{ "source": "https://cocktailvirgin.blogspot.com/", "scraped_at": "2026-04-14T16:35:15-0400", "total_posts": 7081, "posts": [ { "title": ":: an introduction ::", "url": "https://cocktailvirgin.blogspot.com/2007/09/introduction.html", "published": "2007-09-22T14:34:00.000-04:00", "updated": "2007-09-23T13:29:48.651-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "So welcome to this, the public record of my foray into the world of mixed drinks. I'm mainly starting this blog to keep track of what I try and record thoughts about booze in general -- but if you're reading this, it's not exactly private, no? So who knows what this will become. Likely, I'll lose interest and stop updating it!\nAbout me: in my baby book, the first sentence I spoke is listed after my first word (for the record,\nno\n), being the succinct\nI want wine\n. My nana had something to do with that one! And I do like wine, having been introduced to it at her dining table. When we would have dinners there, I had my very own wine glass (really, a little port glass or something). Alcohol was never a big deal. And as a result, I never really was attracted to it for its intoxication effects as a teen (and a good thing, in the years of wine coolers and Zima).\nBut I've never really known much about what's out there, never educated myself about wines or anything. And mixed drinks? I knew even less. I'd order Whiskey Sours in bars for years, until a year ago when a friend suggested an Amaretto Sour. I knew there was a vast world of tastiness out there but I didn't know where to start, so I stuck with what was familiar.\nSo for some time now, a friend has been posting in his livejournal about the traditional cocktails he and his girlfriend have been trying. And it all sort of sounds neat. Then a few weeks ago, they went to an event put on by the\nLUPEC\nthat was featuring Chartreuse-based cocktails. I read up about his experience and I got to thinking... I actually like herbal flavors, and I did have a stint when I was younger where I'd drink Chartreuse neat: I thought it was a really cool, weird color and I liked the nose-tickle taste. I like anise too, and other flavors that can be off-putting to some. So really, why don't I try delving into the long tradition of the cocktail and see what's to be seen? Er, tasted. Anyhow.\nI've never been much of a gourmand but this is somewhere to start! My husband's on board (he's a scotch drinker, something I could never get into), our liquor cabinet is growing by the week, so here we go!", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "kiss in the dark", "url": "https://cocktailvirgin.blogspot.com/2007/09/kiss-in-dark.html", "published": "2007-09-22T15:05:00.000-04:00", "updated": "2016-09-13T17:32:36.432-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "CocktailDB", "year": 1895 }, "categories": [ "cherry brandy", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2oz gin", "3/4oz dry vermouth", "3/4oz cherry flavored brandy (Cherry Heering)" ], "instructions": "stir with ice, strain into cocktail glass. source:", "body_text": "1 1/2oz gin\n3/4oz dry vermouth\n3/4oz cherry flavored brandy (Cherry Heering)\nstir with ice, strain into cocktail glass. source:\nCocktailDB\n(and modified to match the 1895 recipe).\nThe very first cocktail I have made! And no, I didn't choose the Heering to be funny/punny and actually didn't pick up on the double entendre until just now. How very appropriate of me to miss that...\nUnfortunately at this point I'm not really able to say much more than\nI liked it\nand\nit was yummy\n. I tried some gin (Bombay Sapphire) straight before I mixed this because, well, I had no idea what it was supposed to taste like! I could definately see how alcoholic beverages were first developed as medicinal tonics... what a wonderful, penetrating tingle. I will have to do a taste comparison of different gins at some point.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "rex cocktail", "url": "https://cocktailvirgin.blogspot.com/2007/09/rex-cocktail.html", "published": "2007-09-22T15:44:00.000-04:00", "updated": "2007-09-23T13:09:48.397-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "bitters (orange)", "gin", "vermouth (sweet)" ], "ingredients": [ "1 3/4oz gin", "3/4oz sweet vermouth", "1 dash orange bitters" ], "instructions": "stir with ice and strain into cocktail glass. Source:", "body_text": "1 3/4oz gin\n3/4oz sweet vermouth\n1 dash orange bitters\nstir with ice and strain into cocktail glass. Source:\nCocktailDB\nI had thought that a dash was literally a shake of the bottle, but I've since discovered that it is actually 1/8tsp -- so the version I made the other night was not quite right. I will have to try it again with the correct amount of bitters (Fee Bros.), as we both found this to be okay but uninspired.\nI tasted the two vermouths I have before mixing it up because I was curious what the difference between sweet and dry was... both were a sickly-sour that goes to show that indeed, sometimes the sum is greater than the parts.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "elephants sometimes fuck up", "url": "https://cocktailvirgin.blogspot.com/2007/09/elephants-sometimes-fuck-up.html", "published": "2007-09-22T15:49:00.000-04:00", "updated": "2007-09-23T13:36:40.366-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Fred", "source": "livejournal", "year": null }, "categories": [ "bitters (orange)", "cherry brandy", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1oz gin", "3/4oz cherry flavored brandy (Cherry Heering)", "3/4oz fresh lemon juice", "1/4oz dry vermouth", "1 dash orange bitters" ], "instructions": "shake in iced shaker, strain into cocktail glass. Source:", "body_text": "this was supposed to be an Elephants Sometimes Forget:\n1oz gin\n3/4oz cherry flavored brandy (Cherry Heering)\n3/4oz fresh lemon juice\n1/4oz dry vermouth\n1 dash orange bitters\nshake in iced shaker, strain into cocktail glass. Source:\nCocktailDB\n...but I somehow misread and put 3/4oz dry vermouth in. I also am really good at knocking things down on a table or dropping things\nbefore\nI start drinking... Hmm. Perhaps I should drink more, because it only seems to happen when I am sober.\nMy friend Fred had posted this recipe to his livejournal and I loved the name and it sounded really tasty. I picked up a citrus squeezer today and couldn't wait to try this one! Despite my mis-measure the result was rather good and I plan to try this one again soon.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "lucien gaudin cocktail", "url": "https://cocktailvirgin.blogspot.com/2007/09/lucien-gaudin-cocktail.html", "published": "2007-09-26T23:28:00.000-04:00", "updated": "2007-09-26T23:37:30.933-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "campari", "cointreau", "gin", "vermouth (dry)" ], "ingredients": [ "1oz gin", "1/2oz Cointreau", "1/2oz Campari", "1/2oz dry vermouth" ], "instructions": "Stir with ice& strain into cocktail glass. Source:", "body_text": "1oz gin\n1/2oz Cointreau\n1/2oz Campari\n1/2oz dry vermouth\nStir with ice& strain into cocktail glass. Source:\nCocktailDB\nNice one. We hosted an impromptu cocktail party that indicated that I should have more than eight cocktail glasses... and I wasn't paying as close attention to what I was drinking as I should have. I did like this one, however. This seems to have been named after a skilled fencer:\nGaudin had an extraordinary fencing career from 1904 to 1929, with a first World Title in 1905. He was however not selected for the Olympic Games in 1908, and French fencers did not compete at Stockholm, so he had to wait until 1920 for an Olympic appearance. At Antwerpen, he won team silver, but was wounded by an American, so again he missed out on individual honours. At Paris, after winning the team title, at which he contributed 22 wins out of 22, with 110 hits against 21, he felt an acute pain in his left hand, and once more he had to retire. He finally won his individual Olympic titles at Amsterdam, at the age of fourty-two. He was declared 'Hors Classe' by the French Fencing Federation, an honour never before bestowed on any fencer.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "bloodhound", "url": "https://cocktailvirgin.blogspot.com/2007/09/bloodhound.html", "published": "2007-09-26T23:34:00.001-04:00", "updated": "2010-05-24T14:36:56.334-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1oz gin", "1/2oz sweet vermouth", "1/2oz dry vermouth", "1/2oz strawberry liqueur" ], "instructions": "Shake with ice, serve in cocktail glass. Source:", "body_text": "1oz gin\n1/2oz sweet vermouth\n1/2oz dry vermouth\n1/2oz strawberry liqueur\nShake with ice, serve in cocktail glass. Source:\nCocktailDB\nThe second drink of the evening. Nicely balanced and easy to drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "absinthe: PF 1901", "url": "https://cocktailvirgin.blogspot.com/2007/09/absinthe-pf-1901.html", "published": "2007-09-26T23:37:00.000-04:00", "updated": "2007-09-26T23:44:35.093-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "absinthe" ], "ingredients": [], "instructions": null, "body_text": "Details\nhere\n. I figured that my first foray into traditional French Absinthe might as well be the one designed as a recreation of pre-ban Pernod Fils. Served traditionally in a roughly 3:1 water:liqueur ratio with the water poured over a small sugar cube. I can see what people are talking about when they go on about the \"mouth-feel\" of absinthe; it's like drinking velvet. Bringing the glass to my lips is an interesting sensory experience, picking up the scent in my nose as I take a sip. Color after adding water is a vaguely translucent, pale green glow. Strong stuff: I was feeling a mild buzz after a few sips. Next time I think I will go for a 5:1 ratio.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "tailspin", "url": "https://cocktailvirgin.blogspot.com/2007/09/tailspin.html", "published": "2007-09-29T11:55:00.003-04:00", "updated": "2024-09-25T14:40:38.223-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (orange)", "campari", "chartreuse (green)", "gin", "vermouth (sweet)" ], "ingredients": [ "1oz gin", "3/4oz sweet vermouth", "3/4oz green chartreuse", "1 dash orange bitters" ], "instructions": "Stir in mixing glass and garnish with lemon twist, cherry, or olive. Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "Last night we went by Green Street to buy our tickets to the LUPEC\ntea party\n-- we hadn't been since well before it changed hands -- and ended up having a quick dinner there. And I ordered their Tailspin -- and it was really, really good! CocktailDB lists the recipe as such:\n1oz gin\n3/4oz sweet vermouth\n3/4oz green chartreuse\n1 dash orange bitters\nStir in mixing glass and garnish with lemon twist, cherry, or olive.\nPostnote:\nsee below that most recipes include a 1/4 oz Campari or at least a Campari rinse – otherwise, this is a Bijou.\nMine had an orange twist for garnish. I rather enjoyed it; well-balanced flavor and easy to drink. Tim was really pleased with his (rye) old-fashioned (he's discovered through the wonders of sense-memory that this drink is what his uncle and aunt would make at home and the smell reminds him of visiting them as a child). The food was fabulous too; we ate at a table but our server was happy to talk about the drinks with us.\nI've since discovered that this is not an uncommon drink, and is listed elsewhere as using a dash of Campari in place of the orange bitters... and I believe that what I had this night used Campari, although I thought it definately had a orange bite to it. May my palate develop quickly and be more reliable! I suppose the only thing to do is make one of each and do a comparison.\nAnd, oh! I cannot wait for the tea party. I have the deranged idea to make a period dress to wear -- and I have a gorgeous cloche I just bought for winter.\nPostnote:\n8/21/11 by Frederic\nThe Green Street cocktail book lists the recipe as:\n• 1 oz Gin (Plymouth)\n• 1 oz Sweet Vermouth\n• 1 oz Green Chartreuse\n• 1/4 oz Campari\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "negroni", "url": "https://cocktailvirgin.blogspot.com/2007/10/negroni.html", "published": "2007-10-01T22:10:00.000-04:00", "updated": "2007-10-01T22:20:01.442-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "campari", "gin", "vermouth (sweet)" ], "ingredients": [ "1oz gin", "1oz sweet vermouth", "1oz Campari" ], "instructions": "garnish with orange slice.", "body_text": "1oz gin\n1oz sweet vermouth\n1oz Campari\ngarnish with orange slice.\nI neglected to buy oranges, so I added in the teeniest micro-dash of orange bitters to simulate the slice.\nI am really liking this drink. I keep thinking back to that Tailspin I had last week, so decided to give this a shot since I've seen mention that the Tailspin was based off of this classic. I've also seen mention that Campari is considered to be somewhat scary stuff, but I have to say that (in this limited exposure) I've really been liking it as an ingredient. And the color is so, so lovely. So does this make me badass, my apparent taste for Camapri?? :)", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": ":: recent acquisitions ::", "url": "https://cocktailvirgin.blogspot.com/2007/10/recent-acquisitions.html", "published": "2007-10-02T22:22:00.000-04:00", "updated": "2007-10-02T23:23:26.603-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "I seem to be acquiring alcohol at a faster rate than I'm actually trying it... Will have to work on that. Today I found\nSt. Germain\n,\nLuxardo maraschino\n, and picked up a bottle of Plymouth gin to compare to the Bombay Sapphire (all found at Cambridge Wine and Spirits, neé Mall Discount Liquors). Later on I went to China Fair and found a Boston shaker (metal bit only) for $4... Tim has been wanting to pick one up, as he's all about the tools. Last week I found a hand-cranked ice crusher for him; me, I'm content to make do with basics! I did order a reproduction Absinthe spoon (for reference; I am considering making sterling versions with my own modern designs for sale), which is about as specific as I've gone in the bar-tool world.\nHrm, I've managed to stay up past the threshold to do some more work on my dress, and I'm almost thinking it's too late to enjoy a drink. Hmm, almost...!", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "l'amour en fuite", "url": "https://cocktailvirgin.blogspot.com/2007/10/lamour-en-fuite.html", "published": "2007-10-02T23:23:00.000-04:00", "updated": "2007-10-09T11:13:22.900-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": null, "attribution": null, "categories": [ "absinthe", "gin", "lillet", "st. germain" ], "ingredients": [ "1 ½ oz Plymouth gin", "¾ oz Lillet", "¼ oz St Germain" ], "instructions": "strain into an absinthe-rinsed cocktail glass", "body_text": "1 ½ oz Plymouth gin\n¾ oz Lillet\n¼ oz St Germain\nabsinthe rinse\nplace all into an iced mixing glass and stir\nstrain into an absinthe-rinsed cocktail glass\nSource:\nspiritsandcocktails.com\nI had to do something about my \"buying faster than trying\" problem -- this took care of the Lillet and St. Germain (will have to do a side-by-side on the gins at some point soon). The St. Germain on its own was lovely,\nlovely\nstuff. I sort of wish that this recipe was a bit heavier on it and might try it again with slightly different proportions. This cocktail has a great buzzy taste, and the whiff of anise is pleasant.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "the last word", "url": "https://cocktailvirgin.blogspot.com/2007/10/last-word.html", "published": "2007-10-03T23:56:00.002-04:00", "updated": "2009-10-18T16:51:29.682-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "chartreuse (green)", "gin", "lime juice", "maraschino" ], "ingredients": [ "1oz gin", "1oz Maraschino liqueur", "1oz green Chartreuse", "1oz lime juice" ], "instructions": null, "body_text": "1oz gin\n1oz Maraschino liqueur\n1oz green Chartreuse\n1oz lime juice\nSource: er...?\nI've started a habit of writing down a recipe on paper and then not noting the source. I know that Robert Hess covers this one... But I must have gotten this from somewhere else because his version calls for equal 1/2oz parts.\nWow, sour! I like lime juice, but this is almost too much. Perhaps I really am leaning towards the more bitter drinks...", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": ":: much too excited ::", "url": "https://cocktailvirgin.blogspot.com/2007/10/much-too-excited.html", "published": "2007-10-05T14:25:00.001-04:00", "updated": "2007-10-05T14:32:39.223-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "There's a bottle of\nCreme de Violette\nwith my (well, Husband's) name on it sitting at\nBrix\nright now and I'm much too excited over that fact. I also had them put one of their very last bottles of Amer Picon aside, too. Husband has been informed that he's stopping off to pick these up on his way home tonight. It sounds like they got in the full\nHaus Alpenz\nline so I am wondering if it's more or less dangerous that Husband is the one to go pick these up instead of me...\nI foresee an Aviation in my near-future.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "aviation", "url": "https://cocktailvirgin.blogspot.com/2007/10/aviation.html", "published": "2007-10-05T21:26:00.000-04:00", "updated": "2013-04-26T13:57:44.210-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "creme de violette", "gin", "lemon juice", "maraschino" ], "ingredients": [ "1 1/2oz gin (Plymouth)", "1/2oz Maraschino Liqueur", "1/2oz Creme de Violette", "1/2oz lemon juice" ], "instructions": "Shake and strain into a cocktail glass. Source:", "body_text": "1 1/2oz gin (Plymouth)\n1/2oz Maraschino Liqueur\n1/2oz Creme de Violette\n1/2oz lemon juice\nShake and strain into a cocktail glass. Source:\nGary Regan via Chuck Taggart\nI think this settles it... I just am not so into the citrus juice. It's kind of funny, since for years and years I'd go for whiskey or amaretto sours when I was out (but then, we're talking sour mix rather than actual juices). I mean, I like the taste but the citrus gets to be distracting. I'm going to try reducing the proportion next time and see if I can't find a balance I like.\nNow, the violet liqueur... ohh, neat it's really amazing. I mean, it really is pure, distilled violet. The color is amazing, too. Husband was so impressed that he insisted I snap a photo and I wasn't at all set up for it and was in a hurry to actually try the stuff, so here is a quick, mediocre photograph!\nI am definately looking forward to playing around with this gorgeous, purple stuff. It's funny, I'm finding that I gravitate towards liqueurs of impressive color (see: Campari, Chartreuse), despite the vastly different flavor profiles. What does that say about me?", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: aftermath ::", "url": "https://cocktailvirgin.blogspot.com/2007/10/aftermath.html", "published": "2007-10-05T21:40:00.000-04:00", "updated": "2007-10-05T21:47:33.039-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Husband escaped Brix easily with the Creme de Violette, Amer Picon, and a bottle of Peychaud's bitters. That could have been much uglier, but he said it was fairly busy when he dropped in so he stuck to the mission.\nI decided to can the dress for Sunday. The neckline isn't thrilling me and one aspect of the construction is being more difficult than it ought to... so I'll just wear something else. It won't be period, but that's fine -- it'll be in the spirit. Plus I am so wearing my cloche, I don't care if my outfit ends up temporally schizophrenic. Frederic, are you guys going to be stopping by the Canadian Thanksgiving celebration before heading out to the riverboat?", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "fin de siècle", "url": "https://cocktailvirgin.blogspot.com/2007/10/fin-de-sicle.html", "published": "2007-10-06T22:33:00.000-04:00", "updated": "2007-10-06T23:07:55.023-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Robert Hess", "source": null, "year": null }, "categories": [ "amer picon", "bitters (orange)", "gin", "vermouth (sweet)" ], "ingredients": [ "1 1/2oz gin", "3/4oz sweet vermouth", "1/4oz Amer Picon", "1 dash orange bitters" ], "instructions": "Stir with ice, strain into cocktail glass. Source:", "body_text": "1 1/2oz gin\n3/4oz sweet vermouth\n1/4oz Amer Picon\n1 dash orange bitters\nStir with ice, strain into cocktail glass. Source:\nRobert Hess\nI tried a teeny sip of the Amer Picon straight and did not find it as intimidating as I'd been lead to believe it should be -- in fact, I thought it was pretty darn good. This drink has a nice sharpness to it, and is really smooth to sip. Nice tingle. I do seem to be gravitating towards the gin/bitter drinks; I should try playing with whiskey for a change.\nEDIT: I was really enjoying this cocktail until Husband knocked a large portion of it into my crotch. Rather than change out of my jeans, I finished it off and now I am going to bed, pouting all the while.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "-> LUPEC Boston Tea Party", "url": "https://cocktailvirgin.blogspot.com/2007/10/lupec-boston-tea-party.html", "published": "2007-10-08T11:11:00.000-04:00", "updated": "2007-10-08T11:24:23.056-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Wow, that was fun! We made our way to Lewis Wharf last night to mingle with the hipsters of the Boston cocktail scene and take tasty sips from our tea cups. Husband's the social one, so he flitted around meeting people while I hung out with our friends F&A (the unintentional instigators of this experiment of mine!). I really hope these events become a regular thing as I'm always interested in an excuse to dress up. I'm still working out the best logic for posting, so I am going to take each of the three drinks I sampled and make a post for each.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "flapper jane", "url": "https://cocktailvirgin.blogspot.com/2007/10/fapper-jane.html", "published": "2007-10-08T11:24:00.001-04:00", "updated": "2008-11-15T23:57:52.787-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Boston LUPEC", "year": null }, "categories": [ "#other", "bitters (Peychaud's)", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 3/4oz Plymouth Gin", "1/2oz lemon juice", "3/4oz Wu Wei infused simple syrup", "1 dash Peychaud's bitters" ], "instructions": null, "body_text": "1 3/4oz Plymouth Gin\n1/2oz lemon juice\n3/4oz Wu Wei infused simple syrup\n1 dash Peychaud's bitters\nSource:\nBoston LUPEC\nSweet and tasty and didn't bother my teeth much -- I am such an old lady to worry about these things!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "mother-in-law", "url": "https://cocktailvirgin.blogspot.com/2007/10/mother-in-law.html", "published": "2007-10-08T11:26:00.001-04:00", "updated": "2008-11-15T23:57:40.404-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Robert Hess", "source": null, "year": null }, "categories": [ "#other", "amer picon", "bitters (Angostura)", "bitters (Peychaud's)", "cointreau", "maraschino", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 1/2oz Bourbon", "1tsp Cointreau", "1tsp Maraschino", "1tsp simple syrup", "2 dashes Peychaud's bitters", "2 dashes Angostura bitters", "2 dashes Amer Picon" ], "instructions": null, "body_text": "2 1/2oz Bourbon\n1tsp Cointreau\n1tsp Maraschino\n1tsp simple syrup\n2 dashes Peychaud's bitters\n2 dashes Angostura bitters\n2 dashes Amer Picon\nSource:\nRobert Hess\nA. split this one with me. Deep color and warm flavor.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "the scofflaw", "url": "https://cocktailvirgin.blogspot.com/2007/10/scofflaw.html", "published": "2007-10-08T11:28:00.001-04:00", "updated": "2008-11-15T23:57:29.335-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "LUPEC", "year": null }, "categories": [ "#other", "grenadine", "lemon juice", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2oz Rye", "1oz French Vermouth", "3/4oz Lemon Juice", "3/4oz Homemade Grenadine" ], "instructions": null, "body_text": "1 1/2oz Rye\n1oz French Vermouth\n3/4oz Lemon Juice\n3/4oz Homemade Grenadine\nSource: straight from the LUPEC ladies (thanks!)\nAlternate version:\nRobert Hess\nHusband's favorite for the evening!", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "*unnamed drink*", "url": "https://cocktailvirgin.blogspot.com/2007/10/unnamed-drink.html", "published": "2007-10-11T21:58:00.000-04:00", "updated": "2007-10-11T22:29:45.264-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Metropolitan Bar and Grill", "year": null }, "categories": [ "bitters (Angostura)", "gin", "grapefruit juice", "simple syrup", "st. germain" ], "ingredients": [ "1 dash Angostura bitters" ], "instructions": null, "body_text": "Earlier this week, we found ourselves at the\nnewly-luxurized Natick Mall\non a mission for a blazer for Husband. As a result of our awesome planning, we hadn't eaten upon completion of the mission at 9.30 so we went over to the Metropolitan Bar and Grill for some meat product -- and I spied a bottle of St. Germain at the bar! I asked our server if the bartender would make something for me with it. The bar manager was around, so he mixed this up for me -- I have no idea what the proportions are, but I am guessing 2:1 gin to St. Germain maybe?\ngin\nSt. Germain\n\"splash\" grapefruit juice\nsimple syrup\n1 dash Angostura bitters\nHusband decided it tasted like Florida. I have never been to Florida, instead I decided it was tasty for a sweet drink. Discussion ensued regarding whether or not it actually\nwas\na sweet drink (I vote yes). We did manage to eat as well, thankfully.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "stone fence", "url": "https://cocktailvirgin.blogspot.com/2007/10/stone-fence.html", "published": "2007-10-11T22:07:00.003-04:00", "updated": "2009-12-14T10:34:30.379-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "apple cider", "bitters (Angostura)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon whiskey (Old Fitzgerald's 1849)", "2 oz Apple Cider", "2 dash Angostura Bitters" ], "instructions": null, "body_text": "We met up and had dinner at\nGreen Street\nwith N., whom I'd spent the day with at a jewelry trade show in Providence. I'm a fan of stopping off in the general Boston area when driving back, to break up the drive... and I really like the hot dogs at Green Street!\n2 oz Bourbon whiskey (Old Fitzgerald's 1849)\n2 oz Apple Cider\n2 dash Angostura Bitters\nServe in highball with ice and lemon wedge garnish.\nA recipe for this drink can be found at\nCocktailDB\n. Postnote: recipe updated with Green Street recipe.\nVery easy to drink, and it's totally the season for cider...", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "brooklyn", "url": "https://cocktailvirgin.blogspot.com/2007/10/brooklyn.html", "published": "2007-10-11T22:21:00.000-04:00", "updated": "2013-04-26T13:57:04.844-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Robert Hess", "source": null, "year": null }, "categories": [ "amer picon", "maraschino", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2oz rye whiskey (or Bourbon)", "1/2oz sweet vermouth", "1 dash Amer Picon", "1 dash Maraschino" ], "instructions": "Stir with ice, serve in cocktail glass. Source:", "body_text": "1 1/2oz rye whiskey (or Bourbon)\n1/2oz sweet vermouth\n1 dash Amer Picon\n1 dash Maraschino\nStir with ice, serve in cocktail glass. Source:\nRobert Hess\nFrederic had mentioned that he was a fan of this drink, I've been meaning to consume more whiskey in general, and I came home to this after driving Husband to Logan to catch an early flight. That there is my workroom. Somehow the photograph does not capture the sheer amount of reading material one needs to wade through to get to my workspace. I don't know if the top bookshelf was a disaster waiting to happen, if there was cat involvement, or what... but it came down and took the lower shelf with it and now my floor is full of books. I was considering a nap when I came across the scene (aside from waking up so early, I'd only had five hours' sleep,\nmaybe\n) but I was so annoyed when I saw this this I couldn't do it. Mind, I was too annoyed to clean up the damage either. Grr.\nSo yes, this drink? Is totally doing the trick.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": ":: my friends are wicked cool ::", "url": "https://cocktailvirgin.blogspot.com/2007/10/my-friends-are-wicked-cool.html", "published": "2007-10-11T22:30:00.000-04:00", "updated": "2007-10-11T22:32:52.688-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Fred and Andrea are like,\nfamous\nor something.\nNow you know who to blame for my becoming a lush/this blog.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "brooklyn, the second", "url": "https://cocktailvirgin.blogspot.com/2007/10/brooklyn-second.html", "published": "2007-10-12T22:41:00.000-04:00", "updated": "2007-10-12T22:45:59.438-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "amer picon", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2oz rye", "1/2oz dry vermouth", "1/4 oz Amer Picon", "1/4 oz marachino liqueur" ], "instructions": null, "body_text": "1 1/2oz rye\n1/2oz dry vermouth\n1/4 oz Amer Picon\n1/4 oz marachino liqueur\nSource:\nFrederic\nDefinitely preferring this recipe over yesterday's. Besides, how do you measure out a dash of anything that doesn't come with the bitters-dripper top thing?", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "hoskins", "url": "https://cocktailvirgin.blogspot.com/2007/10/hoskins.html", "published": "2007-10-18T21:28:00.002-04:00", "updated": "2010-09-09T17:26:04.608-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Chuck Taggart", "source": null, "year": null }, "categories": [ "#eastern standard", "amer picon", "bitters (orange)", "cointreau", "gin", "maraschino" ], "ingredients": [ "2oz Plymouth gin", "3/4oz Torani Amer (however, I believe Amer Picon was used)", "1/2oz Maraschino", "1/4oz Cointreau", "1 dash orange bitters" ], "instructions": null, "body_text": "2oz Plymouth gin\n3/4oz Torani Amer (however, I believe Amer Picon was used)\n1/2oz Maraschino\n1/4oz Cointreau\n1 dash orange bitters\nflamed orange peel\nSource:\nChuck Taggart\nWe finally made it over to\nEastern Standard\n-- and wow, I have a crush on Jackson. He's obviously a person who takes seriously one's craft, and considers the responsibility one carries with such things... Husband was really appreciative of the Old Fashioned he made for him and spent some time chatting with him. I was my typical antisocial self and did no such thing -- another time, however, I will. We were seated at a table, but when the server came back to see if we needed new drinks, she said that he had suggestions for each of us -- which we both took, and were quite pleased with. My second drink was a Red Hook with gin instead of whiskey, and I'll list that recipe in a separate post.\nI\nhad\nto order the Hoskins, because it was Frederic linking to Chuck Taggart's\nblog\nthat got me on this cocktail thing. And my, that's one tasty cocktail.\nAnd the Standard itself -- wow. I really, really want to spend more time there. The food, the service, it was all so so nice, and a great way to spend a few hours. Oh, to live in the city again. Sigh.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "red hook", "url": "https://cocktailvirgin.blogspot.com/2007/10/red-hook.html", "published": "2007-10-18T21:49:00.000-04:00", "updated": "2007-11-13T22:36:08.575-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Cocktail Chronicles", "year": null }, "categories": [ "gin", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2oz Rye (mine was made with gin, bartender's recommendation)", "1/2oz Punt e Mes", "1/4 - 1/2oz Maraschino to taste" ], "instructions": "Stir with ice, serve in cocktail glass", "body_text": "2oz Rye (mine was made with gin, bartender's recommendation)\n1/2oz Punt e Mes\n1/4 - 1/2oz Maraschino to taste\nStir with ice, serve in cocktail glass\nSource:\nCocktail Chronicles\nMmm, it had a real Maraschino cherry in it. I cannot wait to get my hands on those (a local gourmet food store is getting in the Luxardos for me, via a personal connection. I'll publicize once I get my hands on my share!).\nAnd damnit: now I need to buy Punt e Mes.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": ":: psa ::", "url": "https://cocktailvirgin.blogspot.com/2007/10/psa.html", "published": "2007-10-18T21:59:00.000-04:00", "updated": "2007-10-18T22:06:01.039-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Marty's Liquor\nin Newton has Plymouth gin on sale for $15/bottle.\nThey also have Creme de Violette on the shelf -- and all the other\nHaus Alpenz\nofferings in stock, too. A fabulous selection all around, actually. We were pleasantly impressed.\nI was inspired to pick up a bottle of\nAustrian cream liqueur\n(the cream liqueur of my people!), and Husband just had to try the Austrian stone pine liqueur... I felt pretty on-the-pulse when I saw that Chuck Taggart had\nblogged about this same stuff\nright about the same time I was purchasing it! Husband invented a cocktail that used the pine and it added a really interesting, refreshing note -- I think it'll be great for summer. Once he comes up with a name for it, I'll post his recipe.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "monahan cocktail", "url": "https://cocktailvirgin.blogspot.com/2007/10/monahan-cocktail.html", "published": "2007-10-20T23:00:00.000-04:00", "updated": "2007-10-20T23:04:28.984-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "amer picon", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2oz whiskey (I used Michter's US1 Rye)", "1/2oz sweet vermouth", "1/2oz Amer Picon" ], "instructions": "Stir with ice, strain. Source:", "body_text": "1 1/2oz whiskey (I used Michter's US1 Rye)\n1/2oz sweet vermouth\n1/2oz Amer Picon\nStir with ice, strain. Source:\nCocktailDB\nWell, tonight didn't turn out as planned. Husband met a cool couple at the LUPEC function a couple of weeks back and made plans to meet them tonight at No 9 Park, along with another couple they know. When we got there, we found out that the other couple had gotten sick and the reservation had been canceled. Boo. And, it being Saturday at 8pm and all, there was no room for us anywhere at the joint. So we had a quick dinner elsewhere, I had a perfectly serviceable Negroni (which has fast become my drink of choice when unsure about the bar), and came home and made this up. Quite smooth and tasty.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "rendevous", "url": "https://cocktailvirgin.blogspot.com/2007/10/rendevous.html", "published": "2007-10-23T20:23:00.000-04:00", "updated": "2007-10-23T20:27:29.371-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Kaiser Penguin", "year": null }, "categories": [ "campari", "cherry brandy", "gin" ], "ingredients": [ "3oz gin", "1oz cherry brandy (Cherry Heering)", "1/2oz Campari" ], "instructions": "Stir and strain. Garnish with a cherry. Source:", "body_text": "3oz gin\n1oz cherry brandy (Cherry Heering)\n1/2oz Campari\nStir and strain. Garnish with a cherry. Source:\nKaiser Penguin\nOoh, no garnish yet... but the cherries are supposed to be in soon. Nice and buzzy, a tasty little thing! Actually, not so little; I used the amounts listed and split it into two glasses, and don't feel too cheated in terms of drink size. I really, really do seem to like Campari bunches. I'll soon move on to trying more intense bitter liqueurs, methinks.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "fancy free", "url": "https://cocktailvirgin.blogspot.com/2007/10/fancy-free.html", "published": "2007-10-27T00:19:00.000-04:00", "updated": "2007-10-27T00:24:18.633-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Chuck Taggart", "source": null, "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "2oz Bourbon", "1/2oz Maraschino", "1-2 dashes Angostura bitters", "1-2 dashes orange bitters" ], "instructions": "Stir, strain. Garnish with a cherry. Source:", "body_text": "2oz Bourbon\n1/2oz Maraschino\n1-2 dashes Angostura bitters\n1-2 dashes orange bitters\nStir, strain. Garnish with a cherry. Source:\nChuck Taggart\nI skipped the garnish, as my cherries are not here yet. Apparently the wildfires in Calif. have delayed the shipment... And I'm quite happy that that is the least of my fire-related problems.\nVery tasty drink. Buzzy upon first sip, and then extremely smooth and interesting to imbibe. Husband put in a request for a Bourbon-based nightcap (he feels a bit guilty for the bottle of Maker's getting passed over for his new friend, Rye), and I found this one.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "Fernet-Branca", "url": "https://cocktailvirgin.blogspot.com/2007/11/fernet-branca.html", "published": "2007-11-01T21:54:00.000-04:00", "updated": "2007-11-01T21:57:52.015-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "fernet-branca" ], "ingredients": [], "instructions": null, "body_text": "I have never ever taken a shot of\nanything\n, until just now. For the past few hours I've had a tummyache because I had an entire pot of Assam over the course of an hour (but it was sooo good!). We went out, ate, and I still have a tummyache. Remembering that I'd just picked up a bottle of Fernet-Branca and that it's a digestif, I poured myself a half-shot. Having never taken a shot of anything before, I practiced with water! And then, down it went.\nAnd I really sort of like this stuff. And I hope my tummy starts to feel the same too, and soon.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "flora vieja", "url": "https://cocktailvirgin.blogspot.com/2007/11/flora-vieja.html", "published": "2007-11-13T22:01:00.002-05:00", "updated": "2009-12-14T10:32:30.857-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Misty", "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (Angostura)", "maraschino", "st. germain", "tequila" ], "ingredients": [ "2 oz El Jimador Blanco Tequila", "1/2 oz St. Germain", "1/4 oz Luxardo Maraschino", "1 dash Angostura bitters" ], "instructions": null, "body_text": "From the\nGreen Street\nmenu:\n2 oz El Jimador Blanco Tequila\n1/2 oz St. Germain\n1/4 oz Luxardo Maraschino\n1 dash Angostura bitters\nFred had mentioned this one a while back to me: it was lovely, well-balanced and floral enough (but not too much!). Misty, you mix a mean drink. =) I don't know a hell of a lot about tequila, other than some horror stories that came out of uninformed drinking. Thankfully, I don't have any stories of my own.\nI can't decide if having Green Street in its current incarnation transported back a few years to when I still lived in Central would be a good or bad thing... I'd be living there!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "-> Tiki tiki tiki!", "url": "https://cocktailvirgin.blogspot.com/2007/11/tiki-tiki-tiki.html", "published": "2007-11-13T22:20:00.000-05:00", "updated": "2007-11-13T22:21:24.598-05:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "http://www.waitiki.com/\nWAITIKI presents An Exotic Beantown Sippin Safari featuring Beach Bum Berry! Pho Republique will host this exciting event, a tiki-filled evening which includes four amazing tropical concoctions available (and mixed by the Bum!), dim sum apps ala Pho, and a special photographic slideshow by the Bum about the history of these drinks. Br. Cleve to keep the beat going between sets and other surprises may follow! There will also be tiki raffle prizes given out!\nFor all you tikiphiles: drinks will be sourced from the original recipes of some classic cocktails found in legendary Boston tiki establishments of the past (Trader Vics, Kon Tiki Ports, etc.) Check out\nBeach Bum's 2007 Salon mag interview\n; a hoot!\nRSVP today at sippinsafari@waitiki.com as there is limited seating for this free event. Or call (617) 262-0005.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "nirvana cocktail", "url": "https://cocktailvirgin.blogspot.com/2007/11/nirvana-cocktail.html", "published": "2007-11-14T21:12:00.000-05:00", "updated": "2007-11-14T21:17:13.919-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "spiritsandcocktails.com", "year": null }, "categories": [ "amer picon", "benedictine", "maraschino", "whiskey (Rye)" ], "ingredients": [ "2oz Rye (I used Michter's US1)", "1oz Amer Picon", "1/4oz Maraschino", "1/4oz Benedictine" ], "instructions": "Stir and strain, garnish with orange twist.", "body_text": "2oz Rye (I used Michter's US1)\n1oz Amer Picon\n1/4oz Maraschino\n1/4oz Benedictine\nStir and strain, garnish with orange twist.\nSource:\nspiritsandcocktails.com\nI had such a crush on the pre-junkie Kurt Cobain... I am out of oranges so I skipped the garnish. This has a great rye-fuzziness to it, and the Picon is a nice sweet touch. Cool color, too.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "sazerac", "url": "https://cocktailvirgin.blogspot.com/2007/11/sazerac.html", "published": "2007-11-27T15:12:00.001-05:00", "updated": "2008-11-15T23:54:12.642-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": null, "categories": [ "#eastern standard", "absinthe", "bitters (Peychaud's)", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1tsp simple syrup", "3-4dashes Peychaud's bitters", "2oz rye" ], "instructions": "Stir, serve in rocks glass. Recipe:", "body_text": "1tsp simple syrup\n3-4dashes Peychaud's bitters\n2oz rye\nabsinthe rinse\nlemon twist\nStir, serve in rocks glass. Recipe:\nChuck Taggart\nI've been lax about both trying new things, and blogging about them. We met up for a Friday night dinner at the Eastern Standard before a birthday party; Husband's been really stressed so I was the driver for the night, which is why I only had one drink. He, on the other hand, started off with two shots of Fernet and from that point on and with the tender ministrations of Jackson, he was in a much better mood quickly.\nSo, about that Sazerac: oh, yummy. A whole ton of Peychaud's bitters ended up in my glass which proved to be a Good Thing. A subtle, tasty drink. Sort of sweet but not in a tooth-hurty way.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "hearst", "url": "https://cocktailvirgin.blogspot.com/2007/11/hearst.html", "published": "2007-11-27T16:28:00.002-05:00", "updated": "2008-11-15T23:54:00.475-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kit", "source": "no 9 Park", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "bitters (orange)", "gin", "vermouth (sweet)" ], "ingredients": [ "2parts Bluecoat gin", "1part sweet vermouth", "1dash Angostura bitters", "1dash Regan's #6 orange bitters" ], "instructions": "stir well and strain into a rocks glass, lemon twist. recipe: Kit @ES", "body_text": "2parts Bluecoat gin\n1part sweet vermouth\n1dash Angostura bitters\n1dash Regan's #6 orange bitters\nstir well and strain into a rocks glass, lemon twist. recipe: Kit @ES\nDoing our part to strengthen the cause, we met a friend at the bar at Eastern Standard for dinner Monday night -- after spending a huge portion of Thanksgiving talking about cocktails, I wanted to make sure he had the chance to be served by a real craft bartender. Kit is awesome and we had a great several-hours at the bar. In fact, I was able to muster some tolerance and got to have several drinks, each of which I'll detail in its own post.\nThe Hearst is what Kit made up for me approximately thirty seconds after we met for the first time. He said he'd gotten the recipe from no 9 Park. It was totally up my alley. Score one for the psychic bartenders of Boston.\nA slight variation can be found\nhere\n.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "contessa", "url": "https://cocktailvirgin.blogspot.com/2007/11/contessa.html", "published": "2007-11-28T22:21:00.002-05:00", "updated": "2011-06-13T15:51:24.773-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#eastern standard", "aperol", "gin", "vermouth (sweet)" ], "ingredients": [ "1 part gin", "1 part sweet vermouth (*)", "1 part Aperol" ], "instructions": null, "body_text": "1 part gin\n1 part sweet vermouth (*)\n1 part Aperol\norange twist\ni.e. a Negroni with Aperol instead of Campari. Extra points to Kit for pulling a variant of my favorite drink out of the ether for me without my mentioning it!\n(*)\nPostnote:\nthe recipe was created with dry vermouth, so this is a Contessa variation.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "ES gin flip", "url": "https://cocktailvirgin.blogspot.com/2007/11/es-gin-flip.html", "published": "2007-11-28T22:23:00.002-05:00", "updated": "2012-02-11T17:15:04.888-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": 2012 }, "categories": [ "#eastern standard", "egg", "gin", "orgeat", "rock candy syrup", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "Beefeater gin\nsimple syrup\nrock candy syrup\nalmond syrup\negg\nGrate nutmeg over the top -- with a Microplane, of course.\nOkay, I so need to start making flips at home. This was a treat after dinner that was totally unexpected and ohmygod, why have I not had one before? So very yummy. We are talking dessert here.\nPostnote:\nFrederic added on February 11, 2012\n• 1 heaping barspoon Sugar\n• 2 oz Beefeater Gin\n• 1/2 oz Almond Syrup (a/k/a Orgeat)\n• 1 Egg\nShake once without ice and once with. Strain into a coupe glass. Garnish with freshly grated nutmeg.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "charles de gaulle", "url": "https://cocktailvirgin.blogspot.com/2007/11/charles-de-gaulle.html", "published": "2007-11-28T22:26:00.001-05:00", "updated": "2011-10-21T12:48:52.437-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": null, "categories": [ "*hot", "chartreuse", "cocoa" ], "ingredients": [], "instructions": null, "body_text": "Green Chartreuse\nmug of hot cocoa\ncream on top\nI will have to check on the quantity of Chartreuse that went into this because it was awfully tasty. The herbal flavor plays nicely with the chocolate somehow. I bet Benedictine used in this fashion would be luscious, too. Great end to the evening. The party that sat next to us all had shots of Fernet, which put\nthat\nidea into my head, though I can't quite remember if the Fernet came before Chas. or after... Regardless, light conversation ensued and our neighbor turned out to be Ben of no 9 Park, who would be tending the next night... Thus, even more entries to catch up on!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "colleen bawn", "url": "https://cocktailvirgin.blogspot.com/2007/11/colleen-bawl.html", "published": "2007-11-28T22:32:00.002-05:00", "updated": "2011-01-18T19:52:08.741-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Spencer", "source": "The Cocktail Chronicles", "year": null }, "categories": [ "#no. 9 park", "benedictine", "chartreuse (yellow)", "egg", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Benedictine", "1 oz Yellow Chartreuse", "1 Egg" ], "instructions": "Shake without ice and then with ice. Strain into a cocktail glass and garnish with grated nutmeg and cinnamon.", "body_text": "1 oz Rittenhouse Rye\n1 oz Benedictine\n1 oz Yellow Chartreuse\n1 Egg\nShake without ice and then with ice. Strain into a cocktail glass and garnish with grated nutmeg and cinnamon.\nFlippy goodness.\nSo, like, I met this guy at the bar Monday night, and he turned out to be a bartender at a restaurant we'd been meaning to check out. So for the second night in a row, I took the train down to Boston, met Husband, and spent my night hanging out at a bar! No 9 Park has a damn tasty menu, I have to say. The bar is sort of small but well-stocked and certainly seems to live up to its hype so far. There was an estimated wait of an hour to be seated at the bar (yes, at the\nbar\n), so I decided that something with an egg in it would keep my belly happy enough so I wouldn't have to eat the well-dressed leg next to me out of hunger.\nThanks to Miz Misty for pointing out my typo in the name, and the story behind this drink from\nThe Cocktail Chronicles\n:\nOh, and the name? I don’t know where Spencer came across the drink, but the name is related to the notorious 1819 murder in County Limerick of a 15-year-old farmer’s daughter named Ellen Hanley — thereafter known, for reasons opaque to me, as “the Colleen Bawn” — by her newlywed husband, a well-to-do man named John Scanlan, and by his servant, Stephan Sullivan, who shot Hanley and dumped her body in the Shannon. The trial and subsequent executions of Scanlan and Sullivan, with their overtones of love, murder and class divisions, was the news item of the day, and spawned the publication of a bestselling novel, The Collegians, in 1829, and the even more popular Broadway and West End drama, The Colleen Bawn, in the 1860s, followed by the opera The Lady of Killarney, in 1862; the silent-film feature, The Colleen Bawn, in 1914; and the 1934 film, Bride of the Lake. (and not a speck of that’s from Wikipedia….) At the time of Spencer’s book, the story was still a hot number in London, so I’d venture to guess he or an acquaintance nabbed the name and stuck it to the drink.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "copenhagen", "url": "https://cocktailvirgin.blogspot.com/2007/11/copenhagen.html", "published": "2007-11-28T22:37:00.001-05:00", "updated": "2023-10-16T16:47:56.438-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ben Sandrof", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "apricot liqueur", "bitters (Gammeldansk)", "whiskey (Bourbon)" ], "ingredients": [ "1 part Bourbon", "1 part apricot liqueur", "1/4oz? Gammeldansk bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 part Bourbon\n1 part apricot liqueur\n1/4oz? Gammeldansk bitters\nBen came by while we were still waiting for seats at the bar with this drink for us to try -- apparently it will be on the menu this week. Very interesting drink, as the Bourbon intensity is tamed, making it a bit\ntoo\neasy for me to drink. I don't know what it is about Bourbon that kicks me so hard, I can only assume it's something to do with the higher sugar content of corn versus rye grains? A fine, fine drink.\nPost Note 10/16/23:\nI found the recipe on\nDrinkBoston\nas such:\nCopenhagen\n(Ben Sandrof, No. 9 Park)\n1 1/2 oz Fighting Cock Kentucky Bourbon\n1 1/2 oz Rothman & Winter Orchard Apricot Liqueur\n1/2 oz Gammel Dansk\nStir with ice and strain into a rocks glass.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "arsenic and old lace", "url": "https://cocktailvirgin.blogspot.com/2007/12/arsenic-and-old-lace.html", "published": "2007-12-01T22:10:00.000-05:00", "updated": "2007-12-01T22:17:35.286-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "absinthe", "creme de violette", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2oz gin", "1/2oz pastis (I used Jade Nouvelle-Orleans Absinthe and a dash of sugar)", "1/2oz creme de violette", "1/4oz dry vermouth" ], "instructions": "Stir with ice and strain. Recipe:", "body_text": "1 1/2oz gin\n1/2oz pastis (I used Jade Nouvelle-Orleans Absinthe and a dash of sugar)\n1/2oz creme de violette\n1/4oz dry vermouth\nStir with ice and strain. Recipe:\nCocktailDB\nFrederic reminded me of this one earlier this week -- the name caught my eye a while back, before I'd secured my creme de violette.\nIt's an awfully pretty, pearly-purple drink, yet tastes pretty absinthy. Not that this is a bad thing, mind. It's suiting my mood just fine, thank you very much!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "-> Repeal Day!", "url": "https://cocktailvirgin.blogspot.com/2007/12/repeal-day.html", "published": "2007-12-01T22:22:00.001-05:00", "updated": "2007-12-01T22:24:08.033-05:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Andrea told me about this upcoming event earlier this week. I won't be toasting right at 5:32, but I'll be there not too long afterwards! See you there?\nhttp://lupecboston.blogspot.com/2007/11/repeal-day.html\nJoin the ladies of LUPEC on Wednesday, December 5th at Green Street in Cambridge for a drink because...well, because we can! No pomp, no circumstance and no cover. Just a casual gathering of folks who like cocktails. The festivities begin at 5:32 PM. Pull out your 30's fashions and belly up to the cash bar which will feature a special menu highlighting cocktails of the era.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "boozy hot cocoa, take one: amaretto", "url": "https://cocktailvirgin.blogspot.com/2007/12/boozy-hot-cocoa-take-one-amaretto.html", "published": "2007-12-02T21:34:00.001-05:00", "updated": "2011-10-21T12:48:41.622-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*hot", "amaretto", "cocoa" ], "ingredients": [ "2oz bittersweet chocolate, finely chopped", "1/4 cup heavy cream", "1 cup whole milk", "1 1/2oz amaretto (I used Luxardo, which I" ], "instructions": null, "body_text": "2oz bittersweet chocolate, finely chopped\n1/4 cup heavy cream\n1 cup whole milk\n1 1/2oz amaretto (I used Luxardo, which I\nlurrrve\n)\nChop the chocolate into very fine pieces, no bigger than 1/4\" in size, and put into a small bowl. Bring the milk and cream to a boil, and pour over the chocolate. Tap the bowl on the counter to help the cream get into the chocolate, and let sit for 30 seconds or so. Mix slowly to blend the chocolate and cream together. Put the amaretto into your large mug, then pour the chocolate mixture over it. Stir to mix the liquids, then enjoy.\nEarlier today I made ganache for the first time, following the instructions from the fabulous\nSecrets of Baking\n. Then later today, we went over to Marty's specifically to get Luxardo's Amaretto as we'd discovered how wonderfully sublime and better than DiSaronno earlier this week (thanks, Kit). I know amaretto with chocolate is sort of basic and almost boring, but damn: it is tasty, gauche or no.\nI need to play around with making ganache-type things more, since the blending didn't work out so well (some chocolate chunks towards the bottom of the mug, nothing particularly fatal). I may have to change it to a two-stage process, blend the cream and chocolate and then add in the milk. I want to try this with Fernet now!", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "jaguar", "url": "https://cocktailvirgin.blogspot.com/2007/12/jaguar.html", "published": "2007-12-04T11:37:00.002-05:00", "updated": "2011-06-14T16:46:44.317-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "drinkboston.com", "year": null }, "categories": [ "#eastern standard", "amer picon", "bitters (orange)", "chartreuse (green)", "tequila" ], "ingredients": [ "1 1/2 oz blanco tequila", "3/4 oz Amer Picon", "3/4 oz Green Chartreuse", "3 dashes orange bitters" ], "instructions": "Garnish with flamed orange peel. Source:", "body_text": "1 1/2 oz blanco tequila\n3/4 oz Amer Picon\n3/4 oz Green Chartreuse\n3 dashes orange bitters\nGarnish with flamed orange peel. Source:\ndrinkboston.com\nI'd been meaning to try this drink for some time, and we were having dinner at the Standard again... I don't know a hell of a lot about tequilas but I did like this drink. Everything blended so well together. Husband couldn't take more than a sip though, as he'd had a bad tequila experience in his youth that seems to have ruined him on the stuff. More for me, I guess!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "final ward", "url": "https://cocktailvirgin.blogspot.com/2007/12/final-ward.html", "published": "2007-12-04T11:41:00.001-05:00", "updated": "2007-12-04T11:48:54.638-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "chartreuse", "lemon juice", "maraschino", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "rye\nLuxardo Maraschino\nCharteruse\nlemon juice\nFrom what I can tell from my 3 minutes of browsing (I need to get in the shower and off to work, sigh) this drink is a variation of the\nLast Word\n, and named to honor its creator. Citrus and I don't always get along but this drink was really lovely in a cool way. Definitely a nice finisher.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": ":: Repeal Day ::", "url": "https://cocktailvirgin.blogspot.com/2007/12/repeal-day_07.html", "published": "2007-12-07T00:36:00.000-05:00", "updated": "2007-12-07T00:44:16.421-05:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Husband was knackered after working from home all day, so I went down from Marblehead alone and made do with my proxy husband for dinner. Fred and Andrea showed up not too long afterwards, so it was a really nice time -- you'd think I'd spend more time at the bar with the people responsible for this new fixation of mine, no? Will have to remedy that.\nSpent some time shyly sitting alone at the bar in the beginning and perusing the special cocktail menu for the event: Misty came up with an awesome assortment on one side of the sheet, and the other side featured \"Esquire's Top Ten Cocktails of 1934\"... I need to get better at the \"talking to new, random people\" thing. I digress.\nOnly two drinks, since I had to drive myself home. To live on Essex St again...", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "vieux carré", "url": "https://cocktailvirgin.blogspot.com/2007/12/vieux-carr.html", "published": "2007-12-07T00:44:00.000-05:00", "updated": "2007-12-07T00:48:28.875-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "brandy", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "Old Overholt rye\nfine brandy\ndry vermouth\nBenedictine\nAngostura bitters\nPeychaud's bitters\nSlightly different recipe at\nGumbo Pages\n.\nVery pleasant drink, easy to sip. Although I wonder if I would have been better off sticking with gin for the evening... I am going to experiment with sticking with one base spirit in an evening, and then comparing the effects.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "rye whiskey flip", "url": "https://cocktailvirgin.blogspot.com/2007/12/rye-whiskey-flip.html", "published": "2007-12-07T00:48:00.000-05:00", "updated": "2007-12-07T00:54:04.846-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "benedictine", "egg", "simple syrup", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "rye whiskey\nBenedictine\ntouch simple syrup\negg!\nYay for flips. Really tasty, as all flips seem to be. When I need to drive myself later, however, I get really paranoid about my consumption. I only started driving a bit over a year ago so it's still kind of new, the going out then heading home thing... ah well. I'm sure it'll get easier/less stressy with time and experience (not drinking and driving of course, just the paranoia that I\nmight\nbe somewhat affected).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: la fée verte ::", "url": "https://cocktailvirgin.blogspot.com/2007/12/la-fe-verte.html", "published": "2007-12-07T00:56:00.000-05:00", "updated": "2019-07-14T20:35:31.265-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "The stuff of legend, recently attainable without having to pay fifty bucks to have it shipped surreptitiously as an undervalued \"beverage\" from the UK -- although, really, going to the post office to sign for a package containing nothing but alcohol is pretty amusing despite not being able to tell anyone there what you're doing (and trying not to giggle when the guy at the window next to you is turned away for trying to mail some scotch).\nYes, so. Absinthe. I do like anise, and in fact really like\nthis anise toothpaste\na lot. And my burgeoning drink-snob streak appreciates the easier availability of an important ingredient. Wednesday my boss handed me\nthis article in the NYT\nto read, and I am really excited to try this new one! I also appreciated an article in a major publication that was not fixated on the mistruths and sensationalism the topic can engender.\nMy boss, in fact, is becoming a bit of an absinthe fiend himself. We do a monthly champagne-and-cheese event at the shop, and last month I brought my bottle of\nNouvelle-Orléans\nso I could make a Death in the Afternoon for my boss. He really dug it, and the next week when I went to the wine/gourmet shop down the road (they have great takeaway sandwiches) I saw they'd just gotten some Lucid in. So I gave him a bottle as an early Hanukkah gift. Apparently the bottle is half-finished now.\nAnother good article published this week,\nhere\n.\nThe Wormwood Society\nNext: designing some really cool absinthe spoons in sterling... Should be fun!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "widow's kiss", "url": "https://cocktailvirgin.blogspot.com/2007/12/widows-kiss.html", "published": "2007-12-08T20:43:00.001-05:00", "updated": "2018-03-20T20:10:39.635-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "George Kappeler", "source": "Modern American Drinks", "year": 1895 }, "categories": [ "#green street", "benedictine", "bitters (Angostura)", "calvados", "chartreuse (yellow)" ], "ingredients": [ "1oz Calvados", "3/4oz Yellow Chartreuse", "3/4oz Benedictine" ], "instructions": "Garnish with a cherry. Mixed by Misty, recipe at", "body_text": "1oz Calvados\n3/4oz Yellow Chartreuse\n3/4oz Benedictine\ndash Angostura bitters\nGarnish with a cherry. Mixed by Misty, recipe at\nCocktailDB\n.\nI had an appointment to get my skin scratched off in Harvard Square in the late afternoon, so we made plans to meet at Green Street for dinner. I'd had a sip of this drink from Andrea on Wednesday, and really wanted one all to myself! It's somewhat sweet but not at all cloying, and just really tasty all around.\nPostnote:\nThis drink first appeared in George Kappeler's 1895\nModern American Drinks\nas 1 oz apple brandy, 1/2 oz Benedictine, 1/2 oz Yellow Chartreuse, and 2 dash Angostura that were stirred with ice and strained into a cocktail glass.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "toronto", "url": "https://cocktailvirgin.blogspot.com/2007/12/toronto.html", "published": "2007-12-08T20:48:00.000-05:00", "updated": "2007-12-08T20:58:42.755-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "bitters (Angostura)", "fernet-branca", "sugar", "whiskey (Rye)" ], "ingredients": [ "2oz rye whiskey", "1/4oz Fernet-Branca", "1/4tsp sugar" ], "instructions": null, "body_text": "2oz rye whiskey\n1/4oz Fernet-Branca\n1/4tsp sugar\ndash Angostura bitters\nRecipe:\nCocktailDB\nWonderfully balanced flavor, and awfully good with the brownie sundae... I'm just saying! I really liked this one and wonder if it might be a more gentle introduction to Fernet than taking a shot. Although I will say, I've managed to cajole three newbies in as many weeks into doing such a thing and all enjoyed the experience.\nWell, except for C. the next morning: he did so after two Gibsons, and then some Rittenhouse 100 neat... over the course of something like an hour. Actually, I shudder to think what he would have felt like were it not for that Fernet at the end!", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "pink lady", "url": "https://cocktailvirgin.blogspot.com/2007/12/pink-lady.html", "published": "2007-12-11T13:20:00.001-05:00", "updated": "2008-11-15T23:48:44.656-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": null, "categories": [ "#eastern standard", "applejack", "egg", "gin", "grenadine", "lemon juice" ], "ingredients": [ "1 1/2oz gin", "1/2oz Applejack", "3/4oz lemon juice" ], "instructions": "Shake well with ice, strain into a wine glass. Recipe:", "body_text": "1 1/2oz gin\n1/2oz Applejack\n3/4oz lemon juice\nsplash grenadine\negg\nShake well with ice, strain into a wine glass. Recipe:\nRobert Hess\nFinally, a drink I\ndon't\nespecially like! Seriously, this whole \"oh everything is so good\" thing I had going on was getting weird. Kit @ ES made me what appeared to be a perfect Pink Lady, it's just the citrus that turns me off. I think I'll do well to stay away from drinks that have more than 1/4oz. The drink itself was quite pretty, and I can see it as perhaps a good introduction to eggy cocktails? I did finish the drink, it just didn't really send me into paroxysms as their gin flip does (so I had two of those afterwards because I have no self control).\nKit also gave us a taste of an Aperol-based flip.\nThat\nwas really nifty!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: fee bros peach bitters ::", "url": "https://cocktailvirgin.blogspot.com/2007/12/fee-bros-peach-bitters_14.html", "published": "2007-12-14T16:14:00.001-05:00", "updated": "2007-12-14T16:19:16.431-05:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Found in Porter Square 12/13/07, at the liquor store with the name I don't recall that's in the complex where Tags is, next to Radio Shack. Husband tried them in an old-fashioned -- they are très délicieux!", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "1794", "url": "https://cocktailvirgin.blogspot.com/2007/12/blog-post.html", "published": "2007-12-29T20:16:00.002-05:00", "updated": "2017-09-28T13:54:41.848-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John", "source": "no 9", "year": 2004 }, "categories": [ "#green street", "bitters (mole)", "campari", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye", "3/4 oz Sweet Vermouth", "3/4 oz Campari", "1-2 dash Xocolatl Mole Bitters" ], "instructions": null, "body_text": "(thanks to Avery Glasser of Bittermens for the correct drink name... I\nthought\nMisty had given me a year for the drink name but ADD girl that I am, I didn't hear nor retain it!)\n1 1/2 oz Rye\n3/4 oz Sweet Vermouth\n3/4 oz Campari\n1-2 dash Xocolatl Mole Bitters\nMan, I've really been a teetotaler the past couple of weeks! It's unintentional; the weather has me going for teas I suppose...\nLast night we had dinner plans with a (straightedge) couple we know, however they had to cancel because of a cold, I was in the city anyhow for an appointment... so we went over to Green Street instead! Misty made me this drink, the name of which escapes me. Andrea had told me about the small-batch bitters from\nBittermens Bitters\n, and I was keen to try this particular flavor. She gave credit to John from no 9 for the recipe. Like with a Negroni (may favorite go-to drink!), I found that it got extra tasty after a few minutes of warming up -- maybe it's just me -- but it was a lovely balance, with the spicier ingredients propping up the Campari nicely.\nPostnote:\n9/28/17 by Frederic\nIt came up on\nReddit\nthat the 1794 was always made with molé bitters which was not the case. The drink was created in 2004 at Range, and the Bittermens produced the first reported molé bitters in 2007. The first published recipe with molé bitters I could find was the above one our blog. A recipe from February 2007 lacked it (as did an\neGullet\nbar report from that time point), so I believe that bitters entered the equation sometime that year. Our post from late 2007 has it, but on the East Coast. Avery Glasser of the Bittermens chimes in here on this post's comments.", "images": [], "thumbnail_url": null, "comment_count": 4 }, { "title": ":: an ode to fernet-branca ::", "url": "https://cocktailvirgin.blogspot.com/2008/01/ode-to-fernet-branca.html", "published": "2008-01-06T21:57:00.000-05:00", "updated": "2019-07-14T20:34:31.156-04:00", "author": "Anonymous", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "Oh Fernet, yummy Fernet. I was inextricably connected to you the moment I first tasted you on my tongue. I have done things I never thought I would -- I learned how to take a shot! -- just for you. Your scent tickles and arouses, and the way you touch me! It is as if you are in my mind. You utterly disarm me. I have personally consumed an amount that must range into the liters now, and I do hope we can maintain this relationship forever because I just cannot live without you in my life. I love you.\nI've been having trouble sleeping for weeks now, but last night? One little shot and I slept and slept peacefully. Tummyaches are eased away. I've allowed myself to get pleasantly schnockered in short order on occasion, with no ill effect (note: I have never had a hangover in my life, so this could just be me). One of the best compliments I've ever received was being told that \"this stuff tastes like you smell\" (I tend towards odd, spicy essential oil blends). And, oh, with chocolate? So so very good along with chocolate. The question remains: why am I drinking coffee right now?\nWikipedia\nThe Myth of Fernet\nDistillerie Fratelli Branca", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwPQdSc8-TYOYTCI8ToWL_SgBKZzJd2hWSDmpQQwjLmWPoZyG4UaOFy4Ine4b3R7bxEvXXrjRBZZM-xV5G7GpVr3XhDvkxHgSJHOLlqjOycsB3XCwOHHzhd0wUUghPYPwrWjpOdd8I1Kk/s320/fernetposter.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwPQdSc8-TYOYTCI8ToWL_SgBKZzJd2hWSDmpQQwjLmWPoZyG4UaOFy4Ine4b3R7bxEvXXrjRBZZM-xV5G7GpVr3XhDvkxHgSJHOLlqjOycsB3XCwOHHzhd0wUUghPYPwrWjpOdd8I1Kk/s800/fernetposter.jpg", "comment_count": 0 }, { "title": "[herbal lovely thing]", "url": "https://cocktailvirgin.blogspot.com/2008/01/herbal-lovely-thing.html", "published": "2008-01-08T10:24:00.001-05:00", "updated": "2008-11-16T00:16:36.391-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jackson", "source": "the Standard", "year": null }, "categories": [ "#eastern standard", "amer picon", "bitters (mole)", "chartreuse (yellow)", "fernet-branca" ], "ingredients": [ "1oz Fernet-Branca", "1oz Amer Picon", "1oz Yellow Chartreuse" ], "instructions": null, "body_text": "1oz Fernet-Branca\n1oz Amer Picon\n1oz Yellow Chartreuse\ndash Mole bitters from\nBittermens\nflamed lemon twist\nThe secret to having your blog stalked and then having your entries posted on a Facebook group is to mention Bittermens. Hi, Avery! :)\nI was at the Standard with my surrogate husband R. last night (Husband is suffering from whatever it is everyone seems to have caught) and wanted something that involved both Fernet and Mole bitters. Jackson gave me this and I really, really am into this drink. You would think that it would taste only of Fernet -- and it is the major player here -- but it doesn't get overwhelming. That yellow Chartreuse has way more balls than I gave it credit for. Really a fabulous drink that deserves a name.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "red carpet", "url": "https://cocktailvirgin.blogspot.com/2008/01/red-carpet.html", "published": "2008-01-08T10:33:00.001-05:00", "updated": "2008-11-16T00:16:28.564-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "the Standard", "year": null }, "categories": [ "#eastern standard", "amaro", "aperol", "whiskey (Rye)" ], "ingredients": [ "1 1/2oz rye", "3/4oz Amaro", "1/2oz Aperol" ], "instructions": null, "body_text": "1 1/2oz rye\n3/4oz Amaro\n1/2oz Aperol\nKit found this in the end-of-night log they keep at the Standard: it's where new drinks that seem interesting end up, and sometimes migrate onto the actual print menu. Nicely spicy, but the Aperol gives a sweetness that stands up to the herbals in a way you wouldn't expect from a wussy 22 proof liqueur. Good followup to my previous drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "hanky panky", "url": "https://cocktailvirgin.blogspot.com/2008/01/hanky-panky.html", "published": "2008-01-25T01:00:00.001-05:00", "updated": "2025-12-15T12:00:35.461-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "fernet-branca", "gin", "vermouth (sweet)" ], "ingredients": [ "1 part gin", "1 part sweet vermouth" ], "instructions": null, "body_text": "1 part gin\n1 part sweet vermouth\nbarspoon of Fernet Branca\norange garnish\nLet it be noted that Tommy @ Eastern Standard pours an extremely generous barspoon of Fernet if you ask nicely!\nVery nice drink here, full of some of my favorite things. Warm, but not at all heavy. Quite easy to drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: bittermens bitters in SFGate ::", "url": "https://cocktailvirgin.blogspot.com/2008/01/bittermens-bitters-in-sfgate.html", "published": "2008-01-25T11:06:00.000-05:00", "updated": "2008-01-25T11:09:23.414-05:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Couple take small-batch bitters in new directions\nGreat little article! It fails to mention that you can also try the bitters here in Boston at Green Street, as well as the other two locations mentioned in the story.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": ":: what happened to February? ::", "url": "https://cocktailvirgin.blogspot.com/2008/03/what-happened-to-february.html", "published": "2008-03-05T18:55:00.003-05:00", "updated": "2019-07-14T20:34:15.526-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "I seem to be falling into a rut of ordering something I already know and like when I go out (which, admittedly, has not been so often in recent weeks). I haven't really been making drinks at home either and I'm not sure why! Going through the cocktail blogs I enjoy however, seems to indicate a similar trend: fewer posts. So I really don't know.\nBut Spring is coming, dammit. I saw the first snowdrops lifting their heads today! And as a new cocktailian-type, I'm looking forward to Summer and a whole new group of drinks to explore and imbibe. I'm going to try to catch up as best I can on what I've missed now.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[unnamed yummy]", "url": "https://cocktailvirgin.blogspot.com/2008/03/unnamed-yummy.html", "published": "2008-03-05T18:58:00.004-05:00", "updated": "2009-04-20T16:18:54.532-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jackson", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "apricot liqueur", "punt e mes", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "(I'm going through my little notebook from the past month, and my memory leaves something to be desired)\nRittenhouse 100\nPunt e Mes\nApry\ngarnished with a flamed orange peel.\nThis must have been a Eastern Standard drink from Jackson, who never seems to name anything. Based upon the ingredients, I must have liked it!", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "twentieth century", "url": "https://cocktailvirgin.blogspot.com/2008/03/twentieth-century.html", "published": "2008-03-05T19:02:00.006-05:00", "updated": "2011-09-22T16:52:12.325-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Misty", "source": "Green Street", "year": null }, "categories": [ "#green street", "creme de cacao", "gin", "lemon juice", "lillet" ], "ingredients": [ "1 1/2 oz gin", "3/4 oz lemon juice", "3/4 oz Lillet", "1/2 oz creme de cacao (or?)" ], "instructions": null, "body_text": "1 1/2 oz gin\n3/4 oz lemon juice\n3/4 oz Lillet\n1/2 oz creme de cacao (or?)\nBittermen's mole bitters\nrecipe:\nCocktail Chronicles\n. See postnote below for Green Street's recipe.\nI asked for this drink at Green Street because it seems like everyone I know who wanted to try the mole bitters ended up getting this drink from Misty and\nlurved\nit... When it arrived I remembered why I hadn't yet asked for it: lemon juice. Ah well. For what it was, it was quite lovely and balanced and light. But that damn lemon juice does not play well with my teeth. Sigh. Such an old lady!\nPostnote:\nGreen Street's recipe is 1 1/2 oz gin, 1/2 oz creme de cacao, 1/2 oz Lillet blanc, 1/2 oz lemon, lemon twist.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "preakness", "url": "https://cocktailvirgin.blogspot.com/2008/03/preakness.html", "published": "2008-03-05T19:10:00.003-05:00", "updated": "2008-11-16T00:14:41.246-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "cocktailDB", "year": null }, "categories": [ "#green street", "benedictine", "bitters (Angostura)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2oz Rittenhouse 100", "3/4oz sweet vermouth", "1/4oz Benedictine" ], "instructions": "Garnish with a lemon twist. Recipe:", "body_text": "1 1/2oz Rittenhouse 100\n3/4oz sweet vermouth\n1/4oz Benedictine\ndash Angostura bitters\nGarnish with a lemon twist. Recipe:\ncocktailDB\nAh yes, my sort of drink! Warm and fuzzy and lovely with a hint of a bite from the Rittenhouse.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "patrician", "url": "https://cocktailvirgin.blogspot.com/2008/03/patrician.html", "published": "2008-03-05T19:15:00.003-05:00", "updated": "2008-11-16T00:14:52.123-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "kit", "source": "eastern standard", "year": null }, "categories": [ "#eastern standard", "cointreau", "gin", "punt e mes" ], "ingredients": [ "1 part gin", "1 part Punt e Mes", "1 part Cointreau" ], "instructions": "Garnish with an orange twist.", "body_text": "1 part gin\n1 part Punt e Mes\n1 part Cointreau\nGarnish with an orange twist.\nA Negroni-ish drink on Kit@ Eastern Standard's recommendation. Obviously, just my style!", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "prospect park", "url": "https://cocktailvirgin.blogspot.com/2008/03/prospect-park.html", "published": "2008-03-05T19:19:00.008-05:00", "updated": "2016-01-06T19:45:37.130-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Craigie on Main", "year": null }, "categories": [ "#eastern standard", "aperol", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "Rittenhouse 100\nPunt e Mes\nAperol\nLuxardo Maraschino\nGarnish with a proper cherry.\nIt's sort of like a Red Hook but even yummier. I'm still impressed with Aperol's ability to stand up to more butch boozes. Totally hit the spot! Hugh @ Eastern Standard gets points for his fine psychic ability, making this recommendation after I'd had a Hanky Panky, and only having met just that night.\nA variant can be found in\nthis later entry\n.\nPostnote on 10/16/10:\nWhile at Craigie on Main last week, I was able to look through their drink Rolodex and get the recipe for this drink:\nProspect Park\n• 1 1/2 oz RH100 Rye\n• 1 1/2 oz Aperol\n• 1/2 oz Luxardo Maraschino\n• 1/2 oz Punt e Mes.\nStir with ice and strain into a coupe glass. Garnish with a Luxardo cherry.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "absinthe and old lace", "url": "https://cocktailvirgin.blogspot.com/2008/03/absinthe-and-old-lace.html", "published": "2008-03-05T19:25:00.008-05:00", "updated": "2012-03-26T20:52:47.623-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "Absinthe Cocktails", "year": null }, "categories": [ "#eastern standard", "absinthe", "bitters (mole)", "cream", "egg white", "gin", "simple syrup" ], "ingredients": [ "1 oz Dry Gin", "1/2 oz Absinthe", "1/2 oz Green Creme de Menthe", "1/2 oz Simple Syrup", "1/2 oz 50:50 Cream & Half and Half", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass. Garnish with either freshly shaved bittersweet chocolate or one dash Mole Bitters.", "body_text": "absinthe (Kubler)\ncreme de menthe\n???\ncream\negg\nMy bad, I wasn't paying attention: I was too busy commenting to Rishi on the Shamrock Shake-like color of the thing. A fabulously tasty flip -- one that I will have to order again, to check the ingredients of course. For research. For science!\nUpdate:\n(FRY 24-JAN-2011)\nRecipe from\nAbsinthe Cocktails\nwhich attributes its creation of this Grasshopper riff to Jackson Cannon:\n1 oz Dry Gin\n1/2 oz Absinthe\n1/2 oz Green Creme de Menthe\n1/2 oz Simple Syrup\n1/2 oz 50:50 Cream & Half and Half\n1 Egg White\nShake once without ice and once with ice. Strain into a cocktail glass. Garnish with either freshly shaved bittersweet chocolate or one dash Mole Bitters.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "alaska", "url": "https://cocktailvirgin.blogspot.com/2008/03/alaska.html", "published": "2008-03-11T23:47:00.005-04:00", "updated": "2008-11-16T00:13:15.930-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#eastern standard", "bitters (orange)", "chartreuse (yellow)", "gin" ], "ingredients": [ "1 1/2oz gin", "3/4oz yellow chartreuse", "2 dashes orange bitters" ], "instructions": "Garnish with an orange twist. Recipe:", "body_text": "1 1/2oz gin\n3/4oz yellow chartreuse\n2 dashes orange bitters\nGarnish with an orange twist. Recipe:\ncocktailDB\nOdd that I did not have the Alaska in here before now; I know I've had it before.\nYesterday I went out with my partner-in-cocktail-crime for a late lunch, and I had my very first three-martini lunch! It was weird to sit at a bar with daylight streaming in, seriously. I asked Hugh @Eastern Standard to make me a special Alaska, using the\nVEP Chartreuse\n-- and yum, it made for a really damn good drink!", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "mint fizz", "url": "https://cocktailvirgin.blogspot.com/2008/03/mint-fizz.html", "published": "2008-03-11T23:52:00.003-04:00", "updated": "2008-11-16T00:12:25.709-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Tommy", "source": null, "year": null }, "categories": [ "#eastern standard", "egg", "grappa", "lemon juice", "simple syrup (mint)" ], "ingredients": [], "instructions": null, "body_text": "grappa\nlemon juice\nmint-infused simple syrup\negg white\nAdd a spray of soda water while pouring over ice. Drip orange blossom water onto the foam, garnish with a mint sprig.\nThis was... an interesting drink. I felt like I was having it two months early! It was a really awesome blend of flavors, apparently one of Tommy's originals. Really refreshing, and not so much lemon that this old lady couldn't enjoy it. It'll be a really lovely thing to enjoy on a sweltering August night.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "green point", "url": "https://cocktailvirgin.blogspot.com/2008/03/green-point.html", "published": "2008-03-24T23:08:00.005-04:00", "updated": "2012-03-06T16:23:34.242-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Eastern Standard, Boston", "year": null }, "categories": [ "#eastern standard", "chartreuse (yellow)", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 proof bonded rye", "1/2 oz Punt e Mes", "1/2 oz Yellow Chartreuse" ], "instructions": null, "body_text": "2 oz Rittenhouse 100 proof bonded rye\n1/2 oz Punt e Mes\n1/2 oz Yellow Chartreuse\nabove recipe from Eastern Standard, Boston.\nHow odd that I didn't have this drink on this here blog before now! It's one I rather like and proves what a weirdo I am when it comes to rye... I often go for gin instead of brown spirits (y'know, being the fairest sex and all) but for some reason, Rittenhouse 100? Does a girl good.\nAnother variation of this recipe calls for 1.5 rye, and a dash each of orange and Angostura bitters. We prefer the above.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "chicago fizz", "url": "https://cocktailvirgin.blogspot.com/2008/03/chicago-fizz.html", "published": "2008-03-29T22:19:00.003-04:00", "updated": "2008-11-16T00:11:43.414-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Kit", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "egg", "lemon juice", "port (tawny)", "rum", "simple syrup" ], "ingredients": [ "1oz 15-year Barbancourt Rum", "1oz tawny port", "1/2oz simple syrup", "1/2oz lemon juice" ], "instructions": "top off with soda water. Recipe from Kit @Eastern Standard. Slightly different version at", "body_text": "1oz 15-year Barbancourt Rum\n1oz tawny port\n1/2oz simple syrup\n1/2oz lemon juice\negg white\ntop off with soda water. Recipe from Kit @Eastern Standard. Slightly different version at\nCocktailDB\n.\nMmm mmm eggy goodness! I was a bit leery of the lemon juice, but my old lady teeth were okay with it and it really added to the complexity of the smooth flavor. really pretty, creamy thing: it looked\nnourishing\n, you know? And that's exactly what it was, and not too sweet or heavy either.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "diamondback cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/03/diamond-back-cocktail.html", "published": "2008-03-31T11:36:00.006-04:00", "updated": "2018-05-30T10:59:35.623-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Lord Baltimore Hotel", "year": 1951 }, "categories": [ "#green street", "applejack", "chartreuse (green)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye", "3/4 oz Applejack", "3/4 oz Green Chartreuse (*)" ], "instructions": null, "body_text": "1 1/2 oz Rye\n3/4 oz Applejack\n3/4 oz Green Chartreuse (*)\nSeveral recipe variants can be found\nin this blog entry\n.\nOn our way to\nLadies Night\n, we came across F&A waiting for a bus: apparently it was so crowded that they'd been unable to order drinks at all and were bailing to go to Green Street. So, they climbed into the backseat and we all went off to Cambridge to the very uncrowded Green Street and hung out with Andy for a few drinks.\nI was on a rye thing last night, so for my second drink I went for this guy. Yummy bite to it, still smooth enough to sip. Interesting color as well.\n(*)\nPostnote 05/30/18:\nThe Diamondback is traditionally a\nYellow Chartreuse\ndrink as first published in Ted Saucier's 1951\nBottoms Up\nwhere it was listed as the \"Diamondback Lounge\" from the Lord Baltimore Hotel in Baltimore. The drink was also served over crushed ice with a mint sprig, although these days, it is often served up or down without ice or garnish. Green Chartreuse is a swap supported by Murray Stenson while at Seattle's Zigzag circa or before 2005. --Frederic", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: note to self: ::", "url": "https://cocktailvirgin.blogspot.com/2008/04/note-to-self.html", "published": "2008-04-08T14:23:00.000-04:00", "updated": "2019-07-14T20:34:07.573-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Don't keep wondering why you feel so afflicted by a couple of drinks when the rye whiskey in all of them is Rittenhouse 100.\nBecause\nthat\nis why.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "brandy crusta", "url": "https://cocktailvirgin.blogspot.com/2008/04/brandy-crusta.html", "published": "2008-04-14T23:33:00.004-04:00", "updated": "2008-11-16T00:10:52.036-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#eastern standard", "bitters (Angostura)", "cognac", "cointreau", "lemon juice", "maraschino" ], "ingredients": [ "1 1/2oz cognac", "1/4oz maraschino", "1/4oz Cointreau", "1/4oz lemon juice" ], "instructions": null, "body_text": "1 1/2oz cognac\n1/4oz maraschino\n1/4oz Cointreau\n1/4oz lemon juice\ndash Angostura bitters\nsugared rim\ncurl of lemon peel\nAnother recipe I found is\nhere\n.\nKevin @ES brought this over for Husband and I to try -- you can definately taste that this is a Sidecar precursor. Very pretty presentation, and had a Lemonhead-y sort of aftertaste: not a bad thing in my book! God, I used to eat those things until my teeth hurt... perhaps that explains my current citrus problems. :/", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "prospect park (variant)", "url": "https://cocktailvirgin.blogspot.com/2008/04/prospect-park-variant.html", "published": "2008-04-29T17:32:00.004-04:00", "updated": "2008-11-16T00:10:44.106-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "the Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2oz Michter's US1 Rye", "1/2oz Punt e Mes", "1/2oz Luxardo Maraschino", "1/2oz Aperol" ], "instructions": "Stir over ice, garnish with proper cherry.", "body_text": "2oz Michter's US1 Rye\n1/2oz Punt e Mes\n1/2oz Luxardo Maraschino\n1/2oz Aperol\nStir over ice, garnish with proper cherry.\nMy partner-in-cocktail-crime is going away for the summer (bastard gets to visit all those delicious-sounding Bay Area cocktail joints), and had scrawled this recipe in my notebook during one of our last jaunts to the Standard. I did not have the proportions for the Prospect Park in my\nprevious entry\n, so here you go. Perhaps I'll remember to ask for the classic proportions next time...", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "hearst (variant)", "url": "https://cocktailvirgin.blogspot.com/2008/04/hearst-variant.html", "published": "2008-04-29T17:40:00.003-04:00", "updated": "2008-11-16T00:09:57.104-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Hugh @ES", "source": null, "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "bitters (orange)", "gin", "vermouth (sweet)" ], "ingredients": [ "2oz Gin (Beefeater)", "1 1/2oz sweet vermouth" ], "instructions": null, "body_text": "2oz Gin (Beefeater)\n1 1/2oz sweet vermouth\ndash Angostura bitters\ndash Angostura Orange bitters\nI've been anxious to try something new: I've been out at least weekly for this past month yet as you can see, my blog entries would not seem to indicate that fact! I've been sticking to things I've had before -- enjoying myself quite a bit of course! But not ranging too far from a grouping of drinks -- and so I was psyched when Hugh @ES suggested this drink last night because I thought it was new to me! I'd forgotten I'd had it\nbefore\n... This was a little bit different in proportions and I really rather enjoyed it. And once the hot weather comes, I'm sure I'll be even more enthusiastic to tread new ground.\nThis month was all about rye whiskey for whatever reason! Hardly a terrible thing.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "saratoga cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/04/saratoga-cocktail.html", "published": "2008-04-29T21:04:00.005-04:00", "updated": "2008-11-16T00:09:47.264-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Imbibe!", "year": null }, "categories": [ "#eastern standard", "bitters (aromatic)", "brandy", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1oz Brandy (Hine H Cognac)", "1oz Whiskey (Weller Bourbon)", "1oz sweet vermouth", "2 dashes aromatic bitters (Fee Bros Whiskey-Barrel Aged)" ], "instructions": "Garnish with a lemon twist. Recipe from pg. 255 of", "body_text": "1oz Brandy (Hine H Cognac)\n1oz Whiskey (Weller Bourbon)\n1oz sweet vermouth\n2 dashes aromatic bitters (Fee Bros Whiskey-Barrel Aged)\nGarnish with a lemon twist. Recipe from pg. 255 of\nImbibe!\nby David Wondrich.\nNotations above as prepared by Hugh @ES for Husband and surrogate-husband (I was sticking with gin for the evening, for whatever reason). I'm always skeptical of Bourbon but in this context, it was actually quite good -- for me, in that \"oh, I'll drink that\" way versus \"oh, I'll order that\". The recipe as printed called for Rye whiskey instead of Bourbon, and Angostura bitters by name.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "cocktail à la louisiane", "url": "https://cocktailvirgin.blogspot.com/2008/05/cocktail-la-louisiane.html", "published": "2008-05-01T02:15:00.004-04:00", "updated": "2013-04-20T20:30:44.090-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Gumbo Pages", "year": null }, "categories": [ "absinthe", "benedictine", "bitters (Peychaud's)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4oz Rye (Michter's US1)", "3/4oz sweet vermouth (Vya)", "3/4oz Benedictine", "3 dashes Absinthe (Jade 1901)", "3 dashes Peychaud's bitters" ], "instructions": "Stir well with ice, garnish with a Luxardo cherry. Recipe from", "body_text": "3/4oz Rye (Michter's US1)\n3/4oz sweet vermouth (Vya)\n3/4oz Benedictine\n3 dashes Absinthe (Jade 1901)\n3 dashes Peychaud's bitters\nStir well with ice, garnish with a Luxardo cherry. Recipe from\nGumbo Pages\n.\nWe had the silly idea to mix up a couple of these in honor of a friend's birthday toast we were forced to miss -- and to take a photograph of said toast. I present to you perhaps the most awesome photo of Husband and myself ever taken.\nAnd by \"most awesome\" I actually mean \"kinda retarded\". Happy birthday, Q!\nOh, the drink? Yummy but somewhat sweet for me and a sticky mouthfeel; the absinthe cuts through and adds a nice nose-buzz.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "wicked kiss", "url": "https://cocktailvirgin.blogspot.com/2008/05/wicked-kiss.html", "published": "2008-05-04T19:27:00.006-04:00", "updated": "2009-12-14T10:28:34.517-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Misty", "source": "Green Street", "year": null }, "categories": [ "#green street", "benedictine", "bitters (Angostura)", "calvados", "chartreuse (yellow)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye (Rittenhouse 100)", "1/2 oz Calvados", "1/2 oz Yellow Chartreuse", "1/2 oz Benedictine", "1 dash Angostura bitters" ], "instructions": null, "body_text": "1 1/2 oz Rye (Rittenhouse 100)\n1/2 oz Calvados\n1/2 oz Yellow Chartreuse\n1/2 oz Benedictine\n1 dash Angostura bitters\n(Misty @ Green Street)\nA take on the\nWidow's Kiss\n, made even yummier by the addition of Rye whiskey. The Rittenhouse cuts through the somewhat sticky nature of the other ingredients and made for a perfectly delightful, herbalicious drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: a slight change ::", "url": "https://cocktailvirgin.blogspot.com/2008/05/slight-change.html", "published": "2008-05-04T19:35:00.002-04:00", "updated": "2019-07-14T20:34:01.351-04:00", "author": "Anonymous", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "I swapped one feminine archetype for another in this blog's title; clearly, I've moved into another role.\nCarry on.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "nicol's secret pisco punch", "url": "https://cocktailvirgin.blogspot.com/2008/05/nicols-secret-pisco-punch.html", "published": "2008-05-15T15:55:00.009-04:00", "updated": "2008-11-16T00:08:23.121-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John", "source": "no. 9", "year": null }, "categories": [ "#green street", "gum syrup", "lemon juice", "pineapple juice", "pisco" ], "ingredients": [], "instructions": null, "body_text": "pisco\npineapple syrup\nlemon juice\nwater\ngum syrup\nNow, I'm pretty much a tomboy when I choose a cocktail: ladies aren't supposed to drink brown liquor and all that. Well, I ain't no lady! Punch? Now this is a drink that ladies and girls would both enjoy -- hell, anyone would love punch. It's just plain yummy. And I, too, love punch. And this punch is goood! The gum syrup adds something really lovely to the mouth-feel. I could drink this all night (and if you know anything about the history of punches in the Colonies, you'll know that people pretty much\ndid\n.)\n(credit: John from no. 9. Further information on this punch can be found\nhere\n.)", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "maiden's prayer", "url": "https://cocktailvirgin.blogspot.com/2008/05/maidens-prayer.html", "published": "2008-05-15T15:55:00.010-04:00", "updated": "2008-11-16T00:08:33.155-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Tommy", "source": "Eastern Standard", "year": null }, "categories": [ "#green street", "bitters (orange)", "cointreau", "gin", "lemon juice", "rum (white)" ], "ingredients": [], "instructions": null, "body_text": "Plymouth gin\nwhite rum\nlemon juice\nCointreau\norange bitters\nGarnish with pansy petals.\nWe attended a celebration of\nWorld Cocktail Day\nat Green Street earlier this week -- what a super-fun event! And such yummy drinks to be had. This one was presented by Tommy from Eastern Standard, and was a variation of a variation (1930) of the original (1907). Despite the presence of lemon juice, it was so well-balanced that it was a pleasant drink even for me and my old-lady teeth.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "bijou", "url": "https://cocktailvirgin.blogspot.com/2008/05/bijou.html", "published": "2008-05-15T15:55:00.012-04:00", "updated": "2011-02-06T17:05:25.624-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Harry Johnson's Cocktail Book", "year": null }, "categories": [ "#green street", "bitters (orange)", "chartreuse (green)", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz gin", "1 oz green Chartreuse", "1 oz sweet vermouth", "1 dash orange bitters" ], "instructions": "Garnish with a cherry.", "body_text": "1 oz gin\n1 oz green Chartreuse\n1 oz sweet vermouth\n1 dash orange bitters\nGarnish with a cherry.\nI've been aware of Brother Cleve for years and years, and here was his contribution at World Cocktail Day: a drink that dates back to\nHarry Johnson's Cocktail Book\n. Totally my sort of drink: lovely balance of vermouth and Chartreuse.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "remember the maine", "url": "https://cocktailvirgin.blogspot.com/2008/05/remember-maine.html", "published": "2008-05-15T15:55:00.013-04:00", "updated": "2012-02-10T17:04:52.205-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Charles H. Baker, Jr.", "source": "The Gentleman's Companion", "year": null }, "categories": [ "#green street", "absinthe", "cherry brandy", "vermouth (sweet)", "whiskey" ], "ingredients": [ "2 oz Maker's Mark Bourbon", "3/4 oz Sweet Vermouth", "2 tsp Cherry Brandy", "1/2 tsp Absinthe or Pastis" ], "instructions": "Stir briskly in clock-wise fashion -- this makes it sea-going, presumably! A slightly different recipe calling for Rye can be found at", "body_text": "2 oz Maker's Mark Bourbon\n3/4 oz Sweet Vermouth\n2 tsp Cherry Brandy\n1/2 tsp Absinthe or Pastis\nStir briskly in clock-wise fashion -- this makes it sea-going, presumably! A slightly different recipe calling for Rye can be found at\nThe Cocktail Chronicles\n.\nI keep wanting to add an exclamation point to the end of that name. This drink was published in\nThe Gentleman's Companion\nby Charles H. Baker, Jr., and was named for the\nUSS Maine\n's sinking on 15 February 1898 (thank god for iPhones; we would have been scratching our heads until we all got home, trying to remember that date). The drink? Despite the Bourbon it was really, really tasty. I'm not sure why I hadn't made one before.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "summer sazerac", "url": "https://cocktailvirgin.blogspot.com/2008/05/summer-sazerac.html", "published": "2008-05-26T17:03:00.002-04:00", "updated": "2008-05-26T17:08:28.977-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Violet Hour", "year": null }, "categories": [ "apricot liqueur", "bitters (Peychaud's)", "herbsainte", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "Old Overholt Rye\nHerbsainte\nR&W Apricot Liqueur\nPeychaud's\nServed in a rocks glass at\nViolet Hour\n, Chicago IL.\nA very tasty variant, it seemed like they did without the sweetener because of the presence of the apricot liqueur. The Herbsainte was a very conservative rinse, and was only noticeable by nose for the first sip (but really, that's what matters most).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "(bar) violet hour, chicago il", "url": "https://cocktailvirgin.blogspot.com/2008/05/bar-violet-hour-chicago-il.html", "published": "2008-05-26T17:08:00.006-04:00", "updated": "2008-06-01T15:27:27.185-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Violet Hour", "year": null }, "categories": [ "*bar review" ], "ingredients": [ "1. I announced my intention to have two drinks over the evening;", "2. my first drink was a Sazerac (which is pretty much only rye whiskey with bitters and an absinthe or pastis rinse);", "3. I wanted some sort of rye flip for my last drink. I have heard amazing things about the bar staff at this venue and I wanted to put myself in their hands to cap off my evening. I told Krista that I don't do citrus, and I do like bitters (I mentioned that I'm a Fernet drinker)." ], "instructions": null, "body_text": "Reprinted from my\nYelp review\n. Oh, but extra points for the typo of \"Cherry Herring\" on the menu which made me giggly and confused my friend.\nWhen I decided to drive out to Chicago on a bit of a whim, I was pretty excited: I'd heard of this place and was keen to visit. I even tried to drag my favorite drinking companion along, as he is currently in Rochester, NY (which is right on I-90, so it was on the way! -I- thought it was logical at least). Finally, this past Thursday night I made it out here with the friend I was visiting, and I was hoping to provide him with a kickass introduction to this wacky craft-cocktail world I inhabit.\nWe had to wait a little while, maybe 15 minutes. Totally expected, and our bouncer was very nice. I'd put in a request to be seated at the bar if possible but there was absolutely nothing available (nor for the couple of hours we were there) -- I like to interact with my bartenders and watch them work. Oh well. All the service-types were very nice, and our server was Krista who was very sweet and attentive.\nThe ambiance: certainly a place you would come to with a group or close companion because on its own, there isn't any ambiance. The seating creates little cloistered pockets, which is great if that is what you are looking for. The space itself feels kind of empty, and I was expecting it to be more fantastical in decor based on other reviews -- again, this isn't necessarily a bad thing and again, had we managed to be seated at the bar it would likely have been a different feel to the evening.\nThe foodstuffs: I had to try the curried Rice Krispie treats. My question: where was the curry? Does the Midwest have a thing against curry? I mean, they were yummy but I was expecting something with more of a jolt. We also had the breaded asparagus things and the waffle-cut fries and both were tasty and came out from the kitchen quickly.\nThe drinks: ah yes, the drinks. The point, yes? I was planning on having two over the evening. For my first I went with a rye drink from the menu, the Summer Sazerac. It was wonderfully balanced, and I felt really butch with my rocks glass full o' whiskey while looking around at the other patrons with their pink things. ;) On to my second and final drink of the evening...\nPerhaps I am spoiled by my psychic 'tenders back home. There is a lot of communication lost when you're not interacting directly with the craftsperson creating your drink. Therefore I provided information that would be useful for a highly skilled bartender to go with in order to make me my second and final drink without having me sitting in front of him:\n1. I announced my intention to have two drinks over the evening;\n2. my first drink was a Sazerac (which is pretty much only rye whiskey with bitters and an absinthe or pastis rinse);\n3. I wanted some sort of rye flip for my last drink. I have heard amazing things about the bar staff at this venue and I wanted to put myself in their hands to cap off my evening. I told Krista that I don't do citrus, and I do like bitters (I mentioned that I'm a Fernet drinker).\nWhat I received: a tall glass full of what tasted like sweetened iced coffee with a slight boozy undertone, with ice and a straw. Oh, and it took forever. Granted, it was a flip and they take quite a bit of shaking to get right. But it wasn't, like, a Ramos Gin Fizz or something, and it shouldn't have taken over twenty minutes to arrive. It just... was entirely underwhelming and was nothing like what I enjoy drinking. Sure, I put myself into the bartender's hands but I gave what I thought was good information to indicate what sort of drink I'd enjoy. Krista was kind enough to take it off the bill at the end of the evening, but I still was disappointed to not have a second drink.\nTo sum, the entire experience did not live up to my expectations (which were admittedly high).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[delightfully light fizz of unknown name]", "url": "https://cocktailvirgin.blogspot.com/2008/06/delightfully-light-fizz-of-unknown-name.html", "published": "2008-06-01T14:53:00.008-04:00", "updated": "2011-05-18T15:28:58.361-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Hugh", "source": "ES", "year": null }, "categories": [ "#eastern standard", "egg white", "falernum", "gin", "lillet" ], "ingredients": [], "instructions": null, "body_text": "gin\nLillet\nVelvet Falernum\negg white\nTopped with ground cardamom. Origin unsure, read on...\nI was so very happy to have ended up at ES with F&A last week, especially in light of my disappointing experience in Chicago! Hugh made this for me at the end of the evening, and it was a very lovely thing indeed: very light and airy with a satiny mouthfeel. It really provided an excellent example of an attentive and highly-skilled bartender; I've been really into rye whiskey drinks for the past few months -- although I do also like gin-based drinks, as you know -- yet my bartender pulls out this drink (Hugh thought it was from the Food&Wine Cocktails 2008 book although browsing through it at the bookstore, I was unable to locate the recipe) which is unlike my usual fare, yet is clearly suited to my tastes. Perfect.\nCertainly, there is an advantage of proximity and history that the Chicago 'tenders did not have, but I am still so very glad to live here and have access to\nthese\nbartenders in particular. Also, getting up to Wicker Park from where I was staying was way more annoying than my typical drive from home into Boston (also, fewer hipsters here :D).\nPost note:\nI think Jess had the\nGin-esaisquoi\nwhich was from the Food & Wine: Cocktails 2009 edition, not the 2008. --Fred", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "fernet flip", "url": "https://cocktailvirgin.blogspot.com/2008/06/fernet-flip.html", "published": "2008-06-01T15:06:00.005-04:00", "updated": "2008-11-16T00:06:50.892-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Kit", "source": "ES", "year": null }, "categories": [ "#eastern standard", "bitters (aged)", "egg", "fernet-branca", "simple syrup" ], "ingredients": [ "2 parts Fernet-Branca", "1 part simple syrup" ], "instructions": null, "body_text": "2 parts Fernet-Branca\n1 part simple syrup\negg\nFee's Whiskey Barrel-Aged Bitters\nOoooh: yummy! This could be a gentle introduction to Fernet to a virgin, provided they are not freaked out about the presence of a raw egg: it's all flip-confection goodness, with the Fernet nose-tickle hanging out just above the surface of the liquid. I tried to get my companion to try a sip, but he is a wine snob who was on his 12th-or-so glass of Champagne of the day and has a thing about mixing alcohol. He did pay my tab, so I forgave him.\nKit @ES made this for me on the recommendation of Ben @no. 9, who was also at the bar with Misty @Green Street. I love the cross-pollination and clear kinship amongst the awesome bartenders we're blessed with in this city!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "cocktail miranda", "url": "https://cocktailvirgin.blogspot.com/2008/06/cocktail-miranda.html", "published": "2008-06-08T21:37:00.007-04:00", "updated": "2008-11-16T00:06:30.748-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Misty", "source": "Green Street", "year": null }, "categories": [ "#green street", "apricot liqueur", "averna", "whiskey (Rye)" ], "ingredients": [ "2oz rye whiskey (Old Overholt)", "1/2oz apricot liqueur", "1/2oz Averna amaro" ], "instructions": null, "body_text": "2oz rye whiskey (Old Overholt)\n1/2oz apricot liqueur\n1/2oz Averna amaro\nServed without garnish, mixed by Misty @Green Street.\nHusband and I found ourselves in Green Street's general vicinity (MIT building 36, it's right down the street! Okay, just shy of a mile away. Still! Super-walkable!), so\nobviously\nwe had to stop by for a quick drink before heading home. I wanted to try something new, Misty had just re-worked the drink menu, so I went for one of these. It was a lovely rye drink, somewhat sweet and perfectly pleasant.\nI believe this must be one of Misty's creations, as a web search only turned up\nSex In The City\nreferences and although I am not too familiar with the show (I know, I know) I'd wager that Miranda would not be into this drink -- would she?", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "pisco sour", "url": "https://cocktailvirgin.blogspot.com/2008/06/pisco-sour.html", "published": "2008-06-08T21:48:00.013-04:00", "updated": "2022-06-21T11:10:17.535-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "egg white", "lemon juice", "pisco", "sugar" ], "ingredients": [ "1 1/2 oz Pisco", "1/2 oz lemon juice", "1 tsp sugar", "1/2 egg white" ], "instructions": null, "body_text": "1 1/2 oz Pisco\n1/2 oz lemon juice\n1 tsp sugar\n1/2 egg white\nServed in a rocks glass, dash Angostura bitters on the surface. Recipe: from CocktailDB. (*)\nSomehow I managed to avoid trying a Pisco Sour until this past Friday... A soon-to-be-no-longer-unemployed friend and I decided to be a pair of ladies who lunch on her last day of unemployment, so I brought her to Eastern Standard since she'd never been. She wanted a Pisco sour for her second drink and who am I to say no to a pretty girl? Oh: so very yummy and much too easy to drink.\nThen we went to Barneys and tried perfumes and visited a friend and lusted at shoes. Despite my unwavering love for brown liquor, I can be really fucking feminine at times.\n(*)\nPost note 06/21/22:\nEastern Standard most likely made this as 1 1/2 oz pisco, 3/4 oz lemon juice, 3/4 oz simple syrup, 1 egg white, with an Angostura Bitters garnish. The Hawthorne bar bible lists it as 2 oz pisco (they updated to a New York City spec when Katie Emmerson joined the team from Death & Co.) with everything else held the same (and specifying 5 drops of Angostura as garnish). Most bars use lime juice though even though Sours are traditionally lemon.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: variety is the spice of life. ::", "url": "https://cocktailvirgin.blogspot.com/2008/06/variety-is-spice-of-life.html", "published": "2008-06-10T10:36:00.007-04:00", "updated": "2019-07-14T20:33:54.563-04:00", "author": "Anonymous", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "I could make some sort of multiple-participant sexual reference but that would be a. juvenile and b. too easy. You may notice that additional authors have popped up to the right: this blog has gone on for a while now as my collection of recipes, originally so I could keep track of what I've tried. But more and more, I find myself coming back to it as a reference tool and what could be better in a reference tool than more data to reference? So expect more frequent posting from various personalities, and perhaps something more akin to actual journalistic writing! Introductions below...\nAndrea\naka \"A\" of previous mention is a brilliant scientist and writer and a wonderful drinking companion, and if you're a local I'm certain you've seen her and Fred out and about and imbibing in our fair city. She's got fabulous taste but never give her Chartreuse and gin together.\nFrederic\naka \"F\": probably the most responsible party for my having become a cocktail nerd. For quite some time he has been cataloging drinks in his personal journal and finally, a post he made with a link to\nGumbo Pages\nfinally set me over the edge and onto the internet to place a $$ absinthe order from the UK. The rest, as you are aware, is history. Fred's also a developing mixologist and recently got some attention for his work in\ndrinkboston.com\n! (I feel like such an ass for not liking that drink).\nRishi\n: referenced as \"Surrogate Husband\", \"partner-in-cocktail-crime\", and immortalized as \"favorite drinking companion\" in\na Yelp review\nonce: it's all true. It all started from a long conversation at Thanksgiving about cocktails, dovetailed into him meeting Husband and myself at Eastern Standard that very next night, and resulted in his current ruination and inability to stomach a mediocre drink. He will be spending most of the summer in Mecca (aka SF) and will hopefully be providing field reports to those of us who only have three amazing joints to choose from.\nCin-cin!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "lion's tail", "url": "https://cocktailvirgin.blogspot.com/2008/06/lions-tail.html", "published": "2008-06-10T15:55:00.004-04:00", "updated": "2008-09-19T15:42:03.353-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "#green street", "bitters (Angostura)", "lime juice", "pimento dram", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz bourbon", "1/2 oz pimento dram", "1/2 oz lime", "1 tsp gomme (or simple) syrup", "1 dash Angostura bitters" ], "instructions": "Shake well over ice and strain into a cocktail glass. Recipe from CocktailDB.", "body_text": "2 oz bourbon\n1/2 oz pimento dram\n1/2 oz lime\n1 tsp gomme (or simple) syrup\n1 dash Angostura bitters\nShake well over ice and strain into a cocktail glass. Recipe from CocktailDB.\nLast night, A and I went to Green Street to check out their new cocktail menu. Their 6-sided über-menu did not appear to change, but their short list was completely updated. The short list contained a lot of the new (or newly available) toys of the trade including pimento (allspice) dram, St. Germain, Batavia Arrack, and Bittermens Bitters.\nOne of the two I chose last night utilized the dram put out by Haus Alpenz called St. Elizabeth Allspice Dram. Previously, I had only tinkered with this at home. One cocktail I made was the Kingston Heights (1 1/2 oz rum, 1/2 oz kümmel, 1/2 oz orange juice, dash pimento dram) which was rather tasty but light on the allspice goodness; perhaps the potent kümmel also squashed the taste of the allspice liqueur a bit). The other was the Passenger Pigeon which I came up with for our recent bird-themed cocktail party with a rich Calvados balancing out the dram with a dash of Angostura (go to this\nDrinkboston\nentry about the drink and the dram). While I enjoyed the flavor, it could have gone a little overboard on the allspiceness and balance for those that aren't as big a fan. Either that or a 1/2 oz of sweet vermouth could have rounded the drink off nicely.\nAnd from those experiences, I was eager to see what others have done with it. Misty's version did not disappoint. The 1849 bourbon and lime juice offered a rich backbone to balance the Allspice Dram quite splendidly. I'm not sure how much simple syrup she used but it seemed like she might have used more than the teaspoon in the CocktailDB recipe above. Combined with the citrus, it was close to but not over my sweetness limits for my relatively dry-seeking palate.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[gin sazerac]", "url": "https://cocktailvirgin.blogspot.com/2008/06/gin-sazerac.html", "published": "2008-06-18T12:35:00.005-04:00", "updated": "2013-01-15T18:24:39.815-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John Gertsen", "source": "No.9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "bitters (other)", "genever", "sugar" ], "ingredients": [ "3 oz Genever Gin (Anchor Steam)", "1 sugar cube", "2 dash Echinacea-Gentian bitters" ], "instructions": null, "body_text": "3 oz Genever Gin (Anchor Steam)\n1 sugar cube\n2 dash Echinacea-Gentian bitters\nAbsinthe rinse (Kübler)\nLemon oil\nLast night, A and I took out Jess and her husband to celebrate Jess's \"21st\" birthday for dinner at Montien followed by drinks at No.9 Park where the honorable John Gertsen was presiding with his up-and-coming protégé Matt. After others ordered the Chrysanthemum-variant called the Crocus which uses Anchor Steam's genever gin, I asked John what else he was making with it lately. He suggested a few things including this Sazerac variant which I went with.\nA standard Sazerac style was employed with the bitters-soaked sugar cube muddled in the mixing glass before ice and gin were added. After stirring, it was strained into a rocks glass that had been rinsed with Kübler Absinthe. A lemon peel was squeezed over the top and was also used to coat the rim.\nThe bitters were one of the more dominant flavor components of the drink. John gave me a small sample to taste on their own. A striking 160 proof concoction of gentian root and echinacea that could probably hold up to a strong rye rather well. With the gin, it was a little overpowering but still rather tasty.\nThis ups the Sazerac's boozes I've had to three: rye, cognac, and gin.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "last frontier", "url": "https://cocktailvirgin.blogspot.com/2008/06/last-frontier.html", "published": "2008-06-18T13:23:00.003-04:00", "updated": "2008-09-19T15:41:13.459-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Rain", "source": null, "year": null }, "categories": [ "#no. 9 park", "chartreuse (green)", "gin" ], "ingredients": [ "3 parts gin (Beefeater)", "1 part green Chartreuse" ], "instructions": null, "body_text": "3 parts gin (Beefeater)\n1 part green Chartreuse\nlemon oil\nEarlier in the evening, I asked Matt what sort of drinks he prefers to experiment with and he mentioned gin-and-Chartreuse drinks. So for my second (and last) drink of the night (see the gin sazerac below for the first), I asked him to make me something. The drink he chose was the Last Frontier, a variant of the Alaska.\nThe drink was created by John's wife Rain where she substituted the bolder green for the smoother yellow Chartreuse and tossed aside the orange bitters for a rather aggressive cocktail. Not sure if the lemon peel squeezed over the drink was Matt's take on the drink or whether it was not part of the original stark concept, but it was a good addition.\nThe cocktail worked for me. Then again, I'm a big fan of green Chartreuse (even straight up) and love gin. I don't know what to compare it to other than a Green Ghost after you've run out of limes...", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "crocus", "url": "https://cocktailvirgin.blogspot.com/2008/06/crocus.html", "published": "2008-06-18T16:04:00.004-04:00", "updated": "2017-09-07T11:45:14.466-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "no9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "benedictine", "creme de violette", "gin" ], "ingredients": [ "1 1/2 oz Plymouth Gyb", "1 1/4 oz Noilly Prat Dry vermouth", "1/4 oz Kübler Absinthe", "1/4 oz Crème de Violette", "1/4 oz Benedictine" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Plymouth Gyb\n1 1/4 oz Noilly Prat Dry vermouth\n1/4 oz Kübler Absinthe\n1/4 oz Crème de Violette\n1/4 oz Benedictine\nStir with ice and strain into a cocktail glass.\nServed without garnish in a cocktail glass. A no9 Park original, apparently inspired by the\nChrysanthemum\ncocktail.\nThis drink was lovely in taste yet confusing in recipe: it's currently on the menu at no9 Park and is listed as having Aviation gin there, yet I'm pretty sure I saw Plymouth being used. And then, I read or heard somewhere that it should use Genevieve? And I swear I saw dry vermouth go in, too, although it was not listed in the menu. I suppose I could have just asked for clarification... Sigh. Regardless of my confusion on the actual recipe, it's a lovely and lightweight drink: floaty absinthe loveliness, and quick to make your head buzzy and electric.\nPostnote 5/14/12:\nTed Kilpatrick and Tyler Wang saved the day by providing the recipe.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[a facinating too-tasty flip]", "url": "https://cocktailvirgin.blogspot.com/2008/06/facinating-flip.html", "published": "2008-06-18T16:15:00.004-04:00", "updated": "2008-11-16T00:04:48.487-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John Gertsen", "source": "no9 Park", "year": null }, "categories": [ "#no. 9 park", "averna", "egg", "gin", "honey" ], "ingredients": [], "instructions": null, "body_text": "long pepper-infused gin\naverna\nhoney\negg\nShake the hell out of it, garnish with a tiny bit of ground nutmeg. A John Gertsen original.\nF&A brought me out to no9 Park -- finally, we made this happen! -- for my birthday last night, and what a lovely night it was. For my second drink A suggested to John that he make me a flip of some kind. He brought out this amazing house infusion of gin and Indonesian long peppers (which of course I had to try straight. Just a tiny sip! Potent stuff, my lips were wonderfully pepper-burned for a few minutes), and tempered it with honey. The result? Wonderfully creamy concoction, with a pepper tingle that was neutered of its pain by the sweet sticky honey. The color was a rich coffee brown, suggesting that this drink's name should have something to do with coffee despite its absence: all the better to confuse people!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[long drawn-out sex in a rocks glass]", "url": "https://cocktailvirgin.blogspot.com/2008/06/long-drawn-out-sex-in-rocks-glass.html", "published": "2008-06-18T16:22:00.006-04:00", "updated": "2008-11-16T00:04:32.118-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John Gertsen", "source": null, "year": null }, "categories": [ "#no. 9 park", "bitters (aged)", "fernet-branca", "simple syrup (vanilla)", "whiskey (Rye)" ], "ingredients": [ "2oz Thomas Handy Sazerac Rye", "3/4oz Fernet-Branca", "1/2oz vanilla simple syrup", "2 dashes Fee's whiskey barrel-aged bitters" ], "instructions": null, "body_text": "2oz Thomas Handy Sazerac Rye\n3/4oz Fernet-Branca\n1/2oz vanilla simple syrup\n2 dashes Fee's whiskey barrel-aged bitters\nBring down the lights slightly and serve in a rocks glass. Another John Gertsen original...\nI wanted a last drink before we braved the growing mobs outside (go, local sports team!). I wanted rye, I wanted Fernet, and I wanted warm and fuzzy. And I got exactly all that in the above recipe (John: you have excellent bartender-ESP!). The vanilla simple syrup added this wonderful roundness and created an awesome, full mouthfeel and it resulted in a drink of the most gorgeous mahogany color. It was definately the sort of thing one could linger over. YUMMY.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "aviation (1916 variant)", "url": "https://cocktailvirgin.blogspot.com/2008/06/aviation-1916-variant.html", "published": "2008-06-20T10:24:00.004-04:00", "updated": "2008-09-19T15:49:57.057-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "#other", "creme de violette", "gin", "lemon juice", "maraschino" ], "ingredients": [ "3 oz gin", "1 oz fresh lemon juice", "3/4 oz maraschino liqueur", "1/4 oz creme de violette" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cherry or lemon twist.", "body_text": "3 oz gin\n1 oz fresh lemon juice\n3/4 oz maraschino liqueur\n1/4 oz creme de violette\nShake with ice and strain into a cocktail glass. Garnish with a cherry or lemon twist.\nAnother Aviation variant appears in this blog\nhere\n.\nLast night, Andrea and I went to the\nForest Hills Educational Trust\n's summer solstice event. Besides guided walking and trolley tours, there was also food and drink. Some of the drink was provided by the lovely ladies of\nLUPEC\n. Both Fancy Brandy and Pinky Gonzales were on hand to mix up Aviations for the guests.\nThe description of the cocktail they had was, \"The first recipe for the Aviation to be found in print was in 1916, in\nRecipes for Mixed Drinks\nby Hugo Ensslin. This original Aviation calls for the addition of violet flower liqueur. The drink today is widely made without the violet and is sometimes referred to as Aviation No. 2. Both are nice, but we find the original to be superior and most heavenly.\"\nIt did feel rather decadent to step on to the trolley with a cocktail in hand as well as take the walking tour with yet another Aviation in tow. The freedom of walking around in the outdoors or in what seems like a public space with certain beverages is such a rarity, and having a cocktail named after freedom from restraint of the ground was an interesting parallel.\nThe LUPEC rationale for this cocktail was based on one of the people buried in the cemetery. We were re-introduced to his grave marker during the walking tour and our tour guide gave a bit of the history. The flier that the ladies provided gave their reasons for being fascinated in the person and the site, \"We've selected the Aviation for our vintage cocktail tonight in memory of Edward (Teddy) Thaw, Jr., a dashing aviator who is memorialized at Forest Hills with a splendid Art Deco-style portrait by sculptor Jerome Brush. Thaw is depicted with a silk scarf around his neck, holding his helmet and gogles. The winged Archangel Michael stands at his side.\" Their description also includes\nthe scandal\nrevolving around Teddy's uncle who killed his wife's (ex- ?)lover; the lover a famous architect and she a famous showgirl of the day.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "avery's arrack-ari", "url": "https://cocktailvirgin.blogspot.com/2008/06/averys-arrack-ari.html", "published": "2008-06-21T09:54:00.004-04:00", "updated": "2012-05-10T17:37:56.060-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "the Avery's of Bittermens Bitters", "source": "Green Street", "year": null }, "categories": [ "#green street", "batavia arrack", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "1/2 oz lime juice", "1/2 oz simple syrup" ], "instructions": "Shaken with ice and strained into a cocktail coupe rinsed with scotch and garnished with a lime wedge.", "body_text": "1 1/2 oz Batavia Arrack\n1/2 oz lime juice\n1/2 oz simple syrup\nTalisker 10 year rinse\nShaken with ice and strained into a cocktail coupe rinsed with scotch and garnished with a lime wedge.\nLast night, Andrea and I went to Green Street after getting Tibetan Food at Rangzen. My first cocktail of the night was a return to the arrack cocktail I had last time (yet only blogged about the\nLion's Tail\n). This new cocktail on Green Street's recently redone small cocktail menu was created by the Avery's of Bittermens Bitters. And surprisingly, they skipped the use of their bitters in this drink.\nThe smokiness and spiciness of the Batavia arrack were complimented rather well by the Talisker 10 year old rinse. Last time the rinse was a bit more prevalent in the taste, and this time was sorely missed. The lime juice and simple syrup do serve to smooth over the rough edges a bit and add some sweetness to an otherwise super dry cocktail.\nObviously I rather enjoyed this one if I had it the last two visits at Green Street. It is good to see arrack making a comeback in the cocktail world.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "green ghost", "url": "https://cocktailvirgin.blogspot.com/2008/06/green-ghost.html", "published": "2008-06-21T10:14:00.004-04:00", "updated": "2008-09-19T15:40:50.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "J. B. Hurrell", "source": "CocktailDB.com", "year": null }, "categories": [ "#green street", "chartreuse (green)", "gin", "lime juice" ], "ingredients": [ "2 oz gin", "1/2 oz green Chartreuse", "1/2 oz lime juice" ], "instructions": "Shake with ice and pour into a cocktail glass (or at Green Street, a champagne coupe). Recipe from CocktailDB.com and I assume Green Street does not vary greatly from this recipe.", "body_text": "2 oz gin\n1/2 oz green Chartreuse\n1/2 oz lime juice\nShake with ice and pour into a cocktail glass (or at Green Street, a champagne coupe). Recipe from CocktailDB.com and I assume Green Street does not vary greatly from this recipe.\nFor my second and last drink last night, I followed up the Avery's Arrack-ari with a lime drink of similar complexity, an old favorite called the Green Ghost. For some reason, Andrea does not care for the combination of gin with either Chartreuse (despite the fact that she loves both ingredients separately), so often I will choose these cocktails when I am out and not mixing for two at home. Andy was more than happy to make it for me, although his super-excitement shows through when Andrea asks for a suggestion on a glass of bourbon like she did last night.\nWhile googling for a drink history of this cocktail, the\nfirst entry\nwas by Lauren Clark of DrinkBoston.com, which is interesting in that she walked into Green Street after attending the craft beer fest and sat down next to us to chat as I ordered and drank my Green Ghost. The history of the cocktail is pretty slim save for CocktailDB citing \"J. B. Hurrell\" as the creator.", "images": [], "thumbnail_url": null, "comment_count": 5 }, { "title": ":: how it all began ::", "url": "https://cocktailvirgin.blogspot.com/2008/07/how-it-all-began.html", "published": "2008-07-01T10:11:00.002-04:00", "updated": "2019-07-14T20:32:32.686-04:00", "author": "andrea", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "When F and I had a neighbor over for drinks recently, we were asked what initially piqued our interest in craft cocktails. I gave the answer that we needed something to do in the evening on our flowerbox-filled balcony. The more I thought about it, the more I regretted my flip response. Fred certainly deserves a bit more credit. The initial plan (back in 2006) was to have a single (! ha ha!) cocktail on Sunday nights. We began the first few Sundays with vodka-based drinks, since we still had a giant bottle of Ketel One left over from our NYE 2004 party.\nThen, at week nine, our lives were transformed. It was a very warm evening in mid-August. I believe I requested a gin drink. Fred had up until that point avoided gin, whereas it was my base alcohol of choice. Fred reluctantly searched the web for gin cocktails, and stumbled upon a site called vintagecocktails.com. The featured cocktail was the Pegu, and after the first sip, Fred was hooked. It tasted faintly like grapefruit to me, and was perfectly refreshing. Since then, Fred hasn't wavered in his devotion to gin, though I've discovered a few gin-based drinks that I simply can't stomach (including anything made with Citadelle).\nWe've added substantially to the NYE leftovers, even going to far as to scour dusty shelves in liquor stores in Indiana for unusual spirits (and a precious bottle of Peychaud's). I scored a 1980's-vintage bottle of Cordial Campari - it's a shame I detest anything raspberry-flavored. I even begged my boss to bring me back a bottle of kummel from Germany. Searching out ever-more-obscure alcohols has become just a little bit of an obsession for me (my current object of lust being: RinQuinQuin).\nI guess I could have healthier hobbies. My teetotaling mother would hardly have approved. But this one has encouraged me to meet a good number of fascinating people (and given how pathologically shy I am, that's pretty amazing). I'll drink to that.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "sloe gin fizz", "url": "https://cocktailvirgin.blogspot.com/2008/07/slow-gin-fizz.html", "published": "2008-07-10T13:50:00.007-04:00", "updated": "2008-11-16T00:03:50.616-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": null, "categories": [ "#green street", "lemon juice", "simple syrup", "sloe gin", "soda" ], "ingredients": [ "1 1/2oz Plymouth sloe gin", "1oz lemon juice", "1 tsp simple syrup" ], "instructions": "Shake with ice, serve on rocks and top off with soda.", "body_text": "1 1/2oz Plymouth sloe gin\n1oz lemon juice\n1 tsp simple syrup\nShake with ice, serve on rocks and top off with soda.\nThe scene: sitting at Green Street with A. Suddenly in mid-conversation her eyes widened and she exclaimed \"oh my god!\". A bottle of Plymouth's sloe gin was sitting behind the bar. I hadn't decided upon a drink yet but faced with this discovery, I\nhad\nto order a Sloe Gin Fizz. I'd never had \"sloe gin\" as available in the US -- nor ever the real stuff -- before last night. And my, it is yummy: plummy, mouth-watering, and a gorgeous color. You wouldn't think of this as a drink I'd like what with the citrus, but it didn't bother me and was yummy and refreshing overall... great drink for such a humid evening.\nYou know what would be awesome? Sloe gin sorbet. Damn, now I need an ice-cream maker...", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "summer of sureau", "url": "https://cocktailvirgin.blogspot.com/2008/07/summer-of-sureau.html", "published": "2008-07-10T13:58:00.007-04:00", "updated": "2008-11-16T00:03:39.338-05:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "drinkboston.com", "year": null }, "categories": [ "#green street", "batavia arrack", "bitters (other)", "lemon juice", "pineapple syrup", "st. germain" ], "ingredients": [ "1 1/2oz St. Germain elderflower liqueur", "1/2oz Batavia Arrack", "1/2oz lemon juice", "1/4oz pineapple syrup", "3 dashes Bittermans Boston Summer Bittahs" ], "instructions": "Shake over ice and strain into a cocktail glass. *Pineapple syrup: pass fresh pineapple juice through a fine strainer lined with a cone filter (a coffee filter would work, too). Then take the pineapple water and make a syrup that's two parts pineapple water, one part sugar. Recipe: Misty Kalkofen via", "body_text": "1 1/2oz St. Germain elderflower liqueur\n1/2oz Batavia Arrack\n1/2oz lemon juice\n1/4oz pineapple syrup\n3 dashes Bittermans Boston Summer Bittahs\nShake over ice and strain into a cocktail glass. *Pineapple syrup: pass fresh pineapple juice through a fine strainer lined with a cone filter (a coffee filter would work, too). Then take the pineapple water and make a syrup that's two parts pineapple water, one part sugar. Recipe: Misty Kalkofen via\ndrinkboston.com\n.\nA. wanted to visit Green Street to try this drink, as Misty had received very high marks with it at a recent St. Germain mixology competition in NYC (and Ben from no9 took the top prize, Boston represent!). I stole a sip and wow, I had to have my very own. This drink is incredibly delicious and well-balanced and light: I know it doesn't resemble my usual rye penchant in the slightest but it is just plain delicious and any serious cocktail-type (or hell, anyone really) would take away some pleasure from the experience of imbibing this drink. I won't even bother trying to describe my impression of the flavor; just go try one!", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "pisco punch", "url": "https://cocktailvirgin.blogspot.com/2008/07/pisco-punch.html", "published": "2008-07-11T11:45:00.003-04:00", "updated": "2017-08-23T14:16:50.377-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Audrey Saunders", "source": null, "year": null }, "categories": [ "bitters (other)", "lemon juice", "pineapple juice", "pisco", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "Here is the recipe of the Pisco Punch I made for Tim & Jess's Fourth of July cookout last week. They requested a punch and I chose the Pisco despite the Patriot Punch being the most appropriate namewise. The recipe is a hybrid of a few classic recipes and one by Audrey Saunders. I went with pitcher format since I did not want to lug our punch bowl up and the thought of an open bowl outdoors did not seem too appealing to me. I brought enough to make two batches, and both were gone around the time Q showed up to make his drink concoction... Tim and Jess found ~5 oz plastic glasses which were perfect for the punch since it was 20% alcohol (it would otherwise be served in 3-4 oz punch cups).\n• 25.6 oz Pisco (1 x 750 mL bottle)\n• 8 oz Fresh Lemon Juice\n• 8 oz Pineapple Juice\n• 4 oz Simple Syrup (1:1 Sugar:Water)\n• 4 oz Water\n• 2 oz Homemade Citrus Bitters(*)\nPre-chill the ingredients(**). Mix in a pitcher or bowl. Serve.\n(*) Homemade Citrus Bitters:\n• 1 1/2 tsp Grated Lime Peel\n• 1 1/2 tsp Grated Grapefruit Peel\n• 1 1/2 tsp Grated Lemon Peel\n• 2 1/4 oz Pisco/Vodka/Gin\nPrepare in advance and strain. I used Bombay Gin and let it extract for a week at room temperature. The recipe I acquired the rind aspect from only used white grapefruit and lime rind, but I figured that the lemon rind which was otherwise going into the compost heap and would probably do well in the mix. Also, my grapefruit was pink (if that even matters rind-wise, I'm not sure).\n(**) The Pisco was chilled in the freezer overnight and the rest of the ingredients in the fridge. An insulated bag kept everything cool on the hour ride and walk to their place. I was trying to avoid the use of ice which would dilute the punch and change the flavor over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq10msARK6pIdzYhw4iCBdSLQ42RwelfYfpM5pBVy3MvfDyWlEqu_2oZrFKIF93YAg4KGs5Tu3oiIkOvkMVpca2uE8x1FwpDOfEd_2_DxslIyej0YaTrteJsYC0Q0nB7hnXCxeColYJi0/s320/piscopunch080704.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq10msARK6pIdzYhw4iCBdSLQ42RwelfYfpM5pBVy3MvfDyWlEqu_2oZrFKIF93YAg4KGs5Tu3oiIkOvkMVpca2uE8x1FwpDOfEd_2_DxslIyej0YaTrteJsYC0Q0nB7hnXCxeColYJi0/s800/piscopunch080704.jpg", "comment_count": 0 }, { "title": "el presidente", "url": "https://cocktailvirgin.blogspot.com/2008/07/el-presidente.html", "published": "2008-07-15T10:19:00.003-04:00", "updated": "2008-09-19T15:40:06.697-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Cocktail Chronicles", "year": null }, "categories": [ "#eastern standard", "creole shrub", "grenadine", "rum", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz light rum", "3/4 oz Creole Shrub (orange curacao)", "3/4 oz dry vermouth", "1 dash grenadine" ], "instructions": "Stir with ice and strain into a cocktail glass. Squeeze lemon oil, coat rim, and drop in peel. The recipe above is from", "body_text": "1 1/2 oz light rum\n3/4 oz Creole Shrub (orange curacao)\n3/4 oz dry vermouth\n1 dash grenadine\nStir with ice and strain into a cocktail glass. Squeeze lemon oil, coat rim, and drop in peel. The recipe above is from\nThe Cocktail Chronicles\nwebsite (with the Creole Shrub swapped in) and not necessarily how Eastern Standard makes the drink.\nLast night, Andrea wanted to go to Eastern Standard after I DJ'd up the street at\nCeremony\n. I started the night with a Flying Dutchman (a Batavia Arrack-based cocktail) and ended with an Ameri-beer (Amer Picon-Czech beer combination). For my middle drink, I requested something to be made with Creole Shrub. Tommy recommended El Presidente which will be Eastern Standard's drink of the month for August. Their menu states that it will be made with \"orange curacao\" but he used the requested Creole Shrub instead.\nThe drink itself is rather smooth, and it had the right degree of dryness for me. Moreover, it was interesting to have a rum drink at a bar that did not have fruit juice in it (save for the pomegranate juice in the dash of grenadine). There are plenty of rum drinks that I have made at home sans fruit juice (I do appreciate fresh juice in my cocktails, but not all the time), but a common trend is to treat rum very differently from the other liquors.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "cocktail à la louisiane (variation)", "url": "https://cocktailvirgin.blogspot.com/2008/07/cocktail-la-louisiane-variation.html", "published": "2008-07-16T16:11:00.004-04:00", "updated": "2008-11-16T01:42:21.611-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "absinthe", "benedictine", "bitters (Peychaud's)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "4 parts rye", "1 part Benedictine", "1 part sweet vermouth" ], "instructions": "Stir with ice and strain into a cocktail glass rinsed with absinthe.", "body_text": "4 parts rye\n1 part Benedictine\n1 part sweet vermouth\nPeychaud's bitters\nabsinthe rinse\nStir with ice and strain into a cocktail glass rinsed with absinthe.\nWe went to Deep Ellum (Allston, MA) last night after eating at Grasshopper around the corner. Max Toste greeted us as soon as we sat down at the bar (which luckily for us is less filled now that the outdoor seating area has opened for the season) and proceeded to act as our personal cocktail tour guide. While Andrea went on a rum cocktail tour, I went with a New Orleans theme probably after reading and hearing about Tales of the Cocktail so much as of late.\nI started my drinks with his variation on the brandy Sazerac (off his cocktail menu) which later launched into a discussion of the merits of sugar cubes to add texture to a drink (thickness and mouth-feel) while simple syrup adds more plain sweetness. It is definitely a theory I need to experiment in a side-by-side mixology session akin to how John Gertsen from No.9 demonstrated the taste differences between a shaken and a stirred martini.\nThe next two drinks were off his menu; despite Deep Ellum being know for the beer selection, they do have a rather decent cocktail menu and when Max is at the stick, a wealth of cocktail history and recipe wisdom as well. My second drink was a Cocktail à la Louisiane variation. The one I am used to and make at home, I first had at Green Street and that follows the recipe in the\nFamous New Orleans Drinks and How to Mix 'Em\nbook. That recipe can be found in Chuck Taggart's blog\nhere\n. This variation was somewhere between the traditional and either a Sazerac or a Manhattan although Max compared it more to a Manhattan variation.\nA very tasty drink and a lot lighter than the original recipe. Did not catch what ingredients he used other than Old Overholdt and I have no clue whether he spiked in some of his own house-made bitters to the mix.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "hesitation cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/07/hesitation-cocktail.html", "published": "2008-07-16T16:30:00.004-04:00", "updated": "2008-11-16T01:43:07.043-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Savoy cocktail book", "year": null }, "categories": [ "#deep ellum", "batavia arrack", "lemon juice", "simple syrup", "swedish punsch", "whiskey (Rye)" ], "ingredients": [ "1 part Swedish Punsch", "1 part rye" ], "instructions": null, "body_text": "1 part Swedish Punsch\n1 part rye\nSwedish Punsch\n3 parts 1:1 simple syrup\n2 parts Batavia Arrack\n1 part lemon juice\nnutmeg (1/4 tsp grated to 500mL)\ncardamom (8 pods to 500mL)\nMy last drink at Deep Ellum came by way of Max Toste's suggestion for a Hesitation Cocktail. Previously, he had made me a Waldorf Cocktail that had gin and Swedish Punsch (and possibly other ingredients) which was rather good, so a rye version sounded appealing. I had heard of the cocktail from the\nSavoy\ncocktail book, but had never made it since we have not yet gotten around to making our own Punsch (despite buying a bottle to use for that specific purpose). Again, Max's version strays from the Savoy which has less whiskey in it.\nI provided Max's alteration of the Swedish Punsch recipe from the one on the Batavia Arrack bottle. Despite the drink being 1/4 volume of 1:1 simple syrup, the drink was not overly sweet and was rather well balanced. The extra rye in the drink probably assisted in this balance given my tastes.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "blinker cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/07/blinker-cocktail.html", "published": "2008-07-18T13:17:00.005-04:00", "updated": "2009-12-14T10:25:10.205-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Dylan Black", "source": "Green Street", "year": null }, "categories": [ "#green street", "grapefruit juice", "raspberry syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz rye", "1 oz grapefruit juice", "1-2 tsp raspberry syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Recipe from the", "body_text": "2 oz rye\n1 oz grapefruit juice\n1-2 tsp raspberry syrup\nShake with ice and strain into a cocktail glass. Recipe from the\nCocktail Chronicles\nblog by way of Ted Haigh. See postnote below for Green Street's recipe.\nAndrea and I went to the Lantern Festival last night at Forest Hills. Andrea had brought a bunch of food for a picnic dinner including mixed berries. After the festival, we ended up at Green Street, and to continue with the berry theme, I chose the Blinker which was finely crafted by Dylan Black. The raspberry syrup counterbalanced the grapefruit's bite and bitterness rather well, although perhaps marginally too sweet for my tastes. I wonder if freshly muddled raspberries with (or even without) a dash of simple syrup would be a good substitute to make a less sweet version of this drink at home.\nMy only notes for the ingredients of the drink are that Dylan used Old Overholdt rye for the drink, which is what some people recommend for this drink over a spicier rye (see comment section of the blog link above). And that the grapefruit juice appeared to have been pink instead of the more bitter yellow.\nPostnote: Greem Street's recipe is 2 oz Old Overholt Rye, 1/2 oz Grapefruit Juice, 1/2 oz Fresh Raspberry Syrup.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "slojack", "url": "https://cocktailvirgin.blogspot.com/2008/07/slojack.html", "published": "2008-07-25T15:25:00.004-04:00", "updated": "2008-09-19T15:39:00.761-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "applejack", "grenadine", "lemon juice", "sloe gin" ], "ingredients": [], "instructions": null, "body_text": "sloe gin\napplejack\nlemon juice\ngrenadine\nLast night I went to No. 9 Park and picked their new cocktail menu offering which featured the new Plymouth Sloe Gin for Matt to make for me. I did not catch the proportions but the end product was rather well balanced with the lemon juice neutralizing the sweetness in the sloe gin and grenadine. Not sure what the applejack was there for since it lacked any noticeable apple flavor (perhaps Calvados which has 3 times the apple product in it would have altered this). It seemed to be a fusion of a sloe gin fizz with a Savoy Tango cocktail (equal parts sloe gin and applejack).\nOverall, I like the sloe gin although it is a bit too sweet for me. It was worth the wait and I am glad the Plymouth started exporting it to the states (and I hope my email to Plymouth a year ago added to the pressure for them to do so).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "leeuwenhoek", "url": "https://cocktailvirgin.blogspot.com/2008/07/leeuwenhoek.html", "published": "2008-07-30T10:59:00.003-04:00", "updated": "2012-05-11T12:20:39.682-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Hendrick's Beantown Bartender Battle", "year": null }, "categories": [ "*original", "amer picon", "gin", "kümmel", "lillet" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "1/2 Lillet Blanc", "1/2 oz Kümmel", "1/4 oz Amer Picon" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist the lemon peel over the drink to release the oils and then add to glass.", "body_text": "1 1/2 oz Hendrick's Gin\n1/2 Lillet Blanc\n1/2 oz Kümmel\n1/4 oz Amer Picon\nLemon Twist\nStir with ice and strain into a cocktail glass. Twist the lemon peel over the drink to release the oils and then add to glass.\nThis was my submission for the\nHendrick's Beantown Bartender Battle\n. The description was, \"Finally, a contest for those yearning to combine their mixology and rhyming skills. The Hendrick’s Beantown Bartender Battle is putting out the call to all Boston-area mixologists — from those who pour booze for a living to those who have never mixed a drink outside their kitchen — for original recipes using Hendrick’s gin. Recipes can use up to six ingredients, but Hendrick’s must serve as the base. The cocktail also must highlight one of the 13 botanicals used in the gin: cucumber, rose petal, elderflower, chamomile, juniper berry, caraway seed, coriander, cubeb berry, orris root, lemon peel, orange peel, meadowsweat, and angelica. (Anyone who highlights cubeb berry should get extra credit.)\".\nThe botanical I was highlighting was caraway seed via the liqueur Kümmel. I wrote, \"Given that Kümmel originated in the Netherlands, I named the cocktail after a famous Dutch scientist who invented the microscope -- after a few hours straight of using one of those, my mind definitely needs a drink...\". I exaggerated slightly on the inventing the microscope part and the Kümmel I used wasn't Dutch (we got ours through Andrea's boss via Germany), but it did unite my interests in booze and science.\nAlas, I never heard back so I believe that my recipe was not chosen (which does save me from having to write a lymerick about my drink), so I posted it here for others to try.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "rum copenhagen", "url": "https://cocktailvirgin.blogspot.com/2008/08/rum-copenhagen.html", "published": "2008-08-01T09:38:00.004-04:00", "updated": "2017-08-31T12:19:18.982-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": null, "attribution": { "creator": "Ben and Matt", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "apricot liqueur", "bitters (Gammeldansk)", "rum" ], "ingredients": [ "2 oz rum", "2 oz apricot liqueur", "3/4 oz Gammeldansk", "2 dashes orange blossom water" ], "instructions": "topped off with orange peel oils (no garnish) Stirred with ice and strained into a cocktail glass. Add orange peel oil to top of cocktail.", "body_text": "2 oz rum\n2 oz apricot liqueur\n3/4 oz Gammeldansk\n2 dashes orange blossom water\ntopped off with orange peel oils (no garnish)\nStirred with ice and strained into a cocktail glass. Add orange peel oil to top of cocktail.\nLast night after my birthday dinner at Ten Tables, Andrea took me to No. 9 Park. My second cocktail of the night was a variant of their\nCopenhagen\nwhich Ben and Matt were working out that night. They used a Venezuelan rum that really worked well with all of the flavors and was not overly sweet. The rum set a very different tone to the drink than Fighting Cock bourbon does, but it was complex enough to do the job. The apricot liqueur was the same Rothman and Winter one that is in their normal Copenhagen; however, it did not taste like there was too much apricot like the bourbon version (*). Ben's touch to Matt's variant was the orange blossom water and orange oil which added a very pleasant nose feel to the drink.\n(*) The original Copenhagen, for my taste buds, could have the apricot halved and the Gameldansk doubled to a 2 oz bourbon 1 oz apricot 1 1/2 oz Gameldansk ratio. The concept seemed to intrigue Ben last night.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "pegu club", "url": "https://cocktailvirgin.blogspot.com/2008/08/pegu-club.html", "published": "2008-08-01T09:53:00.004-04:00", "updated": "2017-08-31T12:19:14.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#no. 9 park", "bitters (Angostura)", "gin", "lime juice" ], "ingredients": [ "2 oz gin", "1 oz orange liqueur", "1/2 oz lime juice", "2 dashes Angostura" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz gin\n1 oz orange liqueur\n1/2 oz lime juice\n2 dashes Angostura\nShake with ice and strain into a cocktail glass.\nMatt made me this as my first drink last night at No. 9 Park. He used Plymouth gin and Ben's housemade orange liqueur (80 oranges' peels mixed with grain neutral spirits). The fact that their orange liqueur was unsweetened (or not sweetened much) made this drink delightfully dry. Some versions of the drink use these proportions except use Cointreau or curacao which makes the drink taste wrong for me. Also, some recipes use orange bitters instead of or in addition to the Angostura; combined is fine but alone the orange bitters lack the strength to steer the drink the proper direction.\nYes, I am pretty particular about the Pegu since it was the first gin cocktail that won me over to the spirit. The ratio I use at home is 1 1/2 oz gin (often Bombay), 1/2 oz Cointreau, 1/2 oz lime juice, and a dash of Angostura; shake until painfully cold. With this ratio, the citrus and the bitters mix to make the cocktail taste like grapefruit juice.\nThe rich history of the drink I found when researching this drink back in 2006 was\nthis\none, and I just found a decent\narticle\nin the Wall Street Journal on it (with yet a different recipe).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "déjà vu in dehli", "url": "https://cocktailvirgin.blogspot.com/2008/08/dj-vu-in-dehli.html", "published": "2008-08-02T12:42:00.005-04:00", "updated": "2017-08-31T12:18:26.430-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (other)", "lime juice", "rum", "st. germain" ], "ingredients": [ "2 oz Old Monk XXX Rum", "1/2 oz St. Germain", "1/2 oz Lime Juice", "2 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.", "body_text": "2 oz Old Monk XXX Rum\n1/2 oz St. Germain\n1/2 oz Lime Juice\n2 dash Bittermens Tiki Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge.\nLast night was my 4th night of cocktails (Tuesday was having friends over, Wednesday was a friend's birthday at the B-side, Thursday was my birthday that ended up at No. 9) where we were celebrating the impending nuptials of some friends at Green Street. Tiredness from the long week of work made me seek out this pleasant sounding cocktail on Green Street's menu which I had not tried before. I am generally not a big fan of the tiki genre but I gave this one a go.\nThe Old Munk rum is a dark rum infused with vanilla that we own at home after wanting to make a Maharaja's Revenge (2 oz Old Munk, 1 oz apricot brandy, 3/4 oz fresh lime juice, lime wheel garnish) from LUPEC's delightful\nLittle Black Book of Cocktails\nvia Brother Cleve. I am not sure if the Déjà Vu uses the same proportions as that but in essence, it is the same drink after swapping St. Germain for Rothman and Winter Apricot Liqueur.\nOne difference of course is that the Déjà Vu uses Bittermens Bitters! Instead of trying to describe them, I will just copy and paste from the BB's website:\n‘Elemakule Tiki Cocktail Bitters\n- Winter 2008\nBrian Miller - One of the fantastic bartenders Death and Company and tiki enthusiast asked if we ever considered making a Falernum - a classic west indian spiced cordial. Though we’re not doing cordials, we did wonder if it’s possible to actually create a bitter designed with tiki cocktails in mind. It’s a departure from our normal bitters in many ways: the recipe has been simplified in order to make it easy to make at a bar with limited facilities, we’ve developed a new set of bittering agents that play much better tiki drinks and we’ve included a little fresh fruit into the mix.\nPrimary Flavors\n: Allspice, Star Anise, Cardamom and Citrus\nWhile my cocktail could have used an extra dash or two of these bitters, they did add a great component to the drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "boker's bitters", "url": "https://cocktailvirgin.blogspot.com/2008/08/bokers-bitters.html", "published": "2008-08-05T10:08:00.003-04:00", "updated": "2017-08-31T12:18:18.565-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*bitters recipe", "bitters (aromatic)", "dubonnet", "gin", "vermouth (dry)" ], "ingredients": [], "instructions": null, "body_text": "I recently became interested in making my own cocktail bitters in part to revive some old recipes I had been finding and in part to try my hand at creating some new ones. To do the latter, I wanted to try some of the former first.\nBesides a few recipes in\nImbibe\n, there were three good online resources that I found. Jamie Boudreau's\nHow to Make Bitters\npost was the first I found and it gave the general breakdown of the bittering agent, the flavor, and the solvent besides giving a few recipes. The Art of Drink's\nbitters recipes collection\nwas the next one that I discovered. I used the wide variety of bitters to plan out my botanicals order. And the last was a recent article I found in the\nDrinkDogma\nblog although I had already started my bitters project by the time I discovered this resource.\nI started with Boker's Bitters which was in Boudreau's, Art of Drink, and\nImbibe\n. The recipe in\nImbibe\ngave a tip on halving the water added at the end to convert these old stomach bitters (meant to be drunk straight) to cocktail bitters (meant to be added dash-wise). I had ordered a bunch of herbs from the Hippies (read a\nlivejournal\npost I wrote about it) to make this recipe and others, and a digital scale from eBay.\nHere's my scaled down version of the recipe:\nBoker's Bitters\n• 5.6 grams Quassia\n• 5.6 grams Calamus Root\n• 5.6 grams Catechu (Betel Nut)\n• 3.8 grams Cardamom Pods\n• 7.5 grams Dried Orange Peel\nAdd 8 oz Bacardi 151. Stir daily. Let infuse for 10-14 days. Filter through a coffee filter. Rinse the botanicals twice with 8 oz of water and filter. Total volume is 24 oz. Bottle.\nAfter the 12 days of soaking and two water rinses, these herbs looked rather pale like soggy wood chips instead of this bounty of color.\nAfter bottling it, it was time to try it in a cocktail.\nCocktailDB\nhad 5 recipes using Boker's. This is the one that Andrea and I made last night:\nSubmarine Cocktail\n• 1 1/2 oz Gin\n• 1/2 oz Red Dubonnet\n• 1/2 oz Dry Vermouth\n• 1 dash Boker's Bitters\nStir in a mixing glass with ice and strain into a cocktail glass.\nThe bitters did not disappoint. A very aromatic and flavorful one that has some similarities to Fee's Whiskey Barrel Aged Bitters. It worked rather well in a Manhattan when I was monitoring the bitters progress after 4-5 days, and took the drink to a new level as compared to Angostura.\nThe finished product. I used 100 mL European-style dropper bottles bought from a company John Gertsen recommended called\nSpecialtyBottle.com\n. The total yield was 6 bottles (the bottles easily hold over 100 mL).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjRXuyIkoLFUrYFBhsYdDYQilbGCTxgdQSyndCiFYh9rwIL4fH5YyjizG2i3Bg4UjBXeDpmFLj-9FtaL8ZNlfPS5dwqgfnqgJ2IEUhYH_WxkG2f6fKHtIzMs9572gIzLOGNhKZ5QHk6bR/s320/bokers1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGj15FYMz0xfNu4kQL0e_8V6854eLYERnfLVnlpXdrEG8MhpqF-Coxr31NSMOoDkp21Gq8OxJbFIvdFkT_ye8Qvlu8wXMd9ycjm0Cmg3W_r-Fvg5F9FP3K6Qs3aakKG9qcTEzLoMgDNqIz/s320/bokers3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU3T64ALVZAOaiuXOhsfPWAfT2dVBdlwxahcPx8N0KcIkfL2440YFBrVz0WyiPBtnTvz6lvLgwjyTcai_Ypnw9B28OQ8D-aRxmT6keatNJ80xQ8hUvpfwjuvp48yhzjXXDc35d-tG8Iw5/s320/bokers4.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjRXuyIkoLFUrYFBhsYdDYQilbGCTxgdQSyndCiFYh9rwIL4fH5YyjizG2i3Bg4UjBXeDpmFLj-9FtaL8ZNlfPS5dwqgfnqgJ2IEUhYH_WxkG2f6fKHtIzMs9572gIzLOGNhKZ5QHk6bR/s800/bokers1.jpg", "comment_count": 10 }, { "title": "boutonnière", "url": "https://cocktailvirgin.blogspot.com/2008/08/boutonnire.html", "published": "2008-08-06T12:24:00.005-04:00", "updated": "2017-08-31T12:16:18.485-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "applejack", "bitters (orange)", "bitters (Peychaud's)", "st. germain", "vermouth (dry)" ], "ingredients": [ "2 oz applejack", "1 oz dry vermouth", "1/2 oz St. Germain", "1 dash Peychaud's bitters", "1 dash orange bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange peel.", "body_text": "2 oz applejack\n1 oz dry vermouth\n1/2 oz St. Germain\n1 dash Peychaud's bitters\n1 dash orange bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange peel.\nLast night after going to the\nHendrick's Beantown Bartender Battle\nat Green Street, we stopped by Rendezvous to sample the cocktail wizardry of\nScott Holliday\nat his new bar (Scott recently returned to Boston after a sojourn up north). The cocktail I went with, the Boutonnière, was a more complex version of the delightful Marconi Wireless(*) but without the richness of the sweet vermouth. CocktailDB tells me that Klondike Cocktail would be the closest cocktail (equal parts applejack, dry vermouth, orange bitters), and add in some elderflower liqueur and Peychaud's bitters. The addition of the extra flavors in the bitters and St. Germain definitely transformed the drink into something rather intriguing.\nAlso rather noteworthy was the glass of housemade ginger beer afterwards.\n(*) So delightful, our newest cat is named Marconi after the cocktail.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "family jewels", "url": "https://cocktailvirgin.blogspot.com/2008/08/family-jewels.html", "published": "2008-08-07T17:57:00.006-04:00", "updated": "2017-08-31T12:16:14.743-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (orange)", "chartreuse (green)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 part rye", "1 part green chartreuse", "1 part sweet vermouth", "1 dash orange bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 part rye\n1 part green chartreuse\n1 part sweet vermouth\n1 dash orange bitters\nStir with ice and strain into a cocktail glass.\nAs already mentioned in this\nblog\n, Fred and I decided to hit Rendezvous the other evening. This was my second drink there.\nThis cocktail is a variation of the classic\nBijou\ncocktail, much beloved by classic cocktail gurus everywhere. Alas, the Bijou is not beloved by me[1]. But\nthis\ndrink, this I\nlike\n, which shouldn't surprise me. Rye and chartreuse work well for me in general, as the flavor of the rye suppresses the pine and elevates the anise (and angelica? something subtly bitter-green) notes in the chartreuse.\nThe notes I had in my iPhone for this drink: Family Jewel, Bijou variant, 1:1:1 proportions, Old Overholt, Green C, Dry noilly peat (sic) [2].\nThese notes, they lie. The vermouth used was in fact sweet vermouth (Cinzano), and whether my omission was intentional or not, the \"s\" on the end of the cocktail's name really should be there, as Scott (as the drink's\nauteur\n) pointed out to me in a subsequent email.\nI had made a request for some sort of rye or bourbon drink, following up my delicious George Washington Smash. \"Green Chartreuse?\" Why, yes, lovely, just as long as it doesn't also have gin. \"I've got just the thing.\"\nThe\ndizzy cocktail glass\nhe proudly placed before me was filled[3] with a fragrant concoction with a slightly heavy texture. In stark contrast to the fruit and foliage that adorned my last drink[4], it was completely bare. My initial impression was that it was certainly less sweet than the smash. A larger sample tasted pleasantly bitter, with toasted almond stitching together all the other flavors. In far too short a time (though in fact it must have been the better part of an hour), my glass was empty. I was tempted to order another made with a different rye, but it was regrettably past closing time.\nI'm already looking forward to going back.\npost-script\n: I made this again at home using Wild Turkey rye and, quite frankly, the spicier rye ruined it. Scott's intuition is far better than mine (no surprise).\npost-post script\n: Actually, it was\nI\nwho ruined it. This is definitely a cocktail that benefits from the addition of the melt water from the ice. I didn't let the shaker sit for quite long enough before decanting the first time I made it. I corrected this on a subsequent preparation, and the green chartreuse definitely rose to the Turkey's challenge.\n[1]\nThe juniper bite of gin tends to pull out the pine-y flavor in chartreuse, and it tastes like I'm drinking Lestoil.\n[2]\nYes, I'm sure I typed prat, but the iPhone's damned auto-correct feature struck again.\n[3]\nWhen I say\nfilled\n, I'm not joking. When we got home, I had Fred measure out how much the glass holds - approximately 7 1/2 oz. My cocktail could very well have been 6 oz. of booze along with an ounce of melted ice. I obviously did not drive home after consuming it.\n[4]\nI am, in general, anti-garnish (and don't get me started on the hatred that burns inside me for the flamed orange peel). However, a smash by definition requires fruit and/or greenery, so I approve in this case. Indeed, I devoured every last bit of cherry/mint/lemon in the drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "the winter hill", "url": "https://cocktailvirgin.blogspot.com/2008/08/winter-hill.html", "published": "2008-08-10T16:02:00.012-04:00", "updated": "2024-09-09T09:35:23.366-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*original", "bitters (Angostura)", "bitters (orange)", "simple syrup", "vermouth (dry)", "vodka" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month’s\nMixology Monday\n(MxMo XXX) is “local flavor” as chosen by the\nSave the Drinkers\nblog. The options were to either “gather ingredients that are representative of the culture/geography/tackiness of your respective cities and make a drink with a truly place-based style” or “dig up an old drink that came from your city and revive it! If you can find the original bar, that would be even more interesting.” Since the Boston recipes I was easily able to dig up, such as the Ward 8, were pretty well known and somewhat ubiquitous around here, I decided to go with the first option. My town of Somerville, Massachusetts’ Chase distillery and the neighboring town of Medford’s Lawrence distillery produced some of the country’s finest rums and other liquors up until the Volstead Act and the Eighteenth Amendment closed off these distilleries. I then got the idea of using some of the contemporary local product, namely one of the three vodkas that are made in Somerville – Cossack, Rubinoff, and Ruble. These vodkas are rather scary in that they come in plastic bottles, are often associated with skid rowers, high schoolers, and poor college kids, and have a chemical solvent sort of harshness to them. They are not distilled in my town but “produced and bottled” here. I believe train tanker cars of food-grade grain ethanol (probably from the corn belt) arrive at the “distillery,” the ethanol is diluted onsite to 80 proof, and the product is packaged for distribution. The evil nature of this product excited me in that this vodka probably shared a lot quality-wise with the bathtub hootch that would have been prevalent during Prohibition.\nThe first liquor store I went to did not have any of the three local brands but tried to sell me a similar New Hampshire brand. I explained that it had to be from Somerville as it was a “gift.” The clerk asked me if it was meant as a joke, and then sent me up the hill to the next level down of townie liquor stores. They did indeed have Cossack and Ruble. I ended up going with the Ruble since they had it in smaller sizes. The 375mL bottle set me back $3.99, and later I regretted not going with the 200mL bottle for $2.19.\nMy drink’s inspiration was the\nIrma La Douce\ncocktail invented by the lovely ladies of Boston's LUPEC, or at least the cucumber puree aspect of it. It was a big hit when we recently made it for guests, one of whom was a major cuke fan. To match the vodka produced a mile and a half from my house, I added cucumber, mint, and nasturtiums gathered from my garden only a few feet from my door.\nThe Winter Hill\n• 1 1/2 oz Somerville Vodka\n• 1/2 oz Cucumber Juice\n• 1/2 oz Dry Vermouth\n• 1/4 oz Gomme (or simple) Syrup\n• 2 Nasturtium Flowers\n• 1 Sprig of Mint (4-6 leaves)\n• 1 dash Angostura Bitters\n• 1 dash Orange Bitters\nPrepare the cucumber juice by peeling, blending, and straining a ripe cucumber. Muddle the mint, nasturtiums, gomme/simple syrup, and bitters. Add vodka, vermouth, and cucumber juice and shake with ice until painfully cold. Pour through a strainer to remove most of the vegetable matter. Garnish with a nasturtium flower.\nI used the sugar part of the gomme syrup to sweeten the drink and the gum arabic part to reduce the off flavors. And I used the nasturtiums with their pepperiness in attempt to compliment the chemical spiciness of the vodka. My other ingredient note was that the dry vermouth was Noilly Prat.\nThe end result had a rather delightful peppery-flowery vegetableness to it that completely masked the chemical solvent burn of the Ruble vodka [1]. Andrea [2] likened it to a Bloody Mary in a drink-at-brunch sort of way. Overall, the drink would be a lot tastier if made with Hendrick’s or Plymouth gin, but this wasn’t the point of the exercise. Also, a half ounce of lemon juice (and upping the simple syrup to a half ounce) would be a delightful variant as well as adding club soda and ice to make it a tall drink. I opted out of the lemons since they did not agree in my mind with the local theme (bitters, vermouth, and gomme syrup did seem like fair game though).\nCheers from Somerville, MA!\n[1] Well until the drink warmed up to room temperature and the burn from booze increased to uncomfortable proportions. The last half ounce got dumped. Maybe passing it through a Brita filter first would have helped...\n[2] Andrea just added a comment to this post where she said, \"I'll add a few comments about the Winter Hill that might put it in cultural context. Over the past 10 or so years, Somerville, and our neighborhood of Winter Hill in particular, has experienced a great deal of gentrification. When I began grad school about 15+ years ago, the city was referred to as \"Slummerville\" by the college-types, and provided a source of cheap rents for said students (me being one of them for a time). Somerville's longer-term residents were primarily from the working classes, who originally worked in the industries that dominated the city prior to the WWII.\n\"As the financial services industry boomed in Boston, real estate prices in Boston proper and its nearby communities began to rise, and gentrification of previously undesirable cities with a short commute time to Boston commenced. In Somerville, this process was accelerated once the Davis T-stop opened in 1984, which provided 15 minute rapid transit service into the heart of Boston. With skyrocketing property values, increasing numbers of the older guard either sold at a profit or dug in to withstand the yuppy storm and complain about high property taxes.\n\"Today Somerville has the distinction of being one of the most densely populated cities in the US, and a little over half of its residents are unmarried. Somerville also boasts that it is second only to New York in artists per capita. Close quarters, and an increasingly youthful and sophisticated culture, have created a lot of friction between old guard and new school. Nonetheless, residents from all backgrounds are trying to pull together to create a community like no other, where hip artists passionately embrace Neapolitan Christmas displays, and fans of the artisan food movement cherish the knowledge of the city's old world cooks. The 'Ville is also home to a sizable proportion of the Boston area's finest craft bartenders, and no doubt the crusty old-timers would recognize the classic cocktails that these bartenders are reviving.\n\"The Winter Hill cocktail nicely embodies this spirit. Urban vegetable gardens abound in the yards (front, back, side, you name it) of old and new residents alike. No-one would mistake a bottle of Ruble for an handcrafted vodka, but it's likely been sampled by many 'Villens. I think we all value the scrappy history of our quirky city; so I'll drink to that!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbPlfcdD17aCgIwgIpRKB3P4IkJMUAbVGQJ-3zXCVeRtV-8L6_Qybr7CWuL2B9_Oh3VCe1DOnMsz9XZwG6Dm7Re6Btfo62QclfJp1HFhY4Eznj-eh-mw89oJ_ORsAb7cHrh1zNb6AqKd8/s320/winterhill1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiii7rei6Ic8EFji12mQXVNn-KTkDuD0Amx0HSMC543Z5Ink4g0YIz_2rmtIDS51b7-G7zYpqls6X-tEdoWWi2BwFAPBgHs1Pin67Y3dvBe8gg5sT0xDTuRSM7N0DC7Nuc5boMrtHVs3vOJ/s320/winterhill2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "h. g. wells", "url": "https://cocktailvirgin.blogspot.com/2008/08/h-g-wells.html", "published": "2008-08-13T10:50:00.003-04:00", "updated": "2017-08-31T12:13:45.518-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "pastis", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz W. L. Weller's Special Reserve Bourbon", "1/2 oz Dry Vermouth", "1/4 oz Ricard Pastis" ], "instructions": "Stirred with ice and strained into a cocktail glass. Garnished with a long lemon peel curl. Proportions from CocktailDB with alcohol choice from the Green Street menu.", "body_text": "1 3/4 oz W. L. Weller's Special Reserve Bourbon\n1/2 oz Dry Vermouth\n1/4 oz Ricard Pastis\nStirred with ice and strained into a cocktail glass. Garnished with a long lemon peel curl. Proportions from CocktailDB with alcohol choice from the Green Street menu.\nLast night, Andrea and I ended up getting a drink at Green Street and I selected this drink off of their big cocktail menu for Andy to make for me. The first obvious tasting note is that this is a rather dry cocktail, which is coming from a drinker who shies away from many sweet cocktails. The more I drank of it, the more the flavors were similar to some of cocktails I have had with the malty Oude Genever style gin rather than with bourbon.\nI was intrigued to find the recipe on CocktaiDB and elsewhere not mentioning Weller Bourbon since the name connection was so perfect. Also in my searches, I found a good H. G. Wells quote to give you something to ponder while drinking after a tough day, \"The crisis of today is the joke of tomorrow.\" Cheers.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "marconi wireless", "url": "https://cocktailvirgin.blogspot.com/2008/08/marconi-wireless.html", "published": "2008-08-17T21:06:00.004-04:00", "updated": "2017-08-31T12:12:05.504-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "CocktailDB", "year": null }, "categories": [ "applejack", "bitters (orange)", "vermouth (sweet)" ], "ingredients": [ "1 3/4oz Applejack", "3/4oz sweet vermouth", "2 dashes orange bitters" ], "instructions": "Stir and strain. Recipe from", "body_text": "1 3/4oz Applejack\n3/4oz sweet vermouth\n2 dashes orange bitters\nStir and strain. Recipe from\nCocktailDB\n.\nWow, the cool bit about adding authors onto a blog is that one can be totally lazy and/or lame, yet new posts appear. I'll try to be better about it, and stay tuned: I have a trip to SF coming up very soon! (Whee!)\nThis drink is as tasty as the ingredients would suggest, and I am not sure why I've never listed it here before.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "[unnamed, oddly tasty concoction]", "url": "https://cocktailvirgin.blogspot.com/2008/08/unnamed-oddly-tasty-concoction.html", "published": "2008-08-17T21:21:00.007-04:00", "updated": "2017-08-31T12:11:52.695-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Hugh", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amer picon", "bitters (other)", "chartreuse (yellow)", "whiskey (Rye)" ], "ingredients": [ "a dash or two of mole bitters" ], "instructions": null, "body_text": "(equal parts?)\nAmer Picon\nYellow Chartreuse\nRye (Michter's)\na dash or two of mole bitters\n(garnished? I don't remember! An hour after having this drink I dropped my phone in the loo so, um, yeah: hi!)\nThis drink had that wonderful chilling/warm fuzzy-nosed sensation I adore. I was having an upbeat time drinking alone with\nThe American Way of Death Revisited\nat Eastern Standard last Monday before going off to a club to dance (and to drown my mobile, apparently), and did that thing that I can't decide if Hugh finds interesting or annoying: which is, to demand something new and tasty with little to no criteria given. I'm usually always game for this, as he has never yet steered me wrong (in fact, he possesses excellent drinks-ESP) and in this case, he came up with this lovely little thing. I'm continually amazed at Yellow's ability to not only stand up to other ingredients in a drink, but to blossom so well in concert with them.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "half sinner, half saint", "url": "https://cocktailvirgin.blogspot.com/2008/08/half-sinner-half-saint.html", "published": "2008-08-20T14:07:00.003-04:00", "updated": "2017-08-31T12:11:49.295-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John Gertsen", "source": "No. 9 Park", "year": null }, "categories": [ "#rendezvous", "pastis", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "2 oz Sweet Vermouth", "2 oz Dry Vermouth", "1 barspoon Pastis" ], "instructions": null, "body_text": "2 oz Sweet Vermouth\n2 oz Dry Vermouth\n1 barspoon Pastis\nLemon Twist\nIn a rocks glass with ice, pour both vermouths and mix. Garnish with a lemon twist peeled over the drink. Float the pastis on top.\nLast night, Andrea and I went to Rendezvous in Central Square (Cambridge, MA) where Scott Holliday was bartending. I had vermouths on my mind after reading the\nSFGate article\nthat Andrea had emailed me earlier in the day, and went with the Half Sinner-Half Saint that I spotted on the cocktail menu. John Gertsen of No. 9 Park was the first to introduce me to this cocktail as a nightcap sometime last fall.\nScott's version used Noilly Pratt dry vermouth, Cinzano sweet vermouth, and Henri Bardouin pastis. He went a lot lighter on the pastis than the CocktailDB recipe suggests which is a 1/2 oz of herbsaint. Perhaps the lesser amount used for this menu item was to make it more accessible; however, there was definitely enough to deliver the anise flavor. The larger than average lemon twist added a wonderful aroma to the glass (Scott later explained last night his focus a lot on the smells of a drink as he creates a cocktail). And visually, the white cloudy louche on the top of the drink from the pastis makes an angelic halo which probably makes up the saint part of this drink. Which leaves to guess that the vermouths are the sinner (especially how many people avoid them like the devil in their drinks)?", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "nehru", "url": "https://cocktailvirgin.blogspot.com/2008/08/kulfi-esque-gin-old-fashioned.html", "published": "2008-08-20T15:12:00.007-04:00", "updated": "2017-08-31T12:11:18.082-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Scott", "source": "Rendezvous", "year": 2008 }, "categories": [ "#rendezvous", "gin", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "Saffron-infused Gin\nLemon-Cardamom Simple Syrup\nOrange Twist\nPour into a rocks glass with ice. Mix. Garnish with an orange twist peeled over the drink.\nFor my second drink last night at Rendezvous, I asked Scott if he had an idea for my next drink -- something that he had been experimenting with lately. He rather excitedly said that he did, and I told him to make it for me without needing to tell me what it would be. I watched as he took out an unlabeled, yellow liquid-containing bottle and another bottle that I knew was some sort of simple syrup. The former was a saffron-infused gin that Scott had made based on a once lost late 1800's recipe. The rest of the drink he sculpted around some of the other flavors in kulfi, and the end product was quite delightful. The herbal components were rather well balanced such that no one dominated the mouth, and the nose was filled with the pleasant smell of the orange oils. Definitely one of the most innovative old fashions that I have had.\nEdit 9/4/08: at the time, the drink entry was referred to as \"kulfi-esque gin old fashioned\" but I updated it since the drink now appears on the Rendezvous menu.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA53H9GrVWBvfXxOYxCSFwm1xrDi58_JkLRrWpRs7yeH5GLbkefO32n1gjlZBnDG1bYaLWenJ9AV7aH1n5Av9AtfxWutmiWGkbKug3Iqy13ArExZ7lmTS109UBzU39ROjY-qqtNlsNPxL_/s320/saffrongin.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA53H9GrVWBvfXxOYxCSFwm1xrDi58_JkLRrWpRs7yeH5GLbkefO32n1gjlZBnDG1bYaLWenJ9AV7aH1n5Av9AtfxWutmiWGkbKug3Iqy13ArExZ7lmTS109UBzU39ROjY-qqtNlsNPxL_/s800/saffrongin.jpg", "comment_count": 0 }, { "title": "seelbach", "url": "https://cocktailvirgin.blogspot.com/2008/08/seelbach.html", "published": "2008-08-21T11:26:00.007-04:00", "updated": "2017-08-31T12:10:04.990-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": null, "source": "Vintage Spirits & Forgotten Cocktails", "year": null }, "categories": [ "#rendezvous", "bitters (Angostura)", "bitters (Peychaud's)", "champagne", "cointreau", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Maker's Mark was used)", "1/2 oz Cointreau", "7 dashes Angostura bitters", "7 dashes Peychaud's bitters", "5 oz Champagne (Cava was used)" ], "instructions": "Stir first 4 ingredients in a champagne flute, and then add the sparkling wine and stir again. Garnish with an orange twist. From Ted Haigh's", "body_text": "1 oz Bourbon (Maker's Mark was used)\n1/2 oz Cointreau\n7 dashes Angostura bitters\n7 dashes Peychaud's bitters\n5 oz Champagne (Cava was used)\nStir first 4 ingredients in a champagne flute, and then add the sparkling wine and stir again. Garnish with an orange twist. From Ted Haigh's\nVintage Spirits & Forgotten Cocktails.\nFred's litmus cocktail is the Pegu Club. Mine is the Seelbach, and oh what a convoluted relationship I have with it. I first tasted one in my very own kitchen last fall, made with tender loving care by Fred. I disliked it. Intensely. This baffled me, since I like bitters, bourbon, Cointreau, and champagne, very much. I thought that maybe my tastebuds were being too girlie about the hefty addition of the bitters. So, of course, I felt compelled to try it again at some point in the future, after my tastebuds had been re-calibrated.\nSeveral months later I found myself at Green Street, with Andy behind the bar. It was warm out and I wanted something refreshing and somewhat lighter in alcohol, so I requested a Seelbach. It was absolutely delightful, and exactly what I wanted it to taste like. When I asked Any what the secret was, he told me Misty's recipe backed off to 4 dashes each of the Angostura and Peychaud's. I was a little bit disappointed about this, since I really wanted to like the unmodified recipe.\nMy third Seelbach was made by Tom at Eastern Standard - a more gifted bartender I couldn't ask for. I disliked it. Intensely. WTF was going on? He used the classic recipe, and it just tasted far too dry and vaguely chemical-y for me. How could 3 (ok 6) leetle dashes make such a big difference?\nTo confuse things even further, when I went back to Green Street and ordered another one from Andy, he insisted that in fact they use the full 7 dashes of each. Perhaps it's the choice of champagne that skews the taste for me (Green Street uses Segura Viudas Cava, I think). Perhaps his dashes are calibrated differently from Tom's or Fred's. Either way, Andy's Seelbach became the gold standard for me.\nSo, I thought I kept the note of trepidation out of my voice when I ordered one the other night at Rendezvous. But then Fred spoiled it with an evil little laugh, and the comment that I'm very picky when it comes to this cocktail. I might have looked slightly worried when Scott free-poured the bourbon and the Cointreau, and dammitall if I didn't count the dashes dispensed. He topped it off with cava, gave it a quick stir, and asked me if I wanted the garnish (I politely declined).\nMy reaction: not bad (did I say that out loud? I can't remember.) Not bad\nat all\n. There was the tiniest hint of the chemical flavor I'd noted many times before, but otherwise it was perfectly balanced, and after several more sips I could barely taste that anymore. I think the bartender mistook my hesitation for disappointment, so I was quick to reassure him that I liked it.\nI'm so delightfully happy that I can order one now at someplace besides Green Street (sorry Andy, but a girl's got\nneeds\n).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "rosita", "url": "https://cocktailvirgin.blogspot.com/2008/08/rosita.html", "published": "2008-08-28T16:32:00.006-04:00", "updated": "2017-08-31T12:09:19.553-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "green street", "independent" ], "serving_style": null, "glassware": "cocktail glass", "technique": "pour", "attribution": { "creator": "Gary Regan", "source": "sfgate.com", "year": null }, "categories": [ "#green street", "#independent", "bitters (orange)", "campari", "tequila", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz. tequila", "1 oz. Campari", "1/2 oz. sweet vermouth", "1/2 oz. dry vermouth", "1 dash Regan's orange bitters #6" ], "instructions": "Pour all the ingredients into a large old-fashioned glass filled with crushed ice. Stir and add an orange twist. Stir and strain into a cocktail glass. Garnish with an orange wheel.", "body_text": "rosita the first\n1 oz. tequila\n1 oz. Campari\n1/2 oz. sweet vermouth\n1/2 oz. dry vermouth\n1 dash Regan's orange bitters #6\nPour all the ingredients into a large old-fashioned glass filled with crushed ice. Stir and add an orange twist.\nrosita the second\n1 oz. tequila\n1 oz. Campari\n1/2 oz. sweet vermouth\n1/2 oz. dry vermouth\nStir and strain into a cocktail glass. Garnish with an orange wheel.\nI will now relate to you the tale of the rival Rositas.\nLast Tuesday we decided that the evening was too lovely to waste sitting indoors, so we walked over to the Independent in Union Square for cocktails. The Rosita Liam deftly mixed up for me was terribly pretty, with a a strong Campari flavor and barely any tequila flavor. I liked the drink much more after some of the ice had melted, and the tequila recovered somewhat. The (welcome) addition of the bitters gave the drink nice long citrus-tingly finish. Liam was more than happy to share the recipe, which I've related above as Rosita the first.\nThe next night, I found myself with my friend Julia at Green Street in Central. I spotted the Rosita on the expanded menu and decided to order it to compare with my experience the night before. It certainly was tasty, but I definitely prefer it with the ice and orange bitters.\nI tried to do a bit of research on the\norigin\nof the Rosita. Once again sfgate.com turned out to be my most trusted source - no big surprise once you learn that the author of the cocktail is Gary Regan. He based the recipe on a 1988 edition of Mr. Boston Official Bartender's Guide. His tinkering upped the tequila to 1 1/2 oz., and he added Angostura bitters instead of his eponymous orange #6.\nI think the Rosita the first recipe hews much more closely to Regan's vision. Well done, Indo crew!", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "king's yellow", "url": "https://cocktailvirgin.blogspot.com/2008/09/kings-yellow.html", "published": "2008-09-05T14:57:00.003-04:00", "updated": "2017-08-31T12:09:12.946-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "apricot liqueur", "benedictine", "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Bombay Sapphire Gin", "3/4 oz Dry Vermouth", "3/4 oz Benedictine", "1 dash Orange Bitters (housemade)" ], "instructions": "Stir with ice and strain into a cocktail glass pre-rinsed with apricot brandy. Garnish with a lemon twist.", "body_text": "1 1/2 oz Bombay Sapphire Gin\n3/4 oz Dry Vermouth\n3/4 oz Benedictine\n1 dash Orange Bitters (housemade)\nApricot-flavored Brandy rinse\nLemon twist\nStir with ice and strain into a cocktail glass pre-rinsed with apricot brandy. Garnish with a lemon twist.\nOn Monday, I met some friends for dinner before they went to the Red Sox game later that night. After I walked them to the entrance of Fenway, I rounded the corner and continued on to Eastern Standard where I was warmly welcomed by Kevin who made me my first drink.\nThey had just added the King's Yellow to the Standards part of their menu and redid their Lineage-Legacy menu to have Pimm's cocktails -- all new as of that day; Kit later wondered if I came in just to taste the new cocktails (as if I knew in advance of the menu update). I went with the King's Yellow to start. It was very similar to a cocktail I have made at home,\nthe Caprice\n, save for a little more vermouth and Benedictine and the addition of the apricot brandy and lemon twist. While the lemon oils and upped proportions of the vermouth and Benedictine were a great addition to this cocktail, the apricot flavor was a little trampled upon by the Benedictine. Especially since the apricot bell ringer that No. 9 does with their Martini-variant is rather faint without the Benedictine in the cocktail. Kevin likened the cocktail in essence to the Alaska.\nIt was funny how just last week I had mentioned to Andrea how I used to make a lot of cocktails with Benedictine and lately very few. I wondered if it was me favoring other bitters, and she pointed out that she found it to be more of a fall/winter liqueur. So perhaps this makes King's Yellow (drank on Labor Day) this year's harbinger of autumn...", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "rye and dry", "url": "https://cocktailvirgin.blogspot.com/2008/09/rye-and-dry.html", "published": "2008-09-06T15:21:00.005-04:00", "updated": "2017-08-31T12:09:08.911-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (mole)", "pimm's no. 1", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 oz Sazerac Rye", "1 oz Pimm's No. 1", "1 oz Dry Vermouth", "1 dash Bittermen's Xocolatl Mole Bitters" ], "instructions": "Stir with ice and strain into a low ball (rocks) glass.", "body_text": "1 oz Sazerac Rye\n1 oz Pimm's No. 1\n1 oz Dry Vermouth\n1 dash Bittermen's Xocolatl Mole Bitters\nStir with ice and strain into a low ball (rocks) glass.\nHugh made my second drink of the night last Monday at Eastern Standard. I picked one off of their newly updated Lineage-Legacy menu which features Pimm's No. 1, the gin-based liqueur. Kevin had already suggested the Rye & Dry and one other one off their list for me, and the Rye & Dry seemed to follow best after the King's Yellow.\nThe drink was rather good but the Pimm's felt a little lost in the drink for me to make out what it tasted like. When Kevin checked in, a commented this to which he poured me a small taste of the Pimm's straight. The best I could compare it to is an amaro mixed with mainly gin.\nKit came by to discuss the new drinks with me and I pointed to their Dartmouth Cooler as probably being the best crafted one of the group, although I did not take note of the ingredients (nor has the Eastern Standard website been updated since the change last week).\nWhile this drink is an Eastern Standard original, it is most like a nod to the older Rye & Dry cocktail which CocktailDB.com lists as 1 1/2 oz rye, 1 oz dry vermouth, and 1 dash orange bitters.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[marconi wireless like drink]", "url": "https://cocktailvirgin.blogspot.com/2008/09/marconi-wireless-like-drink.html", "published": "2008-09-06T15:37:00.005-04:00", "updated": "2017-08-31T12:09:04.467-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin", "source": null, "year": null }, "categories": [ "#eastern standard", "applejack", "bitters (orange)", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 dash Regan's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Squeeze orange peel over drink and float the peel as garnish.", "body_text": "Rittenhouse Rye\nApple Jack\nPunt e Mes\n1 dash Regan's Bitters\nStir with ice and strain into a cocktail glass. Squeeze orange peel over drink and float the peel as garnish.\nFor my last drink, Kevin wondered if I wanted to try another Pimm's cocktail off their menu or go with something else. When I replied with the latter, he smiled and disappeared to make me a drink based off of what I had drank preceding this one. When he returned, he presented it as a take on the Marconi Wireless, although with the rye in there it could be a Manhattan Wireless? I have no clue about the proportions he used for this drink, but with these ingredients, one could do no wrong with an equal 1:1:1 or perhaps a 3 applejack:2 rye:1 punt e mes plus the orange bitters.\nIn the end, it tasted like a maltier and spicier Marconi Wireless or a less apple-y\nStone Fence\n.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "nasturtium bitters", "url": "https://cocktailvirgin.blogspot.com/2008/09/nasturtium-bitters.html", "published": "2008-09-06T19:44:00.009-04:00", "updated": "2017-08-31T12:08:06.347-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*bitters recipe", "bitters (other)", "gum syrup", "rum" ], "ingredients": [], "instructions": null, "body_text": "After remembering the nasturtium-infused gin we made last year, I decided to craft some cocktail bitters around this peppery tasting flower that grows around the border of our vegetable garden as well as elsewhere in our yard.\nI used botanical to alcohol and water ratios from various recipes I found (and there is great variation through out the recipes) and chose my first recipe. Version 1 was similar to the recipe below and started out with a very good nasturtium and orange aroma during days 1-2. By days 4-5, it was way too bitter when used in a 3:1 Plymouth gin:Noilly Prat martini; in fact, it was horribly bitter. I ended up having to dump that batch and to scrap the milk thistle and cut back wormwood 5 fold. The experience taught me to pilot lot new recipes in the small scale -- such as the Celery Bitters that are ongoing which started as 6 jars of 1 oz size.\nThe recipe that I ended up going with and bottling:\nYarm's Nasturtium Bitters\n• 12 oz Bacardi 151 rum\n• 4 oz water\n• 45 grams nasturtium flowers (wet weight)\n• 10 grams dried orange peel\n• 8 grams cardamom pods (sliced open)\n• 7.5 grams cinnamon stick\n• 5 grams gentian\n• 1 gram wormwood\n• 2 grams star anise\nLet steep for 14 days.\n• 12 oz water\n• 30 grams nasturtium flowers (wet weight)\nMuddle the flowers in a separate jar and store in fridge overnight.\nFilter the alcohol portion through a coffee filter.\nWash the botanicals with the nasturtium water, and filter this wash. Combine with alcohol filtrate.\nBottle.\nThe recipe does not reflect that I added some of the botanicals after sampling them at day 4. I doubled the cinnamon and cardamom, added the star anise, upped the gentian from 1 to 5 grams, and added the 4 oz of water to keep the herbs submerged. One difference was between the first and second batches of bitters, it rained a lot and the flavor quality of the nasturtiums changed. The first were rather sharp and peppery, and the second were more tea-like akin to a rooibos which might be why I added the second round of botanicals.\nMy favorite recipe with them so far is:\nRum Old Fashioned\n• 1 1/2 oz Medium-bodied rum (Ron Zacapa 15 year)\n• 1/4 oz Gomme (or simple) syrup\n• 2-3 dashes of Nasturtium bitters\nStir with ice and strain into a rocks glass.\nEnjoy!\nAugust 2010 post-script:\nI remade the bitters this year. It was a less rainy season this year, so the flowers had more flavor and aroma. I, therefore, scrapped the 12 ounces of muddle flower water and swapped in 6 ounces of water. I used a new batch of cinnamon that made this note more prominent; surprisingly, the cardamom (same batch) seems more dominant. Perhaps it was the muddling of the cardamom pods that helped.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Xk8cjG2Aj_6eCWN20LR2-lDcmQRyCXENVlm95GLpALB4F6st8gvuFSvN_C4dkrRluPTO74r7Dv2dz0ZKmqE8AfDnfrbXmXsSnZsBRvVzHLtSJjfduJQDrPT7OC023hLvCQuMIob6I6Vm/s320/nastbitt1x.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqpgUiFFxdO4BSW9YQNkyk-PDOlz6wsSOSiFAhqk8R4NCWiRl-OF-EcLxekJDfwn71zFKVqNEOA1C0hSeHVCxF1cZHTJBE1DqQxKX4L7PmkEXh7QhlH8TB6R6gInuzIjM6RqrywnFuW4Y/s320/nastbitt2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Xk8cjG2Aj_6eCWN20LR2-lDcmQRyCXENVlm95GLpALB4F6st8gvuFSvN_C4dkrRluPTO74r7Dv2dz0ZKmqE8AfDnfrbXmXsSnZsBRvVzHLtSJjfduJQDrPT7OC023hLvCQuMIob6I6Vm/s800/nastbitt1x.jpg", "comment_count": 0 }, { "title": "le president", "url": "https://cocktailvirgin.blogspot.com/2008/09/presidente-variant.html", "published": "2008-09-10T10:03:00.005-04:00", "updated": "2017-08-31T12:06:37.550-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "creme de cassis", "lemon juice", "rum", "vermouth (dry)" ], "ingredients": [], "instructions": null, "body_text": "Rhum JM\nNoilly Prat Dry Vermouth\nJuice of 1/2 Lemon\na few dashes of Creme de Cassis\nShake with ice and strain into a cocktail glass.\nTuesday last week, Andrea was hanging out with a friend of hers so I decided to stop down at Rendezvous for a drink. One of the ones that Scott Holliday made me was an El Presidente variant (\nhere\nis the more traditional one I had at Eastern Standard) using J.M. Rhum. J.M. is a rhum agricole which is a style of rum made only in Martinique using fresh sugar cane juice and not over-processed molasses. JM is rather aromatic rum with hints of spice and smoke which may be due from the fact that it is a terroir rum grown on the hills of a volcano. Also, the rhum style distills at a lower proof to carry over more of these flavors from the cane. It is everything that Bacardiazation trend strives not to be.\nDefinitely the care that went into the alcohol carried over into the cocktail Scott made me. The flavors of the rhum were complemented by the herbalness of the vermouth, and the fruit juice flavors added the sweetness to smooth this drink out. Scott also used an interesting substitution of creme de cassis instead of the standard grenadine.\nNext time I go out liquor shopping, I'll take a gander at some rhum agricole.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "diablo (variant)", "url": "https://cocktailvirgin.blogspot.com/2008/09/diablo-variant.html", "published": "2008-09-12T10:03:00.006-04:00", "updated": "2017-08-31T12:06:29.357-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (Angostura)", "cointreau", "port (white)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye", "1/2 oz Cointreau", "1/2 oz White Port", "2 dashes Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Rye\n1/2 oz Cointreau\n1/2 oz White Port\n2 dashes Angostura Bitters\nStir with ice and strain into a cocktail glass.\nOn Tuesday, Andrea and I went down to Rendezvous for dinner and to meet up with Tim and Jess (the creator of this blog) for drinks. I started with a\nNehru\nwith dinner and I asked the bartender, Scott Holliday, what he had been experimenting with lately. He mixed me this Diablo variant. The only comment was that he swapped the rum and dry vermouth for rye and white port, so the rest of the recipe above as well as the proportions are from barnonedrinks.com (it took a while to find the rum-based Diablo since there are several distinct cocktails with the same name). I have no clue if he used Cointreau or even has it at the bar so that and the rest is guesstimation. His substitution was intriguing as he swapped the spicy and smooth ingredients around. A spicy rye and a smooth white port instead of a smooth rum and a spicy vermouth. I think that the only other time I had a mixed drink with white port was in a white sangria. Standard ports used to be standards in mixed drinks including back in the time of Jerry Thomas; it is a pity that they and sherries are used less frequently by today's bartenders.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "saratoga (variant)", "url": "https://cocktailvirgin.blogspot.com/2008/09/saratoga-variant.html", "published": "2008-09-12T12:43:00.006-04:00", "updated": "2017-08-31T12:06:23.515-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (other)", "brandy", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye", "1 oz Punt e Mes", "1 oz Brandy", "3 dashes Boker's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a brandied cherry.", "body_text": "1 oz Rye\n1 oz Punt e Mes\n1 oz Brandy\n3 dashes Boker's Bitters\nStir with ice and strain into a rocks glass. Garnish with a brandied cherry.\nScott made me this as my last drink at Rendezvous on Tuesday. He followed the rye Diablo with a slight variant of a mid-1800's recipe called the Saratoga. The original drink is made with sweet vermouth, a lemon slice (sometimes interpreted as a twist), and 2 dashes of Angostura bitters instead of the spicier Punt e Mes, cherry, and Boker's bitters. The only ingredient note that I have is that the rye was Old Overholdt, but I never asked which brandy he used. The Punt e Mes made up for the Old Overholdt's smoother, less spicy nature in comparison to other ryes. Either way, the drink is rather solid and has many similarities to a Manhattan in proportions.\nTyping out the drink recipe did remind me of another cocktail that I have not had in a while, the\nVieux Carré\n, which is essentially a Saratoga with New Orleans flare. Scratch the lemon and instead add Benedictine and Peychaud's bitters.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "the improved gin cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/09/improved-gin-cocktail.html", "published": "2008-09-14T17:59:00.003-04:00", "updated": "2017-08-31T12:06:19.072-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "bitters (other)", "genever", "gum syrup", "maraschino" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XXXI) is 19th century cocktails as chosen by the\nBibulo.us\nblog. The theme was a little bit of a challenge since most of my cocktail books start their focus in the 1910s to 1930s; however, I did have access to Jerry Thomas'\nBartending Guide (or How to Mix Drinks)\nonline and as well as to David Wondrich's\nImbibe\nwhich tells a good history of Thomas. We had already made a few drinks from these sources including the\nWeeper's Joy\nand others, and I wanted to try something new.\nThe drink I went with was the Improved Gin Cocktail. The improved part comes from an 1876 update of Jerry Thomas' book. Two major \"improvements\" over the Fancy Gin Cocktail were the use of maraschino instead of curacao and the use of absinthe. Absinthe, much like in the last year or so in this country, was the popular fad during the 1870s and 1880s. A dash or more was added to cocktails to add some extra complexity to the drink besides the standard use of absinthe as a base liqueur.\nImproved Gin Cocktail\n• 2 oz Gin (1 small wine glass)\n• 1 tsp Gomme Syrup (3 dashes)\n• 1/2 tsp Maraschino Liqueur (2 dashes)\n• 1/4 tsp Absinthe (1 dash)\n• 2 dashes Boker's Bitters\nStir with ice and strain into a cocktail glass which has the rim coated with a slice of lemon. Twist lemon peel over top to express the oil. The Jerry Thomas measurements are in parenthesis while the Wondrich interpretation is on the left.\nIngredients notes: for a gin, we used Boomsma Oude Genever gin which would approximate some of the gin being used in this period. Oude Genever is a Dutch style that is rather malty and tastes like a light whiskey mixed with the juniper notes of modern day gin. Luxardo Maraschino and Versinthe absinthe rounded out the other store bought ingredients. The gomme syrup I had made after a major hunt for gum arabic which I ended up buying online before I was alerted that it was available in a local Indian spice shop under a different name (I believe it was Indian gum, and it was in crystals instead of a fine powder). And lastly, the Boker's Bitters were the first bitters that I made and bottled at home; I wrote about the process in this\nblog entry\n. A bottle of my Boker's is at the bar at Rendezvous in Cambridge, MA, if you're in town and curious. Angostura Bitters would make a fine store-bought substitute for the Boker's, and simple syrup for the gomme syrup as well.\nI found that the absinthe and the bitters made for a good pairing, and these tastes were balanced out by the sweetness and smoothness of the gomme syrup and maraschino. The gin gave a good base for the rest of the ingredients without overpowering the drink with its flavor. Andrea's seemed rather pleased with her Improved Gin Cocktail, and she commented that her first sip tasted like an old-fashioned cherry cough drop.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dCYtNKo1X8Sz2s9DRxRmN79Y-UPFSw_bEyXbSo7AiTVldr0HWSo0qIsN6Q8seKwaOk0_LlBJwCMurjMXtixS5T0ERpooFeJO-QeGJutQ1LBRHqaUNri5Zpqfc3Jb0L5WFOMeSifTWHcn/s320/genever3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "ewing no. 33", "url": "https://cocktailvirgin.blogspot.com/2008/09/ewing-no-33.html", "published": "2008-09-15T09:52:00.004-04:00", "updated": "2009-07-28T07:52:44.379-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Dylan Black", "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (Angostura)", "fernet-branca", "pastis", "rum", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "Appleton Estate VX rum\nFernet-Branca\nBrown sugar syrup\nRicard\nAngostura Bitters\nStir with ice and strain into a cocktail glass. My guesstimation of proportions is below.\nEDIT:\nThe recipe from\nFood & Wine:\nCocktails 2008 is below that.\nLast night, Andrea and I went to Green Street for drinks. Shortly before ordering our first cocktails, Eastern Standard's Jackson Cannon sat down next to us and introduced us to Daniel Eun from Please Don't Tell who is here in town as part of an\nES-PDT exchange program\n. This exchange starts today and runs until Wednesday, so we might stop in after I am done\nDJing\ntonight to have a drink made by Daniel. Although the experience will lack the speakeasy feel of entering PDT...\nThe Ewing no. 33 is a drink created by Dylan Black, the owner of Green Street. My sports fan friends would chuckle that I ordered a drink named after a sports star (some of my friends are \"amused\" that I criticize home teams for their screwing up commutes, crowding bars, usurping parking, and the like, and not for rooting for another team). The drink itself is a medium-bodied rum sweetened with simple syrup to bolster against the herbal phalanx of the Fernet and Angostura. From my web searching, I have only discovered that the original concept was a Ricard rinse; however, Misty added it as a dash to the mixing cup which is fine since it generally comes out tasting the same. The pastis adds some great flavor highlights to the drink very reminiscent of the late 1800's trend of adding an absinthe dash that I wrote about\nyesterday\n.\nIf I would have to guess proportions, I would estimate 1 1/2 oz rum, 1/2 oz Fernet-Branca, 1/2 oz of a 1:1 brown sugar simple syrup, 1/4 tsp Ricard (or a rinse), and 1 dash Angostura.\nEwing No. 33\n• 2 oz Amber Rum\n• 1/2 oz Fernet Branca\n• 1/4 oz Spiced Brown Sugar Syrup (*)\n• 1 dash Angostura\nStir on ice and strain into a coupe glass pre-rinsed with pastis. Garnish with a lime wedge.\n(*) 8 oz water, 1 cup dark brown sugar, 1 star anise pod, 2 allspice berries. Bring to a boil and simmer for 5 minutes. Let cool, strain, and store in the refrigerator for up to 2 weeks.\n\"Dylan Black doesn't invent many cocktails for his Cambridge restaurant, but he decided that basketball great Patrick Ewing, who grew up within blocks of Green Street, deserved one. Black uses Jamaican rum to honor Ewing's island birthplace, Kingston.\"", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "dewey d", "url": "https://cocktailvirgin.blogspot.com/2008/09/dewey-d.html", "published": "2008-09-16T10:06:00.009-04:00", "updated": "2024-09-13T11:54:18.276-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Daniel Eun", "source": "Please Don't Tell", "year": null }, "categories": [ "#eastern standard", "aperol", "bitters (other)", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "3/4 oz Lustau East India Sherry", "1/2 oz Aperol", "1 dash Boker's Bitters (*)", "1 dash Nasturtium Bitters (*)" ], "instructions": "Stir with ice and strain into a coupette glass. Rub rim with orange peel, twist peel over glass, and drop in.", "body_text": "2 oz Rittenhouse Rye\n3/4 oz Lustau East India Sherry\n1/2 oz Aperol\n1 dash Boker's Bitters (*)\n1 dash Nasturtium Bitters (*)\nOrange peel\nStir with ice and strain into a coupette glass. Rub rim with orange peel, twist peel over glass, and drop in.\n(*) Usually this drink is made with 2 dashes of Angostura Bitters.\nLast night, Andrea and I stopped in to Eastern Standard to have guest bartender Daniel Eun from Manhattan's Please Don't Tell make us some cocktails. Luckily, when we walked in, there were two seats open at the bar right in front of his station. Daniel greeted us instantly and remembered our names from the\nnight before\n. I requested a drink with rye and bitter liqueurs and asked him if that gave him any ideas and the Dewey D is what he came back with. The bitters he used were the ones I have written about\nhere\nwhich I had just given to Jackson shortly after sitting down. It was pretty entertaining to watch both Daniel and Jackson dropping dashes of bitters into their palms, rubbing their hands together, and covering their face like a gas mask to soak the aromas in.\nThe cocktail itself was rather tasty. The sherry and Aperol go splendidly together and are complemented by the orange oils in the drink. The web tells me that PDT usually use Old Overholdt in this drink, but the spicier nature of the Rittenhouse work well in the drink where it mingle with the bitters.\nEver since we read the\narticle\nin SfGate about the return of vermouths as major components of cocktails, Andrea has been saying that ports, sherries, and madeiras would be the next big wave of old cocktail reagents to return. And it seems that Mr. Eun, from this drink and others that we watched him mix last night, is riding the beginnings of this this wave into shore.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "the mariner", "url": "https://cocktailvirgin.blogspot.com/2008/09/mariner.html", "published": "2008-09-16T11:58:00.003-04:00", "updated": "2024-09-13T11:54:06.082-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Daniel Eun", "source": "Please Don't Tell", "year": null }, "categories": [ "#eastern standard", "lemon juice", "pineapple juice", "scotch", "simple syrup" ], "ingredients": [ "2 oz Scotch", "1/2 oz Smoked cardamom simple syrup", "1/4 oz Pineapple juice", "1/4 oz Lemon juice" ], "instructions": "Stir with ice in a rocks glass. Twist a lemon peel over the drink and drop in glass.", "body_text": "2 oz Scotch\n1/2 oz Smoked cardamom simple syrup\n1/4 oz Pineapple juice\n1/4 oz Lemon juice\nLemon peel\nStir with ice in a rocks glass. Twist a lemon peel over the drink and drop in glass.\nFor my second and last drink last night at Eastern Standard, guest bartender Daniel Eun from Please Don't Tell took my suggestion of sticking with whiskeys and made me this drink. While I am not a big Scotch fan [1], the Mariner had enough other flavors to distract me from this. I regret now not asking which Scotch he used, but Andrea thought that the label read 'Asbach' or similar (?). John Deragon of PDT wrote in eGullet that they use Compass Box Oak Cross for their version.\nThe Mariner was a good pairing with the cheese plate I was eating with the whiskey and the smoke-cardamom simple syrup flavors playing nicely with the 3 cheeses on the menu last night. The juices gave an interesting effect in being minor ingredients instead of dominant ones. While the recipe seems like it would be rather heavy, it was not perhaps due to the ice melt or due to the simple syrup smoothing out the flavors.\n[1] At a recent Scotch tasting event I went to, I discovered that it was the peat flavor that I do not like. My favorite that night was the less peaty Dalwhinnie which someone jokingly told me was \"a lady's scotch\".", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "seelbach redux", "url": "https://cocktailvirgin.blogspot.com/2008/09/seelbach-redux.html", "published": "2008-09-19T14:03:00.006-04:00", "updated": "2024-09-13T11:54:12.295-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Daniel Eun", "source": "Please Don't Tell", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "bitters (Peychaud's)", "champagne", "cointreau", "whiskey (Bourbon)" ], "ingredients": [ "1 oz. Bulliet bourbon", "1/2 oz. Cointreau", "3ish dashes Angostura bitters", "3ish dashes Peychaud's bitters" ], "instructions": "top off with a few oz. Cava (PDT uses Moët)", "body_text": "1 oz. Bulliet bourbon\n1/2 oz. Cointreau\n3ish dashes Angostura bitters\n3ish dashes Peychaud's bitters\ntop off with a few oz. Cava (PDT uses Moët)\nOn Monday, Fred had a DJing gig at An Tua Nua (the front room of which was filled with enthusiastic and polite, but ultimately disappointed, Philadelphia Eagles fans). So afterwards, we hit Eastern Standard to experience courteous service done the NYC way. As Fred has already written, Mr. Daniel Eun from Please Don't Tell was participating in a bartender exchange, and we were eager to try some new flavors in our cocktails. But first, I decided to see how Mr. Eun did with an old favorite.\nPDT's take on the Seelbach is definitely on the lighter side, though still flavorful. This one was also the driest of the Seelbachs I've tried. Mr. Eun let the ice melt for quite a while (I wondered if they have slower ice cubes at PDT - our drinks that night were much more heavily watered than those to which I've become accustomed) ; combined with the much lighter hand with the bitters, it certainly made for a less challenging drink than a standard Seelbach. Still, quite enjoyable.\nOn a note having nothing to do with cocktails (directly) - I definitely felt transported back in time a bit during my visit. Mr. Eun wore a gorgeous victorian-inspired shawl-collared wool waistcoat. He looked perfect with ES's old fashioned bar as a backdrop. Alas, I didn't even think to take any pictures.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "number 8", "url": "https://cocktailvirgin.blogspot.com/2008/09/number-8.html", "published": "2008-09-19T14:36:00.005-04:00", "updated": "2024-09-13T11:53:59.964-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "PDT Cocktail Book", "year": null }, "categories": [ "#eastern standard", "bitters (orange)", "honey liqueur", "madeira", "tequila" ], "ingredients": [], "instructions": null, "body_text": "Barenjager\nMadeira\nTequila\nOrange bitters\nStirred with ice, garnished with a large-ish lemon peel.\nUpdate:\nThe recipe from the\nPDT Cocktail Book\nis as follows:\n• 2 oz Don Julio Reposado Tequila\n• 3/4 oz Lustau Palo Cortado Sherry\n• 1/2 oz Bärenjäger Honey Liqueur\n• 2 dash Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nFor my second drink of the evening at Pacific Daylight Time, err, I mean Eastern Standard, I asked Mr. Eun to make me a tequila-based cocktail. I had already spotted him making several Number 8s over the course of the evening, and it definitely intrigued me. I regret that I didn't get the proportions (and was a tad too shy to ask him for them). The cocktail was quite complex in flavor, and not cloyingly sweet at all, given the honey liqueur. The smokiness of the tequila was accented nicely by the Madeira. I certainly applaud the use of more sherries, ports, and madeiras - vermouth's been getting all the love lately.\nI'd call the bartender exchange a smashing success. The drinks that Fred and I sampled (I *loved* the Mariner that Fred got) were nice changes for our palates. Hopefully more of the Boston-area bartenders will be willing to mix up some new flavors. I haven't really been involved with the cocktail scene for very long, but it seems like this fall is a time of great upheaval in Boston's bars - old, beloved places shutting down (B-Side), new hotshots on the move (Craigie on Main), and a sea-change in the bespoke cocktail (Drink). Change is good. I'll drink to that.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "trilby (variation)", "url": "https://cocktailvirgin.blogspot.com/2008/09/trilby-variation.html", "published": "2008-09-25T11:50:00.003-04:00", "updated": "2017-08-31T12:03:17.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": null, "categories": [ "#deep ellum", "bitters (aromatic)", "bitters (orange)", "creme de violette", "gin", "sugar", "vermouth (sweet)" ], "ingredients": [ "2 oz Old Tom Gin", "1 oz Sweet Vermouth", "1 cube Sugar", "1 dash Orange Bitters", "1 dash Aromatic Bitters" ], "instructions": "Muddle the bitters with the sugar cube. Add the gin, vermouth, and ice, and stir. Strain into a cocktail glass. Flame and squeeze an orange peel over the cocktail and add a floater of creme de violette (looked like about a teaspoon or so dashed out).", "body_text": "2 oz Old Tom Gin\n1 oz Sweet Vermouth\n1 cube Sugar\n1 dash Orange Bitters\n1 dash Aromatic Bitters\nFlamed Orange Peel\n1 tsp floater of Creme de Violette\nMuddle the bitters with the sugar cube. Add the gin, vermouth, and ice, and stir. Strain into a cocktail glass. Flame and squeeze an orange peel over the cocktail and add a floater of creme de violette (looked like about a teaspoon or so dashed out).\nLast night, Andrea wanted to go to Deep Ellum after reading this\nDrinkBoston\nblog post about how Eric Seed of Haus Alpenz was going to be there showcasing some of his new line including Hayman's Old Tom Gin and Dolin Vermouths. The Old Tom Gin was rather exciting since this was a defunct ingredient brought back from the recipe vaults from a member of the family that started the Beefeater line. The Dolin line is interesting in that it is the last independent company producing Vermouth de Chambery whereas the others have been bought up by large corporations, and their style of production is in keeping with the old ways of herb maceration instead of prepared infusions.\nEric let us taste the Old Tom gin and Dolin sweet and dry vermouths while apologizing that his blanco vermouth bottle was emptied at his stop in New York city the day before (which must be a good sign!). The Old Tom was very much like a Jonge Genever in the malty full-mouth feel; however, it had a greater focus on botanicals than a Jonge Genever does (I am basing my comparison on the Boomsma). A little more sweetened than a dry gin but not all that much so. The Dolin vermouths were rather tasty. The dry was great on its own but might be lost when mixed in some cocktail recipes since the wine and botanicals were rather light tasting. The sweet vermouth seemed more robust while still not being overly aggressive. We also got to taste a dash or two of Amargo Chuncho, a Peruvian bitters that Eric is planning on or hoping to distribute. The Amargo Chuncho made its way into a Pisco Sour that Max Toste mixed up for the group. Max also made a Tom Collins and a Ramos Gin Fizz showcasing the Old Tom, a\nHesitation Cocktail\nwith Haus Alpenz's Batavia Arrack, and the Trilby variation.\nA standard Trilby is rye (or bourbon), sweet vermouth, and orange bitters, whereas CocktailDB includes the variation as 1 1/4 oz Old Tom Gin, 1 oz sweet vermouth, 2 dashes orange bitters, and a float of Creme Yvette. Max's drink listed at the top of the entry used the Hayman's Old Tom Gin and Dolan Sweet Vermouth. His house-made bitters and the addition of the flamed orange peel put his signature on this recipe. The Old Tom and this particular vermouth worked rather splendidly in this classic recipe. I wonder how it would taste in a Martinez... Overall, it's rather exciting to see these products being produced again and/or being distributed stateside. One by one these defunct ingredients from the days of yore are returning.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "columbian punch (variant)", "url": "https://cocktailvirgin.blogspot.com/2008/09/columbian-punch-variant.html", "published": "2008-09-27T17:07:00.003-04:00", "updated": "2017-08-31T12:03:13.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "World’s Columbian Exposition", "year": 1893 }, "categories": [ "apple cider", "chartreuse (green)", "lemon juice", "orange juice", "rum", "sugar", "tea" ], "ingredients": [], "instructions": null, "body_text": "The second punch was the Columbian Punch. It was much anticipated since I had left the recipe on the counter and the combination of ingredients sounded rather tempting. Had I served this one first, the Fish-House Punch might have been dwarfed flavor-wise. The recipe was created in 1893 to honor the 401st anniversary of Columbus’ trip to America. Although a year late for the quadricentennial celebration, the punch was made for the World’s Columbian Exposition held in Chicago. The recipe was later published in\nBeverages and Sandwiches for Your Husband's Friends\n.\nColumbian Punch (variant)\n• 1.75 liter Amber Rum\n• 750 mL Calvados\n• 8 oz Green Chartreuse\n• 32 oz Oolong Tea\n• Juice of 4 Lemons\n• Juice of 4 Oranges\n• 2 cups of Sugar\n• 2 x 750 mL bottles Sparkling Hard Cider\nThe original recipe would have used Cognac instead of Calvados and Champagne instead of cider. My notes say that I used Mount Gay Eclipse rum, Morin Selecion Calvados, and Farnum Hill Summer Cider from New Hampshire. Also, I used orange juice instead of squeezing oranges and pre-made cold process simple syrup (1:1) instead of stirring the crystals into solution in the punchbowl itself. Similar to the Fish-House, the rum and apple brandy were placed in the freezer overnight. The cider, simple syrup, and tea were refrigerated.\nThe small amount of Chartreuse in the drink did give the punch a rather pleasant herbal nature to it and complemented the Oolong tea rather well. The apple flavors from the Calvados and cider were present but not overwhelming.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQlFM2Vv4Tx67TUgX7v7_uRvYS30lcw2O-fRPXSq3Ga-beuzLjCHAdp6a6V_lWS5MlN3dm-rHLtptKz-Tn0b8-dte5qmqUvA-fFyqB-6JwCCGn_AHUG5_7_QZYRwgr49fj-2bBY8AZE-t/s320/punch2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQlFM2Vv4Tx67TUgX7v7_uRvYS30lcw2O-fRPXSq3Ga-beuzLjCHAdp6a6V_lWS5MlN3dm-rHLtptKz-Tn0b8-dte5qmqUvA-fFyqB-6JwCCGn_AHUG5_7_QZYRwgr49fj-2bBY8AZE-t/s800/punch2.jpg", "comment_count": 0 }, { "title": "philadelphia fish-house punch (variant)", "url": "https://cocktailvirgin.blogspot.com/2008/09/philadelphia-fish-house-punch-variant.html", "published": "2008-09-27T17:09:00.004-04:00", "updated": "2017-08-31T12:02:19.659-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Schuylkill Fishing Club", "year": 1732 }, "categories": [ "calvados", "creme de peche", "rum", "sugar" ], "ingredients": [], "instructions": null, "body_text": "Last night, Andrea and I threw a punchbowl party in honor of the birth of John Chapman (aka Johnny Appleseed). Michael Pollan in his book\nThe Botany of Desire\ndubbed Chapman the American Dionysus for he brought the gift of alcohol to the frontier in the form of fermentable fruit.\nKeeping with the theme, we made apple variations of two classic punch recipes, the Philadelphia Fish-House and Columbian Punches. The first one we made was the Fish-House, a punch which one history dates it back to 1732. It was created at a Philadelphia fishing club and gentleman’s society called the Schuylkill Fishing Club, and the punch is best summed up in these lines from a poem, “There's a little place just out of town, / Where, if you go to lunch, / They'll make you forget your mother-in-law / With a drink called Fish-House Punch.” And yes, the punch is that strong…\nPhiladelphia Fish-House Punch (variant)\n• 1.75 liter Amber Rum\n• 750 mL Calvados\n• 1/2 cup Peach Brandy\n• 7 cups Water\n• 2 cups Sugar\n• 1 lemon thinly sliced\nThe original form of this recipe used Cognac instead of my Calvados substitution. My notes say that I used Mount Gay Eclipse rum, Morin Selecion Calvados, and Crème de Peche de Vigne. The rum and apple brandy were placed in the freezer overnight. I made up the sugar as a cold-process simple syrup and placed in the refrigerator for chilling. The refrigeration of the liquids was to avoid the need for ice which would change the shape of the punch over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqiSYy8UU7e98iKXRCSP4E8O7nAcepR-gLpJP043nkn0ptI6N1usEy_0TU8-A2Wm_AG1PXbHg9rQ3AlqxItFenqSBwjS9mSa4zdpJCkabXP36FU0KH-95aXrIhfbshXqc4oMz0XGai95y/s320/punch1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqiSYy8UU7e98iKXRCSP4E8O7nAcepR-gLpJP043nkn0ptI6N1usEy_0TU8-A2Wm_AG1PXbHg9rQ3AlqxItFenqSBwjS9mSa4zdpJCkabXP36FU0KH-95aXrIhfbshXqc4oMz0XGai95y/s800/punch1.jpg", "comment_count": 3 }, { "title": "[presidente-like cocktail]", "url": "https://cocktailvirgin.blogspot.com/2008/10/presidente-like-cocktail.html", "published": "2008-10-01T13:24:00.003-04:00", "updated": "2017-08-31T12:01:30.770-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (aromatic)", "creole shrub", "rum (white)", "vermouth (sweet)" ], "ingredients": [ "2 oz Barbancourt Rhum", "1/2 oz Creole Shrub", "1/2 oz Carpano Antica Vermouth", "1 d Fee's Aromatic Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Barbancourt Rhum\n1/2 oz Creole Shrub\n1/2 oz Carpano Antica Vermouth\n1 d Fee's Aromatic Bitters\nStir with ice and strain into a cocktail glass.\nOn Monday night, Andrea and I went to Eastern Standard for dinner and drinks. We were warmly greeted by Kevin Martin who told us about his experiences at the bartender exchange with Please Don't Tell (NYC) and showed us the bottle of Carpano Antica from his travels. Carpano Antica is a vermouth from the same people who make Punt e Mes and tries to recreate Antonio Benedetto Carpano's original recipe for vermouth from 1786. We got to taste some before asking to have cocktails made with it; we were not going to let the opportunity slip away since we have not seen it anywhere here in Boston.\nMy request for a rum and Carpano Antica cocktail was returned with this unnamed creation. The Creole Shrub added a subtle orange flavor to the cocktail. Compared to a\nPresidente\nwhich uses dry vermouth, the Carpano Antica exerted a little dominance over the Creole Shrub but was well balanced with the rum.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[rum prospect park-like cocktail]", "url": "https://cocktailvirgin.blogspot.com/2008/10/rum-prospect-park-like-cocktail.html", "published": "2008-10-01T13:44:00.002-04:00", "updated": "2017-08-31T12:01:24.349-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "punt e mes", "rum" ], "ingredients": [ "2 oz Goslings Family Reserve Old Rum", "1/2 oz Punt e Mes", "1/2 oz Aperol" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Goslings Family Reserve Old Rum\n1/2 oz Punt e Mes\n1/2 oz Aperol\nStir with ice and strain into a cocktail glass.\nFor one of my two drinks made by Hugh Fiore at Eastern Standard on Monday night, I gave him 3 boozes -- rum, Punt e Mes, and Aperol -- and left the rum choice and proportions up to him. The drink he came back with beyond my expectations.\nThe rum he selected was Goslings Family Reserve, Goslings' top tier dark rum which has been aged in oak barrels. The richness of the rum along with the other ingredients made for a rather chocolaty drink with a slight bitter edge to it.\nAndrea made me pose with the gesture for this photo after I commented that the drink was like a \"\nProspect Park\nwith balls\".", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EEba3QciEjGO70P_RBxrXVIU6TlWSJN4Lm945g38Bz4jMsS-yRL9F0HF9sj9PFU8FLG5t7uN7FsuPeecbnjEASybmnLGLbSDdlOtjz4ixe5hxDMSjAzs2zEqzNCegKgItRPO10rApqIi/s320/rumaperolpunt.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EEba3QciEjGO70P_RBxrXVIU6TlWSJN4Lm945g38Bz4jMsS-yRL9F0HF9sj9PFU8FLG5t7uN7FsuPeecbnjEASybmnLGLbSDdlOtjz4ixe5hxDMSjAzs2zEqzNCegKgItRPO10rApqIi/s800/rumaperolpunt.jpg", "comment_count": 2 }, { "title": "grapefruit bitters", "url": "https://cocktailvirgin.blogspot.com/2008/10/grapefruit-bitters.html", "published": "2008-10-04T16:31:00.004-04:00", "updated": "2017-08-31T11:59:40.320-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*bitters recipe", "bitters (other)", "gin", "quinquina", "vermouth (dry)" ], "ingredients": [], "instructions": null, "body_text": "While collecting bitters recipes from across the web, I found several for grapefruit bitters. Instead of following one recipe, I made a hybrid of the two I liked the best. One was from\nJohn Paul Deragon\nand the other from\nChuck Taggart\n. With the Deragon recipe, I was intrigued by his flavoring with lavender in addition to other herbs such as gentian and spearmint, the latter of which was abundantly growing in my garden. With the Taggart recipe, I used his heavy-on-the-pith and bitterness focus on the grapefruit in addition to his use of corriander for an extra bite. My recipe based on these sources was the following:\nGrapefruit Bitters\n• 16 oz Bacardi 151 Rum\n• 3 oz Water\n• 160 g Grapefruit Rind (one rind with pith)\n• 20 g Grapefruit Zest (zest of one grapefruit)\n• 12 g Fresh Ginger (diced)\n• 4 g Fresh Spearmint\n• 10 g Dried Lavender\n• 2 g Coriander Seed\nLet steep for 10 days and filter. Extract the absorbed liquid from grapefruit pith using back of spoon and pressure, and filter.\n• 5 tsp Sugar\nHeat in a pot on a medium flame until the sugar is melted and is a light to medium brown, then add\n• 3 tsp Water\nAdd to filtered liquid, mix, and bottle.\nThe end product was rather strong on the lavender although Andrea enjoyed that aspect more than I did. Perhaps halving the lavender next time would fit my tastes better. Here is one drink I made that seemed to work well with the flavors in these bitters:\nRinQuinQuin Martini\n• 2 oz Plymouth Gin\n• 1/4 oz RinQuinQuin\n• 1/4 oz Noilly Prat Dry Vermouth\n• 3 dashes Grapefruit Bitters\nStir with ice and strain into a cocktail glass\nRinQuinQuin is a French quinine-containing aromatized wine flavored with peach leaf, skin, and kernel (instead of the fruit itself). Read more about it in the\nBunnyhugs\nblog which is where I got the idea for this drink (I was inspired by their RinQuinQuin Versper). The peach and grapefruit flavors in this recipe complement each other quite nicely.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: tanzanian gin ::", "url": "https://cocktailvirgin.blogspot.com/2008/10/tanzanian-gin.html", "published": "2008-10-07T12:26:00.007-04:00", "updated": "2017-08-31T11:58:48.342-04:00", "author": "andrea", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "gin" ], "ingredients": [], "instructions": null, "body_text": "Our friends Cris and Nicole climbed Kilimanjaro a couple of weeks ago. We received their postcard in the mail yesterday. Cris wrote:\n\"\nSo, apparently Tanzania distills its own gin. The spirit, Konyagi, tastes a bit harsh, which I suppose cuts through the cold nights on Kilimanjaro. The porters were fond of it, and while I wasn't up to sampling any while on the climb, the lodge that we're staying in while on safari keeps it behind the bar and are happy to serve the stuff to mzunga foreigners like myself.\n... I also just taught the bartender here how to make a Manhattan and a Rob Roy. You all should be proud.\n\"\nFred and I are proud, indeed. Spread the cocktail love!! In added testament to how bad-ass Cris and Nicole are, they arrived at our\nJohnny Appleseed Punch Party\na mere 4 hours after landing back in the states! They brought the bottle to show off.\nI don't know if anyone was brave enough to try any.\nHere\nare more stories of Cris' amazing travels. And\nhere\nis his superb write-up about teaching his bartender in Tarangire Park how to make a Manhattan.\npost script\n: I tried the Konyagi a few weeks later during Cris' and Nicole's annual Canadian Thanksgiving feast. The gin is definitely on the sweeter side, and like Cris said it has a mellow, yet warming, bite. Nicole has developed quite a liking for it, and she learned that when she runs out she can still get it in DC if she chooses to make a little field trip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SYOPhXGzUQzEnh9vV6b8JsTcnT-wgLT0loFAhRUYOrOtXJ27sp3wwZHLjUPMZ8TpYP9rbebBw5S_9n-NPk1lnTQCLJfTB1EF2f4umsKneAiVMy2N9Z6O267fZ2UMjgODvfpDO4qDgRmL/s320/konyagi_small.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SYOPhXGzUQzEnh9vV6b8JsTcnT-wgLT0loFAhRUYOrOtXJ27sp3wwZHLjUPMZ8TpYP9rbebBw5S_9n-NPk1lnTQCLJfTB1EF2f4umsKneAiVMy2N9Z6O267fZ2UMjgODvfpDO4qDgRmL/s800/konyagi_small.jpg", "comment_count": 0 }, { "title": "[mirto cocktails]", "url": "https://cocktailvirgin.blogspot.com/2008/10/mirto-cocktails.html", "published": "2008-10-10T12:50:00.008-04:00", "updated": "2017-08-31T11:54:50.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amer picon", "bauchant", "bitters (other)", "gin", "mirto", "vermouth (bianco)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Plymouth Gin", "1/2 oz Martini & Rossi Dry Vermouth", "1/2 oz Amer Picon", "2 barspoons Mirto" ], "instructions": "Stirred with ice and strained into a coupe. Garnished with a flamed orange peel. Stirred with ice and strained into a coupe sans garnish.", "body_text": "Last night, Tim called us up and asked us if we wanted to meet him at Eastern Standard for which we were game. When we arrived, we found Tim talking to Jackson Cannon as they were drinking Corpse Reviver #3's (equal parts Cognac, Fernet-Branca, and creme de menthe). Jackson asked us what we wanted to drink tonight to which I replied \"rye and Chartreuse\". Jackson said he had a bitter he would like me to try that might fill the Chartreuse need. That bitter was Mirto, a Sardinian liqueur made with myrtle berries and leaves. While the drink he had been working on was gin-based, he said that he could try it with rye. I replied that I would be willing to go with gin especially if that was what he was comfortable trying. Jackson asked if I was up for two cocktails, one with each base spirit, since he wanted to give the rye version a shot.\nSince Jackson had hung up the apron for the night, Hugh Fiore took over. The gin-based recipe he made for me was:\n2 oz Plymouth Gin\n1/2 oz Martini & Rossi Dry Vermouth\n1/2 oz Amer Picon\n2 barspoons Mirto\nStirred with ice and strained into a coupe. Garnished with a flamed orange peel.\nThe Mirto itself was syrupy sweet with a piny taste; Tim likened it to eucalyptus. In the cocktail, the Mirto played rather well with the Amer Picon for complementary bitter fruit flavors and with the vermouth and gin for sharper notes.\nFor my second drink, Hugh tried his hand at developing the rye version with guidance from Jackson. I watched as the first two versions got dumped before they were willing to serve me a drink they were proud of. And it was well worth their added effort for this:\n2 oz Rittenhouse Rye\n1/2 oz Martini & Rossi Bianco Vermouth\n1/2 oz Bauchant Orange Liqueur\n2 barspoons Mirto\n1 dash Bittermens Boston Bitters\nStirred with ice and strained into a coupe sans garnish.\nThe Rittenhouse brought out the spice in the Mirto and formed the base for a complex and tasty concoction. To substitute the orange flavor of the Amer Picon, Hugh used Bauchant, and he added Bittermen's Boston Bitters which is heavy on the citrus. The description of the Bauchant I found was \"Delicate aromas of orange and tangerine; complex and elegant with intense fruit flavors underscored by notes of caramel and butterscotch.\" The variety of flavors and notes going on in that glass were rather stunning. Hopefully one or the other of these drinks makes it on to Eastern Standard's menu in the not so distant future.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKHe5KuK_y6ecxOpk2csymMg6VfsjzwHQ1AElMs1aAg8Spr4xDv_ONTL-CRQBWOq6cfp7qzlaboB90BEx_7nyEqJDxLZ_NhNFhAgNex5RAtGctF1Q6F9xYmJVJeXdyabWhggVRMLl5W0d/s320/hughbitter.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKHe5KuK_y6ecxOpk2csymMg6VfsjzwHQ1AElMs1aAg8Spr4xDv_ONTL-CRQBWOq6cfp7qzlaboB90BEx_7nyEqJDxLZ_NhNFhAgNex5RAtGctF1Q6F9xYmJVJeXdyabWhggVRMLl5W0d/s800/hughbitter.jpg", "comment_count": 0 }, { "title": "[nightcap a la daniel eun]", "url": "https://cocktailvirgin.blogspot.com/2008/10/nightcap-la-daniel-eun.html", "published": "2008-10-10T13:50:00.002-04:00", "updated": "2020-09-14T10:32:43.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Daniel Eun", "source": "Please Don't Tell", "year": null }, "categories": [ "#eastern standard", "averna", "punt e mes", "vermouth (sweet)" ], "ingredients": [ "1 oz Averna", "1 oz Campari", "1/2 oz Punt e Mes", "1/2 oz Martini & Rossi Sweet Vermouth" ], "instructions": "Stirred with ice, flavored with the flamed orange peel, and strained into cordial shot glasses.", "body_text": "1 oz Averna\n1 oz Campari\n1/2 oz Punt e Mes\n1/2 oz Martini & Rossi Sweet Vermouth\nFlamed Orange Peel\nStirred with ice, flavored with the flamed orange peel, and strained into cordial shot glasses.\nHugh Fiore ended our evening at Eastern Standard by pouring Tim, Andrea, and I a round of a nightcap sipper that Daniel Eun of\nPlease Don't Tell\ntaught him how to make. The original recipe would require two parts of a Chinato, a quinine-containing aromatic full-bodied red wine. Since Chinato is hard to come by in Massachusetts (although Jackson did say earlier in the night that they might have it at the bar soon!), a substitution of half sweet vermouth and half Punt e Mes was used.\nThe only other nightcap that has come close to this drink was Eastern Standard's Kevin Martin pouring us a round of Little Italy (2 oz rye, 1/2 oz Cynar, 3/4 oz sweet vermouth) a little over a year ago.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "amaretto sour", "url": "https://cocktailvirgin.blogspot.com/2008/10/amaretto-sour.html", "published": "2008-10-10T22:40:00.006-04:00", "updated": "2017-08-31T11:53:38.013-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "amaretto", "lemon juice" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Guilty Pleasures\" (MxMo XXXII), was chosen by Stevi from\nTwo At The Most\n. Stevi gave the description as, \"October's Mixology Monday will be a tribute to our guilty pleasures. Write about that one cocktail that, no matter how many times you're told it's no good for you, is the one near and dear to your heart. Feel free to celebrate your drink in all its pre-mix glory. Or try to dress it up, show us that when made right, it's a worthy drink, we've just misjudged it.\"\nThinking back a bit before I got into craft cocktails, one of the few hard alcohol bottles I owned was Disarono Amaretto. It was rather handy back in my grad school days in the mid to late 90's since it worked with whatever juice I happened to have on hand and amaretto is rather pleasing and unchallenging. I had no shame then ordering and quaffing a chick drink such as an amaretto sour at a dance club and it did provide a gateway to trying whiskey in the form of whiskey sours. However, this time I wanted to try to bring some dignity to this drink in two ways: one, by not using pre-fab sour mix, and two, by making my own amaretto.\nThe recipe I went with was from\nEpicurious\n. I cut the quantities down by four fold and adapted this batch slightly:\nHomemade Amaretto\n• 2 oz almonds (by weight)\n• 1 tsp dried orange peel\n• 1 dried apricot\n• 1 tsp vanilla extract\n• 4 oz brandy\n• 2 oz vodka\n• 2 oz sugar (by volume)\n• 1 oz water\nGrind almonds and orange peel in coffee grinder, and finely chop the apricot. Put the dry ingrients, liquors, and vanilla in a jar and steep for 6-8 weeks. Then make the 2:1 simple syrup through heating the sugar-water solution. Let cool, add to jar, strain, and finally filter through a coffee filter.\nSince I did not have 6-8 weeks of notice for this project, the batch steeped for only a week and a half which is one of the reasons I cut the recipe down to only a few ounces. My ingredients notes say that I used Courvoisier VSOP Cognac and Ketel One vodka.\nThe recipe I went with was rather simple:\nAmaretto Sour\n• 2 oz amaretto\n• 1 oz freshly squeezed lemon juice\nShake with ice and strain. Garnish with an orange or lemon twist.\nUnlike Disarono brand, this amaretto was lighter and nuttier. Andrea noted that it had an almost bready smell to her nose. The drink itself was not cloyingly sweet and it had a greater depth of flavor than the standard store bought amarettos I have tasted. The greater flavor might also be due to how commercial brands use more essential oils and less raw materials (not to mention artificial flavorings in some cases). It would have been interesting to taste my batch after a full two months of steeping, but alas, this Mixology Monday had a deadline.\nWhile it was the first amaretto of any sort that I have drank since I last made a Three-Legged Monkey (equal parts whiskey, amaretto, and pineapple juice) a few years ago, yes, amaretto still has a strange and guilty place in my heart.\nUPDATE: Visit the MxMo 32\nrecap\nof forty-something {!} different cocktailians' guilty pleasures... Also a great way to learn about new blogs.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJHAJ2qJoGBgywbeBCvNPKSpqAIFuxp7SH7ZqAz5r-NhGwc_tv-61USau31csi-SN4LfvP49xfHgjVadUhmrDkfZ0yOiWcgF8ymC1uy2QgxbwxBAseGgT-2NGShOKNikhu4WhPNi8pnHW/s320/amaretto1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "[rye bittery experiment]", "url": "https://cocktailvirgin.blogspot.com/2008/10/rye-bittery-experiment.html", "published": "2008-10-14T11:56:00.003-04:00", "updated": "2017-08-31T11:52:19.571-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam", "source": "Drink", "year": null }, "categories": [ "#drink", "averna", "bitters (aged)", "chartreuse (green)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholdt Rye", "1 oz Green Chartreuse", "1/2 oz Averna", "1 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Stirred with ice and strained into a rocks glass.", "body_text": "1 1/2 oz Old Overholdt Rye\n1 oz Green Chartreuse\n1/2 oz Averna\n1 dash Fee's Whiskey Barrel Aged Bitters\nStirred with ice and strained into a rocks glass.\nLast night, Andrea and I finally made it over to Drink in Fort Point Channel here in Boston. We figured that we would avoid the first week's crowds coupled with the bar's settling in process zaniness. We ended up sitting at the center of three connected bars (think the letter 'E' in block format). The left and right were John Gertsen and Ben Sandrof, both of No. 9 fame; the center bar where there were a few open seats was Sam, an old Eastern Standard alumni, who would be our bartender for the night.\nDrink's format is a menuless one. The bartenders size you up during conversation to figure out what you would like to have. Around us, people were mentioning base spirits, dryness levels, fruit flavors, or herbal notes as starting points. I told Sam that I wanted something with rye and bitters to which he asked if I wanted something in the Manhattan vein. When I replied that I enjoyed bitter liqueurs, he asked if I liked Chartreuse. My answer was for him to go ahead and make something with rye and one of the Chartreuses.\nSam chose the green Chartreuse after picking up and putting down the yellow. He decided to fill in the gaps with Averna, an Italian Amaro that we're fond of at home. His creation gave all the appearances of a pure improvisation which is a neat feel. The end result was a slightly syrupy Green Point-tasting drink that was a pleasant sipper. It worked rather well as a digestif since my tummy was still full of dinner.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[dark rum and carpano antica]", "url": "https://cocktailvirgin.blogspot.com/2008/10/dark-rum-and-carpano-antica.html", "published": "2008-10-14T13:47:00.003-04:00", "updated": "2017-08-31T11:52:15.554-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sam", "source": "Drink", "year": null }, "categories": [ "#drink", "benedictine", "bitters (other)", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "1 oz Carpano Antica Vermouth", "1/2 oz Benedictine", "2 dashes Bittermens ‘Elemakule Tiki Bitters" ], "instructions": "Stir with ice and strain into an old-style cocktail glass.", "body_text": "1 1/2 oz Old Monk Rum\n1 oz Carpano Antica Vermouth\n1/2 oz Benedictine\n2 dashes Bittermens ‘Elemakule Tiki Bitters\nStir with ice and strain into an old-style cocktail glass.\nFor my second cocktail last night at Drink, I told Sam that I wanted to switch base spirits to a medium or dark rum and I was interested to see what he could do with that and Carpano Antica (I wrote about my first Carpano Antica cocktail experience in this\npost\nwhen Eastern Standard had a bottle). I left the rum choice and other ingredients up to him.\nSam chose Old Monk, a rum from India that is infused with vanilla, and picked Benedictine and Tiki bitters to round out the drink with a bit of complexity. The choice of Old Monk was a good one since the strong vanilla tones played rather well with the other flavors in the bitters, vermouth, and Benedictine. Overall the drink had a delightful sherry-esque taste to it. The poor quality photo above (camera phone sans flash) shows the vintage (or reproduction?) glassware at Drink. It also shows some of the old wool mill's character of the place with the brick and stone walls (although the amazing large exposed wood beams are not captured in this picture). In addition, the center of the photo shows the bowl of fresh citrus fruits and the wide variety of potted herbs (everything from curry to basil to hot pepper plants) that they use for garnish and flavoring in their creations.\nSam was pleased enough with his creation that he later made one for a gentleman at the other side of the bar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ609uxXCLWUrIOGwOl7lkvHKNGlnhy-yO3YEh33XBACpERK3irEuzU4ZtCCkzFN0uKDoYgBCy73TsMHYIOeGtjSiOWagLVBz2Ey_ypaIJwpzJwYSj2BU7R48cyoFhY3ukxHNL2bbLLwTs/s320/drink_rum2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ609uxXCLWUrIOGwOl7lkvHKNGlnhy-yO3YEh33XBACpERK3irEuzU4ZtCCkzFN0uKDoYgBCy73TsMHYIOeGtjSiOWagLVBz2Ey_ypaIJwpzJwYSj2BU7R48cyoFhY3ukxHNL2bbLLwTs/s800/drink_rum2.jpg", "comment_count": 0 }, { "title": "bourbon corpse reviver no. 2 (kentucky corpse reviver)", "url": "https://cocktailvirgin.blogspot.com/2008/10/bourbon-corpse-reviver-no-2.html", "published": "2008-10-14T14:24:00.004-04:00", "updated": "2026-02-03T10:49:03.770-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#drink", "cointreau", "herbsainte", "lemon juice", "lillet", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz\nGin\nBourbon\n3/4 oz Cointreau\n3/4 oz Lillet Blanc\n3/4 oz Fresh Lemon Juice\n2 dashes Herbsaint\nShake with ice and strain into a cocktail glass.\nFor my last cocktail last night at Drink, I asked Sam to keep with the dark spirits and use Bourbon and I wanted him to use Pastis. Sam smiled and went to work. The bar was hitting a second wave of people by this point -- the industry crowd was filtering in -- so I missed some of the ingredients that he used. I did see the Lillet and the Herbsaint, but I did not see or ask what whiskey he used. The recipe above, save for the strikethrough, is copied from\nChuck Taggart's site\nand may not perfectly reflect the drink I received. I assumed that Sam kept the proportions of this classic rather true to the recipe.\nThe swapping of the gin for a darker spirit added a richness that I have previously experienced in the Final Ward's use of rye in place of the Last Word's gin. The Bourbon did mask the Herbsaint and Lillet flavors a bit more than the gin version of the Corpse Reviver No. 2 would, so the focus of the drink was shifted slightly although not in a bad way.\nMy googling brought up an interesting article in\nKaiser Penguin's blog\ndiscussing the Corpse Reviver No. 2. In the comment section, one guest wrote how the Twentieth Century Cocktail (gin, Lillet, lemon, light creme de cacao) which has some similarities to this Corpse Reviver was Bourbonfied into the Nineteenth Century Cocktail by Brian Miller (Pegu Club/Death & Co.) in a similar way. We might have to try the 19th Century at home some time...\nUpdate 2/3/26:\nI saw on\nReddit\ntoday someone referring to this as the Kentucky Corpse Reviver which is catchier than BCR#2.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "martinez", "url": "https://cocktailvirgin.blogspot.com/2008/10/martinez.html", "published": "2008-10-15T10:12:00.002-04:00", "updated": "2017-08-31T11:50:21.315-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jerry Thomas", "source": null, "year": null }, "categories": [ "#green street", "bitters (orange)", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "1 1/2 oz Martini & Rossi Sweet Vermouth", "2 barspoons Luxardo Maraschino Liqueur", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist lemon peel over drink. Garnish with a lemon wedge", "body_text": "1 1/2 oz Plymouth Gin\n1 1/2 oz Martini & Rossi Sweet Vermouth\n2 barspoons Luxardo Maraschino Liqueur\n1 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail glass. Twist lemon peel over drink.\nLast night, I met Andrea at Green Street where she was attending the\nLUPEC\nMeet & Greet and I sat down for a drink. LUPEC put together a short menu of 4 cocktails (as a supplement to Green Street's extensive list): the Hearst, English Rose, Gin n' Sin, and the Martinez.\nI asked Andy to make me a Martinez (the alleged predecessor of the modern Martini), and I was curious which recipe he would use. He used an equal parts one. This puts it as an intermediate recipe by comparing the gin to sweet vermouth ratios. The first Martinez I tasted was one at home from\nThe Ultimate Bar Book\nwhich I have made with regular gin to decent success and with Genevers, Oude and Jonge, to great success. The recipe is a 4 to 1 as follows:\nMartinez a la Mittie Hellmich\n2 oz Old Tom Gin\n1/2 oz Sweet Vermouth\n1/4 oz Maraschino Liqueur\n1 dash Orange Bitters\nThe older version is the Jerry Thomas one. I had one of these made with Old Tom Gin at Deep Ellum when Eric Seed was showcasing his\nnew products\n. There Max Toste mixed with Hayman's Old Tom Gin and Dolin Sweet Vermouth. The recipe is a 1 to 2 as follows:\nMartinez a la Jerry Thomas\n2 oz Sweet Vermouth\n1 oz Old Tom Gin\n1 tsp Maraschino Liqueur\n1 dash Boker's Bitters\nOptional: 1/2 tsp Gum Syrup for extra sweetness\nGarnish with a lemon wedge\nThis version highlighted the vermouth much more which worked rather well with the amazing Dolin Sweet Vermouth which was good enough to drink straight (which we did do!). One theory I read was that the gins of that time period were much stronger (cask proof) and needed to be diluted more to make a comparable drink to what we make with today's 80 proof gins.\nI just find it interesting how the trend of drying out the Martinez as shown by these three recipes mirrors how Martinis have been dried out historically by decreasing the proportion of dry vermouth down to a dash if that on the driest end. Clearly, with a vermouth worthy of drinking on its own, either drink can work magnificently well with a larger proportion of vermouth.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "rome is burning", "url": "https://cocktailvirgin.blogspot.com/2008/10/rome-is-burning.html", "published": "2008-10-16T15:42:00.008-04:00", "updated": "2017-08-31T11:49:30.762-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (Peychaud's)", "cognac", "grenadine", "punt e mes", "wine (red)" ], "ingredients": [ "1 1/2 oz. cognac", "3/4 oz. Punt e Mes", "1/4 oz. grenadine", "3 dashes Peychaud's bitters" ], "instructions": "Stir on ice Add 1 1/2 - 2 oz. Lambrusco.", "body_text": "1 1/2 oz. cognac\n3/4 oz. Punt e Mes\n1/4 oz. grenadine\n3 dashes Peychaud's bitters\nStir on ice\njusque à froid\n. Strain into a cocktail glass.\nAdd 1 1/2 - 2 oz. Lambrusco.\nTranscribed on 4 October, 2008 from a register tape filled with elegant, rounded script (not my own).\nYes, yes, I know. A bit late with my posts. Work's been busy, but now that I've emerged somewhat from paperwork hell, I can catch up.\nFred had suggested that we stop in at Rendezvous a couple of Saturdays ago. I felt nicely warmed by the glass of crusted port with which I had finished my dinner at Vee Vee, and so I took him up on the suggestion. Scott greeted us with his usual friendly half-smile and poured us some water while we settled into seats nearest the door. Looking over the menu, I decided on Rome is Burning, for no other reason than the name sounded so very evocative. \"Yes, indeed, Rome is Burning.\"\nThe nose was very grapey. The color - darkest purple-red. The taste - much sweeter than I anticipated, with a very slight effervescent bite. Sadly, I concluded it really wasn't what I wanted to drink\nà ce moment-là\n. The bartender later warned me that the cocktail is more of an apéritif, and I can see that the flavor might have worked better had I not just eaten (and imbibed) something sweet (a slice of cheesecake and the aforementioned port). So I passed the cocktail glass off to Fred. I still wanted a cocktail, so I waited while Fred finished my drink before requesting another drink.", "images": [], "thumbnail_url": null, "comment_count": 5 }, { "title": "millionaire", "url": "https://cocktailvirgin.blogspot.com/2008/10/millionaire.html", "published": "2008-10-17T10:41:00.005-04:00", "updated": "2017-08-31T11:49:26.965-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "curacao", "egg white", "grenadine", "pimento dram", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz. bourbon", "1/2 oz. orange curaçao" ], "instructions": "Shake with ice. Strain and serve in a cocktail glass.", "body_text": "1 1/2 oz. bourbon\n1/2 oz. orange curaçao\negg white\n1/4 oz. grenadine\n1/4 oz. pastis\nShake with ice. Strain and serve in a cocktail glass.\nRecipe from cocktaildb.com. Don't use it, it's pretty unremarkable when made this way. I'll explain.\nAfter making the grave error of ordering a before-dinner drink after dinner, I decided I couldn't go wrong with a pastis-based drink. So, that is what I requested from Scott at Rendezvous for my second cocktail. He decided I had to try his variant of the Millionaire.\nThe color of the drink was an intriguingly opaque pale purple. Scott told me he used the Old Fitzgerald Bonded for the bourbon, which I had admired on one of my previous visits. I did a quick search for the recipe on cocktaildb, and when I showed him the recipe above, he noted that he had tinkered with it substantially. I'm pretty sure he said he used 2 oz. bourbon, and I think he used more pastis and less grenadine. He also noted that it took him a long time to learn how to make the cocktail properly - the amount of egg white is the key. He only uses a fraction of the white, probably not even half. And it was perfect, the white gave body and opacity only with no hint of smell or flavor.\nWhen I suggested the Millionaire cocktaildb recipe to Hugh at Eastern Standard a few nights later, he dutifully made one for my friend Tim. He used 1 1/5 oz. of Michter's rye instead of bourbon, and I cautioned him to be conservative with the egg white. The result just wasn't that tasty, and fell flat. Other cocktail reviewers online had noted this about the recipe as well. Scott's version has certainly elevated the Millionaire far above its dubious reputation.\nIn my preparation for writing this entry, I searched the intarwebz for a recipe that might give me a clue about the rest of the proportions Scott used. David Wondrich's\nrecipe\nover at Esquire's website seemed the closest, for all that it omits the pastis. His commentary appealed to the Marxist in me:\nThe typical millionaire, circa 1920: top hat, tails, sweep-fendered Rolls-Royce, the whole Scrooge McDuck bit. An image with traction. In fact, it spawned several cocktails of that name, none of which a true millionaire would order. It was bad enough that these formulae wore their aspirations on their sleeves -- back then, in the age before Trump with a capital T, a millionaire had to at least\npretend\nthat it wasn't all about the Benjamins. Worse, though, most of 'em sucked. But here's one -- created at London's top-shelf Ritz Hotel, sometime before 1925 -- that \"tastes sense,\" as Lawton Mackall put it in Esquire's October 1940 \"Potables\" column. Sweet, pleasant, even jovial. In fact, judging from actual millionaires we have met, rather atypical.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "celery bitters", "url": "https://cocktailvirgin.blogspot.com/2008/10/celery-bitters.html", "published": "2008-10-20T13:13:00.008-04:00", "updated": "2017-08-31T11:49:18.784-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*bitters recipe", "bitters (other)", "pimm's no. 1", "rum", "vermouth (dry)" ], "ingredients": [], "instructions": null, "body_text": "Back in the 1800's and early 1900's, a variety of snake oil-like medicines full of bitter botanicals found their way into cocktail mixing glasses for their flavor and not their medicinal claims. One of them was celery bitters which were sold by many companies including Brod, Gold Lion, Gladstone, and Paine (a bottle collector's page\nhere\n). Celery seeds have a celery odor and taste with an extra bit of bitterness to them that mixologists of yore found to be quite tasty in certain cocktails.\nUp until recently, celery bitters were a defunct bar reagent. The German company, the Bitter Truth, has concocted some; however, I have not spotted a bottle in Massachusetts and the best I could do is pay for it to be shipped over here. Considering the last time I had bitters shipped to my house (Peychaud's) which resulted in the only package I have ever had turn up as missing but officially \"delivered\" by the USPS, I decided to wait. Impatience took over and I tried my own hand at a recipe.\nI designed this recipe having never tasted the Bitter Truth's apparently amazing product and only heard that it had citrus tones to it. I decided to take it in a different direction. I was inspired by the concept of a British soda containing dandelion and burdock[1] and based the recipe around celery seeds and these two botanicals:\nYarm's Celery Bitters\n• 40 grams Celery Seed\n• 10 grams Burdock Root\n• 10 grams Barberry Root\n• 5 grams Dandelion Leaf\n• 5 grams Gentian\n• 5 grams Cardamon Pod\n• 3 grams Spearmint (fresh)\n• 2 grams Corriander Seed\nAdd 10 oz Bacardi 151 proof Rum and 5 oz water. Let infuse for 10 days with frequent mixing. Filter through a coffee filter, and bottle.\nMy first scaled-up batch of bitters were rather delightful during the infusion process in the overproof rum. However, when I added the water to cut down the alcohol, it underwent an intense louching. Much of the flavor precipitated out of solution and later attempts to increase the alcohol only helped slightly. The second batch was not as flavorful either due to a differently sourced batch of celery seeds or because I was only using 100 proof alcohol instead of 150 proof during the infusion process.\nI discussed this project with Jackson Cannon of Eastern Standard, and he recommended trying it with Pimm's since it works well with vegetable flavors (although Hendrick's gin might also work in the same way). My idea was to use rhum agricole to match the funkiness of bitters. To bring the two together, I changed Eastern Standard's recipe for the\nRye and Dry\naccordingly:\nRhum and Dry\n• 1 oz Rhum JM\n• 1 oz Pimm's No. 1\n• 1 oz Noilly Prat Dry Vermouth\n• 3 dash Celery Bitters\nStir on ice and strain into a cocktail glass.\nJackson was right in how the celery flavors would work well with the Pimm's, and I found the herbalness of the rest of the bitters to complement the rhum agricole. The cocktail had a rather pleasant celery aftertaste with a bit of extra complexity over the dry vermouth flavors. While the bitters seem to have a much less limited range than say Angostura in cocktails, I was not disappointed with the end result.\n[1] Nov 12, 2008 postnote: A blog I just found today gives a great homemade dandelion and burdock syrup recipe for making your own soda:\nhttp://www.tristanstephenson.com/wordpress/2008/03/23/homemade-dandelion-burdock-recipe/", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRw9sdz0wHaeG3SY9ZIU6ebXX2heFnmdkUe6V9F7V5KcGi8OlMBva5pk8pAG0FMTiqsoeaXP2WXV1ZR3Siq-hbCWiXHVlc7XkhWcG7Eosk-za_QG0O9molIDqdVr00HMND1nVu8ctwGITG/s320/painescelery.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeTd7ydGHc_TCQEeGTHproW4PBk_R3Qw5oEaIEkF9BgHMnPgy4JGsT07QJNK5jHYPFKMik8YSXh67rB_GERNtxMmHHcDLvevBFhOdFVEObhXWtsgJc1ZWgUDGdmFuvS856eTVRdF34Vbu/s320/celerybit.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRw9sdz0wHaeG3SY9ZIU6ebXX2heFnmdkUe6V9F7V5KcGi8OlMBva5pk8pAG0FMTiqsoeaXP2WXV1ZR3Siq-hbCWiXHVlc7XkhWcG7Eosk-za_QG0O9molIDqdVr00HMND1nVu8ctwGITG/s800/painescelery.jpg", "comment_count": 2 }, { "title": "avec le feu", "url": "https://cocktailvirgin.blogspot.com/2008/10/avec-le-feu.html", "published": "2008-10-21T11:49:00.006-04:00", "updated": "2017-08-31T11:47:27.297-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "Hugh", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "*hot", "honey", "pastis" ], "ingredients": [ "2 oz. Ricard", "3/4 oz. honey syrup (1:1 with water)", "1 spritz of Clove spray (near as I can tell, it was a high-proof alcohol infusion)" ], "instructions": null, "body_text": "2 oz. Ricard\n3/4 oz. honey syrup (1:1 with water)\n1 spritz of Clove spray (near as I can tell, it was a high-proof alcohol infusion)\nHeat a 10 oz. mug with hot water (save hot water in another mug). Mix above ingredients in warmed mug, add hot water to top off. Garnish with a flamed lemon peel.\nFred DJ-ed last night at Ceremony - his 9th year running! I was feeling chilled, so I suggested hitting Eastern Standard for a nightcap afterwards.\nHugh asked me what I wanted, and my reply was \"Hot.\" ES hasn't yet made the transition to the winter menu, but he suggested a hot pastis-based drink and mixed this up for me. You really have to be a pastis freak to love it - fortunately, I am such a freak.\nIt warmed me nicely, though I could have done with about 2 oz. less of the hot water (it cooled before I was completely finished). Normally they make this drink with a barspoon of pure honey instead of the syrup, but I find that the Ricard has enough sweetness for me, so I didn't miss the thicker honey shot. I also made the interesting discovery that flamed lemon peels aren't too awful (I still hate flamed orange, though). The flamed lemon did add a nice scent and just the right hint of flavor. I couldn't really taste/smell the clove except as a faint breath at the first sip. Fred isn't a clove fan, so even he liked it. I'd love to try making this at home, with some of the honey my co-worker gave me from her farm in Southboro. Mmmm.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "fort point cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/10/fort-point-cocktail.html", "published": "2008-10-21T12:07:00.003-04:00", "updated": "2017-08-31T11:47:16.397-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Drink", "year": 2008 }, "categories": [ "#drink", "benedictine", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz. Rye (Old Overholt was used)", "1/2 oz. Punt e Mes", "1/4 oz. Benedictine" ], "instructions": "Stir with chipped ice and strain into a cocktail glass. Serve with a brandied cherry on the side.", "body_text": "2 oz. Rye (Old Overholt was used)\n1/2 oz. Punt e Mes\n1/4 oz. Benedictine\nStir with chipped ice and strain into a cocktail glass. Serve with a brandied cherry on the side.\nA belated post from my first trip to Drink on 13 October. This was my last cocktail (of 3) for the night. This cocktail is as close as Drink comes to a \"signature cocktail\" - really, all of their cocktails are so singular. Sam mixed this up expertly and it was a perfect way to finish my cocktailing proper for the evening.\nAfter I finished this drink, I went over to the other wing of the bar to say \"Hi\" to John. Seated to our right, Brother Cleve recognized us from the Haus Alpenz tasting at Deep Ellum and introduced us to his friend Pratap (sorry if I got the spelling not quite correct). We chatted while John poured me a lil something, darned if I can remember what, but it was home-made and tasty. Ah! yes, I remember - Ben's (respectable) attempt to duplicate Carpano Antica Formula! The scent was virtually dead-on, but the body was a tad lighter. And that kind of stuff is what really makes John's bars unique - his generous offers to sample some of the works-in-progress. Fred and I are always game for tasty experiments.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[old tom gin, apple brandy, and st. germain]", "url": "https://cocktailvirgin.blogspot.com/2008/10/old-tom-gin-apple-brandy-and-st-germain.html", "published": "2008-10-21T12:26:00.007-04:00", "updated": "2017-08-31T11:46:53.951-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sam", "source": "Drink", "year": null }, "categories": [ "#drink", "applejack", "bitters (orange)", "gin", "st. germain" ], "ingredients": [ "1 3/4 oz. Old Tom Gin", "1/2 oz. Apple Brandy (Laird's 7 1/2 year old was used)", "1/4 oz. St. Germain", "1 dash Bittermens Orange No. 9" ], "instructions": "Stir with cracked ice, strain and serve in a cocktail glass. Squeeze a lemon peel over the drink and discard.", "body_text": "1 3/4 oz. Old Tom Gin\n1/2 oz. Apple Brandy (Laird's 7 1/2 year old was used)\n1/4 oz. St. Germain\n1 dash Bittermens Orange No. 9\nStir with cracked ice, strain and serve in a cocktail glass. Squeeze a lemon peel over the drink and discard.\nMy inaugural cocktail at Drink, consumed (with much relish) 13 October. When Fred and I walked into Drink, we spotted Ben on the right-hand wing of the bar, John on the left, and a vaguely familiar-looking fellow in the center. John's bar looked a tiny bit too crowded, and Ben seemed distracted by a crowd of industry-looking people, so we selected the middle section and it was just right.\nWe sat down and Sam, our bartender, introduced himself. In case the reader isn't familiar with the format of Drink, there are no cocktail menus - the bartender must rely on expert communication and practically encyclopedic knowledge to come up with a beverage that (s)he thinks you might like, based on few clues. I was in the mood for a gin-based cocktail, and stated that I preferred my cocktails on the drier side. Sam said he's been working on a gin cocktail with just a wee bit of St. Germain - enough to impart the distinct elderflower flavor without a hefty slug of sweetness. I've enjoyed many tequila-based cocktails made with St. Germain - the smokiness of the tequila cuts the sweet quite nicely - but I find most other St. Germain cocktails to be too candied for my palate.\nIt was fun to watch Sam at work in Mr. Gertsen's apothecary - he exactingly measured out the proportions in little stainless OXO measuring cups, and dispensed the bitters using a medicine dropper. In keeping with another of Drink's gimmicks, the bottles are kept under the bar, and one is consequently forced into opening a dialog with the bartender in order to ascertain which brand of spirit was used in his/her creation. Imagine my delight when Sam told me that he used the newly-available Old Tom Gin in my cocktail. The Old Tom tastes practically ambrosial in the Ramos Gin Fizz, and it functioned much the same way in this (unnamed) cocktail. Indeed, this drink was perfectly balanced, and I made up my mind right at that moment that John had found yet another bartender who *gets it*.\nWhile I sipped this ethereal delight, Teardrop by Massive Attack came on Drink's speakers. I could almost imagine dancing around this somewhat austere basement industrial space, much like a certain club we used to frequent.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: jessica goes to SF, and takes poor notes at Bourbon & Branch::", "url": "https://cocktailvirgin.blogspot.com/2008/10/jessica-goes-to-sf-and-takes-poor-notes.html", "published": "2008-10-21T16:16:00.008-04:00", "updated": "2017-09-22T11:49:06.788-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Bourbon & Branch", "year": null }, "categories": [ "#other", "amaro nonino", "benedictine", "bitters (aged)", "gin", "vermouth (dry)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "So I think I've discovered the secret to becoming a successful blogger (whatever the hell\nthat\nmeans): get someone else to do all of your writing, sit back, and enjoy! I've had my notebook sitting here next to my computer for weeks -- months! -- yet I never actually cracked it to recount my notes. To bring you up to speed on my scintillating life:\nSo I ended up going to San Francisco! It was sort of unplanned, but there was this wedding in Calistoga that came up a few days before my \"the hell I'm going to Burning Man, give me Las Vegas instead\" jaunt, so obviously I had to take advantage of the days in-between... So here are the two drinks I had at Bourbon & Branch, which unfortunately I never bothered to record my impressions of, just the ingredients.\nThe Clermont Affair\npear-infused Old Overholt\nAmaro Nonino\ndash whiskey-barrel aged bitters\nclove essence\nAmusingly, the Libertarian we were with ended up ordering a drink called \"\nThe Democrat\n\".\nRolls Royce\ngin\nsweet vermouth\ndry vermouth\nbenedictine\n(I found a\nrecipe\nonline, although I'm not sure the same proportions were used)\nBourbon & Branch has a really cute sign above the door, and the interior is rather lovely. (Leaving: I was not quite prepared for the reality of the Tenderloin on a weeknight) I found the whole \"secret password\" thing sort of contrived, but I am snarky and no fun. We were not seated at the bar which, I am finding, really makes the experience for me (sigh). I remember finding the drinks tasty and well-mixed, but not terribly exciting. I think I may have become spoiled by the excellent bartenders we have here in Boston, and my expectations have grown so high that even great service elsewhere does not impress as it ought to.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "[tequila and sweet vermouth]", "url": "https://cocktailvirgin.blogspot.com/2008/10/tequila-and-sweet-vermouth.html", "published": "2008-10-22T12:22:00.003-04:00", "updated": "2017-08-31T11:42:10.310-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Sam", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (mole)", "lime juice", "tequila", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "Milagro blanco tequila\nSweet Vermouth (Stir-made)\nLime juice\nBittermens Xocolatl Mole bitters\nThis is the middle child of the drinks that I sampled at Drink a couple Mondays ago.\nI decided to move from gin- to tequila-based cocktails. Tequila can be a tough base for many bartenders who don't want to go the margarita-derived route. Sam decided to split the difference, complementing the lime with some of the sweet vermouth that Ben had made during a recent Stir class on vermouths. He's still playing with this cocktail formulation, and when I noted to him that it seemed to be missing something, he said he had made it earlier with some apricot liqueur. That might have done the trick, though I mentioned that it might be lovely with some crème de pêche and Fred thought maybe cassis. The cocktail did have a nice chocolate flavor right at the bottom of the glass.\nI requested, and graciously received, a sample of the sweet vermouth. It tasted somewhat tropical-fruity to me - Ben popped over at this point and said this vermouth was very \"fruit-forward\". It was certainly delightful enough for me to want to drink straight on the rocks. I think Sam's intuition was going in the right direction in using this, and the xocolatl too. I'll have to remember to ask him what else he's done with it next time I see him.\nI've had stellar tequila cocktails at Eastern Standard (Tom's Jaguar comes to mind) and Green Street (Flora Vieja). I while back I caught Misty in a talkative mood behind the bar (normally she's admirably focused, and busy, while she's working). She had mixed me up a tequila-based cocktail she'd been working on and had not yet named (for some odd reason I decided to hold off on the review until she names it). She also finds tequila tough to mix, though it mixes surprisingly well with St. Germain. Autumn offers up many opportunities to mix in some funky flavors - pumpkin spice, praline, apple - and I think with some work tequila can make the transition from a summer drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: beer virgin ::", "url": "https://cocktailvirgin.blogspot.com/2008/10/beer-virgin.html", "published": "2008-10-28T09:12:00.005-04:00", "updated": "2019-07-14T20:31:33.620-04:00", "author": "andrea", "post_type": "essay", "venues": [ "deep ellum" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#deep ellum", "*essay", "beer" ], "ingredients": [], "instructions": null, "body_text": "OK, so I'm not\nreally\na beer virgin, more like a beer dilettante. But Lauren Clark's recent\npost\nhas inspired me to write a little bit about beer. That, plus the fact that I've been on a beer kick the last couple of weeks.\nLast evening, Fred and I opted for a trip out to Allston for dinner at Grasshopper and drinks at Deep Ellum. I had to get up far too early this morning to call some colleagues in France, so I decided that I'd be better off drinking some of Deep Ellum's fine, fine beers (because I can never stop with just one of Max's cocktails, and two means I hand the car keys to Fred).\nMax asked me what beer I've been drinking lately, but I've really been all over the map (literally) - an Opa Opa IPA and some german octoberfest at a party on Sunday, and a Sapporo with Malaysian food on Saturday (OK so the Sapporo was Canadian, but still). Max asked if I like bitter or fruity (bitter, kthxbye), so he poured me a glass of his favorite, De Ranke's \"XX Bitter\". Bitter it was, pleasingly so. The bitter vanishes off the tongue almost instantly and one is left with a nice clean finish. It was a perfectly refreshing beer, and I astounded myself by actually finishing the whole glass. In the past, I've had difficulty getting past 8 oz., partly because my tastebuds just get bored by the flavor of beer. About the only bottle I could reliably finish was Sam Adams' Black Lager. The XX Bitter went down\nfast\nand left me thinking I could even have one more beer.\nI wasn't quite sure which direction I wanted to take after this, so Max poured me a couple of samples. The first one was Avery's \"15th Anniversary\" Ale, made with wild yeasts. And they certainly were wild. Had that nice dirty sock aroma that tells you you're in for somethin' special. The flavor was sharp at first and very bleu cheesy. Mmmm it would taste pretty wonderful with cheese. I really liked the beer, but I wasn't quite sure I could finish an entire glass of it. The second sample was Gouden Carolus' \"Hopsinjoor\", but this was too fruity for me, though the yeastiness was pleasant. Max then poured me a sample of Six Point's \"Belgian Rye\". He said it's made with Belgian candi sugar, which gives it a thicker body. It was nice and hoppy with that distinct rye sharpness. I took a full-sized glass of this and made my way through about half before I decided that finishing it might compromise my plan to awaken early the next day. If I hadn't had the two other (generous) samples, I probably could have finished it - it really was tasty.\nThanks, Max, for broadening my beer horizons. More experimentation is clearly warranted.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "the bohannon", "url": "https://cocktailvirgin.blogspot.com/2008/10/bohannon.html", "published": "2008-10-28T15:45:00.002-04:00", "updated": "2017-08-31T11:38:50.179-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "chartreuse (green)", "gin", "swedish punsch" ], "ingredients": [ "2 oz Plymouth Gin", "1/2 oz Green Chartreuse", "1/2 oz Swedish Punch (Housemade)" ], "instructions": "Stirred with ice and strained into a cocktail glass. A small shake of freshly ground pepper on top.", "body_text": "2 oz Plymouth Gin\n1/2 oz Green Chartreuse\n1/2 oz Swedish Punch (Housemade)\nStirred with ice and strained into a cocktail glass. A small shake of freshly ground pepper on top.\nLast night, Andrea and I went to Allston, MA, to get dinner at Grasshopper. After dinner, we rounded the corner to go to Deep Ellum for drinks (and hot pretzels!). Since I had been on a big dark spirit kick lately, I decided to seek out something gin based. The Bohannon caught my eye on the menu, and Max Toste said that he was about to suggest that very drink. He explained that it was a house original made by one of the other bartenders at Deep Ellum.\nThe Swedish Punch did a great job of smoothing out the gap between the gin and the Chartreuse. Not that the gap needs to be filled in (see my love of the Alaska), but it did serve to make it a less sharp drink. Max makes his own Swedish Punch and tasting the botanical grits at the bottom of my glass reminded me that he used a bit of cardamom and nutmeg; prior to draining my drink, a fine layer of citrus bits could be seen floating on the surface. And looking back at my notes on the\nHesitation cocktail\n, there is indeed lemon juice, cardamom, and nutmeg besides simple syrup and Batavia Arrack in Max's punch.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "[st. germain rum drink]", "url": "https://cocktailvirgin.blogspot.com/2008/10/st-germain-rum-drink.html", "published": "2008-10-28T16:01:00.003-04:00", "updated": "2017-08-31T11:38:46.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (other)", "ginger liqueur", "rum", "st. germain" ], "ingredients": [ "1 1/2 oz Hurricane Rum", "3/4 oz St. Germain Elderflower Liqueur", "2 dashes Nasturtium Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass pre-rinsed with Domaine de Canton ginger liqueur. Flamed lime peel over drink (discarded after rimming the edge of glass).", "body_text": "1 1/2 oz Hurricane Rum\n3/4 oz St. Germain Elderflower Liqueur\n2 dashes Nasturtium Bitters\nStir with ice and strain into a cocktail glass pre-rinsed with Domaine de Canton ginger liqueur. Flamed lime peel over drink (discarded after rimming the edge of glass).\nFor my second drink at Deep Ellum, Max Toste wanted to make me something with the\nnasturtium bitters\nI had just given him. After telling him that they worked well with rum, he asked if I approved of St. Germain.\nThe rum he chose is a relatively dry one from Cisco Brewers in Nantucket, MA. Thankfully it was not a sweeter one since I was not expecting a 2:1 ratio with the already pretty sweet St. Germain. While the drink ended up being not overly sweet, the St. Germain did overwhelm the ginger liqueur and nasturtium bitter flavors. However, it did not overwhelm the flamed lime which gave a great aroma to the drink. Lime oils are so rarely used by bartenders, especially compared to orange and lemon, that it was a rather novel and pleasing note. It was also good that Max discarded the peel after the flaming; while some are a fan of the carbon residue, I prefer it not to be present as an off-tasting smudge across my beverage.\nAlso, Max did a little experimenting with the nasturtium bitters and said that they worked well with blanco tequila. A similar observation about nasturtiums was made by the\nIntoxicated Zodiac\nwho made nasturtium-infused tequila for her margarita-like drink called La Flor Picante.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[orangy rye sherry cocktail]", "url": "https://cocktailvirgin.blogspot.com/2008/10/orangy-rye-sherry-cocktail.html", "published": "2008-10-28T16:56:00.003-04:00", "updated": "2017-08-31T11:38:43.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugh", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (other)", "creole shrub", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Michter's Rye", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Creole Shrub", "1 dash Bittermens Bitters Sweet Chocolate Bitters" ], "instructions": "Stirred with ice and strained into a cocktail glass.", "body_text": "2 oz Michter's Rye\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Creole Shrub\n1 dash Bittermens Bitters Sweet Chocolate Bitters\nStirred with ice and strained into a cocktail glass.\nMy errands the other day took me rather close to Eastern Standard so I decided to be decadent and drop in for a drink. Hugh interrupted his citrus prep work to make me a cocktail. Upon hearing that I wanted rye, he had an idea of using sherry in \"Redhook proportions\"; however, he was lost as to the third ingredient. We were both on the same page as I suggested the orangy Creole Shrub and he griped about needing to shake the bar's reliance on Amer Picon as their supplies were dwindling.\nI think the Creole Shrub was not the right choice as it is more subtle of a flavor and it got squashed by the large rye and sherry components. Amer Picon definitely would have held its own in that ratio. A possibility that sprung into my head afterwards was Averna or another one of the amaros on their shelf which are generally fuller bodied and more rugged than the Creole Shrub.\nOverall, not a bad drink despite my liqueur choice and one with decent promise.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "new york flip", "url": "https://cocktailvirgin.blogspot.com/2008/10/new-york-flip.html", "published": "2008-10-29T15:13:00.010-04:00", "updated": "2017-08-31T11:38:33.424-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Kit", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "cream", "egg", "port (tawny)", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100", "1/2 oz Tawny port", "3/4 oz Simple syrup", "3/4 oz Heavy cream" ], "instructions": "Shake the hell out of it with lots of ice, strain into a wineglass, and grate some nutmeg over the top.", "body_text": "1 1/2 oz Rittenhouse 100\n1/2 oz Tawny port\n3/4 oz Simple syrup\n3/4 oz Heavy cream\none whole egg\nShake the hell out of it with lots of ice, strain into a wineglass, and grate some nutmeg over the top.\nPhoto added by Frederic 5/3/12, Green Street\nI could swear I've had one of these before*, but I must not have written it up... Towards the tail end of a odd day in which I was preternaturally perky, we stopped in at Eastern Standard for dinner before going to\nCeremony\n-- obviously, I needed some alcohol to tone my mood down to an appropriately goth-introspective-dour level. Hugh's psychic link to me was especially strong, and extended to all of my food choices as well (there is an amazing bread pudding on the menu now... if you love butterscotch and caramel half as much as I do, you'll love it). This flip was a perfect finisher for me that night: not as much of a confection as flips are often wont to be, and the bit of tawny port was enough to warm it up without making it too smoky. Hugh made a small deviation from the recipe as posted: no nutmeg, and a mix of rock candy syrup and simple syrup (which was perfect, as I don't think the nutmeg was necessary with what I was eating). And: a perfect pairing with that bread pudding!\nA final shot of Fernet, and I was ready for a night that ended with a song I have not heard played in a club for a good decade:\nBeers, Steers, and Queers\n(direct link to sound file at Rhapsody, may not be safe for work); I guess my drinks put me in more of a stompy mood than anything, and that's hardly a bad thing. :D\n*And indeed, I had! I have Kit @ES to thank for that at some point in my blurry past.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcO7I3GqvYxkO6_TLZEc-kaIyxfmyrjat7y2UXOrkpLvh81EcDBDJ-pWpWn_g5Aj9vX3jqcbhWZ3KfXw3EQ2iJ_z_IqySAy0d9FPFDTPEeCuAzP3032JK9CjVGx8K-lbN67MsDvzLL1AVV/s320/newyorkflip223.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcO7I3GqvYxkO6_TLZEc-kaIyxfmyrjat7y2UXOrkpLvh81EcDBDJ-pWpWn_g5Aj9vX3jqcbhWZ3KfXw3EQ2iJ_z_IqySAy0d9FPFDTPEeCuAzP3032JK9CjVGx8K-lbN67MsDvzLL1AVV/s800/newyorkflip223.jpg", "comment_count": 0 }, { "title": "frisco flip", "url": "https://cocktailvirgin.blogspot.com/2008/10/frisco-flip.html", "published": "2008-10-31T11:05:00.005-04:00", "updated": "2017-08-31T11:37:34.199-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "benedictine", "bitters (aromatic)", "egg", "whiskey (Rye)" ], "ingredients": [ "2 parts Rittenhouse Rye", "1 part Benedictine", "1 egg", "2 dashes Boker's Bitters" ], "instructions": "Shake vigorously with cracked ice until the egg is emulsified and pour into a cocktail glass. Then add the Boker's to the foamy goodness.", "body_text": "2 parts Rittenhouse Rye\n1 part Benedictine\n1 egg\n2 dashes Boker's Bitters\nShake vigorously with cracked ice until the egg is emulsified and pour into a cocktail glass. Then add the Boker's to the foamy goodness.\nFred was feeling under the weather last evening, so on my way home from dinner with my co-workers [1], I made a solo trip to Rendezvous for walnut cake and a drink. While I don't have any problems with eating dinner alone at a restaurant, I don't feel entirely comfortable sitting at a bar alone because of my overwhelming shyness. Drinking cocktails just seems like a fundamentally social activity, and I usually rely on super-social Fred to strike up a conversation with a stranger when the bartender is otherwise occupied. Fortunately, Scott is great at facilitating introductions, and he introduced me to two other people at the bar who happened to be friends of his visiting from out of town. In almost no time, I found myself having a wholly engaging conversation with them and time flew (a bit too much, Fred was fast asleep by the time I got home).\nI knew that I only wanted a single cocktail, and Jess has been making me jealous with\nall\nof\nthese\nflips\nshe's been writing about. It's rare that I order any flips, since Fred isn't a fan of egg-based cocktails, and my general rule is to get a cocktail that he can happily sample as well. I thought some kind of flip would go well with the walnut cake, so I asked Scott if he felt like making one. He came up with this variation of a Frisco, in honor of the fact that one of my conversation partners currently lives there (as did I, once upon a time) [2]. He lacked any nutmeg to grate over the top, but the added Boker's shifted the scent of the cocktail in the correct flippy direction. It was rich enough without any simple syrup and complemented the quince compote and crème fraîche perfectly.\nI finished the evening with a discussion of touchscreen tactile feedback and a pony of green Chartreuse, then said my goodbyes and headed home [3].\n[1]\nAuthentic German food and *75* beers on draft!! The Horseshoe Pub in Hudson is an annual field trip for us during the month of October, when they have a special German food menu. I finally got to taste Berkshire Brewing's Coffeehouse Porter (on nitro). And eat more wiener schnitzel. And see tons of kids in Halloween costumes pass out on the chairs after their sugar high - Hudson had their Main Street Trick or Treat event last night.\n[2]\nShe told me that\nAbsinthe\nis *the* place to get a\nclassic cocktail\nin SF. Very fondly do I remember a few of the meals I had there when I lived just up the hill. The lavender crème brûlée I had there in '99 was possibly the best dessert I've ever had in my life.\n[3] You'd think that all the heavy german food + beer + cocktail + dessert would be the perfect recipe for a good night's sleep, but instead I was awake until 5:30AM. What\nelse\nwas in that flip (or cake)? I felt like pure vibrational energy.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[chaud lapin]", "url": "https://cocktailvirgin.blogspot.com/2008/11/chaud-lapin.html", "published": "2008-11-03T13:55:00.005-05:00", "updated": "2017-08-31T11:36:09.160-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John", "source": "Drink", "year": null }, "categories": [ "#drink", "gum syrup", "pimento dram", "whiskey (Bourbon)" ], "ingredients": [ "2 oz. bourbon (Old Fitzgerald was used)", "1/2 oz. gomme syrup", "1/4 oz. pimento dram" ], "instructions": "Stir with a mixture of cracked and whole ice in a mixing glass, and decant into a cocktail glass. Squeeze a generous amount of lemon peel over the top and discard.", "body_text": "2 oz. bourbon (Old Fitzgerald was used)\n1/2 oz. gomme syrup\n1/4 oz. pimento dram\nStir with a mixture of cracked and whole ice in a mixing glass, and decant into a cocktail glass. Squeeze a generous amount of lemon peel over the top and discard.\nLast night (11/2) marked the first time that\nDrink\nwas open on a Sunday. Fred and I hopped on the Red Line last night after dinner in Davis Square and we arrived there to find the same cast of bartending characters as last time - Sam, John, and Ben. There were maybe a dozen patrons all clustered at the central bar. We chose the right-hand edge, and John asked us what we were in the mood to drink. I was leaning towards bourbon, and then I spotted the dram on the counter. John said he would make me a simple drink utilizing both, and I clapped in anticipation.\nI don't know if there is any cinnamon in the pimento dram, but that's certainly what I tasted. The heat of the Old Fitz was dulled only slightly by the gomme, and the result was like an old fashioned candy with just enough bite. In the scale of trick or treat, this was certainly a treat.\nNeither John nor Sam enjoy naming drinks. And since many of the cocktails at Drink are made up on the fly, I suppose naming each and every one would be quite an undertaking, and ultimately unhelpful. That's all well and good, but it leaves me in a bit of quandary as a blogger, since I'd like the titles of the posts to immediately evoke in my memory what the drink was like. So, I'm adopting the following convention: if a drink is unnamed, I'm simply going to make a name up and enclose it in brackets. Hopefully the name will evoke\nsomething\n, and provide a degree of entertainment value.\nAnd if there isn't already a cocktail that's\nactually\nnamed \"chaud lapin\", well, there should be.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[nusshaus]", "url": "https://cocktailvirgin.blogspot.com/2008/11/nusshaus.html", "published": "2008-11-03T15:40:00.006-05:00", "updated": "2017-08-31T11:35:58.491-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John", "source": "Drink", "year": null }, "categories": [ "#drink", "lime juice", "rum" ], "ingredients": [ "2 oz. dark rum (Myer's was used)", "1/4 oz. almond syrup", "3/4 oz. lime juice" ], "instructions": null, "body_text": "2 oz. dark rum (Myer's was used)\n1/4 oz. almond syrup\n3/4 oz. lime juice\nI could swear he also put a few drops of orange blossom water in there.\nThis was my second drink of the evening at\nDrink\n. The subtitle of the drink could be \"and now for something completely different\" because that is what I requested from John. \"Astringent?\" he asked. Yes - lime! \"Bourbon?\" No... I furrowed my brow. He: \"Rum!\" \"Dark,\" I nodded. Then we started talking about a cocktail that Fred made the other night from Chuck Taggart's\nGumbo Pages\n. It was made with Falernum, which they do not have at Drink. But this got John to thinking about a sort-of deconstructed tiki-style drink, with almond syrup representing the falernum. They make their own almond syrup by combining slivered almonds and sugar with water and letting it sit. They add crushed almonds after the infusing is done, and during the filtration step they dump in a bunch of brandy to rinse down the infusion vessel. The resulting syrup has a lot of nut fats suspended, giving it a cloudy appearance. Cocktails utilizing it need to be shaken vigorously, since the almond oil is only grudgingly soluble in alcohol.\nThe cocktail he made was a brownish-greenish opaque color that might have put off a less dedicated tippler than I. It was pleasingly lime-scented. The almond flavor comes in after the lime in the first sip, and then it dominated. The rum offers a nice, solid backbone. I made the curious observation that I often confuse the flavors of cherry and almond liqueurs, and concluded that these flavors must reside very close together in my brain.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[autumnal junipero cocktail]", "url": "https://cocktailvirgin.blogspot.com/2008/11/autumnal-junipero-cocktail.html", "published": "2008-11-03T21:49:00.002-05:00", "updated": "2017-08-31T11:35:54.547-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John", "source": "Drink", "year": null }, "categories": [ "#drink", "gin", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "2 oz Junipero Gin", "3/4 oz Carpano Antica", "1/4 oz Nux Alpina Walnut Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist lemon peel over drink and discard.", "body_text": "2 oz Junipero Gin\n3/4 oz Carpano Antica\n1/4 oz Nux Alpina Walnut Liqueur\nStir with ice and strain into a cocktail glass. Twist lemon peel over drink and discard.\nLast night, Andrea and I went to Drink since they were finally open on Sunday nights. Going on an off night really works well with Drink's menuless format as it lets the bartenders take the time to discuss the drink direction before mixing and the opinions after tasting. When John asked what I wanted to start with, I said that I had been drinking lots of darker spirits lately, like whiskeys and dark rums, and that I wanted to return to the world of gins again. He said that he had been playing around with a gin beverage with Carpano Antica sweet vermouth and walnut liqueur using Beefeater gin, and he thought it would work rather well Anchor Steam's Junipero gin. I was game after having his delightful walnut cocktail of last fall,\nFoglia Noce\n, at No. 9 Park.\nMy first sip pleased me as the lemon oil wave subsided and immediately I was hit by the walnut flavor as a I swallowed. Further into the drink, the lemon oils on the surface were mainly gone and my palate was getting immune to the walnut taste such that the cocktail morphed more into a late 1800's style martini. It was almost like scoring two drinks in one.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[rhum agricot]", "url": "https://cocktailvirgin.blogspot.com/2008/11/rhum-agricot.html", "published": "2008-11-04T13:40:00.002-05:00", "updated": "2017-08-31T11:35:51.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "#drink", "apricot liqueur", "rum", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz J.M. Rhum Blanc", "3/4 oz Boissiere Dry Vermouth", "3/4 oz Rothman & Winter Orchard Apricot Liqueur" ], "instructions": "Stirred with ice and strained into a cocktail glass. Garnished with a mint leaf.", "body_text": "1 1/2 oz J.M. Rhum Blanc\n3/4 oz Boissiere Dry Vermouth\n3/4 oz Rothman & Winter Orchard Apricot Liqueur\nStirred with ice and strained into a cocktail glass. Garnished with a mint leaf.\nFor my second beverage at Drink, John Gertsen suggested keeping with the lighter colored spirits but switching to a white rhum agricole which was something I wanted to try. He suggested a lime, sugar, and ice direction which did not excite me as much. I countered with the idea of rhum, dry vermouth, and a liqueur of his choosing (as well as proportions of his choosing) direction. Dry vermouth with sweeter alcohols seems to strike a balance that makes my palate happy.\nThe cocktail John came back with was delightful. While apricot liqueur is often overbearing in many drinks (even in small proportions), this one was well balanced. The J.M. blanc had an earthiness to it that connected it well with the choice of Boissiere vermouth. Andrea thought my drink had a mango taste to it which might be attributed to the rhum playing with the apricot liqueur.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "[new orleans style rye-madeira cocktail]", "url": "https://cocktailvirgin.blogspot.com/2008/11/2-14-oz-rittenhouse-rye-34-oz-madeira.html", "published": "2008-11-04T14:44:00.004-05:00", "updated": "2017-08-31T11:35:46.500-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John", "source": "Drink", "year": null }, "categories": [ "#drink", "absinthe", "bitters (orange)", "madeira", "whiskey (Rye)" ], "ingredients": [ "2 1/4 oz Rittenhouse Rye", "3/4 oz Madeira (Blandy's 5 year)", "2 dashes Bittermen's No. 9 Orange Bitters" ], "instructions": "Stirred with ice and strained into a rocks glass pre-rinsed with St. George's Absinthe. Orange peel twisted over the top of drink and then discarded.", "body_text": "2 1/4 oz Rittenhouse Rye\n3/4 oz Madeira (Blandy's 5 year)\n2 dashes Bittermen's No. 9 Orange Bitters\nStirred with ice and strained into a rocks glass pre-rinsed with St. George's Absinthe. Orange peel twisted over the top of drink and then discarded.\nFor my last cocktail at Drink, I asked John what he could do with sherry, and he replied by asking what I thought of a Madeira and whiskey drink. I told him to go ahead without telling me any more.\nThe drink he made me was tasty, but a little different from what I was expecting given the original two ingredients. The extra aspect was the St. George's absinthe, a new brandy-based absinthe weighing in at 60% alcohol. New turns out to mean \"To be released December 21st\"... and it will be the first domestic absinthe produced in almost a century. The packaging said to me \"your drink needs more cowbell!\" St. George is rather herbal and spicy without being killer on the anise flavor. The absinthe did dominate the flavor of this particular drink although not in a bad way. It took it from my primordial preconception to a rather New Orleans-style cocktail. Andrea thought that a Scotch rinse might have taken it more in the former direction bringing more emphasis to the base spirits but she too was happy with the drink as it was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JzLUB0AEYv20L7RGVUOEXCxLaqMS0q01LHoBzdZGZ2DbOQjGk-GbxJWWq9ZvxDwsrRC5OqqjuhvxmUGFBLdKBNXwSxjZgo7CUra-YshvNs47Q14OXjC2L58DDXwYK_JNDVAfY4or_Cve/s320/morecowbell.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JzLUB0AEYv20L7RGVUOEXCxLaqMS0q01LHoBzdZGZ2DbOQjGk-GbxJWWq9ZvxDwsrRC5OqqjuhvxmUGFBLdKBNXwSxjZgo7CUra-YshvNs47Q14OXjC2L58DDXwYK_JNDVAfY4or_Cve/s800/morecowbell.jpg", "comment_count": 0 }, { "title": "sweet vermouth", "url": "https://cocktailvirgin.blogspot.com/2008/11/sweet-vermouth.html", "published": "2008-11-08T16:49:00.006-05:00", "updated": "2017-08-31T11:34:21.472-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "applejack", "bitters (orange)", "chartreuse (yellow)", "gin", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XXXIII) is \"Made from Scratch\" as chosen by Doug Winship of the Pegu Club blog (read the wrap up with the other MxMo entries\nhere\n). Doug writes, \"Please mix up a drink which is produced with one or more ingredients that you make yourself, be it bitters, infused liquors, liqueurs, syrups, or even the garnish! Heck, you can go all Hawkeye and Trapper and distill your own Gin if you like. Extra points are awarded for scratch ingredients that replace a specific commercial product. The point is to show how (or if) all that extra work improves your cocktail.\" This MxMo challenge inspired me to finally getting around to making my own vermouth. It was an idea that I have had for a while which has intensified with my growing botanical collection from my\nbitters projects\n.\nAs a starting point, I had conversations with a few Boston bartenders, including Ben of Drink and Tom of Craigie on Main (formerly of Eastern Standard) and with Eric Seed of Haus Alpenz about Dolan Vermouths (see notes\nhere\n), in addition to a few online sources (see the bibliography below).\nThere seems to be about 4 ways to make vermouth which vary in temperature, time, and method for extracting the herbal components and oxidizing the wine. The first is to briefly boil all the wine with the botanicals. The second is to take about a quarter of the volume and simmer it with the herbs for a short time. The third is a longer, unheated extraction. And the fourth is to extract the botanicals separately in high proof alcohol and add them drop-wise to the wine to reach the desired effect; this fourth way is apparently how many of the larger commercial houses make it these days. The only common botanical in recipes is wormwood which is how the beverage was named after the German word for it, Wermut(h). Some recipes have only a few while others have twenty-something ingredients.\nMost vermouths are made from white wine -- even the sweet vermouths, save for Punt e Mes, Carpano Antica, Barolo Chinatos, and a few others. The dark color in most sweet vermouths is not imparted from the grape skins but from caramelized sugar and the botanicals. A common wine to start from is Trebbiano.\nTwo last components to discuss before I launch into how I did my batch are brandy and sugar. Vermouths are fortified wines so a high proof alcohol such as brandy (although I have seen recipes that use vodka) is used to bring the alcohol content up to 15-18%. The higher alcohol content helps to stabilize the contents better over time. Vermouths are also sweetened. Dry vermouths often have under 7% residual sugar left and sweet vermouths are up to 15%. For other information about vermouth, including their history and other alternative recipes, please consult the links below.\nI placed the following herbs into a pot:\n• 1 tsp of each: wormwood\n• 1/2 tsp of each: gentian, elder flower, chamomile, anise seed, tansy, dried orange peel\n• 2 pinch of each: angelica root, fennel seed, peach leaf\n• 1 pinch of each: lavender flower, betel nut, dandalion leaf, sassafras root bark, burdock root, thyme, oregano, basil, centaury\n• 1/2 pinch of each: licorice root\n• 1 whole clove, 1/2 small cinnamon stick\nAdded 200 mL of wine to the pot. The wine I used was a 750mL bottle of 2007 Cavit Pinot Grigio since I did not see any Trebbiano wines where I was shopping that day.\nI brought the wine-botanical mix up to a boil and simmered it covered for 10 minutes.\nI let it cool for 75 minutes, and filtered through a strainer over a coffee filter.\nFor the caramelized sugar, I heated up 2 oz sugar (by volume) until medium-dark brown. I added 2 oz of boiling water to the molten sugar to make a caramelized simple syrup.\nTo the wine bottle, I poured out some into a glass (besides the 200 mL from before) to be added later. I added 4 oz of 80° brandy (to bring the alcohol up to approximately 16%), the caramelized simple syrup, and the filtered aromatized wine concentrate. I topped off the bottle with the wine I poured off.\nLastly, I added sugar to taste: 1/2 oz by volume seemed sufficient.\nUpon tasting the vermouth straight, Andrea and I found it extremely drinkable. Andrea liked the \"more-than-cinnamon\" taste, whereas the botanical that stood out for me was the lavender flower. Nothing seemed out of balance and overpowering. I found myself drinking it unmixed in ways that I never find myself doing with store bought brands. Appearance-wise, I was a little disappointed with the color; I should have either caramelized the sugar longer to a darker color or added more to the mix. The end result was not as dark as a sweet vermouth but not as light as a bianco (a sweet white vermouth). And finally, instead of an hour of post-simmer extraction (many recipes do not even include that much of a cooling period), I might consider letting it go over night to bring out more flavor. However, while mine was no Vya, it did turn out comparable to Noilly Prat in intensity.\nWith the vermouth, we made 3 cocktails:\nFourth Degree\n(from the\nOld Waldorf Bar Days\nbook as well as\nImbibe!\n)\n• 1 oz Sweet Vermouth\n• 2 oz Plymouth Gin\n• 1 dash Absinthe (Le Pastis d'Autrefois)\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.\nThis cocktail while delightful was not the best way to appreciate the vermouth since my dash of pastis was a bit too heavy handed and its flavors masked that of the vermouth's. So a few nights later we made another:\nMarconi Wireless\n• 2 oz Calvados or Applejack\n• 1 oz Sweet Vermouth\n• 1 dash Orange Bitters\nStir with ice and strain into a cocktail glass.\nWe made it once with Calvados and once with applejack. While it was pleasing using either base spirit, the winner was the third recipe we made yet another night:\nSan Martin\n(from the\nBoothby's World Drinks and How to Mix Them\nbook)\n• 1/2 oz Gin (Jonge Genever)\n• 1/2 oz Sweet Vermouth\n• 1 barspoon Yellow Chartreuse\nStir with ice and strain into a small cocktail glass. Twist a lemon peel over the top and discard.\nThe combination of the malty genever gin and the sweet herbalness of the yellow Chartreuse complemented my vermouth in ways that brought out different botanicals well. The San Martin and drinking the vermouth alone on ice made this MxMo project all worthwhile for me. The idea of making a 2:1 rye Manhattan with a Luxardo maraschino cherry was one of my original ideas to show case this vermouth before I got distracted by gins. Fear-you-not, it is on my agenda.\nBibliography:\n•\nhttp://marksexauer.wordpress.com/2008/10/07/making-dry-vermouth/\n•\nhttp://lastcrumb.com/2007/09/06/homemade-vermouth/\n•\nhttp://www.artofdrink.com/2007/03/how-to-make-vermouth.php\n•\nhttp://www.louchedlounge.com/forums/index.php?showtopic=4906\n•\nhttp://winemaking.jackkeller.net/request185.asp\n•\nhttp://makewine.com/winemaking/methods/vermouth/", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGanh2rSStsmBqfPmc_ftziNw7tx_MynxWEq2RvMvw0rKUt3AM0M9kFtBXBy6W3P1IVpgih_v3HxT4LijTLbH6w3EQJBJk15yUN4UgD7DZhNJgTWR089WVFsCsrOUox17t5OZgTL1SJw1/s320/vermout1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvbbSbhV2Q3oMrMb5U2R1BpQULIB-akpClypiwoAWvyVGbtaIIhKVX1N_ihB3qiqBqIVwjMvztBF4CN3h7A-Yiujgks6H8LUdqLjRw4hi-2Yu8Q4HbMSxhn7u-nqzZV4FRTyNaawQN-xl/s320/vermout2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLG18vd4BCo1MyJifPXDRdCRt-ihyphenhyphen2Jte7ztyksIejJ9nyHWLfAZl1-IP-jpjtefnRzY5PPIBFrBLejGxqSn_YyeFPwB0xDr22TPvMdongtz1GzzMUJ_NThpywvk2Qinu_v7rbNJJNJP3H/s320/vermout3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "heather in queue", "url": "https://cocktailvirgin.blogspot.com/2008/11/heather-in-queue.html", "published": "2008-11-09T21:08:00.005-05:00", "updated": "2017-08-31T11:31:53.612-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": null, "categories": [ "#eastern standard", "bauchant", "fernet-branca", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2oz Plymouth gin", "3/4 oz Martini&Rossi Bianco vermouth", "1/2 oz Bauchant orange liqueur", "1/4 oz Fernet-Branca" ], "instructions": "Stir thoroughly, garnish with a flamed lemon peel.", "body_text": "1 1/2oz Plymouth gin\n3/4 oz Martini&Rossi Bianco vermouth\n1/2 oz Bauchant orange liqueur\n1/4 oz Fernet-Branca\nStir thoroughly, garnish with a flamed lemon peel.\nApparently named for a ES regular (who ends up waiting in line often?) this was a lovely, light, and wintery-chill sort of flavor to start off my evening with. My note-taking was worse than usual, this drink being scrawled on a small piece of paper from the receipt printer behind the bar.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "harvest", "url": "https://cocktailvirgin.blogspot.com/2008/11/harvest.html", "published": "2008-11-09T21:14:00.007-05:00", "updated": "2024-09-09T09:38:17.176-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Hugh", "source": null, "year": null }, "categories": [ "#eastern standard", "egg white", "rock candy syrup", "sherry", "vodka" ], "ingredients": [], "instructions": null, "body_text": "Sherry Gustav\nBenedictine\nHouse-infused Pumpkin/Fall Spice Vodka\nRock Candy Syrup\nEgg White\nCheck it out, I had a drink containing vodka -- how unlike me! But I now rarely question anything Hugh puts in front of me, and am even more rarely disappointed. I'm not usually a pumpkin girl, but the spices and Benedictine really took center stage in this drink. Nice and warm and confection-like, without being too damn sweet.\nBy this point I was taking even-less-complete notes on a napkin! You see how hard I work for you?", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[rye something-or-other]", "url": "https://cocktailvirgin.blogspot.com/2008/11/rye-something-or-other.html", "published": "2008-11-09T21:19:00.002-05:00", "updated": "2017-08-31T11:30:13.467-04:00", "author": "Anonymous", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Hugh", "source": null, "year": null }, "categories": [ "#eastern standard", "aperol", "applejack", "bitters (Angostura)", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "Michter's Rye\nAperol\nApplejack\nAngostura bitters\nOrange garnish\nAn un-rye-like rye drink -- just what I didn't know I needed to finish me off. Hugh put this together on the spot, and it was rather interesting indeed: light and airy in the same vein as my previous drinks. As this was scrawled on my nearly-illegible napkin, I have no other information aside from my now-vague memory. :)", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "blonde on blonde", "url": "https://cocktailvirgin.blogspot.com/2008/11/blonde-on-blonde.html", "published": "2008-11-09T21:25:00.002-05:00", "updated": "2017-08-31T11:30:04.881-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "chartreuse (yellow)", "lemon juice", "pisco", "port (white)" ], "ingredients": [ "3/4 oz Yellow Chartreuse", "3/4 oz Pisco", "3/4 oz Lemon Juice", "3/4 oz White Port" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Yellow Chartreuse\n3/4 oz Pisco\n3/4 oz Lemon Juice\n3/4 oz White Port\nShake with ice and strain into a cocktail glass.\nAndrea and I went to Rendezvous Saturday night after getting Tibetan food in Central Square. Scott Holliday was at the bar and busier than we have ever seen him. We usually go in during the week or late on the weekend, but this was during the restaurant's peak. I asked if he had been working on anything new, and he seemed a bit overwhelmed by the work flow at that moment and could not think of anything, so I went with a\nHalf Sinner Half Saint\n. After I finished that drink, this stunning number appeared in front of me with an apology that things were too frantic for him to think of his latest experiments.\nThe drink, which I am guessing that he named after a Bob Dylan song, highlights the white to yellow end of the spectrum of bar reagents. The Chartreuse provided a pleasing level of complexity in addition to some necessary sweetness to balance the lemon juice. The port added some body and the pisco some punch to the drink. Hopefully this cocktail makes it on to the menu like the\nNehru\ndid. The Nehru was a drink he let us taste as he was working out the recipe, and last night indicated how much of a hit it has become as he made more than a dozen of them last night while we were there.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "montana", "url": "https://cocktailvirgin.blogspot.com/2008/11/montana.html", "published": "2008-11-12T10:39:00.003-05:00", "updated": "2017-08-31T11:29:59.888-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "#drink", "cognac", "port (ruby)", "vermouth (dry)" ], "ingredients": [ "2 oz Cognac (Pierre Ferrand's Ambre)", "1 oz Dry Vermouth (Boissiere)", "1 oz Ruby Port (Noval)" ], "instructions": "Stirred with ice and strained into a cocktail glass. A knotted lemon rind used as garnish a la devil horns.", "body_text": "2 oz Cognac (Pierre Ferrand's Ambre)\n1 oz Dry Vermouth (Boissiere)\n1 oz Ruby Port (Noval)\nStirred with ice and strained into a cocktail glass. A knotted lemon rind used as garnish a la devil horns.\nLast night, I was in Boston for a biotech networking night and I coordinated to meet up with Andrea at Drink. We both got there around the same time (she was driving and I was walking from the South End) and luckily found seats at John Gertsen's bar after a kind gentleman agreed to shift down a seat. Andrea announced that I had a head start which I denied since the bar the networking night was held at was pretty crowded and the drinks on their cocktail list were a bit uninspiring. John knew the place and jokingly asked if I had the frozen drinks there (dispensed from a slushy machine) and then asked if I wanted him to make me one old school style by shaving ice off of one of Drink's big blocks of ice. While I did not take him up on it, the old school style theme was adopted for my two cocktails.\nSince I had made gin cocktails at home the night before while making gnocchi, I asked John for something other than gin. We agreed on brandy as a good starting point, and John mentioned the Montana which is a drink I was familiar with. In fact, I had made one at home a little over a year ago (my LiveJournal has a brief\nentry\nabout it). I had made mine with Sandeman Founder's Reserve Port since I did not have any ruby ports at home and had noted that the drink reminded me of a spiced wine due to the vermouth mixing with the port. John's Noval Ruby Port gave the drink a different flavor entirely; ruby ports are younger and fruitier than many other port varietals. In fact, Andrea thought the cocktail tasted vaguely like cherries.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8jlyWe5NabeUt10o6x0FwDILmF3cPdCx9tZh_aR6icql8rqIeKF0wd_eAHGvnuK8Ec2Tdpj6ioVifA-hxJu54E8Z22U9_sX-cFikbFxsknJxsGt84TolR4fQAo6zstRXj7TdiK-_DldV/s320/montana.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8jlyWe5NabeUt10o6x0FwDILmF3cPdCx9tZh_aR6icql8rqIeKF0wd_eAHGvnuK8Ec2Tdpj6ioVifA-hxJu54E8Z22U9_sX-cFikbFxsknJxsGt84TolR4fQAo6zstRXj7TdiK-_DldV/s800/montana.jpg", "comment_count": 0 }, { "title": "brandy rum sangaree", "url": "https://cocktailvirgin.blogspot.com/2008/11/brandy-rum-sangaree.html", "published": "2008-11-12T13:22:00.002-05:00", "updated": "2017-08-31T11:28:17.726-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "#drink", "cognac", "rum", "sugar", "wine (red)" ], "ingredients": [ "1 Sugar Cube", "1/2 oz Water", "2 oz Brandy (Pierre Ferrand Ambre Cognac)", "1 oz Rum (Barbancourt 8 Year Rhum)" ], "instructions": "Muddle sugar cube in water. Add ice, stir, and strain into a cocktail glass. Float wine on top.", "body_text": "1 Sugar Cube\n1/2 oz Water\n2 oz Brandy (Pierre Ferrand Ambre Cognac)\n1 oz Rum (Barbancourt 8 Year Rhum)\n~1/4 oz Red Wine (OG Syrah)\nMuddle sugar cube in water. Add ice, stir, and strain into a cocktail glass. Float wine on top.\nFor my second beverage at Drink, John Gertsen stuck with the brandy theme and kept it even more old school by suggesting a sangaree, a drink that pre-dates the cocktail. Sangarees are something I have read about in many cocktail books in the section after the cocktail, highball, and punch chapters and right before the index, but are a class of drink I have neither made nor had. Some of the older styles of sangarees use port or sherry and add sugar, ice, and a sprinkling of ground nutmeg but later varieties branched out to ale, gin, and brandy. Jerry Thomas' recipe for the brandy sangaree is as follows:\nBrandy Sangaree\n(Use medium bar-glass.)\nTake 1/2 teaspoonful of fine white sugar dissolved in\na little water.\n1 wine-glass of brandy.\nFill the glass one-third full of shaved ice, shake up well, strain into a small glass and dash a little Port wine on top. Serve with a little grated nutmeg.\nJohn adapted the recipe by swapping out some of the brandy for rum, using wine instead of port as a float, and omitting the nutmeg entirely. The wine John used was one from the Languedoc region and his float had issues. Regardless of his float technique using the back of a barspoon and a gentle hand pouring a small mixing cup of wine, a good percentage of the wine sank. Not sure what aspect of the densities was off in the drink, but the issue seemed to bother John more than it did me. The brandy rum sangaree tasted very much like a strong punch. Very simple and to the point, the drink was well balanced and did not need to venture into the realm of bitters which would distract from the drinker from its innate beauty.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "deauville cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/11/deauville-cocktail.html", "published": "2008-11-14T10:25:00.002-05:00", "updated": "2017-08-31T11:27:36.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#green street", "brandy", "calvados", "cointreau", "lemon juice" ], "ingredients": [ "3/4 oz Germain-Robin Brandy", "3/4 oz Lecompte Calvados", "3/4 oz Cointreau", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a long lemon twist. Recipe from Savoy/Trader Vics/Duffy.", "body_text": "3/4 oz Germain-Robin Brandy\n3/4 oz Lecompte Calvados\n3/4 oz Cointreau\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a long lemon twist. Recipe from Savoy/Trader Vics/Duffy.\nLast night, Tim and Jess invited me out to go to the opening night of Craigie on Main to see what sort of bar Tommy had set up. Between the chaos of trying to coordinate Tim coming from commuter rail from the North Shore and Jess en route from Pittsburgh, I arrived first at Craigie to discover a note that they were indeed open but closed that night for a private party. Plans changed to one of the other 3 {!} fine cocktail establishments in Central Square, Green Street.\nWhile looking over Green Street's food menu, the Deauville stood out again, a drink that is not on their short or long cocktail lists but resides right next to the desserts with three other cocktails. I asked Andy McNees to make it my first drink. I did not watch him make the first half of the drink so I nicked the recipe from a variety of cocktail books this morning. All had the same recipe save for\nBoothsby's The World's Drinks and How to Mix Them\nwhich had it as a Calvados, Chartreuse, raspberry syrup, and lemon juice cocktail. The best my research could do was to trace the drink's history back to the 1930's in New Orleans.\nThe Deauville was a tad sweet for my tastes as of late but it was well balanced with the sourness of the lemon juice. Overall, the drink was not too different from an old favorite of mine, the Hoop La (and the other cocktail names with the same recipe) which is the same equal parts recipe with Lillet Blanc subbing in for the Deauville's apple brandy.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "mary pickford", "url": "https://cocktailvirgin.blogspot.com/2008/11/mary-pickford.html", "published": "2008-11-14T10:27:00.004-05:00", "updated": "2017-08-31T11:27:06.503-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Hotel Sevilla", "year": 1920 }, "categories": [ "#rendezvous", "grenadine", "maraschino", "pineapple juice", "rum" ], "ingredients": [ "2 oz. rum (Cruzan 2-year Estate Light Rum was used)", "1 oz. pineapple juice", "1/4 oz. grenadine (homemade)", "1/4 oz. maraschino liqueur" ], "instructions": null, "body_text": "2 oz. rum (Cruzan 2-year Estate Light Rum was used)\n1 oz. pineapple juice\n1/4 oz. grenadine (homemade)\n1/4 oz. maraschino liqueur\n\"Shake wantonly with ample ice, strain into a cocktail glass.\" Mine was garnished with a cloven cherry.\nThis is Rendezvous' cocktail offering for\nLUPEC's\nThis One's for the Ladies\nNovember fundraiser. It's a tasty concoction that's readily accessible to any palate, and I highly recommend stopping by to drink for the cause. Scott sent me the following description (provided to the Rendezvous staff) for the history of the Mary Pickford:\nNamed for the original \"America's Sweetheart\", the cocktail incarnation of Mary Pickford was created in the 1920's by a bartender at the Hotel Sevilla in Havana while Pickford was filming a movie there. The drink became so popular that Douglas Fairbanks (man's man and swashbuckling star of such films as\nThe Black Pirate\n,\nThe Mark of Zorro\nand\nRobin Hood\nas well as future husband of Ms. Pickford) asked a Cuban bartender to create a drink named for him. While there are at least two Fairbanks cocktails, they are largely forgotten. It seems that while men in tights might always get the girl, the true glory of cocktail immortality is reserved for those who tempt rather than taunt the bartender.\nI don't think I need to add anything more to that.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "mamie taylor", "url": "https://cocktailvirgin.blogspot.com/2008/11/mamie-taylor.html", "published": "2008-11-14T11:04:00.004-05:00", "updated": "2017-08-31T11:26:56.689-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "collins glass", "technique": "stir", "attribution": null, "categories": [ "#rendezvous", "ginger beer", "lime juice", "scotch" ], "ingredients": [ "2 oz. blended scotch (Famous Grouse was used)", "1/2 oz. lime juice" ], "instructions": "Stir in a collins glass with ice (4 KD cubes, if you have 'em). Top with ginger beer (about 3 oz.). If feeling artistic, garnish with a lime curlie-Q.", "body_text": "2 oz. blended scotch (Famous Grouse was used)\n1/2 oz. lime juice\nStir in a collins glass with ice (4 KD cubes, if you have 'em). Top with ginger beer (about 3 oz.). If feeling artistic, garnish with a lime curlie-Q.\nLast Saturday (11/8) evening, Fred and I went for dinner and drinks in Central Square Cambridge. We arrived at Rendezvous to find a sizable group of people packed into the lounge area. Miraculously, our two favorite seats at the bar opened up and we snatched them after ascertaining that the group preferred to stand and socialize. Since it was so incredibly crowded, I opted to order from the cocktail menu. My second drink was one I had read about in\nboston.com's Barcode column\n- the Mamie Taylor. I'm a latecomer to the whole scotch experience - blame my father, whose taste for cheap scotch really turned me off the spirit. My brother has better taste, and after giving me a sample of The Glenlivet 12-year a couple of winters ago, I decided that not all scotch tastes like diesel fuel. And this drink is both sweet, sour, and a touch smokey - not so much as to overwhelm. Scott stated that my drink choice was very healthy, and perhaps it\nwas\npartially responsible for helping me ward off the cold that seems to have circulated among my friends.\nSanté\n, indeed.\nA couple of nights later, Fred and I met up at Drink. John asked me what I was in the mood for, and I wanted something made with ginger beer. I sampled the drink - and said it was\ninteresting, why, what is it\n. John's brow furrowed at that comment, and he said it was a Mamie Taylor. John makes his version with White Horse - a blended scotch dominated by Lagavulin. The peatiness of this Islay scotch rather overwhelmed the sweet/tart flavor of the ginger beer, and the result I liked a bit less than Scott's version. I wish I had asked for a small glass of John's ginger beer - a mixture of clove, ginger, allspice, and white pepper sweetened with demerara sugar. I\nhave\nsampled Rendezvous' straight ginger beer, and it is magical, perfectly sweet and gingery. It's made in a \"messy, multi-step, multi-day process\" that truly must be a labor of love (or\nsomething\n).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "phipp's fizz", "url": "https://cocktailvirgin.blogspot.com/2008/11/phipps-fizz.html", "published": "2008-11-14T11:29:00.003-05:00", "updated": "2017-08-31T11:26:45.310-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": null, "categories": [ "#green street", "bitters (Angostura)", "ginger beer", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice in an old fashioned glass. Top with 3-5 oz ginger beer and garnish with a lemon wedge.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice in an old fashioned glass. Top with 3-5 oz ginger beer and garnish with a lemon wedge.\nFor my second drink at Green Street, I was served by Bice, a Deep Ellum and B-Side alum but new-to-me at to Green Street. For some reason, the Phipp's Fizz called to me again. Perhaps the last drink was too sweet and I needed the sharp spicyness of Green Street's choice of ginger beer, Fall River's\nAJStephans\n, to cleanse my palate.\nThe Phipp's Fizz belongs to a classic group of highball drinks, including the Gin Buck, Moscow Mule, and Mamie Taylor, that has booze, citrus, and ginger beer as its cast of characters, all with similar proportions. I believe that Andrea will have something to say shortly about the\nMamie Taylor\n, a drink she had recently at both Rendezvous and Drink (edit: simultaneously typing it in, see below). Otherwise, the Phipp's Fizz is a standard Rye and Ginger with the addition of a dash of Angostura; however, the century plus proven history of this simple combination remains.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "camino cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/11/camino-cocktail.html", "published": "2008-11-17T10:02:00.002-05:00", "updated": "2017-08-31T11:26:40.431-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tom Schlesinger-Guidelli", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (Angostura)", "bitters (orange)", "mirto", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1 oz Craigie's Amber Vermouth", "1/2 oz Mirto", "1 dash Regan's Orange Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir on ice and strain into a rocks glass. Flame orange peel over drink and drop in.", "body_text": "1 1/2 oz Rittenhouse Rye\n1 oz Craigie's Amber Vermouth\n1/2 oz Mirto\n1 dash Regan's Orange Bitters\n1 dash Angostura Bitters\nStir on ice and strain into a rocks glass. Flame orange peel over drink and drop in.\nLast night, I made it out to Craigie on Main to check out the bar program Tom Schlesinger-Guidelli is heading up. Andrea was away this weekend and I needed to get out of the house, so checking the bar out on an off night became the plan. Others must have had the same idea since the restaurant and bar were pretty filled when I got there. Sitting at Tommy's 12 seat bar were 3 of the bartenders we have written about here on CocktailVirgin -- Bice from Green Street, Ben from Drink, and Evan from The Independent, and several of the others were assorted industry folk.\nHaving tasted the wonders of\nmirto\n, a somewhat bitter Sardinian liqueur made from myrtle berries and leaves, at Eastern Standard last month, I was very much game to try some more which lead me to choosing the Camino Cocktail. What really balanced this drink out was the housemade amber vermouth - a sweet but light creation. I tasted notes of vanilla in it and asked Tommy what else was in it. He confirmed the vanilla and mentioned bay leaf and chamomile. Later in the evening, Tommy offered me a small glass of the vermouth alone. To me it also had notes of cherry and seemed less aggressively herbal than a sweet vermouth (although this could be relative to how my tongue's baseline was reset by the mirto et al.). While another one of Tommy's vermouths has cherry bark in it, this one did not although he stated how he could see a cherry pit smell in it. Considering that Tom is a major fan of vermouths including drinking them straight up, I was not surprised at all by the efforts he put in to designing the at least 2 housemade vermouths on the menu.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "martinez cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/11/martinez-cocktail.html", "published": "2008-11-17T10:43:00.003-05:00", "updated": "2017-08-31T11:26:32.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Tom", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (Angostura)", "bitters (orange)", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Hayman's Old Tom Gin", "1 1/2 oz Craigie's Antica Vermouth Replica", "1 barspoon Maraschino Liqueur", "1 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist orange peel over drink and drop in.", "body_text": "1 1/2 oz Hayman's Old Tom Gin\n1 1/2 oz Craigie's Antica Vermouth Replica\n1 barspoon Maraschino Liqueur\n1 dash Angostura Bitters\n1 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Twist orange peel over drink and drop in.\nFor my second drink at Craigie on Main, I took the recommendation I got on Facebook from Tina who had been there the night before, and went with the Martinez. I have written about a few of the\nMartinezes\nI have at home and around town, but I felt the need to write about this one as well. While I have had a Martinez made with the Old Tom Gin, a sweeter old school style of gin that was reintroduced to market, Tom's housemade vermouth cinched the experience. He did his own take on Carpano Antica Formula Vermouth. The cinnamon was most notable in the botanicals and Tom mentioned cherry bark as well; it was vermouth taken in a very opposite direction from his more subtle amber recipe (described in the\nCamino Cocktail\nentry). When I spoke to him about his take on the drink, Tom mentioned that the idea he had was more aperitif driven which is why he chose to cut down on the gin and Maraschino liqueur ratios relative to the vermouth.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "[grandpa choker]", "url": "https://cocktailvirgin.blogspot.com/2008/11/grandpa-choker.html", "published": "2008-11-17T11:22:00.006-05:00", "updated": "2017-08-31T11:26:26.828-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tommy", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "aperol", "bitters (mole)", "cynar", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Ron Abuelo 7 Year Rum", "1/2 oz Cynar", "1/2 oz Aperol", "3/4 oz Punt e Mes", "1 dash Bittermens Xocolatl Mole Bitters" ], "instructions": "Stir on ice and strain into a rocks glass. Lemon twist dropped in.", "body_text": "1 1/2 oz Ron Abuelo 7 Year Rum\n1/2 oz Cynar\n1/2 oz Aperol\n3/4 oz Punt e Mes\n1 dash Bittermens Xocolatl Mole Bitters\nStir on ice and strain into a rocks glass. Lemon twist dropped in.\nFor my last drink at Craigie on Main, I asked Tommy to go off menu and suggest something. After asking whether I wanted to stick more with the gin or the rye from my first two drinks, I replied that I had no preference what the base spirit was. He took my enthusiasm about his suggestion of rum and the concept of bitters as a green light and set off to create this nameless beverage (save for my black humored idea in the title above).\nThe rum he chose was an aged one from Panama. My interests were piqued once I saw Tommy picking up the Cynar, a lesser used bitter liqueur made by the Campari group which features artichoke and a dozen other botanicals. The only other Cynar cocktail I have had out is the Little Italy (2 oz rye, 1/2 oz Cynar, 3/4 oz sweet vermouth) and I have made a few at home such as the Cin-Cyn (1 oz gin, 1 oz Cynar, 1 oz sweet vermouth, dash Angostura, orange twist). However, it is a liqueur that deserves greater attention. Finally, aperol, Punt e Mes vermouth, and Bittermen's Mole bitters rounded out the rest of the ingredients. The wave of lemon oil over the rocks glass was indeed a nice touch as a prelude to my first sip, and once tasted, I knew the cocktail would make for a good nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOV6L9_wjgQ049DkrXUdWWglCixnAv-KpdFwfUBBqdR5r805eE77JNQIVIRGelPdnEMDzzQREwSNb_7WFl-WUPX360h9dfsmYI2vJ3GnhcUPUc5NPDTXNCdILsU_owloYrjLr9lTQYHvwg/s320/craigiebot.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOV6L9_wjgQ049DkrXUdWWglCixnAv-KpdFwfUBBqdR5r805eE77JNQIVIRGelPdnEMDzzQREwSNb_7WFl-WUPX360h9dfsmYI2vJ3GnhcUPUc5NPDTXNCdILsU_owloYrjLr9lTQYHvwg/s800/craigiebot.jpg", "comment_count": 0 }, { "title": "[celery stalking hugh]", "url": "https://cocktailvirgin.blogspot.com/2008/11/celery-stalking-hugh.html", "published": "2008-11-18T14:07:00.003-05:00", "updated": "2017-08-31T11:24:04.786-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic and hugh", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bauchant", "bitters (other)", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Clement Premiere Canne White Rhum Agricole", "1/2 oz Bauchant Orange Liqueur", "1/2 oz Martini & Rossi Bianco Vermouth", "2 dashes The Bitter Truth's Celery Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. No garnish.", "body_text": "1 1/2 oz Clement Premiere Canne White Rhum Agricole\n1/2 oz Bauchant Orange Liqueur\n1/2 oz Martini & Rossi Bianco Vermouth\n2 dashes The Bitter Truth's Celery Bitters\nStir with ice and strain into a cocktail glass. No garnish.\nLast night while leaving my jiu jitsu class, I noticed that I had a phone message from Andrea. Her flight landed and she was at Eastern Standard and hoping that I would swing by after class to meet her there. And oh yeah, Hugh misses me.\nOnce I got to Eastern and ordered some food at the bar, I spied a bottle of the Bitter Truth's Celery Bitters! I had waited for so long to taste them that I had given up and designed\nmy own\nin the way that I imagined that they should be (historically, not what I read about tBT's version). I based mine on a robust celery seed flavor which was supported by some funky greens and roots such as dandelion, burdock, barberry, and spearmint. When I smelled the Bitter Truth's version, it was very citrussy -- I could neither smell nor taste the celery itself. Andrea said that it smelled like lemon verbena, and Hugh commented that it was not as celery as mine as \"yours are extreme celery!\"\nStill, I was intrigued and so was Hugh. We brain stormed and came up with this drink. The rhum agricole that Hugh chose was a very grassy white from Clement. I figured that a lighter liqueur like Bauchant orange liqueur would work well (Hugh was thinking apricot). And a bianco vermouth rounded out the lineup. The end result was a rather intriguing bitter and earthy concoction. Hugh was pleased enough with the taste that the receipe went into his black book of recipes.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[little celery]", "url": "https://cocktailvirgin.blogspot.com/2008/11/little-celery.html", "published": "2008-11-18T14:27:00.003-05:00", "updated": "2017-08-31T11:23:46.287-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugh", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "bitters (other)", "chinato", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Sazerac Rye", "1/2 oz Luli Chinato", "1/2 oz Cynar", "1/2 oz Aperol", "1 dash The Bitter Truth's Celery Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Or 3 cordial glasses.", "body_text": "1 1/2 oz Sazerac Rye\n1/2 oz Luli Chinato\n1/2 oz Cynar\n1/2 oz Aperol\n1 dash The Bitter Truth's Celery Bitters\nStir with ice and strain into a cocktail glass. Or 3 cordial glasses.\nSince Andrea had been at Eastern Standard for a while before I got there, it was time to go not too long after I got there. But still leaving enough time for Hugh to mix up a nightcap for us. He had been scanning the shelves for other things that would complement the Bitter Truth's Celery Bitters after making the rhum cocktail for me. He had spotted the Cynar and thought that the artichoke-herbal funkiness of it would work rather well with the celery bitters.\nHugh designed the cocktail similar to the Little Italy, with rye (this one was with the Jackson Cannon barrel that the distillery made up for Eastern Standard), Cynar, and a chinato instead of a sweet vermouth. And he also added in some Aperol and the bitters. Chinatos are vermouths that use quinine (China in Italian). Most chinatos use a lusty and full-bodied Barolo red wine as the base, but the Luli uses a white moscato as a base. One\nblog\ndescribed it as, \"less intense and a touch sweeter than more traditional Chinatos but still has incredible floral aromatics, lots of kaffir lime, peaches, kumquat, ginger, thyme flowers, basil, jasmine, and hibiscus flavors.\"\nThe end product was very vegetal and made for a good nightcap and digestif. Interesting how after not having had a Cynar cocktail in almost a year (I gave Mike at Highland Kitchen the recipe for a Little Italy since he did not know what to do with \"that stuff\") that I have had two Cynar cocktails chosen for me in consecutive nights. To me, that is a good omen!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[christmas flip]", "url": "https://cocktailvirgin.blogspot.com/2008/11/christmas-flip.html", "published": "2008-11-18T15:51:00.004-05:00", "updated": "2017-08-31T11:23:39.257-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": 2008 }, "categories": [ "#eastern standard", "chartreuse (green)", "cognac", "egg", "fernet-branca", "rock candy syrup" ], "ingredients": [ "1 oz. brandy (I think Hine cognac was used)", "1 oz. green chartreuse", "1/2 oz. vanilla infused rock candy syrup", "1/2 barspoon fernet branca" ], "instructions": "Shake all ingredients first without ice to emulsify the egg, then add ice and shake again. Pour into a cocktail glass and garnish with a mint leaf.", "body_text": "1 oz. brandy (I think Hine cognac was used)\n1 oz. green chartreuse\n1/2 oz. vanilla infused rock candy syrup\n1/2 barspoon fernet branca\nwhole egg\nShake all ingredients first without ice to emulsify the egg, then add ice and shake again. Pour into a cocktail glass and garnish with a mint leaf.\nWhere: Eastern Standard\nWhen: 17 November, 2008\nWho: Hugh Fiore\nPurpose: To make a flip based on a recipe from Gary Regan's recent sfgate.com\ncolumn\n, using green chartreuse instead of yellow chartreuse.\nOrdinal: Third drink of three, no accompaniment\nNose: No trace of egg smell, mint and vanilla aroma\nTaste: Subtle taste of mint from the Fernet and green chartreuse, only a tiny trace of bitterness\nSummary: This is a wonderful Christmas-y flip (Jess, Hugh said he wanted to make you one next time you see him). Hugh liked it enough to add it to his lil black book. Very clever, using that vanilla rock candy syrup - the original called only for simple.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "ampersand", "url": "https://cocktailvirgin.blogspot.com/2008/11/ampersand.html", "published": "2008-11-18T15:55:00.004-05:00", "updated": "2024-04-15T20:41:34.008-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": null, "categories": [ "#eastern standard", "cognac", "gin", "vermouth (sweet)" ], "ingredients": [ "1 part Old Tom gin", "1 part cognac (Hine was used)", "1 part sweet vermouth (Martini & Rossi was used)", "1 dash orange bitters" ], "instructions": "Stir with ice and strain. Serve up in an old fashioned glass.", "body_text": "1 part Old Tom gin\n1 part cognac (Hine was used)\n1 part sweet vermouth (Martini & Rossi was used)\n1 dash orange bitters\nStir with ice and strain. Serve up in an old fashioned glass.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "the brother cadfael", "url": "https://cocktailvirgin.blogspot.com/2008/11/silence-is-broken.html", "published": "2008-11-19T20:34:00.006-05:00", "updated": "2008-11-20T01:12:41.530-05:00", "author": "Rishi", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": null, "categories": [ "#eastern standard", "bitters (other)", "maraschino", "pimm's no. 1", "rum" ], "ingredients": [ "515 Kitchen and Cocktails" ], "instructions": "stir well over ice and serve straight up with a lemon twist.", "body_text": "Yea, at long last, the fourth voice of cocktail\nvirgin\nslut issues forth.\n(I am the one who rides the Pale Horse, and yadda yadda...)\nI was added to this illustrious page back in the\nprintemps\nbefore I headed out on my epic drive from Boston to Santa Cruz, CA. Dubbed \"The West Coast Correspondent,\" I might have perished in all the firing of wilds that has been going on in these parts for all you readers know...\nAlas... I mean, \"Hurrah!\" such was not my fate, and today I finally add a wee bit of NorCal cocktailiana to this (were it papered and bound) tome.\nThat all being said, I'm going to start my entries with a drink made for me on my brief trip to Boston one month back.\nYou see, for all that San Francisco holds, what with their\nRye\n's, and\nAlembic\n's, and\nBourbon & Branch\n's, and\nAbsinthe\n's... (I can, and will, go on), Santa Cruz has...\nwell, not much.\nThere are two places one could conceivably get a good cocktail, but in reality only one:\n515 Kitchen and Cocktails\nhas a decent selection of spirits behind the bar, and the bartendrixes have a pretty good idea of what to do with them.\nHowever, though they've been wonderfully lovely in putting up with my whims and requests (most know now to give me an Old Fashioned consisting of ice, simple, bitters, rye and none else) it's not quite up to the level of what we would consider \"craft cocktails.\"\nThe second \"conceivable\" place is\nThe Red\n. What I mean is that one could look at their stocked bar and\nconceive\nof the varied and wondrous libations to issue forth from such a supplied wall of shelves. Unfortunately, the staff has barely a clue in making drinks, let alone anything one might consider a \"classic cocktail.\"\nOh, and then there's\nThe Crepe Place\n, which I mention, not because they can shake a sour any better than the previous two, but, simply, because they have Michters 6.\nDrinking like this for almost six months, you can't even begin to imagine my glee when Tim, Jess and I piled into the Vdub to head on down to the Standard.\nI had many lovely and lustrous libations, but I wanted to end the night in a special way.\nHaving just learned that ES was in possession of\nFrederic\n's bitters, I asked my favorite Kevin for \"something with one of 'em in it.\" In fact, I may not have been as articulate as all that.\nThe result was pretty dam... darn nice, I must say light, semi-sweet (but not cloying!!) with an interesting amount of fruit.\nI asked Kevin what this was.\nHe shrugged and said \"you name it.\"\nWell, gentle readers, this was truly a first for me. And, as is only right, I executed the great honor with great-er diligence. (As Jess and Tim can attest).\nWhen I produced my\nchef d'oeuvre\nto Kevin, he shook his head, laughed, and proceed to write it down.\nThus, I give you:\nThe Brother Cadfael\n*\n1.5 oz           Old Monk Rum\n.75 oz           Stock Maraschino\n.75 oz           Pimms\n4-5 drops    Fred's grapefruits bitters\nstir well over ice and serve straight up with a lemon twist.\n*\n\"Brother Cadfael\"\nis the fictitious creation of Ellis Peters, played by Derek Jacobi on the PBS series \"Mystery.\"\nCadfael is a mystery-solving monk during the reign of King Stephen in England (covering Old Monk Rum, and Pimms). Among several duties he is an herbalist and tends the orchards of the monastery (covers the bitters and the Maraschino... although that is a stretch, as I highly doubt a 12th cen. English monastery had a cherry orchard, or grapefruit... well sue me, I made it fit as best I could!!!)", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "corpse reviver #2", "url": "https://cocktailvirgin.blogspot.com/2008/11/corpse-reviver.html", "published": "2008-11-21T11:19:00.004-05:00", "updated": "2017-08-31T11:22:54.891-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#independent", "cointreau", "gin", "lemon juice", "lillet", "pastis" ], "ingredients": [ "1 oz. Hendrick's gin", "1 oz. Cointreau", "1 oz. Lillet Blanc", "3/4 oz. lemon juice", "1 dash Pernod" ], "instructions": "Shake with ice. Service in a cocktail glass", "body_text": "1 oz. Hendrick's gin\n1 oz. Cointreau\n1 oz. Lillet Blanc\n3/4 oz. lemon juice\n1 dash Pernod\nShake with ice. Service in a cocktail glass\nWhere: The Independent\nWhen: 20 November, 2008\nWho: Liam\nPurpose: To give the Indo some love.\nOrdinal: First of one\nNose: Nose still a little bit stuffed from eating Indian food. Aroma very subtle, mostly lemony. Only sensed the Pernod faintly at the end on the glass.\nTaste: Fresh lemon with a floral aftertaste. Only tasted the Pernod faintly at the end.\nSummary: Very refreshing and lemony. The Hendrick's is such a subtle gin that I hesitate to really call this a corpse reviver. Still, a very pleasant beverage that just about anyone (who likes lemon) would enjoy.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "the bentley", "url": "https://cocktailvirgin.blogspot.com/2008/11/bentley.html", "published": "2008-11-21T12:22:00.002-05:00", "updated": "2017-08-31T11:22:26.795-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#independent", "applejack", "bitters (orange)", "dubonnet" ], "ingredients": [ "2 oz Dubonnet Rouge", "2 oz Laird's Applejack", "1 dash Fee's Orange Bitters" ], "instructions": "Shaken with ice and strained into a cocktail glass.", "body_text": "2 oz Dubonnet Rouge\n2 oz Laird's Applejack\n1 dash Fee's Orange Bitters\nShaken with ice and strained into a cocktail glass.\nLast night, Andrea and I were in Union Square in Somerville to satisfy her hunger for Indian food. Afterwards, we went over to the Independent for an after dinner drink. New on the menu was the Bentley, a simple 50-50 Dubonnet-applejack cocktail. I was able to find the recipe in three 1930's cocktail books: Savoy, Boothby's, and Cafe Royal. Generally, the cocktail is shaken for some reason instead of stirred and no garnish is given; often, it is made with Calvados. More modern re-tellings of this cocktail include a lemon or orange twist or orange bitters such as was the case with the cocktail Liam made me. A column that Gary Regan wrote for\nSfGate\nhints that the drink came into existence shortly after a Bentley automobile won the Le Mans in 1927 and the first reference in print was the 1930 version of the Savoy. The end product was a more red winy and less sweet version of the Marconi Wireless, and more aperitif (with a boozy kick) than a cocktail proper.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "1919 cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/11/1919-cocktail.html", "published": "2008-11-24T12:05:00.002-05:00", "updated": "2020-01-15T14:06:37.605-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ben Sandrof", "source": "Drink", "year": null }, "categories": [ "#drink", "benedictine", "bitters (mole)", "punt e mes", "rum", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Old Monk Rum", "1 oz Punt e Mes", "1/2 oz Benedictine", "1 dash Bittermen's Xocolatl Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Old Monk Rum\n1 oz Punt e Mes\n1/2 oz Benedictine\n1 dash Bittermen's Xocolatl Mole Bitters\nStir with ice and strain into a cocktail glass.\nLast night, Andrea and I came back from a day of shopping in Kittery, Maine, followed by the requisite stops in New Hampshire at the Portsmouth Brewery for dinner (their bar also look well stocked and there's a lounge downstairs, but alas, we have not sampled anything besides their beer and ciders) and the state-run liquor stores (we stuck to the two-hand rule and only bought 209 Gin and Booker's Bourbon, although Saturday's two-hand rule was ruby port and JM Rhum Blanc ($20/liter at Kappy's!)). Since shopping is hard, we decided to treat ourselves to cocktails at Drink.\nWe grabbed seats at Misty's bar who was tending at the ice station. This means the drinks she was making used ice from 1 foot cubes from a pond in Gloucester which she picked, chipped, and smashed into the proper sized pieces. To our left was\nThe Boston Shaker\nhimself, Adam, who runs a cocktail supply store of various bitters, syrups, and mixing hardware. When Misty asked what I was thinking about drink-wise, I said that I could go either way with rye or rum. Instead of choosing, she did both!\nThe drink she made me was the 1919, a drink that Ben Sandrof taught her named in reference to what I assumed was the start of Prohibition. Bartender Aaron Butler later commented on this post, \"The 1919 is in reference to the Great Molasses Flood of the North End on Jan. 15th, 1919 - the day before the 18th Amendment was ratified. The drink celebrates the molasses notes of Old Monk Rum.\" I was not wrong in my assumptions for the molasses flood was tied into scaled up production before Prohibition enforcement began. The first note of the beverage was the chocolate scent. The Bittermen's Mole bitters worked better in this cocktail smell-wise than they have in others for me where they were stronger taste-wise. The Rittenhouse Rye gave the drink a very pleasing spiciness, and the vanilla from the rum and the botanicals from the Punt e Mes and Benedictine filled in the gaps. Overall, the 1919 was rather rich, flavorful, and pleasing to the nose and mouth similar to say a Vieux Carre cocktail.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "lawhill cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/11/lawhill-cocktail.html", "published": "2008-11-24T13:50:00.004-05:00", "updated": "2017-08-31T11:21:04.188-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "absinthe", "bitters (Angostura)", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Noilly Prat Dry Vermouth", "1/2 oz Luxardo Maraschino Liqueur", "2 barspoons St. George's Absinthe", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon over the top and discard.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Noilly Prat Dry Vermouth\n1/2 oz Luxardo Maraschino Liqueur\n2 barspoons St. George's Absinthe\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon over the top and discard.\nFor my second cocktail at Drink last night, Misty stayed with the rye and brought out her version of the Lawhill Cocktail, a drink that appears in the 1930's version of the Savoy. The Savoy's version is 2/3 Canadian Club Whiskey, 1/3 French vermouth, 1 dash each of absinthe, Maraschino, and Angostura bitters. Misty shifted the drink away from the Scotch-like flavors associated with Canadian whiskey by using the less aggressive Old Overholt Rye. Her other modifications included upping the Maraschino and absinthe, although dashes of liqueurs historically have been more vague a volume and more sizable than dashes of bitters (which still have a bit of variance depending on the size and fill-level of the bottle and heaviness of the hand, but not to the same degree as with liqueurs).\nThe St. George's Absinthe cut the sweetness of the Luxardo Maraschino quite well; often, Maraschino-laden cocktails can be too sweet for my palate which was not the case with the Lawhill. The absinthe might have also been assisted by the dry vermouth in this regard. Overall, the cocktail was nicely balanced. The St. George was not as dominant as the\nprevious cocktail\nI had made with it perhaps due to sherry in that one not being as robust a component as Maraschino.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "polly's special", "url": "https://cocktailvirgin.blogspot.com/2008/11/pollys-special.html", "published": "2008-11-25T10:58:00.002-05:00", "updated": "2017-08-31T11:20:57.019-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "curacao", "grapefruit juice", "scotch" ], "ingredients": [ "2 oz Famous Grouse Scotch", "1/2 oz Marie Brizard Orange Curacao", "1/2 oz Pink Grapefruit Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange wedge.", "body_text": "2 oz Famous Grouse Scotch\n1/2 oz Marie Brizard Orange Curacao\n1/2 oz Pink Grapefruit Juice\nShake with ice and strain into a cocktail glass. Garnish with an orange wedge.\nLast night after dinner, Andrea and I decided to get an after dinner drink at Green Street. As I perused their large cocktail menu for a drink that both called out to me and that I have not had before, I spotted the Polly's Special and asked Bice to make me one. Part of the allure is an attempt to teach myself to like Scotch. At a Scotch tasting several months ago, the only one that I remotely enjoyed enough to consider buying a bottle was a Dalwhinnie 15 Year. The Dalwhinnie was the least peaty and smoky of all the Scotches I have tasted and I am guessing that it is why I enjoyed it most. When I told a Scotch fanatic a few weeks later which Scotch I enjoyed, his response was \"Ah Dalwhinnie -- a lady's Scotch\". He then realized how what he said might have come across and apologized, to which I countered that I enjoyed drinking 145 proof Bourbon, Fernet-Branca, and other liquors so I was not offended by his comment. Since then, I have enjoyed Scotch in the\nAvery's Arrack-ari\n's the Talisker rinse and in the Chancellor Cocktail I made at home this weekend (1 3/4 oz Scotch, 1/2 oz dry vermouth, 1/2 oz port (I used ruby), 1 dash Peychaud's Bitters). And in the process of acclimating myself to Scotches, I went with Polly's Special.\nOver all, the cocktail was a touch sweet with a good mix of tart and smoky. Andrea commented that \"it's a nice cocktail... the flavors work well with the Scotch\". A similar cocktail I have had at Green Street is\nThe Blinker\nwhich is rye, grapefruit, and raspberry syrup. Interestingly, grapefruit juice works better for my tastes with Scotch than the Old Overholt did in the Blinker. Perhaps a sharper rye like Rittenhouse or Sazerac might give a more comparable end product or maybe it is something about Scotch itself.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "rhum cocktail marilene", "url": "https://cocktailvirgin.blogspot.com/2008/12/rhum-cocktail-marilene.html", "published": "2008-12-01T11:28:00.002-05:00", "updated": "2017-08-31T11:20:45.587-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (Angostura)", "lime juice", "rum", "sugar" ], "ingredients": [ "2 oz Barbancourt 8 Year Rhum", "1/2 Lime (4 pieces)", "2 tsp Sugar", "2 dashes Angostura Bitters" ], "instructions": "Muddle the lime pieces and sugar in a rocks glass, add rhum and ice, and shake. Add Angostura bitters on top and lightly stir in.", "body_text": "2 oz Barbancourt 8 Year Rhum\n1/2 Lime (4 pieces)\n2 tsp Sugar\n2 dashes Angostura Bitters\nMuddle the lime pieces and sugar in a rocks glass, add rhum and ice, and shake. Add Angostura bitters on top and lightly stir in.\nYesterday after a day of shopping and a quick drink at Eastern Standard (where I got to arrange a vegetarian dinner for their\nProhibition Repeal Day\nevent on Thursday), Andrea and I went to Rendezvous for dinner. Before looking over their dinner menu, I ordered this Haitian rhum cocktail that was new on Scott's cocktail list.\nNot sure if 2 tsp or 2 dashes of Angostura is accurate enough; however, the excess of each balanced the other out taste-wise. In fact, there was enough bitters in the drink to give it a nice vermillion hue. The rhum and lime rounded out the drink to make a very simple but satisfying tiki cocktail of sorts.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "lamplighter", "url": "https://cocktailvirgin.blogspot.com/2008/12/lamplighter.html", "published": "2008-12-01T18:18:00.008-05:00", "updated": "2017-08-31T11:20:32.422-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "chez henri" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Rob Kraemer", "source": "Chez Henri", "year": 2008 }, "categories": [ "#chez henri", "lemon juice", "sugar", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "bourbon\nfine sugar\ncelery juice\nlemon juice\nshake, decant, no garnish.\nNote:\nsee below for a formal recipe (which might vary slightly from this).\nWhere: Chez Henri\nWhen: 25 November, 2008\nWho: Rob (as in Other Rob, B-Side alum)\nPurpose: To make the 30 minute wait to get a seat at the bar more pleasant.\nOrdinal: First of Three, no accompaniment\nNose: Celery!\nTaste: Very balanced, where none of the flavors really dominates, though all are present.\nSummary: This was my third attempt to get cocktails at Chez Henri - it was just far too crowded the first two times I tried. But this night, I was determined. I brought Murakami's engaging\nWhat I Talk About When I Talk About Running\nso I wouldn't look like a dork, alone, waiting for a seat. Rob was very busy, but managed to be attentive at the same time, due to his approachable manner. He had that kind of super-energetic/geeky vibe that told me he'd be OK with my teaching him how to make a Seelbach (which I did - and I knew it would be pretty good once I spotted the Segura Viudas, clearly the ideal sparkler for the Seelbach). My Seelbach was accompanied by one of the best ceviches I've ever had. I also ordered the homemade chorizo - and it was almost good enough to make me forget the homemade chouriço I had as a child. At the recommendation of the ladies to my right (who still mourned the passing of the B-Side), I also got a whiskey smash to go with my chocolate bread pudding - both equally tasty. I really should drag Fred here.\nPostnote Aug 12, 2011:\nI got the recipe from bar manager Rob Kraemer\nLamplighter\n• 2 oz Bourbon\n• 3/4 oz Celery Juice\n• 1/4 Lemon Juice\n• >1 oz Simple Syrup\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "images": [], "thumbnail_url": null, "comment_count": 4 }, { "title": ":: cocktail bitters and tools ::", "url": "https://cocktailvirgin.blogspot.com/2008/12/cocktail-bitters-and-tools.html", "published": "2008-12-02T15:57:00.002-05:00", "updated": "2019-07-14T20:30:10.510-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [], "instructions": null, "body_text": "The\nBoston Shaker\nhas apparently set up shop at\nGrand\nin Somerville, MA (374 Somerville Ave, Union Square). Adam is rather receptive to the needs of the cocktail community and is always asking me what I would like to see, so shoot him an email through his website with ideas...\nI spy Marasca cherries, a lot of Fee's Bitters and other brands, ice crushers, and books in that photo. I heard that he has Angostura Orange but I do not see them above. Will have to check it out soon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_B5zFeh_MeHYl1AZFIG823XlwebnGi7jgjyOXnedSIchLJ5e1XQrX0vNmaXfiiIu61A6EGK6ghBYOq0bIAr116OFwu10xaHLFsj3qtjkCbXfInRtovza5SA_EVeG9uaShNDxFFRvdBhD/s320/bostshaker.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_B5zFeh_MeHYl1AZFIG823XlwebnGi7jgjyOXnedSIchLJ5e1XQrX0vNmaXfiiIu61A6EGK6ghBYOq0bIAr116OFwu10xaHLFsj3qtjkCbXfInRtovza5SA_EVeG9uaShNDxFFRvdBhD/s800/bostshaker.jpg", "comment_count": 3 }, { "title": "high hat", "url": "https://cocktailvirgin.blogspot.com/2008/12/2-oz-rye-12-oz-cherry-heering-12-oz.html", "published": "2008-12-03T10:23:00.003-05:00", "updated": "2017-08-31T11:17:58.850-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "A Dash of Bitters", "year": null }, "categories": [ "#highland kitchen", "cherry brandy", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye", "1/2 oz Cherry Heering", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with a lemon twist. (Recipe from Adashofbitters blog, see notes below).", "body_text": "2 oz Rye\n1/2 oz Cherry Heering\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass. Garnish with a lemon twist. (Recipe from Adashofbitters blog, see notes below).\nLast night, Andrea wanted to go to dinner after returning from her run, and we decided on Highland Kitchen, a gastropub only a 5 minute walk or so from our house. The drink I ordered off their daily specials list to go with my veggie burger was the High Hat, a cocktail I had made before (see my\nlivejournal\nentry) at home. My entry says that I found the recipe at the\nA Dash of Bitters\nblog where it was described as a \"Manhattan/Brooklyn adaptation\"-like sour. With these proportions, the sour-cherry flavors came through a lot and balanced the spicier rye we used. The way Beau mixed it at Highland, it was much lighter on the Cherry Heering and lemon. I cannot give an exact recipe since it was free poured, but a dash (1/4 oz or less) of each appeared to be used, perhaps to counter for the less spicy Old Overholt Rye. The end result was fairly dry rye cocktail with a touch of fruitiness.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[the highland manhattan]", "url": "https://cocktailvirgin.blogspot.com/2008/12/highland-manhattan.html", "published": "2008-12-03T10:42:00.004-05:00", "updated": "2017-08-31T11:17:50.999-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Beau", "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "bitters (orange)", "pastis", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 1/2 oz Old Overholt Rye", "1/2 oz Punt e Mes", "1 dash Orange Bitters" ], "instructions": "Stir on ice and strain into a cocktail glass pre-rinsed with Pernod. Garnish with an orange twist.", "body_text": "2 1/2 oz Old Overholt Rye\n1/2 oz Punt e Mes\n1 dash Orange Bitters\nPernod rinse\nStir on ice and strain into a cocktail glass pre-rinsed with Pernod. Garnish with an orange twist.\nFor my last drink at Highland Kitchen yesterday, I asked Beau to stick with the rye. He proposed a few drinks and I went with this \"astringent Manhattan variant\" (more in his comparison of Punt e Mes to regular sweet vermouth). On the nose was a good bit of orange oils from the twist (and perhaps some flavor from the bitters) and the anise seed from the Pernod. The flavor was very reminiscent of 1880s cocktails where a dash of absinthe was often added to give some extra zest to the drink (see the\nImproved Gin Cocktail\nwrite-up I did) on top of a rye Manhattan. I estimated the recipe proportions due to the free pouring, but after reading Gary Regan's\nSfgate article\non the Manhattan cocktail last year, I am a bit less fussy with specific proportions on this cocktail.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: eastern standard's prohibition repeal party ::", "url": "https://cocktailvirgin.blogspot.com/2008/12/eastern-standards-prohibition-repeal.html", "published": "2008-12-05T10:29:00.008-05:00", "updated": "2017-08-31T11:17:21.969-04:00", "author": "frederic", "post_type": "blog", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#eastern standard" ], "ingredients": [], "instructions": null, "body_text": "Last night, Eastern Standard threw a 1920's speakeasy gala to celebrate the eve of the 75th anniversary of the repeal of Prohibition (and a few hours into the day of) -- an event they had been planning since last fall. Andrea and I splurged on the cocktail-paired 6 course dinner with punch bowl reception before and drinks and breakfast {!} after.\nCocktailVirgin's own, Andrea in her 1920's outfit.\nAfter picking out the right smoking jacket, I made my way down to Kenmore Square to meet Andrea. The front of the building was decorated like a speakeasy including a wood structure over one of their entrances with the proper peephole. Apparently, they were mimicking the need for a pass-phrase earlier in the evening. I spotted Andrea pretty quickly and she suggested that I go try the Sloe Gin Fizz Punch:\nBartender Kevin Martin pours me a cup of sloey goodness.\nAt our dinner table, next to our place setting cards were flasks! We and our 3 tablemates of Eastern Standard regulars (Hector, Carlos, and Sarah) tried to sniff our way into figuring out the contents. Jackson Cannon later swung by and solved the quandary: Eagle Rare 10 Year Bourbon from Eastern Standard's own barrel! Our dinner-cockail menu was in front of said flasks and each course told a story of the times (with variations on which stories and dishes for us vegetarians). For example, the first course was either a citrus salad or oysters; both fruit salad and the distribution of oysters became popular in the 1920's. The chefs did a great job with both menus with the meat eaters envious of some of the vegetarian's courses (and vice versa if it were not for the meat). The full regular menu can be found on\nDrinkBoston\n.\nLauren Clark of DrinkBoston and Brother Cleve (before he started DJing that night).\nThe six cocktails during dinner were:\nAmpersand:\nOld Tom Gin, M&R Sweet Vermouth, Cognac, House Orange Bitters.\nThe Astoria:\nBeefeater London Dry Gin, M&R Dry Vermouth, Fee Brothers Orange Bitters, Olive.\nThe Charles Limbergh:\nPlymouth Gin, Lillet Blanc, Apricot Liqueur, Bittermens Grapefruit Bitters.\nThe Scofflaw:\nSazerac Rye, M&R Dry Vermouth, Sirop de Grenadine, Lemon Juice.\nBlood & Sand:\nDewar's White Label, Cherry Heering, M&R Sweet Vermouth, Orange Juice.\nPisco Sour:\nMacchu Pisco, Egg White, Sugar, Lemon Juice, Angostura Bitters.\nAlso served with dinner were a Belgian beer from a label-less bottle and a Malbec wine from a Mason jar. One of the highlights of my evening was the preparation of the Pisco Sour. For this, 7 or 8 bartenders climbed on top of the bar and double-gunned it with Boston shakers for a solid minute or two to make this cocktail. Applause worthy, indeed. (EDIT: See\nDrinkBoston\nfor a photo for this. Lauren's photo shows 7 but claims there were 8 bartenders on the bar.)\nAround 10 pm, the next wave of party guests showed including Tim and Jess (of CocktailVirgin). Everyone had drink tickets for the first two rounds which were good for a short list of cocktails. With mine, I chose a Hanky Panky and a Frisco. Around 1 am, breakfast was served which, despite all of the food at dinner, was very welcomed. We left shortly after that and sadly did not stay to close out the event. Bravo to Eastern Standard for pulling off this event and cheers to all who attended to help make the event what it was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnkWEpnoUp3AMh1JS7IWCmqpDS6QBNLQ_OEwF6pZ1Y8uHcCKRco_cdDa5RlbgRFZgB4UcvC8rhiRlmhLTC8_r2kEW75vtP3YGSuLpDa7n01YHNwLWu21XBzbyrP3Z_gnLJ-8oY3DhNZyT/s320/prohib2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmZZ7nhK-c6fwcDQaV7JGyhwPWmv-qdNhF_49qXIs5bkAClq1d0VsEionNBpyPrvV2GKrHQtELYEUUscCKJoGqGI9qY6mofYeioYOYBO33eetMRJywjIJ8F3ZfwuTdkZPic_8fyXSujm7/s320/prohib1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2r9dwb35iiTJfCtveHhDutnrFKd80oc8gBH1phQHq8LSBRsqUWDgBFwkP7C6hAsqKbYIe9-eniQOmxZeWrEDOXaL5hdCuSCA2MxbzdvzrlMZE4skiZ6CYaFphtqroB-Wu0WhMkGRVj7_/s320/prohib3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnkWEpnoUp3AMh1JS7IWCmqpDS6QBNLQ_OEwF6pZ1Y8uHcCKRco_cdDa5RlbgRFZgB4UcvC8rhiRlmhLTC8_r2kEW75vtP3YGSuLpDa7n01YHNwLWu21XBzbyrP3Z_gnLJ-8oY3DhNZyT/s800/prohib2.jpg", "comment_count": 1 }, { "title": "[brooklyn brawler]", "url": "https://cocktailvirgin.blogspot.com/2008/12/brooklyn-brawler.html", "published": "2008-12-08T10:23:00.002-05:00", "updated": "2017-08-31T11:14:41.394-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "averna", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Averna", "1/2 oz Punt e Mes", "1 barspoon Luxardo Maraschino" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange rind over the drink and discard.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Averna\n1/2 oz Punt e Mes\n1 barspoon Luxardo Maraschino\nStir with ice and strain into a cocktail glass. Twist an orange rind over the drink and discard.\nAndrea and I went to Drink last night where Misty and Sam were tending the bar and John was in and out of his laboratory creating new libations and reagents. Sundays at Drink seem to be a great night to go since the customer gets more time with the bartenders unlike the necessitated rushed interactions on certain nights. As Misty was fixing Andrea a mug of Tom & Jerry, she asked what I was in the mood to drink. I asked for something with amaro and rye or perhaps dark rum, which was enough to start Misty improvising a drink for me.\nShe started with two parts rye and one part Averna, and then added on part Punt e Mes before straw tasting it. She declared it needed \"a teaspoon of something bright\" and went with a barspoon of Maraschino liqueur. A large orange rind twisted over the top rounded out the drink, and it gave the cocktail a rather pleasing citrusy aroma. The flavors reminded me of a rather aggressive Brooklyn with the citrus notes from the Averna coupled with the orange twist substituting for the Amer Picon. The drink was a little bit more syrupy than a Brooklyn with a nice bitter complexity to it.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "farley mowat", "url": "https://cocktailvirgin.blogspot.com/2008/12/farley-mowat.html", "published": "2008-12-08T10:51:00.003-05:00", "updated": "2017-08-31T11:14:36.472-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (other)", "gin", "herbsainte", "vermouth (dry)" ], "ingredients": [ "2 oz Gin (Junipero)", "3/4 oz Dry Vermouth (Boissiere)", "1/4 oz Herbsaint", "6 drops Celery Bitters (FY)" ], "instructions": "Stir on ice and strain into a rocks glass. Twist a lemon peel over the top and discard.", "body_text": "2 oz Gin (Junipero)\n3/4 oz Dry Vermouth (Boissiere)\n1/4 oz Herbsaint\n6 drops Celery Bitters (FY)\nStir on ice and strain into a rocks glass. Twist a lemon peel over the top and discard.\nFor my second cocktail at Drink, John Gertsen came out of his laboratory for a bit since he wanted to make me a drink he had come up with using the\ncelery bitters\nI had given him last time. Apparently, he and Eli Feldman thought it would be great in an Alaska sort of cocktail and they named it the Farley Mowat either directly after the enviromentalist author of\nNever Cry Wolf\nhimself or indirectly after the flagship of the Sea Shepherd Conservation Society, a renegade Green Peace-spin off that protects whales, seals, and the like. In the tinkering process, the drink morphed away from an Alaska and closer to an Obituary Cocktail.\nThe drink itself is very vegetal, and John said that the end product reminded him of arugula. The celery bitters played well with the Herbsaint and dry vermouth, and in ways that the Bitter Truth Celery Bitters could easily substitute. While the drink was no Yellow Chartreuse-filled Alaska, it still had a similar clean refreshing nature to it. And a perfect drink to round off a snowy evening in Fort Point, Boston.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvhiKFPCAiy4wD3ED3foGwt7C8VVRDhdFO2jxd5tfLMf3RY2ASnBdWx6R6s_jD4NLiVjpaD6MfKVdzNscVO35sTBxQyvKA3rSqzet-3uGh1TkgKdAP8ybgToSL1BLTqYvmg5HUWil881n/s320/farley.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvhiKFPCAiy4wD3ED3foGwt7C8VVRDhdFO2jxd5tfLMf3RY2ASnBdWx6R6s_jD4NLiVjpaD6MfKVdzNscVO35sTBxQyvKA3rSqzet-3uGh1TkgKdAP8ybgToSL1BLTqYvmg5HUWil881n/s800/farley.jpg", "comment_count": 0 }, { "title": "no. 43", "url": "https://cocktailvirgin.blogspot.com/2008/12/no-43.html", "published": "2008-12-10T11:40:00.002-05:00", "updated": "2017-08-31T11:14:02.508-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "bitters (Angostura)", "maple syrup", "port (tawny)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Ferreira 10 Year Tawny Port", "1/2 oz Maple Syrup (1:1)", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "2 oz Old Overholt Rye\n1/2 oz Ferreira 10 Year Tawny Port\n1/2 oz Maple Syrup (1:1)\n1 dash Angostura Bitters\nSwirl briefly with ice and strain into a rocks glass with a large ice cube. Twist orange rind over the top and drop in drink. Quantities were eye-spied and the maple syrup might be the common 1:1 dilution made with water for pourability.\nThe artsy chandelier over the bar at Hungry Mother\nLast night I was in Kendall Square for a biotech networking night, so I decided to check out Hungry Mother around the corner afterwards. The whole place has had a face lift for the better since the Kendall Cafe days. Two things that stood out immediately about the bar are the fact that it is well stocked with everything from Vya Sweet Vermouth to Diplomatico Reserva Rum and that all of the cocktails are named as numbers.\nI started with No. 43, which Duane told me was one of the more popular cocktails on their list. From the way the Angostura bitters played splendidly with the real maple syrup, I could see why. The first notes were the orange oils on the nose which were quite pleasing, and the tawny port complemented the rye and the other flavors rather well. Overall, the drink was a rather solid autumnal-ish cocktail although I could easily see it fitting all seasons.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqs-derp8qkZOLrB4qPg7YLKagghRulwlc8NAygGKXN_zG_3lwVRHFMZu_O9kqMOWQh_WHqspxsWWD0b_QO5_SOksDKiNFe4WJbQKMvwS7XIEBY14XsONnH28WvDFtvGPxQDO0pQ4vCQFo/s320/hungrymother.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqs-derp8qkZOLrB4qPg7YLKagghRulwlc8NAygGKXN_zG_3lwVRHFMZu_O9kqMOWQh_WHqspxsWWD0b_QO5_SOksDKiNFe4WJbQKMvwS7XIEBY14XsONnH28WvDFtvGPxQDO0pQ4vCQFo/s800/hungrymother.jpg", "comment_count": 0 }, { "title": "no. 42", "url": "https://cocktailvirgin.blogspot.com/2008/12/no-42.html", "published": "2008-12-10T12:50:00.002-05:00", "updated": "2017-08-31T11:13:24.889-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Duane", "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "bitters (other)", "gin", "honey", "vermouth (dry)" ], "ingredients": [ "2 1/2 oz Greylock Gin", "1/4 oz Dry Vermouth", "1/4 oz Honey Syrup", "1 dash Bittermens Boston Bittahs" ], "instructions": "Stirred with ice and strained into a cocktail glass. Lemon rind twisted over glass and dropped in. Measurements were eye-spied.", "body_text": "2 1/2 oz Greylock Gin\n1/4 oz Dry Vermouth\n1/4 oz Honey Syrup\n1 dash Bittermens Boston Bittahs\nStirred with ice and strained into a cocktail glass. Lemon rind twisted over glass and dropped in. Measurements were eye-spied.\nFor my second of two drinks at Hungry Mother last night, I asked Duane to make me a No. 42 since I wanted to try a drink made with the relatively new Berkshire Mountain Distillers' gin (I had only previously had an unmixed sample at Eastern Standard in the past). One of the things that Duane pointed out about this drink is that 3 of the four components are locally sourced: the gin from Western Mass, the honey from Reseka Apiaries in Central Mass, and the bitters from nearby Brookline! I found it very interesting how the cocktail menu focused a lot on a wide variety of sweetening agents and not just using simple syrup. Duane said that they use grenadine, sorghum, simple, maple, and honey syrups depending on the desired effect.\nNo. 42 was a bit more gin-heavy of a recipe than I was expecting, but the end result was not disappointing. The honey syrup gave a full mouth feel (and additional flavor) to a more modernly proportioned Martini. The Greylock Gin being a pot-stilled instead of a multi-column distilled liquor also added some fullness and intrigue to the mix. And finally, the lemon twist and Boston Bittahs added some delightful citrus notes to round off cocktail. Since the Boston Bittahs are a seasonal creation of the\nBittermens\n, No. 42 might disappear soon with a promise to reappear once the Bittermens make another batch. When I suggested that the drink might work well with some grapefruit bitters in the meantime, Duane replied that No. 42 would wait. I guess it's not wise to mess with something so well balanced.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "mexican hot chocolate", "url": "https://cocktailvirgin.blogspot.com/2008/12/mexican-hot-chocolate.html", "published": "2008-12-14T14:20:00.006-05:00", "updated": "2017-08-31T11:13:20.807-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": null, "categories": [ "*hot", "*mixology monday", "cocoa", "tequila" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Spice\" (MxMo XXXIV), was chosen by Craig from\nTiki Drinks & Indigo Firmaments\n. Craig gave the description as, \"Spice should give you plenty of room to play - from the winter warmers of egg nog, wassail and mulled products to the strange and interesting infusions of pepper, ceubub, grains of paradise, nutmeg — what have you! I would like to stretch the traditional meanings of spice (as the bark, seed, nut or flowering part of a plant used for seasoning) to basically anything used for flavoring that isn’t an herb. Salt? Go for it. Paprika? I’d love to see you try.\"\nWhen Andrea and I went to the\nTaza Chocolate Factory\nopen house a little over a week ago, my question of what to do for this Mixology Monday was answered when we saw packages of Chocolate Mexicano with Cinnamon for sale. Taza is a local (Somerville, MA) chocolate maker that uses only free-trade organic cocao beans that they buy directly from small farmer cooperatives. Taza uses a stone grinding process that leaves in a lot of the fruity and nutty flavors that are lost in the conching process utilized in making standard smooth chocolate (Taza is a bit gritty). The Chocolate Mexicano we bought contains only three ingredients: roasted cocoa beans, cane sugar, and cinnamon stick. They also make one with vanilla bean and one with almond.\nMexicano Hot Chocolate\n• 1 cup soy milk\n• 1/2 disk Taza Mexican chocolate (about 0.7 oz)\n• 1/8 tsp cayenne pepper\n• 1 1/2 oz Partida Blanco Tequila\n• 1 cinnamon stick\nHeat soy milk, cayenne, and chocolate in a pot and stir until chocolate has fully melted. Pour into a mug with the tequila, and garnish with a cinnamon stick.\nThe end product was quite flavorful -- it was richly flavored without being all that sweet, and was very delightful as compared to regular store-bought powders. The tequila mixed well with the chocolate and the spice and was perfect in the recommended 1 part in 5 ratio that I found online. The cayenne could have been cut back a bit; while it was not too fiery for me, the flavors did mask the cinnamon a bit. Overall, a perfect drink to sip as the cold December winds whip across our windows.\nView the list of the other MxMo 34 Spice entries\nhere\n!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BvX5j4OnHyGTX5XGJ1E-MxII9moLWQNNYC0LR0WvcNGQ8cX5z5YWpYuaK3ppP2PK9n9pPJisjkD7CATMMFz5CJnJlXgqJM2_yd1p7s2qKFS2WfXDYY-RVTYW7kCsbBisu84BtJwwyjv5/s320/hotchoc2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrjLPxxyLLDUTc5y5Wf27ePQXf4K-IvAvLxKBFvh0-55kIW8M4F2NIv617nXNPhWiUrICe18j2x6dpnhDuZW_U0Usu-tKKDJEB4lGk5r-fGK-_XdhFhmYCLXqy4bOKCggkKRACtPGm7Hb/s320/hotchoc1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 3 }, { "title": "saloon man's sour", "url": "https://cocktailvirgin.blogspot.com/2008/12/saloon-mans-sour.html", "published": "2008-12-16T12:40:00.003-05:00", "updated": "2017-08-31T11:11:41.476-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (Peychaud's)", "lime juice", "maple syrup", "rum", "sloe gin" ], "ingredients": [ "1 1/2 oz Sailor Jerry's Rum", "1/2 oz Sloe Gin", "1/2 oz Lime Juice", "2 barspoons Maple Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Shaken with ice and strained into a rocks glass.", "body_text": "1 1/2 oz Sailor Jerry's Rum\n1/2 oz Sloe Gin\n1/2 oz Lime Juice\n2 barspoons Maple Syrup\n2 dash Peychaud's Bitters\nShaken with ice and strained into a rocks glass.\nThe other day, Andrea and I stopped into Craigie on Main on the later side of an evening and finally found seats at the bar after a few abortive attempts over the past few weeks. The Saloon Man's Sour caught my eye with the description of \"New England Warmth, Tropical Aroma\" and with the curiosity of how sloe gin would work in this cocktail. The drink itself was rather complex especially for the genre of sours. With the spiced rum and the bitters, it did remind me a bit of the Benedictine-containing\nFrisco\n. Moreover, the sloe gin along with the maple syrup did a good job of balancing the lime so that it did not overpower the taste profile.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "the dancing scotsman", "url": "https://cocktailvirgin.blogspot.com/2008/12/dancing-scotsman.html", "published": "2008-12-16T12:52:00.002-05:00", "updated": "2017-08-31T11:11:33.846-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "champagne", "honey", "lemon juice", "scotch" ], "ingredients": [ "1 oz Dewar's Scotch", "1 oz Lemon Juice", "1 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a coupe. Fill with sparkling wine and garnish with a flamed lemon twist dropped in.", "body_text": "1 oz Dewar's Scotch\n1 oz Lemon Juice\n1 oz Honey Syrup\nShake with ice and strain into a coupe. Fill with sparkling wine and garnish with a flamed lemon twist dropped in.\nLast night after DJing, Andrea and I went up the street to Eastern Standard to have dinner and drinks. After dinner, I chose The Dancing Scotsman in a further effort to broaden my Scotch drinking experiences and to see how it would work in a champagne cocktail. It was also a longstanding drink on their cocktail menu I have always up until then overlooked.\nBy recipe, the drink has the appearance of a Scotch Sour with the added element of the sparkling wine. Similar cocktails exist in the whiskey family with the closest cocktails I could find being the French 95 and Imperial Fizz Variation (bourbon and rye sour champagne cocktails, respectively), but none with Scotch. In this cocktail, the interplay of the champagne's bite worked rather well with the sharp edge of the Scotch; an interaction that would have been lost using another form of whiskey. The honey syrup gave the drink the necessary touch of smoothness and sweetness to round off the cocktail. Overall, it was a fine \"Dedicat[ion] to Tommy Dewar\" indeed.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "xalapa punch", "url": "https://cocktailvirgin.blogspot.com/2008/12/xalapa-punch.html", "published": "2008-12-20T16:16:00.004-05:00", "updated": "2017-08-31T11:10:03.878-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Blue Grass Cook Book", "year": 1904 }, "categories": [ "applejack", "rum", "simple syrup", "tea", "wine (red)" ], "ingredients": [], "instructions": null, "body_text": "When our friend Matt took us up on the offer to borrow one our punch bowls for his party, he asked if I wanted to pick a recipe. After looking online and in our book collection, the Xalapa Punch caught my eye. Unlike many of the punches with a rich history surrounding them, the Xalapa's was elusive and I could not even confirm that it was created in the city in Mexico. The oldest reference I could find was in\nThe Blue Grass Cook Book\nfrom 1904 (available as a pdf download\nhere\n): [1]\nMatt wanted to do a trial run of the punch. I made a 4 cup version of a more modern\nrecipe\n. Most of the newer recipes call for grated orange peels instead of lemon. Matt approved.\nShortly after that, I bought David Embury's\nThe Fine Art of Mixing Drinks\nand decided to use his version of the recipe:\nXalapa Punch\n• 2 1/2 quarts strong black tea\n• 1 pint simple syrup\n• grated peel of 2 lemons\n• 1 bottle applejack\n• 1 bottle rum\n• 1 bottle dry red wine\n• 1 lemon sliced thin\nPour the hot tea over the lemon peel and allow to stand 10 to 15 minutes. Add the sugar syrup and stir thoroughly. Cool, add the liquors and wine, and let stand an hour or more to ripen. Pour over ice in Punch bowl and add lemon slices just before serving.\nA day before the party, I made the lemon-rind infused tea (Oolong) and simple syrup (1:1) and stored it in the refrigerator overnight. I left the liquor and wine choices up to Matt. He went with Laird's Applejack, Mount Gay Eclipse Rum, and Casillero del Diablo Merlot, and he had them stored in the freezer (liquors) and fridge (wine) as requested.\nThe end product was a delightful lemon-flavored tea and sangria hybrid which the guests seemed to enjoy a lot. The punch was not overly boozy-tasting but still packed some heat at around 13% alcohol. The lemon flavor was a lot more subtle than the orange in the trial batch which could either be due to the quantity of oils in the citrus I purchased, how the flavors work with the punch, or the wine choice. The Casillero del Diablo was a lot more robust than the small bottle of Sutter Home we used in the trial, so it played a more dominant role in the flavor profile. Perhaps a low end Calvados (like the $20 Morin) would have added more apple flavor than the applejack did especially against the wine.\n[1] A little research after the fact points that there is a famous horse stable,\nXalapa Farm\n, in Kentucky which would explain the Blue Grass Cookbook connection and favor it over a Mexican one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXtruiOyqIBDkqrmUhnnewyc2UD7FA87TBdM3dksCt6Ey0gGlyqx62dMoZ2VMTMdrE2waBTNughGyKOSu1M9ULyveUUlkD5oqt2PS10wTZvHpJDSO1tyhFKsONxfAicj4klgnqvtaNfkd/s320/xalaparecipe2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFomCfeNJikNAS9M2yXNkctwxVpzOOhtTZd4UCxEwQLcpVCYmqApgCIydLUJgVv6plV9XhjR8z28GqQeQMIb0xFoaDaW7RYTClP2i_cup5US7Qd9hWP1t3aVjLt50UbicQ4FtWEZwsEe8/s320/xalapa166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXtruiOyqIBDkqrmUhnnewyc2UD7FA87TBdM3dksCt6Ey0gGlyqx62dMoZ2VMTMdrE2waBTNughGyKOSu1M9ULyveUUlkD5oqt2PS10wTZvHpJDSO1tyhFKsONxfAicj4klgnqvtaNfkd/s800/xalaparecipe2.jpg", "comment_count": 0 }, { "title": "cynar flip", "url": "https://cocktailvirgin.blogspot.com/2008/12/cynar-flip.html", "published": "2008-12-23T14:57:00.005-05:00", "updated": "2024-09-03T10:09:15.836-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": null, "attribution": { "creator": "Ben Sandrof", "source": "Drink", "year": null }, "categories": [ "#rendezvous", "cynar", "egg" ], "ingredients": [ "2 1/2 oz. Cynar", "1 egg" ], "instructions": "Add ice, shake the living daylights out of it. Pour into a cocktail glass.", "body_text": "2 1/2 oz. Cynar\n1 egg\nAdd ice, shake the living daylights out of it. Pour into a cocktail glass.\nNote:\nthe original may have had 1/2 oz Demerara Syrup in it, but it works either way.\nI must say, and in fact I\ndid\nsay, that this was a pretty risky drink for M. Holliday to serve me. \"I trust you, \" he said, but I think it had more to do with trusting his memory about what I like to drink. It nonetheless paid off, and it was a drink I genuinely enjoyed. The bitterness of the Cynar is cut just enough by the egg without taking away any of the actual flavor, and I'd recommend it to anyone who was on the fence about liking Cynar (Jess?).\nI had asked for a cocktail made with no more than 50% alcohol. Now, I know that a glass of 80 proof bourbon technically meets these requirements, but Scott chose to interpret this as \"alcohol being one of two ingredients\". This recipe was taught to Scott by Ben Sandrof, of Drink fame. I don't know of Ben thought it up, or if someone else passed it along to him during his travels. A quick google search brought up a reference to a related cocktail, the Guyana Flip, composed of rum, ruby port, Cynar, whole egg, and grated nutmeg. Come to think of it, that sounds pretty good, too.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "tom & jerry", "url": "https://cocktailvirgin.blogspot.com/2008/12/tom-jerry.html", "published": "2008-12-23T15:24:00.004-05:00", "updated": "2017-08-31T11:04:31.891-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#rendezvous", "fernet-branca" ], "ingredients": [], "instructions": null, "body_text": "Ultimately, this space will be occupied by a summary of a couple versions of the Tom & Jerry that I've had this winter. But for now, consider this space a PSA:\nGet one with Fernet. Really. Just do as I say.\nScott at Rendezvous made me one, and I think John at Drink would be game to make one this way, too.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[christmasy rum manhattan]", "url": "https://cocktailvirgin.blogspot.com/2008/12/christmasy-rum-manhattan.html", "published": "2008-12-25T15:43:00.003-05:00", "updated": "2017-08-31T11:04:12.448-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "cynar", "pimento dram", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Rhum Barbancourt 8 Year", "1 oz Martini & Rossi Sweet Vermouth", "1 1/2 barspoon Allspice Dram", "1 1/2 barspoon Cynar" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Rhum Barbancourt 8 Year\n1 oz Martini & Rossi Sweet Vermouth\n1 1/2 barspoon Allspice Dram\n1 1/2 barspoon Cynar\nStir with ice and strain into a rocks glass.\nLast night, after Andrea and I got food at India Quality, we went up the street to spend Christmas Eve with the Eastern Standard crew. Apparently, much of Boston had the same idea as the place was rather packed. We luckily found a pair of empty seats at the far end of the bar in front of Hugh Fiore; Hugh spent much of the evening busy making drinks for the restaurant patrons' seemingly unquenchable thirst that night.\nFor one of my cocktails last night, I told Hugh that I was thinking about something with vermouth and we came to the concept of a spicy rum like Barbancourt as the base spirit. For the bitters, Hugh went with Allspice (Pimento) Dram and Cynar which added a good deal of complexity and a bit of Christmas spirit (one\narticle\non Allspice Dram called it \"Christmas in a glass\"). It is interesting how Cynar is making a rise in the Boston cocktail scene perhaps as Campari and other bitter liqueurs are becoming too mainstream. Cynar is rather intriguing to me as it tastes nasty straight (to my palate) but wonderful in cocktails. Overall, Hugh's cocktail was rather spot-on with the only possible change I can think of would be to add a lemon or orange twist for some extra aroma although that would take away from the Manhattanness of the drink. So perhaps his omission was wise indeed.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[brown manhattan]", "url": "https://cocktailvirgin.blogspot.com/2008/12/brown-manhattan.html", "published": "2008-12-25T16:51:00.003-05:00", "updated": "2017-08-31T11:03:46.524-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugh", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro nonino", "bitters (mole)", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Sazerac Rye", "1/2 oz Punt e Mes", "1/2 oz Amaro Nonino", "1 dash Bittermens' Xocolatl Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Sazerac Rye\n1/2 oz Punt e Mes\n1/2 oz Amaro Nonino\n1 dash Bittermens' Xocolatl Mole Bitters\nStir with ice and strain into a cocktail glass.\nFor my next and last drink at Eastern Standard last night, Hugh stuck with the Manhattan theme and improvised a rye version using a spicy vermouth, Punt e Mes, and a rich digestif, Amaro Nonino. Overall, the cocktail ended up somewhere between a Black Manhattan (2 parts rye to one part amaro, dash Angostura) and a regular one. The drink's full bodied flavor was rounded out with a dash of mole bitters which added a decadent note to this nightcap.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "joie vert", "url": "https://cocktailvirgin.blogspot.com/2008/12/joie-vert.html", "published": "2008-12-28T15:52:00.003-05:00", "updated": "2017-08-31T11:03:38.174-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "highball", "technique": "muddle", "attribution": { "creator": "Tommy", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "apple cider", "bitters (other)", "gin", "lemon juice", "sugar" ], "ingredients": [ "1 1/2 oz Bombay Gin", "1 oz Juniper-Sage Syrup", "1/2 oz Lemon Juice", "1 1/2 oz Golden Russet Apple Cider", "1/4 Apple", "1 pinch Sugar", "1 dash Bittermens Pepper Cake Bitters" ], "instructions": "Muddle apple pieces and pinch of sugar. Add rest of ingredients, shake, and strain into a highball glass.", "body_text": "1 1/2 oz Bombay Gin\n1 oz Juniper-Sage Syrup\n1/2 oz Lemon Juice\n1 1/2 oz Golden Russet Apple Cider\n1/4 Apple\n1 pinch Sugar\n1 dash Bittermens Pepper Cake Bitters\nMuddle apple pieces and pinch of sugar. Add rest of ingredients, shake, and strain into a highball glass.\nFriday night after a wonderful dinner at\nVee Vee\n, Andrea and I stopped in to the bar at Craigie on Main. One drink that neither one of us have had which caught my eye was the Joie Vert. Tommy was a bit surprised that I chose it since it seemed like a recipe I would not favor, but was pleased to hear that I was trying to explore his cocktail menu's range. I guess it is true that I do not usually favor tall drinks and muddled fruit but stepping outside of one's comfort zone can lead to some good surprises.\nMichael stepped in to make this drink for me. The apple he muddled appeared to be a Macintosh varietal and he rendered it down to a fine pulp. The bitters were a special recipe the Glassers (the Bittermens folk) crafted for Craigie that focus on gingerbread sorts of flavors. The other herbal flavors, besides the gin, were the juniper-sage syrup (not sure if it was sugar based or not, with my guess not) which complemented the apples flavor very well along with the Pepper Cake bitter's spices. The end product was rather tart and refreshing. The fine bits of muddled apple did not detract from the drink nor clog the straw like a lot of muddled fruits can do; in fact, they added a fine texture across the tongue.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[bitter improv]", "url": "https://cocktailvirgin.blogspot.com/2008/12/bitter-improv.html", "published": "2008-12-28T17:57:00.003-05:00", "updated": "2017-08-31T11:03:31.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michael", "source": "Craigie", "year": null }, "categories": [ "#craigieonmain", "aperol", "bitters (orange)", "cynar", "pimm's no. 1", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Aperol", "1/2 oz Cynar", "1/2 oz Pimm's No. 1", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe; garnish with an orange twist.", "body_text": "1 oz Rittenhouse Rye\n1 oz Aperol\n1/2 oz Cynar\n1/2 oz Pimm's No. 1\n1 dash Regan's Orange Bitters\nStir with ice and strain into a coupe; garnish with an orange twist.\nFor my next drink at Craigie, I asked Michael to make me something off the menu. It did not matter if we stuck with gin or moved on to rye but to have some bitter liqueurs as the focus. As he was thinking, I told him that he could extemporize if he would like, and he answered the dare quite well.\nThe end product was sort of like a\nProspect Park\nwith a wonderful lingering bitterness to it from the Cynar. When I let Tommy taste it, he commented to Michael to decrease the Aperol and switch to the sturdier Angostura Orange next time. I thought that reducing the Aperol by half an ounce and either adding that volume to the Pimm's or the rye would be good next steps in the drink's evolution, but regardless it was a good cocktail to end the night.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "don't give up the ship (variant)", "url": "https://cocktailvirgin.blogspot.com/2008/12/dont-give-up-ship-variant.html", "published": "2008-12-29T19:15:00.005-05:00", "updated": "2017-08-31T11:02:24.677-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "punch cup", "technique": "stir", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (mole)", "curacao", "fernet-branca", "gin" ], "ingredients": [ "1 dash Bittermen's Xocolatl Mole Bitters" ], "instructions": "Stir with ice and serve in a punch cup. Garnish with an orange twist. See below for a possible proportions.", "body_text": "Hayman's Old Tom Gin\nOrange Curaçao (Curaçao of Curaçao)\nFernet-Branca\n1 dash Bittermen's Xocolatl Mole Bitters\nStir with ice and serve in a punch cup. Garnish with an orange twist. See below for a possible proportions.\nLast night, Andrea and I headed out to Drink in Fort Point. Ben and Sam were manning the very crowded center bar so we decided to go pay John Gertsen a visit at the 1800's bar he was stationed. John wanted to know what direction I was in the mode for and I replied gin with bitters. John had an idea and only asked \"egg or no egg?\". I declined since there is something in the smell (or taste?) of most flips and other egg drinks that does not sit well with me. A few exceptions that I have not minded are the Ramos Gin Fizz and the Pisco Sour, although they were drinks at events and not ones I ordered.\nThe cocktail John made me was a small amount of Fernet and orange Curaçao to flavor the Old Tom Gin. John served it to me in a small, handleless punch cup since he wanted this drink to warm up in my hands and change over time. I did not bother to ask the specific proportions on this cocktail, but when the bill came it read \"Don't Give Up the Ship\" which is a drink I remember reading about in the\nBunny Hugs\nblog. John's drink was indeed a variant of this without the Dubonnet Rouge:\nDon’t Give up the Ship\n• 1 1/2 oz gin\n• 1/2 oz Dubonnet rouge\n• 1/4 oz Fernet Branca\n• 1/4 oz orange curaçao\nThe Dubonnet would have been a nice addition for it melds well with orange flavors and places nicely with gin. However, the simplicity of John's drink where the orange, chocolate, and Fernet flavors swirled through my taste buds was not lacking in any way. Or perhaps, some might suggest it was lacking in the egg (white or whole?) realm from John's original concept. I'll leave that experiment up to our faithful readers to go and figure out.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "krakatoa", "url": "https://cocktailvirgin.blogspot.com/2008/12/krakatoa.html", "published": "2008-12-30T12:34:00.006-05:00", "updated": "2022-01-31T17:39:13.832-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "#drink", "batavia arrack", "chartreuse (green)", "fernet-branca", "simple syrup" ], "ingredients": [ "1/4 oz Green Chartreuse" ], "instructions": null, "body_text": "1/4 oz Green Chartreuse\nOrange Twist\n2 oz Batavia Arrack\n1/2 oz Fernet Branca (*)\n1/2 oz Demerara Syrup (*)\nFlame the Green Chartreuse in a straight sided wine glass, and twist the orange peel over the flame. Extinguish the flame after a minute or so. Stir the other ingredients with ice and strain on top of the extinguished Chartreuse. Drop in original orange twist.\n(*) Postnote 1/31/22:\nThe current spec at Drink is 2 oz Batavia Arrack, 1/4 oz Fernet Branca, 1/4 oz Demerara Syrup, 1 dash Angostura Bitters with the same 1/4 oz Green Chartreuse on fire plus the orange twist. I prefer the balance with 1/2 oz Demerara Syrup and I do not drop in the twist.\nMoreover, I slowly strain into the flaming Chartreuse to extinguish the fire over the course of a few seconds.\nTo keep up with Andrea's tiki-themed adventure, John Gertsen at Drink made me a Krakatoa on Sunday night [1]. I cannot recall what conversation preceded him deciding to make me one or whether I just told him to make me what he was already appearing excited about creating for me. The common thread between this drink and my first one was the Fernet and the orange oil flavors. The Krakatoa uses a base spirit called Batavia Arrack, a spicy sugar cane and red rice rum distilled in Java, and the drink is symbolically named after the island near Java which suffered a tremendous volcanic eruption in 1883.\nTastewise, the flaming of the Green Chartreuse gave it a more vegetal almost celery like flavor. The spiciness of the Batavia Arrack worked well with the Chartreuse and Fernet Branca flavors. Indeed, the cumulative taste met and actually exceeded the high level of showmanship in the creation of this drink.\n[1] Sunday was also the 8th night of Hannukah, and Drink was celebrating this festival with flaming drinks such as this and the Blue Blazer, Scorpion Bowl, and others. If only cocktails and religion could be melded so beautifully...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvyw_zTAwdDrsRMoJvT7MYFwF5QGr0l-jPjRxo-IY8JttlK_HVafcxupiqAqFn5FDIkVgFoxaVzFngLwxlj0RVpV_epEN4FQxzBZ1Sf-pXihEkGRoHeY-N6wcsGgA5FX1IQmDCwHp_P7F/s320/drink_f2a.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3JciToaPsBFuljWsCf_OSD12z9i7lTczSMHzXoQrgY6u9NLO1x9T5NCvALc0kaMoR8_I9eAqe_mG6oYePZZtofdsG5ul_XsS1mHuDqjaIOUSztlJlqJZuXm4PHQpHzZFO-8iO1HDD8Wq/s320/drink_f2b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvyw_zTAwdDrsRMoJvT7MYFwF5QGr0l-jPjRxo-IY8JttlK_HVafcxupiqAqFn5FDIkVgFoxaVzFngLwxlj0RVpV_epEN4FQxzBZ1Sf-pXihEkGRoHeY-N6wcsGgA5FX1IQmDCwHp_P7F/s800/drink_f2a.jpg", "comment_count": 3 }, { "title": "genever gin horse's neck", "url": "https://cocktailvirgin.blogspot.com/2008/12/genever-gin-horses-neck.html", "published": "2008-12-30T13:20:00.002-05:00", "updated": "2017-08-31T11:00:57.531-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "John", "source": "Drink", "year": null }, "categories": [ "#drink", "genever", "grapefruit juice", "st. germain" ], "ingredients": [ "2 oz Bols Genever", "1 oz White Grapefruit Juice", "1 oz St. Germain Elderflower Liqueur" ], "instructions": "Shake with ice and stain contents into a tall glass garnished with a long, broad grapefruit zest. Add crushed ice and straw.", "body_text": "2 oz Bols Genever\n1 oz White Grapefruit Juice\n1 oz St. Germain Elderflower Liqueur\nShake with ice and stain contents into a tall glass garnished with a long, broad grapefruit zest. Add crushed ice and straw.\nFor my third and last cocktail at Drink, we returned to gin as a base spirit. When John rattled off the ingredients to this cocktail and I was willing to give it a shot without missing a beat. While I am familiar with Anchor Steam's and Boomsma's genever gins (a maltier grain-forward instead of grain-neutral gin variety), this was the first time I was having Bols' version (albiet I did not have the opportunity to try it by itself). John was very specific that the drink needed white grapefruit juice since pink or ruby varietals lack the bite needed to balance certain drinks such as this one. I could see how a different juice would have let the considerable volume of St. Germain over-sweeten this drink for my tastes, but alas, the drink was perfectly balanced. From John's choice of vintage glassware to the way the grapefruit peel corralled the crushed ice just so, the presentation of this drink was also rather stunning.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsJnN-l5sdcXfDD2PwWGBnDQvJpBgPq60HOISiTprXWzZdiFHL-3ecuaKIJDDZjPXMqgvNkCY8FJklc4b4RkKB0qumrl64rTegb-zd7cKHJTvU2mbCOFlowtXPqJsO5wIeq88oWZVo8Qi/s320/drink_f3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsJnN-l5sdcXfDD2PwWGBnDQvJpBgPq60HOISiTprXWzZdiFHL-3ecuaKIJDDZjPXMqgvNkCY8FJklc4b4RkKB0qumrl64rTegb-zd7cKHJTvU2mbCOFlowtXPqJsO5wIeq88oWZVo8Qi/s800/drink_f3.jpg", "comment_count": 0 }, { "title": "london cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/12/london-cocktail.html", "published": "2008-12-30T17:08:00.002-05:00", "updated": "2017-08-31T11:00:11.853-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#green street", "gin", "orange juice", "pastis", "simple syrup" ], "ingredients": [ "2 oz Bombay Dry Gin", "1/2 oz Fresh Orange Juice", "1/2 oz Simple Syrup (1:1)" ], "instructions": "Shake with ice and strain into a cocktail glass pre-rinsed with Ricard. Garnish with an orange wedge. Stir with ice and strain into a cocktail glass. Add an olive and squeeze lemon peel on top.", "body_text": "2 oz Bombay Dry Gin\n1/2 oz Fresh Orange Juice\n1/2 oz Simple Syrup (1:1)\nShake with ice and strain into a cocktail glass pre-rinsed with Ricard. Garnish with an orange wedge.\nLast night, Andrea and I stopped in to Green Street Grill on the way home after having food at Grasshopper in Allston. Dylan made my first drink, the London, which is one of the drinks off of the big list I have never ordered. The anise seed-orange interplay made for an interesting drink. The drink itself had a rather good balance and was not overly sweet. While speaking to Dylan about recipes, he commented that many of his recipes come from the old Esquire and Trader Vic drink books (seen in photo for the D.O.M. cocktail above, which not surprisingly looks a lot like the London cocktail); however, I was not able to find the London in either of those two books. I did find a variation in CocktailDB:\nLondon\n• Dry Gin\n• 2 dashes Orange Bitters\n• 2 dashes Gomme Syrup\n• 2 dashes Absinthe\nStir with ice and strain into a cocktail glass. Add an olive and squeeze lemon peel on top.\nClearly a related cocktail except this one is a lot more gin forward akin to a Jerry Thomas Fancy Gin Cocktail. The Green Street London seems a bit more modern of a recipe, and I am rather glad that there was no briny olive decorating my beverage.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "d.o.m. cocktail", "url": "https://cocktailvirgin.blogspot.com/2008/12/dom-cocktail.html", "published": "2008-12-30T17:26:00.002-05:00", "updated": "2017-08-31T11:00:07.634-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Ritz Bar in Paris", "year": 1930 }, "categories": [ "#green street", "benedictine", "bitters (orange)", "gin", "orange juice" ], "ingredients": [ "2 oz Plymouth Gin", "1/2 oz Benedictine", "1/2 oz Fresh Orange Juice", "1 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass garnished with an orange wedge.", "body_text": "2 oz Plymouth Gin\n1/2 oz Benedictine\n1/2 oz Fresh Orange Juice\n1 dash Orange Bitters\nShake with ice and strain into a cocktail glass garnished with an orange wedge.\nFor my second drink at Green Street, I asked Emily to draw a line through another drink I have never ordered, the D.O.M. Cocktail (standing for Deo Optimo Maximo which makes reference to the abbey where the monks used to make Benedictine). Historically, I was able to trace this drink recipe back to the 1930's at the Ritz Bar in Paris. Tastewise, the Benedictine formed a faint wisp of flavor complexity behind the orange juice and gin. Andrea commented that it was very ginny or junipery, although my gin taste buds were hit a lot harder botanical-wise in the previous London Cocktail's Bombay Gin than this one's Plymouth Gin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7V2UaK7-vtueHtXay-I4PCgK9uK9aFk2EaZDC3rqhw9nu84WO4UxwxGdLEfDkQvJt_8dS7D8vvwI0uInRx-_d-hwwVfLbIcorksYkUrlCRDMiMPSdzaAaNV053VRBpGCIL4bNg-dHylL7/s320/dom_cocktail.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7V2UaK7-vtueHtXay-I4PCgK9uK9aFk2EaZDC3rqhw9nu84WO4UxwxGdLEfDkQvJt_8dS7D8vvwI0uInRx-_d-hwwVfLbIcorksYkUrlCRDMiMPSdzaAaNV053VRBpGCIL4bNg-dHylL7/s800/dom_cocktail.jpg", "comment_count": 2 }, { "title": "flor de mayahuel", "url": "https://cocktailvirgin.blogspot.com/2008/12/flor-de-mayahuel.html", "published": "2008-12-31T14:06:00.004-05:00", "updated": "2017-08-31T10:59:23.985-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "apple cider", "lemon juice", "st. germain", "tequila" ], "ingredients": [], "instructions": null, "body_text": "Milagro Silver Tequila\nSt. Germain Elderflower Liqueur\nLemon Juice\nCider (Mulled)\nShake with ice and strain into a highball glass filled with ice. Add a long lemon twist knotted as garnish.\nLast night when Andrea was out, I made my way down to Park Street to check out Marliave, an intriguing old speakeasy locale. After an okay Manhattan there, I retraced my steps and walked up the hill a bit to No. 9 Park where Matt was tending the bar. After perusing their cocktail menu, for some reason the Flor de Mayahuel called out to me -- an oddity since I am not a big tequila drinker. When I mentioned it, Matt launched into an interesting history of Mayaheul, the Aztec fertility and tequila goddess and how she had multiple bosoms. My websearches later clarified that it was multiple nippled -- 400 to be exact -- which symbolized her nutritious power. She only produced agave whereas her husband, Petecatl, taught the people how to ferment the juice. And alas, I could not find a pictograph showing a 400-nippled goddess so the one above will have to do.\nThe drink itself was very tasty. The first smell of lemon oil transitioned rather well into the tequila. The St. Germain was not strong enough to be picked out by name if it were not listed but added some extra spice to the tequila flavors. The locally grown and pressed cider was also subtle; I am not sure what spices were mulled into it, but they functioned similarly to the St. Germain. And lastly, the citrus melded the flavors together and contributed to the refreshing end product.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncJfFE5J-299SU9pWM6j1ntU6Z7WSYndvPfDc296R_XpBSd7w_4T5Kr5Csn2meh086EJQybwaFfBYPF1SeMzT8iASuiRYS01UJO7I4nMaT5jlsrCULBr4wSA_a4yPF1LpGzvygsnIiq-Q/s320/mayahuel.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncJfFE5J-299SU9pWM6j1ntU6Z7WSYndvPfDc296R_XpBSd7w_4T5Kr5Csn2meh086EJQybwaFfBYPF1SeMzT8iASuiRYS01UJO7I4nMaT5jlsrCULBr4wSA_a4yPF1LpGzvygsnIiq-Q/s800/mayahuel.jpg", "comment_count": 0 }, { "title": "henri v flip", "url": "https://cocktailvirgin.blogspot.com/2008/12/henri-v-flip.html", "published": "2008-12-31T16:02:00.004-05:00", "updated": "2017-08-31T10:58:45.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "cognac", "egg", "pimento dram", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "Landy VSOP Cognac\nChambord\nSt. Elizabeth's Allspice Dram\nSimple Syrup\nEgg (whole)\nShake to mix the egg, add ice and shake again. Strain into a cocktail glass and dust the top with nutmeg.\nYes, this is Frederic here and not Andrea or Jess ordering and writing about a flip. For my last drink at No. 9 Park, the curiosity over the Henri V won over my usual fear of egg drinks. I figured if anyone had fresh, high quality eggs, it would be No. 9. When I mentioned this to Matt and commented about how they have their very own dairy cow, Hopi, he replied jokingly that their chicken, Raul, laid these eggs today for them. My guess was that the off smells that have scared me away from flips in the past were due to lesser or older ova and not due to raw egg themselves. It was not all flips that I have tasted but a few that deterred me. Well, it was worth a try.\nAnd I was not disappointed. The Chambord played well with the nutmeg and Allspice Dram's spice and the brandy and egg's richness. In addition, it interacted with the brandy to produce an interesting native grapes flavor. Indeed, the egg did not have a significant smell or taste role but provided a luxurious thickness and mouthfeel to the drink. It also toned down the often dominating allspice flavor a notch. Perhaps if all bars got their eggs fresh from Raul the chicken, my fear of flips would never have been generated.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ckb8lQau0XLxZyF6TCOxZaMv5FZNHyBtBXl_UhvJFRw0vMVS3irY3UijYDbexgD1lGjfvIvE5EZ38O34d8WThindq7b5svqCvvbb2c2gSEpj5q2TRAF6W26ANXpYipY_t4DKr0b0S11W/s320/henri_v.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ckb8lQau0XLxZyF6TCOxZaMv5FZNHyBtBXl_UhvJFRw0vMVS3irY3UijYDbexgD1lGjfvIvE5EZ38O34d8WThindq7b5svqCvvbb2c2gSEpj5q2TRAF6W26ANXpYipY_t4DKr0b0S11W/s800/henri_v.jpg", "comment_count": 2 }, { "title": "[whiskey vesper]", "url": "https://cocktailvirgin.blogspot.com/2009/01/whiskey-vesper.html", "published": "2009-01-06T13:32:00.002-05:00", "updated": "2017-08-31T10:57:48.221-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Drink", "year": null }, "categories": [ "#drink", "gin", "lillet", "whiskey" ], "ingredients": [ "1 1/2 oz Junipero Gin", "1 oz Old Fitzgerald Bonded Whiskey", "1/2 oz Lillet Blanc" ], "instructions": "Stir with ice and strain into a cocktail glass. Stir well with ice and strain into glass.", "body_text": "1 1/2 oz Junipero Gin\n1 oz Old Fitzgerald Bonded Whiskey\n1/2 oz Lillet Blanc\nStir with ice and strain into a cocktail glass.\nOn Sunday, Andrea and I went to the ICA museum to catch the Tara Donovan exhibit. Afterwards, it was too early for dinner but Drink down the street from the ICA had just opened for the evening. While I have closed many a bar in my time, I have never opened a place before. We sat down at the main bar where Sam Treadway was prepping for the night.\nFor one of the drinks, I requested a gin and dark spirits-based cocktail. The concept was in my head from the delicious Automobile Cocktail (Scotch & gin) I made at home the night before (see recipe below). I have had similar drinks at home mixing gin with rum, Cognac, Calvados, or whiskey, and out such as a rum drink Scott made me at Rendezvous. There is something about adding the juniper berry and other botanical flavors to another base spirit that is quite intriguing to me.\nAutomobile\n• 1/3 Scotch Whisky\n• 1/3 Dry Gin\n• 1/3 Sweet Vermouth\n• 1 dash Orange Bitters\nStir well with ice and strain into glass.\n(from Patrick Duffy's\nThe Official Mixer's Manual\n)\nSam looked at me like I had thrown him a devious curve ball, but he took a moment to think and then looked rather inspired. The drink that he made me was based on the Vesper Martini with the vodka swapped out in favor of Old Fitz whiskey. The whiskey added a good deal of malt and other flavors that took the gin in a different direction than standard malty gins such as Oude Genevers go. While Andrea thought the Lillet had a definite signature, I would have liked it more pronounced perhaps in an equal parts recipe of the three components. Or perhaps an orange twist or orange bitters to coax out and magnify the citrus flavors in the Lillet. Still not a bad first pass at this cocktail.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "old cuban", "url": "https://cocktailvirgin.blogspot.com/2009/01/old-cuban.html", "published": "2009-01-06T17:50:00.005-05:00", "updated": "2017-08-31T10:56:29.457-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": null, "categories": [ "#eastern standard", "champagne", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1/2 oz Lime Juice", "1 oz Simple Syrup", "2 dashes Angostura Bitters" ], "instructions": "Muddle mint leaves with simple syrup, bitters, and lime juice. Add rum and shake on ice. Double strain through a regular and a tea strainer into a coupe. Top with champagne and garnish with a spanked mint leaf. Note: this is what I observed; most recipes list it as 3/4 oz lime juice which it could have been, and I completely missed the addition of the bitters but I included them in the recipe.", "body_text": "1/2 oz Lime Juice\n1 oz Simple Syrup\n2 dashes Angostura Bitters\nMint Leaves\n1 1/2 oz Barbancourt\n8\n15 Year Rum\n2 oz Cristalino Sparkling Wine\nMuddle mint leaves with simple syrup, bitters, and lime juice. Add rum and shake on ice. Double strain through a regular and a tea strainer into a coupe. Top with champagne and garnish with a spanked mint leaf. Note: this is what I observed; most recipes list it as 3/4 oz lime juice which it could have been, and I completely missed the addition of the bitters but I included them in the recipe.\nAfter Drink, we took Sam's suggestion to eat down the road at Sel de la Terre especially after I had read that they had offered a vegetarian prix fix menu on New Year's Eve\nhere\n. After dinner, we hopped on the subway to continue our night at Eastern Standard in quest of their cheese plate. We found a pair of seats in front of Kit Paschal's station. While Kit was tending to Andrea's order of \"something with pastis\" whereby Kit decided he wanted to make the original, rather complicated Zombie recipe [1], I looked over the menu for a drink I have not tried yet. I went with the Old Cuban.\nThe Old Cuban was rather pleasant -- a mojito given some extra sophistication with the bubbly. After this round of drinks and cheese, we were about to be off to the next destination when Kit presented a round of pousse-cafés with the check [2]. The Old Cuban's mint theme carried over with a layer of Fernet-Branca on top of crème de menthe with crushed ice and garnished with a mint leaf.\n[1] Kit's excitement was on par with John Gertsen's level when he was making a round of a rather complicated pousse-cafés for my neighbors at No. 9's bar; the pousse-café contained maraschino liqueur, an unbroken egg yolk, [another booze layer], freshly whipped meringue, and cocoa powder. I probably missed a bitters and/or other layer. EDIT: it's called the Knickebein.\n[2] I later learned the name of the drink as the Miracle Frappe from this\nchart\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0YSyp-MwAMpDPdFVCt6qzIQEf2TV2K8m3D2QMrLXVRoRQ82TbbDvqz6wfjmfJSh81D5Cr34T-l8XXWaM2ixG7vg2VCe6Nclyc_GR9z7rZAiwSXfV96L5GT6-rLgRDL6nQA0tI-UmE01h/s320/oldcuban.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrHTtfsObkn5b-Sw6zc3_M3zQu8uVizfqr7UP7eGWwk-s9eyunlGGV3hMUnjHbavRsGNt9QK_un13YZXGjHayOO7tvOpFddIDP8bhdlrF8oZFjWwiuxgcLwI4PFSVmdP3QY8hU3dYtd8j/s320/poussecafe.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0YSyp-MwAMpDPdFVCt6qzIQEf2TV2K8m3D2QMrLXVRoRQ82TbbDvqz6wfjmfJSh81D5Cr34T-l8XXWaM2ixG7vg2VCe6Nclyc_GR9z7rZAiwSXfV96L5GT6-rLgRDL6nQA0tI-UmE01h/s800/oldcuban.jpg", "comment_count": 5 }, { "title": "vergano's bronx", "url": "https://cocktailvirgin.blogspot.com/2009/01/verganos-bronx.html", "published": "2009-01-07T10:57:00.004-05:00", "updated": "2017-08-31T10:54:54.814-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tom", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (orange)", "gin", "orange juice", "vermouth (dry)" ], "ingredients": [ "1 dash Regan's Orange Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Twist orange peel over top and drop in.", "body_text": "Oro Blanco-infused Gin\nDolin Dry Vermouth\nNebbiolo Chinato\nOrange Juice\n1 dash Regan's Orange Bitters\nShake with ice and strain into a rocks glass. Twist orange peel over top and drop in.\nAfter Eastern Standard, Andrea and I walked from Kenmore Square over the bridge to Central to pay Tommy a visit at Craigie on Main for dessert. Tom had a few new drinks on the menu including this one. While a standard Bronx is half gin with the other half being equal parts orange juice, sweet vermouth, and dry vermouth, the Vergano's Bronx is similar to a variation, the Bronx Cocktail Dry (lacks the sweet vermouth). The gin infusion that Tom created for this drink truly brought the cocktail to a higher level. He infused the peel of oro blancos, a grapefuit-pummelo cross, and not just the zest. The end result was a cocktail with bitter undertones of the orange bitters and the flavors of white grapefruit-like pith. Overall, a very refreshing but complex cocktail that was delightful to drink (well, before and after but not with my sweet dessert).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[sardinian alaska]", "url": "https://cocktailvirgin.blogspot.com/2009/01/sardinian-alaska.html", "published": "2009-01-13T13:39:00.003-05:00", "updated": "2017-08-31T10:54:49.489-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "apricot liqueur", "genever", "mirto", "rum" ], "ingredients": [ "1 barspoon Mirto" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist lemon peel over drink and drop in.", "body_text": "Anchor Distilling's Genevieve\nApricot Liqueur\nRhum Clément Creole Shrubb\n1 barspoon Mirto\nStir with ice and strain into a cocktail glass. Twist lemon peel over drink and drop in.\nLast night, I met Andrea at Eastern Standard where she had saved me a seat in front of Hugh Fiore. I asked Hugh if he had something he was working on, to which he replied that he had an idea and I trusted him enough to not ask a question until I got the drink. His initial concept for this cocktail was to give some love to Anchor's Genevieve which often gets ignored relative to their Junipero gin. While Hugh conveyed the ingredients on his latest creation, he stated that he was still working on it so I have no clue on the proportions. He did state that the myrtle berry and leaf liqueur initially started as a rinse but was upped to a barspoon. While the cocktail was a slight bit sweet for my tastes, the mirto's bitterness did a decent job at cutting into the sweetness of the apricot liqueur and orange peel-infused rhum liqueur. Overall, the drink had some similarities to an Alaska, albeit a more full flavored fruited and bitter one. With a little bit more tweaking, this drink could be a contender.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtg-BMWbunQ0NNtqdF0nBfyFZmDHF-hz2w9EkS0gE1Cqwd2oChrpBOa6U_bsWeNjiStaVKYwzP53KJKQQiBeqYS8s68jL8SVPKl1ikP8oD7boeplzjrDyCyJGq8XgcAOyrMPs309P_YSk-/s320/genev_mirt.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtg-BMWbunQ0NNtqdF0nBfyFZmDHF-hz2w9EkS0gE1Cqwd2oChrpBOa6U_bsWeNjiStaVKYwzP53KJKQQiBeqYS8s68jL8SVPKl1ikP8oD7boeplzjrDyCyJGq8XgcAOyrMPs309P_YSk-/s800/genev_mirt.jpg", "comment_count": 0 }, { "title": "[bourbon el presidente]", "url": "https://cocktailvirgin.blogspot.com/2009/01/bourbon-el-presidente.html", "published": "2009-01-13T14:08:00.005-05:00", "updated": "2017-08-31T10:53:59.867-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Hugh", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "chinato", "fernet-branca", "rum", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon", "1/2 oz Luli Chinato", "1/2 oz Rhum Clément Creole Shrubb", "1 barspoon Fernet Branca" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Four Roses Bourbon\n1/2 oz Luli Chinato\n1/2 oz Rhum Clément Creole Shrubb\n1 barspoon Fernet Branca\nStir with ice and strain into a rocks glass.\nFor my next cocktail, I asked Hugh for a whiskey drink and he had an idea that stuck with the Creole Shrubb theme. The base spirit he went with was a new-to-Eastern Standard bourbon, Four Roses; while I did not taste it alone,\nreviews\nof it suggest that it has a pleasing floral or fruit nose to it. To the whiskey and orange liqueur, Hugh added in a bit of Luli, a white wine-based chinchona bark-infused vermouth. The Luli's floral notes mixed well with the Creole Shrubb and Four Roses, and the quinine and other botanical flavors in it helped to lead in to the bitters of the Fernet Branca. Over all, the cocktail was very much a Bourbon\nEl Presidente\nwith a notable bitters signature. Hugh appeared pleased when I commented that it seemed like a drink recipe that I would envision Chuck Taggart to be enjoying and writing about it in his\nblog\n.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "knickebein", "url": "https://cocktailvirgin.blogspot.com/2009/01/knickebein.html", "published": "2009-01-17T15:36:00.004-05:00", "updated": "2017-08-31T10:53:54.690-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Leo Engel", "source": "American and Other Drinks", "year": 1878 }, "categories": [ "*mixology monday", "*room temperature", "benedictine", "bitters (Angostura)", "chartreuse (yellow)", "cognac", "egg", "egg white", "kümmel" ], "ingredients": [ "1907 edition" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "The theme for this month's\nMixology Monday\n(MxMo XXXV) is \"Broaden Your Horizons\" as chosen by\nA Mixed Dram\nblog. The options were to either \"Try a new base spirit. Never mixed with Tequila? Give it a try. If you’ve never made a beer cocktail or a wine cocktail, why not give it a shot? What about something really exotic?\" or \"Use a technique you’ve never used before. Ever been itching to give molecular mixology a shot? Now’s your chance. Ever been eager to infuse vodka or spice rum, or toss fruit and spices in something else? Here’s your excuse.\"\nFor this theme, I started thinking of things I either have not done yet or have shied away from. When I mentioned to Andrea that two concepts that I was thinking about were Pousse-cafes (layered cocktails, something I have never tried) and egg drinks (something that I am only recently learning to appreciate while out at bars), she got that look in her eye and dared me to do both. I instantly knew what she was talking about –- the Knickebein. We once saw it being made by John Gertsen at No. 9 Park for 3 guests sitting at the corner of the bar and one, of course, for himself.\nThe drink is attributed to Leo Engel in his 1878 book\nAmerican and Other Drinks\n. His concoction was equal parts Curaçoa, Noyeau, and Maraschino (mixed) filling a port-wine glass two thirds of the way up. On top of that, he layered an unbroken egg yolk, and topped it with whipped egg whites sprinkled with drops of Angostura bitters. The one Gertsen made was similar –- he used only Maraschino on the bottom layer and I remembered that he had a layer of liquor between the meringue and the egg yolk. This extra layer is described in the recipe on the\nBols\nwebsite where they use Cognac or Kirsch.\nThe recipe I went with was a modified one from William Boothby's\nThe World's Drinks and How To Mix Them\n. Boothby wrote about the Knickebein in the\n1907 edition\n(the 1934 edition is much more abbreviated), \"This famous Teutonic beverage is little known in America, and few bartenders have ever acquired the art of compounding one. It is an after-dinner drink, and in order to be fully appreciated, it must be partaken of according to the following directions, as four different sensations are experienced by the drinker. Therefore, the duty of the presiding mixologist is to thoroughly explain to the uninitiated the modus operandi, etc.:\"\nWhile Boothby gives similar directions as Engel, these are the exact ones from Leo including his italics for emphasis:\n1. Pass the glass under the\nNostrils\nand\nInhale the Flavour\n–- Pause.\n2. Hold the glass\nperpendicularly\n, close under your mouth, open it\nwide\n, and suck the froth by drawing a\nDeep Breath\n. -- Pause again.\n3.\nPoint\nthe lips and take\none-third\nof the\nliquid contents\nremaining in the glass without\ntouching the yolk\n. -- Pause once more.\n4. Straighten the body, throw the\nhead backward\n, swallow the contents remaining in the glass\nall at once\n, at the same time\nbreaking the yolk\nin your mouth.\nThe Engel recipe was too sweet sounding for me, so I modified the Boothby recipe slightly. I used a base layer of equal parts (1/2 oz) of Yellow Chartreuse, Kümmel (Helbing), and Benedictine, poured into a 4 oz Vodka glass. Next, an egg yolk was slid on top of that layer using a spoon. Floated on top using the back of the same spoon was 3/4 oz of Courvoisier VSOP Cognac (this step was my modification). And lastly, the whipped egg whites were added and flavored with a few drops of Angostura bitters.\nOne for me and one for Andrea. There should have been one more but our friend Michael (who is always up for these challenges and wrote, \"That sounds so cool! It sounds like it would make me stronger!\") had tickets to the Symphony that night.\nReflecting on the stages: (1) The smell was surprisingly fresh and spiced; not eggy in any way. (2) The meringue was clean tasting with the Angostura giving it an intriguing flavor. (3) The egg whites seemed to coat the mouth to reduce the burn of the Cognac. (4) Time for the show: the liqueurs were pleasant save for the Kümmel that added too strong of a sharp caraway or cumin taste and unbalanced the mixture (note: leave it out next time or sub in Maraschino, Cointreau, or perhaps Fernet-Branca for that third). As the egg yolk slid into my mouth, a wave of fear entered my body. The yolk easily burst on my tongue with a little pressure and the contents mixed with the last bits of the liqueur layer. At that point, my realization was that it was not all that gross; in fact, it had a richness that soothed the harsh taste of the Kümmel[1].\nI would like to thank The Scribe from A Mixed Dram for pushing me to broaden my horizons and see that raw eggs are not that scary and layered drinks can be worth the extra effort! I may even be tempted to try the Knickebein again. Cheers!\nHere I am with my body straightened and my head thrown backwards. I think this photo was taken just after the yolk hit my tongue (which was not at the end of the shot...)\n[1] Kümmel can be rather delightful when used in well-balanced cocktails such as Weeper’s Joy from\nImbibe!\n.\nWeeper's Joy\n• 1 oz Kümmel\n• 1 oz Sweet Vermouth\n• 1 oz Absinthe\n• 2 dash Curacao\n• 1/2 tsp Gomme Syrup\nStir with ice and strain into a cocktail glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSCYwILCIj4lYnfb7ptkg_pY8DX7Ni6jMYOHLCtZa0R9OEfFT_QWI_uhINauqxDEJwEfDXKgUSPu4aGcTw6bEfSnic1bLz-5KLwDkbgguQZkAdfNkaZR792Sm3GTwp_lXkutG_NgE9Gsk/s320/knickebein.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6xyApxN3U5R_v_ExCltcpKqKYZSJnYwmQOyul9RnNLT4vACN0VOSqyTr8eQ6vqzHHO4Wy6Iu6oFy01WVsrehTYj99Ik8iIDe3uYa5F410B1pwGFklB4F3w-Wx5EtLFe1ZZbgQP3dGx2i/s320/knickebein2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "hot buttered rum", "url": "https://cocktailvirgin.blogspot.com/2009/01/hot-buttered-rum.html", "published": "2009-01-17T17:07:00.004-05:00", "updated": "2017-08-31T08:19:59.870-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": null, "categories": [ "#other", "*hot", "rum", "sugar" ], "ingredients": [ "1 1/2 oz Mount Gay Eclipse or Extra Old Rum", "2 heaping tbsp Batter (see below)" ], "instructions": "Add rum and batter to a coffee mug, fill with hot water, and stir.", "body_text": "1 1/2 oz Mount Gay Eclipse or Extra Old Rum\n2 heaping tbsp Batter (see below)\nBoiling Water\nAdd rum and batter to a coffee mug, fill with hot water, and stir.\nHot Buttered Rum Batter\n1 pound light brown sugar\n1/2 pound unsalted butter (softened)\n2 tsp ground cinnamon\n2 tsp ground nutmeg\n1/2 tsp ground allspice\n2 tsp vanilla extract\n1 1/2 oz rum\nIn a mixing bowl, beat the ingredients into a mixing bowl until well combined. Refrigerate (good for a month) or freeze (for longer).\nToday, Andrea and I went to the Hot Buttered Rum day event at\nGrand\n(Somerville, MA) where the lovely ladies of\nLUPEC\n, such as Pink Lady pictured above, were serving up said beverage. I had mine with the regular Eclipse rum and got to taste Andrea's made with the Extra Old as well. The Eclipse rum made for a smoother drink, whereas the Extra Old brought out the spices in the batter a lot more and made for a richer drink over all.\nAlso on hand was Adam from\nThe Boston Shaker\nwho was showing off his new products to us and explaining various cocktail techniques and tools to the customers. You can read the previous post I made about his section at Grand\nhere\n. Now what to do with this bottle of Angostura Orange...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6hx86dGnGJ5gL4YBFWH7VE01kW4hyzEyIk2nytpV-yWd_gaLvvOCk8uhTYIu5BU2XgsurTzdOEXa9MiQ_Iz47P-4YKjzSeaL9R7yrs0dDlzd0_HRwx3kXBvtoj7sZDDTHM6bimZQU2wt/s320/hotbuttered1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRUKtytrxvclWrdUIDqqSe2yhG9vHDuxIEqiC5c2lfBYS3KcWkkS5SLYnITBEZplpFkP72tcorWXmmil0Xdb5yVPvbOISxb4MI3SMbG81v6ugHT7h3j1OB8v9YZW8Haga9gvvSwfwdr1O/s320/hotbuttered2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6hx86dGnGJ5gL4YBFWH7VE01kW4hyzEyIk2nytpV-yWd_gaLvvOCk8uhTYIu5BU2XgsurTzdOEXa9MiQ_Iz47P-4YKjzSeaL9R7yrs0dDlzd0_HRwx3kXBvtoj7sZDDTHM6bimZQU2wt/s800/hotbuttered1.jpg", "comment_count": 0 }, { "title": "florentine flip", "url": "https://cocktailvirgin.blogspot.com/2009/01/florentine-flip.html", "published": "2009-01-21T16:35:00.003-05:00", "updated": "2017-08-31T08:18:50.311-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tommy", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro nonino", "benedictine", "bitters (Angostura)", "egg", "punt e mes" ], "ingredients": [ "1 oz Amaro Nonino", "3/4 oz Benedictine", "1 oz Punt e Mes", "1 dash Angostura Bitters", "1 drop Orange Blossom Water" ], "instructions": "Shake ingredients (save for the mint essence) in a shaker once without ice and once with. Strain out ice and pour through a tea strainer into a coupe. Flame mint essence over the top of the drink.", "body_text": "1 oz Amaro Nonino\n3/4 oz Benedictine\n1 oz Punt e Mes\n1 dash Angostura Bitters\n1 drop Orange Blossom Water\nFull Egg\nMint Essence\nShake ingredients (save for the mint essence) in a shaker once without ice and once with. Strain out ice and pour through a tea strainer into a coupe. Flame mint essence over the top of the drink.\nLast night, I went down to Green Street for their\nInauguration Party\nco-hosted by DrinkBoston and the Beer Advocate. After tasting the Whiskey Punch that Lauren Clark (of Drink Boston) made to honor Andrew Jackson's 1829 inauguration party (not sure if it was the same recipe or in the spirit of that one) and Avery Brewing Company's Ale to the Chief, I decided that the crowdedness of the celebration was a bit overwhelming. I did regret not trying Ommegang Brewery's \"Obamagang\", but I moved my celebration over to Craigie on Main where a bar stool and Tommy both greeted me.\nI decided on the Florentine Flip, a drink I had previously avoided on Craigie's cocktail menu due to my egg-phobia but now wanted to try since recently beating my fears. Tommy's creation was rather smooth with hints of herbalness and bitters. The flip had a pleasing richness and was well-balanced such that no flavor took dominance over the others. Interesting was the choice of no base spirit in favor of two liquours and a vermouth. Without the egg, that mixture might have been a bit too sweet for me, yet with it, it was dead on.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9D5u3w7XssTONHNZzxkh5laxM-XZUlv8qHanyrU465n2HSXy21zY5dK3VSL5nGfPqVJYRznE0-mKjUdsbQ2g30gkYZxjyYQGOxbxBEtKSf4dmhNlX5REZaNDCd-eLskwEtKYL5ZwnxjIg/s320/craigie_florflip.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9D5u3w7XssTONHNZzxkh5laxM-XZUlv8qHanyrU465n2HSXy21zY5dK3VSL5nGfPqVJYRznE0-mKjUdsbQ2g30gkYZxjyYQGOxbxBEtKSf4dmhNlX5REZaNDCd-eLskwEtKYL5ZwnxjIg/s800/craigie_florflip.jpg", "comment_count": 3 }, { "title": "rum old fashioned", "url": "https://cocktailvirgin.blogspot.com/2009/01/rum-old-fashioned.html", "published": "2009-01-21T17:07:00.003-05:00", "updated": "2017-08-31T08:18:01.927-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Tommy", "source": null, "year": null }, "categories": [ "#craigieonmain", "becherovka", "bitters (Angostura)", "bitters (aromatic)", "bitters (mole)", "chartreuse (green)", "rum", "swedish punsch" ], "ingredients": [], "instructions": null, "body_text": "a) Green Chartreuse\nRon Abuela Rum\nOld Monk Rum\nSwedish Punsch\nb) 2 Sugar Cubes\nLemon Rind\nOrange Rind\nModified Angostura Bitters\nMole Bitters\nFee's Whiskey Barrel Bitters\nc) Becherovka\nThe sugar cubes and bitters in (b) were muddled in a rocks glass. The citrus peels were scraped against the remaining sugar crystals and left in the glass. The rums and liquours in (a) were stirred with ice and strained into the rocks glass. Becherovka in (c) was added to a snifter, lit with a lighter, and poured while flaming into the rocks glass. A large ice cube was added to the glass.\nFor my second cocktail, I asked Tommy for a drink made with Cognac or rum, and he chose the latter. It was spectacular to see how Tom took a simple base spirit and run with it to make a grand show. The people at the other end of the bar were rather intrigued especially once the fireshow started and wanted to know who has having the drink. I felt really sheepish and replied that I only asked for a rum drink and not this grandiose fete (not that I was complaining).\nMy notes state that the modified Angostura was adulterated with cardamom, cherry bark, and other botanicals, and that his Swedish Punsch (he did not call it that but citrus and cardamom flavors made it sound as such) was Batavia Arrack with grapefruit and orange peel, cardamom, and possible another spice or two that I missed. So with the Batavia Arrack, technically there were 3 rums in this old fashioned. Tastewise, it was very herbal and intense in the bitters signature. Clove was an evident flavor most likely stemming from the Becherovka, and the citrus oils from the peels were strong on the nose throughout the drink. The two dark rums donated a robust richness to carry the spice and bitters. Overall, it was a great drink both in show and in taste. Calling it an old fashioned does not do the drink justice. Perhaps an old fashioned on\nsteroids\nsnake oil might be more fitting!\nAs I was finishing this drink, Andrea showed up and ordered some dinner and wine. I was pretty cocktailed out by this point, so I finished the evening with a bottle of Orval, a complex Belgian beer that made for a fine transition. We did stop back in to Green Street's Inauguration Party and said hello to a few people before departing for home.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUQKi36YFVlOY5SxTrcPWj_Nua9mfe9CcUJtZjle3BOgQX-9FVZ5quMe0NbPwJ4kjdLjPumqMA5a-FLsNpuQyyazGfBrm4K1fyGIE0sjjMqOCDlBQhyGOZ4_XwNIPtNzHr7iOVd56imWt/s320/craigie_rumoldf.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUQKi36YFVlOY5SxTrcPWj_Nua9mfe9CcUJtZjle3BOgQX-9FVZ5quMe0NbPwJ4kjdLjPumqMA5a-FLsNpuQyyazGfBrm4K1fyGIE0sjjMqOCDlBQhyGOZ4_XwNIPtNzHr7iOVd56imWt/s800/craigie_rumoldf.jpg", "comment_count": 2 }, { "title": ":: when you want a cocktail before dinner ::", "url": "https://cocktailvirgin.blogspot.com/2009/01/when-you-want-cocktail-before-dinner.html", "published": "2009-01-22T15:24:00.004-05:00", "updated": "2019-07-14T20:28:40.963-04:00", "author": "andrea", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "One of the blogs I follow somewhat religiously is\nBetween Meals\nby Michael Bauer, over at sfgate.com. He has a very interesting\npost\ntoday dealing with the topic of ordering cocktails before dining at a restaurant. In his (extensive) experience, he is frequently asked if he would like a cocktail as soon as he is greeted by his server, before he has a chance to peruse the cocktail list [1]. Further, when there are multiple people seated at the table, the server often puts down only one cocktail menu (and one wine menu). This holds up the process of choosing a cocktail even further, as everyone now has to pass around the single, precious cocktail menu. Commenters have given a number of suggestions on how to deal with this, such as listing cocktails and wines by the glass on the menu page preceding the appetizers.\nI'm trying to think if I've encountered this issue here in the Boston area. I often eat at the bar in area restaurants, and the bartender knows to await my decision. However, I have noticed that at many places Fred and I get one cocktail menu for the two of us, whether we are sitting at the bar or not. This perplexes me, since I've observed that food menus change more often than cocktail menus - surely the cocktail menus aren't so precious that they can't print up enough for everyone. Perhaps, as Mr. Bauer has suggested, it is a relict of having a single (large) wine list where one or two bottles are chosen for the whole table by a single person. Whatever the reasoning behind it, the practice is certainly outdated given the surge in popularity of craft cocktails. In fact, I'd go a step further, and suggest that restaurants provide a separate cocktail list that contains cocktails, wines, and liqueurs suitable as apéritifs, much like the common practice of having a separate dessert menu with after-dinner drinks listed.\nSo, does anyone else have opinions about this?\n[1] When I was in France on a business trip, this was often my experience as well. However, the custom of having an apéritif is so ingrained there that everyone pretty much knows what they want before even sitting down. I should also note that the notion of an apéritif *cocktail* is something that doesn't really have traction in France, at least not to my knowledge.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "fancy apple", "url": "https://cocktailvirgin.blogspot.com/2009/01/fancy-apple.html", "published": "2009-01-23T10:32:00.005-05:00", "updated": "2017-08-31T08:17:07.304-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rialto" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Rialto", "year": null }, "categories": [ "#rialto", "apple cider", "bitters (orange)", "cherry brandy", "whiskey (Rye)" ], "ingredients": [ "2 1/2 oz. Old Overholt", "2 oz. apple cider reduction [1]", "1/2 oz. Cherry Heering" ], "instructions": "Shake with ice and pour into a Collins glass filled with more ice.", "body_text": "2 1/2 oz. Old Overholt\n2 oz. apple cider reduction [1]\n1/2 oz. Cherry Heering\ndash Regan's orange bitters\nShake with ice and pour into a Collins glass filled with more ice.\n[1] To make the apple cider reduction, boil until it's reduced to about 1/3 volume. Taste, and add a touch of fresh lemon juice if it's too sweet.\nLast night my friend Nicole and I met up at Rialto in the Charles Hotel for cocktails. I'd heard a number of good things about Todd Maul's program somewhere on the intarwebz (can't remember where, though), so when I suggested this place to Nicole, she checked out the cocktail menu online and remarked that she had her eye on several of the cocktails on the list - a good sign! I loved the underlit marble bar - very pretty! As Nicole and I were talking, she remarked to me that the bartender was using the same little OXO measure that I had convinced her to get - another good sign.\nThe drink was somehow very warming to me, maybe because I associate apple cider with fall. The Cherry Heering gave it a candied flavor that I welcomed after the slippery walk from Central Square, where I had parked. Though this drink veered dangerously close to being too sweet for me, it went very well with the delicious duck sandwich I'd ordered; so win-win. After this first round of cocktails, Nicole and I concluded that we would certainly be back. But I'm getting ahead of myself, the night wasn't over after just this round.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "periodista", "url": "https://cocktailvirgin.blogspot.com/2009/01/periodista.html", "published": "2009-01-23T11:00:00.003-05:00", "updated": "2017-08-31T08:17:01.092-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rialto" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#rialto", "apricot liqueur", "cachaça", "cointreau", "lime juice" ], "ingredients": [ "1 3/4 oz. Beija cachaça", "1/4 oz. Rothman & Winter Orchard Apricot", "1/4 oz. Cointreau", "1/2 oz. lime juice" ], "instructions": "Shake with ice, decant into a cocktail glass. Garnish with an orange twist.", "body_text": "1 3/4 oz. Beija cachaça\n1/4 oz. Rothman & Winter Orchard Apricot\n1/4 oz. Cointreau\n1/2 oz. lime juice\nShake with ice, decant into a cocktail glass. Garnish with an orange twist.\nFor my second cocktail at Rialto last night, I decided to get the Periodista: one of the cocktails that had caught Nicole's eye. She was a tiny bit nervous about the cachaça substitution for the usual rum, so she decided against ordering one; I happily gave her a taste of mine. When I tasted it, I was immediately reminded of Rhum J.M Agricole Blanc. Fred became a big fan of Rhum J.M after Scott Holliday at Rendezvous made him a le Président back in September of last year. Sadly, I've heard that Rhum J.M is getting very difficult to find in Massachusetts. Perhaps Beija would make an adequate substitution.\nThe Beija certainly gave this version of the Periodista a rich flavor that worked very well with the apricot liqueur. As we were commenting (good things) about the cocktail, Todd introduced us to a nice gentleman seated a few chairs down - Steve Diforio, the COO and co-founder of Beija. You can read the company's story on the\nwebsite\n. Always good to support local businesses!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "red lion", "url": "https://cocktailvirgin.blogspot.com/2009/01/red-lion.html", "published": "2009-01-23T11:29:00.004-05:00", "updated": "2017-08-31T08:16:49.186-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rialto" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jack Townsend and Tom Moore McBride", "source": "The Bartender's Book", "year": 1951 }, "categories": [ "#rialto", "curacao", "gin", "grenadine", "lemon juice" ], "ingredients": [ "1 1/2 oz. Plymouth gin", "3/4 oz. Grand Marnier", "1/2 oz. lemon juice" ], "instructions": "Shake with ice, decant into a cocktail glass.", "body_text": "1 1/2 oz. Plymouth gin\n3/4 oz. Grand Marnier\n1/2 oz. lemon juice\ndash of house-made grenadine\nShake with ice, decant into a cocktail glass.\nBy my third drink at Rialto last night, I felt completely at home. Todd Maul was an excellent host. He graciously wrote down the recipes for me on a piece of paper since my iPhone was behaving strangely. He took out his own iPhone and showed us pictures of his lovely wife and utterly adorable 5 month-old son. And when it became apparent to him that Nicole and I were fellow cocktail geeks, he brought out his favorite vintage cocktail book: his 1951 edition of The Bartender's Book by Jack Townsend and Tom Moore McBride. He pointed out the Red Lion recipe in this book as a likely precursor to the ubiquitous (and corrupted) Cosmopolitan.\nThough intrigued by it, Nicole wasn't sure having another cocktail would help her bicyle commute back to Belmont. So, I offered to split this cocktail with her. It was tinted a delicate peach-pink, but in all other respects it put the Cosmo to shame. It was nicely balanced with only a breath of sweetness - a perfect ending to the night.\nOne thing I'm happy to note. When we mentioned to Todd that we missed taking some of our now-non-drinking friends out to cocktail bars, he told us that in the next couple of weeks he'll be adding some non-alcoholic cocktails to Rialto's menu. This is great news for our friends who are abstaining from alcohol for religious, health, or baby-related reasons. We are great proponents of having fun, sophisticated beverages for everyone.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "tom & jerry", "url": "https://cocktailvirgin.blogspot.com/2009/01/tom-jerry.html", "published": "2009-01-23T14:14:00.009-05:00", "updated": "2017-08-31T08:15:41.662-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink", "rendezvous" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": null, "source": "cocktailchronicles.com", "year": null }, "categories": [ "#drink", "#rendezvous", "*hot", "brandy", "egg", "fernet-branca", "rum", "sugar" ], "ingredients": [ "12 eggs, separated", "1 lb. sugar", "2 oz. aged rum", "1/2 t. ground cloves", "1/2 t. ground nutmeg", "1/2 t. ground allspice" ], "instructions": null, "body_text": "Batter:\n12 eggs, separated\n1 lb. sugar\n2 oz. aged rum\n1/2 t. ground cloves\n1/2 t. ground nutmeg\n1/2 t. ground allspice\nBeat the egg yolks until thin, and gradually whisk in the sugar. Add the rum and spices. In a separate bowl, beat the egg whites until stiff and fold into the yolk mixture until well mixed.\nFor each drink, put 2 oz. of the batter into a mug. Add 1 oz. each of brandy and aged rum and fill the mug with equal parts hot milk and boiling water. Top with grated nutmeg.\nRecipe\nfrom cocktailchronicles.com.\nJust the trick for beating the cold! The first time I sampled a Tom & Jerry was at Drink, way back in November (11/23 to be exact). Fred and I had spent the chilly, breezy day in Kittery shopping, and on the way home we decided we needed some liquid fortification. Misty Kalkofen was stationed at the ice bar, and she mentioned to me that John Gertsen had made his first batch of Tom & Jerry batter of the season. He had tried to hold out until the first snow, but he couldn't wait to serve them up in his collection of vintage Tom & Jerry sets he'd brought to Drink. It sounded like heaven, so I took her up on the offer. John said he hoped to keep T&J batter on hand all winter long, snow or not. So the next one I had was also at Drink, two weeks later on the day of the first official snowfall of the winter.\nMy third Tom & Jerry contained a nice little surprise - instead of the customary rum and brandy, it was made with Fernet Branca. Scott Holliday had slipped this onto the counter in front of me at Rendezvous just before Christmas. This one instantly became my favorite variation, so of course on my visit to Drink the following week, John decided that he couldn't be outdone. Though I'd spent that evening drinking cocktails evocative of sunny climes (posts forthcoming, never fear), John made me a tiny T&J in the cutest lil mug to finish my evening. I can't remember if that's the mug pictured above, or if it was from one of my earlier visits. Fred's notes said that the mini-T&J contained 1 tbsp. of the batter, 1 oz. of Fernet, and the balance hot milk.\nIt's supposed to dip back down into the single digits here in Boston this weekend. I foresee at least one more Tom & Jerry in my immediate future...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDfACqpGF-Of1NdEH5jrgbYmx46hHhOA4ir1kEAE9GUwZ26md9Y0RtO9uZlABPOc7a_DFhj0HoWo1Ju7jFI_ERSAp6oySnOeab8dSfzkKx14gzpRhUbvTfmlRfJ_0iZ9yjgdbZGbVGmI0/s320/tomjerry.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDfACqpGF-Of1NdEH5jrgbYmx46hHhOA4ir1kEAE9GUwZ26md9Y0RtO9uZlABPOc7a_DFhj0HoWo1Ju7jFI_ERSAp6oySnOeab8dSfzkKx14gzpRhUbvTfmlRfJ_0iZ9yjgdbZGbVGmI0/s800/tomjerry.jpg", "comment_count": 0 }, { "title": "essence of winter sleep", "url": "https://cocktailvirgin.blogspot.com/2009/01/essence-of-winter-sleep.html", "published": "2009-01-27T13:47:00.002-05:00", "updated": "2017-08-31T08:13:34.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "apple cider", "applejack", "benedictine", "bitters (aromatic)" ], "ingredients": [ "1 oz Applejack", "1/4 oz Benedictine", "3-4 dashes Boker's Bitters" ], "instructions": "Stir the Applejack, Benedictine, and bitters with ice and strain into a champagne flute rimmed with sugar. Top with the sparkling cider.", "body_text": "1 oz Applejack\n1/4 oz Benedictine\n3-4 dashes Boker's Bitters\n~3 oz Clos Normandy sparkling cider\nStir the Applejack, Benedictine, and bitters with ice and strain into a champagne flute rimmed with sugar. Top with the sparkling cider.\nSunday night, Andrea and I were feeling a bit cooped up so after I put the final ingredients into my batch of Abbott's bitters (which will be done in 4-6 months after a long oak aging step), we took off to Central Square to visit Scott Holliday at Rendezvous. Scott had told me a week ago that he was using my Boker's in a new cocktail on his menu. It came up when we were talking about botanicals and about how some of them are rather astringent such as the ones in Boker's. When I stated that Ben at Drink commented that my Boker's tend to dry out the drinks they are put into, Scott replied that was part of the reason he chose those over the other bitters in his collection. So once at Rendezvous, I was rather excited to try Scott's creation, the Essence of Winter Sleep, which is a reference to Robert Frost's poem \"\nAfter Apple-Picking\n\".\nThe drink was indeed rather dry, evocative of a coming winter. This effect stemmed from the use of sparkling cider from Normandy which is a rather dry style unlike the British and some of the more popular American versions which can often be cloyingly sweet. The sugar crystals, the only hint of sweetness in the drink, were adhering to the glass in\nHoar Frost\nstyle and helped to solidify the seasonal change symbolism. The Benedictine liqueur and the bitters added some interesting notes to the crisp apple flavors, but did not overwhelm the appleness itself as say cinnamon often does in even the lightest of mulled ciders.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "[van der gin]", "url": "https://cocktailvirgin.blogspot.com/2009/01/citadelle-reserve-gin-housemade-van-der.html", "published": "2009-01-27T14:42:00.003-05:00", "updated": "2017-08-31T08:13:28.158-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "curacao", "gin", "pastis" ], "ingredients": [], "instructions": null, "body_text": "Citadelle Reserve Gin\nHousemade Van Der Orange Liqueur\nRicard\nStir gin and Van Der Orange with ice and strain into a cocktail glass pre-rinsed with Ricard.\nFor my second drink at Rendezvous, Scott wanted me to try his work in progress. His drink used \"Van der Orange\" which is his housemade orange liqueur perhaps named or modeled after the Van der Hum liqueur. The liqueur is blended from white wine, vodka, Sevilla oranges, cinammon, vanilla, and sugar; the oranges were not just the peels but the whole fruit put through a food processor. The gin he used was a barrel-aged version very similar in citrus and spice notes to the regular Citadelle gin but with a pale gold color and a softer and smoother taste as you would expect from oak aging. Scott was still playing with the ratios but used a near equal (4:3) for my drink.\nAndrea and I had different taste impressions of the cocktail. For her, the drink was very orange dominant from her first sip; she stated that it was \"like a drop of orange oil\". For me, the Ricard rinse pushed the drink to being anise-dominant. At least at first, for as my taste buds got acclimated to that flavor, the orange started to shine through for me; however, it took over half the drink for me to sense what Andrea did immediately. Scott seemed pleased when my post-drink comments included that it was kind of Pegu-like plus pastis [1].\n[1] As a tangential note about the Pegu Club cocktail, I am in agreement with Doug from\nThe Pegu Blog\nthat the preferred recipe is 1 1/2 oz gin, 1/2 oz fresh lime juice, 1/2 oz Cointreau, and 2 dashes Angostura shaken until painfully cold (I tend to use Bombay gin). This recipe is often a little brash for people and most bars tend towards a sweeter drink for that reason. However, the ratio I prefer ends up tasting like gin and grapefruit juice with the latter being due to the interplay of the lime, orange liqueur, and bitters.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: vermouth tasting and making class ::", "url": "https://cocktailvirgin.blogspot.com/2009/01/vermouth-tasting-and-making-class.html", "published": "2009-01-27T15:22:00.002-05:00", "updated": "2019-07-14T20:28:23.616-04:00", "author": "frederic", "post_type": "event", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#craigieonmain", "*seminar", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "Last night, I went to one of Tom Schlesinger-Guidelli classes at Craigie on Main. While I did not go to last week's class on \"Stirred not Shaken: How James Bond Got it all Wrong,\" some of last night's attendees went and spoke very highly of it. The one I went to was \"When Bar Meets Kitchen: Making Your Own Vermouth.\" During the introduction section, the 14 people seated around the bar gave their reasons for attending the session. Two were wine vendors, three worked at the restaurant, one was a bartender at Eastern Standard, and the rest were cocktail enthusiasts (many of the above also stated that \"hanging out with Tommy\" or \"heckling Tommy\" was another reason to attend). For me, it was a large part practical. About three months ago, I had made an attempt at making my own\nsweet vermouth\nand wanted to know more about the process and tricks of the trade. Right before class, I re-read the section on vermouth making in a book that Stephen Shellenberger from Dante recommended to me, M. A. Amerine's\nTechnology of Wine Making\n. While I was the only person who mentioned an interest on the hands-on aspect, once that portion started, it was clear that I was not the only one.\nAs cups of warmed mulled wine were passed out, Tommy started with an overview of the history of what is vermouth and how mulled wine was a predecessor of current day vermouths. The discussion went into regions where vermouth is made and how the climate influenced the grape production and often how that sometimes necessitated the adulteration such as in warmer climates which produced thinner and less interesting wines. In addition, it was mentioned how cooler climates provide crisper, more acidic wines that tend to make for a different and perhaps higher quality vermouth. Grape choice and various methodologies were discussed, including an interesting regional analysis of the indigenous spices of each region. Before cocktails, vermouths were originally served to accompany food, and similar botanicals were used in the vermouth as were used to spice the meal.\nThe next phase of the class was part tasting and part talking about the different techniques and flavors using the examples as starting points for the discussion. We tasted 6 vermouths: Noilly Pratt Dry (the old not the new American version), Dolin Dry, Lillet Blanc, Martini & Rossi Sweet, Carpano Antica, and Barolo Chinato. One aspect of the tasting was the importance of fresh vermouth and how the aging process can affect not only what flavors are dominant and how the flavors change, but how the balance of bitters to sweetness could be greatly affected. For example, the 3 month old Carpano Antica was way too sweet for my palate and was not as delightful as the freshly opened bottle; both could work in a cocktail although there would be a difference. The change in the month old Noilly Pratt dry was mainly in flavor for me for there is so little sweetness in it that any balance change was marginal. With the tasting were a lot of wine terms and flavors thrown out by the crowd that I did not usually think about when analyzing botanical-infused liqueurs and wines. After a round or two, I even got into the act of contributing a couple of tasting notes.\nSomewhere in Tommy's talk, he focused on the historical significance of vermouths in America during the 1860's and on. Vermouth was the new hot cocktail ingredient of the time akin to the rage over St. Germain these days. Perhaps it was a mark of status for the bars to have such wonderfully rare imported products to serve and perhaps it was a mark of status for the drinker as well to be able to afford such luxuries. For the bartender, sweet vermouth served as a new sweetening agent. It could substitute in for the sugar otherwise used in cocktails by utilizing the sweet vermouth's approximately 15% sugar base. He also discussed the history of its use in the Manhattan and the Martinez, and the later use of less sweet and more dry vermouth in the more modern day Martini. He attributed the switch to the drying of the American palate prior to Prohibition.\nThe hands on part of the show was a discussion of the boiling-a-third of the wine rapid method I used in my vermouth and the slow-cold method. While the house vermouths at Craigie are made with the latter method, he wanted to show us both as he and the Craigie staff made their ambre vermouth and Carpano Antica replica. I did get a good lesson on the proper ways of making caramel using the wet and dry methods, and pointers on other ingredients such as raisins and sherry to use in my own batches. Once the Carpano Antica replica was finished, Tom mixed up a batch of\nMartinez\ncocktails for us to taste.\nIn terms of a class, it was 2 hours well spent. For me, the most valuable parts were the unexpected like the historical significance of vermouths on the incipient cocktail scene in the United States as well as how to properly appreciate vermouths like you would a fine wine. It was a good supplement to the informal lecture Eric Seed gave us when he stopped in to Boston to introduce his\nDolin vermouth\nline last September.", "images": [], "thumbnail_url": null, "comment_count": 8 }, { "title": "[indian pale artichoke cocktail]", "url": "https://cocktailvirgin.blogspot.com/2009/01/indian-pale-artichoke-cocktail.html", "published": "2009-01-28T13:27:00.003-05:00", "updated": "2017-08-31T08:13:14.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "beer", "bitters (aged)", "cynar", "pimento dram", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cynar", "3/4 oz Sweet Vermouth", "1/2 oz Pimento (Allspice) Dram", "2 dashes Fee's Orange Bitters" ], "instructions": "Stir all ingredients on ice save for the beer. Strain into a coupe and float with the IPA.", "body_text": "1 1/2 oz Cynar\n3/4 oz Sweet Vermouth\n1/2 oz Pimento (Allspice) Dram\n2 dashes Fee's Orange Bitters\nPinch Salt\n2 oz Harpoon IPA\nStir all ingredients on ice save for the beer. Strain into a coupe and float with the IPA.\nAfter the vermouth class on Monday, I walked down to Eastern Standard to meet Andrea. I got there before her and found a pair of seats in front of Hugh Fiore. Hugh had remembered my challenge from two weeks prior for a beer-floated cocktail akin to a champagne cocktail, and this time he had prepared an answer. He took a cocktail that he had served Andrea in the past and found that the hoppiness of the IPA gave the drink some extra added notes. Indeed, the hops complemented the allspice dram and perhaps some notes of the Cynar rather well. The added carbonation brought many of the botanicals to the nose in addition to adding some added crispness to the cocktail. And while I am not a fan of salt-rimmed glasses, the pinch of salt gave the drink some extra character. Hugh's comment about this drink was that \"It's kind of groovy.\" And veritably, it was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKKYek3U1B9FDdoqw06Sjqk7sjz4j2nPrmShk1t3HSlsHA0zJ11zYzwvIxGK1WCxGvByDAMgL1QEf2N_JOqTGrMlXK-JQyAic1m3aoNEMr1dCvVm_VOhyEGGiHISq9e_HCZKT04EtjPy3/s320/eastern_cynarbeer.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKKYek3U1B9FDdoqw06Sjqk7sjz4j2nPrmShk1t3HSlsHA0zJ11zYzwvIxGK1WCxGvByDAMgL1QEf2N_JOqTGrMlXK-JQyAic1m3aoNEMr1dCvVm_VOhyEGGiHISq9e_HCZKT04EtjPy3/s800/eastern_cynarbeer.jpg", "comment_count": 2 }, { "title": "[myrtle point]", "url": "https://cocktailvirgin.blogspot.com/2009/01/1-12-oz-old-weller-107-proof-bourbon-34.html", "published": "2009-01-28T14:19:00.005-05:00", "updated": "2017-08-31T08:12:35.009-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Hugh", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (other)", "chartreuse (yellow)", "mirto", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Weller 107 Proof Bourbon", "3/4 oz Mirto", "3/4 oz Yellow Chartreuse", "2 dashes Bittermen's Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist orange peel over the top and drop in.", "body_text": "1 1/2 oz Old Weller 107 Proof Bourbon\n3/4 oz Mirto\n3/4 oz Yellow Chartreuse\n2 dashes Bittermen's Grapefruit Bitters\nStir with ice and strain into a rocks glass. Twist orange peel over the top and drop in.\nFor my second drink at Eastern Standard on Monday, I asked Hugh what he had been tinkering with, and he replied that he knew what he was going to make me. Without a hint, he was off preparing my drink. As the base spirit, he went with a high proof Bourbon to cut through the sweetness of the two liqueurs. The end result was kind of like the Manhattan variant the\nGreen Point\n. Instead of the richness and spiciness of Punt e Mes vermouth, the Mirto added a thick wave of flavor and bitterness. The drink was a great sipping drink and required a bit of time to savor the intriguing complexities and the heat.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "yellow jacket", "url": "https://cocktailvirgin.blogspot.com/2009/01/yellow-jacket.html", "published": "2009-01-28T15:26:00.002-05:00", "updated": "2017-08-31T08:12:31.170-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "beehive" ], "serving_style": null, "glassware": "flute", "technique": null, "attribution": { "creator": null, "source": "the Beehive", "year": null }, "categories": [ "#beehive", "champagne", "chartreuse (yellow)", "lemon juice", "st. germain" ], "ingredients": [ "1 oz Yellow Chartreuse", "1 oz St. Germain Elderflower Liqueur", "1/3 oz Lemon Juice" ], "instructions": "Add ingredients to a champagne flute and top off with sparkling wine. Garnish with a lemon twist. The drink was free poured so measurements are approximate.", "body_text": "1 oz Yellow Chartreuse\n1 oz St. Germain Elderflower Liqueur\n1/3 oz Lemon Juice\nMumm Napa Champagne\nAdd ingredients to a champagne flute and top off with sparkling wine. Garnish with a lemon twist. The drink was free poured so measurements are approximate.\nLast night, Andrea gave me a call after her hair appointment in the South End and we decided to meet up at the Beehive. After recently having a sparkling cider drink at Rendezvous and a beer-float drink at Eastern Standard, I kept in theme and chose a drink off of the Beehive's champagne cocktail list. Nate the bartender enthusiastically replied to my request by declaring that the Yellow Jacket was his favorite one off that part of the list. The nose of the drink was full of lemon oil goodness, while the cocktail itself was surprisingly crisp perhaps due to the wine choice or the lemon juice. Andrea even commented that it was drier than she expected it given the ingredients. The yellow Chartreuse and St. Germain gave the drink some complexity in addition to some bitter and floral notes. While champagne drinks are not very standard fair for me, this one did not disappoint and may encourage me to try some more in the future.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIO7puqDKpDLvIKJxfuuaG7h8GffzW3opN9IK54tozMCFCuAxUlCPGyTrh0XK3bM4I8DNjEBgHOMX9Ps79_HYFL9dM6LKcLb8u4JaIAmX3HjYNw__tc7A7Ys8FoYodJzIm_xPv06P-lNp/s320/beehive_ylojack.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIO7puqDKpDLvIKJxfuuaG7h8GffzW3opN9IK54tozMCFCuAxUlCPGyTrh0XK3bM4I8DNjEBgHOMX9Ps79_HYFL9dM6LKcLb8u4JaIAmX3HjYNw__tc7A7Ys8FoYodJzIm_xPv06P-lNp/s800/beehive_ylojack.jpg", "comment_count": 0 }, { "title": "[whiskey maple]", "url": "https://cocktailvirgin.blogspot.com/2009/01/whiskey-maple.html", "published": "2009-01-28T16:38:00.004-05:00", "updated": "2017-09-04T15:58:30.962-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "beehive" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris", "source": "the Beehive", "year": null }, "categories": [ "#beehive", "apple cider", "scotch", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac Rye", "3/4 oz Macallan Amber Liqueur", "2 oz Sidre Doux Sparkling Cider" ], "instructions": "Stir the rye and liqueur with ice and strain into a cocktail glass. Top with cider and garnish with an orange twist. Measurements are approximate as the ingredients were free poured.", "body_text": "2 oz Sazerac Rye\n3/4 oz Macallan Amber Liqueur\n2 oz Sidre Doux Sparkling Cider\nStir the rye and liqueur with ice and strain into a cocktail glass. Top with cider and garnish with an orange twist. Measurements are approximate as the ingredients were free poured.\nFor my last drink at the Beehive, I asked for a recommendation from Nate for something with dark spirits and ended up off the menu for this drink that I believe the bar manager Chris created. Nate described the drink as a Manhattan variant which used Macallan Amber, a Scotch-based liqueur flavored with maple syrup and pecans, as a substitute for the richness and sweetness of Italian vermouth. The Amber provided a very tasty maple flavor but still kept the drink from being overly sweet, unlike maple syrup might have done. The cider choice did add some extra sweetness to the drink, but the interplay of the the apple flavors with the maple and nut was quite welcomed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0I5aDdXh71rRqA24mp6x5o4IezdgvIx_SA_mAY-1OZxfLDnBvnI1WL3ZyFnQ_WbNj1_AuT-OZYI8Ny2rAEL6OttpEu2zOyDpc3eSNwRjp8xolmPdJgA6g1-Is7cdwOg7YET6A9g8WMN_/s320/beehive_maple.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0I5aDdXh71rRqA24mp6x5o4IezdgvIx_SA_mAY-1OZxfLDnBvnI1WL3ZyFnQ_WbNj1_AuT-OZYI8Ny2rAEL6OttpEu2zOyDpc3eSNwRjp8xolmPdJgA6g1-Is7cdwOg7YET6A9g8WMN_/s800/beehive_maple.jpg", "comment_count": 0 }, { "title": "chartreuse swizzle", "url": "https://cocktailvirgin.blogspot.com/2009/02/chartreuse-swizzle.html", "published": "2009-02-02T20:19:00.003-05:00", "updated": "2025-08-08T12:17:21.523-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (Peychaud's)", "chartreuse (yellow)", "cognac", "grapefruit juice", "lemon juice", "rum (white)", "simple syrup (ginger)" ], "ingredients": [ "2 drops Peychaud's Bitters" ], "instructions": null, "body_text": "JM Rhum Blanc\nPierre Ferrand Amber Cognac\nYellow Chartreuse\nBergamot Syrup\n\"West Coast\" Ginger Syrup\nLemon Juice\nGrapefruit Juice\n2 drops Peychaud's Bitters\nAll ingredients save for the Peychaud's poured into a stemmed tumbler filled with crushed ice and stirred with a swizzle. Glass topped off with more freshly crushed ice and Peychaud's added to top of ice.\nLast night, after having dinner at Dali (easy to do even as a large group when it is Superbowl Sunday), Andrea and I went to Drink. We found seats at the center bar where Misty was tending. While Misty was making Andrea a Rye Tennessee, my eyes spied the authentic naturally grown swizzle stick from Martinique in the tools bucket. The tool was one that Adam from\nThe Boston Shaker\nhad mentioned to me that Drink bartender John Gertsen had in his possession (Note: Adam is still looking for a source for these authentic swizzle sticks for his store. Any leads would be greatly appreciated by him and the Boston cocktail community as a whole).\nWhen I mentioned the stick to Misty, she stated that she had two chartreuse swizzles that she greatly enjoyed making: one with green and one with yellow Chartreuse. While I was more interested in the green since I have had a several yellow Chartreuse cocktails recently, the yellow one's recipe was more appealing. Misty started my drink like mighty Thor, except with her hammer's target being an ice bag filled with a large chunk of Gloucester lake ice. I did not ask for the specific volumes on this one as I was overwhelmed by the sheer quantity of ingredients. Next, I got to see the swizzle stick in action as Misty twirled it until the drink was well mixed. To top off the drink, Misty added some more ice and added some Peychaud's bitters for an immediate aromatic nose to the drink.\nIn terms of tasting notes, the fresh citrus and the Chartreuse worked to intensify the other in the drink. Yellow Chartreuse can sometimes get lost in a complex drink; however, this was not the case in this swizzle. Andrea commented that she could definitely taste the funkiness of the rhum agricole, and how the sweetness of the drink was a good balance to that. The bergamot (a citrus fruit which is one of the flavors in Earl Grey tea) also added a distinctive note to the drink. We asked and got a taster glass of the bergamot syrup to appreciate it separate from the rest of the ingredients -- delightful!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkhgCWP2yi_eKRicKz_BU0c44LP0bfu_b4NfTAStrt5RPbJ3j7B2pXa76dgG1VeQPqsUUeZYE9XOPo-Hfdm8V11LPOMQVPTMZwN9OQP-YL-XlIiBfhMWkq3lfjPa_S3_MqT8ELR3Ai6cI/s320/drink230.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkhgCWP2yi_eKRicKz_BU0c44LP0bfu_b4NfTAStrt5RPbJ3j7B2pXa76dgG1VeQPqsUUeZYE9XOPo-Hfdm8V11LPOMQVPTMZwN9OQP-YL-XlIiBfhMWkq3lfjPa_S3_MqT8ELR3Ai6cI/s800/drink230.jpg", "comment_count": 1 }, { "title": "airbag", "url": "https://cocktailvirgin.blogspot.com/2009/02/airbag.html", "published": "2009-02-02T22:01:00.006-05:00", "updated": "2017-08-31T08:10:00.429-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co.", "year": null }, "categories": [ "#drink", "batavia arrack", "benedictine", "bitters (mole)", "mezcal", "pimento dram", "scotch", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz El Tosoro Reposado Tequila", "1/2 oz Mezcal del Maguey", "1/2 oz Batavia Arrack", "3/4 oz Carpano Antica Sweet Vermouth", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Benedictine", "2 dashes Bittermens Xocolatl Mole bitters" ], "instructions": "Stir with ice and strain into cocktail glass. Garnish with a lit cherry bomb (cherry soaked in Laphroaig Cask Strength).", "body_text": "1 oz El Tosoro Reposado Tequila\n1/2 oz Mezcal del Maguey\n1/2 oz Batavia Arrack\n3/4 oz Carpano Antica Sweet Vermouth\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Benedictine\n2 dashes Bittermens Xocolatl Mole bitters\nStir with ice and strain into cocktail glass. Garnish with a lit cherry bomb (cherry soaked in Laphroaig Cask Strength).\nFor my second cocktail at Drink last night, I asked Misty for a suggestion for a next step, and when she mentioned the name of the drink and that it was a Phil Ward (Death & Co., NYC) creation, I was sold without knowing what was in it. According to Paul Clarke in his\nCocktail Chronicles\nblog post about this drink, the cocktail was made at the behest of Avery Glasser of the Bittermens Bitters. Paul wrote, \"Recognizing the horrific resemblance of this long list of complex-flavored ingredients to the gruesome spectacle of a car wreck, Phil dubbed this drink the Airbag.\"\nThe drink features three smoky flavored ingredients: Scotch, mezcal, and Batavia Arrack, although the tequila could have some smokiness to it as well. Not knowing the history of the drink until today, I figured that the drink was named after the smoky residue that is dispersed when an airbag is deployed. The car crash aspect of it was missed on me since I have seen other creations of this magnitude work. The rest of the drink is very herbal with the Allspice Dram, Benedictine, and Carpano Antica vermouth not to mention the bitters adding a great deal of complexity to the drink. The top picture did not capture the flaming cherry due to the flash but it was the rather pretty blue flame associated with burning alcohol. Overall, the crazy recipe for this drink did indeed work. It was spicy and smoky. Andrea after trying my drink commented that she was \"hit in the nose with a giant rush of flavor, kind of like a car accident. Ow... but I'm still alive.\" So apparently, a better name for this drink could not have been chosen. And thanks to Misty for bringing a bit of NYC magic over here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkhtymkVxlCdy-oeKPJg5dclkxGpZdUBzaTS7G4btK_V5XDSbuiBp-wFopcvttpwLZFsxT6aaQYmS99jvj1XgbGfVHjEs0rLeOV_g8_XmZtf3UqYZHXxzIZEBseqpAhlYEWke94K7mMm2/s320/drink231x.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLG4zw4s7MlpD1i8ddkowPrG6Ai8ynyPUdy0iT1nQT1r6FVjC77AT2-PY53fydqA6diJecP9lZGgW-_BB88pV4CshjH4e-i0QftNlCVrmO87SvTxSREFUKTEkByyjdsqufScDE1aMkx_AR/s320/drink232.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkhtymkVxlCdy-oeKPJg5dclkxGpZdUBzaTS7G4btK_V5XDSbuiBp-wFopcvttpwLZFsxT6aaQYmS99jvj1XgbGfVHjEs0rLeOV_g8_XmZtf3UqYZHXxzIZEBseqpAhlYEWke94K7mMm2/s800/drink231x.jpg", "comment_count": 0 }, { "title": "jet pilot", "url": "https://cocktailvirgin.blogspot.com/2009/02/jet-pilot.html", "published": "2009-02-03T14:07:00.006-05:00", "updated": "2017-08-31T08:08:37.206-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Luau Restaurant", "year": 1950 }, "categories": [ "#drink", "bitters (Peychaud's)", "falernum", "grapefruit juice", "herbsainte", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Meyer's Dark Rum", "3/4 oz Lemon Hart Demerara 151° Rum", "3/4 oz Ron Pampero Aniversario Rum", "1/2 oz Velvet Falernum", "1/2 oz Cinnamon Simple Syrup", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "6 drops Herbsaint", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a stemmed tumbler filled with crushed ice. Garnish with a caramel cherry.", "body_text": "1 oz Meyer's Dark Rum\n3/4 oz Lemon Hart Demerara 151° Rum\n3/4 oz Ron Pampero Aniversario Rum\n1/2 oz Velvet Falernum\n1/2 oz Cinnamon Simple Syrup\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n6 drops Herbsaint\n1 dash Peychaud's Bitters\nShake with ice and strain into a stemmed tumbler filled with crushed ice. Garnish with a caramel cherry.\nFor my last cocktail at Drink on Sunday, Misty and John schemed up to make a vintage tiki drink, the Jet Pilot for me. The Jet Pilot's history can be traced back to the Luau Restaurant, a late 1950's Beverly Hills tiki mecca, and the bartenders at Drink stuck to the original recipe save for rum brands (no alterance in rum styles) and using Peychaud's instead of Angostura. The drink was garnished with an elegant caramel dripped cherry; unfortunately for the photo above, the long stem of caramel was broken off in the process of preparing the drink but it was a marvel to see the artistry in the garnish before hand.\nThe drink had notes of sweet and spicy due to the flavors in the sugary botanical goodness of the falernum and cinnamon simple syrup which were supplemented by the Herbsaint and bitters. The citrus juice interacted rather well with the sweetness and the spice to round out the drink's profile. Well, not completely as that does not include the richness of the three rums. Nothing more surreal than drinking a tiki drink in the winter and on the eve of Groundhog's Day much less. If only Punxsutawney Phil had drank one of these that night, he might have come to a different conclusion. Or perhaps, he might not have wanted to come out of his hole at all yesterday morning...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oJvrCtfvjsOQQ51kL_i8AUncmXjokX_xIUBX1krjqpaFsi_azgGFs_iDknuSHh-FCxKXY1qLeZZT0t1B7nrwsYLAHF9IwE2Wt_8O70rn7BmVRR2t0uOYzswKQgfFHEBi1oyoqDrnakBW/s320/drink234.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oJvrCtfvjsOQQ51kL_i8AUncmXjokX_xIUBX1krjqpaFsi_azgGFs_iDknuSHh-FCxKXY1qLeZZT0t1B7nrwsYLAHF9IwE2Wt_8O70rn7BmVRR2t0uOYzswKQgfFHEBi1oyoqDrnakBW/s800/drink234.jpg", "comment_count": 5 }, { "title": "rye tennessee", "url": "https://cocktailvirgin.blogspot.com/2009/02/rye-tennessee.html", "published": "2009-02-03T16:41:00.005-05:00", "updated": "2017-08-31T08:07:43.151-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "lemon juice", "maraschino", "whiskey (Rye)" ], "ingredients": [ "2 oz. Old Overholt Rye", "1/2 oz. maraschino liqueur", "1/2 oz. lemon juice" ], "instructions": "Shake on ice and strain into an old fashioned glass (the one they gave me was a beautiful etched, rounded one).", "body_text": "2 oz. Old Overholt Rye\n1/2 oz. maraschino liqueur\n1/2 oz. lemon juice\nShake on ice and strain into an old fashioned glass (the one they gave me was a beautiful etched, rounded one).\nAfter a nice meal at Dali on PuppyBowl Sunday, Fred and I headed over to Drink. A familiar-looking gentleman came over and asked me what I wanted, and I stated that I wanted a rye-based drink. \"A Fort Point?\" \"I've had it.\" \"How about a Seelbach?\" \"I've had that, too.\" \"Oh, he said, you're some serious cocktailians. I have to go get the expert.\" In retrospect, I guess I must have sounded like a total snot. Oh well. I felt guilty when the gentleman re-appeared with a somewhat annoyed-looking Misty, who had been enjoying a steak taco from Olecita in the back office. I apologised for pulling her away from dinner (which hopefully she had managed to finish), and she got her revenge on me by making me hungry again with her description of the tacos. Maybe it was the glucose finally hitting hitting her system after a couple of minutes, but she perked up and immediately thought of something to address my rye fixation - a Tennessee. Though the traditional Tennessee is made with a corn whiskey (I hesitate to say bourbon), Misty prefers the way rye dries out the maraschino. I was in the mood for something uncomplicated and direct, and this cocktail certainly delivered. Even more glucose must have hit her system while she was preparing my drink, because the cocktails she came up with for me and Fred afterwards were truly inspired.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "scotch toddy", "url": "https://cocktailvirgin.blogspot.com/2009/02/scotch-toddy.html", "published": "2009-02-03T17:09:00.004-05:00", "updated": "2017-08-31T08:07:36.936-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "Misty", "source": null, "year": null }, "categories": [ "#drink", "*hot", "scotch", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Laphroaig 10 Year Cask Strength", "3/4 oz Bergamot Simple Syrup" ], "instructions": null, "body_text": "1 1/2 oz Laphroaig 10 Year Cask Strength\n3/4 oz Bergamot Simple Syrup\nHot Water\nLemon Oil\nServed in a glass mug that looked like a junior version of one of those old root beer mugs places used to give away as a promotion.\nI was intrigued by the bergamot simple syrup that Misty used in Fred's first cocktail, the\nChartreuse Swizzle\n. Drink buys the rather expensive little bergamot fruits and uses both the zest and juice for the simple syrup. The result is a drier orange flavor relative to a regular orange. Misty said that she likes to mix it with a nice smoky scotch in a toddy. After I'd drained my Tennessee, I decided that this would be my hot drink choice for the evening. As we waited for more hot water, I was unable to resist the temptation of the duck drummettes on the nibbles menu. As I wolfed these down (NOM NOM NOM, watch your fingers), the sweet, rich barbecue-like sauce paired very well with the scotch-n-citrus cocktail. At some point, the gentleman who had initially greeted us came in to announce the SuperBowl status with less than 23 seconds left. It sounded like it was an exciting game. Especially for the chef who'd made my incredible duck drummies - he'd won the football pool and came out of the kitchen to celebrate.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "the tommy noble", "url": "https://cocktailvirgin.blogspot.com/2009/02/tommy-noble.html", "published": "2009-02-05T12:19:00.002-05:00", "updated": "2017-08-31T08:07:29.624-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Dave Cagle", "source": "B-Side", "year": null }, "categories": [ "#deep ellum", "bitters (orange)", "gin", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "1 1/4 oz Plymouth Gin", "1 1/4 oz Pimm's No. 1", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Housemade Aromatic Bitters" ], "instructions": "Shake with ice. Twist orange rind over an empty cocktail glass and rim the edge, strain the ingredients into the glass, and drop the peel in.", "body_text": "1 1/4 oz Plymouth Gin\n1 1/4 oz Pimm's No. 1\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Housemade Aromatic Bitters\nShake with ice. Twist orange rind over an empty cocktail glass and rim the edge, strain the ingredients into the glass, and drop the peel in.\nLast night after a dinner at Grasshopper, Andrea and I went over to Deep Ellum where Max Toste was bartending (Max is often at the stick on Mondays and Wednesdays). When Max handed us the drink menu, he mentioned that there were a few new cocktails on the list. The Tommy Noble was the one that called out to me first. My research today tells me that the recipe originated at the B-Side, created by Dave Cagle, and is named after a notoriously bad British boxer who fought 180 times in the 1910s through 1930s. I knew that the name had something to do with the UK given the presence of Pimm's in the ingredient list.\nThe first sensations of this drink was the vibrant orange oil nose which lingers for the first few sips. Besides that, the drink itself had a nice citrus bite and was rather nice and dry. Max commented that the Pimm's works well with his aromatic bitters which contain allspice, cinnamon, cardamom, gentian, and other botanicals. I would have to agree.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "blood and sand (variation)", "url": "https://cocktailvirgin.blogspot.com/2009/02/blood-and-sand-variation.html", "published": "2009-02-05T12:50:00.005-05:00", "updated": "2017-08-31T08:07:20.585-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": 2012 }, "categories": [ "#deep ellum", "bitters (orange)", "cherry brandy", "orange juice", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Dewar's Scotch", "1/2 oz Cherry Heering", "1/2 oz Martini & Rossi Sweet Vermouth", "2 slices of Orange", "1 Marasca Cherry (Luxardo)", "1 dash Housemade Orange Bitters" ], "instructions": "Muddle cherry, orange slices and orange bitters in mixing glass. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Garnish glass with orange wedge on rim and another Marasca cherry dropped in. Shake well with ice, strain into chilled cocktail glass and serve. Recipe from Boothby's Muddle the orange slice. Add rest of ingredients and ice. Shake and double strain into a rocks glass.", "body_text": "2 oz Dewar's Scotch\n1/2 oz Cherry Heering\n1/2 oz Martini & Rossi Sweet Vermouth\n2 slices of Orange\n1 Marasca Cherry (Luxardo)\n1 dash Housemade Orange Bitters\nMuddle cherry, orange slices and orange bitters in mixing glass. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Garnish glass with orange wedge on rim and another Marasca cherry dropped in.\nFor my second drink at Deep Ellum, I told Max Toste that I was interested in the Blood and Sand unless there was something else he wanted to make me. He paused and then said that he wanted me to try his take on this classic drink, one named after the 1922 Rudolf Valentino as a bullfighter flick. The traditional recipe is:\nBlood and Sand\n1/4 Jigger Whisky\n1/4 Jigger Italian Vermouth\n1/4 Jigger Chery Brandy\n1/4 Jigger Orange Juice\nShake well with ice, strain into chilled cocktail glass and serve. Recipe from Boothby's\nWorld Drinks and How to Mix Them\n(1934).\nThe most recent issue of\nImbibe\nmagazine (Jan/Feb) mentions this drink and that Ted Haigh suggests altering the equal parts recipe by reducing the sweet vermouth and Cherry Heering down to a 1:1:3/4:3/4 ratio to make the drink less sweet and more engaging. Max's approach was similar but more extreme. He skipped the orange juice entirely and replaced it with a muddled orange slice or two in addition to orange bitters. He scaled back the Cherry Heering and sweet vermouth and added back some of the sweetness with the muddled cherry. The end result was very Scotch forward and relatively dry (well, given the ingredients). There was a prominent and pleasant smokiness over the fruit and vermouth flavors. While I had never had a traditional version of the drink, Andrea had. She commented that she enjoyed Max's variation a lot more than the sickly sweet original.\nUpdate:\nApril 18, 2012 -- Max made us another Blood & Sand two weeks ago. Here is his current tweak on the recipe:\n• 2 oz Blended Scotch\n• 1/2 oz Cherry Heering\n• 1/2 oz Sweet Vermouth\n• 1/3 oz Maraschino Cherry Syrup\n• 1 Orange Slice\n• 3 dash House Orange Bitters\nMuddle the orange slice. Add rest of ingredients and ice. Shake and double strain into a rocks glass.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "agave punch", "url": "https://cocktailvirgin.blogspot.com/2009/02/agave-punch.html", "published": "2009-02-06T10:19:00.003-05:00", "updated": "2017-08-31T08:05:51.444-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "lemon juice", "orange juice", "port (ruby)", "simple syrup", "tequila" ], "ingredients": [ "2 oz Sauza Tequila", "1/2 oz Ruby Port", "1/2 oz Orange Juice", "1/4 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and pour into a rocks glass, ice and all. Garnish with an orange wedge. Measurements were estimates since they were all free poured.", "body_text": "2 oz Sauza Tequila\n1/2 oz Ruby Port\n1/2 oz Orange Juice\n1/4 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice and pour into a rocks glass, ice and all. Garnish with an orange wedge. Measurements were estimates since they were all free poured.\nLast night, Andrea and I went over to the Highland Kitchen to meet up with Scott Holliday for his post-work drink. Behind the bar were Joe McGuirk and Beau, and I asked Joe to make me the Agave Punch off of their menu. It would normally be a drink I would not be interested in ordering; however, the presence of the ruby port intrigued me especially in conjunction with the tequila. The port did serve to provide a nice mouth-fullness to the drink that would have otherwise been a thinner tequila sour. Moreover, it also added some depth and complexity to the fruit flavors. The one recipe I found online for this drink had an upped amount of citrus and simple syrup (with a very similar ratio between the three), and about the same amount of tequila and port as the recipe above. I think the pleasant effect of the port would have been lost in that recipe as opposed to the one Joe made me, so the modification was rather appreciated.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "none but the brave", "url": "https://cocktailvirgin.blogspot.com/2009/02/none-but-brave.html", "published": "2009-02-06T10:45:00.004-05:00", "updated": "2017-08-31T08:05:47.551-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "DrinkBoston", "year": null }, "categories": [ "#highland kitchen", "cognac", "lemon juice", "pimento dram", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Hine Cognac", "1/2 oz St. Elizabeth Allspice Dram", "1/4 oz Lemon Juice", "1/4 oz Goslings Dark Rum", "1/4 tsp Sugar" ], "instructions": "Shake with ice and pour ice and all into a rocks glass. Garnish with a long orange twist. The proportions were taken from the CocktailDB recipe with modifications made in terms of liquor brand, glass, and garnish type. Also, the database recommends straining the ice out.", "body_text": "1 1/2 oz Hine Cognac\n1/2 oz St. Elizabeth Allspice Dram\n1/4 oz Lemon Juice\n1/4 oz Goslings Dark Rum\n1/4 tsp Sugar\nShake with ice and pour ice and all into a rocks glass. Garnish with a long orange twist. The proportions were taken from the CocktailDB recipe with modifications made in terms of liquor brand, glass, and garnish type. Also, the database recommends straining the ice out.\nFor my nightcap at Highland Kitchen last night, I chose the None but the Brave for two reasons. The first was that I was in the mood for some tasty dram-goodness after tinkering with a new bitters recipe that includes allspice berries. And the second was that I have been wanting to try this drink ever since Lauren Clark wrote about it in\nDrinkBoston\nlast May (in the same article is a mention of a drink I served at my International Migratory Bird Day party). Lauren surmised that the drink could be named after a 1965 Frank Sinatra movie or a John Dryden poem with the line, \"None but the brave deserves the fair\". The drink itself did not disappoint. The richness of the brandy and rum was pleasantly tempered by the citrus notes of the lemon juice. The allspice flavors were rather evident in the swallow and served to dry out the drink.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "clementine bitters", "url": "https://cocktailvirgin.blogspot.com/2009/02/clementine-bitters.html", "published": "2009-02-10T12:25:00.005-05:00", "updated": "2017-08-31T08:05:40.430-04:00", "author": "frederic", "post_type": "essay", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#drink", "*bitters recipe", "bitters (other)", "gin", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "Since clementines were in season, I decided to develop some bitters based on them. In my one ounce tester trials [1], I noticed that licorice and tea leaves worked rather well as did some nonsurprising ones like gentian, cinnamon, and chamomile. The flavors in the clementine peel were not very conducive to strong bitter flavors, so I had to tone down the levels as compared to my other bitters.\nOne of my first scale ups used Darjeeling Muscatel tea leaves and this turned out to be way too bitter as an alcohol-based extraction. Instead I used a steeped version as the water portion of the bitters, although I could have had the tea leaves in a tea ball and removed them after a day or so.\nYarm's Clementine Bitters\n• 82.4 grams clementine peels (3-4 clementines)\n• 1.2 grams juniper berries (split)\n• 1.2 grams wormwood\n• 5.4 grams chamomile flowers\n• 5.4 grams licorice root\n• 3.7 grams cinnamon stick\n• 3.6 grams gentian root\n• 7.2 grams dried orange peel\n• 3.6 grams cardamom pod\n• Infuse in 12 oz of Bacardi 151 + 6 oz of Darjeeling Muscatel tea (cooled) for 5 days. Filter through a coffee filter.\n• Final volume: 13 oz\n• Added: 4 oz caramelized sugar syrup (take 3 oz sugar by volume, caramelize in a pot it over a medium heat, and add 6 oz of boiling water to dissolve the sugar) to make the final volume 17 oz.\n• Bottle (6 bottles x ~3 oz.)\nThe caramelized sugar part made the bitters a lot like Fee's style which are rather sweet due to their use of sugar and glycerol and are very flavor forward and low on the bitter ingredient levels. The effect was an initial sweet taste, followed by a wave of clementine and other flavors, and then bitterness on the swallow. The batch that got bottled used inferior clementines as compared to the ones I had at the beginning of the season. Three of the better peels weighed the same as four of these not to mention having a sweeter and more flavorful taste. Other changes I might do next time is to use a more herbal tea such as jasmine. And perhaps cut out or reduce the juniper berries which added too sharp of a note at the end. The licorice could have been upped a little although it was definitely detectable and added a great flavor at this concentration.\nI bottled this batch on Sunday and did not have a chance to experiment with them at home before delivering a bottle to John Gertsen at Drink. He asked what I was in the mood for and I told him something with Old Tom Gin.\nJohn asked if an old school Martini would work. I replied with a request for sweet vermouth instead of dry, and John countered by lifting up a bottle of Dolin sweet vermouth to my delight!\nMartini\n• 2 1/4 Hayman's Old Tom Gin\n• 3/4 oz Dolin Sweet Vermouth\n• 2 dash Clementine Bitters\nStir with ice and strain into a cocktail glass. Twist lemon rind over the top of the drink, rim edge of glass, and discard.\nThe clementine notes were rather strong at first and married well with the lemon oil. Later, the more bitter notes started coming out in the drink and interacting with the vermouth. One of the most intriguing ones was how the accents of the wormwood from the bitters mirrored the hints of wormwood in the Dolin vermouth.\nOverall, I am pleased with the results of these bitters although I am not finished with tinkering with this recipe. I am curious to see how these bitters would do in a whiskey drink of some sort with a good starting point being an Rye Old Fashioned perhaps with a dash of Angostura to round out the bitters profile.\n[1] Generally, I do 6 one ounce trials using the same alcohol and flavor component in each and vary the rest with 2-4 other botanicals. Usually it is a bittering agent or two and an aromatic agent or two (some ingredients do fall under both categories). Everything is weighed out; however, my scale is not very accurate around 0.1-0.2 grams so things are approximate. I do tasting notes every day or so using a cocktail straw to pick up a few drops and note which flavors work well and which do not. And note which flavors need to be toned down or boosted in level. From there, I pick the best ones or parts of the best ones (generally from the best 2 +/- 1) and combine it in a recipe with the addition of other botanicals that might fill in the gaps. My scale-up is usually to a 16-24 oz range (although the output volume is often lower due to losses in dried botanicals absorbing liquid and losses in filtration).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYH8CQKEWLXNSjNfEKkTneEYffIFotb4S62itS6znGokuBxedE99Nwn8PMfdkW3BoLEsZHirG5mK-zwH0JfCAG0c_Clocc0aN_k05fp0hsqLg1qZcRngntRIjQZg-IUiJ3z-uTA4xuSLLV/s320/drink236.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYH8CQKEWLXNSjNfEKkTneEYffIFotb4S62itS6znGokuBxedE99Nwn8PMfdkW3BoLEsZHirG5mK-zwH0JfCAG0c_Clocc0aN_k05fp0hsqLg1qZcRngntRIjQZg-IUiJ3z-uTA4xuSLLV/s800/drink236.jpg", "comment_count": 2 }, { "title": "[spicy smoky nuts]", "url": "https://cocktailvirgin.blogspot.com/2009/02/spicy-smoky-nuts.html", "published": "2009-02-10T14:30:00.003-05:00", "updated": "2017-08-31T08:04:46.051-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "batavia arrack", "bitters (mole)", "pastis", "rum", "walnut liqueur" ], "ingredients": [ "1 1/4 oz Batavia Arrack", "1 oz Rhum JM Blanc", "3/4 oz Nux Alpina Walnut Liqueur", "1/4 oz Sambuca", "1 dash Bittermen's Xocolatl Mole Bitters" ], "instructions": "Stir with ice and strained into a rocks glass.", "body_text": "1 1/4 oz Batavia Arrack\n1 oz Rhum JM Blanc\n3/4 oz Nux Alpina Walnut Liqueur\n1/4 oz Sambuca\n1 dash Bittermen's Xocolatl Mole Bitters\nStir with ice and strained into a rocks glass.\nFor Smoky Sunday (it also was Sweatband Sunday -- see the Zombie post) at Drink (the themes they picked during their busy Friday shift), Misty took my \"I'm open to any base spirit\" to suggest Batavia Arrack and she ran with it to make a rather spicy and smoky cocktail. Batavia Arrack is a slightly smoky and flavorful rum from Java that paired rather well with Sambuca, a smoky anisette. In the post-anise wave of the swallow in this drink, the delightful flavor of the walnut from the Nux Alpina became apparent and paired well with the richness of the mole bitters. The drink was very intense but it worked rather well especially for an improvised cocktail with such diverse ingredients. So cheers to Misty for her drunk-fu!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "zombie", "url": "https://cocktailvirgin.blogspot.com/2009/02/zombie.html", "published": "2009-02-10T14:49:00.003-05:00", "updated": "2017-08-31T08:04:41.635-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Donn Beach", "source": "Don the Beachcomber", "year": 1934 }, "categories": [ "#drink", "absinthe", "bitters (Angostura)", "falernum", "grapefruit juice", "grenadine", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Myers's Dark Rum", "1 1/2 oz Ron Pampero Aniversario", "1 oz Lemon Hart Demerara 151 Proof Rum", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Velvet Falernum", "1/4 oz Cinnamon Syrup", "6 drops Kubler Absinthe", "1 tsp Grenadine", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and serve in a stemmed tumbler with cracked ice. Garnish elaborately with mint.", "body_text": "1 1/2 oz Myers's Dark Rum\n1 1/2 oz Ron Pampero Aniversario\n1 oz Lemon Hart Demerara 151 Proof Rum\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Velvet Falernum\n1/4 oz Cinnamon Syrup\n6 drops Kubler Absinthe\n1 tsp Grenadine\n1 dash Angostura Bitters\nShake with ice and serve in a stemmed tumbler with cracked ice. Garnish elaborately with mint.\nFor my last cocktail at Drink, Misty suggested that she was in the mood to make another Zombie especially after two gentlemen were in the bar earlier sporting Hawaiian shirts and had requested them. One part of me was curious to see which recipe she would use (and how it would compare to the one Kit made for Andrea at Eastern Standard a few weeks ago) and one part of me did not want to turn down an offer for a multi-ingredient drink.\nMisty's recipe came from\nBeachbum Berry's Sippin' Safari\nwhich lists the recipe as stemming from the Zombie Punch (1934) as written down by the Don the Beachcomber's waiter Dick Santiago (this New York Times\narticle\nprovides some of the history on this). The drink itself was sweet but balanced with complex notes coming in from the absinthe, falernum, and cinnamon syrup. Very spicy, very sweet, very tiki. Doing the math on the liquor in the drink (which surprisingly does not taste of alcohol at all), made me realize why Donn Beach limited this drink to two per customer... [1] A very different drink than the Zombie I had at a Halloween party my freshman year at college. That Zombie contained rums, pineapple juice, apricot flavored brandy, and quite a kick; however, it was sweetness minus the complex spice flavors of Beach's recipe. Then again, I am not sure how much the average 18-22 year old would have appreciated anise seed overtones in their drink.\n[1] The \"Bringing the Thunder\" sweatbands, even though swag sporting a wine reference, were rather appropriate for both the drink and the theme of \"Sweatband Sunday\".", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdGSSWn2rR5UsqI6csAE3ySjfbuEmgWANLkxMxK1Dj7Z0s0SMUR0ZGygFq0WiE0Ygbhs7D-dHshepmDuFSTEUQfs5SpenZcGczA8UswIfvCz4bNaJ4jst7N3KhQZ9MnCuLDHK0kYdyl6T/s320/drink237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdGSSWn2rR5UsqI6csAE3ySjfbuEmgWANLkxMxK1Dj7Z0s0SMUR0ZGygFq0WiE0Ygbhs7D-dHshepmDuFSTEUQfs5SpenZcGczA8UswIfvCz4bNaJ4jst7N3KhQZ9MnCuLDHK0kYdyl6T/s800/drink237.jpg", "comment_count": 0 }, { "title": "no. 13", "url": "https://cocktailvirgin.blogspot.com/2009/02/no-13.html", "published": "2009-02-12T15:50:00.002-05:00", "updated": "2017-08-31T08:02:54.762-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "lemon juice", "port (tawny)", "scotch", "simple syrup" ], "ingredients": [ "2 oz Famous Grouse Scotch", "1/2 oz Ferreira 10 Year Tawny Port", "1/2 oz Housemade Sour Mix" ], "instructions": "Shake with ice and pour ice and all into a rocks glass. Garnish with a Marasca cherry.", "body_text": "2 oz Famous Grouse Scotch\n1/2 oz Ferreira 10 Year Tawny Port\n1/2 oz Housemade Sour Mix\nShake with ice and pour ice and all into a rocks glass. Garnish with a Marasca cherry.\nLast night, Andrea and I went to Hungry Mother for dinner. While waiting for our appetizer of spicy pimento cheese with toast triangles and celery sticks to arrive, I asked Duane to make me a Number 13 off of their drink menu. I had previously had Nos. 42 and 43 so this drink must show off some of the earlier phases of their drink menu development. Andrea went even more old school with a No. 2. No. 13 had a bit of a Rob Roy feel to it mixed with a hint of a whiskey sour. Moreover, it was quite easy to drink; Andrea who usually finishes before the slow poky me was rather surprised at that. Perhaps it was due to how the port and sour mix masked some of the rough edges of the Scotch all while keeping the drink rather well balanced.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "no. 47", "url": "https://cocktailvirgin.blogspot.com/2009/02/no-47.html", "published": "2009-02-12T16:43:00.004-05:00", "updated": "2017-08-31T08:02:48.993-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Duane", "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "aperol", "applejack", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Laird's Applejack", "1 oz Aperol", "1 oz Buffalo Trace Bourbon" ], "instructions": "Stirred with ice and strained into a rocks glass with a large ice cube.", "body_text": "1 oz Laird's Applejack\n1 oz Aperol\n1 oz Buffalo Trace Bourbon\nStirred with ice and strained into a rocks glass with a large ice cube.\nTowards the end of dinner at Hungry Mother last night, Duane made me a No. 47, a drink that was not on the menu the last time I was there two months ago so probably one of their newer creations. The cocktail was spicy from the Bourbon with the right amount of bitter-sweet fruitiness from the Aperol. The applejack was not very detectable given the other two components and perhaps a heartier liquor like Calvados would have added an intriguing fruit component to pair up with the Aperol. What did pair up nicely with the Aperol was the ruby red grapefruit sorbet we had for dessert. While it was a wonderful serendipitous coupling, retrospectively, it was only slightly surprising since I have seen quite a few recipes containing Aperol and grapefruit juice. Perhaps a grapefruit twist squeezed over the drink might recreate this and accent the same citrus notes in the Aperol.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "rude boy", "url": "https://cocktailvirgin.blogspot.com/2009/02/rude-boy.html", "published": "2009-02-13T14:14:00.003-05:00", "updated": "2017-08-31T08:02:45.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "amaro", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz Wray & Nephew Overproof White Rum", "3/4 oz Lime Juice", "1/2 oz Simple Syrup", "1/4 oz S. Maria al Monte Amaro", "3 drops Orange Blossom Water" ], "instructions": "Shake ingredients with ice and strain into a cocktail glass. Drop the orange blossom water on top and garnish with a lime wedge.", "body_text": "2 oz Wray & Nephew Overproof White Rum\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\n1/4 oz S. Maria al Monte Amaro\n3 drops Orange Blossom Water\nShake ingredients with ice and strain into a cocktail glass. Drop the orange blossom water on top and garnish with a lime wedge.\nYesterday after the Dada performance at the Lily Pad was over, I walked to Rendezvous to say hello to Scott Holliday who was bartending that night. When I asked Scott what he had been tinkering with, he replied that he had been working on getting the balance of a new daiquiri-like drink using S. Maria al Monte amaro just right. I was game for some rum, so I gave the go ahead. Scott let me taste the amaro in a cordial glass. It was very minty and mentholly and similar to Fernet-Branca in some tasting notes although not the same beast. S. Maria al Monte turns out to be from a different part of Italy than Fernet-Branca so hence some of the difference. S. Maria al Monte is from the northern part and uses the local botanicals of the region which tend toward alpine and menthol notes.\nThe drink itself was rather dry and complex. The hints of orange blossoms on the nose led into an intriguing menthol-lime flavor which seemed to work well with the taste of the overproof rum. Scott described the concept behind the naming -- he thought the drink reminded him of the cologne a Rude Boy would wear. He did not specify whether it was a 1960's Jamaican version or the more modern ska take on it; however, given that Wray and Nephew is Jamaican, I am guessing the former.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "rhum old fashioned", "url": "https://cocktailvirgin.blogspot.com/2009/02/rhum-old-fashioned.html", "published": "2009-02-13T15:23:00.002-05:00", "updated": "2017-08-31T08:02:36.451-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (other)", "maple syrup", "rum" ], "ingredients": [ "2 oz Rhum JM VSOP", "1/4 oz Maple Syrup", "1 dash Clementine Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Rhum JM VSOP\n1/4 oz Maple Syrup\n1 dash Clementine Bitters\nStir with ice and strain into a rocks glass.\nFor my nightcap at Rendezvous last night, I asked Scott to make me something in the Old Fashioned vein. He decided to stick with rum and went with the VSOP {!} of Rhum JM. The aging process did decrease some of the standard flavors of a rhum agricole but the liquor gained in richness from its time in oak. That richness worked well with the maple syrup Scott chose as the sweetener in the drink. Overall, it was a funky drink with some grassy and spicy notes predominating on the palate.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "beer cocktails", "url": "https://cocktailvirgin.blogspot.com/2009/02/beer-cocktails.html", "published": "2009-02-15T10:06:00.006-05:00", "updated": "2017-08-31T08:02:29.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*mixology monday", "*original", "beer" ], "ingredients": [ "101 Champagne Cocktails" ], "instructions": "Shake the gin, lemon juice, and simple syrup with ice and strain into a champagne flute. Top off with the Champagne/beer, give a gentle stir, and garnish with a lemon twist. Muddle the cherries with the Cherry Heering, simple syrup, and juice. Add ice, shake, and strain into a champagne flute. Top off with Champagne/beer and give a quick stir. Shake with ice and strain into a highball glass filled with ice cubes. Top off with Champagne/beer and give a quick stir. Stir with ice and strain into a rocks glass filled with crushed ice.", "body_text": "This month's\nMixology Monday\ntheme, \"Hard Drinks for Hard Times\" (MxMo XXXVI), was chosen by Matt Rowley from\nRowley's Whiskey Forge\n. Matt gave the description as, \"If your 401(k) has taken a beating, or if you or a spouse or friend have been laid off, or if you're simply hanging on to your wallet for dear life, you've probably given some thought to how the economy is affecting your basic expenditures—such as those you make for booze. Here's a chance to share how you're drinking during the downturn; whether it's affordable booze, ways you're cutting corners, or things you've figured out how to mix or make on the cheap, we need to hear it... Maybe you're drinking less, switching brands, thinking about distilling your own, or finally using up those dusty, orphaned bottles of bizarre cordials and regrettably \"charming\" housewarming gifts.\"\nUpon hearing the theme without the description last month, I was thinking of various ways to use more affordable options like Old Overholt Rye and gussy them up through using more expensive options like absinthe and liquours rather sparingly in dash format. However, with the full description, the route was clear: guests' leftovers from our parties. Two that came to mind were the part of a 12-pack of Heineken Premium Light beer from our Groundhog's Day Party last year and the half of a handle of Tanqueray from our Johnny Appleseed's Birthday\nPunch\nBowl\nParty. While I like beer and gin, these two brands are not my go to choices and thus have sat there getting dusty. While brainstorming with Andrea, we came up with the concept of making beer (née Champagne) cocktails! Champagne and even sparkling wines and cavas (save for the glorious André option) are rather expensive, and in a down-turned economy, other options for sparkling wine ought to be researched. Also as an interesting note for the dieters out there, Heineken Light has 99 calories per 12 oz serving while the average Champagne has about that many calories in a 4 oz glass. Using Kim Haasarud's\n101 Champagne Cocktails\nand CocktailDB.com as my two sources for this project, I collected a list of drinks I wanted to try making the beer versions. From there, I narrowed the list down to four: two from Haasarud's book, the classic French 75 and the new school Black Cherry Champagne cocktails, and two from the database, the Air Mail and the Sea Captain's Special.\nThe drink we started with was the French 75 which, given the beer selection's origin, got dubbed the Dutch 75. I did not have much hope for this drink since in my mind beer and gin should not mix. I was wrong.\nFrench\nDutch 75\n• 1 oz Gin (the leftover Tanqueray)\n• 1/2 oz Fresh Lemon Juice\n• 1/2 oz Simple Syrup (1:1 sugar:water ratio)\n• Champagne (Heineken Light)\nShake the gin, lemon juice, and simple syrup with ice and strain into a champagne flute. Top off with the Champagne/beer, give a gentle stir, and garnish with a lemon twist.\nSurprisingly, not bad at all... and actually rather good. The hops and carbonation in the beer worked well with the lemon juice to make a crisp drink with the right amount of sweetness. The cocktail had a slight beer nose but the ingredients made for a very pleasant flavor combination. So I was greatly surprised at how well gin and beer mixed together. Not sure if it would work with all beer choices, but with the Heineken Light, this drink was on the money!\nGrade: A/A-\nThe second drink was the Black Cherry Champagne Cocktail. I believe that when we were discussing the concept of beer cocktails, I thought of Miller High Life a/k/a \"The champagne of beers\" or better yet the defunct malt liquor Champale so we could make Champale Cocktails. However, I could not come up with a crafty Dutch name for this drink so I kept it with the original. The book's recipe had this drink as a highball drink but I scaled it down a notch to a champagne flute-sized version.\nBlack Cherry Champagne Cocktail\n• 2 Pitted Black Cherries (Luxardo Marasca cherries)\n• 2/3 oz Cherry Heering\n• 1/3 oz Fresh Lemon Juice\n• 1/3 oz Simple Syrup (1:1 ratio)\n• Champagne (Heineken Light)\nMuddle the cherries with the Cherry Heering, simple syrup, and juice. Add ice, shake, and strain into a champagne flute. Top off with Champagne/beer and give a quick stir.\nI thought this drink recipe looked a little sweet for me and pre-emptively thought of halving the simple syrup, but Andrea convinced me to stick to the recipe. Using Luxardo cherries (preserved in syrup) instead of fresh fruit also did not help with the sweetness level. The drink turned out to be not too bad and the hops did cut the sweetness back a bit (although not enough for my taste buds). Andrea thought drink was \"sort of Lambic-y… over all not bad,\" and that maybe the choice of beers was fortuitous after all as it was very champagne like.\nGrade: B\nThe third drink we tried was the Air Mail. It stood out as a bit different since it used rum instead of gin or whiskey. Its use of lime made me hopeful that it would work with beer given the popularity of the Miller's limey Chelada, Budweiser's Bud Light Lime, and the ubiquitous lime wedges in Coronas. However, not all beers were created equal.\nAir Mail\n• 1 1/2 oz Gold Rum (Mt. Gay Eclipse Rum)\n• 3/4 oz Fresh Lime Juice\n• 1 tsp Honey\n• Champagne (again, Heineken Light)\nShake with ice and strain into a highball glass filled with ice cubes. Top off with Champagne/beer and give a quick stir.\nWow, the lime and beer did not work for me. Dutch beer is not the same as Mexican beer. After the first sip, the drink vaguely reminded Andrea of a (mintless) Mojito; she imagined that with a little muddled mint that it might be pretty good. She also thought that the beer brought out some pleasant earthiness in the rum. About half way through this highball, it got sinked. She declared that the drink needs work but has some promise, whereas I was less optimistic.\nGrade: C\nFinally, the fourth drink we tried was the Sea Captain's Special – a drink I had the most hope for since whiskey and beer seemed\na priori\nlike the perfect marriage. I was not mistaken.\nSea Captain’s Special\n• 1 1/2 oz Rye (Pikesville Rye)\n• 1/2 tsp Sugar (1/2 tsp simple syrup)\n• 2 dashes of Aromatic Bitters (Fee's Whiskey Barrel Aged Bitters)\nStir with ice and strain into a rocks glass filled with crushed ice.\n• Champagne (Heineken Light)\n• 1/4 oz Pastis (Le Pastis d’Autrefois)\nFill with Champagne and give a quick stir. Float the pastis.\nI ended up choosing a less spicy Maryland style rye, Pikesville (similar to Old Overholt), instead of a spicier Pennsylvania style, like Rittenhouse. With this drink, the hops in the beer blended right in with the spice notes in the bitters and pastis. The anise-seed flavor in the pastis was rather compatible with Heineken Light's hop selection. Moreover, the pastis formed a great louche halo over the drink akin to a Half Sinner-Half Saint cocktail. Andrea thought the drink was rather dry and delightful; however, it was not as tasty as the Dutch 75.\nGrade: A-/B+\nIn conclusion, this experiment of swapping out Champagne for the cheaper and currently very available bar reagent in our fridge of light beer was a success. Out of the four, we had two rather good drinks, one pretty decent but would have been too sweet regardless of the bubbly we chose drink, and one that just failed flavor-wise but might have worked with another beer choice drink. My google-fu puts the price of a 12 oz can of Heineken Light bought in a 12-pack at a dollar on sale and up to $1.33 at normal market value. Given that we made all four drinks with about a can and a half of beer, any of of these elegant drinks could be made for under a $1.50 per serving which is not a bad price for what might cost you $8-14 out on the town using the bar's choice of sparkling wine. I am indeed curious to hear if people have different successes and failures using other beer selections. Cheers from Fred and Andrea of CocktailVirgin!\nPOST NOTES:\n1. The round-up of this month's MxMo entries has been posted! Check it out\nhere\n.\n2. Paul Clarke wrote a great\narticle\nin Sfgate on bartenders who craft cocktails around the beer float for the qualities of the beer itself and not as a Champagne substitute, per se.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMJt71tdRxNW10wu274fCLSKOAIc7aZRQODka9ywqnx56EGzT8Nb4sbQbOkrPn-VXPyjxAoF7n2nnSUWiWhALBHRifivQofrfbwfDPBb2pEtxZINl9cd5_sXg_ONbaw9DKdHa4ThrJ8YU/s320/mxmobeer1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJ1433Giw3yC0zF4zICHKitTtZjSjJPxGUFpUI4d-NTb0HfWoxFpXxeVEtsbG4RtcX_xzSolpIyIItJoZu-CgTr3gz1O7wRrlNI6i-EOwJVLK5_rROOaPdq9oAS9z7XKgYRjc-JCHJAti/s320/mxmobeer2x.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmTwgy2PPIs29w_dwDzBuUQypnsKE3WipGs5KmrzKDNq5Tyuc46yj0Mbd2j9V2ZYkJ14b8irjJkOU0lM3TY82ilRXCspdYWICWsj7NabsEa6gf8KELE6EwSwwFbQ55M-1SQkN37MvCKs8/s320/mxmobeer3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuepn2CbS8uvhW2ATPxzn0uMdY3IgkvICczWL0TI22tueUg7U2Cjeb0hhg1hnP-051igvooNCQ2Aagr4Zk-h1ZOexqrMEgLQl69iDi_Wr7m2C0m65Kb_pwLNrHqIB5GV-eg-9VoWxtSPG/s320/mxmobeer4x.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wiJRm9uiBtqgmbralN5RxwyIOT0gPRYcA32UDGtiOH27blM3CE8AMDtFaMAC6T0sXIY9UB9JBQFc6ixwGqi9U6EGekJn7EihbojGDRcPeffvhh7_dYnVGXeapAOuy9Hcg-o0zb9S70is/s320/mxmobeer5x.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 6 }, { "title": "casino imperial", "url": "https://cocktailvirgin.blogspot.com/2009/02/casino-imperial.html", "published": "2009-02-16T10:38:00.004-05:00", "updated": "2017-08-31T07:55:40.405-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "calvados", "champagne", "herbsainte", "sugar" ], "ingredients": [], "instructions": null, "body_text": "Last night, Andrea and I went to the the anti-Valentine's Day industry bash at Eastern Standard which was quite a surreal experience. Their theme was Fourth of July replete with red, white, and blue drinks and a great brass band that slowly made laps through the restaurant space. Luckily we got there early so once it got beyond crowded to just plain packed, we decided it was time to leave and have a night cap at Craigie on Main on the way home. Tommy was in the process of departing to go to the event we had just left, but we did not fear since Mike was at the bar.\nAndrea spotted some espresso beans at the bar and asked Mike what the beans were being used for; she ended up getting the not-on-the-menu-yet coffee flip (muddled espresso-roast beans, coffee syrup, freshly brewed espresso, rye, Benedictine, Allspice Dram, egg, and bitters) [Post note: the drink was later named \"The Awakening\"]. I picked one of the new drinks off the menu, the Casino Imperial -- an \"Apertif with Timeless Grace\" -- perhaps to have a real Champagne cocktail to compare it to the\nbeer ones\nI had made a few days prior.\nCasino Imperial\n• 4 oz Sparkling Wine\n• 1 oz Calvados (Lecompte)\n• 1 Sugar Cube\n• A few dashes Herbsaint\n• Large Lemon Peel\nIn a mixing glass, soak the sugar cube in Herbsaint. Partially fill a Champagne flute with sparkling wine and drop the Herbsaint-soaked sugar cube and large lemon peel into the flute. Float an ounce of Calvados over the top and serve.\nThe drink was a two or perhaps a three phase experience. The Casino Imperial at first was a very dry apple flavor where the Calvados and sparkling wine fooled the senses into thinking the drink was a dry sparkling cider from Normandy. A few sips after that, the apple flavor diminished and a hint of anise-seed and sweetness started to enter the drink from the Herbsainted sugar cube. I guess that there was a third phase which was just an intensification of the sweetness; the sugar cube never fully dissolved by the time I finished the drink, but gradually, it did shrink down to a quarter of the initial size over the duration. Overall, what was listed as an apertif did serve as a great nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04Op1QjCKD0WHsFQ_UJm3_2UjJmg3Dz2rTSNqVw_krh75nviKnirCpYvB2myU2QO7pr8Is3VUZ3mUYeypiJhawFLKnaK4HjrZ_hipwRI8tC_pIyXdR6d1_jIRDO4XDVlv6duCJIYKHLBu/s320/craig_casino.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04Op1QjCKD0WHsFQ_UJm3_2UjJmg3Dz2rTSNqVw_krh75nviKnirCpYvB2myU2QO7pr8Is3VUZ3mUYeypiJhawFLKnaK4HjrZ_hipwRI8tC_pIyXdR6d1_jIRDO4XDVlv6duCJIYKHLBu/s800/craig_casino.jpg", "comment_count": 0 }, { "title": "rye montana", "url": "https://cocktailvirgin.blogspot.com/2009/02/rye-montana.html", "published": "2009-02-23T23:44:00.002-05:00", "updated": "2017-08-31T07:54:53.506-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "port (ruby)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1 oz Warres Ruby Port", "1/2 oz Noilly Prat Dry Vermouth" ], "instructions": "Stir with ice and pour into a rocks glass pre-rubbed with orange and lemon twists.", "body_text": "2 oz Rittenhouse Rye\n1 oz Warres Ruby Port\n1/2 oz Noilly Prat Dry Vermouth\nStir with ice and pour into a rocks glass pre-rubbed with orange and lemon twists.\nLast Thursday, Andrea and I went to Rendezvous to pay Mr. Holliday a visit after getting Tibet food at Rangzen. For my first drink, I asked Scott for a drink with ruby port, and he wanted to make me a rye whiskey variant of the otherwise brandy-based\nMontana\nwhich I have made at home and had at Drink.\nThe large orange and lemon rind pieces that Scott twisted and coated the inside of the rocks glass certainly paid off in the nose of this drink which was indeed rich in citrus oil notes. These notes paired up with the bitter orange peel hints in the Noilly Prat vermouth rather well. Overall, the drink was a more full-bodied but less spicy Manhattan. Well, the Rittenhouse rye was definitely spicy in a fiery sort of way, but the drink was less spicy in a botanical way due to the absence of bitters and lower vermouth ratio than I use in my Manhattans. The rye definitely took the Montana in an unique direction from both the Manhattan and the all grape-based and more mellow original Montana.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[love machine]", "url": "https://cocktailvirgin.blogspot.com/2009/02/love-machine.html", "published": "2009-02-24T11:55:00.004-05:00", "updated": "2017-08-31T07:54:45.285-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "#drink", "apricot liqueur", "brandy", "cynar" ], "ingredients": [ "2 1/4 oz Chateau du Busca 15 Year Armagnac", "1/2 oz Rothman & Winter Orchard Apricot", "1/4 oz Cynar" ], "instructions": "Stir w/ice and strain into a small cocktail glass.", "body_text": "2 1/4 oz Chateau du Busca 15 Year Armagnac\n1/2 oz Rothman & Winter Orchard Apricot\n1/4 oz Cynar\nStir w/ice and strain into a small cocktail glass.\nThis past Sunday (2/22) marked our return to Drink for Sweatband Sunday! Or should I say \"Sweat-Tea\" Sunday? For my first drink, I named tequila as my chosen base spirit. Misty nodded sagely, and brought out a simple syrup made with Wu-Wei tea (technically a tisane, but Sweat-Tisane Sunday doesn't really roll off the tongue). Wu-Wei tea is a blend of hibiscus, cloves, lavender, orange peel, sweetleaf and lemon balm. Accordingly, the simple syrup and the drink itself were tinted a lovely rose-red color. To this she'd added maraschino liqueur and lemon juice. The result was light and floral and so deliciously drinkable that I finished it before Fred had finished even half of his first drink.\nShortly before I finished my drink, John G. spotted us and Fred brought out a bottle of his new \"Smoking Ban Bitters.\" Upon opening the bottle, John stated that it smelled like MEN. I decided that this portion of the night would be all about MEN. I ordered the steak tartar, and told John that I wanted a scotch-based cocktail. When asked whether I wanted light or intense, I chose *intense*. John returned with a thin-walled, beautifully etched old fashioned glass filled with a big chunk of hand-carved ice (I teased him that the delicate glass marred the manly effect of my food and beverage choices). Into this he poured a scotch old fashioned bittered with Liquid MEN (wait, that doesn't really sound right now, does it?). The scotch he chose was the funky White Horse, a Lagavulin-heavy blend. I was surprised at how light it tasted to me.\nMisty had been in control of the bar's iPod for the evening, and she had chosen a Motown-heavy playlist. Jackson 5 was playing as I sipped the last of my scotch old fashioned, and we'd moved from the 60's on into the 70's. I don't remember ordering a third cocktail, but Misty had decided to bring out the Armagnac and the Cynar when I lamented that my desire for intensity remained unsated. The nose of the drink was raisin, the taste very ripe fruit, with the Cynar coming through on the finish. The Orchard Apricot added just the right amount of tangy sweetness. This nicely satisfied my desire for intensity. Aw yeah.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[smoky tea bourbon cocktail]", "url": "https://cocktailvirgin.blogspot.com/2009/02/smoky-tea-bourbon-cocktail.html", "published": "2009-02-24T19:13:00.005-05:00", "updated": "2017-08-31T07:53:47.543-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (orange)", "pimento dram", "simple syrup (other)", "tea", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Old Fitzgerald Bourbon", "1/2 oz Lapsang Souchong Tea Simple Syrup (1 part sugar:2 part tea)", "1/2 oz Allspice (Pimento) Dram", "2 dash Orange #9 Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top, rim the edge, and discard the peel.", "body_text": "2 oz Old Fitzgerald Bourbon\n1/2 oz Lapsang Souchong Tea Simple Syrup (1 part sugar:2 part tea)\n1/2 oz Allspice (Pimento) Dram\n2 dash Orange #9 Bitters\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top, rim the edge, and discard the peel.\nOn Sunday night, Andrea and I went over to Drink. When Misty asked what I was in the mood to have, I mentioned that I could go for some rye or Bourbon. Misty keyed in on the Bourbon and then mentioned that night's theme. Whereas two weeks ago the bartenders were on a smoky theme, this night they were in a tea theme. Misty said that they had prepared a Lapsang Souchong tea simple syrup as well as one with Wu Wei. Andrea went with the Wu Wei (see her\nwrite up\n) for her drink, while I went with the Lapsang Souchang which thus continued the smoky theme for me from before.\nThe cocktail was rather well balanced, especially for a recipe Misty came up with on the spot. The smokiness of the tea really combined well with the spices of the Pimento Dram to make for an intriguing and decently complex drink. Moreover, the Bourbon held up to these flavors and provided a solid backbone. Also of note, John Gertsen added his touch to the drink by picking the glassware and handing Misty a precious antique Old Crow Bourbon cocktail glass which was a promotional piece given out during the 1950's.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXb5xHd19gwhMHJfne85KXFqrN6u1h3cyv8sDAGUuDpbiTwoQoUvBjO3fejsGIaU7sCtZ4ecShYkkwauR1C4VvzvHk_cTrGZ73r8fSdiASsjBH54-I5M-jFngjNBv24i5_zlrKgIFjMzpn/s320/drink249.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXb5xHd19gwhMHJfne85KXFqrN6u1h3cyv8sDAGUuDpbiTwoQoUvBjO3fejsGIaU7sCtZ4ecShYkkwauR1C4VvzvHk_cTrGZ73r8fSdiASsjBH54-I5M-jFngjNBv24i5_zlrKgIFjMzpn/s800/drink249.jpg", "comment_count": 0 }, { "title": "[smoked apple]", "url": "https://cocktailvirgin.blogspot.com/2009/02/2-oz-lairds-7-year-apple-brandy-12-oz.html", "published": "2009-02-24T19:52:00.005-05:00", "updated": "2017-08-31T07:53:08.272-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Misty and Sam", "source": "Drink", "year": null }, "categories": [ "#drink", "benedictine", "bitters (other)", "calvados", "scotch", "simple syrup" ], "ingredients": [ "1/2 oz Benedictine", "1/2 oz Muscavado Simple Syrup", "3 dashes Smoking Ban Bitters" ], "instructions": "Stir the ingredient in (a) with ice. Pour the Scotch from (b) into a modified coupe, light on fire, and squeeze an orange peel over the flame. Drop the peel in, and pour the strained contents of (a) to extinguish the fire.", "body_text": "(a) 2 oz Laird's 7 Year Apple Brandy\n1/2 oz Benedictine\n1/2 oz Muscavado Simple Syrup\n3 dashes Smoking Ban Bitters\n(b) ~3/4 oz Laphroaig Cask Strength Scotch\nOrange Peel\nStir the ingredient in (a) with ice. Pour the Scotch from (b) into a modified coupe, light on fire, and squeeze an orange peel over the flame. Drop the peel in, and pour the strained contents of (a) to extinguish the fire.\nFor my second cocktail at Drink, I suggested apple brandy as a base spirit to Misty. At which point, Misty and Sam started conspiring and came up with this drink. The two elements were earthy undertones from the muscavado sugar and apple brandy and smoky notes from the Scotch. The drink ended up being a tad bit too Scotch forward and these flavors took center stage to the rest of the ingredients. However, it was still a pleasure to drink this one and a great continuation of the smoky Sunday theme.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOv0t6i5JSaAOw9Fepj5wrsAnYqhhrbbG1_iwYzRW4lgy6nWlo09iY6-JTSgeI1FnqlJjc_vdnWmKgwv0BBUoVgFF3Am8d8Mc-BRoFpxKbf-SCJb3G745AYpE1Al03TSPe99fFaX7Td31/s320/drink250.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOv0t6i5JSaAOw9Fepj5wrsAnYqhhrbbG1_iwYzRW4lgy6nWlo09iY6-JTSgeI1FnqlJjc_vdnWmKgwv0BBUoVgFF3Am8d8Mc-BRoFpxKbf-SCJb3G745AYpE1Al03TSPe99fFaX7Td31/s800/drink250.jpg", "comment_count": 3 }, { "title": "hoskins replica", "url": "https://cocktailvirgin.blogspot.com/2009/02/hoskins-replica.html", "published": "2009-02-27T22:53:00.004-05:00", "updated": "2017-08-31T07:52:32.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chuck Taggart", "source": null, "year": null }, "categories": [ "#eastern standard", "creole shrub", "cynar", "gin", "maraschino", "mirto" ], "ingredients": [ "2 oz Beefeater Gin", "1/2 oz Cynar", "1/2 oz Mirto", "1/4 oz Maraschino Liquour", "1/4 oz Clement Creole Shrub" ], "instructions": "Stir with ice and strain into a chilled coupe. Flame a lemon peel and drop in the drink. The volumes for the Mirto and Creole Shrub might be reversed.", "body_text": "2 oz Beefeater Gin\n1/2 oz Cynar\n1/2 oz Mirto\n1/4 oz Maraschino Liquour\n1/4 oz Clement Creole Shrub\nStir with ice and strain into a chilled coupe. Flame a lemon peel and drop in the drink. The volumes for the Mirto and Creole Shrub might be reversed.\nAfter my job fair on Thursday, I decided to treat myself to a trip to Eastern Standard to unwind with a cocktail. While looking over the menu, bartendresse Nicole Lebedevitch told me that she and the other bartenders had worked out a possible\nHoskins\nreplica, a drink created by\nChuck Taggart\nthat can no longer be made at Eastern Standard after their Amer Picon ran out and since neither that nor Torani Amer can be imported into Massachusetts. The drink itself was full of orangy and fruity bitter goodness. While it was not the same as a Hoskins (or my memory of the last one I had quite a while ago), it was a decent substitute and a delight to drink. Maybe other Hoskins fans can go to the bar to request it and report back with their opinions.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "crown of thorns", "url": "https://cocktailvirgin.blogspot.com/2009/03/crown-of-thorns.html", "published": "2009-03-01T13:19:00.002-05:00", "updated": "2017-08-31T07:52:25.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (aromatic)", "cynar", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "Rye\nCynar\nLemon Juice\n(Simple Syrup?)\nSmoking Ban Bitters\nShake with ice and strain into a cocktail glass.\nLast Thursday, I had a hankering for Rendezvous' Bolito Miso, a hearty vegetable stew on top of a mound of polenta, so Andrea and I made the trip over there. For my before dinner drink, Scott Holliday wanted me to try out one of his creations in the works (hence no proportions in the recipe above). He had named the drink the Crown of Thorns in part for the holiday approaching and for its use of the artichoke liqueur Cynar.\nThe bitters provided hints of vanilla on the nose, as well as allspice and clove flavors which worked rather well with and intensified parts of the Cynar. The drink had a nice sharpness to it from the rye and lemon juice so the thorns of the drink were not just in the artichoke spines. Overall, the drink made for a good aperitif that also worked well with the food once it arrived.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "el scotch presidente", "url": "https://cocktailvirgin.blogspot.com/2009/03/el-scotch-presidente.html", "published": "2009-03-01T13:33:00.002-05:00", "updated": "2017-08-31T07:51:16.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (aromatic)", "curacao", "grenadine", "scotch", "vermouth (dry)" ], "ingredients": [ "1 dash Smoking Ban Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Measurements in parenthesis are based on a possible recipe for this drink (not based on visually observed or inquired data, but based on taste and splitting the difference between the 6:1:1 and 2:1:1 recipes I found).", "body_text": "(1 1/2 oz) Famous Grouse Scotch\n(1/2 oz) Dolin Dry Vermouth\n(1/2 oz) Mathilde XO Orange Liqueur\n(1 bar spoon) Grenadine\n1 dash Smoking Ban Bitters\nStir with ice and strain into a cocktail glass. Measurements in parenthesis are based on a possible recipe for this drink (not based on visually observed or inquired data, but based on taste and splitting the difference between the 6:1:1 and 2:1:1 recipes I found).\nFor my after dinner drink at Rendezvous, I asked Scott to make me a Scotch cocktail. Mr. Holiday decided to make an intriguing Scotch variation of the otherwise rum-based El Presidente using the rather floral Dolin dry vermouth and an exquisite orange liqueur made from aged Cognac. The end result was a splendid combination of melony and smoky flavors. The latter was due to the Scotch and perhaps the bitters, while the former was from the interplay of the grenadine and orange liqueur. Scott thought that the floral notes in the Dolin could have also intensified the melon tastes I was experiencing.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "nonantum cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/03/nonantum-cocktail.html", "published": "2009-03-01T14:18:00.003-05:00", "updated": "2017-08-31T07:51:11.442-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent", "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Evan Harrison", "source": "the Independent", "year": null }, "categories": [ "#independent", "#other", "bitters (Angostura)", "bitters (orange)", "punt e mes", "strega", "whiskey (Rye)" ], "ingredients": [ "2 parts Old Overholt Rye", "1 part Punt e Mes", "1 part Strega", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a chilled cocktail glass. Garnish with a Marasca cherry.", "body_text": "2 parts Old Overholt Rye\n1 part Punt e Mes\n1 part Strega\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters\nStir with ice and strain into a chilled cocktail glass. Garnish with a Marasca cherry.\nYesterday, the\nGrand\nin Somerville (home of the\nBoston Shaker\n's shop) was holding its monthly Sip & Shop sale event. The guest bartender was Evan Harrison of the Independent who was making one of his newer creations, the Nonantum cocktail (please read the DrinkBoston\npost\nabout Evan and his cocktail). The drink is a modification of a\nGreen Point\nusing a little less rye and swapping Strega liqueur for the yellow Chartreuse. Cheers to Evan for being the first to make a cocktail I have tasted with Strega, a liqueur I have only seen while browsing the shelves of certain liquor stores. Although historically others must use it since there are 23 recipes on CocktailDB.com in case any of you purchase a bottle and wonder what else to do with it besides making tasty Nonantums with it (although please have Evan and the others at the Indo make them for you if you are in the area!).\nThe drink was indeed reminiscent of the Green Point, although with the more sweet Strega and lower rye proportion, the cocktail was a bit more syrupy smooth in comparison. While the Strega is more intense of a bitter flavor than yellow Chartreuse, the overall profile was less sharp which might be due to the fact that I am used to Green Points with spicy Rittenhouse 100 and not the Nonantum's softer Old Overholt. Regardless of the differences between the two, the Nonantum was just as addicting of a taste as I find Green Points to be.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl7dbuAdDGnE2v-m8Tu2gcfA7hbDwbcH-j2sL5rhqXWqj-WbGRd0tRcAAjuQi_T0siWNyC43E5czINs6JaelwOL6osokR6pjWCQNXXLGy5GBg7EWRQ87HMGm1N0zysfj6erCfssmU_eEJ/s320/nonantum.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl7dbuAdDGnE2v-m8Tu2gcfA7hbDwbcH-j2sL5rhqXWqj-WbGRd0tRcAAjuQi_T0siWNyC43E5czINs6JaelwOL6osokR6pjWCQNXXLGy5GBg7EWRQ87HMGm1N0zysfj6erCfssmU_eEJ/s800/nonantum.jpg", "comment_count": 3 }, { "title": "[laird's lillet love]", "url": "https://cocktailvirgin.blogspot.com/2009/03/lairds-lillet-love.html", "published": "2009-03-04T10:45:00.005-05:00", "updated": "2017-08-31T07:50:29.383-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (aromatic)", "calvados", "lillet", "scotch", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Lillet Blanc", "1 oz Laird's Apple Brandy", "1/2 oz Famous Grouse Scotch", "1/2 oz Sorgum Syrup", "1 dash Smoking Ban Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "1 1/2 oz Lillet Blanc\n1 oz Laird's Apple Brandy\n1/2 oz Famous Grouse Scotch\n1/2 oz Sorgum Syrup\n1 dash Smoking Ban Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nFor my first drink on Sunday at Drink, I asked Misty for either a Lillet Blanc or a Dubonnet Rouge drink since I wanted to give the other aromatized wines (i.e.: non-sweet or dry vermouth) some love. Misty chose Lillet, although we returned later to the theme at the end to do a Dubonnet drink.\nThe first mouthful of this cocktail yielded a bit of sweetness, but after that the sensation subsided. What remained was a smoky honey fruity bitter flavor which flexed one aspect over the other depending on what part of the swallow it was. If only they taught people to appreciate the layout of the tongue with cocktails instead of swabs dipped in chemical solutions to map the sweet, salty, bitter, and sour receptors... Andrea thought the drink tasted like dried apricots which was probably due to the Lillet Blanc interacting with the apple brandy. I picked up a dried fruit taste as well but it was more raisiny to my mouth. Andrea also commented that the drink had a muddled finish that was hard to identify. I assume that was due to the Scotch and the complexity of the tobacco bitters. Overall, I must say that this drink intrigued me through out especially with the multitude of notes that were singing to senses.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[rumaro]", "url": "https://cocktailvirgin.blogspot.com/2009/03/rumaro.html", "published": "2009-03-04T15:20:00.004-05:00", "updated": "2017-08-31T07:50:18.405-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "averna", "rum", "rum (white)", "walnut liqueur" ], "ingredients": [ "3/4 oz Averna", "1/2 oz Nux Alpina", "1 1/2 oz Rhum JM Blanc", "1/4 oz Old Monk Rum" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "3/4 oz Averna\n1/2 oz Nux Alpina\n1 1/2 oz Rhum JM Blanc\n1/4 oz Old Monk Rum\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nFor my second cocktail at Drink, I diverged momentarily from aromatized wine and requested that Misty make me a drink with some sort of amaro. She ended up choosing two: Averna, a full-bodied Italian Alpine herbal and floral liqueur, and Nux Alpina, a rich liqueur flavored with walnut from a nearby region in Italy. While Misty knew that she wanted to pair it with the white rhum agricole, she hesitated on the fourth ingredient for a while. She ended up picking Old Monk, a dark rum spiked with vanilla, which added a nice contrast to the Rhum JM Blanc. The drink itself was full of rich and funky flavors with a grassy-nutty one predominating. The richness of the drink's darker components gave a delightful smoothness that was punctuated with a sharp and bitter finish.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[dubonnet tequila]", "url": "https://cocktailvirgin.blogspot.com/2009/03/dubonnet-tequila.html", "published": "2009-03-04T19:09:00.003-05:00", "updated": "2017-08-31T07:50:09.375-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (mole)", "drambuie", "dubonnet", "tequila" ], "ingredients": [ "2 oz El Tesoro Tequila", "3/4 oz Dubonnet Rouge", "1/4 oz Drambuie", "1 drop Xocolatl Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist orange rind over the top and discard peel.", "body_text": "2 oz El Tesoro Tequila\n3/4 oz Dubonnet Rouge\n1/4 oz Drambuie\n1 drop Xocolatl Mole Bitters\nStir with ice and strain into a rocks glass. Twist orange rind over the top and discard peel.\nFor my last cocktail at Drink on Sunday, I asked Misty for a Dubonnet and gin drink. When Misty re-tasted the Dubonnet, she asked if she could go with tequila instead. Since her tequila-fu is rather strong (as evidenced by Andrea's tequila drink requests in the past), I told her that I trusted her. What surprised me more than her base spirit choice was when she pulled out a bottle of Drambuie, a honey-laden Scotch liqueur that I have never had in a cocktail or on its own. When she saw my surprise, Misty commented that Charlotte Voisey, bartender and brand ambassador for Hendricks and other products, had taught her how Drambuie and tequila mix rather well together.\nFirst, the tequila and the Dubonnet made for a nice flavor combination with the Dubonnet riding on the first part of the sip before the tequila flavors kicked in. Next, the wonders of the Drambuie and tequila pairing became apparent with the honey matching up well with the tequila and with the smokiness of the Scotch meshing with the tequila. Andrea, who is a lot better versed in tequila than I, thought that the mix gave it the complex combination of flavors she has tasted in good tequilas.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "cold turkey", "url": "https://cocktailvirgin.blogspot.com/2009/03/cold-turkey.html", "published": "2009-03-05T10:21:00.002-05:00", "updated": "2017-08-31T07:48:59.437-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "beehive" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "the Beehive", "year": null }, "categories": [ "#beehive", "apple cider", "calvados", "simple syrup (cinnamon)", "whiskey" ], "ingredients": [ "1 1/2 oz Wild Turkey American Honey Liqueur", "1/2 oz Calvados", "1 dash Monin Cinnamon Syrup", "2 oz Sidre Doux Sparkling Cider" ], "instructions": "Shake all but the cider with ice and strain into a cocktail glass. Top off with cider.", "body_text": "1 1/2 oz Wild Turkey American Honey Liqueur\n1/2 oz Calvados\n1 dash Monin Cinnamon Syrup\n2 oz Sidre Doux Sparkling Cider\nShake all but the cider with ice and strain into a cocktail glass. Top off with cider.\nOn Tuesday, I went down to the Beehive to wait for Andrea to be done with her hair appointment. I sat down at the bar with my friend Bukowski (\nPortions from a Wine Stained Notebook\n) and picked out the Cold Turkey off of their cocktail list for Russ the bartender to make for me. I was a little surprised when I saw him top off the drink with sparkling cider when the menu stated that it contained Champagne; however, the cider probably worked a lot better with the Calvados and cinnamon flavors than Champagne might have. The cider did impart a nice crispness to the drink similar to a sparkling wine's effect so it was indeed a good substitution. In the end, it was a decent autumnal-themed cocktail albeit a little on the sweet side of things but not overly so.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "vieux carre", "url": "https://cocktailvirgin.blogspot.com/2009/03/vieux-carre.html", "published": "2009-03-05T10:55:00.005-05:00", "updated": "2017-08-31T07:48:55.570-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "beehive" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "#beehive", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "brandy", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Brandy", "1 oz Martini & Rossi Sweet Vermouth", "1 barspoon Benedictine", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir on ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Old Overholt Rye\n1 oz Brandy\n1 oz Martini & Rossi Sweet Vermouth\n1 barspoon Benedictine\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir on ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor my second drink, I went off of their menu (seven cocktails and seven Champagne cocktails) and asked Russ what he could do rye. From the plethora of rye cocktails in his drink vocabulary, I later asked where he had bartended before. It all made sense once he replied that he was a B-Side alum. For the drink, I was thinking of something New Orleans-like akin to a\nCocktail a la Louisiane\n, so when he mentioned the Vieux Carre, that seemed close enough to my original idea. For this recipe, he stopped his free pouring and picked up a shot glass as a make-shift jigger (I am still surprised at how some places not only do not use but do not have proper jiggers) to get the equal proportions just right. His extra care did pay off from the lemon oils in the nose to the bitters in the swallow. I would have drank this one quicker, but Andrea was going to be a bit later from her hair appointment than expected so I settled into my book and savored this one with an extended leisure.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "crusade", "url": "https://cocktailvirgin.blogspot.com/2009/03/crusade.html", "published": "2009-03-05T11:30:00.003-05:00", "updated": "2017-08-31T07:48:51.101-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "beehive" ], "serving_style": null, "glassware": "flute", "technique": null, "attribution": null, "categories": [ "#beehive", "brandy", "champagne", "curacao" ], "ingredients": [ "1 1/2 oz Pousse-Rapiere Orange Armagnac Liqueur" ], "instructions": "Add liqueur to a Champagne flute and top off with sparkling wine.", "body_text": "1 1/2 oz Pousse-Rapiere Orange Armagnac Liqueur\nMumm Napa Champagne\nAdd liqueur to a Champagne flute and top off with sparkling wine.\nEventually Andrea arrived from her hair appointment and we ordered a flatbread pizza and a pair of drinks off of the Beehive's Champagne cocktail list. Last time I ordered the yellow Chartreuse and St. Germain-laden\nYellow Jacket\n, and this time I went with the Crusade. I was surprised when Russ only poured from one bottle before topping the drink off with sparkling wine since the menu read that it was \"Armagnac & Orange Liqueur\". He then showed us the bottle that the two were combined in one. My later research tells me that the drink originates from Gascony in France and is often called a Pousse-Rapiere (rapier-sword thrust). Often the drink is made with equal parts of Armagnac and orange liqueur, and at least one Armagnac house has combined the two in one, a liqueur d'orange a l'Armagnac, which suggests how popular this cocktail is in France. The end result was a pretty intense orange flavor unlike most other orange liqueurs (perhaps Grand Marnier as an exception) with a sweetness wave on top of the sparkling wine's crispness. Normally this drink would be had as an apertif, but it worked rather well with the food.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "toddy week", "url": "https://cocktailvirgin.blogspot.com/2009/03/toddy-week.html", "published": "2009-03-06T18:11:00.006-05:00", "updated": "2017-08-31T07:48:44.986-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink", "rendezvous" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": null, "categories": [ "#drink", "#rendezvous", "*hot", "bitters (orange)", "bitters (other)", "chartreuse (yellow)", "cognac", "honey", "maple syrup", "scotch", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "Last week was hopefully the last extended period of cold-cold weather this winter. I guess it is fitting that I decided to drink hot toddies whenever we went out. At its most basic, a hot toddy is composed of 1-2 oz. of the liquor of choice, 1 tsp. - 1 Tbsp. of sweetener, 4 oz. hot water, and some sort of spice-infused citrus as garnish.\nMy first toddy of the week was a smoky-peaty scotch hot toddy, served at Rendezvous (2/26/09). Scott shocked us by grabbing the Caol Ila 12 year (instead of Famous Grouse) off the shelf to pair with a dash of Fee's orange bitters and a generous dollop of honey. I'd never tasted it except vicariously through reading about it in one of my favorite science fiction books - Diamond Mask by Julian May. The protagonist's family comes from Islay, and in the book they tour one of the distilleries.\nSince it had warmed me up so nicely, I asked for another toddy variant. Scott came back with a version of the classic bourbon-based hot toddy. He sweetened this one with maple syrup, and added Fred's new Smoking Ban Bitters. This drink was an excellent showcase for the bitters, starting off very vanilla-y (from the bourbon and the generous amount of vanilla in the bitters reinforcing each other) and tobacco-y (maybe from the bourbon's charred oak combining with the tobacco leaf in the bitters), and finishing with a complex tartness. Both toddies were garnished with twisted-together orange and lemon peels studded with cloves.\nOn Sunday (3/1/09), a snowstorm was brewing, so we headed over to Drink to keep Sam, Misty, and John company. The bar was surprisingly crowded and a boisterous party was keeping Sam busy at the ice bar. Misty made me a hot toddy with 1 oz. of cognac, 1/2 oz. of yellow chartreuse, and 1/2 oz. of cinnamon simple syrup. The tingle of the cinnamon played off the syrupy-sweet chartreuse, and the cognac didn't get in the way like bourbon might have.\nToday's weather in the Boston area is in the 50's, making us all feel that spring is imminent. Most of us who've lived here a while know better, so I'm hopeful that I might get one last opportunity to have a hot beverage before the daffodils pop up.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "hoop la", "url": "https://cocktailvirgin.blogspot.com/2009/03/hoop-la.html", "published": "2009-03-08T13:42:00.005-04:00", "updated": "2017-08-31T07:48:26.597-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cognac", "cointreau", "lemon juice", "lillet" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XXXVII) is \"First Time\" as chosen by the wonderful ladies of\nLUPEC Boston\n. The concept was not to re-create your own possibly awkward stumblings into the world of cocktails but to initiate someone else properly with style and grace. LUPEC's Pink Lady writes, \"What drink do you suggest for the delicate palate of the cocktail neophyte? Something boozy and balanced, sure - but one wrong suggestion could relegate the newbie to a beer-drinker's life. To which go-to cocktails do you turn to when faced with the challenge?\"\nLooking back at the beginning entries of my journal of all the drinks I have made at home, one of the ones that stood out was the Hoop La, the first drink we made with our then newly purchased bottle of brandy. The Hoop La is very similar to the other drink I thought of as a starting point, the Side Car -- one of the first brandy drinks I had out at a bar, except the Hoop La has an extra ingredient of Lillet Blanc in the mix to make it more sublime. Lillet with its rich bouquet of citrus peel and other fruit notes aids in softening the drink while also adding a depth of flavor relative to its cousin the Side Car.\nHoop La\n• 3/4 oz Brandy\n• 3/4 oz Cointreau\n• 3/4 oz Lillet Blanc\n• 3/4 oz Fresh Lemon Juice\nShake with ice and strain into a cocktail glass.\nI am not sure of the history of the cocktail other than it first appeared in print in the 1930\nSavoy Cocktail Book\n, but the combination must have been a very popular one for there are three other drinks I have found with the same ingredients and proportions: the Frank Sullivan, the Hey Hey, and the Odd McIntyre cocktails. I remember how I was fooled into making what I thought was a new to me cocktail recipe, a Frank Sullivan, and then discovering that it was the same cocktail as the Hoop La I had a few months prior.\nThere are several reasons why the Hoop La stands out as a good gateway cocktail. First, the base spirit is brandy. Brandy, unlike vodka, has a flavor; however, it is not as initially objectionable to a novice drinker as gin, tequila, or whiskey, so it is a good way to teach someone that boozes themselves can taste good and are not something that they should try to mask with various mixers. Second, the drink falls into the pleasing class of \"sours\" but is well balanced enough to be not puckery from the lemon juice and not overly sweet from the sugar source, here mainly the Cointreau, in this recipe. Third, the Lillet Blanc is an aromatized wine and this can teach drinkers that similar products, namely vermouths, can make drinks taste better and not worse (although perhaps not in the vodka\nmartinis\ncocktails they might have encountered in the past).\nAnd lastly, the recipe is easy to learn (equal parts) and can easily be switched around to broaden one's drinking experience. For example, the Lillet can be swapped for rum or Calvados to make it a Between the Sheets or\nDeauville Cocktail\n, respectively. Or the recipe can serve as a gateway to gin by swapping the brandy for gin and adding two drops of pastis to make a Corpse Reviver No. 2 (which turns out to be the cocktail\nPaul Clarke\nchose for this MxMo). And to avoid the complications of the sometimes challenging anise flavors in the pastis, another gin possibility is to switch out both the brandy and Cointreau for gin and light crème de cacao (although double the gin proportion) to make the rather pleasing Twentieth Century Cocktail.\nAnd to tie in the concept of making a drink for a cocktail virgin and Jess' original name of the blog (before she invited the rest of us on board), I went back in to her early entries and saw another drink that I thought of but passed on in favor of the Hoop La,\nElephants Sometimes Forget\n, a very delicious sour cherry cocktail that can serve as a tasty introduction to gin, vermouth, and bitters. While not her first cocktail, it was one of the first few that she made for herself, and one I would enthusiastically encourage others to try:\nElephants Sometimes Forget\n• 1 oz Gin\n• 3/4 oz Cherry Heering\n• 3/4 oz Fresh Lemon Juice\n• 1/4 oz Dry Vermouth\n• 1 dash Orange Bitters\nShake with ice and strain into a cocktail glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8FZ7WAk2rSk7-7x7KyHhhRMJ3cBzTu8XFX5yTjgqTCqoporzd_4DDcodxqNC5_kjPa1cgh-MeYYlzGkYWWF8ascgsGnrXowdhVCNgzgljPGbfstaqbOtt7eVA7N5v5DEvsqgr1LvN8GW/s320/hoopla257.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "shiver", "url": "https://cocktailvirgin.blogspot.com/2009/03/shiver.html", "published": "2009-03-09T18:31:00.003-04:00", "updated": "2017-08-31T07:46:21.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "chez henri" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Chez Henri", "year": null }, "categories": [ "#chez henri", "campari", "grapefruit juice" ], "ingredients": [ "1 1/2 oz Campari", "1 1/2 oz Grapefruit Juice", "1/2 oz Eau de Vie of Douglas Fir" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange slice.", "body_text": "1 1/2 oz Campari\n1 1/2 oz Grapefruit Juice\n1/2 oz Eau de Vie of Douglas Fir\nShake with ice and strain into a cocktail glass. Garnish with an orange slice.\nOn Sunday, Andrea and I went to Chez Henri to try their Cuban sandwich (veggie Cuban for me) and have a drink or two. We sat at the bar where B-Side alum Rob not-Kraemer was presiding. I picked my first drink, a Chez Henri original -- the Shiver, off of their cocktail list. I have noted before how well Campari and grapefruit work with each other and in the Shiver, it was no exception. The Eau de Vie of Douglas Fir added some rather gin-like accents to the drink and this added to the bite of the grapefruit juice and the complexity of the Campari. The Shiver not only served as a rather good apertif but held up to the food once the sandwiches arrived.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "jasmine", "url": "https://cocktailvirgin.blogspot.com/2009/03/jasmine.html", "published": "2009-03-09T18:53:00.005-04:00", "updated": "2017-08-31T07:46:17.523-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "chez henri" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Paul Harrington", "source": null, "year": 1990 }, "categories": [ "#chez henri", "campari", "cointreau", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Gin", "3/4 oz Cointreau", "1/2 oz Lemon Juice", "1/4 oz Campari" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange wedge. This was the recipe Rob used with two other recipes provided below.", "body_text": "1 1/2 oz Gin\n3/4 oz Cointreau\n1/2 oz Lemon Juice\n1/4 oz Campari\nShake with ice and strain into a cocktail glass. Garnish with an orange wedge. This was the recipe Rob used with two other recipes provided below.\nFor my second drink at Chez Henri last night, I asked Rob not-Kraemer to go off the menu with a gin drink. After he rambled off a few, I went with one I had not had before, the Jasmine, which sounded very similar to the Pegu Club he initially wanted to make for me. Indeed, it also tasted very similar to the Pegu. The lemon and Campari in the Jasmine functioned very similarly to the lime and Angostura bitters in the Pegu Club -- they worked with the gin and Cointreau to generate a very similar phantom grapefruit juice flavor. In a way, it was a continuation of the Shiver with the grapefruit, Campari, and piny flavors. The version Rob made for me was a variation of both the original that Paul Harrington created in the 1990's and the one\nRobert Hess\nrecommends:\nHarrington's Jasmine\n1 1/2 oz Gin, 1/4 ounce Cointreau, 3/4 oz Lemon Juice, 1/4 oz Campari. Garnish with a lemon twist.\nHess' Jasmine\n1 1/2 oz Gin, 1 oz Cointreau, 1/2 oz Lemon Juice, 3/4 oz Campari. Garnish with a lemon wedge.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[sin-gin-cyn]", "url": "https://cocktailvirgin.blogspot.com/2009/03/sin-gin-cyn.html", "published": "2009-03-11T10:09:00.008-04:00", "updated": "2017-08-31T07:46:02.595-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "chez henri" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": null, "source": "Imbibe", "year": null }, "categories": [ "#chez henri", "cynar", "gin", "vermouth (sweet)" ], "ingredients": [ "1 3/4 oz. cynar", "3/4 oz. gin", "1 oz. sweet vermouth" ], "instructions": "Build in a rocks glass, add ice, stir, garnish with a lemon twist.", "body_text": "1 3/4 oz. cynar\n3/4 oz. gin\n1 oz. sweet vermouth\nBuild in a rocks glass, add ice, stir, garnish with a lemon twist.\nLast Sunday (3/8/09), I finally managed to drag Fred to Chez Henri. Beyond that, I had one primary mission on this most recent trip: to try a cuban sandwich. Fred and I walked into a mostly empty bar, and found seats at the far end nearest the kitchen. When I mentioned that I had only ever been to Chez Henri\nonce\n, and that I'd never had the cuban sandwich, Rob (Other Rob) astounded me by remembering my name. I barely even needed to look at the menu - once I spotted the\nRhum Cocktail Marilene\n, my mind was made up. I asked Rob (Other Rob), what the cocktail's origin was, and I got a bit of a cagey answer. They used to serve this cocktail at the B-Side, but it was called something else,\nso I'm still in the dark about who actually named the cocktail\n. I couldn't taste any Angostura in Rob (Other Rob)'s version, which shouldn't surprise me since he'd said the cocktail was a Haitian rhum version of a caipirinha.\nWhile I ate my cuban sandwich, I glanced at the Duke-Maryland women's ACC basketball game on the television (it was an excellent game, and Maryland won in OT). Below the television sat an almost empty bottle of Cynar; it mocked me. So for my second cocktail, I told Rob (Other Rob) to empty it into my glass. He measured out 1 oz. of the Cynar, shook the bottle a little, and I had to encourage him to dump the remaining 3/4 oz. in (though he shook his head dubiously at that). He kept the sweet vermouth to 1 oz., as per\nImbibe's\nCin-Cyn recipe, but backed the gin off to 3/4 oz. He shook his head again and said he didn't think there would be any point in adding bitters. The lemon garnish was his attempt to add back in a little bit of the astringency that the normal proportion of gin would have provided. The resulting drink reminded me strongly of a straight swig of Autocrat coffee syrup (or at least my childhood memory of such). The artichoke flavor came in on the swallow. Overall I liked it very much. I don't know if Rob (Other Rob) was pleased with it, but I'm glad he was game for my little Cynar experiment.\np.s. Fred made me aware of the fact that numerous Chowhounds cruise our blog for ideas of what drinks to order at a bar (Drink here in Boston, in particular). That's great! However, our naming conventions for cocktails might not be so obvious, so I'll re-state them here. If a cocktail name is enclosed in brackets [], that means it is an extempore creation, and hence un-named by the drink's creator. I wish we had some way of similarly marking a bartender's specific creation in the title (meaning, expect to only get that particular drink at that particular bar), however we have gotten better at describing a drink's provenance in our write-ups. Hope you enjoy reading!\npost post script 3/17/09\n: On my most recent trip to Rendezvous, Scott informed me (in no uncertain terms, in fact I think he said this shortly after saying \"Hello\") that the Rhum Cocktail Marilene is *his* invention, though I'm uncertain if it dates from his days at Chez Henri or not. Alas, the cocktail that Rob (Other Rob) made me was not a Rhum Cocktail Marilene, since it did not have any Angostura bitters in it; it was just a haitian rhum caipirinha.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "scotch sazerac", "url": "https://cocktailvirgin.blogspot.com/2009/03/scotch-sazerac.html", "published": "2009-03-12T12:59:00.002-04:00", "updated": "2017-08-31T07:44:21.823-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Sam Treadway", "source": "Drink", "year": null }, "categories": [ "#drink", "benedictine", "bitters (mole)", "bitters (other)", "bitters (Peychaud's)", "scotch", "sugar" ], "ingredients": [ "2 1/2 oz Ardbeg Scotch", "1/4 oz Water" ], "instructions": "Muddle the sugar cube, bitters, and water until the sugar is mostly dissolved. Add Scotch and ice, stir, and strain into a rocks glass pre-rinsed with Benedictine. Twist an orange peel over the drink and discard the peel.", "body_text": "2 1/2 oz Ardbeg Scotch\n1/4 oz Water\nSugar Cube\n2 dashes Peychaud's Bitters\n1 dash Tiki Bitters\n1 dash Mole Bitters\nBenedictine (Rinse)\nMuddle the sugar cube, bitters, and water until the sugar is mostly dissolved. Add Scotch and ice, stir, and strain into a rocks glass pre-rinsed with Benedictine. Twist an orange peel over the drink and discard the peel.\nLast night I went solo to Drink and I found a seat at the center bar. When Sam Treadway made his way over to take my order, I asked what new drinks he had been making. He replied that he was pretty excited by a drink he made during a recent garnish challenge (apparently a regular occurrence where a few patrons show up with a garnish such as circus peanuts and see what the maestros at Drink can do) where the goal was to match a drink to beef jerky. Luckily for me he was all out of jerky, so I went with this Scotch drink sans garnish.\nThe cocktail was a take on the traditional Sazerac where the Peychaud's were complemented by a pair of the Bittermens' bitters and the Herbsaint was replaced by Benedictine. Those two changes were not as great as the swapping of the traditional Cognac or rye for Scotch. And not just any Scotch, but a bold one: Ardbeg. The drink itself started with a wondrous orange oils on the nose which led into the smoke flavors at the beginning of the sip. The Scotch somewhat overwhelmed the bitters and Benedictine, but they were indeed there in the swallow. And they were there with just enough force to make the drink complex enough to keep me captivated until my glass was drained.\nIn terms of the Sazeracs I have had, which include rye, Bourbon, Cognac, and\ngin\n, the Scotch Sazerac was one of the bigger departures due to the dominance of the base spirit. However, it was just as balanced and easy to drink as its more standard siblings. I could see how the smokiness of this drink would stand up rather well to some beef or other jerky with all of its smoke and spice; however, if you would like that experience at Drink, just remember to BYOJ.", "images": [], "thumbnail_url": null, "comment_count": 4 }, { "title": "trinidad sour", "url": "https://cocktailvirgin.blogspot.com/2009/03/trinidad-sour.html", "published": "2009-03-12T14:17:00.005-04:00", "updated": "2025-07-24T10:27:06.011-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Giuseppe Gonzales", "source": "Clover Club", "year": null }, "categories": [ "#drink", "bitters (Angostura)", "lemon juice", "orgeat", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Angostura Bitters", "1 1/2 oz Ferrara Orgeat", "1 oz Lemon Juice", "1/2 oz Rittenhouse Rye" ], "instructions": "Shake with ice and strain into a coupe glass. And yes, those are the correct volumes (Update: close, see below).", "body_text": "1 1/2 oz Angostura Bitters\n1 1/2 oz Ferrara Orgeat\n1 oz Lemon Juice\n1/2 oz Rittenhouse Rye\nShake with ice and strain into a coupe glass. And yes, those are the correct volumes (Update: close, see below).\nTrinidad Sour\n(via Giuseppe Gonzalez)\n• 1 1/2 oz Angostura Bitters\nFor my second cocktail at Drink last night, the honorable Ben Sandrof came by to chat. We began speaking about how much bitters you could drink straight without getting sick and then how much you could put in a cocktail and still have it work. Excluding some of the sweeter bitters out there like Fee's or Stirrings, the most I have ever seen was in the Woodpecker, a drink I left off of our menu at the\nInternational Migratory Bird Day\ncocktail party where we served bird-inspired cocktails, due what seemed like an absurd recipe:\nWoodpecker\n• 2 oz Vodka\n• 15 dashes Angostura (or Peychaud's) Bitters\nServe with 4 ice cubes or with crushed ice in a rocks glass.\nBen countered that he had two cocktails that he thought I might like to change or at least challenge my mind. The one I went with was a sour created by Giuseppe Gonzales of the Clover Club in Brooklyn and brought to Ben by way of Daniel Eun. Well not just a sour, but an inversion of a standard sour recipe such that the rye, which you would assume is the base spirit, becomes the flavor enhancer, and the bitters instead of being the accent become the drink's base. One of the pleasures of Ben's bartending is that while he can conjure up and serve perfectly regular drinks, he will gladly throw in a level of perversity if you are game, and accepting the perversity gauntlet often pays off grandly. For example, one of the most memorable drinks I had at No. 9 Park was a 1794 cocktail that Ben made for me with some xanthum gum-thickened Campari (almost a jelly) that yielded a cocktail with a rather fun and full mouthfeel to it. I figured that this would be a drink bold enough to match the Scotch Sazerac I had just finished.\nI was in utter awe when the drink appeared in front of me. It was rather red with a thick froth on top. On the nose of the drink, there was a great deal of cinnamon, spice, and almond/orgeat aromatics. Upon the first sip, it was surprisingly very citrusy with more of a lime taste to it due to something in the bitters modifying the lemon's flavor. The ounce and a half of Angostura bitters\na priori\nsounds like a disaster and my mind had a preconceived opinion of the flavor profile. However, it worked in a very delicious way, and not only that but the cherry wood in the Angostura's botanical mix brought out a great cherry-fruit flavor. Lauren Clark of\nDrinkBoston\nwas at the ice bar behind me and Ben made her one as well. Lauren said she initially attributed the cherry flavor to her mind tricking her into thinking the drink was cherryish due to its incredible red color a la cherry juice. Over all, I was quite pleased with this drink both as an experience and as a drink itself. It was indeed an intense cocktail but very different type of intense from my Ardbeg Sazerac.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HrZ8oZTYNghhqxMXcsPqe7vP8IYevZHMSYcoo-TwOkJbgGrmkT8SVuKDS-Cd8SSKxpbFhnYWcFvJfHjLY481AVThup0D_FiA5vP__0emGrhQBmubRIbBSXlcNBWxb193UEYj8fSrEbtq/s320/drink259.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HrZ8oZTYNghhqxMXcsPqe7vP8IYevZHMSYcoo-TwOkJbgGrmkT8SVuKDS-Cd8SSKxpbFhnYWcFvJfHjLY481AVThup0D_FiA5vP__0emGrhQBmubRIbBSXlcNBWxb193UEYj8fSrEbtq/s800/drink259.jpg", "comment_count": 9 }, { "title": "manhattan-to-little italy", "url": "https://cocktailvirgin.blogspot.com/2009/03/manhattan-to-little-italy.html", "published": "2009-03-12T15:50:00.003-04:00", "updated": "2017-08-31T07:43:08.348-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (Angostura)", "cynar", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 1/4 oz Old Overholt Rye", "3/4 oz Martini & Rossi Sweet Vermouth", "1 dash Angostura Bitters", "4 Ice Cubes with Cynar centers" ], "instructions": "Stir with normal ice cubes and strain into a rocks glass containing 4 Cynar ice cubes. Stir with ice and strain into a cocktail glass. Garnish with two cocktail cherries skewered on a pick.", "body_text": "2 1/4 oz Old Overholt Rye\n3/4 oz Martini & Rossi Sweet Vermouth\n1 dash Angostura Bitters\n4 Ice Cubes with Cynar centers\nStir with normal ice cubes and strain into a rocks glass containing 4 Cynar ice cubes.\nAfter my foray with the Trinidad Sour at Drink last night, Sam Treadway came by to make me my third drink. There was a pause in both of our thinkings of where oh god do we go from here. Until Sam remembered his cache of Cynar ice cubes. Not pure Cynar since that would have problems freezing due to the alcohol content, but an ice shell with Cynar in the middle. The idea came to him when he saw some imperfect Kold Draft ice cubes that had a divot from where it was filled in the machine. And from there, he sought out these ice cubes, perhaps expanded the flaw, filled the center with Cynar (approximately 1/4 oz or so), chilled, and carefully layered water over the top to seal the Cynar in during the cubes final trip to the freezer.\nSam had previously used these cubes in a tall drink, but we bandied about ideas until he decided he wanted to make me a Manhattan that turns into a Little Italy (see recipe below). The Manhattan he made for me was delicious -- and I was glad to discover that my taste receptors were still able to enjoy Angostura bitters after having had the Trinidad Sour. I think that Sam overchilled (well, properly chilled) the Manhattan before adding it to the Cynar ice cubes in the rocks glass, for the ice shell took a while to melt. I nursed the drink while reading and tasted it every page or so. And then one sip by surprise, my mouth realized that one of the cubes had been breached and released its quanta of Cynar goodness. The drink was now more bitter and complex like a Little Italy. Each cube lysed at their own rates with the partially exposed ones going slower than the submerged ones. Towards the end of the cocktail, the drink entered a third stage of being mainly Cynar on ice as the last Cynar time bomb exploded. With perhaps only a partial stir on regular ice (if any initial cooling at all), this drink could have been enjoyed without the wait. No complaints since it was my last cocktail and stretching it out was not such a bad thing; moreover, the end result was very much worth experiencing.\nLittle Italy\n• 2 oz Rye\n• 1/2 oz Cynar\n• 3/4 oz Sweet Vermouth\nStir with ice and strain into a cocktail glass. Garnish with two cocktail cherries skewered on a pick.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7j01fHa0mi3u3JIEQWU3tb-HsSIKanFQ6SiB3bZjGU6mpKM3CCwco-itWerNAQJ7IDlPJtSZtGCgFP3Vn_eJE6zBoIcmn8yAgPjgN7qQA32YCqcmqGdZzTWJoxt-a11oIAiFIL5DOMT4j/s320/drink261.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7j01fHa0mi3u3JIEQWU3tb-HsSIKanFQ6SiB3bZjGU6mpKM3CCwco-itWerNAQJ7IDlPJtSZtGCgFP3Vn_eJE6zBoIcmn8yAgPjgN7qQA32YCqcmqGdZzTWJoxt-a11oIAiFIL5DOMT4j/s800/drink261.jpg", "comment_count": 2 }, { "title": "scotch hearst cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/03/scotch-hearst-cocktail.html", "published": "2009-03-17T13:51:00.002-04:00", "updated": "2017-08-31T07:42:28.751-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (orange)", "bitters (Peychaud's)", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Caol Ila 12 Year Scotch", "1 1/2 oz Cinzano Sweet Vermouth", "1 dash Fee's Orange Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon rind over the top, rim the edge with the oils, and discard.", "body_text": "1 1/2 oz Caol Ila 12 Year Scotch\n1 1/2 oz Cinzano Sweet Vermouth\n1 dash Fee's Orange Bitters\n1 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Twist a lemon rind over the top, rim the edge with the oils, and discard.\nOn Sunday night, Andrea and I went to Rendezvous to visit Scott Holliday. When I asked if Scott had any ideas for my first cocktail, he said that he was curious to try out a Scotch variant of the Hearst, for the gin version has been one of his favorites lately. The Scotch that Scott selected was a 12 year old Caol Ila, one that reviewer Michael Jackson described as juniper on the nose with a bit of spice on the finish. With a description like that it is no wonder the whiskey choice worked rather well as a gin alternative.\nThe lemon oil in the drink served as a nice lead in to a smooth first sip. The smokiness of the Scotch came on after the first few minutes but was not overwhelming, and this was followed by the next wave of flavor dominance which was the sweetness. The sweet vermouth yielded just the right amount of sugar content to the drink to make it a pleasure to drink. The large share of vermouth makes the drink different than the often drier Rob Roy (although I have seen some recipes that are 2 to 1), although I found a few on CocktailDB that are equal parts. Scott could not come up with the proper Scottish dignitary to rename the drink, so I will just keep the drink named after the newspaper mogul until otherwise alerted. Feel free to suggest away if anything comes to mind...", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "madeira flip", "url": "https://cocktailvirgin.blogspot.com/2009/03/madeira-flip.html", "published": "2009-03-17T14:55:00.002-04:00", "updated": "2017-08-31T07:42:19.397-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "brandy", "champagne", "egg", "madeira" ], "ingredients": [ "1 oz Larressingle VSOP Armagnac", "2 oz Blandy 15 Year Old Malmsey Madeira", "1 Egg", "1 1/2 - 2 oz Champagne" ], "instructions": "Shake Armagnac, Madeira, and egg with ice and strain into a cocktail glass. Top with Champagne.", "body_text": "1 oz Larressingle VSOP Armagnac\n2 oz Blandy 15 Year Old Malmsey Madeira\n1 Egg\n1 1/2 - 2 oz Champagne\nShake Armagnac, Madeira, and egg with ice and strain into a cocktail glass. Top with Champagne.\nFor my last drink at Rendezvous, I asked Scott Holliday for ideas on a Champagne cocktail and was wondering what he could do with Madeira. Scott said that Madeira made him more think of flips, but he then merged the two concepts into a royal flip (whole egg, whereas silver and golden flips are just egg white and yolk, respectively). Scott bolstered the alcohol content of the drink with an ounce of Armagnac to give the drink 3 distinct grape products.\nWow, the drink was indeed creamy and fizzy at the same time. Very rich with some of the Madeira's sharpness poking through the egg's smoothness. The Armagnac flavors were present but a little overwhelmed by the flavor dominance of the double volume of the Madeira. Thinking of other fortified wines, port would have proffered a smoother drink and perhaps sherry would have been an intermediary (although sherries run a wide gamut); however, those did not have the flavor profile I was originally inquiring about, and I was quite pleased with my choice after tasting the end result.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "ponce de leon", "url": "https://cocktailvirgin.blogspot.com/2009/03/ponce-de-leon.html", "published": "2009-03-17T15:47:00.003-04:00", "updated": "2017-08-31T07:42:09.247-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (orange)", "licor 43", "rum", "sherry" ], "ingredients": [ "2 oz Ragged Mountain Rum", "1 oz Lustau East India Solera Sherry", "1/2 oz Licor 43", "1 dash Housemade Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Flame an orange peel and drop into the glass.", "body_text": "2 oz Ragged Mountain Rum\n1 oz Lustau East India Solera Sherry\n1/2 oz Licor 43\n1 dash Housemade Orange Bitters\nStir with ice and strain into a rocks glass. Flame an orange peel and drop into the glass.\nLast night after my DJ set down the street, Andrea and I stopped at Eastern Standard to get a late dinner and some drinks. We were very pleasantly surprised to see Kevin \"Kodiak\" Martin tending in front of a pair of open seats. Our drinking and his work schedules have sadly not overlapped in quite a long time. When I spotted a new drink on the menu, the Ponce de Léon, I asked Kevin about it. He replied that it was one of Bobby McCoy's originals which featured the complex and vanilla-y Spanish liqueur, Licor 43. I assume that the liqueur's (and the sherry's) country of origin led him to the name choice, or perhaps the cocktail is the fountain of youth Ponce was searching for (or at least cocktailgoggles in reverse). Rum also makes sense since Ponce's journeys took him around the Caribbean; although for this beverage, Bobby went the local route and selected a rum from western Massachusetts' Berkshire Mountain Distillers.\nAs for the drink itself, the sherry work surprisingly well with the Licor 43 flavors. The combination brings out some pleasant complexity and sharp notes which are soothed to some degree by the richness of the pot-stilled rum. Overall, a good drink both on its own and while eating my tasty dinner of a rye-bread grilled cheese sandwich. And it was also rather intriguing to see Licor 43 being served in drinks other than at Dalí in Somerville (and besides what we have made at home).", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "[clovey rum]", "url": "https://cocktailvirgin.blogspot.com/2009/03/clovey-rum.html", "published": "2009-03-18T15:14:00.002-04:00", "updated": "2017-08-31T07:41:56.177-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "becherovka", "benedictine", "bitters (mole)", "rum" ], "ingredients": [ "2 oz Zacapa 23 Year Rum", "1/2 oz Becherovka", "1/4 oz Benedictine", "2 dashes Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top, rim the edge, and discard the peel.", "body_text": "2 oz Zacapa 23 Year Rum\n1/2 oz Becherovka\n1/4 oz Benedictine\n2 dashes Bittermens Mole Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top, rim the edge, and discard the peel.\nFor my second cocktail at Eastern Standard on Monday, I asked bartender Kevin Martin to stick with rum and gave him the freedom to create something new for me. To Kevin's choice of the rich and spicy Zacapa 23 rum, he added Becherovka and Benedictine liqueurs to make an intensely flavored rum old fashioned sort of drink. Kevin said his concept was a drink \"warm with fall spice\" and the clove and other botanicals in the Becherovka worked for this purpose quite well. I think the Becherovka overwhelmed the Benedictine and perhaps switching their volumes might have given the Benedictine more equal footing in this cocktail. But otherwise, this drink did serve as a good digestif to follow up my dinner.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "gingivere", "url": "https://cocktailvirgin.blogspot.com/2009/03/gingivere.html", "published": "2009-03-18T15:38:00.003-04:00", "updated": "2017-08-31T07:41:01.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amer picon", "fernet-branca", "ginger liqueur", "lemon juice" ], "ingredients": [], "instructions": null, "body_text": "Domaine De Canton Ginger Liqueur\nLemon Juice\nAmer Picon\nFernet-Branca\nStir with ice and strain into a cocktail glass. Garnish with a long orange twist.\nLast night before I was meeting friends for an event at the Roxy, I stopped in to No. 9 Park. I was rather surprised at how crowded it was at 6pm which at first surprised me since it did not seem like a big St. Patty's Day destination. However, it dawned on me that we were in the beginning of Restaurant Week (well, technically two weeks). Luckily, there was a seat at the bar for I feared that it was a diner's companion who had stepped out for a second. While looking over the menu, I remarked to Matt the bartender when I saw the Gigivere on the menu that I was surprised that they still had Amer Picon (it has not been imported for over 10 years and only a year and a half ago did a few cases turn up in a warehouse). Matt replied that they had 3 bottles left and they were not afraid to use it (up), although he did remark that this recipe uses the liqueur somewhat sparingly. Besides the new cocktails on their menu, Matt made the choice even more difficult when he told me there was just as many brand-spanking new cocktails on the Restaurant Week menu as there were on the regular cocktail menu. Oh man. While pondering it all, Matt made a little extra of a Gingivere and gave me a cordial glass with an ounce and a half or so.\nThe Gingivere is 3 liqueurs riding on a base of lemon juice with some orange oil to round out the drink. Overall, it was rather balanced although the lemon oil started to gain a little bit more dominance as I sipped away. My first observation was how the lemon and the ginger in the Domain de Canton made a fine pairing. Moreover, the Amer Picon, which is an orange-based amaro although very different from Cointreau or Gran Marnier, was nicely accented by the fresh orange oils. And lastly, and most surprisingly, was how the Fernet danced with the ginger flavors. The three liqueurs made more of a chord of flavor instead of the liqueurs standing out as separate notes. This is not that easy of a feat especially with Fernet-Branca.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "[kidney stone]", "url": "https://cocktailvirgin.blogspot.com/2009/03/kidney-stone.html", "published": "2009-03-18T16:24:00.006-04:00", "updated": "2017-08-31T07:40:53.956-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Scott", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (orange)", "bitters (Peychaud's)", "chartreuse (green)", "scotch", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 oz. Rittenhouse 100 rye", "3/4 oz. Caol Ila", "1/2 oz. green chartreuse", "1 1/4 oz. Cinzano sweet vermouth", "2 dashes Fee's orange bitters", "1 dash Peychaud's bitters" ], "instructions": "Stir all of the above together with ice, strain (heh).", "body_text": "1/2 oz. Rittenhouse 100 rye\n3/4 oz. Caol Ila\n1/2 oz. green chartreuse\n1 1/4 oz. Cinzano sweet vermouth\n2 dashes Fee's orange bitters\n1 dash Peychaud's bitters\nStir all of the above together with ice, strain (heh).\nTo end our weekend, we decided to eschew Sweatband Sunday at Drink (Fred had just been there mid-week) to catch Scott over at Rendezvous. Apparently the place had been a madhouse on Saturday night, so Scott was probably feeling a little bit punchy from sleep deprivation. I chose my drinking strategy to accommodate this, asking for a\nFamily Jewels\nif he couldn't come up with something more obscure to make using rye. I glanced at the shaker Scott was filling with ingredients, and when he added green chartreuse after the Rittenhouse, I knew he'd decided to serve me the Jewels. After he added a dash of Fee's orange, I became distracted by something Fred said. Then I noticed Scott pondering which scotch to put into Fred's scotch-based\nHearst\n. He chose the Caol Ila I had tried a couple of weeks ago in a toddy, then added the sweet vermouth and Fee's orange. Spotting a bottle of Redbreast Irish whiskey on the shelf, I mused aloud about how I've always wanted to try it, when suddenly Scott's eyes widened and he laughed incredulously. Was it something I said, I thought to myself. No, he'd just realized that he'd mixed the two drinks in the same shaker. He shrugged, strained the drink into 3 small cordial glasses, and offered for us to try it anyway. Even as tired as he was, he wasn't at a loss for a name: \"I don't know what it would be, say, a Kidney Stone.\"\nIt really wasn't bad at all, and certainly much more pleasant than its namesake. I liked the rye/scotch combo, but a quick internet search yielded no other cocktails that would dare to use such a combination. The scotch was definitely dominant to Fred's palate, but he thought it brought out the flavor of the chartreuse. Apparently, that combination isn't so bizarre. \"Recipes for Mixed Drinks,\" (1916) written by Hugo R. Ensslin contains a recipe for equal parts Irish whiskey, sweet vermouth, and green chartreuse; it's called a\nTipperary\n. The Tipperary makes an appearance frequently on cocktail blogs right around St. Patrick's Day, so perhaps Scott's subconscious was playing tricks on his fatigued brain.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "armada", "url": "https://cocktailvirgin.blogspot.com/2009/03/armada.html", "published": "2009-03-18T18:44:00.004-04:00", "updated": "2017-08-31T07:40:48.492-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (other)", "cognac", "pimento dram", "port (tawny)", "simple syrup" ], "ingredients": [ "2 oz Landy VSOP Cognac", "1 oz Tawny Port", "1/2 oz Demerara Sugar Syrup", "1/4 oz St. Elizabeth Allspice Dram", "3-4 drop Bittermen's Tiki Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Landy VSOP Cognac\n1 oz Tawny Port\n1/2 oz Demerara Sugar Syrup\n1/4 oz St. Elizabeth Allspice Dram\n3-4 drop Bittermen's Tiki Bitters\nStir with ice and strain into a rocks glass.\nFor my full-sized drink at No. 9 Park last night, I asked Matt to make me an Armada off of their Restaurant Week cocktail menu (a supplement to their regular cocktail menu, and just as long). Matt told me that the drink was designed to be paired with the foie gras preparation on the Restaurant Week menu. He inquired whether the name Armada was inappropriate, and I replied that it was fine especially since port has such a rich naval history since the fortification process of the wine with brandy made it more stable and long lasting during sea travel. Furthermore, I commented how I had just had a drink called the\nCrusade\n, so Armada seemed rather tame in comparison. As for the drink itself, the richness of the port wine worked well with the depth of spice in the allspice dram and Tiki bitters. I cannot comment on how well it would work with foie gras (*), but I trust that it was a good match with the Cognac acting as a good cleanser for a fatty pate.\n(*) My neighbor, Richard, served as a good drinking companion. Well, he was mainly eating, but he was shocked when he heard I was a vegetarian. Regardless, he had some good stories including one from his childhood where he accompanied his dad on a raid on a bootlegging operation in Milton, MA. His description of the beauty of a 3-story copper still stashed away in a barn and how sad it was to see it destroyed made for a highlight of the evening.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[scotch indian flip]", "url": "https://cocktailvirgin.blogspot.com/2009/03/scotch-indian-flip.html", "published": "2009-03-26T16:49:00.003-04:00", "updated": "2017-08-31T07:40:36.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "#drink", "egg", "scotch", "simple syrup (other)" ], "ingredients": [ "2 oz Laphroaig Cask Strength Scotch", "3/4 oz Demerara-Katira Gum Spiced Syrup", "1 Egg" ], "instructions": "Shake ingredients once without ice and once with ice. Strain into a cocktail glass and garnish with grated nutmeg.", "body_text": "2 oz Laphroaig Cask Strength Scotch\n3/4 oz Demerara-Katira Gum Spiced Syrup\n1 Egg\nShake ingredients once without ice and once with ice. Strain into a cocktail glass and garnish with grated nutmeg.\nOn Sunday night, Andrea and I went over to Drink. John Gertsen was tending at the station we sat down at, and I asked him what he had been making lately that he thought I would enjoy. Out of the two or three drinks he mentioned, the Indian-spiced Scotch flip seemed unique enough to warrant a try. The simple syrup was made from demerara sugar and spiced with cardamom and clove. Moreover, the syrup contained katira gum (sometimes called tragacanth) which is a thickener that provides a full-mouthed feel similar to gum arabic and hails from a plant that grows in the Middle East. The drink itself was very smoky even over the soothing properties of the gum and the egg. The clove and cardamom came through quite nicely on the swallow. Andrea was pretty surprised when she tasted it as to how \"super peaty\" it was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxC-NI0_CWc-WX2GfYOlWawYcWJwwWGcce-T9M7tiSxEpuHQF5djnc9v_wmIC0JMtjyePG4I5yrJNcNpxG7UpJ6xic013mcxt2peV_OW7cUuVABxcEV0FVk5nnCG7obSN0DM8O6C23AVIc/s320/drink302.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxC-NI0_CWc-WX2GfYOlWawYcWJwwWGcce-T9M7tiSxEpuHQF5djnc9v_wmIC0JMtjyePG4I5yrJNcNpxG7UpJ6xic013mcxt2peV_OW7cUuVABxcEV0FVk5nnCG7obSN0DM8O6C23AVIc/s800/drink302.jpg", "comment_count": 0 }, { "title": "arrack peppercorn old fashioned", "url": "https://cocktailvirgin.blogspot.com/2009/03/arrack-peppercorn-old-fashioned.html", "published": "2009-03-27T14:36:00.003-04:00", "updated": "2017-08-31T07:40:03.587-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "John Gertsen", "source": null, "year": null }, "categories": [ "#drink", "batavia arrack", "bitters (mole)", "bitters (other)", "scotch", "sugar" ], "ingredients": [ "3 oz Batavia Arrack", "1 heaping barspoon Szechuan Peppercorns", "1 heaping barspoon Sugar", "4 dash Grapefruit Bitters", "2 dash Mole Bitters" ], "instructions": "Muddle peppercorns, sugar, and bitters. Add Batavia Arrack and let steep for 5 minutes. Strain into a rocks glass pre-rinsed with Scotch and containing a large ice cube. Twist a grapefruit peel over the top and discard.", "body_text": "3 oz Batavia Arrack\n1 heaping barspoon Szechuan Peppercorns\n1 heaping barspoon Sugar\n4 dash Grapefruit Bitters\n2 dash Mole Bitters\nArdbeg Scotch\nMuddle peppercorns, sugar, and bitters. Add Batavia Arrack and let steep for 5 minutes. Strain into a rocks glass pre-rinsed with Scotch and containing a large ice cube. Twist a grapefruit peel over the top and discard.\nOn Sunday night, to follow up my Indian-spiced Scotch flip, John Gertsen suggested another smoky cocktail but one based on the Indonesian rum Batavia Arrack instead of whiskey. I was game although the concept of muddled Szechuan peppercorns sounded a bit intense especially when magnified by alcohol as the solvent.\nThe peppercorns in the drink itself were at just the right level. They provided a tingle on the lips but no notable discomfort at least for my palate. Surprisingly, the peppercorns paired up rather well with the grapefruit flavors from the bitters and the twist. The other major component of the drink was the smoke flavor. The Arrack's smokiness is on a different level and character from the previous drink's Laphroaig peat notes, and in the drink, it was complemented by the Ardbeg rinse. Spicy, smoky, intense. I could not get any tasting notes from Andrea since our two drink paths that night had diverged so greatly that her sip was like a foreign world compared to her cocktail. However, following my last drink, this old fashioned was right on the money.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "firpo's balloon cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/03/firpos-balloon-cocktail.html", "published": "2009-03-27T17:05:00.004-04:00", "updated": "2017-08-31T07:39:59.547-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Firpo", "source": "Firpo's nightspot in Calcutta, India", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "egg white", "pastis", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye (1 oz Sazerac 6 Year Rye)", "1 jigger Sweet Vermouth (1 oz Noilly Prat)", "1 jigger Absinthe or Pernod (1 oz Pernod)", "2 dash Orange or Angostura Bitters (2 dash Angostura Orange, 1 dash Angostura)", "1 1/2 - 2 tsp Egg White (1/2 Egg White from a Small Egg))" ], "instructions": "Shake ingredients once without and once with ice. Strain into a champagne saucer.", "body_text": "1 jigger Rye (1 oz Sazerac 6 Year Rye)\n1 jigger Sweet Vermouth (1 oz Noilly Prat)\n1 jigger Absinthe or Pernod (1 oz Pernod)\n2 dash Orange or Angostura Bitters (2 dash Angostura Orange, 1 dash Angostura)\n1 1/2 - 2 tsp Egg White (1/2 Egg White from a Small Egg))\nShake ingredients once without and once with ice. Strain into a champagne saucer.\nLast night while Andrea was making dinner, I was flipping through my recent purchase of Charles H. Baker, Jr.'s\nJigger, Beaker, & Glass: Drinking Around the World\n(*). The drink recipe that caught my eye was Firpo's Balloon Cocktail, the Calcutta Classic. The story Baker gives for this cocktail relates to Firpo's nightspot in Calcutta, India, where Firpo claimed that the fifth one of these 'balloons' would cause the imbiber to be \"bobbing about up under the ceiling.\" I acknowledged Firpo's understanding of how strong his drinks were and modified the recipe by cutting the jigger down to an ounce and used the ingredients as specified above. The egg I used came from one of Andrea's co-workers who has a small farm in Southborough, MA. It is surprising how different farm fresh eggs are compared to the ones bought at stores from factory farms, even the organic cage-free ones. The egg white was yellow with beta carotene and thick, not runny.\nThe drink itself was very anisey but that flavor dissipated with the swallow. The egg white did a decent job of reducing the intensity of the Pernod; however, the Pernod and the egg's muting effects did overwhelm the rye and vermouth. The rye was somewhat detectable especially on the nose and, as the drink warmed up, also on the taste, whereas the vermouth's effect was rather hobbled throughout. The rye and sweet vermouth did play an important role in the beautiful apricot color of the cocktail. One of my notes on the recipe was a complaint that the absinthe(Pernod) ratio was very skewed and needed to be toned down by a factor of 3 or so. While browsing the web today about this cocktail, I found an\ninterview\nof St. John Frizell (bartender at Pegu Club in Manhattan and the Good Fork in Brooklyn) by Paul Clarke from Tales of the Cocktail blog last year where Frizell mentions this drink and mirrors my assessment:\nThe first drink I mixed from Baker's books is Firpo's Balloon Cocktail from\nGentleman's Companion\n... With Baker, you should have no qualms about adjusting recipes—ingredients have changed, and so have tastes. It seems like a quarter of Baker's recipes call for a big slug of 120-proof Pernod; try serving that at a bar today, and see how many you sell. Besides, Baker was a poet, not a chemist -- I imagine many of the notes he took while traveling were pretty hard to read the morning after.\nWhile Andrea and I seemed to enjoy the flavor of anise seed more that Frizell does, we do agree about the recipe's balance. And indeed, it may be the case that Baker's books are better read as literary or historical works rather than recipe resources.\n(*) The New York Times has a great\narticle\non Baker's cocktail tour of the world.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkMU9mNLwgyPXooiz95PV0GVLXUDsUlz4CC5xZpymCV_EUnXHRn8T0OX0zncWUQPu3JQIfhUsZCJUe_SzKhdQ6M5rU2Y6_BMV9HM0m1E7BzLqFsnBX0IKCNFPrtO3ylF3MMgS58VJRBge/s320/firpo304.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkMU9mNLwgyPXooiz95PV0GVLXUDsUlz4CC5xZpymCV_EUnXHRn8T0OX0zncWUQPu3JQIfhUsZCJUe_SzKhdQ6M5rU2Y6_BMV9HM0m1E7BzLqFsnBX0IKCNFPrtO3ylF3MMgS58VJRBge/s800/firpo304.jpg", "comment_count": 3 }, { "title": "refined speech (variant)", "url": "https://cocktailvirgin.blogspot.com/2009/03/refined-speech-variant.html", "published": "2009-03-28T15:30:00.005-04:00", "updated": "2023-07-04T15:58:25.777-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": null, "categories": [ "#drink", "chartreuse (yellow)", "lemon juice", "maraschino", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Old Overholt Rye (*)", "3/4 oz Yellow Chartreuse", "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "3/4 oz Old Overholt Rye (*)\n3/4 oz Yellow Chartreuse\n3/4 oz Luxardo Maraschino Liqueur\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe.\n(*) The regular Refined Speech has gin (note added 7/4/23).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "abbey cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/03/abbey-cocktail.html", "published": "2009-03-28T16:01:00.002-04:00", "updated": "2017-08-31T07:39:03.706-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "#drink", "bitters (Angostura)", "gin", "lillet", "orange juice" ], "ingredients": [ "2 oz Hayman's Old Tom Gin", "1/2 oz Orange Juice", "1/2 oz Lillet Blanc", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Hayman's Old Tom Gin\n1/2 oz Orange Juice\n1/2 oz Lillet Blanc\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nShortly after Andrea showed up, two seat opened up at Sam Treadway's station at Drink and we moved our base of operations over to the ice bar. For my second cocktail, I asked Sam what he would recommend with Old Tom gin and he rambled off a few but steered me towards the Abbey which I approved of as a good next step from the Refined Speech. While I am not sure of the origin of the cocktail, the recipe appears in the\nSavoy Cocktail Book\nfrom 1930 with a 2:1:1 ratio instead of the more modern 4:1:1 gin-forward version Sam chose. This recipe and overall flavor effect were very similar to the\nD.O.M. Cocktail\nI had at Green Street where the D.O.M. used Benedictine and orange bitters instead of Lillet and Angostura bitters.\nThe Abbey was very gin and ethereal orange flavored on the first part of the sip and rather orange juicy and Angostura bittery at the swallow. The orange peel flavors in the Lillet worked rather well with the orange juice in the drink and functioned in an analogous way as Benedictine did in the D.O.M. (I noted that the Benedictine \"formed a faint wisp of flavor complexity behind the orange juice and gin.\")", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "voyager", "url": "https://cocktailvirgin.blogspot.com/2009/03/voyager.html", "published": "2009-03-31T14:23:00.004-04:00", "updated": "2017-08-31T07:37:36.484-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Robert Hess", "source": "The Essential Bartenders Guide", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "falernum", "lime juice", "rum" ], "ingredients": [ "2 oz Rum (Zacapa 23)", "1/2 oz Lime Juice", "1/2 oz Benedictine", "1/2 oz Falernum (Velvet)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into an ice filled rocks glass. Garnish with a lime wedge (here we used a lime twist and crushed ice)", "body_text": "2 oz Rum (Zacapa 23)\n1/2 oz Lime Juice\n1/2 oz Benedictine\n1/2 oz Falernum (Velvet)\n2 dash Angostura Bitters\nShake with ice and strain into an ice filled rocks glass. Garnish with a lime wedge (here we used a lime twist and crushed ice)\nOn Saturday night, Andrea and I stayed in and made dinner. While dinner was cooking, I flipped through Robert Hess'\nThe Essential Bartenders Guide\n, a recent purchase from the\nBoston Shaker\n's store, and spotted the Voyager. The Voyager is one of Hess' own creations and he describes how Polynesian-inspired restaurants are like mini-vacations (hence, the name) and how this drink is his take on the classic Tiki drink. One thing we liked about the cocktail was that for a Tiki drink, it was relatively dry. The Voyager was very richly flavored in part from our rum choice of the spicy Zacapa 23 Year Old rum and in part from the Benedictine pairing well with the falernum and lime. Also, we opted for a lime twist instead of a lime wedge since the drink had plenty of lime juice already and I wanted to try out my new channel knife (3rd one works like a charm -- finally one that works great!).\nAlso, please watch Robert Hess make his own drink\nhere\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu1D6lW-c2F162NuNY7jGR4uPYdqaJjMkftDCTssUq3gz-ue18k9e4D39hET_xae7B-hmyXnMWiLCPwI2GC8eJzicd-ZyojcsDFeMnfejgDiOaRSoYzDeaKdDe7vMov112TeJt4CJR7-J/s320/voyager309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu1D6lW-c2F162NuNY7jGR4uPYdqaJjMkftDCTssUq3gz-ue18k9e4D39hET_xae7B-hmyXnMWiLCPwI2GC8eJzicd-ZyojcsDFeMnfejgDiOaRSoYzDeaKdDe7vMov112TeJt4CJR7-J/s800/voyager309.jpg", "comment_count": 2 }, { "title": "water lily", "url": "https://cocktailvirgin.blogspot.com/2009/04/water-lily.html", "published": "2009-04-02T17:23:00.003-04:00", "updated": "2026-04-11T10:54:47.405-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Richard Boccato", "source": "Bartender's Choice", "year": 2007 }, "categories": [ "cointreau", "creme de violette", "gin", "lemon juice" ], "ingredients": [ "2 oz Dry Gin (209 Gin)", "1/2 oz Crème de Violette", "1/2 oz Lemon Juice", "1/2 oz Cointreau" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Dry Gin (209 Gin)\n1/2 oz Crème de Violette\n1/2 oz Lemon Juice\n1/2 oz Cointreau\nShake with ice and strain into a cocktail glass.\nPostnote 4/11/26:\nThe\nBartender's Choice\napp has this as an equal parts 3/4 oz recipe (attributed to Richard Boccato in 2007) instead of the more spirit-forward one on the Haus Alpenz site.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrywhmJ7BMjtV9fJy4QwQq208lKn_ZQ2NcyFwiCm_6GqeKtpcNKORVgtGHPpddI7238v84NTPbpL-iHKB0YSO1Fc_QIvK1rMMXsLbD8uecul6sbvRdkLVXwFeweg0C1tfPZ8eu-DTpj0Iw/s320/waterlily313.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrywhmJ7BMjtV9fJy4QwQq208lKn_ZQ2NcyFwiCm_6GqeKtpcNKORVgtGHPpddI7238v84NTPbpL-iHKB0YSO1Fc_QIvK1rMMXsLbD8uecul6sbvRdkLVXwFeweg0C1tfPZ8eu-DTpj0Iw/s800/waterlily313.jpg", "comment_count": 0 }, { "title": "scofflaw", "url": "https://cocktailvirgin.blogspot.com/2009/04/12-oz-rye-or-bourbon-eagle-rare-bourbon.html", "published": "2009-04-02T17:46:00.005-04:00", "updated": "2017-08-31T07:36:21.602-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender Guide", "year": 1948 }, "categories": [ "bitters (orange)", "grenadine", "lemon juice", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1/2 oz Rye or Bourbon (Eagle Rare Bourbon)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Lemon Juice", "1/4 oz Grenadine (Homemade)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 oz Rye or Bourbon (Eagle Rare Bourbon)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Lemon Juice\n1/4 oz Grenadine (Homemade)\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass.\nAfter the Water Lily, I perused our 1948 edition of\nTrader Vic's Bartender Guide\nfor a recipe to use up the rest of the freshly squeezed lemon juice. Flipping through the pages, I spotted the Scofflaw and realized that while I had drank both the Chartreuse and non-Chartreuse cocktails out, I had never made the non-Chartreuse version at home. Trader Vic provides two non-Chartreuse recipes with the one I did not pick being lighter on the lemon juice and grenadine (3/4 oz each for the Bourbon and dry vermouth, and 1/2 tsp each for the lemon juice and grenadine, 1 dash orange bitters). The Scofflaw gave me a good excuse to crack open the bottles of Eagle Rare Bourbon and the new formulation of Noilly Prat. Andrea's first reaction to the drink was, \"Wow... a very Green Street cocktail!\" perhaps due to the Bourbon (she enjoys bartender Andy McNees' love of mixing with it) and due to the recipe's balance. One thing that stood out for me was the orange notes in the drink; the orange peel in the dry vermouth, the orange bitters, and the orange blossom water in our grenadine gave the drink an almost floral orange quality (Sadie, the orange cat pictured above, not so much). With the greater proportion of lemon juice and grenadine, the drink was a little less whiskey-forward but still rather well balanced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1H7P8mZAQjZKzgKRT9Ktfyop-WoVW_F5wPypGB-yO5dX7y4wvD-IhIGE-n7D8zE3fuJdIF8XU0uPS5ZqKYu6zcWtv4NXTt5aoMq3wt0K5ijc-ujyO6992qLVe6ffeRhHNL3kVm2kqsTRY/s320/scoff318.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1H7P8mZAQjZKzgKRT9Ktfyop-WoVW_F5wPypGB-yO5dX7y4wvD-IhIGE-n7D8zE3fuJdIF8XU0uPS5ZqKYu6zcWtv4NXTt5aoMq3wt0K5ijc-ujyO6992qLVe6ffeRhHNL3kVm2kqsTRY/s800/scoff318.jpg", "comment_count": 2 }, { "title": "fine and dandy", "url": "https://cocktailvirgin.blogspot.com/2009/04/fine-and-dandy.html", "published": "2009-04-04T12:13:00.002-04:00", "updated": "2017-08-31T07:35:06.843-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "cointreau", "gin", "lemon juice" ], "ingredients": [ "2 oz Beefeater Gin", "1/2 oz Cointreau", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a long lemon twist.", "body_text": "2 oz Beefeater Gin\n1/2 oz Cointreau\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a long lemon twist.\nOn Thursday, Andrea and I stopped in at Green Street where Bice and Emily were bartending. I picked the Fine & Dandy off of their small cocktail menu for my first drink. The one Emily made me had a good amount of lemon oil on the nose which led into a rather pleasant drink. The recipe that Green Street uses is more gin forward than the one that I made at home about two years ago. That one was 2:1:1 instead of Green Street's 4:1:1. My comments then were that the drink was like the White Lady except with bitters and like the lemon version of the Pegu Club (although without the lime, the drink is definitely less assertive).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "the refuge", "url": "https://cocktailvirgin.blogspot.com/2009/04/refuge.html", "published": "2009-04-04T17:15:00.005-04:00", "updated": "2023-05-23T16:04:49.099-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "aperol", "grapefruit juice", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Lunazul Tequila", "1/2 oz Aperol", "1/4 oz Lime Juice", "1/4 oz Pink Grapefruit Juice", "1/2 oz Agave Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.", "body_text": "1 1/2 oz Lunazul Tequila\n1/2 oz Aperol\n1/4 oz Lime Juice\n1/4 oz Pink Grapefruit Juice\n1/2 oz Agave Syrup\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge.\nFor my second drink at Green Street, I picked the Refuge (El Refugio) off of the big cocktail menu for neither Andrea nor I had ever tried it. The drink was rather sweet and tequila-y, with the sweetness rather subduing any citrus bite. The Aperol added some complexity to the drink and complemented the tequila well. Overall rather pleasant although the agave nectar could have been skipped entirely which might bring the citrus notes forward. Most likely, there is probably enough sugar in the Aperol liqueur to balance the lime and grapefruit for my palate.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "fifty-fifty dry martini", "url": "https://cocktailvirgin.blogspot.com/2009/04/fifty-fifty-dry-martini.html", "published": "2009-04-04T17:53:00.005-04:00", "updated": "2017-08-31T07:34:40.520-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Jonge Genever Gin (Boomsma)", "1 1/2 oz Dry Vermouth (Noilly Prat)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Jonge Genever Gin (Boomsma)\n1 1/2 oz Dry Vermouth (Noilly Prat)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nShortly after Andrea got home on Friday, I walked into the kitchen to see her mixing up drinks. I was somewhat surprised to see that she was making up Martinis! Her choice was a fifty-fifty dry Martinis (CocktailDB's closest recipe to hers is the Dewey). While she did have Embury's book open for inspiration, the thought of a proper Martini might have been fresh in her head from a recent LUPEC\ncolumn\nin the Weekly Dig. Or it might have been due to my recent comment that we had several Martini pitcher/stirrers that we never used, especially since the one she chose was the beauty she found in an antiques shop in Somerville, NJ, over Thanksgiving and had laid unchristened.\nThe cocktail itself was rather delightfully citrussy from the bitters, the lemon oil, and the new Noilly Prat formulation. The maltiness of the jonge Genever seemed to stand up rather well with the sharp note in the Noilly Prat. Also somewhat curious about the vermouth was how yellow it is -- the old formulation was light and champagny in color. With the Genever gin and the hearty portion of vermouth, this Martini stood out with distinction indeed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRo4fQvGNnAg-B4vCPqeXA3EzannDEN4XmXZDKOEKOdlnQXIOqRhTvjKuaklKtHM930mLpLJOgBntejlJPATTJRxNEmFnvT0mLR-RqgfLXlEaxJBqdit0pgWbgruVy7WijDoTWJGtR5yF/s320/fiftyfifty001.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRo4fQvGNnAg-B4vCPqeXA3EzannDEN4XmXZDKOEKOdlnQXIOqRhTvjKuaklKtHM930mLpLJOgBntejlJPATTJRxNEmFnvT0mLR-RqgfLXlEaxJBqdit0pgWbgruVy7WijDoTWJGtR5yF/s800/fiftyfifty001.jpg", "comment_count": 0 }, { "title": "cold ruby punch", "url": "https://cocktailvirgin.blogspot.com/2009/04/cold-ruby-punch.html", "published": "2009-04-05T17:27:00.003-04:00", "updated": "2017-08-31T07:33:26.844-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jerry Thomas", "source": "Bartender's Guide", "year": 1862 }, "categories": [ "batavia arrack", "lemon juice", "port (ruby)", "simple syrup", "tea" ], "ingredients": [ "1 oz Batavia Arrack", "1 oz Port Wine (Ramos Pinto Ruby Port)", "1 1/2 oz Green Tea", "1/2 oz Sugar (by weight, ~1/2 oz by volume with Florida Crystals)", "3/8 oz Lemon Juice", "2 pieces Pineapple (frozen)" ], "instructions": null, "body_text": "1 oz Batavia Arrack\n1 oz Port Wine (Ramos Pinto Ruby Port)\n1 1/2 oz Green Tea\n1/2 oz Sugar (by weight, ~1/2 oz by volume with Florida Crystals)\n3/8 oz Lemon Juice\n2 pieces Pineapple (frozen)\nDissolve sugar in tea after steeping and while still warm; cool tea syrup. Muddle pineapple. Add rest of ingredients and ice, shake, and strain into a punch cup.\nWhile Andrea was cooking dinner on Friday night, I decided to make a punch that I spotted in Jerry Thomas'\nBartender's Guide\nfrom 1862 (online\nhere\n). The Cold Ruby Punch stood out because I was in the mood for a fortified wine like port or sherry and this one had that and Batavia Arrack! The original recipe I modified and scaled back to a two serving size (double the above recipe) is as follows:\nCold Ruby Punch.\nTake 1 quart of Batavia Arrack.\n1 quart of Port wine.\n3 pints of green tea.\n1 pound of loaf-sugar.\nJuice of six lemons.\n1/2 of a pineapple cut in small pieces.\nDissolve the sugar in the tea, add the other materials.\nServe iced.\nThe only ingredient note not listed above was that the green tea we used was from Japan where Andrea purchased it on a business trip a few years back. The pineapple and the sweetness were rather evident on the first part of the sip, the Arrack was very noticeable in the middle, and the green tea stood out on the swallow. The tea and the Arrack made for a great flavor combination, while the port served to take the edge off the Arrack. Andrea was rather pleased with the results and thought that it was one of her favorite punches ever. She agreed with my assessment that we could have backed off on the sugar but the sweetness level was not egregious. While the punch worked well on its own, it stood up to and complemented Andrea's tortellini and rich mushroom sauce.\nCheers from Fred & Andrea of CocktailVirgin!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRm8ntUqGPPunyqCdVRq5cca3eqU2rOpvVSEmG8hAtSrTqB_jSzDtPMLU9Xv-j2DIrDk4ORXHHVUVKDvwT77yPP-ULntXTznduDGT6rZdQKP09bozjCq9IFTzqhIy_HID3IcEFEhMx5Ke/s320/coldruby005.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfFWEwZaXSpy-UUaQ5GtvYKivUv0n2CeDKeb0v-PaUysCETNiZ_twqV2CZmAyTvXPw3P83qsJjU-9g_nNv00hutsS_Sjqx5oHSAf-wTjkaqctnCxpTrt3mH1Z32MqJu2gJvfkvhw1MRvd/s320/coldruby006.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRm8ntUqGPPunyqCdVRq5cca3eqU2rOpvVSEmG8hAtSrTqB_jSzDtPMLU9Xv-j2DIrDk4ORXHHVUVKDvwT77yPP-ULntXTznduDGT6rZdQKP09bozjCq9IFTzqhIy_HID3IcEFEhMx5Ke/s800/coldruby005.jpg", "comment_count": 1 }, { "title": "barbara west", "url": "https://cocktailvirgin.blogspot.com/2009/04/barbara-west.html", "published": "2009-04-06T16:30:00.003-04:00", "updated": "2017-08-31T07:32:12.396-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Ted Haigh's cocktail book", "year": null }, "categories": [ "bitters (Angostura)", "gin", "lemon juice", "sherry" ], "ingredients": [ "2 oz Dry Gin (Anchor Junipero)", "1 oz Sherry (Lustau Don Nuño Dry Oloroso)", "1/2 oz Lemon Juice", "1 small dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Dry Gin (Anchor Junipero)\n1 oz Sherry (Lustau Don Nuño Dry Oloroso)\n1/2 oz Lemon Juice\n1 small dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor our last drink on Friday, I started flipping through the LUPEC Boston\ncocktail book\nfor a use of the last of the freshly squeezed lemon juice I prepped for the Cold Ruby Punch. The Barbara West Cocktail stood out as one that we had never had and one that would also satisfy my hankering for a fortified wine cocktail. The recipe cited Ted Haigh's cocktail book as their source. Both books recommend an Amontillado sherry which we lack, so we opted for a dry Oloroso over the East India Solera sherry in our collection. While Ted recommends this drink as an apertif, we chose it to go with our dessert of Manouri cheese with local honey from a farm in Southborough, MA. The dryness of the sherry and of the recipe as a whole worked as a good cleanser for the sweetness of the dessert. It had a pleasing nuttiness from the sherry and a crispness from the gin's juniper and the lemon juice. The dry Oloroso sherry made for a Martini-like cocktail and seemed to be a good substitute for an Amontillado.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9To1P_16BqfQ-gqS17_lzvQDtKL1DchKfZoxbC46fsQcQfkCWn8s7TviGO_yvnsojzgPugwJQ92GfZtOUoNpSwEvtN5yy9MFPEaviCsZIrOqVRe73e_Om3hzLDNO_lJpNnEZNi9vH-5b/s320/barbwest007.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9To1P_16BqfQ-gqS17_lzvQDtKL1DchKfZoxbC46fsQcQfkCWn8s7TviGO_yvnsojzgPugwJQ92GfZtOUoNpSwEvtN5yy9MFPEaviCsZIrOqVRe73e_Om3hzLDNO_lJpNnEZNi9vH-5b/s800/barbwest007.jpg", "comment_count": 0 }, { "title": "the maldenado", "url": "https://cocktailvirgin.blogspot.com/2009/04/maldenado.html", "published": "2009-04-07T13:31:00.003-04:00", "updated": "2017-08-31T07:31:25.411-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "beer", "lime juice", "tequila" ], "ingredients": [ "1 oz Milagro Blanco Tequila", "1/2 oz Agave Nectar", "1/2 oz Lime Juice", "1 dash Tabasco Sauce", "1 bottle of Negro Modelo Beer" ], "instructions": "Shake tequila, agave nectar, lime juice, and Tabasco with ice. Pour into a stemmed water glass and top off with 4-5 oz beer. Garnish with a lime wedge and serve with remaining beer in bottle.", "body_text": "1 oz Milagro Blanco Tequila\n1/2 oz Agave Nectar\n1/2 oz Lime Juice\n1 dash Tabasco Sauce\n1 bottle of Negro Modelo Beer\nShake tequila, agave nectar, lime juice, and Tabasco with ice. Pour into a stemmed water glass and top off with 4-5 oz beer. Garnish with a lime wedge and serve with remaining beer in bottle.\nLast night I had plans with Adam from\nThe Boston Shaker\nto meet up at Eastern Standard. The plans were on until we realized that it was opening day at Fenway and thus Eastern Standard would be a mobhouse. We switched locales for the plans, until yesterday during the day when we realized the game was postponed due to rain.\nI got to the bar first and secured seats in front of Hugh Fiore. Hugh immediately said that he had an idea and ran off to make me a drink. He returned and presented me with the Maldenado and proclaimed \"Welcome to Summer!\" which was amusingly ironic since it was 42°F and rainy out. However, the drink was part of the new-as-of-yesterday's menu for opening day at Fenway so in a way it is meant to be a harbinger of the warmer months. The Maldenado, named after one of Eastern Standard's bar backs, is part of the return of the beer-based cocktail section along with a Horseneck Shanty, Red Beer, Bitter & Brew, and the Eastern Standard Boiler Maker. Last year I partook of the Ameri-beer (Amer Picon + Czech Pilsner in a 1:4 ratio) which unfortunately expedited the drying up of their precious Amer Picon stash.\nThe citrus definitely stood out in the drink along with the heat from the Tabasco. The tequila seemed to serve two purposes: one was to intensify the hot pepper sauce flavors, and two was to work in conjunction with the beer's hops to add a distinctive sharp note to the drink. Even as the ice melted, the capsaicin level was still high enough to keep my attention and keep the drink interesting. The remaining beer at the end served as a good palate cleanser to prepare me for my next drink; otherwise, it would have been tough to figure out where to go from here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA_2e1kF7wKfUfpuMcjj5ayGlia_K_rB5uX1pPIgiTRC1neeTf9kuUrYNgB6lINlKPmjpN_Ls1GXs-svb-sbyVu1f4HJTf2DUtKUqRwNI75FKIKMu9jeBNylRNwWOI3kKYl0FLwRuzGCC/s320/malden010.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA_2e1kF7wKfUfpuMcjj5ayGlia_K_rB5uX1pPIgiTRC1neeTf9kuUrYNgB6lINlKPmjpN_Ls1GXs-svb-sbyVu1f4HJTf2DUtKUqRwNI75FKIKMu9jeBNylRNwWOI3kKYl0FLwRuzGCC/s800/malden010.jpg", "comment_count": 1 }, { "title": "rabo-de-galo", "url": "https://cocktailvirgin.blogspot.com/2009/04/rabo-de-galo.html", "published": "2009-04-07T14:17:00.004-04:00", "updated": "2017-08-31T07:30:34.604-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (orange)", "cachaça", "pimento dram", "punt e mes" ], "ingredients": [ "2 oz Beija Cachaça", "1 oz Punt e Mes", "1 dash Housemade Orange Bitters" ], "instructions": "Stir the cachaça, Punt e Mes, and bitters on ice. Strain into a cocktail glass pre-rinsed with Allspice Dram. Twist an orange peel over the top and discard the peel.", "body_text": "2 oz Beija Cachaça\n1 oz Punt e Mes\n1 dash Housemade Orange Bitters\nSt. Elizabeth's Allspice Dram\nStir the cachaça, Punt e Mes, and bitters on ice. Strain into a cocktail glass pre-rinsed with Allspice Dram. Twist an orange peel over the top and discard the peel.\nFor my second drink at Eastern Standard last night, I asked Hugh Fiore to make me a drink with Punt e Mes in it and with an Allspice Dram rinse. The\nMaldenado\n's spiciness and tequila made me think of the Allspice Dram, and the bottle of Punt e Mes next to it on the shelf seemed like it would make a good pairing. I left the rest of the ingredients up to Hugh. Hugh's touches were the Beija Cachaça and orange bitters. The cachaça's unaged rum heat made for a good transition from the blanco tequila in the last drink. The Beija's taste and Punt e Mes' berry notes came out in the first part of the sip, and this was followed by the flavors in the Allspice Dram and by a wave of bitter notes from the Punt e Mes vermouth and the orange bitters in the swallow. The Allspice Dram and the roughness of the cachaça complemented each other rather nicely, and the end result reminded me of a raw Pirate's Cocktail. In searching for a name for this drink, I discovered that the Rabo-de-galo in Brazil is a similar 2:1 cachaça to sweet vermouth cocktail. Moreover, the sweet vermouth is sometimes substituted for Cynar in São Palo, a combination with which I am sure would Hugh would be game to experiment.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "marlin", "url": "https://cocktailvirgin.blogspot.com/2009/04/marlin.html", "published": "2009-04-07T18:09:00.004-04:00", "updated": "2024-12-31T13:14:18.247-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": null, "categories": [ "#eastern standard", "curacao", "lemon juice", "lime juice", "maraschino", "orgeat", "rum", "rum (white)" ], "ingredients": [ "1 oz Clement Rhum Agricole", "1 oz Brugal White Rum", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Orgeat", "1/2 oz Lime Juice", "1/2 oz Lemon Juice", "1/2 oz Triple Sec (*)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a cherry.", "body_text": "1 oz Clement Rhum Agricole\n1 oz Brugal White Rum\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Orgeat\n1/2 oz Lime Juice\n1/2 oz Lemon Juice\n1/2 oz Triple Sec (*)\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a cherry.\n(*)\nPostnote:\nShould be blue curaçao to mirror the fish's full name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-FIcKHziMF7wFh10J59C2iOqzzLQPchEiNgMbX95_YdA_NSYAUKsaJKUr2HAcOhhddLWzLWnTrgF0LWoFzv8A38-gF5mvx4lNh6QIYQUr9im9A7xUxAceeUZf8RSTR8Q0DljyWUiDyZc/s320/marlin011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-FIcKHziMF7wFh10J59C2iOqzzLQPchEiNgMbX95_YdA_NSYAUKsaJKUr2HAcOhhddLWzLWnTrgF0LWoFzv8A38-gF5mvx4lNh6QIYQUr9im9A7xUxAceeUZf8RSTR8Q0DljyWUiDyZc/s800/marlin011.jpg", "comment_count": 0 }, { "title": "paper mill", "url": "https://cocktailvirgin.blogspot.com/2009/04/paper-mill.html", "published": "2009-04-08T15:19:00.002-04:00", "updated": "2017-08-31T07:28:36.301-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rick Messier", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (other)", "cynar", "whiskey (Rye)" ], "ingredients": [ "3 oz Rittenhouse Rye", "1 oz Cynar", "2 dashes Fee Brothers Lemon Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist lemon peel over the top and discard.", "body_text": "3 oz Rittenhouse Rye\n1 oz Cynar\n2 dashes Fee Brothers Lemon Bitters\nStir with ice and strain into a cocktail glass. Twist lemon peel over the top and discard.\nYesterday, Andrea was in Boston for a haircut appointment and I met up with her afterwards to get drinks at No. 9 Park. When I arrived, the bar was filled, so we decided to get food at Pho Pasteur in Chinatown in hopes that seats freed up. After a bellyful of noodles and lemongrass, we returned to find two glorious chairs on the short side of the bar.\nFor my first cocktail, I picked the Paper Mill which I do not remember seeing on the menu a few weeks ago. Matt said that Rick Messier, the other bartender at No. 9, created this one. The Paper Mill was rather similar to a Black Manhattan in that it is rye whiskey mixed with an amaro instead of vermouth. Tastewise, the lemon and Cynar really seemed to work well together in this cocktail, with their flavors mingling over a base of a spicy rye. The Fee's lemon bitters smelled very herbal with rosemary and marjoram notes coming through, and this might be part of why it worked with the Cynar. And thinking back to the\nCrown of Thorns\n, Cynar does go well with lemon juice, so lemon oil and lemon bitters could be acting in the same fashion.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "bold proposition", "url": "https://cocktailvirgin.blogspot.com/2009/04/bold-proposition.html", "published": "2009-04-08T18:18:00.004-04:00", "updated": "2017-08-31T07:28:31.095-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Matt", "source": null, "year": null }, "categories": [ "#no. 9 park", "gin", "punt e mes", "scotch" ], "ingredients": [ "2 oz Hayman's Old Tom Gin", "1 oz Zirbenz Stone Pine Liqueur", "1 oz Punt e Mes" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with Scotch.", "body_text": "2 oz Hayman's Old Tom Gin\n1 oz Zirbenz Stone Pine Liqueur\n1 oz Punt e Mes\nLaphroaig (Rinse)\nStir with ice and strain into a rocks glass pre-rinsed with Scotch.\nWhile Andrea and I were enjoying our respective cocktails, the Mémé and Paper Mill, Andrea realized that both were created by Rick, so she asked Matt what cocktails on the menu were his. Besides the ones on the current menu, he mentioned that all 9 cocktails from the Restaurant Week menu were his (including the\nArmada\n) and he wanted to make us his favorite of the bunch, the Bold Proposition. Not only was the drink bold, it was complex and changed over time. The first sensation was the peaty-smoky smell from the Laphroaig rinse. Upon tasting it, the grape of the Punt e Mes stood out in the first part of the sip and this was followed by the pine and juniper of the Zirbenz and gin on the swallow. As the drink warmed up, the cocktail became more bitter with a greater smoky aftertaste. Moreover, it surprised us how the pine notes decayed or perhaps mutated as the drink came closer to room temperature. With the change in temperature, it had morphed into a different beast. The Bold Proposition certainly lived up to its name, indeed.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[bitter symphony no. 9]", "url": "https://cocktailvirgin.blogspot.com/2009/04/bitter-symphony-no-9.html", "published": "2009-04-09T15:57:00.005-04:00", "updated": "2017-08-31T07:28:28.180-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Matt", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amer picon", "bitters (other)", "chartreuse (green)", "genever" ], "ingredients": [ "2 1/2 oz Anchor Genevieve Gin", "1 oz Green Chartreuse", "1/2 oz Amer Picon", "1 dash Fee's Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist orange peel over the top and discard peel.", "body_text": "2 1/2 oz Anchor Genevieve Gin\n1 oz Green Chartreuse\n1/2 oz Amer Picon\n1 dash Fee's Grapefruit Bitters\nStir with ice and strain into a rocks glass. Twist orange peel over the top and discard peel.\nFor my last drink at No. 9 Park, Matt decided to improvise on the spot. Similar to the Bold Proposition, this cocktail was rather dynamic as it changed over time. At the beginning of the drink at its coldest point, the green Chartreuse and Genever gin dominated. I was saddened that the Amer Picon was lost in the flavor profile save for perhaps some smoothness and sweetness. The Amer Picon did donate a great deal colorwise to the brownness of the drink. Intriguingly, as the drink warmed up, the orange of the Picon became more and more dominant with the Chartreuse diminishing a notch or two. This flip flop, whether due to temperature or my taste buds acclimating to the Chartreuse, was most notable.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "mémé", "url": "https://cocktailvirgin.blogspot.com/2009/04/meme.html", "published": "2009-04-09T16:41:00.005-04:00", "updated": "2017-08-31T07:27:51.406-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Rick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "applejack", "cointreau", "lemon juice", "simple syrup (other)" ], "ingredients": [ "2 oz. applejack (Laird's)", "1/2 oz. cointreau", "1/2 oz. lemon juice", "1/2 oz. lavender honey syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz. applejack (Laird's)\n1/2 oz. cointreau\n1/2 oz. lemon juice\n1/2 oz. lavender honey syrup\nShake with ice and strain into a cocktail glass.\nTo make the lavender honey simple syrup, simmer lavender buds until they reach a temperature of 140F, then add honey to taste.\nThis cocktail, my first of the evening at No. 9 Park, was just one of the ways we managed to snatch victory from the jaws of defeat this past Tuesday. It took me all of 30 seconds to decide on the Mémé. Matt told us that it was Rick's tribute to his French Canadian grandmother, who smelled like lavender. This drink used sidecar proportions with the crisp applejack subbing in for the usual grape-based brandy. On first sip, the cocktail did taste very old fashioned, with a familiar flavor I couldn't quite identify. Overall I was quite pleased, and noted to Matt that Rick seemed to really be coming along with his mixology. Matt gave him high marks indeed, and noted that Rick had created several of the newer cocktails on No. 9's menu. After noting the recipe, I concluded that the lavender-honey combination triggered a memory for me - of a lavender crème brûlée I once had in San Francisco. So Rick gets my praise for this as well.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "kentucky monk", "url": "https://cocktailvirgin.blogspot.com/2009/04/kentucky-monk.html", "published": "2009-04-09T17:23:00.002-04:00", "updated": "2017-08-31T07:27:46.210-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Matt", "source": "No. 9", "year": null }, "categories": [ "#no. 9 park", "benedictine", "bitters (Angostura)", "cherry brandy", "whiskey (Bourbon)" ], "ingredients": [ "3 oz. bourbon (Buffalo Trace)", "1 oz. benedictine", "1/2 oz. cherry heering", "1 dash angostura bitters" ], "instructions": "Stir with ice, strain into a cocktail glass.", "body_text": "3 oz. bourbon (Buffalo Trace)\n1 oz. benedictine\n1/2 oz. cherry heering\n1 dash angostura bitters\nStir with ice, strain into a cocktail glass.\nThis was my third drink at No. 9. For my second, I shared a half-portion of the\nBold Proposition\nwith Fred, and asked Matt for a good cocktail to bridge between it and the dessert-like Mémé. He thought the Benedictine would be fragrant enough to reset my nose after the scotch-forward BP, with the fruity sweetness of the cherry heering echoing the floral honey in my first cocktail. The hefty slug of bourbon definitely steered this into serious territory. The Benedictine was indeed a nice palate cleanser, and I was surprised that I couldn't taste any of the cherry, except to note that the sweetness took some of the burn off the bourbon.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "sand and blood", "url": "https://cocktailvirgin.blogspot.com/2009/04/sand-and-blood.html", "published": "2009-04-11T22:35:00.009-04:00", "updated": "2017-08-31T07:18:38.839-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*mixology monday", "*original", "cherry brandy", "cointreau", "orange juice", "scotch", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Scotch (Famous Grouse)", "3/4 oz Sweet Vermouth (Noilly Prat)", "3/4 oz Cherry Brandy (Cherry Heering)", "3/4 oz Orange Juice (Freshly Squeezed)" ], "instructions": "Shake well with ice and strain into chilled cocktail glass. Garnish with an orange wedge.", "body_text": "This month's\nMixology Monday\ntheme, \"Superior Twists\" (MxMo XXXVIII), was chosen by Tristan Stephenson from\nThe Wild Drink Blog\n. Tristan gave the description as, \"This month's Mixology Monday is all about twists on classic cocktails, that for one reason or another do an even better job than the drinks upon which they are based. This could be as simple as a classic Margarita with a dash with a special touch that completes it, or maybe as complicated as a deconstructed Hemingway Daiquiri with a homemade rum foam/caviar/jus/trifle. It might be taking a classic like a Manhattan and using Tequila instead of Bourbon?\"\nWhen I gave this theme a little thought, some of the variations that popped into my head were from Max Toste of Deep Ellum (Allston, MA). None of them were extreme, but he definitely puts his own touches on classic recipes. One in particular was the\nBlood and Sand\nvariation he did where he supplemented the Cherry Heering with a muddled Luxardo Marasca Cherry, replaced the orange juice with muddled orange slices and orange bitters, and adjusted the ratios to be more Scotch forward. For mine, I wondered if we messed with the juice versus liqueur identities by swapping the Cherry Heering liqueur and orange juice for cherry juice and Cointreau -- a drink I dubbed the Sand and Blood (*). Moreover, it would allow me to have one the old school equal parts way that my friend Dan insisted that I give a try to once; I did so for him and for comparison's sake as well.\nBlood and Sand\n3/4 oz Scotch (Famous Grouse)\n3/4 oz Sweet Vermouth (Noilly Prat)\n3/4 oz Cherry Brandy (Cherry Heering)\n3/4 oz Orange Juice (Freshly Squeezed)\nSand and Blood\n3/4 oz Scotch (Famous Grouse)\n3/4 oz Sweet Vermouth (Noilly Prat)\n3/4 oz Cherry Juice (Unsweetened)\n3/4 oz Orange Liqueur (Cointreau)\nShake well with ice and strain into chilled cocktail glass. Garnish with an orange wedge.\nBlood & Sand (left) and Sand & Blood (right)\nThe twist was rather good! It was not as sweet as the original and had a slight bit more of a sharp edge to it. The Scotch was more pronounced in the variant, whereas the original was more fruit dominant. In addition, the respective liqueurs shone through with the twist's Cointreau standing out and the cherry flavors in the original hogging more of the limelight. Both Andrea and I preferred the variant to the original although she was more definite about it than I was (and she has had a few more Blood and Sands around town than I have). The original was smoother, sweeter, and easier to drink perhaps from the orange juice; however, it was less intriguing and lacked the complexity on the swallow that the variant had.\n(*) Perhaps a better name would have been the Bloody Valentino, to pay homage to the actor Rudolph Valentino who starred in the 1922 movie\nBlood and Sand\nfor which the drink is named after. Or My Bloody Valentino for you indie rock fans.\nPostscript:\nPlease read the\nround up\nof the other MxMo posts from this month's theme!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2yTC9PUvMUgcUBrhYSZU74wNovUacDUIFF-eQsa_jBcndhBuoBep8-YVWgH-SpHC7n6e3_BtmoMH62B9G7d7Fy1tVNBzklonL7aQUI1ZPLcmCFLQ4NEmkseSCL7ofRNP9uFsQ-N4whP9/s320/bloodsand016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 3 }, { "title": "the peacock", "url": "https://cocktailvirgin.blogspot.com/2009/04/peacock.html", "published": "2009-04-14T12:22:00.008-04:00", "updated": "2017-08-31T07:17:51.710-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Waldorf-Astoria Bar Book", "year": null }, "categories": [ "absinthe", "amer picon", "cognac" ], "ingredients": [ "2 dash (1 tsp) Amer Picon", "1 dash (1/2 tsp) Absinthe (Versinthe La Blanche)", "1 1/2 oz Brandy (Courvoisier VSOP)" ], "instructions": "Stir on ice and strain into a cocktail glass. Shake with ice and strain into a champagne glass.", "body_text": "2 dash (1 tsp) Amer Picon\n1 dash (1/2 tsp) Absinthe (Versinthe La Blanche)\n1 1/2 oz Brandy (Courvoisier VSOP)\nStir on ice and strain into a cocktail glass.\nLast night while my potatoes were boiling for a batch of homemade gnocchi, I began flipping through the\nWaldorf-Astoria Bar Book\nand I spotted what seemed like a good aperitif cocktail, the Peacock. Using some of Wondrich's conversions in\nImbibe!\n, I interpreted each dash of liqueur as a half a teaspoon (although he shows some variation depending on the ingredient and the recipe). The cocktail did prove to be dry enough to be a good aperitif with the absinthe and Amer Picon giving the right level of complexity.\nWhile drinking the Peacock, the absinthe flavors hit you on the first part of the sip. This is followed by the Cognac's butteriness, and then, lastly on the swallow, the Amer Picon bitters shine through. The absinthe though not overwhelming relative to the Cognac did seem to dwarf the Amer Picon a bit.\nWhile researching the cocktail this morning, I found a good\narticle\nby Gary Regan. Apparently, the history of the name revolves around an alleyway between the old Waldorf and Astoria hotels where young socialites strolled back and forth to see and be seen. With all of the strutting and preening going on, the corridor was dubbed Peacock Alley, and the cocktail was named in homage to this social institution. According to the article (but not mentioned in the cocktail book), the drink was originally served over crushed ice. Moreover, the current day Waldorf-Astoria bar serves the Peacock as a vodka, Pama, and Patron Citronge concoction in part due to the difficulty procuring Amer Picon and in part due to modern popular taste sensibilities eschewing anise-flavored liqueurs (not to mention liquors other than vodka). I will provide the\nrecipe\nI found for it but I will probably pass on this version:\nThe Peacock\n(2005 Version)\n1 1/2 oz XO Vodka\n1 1/2 oz Pama Liqueur\n1 dash (1/4 oz) Patron Citronge\nShake with ice and strain into a champagne glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3ZtrzMVKufT7rqeHN5Pgcg5b-fksd2PYLuCWt9iuAI-iH1GZtjbedlpcohsgVv3Tp-34BQFF6DbcJq_YClG-ycS7i2S1KppmJNRJIsE-aC_-gjiYzIfaLlPpExa2F5zz4bBmIge1kUGd/s320/peacock028.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3ZtrzMVKufT7rqeHN5Pgcg5b-fksd2PYLuCWt9iuAI-iH1GZtjbedlpcohsgVv3Tp-34BQFF6DbcJq_YClG-ycS7i2S1KppmJNRJIsE-aC_-gjiYzIfaLlPpExa2F5zz4bBmIge1kUGd/s800/peacock028.jpg", "comment_count": 0 }, { "title": "marchessa", "url": "https://cocktailvirgin.blogspot.com/2009/04/marchessa.html", "published": "2009-04-15T10:28:00.003-04:00", "updated": "2017-08-31T07:16:56.757-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "the Independent", "year": null }, "categories": [ "#independent", "amaro nonino", "aperol", "gin" ], "ingredients": [ "1 oz Plymouth Gin", "1 oz Amaro Nonino", "1 oz Aperol" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Plymouth Gin\n1 oz Amaro Nonino\n1 oz Aperol\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nLast night after getting Indian food in Union Square, we went over to the Independent for a cocktail and dessert. Both Andrea and I spotted and tried the new drinks on the menu. She went with the Apple Jack Rabbit which was a Laird's Apple Jack sour sweetened with maple syrup. And I picked out the Marchessa which seemed like it should be the fourth part of the\nFlight of Heraldry\n. This series of drinks was created a few years ago at No. 9 Park by Ryan McGrale and John Gertsen and based on the\nNegroni\n. To follow the tale of Count Negroni, they created the\nContessa\nfor the count's wife and the\nPatrician\nfor the count's imagined \"bitter laborer\".\nWhether or not the Independent's creation is part of the tale of Count Negroni or not (or which Marchesa it refers to), the drink is equal parts, gin-based, and full of bitter liqueur flavors like the other three. And the one bartender Liam made me was quite tasty. The first sensation was the orange oils on the nose. Upon the sip, the Aperol's bitter orange-rhubarb flavors filled the mouth, and on the swallow, the Amaro Nonino's complex bitterness took over. The orange oil and the Aperol had a wonderful synergy as did the Aperol and the Amaro Nonino. The bite of the Amaro Nonino intriguingly transformed the Aperol such that the end result tasted something very similar to Campari.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "hibiscus white rum milk punch", "url": "https://cocktailvirgin.blogspot.com/2009/04/hibiscus-white-rum-milk-punch.html", "published": "2009-04-16T16:52:00.004-04:00", "updated": "2017-08-31T07:16:51.364-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Ben Sandrof", "source": "Drink", "year": null }, "categories": [ "#drink", "lime juice", "rum (white)", "sugar" ], "ingredients": [ "1/2 pound of white sugar, dissolved in sufficient hot water.", "1 pineapple, peeled, sliced and pounded.", "6 cloves.", "20 coriander seeds.", "1 small stick of cinnamon.", "1 pint of brandy.", "1 pint of Jamaica rum.", "1 gill of Batavia Arrack.", "1 cup of strong green tea.", "1 quart of boiling water.", "1 quart of hot milk." ], "instructions": null, "body_text": "Hibiscus Tea-Infused White Rum\nLime Zest\nLime Juice\nCinnamon\nClove\nSugar\nMilk\nMade in advance and bottled. Served chilled in a cocktail glass. See the recipe below for the California Milk Punch for an idea of how this recipe was prepared. (EDIT: see below for a recipe for this punch, perhaps not this batch, as published in Boston.com!)\nLast night at Drink, I spoke with Ben Sandrof about his Jerry Thomas-style milk punches he has been making. Unlike some old fashioned milk punches which are booze, milk, sugar, and some grated nutmeg, his recipes are of the style where the milk is heated and mixed with lemon or lime juice to precipitate the curd. The curd is removed and what is left is an interesting mouthfeel of the whey. The effect is more subtle and slightly different than that of gum arabic or egg white. Also, the end result is clarified and not the least bit cloudy.\nBen gave me samples of three of the punches and I believe that he had a fourth one that he did not bring out. One was Jerry's California Milk Punch (see recipe below) which was very tasty but reminded me a lot of the\nCold Ruby Punch\nI had made about two weeks prior due to the Batavia Arrack and muddled pineapple flavors. The second one was a Scotch-St. Germain milk punch which was rather flavorful but way too sweet for my palate. The last milk punch was a hibiscus-white rum recipe which I enjoyed enough that I chose it for a full-sized serving. The hibiscus flower came through both on the nose and in the taste, and the floral notes in the punch were slightly reminiscent of St. Germain Elderflower Liqueur. The clove was definitely detectable in the slightly bitter swallow. This is not to say that the punch was bitter over all -- far from it with the sugar tipping the recipe to a somewhat sweet balance. My guess is that the bitter notes came from the alcohol extraction of the tea itself. The punch had just enough complexity to make savoring it slowly worthwhile and had plenty of sweetness and richness from the sugar and whey to make it rather easy to drink.\nCalifornia Milk Punch\n(For Bottling)\nTake the juice of four lemons.\nThe rind of two lemons.\n1/2 pound of white sugar, dissolved in sufficient hot water.\n1 pineapple, peeled, sliced and pounded.\n6 cloves.\n20 coriander seeds.\n1 small stick of cinnamon.\n1 pint of brandy.\n1 pint of Jamaica rum.\n1 gill of Batavia Arrack.\n1 cup of strong green tea.\n1 quart of boiling water.\n1 quart of hot milk.\nPut all the materials in a clean demijohn, the boiling water to be added last; cork this down to prevent evaporation, and allow the ingredients to steep for at least six hours; then add the hot milk and the juice of two more lemons; mix, and filter through a jelly-bag; and when the punch has passed bright, put it away in tight-corked bottles. This punch is intended to be iced for drinking.\nRecipe from Jerry Thomas'\nBartender's Guide\n(1862).\nPOSTNOTE:\nI found an\narticle\non Boston.com written by Lauren Clark of\nDrinkBoston\nwrote that gives one version of Drink's punch:\nRum-hibiscus milk punch\n1 bottle (750 mL) white rum\nZest of 1 orange\nZest of 2 lemons\n1 tbsp dried hibiscus leaves\n2 cup simple syrup (1:1)\n1 cup fresh lime juice\n2 cup fresh whole milk (preferably unpasteurized)\n1/2 tsp ground cinnamon\n1/2 tsp ground cloves\n1. Have on hand a 1-gallon container and 2 pitchers (1 should be glass).\n2. In a large glass or ceramic bowl, combine the rum and orange and lemon rinds. Cover tightly and set aside to infuse for 48 hours. Add hibiscus and infuse for 2 hours more.\n3. Strain the rum mixture through a fine-meshed sieve into a 1-gallon container. Add the simple syrup and stir well. Stir in the lime juice.\n4. In a medium saucepan, heat the milk to 180 degrees. Pour the hot milk into the rum mixture. Add the cinnamon and clove. Stir and set aside for 30 minutes or until the mixture curdles.\n5. Set a fine-meshed strainer over a pitcher (glass isn't necessary right now). Pour the milk mixture through the strainer. When the flow of liquid has slowed to a drip, place strainer into a glass pitcher and slowly pour contents of first pitcher into the strainer. (Do not remove curd after first straining; it forms a natural filter.) Rate of flow from strainer should be slow and steady, and resulting liquid should be clear.\n6. Store punch in a corked bottle or covered container and refrigerate for up to 8 weeks. Serve cold in small, stemmed glasses, such as sherry glasses. Adapted from Drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "four rum old fashioned", "url": "https://cocktailvirgin.blogspot.com/2009/04/four-rum-old-fashioned.html", "published": "2009-04-17T16:08:00.004-04:00", "updated": "2017-08-31T07:16:44.288-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": null, "attribution": { "creator": "Ben Sandrof", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (aromatic)", "bitters (orange)", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Batavia Arrack", "1/2 oz Ron Pampero Anniversario", "1/2 oz JM Rhum Blanc", "1/2 oz Barbancourt 8 Year Rum", "1/2 oz Cinnamon Syrup", "2 dashes Abbott's Bitters", "2 dashes Angostura Orange Bitters" ], "instructions": "Add to a rocks glass with large ice chunk. Stir in glass. Twist a lime and an orange peel over the top and rim edge. Fee Brothers Whiskey Barrel or other aromatic bitters is a good alternative if no Abbott's is available.", "body_text": "1/2 oz Batavia Arrack\n1/2 oz Ron Pampero Anniversario\n1/2 oz JM Rhum Blanc\n1/2 oz Barbancourt 8 Year Rum\n1/2 oz Cinnamon Syrup\n2 dashes Abbott's Bitters\n2 dashes Angostura Orange Bitters\nAdd to a rocks glass with large ice chunk. Stir in glass. Twist a lime and an orange peel over the top and rim edge. Fee Brothers Whiskey Barrel or other aromatic bitters is a good alternative if no Abbott's is available.\nFor my last beverage at Drink on Wednesday, Ben Sandrof wanted to make me a four rum old fashioned. The rums he chose originated from 4 countries: Indonesia, Venezuela, Martinique, and Haiti, and the variety of flavors added a lot of character to this drink. The first sensation was a strong citrus nose from the orange and lime peel essential oils. Of the rums, the sharp notes of the Batavia Arrack stood out the most with the funkiness of the rhum agricole placing second. The Barbancourt and Pampero added to the richness but were less identifiable especially compared to the other two. The cinnamon from the syrup and spice flavor from the bitters especially the clove oil from the Abbott's added a pleasing level of complexity to round off the drink's profile.\nAnd the vocabulary word of the night was\nhogo\nwhich is used to describe the strange twang smell in rums, especially pot stilled ones like rhum agricoles. It is frequently described as a plastic or latex smell. The smell originates from the fusel oils which are fermentation byproducts that can get carried over during distillation. A little of this oil adds a delightful character and a lot can induce bad hangovers.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "dutch masters", "url": "https://cocktailvirgin.blogspot.com/2009/04/dutch-masters.html", "published": "2009-04-17T18:44:00.002-04:00", "updated": "2017-08-31T07:16:40.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (aromatic)", "cherry brandy", "cognac", "lemon juice" ], "ingredients": [ "2 1/4 oz Cognac", "1 oz Cherry Heering", "1/2 - 3/4 oz Lemon Juice", "1 dash Smoking Ban Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 1/4 oz Cognac\n1 oz Cherry Heering\n1/2 - 3/4 oz Lemon Juice\n1 dash Smoking Ban Bitters\nShake with ice and strain into a cocktail glass.\nAfter departing Drink on Wednesday night, it was still somewhat early so I decided to stop off on the way home at Rendezvous to visit Scott Holliday. While looking over the cocktail menu, my eyes immediately spotted the Dutch Masters as the new drink on the menu. After just having something at Drink with my Abbott's bitters (I gave them a sample a few weeks back that was early in the oak aging process), I was amused that Scott was using my Smoking Ban Bitters on his menu. I assume that Scott named the cocktail to refer to the Dutch origin of the cherry liqueur in the recipe and perhaps to the well-known cigar brand (a nod to the bitters).\nThe Dutch Masters had a delightful sour cherry flavor similar to the rye-based\nHigh Hat\n. However, unlike the bitter-free High Hat, the Dutch Masters gained a spicy complexity from their inclusion. Besides the spiciness, these bitters also seemed to have a nice drying effect on the drink's balance.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "new york sour", "url": "https://cocktailvirgin.blogspot.com/2009/04/new-york-sour.html", "published": "2009-04-20T12:28:00.004-04:00", "updated": "2017-08-31T07:16:35.645-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": null, "categories": [ "curacao", "lemon juice", "sugar", "whiskey (Rye)", "wine (red)" ], "ingredients": [ "2 oz Rye (Pikesville)", "1/2 Lemon (~3/4 oz Juice)", "1/2 oz Water", "1 tsp Sugar (1 Demerara Sugar Cube)", "1 dash Curacao (1/4 oz Curacao of Curacao)", "1/2 oz oz Claret (Herding Cats Cab/Shiraz)" ], "instructions": "Muddle sugar in water. Add rye, lemon juice, curacao, and ice and shake. Strain into a cocktail or sour glass and float the wine on top.", "body_text": "2 oz Rye (Pikesville)\n1/2 Lemon (~3/4 oz Juice)\n1/2 oz Water\n1 tsp Sugar (1 Demerara Sugar Cube)\n1 dash Curacao (1/4 oz Curacao of Curacao)\n1/2 oz oz Claret (Herding Cats Cab/Shiraz)\nMuddle sugar in water. Add rye, lemon juice, curacao, and ice and shake. Strain into a cocktail or sour glass and float the wine on top.\nOn Thursday before cooking dinner, I cracked open David Wondrich's\nImbibe!\nand found the recipe for the New York Sour which had been mentioned on Chow. I was attracted to the recipe for the concept of the red wine float. Wondrich cites a Chicago bartender who claimed that the float of red wine gives the drink \"the claret 'snap'... [which] makes the drink look well and it gives it a better taste.\" To the recipe, I took Wondrich's recommendation to reduce the sugar from 1 tablespoon to 1 teaspoon and also \"modernized\" the recipe by using the 1880's-era addition of curacao.\nTo what would be an otherwise regular rye sour, the curacao rounded out the citrus flavors and added more depth. The wine float surprisingly lingered even the glass was emptied, albeit in diminished depth. Indeed, the wine did not just add a delightful appearance to the drink but the tannins served to dry out the drink slightly besides adding to the flavor. The extra attention to details in the recipe levitated this drink above a normal whiskey sour and made it quite a \"pleasant-looking, red-headed drink\" (Chicago Tribune, 1883).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskKW-lJLVXvflaxfE0Gd3tb7kabxhPRqcnu4QeLVAjOPYlEK01LXSk5gpLFWmF8Gu1N2D82rxr-7o0sDiE9hjgMxcQzqoSJ9EqoMPY6b5il3GdEjfdPO8OC8gA6DwZouFNUA4FbDVjoEY/s320/nysour034.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskKW-lJLVXvflaxfE0Gd3tb7kabxhPRqcnu4QeLVAjOPYlEK01LXSk5gpLFWmF8Gu1N2D82rxr-7o0sDiE9hjgMxcQzqoSJ9EqoMPY6b5il3GdEjfdPO8OC8gA6DwZouFNUA4FbDVjoEY/s800/nysour034.jpg", "comment_count": 0 }, { "title": "tasmanian twister", "url": "https://cocktailvirgin.blogspot.com/2009/04/tasmanian-twister.html", "published": "2009-04-20T14:09:00.003-04:00", "updated": "2017-08-31T07:15:51.414-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Mittie Hellmich", "source": "Ultimate Bar Book", "year": null }, "categories": [ "campari", "gin", "grapefruit juice", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Campari", "1/2 oz Sweet Vermouth (Noilly Prat)", "1 oz Pink Grapefruit Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist (used grapefruit twist instead).", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Campari\n1/2 oz Sweet Vermouth (Noilly Prat)\n1 oz Pink Grapefruit Juice\nShake with ice and strain into a cocktail glass. Garnish with an orange twist (used grapefruit twist instead).\nOn Friday night, Andrea returned home from work with a grapefruit one of her coworkers had given her from Florida. Figuring that I would have better luck looking in a newer cocktail book for a grapefruit juice recipe, I opened up Mittie Hellmich's\nUltimate Bar Book\nand spotted one of her original recipes that looked enticing. Remembering how well Campari and grapefruit juice go together from the\nShiver\nI had at Chez Henri, the Tasmanian Twister seemed like a good choice for a drink to christen the 2009 drinks-on-the-deck season (we have a 2nd floor deck overlooking a semi-major street which was one of the impetuses for starting to mix at home one summer).\nAndrea's first comment was how beautiful the color of the drink was. The combination of the reddish colors from the sweet vermouth, Campari, and pink grapefruit juice was quite stunning. The grapefruit nose started the drink with the Campari's herbal notes following up on the sip. The Campari and grapefruit worked just as well here as it did in the Shiver with the Campari complementing the grapefruit's delightful tartness. By the end of the drink, I was still pondering Tasmanian Twisters' name but fully convinced by its recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0pinBUjeutA0Bru2B3TdBA6tUQydwgA5h-i2UFmDGw7TqNABMakoedC_gna4GkNHwHd-pRHUHW_pPPW9WdIWO5hDJwHnlZGLGDyVvW1DT2D3KQJH1BUg9lUgbyurVGJmIKpadtQwpDGb/s320/tastwist040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0pinBUjeutA0Bru2B3TdBA6tUQydwgA5h-i2UFmDGw7TqNABMakoedC_gna4GkNHwHd-pRHUHW_pPPW9WdIWO5hDJwHnlZGLGDyVvW1DT2D3KQJH1BUg9lUgbyurVGJmIKpadtQwpDGb/s800/tastwist040.jpg", "comment_count": 1 }, { "title": "ramos gin fizz", "url": "https://cocktailvirgin.blogspot.com/2009/04/ramos-gin-fizz.html", "published": "2009-04-21T17:00:00.003-04:00", "updated": "2017-08-31T07:15:15.646-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": null, "categories": [ "cream", "egg white", "gin", "lemon juice", "lime juice", "soda", "sugar" ], "ingredients": [ "2 oz Old Tom Gin", "1/2 Lemon (1 oz Lemon Juice)", "1/2 Lime (1/2 oz Lime Juice)", "1 tsp Vanilla Extract", "2-3 dash Orange Flower Water", "1 Egg White", "1 1/2 oz Heavy Cream (Used Soy Milk)", "1 tsp Superfine Sugar", "2-4 oz Club Soda" ], "instructions": "Shake with ice for 5 minutes and strain into a highball glass. Top off with club soda and garnish with a lemon slice.", "body_text": "2 oz Old Tom Gin\n1/2 Lemon (1 oz Lemon Juice)\n1/2 Lime (1/2 oz Lime Juice)\n1 tsp Vanilla Extract\n2-3 dash Orange Flower Water\n1 Egg White\n1 1/2 oz Heavy Cream (Used Soy Milk)\n1 tsp Superfine Sugar\n2-4 oz Club Soda\nShake with ice for 5 minutes and strain into a highball glass. Top off with club soda and garnish with a lemon slice.\nAfter getting back from my paintball tournament on Sunday and catching up on the interwebs, my ears perked up when I heard the sound of ice bouncing around a cocktail shaker three rooms away. The sound kept going longer than I expected a normal shake to go. And then it dawned on me -- Andrea was using the Hayman's Old Tom Gin we had bought the day before in a Ramos Gin Fizz. The Ramos is a drink that requires so much shaking that the Ramos' saloons hired shaker boys to take over this task from the bartenders for upwards of 15 minutes (according to legend and lore). After walking into the kitchen, just as in the later eras where bartenders would pass off the drink to the next bartender in succession to shake, I took my turn at the Boston shaker. I could easily see how the 5 minutes that we shook it for could seem like 15 especially if we were doing more than one of these.\nThe recipe Andrea was using came from Mittie Hellmich's book which is only slightly different from the ones in\nFamous New Orleans Drinks & How to Mix'em\nand\nImbibe!\n. We had never made them at home before and only once had them out when\nEric Seed was in town\nshowcasing his new Old Tom Gin and other products and Max at Deep Ellum made a Ramos and a few other drinks.\nThe Ramos Gin Fizz had a great orange blossom and lemon juice aroma to it. The citrus combined with the sweet creamy gin flavors was an amazing experience to drink. Andrea thought that it was not as decadent as the one Max made us due to using soy milk (all we lactards usually have in the house) instead of using cream. Andrea has also been pondering how to make one of these for our vegan friends especially after some pretentious cocktail snobs told her it could not be done -- period. Given that we have made French 75's and other champagne cocktails with\nbeer\namongst other wacky experimentation in drink not to mention in food, we shrugged off their disparaging comments. Besides the soy milk for cream substitution, in place of the egg she thought some blenderized avocado might work or perhaps a vegan egg replacer like Ener-G. Well, it's a project for another day.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uF6f6kC4hj6LgzjRXyPcVLHlPRClliSDClHQE0hnyuOZZU0q0l_jMuBWk7WEoWwVE4gh-niVdn8pQm0IEORV1n0NAncPquXMwQrKGn6hpmZnXxNclRJIbkBoglKU-ibCk6NeSHg-GCLv/s320/ramos046.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uF6f6kC4hj6LgzjRXyPcVLHlPRClliSDClHQE0hnyuOZZU0q0l_jMuBWk7WEoWwVE4gh-niVdn8pQm0IEORV1n0NAncPquXMwQrKGn6hpmZnXxNclRJIbkBoglKU-ibCk6NeSHg-GCLv/s800/ramos046.jpg", "comment_count": 3 }, { "title": "sardi's delight", "url": "https://cocktailvirgin.blogspot.com/2009/04/sardis-delight.html", "published": "2009-04-21T17:46:00.004-04:00", "updated": "2017-08-31T07:12:52.991-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Vincent Sardi's restaurant", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "gin", "grenadine", "lemon juice", "pastis" ], "ingredients": [ "1/2 jigger Gin (1 1/2 oz, used 209)", "1 spoon Passion Fruit Juice (1/4 oz Ceres brand)", "2 dash Grenadine (1/4 oz, used homemade)", "1 spoon Lemon Juice (1/4 oz)", "2 dash Absinthe (1/4 oz, Henri Bardouin Pastis)", "2 drop Bitters (1 dash Angostura)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1/2 jigger Gin (1 1/2 oz, used 209)\n1 spoon Passion Fruit Juice (1/4 oz Ceres brand)\n2 dash Grenadine (1/4 oz, used homemade)\n1 spoon Lemon Juice (1/4 oz)\n2 dash Absinthe (1/4 oz, Henri Bardouin Pastis)\n2 drop Bitters (1 dash Angostura)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter drinking the Ramos Gin Fizz on Sunday night, I began flipping through our copy of the 1934 reprint of\nBoothby's World Drinks and How to Mix Them\nto find a recipe to use up the leftover freshly squeezed lemon juice. I spotted the Sardi's Delight; besides the curious name, the recipe's inclusion of passion fruit juice attracted me. I got up and checked out the history of this drink on the web and found a recipe for it on CocktailDB. In the above recipe, the Boothby's is on the left and the CocktailDB's along with the specific ingredients we used are in parentheses on the right. The drink was invented at Vincent Sardi's restaurant in New York City. This major Broadway actor's hang-out was founded in 1927 so the recipe must have been one of their early creations given that it was published in my edition of Boothby's only 7 years later.\nOne delightful thing about this recipe's balance is that, unlike say\nFirpo's Balloon\n, the anise seed flavor was not overwhelming and only gave it a hint of a \"Good'n'Plenty\" cocktail (Andrea's term for it). The other flavors worked rather well in the drink, with the lemon and Angostura bitters being very detectable over the gin and pastis. The grenadine and passion fruit worked with the lemon juice to round out the cocktail's fruit profile but were not as noticeable as distinct flavors.\n(Monster in the photo created by\nCoffee-Drinker\n, and some of the Sardi's information was from this great\nMae West\nblog).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUm1FgINZwKaFiB5-bUCbwiX_r9SF9kXkVss9G05ePFyBD3GaUo3CpGEQ-Vmh6HhlXicbi_2CerLEmPNpfqBKUDaSZ7-pUMwiBZu9E7Mapr5o0NB2vOiKW_wJ4tgk1M1ITY3ub4JMMSs5/s320/sardi047.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUm1FgINZwKaFiB5-bUCbwiX_r9SF9kXkVss9G05ePFyBD3GaUo3CpGEQ-Vmh6HhlXicbi_2CerLEmPNpfqBKUDaSZ7-pUMwiBZu9E7Mapr5o0NB2vOiKW_wJ4tgk1M1ITY3ub4JMMSs5/s800/sardi047.jpg", "comment_count": 0 }, { "title": "[rhubarb rye]", "url": "https://cocktailvirgin.blogspot.com/2009/04/rhubarb-rye.html", "published": "2009-04-23T17:43:00.003-04:00", "updated": "2017-08-31T07:11:29.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Aaron Butler", "source": "Drink", "year": null }, "categories": [ "#drink", "aperol", "averna", "bitters (orange)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Averna", "1/2 oz Aperol", "1/2 dash No. 9 Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top and discard the peel.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Averna\n1/2 oz Aperol\n1/2 dash No. 9 Orange Bitters\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top and discard the peel.\nOn Tuesday night after dinner, we stopped in at Drink. For my first cocktail, Aaron Butler made me something very similar to the\nRed Carpet\nthat Kit made Jess at Eastern a while back. I asked Aaron for something with Aperol and rum, and he replied that he had an idea with Aperol and whiskey. The drink he made me was very much like a Black Manhattan softened by the Aperol. Orange oils hit the nose as the first sensation, and the sip gave into a bounty of richness followed by a bitter swallow. The flavor was reminiscent of a bittersweet chocolate taste.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "golden fizz", "url": "https://cocktailvirgin.blogspot.com/2009/04/golden-fizz.html", "published": "2009-04-23T18:01:00.004-04:00", "updated": "2017-08-31T07:11:17.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": null, "categories": [ "#drink", "egg", "gin", "lemon juice", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "3/4 oz (*) Simple Syrup", "1/2 oz Lemon Juice", "1 Egg Yolk" ], "instructions": "Shake gin, simple, lemon, and egg once without ice and once with ice. Double strain into a highball glass. Top off with club soda, add straw and gently stir. (*) I would recommend using a lot less simple, such as 1/4 oz. CocktailDB's ratio is 1 oz lemon juice to 1 tsp sugar.", "body_text": "1 1/2 oz Plymouth Gin\n3/4 oz (*) Simple Syrup\n1/2 oz Lemon Juice\n1 Egg Yolk\n~4 oz Club Soda\nShake gin, simple, lemon, and egg once without ice and once with ice. Double strain into a highball glass. Top off with club soda, add straw and gently stir. (*) I would recommend using a lot less simple, such as 1/4 oz. CocktailDB's ratio is 1 oz lemon juice to 1 tsp sugar.\nFor my second beverage on Tuesday at Drink, I asked Josey Packard for a flip. One idea she came up with was a Golden Fizz which was a drink I had always read about but never had. Therefore, I gave her the thumbs up. In essence, it's a Tom Collins with an egg yolk (goldens are yolk, silvers are egg white, and royals are whole egg). As Josey was making the drink, she straw tasted it and felt that the sweetness needed to be upped from 1/2 to 3/4 oz simple syrup. She commented how the egg yolk hid the taste of sweet so she thought it needed some adjustment. Indeed, for the first few sips it was very citrussy. However, as my tastebuds acclimated, the sweetness took over in the drink. Probably for my palate, I would have preferred less (1/4 oz) instead of more simple syrup more akin to the classic recipe; however, for a younger sweet-toothed drinker, the higher ratio might be preferable. The egg yolk gave a delightfully rich mouthfeel which was different in sensation from an egg white's thicker and frothier one.\nThe people nearby me asked Josey what she had made me. I was hoping that it would catch on like I have seen other drinks do, such as the Moscow Mule or Mojito which can spread across the bar as a drink request. Unfortunately, the egg aspect might have deterred them from giving such a classic a try.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "incognito", "url": "https://cocktailvirgin.blogspot.com/2009/04/incognito.html", "published": "2009-04-24T16:51:00.003-04:00", "updated": "2017-08-31T07:11:02.591-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Salvatore Calabrese", "source": "Complete Home Bartenders Book", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "brandy", "lillet" ], "ingredients": [ "1 oz Brandy (Courvoisier VSOP)", "2 oz Lillet Blanc", "1/3 oz Apricot Brandy (Rothman and Winter)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Brandy (Courvoisier VSOP)\n2 oz Lillet Blanc\n1/3 oz Apricot Brandy (Rothman and Winter)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nThe other night while making dinner, I was flipping through Salvatore Calabrese's\nComplete Home Bartenders Book\nwhen the Incognito caught my eye. Salvatore described the cocktail as \"a classic apertif with a nicely rounded flavor dominated by the softness of Lillet.\" In the drink itself, the apricot liqueur paired up rather nicely with the Lillet yielding a citrus-fruit result. Andrea liked the sharpness of the drink with the the Angostura bitters balancing some of the notes in the apricot. The brandy served to give the drink a little heft but, unlike many cocktails, was not the focus on the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUCAhkvH-KPMgVuzBCajqBWhq1G5wjMZYI8wh1zTLfWoqeIlFSIHLKfRA8xtG_xAMqDwSExgsRtRJFc-lTFqdOUrHH_Vr6B0R034unsvfeYYSQDZYm660cvq0XlAkvy6HLp_JEY-SJhGX/s320/incog050.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUCAhkvH-KPMgVuzBCajqBWhq1G5wjMZYI8wh1zTLfWoqeIlFSIHLKfRA8xtG_xAMqDwSExgsRtRJFc-lTFqdOUrHH_Vr6B0R034unsvfeYYSQDZYm660cvq0XlAkvy6HLp_JEY-SJhGX/s800/incog050.jpg", "comment_count": 0 }, { "title": "plastic passion", "url": "https://cocktailvirgin.blogspot.com/2009/04/plastic-passion.html", "published": "2009-04-24T18:32:00.004-04:00", "updated": "2017-08-31T07:09:38.080-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (Angostura)", "lillet", "pastis", "rum" ], "ingredients": [ "1 1/2 oz Rhum Agricole (Gold JM Rhum)", "1 oz Lillet Blanc", "1 oz Passion Fruit Juice", "1 barspoon (1/2 tsp) Pastis", "1 dash Orange Blossom Water", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "1 1/2 oz Rhum Agricole (Gold JM Rhum)\n1 oz Lillet Blanc\n1 oz Passion Fruit Juice\n1 barspoon (1/2 tsp) Pastis\n1 dash Orange Blossom Water\n1 dash Angostura Bitters\nMix ingredients and pour into a stemmed water glass filled with crushed ice. Stir and garnish with a lemon twist.\nLast night's theme on Thursday Drink Night on\nMixoloseum\n, a weekly online cocktail recipe improvisation and chat, was swizzles. Swizzles are often rum (although not always) cocktails prepared over crushed ice and stirred with a multipronged swizzle stick (nothing like the kitchy things you see in bars now). My only exposure to a proper swizzle drink was the\nChartreuse Swizzle\nthat Misty made me at Drink (the link has a picture of one their authentic wood swizzle sticks).\nFor my drink submission, I had the concept of mixing rhum agricole with Lillet for a while and this was the perfect opportunity. Given the recent success we've had using passion fruit juice in cocktails, that was the next ingredient to go in. I figured that a small amount of pastis would give the drink the right amount of flair as it does in Don the Beachcomber's Zombie. I rounded out the drink with some orange flower water to pair up with the Lillet, some Angostura bitters to bring out some extra complexity, and a lemon twist to add a citrus oil nose and a bit of eye candy to the top of the drink. For a name, I considered the hogo or plastic smells in the rhum agricole and the passion fruit and instantly thought of The Cure song \"Plastic Passion\".\nThe citrus flavors crossed with the sharpness of the pastis and the Angostura coupled with the funkiness of the rum produced a rather dry and delightful cocktail. The pastis played a rather large role in the aroma of the drink and complemented the smell of the rhum. I do not think that any one at TDN had passion fruit juice on hand to try out the recipe and give any constructive criticism. Lastly, one recipe from last night that I tried out and rather enjoyed was from the\nRumDood\n:\nWives of Windsor Swizzle\n2 oz London Dry Gin\n1/2 oz Falernum\n1 oz Grapefruit Juice\n1/2 oz Simple Syrup\nSwizzle in a double-old fashioned glass filled with crushed ice and garnish with mint.\nDoing the best I could with the ingredients in my kitchen, I used lime juice and homemade grapefruit bitters and no garnish in place of the grapefruit juice and mint sprig. I imagine that the grapefruit version as intended could only be better.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgENrcgMyzUCnoMnfgeEdFQzh5t4rof7uLVW9vsHTtI6j-sr_IFGFGcyEmZNX_I1Py_1LXl-7bR4e8dEv4rXWrm_h47nK9-YmJBoGus6exGqlrrHKGH7fU3QSzlmPWr6jiX0buWSKIxPI/s320/plaspass055.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgENrcgMyzUCnoMnfgeEdFQzh5t4rof7uLVW9vsHTtI6j-sr_IFGFGcyEmZNX_I1Py_1LXl-7bR4e8dEv4rXWrm_h47nK9-YmJBoGus6exGqlrrHKGH7fU3QSzlmPWr6jiX0buWSKIxPI/s800/plaspass055.jpg", "comment_count": 0 }, { "title": "leonardo", "url": "https://cocktailvirgin.blogspot.com/2009/04/leonardo.html", "published": "2009-04-27T18:25:00.002-04:00", "updated": "2017-08-31T07:08:51.810-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Leonard Baigent", "source": "Cafe Royal Cocktail Book", "year": 1937 }, "categories": [ "benedictine", "bitters (Angostura)", "brandy", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "1 oz Brandy (Germain-Robin Shareholders' Reserve)", "1/2 oz Benedictine", "1 oz Sweet Vermouth (Noilly Prat)", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Brandy (Germain-Robin Shareholders' Reserve)\n1/2 oz Benedictine\n1 oz Sweet Vermouth (Noilly Prat)\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nOn Thursday night, I was flipping through the 1937-era\nCafe Royal Cocktail Book\nand spotted the Leonardo cocktail which stood out for its use of brandy and Benedictine. The only information I could find about the drink was that it was invented by Leonard Baigent; moreover, the book gave the recipe as a set of proportions which I scaled down to a 3 oz pre-melt drink. Upon tasting the drink, Andrea commented that it was \"a pretty sublime drink\". The Leonardo was very rich and surprisingly the brandy was not eclipsed by other the other flavors. The lemon and Benedictine liqueur were at battle in the swallow -- as the drink warmed, the citrus subsided and the herbalness of the liqueur began to take dominance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZkBKqWvoLb3To90bQ7zYaC45FbYcYZxLbQFBRvhAC2K5KxjK52Nd7Q_yWKhC0hVxox8CQTLQHr3whqyM5AEGdt-SdP1uWQ4ud1prZiU6fCFh9ML3OCOdt4kHjr_E7C4IoFpgFdXaRshx/s320/leonardo057.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZkBKqWvoLb3To90bQ7zYaC45FbYcYZxLbQFBRvhAC2K5KxjK52Nd7Q_yWKhC0hVxox8CQTLQHr3whqyM5AEGdt-SdP1uWQ4ud1prZiU6fCFh9ML3OCOdt4kHjr_E7C4IoFpgFdXaRshx/s800/leonardo057.jpg", "comment_count": 0 }, { "title": "prickly pear", "url": "https://cocktailvirgin.blogspot.com/2009/04/prickly-pear.html", "published": "2009-04-28T16:04:00.005-04:00", "updated": "2017-08-31T07:08:13.429-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Haus Alpenz", "year": null }, "categories": [ "lime juice", "pear liqueur", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Milagro)", "1 oz Pear Liqueur (Rothman & Winter Orchard Pear)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Reposado Tequila (Milagro)\n1 oz Pear Liqueur (Rothman & Winter Orchard Pear)\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nOn Sunday, we were in Jamaica Plain so we stopped into Blanchards and spotted the Rothman and Winter Orchard Pear liqueur. Andrea had been wanting a pear brandy or liqueur for a while so this seemed like the perfect opportunity. Once we got home, I had to figure out what to do with it. Having no good starting point, I went to the\nrecipe page\non the Haus Alpenz (the distributer) site and chose the Prickly Pear as a good deck drink given the unseasonably warm weather that day.\nThe pear liqueur gives a subtle sweetness and pear flavor to this Margarita variant. The tequila and lime juice seem to overwhelm the pear a bit so perhaps it was not the best showcase for the liqueur itself. However, it does make for an interesting combination that smells and tastes like cactus fruit, and the drink was rather refreshing and tasty overall.\nOne drink I found on the web intrigues me. It's the Statesman created at\nBourbon and Branch\n. While they do not list the proportions, the ingredients are gin, R&W Orchard Pear, Green Chartreuse, and orange bitters. My go to starting ratio might be 4:1:1:1 dash, although the Eastern Standard standard of 2:1:1, or a more gentle 4:2:1 might work rather well too.\nPostnote 11/9/11:\nThe Statesman recipe can be found\nhere\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5nH19jDa5YDQZ0GmchEVMYiIGAJevoY1Tg2ihTDdROjTqSr92clZlwcxDDvuRtBGVBy7U0QElxYCQdDsvQDfu_OUW1Kigwjr3JdNOmy1sH_UnKbVQpaplNRSWBxLtau4-NblZXdEaqlo/s320/pear067.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5nH19jDa5YDQZ0GmchEVMYiIGAJevoY1Tg2ihTDdROjTqSr92clZlwcxDDvuRtBGVBy7U0QElxYCQdDsvQDfu_OUW1Kigwjr3JdNOmy1sH_UnKbVQpaplNRSWBxLtau4-NblZXdEaqlo/s800/pear067.jpg", "comment_count": 5 }, { "title": "hawaiian", "url": "https://cocktailvirgin.blogspot.com/2009/04/hawaiian.html", "published": "2009-04-28T17:12:00.002-04:00", "updated": "2017-08-31T07:07:26.026-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Patrick Duffy", "source": "The Official Mixer's Manual", "year": null }, "categories": [ "bitters (orange)", "egg white", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Dark Rum (Goslings Black Seal)", "1 1/2 oz Pineapple Juice, Unsweetened", "1 Egg White (Farm egg from Southborough, MA)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass.", "body_text": "1 1/2 oz Dark Rum (Goslings Black Seal)\n1 1/2 oz Pineapple Juice, Unsweetened\n1 Egg White (Farm egg from Southborough, MA)\n1 dash Orange Bitters (Regan's)\nShake once without ice and once with. Strain into a cocktail glass.\nWhile enjoying our Prickly Pear on the deck on Sunday night, I brought out a few cocktail books to flip through. One recipe that caught my eye was in Patrick Duffy's\nThe Official Mixer's Manual\n. I was looking for something to use either\nthe pineapple or grapefruit juice we had just purchased, and the Hawaiian seemed intriguing and refreshingly appropriate given the warm evening. The drink had a delicious frothy caramel-pineapple flavor and was surprisingly dry with a slight degree of sharpness. The dark rum gives the drink its character, and Andrea wondered how Old Monk would have worked instead of the Goslings especially with Old Monk's vanilla notes. I wondered though if the drink was missing something such as a liqueur like curacao or apricot. It would provide some sweetness and more depth.\nI was not able to find this recipe online and was surprised that the Hawaiian Cocktail on CocktailDB was gin based (1 oz gin, 3/4 oz pineapple juice, 1/2 egg white, 1 d orange bitters)! And the Hawaiian listed there lacking the egg had a similar thought about the liqueur (1 1/2 oz gin, 1/2 oz pineapple juice, 1/2 oz orange curacao). It might be worth trying this drink again as 1 1/2 oz Old Monk Rum, 1 oz pineapple juice, 1/2 oz apricot liqueur or curacao, 1 egg white, and a dash orange bitters variant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-92JUknBzOTbJHoeJoAVb6nkoGAFf_qcwd92BgApUNP00l3Owz7pIQ5qSUrA-qe5BxrdK_XLnoz_TDHOE97JpcqhbJLKewODTm3aoXMQlziHIJdKnIwzX9sOEM4eEUKsA66fbHdPxArDd/s320/hawaii071.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-92JUknBzOTbJHoeJoAVb6nkoGAFf_qcwd92BgApUNP00l3Owz7pIQ5qSUrA-qe5BxrdK_XLnoz_TDHOE97JpcqhbJLKewODTm3aoXMQlziHIJdKnIwzX9sOEM4eEUKsA66fbHdPxArDd/s800/hawaii071.jpg", "comment_count": 0 }, { "title": "margarita", "url": "https://cocktailvirgin.blogspot.com/2009/04/margarita.html", "published": "2009-04-29T15:26:00.006-04:00", "updated": "2017-08-30T19:06:30.666-04:00", "author": "andrea", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "cointreau", "lime juice", "tequila" ], "ingredients": [ "1 oz. Tequila (Partida's Blanco)", "1 oz. Cointreau", "1 oz. Fresh Lime Juice" ], "instructions": "Shake with plenty of cracked ice and strain into a good-sized cocktail glass. Fred disprefers the use of a salt-rimmed glass, but if you're into that kind of thing, coat the rim with lime and dip into a dish of kosher salt before decanting.", "body_text": "1 oz. Tequila (Partida's Blanco)\n1 oz. Cointreau\n1 oz. Fresh Lime Juice\nShake with plenty of cracked ice and strain into a good-sized cocktail glass. Fred disprefers the use of a salt-rimmed glass, but if you're into that kind of thing, coat the rim with lime and dip into a dish of kosher salt before decanting.\nFred and I have a dream bar set-up at home for a couple of amateurs (at least as far as bartending toys and booze selection go). For the past couple of years that we've been into craft cocktails, I've deferred to Fred's bartending skills, happy to have him choose and mix. Lately I've thought, \"why should he have all the fun?\" I love to get all technique-y, and back in my youth (before I was seduced away by software development) I was an analytical chemist. So I've been picking up the shaker myself, concentrating on learning to make some of the classics. Fred's already written about my first foray - a basic\nmartini\n. After that, I really got cracking - literally. I'd been schooled months earlier in the importance of properly chilling and\nwaterizing\na cocktail. One of my toy purchases back a few months ago was a lovely vintage ice cracker. It's a stainless-steel ball connected to a bakelite handle by a stiff spring. Fred always looks so cool when he uses it. I also wanted to master the Boston shaker. So, having a wide streak of masochism in my nature, I decided that my next cocktail would be a\nRamos Fizz\n. The Ramos Fizz requires lots of cracked ice, which provides a proper surface area and topology to help emusify the egg white. It also requires lots of shaking, 5 minutes at a minimum. These 5 minutes (to be fair, Fred shook for the middle minute thirty) gave me plenty of opportunity to experiment with different shaking techniques [1]. I found a variant of\nTommy's\ntechnique (a two-handed, two-part shake whose rhythm reminds me of how someone would shake a tambourine) to be the most comfortable.\nWhen I came home from work last Thursday with a bag full of limes, I decided to make one of my personal favorites, a margarita. In looking up recipes, I decided to try Ted Haigh's recipe from\nVintage Spirits & Forgotten Cocktails\n. While the margarita hardly qualifies as a forgotten cocktail, the properly-made classic version has certainly been neglected. Haigh's version used equal parts instead of the more common sidecar ratio (3 parts spirit, 2 parts orange liqueur, 1 part citrus juice), and as a result was rather on the sour side. The Partida definitely held up in the flavor profile, its honeyed smokiness probably worked better in this ratio than a less mellow blanco would have. Substitution of Grand Marnier for the Cointreau would also work with this ratio to make it less sour. Fred remained unconvinced of the margarita's charms, but I found this recipe to be refreshingly tart.\n[1] OK,\nsomeone\nshould do a write-up of the various shaking techniques used by Boston's finest bartenders, complete with pictures, or possibly even video.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSqd2JdtquP1Q36Mx4_S7-GP6NXRbOPnz-xiuAG4kVPtDvGnyPT4vX32m4wdgNg7zJAR5XcPWXDvNQRBbxQ_FMXC9NEYOsA-scxdr80mjNQXWt11fIOUR5s0MpXcRw_cirdlDifrGqE6k/s320/marg052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSqd2JdtquP1Q36Mx4_S7-GP6NXRbOPnz-xiuAG4kVPtDvGnyPT4vX32m4wdgNg7zJAR5XcPWXDvNQRBbxQ_FMXC9NEYOsA-scxdr80mjNQXWt11fIOUR5s0MpXcRw_cirdlDifrGqE6k/s800/marg052.jpg", "comment_count": 4 }, { "title": "[pisco disco] carnivale", "url": "https://cocktailvirgin.blogspot.com/2009/05/pisco-disco.html", "published": "2009-05-01T21:16:00.004-04:00", "updated": "2019-09-21T12:16:17.041-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Capel pisco competition", "year": 2010 }, "categories": [ "#eastern standard", "bitters (mole)", "campari", "maraschino", "pisco" ], "ingredients": [ "1 1/2 oz Pisco", "3/4 oz Campari", "3/4 oz Luxardo Maraschino Liqueur", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top and drop in.", "body_text": "1 1/2 oz Pisco\n3/4 oz Campari\n3/4 oz Luxardo Maraschino Liqueur\n1 dash Mole Bitters\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top and drop in.\nOn Monday night after I DJed up the street at AnTuaNua, Andrea and I went to Eastern Standard for some cocktails. Bartender Hugh Fiore had an idea with pisco for my first cocktail and I let him do his magic as I focused on the food menu for a late dinner. When I looked up, the drink was there and I was unaware of what spirits he had used. Upon my first sip, I asked Hugh what else was in the drink besides pisco and Aperol. Turns out that there was no Aperol at all, and that I was tricked yet again by the combination of Campari and Maraschino Liqueur. While Campari is a much sharper and more bitter liqueur than Aperol, the sweetness and mouthfulness of the Maraschino seems to neutralize some of Campari's attack; this combination might serve as a good gateway to Campari cocktails for the uninitiated. A swallow of this drink started with the smokiness of the pisco brandy and had the bitterness towards the end followed by a lingering Maraschino flavor on the aftertaste.\nPostnote\n10/31/10: Bartender Kevin Martin informed me that this is his drink called the Carnivale that he created for a pisco competition (I believe it was Capel). Hopefully, someone else will create a drink called the Pisco Disco for it really needs to exist.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[a summer flip]", "url": "https://cocktailvirgin.blogspot.com/2009/05/summer-flip.html", "published": "2009-05-02T19:19:00.004-04:00", "updated": "2017-08-30T19:04:07.597-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "apricot liqueur", "egg", "rum", "sherry", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Renegade Guyana Rum 16 Yr.", "1 oz Cherry Simple Syrup", "1/4 oz Cruzan Blackstrap Rum", "1/4 oz Apricot Liqueur", "1 Egg" ], "instructions": "Shake once without and once with ice. Strain into a coupe glass pre-rinsed with Lustau East India Solera Sherry.", "body_text": "1 1/2 oz Renegade Guyana Rum 16 Yr.\n1 oz Cherry Simple Syrup\n1/4 oz Cruzan Blackstrap Rum\n1/4 oz Apricot Liqueur\n1 Egg\nShake once without and once with ice. Strain into a coupe glass pre-rinsed with Lustau East India Solera Sherry.\nFor my second drink at Eastern Standard on Monday night, I asked Hugh Fiore for a flip. He pulled out a Demerara rum from the Renegade Rum Company and gave it a sniff. Hugh said that something about the smell of that rum screamed \"cherry\" so he decided to use the housemade simple syrup with natural cherry extract added. In the flip, the rum and cherry flavors did work rather well together and the sherry donated a bit to the mouthfeel. As the drink warmed up, the blackstrap rum flavors began to appear more. Andrea seemed a bit envious of my \"summer flip\" and Hugh seemed a bit proud of what he had just created and for good reason.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "whiskey-a-go-go", "url": "https://cocktailvirgin.blogspot.com/2009/05/whiskey-go-go.html", "published": "2009-05-03T17:54:00.005-04:00", "updated": "2023-05-05T17:19:53.409-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": 2014 }, "categories": [ "#rendezvous", "champagne", "galliano", "lemon juice", "pineapple juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Sour Mash Bourbon", "1 oz Pineapple Juice", "1/2 oz Galliano L'Autentico Liqueur", "1/4 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Top off with the sparkling wine.", "body_text": "1 1/4 oz Sour Mash Bourbon\n1 oz Pineapple Juice\n1/2 oz Galliano L'Autentico Liqueur\n1/4 oz Lemon Juice\n1/4 oz Simple Syrup\n~ 2 oz Prosecco (Vincent Toffoli)\nShake with ice and strain into a cocktail glass. Top off with the sparkling wine.\nOn Thursday night, I stopped into Rendezvous to visit Scott Holliday. I spotted the Whiskey-A-Go-Go as the new drink on the menu and decided to give it a try. The cocktail features the new formulation of Galliano, or better stated the return to the pre-1989 recipe. In this drink, the licorice and other botanicals from the Galliano worked rather well with the pineapple juice which followed these flavors on the sip. The prosecco gave a lightness to the drink as well as contributed a sharpness to the pineapple flavor. The Bourbon served as a backbone of the drink but was not a dominant flavor. Overall, the WAGG was a refreshing drink with some interesting notes, and it will find its perfect home as the mercury starts creeping up on the thermometer. Probably in a similar way as the Algonquin Cocktail (2 oz rye, 1 oz pineapple juice, 1/2 oz dry vermouth) served as my summer drink two years ago.\nPostnote 6/17/14:\nScott mentioned that this was his whiskey variation of the\nBarracuda\n.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "rum frisco", "url": "https://cocktailvirgin.blogspot.com/2009/05/rum-frisco.html", "published": "2009-05-03T18:25:00.003-04:00", "updated": "2017-08-30T19:03:54.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "benedictine", "bitters (aromatic)", "lemon juice", "rum" ], "ingredients": [ "2 oz Old Monk Rum", "3/4 oz Benedictine", "1/2 oz Lemon Juice", "1 dash Abbott's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Old Monk Rum\n3/4 oz Benedictine\n1/2 oz Lemon Juice\n1 dash Abbott's Bitters\nShake with ice and strain into a cocktail glass.\nFor my second drink at Rendezvous on Thursday night, Scott Holliday wanted to make me a drink with the Abbott's bitters replica that I made. I figured that the tonka bean which is rich with vanillin components would work well with the vanilla-infused Old Monk Rum. Benedictine seemed like it would add a bit of complexity to the drink, and Scott suggested the concept of a\nFrisco\n-like drink. Indeed, there was a great synergy with the vanilla notes. The drink was surprisingly dry and it had a lingering melody of herbal notes on the swallow. Scott also tinkered with the Abbott's to make a Batavia Arrack and Scotch Old Fashioned. While the Batavia Arrack took over a lot of the flavor, the clove and bay (Pimenta racemosa) flavors stood out more in this drink than in the rum Frisco.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "jimador sour", "url": "https://cocktailvirgin.blogspot.com/2009/05/jimador-sour.html", "published": "2009-05-03T20:33:00.003-04:00", "updated": "2017-08-30T19:03:49.873-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (other)", "chartreuse (green)", "galliano", "lime juice", "tequila" ], "ingredients": [ "2 oz Siembra Azul Tequila", "1 oz Lime Juice", "1 oz Green Chartreuse", "1/4 oz Galliano L'Autentico Liqueur", "1 dash Tiki Bitters" ], "instructions": "Shake with ice and strain into a rocks glass with 5 Kold Draft ice cubes.", "body_text": "2 oz Siembra Azul Tequila\n1 oz Lime Juice\n1 oz Green Chartreuse\n1/4 oz Galliano L'Autentico Liqueur\n1 dash Tiki Bitters\nShake with ice and strain into a rocks glass with 5 Kold Draft ice cubes.\nAfter leaving Rendezvous on Thursday, I stopped in at Craigie on Main for a nightcap. There were a few new drinks but one that seemed appealing was yet another reformulated Galliano recipe and I figured I would give that one a try. The Jimador Sour's menu note was \"spiced herbal treat reformatted\" and I pondered to Carrie the bartender whether mixologists were that excited about the new product or whether the Galliano rep was aggressively getting around town. She had no answer for that, but Carrie let me taste a bit of the Galliano in a cordial glass and it seemed more licorice and anise and less vanilla than I remember the previous one tasting. In this drink, the licorice of the Galliano worked rather well with the Green Chartreuse's herbalness. The lime flavor really stood out; it was not balanced by much sweetness yet it did not seem out of place. Indeed, the lime matched the sharpness of the other ingredients including the tequila.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "chauncey", "url": "https://cocktailvirgin.blogspot.com/2009/05/chauncey.html", "published": "2009-05-04T17:42:00.003-04:00", "updated": "2017-08-30T19:03:39.689-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "bitters (orange)", "brandy", "gin", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1/4 Tom Gin (3/4 oz Hayman's Old Tom Gin)", "1/4 Whiskey (3/4 oz Eagle Rare Bourbon)", "1/4 Sweet Vermouth (3/4 oz Dolin)", "1/4 Brandy (3/4 oz Courvoisier)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. No garnish was specified but I added a Luxardo Marasca cherry.", "body_text": "1/4 Tom Gin (3/4 oz Hayman's Old Tom Gin)\n1/4 Whiskey (3/4 oz Eagle Rare Bourbon)\n1/4 Sweet Vermouth (3/4 oz Dolin)\n1/4 Brandy (3/4 oz Courvoisier)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. No garnish was specified but I added a Luxardo Marasca cherry.\nOn Saturday night, we stayed in and made cocktails. To follow up the more modern Alto Cucina that Andrea made, I cracked out the\nOld Waldorf-Astoria Bar Book\nto search for a drink to try out our new bottle of Dolin Sweet Vermouth and to kill off the last of a cognac bottle to make room on the shelf for its replacement. I found the recipe for the Chauncey to satisfy both requirements. Other than the drink being pre-Prohibition era, the book could not provide any more information or narrow down who was the Chauncey of the cocktail save for the speculation that it \"must have been named after the most distinguished person of that prenomen, a famous orator and wit\".\nThe drink itself smelled rather floral which we attributed to the Dolin vermouth; Andrea thought that it was almost a geranium scent. It was rather difficult to decipher one alcohol from another except for the gin due to the botanicals. The orange bitters, however, did stand out and worked rather well with the citrus peel flavors in the vermouth. The Chauncey was very much like a\nSaratoga Cocktail\nwith the addition of gin and the swapping of aromatic bitters for orange ones. Like the Saratoga, the drink was rather boozy, and Andrea commented that it was indeed \"a manly drink\" (which is funny since she enjoys drinking whiskeys neat more than I do).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "queen's road", "url": "https://cocktailvirgin.blogspot.com/2009/05/queens-road.html", "published": "2009-05-04T19:40:00.004-04:00", "updated": "2025-08-08T12:17:05.424-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Donn Beach", "source": "Hollywood Beachcomber's", "year": 1941 }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "orange juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Orange Juice", "1/2 oz Honey Mix (1:1 Honey:Water)", "1 1/2 oz gold Puerto Rican Rum", "1/2 tsp (1 barspoon) Ginger-Infused Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 oz Lime Juice\n1/2 oz Orange Juice\n1/2 oz Honey Mix (1:1 Honey:Water)\n1 1/2 oz gold Puerto Rican Rum\n1/2 tsp (1 barspoon) Ginger-Infused Simple Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nEarlier in the day on Sunday, Andrea was at a bridal shower where she brought the fixings for virgin Ginger Bellini Punch (recipe is in this month's\nImbibe\nmagazine from\nPreggatinis\nthe book). When she got back from the event, she was in the mood for cocktails and I set off to search for a drink to use the surplus ginger-infused simple syrup she had made for this punch. The first book I grabbed was Beachbum Berry's\nSippin' Safari\nwhich did indeed have a few ginger simple syrup-laden recipes. The one we chose was the Queen's Road Cocktail; the book provides the following history, \"As served in the Mandalay Bar of the Colonel's Plantation Beefsteak House, cerca 1958. Created by Donn Beach sometime before 1941, when it first appeared on the Hollywood Beachcomber's menu.\"\nIngredients-wise, we had to made two substitutions. First, we did not have oranges or orange juice, so we punted with some pink grapefruit juice. And second, we did not have a Puerto Rican rum (save for the Bacardi 151 which I use for bitters making), so we went Nicaraguan with Flor de Caña. The drink itself was very citrusy with the honey contributing a bit of flavor. The ginger syrup was somewhat detectable and added to the complexity along with the Angostura bitters. The ginger either needs to be upped or the ginger needed to be grated or slice thinner to extract more flavor during the syrup making process. Or perhaps, the hint of ginger was all that Donn Beach wanted in this drink and the syrup itself is indeed the correct strength.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaajc-3Qa4YHteRrEig_o6VAGodTQ-ka_DH1MVjY6rrFBLPxg0Gi85HRZFO7h2EJZrzA3vA2_GKcus4ufuBHD-QKOQ0Iq0szAWnKyIXZia0uIgfRbJBJpnUXGz7GNf1WklRzxhHzNFkyY/s320/tiki075.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaajc-3Qa4YHteRrEig_o6VAGodTQ-ka_DH1MVjY6rrFBLPxg0Gi85HRZFO7h2EJZrzA3vA2_GKcus4ufuBHD-QKOQ0Iq0szAWnKyIXZia0uIgfRbJBJpnUXGz7GNf1WklRzxhHzNFkyY/s800/tiki075.jpg", "comment_count": 0 }, { "title": "kamehameha rum punch", "url": "https://cocktailvirgin.blogspot.com/2009/05/kamehameha-rum-punch.html", "published": "2009-05-05T15:18:00.003-04:00", "updated": "2017-08-30T19:02:52.887-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Hotel King Kamehameha", "year": 1960 }, "categories": [ "grenadine", "lemon juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Light Rum (Lemon Hart 80 Proof)", "2 oz Unsweetened Pineapple Juice", "1/2 oz Lemon Juice", "1 tsp Blackberry Brandy (Creme de Cassis)", "1 tsp Grenadine", "1 tsp Sugar Syrup", "1 oz Dark Rum (Goslings Black Seal)" ], "instructions": "Shake everything but the dark rum with ice and strain into a tall or rocks glass filled with crushed ice. Float dark rum on top, and garnish with a pineapple chunk speared to a cherry.", "body_text": "1 oz Light Rum (Lemon Hart 80 Proof)\n2 oz Unsweetened Pineapple Juice\n1/2 oz Lemon Juice\n1 tsp Blackberry Brandy (Creme de Cassis)\n1 tsp Grenadine\n1 tsp Sugar Syrup\n1 oz Dark Rum (Goslings Black Seal)\nShake everything but the dark rum with ice and strain into a tall or rocks glass filled with crushed ice. Float dark rum on top, and garnish with a pineapple chunk speared to a cherry.\nAfter the\nQueen's Road\n, the other drink that stood out in\nSippin' Safari\non Saturday night was the Kamehameha Rum Punch.\nThe book credits the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink around 1960. For ingredients, I wanted to use our new bottle of Lemon Hart Demerara Rum instead of some of the lighter rums in our collection. We did not have any blackberry brandy so I went with some Creme de Cassis instead. Also, I used Andrea's ginger simple syrup instead of preparing some regular simple syrup for this drink. One neat thing about the preparation of this drink was in floating the dark rum on top -- it actually floated over the ice as well. Overall, a rather pleasant sipper that we enjoyed on our deck. The dark rum added a bit of character but unfortunately disappeared early in the drink the way we drank it; the photo in the book shows the drink served with a straw which would have changed the effect of the dark rum from our experience. The scary green cocktail cherries were a gift we received at one of our parties and seemed like a festive garnish at the time. Actually, they did not taste half bad but when I sliced them, they eerily bled green blood on my cutting board. Strange foodstuff there.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLiEALyVWrP5uQhrbwP9cRNRJgXjfXHEB9oY8zgmJiGaIEv00lvS9AV2naH90K86ngWk40prtvPShhPr0AX8b9nWhx-qyuwqqgVgTySedYF0awakHqNaQlP-fxkfsejvs2Gc96TWdpmU/s320/tiki079.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLiEALyVWrP5uQhrbwP9cRNRJgXjfXHEB9oY8zgmJiGaIEv00lvS9AV2naH90K86ngWk40prtvPShhPr0AX8b9nWhx-qyuwqqgVgTySedYF0awakHqNaQlP-fxkfsejvs2Gc96TWdpmU/s800/tiki079.jpg", "comment_count": 3 }, { "title": "appetizer a l’italienne", "url": "https://cocktailvirgin.blogspot.com/2009/05/appetizer-litalienne.html", "published": "2009-05-06T18:20:00.004-04:00", "updated": "2017-08-30T19:02:09.401-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1892 }, "categories": [ "#drink", "absinthe", "fernet-branca", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "2 oz Sweet Vermouth (Carpano Antica)", "1 oz Fernet Branca", "1/8 oz Absinthe (Kübler)", "1/8 oz Simple Syrup" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Sweet Vermouth (Carpano Antica)\n1 oz Fernet Branca\n1/8 oz Absinthe (Kübler)\n1/8 oz Simple Syrup\nStir with ice and strain into a rocks glass.\nOn Monday night, Andrea and I went to Drink. Scotty made me my first cocktail and when I suggested that I was in the mood for vermouth, one of the cocktails he recommended was the Appetizer a l'Italienne. When I heard the recipe, it seemed intriguing although I feared the Fernet-Branca was going to dominate this drink especially since the\nToronto\nseems like the right amount of Fernet at a quarter ounce. The drink itself was not as Fernet-y as expected; the absinthe and sweet vermouth seemed to reduce its intensity and it made for a surprisingly balanced cocktail. When I gave Andrea a taste of the drink, she immediately picked out some chocolate notes perhaps from the Carpano Antica. She exclaimed, \"It's almost chocolate mint... like a Girl Scout cookie!\" As a historical side note, I was later able to trace the recipe back to William Schmidt's 1892 book\nThe Flowing Bowl\n(not on my bookshelf yet, but GoogleBooks has it).", "images": [], "thumbnail_url": null, "comment_count": 5 }, { "title": "sherry punch", "url": "https://cocktailvirgin.blogspot.com/2009/05/sherry-punch.html", "published": "2009-05-06T20:37:00.003-04:00", "updated": "2017-08-30T19:02:01.754-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "punch cup", "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (aromatic)", "sherry", "simple syrup (other)" ], "ingredients": [ "2 1/4 oz Amontillado Sherry", "3/4 oz Black Pepper Simple Syrup", "1 dash Fee Brothers Whiskey Barrel Aged Bitters" ], "instructions": "Stir with ice and strain (or scaled up in a punch bowl with a large ice chunk and ladled) into a punch cup. Garnish with pickled almonds on a skewer dusted with freshly cracked black pepper.", "body_text": "2 1/4 oz Amontillado Sherry\n3/4 oz Black Pepper Simple Syrup\n1 dash Fee Brothers Whiskey Barrel Aged Bitters\nStir with ice and strain (or scaled up in a punch bowl with a large ice chunk and ladled) into a punch cup. Garnish with pickled almonds on a skewer dusted with freshly cracked black pepper.\nLast night we returned to Drink after being invited to a private event by John on Monday. We found seats at Ben Sandrof's bar and he offered us a cup of sherry punch. Andrea had tried this on Monday night as they were working out the recipe and she was rather willing to have it again. The punch was nutty with the pepper flavor arriving at the end. It was not overly dry like many Amontillados, but pleasantly sweetened due to the simple syrup. The garnish was rather funky -- the green almonds were pickled in a sweet bread and butter sort of style. The black pepper sprinkled on the almonds gave a good continuity between the punch and the garnish, but how you utilized the garnish and its extra flavors were up to the drinker. Sam Treadway, the bartender who came up with the recipe, stopped by as we were drinking the punch. Andrea commented that Monday's version was a lot more peppery and when Sam tasted it, he agreed. Sam thought that the punch last night was made closer to a 5:1 instead of the 3:1 ratio he devised (which is the recipe given above), or perhaps a new batch of pepper syrup was made which was a tad lighter on the spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBatAtPq5OOH3Q0KehS4NYpUunomvfDmSjoHChzmm-4Y1a-E1TAKK_VIed0YMu5b_Acwr1B606WGUkPCDHVoYncos0q9KVixTpVgcYYqI2wkogNXlVlzCe_8V0lEdBL6JOSzqBbQLTQ2E/s320/sherry086.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBatAtPq5OOH3Q0KehS4NYpUunomvfDmSjoHChzmm-4Y1a-E1TAKK_VIed0YMu5b_Acwr1B606WGUkPCDHVoYncos0q9KVixTpVgcYYqI2wkogNXlVlzCe_8V0lEdBL6JOSzqBbQLTQ2E/s800/sherry086.jpg", "comment_count": 0 }, { "title": "sinatra smash", "url": "https://cocktailvirgin.blogspot.com/2009/05/sinatra-smash.html", "published": "2009-05-08T11:10:00.003-04:00", "updated": "2017-08-30T18:10:57.485-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Patricia Richards", "source": "James Beard Foundation blog", "year": null }, "categories": [ "creme de cassis", "lemon juice", "simple syrup", "simple syrup (vanilla)", "whiskey" ], "ingredients": [ "4 Fresh Blackberries", "1 oz Lemon Juice (or 1/2 oz Lemon + 1/2 oz Lime)", "1/2 oz Simple Syrup", "1/2 oz Creme de Cassis", "1/4 oz Vanilla Simple Syrup", "1 1/2 oz Whiskey" ], "instructions": "Muddle blackberries in lemon juice. Add rest of ingredients, shake, and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig.", "body_text": "4 Fresh Blackberries\n1 oz Lemon Juice (or 1/2 oz Lemon + 1/2 oz Lime)\n1/2 oz Simple Syrup\n1/2 oz Creme de Cassis\n1/4 oz Vanilla Simple Syrup\n1 1/2 oz Whiskey\nMuddle blackberries in lemon juice. Add rest of ingredients, shake, and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig.\nYesterday, Andrea pointed me to a\nrecipe\nshe had spotted in this year's James Beard Foundation blog for a cocktail served at the reception. The bartenders at the reception included Boston's own Misty Kalkofen and Josey Packard (see their recipes on this\nLUPEC Boston\nblog post) and other female bartenders including Patricia Richards of the Wynn Las Vegas. Patricia created the Sinatra Smash which sadly was the only cocktail recipe to make it into the James Beard blog.\nI interpreted Patricia's recipe in a few ways. For the 1 1/2 oz fresh sweet and sour mix, I used 1 oz lemon juice and a 1/2 oz simple syrup, but feel free to substitute your favorite homemade sour mix recipe (ones include equal parts simple, lemon, and lime and sometimes even a touch of egg white). For the vanilla infused simple syrup, I added a dash of vanilla extract to a 1/2 oz of simple syrup since we did not have the Sonoma one that she had. Lastly, her recipe used Gentleman Jack Tennessee Whiskey and we subbed in a spicy rye, Rittenhouse 100, instead.\nOverall, it was a tasty and refreshing drink. I would have preferred a drier drink with less simple syrup to bring out the crispness of the citrus (perhaps 1/2 oz simple instead of 3/4 oz total); however, the drink was not overly sweet. Andrea and I disagreed on how much of a role the whiskey played in the drink. I thought the whiskey was understated with it giving some rich notes and spiciness whereas Andrea felt it was very much in the forefront for her. Indeed, increasing the whiskey to 2 or 2 1/2 oz would certainly keep in theme of honoring Frank. Lastly, strainer choice can greatly effect this drink. Our three part shaker had somewhat small diameter holes which decreased the amount of muddled berry bits that made it into the drink (most of the bigger bits stayed back with the ice); the use of a Hawthorn strainer would have given the drink a lot more texture. So choose your straining method accordingly to taste and desired result.\nCheers to the Chairman of the Board!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2SbD_Eh4t6sa64rKUXeNMt8OJa7EbRxUGmGCbMZjlJNlS9FBX-pR9oGmaHJcVV9lq0JNieulp0lRupcDDVwzHgPPiYtRTA3f-g7rf2g9fJUWrcLsp0kmZ_vInLHXGlWD7Lefu4B0ikg/s320/sinatra088.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2SbD_Eh4t6sa64rKUXeNMt8OJa7EbRxUGmGCbMZjlJNlS9FBX-pR9oGmaHJcVV9lq0JNieulp0lRupcDDVwzHgPPiYtRTA3f-g7rf2g9fJUWrcLsp0kmZ_vInLHXGlWD7Lefu4B0ikg/s800/sinatra088.jpg", "comment_count": 0 }, { "title": "conquistador collins", "url": "https://cocktailvirgin.blogspot.com/2009/05/conquistador-collins.html", "published": "2009-05-12T18:13:00.002-04:00", "updated": "2017-08-30T18:10:24.841-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "lemon juice", "sherry", "soda" ], "ingredients": [ "2 oz Lustau Oloroso Sherry", "1 oz Rhubarb Juice", "1 oz Lemon Juice" ], "instructions": "Shake with ice. Fill collins glass with ice cubes (4 KoldDraft) and 2-3 oz club soda. Strain sherry and juices on top. Serve with a straw.", "body_text": "2 oz Lustau Oloroso Sherry\n1 oz Rhubarb Juice\n1 oz Lemon Juice\nShake with ice. Fill collins glass with ice cubes (4 KoldDraft) and 2-3 oz club soda. Strain sherry and juices on top. Serve with a straw.\nOn Sunday night, Andrea and I went to Craigie on Main. While looking over the menu, the Conquistador Collins intrigued me. The base alcohol was not listed with the description of \"Spanish spirit, Spring Cooler\", and I was imagining a Spanish brandy of some sort. When I ordered the drink, I was pleasantly surprised that Carrie pulled out a bottle of sherry instead. Sherry can often add a lot of character to drinks especially as a substitute for vermouths. Here though, it was the base spirit. The dry nuttiness of the sherry worked well with the sweetness and flavors of the rhubarb juice. Moreover, the crispness of the lemon juice and soda water gave the drink a bit of an edge that complemented the sherry. My only complaint being that it was rather light and perhaps an ounce of brandy could bolster the drink's strength to match the Conquistador name. Otherwise, I was not disappointed by this tasty and refreshing drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "floridian cocktail #3 variant", "url": "https://cocktailvirgin.blogspot.com/2009/05/floridian-cocktail-3-variant.html", "published": "2009-05-12T18:41:00.003-04:00", "updated": "2017-08-30T18:10:21.003-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (aged)", "creole shrub", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Michter's Rye", "1/2 oz Carpano Antica", "1/2 oz Creole Shrub", "1 dash Abbott's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist orange peel over the top and discard. Add lemon twist.", "body_text": "2 oz Michter's Rye\n1/2 oz Carpano Antica\n1/2 oz Creole Shrub\n1 dash Abbott's Bitters\nStir with ice and strain into a cocktail glass. Twist orange peel over the top and discard.\nLast night, Andrea and I went to the French Library of Boston to hear a Christophe Laudamiel give a talk about the chemistry, neurobiology, and design and marketing of perfumes. Afterwards, we walked up Marlborough Street towards Eastern Standard to grab some dinner and a drink at the bar. Once some seats opened up, Hugh Fiore warmly greeted us. After handing him a bottle of the Abbott's bitters replica I had made, he was excited to put it to use. With the hint that the bitters work well with vermouths, he set to work. The closest drink I could find to what he made up for me is the Floridian Cocktail #3:\nFloridian Cocktail #3\n1 1/2 oz Rye\n1/2 oz Sweet Vermouth\n1/4 oz Orange Curacao\n1/4 oz Amer Picon\n1 dashes Aromatic Bitters\nAdd lemon twist.\nHere, the Creole Shrub substituted for the curacao and Amer Picon (which sadly is now absent from the Eastern Standard's bar) in that recipe. The orange notes of the Creole Shrub were present under the more prominent bittery and spicy flavors. The Abbott's gave the drink a nice finish as well as some delightful clove notes. The flavor that stood out the most for Andrea was a strong cinnamon one which was probably from the synergy of the Carpano Antica vermouth with the cinnamon in the bitters.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "martin voiron", "url": "https://cocktailvirgin.blogspot.com/2009/05/martin-voiron.html", "published": "2009-05-14T20:10:00.003-04:00", "updated": "2017-08-30T18:10:18.098-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Rick Messier", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (other)", "chartreuse (yellow)", "gin", "lemon juice", "st. germain" ], "ingredients": [ "1 oz Miller's Gin", "1 1/4 oz Yellow Chartreuse", "1 1/4 oz St. Germain Elderflower Liqueur", "1 oz Lemon Juice", "1 dash Fee Brothers Grapefruit Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Miller's Gin\n1 1/4 oz Yellow Chartreuse\n1 1/4 oz St. Germain Elderflower Liqueur\n1 oz Lemon Juice\n1 dash Fee Brothers Grapefruit Bitters\nShake with ice and strain into a cocktail glass.\nOn Tuesday, Andrea was in Boston getting her hair cut and afterwards I met up with her for dinner in Chinatown. Post-dinner, we stopped by No. 9 Park to pay bartender Matthew Schrage a visit. The drink I ordered off of the menu, the Martin Voiron, was created by Rick Messier, another bartender at No. 9. The base spirit for the drink is Martin Miller's Gin which is heavy on the licorice notes but lighter on the juniper berry. Despite gin being the base, the two liqueurs, St. Germain and yellow Chartreuse, each contributed heftily to the recipe.\nThe cocktail itself had a rather pretty translucent yellow color from the liqueurs and lemon juice. The juice gave the drink a good amount of tartness and balanced the sugar in the liqueurs quite nicely. The combination of St. Germain, yellow Chartreuse, and lemon juice has proven in the past to be a successful trio such as in the\nYellow Jacket\n, and in the Martin Voiron it was no exception. Matt commented that the drink was \"\nLast Word\n-y\", and Andrea thought it was a rather \"sophisticated lemon drop\".\nI did some sleuthing about the drink name and could not find any one famous by that name. However, it dawned on me that the first name referred to the gin and the last name is the location in France where Chartreuse is produced.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "end of days", "url": "https://cocktailvirgin.blogspot.com/2009/05/end-of-days.html", "published": "2009-05-15T18:17:00.003-04:00", "updated": "2017-08-30T18:10:14.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Matthew Schrage", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amer picon", "bitters (aromatic)", "pastis", "whiskey (Rye)" ], "ingredients": [ "2 1/2 oz Rittenhouse Rye", "1 1/2 oz Amer Picon", "1 dash Abbott's Bitters", "1 barspoon Henri Bardouin Pastis" ], "instructions": "Stir rye, Amer, and bitters on ice and strain into a cocktail glass. Float the pastis on top.", "body_text": "2 1/2 oz Rittenhouse Rye\n1 1/2 oz Amer Picon\n1 dash Abbott's Bitters\n1 barspoon Henri Bardouin Pastis\nStir rye, Amer, and bitters on ice and strain into a cocktail glass. Float the pastis on top.\nFor my second drink at No. 9 Park on Tuesday, I asked Matthew Schrage for a drink with pastis. Eventually we narrowed it down to rye as a base spirit and that was enough for him to go on. For the pastis, Matt chose to layer it on top which made not only for a stunning appearance but an intriguing flavor gradient. The first few sips of this cocktail were all pastis in flavor. Shortly after, the second notable wave was the pastis slightly diminished with hints of the rye creeping in. Around half way in the drink, there was less anise from the pastis, more rye, and the orange notes of the Amer Picon starting to show. By the last part, the trend continued along with the Abbott's bitters beginning to really shine.\nThe cocktail was named after the depleting Amer Picon stock and how the recipe had a fin de siècle sort of degeneracy and decadence to it. Also, the halo of pastis floating over the drink added to the end of times symbolism.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViXmGLMMhJLtK0KrQhnqwLmchvs03LHdwZunnIvuAfJKgkN2L6Aul1dhybNGxwcQWKyhubIWNLRBMqKxd5b0yWmhA4jOApU2DNM3N2t6KV7PE0Eo5OCuLFTdxq7aEB0m_kp5vUZFWKLI/s320/enddays091.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViXmGLMMhJLtK0KrQhnqwLmchvs03LHdwZunnIvuAfJKgkN2L6Aul1dhybNGxwcQWKyhubIWNLRBMqKxd5b0yWmhA4jOApU2DNM3N2t6KV7PE0Eo5OCuLFTdxq7aEB0m_kp5vUZFWKLI/s800/enddays091.jpg", "comment_count": 0 }, { "title": "bull rider", "url": "https://cocktailvirgin.blogspot.com/2009/05/bull-rider.html", "published": "2009-05-15T19:26:00.003-04:00", "updated": "2017-08-30T18:09:36.247-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jason", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "amaro", "kahlua", "tequila" ], "ingredients": [ "1 1/2 oz Luna Azul Reposado Tequila", "3/4 oz Kahlua", "1/2 oz Santa Maria al Monte Amaro" ], "instructions": "Stir with ice and pour into a rocks glass. Add a wide lemon twist and a pair of straws.", "body_text": "1 1/2 oz Luna Azul Reposado Tequila\n3/4 oz Kahlua\n1/2 oz Santa Maria al Monte Amaro\nStir with ice and pour into a rocks glass. Add a wide lemon twist and a pair of straws.\nOn Thursday, I went to Rendezvous and asked bartender Scott Holliday if there were any drinks he was excited about showing me. One he thought of was invented by the other bartender there, Jason. The drink is a take on the classic Brave Bull which is 2 parts tequila to one part Kahlua, but with an added twist. The extra ingredient is the funky Alpine amaro S. Maria al Monte that I wrote about when I had the\nRude Boy\n. In the Rude Boy, it added a lot of mint and menthol notes to the drink. In the Bull Rider, it mingled with the rich notes in the Kahlua such that it \"somehow all tastes like a Tootsie Roll\" according to Scott. Indeed it did. The drink had a pleasant lemon nose that lead in to the spiciness of the tequila. The end of the sip had a rich and complex swallow to it.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "the bosc word", "url": "https://cocktailvirgin.blogspot.com/2009/05/bosc-word.html", "published": "2009-05-16T20:50:00.004-04:00", "updated": "2017-08-30T18:09:29.172-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "aperol", "gin", "lime juice", "pear liqueur" ], "ingredients": [ "3/4 oz Beefeater Gin", "3/4 oz Lime Juice", "3/4 oz Mathilde Pear Liqueur", "3/4 oz Aperol" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Beefeater Gin\n3/4 oz Lime Juice\n3/4 oz Mathilde Pear Liqueur\n3/4 oz Aperol\nShake with ice and strain into a cocktail glass.\nFor my last drink at Rendezvous on Thursday, I spotted the bottle of Mathilde pear liqueur on the shelf and was curious what Scott Holliday could do with it. We eventually got on the topic of what it would be like in a\nLast Word\nvariant but we needed a bitter liqueur to round out the quartet. I suggested Aperol since it seemed gentle enough to go against the pear liqueur. In the drink, however, it seemed to require perhaps a slightly stronger bitters like Chartreuse or Campari to add some extra zing characteristic of the Last Word, so perhaps Scott's first thought of yellow Chartreuse would have been better. Otherwise, the lime-pear-rhubarb(from the Aperol) gave an almost papaya like flavor to me and a watermelon like flavor to Scott. The latter observation made Scott think of trying the combination next time with tequila. Whether or not tequila would be tasty in this, the gin did work well with the combination though, and Beefeater's juniper notes stood out quite nicely in the drink.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "mandragroni", "url": "https://cocktailvirgin.blogspot.com/2009/05/mandragoni.html", "published": "2009-05-16T21:10:00.005-04:00", "updated": "2017-08-30T18:08:36.000-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*mixology monday", "*original", "bitters (aged)", "bitters (other)", "gin", "vermouth (bianco)" ], "ingredients": [ "1 oz Mandrágora", "1 oz No. 209 Gin", "1 oz Dolin Blanc Vermouth", "1 dash Fee Brothers Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "The theme for this month’s\nMixology Monday\n(MxMo XXXIX) is \"Amaro\" as chosen by Chuck Taggart of the\nGumbo Pages\nblog. The concept was to make a drink with \"Amaro, which refers to the bitter liqueurs usually drunk as an after-meal digestive, either alone (neat or on the rocks) or in some kind of mixed drink or cocktail. They tend to all share certain characteristics -- drinking bitters are generally made of alcohol with any number of herbs, plus sugar and some kind of coloring. The word \"amaro\" means bitter in Italian, and although the more famous drinking bitters tend to come from Italy our amaro theme this month is most certainly not limited to that country. Amaro, amer, amargo, what have you. Italy, Spain, France, America, Serbia, Croatia, Germany, Hungary, the Czech Republic, Denmark, Poland ... wherever somebody drinks a bitter liqueur, that's a source for your drink this month.\"\nWhile thinking about this topic, I was considering going out and buying a new amaro, such as\nMirto\n, to play with and to add to our collection of Chartreuses, Averna, Becherovka, Amer Picon, and others. However, there was one on our shelves we had never even opened -- a bottle of the Spanish mandrake liqueur Mandrágora. We had received this bottle as a gift from a friend who was really into pre-legal era Absinthes and ordered this similarly forbidden liqueur before a health condition befell her that forced her to give up drinking alcohol permanently. What I could find about it was the lore, \"This Liqueur is made through a maceration of various herbs, and eucalyptus honey. The Mandrake root is a well known plant since ancient times for its hallucinogenic properties. In the Middle Ages, so the legend says, witches used to drink the mandrake in liquor or as an infusion, so that they could communicate better with the spiritual world.\" While that marketing attracts many people to this bitter liqueur, people generally seem greatly underwhelmed by the hallucinogenic effects (similar to thrill seekers drinking Absinthe) as well as by any aphrodisiac quality associated with mandrake root.\nTasting it straight to figure out what to do with it, the only botanical of the eight I could identify was something in the mint family. The other flavors which predominated besides the muddled bitter notes were the eucalyptus honey used to sweeten this liqueur and a whiskey sort of base spirit. I figured that using it in a\nNegroni\nvariant would be a good first step and it would give me an excuse to try our new bottle of Dolin blanc vermouth. My other idea was to make it in a\nToronto\nvariant called the Toledo (which is about 300 miles away from where the Mandrágora is made); however, the liqueur falls rather short of the also minty/mentholly but rather overwhelming Fernet-Branca found in the Toronto. Indeed, the Mandrágora seemed more like it would play well with a gin rather than a rye, although it might give a Mint Julep effect to whiskey.\nMandrágroni\n1 oz Mandrágora\n1 oz No. 209 Gin\n1 oz Dolin Blanc Vermouth\n1 dash Fee Brothers Whiskey Barrel Bitters\nStir with ice and strain into a cocktail glass.\nOverall, the Mandrágroni was a pleasant sipper. Its botanicals worked well with those in the gin and the vermouth, but the drink itself was no thing of beauty like the Negroni or some of the other variants I have tasted. Then again, the liqueur was not created to be a cocktail reagent or digestive, but more likely as a flavor blend to mask the mandrake's taste. Well, at least my curiosity about this once dusty bottle on my shelf has been quelled and perhaps I will get around to buying that bottle of Mirto the next time I see it after all.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4Go2GfA-ivgdteaiAICjRFGmdZG-1ybUZYwAi7jwaODZFwc1m1RrVS6cHMAlabZTGLzZkJfFRU13zx87prTww9S-OGzjQGUjtmYh2XH_xAkT-ev-fvet7Aja1Oc6gdUP6FE1InfHs9c/s320/mandra092.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "mexican love affair", "url": "https://cocktailvirgin.blogspot.com/2009/05/mexican-love-affair.html", "published": "2009-05-21T13:16:00.003-04:00", "updated": "2017-08-30T18:07:41.056-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Drink", "year": null }, "categories": [ "#drink", "cognac", "ginger liqueur", "honey", "pimento dram" ], "ingredients": [ "1/2 oz St. Elizabeth Allspice Dram", "1 oz Domaine de Canton Ginger Liqueur", "1 oz Pierre Ferrand Cognac", "1/4 oz Lemon Juice", "1/2 oz Honey Syrup", "1 dash Tabasco Sauce" ], "instructions": "Shake with ice and strain into a parfait cocktail glass.", "body_text": "1/2 oz St. Elizabeth Allspice Dram\n1 oz Domaine de Canton Ginger Liqueur\n1 oz Pierre Ferrand Cognac\n1/4 oz Lemon Juice\n1/2 oz Honey Syrup\n1 dash Tabasco Sauce\nShake with ice and strain into a parfait cocktail glass.\nOn Sunday late afternoon, I went to Drink and showed up at the cusp of the first wave there. I found a seat at the very edge of the center bar and was greeted by Sam Treadway. He was about to make a spicy cocktail for another patron who had come up with this drink a previous time there, so I jumped aboard the shaker order. The drink had a pleasant richness from the honey and brandy. The spice from the ginger and allspice liqueurs appeared on the swallow followed by the heat from the Tabasco. While the chili heat built up over time on my upper lip, the rest of my mouth was fine. Strangely, the heat detected at the back of my throat at the swallow quickly dissipated each time instead of lingering and intensifying. The drink was enjoyable to sip with the heat level not being overwhelming; however, it did leave making the next drink choice a challenge. I ended up opting for waiting it out with my Kingsley Amis'\nEveryday Drinking\nand my water glass before moving on to my next beverage selection.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[pineapple martinique]", "url": "https://cocktailvirgin.blogspot.com/2009/05/pineapple-martinique.html", "published": "2009-05-21T19:27:00.003-04:00", "updated": "2017-08-30T18:07:36.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (other)", "pineapple juice", "rum (white)", "simple syrup (other)" ], "ingredients": [ "2 oz Rhum JM Blanc", "3/4 oz Pineapple Juice", "1/4 oz Clove-Demerara Sugar Syrup", "2 dash Sasparilla Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass (this one looked like a sherbert glass).", "body_text": "2 oz Rhum JM Blanc\n3/4 oz Pineapple Juice\n1/4 oz Clove-Demerara Sugar Syrup\n2 dash Sasparilla Bitters\nShake with ice and strain into a cocktail glass (this one looked like a sherbert glass).\nFor my second cocktail at Drink, I waited until most of the tingle of the Tabasco was gone before asking Sam Treadway for recommendations for my second drink. The topic of the sasparilla bitters that the bar received came up. One Drink bartender I saw at Eastern Standard a week or two ago inquired if they were mine; while they are in the same bottles that I use, they were not and Sam informed me that they were from another Drink patron, Craig. I got to try the bitters themselves and they did taste very much like sassafras with perhaps a bittering agent or perhaps solely the root's bitterness itself. Sam could detect vanilla notes, but perhaps my palate was a little shot from the Mexican Love Affair. From there, I asked what Sam could do with them and rhum agricole and off he went with an idea.\nIn this drink, the rhum agricole and pineapple worked together well to produce a great dry Tiki-like taste. In addition, the light clove and sasparilla flavors mingled quite nicely with the hogo notes from the pot-stilled rum. Overall, a great palate cleanse from the heat and spice assault from the previous round, and otherwise a tasty and refreshing drink to boot.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "cat's pajamas", "url": "https://cocktailvirgin.blogspot.com/2009/05/cats-pajamas.html", "published": "2009-05-23T16:36:00.002-04:00", "updated": "2017-08-30T18:07:32.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "George Austin Sproule", "source": "Downtown Cocktail Room", "year": null }, "categories": [ "campari", "chartreuse (green)", "gin", "maple syrup", "orange juice" ], "ingredients": [ "1 oz Gin (North Shore Distillery #6)", "1 oz Campari", "1/2 oz Green Chartreuse", "1/2 oz Orange Juice", "1/4 oz Maple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Flame an orange peel over the top.", "body_text": "1 oz Gin (North Shore Distillery #6)\n1 oz Campari\n1/2 oz Green Chartreuse\n1/2 oz Orange Juice\n1/4 oz Maple Syrup\nShake with ice and strain into a cocktail glass. Flame an orange peel over the top.\nLast night while making dinner, I decided to make a cocktail from the current issue of\nImbibe\nmagazine. One that stood out was the Cat's Pajamas created by George Austin Sproule who bartends at Las Vegas' Downtown Cocktail Room. Besides the intriguing combination of Campari and Chartreuse, the recipe was attractive as it provided a good excuse to try out the North Shore Distillery gin that Andrea brought back from her recent trip out to Indiana.\nThe drink was definitely very Campari-driven but the Chartreuse lended a lot of surrounding flavor. Moreover, the Campari and freshly squeezed orange juice complemented each other rather well. The drink had the right degree of sweetness with a hint of the maple flavor appearing in the first part of the sip. Perhaps the flavors of this cocktail were a bit too intense to fully appreciate the new gin; however, there were no other regrets in making this tasty cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqo_TEiifZPx7Bc4tEO-tpMgBvu44eTI6J9DoTL3qE5ieHzZIw-ZcLmevYc4x92Ut9583Wz0DEDhELa3ozYdXPbjhPglyKDuCQep8CnsCmhwkH-yB1ry_TP2-NhofNdKmd0Je1zGZJZYg/s320/catspjs097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqo_TEiifZPx7Bc4tEO-tpMgBvu44eTI6J9DoTL3qE5ieHzZIw-ZcLmevYc4x92Ut9583Wz0DEDhELa3ozYdXPbjhPglyKDuCQep8CnsCmhwkH-yB1ry_TP2-NhofNdKmd0Je1zGZJZYg/s800/catspjs097.jpg", "comment_count": 1 }, { "title": "two birds", "url": "https://cocktailvirgin.blogspot.com/2009/05/two-birds.html", "published": "2009-05-25T12:10:00.004-04:00", "updated": "2017-08-30T18:07:02.383-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Paul Clarke", "source": "Hotel Monteleone Cocktail Contest", "year": null }, "categories": [ "aperol", "bitters (Peychaud's)", "creme de cacao", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye (Sazerac 6 Year)", "3/4 oz Aperol", "1/2 oz Sweet Vermouth (Dolin)", "1/4 oz Creme de Cacao", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Rye (Sazerac 6 Year)\n3/4 oz Aperol\n1/2 oz Sweet Vermouth (Dolin)\n1/4 oz Creme de Cacao\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nOn Friday after dinner, Andrea wanted to try Paul Clarke's\nnew cocktail\nthat he crafted for his entry in the Hotel Monteleone Cocktail Contest. The drink was perfect for the contest because the taste combination of rye and Peychaud's immediately screamed New Orleans to me when I sipped it. The Peychaud's complemented the light bitter notes of the Aperol on the swallow rather well. Andrea's comment was that the \"aftertaste is spectacular -- rather chocolaty\"; the quarter ounce of the creme de cacao was at a perfect level to add flavor but not dominate the drink. Paul's rationale for the cacao notes in the recipe was how well they pair up with orange flavors which appear here in the Aperol and in many sweet vermouths.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9q8XP-oYgQi4FL8AcF4B1U1YEHw1P6yzfQW8G9fJpvvr7GLJXJHd4xu7ttPXx8XwAU54rtndzo45lkohj1DCaoInfaiw1SQ1wEG7Q49hxv0z18ebyGtIbum23RbR1pEnMpKSDstnleM/s320/twobirds102.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9q8XP-oYgQi4FL8AcF4B1U1YEHw1P6yzfQW8G9fJpvvr7GLJXJHd4xu7ttPXx8XwAU54rtndzo45lkohj1DCaoInfaiw1SQ1wEG7Q49hxv0z18ebyGtIbum23RbR1pEnMpKSDstnleM/s800/twobirds102.jpg", "comment_count": 0 }, { "title": "old new york cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/05/old-new-york-cocktail.html", "published": "2009-05-25T15:18:00.002-04:00", "updated": "2017-08-30T18:05:49.156-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ciaran Wiese", "source": "Barrio Food and Drink", "year": null }, "categories": [ "bitters (other)", "genever", "simple syrup (other)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Genever Gin (Boomsma Jonge)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Rhubarb Syrup (see recipe below)", "1 dash Fee Brothers Peach Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime twist.", "body_text": "1 1/2 oz Genever Gin (Boomsma Jonge)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Rhubarb Syrup (see recipe below)\n1 dash Fee Brothers Peach Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lime twist.\nLast night, I wanted to make use of the rhubarb syrup that I had made the day before. One recipe that stood out was posted on the\nChanticleer Society\nforum by Ciaran Wiese of Barrio Food and Drink in Tucson, AZ. The drink, the Old New York Cocktail, appears on their summer menu.\nThe Old New York Cocktail was a delight to drink on our deck last night. There was a nice scent from the lime oil, and this was followed by the rhubarb and peach flavors which made for a rather good combination. The gin's botanicals were softly evident on the swallow, and the bitter notes of the rhubarb and the dry vermouth complemented each other rather well.\nTo make the rhubarb syrup, I modified a recipe I found on Chow. Total time to make this recipe is under an hour:\nRhubarb Syrup\n• 1 stem Rhubarb\n• 1/2 cup Sugar\n• 5/8 cup Water\n• 1/2 oz 80 Proof Vodka (optional)\nSlice the rhubarb into 1/2 (or less) inch thick pieces (should be around 5 oz by weight, a cup by volume). Add to a covered pot along with the water and sugar. Bring up to a boil and then simmer covered for 30 minutes. Stir every 5 or 10 minutes (feel free to mash up with a fork once the pieces begin to soften). After 30 minutes, let cool (still covered). Strain through a fine sieve; use a spoon to mash up pieces and extract the remaining liquid from the pulp. Pour into a sealable bottle. Optional: add 1/2 oz vodka to stabilize the mixture for longer storage (~5% alcohol final). Keep in refrigerator.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujvkwCR7ITK2uDrIVeGeRZt3-UtgXTctIOmpM5sJyiDfN4kQH0y8Q-Kk19_JgiADL4Xm_1fh6pCcBVmEDMf0udvaZTRLzro2ZRi3ZrxaHEGquYoiKZZzOlE3ww-UlexRq6jgv7mw68iM/s320/oldnewyork103.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujvkwCR7ITK2uDrIVeGeRZt3-UtgXTctIOmpM5sJyiDfN4kQH0y8Q-Kk19_JgiADL4Xm_1fh6pCcBVmEDMf0udvaZTRLzro2ZRi3ZrxaHEGquYoiKZZzOlE3ww-UlexRq6jgv7mw68iM/s800/oldnewyork103.jpg", "comment_count": 0 }, { "title": "demerara smash", "url": "https://cocktailvirgin.blogspot.com/2009/05/demerara-smash.html", "published": "2009-05-28T12:16:00.002-04:00", "updated": "2017-08-30T18:05:12.183-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Nicole Lebedevitch", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "chartreuse (yellow)", "lemon juice", "lime juice", "rum" ], "ingredients": [ "2 oz Renegade Guyana 16 Yr. Rum", "1 oz Yellow Chartreuse" ], "instructions": "Muddle lemon, lime, and mint. Add rum and Chartreuse with ice and shake. Double strain through regular and tea strainer into a rocks glass filled with crushed ice. Garnish with mint, and add a pair of straws.", "body_text": "2 oz Renegade Guyana 16 Yr. Rum\n1 oz Yellow Chartreuse\nLemon Wedges (~1/3 lemon)\nLime Wedges (~1/2 lime)\nMint\nMuddle lemon, lime, and mint. Add rum and Chartreuse with ice and shake. Double strain through regular and tea strainer into a rocks glass filled with crushed ice. Garnish with mint, and add a pair of straws.\nOn Monday night, Andrea and I decided to go out to Eastern Standard after figuring that Sunday would be too crowded most places due to the holiday and thus stayed in. For one of my cocktails, I asked Nicole Lebedevitch for a drink with the Renegade Rum that Hugh had introduced me to last time. We eventually came up with the idea of a rum-Chartreuse smash which Nicole seemed rather excited about making.\nThe drink had a lot of mint aroma hovering over the top from the garnish. Tastewise, the rum provided a pleasant funky and smoky flavor with the right amount of hogo notes from the pot stilling. The complex rum was aided by the botanicals in the Chartreuse which also served as the main source of sweetness for this rather dry drink. The equal parts of lemon and lime gave some extra depth than either citrus would have alone. Moreover, the citrus worked well with the Chartreuse liqueur and provided a crisp bite that faded on the sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4eb4dsD-2gsBLlu_scATIXUVkjbNkU5qOlw-DSGtNLd1IhpEjQs2O-1pD_4Ox6rmXmSC9joH3mikKpXokJ3DKAuW8mfbM_1E5dpii7RlDO1nsdG1OXWlvx26MKhIRGvEGZH6vJnvuBo/s320/smash106.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4eb4dsD-2gsBLlu_scATIXUVkjbNkU5qOlw-DSGtNLd1IhpEjQs2O-1pD_4Ox6rmXmSC9joH3mikKpXokJ3DKAuW8mfbM_1E5dpii7RlDO1nsdG1OXWlvx26MKhIRGvEGZH6vJnvuBo/s800/smash106.jpg", "comment_count": 2 }, { "title": "rickshaw", "url": "https://cocktailvirgin.blogspot.com/2009/05/rickshaw.html", "published": "2009-05-28T14:20:00.003-04:00", "updated": "2017-08-30T18:05:06.344-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "applejack", "ginger liqueur", "lemon juice", "orange juice" ], "ingredients": [ "1 oz Applejack", "1 oz Domaine de Canton Ginger Liqueur", "1/2 oz Orange Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a sugar-rimmed cocktail glass. Garnish with a large pickled ginger slice (bottom of glass). Measurements were estimated due to free pouring.", "body_text": "1 oz Applejack\n1 oz Domaine de Canton Ginger Liqueur\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\nShake with ice and strain into a sugar-rimmed cocktail glass. Garnish with a large pickled ginger slice (bottom of glass). Measurements were estimated due to free pouring.\nOn the walk home from Andrea's birthday dinner at Dalí on Tuesday night, we stopped in at Highland Kitchen for a nightcap. They updated their menu to have a lot more classic cocktails (including the De La Louisiane) and fewer vodka drinks (down to 3!). Instead of one of the classics, I went with a newer one (perhaps a house recipe?) and asked Claudia Mastrobuono to make me a Rickshaw. The ginger from the Domaine de Canton worked rather well with the citrus flavors. The drink was slightly on the tart side which could be quenched at will with the glass's sugar-coated rim. I let Andrea have a sip and she thought the drink had some honeydew melon notes. As I drank more of the Rickshaw, it began to get increasingly spicy. Turned out that the garnish was not a citrus peel or an apple slice but a piece of pickled ginger (not thin or pink like the sushi type); the infusion it generated was indeed a nice touch.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "rum julep", "url": "https://cocktailvirgin.blogspot.com/2009/06/rum-julep.html", "published": "2009-06-01T15:54:00.003-04:00", "updated": "2017-08-30T18:05:02.269-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "blend", "attribution": { "creator": "Donn the Beachcomber", "source": "Cabaret Restaurant", "year": 1940 }, "categories": [ "bitters (Angostura)", "falernum", "grenadine", "honey", "lime juice", "orange juice", "pimento dram", "rum" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Orange Juice", "1/2 oz Honey Mix (half water-half honey)", "1/2 oz Jamaican Rum (Appleton 12 Year)", "1 1/2 oz Demerara Rum (El Dorado 12 Year)", "1/4 tsp Grenadine", "1/4 tsp Falernum (Velvet)", "1/4 tsp Pimento Liqueur (St. Elizabeth Allspice Dram)", "1 dash Angostura Bitters" ], "instructions": "Blend with ice and pour into a julep cup. Add more crushed ice and garnish with a mint sprig. Here, we shook with ice and strained into a glass filled with crushed ice instead of blending.", "body_text": "1/2 oz Lime Juice\n1/2 oz Orange Juice\n1/2 oz Honey Mix (half water-half honey)\n1/2 oz Jamaican Rum (Appleton 12 Year)\n1 1/2 oz Demerara Rum (El Dorado 12 Year)\n1/4 tsp Grenadine\n1/4 tsp Falernum (Velvet)\n1/4 tsp Pimento Liqueur (St. Elizabeth Allspice Dram)\n1 dash Angostura Bitters\nBlend with ice and pour into a julep cup. Add more crushed ice and garnish with a mint sprig. Here, we shook with ice and strained into a glass filled with crushed ice instead of blending.\nLast night, Andrea wanted to try out two of our new rums so she grabbed Beachbum Berry's\nSippin' Safari\nand started flipping through the pages until she found the Rum Julep. Unlike most modern juleps, there is no muddled mint in the drink but only some mint as garnish. The recipe was created by Donn the Beachcomber around 1940 and served at his Cabaret Restaurant. The drink was certainly refreshing although would become more noteworthy if the falernum and allspice dram were upped from a 1/4 tsp to a 1/4 oz (or more) as they are in the very similar Three Dots and a Dash cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZernmMfwsLqXa-i3Rf_JmmfZzsaptBxNEbaE0CrnOoful71mhyphenhyphenvzjIEop68fn4TaCtoUFiG3MtG-ISJVqjctVDL0nQILKlBsDnxHy_OZ1gFNRiCDjLFlHGFJy8qfvvwIaCCit944Te1E/s320/tikijulep115.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZernmMfwsLqXa-i3Rf_JmmfZzsaptBxNEbaE0CrnOoful71mhyphenhyphenvzjIEop68fn4TaCtoUFiG3MtG-ISJVqjctVDL0nQILKlBsDnxHy_OZ1gFNRiCDjLFlHGFJy8qfvvwIaCCit944Te1E/s800/tikijulep115.jpg", "comment_count": 0 }, { "title": "final rhuse", "url": "https://cocktailvirgin.blogspot.com/2009/06/final-rhuse.html", "published": "2009-06-01T16:15:00.005-04:00", "updated": "2017-08-30T18:03:42.414-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "chartreuse (yellow)", "lime juice", "pisco", "simple syrup (other)" ], "ingredients": [ "3/4 oz Pisco (Don Cesar)", "3/4 oz Yellow Chartreuse", "3/4 oz Rhubarb Syrup (*)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. (*) Rhubarb syrup recipe can be found on this", "body_text": "3/4 oz Pisco (Don Cesar)\n3/4 oz Yellow Chartreuse\n3/4 oz Rhubarb Syrup (*)\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass. (*) Rhubarb syrup recipe can be found on this\npost\n.\nAfter the rum juleps last night, we were trying to figure out what to do with the extra lime juice. After flipping through a few books, nothing popped out immediately as a good follow-up, so I decided to tinker with an idea I had. I altered the\nLast Word\nby swapping pisco for the gin, yellow for green Chartreuse, and rhubarb syrup for the Maraschino liqueur. And pardon my pun on the naming of the Final R(h)use.\nAndrea immediately seemed pleased with the drink and found it a rather pleasant summery drink. The pisco donated a tasty level of smokiness and some vanilla notes to the mix which complemented the rhubarb. Moreover, the lime and yellow Chartreuse seemed to work well with the two other ingredients to make for a slightly complex and balanced drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40QqTaHBhfCQC1UvIcebVGQStFFc0kok7yHR0dXsPf1646GShs8OfW8NzeP2AoTdrUcyD1KT5ZtG_DDEUmm2RzEcugGvnZ617HF03ip-e87Cih8f8Z9O-J1jmELVENmwNhyphenhyphenBJddXSDO8/s320/rhuse119.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40QqTaHBhfCQC1UvIcebVGQStFFc0kok7yHR0dXsPf1646GShs8OfW8NzeP2AoTdrUcyD1KT5ZtG_DDEUmm2RzEcugGvnZ617HF03ip-e87Cih8f8Z9O-J1jmELVENmwNhyphenhyphenBJddXSDO8/s800/rhuse119.jpg", "comment_count": 2 }, { "title": "doubleplusgood", "url": "https://cocktailvirgin.blogspot.com/2009/06/doubleplusgood.html", "published": "2009-06-02T13:48:00.004-04:00", "updated": "2017-08-30T18:03:08.405-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "John Gertsen", "source": "the Edison", "year": null }, "categories": [ "#drink", "bitters (Angostura)", "cointreau", "egg white", "lime juice", "orgeat", "rum (white)" ], "ingredients": [ "2 oz Matusalem Platino Rum", "1 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Cointreau", "1/2 Egg White" ], "instructions": "Shake once without and once with ice. Strain into a rocks glass and drop Angostura bitters on top (double plus pattern as shown in the photo).", "body_text": "2 oz Matusalem Platino Rum\n1 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Cointreau\n1/2 Egg White\nShake once without and once with ice. Strain into a rocks glass and drop Angostura bitters on top (double plus pattern as shown in the photo).\nLast night Andrea and I went to Drink. When John Gertsen came by to take our order, I asked him what he had been making lately that excited him. He said that he was working on some drinks to take to the Edison in Los Angeles where he soon will be a guest bartender. The drink he sold me on was a white Mai Tai variant; his version had some egg white which transformed it in the direction of a Pisco Sour. Since Mai Tai in Tahitian means \"the best\" or \"out of this world\", Gertsen decided to take it one step further with a page from the\n1984\nNewspeak Dictionary and called his version the Doubleplusgood.\nJohn's recipe, besides the egg white, also used the richness of Cointreau instead of curacao or triple sec and he skipped the falernum and grenadine found in many Mai Tai recipes. The white rum gave a lighter flavor profile than the darker rums that go into most Mai Tai recipes. The Angostura functioned more as an aroma garnish than as an ingredient proper, and surprisingly the two pluses stayed intact until the bitter end.\nMy only criticism is that if he is taking this drink to the Edison, the first building in Los Angeles to generate its own electricity almost a century ago, Oneplusonenegative might fit the building's history better. Science-geeking aside, the Doubleplusgood was quite a rich and flavorful drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJvl0FewO7-ucKfWW4RgG9NY6-9jfKdBb8DEy-JpmpgrUkz6c20sez0YdMv5cpCSyu27ddnSLc742asiI1giVMEgMfgcSKoRkIs8DiAA74cBqUOpcAlu95G4zNvPGgZZ7QT-j-DZU8d_x/s320/doubleplus121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJvl0FewO7-ucKfWW4RgG9NY6-9jfKdBb8DEy-JpmpgrUkz6c20sez0YdMv5cpCSyu27ddnSLc742asiI1giVMEgMfgcSKoRkIs8DiAA74cBqUOpcAlu95G4zNvPGgZZ7QT-j-DZU8d_x/s800/doubleplus121.jpg", "comment_count": 0 }, { "title": "cabana cachaca", "url": "https://cocktailvirgin.blogspot.com/2009/06/cabana-cachaca.html", "published": "2009-06-02T14:20:00.003-04:00", "updated": "2017-08-30T18:03:03.635-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "cachaça" ], "ingredients": [], "instructions": null, "body_text": "Last night at Drink, our neighbor overheard me talking to John Gertsen about some cocktail bitters and infusion ideas. And he later introduced himself as Matti Anttila, founder of\nCabana Cachaça\n. We were curious to hear more about his distillery's process after reading a thread on Chow about the great differences between cachaças themselves and between cachaça and other sugarcane-based spirits such as rums and rhum agricoles. One difference between cachaça and rum is that the former generally uses native Brazilian woods instead of oak for their casks. When I inquired about his aging process, he replied that the liquor is stored in jequitibá wood barrels for 6 months. Soon after, we asked if Matti had a bottle with him, which he did, and he was more than willing to provide a sample for Andrea and I. While neither one of us are experienced cachaça tasters as we are for say gin, it was easy to detect some differences from the other cachaças we have tasted.\nHis company's cachaça was very smooth without the harshness of some cachaças which Matti attributed to their double pot stilling process instead of column stills. While it was smoother, it was not devoid of flavor. The liquor was sweeter than I remember cachaça tasting and Andrea picked up on some clove and honey notes. She also commented that it was sort of like the sugarcane version bourbon due to the sweeter and marshmallowy flavors she associates with the whiskey. While it would have been good to have a side-by-side comparison of a few cachaças, it was great to taste Cabana and to have such a fortuitous meet-up. Less accidental tastings and meetings can be had at Tales of the Cocktail next month where Matti and the rest of the Cabana crew will be sponsoring and participating in several events. Also, Cabana is not yet available here in Massachusetts but soon will be.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7OOJsdF2mOnpZHsQNvN9JV96RvgpVEWyBNGJbJuZArJLmyk2t9dpjj3jj3JP-JjY-rbwEYUPdXde5CEnHLNYCKMALJ52jlv3ufb_OPxikxZ-2CcOn0YHNAxaLmej_mYHuiTWsphK5lc/s320/cabana123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7OOJsdF2mOnpZHsQNvN9JV96RvgpVEWyBNGJbJuZArJLmyk2t9dpjj3jj3JP-JjY-rbwEYUPdXde5CEnHLNYCKMALJ52jlv3ufb_OPxikxZ-2CcOn0YHNAxaLmej_mYHuiTWsphK5lc/s800/cabana123.jpg", "comment_count": 0 }, { "title": "helsingor", "url": "https://cocktailvirgin.blogspot.com/2009/06/helsingor.html", "published": "2009-06-02T16:37:00.003-04:00", "updated": "2017-08-30T18:02:21.396-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John Gertsen and Ben Sandrof", "source": "Drink", "year": null }, "categories": [ "#drink", "apricot liqueur", "bitters (Angostura)", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Angostura Bitters", "1/2 oz Demerara Simple Syrup", "3/4 oz Rothman & Winter Orchard Apricot Liqueur", "1 3/4 oz Rittenhouse Rye" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 oz Angostura Bitters\n1/2 oz Demerara Simple Syrup\n3/4 oz Rothman & Winter Orchard Apricot Liqueur\n1 3/4 oz Rittenhouse Rye\nStir with ice and strain into a cocktail glass.\nFor my second cocktail at Drink, I wanted John Gertsen to make me the cocktail he had just made for our friend Tyrone who was to our right. Tyrone requested a\nCopenhagen\n-like drink;\nhowever, since Drink does not have a bottle Gamel Dansk bitter liqueur, John made him their flavor-approximation substitution. It was a drink that he had been working on with Ben Sandrof that, like the Don's Little Bitter and the\nTrinidad Sour\n, had an extreme amount of \"non-potable\" bitters in them (and once again proved that Angostura and others can indeed be \"potable\" bitters). The drink was a lot spicier from the rye than the Trinidad Sour was but had the same delicious cherry flavor from the cherry wood in the Angostura bitters. This cherry note went rather well with the apricot liqueur, and the slug of Angostura seemed to be serve an analogous role to the Gamel Dansk in the Copenhagen. John did not have an idea for the name and wanted some suggestions. I started thinking about Denmark and wondered about some sort of Hamlet connection. The best I can come up with now is the Helsingør (a/k/a Elsinore in English) which is the city in Denmark where Hamlet was set. Perhaps John and Ben will approve. The proportions of the drink have not been finalized yet, so the recipe above may only represents the ones John was making last night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kKNCI_UGAvfX91c3NCReDduOrf1Q6JGo_yJFMnQxuU2sRyiwmN9SJlgE-nSBFBr0BtWSlJ0h7UsBq1QPeXbhZs6QR-B-h0r2I6C-j3Xsta8hOd0eYjng_fgc_GvRujil8mKjelEMl20/s320/copen124.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kKNCI_UGAvfX91c3NCReDduOrf1Q6JGo_yJFMnQxuU2sRyiwmN9SJlgE-nSBFBr0BtWSlJ0h7UsBq1QPeXbhZs6QR-B-h0r2I6C-j3Xsta8hOd0eYjng_fgc_GvRujil8mKjelEMl20/s800/copen124.jpg", "comment_count": 1 }, { "title": "sour cherry smash", "url": "https://cocktailvirgin.blogspot.com/2009/06/sour-cherry-smash.html", "published": "2009-06-03T15:34:00.005-04:00", "updated": "2025-08-08T12:16:55.503-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "bitters (aged)", "lemon juice", "simple syrup (ginger)" ], "ingredients": [ "4 Fresh Cherries, de-pitted (Rainier Cherries)", "1/2 Lemon, cut into wedges", "3/8 oz Ginger Simple Syrup" ], "instructions": null, "body_text": "4 Fresh Cherries, de-pitted (Rainier Cherries)\n1/2 Lemon, cut into wedges\n3/8 oz Ginger Simple Syrup\nMint\n2 oz Apple Brandy (Laird's Bonded)\n2 dash Aromatic Bitters (Fee's Whiskey Barrel Bitters)\nDe-stem and de-pit the cherries. Muddle cherries and lemon in a mixing glass. Add mint and lightly muddle. Add apple brandy, simple syrup, bitters, and ice. Shake and strain into a rocks glass filled with ice cubes or crushed ice. Garnish with a sprig of mint.\nAndrea had bought a bag of yellow cherries this week and last night seemed like the perfect evening to make a smash and drink it on the deck. For a base spirit, the Laird's Bonded we bought last week seemed like the perfect fruity match for the cherries and lemon. The ginger syrup seemed to go rather well with the lemon, and the drink had a delightful tart cherry taste on the swallow. Andrea debated me on whether or not a 1/2 oz of Benedictine Liqueur would have improved the drink; while we left it out, it might make for a good variant next time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwi5nElkkLH64hcZIhspVmMvJst9atXgdhIGbYfcUqfMQvUkxX4NaIiEdBYbU0jReuTBc_FhFDTAIOVsFlRz_Xz1TV92Ag5ICVZAIifjwcyhlZ-KN9_XpDHL1WBYfdfTxiZIZpNKkEWZo/s320/cherrysmash128.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwi5nElkkLH64hcZIhspVmMvJst9atXgdhIGbYfcUqfMQvUkxX4NaIiEdBYbU0jReuTBc_FhFDTAIOVsFlRz_Xz1TV92Ag5ICVZAIifjwcyhlZ-KN9_XpDHL1WBYfdfTxiZIZpNKkEWZo/s800/cherrysmash128.jpg", "comment_count": 2 }, { "title": "morris", "url": "https://cocktailvirgin.blogspot.com/2009/06/morris.html", "published": "2009-06-11T17:27:00.002-04:00", "updated": "2017-08-30T17:59:35.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "Vessel", "year": null }, "categories": [ "bitters (orange)", "lillet", "simple syrup", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Basil Hayden)", "1 oz Lillet Blanc", "1/2 oz Sweet Vermouth (Dolin)", "1 dash Orange Bitters (Regan's)", "1 dash Simple Syrup" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Basil Hayden)\n1 oz Lillet Blanc\n1/2 oz Sweet Vermouth (Dolin)\n1 dash Orange Bitters (Regan's)\n1 dash Simple Syrup\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nLast Thursday night, Andrea wanted a drink to enjoy on our deck so I started flipping through Robert Hess'\nThe Essential Bartender's Guide\n. One that stood out that night was a recipe created by Jamie Boudreau for Vessel in Seattle, Washington. The Morris Cocktail proved to be very orangy due to combination of the bitters, vermouth, Lillet, and oils from the twist contributing to the complex orangeness. The Bourbon provided a fullness of flavor and some heat on the swallow to balance out the citrus and other botanical notes in the mix. One interesting Morris variant I have seen on the web substitutes Amaro Nonino (or other orange-based amaro) for the sweet vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnif4D-ZefGjygVofZ27_dgc7gnMvq1dXGp3NgQ-4Kvttd9l4dQ1UB0xiVROjrHjmKS9ww1TAd7DvNVU_-M1JER5VOcd5qBJtYMkldeKUnyROc7C-BEnufsVi5p-CuummhVFHNZ62eznk/s320/morris133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnif4D-ZefGjygVofZ27_dgc7gnMvq1dXGp3NgQ-4Kvttd9l4dQ1UB0xiVROjrHjmKS9ww1TAd7DvNVU_-M1JER5VOcd5qBJtYMkldeKUnyROc7C-BEnufsVi5p-CuummhVFHNZ62eznk/s800/morris133.jpg", "comment_count": 0 }, { "title": "so-so", "url": "https://cocktailvirgin.blogspot.com/2009/06/so-so.html", "published": "2009-06-11T18:36:00.002-04:00", "updated": "2017-08-30T17:59:04.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "calvados", "gin", "grenadine", "vermouth (sweet)" ], "ingredients": [ "1 oz Dry Gin (Beefeater)", "1 oz Sweet Vermouth (Dolin)", "1/2 oz Calvados/Apple Brandy (Laird's Bonded)", "1/2 oz Grenadine" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Dry Gin (Beefeater)\n1 oz Sweet Vermouth (Dolin)\n1/2 oz Calvados/Apple Brandy (Laird's Bonded)\n1/2 oz Grenadine\nStir with ice and strain into a cocktail glass.\nFor our Sunday night pre-dinner cocktail, I searched Patrick Gavin Duffy's\nThe Official Mixer's Manual\nand found the So-So, a drink that first appears in the literature in the 1930\nSavoy Cocktail Book\n. When Andrea heard the recipe, she thought it would need an assertive gin so we went with Beefeater. With this gin choice, the juniper notes delightfully hit a certain fruitiness that came from a combination of the sweet vermouth, apple brandy, and grenadine. The gin's botanicals were surprisingly rather apparent in this drink and the gin choice seemed to be affect the drink more so here than in many recipes. Overall, the So-So was pretty rich and complex enough to make for a good aperitif cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYZoC-PHg39YTeeJH7cMcnVXXo0u-45hrwRMfcsxN8wwpXufYB96j-17fo6K0V6s_Mu383zuCTQ1az4OvWiBY7MZyrZK2EYGJPLqybJ_4GMyP0Y6nlHk8VXiezDkFvqbkfDHUFy2g7mw/s320/soso138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYZoC-PHg39YTeeJH7cMcnVXXo0u-45hrwRMfcsxN8wwpXufYB96j-17fo6K0V6s_Mu383zuCTQ1az4OvWiBY7MZyrZK2EYGJPLqybJ_4GMyP0Y6nlHk8VXiezDkFvqbkfDHUFy2g7mw/s800/soso138.jpg", "comment_count": 0 }, { "title": "chartreuse swizzle", "url": "https://cocktailvirgin.blogspot.com/2009/06/chartreuse-swizzle.html", "published": "2009-06-12T10:56:00.004-04:00", "updated": "2025-08-20T14:31:21.291-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Marco Dionysos", "source": "Harry Denton's Starlite Room", "year": 2003 }, "categories": [ "#independent", "chartreuse (green)", "falernum", "lime juice", "pineapple juice" ], "ingredients": [ "1 1/4 oz Green Chartreuse", "1 oz Pineapple Juice", "1 oz Lime Juice (note: most other recipes have this as 3/4 oz)", "1/2 oz Falernum (Fee Brothers)" ], "instructions": "Shake with ice and strain into a highball glass filled with crushed ice.", "body_text": "1 1/4 oz Green Chartreuse\n1 oz Pineapple Juice\n1 oz Lime Juice (note: most other recipes have this as 3/4 oz)\n1/2 oz Falernum (Fee Brothers)\nShake with ice and strain into a highball glass filled with crushed ice.\nOn Tuesday night, Andrea and I were in Union Square after getting Indian food and decided to get a digestif at the Independent. There were a few new drinks on their menu, and one that caught my eye was a Chartreuse Swizzle that used the green variety as opposed to the swizzle with\nyellow\nthat I had at Drink. This one was created by Marco Dionysos of Harry Denton's Starlite Room and placed first in the 2003 Bay Area Chartreuse recipe contest. I could easily see why this drink was a winner with the Chartreuse flavors working rather well with the lime juice as they similarly do in the Last Word. In a more subtle way, the pineapple juice and falernum complemented these two robust ingredients to round out the drink.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "ginger gamble", "url": "https://cocktailvirgin.blogspot.com/2009/06/ginger-gamble.html", "published": "2009-06-14T13:06:00.003-04:00", "updated": "2017-08-30T17:58:19.416-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "creme de cassis", "gin", "ginger liqueur", "lemon juice", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Ginger\" (MxMo XL), was chosen by\nRumDood\n. He gave the description as, \"Find or concoct a cocktail recipe that uses ginger in one of its many forms as an ingredient. This can be muddled ginger, sliced ginger, ginger syrup, ginger beer (commercial or homemade), ginger liqueur, ginger candy, or pieces of a shredded photo of Ginger from Gilligan's Island.\"\nThis theme gave me the perfect excuse to go out and buy a curiosity I have seen on the shelves but had never had or heard anyone mixing with --\nStone's Original Green Ginger Wine\n. Stone's is a British recipe that dates back to 1740 which uses currant wine as a base and is spiced with ground ginger. Throughout its history it has been touted as a digestive aid, cholera protectant, and aphrodisiac, and has been used as not only a beverage but a cooking ingredient. Stone's weighs in at only 13.5% alcohol (although they sell a Reserve version at 18% that I have never seen) with a price tag of about $11. Flavor-wise, it is not as robust as say Domaine de Canton and can be drank straight. And with such a low proof, it will not be as shelf stable as the ginger liqueur; however, the price seemed right at more than 3 times cheaper.\nFor ginger wine recipes, I found a few on the Stone's website as well as CocktaiDB and I picked one from each. The first one we made was from the cocktail database under the ingredient \"ginger wine\" called the Commonweal Cocktail. The Stone's website said that their product mixes well with whiskey so I went with this recipe, for it uses blended Scotch, over some of the other recipes.\nCommonweal Cocktail\n• 1 oz Blended Scotch\n• 1/2 oz Lemon Juice\n• 1/2 oz Ginger Wine\n• 1/4 oz Maraschino Liqueur\nShake with ice and strain into a cocktail glass.\nThe Commonweal was rather smoky and winy with a citrus bite. With this proportion, the ginger taste was very faint on the swallow. Indeed ginger was a flavor component albiet a more minor one in this mix.\nFor our next cocktail, we went with one off the Stone's site that had a bigger swig of ginger wine in it to make a more pronounced ginger-flavored cocktail. The one we chose was a gin-based tall drink, the Gamble.\nGamble\n• 1 oz Gin\n• 2 oz Ginger Wine\n• 1 oz Lemon Juice\n• 1/2 oz Gomme (or Simple) Syrup\nShake with ice and strain into a highball glass filled with crushed ice. Float a 1/2 oz of Creme de Muir on top. Garnish with a lemon slice and two straws.\nFor a gin, we stuck with the British theme and chose Beefeater. Lacking Creme de Muir, we substituted Creme de Cassis. Knowing that our Creme de Cassis is rather dense, I took the gamble of trying to float the liqueur. Instead we ended up with a beautiful sink of it at the bottom. The Gamble was rather gingery. The ginger seemed to work well with the Beefeater's botanicals; in fact, it was hard to tell at times where the gin ended and the ginger began. The Cassis added a very sweet note at the bottom and either the straw height had to be adjusted or the drink had to be stirred to make the drink a bit drier. Perhaps using a claret float would have been a better choice than a dense and sweet liqueur. Overall, the Gamble was a good display of the Stone's product.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIUHjClS2GUn8mbAKkzJZXpUwkwWTi77qzIHDOt-o2CwnNZygIpUwAxr-UE-iYZ6bHekto1RwEHWSd57b0l99HhuFd-dYMaRQu1HsTLYErt62-KZp8NkKXHu7cy_Ss8MYFBcAS5lYU1M/s320/commonweal145.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIodqNuKK_PYIveXuZoTMY9I53uT_9VwOgtlK2vHKWFrFtRugMT5vefCGGUytqP56jhyKaMs5iEu7v9MbHfZPVRBTJQ1Raz_8OzThU86ZMY4uOSPrNKexAPPFDM0t0S962JwdmlEyvPA/s320/gamble148.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 3 }, { "title": "naughty nanny", "url": "https://cocktailvirgin.blogspot.com/2009/06/naughty-nanny.html", "published": "2009-06-15T23:00:00.006-04:00", "updated": "2025-08-08T12:16:37.309-04:00", "author": "andrea", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*mixology monday", "*original", "chartreuse (yellow)", "gin", "lime juice", "pear liqueur", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz. Gin (Beefeater)", "3/4 oz. Lime Juice", "3/4 oz. Pear Liqueur (Rothman and Winter Orchard Pear)", "1/2 oz. Yellow Chartreuse", "1/4 oz. Ginger Simple Syrup" ], "instructions": "Shake and decant into a round-bottomed cocktail glass. Garnish with a nice slice of fresh ginger.", "body_text": "3/4 oz. Gin (Beefeater)\n3/4 oz. Lime Juice\n3/4 oz. Pear Liqueur (Rothman and Winter Orchard Pear)\n1/2 oz. Yellow Chartreuse\n1/4 oz. Ginger Simple Syrup\nShake and decant into a round-bottomed cocktail glass. Garnish with a nice slice of fresh ginger.\nFor this month's\nMixology Monday\n, the\nRumDood\nchose a theme of\nginger\n, and I started by thinking about some of my favorite desserts. This brought to mind the common (and delicious) pairing of ginger and pear. Free association got the better of me, and from\npear\n, I began to think about\npear-shaped women\n. This led, inevitably, to a song recollection from my tween-hood in the late 70's: namely, the very first record that I ever owned. That record was entitled\nJazz\n, and the group who put out this fine album was known as\nQueen\n. The song was, of course,\nFat-bottomed Girls\n. As tempting as it was to name my cocktail after the song (making an excruciating pun of the \"XL\" in this MxMo's title), I decided to take a look at the lyrics to find a (slightly) more decorous name.\nBig fat Fanny\n? No, that wouldn't do... But the next line,\nthat\nwas promising. And so the Naughty Nanny was born.\nSo, I had a name and two of the components; but what base spirit? \"Obviously, it must be made from London dry gin,\" in homage to the band's beginnings. Plymouth? No, I wanted something a bit more assertive. What would my naughty nanny give her young, impressionable charge? Smacking my head, \"Beefeater!\"\nTo tie these components together, I needed a bitter component that wouldn't overwhelm the delicate ginger syrup. I combed cocktailvirgin's back catalog, and fortunately didn't have to go far. A few weeks back, Fred had visited Rendezvous, and he came up with a\nvariation\nof the Last Word using pear liqueur. Scott had used Aperol as the bitter in that drink, but thought chartreuse would work quite well. I wasn't quite sure how much chartreuse to add, so I started with 1/2 oz. each of yellow chartreuse and pear liqueur. A quick sampling decided it - I kept the yellow chartreuse to 1/2 oz., and upped the pear to the full 3/4 oz. The result was rather lime-y with a complex sweetness that began with caramel and ended with the ginger. While it was actually on the sweeter side of my preferred palate, it managed to capture some of the best qualities I liked in pear-ginger desserts.\nThanks for hosting, Mr. Dood!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsh-KIjfae-3qeHrzQqnLZ-dO6GPupGpkeZj-rUIBA7LV1SaKUVcfb3gMKUCfcmTk5EuRezxb10eqY81yJy9QO7b0gfNaHHShrsaJQM8VhWUBSZo4NyAS38LdQfd5yU_viEog-SjHiByk/s320/nanny152.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "woxum", "url": "https://cocktailvirgin.blogspot.com/2009/06/woxum.html", "published": "2009-06-17T17:09:00.003-04:00", "updated": "2017-08-30T17:55:42.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "applejack", "chartreuse (yellow)", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Apple Brandy (Laird's Bonded)", "3/4 oz Sweet Vermouth (Dolin)", "1/2 oz Yellow Chartreuse" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz Apple Brandy (Laird's Bonded)\n3/4 oz Sweet Vermouth (Dolin)\n1/2 oz Yellow Chartreuse\nStir with ice and strain into a cocktail glass.\nSunday night I was flipping through the\nOld Waldorf-Astoria Bar Book\nand found the curious recipe for the Woxum. Besides serving to finish off our old bottle of yellow Chartreuse so we could replace the spot with the new one, the recipe entry had the following intriguing description, \"Some think it is aboriginally American, and ascribe it to a 'bunch of Indians,' so called, who occasionally made whoopee--or, as it was said at that time, 'raised hell'--in the Old Waldorf Bar when they could get away with it.\" A quick web search for Woxum pulled up no references to Indians of any sort, save for the description in the book transcribed online elsewhere. In the cocktail itself, the richness of the apple brandy meets the sweet spiciness and complexity of the vermouth and Chartreuse. To add to the drink, I rimmed the glass and garnished with a small sage leaf from our garden. The sage odor brought out some more vegetal notes in the Chartreuse and worked rather well with the apple brandy. CocktailDB has an entry for the Woxum Cocktail which is similar in ingredients but different in proportions (1 1/2 oz apple brandy, 1/2 oz each of sweet vermouth and yellow Chartreuse) which might serve to be a drier variant to this one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zi6cpYOL1ZGpm4aXprS7i6mY_xi2-dd2p3GIEyMhTvcQmNF5BLDH1MFIDi791DXzctSa5jMrnq_dfxBoBiuOrbKUR06ZL0ubXpmLiTCr7QoenNrfPx7888GRJOX4YH15nEm46_a3QLU/s320/woxum155.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zi6cpYOL1ZGpm4aXprS7i6mY_xi2-dd2p3GIEyMhTvcQmNF5BLDH1MFIDi791DXzctSa5jMrnq_dfxBoBiuOrbKUR06ZL0ubXpmLiTCr7QoenNrfPx7888GRJOX4YH15nEm46_a3QLU/s800/woxum155.jpg", "comment_count": 3 }, { "title": "chas", "url": "https://cocktailvirgin.blogspot.com/2009/06/chas.html", "published": "2009-06-21T14:59:00.003-04:00", "updated": "2017-08-30T17:54:57.820-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Murray Stenson", "source": "Zig Zag Café", "year": null }, "categories": [ "amaretto", "benedictine", "cointreau", "curacao", "whiskey (Bourbon)" ], "ingredients": [ "2 1/4 oz Bourbon (Eagle Rare)", "1/4 oz Amaretto", "1/4 oz Benedictine", "1/4 oz Cointreau", "1/4 oz Curaçao" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 1/4 oz Bourbon (Eagle Rare)\n1/4 oz Amaretto\n1/4 oz Benedictine\n1/4 oz Cointreau\n1/4 oz Curaçao\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nOn Friday night, it was time for cocktails and Andrea wanted something more modern. Thus, we began to flip through Robert Hess'\nThe Essential Bartender's Guide\nand Andrea picked out the Chas. The drink was created by Murray Stenson in Seattle's Zig Zag Café. One night, Charles, one of the patrons, challenged Murray to create a new drink, and with the knowledge that Charles was a big bourbon fan, the Chas was the end result. The spicy bourbon and Benedictine appeared on the front of the sip followed by the amaretto taste lingering at the end. The Cointreau and curaçao were not as evident as an orangeness but contributed to the whole rich gestalt of the drink and they certainly donated some sweetness to it. We were out of oranges so we skipped the garnish, but the twist or perhaps a dash of orange bitters would have brought these citrus notes more to the forefront.\nAs a postnote, I found a Gary Regan\narticle\nin Sfgate about Stenson and the Chas. Apparently, Charles never liked to have the same drink twice (which I can understand especially since it would make for a slow blog if all I did was have Vieux Carrés or other across town) so Stenson must have been used to these improv drink requests.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "alto cucina", "url": "https://cocktailvirgin.blogspot.com/2009/06/alto-cucina.html", "published": "2009-06-21T15:55:00.003-04:00", "updated": "2017-08-30T17:54:51.736-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Stephen Shellenberger", "source": "Dante", "year": null }, "categories": [ "cynar", "scotch", "st. germain", "vermouth (dry)" ], "ingredients": [ "1 oz Scotch (Famous Grouse)", "1 oz Dry Vermouth Noilly Prat", "1/2 oz St. Germain Liqueur", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into cocktail glass Garnish with an orange twist.", "body_text": "1 oz Scotch (Famous Grouse)\n1 oz Dry Vermouth Noilly Prat\n1/2 oz St. Germain Liqueur\n1/2 oz Cynar\nStir with ice and strain into cocktail glass Garnish with an orange twist.\nShortly after receiving the May/June issue of\nImbibe\nMagazine, Andrea picked out a recipe from the article on Cynar and made the Alto Cucina. Cynar is an Italian bitter liqueur in which one of the major ingredients is a very curious one, namely artichokes, and makes for a great cocktail ingredient. The Alto Cucina was created by Stephen Shellenberger of Dante in Cambridge, MA. True to Stephen's description, Cynar's bitter-sweet notes mix with the bright floral notes of St. Germain and both work with scotch. Dante's version uses Balvenie 15; however, due to our meager and lowbrow collection of scotches, we went with the one bottle we own, Famous Grouse. A single malt scotch would certainly add more depth to the drink than a blended scotch, like Famous Grouse, where the flavor is diluted with grain neutral spirits.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhON7zJziz6QghvJpebSAcy6ZvnlfrzP3OXF9iM88wY2vxbAa5zRf6DPPR2ljnFVqA-o6cNzQuNcUwnuH9ESXzalfqDl5lkH9oTZ_VzoPgfbN9oTCNCDwOr35NEqKLTdImgV8pmsc0XVB4/s320/altocucina073.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhON7zJziz6QghvJpebSAcy6ZvnlfrzP3OXF9iM88wY2vxbAa5zRf6DPPR2ljnFVqA-o6cNzQuNcUwnuH9ESXzalfqDl5lkH9oTZ_VzoPgfbN9oTCNCDwOr35NEqKLTdImgV8pmsc0XVB4/s800/altocucina073.jpg", "comment_count": 0 }, { "title": "gulab sharbat sour", "url": "https://cocktailvirgin.blogspot.com/2009/06/gulab-sharbat-sour.html", "published": "2009-06-22T20:37:00.006-04:00", "updated": "2017-08-30T17:54:47.009-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "gin", "lemon juice", "simple syrup (other)" ], "ingredients": [ "1 3/4 oz Beefeater Gin", "3/4 oz Gulab Sharbat Syrup (housemade)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with dried rose petals.", "body_text": "1 3/4 oz Beefeater Gin\n3/4 oz Gulab Sharbat Syrup (housemade)\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with dried rose petals.\nLast night, Andrea and I went to Rendezvous in Central Square for dinner and drinks. For my first cocktail, I asked Scott Holliday what he had been tinkering with lately that he might like to share. He said that he had been playing with a few syrups and the one he went with first was a North Indian one called Gulab Sharbat. Gulab Sharbat is rose-flavored syrup (or beverage) and the one he made also contained lemon juice and zest, cardamom, and sugar besides the rose. One recipe I found online for Gulab Sharbat syrup is as follows (and I believe rose syrup can be found in Indian spice stores):\n• 10 oz water\n• 2 cups sugar\n• 1/4 tsp green cardamom seeds\n• 1 oz lime juice\n• 1 oz pomegranate juice\n• 2 cups rose petals (fresh preferred)\nHeat water and sugar in a pot until dissolved. Added juices and crushed cardamom seeds; bring to a boil. Crush rose petals and add to pot. Turn off heat, cover, and let sit for 12 hours. Strain and store in the refrigerator. (Note: 1 oz of 80 proof vodka per pint will help to stabilize the syrup for longer term storage.)\nThe end product of Scott's work was rather stunning. The drink was rather rosy with the right level of sweetness to balance the lemon juice. Andrea commented that it was \"sort of like super-gin... like I wish gin actually tasted!\" Indeed, the rose worked well with the juniper and other notes in the Beefeater quite well. Perhaps this should not be all that surprising since some gins, such as Hendricks, use rose petals in their distillation head to flavor their product; however, I had never had rose flavors like this with gin in a cocktail. While the drink Scott served me was a work-in-progress, I hope this delightful cocktail makes it on to Rendezvous' summer menu soon!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOp6fPrCNRv-L7lUZyod5I2A0mggEhtu4kiHW66WzOXcatBpFw2k0mqW0MGYQaAGBdeulZOpDIR6C4e2dFlvJafN-WjMIfEhBcP1Gdxg-Fcr9W_rELdgnTUj2Hyg8jfG6kL4xXfkv5CQ/s320/rendez157.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOp6fPrCNRv-L7lUZyod5I2A0mggEhtu4kiHW66WzOXcatBpFw2k0mqW0MGYQaAGBdeulZOpDIR6C4e2dFlvJafN-WjMIfEhBcP1Gdxg-Fcr9W_rELdgnTUj2Hyg8jfG6kL4xXfkv5CQ/s800/rendez157.jpg", "comment_count": 1 }, { "title": "tequila rhubarb tonic", "url": "https://cocktailvirgin.blogspot.com/2009/06/tequila-rhubarb-tonic.html", "published": "2009-06-23T16:11:00.004-04:00", "updated": "2017-08-30T17:54:14.056-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "highball", "technique": null, "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "simple syrup (other)", "soda", "tequila" ], "ingredients": [ "2 oz Lunazul Tequila", "2 oz Rhubarb Syrup(*)", "1 pinch Salt" ], "instructions": "Add to a highball glass with ice. Fill with club soda, garnish with a long lemon twist, and add straw.", "body_text": "2 oz Lunazul Tequila\n2 oz Rhubarb Syrup(*)\n1 pinch Salt\nAdd to a highball glass with ice. Fill with club soda, garnish with a long lemon twist, and add straw.\nFor my other drink at Rendezvous, Scott Holliday mixed me something with another one of the syrups he recently had created, a rhubarb one. The tall drink featured tequila which worked surprisingly well with the rhubarb. The lemon oil nose on the drink was a nice touch for it complemented both the rhubarb and tequila flavors. Scott said that the pinch of salt helps to make the drink more rhubarby as well as tequila-y. Moreover, the rhubarb syrup seemed to soften some of the sharpness I associate with tequila and made this refreshing drink very easy to quaff.\n(*) While I am not sure of Rendezvous' recipe, I posted the one I cook up at home\nhere\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvAHaBTeEGoq_nZAnxuS0WMsTBHF7l4Wlua2zfYew7-NQLD5jNucEngyKKtrvutdOcBdnYGTPfrNrlEQW5MGDkGXVxeQl16DkgUiMZBkBXXmM-QINTL2DqFnpjVLb7ro8jzxUtYF2H3E/s320/rendez159.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvAHaBTeEGoq_nZAnxuS0WMsTBHF7l4Wlua2zfYew7-NQLD5jNucEngyKKtrvutdOcBdnYGTPfrNrlEQW5MGDkGXVxeQl16DkgUiMZBkBXXmM-QINTL2DqFnpjVLb7ro8jzxUtYF2H3E/s800/rendez159.jpg", "comment_count": 1 }, { "title": "floor polish cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/06/floor-polish-cocktail.html", "published": "2009-06-23T17:45:00.002-04:00", "updated": "2017-08-30T17:53:35.794-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1948 edition of Bartender's Guide", "year": 1948 }, "categories": [ "gin", "pineapple juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Gin (No. 209)", "1/2 oz Pineapple Juice", "1/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Sweet Vermouth (Dolin)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 oz Gin (No. 209)\n1/2 oz Pineapple Juice\n1/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Sweet Vermouth (Dolin)\nShake with ice and strain into a cocktail glass.\nLast night I made one of the odd ball named-cocktails from Trader Vic's 1948 edition of\nBartender's Guide\n-- the Floor Polish Cocktail. The name ranks up there with the Three-Legged Monkey and the Monkey Gland for strangeness, and thus similarly attracted me to the recipe. When I hear the name, I immediately think of something very alcoholic akin to an organic chemistry solvent capable of cleaning up the gunkiest of messes. However, this cocktail is rather light on the booze in comparison to most drinks. On the sip, the pineapple flavor is rather dry and it turns very vermouthy on the swallow. The drink is very much like a perfect Algonquin made with gin instead of whiskey. The recipe I later found on CocktailDB is more modern in size with everything doubled in proportion.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjxHA9cBGP6Rz65s9mHh9H3CZZUb5o7BJAcdT4MjyHdxRcO3_qAlSUOoj6dD6W4dVH_QEiPdXUeWuoXV5z-tGOntFEvpKqhNwQOo330It-O23xowm24bFdc8JJ3iH_eZefAfOD09mF_0/s320/floorpolish160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjxHA9cBGP6Rz65s9mHh9H3CZZUb5o7BJAcdT4MjyHdxRcO3_qAlSUOoj6dD6W4dVH_QEiPdXUeWuoXV5z-tGOntFEvpKqhNwQOo330It-O23xowm24bFdc8JJ3iH_eZefAfOD09mF_0/s800/floorpolish160.jpg", "comment_count": 0 }, { "title": "gin julep", "url": "https://cocktailvirgin.blogspot.com/2009/06/gin-julep.html", "published": "2009-06-25T18:27:00.003-04:00", "updated": "2017-08-30T17:52:59.156-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": null, "attribution": { "creator": "Jerry Thomas", "source": "The Bartender's Guide", "year": null }, "categories": [ "genever", "simple syrup (mint)", "sugar" ], "ingredients": [ "1 tbsp Sugar", "2 1/2 tbsp Water", "3-4 sprigs Mint", "3 oz Gin (Boomsma Jonge Genever)" ], "instructions": "Add sugar and water, and stir until sugar is dissolved. Add mint and lightly muddle to extract the oils. Strain into a julep cup (here, rocks glass) filled with crushed ice. Add gin, top off with more crushed ice, and garnish with a fresh mint sprig. Add drinking straw.", "body_text": "1 tbsp Sugar\n2 1/2 tbsp Water\n3-4 sprigs Mint\n3 oz Gin (Boomsma Jonge Genever)\nAdd sugar and water, and stir until sugar is dissolved. Add mint and lightly muddle to extract the oils. Strain into a julep cup (here, rocks glass) filled with crushed ice. Add gin, top off with more crushed ice, and garnish with a fresh mint sprig. Add drinking straw.\nAfter thinking about the\ngulab sharbat cocktail\nthat I had at Rendezvous, I remembered how the modern julep was derived from this Middle Eastern concept. While gulabs are made with water and rose petals, as the drink migrated to other parts of the world, more indigenous aromatic plants such as mint were used. And with the changing of botanicals, the Persian word gulab was converted into the French word julep. According to David Wondrich in\nImbibe!\n, the first mention of an alcoholic mint julep in America was in 1802 in a letter from a William and Mary student who thought his fellow classmates indulged in them with excess. Jerry Thomas'\nThe Bartender's Guide\nprovides several recipes for juleps and the one that caught my eye on Monday night was the gin julep. In Jerry Thomas' day, the gin julep would have had Holland gin in it (first noted in 1828) which I interpreted as a Genever style and used our bottle of Boomsma's Jonge Genever accordingly. The mint for the drinks was harvested from the migratory mint colony that has sprung up twelve feet or so from the original mint patch.\nThe drink as one would expect was quite refreshing. The Genever gin added an interesting funkiness to the drink with its juniper-maltiness and slight harshness (relative to bourbon). Indeed, the gin-based julep is a very different creature from the more traditional bourbon one in some ways, but the sugar, ice, mint, and ritual do link the two together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxR-FVF7sdW-KmUqQrlj2m-WDwt6I8U3OX_bVQM-IDAITcDVbrCzlBuiBzEmlJyHvbJ2kbzX_Qe8H8UL6mbD_NYqnShLlXUuM9wiFy8FBx65ifCXepWW5Rhz04f02CTDgPJEKz7URDpiM/s320/ginjulep162.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxR-FVF7sdW-KmUqQrlj2m-WDwt6I8U3OX_bVQM-IDAITcDVbrCzlBuiBzEmlJyHvbJ2kbzX_Qe8H8UL6mbD_NYqnShLlXUuM9wiFy8FBx65ifCXepWW5Rhz04f02CTDgPJEKz7URDpiM/s800/ginjulep162.jpg", "comment_count": 0 }, { "title": "southend", "url": "https://cocktailvirgin.blogspot.com/2009/06/southend.html", "published": "2009-06-26T10:34:00.005-04:00", "updated": "2017-08-30T17:51:05.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "gin", "lime juice", "simple syrup (other)" ], "ingredients": [ "2 oz Gin (I used North Shore Distillery)", "1/2 oz Lavender Simple Syrup (see recipe below)", "1/2 oz Lime Juice", "1 dash Angostura Bitters", "2 sprigs Mint" ], "instructions": "Add ingredients to a pot. Heat while stirring with a spoon until the sugar dissolves. Bring to a boil, turn off the heat, cover the pot, and let sit for 2 hours. Strain into a bottle or other container, and store in the refrigerator. Unopened purple flower buds are optimal since they have the most flavor, although opened flowers and dried lavender can be used.", "body_text": "2 oz Gin (I used North Shore Distillery)\n1/2 oz Lavender Simple Syrup (see recipe below)\n1/2 oz Lime Juice\n1 dash Angostura Bitters\n2 sprigs Mint\nLightly muddle mint sprigs in lime juice and simple syrup to extract the oils. Add gin and ice, shake, and strain into a cocktail glass. Garnish with a mint leaf and a lavender stalk.\nOn Wednesday, I was weeding in the side garden and noticed how the lavender was in bloom. The idea for making a lavender simple syrup had been in the back of my head for a while, and the time seemed right. The syrup idea had been suggested to me after I attempted a lavender-vodka infusion two years ago and the end product was a bit too bitter to drink. After a little research on how much lavender I would need, I returned with a bowl and a pair of scissors and began harvesting. Making a hybrid of a few online recipes, I did the following in my kitchen:\n• 1/4 cup Lavender Flowers (stripped from stalk)\n• 1 cup Sugar\n• 1 cup Water\nAdd ingredients to a pot. Heat while stirring with a spoon until the sugar dissolves. Bring to a boil, turn off the heat, cover the pot, and let sit for 2 hours. Strain into a bottle or other container, and store in the refrigerator. Unopened purple flower buds are optimal since they have the most flavor, although opened flowers and dried lavender can be used.\nWhile the syrup was steeping on the stove, I began to search for ideas that used simple syrup, gin, and some sort of citrus which seemed like a good first direction. Upon seeing the recipe for the Southside, a light bulb lit up over my head. With all the lavender and its symbolism, this version of the Southside could easily be renamed the Southend -- the neighborhood in Boston filled with elegant Victorian brick row houses and great restaurants as well as being the center of our city's vibrant gay community.\nUpon tasting the Southend, Andrea's first reaction was \"Mmm... wow, that's a damn fine drink!\" The lavender worked to bring out some interesting vegetal notes in the gin and mint and developed some flavors reminiscent of green Chartreuse. The drink had a good gin signature, and with the sweetness level, there was not as sharp of a juniper note. Overall, it was very similar to the\ngin julep\nfrom the other day just with some citrus, lavender, and bitters to add complexity and cut the sweetness a bit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPvyE1gMdwJjaHH3m8iq2qIOOtKdQ0ChuHlgkj79ZAY41K9sGNNwOxAQXz1tlJljNaCxTWzLMK5jimYG6VmqLKGP5mu5D5yHU5dE1F6FKe4Y7Kswdq5nytiWTrp5QnC9KKGTuyoVO55s/s320/south166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPvyE1gMdwJjaHH3m8iq2qIOOtKdQ0ChuHlgkj79ZAY41K9sGNNwOxAQXz1tlJljNaCxTWzLMK5jimYG6VmqLKGP5mu5D5yHU5dE1F6FKe4Y7Kswdq5nytiWTrp5QnC9KKGTuyoVO55s/s800/south166.jpg", "comment_count": 2 }, { "title": "ancient mariner", "url": "https://cocktailvirgin.blogspot.com/2009/06/ancient-mariner.html", "published": "2009-06-27T11:34:00.004-04:00", "updated": "2017-08-30T17:51:00.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jeff Berry", "source": "Beachbum Berry's Grog Log", "year": null }, "categories": [ "grapefruit juice", "lime juice", "pimento dram", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Fresh Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Simple Syrup", "1/4 oz Pimento Dram (St. Elizabeth Allspice Dram)", "1 oz Demerara Rum (Lemon Hart 80 Proof)", "1 oz Dark Jamaican Rum (Appleton 12 Year)" ], "instructions": "Shake with ice and strain into a double old-fashioned glass filled with crushed ice. Garnish with a lime wedge and mint sprig.", "body_text": "3/4 oz Fresh Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Simple Syrup\n1/4 oz Pimento Dram (St. Elizabeth Allspice Dram)\n1 oz Demerara Rum (Lemon Hart 80 Proof)\n1 oz Dark Jamaican Rum (Appleton 12 Year)\nShake with ice and strain into a double old-fashioned glass filled with crushed ice. Garnish with a lime wedge and mint sprig.\nI was really excited when I picked up my mail on Friday and discovered that my copy of\nBeachbum Berry's Grog Log\nhad arrived. It was a book I had wanted for some time now, and sure Amazon and Half.com vendors had copies, but it did not seem worth the $100 a copy they were asking. When I heard news earlier in the week on Chowhound that it and\nIntoxica\nwould be republished, I checked on Amazon. Amongst their overpriced used copies was a single new one for cover price (and as of today there are 7!) and I snatched it up immediately. When I opened up the book and flipped to the recipe section, I saw the first one, the Ancient Mariner, and knew that I had to start there.\nThe Ancient Mariner is one of Jeff Berry's original creations. The drink was a lot drier than expected given the recipe and especially given the genre of tiki drinks in general. Moreover, it had a nice spice level from the pimento dram, even at a quarter of an ounce, to complement the rich flavors of the rums and the light bite of the citrus. And judging from how fast Andrea drained hers, it was a big hit here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnPhTr55KcVibfiQM5u6DOKusP4ZB1_uouc8ml5oNi1JFMlPNABOZwoG61Yt2Cza-0Vci9Lyk4sO6uQ2HvfK-YH37gJF4d-rEIL9bWQoPx4UVhL08ADRGoOpL8u9FsnUW_VYdR9A2df4/s320/ancientmariner168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnPhTr55KcVibfiQM5u6DOKusP4ZB1_uouc8ml5oNi1JFMlPNABOZwoG61Yt2Cza-0Vci9Lyk4sO6uQ2HvfK-YH37gJF4d-rEIL9bWQoPx4UVhL08ADRGoOpL8u9FsnUW_VYdR9A2df4/s800/ancientmariner168.jpg", "comment_count": 1 }, { "title": "chatham hotel special", "url": "https://cocktailvirgin.blogspot.com/2009/06/chatham-hotel-special.html", "published": "2009-06-28T19:14:00.003-04:00", "updated": "2017-08-30T17:50:25.022-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Hotel Chatham", "year": null }, "categories": [ "brandy", "cream", "creme de cacao", "port (ruby)" ], "ingredients": [ "1 1/2 oz Brandy (Courvoisier VS)", "1/2 oz Ruby Port (Ramos Pinto)", "1/2 oz Cream", "1 dash Dark Creme de Cacao" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Brandy (Courvoisier VS)\n1/2 oz Ruby Port (Ramos Pinto)\n1/2 oz Cream\n1 dash Dark Creme de Cacao\nShake with ice and strain into a cocktail glass.\nOn Saturday, we stopped into the\nBoston Shaker\n's store in Somerville and spotted the newest edition of Ted Haigh's\nVintage Spirits and Forgotten Cocktails\n. We were going to wait until Tales to buy it from Ted and get it autographed on the spot, but the book was just too tempting to pass on it. The new edition appears to be double the size with more recipes, photos, and text than the first. That night, I was searching for a recipe that was new to this edition, but I was captivated by the concept of the Chatham Hotel Special as an after dinner drink. The Hotel Chatham was a 300 room hotel in midtown Manhattan, and bar there was most famous for being the birthplace of the Moscow Mule recipe before the drink made its way to the West Coast and became popular in Los Angeles. The Chatham Hotel Special had a rich grapey sweetness from the port and brandy, and the hint of cacao worked well with the port flavors. The smoothness of the drink was kept in check by the booziness of the brandy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47XMOz2__hyphenhyphenxQ4BoSD_PolCNLu4KEk5umd6G-A8B2j7zleOdBr_BaAab7MjPEXX_KCmgbxn3C0ihcQ3MCvnRed1_rg3x78IJv-QU9HZ99nT9fvnccgEHr8QvQ8FKPlCk0J-FeSFMlMwY/s320/chatham173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47XMOz2__hyphenhyphenxQ4BoSD_PolCNLu4KEk5umd6G-A8B2j7zleOdBr_BaAab7MjPEXX_KCmgbxn3C0ihcQ3MCvnRed1_rg3x78IJv-QU9HZ99nT9fvnccgEHr8QvQ8FKPlCk0J-FeSFMlMwY/s800/chatham173.jpg", "comment_count": 0 }, { "title": "supernova", "url": "https://cocktailvirgin.blogspot.com/2009/06/super-nova.html", "published": "2009-06-30T20:01:00.004-04:00", "updated": "2023-04-17T13:08:43.158-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "#drink", "applejack", "bitters (aged)", "bitters (Angostura)", "chartreuse (green)", "simple syrup (other)", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Carpano Antica Sweet Vermouth", "1 dash Fee's Whiskey Barrel Bitters", "1 dash Angostura Bitters", "1/2 oz Cardamom Simple Syrup" ], "instructions": "Stir ingredients in (a) with ice. Add Chartreuse to rocks glass and ignite. Twist the lemon rind over the fire and drop in to caramelize. Douse the flame after 15 seconds by straining (a) over the top of (b). Serve, but let rocks glass cool before drinking. Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "(a) 1 3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Carpano Antica Sweet Vermouth\n1 dash Fee's Whiskey Barrel Bitters\n1 dash Angostura Bitters\n1/2 oz Cardamom Simple Syrup\n(b) 1/4 oz Green Chartreuse\nLemon Twist\nStir ingredients in (a) with ice. Add Chartreuse to rocks glass and ignite. Twist the lemon rind over the fire and drop in to caramelize. Douse the flame after 15 seconds by straining (a) over the top of (b). Serve, but let rocks glass cool before drinking.\nFor one of my cocktails at Drink on Sunday night, John Gertsen made me his variation on the Star Cocktail that he dubbed the Supernova. The Star Cocktail first appeared in George Kappeler's\nModern American Drinks\nin 1895. The recipe is as follows:\nStar Cocktail\n1 1/2 oz Apple Brandy\n1 1/2 oz Sweet Vermouth\n3 dashes Peychaud's or Angostura Bitters\n2 dashes Gomme Syrup\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nGertsen's variation kept the basic gist of the Star Cocktail but changed the nonpotable bitters, brandy to vermouth ratio, and syrup type. However, the major change was the green Chartreuse which altered the flavor greatly, and indeed, the flame certainly added to the showmanship aspect immensely. In the drink, the Chartreuse flavors mingled with the Carpano Antica vermouth and the bitters quite nicely, and the flamed lemon twist added a slight burnt caramel nose. All of these flavors were riding on top of an orange bitters-less Marconi Wireless base. Andrea commented that the\nSupernova tasted \"candied but not cloying\", and I would have to agree that the balance of this drink was right on the money.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "means of preservation", "url": "https://cocktailvirgin.blogspot.com/2009/07/means-of-preservation.html", "published": "2009-07-03T14:13:00.002-04:00", "updated": "2017-08-30T17:42:05.939-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "bitters (other)", "gin", "st. germain", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "2 oz Beefeater Gin", "1/2 oz St. Germain Liqueur", "1/2 oz Dolin Dry Vermouth (I used Noilly Prat)", "2 dash Celery Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist. Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "2 oz Beefeater Gin\n1/2 oz St. Germain Liqueur\n1/2 oz Dolin Dry Vermouth (I used Noilly Prat)\n2 dash Celery Bitters\nStir with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nWhile talking to John Gertsen at Drink on Sunday night about my celery bitters, he mentioned an Ephemeral variant that he had crafted. The\nEphemeral\nis drink Paul Clarke wrote about in his 30 drinks in 30 days quest on The Cocktails Chronicles blog, and his entry describes how David Shenaut from the Teardrop Lounge in Portland, Oregon, came up with the drink. While Paul gives credit to\nChuck Taggart\nfor posting about it first, I give Paul credit for influencing Gertsen to try the recipe and fiddle with it. The original recipe is as follows:\nEphemeral\n1 1/2 oz Old Tom Gin\n1 oz Dolin Blanc Vermouth\n2 barspoon St. Germain Liqueur\n3 dash Celery Bitters\nStir with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nGertsen's variation, the Means of Preservation, switched the gin to a less sweet and more junipery one of Beefeater. While he did up the liqueur proportion, he decreased the amount and sweetness of the vermouth to generate what on paper seems a bit drier of a drink. He found the grapefruit peel essential to both recipes, for he noted that that it worked rather well with the celery bitters to bring out a great earthy flavor in each drink. To get a full appreciation of the change, I made both:\nThe Ephemeral is at the right in the straight stemmed glass and the Means of Preservation is at the left in the balled stemmed glass; the increase in St. Germain as well as my change to the more straw-colored Noilly Prat dry (I currently only have 2 of the 3 Dolins at home) gave the Means of Preservation the darker hue. The Ephemeral was indeed a tasty drink. With a lot of grapefruit on the nose, the first sip gave a very smooth and sweet impression. Of note was how well the celery played with the St. Germain elderflower liqueur. The Means of Preservation was very similar, but sharper and drier. The nose was not just the grapefruit but included some additional aromatics from the Noilly Prat and perhaps the Beefeater gin. The celery flavors from the bitters stood out more in this drink, while the St. Germain, despite being greater in proportion, surprisingly stood out less. In the Ephemeral, there was some sort of synergy that amplified the St. Germain which did not occur in the variant. Andrea's comment was that the Means to Preservation might be a good change for a dry Martini lover while the Ephemeral, which was a tad too sweet for her, was \"more like a lady's Martini\" in comparison. Then again, both of our palates seem to be a lot drier than most.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiue3Oa9CNyTvl6VsntFOMt9baR6mwFsIuK_vOFyUwzuY90Dmonu3c-0MVqZNPfxK6LfQyYVjGmLOYWzXn-mKb8zlHD3Ie0BiKz_vA8MYwtMGa-_-WrYd6DIK4fA5x3Dc8DOWDGMOHF9Jg/s320/ephemeral174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiue3Oa9CNyTvl6VsntFOMt9baR6mwFsIuK_vOFyUwzuY90Dmonu3c-0MVqZNPfxK6LfQyYVjGmLOYWzXn-mKb8zlHD3Ie0BiKz_vA8MYwtMGa-_-WrYd6DIK4fA5x3Dc8DOWDGMOHF9Jg/s800/ephemeral174.jpg", "comment_count": 2 }, { "title": "cesar moro", "url": "https://cocktailvirgin.blogspot.com/2009/07/cesar-moro.html", "published": "2009-07-03T16:47:00.003-04:00", "updated": "2017-08-30T17:41:20.710-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (aged)", "cointreau", "pineapple juice", "pisco", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Pisco", "1/2 oz Cointreau", "1/2 oz Pineapple Juice", "1/2 oz Dry Vermouth", "1 dash Fee's Whiskey Barrel (or other Aromatic) Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Float 2 drops of orange blossom water (orange twist would make for a fine substitution).", "body_text": "1 1/2 oz Pisco\n1/2 oz Cointreau\n1/2 oz Pineapple Juice\n1/2 oz Dry Vermouth\n1 dash Fee's Whiskey Barrel (or other Aromatic) Bitters\nShake with ice and strain into a cocktail glass. Float 2 drops of orange blossom water (orange twist would make for a fine substitution).\nThe theme for last night's Mixoloseum Thursday Drink Night was the orange liqueur Cointreau. Since\nKaiser Penguin\nhad already gotten me excited about this one between his email reminder for the event and his asking my opinion on his drink, the Royal Fool, I decided to scheme up a recipe to offer up to the chat room. When I spotted the pisco on my shelf, a recipe began to form that was a part\nPisco Punch\nand a part Algonquin or perhaps the recently mixed\nFloor Polish Cocktail\n. Given the South American origin of the base spirit, the cocktail was dubbed the César Moro after the Peruvian surrealist and poet who collaborated with Andre Breton during the 1920's and 30's. In this drink, the orange blossom water on the nose prepared the taste buds for the wave of Cointreau to follow. The sweetness from the Cointreau and pineapple juice were matched by the spiciness from the pisco, vermouth, and bitters. My one regret is that my bitters shelf lacks Amargo Chuncho Bitters which would have added the perfect accent to this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSy7vB8UPbk_ZPV7GAzkdV6hcWm_FJTh4sBefuWCiBAkFYdoOs1B-Jz4o75KM15WZbA-0Uvv3vX-UrR2ICQeCtPi-M7i1-jiyxyQDeL2pHw4oB_MTvSrTS0dYGTLS1D7xxxmyEQeDfSHo/s320/cesar180.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSy7vB8UPbk_ZPV7GAzkdV6hcWm_FJTh4sBefuWCiBAkFYdoOs1B-Jz4o75KM15WZbA-0Uvv3vX-UrR2ICQeCtPi-M7i1-jiyxyQDeL2pHw4oB_MTvSrTS0dYGTLS1D7xxxmyEQeDfSHo/s800/cesar180.jpg", "comment_count": 1 }, { "title": "trident", "url": "https://cocktailvirgin.blogspot.com/2009/07/trident.html", "published": "2009-07-04T16:44:00.003-04:00", "updated": "2017-08-30T17:39:05.269-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Robert Hess", "source": "Zig Zag Cafe", "year": 2002 }, "categories": [ "aquavit", "bitters (other)", "cynar", "sherry" ], "ingredients": [ "1 oz Dry Sherry (Lustau's Don Nuño Dry Oloroso)", "1 oz Cynar", "1 oz Aquavit (Aalborg)", "2 dash Peach Bitters (Fee Brothers)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Dry Sherry (Lustau's Don Nuño Dry Oloroso)\n1 oz Cynar\n1 oz Aquavit (Aalborg)\n2 dash Peach Bitters (Fee Brothers)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nLast week, I finally bought a bottle of aquavit after frequently eying it when I went liquor shopping. Aquavit is a caraway flavored liquor in the same way that gin is a juniper flavored one. Apparently, there is as much variation in aquavits as there is in gins.\nThe Aalborg Aquavit alone tasted of caraway but the flavor was tempered by the mix of other botanicals; in addition, it was not as harsh and intense tasting as the other caraway-flavored liquor we own, namely kümmel. On Friday night, when I asked Andrea what we should make with it, she already had the Trident in mind. The drink had mocked her ever since she saw it in Robert Hess'\nThe Essential Bartender's Guide\n. She is a big fan of sherry cocktails and of the bitter artichoke-containing liqueur Cynar, so it was not a big surprise that she zoomed in on this recipe. The book describes how the drink was created by Hess in 2002 for the Zig Zag Cafe in Seattle, and looking at the recipe, it is indeed very similar to a Negroni with more common cocktail ingredients swapped out for more obscure ones.\nOver all, the Trident did not disappoint. The sherry and lemon nose worked rather well together as a prelude to the first sip. The aquavit and Cynar combination was stunning and it was hard to tell where one began and the other ended. The drink was much sweeter than expected given the generally dry ingredients. This could be due to Cynar's cynarin content. Cynarin is a polyphenolic compound found in artichokes which does not taste sweet itself but makes everything afterwards taste a little sweeter. The Trident was definitely worth the price of the bottle of aquavit, and hopefully I will get to try a few other brands including Chicago's North Shore Distillery's version in the near future.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHigRQjLe1_9xV2SB-H9u63gZuG-z0ZQKAlnOigUWNpDgVu4MlYR848kbRbtpRozlUcEuuD3iJi-Zj7wqneRAZAlHyzc4U_pMDX9COXO8bBdEAZ_jXFZKqHHng1S5gWclgvOVhYbYZas0/s320/trident181.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHigRQjLe1_9xV2SB-H9u63gZuG-z0ZQKAlnOigUWNpDgVu4MlYR848kbRbtpRozlUcEuuD3iJi-Zj7wqneRAZAlHyzc4U_pMDX9COXO8bBdEAZ_jXFZKqHHng1S5gWclgvOVhYbYZas0/s800/trident181.jpg", "comment_count": 5 }, { "title": "gin daisy", "url": "https://cocktailvirgin.blogspot.com/2009/07/gin-daisy.html", "published": "2009-07-05T22:43:00.004-04:00", "updated": "2017-08-30T17:38:27.450-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Patrick Gavin Duffy", "source": "The Official Mixer's Manual", "year": 1975 }, "categories": [ "gin", "grenadine", "lemon juice", "pastis", "soda" ], "ingredients": [ "1 1/2 oz Gin (Berkshire Mountain Distillers Ethereal Gin)", "1/2 Lemon (~3/4 oz Juice)", "1 tsp Grenadine", "1 dash Pastis (optional)" ], "instructions": "Shake with ice and strain into a highball glass filled with ice cubes. Top with soda water, garnish with a lemon twist, and add straw. Using an egg white is another option for this drink.", "body_text": "1 1/2 oz Gin (Berkshire Mountain Distillers Ethereal Gin)\n1/2 Lemon (~3/4 oz Juice)\n1 tsp Grenadine\n1 dash Pastis (optional)\nShake with ice and strain into a highball glass filled with ice cubes. Top with soda water, garnish with a lemon twist, and add straw. Using an egg white is another option for this drink.\nOn Friday night, I needed to find a cocktail that used lemon juice to utilize our channel-knifed up lemon left over from making the Trident. In addition, we were excited to try out our purchase of the new\nBerkshire Mountain Distillers\ngin, Ethereal. The distillery has a standard gin, Greylock, and recently bolstered their repertoire with this more unique style. The concept for the Ethereal is to be \"brimming with botanicals\" and to switch up the herbal line-up with each batch (signified by a different label color). Upon tasting the gin on its own, it is much lower on the juniper berry piny notes than most gins out there so Ethereal might make for a good \"give gin another chance\" gin. There was a decent mouthful of citrus peel flavors and something rather violet flower-like which might be orris root. I wish the distillery would list either the botanicals or tasting notes for each batch to make the gin less mysterious to the cautious buyer and more tempting to the gin lover who seeks out certain botanicals over others (*). Then again, the intrigue did lure me into trying it out.\nFor a drink, we opted for making a Gin Daisy from our Patrick Gavin Duffy 1975 edition of\nThe Official Mixer's Manual\n. The recipe there gives the options of including a dash of Pernod and an egg white, and we opted for the former to give the drink a little more complexity. Duffy's Daisy recipe is also loose on the amount of alcohol (1 1/2 to 3 oz) and suggests applejack, brandy, gin, rum, or whiskey as base spirit choices. Overall, our Gin Daisy was very tart and refreshing. The scant amount of grenadine provided a pleasing pink hue but did not provide that much sweetness to balance the lemon juice like the quarter or half ounce of simple syrup does in a Collins. The pastis did serve to add a little extra character and worked well with the gin's botanicals. Moreover, I somewhat regret not doing the egg white option although it would have masked some of the gin taste we were trying to fully appreciate this time around.\n(*) Postnote 2/9/10: The newest batch of Ethereal Gin is out with a pink label. It is stronger in the rose elements and less \"medicinal\" as the rep described it. Perhaps the newer batch is going after the Hendrick's market? Regardless, the new sales rep gave me the okay to list the botanicals (7 in Greylock and 14 in Ethereal):\nEthereal and Greylock: juniper berry, orange peel, orris root, cardamom, cinnamon bark, angelica root, licorice.\nEthereal only: lemon peel, black pepper, cubeb berry, rose hips, elderberry, nutmeg, spearmint.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJ20zOSrbBGLvkZt9FzNMpGCsFveKms91fT7C-DwSa0MMEbeOO9jvKPNGa-x92wAebYTd-2boXbQS6i-nY3hzg-2o3ln_VNK61hKLM8_i8_yCWHTlxsMewcgSCNJgJEe3u38zoz2Khjw/s320/daisy184.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJ20zOSrbBGLvkZt9FzNMpGCsFveKms91fT7C-DwSa0MMEbeOO9jvKPNGa-x92wAebYTd-2boXbQS6i-nY3hzg-2o3ln_VNK61hKLM8_i8_yCWHTlxsMewcgSCNJgJEe3u38zoz2Khjw/s800/daisy184.jpg", "comment_count": 2 }, { "title": ":: new products - tales of the cocktail 2009 ::", "url": "https://cocktailvirgin.blogspot.com/2009/07/new-products-tales-of-cocktail-2009.html", "published": "2009-07-13T22:58:00.005-04:00", "updated": "2019-07-14T20:26:28.544-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "Andrea and I just got back today from Tales of the Cocktail in New Orleans where we have been since Tuesday. Expect a whole lot of recipes from drinks we had there in bars, restaurants, tasting rooms, seminars, cocktail hours, and parties over the next few weeks. I havve narrowed them down a bit but it will still be a large undertaking. As a teaser, I will present my favorite new products. True, there were lots of new absinthes, rums, unaged whiskeys, and the like; however, I am focusing here on products that stood out for one reason or another as unique (besides tasting rather good).\nStarting first are a few products from Eric Seed of\nHaus Alpenz\n.\nAperitivo Cocchi Americano\nis a product already available in Europe but will soon be here in the U.S. It is possibly the closest thing to Kina Lillet -- the quinine-laden and sharper form of Lillet Blanc that got discontinued. With this product, people will get to see that James Bond meant a bit more business with the Vesper Martini and will be able to approximate older recipes truer to form.\nBonal Gentiane Quina\nis another European product that will be introduced to the American market. Perhaps not a product for everyone's taste buds, but imagine Moxie mixed with a quinquina sweet vermouth. I thought it was delicious and imagined it immediately mixed with gin or rye along with a dash of Fernet Branca. Two more products of Haus Alpenz that stood out were\nR&W Orchard Cherry\nand\nLinnea Swedish Punsch\n, but I did not have a chance to taste these delights due to time constraints. While I believe that the Orchard Cherry is a new product, the Swedish Punsch will re-introduce a once available spirit to the American market (in the past by a variety of producers).\nSt. Germain formally presented\nCreme Yvette\nthis year after presenting a prototype last year at Tales. Creme Yvette was a defunct violet liqueur that was resurrected from the recipe crypts. Unlike the more single note and slightly sharp Creme de Violette, Creme Yvette is more subtle and more fruity with hints of cassis. I felt lucky to have the opportunity to taste it straight and in a cocktail (a more full report later).\nFrom the makers of Cherry Heering is\nHeering Coffee Liqueur\n. While I do not frequently use coffee flavors in my cocktails, this product is pretty close to what I would want it to taste like if I were to design a coffee liqueur myself. Rich, toasted espresso flavors as opposed to a syrupy, almost faux coffee taste I have experienced elsewhere. Again, this is another product available in Europe that will soon be made available here in the United States.\nThere were two grain-based spirits that stood out as unique.\nWasmund\n's Single Malt Whisky\nfrom Virginia utilizes cherry and apple wood to smoke the barley instead of peat, so for lovers of smoke flavor but not necessarily peat, this product is rather good. And with a liquor score of 93, others apparently feel the same. From\nPiedmont Distillers\nis a flavored (legal) moonshine product called\nCatdaddy\n. Catdaddy uses their all-corn\nMidnight Moon\nas a base with a secret botanical mix to give it a custard, eggnog, clove, and cinnamon sort of taste. We also had the Catdaddy in an Carolina-inspired Aviation variant, the Kitty Hawk cocktail.\nA quick mention is needed for Herbsaint re-introducing their Legendre absinthe since wormwood liquors are now legal again. Also, they were celebrating the 75th anniversary of Herbsaint itself, and the Herbsaint-flavored chocolate truffles that they handed out to celebrate this were the tasty!\nAlas, sleep beckons. It has been a long, wonderful, but tiring week... and thanks to all the folk I met along the way who helped to make this a great experience. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgKaS_GTY8Sntb3k_oc75-zuD4RYHFMLJBjCyk6u3OmAswMxAQp1aBFrDjZKEZv4IOdD3wYzJTvM2Fvjp1T2S5MRJH4pc1Vpf-6sTJj_3e2IH0j8Ay-1XKGoiqOAg86nmE_g-fJui4F0/s320/tales008.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bN2F8WLYf_RjduxANRL64tQpZ6aKjp0Cije6EQ6EhGD-hEiz8JfVndYfT_61wuwvxtlbRUYhetoyeW_yihD_sbTN00R2Awdw1o_KYpHCrHyJRZJ_iQxtLnTr6m9diifNdmYqXww-9mc/s320/tales108.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclAuO43YUvsiy2xqzI2yRBcPxoIXXNceUnT1otW9PuJ5LBu75PkWOzvo4q5fbtCVXXz2ZbEx6nn42mnZDghEXhxxkBBykDAly2vi0dYukuBsTpr3MnygG_GYVk6LgK6V-E1la39w1uDg/s320/tales101.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29NHRXLwlxqbPifyXbEgQ8WSdjci7qJRhRVN4ZX13pzd41PKjb1rSykxwBnDOFMNZIR4YDBUSLS7TpajnEoYGFJ0uYOUf2_GrsbSKUu8H_2AlEyCT-aegvu89K-Qu3FpRwfzVAe6-_NU/s320/tales047.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgKaS_GTY8Sntb3k_oc75-zuD4RYHFMLJBjCyk6u3OmAswMxAQp1aBFrDjZKEZv4IOdD3wYzJTvM2Fvjp1T2S5MRJH4pc1Vpf-6sTJj_3e2IH0j8Ay-1XKGoiqOAg86nmE_g-fJui4F0/s800/tales008.jpg", "comment_count": 3 }, { "title": "monteleone cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/07/monteleone-cocktail.html", "published": "2009-07-14T09:05:00.002-04:00", "updated": "2017-08-30T17:35:01.588-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "julep cup", "technique": "shake", "attribution": { "creator": null, "source": "Carousel Bar at the Monteleone Hotel", "year": null }, "categories": [ "#neworleans", "*talesofthecocktail", "bitters (orange)", "ginger liqueur", "st. germain", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey", "1 1/2 oz St. Germain Elderflower Liqueur", "1/2 oz Domaine De Canton Ginger Liqueur", "2 dash Fee Brothers Orange Bitters" ], "instructions": "Shake ingredients and strain into a julep cup or cocktail glass filled with crushed ice. Garnish with orange slice.", "body_text": "2 oz Rye Whiskey\n1 1/2 oz St. Germain Elderflower Liqueur\n1/2 oz Domaine De Canton Ginger Liqueur\n2 dash Fee Brothers Orange Bitters\nSplash Ginger Ale\nShake ingredients and strain into a julep cup or cocktail glass filled with crushed ice. Garnish with orange slice.\nShortly after landing on Tuesday, we headed out to the Monteleone Hotel and stopped into the Carousel Bar where we spotted our friend\nJonathan Forester\n. When bartender Marvin Allen took my drink order, I originally asked for a Vieux Carre which had been invented at the Hotel Monteleone's bar back in 1938. Jonathan reminded me that the bar also had the Monteleone Cocktail which won their recent contest for the bar's signature cocktail. Wanting to try something new, I caught Marvin before he had started on my drink and changed my request (luckily, the Ramos Gin Fizzes Andrea and Jonathan ordered provided me this opportunity).\nThe drink was rather St. Germain tasting on the forefront and a relatively more subtle ginger on the swallow. My enjoyment of this cocktail increased once the ice melted and the sugar content was diluted. I then was glad that the drink was served on the rocks instead of up. Andrea thought that this recipe would have rather widespread appeal due to its sweetness and could introduce and excite people to both St. Germain and Domaine de Canton. I enjoyed the drink as we slowly rotated around the Carousel Bar; however, after a few rotations, I was more tempted to get off my amusement park ride than have another drink. Alas, we bid our adieus to Jonathan, although only for a few hours, and headed off to Bennachins down Royal street for some tasty West African food. At some point, I hopefully will write up Bennachins and the other veggie/vegan-friendly restaurants we ate at during the week.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxRR7pp9tuksn3hClotXPtK9MJpKw7HRtRdP8XuRMqsB2j6umQO3Eoo2RIap2jawY0MFd1skr_3za0w6JU5thA6KdcrEFlRl6R3I-ZPUGr_e-2ptcO0bRrBkU-YwBWSqUMY8vPrqezIo/s320/tales001.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxRR7pp9tuksn3hClotXPtK9MJpKw7HRtRdP8XuRMqsB2j6umQO3Eoo2RIap2jawY0MFd1skr_3za0w6JU5thA6KdcrEFlRl6R3I-ZPUGr_e-2ptcO0bRrBkU-YwBWSqUMY8vPrqezIo/s800/tales001.jpg", "comment_count": 1 }, { "title": "mosel cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/07/mosel-cocktail.html", "published": "2009-07-14T15:27:00.002-04:00", "updated": "2017-08-30T17:34:03.491-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Thad Volger", "source": null, "year": null }, "categories": [ "*talesofthecocktail", "bitters (other)", "gin", "wine (white)" ], "ingredients": [ "1 1/2 oz Martin Miller Gin", "1 1/2 oz Mosel Spatlese Riesling", "2 dash Cherry Bitters", "2 dash Peach Bitters" ], "instructions": "Stir with ice and strain into a chilled coupe glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Martin Miller Gin\n1 1/2 oz Mosel Spatlese Riesling\n2 dash Cherry Bitters\n2 dash Peach Bitters\nStir with ice and strain into a chilled coupe glass. Garnish with a lemon twist.\nAfter dinner at Bennachins, Andrea and I went to the blogger meet-up cocktail hour sponsored by Martin Miller at the rather posh M.S. Rau Antiques. One of the drinks was a wine-based one created by Thad Volger called the Mosel Cocktail. The photo shows Martin Miller's brand ambassador Jon Santer mixing up this drink for me inside a beautiful antique wood bar. I did not try the punch in the left of the image which was served from a $20,000 punch bowl (it was for sale along with other cocktail oddities such as the 1920's German Art Deco sterling silver airplane which disassembled into a multi-piece bar set). The Mosel Cocktail tasted like a blanco-vermouth Martini through the two housemade bitters and perhaps some of the botanicals in the gin transforming the wine into something very vermouth-like in flavor. Both the lemon oil from the twist and the gentle peach aroma from the bitters paired nicely with the wine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZRRQX7piPoKkGB6ZLxe5KlGbrPtfXdAfxpVqjYZSvc_GZhoqkUJJxCq2qGhmNn7igzfalzOanuLd31YMLWV38b_Bb7vdJ3F_JJSECJB8xI37sEuAoIh6YuLosh0cG6Sqp0LI9eDDRg8/s320/tales005.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZRRQX7piPoKkGB6ZLxe5KlGbrPtfXdAfxpVqjYZSvc_GZhoqkUJJxCq2qGhmNn7igzfalzOanuLd31YMLWV38b_Bb7vdJ3F_JJSECJB8xI37sEuAoIh6YuLosh0cG6Sqp0LI9eDDRg8/s800/tales005.jpg", "comment_count": 0 }, { "title": "art of choke", "url": "https://cocktailvirgin.blogspot.com/2009/07/art-of-choke.html", "published": "2009-07-14T17:18:00.003-04:00", "updated": "2019-07-29T18:13:25.954-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola", "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Maksym Pazuniak", "source": "Rogue Cocktails", "year": null }, "categories": [ "#cure-nola", "#neworleans", "chartreuse (green)", "cynar", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz White Rum", "1 oz Cynar", "1/8 oz Lime Juice", "1/8 oz Demerara Syrup (2:1)", "1/4 oz+ Green Chartreuse (to taste)" ], "instructions": "Muddle a mint sprig with the other ingredients. Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with a fresh mint sprig.", "body_text": "1 oz White Rum\n1 oz Cynar\n1/8 oz Lime Juice\n1/8 oz Demerara Syrup (2:1)\n1/4 oz+ Green Chartreuse (to taste)\nMint\nMuddle a mint sprig with the other ingredients. Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with a fresh mint sprig.\nAfter the Martin Miller cocktail reception for the bloggers on Tuesday night last week, Andrea and I decided to go out to\nCure\n. We ignored the advice to take a taxi out there and decided to walk. Not sure how far down St. Charles before we should turn to get onto Freret Street, we turned early and enjoyed a nice walk... um, through what we later learned are the Magnolia Projects. I cannot tell if it was years of experience walking through bad parts of Boston and a summer walking through all of Manhattan or just plain luck, but we made it through unscathed save for a few comments hurled at us. One of the bartenders gave us not only major props for walking the 4 miles from the French Quarter to the bar but for seeing the sights. Honestly, we were more disturbed about the suicidal cockroaches that would dash under out footfalls on the sidewalk. Apparently, the Magnolia Projects are not what they used to be during the pre-Katrina days, but the Crips writing and other gang evidence was still evident.\nSo after an hour walk, it was definitely time for a drink! Cure had their normal menu plus a special smaller one just for Tales of the Cocktail. The latter one was taken directly from their\nRogue Cocktails\nbook which helped to promote its sale (part of the reason we bought it). Bartender Maksym Pazuniak made my first drink, the Art of Choke, from the shorter cocktail list. The rum and Cynar pairing seemed to bring out different aspects from the Cynar than we have tasted when paired with other spirits. The drink had a surprising amount of mint flavor and it worked rather well with the Chartreuse. Usually mint is more of a smell than a taste, but perhaps the pairing with Chartreuse and/or Cynar promoted some synergy on the taste buds. The\nRogue\nbook cites bartender Kyle Davidson as the source and describes the drink as follows, \"Picture yourself in the limestone-walled courtyard of an Italian villa off the coast of the Riviera. You are surrounded by fragrant herbs and flowers, and the sea air is blowing gently. The sun is bright, but it's not hot, and you have nothing to do all day but relax and savor the sensations all around you. Drinking this cocktail is kind of like that if somebody suddenly punched you in the stomach just as you were beginning to doze off in the sun. In a good way.\" While the quantity of drinks in the book is not grand, the quality of the recipes is high and edgy and the text is replete with a similar sense of humor as the Art of Choke's entry.\nFor my second drink, I asked Rhiannon Enlil to make their Black and Blue Grass off of their regular menu. Sazerac Rye, Averna, Aperol, Peychaud's and Angostura Bitters with a grapefruit twist. This Black Manhattan-like drink was pre-batched so I did not get a recipe and it was served on the rocks (I later found it posted on\nBarNotes\nand made it\nhere\n). After that drink, we decided to walk home through the safer Garden District -- great scenery, but rather uneventful save for a kitty who wanted to follow us home.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "'ti punch", "url": "https://cocktailvirgin.blogspot.com/2009/07/ti-punch.html", "published": "2009-07-15T10:47:00.004-04:00", "updated": "2017-08-30T17:32:16.794-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*talesofthecocktail", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz Rhum Agricole Blanc", "1/2 oz Sugar Cane Syrup (Clement Sirop de Canne)" ], "instructions": null, "body_text": "2 oz Rhum Agricole Blanc\n1/2 oz Sugar Cane Syrup (Clement Sirop de Canne)\nLarge Lime Wedge (Ideally 50/50 ratio of pulp to zest)\nIn a rocks glass, squeeze lime slice and pour syrup over the lime. Add rum and use a wood swizzle (a Bois Lélé) or bar spoon to stir. Add 1 tbsp of ice, stir, and serve.\nWe had the 'Ti Punch twice -- once on Wednesday at the Rhum Agricole tasting room and once on Thursday at the Sugar Cane Spirits seminar. 'Ti Punch is the unofficial national cocktail of Martinique. While the word \"'Ti\" is an abbreviation of the Creole word for petite, the drink weighs in pretty heavy with a large swig of rhum that is only slightly diluted in the end product. It is one of the best showcases for the spirit since the lime and sugar do not detract from rhum agricole's vegetal and fruit aromas. The one I had on Wednesday was made with JM Rhum and I opted for no ice which made the bartender on the right quite pleased. A bit of hogo (sort of rubbery notes which I greatly enjoy when in moderation) from the rhum with a hint of lime and sweetness to balance the burn of the 100 proof spirit. The one I had at the seminar was made with Rhum Clement and it was more tasty than the first one. No clue whether it was the rhum or the fact that the small amount of ice made the drink more palatable. Since I love Rhum JM, I am guessing that it was the latter.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Wa1EYeZOSOA5r-pzQPIUgXC7Pj3eWh3Yi5FsEK8sHaatZIPthQF6Cp9j1Sdr6AjgXBq1MU8UlUqUmfbQKLWAGWdfwlcKwSi_H08DQ8ykIX2nbilTuDvK0Bd3mc_0NFaHEa7lAlBSYV0/s320/tales017.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Wa1EYeZOSOA5r-pzQPIUgXC7Pj3eWh3Yi5FsEK8sHaatZIPthQF6Cp9j1Sdr6AjgXBq1MU8UlUqUmfbQKLWAGWdfwlcKwSi_H08DQ8ykIX2nbilTuDvK0Bd3mc_0NFaHEa7lAlBSYV0/s800/tales017.jpg", "comment_count": 4 }, { "title": "friar pendrick's himms", "url": "https://cocktailvirgin.blogspot.com/2009/07/friar-pendricks-himms.html", "published": "2009-07-16T14:25:00.002-04:00", "updated": "2017-08-30T17:31:42.631-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": null, "source": "Hendrick's Gin", "year": null }, "categories": [ "*talesofthecocktail", "gin", "lemon juice", "lime juice", "orange juice", "simple syrup" ], "ingredients": [ "1 oz Hendrick's Gin", "3/4 oz Orange Juice", "1/2 oz Lemon Juice", "1/4 oz Lime Juice", "1/2 oz Simple Syrup", "2 Strawberries (medium, hulled)", "1 thumb Ginger" ], "instructions": "Muddle strawberries and ginger. Add rest save for cucumber foam and mint. Shake and strain into a rocks glass. Top with foam and garnish with a mint sprig. (*) Foam is made by juicing a cucumber and shaking; delivered to drink by spoon.", "body_text": "1 oz Hendrick's Gin\n3/4 oz Orange Juice\n1/2 oz Lemon Juice\n1/4 oz Lime Juice\n1/2 oz Simple Syrup\n2 Strawberries (medium, hulled)\n1 thumb Ginger\nCucumber Foam (*)\nMint Sprig\nMuddle strawberries and ginger. Add rest save for cucumber foam and mint. Shake and strain into a rocks glass. Top with foam and garnish with a mint sprig. (*) Foam is made by juicing a cucumber and shaking; delivered to drink by spoon.\nOn Wednesday night at Tales of the Cocktail, we ended up at the Hendrick's Gin event. A few hours earlier, Andrea and I had eloped:\nThe serendipity of the Hendricks event is entertaining. When we were discussing possible wedding scenarios a while back, the two things that Andrea wanted were cocktails and burlesque dancers. And by god, Hendricks succeeded in achieving this goal, so cheers to them for making this happen!\nOne of the drinks I had that night, and later at the Hendricks tasting room (technically the liquors of Scotland tasting room), was the Friar Pendrick's Himms cup. Given its name, it does have some similarities to a Pimm's Cup but with Hendrick's unique and peculiar take on it. The cucumber foam on top of this drink provided a great flavor and aroma that hovered over the drink with each sip. It was also refreshingly light and not chock full of gelatin like other foams. The rest of the drink had some crisp citrus notes which were complemented by the muddled ginger. Overall, it was a delight to drink and a pleasant change from the ubiquitous Hendricks, Tonic, and Cucumber that I had been quaffing the rest of the night such as the ones served from the living cocktail table pictured below.\nAgain, thank you to Hendricks for making our post-wedding celebrations everything we ever hoped for. Cheers from CocktailVirgin!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRQFuqYhRWph4jrh3sFRWAh7JXJeBaNSXGPupJHqcfKPLSdMuD6vUVL0KxeipZHB1qEAw-w1s2fEvzpbBgeXQbzZwoh6HaWIGrcQRR1zpRR9-lelV8k_8VxynVarKAHrgi7ccpXflAYI/s320/wedding013.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIlJ6WKjkKVF6cVB14QZYD2rbcCP0P1SKdmj0EVJaZAJLJLAgV-dDzNroWuOMhXb0y5HutDa63FASnTX7kOi0hwY5N_9OKz3Ymqe_tI5IZhp5x6dJdaXwIRUEhHvS4o9wnbi2FFaetss/s320/tales034.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNR04aAxiztynv-QBT1YSzSOOhv9gsPO6Btz9bJ6XjEaF9MvD7gJxL6hCnbI3_aoRxed1kT3VTzgsGv9sNN73o7-ANaFiuFRL_ZYou2pGZb5LtebEeakUdBWlt3YeLvf0ICaLo2kVsLdA/s320/tales030.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRQFuqYhRWph4jrh3sFRWAh7JXJeBaNSXGPupJHqcfKPLSdMuD6vUVL0KxeipZHB1qEAw-w1s2fEvzpbBgeXQbzZwoh6HaWIGrcQRR1zpRR9-lelV8k_8VxynVarKAHrgi7ccpXflAYI/s800/wedding013.jpg", "comment_count": 5 }, { "title": "bamboo", "url": "https://cocktailvirgin.blogspot.com/2009/07/bamboo.html", "published": "2009-07-16T16:18:00.002-04:00", "updated": "2009-07-16T16:42:54.055-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Louis Eppinger", "source": "World Drinks And How to Mix Them", "year": 1908 }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "bitters (orange)", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dry Vermouth", "1 1/2 oz Fino Sherry", "2 dash Angostura Bitters", "2 dash Orange Bitters" ], "instructions": "Stir on ice and strain into a cocktail glass. Twist a lemon peel over the top, and optional to garnish with an olive.", "body_text": "1 1/2 oz Dry Vermouth\n1 1/2 oz Fino Sherry\n2 dash Angostura Bitters\n2 dash Orange Bitters\nStir on ice and strain into a cocktail glass. Twist a lemon peel over the top, and optional to garnish with an olive.\nOn Thursday morning, we attended a seminar entitled \"Vermouth and Apertif Wine\" which was lead by Eric Seed of Haus Alpenz, Paul Clarke of Cocktail Chronicles, and Neyah White of Nopa in San Francisco. During the talk, they served up three cocktails to illustrate their points and to show the versatility of vermouths and apertif wines. The Bamboo was first published in the 1908 edition of Bill Boothby's\nWorld Drinks And How to Mix Them\nand the above recipe was adapted by Paul Clarke. The drink was created by Louis Eppinger of Yokohama, Japan, who learned to bartend in San Francisco in the late nineteeth century before moving off to Japan. His recipe was\napparently\n1 1/2 oz sherry to 1/2 oz dry vermouth with a dash of orange bitters instead of the equal parts recipe that Boothby recorded. The Bamboo had a rather full mouth feel but was rather dry. The nutty flavors of the sherry were complemented quite nicely by the botanical notes in the vermouth and in the bitters. A very simple recipe which would serve as a great pre-dinner drink. I would be more certain about the last assumption if it were not actually my post-breakfast cocktail, for the seminar was the first of the day at 10:30am.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "reveillon cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/07/reveillon-cocktail.html", "published": "2009-07-16T17:21:00.003-04:00", "updated": "2009-07-16T17:35:46.420-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Chuck Taggart", "source": "GumboPages", "year": null }, "categories": [ "*talesofthecocktail", "applejack", "bitters (aromatic)", "dubonnet", "pimento dram" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy (or Calvados)", "1/2 oz Pear Eau de Vie", "1/2 oz Allspice (Pimento) Dram", "1/4 oz Dubonnet Rouge, Punt e Mes, or Carpano Antica Sweet Vermouth", "1 dash Fee Brothers Old Fashion Aromatic Bitters" ], "instructions": "Stir or shake with ice and strain. Garnish with a star anise pod or cinnamon stick (here, garnished with a strawberry slice).", "body_text": "2 oz Laird's Bonded Apple Brandy (or Calvados)\n1/2 oz Pear Eau de Vie\n1/2 oz Allspice (Pimento) Dram\n1/4 oz Dubonnet Rouge, Punt e Mes, or Carpano Antica Sweet Vermouth\n1 dash Fee Brothers Old Fashion Aromatic Bitters\nStir or shake with ice and strain. Garnish with a star anise pod or cinnamon stick (here, garnished with a strawberry slice).\nOne of the other cocktails made for the \"Vermouth and Apertif Wine\" session was the Réveillon cocktail created by Chuck Taggart of\nGumboPages\n. This beverage was Chuck's attempt to capture \"winter in a glass\" and with the allspice dram and other flavors, he did a good job. The recipe gives the option of shaking, despite the ingredients seeming to ask to be stirred, in order to put a snow-like froth on top of the cocktail. The drink started out dry at first and the sweetness sensation slowly built up over the first few sips. With a fruity base on the forefront, a wave of spice and vermouth flavors followed on the swallow. I cannot be more colorful than Ted Haigh who tasted this back in December of 2005 and exclaimed, \"Oh, this is delightful!\" and then added, \"It's like sucking on Santa!\" Oh my...", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "coffee cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/07/coffee-cocktail.html", "published": "2009-07-17T10:03:00.003-04:00", "updated": "2017-08-30T17:28:28.178-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jerry Thomas", "source": "Bartender's Guide", "year": 1887 }, "categories": [ "*talesofthecocktail", "cognac", "egg", "port (ruby)", "sugar" ], "ingredients": [ "1 oz Port", "1 oz Cognac", "1 tsp Sugar", "1 Whole Egg (Small or Medium)" ], "instructions": "Shake with ice and strain into a cocktail glass. Grate nutmeg over the top.", "body_text": "1 oz Port\n1 oz Cognac\n1 tsp Sugar\n1 Whole Egg (Small or Medium)\nShake with ice and strain into a cocktail glass. Grate nutmeg over the top.\nAfter the raucous \"Sugar Cane Spirits\" seminar at Tales of the Cocktail on Thursday, we headed to the third one of the day entitled \"Port: Not Your Grandpa's Drink Anymore\" which was a bit more sedate. They did try to shake the stodginess of port and offered the alternative title for the seminar of \"Taking the Bullshit out of Port.\" The two products that were discussed in terms of cocktails were Fonseca Bin 27 which donates a lot of fruit flavors to drinks and Croft Pink which is a pink port thanks to new technologies in port production. A lot of the seminar was on how to market port and port cocktails to your customers including how to move an opened bottle of vintage port before it passes its prime and how naming a drink can remove the word port from the title and hence the mind of the drinker. With the latter point, many people still think of port solely as an after dinner drink never to be mixed.\nOne classic drink that was served at the seminar was the Coffee Cocktail which first appeared in the 1887 Jerry Thomas\nBartender's Guide\nand printed above with a slight modification (the presenters served this as an equal parts port to cognac ratio). Despite the name, the drink has neither coffee nor bitters in the ingredients, but when properly prepared, it does look a bit like coffee. However, it pleasantly tastes like a thick grapey nog. The presenters again suggest Fonseca Bin 27 port for this drink over some of the other less fruity and more expensive styles.\nThere were two Croft Pink cocktails made, the Bubbles & Pink by Gary Regan and the Smoking Gun by Neyah White. These two drinks highlighted the versatility of the new product in cocktails.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "hogarth cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/07/hogarth-cocktail.html", "published": "2009-07-17T16:57:00.004-04:00", "updated": "2017-08-30T17:28:23.381-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "*talesofthecocktail", "batavia arrack", "bitters (aged)", "bitters (Angostura)", "honey", "rum" ], "ingredients": [ "1/2 oz Batavia Arrack", "1/2 oz Rhum Negrita (*)", "1/2 oz Rhum Agricole", "2 scant tsp Honey Syrup (1:1 honey:water)", "1 dash Angostura Bitters", "1 dash Fee Brothers Whiskey Barrel-aged Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. (*) A good substitution is equal parts 10 Cane Rum and Angostura 1919 rum.", "body_text": "1/2 oz Batavia Arrack\n1/2 oz Rhum Negrita (*)\n1/2 oz Rhum Agricole\n2 scant tsp Honey Syrup (1:1 honey:water)\n1 dash Angostura Bitters\n1 dash Fee Brothers Whiskey Barrel-aged Bitters\nStir with ice and strain into a cocktail glass. (*) A good substitution is equal parts 10 Cane Rum and Angostura 1919 rum.\nOur last seminar of the day on Thursday was entitled \"New Orleans Pharmacists\" which tracked the emergence of various medicinal products that later helped to enrich the cocktail world. These were sold as or mixed into concoctions referred to as phlegm cutters, gall breakers, gum ticklers, and anti-fogmatics which were some early examples of cocktails. Besides a rye Sazerac and a brandy one (I will write up the Sazerac I had at the Uncommon Bar later), we were served a delightful beverage called the Hogarth Cocktail. The Hogarth had a rich rum taste blended with some spicy notes from the Batavia Arrack. The Rhum Negrita is a rhum agricole and molasses rum hybrid which is hard to get here in the United States so a 10 Cane Rum and Angostura 1919 mixture apparently served as a good substitute. Besides the rum flavors, the drink was rounded out by a honey sweetness and a bitters complexity.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "tango #2 variation", "url": "https://cocktailvirgin.blogspot.com/2009/07/tango-2-variation.html", "published": "2009-07-17T19:19:00.004-04:00", "updated": "2017-08-30T17:28:18.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Wayne Curtis", "source": "Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "cynar", "rum", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Dry Vermouth", "1/2 oz Sweet Vermouth", "1/2 oz Rum", "1/2 oz Cynar", "1/2 oz Orange Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. See below for the original recipe.", "body_text": "1/2 oz Dry Vermouth\n1/2 oz Sweet Vermouth\n1/2 oz Rum\n1/2 oz Cynar\n1/2 oz Orange Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. See below for the original recipe.\nAfter the \"New Orleans Pharmacists\" talk at Tales of the Cocktail on Thursday evening, we headed over to the Presbytere Museum for a cocktail event. The event started while we were at the talk so we only got to try 5 or 6 of the 39 cocktails being made that night by some of the more famous bartenders, authors, and bloggers around. And after that last Brandy Sazerac at the Pharmacists seminar, we did not exactly need to hit that many of the stations... The first drink I had was a Tango No. 2 variant made by\nWayne Curtis\nwho wrote\nAnd A Bottle of Rum: A History of the New World in Ten Cocktails\n. The original source of his recipe was the\nOld Waldorf-Astoria Bar Book\nwhich lists the recipe as equal parts dry vermouth, sweet vermouth, rum, Benedictine, and orange juice. Wayne's substitution was to swap the Benedictine for Cynar and Angostura bitters. This Tango #2 variant reminded us a lot of a Monkey Gland (we later had one of those too at the Pernod tasting room on Friday) with less anise notes but just as much complexity. I would assume that the original Tango No. 2 would be a lot more gentle with Benedictine than Cynar plus Angostura, but either will make for a delightful cocktail especially since Benedictine pairs rather well with orange juice such as in the\nD.O.M. Cocktail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTb2xE8J0pY2aMh1GBtG1lEuoWAfArnDP194pXmXSj6zYezvL0cma6F-uvSYv48OZfxsASOCFPIMnFq5-MvThVwSRPwXbefjDoUKnJ4AOZXxbNo5Wahyphenhyphen1BbDar9mb7ribVqcaX7Hp83zJ/s320/tales042.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTb2xE8J0pY2aMh1GBtG1lEuoWAfArnDP194pXmXSj6zYezvL0cma6F-uvSYv48OZfxsASOCFPIMnFq5-MvThVwSRPwXbefjDoUKnJ4AOZXxbNo5Wahyphenhyphen1BbDar9mb7ribVqcaX7Hp83zJ/s800/tales042.jpg", "comment_count": 0 }, { "title": "villa de verano", "url": "https://cocktailvirgin.blogspot.com/2009/07/villa-de-verano.html", "published": "2009-07-17T23:23:00.007-04:00", "updated": "2022-11-07T16:59:45.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": null }, "categories": [ "*talesofthecocktail", "fernet-branca", "simple syrup", "tequila" ], "ingredients": [ "2 1/4 oz Don Julio Blanco Tequila", "3/4 oz Jarabe de Cacao Ahumado Syrup (*)", "1/4 oz Fernet-Branca" ], "instructions": "Stir with ice and strain into a cocktail glass. Top with freshly grated coffee bean.", "body_text": "2 1/4 oz Don Julio Blanco Tequila\n3/4 oz Jarabe de Cacao Ahumado Syrup (*)\n1/4 oz Fernet-Branca\nStir with ice and strain into a cocktail glass. Top with freshly grated coffee bean.\n(*) Recipe for the Jarabe de Cacao Ahumado\n1 cup sugar\n1 cup water\n2 cinnamon sticks\n1/4 cup Tazo Cacao Nibs\n1/4 tsp smoked salt\nBring water to simmer with cinnamon, cacao nibs, and salt. Add sugar to dissolve, but do not bring to a boil.\nThe second booth we went to at the Presbytere Museum cocktail party was hosted by Misty Kalkofen and Josey Packard, both of Drink in Boston. While Josey (pictured here) made me my drink, I believe that the recipe was Misty's and from past experience, I know her tequila-fu is strong! In the Villa de Verano, the coffee was noticeable on the first part of the sip and worked quite well with the tequila flavors. The Fernet-Branca was most evident on the swallow and matched the intensity of the tequila base spirit. Moreover, the salt cinched in and intensified the flavors without getting in the way of the drink. None of my notes mention the cacao which might have bridged the gap between Fernet-Branca and the coffee flavors quite well. But alas, the drink had enough going on that I missed jotting down some of the tasting notes.\nPost note 11/7/22:\nI uncovered the recipe in the \"Drinks of Drink\" notebook at work, and this how Josey also made the drink:\nVilla de Verano\n• 2 oz Milagro Tequila\n• 1/2 oz Simple Syrup\n• 1/4 oz Fernet Branca\n• 1/4 oz White Crème de Cacao\n• Muddled coffee beans\n• Smoked Salt\n• Grated Cinnamon\nIt is unclear what is included in the mix and what is the garnish in this version, but it reads like the coffee is included in the mix here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrDhgxhw0C8MkWH3rNyT9VqZ3bgDW20gfv6KMsSsyymORR4QZTNy8cbZQ03H7IspyPoqZYyCDmWsc2mRoBJ1AE4noBwXYIhWaljSmp89ZJ-KvPEKcH06nkB3BWOg__35PMSCLPnmfeCc/s320/tales043.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrDhgxhw0C8MkWH3rNyT9VqZ3bgDW20gfv6KMsSsyymORR4QZTNy8cbZQ03H7IspyPoqZYyCDmWsc2mRoBJ1AE4noBwXYIhWaljSmp89ZJ-KvPEKcH06nkB3BWOg__35PMSCLPnmfeCc/s800/tales043.jpg", "comment_count": 0 }, { "title": "dunniette", "url": "https://cocktailvirgin.blogspot.com/2009/07/dunniette.html", "published": "2009-07-18T11:05:00.005-04:00", "updated": "2017-08-30T17:27:23.067-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Paul Clarke", "source": "Cocktail Chronicles", "year": null }, "categories": [ "*talesofthecocktail", "aperol", "gin", "lemon juice", "st. germain" ], "ingredients": [ "1 1/2 oz Gin (Tanqueray London Dry)", "1/2 oz Lemon Juice", "1/2 oz Aperol", "1/2 oz St. Germain Elderflower Liqueur" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Tanqueray London Dry)\n1/2 oz Lemon Juice\n1/2 oz Aperol\n1/2 oz St. Germain Elderflower Liqueur\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Thursday at Tales of the Cocktail at the cocktail reception held at the Presbytere, my third drink was an Allspice Sour made by John Lermayer; however, he did not have a recipe on hand to share. My next drink was an original by Paul Clarke of the\nCocktail Chronicles\ncalled the Dunniette. This drink was very refreshing, not too sweet, pretty colored, and strangely tasted a lot like pink grapefruit. Indeed, the Aperol and St. Germain made for a very nice pairing of flavors which seemed to benefit from the crispness of the lemon juice. Paul commented that the Dunniette was the \"son of the\nJasmine\n\", perhaps because Aperol is less bitter than Campari. Here the Jasmine's Cointreau is swapped for St. Germain which adds some more complexity back into the equation instead of orange-sweetness. This cocktail would not be the last time at Tales that Paul Clarke mixed head to head with professional bartenders, for he competed valiantly the next night at the On The Fly event. Bully for bloggers getting taken seriously!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_s2HpmGw4gQKgPOzWL1tDgb_4EhZX-OEONxgJNGMPF105TTPmlgUMr7tTiXtLWcJ-B7fcanE1xJjTz0R42mlhkLMY5F9r756FTIe-EWu7wIWqp9WJHKICSDKLDJ3JzqEI8UpPv4Vyb4/s320/tales044.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_s2HpmGw4gQKgPOzWL1tDgb_4EhZX-OEONxgJNGMPF105TTPmlgUMr7tTiXtLWcJ-B7fcanE1xJjTz0R42mlhkLMY5F9r756FTIe-EWu7wIWqp9WJHKICSDKLDJ3JzqEI8UpPv4Vyb4/s800/tales044.jpg", "comment_count": 0 }, { "title": "the asbury", "url": "https://cocktailvirgin.blogspot.com/2009/07/asbury.html", "published": "2009-07-18T17:02:00.004-04:00", "updated": "2017-08-30T17:26:53.591-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Myers", "source": "The Grill Room", "year": null }, "categories": [ "*talesofthecocktail", "bitters (orange)", "campari", "ginger liqueur", "lime juice", "tequila" ], "ingredients": [ "2 oz Tequila (Jose Cuervo Tradicional)", "1 oz Campari", "1 oz Lime Juice", "1/2 oz Domaine de Canton", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with nutmeg (optional, skipped here).", "body_text": "2 oz Tequila (Jose Cuervo Tradicional)\n1 oz Campari\n1 oz Lime Juice\n1/2 oz Domaine de Canton\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass. Garnish with nutmeg (optional, skipped here).\nFor our last table at the Presbytere cocktail reception at Tales on Thursday, we visited good old John Myers. He is pictured above with his sign stating that he is from The Grill Room in Portland, OR. This not only annoyed him since he is from another Portland, namely the one in Maine, but this also annoyed people from Oregon who recognized neither him nor his establishment's name. Myers' creation paired up tequila with Campari which have proven in the past to be rather complementary flavors. The lime juice and Domaine de Canton ginger liqueur rounded out the drink to make for something as delightful but more complex than a well mixed Margarita. In true Myers fashion, he colorfully described his drink as \"a kid right in the womb... pink and delicious!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LLWPw2vhKD6jtZgNhUEB2zX9wK8s2nFWMVU1-3qiaRR-8wAAQJ0oTMXIHjdZBawQRA6xatpZBSTMd4fKp5pJuWJP4w9CkaFPfV6D2gJr1Ab-ijo9Rt_mr8xXkuazB3scAqFmsgmNpDk/s320/tales045.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LLWPw2vhKD6jtZgNhUEB2zX9wK8s2nFWMVU1-3qiaRR-8wAAQJ0oTMXIHjdZBawQRA6xatpZBSTMd4fKp5pJuWJP4w9CkaFPfV6D2gJr1Ab-ijo9Rt_mr8xXkuazB3scAqFmsgmNpDk/s800/tales045.jpg", "comment_count": 1 }, { "title": "scobeyville", "url": "https://cocktailvirgin.blogspot.com/2009/07/scobeyville.html", "published": "2009-07-18T21:23:00.003-04:00", "updated": "2017-08-30T17:26:11.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Laird's Tasting Room", "year": null }, "categories": [ "*talesofthecocktail", "applejack", "campari", "maraschino", "vermouth (bianco)" ], "ingredients": [ "2 oz Laird's Applejack or Bonded Apple Brandy", "3/4 oz Bianco Vermouth", "1/4 oz Maraschino Liqueur", "1/4 oz Campari" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Laird's Applejack or Bonded Apple Brandy\n3/4 oz Bianco Vermouth\n1/4 oz Maraschino Liqueur\n1/4 oz Campari\nStir with ice and strain into a cocktail glass.\nOn Friday afternoon during Tales of the Cocktail, we went to the Laird's Tasting Room. Besides scoring some swag like a Jersey Lightning Strike Tour t-shirt and a drink book, we were treated to cocktails with their bonded apple brandy product. The one I chose was called the Scobeyville after the city in New Jersey where Laird's moved its distillery to in 1851 after a fire two years prior shut them down. The drink was complex but not overly bitter. The Maraschino liqueur and bianco vermouth served to soften the Campari significantly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRon003hG5IFzc10sAtzO_vOJ74QwFIRBAC4m1luZqKQ5l-yvq49MPSqYDgQi3ZePUkC98Pq8Km57NZmcRo6iUUHPZRMG8W5yahR8vX82LSi0h6uQlk3DelYVJJeW47p5q3G3wZ9aSu_8/s320/tales063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRon003hG5IFzc10sAtzO_vOJ74QwFIRBAC4m1luZqKQ5l-yvq49MPSqYDgQi3ZePUkC98Pq8Km57NZmcRo6iUUHPZRMG8W5yahR8vX82LSi0h6uQlk3DelYVJJeW47p5q3G3wZ9aSu_8/s800/tales063.jpg", "comment_count": 0 }, { "title": "vacuum tube", "url": "https://cocktailvirgin.blogspot.com/2009/07/vacuum-tube.html", "published": "2009-07-20T10:10:00.003-04:00", "updated": "2017-08-30T15:11:23.687-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Andrea", "source": "Laird's tasting room at Tales", "year": null }, "categories": [ "*talesofthecocktail", "applejack", "bitters (orange)", "vermouth (bianco)" ], "ingredients": [ "2 oz Applejack or Apple Brandy (Laird's Bonded)", "1 oz Bianco Vermouth (Martini & Rossi)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Applejack or Apple Brandy (Laird's Bonded)\n1 oz Bianco Vermouth (Martini & Rossi)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAt the Laird's tasting room at Tales, the bartender was willing to make Andrea whatever she wanted not on their menu if he had the ingredients. She requested one of her favorite apple brandy drinks, the\nMarconi Wireless\n; however, the bartender did not have sweet vermouth so they decided to sub in bianco, a sweet white vermouth, instead. This version proved to be lighter and more summery than a Marconi Wireless which generally seems to be more of a fall or winter drink. The citrus flavors in the vermouth worked with the bitters and twist to produce a very orange peel-like flavor in the beginning of the sip which was followed by the brandy-like flavors at the end. Even now after Tales is a week done, Andrea still declares this drink to be her favorite of the event.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "in seine", "url": "https://cocktailvirgin.blogspot.com/2009/07/in-seine.html", "published": "2009-07-20T10:25:00.004-04:00", "updated": "2017-08-30T15:11:19.710-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Simon Difford", "source": "Cabinet Room", "year": null }, "categories": [ "*talesofthecocktail", "absinthe", "cognac", "egg white", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Cognac (Martell)", "3/4 oz St. Germain Elderflower Liqueur", "1/8 oz Absinthe (Pernod)" ], "instructions": "Stir with ice and strain into a cocktail glass. This is the recipe I was given at the event. Shake with ice and fine strain into a cocktail glass. Garnish with a 3 grapes on a stick or a rubber ear. This is the recipe in the", "body_text": "Recipe A:\n1 1/2 oz Cognac (Martell)\n3/4 oz St. Germain Elderflower Liqueur\n1/8 oz Absinthe (Pernod)\nStir with ice and strain into a cocktail glass. This is the recipe I was given at the event.\nRecipe B:\n1 oz Cognac (Couvoisier)\n1 oz Bourbon (Buffalo Trace)\n1 oz St. Germain Elderflower Liqueur\n1/8 oz Absinthe (La Fée Parisienne)\n1/2 Egg White\nShake with ice and fine strain into a cocktail glass. Garnish with a 3 grapes on a stick or a rubber ear. This is the recipe in the\nTales of the Cocktail Recipe Book\n. I do not remember this as an egg drink, and the book states that it was the recipe for a different event.\nOn Friday afternoon at Tales of the Cocktail, we went to the Pernod tasting room which seemed rather focused on the re-release of their absinthe. One of the drinks I had, the In Seine, played on the past fears about absinthe coupled and its popularity in Paris (on the Seine River) with its name. The drink itself was very St. Germain tasting with just enough absinthe on the swallow to add a lot of complexity. Unlike some\ndrinks\n, the absinthe flavors were not overwhelming. And after having the Monkey Gland in the same room, I believe that the bartenders in this tasting room might have been going a lot lighter on the absinthe to appeal to a broader audience.\nThe Tales Book (recipe B) was created by Simon Difford at the Cabinet Room in London, and the drink presented at the Pernod tasting room might be a variation on it. The Difford recipe was served at the \"Hammer of the Gods\" event. The book also states that \"The name references the fact that St-Germain is a district of Paris on the left bank of the River Seine and absinthe was banned in Paris, partly because it was believe to induce insanity.\" My best guess is that the drink we had at the tasting room was closer to recipe A, but recipe B is most likely the original.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5l_xMbp5LKnSYPyYG7lNUedilv71_H0li_G8re4ncuq2W8T1bCVDGkcKaRSxm2I0x4CgVDMdLVD4NYzXgIu-2pB9N02sXfL-LW77_6ybUit4yJJSObGe9I8wgVg_3jFhA2fGIgyxtoPU/s320/tales065.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5l_xMbp5LKnSYPyYG7lNUedilv71_H0li_G8re4ncuq2W8T1bCVDGkcKaRSxm2I0x4CgVDMdLVD4NYzXgIu-2pB9N02sXfL-LW77_6ybUit4yJJSObGe9I8wgVg_3jFhA2fGIgyxtoPU/s800/tales065.jpg", "comment_count": 0 }, { "title": "monkey gland", "url": "https://cocktailvirgin.blogspot.com/2009/07/monkey-gland.html", "published": "2009-07-21T13:29:00.005-04:00", "updated": "2017-08-30T15:10:45.376-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "*talesofthecocktail", "absinthe", "gin", "grenadine", "orange juice" ], "ingredients": [ "2 oz Orange Juice", "1 oz Gin (Beefeater)", "2 drops Grenadine" ], "instructions": "Shake (all but the absinthe) with ice and strain into a cocktail glass pre-rinsed with absinthe. See the Frederic-approved recipe below. Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Orange Juice\n1 oz Gin (Beefeater)\n2 drops Grenadine\nAbsinthe rinse (Pernod)\nShake (all but the absinthe) with ice and strain into a cocktail glass pre-rinsed with absinthe. See the Frederic-approved recipe below.\nThe other drink we had at the Pernod tasting room on Friday at Tales of the Cocktail was an old favorite, the Monkey Gland. Just like their variation of the\nIn Seine\n, the bartenders in this tasting room mixed up a very light version of this drink. Their version was nicely balanced but not over the top with either absinthe or grenadine by a long shot. The hint of absinthe did work to cut the orange a bit. My preferred recipe is as follows:\nMonkey Gland\n• 2 oz Dry Gin\n• 1 oz Orange Juice\n• 1 tsp Absinthe/Pastis\n• 1 tsp Grenadine\nShake with ice and strain into a cocktail glass.\nThe drink gets closer to the surgical allusion with this recipe when the orange juice is pulpy and the grenadine tints the drink enough to look animal more than vegetal. The recipe that Ted Haigh provides in\nVintage Spirits and Forgotten Cocktails\nis similar to my recipe but he has equal parts (1 1/2 oz) gin and orange juice. His book also provides a history of the drink which suggests the origin in American Prohibition era Paris. He also cites the song \"Made a Monkey out of Me\" as the reference for the phrase \"monkey gland\". The song captures the mid-1920's surgical fad of transplanting a monkey testicle into men as the Viagra of the day.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "pimm's chalice", "url": "https://cocktailvirgin.blogspot.com/2009/07/pimms-chalice.html", "published": "2009-07-23T15:50:00.002-04:00", "updated": "2017-08-30T15:10:39.448-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Goddess", "year": null }, "categories": [ "#neworleans", "gin", "lime juice", "pimm's no. 1", "simple syrup (other)" ], "ingredients": [ "1 oz Simple Syrup infused with Lemon Balm and Pimm's #1", "3/4 oz Lime Juice", "1 oz Pimm's #1", "1/2 oz Martin Miller's Gin" ], "instructions": "Shake and serve on the rocks in a cocktail glass. Garnish with a lemon wedge and cucumber slice.", "body_text": "1 oz Simple Syrup infused with Lemon Balm and Pimm's #1\n3/4 oz Lime Juice\n1 oz Pimm's #1\n1/2 oz Martin Miller's Gin\nShake and serve on the rocks in a cocktail glass. Garnish with a lemon wedge and cucumber slice.\nOn Friday night before the On the Fly competition at Tales, Andrea and I went to Green Goddess restaurant for their 6 course vegetarian tasting dinner. We opted for the paired cocktails which matched each successive two dishes with a new beverage. The first two dishes were served with Green Goddess' variation on a classic Pimm's Cup. The lemon balm infusion used herbs straight from the chef's garden and these herbal flavors really came through in the drink. In addition, the chef said that the Pimm's in the simple syrup was heated to open up some of the fruity notes in the Pimm's; Andrea thought she tasted some apricot notes which might have derived from this process. Lastly, the drink started sweet but finished dry perhaps due to the gin.\nThis drink was paired with our first dish of a cucumber and sumac soup with Lebanese yogurt and Pimm's. Moreover, it was also paired with the second dish of a niggate bruschetta -- an edamame, mint, and winter malted chili pepper from northern Japan \"tapenade\" served on fougasse bread. While not a true tapenade, the chili paste did have a very olive flavor to it.\nIn between our next set of courses, we were treated to a sample of another drink on their menu called the Green Fuse. This drink featured a Spanish absinthe, Obsello, along with sugar cane juice and lime. The sugar cane juice seemed to clean up the flavor a bit, and while the lime juice is not a part of the standard absinthe-sugar combination it seemed to work rather well. Also, the Obsello absinthe did not seem to overpower the drink whether by proportion or by its relatively more gentle, less anise composition.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XfjBV6oSNvXY-wlovhiB3aOx7PBkPrJLNKBx55O9uf_j3F0kTYDckLMVwMHnbYbr8Y-FosP2XvpjIufqWk2jI7aKdsN5uMUHxYbIwCDhBp3j9gYeyABW6taMcNMrWW0YK4I7utvPiSQ/s320/tales067.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XfjBV6oSNvXY-wlovhiB3aOx7PBkPrJLNKBx55O9uf_j3F0kTYDckLMVwMHnbYbr8Y-FosP2XvpjIufqWk2jI7aKdsN5uMUHxYbIwCDhBp3j9gYeyABW6taMcNMrWW0YK4I7utvPiSQ/s800/tales067.jpg", "comment_count": 0 }, { "title": "shamsi's refreshment", "url": "https://cocktailvirgin.blogspot.com/2009/07/shamsis-refreshment.html", "published": "2009-07-23T16:40:00.003-04:00", "updated": "2017-08-30T15:10:10.818-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "cocktail glass", "technique": "build", "attribution": { "creator": null, "source": "Green Goddess", "year": null }, "categories": [ "#neworleans", "cachaça", "soda" ], "ingredients": [ "1 1/2 oz Cachaça (Fazenda Mae de Ouro)", "2 1/2 oz Watermelon Juice", "3/4 oz Izze's Blackberry Soda" ], "instructions": "Build in a cocktail glass.", "body_text": "1 1/2 oz Cachaça (Fazenda Mae de Ouro)\n2 1/2 oz Watermelon Juice\n3/4 oz Izze's Blackberry Soda\nSour Cherry Syrup Ice Cubes\nBuild in a cocktail glass.\nFor our second cocktail at Green Goddess, we had a cachaça-based one called Shamsi's Refreshment. The drink was very watermelon and berry flavored with cachaça notes coming through. The sour cherry ice cubes actual sank and were meant to look like a blood red heart at the bottom as they melted (a lot of the symbolism of the dishes and drinks were related of the situation in Iran). The sour cherry once melted and mixed in the glass served to decrease the sweetness in the drink. This drink was paired with the third dish of koukouye (a Persian frittata), Havashu Naan, and pickled turnips and the fourth dish of Sufi stuffed vegetables.\nThe last cocktail was called Harem's Secret which was equal parts of Martin Miller's gin and a rose petal-pomegranate syrup with Fee Brother's Orange Bitters on top and an orange slice garnish. The Harem's Secret was paired with a golden beet ravioli dish and a Sultan's Nest, a tasty pistachio gelato dessert.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn_5kMNEjk33-9AdHje3M27UPyBVFE0_Yly_zBn79OkA-sgtlnepK17e53U7BDUzjf5ymY7L7giPzPK3hDw-uYeFQbCVX6hcY0SyghfOa8-xsVVnDfa9X9nkMC7FLxlKgeBhUgBpfMMw/s320/tales068.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn_5kMNEjk33-9AdHje3M27UPyBVFE0_Yly_zBn79OkA-sgtlnepK17e53U7BDUzjf5ymY7L7giPzPK3hDw-uYeFQbCVX6hcY0SyghfOa8-xsVVnDfa9X9nkMC7FLxlKgeBhUgBpfMMw/s800/tales068.jpg", "comment_count": 0 }, { "title": "sazerac", "url": "https://cocktailvirgin.blogspot.com/2009/07/sazerac.html", "published": "2009-07-23T17:23:00.002-04:00", "updated": "2017-08-30T15:08:44.092-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": null, "categories": [ "#neworleans", "bitters (Angostura)", "bitters (Peychaud's)", "herbsainte", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac 6 yr Rye", "1 oz Simple Syrup", "4 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with Herbsaint. Garnish with a lemon twist.", "body_text": "2 oz Sazerac 6 yr Rye\n1 oz Simple Syrup\n4 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass pre-rinsed with Herbsaint. Garnish with a lemon twist.\nOn Friday night, when we went back to our hotel, the Pere Marquette, we spotted that the hotel bar, the Uncommon, was still open. Andrea and I sat down at the end of the bar, and I decided to order a Sazerac. While we did have both rye- and brandy-based Sazeracs at the New Orleans Pharmacists talk the day before, I wanted to experience another variation of this drink. The Uncommon's version was a bit sweeter than I usually tend to like them, but the rye and bitters do tone down the slug of simple syrup enough even for my semi-dry palate. This ratio of rye to simple syrup is also the recipe that Eastern Standard here in Boston uses. The N.O. Pharmacists versions were a lot drier with a \"splash\" of simple syrup. For the seminar, the presenter demonstrated the fancy Herbsaint rinse -- he tossed the glass in the air with a spin so the excess Herbsaint spun out. And to protect his suit from the liqueur, he wore a snazzy Sazerac poncho! See\nStevi Deter\n's poncho photo and write-up in the\nTalesBlog\n.\nThe Sazerac company provided postcards with their preferred Sazerac recipe with my additions noted:\n• 1 cube Sugar\n• 1 1/2 oz Sazerac Rye Whiskey\n• 1/4 oz Herbsaint Liqueur D'Anis\n• 3 dash Peychaud's Bitters\n• Lemon Peel\nPack an old-fashioned glass with ice. In a second old-fashioned glass, place the sugar cube and add the bitters to it, then crush the sugar cube (ed: a splash of water will help dissolve the sugar). Add rye to the sugar-bitters glass (ed: add ice and stir). Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture (ed: strain) from the second glass into the first glass and garnish with lemon peel.\nThe Sazerac seems to be a drink, like the Mojito and Caipirinha, where the proper methodology is often heatedly argued. Such as whether Angostura belongs in the drink and if so how much and whether the lemon peel should be twisted and dropped into the drink or ceremoniously discarded. For a greater elaboration on this drama, see Chuck Taggart's\narticle\nin the Gumbo Pages blog.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZg9lSysug7fMpX5eIUYDr8b-oQXUr3ANuH-w3q8cylk2VCX9x-kBa6qJOyfx0bmBNrZ8BWsBZiiOspa4_afHJO-vj4yAhgCTvH3h9KjZA3sdLjxWZt-oR6l7J0WJRlJlrQdtHfJ4QJ4/s320/tales097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZg9lSysug7fMpX5eIUYDr8b-oQXUr3ANuH-w3q8cylk2VCX9x-kBa6qJOyfx0bmBNrZ8BWsBZiiOspa4_afHJO-vj4yAhgCTvH3h9KjZA3sdLjxWZt-oR6l7J0WJRlJlrQdtHfJ4QJ4/s800/tales097.jpg", "comment_count": 0 }, { "title": "aviation", "url": "https://cocktailvirgin.blogspot.com/2009/07/aviation.html", "published": "2009-07-24T11:13:00.004-04:00", "updated": "2017-08-30T15:08:10.380-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*talesofthecocktail", "creme de violette", "gin", "lemon juice", "maraschino" ], "ingredients": [], "instructions": null, "body_text": "Sure, both\nJessica\nand\nI have\nwritten about some of the Aviations we have had. And each was different in their proportions (and are only the tip of the iceberg in recipe variations). However, both of these used Creme de Violette, and the one I am writing about used Creme Yvette -- one of the early proprietary brands of violet liqueur for this cocktail!\nCreme Yvette was a proprietary version of Creme de Violette that was discontinued during the late 1960's. During a recent antique shopping trip at Todd Farm, we were able to pick up an empty bottle from the early 1900's; a full or partial bottle would have run several orders of magnitude more than the $5 we paid for the beautiful yet empty bottle. Creme Yvette was the original violet-flavored liqueur called for in an Aviation, and the less rounded flavor of Creme de Violette is often substituted and variants lacking it entirely exist (lacking a hint of the sky blue color that originally helped to garner the name). Word broke last year that Creme Yvette's recipe had resurfaced and some folk at Tales of the Cocktail last year got to try a sample. This year, the people who bring you St. Germain presented their newest (well soon to be released this fall) product with the official label and all!\nTasting Creme Yvette straight, it is more subtle and less sharp than the Rothman & Winter Creme de Violette currently on the market here in the U.S. today (one of about a half dozen or so in the world, although the others are not widely available in this country). Unlike the Rothman & Winter's product, Creme Yvette also has a fruity component to it that is reminiscent of cassis and other berry flavors. The Aviation with Creme Yvette seemed more rounded than I remember an Aviation with Creme de Violette tasting, but I wish I had the two versions side by side to compare properly.\nAs for a drink recipe, see the two links up above and substitute Creme Yvette for Creme de Violete. The recipe the bartender gave me was all jumbled up and seems rather wrong and nothing like what I tasted (he was trying to recollect what containers he used to measure and how many to make the batched cocktail the best he could). If you re-arrange the ingredients and measurements in my notes, it was probably somewhat close to the 1916 recipe I posted before. If you want a laugh, you can request that I post what I have in my notes...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsolw9-TXf6S3n_Z_NuIvemEEPBbLL6LL1Qngxxttmwyc88Jvo2speoMVfivbnJMQqDvcDZ9U5_WxMWg6GE5HHy4PIvgbbAJla-jRkRnK0YXeiITHOuSp8ein9I1C2QeZrcVBIzCsk0I/s320/tales108.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsolw9-TXf6S3n_Z_NuIvemEEPBbLL6LL1Qngxxttmwyc88Jvo2speoMVfivbnJMQqDvcDZ9U5_WxMWg6GE5HHy4PIvgbbAJla-jRkRnK0YXeiITHOuSp8ein9I1C2QeZrcVBIzCsk0I/s800/tales108.jpg", "comment_count": 0 }, { "title": "mephisto", "url": "https://cocktailvirgin.blogspot.com/2009/07/mephisto.html", "published": "2009-07-24T14:52:00.003-04:00", "updated": "2017-08-30T15:07:33.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Gwydion Stone", "source": "Gnostalgic Spirits", "year": null }, "categories": [ "*talesofthecocktail", "absinthe", "bitters (orange)", "gin", "scotch", "simple syrup", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "2 1/2 oz London Dry Gin", "1/2 oz Sweet Vermouth", "1/2 oz Dry Vermouth", "1/4 oz Absinthe (Marteau Absinthe de la Belle Époque)", "1/4 oz Islay Single Malt Scotch", "1/4 oz Simple Syrup", "2 dashes Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 1/2 oz London Dry Gin\n1/2 oz Sweet Vermouth\n1/2 oz Dry Vermouth\n1/4 oz Absinthe (Marteau Absinthe de la Belle Époque)\n1/4 oz Islay Single Malt Scotch\n1/4 oz Simple Syrup\n2 dashes Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Sunday early evening, we went to our last event at Tales of the Cocktail, the Absinthe Soirée at Muriel's. Besides about a dozen different absinthes that could be sampled, they had a decent collection of absinthe cocktails on their menu. The first one I tried was the Mephisto which was created by Gwydion Stone from Gnostalgic Spirits. The Mephisto was a very elegant adaptation of a perfect Martini that featured Marteau absinthe. The absinthe added a cloudiness and herbal bouquet to the drink but did not overwhelm the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkeNtMLkJvZOfaDwagE0tFuPjxhGW07ihZWTr-EAow_JHh4eWAQpn6xEqbQ16zhGFAfcC-XUR6lzyy5-zT9wfzxhc1nhkb3FTgoi7-DpAsbQR786e2wM41xYRah7cuCPPLV2tuwTZV7g/s320/tales124.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkeNtMLkJvZOfaDwagE0tFuPjxhGW07ihZWTr-EAow_JHh4eWAQpn6xEqbQ16zhGFAfcC-XUR6lzyy5-zT9wfzxhc1nhkb3FTgoi7-DpAsbQR786e2wM41xYRah7cuCPPLV2tuwTZV7g/s800/tales124.jpg", "comment_count": 1 }, { "title": "white lily", "url": "https://cocktailvirgin.blogspot.com/2009/07/white-lily.html", "published": "2009-07-24T15:07:00.003-04:00", "updated": "2017-08-30T15:06:55.449-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "*talesofthecocktail", "absinthe", "cointreau", "gin", "rum (white)" ], "ingredients": [ "1 oz London Dry Gin", "1 oz Cointreau", "1 oz White Rum", "1 dash Absinthe" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz London Dry Gin\n1 oz Cointreau\n1 oz White Rum\n1 dash Absinthe\nStir with ice and strain into a cocktail glass.\nThe last cocktail I had at the Grande Soirée d'Absinthe was the White Lily, which is the last drink I will write about for Tales of the Cocktail 2009 (*). The recipe I provided was the one on the Wormwood Society's webpage which cites the\nSavoy Cocktail Book\n(1930) as the source. CocktailDB offers an alternative recipe of 3/4 oz for the first three ingredients with a more aggressive (and definitive measurement) 1/4 oz of absinthe. Given that the hosts of the event were from the Society, I went with the Savoy recipe for this entry. In the drink, the Cointreau's sweetness balanced the botanicals in the gin and absinthe rather well. Overall, the White Lily was rather pleasant and would make for a good introduction to absinthe cocktails.\n(*) Not sure whether I am impressed that I made 24 posts about Tales or that I was able to trim my notes down to a mere 24 entries.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf026fHeBXThFguaxj8NxT0Cae0WlRSicWCjKO8YkgsNcXz6XAbOMLQCEP5AbmtjcJtbgPv1Sk9nAmjPxaU4FEObp83pgoIzbcm4vwAYkyTA-rtsQEHc8-4qb69Y5z-iCYjDLV3r3Tjso/s320/tales127.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf026fHeBXThFguaxj8NxT0Cae0WlRSicWCjKO8YkgsNcXz6XAbOMLQCEP5AbmtjcJtbgPv1Sk9nAmjPxaU4FEObp83pgoIzbcm4vwAYkyTA-rtsQEHc8-4qb69Y5z-iCYjDLV3r3Tjso/s800/tales127.jpg", "comment_count": 0 }, { "title": "rosemary's baby", "url": "https://cocktailvirgin.blogspot.com/2009/07/rosemarys-baby.html", "published": "2009-07-24T16:07:00.003-04:00", "updated": "2017-08-30T15:06:22.895-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Rogue Cocktails", "year": null }, "categories": [ "applejack", "bitters (orange)", "bitters (other)", "cynar" ], "ingredients": [ "2 oz Applejack (Laird's Bonded)", "3/4 oz Cynar", "3/4 oz Grand Marnier", "1 dash Orange Bitters (Regan's)", "1 dash Grapefruit Bitters (Homemade)" ], "instructions": null, "body_text": "2 oz Applejack (Laird's Bonded)\n3/4 oz Cynar\n3/4 oz Grand Marnier\n1 dash Orange Bitters (Regan's)\n1 dash Grapefruit Bitters (Homemade)\nRosemary\nPlace a quarter-sized amount of rosemary leaves in a mixing glass. Add Grand Marnier and set on fire. Once the fire dies off, add the remaining ingredients and ice, stir, and strain into a cocktail glass. Garnish with a rosemary sprig.\nWhile at the Cure bar in New Orleans, I was looking through their\nRogue Cocktails\nbook that I had just bought and spotted the Rosemary's Baby cocktail. It seemed rather alluring with its use of Cynar and apple brandy; however, I turned the page and forgot about the recipe since our home bar lacked Grand Marnier. A few days later at the On the Fly competition sponsored by Grand Marnier and Navan, I had scored a few nips of Grand Marnier and stowed them away in my backpack without much thought. It was not until we were back in Boston that I flipped through the\nRogue\nonce again and made the connection between the recipe and my swag pile! So for our Bastille Day cocktail, I bought some fresh rosemary sprigs and set to work.\nThe fire was certainly spectacular during the making of this cocktail and it added a certain toastiness to the end result. The Grand Marnier was not all that orangy in the mix but complemented the apple taste and seemed to decrease the Cynar's magnitude. The rosemary worked well with the Cynar's botanicals and with the fruit flavors in the apple brandy. Overall, the cocktail was rather intense from the theatrics in the beginning to the bitter notes of artichoke liqueur at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1H5q6m6u6_iuzy1iLSPOZrO_Db14_Alv5QMQLVyEHcCXq3FupDF0BQCOQ1jq3EP_ZrB36aRsVGnLKGAiwssEPc1vvbACqAGx7tIS2tYlSfrwtNhYVCj7Qv5CvI9o0M0gHOn9d-ev5ImI/s320/rosemary137.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33VIIQk86gk9zFkWEbYrfpz1XzBAtLaZ_Ew_w39D7O2_ttG7MoXfL24FB5TMD_oQi-1f1o7lHk-BWRj5linu_aT7vu2k1Yxu0s_AJ9RGilVuJf_AclLJOMLxQ4Af8BFzAFRZp2eRXRZk/s320/rosemary138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1H5q6m6u6_iuzy1iLSPOZrO_Db14_Alv5QMQLVyEHcCXq3FupDF0BQCOQ1jq3EP_ZrB36aRsVGnLKGAiwssEPc1vvbACqAGx7tIS2tYlSfrwtNhYVCj7Qv5CvI9o0M0gHOn9d-ev5ImI/s800/rosemary137.jpg", "comment_count": 1 }, { "title": "marigny cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/07/marigny-cocktail.html", "published": "2009-07-26T19:40:00.004-04:00", "updated": "2017-08-30T15:04:25.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "applejack", "benedictine", "bitters (Peychaud's)", "gin", "vermouth (bianco)" ], "ingredients": [ "1 oz Apple Brandy or Calvados (Laird's Bonded)", "1 oz Gin (Northshore No. 6)", "1 oz Bianco Vermouth (Dolin Blanc)", "1 barspoon Benedictine", "3 drop Orange Blossom Water", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a long orange twist. Muddle and then add the following: Shake with ice and strain into a rocks glass. Garnish with a mint sprig.", "body_text": "1 oz Apple Brandy or Calvados (Laird's Bonded)\n1 oz Gin (Northshore No. 6)\n1 oz Bianco Vermouth (Dolin Blanc)\n1 barspoon Benedictine\n3 drop Orange Blossom Water\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with a long orange twist.\nAs a post-Tales of the Cocktail segue, the theme for Thursday Drink Night at the Mixoloseum chatroom on the 16th was New Orleans cocktails. For the drink I created, I started with the concept of a\nVieux Carre\nand created something that was more fruit and botanical based. The name I gave for it, the Marigny Cocktail, was christened after one of our favorite neighborhoods in New Orleans to get vegetarian food. The Marigny district was right off of the French Quarter and was full of funky restaurants, hip music venues, quaint bed and breakfasts, and a variety of old fashioned Creole cottages. To match the neighborhood, the drink had a bit of spiciness balance by some sweetness from the bianco vermouth.\nI also created another drink later in the night for TDN which was a New Orleans-inspired smash named after the antiques store where the blogger cocktail hour was held at Tales of the Cocktail, M.S. Rau Antiques:\nM.S. Rau\n• 1/2 Lemon (in ~4 pieces)\n• 2 sprig Mint\n• 2 Sugar Cubes\n• 2 dash Peychaud's Bitters\nMuddle and then add the following:\n• 1 oz Cognac\n• 1 oz Rye\n• 1 barspoon Herbsaint, Pastis, or Absinthe\nShake with ice and strain into a rocks glass. Garnish with a mint sprig.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmePakIcMFh6tJ_qOX-_bGpemqHZeZ7zckQPXIPBFEs_Ee6Xi6Lp0ezKgauce3SDUgtecCrVFjcbUD8Ln_0PXWGMZaayToG51aP_3yKkUnlR4NhChI7mPMyroMo9VvCs3K0PYTSXhF-8/s320/marigny158.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmePakIcMFh6tJ_qOX-_bGpemqHZeZ7zckQPXIPBFEs_Ee6Xi6Lp0ezKgauce3SDUgtecCrVFjcbUD8Ln_0PXWGMZaayToG51aP_3yKkUnlR4NhChI7mPMyroMo9VvCs3K0PYTSXhF-8/s800/marigny158.jpg", "comment_count": 1 }, { "title": "golden lillet martini", "url": "https://cocktailvirgin.blogspot.com/2009/07/golden-lillet-martini.html", "published": "2009-07-27T10:25:00.004-04:00", "updated": "2017-08-30T15:03:52.466-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Edison", "year": null }, "categories": [ "lillet", "rum", "sugar" ], "ingredients": [ "2 oz Aged Rhum Agricole (JM Rhum Gold)", "1 1/2 oz Lillet Blanc", "1/4 oz Limoncello" ], "instructions": null, "body_text": "2 oz Aged Rhum Agricole (JM Rhum Gold)\n1 1/2 oz Lillet Blanc\n1/4 oz Limoncello\nMoisten rim of cocktail glass with a lemon slice and lightly coat rim with brown sugar. Stir ingredients with ice and strain into said cocktail glass. Garnish with a lemon twist.\nThe weekend before last, Andrea was flipping through the\nFood & Wine 2008 Cocktails\nbook that we got for cheap at the Crate & Barrel outlet store in Maine. When she spotted this recipe, I was a little taken aback by the name (see my disclaimer below), but something in the simplicity of the recipe combined with my love of rhum agricoles and Lillet took over. The recipe stems from The Edison bar in Los Angeles where John Gertsen and Misty Kalkofen, both of Drink here in Boston, recently did a guest bartending stint. Indeed, this drink was aggressively rhum agricole flavored. The citrus appeared at the end of the swallow where it mingled with some of the rhum's rubber notes. The combination of Lillet, limoncello, and the twist offered citrus flavors but not the tartness often associated with it. While I am not usually a proponent of sugared rims, the brown sugar in this one worked well with the rhum agricole to temper the rhum's rubber notes. And strangely, as the cocktail warmed up, the rhum agricole became less aggressive and let some of the other flavors come forward to achieve a better balance.\nDisclaimer:\nCocktail\nVirgin\nSlut does not promote calling drinks like this a Martini which should be reserved for gin with vermouth (and preferably a healthy slug of fresh vermouth, and personally other aromatized wines are fair game) and perhaps some bitters. Vodka ones are vodka cocktails, whiskey ones are Manhattans, and rum ones are Pirate Cocktails (although for some hypocritical reason I let the term Rum Manhattan slide). I was recently bothered by an interview with a collector of vintage barware published in Boston's\nStuff@Night\nmagazine. When asked what sort of Martini the man preferred, he answered \"I don't believe that anything served up in a Martini glass is a Martini. A Manhattan served in a Martini glass is a Manhattan. It's a cocktail and people like them, but calling it some kind of Martini doesn't make it a Martini.\" And when he describes his preferred Martini, he declared \"I can't drink gin, so I'd say anything with vodka\" before describing his preferred Gibson recipe. Hmm.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCgUyBDMERjFvZeS8yiYsNUUW55MyjeMbz-ZxpNP5p9pTPoB-h9xOEheH7yli669QU2-2GGcuhe39pnjc59dyf3IncK1rA5sOAJ2j_KvnCcI7GJX5H3VLA8uhHkzRTGs3VjXMGQBZRW8/s320/golden161.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCgUyBDMERjFvZeS8yiYsNUUW55MyjeMbz-ZxpNP5p9pTPoB-h9xOEheH7yli669QU2-2GGcuhe39pnjc59dyf3IncK1rA5sOAJ2j_KvnCcI7GJX5H3VLA8uhHkzRTGs3VjXMGQBZRW8/s800/golden161.jpg", "comment_count": 0 }, { "title": "mount orohena", "url": "https://cocktailvirgin.blogspot.com/2009/07/mount-orohena.html", "published": "2009-07-27T17:52:00.003-04:00", "updated": "2017-08-30T15:03:19.585-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "lime juice", "pastis", "rum", "rum (white)", "simple syrup (other)" ], "ingredients": [ "2 Lime Wedges" ], "instructions": "Muddle lime and mint. Add rest of ingredients, add ice, and shake. Strain into a coupe glass filled with crushed ice and garnish with a mint sprig. Add straws.", "body_text": "2 Lime Wedges\nMint\n2 oz Rum Mix (* See text)\n3/4 oz Spiced Simple Syrup (Cinnamon, Clove, Allspice)\n6 drop Pernod\n2 dash Angostura Bitters\nMuddle lime and mint. Add rest of ingredients, add ice, and shake. Strain into a coupe glass filled with crushed ice and garnish with a mint sprig. Add straws.\nLast Monday, Andrea and I decided to emerge from our home after a post-Tales of the Cocktail hiatus, and we went to Eastern Standard after a dinner at India Quality. For my first drink, I asked Kit Paschal for the Mount Orohena off of their Tikisms section of their menu. The other three cocktails in that section, the Mai Tai, Don's Zombie cerca 1934, and the Flying Dutchman, I have had before but the Mount Orohena either was new or it had evaded my attention until that point. The drink was created by Eastern Standard's bartender Bobby McCoy from what originally started as an Old Monk Rum, lime, and mint smash. From there, the rums were expanded from one to four: Appleton, Lemon Hart 80 Proof, Cruzan Blackstrap, and Bacardi Gold. The plain simple syrup was upped to a spiced one containing cinnamon, clove, and allspice which helped to transmogrify the drink. Although it was the last touch, the addition of some Pernod, which brought the drink's intrigue to a new level like it does in the 1934 Zombie recipe.\nOverall, the drink had a pleasant mint nose that lead into a pretty complex drink. Of the rums, the Blackstrap lent a lot to the drink with its molasses notes. And in the syrup, the clove was most apparent to my taste buds. The Mount Orohena strongly captured the tiki feel and made for a rather refreshing summer beverage.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDBGMXCgUedN8Md-FWqId9QBoP_nX21A_wlcQRlrGQS55uZ1s1heCioy5Qy4KWJaCEDbDp4WhRqSl9IZMPJRH7R1h4RP2KE87FOGIajGiN0KgesMbb2Yzp1AcYoVV5zOtwFHlsdkRCyk/s320/tiki164.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDBGMXCgUedN8Md-FWqId9QBoP_nX21A_wlcQRlrGQS55uZ1s1heCioy5Qy4KWJaCEDbDp4WhRqSl9IZMPJRH7R1h4RP2KE87FOGIajGiN0KgesMbb2Yzp1AcYoVV5zOtwFHlsdkRCyk/s800/tiki164.jpg", "comment_count": 0 }, { "title": "berry fizz", "url": "https://cocktailvirgin.blogspot.com/2009/07/berry-fizz.html", "published": "2009-07-29T11:49:00.004-04:00", "updated": "2017-08-30T15:02:38.001-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Kit Paschal", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "egg white", "gin", "lemon juice", "simple syrup", "sloe gin", "soda", "vermouth (sweet)" ], "ingredients": [ "1 oz Plymouth Sloe Gin", "1 oz Plymouth Gin", "1 oz Strawberry-Infused Rosé Vermouth (Housemade)", "3/4 oz Simple Syrup", "1/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake with ice and strain into a water glass filled with ice. Top with soda, garnish with a lemon wedge, and add straw.", "body_text": "1 oz Plymouth Sloe Gin\n1 oz Plymouth Gin\n1 oz Strawberry-Infused Rosé Vermouth (Housemade)\n3/4 oz Simple Syrup\n1/4 oz Lemon Juice\n1 Egg White\nShake with ice and strain into a water glass filled with ice. Top with soda, garnish with a lemon wedge, and add straw.\nFor my second drink at Eastern Standard, I asked Kit Paschal what he had been excited about making lately. Two of the drinks he mentioned used bartender Kevin Martin's strawberry-infused rosé vermouth which intrigued me greatly. I was reminded of the concept during Eric Seed's talk at the \"Vermouth and Apertif Wine\" seminar at Tales of the Cocktail this year. Eric mentioned an alpine strawberry-infused\nvermouth style\nthat was rather popular in Europe but rarely makes its way over here. The Dolin company makes one called Chamberyzette so perhaps Eric's company Haus Alpenz will one day distribute it here stateside. I, therefore, chose to order one of these two drinks and to ignore Andrea's taunts that I was ordering a chick drink. Well I was, but it was in the name of academic research.\nI got to sample the vermouth in a cordial glass and it was rather sweet and wormwoody. I had no clue how close it mimicked the French style or whether it even mattered much since the end result was tasty. The fizz itself was very sweet although the egg white did a good job of hiding a bit of the sugar in it. The sloe gin played well with the strawberry in the beginning of the sip followed by the gin and vermouth's botanicals at the end. Despite the taunts, the drink was rather good but the simple syrup could have been dropped entirely for my taste buds, especially since the rosé vermouth and sloe gin combination was already crafted for the sweet tooth in mind.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ25wJWbyvRKMHSJxEQsDscvPRLI04u_EMkaJIFfMtkTzFe_rCT6v9CFdrA2jS3l8d6IqiXszbVKReq8QTEfmr_CP0vmuDkbYOd7SDVIQQnBnxGn2xUMuWMKdIrCaH3OpdAImAni-xl0/s320/vermouthy165.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ25wJWbyvRKMHSJxEQsDscvPRLI04u_EMkaJIFfMtkTzFe_rCT6v9CFdrA2jS3l8d6IqiXszbVKReq8QTEfmr_CP0vmuDkbYOd7SDVIQQnBnxGn2xUMuWMKdIrCaH3OpdAImAni-xl0/s800/vermouthy165.jpg", "comment_count": 0 }, { "title": "creole", "url": "https://cocktailvirgin.blogspot.com/2009/07/creole.html", "published": "2009-07-29T12:47:00.003-04:00", "updated": "2024-11-04T11:07:26.338-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "benedictine", "punt e mes", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1 1/2 oz Martini & Rossi Sweet Vermouth", "1/4 oz Benedictine", "1/4 oz Punt e Mes (*)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Old Overholt Rye\n1 1/2 oz Martini & Rossi Sweet Vermouth\n1/4 oz Benedictine\n1/4 oz Punt e Mes (*)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\n(*)\nPostnote:\nthis should be Amer Picon as seen in this\npost\n. Since most bars lack it, Green Street used Punt e Mes but Amaro Ciociaro, Bigallet China-China, and perhaps other liqueurs would make better substitutes.\nLast Wednesday, Andrea and I went down to Green Street in Central Square, Cambridge. Even though we were given the long cocktail list, I ended up choosing the Creole off of their short cocktail list for my first drink. The drink that Emily made me was one of the many Creole cocktail recipes out there. This recipe, often referred to as Creole No. 2, was supposed to use Amer Picon but in its absence, Green Street substituted the part vermouth-part amari Punt e Mes. I enjoyed this drink for it was a rather vermouthy Manhattan with some complex notes from the Benedictine appearing at the end of the swallow. As the drink warmed up, the Punt e Mes' botanicals stood out more in the drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "clover club", "url": "https://cocktailvirgin.blogspot.com/2009/07/clover-club.html", "published": "2009-07-29T13:16:00.003-04:00", "updated": "2017-08-30T15:02:07.164-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": null, "categories": [ "#green street", "bitters (Peychaud's)", "egg white", "gin", "lemon juice", "raspberry syrup" ], "ingredients": [ "2 oz Plymouth Gin", "3/4 oz Lemon Juice", "1 oz Raspberry Syrup (Housemade)", "1 Egg White", "1 dash Peychaud's Bitters" ], "instructions": "Shake all ingredients first without ice and then with. Strain into a wine glass.", "body_text": "2 oz Plymouth Gin\n3/4 oz Lemon Juice\n1 oz Raspberry Syrup (Housemade)\n1 Egg White\n1 dash Peychaud's Bitters\nShake all ingredients first without ice and then with. Strain into a wine glass.\nFor my second drink at Green Street last week, I asked Emily to make me the Clover Club off of their long cocktail list. Despite Andrea commenting that it was my second\nsweet pink drink\nof the week, bartender Andy McNees supported my choice and commented that it was his absolute favorite sweet egg drink. Moreover, Paul Clarke's\narticle\ntraces the history of the Clover Club back to a gentleman's drink. One reason I chose it was that Andrea abhors raspberry syrup so I knew that it was a drink better ordered out than prepared at home if I ever wanted to try one. The Clover Club recipe appears many places including Stanley Clisby Arthur's\nFamous New Orleans Drinks & How to Mix'em\n. Their version is lime juice and appreciates the extra added \"ummph\" that the dash of Peychaud bitters gives the drink and that Green Street chose to include in their recipe. Stanley also chastised the popular shortcut of using grenadine instead of raspberry syrup.\nIn this Clover Club, the raspberry flavor was strangely shaped by the egg white and lemon juice into something less berry flavored. The lemon and egg white hid the sugar content decently when the drink was cold but as the drink warmed up the sweetness became more apparent. Despite the drink's pink color, I could easily understand how the Clover Club was the signature drink of writers and lawyers at the Philadelphia club before Prohibition.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEb7bj91BDpIVKNr-rYePD83rumSGZRENY5Y74VtbmIdM6ExQFsq2h16YT9pyC7yGmO60RHqR97ktJznKETZuuRFAXNw2y4KwXexPd69qfxCsyUx-UjJVfXQ-mHaEF0QpVU7KdhQ_7q4/s320/cloverclub168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEb7bj91BDpIVKNr-rYePD83rumSGZRENY5Y74VtbmIdM6ExQFsq2h16YT9pyC7yGmO60RHqR97ktJznKETZuuRFAXNw2y4KwXexPd69qfxCsyUx-UjJVfXQ-mHaEF0QpVU7KdhQ_7q4/s800/cloverclub168.jpg", "comment_count": 2 }, { "title": "chrysanthemum cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/07/chrysanthemum-cocktail.html", "published": "2009-07-30T16:26:00.002-04:00", "updated": "2017-08-30T15:00:42.243-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "benedictine", "pastis", "vermouth (dry)" ], "ingredients": [ "2 oz Dry Vermouth (Noilly Prat)", "1 oz Benedictine", "3 dash Absinthe (1/2 barspoon Pastis d'Autrefois)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Dry Vermouth (Noilly Prat)\n1 oz Benedictine\n3 dash Absinthe (1/2 barspoon Pastis d'Autrefois)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nOn Sunday night, Andrea said that she wanted something vermouthy so I started flipping through our cocktail books. One that I spotted in the\nFood and Wine: Cocktails 2008\nbook was the Chrysanthemum Cocktail lifted from the 1930 edition of the\nSavoy Cocktail Book\n. Merging the histories from the two books, the drink was very popular on the S.S. \"Europa\" which was one of the great trans-Atlantic liners that carried cocktail-deprived Americans to Europe during Prohibition. The first notes in tasting this cocktail were the citrus flavors which work rather well with the vermouth. With the Benedictine liqueur's sugar content, the dry vermouth almost tasted like sweet vermouth and made Andrea think that the drink \"tastes like candy\". The drink's swallow was completed with the absinthe/pastis flavors pleasantly rolling in. The Chrysanthemum Cocktail was a delightful lower-in-alcohol drink which would serve as a good way to burn through your vermouth before it goes off with age.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-zVZmML6foPeD3AE_gUcIoLnTxEU11CdKIy41G3gUi6MC42k65pgMlkIyZlXAEUWZ9K4pOvGAzZe5EFIsuoMN-j0NyeQZ0jSAEzqjWiiaBj6kSwkLHM3XcxQ2xIvnFyAwtAyEi0gu-w/s320/chrys173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-zVZmML6foPeD3AE_gUcIoLnTxEU11CdKIy41G3gUi6MC42k65pgMlkIyZlXAEUWZ9K4pOvGAzZe5EFIsuoMN-j0NyeQZ0jSAEzqjWiiaBj6kSwkLHM3XcxQ2xIvnFyAwtAyEi0gu-w/s800/chrys173.jpg", "comment_count": 0 }, { "title": "[indonesian beachcomber]", "url": "https://cocktailvirgin.blogspot.com/2009/08/indonesian-beachcomber.html", "published": "2009-08-01T10:36:00.003-04:00", "updated": "2017-08-30T15:00:09.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": null }, "categories": [ "#drink", "batavia arrack", "bitters (Angostura)", "galliano", "lemon juice", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 oz Batavia Arrack", "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz Dolin Dry Vermouth", "1/4 oz Galliano", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Batavia Arrack\n3/4 oz Luxardo Maraschino Liqueur\n3/4 oz Dolin Dry Vermouth\n1/4 oz Galliano\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nOn Monday night, Andrea and I ventured down to Drink in Boston. We found a pair of seats at the ice bar across from some of the bodacious broads of\nBoston LUPEC\n. And tending the big ice block in the middle was Misty Kalkofen. When I asked her what she had been making lately that I might like, she mentioned this drink and I was sold upon hearing Batavia Arrack as part of the ingredients list. The drink was spicy from the Arrack but muted from the Maraschino's sweetness. The botanicals from the vermouth, Galliano, and bitters blent in with the spicy Arrack notes quite well.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "principe eduardo", "url": "https://cocktailvirgin.blogspot.com/2009/08/principe-eduardo.html", "published": "2009-08-01T10:56:00.005-04:00", "updated": "2025-07-26T12:10:53.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "#drink", "bitters (Angostura)", "bitters (orange)", "drambuie", "lillet", "tequila" ], "ingredients": [ "2 oz El Tesoro Reposado Tequila", "3/4 oz Lillet Blanc", "1/4 oz Drambuie", "1 dash Angostura Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top.", "body_text": "2 oz El Tesoro Reposado Tequila\n3/4 oz Lillet Blanc\n1/4 oz Drambuie\n1 dash Angostura Bitters\n1 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top.\nFor my second drink, the Batavia Arrack made me want tequila, and tequila is a spirit that I do not frequently crave. Knowing that I could trust Misty on this one, she went for a tequila variation of a\nPrince Edward\nwhich is a Scotch cocktail. She once made me\nsomething\nvery similar with Dubonnet instead of Lillet back in the spring. In this drink, the citrus notes from the Lillet, orange bitters, and lemon twist were pleasant highlights over the healthy swig of tequila.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "shanghai sling", "url": "https://cocktailvirgin.blogspot.com/2009/08/shanghai-sling.html", "published": "2009-08-02T14:13:00.006-04:00", "updated": "2017-08-30T14:59:57.794-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "bitters (orange)", "cherry brandy", "gin", "lime juice", "simple syrup (other)", "soda" ], "ingredients": [ "1 1/2 oz Gin", "1 oz Lime Juice", "1/2 oz Cherry Heering", "1/2 oz Five Spice Simple Syrup (*)", "1 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a highball glass filled with fresh ice cubes. Garnish with a lime wheel and a straw.", "body_text": "1 1/2 oz Gin\n1 oz Lime Juice\n1/2 oz Cherry Heering\n1/2 oz Five Spice Simple Syrup (*)\n1 dash Angostura Bitters\n1 dash Orange Bitters\nShake with ice and strain into a highball glass filled with fresh ice cubes. Garnish with a lime wheel and a straw.\nLast week I needed to go to get my license renewed which found me in Boston's Chinatown district. After spending an hour and a half at the RMV, I decided to treat myself and go spice shopping. In one store, I spotted a large bag of five spice powder for a whopping 79 cents and it was too tempting to pass up. While there is some regional variation as to what the 5 spices are, this one was aniseed, fennel, cinnamon, ginger, and pepper.\nWhen I got home, I started on making a simple syrup out of the powder (see instructions below). As I was preparing dinner after Andrea got home, I decided we could use a tall drink to deal with this heat and figured that a Singapore Sling variant would make good use of the freshly bottled syrup. In this sling, the five spice simple syrup flavors worked well with the gin botanicals and with the Angostura bitters especially the cinnamon. These spice notes came through at the end of the swallow after the wave of fruit from the cherry liqueur and lime juice. Indeed, the Shanghai Sling was quite refreshing for the hot weather -- I believe it was still 85°F inside at 8:30pm. This would still be considered cool compared to the temperatures that the Raffles Hotel in Singapore would have reached when the Singapore Sling was invented cerca 1910.\n(*)\nFive Spice Simple Syrup\n1 cup Water\n1 cup Sugar\n1 tbsp (1/2 oz) 5 Spice Powder\nBring to a boil while stirring to dissolve the sugar. Cover and let simmer for 30 minutes. Let cool and strain through a tea towel. Store in a sealable container in the refrigerator.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0cjjJsGWyfrsU35ZlYORI9t2A_Js58Ygai4eIuB3BggYVpQLIhmfk9STJ__0q03Q5CK5NAjps0u3OliX-YAoJSO8_t4ipXTN9GBU3r2yYFdTuuIfYaX886E6gA7d0YUdr5SsjBOrq2o/s320/sling174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0cjjJsGWyfrsU35ZlYORI9t2A_Js58Ygai4eIuB3BggYVpQLIhmfk9STJ__0q03Q5CK5NAjps0u3OliX-YAoJSO8_t4ipXTN9GBU3r2yYFdTuuIfYaX886E6gA7d0YUdr5SsjBOrq2o/s800/sling174.jpg", "comment_count": 2 }, { "title": ":: cachaca tasting at the grand ::", "url": "https://cocktailvirgin.blogspot.com/2009/08/cachaca-tasting-at-grand.html", "published": "2009-08-03T21:53:00.006-04:00", "updated": "2019-07-14T20:25:27.789-04:00", "author": "frederic", "post_type": "event", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#other", "*seminar", "*spiritsreview", "cachaça", "lime juice", "sugar" ], "ingredients": [], "instructions": null, "body_text": "Last Thursday night, I attended a cachaça tasting at the\nGrand\nco-hosted by the\nBoston Shaker\nand Leblon Cachaça. While the Leblon rep Tara did speak about her product, strangely the session seemed to be more about how exciting the spirit can be as evidenced by her presenting two top end cachaças for us to taste that were admittedly better than Leblon in her opinion. More on that in a moment. While waiting for the event to start, Adam from the Boston Shaker whipped up caipirinhas for everyone in attendance.\nCaipirinha\n• 2 oz Cachaça (Leblon)\n• 1/2 Lime (cut into ~4 pieces)\n• 2 tsp Sugar\nMuddle lime and sugar in a mixing glass. Add cachaça and ice, shake, and pour into a rocks glass. Garnish with a fresh lime wedge.\nInitially, Tara focused on some of the facts and history about the spirit. First, while cachaça is labeled \"rum\", it differs historically and stylistically from rum proper even though both are made from the sugar cane. After a decade or two of cane juice being fermented into wine in Brazil, cachaça was invented around 1550 after the wine was distilled. Rum, on the other hand, was invented in Barbados nearly a century later in 1640. What's the difference? Cachaça is made from the juice of freshly pressed sugar canes whereas rum is generally made form refined sugar and molasses. There are other differences which include the variety of barrels and different yeast strains that are often used in making cachaça. A lot of cachaça's history is riled with conflict with the Portuguese government who sought to stifle and/or tax the liquor especially since it cut into the sales of their grappa to Brazil. We were also pointed towards Jared McDaniel Brown's book\nThe Soul of Brazil\nfor a more detailed history of the spirit and the Brazil's struggles with Portugal.\nAfter the definitions and history segment, it was time to taste some cachaças straight. The first one we sampled was\nGRM\nwhich is a small batched cachaça that sells for about $75/bottle. One thing that made the product so distinctive was that it is aged in three different wood barrels -- oak, jequitiba rosa, and umbarana -- for 2 years and then blended to get the desired flavor. GRM was definitely a crowd favorite with its cinnamon, Christmassy, dried fruit, caramel, and grassy notes. Later, I stepped behind the bar and made a caipirinha to pass around with this one and it was rather stunning; and apparently, if you go to Toro in Boston, you too can have one or drink the spirit straight for they are one of the few local bars or restaurants to carry this product. The second cachaça was\nRochinha\nwhich apparently is more easy to get than GRM in this country and sells for around $85/bottle. Aged for 12 years in oak barrels, this cachaça appeals to Scotch drinkers for it contains some peaty notes in the nose. Besides the caramel notes, it also had some sharp chemical burn notes often associated with the industrial cachaça despite it being artesanal (it was suggested that it was more of a planned than accidental note).\nFor a Leblon-sponsored event, I was surprised that\nLeblon\nwas batting third. Perhaps it was to say that while there are some amazing cachaças out there, their product is a lot more affordable than those and still much better than the industrial ones flooding the U.S. market. And perhaps the tasting of the other brands was to instigate a fervor for the spirit in general. Leblon is aged in used Remy Cognac barrels for 6 months and the product retails for $25-30/bottle. Besides the grassy notes, Leblon was much sweeter than the other two we tasted. Moreover, it was rather reminiscent of a blanco tequila. The last one we tasted was the\nIndustrial Brand X\n, a label-less bottle to represent the Pitu, 51, or other large scale brands. These brands are rougher on the sugar cane processing and can also involve burning of the husks which imparts a smoky note to the product. Between the shorter aging and less careful distillation practices, Brand X was short on spice flavors and richness but higher in chemical burn notes. Many of these brands sell for $15-20 here in the U.S. and apparently around $1 in Brazil.\nOverall, the crowd seemed excited by the cachaças we tasted and left with a greater understanding of not only the spirit in general but of the range in quality and variety of styles available in the U.S. market today. Many seemed surprised that some cachaças could be appreciated like single malt Scotches and other fine spirits without the need for all of the lime and sugar to mask the spirit's flaws. And after receiving all of the Leblon swag, at least one of us left wondering what to do with yet another muddler for the collection...", "images": [], "thumbnail_url": null, "comment_count": 4 }, { "title": "english cobbler", "url": "https://cocktailvirgin.blogspot.com/2009/08/english-cobbler.html", "published": "2009-08-04T14:09:00.003-04:00", "updated": "2017-08-30T14:59:08.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": null, "categories": [ "lemon juice", "rum", "sugar", "tea" ], "ingredients": [ "2 oz Rum (Appleton 12 Year)", "1 oz Strong Tea (Black Tea)", "1/2 oz Lemon Juice", "1/2 tsp Sugar" ], "instructions": "Shake with ice and strain into a highball glass filled with crushed ice. Add straw and garnish with a berry or lemon twist.", "body_text": "2 oz Rum (Appleton 12 Year)\n1 oz Strong Tea (Black Tea)\n1/2 oz Lemon Juice\n1/2 tsp Sugar\nShake with ice and strain into a highball glass filled with crushed ice. Add straw and garnish with a berry or lemon twist.\nOn Friday night, we had some drinks at home to celebrate my birthday. One of the drinks we had was a cobbler, an old style of drink consisting of liquor or fortified wine such as port or sherry combined with citrus, sugar, and fresh fruit. The English Cobbler has the addition of tea and is lighter on the fresh fruit aspect. Some of the recipes I saw for this drink specified Jamaican rum so I chose our trusty Appleton 12 Year which donated some delightful vanilla notes to the flavor profile. The drink was dry and slightly tart from the black tea and lemon juice, respectively, and the tea functioned well to tie together the rum and lemon flavors. We wondered whether the drink could benefit from a tea that was more exciting than the black one we chose or from a more complex rum such as Zacapa 23. Indeed, the English Cobbler proved to be a refreshing and somewhat sophisticated rum iced tea drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiFLgTmI0pEetP-_CFc8sk2qcSIHO0Lkk7U0v5J5nMW1HD-2nLg8_qPhT8JEbiO6fTUFF9HRz8cCeclDSVHHTu1GZXf-xXaIvJqh4GWAHMELmUnrkwzFxqFNkyuM4m8MEHaVUEPhKMkA/s320/cobbler180.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiFLgTmI0pEetP-_CFc8sk2qcSIHO0Lkk7U0v5J5nMW1HD-2nLg8_qPhT8JEbiO6fTUFF9HRz8cCeclDSVHHTu1GZXf-xXaIvJqh4GWAHMELmUnrkwzFxqFNkyuM4m8MEHaVUEPhKMkA/s800/cobbler180.jpg", "comment_count": 2 }, { "title": "blueberry shrub", "url": "https://cocktailvirgin.blogspot.com/2009/08/blueberry-shrub.html", "published": "2009-08-06T13:41:00.006-04:00", "updated": "2017-08-30T14:58:39.715-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "aperol", "bitters (aromatic)", "bitters (other)", "gin", "lillet", "simple syrup (other)", "whiskey (Rye)" ], "ingredients": [ "4 cups fresh berries, about 16 ounces", "2 cups cider vinegar", "2 cups sugar" ], "instructions": "Shake with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass.", "body_text": "While reading Eric Felten's\nHow's Your Drink?\n, I became reacquainted with the concept of fruit shrubs. I first became fascinated last August after reading the \"local flavor\"\nMixology Monday\nwhere several of the contributers made these concoctions from their native berries. Shrubs date back to colonial times when refrigeration was lacking and pickling fruit for later use provided refreshing beverages in the off season. While some shrubs use rum or other spirits to preserve the produce, the type I was interested in uses vinegar. Vinegar serves not only as a good preservative but it provides a tartness from the acetic acid that is similar to that of citric acid in lemons and limes. With the proper balance of sugar, the shrub syrup becomes an old school prepared sour mix of sorts.\nSo last week, I headed down to one of the local farmers' markets to see what local fruit was in season. While raspberries were in season, I know that Andrea is not a fan of them (fresh yes, processed no) so I opted for blueberries and bought 2 pints from one of the organic farm stands there. When I got home, I set to work preparing the berries for pickling. The recipe I chose was an old Southern one that I found on the web that I slightly modified:\n4 cups fresh berries, about 16 ounces\n2 cups cider vinegar\n2 cups sugar\n• Place berries in a non-metal bowl or pitcher; add vinegar; use a potato ricer to mash the berries.\n• Cover with plastic wrap or lid; refrigerate for 3 to 4 days.\n• Squeeze berry and vinegar through a tea towel into a pot to extract all liquid; discard pressed solids.\n• Stir in sugar; boil with lid on 2-3 minutes; let cool.\n• Store in a tightly covered jar or bottle. Makes approx 36 fluid ounces.\nI bottled my shrub on Saturday in time to take up a small sample to Jess (of this blog) and Tim's 11th wedding anniversary cocktail party. The recipe I made up on the spot for them was:\nRockport Cocktail\n• 1 1/2 oz Rittenhouse Rye\n• 3/4 oz Blueberry Shrub\n• 1/2 oz Aperol\n• 1 dash Fee's Aromatic Bitters\nShake with ice and strain into a cocktail glass.\nThe Rockport Cocktail was rather pleasing. Jess who dislikes citrus in her cocktails had no problem with the vinegar-based mix. The blueberry shrub worked rather well with the rhubarb and other flavors in Aperol, and both were balanced by the spicy rye whiskey. While the drink was well balanced, it did not highlight the blueberry as much as I would have liked so I created this at home a day or two later:\nVeruca Salt\n• 1 1/2 oz Hendrick's Gin\n• 3/4 oz Blueberry Shrub\n• 1/2 oz Lillet Blanc\n• 1 dash Homemade Grapefruit Bitters (or Orange Bitters)\nShake with ice and strain into a cocktail glass.\nThe Veruca Salt was a lot more blueberry tasting due to the other ingredients being more subtly flavored. The Lillet and bitters worked with the vinegar to make an almost citrus-like taste to the drink. Instead of Lillet Blanc, I was considering using Dolin Blanc vermouth which would most likely make a great variation to this recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1J4iyvznH-HuQDKBM8Qatm0Z_41R51DKqirkTZjhlnOVWv64APa_-wyIVisLJk6bpbB_Y4v5JzER7rZ3cRqQMVbKdkOhK_EVval7wyK3oQGpPWO3QQVWygc1AtZZFl7Y3Hp3ZL4brGro/s320/shrub183.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNdh0CgTOwxm7CoaMHqHJIKwsXYE9TLG-GZjQtLLBz2f_HpXRoMyniDeUJ-2SeUAHRZsF0YNUzQ8mCC6ENMyScaJOzTQsmsXWXRsqu_pFNUB8ptiy5IrK_W50W-PX3c4co5yJt_O76p8/s320/shrub184.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2bZlkj4sfJpZriT4vjMnir773bWMJFedgWG9Tj8reFMF0lkTWU-dJc_yCtxl_P6bqGxxcASJHiFPxkFZr3m24soizm17KrvfzRWx8D9AZldX3xn0pnsk24fWfe26eyhENAMnBaXM52Q/s320/shrub185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1J4iyvznH-HuQDKBM8Qatm0Z_41R51DKqirkTZjhlnOVWv64APa_-wyIVisLJk6bpbB_Y4v5JzER7rZ3cRqQMVbKdkOhK_EVval7wyK3oQGpPWO3QQVWygc1AtZZFl7Y3Hp3ZL4brGro/s800/shrub183.jpg", "comment_count": 0 }, { "title": "boulevardier", "url": "https://cocktailvirgin.blogspot.com/2009/08/boulevardier.html", "published": "2009-08-08T15:15:00.002-04:00", "updated": "2017-08-30T14:55:56.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Tales of the Cocktail recipe book", "year": null }, "categories": [ "applejack", "averna", "cognac", "ginger liqueur" ], "ingredients": [ "1 oz Cognac (Courvoisier VS)", "3/4 oz Applejack (Laird's Bonded)", "1/2 oz Averna", "1/4 oz Domaine de Canton Ginger Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange peel.", "body_text": "1 oz Cognac (Courvoisier VS)\n3/4 oz Applejack (Laird's Bonded)\n1/2 oz Averna\n1/4 oz Domaine de Canton Ginger Liqueur\nStir with ice and strain into a cocktail glass. Garnish with an orange peel.\nLast night, Andrea was flipping through this year's Tales of the Cocktail recipe book and spotted the Boulevardier created by New Orleans bartender Chris Hannah. The Boulevardier started with a vibrant orange nose that led into the Averna bitter liqueur flavors followed by the ginger on the swallow. The swallow was also rich in orange notes from the Averna accented by the orange oils from the twist. The Cognac and apple brandy flavors were more subtle at first and only donating a fuller mouthfeel. As the drink warmed up, the brandy flavors became more apparent. Apparently, Chris Hannah has also made this drink as a rye instead of a Cognac drink. In this variation, a spicy rye might indeed work rather well with the botanical and ginger notes in the liqueurs.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4krhK8ZX_JAEXIwj8khN6kF8y-R-DIbNswDEH26P91Q6qRER5R85H2x8uaZrrthN5TOODZqxSFz0iGRy4BEKdPSB_zckZkguc3Ovcr1WjuqPW22c-adUTTYUznSnAot5m1lLwZibG6_8/s320/boule194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4krhK8ZX_JAEXIwj8khN6kF8y-R-DIbNswDEH26P91Q6qRER5R85H2x8uaZrrthN5TOODZqxSFz0iGRy4BEKdPSB_zckZkguc3Ovcr1WjuqPW22c-adUTTYUznSnAot5m1lLwZibG6_8/s800/boule194.jpg", "comment_count": 2 }, { "title": "sputnik", "url": "https://cocktailvirgin.blogspot.com/2009/08/sputnik.html", "published": "2009-08-09T10:46:00.006-04:00", "updated": "2025-04-25T12:37:00.283-04:00", "author": "frederic", "post_type": "event", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#drink", "*mixology monday", "fernet-branca", "lemon juice", "sugar", "vodka" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XLI) is \"Vodka is Your Friend\" as chosen by Amelia at\nFelicia's Speakeasy\nblog. Amelia described the impetus behind her theme as, \"The recent high profile bashings of vodka interspersed with a few weak 'yeah, buts...' left me wondering, is vodka the axis of evil, our most dangerous enemy? While it may not be the life of the party, experts agree: Vodka's obituary does not have to be written just yet.\"\nWhen I first read this theme back in April or so, one drink immediately sprung into my head and over the next 4 months I had to wait patiently. This drink was the Sputnik named after the world's first manmade satellite launched by Russia in the 1950's. With the heated space race then, the \"axis of evil, our most dangerous enemy\" question of the Amelia's theme shown through. The Sputnik was a drink that I had made a few years prior where the choice of vodka not only matches the Russian concept but plays a role to temper this drink. Over those months, I schemed everything from the garnish to the proper country of origin of the vodka. The last time we made the drink, I used Ketel One but Dutch vodka seemed a little wrong for this. However, at Tales of the Cocktail this year, we met one of the reps for Russian Standard whose enthusiasm for the product was contagious and its country of origin was indeed right.\nKetel One and Russian Standard are both wheat vodkas in the same price range. While we are no vodka connoisseurs, Andrea and I tasted them side by side (we left the Ruble vodka from the\nLocal Flavor\nMxMo out of the comparison). While Ketel One was sweeter, Russian Standard seemed to be more interesting with a more pronounced wheaty aftertaste and a fuller mouthfeel. The burn level of both going down were comparable.\nThe recipe from the Sputnik derives from CocktailDB and we are unsure of the original source. I believe we originally found it while looking for Fernet Branca containing recipes.\nSputnik\n• 1 1/2 oz Vodka\n• 1/2 oz Fernet Branca\n• 1/2 oz Lemon (or Lime) Juice\n• 1/2 tsp Sugar\nAdd juice and sugar and stir. Add rest of ingredients and ice, shake, and strain into a cocktail glass.\nThe Sputnik contains a healthy slug of the potent bitter amaro Fernet Branca which can often dominate a drink's flavor profile. The vodka did a good job of diluting down the Fernet Branca and the lemon-sugar combination tempered its potency. Andrea really liked this presentation of Fernet Branca as certain notes such as the mint and menthol were still noticeable and others were greatly softened. While the recipe did not include a garnish, it seemed like it could use one. A lemon twist would have been delightful, but a melon ball with toothpicks model of Sputnik 1 orbiting the rim of the glass seemed the way to go.\nDavai!\nThank you to Amelia for hosting this month's theme! And please visit her\nblog post\nto see the Mixology Monday wrap up with the rest of the vodka friendly submissions.\nPostnote:\nHere is a photo that I took January 2022, and I explain in my\nInstagram\npost, \"The Sputnik that I made last night at Drink. A guest in another section asked the bartender for a vodka-amaro drink, and she brought me over to assist. When I heard what the guest wanted, I replied that I had the perfect drink for him. The Sputnik was something that I had made in the pre-blog days when I kept a cocktail journal on\nLiveJournal\n, and I found the recipe on\nCocktailDB.com\n(and they sourced it from Stan Jones'\nBarguide\nwhich I now own). I remade it for the blog in 2009 for a vodka-themed Mixology Monday event, and last night, I remade it for a 3rd time but the first time in nearly 13 years. It may be years before the world of vodka drinkers who love amaro and amaro drinkers who would want vodka in their drink collide, but here the vodka elongates the flavors and intensity in the Fernet.'", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PSriaze8dOIEaKtVhyh5Hebr0K5Ko0pP-y0A4Bpvhc0XKCbZec8V0ovIN7FdhhB-SrhvOyZnInpATVb6vYx9LA1RtEu05ly0-x0JuD2fcrJ-22AmX6MLIqxetZLU5fM3xLN-r6NsGfc/s320/sputnik190.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_8hvYvjoL86_1j-IMfZdh_Rnpx_BNfT9Rnz4LmH7PsGF50YkeU8JBOY8WvsaDzoMT8d8jVskMijPnQ9dA-Yn_Xo56aIBhvG2yYOFk8_i3rjhLr46ArUmskSkgB3CnxMe9xYb6olWFDNpoGvceT4PUEMpSTYE9KL4W9oguoi0Qyp1l7KdGRBWqz_-LgIx/s320/sputnik_drink_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "mountain", "url": "https://cocktailvirgin.blogspot.com/2009/08/mountain.html", "published": "2009-08-11T12:41:00.003-04:00", "updated": "2017-08-30T14:54:16.770-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jimmy", "source": "Cocktails by Jimmy of Ciro's", "year": 1930 }, "categories": [ "bitters (Angostura)", "egg white", "lemon juice", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye (Jim Beam)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Lemon Juice", "3 dash Angostura Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass and garnish with a cherry (Luxardo Maraschino). I opted for a lemon twist (discarded, not dropped) as well.", "body_text": "1 1/2 oz Rye (Jim Beam)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Lemon Juice\n3 dash Angostura Bitters\n1 Egg White\nShake once without ice and once with. Strain into a cocktail glass and garnish with a cherry (Luxardo Maraschino). I opted for a lemon twist (discarded, not dropped) as well.\nOn Sunday night after hiking around all day at Dogtown in Gloucester, it was time for a cocktail. Flipping through\nCocktails by Jimmy of Ciro's\n1930 reprint, I found the perfect transition from the\npink\nand\nsweet\negg drinks I had been having. The Mountain was a rather dry and orange-brown looking recipe which seemed like it had a refreshing balance to it. Indeed, the drink was tartly lemon and rather dry. The rye whiskey flavors appeared on the swallow and the egg smoothed out its rough edges. Anticipating this effect, I opted for the slightly rougher Jim Beam Rye for the recipe over some of the smoother or more expensive ryes in our collection. The oils from the lemon twist I appended on to the recipe added a great citrus nose over the thick layer of foam on the Mountain. Other recipes for the Mountain exist including ones that add a bit of sweetness through the use of some sweet vermouth (although a splash of simple syrup could sweeten the above recipe up if need be) as well as others that bear no resemblance the one in Ciro's recipe book at all.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_5FYk-nK9-1pIUoRCJMPcLE3WIrRYcObN4PovBZLUT06W8IjnXYEksSZ0UdJQyD6K_AbYWB_mf3YYOui2y25HcL7QJqM9fv0xpzy7PtJTPtC5GM2MbjXdXUeqw3Snaq1vdVzSEf3n9c/s320/mountain211.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_5FYk-nK9-1pIUoRCJMPcLE3WIrRYcObN4PovBZLUT06W8IjnXYEksSZ0UdJQyD6K_AbYWB_mf3YYOui2y25HcL7QJqM9fv0xpzy7PtJTPtC5GM2MbjXdXUeqw3Snaq1vdVzSEf3n9c/s800/mountain211.jpg", "comment_count": 2 }, { "title": "frog pond", "url": "https://cocktailvirgin.blogspot.com/2009/08/frog-pond.html", "published": "2009-08-11T17:32:00.006-04:00", "updated": "2017-08-30T14:53:35.566-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "bitters (orange)", "chartreuse (green)", "maraschino", "rum (white)" ], "ingredients": [ "3/4 oz Rhum Agricol Blanc (JM Rhum)", "1/2 oz Maraschino Liqueur (Luxardo)", "1/4 oz Green Chartreuse", "1 dash Celery Bitters (can substitute w/ Orange)" ], "instructions": "Stir with ice and strain into a champagne flute. Add 1 tsp of pre-swelled and strained Thai basil seed. Top off with champagne or cava.", "body_text": "3/4 oz Rhum Agricol Blanc (JM Rhum)\n1/2 oz Maraschino Liqueur (Luxardo)\n1/4 oz Green Chartreuse\n1 dash Celery Bitters (can substitute w/ Orange)\nStir with ice and strain into a champagne flute. Add 1 tsp of pre-swelled and strained Thai basil seed. Top off with champagne or cava.\nA few weeks ago, I was introduced to the Asian beverage called \"Basil Seed Drink\" at the Green Goddess Restaurant in New Orleans and knew that I needed some for cocktail purposes. The sweetened beverage came in a can and contained what looked like tapioca pearls a la bubble tea. Except these had a black center that made them look like frog eggs, due to the presence of the basil seed in the center.\nOnce back home, I tried to find the canned beverage to no avail. Through the internet, I learned that it was simple to make the beverage or prep the seeds in one's kitchen. Turns out that the seeds rapidly swell up with a jelly-like coat on their own and do not need to be encapsulated in any sort of gelatin droplet or other. The seed is not the standard Italian basil but a special Thai varietal that is used in desserts and drinks from Thailand to India. Once I learned that it was also called tukmaria, sabja, or falooda seed, I was able to locate some at a nearby Indian spice shop.\nI placed about a half teaspoon of seeds into a few ounces of water and returned back within 10 minutes to the surprise that the seeds had formed a swelled up coat! By 15-20 minutes, the coat was full sized. To play upon the amphibian egg look, I created the Frog Pond champagne cocktail.\nThe Chartreuse worked with the celery bitters to give some intriguing herbal notes to the drink and the Chartreuse donated a green pond-like hue as well. The rhum agricole added a little funkiness to the mix and the Maraschino liqueur added some sweetness and fruitiness to round out the drink. The basil seeds mainly floated but a few sank only to catch enough champagne bubbles to rise to the surface again. The seeds added an interesting visual and textural garnish component to the drink without adding that much flavor-wise. I am not sure if swelling the seeds in something other than water would change that aspect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrc5jIow0LAorZ2WZb9SqLfddt9Un_vH_jYHNtYGrsVFyEizaj8Y4cv5miO9h_gCOf9RtNQkeREFz_DKE68UN3MXXKImurpn9NGHs4IGzG2q0v7scB6JGGO6gdFltbf_bdQj3mCz8YV2s/s320/frogpond215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrc5jIow0LAorZ2WZb9SqLfddt9Un_vH_jYHNtYGrsVFyEizaj8Y4cv5miO9h_gCOf9RtNQkeREFz_DKE68UN3MXXKImurpn9NGHs4IGzG2q0v7scB6JGGO6gdFltbf_bdQj3mCz8YV2s/s800/frogpond215.jpg", "comment_count": 4 }, { "title": "seventh heaven", "url": "https://cocktailvirgin.blogspot.com/2009/08/seventh-heaven.html", "published": "2009-08-14T19:45:00.003-04:00", "updated": "2017-08-30T14:52:24.781-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Haigh", "source": "Vintage Spirits and Forgotten Cocktails", "year": null }, "categories": [ "gin", "grapefruit juice", "maraschino" ], "ingredients": [ "1 3/4 oz Gin (Bershire Mountain Distillers' Ethereal)", "1/2 oz Maraschino Liqueur (Luxardo)", "1/4 oz Grapefruit Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a sprig of mint.", "body_text": "1 3/4 oz Gin (Bershire Mountain Distillers' Ethereal)\n1/2 oz Maraschino Liqueur (Luxardo)\n1/4 oz Grapefruit Juice\nShake with ice and strain into a cocktail glass. Garnish with a sprig of mint.\nLast night, Andrea was making a grapefruit juice-based salad dressing and used some of the extra juice to make me a drink as motivation to start cooking dinner. The drink she chose was the Seventh Heaven from Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nwhich he describes as essentially an Aviation with the lemon juice swapped out for grapefruit. One aspect that was noteworthy was how incredibly well the botanicals in the Ethereal gin worked with the Luxardo Maraschino liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV0UlKbvBsm-8ZMZKgM91ugy4xBediT8h4e9EWqvvAxpqFzs_Ice-dSqMy4RpSf0yl2NhASbRfJLjdmGZx6YqmlomC83JiwgyQxquSgQm4ZaJ_dLhBmMqHcsU54jRA777WHJ0kSadaV48/s320/seventh219.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV0UlKbvBsm-8ZMZKgM91ugy4xBediT8h4e9EWqvvAxpqFzs_Ice-dSqMy4RpSf0yl2NhASbRfJLjdmGZx6YqmlomC83JiwgyQxquSgQm4ZaJ_dLhBmMqHcsU54jRA777WHJ0kSadaV48/s800/seventh219.jpg", "comment_count": 3 }, { "title": "[pasion de oaxaca]", "url": "https://cocktailvirgin.blogspot.com/2009/08/pasion-de-oaxaca.html", "published": "2009-08-18T15:11:00.004-04:00", "updated": "2017-08-30T14:51:43.180-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Peychaud's)", "mezcal", "simple syrup", "tequila", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Milagro Blanco Tequila", "3/4 oz Mezcal", "3/4 oz Martini & Rossi Sweet Vermouth", "1/2 oz Passion Fruit Juice", "1/2 oz Simple Syrup", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Milagro Blanco Tequila\n3/4 oz Mezcal\n3/4 oz Martini & Rossi Sweet Vermouth\n1/2 oz Passion Fruit Juice\n1/2 oz Simple Syrup\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nLast night after my DJ set, Andrea and I went up the street to Eastern Standard for dinner and a drink. After acquiring a pair of seats at the bar, I asked bartender Hugh Fiore what he had been making off the menu recently that I might like. He immediately thought of a drink and said he could adapt the proportions more to my tastes. When he mentioned the combination of tequila, mezcal, and passion fruit juice, I gave him the thumbs up. While preparing the drink, Hugh straw tasted it and declared that he was much happier with this recipe than the previous one's. The nose of this cocktail led off with tequila and passion fruit aromas. Surprisingly, the drink did not taste overly of tequila as the passion fruit juice, simple syrup, and vermouth did a good job of smoothing over the flavor profile. Noteworthy was how the mezcal's smokiness and the passion fruit paired up delightfully well.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "belle de jour", "url": "https://cocktailvirgin.blogspot.com/2009/08/belle-de-jour.html", "published": "2009-08-19T11:53:00.003-04:00", "updated": "2017-08-30T14:50:47.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": 2008 }, "categories": [ "benedictine", "champagne", "cognac", "grenadine", "lemon juice" ], "ingredients": [ "1/2 oz Benedictine", "1/2 oz Cognac (Courvoisier VS)", "1/2 oz Grenadine (Homemade)", "1/2 oz Lemon Juice", "3 oz Champagne (a dry cava)" ], "instructions": "Shake all but the champagne with ice and strain into a champagne flute. Top with champagne and garnish with a lemon twist.", "body_text": "1/2 oz Benedictine\n1/2 oz Cognac (Courvoisier VS)\n1/2 oz Grenadine (Homemade)\n1/2 oz Lemon Juice\n3 oz Champagne (a dry cava)\nShake all but the champagne with ice and strain into a champagne flute. Top with champagne and garnish with a lemon twist.\nLast night, Andrea decided to make use of our opened bottle of cava to whip up an Eastern Standard classic, the Belle de Jour, using the recipe published in the\nFood & Wine: Cocktails 2008\nbook. Andrea has enjoyed them in the past at Eastern Standard's bar but the drink had never made it onto CocktailVirgin. The richness of the brandy-based spirits, the herbalness of the Benedictine, and the sweetness of the grenadine meet the crispness of the lemon juice and champagne. We went with the lemon peel garnish instead of the harder to acquire Catherine Deneuve option.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5u4-JwHbPWl2onP0U-M2Mlxs5XsfL6qoiHm04MobNu0IQKAaDXvD22R_S_QqZKGhpnD029ssxRvNatU0fgXdthJ00MdnKWuP5ESlCOgfU4UUB0KPyX6Pv9zswMLGubkU_an3vZ3bVVI/s320/belle220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5u4-JwHbPWl2onP0U-M2Mlxs5XsfL6qoiHm04MobNu0IQKAaDXvD22R_S_QqZKGhpnD029ssxRvNatU0fgXdthJ00MdnKWuP5ESlCOgfU4UUB0KPyX6Pv9zswMLGubkU_an3vZ3bVVI/s800/belle220.jpg", "comment_count": 0 }, { "title": "improved holland gin cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/08/improved-holland-gin-cocktail.html", "published": "2009-08-20T14:43:00.005-04:00", "updated": "2017-08-30T14:50:13.559-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "#drink", "absinthe", "bitters (Angostura)", "genever", "maraschino", "simple syrup" ], "ingredients": [ "3 oz Bols Genever Gin", "2 barspoon Maraschino Liqueur", "1 1/2 barspoon Rich Simple Syrup (2:1)", "1/2 barspoon Absinthe", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist lemon rind over the glass, rim edge, and drop in.", "body_text": "3 oz Bols Genever Gin\n2 barspoon Maraschino Liqueur\n1 1/2 barspoon Rich Simple Syrup (2:1)\n1/2 barspoon Absinthe\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Twist lemon rind over the glass, rim edge, and drop in.\nYesterday, Andrea and I went to the Bols Genever Gin release party held at Drink here in Boston. Besides presentations by the Bols master distiller with the original 1820 recipe book in hand and by other Bols folk who spoke specifically about their product, we were privileged to hear from David Wondrich (author of\nImbibe!\n) about how Genever played a major role in classic cocktails.\nGin was originally created in Holland as Genever, a malty liquor infused with juniper berries. During this time, the Dutch harbors received a wide variety of botanicals and grains which filtered their way into their liquors and liqueurs. The Dutch gin used barley and rye from the Baltics and they malted the grains to produce a product akin to a juniper whiskey. The English ripped off the concept of gin but made a product that was less grain flavored by using unmalted barley and miscellaneous grains. The spirit was highly rectified through distillations and filtrations to be less like a flavored whiskey and more like a flavored vodka. In the United States during the early and mid nineteenth century, English gin was not that prevalent relative to Holland gin. Much of the spirit was coming through New York which was heavily settled by the Dutch. As a result, many of the recipes from that era such as Jerry Thomas' required the proper gin of the day, namely Genever, to achieve the proper end result although some could work with the English-styled spirit as well. According to import records, the Dutch vs. English gin balance began to equilibrate around 1894 and flipped at the end of the century with 1899 seeing more bottles of British gin in bars and liquor shops than the Dutch variety.\nTasting the Bols Genever straight, it was indeed malty and very unlike English gin such as Bombay or Plymouth. The liquor is a combination of malt wine, grain neutral spirits, and a botanical infusion. Besides juniper berries, the Bols product is flavored with hops, angelica, licorice, and a secret ingredient that provides a tingling on the tongue at the end of the swallow. Max Toste of Deep Ellum guessed that it could be wormwood since he has noted similar tasting effects with his bitters infusions.\nThe Improved Holland Gin Cocktail was one cocktail they served to demonstrate their product. The absinthe and maraschino notes played well together like they do in the\nLawhill Cocktail\n. Instead of the Lawhill's rye whiskey, the Improved Holland Gin Cocktail had a lighter but still malty base which demonstrated how Genever could serve as a good intermediary between English gin and whiskey. Wondrich's comment about the drink was, \"rich, fragrant, and delightful... [like] a New York Sazerac!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQ4HJCyIh_KQoZ4KWOBuv7HZGrDFYS2GhEE19kQHvIkX_Y-pHiYZKzn6UjQIj1_UbTcptvBDC2m_rvIXedZPIdviNdySo2YUyqRDEAbADMJK8xPTDwcV-bBb-0R93Bdk4DFwHIiG2dng/s320/impholland222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQ4HJCyIh_KQoZ4KWOBuv7HZGrDFYS2GhEE19kQHvIkX_Y-pHiYZKzn6UjQIj1_UbTcptvBDC2m_rvIXedZPIdviNdySo2YUyqRDEAbADMJK8xPTDwcV-bBb-0R93Bdk4DFwHIiG2dng/s800/impholland222.jpg", "comment_count": 4 }, { "title": "the original collins", "url": "https://cocktailvirgin.blogspot.com/2009/08/original-collins.html", "published": "2009-08-21T17:51:00.004-04:00", "updated": "2017-08-30T14:49:31.484-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": null, "categories": [ "#drink", "genever", "lemon juice", "simple syrup", "soda" ], "ingredients": [ "2 oz Bols Genever", "1 oz Lemon Juice", "1/2 oz Rich Simple Syrup (2:1)" ], "instructions": "Build on ice in a Collins glass. Top with soda water, and garnish with a lemon wedge and straw. Note: the measurements were scaled back by a third from the printed recipe to more closely represent what we were served in a 10 oz Collins glass.", "body_text": "2 oz Bols Genever\n1 oz Lemon Juice\n1/2 oz Rich Simple Syrup (2:1)\nBuild on ice in a Collins glass. Top with soda water, and garnish with a lemon wedge and straw. Note: the measurements were scaled back by a third from the printed recipe to more closely represent what we were served in a 10 oz Collins glass.\nShortly after walking into Drink for the Bols Genever release party, we were presented with a Collins which was much appreciated after walking through the 90+ degree air. The drink in the Bols' recipes was listed as \"The Original Collins\". Wondrich in his talk describes how the Genever was served in the Collins and how Genever as a spirit fell part way in between the British gin style and whiskey in taste. The Collins began to use different liquors as British-style gin and whiskey became more abundant, and the drinks were renamed Tom and John Collins, respectively. The origins of the Tom part of the name is a bit controversial. Some theories suggest that it stemmed from the sweeter Old Tom Gin style that was frequently utilized for this drink in the later part of the 1800s. Other theories suggest that the Tom Collins drink was originally made with Genever gin which was more abundant during the mid 1800s. Jerry Thomas referred to all of them in 1876 as\nTom Collins\nwhether they be Tom Collins Gin, Tom Collins Whiskey, or Tom Collins Brandy drinks.\nThe Bols' literature describes Genever as \"the predecessor of Gin\" and I was emailed about my previous post that Genever is not gin (specifically, \"a separate category from Gin\"). It gets confusing since historically, bartenders such as Jerry Thomas referred to the Genever spirit as \"gin\" in their recipes, and nomenclature such as British and Holland Gin were used on Wednesday to describe the two products. Genever received an Appellation d'Origine Controlée (AOC) status in 2007 declaring that Genever can only be made in Holland (and a few neighboring areas). Anchor Steam makes a similar style of malt wine-juniper berry liquor, Genevieve, which might get confusing if it is neither a gin nor a Genever by some people's distinction. The term \"proto-gin\" was bandied about by some colleagues I asked today (see the\nprevious post\nabout how the British stole the concept of Genever and made their own version of the juniper-infused spirit). And one loyal CocktailVirgin reader had inquired whether we would divide all the gin-tagged posts into Gin and Genever especially since their uses are often distinct.\nIndeed, one sure way to appreciate the spirits is the Collins for it can provide tasty evidence of the differences between Genever, British-style gin, and whiskey by using a similar recipe.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "holland house", "url": "https://cocktailvirgin.blogspot.com/2009/08/holland-house.html", "published": "2009-08-24T09:56:00.003-04:00", "updated": "2017-08-30T14:49:24.186-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Harry Craddock", "source": "Holland House Hotel", "year": null }, "categories": [ "#drink", "genever", "lemon juice", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 3/4 oz Bols Genever", "3/4 oz Dolin Dry Vermouth", "1/2 oz Lemon Juice", "1/4 oz Maraschino Liquor" ], "instructions": "Shake with ice and strain into a cocktail glass. Twist a lemon over the top and rim the edge.", "body_text": "1 3/4 oz Bols Genever\n3/4 oz Dolin Dry Vermouth\n1/2 oz Lemon Juice\n1/4 oz Maraschino Liquor\nShake with ice and strain into a cocktail glass. Twist a lemon over the top and rim the edge.\nOne of the other cocktails they served at the Bols Genever release party at Drink last week was the Holland House. This drink was the house cocktail at the Holland House Hotel's bar on Fifth Avenue and 30th in Manhattan. Harry Craddock was the head bartender there before Prohibition forced his departure to the Savoy Hotel in London. The drink itself is rather sharp and dry, and it is very much like a malty version of an\nAviation\ncocktail.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "the 1820", "url": "https://cocktailvirgin.blogspot.com/2009/08/1820.html", "published": "2009-08-24T10:28:00.003-04:00", "updated": "2017-08-30T14:49:16.465-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (aged)", "genever", "lemon juice", "mezcal", "simple syrup (other)" ], "ingredients": [ "1 3/4 oz Bols Genever", "1/2 oz Lemon Juice", "1/2 oz Lavender Simple Syrup (*)", "1/4 oz Galliano l'Autentico", "1 barspoon Del Maguey Minero Mezcal", "1 dash Fee Brothers Whiskey Barrel Aged Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Bols Genever\n1/2 oz Lemon Juice\n1/2 oz Lavender Simple Syrup (*)\n1/4 oz Galliano l'Autentico\n1 barspoon Del Maguey Minero Mezcal\n1 dash Fee Brothers Whiskey Barrel Aged Bitters\nShake with ice and strain into a cocktail glass.\nBesides the historical recipes served at the Bols event, one new one was showcased. It was the 1820 created by Misty Kalkofen in homage to the year that the current Bols Genever recipe was invented. The 1820 made a lot of news in the late spring when Misty served it for guests at the prestigious James Beard Awards event. The recipe mocked us at home for we lacked not only a bottle of mezcal but the specific one she used as well (not to mention the newer Galliano formulation). Alas, at this event we had the opportunity to both taste the cocktail and have it made by Misty and her colleagues at Drink. The 1820 was a little astringent with some malty sweetness to it. The aftertaste had a weird but not unpleasant rubber note to it which we surmised was from the Del Maguey Minero Mezcal. Some\nreview's\ntasting notes seem to support that assumption.\n(*) To make the lavender simple syrup, see this\npost\n. Misty recommends twice the lavender (or follow my recipe but use 1/2 cup water, 1/2 cup sugar). I am not sure if fresh lavender translates to the lesser amount that I used and dried lavender to the greater amount that Misty must have used in the off season to develop this drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "revival", "url": "https://cocktailvirgin.blogspot.com/2009/08/revival.html", "published": "2009-08-27T17:34:00.002-04:00", "updated": "2017-08-30T14:48:07.895-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Kilgore", "source": "Monarch bar", "year": 2008 }, "categories": [ "benedictine", "lemon juice", "maraschino", "pastis", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse 100)", "1/2 oz Benedictine", "1/2 oz Maraschino Liqueur", "3/4 oz Lemon Juice", "2 dash Absinthe/Pernod (1/8 oz Pernod)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse 100)\n1/2 oz Benedictine\n1/2 oz Maraschino Liqueur\n3/4 oz Lemon Juice\n2 dash Absinthe/Pernod (1/8 oz Pernod)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nA few days before the Bols Genever event, Andrea was flipping through the\nFood & Wine: Cocktails 2008\nbook and spotted the Revival Cocktail. The drink was created at the Monarch bar in St. Louis, and the description read: \"The Revival is bar manager Ted Kilgore's homage to the first golden age of cocktails (from the late 1800s until Prohibition) -- and \"a celebration of the new golden age\" he says.\" The first sensation of this drink is the nose full of lemon oil, fennel, and aniseseed. Upon sipping the drink, the Benedictine herbalness was the first taste to hit followed by the Maraschino cherry notes and lastly the Pernod at the end of the swallow. The Revival was not horribly sweet despite there being 2 liqueurs in the mix, most likely due to the half jigger of lemon juice to balance things out. Our choice of the spicier Rittenhouse Rye seemed to stand up to the other components well and added a nice backbone to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aMt12aNXASqx4jWody1NtCdODwwxwBdwB3WOhzeaQx6j_X40vuA5CUDBsdSaD0g4E9OSXxHpr9km2jSoYRrB7TLxM-9-l4w0aDsZJYzJGEpxFeGqXPxQQFhHZ-MV3yNEq23pkbK1-5o/s320/revival217.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aMt12aNXASqx4jWody1NtCdODwwxwBdwB3WOhzeaQx6j_X40vuA5CUDBsdSaD0g4E9OSXxHpr9km2jSoYRrB7TLxM-9-l4w0aDsZJYzJGEpxFeGqXPxQQFhHZ-MV3yNEq23pkbK1-5o/s800/revival217.jpg", "comment_count": 0 }, { "title": "japalac", "url": "https://cocktailvirgin.blogspot.com/2009/08/japalac.html", "published": "2009-08-29T10:33:00.003-04:00", "updated": "2017-08-30T14:47:37.741-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "orange juice", "raspberry syrup", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Whiskey (Rittenhouse Rye)", "1 1/2 oz Dry Vermouth (Noilly Prat)", "1/4 Orange, Juiced (approx 1 1/2 oz)", "1 dash Raspberry Syrup (1 tsp Strawberry Shrub)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Whiskey (Rittenhouse Rye)\n1 1/2 oz Dry Vermouth (Noilly Prat)\n1/4 Orange, Juiced (approx 1 1/2 oz)\n1 dash Raspberry Syrup (1 tsp Strawberry Shrub)\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nA few days ago, I was flipping through the\nOld Waldorf-Astoria Bar Book\nand found the Japalac with the description, \"So styled in compliment to a salesman who sold a product of that name; not because it would enamel a digestive apparatus.\" While pondering this cocktail, I remembered that it was in Ted Haigh's\nVintage Spirits and Forgotten Cocktails\n. Haigh gives a less cryptic history of the name: a quick drying gloss stain that used a Japanese drier base to achieve this effect. Ted's recipe specifies rye whiskey and interestingly he keeps the orange juice and raspberry syrup levels the same but only adds half as much whiskey or vermouth. Thus, his pre-Prohibition styling of the recipe shifted the recipe to be much more juice oriented. Haigh's recipe calls for an orange twist which we added to the Old Waldorf recipe. I swapped strawberry shrub for the raspberry syrup to make the drink more Andrea-friendly. Overall, the Japalac had a very old fashioned flavor to it, and it reminded me of a dry whiskey Orange Blossom (equal parts gin, orange juice, sweet vermouth) cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigU25Z1fKakYV83WPeicXMq4uoAMwlcFECcvrkz8mvGrT8MfIoDSFU2mlKPrtpMTLvyiP1nTxcUZJE98Ugdie4wDabyx9-Yrm658L0tOl0t7CGx_FpxAN9olW_WHMId2k9ciW_SZPjgu0/s320/japalac226.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigU25Z1fKakYV83WPeicXMq4uoAMwlcFECcvrkz8mvGrT8MfIoDSFU2mlKPrtpMTLvyiP1nTxcUZJE98Ugdie4wDabyx9-Yrm658L0tOl0t7CGx_FpxAN9olW_WHMId2k9ciW_SZPjgu0/s800/japalac226.jpg", "comment_count": 0 }, { "title": "trellis", "url": "https://cocktailvirgin.blogspot.com/2009/08/trellis.html", "published": "2009-08-29T19:05:00.005-04:00", "updated": "2017-08-30T14:47:07.845-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (orange)", "galliano", "lemon juice", "lillet", "sherry", "sloe gin" ], "ingredients": [ "3/4 oz Sloe Gin (Plymouth)", "3/4 oz Dry Sherry (Lustau don Nuño Dry Oloroso)", "3/4 oz Lillet Blanc", "1/2 oz Lemon Juice", "1/4 oz Galliano", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a nasturtium flower or lemon twist.", "body_text": "3/4 oz Sloe Gin (Plymouth)\n3/4 oz Dry Sherry (Lustau don Nuño Dry Oloroso)\n3/4 oz Lillet Blanc\n1/2 oz Lemon Juice\n1/4 oz Galliano\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass. Garnish with a nasturtium flower or lemon twist.\nFor\nMixoloseum\n's Thursday Drink Night (TDN), the theme was sherry cocktails. For the cocktail I created, I wanted to balance the sweetness of sloe gin with a dry sherry. To the mix, I added Lillet, orange bitters, and Galliano for some complexity, but alas, the drink was too sweet for me. Therefore, I cut the sweetness with some lemon juice and achieved a drink similar to a sweeter and more botanical-rich\nBarbara West\ncocktail. For a garnish, the nasturtium was not only attractive but its spicy floral aroma complemented the Galliano and Lillet. The response to the Trellis in the TDN chat room was rather positive although some people thought it was a little dry for their palates and recommended a 1/4 oz of simple syrup to make the drink more to their tastes. Perhaps a sweeter sherry would achieve the same end point. However, fans of the Barbara West and other bone dry drinks might find this drink a little too sweet, and for me, it seemed just about right.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_KQpZhNB1hIh1kmmFSBu5edRgJaZNJt6wv6FRB_3hRm9MBCxzWPnwFb_tS9q47FkZ66nf011O1zA45nlWVAkDuxzZN-YXxcuHe_6nZHZ-Lr3hbuzjXFANM1k0zYSE6SlvZqLyCrrrtg/s320/trellis231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_KQpZhNB1hIh1kmmFSBu5edRgJaZNJt6wv6FRB_3hRm9MBCxzWPnwFb_tS9q47FkZ66nf011O1zA45nlWVAkDuxzZN-YXxcuHe_6nZHZ-Lr3hbuzjXFANM1k0zYSE6SlvZqLyCrrrtg/s800/trellis231.jpg", "comment_count": 0 }, { "title": "nineteen twenty cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/08/nineteen-twenty-cocktail.html", "published": "2009-08-30T12:46:00.003-04:00", "updated": "2017-08-30T14:46:37.036-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Stan Jones Complete Bar Guide", "year": null }, "categories": [ "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (North Shore Distillers #6)", "1/2 oz Dry Vermouth (Dolin)", "1/2 oz Kirsch (Trimbach)", "1 dash Sirop de Groseille (1 barspoon, homemade)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Gin (North Shore Distillers #6)\n1/2 oz Dry Vermouth (Dolin)\n1/2 oz Kirsch (Trimbach)\n1 dash Sirop de Groseille (1 barspoon, homemade)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nWhile at the Bols Genever release party,\nChristine\nof the Bostonist gifted me an aliquot of the Sirop de Groseille batch that she had just made. This syrup is a red currant one that is rather difficult to find outside of France so making it is practically a necessity (although many take the short cut of substituting grenadine). I am not sure of what recipe she used but CocktailDB provides this\none\n; I do remember that she mentioned a few boiling steps in hers (Jerry Thomas' book provides one with a single boiling step). David Wondrich was in earshot of our conversation and it piqued his interest, and as a result, he was lucky enough to return home with a bottle as well.\nWhile flipping through the Stan Jones\nComplete Bar Guide\n(which has been getting\na lot\nof\npress\nlately), I spotted a tempting use of the Sirop de Groseille, the Nineteen Twenty Cocktail, which seemed fitting after having had the\n1820\nat the Bols Genever release party. Interesting was how some recipes in Jones' book, like the Artist's Special Cocktail, were listed as grenadine drinks instead of currant syrup ones, yet the Nineteen Twenty Cocktail remained as a Groseille one. The end product of this recipe was a dry Martini with hints of fruit from the Kirsch, orange bitters, and Groseille. The syrup took some of the edge off of the drink by providing a slight bit of sugar to the nearly bone dry recipe. There was a pleasantly intriguing mint-like flavor at the end of the swallow that we deduced was the lavender in the North Shore #6 gin's botanical blend. Overall, the Nineteen Twenty made for a great aperitif cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PctGs3m5QfuAVygsy_zBHMJqF82QsiY8m9JSzh_Gr7cL3Vcrh0uMaIIZH5A3YJNDIiYudOXsJ50ISihgdyH1o_m3cJ5E4xCiw7yKlZmgDEWiIZNmYoVau_QfIqgoUgNmJIu_n0svznQ/s320/ninenteen233.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PctGs3m5QfuAVygsy_zBHMJqF82QsiY8m9JSzh_Gr7cL3Vcrh0uMaIIZH5A3YJNDIiYudOXsJ50ISihgdyH1o_m3cJ5E4xCiw7yKlZmgDEWiIZNmYoVau_QfIqgoUgNmJIu_n0svznQ/s800/ninenteen233.jpg", "comment_count": 3 }, { "title": "skid row", "url": "https://cocktailvirgin.blogspot.com/2009/08/skid-row.html", "published": "2009-08-31T19:50:00.003-04:00", "updated": "2017-08-30T14:46:05.188-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Eric Alperin", "source": "The Varnish", "year": null }, "categories": [ "amaro", "apricot liqueur", "bitters (orange)", "genever" ], "ingredients": [ "2 oz Genever (Bols)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Ramazzotti Amaro", "1 dash Orange Bitters (Fee Brothers)" ], "instructions": "Stir with ice and strain into a cocktail glass. Flame an orange peel over the top of the drink and drop in.", "body_text": "2 oz Genever (Bols)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Ramazzotti Amaro\n1 dash Orange Bitters (Fee Brothers)\nStir with ice and strain into a cocktail glass. Flame an orange peel over the top of the drink and drop in.\nA combination of receiving the new copy of\nImbibe\nmagazine and spotting a bottle of Ramazzotti for rather cheap at Atlas Liquors in Medford led us to making the Skid Row last night. The drink was created by Eric Alperin of The Varnish in Los Angeles for a Genever-based cocktail competition, and we got to see him in action at another cocktail competition at this past Tales of the Cocktail. Andrea picked this particular set of glassware for the etching visible at the back of the glass reminded her of the mohawk Eric sported for the latter competition. The Skid Row started with a toasty orange oil nose but not of sulfur like many flamed garnishes for we opted to use a lighter instead of matches. The apricot and the maltiness of the Genever seemed to reinforce each other, and the caramel taste in the Ramazzotti also played well with the malt flavors. The Ramazzotti brought some bitter complexity to the drink that was apparent in the swallow. And as the drink warmed up, there was a tingling or numbing sensation on the tongue which must have been due to the\nsecret botanical\nthat Piet Van Leijenhorst, the master distiller at Bols, alluded to at the Bols Genever release event.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxHdqzNtURdy7dQl9w2kBVvv0sqJ8lKUA93VhXeL3NIMzqIwOrBpcOEj1frye4h-2-l8t89L3IGDQlBE_EX1k5_gfKGJR6eYUmQmVuetLIiR7cqUH4BPx7_asAk4L8KdKMcK4fNfVOD8/s320/skidrow241.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxHdqzNtURdy7dQl9w2kBVvv0sqJ8lKUA93VhXeL3NIMzqIwOrBpcOEj1frye4h-2-l8t89L3IGDQlBE_EX1k5_gfKGJR6eYUmQmVuetLIiR7cqUH4BPx7_asAk4L8KdKMcK4fNfVOD8/s800/skidrow241.jpg", "comment_count": 0 }, { "title": "japanese", "url": "https://cocktailvirgin.blogspot.com/2009/09/japanese.html", "published": "2009-09-01T17:39:00.004-04:00", "updated": "2017-08-30T14:45:34.507-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "The Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "bitters (aromatic)", "brandy", "orgeat" ], "ingredients": [ "1 1/2 oz Brandy (Courvoisier VS)", "2 dash Orgeat Syrup (1 barspoon Ferrara Orzata)", "1 dash Boker's Bitters (Homemade (*))" ], "instructions": "Stir with ice and strain into a cocktail glas. Garnish with a lemon peel.", "body_text": "1 1/2 oz Brandy (Courvoisier VS)\n2 dash Orgeat Syrup (1 barspoon Ferrara Orzata)\n1 dash Boker's Bitters (Homemade (*))\nStir with ice and strain into a cocktail glas. Garnish with a lemon peel.\n(*) Substitute Angostura or Fee's Whiskey Barrel Bitters otherwise\nThe above recipe for the Japanese came from\nThe Old Waldorf-Astoria Bar Book\nbut the rationale for seeking it out was two fold. One was that we had just bought a decent bottle of orgeat from the local Italian specialty store (Capone Foods in Union Square, Somerville). The other was a list that Chuck Taggart of GumboPages posted on Facebook; it was of\n100 cocktails\nthat Bobby Heugel of Anvil in Houston thinks everyone should try at least once. Picking from the 29 remaining, the Japanese became the first targeted strike on the list. It was a drink I had always thought of making but usually skipped in preference of something more flashy.\nThe Japanese was full of spicy almond richness in a Brandy Old Fashioned sort of format. The drink proved to be a good display of the new orgeat due to the simplicity of the recipe which was basically a slightly sweetened and bittered jigger of brandy. I am glad that the Anvil's list finally pushed me to try this classic cocktail, and perhaps I will be able to reach my goal of completing the list by the end of 2009.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhIrqLUyJ8xdJ6ir79HzEMMwu7Dkyu1NyxkvoRL2qCILf_k1w9vbDSV7CAmZe3QsgZ7uVAQA3mIDY9zq93y86xM1nElIFxARqp-iqVneDSVGGHEQgGB35LFlSUe9s1XAqNVzOVlbrVrI/s320/japanese243.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhIrqLUyJ8xdJ6ir79HzEMMwu7Dkyu1NyxkvoRL2qCILf_k1w9vbDSV7CAmZe3QsgZ7uVAQA3mIDY9zq93y86xM1nElIFxARqp-iqVneDSVGGHEQgGB35LFlSUe9s1XAqNVzOVlbrVrI/s800/japanese243.jpg", "comment_count": 0 }, { "title": "champerelle", "url": "https://cocktailvirgin.blogspot.com/2009/09/champerelle.html", "published": "2009-09-02T16:53:00.003-04:00", "updated": "2017-08-30T14:44:45.519-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware", "bitters (aromatic)", "chartreuse (green)", "cognac", "curacao", "pastis" ], "ingredients": [], "instructions": null, "body_text": "One of the more intriguing bar gadgets that I recently bought was the British-style Bonzer barspoon (available at the\nBoston Shaker\nstore in Somerville, MA, and online at\nCocktail Kingdom\n). At first glance, it looks like a standard barspoon great for mixing drinks and measuring half teaspoon amounts with the added aesthetic merits and textural sensations of the twisty stem.\nBut what's that on the right you ask? I have heard vehement arguments over what that flattened end is used for in the field (and specifically in the UK). One camp declares that it is used as a bar muddler and the other argues that it is a drink layering device. Therefore, I decided to test the merits of each claim in my own kitchen.\nThe first aspect I set out to test was the muddler. For muddling something soft like mint in simple syrup (pictured to the left), the tool worked rather effectively. The only difference between it and my gold standard wooden muddler is the smaller surface area on the spoon's tail end. At the bottom of the mixing glass, this difference just meant a few extra strokes. Moving on to the other end of the spectrum -- the sugar cube -- the spoon's muddler seemed to falter (note: I did not even attempt to crush ice cubes). To derive the force necessary to smash the cube into powder, the spoon felt awkward to hold on to due to its narrow diameter, especially compared to the wooden muddler which fits nicely in the hand. My fingers kept sliding down the shaft, but with enough attempts, the sugar cube eventually gave way. In between these two extremes, I figure that the muddler end would be sufficient for softer items like berries and herbs; however, it would have issues in muddling citrus with the rind like in a\nCaipirinha\nor\nsmash\n. Added force applied on the spoon end should be avoided since the weld holding the spoon bowl to the shaft apparently will give way. So as a muddler, it is adequate for some ingredients and it is certainly handy to have a single tool to do both, although I still prefer my sturdy wooden muddler as my go-to tool (and Dr. Freud would certainly be proud).\nThe second aspect I tested out was the drink layering. For standard floats, gently pouring on the back side of any barspoon or teaspoon with its edge touching the glass works so the flat end seems excessive for this purpose. However, for making a pousse-café, a multiply layered drink, in a narrow glass, the convex part of the spoon trick is not sufficient. For a recipe to test this functionality out, I opened my copy of Boothby's\nWorld Drinks and How to Mix Them\nand picked the Champerelle.\nChamperelle\n(1) 1/4 jigger Curaçao\n(2) 1/4 jigger Anisette (Pernod)\n(3) 1/4 jigger Chartreuse (Green)\n(4) 1/4 jigger Cognac (Courvoisier VS)\n(5) few drops Bitters (Fee's Whiskey Barrel)\nPour carefully, as numbered, into chilled pousse-café glass, so that ingredients will not mix, and serve with cut straws and ice water chaser.\nI must admit that pouring the layers with the Bonzer's flat end was a little tedious but not that difficult to achieve perfection on the first try (my middle transition would look better if my old bottle of Pernod had not yellowed to look similar in color to my Chartreuse). The lower I got the OXO mixing cup, the gentler the pour. Beforehand, I did experiment with starting at the top of the spiraled shaft with some water but this caused drops to fly off before landing at the flattened base. At a height of a few inches, the stream adhered beautifully to the shaft quite well. Keeping the OXO mixing cup touching the shaft and the edge of the flattened base touching the side and slightly above the surface was not that difficult to achieve even with several slow pours.\nOverall, I rather like my Bonzer barspoon. It has a great feel in the hand as opposed to a straight, untextured shaft. The muddler is handy in a pinch although it will not be my tool of choice; however, the layerer is quite superior to anything I own especially for depth and precision work. At $13-14, the Bonzer barspoon is more pricey than say my $3 eBay one, but it is a lot more stylish and handy for certain advanced techniques. And oh yeah, it stirs drinks too!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrC0kNsZD3QQxlJMYZVoXYw7-Fzfs5TmfIaRpzuDx5NRr_eabdL-XG10ypKpoDI4qkzd7ZGU4u7UA-HLcDQjDPjwftA0Se7MI1Yw16Fyi1YDnm_VrKD2SB7U7-0qQX9m1lCFYYVeR2oOA/s320/spoon248.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGRr3PilcIy8pqi-O8_Uw_e5jkGvQDJ_WVIghPJzq_kjqYVsn2H9CaqCyS3Elmjl5IqAYev_rQ8LQmqllL3pMJFpju7Un_X-GYekw5DAJmpY8kVmraAoeWj69k6JklWME5m86QWTEDYg/s320/spoon246.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTnoEt9qHB3_8qvaVVsCEk-7ALtPVwN4YEvWVsyH2Ytha3ZqRMIVCG26U5eWzj3oygyYj3CZ6VDENk5ahgDnbmy_vpAcQ-CbsFEdc20wEnjmUmSGW1AzA0aMmHX_ZABKjFvl-fcHFYYo/s320/spoon256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrC0kNsZD3QQxlJMYZVoXYw7-Fzfs5TmfIaRpzuDx5NRr_eabdL-XG10ypKpoDI4qkzd7ZGU4u7UA-HLcDQjDPjwftA0Se7MI1Yw16Fyi1YDnm_VrKD2SB7U7-0qQX9m1lCFYYVeR2oOA/s800/spoon248.jpg", "comment_count": 1 }, { "title": "norwegian wood", "url": "https://cocktailvirgin.blogspot.com/2009/09/norwegian-wood.html", "published": "2009-09-03T17:37:00.002-04:00", "updated": "2017-08-30T14:42:49.436-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jeffrey Morgenthaler", "source": "Clyde Common", "year": null }, "categories": [ "applejack", "aquavit", "bitters (Angostura)", "chartreuse (yellow)", "vermouth (sweet)" ], "ingredients": [ "1 oz Aquavit (North Shore Distillers)", "1 oz Applejack (Laird's Bonded Apple Brandy)", "3/4 oz Sweet Vermouth (Dolin)", "1/4 oz Yellow Chartreuse", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 oz Aquavit (North Shore Distillers)\n1 oz Applejack (Laird's Bonded Apple Brandy)\n3/4 oz Sweet Vermouth (Dolin)\n1/4 oz Yellow Chartreuse\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nLast night as Andrea was finishing up her Thai chickpea dish, I flipped through\nImbibe\nmagazine and found the perfect aperitif, the Norwegian Wood. The drink was created by blogger/bartender\nJeffrey Morgenthaler\nof Clyde Common in Portland, OR, featuring a local-to-him aquavit Krogstad. Since I lacked that particular one, it gave me a great excuse to use the North Shore Distillers' one. The Norwegian Wood started off with a great lemon nose and this was followed by a variety of complementary flavors. Two of the most notable were how the aquavit and the Chartreuse played together and how the sweet vermouth and apple brandy interacted. In addition, the aquavit I used was very citrussy and it worked well with the lemon oil from the garnish and the orange peel notes in the vermouth. Andrea liked the hot sharpness in the middle of the sip, and these notes jived with the spicy Thai food once dinner was served. Moreover, she enjoyed the lingering apple flavors from the brandy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNndJtlZKCUtjgEEHzKa5BLvPcVALBKcteiYm6eBopZprBbK24l9VJ_OsuoWWAQ15MNybqqVuFx_dnnDA7XTbNXLFYv5dmq6Q8LGf4cBxeHH6r9wTgFYQFZgDq4o2YdSB-Poyjt5GME4E/s320/norweg259.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNndJtlZKCUtjgEEHzKa5BLvPcVALBKcteiYm6eBopZprBbK24l9VJ_OsuoWWAQ15MNybqqVuFx_dnnDA7XTbNXLFYv5dmq6Q8LGf4cBxeHH6r9wTgFYQFZgDq4o2YdSB-Poyjt5GME4E/s800/norweg259.jpg", "comment_count": 0 }, { "title": "suffering bastard", "url": "https://cocktailvirgin.blogspot.com/2009/09/suffering-bastard.html", "published": "2009-09-03T17:59:00.004-04:00", "updated": "2017-08-30T14:42:02.499-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "pour", "attribution": { "creator": null, "source": "Shepheard's Hotel", "year": 1950 }, "categories": [ "bitters (Angostura)", "gin", "ginger beer", "lime juice", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Buffalo Trace)", "1 oz Gin (Beefeater)", "1 oz Lime Juice", "1 dash Angostura Bitters", "4 oz Ginger Ale (Polar)" ], "instructions": "Pour everything into a double old-fashioned glass filled with ice cubes. Garnish with a mint sprig and orange wheel speared with a cherry.", "body_text": "1 oz Bourbon (Buffalo Trace)\n1 oz Gin (Beefeater)\n1 oz Lime Juice\n1 dash Angostura Bitters\n4 oz Ginger Ale (Polar)\nPour everything into a double old-fashioned glass filled with ice cubes. Garnish with a mint sprig and orange wheel speared with a cherry.\nAfter dinner, I scanned\nthe Anvil list\nfor a drink to make and picked the Suffering Bastard. The Anvil's listing has it as a lemon juice drink, and all of the ones I could find were lime. After bailing on the lemon juice recipe search, I figured that the recipe in Beachbum Berry's\nGrog Log\nwould be one of the better ones to choose. Berry lists the origin of this drink around 1950 at the Shepheard's Hotel in Cairo, Egypt, where the drink was originally made with brandy and ginger beer instead of bourbon and ginger ale. Overall, the Suffering Bastard was pretty refreshing. The lime really stood out on the foretaste and the ginger on the swallow. It was rather hard to tell that there was bourbon or gin in the drink due to the lime, ginger ale, and bitters dominating the flavor profile. With the Suffering Bastard crossed off the list, 27 more drinks remain.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ItSc1Wmp9uHDrMJ8J9d86M_TIZI-sEWMeL7e4CS3X5pzmuTxuCB8Vc8VLOBRfSzUCb9nI57HnKqdxWSyZngGBaMMvA2xCgSyXHqgGdg1oNMAIKl56Lrm3gP0y72sFlUKI5SYFYAxdcU/s320/suffering263.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ItSc1Wmp9uHDrMJ8J9d86M_TIZI-sEWMeL7e4CS3X5pzmuTxuCB8Vc8VLOBRfSzUCb9nI57HnKqdxWSyZngGBaMMvA2xCgSyXHqgGdg1oNMAIKl56Lrm3gP0y72sFlUKI5SYFYAxdcU/s800/suffering263.jpg", "comment_count": 5 }, { "title": "yardarm", "url": "https://cocktailvirgin.blogspot.com/2009/09/yardarm.html", "published": "2009-09-04T13:31:00.004-04:00", "updated": "2017-08-30T14:39:49.896-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "gin", "honey", "lime juice" ], "ingredients": [ "2 oz Gin", "3/4 oz Passion Fruit Juice", "1/2 oz Lime Juice", "1/2 oz Honey Syrup (1:1 Honey:Water)", "2 dash Angostura Bitters", "1/4 oz Absinthe (or Pastis)" ], "instructions": "Shake all but absinthe with ice and strain into a rocks glass filled with crushed ice. Float absinthe and garnish with a lime wheel.", "body_text": "2 oz Gin\n3/4 oz Passion Fruit Juice\n1/2 oz Lime Juice\n1/2 oz Honey Syrup (1:1 Honey:Water)\n2 dash Angostura Bitters\n1/4 oz Absinthe (or Pastis)\nShake all but absinthe with ice and strain into a rocks glass filled with crushed ice. Float absinthe and garnish with a lime wheel.\nLast night was\nMixoloseum\n's Thursday Drink Night (TDN) was its first anniversary event where the theme was Tiki drinks. I culled a few aspects from Tiki-like drinks I have had in the past such as the absinthe float from the\nSea Captain's Special\nto make the Yardarm. The beginning of the this drink was dominated by the anise seed notes from the absinthe, and after a few sips, the passion fruit flavors started appearing. As the cloudy layer on top diminished, the lime became more apparent. The honey syrup provided not only the right amount of sweetness to the drink but also a certain richness that sugar alone does not. The response from the TDN chatroom seemed pretty positive about the Yardarm, including Jeff Beachbum Berry who gave his thumbs up to my creation!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_m9MV96e5ImBNzDRD7fS4YKo5TvwwZbE4RBYThrog0NFFwz7Kw3RZQfDf4DeGXTOz6uXCskBljaB2XUvorXrOqred90LgdT-0ai7zN9Y4gapO_PVRIf38XCmcIF4neIZnAA_gLJgxuuA/s320/yardarm267.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_m9MV96e5ImBNzDRD7fS4YKo5TvwwZbE4RBYThrog0NFFwz7Kw3RZQfDf4DeGXTOz6uXCskBljaB2XUvorXrOqred90LgdT-0ai7zN9Y4gapO_PVRIf38XCmcIF4neIZnAA_gLJgxuuA/s800/yardarm267.jpg", "comment_count": 5 }, { "title": "fig leaf cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/09/fig-leaf-cocktail.html", "published": "2009-09-09T09:04:00.004-04:00", "updated": "2017-08-30T14:39:19.318-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Patrick Duffy", "source": "The Official Mixer's Manual", "year": 1975 }, "categories": [ "bitters (Angostura)", "lime juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Sweet Vermouth (Dolin)", "1 oz Light Rum (El Dorado 12 Year)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Sweet Vermouth (Dolin)\n1 oz Light Rum (El Dorado 12 Year)\nJuice of 1/2 Lime (~1/2 oz)\n1 dash Angostura\nShake with ice and strain into a cocktail glass.\nA few days ago, we were flipping through Patrick Duffy's\nThe Official Mixer's Manual\n(1975 edition) in search of an aperitif wine-based drink and found the Fig Leaf Cocktail. In essence, the drink turned out to be a rather winey Daiquiri where the sweet vermouth substitutes for the simple syrup. Unlike a high octane drink like a Daiquiri, the Fig Leaf Cocktail was a lot lower in alcohol; in fact, the CocktailDB recipe is even more so as it lists the rum as a 3/4 of an ounce instead of a full one. Flavorwise, the Fig Leaf Cocktail had a great lime nose and an attractive color from the vermouth mixing with the rum and lime juice. We took the liberty of using an aged El Dorado which is a little darker than a light rum but added a lot of great demerara rum notes to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim97sn1qfyqK7eTBXLsf7ReODpAW24owHMKng07GsK-QxiuSctnuP3cGl7uAoMt3xryyjyJW1Pqzqo0-oGjlwFVENEM-QVCy3XO7ffD5RHa_YQ2cpcJFs7GSZsGPdb2HDRYISXFGaFCvo/s320/figleaf275.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim97sn1qfyqK7eTBXLsf7ReODpAW24owHMKng07GsK-QxiuSctnuP3cGl7uAoMt3xryyjyJW1Pqzqo0-oGjlwFVENEM-QVCy3XO7ffD5RHa_YQ2cpcJFs7GSZsGPdb2HDRYISXFGaFCvo/s800/figleaf275.jpg", "comment_count": 0 }, { "title": "bee sting", "url": "https://cocktailvirgin.blogspot.com/2009/09/bee-sting.html", "published": "2009-09-10T14:39:00.004-04:00", "updated": "2017-08-30T14:38:48.631-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "bartenders at Drink", "source": "Drink", "year": null }, "categories": [ "#drink", "*spiritsreview", "gin", "honey", "lemon juice" ], "ingredients": [ "2 oz Beefeater 24 Gin", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup (1:1 with water)" ], "instructions": "Muddle peppercorns in shaker. Add rest of ingredients and ice, shake, and strain into a cocktail glass.", "body_text": "2 oz Beefeater 24 Gin\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup (1:1 with water)\n~12 Peppercorns\nMuddle peppercorns in shaker. Add rest of ingredients and ice, shake, and strain into a cocktail glass.\nLast night, Andrea and I attended the Boston launch party for Beefeater's new gin, Beefeater 24, held at Drink. Beefeater 24 is more citrussy than normal Beefeater with peels from Spanish grapefruit, lemon, and Seville orange in the botanical mix. Also noteworthy in the 12 botanicals are two teas -- Japanese Sencha and Chinese green tea. Desmond Payne, Beefeater's master distiller, added the tea in homage to James Burroughs' (who founded Beefeater in the 1800s) father who was a tea merchant. Tasting the gin straight, the citrus notes stood out the most with the tea being a little more subtle. In addition, the juniper was a lot more subdued than in the regular Beefeater.\nThe first drink I sampled from the menu was one developed by the bartenders at Drink and made for me by Misty Kalkofen. The Bee Sting is a take on the classic Bees Knees with the added ingredient of muddle peppercorns to provide a bit of extra spice to the drink. The grapefruit accents in the gin really showed through in this drink with the green tea notes coming out in the aftertaste. The black pepper was a good addition for it worked well with some of the other botanicals in this particular gin. Indeed, Andrea's comment was that \"the sum is greater than the parts given the ingredients\" in this cocktail.\nMisty making a Beefeater 24 Old Fashioned with bergamot bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzukl6afiyS7Ci8umyJo2epgVFUmZCX_UWnwZFERFjiNz6wktPHW3n-sA2TSTgLUT38rIiE_MfcmsPLwsDEkan7XGeU9efsDhFGSECKLIPqr5DO4qavh0K1rMoFC-dAFJ9uD4kJknf4olv/s320/misty286.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzukl6afiyS7Ci8umyJo2epgVFUmZCX_UWnwZFERFjiNz6wktPHW3n-sA2TSTgLUT38rIiE_MfcmsPLwsDEkan7XGeU9efsDhFGSECKLIPqr5DO4qavh0K1rMoFC-dAFJ9uD4kJknf4olv/s800/misty286.jpg", "comment_count": 0 }, { "title": "24 martini", "url": "https://cocktailvirgin.blogspot.com/2009/09/24-martini.html", "published": "2009-09-10T15:49:00.003-04:00", "updated": "2017-08-30T14:38:41.676-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Beefeater", "source": "Beefeater 24 release event at Drink", "year": null }, "categories": [ "#drink", "bitters (other)", "gin", "lillet" ], "ingredients": [ "2 1/4 oz Beefeater 24 Gin", "3/4 oz Lillet Blanc", "1 dash Bitter Truth's Beefeater 24 Bitters (sub Regan's Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and rim the glass.", "body_text": "2 1/4 oz Beefeater 24 Gin\n3/4 oz Lillet Blanc\n1 dash Bitter Truth's Beefeater 24 Bitters (sub Regan's Orange)\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top and rim the glass.\nMy second drink at the Beefeater 24 release event at Drink was one of the drinks created by Beefeater to showcase their gin's botanicals. The drink contained Lillet and lemon oil from the twist which synergized with the gin's citrus notes. Moreover, the cocktail's bitters were created by the Bitter Truth to emphasize some of the gin's botanicals. Tasting the bitters straight, they smelled rather citrussy and tasted like bitter citrus peel pith with perhaps some tea in the mix. Overall, the 24 Martini was pretty dry and was more grapefruit flavored than orange which was surprising since Lillet is an aromatized wine tasting more of orange peels than its other fruit components. Since the Beefeater 24 bitters are not currently for sale, Regan's orange bitters were recommended as a substitute.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETE0nxtnMPPIz-kUr8FnxsotMSsHEYPwN10lvvuCd7NUS1TEUrbnkKgM5FpSNiiZU7VMsOSfzbIpXXV5RbdFqi_eFajI7nsU9rLvnOibKvAMuvmsHf7RC1PmMzApl4eYf89sgqq7ajxg/s320/b24martini288.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETE0nxtnMPPIz-kUr8FnxsotMSsHEYPwN10lvvuCd7NUS1TEUrbnkKgM5FpSNiiZU7VMsOSfzbIpXXV5RbdFqi_eFajI7nsU9rLvnOibKvAMuvmsHf7RC1PmMzApl4eYf89sgqq7ajxg/s800/b24martini288.jpg", "comment_count": 0 }, { "title": "corn'n'oil", "url": "https://cocktailvirgin.blogspot.com/2009/09/cornnoil.html", "published": "2009-09-11T17:28:00.004-04:00", "updated": "2017-08-30T14:38:13.441-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": null, "categories": [ "bitters (Angostura)", "falernum", "lime juice", "rum" ], "ingredients": [ "2 oz Blackstrap Rum (Cruzan)", "1/4 oz Falernum (Velvet)" ], "instructions": "Build over ice in an old fashioned glass.", "body_text": "2 oz Blackstrap Rum (Cruzan)\n1/4 oz Falernum (Velvet)\nJuice of 1/4 Lime (~1/4 oz)\n2-3 dash Angostura Bitters\nBuild over ice in an old fashioned glass.\nThe Corn'n'Oil is a drink that Brother Cleve recommended to us last year but we never got around to making one. Since the drink appears on the Anvil's\n100 drinks\nthat everyone should try at least once list, it was time to tackle this one. The drink started out with a great clove and cinnamon nose from the falernum and Angostura bitters, respectively. The Corn'n'Oil had a great blackstrap molasses taste at first, but the molasses notes began to fade with successive sips while the lime juice became more noticeable. Overall, the drink functioned like a spiced rum sour with Embury proportions on the alcohol-to-other ratio. With the Corn'n'Oil crossed off the list, 24 remain (I also had a Hemingway Daiquiri and a Pink Gin but decided to just enjoy them without blog entries).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaMTlXQdSsv_S2GqvsDE4bTulLWQ7emHTEwMugCmD9Us5UXZnSkzScFO2kzuNCbuuWhsFgckFHQ0FdgY4v10wOfRJx0f-FcOdkFF-lSTKzkKflbkT7j9jXm7LtdBqzSCgtvwDdbqjEFk/s320/cornoil281.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaMTlXQdSsv_S2GqvsDE4bTulLWQ7emHTEwMugCmD9Us5UXZnSkzScFO2kzuNCbuuWhsFgckFHQ0FdgY4v10wOfRJx0f-FcOdkFF-lSTKzkKflbkT7j9jXm7LtdBqzSCgtvwDdbqjEFk/s800/cornoil281.jpg", "comment_count": 0 }, { "title": "stamos gin fizz", "url": "https://cocktailvirgin.blogspot.com/2009/09/stamos-gin-fizz.html", "published": "2009-09-11T20:45:00.004-04:00", "updated": "2017-08-30T14:37:36.659-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "dry shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "egg white", "gin", "kahlua", "simple syrup (cinnamon)", "soda" ], "ingredients": [ "1 1/2 oz Gin", "1 1/2 oz Kahlua Coffee Cream (*)", "1 tsp Cinnamon Simple Syrup (**)", "1 Egg White" ], "instructions": "Dry shake ingredients for 20 seconds. Add ice and shake hard for 3 minutes. Strain into a highball glass and top with soda water. Add a 1/2 oz soda water to shaker, swirl, and gently pour on top. Dust top of foam with a muddle coffee bean and garnish with a Stamos stirrer (***). Add drinking straw.", "body_text": "1 1/2 oz Gin\n1 1/2 oz Kahlua Coffee Cream (*)\n1 tsp Cinnamon Simple Syrup (**)\n1 Egg White\nDry shake ingredients for 20 seconds. Add ice and shake hard for 3 minutes. Strain into a highball glass and top with soda water. Add a 1/2 oz soda water to shaker, swirl, and gently pour on top. Dust top of foam with a muddle coffee bean and garnish with a Stamos stirrer (***). Add drinking straw.\nYesterday's Thursday Drink Night at the\nMixoloseum chatroom\nwas sponsored by Kahlua to promote their new Coffee Cream liqueur. For a submission idea, I decided that I wanted to do a\nRamos Gin Fizz\n-style drink. The coffee in the liqueur made me think of breakfast, and similarly, the Ramos is a common breakfast cocktail in New Orleans akin to a Bloody Mary or Mimosa in other parts of the country. However, the presence of the curdle-able cream liqueur prevented the use of citrus products present in the Ramos, so we added some extra flavors with a cinnamon simple syrup. Cinnamon is often used to spice coffee in Mexico which thematically worked well with this liqueur which sources its coffee beans from there. The end product had a great coffee nose from the freshly muddled dark roast coffee bean powder, and the drink tasted like a coffee ice cream soda.\nKaiserPenguin\n's comment was that the Stamos was nice and light, perhaps due to how none of the ingredients were overbearing in the mix.\n(*) Kahlua Coffee Cream is not out yet and will only be available for a short time (I believe it will be a Christmastime product). We estimate that a 2-3 part Kahlua to 1 part cream ratio would approximate (or here, 1 oz Kahlua and 1/2 oz cream) if this product is not yet or no longer available.\n(**) Beachbum Berry's recipe in\nSipping Safari\nis 1 stick of cinnamon broken up per 1/3 cup water and 1/3 cup sugar. Bring to a boil while stirring, and simmer for 2 minutes. Let cool for 2 hours. Strain out cinnamon bark, and store in the refrigerator for up to a month. A rush option of a 10 minute simmer (and no long no-heat steeping) would work too.\n(***) Print out your own\nStamos\nhere. Pick the size depending on your mood, or make all 4 for the Full House feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6PVgOWPLbwW5msZlRObIAMNFbAi_6htDAnsD6fxUpTgYQtovfVCE2Rn1J0wUsVMaVETyaaGcAkfyaeZq0Y9iiBmJBsAP7Tn1HzQiAXMNmMkiEbl0q3MzUcRH-rCa4gqiCZyX4ogiiCE/s320/stamos293.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6PVgOWPLbwW5msZlRObIAMNFbAi_6htDAnsD6fxUpTgYQtovfVCE2Rn1J0wUsVMaVETyaaGcAkfyaeZq0Y9iiBmJBsAP7Tn1HzQiAXMNmMkiEbl0q3MzUcRH-rCa4gqiCZyX4ogiiCE/s800/stamos293.jpg", "comment_count": 0 }, { "title": "darb cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/09/darb-cocktail.html", "published": "2009-09-12T17:11:00.003-04:00", "updated": "2017-08-30T14:36:08.777-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "apricot liqueur", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "3/4 oz Dry Vermouth (Dolin)", "3/4 oz Dry Gin (Aviation)", "3/4 oz Apricot Brandy (Rothman & Winter)", "4 dash Lemon Juice (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Dry Vermouth (Dolin)\n3/4 oz Dry Gin (Aviation)\n3/4 oz Apricot Brandy (Rothman & Winter)\n4 dash Lemon Juice (1/4 oz)\nShake with ice and strain into a cocktail glass.\nLast night as I was preparing potato gnocchi, Andrea was in the mood for an aperitif, so she picked the Darb Cocktail off of the Anvil's list. Another good reason for choosing the Darb Cocktail was that the recipe gave us a great excuse to try our new bottle of\nAviation gin\n. We found the recipe in the\nSavoy Cocktail Book\n(1930) and were impressed that the drink has held its ground over the years to made it into the\nFood & Wine: Cocktails '09\nbook. Overall, the Darb Cocktail was rather delightful in its dry apricot flavor -- not only dry in sweetness but dry as in desiccated fruit flavor. In addition, the gin and vermouth provided a pleasing herbal complexity behind the fruit notes. Most notably, the Aviation gin donated sarsaparilla accents on the forefront and anise on the swallow of this cocktail. The gin also had juniper, coriander, lavender, and cardamom that were identifiable when tasted alone.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju76ipbU1waT9ntdH8LEb7R3vfXfMO8T2O3-h9UOqI_NEE4QC0eLZqv9bfP5rsOE_lq6oFDuOZNZQ5PVB9aMydgk7e24j9zKI-wmgeWbF36BgMiLcaT88mHux-nS9L6RRuyUrmlzDwEKs/s320/darb294.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju76ipbU1waT9ntdH8LEb7R3vfXfMO8T2O3-h9UOqI_NEE4QC0eLZqv9bfP5rsOE_lq6oFDuOZNZQ5PVB9aMydgk7e24j9zKI-wmgeWbF36BgMiLcaT88mHux-nS9L6RRuyUrmlzDwEKs/s800/darb294.jpg", "comment_count": 1 }, { "title": "carra-ryed away", "url": "https://cocktailvirgin.blogspot.com/2009/09/carra-ryed-away.html", "published": "2009-09-13T14:13:00.004-04:00", "updated": "2017-08-30T14:34:48.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jeff Grdinich", "source": "Food & Wine: Cocktails '09", "year": 2009 }, "categories": [ "amaretto", "aquavit", "curacao", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye (Sazerac 6 Year)", "1 oz Aquavit (Krogstad)", "1/2 oz Grand Marnier", "1 tsp Amaretto (Disaronno)" ], "instructions": "Stir with ice and strain into a cocktail coupe glass.", "body_text": "1 1/2 oz Rye (Sazerac 6 Year)\n1 oz Aquavit (Krogstad)\n1/2 oz Grand Marnier\n1 tsp Amaretto (Disaronno)\nStir with ice and strain into a cocktail coupe glass.\nLast night we were looking for a good digestif so we flipped through the after-dinner drinks section of\nFood & Wine: Cocktails '09\nthat Jeff Grdinich curated. Jeff bartends at the\nWhite Mountain Cider Co.\nin New Hampshire and can often be spotted at various cocktail events in Boston. The Carra-ryed Away stood out and provided a good cocktail to use our newest aquavit, Krogstad (we are now up to 3!). While the book does not attribute credit to the Carra-ryed Away, we assume it is Grdinich's creation.\nThe richness and spiciness of the rye paired well with the caraway seed notes in the aquavit. The sip contained a hint of orange and sweetness from the liqueurs. Interestingly, the amaretto came out more in the nose than in the taste. The Krogstad had an absinthe sort of note to it that was most likely from the star anise in its botanical mix; therefore, perhaps a floated star anise would have made a great garnish for this drink. Between the whiskey's grain and the aquavit's caraway, it was like imbibing liquid rye bread.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0SaRecDcj6xHzhyaocwYPATkau1jzDEmPRM1Y6p55BOn9lxU-EaS4USV_wqM3tDYapHkJgZCXtthUkqDugKf5qx0wZ8wZD0xu6aa7Ak6NVdoiYZFLW50gtfgjB7nmLOaWQKIh7XzqyM/s320/carraryed297.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0SaRecDcj6xHzhyaocwYPATkau1jzDEmPRM1Y6p55BOn9lxU-EaS4USV_wqM3tDYapHkJgZCXtthUkqDugKf5qx0wZ8wZD0xu6aa7Ak6NVdoiYZFLW50gtfgjB7nmLOaWQKIh7XzqyM/s800/carraryed297.jpg", "comment_count": 2 }, { "title": "the scotch cringe", "url": "https://cocktailvirgin.blogspot.com/2009/09/scotch-cringe.html", "published": "2009-09-14T17:08:00.003-04:00", "updated": "2017-08-30T14:34:16.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "dry shake", "attribution": { "creator": null, "source": "Rogue Cocktails", "year": null }, "categories": [ "egg", "lime juice", "scotch", "simple syrup" ], "ingredients": [ "2 oz Laphroaig 10 Year (Famous Grouse)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup", "1 Whole Egg", "2 chunk Watermelon" ], "instructions": "Dry shake the egg with the lime juice. Add the remaining ingredients and briefly muddle the watermelon. Add ice, shake, and strain into a collins glass filled with fresh ice.", "body_text": "2 oz Laphroaig 10 Year (Famous Grouse)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\n1 Whole Egg\n2 chunk Watermelon\nDry shake the egg with the lime juice. Add the remaining ingredients and briefly muddle the watermelon. Add ice, shake, and strain into a collins glass filled with fresh ice.\nLast night, we made good use of the watermelon we had just bought to mix a drink from the\nRogue Cocktails\nbook called the Scotch Cringe (a/k/a the \"Lavender Cadaver\"). It might have been the nickname that grabbed me or perhaps the following description: \"This drink was once described by a group of medical students as tasting like a morgue.\" Looking over the ingredients, it seemed like it could be delicious despite the gross construal so I decided to make a pair of them for um, scientific purposes.\n\"Mmm... tasty cadavers!\" was Andrea's response. The Scotch Cringe was rich, thick, and smokey with a lot of watermelon flavor to it (almost a Jolly Rancher watermelon note). The drink was deceptively summery, and the egg and lime did a decent job to balance off the half jigger of simple syrup. Despite its sweetmeat hue and chunky pink bits floating about, the drink did not taste gross at all. Since our Scotch selection is severely lacking, we used a blended Scotch -- perhaps the intended Laphroaig would have added some extra morgue notes to the drink? Or perhaps the medical students had an off egg experience that night? Regardless, just given the name and appearance, the Scotch Cringe would make for a wonderful highball to toast the rapidly approaching Halloween season!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Z41o-orx5Oo_lr4cjsSvDNZ1WVdi5DVQtevc0TeKp7B9ISsFqZtwoCrdXus_8-ZyvAlF3HmFZ4g2OtEdJnkKZhWNtETNxFFDzoo1-YWUYfNQ8onxEX1D4pS82PGVgsIFCDPqro8LE9g/s320/scotcringe302.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Z41o-orx5Oo_lr4cjsSvDNZ1WVdi5DVQtevc0TeKp7B9ISsFqZtwoCrdXus_8-ZyvAlF3HmFZ4g2OtEdJnkKZhWNtETNxFFDzoo1-YWUYfNQ8onxEX1D4pS82PGVgsIFCDPqro8LE9g/s800/scotcringe302.jpg", "comment_count": 2 }, { "title": "gin gin mule", "url": "https://cocktailvirgin.blogspot.com/2009/09/gin-gin-mule.html", "published": "2009-09-14T19:01:00.003-04:00", "updated": "2017-08-30T14:33:41.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "muddle", "attribution": { "creator": "Audrey Saunders", "source": "Pegu Club", "year": null }, "categories": [ "gin", "ginger beer", "lime juice", "simple syrup" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "6 sprigs Mint", "3/4 oz Ginger Beer (Reed's)", "1 1/2 oz Gin (Beefeater)" ], "instructions": "Muddle the mint with lime juice and simple syrup. Add ice, gin, and ginger beer; shake and strain into a highball glass filled with fresh ice. Top with soda water and garnish with a lime wedge.", "body_text": "1/2 oz Lime Juice\n1/2 oz Simple Syrup\n6 sprigs Mint\n3/4 oz Ginger Beer (Reed's)\n1 1/2 oz Gin (Beefeater)\nMuddle the mint with lime juice and simple syrup. Add ice, gin, and ginger beer; shake and strain into a highball glass filled with fresh ice. Top with soda water and garnish with a lime wedge.\nAfter the Scotch Cringe, I felt the need to have another highball to balance the oddity quotient of the evening. Looking on the Anvil's 100 drinks list, I chose the Gin Gin Mule as #78 to cross off. The Gin Gin Mule was created by Audrey Saunders from the Pegu Club in Manhattan as a mix between a Moscow Mule and a Gin-Gin cocktail. The recipe I used was from Dale DeGroff's\nThe Craft of the Cocktail\nwhich we bought a few months ago at the Boston Shaker's store in Somerville. For some reason, I had it in my head that this drink was going to be incredibly gingery before I saw the recipe; however, the ginger flavors were more on the subtle rather than blaring side. Indeed, the ginger was in balance with the lime and the mint to make a rather refreshing drink. It was surprising how the gin was not very prominent in the profile even when using a robust gin like Beefeater. I think the easiest way to explain the Gin Gin Mule is a Mojito minus rum and plus gin and a little ginger beer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OfGg32XV5NXdclYu2ZnKGIgqgpOBqsp80Jp8fYt-pK36E3dSikfbU5Aq6b42ifhJLoyo4AnX6RDlF6mY4xPm3zHJQ4x-NwRJKgWrhbeHtqLMV6vSNzKcMbi6i2fKGiU1J7zzSlspVX4/s320/gingin305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OfGg32XV5NXdclYu2ZnKGIgqgpOBqsp80Jp8fYt-pK36E3dSikfbU5Aq6b42ifhJLoyo4AnX6RDlF6mY4xPm3zHJQ4x-NwRJKgWrhbeHtqLMV6vSNzKcMbi6i2fKGiU1J7zzSlspVX4/s800/gingin305.jpg", "comment_count": 2 }, { "title": "goody-goody", "url": "https://cocktailvirgin.blogspot.com/2009/09/goody-goody.html", "published": "2009-09-15T17:38:00.003-04:00", "updated": "2017-08-30T14:32:48.985-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "C. Bongarzoni", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "chartreuse (yellow)", "dubonnet", "gin", "lemon juice" ], "ingredients": [ "1 oz Gin (Berkshire Mountain Distiller's Ethereal)", "1/2 oz Dubonnet Rouge", "1/4 oz Lemon Juice", "1/4 oz Yellow Chartreuse" ], "instructions": "Shake with ice and strain into a cocktail glass. Recipe originally stated as proportions, here scaled to 2 oz pre-melt total volume.", "body_text": "1 oz Gin (Berkshire Mountain Distiller's Ethereal)\n1/2 oz Dubonnet Rouge\n1/4 oz Lemon Juice\n1/4 oz Yellow Chartreuse\nShake with ice and strain into a cocktail glass. Recipe originally stated as proportions, here scaled to 2 oz pre-melt total volume.\nLast night, Andrea wanted a somewhat older drink after the two newer ones we had the night before. I therefore took out the\nCafé Royal Cocktail Book\n(1937) and suggested a few drinks. Andrea honed in on the Goody-Goody, a drink invented by C. Bongarzoni (who seems to be best known for creating this recipe). The recipe calls for Booth's gin which we lacked so we subbed in our bottle of Ethereal gin which we had not touched in a few weeks. The Goody-Goody was very gin forward with the tart lemon flavor being balanced by the sweetness of the yellow Chartreuse. The Dubonnet donated an attractive garnet color and added some extra smoothness to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhIdtl-vTvd7Y7NNs0AhnT-UBBsd-hviwRH16gBvDpQarL09YM8odc_F5G0ggHWwVoRCPoYNCss3choADdrgEPapjFIYByh77h4tTJBMwNjCGpmuQVLfxZkV-XANQG9rges2I9AphkgY/s320/goody308.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhIdtl-vTvd7Y7NNs0AhnT-UBBsd-hviwRH16gBvDpQarL09YM8odc_F5G0ggHWwVoRCPoYNCss3choADdrgEPapjFIYByh77h4tTJBMwNjCGpmuQVLfxZkV-XANQG9rges2I9AphkgY/s800/goody308.jpg", "comment_count": 0 }, { "title": "pink lady", "url": "https://cocktailvirgin.blogspot.com/2009/09/pink-lady.html", "published": "2009-09-16T12:44:00.004-04:00", "updated": "2017-08-30T14:31:48.708-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "applejack", "egg white", "gin", "grenadine", "lemon juice" ], "ingredients": [ "1 1/2 oz Gin (Beefeater 24)", "1/2 oz Applejack (Laird's Bonded)", "1/2 oz Lemon Juice", "1/2 oz Grenadine (Homemade)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice; strain into a cocktail glass.", "body_text": "1 1/2 oz Gin (Beefeater 24)\n1/2 oz Applejack (Laird's Bonded)\n1/2 oz Lemon Juice\n1/2 oz Grenadine (Homemade)\n1 Egg White\nShake once without ice and once with ice; strain into a cocktail glass.\nAfter the Goody-Goody, I decided to shorten my Anvil-to-do list by one via the Pink Lady. For a recipe source, I went with the Boston LUPEC's\nLittle Black Book of Cocktails\n, and history seems to point to the drink being created and named after the 1911 musical comedy of the same name. While the drink bears some resemblance to the\nClover Club\n, ours did not turn out as pink (or as sweet) as that concoction.\nWhen we had the Pink Lady, the apple notes came first followed by the lemon-pomegranate flavors. Our use of Laird's Bonded Apple Brandy probably assisted in this since it is not diluted with grain neutral alcohol like Laird's Applejack is (which is only 35% apple product); in our opinion, it is worth the extra few dollars for the bonded (plus you get an extra 20 proof!) if you can find it or for a lower end Calvados (such as Morin Selection at around $22) especially since applejack is no longer as cheap as it was a year or two ago. The Pink Lady contained some gin notes at the end of the swallow and had the right amount of sweetness; the intensities of both of these flavors were smoothed over by the presence of the egg white. I think Andrea's description of \"quite delightful!\" after the first sip summed it up rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaiU2vXwaG32zuERhM5vsPllDJaLbwQn0SaOAmk4C2vTvlvM9Q2BqDp2_wKgQyS6vY4Lkhy-t0VzKVRKNXAW2-4wAHSlq_H3K3NNVuJ7P1EPJUpSkvTX96rWJMmeVwCyBYH_De5j2tTM/s320/pinklady311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaiU2vXwaG32zuERhM5vsPllDJaLbwQn0SaOAmk4C2vTvlvM9Q2BqDp2_wKgQyS6vY4Lkhy-t0VzKVRKNXAW2-4wAHSlq_H3K3NNVuJ7P1EPJUpSkvTX96rWJMmeVwCyBYH_De5j2tTM/s800/pinklady311.jpg", "comment_count": 0 }, { "title": "soekarno", "url": "https://cocktailvirgin.blogspot.com/2009/09/soekarno.html", "published": "2009-09-19T17:35:00.004-04:00", "updated": "2017-08-30T14:31:05.849-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "batavia arrack", "benedictine", "lime juice", "rum" ], "ingredients": [ "2 oz Old Monk Rum", "1 oz Benedictine", "1/2 oz Batavia Arrack", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass. Recipe sourced from CocktailDB.", "body_text": "2 oz Old Monk Rum\n1 oz Benedictine\n1/2 oz Batavia Arrack\n1 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nOn Tuesday night after a biotech networking event in town, I crossed the Boston Commons to visit No. 9 Park. Rick Messier was tending bar and the drink I chose off their menu was the Soekarno, an original that I later learned was based off of an older cocktail. The drink was a rather caramel and complex Daiquiri with the richness of the Old Monk Rum and Benedictine appearing early in the sip and the lime and spicy Batavia Arrack flavors appearing at the end of the swallow. Matt Schrage was working the floor that night and stopping by to chat. He gave me the history of Soekarno who was the first president of Indonesia (where the Batavia Arrack is distilled) after the country gained independence from the Netherlands during World War II (Japan's invasion during the war and subsequent defeat assisted this power change). The bartenders at No. 9 Park based the Soekarno drink off of the Petion, named after the first leader of Haiti who like Soekarno had just one name. The Petion uses a Haitian minimally aged cane spirit called clarion (sometimes spelled clairin) which sometimes finds its way into this country. Clarion is apparently a rough and raw rum-like liquor with cachaça, aguardiente, and some strong white rums making good substitutes in its absence. The Petion's recipe is as follows:\nPetion\n• 3/4 oz Light Rum\n• 3/4 oz Benedictine\n• 3/4 oz Clarion\n• 1/4 oz Lime Juice\n• Sugar (to taste)\nShake with ice and strain into a cocktail glass. Recipe sourced from CocktailDB.\nCheers to having a bit of world history in one's cocktail!\nNote:\nNo. 9 Park's bar has both types of Amer Picon in stock so visit them for your\nHoskins\nand other Amer desires.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRHF_9cQsGkbqVDXUe-Uw7StlHRZxiPNwpnkB2_amwgAI8KhwW0zTcYgR9ykL8rUHqH1qUsvc5eUHyxCDWRV7QO68ct1M7nmM42-QfTO8x7WbAeDlUxtefI5-KL-Xi_ti3YVYJ7Cgzus/s320/soekarno.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRHF_9cQsGkbqVDXUe-Uw7StlHRZxiPNwpnkB2_amwgAI8KhwW0zTcYgR9ykL8rUHqH1qUsvc5eUHyxCDWRV7QO68ct1M7nmM42-QfTO8x7WbAeDlUxtefI5-KL-Xi_ti3YVYJ7Cgzus/s800/soekarno.jpg", "comment_count": 0 }, { "title": "el capitan", "url": "https://cocktailvirgin.blogspot.com/2009/09/el-capitan.html", "published": "2009-09-21T17:26:00.003-04:00", "updated": "2017-08-30T14:30:24.097-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "creole shrub", "cynar", "fernet-branca", "pisco", "vermouth (sweet)" ], "ingredients": [ "1 oz Machu Pisco", "1 oz Carpano Antica Vermouth", "1 oz Bitter Brew (see text, sub Amer Picon) (*)" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top, rim the edge of glass, and drop in.", "body_text": "1 oz Machu Pisco\n1 oz Carpano Antica Vermouth\n1 oz Bitter Brew (see text, sub Amer Picon) (*)\nStir with ice and strain into a rocks glass. Twist an orange peel over the top, rim the edge of glass, and drop in.\nLast night Andrea and I stopped in to Eastern Standard for some dinner and drinks. I spotted that there were three new drinks in the vermouth section of the cocktail menu and I picked the El Capitan after bartender Kit Paschal gave me some more details about the choices. El Capitan is bar manager Jackson Cannon's take on a pisco Manhattan, although I was more convinced that it was his take on a pisco Negroni due to the equal parts of a clear spirit, sweet vermouth, and a bitter liqueur. The Eastern Standard \"Bitter Brew\" is their Amer Picon substitute and they replicate the bitter orange flavor through a batched mixture of Luxardo Fernet, Cynar, and Clement Creole Shrubb. In El Capitan, the pisco donated more subtle notes to the drink including some smokey hints. Meanwhile, the liqueur mix and the Carpano Antica added a delightful bitter orange flavor with some menthol and artichoke notes playing lightly on the tongue. I quite enjoyed El Capitan and I wonder if the drink was named after the John Philip Sousa operetta set in Peru.\n(*)\nPostnote 4/21/12:\nFood & Wine: Cocktails 2011\nlists the recipe as:\n• 1 oz Pisco\n• 1 oz Carpano Antica (or other sweet vermouth)\n• 3/4 oz Cynar\n• 1/4 oz Fernet Branca\n• 1 scant tsp Creole Shrubb (or other orange liqueur)\n• Orange Twist for garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPcphedl7Qn1999B0lfzRKCdHeefzUAT9vOohhnYjGjFKVJ-XS1dmFogLekhbmpY-rss_Xga0-v15cY2FCYDrVjFOjxmQcbU3U9s4JDH1CKMhl1bRFdWwzV0ZerQFTpIARIQdGVsyQG8/s320/capitan309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPcphedl7Qn1999B0lfzRKCdHeefzUAT9vOohhnYjGjFKVJ-XS1dmFogLekhbmpY-rss_Xga0-v15cY2FCYDrVjFOjxmQcbU3U9s4JDH1CKMhl1bRFdWwzV0ZerQFTpIARIQdGVsyQG8/s800/capitan309.jpg", "comment_count": 1 }, { "title": "le grande flip", "url": "https://cocktailvirgin.blogspot.com/2009/09/le-grande-flip.html", "published": "2009-09-21T18:32:00.003-04:00", "updated": "2017-08-30T14:29:07.685-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Jackson", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "applejack", "benedictine", "egg", "orange juice", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Applejack", "1/2 oz Benedictine", "1/2 oz Orange Juice", "1/2 oz Diabolique (infused Bourbon)", "1 Whole Egg", "2 heaping barspoon Sugar" ], "instructions": "Shake once without ice and once with ice. Strain into a wine glass, and twist an orange peel over the top and drop in.", "body_text": "1 oz Applejack\n1/2 oz Benedictine\n1/2 oz Orange Juice\n1/2 oz Diabolique (infused Bourbon)\n1 Whole Egg\n2 heaping barspoon Sugar\nShake once without ice and once with ice. Strain into a wine glass, and twist an orange peel over the top and drop in.\nFor my last drink at Eastern Standard, I went desserty and asked Kit Paschal to make me the Le Grande Flip after hearing a description of it. Kit described the drink as Jackson's version of an alcoholic Orange Julius. The flip used\nDiabolique\n, a locally made infusion that flavors Kentucky Bourbon with figs, cinnamon, and vanilla, along with an equal amount of Benedictine to transform the flip through some complex notes. Overall, the drink had a nice orange nose from the twist which led into a sweet orange taste with a small degree of spice. Perhaps one heaping barspoon too much sweetness for me, but it sure was a delight to drink otherwise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEgCFyB4B_SIK4t-QGLHjn1mRtnsCRfOwvsZaLf84ztAI9me8O1z1-ekLD3q9GXvk8KKr935z0yojT3O3uR72BCwVw7k6YY3UGV5pV1zDA5bTGkEJes5kvuqp2ot7tNE4R_H4D5HgtH4/s320/grandeflip311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEgCFyB4B_SIK4t-QGLHjn1mRtnsCRfOwvsZaLf84ztAI9me8O1z1-ekLD3q9GXvk8KKr935z0yojT3O3uR72BCwVw7k6YY3UGV5pV1zDA5bTGkEJes5kvuqp2ot7tNE4R_H4D5HgtH4/s800/grandeflip311.jpg", "comment_count": 0 }, { "title": "mission of burma", "url": "https://cocktailvirgin.blogspot.com/2009/09/mission-of-burma.html", "published": "2009-09-22T17:17:00.002-04:00", "updated": "2017-08-30T14:28:16.826-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (Angostura)", "curacao", "gin", "lime juice" ], "ingredients": [ "2 1/4 oz Grand Marnier", "1/4 oz Junipero Gin", "1/4 oz Lime Juice", "1/4 oz Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Twist lime peel over the top and discard.", "body_text": "2 1/4 oz Grand Marnier\n1/4 oz Junipero Gin\n1/4 oz Lime Juice\n1/4 oz Angostura Bitters\nShake with ice and strain into a cocktail glass. Twist lime peel over the top and discard.\nLast night, Andrea and I attended a Grand Marnier event held at Drink. We were greeted at the entrance by John Gertsen who was manning a punch bowl; the Grand Marnier punch John crafted used locally harvested Concord grapes and the punch had some superb fruit notes. Besides the punch, on the menu were 15 drinks made by bartenders across town and one drink recipe created by bloggers (namely, Andrea and me -- more on that drink later). John mentioned the drink he put on there, the Mission of Burma, which was a play on the\nPegu Club\nas well as a tip of the hat to the infamous Boston rock band. After hearing how the drink toyed with the Pegu's proportions in ways that the\nTrinidad Sour\ndid relative to a standard sour cocktail, I knew that this drink had to be my first of the night!\nHearing the measurements start with a jigger and a half of a rather sweet liqueur got me nervous, but the cocktail turned out to be a lot less sweet tasting than I first imagined as well as not the train wreck that I had first feared. Train wreck it was not, for the quarter ounce of bitters (*) along with the sourness of the lime and dryness of the gin helped to counter the Grand Marnier's sugar content. The lime oil from the twist provided a delightful citrus nose and reinforced the relatively diminished amount of lime juice in the drink. Despite my initial fears, Gertsen's inversion and perversion of the Pegu Club turned out to be surprisingly good.\n(*) The standard conversion is apparently 70 dashes of bitters to the ounce, so this would weigh in at 17.5 dashes of Angostura bitters!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2xaKT3IdUktuNX_82TUzzENM1bBsXoF2kiqd-w9jYSJrNV-tPLG3-6LjXmX6GAKx0-IIplr3IcZdv-K85ALHYicEQuaA9npyafym3EQjcsN7kfGH5tLXaaZ-RW2iUO0KrahpPcve5KIT/s320/missionofb324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2xaKT3IdUktuNX_82TUzzENM1bBsXoF2kiqd-w9jYSJrNV-tPLG3-6LjXmX6GAKx0-IIplr3IcZdv-K85ALHYicEQuaA9npyafym3EQjcsN7kfGH5tLXaaZ-RW2iUO0KrahpPcve5KIT/s800/missionofb324.jpg", "comment_count": 2 }, { "title": "hugo ball", "url": "https://cocktailvirgin.blogspot.com/2009/09/hugo-ball.html", "published": "2009-09-23T19:40:00.005-04:00", "updated": "2017-08-30T14:27:15.958-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Matthew Schrage", "source": "No. 9 Park", "year": null }, "categories": [ "#drink", "curacao", "cynar", "gin" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Grand Marnier", "3/4 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Grand Marnier\n3/4 oz Cynar\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAndrea's first cocktail at the Grand Marnier event at Drink on Monday was a creation by Matthew Schrage of No. 9 Park. Matt named his drink after Hugo Ball, the author of the\nDada Manifesto\nand a co-founder of the Cabaret Voltaire, and the meaning of his drink resided in its meaninglessness. Josie Packard took Andrea's order and set to work to craft this cocktail for her. When I had a taste, I noted how the sweet orange flavors in the Grand Marnier balanced the Cynar on the first part of the sip but still left a lot of its bitter bite on the swallow. To which Andrea replied that the Grand Marnier intensified some of the flavors in the Cynar but masked the artichoke notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvJYhZDi4Jjl0_I6U-Ql5WZNLTLXa_oQaa6TFi5DxZaNdkKIDez6SLcHKlcR1DLINBziHQYhyLxjxlUndKyHAPWLV6vnTo58ViN1kAnpleKJ6KyhnmlXZE1-pOObw0ab-FtrCyytkcH4/s320/hugoball.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvJYhZDi4Jjl0_I6U-Ql5WZNLTLXa_oQaa6TFi5DxZaNdkKIDez6SLcHKlcR1DLINBziHQYhyLxjxlUndKyHAPWLV6vnTo58ViN1kAnpleKJ6KyhnmlXZE1-pOObw0ab-FtrCyytkcH4/s800/hugoball.jpg", "comment_count": 0 }, { "title": "root of all evil", "url": "https://cocktailvirgin.blogspot.com/2009/09/root-of-all-evil.html", "published": "2009-09-25T12:43:00.004-04:00", "updated": "2017-08-30T14:26:44.724-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeff Grdinich", "source": "White Mountain Cider Company", "year": null }, "categories": [ "#drink", "bitters (orange)", "curacao", "fernet-branca", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Eagle Rare Bourbon", "3/4 oz Grand Marnier", "1/2 oz Fernet Branca", "1/2 oz Luxardo Maraschino", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Eagle Rare Bourbon\n3/4 oz Grand Marnier\n1/2 oz Fernet Branca\n1/2 oz Luxardo Maraschino\n2 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass.\nFor my second cocktail at the Grand Marnier event at Drink, I asked Josey Packard to make me the Root of All Evil. This drink was created by Jeff Grdinich of the White Mountain Cider Company (Bartlett, NH) as his take on Chuck Taggart's\nHoskins\n. Besides switching the base spirit from gin to bourbon, Jeff replaced the sweet orange and bitter orange flavors from Cointreau and Amer Picon, respectively, with Grand Marnier and Fernet Branca to simulate the flavors.\nOn the sip, my taste buds sensed a lot of orange and complex bitter and mentholly flavors on the sip fading into the Maraschino cherry notes on the swallow. The bourbon and perhaps the Grand Marnier gave the drink a bit more richness than I remember a Hoskins having. When Andrea tried my drink, she specifically commented on the mint and chocolate flavors most likely from the Fernet Branca. It was definitely interesting to see how Jeff uses Fernet Branca and Grand Marnier to approximate Amer Picon while Eastern Standard uses Luxardo Fernet, Cynar, and Clement Creole Shrubb to do the same.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fnI_epf1NpSlP9mO9UXVAbnldDkSPhpyV8KNGKdnARyUS_NI5yEIQS8t5oblL0RGvpx9EcwdBds71GE0GhpQPKhDW57YAgdMVNoV2e-KxBhjM97iif4klggNw4UqZ4EI3qc4d3PYLck/s320/rootofall325.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fnI_epf1NpSlP9mO9UXVAbnldDkSPhpyV8KNGKdnARyUS_NI5yEIQS8t5oblL0RGvpx9EcwdBds71GE0GhpQPKhDW57YAgdMVNoV2e-KxBhjM97iif4klggNw4UqZ4EI3qc4d3PYLck/s800/rootofall325.jpg", "comment_count": 5 }, { "title": "alicante", "url": "https://cocktailvirgin.blogspot.com/2009/09/alicante.html", "published": "2009-09-25T20:13:00.007-04:00", "updated": "2017-08-30T14:26:14.982-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink", "rendezvous" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#drink", "#rendezvous", "batavia arrack", "bitters (mole)", "bitters (orange)", "curacao", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz. Grand Marnier", "1 oz. Batavia Arrack", "1 oz. Dry Vermouth (Noilly Prat)", "2 dashes Angostura Orange Bitters", "2 dashes Xocolatl Mole bitters" ], "instructions": "Stir in a thick-bottomed double old-fashioned glass with a small iceberg. Express the oil from an orange twist over the drink (do not flame [1]), discard twist. Lightly salt the top of the ice cube and serve.", "body_text": "1 1/2 oz. Grand Marnier\n1 oz. Batavia Arrack\n1 oz. Dry Vermouth (Noilly Prat)\n2 dashes Angostura Orange Bitters\n2 dashes Xocolatl Mole bitters\nStir in a thick-bottomed double old-fashioned glass with a small iceberg. Express the oil from an orange twist over the drink (do not flame [1]), discard twist. Lightly salt the top of the ice cube and serve.\nAs Fred mentioned in the previous three entries, we were invited to a Grand Marnier appreciation party at Drink this past Monday evening. In point of fact, we were invited, along with several far more distinguished mixologists, to develop a cocktail featuring GrandMa for the event. By featuring, they meant more than just an accent, which we interpreted as a minimum of 3/4 oz. per 3 oz. pre-melt cocktail. Neither Fred nor I are fans of sweet cocktails, so we eagerly took this opportunity to challenge our mixology skills. More on this in a future post.\nOne mixologist who rose to the challenge was Scott Holliday from Rendezvous (though he probably sniffs contemptuously at the trendy \"mixologist\" label). The\nAlicante\nis his invention. When we received the other non-Drink mixologists' recipes a few days before the event, Scott's drink weighed in with the heaviest amount of Grand Marnier, at 1 1/2 oz. [3]. He has confessed in the past to having a bit of a sweet tooth, so I eyed his cocktail with no small amount of mistrust. Prejudiced I was, yes.\nWhen I walked into Drink on Monday, I was tickled by the Gay Paree theme that the LUPEC ladies had chosen for the event, which also served as a fundraiser for On The Rise. After sampling the\nHugo Ball\nand the Sous Le Soleil, I wandered over to the ice bar. Though it was the site of a boisterous crowd earlier (it was situated close to the kissing booth), by midnight it provided a nice quiet little corner. I asked Sam which cocktails he was serving at his station (the Alicante, with its mini-iceberg carved right there, was one of them). I'd noticed several people walking around with elegant cut crystal double-old-fashion glasses, and they'd seemed quite happy (to wit, one LUPEC lady was already working on her second glass by the time I'd arrived an hour and a half earlier). When I expressed to Sam my hesitation to order the Alicante, he enthused that the Batavia Arrack and the dry vermouth served to dry out the drink substantially, lending a smoky orange flavor to the drink (sans flamme). I deferred to his excellent judgement, and indeed, one sip changed my mind completely.\nBatavia Arrack Von Oosten, being a cane spirit much like rum, is itself on the sweeter side with a hefty does of funkiness. This funky flavor reminds me of a rhum agricole, trending on the umami side of the flavor spectrum. That same funkiness can sometimes hijack a cocktail, but in the Alicante, it lent a very pleasing complexity to the sweetnness factor. Scott's cocktail managed to hit almost all of the classic parts of the palate - sweet, bitter (from the bitter orange notes in the GrandMa), umami, and salt (for this last, I had to swirl the drink around quite a bit to get the sprinkled salt to dissolve in the drink, since the iceberg poked a good couple of cents above the liquid). It tasted almost like it was made with scotch - and in fact Fred and I had toyed with the idea of using scotch as a base spirit to mix with Grand marnier. I also picked up a bit of chocolate flavor from the bitters - Batavia Arrack is often used in confections and chocolate making to heighten cocoa and spice flavors (and clearly this was the effect Scott was striving for). I wonder if that aspect could have been even stronger in the individually-made (as opposed to batched) cocktail [4]. Bitters scaling for batched drinks can be finicky. Although the scaling formula calls for 70 dashes to 1 oz., I'd really rather see the dashes added to the individual serving and then given a quick stir whenever serving batched drinks calling for bitters. So if any of you readers decide to make this drink at home, you won't have this problem, and will get to experience the cocktail as I imagine Scott originally intended. And you, too, might find any sweet drink dogmatism pleasantly challenged.\n[1] The hatred that burns in my heart for the flamed orange peel has dulled over time. This is mostly due to the fact that more bartenders have learned how to do it correctly, namely, by letting the acrid match fumes burn off for a moment or two so that the sulfur doesn't flavor the drink. In fact, at home Fred prefers to use a lighter instead of a match, in deference to my delicate senses. I still hate the smell of a freshly-struck match.\n[2] I am eager to try the source cognacs used in the Rouge and Centennaire GrandMa formulations, since I'm not sure if the sweetness comes from the cognacs or from added sugar. When they passed out samples of the Centennaire formulation at the event, I found it deliciously complex with just a hint of sugar.\n[3] John Gertsen, of course,\nrefused\nto be out-done.\n[4] At least, I *hope* this was the case. I've only tasted the Xocolatl Mole bitters in the earlier days, when the Glassers were giving out hand-made samples to area cocktail bars. They were sublime. The bitters are now being manufactured by The Bitter Truth, and I sincerely hope they have overcome the all-too-common difficulties encountered in industrial scale-up.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "lioness (of brittany)", "url": "https://cocktailvirgin.blogspot.com/2009/09/lioness-of-brittany.html", "published": "2009-09-26T10:35:00.004-04:00", "updated": "2017-08-30T14:25:15.492-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Grand Marnier event", "year": null }, "categories": [ "#drink", "*original", "absinthe", "curacao", "lemon juice", "rum", "tea" ], "ingredients": [ "1 1/4 oz Amber Rum (Pampero)", "3/4 oz Grand Marnier", "3/4 oz Darjeeling Tea (Cooled)", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass pre-rinsed with absinthe (or pastis). Garnish with a lemon twist.", "body_text": "1 1/4 oz Amber Rum (Pampero)\n3/4 oz Grand Marnier\n3/4 oz Darjeeling Tea (Cooled)\n1/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass pre-rinsed with absinthe (or pastis). Garnish with a lemon twist.\nAfter Jeff asked us to design a recipe for the Grand Marnier event, I started scheming with Andrea about what sort of drink we should create. My earliest recollection of a Grand Marnier fanatic was a Boston-area club promoter who dressed like a pirate. He carried a satchel containing Grand Marnier, which he drank out of a wine glass. Once we established a pirate theme, the drink worked itself out. Clearly, it had to be a rum-based cocktail. We designed the drink around Lemon Hart 80 demerara rum, but only specified an amber rum. We wanted Grand Marnier to be a major flavor component; however, we tried to balance the liqueur amount and other drier components to produce something not overly sweet. We originally tried a dry sherry but that did not seem to work as well as planned, so we opted for some tea for its flavor and dryness. The lemon was added to complement the Grand Marnier citrus notes and, in thinking of pirates, to prevent the onset of scurvy. To add a bit of complexity to the drink, we opted for an absinthe rinse which added an 1800s feel to the drink.\nAs for a name, we went earlier than 1800s -- a lot earlier. Knowing that it was in part a LUPEC event, we decided on naming it after a bad-assed female pirate with a good story. The Lioness of Brittany was born Jeanne-Louise de Belleville in 1300. She eventually married a nobleman after she was widowed and became known as Jeanne de Clisson. Her husband was viewed with suspicion by the French during the Breton War of Succession which drove him to help the British. This treasonous act led to his beheading; and his execution led to Jeanne becoming enraged at the death of her husband of 13 years and vengeful against the French King. Jeanne promptly sold off her land and purchased three ships, which she had painted all black with sails dyed red. With these ships, she became one of the more bloody pirates in history. Her standard protocol was to kill all but two or three of the French sailors who were kept alive to carry back the message that the Lioness had struck again. For 13 years she extracted revenge - for the full length of her marriage before the execution. After this period, she retired and re-married. (*)\nThe drink appeared to be a success on Monday. It was easy to spot from a distance how often a bartender was absinthe rinsing a glass. I think that Drink's choice of Pampero rum worked rather well in this drink, and the tea and absinthe notes were strong enough to play a supporting role in this drink as intended. Nicole from ES commented that the drink had a caramel and creamy aspect to it akin to a Cow Tales candy perhaps due to the combination of the rum and Grand Marnier.\n(*) Source: http://wapedia.mobi/en/Jeanne_de_Belleville", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNicHxqlCEDv_jfQDz-b96Mzqw-mPwA8NLfYPH2emkPH18EIDg5v92jAt9CBjj-XB3HMgZtdv1G6JM1XAAJ5YFV5fjZbNdPTDRokBhC_F5V_OhOoLslfQESFos6sgsKMap5vtrPqnrKCY/s320/lioness326.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNicHxqlCEDv_jfQDz-b96Mzqw-mPwA8NLfYPH2emkPH18EIDg5v92jAt9CBjj-XB3HMgZtdv1G6JM1XAAJ5YFV5fjZbNdPTDRokBhC_F5V_OhOoLslfQESFos6sgsKMap5vtrPqnrKCY/s800/lioness326.jpg", "comment_count": 0 }, { "title": "mady", "url": "https://cocktailvirgin.blogspot.com/2009/09/mady.html", "published": "2009-09-26T19:20:00.003-04:00", "updated": "2017-08-30T14:24:39.439-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Charles J. Jaeger", "source": "Cafe Royal Cocktail Book", "year": 1937 }, "categories": [ "creme de cacao", "gin", "lemon juice" ], "ingredients": [ "1 oz Gin (Beefeater)", "1/2 oz Creme de Cacao", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Recipe given as proportions so feel free to scale up.", "body_text": "1 oz Gin (Beefeater)\n1/2 oz Creme de Cacao\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Recipe given as proportions so feel free to scale up.\nLast night, I selected the Mady cocktail out of the\nCafe Royal Cocktail Book\nfor the recipe's simplicity intrigued me. The only information provided was that it was invented by Charles J. Jaeger who contributed a few other recipes to this 1937 drink book. The Mady made Andrea think of a lemon\nPegu Club\n. She explained that the lemon was not really sharp akin to the refreshing faux grapefruit flavor in the Pegu (from the Angostura bitters interacting with the Cointreau and lime juice). To me, it seemed more like a Lillet-free\nTwentieth Century\n. While the Mady lacks the softness, sweetness, and citrus complexity that Lillet Blanc donates to the Twentieth Century, it made up for it in modesty by being a delightful cacao-flavored gin sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ujCCbbwXDyFoR9DVtLYC45qxRv__HwkIAGe-tl1grqZKPdc7qzfOl6MhtjizsGLOrmlMP0Ic4Pv2IQJ_xSZ9AXXij7hE7qcoijknZPUIB0uasT1ugU1kLjNMaA9BSTXsck9iZP1AE-U/s320/mady329.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ujCCbbwXDyFoR9DVtLYC45qxRv__HwkIAGe-tl1grqZKPdc7qzfOl6MhtjizsGLOrmlMP0Ic4Pv2IQJ_xSZ9AXXij7hE7qcoijknZPUIB0uasT1ugU1kLjNMaA9BSTXsck9iZP1AE-U/s800/mady329.jpg", "comment_count": 0 }, { "title": "pineapple milk", "url": "https://cocktailvirgin.blogspot.com/2009/09/pineapple-milk.html", "published": "2009-09-27T09:24:00.007-04:00", "updated": "2017-08-30T14:24:06.384-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cream", "pineapple juice", "rum (white)", "sugar" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Dizzy Dairy\" (MxMo XLII), was chosen by Chris Amirault who runs the spirits and cocktail forum on\neGullet\n. Chris gave the description as, \"Any drink using a dairy product is fair game: milk, cream, eggs, butter, cheese, yogurt, curds, you name it. Given the importance of dairy products in drinks dating back centuries, there are lots of opportunities for digging through vintage receipts for a taste of the past, and as always innovation is highly encouraged.\"\nWhen I heard the theme, I immediately thought of some milk and cream drinks that I had just read about in Charles H. Baker Jr.'s\nJigger, Beaker, and Glass\n. When I opened the book up to the three Tiger's Milk variants, my eyes were immediately drawn to the other page to the Pineapple Milk a/k/a Leche Preparada Piña. Pineapple Milk was a drink Baker learned about in San Salvador as he was traveling down the Central American coastline. He described it as a \"grand hot weather potation, and has been known to cause chronic invalids to take up their--and other--beds and walk.\" His recipe (with some of my wording) is as follows:\n• 1 Pineapple\n• 2 inch long piece of Vanilla Bean or 1 tsp Extract\n• 1/2 cup or so of Brandy or White Bacardi\n• 3 cup Milk\n• Brown Sugar to taste (White is ok)\nRemove top and bottom of pineapple. Pare off skin, cut into thick rings, and remove core. Blend everything together and let sit for 2 hours in the refrigerator. Garnish with orange and pineapple slices, sprigs of mint, or maraschino cherries. Makes 4 servings.\nWe made some adaptations to the recipe. For one, we assumed that pineapples of today, just like citrus fruits, are larger than they were in the early 1900s due to improved agricultural practices. Therefore, we used around two-thirds of a large pineapple to simulate what a 1930s pineapple might have been like. Secondly, since the drink appeared to make 4 servings (text gives no description itself of serving size, just a recipe), we upped the 1/2 cup (4 oz) of liquor to 1 cup (8 oz) to give the potion a little more kick. For spirit, we chose to go the rum route over brandy. While we could or should have used some Central American rum for authenticity's sake, our new bottle of Prichard's crystal rum called out to us so we obeyed its desire. For sweetening, we added 5 tablespoons (2 1/2 oz) of unpacked brown sugar before we reached the desired level of sweetness. Our total volume at the end was around 6 1/2 cups.\nThe end result was quite tasty. On the sip, the pineapple hit the tongue early with the vanilla notes in the middle, and the burn of the rum at the end of the swallow. The drink was not Piña Colada-y as first suspected. Unlike coconut which has a stronger flavor, the milk functioned to smooth over the flavors in the drink. The brown sugar also helped to neutralize some of the sharper flavors of the alcohol as well as give the drink a darker hue. After a few sips, the alcohol burn diminished greatly and we could instantly imagine drinking 5 or 6 of these on a hot day. As for liquor choice, perhaps a smoother alcohol such as a Cognac might be delightful. Other spirits that came to mind as working well with the mix were pisco and perhaps cachaça.\nSo thank you to Chris and the rest of the eGullet crew for hosting this Mixology Monday!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Rb96LcTukasgaMH_vaPI0uSDg5NLLlJKvs9UZNTh2eWqNNMJVjuZbkNM9OpWc6ETZAuuhfXpXGjJWXmi21kVQ1CauseYTvSMu7uehA4RWhaLRLC9prm6lpCbPCxaW-UHP1F8bdqn2EQ/s320/pineapple331.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "commodore perry", "url": "https://cocktailvirgin.blogspot.com/2009/09/commodore-perry.html", "published": "2009-09-29T15:36:00.003-04:00", "updated": "2017-08-30T14:22:57.434-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Please Don't Tell (P.D.T.)", "year": 2008 }, "categories": [ "champagne", "cognac", "orgeat", "pineapple juice" ], "ingredients": [ "1 oz Cognac (Courvoisier VO)", "1/2 oz Pineapple Juice", "1/2 oz Orgeat (Ferrara Orzata)", "2 oz Champagne (Gruet Brut)" ], "instructions": "Shake all but champagne with ice and strain into coupe glass. Top with champagne.", "body_text": "1 oz Cognac (Courvoisier VO)\n1/2 oz Pineapple Juice\n1/2 oz Orgeat (Ferrara Orzata)\n2 oz Champagne (Gruet Brut)\nShake all but champagne with ice and strain into coupe glass. Top with champagne.\nOn Sunday night, I wanted to make an after dinner drink and flipped through the\nFood and Wine: Cocktails 2008\nbook until I found the Commodore Perry. This recipe was created at Please Don't Tell (P.D.T.) in Manhattan and is their variation on or homage to the classic\nJapanese\ncocktail. The text describes, \"This version of pioneering mixologist Jerry Thomas's classic Japanese Cocktail takes its name from Matthew C. Perry, an American naval officer whose Pacific voyages in the 1850s held secure U.S. trade relations with Japan.\"\nThis version was not as dry as the original Japanese with a half ounce of orgeat in the mix instead of two dashes. While the crispness of our brut champagne helped to dry out this drink, it was still on the sweet side. The P.D.T. recipe also adds the element of pineapple juice. While the pineapple blended in quite well with the rest of the ingredients, the almond and sparkling wine flavors seemed to dominate over the pineapple ones. Overall, the Commodore Perry served as a good dessert drink with plenty of sweet rich flavors complemented by the playfulness of the wine's bubbles.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdgwqIL-zNyySX-dI4M6nXzf7oHyDCjIwiYIVxT6X5wyjOiyKOKemRG2PGwoMmFcuk_UpFFr6gDQM9MCefVzcMufXg3NgBB4k2FodLmdpZR5gWS5PygXpvIwFECKvULt8EK_fZprO020/s320/commodore333.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdgwqIL-zNyySX-dI4M6nXzf7oHyDCjIwiYIVxT6X5wyjOiyKOKemRG2PGwoMmFcuk_UpFFr6gDQM9MCefVzcMufXg3NgBB4k2FodLmdpZR5gWS5PygXpvIwFECKvULt8EK_fZprO020/s800/commodore333.jpg", "comment_count": 0 }, { "title": "alfonso", "url": "https://cocktailvirgin.blogspot.com/2009/09/alfonso.html", "published": "2009-09-29T16:18:00.003-04:00", "updated": "2017-08-30T14:22:25.966-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Boothby's World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "bitters (orange)", "champagne", "dubonnet", "sugar" ], "ingredients": [ "1 1/2 oz Dubonnet Rouge", "1 lump Sugar (Demerara Cube)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": null, "body_text": "1 1/2 oz Dubonnet Rouge\n1 lump Sugar (Demerara Cube)\n2 dash Orange Bitters (Angostura Orange)\nChampagne (Gruet Brut)\nDash bitters over sugar in small cocktail glass. Stir Dubonnet with ice and strain into glass. Add champagne to fill, stir gently, and twist lemon peel over the top. Serve with cut straws.\nLast night I was looking for a light digestif cocktail in Boothby's 1934 edition of\nWorld Drinks and How to Mix Them\nand spotted the Alfonso. While I was partly drawn to the recipe as it would make good use of our recently opened bottle of sparkling wine (although with the cap seal, the bubbles last for more than a week or two), Andrea seemed rather excited by the Dubonnet component. The drink is a variation of the classic Champagne Cocktail with a bitters-soaked sugar cube at the bottom of the glass. The recipe in Boothby's utilizes orange bitters whereas other recipes specify Secrestat and other aromatic bitters instead.\nThe Alfonso had a pretty garnet color from the Dubonnet and a tingly lemon nose from the twist and champagne bubbles. The Dubonnet and orange bitters are a classic pairing seen in many older drinks such as the Zaza Cocktail and work well due to the synergy of orange peel flavors in each. Indeed, over time, as more of the sugar cube dissolved into the drink, it became increasingly curaçao-like in flavor. Andrea rather enjoyed the drink and wished that\nSeelbach\ns tasted like this. When pushed, she did declare that it was better than a\nSeelbach\n, but perhaps not better than the ones that bartender Andy McNees makes here in Boston.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0H2KTjIyjJ8qYCdxSEI2ktd1fkoFH8vxhXtxW1z_zWW0hFCxqxPW8LSo4g2HItE5SIsTMTDJfguJVI1ipe3nKFNImv5pVfIo3bq-OWM2YFnqpald_xHB7RPMUgLLfz3X209m4rkRUx8/s320/alfonso335.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0H2KTjIyjJ8qYCdxSEI2ktd1fkoFH8vxhXtxW1z_zWW0hFCxqxPW8LSo4g2HItE5SIsTMTDJfguJVI1ipe3nKFNImv5pVfIo3bq-OWM2YFnqpald_xHB7RPMUgLLfz3X209m4rkRUx8/s800/alfonso335.jpg", "comment_count": 0 }, { "title": "cravan cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/10/cravan-cocktail.html", "published": "2009-10-02T10:06:00.004-04:00", "updated": "2017-08-30T12:34:04.264-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "campari", "grapefruit juice", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Eagle Rare)", "3/4 oz Grapefruit Juice", "1/2 oz Maraschino Liqueur", "1/4 oz Campari", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist or a sprig of mint.", "body_text": "1 1/2 oz Bourbon (Eagle Rare)\n3/4 oz Grapefruit Juice\n1/2 oz Maraschino Liqueur\n1/4 oz Campari\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with an orange twist or a sprig of mint.\nThe theme for last night's\nMixoloseum\nThursday Drink Night (TDN) was Bourbon. For a drink submission idea, I thought about mixing whiskey with grapefruit juice and ended up including flavor pairing ideas from the\nHemingway Daiquiri\n, the\nShiver\n, and a few other drinks. For a drink name, I latched onto Matt Schrage's homage to a Dadaist with his\nHugo Ball\n, and honored one that I read about in\n4 Dada Suicides\n, namely Arthur Cravan. Cravan, besides being a bit of a drinker, was best known as a Dada poet, criminal, man of mystery, and professional boxer. In the drink, the sharpness of the Campari and citrus was balanced by the sweetness of the Maraschino and the richness of the Bourbon. As the drink warmed up, the Maraschino notes took greater dominance in the flavor profile. While I was not sure if the drink was bizarre enough to be worthy of naming it after Cravan, the response to the drink in the TDN chatroom was positive, but people added that it was a bit odd and funky so perhaps I succeeded after all.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqvtQMyBF_Llr9mVlPrmICvofp5NoadglcH7X0olhEEWrfnpHtLsurmvxEyVqxAxyrepEtKhdP8hfcXLiuiIUF-MEiTOm2qnFgF4RRQOU6cEhS_E9hB4g2P4Db_LZloc2a_lpy-NUYzg/s320/cravan339.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqvtQMyBF_Llr9mVlPrmICvofp5NoadglcH7X0olhEEWrfnpHtLsurmvxEyVqxAxyrepEtKhdP8hfcXLiuiIUF-MEiTOm2qnFgF4RRQOU6cEhS_E9hB4g2P4Db_LZloc2a_lpy-NUYzg/s800/cravan339.jpg", "comment_count": 1 }, { "title": "porteño", "url": "https://cocktailvirgin.blogspot.com/2009/10/porteno.html", "published": "2009-10-04T19:00:00.003-04:00", "updated": "2017-08-30T12:33:36.349-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Murray Stenson", "source": "Zig Zag Cafe", "year": null }, "categories": [ "cherry brandy", "falernum", "fernet-branca", "lime juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (George T. Stagg)", "1/2 oz Fernet Branca", "1/2 oz Cherry Brandy (Cherry Heering)", "1/2 oz Lime Juice", "1/2 oz Falernum or Simple Syrup (Velvet Falernum)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Bourbon (George T. Stagg)\n1/2 oz Fernet Branca\n1/2 oz Cherry Brandy (Cherry Heering)\n1/2 oz Lime Juice\n1/2 oz Falernum or Simple Syrup (Velvet Falernum)\nShake with ice and strain into a cocktail glass.\nDuring the Bourbon Thursday Drink Night on Mixoloseum, someone posted a link to an older Gary Regan\ncolumn\nin SfGate that revolved around an intriguing whiskey drink called the Porteño. The Porteño was created by Murray Stenson of the Zig Zag Cafe in Seattle, and pays respect to the great appreciation of Fernet Branca in Argentina. While Argentinians often enjoy their Fernet with Coca Cola, this cocktail mixes the liqueur with lime and cherry flavors. The identity of the cherry brandy was not specified in the recipe; while we used Cherry Heering, Rothman and Winter Orchard Cherry or perhaps even a Kirschwasser would function well. The Kirschwasser would certainly make for a much drier drink and would rely more heavily on the falernum for the drink's sweetness (the simple syrup was recommended if store bought or homemade falernum was not available).\nThe next night, I made a pair of Porteños after dinner. On the sip, the lime followed into the Fernet Branca flavors with the falernum spices lingering at the end of the swallow. The cherry and Bourbon notes were detectable but seemed to function more to add richness to the drink. As we drank the Porteño, whether through taste acclimation or warming, the balance shifted towards greater Fernet dominance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7FJ44zIMVcK-n8tdtA5sPVLXQmDZQlmFzgdJnJ8YESiovnmCpYx0qonCAImRjSvXpu2C8_TeQGSeTtjAu02xktGRgRTXFzqtYYwfHysJBaLzQVsy6o_nbcBy2oKs5jxOgdioEtSa4ps/s320/porteno343.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7FJ44zIMVcK-n8tdtA5sPVLXQmDZQlmFzgdJnJ8YESiovnmCpYx0qonCAImRjSvXpu2C8_TeQGSeTtjAu02xktGRgRTXFzqtYYwfHysJBaLzQVsy6o_nbcBy2oKs5jxOgdioEtSa4ps/s800/porteno343.jpg", "comment_count": 1 }, { "title": "alfa sour", "url": "https://cocktailvirgin.blogspot.com/2009/10/alfa-sour.html", "published": "2009-10-05T09:38:00.003-04:00", "updated": "2017-08-30T12:32:41.981-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Emma Hollander", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "egg white", "fernet-branca", "grappa", "lemon juice", "pisco", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "3/4 oz Grappa", "3/4 oz Carpano Antica Sweet Vermouth", "1/2 oz Lemon Juice", "3/4 oz Egg White", "4 drop Fernet Branca" ], "instructions": "Shake all but the Fernet Branca with ice and strain into a rocks glass. Apply Fernet Branca drop-wise on top of drink.", "body_text": "1 1/2 oz Macchu Pisco\n3/4 oz Grappa\n3/4 oz Carpano Antica Sweet Vermouth\n1/2 oz Lemon Juice\n3/4 oz Egg White\n4 drop Fernet Branca\nShake all but the Fernet Branca with ice and strain into a rocks glass. Apply Fernet Branca drop-wise on top of drink.\nLast night I went to\nTrina's Starlite Lounge\nin Somerville where the old Abbey Lounge used to be. To pay their respects to the previous establishment, the bar has the\nAbbey Cocktail\n-- the first recipe in the Savoy Cocktail Book -- on the menu. Sunday night seemed like a great chance to experience the bar without too much of a crowd, and several local bartenders and industry folk seemed to have the same idea last night. Before placing my order, I got to try the Z's Negroni that Lauren of\nDrinkBoston\nhad ordered. This Negroni variant used the softer Aperol liqueur instead of Campari and bolstered the sharpness with a pink grapefruit peel-infused gin. Also of note is that Carpano Antica is their house vermouth which was in the Z's Negroni as well as the Alfa Sour I ordered from bartender Emma Hollander.\nThe Alfa Sour is a variant of a\nPisco Sour\nwith a few additions and substitutions. For one, the base spirit of Pisco was supplemented with another grape brandy, Grappa. I surmised that this blend was akin to the mixing of rums common in many Tiki drinks and other cocktails. The sweet vermouth in the Alfa Sour took the place of the sugar in the Pisco Sour as the sweetener; in addition, it donated an attractive hue to the drink. The float of Fernet Branca contributed greatly to the nose. Moreover, the Fernet Branca flavor complemented the pisco's smokiness and the lemon juice quite well. Over time, the lemon and pisco began to dominate the profile perhaps as the floated Fernet Branca was diminished with successive sips. And towards the end, the sweet vermouth really began to shine out in the drink. Overall, the Alfa Sour shared a lot with a traditional Pisco Sour but garnered a greater amount of complexity from the Fernet Branca, grappa, and sweet vermouth.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "morning glory fizz", "url": "https://cocktailvirgin.blogspot.com/2009/10/morning-glory-fizz.html", "published": "2009-10-06T10:47:00.004-04:00", "updated": "2017-08-30T12:32:31.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Harry Johnson", "source": "New and Improved Bartender's Manual", "year": 1882 }, "categories": [ "absinthe", "egg white", "lemon juice", "lime juice", "scotch", "soda", "sugar" ], "ingredients": [ "3/4 tsp Sugar (Turbinado Sugar)", "3-4 dash (1/2 oz) Lemon Juice", "2-3 dash (1/4 oz) Lime Juice", "1 Egg White", "1 wineglass (2 oz) Scotch Whiskey (Caol Ila 12 Yr)", "3-4 dash (1/2 tsp) Absinthe (Versinthe La Blanche)" ], "instructions": "Shake sugar, juices, and egg whites without ice to solubilize the sugar and break up the egg white. Add Scotch, absinthe, and ice; shake and strain into a cocktail glass or highball glass. Top with soda water.", "body_text": "3/4 tsp Sugar (Turbinado Sugar)\n3-4 dash (1/2 oz) Lemon Juice\n2-3 dash (1/4 oz) Lime Juice\n1 Egg White\n1 wineglass (2 oz) Scotch Whiskey (Caol Ila 12 Yr)\n3-4 dash (1/2 tsp) Absinthe (Versinthe La Blanche)\nSoda Water (to fill, ~1 oz)\nShake sugar, juices, and egg whites without ice to solubilize the sugar and break up the egg white. Add Scotch, absinthe, and ice; shake and strain into a cocktail glass or highball glass. Top with soda water.\nLast night as we were making pizza, it was time for cocktails. I picked out two drinks for the night -- one egg white and one egg yolk to best utilize the whole egg and reduce waste. The egg white drink was one I picked off of the Anvil bar's '\n100 drinks\nthat everyone should try at least once' list. This drink was the Morning Glory Fizz which dropped the remainder to 17 drinks left to try. The list has it as a \"Morning Glory\" and in trying to match up the proper drink (the list does not give a recipe source) with the bounty of other Morning Glory recipes out there, we found one in David Wondrich's\nImbibe!\nwhich seemed the oldest and closest to the \"scotch, lemon, egg white, absinthe\" ingredients (*). The Morning Glory Fizz added to the equation sugar, lime juice, and soda water but seemed a decent enough of a match. Wondrich found the recipe in Harry Johnson's 1882 book\nNew and Improved Bartender's Manual\n, and he described it as an early and successful attempt at mixing with Scotch. He also surmised that it may be a Harry Johnson original recipe. The conversions from dashes to specific measurements listed above were Wondrich's suggestions.\nThe Morning Glory Fizz was incredibly Scotchy in the nose and taste. Flavor-wise, after the peaty goodness, the lemon was on the forefront of the sip and lime on the swallow. The absinthe was rather subtle and became slightly more notable as the drink warmed up. The diminished absinthe signature might be due to the \"3-4 dash\" interpretation or our choice of absinthe. The Versinthe La Blanche absinthe might have been too meek to stand up to the mighty slug of Caol Ila Scotch in addition to the flavor smoothing effects of egg white. Indeed, our single malt selection was rather intense and perhaps the flavor profile would be more balanced with a blended Scotch like Famous Grouse. Or perhaps we just need to go shopping for more absinthes in the near future (**)...\n(*) A web search just now brought up this\npost\nby Paul Clarke in his Cocktail Chronicles blog. The post proffers an 1895 recipe from George Kappeler's\nModern American Drinks\nthat matches the Anvil's ingredients list better than Johnson's. His post also provides a good perspective on the drink including an alternative recipe from Charles H. Baker's\nThe Gentleman’s Companion\n. Apparently, I should have saved the quaffing of this drink for 8 am instead of pm...\n(**) Often we use one of our many pastises which are similar to absinthe save for the elevated alcohol content, wormwood, and price. La Muse Verte a/k/a Le Pastis d'Autrefois is one fine example which is dry, louche-able, and flavored akin to many absinthes, yet costs less than half as much (but only weighs in at 80 proof).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEUNVfT42zxUBotwQDY0Xv-ffpeUihuS87OL9YhAVPfd8srSiVTzNjM8Y4H1oaMOas8jDJEtrzhI059WEILlBm2li_mH_nnc-S79TlCcb3a5sJlM8ngUuQSmFKWdkt-DCxNHcH236VL1q/s320/mornglory345.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEUNVfT42zxUBotwQDY0Xv-ffpeUihuS87OL9YhAVPfd8srSiVTzNjM8Y4H1oaMOas8jDJEtrzhI059WEILlBm2li_mH_nnc-S79TlCcb3a5sJlM8ngUuQSmFKWdkt-DCxNHcH236VL1q/s800/mornglory345.jpg", "comment_count": 0 }, { "title": "josephine baker", "url": "https://cocktailvirgin.blogspot.com/2009/10/josephine-baker.html", "published": "2009-10-06T16:24:00.003-04:00", "updated": "2017-08-30T12:32:25.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "La Florida Cocktail Book", "year": 1935 }, "categories": [ "apricot liqueur", "cognac", "egg", "port (ruby)", "sugar" ], "ingredients": [ "3/4 oz Cognac (Couvoisier VS)", "3/4 oz Port Wine (Ramos Pinto Ruby Port)", "1/2 oz Apricot Brandy (Rothman & Winter Orchard Apricot)", "1 tsp Sugar (Raw Sugar)", "1 Lemon Peel (~2 sq inches)", "1 Egg Yolk" ], "instructions": "Shake sugar, egg yolk, and port to dissolve the sugar. Add rest of ingredients and ice; shake and strain into a cocktail glass. Dust cinnamon powder on top. Recipe given as a ratio (1/2 : 1/2 : 1/3) for the Cognac, port, apricot brandy.", "body_text": "3/4 oz Cognac (Couvoisier VS)\n3/4 oz Port Wine (Ramos Pinto Ruby Port)\n1/2 oz Apricot Brandy (Rothman & Winter Orchard Apricot)\n1 tsp Sugar (Raw Sugar)\n1 Lemon Peel (~2 sq inches)\n1 Egg Yolk\nShake sugar, egg yolk, and port to dissolve the sugar. Add rest of ingredients and ice; shake and strain into a cocktail glass. Dust cinnamon powder on top. Recipe given as a ratio (1/2 : 1/2 : 1/3) for the Cognac, port, apricot brandy.\nI recently found a link on the\nChanticleer Society\nforums for a copy of the 1935\nLa Florida Cocktail Book\nfrom The Florida Bar in Havana, Cuba. In between the bounty of advertisements were a few gems including the Josephine Baker. One of the reasons that the drink got fast-tracked was that it used egg yolk (which generally get discarded when one is making egg white drinks). So after making the\nMorning Glory Fizz\n, I saved the egg yolks for this drink.\nIn the drink, the cinnamon provided a great nose as well as a sharp spice note on the tongue. The cinnamon taste led nicely into the fruit of the apricot-flavored brandy and the heat of the Cognac. The port pleasantly added to the drink's rich flavor and helped to shape the attractive end color underneath the froth. We were rather impressed by this cocktail, and the egg yolk along with the other flavors created a sort of cookie-like essence to the Josephine Baker.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_Fto-wYdM4kfaNLmRqc6h5qwkMoHEGzxgEXM3e7h1Zyyccb0sBqiyR4OpN_4-KaGBUdSdviyoLhQCI-KWj7w938CTB6mqnT81uXZi5btLNzqXeV_o7lmiy3DJ7KXlyaTy0IMjzTfDlQ/s320/josephine346.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_Fto-wYdM4kfaNLmRqc6h5qwkMoHEGzxgEXM3e7h1Zyyccb0sBqiyR4OpN_4-KaGBUdSdviyoLhQCI-KWj7w938CTB6mqnT81uXZi5btLNzqXeV_o7lmiy3DJ7KXlyaTy0IMjzTfDlQ/s800/josephine346.jpg", "comment_count": 3 }, { "title": "five in the hive", "url": "https://cocktailvirgin.blogspot.com/2009/10/five-in-hive.html", "published": "2009-10-07T13:32:00.005-04:00", "updated": "2017-08-30T12:31:57.075-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Meaghan Dorman", "source": "Raines Law Room", "year": null }, "categories": [ "bitters (Angostura)", "honey liqueur", "lemon juice", "pimm's no. 1", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Bärenjäger Honey Liqueur", "3/4 oz Lemon Juice", "3/4 oz Pimm's No. 1", "3/4 oz Rittenhouse Rye", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Bärenjäger Honey Liqueur\n3/4 oz Lemon Juice\n3/4 oz Pimm's No. 1\n3/4 oz Rittenhouse Rye\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nA short while ago, I was sent a sample of Bärenjäger Honey Liqueur. Instead of giving an in depth description of the liqueur's history, just do what I did and read the Pegu Blog's\nentry\nabout it. One thing that impressed me about their PR firm was that besides the stock recipe booklet attached to the bottle which contained more basic drinks focused on vodkas and schnapps, they included a sheet with some serious recipes. Turns out that the list's cocktails were the finalists for a New York City-based Bärenjäger Bartending Contest, and the recipes seemed innovative and included Bols Genever, Fernet Branca, Cynar, and sherry in their ingredients.\nThe recipe I chose last night was created by Meaghan Dorman of Raines Law Room bar in Manhattan and of the\nSpirit Me Away\nblog. The Five in the Hive had a rye and lemon flavor in the front of the sip followed by honey at the end. The Bärenjäger itself had a glorious honey or mead aroma to it and tasted like 1 part honey to 2 parts vodka (perhaps with other botanicals in the mix) with an end product akin to a 70 proof honey syrup. These honey flavors paired up nicely with the Pimm's and served as a good balance to the rye's spice and the citrus' bite. We had this drink along with dinner, and Andrea commented that it made for a rather \"nice food cocktail\".", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd95sBLqAKWJbxmrOkmF42z3Nepe_zjyB3LHFgZY1zCADKf4zKFX54KM4e3k7rBER051nGLyLEV_wsG3V8MdQMB4l0F8hX3NEnR5GO88ak4ALrz2y2LdGIO9qKNEl48Yq1xzK7_8C_mp4/s320/fivehive348.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd95sBLqAKWJbxmrOkmF42z3Nepe_zjyB3LHFgZY1zCADKf4zKFX54KM4e3k7rBER051nGLyLEV_wsG3V8MdQMB4l0F8hX3NEnR5GO88ak4ALrz2y2LdGIO9qKNEl48Yq1xzK7_8C_mp4/s800/fivehive348.jpg", "comment_count": 0 }, { "title": "st. charles ave punch", "url": "https://cocktailvirgin.blogspot.com/2009/10/st-charles-ave-punch.html", "published": "2009-10-07T14:51:00.003-04:00", "updated": "2017-08-30T12:31:20.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Patino", "source": "Museum of the American Cocktail", "year": 2008 }, "categories": [ "cointreau", "lemon juice", "port (tawny)", "rum", "sugar" ], "ingredients": [ "3/4 oz Lemon Juice", "1 tsp Sugar, White", "1 oz Rum (Tommy Bahama Gold)", "1 1/2 oz Tawny Port (Sandeman)" ], "instructions": "Stir or shake lemon, port, and sugar to dissolve the sugar. Add rum and ice, shake, and strain into a cocktail glass. Float Cointreau on top and garnish with lemon.", "body_text": "3/4 oz Lemon Juice\n1 tsp Sugar, White\n1 oz Rum (Tommy Bahama Gold)\n1 1/2 oz Tawny Port (Sandeman)\nCointreau for float (1/4 oz)\nStir or shake lemon, port, and sugar to dissolve the sugar. Add rum and ice, shake, and strain into a cocktail glass. Float Cointreau on top and garnish with lemon.\nAfter dinner last night, I searched through a MacGourmet drink recipe collection I was given for a rum drink, for I wanted to try one of the Tommy Bahama rum samples I was sent. A recipe that stood out was the St. Charles Ave Punch created by Chris Patino of Pernod-Ricard for the opening of the Museum of the American Cocktail in 2008. Patino's drink is a rum variation on the Cognac-based St. Charles Punch found in Stanley Arthur Clisby's 1937 book\nFamous New Orleans' Drinks & How to Mix'Em\n.\nSt. Charles Punch\n• 1 tsp Sugar\n• 1 Lemon, Juiced\n• 1 Jigger Port Wine (1 1/2 oz)\n• 1 Pony Cognac (1 oz)\n• 1/3 tsp Curacao\nDissolve sugar in water. Add rest of ingredients and crushed ice. Jiggle with barspoon to mix. Pour into a highball glass, and garnish with fruit. Serve with straw.\nWhile the original was named after the St. Charles Hotel in New Orleans where it was created, Patino's drink refers to the mansion-rich stretch in New Orleans' Garden District (which I got to see walking back from the Cure bar during Tales of the Cocktail -- yes, a long walk). In the drink that we made, the Cointreau did indeed float to some extent. I was surprised that any flavor remained at the top of the drink given how dense Cointreau is. The Cointreau patches were very distinct and were cleansing of the rum and port flavors. The Cointreau also complemented the punch's lemon flavors quite well. Otherwise, the drink was a rather pleasant rum and port sour which served to get us through the last third of\nMarcel Proust's Time Regained\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbLr2MsY0aIymVSs3BM0jRxYbdRIaT-_0w42GzetenckmJtL9ZcExRM3EKqp-ZKUlKOQvnAlDa7Fw1AulmnyEDI_tw-bQeQNHpO4WqwyU7CEQ331ImipCJX6xkyPYaR46j7p0U27oLZ8/s320/stcharles350.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbLr2MsY0aIymVSs3BM0jRxYbdRIaT-_0w42GzetenckmJtL9ZcExRM3EKqp-ZKUlKOQvnAlDa7Fw1AulmnyEDI_tw-bQeQNHpO4WqwyU7CEQ331ImipCJX6xkyPYaR46j7p0U27oLZ8/s800/stcharles350.jpg", "comment_count": 4 }, { "title": "penicillin cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/10/penicillin-cocktail.html", "published": "2009-10-08T10:20:00.003-04:00", "updated": "2025-08-08T12:15:52.985-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Sam Ross", "source": "Milk & Honey", "year": null }, "categories": [ "#rendezvous", "bitters (aromatic)", "bitters (orange)", "honey", "lemon juice", "scotch", "simple syrup (ginger)" ], "ingredients": [ "2 oz Chivas Regal 18 Year Blended Scotch", "1/4 - 1/2 oz Lagavulin 16 Year Single Malt Scotch", "1/2 oz Lemon Juice", "1/2 oz Ginger Honey Syrup (see text)", "1 dash Fee's Whiskey Barrel Aged Aromatic Bitters", "1 dash Orange Bitters" ], "instructions": null, "body_text": "2 oz Chivas Regal 18 Year Blended Scotch\n1/4 - 1/2 oz Lagavulin 16 Year Single Malt Scotch\n1/2 oz Lemon Juice\n1/2 oz Ginger Honey Syrup (see text)\n1 dash Fee's Whiskey Barrel Aged Aromatic Bitters\n1 dash Orange Bitters\nAssemble in a rocks glass. Add ice and stir. Twist orange peel over the top and discard. Although not prepared here this way, some recipes float the single malt Scotch on top of the drink after stirring. And some recipes include candied ginger as a garnish.\nLast night, Andrea and I went to dinner at Rendezvous in Central Square, Cambridge. After taking a seat at the bar, I asked Scott Holliday what drinks he has been tinkering with lately and the first drink he mentioned, the Penicillin Cocktail, was one that I had never had but meant to. The Penicillin Cocktail was created by Sam Ross at New York City's Milk & Honey bar, and I could not make it at home (until recently) for I lacked a single malt Scotch. The drink has a combination of a lighter and less smokey blended Scotch with a more intense and smokey single malt floated or mixed in (I have seen recipes that use each technique). To this, Scott added lemon juice, bitters, and a honey ginger syrup. Scott's recipe for the syrup is one volume of coarsely chopped ginger, one volume of honey, and one volume of water brought to a boil, simmered, cooled, and strained.\nDifford's Guide\nprovides a quick alternative to this effort by using 2 parts honey syrup to 1 part Domaine de Canton Ginger Liqueur which might be more convenient if you are making these sporadically (remember that ginger syrups do not keep their flavor for more than a week or two). Scott mentioned that lately he prepares the syrup rather frequently since he has been making many of these despite it not being on the menu; moreover, he added that he makes one each night for a kitchen worker's shift drink who deemed it his current favorite cocktail! The drink itself had a very sweet note on the beginning of the sip from the honey and a smokiness at the end with the citrus flavors in the middle. In addition, the ginger and bitters added some nice spice-like accents to the drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "square dance", "url": "https://cocktailvirgin.blogspot.com/2009/10/square-dance.html", "published": "2009-10-09T13:30:00.005-04:00", "updated": "2017-08-30T12:30:24.356-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "dubonnet", "lillet", "orange juice" ], "ingredients": [ "1 oz Square One Botanicals", "1/2 oz Lillet Blanc", "1/2 oz Dubbonet Rouge", "1/2 oz Orange Juice", "1/4 oz Apricot Liqueur (Rothman and Winter Orchard Apricot)" ], "instructions": "Shake with ice and strain into a cocktail glass. Add 2 drops of rosewater to top of drink and serve. Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Square One Botanicals\n1/2 oz Lillet Blanc\n1/2 oz Dubbonet Rouge\n1/2 oz Orange Juice\n1/4 oz Apricot Liqueur (Rothman and Winter Orchard Apricot)\nShake with ice and strain into a cocktail glass. Add 2 drops of rosewater to top of drink and serve.\nLast night's Thursday Drink Night (TDN) on\nMixoloseum\nwas sponsored by\nSquare One\nfor their new Botanicals product. I first got to try Square One Botanicals at their tasting room at Tales of the Cocktail back in July. While they did not know whether to market their product as a flavored vodka or a specialty spirit, it came across as a gin sans juniper. Perhaps not fully like most gins since it lacks a lot of the standard gin botanicals like angelica root and the like, but contains some that are seen in gins on the market today. The 8 botanicals in the mix are pear, rose, chamomile, lemon verbena, lavender, rosemary, coriander, and citrus. The two botanicals that stood out the most to me were the pear and the lavender. Besides using all organic materials down to the rye in the spirit, the creators went to great effort to get the flavors the way they wanted them including using 3 different pears to get the desired flavor profile. I was lucky enough indeed to have received a bottle of their product as a sample to use for last night's TDN.\nThe drink I crafted was based after the Tango #1 Cocktail:\nTango\n• 1 oz Gin\n• 1/2 oz Sweet Vermouth\n• 1/2 oz Dry Vermouth\n• 1/2 oz Orange Juice\n• 1/4 oz Curacao\nShake with ice and strain into a cocktail glass.\nI kept with the dance theme in the naming, and besides swapping the base spirit, I exchanged the vermouths for Lillet Blanc and Dubonnet Rouge, the curacao for apricot liqueur, and added some rosewater. These ingredients complemented the Botanical's citrus and rose elements. I originally tried this drink with Rothman and Winter's Orchard Pear but it did not work as well as their apricot liqueur; the apricot liqueur seemed to complement the spirits' pear notes whereas the pear liqueur muddled them. Chuck Taggart's drink that night had a better solution -- pear eau de vie. People's reaction to the Square Dance at TDN was pretty positive perhaps due to it being \"nice and refreshing\".", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcT6a9P3GxV5yxsqb5fPQ9_XgOOQkrMmuSkqcIR4k8-uDqgyzWTHP2iCo5sQpbC5YKPH8_FNuYjFj-dmybYz3CAyATaaAMNsH1NCWbMXFwJ_TYgduycPpWbM1l0lPf4Rs4SKqQaDMoPU/s320/square352.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcT6a9P3GxV5yxsqb5fPQ9_XgOOQkrMmuSkqcIR4k8-uDqgyzWTHP2iCo5sQpbC5YKPH8_FNuYjFj-dmybYz3CAyATaaAMNsH1NCWbMXFwJ_TYgduycPpWbM1l0lPf4Rs4SKqQaDMoPU/s800/square352.jpg", "comment_count": 0 }, { "title": "dolores", "url": "https://cocktailvirgin.blogspot.com/2009/10/dolores.html", "published": "2009-10-10T10:25:00.003-04:00", "updated": "2017-08-30T12:29:49.384-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "T.G.S. Hooke", "source": "The Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "dubonnet", "orange juice", "rum", "sherry" ], "ingredients": [ "1 oz Sherry (1/2 oz each Lustau East India Solera & Don Nuño Dry Oloroso)", "1/2 oz Jamaican Rum (Appleton 12 Year)", "1/4 oz Dubonnet Rouge", "1/4 oz Orange Juice", "1 dash Aromatic Pepper (3 Peppercorns)" ], "instructions": "Muddle peppercorns in rum. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Recipe given provided as fractions of a glass (one glass total). We did not fine strain the drink, but aesthetes might consider doing so.", "body_text": "1 oz Sherry (1/2 oz each Lustau East India Solera & Don Nuño Dry Oloroso)\n1/2 oz Jamaican Rum (Appleton 12 Year)\n1/4 oz Dubonnet Rouge\n1/4 oz Orange Juice\n1 dash Aromatic Pepper (3 Peppercorns)\nMuddle peppercorns in rum. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Recipe given provided as fractions of a glass (one glass total). We did not fine strain the drink, but aesthetes might consider doing so.\nLast night before dinner, I started flipping through Albert Crockett's\nThe Old Waldorf-Astoria Bar Book\nin the section after the main listing of cocktails. In the last portion of the book are random lists of drinks such as Cuban and Jamaican cocktails. The \"Jamaican Jollifiers\" section was provided to Crockett by Mr. T.G.S. Hooke who had worked at hotels in Jamaica. One recipe that stood out was the Dolores. This Dolores recipe, unlike some of the others I later found, had the ingredient of \"aromatic pepper\" which I was not fully sure of how to interpret. Since I had prepared an on-the-fly pepper syrup by muddling black peppercorns in simple syrup to make a drink (see the Lila\nhere\nand feel free to vote for my Square Dance while you're there) for the past Thursday's TDN, I went with a similar idea using the rum to help extract flavors.\nThe other attractive part of the cocktail was sherry as a main ingredient with a rum to give it a little bit of backbone. We opted for a blend of sherries to give more character and provide the right level of sweetness. While Lustau's East India Solera is delicious, it is rather sweet for us especially if it were to compose half the drink. And their dry oloroso, on the other hand, is a bit too dry but does add some delicious nutty notes; therefore, we went with an equal part mix of the two with great success. Otherwise, the Dolores had a delightful orange and sherry flavor on the front of the sip followed by the pepper's spice on the swallow, and it served as a good before dinner drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoo30zmZnasMF4zgJiuIMyfrCTu5eWKgHXYFEF44C8XyR5DIrTWONPVb6eCI6Iar0sIoBDop6vjcE6RF1pNM7qpxN71wFB17YhvwQmqTW70DbYsHAUgHi2Wpyg9GbMXudBa_qeb4pyok/s320/dolores353.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoo30zmZnasMF4zgJiuIMyfrCTu5eWKgHXYFEF44C8XyR5DIrTWONPVb6eCI6Iar0sIoBDop6vjcE6RF1pNM7qpxN71wFB17YhvwQmqTW70DbYsHAUgHi2Wpyg9GbMXudBa_qeb4pyok/s800/dolores353.jpg", "comment_count": 0 }, { "title": "potaro punch", "url": "https://cocktailvirgin.blogspot.com/2009/10/potaro-punch.html", "published": "2009-10-13T09:49:00.004-04:00", "updated": "2017-08-30T12:28:16.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": null, "year": null }, "categories": [ "becherovka", "lemon juice", "rum", "tea" ], "ingredients": [ "1 3/4 oz Demerara Rum (Lemon Hart 80)", "1/2 oz Becherovka Liqueur", "1/2 oz Lapsang Souchong Tea Simple Syrup", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Demerara Rum (Lemon Hart 80)\n1/2 oz Becherovka Liqueur\n1/2 oz Lapsang Souchong Tea Simple Syrup\n1/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nOn Saturday night after getting in from watching the\nHonk Festival\nof activist street bands, it was time to make Misty Kalkofen's Portaro Punch. Earlier in the day, I bought some Lapsang souchong tea to make this recipe; Lapsang is a tea flavored through a smoke-drying over pinewood fires process. The punch required a tea syrup which I made through 2 volumes of hot tea to one volume of sugar; for people with sweeter palates might want to go with a more standard equal volume syrup instead of the drier one we opted for. Another component of the punch was a winter-spiced Czech bitter liqueur called Becherovka which is flavored with clove, anise, cinnamon, and other botanicals. The drink's backbone consisted of demerara rum, and thus, the drink was named after a region of Guyana near where these rums are produced. The end result was pleasantly sweet and spicy. The dominant smoky and clove notes made Andrea exclaim, \"This cocktail tastes like a goth club -- thanks Misty!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxQXTd_qRqRLTZQOtaB9Y6OCSNSrW-K74DQJsl9gXYmkFrwghEoSVArBkLUmz980E2hVztg0jp6eIYXsau0IVLQfmXSido4fkZSOR43Ji4BgO5nlOyYhCqGi0iipiWycqsq-iuRdIuro/s320/potaro357.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxQXTd_qRqRLTZQOtaB9Y6OCSNSrW-K74DQJsl9gXYmkFrwghEoSVArBkLUmz980E2hVztg0jp6eIYXsau0IVLQfmXSido4fkZSOR43Ji4BgO5nlOyYhCqGi0iipiWycqsq-iuRdIuro/s800/potaro357.jpg", "comment_count": 2 }, { "title": "sous le soleil", "url": "https://cocktailvirgin.blogspot.com/2009/10/sous-le-soleil.html", "published": "2009-10-13T14:47:00.003-04:00", "updated": "2017-08-30T12:27:35.470-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Cali Gold", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (aromatic)", "cognac", "curacao", "cynar", "maraschino", "mezcal" ], "ingredients": [ "1/4 oz. Cynar", "1/4 oz. Maraschino Liqueur (Luxardo)", "1/4 oz. Mezcal (del Maguey Minero)", "3/4 oz. Grand Marnier", "1 1/2 oz. Cognac (Pierre Ferrand)", "1 dash Fee Brothers Whiskey Barrel-Aged Bitters" ], "instructions": "Stir with cracked ice and serve in a rocks glass.", "body_text": "1/4 oz. Cynar\n1/4 oz. Maraschino Liqueur (Luxardo)\n1/4 oz. Mezcal (del Maguey Minero)\n3/4 oz. Grand Marnier\n1 1/2 oz. Cognac (Pierre Ferrand)\n1 dash Fee Brothers Whiskey Barrel-Aged Bitters\nStir with cracked ice and serve in a rocks glass.\nA little bit of a delay on this post. OK, more than a little. My excuse is that I didn't receive the recipe for this cocktail until quite recently. The Sous le Soleil was Cali Gold's stellar (!) contribution to the Grand Marnier appreciation event held at Drink on 21 September. This cocktail was my 3rd of the evening, preceded by Matt Schrage's\nHugo Ball\n(another Cynar-containing drink) and John's customary welcome-to-the-event punch.\nHugo is a tough act to follow. I decided to stay in the same part of the flavor spectrum, and the Sous le Soleil just blew me away. Mezcal and Cynar are a match made in heaven! The bittersweet artichoke (which still reminds me of Autocrat coffee syrup) blends perfectly with the toasty honey flavor in the mezcal, with flavors hitting all portions of the tongue. Cynar, Grand Marnier, mezcal, and cognac all taste a little sweetish, so the maraschino served to dry it out just a touch. The cognac smoothed out the drink and lengthened the experience of all the flavors, including the touch of orange from the Grand Marnier. This was my favorite cocktail of the night, and I savored it slowly, the way it deserved the be. I also recommended it to just about everyone there who passed within earshot.\nI'd neglected to get any of the recipes for the Drink bartenders' contributions for that night, and I reminded myself that I *must* get this recipe the next time I saw Cali. Fortune smiled on me last Wednesday when I went to sample some of Eric Seed's new offerings at Drink - Cali was spending part of her day off at the tasting. I pestered her for the recipe, which she happily wrote down for me (blushing a little bit at my praise). John positively beamed with pride that his protegee was getting some well-deserved attention. I've been consistently impressed with Cali's mixing intuitions, which show a bit of daring (and I'm certainly in favor of that). I see a distinguished future for her in the craft cocktail world. Go Cali!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "robin wood", "url": "https://cocktailvirgin.blogspot.com/2009/10/robin-wood.html", "published": "2009-10-14T09:57:00.003-04:00", "updated": "2017-08-30T12:27:27.272-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Humberto Marques", "source": "Oloroso", "year": 2009 }, "categories": [ "aperol", "bitters (orange)", "curacao", "madeira", "scotch" ], "ingredients": [ "2 oz Scotch (Caol Ila 12 Year)", "1/2 oz Madeira (Blandy's 5 Year)", "1/2 oz Aperol", "1 tsp Grand Marnier", "3 drop Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with orange twist and raisins.", "body_text": "2 oz Scotch (Caol Ila 12 Year)\n1/2 oz Madeira (Blandy's 5 Year)\n1/2 oz Aperol\n1 tsp Grand Marnier\n3 drop Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. Garnish with orange twist and raisins.\nOn Monday night, I was flipping through some older copies of\nImbibe\nmagazine and spotted the Robin Wood from the January/February 2009 issue. The drink intrigued me due to its use of Madeira which rarely finds its way into cocktails (our blog has 3 other examples where this fortified wine was paired up with Armagnac, rye, or tequila with decent success). The Robin Wood was created by Humberto Marques of Oloroso in Edinburgh and perhaps he brought out the Madeira in honor of his Portuguese heritage. The article though provided the explanation of Humberto seeking a spirit to complement the flavor of a malt whiskey similar to the magic pairing in a Manhattan, and he found Madeira to be the answer. The Madeira worked well with the liqueurs to temper the intensity of the Scotch and delay the onset of the smokiness on the swallow. The sharper notes in the Madeira complemented the ones in the single malt well, and the addition of orange notes helped to round out the flavor profile quite nicely.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-Tn7zmPqgtJDlDoY7FMxlMvsQlW8N_bgMn_GP_7GAsib_40HNwK6tyGtnWgPMLJ5ciY53zURwLZTUb4ErtYyLlnKPsz7sRf_KZqv3cu2yV4zpv_5zq4djk3XcTaZR5Mdf6NzUQv3JfE/s320/robinwood362.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-Tn7zmPqgtJDlDoY7FMxlMvsQlW8N_bgMn_GP_7GAsib_40HNwK6tyGtnWgPMLJ5ciY53zURwLZTUb4ErtYyLlnKPsz7sRf_KZqv3cu2yV4zpv_5zq4djk3XcTaZR5Mdf6NzUQv3JfE/s800/robinwood362.jpg", "comment_count": 2 }, { "title": "puritan cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/10/puritan-cocktail.html", "published": "2009-10-15T14:22:00.004-04:00", "updated": "2017-08-30T12:26:38.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Fredrick L. Knowles", "source": "The Cocktail Book: A Sideboard Manual for Gentlemen", "year": 1900 }, "categories": [ "#drink", "bitters (orange)", "chartreuse (yellow)", "gin", "vermouth (dry)" ], "ingredients": [ "2 1/4 Junipero Gin", "1/2 oz Noilly Prat Dry vermouth", "1/4 oz Yellow Chartreuse", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 1/4 Junipero Gin\n1/2 oz Noilly Prat Dry vermouth\n1/4 oz Yellow Chartreuse\n1 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Tuesday night after a biotech networking event, Andrea and I went down the street to Drink where we found seats at Misty Kalkofen's bar. When Misty asked what I was in the mood for, I commented that it had been a while since I had drank gin and I left the recipe open to her (classic, new, or improvised) as long as it was one I had not tasted before. Misty replied \"The Puritan\" without missing a beat.\nMisty described the drink as \"if a classic Martini and an\nAlaska\nhad a baby.\" While Misty found this recipe in Boothby's\nWorld Drinks and How to Mix Them\n, apparently the drink was created a few years earlier at the end of the nineteenth century. According to Lowell Edmund's history,\nMartini, Straight Up: The Classic American Cocktail\n, the Puritan first appeared in a book published in Boston in 1900 entitled\nThe Cocktail Book: A Sideboard Manual for Gentlemen\nby Fredrick L. Knowles as a precursor to the modern dry Martini. That recipe was essentially a Marguerite (the 1896 recipe of 2:1 Plymouth gin to dry vermouth with orange bitters) with Yellow Chartreuse added, and was perhaps named after its dryness and austerity. Misty commented that she enjoyed the Puritan over an Alaska since the dry vermouth helped to save the balance from being cloyingly sweet. Indeed, the drink was rather dry and had a great mingling of lemon, dry vermouth, and Chartreuse flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmYn73B1CX-bOBRqwG9ae0MHa3I17DxX9InezyStSENynadplfJhVenY22Y6vcDmunpyYG2c8OJNLAfc3yvz85m0sV7EvSag0nsKMnv1gxznwrtLEfk_MNCCeDsQ_1VEp-igMAAQKf3c/s320/puritan363.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmYn73B1CX-bOBRqwG9ae0MHa3I17DxX9InezyStSENynadplfJhVenY22Y6vcDmunpyYG2c8OJNLAfc3yvz85m0sV7EvSag0nsKMnv1gxznwrtLEfk_MNCCeDsQ_1VEp-igMAAQKf3c/s800/puritan363.jpg", "comment_count": 1 }, { "title": "[vieux carre flip]", "url": "https://cocktailvirgin.blogspot.com/2009/10/vieux-carre-flip.html", "published": "2009-10-15T15:50:00.005-04:00", "updated": "2017-08-30T12:25:48.396-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": null }, "categories": [ "#drink", "benedictine", "cognac", "egg", "simple syrup (cinnamon)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Carpano Antica Sweet Vermouth", "1/4 oz Benedictine", "3/4 oz Rittenhouse Rye", "1/4 oz Pierre Ferrand Ambre Cognac", "1/4 oz Cinnamon Simple Syrup", "1 Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass.", "body_text": "1 1/4 oz Carpano Antica Sweet Vermouth\n1/4 oz Benedictine\n3/4 oz Rittenhouse Rye\n1/4 oz Pierre Ferrand Ambre Cognac\n1/4 oz Cinnamon Simple Syrup\n1 Egg\nShake once without ice and once with ice. Strain into a cocktail glass.\nFor my second beverage at Drink last night, I asked Misty Kalkofen to make me something containing sweet vermouth and egg. This combination gave Misty a bit of a pause in her mental search for something classic, so she improvised this recipe. Once I heard the ingredients, I commented that it sounded a lot like a shifted proportion\nVieux Carre\nconverted into a flip. The cinnamon syrup made a decent substitution for the Angostura and Peychaud's bitters and added a lot of flavor to this rather rich drink. After Andrea had a taste, she commented that it \"would be an awesome dessert cocktail.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxftMGv4pNDfnoYBqx71OSoKIKRq2bx7554rc1LG9eREA2o7-oS954JTGY5dUruXIErdR5SgJu-Ncy1iNR7w86iWoSA8PnUlWzGh4tEFUqVU9KOsCZjWnaaZoxe0zXEzxMzvmRljOwkJU/s320/vieuxflip365.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxftMGv4pNDfnoYBqx71OSoKIKRq2bx7554rc1LG9eREA2o7-oS954JTGY5dUruXIErdR5SgJu-Ncy1iNR7w86iWoSA8PnUlWzGh4tEFUqVU9KOsCZjWnaaZoxe0zXEzxMzvmRljOwkJU/s800/vieuxflip365.jpg", "comment_count": 1 }, { "title": "dunaway", "url": "https://cocktailvirgin.blogspot.com/2009/10/dunaway.html", "published": "2009-10-16T14:16:00.005-04:00", "updated": "2017-08-30T12:24:33.015-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (orange)", "cynar", "maraschino", "sherry" ], "ingredients": [ "2 1/4 oz. fino sherry (Lustau)", "1/2 oz. Cynar", "1/2 oz. maraschino liqueur (Luxardo)", "2 dashes Angostura Orange bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 1/4 oz. fino sherry (Lustau)\n1/2 oz. Cynar\n1/2 oz. maraschino liqueur (Luxardo)\n2 dashes Angostura Orange bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter an interesting evening spent networking (ie. watching people play pool) at a bar near South Station on Tuesday, Fred and I walked over the chilly channel to Drink. I was overdressed for the event (in a very business-y suit), but underdressed for the weather, and so when Misty greeted me and asked what I wanted, my first thought was rye (which seems more wintery to me for some reason). I knew it was far too early in the season for Tom & Jerrys, or even hot toddies. As Misty was pondering rye, she mentioned she's been playing with sherry, and so I changed my request - sherry has a nice, warming flavor reminiscent of fall.\nThe Dunaway is named for actress Faye, though I didn't think to ask which era Misty favored - Barfly, Chinatown, or Bonnie and Clyde. The scent of the cocktail was lemony, of course. The sherry and Cynar hit in the middle of the first sip with the nuttiness of the sherry coming through on the finish. As I continued to sip the drink, the order of the Cynar and sherry flavors tipped back on forth. Occasionally the maraschino poked through, and by the bottom of the glass, the Angostura Orange dominated, perhaps aided by the lemon twist. The cocktail reminded me a bit of the Dolores Fred had made several days back. The rum, OJ, and peppercorns shifted the Dolores to a summery drink, whereas the Dunaway definitely tastes of fall to me. Let's hope we get a little bit more fall weather before winter comes here in Boston (\nI refused to turn on the heat this week\nI caved in last night - it'll pop back up into the 60s next week, mercifully).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEO19PwSX1hXfj4ePBCV05NyNQbEohhQwYQcuA8ekjKL-bmLCxqLtct3D3g6iuvi7QGV9yufWrMZPYue6g3rmmjKYvVQZ7sKnuLO3femgd18Ly9LdX0yRe4xwGYfkjOjko8pC2sgBhhrY/s320/dunaway364.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEO19PwSX1hXfj4ePBCV05NyNQbEohhQwYQcuA8ekjKL-bmLCxqLtct3D3g6iuvi7QGV9yufWrMZPYue6g3rmmjKYvVQZ7sKnuLO3femgd18Ly9LdX0yRe4xwGYfkjOjko8pC2sgBhhrY/s800/dunaway364.jpg", "comment_count": 2 }, { "title": "[baby steps]", "url": "https://cocktailvirgin.blogspot.com/2009/10/baby-steps.html", "published": "2009-10-16T14:27:00.002-04:00", "updated": "2017-08-30T12:23:33.256-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (other)", "chartreuse (green)", "gin", "st. germain", "vermouth (dry)" ], "ingredients": [ "2 oz. Hendrick's gin", "1/4 oz. St. Germain", "1/4 oz. Green Chartreuse", "1/2 oz. dry vermouth (Dolin)", "1 dash celery bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Express grapefruit oil (pink, I believe) over the top and drop grapefruit twist into the glass.", "body_text": "2 oz. Hendrick's gin\n1/4 oz. St. Germain\n1/4 oz. Green Chartreuse\n1/2 oz. dry vermouth (Dolin)\n1 dash celery bitters\nStir with ice and strain into a cocktail glass. Express grapefruit oil (pink, I believe) over the top and drop grapefruit twist into the glass.\nBy the time I was ready for my second cocktail at Drink on Tuesday night, I felt nice and warm. Fred had mentioned wanting a gin cocktail for his first, and that stuck in my head. I sat a minute, and thought about one of my recent accomplishments - I ran my very first road race the day before: the Tufts 10K. Though I've been running for over 10 years, I'd always been afraid to compete. A year ago, I couldn't even imagine\nfinishing\na 10K, never mind finishing with sub-9 minute miles. I mastered my fear of competing, so I thought about other things I've been afraid of... like the combination of gin and chartreuse.\nI've tried classically-styled gin cocktails with both green (Bijou, Green Ghost, Last Word) and yellow (Alaska) chartreuse. Heck, I've even invented a cocktail that contained gin and yellow, but there was enough other *stuff* in there that I didn't mind. Once a cocktail approaches equal proportions of gin and chartreuse, a flavor component surfaces that tastes far too sharp to my palate, but I could never quite figure out how to describe that flavor. It just tastes like PANIC. About the only clue I had to go on was that I also can't stand Citadelle gin for much the same reason. Though I've loved gin since I was a wee lass, I did have one gincident a couple of years ago, and it involved a cocktail made with Citadelle. So that flavor might trigger a classic Garcia Effect. Honestly, I'm ready to be over it now.\nSo I asked Misty to be my gin/chartreuse trainer. She set to work, and Fred noted when she brought out the duct tape of cocktails - St. Germain. \"Baby steps,\" she said, as she poured the cocktail into a pretty etched cocktail glass. I sniffed and got a blast of refreshing grapefruit. And then I took a sip. PANIC, OMG PANIC, hey wait, kinda tastes like ... grapefruit, ahh. Subsequent sips gave me exactly the same experience, the wave of fear, followed a few seconds later by the calming bittersweet grapefruit flavor. Misty suggested that the grapefruit was playing Jedi mindtricks on my tongue (\"These aren't the flavors you're looking for. Move along.\"). It also gave me an idea about the origin of the flavor, which I concluded is a variant of bitter citrus. I'm not normally averse to bitter citrus - I can eat lemon and lime wedges perfectly well. Since I show the same aversion to Citadelle, Misty suggested that I look up the botanicals in Citadelle to see if anything stands out. One reviewer suggested that it tasted very bitter orange, and I wonder if that is the key. I'd be curious to see if my fellow cocktail aficionado R. has even experienced anything similar, since she is in fact allergic to oranges.\nThis was a good beginning for me. Baby steps, as Misty said. With training, perhaps someday I'll complete a gin/chartreuse marathon.\nA note on the cocktail name: I briefly considered calling this cocktail \"Jedi Mind Trick\", but I changed my mind.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1cG_krCUAk8X7u5d_p0g_aBrzrTVvkZDuVsz6erHi90ZKCKfcNzqkkyTlkXiBQKhePdlrQZpkqM_0D68wo5Zcw2g2NyfySBCbU29117JlB57DLSOht-1phJ-syTuAFScaEdb5Oz6alU/s320/babysteps367.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1cG_krCUAk8X7u5d_p0g_aBrzrTVvkZDuVsz6erHi90ZKCKfcNzqkkyTlkXiBQKhePdlrQZpkqM_0D68wo5Zcw2g2NyfySBCbU29117JlB57DLSOht-1phJ-syTuAFScaEdb5Oz6alU/s800/babysteps367.jpg", "comment_count": 3 }, { "title": "east india house cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/10/east-india-house-cocktail.html", "published": "2009-10-17T18:22:00.003-04:00", "updated": "2017-08-30T12:21:56.641-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Charles Baker", "source": "Jigger, Beaker and Glass: Drinking Around the World", "year": 1932 }, "categories": [ "bitters (Angostura)", "cognac", "curacao", "maraschino", "pineapple syrup" ], "ingredients": [ "2 1/4 oz Cognac (Courvoisier VS)", "1 tsp Pineapple Syrup (1:1 pineapple juice and sugar)", "1 tsp Curaçao (Curaçao of Curaçao)", "2/3 tsp Maraschino Liqueur (Luxardo)", "3 dash Angostura or Orange Bitters (Angostura)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime twist.", "body_text": "2 1/4 oz Cognac (Courvoisier VS)\n1 tsp Pineapple Syrup (1:1 pineapple juice and sugar)\n1 tsp Curaçao (Curaçao of Curaçao)\n2/3 tsp Maraschino Liqueur (Luxardo)\n3 dash Angostura or Orange Bitters (Angostura)\nShake with ice and strain into a cocktail glass. Garnish with a lime twist.\nFriday night while making pizza, it was time to cross another cocktail off the Anvil's 100 list. I selected the East India Cocktail and began the quest to find the recipe which most closely matched the Anvil's description of \"Cognac, curaçao, pineapple gomme, maraschino, Angostura bitters.\" It was surprisingly difficult since most recipes contain two but not three of the following: curaçao, maraschino, or pineapple syrup (or provide a different recipe entirely). Finally, Charles Baker came through with his recipe in\nJigger, Beaker and Glass: Drinking Around the World\n. I did a double take to confirm that his was similar in proportion to the other recipes since Baker can sometimes be off in his drunken recipe recaps of his adventures; luckily, it was in spec. Baker's recipe did not use the Anvil's pineapple gomme but a soda fountain syrup one (think Monin brand). I compromised by making a syrup with equal volumes pineapple juice and turbinado sugar and skipped the gum Arabic part entirely. Baker had quaffed this drink in 1932 at the Royal Bombay Yacht Club, and he also described a similarly named \"East India Cocktail\" while in Calcutta that contained dry vermouth, sherry, and orange bitters.\nIn Baker's East India House Cocktail, he specified shaking the concoction which led to a bit of foam on the top of our drink (with interesting negative space around the lime peel), and perhaps stirring would have been more appropriate. The difference in mixing results could have been the pineapple juice we used versus the processed soda syrup he recommended, or the bartender simply shook Baker's drink that night. Our drink's nose was full of lime oil and pineapple aromas, and the taste was an alcohol heat flavored by maraschino and curaçao. In addition, the Cognac flavors reared themselves at the end of the swallow. The cocktail, in theory, reminded me a lot of the\nJapanese\nalbeit with more complexity than the Japanese's orgeat- and Boker's-flavored brandy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyVoSp56ma3BdeNSXJc42c7JqwXj1asH_w-4sPrmKOEZJd_E1au_vEhiCbbCcTb_ZLn1XC6RN01n_qlctPTz-r8Dk5XqP_FbjgdhD5yqfIchSmS7llixDmLx5LrWrsBmJiixZF23X5CM/s320/eastindia370.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyVoSp56ma3BdeNSXJc42c7JqwXj1asH_w-4sPrmKOEZJd_E1au_vEhiCbbCcTb_ZLn1XC6RN01n_qlctPTz-r8Dk5XqP_FbjgdhD5yqfIchSmS7llixDmLx5LrWrsBmJiixZF23X5CM/s800/eastindia370.jpg", "comment_count": 0 }, { "title": "sherry cobbler", "url": "https://cocktailvirgin.blogspot.com/2009/10/sherry-cobbler.html", "published": "2009-10-19T18:02:00.003-04:00", "updated": "2017-08-30T12:21:28.746-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Jerry Thomas' Bartender's Guide", "year": null }, "categories": [ "orange juice", "sherry", "sugar" ], "ingredients": [ "2 wineglass (4oz) Sherry (Lustau Dry Amontillado)", "1 tbsp Sugar (Turbinado)", "2-3 slice Orange" ], "instructions": "Shake with ice and allow the cubes to bruise the orange slices (or use a muddler before shaking). Strain into a tumbler filled with shaved ice, and decorate with berries of the season. Add straw.", "body_text": "2 wineglass (4oz) Sherry (Lustau Dry Amontillado)\n1 tbsp Sugar (Turbinado)\n2-3 slice Orange\nShake with ice and allow the cubes to bruise the orange slices (or use a muddler before shaking). Strain into a tumbler filled with shaved ice, and decorate with berries of the season. Add straw.\nThis weekend when we went out grocery shopping, I purchased some blackberries in order to make the Sherry Cobbler off of the Anvil's 100 Drink list. On Sunday night, after finding the recipe in Jerry Thomas'\nBartender's Guide\n, I opened up\nImbibe!\nto see what David Wondrich had to say about this beverage. Wondrich described the Sherry Cobbler as \"Nothing but sherry, sugar, a lot of ice, and a bit of fruit (a slice or two of orange muddled in with the ice and a few berries on top), and a straw.\" He also stated that Thomas more likely used a dry, pale sherry like a Fino or Amontillado, although sweeter, darker sherries could be used if you reduce the sugar (he recommends 2 tsp sugar for dry sherries and 1 tsp for sweeter ones, opposed to the 3 tsp in Thomas' recipe). With that historical note, I opted for our new bottle of Amontillado and set to work. Also new toy-wise for this drink was the handmade Lewis Bag we got at the\nBostonShaker\nstore and wood mallet (purchased elsewhere) to make the crushed ice (ice geeking post forthcoming). The drink itself was very sherry with orange notes adding some complexity. Perhaps we would have gotten more oils from the rinds had I muddled them instead of bruising them with ice cubes during the shake (note: I garnished with virgin orange slices, and strained away what was left of the shaken ones). Even without the muddling, the juice and pulp was mostly freed from the rind. The Sherry Cobbler was a bit quizzical in that it looks and feels like a summery drink except that it uses an autumnal or wintery spirit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfmaxYbSIf_uOsN5ubSfQMrb4_PjHgVxRB5enzda9cfGO4uWmxCplHSuWub35qmkxR7URZZtxVVQwct6CWm0XqwwQOKiFpO0RsfBN7nEwVoTfTa7Bd0D72Asj-wVMZDodT1GmrL12TiU/s320/sherrycobb375.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfmaxYbSIf_uOsN5ubSfQMrb4_PjHgVxRB5enzda9cfGO4uWmxCplHSuWub35qmkxR7URZZtxVVQwct6CWm0XqwwQOKiFpO0RsfBN7nEwVoTfTa7Bd0D72Asj-wVMZDodT1GmrL12TiU/s800/sherrycobb375.jpg", "comment_count": 2 }, { "title": "cleirmeil", "url": "https://cocktailvirgin.blogspot.com/2009/10/cleirmeil.html", "published": "2009-10-20T10:07:00.003-04:00", "updated": "2017-08-30T12:20:54.756-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Maksym Pazuniak", "source": "Rogue Cocktails", "year": null }, "categories": [ "chartreuse (green)", "lime juice", "maple syrup", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz Aged Rum (El Dorado 12)", "3/4 oz Green Chartreuse", "3/4 oz Lime Juice", "1/2 oz Maple Syrup", "1/8 oz Allspice Dram (St. Elizabeth's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Aged Rum (El Dorado 12)\n3/4 oz Green Chartreuse\n3/4 oz Lime Juice\n1/2 oz Maple Syrup\n1/8 oz Allspice Dram (St. Elizabeth's)\nShake with ice and strain into a cocktail glass.\nAfter dinner on Sunday night, it was time for another cocktail. Since the Sherry Cobbler was so old school, I decided to shift gears and make a newer drink which led me to the\nRogue Cocktails\nbook. The drink was created by Maksym Pazuniak of the Cure in New Orleans and he named it in a hurry due to a deadline by googling for \"voodoo gods\". Clermeil is a Voodoo god who makes rivers overflow when angered, which is rather appropriate given New Orlean's history. A quick search found a Huffington Post\narticle\nthat agreed, \"Noted religious entrepreneur Jerry Falwell blamed Katrina's destruction on HIS God's anger over rampant fun and too much sex with too many people in New Orleans. He should have blamed Clermeil, the Voodoo God who, when angered makes rivers overflow. Everybody knows it was Clermeil who did it.\"\nThe cocktail itself was a delight to drink despite its slightly unattractive hue. On the nose, I got the Chartreuse but Andrea picked up more on the allspice dram aromas. The maple syrup did not make the drink too sweet like I had feared and it provided a good balance to the lime, Chartreuse, and dram. It also added a grand mouthfeel to the drink, even more so than gomme syrup. Apparently Maks found the maple syrup a bit too mouth coating and later switched to cleaner tasting reduced cane syrup; this change led him to rename the drink\nCane & Abel\n. Our rum choice was El Dorado 12 Year which is a rather richly flavored rum; however, it did get dominated in this drink and only appeared at the end of the swallow. If I were compare the drink to another, I would have to call this a rum Last Word variation (despite the rum being double the equal parts proportion) where the maple syrup and dram functioned a lot like the Maraschino liqueur in the traditional version.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1Txdv327VG3CvAP7wcqBYgVgGB3JnQ3pBSFS2ZndAUE6lUE8aCIKCg08VvnqfUmzS1mEQL7QHLsKWj-q2p5uaIxEsEN3_mtYoSQVV8w-c8dJ03ApZKXxiMbi16aPgxmAi23j5TSchmc/s320/voodoo378.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1Txdv327VG3CvAP7wcqBYgVgGB3JnQ3pBSFS2ZndAUE6lUE8aCIKCg08VvnqfUmzS1mEQL7QHLsKWj-q2p5uaIxEsEN3_mtYoSQVV8w-c8dJ03ApZKXxiMbi16aPgxmAi23j5TSchmc/s800/voodoo378.jpg", "comment_count": 3 }, { "title": "dutch courage", "url": "https://cocktailvirgin.blogspot.com/2009/10/dutch-courage.html", "published": "2009-10-23T09:22:00.004-04:00", "updated": "2025-12-14T23:41:19.037-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Ceremony", "year": null }, "categories": [ "#eastern standard", "bauchant", "bitters (Angostura)", "bitters (orange)", "genever", "sugar" ], "ingredients": [ "2 oz Anchor Steam Genevieve", "1/2 oz Bauchant Orange Liqueur", "1 heaping barspoon Sugar (white)", "1 dash Angostura Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, and pour ice and all into a rocks glass. Twist orange peel over the top and drop in.", "body_text": "2 oz Anchor Steam Genevieve\n1/2 oz Bauchant Orange Liqueur\n1 heaping barspoon Sugar (white)\n1 dash Angostura Bitters\n1 dash Angostura Orange Bitters\nStir with ice, and pour ice and all into a rocks glass. Twist orange peel over the top and drop in.\nOn Monday night after my 10th anniversary of DJing at Ceremony nightclub, Andrea and I walked to Kenmore Square to get dinner and drinks. Josh Taylor and Hugh Fiore were manning the bar that night (first time I had seen Josh be dressed like a bartender instead of a barback who makes great drinks when need be). Josh talked us through the new drinks on the menu including the new \"Old Fashioned\" section which appeared last Friday. The one that I picked was the Dutch Courage which was listed in Jackson Cannon-ese as using \"Fritz's Genever\". Fritz's spirit turned out to be the Genever-style gin made by Fritz Maytag of Anchor Distilling, so perhaps the drink could be renamed Dutch-style Courage to avoid trouble from the A.O.C.? The drink had a wonderful orange nose and a rather malty flavor. Moreover, the notes from the bitters and the juniper appeared at the end of the swallow. While I am not usually a fan of drinks served on the rocks, this cocktail benefited from it. The Bauchant is a subtle orange liqueur that was overwhelmed by the Genevieve; however, as the ice melted, the bite of the gin decreased and the orange flavors became more apparent.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S1s8rGRV3kZ7nBrARaD2I33ILIQYOmkIn_jUah0vGfkDbK6-4Bjd_9qK2lbnyVCnKxEKFwWKnZc_vdEjsziQWWOE1ncg-UN6-25e_35XKlFshgYppOxXKDre4OjSQULBTs9YiveUDBw/s320/dutchcour384.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S1s8rGRV3kZ7nBrARaD2I33ILIQYOmkIn_jUah0vGfkDbK6-4Bjd_9qK2lbnyVCnKxEKFwWKnZc_vdEjsziQWWOE1ncg-UN6-25e_35XKlFshgYppOxXKDre4OjSQULBTs9YiveUDBw/s800/dutchcour384.jpg", "comment_count": 2 }, { "title": ":: administrata ::", "url": "https://cocktailvirgin.blogspot.com/2009/10/administrata.html", "published": "2009-10-23T09:41:00.002-04:00", "updated": "2017-08-30T12:18:58.673-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "First off, feel free to add our newly created Twitter feed to find out what and where we're drinking at the moment or what cool spirit, bar tool, or antique glassware we just spotted or scored in 140 characters or less:\nhttp://twitter.com/cocktailvirgin\nAnd second, the F.T.C. is making bloggers disclose samples and the like. It's true: we do get invited on occasion to free special events (such as the Bols Genever release party) as press and do receive free samples of bargoods to try out. These free-bees do not buy a good review although we are more likely to write about our positive experiences with the cocktails that result from them. This blog is what the 4 Cocktail Virgin/Sluts drink while at home or out as a way of recording for posterity the recipes we have enjoyed. We do realize that we have an effect on people's consumerisms, and we respect that and only discuss products and drinks that make us happy. Spirits that get used can often be substituted; bars do this all the time, so if you are playing the home game, do not fret about making due with what is in stock. Indeed, part of specificity is to maintain an accurate record of events and not to promote individual products per se.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "big star", "url": "https://cocktailvirgin.blogspot.com/2009/10/big-star.html", "published": "2009-10-23T10:11:00.004-04:00", "updated": "2017-08-30T12:18:34.053-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (Angostura)", "galliano", "gin", "grapefruit juice", "lillet", "simple syrup" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Lillet Blanc", "1/2 oz Grapefruit Juice", "1/2 oz Galliano", "1/4 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a star anise.", "body_text": "1 oz Gin (Beefeater)\n1 oz Lillet Blanc\n1/2 oz Grapefruit Juice\n1/2 oz Galliano\n1/4 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a star anise.\nFor last night's Thursday Drink Night (every Thursday from 7pm E.S.T. onward) on\nMixoloseum\n, the theme was \"Not Absinthe\". All aniseseed- or star anise-based spirits save for absinthe were fair game including aquavit, arak, anisette, pastis, Becherovka, ouzo, and Sambuca. I got creative and chose one that was not in the announcement's list -- Galliano, a complex herbal liqueur flavored with anise, star anise, vanilla, and other botanicals. The thought of star anise for some reason made me think of the influential 70's band Big Star which became not only the soundtrack for drink creation but the name of the cocktail as well.\nThe first sip of the Big Star was a bit sharp in a Campari sort of way; however, that sharpness faded rapidly after the first sip. After that brief acclimation stage, the drink was a very herbal and complex citrus cocktail. The anise notes seemed to appear earlier in the drink and the vanilla notes surfaced more towards the end of the glass.\nAs a side note, I cannot hear about or drink Galliano without thinking of this amazing paranoid delusional\nphone call\nthat a late night WFMU DJ received. The description of \"over the course of four and a quarter paranoid minutes the caller pressed his case for why the Galliano bottle is an instrument of pure evil and should be removed from the market permanently\" only scratches the surface of the story. Reminds me of the joys of doing late night college radio back in the day. Remember, the bottle should just pick up and pour a drink. Enjoy!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3mbMcOHI3p9hgAataSOr2QgNIV4ihAMXviVL_2HLgK3RddG8aG9JfcXE3w19WasYvx7-d8MgZ2yRrmWJWewqk3bs38CfdYLBj2xBD9IObi-Hbe4dIg7t1HspsTC9qNFF7kvlTcPnxIY/s320/bigstar390.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3mbMcOHI3p9hgAataSOr2QgNIV4ihAMXviVL_2HLgK3RddG8aG9JfcXE3w19WasYvx7-d8MgZ2yRrmWJWewqk3bs38CfdYLBj2xBD9IObi-Hbe4dIg7t1HspsTC9qNFF7kvlTcPnxIY/s800/bigstar390.jpg", "comment_count": 0 }, { "title": "nineteen", "url": "https://cocktailvirgin.blogspot.com/2009/10/nineteen.html", "published": "2009-10-26T19:41:00.003-04:00", "updated": "2017-08-30T12:18:01.603-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "cherry brandy", "gin", "simple syrup", "vermouth (dry)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month’s\nMixology Monday\n(MxMo XLIII) is \"Vermouth\" as chosen by Vidiot of the\nCocktailians\nblog. The concept was \"to present a delectable vermouth cocktail for us all to drool over. Sweet/Italian or dry/French vermouth are fair game of course, as are quinquina, aperitif wines like Pineau des Charentes, or for that matter any fortified, aromatized wine such as Lillet or Dubonnet.\"\nFor this theme, I wanted to focus on a recipe that featured mainly vermouth. Such drinks are a lot lighter than spirit-based cocktails and often work better when confronted with an empty stomach. Recipes that popped into my head, such as\nHalf Sinner-Half Saint\n,\nFig Leaf\n,\nChrysantemum\n, and\nBamboo\n, all fit the bill except that I had already written about them. To start my search for a new recipe, I opened up my copy of Patrick Duffy's\nThe Official Mixer's Manual\n(1975 edition) for it has a section dedicated to aperitif wine-centric recipes. There I found the recipe for the Nineteen which was consists of more than half dry vermouth, and after reading the rest of the ingredients, I was intrigued. Seeking back for an older recipe, the same proportions as Duffy's appear in the the 1930\nSavoy Cocktail Book\n, while variations appear in Boothby, Stan Jones, and Esquire.\nNineteen\n• 2/3 Dry Vermouth (2 oz Dolin)\n• 1/6 Dry Gin (1/2 oz Aviation)\n• 1/6 Kirsch (1/2 oz Trimbach)\n• 1 barspoon Absinthe (1/8 oz Kübler)\n• 4 dash Simple Syrup (1/4 oz)\nStir with ice and strain into a cocktail glass.\nIndeed, the two-thirds part vermouth made the Nineteen rather light and easy to drink. On the sip, the first sensation at the tip of the tongue was a sweet fruit note from the kirsch and simple syrup with perhaps augmented by citrus peel flavors from the vermouth. Next came the absinthe followed by a combination of the winy-ness of the vermouth plus botanical notes from the gin. The drink did prove to be an outstanding aperitif cocktail and prepared our palates well for the dinner that was about to be served.\nCheers to Vidiot for hosting and to the rest of the Mixology Monday crew for participating!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNjy02DGoUS4uMvAZoMMyJhkhsFncKiUZDO1vfP5BXAaC86Qq6RvZndlfshNIud57lf0bqY0aBx4j5oNDUWFfwVBS2N2rPq6dzrJxnZtr1ZwoEK2ynifRAM6ZLnVHAftV4kKgrntg6dg/s320/nineteen388.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "masquerade", "url": "https://cocktailvirgin.blogspot.com/2009/10/masquerade.html", "published": "2009-10-27T15:15:00.004-04:00", "updated": "2017-08-30T12:17:19.395-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Harman Burney Burke", "source": "Burke's Complete Cocktails And Drinking Recipes", "year": 1936 }, "categories": [ "#green street", "absinthe", "egg white", "gin", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Plymouth Gin", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "2 drop Kübler Absinthe", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a wine glass. Add the White of 1 Egg", "body_text": "2 oz Plymouth Gin\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n2 drop Kübler Absinthe\n1 Egg White\nShake once without ice and once with. Strain into a wine glass.\nOn Sunday evening after returning from our weekend adventure, Andrea and I stopped into Green Street before finally making our way home. We found seats at the far end of the bar and sat down in front of ex-Alchemist Lounge bartender Derric Crothers who took our drink orders. Off of the 6 page menu I chose the Masquerade. I later was able to trace the recipe back to Harman Burney Burke's 1936 book,\nBurke's Complete Cocktails And Drinking Recipes\n, through the help of the internet for the book is not yet in my collection. Burke's recipe appears to be a bit drier than Green Street's but otherwise very similar:\nGin, 1 Jigger\nGum Syrup, 1 Teaspoonful\nAbsinthe, 1 Dash\nAdd the White of 1 Egg\nJuice of 1 Lime\nIce. 35 Shakes. Strain and serve.\nI am not so sure that gum syrup would be noticeable over simple syrup when used with egg whites, since egg whites impart a different order of magnitude for mouthfeel. In the Green Street version, even with two drops, the drink had a good absinthe nose. The Masquerade's flavor was dominated by a dry lime taste with hints of the gin botanicals. The egg served to mellow out the drink quite a bit, although as the drink warmed up, the citrus and gin came more to the forefront.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJDaHhtNNfuXqdcTAdveEsEW_ZEv-L28sXzysRqQhvwL79lCM0shglJ9JnDLdVJFTO-bcRNMPC77kn30E3rVbKPpiBuugJhf6K7iANndzHOttiCDCGAJm5tTaapbN_Xrrqja6T6JDUiI/s320/masq393.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJDaHhtNNfuXqdcTAdveEsEW_ZEv-L28sXzysRqQhvwL79lCM0shglJ9JnDLdVJFTO-bcRNMPC77kn30E3rVbKPpiBuugJhf6K7iANndzHOttiCDCGAJm5tTaapbN_Xrrqja6T6JDUiI/s800/masq393.jpg", "comment_count": 0 }, { "title": "pearl white", "url": "https://cocktailvirgin.blogspot.com/2009/10/pearl-white.html", "published": "2009-10-27T15:58:00.003-04:00", "updated": "2017-08-30T12:16:38.769-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "gin", "lemon juice", "lillet", "simple syrup" ], "ingredients": [ "1 1/2 oz Bombay Dry Gin", "1/2 oz Lillet Blanc", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 sprig Mint" ], "instructions": "Shake with ice. Double strain (to remove mint bits) into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Bombay Dry Gin\n1/2 oz Lillet Blanc\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 sprig Mint\nShake with ice. Double strain (to remove mint bits) into a cocktail glass. Garnish with a lemon twist.\nFor my second drink at Green Street on Sunday night, I stuck with the gin theme and picked out the Pearl White off of the long cocktail list (shown in the photo above). While I could not find a source for this recipe, it appears to be very similar to a classic Southside with an addition of Lillet. The mint and lemon contributed greatly to the Pearl White's aroma. Moreover, the mint carried over into the taste to augment the gin sour's flavor. Indeed, the gin and Lillet were detectable in the beginning of the sip before being chased by the citrus and mint notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl_clO4JTv9H_d5p_ET3-xuWRh40q6_8_RrRXfq_BLBK5Y_rGbowEpXyOdmNZ7Qmha7t1I5L5KtHBYxsaSihGAt82z0m7Ho5U1Fyz13f7grwLbVVJBrKm1XdaXKygLnCMS21GOU6RiCs/s320/whitepearl394.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl_clO4JTv9H_d5p_ET3-xuWRh40q6_8_RrRXfq_BLBK5Y_rGbowEpXyOdmNZ7Qmha7t1I5L5KtHBYxsaSihGAt82z0m7Ho5U1Fyz13f7grwLbVVJBrKm1XdaXKygLnCMS21GOU6RiCs/s800/whitepearl394.jpg", "comment_count": 0 }, { "title": "bless up", "url": "https://cocktailvirgin.blogspot.com/2009/10/bless-up.html", "published": "2009-10-28T15:38:00.002-04:00", "updated": "2017-08-30T12:16:33.781-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Willy Shine", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "averna", "creme de cacao", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Appleton Estate Reserve Rum", "3/4 oz Carpano Antica Sweet Vermouth", "3/4 oz Aperol", "2 barspoon Averna", "1 barspoon Creme de Cacao" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist. Stir with ice and strain into a cocktail glass. Flame an orange twist over the top and drop in. Build over ice in a highball glass. Fill with Ting and garnish with an orange twist.", "body_text": "1 1/2 oz Appleton Estate Reserve Rum\n3/4 oz Carpano Antica Sweet Vermouth\n3/4 oz Aperol\n2 barspoon Averna\n1 barspoon Creme de Cacao\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nLast night, Andrea and I attended an Appleton Rum event at Eastern Standard co-hosted by Contemporary Cocktail's Willy Shine, John Lermayer, and Eastern Standard's Jackson Cannon. We met John at Tales of the Cocktail a few months ago and he is here in Boston preparing the Woodward, the bar at the Ames Hotel in the Financial District, for its opening in mid-November. Two of the Woodward's bartenders were in attendance, and the one that I spoke to had a great interest in making bitters (although sadly, he would not reveal what drinks were going to be on the menu). While Willie was at Tales this year, neither Andrea nor I met him, but we were amused to hear that he was born and grew up in Union Square, Somerville, close to where the Boston Shaker store currently is located.\nFour drinks were on the menu last night; all were featuring Appleton Estate's Reserve Rum which is a blend of 20 different rums. While we did not have a chance to taste the spirit straight, there was a nice degree of spice detectable from the rum in the various drinks. My favorite drink of the night was the Bless Up which Willie Shine made for me. The Bless Up started with an orange oil nose which led into a rather rich and complex drink. Chocolate notes from the Creme de Cacao and Carpano Antica vermouth were complemented by the spiciness of the rum and Averna amaro and by the sweet fruit notes of the Aperol. The drink was very similar to the Dub Treo which they were also serving last night.\nDub Treo\n• 1 1/2 oz Appleton Estate Reserve Rum\n• 3/4 oz Carpano Antica Sweet Vermouth\n• 3/4 oz Aperol\n• 1 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a cocktail glass. Flame an orange twist over the top and drop in.\nThe Dub Treo was described as a rum Negroni-sort of drink which reminded me a bit ingredient-wise of\na drink\nthat Eastern Standard's Hugh Fiore made me last year using Gosling's Family Reserve Rum. The Dub Treo, while less complex than the Bless Up, featured some delightful cinnamon notes from the bitters and vermouth which worked well with the spice flavors in the rum. Indeed, there was some beauty in its subtlety relative to the Bless Up.\nAbove is Eastern Standard's Kit Paschal about to flame an orange peel over my Dub Treo. Earlier, Kit relayed a story to us about how he ran all over town gathering up two cases-worth of Ting, a Jamaican grapefruit-flavored soda, a few bottles at a time. The Ting ended up in a highball beverage, the Appleton Ting.\nAppleton Ting\n• 2 oz Appleton Estate Reserve Rum\n• 1/2 oz Agave Nectar-Lime Juice Mix (1:1)\nBuild over ice in a highball glass. Fill with Ting and garnish with an orange twist.\nThe Appleton Ting was our entry drink and it was a good showcase for the rum flavor due to the lighter ingredients. John Lermayer, who made us the drink, described it as a Jamaica's answer to the Dark & Stormy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhls2OSyhS5MmAaROJVnaoVrRWfhnbAEY_OktuDqpWdH_GHY5tg6te3L-hyBWSkDDz-BAHZzUQs-8cQs8WBw-PlZa8eAkIVpSiPK_hXkm3KhYiqk_IQz6GO7xrpaE6P4D_i2m0VkdZ3xFk/s320/appleton396.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wgNEkAFskFXH0fGsXMo4_IaZIuZ-HRFw_iKDlK9U9WaNY75lqHEu-OAdLiDrRcpyh9ZiUzD7iban5n7_2TPPWB-5PUanexVxl9OKErR2hUyX-FQPcohyphenhyphenPJXVGdVzqrbNnvGETgL_jg4/s320/appleton398.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhls2OSyhS5MmAaROJVnaoVrRWfhnbAEY_OktuDqpWdH_GHY5tg6te3L-hyBWSkDDz-BAHZzUQs-8cQs8WBw-PlZa8eAkIVpSiPK_hXkm3KhYiqk_IQz6GO7xrpaE6P4D_i2m0VkdZ3xFk/s800/appleton396.jpg", "comment_count": 0 }, { "title": "marco-antonio", "url": "https://cocktailvirgin.blogspot.com/2009/10/marco-antonio.html", "published": "2009-10-29T10:13:00.002-04:00", "updated": "2017-08-30T12:15:24.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "La Florida Cocktail Book", "year": 1935 }, "categories": [ "egg white", "gin", "grapefruit juice", "grenadine", "maraschino" ], "ingredients": [ "1/3 Juice of a Grapefruit (2 oz)", "1 tsp Maraschino Liqueur (Luxardo)", "2 oz Gin (Beefeater 24)", "1 tsp Grenadine (Homemade)", "1/2 Egg White" ], "instructions": "Shake 10 seconds without and 30 seconds with ice. Strain into a cocktail glass. Shake with ice and strain over a glass filled with crushed ice.", "body_text": "1/3 Juice of a Grapefruit (2 oz)\n1 tsp Maraschino Liqueur (Luxardo)\n2 oz Gin (Beefeater 24)\n1 tsp Grenadine (Homemade)\n1/2 Egg White\nShake 10 seconds without and 30 seconds with ice. Strain into a cocktail glass.\nLast night, I was thinking about the\nJosephine Baker\nand decided to flip through the pdf of the 1935\nLa Florida Cocktail Book\nfrom The Florida Bar in Havana, Cuba. One recipe that appealed to me was the Marco-Antonio perhaps due to\nMarco\n(technically Marconi after the Marconi Wireless) pestering me at the time by continuously jumping up on my computer desk for attention. The recipe reminded me a bit of the\nHawaiian\nwhich I remembered as a gin drink (although we made it as the dark rum version). The Marco-Antonio's measurement for the juice made me wonder what volume of liquid would be in a 1935 grapefruit. I ended up choosing an equal parts ratio to make the drink neither too boozy nor too juicy, besides figuring that a vintage grapefruit was probably the juice equivalent of a navel orange of today (cerca 6 oz). Also, a similar recipe on CocktailDB supported the equal parts concept:\nEdith Day Cocktail\n• 1 1/2 oz Grapefruit Juice\n• 1 1/2 oz Gin\n• 1 Egg White\n• 1/2 tsp Sugar\nShake with ice and strain over a glass filled with crushed ice.\nFor a gin, I chose Beefeater 24 which has some rather strong grapefruit notes although many of the gin flavors were lost or subdued in the egg-juice mix. The grapefruit carried over in the nose and the drink was rather sweet tasting. The gin notes did appear briefly on the sip after the fruit wave, and the Maraschino popped out at the end of the swallow. The egg white provided a good head on the drink and some smoothness to the drink, all while not seeming like an egg drink (at least the way they do with straight spirits). If we had chosen to use a third of a modern grapefruit, the drink would have been larger than most of our cocktail glasses and would have probably made for a good highball drink instead. Perhaps some tonic water or champagne could add some extra zip in that format. As for zip in this format, the Maraschino did add some complexity although some cocktail bitters such as Peychaud's or orange, whether added in the mix or added dropwise to the egg white froth surface, might have been a nice touch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtM3I_OA4fw2LWy6teoShXsUUOih06D_mF1y6oSZjw9J2xgeyWy1qR5UCQys_ggDL4rOIa70D2VxEuk0SduPdHzmk3mDb3y-Vc4kniZ715IC906MocpdTgUFTcwHtkT0N__1s3yuVcXTo/s320/marconi400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtM3I_OA4fw2LWy6teoShXsUUOih06D_mF1y6oSZjw9J2xgeyWy1qR5UCQys_ggDL4rOIa70D2VxEuk0SduPdHzmk3mDb3y-Vc4kniZ715IC906MocpdTgUFTcwHtkT0N__1s3yuVcXTo/s800/marconi400.jpg", "comment_count": 0 }, { "title": ":: ice geeking ::", "url": "https://cocktailvirgin.blogspot.com/2009/10/ice-geeking.html", "published": "2009-10-31T11:02:00.003-04:00", "updated": "2019-05-02T13:14:45.065-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [], "instructions": null, "body_text": "Preparing drinks can be facilitated by owning the proper tools. While a lot of people have spoken about the shakers, jiggers, and the like, very little has been written about ice tools. Ice plays a critical part in the drink making and enjoying experience, and its shape and size can effect everything from the preparation to the presentation. Here, I will talk about some of my more recent purchases in regards to processing small format ice and I will point you in the right direction if large format ice is your thing.\nThe ice tapper is the most frequently used tool in my arsenal; it is used to crack ice cubes into smaller pieces. Smaller pieces of ice have a greater surface area and thus cool drinks down quicker (given the same amount of ice). This can be advantageous during stirring and shaking many drinks. An exception to this is egg drinks where you want more froth which is best generated with large cubes; however, I have seen bartenders use a mix of cubes and cracked ice to promote both cooling and frothing. Surprisingly, it does not take a lot of force to break ice (although for more fine crushing, it does). With square cubes (made in Tovolo Perfect Cube silicone ice cube trays), it takes about 3 taps. The trick is not to tap the same side multiple times in a row, but to turn the cube to a new side each time. Each tap sets up cleavage planes that lead to the cube ending up anywhere from 3-12 pieces depending on your force, the tool, and the ice. While harder taps do work well, it does end up scattering ice fragments across your kitchen. In the photo are three of our crackers. The bottom one is a new one we bought at the\nBoston Shaker\nand, despite seeming rather light, is rather effective. The middle one is a vintage one we found in an antiques store in Somerville, NJ. Besides the cool Bakelite handle, the heavy ball and spring combination can generate a good amount of ice cracking power with very little hand movement. The top one is another vintage piece, a simple barspoon. Yes, the back side of the barspoon you already own will crack ice quite well. It does not have the springiness in the shaft that the other crackers do, but it will work quite well.\nIce tappers can only do so much. For a glass full of chipped ice for Tiki drinks or Juleps, tappers would become tedious besides the pieces being often larger than desired. One of the more useful tools which spares you the horrible noise of the electric blender is the manual ice crusher. Pictured above is an older Art Deco Ice-O-Mat reproduction I bought on eBay. Metrokane makes a few styles of ice crushers (the Boston Shaker sells one) and there are often vintage (especially wall-mounted) ones in antiques stores. While ours is stylish, it has a low ice capacity (2-3 at a time) and only produces one size of ice. The newer ones can hold more cubes in the hopper and will do two sizes depending on which way you crank the handle (as well as often have a vacuum to attach it to the counter).\nFor even finer ice, a very satisfying tool is the Lewis bag. The Lewis bag is nothing but a tough canvas bag that you load the ice into, fold over the opening, and then smash the ice with a mallet or meat tenderizer. The bag pictured above is a hand-stitched one we bought at the Boston Shaker which is rather well made (besides coming in a variety of colors). We also have a canvas bank bag (seen below the ice tapper and Ice-O-Mat above) which works well but is not as thick, well-seamed, or attractive as the handmade ones, but was a lot cheaper and come in a variety of sizes. And for the DiYers out there, follow bartender Josie Packard's lead and sew your own! The one she did for Drink uses thick canvas that is triple-stitched via a sewing machine (according to the bartenders there, it is more likely to give out in the center than through the stitching when being used). For a striking implement, I got a pair of his and hers factory seconds mallets off of eBay. I was tempted by some of the vintage ones but got frustrated with the bidding wars and went with something off of the buy-it-now list. The end result is finely crushed ice (although larger sized pieces will be in the mix depending on how thoroughly you smash away) which was perfect in our\nSherry Cobbler\n.\nThis list of ice processing tools is by no means complete; for example, I have seen ice crushed via wood muddler in a mixing glass. And there are plenty of ice geeks who want to go even more old school and render large format ice down into the proper size and shapes of their choosing. Drink in Boston, for example, purchases 50 pound ice and uses a variety of shavers (think wood planes for ice), cleavers, and ice picks. The shavers seem to work the best in terms of generating the finest ice without electricity albeit with a bit of time and effort. For some of the best ice picks I have ever seen, go visit\nCocktail Kingdom\nand look at their Japanese ice picks. The rest can be found in various antiques stores (although I have no clue how long John Gertsen of Drink searched for his bar's tools).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSElpSaOBsju7vYJbbE6oB3k5jFbzeH-n5dKVOdIq2zEeQOu-DZdGV3HM9v7WqLZPzwEU5E8PV8XEyYKJ-ruMxKHXEb-8iszccWiXazqdzMhp_RVQm4i7vv4Y_S4-Xk2Xa3cE07CPy6o/s320/icenerd380.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU5mAl-3cboUyKcTMjhMKXy0pxRpO8GgZB-nmvIr9aq9res9lNp_6zXBPlx2mEZXMn5ZNhQ1_kbuMVfyG9YUSU4MR3TrWJC8KmVr9RK7LUbQe8c5DjnneYZ22nkCsUfHRzrKPAnXR_VM/s320/icenerd382.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG09d41rhS_hM_R7B6zoUDJq7zpnMKKcpe1patY8g-oWF4caqSyJmLMaJlYJdUItdS3xWAkwSjuw_KviSNj-vh9nWdcVtzjHlTe1wM8EuqYcNX7FiL3knNtn_yi6qZsOvXIRhEORLlU0U/s320/icenerd383.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbf-9kEOa12pifCg9unKBuQggoKqciIjyPYtrL13y9hcTxSvNZKQoG1U8g0UjZK1jJcxe-fg9wyV1wtF8GtuOLkXz6rXnQ4EEzqDkU-hkzveWsViD_YJQUoTlgLx8xgPX222Je-CFUIc/s320/icenerd373.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_sNhx98nN2-KymIzGoRafXD7dt0eTEKYut8tjDaH4pf8XA6m7ZmxgPN0ntssPMINHIHi7FjxUCPZLXHqYK08Lo6Cwr5gpgMY_TvPp3OjPhBCGNtKe-k07TRQ466mOp4x12QDSmg_gK4/s320/icenerd374.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSElpSaOBsju7vYJbbE6oB3k5jFbzeH-n5dKVOdIq2zEeQOu-DZdGV3HM9v7WqLZPzwEU5E8PV8XEyYKJ-ruMxKHXEb-8iszccWiXazqdzMhp_RVQm4i7vv4Y_S4-Xk2Xa3cE07CPy6o/s800/icenerd380.jpg", "comment_count": 0 }, { "title": "golfer's special", "url": "https://cocktailvirgin.blogspot.com/2009/11/golfers-special.html", "published": "2009-11-02T10:34:00.004-05:00", "updated": "2017-08-30T12:11:13.707-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "bitters (orange)", "cherry brandy", "gin", "lemon juice", "lillet" ], "ingredients": [ "1/3 Cherry Brandy (1 oz, Trimbach Kirsch, see text)", "1/3 Dry Gin (1 oz, North Shore Distillers No. 6)", "1/6 Lillet Blanc (1/2 oz)", "1/6 Lemon Juice (1/2 oz)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Cherry Brandy (1 oz, Trimbach Kirsch, see text)\n1/3 Dry Gin (1 oz, North Shore Distillers No. 6)\n1/6 Lillet Blanc (1/2 oz)\n1/6 Lemon Juice (1/2 oz)\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass.\nOn Friday night, I flipped through the 1937\nCafé Royal Cocktail Book\nlooking for a drink to make; the Golfer's Special seemed rather intriguing with the cherry brandy and Lillet so we decided to give it a go. The identity of \"cherry brandy\" was a little confusing but I figured it meant kirsch instead of a cherry liqueur such as Cherry Heering or Maraschino since an eau de vie better matched the subtlety of Lillet in my mind than the other forms. Indeed, the Golfer's Special was delightful with kirsch and gin flavors up front and lemony and Lillet flavors on the swallow. The drink was rather dry and tart over all, and while it was enjoyable to drink, it made me wonder if I had made the proper choice.\nTherefore, I made the drink with Cherry Heering and switched the gin to a hardier one, Beefeater. While the drink was no longer sharply dry, the Heering was too dominant and it donated a syrupy, winey component to the mix and made my mind think that there was Dubonnet in it. Although I did not try Maraschino liqueur, I did add a barspoon of simple syrup to my first drink which seemed to split the difference in sweetness without masking the more subtle flavors. The touch of sugar made the drink a bit less sharp and might be a good addition to the Golfer's Special for many people when making the recipe with a dry eau de vie.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpriF15a6GNerrFI4H203LMB1lL6XJM5S0xJwmZeeKE64IWaCeHrZ1WPlAIJPrKcp9ANjClpIHVS-cLVXxxWzaMfeZpOaop2jP3cNQc4AuC4m_RcXNploMoABNUdE0OvsQaq9hdxjrV5s/s320/golfer403.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHh5pXo9vgUo3wVKc5Zw6uNIeyGcYDOC4fNLOkmWIfPI2PnOj8mlGSsqOY9WCnL-uP1X8GaQXf6ASl9ZWVn9mGYXHr9CXy7n6JpbalYPCGqms9bQ5HdpB9KlIfqPS-bmlIIy1BJpkBmw8/s320/golfer404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpriF15a6GNerrFI4H203LMB1lL6XJM5S0xJwmZeeKE64IWaCeHrZ1WPlAIJPrKcp9ANjClpIHVS-cLVXxxWzaMfeZpOaop2jP3cNQc4AuC4m_RcXNploMoABNUdE0OvsQaq9hdxjrV5s/s800/golfer403.jpg", "comment_count": 0 }, { "title": "leathercoat", "url": "https://cocktailvirgin.blogspot.com/2009/11/leathercoat.html", "published": "2009-11-03T15:23:00.005-05:00", "updated": "2017-08-30T12:09:47.983-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Eastern Standard", "year": null }, "categories": [ "#drink", "bitters (aged)", "scotch" ], "ingredients": [ "2 oz White Horse Blended Scotch", "1 barspoon Roxbury Russet Apple Butter (see text below)", "2 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Stir in a rocks glass with a large ice chunk. Garnish with a sage leaf.", "body_text": "2 oz White Horse Blended Scotch\n1 barspoon Roxbury Russet Apple Butter (see text below)\n2 dash Fee's Whiskey Barrel Aged Bitters\nStir in a rocks glass with a large ice chunk. Garnish with a sage leaf.\nTwo nights ago, Andrea and I went to Drink and sat at the ice bar where John Gertsen was tending. Although it was Tiki Sunday, the drink that John suggested that I try first did not follow the night's theme. However, it was one that Misty Kalkofen recently created for a dinner at Eastern Standard in honor of Jill DeGroff's new book,\nLush Life: Portraits from the Bar\n. The star ingredient of this Fall cocktail was apple butter made from Roxbury Russet apples which are believed to be the oldest cultivar of apples grown in the United States. The apples originated not too far from the bar in Roxbury, now a suburb of Boston, during the mid 1600s. The drink is named after the cultivar's nickname of \"leathercoat\" due to the apple's rough, russeted skin. As for the apple butter recipe, John seemed to suggest that Misty followed a standard recipe and used shredded apples, sugar, cider vinegar, and some salt and cooked it down to the consistency of maple syrup. John stated that they used the peels which are rich in flavor but left out the cores which contain a large part of the pectin. And note, there are commercially available apple butters on the market if you do not feel like making your own batch (although you will have less choice in the apple varietal).\nThe Leathercoat had a rich Scotch and cinnamon nose with hints of chlorophyll from the sage leaf garnish. The apple butter contributed a considerable mouthfeel to the drink and worked rather well flavor-wise with the Scotch and cinnamon (from the bitters). Overall, the Leathercoat was a delightful Old-fashioned style cocktail with a pleasant degree of smokiness, spice, and tart apple goodness which worked well with the autumn night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7iqBLU22lSg9d1ApfziC_tcFdYtbk79vLrcd2p62JwlwzOmN4uuIj94sqUFcEHfDCWlumGwZMJ_ldnjC6LpR5HOqS_g2hD6wRS0ExT5qeFXWgEseNlPnJnzzL2UanZR0rTvZr8Db8hQ/s320/leather406.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7iqBLU22lSg9d1ApfziC_tcFdYtbk79vLrcd2p62JwlwzOmN4uuIj94sqUFcEHfDCWlumGwZMJ_ldnjC6LpR5HOqS_g2hD6wRS0ExT5qeFXWgEseNlPnJnzzL2UanZR0rTvZr8Db8hQ/s800/leather406.jpg", "comment_count": 0 }, { "title": "helen the pacific", "url": "https://cocktailvirgin.blogspot.com/2009/11/helen-pacific.html", "published": "2009-11-04T15:59:00.005-05:00", "updated": "2017-08-30T12:09:13.576-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Randy Wong", "source": null, "year": null }, "categories": [ "#drink", "falernum", "grenadine", "maraschino", "pimento dram", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "3/4 oz Lemon Hart 80 Demerara Rum", "3/4 oz Neisson Rhum Agricole (*)", "3/4 oz Lime Juice", "1/2 oz Luxardo Maraschino Liqueur", "1/4 oz St. Elizabeth's Allspice Dram", "1/4 oz Velvet Falernum", "1/4 oz Grenadine", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Tiki mug filled with crushed ice. Add straw and garnish with a lime twist and a cherry.", "body_text": "3/4 oz Lemon Hart 80 Demerara Rum\n3/4 oz Neisson Rhum Agricole (*)\n3/4 oz Lime Juice\n1/2 oz Luxardo Maraschino Liqueur\n1/4 oz St. Elizabeth's Allspice Dram\n1/4 oz Velvet Falernum\n1/4 oz Grenadine\n1/4 oz Simple Syrup\nShake with ice and strain into a Tiki mug filled with crushed ice. Add straw and garnish with a lime twist and a cherry.\nI eventually did acquire a Tiki drink at Drink's Tiki Sunday night. When Cali Gold came by to discuss drink options for our second round, I asked for her for a Tiki drink that I have not had before. She replied that Sam Treadway just made one with rhum agricole and asked if that would be acceptable. And how could I say no to rhum agricole?\nThe drink, Helen the Pacific, was created by Tiki enthusiast Randy Wong who was sitting behind us at the center bar. Randy's Tiki interests go beyond the libation as he leads an exotica band, the\nWaitiki 7\n, which we had a chance to see at the\nBeantown Sippin' Safari\nTiki fest held at Pho Republique two years ago. I could not confirm if the drink's name was a take on the 1968 World War II movie,\nHell in the Pacific\nstarring Toshiro Mifune, but it seems likely.\nHelen the Pacific had the citrus, allspice, and clove flavors from the lime, dram, and falernum in the front part of the sip. The Maraschino notes became more evident in later sips and followed the citrus and spice wave. Surprisingly, the rum flavors were more elusive which is odd since rhum agricole is often not that subtle. Overall, it was well balanced and a delight to drink although I wish the rum flavors were a little stronger. However, many drinks of the genre shoot to mask the flavor of the alcohol so perhaps it was more authentic that way.\n(*) Post note: I emailed Sam and asked which rhum agricole he used, and he replied, \"I used the blanc... but Randy Wong believes that the Gold makes it infinitely better\".", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxcpCOCF_J17lk4mvvbGYZswcfyftVE7peIOEUBk1YxForbDYRZu2aJCCiOMQzq7MKX7z1bhM52ElAXIaELO5trWqydbfC1hBUSuY5kBSfR8Fp4ly2CIPyO3J1Uem9327h3JG92np_gs/s320/helen407.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxcpCOCF_J17lk4mvvbGYZswcfyftVE7peIOEUBk1YxForbDYRZu2aJCCiOMQzq7MKX7z1bhM52ElAXIaELO5trWqydbfC1hBUSuY5kBSfR8Fp4ly2CIPyO3J1Uem9327h3JG92np_gs/s800/helen407.jpg", "comment_count": 8 }, { "title": "oriental", "url": "https://cocktailvirgin.blogspot.com/2009/11/oriental.html", "published": "2009-11-06T10:36:00.003-05:00", "updated": "2017-08-30T12:08:32.067-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "curacao", "lime juice", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye Whiskey (1 1/2 oz Sazerac 6 Year)", "1/4 Sweet Vermouth (3/4 oz Dolin)", "1/4 White Curacao (3/4 oz Curacao of Curacao)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Rye Whiskey (1 1/2 oz Sazerac 6 Year)\n1/4 Sweet Vermouth (3/4 oz Dolin)\n1/4 White Curacao (3/4 oz Curacao of Curacao)\nJuice of 1/2 Lime (~1/2 oz)\nShake with ice and strain into a cocktail glass.\nEarlier in the week, I realized that I had been neglecting the Anvil's\n100 Drink\nlist and my goal of goal of completing it by the end of 2009, so I scanned the 13 remaining drinks and picked out the Oriental for I was in the mood for some rye. I opened up the\nSavoy Cocktail Book\nand found the recipe which I scaled to 3 oz (plus 1/2 oz juice) pre-melt. Perhaps back in 1930, scaling to 2 oz might have been more proportional to the size of that era's limes, or would make for a slightly drier drink with today's limes. The\nSavoy\ngives a brief history of the drink, \"In August, 1924, an American Engineer nearly died of fever in the Philippines, and only the extraordinary devotion of Dr. B-- saved his life. As an act of gratitude, the Engineer gave Dr. B-- the recipe of this cocktail.\" I have no clue how anecdotal that story is, but I was game for trying such a drink of thanksgiving.\nOn the nose, Andrea picked up a lot of the rye aromas whereas I focused more on the citrus. The spice of the rye and the bite of the lime were decently balanced by the sweetness of the curacao and vermouth, although the precise intended ratio of citrus to sweet is unknown due to the imprecise ratios in the recipe besides the variability in lime size. Our chosen ratio was in the medium range for our taste buds and was not overly sweet. Perhaps I needed a Dr. B, for while drinking the Oriental, I kept detecting phantom orgeat notes. Overall, the Oriental was a bit more intriguing than your average rye sour although not a superlative cocktail in my book. Perhaps it would be more enjoyable and refreshing on a warmer night reminiscent of the Philippines instead of a chilly November one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIWJXUgJmRqCSw90jQiz1_hIeFA1QvdOg-b3_vUoukw4y2NdkytdvYfbt1w4ff2Z11TcmPUPhiB813em8dGW0jWvHx3rXaHMxXYwnEUTHiUlP0XrgRFG4KVUwqgEOlJ7Ynr1pA04-Rtg/s320/oriental409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIWJXUgJmRqCSw90jQiz1_hIeFA1QvdOg-b3_vUoukw4y2NdkytdvYfbt1w4ff2Z11TcmPUPhiB813em8dGW0jWvHx3rXaHMxXYwnEUTHiUlP0XrgRFG4KVUwqgEOlJ7Ynr1pA04-Rtg/s800/oriental409.jpg", "comment_count": 0 }, { "title": "beaux arts", "url": "https://cocktailvirgin.blogspot.com/2009/11/beaux-arts.html", "published": "2009-11-07T11:11:00.004-05:00", "updated": "2017-08-30T12:08:02.380-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "1948 Bartender's Guide", "year": 1948 }, "categories": [ "gin", "herbsainte", "orange juice", "pineapple juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz Dry Gin (Aviation)", "1/2 oz Sweet Vermouth (Dolin)", "1/2 oz Dry Vermouth (Dolin)", "1 tsp Pineapple Juice", "1 tsp Orange Juice", "2 dash Anisette (Herbsainte)" ], "instructions": "Shake with ice and strain into a cocktail glass. Note: this recipe is double the original volumes.", "body_text": "1 oz Dry Gin (Aviation)\n1/2 oz Sweet Vermouth (Dolin)\n1/2 oz Dry Vermouth (Dolin)\n1 tsp Pineapple Juice\n1 tsp Orange Juice\n2 dash Anisette (Herbsainte)\nShake with ice and strain into a cocktail glass. Note: this recipe is double the original volumes.\nOn Wednesday night, I found the scrap of paper that I had written the Beaux Arts Cocktail down on, and decided that it was time to give it a try. The recipe was from our 1948\nBartender's Guide\nby Trader Vic and seemed like an interesting variation on the Income Tax or Bronx cocktail. I also found the Beaux Arts in Stan Jones' book (which is where CocktailDB acquired their recipe) that ups the juices slightly to a 1/4 oz each (1 tsp is 1/6 oz); however, I decided to go with the older recipe. When tasting the cocktail, the vermouths were detectable first on the sip followed by the orange and pineapple juices. Next, the gin and then the Herbsainte's anise notes rounded out the swallow. The pineapple came across more as an aroma than a flavor; moreover, it donated a nice lacy froth over the top of the drink. The Beaux Arts would make an excellent pre-dinner drink -- while it is light, there is a lot going on flavor-wise to prepare one's palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDMkvtqReLaPa4WK4_sA6BAVriPiJfTxH1fHRcgKxM6i4cSSmxZsgp1cp2Q-muVm5Vs1D-g0wQ5xRkKmLYQZ2SoNC4IgZYvSOxUNjUO27naOkacJjmI4DF-RaKuvG7RveMgO1hrbCltQ/s320/beaux411.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDMkvtqReLaPa4WK4_sA6BAVriPiJfTxH1fHRcgKxM6i4cSSmxZsgp1cp2Q-muVm5Vs1D-g0wQ5xRkKmLYQZ2SoNC4IgZYvSOxUNjUO27naOkacJjmI4DF-RaKuvG7RveMgO1hrbCltQ/s800/beaux411.jpg", "comment_count": 0 }, { "title": "bonita applebum", "url": "https://cocktailvirgin.blogspot.com/2009/11/bonita-applebum.html", "published": "2009-11-07T18:30:00.005-05:00", "updated": "2017-08-30T12:07:14.967-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Emma Hollander", "source": "Trina's Starlight Lounge", "year": null }, "categories": [ "#franklin", "applejack", "drambuie", "fernet-branca" ], "ingredients": [ "1 oz Laird's Applejack", "3/4 oz Fernet Branca", "3/4 oz Drambuie" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and drop in.", "body_text": "1 oz Laird's Applejack\n3/4 oz Fernet Branca\n3/4 oz Drambuie\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and drop in.\nOn Thursday, Andrea and I attended the Fernet Branca Industry night at the Franklin Southie co-hosted by DrinkBoston. On the menu, besides shots of Fernet in ice shot glasses, were 6 cocktails created by bartenders across town. The one that caught my eye was the Bonita Applebum created by Emma Hollander of Trina's Starlight Lounge. Joy Richards was one of the two bartenders behind the bar that night and was the one who made me this drink. The bright orange nose led into a rather nice late autumn cocktail. The Drambuie's honey flavor and mouthfeel balanced the sting and bite of the Fernet Branca and it worked well with the light apple notes. At the swallow was the Fernet's lingering menthol herbalness. Without seeing the proportions, the drink had an Old-fashioned cocktail feel to it, although after later receiving the recipe, it does not appear as such. My one complaint was that the apple flavors were not rich enough for me. Laird's Applejack is only 35% apple-derived (the rest is grain neutral spirits), while Calvados or Laird's Bonded, both 100% apple spirit, would have worked better with this recipe to give a more fall feel to the drink.\nSee the other recipes served that night at the\nDrinkBoston\nblog!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "elk's own cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/11/elks-own-cocktail.html", "published": "2009-11-08T17:14:00.002-05:00", "updated": "2017-08-30T12:07:05.086-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": null, "categories": [ "egg white", "lemon juice", "port (ruby)", "sugar", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye Whiskey (Rittenhouse 100)", "3/4 oz Port Wine (Ramos Pinto Ruby)" ], "instructions": "Shake once without ice and once with. Garnish with a slice of pineapple.", "body_text": "3/4 oz Rye Whiskey (Rittenhouse 100)\n3/4 oz Port Wine (Ramos Pinto Ruby)\nJuice of 1/2 Lemon (3/4 oz)\n1 tsp Sugar (1/4 oz Simple Syrup)\n1 Egg White\nShake once without ice and once with. Garnish with a slice of pineapple.\nLast night we decided to stay in and hang out with our sick kitty, Sadie. Sadie insisted that we open up the Trader Vic's 1948\nBartender's Guide\nand pick out a drink. Well that's more of a back story than we could find on the drink that we eventually selected, the Elk's Own Cocktail. Despite my searching, there was no history for it such as it being created at an Elk's Lodge bar or other. The Elk's Own recipe fell somewhere between a classic Manhattan and a Rye Sour, and it made good use of the egg whites and partially zested lemon we had left over. The drink itself had a pretty ruby color underneath a frothy white head; flavor-wise, it was sweet and lemony with the balance shifting more toward tart on successive sips. The egg smoothed out the rye and citrus notes, and it and the port provided an elegant richness to the Elk's Own Cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GmTDRX7UR5evqbc-5ICsW60g130pSk1xfdFG_1zAPkS6mdqXN4OCjW8eWuIh8LqaDuwsiQ98NqU9Dh1-MGnr7tY5VrXXQ6h_091RS57GEKZ_5t9tGp3P8Tbgm4h3RvfRZf1tPJUlw3A/s320/elksown415.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GmTDRX7UR5evqbc-5ICsW60g130pSk1xfdFG_1zAPkS6mdqXN4OCjW8eWuIh8LqaDuwsiQ98NqU9Dh1-MGnr7tY5VrXXQ6h_091RS57GEKZ_5t9tGp3P8Tbgm4h3RvfRZf1tPJUlw3A/s800/elksown415.jpg", "comment_count": 0 }, { "title": "pattaya punch", "url": "https://cocktailvirgin.blogspot.com/2009/11/pattaya-punch.html", "published": "2009-11-10T12:58:00.006-05:00", "updated": "2017-08-30T12:05:25.944-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "#drink", "*original", "champagne", "chartreuse (green)", "cognac", "lime juice", "pineapple juice", "rum", "simple syrup", "tea" ], "ingredients": [ "1 bottle (750 mL) Pol Rogers Brut Reserve", "8 oz Green Chartreuse", "12 oz Cognac", "12 oz Amber Rum", "8 oz Tamarind \"Syrup\" (*)", "6 oz Pineapple Juice", "4 oz Lime Juice", "8 oz Oolong Tea", "8 oz Simple Syrup" ], "instructions": null, "body_text": "Last night at Drink was the Pol Roger Champagne and Chartreuse Punch Party. A few weeks ago, we were contacted by John Gertsen of Drink to contribute a recipe for the event which required the use of the Pol Roger Champagne and either green or yellow Chartreuse as ingredients. The top six recipes were to be taste tested and the top three would be served.\nAndrea and I decided to give the contest a go despite knowing that we were going up against \"punch creations created by the best Boston bartenders\". We each brainstormed on our own for a bit and then sorted out a recipe. I came up with the idea along the lines of a Pisco Punch with pisco, pineapple, and yellow Chartreuse as ingredients, while Andrea's idea incorporated tamarind, rum, and green Chartreuse. She was against the idea of the pisco, so I swapped it to another grape product and made the base spirit an equal part mix of amber rum and Cognac akin to the Fish House Punch. As the recipe was shaping up, the yellow Chartreuse seemed too subtle and I agreed that green Chartreuse was the way to go. To complement the tamarind, I included my pineapple juice idea as well as some lime juice for crispness. And for a little extra complexity, Oolong tea was added to the mix. Since the tamarind made me think of Thai food, I came up with the name of Pattaya Punch after the city in Thailand which is home base for my old Muay Thai academy, Sityodtong, where a lot of punches were had of other varieties.\nPattaya Punch\n1 bottle (750 mL) Pol Rogers Brut Reserve\n8 oz Green Chartreuse\n12 oz Cognac\n12 oz Amber Rum\n8 oz Tamarind \"Syrup\" (*)\n6 oz Pineapple Juice\n4 oz Lime Juice\n8 oz Oolong Tea\n8 oz Simple Syrup\n(*) Take a 4 inch x 2 inch x 1/2 inch block of dried tamarind and add 12 oz boiling water. Let sit for 15 minutes using a spoon to break up tamarind while steeping. Strain to yield approx. 8 oz tamarind \"syrup\".\nMix ingredients in a bowl with a large ice block to cool. Add Champagne before serving. Serve cold in 4 oz punch cups. No garnish.\nWe opted for reconstituting dried tamarind blocks (available at Indian markets and elsewhere) instead of juice since most of the more common tamarind juices like Goya are only a small percentage tamarind and a large percentage sweetener (most likely could be used in this recipe though with an increase of juice and a decrease of simple syrup). We submitted our recipe and hoped for the best. And we waited, and by Sunday night, we assumed that we had lost. In fact, we did not hear anything until the morning of the event. At that point, we learned that not only did we make the top six recipes that were tested, but we made the cut for the event!\nThe punches last night were in bowls labeled 1, 2, and 3. We later learned that Drink bartender Josie Packard made the first recipe. It featured Old Overholt Rye, a Del Maguey Single Village Mezcal, yellow Chartreuse, Champagne, and an orange twist as some of the ingredients. It had a delightful smokey note from the Mezcal and Andrea favored this (not-ours) one. The one I favored was the second one by Corey Bunnewith, ex-Drink soon Jamie Bissonnette's new restaurant Coppa. Corey's punch had an amazing earthy note to it; people associated that flavor to everything from licorice to peanut butter. The secret to that note turned out to be roasted pumpkin seeds. The other ingredients that I recall were rye and a sarsaparilla-root infusion. Ours was bowl number 3 but we assumed it was actually bowl number 2 before tasting it since it was more brown (Corey got confused as well in the opposite way). The punch in Drink's hands turned out more dry and tart than ours either due to scale up in citrus not being linear or due to the lime we used in our micro-punch experiments (we experimented with 1/24th sized versions) being different from theirs. I do not recall which rum they used (Andrea thinks it was an aged Rhum Barbancourt) but the Cognac was Pierre Ferrand Ambre. Moreover, they were apparently more aggressive in extracting fluid by squeezing out the reconstituted tamarind.\nThroughout the night, people sampled the punches at their leisure and had a chance to vote for their favorite punch. We were quite surprised when they announced the winners at midnight and we did not hear our names read for third or second place. Woah, our punch won! Thanks to all who came out and tried the punches and to Drink for hosting this event!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdLBECv82fcS8ngJm2JatDwPdIVvBV5sHPO40eC55vrsmk9wuGUdby8VWeDaSMV5vvxkTYecSKHXCfjlResRJ_Q_hxauUz4wnOYnODkEzSjCGaGU6lwlPRiTLvDbfw7gHphyphenhyphenlF87gh40/s320/pattaya422.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdLBECv82fcS8ngJm2JatDwPdIVvBV5sHPO40eC55vrsmk9wuGUdby8VWeDaSMV5vvxkTYecSKHXCfjlResRJ_Q_hxauUz4wnOYnODkEzSjCGaGU6lwlPRiTLvDbfw7gHphyphenhyphenlF87gh40/s800/pattaya422.jpg", "comment_count": 6 }, { "title": "amour cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/11/amour-cocktail.html", "published": "2009-11-12T15:04:00.004-05:00", "updated": "2017-08-30T12:04:54.018-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1972 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "sherry", "vermouth (dry)" ], "ingredients": [ "3/4 oz Sweet Sherry (Lustau's East India Solera)", "3/4 oz Dry Vermouth (Dolin)", "2 dash Angostura Bitters (1 dash Angostura + 1 dash Regan's Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist. Can substitute the Angostura for orange bitters. Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "3/4 oz Sweet Sherry (Lustau's East India Solera)\n3/4 oz Dry Vermouth (Dolin)\n2 dash Angostura Bitters (1 dash Angostura + 1 dash Regan's Orange)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist. Can substitute the Angostura for orange bitters.\nAfter watching\nKinsey\non DVD last night, Andrea was in the mood for a light cocktail. Therefore, I flipped through the wine section of our newer edition (1972) of Trader Vic's\nBartender's Guide\nand found the Amour Cocktail. The drink is basically a sweeter version of the\nBamboo\n, a drink which features a Fino sherry -- one of the driest sherry types and rather pale and nutty. The sweet sherry we used, East India Solera, was not as sweet as the Pedro Ximénez, the other end of the spectrum from Fino, but was a 50-50 mix of PX and a dry Oloroso. Overall, the Amour Cocktail had a vibrant orange nose and the orange notes carried over into the sip. The orange flavors co-mingled with the botanicals in the bitters and vermouth, and this was followed by the oxidized wine flavor of the sherry. The orange flavors from the bitters, twist oils, and peel notes in the vermouth worked quite well with the sherry. While the drink could function decently as an aperitif, it seemed like the Amour Cocktail might be better if served with a dessert pairing.\nAs an interesting side note, the 1934 edition of Boothby's\nWorld Drinks And How to Mix Them\ncontains a very similar drink called the Armour:\nArmour\n• 3/4 oz Sweet Vermouth\n• 3/4 oz Sherry\n• 2 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nI have no clue if the etymology of the drink name is distinct or whether it is a typo or misheard drink name. Given the oral history of drink names being like a game of Operator at times, it is possible that the Armour is an Amour Cocktail variant. I assume that the sherry to be used in the Armour is a drier one. And perhaps the sweet vermouth plus a dry, pale sherry is about equivalent to a dry vermouth plus a sweet, dark sherry in balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI2FnQTP-MVYW89KGrwiXWUuHga9tCcydSI2f7-1FjPKYXt-YhV_mlNSOmLacFeq9-kodi6FbYjToxPKWkpRiWr11ylIy7ymrM-fagLzNkB8NMnwlKG1_kHlUXOeJEw4LZbr3lAYUKCg/s320/amour427.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI2FnQTP-MVYW89KGrwiXWUuHga9tCcydSI2f7-1FjPKYXt-YhV_mlNSOmLacFeq9-kodi6FbYjToxPKWkpRiWr11ylIy7ymrM-fagLzNkB8NMnwlKG1_kHlUXOeJEw4LZbr3lAYUKCg/s800/amour427.jpg", "comment_count": 0 }, { "title": "ken-tiki", "url": "https://cocktailvirgin.blogspot.com/2009/11/ken-tiki.html", "published": "2009-11-15T17:30:00.005-05:00", "updated": "2017-08-30T12:04:25.410-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": null, "attribution": { "creator": "LUPEC Boston", "source": "LUPEC Boston 1950's-inspired Tiki Bash", "year": null }, "categories": [ "#other", "campari", "falernum", "herbsainte", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare Bourbon", "3/4 oz Falernum", "1/2 oz Campari", "1/2 oz Passion Fruit Juice", "1/2 oz Lemon Juice" ], "instructions": "rinse Herbsaint Shake with ice and strain into a cocktail glass pre-rinsed with Herbsaint (can sub pastis or absinthe).", "body_text": "1 1/2 oz Eagle Rare Bourbon\n3/4 oz Falernum\n1/2 oz Campari\n1/2 oz Passion Fruit Juice\n1/2 oz Lemon Juice\nrinse Herbsaint\nShake with ice and strain into a cocktail glass pre-rinsed with Herbsaint (can sub pastis or absinthe).\nLast night was LUPEC Boston 1950's-inspired Tiki Bash held at the Villa Victoria Center for the Arts as a charity event to raise money for the On the Rise organization. On the drink menu were three classic cocktails, the Mai Tai, the Painkiller, and the Fogcutter, and one LUPEC original, the Ken-Tiki. The Ken-Tiki was the first one we tried and it was quite a delight! The drink had a crisp Campari flavor from the bitter liqueur pairing up with the lemon juice. Besides the Campari's herbal notes, the drink had a nice degree of spice from the falernum and Herbsaint. Since the drinks were batched and to make life easier for the staff, the Herbsaint was mixed in instead of used as a glass rinse; however, the end result of anise notes was the same. The drink was not overly sweet from the falernum and it had a pleasant fruitiness from the passion fruit and lemon juices. Indeed, a few people were left wondering if there was some grapefruit in there from the juices playing with the Campari notes.\nAfter semi-unsuccessfully searching Google for Ken-Tiki (it did turn up a motorized shore fishing implement which I sort of doubt the ladies of LUPEC naming a drink after, although I could imagine it being useful on Pacific islands), I gave up on trying to figure out what the drink's name meant. Andrea figured it out though -- a punful reworking of Kentucky where the base spirit derives from to include the cocktail style. A bit of a groaner, but the tastiness of the drink rescues it all for sure.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwr-M8Sboiftkd8kRlBf94tFu8oI8O85mYSo4Xj6yydF7_MEJ0O1sv2B4XtkY3mMr-C4dyplF_Rt2S2uQNV4uz71uu0dSIKkFxMprXGnRQT_c922YuIO3FP8ckWL_FBR0iIcHmUsmPU4/s320/kentiki431.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwr-M8Sboiftkd8kRlBf94tFu8oI8O85mYSo4Xj6yydF7_MEJ0O1sv2B4XtkY3mMr-C4dyplF_Rt2S2uQNV4uz71uu0dSIKkFxMprXGnRQT_c922YuIO3FP8ckWL_FBR0iIcHmUsmPU4/s800/kentiki431.jpg", "comment_count": 3 }, { "title": "taxco", "url": "https://cocktailvirgin.blogspot.com/2009/11/taxco.html", "published": "2009-11-16T13:10:00.003-05:00", "updated": "2017-08-30T12:03:59.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "highball", "technique": null, "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (orange)", "egg white", "lime juice", "soda", "tequila" ], "ingredients": [ "1 1/2 oz Lunazul Blanco Tequila", "3/4 oz Lime Juice", "1/2 oz Agave Nectar", "2 dash Fee Brothers' Orange Bitters", "1 Egg White" ], "instructions": "top Soda Water Shake (all but soda water) one round without ice and one with. Strain into a highball or water glass, and top with soda water. Add straw. The recipe was from the Green Street cocktail recipe notebook, and while watching the drink being made, the drink appeared to have been adjusted to 2:1/2:1/2 at the bartender's discretion.", "body_text": "1 1/2 oz Lunazul Blanco Tequila\n3/4 oz Lime Juice\n1/2 oz Agave Nectar\n2 dash Fee Brothers' Orange Bitters\n1 Egg White\ntop Soda Water\nShake (all but soda water) one round without ice and one with. Strain into a highball or water glass, and top with soda water. Add straw. The recipe was from the Green Street cocktail recipe notebook, and while watching the drink being made, the drink appeared to have been adjusted to 2:1/2:1/2 at the bartender's discretion.\nLast night, Andrea and I made our way to Green Street for some cocktails and dessert. For my first drink, I picked something new to me off of their 6 page cocktail menu and asked bartender Derric Crothers to make me the Taxco. The Taxco is basically a tequila silver fizz -- a tall drink made with spirit, citrus, sweetener, and egg white and topped with soda water. The silver means that it uses the egg white only as opposed to the royal (whole egg) or golden (yolk only); my next drink was a golden albeit not a fizz and I wished I had realized that in advance and asked Derric to save the yolk instead of discarding it.\nThe Taxco had a robust tequila and lime nose to it. Taste-wise, the drink had a sweet citrus flavor with light tequila notes on the swallow. Unlike many tequila drinks, the tequila was rather muted due to the egg whites functioning to smooth out the drink. Indeed, the Taxco was very light due to the egg white's effect and the soda water, and overall it was pretty refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnaKUbet90zMMZ8R0m2XnF-07dHzNK7nT32GIYNMdzPJXC-WEdWYcIs1JTEB9cYHqSuVrXKhHxe2oz6iwl4tme5c0fCHtQq5Xkb160W7acyTa4QUKcG3InM1HzuTNDnfdC1FsJdc_0Z4/s320/taxco451.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnaKUbet90zMMZ8R0m2XnF-07dHzNK7nT32GIYNMdzPJXC-WEdWYcIs1JTEB9cYHqSuVrXKhHxe2oz6iwl4tme5c0fCHtQq5Xkb160W7acyTa4QUKcG3InM1HzuTNDnfdC1FsJdc_0Z4/s800/taxco451.jpg", "comment_count": 0 }, { "title": "bronx golden", "url": "https://cocktailvirgin.blogspot.com/2009/11/bronx-golden.html", "published": "2009-11-16T14:26:00.003-05:00", "updated": "2017-08-30T12:03:14.367-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": null, "categories": [ "#green street", "egg", "gin", "orange juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "1/2 oz Dry Vermouth", "1/2 oz Sweet Vermouth", "3/4 oz Orange Juice", "1 Egg Yolk" ], "instructions": "Shake one round without ice and one round with. Strain into a wine glass.", "body_text": "1 1/2 oz Plymouth Gin\n1/2 oz Dry Vermouth\n1/2 oz Sweet Vermouth\n3/4 oz Orange Juice\n1 Egg Yolk\nShake one round without ice and one round with. Strain into a wine glass.\nFor my second cocktail at Green Street, I asked Derric Crothers to make me the Bronx Golden off of the big cocktail menu. This classic cocktail was one that I had neglected to try despite seeing it countless times in my recipe searches at home. I have had a\nvariant\nof the Bronx at Craigie on Main, but never the traditional Bronx much less a \"golden\" or egg yolk-laden one. Perhaps the Bronx itself was in my mind after making the vaguely similar\nBeaux Arts\nat home a little over a week ago.\nThe Bronx Golden had a very strong orange juice nose and packed a rather dry orange flavor in the sip. The slight bit of sweetness in the drink stemmed from the freshly squeezed orange juice and the half ounce of sweet vermouth. Moreover, the orange flavor was pleasantly complemented by the herbalness from the gin and vermouths. Meanwhile, the egg yolk donated a nice head and rich mouthfeel to the cocktail similar to egg whites; however, unlike egg whites, the egg yolk did not dull out the drink. The drink did somehow surpass the mental concept of a perfect Martini jazzed up with orange juice and an egg yolk and I could see how it gained such popularity before Prohibition.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTk5QAuSZUJGuwXoSsW8pXTudSaXoLjlBejRH2dNuPhUZZU2zvy7jiFcocwo1sLoiNhnnJdYKnMVW151U3etiryCYgwFWXJ1d8qRF23uhgWTR_m9Y2Fh1Atx_Ay9Om9JG6gzJx-NyQbk/s320/bronx452.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTk5QAuSZUJGuwXoSsW8pXTudSaXoLjlBejRH2dNuPhUZZU2zvy7jiFcocwo1sLoiNhnnJdYKnMVW151U3etiryCYgwFWXJ1d8qRF23uhgWTR_m9Y2Fh1Atx_Ay9Om9JG6gzJx-NyQbk/s800/bronx452.jpg", "comment_count": 0 }, { "title": "prado", "url": "https://cocktailvirgin.blogspot.com/2009/11/prado.html", "published": "2009-11-17T15:58:00.005-05:00", "updated": "2025-08-05T12:00:15.562-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Stan Jones' 1977 book", "year": 1977 }, "categories": [ "#green street", "grenadine", "lime juice", "maraschino", "tequila" ], "ingredients": [ "1 1/2 oz Lunazul Blanco Tequila", "3/4 oz Luxardo Maraschino", "3/4 oz Lime Juice", "1/4 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a sliced cocktail cherry on edge of glass. Shake with ice and strain into a chilled cocktail glass.", "body_text": "1 1/2 oz Lunazul Blanco Tequila\n3/4 oz Luxardo Maraschino\n3/4 oz Lime Juice\n1/4 oz Grenadine\nShake with ice and strain into a cocktail glass. Garnish with a sliced cocktail cherry on edge of glass.\nFor our last drink at Green Street, bartender Derric Crothers wanted me to flip through the notebook containing all of Green Street's recipes and find something new for him to taste and learn. Since I had already had some tequila that night, I ended up picking the Prado which Derric mixed up and poured into three glasses. The drink had a very Maraschino nose to it and this note followed into the first flavor notes of the sip. The liqueur taste was followed by the tequila and lime; however, the Luxardo Maraschino was very dominant to these other flavors. Apparently, the drink was meant to be made with the more mild Stock brand Maraschino liqueur and often bartenders will dilute Luxardo with simple syrup to approximate the change; for example, Kevin Martin of Eastern Standard suggested a two parts Luxardo Maraschino to one part simple syrup ratio. The drink was also rather sweet from the Maraschino and grenadine, so perhaps dropping the Maraschino down to a 1/2 ounce might achieve a lot in improving the drink. While I found the Prado to be part way between a Margarita and a Tequila\nHemingway Daiquiri\n, Derric found the drink to be more akin to a Tequila Aviation.\nResearching the drink later, I discovered that this Prado was based on the one published in Stan Jones' 1977 book, and here is how Kacy Fitch of the Zig Zag Café in Seattle makes it:\nPrado\n• 1 1/2 oz Tequila\n• 3/4 oz Lime Juice\n• 1/2 oz Maraschino Liqueur\n• 1/2 Egg White\nShake with ice and strain into a chilled cocktail glass.\nThis version lacks the grenadine and has a more tart citrus balance to it. Often egg whites are included in bars' housemade sour mix used to make Margaritas (helps to make the drink smoother), although many recipes leave it out. Indeed, the Prado does appear to be a Margarita variation with the Cointreau (or other orange liqueur) swapped for Maraschino.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "orange noire", "url": "https://cocktailvirgin.blogspot.com/2009/11/orange-noire.html", "published": "2009-11-18T16:13:00.005-05:00", "updated": "2020-09-14T10:30:17.213-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "chartreuse (yellow)", "creole shrub", "cynar", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "3/4 oz Yellow Chartreuse", "3/4 oz Eastern Standard Bitter Brew (*)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist. See text for possible recipe alterations.", "body_text": "1 1/2 oz Rittenhouse Rye\n3/4 oz Yellow Chartreuse\n3/4 oz Eastern Standard Bitter Brew (*)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist. See text for possible recipe alterations.\nOn Monday night, Andrea and I went to Eastern Standard for dinner after my DJ gig. For my second drink, bartender Kevin Martin had a drink that he wanted me to try and then critique. The cocktail he made me, Orange Noire, was a work in progress, and started out with rye and orange notes on the nose. On the sip, the rye burn and the slight orange flavors stood out in the beginning and were followed by lingering herbal Cynar and Fernet notes on the swallow. While I liked the rye and bitter brew flaovrs, I felt that the yellow Chartreuse got lost in the mix although it did contribute considerably to the sweetness. I recommended cutting the bitter brew down to a half ounce to give the yellow Chartreuse a chance to shine, and Kevin agreed that a 3:2:1 ratio might function better. And since their bitter brew is an Amer Picon replica of sorts, the drink might be better balanced using that liqueur if more were somehow to show up at the Eastern Standard bar. The Orange Noire would have been more satisfying had I not known there was Chartreuse in the recipe and then had difficulty in trying to taste for it; otherwise, it functioned as a rather good after dinner drink.\n(*) Bitter Brew: 6 parts Cynar, 2 parts Luxardo Fernet, 1 part Creole Shrub", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "mandeville", "url": "https://cocktailvirgin.blogspot.com/2009/11/mandeville.html", "published": "2009-11-18T18:58:00.004-05:00", "updated": "2017-08-30T12:02:25.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "grenadine", "lemon juice", "pastis", "rum", "rum (white)", "soda" ], "ingredients": [ "100 cocktails" ], "instructions": "Build in a highball glass filled with ice cubes. Garnish with a lime wedge. Shake with ice and strain into a highball glass filled with ice. Top off with 3 oz Coca Cola, and garnish with an orange slice. Optional: Prepare in a 200 mL soda bottle after pouring out half the soda volume; serve with straw.", "body_text": "A few weeks ago while working my way through the\n100 cocktails\nBobby Heugel of Anvil in Houston thinks everyone should try at least once list, I was confronted with the Cuba Libre. The Cuba Libre is a step up from a standard Rum and Coke by including lime juice and often lime peel oils to the mix. To prepare for this drink, I hunted out sugar coke (not the high fructose variety) from a local Brazilian mini-mart for use later that evening. Both Charles H. Baker in\nJigger, Beaker and Glass\nand Trader Vic in one of the recipes found in his\nBartender's Guide\nhad a similar recipe which I went with:\nCuba Libre\n• 2 oz Gold or Light Rum\n• Juice of 1 Lime (~ 1 oz)\n• Lime Shells (2 Halves) after Squeezing\nPlace ingredients in Collins glass and muddle the lime shells well to get oils on the side of glass. Add ice, fill with Coca Cola (~ 4 oz), and give a quick stir.\nRum and Coke\n• 2 oz Light Rum\n• 4 oz Coca Cola\nBuild in a highball glass filled with ice cubes. Garnish with a lime wedge.\nWhile some recipe sources for the Cuba Libre skip the lime shell muddling and just request dropping in the shells, the lime oils do add a bit to the drink. Moreover, I was surprised that some Cuba Libre recipes are indistinguishable from a standard Rum and Coke. However, skipping the lime juice would remove some of the complexity besides making the drink seem sweeter.\nWhen thinking about how the Cuba Libre is a step up from a Rum and Coke, I wondered if there was yet another step up from that while still in the realm of highball cola drinks. My search led me to the Mandeville (Polar) which was most likely named after the city in Jamaica. I combined a few recipes to make the following hybrid:\nMandeville\n• 1 oz Light Rum (Tommy Bahama White Sand)\n• 1 oz Dark Rum (Appleton Estate VX)\n• 1/4 oz Pernod\n• 1/2 oz Lemon Juice\n• 1/4 oz Grenadine\nShake with ice and strain into a highball glass filled with ice. Top off with 3 oz Coca Cola, and garnish with an orange slice. Optional: Prepare in a 200 mL soda bottle after pouring out half the soda volume; serve with straw.\nThe Mandeville's garnish provided a wonderful orange nose which prepared the senses for the citrus notes in the lemon juice and the cola. The crispness of the lemon's citric acid and the soda's phosphoric acid hit first in the sip followed by a muddled fruit flavor from the citrus and grenadine. The Pernod came through on the swallow along with some of the white rum's heat. To me, it was all about the Pernod giving the drink some extra class. I found the Pernod and coke flavors to be quite complementary which may not be too surprising considering the spice extracts that are allegedly in the Coca Cola recipe. The hint of anise in the Mandeville also lent the drink a slight Tiki feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1GucxJf2dnDcUdBzaqWl2ElfII9VXjt8tHWLdyfRiOhyPBJW7YEcZ8iN_ssHm_uCIaTxBH3SWd4Pf0vPa1fVSQrWC3NKd9ylTS6gQbZd86_3430rEkYK_BzXzSg8WFyGQKLZ4Uq1DxQ/s320/mandeville429.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1GucxJf2dnDcUdBzaqWl2ElfII9VXjt8tHWLdyfRiOhyPBJW7YEcZ8iN_ssHm_uCIaTxBH3SWd4Pf0vPa1fVSQrWC3NKd9ylTS6gQbZd86_3430rEkYK_BzXzSg8WFyGQKLZ4Uq1DxQ/s800/mandeville429.jpg", "comment_count": 0 }, { "title": "pool", "url": "https://cocktailvirgin.blogspot.com/2009/11/pool.html", "published": "2009-11-19T12:34:00.003-05:00", "updated": "2017-08-30T12:01:34.109-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jack Bamford", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "absinthe", "brandy", "dubonnet", "fernet-branca", "lillet" ], "ingredients": [ "1/3 Brandy (1 oz Courvoisier VS)", "1/3 Dubonnet Rouge (1 oz)", "1/3 Lillet Blanc (1 oz)", "2 dash Fernet Branca (1 barspoon)" ], "instructions": "Stir with ice and strain into a cocktail glass. Add a small dash of absinthe on top (1/2 barspoon Kübler, floated).", "body_text": "1/3 Brandy (1 oz Courvoisier VS)\n1/3 Dubonnet Rouge (1 oz)\n1/3 Lillet Blanc (1 oz)\n2 dash Fernet Branca (1 barspoon)\nStir with ice and strain into a cocktail glass. Add a small dash of absinthe on top (1/2 barspoon Kübler, floated).\nLast night after dinner, we were in the mood for a cocktail and I had been waiting for a chance to make a cocktail I found in the 1937\nCafé Royal Cocktail Book\nlast week. The Pool was invented by bartender Jack Bamford and combines brandy with a pair of aromatized wines and a small amount of absinthe and a bitter liqueur for extra pizazz. The floated dash of absinthe contributed greatly to the nose of the drink as well as donating a milky white sheen over its surface. The absinthe's anise notes lightly carried over to the drink as well. The Dubonnet was one of the first flavors to hit the tastebuds on the sip, followed by the Cognac, and lastly the mentholly notes of the Fernet Branca. It was pretty amazing how modern the drink felt despite being created on or before 1937 and how much the drink mirrored some of the current cocktail recipe trends. Although that comment was not meant to discredit the other older tasty Fernet drinks I have tried such as the mid-1920's\nHanky Panky\n,\nDon't Give Up the Ship\n, and\nAppetizer a l’Italienne\namongst others.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNfX9GRL154BOo6YnhcuB2voSqBQVwJGpuep7S9IgqWBGBbM9UG7bxhNOEZF7IdvulhU2wOlRO_nqUHti1qpDRiNRknwf6N-RDsKbmOiCG_RO01heYXM_-uT_AweRmy9kbf1MaEefYpg/s320/pool453.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNfX9GRL154BOo6YnhcuB2voSqBQVwJGpuep7S9IgqWBGBbM9UG7bxhNOEZF7IdvulhU2wOlRO_nqUHti1qpDRiNRknwf6N-RDsKbmOiCG_RO01heYXM_-uT_AweRmy9kbf1MaEefYpg/s800/pool453.jpg", "comment_count": 4 }, { "title": "leonid cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/11/leonid-cocktail.html", "published": "2009-11-20T11:17:00.004-05:00", "updated": "2017-08-30T12:00:02.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "applejack", "bitters (Angostura)", "cointreau", "gin", "grapefruit juice", "vermouth (dry)" ], "ingredients": [ "3/4 oz Laird's Bonded Apple Brandy (or sub Calvados)", "3/4 oz Gin", "3/4 oz Grapefruit Juice", "1/2 oz Dry Vermouth", "1/4 oz Cointreau", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Laird's Bonded Apple Brandy (or sub Calvados)\n3/4 oz Gin\n3/4 oz Grapefruit Juice\n1/2 oz Dry Vermouth\n1/4 oz Cointreau\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nLast night on\nMixoloseum\n's Thursday Drink Night (*), the theme was grapefruit. For a drink concept, I had the concept of a Star Cocktail variation (see recipe below) in mind as I created the shooting star cocktail, the Leonid. The Leonid Cocktail was rather dry and spicy from the gin and bitters meeting the dry vermouth. The Cointreau complemented the grapefruit juice quite well but did not dominate the drink's profile. Moreover, the apple brandy added to the fruitiness of the drink.\nStar Cocktail Variation\n• 1 oz Gin\n• 1 oz Apple Brandy\n• 1/4 oz Dry Vermouth\n• 1/4 oz Sweet Vermouth\n• 1 dash Grapefruit Juice\nShake with ice and strain into a cocktail glass.\n(*) Happens every Thursday night from 7pm E.S.T. onward. Get theme updates and see the drinks created real time on\nTwitter\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G5a965ozg4CX_A1K1CxVwZ2ioUnpV5TTs62e-H2VsG7FyCm01qNi6IH1HYVeuei-9opLIqjsJqAchLpm6KJPUmtr7LXSFw5oHZrsqlDv-DFc-B2nBMZt1TitWgJzGm3eX-_Porfl1Y0/s320/leonid456.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G5a965ozg4CX_A1K1CxVwZ2ioUnpV5TTs62e-H2VsG7FyCm01qNi6IH1HYVeuei-9opLIqjsJqAchLpm6KJPUmtr7LXSFw5oHZrsqlDv-DFc-B2nBMZt1TitWgJzGm3eX-_Porfl1Y0/s800/leonid456.jpg", "comment_count": 1 }, { "title": "suburban", "url": "https://cocktailvirgin.blogspot.com/2009/11/suburban.html", "published": "2009-11-23T12:26:00.003-05:00", "updated": "2017-08-30T11:59:21.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "#green street", "bitters (Angostura)", "bitters (orange)", "port (ruby)", "rum", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt)", "1/2 oz Dark Rum (Myers)", "1/2 oz Port (Ramos Pinto Ruby)", "1 dash Angostura Bitters (subbed Bitter Truth Aromatic)", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt)\n1/2 oz Dark Rum (Myers)\n1/2 oz Port (Ramos Pinto Ruby)\n1 dash Angostura Bitters (subbed Bitter Truth Aromatic)\n1 dash Orange Bitters\nStir with ice and strain into a cocktail glass.\nLast night after going to see\nSleep No More\n, people wanted to go out for a drink. Being late on a Sunday night, we still had a few options and we ended up at Green Street. There, I ordered the Suburban out of their cocktail book since the recipe had caught my eye last time. The Suburban seemed like an oddity -- almost a rye Manhattan using port instead of vermouth except for addition of the rum. The drink's history is tied to horse racing and is named after the Brooklyn Suburban Handicap races during the 1880s. The\nWaldorf-Astoria Bar Book\nattributes the impetus of the drink's creation to \"the triumphs of James R. Keene and his racing cohorts and other famous stable-owners on near-by courses.\" The drink gained some more recent fame when David Wondrich wrote about it in\nEsquire\n, and some less recent fame when Stan Jones included a variation of it in his\nComplete Bartender\nbook (the variation has 1 3/4 oz rye and 1/4 oz port as the differences). The drink started with a dark rum aroma which preceded the rather dry and rich drink. I picked up a lot of the rye and port flavors on the foretaste and the rum on the swallow. Also, on the swallow were clove notes from the Bitter Truth Old Time Aromatic Bitters which were used due to the current Angostura Bitters shortage. Overall, it was a rather stiff drink that would almost make Embury proud. The dual dose of bitters gave the drink some complexity which was lost in using port instead of the sweet vermouth one would expect in the recipe. The rum and port function to smooth out the drink, and while the Suburban was not the most exciting potation to quaff, it was rather strong yet easy to drink.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "white manhattan", "url": "https://cocktailvirgin.blogspot.com/2009/11/white-manhattan.html", "published": "2009-11-24T13:31:00.003-05:00", "updated": "2017-08-30T11:59:13.044-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (other)", "genever", "sugar", "vermouth (bianco)" ], "ingredients": [ "2 oz Bols Genever", "1 oz Dolin Blanc Vermouth", "1 cube Demerara Sugar", "2 dash Housemade Wormwood Bitters" ], "instructions": null, "body_text": "2 oz Bols Genever\n1 oz Dolin Blanc Vermouth\n1 cube Demerara Sugar\n2 dash Housemade Wormwood Bitters\nDash bitters onto a sugar cube and muddle. Add rest of ingredients and ice, stir, and strain into a rocks glass. Garnish with a lemon twist.\nAfter fulfilling our craving for food at Grasshopper in Allston, we went around the corner to Deep Ellum for drinks and hot pretzels. New on the Manhattans section of their menu was the White Manhattan featuring a gin-like spirit,\nGenever\n, which is malty enough to function like a whiskey. The White Manhattan's nose was replete with malty and lemon notes, and the beginning of the sip was full of the Genever's flavor. Also early on in the sip was a hint of sweetness from the sugar cube and vermouth which faded quickly upon the swallow. The wormwood notes appeared in the middle of the swallow followed by the Genever bite at the end. Indeed, the wormwood in the bitters seemed to complement the Bols Genever and Dolin Blanc botanicals rather well. In the bitters, the wormwood was not paired with anise like in absinthe but with fresh lemon, lime, and orange peel, dried orange peel, cane sugar, and gin. Just as we were finishing up our first round, Tom Schlesinger-Guidelli of Craigie on Main happened to walk in to Deep Ellum and part of his party was Tal Nadari who is the American representative of the Bols portfolio. I had met Tal at Tales of the Cocktail this past summer, and he was glad to see me drinking the Bols Genever drink off the menu. And in true Dutch custom, Tal ordered a round of Genever for everyone to sip on (although Andrea and I did not have the traditional beer back pairing).", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "four rum manhattan", "url": "https://cocktailvirgin.blogspot.com/2009/11/four-rum-manhattan.html", "published": "2009-11-25T12:29:00.003-05:00", "updated": "2017-08-30T11:59:08.709-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "rum", "sugar", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "1/2 oz Berkshire Mountain Distillers' Ragged Mountain Rum", "1/2 oz Ron Matusalem 10 Year Clasico Rum", "1/2 oz La Favorite Rhum Vieux", "1/2 oz Diplomático Añejo Rum", "1/2 oz Dolin Dry Vermouth", "1/2 oz Dolin Blanc Vermouth", "1 cube Demerara Sugar", "2 dash Housemade Boker's Bitters" ], "instructions": "Muddle the sugar cube with the bitters. Add rest of ingredients and ice, stir, and strain into a rocks glass. Twist lemon peel over the top.", "body_text": "1/2 oz Berkshire Mountain Distillers' Ragged Mountain Rum\n1/2 oz Ron Matusalem 10 Year Clasico Rum\n1/2 oz La Favorite Rhum Vieux\n1/2 oz Diplomático Añejo Rum\n1/2 oz Dolin Dry Vermouth\n1/2 oz Dolin Blanc Vermouth\n1 cube Demerara Sugar\n2 dash Housemade Boker's Bitters\nMuddle the sugar cube with the bitters. Add rest of ingredients and ice, stir, and strain into a rocks glass. Twist lemon peel over the top.\nFor my second drink at Deep Ellum, Max Toste was excited about his recent experiments blending rums and wanted to make me a drink akin to a 2:1 Manhattan. While the ingredients sounded more like a Pirate Cocktail (rum, vermouth, bitters), Max explained that there were a lot of whiskey notes in the four rums he selected. Indeed, all of the rums were aged in either whiskey or Bourbon barrels which imparted their flavors to the spirits. Once served, the vibrant lemon oil nose on the drink led into some serious dark rum flavors. The La Favorite rhum agricole funkiness stood out for me, and Andrea picked up immediately on the whiskey barrel notes. The Boker's bitters gave a nice finish to the swallow, and it was great to see that Max has added them to his barmade ingredients that also include aromatic, orange, and wormwood bitters. His recipe for the Boker's sounded very similar to the one I made\nhere\n.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "fernet alexander", "url": "https://cocktailvirgin.blogspot.com/2009/11/fernet-alexander.html", "published": "2009-11-25T13:28:00.004-05:00", "updated": "2017-08-30T11:59:02.008-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cream", "creme de cacao", "fernet-branca" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Crème de Cacao", "1 oz Cream" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with grated nutmeg. Stir with ice and strain into a cordial (or cocktail) glass.", "body_text": "1 oz Fernet Branca\n1 oz Crème de Cacao\n1 oz Cream\nShake with ice and strain into a cocktail glass. Garnish with grated nutmeg.\nRecently, I had been neglecting my goal of finishing the Anvil's 100 drink list by the end of 2009, so I picked one to cross off. For the Alexander, the list's description was \"spirit, crème de cacao, cream\" and in thinking about possible spirits such as brandy or the classic gin, the concept of a Fernet Branca one popped into my head. What better to drink after a big meal than something that combined the dessert or nightcap role of an Alexander with the digestif properties of Fernet Branca! Part of the concept stemmed from a simple Fernet drink that Andrea's boss taught us which solidified the flavor pairing of the amaro with cacao liqueur:\nHansen Special Cocktail\n• 4/5 Crème de Cacao (1 oz)\n• 1/5 Fernet Branaca (1/4 oz)\nStir with ice and strain into a cordial (or cocktail) glass.\nThe nose of this drink was full of nutmeg's spice and Fernet's menthol. While the nose prepared the mind for the solid dose of Fernet ahead, its flavor was rather muted by the equal part of cream. The chocolate notes from the liqueur co-mingled in the early part of the sip with the richness from the dairy, and this was followed by the menthol notes of the Fernet on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4j-d5vhuLO9E2SM6Qx4mVit2CJUzzPz7Wx1ebIKqW3lqlfIGZHhyVpMRkk6h6-_RQ7LFlHtYz1PYtGqwDdcqsLCPsOCIcFn7ORX3CzJxNhAOMEtJD4gdeZBroNw27qqd_JWIeiyiZus/s320/alexander459.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4j-d5vhuLO9E2SM6Qx4mVit2CJUzzPz7Wx1ebIKqW3lqlfIGZHhyVpMRkk6h6-_RQ7LFlHtYz1PYtGqwDdcqsLCPsOCIcFn7ORX3CzJxNhAOMEtJD4gdeZBroNw27qqd_JWIeiyiZus/s800/alexander459.jpg", "comment_count": 0 }, { "title": "rumfustian", "url": "https://cocktailvirgin.blogspot.com/2009/11/rumfustian.html", "published": "2009-11-25T17:42:00.007-05:00", "updated": "2017-08-30T11:58:31.859-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": null, "source": "How to Mix Drinks, or The Bon-vivant's Companion", "year": null }, "categories": [ "*hot", "beer", "egg", "gin", "sherry", "sugar" ], "ingredients": [ "1" ], "instructions": null, "body_text": "He waved the man away and turned to Charles Mason. \"Now, my young buck,\" he said, \"I have ten shillings here that say I can beat you at your favorite game of billiards. Want to bet? Of course you do. Well, let's go down to the Merchant's Coffeehouse and try our skill. And before we start to play I'll treat you to a rum fustian.\"\n\"Rum fustian I May I inquire what that is?\"\n\"Oh, I forgot that you are from the benighted land of Virginia, where your favorite drink is eggnog or mint julep. A rum fustian, my dear sir, is made of beer, sherry, gin, the yolks of eggs, sugar and a little nutmeg all stirred together and heated with a red-hot loggerhead.\"\nMason reflected a minute. \"That sounds like a strong drink,\" he said. \"But why do they call it rum fustian when there's no rum in it?\"\n\"That's where the fustian part comes in, my inquiring lad,\" said the Major. \"Fustian as you know means an imitation.\"\n1\nWhile flipping through Jerry Thomas'\nHow to Mix Drinks, or The Bon-vivant's Companion\n, I came across a curious egg drink served hot, the Rumfustian, which as the bit of history above describes contains no rum at all. Thomas gave the history as \"a drink very much in vogue with English sportsmen, after their return from a day's shooting.\"\n2\nHistories across the web did not confirm the sportsmen lore, but suggested it was a drink of English university students, American colonial settlers, and pirates dating back to the late seventeenth or early eighteenth century. The \"rum\" part of the name derives from the gypsy word for powerful, and evidence of its strength was written about in colonial America. There, the drink was often drank at breakfast and its consumption took a toll on the efficiency and character of the settlers.\n3\nThe recipe I used was from Thomas and I provide the volumes I used to make two servings in parentheses:\nRumfustian\n• 12 Egg Yolks (2)\n• 1 quart Beer (5 1/3 oz Mayflower Porter)\n• 1 pint Gin (2 2/3 oz Beefeater)\n• 1 bottle Sherry (4 oz Lustau Don Nuño Dry Oloroso)\n• 1 stick Cinnamon (1/6)\n• 1 Nutmeg (1/6)\n• 12 large lump Sugar (2 tsp Turbinado)\n• 1 rind Lemon Peel (1/6)\nHeat sherry in a sauce pan with cinnamon, nutmeg (grated), sugar, and lemon peel. Mix egg yolks, beer, and gin. When sherry comes to a boil, pour (while straining) into bowl with the yolks, beer, and gin. Serve hot.\nI mixed the yolk, gin, and beer in a cocktail shaker instead of whisking in a bowl (be careful to degas it every few shakes to save from making a mess as the beer decarbonates). I also left the shaker in a bowl of hot water to warm up the contents since it contained a larger volume than the hot sherry. In addition, I grated some nutmeg over the top of each cup before serving.\nThe beer I used from the Mayflower Brewery and was somewhat smokey; its flavors mainly came through on the first part of the sip. The cinnamon, nutmeg, and nutty sherry flavors then followed this initial malty wave. We debated whether or not we could taste the gin as it was rather well masked by the spices. Moreover, the egg yolk provided a thick, rich mouthfeel, but unlike egg white, it did not mute the drink to any degree. In addition, the Rumfustian was not as sweet as eggnog, or perhaps my interpretation of a \"large lump\" to be a teaspoons-worth of sugar fell short. Some might prefer this drink to be a bit sweeter so adjust accordingly. And interestingly, as the drink cooled, the spice notes diminished with the beer taking a greater prominence in the flavor profile.\nOverall, the drink was pretty complex, heavy, and at first a bit bizarre. However, with successive sips, the drink grew on us and the taste became addictive. With the warmth and spice profile, I could see the Rumfustian being a great treat after coming in from the cold. And if Jerry Thomas' lore is correct, it would most certainly help you to forget an unsuccessful day of hunting.\n1\nWoodward, W.E.\nThe Way Our People Lived: An Intimate American History\n. E.P. Dutton & Company, 1944.\n2\nThomas, J.\nHow to Mix Drinks, or The Bon-vivant's Companion\n. Dick & Fitzgerald, 1862.\n3\nHistory of Alcohol in America\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn-cx6UoORpTY9Z2aD7Z080VM0xVv5lABeRuhv3Y-Jq5t96YNzwuu7-5_d4aJCqbhw_51ofHlZzV0iewe7GyA1PLnIMFp7cDDXH1n6gWBZ_taDx2ybf8Cy2Exk20KgXNFE1ggFWHoQ94/s320/rumfus412.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vsMWoh0OEMILmDcnQZJlec9dcDyCgEkrfJGvQYcMeha6FMhyphenhyphen-iuHKiB50MAqiTqgImwTffyi9K6Qzeea8Xwn_XaC6YTcMHssScdoDvsl1QUTWXQnDjlbsMZznD5GY_M1T1UVoXvQCRU/s320/rumfus414.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn-cx6UoORpTY9Z2aD7Z080VM0xVv5lABeRuhv3Y-Jq5t96YNzwuu7-5_d4aJCqbhw_51ofHlZzV0iewe7GyA1PLnIMFp7cDDXH1n6gWBZ_taDx2ybf8Cy2Exk20KgXNFE1ggFWHoQ94/s800/rumfus412.jpg", "comment_count": 2 }, { "title": "checkers", "url": "https://cocktailvirgin.blogspot.com/2009/12/checkers.html", "published": "2009-12-01T16:13:00.003-05:00", "updated": "2017-08-30T11:57:02.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars (1903-1933)", "year": null }, "categories": [ "gin", "pineapple juice", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1/4 Bacardi Rum (1/2 oz Rhum JM Blanc, see text)", "1/4 Pineapple Juice (1/2 oz)", "1/4 Sweet Plymouth Gin (1/2 oz Hayman's Old Tom, see text)", "1/4 Dry Vermouth (1/2 oz Dolin)" ], "instructions": "Shake with ice and strain into a cocktail glass. Ratio in the recipe was shorthand for fractions of a jigger (1 1/2 oz), and this was upped to fractions of 2 oz here.", "body_text": "1/4 Bacardi Rum (1/2 oz Rhum JM Blanc, see text)\n1/4 Pineapple Juice (1/2 oz)\n1/4 Sweet Plymouth Gin (1/2 oz Hayman's Old Tom, see text)\n1/4 Dry Vermouth (1/2 oz Dolin)\nShake with ice and strain into a cocktail glass. Ratio in the recipe was shorthand for fractions of a jigger (1 1/2 oz), and this was upped to fractions of 2 oz here.\nLast week, I was flipping through our new\nPioneers of Mixing at Elite Bars (1903-1933)\nbook and I spotted the Checkers cocktail. The equal parts nature and the mixing of gin and rum intrigued me and reminded me slightly of the\nBetween the Sheets\n(four equal parts with rum and brandy, not rum and gin). Beneath the recipe, there were two notes in regards to the spirits. One was about the Bacardi Rum of that era. The editors recommended either Cuban rum (like Havana Club) or a rhum agricole to mimic that style, and we opted for the latter. The second was about the Sweet Plymouth Gin which is no longer made; the editors suggested using regular Plymouth Gin, but we opted for Old Tom, a sweet gin style.\nOnce mixed, pineapple was rather strong on the nose and was the first flavor detected on the sip. The pineapple notes melded smoothly into the funky rhum agricole flavors on the beginning of the taste, and this combination was followed by the herbal notes of the gin and vermouth on the swallow. The Checkers was not overly dry with the only sweetness stemming from the gin and the pineapple juice. Andrea wondered if the drink would benefit from a dash of absinthe in the mix; looking back, a gin, vermouth, and pineapple combination with Herbsaint was rather delightful in the\nBeaux Arts\n, so perhaps that recommendation for a Checkers variant would be quite tasty.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iH8waZMN3seBl42nexv_nDePdhdamZ0-rBNl6P92KWs1zfqHDXGQwNQCnhlmVO8-YtpkJ3mGHakWllo6ZEv7AsfepzAG_gSuLu8juyjIKTqbtykhn9OERjDqJn-KJZbrU3whSC1EFpo/s320/checkers462.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iH8waZMN3seBl42nexv_nDePdhdamZ0-rBNl6P92KWs1zfqHDXGQwNQCnhlmVO8-YtpkJ3mGHakWllo6ZEv7AsfepzAG_gSuLu8juyjIKTqbtykhn9OERjDqJn-KJZbrU3whSC1EFpo/s800/checkers462.jpg", "comment_count": 2 }, { "title": "navy grog", "url": "https://cocktailvirgin.blogspot.com/2009/12/navy-grog.html", "published": "2009-12-01T23:27:00.006-05:00", "updated": "2017-08-30T11:55:37.908-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Don the Beachcomber", "source": "Beachbum Berry's Grog Log", "year": null }, "categories": [ "grapefruit juice", "honey", "lime juice", "rum", "rum (white)", "soda" ], "ingredients": [ "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "3/4 oz Honey", "1 oz Light Puerto Rican Rum (Tommy Bahama White Sand)", "1 oz Dark Jamican Rum (Appleton VX)", "1 oz Demerara Rum (Lemon Hart 80)", "1 oz Club Soda" ], "instructions": null, "body_text": "3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n3/4 oz Honey\n1 oz Light Puerto Rican Rum (Tommy Bahama White Sand)\n1 oz Dark Jamican Rum (Appleton VX)\n1 oz Demerara Rum (Lemon Hart 80)\n1 oz Club Soda\nHeat honey until liquid and mix with juices and rum. Shake without ice until honey is mostly mixed. Add ice and shake again. Add soda water and pour into double old-fashioned glass filled with crushed ice or ice cone with straw. To make ice cone, pack a Pilsner glass with shaved ice and poke a hole with a chopstick down the center. Gently remove ice cone and freeze overnight (read text for other options).\nSunday night was Tiki night at our kitchen. I had been eying Don the Beachcomber's Navy Grog recipe in Beachbum Berry's\nGrog Log\nfor a while, and recently had been perfecting my ice cone making technique. And on Sunday, I finally had a pair that were viable. Neither my Ice-O-Mat crusher nor my Lewis Bag and mallet yielded \"shaved ice\" so packing it down like snow did not work. I did not try our blender which might have worked better than the hand-powered methods and the thought of waiting for the first good snow fall did cross my mind. My solution was to wet the ice bits down with cold water, pour off the excess liquid, and fill up my makeshift molds. The ice once refrozen adhered too well to the Pilsner glass and made extracting it in one piece difficult (and without the wet ice, it did not stay together well either). My solution was to cut the bottom off of a half liter Poland Spring seltzer bottle. The plastic bottle allowed me away to squeeze the ice out as well as to remove the cap and push from the bottom. As for the chopstick, I found that leaving it in for two hours with a wiggle every 30 to 60 minutes prevented the chopstick from sticking (I was using wood; plastic would probably stick less). After that, I removed the chopstick and let the wet ice refreeze for several hours more. Making the cone should not have been that difficult, but having the wrong form of ice certainly made things a challenge.\nBut finally, Navy Grog! The drink was very rummy with rich dark rum notes standing out in the beginning of the sip and white rum heat on the swallow. When I asked Andrea what she thought of the fruit flavors, her response was, \"There's juice in here?\" Although after a few more sips, whether through ice melt diluting the grog or through our taste buds acclimating, the citrus and honey flavors became evident. Overall, the Navy Grog was rather pleasant, and I would be rather satisfied if it were hot out. However, it was a chilly night in late November, and I felt that the drink could use some flair whether through a barspoon of allspice dram or a few dashes of pastis or bitters (*). Next time I will try an ukulele soundtrack to see if it aids my tropical island imagination and saves me from the wintry mood.\n(*) Post note: Fans of this concept can try Beachbum Berry's original\nAncient Mariner\nwhich is similar enough that Ted Haigh lists it as the Navy Grog recipe in the new edition of his book.\n2nd post note: When I showed the photo of our Navy Grog to bartender John Gertsen, he quickly focused in our lime peel flag and commented how it reminded him of a Gin Pennant and immediately set off to fetch his copy of the\nMixologist\nwhich had a description of it.\nWikipedia\ndescribes the flag's meaning as \"that the wardroom is inviting officers from ships in company to drinks... Originally it was a small green triangular pennant measuring approximately 18 by 9 inches, defaced with a white wine glass, nowadays the gin pennant is a Starboard pennant defaced with a wine or cocktail glass.\" And the\nMixicologist\nasserts that \"Whenever and wherever a ship hoisted the pennant, it meant that it was time to 'come aboard for a drink'\".", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtjtHEalC-VOqY90eWAyBxZaV7CZwDIdZI8ypI_fZG65U3otWP9rHb8sEZ1q7VyG7VLWaEaaLmsbJ9V9JXJ44XRiTMxazbvQ_6-nBeqPVKNT3z6lPqg34MHIsvKbT9l3nGcOoN5vXFWQ/s320/navygrog470.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtjtHEalC-VOqY90eWAyBxZaV7CZwDIdZI8ypI_fZG65U3otWP9rHb8sEZ1q7VyG7VLWaEaaLmsbJ9V9JXJ44XRiTMxazbvQ_6-nBeqPVKNT3z6lPqg34MHIsvKbT9l3nGcOoN5vXFWQ/s800/navygrog470.jpg", "comment_count": 3 }, { "title": "tennessee", "url": "https://cocktailvirgin.blogspot.com/2009/12/tennessee.html", "published": "2009-12-02T15:01:00.002-05:00", "updated": "2017-08-30T11:54:36.829-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Evan Harrison", "source": "the Independent", "year": null }, "categories": [ "#independent", "lemon juice", "maraschino", "whiskey" ], "ingredients": [ "2 oz Jack Daniels Whiskey (or other Tennessee Whiskey)", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cocktail cherry.", "body_text": "2 oz Jack Daniels Whiskey (or other Tennessee Whiskey)\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a cocktail cherry.\nOn Monday night, Andrea and I stopped into the Independent for their \"Barstool Mountain Monday: Country Drinking Songs and Country Drinks\" event. I am not sure if the night was to celebrate all that is hillybilly noir or to honor bartender Evan Harrison on his last night at the Independent before shifting over to Deep Ellum. On the menu were a few drink specials including the Country Gentleman (applejack, curacao, lemon juice, and sugar) which Andrea selected and the Tennessee which I chose. The Tennessee was essentially an Aviation with the herbalness of the gin swapped for the barrel-aged sour mash taste of the whiskey. On the sip, the drink started out with a tart lemon note which was followed by the whiskey and then the Maraschino flavors. The presence of the citrus and liqueur smoothed out the spirit considerably and made the Tennessee easy, yet not boring, to drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "blackthorn", "url": "https://cocktailvirgin.blogspot.com/2009/12/blackthorn.html", "published": "2009-12-03T15:05:00.004-05:00", "updated": "2017-08-30T11:54:32.023-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "vermouth (dry)", "whiskey" ], "ingredients": [ "1/2 Irish Whiskey (1 oz Knappogue Castle)", "1/2 Dry Vermouth (1 oz Dolin)", "3 dash Absinthe (1 barspoon Pernod Absinthe)", "3 dash Angostura" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Irish Whiskey (1 oz Knappogue Castle)\n1/2 Dry Vermouth (1 oz Dolin)\n3 dash Absinthe (1 barspoon Pernod Absinthe)\n3 dash Angostura\nStir with ice and strain into a cocktail glass.\nA few nights ago, it was time to make good use of the bottle of Irish whiskey we bought in New Hampshire by making the Blackthorn off of the Anvil's 100 Drink list. The recipe, which we found in the\nSavoy Cocktail Book\n, also gave us a good excuse to try our media sample of Pernod Absinthe. All of the ingredients were pale yellows and greens which gave me the impression that the drink was going to be light in color. However, after the 3 dashes of Angostura bitters, the liquid in the mixing glass turned orangey red. Moreover, once the drink was poured, the milkiness from the absinthe louche was evident. The color reminded Andrea of sloe gin which I found interesting since 3 of the 5 Blackthorn recipes in Boothby's 1934\nWorld Drinks and How to Mix Them\ncontained sloe gin instead of whiskey (the last one was a gin drink which would be a similar hue from its Dubonnet content). The Irish whiskey-based drink we made had an anise nose and a rather dry balance. There were malt and dry vermouth notes on the front of the sip followed by absinthe and bitters flavors on the swallow. In essence, the drink was a dry Manhattan with a bit of absinthe. I felt that the subtle flavors of the Irish whiskey were a little lost in the mix as compared to Bourbon or rye in similar recipes, although its maltiness did shine through.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V37IzBiHwrLllKM8u3fJX95p05A7aFh8hdMhguQCq0RZ_ZTcp2uUXGAdl-RfP5WS4WzjJsPQPpUgf-8nDWCPz-bkaStXcifvadUk7rmAVYEGODyAU_L9vjOih8skVW7kkQgYfXk5Zng/s320/blackthorn474.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V37IzBiHwrLllKM8u3fJX95p05A7aFh8hdMhguQCq0RZ_ZTcp2uUXGAdl-RfP5WS4WzjJsPQPpUgf-8nDWCPz-bkaStXcifvadUk7rmAVYEGODyAU_L9vjOih8skVW7kkQgYfXk5Zng/s800/blackthorn474.jpg", "comment_count": 0 }, { "title": "balmy night", "url": "https://cocktailvirgin.blogspot.com/2009/12/balmy-night.html", "published": "2009-12-04T19:43:00.005-05:00", "updated": "2017-08-30T11:54:02.942-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "curacao", "orange juice", "pimento dram", "rum", "sherry" ], "ingredients": [ "1 oz Dry Sherry (Lustau Los Arcos Dry Amontillado)", "1 oz Jamaican Rum (Appleton V/X)", "1/2 oz Orange Juice", "1/4 Curaçao (Curaçao of Curaçao)", "1/4 Allspice Dram (St. Elizabeth's)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Dry Sherry (Lustau Los Arcos Dry Amontillado)\n1 oz Jamaican Rum (Appleton V/X)\n1/2 oz Orange Juice\n1/4 Curaçao (Curaçao of Curaçao)\n1/4 Allspice Dram (St. Elizabeth's)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nThe theme for last night's Thursday Drink Night on Mixoloseum was Allspice Dram cocktails. Allspice Dram, historically known as Pimento Dram, is a rum-based liqueur infused with allspice and often clove, cinnamon, and nutmeg which can add a Caribbean, Tiki, or Christmastime element to drinks. For inspiration, I borrowed the sherry-dram-Cointreau combination from the Balm cocktail and the rum-dram-orange juice from the Kingston Heights to yield the Balmy Night (which was apropos considering the unseasonably warm weather here in New England yesterday). The Balmy Night started with a robust orange nose from the peel oil and the freshly squeezed juice. On the sip, the nuttiness of the sherry was followed by the spiciness of the dram and Angostura bitters. Moreover, the sherry worked well with the orange flavors from the juice and curaçao liqueur, and the rum added some richness of flavor and much needed heat. One of the Mixoloseum participants who made the drink commented that the Balmy Night had a nice Polynesian feel to it with the sherry and rum combination and how the allspice notes towards the end of the sip rounded out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrU3j5M0ywnDUmruC8m1t_9IdVQuxkd7vy3viTOrwIJGMdZx3I_sQ7iJGyq5GqxoBVusromzVqH_0ZGy5kSQ14esrAUlhJfiKA_krFU4MH7-UlUo1lc4aX2s1kKdPJNlB0nKmUWKQcauU/s320/dram476.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrU3j5M0ywnDUmruC8m1t_9IdVQuxkd7vy3viTOrwIJGMdZx3I_sQ7iJGyq5GqxoBVusromzVqH_0ZGy5kSQ14esrAUlhJfiKA_krFU4MH7-UlUo1lc4aX2s1kKdPJNlB0nKmUWKQcauU/s800/dram476.jpg", "comment_count": 0 }, { "title": "the melody", "url": "https://cocktailvirgin.blogspot.com/2009/12/melody.html", "published": "2009-12-06T15:14:00.002-05:00", "updated": "2017-08-30T11:53:26.843-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Cafe Royal Cocktail Book", "year": null }, "categories": [ "calvados", "cointreau", "gin", "lillet" ], "ingredients": [ "1 1/2 oz Dry Gin (209)", "3/4 oz Passion Fruit Juice", "3/4 oz Lillet Blanc", "2 dash Cointreau (1 tsp)", "2 dash Calvados (1 tsp Marquis de Saint-Loup)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Dry Gin (209)\n3/4 oz Passion Fruit Juice\n3/4 oz Lillet Blanc\n2 dash Cointreau (1 tsp)\n2 dash Calvados (1 tsp Marquis de Saint-Loup)\nShake with ice and strain into a cocktail glass.\nOn Friday night, I was flipping through the\nCafe Rayal Cocktail Book\nwhen I spotted the Melody. Perhaps it was the combination of the passion fruit and the Lillet that called out to me -- a combination that I had previously tinkered with in the\nPlastic Passion\nswizzle. And perhaps it was the curiosity of why there were 2 dashes of Calvados in a drink instead of a more sizable measure. The Melody started off with a fruity nose and fruity taste in the first part of the sip which was followed by the bite from the gin. Moreover, the Cointreau provided a different fruit note that lingered after the swallow. The drink was rather mild due to its low acid content, and as it warmed up, it reminded Andrea of a citrus-light Pegu Club.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7YzoAFeJiUj0PwCV6xX_KgX-h6XQPa3JTsIOaY4Z7AxmjbJjAYlrYBLQ4uK-hdsly8ir5ridMjnaBvOKSoeTrPa9Ria8LGGPrPFPrtIQxLdOuSfy3SPa9sD5i7zqJkUq69d0uEc2NRQ/s320/melody479.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7YzoAFeJiUj0PwCV6xX_KgX-h6XQPa3JTsIOaY4Z7AxmjbJjAYlrYBLQ4uK-hdsly8ir5ridMjnaBvOKSoeTrPa9Ria8LGGPrPFPrtIQxLdOuSfy3SPa9sD5i7zqJkUq69d0uEc2NRQ/s800/melody479.jpg", "comment_count": 0 }, { "title": "knickerbocker", "url": "https://cocktailvirgin.blogspot.com/2009/12/knickerbocker.html", "published": "2009-12-06T17:06:00.003-05:00", "updated": "2017-08-30T11:52:57.240-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "New York Times", "year": null }, "categories": [ "curacao", "lime juice", "raspberry syrup", "rum" ], "ingredients": [ "1/2 Lime or Lemon (Lime)", "1 wineglass Santa Cruz Rum (2 oz Flor de Caña 4 Year Gold)", "2 tsp Raspberry Syrup (Homemade, see recipe below)", "1/2 tsp Curaçao (Curaçao de Curaçao)" ], "instructions": "Combine ingredients in a sauce pan and cook over a medium flame for 5 minutes. Stir constantly and use back of spoon to break up berries. Add second batch of ingredients, bring to a boil, and then simmer for 15 minutes. Let cool. Strain through tea towel or cheesecloth, and squeeze out remaining liquid until only solids remain in the cloth. Give the sauce pan a quick rinse with water, and pour in the strained berry juice. Add an equal portion of sugar to make a 1:1 berry simple syrup. Heat while stirring for 2 minutes until all sugar has dissolved. Let cool, skim off any foam, and bottle.", "body_text": "1/2 Lime or Lemon (Lime)\n1 wineglass Santa Cruz Rum (2 oz Flor de Caña 4 Year Gold)\n2 tsp Raspberry Syrup (Homemade, see recipe below)\n1/2 tsp Curaçao (Curaçao de Curaçao)\nSqueeze juice out of lime half and drop the lime shell into a 6-8 oz tumbler glass filled with crushed ice. Either build drink in glass and shake, or shake drink separately with ice, and strain over crushed ice. Garnish with berries of the season.\nOn Saturday night when we got home, we decided to combine a nightcap with crossing off one more drink from the Anvil's 100 Drink list. I chose the Knickerbocker from the list's remainders since I had made up a batch of raspberry syrup earlier in the day using frozen raspberries. The recipe is a modification of one I found in the\nNew York Times\n:\nRaspberry Syrup\n• 1 cup Raspberries\n• 1 tbsp Sugar\nCombine ingredients in a sauce pan and cook over a medium flame for 5 minutes. Stir constantly and use back of spoon to break up berries.\n• 3/4 cup Water\n• 1/2 tsp Lemon Juice\nAdd second batch of ingredients, bring to a boil, and then simmer for 15 minutes. Let cool. Strain through tea towel or cheesecloth, and squeeze out remaining liquid until only solids remain in the cloth. Give the sauce pan a quick rinse with water, and pour in the strained berry juice.\n• 1 1/3 cup Sugar\nAdd an equal portion of sugar to make a 1:1 berry simple syrup. Heat while stirring for 2 minutes until all sugar has dissolved. Let cool, skim off any foam, and bottle.\n• 1 oz Vodka\nOptional addition to help preserve the syrup from microbial growth; add and mix by inverting to bring the ABV to ~5%. Either way, store covered in refrigerator. Makes a little under 2 cups.\nFinding the appropriate recipe for the Knickerbocker given Huegel's description of \"rum, raspberry syrup, curaçao, and lime\" was more difficult than I imagined. Most of the recipes in the dozen or so books I opened were for either lemon juice or lemon plus orange juice, not lime. It was not until I opened Ted Haigh's book which pointed me to Jerry Thomas' 1862\nHow to Mix Drinks, or The Bon-vivant's Companion\ndid I find the one that I followed. At that point, I decided to check on what David Wondrich had to say in\nImbibe!\nabout Jerry Thomas' recipe. Wondrich recommended the lime option which is unusual since history has seemed to have picked the lemon one as the winner. Wondrich also suggested increasing the curaçao (to upwards of 1 oz) if one is seeking a sweeter drink instead of increasing the raspberry syrup. And lastly, Wondrich recommended against shaking the drink with the lime shell as doing so would impart bitter notes from the lime oils.\nWe opted against increasing the sweetness of our drinks, and the balance turned out on the tart but not unpleasantly so side. Perhaps it had to do with our larger limes which yielded almost an ounce and a half total of juice (most limes yield about an ounce, and in 1862, probably a bit less than that) but the drink was still very enjoyable to drink that way. I could understand why Wondrich preferred the lime option for the raspberry-lime is a classic flavor combination. The rum flavor was a bit subtle under the fruit notes, and the rum heat was apparent but not uncomfortably so on the swallow. The drink was rather refreshing and was in essence the short drink version of a Rum Rickey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJq4Nm89GTZMJ1lqX3VzFNmRx8Gmd8iAO6MWhPgn84gwUnN_32gFtmpiUFrh4Mddv6BlcOtxJjzTulOY0zY_Ps8dKji37R7I5NTdkplA14HhD-sTAdLEILICK_0lVbGtWLDXhRvouNuA0/s320/knicker482.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJq4Nm89GTZMJ1lqX3VzFNmRx8Gmd8iAO6MWhPgn84gwUnN_32gFtmpiUFrh4Mddv6BlcOtxJjzTulOY0zY_Ps8dKji37R7I5NTdkplA14HhD-sTAdLEILICK_0lVbGtWLDXhRvouNuA0/s800/knicker482.jpg", "comment_count": 1 }, { "title": "alamagoozlum", "url": "https://cocktailvirgin.blogspot.com/2009/12/alamagoozlum.html", "published": "2009-12-08T15:50:00.003-05:00", "updated": "2017-08-30T11:51:38.726-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "J. Pierpont Morgan", "source": "Around the World with Jigger, Beaker, and Flask", "year": 1939 }, "categories": [ "#drink", "bitters (Angostura)", "chartreuse (green)", "curacao", "genever", "rum", "simple syrup" ], "ingredients": [ "1/2 Egg White", "2 oz Genever Gin (Bols)", "2 oz Water", "1 1/2 oz Jamaican Rum (Plantation)", "1 1/2 oz Yellow or Green Chartreuse (Green)", "1 1/2 oz Gomme Syrup", "1/2 oz Curacao (Mathilde XO)", "1/2 oz Angostura Bitters" ], "instructions": "Shake hard with ice for a while. Strain into cocktail (or here, rocks) glasses. Makes 4 servings or so.", "body_text": "1/2 Egg White\n2 oz Genever Gin (Bols)\n2 oz Water\n1 1/2 oz Jamaican Rum (Plantation)\n1 1/2 oz Yellow or Green Chartreuse (Green)\n1 1/2 oz Gomme Syrup\n1/2 oz Curacao (Mathilde XO)\n1/2 oz Angostura Bitters\nShake hard with ice for a while. Strain into cocktail (or here, rocks) glasses. Makes 4 servings or so.\nWhile drinking my first cocktail at Drink on Sunday night, I was talking with bartender Joe Staropoli and somehow he mentioned the Alamagoozlum and how one customer will not forgive Joe for making him that drink. And to that, my reply was to declare that I would love for him to make me that cocktail as my second beverage. The Alamagoozlum is the lead-off recipe in Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nand originally appeared in Charles H. Baker's 1939\nAround the World with Jigger, Beaker, and Flask\n. Baker claimed that the drink was invented by J. Pierpont Morgan -- yes, the famous the banker and philanthropist was apparently an amateur bartender as well. I think it was the 1/2 oz of Angostura bitters that deterred me from making it at home, or perhaps the grand volume of the recipe. This should not have been much of a deterrent since I have enjoyed my experiences with copious amounts of Angostura bitters such as in the\nTrinidad Sour\nand since I am fully capable of scaling drinks down. Actually, the amount of bitters per serving (assuming it splits 4 ways) is less than the amount in a\nSeelbach\n.\nJoe got very enthused and set to work on making the Alamagoozlum. I tried to convince him to scale the drink down, but he decided he would make it full sized and find homes for the other servings. The drink once poured had a rather healthy head on it with the froth deriving from the egg white and Angostura bitters. The nose was full of green Chartreuse and Angostura's cinnamon notes and was a prelude to the flavors to come. The Alamagoozlum was rather rich from the egg and the malty Genever, and it had a good deal of spice from the Chartreuse and bitters. I could not fathom why the gentleman did not enjoy the drink the previous time Joe made the recipe, except that he might not have been a fan of green Chartreuse. The yellow Chartreuse option would produce a less sharp and slightly sweeter balance and might be a decent path for those who prefer milder cocktails.\nAnd speaking of communal drinking experiences, we ended the night with some tequila. To our right was New Hampshire bartender Jeff Grdinich who had just returned from his Mezcal adventures in Oaxaca, Mexico, and the conversation had been focused on agave spirits for much of the night. John Gertsen decided that our tequila needed to be served in a particular way taught to him by Alex Ott, a bartender and grandson of the famous Dada artist. Gertsen freshly grated a \"discernible mound of cinnamon\" on top of each orange slice, and we were instructed to take a bite of the dusted orange slice and then drink the tequila. The pairing works best with a reposado tequila since the cinnamon complements the wood notes from the tequila's barrel aging (besides cinnamon generally pairing well with tequila).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uhEKdptE0-o6LSpDlM2j4jPMsNQvOKVZAQfgZ2sIW47c-Z_pQuxBdQniHbJyYZTU5JZnlK_VMCamfZcHMibeJ__9hLxbtkRRYbR5qVBLKX5Oj7Q1KTVHu-WuYNXEUsBXOSP70MDZ698/s320/tequila485.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uhEKdptE0-o6LSpDlM2j4jPMsNQvOKVZAQfgZ2sIW47c-Z_pQuxBdQniHbJyYZTU5JZnlK_VMCamfZcHMibeJ__9hLxbtkRRYbR5qVBLKX5Oj7Q1KTVHu-WuYNXEUsBXOSP70MDZ698/s800/tequila485.jpg", "comment_count": 1 }, { "title": "broken spur cocktail no. 1", "url": "https://cocktailvirgin.blogspot.com/2009/12/broken-spur-cocktail-no-1.html", "published": "2009-12-09T17:55:00.002-05:00", "updated": "2017-08-30T11:50:42.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": null }, "categories": [ "egg", "gin", "herbsainte", "port (white)" ], "ingredients": [ "1 oz White Port (Ramos Pinto)", "1 oz Gin (Aviation)", "1 dash Anisette (1 barspoon Herbsaint)", "1 Egg Yolk" ], "instructions": "Shake one round without ice and once with. Strain into a cocktail glass.", "body_text": "1 oz White Port (Ramos Pinto)\n1 oz Gin (Aviation)\n1 dash Anisette (1 barspoon Herbsaint)\n1 Egg Yolk\nShake one round without ice and once with. Strain into a cocktail glass.\nOn Monday night, I started browsing our cocktail books for recipes that use white port as we had bought a bottle this past weekend. One that appealed to me was the first Broken Spur in Trader Vic's\nBartender's Guide\n. The book also contained a Broken Spur #2 which had the gin reduced to a quarter ounce and with the addition of a quarter ounce of sweet vermouth. The Broken Spur we made had a soft anise nose. The drink was not overwhelmingly anise but it was one of the main tastes besides the richness from the port and egg yolk. The Broken Spur's flavor made Andrea think of a fennel crème brûlée. Overall, it was a decent drink although I felt that it might be improved with a sprinkling of grated cinnamon or nutmeg as a garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXFFIyEoK5Ae_Tt5G1g_WElz7aIdLJKyHTHjSUDvfwFGez8wOK7VbizB55w1VtiDCKw_INQ6SYZNejqbM_b8EgtNi4xpvYOe31uHI-RhMjrklo06IFGtkjHhZwUlr2CyLYFrK4E6BPKs/s320/brokenspur489.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXFFIyEoK5Ae_Tt5G1g_WElz7aIdLJKyHTHjSUDvfwFGez8wOK7VbizB55w1VtiDCKw_INQ6SYZNejqbM_b8EgtNi4xpvYOe31uHI-RhMjrklo06IFGtkjHhZwUlr2CyLYFrK4E6BPKs/s800/brokenspur489.jpg", "comment_count": 0 }, { "title": "chicago", "url": "https://cocktailvirgin.blogspot.com/2009/12/chicago.html", "published": "2009-12-09T18:22:00.003-05:00", "updated": "2017-08-30T11:50:11.315-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Waldorf-Astoria Bar Book", "year": null }, "categories": [ "egg white", "lemon juice", "port (ruby)", "rum", "soda", "sugar" ], "ingredients": [ "1/2 spoon Sugar (1 barspoon simple syrup)", "1 Egg White", "3/4 oz Jamaican Rum (Appleton V/X)", "3/4 oz Port (Ramos Pinto Ruby)" ], "instructions": "Shake without and then with ice. Strain into a highball, and top with soda water (2 oz).", "body_text": "Juice of 1/4 Lemon (1/2 oz)\n1/2 spoon Sugar (1 barspoon simple syrup)\n1 Egg White\n3/4 oz Jamaican Rum (Appleton V/X)\n3/4 oz Port (Ramos Pinto Ruby)\nShake without and then with ice. Strain into a highball, and top with soda water (2 oz).\nAfter the Broken Spur, I was left with egg whites and set about to find a use for them. My goal of finding a lighter drink recipe was reached in the pages of the\nWaldorf-Astoria Bar Book\nwith the Chicago. This fizz, according to the book, was \"an importation from the Windy City long before bombs, machine guns, and sawed-off shotguns had come to disturb its peaceful life.\" Once made, the Chicago had a lemon nose from the juice and the twist (my addition to the recipe). On the sip, the lemon and port flavors were up front with the rum on the swallow. The drink was a little on the tart side due to the greater lemon to sugar ratio we ended up using, but the egg white did help to smooth out the drink and make for a rather delectable beverage. We did have a drink with a similar recipe a few weeks ago, the\nElk's Own Cocktail\n, which substituted the Chicago's rum and soda water for rye.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicexZ5VUG1ffucdl580MRA4pK7MT5cpBymqjTG758eN-nK4Dlu3x7QKOdHQdlpv_Vem3qBKPwyfLut_EfFnLn1memJlEgMN6uaMnpfQFsi-32Y2yo4a89m7-Ma2jiPqqmJgDtYVagmrhs/s320/chicago491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicexZ5VUG1ffucdl580MRA4pK7MT5cpBymqjTG758eN-nK4Dlu3x7QKOdHQdlpv_Vem3qBKPwyfLut_EfFnLn1memJlEgMN6uaMnpfQFsi-32Y2yo4a89m7-Ma2jiPqqmJgDtYVagmrhs/s800/chicago491.jpg", "comment_count": 2 }, { "title": "wilcoxson", "url": "https://cocktailvirgin.blogspot.com/2009/12/wilcockson.html", "published": "2009-12-11T15:53:00.004-05:00", "updated": "2017-08-30T11:49:33.816-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amaro", "bitters (Gammeldansk)", "maple syrup", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1 oz Gammel Dansk", "1 oz Luxardo Amaro Abano", "1/2 oz Cinnamon Maple Syrup (* normal recipe is Demerara Simple Syrup)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Rittenhouse Rye\n1 oz Gammel Dansk\n1 oz Luxardo Amaro Abano\n1/2 oz Cinnamon Maple Syrup (* normal recipe is Demerara Simple Syrup)\nStir with ice and strain into a rocks glass.\nOn Tuesday night after my networking event downtown, I met Andrea at No. 9 Park for drinks. Bartender Matthew Schrage wanted to make me something off the menu that another bartender at No. 9, Ted Kilpatrick, had developed. The Wilcoxson that he made me was pretty complex. The nose was floral and minty almost like a perfume, and later possessed more of a green kitchen herb quality. As for the taste, it had a solid rye and bitters foundation on the sip followed by a menthol-like sting on the swallow.\nPost Note: Ted Kilpatrick wrote me with some clarification, \"The drink, named for Mr. and Mrs. Wilcoxson (two lovely and frequent guests of No. 9), actually uses demarara syrup, not cinnamon.\"", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "diablo", "url": "https://cocktailvirgin.blogspot.com/2009/12/diablo.html", "published": "2009-12-11T22:05:00.004-05:00", "updated": "2017-08-30T11:49:20.963-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": null, "categories": [ "creme de cassis", "ginger beer", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Lunazul Reposado)", "3/4 oz Creme de Cassis (Cassis de Bordeaux, Marie Brizard)", "3/4 oz Lime Juice" ], "instructions": "Shake all but ginger beer with ice and strain into a Collins glass filled with ice cubes. Top with ginger beer, garnish with a lime wheel, and add straw.", "body_text": "1 1/2 oz Tequila (Lunazul Reposado)\n3/4 oz Creme de Cassis (Cassis de Bordeaux, Marie Brizard)\n3/4 oz Lime Juice\nGinger Ale (Reed's Extra Ginger Beer)\nShake all but ginger beer with ice and strain into a Collins glass filled with ice cubes. Top with ginger beer, garnish with a lime wheel, and add straw.\nOn Wednesday night, it was time to take the remainder of the Anvil 100 Drinks list from 8 down to 7 by making the Diablo. I ended up using the recipe in Hess'\nThe Essential Bartender's Guide\nsince I could not find it in other books. With a little advice I later found on\nAlcademics\n, it turns out that I was looking under the wrong name -- the drink used to be known as the Mexican El Diablo. Our 1947 edition of Trader Vic's\nBartender's Guide\nhas a similar recipe of juice of half a lime, 1 oz tequila, 1/2 oz creme de cassis built in a 10 oz glass filled with ice and the lime shell, and topped with ginger ale. Since the Anvil listed ginger beer on their brief description, I opted for that over the traditional ginger ale.\nThe Diablo had tequila and lime notes on the nose and was rather a crisp drink from the ginger beer and lime. I would assume that using ginger ale instead would make for a sweeter and softer drink. As I drank the Diablo, I thought to myself that I probably would not have put it in a top 100 list (Andrea disagreed) but it was pretty classy in terms of tequila drinks (we both agreed). The creme de cassis was more subtle than a Margarita's triple sec but it imparts a nice hue to the drink. Moreover, I am now curious to know what a Margarita with ginger beer would be like akin to the Diablo's recipe especially considering how well ginger complements tequila.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlj5bNUvU0Kxna0d46QI5SQ8-E_1yHDvWxg-RuBeLoZF1Fu0pV18WPgkrHwP-79kno4c2lmqIZoBRqeY8JRqEXA44JrE80ZDw0fntndJFKAN5JpDUq36idPAJsVwyS6oHN6WVi_hx7lwc/s320/diablo493.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlj5bNUvU0Kxna0d46QI5SQ8-E_1yHDvWxg-RuBeLoZF1Fu0pV18WPgkrHwP-79kno4c2lmqIZoBRqeY8JRqEXA44JrE80ZDw0fntndJFKAN5JpDUq36idPAJsVwyS6oHN6WVi_hx7lwc/s800/diablo493.jpg", "comment_count": 1 }, { "title": "the remedy", "url": "https://cocktailvirgin.blogspot.com/2009/12/remedy.html", "published": "2009-12-12T16:18:00.002-05:00", "updated": "2017-08-30T11:48:41.689-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joy Richard", "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "chartreuse (yellow)", "fernet-branca", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 oz Sazerac 6 Year Rye", "3/4 oz St. Germain Elderflower Liqueur", "1/2 oz Yellow Chartreuse", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist. Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Sazerac 6 Year Rye\n3/4 oz St. Germain Elderflower Liqueur\n1/2 oz Yellow Chartreuse\n1/4 oz Fernet Branca\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Thursday night, Andrea and I headed down to Franklin Southie for the St. Germain Industry Night event. There were seven St. Germain drinks on the menu created especially for this event. The one that called out to me was the Remedy. I was not sure whether it would be a trainwreck given that the ingredients included the often domineering Fernet Branca. Luckily, it was not for the proportions were just right such that the Fernet complemented the elderflower flavors in the St. Germain. The drink was created by Joy Richard, the bar manager, and served to me by Peter Cipirini, one of the other bartenders at the Franklin. The cocktail started off with a lemon nose from the twist with hints of rye and menthol. The St. Germain was the most dominant flavor in the mix and the Fernet Branca seemed to bolster these notes. Indeed, the transition from one liqueur to the other was almost seamless. At the end of the swallow, the Sazerac rye notes appeared and rounded out the drink.\nAndrea chose the St-Argent, another Joy Richard original, which she rather liked. I thought it was a bit too Campari heavy and I would have switched the recipe to 3:2:1 ratio instead of the equal parts one below. A little bit more St. Germain would have worked to tame the Campari in my mind. Andrea, however, being a bigger Campari fan, thought it was fine as is.\nSt-Argent\n• 1 oz Milagro Silver Tequila\n• 1 oz St. Germain\n• 1 oz Campari\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAndrea was also delighted by the free St. Germain swag Kate, the St. Germain rep, was handing out, including St. Germain wrapping paper and booklets of vintage erotica postcards!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ocv5mfchmGzL-YB31TeaosFG3MSlGQW6LacA9STwceinnFGGlj418ZJcW2ABanXJf02Mr0AT8ri0IaWSa6LparKcFTHKBJRQEOHles86_sNS-X-c3F0RgAUUcHHy9DT1Cp2zfZA0Erk/s320/remedy494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ocv5mfchmGzL-YB31TeaosFG3MSlGQW6LacA9STwceinnFGGlj418ZJcW2ABanXJf02Mr0AT8ri0IaWSa6LparKcFTHKBJRQEOHles86_sNS-X-c3F0RgAUUcHHy9DT1Cp2zfZA0Erk/s800/remedy494.jpg", "comment_count": 3 }, { "title": "jerez flip", "url": "https://cocktailvirgin.blogspot.com/2009/12/jerez-flip.html", "published": "2009-12-12T17:37:00.003-05:00", "updated": "2017-08-30T11:48:14.686-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tom Schlesinger-Guidelli", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "benedictine", "bitters (Angostura)", "bitters (mole)", "egg", "pimm's no. 1", "sherry", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Oloroso Sherry", "3/4 oz Pimm's No. 1", "3/4 oz Benedictine", "1/4 oz Brown Sugar Simple Syrup", "1 dash Angostura Bitters", "1 dash Bittermens Mole Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Oloroso Sherry\n3/4 oz Pimm's No. 1\n3/4 oz Benedictine\n1/4 oz Brown Sugar Simple Syrup\n1 dash Angostura Bitters\n1 dash Bittermens Mole Bitters\n1 Egg\nShake once without ice and once with. Strain into a coupe glass and garnish with freshly grated nutmeg.\nAfter the St. Germain Industry Night, we took the Red Line to Central Square to visit Craigie on Main. I picked the Jerez Flip off of the menu for the concept of a sherry egg drink seemed rather tasty. The drink bartender Tom Schlesinger-Guidelli crafted for me had a decent amount of nuttiness but not overly so, and was in the moderate level of sweetness with the dry sherry being balanced with the brown sugar syrup and Benedictine liqueur. Overall, the Jerez Flip was rather rich and had a good deal of spice with the flavors from the Benedictine and nutmeg complementing each other rather well. Moreover, the Pimm's added to the complexity of grape notes from the Sherry. Despite it being a chilled drink, the Jerez Flip was the perfect flavor combination for a cold winter's night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5RP3ke6TcDLof_qESXATwHS5xYW42RN5LUCRnPV-VrPunOC1G9Y2-gU4vg_ovBLF8uqNioqhDcIhguAaFXHwOsFDkzgHgLmeAiW5u0s08TB4W4P59y1wBB2LhF2jxmwbB2k7pQLwVO8/s320/jerez495.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5RP3ke6TcDLof_qESXATwHS5xYW42RN5LUCRnPV-VrPunOC1G9Y2-gU4vg_ovBLF8uqNioqhDcIhguAaFXHwOsFDkzgHgLmeAiW5u0s08TB4W4P59y1wBB2LhF2jxmwbB2k7pQLwVO8/s800/jerez495.jpg", "comment_count": 0 }, { "title": "dulchin", "url": "https://cocktailvirgin.blogspot.com/2009/12/dulchin.html", "published": "2009-12-13T15:40:00.005-05:00", "updated": "2024-12-20T12:49:00.920-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#craigieonmain", "curacao", "grenadine", "lime juice", "pisco" ], "ingredients": [ "2 oz Pisco (Macchu Pisco)", "1 oz Apricot Eau de Vie (Blume Marillen)", "1 oz Lime Juice", "2 tsp Grand Marnier", "1 tsp Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Pisco (Macchu Pisco)\n1 oz Apricot Eau de Vie (Blume Marillen)\n1 oz Lime Juice\n2 tsp Grand Marnier\n1 tsp Grenadine\nShake with ice and strain into a cocktail glass.\nAfter my Jerez Flip at Craigie, I was going to call it a night. However, I have been on a mission lately and asked Tommy whether he had any dry apricot brandy behind the bar since I needed to have a Dulchin in the next few weeks to complete the Anvil's 100 Drink list and I did not want to buy a bottle for just this drink (especially at $35 for a half bottle). The last four bars I asked in did not have it on their shelves, but Tommy claimed that a bottle of Haus Alpenz's Apricot Eau de Vie from Blume Marillen was misdelivered and had showed up earlier that day! What serendipidity, and luckily Tom was game to mix up the\nrecipe\nwhich we procured via Andrea's iPhone.\nAccording to\nDavid Wondrich\n(see the update below), the Dulchin was created for an heir of a New York hardware company who could not drink grain distillates and was getting bored of rum. Pisco, a grape brandy, combined with two other fruit-based spirits, namely dry apricot brandy and Grand Marnier, round out the drink that was created for him. As soon as Tommy was done shaking the drink, he straw-tasted it and did not seem all that pleased with the results. He asked if he should add more \"orange\" to it. At first I figured it was a commentary about the rounded-ness of the fruit flavor, but what he really was getting at was the sweet to tart balance in the drink being off. I replied that I wanted to experience the drink as the recipe intended it to be.\nThe Dulchin had a very strange dry fruit flavor with a lime bite at the end. The pisco flavors were not all that evident at first, but as the drink warmed up, more pisco smokey notes were apparent on the nose. While the Grand Marnier added to the complexity of the citrus, its sugar and that of the grenadine did not balance the acid content in the lime. Unquestionably, it was a touch too puckery and I told Tommy that his idea of upping the liqueur or perhaps reducing the lime would have greatly improved the Dulchin; indeed, this struck me as odd since I am more likely to complain that drinks are too sweet than too tart. Apparently, I am not alone since\nothers\nhave reworked the recipe to swap out the lime for passion fruit juice to make the drink softer and more approachable.\nUpdate:\nOne of the reasons that the drink was unbalanced as written was that Wondrich revealed in a 2017 Tales of the Cocktail\ntalk\nentitled \"Great Hoaxes of Cocktail History\" that he fabricated this one. See the talk notes for greater details, but Wondrich came clean with the explanation that he was a junior professor at the time struggling to support his family, and he fabricated the Dulchin's recipe and back story along with that of several other drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAZIS2Y15rDb4cQVweJ56nQw0l6Z_cYnZd_zRTE-DJxM-bd_rJksM7r7E6Gj0tswT9Yu29I9-JDqI-WzW8x7s3oBVtGU8XhOWuLRq9tIkwoLIQZrYtvaxPahgucVs4joXGQh-x0Um2yFV/s320/dulchin496.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAZIS2Y15rDb4cQVweJ56nQw0l6Z_cYnZd_zRTE-DJxM-bd_rJksM7r7E6Gj0tswT9Yu29I9-JDqI-WzW8x7s3oBVtGU8XhOWuLRq9tIkwoLIQZrYtvaxPahgucVs4joXGQh-x0Um2yFV/s800/dulchin496.jpg", "comment_count": 2 }, { "title": "red rot cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/12/red-rot-cocktail.html", "published": "2009-12-13T18:19:00.004-05:00", "updated": "2017-08-30T11:46:41.454-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (Peychaud's)", "cherry brandy", "gin", "lemon juice", "st. germain" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XLIV) is \"money drinks\" as chosen by Kevin Langmack of the\nBeers in the Shower\nblog. Kevin defined his concept as, \"I feel a \"Money\" drink is something you can put in front of anyone, regardless of tastes or distastes about the spirits involved. Come up with a drink or a list based on spirits about drinks that would appeal to anyone.\" After giving the theme a little thought, I realized that I often look to our bottle of St. Germain elderflower liqueur when looking for a crowd pleaser. Some of the St. Germain recipes that I have had good luck with are Jamie Boudreau's\nLa Bicyclette\nand\nL'Amour En Fuite\nand John Gertsen's\nMeans of Preservation\n, and I believe that I have never failed with these recipes. One other recipe we have had decent luck with, the Red Rot Cocktail, was created here in Boston for a Roaring Twenties event that we read about.\nThe Red Rot Cocktail was created for that event at the Boston Athenaeum, one of America's oldest private libraries. The name was apropos as red rot is a type of deterioration of tanned leather that occurs when the tannins (often found in books from the latter half of the 19th century) degrade to a fine red powder, and the non-potable red rot cocktail is a chemical mixture used to treat leather bindings for retarding the decay. The potable format was created by Lauren Clark of\nDrinkBoston\nand Misty Kalkofen of Drink and hopefully none of it spilled on any century old book bindings. The drink's\ndescription\nwas written by Lauren in Charles H. Baker-ese and I have included an easier to follow recipe below it including the gin choice we used:\nRed Rot Cocktail\n, which Rather Resembles the Noxious Liquid Medicine for Moldy Red Leather-bound Books but Nonetheless Pleases the Palate\nTo one jigger of London dry gin add one half ounce each of St. Germain elderflower liqueur, Cherry Heering and fresh lemon juice, and two goodly dashes of Peychaud's bitters. Shake vigorously with ice and turn into a champagne saucer.\n• 1 1/2 oz Dry Gin (Berkshire Mountain Distillers' Ephemeral)\n• 1/2 oz St. Germain\n• 1/2 oz Cherry Heering\n• 1/2 oz Lemon Juice\n• 2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass.\nI opted for our bottle Ephemeral gin as it is a lighter, less junipery style; the Ephemeral might still appeal to people who claim not to care for gin while being complex enough to keep gin drinkers intrigued. Another fine gin choice would be Plymouth which is rather mildly flavored and is the one that Lauren used in this\nvideo\non How2Heroes. The red part of the name derives from two components, the Cherry Heering liqueur and the Peychaud's bitters which impart a decently deep hue to the cocktail. The drink starts with cherry and lemon fruit aromas on the nose, and the sip yields a pleasing but not incredibly challenging level of spice. The gin is not as pronounced as it can be in many drinks, but is apparent on the swallow, and the drink falls safely in the middle of the sweetness spectrum. Furthermore, the Red Rot Cocktail's color is rather pretty but not too much so to scare off a guy. Perhaps the drink's name might not appeal to everyone, but the drink's taste sure has a good fighting chance to do so.\nCheers to Kevin for hosting this Mixology Monday and to the rest of the participants for their entries!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJBs2DmN_MXsEuqAnYFQ0m-WwYOVUegz3jJX5Gv5Beef1jJ-iU4CXqBhIhBetbXn83qQw08t8rZK2g2Vq9TCTg9JJIM1lgA_zZJQkYJDkq8-KKSh_qTXfG_6krDWyjoLw02ZDRzk5dnM/s320/redrot498.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "flapper jane", "url": "https://cocktailvirgin.blogspot.com/2009/12/flapper-jane.html", "published": "2009-12-14T16:06:00.004-05:00", "updated": "2017-08-30T11:45:49.842-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boston LUPEC's Little Black Book of Cocktails", "year": null }, "categories": [ "bitters (Peychaud's)", "gin", "lemon juice", "simple syrup (other)", "tea" ], "ingredients": [ "1 3/4 oz Plymouth Gin (Beefeater 24)", "3/4 oz Wu Wei Syrup (2 parts tea:1 part sugar)", "1/2 oz Lemon Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Plymouth Gin (Beefeater 24)\n3/4 oz Wu Wei Syrup (2 parts tea:1 part sugar)\n1/2 oz Lemon Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nOn Saturday afternoon, Andrea and I went into the semi-new Sherman Market (around the corner from the Sherman Coffee Shop in Union Square, Somerville) to buy some locally harvested honey. While looking around the shop, my eyes were drawn to the jars of tea from Somerville master tea blenders, MEM Imports. The shopkeeper allowed us to smell a variety of the teas including an intriguing herbal one called Mt. Olympus. However, I opted for the Wu Wei which I had been wanting to get ever since Misty Kalkofen made Andrea a tasty drink using a Wu Wei syrup at Drink. Wu Wei is a blend of 7 herbs including licorice, hibiscus, and clove and is technically a tisane (contains no tea leaves) instead of a tea proper.\nThe Wu wei recipe I chose to make last night was the Flapper Jane, an original cocktail found in Boston LUPEC's\nLittle Black Book of Cocktails\n. The recipe calls for a \"Wu Wei infused simple syrup\" which I interpreted as 2 parts of tea to one part of sugar (by volume) for it seemed the best amount of sweetness to match the volume of lemon juice in the recipe. Indeed, the proportions seemed to provide the balance I was looking to achieve (actually, a little sweeter than I had hoped for, but still pretty close and much better to my taste buds than the 1:1 ratio I would normally have gone with). The Wu Wei's hibiscus flower donated a gorgeous red color to the cocktail that was supplemented by the dash of Peychaud's bitters. For a gin, we have been out of Plymouth for a while (probably shortly after they dramatically increased the bottle price about a year ago) and I went with the tea- and citrus peel-forward Beefeater 24 to complement the other ingredients in the mix. Andrea seemed pretty pleased with the end result and my notes have her excited reaction as, \"Wu Wei -- woo hoo!\"\nRead about LUPEC Boston's rationale for calling the drink the Flapper Jane\nhere\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEQuAlXd2fMRP5-KBotzeAJaAaXM5SqUKTQMHEOerUIfmbCTj787DGu6qYkiN8uM-8tg_iZYYbbbu6cgMzkjeZxrj6jwZLVE3q5NWOzQMkw-dP4cUFGEjnkfl2clDRoKqo0G8FIsyxzw/s320/flapper501.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEQuAlXd2fMRP5-KBotzeAJaAaXM5SqUKTQMHEOerUIfmbCTj787DGu6qYkiN8uM-8tg_iZYYbbbu6cgMzkjeZxrj6jwZLVE3q5NWOzQMkw-dP4cUFGEjnkfl2clDRoKqo0G8FIsyxzw/s800/flapper501.jpg", "comment_count": 0 }, { "title": "[grandma's nightcap]", "url": "https://cocktailvirgin.blogspot.com/2009/12/grandmas-nightcap.html", "published": "2009-12-15T11:13:00.002-05:00", "updated": "2017-08-30T11:45:07.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "cognac", "curacao", "pimento dram", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cognac", "3/4 oz Grand Marnier", "1/2 oz Martini & Rossi Sweet Vermouth", "1 barspoon St. Elizabeth Allspice Dram" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist", "body_text": "1 1/2 oz Cognac\n3/4 oz Grand Marnier\n1/2 oz Martini & Rossi Sweet Vermouth\n1 barspoon St. Elizabeth Allspice Dram\nStir with ice and strain into a coupe glass. Garnish with an orange twist\nLast night after DJing, I went up the street with Andrea to Eastern Standard for dinner and drinks. After finding seats, I asked bartender Hugh Fiore if he had any new drink recipes that he would like to showcase, and he described the ingredients for this one (still without a name). I gave him the thumbs up since grape, orange, and dram combinations have worked for my taste buds in the past, and off he went to create my drink. The nose of the drink was very orangey from the Grand Marnier and this was brightened by the twist's oils. On the sip, the drink had a sweet and rich mouthfeel which was followed with the Allspice Dram spices hitting on the swallow. Surprisingly, the clove in the dram stood out more than the allspice perhaps due to some synergistic (or canceling?) interaction with the sweet vermouth or other.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR_Ek10NIoaxtDH3MSivoo0zPrCdi5gyb3ojGGNz7ywSK_fIfM8ilaU4Ju0NBt-Wh5KAkK5a8WR-T8T-KAW_Lcd4Hu7kCBOQjbqi3IjGkxkRpGCBfpxfCsGYf_IJFWvsqUOrCkqjXqwQ/s320/eastern502.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR_Ek10NIoaxtDH3MSivoo0zPrCdi5gyb3ojGGNz7ywSK_fIfM8ilaU4Ju0NBt-Wh5KAkK5a8WR-T8T-KAW_Lcd4Hu7kCBOQjbqi3IjGkxkRpGCBfpxfCsGYf_IJFWvsqUOrCkqjXqwQ/s800/eastern502.jpg", "comment_count": 2 }, { "title": "[pirate flip]", "url": "https://cocktailvirgin.blogspot.com/2009/12/pirate-flip.html", "published": "2009-12-15T13:19:00.004-05:00", "updated": "2017-08-30T11:44:42.818-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kit Paschal", "source": null, "year": null }, "categories": [ "#eastern standard", "egg", "orgeat", "pimento dram", "rock candy syrup", "rum" ], "ingredients": [ "1 oz Cruzan Blackstrap Rum", "1 oz Old Monk Rum", "1/2 oz Orgeat", "1/2 oz Rock Candy Syrup", "1 barspoon St. Elizabeth Allspice Dram", "1 Egg" ], "instructions": "Shake one round without ice and one round with ice. Strain into a coupe glass and garnish with grated nutmeg.", "body_text": "1 oz Cruzan Blackstrap Rum\n1 oz Old Monk Rum\n1/2 oz Orgeat\n1/2 oz Rock Candy Syrup\n1 barspoon St. Elizabeth Allspice Dram\n1 Egg\nShake one round without ice and one round with ice. Strain into a coupe glass and garnish with grated nutmeg.\nFor my after dinner drink last night, I asked Hugh Fiore for a flip and he suggested a drink that bartender Kit Paschal created that transitioned decently from my last cocktail. The drink paired up two dark rums with elements of Caribbean and Tiki drinks in the mix, and it sounded on the money. When the drink arrived, I was amused at how similar it looked to Thursday night's\nJerez Flip\n, but it was a very different creature from Tommy's concoction. This drink was replete with dark rum notes on the nose and on the taste. The blackstrap molasses flavors from the Cruzan rum were tempered by the orgeat syrup to yield a rather pleasant sweetness. Unfortunately, the Allspice Dram was a bit swallowed up by the richness of the egg and the rums and could have been increased; however, it did add to the complexity of the swallow. But as the drink warmed up, the dram flavors and the vanilla from the Old Monk rum became much more apparent and the flip became a bit more aromatic in nature. My intuition that the recipe could do no wrong was indeed correct.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih90bimpuo-C2rZk8vtoch1iLaQzy6bM6sAsE1t9trkLrQV102oO8IMlM-pnD1IZnrTxfdv4KfsVMeeUKzSOWQNIp4pXvTZysiHN9sv4paEjr95bpkPRloCDwv10nWa3lO1RBqw3HCnzA/s320/eastern503.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih90bimpuo-C2rZk8vtoch1iLaQzy6bM6sAsE1t9trkLrQV102oO8IMlM-pnD1IZnrTxfdv4KfsVMeeUKzSOWQNIp4pXvTZysiHN9sv4paEjr95bpkPRloCDwv10nWa3lO1RBqw3HCnzA/s800/eastern503.jpg", "comment_count": 2 }, { "title": "cosmopolitan", "url": "https://cocktailvirgin.blogspot.com/2009/12/cosmopolitan.html", "published": "2009-12-16T09:49:00.003-05:00", "updated": "2017-08-30T11:44:15.487-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars 1903-1933", "year": 1934 }, "categories": [ "cointreau", "gin", "lemon juice", "raspberry syrup" ], "ingredients": [ "2 dash Cointreau (1/2 oz Cointreau)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "Jigger of Gordon's Gin (1 1/2 oz Beefeater)\n2 dash Cointreau (1/2 oz Cointreau)\nJuice of 1 Lemon (1 oz Lemon Juice)\n1 tsp Raspberry Syrup (1 tsp homemade)\nShake with ice and strain into a cocktail glass.\nLast night, it was time for drinking Cosmopolitans! No, not the Cosmos of\nSex in the City\n, but the putative precursor of that recipe found in\nPioneers of Mixing at Elite Bars 1903-1933\n. This recipe published in 1934 was listed in the Gin Daisy category which veered from the standard Daisy by adding Cointreau. I describe it as the putative original since the (re)creator of the drink 50 years later in the mid-1980's claimed it as her original recipe designed to push the then newly released Absolut Citron product at her bar. Her description of it was \"merely a kamikaze with Absolut Citron and a splash of cranberry juice.\" The parallels, besides the name, are a clear grain neutral spirit (gin instead of citron vodka), citrus (lemon instead of lime), a reddish fruit product to donate a pink color (raspberry syrup instead of cranberry juice), and an orange liqueur (Cointreau instead of triple sec although many recipes specify Cointreau). For a good side-by-side comparison of the modern Cosmopolitan recipes, Scomorokh from the Science of Drink blog has a good\nentry\nhe did for this month's Mixology Monday.\nTo interpret the old recipe, I figured that lemons back then were smaller and about the size of today's limes, and I converted this to one ounce of juice. Given how much tartness this would generate, I liberally interpreted the 2 dashes of Cointreau as a half an ounce which would assist the raspberry syrup in partially balancing the citrus. Perhaps decreasing the lemon down to 3/4 oz would help balance the drink as well. The drink as mixed was pleasantly tart from the lemon with extra fruit notes added from the orange liqueur and raspberry syrup. Some gin notes were detectable and they followed the lemon crispness on the swallow. This Cosmo was more intensely flavored than a modern one as it has a greater amount of citrus not to mention the extra flavors in the gin's botanicals. The 1934 recipe reminded me more of a White Lady with some raspberry syrup added to the mix than the modern Cosmopolitan. While the raspberry and cranberry in each Cosmo recipe play a similar role in shaping the drink's color, the raspberry plays a bigger role in the flavor than I remember the splash of cranberry does. Then again, it has been about several years since we last had a modern vodka Cosmopolitan which, according to my drink log notes, was the first drink we mixed at home given our scant bar at the time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODnYCntSTdjQtZw2LAnIon2YPDr0jtIG4E2H_G5TzBVS68RFJBmQxESxpom_-gDm3qcVuW-ts9KoHPbbhrHznLNZ8RiU_Z5cTTpj6S4wo77Uck9Sk2n3Apf_K8jZ_UlTvkuPsCnPM9lA/s320/cosmo505.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODnYCntSTdjQtZw2LAnIon2YPDr0jtIG4E2H_G5TzBVS68RFJBmQxESxpom_-gDm3qcVuW-ts9KoHPbbhrHznLNZ8RiU_Z5cTTpj6S4wo77Uck9Sk2n3Apf_K8jZ_UlTvkuPsCnPM9lA/s800/cosmo505.jpg", "comment_count": 1 }, { "title": "dr. funk", "url": "https://cocktailvirgin.blogspot.com/2009/12/dr-funk.html", "published": "2009-12-18T10:18:00.004-05:00", "updated": "2017-08-30T11:43:42.270-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#rendezvous", "absinthe", "grenadine", "lemon juice", "lime juice", "rum", "soda" ], "ingredients": [ "1 1/2 oz Rhum Agricole (La Favorite Blanc)", "1/2 oz Lemon Juice", "1/2 oz Grenadine", "1/4 oz Absinthe (Kubler)" ], "instructions": null, "body_text": "Juice of 1/2 Lime\n1 1/2 oz Rhum Agricole (La Favorite Blanc)\n1/2 oz Lemon Juice\n1/2 oz Grenadine\n1/4 oz Absinthe (Kubler)\nSqueeze lime into shaking tin and drop shell in afterwards. Add rest of ingredients, shake with ice, and strain into a Collins glass filled with fresh ice. Top with soda water and add straw.\nOn Wednesday night, I decided to pay bartender Scott Holliday a visit at Rendezvous. Scott mentioned that he had recently compiled a list of his favorite classic cocktail recipes and he let me take a gander at it to find a drink. The first one that jumped out at me was Dr. Funk, a classic Tiki drink made famous by Don the Beachcomber and Traver Vic. However, the recipe pre-dates that era. The first bit of evidence is that Dr. Funk was a real person -- a German doctor living in then German colony of Samoa who treated Robert Louis Stevenson -- as described by Frederick O'Brien in his 1919 and 1921 books,\nWhite Shadows in the South Seas\nand\nMystic Isles of the South Seas\n, respectively. The latter book describes the drink as \"a portion of absinthe, a dash of grenadine - a syrup of the pomegranate fruit, the juice of two limes, and half a pint of siphon water,\" and apparently the good doctor served the drink as a medicinal tonic.\nThe Dr. Funk was a good transition from the previous night's 1933\nCosmopolitan\n, with both drinks roughly falling into the Daisy category. The drink started with the aroma of anise from the absinthe, and the sip had a funky elegance from the La Favorite rhum agricole; indeed, a simpler rum would not do the drink justice. The citrus to grenadine balance was rather pleasing in the beginning of the sip with the absinthe and bitter lime peel oils adding some extra complexity on the swallow. Overall, the Dr. Funk kept me intrigued with each and every swig for the flavor sensations continued to morph as the liquid passed from the tip of my tongue to the back of my throat.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "full house #2", "url": "https://cocktailvirgin.blogspot.com/2009/12/full-house-2.html", "published": "2009-12-19T16:07:00.004-05:00", "updated": "2017-08-30T11:43:34.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": 1935 }, "categories": [ "#rendezvous", "applejack", "benedictine", "bitters (Angostura)", "chartreuse (yellow)" ], "ingredients": [ "1 oz Apple Brandy (Laird's Applejack)", "1 oz Benedictine", "1 oz Yellow Chartreuse", "1 dash Angostura Bitters (Fee's Whiskey Barrel)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Apple Brandy (Laird's Applejack)\n1 oz Benedictine\n1 oz Yellow Chartreuse\n1 dash Angostura Bitters (Fee's Whiskey Barrel)\nStir with ice and strain into a cocktail glass.\nFor my second drink at Rendezvous on Wednesday, I selected the Full House #2 out the bar's recipe book. While the Full House #1 appears in the 1930\nSavoy Cocktail Book\n(1/2 Bacardi Rum, 1/4 Swedish Punsch, 1/4 Dry Vermouth), this version, #2, appears in the 1935\nOld Waldorf-Astoria Bar Book\n. There, the history of the drink is given as, \"The name is indicative of the sway once enjoyed by what was the great American indoor game in B.C. days -- this is to say Before Contract, or Before Culbertson.\" The description makes reference to the game of Bridge which gained popularity during the Depression since the requisite deck of cards made for cheap entertainment. The\nWaldorf\n's history mentions Ely Culbertson, a New Yorker who gained a lot of fame in the 1930's by developing a strategy system which he used to demolish the English in Bridge tournaments. Apparently, his popularization of the contract system depopularized some of the old standard terms including the full house for winning all of the tricks.\nThe cocktail itself was a more aggressively liqueur-driven version of the Widow's Kiss, and was rather very to the\nWoxum\nwhere sweet vermouth substitutes for the Benedictine. Due to the recent Angostura shortages, bartender Scott Holliday used Fee's Whiskey Barrel Aged Bitters; the aged bitter's grand cinnamon note functioned to complement the apple and the Benedictine. In addition, the Benedictine and Yellow Chartreuse played rather well together, and with the bitters, they provided a lot of spice flavors at the end of the swallow.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "petition", "url": "https://cocktailvirgin.blogspot.com/2009/12/petition.html", "published": "2009-12-20T16:24:00.005-05:00", "updated": "2017-08-30T11:42:45.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "cachaça", "lime juice", "simple syrup", "vermouth (dry)" ], "ingredients": [ "3/4 oz Cachaça (Isaura Ouro 3 Year)", "3/4 oz Benedictine", "3/4 oz Lime Juice", "3/4 oz Dry Vermouth (Dolin)", "1/4 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime twist.", "body_text": "3/4 oz Cachaça (Isaura Ouro 3 Year)\n3/4 oz Benedictine\n3/4 oz Lime Juice\n3/4 oz Dry Vermouth (Dolin)\n1/4 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lime twist.\nFor Mixoloseum's Thursday Drink Night this week, the spirit that called out to me was cachaça. For inspiration, I thought of the tasty\nPetion variant\nthat I had at No. 9 Park a few months ago. The Petion uses a Haitian cane spirit called clarion which apparently is rather similar to cachaça. While I tweaked around with the proportions and swapped the rum for some dry vermouth to offset the cachaça's intensity, I kept the Benedictine and lime intact. The name I chose for the drink, the Petition, is a combination of a nod to the Petion and a reference to the\nentreaty\nlaunched by Leblon to legalize cachaça as its own spirit classification instead of being lumped in with rums.\nThe Petition cocktail had a fruity nose supplemented by the funky aroma of the cachaça. Meanwhile, the sip was full of spice from the bitters, Benedictine, and the aged cachaça which interacted rather well with the tart lime flavor. The drink was too dry at first, but became pretty reasonable after I added the quarter ounce of simple syrup to the mix; moreover, fans of sweeter drinks could up the simple syrup or perhaps change the vermouth to a bianco or sweet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AMG0jN6EDNUPvt_ugwadH159woeadkWl62GaaheM3niQ2o1xnfHUwTwm2v62tNgOandYOgnDcwwK_pz6miqU45GblN67xQxjU_OMRq_50xTkmIkNsseGj9A5dTctoXlJgcqDCIuFzE4/s320/petition506.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AMG0jN6EDNUPvt_ugwadH159woeadkWl62GaaheM3niQ2o1xnfHUwTwm2v62tNgOandYOgnDcwwK_pz6miqU45GblN67xQxjU_OMRq_50xTkmIkNsseGj9A5dTctoXlJgcqDCIuFzE4/s800/petition506.jpg", "comment_count": 1 }, { "title": "esmino's escape", "url": "https://cocktailvirgin.blogspot.com/2009/12/esminos-escape.html", "published": "2009-12-22T17:02:00.004-05:00", "updated": "2017-08-30T11:42:17.701-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Joe Staropoli", "source": "Drink", "year": null }, "categories": [ "#drink", "batavia arrack", "bitters (Angostura)", "curacao", "lemon juice", "mezcal", "simple syrup" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "1/2 oz Del Maguey Minero Mezcal", "1/2 oz Angostura Bitters", "1/2 oz Mathilde XO Orange Liqueur", "1/4 oz Demerara Simple Syrup", "1 barspoon Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lime twist, brandied cherry, and straw.", "body_text": "1 1/2 oz Batavia Arrack\n1/2 oz Del Maguey Minero Mezcal\n1/2 oz Angostura Bitters\n1/2 oz Mathilde XO Orange Liqueur\n1/4 oz Demerara Simple Syrup\n1 barspoon Lemon Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lime twist, brandied cherry, and straw.\nOn Sunday night, I ventured down to Drink where I once again sat across from bartender Joe Staropoli. We got to talking about the\nAlamagoozlum\nhe made me last visit, and he mentioned how he created a new drink based off of it. When he made the full-scaled Alamagoozlum that time and divided it into 4 parts, one of servings went to a gentleman to my right. His comment to Joe was that the drink screamed out for Batavia Arrack.\nIn between that moment and the cocktail's creation, the bartenders at Drink were discussing a tale found in Beachbum Berry's\nSippin' Safari\nabout the Esmino brothers. The Esmino parents took the family on vacation to the Philippines so their teenage children could understand their heritage. Soon after they arrived, World War II broke out and the Japanese invaded the island. The family narrowly escaped into the jungle but the father was separated from the rest of the clan. The two brothers built a house for their mom in the jungle and survived off of the land as well as through raids on the Japanese-controlled fish cannery. The brothers later joined the Philippine-American guerrilla force first as spies and then as ambushers. After the war, the two brothers found their way back to the American Pacific Northwest and ended up working at the Kon-Tiki bar and becoming the star bartenders there.\nAs Joe combined the story with the drink concept, he tried to capture the intenseness of it all in the Esmino's Escape cocktail. Moreover, he worked with earthy and smokey liquors to match the wartime jungle theme. The drink itself matched his goals. Hints of sweet fruit at the beginning of the sip faded into the heat from the mezcal and Batavia Arrack. At the swallow, the smoke from the mezcal and the spice from the bitters took over. In addition, the Del Maguey Minero and the Batavia Arrack paired up nicely, which was something I experienced before in the\nAirbag\nI had at Drink earlier this year.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qzS1LKQBPmq8NDTUm4nrihxbMwvIYAbtEpzEXphvIh8pQXzZkL6EMqL18rKOOispCzrPxMtXtgNXbIXBfGioLJ3Z7Un6ROPgKrc77CmgB8hoOFE5ik8JgZoQRBovpbhx1PTRmq5N1kg/s320/esinos507.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qzS1LKQBPmq8NDTUm4nrihxbMwvIYAbtEpzEXphvIh8pQXzZkL6EMqL18rKOOispCzrPxMtXtgNXbIXBfGioLJ3Z7Un6ROPgKrc77CmgB8hoOFE5ik8JgZoQRBovpbhx1PTRmq5N1kg/s800/esinos507.jpg", "comment_count": 0 }, { "title": "forte four", "url": "https://cocktailvirgin.blogspot.com/2009/12/forte-four.html", "published": "2009-12-24T13:21:00.002-05:00", "updated": "2017-08-30T11:41:49.155-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Joe Staropoli", "source": null, "year": null }, "categories": [ "#drink", "bitters (aged)", "bitters (Angostura)", "bitters (mole)", "bitters (orange)", "rum", "rum (white)", "sugar" ], "ingredients": [ "1/2 oz La Favorite Rhum Agricole", "1/2 oz Old Monk Rum", "1 oz Plantation Jamaican Rum", "1 oz Lemon Hart 151", "2 dash Angostura Bitters", "2 dash Orange Bitters", "2 dash Fee's Whiskey Barrel Bitters", "2 dash Bittermens Mole Bitters", "1 large Demerara Sugar Cube" ], "instructions": "Muddle sugar cube with a 1/4 oz of water until dissolved. Add rest of ingredients and ice, stir, and strain into a rocks glass with a large ice chunk. Garnish with an orange twist.", "body_text": "1/2 oz La Favorite Rhum Agricole\n1/2 oz Old Monk Rum\n1 oz Plantation Jamaican Rum\n1 oz Lemon Hart 151\n2 dash Angostura Bitters\n2 dash Orange Bitters\n2 dash Fee's Whiskey Barrel Bitters\n2 dash Bittermens Mole Bitters\n1 large Demerara Sugar Cube\nMuddle sugar cube with a 1/4 oz of water until dissolved. Add rest of ingredients and ice, stir, and strain into a rocks glass with a large ice chunk. Garnish with an orange twist.\nThe other cocktail Drink bartender Joe Staropoli made me Sunday night was a 4 rum-4 bitter Old Fashioned that he called the Forte Four (Strong Four). The Forte Four was a good transition in terms of intensity from the Esmino's Escape, and was a completely different beast from the\nFour Rum Old Fashioned\nBen Sandrof made me earlier in the year. Lots caramel and orange aromas filled the nose of the drink, while the sip was a bit rough at first with hogu notes from rhum agricole before smoothing out with the richer rums. Finally, the eight assorted dashes of bitters shined through at the swallow. The drink kept a high level of kick especially from the overproof Lemon Hart rum until the large ice shard had sufficiently melted towards the end of the drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "lazy man flip", "url": "https://cocktailvirgin.blogspot.com/2009/12/lazy-man-flip.html", "published": "2009-12-24T14:37:00.002-05:00", "updated": "2017-08-30T11:41:43.506-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": null, "source": "Milk and Honey", "year": null }, "categories": [ "#green street", "calvados", "cream", "egg", "port (ruby)", "simple syrup" ], "ingredients": [ "1 oz Ruby Port (Delaforce)", "1 oz Calvados (Laird's Bonded Apple Brandy)", "3/4 oz Cream", "1/2 oz Simple Syrup", "1 Egg Yolk" ], "instructions": "Shake with ice and strain into a wine glass. Garnish with grated nutmeg (some recipes also include orange zest in addition to the nutmeg).", "body_text": "1 oz Ruby Port (Delaforce)\n1 oz Calvados (Laird's Bonded Apple Brandy)\n3/4 oz Cream\n1/2 oz Simple Syrup\n1 Egg Yolk\nShake with ice and strain into a wine glass. Garnish with grated nutmeg (some recipes also include orange zest in addition to the nutmeg).\nOn my way home from Drink on Sunday, I got off the Red Line a few stops early for a nightcap at Green Street Grill. Perusing the big cocktail menu for a new-to-me drink led to my requesting owner and bartender Dylan Black to make the Lazy Man Flip. The drink was created at the Milk and Honey bar and mimicks the style seen in such classics as the\nCoffee Cocktail\n. In the flip, the pungent nutmeg nose was followed by the creamy richness of the sip. The spice notes from the nutmeg carried over into the taste and mingled amiably with the ruby port and apple brandy flavors. The egg yolk and dairy added a distinct smoothness and full mouthfeel which worked well with the nightcap goal of my selection.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeP7Dwa6-AFZruGWJ7UJ9aVNKVgXi9XljzgZihkZIpF9oo6Yrirs0RUDtKrufxp4ito8gDFDZRpWdgc7MjBxDWzw-HarwxqOcMaxx5iHY97TP7gP6lod3zCgFdjL90cEd4UCs1rdOIQY/s320/lazyman.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeP7Dwa6-AFZruGWJ7UJ9aVNKVgXi9XljzgZihkZIpF9oo6Yrirs0RUDtKrufxp4ito8gDFDZRpWdgc7MjBxDWzw-HarwxqOcMaxx5iHY97TP7gP6lod3zCgFdjL90cEd4UCs1rdOIQY/s800/lazyman.jpg", "comment_count": 0 }, { "title": "smith & cross punch", "url": "https://cocktailvirgin.blogspot.com/2009/12/smith-cross-punch.html", "published": "2009-12-28T11:39:00.002-05:00", "updated": "2017-08-30T11:41:11.696-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Smith & Cross Navy Strength Jamaican Rum", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "2-3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with fresh ice. Garnish with grated nutmeg and a straw.", "body_text": "2 oz Smith & Cross Navy Strength Jamaican Rum\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n2-3 dash Angostura Bitters\nShake with ice and strain into a rocks glass filled with fresh ice. Garnish with grated nutmeg and a straw.\nOn Christmas Eve, after our traditional Indian dinner at India Quality, we went up street to Eastern Standard to celebrate the holiday at the bar for a second year in a row. Bartender Hugh Fiore started me off with a digestif drink of equal parts East India Solera sherry and housemade amber vermouth with a dash of Angostura to settle my stomach from the Indian spices. From there, the sherry made me hanker for rum, and with that desire spoken, Hugh had an idea for my next drink.\nThe one he made me was essentially a Daiquiri with the extra spice and complexity of nutmeg and Angostura Bitters. However, the rum he chose was no ordinary one. Smith & Cross was the base spirit -- an intriguing rum I had the chance to try at Haus Alpenz' tasting room at Tales of the Cocktail this past July. At 114 proof (the minimum proof at which gunpowder will still ignite when wetted with the spirit), it was quite strong and was one of the few spirits that had me scurrying off for some water to dilute down my tasting sample. Smith & Cross is most definitely not a sipping rum and not due alone to the proof, but meant for mixing; moreover, the recipe reflects the rums of the 19th century. Smith & Cross is a blend of two styles of aged pot stilled rums distilled from sugar cane and molasses fermented by wild Jamaican yeasts. Tastewise, it is filled with a lot of spice, caramel, and tropical fruit notes.\nIn the punch, the spice of the nutmeg on the nose led into a rather hot and piquant rum flavor. Over successive sips, the rum became more prominent; however, as the ice diluted the drink over time, its flavor shifted and reminded me more of the rough notes found in rhum agricoles and cachaças. The lime was less as a fruity citrus flavor per se, but present more as a crispness perhaps due to the neutralizing effects of the Angostura. Even with twice the simple syrup to balance the lime juice in a normal Daiquiri recipe, the drink was still rather dry which speaks volumes about the intensity of this rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi70vAId2a8oyJ8Cz3wsEe8S0iYWFhKBL_Uhbyx1Oi5-KSOYEUwst3Y8WY342yoMc2XhXz3NOXOCAVmdvLFrg2pfp7nnQs4XzC1tAU_aCQDw3y4KhUcb6kpVMmiFb21LDBDb5BVZ2S4pA/s320/eastern509.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi70vAId2a8oyJ8Cz3wsEe8S0iYWFhKBL_Uhbyx1Oi5-KSOYEUwst3Y8WY342yoMc2XhXz3NOXOCAVmdvLFrg2pfp7nnQs4XzC1tAU_aCQDw3y4KhUcb6kpVMmiFb21LDBDb5BVZ2S4pA/s800/eastern509.jpg", "comment_count": 2 }, { "title": "peanut malt flip", "url": "https://cocktailvirgin.blogspot.com/2009/12/peanut-malt-flip.html", "published": "2009-12-28T15:02:00.003-05:00", "updated": "2017-08-30T11:40:42.174-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Angus Winchester", "source": "Green Street", "year": null }, "categories": [ "#green street", "cream", "egg", "scotch", "simple syrup" ], "ingredients": [ "2 oz Macallan 12 Year Scotch", "3/4 oz Cream", "1/2 oz Simple Syrup", "1 tsp Peanut Butter", "1 Egg Yolk" ], "instructions": "Shake once without ice and once with. Strain into a wine glass and garnish with grated nutmeg.", "body_text": "2 oz Macallan 12 Year Scotch\n3/4 oz Cream\n1/2 oz Simple Syrup\n1 tsp Peanut Butter\n1 Egg Yolk\nShake once without ice and once with. Strain into a wine glass and garnish with grated nutmeg.\nOn Sunday night after seeing\nSleep No More\nfor a second time, Andrea and I decided to catch a nightcap or two at Green Street before heading home. The drink that called out to me due to a discussion on Chowhound of how well Scotch and peanut butter flavors go together was\nAngus Winchester\n's Peanut Malt Flip. The combination of ingredients does sound a bit iffy, but the flavor result was worth the risk. The flip's nose was replete with peanut and nutmeg aromas. Moreover, the peanut was one of the first flavors detectable on the sip and was followed by the heat and smoke of the Scotch on the swallow. The egg yolk and milk added a great richness and helped to round out the edges of the drink. In fact, the more I drank of it, the more I had to confirm that Scotch and peanut butter are a match made in cocktail heaven and I then understand why Castries Peanut Rum Crème was invented. When Andrea had a sip, she thought it tasted like the inside of a Baby Ruth candy bar due to the malt and peanut butter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLYzz1zciuliiqe_6R1TfFE6dW6q2npgiRuBbcYn8ifB2ll8QdlOV-JxvMEW6d5vYLV-Hx40dAEa9ji0THA7uWVr1AY3WqiTZEHq4Xxx6eotuBPvRar6v7_oATY2bZ3qGqasNmqqLeeQ/s320/peanut510.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLYzz1zciuliiqe_6R1TfFE6dW6q2npgiRuBbcYn8ifB2ll8QdlOV-JxvMEW6d5vYLV-Hx40dAEa9ji0THA7uWVr1AY3WqiTZEHq4Xxx6eotuBPvRar6v7_oATY2bZ3qGqasNmqqLeeQ/s800/peanut510.jpg", "comment_count": 2 }, { "title": "parisian orchid", "url": "https://cocktailvirgin.blogspot.com/2009/12/parisian-orchid.html", "published": "2009-12-29T10:53:00.004-05:00", "updated": "2017-08-30T11:40:08.831-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "lemon juice", "pineapple juice", "st. germain", "vodka" ], "ingredients": [ "1 oz Vodka (CapRock Organic Gin)", "1 oz St. Germain Elderberry Liqueur", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Vodka (CapRock Organic Gin)\n1 oz St. Germain Elderberry Liqueur\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\nShake with ice and strain into a cocktail glass.\nFor my second drink at Green Street on Sunday night, I requested the Parisian Orchid from bartender Derric Crothers. When I asked if I could specify the vodka, he answered in the affirmative. Derric looked baffled for a moment when I called for \"Bombay London Dry Vodka\", a juniper berry-flavored vodka, but was enthusiastic about it once the concept sunk in. He laughed and commented that most people complain that there are not enough vodka drinks on the Green Street menu. Dylan Black overheard the conversation and asked if I wanted to switch my vodka brand to CapRock Gin, an organic gin made from a base spirit distilled from Jonathon and Braeburn apples. After having a taste of it straight, it seemed like a good choice to match up with the fruit juices and elderflower liqueur.\nThe Parisian Orchid started with St. Germain and pineapple notes on the nose, and both flavors were present in the first part of the sip. On the swallow, the lemon and the gin's botanicals completed the flavor profile. The lemon helped to balance the sweetness of the St. Germain somewhat; however, as the drink warmed up, it proceeded to get much sweeter. I could see how the drink would function rather well as a vodka drink, but my presumption that the gin would synergize with the St. Germain and fruit juice flavors might have been right (although the true experiment would be to taste both recipes side by side).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSzyxjaGDH9oHW8ERAOwtQYm5YhhNyFJLbiwSq5HgW3JSgRhWqBjkgK5xIskikSdVd8Tr4MZvE8E1HQWLF44-Tvg5WdLXMApZlxzaN0YanCRoKSKC_KCk8PLNxV4TQl8ajFhRfrM0bQo/s320/parisian511.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSzyxjaGDH9oHW8ERAOwtQYm5YhhNyFJLbiwSq5HgW3JSgRhWqBjkgK5xIskikSdVd8Tr4MZvE8E1HQWLF44-Tvg5WdLXMApZlxzaN0YanCRoKSKC_KCk8PLNxV4TQl8ajFhRfrM0bQo/s800/parisian511.jpg", "comment_count": 0 }, { "title": "prospector cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/12/prospector-cocktail.html", "published": "2009-12-30T15:05:00.003-05:00", "updated": "2017-08-30T11:39:16.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jay Jones", "source": "Pourhouse", "year": null }, "categories": [ "chartreuse (green)", "cognac", "cointreau", "creme de cacao" ], "ingredients": [ "1 1/2 oz Cognac (Château de Plassons VSOP)", "1/2 oz Green Chartreuse", "1/2 oz Cointreau", "1/2 oz Crème de Cacao" ], "instructions": "Stir with ice and strain into a double rocks glass. Add ice cubes and garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Château de Plassons VSOP)\n1/2 oz Green Chartreuse\n1/2 oz Cointreau\n1/2 oz Crème de Cacao\nStir with ice and strain into a double rocks glass. Add ice cubes and garnish with a lemon twist.\nOn Monday night, Andrea was flipping through the new issue of\nImbibe\nmagazine and spotted the Prospector Cocktail in the Vancouver, British Columbia, article. The drink was created by Vancouver's Pourhouse co-owner, Jay Jones, who named the drink after Gassy Jack Deighton, a pioneering saloon keeper in Georgetown who was previously a prospector. The recipe seemed rather intense with half of the ingredients being rather flavorful liqueurs so I decided to give the drink a go. At first, the Prospector Cocktail was full of lemon oil on the nose which converted over to green Chartreuse aromas later in the inhale. The sip started with Cointreau's orange peel notes combined with some sharpness from the other ingredients. In addition, the Cognac's richness and the Chartreuse's grassy herbalness appeared in the middle of the sip with the chocolate notes appearing on the swallow. Surprisingly, the drink seemed rather dry despite the high sugar content from all of the liqueurs; perhaps the intensity of the green Chartreuse combined with the heat of the Cognac worked to dry out the balance of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx50IKQe1Y1nSyfpXnyrg5B0dTBG063wMcundrDdUAkq4syicoLphdzmN-7KdUikknaIxWN95EpqmiZWBZlkAPrCIWzSDVg4k4FkGVL4MZJHHC0PUzZIZd9fQy30Llyzf6XVE2eGe3gUI/s320/prospect512.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx50IKQe1Y1nSyfpXnyrg5B0dTBG063wMcundrDdUAkq4syicoLphdzmN-7KdUikknaIxWN95EpqmiZWBZlkAPrCIWzSDVg4k4FkGVL4MZJHHC0PUzZIZd9fQy30Llyzf6XVE2eGe3gUI/s800/prospect512.jpg", "comment_count": 0 }, { "title": "boston grog", "url": "https://cocktailvirgin.blogspot.com/2009/12/boston-grog.html", "published": "2009-12-31T10:30:00.006-05:00", "updated": "2017-08-30T11:38:48.851-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars 1903-1933", "year": 1903 }, "categories": [ "*hot", "brandy", "lemon juice", "rum", "sugar", "tea" ], "ingredients": [ "3/4 oz Brandy (Château de Plassons VSOP)", "1/2 oz Jamaica Rum (Appleton V/X)", "1/2 oz Orange Pekoe Tea", "1/2 oz Lemon Juice", "1/2 tsp Sugar" ], "instructions": "Build in an 8 oz tumbler or Old Fashioned glass. Fill with hot water (~ 4 oz) and garnish with a round slice of lemon.", "body_text": "3/4 oz Brandy (Château de Plassons VSOP)\n1/2 oz Jamaica Rum (Appleton V/X)\n1/2 oz Orange Pekoe Tea\n1/2 oz Lemon Juice\n1/2 tsp Sugar\nBuild in an 8 oz tumbler or Old Fashioned glass. Fill with hot water (~ 4 oz) and garnish with a round slice of lemon.\nLater on Monday night, I began to feel a chill from the winter winds assaulting the house, and thus I started scanning\nPioneers of Mixing at Elite Bars 1903-1933\nfor a hot drink. One that caught my eye was a Boston-named one, the Boston Grog, that has yet to make it onto DrinkBoston's\nlist\n. My searching could not find a history or a reason why it was associated with the city, and it could have been named purely for nostalgia of a spot one of the American traveling mixologist authors had left as they continued to ply their trade abroad during Prohibition.\nThe nose on the drink was a pleasing waft of alcohol, lemon, and steam. On the sip, there was a lot of citrus with alcohol heat and tea notes on the swallow. The Boston Grog provided an intriguing tongue coating sensation as if there was dollop of honey in the mix, and despite the sugar content in the drink, it was rather dry on the swallow due to a combination of the tea and the lemon juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSsUtWnnjWxqGRc3jQesrpopRidcuoTKgxTkM99YIdUofwV32RvNOxhVfk16bT0qirr0BdHdXScRdL2PN6z2bIQOTpCn86tGecGRGOPrip1p6NlL1zjBwYPt3U2YlcvjF4TC3i3Dt_ZY/s320/bostongrog513.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSsUtWnnjWxqGRc3jQesrpopRidcuoTKgxTkM99YIdUofwV32RvNOxhVfk16bT0qirr0BdHdXScRdL2PN6z2bIQOTpCn86tGecGRGOPrip1p6NlL1zjBwYPt3U2YlcvjF4TC3i3Dt_ZY/s800/bostongrog513.jpg", "comment_count": 0 }, { "title": "paradise cocktail", "url": "https://cocktailvirgin.blogspot.com/2009/12/paradise-cocktail.html", "published": "2009-12-31T12:57:00.004-05:00", "updated": "2017-08-30T11:37:18.357-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "apricot liqueur", "gin", "lemon juice", "orange juice" ], "ingredients": [ "1/2 Gin (1 1/2 oz Beefeater)", "1/4 Apricot Liqueur (3/4 oz Rothman & Winter Orchard Apricot)", "1/4 Orange Juice (3/4 oz fresh squeezed)", "1 dash Lemon Juice (1/2 tsp)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Gin (1 1/2 oz Beefeater)\n1/4 Apricot Liqueur (3/4 oz Rothman & Winter Orchard Apricot)\n1/4 Orange Juice (3/4 oz fresh squeezed)\n1 dash Lemon Juice (1/2 tsp)\nShake with ice and strain into a cocktail glass.\nYesterday I had the last of the Anvil's\n100 cocktails\nthat I was trying to finish up before the year's end. I started Bobby Heugel's list in late August and had nearly 30 drinks to mix up and taste. Some recipes added new bottles to my shelf like Drambuie to make the Rusty Nail and Irish Whisky to make the\nBlackthorn\n, some had me in the kitchen making up syrups such as for the\nKnickerbocker\n, and others send me scurrying around town looking for a bar that had an odd reagent like dry apricot brandy for the\nDulchin\n. This week saw the final push with the Death in the Afternoon, the Americano, and the Stinger, which left one on the list. When there were still a handful remaining, I decided that the Paradise Cocktail would be the way to go out especially since some of the others were simpler drinks.\nThe Paradise Cocktail also gave us a good excuse to use part of the wedding present my brother and sister-in-law sent us: a set of vintage Old Crow Whiskey glasses. The drink started with a sweet orange flavor and finished dry on the swallow with an intense apricot flavor in the middle and gin notes at the end. It was interesting how the apricot and gin became more overlapping in flavor with successive sips. And as I finished the last of the Paradise, I put the hundredth mark on the list. Cheers to Bobby for creating the list to get me to try both some classics I had neglected and some drinks I had never heard of before!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79YT1tIYLBqBjNskBGl1a8PjHmshKf2kYgiwueVBm6U_S9Jjl59HSRRSaGYuC0R6nVTWtDRF_73ZLmXFoanXkOkBKsKe8i5-ijpKBJKhE-OrebAdqR2SRFPR1QN8iEOXZRK-3qsisPI0/s320/paradise514.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79YT1tIYLBqBjNskBGl1a8PjHmshKf2kYgiwueVBm6U_S9Jjl59HSRRSaGYuC0R6nVTWtDRF_73ZLmXFoanXkOkBKsKe8i5-ijpKBJKhE-OrebAdqR2SRFPR1QN8iEOXZRK-3qsisPI0/s800/paradise514.jpg", "comment_count": 2 }, { "title": "golden heath", "url": "https://cocktailvirgin.blogspot.com/2010/01/golden-heath.html", "published": "2010-01-02T17:40:00.003-05:00", "updated": "2017-08-30T11:36:40.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "drambuie", "rum", "sherry" ], "ingredients": [ "1/3 Rum (3/4 oz Lemon Hart 80)", "1/3 Sherry (3/4 oz Los Arcos Dry Amontillado)", "1/3 Drambuie (3/4 oz)" ], "instructions": "Shake [sic] with ice and strain into a cocktail glass. Stirring would be preferable but written above as described in the recipe.", "body_text": "1/3 Rum (3/4 oz Lemon Hart 80)\n1/3 Sherry (3/4 oz Los Arcos Dry Amontillado)\n1/3 Drambuie (3/4 oz)\nShake [sic] with ice and strain into a cocktail glass. Stirring would be preferable but written above as described in the recipe.\nOn Wednesday night, Andrea spotted the Golden Heath in the 1937\nCafé Royal Cocktail Book\nand wanted to give the recipe a try. I had been wondering what to do with Drambuie after buying a bottle to make a Rusty Nail for the Anvil's 100 Drink list and she shared in my curiosity. Other than a\npair\nof Prince Edward\nvariants\nthat Misty Kalkofen made me and a Fernet Branca\nrecipe\ncrafted by Emma Hollander, my experience with the liqueur has been rather limited.\nFor the Golden Heath's rum choice, I opted for Lemon Hart 80 whose smoky notes would complement the Scotch's in the Drambuie. And since the Drambuie is somewhat sweet, I opted for one of our drier sherries. On the nose, the sherry provided a lot of grape notes but I was surprised that its nuttiness did not carry over much into the olfactory sensations. The flavor started out smooth on the tongue and ended spicy in the swallow. Indeed, the drink was rather sweet and rich in front with a lot of flavors and heat at the end. The Golden Heath was plenty sweet so I am glad that we did not choose a sweeter sherry like Lustau's East India Solera. The rum and the Scotch in the Drambuie did pair up nicely as did the rum with the sherry (a combination which I have noted in other cocktails including the\nBalmy Night\n). Given the whiskey and the wine components of the recipe, Andrea declared that the drink could be \"the kissing cousin of the Manhattan.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWMLoQtB-MissOu6cQcb-ESg8LNPSpLqGaM7obhvyd2ltbEBzVIQKnaQgHrcXb_Fjj5njN28ZWiVPZMAx3DF97DoLaP_xyY7BuFB_fKeF8bCQpAhAvz28LbSKrUiOC4ubnZ9NAILMbTg/s320/goldenheath518.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWMLoQtB-MissOu6cQcb-ESg8LNPSpLqGaM7obhvyd2ltbEBzVIQKnaQgHrcXb_Fjj5njN28ZWiVPZMAx3DF97DoLaP_xyY7BuFB_fKeF8bCQpAhAvz28LbSKrUiOC4ubnZ9NAILMbTg/s800/goldenheath518.jpg", "comment_count": 1 }, { "title": "club forest cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/01/club-forest-cocktail.html", "published": "2010-01-03T14:24:00.003-05:00", "updated": "2017-08-30T11:36:07.977-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "chartreuse", "curacao", "egg", "port (ruby)", "simple syrup" ], "ingredients": [ "1/2 oz Port (Ramos Pinto Ruby)", "1/2 oz Chartreuse (Green)", "1 Egg Yolk", "1/2 tsp Curaçao (Curaçao of Curaçao)", "1/2 tsp Simple Syrup" ], "instructions": "Shake without ice and again with ice. Strain into a cocktail glass and garnish with grated nutmeg.", "body_text": "1/2 oz Port (Ramos Pinto Ruby)\n1/2 oz Chartreuse (Green)\n1 Egg Yolk\n1/2 tsp Curaçao (Curaçao of Curaçao)\n1/2 tsp Simple Syrup\nShake without ice and again with ice. Strain into a cocktail glass and garnish with grated nutmeg.\nOn Friday night after a dinner at Baraka, we came home and were in the mood for cocktails. Flipping through the 1947 edition of Trader Vic's\nBartender's Guide\nyielded the Club Forest Cocktail which appeared to be a more intense relative of the\nCoffee Cocktail\n. While both recipes contain egg yolks, the Club Forest Cocktail, however, would have less of a textural component since it lacks the Coffee Cocktail's inclusion of the egg white in the ingredients. To make up for it, the Club Forest Cocktail's ratio of egg yolk to the other ingredients is impressively high relative to most other flips. Another major difference is that the Coffee Cocktail's brandy is swapped for the intense Chartreuse liqueur and a dash of curaçao. My common assumption when the Chartreuse type is not specified is to interpret it as the original and more ubiquitous green variety which often contributes a lot of sharp herbal and spice notes to a drink.\nThe Club Forest Cocktail appeared almost like chocolate milk in some light and with a hint of purple in other. The freshly grated nutmeg provided a robust scent that led into a lush mouth-fullness from the egg yolk and port. Surprisingly, the green Chartreuse was rather smoothed out by these rich elements, and while subdued, these flavors were still noticeable at the middle of the sip and at the end of the swallow. The scant portion of curaçao, on the other hand, was rather elusive to my taste buds, and perhaps it would have been more evident had I interpreted the Chartreuse as the yellow variety. Such as switch would make for a sweeter and more mellow version of the Club Forest Cocktail which might be a variation worthy of a try.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfAvBMF77T5JKabF7hRsBL6zpCnZSZHEljbKSNa-DmtCd8qjHBRiXvYxhHq-bhxzTokYjsTsGk_UGSPaPsR5IhN919zCPAFlF5u_TpCpygpSAsqehzSAUy5vtF8-xwbiGEQLxaNX3Zkk/s320/flip524.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfAvBMF77T5JKabF7hRsBL6zpCnZSZHEljbKSNa-DmtCd8qjHBRiXvYxhHq-bhxzTokYjsTsGk_UGSPaPsR5IhN919zCPAFlF5u_TpCpygpSAsqehzSAUy5vtF8-xwbiGEQLxaNX3Zkk/s800/flip524.jpg", "comment_count": 1 }, { "title": "state street cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/01/state-street-cocktail.html", "published": "2010-01-03T17:11:00.004-05:00", "updated": "2017-08-30T11:35:35.024-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Stanley Clisby Arthur", "source": "Famous New Orleans Drinks & How to Mix'em", "year": null }, "categories": [ "egg white", "gin", "lemon juice", "lime juice", "pineapple juice", "sugar" ], "ingredients": [ "1 1/2 oz Unsweetened Pineapple Juice", "1 Lemon Juiced (~1 1/2 oz)", "1/2 Lime Juiced (~1/2 oz)", "1 1/2 oz Dry Gin", "1 Egg White", "2 tsp Sugar" ], "instructions": "Shake once without ice and again with ice. Strain into a cocktail glass.", "body_text": "1 1/2 oz Unsweetened Pineapple Juice\n1 Lemon Juiced (~1 1/2 oz)\n1/2 Lime Juiced (~1/2 oz)\n1 1/2 oz Dry Gin\n1 Egg White\n2 tsp Sugar\nMix sugar with juices until dissolved. Add rest of ingredients and shake with ice. Strain into highball or rocks glass.\nAfter the egg yolk-containing Club Forest Cocktail, I started searching for a recipe to utilize the left over pair of egg whites. I wanted to end the evening with something light and refreshing so I toyed with the idea of making a Ramos Gin Fizz. I, therefore, grabbed for Stanley Clisby Arthur's\nFamous New Orleans Drinks & How to Mix'em\nwhere I spotted the State Street Cocktail which distracted me from the Ramos. The State Street Cocktail reminded me a lot of Trader Vic's Hawaii Cocktail:\nHawaii Cocktail\n• 3/4 oz Gin\n• 3/4 oz Pineapple Juice\n• 1 dash Orange Bitters\n• 1/2 Egg White\nShake once without ice and again with ice. Strain into a cocktail glass.\nI had never made Trader Vic's gin-based cocktail but knew about it through researching the Patrick Duffy's variation, the\nHawaiian\n, which I had made with dark rum.\nArthur described the State Street as, \"the author's favorite warm weather cocktail. He is fond of it in the winter time, too. In fact, he doesn't know any season when it fails to hit the spot.\" He provided the history of how his wife brought back a similar recipe, the Franco, which used tequila or mezcal as the base spirit. Arthur decided that a gin substitution and a renaming would improve the cocktail in a New Orleans sort of way.\nThe State Street Cocktail had a delightful pineapple nose and was very heavy on the juice flavor level with subtle gin notes on the swallow. The sugar balance was rather pleasant and provided a crisp pineapple taste; moreover, the egg white donated a frothy head and smooth component to the drink. Since the jigger of gin was somewhat lost in the mix whether through the egg white's flavor squashing or from the high juice to liquor ratio, a more vibrant liquor such as the original recipe's agave spirits might donate a more robust flavor profile. Indeed, the State Street Cocktail did hit the spot, but I could see the drink being a much bigger hit on a hot summer's day.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IqJf3fxdad3D9zofrZ6s1FaUL1kpAJZN-rpn0nOYwNwo5PwQ-7WTCizLbmcPkAF6Dv8eFwbWuREA996Wmlz_LTCR4O_LCASbbxaxXLWmKNnNlOAz5t_3HJQietRlbrr5aW_8qb-cV6Q/s320/statestreet527.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IqJf3fxdad3D9zofrZ6s1FaUL1kpAJZN-rpn0nOYwNwo5PwQ-7WTCizLbmcPkAF6Dv8eFwbWuREA996Wmlz_LTCR4O_LCASbbxaxXLWmKNnNlOAz5t_3HJQietRlbrr5aW_8qb-cV6Q/s800/statestreet527.jpg", "comment_count": 0 }, { "title": "ebeneezer", "url": "https://cocktailvirgin.blogspot.com/2010/01/ebeneezer.html", "published": "2010-01-04T16:20:00.003-05:00", "updated": "2017-08-30T11:34:55.619-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rialto" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Colleen", "source": "Rialto", "year": null }, "categories": [ "#rialto", "absinthe", "lemon juice", "simple syrup", "tequila" ], "ingredients": [ "1 1/4 oz Sauza Blanco Tequila", "1/2 oz St. George Absinthe", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a rocks glass full of ice. Add straw. Build in a snifter filled with ice. Stir and garnish with an orange twist.", "body_text": "1 1/4 oz Sauza Blanco Tequila\n1/2 oz St. George Absinthe\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a rocks glass full of ice. Add straw.\nOn Saturday night after seeing the American Repertory Theater's\nThe Donkey Show\n, we walked across Harvard Square to start our bar hopping adventure at Rialto. Sitting at their gorgeous bar, I asked bartender Colleen to make me the Ebeneezer from their cocktail menu. The drink was a tequila sour taken to another dimension with a large dose of absinthe. The rather robust St. George Absinthe was very dominant in the drink and dwarfed the tequila flavors more than I expected. The tequila acted more as a flavor modifier of the absinthe rather than its usual role as the major player in the drink, and it donated a salt-like or minerally note. Perhaps a less intense absinthe or a more flavorful tequila would provide the flavor balance I was originally expecting. Lastly, as the ice melted and diluted the drink, the citrus took greater prominence in the Ebeneezer.\nMeanwhile, Andrea selected off the menu the Bluejay which was a bourbon\nToronto\nvariant that she seemed to enjoy.\nBluejay\n• 1 1/2 oz Maker's Mark Bourbon\n• 1/2 oz Fernet Branca\n• 1 dash Simple Syrup\n• 1 dash Orange Bitters\nBuild in a snifter filled with ice. Stir and garnish with an orange twist.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "latest word", "url": "https://cocktailvirgin.blogspot.com/2010/01/latest-word.html", "published": "2010-01-05T14:18:00.002-05:00", "updated": "2017-08-30T11:34:46.942-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Death & Company", "year": null }, "categories": [ "#craigieonmain", "chartreuse (green)", "genever", "lime juice", "maraschino" ], "ingredients": [ "3/4 oz Bols Genever", "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz Green Chartreuse", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a brandied cherry.", "body_text": "3/4 oz Bols Genever\n3/4 oz Luxardo Maraschino Liqueur\n3/4 oz Green Chartreuse\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with a brandied cherry.\nContinuing on with our barhopping on Saturday night, Andrea and I took the Red Line down one stop to Central Square where we visited Craigie on Main. On the menu were a few new drinks including the Latest Word which was described as \"Death & Company's Ultimate Update\" of the\nLast Word\n. This one in theory should fall somewhere between the whiskey-based\nFinal Ward\nand the original gin recipe given the base spirit. Moreover, it would be the first of two equal parts Genever cocktails of the evening (see the forthcoming post about the Shaddock). The Latest Word's smoother and richer spirit, Bols Genever, did temper the drink's sharper flavors relative to the original version's dry gin. Indeed, the Chartreuse seemed more sedate than I remember it being, and perhaps the lime and Maraschino interplay took a small step forward in the flavor profile. As the drink warmed up, the Chartreuse took a more prominent role in the cocktail akin to how I remember the Last Word's balance being.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UNJ9Gi3Qfq7oA16dCw5HGuqWiCnb0BMXr4sT6mj4EDTAOFoV6dDuWmDFK-t74oKOVf_YsYdVfUrJX4oNsB98ES2Pj1ePDqpYWtu6lZS31tJzC6ctKPxWuJsa6oTFQWdNjk0G8K0aFPg/s320/latest528.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UNJ9Gi3Qfq7oA16dCw5HGuqWiCnb0BMXr4sT6mj4EDTAOFoV6dDuWmDFK-t74oKOVf_YsYdVfUrJX4oNsB98ES2Pj1ePDqpYWtu6lZS31tJzC6ctKPxWuJsa6oTFQWdNjk0G8K0aFPg/s800/latest528.jpg", "comment_count": 0 }, { "title": "shaddock", "url": "https://cocktailvirgin.blogspot.com/2010/01/shaddock.html", "published": "2010-01-05T15:17:00.004-05:00", "updated": "2017-08-30T11:33:39.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone", "trina's starlite lounge" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Josh Childs", "source": "Silvertone", "year": null }, "categories": [ "#silvertone", "#trina's starlite lounge", "aperol", "genever", "lemon juice", "st. germain" ], "ingredients": [ "3/4 oz Bols Genever", "3/4 oz St. Germain Elderflower Liqueur", "3/4 oz Aperol", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. The drink is often garnished with a long lemon twist. Photo below is not of the drink that I had; it is a photo Josh Childs sent me.", "body_text": "3/4 oz Bols Genever\n3/4 oz St. Germain Elderflower Liqueur\n3/4 oz Aperol\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. The drink is often garnished with a long lemon twist. Photo below is not of the drink that I had; it is a photo Josh Childs sent me.\nAfter our foray into Central Square, we walked toward home and took refuge from the cold winds at Trina's Starlite Lounge right outside of Inman Square. For my nightcap, I asked bartender Emma Hollander to make me the Shaddock off of their cocktail menu. The Shaddock, like my previous drink the Latest Word, was a four equal parts Genever recipe that mirrored the classic Last Word cocktail. In place of the Chartreuse, Maraschino, and lime juice were St. Germain, Aperol, and lemon juice, respectively. The drink was created by Josh Childs who also put the drink on the menu at Silvertone. The Shaddock started with a strong St. Germain nose. And like the Latest Word, the Genever's maltiness contributed a smoothness to the drink; however, the balance of this one was much sweeter. Most of the St. Germain and Aperol notes appeared in the middle of the sip with the St. Germain being the more dominant of the two. The lemon's crispness and the bitter botanical notes delightfully rounded off the Shaddock in the swallow.\nShaddock\n: a large yellow grapefruit-like citrus fruit allied to the orange and the lemon and presumed to be native to Malaysia and Polynesia. Named after Captain Shaddock, the 17th century English ship commander who introduced the citrus varietal to the West Indies.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaBTMkXc34jcV7IPXEpAv1_mlFCwOwifyJ5Yl4bGr5VbuHvrZ-nbwUODsKtlrN1pxAJP0mjpxWvxy5z9VtTqUB6nylGqCzhyphenhyphenhvj4pQPsRks6ugThbLtlzjJdC6qoqbzNkl5x64-dZKIM/s320/Shaddock.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaBTMkXc34jcV7IPXEpAv1_mlFCwOwifyJ5Yl4bGr5VbuHvrZ-nbwUODsKtlrN1pxAJP0mjpxWvxy5z9VtTqUB6nylGqCzhyphenhyphenhvj4pQPsRks6ugThbLtlzjJdC6qoqbzNkl5x64-dZKIM/s800/Shaddock.jpg", "comment_count": 0 }, { "title": "punky monkey", "url": "https://cocktailvirgin.blogspot.com/2010/01/punky-monkey.html", "published": "2010-01-06T16:13:00.003-05:00", "updated": "2017-08-30T11:33:04.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Joaquin Simo", "source": "Food & Wine: Cocktails 2009", "year": 2009 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "lemon juice", "pineapple juice", "rum", "whiskey (Bourbon)" ], "ingredients": [ "3 Cardamom Pods", "1 oz Aged Rum (El Dorado 12 Year)", "1 oz Bourbon, preferably overproof (George T. Stagg)", "1/2 oz Agave Nectar", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": null, "body_text": "3 Cardamom Pods\n1 oz Aged Rum (El Dorado 12 Year)\n1 oz Bourbon, preferably overproof (George T. Stagg)\n1/2 oz Agave Nectar\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nLightly muddle the cardamom. Add rest of ingredients plus ice, shake, and double strain into a coupe glass. Optional garnish of a cardamom shoot.\nOn Sunday night, it was time for cocktails and I decided to break out of my rut of making classic cocktails and opened up the\nFood & Wine: Cocktails 2009\nbook and found the Punky Monkey. The drink was in the section written by Joaquin Simo of Manhattan's Death & Company; the Punky Monkey is his Tiki-style cocktail and refers to his nickname for his fiancée when she is being a smartypants. As a further tribute, his inclusion of cardamom flavors reflects her love of Indian spices.\nFor an aged rum in this drink, I went with the first one that appeared in front of my eyes, El Dorado 12 Year, a delightful Demerara rum which ended up working rather well. As an afterthought, I remember our bottle of Zacapa 23 which would have added a lot of extra spice notes to the mix but happened to be further back on the shelf. For overproof Bourbon, the Stagg immediately came to mind instead of the Booker's which probably would have worked just as well. Between the pair of brown spirits, yellow juices, and red bitters, the drink ended up an attractive deep burnt orange color. Cardamom and pineapple notes wafted off the surface of the drink which only prepared the mouth for a fraction of the tastes to come. Sweet pineapple appeared on the first part of the sip, rich bourbon notes in the middle, and the cardamom and rum flavors at the very end. The cardamom ended up pairing up spectacularly well with our rum choice and it acted very much like cinnamon syrups do in more standard Tiki drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_b3Np13DK_33qarYZbNmdp8RVxMlbFr6JAUzoYQnjc6aAXO_be7tKN-54ip1wUgbHNDf8idz_kd257S4CvRV11pLhwZW4pGe-p9q3BBd6ApLjENTzd3PuG4vDyo0Fvl4xQB9UVwm9kY/s320/punky529.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_b3Np13DK_33qarYZbNmdp8RVxMlbFr6JAUzoYQnjc6aAXO_be7tKN-54ip1wUgbHNDf8idz_kd257S4CvRV11pLhwZW4pGe-p9q3BBd6ApLjENTzd3PuG4vDyo0Fvl4xQB9UVwm9kY/s800/punky529.jpg", "comment_count": 0 }, { "title": "broken shoe shiner", "url": "https://cocktailvirgin.blogspot.com/2010/01/broken-shoe-shiner.html", "published": "2010-01-07T14:37:00.003-05:00", "updated": "2017-08-30T11:32:35.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Stephen Cole", "source": "Violet Hour", "year": null }, "categories": [ "absinthe", "aperol", "benedictine", "egg white", "lemon juice", "pineapple juice" ], "ingredients": [ "1 oz Pernod", "1 oz Aperol", "1 oz Benedictine", "1 oz Pineapple Juice", "1 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass and garnish with 9 drops of rose water. Makes enough to fill two cocktail glasses.", "body_text": "1 oz Pernod\n1 oz Aperol\n1 oz Benedictine\n1 oz Pineapple Juice\n1 oz Lemon Juice\n1 Egg White\nShake once without ice and once with. Strain into a cocktail glass and garnish with 9 drops of rose water. Makes enough to fill two cocktail glasses.\nOn Monday night, we continued with the modern recipes theme by finding the Broken Shoe Shiner in the\nRogue Cocktails\nbook. The drink is credited to Stephen Cole of Chicago's Violet Hour and the history provided was, \"Named for a woman who was murdered along with her children by her husband, Jean Lanfray. The murders ignited a scandal surrounding absinthe, which Mr. Lanfray consumed prior and during the murders, and eventually led to the ban of the spirit in France.\" The scandal was rather skewed in that absinthe played only a minor role in the fracas as Lanfray apparently drank \"seven glasses of wine, six glasses of cognac, one coffee laced with brandy, two crème de menthes, and two glasses of absinthe\" while out and another coffee with brandy after returning home (\nWiki article\n). After that last drink, he got into an argument with his wife and then asked her to shine his shoes. Her refusal angered Lanfray and he grabbed his rifle and launched into a homicidal rage.\nNote that the absinthe was only a small fraction of his alcohol intake for the day, and his drink list's variety is symbolically mirrored in the Broken Shoe Shiner's eclectic recipe. With such a motley collection of ingredients, it seemed like an oddball destined for the sink; however,\nRogue Cocktails\nand the bartenders who wrote it at the Cure in New Orleans have earned my trust from previous experiences. And the Broken Shoe Shiner was no different. The drink started off with rose water aroma combined with Pernod's anise-fennel notes. A sweet Aperol flavor appeared on the first part of the sip, Benedictine and other herbal elements in the middle, and anise and pineapple at the end. Interestingly, the middle part of the sip with the Benedictine came across as almost a chocolate sort of taste. Moreover, the pineapple and Pernod made for a great pairing and added some tropical elements akin to those in Tiki drinks. Overall, the Broken Shoe Shiner was rather delightful with a good balance of sweet, sour, bitter, fruit, and spice all without a standard base spirit. And the only thing that ended up in the sink that night were two empty cocktail glasses coated with a light lace of egg white foam.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnStiW2oKIf5w3DMDTc5nCEjniNqtMVIoexsDM_IOByQHbAyRxEKKMuNc3VJhOnap1FouFS1Hym12k4nT5wySQ5lxPUx1Pr2md1_rDDOalc5C32Sdq5j3d0TzjdQKlLDj61XB87G-7Bs/s320/shoeshine531.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnStiW2oKIf5w3DMDTc5nCEjniNqtMVIoexsDM_IOByQHbAyRxEKKMuNc3VJhOnap1FouFS1Hym12k4nT5wySQ5lxPUx1Pr2md1_rDDOalc5C32Sdq5j3d0TzjdQKlLDj61XB87G-7Bs/s800/shoeshine531.jpg", "comment_count": 0 }, { "title": "san francisco nog", "url": "https://cocktailvirgin.blogspot.com/2010/01/san-francisco-nog.html", "published": "2010-01-07T16:22:00.003-05:00", "updated": "2017-08-30T11:32:01.163-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "cream", "egg", "fernet-branca", "simple syrup", "sugar" ], "ingredients": [ "1 1/2 oz Fernet Branca", "3/4 oz Heavy Cream", "3/4 oz Simple Syrup", "1 Egg Yolk", "1 Demerara Sugar Cube" ], "instructions": "Muddle sugar cube and add the rest of the ingredients plus ice. Shake and strain into a rocks glass. Garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Fernet Branca\n3/4 oz Heavy Cream\n3/4 oz Simple Syrup\n1 Egg Yolk\n1 Demerara Sugar Cube\nMuddle sugar cube and add the rest of the ingredients plus ice. Shake and strain into a rocks glass. Garnish with freshly grated nutmeg.\nLast night, we headed out to Allston for dinner at Grasshopper, and afterwards, we rounded the corner to get drinks at Deep Ellum. Bartender Max Toste somehow predicted that that the San Francisco Nog would catch my eye. Apparently, the drink just appeared on the menu a week or two ago after Max retired an apple cider-Bourbon egg nog/flip that we missed in between visits. After my rather pleasing experience with the cream-laden\nFernet Alexander\n, the nog was definitely worth a try. The drink's name is a homage to the United States' Fernet capital which at one point a few years ago consumed over half of the Fernet Branca in this country and more bottles per capita than any other city in the world.\nAs I picked up and sniffed my filled rocks glass, I was surprised how much the nutmeg overwhelmed the Fernet on the nose. However, this was definitely not the case on the sip. The drink was rich from the egg yolk and cream and punctuated by the Fernet's menthol notes. Flavorwise, the San Francisco Nog reminded me a lot of Vietnamese iced coffee with its combination of bitter, cream, and sweet flavors. And recipewise, it reminded me of the hot\nFernet Tom & Jerry\nAndrea enjoyed at Drink last January.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "rum brooklyn", "url": "https://cocktailvirgin.blogspot.com/2010/01/rum-brooklyn.html", "published": "2010-01-08T14:29:00.005-05:00", "updated": "2017-08-30T11:31:56.388-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "amer picon", "bitters (aromatic)", "maraschino", "punt e mes", "rum", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz La Favorite Vieux Rhum Agricole", "1 oz Berkshire Mountain Distillers Ragged Mountain Rum", "1/2 oz Housemade Amer Picon", "1/4 oz Punt e Mes", "1 barspoon Maraschino", "1 barspoon Dolin Sweet Vermouth", "1 barspoon Dolin Dry Vermouth", "1 dash Housemade Aromatic Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "1 oz La Favorite Vieux Rhum Agricole\n1 oz Berkshire Mountain Distillers Ragged Mountain Rum\n1/2 oz Housemade Amer Picon\n1/4 oz Punt e Mes\n1 barspoon Maraschino\n1 barspoon Dolin Sweet Vermouth\n1 barspoon Dolin Dry Vermouth\n1 dash Housemade Aromatic Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nFor my second drink at Deep Ellum on Wednesday, Max Toste wanted to show me one of his new rum blending experiments. Last time he made me a\nFour Rum Manhattan\n, and this time, the rum to rye swap was with the\nBroo\nklyn\n. Instead of the whiskey, Max used a combination of an aged Massachusetts' distilled rum and an aged rhum agricole. Max poured me a small taste of the La Favorite Rhum Agricole and I was suprised at how smokey it was -- about as intense as its plasticky hogu notes.\nThe Rum Brooklyn started with an orange oil nose which later paired with the housemade Picon orange liqueur on the taste. The drink was a fine balance of sweetness and rhum agricole intensity, and the richness of the aged rums worked well with the vermouth and Punt e Mes notes. While the end of the sip contained a rounded set of bitter notes, the Picon's orange flavors were the ones that lingered well after the swallow. Max's Brooklyn was a lot more intense than the Old Overholt Rye ones I used to drink at Eastern Standard's bar back in the days before the domestic Amer Picon supply ran dry and the drink was sadly lifted off the menu.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "dauphin", "url": "https://cocktailvirgin.blogspot.com/2010/01/dauphin.html", "published": "2010-01-11T14:46:00.005-05:00", "updated": "2017-08-30T11:31:42.014-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "grapefruit juice", "raspberry syrup", "swedish punsch" ], "ingredients": [ "1 oz Swedish Punsch (homemade)", "3/4 oz Grapefruit Juice", "2 dash Fraise Syrup (1 tsp homemade Raspberry Syrup)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Swedish Punsch (homemade)\n3/4 oz Grapefruit Juice\n2 dash Fraise Syrup (1 tsp homemade Raspberry Syrup)\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass.\nThis past week, I finally gave up hope that Eric Seed or other would start importing Swedish Punsch any time soon and decided to make my own. Part was giving up hope, and part was to quiet Andrea's pleadings. Swedish Punsch (sometimes called Caloric Punsch) is a traditional liqueur in Sweden made from Batavia Arrack (a rum-like spirit from Indonesia, not the anise-flavored Arak from the Middle East), sugar, and flavorings. These flavorings can include citrus peels, brewed tea, and spices, and the various additives work to soften the spicy and smoky Batavia Arrack into something more manageable to most people's palates. In fact, it can be rather drinkable on its own.\nThe Swedish Punsch recipe I followed was mainly\nErik Ellestad's\nwith a little of Deep Ellum's (which appeared in the January/February 2009\nImbibe\nmagazine). Ellestad cites his recipe's influences as Jerry Thomas' Arrack Punch and United Service Punch. Essentially, the recipe was a one-quarter scale of Ellestad's with the rum and tea choices being Appleton V/X and Oolong, respectively. Deep Ellum's recipe had a greater amount of cardamom and included nutmeg; therefore, I increased the cardamom amount five fold and grated some nutmeg (here 1/2 tsp, or 2 tsp to the full scale recipe). The scaled down version made around 850 mL (a bottle and a touch more).\nFor a recipe idea to use the Punsch, I remember Erik mentioning that the Diki Diki was one of his favorites. The drink appears in Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nand is mainly Calvados with a small amount of Swedish Punsch and grapefruit juice. In order to showcase the Punsch more, I flipped through the\nMixing at Elite Bars: 1903-1933\nwhich is a rather good source of Swedish Punsch recipes. The Dauphin, besides being about half Swedish Punsch, stood out for it used the same pairing of Punsch and grapefruit juice so the flavor combination must be something special.\nIndeed, the spice and lemon rind flavors in the Punsch paired up well with the grapefruit. Specifically, it seemed like the cardamom was the magical element in the mix to make the pairing shine. The sip started with a sweet raspberry and citrus fruit flavor and ended with a dry tea swallow. Moreover, the rum notes stood out at the end of the sip as well. I think for a next Swedish Punsch recipe, I will try to find something a bit drier for the Dauphin's balance was on the sweet side.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4NSX4NYQ1I-zbT7dNNy45te2Jqpwmmla-vN8sGZcWds-z6yImMcMr07RnpAgmL01LpJIpsyCTB7zyCqGbkZy37QsCP_i2Gp2VH9MqD-6P3f3XVh28CSfiRhhSU4i_W33zHIYB7axu6k/s320/dauphin534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4NSX4NYQ1I-zbT7dNNy45te2Jqpwmmla-vN8sGZcWds-z6yImMcMr07RnpAgmL01LpJIpsyCTB7zyCqGbkZy37QsCP_i2Gp2VH9MqD-6P3f3XVh28CSfiRhhSU4i_W33zHIYB7axu6k/s800/dauphin534.jpg", "comment_count": 5 }, { "title": "twelve mile limit", "url": "https://cocktailvirgin.blogspot.com/2010/01/twelve-mile-limit.html", "published": "2010-01-12T14:51:00.003-05:00", "updated": "2017-08-30T11:29:45.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Vintage Spirits and Forgotten Cocktails", "year": null }, "categories": [ "brandy", "grenadine", "lemon juice", "rum (white)", "whiskey (Rye)" ], "ingredients": [ "1 oz White Rum (Pritchard's)", "1/2 oz Rye (Old Overholt)", "1/2 oz Brandy (Château de Plassons VSOP)", "1/2 oz Lemon Juice", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist. Shake with ice and strain into a cocktail glass.", "body_text": "1 oz White Rum (Pritchard's)\n1/2 oz Rye (Old Overholt)\n1/2 oz Brandy (Château de Plassons VSOP)\n1/2 oz Lemon Juice\n1/2 oz Grenadine\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor our second cocktail on Friday, we were already flipping through Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nafter looking for Swedish Punsch drink recipes, when Andrea spotted the Twelve Mile Limit and was intrigued. The drink is a nod to the 12 nautical mile offshore boundary which is the territorial limit for a country's sovereignty. Haigh described how the limit used to be 3 nautical miles but the boundary was later increased to 12 miles, and during Prohibition this would have been the limits for governmental alcohol interdiction. The Three Mile Limit is a drink in itself and Haigh claims that it is a less stiff drink than the Twelve Mile Limit. The recipe I found for it makes it seem stronger proof-wise, although it has a gentler disposition:\nThree Mile Limit\n• 1 1/2 oz Brandy\n• 3/4 oz White Rum\n• 1/2 tsp Lemon Juice\n• 1 dash Grenadine\nShake with ice and strain into a cocktail glass.\nThe Twelve Mile Limit tasted very much like other Prohibition cocktails I am familiar with including the Scofflaw with a sharp flavor as a common factor. Generally, the Prohibition drinks have teeth, whereas the more modern drinks seem to be smoother. Moreover, when modern day ones want to add some teeth of their own, it seems that the recipes utilize bitter liqueurs instead of sharper spirits and citrus like the Twelve Mile Limit's white rum and lemon juice. The Twelve Mile Limit's grenadine flavor was rather strong on the front part of the sip, the rye and brandy notes were in the middle, and the white rum flavor and heat appeared at the end of the swallow along with some vanilla notes. In addition, the citrus bite -- perhaps intensified by the liquors -- was detectable throughout the sip and swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_VpyrXkw4xTMWfr8e04SQ7L8YKrpC_bGzE-CfNcDuCffqd9BlbeU8Tcv7jXuNmd62-vMFBMDfBRBHWDTnYNY7LuBQZzPOf9XQ141FA22ms2i3ZbDS2Nm4DNGfu2PqkLpnM5fgKyhjI8/s320/twelvemile536.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_VpyrXkw4xTMWfr8e04SQ7L8YKrpC_bGzE-CfNcDuCffqd9BlbeU8Tcv7jXuNmd62-vMFBMDfBRBHWDTnYNY7LuBQZzPOf9XQ141FA22ms2i3ZbDS2Nm4DNGfu2PqkLpnM5fgKyhjI8/s800/twelvemile536.jpg", "comment_count": 2 }, { "title": "the eulogy", "url": "https://cocktailvirgin.blogspot.com/2010/01/eulogy.html", "published": "2010-01-12T16:17:00.004-05:00", "updated": "2017-08-30T11:29:02.566-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Justin Burrow", "source": "Anvil Bar", "year": null }, "categories": [ "batavia arrack", "chartreuse (yellow)", "falernum", "lime juice" ], "ingredients": [ "3/4 oz Batavia Arrack", "3/4 oz Yellow Chartreuse (*)", "3/4 oz Falernum (John D. Taylor Velvet)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Batavia Arrack\n3/4 oz Yellow Chartreuse (*)\n3/4 oz Falernum (John D. Taylor Velvet)\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\n(*) Now made with Strega at the Anvil.\nOn Sunday night when it was time for cocktails, I remembered a drink I had recently spotted on my Twitter feed by the\nAnvil Bar\n. Anvil Bartender Justin Burrow created a\nLast Word\nvariant that uses Batavia Arrack instead of gin. Moreover, the Last Word's green Chartreuse was swapped for more mild yellow perhaps to balance the Eulogy's more aggressive base spirit. In addition, the original's Maraschino liqueur was exchanged for an equal amount of falernum which is rich in allspice, clove, and citrus notes.\nThe Eulogy's nose was filled with lime and Batavia Arrack aromas. The drink was a bit sweet for my tastes especially compared to the Last Word, although after successive sips, the sweetness seemed to subside to a more comfortable level. The first part of the sip was the sweetness combined with the lime juice's fruitiness. The Chartreuse and falernum's spice followed this first flavor wave, and the Batavia Arrack's rawness completed the profile on the swallow. The Batavia Arrack did a great job filling in for the intensity lost via eliminating the green Chartreuse, and the yellow Chartreuse and falernum did a decent job substituting for Maraschino liqueur's role in the Last Word.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WhbKYjqYP3i7XybGBHQ7PAqib9ThvBKnSGbMFhSz-7_Gf4pCVSbsUMML4rAtNTF03eSGa0eWst3XNBO0Q9ShpxFo2DVIqurrBGJupX7sbbKaoI8uR4qanYc-bTlSfhJlWQMMrKCDAjU/s320/eulogy541.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WhbKYjqYP3i7XybGBHQ7PAqib9ThvBKnSGbMFhSz-7_Gf4pCVSbsUMML4rAtNTF03eSGa0eWst3XNBO0Q9ShpxFo2DVIqurrBGJupX7sbbKaoI8uR4qanYc-bTlSfhJlWQMMrKCDAjU/s800/eulogy541.jpg", "comment_count": 4 }, { "title": "haitian witch", "url": "https://cocktailvirgin.blogspot.com/2010/01/haitian-witch.html", "published": "2010-01-13T15:11:00.004-05:00", "updated": "2017-08-30T11:28:26.473-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Drink", "year": null }, "categories": [ "#eastern standard", "bitters (Peychaud's)", "cherry brandy", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Haitian Rum (Barbancourt 15 Year)", "3/4 oz Lime Juice", "1/2 oz Cherry Heering", "1/4 oz Simple Syrup (Demerara preferable)", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "2 oz Haitian Rum (Barbancourt 15 Year)\n3/4 oz Lime Juice\n1/2 oz Cherry Heering\n1/4 oz Simple Syrup (Demerara preferable)\n1 dash Peychaud's Bitters\nShake with ice and strain into a rocks glass.\nOn Monday night after my DJing gig, we stopped into Eastern Standard for dinner and a cocktail. When I asked bartender Paul for something with rum, Aaron Butler of Drink (soon to be of Russell House Tavern) was sitting to our left and joined in on the discussion. Aaron suggested a Daiquiri variant called the Haitian Witch, which is kind of eerie considering the disaster that happened in Haiti the next day. The variance in the Daiquiri recipe came in the addition of Cherry Heering liqueur instead of some of the simple syrup and the inclusion of Peychaud's bitters for spice. Both extra ingredients donated an curious reddish hue to the Haitian Witch. The drink itself started with a lime nose and grassy notes with lime flavors on the sip. The Heering's cherry and the bitter's spice appeared at the end of the swallow along with a little of the rum's heat. Midway through my drink, Andrea noticed that the house iPod had started playing Frank Sinatra's \"Witchcraft\" that added another level of intrigue to the cocktail experience that night.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": ":: mxmo XLV announcement! ::", "url": "https://cocktailvirgin.blogspot.com/2010/01/mxmo-xlv-announcement.html", "published": "2010-01-14T15:11:00.005-05:00", "updated": "2019-07-14T20:24:02.882-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "MxMo XLV: Teas\nCocktailVirgin will be hosting this month's\nMixology Monday\n, a monthly online cocktail party with a different theme each month. This month the chosen theme will be tea.\nTea has played a historical role in cocktails for centuries. Perhaps the best documented early example was its inclusion in punches as part of the spice role to round out the spirit, sugar, water, and citrus line up. Later, teas appear in many recipes such as\nBoston Grog\n,\nEnglish Cobbler\n, and a variety of Hot Toddies. And present day mixologists are utilizing tea flavors with great success including Audrey Saunder's Earl Grey MarTEAni and LUPEC Boston's\nFlapper Jane\n. Now it's our turn to honor this glorious cocktail ingredient!\nHere's how to play:\n• Find or concoct a drink recipe that uses tea or tisane (a herbal \"tea\" which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions and use it in a cocktail, punch, or other drink type. Be careful how long you infuse them (after 2 hours, things get really bitter!) if you go that route, and feel free to take a shortcut and use Beefeater 24 which has tea already in the botanical mix.\n• Make the drink and then post the recipe, a photo, and your thoughts about the drink on your blog or on the eGullet\nSpirits and Cocktails\nforum.\n• Include in your post the MxMo logo and a link back to both the\nMixology Monday\nand CocktailVirgin sites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Post a link to your submission in the comment section here, or send an email to yarm-at-verizon.net\nThe due date is Monday, January 25th which I will interpret as whatever gets posted before I awake on Tuesday the 26th (and for the late ones, I'll still accept entries. Ones that get in by Tuesday around 10pm EST will definitely get onto the RSS Feed, others will be added to the post (the feed only goes out once)).\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 33 }, { "title": "incognito", "url": "https://cocktailvirgin.blogspot.com/2010/01/incognito.html", "published": "2010-01-15T15:50:00.003-05:00", "updated": "2017-08-30T11:27:06.918-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "apricot liqueur", "bitters (Peychaud's)", "brandy", "lillet" ], "ingredients": [ "6/10 Lillet Blanc (1 1/2 oz)", "3/10 Brandy (3/4 oz Château de Plassons VSOP)", "1/10 Apricot Brandy (1/4 oz Rothman & Winter Orchard Apricot)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "6/10 Lillet Blanc (1 1/2 oz)\n3/10 Brandy (3/4 oz Château de Plassons VSOP)\n1/10 Apricot Brandy (1/4 oz Rothman & Winter Orchard Apricot)\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass.\nOn Wednesday night as dinner was in the oven, I opened up the\nCafé Royal Cocktail Book\nin search of an aperitif. One that caught my eye was the Incognito which was primarily Lillet and seemed like it would fit the bill. The drink was reasonably dry and had a general fruitiness from the various spirits and citrus-peel infused aromatized wine. The apricot flavor was indeed present but not overwhelming like it can be in many drinks, and it was complemented by a light degree of spice from the bitters. While the Incognito was lighter in alcohol, the brandy still contributed a slight burn on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkacagDrEVaMinipnn5vyCp0ZQPJxOM0fJsOfz76lbWhnH7og4qrPkP5YO9PUE-RqR0aHsyVimxB3ZiCLR0FRhB2zsgPdObEVyJzwhX6kj-JFGUzelzIh6R-Ff-LtzDMAwfRbiyoOOrw0/s320/incognito542.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkacagDrEVaMinipnn5vyCp0ZQPJxOM0fJsOfz76lbWhnH7og4qrPkP5YO9PUE-RqR0aHsyVimxB3ZiCLR0FRhB2zsgPdObEVyJzwhX6kj-JFGUzelzIh6R-Ff-LtzDMAwfRbiyoOOrw0/s800/incognito542.jpg", "comment_count": 2 }, { "title": "pago pago", "url": "https://cocktailvirgin.blogspot.com/2010/01/pago-pago.html", "published": "2010-01-16T18:32:00.003-05:00", "updated": "2017-08-30T11:26:38.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": null, "source": "The How And When", "year": 1940 }, "categories": [ "#franklin", "chartreuse (green)", "creme de cacao", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Barbancourt Rum", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Green Chartreuse", "1/4 oz White Creme de Cacao" ], "instructions": "Build with ice in a rocks glass. Mix by stirring or pouring back and forth with shaker tin. Garnish with lime wheel.", "body_text": "1 1/2 oz Barbancourt Rum\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Green Chartreuse\n1/4 oz White Creme de Cacao\nBuild with ice in a rocks glass. Mix by stirring or pouring back and forth with shaker tin. Garnish with lime wheel.\nOn Thursday, Andrea and I went down to the Franklin Southie for the Chartreuse Industry Night. The menu consisted of eight Chartreuse cocktails ranging from pre-Prohibition era ones like the Bijou to more modern ones like the Manuscript Margarita. The one I chose was a Tiki recipe, the Pago Pago, that can be traced back to the 1940\nThe How And When\ncocktail book. The original recipe uses Puerto Rican gold rum, twice as much Chartreuse, an ounce of muddled pineapple chunks instead of juice, and is strained before serving, but otherwise the same as this more modern one. The recipe will receive a bigger audience soon as it is slated to appear in Jeff Berry's forthcoming\nBeachbum Berry Remixed\n.\nThe Pago Pago started with sweet lime flavors at the beginning of the sip, and this was followed by the pineapple and Chartreuse flavors in the middle, and cacao and citrus crispness at the end of the swallow. The pineapple and Chartreuse flavors paired up nicely and each served to intensify the other. Later in the drink, the cacao became more prominent and perhaps the Pago Pago would not only serve as a good Tiki drink but as a good dessert one as well.\nAfter the Pago Pago, I spoke with Todd Richman, the ever energetic Chartreuse Brand Ambassador. Luckily, he was not part of the Silent Order for he had a lot to say including telling us about the Illegal brand Mezcal that they were bringing to market. We got to try the reposado and añejo. While the reposado was quite a nice specimen, the añejo was a clear winner with intriguing fruit and berry notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAozrUPP95GsUOqLfuuhLyz762tk1HY1Y22JoUVT7JpddtUfRVbbN9W1nLIe35aLDWdc3YpGs55-JqZpjplEyUQw73LZbEPmw1D4IkEysUvXFLfYIMOofHTCRlUjk7hBKD72noZVLvW7Q/s320/pagupagu544.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAozrUPP95GsUOqLfuuhLyz762tk1HY1Y22JoUVT7JpddtUfRVbbN9W1nLIe35aLDWdc3YpGs55-JqZpjplEyUQw73LZbEPmw1D4IkEysUvXFLfYIMOofHTCRlUjk7hBKD72noZVLvW7Q/s800/pagupagu544.jpg", "comment_count": 0 }, { "title": "carioca", "url": "https://cocktailvirgin.blogspot.com/2010/01/carioca.html", "published": "2010-01-17T17:27:00.004-05:00", "updated": "2017-08-30T11:25:53.323-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1972 }, "categories": [ "#green street", "cream", "egg", "kahlua", "rum" ], "ingredients": [ "1 1/2 oz Zaya 12 Year Gran Reserve Rum", "1/2 oz Kahlua", "1/2 oz Cream", "1 Egg Yolk" ], "instructions": "Shake once without ice and once with. Strain into a wine glass and garnish with grated nutmeg. Shake with ice and strain into a champagne saucer. Garnish with ground cinnamon.", "body_text": "1 1/2 oz Zaya 12 Year Gran Reserve Rum\n1/2 oz Kahlua\n1/2 oz Cream\n1 Egg Yolk\nShake once without ice and once with. Strain into a wine glass and garnish with grated nutmeg.\nThursday after the Chartreuse Industry Night, Andrea and I took the Red Line part of the way home and caught a nightcap at Green Street. There, I asked bartender Derric Crothers to make me the Carioca off of the A-to-Z cocktail menu. I was drawn to it for two reasons: one, I had never had the Carioca before, and two, I wanted to try a cocktail with Zaya Gran Reserve which is a rather rich and spicy rum in the same league as Zacapa 23. The drink started with a coffee and nutmeg aroma, and the sip yielded a thick mouthfeel filled with creamy coffee notes in the middle. The rum's spice level was almost reminiscent of tequila; moreover, the egg yolk and cream did not smooth out all of the rough notes in the drink so it still had a rather pleasant bite to it.\nI was able to find the Carioca in the 1972 but not the 1947 edition of Trader Vic's\nBartender's Guide\n. There the Carioca is listed in the after-dinner drinks section as a brandy drink and not a rum one. The other major difference beside slight ingredient ratio variances was the garnishing with cinnamon which I have found to complement\ncoffee flavors\nquite well. The cinnamon would probably work rather well with the spicy rum in Green Street's version as a substitute for the nutmeg.\nCarioca\n• 1 oz Brandy\n• 3/4 oz Cream\n• 1/2 oz Kahlua\n• 1 Egg Yolk\nShake with ice and strain into a champagne saucer. Garnish with ground cinnamon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv6cEAbqRRYCjODTCTh-flGMe_UBERlDM971Vf7x4sxuGKaRQyVGePbItO7msz9v8FAJ3wh2dsSc_oMFNaJir_H5k6jXhV3Yq_c80INepD_IFLxvHq-KsTUe6hKwmUOmvLftb9GpYKJI/s320/carioca545.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv6cEAbqRRYCjODTCTh-flGMe_UBERlDM971Vf7x4sxuGKaRQyVGePbItO7msz9v8FAJ3wh2dsSc_oMFNaJir_H5k6jXhV3Yq_c80INepD_IFLxvHq-KsTUe6hKwmUOmvLftb9GpYKJI/s800/carioca545.jpg", "comment_count": 0 }, { "title": "inca", "url": "https://cocktailvirgin.blogspot.com/2010/01/inca.html", "published": "2010-01-19T16:44:00.003-05:00", "updated": "2017-08-30T11:25:18.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Cocktails: How to Mix Them", "year": 1922 }, "categories": [ "bitters (orange)", "gin", "orgeat", "sherry", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/4 Dry Gin (3/4 oz Berkshire Mountain Distillers' Ethereal)", "1/4 Sherry (3/4 oz Lustau Los Arcos Dry Amontillado)", "1/4 Sweet Vermouth (3/4 oz Dolin)", "1/4 Dry Vermouth (3/4 oz Dolin)", "1 dash Orgeat (1 tsp Ferrara Orzata)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/4 Dry Gin (3/4 oz Berkshire Mountain Distillers' Ethereal)\n1/4 Sherry (3/4 oz Lustau Los Arcos Dry Amontillado)\n1/4 Sweet Vermouth (3/4 oz Dolin)\n1/4 Dry Vermouth (3/4 oz Dolin)\n1 dash Orgeat (1 tsp Ferrara Orzata)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass.\nOn Saturday night, I was thumbing through Duffy's\nThe Official Mixer's Manual\nand spotted the Inca which appealed for my hankering for sherry. The oldest recipe that I found in my library was in the\nSavoy Cocktail Book\nand all but one recipe was the same. The oddball lacked sweet vermouth which is the way the (I believe) oldest written recipe in Robert Vermeire's 1922\nCocktails: How to Mix Them\nis written. The drink I made started off with an orange and almond nose. On the sip, the orange and sherry notes stood out the most with the gin and vermouth botanicals appearing on the swallow. After a few sips, the vermouth and orgeat flavors became more prominent with the sherry ones subsiding.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifMeCdgr4bJ3DGVUm_h602-1DrleMvgNsolT6GGPgYB72dGR0ifTEbGbZBaeIAoYTiK1BiZSb9k8Gd6GpPRlpaTm2X57Ku6WJv6-weks9O_qMKvSzmlzW-j5D3T-mZjkCGV_-s60AhSM/s320/inca0546.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifMeCdgr4bJ3DGVUm_h602-1DrleMvgNsolT6GGPgYB72dGR0ifTEbGbZBaeIAoYTiK1BiZSb9k8Gd6GpPRlpaTm2X57Ku6WJv6-weks9O_qMKvSzmlzW-j5D3T-mZjkCGV_-s60AhSM/s800/inca0546.jpg", "comment_count": 0 }, { "title": "old smugglers awaken", "url": "https://cocktailvirgin.blogspot.com/2010/01/old-smugglers-awaken.html", "published": "2010-01-20T16:30:00.003-05:00", "updated": "2017-08-30T11:24:34.682-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1935 La Florida Cocktail Book", "year": 1935 }, "categories": [ "bitters (Angostura)", "egg", "genever", "sugar" ], "ingredients": [ "2 oz Bols Gin (Bols Genever)", "1 spoon Sugar (1 tsp Simple Syrup)", "1 dash Angostura Bitters", "1 Egg", "1 Lemon Peel" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with powdered cinnamon.", "body_text": "2 oz Bols Gin (Bols Genever)\n1 spoon Sugar (1 tsp Simple Syrup)\n1 dash Angostura Bitters\n1 Egg\n1 Lemon Peel\nShake with ice and strain into a cocktail glass. Garnish with powdered cinnamon.\nOn Monday night as we were waiting for my stew to finish cooking, we bided our time with a cocktail. The drink I chose was one that I had previously noted in the 1935\nLa Florida Cocktail Book\nfrom The Florida Bar in Havana, Cuba, called Old Smuggler's [\nsic\n] Awaken. Once prepared, the first sensation was the drink's attractive orange color from egg yolk and Angostura bitters. The cinnamon floating on top of the foam, besides providing a potent aroma, complemented the Genever's botanicals flavor-wise . On the sip, the drink was relatively dry with a lot of spice and a hint of lemon oil notes on the swallow. While some of the flavors were tempered by the egg white content, the Old Smugglers Awaken was a good recipe for appreciating the Genever.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfoVrl5as4CNJYahL_h4XujL8go2prnTGBIlvZOTdBqo5G57tPKn8ij0GyfN7AIGmzF6NJTtnt3h8KP5rQjEJYl87S9mm1zTKFFOGuY5-yXhOYFXkZYj9OfttIAnb_ITZkZSRUOj8l-E/s320/smuggler549.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfoVrl5as4CNJYahL_h4XujL8go2prnTGBIlvZOTdBqo5G57tPKn8ij0GyfN7AIGmzF6NJTtnt3h8KP5rQjEJYl87S9mm1zTKFFOGuY5-yXhOYFXkZYj9OfttIAnb_ITZkZSRUOj8l-E/s800/smuggler549.jpg", "comment_count": 2 }, { "title": "linda fiesta", "url": "https://cocktailvirgin.blogspot.com/2010/01/linda-fiesta.html", "published": "2010-01-21T12:57:00.003-05:00", "updated": "2017-08-30T11:24:01.514-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1972 }, "categories": [ "apricot liqueur", "cointreau", "pisco", "vermouth (dry)" ], "ingredients": [ "1/3 Pisco (1 oz Cesar Pisco)", "1/3 Dry or Sweet Vermouth (1 oz Dolin Dry)", "1/6 Apricot Brandy (1/2 oz Rothman & Winter Orchard Apricot)", "1/6 Cointreau (1/2 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Pisco (1 oz Cesar Pisco)\n1/3 Dry or Sweet Vermouth (1 oz Dolin Dry)\n1/6 Apricot Brandy (1/2 oz Rothman & Winter Orchard Apricot)\n1/6 Cointreau (1/2 oz)\nStir with ice and strain into a cocktail glass.\nOn Tuesday night, I started flipping through our 1972 edition of Trader Vic's\nBartender's Guide\nin a quest for a rye cocktail. Before I got to the whiskey section, I got distracted by a pisco drink, the Linda Fiesta. What sounds like a great stripper name translates into \"beautiful celebration\" and marries the pisco brandy with fruit liqueurs and vermouth. With one third of the drink being sugar-laden spirits, I opted for dry vermouth to help balance the sweetness balance of the drink. The choice of vermouth would also greatly change the appearance of the drink for the three other ingredients are clear or slightly pale and sweet vermouth would shift the color to a more opaque and reddish one. I did find it a little odd how a critical ingredient identity was left to choice.\nOn the sip, the pisco's spice was detectable first with orange flavors in the middle, and apricot and vermouth botanical notes appearing on the swallow. The Cointreau seemed to smooth the drink over well such that Andrea wondered if it had been the duct tape of cocktails of that era akin to how St. Germain is often considered now. While I added an orange twist to the recipe, a dash of Angostura or Peychaud's bitters might bring the Linda Fiesta to an even higher level. And in retrospect, the drink also reminds me of the pisco-Cointreau-dry vermouth containing\nCesar Moro\nfrom a few months ago.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlqyU_erCP1abDOhoobiFc9kj1eucrNvBnaEQCs4rryoyyFDzvdqGZKhzBlX0QCD9K1juA1RkdiRZLNWpFn6vXUKclQ9w9ee7yqttxCA7DCWRl1spqlq7K2dAkK7RfaDRZpBA-05WK0s/s320/lindafiesta553.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlqyU_erCP1abDOhoobiFc9kj1eucrNvBnaEQCs4rryoyyFDzvdqGZKhzBlX0QCD9K1juA1RkdiRZLNWpFn6vXUKclQ9w9ee7yqttxCA7DCWRl1spqlq7K2dAkK7RfaDRZpBA-05WK0s/s800/lindafiesta553.jpg", "comment_count": 3 }, { "title": "boomerang", "url": "https://cocktailvirgin.blogspot.com/2010/01/boomerang.html", "published": "2010-01-23T16:18:00.003-05:00", "updated": "2017-08-30T11:23:23.081-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "bitters (Angostura)", "lemon juice", "swedish punsch", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1/3 Dry Vermouth (1 oz Dolin)", "1/3 Rye Whiskey (1 oz Rittenhouse 100)", "1/3 Swedish Punsch (1 oz Homemade)", "1 dash Lemon Juice (1 tsp)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Dry Vermouth (1 oz Dolin)\n1/3 Rye Whiskey (1 oz Rittenhouse 100)\n1/3 Swedish Punsch (1 oz Homemade)\n1 dash Lemon Juice (1 tsp)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nOn Thursday when it was time for cocktails, I went in search of the rye recipe I was looking for last time before I was distracted by the Linda Fiesta pisco drink. The one that stood out was the Boomerang from the 1937\nCafé Royal Cocktail Book\nwhich matches the potency of rye with Swedish Punsch. In order to stand up to the Batavia Arrack-laden Punsch, I selected a spicier one, Rittenhouse 100 for the whiskey. Once made, I could readily detect the lemon and dark rum aromas whereas the rye stood out most for Andrea. On the sip, the rye and Punsch's rum flavors were first on the tongue, followed by sour notes in the middle, and a wave of botanicals and spice at the end. The ending was replete with Batavia Arrack, dry vermouth, Angostura bitters, and spices with the Punsch's cardamom being the most readily identifiable spice in the mix. It was surprising how well the rye blended with the Swedish Punsch instead of standing out flavor-wise like it often does, although their rougher notes did appear at different parts of the sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityBEeZlFJynk5HPgm2fXmOQpCcF0PSuRJLdxameTQneobtvfFAm8oxWKt26ZzhX7ylJVkRjlXMQGVZCH4dHkWgNeKP2PC4NQTB4yIbUL2JMhTP2M1kQkLAXahbWuQqb_tRqAbLR6kRqA/s320/boomerang554.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityBEeZlFJynk5HPgm2fXmOQpCcF0PSuRJLdxameTQneobtvfFAm8oxWKt26ZzhX7ylJVkRjlXMQGVZCH4dHkWgNeKP2PC4NQTB4yIbUL2JMhTP2M1kQkLAXahbWuQqb_tRqAbLR6kRqA/s800/boomerang554.jpg", "comment_count": 0 }, { "title": "gin tea punch", "url": "https://cocktailvirgin.blogspot.com/2010/01/gin-tea-punch.html", "published": "2010-01-23T16:41:00.003-05:00", "updated": "2017-08-30T11:06:51.938-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "gin", "lemon juice", "sugar", "tea" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Tea\" (MxMo XLV), was chosen by um, well me. It was an idea that had been brewing since the late spring and when I mentioned it to a few people at Tales of the Cocktail in July, the reaction was quite positive. So shortly after that, I got into the venerable queue and awaiting my turn at hosting Mixology Monday. Part of the my description for this theme was to, \"Find or concoct a drink recipe that uses tea or tisane (a herbal \"tea\" which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions and use it in a cocktail, punch, or other drink type.\"\nI was teetering between new school and old school recipes and I decided to let my elders guide me for this one. After flipping through Jerry Thomas and having either tried them or being discouraged by a gill of \"warm calf's foot jelly\" in some of them (true, there are a few tea-containing ones still left to try), I went to one of his disciples -- Kappeler. George J. Kappeler in his 1895\nModern American Drinks\nbook had a bottled punch that seemed rather intriguing. The recipe for the\nGin Tea Punch\nwas the following:\nGrate off the yellow part of the rinds of six lemons into a punch-bowl, add one pound cut-loaf sugar, the juice of the six lemons, half a pint of boiling water; mix well, add two quarts Old Tom gin. Infuse one teaspoonful coriander seeds in a pint of boiling green tea for twenty minutes, then add while hot to the mixture in the bowl, stir well and when cold strain, bottle, cork and seal. Keep in a cool place.\nNot wanting to make the full complement of this recipe, I scaled it down eight fold such that the ingredient list was:\n• 3/4 Lemon (~1 1/4 oz Juice, 3/4 Rind)\n• 2 oz Sugar (Turbinado)\n• 1 oz Boiling Water\n• 8 oz Old Tom Gin (Hayman's)\n• 1/8 tsp Coriander Seed\n• 2 oz Green Tea (Japanese green tea + boiling water)\nI upped the zest and juice to a full lemon since we prefer our drinks a little on the drier and crisper side of things. With the use of a microplane to zest the lemons, a microwave to reheat the tea and coriander seed part way through, and a tea towel to strain the punch at the end, the project did not take all that long. It would have had I not scrapped the plan to coffee filter strain the punch; the filters were clogging at such a fast rate that I figured that I could deal with a little cloudy sediment in the glass. I stored the punch in a bottle for 4 days to allow for a little extra flavor blending before we tasted it last night.\nThe punch's aroma was full of gin botanical and lemon notes. The sip presented a sweet and spicy tea flavor that was bolstered by the gin and citrus. Subsequently, the coriander and some of the gin botanicals sang through on the swallow. The tea and coriander's bitter notes and the lemon were rather well balanced by the sugar content of the punch. Overall, the Gin Tea Punch was a rather elegant concoction for the late 1800s and was probably quite handy for entertaining on a moment's notice given its bottled shelf life.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRZx34GqqJqaVrcmvkzkvsYeu6ayKNBfTuqOPG_uUoZRknUThSz5MrMTpmUiEgJMYCPrciM7lHTXWWKa7P2E-_V9DsZWwmQQyJbzEwwNVa0Ht9Qll8o99JkvXyts4Xxsk7Uh8DZJELU8/s320/gintea557.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "arrowhead", "url": "https://cocktailvirgin.blogspot.com/2010/01/arrowhead.html", "published": "2010-01-26T15:48:00.003-05:00", "updated": "2017-08-30T11:06:07.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (aromatic)", "cherry brandy", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye (Sazerac 6 Year)", "1/4 oz Maraschino Liqueur (Luxardo)", "1/4 oz Dry Vermouth (Dolin)", "1/4 oz Cherry Heering", "1 dash Abbott's Bitters (Homemade)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz Rye (Sazerac 6 Year)\n1/4 oz Maraschino Liqueur (Luxardo)\n1/4 oz Dry Vermouth (Dolin)\n1/4 oz Cherry Heering\n1 dash Abbott's Bitters (Homemade)\nStir with ice and strain into a cocktail glass.\nBefore heading out to the Surrealist Games Night hosted by Roger Miller (of Mission of Burma fame (*)) on Saturday, Andrea and I needed a drink to loosen up our minds to get into a free association zone. For inspiration, I found the Arrowhead in\nPioneers of Mixing at Elite Bars: 1903-1933\nto satisfy Andrea's craving for rye that might not have been satisfied by the\nSwedish Punsch-heavy\nBoomerang\n(and strangely also a projectile themed name). The Arrowhead features two very different cherry liqueurs -- the rich and spicy Cherry Heering and the nutty fruit Maraschino Liqueur -- and balances their sweetness with rye's intensity as well as some dry vermouth. To up the cherry quotient even further, I garnished the drink with a Luxardo Maraschino cherry.\nThe nose of the drink was filled with cherry from the liqueurs and clove spice from the Abbott's Bitters. Peychaud's or Fee's Aromatic might make for a good substitute if you have not made a batch of Abbott's for yourself, but neither will contain clove notes that pair up well with Cherry Heering. Indeed, both the cherry and clove notes carried over into the flavor and complemented the spicy Sazerac rye. The Arrowhead, despite containing two liqueurs, did not seem all that sweet. Andrea's palate detected the Maraschino first while mine picked up more on the Cherry Heering flavors. After a few sips, both were equally noticeable with the Maraschino appearing after the rye and before the Heering flavors.\n(*) Andrea pointed out that a good choice would have been John Gertsen's surreally proportioned\nMission of Burma\ncocktail that he created for the Grand Marnier event a few months ago.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhG2CqlXXOgMmyBZX95E_3Audplukxl3S8yDkzcLnxQqohcRBKS5Q0_lV_Vk2-Uvn6rvtsKwvYM-4vph_IPhPKm4HD-p_4TQs2bKvTW9C6riez0Gm8WLiyj53k0IpbG6tUYwp7TvTJ2A/s320/arrowhead560.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhG2CqlXXOgMmyBZX95E_3Audplukxl3S8yDkzcLnxQqohcRBKS5Q0_lV_Vk2-Uvn6rvtsKwvYM-4vph_IPhPKm4HD-p_4TQs2bKvTW9C6riez0Gm8WLiyj53k0IpbG6tUYwp7TvTJ2A/s800/arrowhead560.jpg", "comment_count": 0 }, { "title": "earl grey marteani", "url": "https://cocktailvirgin.blogspot.com/2010/01/earl-grey-marteani.html", "published": "2010-01-26T16:46:00.002-05:00", "updated": "2017-08-30T11:05:31.684-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Audrey Saunders", "source": "Pegu Club", "year": null }, "categories": [ "#green street", "egg white", "gin", "lemon juice", "simple syrup", "tea" ], "ingredients": [ "1 1/2 oz Earl Grey-infused Tanqueray Gin", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with. Garnish with a lemon twist.", "body_text": "1 1/2 oz Earl Grey-infused Tanqueray Gin\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1 Egg White\nShake once without ice and once with. Garnish with a lemon twist.\nAfter the Nouveau Vague show at the Somerville Theater on Sunday night, Andrea and I went down to Green Street for drinks. The drink I asked bartender Derric Crothers to make for me first, the Earl Grey MarTEAni, was invented by Audrey Saunders of the Pegu Club in Manhattan. There were three reasons why I selected this particular drink. The first was that I had never had it before and working my way through the Green Street's six page A-to-Z cocktail menu is an informal goal. The second was that it was the eve of Mixology Monday and a tea drink would be in solidarity with the last minute Mixology Monday participants who were wildly mixing away at their home bars (my entry had been started on Monday and tasted on Friday though, so I was free to play elsewhere). And the third was that this drink had made the news recently for a rather absurd reasons. Last week, a Department of Health official was inspecting the Pegu Club, and despite the standard warnings about raw eggs and health on the menu, he declared that using raw eggs in drinks was a violation. Eggs are generally pretty safe with about one egg in twenty thousand containing salmonella (and fewer that would contain enough bacteria to get a person sick). I have no clue how many bacteria would even survive the alcohol pickling and citrus acid attack in many egg drinks, but the official made the decree that the Pegu Club had to start using pasteurized egg whites which to the bar's chagrin do not work as well as raw ones in cocktails. Here in Boston, we apparently live on the edge, and I was able to get the Earl Grey Marteani as Audrey envisioned it.\nTo make the tea-flavored gin, about 4 tablespoons of Earl Grey should be infused in a 750 mL bottle of gin for 2 hours before straining (if the infusion goes longer, the gin will extract bitter flavors in addition to the black tea and bergamot flavors). In essence, the drink is a standard gin sour with some bonus tea flavors on the swallow which help to dry out the sweetness. The egg white donated a gorgeous foam and a delightfully thick mouthfeel to the drink which I can safely say made this drink quite exquisite.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1c0NSV6NXO0Hfi0XFsWCKFf7G5zF8y3SmLPCQQK_yTdA9ganlioHRAZRorl9VqBSC6Umyrop93s9kMZGdepBOVEUdTbIkYbwo0TyStkEw24bdDKhVusiATJinKUX4DsuzoAK65uX-LaQ/s320/earlgrey563.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1c0NSV6NXO0Hfi0XFsWCKFf7G5zF8y3SmLPCQQK_yTdA9ganlioHRAZRorl9VqBSC6Umyrop93s9kMZGdepBOVEUdTbIkYbwo0TyStkEw24bdDKhVusiATJinKUX4DsuzoAK65uX-LaQ/s800/earlgrey563.jpg", "comment_count": 1 }, { "title": ":: mxmo XLV roundup! ::", "url": "https://cocktailvirgin.blogspot.com/2010/01/mxmo-xlv-roundup.html", "published": "2010-01-27T09:15:00.009-05:00", "updated": "2019-07-14T20:23:51.853-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "tea" ], "ingredients": [], "instructions": null, "body_text": "Wow... quite a surprising variety of teas and ways to use them in this\nMixology Monday\n. Everything from smoky or earthy to floral or fruity varieties used in syrups, tinctures, bitters, and as steamy mixers. Some went old school with classic tea recipes like punches, cobblers, and grogs, and others crafted their own recipes. And many had an impressive eye for classic cocktails that could use some extra flavoring by way of one tea varietal or other. Overall, there were 36 entries which is a pretty decent haul, and I could have used a few cups of tea myself in getting through all of them over the last two evenings to prepare this summary. And without further ado:\nMike McSorley of the Mcsology blog was our first entry and he starts us off by using tea in his homemade batch of Swedish Punsch and utilizing it with Genever for the\nKick My Assam\ncocktail.\nAndy of Sybaritic Wanderings went all smoky on us and pairs Lapsang Souchong tea with Scotch in an Old Fashioned sort of way in the\nTea for Two\n.\nPantagruel buzzes in with a tea-infused gin to make the\nBee's Teas\n, a variant of the classic Bee's Knees.\nDJ Hawaiian Shirt of the Spirited Remix blog ran with Red Zinger and makes a pair of fruity concoctions with including one containing passion fruit syrup, the\nFraise\n.\nMixology Monday first timer Nabokov joined our growing contingent of Russian drink bloggers with a delightful\nRooibos tea and rum highball\n.\nRooibos tea was also featured by our sixth entrant, Andy of the Good Drinks Etc. blog, with the vanilla-spiced\nSerendipitea\n.\nFor my post, I went with an 1895 recipe for a tea-containing bottled\nOld Tom Gin punch\nfrom Kappeler's\nModern American Drinks\n.\n.jpg\" />Scomorokh of Science of Drink takes the time to school us on the Russian way of making tea. Once his tea was just right, he mixes it with a pair of rums to make an\nEnglish Cobbler\n.\nMy fellow Boston blogger, Jenn of Nightcapped, doubled down on the pomegranate flavor with grenadine and pomegranate green tea in the\nPomegranate Princess\n.\nNew York City bloggers and food-drink pairers, Paul and Steve of Cocktail Buzz, were tenth in line. Their innovative libation, the\nBramble Punch\n, combines tea with berry flavors and spices.\nJessamyn of the Food on the Brain blog makes a rich and malty\nRoyal Yunnan\ntea syrup and matches it with whiskey for a pair of recipes.\nRowen kicks off his new blog, the Fogged in Lounge, with a Mixology Monday post! Rowen uses a smoky tea, Russian Caravan, to add flavor to a\nTiki-styled punch\n.\nCocktail Enthusiast blog writer Kevin uses green tea syrup to make a variant of the classic Maple Leaf for what he calls the\nBourbon Tease\n.\nInspired by the Saints' overtime win this past Sunday, Shawn of Rejiggered Cocktails combines a ginger tea syrup with blood orange juice for the\nO-T Cocktail\n. Depending on how Superbowl Sunday goes, you may want to have this recipe on hand next to the remote.\nAnthony of Abelha Organic Cachaça infuses some gin to make the\nChrysanthemum Martini\n. The tea donates a bounty of floral notes that sound like they would complement the recipe's Noilly Prat dry vermouth rather well.\nA Mountain of Crushed Ice's Tiare uses mint and chocolate {!} Kusmi tea to gussy up the\nCuban Mojito\ninto something you should not wait until summer to try.\nDominik the Opiniated Alchemist takes the smoky route as well with Lapsang Souchong-infused Scotch in the varenja berry-flavored\nFireside Sour\n.\nJon of Old Town Alchemy ups the ante on the Pearlescent cocktail by using Beefeater 24 (which has two teas in its botanical mix) instead of vodka. A few other ingredient substitutions and the inclusion of an Earl Grey tea rinse and voilà, the\nIncandescent\n.\nTrader Tiki Blair takes a well-deserved tea break from working on his new Tiki-inspired\nsyrup line\nto proffer his drink submission. Blair uses black tea along with Batavia Arrack and Genever to craft a new\npunch recipe\n.\nMichael Dietch of A Dash of Bitters combines the Mixology Monday theme with plotting out his bar's new drink program and schemes up a\ntea-flavored Gin & Tonic\n. My cats are intrigued by the catnip-containing tea blend he used...\nEntry 21 was Scofflaw's Den's SeanMike who offers up a\npair of tea drinks\n-- a hot toddy one that mixes Scotch with Irish Breakfast tea and a cold summery one using Firefly Sweet Tea Vodka.\nBeers in the Shower blog took the infusion route with rum and black tea and concocts a refreshing sounding Daiquiri variant,\nTea with Hemmingway\n.\nAlpha Cook prepares one of my favorite tea-laden old school punches, the\nPhilly Fish House Punch\n. Definitely a good recipe to crack out for parties!\nJake from the DrinkSnob blog presents the tasty sounding play on words,\nTea Killer Mockingbird\n. His recipe uses unbrewed Chai tea that is rapidly infused in the 30 second shaking process!\nNo surprise that RumDood chose rum to go with his tea, but the hot\nNegrita Grog\nrecipe he prepares was quite the pleasant surprise though!\nCocktail Chronicle's Paul Clarke presents PDT's Jim Mehan's\nButter Cup\nrecipe -- a hot-buttered rum warmed up and flavored with black tea.\nDaniel Nadasi of the Gin Not Vodka blog runs wild with his newly infused collection of green tea bitters and makes a Martini variant,\nHere Comes the Sun\n.\nA Drink with Forrest knows that it's summer in South America and conjures up a cachaça drink flavored with Yerba Mate that he calls\nEl Bolar Tereré\n.\nGod Save the King\nsays the Intelligent Bartender with his tea syrup, er sizzurp-flavored take on NYC's WD-50's Silver King gin fizz.\nThe Rock and Rye blog comes in with the 30th submission with a pair of drinks: one hot, one cold including Audrey Saunder's\nEarl Grey MarTEAni\n.\nThe Drink of the Week blog's\nGreen Tea Gimlet\nsounds like the perfect tea drink for the vodka lover!\nStevi Deter of Two at the Most wraps up this month's Mixology Monday (assuming there are no tardy cats left to herd) with a Seattle original, the Coho Café's\nFirenze\n.\nTacoma's 1022 South's entry just appeared in my Google Analytics data along with the following one (next best thing to ESP, I guess). 1022 South presents two drinks, one a blueberry-tea infused gin one,\nBlue Monday\n, and the other a jasmine pearl tea-infused viognier, the Hilltop Pearl.\nThe Cocktailwelt blog discusses the history and\nstate of tea\nin Germany, in German! For those looking for a translation,\nBabelfish\nwill be your friend.\nJacob Grier's entry was not a tardy one even though it is tacked on here at the end instead of being earlier in the write-up. It was due to me not having enough caffeine (or perhaps one too many tea cocktails) and combining Jake of DrinkSnob with Jacob Grier's names and entries. Jacob took a drink off of his bar menu and made a tea variant, the\nPatty Mills\n, with Earl Grey-flavored gin. Sorry about the confusion with your infusion!\nScofflaw's Den's Marshall's entry, unlike Mr. Grier's, was tardy though. But since it was a week late and today is Monday, why not? And it's hard to find a reason when Marshall combines yellow Chartreuse and Batavia Arrack for a hot, spiced herbal tea beverage he calls the\nCelestial Warmer\n.\nThank you to all of this month's Mixology Monday participants, cheers to Paul Clarke for running the Mxmo show, and I look forward to trying some of these recipes and to seeing what you all will come up with next month!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk78btjdw-ikZBNAEFrIb879bGopH7-ZWaX2lNU3D6LpaxRxLLX4ehyYIT-yG2ryYEtfz-7unkXmr7JeKmMidOyjdJVLEDdaA60isZ9N-7zO0yJPHyR0sJPFjcdqbEq_s0fiQIXxPidCI/s320/01mcsology.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOnUsMQOj9tqd_PnKgPWiZs72WUV3FlK36pomvftnPP66YXIW6eQ5VeYqfreoDdOFbKTIr0G-f1MVl_IspmpTU6XfZT8Sr6j09fwJKS3BtlRtbj0XNzUFObwAfTezBARfQ8B-1tx3MQI/s320/02sybarwand.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJofcZGcT9VljMWaZypdZ0rCUyOlLBJs2O744G_YrdTuATUN1gjlSEfvUn87xhbv2aGdN-RRA8aRgD6Is3GalYW5s5f26QSbbXcs6YefDwUPGXmf2juRxL5Ia-KScbjCbHuRTnedB-h68/s320/03pantagruel.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlu3-91LMaOOTpr7W4ksEyv2Stf1CbtMYINaOO8IsKik6vcDhDsG8lRrsAPrpRuRaprF4bKbS_tLqe4-hBKLdSHcQHo6IsSq-W5nxWpw2n98DjR-prvudUPDpH4Ax0Bbyy2ZDE7j0O-k/s320/04djhawaii.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8LIEVv2jY0JCwvC9a0Bm4Vl4tFs9jrJ5wl7bMVw0Wax9AkeDD7ZtkxNRluXIIpsrvaMFspxek8EmUSyFlGtnK-UshMT3j86y_Wh2ORfechHD9CprJqtLlyZANVPEtJPwtKmd43WUga8/s320/05nabokov.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtgAPFz-0LH-X-awIE0TP1TOWbuT6nVdugxWtVqmFNIUlonWQNuDbRTUB7jqUFRYyx16QFR3uCN_uNlYiXWDnzmOiju0m9yPxM0ACxEFoLlpgWLuWuOT6xPjI2rQ1so0JCMY05yEZ1Vc/s320/06gooddrinks.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigybfwVCFCA5xSzBlWW0d-z3NTrbcL05HCb7bP_MPXAODZWTPQc3IwwMwV5qgML7neMSJAz8G3G_Xghzr0PXkuEdS7J5LOj1qeEhsPtmKGo9n0zDWzeVwt1dZEKUSqTVa_gCwSpjUVWRc/s320/07cocktailvirgin.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6x5FltvPWp2Qe_qn6-4q54qkOl0M-ZXaCHysvNlE5gJB6kSOOiGU8LZflz1C09VRyQ6HHvMBPXJDNepUXXH-JSb34F5_CKMkNzgPcaXhvqtkrQn7jc51J0wj45NyfhikFJjhZvkQlm60/s320/08scienceofdrink.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLFFmYqTLR0jxSynra3j7-KH-psfpqxwsU1lbSWNfYTZnEN2Q3ulX1uAdoLhRKJyy6lPErpaMT-v0sgit-wB9D0cWQP8rWOUSrXykjsydXWdzL6AvdHerkSc4Z4CgVq5yFI2r2yTv3UE/s320/09nightcapped.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GtBqIpj8gLb33cqjJuouQU3C57WtuhPGtb2rc-C5yjX4RGiHZ-mThS3VD8fj7ARVQUydVih0L04qGg3lh0vk_HoKpw_B70O0w7NKJpwL2NEifqTF_ioNK6-_CcCK9Qix0pDsiExvC60/s320/10cocktailbuzz.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSafGVlJv-UQLyhSmWm-jnC58szkNJXqKlsEszpzr4g5t3Swj6nn4pOINga5eDzEnM-ftgmeRkg3Q3YuTCGNtArLHLrdSFnjvAYHwyLcZxaeAF2KJbDaYWGXaH3-THX8e1oQZcgdEpRY/s320/11foodonthebrain.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKCZLI58aazM1RV0Xb1CA0S_E0yPrFh4Wc7VCILckQgKyHebvpkmSuX9LV1LFsP-ReCXW6So4GLxFZzNr4YQMpZnPPEhO2R14h3tKSgGrcn-ENImy7B6qW2dyjx8zfUMzbrffJGRJ9K4/s320/12foggedin.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg15vI8I2GyZC5Wc6T21fj9BDqMC2mGz4PgTwox-OuwaTFlltfk4mk5BIlY1FfNXMD2nyrAR2sJNMV0ZuRWgQGeoCeIFURn3vy-LOHpjwz4dVBqshBWjCc5aCeQZzoFp-Y_kgdA9yHUkU/s320/13cocktailenthus.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88KCfwwAex0n5eYO_k0b3WtI4RpaFBavh5WQLD40Eq2h6T3pjRy5QXpX9YR0Nn70or9-kpNzWQ1_0uip7D9v3BjWZoL6LtDXorS9UFR8PBMMw5nWkycbjq66aYTFXFc68HSQXWJRwodQ/s320/14rejiggered.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZV8QW4RID9b4zvgBxJQG9UTzxUbQ8b27w5limYFSzRJzWdvF0f3aW75uNYXpv4dIQoDdREpWSNzny6ZE2C7KiqXEqz_OsgZWYhkVYOyilZS3aQPhAD_Jkq0B-oC9uNxxOYUZDxNg19c/s320/15abelha.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMi4V3EIxMR1H3RBHluZe8npmMal_Zz6IhebVRn9F5Y58G1pabIGjMK4wlTOyZ0Jq_dsZuEd65VdPo1iLzE8dg9z4e5XLywUY0FE9os2zQIFgyaGqmnH0-CD3P0AttA13USJqWDuLlwQ/s320/16mountaincrushed.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPv4MBBjU3hmWqamw1ecu6GDXijgjXBcI2zkMKFZ_TofwPUpQLS_259sUyj_4tWiK8iG8blWEZ1uG1zD_w4vp7uyQiLYSx38ZEu8LQiLEYDbCRjVdxDz5FVHg2KZ3-w7ZDNKhYgFfnxM/s320/17opiniatedalchemist.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YTBdlBf2CQOzB077rmgOTq4grvLdpJx8CAJS2FdJLxRsGHFYw2-fzWidUR3H_5U56SORPnw4RCfqTlUTYCgB8VipWXa_opeg87SH9iBZVqFBlAOzQC66dTFWTFMOamCUxsHBJI-VuQ0/s320/18oldtownalchemy.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56cCfKJOunE2ukBNXFvqB7MzKv07sVzuaO-r3V93WD5uX4BKKeaKBD4F9SN_nVfQ4rpepDUX3_4RAFg0NRLRb2i_DPG5g0DD4eMX2AsyrU9GFxuPr-98389_cKPYPGunjWfOZXeKime4/s320/19tradertiki.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XpPXy79iF2HSqsw8V5mJf1P7UBQhFYzs9soEtgNUd0ZfjFp-VhmjPhWgkv7UILBWoBnaOENUweaZJ0ZRFUx2i8a8ZF-_M6mWsgBf8iO6jOkD_PBfGgImGJXqq2_pNqvO2hB303QYhvw/s320/20dashofbitters.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPxxHTacex4BO2EPB2VybjdCsq1_3nhEgGl5x0eOrEdYaH2KSv9RU2VYAEuJs8XiEbf5NSAZ_EiPo0AfBB89X5LivyFn7QnZ-FO3uV45vGjHEZqlZff85iOeu6flFAM3XoJn0neLf274/s320/21scofflawsden.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnqbVKYugFIQQTWtXxhzL7TeKe32izOGqdPH-4ux-B5dRWQocYpjjpQ7PXyLk1uQV8Q4g6xyknlBmFW2ZmK3on_SbCZkiQTdjaQ9IE6_nhroFscpbj2qdOtFGi5LcMIBsDGAOgdr_4xI/s320/22beersshower.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDat-bsjk5psHTlrzL_VoCFbJSAJu9oVxACPCGUQGa6cN0I05rGkGYzsQnmN8LWBTrxK552KeVgFPZFiKejVn94W1Ro6xYaBhCmmC8bmVDynrFhHbmY-yx8CSUF6M1CstRx4b3Vm3k5Ag/s320/23alphacook.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmfgk4OCGYyVKOR_mwmilTMLVqhYBSP3X7omprgClY9KUlmKSzXBMf5FXRQwpNMOC9cuJUAyoKEdQjWoogi9wC4PFRIC42GTEAueLClJAPzecxkTAO56zTgPjcAi_T_pZrI4l48YE_mU/s320/24drinksnob.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAvE-5aKkmDlddd6nP_W45Fs3EhYoUpOSiZtlEHQY7mdQREBx-a8mL645k1aWyvdStgT_174l9pu1KGBzb3aVctDgV20OoEjlKPzDRxe16L078tmuUEURQfp9P6NFQSItkPVuQJK3Oto/s320/25rumdood.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSph2Y3LrL6TQXfxDL21DrKipEhoKtnACaWzSFCmFskQpo5D1fXv-RnWLfhsbWfmoLeKx6sjNlq_ueD96vg7c9h-cS8kqMgNuObRkgfDpzQclb1dna-9bYrSxxMuCv1CzHp9gtxCLL3U/s320/26cocktailchronicles.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAM4NWZOfYhZJDvizN3RF1MvX9QLoDHm5Z0z-LRnrIQNKvtoyOMgEdTrtIbZ_EkqARywciKd4ptWL_XbUNuZDCYDCwzKIIyiO6UA8dMuNZHhYSyo4fe9xk0uxJg2o8pC1qR2TnI8cXjk/s320/27ginnotvodka.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cyvdl5WuxuLpBpI7DZYUXxaHGiaDHP-oVQv7q9LgsgvmDdBAK8IIhzhItt1A6ilMYir3UfUf2WLSj0xdSGviYCxB5D65ILu1bskR66_MmNM22uWHWpuseCo995Oyg4sWG4sCD620vv0/s320/28adrinkwithforrest.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoigqcxSvl7uGcfwYjQWWmiOCBy28uiy4_Whau2EBr26i3vdC-CfofFyMLgOEX9kZn5nvcIcMcaLmnScBwaKRvReyzga_OXoHyL9o6nGoZz7-QodybVmzsT1E42ZBgRXH1XGy12IhWBc/s320/29intelligentbartender.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkgeZEU4WVmckxz9UqYKa9SwzKPlaTUMLbHjZSpyi1rjIEeUyWSsfnaPVWhkbMMHCfZTrPV1gGzL-xfj8pUR8_wHkGAYu3f0HpGeL0p2EfVGiAO99SNsuP1zykouDeEQsApEUePDQPuE/s320/30rockandrye.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WpAFYPafRjZ7wQDvolURTqyXKbrdlKToBtbwzxCxNps_Xr9cGEOiQ5OU5B-P9rHEAmhTxWp-FYrDC7qG4F2qBHuqFbFJ3rse32IWwR2aIaYGrnDeS-hNKjPd67aSUhK58dU5gbAa2a8/s320/31drinkweek.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWw_fXm15BIsYsbUfCqjzRbBjEXAOdeFz0QApaMGolUjWk7IRlQSq6GMQ-lJb8-IoRdgeTJyLy2XiOKGMtwGSXTf8-mha0yZFbK0s0q2IHbwvjnx08Y7lRTEXRXjjO8Tuis7JCGoysN8/s320/32twoatmost.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvghnUvgCgA_ngIeYM2CPbZhB2BqgJC83SvjznY383NX8SqI6xHcIq48oF_w01iTxjcfBQQWYFy0p6uJUsixuZr9nsjlDUmDfe1oy7jSh-9Fv76nVl_B5WXhsSOPKDSBoZGHvIU04GdU/s320/33south1022.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpZ5QO964x0eY8Oh9Fe4TX8fZ5k7pelt4eLFsWWWnVqiuEB0n5qy7_HxqE_oXNkHpcAyszskMum2eDNGp3l1z7HO5Mf2rMtKWrCP_N9FMVrrjpXQK2iTN4UxhqghSyMxg79CRnEy2-jA/s320/34cocktailwelt.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqny7YrCh5zASzYh3rK1ZJwwI09qUjtChfNN6fg9cEozbQioNix6Fr9mLppv-cUo3nzZOuzMvg2uouLMaayMSDM31NYRFy5slJhpjkO0evT7E-s6HMqKJG1y1MQtWGqFd1fzDK-35JyQ/s320/35jacobgrier.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvI64P9IcstzKZOFhkU8BBmWvASzSowYWp-hwXGgFtDesX0bxfYJoI3mqS_JZmv4Q0EWN8k1BF7UYmhxspjJL9Os6oTrDj9xArFxjbKmyfzAmeVOMQ-QbNuE-9Zcsgub-gf15TuunPDk/s320/36scofflaw2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 8 }, { "title": "double standard", "url": "https://cocktailvirgin.blogspot.com/2010/01/double-standard.html", "published": "2010-01-30T10:31:00.003-05:00", "updated": "2017-08-30T11:05:02.167-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "gin", "lime juice", "raspberry syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Plymouth Gin", "1/2 oz Lime Juice", "1/2 oz Raspberry Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.", "body_text": "1 oz Old Overholt Rye\n1 oz Plymouth Gin\n1/2 oz Lime Juice\n1/2 oz Raspberry Syrup\nShake with ice and strain into a cocktail glass. Garnish with a lime wheel.\nTo follow up the Earl Grey MarTEAni I had at Green Street on Sunday night, I asked Derric Crothers to make me the Double Standard. The drink started with a lime nose, and the lime's tartness rang out strongly through each sip. I was curious as to why the drink was so tart and I asked Derric about how Green Street makes their raspberry syrup. Turns out that unlike the one we make which is simple syrup-like in sugar content, theirs is more of a puree with only a small amount of sweetness added. Perhaps this is due to how quickly they go through each batch (ours uses the high sugar content and a bit of vodka to stabilize it against mold). Therefore, the raspberry syrup donated the berry flavor but left the drink pleasantly on the dry side. The rye with the gin botanicals appeared at the end of the sip and lingered on in the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRAopMVBbbo24iLHzeMSl6YazGHFlrf92xnyWfcAhV_5j6h40hBATJp_ED_PwIH1uPHorqJdhzXkrtyJP2lrdAhJatq537bBPFTcO6TbLt3FO4ePkjM5fetUioZng5UXXxzRM4vGKhM0/s320/doublestd564.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRAopMVBbbo24iLHzeMSl6YazGHFlrf92xnyWfcAhV_5j6h40hBATJp_ED_PwIH1uPHorqJdhzXkrtyJP2lrdAhJatq537bBPFTcO6TbLt3FO4ePkjM5fetUioZng5UXXxzRM4vGKhM0/s800/doublestd564.jpg", "comment_count": 1 }, { "title": "donga punch", "url": "https://cocktailvirgin.blogspot.com/2010/01/donga-punch.html", "published": "2010-01-31T09:50:00.004-05:00", "updated": "2017-08-30T11:03:44.454-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Don the Beachcomber", "source": "Sippin' Safari", "year": 1937 }, "categories": [ "lime juice", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Aged Martinique Rum (JM Rhum Paille)", "1 1/2 oz Don's Mix (Trader Tiki)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a tall glass or tiki mug filled with crushed ice.", "body_text": "1 1/2 oz Aged Martinique Rum (JM Rhum Paille)\n1 1/2 oz Don's Mix (Trader Tiki)\n3/4 oz Lime Juice\nShake with ice and strain into a tall glass or tiki mug filled with crushed ice.\nLast week,\nTrader Tiki\nsent us samples of his four cocktail syrups -- orgeat, Don's Mix, vanilla syrup, and cinnamon syrup -- and a handful of swizzle sticks! To figure out best how to utilize one of them, I flipped through Beachbum Berry's\nSippin' Safari\nuntil I found the Donga Punch. Honestly, I was searching for a tasty recipe to try his artisanal orgeat, but the Donga Punch's call for Don's Mix arrived first into my visual cortex. Don's Mix is a combination of grapefruit and cinnamon syrup and just cracking the cap off of the bottle revealed an intense and complex cinnamon aroma. Checking his website's description, it's obvious that he took great care in selecting the origins of his ingredients as it contains \"Barbados grapefruit and Asian cinnamon\". Berry mentions that the Donga Punch derives from a cerca 1937 Don the Beachcomber recipe using the Zulu word for \"gully in a field\".\nThe beautiful cinnamon aroma came across strongly once mixed in the drink as well. The lime flavors appeared early in the sip and provided a good balance to the Don's Mix syrup and left it not too dry. The swallow was filled with a pleasing rhum agricole funk and cinnamon spice. While the recipe for the Donga Punch looks a lot like a Daiquiri variant, it ended up tasting very distinct in style.\nTrader Tiki's syrups can be purchased from his e-store (link above), from\nCocktailKingdom\n, and from\nThe Boston Shaker\nweb or soon-to-be-opened (next week?) store. Moreover, Trader Tiki is sponsoring\nThursday Drink Night\non February 11th (7pm EST) so come prepared to mix and see what others can create with his syrups!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7aRlFQQqwRD3tyaRy9LdSYqrr-zV7MYs8Dht5ZFqRJPOoGlhRPUxhHVjt92f0GvKO4yz_Z_RFlPHm3incRVLdYCSijBe5ks7eAI1X3ZXClEGnsvsPJJZp9NHqzgzV-5MDcwyOG2rpnkQ/s320/donga565.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7aRlFQQqwRD3tyaRy9LdSYqrr-zV7MYs8Dht5ZFqRJPOoGlhRPUxhHVjt92f0GvKO4yz_Z_RFlPHm3incRVLdYCSijBe5ks7eAI1X3ZXClEGnsvsPJJZp9NHqzgzV-5MDcwyOG2rpnkQ/s800/donga565.jpg", "comment_count": 0 }, { "title": "[central carre]", "url": "https://cocktailvirgin.blogspot.com/2010/01/central-carre.html", "published": "2010-01-31T10:21:00.003-05:00", "updated": "2017-08-30T11:03:07.437-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "cognac", "fernet-branca", "genever", "punt e mes" ], "ingredients": [ "1 oz Bols Genever", "1 oz Cognac", "1 oz Punt e Mes", "1 barspoon Fernet Branca" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Bols Genever\n1 oz Cognac\n1 oz Punt e Mes\n1 barspoon Fernet Branca\nStir with ice and strain into a cocktail glass.\nOn Wednesday night, Andrea and I went down to Rendezvous to get dinner and cocktails. For my first drink, bartender Scott Holliday wanted to experiment with replacing whiskey in a classic cocktail and using the rather malty Bols Genever instead. The drink started as a Vieux Carré (minus the Angostura and Peychaud's bitters), and with my ingredient suggestions, he rounded the drink out with Punt e Mes and Fernet Branca in place of sweet vermouth and Benedictine, respectively, for what I dubbed the Central Carré. The barspoon of Fernet seemed to be just the right amount so as not to overwhelm the drink with menthol notes. The Fernet did have a subtle appearance in the cocktail's nose along with stronger grapey elements from the Punt e Mes. The Fernet donated a light level of bitter complexity with minimal aftertaste; instead, it was the Punt e Mes flavors that lingered. The Punt e Mes and Bols Genever botanicals did merge a bit with the Fernet Branca's and they added an air of dryness to the drink. Furthermore, the Genever and Punt e Mes combined to provide a malt and grape richness to the Cognac base.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "tom dempsey", "url": "https://cocktailvirgin.blogspot.com/2010/02/tom-dempsey.html", "published": "2010-02-01T16:24:00.003-05:00", "updated": "2017-08-30T11:02:45.564-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Times-Picayune/Tales of the Cocktail \"Drink like a Saint\" competition", "year": null }, "categories": [ "*original", "beer", "benedictine", "bitters (Peychaud's)", "rum", "whiskey (Rye)" ], "ingredients": [ "1 oz Dark Spiced Rum", "1/2 oz Rye", "1/2 oz Benedictine", "1 dash Peychaud's Bitters", "1 oz Stout Beer" ], "instructions": "Stir all but the beer with ice and strain into a rocks glass. Top off with an ounce of stout, and garnish with a coin-sized piece of lemon peel twisted over the top and then floated.", "body_text": "1 oz Dark Spiced Rum\n1/2 oz Rye\n1/2 oz Benedictine\n1 dash Peychaud's Bitters\n1 oz Stout Beer\nStir all but the beer with ice and strain into a rocks glass. Top off with an ounce of stout, and garnish with a coin-sized piece of lemon peel twisted over the top and then floated.\nThis weekend I submitted my entry for the Superbowl Sunday \"Drink Like a Saint\" contest. The contest's description and rules were as follows:\nThis week, everything must be black and gold. That includes our drinks. Think you have what it takes to create a cocktail that's a champion? Enter the Times-Picayune/Tales of the Cocktail \"Drink like a Saint\" competition. The rules are simple. Only amateur bartenders can enter. Each drink must celebrate the Saints. And, of course, it must taste great, or it wouldn't be worthy of our team.\nWhen I gave some thought about the Saints, I returned to one of my early memories of the team. As a kid, I loved to read our copy of Guinness Book of World Records and I remembered the photo and story of the longest field goal. The fact that the kicker not only made the record-breaking 63 yard field goal but did it even with a physical handicap to bring victory against substantial odds was rather inspirational. Therefore, I named the drink the Tom Dempsey.\nI knew that the drink had to be manly and reasonably strong akin to the horse racing-themed\nSuburban\n, and spiced rum and whiskey popped into my head (perhaps to parallel the Suburban's rye and dark rum). The spiced rum element was a good excuse to try out our newly purchased bottle of dark Kraken Spiced Rum. For the other spirits, I used Sazerac 6 year Rye and local Ipswich Stout. Moreover, Abita's Imperial Stout and Old New Orleans Cajun Spice Rum would make fine New Orleans-appropriate substitutions. The rum, Benedictine, and bitters add a nice level of spice to the rich malt flavors donated by the beer and whiskey. The Benedictine, once made by Monks, was the first spirit that popped into my head when I thought about saints. And the black drink with the golden garnish floating on top reminded me a bit of the Saints' helmet. The Tom Dempsey cocktail might even be appropriate if you choose to watch the Puppy Bowl on Sunday instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQZDERkZ_aR2I2I7y0OPuIwJFBYRzOGs0yFKXhM8tE1Pfmw5vOWrFk4T-C_AS0ZkPe-3N2PsLgrbBaDLZKktYmYo4O22yLG5ktSAfpWuN8bNi4NEZW_-e98XU7W3sL_7jRSqilMs1ddo/s320/dempsey.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqHqgZEp64bXbOM7zmLXYnZK-9dbBf3yY8czCTtVRSYFQutjT_LG5XwThqpGmMK8tYejn96yt1F22AlWNzIl-KytXmNu8vXngf5_MWAThSjoLoXIzId38e9IrD04TGL1wZrtHGNzEmwg/s320/dempsey567.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQZDERkZ_aR2I2I7y0OPuIwJFBYRzOGs0yFKXhM8tE1Pfmw5vOWrFk4T-C_AS0ZkPe-3N2PsLgrbBaDLZKktYmYo4O22yLG5ktSAfpWuN8bNi4NEZW_-e98XU7W3sL_7jRSqilMs1ddo/s800/dempsey.jpg", "comment_count": 0 }, { "title": "sunray", "url": "https://cocktailvirgin.blogspot.com/2010/02/sunray.html", "published": "2010-02-02T16:02:00.002-05:00", "updated": "2017-08-30T11:01:35.105-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "curacao", "lillet", "orange juice", "whiskey (Bourbon)" ], "ingredients": [ "1/4 Bourbon Whiskey (3/4 oz Eagle Rare 10 Year)", "1/4 Grand Marnier (3/4 oz)", "1/4 Lillet (3/4 oz Lillet Blanc)", "1/4 Orange Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 Bourbon Whiskey (3/4 oz Eagle Rare 10 Year)\n1/4 Grand Marnier (3/4 oz)\n1/4 Lillet (3/4 oz Lillet Blanc)\n1/4 Orange Juice (3/4 oz)\nShake with ice and strain into a cocktail glass.\nOn Saturday night, I was flipping through the 1937\nCafé Royal Cocktail Book\nand found the Sunray which seemed like it would be an intriguing Bourbon-based\nHoop La\nvariant. Surprisingly, the Sunray was relatively rather spicy and assertive especially compared to the Hoop La. The spice notes we attributed to the recipe's call for Grand Marnier instead of Cointreau or another orange liqueur, and for the strong barrel and mash notes in the Bourbon instead of the Hoop La's smoother Cognac. The drink's assertiveness stunned us for orange juice usually acts to smooth over flavors unlike the Hoop La's lemon; perhaps it did smooth over the first part of the sip but definitely not the latter half.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoT6Yh8yoes0yaqinALoBemsiaYw9siGqvKECQQoXb0mSK7tt49R9tC1ok_RHUzsqD_ByPwGMurep9zaaSRSLld8kE1Vjegdly1Jpm8JBIVuxobfnyU7HXZX9cpOUOoukhIxwY3hM0tw/s320/sunray570.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoT6Yh8yoes0yaqinALoBemsiaYw9siGqvKECQQoXb0mSK7tt49R9tC1ok_RHUzsqD_ByPwGMurep9zaaSRSLld8kE1Vjegdly1Jpm8JBIVuxobfnyU7HXZX9cpOUOoukhIxwY3hM0tw/s800/sunray570.jpg", "comment_count": 0 }, { "title": "[rumbustion flip]", "url": "https://cocktailvirgin.blogspot.com/2010/02/rum-stout-flip.html", "published": "2010-02-03T13:49:00.006-05:00", "updated": "2017-08-30T11:01:08.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": null }, "categories": [ "#drink", "beer", "bitters (aged)", "egg", "pimento dram", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz St. Ambroise Oatmeal Stout", "1 oz Old Monk Rum", "1/2 oz Allspice Dram", "1/2 oz Demerara Simple Syrup", "1 Egg" ], "instructions": "Shake once without and once with ice and strain into a rocks glass. Garnish the foam with Fee's Whiskey Barrel Bitters. Shake with ice and strain. Recipe did not specify glass or garnish, so a cocktail or rocks would work, and feel free to garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz St. Ambroise Oatmeal Stout\n1 oz Old Monk Rum\n1/2 oz Allspice Dram\n1/2 oz Demerara Simple Syrup\n1 Egg\nShake once without and once with ice and strain into a rocks glass. Garnish the foam with Fee's Whiskey Barrel Bitters.\nOn Sunday night, Andrea and I went to Drink in Boston. For one of my cocktails that night, I asked bartender Misty Kalkofen for something with rum, and after a moments thought, she asked if egg was okay. With my affirmation, she set to work improvising a flip. I was pleased when I saw her reaching for a bottle of oatmeal stout to add to the mixing tin. Wayne Curtis in\nAnd a Bottle of Rum\ngoes into great detail about the origins of flips using rum, beer, molasses, and a red-hot loggerhead and how things later evolved into the egg-laden drink we know today. Perusing the web, PDT in NYC has a similar recipe to the one Curtis described (minus the heated iron) and to Misty's but with a lot less spice notes:\nBlack Flip\n• 1 oz Cruzan Blackstrap Rum\n• 3 oz Brooklyn Chocolate Stout\n• 1 Egg\nShake with ice and strain. Recipe did not specify glass or garnish, so a cocktail or rocks would work, and feel free to garnish with freshly grated nutmeg.\nMisty's concoction added the spice notes from the Allspice Dram, the vanilla in the Old Monk rum, and the aged bitters with a loss of the blackstrap molasses notes. The bitters added more to the drink's nose for it donated a glorious cinnamon smell which did bleed into the first few sips. The drink proved to be rather rich from the rum, stout, and egg, and the demerara sugar helped to cut the dryness of the oatmeal stout. Moreover, the allspice from the dram appeared at the end and gave the drink a rather flavorful swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaF4Vdn5wFIrxsSXY2ruFKdr6koQwy4Q6-ODRL8M5vHWEbXGV0l8t8SPCPtHnVcDPeNLc0dxuN3fvqkqR7nekBqFjRPtRQqRlE46pK66wQmYqVPigDLAdwVmMmarpu6_c7XDSd34caVuk/s320/rumstout580.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaF4Vdn5wFIrxsSXY2ruFKdr6koQwy4Q6-ODRL8M5vHWEbXGV0l8t8SPCPtHnVcDPeNLc0dxuN3fvqkqR7nekBqFjRPtRQqRlE46pK66wQmYqVPigDLAdwVmMmarpu6_c7XDSd34caVuk/s800/rumstout580.jpg", "comment_count": 2 }, { "title": "flora's own", "url": "https://cocktailvirgin.blogspot.com/2010/02/floras-own.html", "published": "2010-02-04T13:26:00.003-05:00", "updated": "2017-08-30T11:00:35.706-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "drambuie", "gin", "vermouth (dry)" ], "ingredients": [ "1/4 Drambuie (3/4 oz)", "1/4 Dry Gin (3/4 oz Beefeater)", "1/2 Dry Vermouth (1 1/2 oz Noilly Prat)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/4 Drambuie (3/4 oz)\n1/4 Dry Gin (3/4 oz Beefeater)\n1/2 Dry Vermouth (1 1/2 oz Noilly Prat)\nStir with ice and strain into a cocktail glass.\nLast night's book perusing brought me back to the\nCafé Royal Cocktail Book\nfor another Drambuie recipe. The last one I made from there was the rum and sherry-rific\nGolden Heath\nand it was a success, so I was confident to try another of their recipes. While I had the Flora's Own as a nightcap, the half portion of dry vermouth would suggest that it would make an excellent aperitif cocktail. The only variance I made with the recipe was the addition of a lemon twist. The drink looked lonely without it and besides, citrus oils generally complement gins and vermouths. The drink's nose was filled with Drambuie's honey which worked rather well with the lemon oil. On the sip, the honey sweetness mixed with vermouth's wine flavors reminded me a lot of a bianco vermouth. Following that, botanicals from the gin, vermouth, and perhaps Drambuie appeared on the swallow. I was surprised at how magnificently the Drambuie and Noilly Prat dry vermouth paired up especially with that sharp note that is present in the \"new\" Noilly Prat opposed to the old American version they discontinued. The best way to describe the Flora's Own would be placing it in half way between a Martini and a Manhattan (or Rob Roy) assuming you left out the bitters for some reason. Thus, it might be the perfect cocktail suggestion for when a drinker cannot decide which classic to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O4Ip9sQE8KGqnrP2cj_ZAKTgTmD3mLb1qJiXfxEK6Ut0HoxX6US2qRmZuw3k_6NkwNQDKSojnf-oK-2SkrNBbc7TjqeHljYyIX6Kylj2Ff35Qcz5NeNNild5Kzpkw8jKx3Eu0zJj7BA/s320/floras581.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O4Ip9sQE8KGqnrP2cj_ZAKTgTmD3mLb1qJiXfxEK6Ut0HoxX6US2qRmZuw3k_6NkwNQDKSojnf-oK-2SkrNBbc7TjqeHljYyIX6Kylj2Ff35Qcz5NeNNild5Kzpkw8jKx3Eu0zJj7BA/s800/floras581.jpg", "comment_count": 0 }, { "title": "kentucky", "url": "https://cocktailvirgin.blogspot.com/2010/02/kentucky.html", "published": "2010-02-05T13:32:00.002-05:00", "updated": "2017-08-30T11:00:05.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Joy Richard", "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "lemon juice", "maraschino", "pineapple juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare Bourbon", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice", "1/4 oz Luxardo Maraschino Liqueur" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist. Recipe is a hybrid of CocktailDB's plus the one I was served.", "body_text": "1 1/2 oz Eagle Rare Bourbon\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\n1/4 oz Luxardo Maraschino Liqueur\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist. Recipe is a hybrid of CocktailDB's plus the one I was served.\nLast night at the Franklin Southie was bartender Joy Richard's \"Whiskey-Infused Birthday Bash,\" and on the menu were Joy's favorite whiskey drinks: five Bourbon and two rye cocktails. The one I started off with was a Kentucky variation. The Kentucky I was more familiar with was one that Andy McNees made for us at Eastern Standard one night using equal parts Bourbon and pineapple juice. Andy's secret was to use George T. Stagg overproof which worked amazingly well with the house's pineapple juice. Joy's preferred recipe for the Kentucky adds a bit of flavor complexity to the two part one with the addition of lemon juice and Maraschino liqueur.\nThe drink started out with a Bourbon, lemon oil, and a vague fruity nose. The Maraschino enhanced the drink by adding some bitter notes; however, it did not carry enough sugar to balance the portion of lemon juice added to the mix. The lemon and pineapple fruit flavors mingled on the first part of the sip, while Bourbon heat appeared on the swallow along with a lingering Maraschino taste which built up with each sip. The flavor combination that was surprising was how well the pineapple and Maraschino played together in this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhgeZ3Fo2USxlKkGTsEIQsQLNbNwtFGXjRdXGcFSrSNqr5uE89i0PrywahGB3eTfxMnL0BlK8-arF_9IaHdI7TzLZIyCKBKWqWKsPZGCD6IJKdXAWfJLQcSbcrxVhm-Kp1j091p6dPq8/s320/kentucky585.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhgeZ3Fo2USxlKkGTsEIQsQLNbNwtFGXjRdXGcFSrSNqr5uE89i0PrywahGB3eTfxMnL0BlK8-arF_9IaHdI7TzLZIyCKBKWqWKsPZGCD6IJKdXAWfJLQcSbcrxVhm-Kp1j091p6dPq8/s800/kentucky585.jpg", "comment_count": 0 }, { "title": "bourbon belle", "url": "https://cocktailvirgin.blogspot.com/2010/02/bourbon-belle.html", "published": "2010-02-05T14:19:00.003-05:00", "updated": "2017-08-30T10:59:36.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joy Richard", "source": "LUPEC Boston", "year": null }, "categories": [ "#franklin", "bitters (Angostura)", "creme de peche", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon", "1/2 oz Mathilde Peches Liqueur", "1/2 ounce Carpano Antica Sweet Vermouth", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass garnished with a brandied cherry. Recipe is a hybrid of the one from LUPEC Boston's", "body_text": "2 oz Buffalo Trace Bourbon\n1/2 oz Mathilde Peches Liqueur\n1/2 ounce Carpano Antica Sweet Vermouth\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass garnished with a brandied cherry. Recipe is a hybrid of the one from LUPEC Boston's\nLittle Black Book of Cocktails\nand what I was served.\nFor my second drink last night at Joy Richard's \"Whiskey-Infused Birthday Bash\" was the cocktail Joy's LUPEC name is based on, the Bourbon Belle. The Bourbon Belle is one of her creations and she described its origins as a Manhattan variation in this LUPEC Boston\nblog post\n. With the addition of some peach flavor, her twist on the whiskey classic takes on an unique identity. The rich Carpano Antica sweet vermouth flavors were the first detected on the sip. Trailing that were the peach fruit and Angostura bitters on the aftertaste along with a slight burn from the whiskey. At times, the vermouth's grape and the liqueur's peach flavors seemlessly flowed together in the sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTwp9Ojrjebd3jRhINT0fkOlbIs6D8cSf-aNt5-r-Spa12x3uWmG29kLZYzcbQ-EJ0fdLvLStXJo_SqWjO9djDU769Qet_4m5PYmiu_9ArG96QDH_Zpq2esON1KNWHseyaIYczu__Y-Xg/s320/bourbonbelle587.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTwp9Ojrjebd3jRhINT0fkOlbIs6D8cSf-aNt5-r-Spa12x3uWmG29kLZYzcbQ-EJ0fdLvLStXJo_SqWjO9djDU769Qet_4m5PYmiu_9ArG96QDH_Zpq2esON1KNWHseyaIYczu__Y-Xg/s800/bourbonbelle587.jpg", "comment_count": 2 }, { "title": "pinto", "url": "https://cocktailvirgin.blogspot.com/2010/02/pinto.html", "published": "2010-02-08T15:35:00.002-05:00", "updated": "2017-08-29T18:54:26.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "cherry brandy", "fernet-branca", "lemon juice" ], "ingredients": [ "1 oz Cherry Brandy (Cherry Heering)", "1/2 oz Fernet Branca", "1 dash Lemon Juice (1 tsp)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a small cocktail glass. I added a lemon twist.", "body_text": "1 oz Cherry Brandy (Cherry Heering)\n1/2 oz Fernet Branca\n1 dash Lemon Juice (1 tsp)\n1 dash Angostura Bitters\nShake with ice and strain into a small cocktail glass. I added a lemon twist.\nOn Friday night, I desired a nightcap and remembered the Pinto from\nPioneers of Mixing at Elite Bars: 1903-1933\n; the drink intrigued me for it used Fernet Branca in a liqueur-based cocktail. The main ingredient was \"cherry brandy\" which I interpreted as the rich and spicy Cherry Heering that seemed like it would best match up with Fernet Branca. Kirsch seemed too subtle, Luxardo Maraschino too funky, and other options were lacking on my shelves. On paper, it was hard to determine whether the drink would be delightful or a nightmare with the Fernet perhaps veering the drink off into a strange place; however, luckily, the former was the case which is not too surprising since the book has yet to steer me wrong.\nMenthol and lemon oil aromas started off the Pinto. The Cherry Heering donated a thick, rich mouthfeel to the drink and served to temper the Fernet Branca considerably. The Fernet's menthol did appear on the swallow along with a variety of lingering bitter notes; however, it was not as potent as the recipe's ratio would suggest. Much respect for the Heering for accomplishing this feat. The lemon gave a nice hint of crispness to the drink and worked well with the Heering to give a slight sour cherry flavor. Surprisingly, the flavors gelled into a rather nice cocktail and the Pinto would probably serve as a great digestif as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIn_VkNdeDcWd4kSMnegoXy7OKeuEntCdJR_XM0avHhKHRirW_3SjiF4XrBmwBof1lO0pJaChyphenhyphena1nOJsgOF-HeX4Fo_CX3RFDb52b013oIi3evjW-OtOqHdvk6ZL4dvH9lodju5jzbmQ/s320/pinto588.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIn_VkNdeDcWd4kSMnegoXy7OKeuEntCdJR_XM0avHhKHRirW_3SjiF4XrBmwBof1lO0pJaChyphenhyphena1nOJsgOF-HeX4Fo_CX3RFDb52b013oIi3evjW-OtOqHdvk6ZL4dvH9lodju5jzbmQ/s800/pinto588.jpg", "comment_count": 0 }, { "title": "almond molasses flip", "url": "https://cocktailvirgin.blogspot.com/2010/02/almond-molasses-flip.html", "published": "2010-02-09T13:25:00.004-05:00", "updated": "2017-08-29T18:53:44.337-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cream", "egg", "pimento dram", "rum", "simple syrup" ], "ingredients": [ "2 oz Amber Rum (Lemon Hart 80)", "3/4 oz Cream", "1/2 oz Simple Syrup", "2 tsp Almond Butter", "1 barspoon Pimento Dram (St. Elizabeth)", "1 Egg Yolk" ], "instructions": "Shake with ice and strain into wine glass. Garnish with grated nutmeg.", "body_text": "2 oz Amber Rum (Lemon Hart 80)\n3/4 oz Cream\n1/2 oz Simple Syrup\n2 tsp Almond Butter\n1 barspoon Pimento Dram (St. Elizabeth)\n1 Egg Yolk\nShake with ice and strain into wine glass. Garnish with grated nutmeg.\nOn Sunday night while waiting for the pizza dough to finish rising, I gave one of my ideas a try. During the nut-themed Thursday Drink Night at Mixoloseum, I chatted with Kaiser Penguin about the concept of using muddled nuts as a flavoring. At the time it was whether I could use walnuts muddled in spirit to give a Nocino Liqueur-sort of flavor. While that experiment failed, it got me thinking of nut butters and how delicious the\nPeanut Malt Flip\nwas. In contemplating a variant, the idea for using almond butter to work akin to orgeat popped into my head, and in paralleling the Peanut Malt Flip, the pairing with rum seemed to make sense.\nThe recipe's result was a rich rum-flavored sip, allspice notes on the swallow, and almond on the aftertaste. The almond flavors blended in well with the cream and were a lot more subtle than the peanut flavors in the other drink. Unlike the peanut butter once shaken, the almond never fully entered the liquid phase with a lot of particulate matter settling out after the drink was poured. With the sediment was perhaps a lot of flavor. I have no clue if it had to do with how well ground the almond was or whether it is a problem inherent with almonds (i.e.: impossible to make something as creamy as peanuts can). Perhaps using a less flavorful rum, dropping the Allspice Dram level, decreasing the cream amount, or increasing the nut butter might help sway the balance a bit. The Almond Molasses Flip was tasty; however, it was not as big of a win as the Peanut Malt Flip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3G7aOi1zzwRnXGeqlZlTrrIdR7dhQb9b97vkKHolgmT5H-W6NRZpzNNzWrXFaqnOcEJVdHiWSBhgu3_6nYw1DLoAa1QpRqIHDrLOeQ-u0kNLCVBus-4nLNMXbNXBv7j4_5Db3ZK5qLv8/s320/almond595.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3G7aOi1zzwRnXGeqlZlTrrIdR7dhQb9b97vkKHolgmT5H-W6NRZpzNNzWrXFaqnOcEJVdHiWSBhgu3_6nYw1DLoAa1QpRqIHDrLOeQ-u0kNLCVBus-4nLNMXbNXBv7j4_5Db3ZK5qLv8/s800/almond595.jpg", "comment_count": 2 }, { "title": "royal smile cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/02/royal-smile-cocktail.html", "published": "2010-02-09T14:02:00.004-05:00", "updated": "2017-08-29T18:53:04.015-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "applejack", "egg white", "grenadine", "lime juice", "vermouth (dry)" ], "ingredients": [ "3/4 oz Apple Brandy (Marquis de Saint-Loup Calvados)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Lime Juice", "3/4 oz Grenadine (Homemade)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a claret glass.", "body_text": "3/4 oz Apple Brandy (Marquis de Saint-Loup Calvados)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Lime Juice\n3/4 oz Grenadine (Homemade)\n1 Egg White\nShake once without ice and once with ice. Strain into a claret glass.\nOn Sunday night, I flipped through Jacques Straub's 1914\nDrinks\nthat I purchased from the newly opened\nBoston Shaker\nstore in Davis Square, Somerville. I was in search of a use for the egg whites left over from the Almond Molasses Flip and I found the Royal Smile Cocktail. The drink could be considered a hybrid of a few\nPink Lady\nrecipes; for example, one recipe in Boothby uses dry vermouth instead of gin, and another lime instead of lemon. Moreover, the Royal Smile Cocktail is less booze forward than most Pink Lady recipes; besides the vermouth instead of gin exchange, the Royal Smile's equal parts recipe makes the nonalcoholic ingredients play a greater role in shaping the drink. The Royal Smile Cocktail started with a lime nose and a sweet pomegranate-apple taste. The flavors were modified by the lime's crispness and vermouth's botanicals on the swallow; both of these elements functioned to dry out the drink on the swallow. In addition, the egg white probably played a role in mitigating the grenadine's sweetness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OAhcyu3Qri1ZW2y2ZwY5aTsJd2TyAepuxd0vWZwEdVcKAa5iwr1cIWvJjmGux6QeWXzXB9tLeDpFuv1v0rIxQYjcFh23RIVpkrpsnb6quD6xiymllN-iniMW0MmoN-mKuwQFaLmCWqc/s320/royalsmile597.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OAhcyu3Qri1ZW2y2ZwY5aTsJd2TyAepuxd0vWZwEdVcKAa5iwr1cIWvJjmGux6QeWXzXB9tLeDpFuv1v0rIxQYjcFh23RIVpkrpsnb6quD6xiymllN-iniMW0MmoN-mKuwQFaLmCWqc/s800/royalsmile597.jpg", "comment_count": 1 }, { "title": "bonsoni", "url": "https://cocktailvirgin.blogspot.com/2010/02/bonsoni.html", "published": "2010-02-11T13:30:00.002-05:00", "updated": "2017-08-29T18:52:26.186-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Patrick Duffy", "source": "The Official Mixer's Manual", "year": null }, "categories": [ "#deep ellum", "cynar", "fernet-branca", "punt e mes", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Sweet Vermouth (Dolin)", "3/4 oz Punt e Mes", "3/4 oz Fernet Branca", "1 dash Cynar" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "3/4 oz Sweet Vermouth (Dolin)\n3/4 oz Punt e Mes\n3/4 oz Fernet Branca\n1 dash Cynar\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nOn Monday night, Andrea and I went to Allston to get food at Deep Ellum. After dinner, I asked Max Toste if he had an idea for a digestif and he suggested the Bonsoni from the\nRogue Cocktail Book\n. The book credits Patrick Duffy's\nThe Official Mixer's Manual\nas their source. Both of these recipes use a 2 oz sweet vermouth to 1 oz Fernet Branca recipe; however, the\nRogue\nrecommends splitting the vermouth part into half sweet vermouth and half Punt e Mes as well as including an orange twist. Max upped the ante on the\nRogue\n's version by adding a dash of Cynar. In the Bonsoni, the aromatized wines tempered the Fernet quite a bit until the menthol notes appeared in the aftertaste. The addition of Punt e Mes, besides adding extra herbal complexity, donated a sweet grape taste on the early part of the sip. In addition, the Cynar was detectable in the middle of the sip and played rather well with the Fernet Branca and Punt e Mes notes. The closest thing I have had to this drink is the\nAppetizer a l'Italienne\nwhich jazzes the classic Bonsoni up with a dash of absinthe and simple syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-u3DwzVKHwThku-VXbiGkyHkl9sUBPiu3oetPnFm5UwvMc5IBptIQOHaO3Evn6B2DQzBuNHtNbVN7RxUqGH2QfKfSSsqOubfOrU69tI8EBGArefQF90LhvNNHPR6X-kJnljkQPCmSQo/s320/bonsoni599.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-u3DwzVKHwThku-VXbiGkyHkl9sUBPiu3oetPnFm5UwvMc5IBptIQOHaO3Evn6B2DQzBuNHtNbVN7RxUqGH2QfKfSSsqOubfOrU69tI8EBGArefQF90LhvNNHPR6X-kJnljkQPCmSQo/s800/bonsoni599.jpg", "comment_count": 2 }, { "title": "van dieman", "url": "https://cocktailvirgin.blogspot.com/2010/02/van-dieman.html", "published": "2010-02-11T14:41:00.004-05:00", "updated": "2017-08-29T18:51:48.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "chartreuse (yellow)", "swedish punsch", "vermouth (dry)", "whiskey" ], "ingredients": [ "1/4 Canadian Club Whiskey (3/4 oz, equal parts Eagle Rare Bourbon + Midnight Moon)", "1/4 Dry Vermouth (3/4 oz Noilly Prat)", "1/4 Caloric Punch (3/4 oz" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/4 Canadian Club Whiskey (3/4 oz, equal parts Eagle Rare Bourbon + Midnight Moon)\n1/4 Dry Vermouth (3/4 oz Noilly Prat)\n1/4 Caloric Punch (3/4 oz\nhomemade\nSwedish Punsch)\n1/4 Yellow Chartreuse (3/4 oz)\nStir with ice and strain into a cocktail glass.\nOn Tuesday night, Andrea desired a whiskey-based nightcap, so I found the Van Dieman in the pages of the\nCafé Royal Cocktail Book\n. I am not sure if the unique spelling of this drink's name was intentional or a misspelled reference to Van Diemen's Land, now Tasmania, where British convicts were once sent. Since we lacked Canadian whiskey, I simulated the lighter style with a Bourbon diluted with Midnight Moon un-aged corn whiskey. Andrea's reaction after her first sip of the Van Dieman was, \"sweet, vanilla-y with an herbal aftertaste.\" The vanilla notes were most likely a combination of the barrel aging of both the Bourbon and the Punsch's Appleton VX. Dilution of the Bourbon was probably not that necessary as it ended up playing a diminutive role in the final balance. The dominant flavors were the Swedish Punsch and yellow Chartreuse which paired up rather well; moreover, they donated a lot of spice at the end of the swallow especially from the Punsch's Batavia Arrack.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBkvLHopnnpJzllMGH8DGFKU4BBik6XcdF4YOtVwNE0t-gdHY18RW4mk7oZEm5-glUbOzFUMvGJ5tsw3WrgZx6ksoFr_HH0J8J4OjdIzFBXB9SxZg6DShNd4rvVAvajlLPg41j8CmpSo/s320/vandieman604.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBkvLHopnnpJzllMGH8DGFKU4BBik6XcdF4YOtVwNE0t-gdHY18RW4mk7oZEm5-glUbOzFUMvGJ5tsw3WrgZx6ksoFr_HH0J8J4OjdIzFBXB9SxZg6DShNd4rvVAvajlLPg41j8CmpSo/s800/vandieman604.jpg", "comment_count": 0 }, { "title": "monte cassino", "url": "https://cocktailvirgin.blogspot.com/2010/02/monte-cassino.html", "published": "2010-02-12T10:50:00.002-05:00", "updated": "2017-08-29T18:50:22.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Damon Dyer", "source": "Louis 649", "year": null }, "categories": [ "benedictine", "chartreuse (yellow)", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Benedictine", "3/4 oz Yellow Chartreuse", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass; garnish with a lemon twist.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Benedictine\n3/4 oz Yellow Chartreuse\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe glass; garnish with a lemon twist.\nTo continue on with the night before's four-equal part whiskey-yellow Chartreuse\ncocktail\ntheme, it was time to try the Monte Cassino on Wednesday. The Monte Cassino was Damon Dyer's (Louis 649 in New York City) creation and the winner of the cocktail contest to celebrate the 500th anniversary of Benedictine herbal liqueur. Dyer described his Last Word variant as, \"This drink requires no dramatic flourishes, no additional flavor notes, no aromatic supplements. Simply four ingredients in equal parts, in perfect balance, allowing the Benedictine to make its noble presence felt.\"\nThe drink was indeed a great balance between the two sweet liquors and the acid and heat of the lemon and 100 proof rye whiskey. The Benedictine and yellow Chartreuse combined to form a wall of herbaceousness, although one that was not too tall or too intense especially when compared to what other pairings of bitter liqueurs can bring to the table. The Benedictine and lemon took the drink in a different direction than the Last Word's Maraschino and lime such that the parallels seemed more in theme than in flavor. Dyer's choice of Rittenhouse was a good one for it has enough backbone to handle the other ingredients without getting drowned out. Moreover, the rye grain's spice contribution to the whiskey's mash bill played quite well with all of the other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxrpfQsYSk3fyYYcgovwivyN5AGr7knm93JrS3i0zLLqzxItSsRjSfsBR-_FiZTIj0mdXXs2YO2r7-jIDgaVur6PLQdFg9RJfi1h8jQtrp6k1pU0mNDWXAr0HCs_lDp9kspNTle9terk/s320/benedictine606.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxrpfQsYSk3fyYYcgovwivyN5AGr7knm93JrS3i0zLLqzxItSsRjSfsBR-_FiZTIj0mdXXs2YO2r7-jIDgaVur6PLQdFg9RJfi1h8jQtrp6k1pU0mNDWXAr0HCs_lDp9kspNTle9terk/s800/benedictine606.jpg", "comment_count": 5 }, { "title": "lua bonita", "url": "https://cocktailvirgin.blogspot.com/2010/02/lua-bonita.html", "published": "2010-02-12T15:20:00.003-05:00", "updated": "2017-08-29T18:49:46.577-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joy Richard", "source": "Franklin Southie", "year": 2010 }, "categories": [ "#franklin", "cachaça", "campari", "vermouth (sweet)" ], "ingredients": [ "1 oz Leblon Cachaça", "1 oz Campari", "1 oz Cinzano Sweet Vermouth" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Leblon Cachaça\n1 oz Campari\n1 oz Cinzano Sweet Vermouth\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nLast night after going to the St. Germain event at the Boston Shaker's store, Andrea and I hopped on the Red Line and got off at the Broadway stop to go to the Franklin Southie's Leblon Cachaça event. Bartender Joy Richard assembled a list of seven cachaça drinks; I was greatly impressed that none of the ones on the list was the\nCaipirinha\n(although I was told that they would gladly make one if requested). All too often, cachaça gets pigeonholed as the spirit to make Caipirinhas. The second best known cachaça drink, the Batida, was on there though and was flavored with a combination of mango puree and cream of coconut, and the other six were a combination of variations and original creations. Hopefully, efforts like this to expose people to cachaça's functionality in a variety of cocktail recipes will broaden the spirit's appeal in this country.\nThe first cachaça cocktail I chose was the Lua Bonita (Beautiful Moon) which substituted the gin in a Negroni for cachaça. The drink started with a distinctive cachaça grassiness and an orange oil nose. Sweet vermouth flavors were rich at the beginning of the sip, while the cachaça's funk and Campari's bitter notes were evident on the swallow. The funk and bitter notes played extremely well together and took the drink in a very different and intriguing direction from gin's effect in the classic Negroni. Moreover, these two elements served to partially dry out the drink's sweetness at the swallow. The Lua Bonita had a nice amount of acid crispness and when combined with the Campari and vermouth colors, one could probably be tricked into thinking for a moment that the glass contained a good proportion of cranberry juice.\nMy Lua Bonita immortalized in 2/17/2010's Globe article on restaurant/bar industry events.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh596BGBAywPWO3TFoiBpV8v-UuZ82DvQCX7dRNfjiOtPW5a7zjcUDPZAhyphenhyphen0wn8MmBNvkUui-ElXfTcLcE6oh0Xg3z8rsbj1hYDmkm6lxy0OqdY7YeN_13aP_Iw-rWo4h9wK5tPUc2qNos/s320/leblon607.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxybvBsIFeM8EDkv1vzbn1Urfc3te6S6rXHpauoHM-MzoMAhLjfnfGekbFvPZ6rdwkzGVkq4ugzwyxWfkMmuxkupTyTb6-RnzzAG2f_19E9R11s9X1yrTuhyV4Ep4M5dA-D8VoFF-b9rU/s320/lebloncachacanight2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh596BGBAywPWO3TFoiBpV8v-UuZ82DvQCX7dRNfjiOtPW5a7zjcUDPZAhyphenhyphen0wn8MmBNvkUui-ElXfTcLcE6oh0Xg3z8rsbj1hYDmkm6lxy0OqdY7YeN_13aP_Iw-rWo4h9wK5tPUc2qNos/s800/leblon607.jpg", "comment_count": 0 }, { "title": "maison leblon", "url": "https://cocktailvirgin.blogspot.com/2010/02/maison-leblon.html", "published": "2010-02-13T19:09:00.004-05:00", "updated": "2017-08-29T18:48:05.732-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Joy Richard", "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "cachaça", "ginger liqueur", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Leblon Cachaça", "3/4 oz Domaine de Canton Ginger Liqueur", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and pour into a rocks glass. Garnish with 3 slivers of ginger. Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Leblon Cachaça\n3/4 oz Domaine de Canton Ginger Liqueur\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and pour into a rocks glass. Garnish with 3 slivers of ginger.\nFor my second drink at the Leblon Cachaça Party at the Franklin Southie, I opted for the Maison Leblon which was almost the ginger liqueur instead yellow Chartreuse version of the drink Andrea had for her first beverage:\nGrande Elixir\n• 1 1/2 oz Leblon Cachaça\n• 3/4 oz Yellow Chartreuse\n• 1/2 oz Lemon Juice\n• 1/2 oz Honey Syrup\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nThe Maison Leblon that bartender Joy Richard made for me started with a very ginger- and cachaça-scented nose. I think the key to the success of this drink was how well the ginger's sting mixed with the cachaça's funk similar to how Campari's sharp notes functioned in the\nLua Bonita\n. In addition, the lemon's crispness added to this delightful bite. The yellow Chartreuse in the Grande Elixir, on the other hand, brought out a more herbaceous side to the cachaça and might be a better choice for someone looking for a more mild yet interesting cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOQFbyra96bRhyphenhyphenpNVko9m5tjqzej8NNKAXlmEfaUyh1MpyxaTvVrB7A6DIWoQAXGsvtxLRAbC-HPihUdst1Fkys8asiAlsWNCO1JpbtpCsp628N5pQyHJSVUEpHdaKkfoLhamyCgsuG4/s320/leblon608.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOQFbyra96bRhyphenhyphenpNVko9m5tjqzej8NNKAXlmEfaUyh1MpyxaTvVrB7A6DIWoQAXGsvtxLRAbC-HPihUdst1Fkys8asiAlsWNCO1JpbtpCsp628N5pQyHJSVUEpHdaKkfoLhamyCgsuG4/s800/leblon608.jpg", "comment_count": 0 }, { "title": "esmeralda", "url": "https://cocktailvirgin.blogspot.com/2010/02/esmeralda.html", "published": "2010-02-17T13:36:00.002-05:00", "updated": "2017-08-29T18:47:31.867-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Laïola", "year": null }, "categories": [ "cachaça", "lime juice", "scotch", "simple syrup", "st. germain" ], "ingredients": [ "1 1/2 oz Cachaça (Isaura Ouro 3 Year)", "1/2 oz St. Germain", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a coupe glass rinsed with a smoky Scotch (Caol Ila 12 Year).", "body_text": "1 1/2 oz Cachaça (Isaura Ouro 3 Year)\n1/2 oz St. Germain\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a coupe glass rinsed with a smoky Scotch (Caol Ila 12 Year).\nLast Thursday while at the Boston Shaker's St. Germain event, I mentioned to Kate, our St. Germain and hopefully soon Creme Yvette rep, that we were going to the cachaça event at the Franklin Southie afterward. Kate mentioned that the folk at Drink had a great cachaça and St. Germain recipe that they were making for a while, and when I expressed interest in the drink, she immediately sent a text off to Ben Sandrof. Soon after, I experienced my first recipe via text message (I know it's a phenomenon with bartenders needing a recipe at that moment, but for me, things are rarely that fast paced)! I spoke to Ben a few days later when I saw him at the Eastern Standard anti-Valentine's Day event and told him how much we enjoyed the drink. He shared the story of the the Esmeralda, a drink he created using and named after the Armazem Viera's Esmeralda Cachaça and how the recipe traveled across the country to end up on San Francisco's Laïola's cocktail menu.\nAt first, the Esmeralda's nose was an elegant smoky Scotch aroma, but over time the cachaça grassy-funky notes started appearing as well. The sip started with sweet St. Germain and lime flavors followed by cachaça and Scotch's funk and smoke, respectively, on the swallow. The drink was nicely balanced although slightly on the sweet side especially compared to most other Daisy-style drinks I have had lately. The Esmeralda worked for two main reasons. The first was how well the lime and St. Germain paired up, and the second and more important was how the Scotch and cachaça interacted. The Scotch brought out an entirely different side to cachaça than ginger did in the\nMaison Leblon\n, a more earthy than spicy one. Moreover, it made me recall how it was the smoke notes in the Rochinha Cachaça I had\ntasted\na few months before that made it so tasty; Rochinha's producers obviously understand the flavor pairing magic as well as they purchase used Scotch barrels instead of utilizing indigenous woods for their barrel aging step.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5D65zmPrZpJQ-iPijVTZdQ4Y8eFFtHR5edVaGAXA8C2wkX0JufgRYudOg_05Ek5PGs0ax3W6NKTMObQTQJIuI9GTbg9bNUC_b5MCLqtQU5pFaULjEd5I0AEU3tWd38STukvB-NbJ8cUM/s320/esmeralda609.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5D65zmPrZpJQ-iPijVTZdQ4Y8eFFtHR5edVaGAXA8C2wkX0JufgRYudOg_05Ek5PGs0ax3W6NKTMObQTQJIuI9GTbg9bNUC_b5MCLqtQU5pFaULjEd5I0AEU3tWd38STukvB-NbJ8cUM/s800/esmeralda609.jpg", "comment_count": 1 }, { "title": "byculla cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/02/byculla-cocktail.html", "published": "2010-02-17T15:22:00.003-05:00", "updated": "2017-08-29T18:46:49.022-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "curacao", "ginger liqueur", "port (ruby)", "sherry" ], "ingredients": [ "1/2 oz Sherry (Lustau Don Nuño Dry Oloroso)", "1/2 oz Port (Ramos Pinto Ruby)", "1/2 oz Curaçao (Curaçao of Curaçao)", "1/2 oz Ginger Brandy (Domaine de Canton)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist to the recipe.", "body_text": "1/2 oz Sherry (Lustau Don Nuño Dry Oloroso)\n1/2 oz Port (Ramos Pinto Ruby)\n1/2 oz Curaçao (Curaçao of Curaçao)\n1/2 oz Ginger Brandy (Domaine de Canton)\nStir with ice and strain into a cocktail glass. I added an orange twist to the recipe.\nOn Sunday night after dinner but before going to Eastern Standard's anti-Valentine's Day event, Andrea and I had a drink to pass the time. I found the Byculla in Trader Vic's 1947\nBartender's Guide\nand decided to give it a go. Savoy's 1930 and Boothby's 1934 both had the recipe with the former being a liqueur glass (1 oz) and the latter 1/4 jigger measures for each ingredient. I opted for adding an orange twist for orange oils always seem to complement sherry rather well; moreover, it ended up bringing out a fresh juice flavor sensation from the Curaçao. In the drink, the sherry notes appeared early in the sip, orange liqueur in the middle, and ginger at the swallow. In addition, a pleasant port-like grape flavor lingered on in the aftertaste. The Byculla Cocktail was not as gingery as I imagined it would be; perhaps the fortified wines smoothed over the its sharpness for it appeared more as a light accent. The addition of a dash of Angostura bitters to the Byculla might help to bring out a more robust and complex ginger taste, and I could easily see orange bitters adding to the citrus complexity. The drink would be a good cocktail to have with dessert and Andrea imagined it working extravagantly well with a flourless chocolate cake.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnqyOMHhoaW0Eud9Fd4z4ovoDlqVF2H0-F0s1vkuEsGHh3iwDfWGFvOgE3pme2AIkKLXWH9saOrgmfb6L681AmSfO_aVvANiHmkXWfjemIh-g3Ldj81Zu4ZCuShlXlQhpHC4LxKTNBWM/s320/byculla611.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnqyOMHhoaW0Eud9Fd4z4ovoDlqVF2H0-F0s1vkuEsGHh3iwDfWGFvOgE3pme2AIkKLXWH9saOrgmfb6L681AmSfO_aVvANiHmkXWfjemIh-g3Ldj81Zu4ZCuShlXlQhpHC4LxKTNBWM/s800/byculla611.jpg", "comment_count": 0 }, { "title": "cherry blossom", "url": "https://cocktailvirgin.blogspot.com/2010/02/cherry-blossom.html", "published": "2010-02-18T13:53:00.004-05:00", "updated": "2019-04-18T16:59:26.584-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Peychaud's)", "gin", "lemon juice", "maraschino" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "3/4 oz Stock Maraschino Liqueur", "3/4 oz Lemon Juice", "2-3 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Hendrick's Gin\n3/4 oz Stock Maraschino Liqueur\n3/4 oz Lemon Juice\n2-3 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nOn Sunday night, Andrea and I attended Eastern Standard's annual anti-Valentine's Day event. On the special menu were eight pink or red drinks. While Andrea went for something with tequila, I asked Bobby McCoy to make me the Cherry Blossom which he described as a variation on an Aviation. I surmise that this might be their original concoction for all other Cherry Blossom recipes that I found in my library and on the web were very different. Like an Aviation, the drink had a maraschino nose and sour cherry flavor; however, the Peychaud's, besides donating the theme-appropriate pink color to the drink, took the drink in a very different direction. We were glad that we showed up on the early side to this event and were able to have a drink at the bar before the place got packed. After that, we used our drink tickets for the beer and shot of Fernet Branca combo at one of the satellite bars they had set up around the room.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgs-WQCigWqos-5FphIe2dqxxUCPbz5U4uQm7qcbG_AfUuVoiO-E2Mcr8vegeIMcUzpOHJdc1i0-D4TFrF5-v_JeINEz5LZb9waze78nXSaX4ZX9bYV_xMTpHIj91UBa-Kw1WnOPyLbM/s320/cherryblos612.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgs-WQCigWqos-5FphIe2dqxxUCPbz5U4uQm7qcbG_AfUuVoiO-E2Mcr8vegeIMcUzpOHJdc1i0-D4TFrF5-v_JeINEz5LZb9waze78nXSaX4ZX9bYV_xMTpHIj91UBa-Kw1WnOPyLbM/s800/cherryblos612.jpg", "comment_count": 2 }, { "title": "hot apple toddy", "url": "https://cocktailvirgin.blogspot.com/2010/02/hot-apple-toddy.html", "published": "2010-02-18T14:30:00.007-05:00", "updated": "2017-08-29T18:44:30.605-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Blue Grass Cook Book", "year": 1904 }, "categories": [ "*hot", "rum", "sugar", "whiskey" ], "ingredients": [ "1 medium-sized Apple (Gala)", "1 1/3 oz Sugar (Turbinado)", "2 2/3 oz Whiskey (Old Overholt Rye)", "2/3 oz Jamaican Rum (Smith & Cross)" ], "instructions": null, "body_text": "1 medium-sized Apple (Gala)\n1 1/3 oz Sugar (Turbinado)\n2 2/3 oz Whiskey (Old Overholt Rye)\n2/3 oz Jamaican Rum (Smith & Cross)\nRoast the apple (30 minutes, 400°F (*)) in a pan. Scrape the pulp and juice away from the skin, core, and seeds, and add to a heat-resistant bowl or mixing glass. Add sugar, and pulverize the apple using a muddler until the sugar is dissolved. Add spirits, stir, and warm up before serving in microwave. Serve in punch cups with an equal part of boiling water; provide small spoons. Garnish suggestions: cinnamon stick or grated cinnamon (none listed in original recipe). Recipe makes two servings.\nLast night, I decided to give the Hot Apple Toddy recipe I found in 1904's\nThe Blue Grass Cook Book\na try. The other recipe I made from the book, the\nXalapa Punch\n, was a great success, so my confidence in trying another one of the drink\nrecipes\nwas high. The original called for a dozen apples and I scaled it down to what would make about two servings (although the recipe claims that the 'pug' before hot water dilution will keep indefinitely) besides a few other slight modifications.\nThe recipe gave me a good excuse to use my new bottle of Smith & Cross Navy Strength Jamaica Rum. In the toddy, the rum had a dominant signature to my palate whereas the whiskey stood out more for Andrea. The drink would definitely have been a different beast if I had interpreted the Jamaican rum as something as rich and full-bodied as Appleton's, but a rougher rum might have been more true to the ingredients more widely available when the recipe was created. The cinnamon garnish I added complemented the spiciness of the rum quite well in addition to pairing up nicely with the apple notes. The apple and sugar functioned to mitigate the alcohol's burn when the high proof was coupled with the heat. Overall, the Hot Apple Toddy made for a delightful nightcap on a cold winter's night.\n(*) The apple still seemed chunky after being muddled extensively. Perhaps a longer or hotter roast/bake is in order, or perhaps Gala apples are a bit more structurally sound than other apples. A blender would help, but seems very un-1904...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusDWF71u0WTbMJxw0DyWUPQL_mCSwQ-XfFtk_kZS3kUHIwgIqgrNzUzAh5qwEoBgb5elsI9mkxB7gu3Pq2pI8PNxzumAO598DawFrLSIE7MforTT5pSZAQXWS3_HtYtpvwUM3eMSTAXI/s320/appletoddy620.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusDWF71u0WTbMJxw0DyWUPQL_mCSwQ-XfFtk_kZS3kUHIwgIqgrNzUzAh5qwEoBgb5elsI9mkxB7gu3Pq2pI8PNxzumAO598DawFrLSIE7MforTT5pSZAQXWS3_HtYtpvwUM3eMSTAXI/s800/appletoddy620.jpg", "comment_count": 0 }, { "title": "gory guerrero", "url": "https://cocktailvirgin.blogspot.com/2010/02/gory-guerrero.html", "published": "2010-02-20T14:34:00.003-05:00", "updated": "2017-08-29T18:43:01.458-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (aged)", "drambuie", "pineapple juice", "tequila", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Tequila (Lunazul Reposado)", "1/2 oz Drambuie", "1/2 oz Pineapple Juice", "1/2 oz Dry Vermouth (Noilly Prat)", "1 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Tequila (Lunazul Reposado)\n1/2 oz Drambuie\n1/2 oz Pineapple Juice\n1/2 oz Dry Vermouth (Noilly Prat)\n1 dash Fee's Whiskey Barrel Aged Bitters\nShake with ice and strain into a cocktail glass.\nFor\nMixoloseum\n's Thursday Drink Night, the theme was \"Tweaked - take a past TDN drink or one you've submitted and improve on it!\" Two that came to mind were the\nBalmy Night\nwhich was a great drink with a somewhat lame name from the Allspice Dram event and the\nCésar Moro\nfrom the Cointreau night. The latter seemed more flexible of a recipe, so I decided to ponder variations that I could make. I remembered the\nlesson\nthat bartender Misty Kalkofen shared that she learned from Charlotte Voisey -- that is how well tequila and Drambuie work together. So from the César Moro's Pisco Punch-esque form, the drink was quickly shifted in a very different direction by subbing the base spirit and liqueur. For a name, I abandoned the Surrealist theme since the only Mexican one I could think of honoring was Remedios Varo (and she was not even born there), and I switched gears to Mexican luchadors (professional wrestlers). Gory Guerrero became the obvious answer and I was tempted to name the drink after his signature finishing move, the Gory Special (although the move he is most famous for inventing is La de a Caballo which was later made famous in the 1980s as the Camel Clutch by the Iron Sheik). Gory was also the father of the recently departed WWE star, Eddie Guerrero.\nThe nose on the Gory Guerrero was rather complex. Aromas of the tequila and the Scotch in the Drambuie were dominant with floral notes from the vermouth and pineapple as an undercurrent. Flavorwise, the pineapple played a larger role in shaping the drink. The sip started with a dry booze flavor, had pineapple notes in the middle, and finished with honey, spice, and tequila on the swallow. In terms of tequila drinks, it was soft yet flavorful. I feel like visually the drink could use a garnish; however, none came to mind when making the drink. Perhaps a lime or lemon wheel might do the trick.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSp9troen9gVGxXKBfQNg4r9fXjzJb60sMsdLXvJyEqHPEh_XyrQ37-LWKNjj3EbvGuwLkYViHDUkIKDO74BqpVTok_OLcvoKsg9uw6vKbMLtu0fAQbf6oCCk99py3AJbYqexhE5RFCU/s320/gory622.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSp9troen9gVGxXKBfQNg4r9fXjzJb60sMsdLXvJyEqHPEh_XyrQ37-LWKNjj3EbvGuwLkYViHDUkIKDO74BqpVTok_OLcvoKsg9uw6vKbMLtu0fAQbf6oCCk99py3AJbYqexhE5RFCU/s800/gory622.jpg", "comment_count": 0 }, { "title": "lusitania", "url": "https://cocktailvirgin.blogspot.com/2010/02/lusitania.html", "published": "2010-02-21T19:27:00.004-05:00", "updated": "2017-08-29T18:42:10.828-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "bitters (orange)", "brandy", "vermouth (dry)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XLVI) is \"Absinthe\" as picked by Sonja Kassebaum at the\nThinking of Drinking\nblog. Sonja described her chosen theme as, \"The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, suddenly plentiful again in the US and other parts of the world. Absinthe played a role, whether large or small, in a variety of great cocktails from the 1800's and early 1900's -- the Sazerac, Absinthe Suissesse, Corpse Reviver No. 2... I'm getting thirsty. So let's celebrate absinthe's history, and it's future, with all manner of cocktails using absinthe.\"\nAn absinthe drink that stood out in a recent purchase, Jacques Straub's\nDrinks\n, was the Lusitania. While everyone today knows the Lusitania as the ship that was torpedoed and sunk by a German U-boat in 1915 -- an action that was instrumental in bringing the United States into World War I, this drink has nothing to do with that tragedy for the recipe was published the year before in 1914! Thus, the Lusitania cocktail was no\nRemember the Maine\n-- an absinthe-laden drink that commemorates the sinking of the Maine which brought the United States into the Spanish American War. No, it is a drink praising the ship while it was still sailing. The Lusitania was one of the fastest ships of its day and captured the Blue Riband for the quickest westbound trans-Atlantic voyage followed a few voyages later by the quickest eastbound trip. This grand ship traveled at speeds averaging over 25 knots and made the voyage in well under 5 days.\nLusitania\n• 1 oz Dry Vermouth (Noilly Prat)\n• 1/2 oz Good Brandy (Larresingle VSOP Armagnac)\n• 1 dash Absinthe (1 barspoon Pernod Absinthe)\n• 1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. I made the addition of an orange twist to the recipe.\nAnother thing that attracted me to this drink was that appeared like a solid aperitif cocktail. The Lusitania started with a rather pleasant anise and orange oil nose. The star interaction in the drink was how well the Noilly Prat and the Pernod Absinthe played together; the wormwood in each as well as the sharp note in the Noilly Prat created a wondrous taste. Secondary to that were the orange notes from the bitters, the citrus peel in the vermouth, and the twist I added to the recipe. The brandy rounded off the Lusitania by providing a rich mouthfeel. The drink certainly captured the time period and Andrea commented that, \"this has a very old world feel to it.\" I can well imagine drinking this cocktail on the first class deck right before a sumptuous dinner.\nCheers to Sonja for hosting this month's Mixology Monday and to Paul for running the show as always!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oGEHeAsMbEisv1ZZh-nriMo97GaYPb6w5BNfh4GTc4tACcTLTgmwYIVU9d7F0lwdfHBgJmiff2EjtZ0JymRa6SEvy9WDAn4XvNN3JfsMKIkroBgYu1sPXzT1r8w6W60O7aYiEgHN7AI/s320/lusitania.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNKHiT5971MuYEd_oVjAOQs4F73reuCPdqMs7UA8M-XyQFv-krCh63JaKrQU4fpB1bKfsb0teSywm4HsKkSttIBN5VDF16oMqqq7a5AsnjsQfZkkY1z-B7YKuxx_CH-85zO-mjM9LXuI/s320/lusitania625.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 5 }, { "title": "st moritz", "url": "https://cocktailvirgin.blogspot.com/2010/02/st-moritz.html", "published": "2010-02-25T22:28:00.003-05:00", "updated": "2017-08-29T18:40:13.984-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "St. Moritz Hotel", "year": null }, "categories": [ "#green street", "bitters (orange)", "chartreuse (green)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1/2 oz M&R Dry Vermouth", "1/2 oz Green Chartreuse", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Rittenhouse Rye\n1/2 oz M&R Dry Vermouth\n1/2 oz Green Chartreuse\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nOn Sunday night, Andrea and I headed down to Green Street for dessert and cocktails. For my first drink, I asked bartender Derric Crothers to make me something that I had spied in their cocktail recipe book, the St. Moritz. The St. Moritz was reminiscent of Scott Holiday's rye Bijou, the\nFamily Jewels\n, and of the Hague Cocktail (also on the Green Street menu). Embury in\nThe Fine Art of Mixing Drinks\nlikened the drink to a Dry Manhattan with Chartreuse and orange bitters (his recipe is light on everything but the whiskey, of course). Embury also claimed that the drink was served in Old Fashioned glasses at the St. Moritz Hotel, but neglected to mention where the hotel was located.\nThe St. Moritz started with rye and Chartreuse notes on the nose. The dry vermouth certainly took the drink in a very different direction than the sweet vermouth facsimile; the St. Moritz was rather crisp, but not as dry and biting as I remember the Hague being. Strangely, the orange bitters did not stand out in the flavor profile much, unlike in the gin-laden Bijou.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FgZvJqfDJkqOBsTV7IkKrESvBqcfFbQIF0aWTaGwepv8Mhq2oNC2OIeORPHip-5VKC3iXy14WWjS2YtvqLaRWKWLtgl1V_EJ7N6dr18hPbsPWRB_IA7v8uCK34lWM4EwDKafKyr9fAw/s320/stmoritz627.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FgZvJqfDJkqOBsTV7IkKrESvBqcfFbQIF0aWTaGwepv8Mhq2oNC2OIeORPHip-5VKC3iXy14WWjS2YtvqLaRWKWLtgl1V_EJ7N6dr18hPbsPWRB_IA7v8uCK34lWM4EwDKafKyr9fAw/s800/stmoritz627.jpg", "comment_count": 0 }, { "title": "air mail", "url": "https://cocktailvirgin.blogspot.com/2010/02/air-mail.html", "published": "2010-02-26T19:28:00.003-05:00", "updated": "2017-08-29T18:39:39.058-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": null, "categories": [ "#green street", "champagne", "honey", "lime juice", "rum (white)" ], "ingredients": [ "1/2 oz Matusalem Platino Rum", "1/2 oz Lime Juice", "1/2 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a white wine glass. Top off with Brute d'Argent Blanc de Blanc sparkling wine and garnish with an orange twist.", "body_text": "1/2 oz Matusalem Platino Rum\n1/2 oz Lime Juice\n1/2 oz Honey Syrup\nShake with ice and strain into a white wine glass. Top off with Brute d'Argent Blanc de Blanc sparkling wine and garnish with an orange twist.\nFor my second drink on Sunday night, I asked bartender Derric Crothers to make me an Air Mail. The Air Mail was one of the drinks I have sort of had, which sounds odd until I explain that it was for the Mixology Monday: Hard Drinks for Hard Times. For that theme, we made some champagne cocktails rather inexpensively using\nbeer\ninstead of sparkling wine of any sort. Three of the drinks in that post were successes, but the Air Mail with Heineken Light (someone beer-bombed us at one of our parties so we had a bunch) was rather atrocious. While Heineken Light worked rather well with the lemon-based French 75 variant, it worked horribly with the lime-based Air Mail. Therefore, I needed to try the drink done properly.\nThe Air Mail's nose was full of honey and citrus due to the effervescence of the sparkling wine volatilizing aromas into the air. The drink's sip was rather crisp from the champagne and the lime juice and was full of citrus notes. The white rum provided some heat but not a lot of flavor; many recipes call for more flavorful amber rums which might bring the spirit closer to the forefront of the profile. Lastly, the honey donated a slight funkiness to the drink, but it lost in the sweet-dry balance battle given the other ingredients in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg1o4OXtfEnxkq15Tlt5atQj1YR2aXUOZcTUkd4raVE927OTzKabF2TlPXaArmG-zGFycLmcVC2XEX59d8J1koMIjxkVST3OEWXkhijGqgrRdf7ZS4LiaN5jUwIhQzrGjOCjZJV0GwzY/s320/airmail628.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg1o4OXtfEnxkq15Tlt5atQj1YR2aXUOZcTUkd4raVE927OTzKabF2TlPXaArmG-zGFycLmcVC2XEX59d8J1koMIjxkVST3OEWXkhijGqgrRdf7ZS4LiaN5jUwIhQzrGjOCjZJV0GwzY/s800/airmail628.jpg", "comment_count": 0 }, { "title": "gin-esaisquoi", "url": "https://cocktailvirgin.blogspot.com/2010/02/gin-esaisquoi.html", "published": "2010-02-26T20:52:00.003-05:00", "updated": "2017-08-29T18:38:56.902-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jeff Grdinich", "source": "Food & Wine: Cocktails 2008", "year": 2008 }, "categories": [ "bitters (orange)", "egg", "falernum", "gin", "lillet" ], "ingredients": [ "1 1/2 oz Gin (Berkshire Mountain Distillers' Ethereal)", "1 1/2 oz Lillet Blanc", "3/4 oz Falernum (Velvet)", "2 dash Orange Bitters (Regan's)", "1 Egg" ], "instructions": "Shake one round without ice and one round with. Strain into a coupe glass and garnish with a pinch of ground cardamom.", "body_text": "1 1/2 oz Gin (Berkshire Mountain Distillers' Ethereal)\n1 1/2 oz Lillet Blanc\n3/4 oz Falernum (Velvet)\n2 dash Orange Bitters (Regan's)\n1 Egg\nShake one round without ice and one round with. Strain into a coupe glass and garnish with a pinch of ground cardamom.\nEarlier in the week, I had come home from a long day at work and needed a cocktail to tide me over until the dinner I was making was done. Therefore, I flipped through\nFood & Wine: Cocktails 2008\nand found the Gin-Esaisquoi, and as soon as I saw that name, I figured it could have only come from Jeff Grdinich from New Hampshire's White Mountain Cider Co. My assessment was not wrong.\nThe Gin-Esaisquoi was very different from the egg and cardamom-containing\nPunky Monkey\nthat we made last month from the 2009 volume of the series. While the Punky Monkey was very Tiki-esque, Grdinich's drink despite the falernum -- a standard Tiki ingredient -- fell into a separate camp. To me, the drink was a spiced Orange Julius of sorts. The cardamom sprinkled on top of the egg foam was quite a pleasant and its aroma was joined by orange notes from the bitters, gin, and Lillet Blanc. The egg functioned to give the sip a thick mouthfeel and smooth out a lot of the flavors in the mix. What was left was a light citrus, clove, and allspice taste that was quite delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH57NZNBlt0B2PRj1UFYltwkD6NbuKX5riNPYoku1TqxJdDaARr4CgArNIXp1NxRv2UQ218AYLJalz1L-kcAZTUL7zgNlxbWiGLpSf2xPIOcVSDuj5N_ZrYJ-PHI9cd9DYnVuXP_0NVVw/s320/ginesq630.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH57NZNBlt0B2PRj1UFYltwkD6NbuKX5riNPYoku1TqxJdDaARr4CgArNIXp1NxRv2UQ218AYLJalz1L-kcAZTUL7zgNlxbWiGLpSf2xPIOcVSDuj5N_ZrYJ-PHI9cd9DYnVuXP_0NVVw/s800/ginesq630.jpg", "comment_count": 0 }, { "title": "zambito", "url": "https://cocktailvirgin.blogspot.com/2010/02/zambito.html", "published": "2010-02-27T12:02:00.004-05:00", "updated": "2017-08-29T18:37:49.461-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Gastón Acurio en tu Cocina: Cócteles Peruanas", "year": null }, "categories": [ "lime juice", "pisco", "simple syrup" ], "ingredients": [ "2 oz Coffee-infused Pisco (César, Medium-roast Organic Nica) (* see infusion notes below)", "1 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with 3 coffee beans. Original recipe was 3 oz of spirit which I reduced above to 2 while keeping the other volumes constant. muddled coffee bean", "body_text": "2 oz Coffee-infused Pisco (César, Medium-roast Organic Nica) (* see infusion notes below)\n1 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass. Garnish with 3 coffee beans. Original recipe was 3 oz of spirit which I reduced above to 2 while keeping the other volumes constant.\nTwo weeks ago, my friend Héctor, who I met at Eastern Standard's 75th Anniversary\nProhibition Repeal Party\n, gave me a copy of some Peruvian cocktail recipes. Many of the recipes from\nGastón Acurio en tu Cocina: Cócteles Peruanas\nrequire indigenous ingredients such as fruits and juices which are hard to acquire here in Boston; however, some like the Zambito are definitely do-able. The Zambito's lime and coffee combination stood out for it was one I had discovered worked well through a Hellfire-inspired bitters recipe I improvised last year.\nThe Zambito started with a glorious coffee nose which stemmed from the infusion; had the coffee bean garnish been\nmuddled coffee bean\npowder, the effect would have been magnified. The coffee and lime flavors truly paired up well as I recalled they would, and the recipe had enough sweetness to balance the lime's sour and the coffee's bitter notes. The medium roast I used seemed to be just about right; a darker roast might introduce burnt notes, oil residues, and flavors that would probably pair up better with a darker spirit. I was surprised that the Pisco itself did not stand out, but the fact that the drink worked as a whole whereas other spirits would have derailed the drink speaks volumes about Pisco's ability to bridge flavor gaps in the recipe without creating new ones. Andrea especially enjoyed hers which she found \"very refreshing -- it has that [delightful] bite to it.\"\n(*) I used 1 tsp for every 2 oz of Pisco. Overnight infusion should be sufficient, but mine went 48 hours due to scheduling. After infusing the medium-coarsely ground coffee, I filtered it through a paper coffee filter and topped off the volume back to 2 oz with fresh Pisco (a slight loss occurs in the infusion and filtration process). A medium roast seemed to work well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFD-0HgmGetYaQef9IqWmlD4nhIFahlYITzzZMJytoYsS_HTHKhXgtRuLPOM4Kwi-M-2N82VSC_kS0sRs8LgjEBrHrPXrjhLz2ICzzF0w7XPlSeARLmfL7OEq4kuTHeyeQg3oX3oa0gw/s320/zapito632.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFD-0HgmGetYaQef9IqWmlD4nhIFahlYITzzZMJytoYsS_HTHKhXgtRuLPOM4Kwi-M-2N82VSC_kS0sRs8LgjEBrHrPXrjhLz2ICzzF0w7XPlSeARLmfL7OEq4kuTHeyeQg3oX3oa0gw/s800/zapito632.jpg", "comment_count": 0 }, { "title": "the gerty", "url": "https://cocktailvirgin.blogspot.com/2010/03/gerty.html", "published": "2010-03-02T16:12:00.004-05:00", "updated": "2017-08-29T18:34:38.166-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "herbsainte", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye (Sazerac 6 Year)", "3/4 oz Peychaud's Bitters", "3/4 oz Herbsaint or Absinthe (Herbsaint)", "3/4 oz Simple Syrup" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "3/4 oz Rye (Sazerac 6 Year)\n3/4 oz Peychaud's Bitters\n3/4 oz Herbsaint or Absinthe (Herbsaint)\n3/4 oz Simple Syrup\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nThe theme for last week's Mixoloseum Thursday Drink Night was, \"creating original drinks named after or based on your favorite or other notable bartender.\" For some reason, John Gertsen's\nMission of Burma\npopped into my head. While it probably was not a big surprise that I picked Gertsen as the notable bartender for this theme, the fact that I chose this drink over his others might be. I think it was the Mission of Burma's absurdity as an inverse Pegu Club in combination with how well it worked. He succeeded in balancing the whopping amount of Grand Marnier without having the end result being cloyingly sweet in balance. In coming up with an idea, I also thought of a recipe in the\nRogue Cocktail Book\n, the\nGunshop Fizz\n, which uses a whole 2 ounces of Peychaud's Bitters; thus, Peychaud's Bitters could be used as potable bitters like Angostura Bitters in the\nTrinidad Sour\n. While we have not made the Gunshop Fizz, my faith in that cocktail book's recipes has grown with each recipe I have made in it to the point that I rarely doubt it. And with those two ideas, the concept of an inverse or better stated equal parts Sazerac was born. It also helped that Gertsen, while at No. 9, made me a variety of Sazeracs from traditional rye to old fashioned Cognac to new school ones like gin.\nFor a name of the drink, the Gertsen seemed too blatant, and the Gertserac and Gertsenac were shot down as too hokey by Andrea. The folk at Thursday Drink Night suggested \"The Gerty\" which stuck. Once mixed, the first thing that is so striking is the color of this drink -- a strange red hue of the bitters combined with the cloudiness from the Herbsaint's louche. The next sense was the smell which was a vibrant lemon oil and anise aroma. The sip was rich with cherry and anise flavors from the Peychaud's Bitters that was supplemented by the anise notes in the Herbsaint; intriguingly, the cherry notes brought about an almost sloe gin sort of effect. These flavors were chased by the complexity from the other botanicals in the Herbsaint and bitters and from the rye's heat. When Andrea tried the drink, she detected chocolate notes in the mix which could be from the Herbsaint for certain absinthes like Obsello contain this flavor as well. While the sugar content balance turned out rather well, the drink lacked the crispness of a Sazerac and the proportion's shift morphed the Gerty into an entirely unique creation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuwOMSvtEwg-TYGDoBGeLgGJuVYmD27siYkAgMxpQCDPUmP4yOy2Aw3l_sQZr7v52ySD1fnofoXqeH9DiDBltsiAjUzMRS5bRINQXBkB4FH4GWMzL5MXx4YS4w15v8v_KAWu0vpMqIsk/s320/gertsen669.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuwOMSvtEwg-TYGDoBGeLgGJuVYmD27siYkAgMxpQCDPUmP4yOy2Aw3l_sQZr7v52ySD1fnofoXqeH9DiDBltsiAjUzMRS5bRINQXBkB4FH4GWMzL5MXx4YS4w15v8v_KAWu0vpMqIsk/s800/gertsen669.jpg", "comment_count": 2 }, { "title": "stephen's", "url": "https://cocktailvirgin.blogspot.com/2010/03/stephens.html", "published": "2010-03-03T13:59:00.003-05:00", "updated": "2017-08-29T18:33:59.710-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "benedictine", "sherry", "vermouth (dry)" ], "ingredients": [ "1/3 Sherry (1 oz Lustau Los Arcos Dry Amontillado)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1/3 Benedictine (1 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. No garnish was specified so we tried one with a lemon and one with an orange twist.", "body_text": "1/3 Sherry (1 oz Lustau Los Arcos Dry Amontillado)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1/3 Benedictine (1 oz)\nStir with ice and strain into a cocktail glass. No garnish was specified so we tried one with a lemon and one with an orange twist.\nOn Friday night, Andrea was in the mood for a port drink, so I opened up\nThe Old Waldorf-Astoria Bar Book\nand began a search. Instead of a port cocktail, I uncovered the Stephen's, a sherry one, and it got the thumbs up. In my mind, the recipe cried out for a citrus twist; however, when looking at ingredients, I could not discern whether an orange or a lemon would work better so I did one of each. The lemon peel highlighted the sherry's and dry vermouth's sharper notes while the orange twist made the drink taste sweeter and seemed to highlight the grapeness of the sherry and vermouth more. The experiment was a good demonstration of how dramatically the presence and identity of a citrus twist garnish can effect one's experience of a drink. To round out the Stephen's, the Benedictine donated most of the sweetness in the drink and many of its botanical were noticeable in the middle of the sip, whereas the vermouth notes appeared at the end in the swallow. The drink worked as an aperitif but could perhaps function as a lighter digestif as well. In searching on the web for more about the Stephen's, I discovered that the\nBoston Apothecary\nblog rather enjoyed this drink and the entry went on to praise the entire class of fortified and aromatized wine cocktails as a forgotten gem.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivU1KbYVPT1LtaSVHLmuoZZ_NlJXYrWT8F9X2qy3ivLMoKcOjCURd-YkFT-PR5_PTUCwt8BGJkJVx5581puRhnS1FsTeV2Ml_3AmB1LtkqjT6u2lcqBFujXkv7ZPbuTZArG3ZEMSBYYtw/s320/stephens674.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivU1KbYVPT1LtaSVHLmuoZZ_NlJXYrWT8F9X2qy3ivLMoKcOjCURd-YkFT-PR5_PTUCwt8BGJkJVx5581puRhnS1FsTeV2Ml_3AmB1LtkqjT6u2lcqBFujXkv7ZPbuTZArG3ZEMSBYYtw/s800/stephens674.jpg", "comment_count": 0 }, { "title": "[bittere mout]", "url": "https://cocktailvirgin.blogspot.com/2010/03/bittere-mout.html", "published": "2010-03-03T16:30:00.004-05:00", "updated": "2017-08-29T18:33:24.390-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "amaro", "bitters (orange)", "genever", "st. germain" ], "ingredients": [ "2 oz Bols Genever", "3/4 oz St. Germain Elderflower Liqueur", "1/4 oz S. Maria al Monte Amaro (sub Amaro Nonino)", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Bols Genever\n3/4 oz St. Germain Elderflower Liqueur\n1/4 oz S. Maria al Monte Amaro (sub Amaro Nonino)\n1 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nOn Sunday night, Andrea and I went down to Eastern Standard for dinner and drinks at the bar. Bartenders Bobby McCoy and Kit Paschal were at our end of the long marble bar and took turns making drinks for us. Bobby made my first drink which he described as a genever drink combined with S. Maria al Monte, an Italian bitter liqueur that Scott Holliday of Rendezvous introduced me to in drinks like the\nBull Rider\nand the\nRude Boy\n, and that was all he needed to say to sell it. While my remembrances of the amaro was that it was closest to Fernet Branca in its dominant herbal notes, this drink was originally developed using Amaro Nonino.\nThe cocktail's aroma was full of orange and herbal notes. While the St. Germain and Bols Genever paired up nicely to accent the genever's botanicals, the S. Maria al Monte paired up well with the spirit to highlight the genever's maltiness. Moreover, Bobby made the comment that the St. Germain functioned almost like a vermouth in this recipe. As I continued my drinking experience once my meal arrived, the food helped to bring the orange flavors to the surface.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uTwvLGRcP-j9_aHd6kDF-qlrOJxE8WdjfO49JeyWEb3N9O7cdzUTX-cj7fNO9B2FddNorpLa_4XiEfBX49uGLKMX-m2VORTx1qolYsuscpAXWK-12Jl7IVXImNcM2mWhfbzcrAb3xVw/s320/eastern678.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uTwvLGRcP-j9_aHd6kDF-qlrOJxE8WdjfO49JeyWEb3N9O7cdzUTX-cj7fNO9B2FddNorpLa_4XiEfBX49uGLKMX-m2VORTx1qolYsuscpAXWK-12Jl7IVXImNcM2mWhfbzcrAb3xVw/s800/eastern678.jpg", "comment_count": 0 }, { "title": "[boston molassacre]", "url": "https://cocktailvirgin.blogspot.com/2010/03/boston-molassacre.html", "published": "2010-03-05T12:49:00.005-05:00", "updated": "2017-08-29T18:32:46.157-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kit Paschal", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "egg", "orgeat", "pimento dram", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1/2 oz Zacapa 23 Rum", "1/2 oz Cruzan Black Strap Rum", "1/2 oz Orgeat", "1 barspoon St. Elizabeth Allspice Dram", "1 Egg" ], "instructions": "Shake without ice and then with ice. Strain into a coupe.", "body_text": "1 oz Smith & Cross Rum\n1/2 oz Zacapa 23 Rum\n1/2 oz Cruzan Black Strap Rum\n1/2 oz Orgeat\n1 barspoon St. Elizabeth Allspice Dram\n1 Egg\nShake without ice and then with ice. Strain into a coupe.\nAt Eastern Standard on Sunday night, bartender Kit Paschal stepped up to craft a cocktail that would go well with our profiteroles. The drink he created was packed with rich notes from the Zacapa and black strap rums that complemented the dessert's caramel flavors rather well. This flip started with black strap molasses on the nose; the nutmeg that Kit debated adding would have supplemented this aroma rather well. The sip was replete with deep rum flavors with the allspice dram on the swallow. The egg toned down the rough notes in the middle of the drink; it was hard to determine if they originated from the Smith & Cross Rum or from the dram's botanicals. Unfortunately, the egg along with the other flavors drowned out the orgeat to the point that it was only barely detectable. When I gave Andrea a sip, her response was, \"very pretty -- rich and smooth [and full of] Christmas spice.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgVW3RG9VNV3y48IvIWUSEuBBkGB939a4eWROvDoNWdMoZCnC2ibgC2L7tttFgiYhEs2LaesUlgC9op3qdgUmSMzDh90BDfsKbSk94mlr9OeoTRbQSies17oByLIfe1KJ-1WVW4ftvfM/s320/eastern679.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgVW3RG9VNV3y48IvIWUSEuBBkGB939a4eWROvDoNWdMoZCnC2ibgC2L7tttFgiYhEs2LaesUlgC9op3qdgUmSMzDh90BDfsKbSk94mlr9OeoTRbQSies17oByLIfe1KJ-1WVW4ftvfM/s800/eastern679.jpg", "comment_count": 2 }, { "title": "ninth ward", "url": "https://cocktailvirgin.blogspot.com/2010/03/ninth-ward.html", "published": "2010-03-05T14:45:00.003-05:00", "updated": "2017-08-29T18:32:11.101-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brother Cleve", "source": "Tales of the Cocktail", "year": 2008 }, "categories": [ "bitters (Peychaud's)", "falernum", "lime juice", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Eagle Rare 10 Year)", "3/4 oz Falernum (Velvet)", "3/4 oz Lime Juice", "1/2 oz St. Germain", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Original calls for Bulleit Bourbon and Fee's Falernum.", "body_text": "1 1/2 oz Bourbon (Eagle Rare 10 Year)\n3/4 oz Falernum (Velvet)\n3/4 oz Lime Juice\n1/2 oz St. Germain\n2 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Original calls for Bulleit Bourbon and Fee's Falernum.\nOn Tuesday night, we finally got around to having a Ninth Ward. I say finally because this drink was created for Tales of the Cocktail back in 2008, and I am embarrassed that it took me this long to mix one up. I believe it was on a list of drinks to try and the list somehow got lost in the shuffle. I was reminded of it recently when\nWayne Curtis\n(of\nAnd a Bottle of Rum\nfame) wrote about it a few weeks ago. Brother Cleve created this drink to honor New Orleans' 9th ward which was one of the areas most damaged by Hurricane Katrina. In addition, it is a variation of a Boston classic, the Ward Eight -- a drink I have both had out and made myself several times but have yet to blog about. Excerpting from an\narticle\nin DrinkBoston about it, Brother Cleve described its inception as, \"I wanted to create a drink for the event that would have some sort of New Orleans and Boston connection... So my idea was to take the Ward Eight, the best-known drink created in Boston, and turn it into a tropical cocktail for New Orleans.\" The post also goes on to describe the swapping of the Ward Eight's grenadine and lemon for falernum and lime, as well as his reasons for the addition of the St. Germain liqueur and Peychaud's Bitters (and some further colorful commentary about New Orleans and Dorchester, MA). In addition, if you would like to hear the ever charming Brother Cleve describe the drink while watching him make one, How2Heroes has a\nvideo\nof him doing so.\nBrother Cleve's recipe called for the rye-heavy Bulleit Bourbon for it would better approximate the whiskey of the era when the Ward Eight was created; however, our bottle of Bulleit has long since run dry so we subbed in the less spicy Eagle Rare which donated a rather buttery taste to the drink instead of sharper notes. Balance-wise, the Ninth Ward was a little on the tart side, but pleasantly so; perhaps Cleve's calling for Fee's Falernum might shift things toward the sweeter side. The lime juice-falernum-St. Germanin combination made a good trio where the flavors blended together such that they were not individually distinct, and these flavors were splendidly punctuated by the Peychaud's. When I handed Andrea the cocktail, I let her taste the drink without telling her the cocktail name or the ingredients; intriguingly, Andrea thought that there were lemon and grenadine in the mix perhaps due to the citrus notes playing with the St. Germain as well as the color donated by the Peychaud's. After hearing her guesses, I realized that this creation was indeed an excellent riff on the Ward Eight.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIHpuv08JgWbzqAHLrhnjBuufa7ssGnJVXhZvQ4b7eKUTWy_od9zUEu7gOLQUvMwZTlwI_8EHpZSKMdcf3OxoH_jzKM0f-U4yE93nUXbPYdG2cQFkeTCmzP8M7qmU7vwc-4vS7BGv05c/s320/ward9_682.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIHpuv08JgWbzqAHLrhnjBuufa7ssGnJVXhZvQ4b7eKUTWy_od9zUEu7gOLQUvMwZTlwI_8EHpZSKMdcf3OxoH_jzKM0f-U4yE93nUXbPYdG2cQFkeTCmzP8M7qmU7vwc-4vS7BGv05c/s800/ward9_682.jpg", "comment_count": 2 }, { "title": "jubilee line", "url": "https://cocktailvirgin.blogspot.com/2010/03/jubilee-line.html", "published": "2010-03-07T18:26:00.004-05:00", "updated": "2017-08-29T18:31:29.072-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "curacao", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1 Tbsp (1/2 oz) Seville Orange Marmalade (Housemade)", "3/4 oz Triple Sec", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Beefeater Gin\n1 Tbsp (1/2 oz) Seville Orange Marmalade (Housemade)\n3/4 oz Triple Sec\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nOn Wednesday night after catching the opening night performance of\nParadise Lost\n, we headed down one stop on the T and paid Ted and Carrie a visit at the Craigie on Main bar. For my first drink, I asked Ted to make me the Jubilee Line; the drink was subtitled on the menu as \"Breakfast in Kennington\" which is probably a nod to the marmalade as a British breakfast staple. This orange marmalade was not purchased from the UK though, as it was handcrafted by Tony Maws, the executive chef and owner of Craigie. While I did not inquire about the specific recipe for the marmalade, I was told that its smoky notes were due to the inclusion of Scotch as one of the ingredients.\nThe Jubilee Line started with a ginny nose, and the sip contained bright citrus notes that dissipated shortly after the swallow. The marmalade gave the drink extra body and richness which converted what would be a simple White Lady (the egg white-less one) into something that tasted more akin to a brandy-laden Sidecar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMR2YRw5Nat54U3nb7Uuc41k5-w2ZsYBCfl5BMF88JdgpyJ_8BJahb61uTyinJaTW4R06peECIjOlNy9WPPm2G-CBtCSei1p64limslMk90VBzJ0ime7kGCUYDv9lHSHqUNRtUrB7kOQA/s320/craigie684.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMR2YRw5Nat54U3nb7Uuc41k5-w2ZsYBCfl5BMF88JdgpyJ_8BJahb61uTyinJaTW4R06peECIjOlNy9WPPm2G-CBtCSei1p64limslMk90VBzJ0ime7kGCUYDv9lHSHqUNRtUrB7kOQA/s800/craigie684.jpg", "comment_count": 4 }, { "title": "1795", "url": "https://cocktailvirgin.blogspot.com/2010/03/1795.html", "published": "2010-03-07T19:29:00.005-05:00", "updated": "2017-08-29T18:30:56.848-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "aperol", "bitters (mole)", "campari", "punt e mes", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Michter's Rye Whiskey", "1/2 oz Campari", "1/2 oz Aperol", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Punt e Mes", "3 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice cubes. Garnish with an orange twist and a pair of short straws.", "body_text": "1 oz Michter's Rye Whiskey\n1/2 oz Campari\n1/2 oz Aperol\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Punt e Mes\n3 dash Mole Bitters\nStir with ice and strain into a rocks glass filled with fresh ice cubes. Garnish with an orange twist and a pair of short straws.\nFor my second cocktail at Craigie on Main, Ted wanted to make me his new variation on the rye-Negroni drink, the\n1794\n, and was looking for a critique. In the 1795, he split the Campari with an equal part of the softer amaro, Aperol, and spiced up the sweet vermouth with an equal part of Punt e Mes; the latter addition of the Punt e Mes added some notes that worked rather well with the Campari. In the end, the drink was not as sharp as the 1794 but just as delightful. Surprisingly, the Michter's rye was a bit overwhelmed in this drink. Perhaps a single malt Scotch would be more distinctive in the mix; moreover, the smoky notes might work well with some of Campari's sharper notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzDdHSwF-ss9a10QgV2KXcdCwtrvm6n-jTD1UHBrmSCN2pm1etLxOp_IYbBol4ZrG-28Ig22Q1ryfoLa0yvE48fDFeB_-kVu-cyGu6YBZ2QuWnemaRhUwR1Z4Pr66l7jVjvdK3kJs2Q8/s320/craigie686.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzDdHSwF-ss9a10QgV2KXcdCwtrvm6n-jTD1UHBrmSCN2pm1etLxOp_IYbBol4ZrG-28Ig22Q1ryfoLa0yvE48fDFeB_-kVu-cyGu6YBZ2QuWnemaRhUwR1Z4Pr66l7jVjvdK3kJs2Q8/s800/craigie686.jpg", "comment_count": 0 }, { "title": "curacao punch", "url": "https://cocktailvirgin.blogspot.com/2010/03/curacao-punch.html", "published": "2010-03-08T15:30:00.003-05:00", "updated": "2017-08-29T18:29:00.961-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": null, "attribution": { "creator": "Harry Johnson", "source": "New and Improved Bartenders Manual", "year": 1882 }, "categories": [ "#lineage", "brandy", "curacao", "lemon juice", "rum", "soda", "sugar" ], "ingredients": [ "1 oz Jamaican Rum (Coruba)", "2 oz Orange Curaçao (Bols)", "1 oz Brandy", "1 oz Soda Water", "2-3 dash Lemon Juice", "1/2 Tbsp Sugar (1/4 oz Simple Syrup)" ], "instructions": "Add sugar to soda water and lemon juice and stir until dissolved (or use simple syrup). Add rest of ingredients and ice, shake, and strain over a rocks glass filled with shaved ice (or fresh ice cubes). Garnish with fruit.", "body_text": "1 oz Jamaican Rum (Coruba)\n2 oz Orange Curaçao (Bols)\n1 oz Brandy\n1 oz Soda Water\n2-3 dash Lemon Juice\n1/2 Tbsp Sugar (1/4 oz Simple Syrup)\nAdd sugar to soda water and lemon juice and stir until dissolved (or use simple syrup). Add rest of ingredients and ice, shake, and strain over a rocks glass filled with shaved ice (or fresh ice cubes). Garnish with fruit.\nOn Friday night, we finally made it over to Brookline to visit Lineage Restaurant for their Lineage of the Cocktail nights (Fridays and Saturdays after 9 pm) where they spotlight two recipes from Ted Haigh's\nVintage Spirits & Forgotten Cocktails\nas a supplement to their page long cocktail menu. The concept for the program stemmed from head bartender Ryan Lotz who took over the bar last May. That night, the two drinks were the Curaçao Punch and the Bebbo. The Bebbo was basically a Bee's Knees with orange juice so I opted for the Curaçao Punch which seemed rather interesting but its sweet looking recipe had deterred me in the past from making it home. Haigh uncovered the recipe for the Curaçao Punch in Harry Johnson's\nNew and Improved Bartenders Manual\nfrom 1882.\nThe Curaçao Punch started with a citrussy nose which prepared the drinker for a sweet orange flavor on the sip. As the ice melted and diluted down the beverage, the drink dried out to something pleasantly balanced for my palate. The most notable ingredient in this recipe was Lotz's choice of Coruba rum. This dark Jamaican rum from the Wray & Nephew distillery donated rich barrel-aged flavors to the drink in addition to some funky notes on the swallow reminiscent of rhum agricoles; all of these rum's notes worked well to complement and balance the hefty slug of orange Curaçao in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihawYw-xkysKzHgfXURKxLRHuZNlx4lnzjho4aDoeU-K3Qt8_Aio9A8vNCll2Ejv3B2fMyrol9m3K4Aar97BIHJh1WAnFt0wjKEigNf6Zqi3G8l2SP1Jj4eE3MtQK1eogGSCO-TN8R9vg/s320/lineage687.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihawYw-xkysKzHgfXURKxLRHuZNlx4lnzjho4aDoeU-K3Qt8_Aio9A8vNCll2Ejv3B2fMyrol9m3K4Aar97BIHJh1WAnFt0wjKEigNf6Zqi3G8l2SP1Jj4eE3MtQK1eogGSCO-TN8R9vg/s800/lineage687.jpg", "comment_count": 3 }, { "title": "the fritz", "url": "https://cocktailvirgin.blogspot.com/2010/03/fritz.html", "published": "2010-03-09T12:10:00.003-05:00", "updated": "2017-08-29T18:28:28.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (Peychaud's)", "gin", "maraschino", "punt e mes" ], "ingredients": [ "3/4 oz Peychaud's Bitters", "3/4 oz Maraschino Liqueur", "3/4 oz Junipero Gin", "3/4 oz Punt e Mes (*)" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "3/4 oz Peychaud's Bitters\n3/4 oz Maraschino Liqueur\n3/4 oz Junipero Gin\n3/4 oz Punt e Mes (*)\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\n(*) Substitute 3/4 oz sweet vermouth + 1 dash Campari if lacking Punt e Mes.\nWhile drinking my Curaçao Punch at Lineage on Friday night, bartender Ryan Lotz mentioned that he had crafted a drink that was inspired by\nThe Gerty\nand its usage of Peychaud's Bitters. At the time, the drink lacked a name and the bar lacked the Punt e Mes needed to make the drink. However, he mentioned that he found Vya Sweet Vermouth plus a dash of Campari made a decent substitution in a pinch and that the drink would have a name by the time it appeared on the menu next week. So for my second drink, I asked him if he would be willing to make me one.\nRecipe-wise, the drink seemed like an abstract\nMartinez\nwith the Jerry Thomas era Boker's or more modern orange bitters being swapped for Peychaud's. The cocktail started with an orange oil and Maraschino liqueur nose, and the sip yielded a pleasant mixture of anise, vermouth, and bitter notes. Surprisingly, the quarter portion of Maraschino -- often an\noverpowering flavor\n-- was understated. As the drink warmed up, the the Maraschino liqueur began to play a bigger role in the profile, and the Peychaud's cherry notes and the Maraschino then made for an amazing flavor combination.\nRyan wrote me yesterday to tell me that he \"named the Peychaud's heavy cocktail you tried while at Lineage \"The Fritz,\" after New Orleans born abstract expressionist Fritz Bultman. I felt the large proportions and bold flavors in the drink were fitting for the roughly textured and vividly colored ab-ex paintings, and looking for a New Orleans themed name made Bultman a shoe-in.\" Luckily, he came up with a name before I had to put a place holder name [in brackets] like the Antoine Martinez or the Coolidge Corner(ed).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglts25lST_SnEwBMmu9VCE0SQeCdykuEVfcj8QPOdCTZbO8eDOIBaUlqJn8TlmXfCv7uaaw5cSuV1zjzrSGw3E3tkngbjDN26Wjgnrd1mCU_42ijT1xZs0XsGl02koSqwVRJlRJ-MnaHo/s320/lineage688.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KhVSBGU0Xrkaf5UuCA6h2d57BfZhtIMSwhRYfZ4n5bky5uKruZ4ks062319XpqUIrPsMr6gkdOyTRddPDIZkfHzCXcrHoE1Mp3e9fmKyE-SH6yDV6_JmnqX0Co-fQ-to7KJvG-esKxc/s320/fritz_bultman2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglts25lST_SnEwBMmu9VCE0SQeCdykuEVfcj8QPOdCTZbO8eDOIBaUlqJn8TlmXfCv7uaaw5cSuV1zjzrSGw3E3tkngbjDN26Wjgnrd1mCU_42ijT1xZs0XsGl02koSqwVRJlRJ-MnaHo/s800/lineage688.jpg", "comment_count": 6 }, { "title": "silver cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/03/silver-cocktail.html", "published": "2010-03-09T16:21:00.003-05:00", "updated": "2017-08-29T18:26:42.277-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Cocktails: How to Mix Them", "year": 1922 }, "categories": [ "bitters (orange)", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1/4 gill Gin (1 oz Beefeater 24)", "1/4 gill Dry Vermouth (1 oz Noilly Prat)", "3-4 dash Maraschino Liqueur (1 tsp Luxardo)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Squeeze a lemon peel over the top.", "body_text": "1/4 gill Gin (1 oz Beefeater 24)\n1/4 gill Dry Vermouth (1 oz Noilly Prat)\n3-4 dash Maraschino Liqueur (1 tsp Luxardo)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Squeeze a lemon peel over the top.\nOn Sunday night as dinner was in the oven, I found the Silver Cocktail in Robert Vermeire's 1922\nCocktails: How to Mix Them\n, my recent Boston Shaker store purchase. The Silver Cocktail started with lemon and orange aromas and behaved much like a standard fifty-fifty Martini with an additional pleasant bitter funkiness from the Maraschino to punctuate the swallow. The Maraschino cherry flavors worked rather well with the citrus notes, and the drink shaped up to be a rather delightful dry Martinez. Variations of the Silver Cocktail exist that use Genever and Old Tom Gin as the base spirit; either of these would shift the balance to a somewhat sweeter drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP13E3OC_5GNPMJ4fWyKqLPR-R0BhkpNUsyfGeHa8ndnpBQOesE5FQMacucSDP2conIVIiyDDhoSw-h4k4WGtUSpJaXcbM9rsQikPyrc4L_FnpsR5fjyDX2OQmaXXcadqZmLlXmnbv1DQ/s320/silver692.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP13E3OC_5GNPMJ4fWyKqLPR-R0BhkpNUsyfGeHa8ndnpBQOesE5FQMacucSDP2conIVIiyDDhoSw-h4k4WGtUSpJaXcbM9rsQikPyrc4L_FnpsR5fjyDX2OQmaXXcadqZmLlXmnbv1DQ/s800/silver692.jpg", "comment_count": 0 }, { "title": "quarter deck cocktail #2", "url": "https://cocktailvirgin.blogspot.com/2010/03/quarter-deck-cocktail-2.html", "published": "2010-03-10T16:15:00.003-05:00", "updated": "2017-08-29T18:26:05.398-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "bitters (orange)", "rum", "scotch", "sherry", "simple syrup" ], "ingredients": [ "1 oz Jamaican Rum (Appleton 12 Year)", "1/2 oz Sherry (Lustau East India Sherry)", "1/2 oz Scotch (Caol Ila 12 Year)", "1 tsp Simple Syrup", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist to the recipe.", "body_text": "1 oz Jamaican Rum (Appleton 12 Year)\n1/2 oz Sherry (Lustau East India Sherry)\n1/2 oz Scotch (Caol Ila 12 Year)\n1 tsp Simple Syrup\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. I added an orange twist to the recipe.\nOn my way home from the Boston Shaker store on Saturday, I passed by a box of kitchenware on the sidewalk and spied a piece of vintage glassware which I adopted and took home. While looking for a cocktail to fill it (after a run through the dishwasher, that is) on Sunday night, I flipped through our copy of Trader Vic's 1947\nBartender's Guide\nand found the Quarter Deck Cocktail #2 which attracted me as it teamed up rum, sherry, and orange flavors which have worked rather well in the past such as in the\nBalmy Night\n. In addition, the presence of Scotch in the recipe to donate some smoky notes sealed the deal.\nThe nose of the Quarter Deck #2 contained orange and smoke notes with a hint of aged rum aromas. First on the sip was a fruitiness from the sherry followed by the rich rum paired with the whiskey. At the end of the swallow were the Scotch's smoke and the bitter's orange flavors. The sweet grapiness of the East India Solera Sherry functioned well to balance the roughness of the Scotch's smoke notes. Throughout the drink, I kept wondering what the cocktail would be like had we used Smith & Cross as the Jamaican rum in this recipe; such an unruly and surly rum would undoubtedly shift the Quarter Deck #2 in a very different direction. The idea did cross my mind early on, but it was not the cocktail we were searching for that night -- perhaps at a later date.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUiKL-zV_4q-xUblRd54QOUfIyYGpKCadFRkYmKQOI6m6iviow4OfbYyeqwFQlwplv_qbAEYAgbnApvDxspXtLQOH6BjpTSO00W-5R6EPB1vEXw3Cy4CHgOGfFXH3rlwo26isx130-Qk/s320/quarter693.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUiKL-zV_4q-xUblRd54QOUfIyYGpKCadFRkYmKQOI6m6iviow4OfbYyeqwFQlwplv_qbAEYAgbnApvDxspXtLQOH6BjpTSO00W-5R6EPB1vEXw3Cy4CHgOGfFXH3rlwo26isx130-Qk/s800/quarter693.jpg", "comment_count": 0 }, { "title": "joan blondell", "url": "https://cocktailvirgin.blogspot.com/2010/03/joan-blondell.html", "published": "2010-03-11T15:19:00.003-05:00", "updated": "2017-08-29T18:25:25.662-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Latin Quarter Souvenir Book Of Cocktails & How To Mix Them", "year": 1940 }, "categories": [ "absinthe", "benedictine", "bitters (Angostura)", "gin", "vermouth (dry)" ], "ingredients": [ "1 oz Dry Gin (Bombay Dry)", "1 oz Dry Vermouth (Noilly Prat)", "1 oz Benedictine", "2-3 drop Absinthe (Pernod Fils)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Dry Gin (Bombay Dry)\n1 oz Dry Vermouth (Noilly Prat)\n1 oz Benedictine\n2-3 drop Absinthe (Pernod Fils)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nI recently purchased the\nLatin Quarter Souvenir Book Of Cocktails & How To Mix Them\nwhich presents about a hundred cocktails served at Lou Walters' 1940's nightclubs in Boston, New York, and Miami. Walters' clubs were legendary for their dancers and showgirls who were \"exquisite examples of perfect young American womanhood.\" Many of the drinks honor such \"exquisite examples\" as the one we made on Tuesday evening, the Joan Blondell. Blondell was a famous actress during that time; she started in the 1930's and won fans with her sexy wisecracking blonde persona, and her long television and movie career lasted until her death in 1979.\nThe hint of absinthe in the Joan Blondell cocktail worked well with the Benedictine. At 2 or 3 drops, the flavor was far from dominant, and perhaps the drink could be improved by increasing it to a rinse instead to give the absinthe more than the miniscule role it plays in the profile. The recipe seemed like it could use a garnish, so I repeated the experiment of adding an orange twist to one glass and a lemon twist to the other. Again the orange oils made the drink seem smoother and sweeter while the lemon oils made the drink seem sharper; the orange twist complemented the vermouth better and pushed the hiding absinthe notes forward, and thus, we considered it the garnish winner. The Joan Blondell rather reminded me of the\nCaprice Cocktail\nthat I discovered on Chuck Taggart's Gumbo Pages blog a few years ago. I remember making quite a few of those spicy, straw-colored Martini variants in the weeks following that.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUVATNSxQpJercp0fGuiP61IdFQVsS96GrJohSwFNLKYC3zKs2TJMZHiyNXYBO5RkEOxZwOAbiiDoEmCpaaaGJuxDBr2F0AksIOv4H_PvQ-OYHQqpXw-Dl6vCzvEd8voHJHJyiiFgEjA/s320/joan-blondell.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7292MyofyhxzkqK55YKRF132hW2uGJgUIpXfvkGD2YVq8vfJolI15YRcgwZTCdeuTetGqqHwP94xwef30yTx5VeyObV_QsnCeWTOeFJAeQgVjDhCdX0x6gTKtf59P21Q569i-6BrRRk/s320/joanblondell694.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUVATNSxQpJercp0fGuiP61IdFQVsS96GrJohSwFNLKYC3zKs2TJMZHiyNXYBO5RkEOxZwOAbiiDoEmCpaaaGJuxDBr2F0AksIOv4H_PvQ-OYHQqpXw-Dl6vCzvEd8voHJHJyiiFgEjA/s800/joan-blondell.jpg", "comment_count": 0 }, { "title": "happy daze", "url": "https://cocktailvirgin.blogspot.com/2010/03/happy-daze.html", "published": "2010-03-13T18:12:00.003-05:00", "updated": "2017-08-29T18:23:56.292-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "pour", "attribution": { "creator": "J. Donaldson", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "lillet", "rum (white)", "swedish punsch" ], "ingredients": [ "6/10 Daiquiri Rum (1 1/2 oz El Dorado 3 Year)", "3/10 Lillet (3/4 oz)", "1/10 Swedish Punsch (1/4 oz Homemade Ellestad Recipe)" ], "instructions": "Pour over a large piece of ice in a rocks glass and mix. I added an orange twist.", "body_text": "6/10 Daiquiri Rum (1 1/2 oz El Dorado 3 Year)\n3/10 Lillet (3/4 oz)\n1/10 Swedish Punsch (1/4 oz Homemade Ellestad Recipe)\nPour over a large piece of ice in a rocks glass and mix. I added an orange twist.\nOn Wednesday night, I spotted the Happy Daze in the\nCafé Royal Cocktail Book\n, and I was captivated by the recipe's simplicity and its use of Swedish Punsch enough that I overlooked its hokey name. Since a creator of the drink, J. Donaldson, was attributed, the recipe was probably an original to the 1937 publication. Once mixed, the drink proffered a nice sharp rum flavor with citrus notes from the Lillet Blanc and the Swedish Punsch. The hint of Batavia Arrack in the Punsch complemented the white El Dorado rum quite well. Moreover, as the ice melted, the dark rum (Appleton V/X) in the Swedish Punsch became more apparent and added some extra rich notes to the diluted drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdV21ONUzyBInIZidnRSJaNzfYPwksLI-x4JKzW9E4rhbaB5EKBCPceR86KMLi5W3rwNbktxNznLxOwlfYrA6f9sgqQW7Yp7ECxP0M0OUpMUukJ9ppi2kZl8IFG3hC0ugt9Ocz_ZPYVY/s320/happydaze696.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdV21ONUzyBInIZidnRSJaNzfYPwksLI-x4JKzW9E4rhbaB5EKBCPceR86KMLi5W3rwNbktxNznLxOwlfYrA6f9sgqQW7Yp7ECxP0M0OUpMUukJ9ppi2kZl8IFG3hC0ugt9Ocz_ZPYVY/s800/happydaze696.jpg", "comment_count": 0 }, { "title": "fox shot", "url": "https://cocktailvirgin.blogspot.com/2010/03/fox-shot.html", "published": "2010-03-13T20:08:00.003-05:00", "updated": "2017-08-29T18:22:18.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "bitters (Angostura)", "brandy", "gin", "vermouth (sweet)" ], "ingredients": [ "1/5 Angostura Bitters (1/4 oz)", "1/5 Brandy (1/4 oz Château de Plassons VSOP)", "1/5 Sweet Vermouth (1/4 oz Dolin)", "2/5 Gin (1/2 oz Junipero)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added to the recipe a Luxardo Maraschino cherry garnish.", "body_text": "1/5 Angostura Bitters (1/4 oz)\n1/5 Brandy (1/4 oz Château de Plassons VSOP)\n1/5 Sweet Vermouth (1/4 oz Dolin)\n2/5 Gin (1/2 oz Junipero)\nStir with ice and strain into a cocktail glass. I added to the recipe a Luxardo Maraschino cherry garnish.\nFor our second drink on Wednesday, I went with an oddity, the Fox Shot, that I had spotted in Jacques Straub's\nDrinks\nfrom 1914. The Fox Shot uses a considerable portion of bitters in the recipe; while it uses less Angostura than Charles Bakers'\nAngostura Sour\n(or Giuseppe Gonzales' more modern\nTrinidad Sour\n), it pre-dates it by a few decades.\nThe Fox Shot ended up an intense red hue from the significant portion of Angostura Bitters and presented the nose with cherry and allspice aromas. The sip was rather dry and spicy with a strong clove taste and a minor allspice one; furthermore, this flavor rather reminded Andrea of Pimento Dram. Surprisingly, the gin's juniper was rather minor in the flavor profile. While the vermouth and Angostura played well together, it was not as magical as when the Angostura Bitters were paired with citrus in the Angostura and Trinidad Sours.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6OkPoFhAr6IQoaoSLRbfh7euu5gywAQXlQucVegyRFNa0n5jsOxL47DP4jlyQy42xkIMmOw4kHmmohDIqss2nKylwpC3v6T20hibGr7LQkB5zDmQ3M7IgnFb3bnCXw8HX_u8V8jnYnY/s320/foxshot699.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6OkPoFhAr6IQoaoSLRbfh7euu5gywAQXlQucVegyRFNa0n5jsOxL47DP4jlyQy42xkIMmOw4kHmmohDIqss2nKylwpC3v6T20hibGr7LQkB5zDmQ3M7IgnFb3bnCXw8HX_u8V8jnYnY/s800/foxshot699.jpg", "comment_count": 2 }, { "title": "sine metu", "url": "https://cocktailvirgin.blogspot.com/2010/03/sine-metu.html", "published": "2010-03-15T14:24:00.003-04:00", "updated": "2017-08-29T18:21:45.428-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joy Richard and Peter Cipirini", "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "bitters (aromatic)", "cherry brandy", "lillet", "whiskey" ], "ingredients": [ "1 1/2 oz Jameson Irish Whiskey", "1 oz Lillet Blanc", "1/2 oz Cherry Heering", "3 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a brandied cherry.", "body_text": "1 1/2 oz Jameson Irish Whiskey\n1 oz Lillet Blanc\n1/2 oz Cherry Heering\n3 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a cocktail glass. Garnish with a brandied cherry.\nOn Thursday night, Andrea and I went down to Franklin Southie for their Jameson St. Patty's Warm Up Party. While I have not been convinced in the past that Irish Whiskey is best served in cocktails for it is too easily overwhelmed by other flavors, I was willing to give the spirit another go. Joy Richard had assembled a list of Jameson recipes that she and Peter Cipirini were serving up that night. The one I chose first was the Sine Metu which translates as \"Without Fear\". Indeed, it was hard to fear a drink that combined whiskey with the citrus peel notes of Lillet and rich cherry flavors of the Heering. The Sine Metu started with a cherry nose and had a faint whiskey taste on the front. The Lillet which appeared in the middle of the sip was also rather light, with the bitters and cherry flavors forming a delightful and complex swallow. The Bitter Truth's Jerry Thomas Decanter Bitters provided nutmeg and allspice notes which complemented the spicy Cherry Heering rather well. Perhaps the lighter nature of the Irish whiskey allowed the other flavors to shine through to make the Sine Metu a success.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonkS-jR4zMFetj3hqVKsJ5M0YgADP1laDoGnqrpSxudSEamM4YiJ0QGzzJk_UWHvPgIoF2K_947sSJPiL29mBQzq2mLgG_hdNw0Vb5-Lp7FQouSHIc7DvPSDnAOQHB_b3dY3zIdj3ltU/s320/franklin701.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonkS-jR4zMFetj3hqVKsJ5M0YgADP1laDoGnqrpSxudSEamM4YiJ0QGzzJk_UWHvPgIoF2K_947sSJPiL29mBQzq2mLgG_hdNw0Vb5-Lp7FQouSHIc7DvPSDnAOQHB_b3dY3zIdj3ltU/s800/franklin701.jpg", "comment_count": 0 }, { "title": "whiskey crusta", "url": "https://cocktailvirgin.blogspot.com/2010/03/whiskey-crusta.html", "published": "2010-03-15T15:10:00.002-04:00", "updated": "2017-08-29T18:21:14.525-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "pour", "attribution": null, "categories": [ "apple cider", "bitters (aromatic)", "lemon juice", "maraschino", "whiskey" ], "ingredients": [ "1/2 oz Orchard Syrup (* see below)", "1-2 dash Boker's Bitters", "1 dash Lemon Juice (1 tsp)", "2 dash Maraschino Liqueur (1 tsp Luxardo)", "1 1/2 oz Whiskey (Jim Beam Rye)" ], "instructions": "Pour ingredients into a pot. Heat to reduce ingredients down to 1/4 original volume (around 1 1/2 cup) while stirring every 10 minutes or so. Easiest way to determine the end point is to mark the initial liquid depth on a wood skewer and then measure what 1/4 the height would be with a second mark. Should be lightly adherent to a spoon when done (and still hot) and honey-like when cold (easier to measure out when warm or at least room temperature). Recipe modified from", "body_text": "1/2 oz Orchard Syrup (* see below)\n1-2 dash Boker's Bitters\n1 dash Lemon Juice (1 tsp)\n2 dash Maraschino Liqueur (1 tsp Luxardo)\n1 1/2 oz Whiskey (Jim Beam Rye)\nWet outer edge of a wine glass with a slice of lemon and coat with sugar. Add a long wide lemon peel to a wine glass, and fill with crushed or finely shaved ice. Shake rest of ingredients separately with ice and strain into glass. Garnish with fruit.\nOn Friday, I read about one of Erik Ellestad's\nSazerac variants\nwhich intrigued me not for its use of pig-infused whiskey but for its use of \"orchard syrup\" as a sweetener. Orchard syrup was a cocktail ingredient in the late 1800's and I had just spotted a few recipes in my copy of Harry Johnson's\nBartenders' Manual\na few days earlier. After two instances in a week, I decided that I needed to make my own (see recipe below). At the scale I made mine at, it took about 90 minutes to boil down the apple cider to a quarter of its original volume. At that point, the sweetened and spiced cider took on a honey-like consistency when cooled.\nFor an orchard syrup recipe, I went with the Whiskey Crusta since apples and whiskey seemed like a good pairing (see\nStone Fence\n) and I have not made a crusta at home in quite a while. The drink started with a sharp, hot rye flavor, and this was tempered somewhat by the fruity sweetness of the apple syrup and Maraschino liqueur. The sugar on the rim helped to mitigated the various sour, rough, and bitter notes in the drink by providing a sweet respite when needed through rotating the glass to a fresh part of the rim. While most Whiskey Crusta recipes lack apple syrup, the drink definitely benefited from the richness of flavors from its inclusion.\nOrchard Syrup\n• 6 cups Apple Cider\n• 1 tbsp (1/2 oz) Lemon Juice\n• 1 tsp Chinese 5 Spice Powder\n• 1/2 cup Sugar\nPour ingredients into a pot. Heat to reduce ingredients down to 1/4 original volume (around 1 1/2 cup) while stirring every 10 minutes or so. Easiest way to determine the end point is to mark the initial liquid depth on a wood skewer and then measure what 1/4 the height would be with a second mark. Should be lightly adherent to a spoon when done (and still hot) and honey-like when cold (easier to measure out when warm or at least room temperature). Recipe modified from\nhere\nwith spice suggestion from Jennifer Colliau of\nSmall Hand Bartender\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhG8NqBA1oA_fa7zWaBkn0RN2JdeO96FSPMwCRBVmOkGMWMcGeiyXIsWtnNXKRqN2eA7cACSjNXzMMDiHQ_4hTeu30_-gxhUrj_C1nsZRgcAfIX1IK7UkyJyOsudRyBTyDtoQcDU9nw1Y/s320/whiskeycrusta707.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhG8NqBA1oA_fa7zWaBkn0RN2JdeO96FSPMwCRBVmOkGMWMcGeiyXIsWtnNXKRqN2eA7cACSjNXzMMDiHQ_4hTeu30_-gxhUrj_C1nsZRgcAfIX1IK7UkyJyOsudRyBTyDtoQcDU9nw1Y/s800/whiskeycrusta707.jpg", "comment_count": 2 }, { "title": "de nova stella", "url": "https://cocktailvirgin.blogspot.com/2010/03/de-nova-stella.html", "published": "2010-03-16T17:46:00.004-04:00", "updated": "2017-08-29T18:20:26.843-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "snifter", "technique": "pour", "attribution": { "creator": "Dylan Black", "source": "Green Street", "year": null }, "categories": [ "#green street", "beer", "bitters (orange)" ], "ingredients": [ "8 oz Pretty Things Jack D'Or American Saison Beer", "1 Candied Citrus Star (* see text)", "1 dash Regan's Orange Bitters" ], "instructions": "Pour beer in a small snifter containing a candied citrus star. Add orange bitters on top.", "body_text": "8 oz Pretty Things Jack D'Or American Saison Beer\n1 Candied Citrus Star (* see text)\n1 dash Regan's Orange Bitters\nPour beer in a small snifter containing a candied citrus star. Add orange bitters on top.\nOn Sunday night, we went down to Green Street for their\nBartenders on the Rise\nevent co-hosted with DrinkBoston. Our welcome beverage was created and served to us by Green Street owner Dylan Black. Dylan's drink, De Nova Stella, was his take on a Champagne Cocktail using beer instead of sparkling wine. He named his cocktail after Tycho Brahe's 1573 book about supernovas following Tycho's observing the appearance of a bright star in the constellation Cassiopeia. This part explained the candied lime, orange, lemon, or grapefruit peel star (sweetened with agave nectar and honey and flavored with coriander seed) at the bottom of each glass. However, the beer part was the more interesting aspect of drink. Tycho, it turns out, had a tame moose that liked to follow him around. Unfortunately one night, the elk met his demise after drinking too much beer at a dinner party and falling down some stairs. Beers and stars indeed; however, I could not factor in Dylan's fascination with Tycho's prosthetic metal noses which were a cosmetic necessity after Tycho lost his schnoz in a duel.\nThe coriander seed infusion in the crystallized agave nectar-honey garnish was rather predominant and mingled well with the citrus and hops notes. While the orange bitters provided much of the early citrus notes, the last ounce or so contained a bounty of citrus notes from the candied garnish. My garnish happened to be a grapefruit peel, although I do not know if all four types of citrus stars were candied together thus intermingling the flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89y14XKrRskNmL-J-gDXKbYBXr8kxUQEYn23Nw2CZcCDTJjYZdFLj7DCWZb8TRl3hWFprbP1GVCIgEkKXagmsovJNU88IDp3D6Zmk_EFPnWLLScY_BCXAZ3lDU1wyt5XNuoTEDal_Q7c/s320/botr709.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89y14XKrRskNmL-J-gDXKbYBXr8kxUQEYn23Nw2CZcCDTJjYZdFLj7DCWZb8TRl3hWFprbP1GVCIgEkKXagmsovJNU88IDp3D6Zmk_EFPnWLLScY_BCXAZ3lDU1wyt5XNuoTEDal_Q7c/s800/botr709.jpg", "comment_count": 1 }, { "title": "loose translation", "url": "https://cocktailvirgin.blogspot.com/2010/03/loose-translation.html", "published": "2010-03-17T10:26:00.003-04:00", "updated": "2017-08-29T18:19:43.392-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain", "green street" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Carrie Cole", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "#green street", "aperol", "bitters (orange)", "curacao", "ginger beer", "lime juice", "mezcal", "pimento dram", "pineapple syrup" ], "ingredients": [ "1 1/4 oz Scorpion Mezcal", "3/4 oz Aperol", "1/2 oz Mathilde XO Orange Liqueur", "1/2 oz Pineapple Syrup", "1/2 oz Lime Juice", "1 dash Allspice Dram", "1 dash Angostura Orange Bitters" ], "instructions": "Shake all ingredients with ice except for the ginger ale, and strain into a rocks glass with fresh ice. Top off with ginger ale. Garnish with a lime wedge and straws.", "body_text": "1 1/4 oz Scorpion Mezcal\n3/4 oz Aperol\n1/2 oz Mathilde XO Orange Liqueur\n1/2 oz Pineapple Syrup\n1/2 oz Lime Juice\n1 dash Allspice Dram\n1 dash Angostura Orange Bitters\n~1 oz Ginger Ale\nShake all ingredients with ice except for the ginger ale, and strain into a rocks glass with fresh ice. Top off with ginger ale. Garnish with a lime wedge and straws.\nThe first bartender showcased at the Bartenders on the Rise event at Green Street was Carrie Cole of Craigie on Main. I spoke to Carrie earlier in the evening about the art (and difficulty) of naming drinks. While we were discussing her\nJubilee Line\nand its etymology, she mentioned the other ways she derives drink names. In this instance of the Loose Translation, inspiration came from her iPod during a subway ride via a New Pornographers song title. The drink itself started with a glorious Mezcal nose. Given its ingredients, I was surprised that it did not taste as orangy as I expected as the pineapple and lime flavors predominated in the realm of fruit notes. The sip started with Aperol and fruit notes and was followed by orange and smoke flavors on the swallow. In particular, the Aperol complemented the orange liqueur rather well. Carrie's addition of ginger ale to lighten the drink did work as planned, although perhaps a more potent ginger beer might have added more to the flavor profile, especially since the melting ice did a great job alone to soften the drink over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9UY0Vy5c7XFquH5zEP29Z-QyKsvGWcucpU2ztY6NxZpzFyT2L_ZhUczC1qBgaBRO7z2lSCCZTmH3ty3kfjAQqxL9UOEy3WVS8-9GhLqj4wiuR0QkUG1nVpwK98GGucRlT2XZ2J8fDxI/s320/botr710.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9UY0Vy5c7XFquH5zEP29Z-QyKsvGWcucpU2ztY6NxZpzFyT2L_ZhUczC1qBgaBRO7z2lSCCZTmH3ty3kfjAQqxL9UOEy3WVS8-9GhLqj4wiuR0QkUG1nVpwK98GGucRlT2XZ2J8fDxI/s800/botr710.jpg", "comment_count": 1 }, { "title": "peralta", "url": "https://cocktailvirgin.blogspot.com/2010/03/peralta.html", "published": "2010-03-17T19:42:00.004-04:00", "updated": "2017-08-29T18:19:06.531-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum", "green street" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Evan Harrison", "source": "Bartenders on the Rise", "year": null }, "categories": [ "#deep ellum", "#green street", "bitters (aromatic)", "chartreuse (yellow)", "cynar", "grapefruit juice", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Old Overholt Rye", "3/4 oz Cynar", "3/4 oz Yellow Chartreuse", "1/2 oz Grapefruit Juice", "1/4 Lemon Juice", "1 dash Deep Ellum's Aromatic Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "3/4 oz Old Overholt Rye\n3/4 oz Cynar\n3/4 oz Yellow Chartreuse\n1/2 oz Grapefruit Juice\n1/4 Lemon Juice\n1 dash Deep Ellum's Aromatic Bitters\nShake with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nThe second bartender at the Bartenders on the Rise event to be honored was Evan Harrison now of Deep Ellum. I had to ask Evan how he arrived at his drink's name for I had an old neurobiology professor with the surname Peralta; however, he named the drink after the skateboarder Stacy Peralta. Evan described his drink to me as a riff on the four equal parts Last Word format, except that he veered last minute by splitting the citrus portion from pure grapefruit to grapefruit and lemon juice to add some additional crispness to the drink. I guess his dash of bitters and grapefruit twist were also minor aberrations, but worthwhile ones for the grapefruit twist did end up adding a beautiful nose to the drink that supplemented the aroma of the Cynar. The sip was full of grapefruit juice and yellow Chartreuse flavors on the front followed by Cynar bitter notes on the swallow. While it was very similar to some Last Word variants I have tasted, the Cynar definitely took the drink to new and delicious grounds.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59Y3oyG0JRLzKT6Wq9GvsEplpD6dDoC2yd2yu7aj9FcqBMqLL9hsphb04x9hOhgsKMlmnyAYeXch_Vcu29YWEyXbmHB9FCpY6eUvFfa1fPG9BkwiNi9FvTeRhlqxEmGkdU14VTfdeEsU/s320/botr711.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59Y3oyG0JRLzKT6Wq9GvsEplpD6dDoC2yd2yu7aj9FcqBMqLL9hsphb04x9hOhgsKMlmnyAYeXch_Vcu29YWEyXbmHB9FCpY6eUvFfa1fPG9BkwiNi9FvTeRhlqxEmGkdU14VTfdeEsU/s800/botr711.jpg", "comment_count": 0 }, { "title": "saving daylight", "url": "https://cocktailvirgin.blogspot.com/2010/03/saving-daylight.html", "published": "2010-03-18T16:31:00.007-04:00", "updated": "2017-08-29T18:18:33.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard", "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "#green street", "bitters (aromatic)", "cointreau", "gin", "st. germain", "vermouth (bianco)" ], "ingredients": [ "2 oz Plymouth Gin", "1 oz Homemade Golden Vermouth", "1/4 oz St. Germain Elderflower Liqueur", "1 barspoon (1/8 oz) Cointreau", "1-2 dash Homemade Aromatic Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange peel twist.", "body_text": "2 oz Plymouth Gin\n1 oz Homemade Golden Vermouth\n1/4 oz St. Germain Elderflower Liqueur\n1 barspoon (1/8 oz) Cointreau\n1-2 dash Homemade Aromatic Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange peel twist.\nBatting third at the Bartenders on the Rise event was Bobby McCoy of Eastern Standard. What surprised me most about his drink was that it did not contain rum which is a spirit he enjoys tinkering with more than most it seems. Instead, it utilized gin in a Martini variation of the old sort -- gin, a healthy portion of vermouth, and a few dashes of liqueurs and bitters -- rather common in older drink texts like the\nSavoy Cocktail Book\n. Two of his ingredients, his golden vermouth and aromatic bitters, were crafted in the kitchen. While I did not taste his vermouth apart from the drink, I did get a decent description which could be used to synthesize a flavor profile in one's head. Bobby listed some of the ingredients as a white wine base, brandy, turbinado and demerara sugar, cinnamon, orange peel, gentian, cardamom, star anise, and wormwood. He referred to his bitters as \"tiki bitters\", and they were a complementary blend of botanicals that include gentian, cinnamon, cardamom, and wild cherry bark.\nMy photography now seems symbolic with the white and black dichotomy in the background; however, it was a crowded part of the room near the bar and that nook was the most convenient spot at that moment. The Saving Daylight's nose was filled with orange oil and gin aromas, and the drink proved to be a sweet and spicy Martini variant filled with wormwood and other tingly notes. Moreover, it contained floral and orange flavors on the swallow that combined to form a grapefruit-like note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03mPreIwEuh37GFFaifFu4KZbYK0Ix6BySBMwgjWEAD-rRSLlueN6wSZ70wg1lr4nFrJpseEnTJUcUeLNFqmwthc9fe7wLEVMn0yVaPp3uOYtCaCQ_29F7O_eMfKCM33Cr39XQvzp0AM/s320/botr713.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03mPreIwEuh37GFFaifFu4KZbYK0Ix6BySBMwgjWEAD-rRSLlueN6wSZ70wg1lr4nFrJpseEnTJUcUeLNFqmwthc9fe7wLEVMn0yVaPp3uOYtCaCQ_29F7O_eMfKCM33Cr39XQvzp0AM/s800/botr713.jpg", "comment_count": 0 }, { "title": "william of orange", "url": "https://cocktailvirgin.blogspot.com/2010/03/william-of-orange.html", "published": "2010-03-19T12:37:00.003-04:00", "updated": "2017-08-29T18:17:57.754-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Emily Stanley", "source": "Green Street", "year": null }, "categories": [ "#green street", "aperol", "benedictine", "bitters (orange)", "genever", "punt e mes" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Benedictine", "1/2 oz Punt e Mes", "1/2 oz Aperol", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Benedictine\n1/2 oz Punt e Mes\n1/2 oz Aperol\n2 dash Orange Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nThe last drink of the night at Bartenders on the Rise was Green Street's own Emily Stanley. While I was surprised by Bobby McCoy's choice of base spirit, I was not surprised to know that Emily chose Genever for she is our local brand ambassador for Bols Genever. Her drink, the William of Orange, started with an Aperol and malty Genever nose. The drink was rather richly flavored with Benedictine's herbal and Punt e Mes' grape flavors in the middle of the sip. The swallow was replete with bitter notes especially that sharp wormwood-like one in Bols Genever.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-maJZo8Hs8Wab7uQQj9p0xvT27NyWUT6Fr8hvqGRdcKy37x23crTymA0pf3yf05Tm_zMSQp3_PDiiVXvjYI9aQ5WZyKS2EJphEWRxPGNiwMNg6agbZFM87kSx1PPnD7Oq6iq5QmlZAjA/s320/botr714.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-maJZo8Hs8Wab7uQQj9p0xvT27NyWUT6Fr8hvqGRdcKy37x23crTymA0pf3yf05Tm_zMSQp3_PDiiVXvjYI9aQ5WZyKS2EJphEWRxPGNiwMNg6agbZFM87kSx1PPnD7Oq6iq5QmlZAjA/s800/botr714.jpg", "comment_count": 0 }, { "title": "zulia garden cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/03/zulia-garden-cocktail.html", "published": "2010-03-19T12:57:00.004-04:00", "updated": "2017-08-29T18:16:07.524-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "dali" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Zulia Garden Club", "year": 1948 }, "categories": [ "#dali", "cherry brandy", "egg white", "grenadine", "lime juice", "rum (white)", "simple syrup", "vermouth (dry)" ], "ingredients": [ "2 oz Bacardi Silver Rum", "1 oz Dolin Dry Vermouth", "1/2 oz Cherry Heering", "2 dash (1/4 oz) Grenadine", "1 tsp Lime Juice", "1 tsp Egg White", "1 tsp Rich Simple Syrup (2:1)" ], "instructions": "Shake once without ice to emulsify the egg white, and once with. Strain into a cocktail glass and garnish with a cherry.", "body_text": "2 oz Bacardi Silver Rum\n1 oz Dolin Dry Vermouth\n1/2 oz Cherry Heering\n2 dash (1/4 oz) Grenadine\n1 tsp Lime Juice\n1 tsp Egg White\n1 tsp Rich Simple Syrup (2:1)\nShake once without ice to emulsify the egg white, and once with. Strain into a cocktail glass and garnish with a cherry.\nOn Monday, we paid a visit to Dalí in Somerville to visit Greg Rossi who has revamped their cocktail menu. Revamped might not do it justice since it went from four drinks or so to a full page of original and classic cocktails. The two cocktails I had that evening were taken from the pages of the rare and out of print Charles H. Baker, Jr.'s\nSouth American Gentleman's Companion\n. The drink I started with was served to Baker at the Zulia Garden Club in Maracaibo, Venezuela in 1948. The curious red potion was topped with a light froth from the egg white and started with a fruity nose from the cherry liqueur and grenadine. The sip contained a cherry flavor mixed with a vague fruitiness; in addition, it had a delightful crispness from the lime and dry vermouth, and this was followed by the rum on the swallow. Since I lack this volume of Baker's writing, I have no further history about this drink or whether the recipe served to me was true to the text (some of Baker's recipes can be finessed into tastier drinks with a little adjustment).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHhJ5apx8ygHZPzY10T-GGBK0WKIZx-J5hny5WoFmSF5VGMnoC5gMrS_gdtcvmb8CYCV2M6t1Z392VVmPayoFLTtgAtHWLxQO8q2kLfDKmmJCp9bS7SzNIJ5hZBb0UgtRrnWufYo5grU/s320/dali715.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHhJ5apx8ygHZPzY10T-GGBK0WKIZx-J5hny5WoFmSF5VGMnoC5gMrS_gdtcvmb8CYCV2M6t1Z392VVmPayoFLTtgAtHWLxQO8q2kLfDKmmJCp9bS7SzNIJ5hZBb0UgtRrnWufYo5grU/s800/dali715.jpg", "comment_count": 2 }, { "title": "dama de la noche", "url": "https://cocktailvirgin.blogspot.com/2010/03/dama-de-la-noche.html", "published": "2010-03-19T14:24:00.003-04:00", "updated": "2017-08-29T18:14:58.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "dali" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Charles H. Baker, Jr.", "source": "Panagra Country Club", "year": 1949 }, "categories": [ "#dali", "bitters (Angostura)", "brandy", "curacao", "pineapple juice" ], "ingredients": [ "1 1/2 oz Brandy", "1 oz Pineapple Juice", "3/4 oz Torres Gran Torres Orange Liqueur", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "1 1/2 oz Brandy\n1 oz Pineapple Juice\n3/4 oz Torres Gran Torres Orange Liqueur\n1 dash Angostura Bitters\nWet the edge of a cocktail glass with orange flower water and rim with sugar. Shake ingredients with ice and strain into glass. Garnish with five or six drops of orange flower water.\nMy second drink at Dalí on Monday was also from Charles H. Baker, Jr.'s\nSouth American Gentleman's Companion\n. I asked Greg Rossi to make me a Dama de la Noche which was listed on the menu as stemming from the Panagra Country Club in Medellin, Columbia, where Baker quaffed it in 1949. The drink started with a very sweet orange blossom water nose which Andrea described as \"ambrosial.\" The drink name seems to suggest a lady of ill repute; however, given the strong floral aroma, I had my doubts. Indeed, it is probably named after the flowers of a woody shrub,\nCestrum nocturnum\n, that emit their strong fragrance only at night (and hopefully, someone with the book can confirm this for me, if it is at all mentioned in the text). While the aroma prepared you for something rather sweet, the drink was not overly so. The pineapple and orange liqueur proved to be an interesting pairing with the brandy adding some extra kick and dryness to the equation. The orange-pineapple pairing plus orange flower water reminded me of the pisco-based\nCésar Moro\n; however, the César Moro used Cointreau while this version of the Dama de la Noche used the more flavorful Torres orange liqueur (not sure what liqueur the original recipe recommends, but Dalí is a Spanish tapas restaurant after all). Tasted alone, the Torres was brandy-based and spicy; it was thick but did not seem all that sweet similar to Grand Marnier. In the drink, the pineapple juice seemed to temper the Torres' spice and thick mouthfeel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHixadFZHkCRl7HQzUeQWWmLyG6O3O5WLJRCd9WRpN_-iPvZdBzMzwLpghY49zu0mCwmIUqO88BzQISMyL9xcC50za4YnGtWOVuzcg9b_RZDwMiCBtN-rJ1n91pCMs61gSudwXk9ORTqo/s320/dali716.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHixadFZHkCRl7HQzUeQWWmLyG6O3O5WLJRCd9WRpN_-iPvZdBzMzwLpghY49zu0mCwmIUqO88BzQISMyL9xcC50za4YnGtWOVuzcg9b_RZDwMiCBtN-rJ1n91pCMs61gSudwXk9ORTqo/s800/dali716.jpg", "comment_count": 0 }, { "title": "trinidad punch", "url": "https://cocktailvirgin.blogspot.com/2010/03/trinidad-punch.html", "published": "2010-03-21T17:53:00.005-04:00", "updated": "2017-08-29T18:14:23.557-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cocoa", "rum" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Punch\" (MxMo XLVII), was picked by Mike of\nHobson's Choice\n. Mike asked David Wondrich for some commentary on punch, and Dave replied, “The thing I like to keep in mind while making Punch is that it is, as the London Physician Nicholas Falck defined it in 1779, ‘an extemporary kind of wine.’ It is not, in other words, simply a large cocktail. Like wine, it should be balanced, not too pungent, not too strong, and preferably not decked out in all sorts of gaudy frippery like something participating in the retail sex trade.” And with that, Mike wanted to know what the crowd of Mixology Monday could come up with.\nFor inspiration, I opened up a copy of the 1869\nCooling Cups and Dainty Drinks\nwhich gave the following opening poem about punches:\nWhene'er a bowl of punch we make,\nFour striking opposites we take--\nThe strong, the small, the sharp, the sweet,\nTogether mixed, most kindly meet.\nAnd when they happily unite,\nThe bowl is \"fragrant with delight.\"\nIn the text, one punch grabbed me instantly for it was both an oddball and a tantalizing recipe. It did not fall into the popularized 5 part punch family which includes a citrus component, but does have the four parts laid out in the poem, and has more of a Caribbean than the classic English-India feel to it. The Trinidad Punch I picked was not the better known rum, lime, simple syrup, and Angostura Bitters recipe of the same name, but was described as:\nTrinidad Punch\n- In 1 pint of rum digest 1 oz. chocolate, 1/2 stick vanilla; when well incorporated, strain; add 2 pints cocoa-nut milk. This punch can be used either as a cool cup, with ice, or hot.\"\nTo enact this punch, I scaled things down a little, and upon tasting the mix before it was chilled, it definitely needed some sweetening to smooth out the hot rum flavors and make it more drinkable. Perhaps the recipe relied on sweeter coconut milk than the one I was using, or a drier aesthetic prevailed. My recipe was as follows:\nTrinidad Punch\n• 6 1/2 oz Rum (Flor de Caña 4 Year Gold Rum)\n• 3/4 Vanilla Bean (Tahitian)\n• 13 1/2 oz Coconut Milk\n• 1/2 oz Chocolate (Vivani 85% Cocao Dark Chocolate)\n• 3 oz Simple Syrup (1:1)\nSplit the vanilla bean lengthwise and infuse in rum for 24 hours, then remove. Grate chocolate and add to coconut milk; heat while stirring until chocolate has dissolved. Combine infused rum and flavored coconut milk with simple syrup (to taste) and refrigerate. Serve in punch cups garnished with a half vanilla bean. Makes 4 servings.\nSince I did not have the larger Bourbon vanilla beans in my spice collection, I utilized the smaller Tahitian varietal. Moreover, I opted to serve the punch cold but I could imagine that it would be quite delightful served hot.\nThe Trinidad Punch started with chocolate, vanilla, and rum notes on the nose. The rum and chocolate flavors were just heavenly together on the sip, and a delightful lingering chocolate and coconut taste was present on the swallow. One down side of serving this drink cold was the presence of a few small chunks of solidified coconut fat; a quick straining through a tea strainer would surely eliminate this issue. Other than that, I would definitely consider this recipe a win. Given the flavor profile, it was hard at first to consider it a punch as I have grown to know the classic genre to be, but it surely fulfills the strong, small, sharp, and sweet requirements, as well as Wondrich's most colorful description above.\nSo thanks to Mike for hosting this Mixology Monday and cheers to the rest of the participants this time around!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacxnRjaBOOuXPklnKGOcFkkcaLoWvBjLg2t1bQsjVCP5QxYp64zWMh3D_bSiux6aQGiDbBHN3TvRlT2Wyr_zHBLPz5moVLPnzZmQLoZ_sJLTBLWtngXQwjPKU3BJnCK6qb6DwsDIh5HM/s320/trinidad726.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "sierra madre", "url": "https://cocktailvirgin.blogspot.com/2010/03/sierra-madre.html", "published": "2010-03-23T14:10:00.002-04:00", "updated": "2017-08-29T18:12:34.710-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (orange)", "creme de cacao", "lemon juice", "orange juice", "pimento dram", "tequila" ], "ingredients": [ "2 oz Milagro Silver Tequila", "3/4 oz Allspice Dram", "3/4 oz Creme de Cacao", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "2 dash Regan's Orange Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Milagro Silver Tequila\n3/4 oz Allspice Dram\n3/4 oz Creme de Cacao\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n2 dash Regan's Orange Bitters\nShake with ice and strain into a cocktail glass.\nOn Tuesday night after a networking event in Boston, I rendezvoused with Andrea at No. 9 Park. There, we found seats at the far end of the bar in front of bartender Ted Kilpatrick who gladly made me the Sierra Madre off of the cocktail menu. The Sierra Madre started with a tequila and citrus nose, and as the drink warmed up, it gained an allspice aroma as well. The sip had a strong tequila flavor with lingering allspice notes that continued after the tequila taste had faded; moreover, the transition between the blanco tequila and the dram's spice was rather smooth. In addition, the cacao flavors worked rather well with the citrus in a\nTwentieth Century\nsort of way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzelP5_z05JPes-ahxZ3Yxauzr1oyBeNwL-bgiM5x9mI9A24dW4Zx3ihBbqtN2uVLs6pFmudMG8cHby3unPHuxZU8H9wMdRYnTaQRkb7Yrl51BGJESP3-yOyIB8V9Y_E-eJ29feTaokbE/s320/ninepark717.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzelP5_z05JPes-ahxZ3Yxauzr1oyBeNwL-bgiM5x9mI9A24dW4Zx3ihBbqtN2uVLs6pFmudMG8cHby3unPHuxZU8H9wMdRYnTaQRkb7Yrl51BGJESP3-yOyIB8V9Y_E-eJ29feTaokbE/s800/ninepark717.jpg", "comment_count": 0 }, { "title": "orinoco", "url": "https://cocktailvirgin.blogspot.com/2010/03/orinoco.html", "published": "2010-03-23T15:00:00.004-04:00", "updated": "2017-08-29T18:12:03.218-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "dry shake", "attribution": { "creator": "Ted Kilpatrick", "source": null, "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "egg", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1/2 oz Angostura Bitters", "1/2 oz Espresso", "1/2 oz Heavy Simple Syrup (2:1)", "1 Egg" ], "instructions": "Dry shake ingredients to emulsify the egg. Shake with ice and strain into a rocks glass. Garnish with a dusting of finely ground coffee bean.", "body_text": "2 oz Rittenhouse 100 Rye\n1/2 oz Angostura Bitters\n1/2 oz Espresso\n1/2 oz Heavy Simple Syrup (2:1)\n1 Egg\nDry shake ingredients to emulsify the egg. Shake with ice and strain into a rocks glass. Garnish with a dusting of finely ground coffee bean.\nI cannot recall the impetus for why I ended up with the Oronoco -- perhaps it was a conversation about bitters-heavy drinks or perhaps it was about the wonders of coffee in cocktails; however, I do remember bartender Ted Kilpatrick asking me if egg was alright, and before I knew it, Ted was off to the coffee station to prep some espresso. The Orinoco cocktail was named after the river basin in Columbia and Venezuela where a lot the coffee is grown in those two countries. The drink started with a vibrant nose of cherry (from the half ounce of Angostura bitters) and coffee aromas. The foresip was rather rich from the egg and from the coffee's dark roast notes, while the middle of the sip contained some delightful cherry wood flavors. Most surprising was how the Angostura brightened up the espresso in the drink. Lastly, the coffee's bitter notes pleasantly lingered on the swallow. As the drink warmed up, the rye flavors began to appear in the drink. Some of the roasted flavors in the Orinoco reminded me of the dark rum-oatmeal stout\nflip\nthat Misty Kalkofen made for me at Drink a few weeks back.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKN87SKMtqAY9qGhjLMif4USmb8ARstMQNjDrNUi1E0rJN68hwgktAnWFZPv5POe0wbSVDE2gaEB4tiGgDOyiQ_ifIb7xtNrO_zpVGxnIYEvs7gQGvr8ov56H1n0GD-rKxEiJ1x7cmJrg/s320/ninepark718.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKN87SKMtqAY9qGhjLMif4USmb8ARstMQNjDrNUi1E0rJN68hwgktAnWFZPv5POe0wbSVDE2gaEB4tiGgDOyiQ_ifIb7xtNrO_zpVGxnIYEvs7gQGvr8ov56H1n0GD-rKxEiJ1x7cmJrg/s800/ninepark718.jpg", "comment_count": 0 }, { "title": "bean's necktie", "url": "https://cocktailvirgin.blogspot.com/2010/03/beans-necktie.html", "published": "2010-03-24T14:17:00.003-04:00", "updated": "2017-08-29T18:11:15.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apple cider", "bitters (aromatic)", "champagne", "chartreuse (yellow)", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon", "3/4 oz Yellow Chartreuse", "3/4 oz Orchard Syrup (" ], "instructions": "Shake with ice and strain into a champagne flute. Top with Champagne (~ 2 oz) and garnish the inside of the glass with a long red apple peel (6 inches or so, Crusta/Horse's Neck style).", "body_text": "3/4 oz Bourbon\n3/4 oz Yellow Chartreuse\n3/4 oz Orchard Syrup (\nrecipe\n)\n1 dash Fee's Whiskey Barrel Bitters\nShake with ice and strain into a champagne flute. Top with Champagne (~ 2 oz) and garnish the inside of the glass with a long red apple peel (6 inches or so, Crusta/Horse's Neck style).\nA weeks ago while reading my RSS feed, I spotted Embury Cocktails'\ncontest\nfor a drink inspired by the\nFantastic Mr. Fox\nmovie. The contest gave pointers for ingredients and plot moments, and along with some movie summaries and Wikipedia, I started to brainstorm. One part of the movie that grabbed me as rather dark is that Mr. Fox gets his tail shot off during one his raids and he later returns to fetch it, except he learns that the farmer, Mr. Bean, has taken to wearing it as a necktie. I thought that it was too morbid to name the drink after until a google search alerted me that Mr. Fox tail neckties were given away as promotion for the movie. Alas, not too dark for a movie based on Roald Dahl's work.\nNext came the drink idea. The contest gave some suggestions about apples, champagne, fox-colored, and the like, which got me thinking. Earlier that day, I had read a post from\nErik Ellestad\nthat mentioned orchard syrup -- an ingredient that I saw a few days before in Harry Johnson's\nBartenders' Manual\n. Orchard syrup was surmised to be an apple syrup made from boiling down cider into a honey-like consistency. With the apple part of the recipe in place, the\nWoxum\nfrom the\nOld Waldorf-Astoria Bar Book\npopped into my head of how apple flavors paired up rather well with yellow Chartreuse. The addition of some whiskey and bitters helped to solidify the base for a champagne cocktail concept. And to lock in the fox-like imagery part, I thought that a strip of red apple peel reminded me of a fox tail.\nMy tasting notes say that I made ours with Eagle Rare 10 Year Bourbon and Gloria Ferrer Blanc de Noirs. The nose had elements of the five spice powder which was used to flavor the orchard syrup. The sip was full of apple notes with nice crispness from the sparkling wine's bubbles; lastly, the yellow Chartreuse sung out on the swallow. After tasting the drink, I knew my recipe was ready to submit to the contest.\nThe competition was held at Louis 649 in New York City on Monday night where the top 4 drinks were made and voted upon by a panel of judges. Pictured above bartender Eryn Reece (soon of Mayahuel) preparing a round of Bean's Neckties! A further description of the event can be found\nhere\n, but the short of it is that the Bean's Necktie was voted the judges' favorite!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymusAeMhWpOgmBEQUkGMAkn_BpVMBYRZwaH1robE6U-VGE-7vbb-X9anGf5pbspXj7TFCjG2vsgKrNikJfim_Eg9N8IQAnYJEXt_rX3sT0YaqeV_GYsfV5xGjuWMiWT-UCbLxPCsXboI/s320/beanstie705.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu67otTbFd-fTj2C2SEddgBN1S2k9ZxV38nxjEEnbhoGparbrHjnaisYH9g8JwvbCSpjbaNipTMPc7vXqG_6SuBw5PneWdcO0OivW1EzMp3Et7bvo4KJJR8JPY5E5IktDT6h3_y5sLaKY/s320/beansnecktie2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymusAeMhWpOgmBEQUkGMAkn_BpVMBYRZwaH1robE6U-VGE-7vbb-X9anGf5pbspXj7TFCjG2vsgKrNikJfim_Eg9N8IQAnYJEXt_rX3sT0YaqeV_GYsfV5xGjuWMiWT-UCbLxPCsXboI/s800/beanstie705.jpg", "comment_count": 0 }, { "title": "cliftonian", "url": "https://cocktailvirgin.blogspot.com/2010/03/cliftonian.html", "published": "2010-03-27T16:56:00.004-04:00", "updated": "2017-08-29T18:09:39.503-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bert Nutt", "source": "Café Royal Cocktail Book", "year": 1935 }, "categories": [ "curacao", "gin", "orange juice", "swedish punsch" ], "ingredients": [ "1/8 Swedish Punsch (1/4 oz Homemade)", "3/8 Grand Marnier (3/4 oz)", "3/8 Gin (3/4 oz Bombay Dry)", "1/8 Orange Juice (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist to the recipe.", "body_text": "1/8 Swedish Punsch (1/4 oz Homemade)\n3/8 Grand Marnier (3/4 oz)\n3/8 Gin (3/4 oz Bombay Dry)\n1/8 Orange Juice (1/4 oz)\nShake with ice and strain into a cocktail glass. I added an orange twist to the recipe.\nOn Wednesday night the week before, I began to flip through the\nCafé Royal Cocktail Book\n, and found the Cliftonian. The drink was created by Bert Nutt who won the British Cocktail Competition in 1935 with this recipe. The Cliftonian started with orange oil and Grand Marnier aromas on the nose, and the sip proved to be not as sweet as I first expected given the healthy portion of liqueur. The front of the sip was full of gin, orange juice, and Swedish Punsch's dark rum, whereas the swallow contained a spiciness from the Punsch's Batavia Arrack along with flavors from the Grand Marnier liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc2diF4GaeGnIFNREPbE3sbmgdgHjG2sfe1NCWAQfArYltFxPlFTK3jgG3A_2nWM-K63CThCjG6ImxV42EamXUZFCKRgIpJV48cAp-TsoY02Cgg4Uolkc_Zu2nz9beBMhz5_GmYji4YM/s320/caferoyal720.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc2diF4GaeGnIFNREPbE3sbmgdgHjG2sfe1NCWAQfArYltFxPlFTK3jgG3A_2nWM-K63CThCjG6ImxV42EamXUZFCKRgIpJV48cAp-TsoY02Cgg4Uolkc_Zu2nz9beBMhz5_GmYji4YM/s800/caferoyal720.jpg", "comment_count": 0 }, { "title": "peniques", "url": "https://cocktailvirgin.blogspot.com/2010/03/peniques.html", "published": "2010-03-27T18:05:00.005-04:00", "updated": "2017-08-29T18:07:26.658-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "orange juice", "simple syrup (cinnamon)", "simple syrup (other)", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Lunazul)", "3/4 oz Ramazzotti", "3/4 oz Orange Juice", "1 barspoon Cinnamon Syrup (Trader Tiki)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Reposado Tequila (Lunazul)\n3/4 oz Ramazzotti\n3/4 oz Orange Juice\n1 barspoon Cinnamon Syrup (Trader Tiki)\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nThe theme for Mixoloseum's Thursday Drink Night on the 18th was \"Orange\" and for a recipe idea, I thought of the reposado tequila shot with cinnamon-sprinkled orange slice chaser that John Gertsen\nserved\nus a few months ago at Drink. So to replicate that, I combined tequila, orange juice, and cinnamon syrup; however, the drink needed something extra. That extra was Ramazzotti, an amaro flavored with sweet and bitter orange peels which has some similarities to Amer Picon (and is used in one\nreplica recipe\n). Ramazzotti also has a wonderful spice signature that includes hints of cinnamon which would help to tie the components together quite well.\nThe drink ended up a pretty apricot color so to couple its copperiness with the spirit's origin, it got dubbed the Peniques after the Mexican one cent piece. The Peniques' aroma was full of orange oil, tequila, and a caramel sort of note. Cinnamon and orange flavors were on the forefront of the sip with tequila and a lingering cinnamon note on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ77GlwWd73AwOJHRk5TVo-rq1Pj3i91uUcSf3qJT_EHCedcbuRTk4bM-GWdL6quSR8Deasz5bPuaGxlxFRz6tPm_xqmpWEQpNnOyN0cOf-DZdjq5mOaJZZ-9XXQBGNMEyXplkQeRG74/s320/tdn722.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ77GlwWd73AwOJHRk5TVo-rq1Pj3i91uUcSf3qJT_EHCedcbuRTk4bM-GWdL6quSR8Deasz5bPuaGxlxFRz6tPm_xqmpWEQpNnOyN0cOf-DZdjq5mOaJZZ-9XXQBGNMEyXplkQeRG74/s800/tdn722.jpg", "comment_count": 0 }, { "title": "prince of wales", "url": "https://cocktailvirgin.blogspot.com/2010/03/prince-of-wales.html", "published": "2010-03-30T13:53:00.003-04:00", "updated": "2017-08-29T18:06:46.188-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Latin Quarter Souvenir Book Of Cocktails & How To Mix Them", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "champagne", "curacao", "madeira" ], "ingredients": [ "1 1/2 oz Brandy (Château de Plassons VSOP)", "1 1/2 oz Madiera (Blandy's 5 Year)", "1 tsp Orange Curaçao (Senior Curaçao of Curaçao)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Top with Champagne (~1 1/2 oz Gloria Ferrer Blanc de Noirs), and garnish with a cherry or slice of orange (Luxardo Maraschino cherry).", "body_text": "1 1/2 oz Brandy (Château de Plassons VSOP)\n1 1/2 oz Madiera (Blandy's 5 Year)\n1 tsp Orange Curaçao (Senior Curaçao of Curaçao)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Top with Champagne (~1 1/2 oz Gloria Ferrer Blanc de Noirs), and garnish with a cherry or slice of orange (Luxardo Maraschino cherry).\nOn Thursday night, I was flipping through our copy of\nLatin Quarter Souvenir Book Of Cocktails & How To Mix Them\nand spotted a curious drink, the Prince of Wales. What was so intriguing about it was that it used Madeira which is one of the lesser used fortified wines in cocktails. Perhaps it gets overlooked due to its oxidized and sharper flavors, but it was used in some older drinks including the\nBoston Egg Nog\nand\nBoston Flip\n. I have no clue if this version of the Prince of Wales started in Boston (one of the Latin Quarter clubs was based here in Boston), or how it relates to the Madeira-less one\nDavid Wondrich\nwrote about in\nImbibe!\n, but it was definitely worth a moment to try out the recipe.\nThe Prince of Wales's began with sparkling wine and orange notes at the beginning of the sip and a very grapey flavor from the Madeira in the middle. Moreover, the swallow contained the brandy's heat and the Angostura's complexity. The Curaçao's orange notes complemented the Madeira rather well; while the sparkling wine's crispness tempered the Madeira's oxidized flavor, the drink was still strongly flavored of Madeira. Overall, the Prince of Wales' usage of three very distinctly flavored grape products made it a rather intriguing tipple.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlKmJ5NcPHI6x0MkTHTyMaf-p8yKp5Y-SkDfp7MyikvPyez5ZrJgt30Vmvi47BuXHnZRsabbbZv6mUk6v4DezY0loGDhTJTkaCaN8-ziRu4KKTbW_-oohyphenhyphennNUnexGM4ZVOhsUXYRAcEg/s320/princewales729.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlKmJ5NcPHI6x0MkTHTyMaf-p8yKp5Y-SkDfp7MyikvPyez5ZrJgt30Vmvi47BuXHnZRsabbbZv6mUk6v4DezY0loGDhTJTkaCaN8-ziRu4KKTbW_-oohyphenhyphennNUnexGM4ZVOhsUXYRAcEg/s800/princewales729.jpg", "comment_count": 0 }, { "title": "madelaine cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/03/madelaine-cocktail.html", "published": "2010-03-30T15:54:00.003-04:00", "updated": "2017-08-29T18:06:13.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "drambuie", "lemon juice", "lime juice", "rum (white)" ], "ingredients": [ "1 oz Light Rum (Treaty Oak Platinum)", "1 oz Drambuie" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist to the recipe.", "body_text": "1 oz Light Rum (Treaty Oak Platinum)\n1 oz Drambuie\nJuice of 1/2 Lime (1/2 oz)\nJuice of 1/2 Lemon (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist to the recipe.\nOn Friday night, I found the Madelaine Cocktail in the 1947 edition of Trader Vic and it was the perfect cocktail to try out two of our new possessions. One was the bottle of\nTreaty Oak Rum\nwhich we were sent as a sample, and the other was a pair of vintage cocktail glasses Andrea bought at the Boston Shaker store. The former is a rum made in Austin using ingredients sourced solely from Texas and has aromas of vanilla and coconut to our noses. For what I believe is an unaged rum, it is rather smooth yet not stripped of flavor.\nThe Madelaine Cocktail's nose had a pleasant lemon oil and vanilla aroma from the twist and rum, respectively. The taste was lemon-lime with a slight rum bite aftertaste. In the middle was a honey and floral flavor from the Drambuie which also donated something herbal and licorice-like on the swallow. In particular, the rum and the lime juice seemed to work rather well together. The drink was on the tart side when we followed the directions of how much juice to add, and the recipe would have benefited from strict volume measurements of juice. I added volume suggestions in parentheses above which should negate variations in individual citrus fruits and changes over time (citrus is generally larger now than in the past). To make my particular drink less tart, I opted to stir in some simple syrup to balance the drink, and sweetening to taste would work just as well as controlling the juice volumes in the recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVBDRt57Z1646878BprW7PnHx-LFUiLveMh-7x9DEggm9SBRhutHc51-XX5zXFnObsdfJIOVgyeSh0jdYV8XuJAQCO4Z35Ff6L6j4726v8-aA5iXLrOfAAor3VG3w_AvsxV4gOrnn_J4/s320/madelaine731.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVBDRt57Z1646878BprW7PnHx-LFUiLveMh-7x9DEggm9SBRhutHc51-XX5zXFnObsdfJIOVgyeSh0jdYV8XuJAQCO4Z35Ff6L6j4726v8-aA5iXLrOfAAor3VG3w_AvsxV4gOrnn_J4/s800/madelaine731.jpg", "comment_count": 2 }, { "title": "kingston", "url": "https://cocktailvirgin.blogspot.com/2010/04/kingston.html", "published": "2010-04-02T15:06:00.003-04:00", "updated": "2017-08-29T18:05:38.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "gin", "grenadine", "lemon juice", "rum" ], "ingredients": [ "1 oz Berkshire Mountain Distillers' Ragged Mountain Rum", "3/4 oz Gordon's Gin", "3/4 oz Lemon Juice", "2 dash Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.", "body_text": "1 oz Berkshire Mountain Distillers' Ragged Mountain Rum\n3/4 oz Gordon's Gin\n3/4 oz Lemon Juice\n2 dash Grenadine\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge.\nOn Sunday night, Andrea and I ventured down to Green Street where bartender Derric Crothers was behind the stick. For my first drink, I requested the Kingston off of the big cocktail menu. The Kingston's aroma smelled like a very dark rum cocktail with hints of lemon; surprisingly, it was more of a molasses note than one would expect from an amber rum like Ragged Mountain. The lemon and gin flavors appeared on the swallow where their sharpness balanced the rich rum and sweet grenadine flavors at the beginning of the sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XxaLZlpcmKfimBiyF7gLSeNbGJAtoGIKho-BYLJ_dw51W6xGz1Cie0ts9sjWyZIOWCqreXg2LzTImtCBB35d0pueErUaUEPMuu2xpf-TSVwFg45WxhJ0-EREEAtYDcW0FbYvjfbxFc4/s320/burntf732.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XxaLZlpcmKfimBiyF7gLSeNbGJAtoGIKho-BYLJ_dw51W6xGz1Cie0ts9sjWyZIOWCqreXg2LzTImtCBB35d0pueErUaUEPMuu2xpf-TSVwFg45WxhJ0-EREEAtYDcW0FbYvjfbxFc4/s800/burntf732.jpg", "comment_count": 0 }, { "title": "burnt fuselage", "url": "https://cocktailvirgin.blogspot.com/2010/04/burnt-fuselage.html", "published": "2010-04-02T15:26:00.004-04:00", "updated": "2017-08-29T18:05:00.104-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Derric Crothers", "source": "Barflies and Cocktails", "year": 1927 }, "categories": [ "#green street", "cognac", "curacao", "vermouth (dry)" ], "ingredients": [ "1 oz Pierre Ferrand Ambre Cognac", "1 oz Grand Marnier", "1 oz Noilly Prat Dry Vermouth" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Pierre Ferrand Ambre Cognac\n1 oz Grand Marnier\n1 oz Noilly Prat Dry Vermouth\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor my second drink at Green Street, I pulled a recipe from their cocktail book (an even larger set of recipes than the 6 page big cocktail menu) and ordered the Burnt Fuselage from Derric Crothers. This equal parts recipe can be found in the 1927\nBarflies and Cocktails\nbook, and Paul Clarke did a decent job of describing its history over at the\nCocktail Chronicles\n. The drink had a rich orange nose from the Grand Marnier; when this was combined with the fresh lemon oil, the aroma smelled very much like Derric had used an orange peel as a twist instead of lemon. The Grand Marnier provided a robust orange flavor as well, and its sweetness was partially countered by the equal part of dry vermouth; still, the balance was a bit on the sweet side for me. The Cognac donated a vanilla aftertaste which followed the vermouth and Grand Marnier spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3emaJm7m2CZ3w7-27jDTaQj1cfDkmypaLj-UiYjc35IVu0-FpPr6OXWlKJhr2wpUmLlf8c-mNuYbOXqE9uGmQO7zcnk1gDoN_q8gj5nMOCduxVIHuNGkk8H8_OIFy7-IJsgfCtfbZB-U/s320/kingston733.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3emaJm7m2CZ3w7-27jDTaQj1cfDkmypaLj-UiYjc35IVu0-FpPr6OXWlKJhr2wpUmLlf8c-mNuYbOXqE9uGmQO7zcnk1gDoN_q8gj5nMOCduxVIHuNGkk8H8_OIFy7-IJsgfCtfbZB-U/s800/kingston733.jpg", "comment_count": 0 }, { "title": "le sime", "url": "https://cocktailvirgin.blogspot.com/2010/04/le-sime.html", "published": "2010-04-04T12:01:00.003-04:00", "updated": "2017-08-29T18:04:18.008-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 edition of World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "cherry brandy", "egg white", "orange juice", "rum", "simple syrup" ], "ingredients": [ "1/4 jigger Rum (1/2 oz Zacapa 23)", "1/4 jigger Orange Juice (1/2 oz)", "1/4 jigger Cherry Brandy (1/2 oz Cherry Heering)", "1 barspoon Simple Syrup", "1/2 Egg White" ], "instructions": "Shake one round without ice and one round with; strain into a cocktail glass.", "body_text": "1/4 jigger Rum (1/2 oz Zacapa 23)\n1/4 jigger Orange Juice (1/2 oz)\n1/4 jigger Cherry Brandy (1/2 oz Cherry Heering)\n1 barspoon Simple Syrup\n1/2 Egg White\nShake one round without ice and one round with; strain into a cocktail glass.\nOn Monday night, I was flipping through Boothby's 1934 edition of\nWorld Drinks and How to Mix Them\nwhen I spotted the Le Sime. The orange juice coupled with the cherry brandy made me think of the\nBlood\nand\nSand\nregardless of there being no Scotch (or sweet vermouth) in the recipe. Andrea gave the thumbs up for an egg white drink and I decided that this curious recipe needed to be tried.\nFor a rum, we decided to go richly flavored and splurged on the Zacapa 23. I think Lemon Hart 80 would have worked splendidly here, as would almost any flavorful rum. Our Le Sime started with dark rum aromas coupled with a little bit of cherry and some woody notes. The beginning of the sip was full of rum and spice with some sort of fruitiness on the swallow. This fruitiness was not distinctly orange or cherry but it definitely complemented the taste of the rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDKFjhh5yi1Py7Ne37yaXz6_qEa6BXBBAep4cMhqi4uCnVFw894bIGCvIRbk2Mab6XjxDKL3EEwecddwRlA6Tdy4Zbz5StdW4QTmK3l1V8sgl2nJgSl4or7tqhwnMWLuncMzfXJHhNUM/s320/lesime734.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDKFjhh5yi1Py7Ne37yaXz6_qEa6BXBBAep4cMhqi4uCnVFw894bIGCvIRbk2Mab6XjxDKL3EEwecddwRlA6Tdy4Zbz5StdW4QTmK3l1V8sgl2nJgSl4or7tqhwnMWLuncMzfXJHhNUM/s800/lesime734.jpg", "comment_count": 0 }, { "title": "joe's fashion", "url": "https://cocktailvirgin.blogspot.com/2010/04/joes-fashion.html", "published": "2010-04-05T14:42:00.004-04:00", "updated": "2017-08-29T18:03:36.629-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "James Beard Taste America event", "year": 2007 }, "categories": [ "applejack", "gin", "lemon juice", "punt e mes", "simple syrup (other)" ], "ingredients": [ "1 oz Gin (Bombay Dry)", "1 oz Applejack (Marquis de Saint-Loup Calvados)", "1/2 oz Punt e Mes", "1/2 oz Lemon Juice", "1/2 oz Five Spice Simple Syrup (" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1 oz Gin (Bombay Dry)\n1 oz Applejack (Marquis de Saint-Loup Calvados)\n1/2 oz Punt e Mes\n1/2 oz Lemon Juice\n1/2 oz Five Spice Simple Syrup (\nrecipe\n)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nOne of the drinks that stood out in Green Street's cocktail book was the Joe's Fashion. Since I was not sure whether or not the Green Street bar had five spice syrup made up, I decided to make this one at home last Tuesday. The drink was invented by Misty Kalkofen back in 2007 for a James Beard Taste America event; moreover, it was served that\nnight\nalong side cocktails by Jackson Cannon and John Gertsen. Our Joe's Fashion was rather apple at the beginning of the sip especially since we upgraded to Calvados from the recipe's call for Laird's Applejack (which weighs in at only 35% apple distillate). The apple was followed by the lemon in the middle, and spices and gin on the swallow. In addition, the Punt e Mes' botanicals meshed with the five spice simple syrup rather well. We were left still clueless as to Joe's identity, but we were quite delighted by the tribute.\nPostnote 10/22/10: Joe's identity was revealed in a LUPEC Boston\npost\n.\nJoe’s Fashion is named after the filly that Joseph Laird Sr rode in the 1840′s. Widely hailed as one of the greatest filly racers and top money winners of all time, Fashion’s abililties and winnings made it possible for the Laird’s to move their distillery to Scobeyville NJ.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EvcO7SqONgtkohOqJlSeOEEeH8oCj2YBAgN_h4aoOPumm_-qVRd1xDl8m-dEGS2N4OhEsJ9RWMtXLDO6vFRpj2-a29gFiZ2Trx1viJVUtGnmVUjy14YDGoomJuR63SmJrRO9WG5sd04/s320/joesfashion736.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EvcO7SqONgtkohOqJlSeOEEeH8oCj2YBAgN_h4aoOPumm_-qVRd1xDl8m-dEGS2N4OhEsJ9RWMtXLDO6vFRpj2-a29gFiZ2Trx1viJVUtGnmVUjy14YDGoomJuR63SmJrRO9WG5sd04/s800/joesfashion736.jpg", "comment_count": 0 }, { "title": "white wine punch", "url": "https://cocktailvirgin.blogspot.com/2010/04/white-wine-punch.html", "published": "2010-04-05T16:08:00.003-04:00", "updated": "2017-08-29T18:01:50.609-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic", "year": 1947 }, "categories": [ "batavia arrack", "lemon juice", "simple syrup", "soda", "wine (white)" ], "ingredients": [ "2 oz White Wine (Cantarutti Ribolla Gialla)", "1 oz Arrack (Batavia Arrack van Oosten)", "1 tsp Lemon Juice", "1 tsp Simple Syrup" ], "instructions": "Shake with ice and strain into a highball glass filled with ice cubes. Fill with soda water, and decorate with a slice of pineapple an a slice of orange (orange slices and a Luxardo Maraschino cherry). Serve with straws.", "body_text": "2 oz White Wine (Cantarutti Ribolla Gialla)\n1 oz Arrack (Batavia Arrack van Oosten)\n1 tsp Lemon Juice\n1 tsp Simple Syrup\nShake with ice and strain into a highball glass filled with ice cubes. Fill with soda water, and decorate with a slice of pineapple an a slice of orange (orange slices and a Luxardo Maraschino cherry). Serve with straws.\nOn Friday night, Andrea had opened a bottle of wine to go with dinner. Later, to use the remainder of the bottle, I found a recipe in our 1947 edition of Trader Vic for White Wine Punch which seemed alluring due to its inclusion of Batavia Arrack. Being frugal with the glassware, I used the wine glasses already on the table instead of fetching the proper highball glasses. The result ended up being a little stronger than the recipe intended.\nWhite wine flavors were on the front of the sip with lemon and arrack on the swallow. The drink was rather crisp from the lemon coupled with the soda water, and it had a pleasant degree of sharp funkiness from the Batavia Arrack. Overall, it was a refreshing drink that would have been more refreshing had I made a tall drink out of it. However, the recipe seemed like it was missing something. The drink would definitely benefit from a barspoon or two of liqueur; perhaps some Maraschino, Cointreau, or St. Germain might elevate this punch to something rather elegant and noteworthy. Although I could see this recipe sans liqueur working quite well in much warmer weather.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdrjRRVurNNFAx2VacTFOdz5wDv5JCc_7MpepWPYIktiLNDXPzxmrWk6voZ0_EgvKl3MfR7JA5DFpHEicCTWCec1PfSQGtiJhRI2GnvhCMxzs7xzj080vrxjL_bUtyhHMsAo1IKIlKlw/s320/whitewinepunch739.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdrjRRVurNNFAx2VacTFOdz5wDv5JCc_7MpepWPYIktiLNDXPzxmrWk6voZ0_EgvKl3MfR7JA5DFpHEicCTWCec1PfSQGtiJhRI2GnvhCMxzs7xzj080vrxjL_bUtyhHMsAo1IKIlKlw/s800/whitewinepunch739.jpg", "comment_count": 0 }, { "title": "crepuscule", "url": "https://cocktailvirgin.blogspot.com/2010/04/crepuscule.html", "published": "2010-04-06T15:30:00.004-04:00", "updated": "2017-08-29T18:01:16.080-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1934 edition of Boothby", "year": 1934 }, "categories": [ "bitters (aromatic)", "bitters (orange)", "cognac", "raspberry syrup", "vermouth (dry)" ], "ingredients": [ "1/2 oz Cognac (Château de Plassons VSOP)", "1/2 oz Dry Vermouth (Noilly Prat)", "1 barspoon Raspberry Syrup (Homemade)", "1 dash Orange Bitters (Angostura Orange)", "1 drop Bitters (Abbott's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Four raspberries muddled in a spoon of simple syrup can substitute for the raspberry syrup.", "body_text": "1/2 oz Cognac (Château de Plassons VSOP)\n1/2 oz Dry Vermouth (Noilly Prat)\n1 barspoon Raspberry Syrup (Homemade)\n1 dash Orange Bitters (Angostura Orange)\n1 drop Bitters (Abbott's)\nStir with ice and strain into a cocktail glass. Four raspberries muddled in a spoon of simple syrup can substitute for the raspberry syrup.\nOur second drink on Friday night came from the 1934 edition of Boothby with the curious name of Crepuscule (meaning twilight). The drink had a rather attractive color that reminded Andrea of tangerines. The smell also reminded us of citrus as it had a spicy orange aroma due to our bitters choices. The Crepuscule had a dry fruit flavor and would probably make for a better aperitif cocktail than our attempt at a nightcap. Moreover, with the dash of Angostura Orange Bitters complemented by the dry vermouth, the drink was surprisingly much more orange flavored than it was raspberry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8U-q7fTBuvK38jU_x_6E_JbwoEszg31EDuqjwSoghf4c3lHTNZEcSjKX8CpwevWaC2vcZXOzkRrzBfI7qQ75DrvxfR6JEnnj743HTtxC0f37unx9bSxeIQoJdveV-1XjRYKNN9fhDmBQ/s320/crepuscule741.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8U-q7fTBuvK38jU_x_6E_JbwoEszg31EDuqjwSoghf4c3lHTNZEcSjKX8CpwevWaC2vcZXOzkRrzBfI7qQ75DrvxfR6JEnnj743HTtxC0f37unx9bSxeIQoJdveV-1XjRYKNN9fhDmBQ/s800/crepuscule741.jpg", "comment_count": 0 }, { "title": "sabath cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/04/sabath-cocktail.html", "published": "2010-04-06T16:19:00.005-04:00", "updated": "2017-08-29T18:00:42.586-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "brandy", "egg", "port (tawny)", "sugar" ], "ingredients": [ "3/4 oz French Brandy (Château de Plassons VSOP)", "3/4 oz Port Wine (Sandeman Tawny)", "1/2 oz Black Coffee", "1/2 barspoon Sugar", "1 Egg" ], "instructions": "Stir the sugar and coffee until the sugar is dissolved. Add rest of ingredients and shake without ice. Add ice, shake, and strain into a claret (wine) glass.", "body_text": "3/4 oz French Brandy (Château de Plassons VSOP)\n3/4 oz Port Wine (Sandeman Tawny)\n1/2 oz Black Coffee\n1/2 barspoon Sugar\n1 Egg\nStir the sugar and coffee until the sugar is dissolved. Add rest of ingredients and shake without ice. Add ice, shake, and strain into a claret (wine) glass.\nOn Saturday night, I was flipping through Jacques Straub's 1914\nDrinks\nwhen I was finally lured into making the Sabath [sic] Cocktail. Overall, the recipe was very much like the\nCoffee Cocktail\n, except that the Coffee Cocktail unlike the Sabath Cocktail, well um, strangely lacks coffee. With recent java-containing successes such as No. 9 Park's\nOrinoco\nand the coffee-infused pisco-containing\nZambito\n, I was curious to see how well the Sabath Cocktail would fair.\nThe beginning of the sip contained the brandy's heat coupled with the coffee's roastedness, and this was followed by the coffee's pleasantly bitter aftertaste on the swallow. I was surprised at how well the port complemented the coffee perhaps through their respective richnesses. As the Sabath Cocktail warmed up, the coffee and port flavors became more apparent and the drink reminded me of a lot of coffee syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKgSendYDTF1BBB5Nh_QPI3lTsNtGS7BCYsycAbwwefwLkF3wwrUqtb9SizwRqkduAV18InjF0gFKgTPDHCE8m0oOq9FQ4N-l-6hOJclnOEBR3MIg5cO2BumdliJJ5OjRfdFgkWLi-Qk/s320/sabath743.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKgSendYDTF1BBB5Nh_QPI3lTsNtGS7BCYsycAbwwefwLkF3wwrUqtb9SizwRqkduAV18InjF0gFKgTPDHCE8m0oOq9FQ4N-l-6hOJclnOEBR3MIg5cO2BumdliJJ5OjRfdFgkWLi-Qk/s800/sabath743.jpg", "comment_count": 0 }, { "title": "punchius pilate", "url": "https://cocktailvirgin.blogspot.com/2010/04/punchius-pilate.html", "published": "2010-04-08T14:12:00.005-04:00", "updated": "2017-08-29T18:00:10.809-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "grapefruit juice", "lime juice", "port (tawny)", "simple syrup", "tea", "tequila" ], "ingredients": [ "750 mL Reposado Tequila (Lunazul)", "8 oz Spiced Lapsang Souchong Tea Syrup (**)", "8 oz Grapefruit Juice (Pink)", "4 oz Lime Juice", "6 oz Port (Sandeman Tawny)", "500 mL Ginger Ale" ], "instructions": null, "body_text": "My friend Matt called upon me again to make a punch for his party. The last time he made that request, I assembled the classic\nXalapa Punch\n. This time it was for his 10th Annual Easter Party which every year has a tequila theme. Not sure how tequila relates to the Easter story -- perhaps agave look like a crown of thorns (*) -- but who am I to question this tasty tradition? The problem was that he wanted a tequila punch, and both the classic and more modern books in my library are surely lacking in this sort of recipe. So it was time to improvise and channel my punch-fu. Furthermore, he asked for it to be refreshing, so a challenging flavor profile was out of the question.\nThinking of what would go well with tequila, I was drawn to the idea of a smokey tea, and Lapsang Souchong was one that we had in the house. The tea concept evolved into a tea syrup that was spiced with clove, cinnamon, and ancho chili powder. For citrus, I decided to soften the flavor by using mainly grapefruit juice with a half part of lime juice to add some crispness while leaving the drink refreshing. I had been toying around with using a liqueur to add some more flavor to the mix with ideas for Drambuie, St. Germain, or Maraschino. Instead, I opted for a tawny port for some richness besides adding a little Sangre de Cristo symbolism to the punch. My original idea was for soda water to lighten up the mix; however, in the testing stage, the drink was a little too dry. Instead, I switched the soda water to ginger ale to work double duty to donate bubbles and sweetness.\n750 mL Reposado Tequila (Lunazul)\n8 oz Spiced Lapsang Souchong Tea Syrup (**)\n8 oz Grapefruit Juice (Pink)\n4 oz Lime Juice\n6 oz Port (Sandeman Tawny)\n500 mL Ginger Ale\nChill syrup and ginger ale in refrigerator and tequila in the freezer. Mix in bowl, add ice ring (***), and add gingerale. Stir gentle, and serve.\n(**) Lapsang Souchong Tea Syrup\n1. Boil water and measure out 6 oz. Add Lapsang Souchong tea (I added 3 tea bags to 12 oz for a double batch) and let steep for 5 minutes.\n2. While the tea is steeping, muddle 1-2 cloves (I used 3 for a double batch), add 1/4 tsp cinnamon, 1/8th tsp ancho chili powder, and the half the zest of a grapefruit.\n3. Measure out 6 oz (by volume) of sugar. Add an ounce or two to the zest/spice mixture and muddle to extract the zest's oil.\n4. After the tea is steeped, add in all sugar, zest, and spices. Stir until sugar is dissolved. Cover and let sit for a few hours. Strain through a tea towel and store in refrigerator. Makes around 8 oz of syrup.\n(***) Ice ring: Use a metal bundt cake pan, add a centimeter or so of water and let freeze. Add citrus slices and add enough water to cover the slices and let freeze. Add another centimeter or so of water and let freeze. Repeat layers until pan is full. I used a layer of orange (rings cut in quarters) over a layer of lemon (rings cut in quarters as well).\nUnfortunately, I did not take a picture of the punch and by the time I thought of it, it was mainly gone. Yes, it went quick -- a double portion of the recipe above. Moreover, the ice ring garnered a few Martha Stewart comments thrown my way. The popular name for the punch ended up being Punchius Pilate which kept with the holiday theme. I do regret not getting organized sooner and ordering plastic crucifixes or other to freeze in the ice or to use as garnish.\nIn retrospect, the spice mixture could have been augmented. Perhaps doubling the cinnamon, ancho chili powder, and grapefruit zest might have added more flavors on the swallow. The clove seemed at the right level to me though. Then again, no one complained that the punch was boring or flavorless so perhaps the levels were just right.\n(*) I apologize in advance if any of this offensive to your religion. I know only enough about Christianity to be dangerous, so there is a decent chance that some of it strayed from the intended light-hearted holiday humor into something else. And after 2 or 3 glasses of this punch, I would hope that bygones would be bygones.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "mackinnon", "url": "https://cocktailvirgin.blogspot.com/2010/04/mackinnon.html", "published": "2010-04-10T15:00:00.002-04:00", "updated": "2017-08-29T18:00:03.031-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Esquire Drink Book", "year": 1938 }, "categories": [ "#rendezvous", "drambuie", "lemon juice", "lime juice", "rum", "soda" ], "ingredients": [ "1 1/2 oz Drambuie", "1/2 oz Old Monk Rum", "1/2 oz Lemon Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a highball glass filled with ice. Top with soda water, and add straw.", "body_text": "1 1/2 oz Drambuie\n1/2 oz Old Monk Rum\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\nShake with ice and strain into a highball glass filled with ice. Top with soda water, and add straw.\nOn Monday night, Andrea and I headed over to Rendezvous for some dinner and drinks. It turns out that Mondays are their tapas night which is a supplement to their regular menu. For drinks, bartender Scott Holliday let me peruse through the house cocktail book for a selection. The one that stood out was the MacKinnon, an interesting highball that uses Drambuie liqueur as the primary spirit in a John Collins sort of way. The drink is named after the captain who gave Prince Charles Edward Stuart sanctuary back in 1746. The lore is that Captain John MacKinnon was rewarded by the prince with the recipe for Drambuie for his efforts, although some write off the tale as marketing ploy to sell more product. Either way, the recipe honoring the good captain first appeared in the 1938\nEsquire Drink Book\n.\nScott and I bandied about what rum would work best. Apparently, the original recipe calls for a white rum; however, his recipe only lists \"rum\" and we figured a richly flavored one like Old Monk might give the drink a little bit more body. The MacKinnon proved to be a worthy highball with the Drambuie's sweetness being balanced quite well by the citrus and soda. The nose was filled with the citrus and the rum aromas, and the sip was rich, sweet, and Scotchy. The swallow contained the citrus crispness along with a cinnamon sort of flavor. When Scott straw-tasted the drink, he commented that the MacKinnon was his \"new favorite Tiki\"-esque drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkSXzmkpoP9oaN32Hb6-2PXqhlqxrNoKhDNoNTpH62-oHQK5KLw1GT2Gcbm-EiURRj2y9JJPlFd8TQs3O5ibakYfUuXV66I8KPO2xzi3Hs3PaXWwnquRjTjnA8F-z4yMs7tJMNUOn7kg/s320/rendezvous749.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkSXzmkpoP9oaN32Hb6-2PXqhlqxrNoKhDNoNTpH62-oHQK5KLw1GT2Gcbm-EiURRj2y9JJPlFd8TQs3O5ibakYfUuXV66I8KPO2xzi3Hs3PaXWwnquRjTjnA8F-z4yMs7tJMNUOn7kg/s800/rendezvous749.jpg", "comment_count": 0 }, { "title": "sky pilot", "url": "https://cocktailvirgin.blogspot.com/2010/04/sky-pilot.html", "published": "2010-04-10T20:07:00.005-04:00", "updated": "2017-08-29T17:59:27.537-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Complete Bar Guide", "year": 1977 }, "categories": [ "#rendezvous", "calvados", "grenadine", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Apple Brandy (Calvados)", "3/4 oz Heavy Rum (Myers's Dark Rum)", "1/2 oz Lime Juice", "1/4 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Apple Brandy (Calvados)\n3/4 oz Heavy Rum (Myers's Dark Rum)\n1/2 oz Lime Juice\n1/4 oz Grenadine\nShake with ice and strain into a cocktail glass.\nWhen it was time for my second drink at Rendezvous on Monday, I asked bartender Scott Holliday to make me another drink that I had spotted in their cocktail book, the Sky Pilot. This drink seemed like it would make a good follow up to the\nMackinnon\ndue to the overlapping ingredients of dark rum and lime juice. While cocktails called the Sky Pilot appear in my collection as early as 1937 in\nCafé Royal Cocktail Book\n, I was only able to find one with this ingredient set in Stan Jones' 1977\nComplete Bar Guide\n.\nFor a heavy rum, Scott chose Myers's Dark Rum instead of repeating the Old Monk from before. When I smelled the drink, it had a very apple nose from the Calvados whereas Andrea perceived the dark rum aromas more. The beginning of the sip was all about the rum, and the swallow was all the fruit flavors. I found it rather odd that the apple was not perceived at the beginning of the sip, but perhaps those flavors were just overwhelmed by the Myers's. Interestingly, both Andrea and Scott commented that the drink seemed a little salty to them.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvXOMj9QmoawHQbsO6cKwAQnOP2FBmmnVP3B0xvIpCfFCAU2MIU8t1wRX_xhmI6sTK_9GbaNdoKlYXtpQN7le0R49_zE4wjp5IfqpGyOo2JHMT3n1Ny2YEVxdFtSFSDZqUhmdDG1vuQM/s1600/rendezvous750.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvXOMj9QmoawHQbsO6cKwAQnOP2FBmmnVP3B0xvIpCfFCAU2MIU8t1wRX_xhmI6sTK_9GbaNdoKlYXtpQN7le0R49_zE4wjp5IfqpGyOo2JHMT3n1Ny2YEVxdFtSFSDZqUhmdDG1vuQM/s800/rendezvous750.jpg", "comment_count": 2 }, { "title": "marconi wireless no. 2", "url": "https://cocktailvirgin.blogspot.com/2010/04/marconi-wireless-no-2.html", "published": "2010-04-12T15:42:00.004-04:00", "updated": "2017-08-28T19:06:35.243-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "coppa" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Corey Bunnewith", "source": "Coppa", "year": null }, "categories": [ "#coppa", "applejack", "chartreuse (green)", "punt e mes" ], "ingredients": [ "2 1/4 Clear Creek Eau de Pome", "1/2 oz Green Chartreuse", "1/2 oz Punt e Mes" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 1/4 Clear Creek Eau de Pome\n1/2 oz Green Chartreuse\n1/2 oz Punt e Mes\nStir with ice and strain into a rocks glass.\nOn Wednesday, I met Andrea in the South End after her hair appointment and our plan was to finally visit Coppa. We had delayed a trip over there due to the crowds and to the long walk from the subway that seemed daunting in the winter months. Alas, with this weather, the walk was rather pleasant, and with a short wait, we had a pair of seats at the bar. One of the interesting aspects of Coppa's bar is that the establishment has a limited\ncordial and liqueur\nand not a full liquor license. Therefore, certain verboten spirits were represented symbolically in syrups, infusions, or other substitutions. What makes this aspect succeed so well is head bartender Corey Bunnewith's classical training at the Culinary Institute of America which gives him some extra tools and ideas with which to work. It seemed like Andrea was more drawn to Corey's chef-tender concoctions like her first drink, a Tangerine Batida, which was a combination of tangerine, dulce de leche, toasted pignole, and xanthum gum-thickened Cabana Cachaca.\nFor my first drink, I asked bartender Ian to make me the Marconi Wireless No. 2 off of their cocktail menu. Corey described the drink as a combination of the original\nMarconi Wireless\nand a\nGreen Point\n. Corey commented that people were a little taken aback by his green (instead of yellow) Chartreuse-containing Green Point, but I reassured him that I have seen and had it both ways. What I found more odd than his inclusion of Green Chartreuse in this chimera was the absence of orange bitters which is one of the major flavors to me in the Marconi Wireless as well as an ingredient in my preferred Green Point recipe. Since Corey could not use applejack or Calvados due to the licensing, he utilized an apple eau de vie instead.\nThe interplay of green Chartreuse and Punt e Mes in this drink was rather interesting. The combination donated an almost Fernet Branca-like hint, and the Punt e Mes seemed to mellow out the sharper notes in the Chartreuse. The apple flavor was a bit more subtle and appeared more on the swallow than on the sip like a Calvados would.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2w3U_TzcUG6Pu6mLcdGpWmgsRVe0jUaFMo_rG4UoJqZbWAScdik0xhUkQGP4Sjmlk485K0hijIGvqu9IwNbUfOyNLC_1SgBt_6LOeDADw9g_9-BZQcnYSU-SGdhGh73QEVmUVmSFzVM/s320/coppa752.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2w3U_TzcUG6Pu6mLcdGpWmgsRVe0jUaFMo_rG4UoJqZbWAScdik0xhUkQGP4Sjmlk485K0hijIGvqu9IwNbUfOyNLC_1SgBt_6LOeDADw9g_9-BZQcnYSU-SGdhGh73QEVmUVmSFzVM/s800/coppa752.jpg", "comment_count": 0 }, { "title": "italian witch doctor", "url": "https://cocktailvirgin.blogspot.com/2010/04/italian-witch-doctor.html", "published": "2010-04-12T18:22:00.004-04:00", "updated": "2017-08-28T19:05:56.630-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "coppa" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Corey Bunnewith", "source": "Coppa", "year": null }, "categories": [ "#coppa", "becherovka", "bitters (mole)", "brandy", "honey" ], "ingredients": [ "1 1/2 oz Giovi Grappa with Stinging Nettles & Lemon Peel", "1/2 oz Becherovka", "1/2 oz Honey Syrup (3:1)", "2 dash Fee's Chocolate Bitters", "1 pinch Maldon Sea Salt" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "1 1/2 oz Giovi Grappa with Stinging Nettles & Lemon Peel\n1/2 oz Becherovka\n1/2 oz Honey Syrup (3:1)\n2 dash Fee's Chocolate Bitters\n1 pinch Maldon Sea Salt\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nFor my second cocktail at Coppa on Wednesday night, I asked bartender Ian to make me the Italian Witch Doctor. When I asked bar manager Corey Bunnewith about the grappa and what went into the infusion, I learned that he was using a pre-flavored grappa and he offered us a taste. The Giovi grappa was rather amazing. It started with a lemon bite at the beginning, a stinging bitterness at the end, and a milky aspect that mellowed it out. In the Italian Witch Doctor, the flavored grappa paired up nicely with another herbal ingredient, the Becherovka liqueur, which is full of cinnamon, anise, and clove notes. The pairing of Becherovka with honey reminded me of Eastern Standard's\nMetamorphosis\n, and the honey donated a glorious richness to the drink without making it too sweet. Perhaps it was the pinch of sea salt that helped to shift the drink away from seeming as sweet; this addition might have relieved the need to add a sour flavor to the drink to balance the sweetness level. While the honey did smooth out the drink, the clove and nettle flavors were still noticeable on the swallow along with the chocolate note from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcvHGtL9d8GdoXy81LOmajqmcSNNwJOr_T4fGxkRRT7jk-2pCUJJJrPilLpkIamGoE8MgrEcVZjY8OJrcg_45FxqHnXR0yYYGmnrEHjSUm8-N649QrpIcj1-MOuuF6P8DXiWf_HUm50g/s320/coppa754.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcvHGtL9d8GdoXy81LOmajqmcSNNwJOr_T4fGxkRRT7jk-2pCUJJJrPilLpkIamGoE8MgrEcVZjY8OJrcg_45FxqHnXR0yYYGmnrEHjSUm8-N649QrpIcj1-MOuuF6P8DXiWf_HUm50g/s800/coppa754.jpg", "comment_count": 0 }, { "title": "riccardo", "url": "https://cocktailvirgin.blogspot.com/2010/04/riccardo.html", "published": "2010-04-13T16:01:00.002-04:00", "updated": "2017-08-28T19:05:23.952-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "coppa" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Coppa", "year": null }, "categories": [ "#coppa", "cherry brandy", "mezcal", "orange juice", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Del Maguey Crema de Mezcal", "3/4 oz Cherry Heering", "3/4 oz Orange Juice", "3/4 oz Cinzano Sweet Vermouth", "3 dash Chili Flake Syrup" ], "instructions": "Shake with ice and strain into a rocks glass filled with fresh ice. Garnish with a cherry.", "body_text": "3/4 oz Del Maguey Crema de Mezcal\n3/4 oz Cherry Heering\n3/4 oz Orange Juice\n3/4 oz Cinzano Sweet Vermouth\n3 dash Chili Flake Syrup\nShake with ice and strain into a rocks glass filled with fresh ice. Garnish with a cherry.\nFor my last drink at Coppa on Wednesday night, I asked bartender Ian to make me the Riccardo which seemed like an interesting twist on the\nBlood\nand\nSand\n. Given that the Blood and Sand is named after a movie about bullfighting in Mexico, Mezcal and chili definitely seemed to make more sense than the original's Scotch. I wondered whether the Riccardo was named after a character in the movie so I asked bar manager Corey Bunnewith about the drink. Corey explained that it was named after a South End real estate guy who ordered enough of these concoctions to have the drink named after him. Apparently, this gentleman is as bright, cheerful, spicy, and full of life as the drink itself.\nThe Riccardo started with an almost Scotch-like nose due to the smoke notes in the Mezcal. The agave flavors appeared at the beginning of the sip, the orange and cherry notes in the middle, and the Mezcal's smoke on the swallow. Moreover, the chili pepper syrup generated a lingering tingle at the back of the throat after each swallow. Corey explained that the chili flake syrup was lightly flavored which was why the pepper notes did not come across as a burning heat on the tongue instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvRiaveuLIM2tn9S7Fihc7yiD9wzTlcsTEcB0B_OjPuuMD7dI-HOxYYn4qZU-OZ1pXvOiUiapQjDauvZaZIUQAquHfXyA39YUGcUyx8wiQTHAONJ663XretoUypSUtu92uPavFeAKehs/s320/coppa755.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvRiaveuLIM2tn9S7Fihc7yiD9wzTlcsTEcB0B_OjPuuMD7dI-HOxYYn4qZU-OZ1pXvOiUiapQjDauvZaZIUQAquHfXyA39YUGcUyx8wiQTHAONJ663XretoUypSUtu92uPavFeAKehs/s800/coppa755.jpg", "comment_count": 0 }, { "title": "portly penguin", "url": "https://cocktailvirgin.blogspot.com/2010/04/portly-penguin.html", "published": "2010-04-13T16:40:00.002-04:00", "updated": "2017-08-28T19:04:53.510-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "bitters (orange)", "cherry brandy", "gin", "lime juice", "port (tawny)" ], "ingredients": [ "3/4 oz Gin (Bombay Dry)", "3/4 oz Cherry Heering", "3/4 oz Port (Sandeman Tawny)", "3/4 oz Lime Juice", "1 dash Angostura Bitters", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Gin (Bombay Dry)\n3/4 oz Cherry Heering\n3/4 oz Port (Sandeman Tawny)\n3/4 oz Lime Juice\n1 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass.\nFor Thursday Drink Night on Mixoloseum, the theme was \"gin\". After avoiding the Pegu Club as a starting point and leaving it for\nDoug\n, and after a few failed attempts trying to make a Cynar, port, and gin drink, I shifted gears and used the Penguin Cocktail (equal parts gin, Cherry Heering, and Benedictine) that we served at our\nInternational Migratory Bird Day\nparty two years ago as a new starting point. Perhaps I was also heavily influence by the Blood and Sand-like\nRiccardo\nfrom the night before; I swapped out the Benedictine for lime juice and the port that was still on the counter from the previous round of tinkering akin to the Riccardo's orange juice and sweet vermouth. I kept the equal parts ratio, and the cocktail ended up being dubbed the Portly Penguin. The drink was rather rich from the cherry brandy and tawny port, and the sip started with a thick mouthfeel that was cut into at the end by the lime's crispness. The swallow also contained the complex herbal notes from the bitters, gin, and Cherry Heering and this helped to dry out the drink's balance as well. As the drink warmed up a little, the balance began to shift a little to the tart side, so perhaps people who favor sweeter drinks might want to add a barspooon of simple syrup to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SUGZle9S2p_kEfRX4Q8ZWo5Q34mrG4rZSQNOGOV2XRPTeSe_qdBy9Wl-iiTWVcPXFNzFKY1B4u2QMU31mq37LQBbvf7XOVpzCrDJPXnUP_Sobw92l2bYMtRpmwXiA89Djchgjt9Papw/s320/portlypenguin757.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SUGZle9S2p_kEfRX4Q8ZWo5Q34mrG4rZSQNOGOV2XRPTeSe_qdBy9Wl-iiTWVcPXFNzFKY1B4u2QMU31mq37LQBbvf7XOVpzCrDJPXnUP_Sobw92l2bYMtRpmwXiA89Djchgjt9Papw/s800/portlypenguin757.jpg", "comment_count": 2 }, { "title": "alberto", "url": "https://cocktailvirgin.blogspot.com/2010/04/alberto.html", "published": "2010-04-15T16:25:00.003-04:00", "updated": "2017-08-28T19:04:24.045-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "cointreau", "gin", "lillet", "sherry" ], "ingredients": [ "1/3 Dry Gin (1 oz Ryan & Wood Knockabout)", "1/3 Lillet (1 oz)", "1/3 Dry Sherry (1 oz Lustau Los Arcos Dry Amontillado)", "1 dash Cointreau (1 barspoon)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1/3 Dry Gin (1 oz Ryan & Wood Knockabout)\n1/3 Lillet (1 oz)\n1/3 Dry Sherry (1 oz Lustau Los Arcos Dry Amontillado)\n1 dash Cointreau (1 barspoon)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nOn Saturday, I spotted another Massachusetts gin at Downtown Wine and Spirits in Davis Square and this one was from the Ryan & Wood Distillery in Gloucester, MA. Previously, I had seen their Folly Cove Rum at Atlas Liquors and elsewhere, but our need for another rum on our shelves right now is rather low. Their gin did tempt me enough to buy a bottle for um, academic purposes and to fill the impending void when the last ounce of No. 209 Gin is drained. Tasting the spirit straight, it had a vibrant citrus nose and the taste was more juniper and licorice than citrus. Moreover, it had a sweet or malty grain aspect to it as well.\nFor a drink that night, I picked the Alberto from the\nCafé Royal Cocktail Book\nas a good recipe to try out the Knockabout. The Alberto started with an orange aroma from the twist's oil and Cointreau. The sip was dry with light fruit notes from the Lillet and the Cointreau, and the swallow was a combination of the nutty sherry and the gin. Overall, the Knockabout worked rather well in the cocktail, and the Alberto recipe seemed like it would make for a rather good aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3jcw6a2wZ3WFNNHpiWfLAkLd4HCj4a-Lb2A0P1uVUZ-lx0KNg_5VY75T_xwW2Fate8fUMLPWf1ZYOm_QUWgXH-NgWFBNrWfifnjzZpqAsiAxOMrSQRXn8vN_PvzejpRBYl744K8T0-I/s320/knockabout759.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3jcw6a2wZ3WFNNHpiWfLAkLd4HCj4a-Lb2A0P1uVUZ-lx0KNg_5VY75T_xwW2Fate8fUMLPWf1ZYOm_QUWgXH-NgWFBNrWfifnjzZpqAsiAxOMrSQRXn8vN_PvzejpRBYl744K8T0-I/s800/knockabout759.jpg", "comment_count": 0 }, { "title": "[ted's tiki hut]", "url": "https://cocktailvirgin.blogspot.com/2010/04/teds-tiki-hut.html", "published": "2010-04-16T13:33:00.005-04:00", "updated": "2017-08-28T19:03:46.621-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (Angostura)", "bitters (other)", "falernum", "lime juice", "pimento dram", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Barbancourt Estate Reserve Rum", "1/2 oz Fee's Falernum", "1/2 oz Lime Juice", "1 barspoon St. Elizabeth Allspice Dram", "1 dash Bittermens 'Elemakule Tiki Bitters" ], "instructions": null, "body_text": "1 oz Smith & Cross Rum\n1 oz Barbancourt Estate Reserve Rum\n1/2 oz Fee's Falernum\n1/2 oz Lime Juice\n1 barspoon St. Elizabeth Allspice Dram\n1 dash Bittermens 'Elemakule Tiki Bitters\nTrim the fruit away from a lemon wedge; score the pith side of the peel with a few lines using a knife; place peel in plate and add a few dashes of Angostura Bitters followed by a dash of Lemon Hart 151 Rum; set afire on plate. As the peel is burning, shake rest of ingredients with ice and strain into a rocks glass. Twist peel over drink to express the oils and drop in glass.\nOn Sunday night, Andrea and I needed an adventure to get us out of the house, so we trekked over to Craigie on Main where Ted and Paul were tending the bar that night. When I asked bartender Ted Gallagher if he had any new drinks he was excited about, he mentioned only a few of the ingredients of this drink before I stopped him and gave him the thumbs up. Nothing seems to get the attention of other bar patrons than a drink -- or in this case garnish -- on fire, and Ted's theatrical preparation of this drink may have been overshadowed by the drink itself.\nThe drink lacked an official name so I dubbed it here Ted's Tiki Hut or perhaps the Tedtiki. The drink started with a lemon oil nose with hints of falernum and Angostura spices. Sweet lime flavors were on the sip, and the swallow proved to be crisp and spicy. The swallow also contained the funky pot stilled flavors of the Smith & Cross Rum as well. As the drink warmed up, the clove and allspice from the falernum and dram began to take a more dominant role in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XL2WJYqj4zGA-hP35hyJSuTI-AjriHI21-petmVLfEpjzUs_rjY1z8waDBgdlIb5BNaHEk67fhI5cIW1jdXx1qoHKHLh3-EEN8lLZhq8Qn9tiytBUFVcjmwixK62QfTr-By9GMUFNSE/s320/craigie761.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XL2WJYqj4zGA-hP35hyJSuTI-AjriHI21-petmVLfEpjzUs_rjY1z8waDBgdlIb5BNaHEk67fhI5cIW1jdXx1qoHKHLh3-EEN8lLZhq8Qn9tiytBUFVcjmwixK62QfTr-By9GMUFNSE/s800/craigie761.jpg", "comment_count": 0 }, { "title": "perfect hand", "url": "https://cocktailvirgin.blogspot.com/2010/04/perfect-hand.html", "published": "2010-04-16T14:37:00.003-04:00", "updated": "2017-08-28T19:03:18.033-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "aperol", "bitters (mole)", "genever", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Aperol", "1/4 oz Carpano Antica Sweet Vermouth", "1/4 oz Dolin Dry", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Aperol\n1/4 oz Carpano Antica Sweet Vermouth\n1/4 oz Dolin Dry\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor my second drink at Craigie on Main, bartender Ted Gallagher suggested a variation on Milk and Honey and Little Branch's\nLeft Hand\nthat he created. Here, Ted swapped one malty spirit (Bourbon) for another (Genever); in addition, the variation split the sweet vermouth in the Left Hand into the classical \"perfect\" half dry and half sweet vermouth, and the sharper Campari was exchanged for the lighter Aperol amaro. The Perfect Hand led off with an orange peel and malty Genever aroma. The orange oil on the nose prepared the mouth for the Aperol on the front of the sip, and the drink was punctuated with Genever's botanicals and the bitter's chocolate on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeGaUd5XQjXae-2FoMG-FDiRMwGgEdDCcmhvL6N-RfUeOopmy_BDVxK71-tAZrxfZf4c-K_xPmI-n8noefSNs5-A4jlpOfOzoIhUP_Z-5A_GaXwqD9eq2UUYUoLOTr0F9jIEM98MPYVs/s320/craigie762.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeGaUd5XQjXae-2FoMG-FDiRMwGgEdDCcmhvL6N-RfUeOopmy_BDVxK71-tAZrxfZf4c-K_xPmI-n8noefSNs5-A4jlpOfOzoIhUP_Z-5A_GaXwqD9eq2UUYUoLOTr0F9jIEM98MPYVs/s800/craigie762.jpg", "comment_count": 0 }, { "title": "[posta aerea ]", "url": "https://cocktailvirgin.blogspot.com/2010/04/posta-aerea.html", "published": "2010-04-16T15:28:00.003-04:00", "updated": "2017-08-28T19:02:46.439-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Paul", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "campari", "champagne", "honey", "lemon juice" ], "ingredients": [ "1 oz Campari", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a champagne flute. Top with champagne and add a lemon twist.", "body_text": "1 oz Campari\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup\nShake with ice and strain into a champagne flute. Top with champagne and add a lemon twist.\nFor my last drink at Craigie on Main on Sunday night, I asked bartender Paul to make a drink that would complement the cheese plate we had just ordered. What would best sum up his drink is an Italian amaro variation of the classic\nAir Mail\n. Here, he used Campari and lemon juice in place of the rum and lime juice while keeping the honey syrup and sparkling wine ingredients intact. The Campari donated a vibrant red hue to the drink and the lemon twist added an equally vibrant nose. The Campari, lemon, and sparkling wine provided a pleasant sharpness that worked well with the cheeses. These sharp notes were partially balanced by the honey syrup which added both a rich mouthfeel and a degree of sweetness to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAseoTIsWOB43rSzLNjyt72QTJPxPH8bmbqzr7aNV4kI_YvpbtozUDZoI4uzyjVdQE8BhQcLJ40IrcW27JsCYAN0uw3N24iw9VMbMjlklRf58o3KdFTbGh7S8DbVMs2WFGhu4fHpnJzU/s320/craigie763.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAseoTIsWOB43rSzLNjyt72QTJPxPH8bmbqzr7aNV4kI_YvpbtozUDZoI4uzyjVdQE8BhQcLJ40IrcW27JsCYAN0uw3N24iw9VMbMjlklRf58o3KdFTbGh7S8DbVMs2WFGhu4fHpnJzU/s800/craigie763.jpg", "comment_count": 0 }, { "title": "casablanca", "url": "https://cocktailvirgin.blogspot.com/2010/04/casablanca.html", "published": "2010-04-17T16:32:00.002-04:00", "updated": "2017-08-28T19:02:10.471-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro", "bitters (other)", "rock candy syrup", "whiskey" ], "ingredients": [ "2 oz Medjool Date-infused Gentleman Jack", "1/2 oz S. Maria al Monte Amaro", "1/2 oz Rock Candy Syrup", "1 dash Ginger Bitters (Housemade)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Medjool Date-infused Gentleman Jack\n1/2 oz S. Maria al Monte Amaro\n1/2 oz Rock Candy Syrup\n1 dash Ginger Bitters (Housemade)\nStir with ice and strain into a rocks glass.\nAfter my DJ gig on Monday night, Andrea and I walked over to Eastern Standard to get dinner and drinks. For my first cocktail, I asked bartender Josh Taylor for the Casablanca off of the infusion section of the menu. \"A thousand and one pleasures to be yours\" was the subtitle underneath the drink name, and Josh more aptly described the drink as a\nToronto\nvariation. The menu listed both dates and vanilla flavors; however, the vanilla was not in the whiskey but in the housemade rock candy syrup. When I inquired about the ginger bitters, Josh replied that they were his creation and were a result of needing to use an excess of ginger purchased for an event last year.\nThe Casablanca started with a whiskey, ginger, and herbal nose. The dates provided a richness that mellowed the whiskey, and the drink was minty and slightly spicy on the swallow. The S. Maria al Monte proved to be more gentle in this drink than the Fernet Branca in the Toronto.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFOEthJj2PFtyBdFgD2lnjtSa3dOcM6lwRFMxjD99xVn8QeNzBvMp9LjfsR8CZCnMFbFwfbX4mCGccMq2cGqXigOOu83VVLZbPLUlBcv6LR9nNZK6Rf3MZsQZ1jrLvKL6rqSuiWyyY2A/s320/casablanca764.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFOEthJj2PFtyBdFgD2lnjtSa3dOcM6lwRFMxjD99xVn8QeNzBvMp9LjfsR8CZCnMFbFwfbX4mCGccMq2cGqXigOOu83VVLZbPLUlBcv6LR9nNZK6Rf3MZsQZ1jrLvKL6rqSuiWyyY2A/s800/casablanca764.jpg", "comment_count": 1 }, { "title": "copley lady", "url": "https://cocktailvirgin.blogspot.com/2010/04/copley-lady.html", "published": "2010-04-17T17:59:00.004-04:00", "updated": "2017-08-28T19:00:35.008-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Josh Taylor", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro nonino", "bitters (mole)", "madeira", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac 6 Year Rye", "1/2 oz Barbeito Bual Madeira Boston Special Reserve", "1/2 oz Amaro Nonino", "1 dash Fee's Chocolate Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Shake with ice and strain into cocktail glass. Grate nutmeg over drink. Stir with ice and strain into a cocktail glass. Garnish with a green and a red cherry.", "body_text": "2 oz Sazerac 6 Year Rye\n1/2 oz Barbeito Bual Madeira Boston Special Reserve\n1/2 oz Amaro Nonino\n1 dash Fee's Chocolate Bitters\nStir with ice and strain into a rocks glass.\nFor my second drink at Eastern Standard, I asked bartender Josh Taylor if he had anything that he had been tinkering with, and he replied that he had one with Madeira! And not just one with Madeira, but one that used a rather delicious one - Barbeito Bual Madeira Boston Special Reserve - that he let us taste. The spirit was sharp and raisiny and Andrea commented that it was \"sweet and tangy\" and a definite step up in quality and smoothness from our Blandy's 5 Year Malmsey Madeira at home.\nThe drink Josh proposed had rye paired with Madeira with some amaro and chocolate bitters to round out the drink. The Madeira beautifully brought out the malt notes in the rye, and the chocolate bitters and Amaro Nonino provided a pleasing bitter complexity on the swallow. Overall, the drink was kind of dry and rather delightful.\nThe drink lacked a name so we came up with two suggestions given the whiskey and Madeira pairing. The first was based on the Boston Flip which appears in the 1934 Boothby\nWorld Drinks And How To Mix Them\n(there are a few other old drinks with Boston in the name that contain Madeira like the Boston Egg Nog), and thus we came up with the Boston Clipper which also shares the nautical aspect of Madeira:\nBoston Flip\n• 1 oz Whiskey\n• 1 oz Madeira\n• 1/2 oz Simple Syrup\n• 1/2 Egg Yolk\nShake with ice and strain into cocktail glass. Grate nutmeg over drink.\nAnd the second was based on the Creole Lady which we had first spotted on the\nLUPEC\nwebsite and made at home a few years ago. Since then, I have found the recipe in Stan Jones, and the earliest reference I have spotted was in the 1937\nCafé Royal Cocktail Book\nin the supplementary list of cocktail names (sans recipe). The name we derived from this drink was the Copley Lady after near by Copley Square:\nCreole Lady Cocktail\n• 1 1/4 oz Rye (or Bourbon)\n• 1 1/4 oz Madeira\n• 1/4 oz Grenadine\nStir with ice and strain into a cocktail glass. Garnish with a green and a red cherry.\nThe dual cherry garnish screams out the Stan Jones' 1970's influence, and I would love to find the original recipe for it. After emailing Josh with our two suggestions, Josh approved of the Copley Lady and thanked us for alleviating the burden of naming the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZkeNA5NO80Igtcj1TWDLgmNRHvpPo9zZvx1EyuUZ0IGqUqi3FJeEZCE21I2q2c0dl1dT1GmKFJ4msyrfiRawQJmsKeIQyslBie9hnKqq_4o8XkiBXGNOzFm_g1B7-SXBAF6oN4AQa6A/s320/copleylady765.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZkeNA5NO80Igtcj1TWDLgmNRHvpPo9zZvx1EyuUZ0IGqUqi3FJeEZCE21I2q2c0dl1dT1GmKFJ4msyrfiRawQJmsKeIQyslBie9hnKqq_4o8XkiBXGNOzFm_g1B7-SXBAF6oN4AQa6A/s800/copleylady765.jpg", "comment_count": 0 }, { "title": "port antonio", "url": "https://cocktailvirgin.blogspot.com/2010/04/port-antonio.html", "published": "2010-04-18T11:18:00.003-04:00", "updated": "2017-08-28T18:59:35.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Stan Jones", "source": "Stan Jones' book", "year": null }, "categories": [ "falernum", "kahlua", "lime juice", "rum" ], "ingredients": [ "1 oz Gold Rum (Lemon Hart 80)", "1 oz Dark Rum (Diplomático Reserva Exclusiva)", "1/2 oz Lime Juice", "1/2 oz Coffee Liqueur (Kahlúa)", "1/4 oz Falernum (Velvet)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.", "body_text": "1 oz Gold Rum (Lemon Hart 80)\n1 oz Dark Rum (Diplomático Reserva Exclusiva)\n1/2 oz Lime Juice\n1/2 oz Coffee Liqueur (Kahlúa)\n1/4 oz Falernum (Velvet)\nShake with ice and strain into a cocktail glass. Garnish with a lime wheel.\nAfter hearing that the Thursday Drink Night on Mixoloseum's chatroom on the 29th would be Kahlúa-sponsored, I searched CocktailDB for Kahlua drinks and found the Port Antonio. I was able to track it down to Stan Jones' book, and I was lured into the drink by the combination of coffee and lime that has worked so well recently in the\nZambito\n. That and the fact that the drink is very tiki in nature with parallels to the Mai Tai recipe. So on Tuesday night, I mixed up a pair of Port Antonios for Andrea and me.\nThe Port Antonio started with Kahlúa and lime aromas. On the sip was a slightly tart coffee syrup sort of flavor with falernum spices on the swallow. I believe that our drink was less balanced than it should have been since our lime that night was a little sharper than average. The rums, especially the darker one, mingled rather well with the coffee notes, and again the coffee-lime pairing worked splendidly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBQy5bHxcP0giJSwBoFM8SjyCPbjdnh6qFBkuT0mwoKWmWDE-I_sDg4mvRo35JaS9GHH3U0x42CLTJVnVVdnFedLTB2QC29WCXGX0YUbfdtonFu6GXbQ8_BuzAHErhvHtp7w6czg3LWk/s320/portantonio766.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBQy5bHxcP0giJSwBoFM8SjyCPbjdnh6qFBkuT0mwoKWmWDE-I_sDg4mvRo35JaS9GHH3U0x42CLTJVnVVdnFedLTB2QC29WCXGX0YUbfdtonFu6GXbQ8_BuzAHErhvHtp7w6czg3LWk/s800/portantonio766.jpg", "comment_count": 5 }, { "title": "leave it to me", "url": "https://cocktailvirgin.blogspot.com/2010/04/leave-it-to-me.html", "published": "2010-04-19T15:51:00.003-04:00", "updated": "2017-08-28T18:59:04.471-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Bariana: A Practical Compendium of All American and British Drinks", "year": 1896 }, "categories": [ "gin", "lemon juice", "maraschino", "raspberry syrup", "sugar" ], "ingredients": [ "1 2/3 oz Old Tom Gin (Hayman's)", "1/3 oz Maraschino Liqueur (Luxardo)", "1/3 oz Raspberry Syrup (Homemade)", "1/2 oz Lemon Juice", "1 barspoon Powdered Sugar" ], "instructions": "Stir sugar with lemon juice until dissolved. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Garnish with a lemon slice.", "body_text": "1 2/3 oz Old Tom Gin (Hayman's)\n1/3 oz Maraschino Liqueur (Luxardo)\n1/3 oz Raspberry Syrup (Homemade)\n1/2 oz Lemon Juice\n1 barspoon Powdered Sugar\nStir sugar with lemon juice until dissolved. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Garnish with a lemon slice.\nOn Wednesday evening, I was flipping through my English translated copy of\nBariana: A Practical Compendium of All American and British Drinks\n, a French cocktail book written in 1896. The book had sat on my shelf for a bit due to frustration that many of the recipes call for Crème de Noyaux which was added dash-wise along with bitters. Crème de Noyaux was a once prevalent liqueur made from the stone kernels of apricots and sometimes peach and cherry; however, with the fears of the cyanide produced from its digestion (specifically the amygdalin molecules), the product has disappeared from the American market (save for artificially flavored versions). Or perhaps it was due to recipes like the Pink Squirrel falling out favor around the same time.\nHaving gotten over that frustration (sans receiving authentic liqueur from France) or at least enough to proceed, I decided to make the Leave it to Me cocktail which lacks this semi-lost spirit in the ingredients list. The name probably stemmed from the answer to the conversation, \"What are you having?\" \"I don't know.\", especially since the I Don't Know (also known as I.D.K.) cocktail name was spoken for. The Leave it to Me falls in the Daisy camp along with the\n1933 Cosmopolitan\n, the\nMargarita\n, and the\nGin Daisy\n. Daisies are essential Sours with the sugar or simple syrup portion swapped for a sweet liqueur (including orange liqueurs and yellow Chartreuse) or fruit syrup (like grenadine); often times Daisies are served as tall drinks with the addition of soda water.\nThe Leave it to Me turned out a beautiful cloudy watermelon color from the raspberry syrup and lemon juice components. The drink had a fruity tartness at the beginning of the sip with a Maraschino liqueur bitterness accompanying the gin's botanicals at the swallow. The transfer from tart to bitter from the lemon and Maraschino, respectively, was rather intriguing. The annotation for the drink mentions how \"raspberry and Maraschino is a very well-known combination, and it works beautiful as a Sour with Old Tom Gin.\" This pairing was more obvious as the drink warmed up and the raspberry notes came more to the forefront.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMhgR7F4rPOUee9FbBIEuNV0PSQEN3AKqO9dqYWEuGHMYH_vUogg8LAzP3Rb4a8rmPgRwSy9S64sEQkkuv8O5TiQIWoEBZoNHzC4TKtmt3qpt8P4RkgOMLO5hQMIqVyuzKWLU-jAan7k/s320/leaveittome767.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMhgR7F4rPOUee9FbBIEuNV0PSQEN3AKqO9dqYWEuGHMYH_vUogg8LAzP3Rb4a8rmPgRwSy9S64sEQkkuv8O5TiQIWoEBZoNHzC4TKtmt3qpt8P4RkgOMLO5hQMIqVyuzKWLU-jAan7k/s800/leaveittome767.jpg", "comment_count": 1 }, { "title": "zeeland", "url": "https://cocktailvirgin.blogspot.com/2010/04/zeeland.html", "published": "2010-04-20T14:15:00.003-04:00", "updated": "2017-08-28T18:58:27.282-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "*original", "apricot liqueur", "bitters (orange)", "genever", "lillet", "lime juice" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Lillet Blanc", "1/2 oz Rothman & Winter Orchard Apricot", "1/2 oz Lime Juice", "1 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Shake with ice and strain into a rocks glass with fresh ice.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Lillet Blanc\n1/2 oz Rothman & Winter Orchard Apricot\n1/2 oz Lime Juice\n1 dash Orange Bitters\nShake with ice and strain into a cocktail glass.\nLast Thursday, we headed down to the Franklin Southie for their Bols Genever night. For this event, bar manager Joy Richard asked us a few weeks ago if we wanted to submit a Genever recipe and we gladly accepted the challenge. I say challenge because Genever is not the easiest spirit to mix with for it can easily be overwhelmed. Not that the drinks lack deliciousness when mixed like that, but a lot of the beauty in the spirit can be lost (and Genever is mighty tasty drank neat). After a round or two of failed tinkering, I decided to adapt a whiskey drink into a Genever drink, and for a starting point I used the Scofflaw. I cannot remember now which Scofflaw version I used -- the grenadine or the Chartreuse one -- but the format of spirit, aromatized wine, citrus, and sweetener morphed into a Genever, Lillet, lime juice, and apricot liqueur recipe. The end result turned out to be rather similar to a rum-based recipe, the Culross Cocktail variation. For a name, I wanted to pay tribute to a Dutch scofflaw like Bruinsma, but Andrea found the idea of naming it after a criminal or mafioso a little too dark. Instead, I named it after after a province in the Netherlands which had a quirky name -- Zeeland. Not quirky when it translates into Sealand, but strange in terms of A-to-Z-land or in the inevitable similarities to Zoolander.\nThe drink seemed to be a success at the event given the positive feedback and my overhearing people recommending it to their friends. Joy Richard made me my Zeeland that night and it started with a malty nose. The sip was full of a dry citrus and apricot flavor with Genever botanicals and lime on the swallow. Andrea commented that it was a dry drink that would be perfect for a Martini lover, and Ben Sandrof likened it to a Periodista on a light note.\nFor Andrea's first drink, she chose the Cravat created by Brayden C. Burroughs, Esq., and I was lucky enough to score a taste:\nThe Cravat\n• 2 oz Bols Genever\n• 1/2 oz Luxardo Amaretto\n• 1/4 oz Lemon Juice\n• 2 dash Angostura Bitters\n• 1 dash Peychaud's Bitters\nShake with ice and strain into a rocks glass with fresh ice.\nThe Cravat was surprisingly dry which is an attribute I rarely associate with amaretto cocktails. It contained a delicate amaretto flavor with a decent bitters signature on the finish. One of the most notable flavor observations about the recipe was how well the amaretto complemented the malt flavors in the Genever.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuvSVv-Q9Mq2LWusrJ9KJCuVg0hldn18odUIywTVipMDNKECtdUDiKSwIIGFI5jsBC_opJFPrdLkug5z6_rLm3XeTJTB2_LDnQVykbd22BaCPIRTB2-1YJYpIJiOu3jrVyGCzeFzt_1Q/s320/bolsgenever770.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuvSVv-Q9Mq2LWusrJ9KJCuVg0hldn18odUIywTVipMDNKECtdUDiKSwIIGFI5jsBC_opJFPrdLkug5z6_rLm3XeTJTB2_LDnQVykbd22BaCPIRTB2-1YJYpIJiOu3jrVyGCzeFzt_1Q/s800/bolsgenever770.jpg", "comment_count": 1 }, { "title": "the one-armed french hooker", "url": "https://cocktailvirgin.blogspot.com/2010/04/one-armed-french-hooker.html", "published": "2010-04-20T16:31:00.003-04:00", "updated": "2017-08-28T18:57:29.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Emma Hollander", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#franklin", "bitters (Peychaud's)", "champagne", "genever", "grapefruit juice", "st. germain" ], "ingredients": [ "1 1/2 oz Bols Genever", "1 oz St. Germain", "1 oz Grapefruit Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Float prosecco (~1 oz) on top.", "body_text": "1 1/2 oz Bols Genever\n1 oz St. Germain\n1 oz Grapefruit Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Float prosecco (~1 oz) on top.\nFor our second round at the Franklin Southie's Bols Genever event on Thursday, both Andrea and I were drawn to the same cocktail. Entitled \"Lady of the Night,\" it had the subtitle of \"The One-Armed French Hooker.\" The latter name was the one that the drink's creator, Emma Hollander of Trina's Starlite Lounge, wanted to call it before it got semi-censored; moreover, the crowd that night definitely was drawn to ordering the drink by its more colorful name. The One-Armed French Hooker was an attractive pink color from the Peychaud's bitters, and the nose was strongly influenced by the St. Germain elderflower liqueur. The drink was crisp from the bubbles, and the sip contained St. Germain flavors followed by grapefruit. The malty Genever appeared on the swallow, and there was a lingering grapefruit and Peychaud's bitters signature at the end. Any time there is a pairing of St. Germain and grapefruit juice, the drink is almost guaranteed to be a success; one example that comes to mind is the\nGenever Horse's Neck\nthat John Gertsen made for me a while back. Whatever the reason, Emma's drink did not disappoint, and she explained its popularity as, \"[why of course], everyone loves a one-armed French hooker!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTO-ctimKFKJASbjW-wQaqspTs5UKRdwZGWGgZGo5izv32HcpqxfyHi_oxzL4dKoJMZgdoLQsuU3VMUxyLuUXtbODxkWqd8T0ahp6D8ODzHRP98QvQmBzJlxdYHTehPBkeBMqvR2y_j4/s320/bolsgenever771.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTO-ctimKFKJASbjW-wQaqspTs5UKRdwZGWGgZGo5izv32HcpqxfyHi_oxzL4dKoJMZgdoLQsuU3VMUxyLuUXtbODxkWqd8T0ahp6D8ODzHRP98QvQmBzJlxdYHTehPBkeBMqvR2y_j4/s800/bolsgenever771.jpg", "comment_count": 4 }, { "title": "christmas goose", "url": "https://cocktailvirgin.blogspot.com/2010/04/christmas-goose.html", "published": "2010-04-21T14:31:00.002-04:00", "updated": "2017-08-28T18:56:38.545-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Peter Cipriani", "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "benedictine", "bitters (aromatic)", "genever", "sloe gin" ], "ingredients": [ "2 oz Bols Genever", "1/2 oz Plymouth Sloe Gin", "1/2 oz Benedictine", "3 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Pour all ingredients into a punch bowl. Add ice ring to chill.", "body_text": "2 oz Bols Genever\n1/2 oz Plymouth Sloe Gin\n1/2 oz Benedictine\n3 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a cocktail glass.\nFor my third drink at the Bols Genever event last Thursday at the Franklin Southie, I ordered Franklin bartender Peter Cipriani's offering, the Christmas Goose. The drink started with a malty smell and I was quite surprised at how the drink was not too sweet given the other ingredients. The flavor was full of Christmas spice with berry notes on the sip, and herbal notes from the bitters, Benedictine, and Genever on the swallow. Despite the name, it is a drink that would work for any season.\nPictured behind my Christmas Goose cocktail is a bowl filled with the punch created by LUPEC Boston's own Pink Lady. In theory, the recipe reminded me a lot of a\nHemingway Daiquiri\n, but my cup was a bit more intense than I remember Papa's Daiquiri recipe tasting. I did not have a chance to ask Ms. Pink Lady whether she modeled the recipe after the strawberry-flavored non-boozy Princess Punch that is often served at children's birthday parties.\nLa Principessa Punch\n• 1 liter Bols Genever\n• 2 cup Lime Juice\n• 2 cup Grapefruit Juice\n• 1 1/4 cup Luxardo Maraschino Liqueur\n• 1 bag Frozen Strawberries\nPour all ingredients into a punch bowl. Add ice ring to chill.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXI1LR0BOeTy32GsHisCoGBv98hKU7-DKHkjYGuY2YkdC5zJ49toiOON2dMWsG7KjDgYlG39oiMkQ3gIL0I_IeomxeXRBTXCGrOaz1jrcenHhEwl8e0h_VXQafyRcfpvqYr9aOh_9Fdw/s320/bolsgenever772.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXI1LR0BOeTy32GsHisCoGBv98hKU7-DKHkjYGuY2YkdC5zJ49toiOON2dMWsG7KjDgYlG39oiMkQ3gIL0I_IeomxeXRBTXCGrOaz1jrcenHhEwl8e0h_VXQafyRcfpvqYr9aOh_9Fdw/s800/bolsgenever772.jpg", "comment_count": 0 }, { "title": "lalla rookh fizz", "url": "https://cocktailvirgin.blogspot.com/2010/04/lalla-rookh-fizz.html", "published": "2010-04-21T15:48:00.003-04:00", "updated": "2017-08-28T18:55:56.359-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "brandy", "cream", "lime juice", "rum", "soda", "sugar" ], "ingredients": [ "1 barspoon Sugar", "1/2 oz Vanilla (Navan)", "1/2 oz Brandy (Château de Plassons VSOP Cognac)", "1/2 oz Jamaican Rum (1:1 Smith & Cross:Appleton 12 Year)", "1 barspoon Cream" ], "instructions": "Stir sugar with lime juice until dissolved. Add rest of ingredients and ice, shake, strain, and fill with soda water (~2 oz).", "body_text": "Juice of 1/2 Lime (1/2 oz)\n1 barspoon Sugar\n1/2 oz Vanilla (Navan)\n1/2 oz Brandy (Château de Plassons VSOP Cognac)\n1/2 oz Jamaican Rum (1:1 Smith & Cross:Appleton 12 Year)\n1 barspoon Cream\nStir sugar with lime juice until dissolved. Add rest of ingredients and ice, shake, strain, and fill with soda water (~2 oz).\nSunday night, after shopping for vintage glassware at Felton Antiques (particularly the downstairs) and at a thrift store on Moody Street in Waltham, MA, it was time to put some of our plunder to good use! For a drink to fill our 74 cent highballs, I picked the Lalla Rookh Fizz from Jacques Straub's 1914 book\nDrinks\n. The name Lalla Rookh translates to \"tulip cheeked\" in Persian and is used in an endearing way; moreover, the drink may be a tribute to the work penned by Thomas Moore in the 19th century. One of the ingredients in the recipe was listed as \"vanilla\" which was probably short for \"crème de vanille\". Our bottle of Navan that we were sent as a sample seemed like a decent substitute as it is a vanilla-flavored Cognac-based liqueur. For a Jamaican rum, we could not decide whether we should go robust and funky with the Smith & Cross or go dark and rich with the aged Appleton, so we added a half portion of each. Moreover, I was unsure of how much soda water to add and I feared diluting the drink down too much, so I did a portion equal to the unshaken volume instead of filling the glass.\nThe Lalla Rookh Fizz had a rum funk and vanilla nose from the Smith & Cross and Navan, respectively. The sip was limey and rummy with a pleasant vanilla aftertaste. The cream added an opaqueness and perhaps tamed the flavors and spread out the finish. The drink was a lot sharper than a\nRamos Gin Fizz\n, but it was still very refreshing. Perhaps this extra sharpness is why the drink screamed out to me that it needed an egg or egg white in the mix akin to the Ramos.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJB-jHt_30D1kT0oW1AC1uJdwBtLtAm-sHVkjysC7R8iE0TktZdSmx_JcPH1lL-bZE4VxXIS7EEoTXggGOViFAnFoN3KM4vo3PGNuK6h2eqAVqF4oXyFduorp2Fwn8RJBor-iOuLraNQ/s320/lallarookh773.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJB-jHt_30D1kT0oW1AC1uJdwBtLtAm-sHVkjysC7R8iE0TktZdSmx_JcPH1lL-bZE4VxXIS7EEoTXggGOViFAnFoN3KM4vo3PGNuK6h2eqAVqF4oXyFduorp2Fwn8RJBor-iOuLraNQ/s800/lallarookh773.jpg", "comment_count": 0 }, { "title": "2 to 2", "url": "https://cocktailvirgin.blogspot.com/2010/04/2-to-2.html", "published": "2010-04-23T15:11:00.002-04:00", "updated": "2017-08-28T18:54:41.515-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Stephen Cole", "source": "Rogue Cocktail Book", "year": null }, "categories": [ "absinthe", "aperol", "bitters (orange)", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Aperol", "1 oz Absinthe (Kübler)", "1 oz Lemon Juice", "1/4 oz Simple Syrup", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a flamed orange twist.", "body_text": "1 1/2 oz Aperol\n1 oz Absinthe (Kübler)\n1 oz Lemon Juice\n1/4 oz Simple Syrup\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass. Garnish with a flamed orange twist.\nFor our second drink on Sunday night, I selected the 2 to 2 from the\nRogue Cocktail Book\n. The drink was created by Violet Hour's Stephen Cole and works as a companion drink to the\nBroken Shoe Shiner\nin theme. The drink is another reference to Jean Lanfray whose murderous acts were blamed on absinthe consumption instead of just plain drunkenness. The name makes reference to how Lanfray was said to have been drunk from 2pm to 2am daily.\nThe combination of Aperol and absinthe's louching in the 2 to 2 produced an intriguing cloudy peachy orange color, and the drink's nose was dominated by the orange oils from the twist and the anise from the absinthe. The 2 to 2 was a bit more stripped down than the Broken Shoe Shiner as it lacks pineapple juice, Benedictine liqueur, and egg white, so the interplay with the absinthe, Aperol, and lemon juice was much more pronounced. The Aperol and simple syrup did a good job balancing the the absinthe and lemon, and the fruity orange flavors from the bitters and Aperol were rather pleasant on the swallow and accompanied absinthe's anise notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3Gg-gECiHO7-FjIzrBkdE-9osTNRCJZ7dJlmqfNL_yMZ6FEbVW4j77NBTUYVVpOk2IW3AITaQEjMi-OHABgd_10k0ywtbQEGIwipsfXOHnm7c9CymTbgPx1pq94JFFaNv0IJysG6JxQ/s320/two2two775.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3Gg-gECiHO7-FjIzrBkdE-9osTNRCJZ7dJlmqfNL_yMZ6FEbVW4j77NBTUYVVpOk2IW3AITaQEjMi-OHABgd_10k0ywtbQEGIwipsfXOHnm7c9CymTbgPx1pq94JFFaNv0IJysG6JxQ/s800/two2two775.jpg", "comment_count": 0 }, { "title": "chee hoo fizz", "url": "https://cocktailvirgin.blogspot.com/2010/04/chee-hoo-fizz.html", "published": "2010-04-23T15:39:00.006-04:00", "updated": "2022-10-03T10:53:42.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Randy Wong", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (Peychaud's)", "cognac", "cream", "egg white", "falernum", "lime juice", "orgeat", "soda" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "1/2 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Velvet Falernum", "1 1/2 oz Heavy Cream", "4 dash Peychaud's Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a highball glass and top with soda water. Rinse shaker with extra soda and strain on top to add more foam. Garnish with a wide lime twist and a straw.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n1/2 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Velvet Falernum\n1 1/2 oz Heavy Cream\n4 dash Peychaud's Bitters\n1 Egg White\nShake once without ice and once with. Strain into a highball glass and top with soda water. Rinse shaker with extra soda and strain on top to add more foam. Garnish with a wide lime twist and a straw.\nOn Monday night, Andrea and I ventured down to Drink and found seats at the center bar in front of bartender Sam Treadway. Even though we were a day late for Tiki Sunday, Sam was still game to make us Tiki drinks. While Andrea went with a Jungle Bird, Sam tempted me with another creation by Randy Wong, a local Tiki drink and music fanatic. Several months ago towards the end of Drink's last Tiki Sunday run, I had Randy's\nHelen the Pacific\n. This new one was entitled the Chee Hoo Fizz, and Sam sold it by describing it as a Cognac-based Tiki version of a Ramos Fizz.\nWhen I inquired as to what \"Chee Hoo\" meant, John Gertsen chimed in and explained that it is what kids in the street would yell out in Hawai'i for something that was amazing and out of the world. Perhaps Randy had the Mai Tai in mind when he named it as that drink is named after the Tahitian word \"Maita'i\" meaning out-of-this-world good. And indeed, the Chee Hoo Fizz was extraordinary. A vibrant lime oil nose from the wide swath of lime peel on top of the drink led into a smooth and citrussy sip. The swallow was crisp and spiced with a lingering orgeat flavor. The egg white, beside adding a luxurious foam to the drink and thicker mouth feel to the sip, mellowed out the flavors much like it does in the Ramos Gin Fizz. Moreover, the egg-derived white foam head created a stunning contrast with the Peychaud's bitters-stained drink below. As the Chee Hoo Fizz warmed up, the falernum clove and allspice flavors became less hidden by the egg white and were much more pronounced in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dWAGR-iVPw1CU5JiaTstu5pxAGCvsKAGWYBAQzHn-gnWnbQN-WB8hEOgBu6L1nO3jaXCaPpEk2gYGLMqp1YF9x3uX0gEP5_sNPH6DyOJz9-S6Ixc7SynIEvVRx5goWEs2V6r1YMlRQk/s320/cheehoo776.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dWAGR-iVPw1CU5JiaTstu5pxAGCvsKAGWYBAQzHn-gnWnbQN-WB8hEOgBu6L1nO3jaXCaPpEk2gYGLMqp1YF9x3uX0gEP5_sNPH6DyOJz9-S6Ixc7SynIEvVRx5goWEs2V6r1YMlRQk/s800/cheehoo776.jpg", "comment_count": 1 }, { "title": "don's little bitter", "url": "https://cocktailvirgin.blogspot.com/2010/04/dons-little-bitter.html", "published": "2010-04-25T18:00:00.002-04:00", "updated": "2017-08-28T18:53:27.528-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Don Lee", "source": "P.D.T.", "year": null }, "categories": [ "#drink", "bitters (Angostura)", "bitters (orange)", "bitters (Peychaud's)", "fernet-branca", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "1/8 oz Peychaud's Bitters", "1/8 oz Angostura Orange Bitters", "1/4 oz Angostura Bitters", "1/2 oz Fernet Branca", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 oz Barbancourt 8 Year Rum" ], "instructions": "Shake with ice and double strain into a coupe glass.", "body_text": "1/8 oz Peychaud's Bitters\n1/8 oz Angostura Orange Bitters\n1/4 oz Angostura Bitters\n1/2 oz Fernet Branca\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 oz Barbancourt 8 Year Rum\nShake with ice and double strain into a coupe glass.\nFor my second cocktail at Drink on Monday night, bartender Sam Treadway lured me into having Don's Little Bitter by describing its bitter-laden recipe. Sam was originally served this drink after he had a big dinner at Sportello. When he went downstairs to Drink, he asked guest bartender Don Lee for something to help settle his stomach after his feast. Don Lee at the time was working at P.D.T (and now Momofuko Ssam Bar) in Manhattan, and I do not recall if his visit was a simple one way transaction or a bartender exchange like Eastern Standard's Kevin Martin did with P.D.T.'s\nDaniel Eun\naround a year and a half ago.\nThe drink Don Lee made for Sam had a walloping dose of three \"nonpotable\" bitters -- Angostura, Orange, and Peychaud's bitters -- and a sizable amount of a potable one -- Fernet Branca. One recipe I have seen online lists the nonpotable bitters as double what I was served (1/4 oz Peychaud's, 1/4 oz Orange, 1/2 oz Angustura), and my guess would be that the recipe was trimmed down to fit to Drink's standard 3 oz pre-ice melt volume. To round out the drink were the ingredients to a basic Rum Sour: Barbancourt rum, lemon juice, and simple syrup.\nThe drink ended up a magnificent deep red color mainly from the Angostura Bitters with additional help from the Peychaud's and Fernet Branca; I place a higher degree of blame on the Angostura Bitters as the hue reminded me a lot of the\nTrinidad Sour\nthat Ben Sandrof made me. While I got a cherry-lemon nose on the Don's Little Bitter, Andrea perceived an \"orangy spice... [that] smells like hippy tea.\" The sip proved to be the delicious bittered and tannic Sour as expected with a clove-like note and Fernet Branca flavors on the swallow. Just like Andrea's description of the nose, the drink was filled with orange and spice flavors from the orange bitters mixing with the other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBjFyagX9IEXsf9IicVwy3ekJYcr6t0tutuLcDMFGlrwADPMwc8eh1hFe0Ubv9_PSRFB93kM58mId2IJokIxjbN-8p1Ag92gU_kJco4-y76rYBdW8h1BpWCvjgELIRUScRe2ckm-fh0w/s320/donslittlebitt777.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBjFyagX9IEXsf9IicVwy3ekJYcr6t0tutuLcDMFGlrwADPMwc8eh1hFe0Ubv9_PSRFB93kM58mId2IJokIxjbN-8p1Ag92gU_kJco4-y76rYBdW8h1BpWCvjgELIRUScRe2ckm-fh0w/s800/donslittlebitt777.jpg", "comment_count": 0 }, { "title": "keep the doctor away", "url": "https://cocktailvirgin.blogspot.com/2010/04/keep-doctor-away.html", "published": "2010-04-25T19:04:00.005-04:00", "updated": "2017-08-28T18:52:48.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Sam Treadway", "source": "Drink", "year": null }, "categories": [ "#drink", "aperol", "applejack", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 oz Laird's 7 1/2 Year Apple Brandy", "1 oz Aperol", "1/6 Gala Apple" ], "instructions": null, "body_text": "1 oz Rittenhouse 100 Rye\n1 oz Laird's 7 1/2 Year Apple Brandy\n1 oz Aperol\n1/6 Gala Apple\nSlice up apple wedge into a dozen pieces. Add rest of ingredients and shake hard with ice to muddle up the apple. Double strain into a coupe glass and garnish with an apple slice.\nFor my last cocktail at Drink on Monday night, bartender Sam Treadway mentioned that he had come up with a variation of Hungry Mother's\nNo. 47\n. Besides switching the whiskey from Bourbon to rye, Sam upped the apple quotient not only by swapping the Laird's Applejack (at 35% apple:65% grain neutral spirit) for the more intense Laird's 7 1/2 Year Apple Brandy but by adding muddled apple to the drink. Sam dubbed his variation \"Keep the Doctor Away,\" although given the amount of raw apple in the drink, you might want to drink more than one of these per diem to have the math work out. Doctor's orders.\nThe Keep the Doctor Away's nose started with a sharp apple smell coupled with rye's spicy aroma. On the sip, the drink reminded me of a candied apple (although not as sweet) with rye and Aperol adding a nice spice level on the swallow. The rye and Aperol complemented the apple flavors quite well, and as the drink warmed up, it became sweeter to my palate and more rye heavy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88pxQnFEjFMEuWJWmwBQ2jNJnDIq-APFVGnB9VC47hdEPJdIAGXBl6G_n1jw25Sc3LhApJrY-qsFVP0j_f06V3Hd4jU3SO2ZdLnJ1F-RQGsvuYvpmMosXmrCkU-5ap44Cz4c_RvZ7UO4/s320/doctoraway778.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88pxQnFEjFMEuWJWmwBQ2jNJnDIq-APFVGnB9VC47hdEPJdIAGXBl6G_n1jw25Sc3LhApJrY-qsFVP0j_f06V3Hd4jU3SO2ZdLnJ1F-RQGsvuYvpmMosXmrCkU-5ap44Cz4c_RvZ7UO4/s800/doctoraway778.jpg", "comment_count": 2 }, { "title": "rubicon", "url": "https://cocktailvirgin.blogspot.com/2010/04/rubicon.html", "published": "2010-04-25T19:48:00.003-04:00", "updated": "2017-08-28T18:52:00.751-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "chartreuse (green)", "gin", "lemon juice", "maraschino" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XLVIII) is \"Pain in the Ass Drinks\" as picked by Seattle bartender Mike McSorley who runs the\nMcSology\nblog. Mike described his chosen theme as, \"document your (least) favorite drink that is the proverbial thorn in your side. It can be virtually anything stylistically- The point here is to have fun and share that little ticket item that throws you off your cleaning game 10 minutes before last call!\"\nThis theme itself was a pain in the ass, for I was stumped as to what to make for it. While I know that Tiki drinks can be a major pain to make between the dozen different ingredients and the sometimes rather festive and ornate garnishes, I wanted to take a different route. Furthermore, the Ramos Gin Fizz with its multi-minute recommended shake did pop into my head, but I had already written about it\nhere\nand created a playful\nvariation\nof it as well. I also thought of a multi-leveled Pousse-Café, but after the\nlast one\n, the effort did not seem worth the reward. Therefore, I asked bartender Sam Treadway for a suggestion when we were at Drink last Monday. The drink he suggest, the Rubicon, most certainly fit the bill.\nRubicon\n• 1/2 oz Green Chartreuse\n• 1 Rosemary Sprig\nCurl sprig in a rocks glass and light Chartreuse on fire.\n• 2 oz Gin (Bombay Dry)\n• 1/2 oz Maraschino Liqueur (Luxardo)\n• 1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass to extinguish the flame. Top with crushed ice, and (optional) garnish with a fresh sprig of rosemary.\nThe Rubicon was created by\nJamie Boudreau\nas he was toying with various aspects of molecular mixology. Jamie described the drink's name as, \"The rosemary curled in the glass reminded me of Caesar's laurels and therefore I've named this libation after the famous river Caesar crossed in 49 BC after uttering the now famous words: ‘Let us go where the omens of the Gods and the crimes of our enemies summon us! THE DIE IS NOW CAST!’ It is with this action that the Roman Empire began, and western civilization as we know it.\"\nWhile Rome was not built in a day, this drink was; however, it took a few fold longer to mix than an average drink. The drink began with me shopping for fresh rosemary to make the drink. The extra shopping step was the first of the pain in the ass aspects with the other being the fire step (and a paranoia that my rocks glasses would crack from the heat), the shaking step (standard, but with the added pressure to get it ready to extinguish the Chartreuse at the right time), and the crushed ice step.\nSam had originally described the drink as an Aviation on top of Chartreuse and rosemary, but the end product was pretty distant and more akin to a Last Word. The Rubicon started with an herbal burst of rosemary and green Chartreuse on the nose. The sip had a bitter lemon flavor with rosemary and Maraschino on the swallow. The rosemary made the drink more bitter than even the Last Word, and it worked well to bring out the juniper notes in the gin. The drink made me think of Christmas and Christmas trees (in a good way) as well as the\nRosemary's Baby\nwe had last summer.\nIn the end, the Rubicon was not that big of a pain in the ass after all, but time was on my side as I was not swamped with drink orders at that moment. And watching the rosemary and Chartreuse burn did make it all worthwhile not to mention the joy of actually drinking it myself.\nCheers to Mike for hosting and picking this month's theme and to Paul Clarke for being the wizard behind the MxMo curtain!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLHOsTbHOujtkJTbkj4OdUfKdV5FH-zJD4w9SI5jsUcgWKK6khuOoghfYjl0abpVfh-M09PhycloartN4qSCbX1IrrB-dMYlrqKSslJ66qJBELz94povo1xnc_LtpUzV4nZ5qU3MYCY8/s320/rubicon779.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrn8VRa6zhlCqVOzpLHS6VWqsBRnQsv4VFy0J998UszqmZsf3hjM2jZSo4UZpDVj5YxLwM6c67YXht7B7e2Y2mGxYLy9dSRlGCqI47RjbJGEcwCGZQAH4SGnuTKQekOJhlhEeXwnDKMjQ/s320/rubicon782.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "bloodhound cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/04/bloodhound-cocktail.html", "published": "2010-04-27T15:20:00.003-04:00", "updated": "2017-08-28T18:50:10.657-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Robert Vermeire", "source": "Cocktails and How to Mix Them", "year": null }, "categories": [ "gin", "maraschino", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "6 Raspberries", "1/2 tsp Maraschino Liqueur", "2/3 oz Dry Gin (North Shore No. 6)", "2/3 oz Dry Vermouth (Noilly Prat)", "2/3 oz Sweet Vermouth (Carpano Antica)" ], "instructions": "Muddle raspberries, add ice and rest of ingredients, shake, and double strain (to remove pips) into a cocktail glass. Alternatively, letting the ice cubes muddle the raspberries during the shake is an option.", "body_text": "6 Raspberries\n1/2 tsp Maraschino Liqueur\n2/3 oz Dry Gin (North Shore No. 6)\n2/3 oz Dry Vermouth (Noilly Prat)\n2/3 oz Sweet Vermouth (Carpano Antica)\nMuddle raspberries, add ice and rest of ingredients, shake, and double strain (to remove pips) into a cocktail glass. Alternatively, letting the ice cubes muddle the raspberries during the shake is an option.\nOn Wednesday evening before dinner, it was time for an aperitif cocktail. I began flipping through Robert Vermeire's\nCocktails and How to Mix Them\n, and there I found the Bloodhound Cocktail which seemed like it would be a good reason to open our new bottle of Carpano Antica vermouth. It seems that many Bloodhound Cocktail recipes use strawberries; however, we followed Vermeire's recommendation with rather good success. After shaking the drink, the aroma was full of gin notes, but once the drink was poured, sweet vermouth and raspberries dominated the nose. The drink was rather sweet and fruity on the sip with gin flavors on the swallow. There was also a rather pleasant lingering raspberry flavor which reminded Andrea of \"a very tasty version of cough medicine.\" Not sure I would associate such an enjoyable beverage with medication, but it was definitely more colorful than my description of it. Or perhaps I was just given the wrong cough syrup growing up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqENJJ7Ayp_rKnT4rKq6IPjrRIQFjVqDOTN1s2yszjLi5_AggBlZ1-648EWURGpUIf_ONx5RvC5wE8Pbw0oRKC-mq8SK8dI3BfoONDC-SbSM_F_7KF0Yy6Ikv_5d4KIc_PoOW23i0U77M/s320/bloodhound783.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqENJJ7Ayp_rKnT4rKq6IPjrRIQFjVqDOTN1s2yszjLi5_AggBlZ1-648EWURGpUIf_ONx5RvC5wE8Pbw0oRKC-mq8SK8dI3BfoONDC-SbSM_F_7KF0Yy6Ikv_5d4KIc_PoOW23i0U77M/s800/bloodhound783.jpg", "comment_count": 0 }, { "title": "farewell flip", "url": "https://cocktailvirgin.blogspot.com/2010/04/farewell-flip.html", "published": "2010-04-27T16:03:00.003-04:00", "updated": "2017-08-28T18:49:42.264-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Ladislav Piljar", "source": "Mark's Bar at Hix Restaurant", "year": null }, "categories": [ "cherry brandy", "cream", "egg", "rum", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 1/6 oz El Dorado 12 Year Rum", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Heavy Cream", "1/3 oz Cherry Heering", "1/2 tsp Simple Syrup", "1/2 tsp Vanilla Extract", "1 Egg Yolk" ], "instructions": "Shake once without ice and once with; strain into an Old Fashioned glass. Dust with grated nutmeg and cherry chocolate flakes (substituted grated 70% chocolate).", "body_text": "1 1/6 oz El Dorado 12 Year Rum\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Heavy Cream\n1/3 oz Cherry Heering\n1/2 tsp Simple Syrup\n1/2 tsp Vanilla Extract\n1 Egg Yolk\nShake once without ice and once with; strain into an Old Fashioned glass. Dust with grated nutmeg and cherry chocolate flakes (substituted grated 70% chocolate).\nFor our after dinner cocktail, we started flipping through Beachbum Berry's\nRemixed\nwhich Andrea had just bought at the Boston Shaker that night. The one that seemed to fit both of our moods was the Farewell Flip which was rather suiting since Andrea was departing the next day to visit her family out in Indiana. The Farewell Flip was created by Ladislav Piljar, the bar manager at Mark's Bar at Hix Restaurant in London. Given its British origin, the ingredients were listed in milliliters which I translated above into ounces and teaspoons. The grated chocolate and nutmeg as a garnish paid off wonderfully on the nose. Moreover, vanilla rum flavors filled the sip with cherry on the swallow that was bolstered by the grape notes of the Carpano Antica sweet vermouth. The Farewell Flip had a very thick mouthfeel from the cream and the egg yolk which helped to transform it into a delightful dessert. While the El Dorado 12 Year Rum is a rather amazing specimen, given this rich and complex recipe, one could probably get away with using a less expensive rum (like Lemon Hart 80) without sacrificing much on quality.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOmPoR1UcAIRlT2URb4jeaQ0LbbQ1KyDcdpbeklO847mG6b8dTNrksDFIw29FZI2WGxajXnbVAi2HfNvNMfsxOfj504SeqYUpPrLHvQhkzLP-Duxhiwwf_8_GuHBESTD_RJk64KS-o1g/s320/farewellflip785.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOmPoR1UcAIRlT2URb4jeaQ0LbbQ1KyDcdpbeklO847mG6b8dTNrksDFIw29FZI2WGxajXnbVAi2HfNvNMfsxOfj504SeqYUpPrLHvQhkzLP-Duxhiwwf_8_GuHBESTD_RJk64KS-o1g/s800/farewellflip785.jpg", "comment_count": 0 }, { "title": "kroni berry flip", "url": "https://cocktailvirgin.blogspot.com/2010/04/kroni-berry-flip.html", "published": "2010-04-28T16:21:00.005-04:00", "updated": "2017-08-28T18:49:07.777-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "creme de cassis", "egg", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "3/4 oz Crème de Cassis", "3/4 oz Lime Juice", "1 Egg" ], "instructions": "Shake one round without ice and one round with. Strain into a cocktail coupe and garnish with five drops of Angostura Bitters.", "body_text": "1 1/2 oz Old Monk Rum\n3/4 oz Crème de Cassis\n3/4 oz Lime Juice\n1 Egg\nShake one round without ice and one round with. Strain into a cocktail coupe and garnish with five drops of Angostura Bitters.\nFor Thursday Drink Night on Mixoloseum, the theme was \"Dark Rum,\" but the bottle that called out to me for inspiration was not a rum, but a liqueur -- Crème de Cassis. Something about its dark, rich berry flavor made me think that it would pair up nicely with a dark rum. When I started thinking about what other drinks I have had recently with this liqueur, the\nDiablo\ncame to mind, and I wondered what a dark rum, Crème de Cassis, and lime combination would taste like. Perhaps influenced by the\nFarewell Flip\nfrom the night before, I decided to go the egg route.\nMy drink was done but it lacked a name. Trying to come up with something that played off the Diablo's devil name, I searched for Indian devils since I chose Old Monk Rum as my base spirit. Kroni, the primordial manifestation of evil, stood out, and the Kroni Berry Flip it became. The flip had a spicy nose from the Angostura Bitters garnish which was complemented by lime and berry aromas. The sip was full of crisp lime that was balanced by the rich currant and dark rum flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y3jxAnYemMeGup48w9qTxqmA7jshsV1oLd06VkubDe9RkBSw7OrV2oOYhXnXbOfXoVB-XUXll6Q-fVJZ5lvRAqYsr09Of3bSvikm_UsFPArKi0pzDQWmNyf4YK9Dmjju8eTRTlrBEy0/s320/diablito787.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y3jxAnYemMeGup48w9qTxqmA7jshsV1oLd06VkubDe9RkBSw7OrV2oOYhXnXbOfXoVB-XUXll6Q-fVJZ5lvRAqYsr09Of3bSvikm_UsFPArKi0pzDQWmNyf4YK9Dmjju8eTRTlrBEy0/s800/diablito787.jpg", "comment_count": 0 }, { "title": "moroccan old fashioned", "url": "https://cocktailvirgin.blogspot.com/2010/04/moroccan-old-fashioned.html", "published": "2010-04-29T15:57:00.002-04:00", "updated": "2017-08-28T18:47:06.887-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Sean Frederick", "source": "Republic Cafe", "year": null }, "categories": [ "#other", "bitters (Angostura)", "bitters (orange)", "simple syrup (other)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/4 oz Berber Syrup (* see below)", "1 dash Regan's Orange Bitters", "1 dash Angostura Bitters", "2 Orange Peels" ], "instructions": "Muddle an orange peel with rye, syrup, and bitters in a rocks glass. Add ice and garnish with a fresh orange peel twist and straws. Combine all spices in medium saucepan, and toast over low heat for 5 minutes, stirring occasionally. Add water and sugar, stir well, and bring to a boil. Lower heat and allow ingredients to simmer for 5 minutes. Remove from heat and refrigerate overnight. Finely strain spices from mixture and keep syrup refrigerated for up to 3 weeks.", "body_text": "2 oz Old Overholt Rye\n1/4 oz Berber Syrup (* see below)\n1 dash Regan's Orange Bitters\n1 dash Angostura Bitters\n2 Orange Peels\nMuddle an orange peel with rye, syrup, and bitters in a rocks glass. Add ice and garnish with a fresh orange peel twist and straws.\nOn Saturday, I spent the day in Nashua, New Hampshire, so for dinner, I made the trek up to Manchester to visit the Republic Cafe for dinner. Sean Frederick was not behind the bar but working the floor that night, and he recommended that I try the Moroccan Old Fashioned. Sean mentioned that the drink uses a syrup that they use in the flavored coffee they serve in the morning (3 oz coffee, 1 oz cream, 1 oz syrup) and that it worked surprisingly well with rye whiskey. On the menu, the drink had the caption, \"American spirit tempered by sweet Berber spice\" and it seemed like the perfect drink to go with my vegetable tangine.\nThe Old Fashioned's nose was filled with fresh orange oils. The sip was a spicy rye flavor with an even spicier swallow; indeed, there were two distinct waves of spice. The spices that stood out the most were the cardamom and allspice. As the ice melted and the drink diluted, the orange notes from the bitters and muddled peel came to the forefront. Sean later provided me with the recipe and mentioned that he wanted to experiment with adding coriander, chili, and peppercorns to the mix to more authentically represent the Berber spice palate. However, I did not feel shorted in the least by this version for it was quite flavorful and matched their kitchen's spices well.\nBerber Syrup\n2 Whole Star Anise Pods\n1 1/2 Cinnamon Sticks (3 inch), coarsely cracked\n2 rounded barspoon decorticated Cardamom Seeds\n2 Black Cardamom Pods\n20 Cloves\n16 Allspice Berries, cracked\n2 cup Sugar\n2 cup Water\nCombine all spices in medium saucepan, and toast over low heat for 5 minutes, stirring occasionally. Add water and sugar, stir well, and bring to a boil. Lower heat and allow ingredients to simmer for 5 minutes. Remove from heat and refrigerate overnight. Finely strain spices from mixture and keep syrup refrigerated for up to 3 weeks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaWtVdMidvcYGBGZA-j2lTIbOpFJqKPfAJBbpV3J41rnCBuMNcJPBH9OlMI8zJPfqE14eZPQPt5jYFPVO5h1hNs6jiq0HeIrFLgP20-5_jgiFkXIqlspAhEDBbEszV4uq6HCckSTWccc/s320/moroccan789.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaWtVdMidvcYGBGZA-j2lTIbOpFJqKPfAJBbpV3J41rnCBuMNcJPBH9OlMI8zJPfqE14eZPQPt5jYFPVO5h1hNs6jiq0HeIrFLgP20-5_jgiFkXIqlspAhEDBbEszV4uq6HCckSTWccc/s800/moroccan789.jpg", "comment_count": 5 }, { "title": "battle of trafalgar", "url": "https://cocktailvirgin.blogspot.com/2010/04/battle-of-trafalgar.html", "published": "2010-04-30T15:55:00.003-04:00", "updated": "2017-08-28T18:46:30.257-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "batavia arrack", "honey", "lime juice", "pimm's no. 1", "st. germain" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "3/4 oz St. Germain", "3/4 oz Lime Juice", "1/2 oz Batavia Arrack", "1/2 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a rocks glass. Twist an orange peel over the drink and discard.", "body_text": "1 1/2 oz Pimm's No. 1\n3/4 oz St. Germain\n3/4 oz Lime Juice\n1/2 oz Batavia Arrack\n1/2 oz Honey Syrup\nShake with ice and strain into a rocks glass. Twist an orange peel over the drink and discard.\nOn Sunday night, I made my way over to Russell House Tavern in Harvard Square. Andrea had spoken highly of it when she went to the soft opening a few weeks ago, and the leftover veggie pizza that she returned home with backed up her story. The restaurant is spread out over two floors with a bar on each. I wandered down the stairs to the U-shaped bar where head bartender and Drink-alum Aaron Butler was behind the stick. The cocktail I started with was the Battle of Trafalgar; when I asked Aaron why he named the drink that, he replied that he was an English history major in college. Perhaps it was the Pimm's that made Aaron think of England and the lime that made him think of their Navy; regardless, it was a battle of some rather intriguing flavors in the drink's ingredients list.\nThe Battle of Trafalgar started off with a vibrant orange oil nose, and the sip was crisp and spicy from the St. Germain and lime juice. The Batavia Arrack appeared on the swallow with a pleasant lingering of Pimm's notes. It was interesting how the drink seemed sweeter on the swallow instead of on the sip as the honey coincided with the Pimm's flavors on the aftertaste. The recipe that Aaron provided me above was for a 3 1/2 oz drink he developed for the menu using solely 1 oz of Pimm's, and not the 4 oz drink that they now serve. In the adjustments made in the scale up, the drink changed a little and ended up a tad sweeter.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Q7DDQvZlCSy33ZArjyfuyVLI4jQJOMwaE40IXntMIYPvdt5x7e6-uvZCSH1HIkKSapFpYkXam1Vaa5XorIWG8x23dBXF7u6xkUc-7vZkWXCJl08LE8TlubI8klV8oN2XmcnJA1Yip0s/s320/trafalgar790.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Q7DDQvZlCSy33ZArjyfuyVLI4jQJOMwaE40IXntMIYPvdt5x7e6-uvZCSH1HIkKSapFpYkXam1Vaa5XorIWG8x23dBXF7u6xkUc-7vZkWXCJl08LE8TlubI8klV8oN2XmcnJA1Yip0s/s800/trafalgar790.jpg", "comment_count": 3 }, { "title": "hanging curve", "url": "https://cocktailvirgin.blogspot.com/2010/05/hanging-curve.html", "published": "2010-05-02T11:31:00.003-04:00", "updated": "2017-08-28T18:45:37.258-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "aperol", "creme de cassis", "falernum", "grapefruit juice", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Barbancourt 8 Year Rum", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Aperol", "1/2 oz Velvet Falernum", "1 barspoon Creme de Cassis" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Barbancourt 8 Year Rum\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Aperol\n1/2 oz Velvet Falernum\n1 barspoon Creme de Cassis\nShake with ice and strain into a cocktail glass.\nFor my second drink at Russell House Tavern last weekend, I asked bartender Aaron Butler about the Hanging Curve. He described it as a riff on one of the drinks in\nThe Art of the Bar\n, but the recipe left me guessing as to what the initial drink was other than a wandering from the Floridita Daiquiri. Aaron lured me in with the description that it was a dry rum cocktail, and the drink did indeed up to that billing.\nThe Hanging Curves' color was a beautiful combination of Aperol's orange and Creme de Cassis purple, and the nose was dominated by grapefruit. The dryness of the drink stemmed from the lime juice's crispness which balanced Aperol and falernum's sugar content. After the citrus wave on the sip, a pleasant spice from the falernum followed on the swallow. The grapefruit and Aperol made for a beautiful pairing -- it gave me the sensation that the drink contained orange juice instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfjBwOk_Ix8c-BGIlVAPluviyEdZtlmJO2ZXtWdNHspsEdjzKmdT0_PZuNMC1YeBwdArFIuI-C1RBId9Pu5k72Q52sfad-7o3Zx_r4WK4WqwtLrcOvdxwC6DmJZT0Jz5dng2LSfvdK_o/s320/hangingcurve792.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfjBwOk_Ix8c-BGIlVAPluviyEdZtlmJO2ZXtWdNHspsEdjzKmdT0_PZuNMC1YeBwdArFIuI-C1RBId9Pu5k72Q52sfad-7o3Zx_r4WK4WqwtLrcOvdxwC6DmJZT0Jz5dng2LSfvdK_o/s800/hangingcurve792.jpg", "comment_count": 0 }, { "title": "the scottish play", "url": "https://cocktailvirgin.blogspot.com/2010/05/scottish-play.html", "published": "2010-05-02T11:51:00.004-04:00", "updated": "2017-08-28T18:44:45.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Aaron Butler", "source": "Russell House", "year": null }, "categories": [ "#russell house tavern", "aperol", "cynar", "drambuie", "scotch" ], "ingredients": [ "1 3/4 oz Laphroaig 10 Year Old Scotch", "1 1/4 oz Cynar", "1 oz Aperol", "1/8 oz Drambuie" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "1 3/4 oz Laphroaig 10 Year Old Scotch\n1 1/4 oz Cynar\n1 oz Aperol\n1/8 oz Drambuie\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nFor my nightcap at Russell House, I was intrigued by the Scottish Play. Bartender Aaron Butler described how it started as a variation of a Negroni, and once he realized that Campari proved to be an obstacle in developing the drink, he swapped it out and the drink morphed into the Scottish Play. Taking from the fact that Aaron mentioned that Russell House has become one of Laphroaig's biggest accounts in the area, I gather that the Scottish Play has become an instant hit. And hopefully with that, Cynar will become the new Fernet.\nThe Scottish Play ended up a rich mahogany color that matched the bar upstairs (previously I was at the downstairs bar). Behind the Scottish Play in the photo was one of Russell House's casks which contained Allagash Black, a darker Belgian-style beer that is one of that brewery's finest offerings I have tasted. The Scottish Play was an intriguing interplay between the robust Laphroaig Scotch and the quirky and bitter Cynar liqueur; the Aperol and Drambiue played minor roles in the balance and added a little extra sweetness and complexity. The nose was swimming with herbal Cynar and smokey, malty Scotch aromas. And the sip was not too different with the funky bitter flavor of the Cynar being balanced by the smokey whisky. The combination never faltered even as the drink warmed up, and the Scottish Play would probably make for just as good of a post-prandial digestif as it did a nightcap. Since the Scottish Play is a reference to Shakespeare's\nMacbeth\n, I might need to try another Scottish Play to fully cogitate the symbolism like how we (and Aaron) saw Punchdrunk's production of\nSleep No More\nmultiple times.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMKxH-9Vw1moU36cVMb28_hAF0325rascOd6nmDCIl-AfVn7v7rSdjC9SvfXR_MrPe7tJw3d7QdZiRSlucMI3p2CU1QAteWbFEkY919Zb7Lw06iHPmScHclvM5LWKCtKir-pc4BE0yhY/s320/scottishplay795.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMKxH-9Vw1moU36cVMb28_hAF0325rascOd6nmDCIl-AfVn7v7rSdjC9SvfXR_MrPe7tJw3d7QdZiRSlucMI3p2CU1QAteWbFEkY919Zb7Lw06iHPmScHclvM5LWKCtKir-pc4BE0yhY/s800/scottishplay795.jpg", "comment_count": 5 }, { "title": "montmartre", "url": "https://cocktailvirgin.blogspot.com/2010/05/montmartre.html", "published": "2010-05-05T13:19:00.003-04:00", "updated": "2017-08-28T18:44:11.976-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Carrie Cole", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amer picon", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "2 oz Citadelle Reserve Gin", "1 oz Dolin Dry Vermouth", "1/4 oz Craigie Picon (Housemade Amer Picon)", "1/4 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a brandied cherry.", "body_text": "2 oz Citadelle Reserve Gin\n1 oz Dolin Dry Vermouth\n1/4 oz Craigie Picon (Housemade Amer Picon)\n1/4 oz Luxardo Maraschino Liqueur\nStir with ice and strain into a cocktail glass. Garnish with a brandied cherry.\nWhen Andrea returned from her trip last Wednesday, we decided to go out to Craigie on Main for a welcome back drink. After perusing the cocktail menu, I asked bartender Carrie Cole for the Montmartre while Andrea selected the Zelda Fitzgerald (Rittenhouse 100 Rye, Mirto, Cynar, Aperol, lemon twist). The Montmartre was Carrie's take on the\nBrooklyn\nusing Citadelle Reserve, an oak barrel-aged gin, in place of the rye whiskey. Perhaps it was the French gin in combination with the borough-named original that made Carrie think of that region of Paris, or perhaps a recollection of how she wanted a refreshing drink after climbing all of the steps to the peak at Sacre Coeur in Montmartre. Regardless, the drink itself started with a very gin-dominated nose. The sip was rather dry with light orange and Maraschino notes that increased as the drink warmed up. In addition, the balance shifted to be slightly sweeter, more flavorful, and more complex in bitter notes as it warmed over time. The Montmartre did seem drier than I remember the Brooklyn tasting either due to the drying effects of gin relative to rye or due to the greater amount of French vermouth in this recipe than many of the other Brooklyn recipes I have had. Overall, the barrel aging of the gin was not enough to shake the thought that the Montmarte was more of a tasty Martini variant than a Manhattan one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1xrs6iY9eQM65VcLkMalBYln-Rysbh0g8CjPHzW6OzJnTPKjxGEb9mULPJFMiyE6qGruVeubMOrYNaLiJ7w5GsEXysSue3q4tkTPJhhNzsoLoJvJXOBzlFlhhegikqDTvEu17aagOGY/s320/montmarte798.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1xrs6iY9eQM65VcLkMalBYln-Rysbh0g8CjPHzW6OzJnTPKjxGEb9mULPJFMiyE6qGruVeubMOrYNaLiJ7w5GsEXysSue3q4tkTPJhhNzsoLoJvJXOBzlFlhhegikqDTvEu17aagOGY/s800/montmarte798.jpg", "comment_count": 1 }, { "title": "the jake walk", "url": "https://cocktailvirgin.blogspot.com/2010/05/jake-walk.html", "published": "2010-05-05T15:41:00.003-04:00", "updated": "2017-08-28T18:43:43.798-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "David Wondrich", "source": "Jake Walk restaurant", "year": null }, "categories": [ "bitters (Peychaud's)", "lime juice", "rum (white)", "st. germain", "tequila" ], "ingredients": [ "3/4 oz Reposado Tequila (Lunazul)", "3/4 oz White Rum (El Dorado 3 Year) (*)", "3/4 oz St. Germain Elderflower Liqueur", "3/4 oz Lime Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with an orange twist(*).", "body_text": "3/4 oz Reposado Tequila (Lunazul)\n3/4 oz White Rum (El Dorado 3 Year) (*)\n3/4 oz St. Germain Elderflower Liqueur\n3/4 oz Lime Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass. Garnish with an orange twist(*).\nFor a drink on Friday evening, I spotted the Jake Walk in the current issue of\nImbibe\nmagazine. The cocktail was created by David Wondrich as the signature cocktail for the Jake Walk restaurant in Brooklyn, NY, and I was drawn to it partly by my fascination with four equal parts recipes besides wanting to see what Wondrich had invented.\nIn making the Jake Walk, I was out of oranges, so I garnished with a lemon peel instead. The nose was full of tequila notes and citrus from the lime juice and twist. The tequila and lime juice stood out on the sip with Peychaud's Bitters and the lime's tartness on the swallow. The St. Germain mixed rather well with the lime juice, and the combination produced a slightly sour grapefruit flavor. The rum did not stand out very much in the flavor profile, but may have functioned to mellow out the tequila without reducing the drink's final proof. Perhaps a more flavorful white rum such as Pritchard's would have stood out more; however, El Dorado 3 Year is not that subtle of a rum. Overall, the Jakewalk was pretty dry and the combination of St. Germain and bitters took the drink in a very different direction than the traditional Margarita; moreover, given today's date, I must add that the Jakewalk would make for a rather good Cinco de Mayo cocktail!\n(*) The above recipe was the one found in the magazine. However, an\narticle\nabout the drink mentions that the restaurant uses a white rhum agricole, namely J.M. Rhum Blanc, which would be more distinctive of a rum. That recipe also garnishes the drink with candied ginger instead of a citrus twist. The ginger is symbolic for the Jake Walk which was a Prohibition era ailment from drinking bogus Jamaica Ginger (a/k/a Jake).\nJamaica Ginger\nwas a medicine that was allowed to be sold during Prohibition, and people desperately took advantage of its 140 to 160 proof contents. Bootleggers of this medication (not to fake the medicinal aspect so much as to allow their alcohol to be sold) utilized a chemical compound to fool the treasury department's assays. The tri-ortho cresyl phosphate they used turned out to be a neurotoxin which significantly affected the user's gate into what became known as the jake walk.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixutUm-bLXA7F3piRAaUVWsbPRbpf9Oxt-CoYsUo3UJwmoWLVOPvqH2GWDynzZ0Tn15v1vXLeUltCkeaKosnm3ADUBLyyHJ4B2nNie9sZL0HfhodV3BZInEe6VmJjVeZexO9_B5IlVenw/s320/jakewalk800.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixutUm-bLXA7F3piRAaUVWsbPRbpf9Oxt-CoYsUo3UJwmoWLVOPvqH2GWDynzZ0Tn15v1vXLeUltCkeaKosnm3ADUBLyyHJ4B2nNie9sZL0HfhodV3BZInEe6VmJjVeZexO9_B5IlVenw/s800/jakewalk800.jpg", "comment_count": 1 }, { "title": "cherry samba", "url": "https://cocktailvirgin.blogspot.com/2010/05/cherry-samba.html", "published": "2010-05-06T16:05:00.004-04:00", "updated": "2024-10-21T13:27:42.035-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Neyah White", "source": "Food & Wine: Cocktails", "year": 2009 }, "categories": [ "cachaça", "cherry brandy", "egg", "lemon juice", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Cachaça (Cuca Fresca Gold)", "1/2 oz Cherry Liqueur (Cherry Heering)", "1/2 oz Lemon Juice", "1/4 oz Islay Scotch (Caol Ila 12 Year)", "1/4 oz Rich Simple Syrup (2:1)", "1 Large Egg" ], "instructions": "Shake once without ice and once with. Strain into a flute (coupe glass).", "body_text": "1 1/2 oz Cachaça (Cuca Fresca Gold)\n1/2 oz Cherry Liqueur (Cherry Heering)\n1/2 oz Lemon Juice\n1/4 oz Islay Scotch (Caol Ila 12 Year)\n1/4 oz Rich Simple Syrup (2:1)\n1 Large Egg\nShake once without ice and once with. Strain into a flute (coupe glass).\nOn Saturday, the Liquor Fairy brought a package of cachaças from Cuca Fresca; contained within were samples of their unaged silver and their aged gold spirits. Tasting them straight, the distillers did a good job as both contained the right level of grassy and funky notes without any off or harsh flavors. The gold version had aromas of tropical fruits like banana and coconut from the barrel aging process. For a cocktail, I remember spotting a curious one by Neyah White in the 2009 edition of\nFood & Wine: Cocktails\ncalled the Cherry Samba. What drew me to it was the pairing of cachaça and Scotch which worked so well in the\nEsmeralda\nas it brought out some rather interesting earthy notes to that drink.\nThe nose of the Cherry Samba was a combination of the smoky Scotch and the funky, grassy notes of the cachaça. The sip was smooth from the egg white and had a pleasant sweet cherry-flavored sour aspect to it. The cachaça appeared on the swallow which rather dried out drink, and the Scotch notes showed as well and lingered on for a bit. After a few sips in, the Scotch notes were not as noticeable either through flavor acclimation or the egg's coating of the mouth. Moreover, the drink became a bit more tart after the initial sensation of sweet subsided part way in.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSgwZ904Tm5aBXlRfSjjq-6kgGQSnre_DgjZzuHM8Zp-e4MlXTw3iRNc4dx7MewPVzp3wnwbtY5XnQqvuB4HG78BSrPZXHaiX8NrTlgd85N4OHohpT18NA9ZsH6aAQoRO4LRL2FSkD84/s320/cherrysamba802.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSgwZ904Tm5aBXlRfSjjq-6kgGQSnre_DgjZzuHM8Zp-e4MlXTw3iRNc4dx7MewPVzp3wnwbtY5XnQqvuB4HG78BSrPZXHaiX8NrTlgd85N4OHohpT18NA9ZsH6aAQoRO4LRL2FSkD84/s800/cherrysamba802.jpg", "comment_count": 0 }, { "title": "the good humor", "url": "https://cocktailvirgin.blogspot.com/2010/05/good-humor.html", "published": "2010-05-07T15:18:00.003-04:00", "updated": "2017-08-28T18:42:24.607-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ben", "source": "LeNell Smothers", "year": null }, "categories": [ "#green street", "aperol", "cream", "egg" ], "ingredients": [ "1 1/2 oz Aperol", "1/2 oz Cream", "1 Egg Yolk" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass and garnish with grated nutmeg.", "body_text": "1 1/2 oz Aperol\n1/2 oz Cream\n1 Egg Yolk\nShake once without ice and once with. Strain into a coupe glass and garnish with grated nutmeg.\nAfter attending a wedding on Sunday, we stopped into Green Street for two reasons (besides needing a drink). One was the old standard -- Derric Crothers was bartending, and two was that the Aquapocalypse was upon us but Cambridge was safe since they had their own separate reservoir and water system. For a nightcap, I chose an oddball drink on the menu that I had always wanted to try, the Good Humor, but had procrastinated on in favor of more standard drinks. The Good Humor was created LeNell Smothers' partner when they were living in Brooklyn. She and Ben were also raising chickens and they needed to find a use for all of the leftover fresh egg yolks going to go to waste after mixing up egg white-containing drinks like Whiskey Sours and Ramos Gin Fizzes. Ben's genius was to make an eggnog-like flip using Aperol as the base spirit. His recipe was the same as the one Green Street now uses except his measure for the Aperol was 2 ounces.\nTrue to the name, the drink tasted like a Good Humor ice cream truck confection, namely the Creamsicle. The nose was filled with orange aromas from the Aperol and spice from the nutmeg, and similarly, the sip was a rich and creamy sweet orange flavor with some spice notes from the nutmeg and other botanicals in the Aperol. The swallow did contain some lingering bitter notes from the Aperol liqueur; however, these were cleansed by the sweetness of the subsequent sip. Overall, the Good Humor made for a delightful dessert cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqWbL-0o4T-VECrGPLP2ux8VShz7bJpv-K5N_X7h4ZqeBE2l9MLqT89pYPfO1TNP3-roYvtwj2lD03m0CB2924p3PDGZCNZL8d4HuVb4TDFct4CpeIVCiQlntxwxyGzJzXkv-vR0c_fc/s320/goodhumor803.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqWbL-0o4T-VECrGPLP2ux8VShz7bJpv-K5N_X7h4ZqeBE2l9MLqT89pYPfO1TNP3-roYvtwj2lD03m0CB2924p3PDGZCNZL8d4HuVb4TDFct4CpeIVCiQlntxwxyGzJzXkv-vR0c_fc/s800/goodhumor803.jpg", "comment_count": 0 }, { "title": "platonic julep", "url": "https://cocktailvirgin.blogspot.com/2010/05/platonic-julep.html", "published": "2010-05-07T16:27:00.002-04:00", "updated": "2017-08-28T18:41:41.582-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "chartreuse (yellow)", "sherry", "sugar" ], "ingredients": [ "1 1/2 oz Sherry (Lustau Don Nuño Dry Oloroso)", "3/4 oz Yellow Chartreuse", "4 sprigs Mint", "1 tsp Sugar" ], "instructions": null, "body_text": "1 1/2 oz Sherry (Lustau Don Nuño Dry Oloroso)\n3/4 oz Yellow Chartreuse\n4 sprigs Mint\n1 tsp Sugar\nDissolve sugar in a splash of water, add mint, and muddle in a Julep cup, double old fashioned, or highball glass. Remove mint, add rest of ingredients, and stir. Fill with crushed ice, and decorate with fruit, berries, and fresh mint.\nSince we did not partake of Juleps for Derby Day last weekend, on Monday I found a good use for the newly emerging mint in our garden. The Julep recipe I found, the Platonic Julep, was from\nPioneers of Mixing at Elite Bars: 1903-1933\nand contained an appealing combination of sherry and yellow Chartreuse instead of the more standard whiskey or less standard classic Julep spirits like gin, rum, or brandy. Perhaps it was Heresy to consider this, but what tasty, tasty Heresy it was.\nThe nose was filled with mint and orange from the garnishes. Mint and yellow Chartreuse flavors dominated the sip with the nutty sherry filling the swallow. The mint and yellow Chartreuse made for a great pairing, and both complemented the sherry rather well. The Platonic Julep was more complex and flavorful than a standard Bourbon one, albeit a bit less boozy of an offering.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkn_nsKszvtVCtCYz1KOqGojM4qDRrPQugdTADsb202okeL2qF3hwmlu2NTcjMNoCZnQ_z6idJSeWcquhfjNzUMtCQ_jGyqpGzHXZDXLUB97Vt_HEbES7bnCrrXVvMd406ATOXnkmk_A/s320/platonicjulep805.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkn_nsKszvtVCtCYz1KOqGojM4qDRrPQugdTADsb202okeL2qF3hwmlu2NTcjMNoCZnQ_z6idJSeWcquhfjNzUMtCQ_jGyqpGzHXZDXLUB97Vt_HEbES7bnCrrXVvMd406ATOXnkmk_A/s800/platonicjulep805.jpg", "comment_count": 5 }, { "title": "suedoise", "url": "https://cocktailvirgin.blogspot.com/2010/05/suedoise.html", "published": "2010-05-11T11:12:00.002-04:00", "updated": "2017-08-28T18:39:41.025-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "bitters (orange)", "gin", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "3/6 Dry Gin (1 1/2 oz Beefeater 24)", "2/6 Swedish Punsch (1 oz Homemade)", "1/6 Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange to the recipe (lemon would also be a good choice).", "body_text": "3/6 Dry Gin (1 1/2 oz Beefeater 24)\n2/6 Swedish Punsch (1 oz Homemade)\n1/6 Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. I added an orange to the recipe (lemon would also be a good choice).\nOn Tuesday night last week, it was drink time, so I found the Suedoise in the\nCafé Royal Cocktail Book\nwhich made good use of our homemade Swedish Punsch. The Suedoise contained the pairing of Punsch with gin that worked rather well in the\nCliftonian\n. The drink turned out a pretty pale orange color from the aged rum in the Swedish Punsch and the yellow hue of the Noilly Prat. The nose was full of lemon and Batavia Arrack from the Swedish Punsch and orange from the twist and bitters. And the taste was semi-dry, rich, and spicy, and it contained a full mouthfeel from the Swedish Punsch. The sip was initially sweet with perhaps some of the Punsch's rum flavors; moreover, orange and gin flavors were in the middle of the sip, and spice and Batavia Arrack were on the swallow. The flavor combination in the Suedoise had a fruitiness combination that made me think of an apricot-flavored brandy like Rothman & Winter or Apry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGh89D7Km3kJuFjQoG6ofreROWpBSCievEwYCkjN5C37A8NvtlUs0JEch-Dos80MDOuqhswYsR6bRWhAty-q76mJUtU282LQJ2wpeFJcif0eXRfXIB5VzFrLToKvKavFZF_Mx6fTdQnk/s320/suedoise807.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGh89D7Km3kJuFjQoG6ofreROWpBSCievEwYCkjN5C37A8NvtlUs0JEch-Dos80MDOuqhswYsR6bRWhAty-q76mJUtU282LQJ2wpeFJcif0eXRfXIB5VzFrLToKvKavFZF_Mx6fTdQnk/s800/suedoise807.jpg", "comment_count": 0 }, { "title": "trinidad fizz", "url": "https://cocktailvirgin.blogspot.com/2010/05/trinidad-fizz.html", "published": "2010-05-11T13:53:00.003-04:00", "updated": "2017-08-28T18:39:06.354-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Charles H. Baker", "source": "The Gentleman's Companion", "year": 1939 }, "categories": [ "bitters (Angostura)", "cream", "egg white", "grenadine", "lemon juice", "lime juice", "soda" ], "ingredients": [ "1 oz Angostura Bitters", "1 tsp Grenadine or Sugar (Homemade Grenadine)" ], "instructions": "Shake with ice and strain into a goblet (rocks glass). Add seltzer (~2 oz) to taste. Garnish with fresh pineapple sticks.", "body_text": "1 oz Angostura Bitters\n1 tsp Grenadine or Sugar (Homemade Grenadine)\nJuice of 1/2 Lemon or Full Lime (1/4 Lemon + 1/2 Lime, approx 1 oz total)\n1 Egg White\n1/2 oz Thick Cream\nShake with ice and strain into a goblet (rocks glass). Add seltzer (~2 oz) to taste. Garnish with fresh pineapple sticks.\nAfter returning from a large dinner on Wednesday, it was time to find a drink to settle our stomachs. Andrea was up for a bitters-heavy drink, and I figured it was time to try Charles H. Baker's Trinidad Fizz (a/k/a Angostura Fizz) from his 1939\nThe Gentleman's Companion\nsince the Angostura shortage was over. In Baker's book, the drink was in a section of 12 \"Temperance Delights\"; while it is true that the Trinidad Fizz contains no standard base spirit, Angostura does weigh in around 90 proof and there is a full pony jigger of the stuff! The drink may have had a medicinal origin due to Angostura's botanicals such that Baker claimed that it could help fight malaria and amoebic fevers. Moreover, he listed it as a \"well known stomachic\" which was what we wanted.\nWith the Fizz's soda water, it was surely a lot lighter and more refreshing than the\nTrinidad Sour\n, and I felt like the drink might make a great hangover palliative. The Trinidad Fizz contained a large amount of cherry aroma from the Angostura. Flavorwise, the citrus was at the beginning of the sip, a sort of salty note on the swallow, and lingering spices such as clove and cherry wood on the swallow. The shaken egg white interacting with the soda water added a delightfully smooth texture to the drink that might also add some breakfast to the hangover cure concept.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj2D5hH0nEACc35JIfM3SO3szJ720bGFfL1a8nL8oER0eo943KAipDQvp1V698e0oxGBeWTWjFjHzK5FQu26ppOaqcKZPddizc20WtxVFRqHAp1K71aYmB14qIZZgt5quXaHJuTIB7J4/s320/angosturafizz808.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj2D5hH0nEACc35JIfM3SO3szJ720bGFfL1a8nL8oER0eo943KAipDQvp1V698e0oxGBeWTWjFjHzK5FQu26ppOaqcKZPddizc20WtxVFRqHAp1K71aYmB14qIZZgt5quXaHJuTIB7J4/s800/angosturafizz808.jpg", "comment_count": 0 }, { "title": "boston flip", "url": "https://cocktailvirgin.blogspot.com/2010/05/boston-flip.html", "published": "2010-05-11T16:18:00.004-04:00", "updated": "2017-08-28T18:38:15.484-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": null }, "categories": [ "egg", "madeira", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Madeira (Blandy's 5 Year Malmsey Madeira)", "1 oz Bourbon (Basil Hayden)", "1 Egg Yolk", "1/2 tsp Simple Syrup" ], "instructions": "Shake once without ice and once with. Strain into a wine or cocktail glass, and garnish with grated nutmeg.", "body_text": "1 oz Madeira (Blandy's 5 Year Malmsey Madeira)\n1 oz Bourbon (Basil Hayden)\n1 Egg Yolk\n1/2 tsp Simple Syrup\nShake once without ice and once with. Strain into a wine or cocktail glass, and garnish with grated nutmeg.\nWhile making the Trinidad Fizz, I reserved the unused pair of egg yolks for our second drink. For a beverage that utilizes yolks only, one that popped into my head was the classic Boston Flip which I had recently mentioned in the\nCopley Lady\npost. We ended up using the recipe in Trader Vic's\nBartender's Guide\ninstead of Patrick Gavin Duffy's recipe which contained a full egg or Boothby's which only used half a yolk (leaving one of our two to waste). The flip also gave us an excuse to crack out the Heisey glassware that we had recently bought from\nDownstairs at Felton Antiques\n. The Boston Flip's nose was an elegant nutty grape aroma from the Madeira along with spice notes from the nutmeg. Furthermore, the sip was full of a sharp raisiny wine flavor followed by Bourbon's wood notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTTNpfWWdJ7PNj5U9x-FUWY-fk9RlAD66yVOvM3p7aeytQPEkLo1M_xAjEZYJBXJM-uZ_pEXlD-u5VfoXiWWktWz6ZXHh-l0prpvIe8DL2wxkNIVS5-eJac5P8iD3Ed1tdSKadB4c4As/s320/bostonflip810.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTTNpfWWdJ7PNj5U9x-FUWY-fk9RlAD66yVOvM3p7aeytQPEkLo1M_xAjEZYJBXJM-uZ_pEXlD-u5VfoXiWWktWz6ZXHh-l0prpvIe8DL2wxkNIVS5-eJac5P8iD3Ed1tdSKadB4c4As/s800/bostonflip810.jpg", "comment_count": 0 }, { "title": "::interview with brian rea::", "url": "https://cocktailvirgin.blogspot.com/2010/05/interview-with-brian-rea.html", "published": "2010-05-12T20:31:00.006-04:00", "updated": "2017-08-28T18:37:10.923-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "champagne", "chartreuse (green)", "cognac" ], "ingredients": [], "instructions": null, "body_text": "One of the sessions at Tales of the Cocktail this year entitled \"Bartending in the 1940's, 1950's and 1960's (the dark ages)\" is being moderated by bartending legend Brian Rea. Being the oldest moderator of this year's Tales of the Cocktail at age 83, Brian has a lot to share of his sixty years \"behind, and in front of, bars, cocktail lounges, restaurants, nightclubs, and some unmentionable places.\" Besides this aspect of his life, Brian is well known for having amassed the largest collection of cocktail books, which now reside in a library in Munich, as well as being a co-founder of the Museum of the American Cocktail. To get a better idea of what he would cover at this curiously titled session, I gave Mr. Rea a phone call to discuss what he would be talking about. And given how engrossing his answers and stories were, this session ought to be pretty amazing.\nBrian's start at bars was in 1942 when he used to order Boilermakers after a long day of work at the Brooklyn Navy Yard where he was an Apprentice Machinist at age 14 1/2. High school was not for him as he lasted all of 3 days, but his education, albeit less formal, continued on throughout his life. The job at the Navy Yard led him to joining the Merchant Marines during the war. After that, he returned to civilian life working with the Department of Sanitation at an incinerator plant in Manhattan. During this odiferous phase, his life behind the bar got started. How, I asked? The father of the girl he got pregnant and then married was in the liquor store and bar industry, and he got Brian an unpaid spot at a bar where he could be trained in the trade. From there Brian spent a few decades working in various establishments, both classy and classless, where he learned the various aspects of bartending and bar culture. When I inquired how he got taught the trade, he replied that he was trained by the guy who had been there the longest because he could not get a better job elsewhere.\nWhen I queried as to why it was the dark ages, his reply was that they were paid very little, treated like dogs, and did some unscrupulous things. He then got philosophical and started talking about how bars had not really changed much in 4000 years. In Roman times, the taverns had a similar physical set up with cash transactions in exchange for spirits, except with no television and air conditioning in those days. In some aspects, Brian seemed to think that times were better in these dark ages, and other times not so much. For example, he romanticized the liquor of that era as it was stronger with gin starting at 90 proof and whiskey at 86 proof instead of the generally capped-at-80 proof versions of today. On the other hand, he spoke frequently about the adulterating and rectifying of spirits to trick the customers. He was quite proud of his skill of making whiskeys taste older by adding a bit of port to them and his ability to inexpensively refill Southern Comfort bottles with a mix of young whiskey and peach liqueur. Another story he eluded to was best described on his website,\nTheBarkeeper\n:\nMany eons ago, I worked in a bar that was referred to as a bust out joint. This was a type of facility where we had various ladies (B girls) hanging around with the purpose of enticing customers to buy them a little drink. Well, the little drink was always a split of champagne, but this was a very special \"Sham\"pain. In an attempt to keep the costs down, and the girls sober (so they could order more giggle soup), we produced our own special cuvee. At closing time, we would fill the empty champagne bottles with 1/3 third Sauterne, and then fill the balance with soda. The most difficult aspect of the process was using a large pair of pliers to squeeze the cork back in the bottle, as it would flare immediately after opening. Hell we were reusing corks, wire, foil and bottles before anyone even thought of the word 'recycling'. Our cost factor was about 39 cents a bottle, and we sold same at $12.50 to $15.00, which we considered adequate markup. Ah, those were the days of \"Better Living Through Chemistry\" (thank you DuPont).\nPutting these story into perspective, the recent crackdowns on housemade infusions and the similar rectified spirits at bars makes a bit more sense why these laws existed in the first place.\nBrian's career also lead him to the position of head barman at high end restaurants like \"21\" in New York City, and later he left the bar to be the Corporate Beverage Director at Host International which ran a variety of hotel, restaurant, and airport beverage services. During his time as a bartender, his stories range from the difficulties in keeping up with the demand for Ramos Gin Fizzes and developing techniques to satisfy the 400 orders on any given Sunday to reflections of the comings and goings of certain drinks. Back when he started, he needed to know about 80 different drinks to get by including Rob Roys, Sours, Martinis, Manhattans, and Sidecars for the men, and Brandy Alexanders and Bacardi Cocktails for the women. His reflections on the 1960's, when bars were filled with dope smoke and the in vogue drinks took a turn with Harvey Wallbangers, Golden Cadillacs, and Tequila Sunrises, made for some intriguing tales.\nHonestly, I was a bit nervous about conducting my first interview, but Brian is a natural story teller and hearing him talk is rather enthralling. I easily understood why he made such a great bartender as I felt like I was on the other side of his bar despite being on the phone on the other side of the country. To wrap things up, I asked if he had a cocktail to recommend that would help crystallize the 1940's, 50's, and 60's, and his sense of humor kicked in again. He recommended the Hemlock Cocktail -- no one has ever complained about it! To avoid a Socratic \"I drank what?\" moment, I decided to pick one off of his website that he described as being from his era:\nJimmy Roosevelt\n• 1 1/2 oz Cognac (Château de Plassons VSOP Cognac)\n• 3/4 oz Green Chartreuse\n• 2 dash Angostura Bitters\nShake with ice and strain into a champagne flute. Top with sparkling wine (Gloria Ferrer Blanc de Noirs).\nWhile Charles H. Baker, Jr. has a similar recipe for the Jimmy Roosevelt, this is the version Brian prefers. The drink had a green Chartreuse aroma mixed with dry Champagne notes. The sparkling wine’s sharpness started the sip and was followed by Chartreuse flavors in the middle and Cognac heat on the swallow. There was an almost licorice or anise aftertaste from the herbal notes in this rather dry drink. Overall, the Jimmy Roosevelt would function as a good aperitif or digestif cocktail.\nFor more about \"Bartending in the 1940's, 1950's and 1960's (the dark ages)\", go\nhere\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulwmIax4P7qdXW92NoQIcsap7utdMOGTV-mseukDqRgEzw960RYWpS7quEZmeyN7c829kzQ6eDY02uNenMhyphenhyphenFWA-o1qX2TH6ELuYKZrAQmnf5Fr8Blnu6TO9tlGRspWYqVqannAOOVXo/s320/talesblogad.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDWXPHgsG01jazmFIQBv7kIrl5X9cxXBQplz8Piizo_goSnVwV1jytdCfDeyFYOfZfkN6x7fBTJNp3s0MhN9paHMZ9l8qI4co2Gh9PolV_9kE2dLkogIxpjHyQB7JXjGPf5K13NbgtQI/s320/brianrea.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5v5lVmXIvmgOlefpEW_sOpP4pdF1hHm2eToz555Y4JT6qxhokoLHnRWAvmGhrXNEcPuE2ODqH5HDQBDLpSdTRtN5o5sXleJY0yaTOvyleU2qYupmr-PaxFtiFgsdXDvfKdqrsict5hQ/s320/roosevelt818.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulwmIax4P7qdXW92NoQIcsap7utdMOGTV-mseukDqRgEzw960RYWpS7quEZmeyN7c829kzQ6eDY02uNenMhyphenhyphenFWA-o1qX2TH6ELuYKZrAQmnf5Fr8Blnu6TO9tlGRspWYqVqannAOOVXo/s800/talesblogad.jpg", "comment_count": 3 }, { "title": "metexa", "url": "https://cocktailvirgin.blogspot.com/2010/05/metexa.html", "published": "2010-05-13T15:32:00.003-04:00", "updated": "2017-08-28T18:34:02.971-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "lillet", "swedish punsch", "tequila" ], "ingredients": [ "1/4 Tequila (3/4 oz Casa Noble Blanco)", "1/4 Swedish Punsch (3/4 oz Homemade)", "1/2 Lillet (1 1/2 oz Cocchi Americano)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist garnish to the recipe.", "body_text": "1/4 Tequila (3/4 oz Casa Noble Blanco)\n1/4 Swedish Punsch (3/4 oz Homemade)\n1/2 Lillet (1 1/2 oz Cocchi Americano)\nStir with ice and strain into a cocktail glass. I added an orange twist garnish to the recipe.\nOn Saturday, Andrea, after returning home from a day of work at the Boston Shaker, announced that she had a new purchase. My guesses did not take into consideration that she might have gone next door to Dave's Fresh Pasta where they had just received their shipment from Haus Alpenz of Cocchi Americano! Cocchi Americano is a quinquina (an aromatized wine that contains quinine) and is rather citrus-flavored like Lillet Blanc. With the quinine firmly in place, it is believed to be closer to the original Kina Lillet than the current day, quinine-light Lillet Blanc. To find a drink, I pulled out our copy of the\nCafé Royal Cocktail Book\nas it has one of the highest number of Lillet recipes in our collection.\nThe one that caught my eye, the Metexa, contained half Lillet and therefore seemed like it would make a good aperitif as I prepared dinner. The intriguing part was that the Metexa is an aperitif-style cocktail that contains tequila! Moreover, it is rather odd that tequila appears in an British cocktail book from the 1930's; however, I know that the book contains other tequila recipes such as the Mexican Eagle (2 parts tequila, 1 part Jamaican rum, 1 part dry vermouth) which we made for our International Migratory Bird Day party a few years ago.\nThe Metexa's nose was full of tequila and orange notes. Overall, it was rather smooth especially for a tequila drink. This speaks highly of either the Casa Noble tequila or the craftsmanship of the recipe's design in general. The sip was spicy from the agave spirit in conjunction with the Swedish Punsch's Batavia Arrack and was full of complementary Cocchi Americano notes. The tequila flavors also appeared on the swallow, and as the drink warmed up, the tequila came more forward in the profile. Lastly, the drink contained the essence of citrus (or citrus minus the bite) throughout from the Cocchi Americano and the Swedish Punsch's lemon infusion.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq09y1-3ZlgpzBlBaAvYXIVadJsnd0x8dmvyEHzZKhog8x1kiddazdW9B_edtJNvw8xQUjIDr8uMRjwzFCWfnMJF0UHU6oVrC2tJACMW0pvefBEwdTYQNNm7dVx9nROUxSjTeCXLQBpik/s320/metexa813.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq09y1-3ZlgpzBlBaAvYXIVadJsnd0x8dmvyEHzZKhog8x1kiddazdW9B_edtJNvw8xQUjIDr8uMRjwzFCWfnMJF0UHU6oVrC2tJACMW0pvefBEwdTYQNNm7dVx9nROUxSjTeCXLQBpik/s800/metexa813.jpg", "comment_count": 0 }, { "title": "bonnie prince charles", "url": "https://cocktailvirgin.blogspot.com/2010/05/bonnie-prince-charles.html", "published": "2010-05-13T16:36:00.003-04:00", "updated": "2024-12-31T13:05:16.330-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Patrick Duffy", "source": "The Official Mixer's Manual", "year": null }, "categories": [ "cognac", "drambuie", "lime juice" ], "ingredients": [ "1 1/2 oz Cognac (Château de Plassons VSOP Cognac)", "3/4 oz Drambuie" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Cognac (Château de Plassons VSOP Cognac)\n3/4 oz Drambuie\nJuice of 1/2 Lime (3/8-1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Metexa, Andrea was in the mood for a Cognac drink, so I found the Bonnie Prince Charles in Patrick Duffy's\nThe Official Mixer's Manual\n. I had been wanting to make this drink for a while as it would complete the trilogy of Drambuie drinks that make reference to the Prince Charles Edward Stuart and Captain John MacKinnon lore. The most famous would be the\nPrince Edward\nand the\nMacKinnon\n(link contains a good retelling of the lore).\nHoney and heather from the Drambiue filled the nose of the Bonnie Prince Charles cocktail. The sip started with a sweet lime flavor followed by Scotch with lime's crispness on the swallow. Moreover, the Drambuie donated a nice richness and a touch of smokiness to the drink. My memory could be failing me, but this might be the first or at least one of the few Cognac-lime cocktails I have had, and the combination seemed pretty successful given this recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjck9T_01xRxRO9OVdpUUcyyoD1Q8ME3mmdOq35J7ujdbWhTy_K6WqgnJN0LSXEO4L8iJ-jMtRv-AJyd9a1xF262wddHs983FhSeOyLKcdPDTRVrfGsrQOd4s8UAOWIekuS3ROw-izAQ/s320/bonnieprince814.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjck9T_01xRxRO9OVdpUUcyyoD1Q8ME3mmdOq35J7ujdbWhTy_K6WqgnJN0LSXEO4L8iJ-jMtRv-AJyd9a1xF262wddHs983FhSeOyLKcdPDTRVrfGsrQOd4s8UAOWIekuS3ROw-izAQ/s800/bonnieprince814.jpg", "comment_count": 1 }, { "title": "agony and ecstasy", "url": "https://cocktailvirgin.blogspot.com/2010/05/agony-and-ecstasy.html", "published": "2010-05-15T16:47:00.003-04:00", "updated": "2017-08-28T18:32:15.419-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Drink", "year": null }, "categories": [ "#drink", "ginger beer", "grapefruit juice", "mezcal", "st. germain" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz St. Germain", "1 oz Grapefruit Juice" ], "instructions": "Shake with ice. Add (~1 oz) ginger beer into the shaker then strain into a rocks glass filled with crushed ice. Garnish with a grapefruit twist with a small line of Chipotle Tabasco Sauce on top, and add straws.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz St. Germain\n1 oz Grapefruit Juice\nShake with ice. Add (~1 oz) ginger beer into the shaker then strain into a rocks glass filled with crushed ice. Garnish with a grapefruit twist with a small line of Chipotle Tabasco Sauce on top, and add straws.\nOn Sunday night, we went down to Drink and got seats at Sam Treadway's station. When Sam said that he had a Mezcal drink for me, I was game. The one he made, the Agony and the Ecstasy, used Del Maguey's newest Mezcal, Vida, which has a more approachable price tag than many of their offerings. The nose was dominated by the vinegary Chipotle Tabasco such that it even overwhelmed the Mezcal and the fresh grapefruit oils. Grapefruit and ginger flavors were on the front of the sip, and St. Germain and Mezcal notes were on the swallow. When I was served the drink, Sam suggested that I could adjust things by stirring in the Tabasco. After a few sips, I did just that, and the drink gained an extra smokey heat element on the swallow. Moreover, this modification allowed the Mezcal notes to shine through on the nose.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1j98B0Jx4AUXKLaYhKkL-haoDsYrOD1bLlY-RoOEcpMtOzxISPfcdTVIQ8c-94sR88-nfGkJb85Z0ibuNb3eU_w6nP9HHsUrOopF4Nbu52zV6kaqZLepKXDhBbGYggFAaT7bFjDvqF6A/s320/agony815.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1j98B0Jx4AUXKLaYhKkL-haoDsYrOD1bLlY-RoOEcpMtOzxISPfcdTVIQ8c-94sR88-nfGkJb85Z0ibuNb3eU_w6nP9HHsUrOopF4Nbu52zV6kaqZLepKXDhBbGYggFAaT7bFjDvqF6A/s800/agony815.jpg", "comment_count": 0 }, { "title": "deceiver", "url": "https://cocktailvirgin.blogspot.com/2010/05/deceiver.html", "published": "2010-05-15T18:37:00.003-04:00", "updated": "2017-08-28T18:31:14.562-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Boothby's World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "bitters (aromatic)", "chartreuse", "creme de cacao", "gin" ], "ingredients": [ "1 oz Gin (Aviation)", "1/2 oz Chartreuse (Green)", "1 dash Crème de Cacao (3/4 tsp Leroux)" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and float 2 drops of bitters (Gotas Amargas Peruvian Bitters).", "body_text": "1 oz Gin (Aviation)\n1/2 oz Chartreuse (Green)\n1 dash Crème de Cacao (3/4 tsp Leroux)\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top and float 2 drops of bitters (Gotas Amargas Peruvian Bitters).\nAfter getting home on Sunday, it was time for a nightcap so I flipped through Boothby's 1934 edition of\nWorld Drinks And How To Mix Them\nand found the Deceiver. The nose of the drink was a combination of the lemon oil and cinnamon with other botanicals from the bitters. The Chartreuse and gin combined to give the drink a floral character; in retrospect it might have been aided by the lavender used in making Aviation Gin. A mint-like flavor from the Chartreuse along with chocolate notes from the Crème de Cacao appeared on the aftertaste. The Crème de Cacao and green Chartreuse made a rather good pair and the cacao seemed to sedate the lingering Chartreuse's intensity. I felt like the cacao amount could be higher, whereas Andrea thought that it was just right.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvSzUcfNiFGbfQ1uZJCH8anYzsB-VMh7aSXSPKcFh6cqJPIwubQ1EC7fGDYiHAsakWMIe3JqR528MW8G2VlVb3G2okNm1MRpp-82qc_w1-GhT5LKmv-Zm22qS1xaC3igE6FHLqpVE12c/s320/deceiver816.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvSzUcfNiFGbfQ1uZJCH8anYzsB-VMh7aSXSPKcFh6cqJPIwubQ1EC7fGDYiHAsakWMIe3JqR528MW8G2VlVb3G2okNm1MRpp-82qc_w1-GhT5LKmv-Zm22qS1xaC3igE6FHLqpVE12c/s800/deceiver816.jpg", "comment_count": 0 }, { "title": "[bonal bonito]", "url": "https://cocktailvirgin.blogspot.com/2010/05/bonal-bonito.html", "published": "2010-05-17T14:52:00.005-04:00", "updated": "2017-08-28T18:30:39.948-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John Gertsen and Misty Kalkofen", "source": null, "year": null }, "categories": [ "#drink", "creme de cacao", "mezcal", "quinquina" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "3/4 oz Bonal", "1/4 oz Crème de Cacao" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top and discard.", "body_text": "2 oz Del Maguey Mezcal Vida\n3/4 oz Bonal\n1/4 oz Crème de Cacao\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top and discard.\nLast week SeanMike of\nScofflaw's Den\nwas in town so I took him to Drink on Tuesday night. There we found seats at the center bar in front of bartender California Gold. When I was talking to Cali about drink ideas, she mentioned that they had Bonal in stock -- a product imported by Haus Alpenz that I had fallen in love with when I tasted it at\nTales of the Cocktail\nlast year. Bonal is a quinine-laden sweet vermouth-like aperitif wine flavored with gentian (gentian is one of the main flavors in Moxie soda). And after hearing that she had a Mezcal drink using the Bonal in mind, I gave her the thumbs up!\nCali said that the drink was created by John Gertsen and Misty Kalkofen and was originally developed using Boroli Barolo Chinato, another quinine-containing aperitif wine but one with the fullness of Barolo wine. The drink's nose was rich with orange oils and Mezcal's smoky aromas. Moreover, the nose contained funky notes from the extra tails from the Mezcal Vida's distillation style. On the sip, the rich Bonal notes complemented the Mezcal's spiciness rather well. Moreover, the sip started somewhat sweet and dried out on the swallow. The Bonal donated a nice layer of bitter complexity to the drink that blended well with the crème de cacao.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKh7jqXoLoUlPUGtTbtUMhLqoSIugR6h_60eki95FBC51voJH1i3knKI8mhmyNfBwPN2BASq9WbOPrv4TKRgk6cfEHgADqWBVoqviexi0k3hhzQRwB4Vkt1b1baspQBInzZx0atzksTKs/s320/drink820.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKh7jqXoLoUlPUGtTbtUMhLqoSIugR6h_60eki95FBC51voJH1i3knKI8mhmyNfBwPN2BASq9WbOPrv4TKRgk6cfEHgADqWBVoqviexi0k3hhzQRwB4Vkt1b1baspQBInzZx0atzksTKs/s800/drink820.jpg", "comment_count": 0 }, { "title": "[dark horse]", "url": "https://cocktailvirgin.blogspot.com/2010/05/dark-horse.html", "published": "2010-05-18T10:34:00.003-04:00", "updated": "2017-08-28T18:29:42.717-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "California Gold", "source": null, "year": null }, "categories": [ "#drink", "beer", "bitters (aged)", "cynar", "egg", "scotch", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz White Horse Scotch", "3/4 oz Cynar", "3/4 oz Guinness Simple Syrup", "2 dash Fee's Whiskey Barrel Aged Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass and garnish with grated nutmeg.", "body_text": "1 1/2 oz White Horse Scotch\n3/4 oz Cynar\n3/4 oz Guinness Simple Syrup\n2 dash Fee's Whiskey Barrel Aged Bitters\n1 Egg\nShake once without ice and once with. Strain into a coupe glass and garnish with grated nutmeg.\nFor my second drink, I asked bartender California Gold if she had any ideas for an egg white or whole egg drink. After hearing that she wanted to use a housemade Guinness Stout syrup, I was immediately intrigued. The flip also included the pairing of Scotch and Cynar which worked so well together in Russell House Tavern's\nScottish Play\n. Indeed, in this drink, the Cynar did a similar job in balancing the Scotch and this was aided by nutmeg's spice. The egg and malty Guinness syrup provided an ideal amount of richness and smoothness to the drink, and the swallow had a pleasant combination of Guinness and Cynar notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMXqcrQ2RMWzUB7qe4_DmskiiJfKJGUUalG-iV2FdmNFjNM-he3k1nZc_zkxuxrUiK_H8anFCt0Rbaa-cq0Zk0ab1Fcg0I5YyfBjQd3szMRDmg-G71NtA7BEJ-KupdsgeKbhDV7CLpPs/s320/drink821.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMXqcrQ2RMWzUB7qe4_DmskiiJfKJGUUalG-iV2FdmNFjNM-he3k1nZc_zkxuxrUiK_H8anFCt0Rbaa-cq0Zk0ab1Fcg0I5YyfBjQd3szMRDmg-G71NtA7BEJ-KupdsgeKbhDV7CLpPs/s800/drink821.jpg", "comment_count": 0 }, { "title": "kentucky royale", "url": "https://cocktailvirgin.blogspot.com/2010/05/kentucky-royale.html", "published": "2010-05-18T14:17:00.003-04:00", "updated": "2017-08-28T18:26:56.025-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joy Richard", "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "bitters (mole)", "cherry brandy", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare Bourbon", "1/2 oz Cherry Heering", "1/2 oz Carpano Antica Sweet Vermouth", "1 barspoon Luxardo Espresso Liqueur", "2 dash Bittermens Xocolatl Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a brandied cherry.", "body_text": "1 1/2 oz Eagle Rare Bourbon\n1/2 oz Cherry Heering\n1/2 oz Carpano Antica Sweet Vermouth\n1 barspoon Luxardo Espresso Liqueur\n2 dash Bittermens Xocolatl Mole Bitters\nStir with ice and strain into a cocktail glass. Garnish with a brandied cherry.\nOn Thursday night, Andrea and I traveled down to Franklin Southie for their Buffalo Trace and Eagle Rare industry night event. On the menu were a half dozen Bourbon drinks and I picked two to sample that night. The first one I tried was the Kentucky Royale which bartender Joy Richard made for me. The drink started with a rich cherry nose with perhaps hints of chocolate and coffee aromas in the mix. The Kentucky Royale was rather spicy from the Bourbon which helped to dry out the sweetness from the Cherry Heering and sweet vermouth. Overall, it was a rather delightful cherryish Bourbon Manhattan with some interesting coffee and chocolate notes lingering on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PtghnF1oehSPCiBoNJ5Vexr7BXqLf1i3DGl-YToJcN5dTN-MhVlb8P2DZWGd3IfxwCfv7lLRExvRurPyiJMuapKbZuoG6NScXxC4-suQ3IBcUZIdCcGBxn35ZU79IoZqJwCfjjKp6HE/s320/kentuckyroyale823.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PtghnF1oehSPCiBoNJ5Vexr7BXqLf1i3DGl-YToJcN5dTN-MhVlb8P2DZWGd3IfxwCfv7lLRExvRurPyiJMuapKbZuoG6NScXxC4-suQ3IBcUZIdCcGBxn35ZU79IoZqJwCfjjKp6HE/s800/kentuckyroyale823.jpg", "comment_count": 0 }, { "title": "purkhart's peck", "url": "https://cocktailvirgin.blogspot.com/2010/05/purkharts-peck.html", "published": "2010-05-18T15:08:00.003-04:00", "updated": "2017-08-28T18:26:18.582-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "apricot liqueur", "bitters (aromatic)", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare Bourbon", "1/2 oz Rothman & Winter Orchard Apricot Liqueur", "1/2 oz Dolin Dry Vermouth", "2 dash Bitter Truth's Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Eagle Rare Bourbon\n1/2 oz Rothman & Winter Orchard Apricot Liqueur\n1/2 oz Dolin Dry Vermouth\n2 dash Bitter Truth's Jerry Thomas Decanter Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor my second drink at the Franklin Southie's Buffalo Trace and Eagle Rare Industry Night, I chose the Purkhart's Peck while Andrea went off the menu with the Old Waldorf Astoria recipe for the Fanciulli Cocktail (2 parts Bourbon, 1 part sweet vermouth, 1 part Fernet-Branca). Purkhart is the Austrian distillery that makes Rothman & Winter Orchard Apricot as well as several other products that Haus Alpenz distributes. The drink started with an orange oil nose, and this complemented the apricot flavors in the sip rather well. The sip began with a slightly sweet fruit taste and was balanced by the spicy Bourbon's heat and the dry vermouth such that the swallow seemed rather dry. The apricot flavor lingered quite nicely throughout the sip and swallow without overpowering the drink. The Purkhart's Peck reminded me a lot of an apricot version of Joy Richard's\nBourbon Belle\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdhtjy9iqUspKKUXDC84qqNIWcVhDuy81wRaiHhF8uYYcGtEqUXIBKtjzHKiUnmlt3ZtZSEVASyYYAodp6rcIi3OGOZV38HTe3a972-HgIdRcdImLXbro14kQ7Q4w9HwYqDsAZ4b_YnI/s320/purkhart824.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdhtjy9iqUspKKUXDC84qqNIWcVhDuy81wRaiHhF8uYYcGtEqUXIBKtjzHKiUnmlt3ZtZSEVASyYYAodp6rcIi3OGOZV38HTe3a972-HgIdRcdImLXbro14kQ7Q4w9HwYqDsAZ4b_YnI/s800/purkhart824.jpg", "comment_count": 1 }, { "title": "dry punch", "url": "https://cocktailvirgin.blogspot.com/2010/05/dry-punch.html", "published": "2010-05-19T14:53:00.003-04:00", "updated": "2017-08-28T18:25:45.384-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Santina", "source": "Jerry Thomas's 1862 Bartender's Guide", "year": 1862 }, "categories": [ "brandy", "curacao", "lemon juice", "sugar", "tea" ], "ingredients": [ "1 quart Brandy (4 oz Château de Plassons VSOP Cognac)", "1 quart Green Tea (4 oz Green Tea, steeped 5 minutes)" ], "instructions": null, "body_text": "1 quart Brandy (4 oz Château de Plassons VSOP Cognac)\n1 quart Green Tea (4 oz Green Tea, steeped 5 minutes)\nJuice 8 Lemons (1 Lemon)\n1 1/2 oz Curaçao (1 tsp Senior Curaçao of Curaçao)\n1/2 pound Sugar (1 oz California Crystals)\nDissolve sugar with lemon and tea. Add ice and other ingredients and chill. Decorate and serve in punch cups. Recipe serves 10. (I scaled down the recipe 8 fold and prepared by shaking with ice and straining into punch cups.)\nOn Friday night as dinner was on the stove, I opened up Boothby's 1934 edition of\nWorld Drinks And How To Mix Them\nand spotted the Dry Punch. The name was peculiar as it was neither nonalcoholic nor lacking sweetness. Lemon and Curaçao aromas were on the nose. On the sip, sweet lemon and Cognac flavors swirled around with green tea notes on the swallow. For such a simple and relatively quick to prepare punch recipe, it was quite the delight to drink. A similar\nrecipe\nfor Dry Punch appears in Jerry Thomas's 1862\nBartender's Guide\nwhich attributed the recipe to \"Santina the celebrated Spanish caterer.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pKWtsYd8N2f7S4By20MPcaA3g7KDkChTUkGloVb5bbqKPvigS8nDXww9a3Csj4ulce7m6hNC5XPitcrQaU8B0KZ3ENQC3YMgCpI5lbUE2TwVgRogOwmjlWHbn_xsdORYmEunx1TOWOM/s320/drypunch825.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pKWtsYd8N2f7S4By20MPcaA3g7KDkChTUkGloVb5bbqKPvigS8nDXww9a3Csj4ulce7m6hNC5XPitcrQaU8B0KZ3ENQC3YMgCpI5lbUE2TwVgRogOwmjlWHbn_xsdORYmEunx1TOWOM/s800/drypunch825.jpg", "comment_count": 1 }, { "title": "perfect lady", "url": "https://cocktailvirgin.blogspot.com/2010/05/perfect-lady.html", "published": "2010-05-19T15:50:00.003-04:00", "updated": "2017-08-28T18:25:08.974-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Latin Quarter Souvenir Book Of Cocktails & How To Mix Them", "year": null }, "categories": [ "creme de peche", "egg white", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Gin (Ryan & Wood's Knockabout)", "3/4 oz Crème de Pêche (Briottet Maison Edmond Crème de Pêche de Vigne)" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass. I twisted a lemon peel over the top and discarded.", "body_text": "1 1/2 oz Gin (Ryan & Wood's Knockabout)\n3/4 oz Crème de Pêche (Briottet Maison Edmond Crème de Pêche de Vigne)\nJuice 1/2 Lemon (1/2 - 3/4 oz)\n1 Egg White\nShake once without ice and once with. Strain into a cocktail glass. I twisted a lemon peel over the top and discarded.\nFor our after dinner drink on Friday night, Andrea was up for an egg white recipe so I chose the Perfect Lady from the\nLatin Quarter Souvenir Book Of Cocktails & How To Mix Them\n. The Perfect Lady was in a section that had a variety of drinks that centered around the\nPink Lady\n. Where the Pink Lady contains Applejack and grenadine, the Perfect Lady has Crème de Pêche which is a liqueur made from small, rather flavorful semi-wild peaches. The Perfect Lady had a lemony peach flavor and was somewhat dry in balance. The gin was detectable on the swallow but the egg white's smoothness tamed the gin's botanical notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxvCOKEpQfsgG9LJdNz43C2LjUXtUfF1Xv5wDs6Enc_goUJ5RhNBBt3A8fNoiEJGS_S9VGUKLclDWnHkNB8OuUW62OnEj60gxyXAPqx50UreLmrt4y5K5n2ApuxMRRcnxktz8-MVB4ZM/s320/perfectlady827.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxvCOKEpQfsgG9LJdNz43C2LjUXtUfF1Xv5wDs6Enc_goUJ5RhNBBt3A8fNoiEJGS_S9VGUKLclDWnHkNB8OuUW62OnEj60gxyXAPqx50UreLmrt4y5K5n2ApuxMRRcnxktz8-MVB4ZM/s800/perfectlady827.jpg", "comment_count": 0 }, { "title": "sloppy joe's cocktail #2", "url": "https://cocktailvirgin.blogspot.com/2010/05/sloppy-joes-cocktail-2.html", "published": "2010-05-20T14:59:00.004-04:00", "updated": "2017-08-28T18:24:34.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Sloppy Joe's", "year": null }, "categories": [ "brandy", "curacao", "grenadine", "pineapple juice", "port (tawny)" ], "ingredients": [ "3/4 oz Brandy (Château de Plassons VSOP Cognac)", "3/4 oz Port (Sandeman Tawny)", "3/4 oz Pineapple Juice", "1/4 tsp Curaçao (Senior Curaçao of Curaçao)", "1/4 tsp Grenadine (Homemade)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Brandy (Château de Plassons VSOP Cognac)\n3/4 oz Port (Sandeman Tawny)\n3/4 oz Pineapple Juice\n1/4 tsp Curaçao (Senior Curaçao of Curaçao)\n1/4 tsp Grenadine (Homemade)\nShake with ice and strain into a cocktail glass.\nOn Saturday night when we got home, we were in the mood for a nightcap so I found the Sloppy Joe's Cocktail #2 in Trader Vic. Sloppy Joe's was a bar in Havana, Cuba, that opened up in 1919 just as Prohibition increased the demand for establishments to serve American tourists. Their Cocktail #1 is a similar recipe with the brandy, port, and pineapple juice in this drink swapped for rum, dry vermouth, and lime juice.\nThe Sloppy Joe's Cocktail #2 ended up with a nice layer of foam from the pineapple juice being shaken, and the aroma contained a combination of port and pineapple notes. Overall, the drink was moderately dry with the sip being a good balance of pineapple and port flavors and the swallow containing heat from the brandy. The Curaçao and grenadine amounts were small enough that detecting their flavors was difficult. Perhaps at an eighth of an ounce or so each, they might contribute a bit more to the profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGenb7wTeoW6Gq1__N2fx-JI3xzOIPa5hLSbpHdo4AsvQGnbzzmT_Wir2z5DVBxOoI7493WQKiop4uwudOzBpM_OGOOkxkt6Xf2i9HW61ju76PDHnnpkMt_XjGZZ6yHxysNmf1TmDvXA/s320/slopjoetwo829.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGenb7wTeoW6Gq1__N2fx-JI3xzOIPa5hLSbpHdo4AsvQGnbzzmT_Wir2z5DVBxOoI7493WQKiop4uwudOzBpM_OGOOkxkt6Xf2i9HW61ju76PDHnnpkMt_XjGZZ6yHxysNmf1TmDvXA/s800/slopjoetwo829.jpg", "comment_count": 0 }, { "title": "cinnamon collins", "url": "https://cocktailvirgin.blogspot.com/2010/05/cinnamon-collins.html", "published": "2010-05-20T15:27:00.002-04:00", "updated": "2017-08-28T18:23:59.812-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "No. 9 Park and Drink", "year": null }, "categories": [ "#other", "bitters (Angostura)", "cognac", "ginger beer", "lemon juice", "sherry", "simple syrup (cinnamon)", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Cognac", "1/2 oz Hartley & Gibson Amontillado Sherry", "1/2 oz Lemon Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice cubes. Top with ginger beer, add straw, and stir. Float a few dashes of Angostura Bitters and garnish with an orange twist.", "body_text": "1 1/2 oz Cognac\n1/2 oz Hartley & Gibson Amontillado Sherry\n1/2 oz Lemon Juice\n1/2 oz Cinnamon Syrup\nShake with ice and strain into a Collins glass filled with ice cubes. Top with ginger beer, add straw, and stir. Float a few dashes of Angostura Bitters and garnish with an orange twist.\nOn Sunday night, Andrea and I went to our first speakeasy bar event -- albeit a legal one. The night, called the Sunday Salon, was hosted by Ben Sandrof and required entrance through a back door to get to the bar area. The menu that night contained a collection of recipes that Ben enjoyed making back in his days of No. 9 Park and Drink. While Andrea was overjoyed by another chance to have a green Chartreuse-laden Silent Order, I was drawn to the Cinnamon Collins for my first drink.\nThe top of the Cinnamon Collins was full of orange oil aroma that led into cinnamon and ginger flavors on the sip. The nutty sherry notes added an interesting level of complexity and pleasantly lingered on the swallow. Toward the last third of the drink, the Angostura spices from the floated dashes began to hit. The Angostura played rather nicely with the ginger and cinnamon components and helped to up the flavor quotient to combat the ice melt effect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-RKtrVthyLy2hZt8YYXi86Wn6rUpinhIZRohz1nrbm4DRjNQi0o6b5BG61g8N4bqJTYYHh0XBX_S67pw3g78xQmImPYpFOVEo8nIQ6eg3vsS4Fr33po2gxPnQbYe_EhuBxNhd8QR-rQ/s320/cinncollins832.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-RKtrVthyLy2hZt8YYXi86Wn6rUpinhIZRohz1nrbm4DRjNQi0o6b5BG61g8N4bqJTYYHh0XBX_S67pw3g78xQmImPYpFOVEo8nIQ6eg3vsS4Fr33po2gxPnQbYe_EhuBxNhd8QR-rQ/s800/cinncollins832.jpg", "comment_count": 1 }, { "title": "pisco punch variation", "url": "https://cocktailvirgin.blogspot.com/2010/05/pisco-punch-variation.html", "published": "2010-05-21T13:28:00.002-04:00", "updated": "2017-08-28T18:23:26.671-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Ben Sandrof's Sunday Salon", "year": null }, "categories": [ "#other", "bitters (orange)", "egg white", "lime juice", "pineapple juice", "pisco", "simple syrup" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake without ice and then with ice. Strain into a rocks glass and float a line of Regan's Orange Bitters on top of foam.", "body_text": "1 1/2 oz Macchu Pisco\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1 Egg White\nShake without ice and then with ice. Strain into a rocks glass and float a line of Regan's Orange Bitters on top of foam.\nFor my last drink at Ben Sandrof's Sunday Salon, I mentioned to Ben that I was considering the Pisco Punch on his menu unless there was an off-the-menu egg or egg white drink that he wanted to make. As a compromise, he proposed the idea of making a Pisco Punch with egg white akin to the traditional\nPisco Sour\n. Ben's Pisco Punch was similar to the ones that I have\nmade\nand\nhad\nbefore save for the citrus as he chose lime. The identity of the proper citrus in the Pisco Sour (or Pisco Punch) is a rather common debate. What is confusing is that the lemon grown in Peru, the limón verde, has a flavor rather similar to key limes. Without the indigenous citrus readily available in this country, there may be no single right answer.\nThe Pisco Punch variation started with a burst of orange bitters on the nose with pineapple aromas seeping through the luxurious egg white foam. The drink was the essence of a standard Pisco Punch with an added smoothness and mutedness from the egg white. The sip was sweet lime on the front with pineapple notes on the swallow. Some Pisco Punch recipes specify gomme syrup or more specifically pineapple gum syrup such as the way\nDuncan Nicol\nwas believed to have made it. Indeed, the egg white in this recipe behaved very similarly to how gum Arabic does in the classic recipe in terms of mouthfeel and smoothing over rough notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7czxrmzae37GyBhvL8x5LbvMesY1CkVm7G9k8FVJm3QgEFUGyHnMS6paRATLt2CvL753pCU8PbILNESUm952M5eb5csNOxsHBqv12D8L7YjHy1LgfasmG2Y1YIxZ30v8odFi3FhkAe2I/s320/piscopunch835.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7czxrmzae37GyBhvL8x5LbvMesY1CkVm7G9k8FVJm3QgEFUGyHnMS6paRATLt2CvL753pCU8PbILNESUm952M5eb5csNOxsHBqv12D8L7YjHy1LgfasmG2Y1YIxZ30v8odFi3FhkAe2I/s800/piscopunch835.jpg", "comment_count": 1 }, { "title": "veracruz sling", "url": "https://cocktailvirgin.blogspot.com/2010/05/veracruz-sling.html", "published": "2010-05-21T14:08:00.005-04:00", "updated": "2017-08-28T18:22:53.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "kahlua", "lime juice", "orange juice", "soda" ], "ingredients": [ "1 1/2 oz Kahlúa", "3/4 oz Lime Juice", "1/2 oz Orange Juice", "1/4 oz Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Top with 1 oz club soda. Garnish with a floated coffee bean. Shake without ice and then with ice. Strain into a rocks or cocktail glass. Top with a 1/4 oz of Galliano.", "body_text": "1 1/2 oz Kahlúa\n3/4 oz Lime Juice\n1/2 oz Orange Juice\n1/4 oz Angostura Bitters\nShake with ice and strain into a rocks glass. Top with 1 oz club soda. Garnish with a floated coffee bean.\nLast night for Thursday Drink Night in Mixoloseum's chatroom, the theme was Kahlúa. While any Kahlúa recipe was fair game, there was a challenge to come up with a Kahlúa Brunch Drink to be served for four days straight at the Tales of the Cocktail coffee bar in July. While the thought of resubmitting the\nStamos Gin Fizz\nwas tempting, it was doubtful that they would want to be churning out too many of those heavily shaken beasts all morning long. Instead, I toyed around with a pair of flavor combinations that have worked well with coffee flavors, such as Kahlúa, in the past. One was coffee and lime such as in the\nPort Antonio\nand the\nZambito\n, and the other was coffee and Angostura Bitters such as in No. 9 Park's\nOrinoco\n. To round out the drink, I added the breakfast note of orange juice to enrich the citrus complexity and a splash of soda water to lighten up the drink. The healthy amount of Angostura Bitters might seem odd especially in a breakfast drink, but the bitters are a well known stomachic and have been touted by the likes of Charles H. Baker, Jr. in the\nTrinidad Fizz\n. Perfect for the mornings after Tales of the Cocktail's late night parties.\nThe floated coffee bean garnish added an extra element of coffee aroma to the Kahlúa liqueur. The sip was filled with fruit flavors from the citrus and from the cherry wood notes in the Angostura Bitters. Moreover, the lime and Angostura functioned well to balance the sweetness of the Kahlúa, and the soda water made for a lighter and more effervescent potion.\nLater in the night in the chat room, I came up with another drink. It started as a\njoke\nhomage to the 1970's bartending great Stan Jones given the three equal part nature that included cream and a liqueur not to mention the float of Galliano. Turned out to be rather good and it got some compliments from those who made it!\nCaballero\n• 1 oz Tequila\n• 1 oz Kahlúa\n• 1 oz Cream\n• 1 Egg\nShake without ice and then with ice. Strain into a rocks or cocktail glass. Top with a 1/4 oz of Galliano.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7l2tLl6vMLgzdO0iy0ITRCr9Gc6QjreGY4wudziOzKdEjFdqzQoXoCJkdskCizIcNZ8qbxmgs0pnyDMZaSvzC0Vu00UIwXxZMZd_gZfyO5DGbBmU9Tbg-tRmgvj4mhVx18sFBelW9Ic/s320/kahlua796.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7l2tLl6vMLgzdO0iy0ITRCr9Gc6QjreGY4wudziOzKdEjFdqzQoXoCJkdskCizIcNZ8qbxmgs0pnyDMZaSvzC0Vu00UIwXxZMZd_gZfyO5DGbBmU9Tbg-tRmgvj4mhVx18sFBelW9Ic/s800/kahlua796.jpg", "comment_count": 0 }, { "title": "tea julep", "url": "https://cocktailvirgin.blogspot.com/2010/05/tea-julep.html", "published": "2010-05-23T11:17:00.004-04:00", "updated": "2017-08-28T18:22:14.803-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Bertha Stockbridge", "source": "What to Drink", "year": 1920 }, "categories": [ "*mixology monday", "ginger beer", "lemon juice", "sugar", "tea" ], "ingredients": [ "20 years" ], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Tom Waits\" (MxMo IL), was picked by Andrew Bohrer of\nCask Strength\n. Andrew's challenge was, \"Let the bawdy, lovely, peculiar and obvious late night life inspire you to tell a favorite drinking tale while listening to, or being inspired by Tom Waits. Waits 40 years of drinking tunes to choose from.\"\nI thought back to my first Tom Waits album,\nBone Machine\nthat I bought back when I was in college in 1992. Sure, I was doing plenty of drinking back then having just turned 21 and graduating from mooching nasty keg beer from fraternities to being able to go to the graduate student-populated Chapter House where they had good microbrew beers; however, none of that drinking related to the Tom Waits I was listening to back then.\nWhen I started perusing the albums I bought later for inspiration, I began to think about what sort of drink I would make Tom if he were to stop by? Whiskey? A beer? A Manhattan? Well, none of the above. Tom has been sober for\n20 years\n, with the\nBone Machine\nalbum being one of his early dry albums. It made sense why my associations with him were less about drinking (although those associations are there, but I bought those albums much later in life), and more about his views on life such as \"I Don't Want to Grow Up.\" Therefore, I set forth to find a craft nonalcoholic beverage like I have done in the past for friends who do not drink or happened to be driving that night.\nFor a recipe, I looked in Bertha Stockbridge's\nWhat to Drink\nwhich was published in 1920 right after Prohibition started and Temperance drink recipes were greatly needed by those playing by the rules. Stockbridge has been\ntouted\nas \"the Jerry Thomas of the 'Nonalcoholic Drink'.\" Her attention to detail with measurements and her preparations of syrups and the like make her recipes stand out as elegant drinks regardless of their lack of alcohol content. Since our mint patch has come back with a vengeance, I was drawn to the Tea Julep. I scaled down the recipe and paraphrased the directions a bit:\nTea Julep\n• 1 quart Tea Infusion (16 oz Ban-Cha Toasted Green Tea, 3 tea bags)\n• 12 spray Fresh Mint (6 sprays)\n• 2 Oranges (1 Orange)\n• 2 Lemons (1 Lemon)\n• 1/2 Medium Cucumber (1/4 English Cucumber)\n• 1 pint Ginger Ale (8 oz Blue Sky Organic)\n• Sugar to taste (2 oz Florida Crystals Organic Cane Sugar)\nMake the tea infusion and let stand for 6 minutes. When cool, pour into a bowl. Add half the mint, the oranges thinly sliced, the lemon juice, and the peeled and thinly sliced cucumber. Add sugar to taste, and let stand for an hour (I placed into the refrigerator to chill). Remove cucumber and the mint (I removed the orange slices as well). Pour 4 oz of infused tea into a glass of crushed ice. Add 2 oz of ginger ale per glass and garnish with mint and strawberries if in season. Makes 8 servings (here 4).\nWhile the drink took a lot longer to prepare than a regular Julep, the majority of this time was spent in the hour (I went 90 minutes) infusion time. The problem with nonalcoholic drinks is that they are indeed more labor intensive to produce something as satisfying, but the extra effort pays off and is quite the gift to the recipient who is often used to being poured a glass of soda or juice.\nThe Tea Julep's nose was filled with strawberry and freshly picked mint aromas. On the sip, sweet ginger and mint were up front, cucumber in the middle, and tea on the swallow. Indeed, I was quite surprised and pleased at how much the cucumber flavor leached out of the slices; however, I found the amount of orange notes to be disappointing. Finally, the lemon and the soda donated a refreshing level of crispness to the drink.\nI have no clue if this drink would fit Tom's palate but I am sure he would appreciate the effort. I would definitely have a backup pot of\ncoffee\nwaiting, just in case.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1880954362", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2XHBgY2lmcMfhGzhy8W4HzxWBgjv2CvRfdsv4Kzg0MWTCuBJTMxEhWje-N5cSH2TJFiMAjYMdzHkky7m-GpsTNo2jCuoG6b7zKVVSC-wYEJ3XUfOJHz5y-RxMkFQ8VBl4cMkmvuP28A/s320/teajulep830.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "ceylon", "url": "https://cocktailvirgin.blogspot.com/2010/05/ceylon.html", "published": "2010-05-24T14:42:00.004-04:00", "updated": "2017-08-28T18:20:07.472-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Patrick Duffy", "source": "The Official Mixer's Manual", "year": null }, "categories": [ "brandy", "cointreau", "lemon juice", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Dry Sherry (Lustau Don Nuño Dry Oloroso)", "1/2 oz Triple Sec (Cointreau)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Dry Sherry (Lustau Don Nuño Dry Oloroso)\n1/2 oz Triple Sec (Cointreau)\nJuice 1/2 Lemon (3/4 oz)\n1 stick Cinnamon broken or 1 shake ground Cinnamon (1/16 tsp Vietnamese cinnamon powder)\nShake with ice and strain into a cocktail glass.\nOn Monday night, I set out to find a use for the flavorful Spanish brandy we had just bought. While flipping through Patrick Duffy's\nThe Official Mixer's Manual\n, I spotted the Ceylon which seemed like a quirky enough of a recipe to merit a try. The drink started with a cinnamon and lemon nose. On the sip, a dry lemon flavor was followed by a nutty cinnamon swallow. The Cointreau added a little extra dimension to the citrus and was the primary source for sweetness in this rather dry recipe. As the Ceylon warmed up, the cinnamon and orange notes came more to the forefront. The cinnamon could be safely upped from the amount I used; however, at that level, it did act as a nice accent. Overall, the drink reminded me a bit of a dry Sidecar with additional flavors from the sherry, vermouth, and spice tacked on. For sweeter palates, a less dry sherry or perhaps a cinnamon simple syrup might push this drink to something more agreeable. Moreover, the lemon size was probably smaller when the recipe was created so using a half ounce of juice would assist the balance as well. Fans of dry drinks like the\nBarbara West\nwill rejoice though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT50lujnY00OtCxpkHkdwphNA-kVU2aQRxXcfvoKA2N7Od5dVSnMk5-0J3c_IEbiZ1Jrifc5kWPRyYqBbA8jUlYFYHzExRcY-0y2RXoAWW4rusBa3Q9qffj0sPaoo_fh2b2FZHaDuU6s4/s320/ceylon836.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT50lujnY00OtCxpkHkdwphNA-kVU2aQRxXcfvoKA2N7Od5dVSnMk5-0J3c_IEbiZ1Jrifc5kWPRyYqBbA8jUlYFYHzExRcY-0y2RXoAWW4rusBa3Q9qffj0sPaoo_fh2b2FZHaDuU6s4/s800/ceylon836.jpg", "comment_count": 2 }, { "title": "deux fraises", "url": "https://cocktailvirgin.blogspot.com/2010/05/deux-fraises.html", "published": "2010-05-24T16:13:00.003-04:00", "updated": "2017-08-28T18:18:09.493-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": null, "source": "World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "cognac", "port (ruby)", "simple syrup" ], "ingredients": [ "1/4 jigger Cognac (3/4 oz Martel VS)", "1/2 jigger Port (1 1/2 oz Ramos Pinto Ruby)", "2 Strawberries", "1 spoon Simple Syrup (1/8 oz homemade Gomme Syrup)" ], "instructions": "Muddle strawberries, add rest of ingredients and ice, and shake. Double strain into a cocktail glass. I added a lemon twist to the recipe.", "body_text": "1/4 jigger Cognac (3/4 oz Martel VS)\n1/2 jigger Port (1 1/2 oz Ramos Pinto Ruby)\n2 Strawberries\n1 spoon Simple Syrup (1/8 oz homemade Gomme Syrup)\nMuddle strawberries, add rest of ingredients and ice, and shake. Double strain into a cocktail glass. I added a lemon twist to the recipe.\nThe desire for a nightcap rolled around on Tuesday evening, and Boothby's 1934 edition of\nWorld Drinks And How To Mix Them\noffered up the Deux Fraises. Since our strawberries seemed a lot larger than what the original volume of spirit could handle (and my guess is that the strawberries of 1934 were much smaller than today's), I needed to adjust the recipe a bit. Given the drink's name, I felt that it would be a sin to reduce the number of strawberries, so instead I doubled the Cognac and port amounts.\nThe Deux Fraises turned out to have a beautiful color with a very berry aroma that went well with the lemon oil from the twist. The strawberry and port made for a magical flavor combination at the beginning of the sip, and the Cognac flavor and heat chased it on the swallow. The drink was somewhat similar to the\nBloodhound\nalthough the Deux Fraises lacked the Bloodhound's complexity from the gin and vermouths.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwBVycXZjY9HkAoLhFAh65bq8NTCd6phmJrSZllzMwahZs4JF_-wbJALI9rAQGARYqGkKuIEN2xxUvHbD5f3CJGk7FJE3WlXuIt7nXVq1APd8AQdNiCPMhykF5ezLEXCRP-LQHaGB5dY/s320/deuxfraises840.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwBVycXZjY9HkAoLhFAh65bq8NTCd6phmJrSZllzMwahZs4JF_-wbJALI9rAQGARYqGkKuIEN2xxUvHbD5f3CJGk7FJE3WlXuIt7nXVq1APd8AQdNiCPMhykF5ezLEXCRP-LQHaGB5dY/s800/deuxfraises840.jpg", "comment_count": 0 }, { "title": "fourth voyage", "url": "https://cocktailvirgin.blogspot.com/2010/05/fourth-voyage.html", "published": "2010-05-25T14:44:00.003-04:00", "updated": "2017-08-28T18:17:27.419-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amaro", "apricot liqueur", "averna", "lemon juice", "rum (white)" ], "ingredients": [ "2 oz Neisson Rhum Agricole Blanc", "3/4 oz Averna", "1/4 oz Rothman & Winter Apricot Liqueur", "1/4 oz Lemon Juice", "1 barspoon Riga Black Balsam" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Neisson Rhum Agricole Blanc\n3/4 oz Averna\n1/4 oz Rothman & Winter Apricot Liqueur\n1/4 oz Lemon Juice\n1 barspoon Riga Black Balsam\nShake with ice and strain into a cocktail glass.\nOn Wednesday, Andrea and I made our way over to No. 9 Park where wine whiz Brendon was tending bar. Soon I was lured into the Fourth Voyage on the cocktail menu by the rhum agricole in the drink's description. One ingredient that was left out of the description was Riga Black Balsam which is a potable bitter liqueur from Latvia. Tasting it straight, this liqueur was a bit sharp and stinging with a lingering herbal note. It reminded Andrea of a \"cacao-ish Fernet Branca,\" although this herbal note was related but not the same as Fernet's menthol-like one. Although in a pinch, Fernet Branca or Santa Maria al Monte might make a decent substitute. With the Fourth Voyage, its flavors would supplement the Averna rather well.\nThe Fourth Voyage started with the aroma of of rhum agricole on the nose with a hint of Averna and apricot. On the sip, the Averna and apricot liqueur donated a sweet richness and made for an interesting pairing over the hot hogo (fusel oil) funk of the rhum agricole. Moreover, the Neisson rhum contributed a salty mineralness as well. Lastly, the lemon juice added the right amount of acid crispness which paired nicely with the apricot on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaBEIivtUQ8tLqDtF1R6FiFf2o-cIkFzt6tKsERkfGDX55Pk3eXZggyUHcmT5v-sC5YgEPDfsJYmUzVgOusb5-EZ94me_RtHcICceVeThyEBBG7M2CVY1lshhkPYIhHcDPVX7bXyYpPQ/s320/fourthvoyage841.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaBEIivtUQ8tLqDtF1R6FiFf2o-cIkFzt6tKsERkfGDX55Pk3eXZggyUHcmT5v-sC5YgEPDfsJYmUzVgOusb5-EZ94me_RtHcICceVeThyEBBG7M2CVY1lshhkPYIhHcDPVX7bXyYpPQ/s800/fourthvoyage841.jpg", "comment_count": 3 }, { "title": "costa r.i.", "url": "https://cocktailvirgin.blogspot.com/2010/05/costa-ri.html", "published": "2010-05-25T16:31:00.003-04:00", "updated": "2017-08-28T18:16:52.241-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "beer", "grapefruit juice", "st. germain", "tequila" ], "ingredients": [ "1 1/2 oz Lunazul Tequila", "1/2 oz Grapefruit Juice", "1/4 oz St. Germain" ], "instructions": "Shake with ice and strain into a salt-rimmed water goblet filled with fresh ice. Top with Narragansett beer (~2 oz), garnish with a lime wedge, and add a straw.", "body_text": "1 1/2 oz Lunazul Tequila\n1/2 oz Grapefruit Juice\n1/4 oz St. Germain\nShake with ice and strain into a salt-rimmed water goblet filled with fresh ice. Top with Narragansett beer (~2 oz), garnish with a lime wedge, and add a straw.\nOn Saturday night, I met Andrea at the Boston Shaker store and we went with Felicia from neighboring Dave's Fresh Pasta to dinner at Highland Kitchen. For a drink, I chose the Costa Rhode Island off of the menu for it paired tequila with beer -- a combination which worked rather well in Eastern Standard's\nMaldenado\n. Instead of Negro Modelo with tequila in the latter drink, the Costa Rhode Island used Narragansett which used to be brewed in Rhode Island (and hopefully will be once again soon). Bartender Nathan Bice commented that Narragansett pairs rather wonderfully with citrus so it made for the ideal beer choice for this drink. Upon hearing that, Andrea decided to order the Air Mail off of the menu and ask for the sparkling wine component to be swapped for Narragansett. We did try to make an Air Mail with\nHeineken Light\nlast year but the combination of that brew with lime was rather poor and nowhere as tasty as the\nsparkling wine\noriginal. And indeed, Narragansett proved to be more successful of a beer for the Air Mail.\nThe Costa R.I. led off with a tequila nose, and the flavor was mainly a salty tequila which was complemented by the maltiness of the beer. The grapefruit and St. Germain acted more as accents in the drink and worked well with the Narragansett's hops. It might be an interesting experiment to double the juice and liqueur components of the drink to add some additional complexity to the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TcfBjMf2EUnEbxmhVbVImMiwgPVFIFotJaDWBROJ6deF3KHGxkB0x0YfZ4KFNX69Emd9mDQRsPJyFDv2N5AjZYXo3W9beh0j7K-QikwTsaS1mz2mniVOG7CyVymV7pNPJwLIErMFIE8/s320/costari842.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TcfBjMf2EUnEbxmhVbVImMiwgPVFIFotJaDWBROJ6deF3KHGxkB0x0YfZ4KFNX69Emd9mDQRsPJyFDv2N5AjZYXo3W9beh0j7K-QikwTsaS1mz2mniVOG7CyVymV7pNPJwLIErMFIE8/s800/costari842.jpg", "comment_count": 3 }, { "title": "tanglefoot", "url": "https://cocktailvirgin.blogspot.com/2010/05/tanglefoot.html", "published": "2010-05-27T14:41:00.002-04:00", "updated": "2017-08-28T18:16:18.905-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Harry McElhone", "source": "Barflies and Cocktails", "year": null }, "categories": [ "lemon juice", "orange juice", "rum", "swedish punsch" ], "ingredients": [ "1/3 Swedish Punsch (1 oz homemade)", "1/3 Bacardi Rum (1 oz JM Rhum Gold)", "1/6 Orange Juice (1/2 oz)", "1/6 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added both lemon and orange twists to the recipe.", "body_text": "1/3 Swedish Punsch (1 oz homemade)\n1/3 Bacardi Rum (1 oz JM Rhum Gold)\n1/6 Orange Juice (1/2 oz)\n1/6 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. I added both lemon and orange twists to the recipe.\nOn Sunday night, I flipped through my latest book purchase, Harry McElhone's\nBarflies and Cocktails\nand found the Tanglewood. The recipe calls for Bacardi Rum, but\nPioneers of Mixing at Elite Bars: 1903-1933\nrecommends using either a Cuban or a Martinician rum to simulate the Bacardi of that era. Therefore, I opted for our bottle of gold JM Rhum. Regardless of the fact that I added both a lemon and an orange twist to the drink, the aroma was primarily dark rum from the homemade Swedish Punsch. The sip had a lemon sharpness that was slightly smoothed out by the orange juice, and the swallow was full of rhum agricole funkiness. It was unusual that the Swedish Punsch was not very pronounced in the flavor profile; usually its Batavia Arrack and the dark rum components are rather distinctive. The Punsch did seem liked it tied together the drink as the combination of rhum agricole, orange, and lemon juice would have fallen quite short.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGr9RnD_lCe67H0iu3Ng8aaOJGso4ivYVzhbgAizCgACfML_3mHnEPN9qQY-cwpx5P2MlZj2IYztZhMoh2dBpSLf0guq9gBxFLa_nKibzcIsiTqbVFGyl5KDN4pJUAObAQWBC9-m0Wps/s320/tanglefoot843.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGr9RnD_lCe67H0iu3Ng8aaOJGso4ivYVzhbgAizCgACfML_3mHnEPN9qQY-cwpx5P2MlZj2IYztZhMoh2dBpSLf0guq9gBxFLa_nKibzcIsiTqbVFGyl5KDN4pJUAObAQWBC9-m0Wps/s800/tanglefoot843.jpg", "comment_count": 0 }, { "title": "self starter", "url": "https://cocktailvirgin.blogspot.com/2010/05/self-starter.html", "published": "2010-05-27T15:16:00.004-04:00", "updated": "2017-08-28T18:15:44.615-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Trader Vic", "source": "Bartender's Guide", "year": 1948 }, "categories": [ "apricot liqueur", "gin", "lillet", "pastis" ], "ingredients": [ "3/4 oz Gin (No. 209)", "1/2 oz Kina Lillet (Cocchi Americano)", "1/4 oz Apricot Brandy (Rothman & Winter Orchard Apricot)", "2 dash Pernod (1/2 barspoon = 1/16 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz Gin (No. 209)\n1/2 oz Kina Lillet (Cocchi Americano)\n1/4 oz Apricot Brandy (Rothman & Winter Orchard Apricot)\n2 dash Pernod (1/2 barspoon = 1/16 oz)\nStir with ice and strain into a cocktail glass.\nFor our second drink on Sunday night, Trader Vic's Self Starter from his 1948 edition of\nBartender's Guide\ncalled out to me. The\nSavoy Cocktail Book\nhas a similar recipe with relatively less apricot liqueur (1.5:.75:.25) which would have highlighted the delicious Cocchi Americano that we used in place of the Lillet more than the apricot. The nose started very licorice from the Pernod, and as the drink warmed up, it became more apricot and less pastis scented. The citrus peel flavors from the Cocchi Americano were in the front of the sip, gin in the middle, and apricot on the swallow. Moreover, the dashes of Pernod had a pleasant lingering flavor that worked rather well as it did not overpower the drink's balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaG58x7bGqTPOhCoLk_aZe18QUc0ekVx0J9QxDkj5doKfIvt6HpYhWe-FHvFA_80mVuknQmq5AjVokZhJZnOsGyBXPIrpClH5jktNycrXsFqGyoDufej2MNxtmKF0yHVpNQXH0CPYrZc/s320/selfstarter844.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaG58x7bGqTPOhCoLk_aZe18QUc0ekVx0J9QxDkj5doKfIvt6HpYhWe-FHvFA_80mVuknQmq5AjVokZhJZnOsGyBXPIrpClH5jktNycrXsFqGyoDufej2MNxtmKF0yHVpNQXH0CPYrZc/s800/selfstarter844.jpg", "comment_count": 0 }, { "title": "blue mountain daiquiri", "url": "https://cocktailvirgin.blogspot.com/2010/05/blue-mountain-daiquiri.html", "published": "2010-05-29T18:11:00.003-04:00", "updated": "2017-08-28T18:14:59.953-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Willy Shine", "source": "Green Street", "year": null }, "categories": [ "#green street", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Appleton Estate Reserve Rum", "1 oz Lime Juice", "1 oz Demerara Simple Syrup (1:1)" ], "instructions": "Shake with ice and strain into a cocktail or coupe glass. Flame an orange twist over the top and then dust with grated nutmeg and finely ground coffee. Combine in punch bowl with block of ice. Add soda water before serving and garnish with lime peel oil and grated nutmeg.", "body_text": "2 oz Appleton Estate Reserve Rum\n1 oz Lime Juice\n1 oz Demerara Simple Syrup (1:1)\nShake with ice and strain into a cocktail or coupe glass. Flame an orange twist over the top and then dust with grated nutmeg and finely ground coffee.\nOn Monday night, we headed down to Green Street for Appleton Estate's Soul Shakedown Cocktails event co-hosted by Willy Shine of Contemporary Cocktails and Misty Kalkofen of Drink. We had previously met Willy when he was co-hosting another Appleton\nevent\nat Eastern Standard last October. Shortly after arriving this time, Willy handed us a cup of the Little Monster Exotic Punch that he had whipped up. The punch was created by Erik Castro of Rickhouse in San Francisco and features Appleton rum matched with sherry, allspice dram, and lime juice:\nLittle Monster Exotic Punch\n• 12 oz Appleton Estate Reserve Rum\n• 4 oz Drysack Oloroso Sherry\n• 2 oz Allspice Dram\n• 6 oz Lime Juice\n• 4 oz Turbinado Syrup (1:1)\n• 8 oz Club Soda\nCombine in punch bowl with block of ice. Add soda water before serving and garnish with lime peel oil and grated nutmeg.\nWhile Andrea spoke highly of the 12 Year Rum Old-Fashioned, I rather enjoyed the Blue Mountain Daiquiri that Willy made me. The drink name references the mountain range where the best coffee in Jamaica is grown, and the combination of coffee, lime, and rum lured me into ordering.\nThe Daiquiri had an amazingly robust coffee aroma aided by the spice notes of the nutmeg. The sip proffered a rich aged rum and demerara flavor that was countered by the crispness of the lime. Over time, the coffee was not just in the nose as the grounds infused their way into the flavor aspect as well. Overall, the drink was a little on the sweet side for my palate, but the recipe's flavor balance definitely agreed with me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7yZzv7_zTiygp6UevSMZnqNqRdmFQ_0MjrbB5Rxan-dRiklRw18_auoZUA6a90Cqcq47BORk1Y7nbCjTDo3_-3bOF1m9MgjYMB4z1L1sq0xjlkKRVjdDiuSuZyZ4euraTdlmZ1lDKE4/s320/daiquiri846.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7yZzv7_zTiygp6UevSMZnqNqRdmFQ_0MjrbB5Rxan-dRiklRw18_auoZUA6a90Cqcq47BORk1Y7nbCjTDo3_-3bOF1m9MgjYMB4z1L1sq0xjlkKRVjdDiuSuZyZ4euraTdlmZ1lDKE4/s800/daiquiri846.jpg", "comment_count": 0 }, { "title": "rum ramsey", "url": "https://cocktailvirgin.blogspot.com/2010/06/rum-ramsey.html", "published": "2010-06-01T14:58:00.003-04:00", "updated": "2017-08-28T18:14:27.626-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's Bartender's Guide", "year": 1948 }, "categories": [ "#clio", "bitters (Peychaud's)", "lime juice", "rum", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Puerto Rican Rum (Diplomático Reserva Exclusiva)", "1 tsp Bourbon (Booker's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Puerto Rican Rum (Diplomático Reserva Exclusiva)\n1 tsp Bourbon (Booker's)\nJuice 1/4 Lime (1/4 oz)\n1/2 tsp Sugar (1/8 oz Gomme Syrup)\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nAt the Appleton event last week, we spoke with Todd Maul from Clio and he recommended that we try the Rum Ramsey from Trader Vic. I found the recipe in both the 1948 and the 1972 editions and decided to give it a go on Tuesday night. While the recipe specifies Puerto Rican rum, Todd recommended that we try it with Diplomático or Appleton rums. Since the Bourbon was only a teaspoon, we selected Booker's which is one of our spiciest and most flavorful in our collection.\nThe Rum Ramsey was rather crisp and boozy and was a less lime-flavored Daiquiri variant. Moreover, the bitters and Bourbon added a good deal of spice on the swallow that definitely took the drink in a different direction from the classic recipe. The Peychaud's paired splendidly with the Booker's and perhaps the aged rum as well.\nThe next night, it was Andrea's birthday, so after our dinner at Myers and Chang, we made our way over to Clio for birthday cocktails. While waiting for seats at the bar to open up, Todd Maul greeted us with a pair of Rum Ramseys! His version was a bit sweeter and better balanced than our crisp version; however, the Elmer T. Lee Bourbon he used was less spicy and less distinctive in the flavor profile. Todd seemed to approve of our use of Booker's the night before and might start using our suggestion as his go-to whiskey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBq3vyVyi4YCNIqBFOQyQGTBEFJkcQUtZCPhDENADisfPJMx0SVencmJY-21-92QBjsuIZqNXNKcYYCkVAfRV4OYwIYpMIkbTxH6J3HBST_-Kv1opsNMSXWdKwjuraJhTECVnTmG_1OO0/s320/rumramsey847.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBq3vyVyi4YCNIqBFOQyQGTBEFJkcQUtZCPhDENADisfPJMx0SVencmJY-21-92QBjsuIZqNXNKcYYCkVAfRV4OYwIYpMIkbTxH6J3HBST_-Kv1opsNMSXWdKwjuraJhTECVnTmG_1OO0/s800/rumramsey847.jpg", "comment_count": 1 }, { "title": "the # tres", "url": "https://cocktailvirgin.blogspot.com/2010/06/tres.html", "published": "2010-06-01T15:41:00.002-04:00", "updated": "2017-08-28T18:13:20.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "cachaça", "curacao", "grenadine", "lillet", "lime juice" ], "ingredients": [ "1 oz Beija Cachaça", "1 oz Lime Juice", "1 oz Lillet Blanc", "1 oz Luxardo Triple Sec" ], "instructions": "Shake with ice and strain into a coupe glass. Gently add a dash of grenadine so it sinks to the bottom.", "body_text": "1 oz Beija Cachaça\n1 oz Lime Juice\n1 oz Lillet Blanc\n1 oz Luxardo Triple Sec\nShake with ice and strain into a coupe glass. Gently add a dash of grenadine so it sinks to the bottom.\nAs I mentioned at the end of the Rum Ramsey post, Andrea and I went to Clio on Wednesday to celebrate her birthday. When I first saw the Clio cocktail menu posted on\nGrub Street Boston\n, I commented to Andrea that I was impressed at how many cachaça drinks there were. Andrea replied that head bartender Todd Maul mentioned that he enjoys substituting cachaça for regular rums as it makes for some interesting variations. So for my first drink request, I asked Todd what cachaça cocktail on the menu he recommended. His pick was the # Tres which he based off of the Corpse Reviver #2 cocktail except with the absinthe swapped for grenadine (besides changing the gin and lemon for cachaça and lime, that is).\nThe # Tres' nose was a soft funk with perfumey and citrussy notes mingling in the mix. The sip began with a complex and sweet citrus flavor that was chased by cachaça on the swallow. While the cachaça acted almost like a drying bitter note on the swallow, the Beija was not as raw of a spirit as most other cachaças. Todd said that he selected Beija for this drink as it was less smokey; moreover, it was more earthy and contained a grapefruit note like a tequila. Without the absinthe in the recipe, the drink reminded me more of a\nHoop La\nwhich he also serves on the menu as a Frank Sullivan (those along with the Hey Hey and the Odd McIntyre being four of the names I have seen for this same recipe).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiBE273f02VrRtu4USov7ryit8EJphfTb1VLDEQBaoQJZ0WCiaESiHBKhInTL4ADxq9CRfFHIlK37t9jlH6I8xXomEiJ4GHbBeR5miv4kuE34q6uTe__1Iq-_4dYBov84Fi-zRxCYz1A/s320/numbertres850.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiBE273f02VrRtu4USov7ryit8EJphfTb1VLDEQBaoQJZ0WCiaESiHBKhInTL4ADxq9CRfFHIlK37t9jlH6I8xXomEiJ4GHbBeR5miv4kuE34q6uTe__1Iq-_4dYBov84Fi-zRxCYz1A/s800/numbertres850.jpg", "comment_count": 0 }, { "title": "royal wedding", "url": "https://cocktailvirgin.blogspot.com/2010/06/royal-wedding.html", "published": "2010-06-01T16:43:00.003-04:00", "updated": "2025-03-19T09:55:26.763-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Fred Gage", "source": "Café Royal Cocktail Book", "year": 1934 }, "categories": [ "#clio", "curacao", "gin", "lime juice", "swedish punsch" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Swedish Punsch (Housemade)", "3/4 oz Lime Juice", "1/4 oz Grand Marnier" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Swedish Punsch (Housemade)\n3/4 oz Lime Juice\n1/4 oz Grand Marnier\nShake with ice and strain into a coupe glass.\nBesides the cachaça drinks on Clio's menu (the multi-paged tome appears in this photo as well as the # Tres') that caught my eye, Todd Maul's Swedish Punsch recipes stood out. Todd uses the same \"Tales (of the Cocktail) Version\" recipe by Eric Ellested for his drinks as I do; however, he does have a precious bottle of the real thing hidden away behind the bar. The real version from Sweden was a lot more subtle and smoother of a flavor, and I cannot wait for someone to start importing it again into this country. But in the meanwhile, the Ellested replica is close enough to make these classic recipes work.\nThe Swedish Punsch-containing recipe I selected was the Royal Wedding which Todd found in Ted Saucier's 1951 cocktail book\nBottoms Up\n. Gin with a hint of Grand Marnier and spice aroma prepared my taste buds for the sip ahead. That sip was filled with gin and lime crispness with Grand Marnier and Swedish Punsch complexity on the swallow. Amongst the spices on the swallow, clove was one of the more discernible ones. Overall, it was rather well balanced and a good progression from the # Tres.\nThe original recipe for the Royal Wedding seems to stem from the 1934\nCafé Royal Cocktail Book\nwhich lists Fred Gage as the inventor. That recipe also includes a grenadine sink (similar to the\n# Tres\n) and gives the option of lemon or lime, but in other ways is rather identical.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYQJEl-ktPx_9g8XLU_r54WYn5EtPA4yNx82VmuD0OpKQpGQUna2TtJSigqo2YCDPSDV8X8AzmMYnt5m-RJa-OeEXxFCTZDowVZx5nUawDohGJirDX9hOOYPxM2c4HIwmM77tqGlzd14/s320/royalwedding851.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYQJEl-ktPx_9g8XLU_r54WYn5EtPA4yNx82VmuD0OpKQpGQUna2TtJSigqo2YCDPSDV8X8AzmMYnt5m-RJa-OeEXxFCTZDowVZx5nUawDohGJirDX9hOOYPxM2c4HIwmM77tqGlzd14/s800/royalwedding851.jpg", "comment_count": 3 }, { "title": "coolidge", "url": "https://cocktailvirgin.blogspot.com/2010/06/coolidge.html", "published": "2010-06-02T15:00:00.003-04:00", "updated": "2017-08-28T18:11:16.360-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac 6 Year Rye", "3/4 oz Punt e Mes", "1/4 - 1/3 oz Clear Creek Eau De Vie Of Douglas Fir" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.", "body_text": "2 oz Sazerac 6 Year Rye\n3/4 oz Punt e Mes\n1/4 - 1/3 oz Clear Creek Eau De Vie Of Douglas Fir\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.\nWe continued celebrating Andrea's birthday on Friday by going over to Lineage where head bartender Ryan Lotz was presiding. The drink that called out to me for my first round was Ryan's tribute to his restaurant's Coolidge Corner neighborhood which he based off of the\nRed Hook\n. Instead of the Red Hook's Maraschino liqueur, the Coolidge utilized an eau de vie of springtime-harvested Douglas Fir buds. Ryan found that this spirit paired well with spicy rye and he retained the Punt e Mes from the Red Hook recipe to round out the drink.\nThe Coolidge started with a lemon oil nose that led into a sweet, caramel, and malty sip. The sip was dried out by a bitter and spicy swallow that was full of pine tree notes. While Ryan might have been attracted to the eau de vie's pairing with the rye, I felt that its complementary flavors to the bitter notes in the Punt e Mes vermouth was what made the drink for me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfErG0257ful92WaK_POdw8BztyM00XFB2hu-Y7dbIXtrQhmcticMb5h8arqfX-g7tbR4ZLZnYjJTtD3LSHYY-W9oSIjxAPSfYBhvDfm_4NhmirftTXrqrXWDshXC0olIBrAa30s6bK1I/s320/coolidge852.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfErG0257ful92WaK_POdw8BztyM00XFB2hu-Y7dbIXtrQhmcticMb5h8arqfX-g7tbR4ZLZnYjJTtD3LSHYY-W9oSIjxAPSfYBhvDfm_4NhmirftTXrqrXWDshXC0olIBrAa30s6bK1I/s800/coolidge852.jpg", "comment_count": 1 }, { "title": "[haitian monk (or the popa docquiri)]", "url": "https://cocktailvirgin.blogspot.com/2010/06/haitian-monk-or-popa-docquiri.html", "published": "2010-06-02T16:07:00.002-04:00", "updated": "2017-08-28T18:10:42.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (other)", "chartreuse (green)", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Barbancourt Rum", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1/4 oz Green Chartreuse", "2 dash Fee's Peach Bitters" ], "instructions": "Shake with ice and double strain into a cocktail glass.", "body_text": "2 oz Barbancourt Rum\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1/4 oz Green Chartreuse\n2 dash Fee's Peach Bitters\nShake with ice and double strain into a cocktail glass.\nBartender Ryan Lotz mentioned that he had two drinks in the works, and after hearing their description, I definitely wanted to try the rum-based one for my second drink on Friday at Lineage. The drink was a basic Daiquiri with the curveball addition of green Chartreuse and peach bitters. Ryan's concept was to pair a savory and a fruit component to add to the Daiquiri base, and the Chartreuse and peach combination was his favorite. The new cocktail lacked a name, and while Ryan came up with the Haitian Monk due to the rum's origin coupled with the Chartreuse being created by monks, my idea was a bit more irreverent with the Popa Docquiri. Perhaps naming a drink after a blood thirsty voodoo-worshipping dictactor might not be P.C. for a restaurant menu, but the word play was too hard to avoid.\nThe Haitian Monk's nose sang out with green Chartreuse and lime aromas, and these elements also paired up nicely flavorwise as they do in the\nGreen Ghost\n. Rum and lime on the sip were followed by the Chartreuse on the swallow. The peach flavor from the bitters built up over time; elements of them became detectable on the very first part of the sip with other peachy aspects lingering on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUMy1pUzgsIwP81vYKGl8Nia4u9IRaXhVCLmph4Fv49mPbEm-zeXnUG-oo3v1g6wXuhkb7vBcnhmlpSfSi-fAXOKjr_p_Y7uVWFxcsm1oc-LNwBtRwzTVXHxO6b-B38X162TgDQh7rSg/s320/popadocquiri853.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUMy1pUzgsIwP81vYKGl8Nia4u9IRaXhVCLmph4Fv49mPbEm-zeXnUG-oo3v1g6wXuhkb7vBcnhmlpSfSi-fAXOKjr_p_Y7uVWFxcsm1oc-LNwBtRwzTVXHxO6b-B38X162TgDQh7rSg/s800/popadocquiri853.jpg", "comment_count": 2 }, { "title": "coffee milk punch", "url": "https://cocktailvirgin.blogspot.com/2010/06/coffee-milk-punch.html", "published": "2010-06-03T16:21:00.003-04:00", "updated": "2017-08-28T18:10:09.394-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cream", "lime juice", "rum", "simple syrup" ], "ingredients": [ "500 mL Gold Rum (16 2/3 oz Don Q)", "1/2 tsp Cinnamon Powder", "1/4 tsp Cardamom Powder", "6 Allspice Berries (ground, ~1/2 tsp before grind)", "1 Tbsp Ground Coffee" ], "instructions": null, "body_text": "A.\n500 mL Gold Rum (16 2/3 oz Don Q)\n1/2 tsp Cinnamon Powder\n1/4 tsp Cardamom Powder\n6 Allspice Berries (ground, ~1/2 tsp before grind)\n1 Tbsp Ground Coffee\nB.\n12 oz Simple Syrup (1:1)\n5 oz Lime Juice\nC.\n10 oz Whole Milk\n1 Tbsp Ground Coffee\n1. In a large bowl, add rum, spices, and first measure of coffee grounds from \"A\" and let infuse for 1 hour. After that, add simple syrup and lime juice from \"B\".\n2. In a sauce pan, add milk and second measure of coffee grounds from \"C\". Heat slowly to 180°F (or until the first signs of a boil if you lack a thermometer) with occasional stirring. Pour hot coffee-flavored milk into the bowl containing the rum and spices.\n3. Stir and leave for 15-20 minutes until the milk is fully curdled. Strain through a tea towel to remove curds, spices, and spent coffee grounds; I strained into screw cap vermouth/wine bottles for easy storage and transport. A second filtering step through a coffee filter would clarify the punch, but I find it unnecessary. Also, allowing the particulates to sediment over time (several days) and decanting off the punch into a new bottle will work as well.\n4. Cool punch in fridge. Keeps almost indefinitely when refrigerated. Serve in glasses or punch cups.\nOn Saturday afternoon, I received a phone call from some friends about an impromptu gathering later that evening. After hanging up the phone, I got the idea for this punch and immediately set to work on gathering the ingredients. Of course, inspiration struck just as Saturday's downpour began but my motivation was strong enough to brave the rain. The flavor profile was shaped after the\nZambito\nand I further spiced the punch with elements from Turkish coffee, namely cinnamon, cardamom, and allspice. I bolstered up the spice levels to allow for a quicker infusion since time was limited before the event started\nThe end product was distinctly coffee flavored and scented but not overwhelmingly so. I was pleased with how well the coffee, rum, and lime juice meshed with the spices. While the cardamom and allspice flavors and aromas were rather distinctive, the cinnamon seemed a little shy in the profile. Moreover, the punch had a rather luxurious mouthfeel from the combination of milk whey and simple syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti2haM5LoWBTiYEQmaY5SeUvYu-ogbTTQqmxz8UcHePCY64AYyjOqkOPzqY5G2ygFwLQYvHnyHEMa8dwy6K24aXVPUWy6i2f9VOtaVkqtJc83c4bOAu05tq63LJly5apQIAvaW3j1fM0/s320/coffeemilkpunch854.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti2haM5LoWBTiYEQmaY5SeUvYu-ogbTTQqmxz8UcHePCY64AYyjOqkOPzqY5G2ygFwLQYvHnyHEMa8dwy6K24aXVPUWy6i2f9VOtaVkqtJc83c4bOAu05tq63LJly5apQIAvaW3j1fM0/s800/coffeemilkpunch854.jpg", "comment_count": 4 }, { "title": "silent order", "url": "https://cocktailvirgin.blogspot.com/2010/06/silent-order.html", "published": "2010-06-04T15:39:00.004-04:00", "updated": "2017-08-28T18:09:02.237-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Sunday Salon", "year": null }, "categories": [ "#other", "chartreuse (green)", "lime juice" ], "ingredients": [ "2 oz Green Chartreuse", "1/2 oz Lime Juice", "1/2 oz Water", "7-10 Sweet Basil Leaves" ], "instructions": "Shake with ice and double strain into a cocktail glass.", "body_text": "2 oz Green Chartreuse\n1/2 oz Lime Juice\n1/2 oz Water\n7-10 Sweet Basil Leaves\nShake with ice and double strain into a cocktail glass.\nOn Sunday night, we went down to see Ben Sandrof as he hosted another Sunday Salon (now every two weeks with the next one on the 13th). I finally had one of Andrea's all time favorite drinks -- the Silent Order. The drink name refers to the Carthusian monks who make Chartreuse and live a very quiet, contemplative life. The herbal notes in the Chartreuse are bolstered by basil leaf oils; Ben warned not to muddle the basil for it will extract too much bitter chlorophyll into the drink whereas bruising the leaves through shaking with ice will release only the oils. The shaking will macerate the leaves somewhat, but the end result should not be pulpy. The most unique part of the recipe is not the addition of basil or the balancing with lime, but the addition of water. True, most drinks are diluted with water but only due to the shaking, stirring, or being built on ice parts (not counting the water in ingredients such as simple syrup). Here and in the\nAlamagoozalum\n, water is specified as an ingredient. Ben's rationale for its inclusion was to mellow the acid in the lime and to cut the sugar in the Chartreuse in order to balance the drink. While he did not mention it, it might also serve to soften the 110 proof heat of the green Chartreuse.\nThe Silent Order's nose was a combination of the Chartreuse and the sweet basil aromas. Basil and lime flavors appeared at the beginning of the sip with Chartreuse on the swallow. The simplicity of that description does not do justice to how amazing this drink tasted and how well the flavors balanced each other. Perhaps fewer words and more contemplation are in order here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwW4tVw-mHmkJxEGze4KbJrYPOyGho-2nWqBaO2AsxoyK1HO7cULY3jEJ3Uj-HgezbNEci9PiphZZ8fFftvNnVI7FMYEETpTCdB34xWhaHzg6YxrVcqwOUPuKlK7MNuJmvKr7AyQT9IY/s320/silentorder855.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwW4tVw-mHmkJxEGze4KbJrYPOyGho-2nWqBaO2AsxoyK1HO7cULY3jEJ3Uj-HgezbNEci9PiphZZ8fFftvNnVI7FMYEETpTCdB34xWhaHzg6YxrVcqwOUPuKlK7MNuJmvKr7AyQT9IY/s800/silentorder855.jpg", "comment_count": 5 }, { "title": "[lavender menace]", "url": "https://cocktailvirgin.blogspot.com/2010/06/lavender-menace.html", "published": "2010-06-04T16:04:00.003-04:00", "updated": "2017-08-28T18:08:30.030-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Sunday Salon", "year": null }, "categories": [ "#other", "bitters (aromatic)", "genever", "lemon juice", "sherry", "simple syrup (other)" ], "ingredients": [ "1 3/4 oz Bols Genever", "1/2 oz Lemon Juice", "1/2 oz Lavender Simple Syrup", "1/4 oz Hartley & Gibson Amontillado Sherry", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Bols Genever\n1/2 oz Lemon Juice\n1/2 oz Lavender Simple Syrup\n1/4 oz Hartley & Gibson Amontillado Sherry\n2 dash Jerry Thomas Decanter Bitters\nShake with ice and strain into a cocktail glass.\nFor my second drink at the Sunday Salon, I asked bartender Ben Sandrof for something off the menu. Ben mentioned that he had thought about tea and sherry earlier, and that while he did not have tea accessible at the bar, he did have lavender simple syrup. The drink he created sort of reminded me of the\nSouthend\n, but the Genever and sherry took things in a different direction. The nose was full of Genever spirit with a hint of lavender floral notes. The malty flavors from the Genever appeared with the lemon on the sip, and the lavender and sherry notes mingled on the swallow. Indeed, the lavender and the botanicals in the Bols Genever made for a rather solid pairing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEoTgaJrbXRxobU7G346Vib2c8dhSJ9zUxYKPkcXG5TLQrAk_taZlKEwjGIuophoYUOoPa5tORm2jYnM2sEdILlDr8M9-bV2T_65Ultp7ip0Sig3MceATHNT6ZasPXeZyaQo2wrsQDzQ/s320/lavendermenace856.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEoTgaJrbXRxobU7G346Vib2c8dhSJ9zUxYKPkcXG5TLQrAk_taZlKEwjGIuophoYUOoPa5tORm2jYnM2sEdILlDr8M9-bV2T_65Ultp7ip0Sig3MceATHNT6ZasPXeZyaQo2wrsQDzQ/s800/lavendermenace856.jpg", "comment_count": 1 }, { "title": "puates delight", "url": "https://cocktailvirgin.blogspot.com/2010/06/puates-delight.html", "published": "2010-06-07T15:23:00.003-04:00", "updated": "2017-08-28T18:07:45.668-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "scotch", "swedish punsch" ], "ingredients": [ "1/3 Johnny Walker Red Label (1 oz Famous Grouse Scotch)", "1/3 Passion Fruit Juice (1 oz)", "1/3 Caloric Punch (1 oz Homemade Swedish Punsch)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/3 Johnny Walker Red Label (1 oz Famous Grouse Scotch)\n1/3 Passion Fruit Juice (1 oz)\n1/3 Caloric Punch (1 oz Homemade Swedish Punsch)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nAfter getting back from the Sunday Salon, we were in the mood for a nightcap so I made the Puates Delight from the\nCafé Royal Cocktail Book\n. The drink started with the orange oils from the twist which paired rather well with the passion fruit aroma. On the sip, the passion fruit juice and the lemon in the Swedish Punsch combined to make an apple-like flavor, and this was followed by a lingering Scotch note on the swallow. The Scotch and Swedish Punsch worked splendidly together to produce more of a spicy Scotch than a smokey rum flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xMKpCKEyxWEuDpKTpElj17P5R9y6lVerDWHigRnJriuN4EXrf5I6anzvo8XJQ0ltRyaxmWvnHElsOm1033xqzhNjlM_9o6OWSQvOH0l3hV2f3gommSLSmjIh9ylJ3uIFmPO7_JeVye0/s320/puatesdelight857.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xMKpCKEyxWEuDpKTpElj17P5R9y6lVerDWHigRnJriuN4EXrf5I6anzvo8XJQ0ltRyaxmWvnHElsOm1033xqzhNjlM_9o6OWSQvOH0l3hV2f3gommSLSmjIh9ylJ3uIFmPO7_JeVye0/s800/puatesdelight857.jpg", "comment_count": 0 }, { "title": "the frobisher", "url": "https://cocktailvirgin.blogspot.com/2010/06/frobisher.html", "published": "2010-06-07T16:18:00.004-04:00", "updated": "2017-08-28T18:07:17.701-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "2 oz Oxley Gin", "1 oz House Rosé Vermouth", "1/4 oz Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top and garnish with a cherry.", "body_text": "2 oz Oxley Gin\n1 oz House Rosé Vermouth\n1/4 oz Maraschino Liqueur\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top and garnish with a cherry.\nOn Monday night after my DJing set, we went up the street to Eastern Standard for their late night dinner menu. For my pre-prandial cocktail, I spotted the Frobisher, a new addition to the cocktail menu which sounded like the perfect choice given the description of \"a spicy and bitter orange aperitif.\" When I asked bartender Hugh Fiore about the drink, he said that it was created by Jackson Cannon and provided the history that Frobisher was an English pirate, privateer, and explorer who sought to discover the Northwest Passage to India and China. In between having that drink and writing about it now, Lauren Clark of DrinkBoston mentioned the\ndrink\nand provided an alternative naming reference from a more direct source, as she, \"was delighted when Jackson Cannon, who, like [her], is a devotée of the FX series\nDamages\n, told me he was naming a new cocktail on the menu after Arthur Frobisher, the Enron-inspired CEO played by Ted Danson.\" The television as a muse is believable especially after reading about Jackson being a big fan of\nSex in the City\n. Regardless of which Frobisher who squandered other people's money that the drink was named after, it certainly made for a fine aperitif.\nThe Frobisher featured Oxley gin, an English spirit that is cold distilled. Unlike other spirits that use heat, the alcohol and other flavors are concentrated using cold temperatures and low pressures to pull vapors out of the mix. To our palates, the gin had a decent juniper aroma, and this botanical carried over into the taste along with citrus and a lavender-like floral component. The Frobisher started with an orange aroma supplemented with some of the gin botanicals wafting through. The recipe looked very much like a\nMartinez\n, and indeed, it tasted like a rather spicy\none\n. When I gave Andrea a taste, she thought that it had rye in it since it was that spicy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFTo0QlWK5fRCQJyILHtR4xZlkmBivyhaIBjiGIsria1LSyTRLFFzjbOlsrL4cHEPvGVfzrOwLeZXj90bpuPM9n2veAGszjkzmUYOBcL7hi2LOnjGn8oY9rPY01BEIDti75gfcMZDp8c/s320/frobisher859.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFTo0QlWK5fRCQJyILHtR4xZlkmBivyhaIBjiGIsria1LSyTRLFFzjbOlsrL4cHEPvGVfzrOwLeZXj90bpuPM9n2veAGszjkzmUYOBcL7hi2LOnjGn8oY9rPY01BEIDti75gfcMZDp8c/s800/frobisher859.jpg", "comment_count": 0 }, { "title": "kingston contessa", "url": "https://cocktailvirgin.blogspot.com/2010/06/smith-cross-contessa.html", "published": "2010-06-08T14:37:00.005-04:00", "updated": "2021-09-08T10:36:23.427-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "vermouth (sweet)" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Carpano Antica Sweet Vermouth", "1 oz Aperol" ], "instructions": "Stir with ice and strain into a cocktail glass spritzed with Medjool date essence.", "body_text": "1 oz Smith & Cross Rum\n1 oz Carpano Antica Sweet Vermouth\n1 oz Aperol\nStir with ice and strain into a cocktail glass spritzed with Medjool date essence.\nFor my second drink at Eastern Standard last week, bartender Hugh Fiore said that he had a rum drink that was inspired by his trip to Manhattan's Death & Co. bar. After hearing the ingredients, it sounded like a Smith & Cross Rum version of the gin-based Negroni variant, the\nContessa\n. Given that Smith & Cross makes most everything taste\nbetter\n, I was game.\nThe drink started with the aroma of the Smith & Cross rum that came across in a very Batavia Arrack-sort of way. The sweet vermouth and Aperol combined to provide a fruity sip that was followed by a spicy and funky swallow from the rum coupled with bitter notes from the vermouth and Aperol liqueur. Rum in place of the gin in the Contessa seemed to shift the flavor profile away from the bitter herbal complexity and bring the fruit aspects a little more forward.\nPostnote 10/8/21:\nHugh was most likely introduced to the\nKingston Negroni\nthat had been created less than a year before.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0h884zJLhwEoErUZhKsGXiRGkBptDuERcH_vYxqV0GUd-m4Z_s8QR0y6EZJfXHYRxk6Zv2Ip8lEmck0z42cI1GC0PZIRV6K7VrBnVenwfLY8y5M1lR6eWfTlQY1tGGtDRDInEYS31ic/s320/rumcontessa860.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0h884zJLhwEoErUZhKsGXiRGkBptDuERcH_vYxqV0GUd-m4Z_s8QR0y6EZJfXHYRxk6Zv2Ip8lEmck0z42cI1GC0PZIRV6K7VrBnVenwfLY8y5M1lR6eWfTlQY1tGGtDRDInEYS31ic/s800/rumcontessa860.jpg", "comment_count": 5 }, { "title": "orange juice flip", "url": "https://cocktailvirgin.blogspot.com/2010/06/orange-juice-flip.html", "published": "2010-06-08T15:39:00.003-04:00", "updated": "2017-08-28T18:06:19.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "egg", "orange juice", "rum (white)", "sugar" ], "ingredients": [ "1 barspoon Sugar (1/8 oz Gomme Syrup)", "1 Egg", "1 drink Orange Juice (~1 1/4 oz Orange Juice = 1/2 orange)", "1 drink Bacardi Rum (1 1/2 oz Pritchard's White Rum)" ], "instructions": "Shake once without ice and once with ice. Recipe was vague on serving style (and volumes) other than using a fizz glass, so I strained into a glass. Since the glass was not filled, adding a few ice cubes would top off the drink if you did not want to add more orange juice or rum. I also rinsed the remaining ice cubes in the Boston Shaker with a few drops of orange blossom water, swirled, and strained. I added an orange twist and a straw.", "body_text": "1 barspoon Sugar (1/8 oz Gomme Syrup)\n1 Egg\n1 drink Orange Juice (~1 1/4 oz Orange Juice = 1/2 orange)\n1 drink Bacardi Rum (1 1/2 oz Pritchard's White Rum)\nShake once without ice and once with ice. Recipe was vague on serving style (and volumes) other than using a fizz glass, so I strained into a glass. Since the glass was not filled, adding a few ice cubes would top off the drink if you did not want to add more orange juice or rum. I also rinsed the remaining ice cubes in the Boston Shaker with a few drops of orange blossom water, swirled, and strained. I added an orange twist and a straw.\nOn Wednesday night, I flipped through the \"Cuban Concoctions\" section of the\nOld Waldorf-Astoria Bar Book\nand decided on the Orange Juice Flip. The concept of an orange juice-laden flip reminded me of the tasty\nLe Grande Flip\nthat Jackson Cannon created for the Eastern Standard's menu. I gussied up this recipe with orange blossom water and orange oils added to the top of the drink. The nose definitely prospered from these additions as they supplemented the fresh juice aroma in a grand way. The sip was a sweet, rich orange juice flavor, and the swallow contained the heat and vanilla-like notes of the rum. The egg, besides thickening the consistency, smoothed over both the orange and rum flavors to make for an easy drinking beverage. The Orange Juice Flip was simple but elegant. A dash of some liqueur, such as allspice dram, Benedictine, or apricot-flavored brandy, might take the recipe to another level though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSKksScHYD0m9XNfyNVy0OHVpMkJkyL36ImQxn1ZviCNYFQT5TccDsAqKRV1VLeVjlhc1SJHa-cAX3QJRnnpVLo7dtMuzm7NJhvPp_TQNtseFX00lO5ML_-Rte16Cm4SqTVqbfx9pyms/s320/orangeflip861.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSKksScHYD0m9XNfyNVy0OHVpMkJkyL36ImQxn1ZviCNYFQT5TccDsAqKRV1VLeVjlhc1SJHa-cAX3QJRnnpVLo7dtMuzm7NJhvPp_TQNtseFX00lO5ML_-Rte16Cm4SqTVqbfx9pyms/s800/orangeflip861.jpg", "comment_count": 2 }, { "title": "tempestade", "url": "https://cocktailvirgin.blogspot.com/2010/06/tempestade.html", "published": "2010-06-09T15:15:00.004-04:00", "updated": "2017-08-28T18:05:28.819-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cachaça", "falernum", "lemon juice", "sloe gin" ], "ingredients": [ "1 1/2 oz Cachaça (Seleta)", "3/4 oz Lemon Juice", "1/2 oz Sloe Gin (Plymouth)", "1/2 oz Falernum (Velvet)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Cachaça (Seleta)\n3/4 oz Lemon Juice\n1/2 oz Sloe Gin (Plymouth)\n1/2 oz Falernum (Velvet)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nLast Thursday on Mixoloseum, the theme was \"Falernum\". For a base spirit, my mind immediately paired falernum with rum, but after thinking about how Todd Maul at Clio frequently substitutes\ncachaça\nin\nrum\n's place, I reconsidered. To balance the falernum and cachaça, I went with citrus and a fruit liqueur. I originally considered Cherry Heering, but sloe gin ended up calling out to me since I recently read a few rum-sloe gin recipes. And after driving home in Thursday's torrential downpour, the drink got dubbed the Tempestade after the Portuguese word for storm.\nThe Tempestade started with a lemon and cachaça nose. A fruity sweet sip was followed by the funk of the cachaça and the spice of the falernum and Angostura on the swallow. The sloe gin provided an elegant fruity note without hijacking the flavor profile like Cheery Heering is more apt to do.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixD086rulRnseZsttlAprpzUsDf0S2rHaIp-LDRGumbmhHnjIzTLPfZupQkWnxbsN_yCQgDsIDRAPxiXBiJaGKXB58hEPmcMaCcELc1JMF32jMUgmvWAdvpqVXL1RATNMpc2G2YTszWNQ/s320/tempestade864.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixD086rulRnseZsttlAprpzUsDf0S2rHaIp-LDRGumbmhHnjIzTLPfZupQkWnxbsN_yCQgDsIDRAPxiXBiJaGKXB58hEPmcMaCcELc1JMF32jMUgmvWAdvpqVXL1RATNMpc2G2YTszWNQ/s800/tempestade864.jpg", "comment_count": 5 }, { "title": "jolly pilot", "url": "https://cocktailvirgin.blogspot.com/2010/06/jolly-pilot.html", "published": "2010-06-10T15:13:00.003-04:00", "updated": "2017-08-28T15:33:25.525-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "cointreau", "gin", "sherry" ], "ingredients": [ "1/6 Amontillado Sherry (1/4 oz Lustau Los Arcos)", "3/6 Gin (3/4 oz Beefeater 24)", "1/6 Cointreau (1/4 oz)", "1/6 Brandy (1/4 oz Pedro Domecq Fundador Solera Reserva)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist and a cocktail onion (we omitted the onion).", "body_text": "1/6 Amontillado Sherry (1/4 oz Lustau Los Arcos)\n3/6 Gin (3/4 oz Beefeater 24)\n1/6 Cointreau (1/4 oz)\n1/6 Brandy (1/4 oz Pedro Domecq Fundador Solera Reserva)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist and a cocktail onion (we omitted the onion).\nBefore dinner on Friday night, I selected the Jolly Pilot from the\nCafé Royal Cocktail Book\nfor our preprandial beverage. I was drawn to the recipe for we had not mixed with gin at home in a while, and the combination of orange flavors and sherry is generally a win. Moreover, any excuse to use our new and rather flavorful Spanish brandy is a good one and it cinched in the decision. The Jolly Pilot's nose was lemon oil combined with a grapish note from either the sherry or the brandy we used. The sip was semi-sweet with brandy and gin flavors at the beginning followed by orange, sherry, and Angostura notes on the swallow. Indeed, the alcohol heat and the bitters dried out the drink on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5C_qTyMx7U2Rt_PXlWPW67Z47_9O59xHsphv_TON8w5xa4RUdl8ypAWNBolOtYnabnigEU0QQqreeY1f7SOywLbnWo01dloiQHvRVKDl9l1mGz6mDnbIJX0N98hAG4CsG1rgzBVzGVg/s320/jollypilot865.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5C_qTyMx7U2Rt_PXlWPW67Z47_9O59xHsphv_TON8w5xa4RUdl8ypAWNBolOtYnabnigEU0QQqreeY1f7SOywLbnWo01dloiQHvRVKDl9l1mGz6mDnbIJX0N98hAG4CsG1rgzBVzGVg/s800/jollypilot865.jpg", "comment_count": 3 }, { "title": "west indian punch", "url": "https://cocktailvirgin.blogspot.com/2010/06/west-indian-punch.html", "published": "2010-06-10T16:16:00.003-04:00", "updated": "2017-08-28T15:32:44.682-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "George J. Kappeler", "source": "Modern American Drinks", "year": 1895 }, "categories": [ "brandy", "lime juice", "madeira", "sugar" ], "ingredients": [ "1 lump Sugar (1/2 oz Gomme Syrup)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with berries and sliced fruit.", "body_text": "1 lump Sugar (1/2 oz Gomme Syrup)\nJuice 1/2 Lime (1/2 oz Juice)\n1 1/2 oz Madeira (Blandy's 5 Year Malmsey Madeira)\n1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)\nShake with ice and strain into a cocktail glass. Garnish with berries and sliced fruit.\nAfter dinner, I was still on a fortified wine kick following the sherry-laden Jolly Pilot, and I discovered the Madeira-rich West Indian Punch recipe in George J. Kappeler's\nModern American Drinks\nfrom 1895. In the drink, the Madeira dominated the punch's nose, and the sip contained a strong Madeira signature that was complemented by a sweet lime flavor. The Madeira also donated an oxidized wine note on the swallow. The concept of a Madeira Sour was fairly interesting, and the lime paired up with the Madeira splendidly in ways it seemed that lemon would not have. Andrea found the punch much tastier than she thought it would be, and she attributed this to the extra sweetness in the recipe. For a variation, I wondered how the West Indian Punch would have worked with a distinctive and rich rum instead of a brandy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKkrxUXABPsYps10oFKrGAIAm7miNxFZtGZjHJdcynBEMJe094EoAVm8Rd-BpkCdz2t_uC6Uf-YeSh5PdLx_XLMMYo4LntT0utifm__2KrHfqW7DPzdRPz-ZMwMji8n_tnRUll5FGWAQ/s320/westindia868.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKkrxUXABPsYps10oFKrGAIAm7miNxFZtGZjHJdcynBEMJe094EoAVm8Rd-BpkCdz2t_uC6Uf-YeSh5PdLx_XLMMYo4LntT0utifm__2KrHfqW7DPzdRPz-ZMwMji8n_tnRUll5FGWAQ/s800/westindia868.jpg", "comment_count": 0 }, { "title": "bird bath", "url": "https://cocktailvirgin.blogspot.com/2010/06/bird-bath.html", "published": "2010-06-13T10:43:00.002-04:00", "updated": "2017-08-28T15:31:55.734-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Carrie Cole, Avery Glasser, and Janey Glasser", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "lillet", "rum", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Cocchi Americano", "1 oz Scarlet Ibis Rum", "1/2 oz Fighting Cock Bourbon" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Cocchi Americano\n1 oz Scarlet Ibis Rum\n1/2 oz Fighting Cock Bourbon\nStir with ice and strain into a coupe glass.\nLast Sunday evening, Andrea and I went over to Craigie on Main for cocktails. When I was handed the menu, I immediately spotted the Bird Bath as a new drink on the menu and asked bartender Paul to make me one for my first drink. Paul explained that the drink was created by bar manager Carrie Cole along with Avery and Janey Glasser of the Bittermens. They concocted the recipe as they gathered all of the bird-named spirits at the bar and assembled them into a bird bath-like coupe glass. While I was quite familiar with the Lillet-like Cocchi Americano and the fiery overproof Fighting Cock, I had never had the Scarlet Ibis Rum. The rum was blended for Manhattan's Death & Co. and Haus Alpenz has released some of the bottles into the marketplace. When Paul let me have a taste, I found this aged Trinidad Rum to be flavorful yet rather smooth for an overproof.\nThe Bird Bath started with a floral nose that was punctuated by rum aromas and hints of Bourbon barrel vanilla notes. Moreover, the sweet citrussy Cocchi Americano flavor was perfectly balanced by the heat of the rum and the whiskey. If only there were a bird-named bitters, it would really round out the drink!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OVT0txwYB5PC2xejcHpMNOEeYoijGzm-Xbb781lTRhS8mS8wDbrshDhdTcnFCFecZ6kg6xAkt5pw1rV72qNc3sTyRJnFMI7l9Xd-zgo0vL-1GEDlx2IY3YsCKN79_2KQtJQ6mmrOe1I/s320/birdbath872.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OVT0txwYB5PC2xejcHpMNOEeYoijGzm-Xbb781lTRhS8mS8wDbrshDhdTcnFCFecZ6kg6xAkt5pw1rV72qNc3sTyRJnFMI7l9Xd-zgo0vL-1GEDlx2IY3YsCKN79_2KQtJQ6mmrOe1I/s800/birdbath872.jpg", "comment_count": 0 }, { "title": "[chantico]", "url": "https://cocktailvirgin.blogspot.com/2010/06/chantico.html", "published": "2010-06-14T15:02:00.004-04:00", "updated": "2017-08-28T15:30:59.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "chartreuse (yellow)", "grapefruit juice", "lime juice", "mezcal", "rum", "simple syrup", "sugar" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Neisson Rhum Agricole Blanc", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/4 oz Yellow Chartreuse", "1/4 oz Simple Syrup" ], "instructions": "Muddle ingredients in (b). Add to that the ingredients in (a) and ice, shake, and double strain into a rocks glass containing a large ice cube.", "body_text": "a)\n1 oz Del Maguey Mezcal Vida\n1 oz Neisson Rhum Agricole Blanc\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/4 oz Yellow Chartreuse\n1/4 oz Simple Syrup\nb)\n1/6 Jalapeño Pepper (De-veined, De-seeded)\n3-4 leaf Mint\n1 cube Demerara Sugar\n1 splash Water\nMuddle ingredients in (b). Add to that the ingredients in (a) and ice, shake, and double strain into a rocks glass containing a large ice cube.\nFor my second drink at Craigie on Main, bartender Ted Gallagher wanted to make me a follow up to the Bird Bath. When he asked whether I was in the mood for mezcal or rum, my reply was that either was fine. His response was to choose both and he set to work after he cleared with me that a little heat would be alright.\nThe drink's nose was rather vegetal and was filled with the aroma of the mint and the greenness of the pepper. The vegetal nature also carried over into the flavor as the sweet minty sip was chased by an herbal swallow tinged with a low level of pepper heat. Mezcal notes also appeared on the swallow; however, it was the first drink where Neisson Blanc did not stand out as a predominant flavor but blended in well with the other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IhoIKsVj1bacMyBd30k_Qz0u_TQwCieclpehpbmHUwEC8eQWUhwgWO7XuDlcZsQY9S71_zbY2vXndyGlqUrSEKFqbYtO9yqZ-cD6deBjvo7Y8MS1rMspdWOamrA1B1QRxrRmpjdutNI/s320/tedsspicynumber873.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IhoIKsVj1bacMyBd30k_Qz0u_TQwCieclpehpbmHUwEC8eQWUhwgWO7XuDlcZsQY9S71_zbY2vXndyGlqUrSEKFqbYtO9yqZ-cD6deBjvo7Y8MS1rMspdWOamrA1B1QRxrRmpjdutNI/s800/tedsspicynumber873.jpg", "comment_count": 0 }, { "title": "[vespertina]", "url": "https://cocktailvirgin.blogspot.com/2010/06/vespertina.html", "published": "2010-06-15T16:02:00.006-04:00", "updated": "2017-08-28T15:29:47.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "California Gold", "source": "Drink", "year": null }, "categories": [ "#drink", "lillet", "mezcal", "tequila" ], "ingredients": [ "1 oz Milagro Blanco Tequila", "1 oz Del Maguey Mezcal Vida", "1 oz Cocchi Americano" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a grapefruit peel over the top and discard.", "body_text": "1 oz Milagro Blanco Tequila\n1 oz Del Maguey Mezcal Vida\n1 oz Cocchi Americano\nStir with ice and strain into a cocktail glass. Twist a grapefruit peel over the top and discard.\nLast Monday I headed down to Drink and found a seat at the center section where California Gold was tending bar. For my first drink, we got on the topic of tequila and mezcal, and Cali wondered how the two would work in a Vesper variation using Cocchi Americano in place of the Lillet. She originally proposed the standard 3:1:1/2 proportions; however, I did not think that the Cocchi Americano flavors would stand up as well to the agave spirits as it would in a gin and vodka drink. The proportions eventually morphed into an equal parts recipe (the other option was a 3 tequila:2 Cocchi: 1 mezcal which would have the same amount of Cocchi Americano as the equal parts recipe but with less smokiness).\nThe drink started with a robust grapefruit oil nose that worked well with the Cocchi Americano's citrus notes and with the agave spirits' flavor. Midway through the drink, the aroma shifted to mainly mezcal as the grapefruit oils dissipated and the alcohol volatized. Cocchi's fruit began each sip, tequila resided in the middle, and the mezcal's smoke predominated on the swallow. I was impressed at how the tequila's sharpness did a good job accentuating the citrus elements in the Cocchi Americano.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJc_CJPJVaiATbMbpN3U-dVQsqGl8kspZzO58WevPhEFMzjxcvkmKYwTdPJiQXsA2lxNplDVnqVIMabTNQEFGL8jyODVFOjCtCsSe85D5LAdk9BQR2iAklfV2Zjy9BRupQ1yx7xAmYFYw/s320/drink876.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJc_CJPJVaiATbMbpN3U-dVQsqGl8kspZzO58WevPhEFMzjxcvkmKYwTdPJiQXsA2lxNplDVnqVIMabTNQEFGL8jyODVFOjCtCsSe85D5LAdk9BQR2iAklfV2Zjy9BRupQ1yx7xAmYFYw/s800/drink876.jpg", "comment_count": 1 }, { "title": "[shadow play]", "url": "https://cocktailvirgin.blogspot.com/2010/06/shadow-play.html", "published": "2010-06-15T16:44:00.005-04:00", "updated": "2017-08-28T15:28:56.995-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Cali", "source": "Drink", "year": null }, "categories": [ "#drink", "batavia arrack", "bitters (Peychaud's)", "egg white", "herbsainte", "lime juice", "orgeat", "rum" ], "ingredients": [ "3/4 oz Batavia Arrack", "3/4 oz Montecristo 12 Year Rum", "3/4 oz Lime Juice", "3/4 oz Ferrara Orgeat", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass and garnish the froth with a few drops of Peychaud's Bitters and Herbsaint. See below for a recipe proportion suggestion.", "body_text": "3/4 oz Batavia Arrack\n3/4 oz Montecristo 12 Year Rum\n3/4 oz Lime Juice\n3/4 oz Ferrara Orgeat\n1 Egg White\nShake once without ice and once with. Strain into a coupe glass and garnish the froth with a few drops of Peychaud's Bitters and Herbsaint. See below for a recipe proportion suggestion.\nFor my second drink of the night at Drink, I asked Cali what egg ideas she had. She proposed a Batavia Arrack and orgeat combination that snowballed into the final drink concept. The orgeat seemed like it needed some lime to complement it, and the Batavia Arrack would surely gain some depth from an amber rum. For a rum choice, Cali offered me a taste of the Montecristo 12 Year, a smooth sugar cane juice (not molasses) rum from Guatemala, which seemed like it would work well with the Batavia Arrack.\nThe anise from the Herbsaint garnish and the almond from the orgeat pleasantly combined on the nose. The lime and orgeat flavors were very strong at the front of the sip, and surprisingly the rum and Batavia Arrack on the swallow were rather subtle. Perhaps the egg white softened the intensity of the spirits more than the lime and orgeat, or perhaps we underestimated the orgeat's potency. Regardless, a 1:1:1/2:1/2 ratio would probably provide a better balance for this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2_c5hxHE9KqIuNYWNdPyFOMNIiHBuH0-QjL5yYb9NDlOPz0O6O3pEwXZZ94Vl6x4LdOVL-wMF463OFsQZA1eBti3SFf85_TWTW_LY3Ccp87aESISoOwwctjcH8-rxA7jnYFFT6qnw4U/s320/drink877.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2_c5hxHE9KqIuNYWNdPyFOMNIiHBuH0-QjL5yYb9NDlOPz0O6O3pEwXZZ94Vl6x4LdOVL-wMF463OFsQZA1eBti3SFf85_TWTW_LY3Ccp87aESISoOwwctjcH8-rxA7jnYFFT6qnw4U/s800/drink877.jpg", "comment_count": 0 }, { "title": "metropine", "url": "https://cocktailvirgin.blogspot.com/2010/06/metropine.html", "published": "2010-06-16T15:31:00.003-04:00", "updated": "2017-08-28T15:27:13.865-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1934 }, "categories": [ "creme de banane", "pineapple juice", "rum (white)", "swedish punsch" ], "ingredients": [ "4/10 Daiquiri Rum (1 oz El Dorado 3 Year)", "4/10 Pineapple Juice (1 oz)", "1/10 Caloric Punch (1/4 oz Homemade Swedish Punsch)", "1/10 Crème de Bananes (1/4 oz Giffard Banane du Brésil)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "4/10 Daiquiri Rum (1 oz El Dorado 3 Year)\n4/10 Pineapple Juice (1 oz)\n1/10 Caloric Punch (1/4 oz Homemade Swedish Punsch)\n1/10 Crème de Bananes (1/4 oz Giffard Banane du Brésil)\nShake with ice and strain into a cocktail glass.\nOn Monday after I returned home from Drink and Andrea from her dinner at Bergamot, it was time for a nightcap. One of our recent purchases was Giffard Crème de Bananes, and I located the Metropine in the\nCafé Royal Cocktail Book\nwhich utilized this liqueur. The drink's nose was full of pineapple and banana aromas. A very simple sip was followed by a lot of complexity on the swallow from fruit, rum, and spice especially from the Swedish Punsch. For a tropical drink, the Metropine was pretty stylish, and for 1934 England, very stylish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTw9L-pMgGqGC5PTSnLNYUGZ89M30cnlftyC8mNnGv-g2TeH2DenMJ_5o__hZ6lZHTzg3fwAX0KzlAQ7XFC5_fPzDtfhFfie3gJ_CfZV6k8kuEPd_e63jyLOTU1NxwE9KLYs0y_w7CuY/s320/metropine879.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTw9L-pMgGqGC5PTSnLNYUGZ89M30cnlftyC8mNnGv-g2TeH2DenMJ_5o__hZ6lZHTzg3fwAX0KzlAQ7XFC5_fPzDtfhFfie3gJ_CfZV6k8kuEPd_e63jyLOTU1NxwE9KLYs0y_w7CuY/s800/metropine879.jpg", "comment_count": 0 }, { "title": "d.j.", "url": "https://cocktailvirgin.blogspot.com/2010/06/dj.html", "published": "2010-06-17T14:39:00.004-04:00", "updated": "2025-03-19T09:56:25.387-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Detroit Athletic Club", "year": null }, "categories": [ "gin", "grapefruit juice", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1/4 Grapefruit Juice (3/4 oz)", "1/4 Maraschino (3/4 oz Luxardo)", "1/4 Sweet Vermouth (3/4 oz Carpano Antica)", "1/4 Dry Gin (3/4 oz Bombay Dry)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a hazelnut.", "body_text": "1/4 Grapefruit Juice (3/4 oz)\n1/4 Maraschino (3/4 oz Luxardo)\n1/4 Sweet Vermouth (3/4 oz Carpano Antica)\n1/4 Dry Gin (3/4 oz Bombay Dry)\nShake with ice and strain into a cocktail glass. Garnish with a hazelnut.\nOn Wednesday last week, I was flipping through my newly acquired 1962 edition of Ted Saucier's\nBottoms Up\nand spotted the D.J. This quirky drink was invented at the Detroit Athletic Club where the better known cocktail, the\nLast Word\n, was also born. The D.J. was \"named in honor of a former well known citizen of Detroit, D.J. Campau, who was a representative of Detroit's oldest families, a member of the Democratic National Committee, and all that sort of thing. And he was quite a guy.\" I was able to find New York Times articles about Campau from 1892 to 1908 which suggests that this drink dates from the pre-Prohibition era (although it could have been Prohibition era along with the Last Word). Not one to turn down trying a four equal parts recipe (not to mention having a stash of hazelnuts ready to go), I set to work on making a pair of these drinks.\nThe color of the D.J. matched its garnish rather well, and the drink started with a light Maraschino aroma. Grapefruit and sweet vermouth pleasantly began the sip which was followed by a big bolus of Maraschino. This Maraschino wave was mitigated to some degree by the cleansing nature of gin on the swallow. For the first few sips, the drink seemed rather bizarre; however, after a few more sip, both Andrea and I got more into this drink as we acclimated to the flavors. The DJ might be less odd of a drink if a less funky Maraschino such as Stock brand was used instead of Luxardo, or the volume was split with a simple syrup to lighten the flavor a bit. Perhaps the D.J. pre-dated the Last Word by a few years and the Detroit Athletic Club bartenders were able to fix up the recipe by swapping lime and green Chartreuse for grapefruit and sweet vermouth to create the better balanced and more successful Last Word.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBTVHeSgDQFwYc68e6wrXF1_5gz7HPMtUkG7aJWrMij7jvrLz-WZ-Yl2fNnSxzVA75SWHQlqEQfW0sZ9opPDPvtjrYlxCPGJ0aiZLa3dslfq3b0qq7BuwJPdEfGsyIyW9ngfBeqbd-DM/s320/djcocktail882.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBTVHeSgDQFwYc68e6wrXF1_5gz7HPMtUkG7aJWrMij7jvrLz-WZ-Yl2fNnSxzVA75SWHQlqEQfW0sZ9opPDPvtjrYlxCPGJ0aiZLa3dslfq3b0qq7BuwJPdEfGsyIyW9ngfBeqbd-DM/s800/djcocktail882.jpg", "comment_count": 0 }, { "title": "periodista", "url": "https://cocktailvirgin.blogspot.com/2010/06/periodista.html", "published": "2010-06-17T16:07:00.003-04:00", "updated": "2017-08-28T15:25:58.685-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "American Bar", "year": null }, "categories": [ "apricot liqueur", "cointreau", "lime juice", "rum", "rum (white)", "sugar" ], "ingredients": [ "1 barspoon Sugar", "1/4 oz Apricot Liqueur (Rothman & Winter Orchard Apricot)", "1/4 oz Triple Sec (Cointreau)", "1 1/2 oz White Rum (Treaty Oak)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime peel. Shake with ice and strain into a cocktail glass.", "body_text": "Juice of 1/2 Lime (1/2 oz)\n1 barspoon Sugar\n1/4 oz Apricot Liqueur (Rothman & Winter Orchard Apricot)\n1/4 oz Triple Sec (Cointreau)\n1 1/2 oz White Rum (Treaty Oak)\nShake with ice and strain into a cocktail glass. Garnish with a lime peel.\nOn Wednesday after drinking the D.J., I was in a rum mood and decided to make the Periodista from Charles Schumann's\nAmerican Bar\n. We bought Schumann's book when we were trying to help solve Devin Hahn's inquiries about this drink. The Periodista has become a staple menu item of the Boston craft cocktail scene, yet\nonly\nSchumann's (and\nFood and Wine: Cocktails 2006\n) have the recipe and, as Devin discovered, very few places outside of Boston are familiar with this drink. This dilemma bothered Devin so much that he set out on a quest to answer this riddle. Historically, the drink gained popularity with reporters at Cuban bars during the 1962 Missile Crisis and was named after the Spanish word for journalist. Devin traced the putative Boston origins of the drink back to Chez Henri and was able to gain a handle of its diaspora to places like Eastern Standard (where I had my first Periodista back in 2007) and the B-Side. The Boston Periodista, unlike Schumann's, uses dark rum, often Goslings, and this is the recipe that appears in\nFood and Wine: Cocktails 2006\nusing Harvard Square's Noir bar's recipe:\n• 1 1/2 oz Dark Rum\n• 1/2 oz Cointreau (or other triple sec)\n• 1/2 oz Apricot-flavored Brandy\n• 1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nDevin turned his search into an interesting series of\nblog posts\n, and the Periodista might be to Devin as the holy Pegu Club is to\nDoug\n. His research into this \"seductive cousin of the Daiquiri\" is definitely worth a read.\nWith the\nTreaty Oak\nrum, our Periodistas had a glorious vanilla note that mingled well with the lime oil in the nose. A sweet lime sip was followed by an orange-apricot swallow that mixed with vegetal elements of the rum. Overall, the drink was rather magnificent -- from the very smooth yet flavorful light rum to the right amount of lime juice to balance the liqueurs' sweetness. Moreover, the pairing of orange and apricot has always been a good one. Indeed, the fruit liqueurs do change the drink drastically from the classic Daiquiri, similar to how a Daisy can be very different from a Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFCbRnkbLjR_-MefaQjLsZTGQmzdzmwEvqwZlsasJCNAr93LK96U32WiKlpl3rfiDJ7mCVTSVTOhjwsaWwlbN4g88Yp3C8pwl8n3c6Jc1ngkAubzu3B8-7fjpdq4gDSFAeBoeIlO0hzU/s320/periodista884.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFCbRnkbLjR_-MefaQjLsZTGQmzdzmwEvqwZlsasJCNAr93LK96U32WiKlpl3rfiDJ7mCVTSVTOhjwsaWwlbN4g88Yp3C8pwl8n3c6Jc1ngkAubzu3B8-7fjpdq4gDSFAeBoeIlO0hzU/s800/periodista884.jpg", "comment_count": 2 }, { "title": "meant to be", "url": "https://cocktailvirgin.blogspot.com/2010/06/meant-to-be.html", "published": "2010-06-18T14:32:00.003-04:00", "updated": "2017-08-28T15:24:49.617-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "gin", "pastis", "st. germain", "vermouth (dry)" ], "ingredients": [ "2 oz Gin (Bombay Dry)", "1/2 oz St. Germain", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 barspoon Pastis or Absinthe (Pastis d'Autrefois)", "2 leaf Mint" ], "instructions": null, "body_text": "2 oz Gin (Bombay Dry)\n1/2 oz St. Germain\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 barspoon Pastis or Absinthe (Pastis d'Autrefois)\n2 leaf Mint\nLightly muddle mint, add rest of ingredients and ice, shake, and double strain into a cocktail glass. Garnish with a fresh mint leaf.\nFor Thursday Drink Night, the theme was \"Mint.\" For a starting point, I used John Gertsen's\nMeans of Preservation\nand substituted the celery bitters for mint. I supplemented this herbal component with a little pastis perhaps to combine it with another celery bitters-laden recipe, the\nFarley Mowat\n. The Means of Preservation was a spin of David Shenaut's Ephemeral, and in keeping with the time-based theme, I dubbed the drink Meant to Be (yes, I did consider the pun \"Mint to Be\" for a few moments).\nThe drink's nose was a healthy mint signature with a hint of pastis. Flavorwise, the mint and pastis paired up nicely with the St. Germain which donated sweetness and floral notes to the mix. The gin and dry vermouth served to counter some of the liqueur's sweetness and their botanicals augmented the Meant to Be's herbal complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYapP4-iigKs9fRsuRehAZnMMm5bzId4-jmec92AITgQwAO1ZK3j4OXU8mIPw5Icu_juc2n9W0aRVXvi3gBFkT_Ays17evblghXkhbIjBXLpQQnReKZ2lelDk-_DOY2-Fs2LH93hSNps/s320/meant2be885.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYapP4-iigKs9fRsuRehAZnMMm5bzId4-jmec92AITgQwAO1ZK3j4OXU8mIPw5Icu_juc2n9W0aRVXvi3gBFkT_Ays17evblghXkhbIjBXLpQQnReKZ2lelDk-_DOY2-Fs2LH93hSNps/s800/meant2be885.jpg", "comment_count": 0 }, { "title": "californie palace", "url": "https://cocktailvirgin.blogspot.com/2010/06/californie-palace.html", "published": "2010-06-18T16:14:00.005-04:00", "updated": "2025-03-19T09:57:23.105-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Californie Palace", "year": null }, "categories": [ "chartreuse (green)", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1/3 Gin (2/3 oz Bombay Dry)", "2/3 Dry Vermouth (1 1/3 oz Noilly Prat)", "1/3 Maraschino (2/3 oz Luxardo)", "1/6 Green Chartreuse (1/3 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a small chunk of pineapple (omitted).", "body_text": "1/3 Gin (2/3 oz Bombay Dry)\n2/3 Dry Vermouth (1 1/3 oz Noilly Prat)\n1/3 Maraschino (2/3 oz Luxardo)\n1/6 Green Chartreuse (1/3 oz)\nStir with ice and strain into a cocktail glass. Garnish with a small chunk of pineapple (omitted).\nLast Friday when it was time for cocktails, I returned to Ted Saucier's\nBottoms Up\nto try\nanother\nLast Word-like drink. The one I chose was the signature drink at the Californie Palace in Cannes, France, and it was in essence the straight spirits, non-equal parts version of a Last Word. The two references I found on the web for this hotel were in the 1930's but Saucier offered up no time line for the drink itself. Instead of lime juice, the drying force in the Californie Palace was French vermouth and the large quantity of it made it into an aperitif-like cocktail.\nFor me, the Maraschino stood out most on the nose, but for Andrea, it was the Chartreuse. While the drink was just as dry as the Last Word, it was not as sharp due to the lack of citrus and the decreased proportion of green Chartreuse. I regretted not having fresh pineapple on hand, for the recommended garnish would work probably well with the ingredients in the drink; another recipe for the Californie Palace that I spotted elsewhere called for a lime twist which would add an interesting hint of citrus to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQW1xHeUnD2tPGpk-FpednXJnx0MpCoRICoGrPjtASaSvaPDqNb_7qwKLRdx3cF79UkfhY8TkE6iRp1CbwPeTkEoNW811hUQGU3coneIZG1DGhq_oHYBTAPBqiw15eaOyc72E9L4ynrXw/s320/californie886.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQW1xHeUnD2tPGpk-FpednXJnx0MpCoRICoGrPjtASaSvaPDqNb_7qwKLRdx3cF79UkfhY8TkE6iRp1CbwPeTkEoNW811hUQGU3coneIZG1DGhq_oHYBTAPBqiw15eaOyc72E9L4ynrXw/s800/californie886.jpg", "comment_count": 0 }, { "title": ":: product review: oxo double jigger ::", "url": "https://cocktailvirgin.blogspot.com/2010/06/product-review-oxo-double-jigger.html", "published": "2010-06-19T14:28:00.002-04:00", "updated": "2019-07-14T20:19:54.720-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [ "1/4 (0.250) ounce" ], "instructions": null, "body_text": "Oxo Brand's newest addition to their barware line is a double jigger to supplement their 2 ounce Mini Angled Measuring Cup. Why might you care about yet another double jigger on the market? Well, theirs besides being a standard 1 1/2 x 1 ounce double jigger has demarcations on the inside for 1/4, 1/3, 1/2, and 3/4 ounces! Quite handy in that only one jigger is needed to do a wide spectrum of pours. Moreover, it contains the 1/3 and 3/4 ounce marks that their 2 ounce measuring cup sadly lacks. While 1/3 ounce does not seem very useful for most American recipes, the vast majority of European ones use milliliters or centiliters (mL or cL) instead of ounces, and the frequently called for 10 mL or 1 cL measure is pretty identical to 1/3 ounce. One criticism I heard from a local bartender is that he wished one of the ends was 2 ounces since they frequently use their standard 2 x 1 ounce jigger a lot at their bar. Priced at $9 at the\nBoston Shaker\n, it was worth purchasing to give it a try. If my review gets a little geeky, keep in mind that I'm a biochemist by day so volumes are very important to my work (and my play).\nLooking down at the measurement lines, the 1 and 1 1/2 ounce are standard jigger territory, the 1/2 and 3/4 ounce are sharp lines, and the 1/4 and 1/3 ounce are beveled (or S-shaped) \"lines\". This last part stressed me since I was unsure of how I was supposed to fill this cup-within-a-cup design -- to the top of the inner cup (so liquid sits on the ledge) or slightly overfill (so liquid just hits the outer cup wall)? I am unsure why OXO chose this style instead of a sharp line except for aesthetic reasons. The aesthetic reason is not in the interior, but on exterior to have a smooth transition from their black plastic gripfast material and the metal.\nI wanted to test the accuracy of the OXO jigger in my hands and compare it to other measuring devices, namely the OXO 2 ounce measuring cup and two standard jiggers. The materials I used were:\n• OXO Double Jigger\n• plastic OXO Mini Angled Measuring Cup\n• 1/2 x 1 ounce Double Jigger from Kegworks\n• 1/2 x 1 ounce Double Jigger from BarSmarts (part of the kit for taking the class)\n• 100 mL graduated cylinder\n• 1 funnel\n• Tap water (Somerville, MA's finest)\nAll values are the average of a cumulative 12 pours (i.e.: I did not try to measure each individual pour). I did not test the 1 1/2 or 1 ounce lines as I was more interested in the accuracy of the demarcations inside (and I assumed that they were as accurate as any other quality jigger).\n1/4 (0.250) ounce\n• Filled to top of inner cup: 0.236 oz (-6.0%)\n• Filled to just touching outer cup: 0.283 oz (+13.3%)\n1/3 (0.333) ounce\n• Filled to top of inner cup: 0.319 oz (-4.2%)\n• Filled to just touching outer cup: 0.364 oz (+9.3%)\n1/2 (0.500) ounce\n• Filled to line: 0.457 oz (-8.6%)\n3/4 (0.750) ounce\n• Filled to line: 0.708 oz (-5.6%)\n1/2 oz on other jiggers:\n• OXO 2 oz Cup: 0.488 oz (-2.5%) (* viewed from side)\n• KW 1/2x1 oz: 0.497 oz (-0.6%)\n• BS 1/2x1 oz: 0.504 oz (+0.8%)\nThe quick and dirty results are that standard jiggers (filled to the top) are quicker and more accurate in my hands so the all-in-one convenience of the OXO Double Jigger has its set backs. The 1/3 oz jigger is elusive here in the United States although occasionally I have spotted 10 mL jiggers (Boston Shaker had some British ones a few months ago); therefore, this extra measurement line is handy. Moreover, 1/4 oz is only present on the OXO measuring cup or estimated in a larger jigger (i.e.: in a 1/2 oz) or approximated as 2 large-sized barspoons.\nThe internal line in the plastic OXO measuring cup was easier to be precise since I could view it from the side (I have the clear, not the metal version). Standard laboratory volume measurements are always taken from the side since water forms a U-shape in a vessel as it adheres to the glass or plastic walls. Scientifically, this shape is called the meniscus and it is accurately measured at the bottom point of this U-shape. When I did the experiment looking solely from the top down, I was short by 11.7% for the OXO measuring cup 1/2 oz pour which is consistent with trying to eyeball a clear fluid in the metal OXO Double Jigger.\nThe cup-within-a-cup design for the 1/4 oz and 1/2 oz demarcations was indeed confusing. They are not as intuitive to use as a regular jigger or a sharp line, and with one methodology, I undershot, and with the other, I overshot.\nWhile these internal measurements in the OXO Double Jigger were not as accurate as regular jiggers, they were close and very handy. More accurate results might be obtained with darker colored liquids (perhaps less tricked in top-down viewing) as well as with increased frequency of use to acclimate to the jigger and compensate for its shortcomings. Overall, not a bad piece of barware, and inaccuracies of 5-10% per measure might not in the end greatly effect the balance of a drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9uSLavCcoI_J78J2BWol0S2Dt7w5OHgIKyapDzXTmjW50120FG-IaMUC7IN49d8fm4xDxVkvKSLw6b-CYAcSWjnfLUtrLN7FaXgqfERug_tO-BZ-Xqz6iVU0KbVBmlIxZdnZjxFPwsk/s320/oxojigger900.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjfDNhRH70OzlED5JaS4SsPrZdZD_MiK6JMnR5AOrXuJI6xSpCn3Khq4yrAFAhVKSSIK9Qlbt3TtN35lLyNLt0UK_GGiy5Wb_EUicpZqzPtzISIp1NYrKCUB84V9Lq3KiPbzoou74pzg/s320/oxojigger898.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYudEBEbk4qAoCrnvKytSauXfDFqPPw2UawMLa0zMr5q1wAZ-63KVO_Lpeert0V2PzemS0sYLq21BQes7WGUM4nwPsaUvIqmwj4wbCpFsOXtUfhkMBX9oNTzC5aGOfVIyw5YN3nYatguY/s320/meniscus.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9uSLavCcoI_J78J2BWol0S2Dt7w5OHgIKyapDzXTmjW50120FG-IaMUC7IN49d8fm4xDxVkvKSLw6b-CYAcSWjnfLUtrLN7FaXgqfERug_tO-BZ-Xqz6iVU0KbVBmlIxZdnZjxFPwsk/s800/oxojigger900.jpg", "comment_count": 1 }, { "title": "between the sheets", "url": "https://cocktailvirgin.blogspot.com/2010/06/between-sheets.html", "published": "2010-06-21T15:38:00.003-04:00", "updated": "2017-08-28T15:19:58.824-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#green street", "cognac", "cointreau", "lemon juice", "rum (white)" ], "ingredients": [ "3/4 oz Pierre Ferrand Cognac", "3/4 oz Matusalem Rum", "3/4 oz Cointreau", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Pierre Ferrand Cognac\n3/4 oz Matusalem Rum\n3/4 oz Cointreau\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nLast Sunday, Andrea and I went over to Green Street to pay Derric and Dylan a visit. For my first drink, I asked Derric Crothers to make me a Between the Sheets off of the big A-to-Z menu. It is a drink I have had before a few years ago (at Cucchi Cucchi of all places), but I have never written about here. Well, I did write about it in the Mixology Monday posting about the\nHoop La\nfor the two are identical save for the Hoop La having Lillet in place of the Between the Sheet's rum. Both could be considered \"+1\" versions of the Sidecar, and the Between the Sheets dates back to a similar time period of the 1920s or 1930s.\nThe drink started with a lot of lemon oil on the nose from the twist along with hints of orange from the Cointreau. Brandy and lemon appeared on the sip, rum notes in the middle, and the Cointreau followed up the flavors on the swallow. While the Between the Sheets is a stiffer drink than the Hoop La, it does it at the cost of citrus complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQLzYvQPdIEIY4a5aXKY0dLkK4KS45YwEuhctB2MWk82byOCOSj2WUP6iBI5TJ8uQZAwiRsOJIIZkIbASYrHw2y82mFvRuooO2Kusg_s5QBMcs-U9CjlPIobbjLSJfeR31HBYlmKTXYI/s320/betweenthesheets888.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQLzYvQPdIEIY4a5aXKY0dLkK4KS45YwEuhctB2MWk82byOCOSj2WUP6iBI5TJ8uQZAwiRsOJIIZkIbASYrHw2y82mFvRuooO2Kusg_s5QBMcs-U9CjlPIobbjLSJfeR31HBYlmKTXYI/s800/betweenthesheets888.jpg", "comment_count": 2 }, { "title": "bulldog", "url": "https://cocktailvirgin.blogspot.com/2010/06/bulldog.html", "published": "2010-06-21T16:12:00.003-04:00", "updated": "2017-08-28T15:19:10.044-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "cherry brandy", "lime juice", "rum (white)" ], "ingredients": [ "3/4 oz Matusalem Rum", "1 1/2 oz Cherry Heering", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cherry. Shake with ice and strain into a cocktail glass. Source: CocktailDB.", "body_text": "3/4 oz Matusalem Rum\n1 1/2 oz Cherry Heering\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with a cherry.\nOften I can look at a list of ingredients on a cocktail menu and accurately predict the general recipe, especially when I know the bar and what their \"standard proportions\" are. I had always skipped over the Bulldog on Green Street's large A-to-Z menu for it seemed like a Cherry Heering instead of simple syrup Daiquiri variant similar to the\nHaitian Witch\n. After having a taste of rum in the Between the Sheets, I decided to give the rum-containing Bulldog a go. When bartender Derric Crothers presented the drink, I was quite surprised when he told me the recipe was more than half Cherry Heering! I was expecting something along the lines of:\nTahoe Cocktail / Olympia\n• 1 1/2 oz Light Rum / Dark Rum\n• 1/2 oz Cherry Liqueur\n• 1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass. Source: CocktailDB.\nThe Cherry Heering-heavy recipe reminded me a drink from\nPioneers of Mixing at Elite Bars\n's liqueur section, the\nPinto\n. Although unlike the Pinto which uses the Cherry Heering to balance the dominant Fernet Branca in the drink, here the cherry flavors are the dominant note. Indeed, the Bulldog was a sweet cherry with undertones of lime crispness and rum. When I gave Andrea a sip, she commented that it tasted \"like cherry coffee... really weird\" and how the rum and Heering combined to create this coffee note. Overall, I cannot decide which I enjoyed more -- the flavor of the Bulldog or the absurdity of the recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bx00k6yQGCar10nGWhLYjDsPE87O3GCzQg5z7T-CP9DlPl7bLP6mdlX2fVDXzEuaiOCBM7NpuHcCc72H3jHFhUFttfZ0_qm5Cz05oM_Qd-YzXIKgZBQUjaC5eSyOnPNjp85nDl-6gig/s320/bulldog889.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bx00k6yQGCar10nGWhLYjDsPE87O3GCzQg5z7T-CP9DlPl7bLP6mdlX2fVDXzEuaiOCBM7NpuHcCc72H3jHFhUFttfZ0_qm5Cz05oM_Qd-YzXIKgZBQUjaC5eSyOnPNjp85nDl-6gig/s800/bulldog889.jpg", "comment_count": 0 }, { "title": "[heather in the rye]", "url": "https://cocktailvirgin.blogspot.com/2010/06/heather-in-rye.html", "published": "2010-06-22T15:49:00.003-04:00", "updated": "2017-08-28T15:18:00.365-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (orange)", "creole shrub", "fernet-branca", "scotch", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "3/4 oz Clement Creole Shrub", "1/3 oz Fernet Branca", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a glass pre-rinsed with Lagavulin 16 Year Old Scotch. Garnish with an orange twist.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n3/4 oz Clement Creole Shrub\n1/3 oz Fernet Branca\n1 dash Regan's Orange Bitters\nStir with ice and strain into a glass pre-rinsed with Lagavulin 16 Year Old Scotch. Garnish with an orange twist.\nOn Monday after my DJ gig, Andrea and I went up the street to Eastern Standard and found seats at the bar near bartender Kevin Martin. When I told Kevin that it had been a while since I had any rye, he immediately knew what to mix for me. The drink he returned with was his submission for the east coast version of Left Coast Libations' book. While he did not have a name for the drink, the concept reminded me of a whiskey\nHeather in Queue\n.\nThe drink started with an orange and smoke nose, and malt notes appeared in the beginning of the sip. On the swallow, orange and Fernet flavors added a nice finish to the drink, and the Scotch rinse came through as a lingering smoke note at the end. Surprisingly, the Fernet Branca was kept in check in this recipe, and it did not seem very mentholly until the cocktail warmed up. Instead, some of Fernet's other botanicals played a more dominant role.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXA7PZ-FHScmiCAI9E3gyitftkbHzICYo-eEdyJMON9DPH4ycuTDuZGXXfeRzOnso8zbaP0YccmXZuH5jdw1fG-ggTIIPQUts8NbWCElAacnlS4d-xIqEOYe4B04dRsvmUtlsFH4jAp4/s320/eastern891.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXA7PZ-FHScmiCAI9E3gyitftkbHzICYo-eEdyJMON9DPH4ycuTDuZGXXfeRzOnso8zbaP0YccmXZuH5jdw1fG-ggTIIPQUts8NbWCElAacnlS4d-xIqEOYe4B04dRsvmUtlsFH4jAp4/s800/eastern891.jpg", "comment_count": 0 }, { "title": "improved ping pong", "url": "https://cocktailvirgin.blogspot.com/2010/06/improved-ping-pong.html", "published": "2010-06-24T15:25:00.002-04:00", "updated": "2017-08-28T15:17:20.673-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "creme de violette", "gin", "lemon juice", "sloe gin" ], "ingredients": [ "1 oz Plymouth Gin", "1 oz Plymouth Sloe Gin", "1/2 oz Crème Yvette", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist. Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Plymouth Gin\n1 oz Plymouth Sloe Gin\n1/2 oz Crème Yvette\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Thursday night, Andrea and I traveled a ways down the Red Line to the Broadway stop to attend Franklin Southie's Plymouth Gin Industry Night. I was only expecting to see gin recipes on the menu, but I was pleasantly surprised that there were a few sloe gin ones as well. The one I was drawn to -- the Improved Ping Pong -- had both spirits, but what really drew my attention was that it contained Crème Yvette! This was my first sighting in a Boston bar (save for a prototype batch that was stashed away at Eastern Standard). Crème Yvette has a similar floral signature as Crème de Violette; however, Yvette also contains a rather delicious berry component for it contains blackberry, raspberry, cassis, and strawberry besides the violet flowers.\nThe drink was based off of the classic Ping Pong and was altered by adding gin and increasing the lemon juice to dry out the sweeter original. One of the recipes for the original can be found in Boothby's 1934\nWorld Drinks And How To Mix Them\n:\nPing Pong #2\n• 1/3 oz Sloe Gin\n• 1/3 oz Crème Yvette\n• 1 spoon Lemon Juice\nShake with ice and strain into a cocktail glass.\nThe Improved Ping Pong's nose contained both lemon oil and floral elements. The sip was full of sweet fruit notes with a slightly bitter and floral swallow. When I gave Andrea a sip, she commented that the raspberry notes (from a combination of the slow gin and Yvette) strangely reminded her of a popsicle.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSQl7IRhe7PzS5rXFMuAukhD648YWEBrabvmnEu3i6CpKT-dIa-NSZAXLdSGx-LIH4ih9F2TFI2OdDeeL03ImxPNUMyc9zD-_nl9Mr4NcpP5TlIkxcJLe3OQNA8vLvlNo-w_BEVgDlKs/s320/pingpong895.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSQl7IRhe7PzS5rXFMuAukhD648YWEBrabvmnEu3i6CpKT-dIa-NSZAXLdSGx-LIH4ih9F2TFI2OdDeeL03ImxPNUMyc9zD-_nl9Mr4NcpP5TlIkxcJLe3OQNA8vLvlNo-w_BEVgDlKs/s800/pingpong895.jpg", "comment_count": 0 }, { "title": "volstead cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/06/volstead-cocktail.html", "published": "2010-06-24T16:19:00.003-04:00", "updated": "2017-08-28T15:16:36.050-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Harry's New York Bar", "year": null }, "categories": [ "orange juice", "raspberry syrup", "swedish punsch", "whiskey (Rye)" ], "ingredients": [ "1/3 Rye (1 oz Sazerac 6 Year)", "1/3 Swedish Punsch (1 oz Homemade Ellestad recipe)", "1/6 Orange Juice (1/2 oz)", "1/6 Syrup Framboise (1/2 oz Homemade mulberry syrup)", "1 dash Anisette (1/2 barspoon Herbsaint)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/3 Rye (1 oz Sazerac 6 Year)\n1/3 Swedish Punsch (1 oz Homemade Ellestad recipe)\n1/6 Orange Juice (1/2 oz)\n1/6 Syrup Framboise (1/2 oz Homemade mulberry syrup)\n1 dash Anisette (1/2 barspoon Herbsaint)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nOn Friday night, I was flipping through Harry McElhone's\nBarflies and Cocktails\nand spotted the Volstead Cocktail. The entry provided the history as follows, \"This cocktail was invented at Harry's New York Bar, Paris, in honor of Mr. Andrew J. Volstead, who brought out the Dry Act in U.S.A. and was the means of sending to Europe such large numbers of Americans to quench their thirst.\" The recipe seemed like such a curious collection of elements that I needed to give this one a whirl to understand the outcome. Instead of using our raspberry syrup, I substituted in the mulberry syrup I made from locally harvested berries.\nThe Volstead Cocktail was an intense red hue from the mulberry syrup and possessed an aroma of lemon oil and fruit. The sweet sip was colored with spiciness from the rye and Swedish Punsch. The orange juice, unlike lemon or lime, did not cut the sweetness of the syrup; therefore, the balance was a bit sweeter than my preferred range but overall not overly so. Lastly, the Herbsaint donated a hint of anise at the end of the swallow, and this note began to linger at a low but constant level after a few sips. Despite the hodgepodge recipe, the Volstead Cocktail turned out rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmPtY0trhmVOjpQxXqiLpbdAp5uiCCC6MvNIengIRVGq-pSzN061JBQlvw-RF9IdjspiR4QtS_F-5X0Aig3WSNx6pFXfW5UgatuaFUoxxW3GQ7FdcQEG0f0VHrt29Cqi38c95Nc-S_G0/s320/volstead896.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmPtY0trhmVOjpQxXqiLpbdAp5uiCCC6MvNIengIRVGq-pSzN061JBQlvw-RF9IdjspiR4QtS_F-5X0Aig3WSNx6pFXfW5UgatuaFUoxxW3GQ7FdcQEG0f0VHrt29Cqi38c95Nc-S_G0/s800/volstead896.jpg", "comment_count": 0 }, { "title": "[mcwahine's delight]", "url": "https://cocktailvirgin.blogspot.com/2010/06/mcwahines-delight.html", "published": "2010-06-25T14:04:00.004-04:00", "updated": "2017-08-28T15:15:51.995-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Ben Sandrof's Sunday Salon", "year": null }, "categories": [ "#other", "lemon juice", "orgeat", "rum (white)", "scotch" ], "ingredients": [ "1 oz Neisson Rhum Agricole Blanc", "1 oz Balvenie Doublewood 12 Year Scotch", "1/2 oz DonQ Rum", "1/2 oz Lemon Juice", "1/2 oz Torani Orgeat" ], "instructions": "Shake with ice and strain into a couple glass. Garnish with a few dash of Angostura floated on top.", "body_text": "1 oz Neisson Rhum Agricole Blanc\n1 oz Balvenie Doublewood 12 Year Scotch\n1/2 oz DonQ Rum\n1/2 oz Lemon Juice\n1/2 oz Torani Orgeat\nShake with ice and strain into a couple glass. Garnish with a few dash of Angostura floated on top.\nOn Sunday night, we headed over to Ben Sandrof's Sunday Salon. When I asked Ben for something with Scotch, he returned with a rather summery rum-Scotch Daisy. This intriguing drink paired an earthy and vegetal rhum agricole with an earthy and peaty whisky, and it included orgeat and lemon juice to round out the recipe.\nThe drink started with cinnamon from the Angostura Bitters and almond from the orgeat on this nose. The rums along with a sweet lemon flavor appeared early in the sip with orgeat in the middle and a lingering rhum agricole funkiness at the end. The Scotch was more subtle than I expected but paired well with the Neisson on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMEQ_Z8rvseWePNB0WLVNzgOU3v-GACr8xHQYbHGpMsAivNi5XEax2RFHyFMCW2-Zd_wKihRdx1CLslCvM7_4J94nEpDOFCZ1OynXdpQxYMT8Y_lhm8uzUGWnJG60ao_3M2swvFpyHcY/s320/bensundaysalon902.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMEQ_Z8rvseWePNB0WLVNzgOU3v-GACr8xHQYbHGpMsAivNi5XEax2RFHyFMCW2-Zd_wKihRdx1CLslCvM7_4J94nEpDOFCZ1OynXdpQxYMT8Y_lhm8uzUGWnJG60ao_3M2swvFpyHcY/s800/bensundaysalon902.jpg", "comment_count": 0 }, { "title": "st. germain", "url": "https://cocktailvirgin.blogspot.com/2010/06/st-germain.html", "published": "2010-06-25T15:11:00.005-04:00", "updated": "2017-08-28T15:14:53.356-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "chartreuse (green)", "egg white", "grapefruit juice", "lemon juice" ], "ingredients": [ "1 Egg White", "1 liqueur glass Green Chartreuse (2 oz)" ], "instructions": "Shake once without ice and once with and strain into a cocktail glass. I strained into a rocks glass and garnished with a mint leaf.", "body_text": "Juice of 1/2 Lemon (1 oz)\nJuice of 1/4 Grapefruit (1 oz)\n1 Egg White\n1 liqueur glass Green Chartreuse (2 oz)\nShake once without ice and once with and strain into a cocktail glass. I strained into a rocks glass and garnished with a mint leaf.\nOn Monday night, I was in the mood for something herbal when I spotted the St. Germain in the\nCafé Royal Cocktail Book\n. The drink pre-dates the elderflower liqueur of the same name by over 70 years, and instead it contains a healthy slug of green Chartreuse. The St. Germain's nose was rather herbal from the Chartreuse and the mint leaf garnish. The drink began with a crisp, full-mouthed sip from the lemon juice and egg white, respectively. Next, the Chartreuse notes filled the middle of the sip and the swallow, and the grapefruit worked with the egg white to smooth out the drink. The drink was not as sweet as the\nSilent Order\nalthough this could be due to the size of the citrus we used. Cutting the lemon juice down to a half ounce would change the balance of this drink greatly. Moreover, the lemon and grapefruit took the drink in a very different direction than lime. For example, Andrea commented that this citrus combination accentuated the anise notes in the green Chartreuse that are not highlighted in the Silent Order.\nPostnote:\nSee the entry for the\nMilord Gower\nas to why the St. Germain acquired its name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAg04B7PSG63ghRqOOOjztrkxcp31iuO_M0bMaMPaqC09CfSqMlNsIr4k9SU7tyjtyHPBiOxztFZKjEiOPFnD7RgQoa8Sd0SJfGsImwnBK6HSJrON7xONSlbRb2B6SRuU9fIU2ViFb81o/s320/stgermain905.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAg04B7PSG63ghRqOOOjztrkxcp31iuO_M0bMaMPaqC09CfSqMlNsIr4k9SU7tyjtyHPBiOxztFZKjEiOPFnD7RgQoa8Sd0SJfGsImwnBK6HSJrON7xONSlbRb2B6SRuU9fIU2ViFb81o/s800/stgermain905.jpg", "comment_count": 0 }, { "title": ":: veggie dining in new orleans ::", "url": "https://cocktailvirgin.blogspot.com/2010/06/veggie-dining-in-new-orleans.html", "published": "2010-06-26T17:41:00.005-04:00", "updated": "2019-07-14T20:21:41.040-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [ "1212 Royal Street, French Quarter, (504) 522-1230" ], "instructions": null, "body_text": "Every year for Tales of the Cocktail, Chuck Taggart of the Gumbo Pages blog posts an\nentry\nabout where people should eat that year. Unfortunately for me, most of his restaurant suggestions do not seem that vegetarian friendly. When I started inquiring about options, I was met with a lot of \"you're gonna go hungry, son\" sort of comments; however, as we did a little research, I quickly realized that this was not going to be the case! After two days in at Tales last year, I decided that I would make this post especially after providing a vegan Boston bartender with a daily update of restaurant pointers replete with foodporn photos and copies of menus. Below is a summary of our outings listed in the order we went there. Note that some of the destinations are a distance from the Quarter, and these restaurants would not only be satisfying to someone seeking vegetarian/vegan dining but to anyone seeking a change of pace with some vegetables on their plate. At Tales, we walked everywhere (including out to the Cure through the Magnolia Projects, but that is another story and not recommended), but taxis and streetcars can assist the time strapped.\nBennachin\n1212 Royal Street, French Quarter, (504) 522-1230\nThis African restaurant serves lunch and dinner and has an extensive vegetarian section on their menu. The fried black-eyed pea fritters with a cumin-seasoned tomato sauce appetizer was the win! My plantains, vegetables, and vermicelli was quite satisfying as well. Lunch and dinner options were around $7 and $12, respectively. Hip waitress!\nSurrey's\n1418 Magazine Street, Lower Garden District, (504) 524-3828\nA breakfast and lunch stop that was so good we returned for a second time. Surrey's has both vegetarian and vegan options including a tofu breakfast plate (pictured above), roasted vegetable omelet, and bananas Foster French toast. The restaurant has funky tables that are uniquely decorated and rather good coffee.\nCafe Bamboo\n435 Esplanade Ave., Marigny, (504) 940-5546\nThis place was heaven! Imagine a meat-free speakeasy with a full bar and Tiki flare! Another place so good we went twice. They serve a collection of tofu, seitan beaf, and sol soy chik'n dishes that are mainly vegan and weigh in at around $10-13 per entrée. For example, we had the Collard Green Rolls as an appetizer which were soy hamm-filled spring rolls with a sweet chili dipping sauce, and Voodoo Sticks as a main course which was grilled seitan, pineapple, and bell pepper kabobs with brown rice and collard greens. The photo above is my sandwich from our second outing where we had lunch. Andrea might have won with her tofu and rice bowl with mafe -- a West African spicy peanut sauce with creole tomatoes, cabbage, yams, and onions!\nThey are open every day but Sunday from 10:30am - 10pm.\nPost note: RIP Cafe Bamboo. The bar and club are still there, but the restaurant is no longer.\nGumbo Shop\n630 Saint Peter Street, French Quarter, (504) 525-1486\nWhile not a very veggie friendly sounding place, they do have a rotating vegetarian option. That night, the black beans with rice and corn salsa was also vegan! A good compromise if your dining companions want traditional New Orleans food and you need to be sure that there will be something for you to eat.\nGreen Goddess\n307 Exchange Place, French Quarter, (504) 301-3347\nThe Green Goddess is touted by meat eaters and vegetarians alike! They had just received their liquor license so we decided to do a vegetarian tasting menu paired with cocktails for $72/person. Our dinner that night was six courses that included cucumber and sumac soup with Lebanese yogurt and Pimm's that was paired with the\nPimm's Chalice\nand a fragrant slice of kou kouye -- a Persian frittata served with Havashu naan and pickled turnips -- paired with\nShamsi's Refreshment\n(pictured above). More food and drink information can be found in those two links. The Green Goddess even made Chuck's list!\nDoson Noodle House\n135 N Carrollton Ave, Mid-City, (504) 309-7283\nYes, this place is 2.7 miles away from the Hotel Monteleone up Canal Street; however, when we began to ask around for recommendations from locals, this place was named three times -- once by our waiter at Cafe Bamboo, once by the waiter/apprentice bartender at Green Goddess, and once by a friend of a friend at the cocktail reception at the Presbytere Museum. New Orleans has a large Vietnamese population, and the food seemed rather authentic. The menu contained a vegetarian (presumably vegan) section that had a pair of noodle dishes and three rice dishes. My lemongrass tofu was rather good.\nMona's Cafe\n504 Frenchmen Street, Marigny, (504) 949-4115\nVegan and vegetarian options abound at this Middle Eastern eatery. The sautéed veggie sandwich, falafel, veggie kabobs with hummus, and Turkish coffee all met with our approval and the posted Zagat's-Rated and Best of New Orleans awards on the door mean that others agree as well.\nSubway Sandwiches\n112 Royal Street, French Quarter, (504) 522-0992\nNo, we did not dine there despite Subway being started in my hometown of Milford, CT, but it was the favorite restaurant of vegetarian writer/blogger Camper English of\nAlcademics\n. This place is conveniently located right next to the Hotel Monteleone so you can get something to eat if you are in a hurry between sessions. If you want to properly stalk Camper, eat as he does with an order of a veggie footlong with Swiss cheese, no onions, and no green peppers.\nPlease confirm on your own that any of these establishments are still open (they are still listed on the web but I did not call to check), and feel free to add your own suggestions to this list in the comments section! The vegetarian food was glorious in New Orleans, so do not listen to others' negativity. It was not hard to find places to go, but if you are stuck in a group with no control over the destination, that negativity might have some truth to it. Perhaps for next year we can even plot a vegetarian spirited dinner... Good luck and good eating!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulwmIax4P7qdXW92NoQIcsap7utdMOGTV-mseukDqRgEzw960RYWpS7quEZmeyN7c829kzQ6eDY02uNenMhyphenhyphenFWA-o1qX2TH6ELuYKZrAQmnf5Fr8Blnu6TO9tlGRspWYqVqannAOOVXo/s320/talesblogad.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvuHsTx7Obun1pZ9obyU4DvI4YiZrDd7KpGbI9j9QctJGd80WrPia5l1ig8M0uUrlgKDAfLFZPUExt-WM_lKkAdO1v9ZF7cICTVIPQ4BU8EOMJXu63TWdaKMRB6wuiVPBz7tQ-eLr_vI/s320/veggie048.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_wgpBqRnmNgqDth3fzFa99gmXomwnP96lFPxqsp9uKFLlpcEqLxUQJDhvPHx62ePo-Qo063GnCqshfH0VsikcXvx66VJShd9Jr53FgJp-fr7RKL0mQKUruRA1ec_Nb-5pc4vWFS9hHM/s320/veggie105.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidu1hPmFnp6AYsmsh8hXmwe6M3dsBieT1dvsfAkt0oijUs5slOKM899kAQkuyFMfzdsHr29YmXQwxYD29e9yEm_D9gtJFYRn32sns8eTdiLVYTuOQupw_f1gIHYKXVPQknnN1_-PXdFY8/s320/veggie069.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulwmIax4P7qdXW92NoQIcsap7utdMOGTV-mseukDqRgEzw960RYWpS7quEZmeyN7c829kzQ6eDY02uNenMhyphenhyphenFWA-o1qX2TH6ELuYKZrAQmnf5Fr8Blnu6TO9tlGRspWYqVqannAOOVXo/s800/talesblogad.jpg", "comment_count": 0 }, { "title": "little king", "url": "https://cocktailvirgin.blogspot.com/2010/06/little-king.html", "published": "2010-06-28T12:43:00.004-04:00", "updated": "2025-03-19T09:56:11.870-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Otto Soglow", "source": "Bottoms Up", "year": null }, "categories": [ "applejack", "apricot liqueur", "gin", "lemon juice" ], "ingredients": [ "1/4 jigger Apricot Brandy (3/8 oz Rothman & Winter Orchard Apricot)", "1/4 jigger Applejack (3/8 oz Marquis de Saint-Loup Calvados)", "1/2 jigger Gin (3/4 oz Beefeater 24)" ], "instructions": "Shake with ice and strain into a cocktail glass. I garnished with a lemon twist. Perhaps a 2 oz jigger was meant instead of a 1 1/2 oz one.", "body_text": "Juice 1/4 Lemon (we used 1/2 oz, perhaps 1/4 oz?)\n1/4 jigger Apricot Brandy (3/8 oz Rothman & Winter Orchard Apricot)\n1/4 jigger Applejack (3/8 oz Marquis de Saint-Loup Calvados)\n1/2 jigger Gin (3/4 oz Beefeater 24)\nShake with ice and strain into a cocktail glass. I garnished with a lemon twist. Perhaps a 2 oz jigger was meant instead of a 1 1/2 oz one.\nOn Monday night while drinking the St. Germain, I began to flip through Ted Saucier's\nBottoms Up\n. A recipe that stood out was cartoonist Otto Soglow's drink, the Little King. Soglow was a cartoonist active from 1919 until his death in 1975 whose works used to fill the pages of\nThe New Yorker\nmagazine. The Little King was one of his better known series that he started in 1931. While there were better images of the Little King and photos of Otto Soglow, this one contained both; moreover, it is very in tune with the mood of Saucier's tome:\nI am not sure if Soglow took inspiration from the classic Royal Smile and subbed apricot liqueur for grenadine and changed the proportions, or if he found a different royal inspiration for the Little King (*). For a nose on our drink, I got mainly apricot aromas and Andrea noticed the lemon more. A dry apricot flavor was on the first part of the sip with apple and gin on the swallow, and overall, the drink had a robust complement of fruit notes. Our lemons were much larger than what was available when the Little King was created. While we were in the mood for a crisp drink, scaling down the citrus to 1/4 oz or so might yield something closer to what Soglow intended.\n(*) Postnote: In the comments section, Erik Ellestad pointed me to the\nPrince's Smile Cocktail\nfrom the\nSavoy Cocktail Book\n. It is essentially the Little King except the lemon juice is specified as a dash.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4wzoGUeRpSe2wEUrzyBN3GB3R5iyHY_cHmqDAoE_Ny4kRaNA_fUop-Bl2N5xEfeDWxYh9c1KLz7N3Dp7NrSHrW_6pU58-hvY0ksDTqNod15rgYTUnx_iOhLy7ZPJyJnkHjzgl8Vuhyo/s320/OttoSoglow.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVi-Qr2D3fIg0IKHXUAhpVZnTspKGBQA4x8eTrLLjPyG2Ik9o403XK3we-RlVtoyIrq_OpGsEOKo5v4lAu21jRoFgLTGwO58injWMX32JdqPZL0aEOmrKvLVOpzrrz7kpR7TdWS8_rK4E/s320/littleking907.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4wzoGUeRpSe2wEUrzyBN3GB3R5iyHY_cHmqDAoE_Ny4kRaNA_fUop-Bl2N5xEfeDWxYh9c1KLz7N3Dp7NrSHrW_6pU58-hvY0ksDTqNod15rgYTUnx_iOhLy7ZPJyJnkHjzgl8Vuhyo/s800/OttoSoglow.jpg", "comment_count": 2 }, { "title": "the happy fanny", "url": "https://cocktailvirgin.blogspot.com/2010/06/happy-fanny.html", "published": "2010-06-28T15:47:00.003-04:00", "updated": "2017-08-28T15:07:51.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jamie Walsh", "source": "Stoddard's Fine Food & Ale", "year": null }, "categories": [ "#stoddards", "absinthe", "bitters (Peychaud's)", "chartreuse (green)", "lime juice", "rum", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Gosling's Rum", "1/2 oz Green Chartreuse", "1/2 oz Lime Juice", "1/4 oz Simple Syrup", "1 barspoon Pernod Absinthe", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice. Top off with soda water and garnish with a lime wedge and a straw. Shake with ice and strain into a cocktail glass. Add a lemon twist.", "body_text": "1 1/2 oz Gosling's Rum\n1/2 oz Green Chartreuse\n1/2 oz Lime Juice\n1/4 oz Simple Syrup\n1 barspoon Pernod Absinthe\n2 dash Peychaud's Bitters\nShake with ice and strain into a Collins glass filled with fresh ice. Top off with soda water and garnish with a lime wedge and a straw.\nOn Tuesday night, Andrea and I attended the Pernod Absinthe Boston Bar Crawl. The only details we were provided were that the evening would start at Stoddard's Fine Food & Ale and that vintage 1930s limousines would take us to two other destinations. Well, Andrea and I did have a hint that we would probably end up at Russell House Tavern since we saw one of bartender Aaron Butler's\ntweets\n. Other notable attendees included Christine and Brayden of the Bostonist and\nDudeKicker\nand Lauren of\nDrinkBoston\n.\nJamie Walsh, Stoddard's head bartender, initiated the night of Pernod Absinthe imbibing with two classics -- the\nSazerac\nand the\nCorpse Reviver #2\n. The third, the Happy Fanny, was a Stoddard's original. While the name sounded either obscene or at least a little cheeky (depending on whether you are British or American, respectively), the reality was a bit more tame. Apparently, it derived from a customer named Fanny who was overjoyed by this drink. Jamie based the recipe off of Ted Haigh's Modernista (which in turn was based off the Modern (or Modern Maid) Cocktail):\nModernista\n• 2 oz Scotch\n• 1/2 oz Dark Jamaican Rum\n• 1 tsp Absinthe\n• 1/2 oz Swedish Punsch\n• 1/2 oz Lemon Juice\n• 2 dash Orange Bitters\nShake with ice and strain into a cocktail glass. Add a lemon twist.\nWith changes in the base spirit, liqueur, citrus, and bitters as well as converting it into a tall drink, the Happy Fanny took on a rather new identity.\nThe Happy Fanny's nose was a combination of dark rum, green Chartreuse, and lime oil. The sip was delightfully crisp with a strong pairing of green Chartreuse and lime that was soothed by the richness of the dark rum. Moreover, the swallow had a decent degree of spice complexity from the Peychaud's Bitters, Chartreuse, and Pernod Absinthe. Overall, the Happy Family reminded me of a richer and spicier\nPopa Docquiri\n.\nOur visit at Stoddard's ended with Jamie bringing out an Art Deco reproduction fountain for a round of traditional absinthe service. I believe the\nBoston Shaker\nstore has the same fountain for sale along with a glassware, spoons, and sugar cubes. After a glass of happily louched goodness, it was time to venture outside and travel to our next destination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5uwJz7PyfaHXKMQK31ZRHtOuwcvN2vqgfmPjfXExhaQoJexpB4ttuCkvzNNOkluK4RZqQ8E53gLQiFeEbOakDA_R2xc1z64Y-LGk1ZAIhoU88_avW3W2vq9QsYVlCdGeMmPnK62SRrU/s320/stoddard908.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pKjNFkmKo-ozQnjakl6rG_l-54ihV42pOdIbuxTOuea10wqUOcOKdml-1Nneb7b5glJ234yT5PqPj7oaWLQe08pWirySGwbRSyHtFF_d_8cExyy8RdPIcD9xjAb2vF2bE7Xrro0hybA/s320/stoddards909.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5uwJz7PyfaHXKMQK31ZRHtOuwcvN2vqgfmPjfXExhaQoJexpB4ttuCkvzNNOkluK4RZqQ8E53gLQiFeEbOakDA_R2xc1z64Y-LGk1ZAIhoU88_avW3W2vq9QsYVlCdGeMmPnK62SRrU/s800/stoddard908.jpg", "comment_count": 0 }, { "title": "carlota's tears", "url": "https://cocktailvirgin.blogspot.com/2010/06/carlotas-tears.html", "published": "2010-06-29T16:03:00.003-04:00", "updated": "2017-08-28T15:06:38.809-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "absinthe", "bitters (orange)", "falernum", "lime juice", "tequila" ], "ingredients": [ "2 oz Milagro Silver Tequila", "3/4 oz Lime Juice", "3/4 oz Velvet Falernum", "1/2 oz Pernod Absinthe", "1 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Milagro Silver Tequila\n3/4 oz Lime Juice\n3/4 oz Velvet Falernum\n1/2 oz Pernod Absinthe\n1 dash Angostura Orange Bitters\nShake with ice and strain into a coupe glass.\nAfter finishing up at Stoddard's, our first destination on the Pernod Absinthe Boston Bar Crawl, I spotted our taxis for the night and was in awe -- a pair of 1930's era limousines. Our drivers were dressed in old school gangster clothing and their wiseguy jokes and banter certainly matched the era as well. From downtown, we ended up on Memorial Drive heading toward Cambridge, and due to Aaron Butler's tweet, we realized that the next destination was likely to be Russell House Tavern.\nWe were not wrong, and head bartender Aaron Butler had prepared three original Pernod Absinthe cocktail recipes for the evening. With help from bartender Corey Bunnewith, he served out the first drink, Carlota's Tears. This Daisy-family drink was influenced by Misty Kalkofen's\nMaximilian Affair\n, and Aaron, therefore, named it after Mexican Emperor Maximilian's wife, Carlota. Aaron's version was quite different from the smokey and floral Maximilian Affair as he took his drink in a more spice- and citrus-laden direction.\nCarlota's Tears started with a strong absinthe aroma with hints of agave poking through. Flavorwise, I was stunned at how well the absinthe matched up with the tequila and was surprised that very few drinks have explored this combination. The lime juice was a classic complement to the tequila, and the falernum, while more often paired with rum, did work rather well with the agave spirit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfF3EYdG9fGO6zDS7ulYxcPccCURQ_HK1pedlUJ0m7qHgwGDZ3pg7CjGHERj4vs52Idtjv8ZJKg-oQP1XSo3uOzQ5wSYNKl3-2eLM42eWHgMnpEmXIiKtAe3v0KkzvnJlJ4p1qq1bMLQ/s320/limo1930.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbSpwgCFHnG6u3yla9ujTCxjiyYElOdAfVx-zWrbLBCHllycaXYrfpFNsCPPKZZZpJIiKKPQOMnAy_Vgf4FepZ5ThMQ_VFKm_QJDOAX4eYkG3D8e2zNOVEYunCA46Y1hkEVlZlyLHTDI/s320/russell914.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfF3EYdG9fGO6zDS7ulYxcPccCURQ_HK1pedlUJ0m7qHgwGDZ3pg7CjGHERj4vs52Idtjv8ZJKg-oQP1XSo3uOzQ5wSYNKl3-2eLM42eWHgMnpEmXIiKtAe3v0KkzvnJlJ4p1qq1bMLQ/s800/limo1930.jpg", "comment_count": 2 }, { "title": "le vieux italian", "url": "https://cocktailvirgin.blogspot.com/2010/06/le-vieux-italian.html", "published": "2010-06-29T16:42:00.004-04:00", "updated": "2017-08-28T15:04:26.173-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "absinthe", "averna", "bitters (aged)", "cognac" ], "ingredients": [ "2 oz Pierre Ferrand Ambre 10 Year Old Cognac", "1 1/2 oz Averna", "1/2 oz Pernod Absinthe", "2 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist orange peel over the top and discard.", "body_text": "2 oz Pierre Ferrand Ambre 10 Year Old Cognac\n1 1/2 oz Averna\n1/2 oz Pernod Absinthe\n2 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a rocks glass. Twist orange peel over the top and discard.\nThe last drink at Russell House Tavern during the Pernod Absinthe Boston Bar Crawl was the most elegant of the whole evening. Bartender Aaron Butler took inspiration from the Manhattan, and he used Cognac and a rich Italian bitter liqueur, Averna, to create a dark, sultry atmosphere for the Pernod Absinthe to display herself. The Vieux Italian welcomed the nose with orange oil and cinnamon notes from the twist and bitters, respectively. Cognac's heat and Averna's syrupy bitterness paired well with the absinthe especially at the end of the sip. Lastly, the cinnamon notes from the barrel-aged bitters built up with each successive swallow and complemented the anise notes of the Pernod Absinthe and the herbal complexity of the Averna.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAOHcG7qMhyphenhyphenx84UxJF2aMG9bYs9NmxhyklmwoDA0xJef6MWaUe81NxUM0gwrG8fbQCrA-1qgfcwuTVWSrLc8uyGdnbw2E3lraBxyWTRLwcdfrkGLO4SpcWWSfxEKC5cWpWBQ3vcoczkc/s320/russell918.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAOHcG7qMhyphenhyphenx84UxJF2aMG9bYs9NmxhyklmwoDA0xJef6MWaUe81NxUM0gwrG8fbQCrA-1qgfcwuTVWSrLc8uyGdnbw2E3lraBxyWTRLwcdfrkGLO4SpcWWSfxEKC5cWpWBQ3vcoczkc/s800/russell918.jpg", "comment_count": 0 }, { "title": "creole fizz", "url": "https://cocktailvirgin.blogspot.com/2010/07/creole-fizz.html", "published": "2010-07-01T19:14:00.004-04:00", "updated": "2017-08-28T15:03:51.427-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "California Gold", "source": "Drink", "year": null }, "categories": [ "#drink", "absinthe", "bitters (Peychaud's)", "egg white", "orgeat", "pineapple juice", "soda", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1/2 oz Pineapple Juice", "1/2 oz Orgeat", "1/4 oz Pernod Absinthe", "1/4 oz Peychaud's Bitters" ], "instructions": "Shake once without ice and once with. Strain into a glass, top with soda water, and add straw. Grate cinnamon over the top to garnish.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1/2 oz Pineapple Juice\n1/2 oz Orgeat\n1/4 oz Pernod Absinthe\n1/4 oz Peychaud's Bitters\n~1/2 oz Egg White (1/3 of an Egg White)\nShake once without ice and once with. Strain into a glass, top with soda water, and add straw. Grate cinnamon over the top to garnish.\nAfter the Vieux Italian at Russell House Tavern, we gathered our wits and headed out to the third destination on the Pernod Absinthe Boston Bar Crawl. Well, wits really were not needed since our 1930s limos were waiting out front to escort us to the last and still undisclosed location. Off we went on a winding tour through Boston that ended up heading towards the waterfront. At that point, we surmised that Drink in Fort Point would be our final destination.\nDrink was surprisingly crowded for a Tuesday night, but the staff had reserved a section in the back for our group. Bartender California Gold was on top of the action with the first two cocktails prepared in advance along with the first sortie of food. The first beverage I tried, the Creole Fizz, was an original that was a chimera of a Sazerac and a Tiki drink.\nThe drink started with a grand cinnamon nose which I presume was from freshly grated cinnamon. The recipe I copied down did not specify a garnish, but the photo does show some brown flecks floating on the lavish egg white foam. Since the place was rather packed and Cali had to work the other side of her station as well, I did not get to ask as many questions as I would have liked (*). The large dose of Peychaud's Bitters in the drink blended just as well with the absinthe here as it did in the equal parts Sazerac cocktail, the\nGerty\n. Moreover, the pineapple complemented both the Peychaud's-Pernod Absinthe pairing as well as the hints of orgeat on the swallow. The concept of a whiskey Tiki drink was not unheard of and the rye worked similarly to the Bourbon in the LUPEC original, the\nKen-Tiki\n. Overall, the Creole Fizz accomplished being both richly flavored and refreshing.\n(*) Postnote: I just confirmed the recipe with Cali over email and the recipe given above is correct.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqPKJsfg1Lb4Amqr4fKmxlCGBF5y-10_X2GeesoFlp-VcE4UTOKrMGDlYGVlUQY6rgtk9__WQi7skhBMIWd-H26GSDrViWNmew3QilysHxFSZpvgE4h58NoONSSsmaNx2flMEfKPB68o/s320/absinthesecondlimo.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eLni_zgklYUO4IDI1s117TCzc6WHh1cLB2yfcbiHEhr45Rj0aTPeQgMhz8lPPlxuYJ03GZeh5rJBh8R1j1pGdD7OAAHh_X8UGfmfHGmkGQJ6XB4OLFtR9aAfE6_6Se6Ayao_zOfyNfA/s320/drink922.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqPKJsfg1Lb4Amqr4fKmxlCGBF5y-10_X2GeesoFlp-VcE4UTOKrMGDlYGVlUQY6rgtk9__WQi7skhBMIWd-H26GSDrViWNmew3QilysHxFSZpvgE4h58NoONSSsmaNx2flMEfKPB68o/s800/absinthesecondlimo.jpg", "comment_count": 0 }, { "title": "cantante para mi vida", "url": "https://cocktailvirgin.blogspot.com/2010/07/cantante-para-mi-vida.html", "published": "2010-07-01T19:54:00.005-04:00", "updated": "2017-08-28T15:02:18.342-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "California Gold", "source": "Drink", "year": null }, "categories": [ "#drink", "absinthe", "lemon juice", "mezcal", "orgeat", "simple syrup (other)", "soda" ], "ingredients": [ "3/4 oz Pernod Absinthe", "3/4 oz Strawberry Simple Syrup", "1/2 oz Lemon Juice", "1/2 oz Del Maguey Mezcal Vida", "1 barspoon Orgeat" ], "instructions": "Shake once without ice and once with. Strain into a glass and add a straw. Top with club soda.", "body_text": "3/4 oz Pernod Absinthe\n3/4 oz Strawberry Simple Syrup\n1/2 oz Lemon Juice\n1/2 oz Del Maguey Mezcal Vida\n1 barspoon Orgeat\n~1/2 oz Egg White (1/3 Egg White)\nShake once without ice and once with. Strain into a glass and add a straw. Top with club soda.\nThe second Pernod Absinthe drink that bartender California Gold had prepared for us at Drink was her take on the recipe that Charles H. Baker, Jr. helped to make famous,\nTequila Por Mi Amante\n. While Tequila Por Mi Amante is a strawberry-infused tequila, the Cantante Para Mi Vida paired a strawberry syrup with one of Del Maguey's mezcals. Here, the Pernod Absinthe paired rather well with the fresh strawberry flavor. The drink started with a sweet citrus element tempered with berry notes. This fruit sip was followed by a strong smokey mezcal signature and absinthe complexity at the end of the swallow.\nAfter the Cantante Para Mi Vida, head bartender John Gertsen ended the event with a stunning absinthe punch. John had carved an ice boat that he floated in the center of the punch bowl, and he filled the boat with overproof spirits (perhaps the absinthe?) that he lit on fire. While I do remember enjoying this punch, I was too busy speaking with Adam Gold from Pernod-Ricard about the tequila that they were launching soon to take good tasting notes about Gertsen's recipe. And perhaps, my pen and notepad had been drinking.\nPostnote: I wrote Cali and got some more information about the punch. \"John's punch was one big\nAppetizer a l'Italienne\n. He probably upped the absinthe on it for the event.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6EjonfehLmCwpdFVTacrI9lDM14eBKB-zxsSkQj6ay4lDMzylXLG_GueYH87YPiMbkNfEMb3kBgtOCIrz4Ou_UFvhviZq6DM6NimgdKOWip0PAtV0ULKtvA4nXN3Xn0qeQm-SHSa76c/s320/drink923.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6EjonfehLmCwpdFVTacrI9lDM14eBKB-zxsSkQj6ay4lDMzylXLG_GueYH87YPiMbkNfEMb3kBgtOCIrz4Ou_UFvhviZq6DM6NimgdKOWip0PAtV0ULKtvA4nXN3Xn0qeQm-SHSa76c/s800/drink923.jpg", "comment_count": 0 }, { "title": "bronx river", "url": "https://cocktailvirgin.blogspot.com/2010/07/bronx-river.html", "published": "2010-07-02T15:41:00.003-04:00", "updated": "2017-08-28T15:00:40.825-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Patrick Duffy", "source": "The Official Mixer's Manual", "year": null }, "categories": [ "gin", "lemon juice", "sugar", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (Beefeater Summer)", "1/2 oz Sweet Vermouth (Carpano Antica)" ], "instructions": "Stir juice with sugar to dissolve. Add rest of ingredients and ice. Shake and strain into a cocktail glass. I garnished with a lemon twist.", "body_text": "1 oz Gin (Beefeater Summer)\n1/2 oz Sweet Vermouth (Carpano Antica)\nJuice of 1 Lemon (1 oz, perhaps 3/4 oz would have been better)\n1/2 tsp Sugar (Turbinado)\nStir juice with sugar to dissolve. Add rest of ingredients and ice. Shake and strain into a cocktail glass. I garnished with a lemon twist.\nOn Wednesday last week, our sample of Beefeater Summer Edition Gin showed up and I wanted to test it out before the Beefeater Summer-sponsored Thursday Drink Night the next evening. I will speak more about the gin itself in the next post, but for recipe inspiration, I went to the gin section in Patrick Duffy's\nThe Official Mixer's Manual\nand found the Bronx River. The Bronx River stood out as quirky because it was a sweet Martini crossed with a Gin Sour. Since citrus and sweet vermouth have worked in the past such as in the\nFig Leaf Cocktail\n, I was willing to give it a go. Well sharper citrus that is, since orange is smoother of a juice and meshes well in the Bronx and\nBronx Golden\n.\nThe Bronx River had an intriguing orange color from a combination of the sweet vermouth, turbinado sugar, and lemon juice, and the nose was dominated by the lemon juice and lemon oil. The drink was pleasantly tart when we interpreted the \"juice of 1 lemon\" as 1 ounce (instead of the 1 1/2 to 2 ounce lemons on the market now) and perhaps even 3/4 oz of juice would have produced a more balanced drink. The Carpano Antica's grape notes appeared first on the palate followed by the lemon juice. Moreover, the swallow was filled with gin and sweet vermouth botanicals, and this herbal complexity coupled with the lighter alcohol content helped to make the Bronx River a nice aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsqVOY0ESe-WYRvN27G-v_62TbQbJvM9jMWydmyl92KWXK59E_S1cIbQlB3TQmFEAoAEFeVPZyB_eiMEsT1Jcuw8BVNTB-qI8OaFdI2zPXWE2nnd1712brEp3ya0s18QWzyzDFBLqiJg/s320/bronxriver926.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsqVOY0ESe-WYRvN27G-v_62TbQbJvM9jMWydmyl92KWXK59E_S1cIbQlB3TQmFEAoAEFeVPZyB_eiMEsT1Jcuw8BVNTB-qI8OaFdI2zPXWE2nnd1712brEp3ya0s18QWzyzDFBLqiJg/s800/bronxriver926.jpg", "comment_count": 0 }, { "title": "thames river", "url": "https://cocktailvirgin.blogspot.com/2010/07/thames-river.html", "published": "2010-07-03T19:26:00.002-04:00", "updated": "2017-08-28T14:59:58.667-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "creme de cassis", "gin", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "1 1/2 oz Beefeater Summer Edition Gin", "3/4 oz Pimm's No. 1", "1/2 oz Lemon Juice", "1/4 oz Simple Syrup (1:1)", "1/4 oz Crème de Cassis" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Beefeater Summer Edition Gin\n3/4 oz Pimm's No. 1\n1/2 oz Lemon Juice\n1/4 oz Simple Syrup (1:1)\n1/4 oz Crème de Cassis\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nMixoloseum's Thursday Drink Night a little over a week ago was sponsored by Beefeater Gin to help promote their new summer edition bottling. Beefeater's master distiller, Desmond Payne, designed this recipe as he did Beefeater 24 and the rumored winter edition. The summer version has the same nine botanicals as regular Beefeater with the addition of elderflower, hibiscus, and black currant. Overall, the gin is softer than regular Beefeater with the alcohol weighing in at 80 instead of 94 proof and with a lower juniper berry and coriander seed signature.\nInstead of the new floral elements in the botanical mix, I honed in on the black currant and created a cocktail that featured crème de cassis. Basing the drink off of the previous night's\nBronx River\n, I exchanged the sweet vermouth for the more British-themed Pimm's No. 1, switched around some of the proportions, and added the cassis. I considered switching to lime; however, Pimm's and lemon are more linked in my head thanks to the Pimm's Cup. For a name, I modified the original and chose the Thames River.\nThe Thames River had an attractive dark red hue from the Pimm's and the cassis. The nose started with lemon notes, and the sip possessed a pleasant fruitiness that meshed well with the gin. Overall, it had a very refreshing and drinkable nature that matched the softer styled base spirit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HUhPUquKczxxjWiu4JnCDVMFcZWTs4FXLqTopGB9Gx0csLH__bUAyHx28TzuXG-znRln3BpXpojjKWoArlKFLmvwEcVChg7dXkAnLjGa02lfcED20TSKoYZLVFrZFQNtrgHizMLTYsk/s320/thames928.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HUhPUquKczxxjWiu4JnCDVMFcZWTs4FXLqTopGB9Gx0csLH__bUAyHx28TzuXG-znRln3BpXpojjKWoArlKFLmvwEcVChg7dXkAnLjGa02lfcED20TSKoYZLVFrZFQNtrgHizMLTYsk/s800/thames928.jpg", "comment_count": 1 }, { "title": "spring cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/07/spring-cocktail.html", "published": "2010-07-03T20:21:00.004-04:00", "updated": "2017-08-28T14:59:16.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Patrick Duffy", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "gin", "quinquina" ], "ingredients": [ "1 1/2 oz Gin (Aviation)", "1/2 oz Quinquina (Bonal)", "1/2 oz Benedictine", "1 dash Bitters (Angostura)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Gin (Aviation)\n1/2 oz Quinquina (Bonal)\n1/2 oz Benedictine\n1 dash Bitters (Angostura)\nStir with ice and strain into a cocktail glass.\nThursday night after the TDN, Andrea was in the mood for a nightcap and specificially one that involved her new purchase of Bonal Gentiane Quina. Bonal is an aperitif wine I was introduced to by Eric Seed in a tasting room at\nTales of the Cocktail\nlast year, and it has recently hit the American market. Bonal functions very much like a sweet vermouth, but it has an added layer of bitter complexity from gentian root and cinchona bark which makes it rather delightful especially before dinner. Instead of using it as a sweet vermouth substitute, I searched for a cocktail that called out specifically for a quinquina and found one in both Trader Vic and Patrick Duffy. Taking a step back from the Beefeater Summer Edition, the drink I chose was called the Spring Cocktail. The Duffy version was scaled up and lacked the cocktail olive garnish that Trader Vic's recipe contained, and therefore, it seemed preferable.\nThe Spring Cocktail's nose was gentian from the Bonal and mint-like from the Benedictine. The sip was full of botanical notes; it was rich and spicy from the beginning of the sip to the end of the swallow. The mint-like note in the nose was also detectable as a tingle in the mouth that built up over successive sips. Furthermore, the Bonal really worked well with the Benedictine, and the gin functioned to hold together these two elements instead of being a dominant flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7G0F4mJgwBlt73Og6bJukATcz4IdbqG68-TuqWk9I8WRh-JbQL1dj2lpgnWNoKM802t_vw4xlc5vYX6fLRx3AFyWmd5IeDO7IK0dKIaTGBwMms-uPJdDZH3LWv22_B_LjICSLxg9WFY/s320/spring930.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7G0F4mJgwBlt73Og6bJukATcz4IdbqG68-TuqWk9I8WRh-JbQL1dj2lpgnWNoKM802t_vw4xlc5vYX6fLRx3AFyWmd5IeDO7IK0dKIaTGBwMms-uPJdDZH3LWv22_B_LjICSLxg9WFY/s800/spring930.jpg", "comment_count": 3 }, { "title": "wu wei milk punch", "url": "https://cocktailvirgin.blogspot.com/2010/07/wu-wei-milk-punch.html", "published": "2010-07-05T11:50:00.004-04:00", "updated": "2017-08-28T14:58:30.699-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "gin", "lemon juice", "simple syrup (other)", "tea" ], "ingredients": [ "4 sprig Mint" ], "instructions": null, "body_text": "A. 500 mL Dry Gin (16 2/3 oz Bombay Dry)\nZest of 1/2 Lemon\n4 sprig Mint\nB. 11 oz Wu Wei Tea Syrup (1 Wu Wei from MEM Tea Co.:1 sugar)\n5 oz Lemon Juice\nC. 11 oz Whole Milk\n1. In a large bowl, add gin, zest, and mint from \"A\". Lightly muddle mint, and let infuse for 1 hour.\n2. Make Wu Wei tea syrup by adding a large tbsp of Wu Wei tea to 8 oz of boiling hot water. Let infuse for 5-6 minutes and remove tea ball or strain. Add in 8 oz of sugar and stir until dissolved.\n3. After the hour infusion, add lemon juice and 11 oz of tea syrup (recipe makes a little more than that) from \"B\". Remove mint sprigs.\n4. Slowly heat milk from \"C\" in a sauce pan to 180°F (or until the first signs of a boil if you lack a thermometer) with occasional stirring. Pour hot milk into the bowl containing the gin, juice, and tea syrup.\n5. Stir and leave for 15-20 minutes until the milk is fully curdled. Strain through a tea towel to remove curds and zest. An optional second filtering step through a coffee filter can be done (time consuming). I did it since the tea towel let through a lot of particulate matter. Store in capped bottles. Makes around 1 liter.\n6. Cool punch in fridge. Keeps almost indefinitely when refrigerated. Serve in glasses or punch cups.\nOn Saturday night (I'm skipping ahead of my queue since this recipe was requested), we attended a small gathering. Since I knew that one of the hosts was a big fan of tea, I decided to make a tisane punch using Wu Wei. Wu Wei is a Chinese blend of 7 herbs; besides a rich bounty of flavors, Wu Wei also contains hibiscus flower which donates a wonderful red hue. To pair with it, I figured that the herbal complexity of gin would work. The combination of tea and lemon seemed rather natural, and before I knew it, I had three quarters of a\nFlapper Jane\nalbeit with a more robust gin and no Peychaud's Bitters. Fresh mint from the garden added a small element of fresh clean greenness to the drink, and lemon zest added a hint of citrus bitterness to the mix.\nI stopped there with the ingredients with the mantra of keep it simple. It was one of the simplest milk punches I have ever made, but one of the most full flavored. Having an herbal tea with seven components and a spirit with even more than that sure did help. I was quite surprised that even self-proclaimed gin haters at the party were finishing their cups and asking for the recipe.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "cuban cocktail no. 2", "url": "https://cocktailvirgin.blogspot.com/2010/07/cuban-cocktail-no-2.html", "published": "2010-07-06T15:30:00.002-04:00", "updated": "2017-08-28T14:58:24.792-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "apricot liqueur", "cognac", "lemon juice", "lime juice", "sugar" ], "ingredients": [ "1 oz Pierre Ferrand Cognac", "1 oz Rothman & Winter Orchard Apricot Liqueur", "1/2 oz Lime Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass rimmed with sugar (edge wetted by lemon wedge).", "body_text": "1 oz Pierre Ferrand Cognac\n1 oz Rothman & Winter Orchard Apricot Liqueur\n1/2 oz Lime Juice\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass rimmed with sugar (edge wetted by lemon wedge).\nOn Sunday a week and a half ago, Andrea and I went over to Green Street where Derric Crothers was tending bar. The drink I chose off of the large A-to-Z cocktail list was the Cuban Cocktail No. 2 which surprisingly uses brandy as its base spirit instead of rum. I believe that the Cuban Cocktail No. 1 is the rum drink one would expect from the name and is akin to a lemon instead of lime Daiquiri. In the Cuban Cocktail No. 2, Green Street handled the lemon or lime juice option in some of the recipes I have seen by splitting the difference and adding an equal part of both. On the nose, lemon and Cognac aromas jumped out first, and then the apricot began to dominate over time. While I am not a big fan of sugared rims in most drinks, this one helped to cut the crisp citrus sip as needed. Apricot pervaded the flavor from the sip to the swallow, but surprisingly, it did not overwhelm the drink. Lastly, the Cognac matched the other fruit-derived ingredients of the drink and was detectable on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOt6aQzAWNSQuPv7MkW0TgZuCvsWdT2ClCZQL0pdRY_ha2pJF69DqZYAtAZjj9xK-YtkaBudcjYhACSvL4XVyUQcuOShQgqr3701RNZo2ZPpfMkYS-4zehGOy34vq2Xuz2Dev_P5vVgE/s320/cubantwo933.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOt6aQzAWNSQuPv7MkW0TgZuCvsWdT2ClCZQL0pdRY_ha2pJF69DqZYAtAZjj9xK-YtkaBudcjYhACSvL4XVyUQcuOShQgqr3701RNZo2ZPpfMkYS-4zehGOy34vq2Xuz2Dev_P5vVgE/s800/cubantwo933.jpg", "comment_count": 1 }, { "title": "[campari martinique]", "url": "https://cocktailvirgin.blogspot.com/2010/07/campari-martinique.html", "published": "2010-07-06T16:03:00.003-04:00", "updated": "2017-08-28T14:57:37.198-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Josh Taylor", "source": "Eastern Standard", "year": null }, "categories": [ "#craigieonmain", "averna", "bitters (Angostura)", "bitters (orange)", "campari", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Neisson Rhum Agricole Blanc", "3/4 oz Campari", "1/2 oz Old Monk Rum", "1/4 oz Averna", "1/4 oz Demerara Simple Syrup", "2 dash Angostura Orange Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Neisson Rhum Agricole Blanc\n3/4 oz Campari\n1/2 oz Old Monk Rum\n1/4 oz Averna\n1/4 oz Demerara Simple Syrup\n2 dash Angostura Orange Bitters\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Twist an orange peel over the top.\nAfter a pair of drinks at Green Street, Andrea and I decided to catch a nightcap at Craigie on Main. When I asked bartender Ted Gallagher what he had been making lately that he has been excited about, he mentioned that Josh Taylor from Eastern Standard had been in earlier that evening and requested a Campari cocktail. Ted's description of the ingredients sounded intriguing so I gave him the go ahead to make me the same drink.\nAfter an orange oil nose, the drink had a sweet rich rum flavor on the beginning of the sip followed by bitter notes from the liqueurs and funk from the rhum agricole on the swallow. The lingering Campari notes in the swallow worked rather well with the orange oil nose on the subsequent sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAVyahaI-cPd0GFKL6gP3hbPx8Wlu4hTs9WISOuGLi_vHPtaiV-QK5BOA2XXSc69ib7IIAhIMyU6zuZm_MjszaWIRLdoxYZbYpG2sRbkQE66VWpdF7ejJzO3khewL3X0jSAPfrTK5W3g/s320/craigie935.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAVyahaI-cPd0GFKL6gP3hbPx8Wlu4hTs9WISOuGLi_vHPtaiV-QK5BOA2XXSc69ib7IIAhIMyU6zuZm_MjszaWIRLdoxYZbYpG2sRbkQE66VWpdF7ejJzO3khewL3X0jSAPfrTK5W3g/s800/craigie935.jpg", "comment_count": 2 }, { "title": "norman conquest", "url": "https://cocktailvirgin.blogspot.com/2010/07/norman-conquest.html", "published": "2010-07-07T19:25:00.004-04:00", "updated": "2017-08-28T14:57:01.700-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "apple cider", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "2 oz Pimm's No. 1", "3/4 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a champagne flute. Top with ~2 oz dry sparkling cider from Normandy and garnish with two slices of strawberry.", "body_text": "2 oz Pimm's No. 1\n3/4 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a champagne flute. Top with ~2 oz dry sparkling cider from Normandy and garnish with two slices of strawberry.\nOn Wednesday evening, Andrea and I returned to Central Square to finish up the trilogy with Rendezvous. For my before dinner drink, I spotted the Norman Conquest on the cocktail menu and asked bartender Scott Holliday about it. His reply was that \"It's just a tarted up Pimm's Cup,\" which was fine by me since it was hot out and I needed a refreshing beverage. Moreover, the concept of dry sparkling cider in place of the more standard lemon-lime soda pushed me over the edge into ordering it. Historically, the Norman Conquest was when the Duke of Normandy, William the Conquerer, invaded England in 1066 A.D., and here symbolically, cider from Normandy was invading the space of the traditional English spirit Pimm's No. 1.\nThe Norman Conquest's nose was fruity from the Pimm's, lemon juice, and the cider, and those three ingredients on the sip made for a delightful flavor combination. In addition, the balance was dry enough to be perfect as an aperitif. Lastly, the strawberry slices were entertaining besides delicious -- they were thin enough to catch the cider's bubbles so they floated up and down the inside of the champagne flute.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7Fcd6VtH4dLQqnEJtnp_kSfsmH_qITGboWAg1x_E6m2DCkZam7YNHBqkeiok9hZC03zSr_grAlh8N_l5-WBofNC4qhJgH4_PFj9GUALedaDhvEpRAw354K71EYFzOe37JNnJX1fZlqs/s320/norman936.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7Fcd6VtH4dLQqnEJtnp_kSfsmH_qITGboWAg1x_E6m2DCkZam7YNHBqkeiok9hZC03zSr_grAlh8N_l5-WBofNC4qhJgH4_PFj9GUALedaDhvEpRAw354K71EYFzOe37JNnJX1fZlqs/s800/norman936.jpg", "comment_count": 3 }, { "title": "[sang et sable]", "url": "https://cocktailvirgin.blogspot.com/2010/07/sang-et-sable.html", "published": "2010-07-07T20:21:00.003-04:00", "updated": "2017-08-28T14:56:32.610-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "batavia arrack", "creme de noyaux", "orange juice", "rum (white)" ], "ingredients": [ "1 1/2 oz La Favorite Rhum Agricole Blanc", "1/4 oz Batavia Arrack", "1/2 oz Ratafia des Noyaux (housemade)", "1/4 oz Orange Juice" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz La Favorite Rhum Agricole Blanc\n1/4 oz Batavia Arrack\n1/2 oz Ratafia des Noyaux (housemade)\n1/4 oz Orange Juice\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nFor my after dinner drink at Rendezvous, Scott Holliday wanted to make me a drink that highlighted his work-in-progress. Scott had been steeping crushed cherry pits in Wray and Nephew rum for a few weeks along with allspice and nutmeg in order to make a Ratafia des Noyeaux. Authentic crème de noyaux is nearly impossible to find in this country, and the first person I read who made their own was\nMatthew Rowley\n. While Matt made his ratafia out of peach pits, Scott made his out of cherry pits that he procured from Rendezvous' dessert chef. Scott had not sweetened his ratafia yet, but the infusion had a very cherry aroma with a funky rum taste and was delightful in its unfinished state.\nThe drink Scott made for me was loosely based off of the\nBlood and Sand\nwith the smokey Batavia Arrack and ratafia representing the Scotch and Cherry Heering. Its nose was kind of sweet and floral from the cherry and orange elements and spicy from the rhum agricole and Batavia Arrack. At the beginning of the sip, the sharpness of the rhum and Batavia Arrack coupled with the citrus notes, and the swallow was full of cherry flavors. It was noteworthy how well the La Favorite and Batavia Arrack paired as they had a very similar character.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyDvuAh1Nhh-djVhhmkxSGf8nYIlUjiGN0VmfjXxGn_4cawVbPQBVvTXhEJ7SNgNLzQNlDRmJQtdbiFPj4kz24FeJ3Haz7H4lp1gHwbLh399V8VINGCq4VmR_ULC0ENV2SpT3FMix18k/s320/rendezvous937.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyDvuAh1Nhh-djVhhmkxSGf8nYIlUjiGN0VmfjXxGn_4cawVbPQBVvTXhEJ7SNgNLzQNlDRmJQtdbiFPj4kz24FeJ3Haz7H4lp1gHwbLh399V8VINGCq4VmR_ULC0ENV2SpT3FMix18k/s800/rendezvous937.jpg", "comment_count": 1 }, { "title": "elixir alpestre", "url": "https://cocktailvirgin.blogspot.com/2010/07/elixir-alpestre.html", "published": "2010-07-08T18:51:00.005-04:00", "updated": "2017-08-28T14:54:41.912-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Bobby McCoy", "source": "St. Germain Can-Can Classic", "year": null }, "categories": [ "absinthe", "becherovka", "bitters (orange)", "genever", "st. germain" ], "ingredients": [ "2 oz Bols Genever", "3/4 oz St. Germain Elderflower Liqueur", "1/4 oz Becherovka", "1 dash Angostura Orange Bitters", "6 drop Pernod Absinthe" ], "instructions": "Stir with ice and strain into a coupe glass; garnish with a lemon twist.", "body_text": "2 oz Bols Genever\n3/4 oz St. Germain Elderflower Liqueur\n1/4 oz Becherovka\n1 dash Angostura Orange Bitters\n6 drop Pernod Absinthe\nStir with ice and strain into a coupe glass; garnish with a lemon twist.\nEarly last week, we stopped into Eastern Standard for a drink. Bartender Josh Taylor wanted to make me the Elixir Alpestre, the cocktail that Bobby McCoy won the St. Germain\nCan-Can Classic\nwith last month. Unfortunately, Josh could not locate one of the ingredients, the Becherovka liqueur, at the bar or in the stockroom; it was probably rotated off until autumn when Easter Standard favorites like the\nMetamorphosis\nreturn. Therefore, we made the drink at home last Thursday.\nThe Elixir Alpestre started with an aroma of lemon oil and the malt of the Genever. The sip was dominated by the Genever and St. Germain, while the swallow contained the Becherovka spices and Bols botanicals such as the former's clove and the latter's wormwood-like note. The swallow also contained a small hint of absinthe which increased as the drink warmed up; indeed, as the absinthe increased in prominence, it became obvious how well the flavors in the Bols and the Pernod paired together. Andrea commented that it was a ballsy drink for Bobby to submit as it seemed to highlight the Bols Genever more than it did the St. Germain. Luckily, the judges were able to appreciate the beauty of this drink as a whole!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofqKgqpxnvlEUwb2ZzWgGonOBuuU5bo5tNrHPjMROLyd2GyLRM0ZoFFYCoiNhv2OMQZOa6QgoX-C7DuA1jViP6oCSpPyr4S433dq07Sb6J2bnY2YK-siPXxaz3ue0T9QQe9nBoIRh2Og/s320/elixiralpestre938.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofqKgqpxnvlEUwb2ZzWgGonOBuuU5bo5tNrHPjMROLyd2GyLRM0ZoFFYCoiNhv2OMQZOa6QgoX-C7DuA1jViP6oCSpPyr4S433dq07Sb6J2bnY2YK-siPXxaz3ue0T9QQe9nBoIRh2Og/s800/elixiralpestre938.jpg", "comment_count": 0 }, { "title": "georgia julep", "url": "https://cocktailvirgin.blogspot.com/2010/07/georgia-julep.html", "published": "2010-07-08T19:10:00.002-04:00", "updated": "2017-08-28T14:54:09.438-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Salvatore Calabrese", "source": "Complete Home Bartender's Guide", "year": null }, "categories": [ "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1/2 Peach", "1/4 oz Simple Syrup (Gomme Syrup)", "3 sprigs Mint", "2 oz Bourbon (Booker's)" ], "instructions": "Muddle peach with simple syrup; add mint and lightly bruise it. Pour in whiskey and shake with ice. Double strain into a glass filled with crushed ice and garnish with a mint sprig.", "body_text": "1/2 Peach\n1/4 oz Simple Syrup (Gomme Syrup)\n3 sprigs Mint\n2 oz Bourbon (Booker's)\nMuddle peach with simple syrup; add mint and lightly bruise it. Pour in whiskey and shake with ice. Double strain into a glass filled with crushed ice and garnish with a mint sprig.\nOn Thursday evening, I spotted a recipe in Salvatore Calabrese's\nComplete Home Bartender's Guide\nthat would make good use of the ripe peaches we had bought, and I modified the recipe slightly. Older recipes for the Georgia Julep, such as Stanley Clisby Arthur's, call for peach brandy which is nearly impossible to find these days, and perhaps this is why Calabrese opted for the fresh fruit path. This Julep had mint and peach on the nose. We chose a rather robustly flavored Bourbon, Booker's; however, the peach, mint, and gomme syrup seemed to greatly subdue the spirit. The further we got into the drink, the more the mint flavor dominated the peach. While it was not as sweet as most Julep recipes, the pairing of the peach and Bourbon made for a rather refreshing beverage. Fans of sweeter drinks may wish to up the sugar content slightly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZk5qVZ7P0n2zSLCBJe8gRKC8irRw7y0wvrhuAdDzrNbeCiG7RvadgcGBlULYfc8grQTaHXhNsO5D8b5KALPRDSpj7pg7tcH3V7fxmbdItOlohT0vwFDUwzEepZE_nPUi7UGVjlVXBL4/s320/georgiajulep941.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZk5qVZ7P0n2zSLCBJe8gRKC8irRw7y0wvrhuAdDzrNbeCiG7RvadgcGBlULYfc8grQTaHXhNsO5D8b5KALPRDSpj7pg7tcH3V7fxmbdItOlohT0vwFDUwzEepZE_nPUi7UGVjlVXBL4/s800/georgiajulep941.jpg", "comment_count": 2 }, { "title": "one way", "url": "https://cocktailvirgin.blogspot.com/2010/07/one-way.html", "published": "2010-07-08T19:31:00.002-04:00", "updated": "2017-08-28T14:53:33.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "creme de peche", "gin", "lemon juice", "swedish punsch" ], "ingredients": [ "1/4 Gin (3/4 oz Knockabout Gin)", "1/4 Swedish Punsch (3/4 oz homemade)", "1/4 Peach Brandy (3/4 oz Briottet Maison Edmond Crème de Pêche de Vigne)", "1/4 Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 Gin (3/4 oz Knockabout Gin)\n1/4 Swedish Punsch (3/4 oz homemade)\n1/4 Peach Brandy (3/4 oz Briottet Maison Edmond Crème de Pêche de Vigne)\n1/4 Lemon Juice (3/4 oz)\nShake with ice and strain into a cocktail glass.\nOn Friday, I was flipping through the\nCafé Royal Cocktail Book\nand spotted the One Way that called for the peach brandy I mentioned in the previous post. In the past, I have substituted crème de pêche with decent success in recipes calling for peach brandy, and I decided to try the same here. The One Way started with a lemon and peach aroma. The lemon was rather strong on the sip and my perception flip flopped as to whether I thought the drink was sweet or tart. The peach notes were subtle, but they melded well with the lemon as they did in the\nPerfect Lady\n. Lastly, the swallow was rather complex as it contained the gin's botanicals and the Swedish Punsch's spice elements; moreover, the Punsch's aged rum contributed some dark, rich notes that vaguely reminded Andrea of coffee.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8WDKbcdbrFXoFhdma_QWbeJDA47d-qAnvsDbZF8oDrZxrS43vwBDxmPLAplseuku01OTCtHpBYC0BkRfzGVvUvYbWMyWKDQWBPekhBOUZSXocn-4KDWBWPJXg8grakavIVIDLFlK8uU/s320/oneway942.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8WDKbcdbrFXoFhdma_QWbeJDA47d-qAnvsDbZF8oDrZxrS43vwBDxmPLAplseuku01OTCtHpBYC0BkRfzGVvUvYbWMyWKDQWBPekhBOUZSXocn-4KDWBWPJXg8grakavIVIDLFlK8uU/s800/oneway942.jpg", "comment_count": 0 }, { "title": "the door 74", "url": "https://cocktailvirgin.blogspot.com/2010/07/door-74.html", "published": "2010-07-10T18:47:00.003-04:00", "updated": "2017-08-28T14:53:06.869-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Door 74", "year": 2010 }, "categories": [ "#deep ellum", "applejack", "bitters (Peychaud's)", "grenadine", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Laird's Applejack", "3/8 oz Grenadine", "1/2 oz Lemon Juice", "1/2 oz Martini & Rossi Dry Vermouth", "1 dash Orange Flower Water", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Twist an orange peel over the top and drop in.", "body_text": "1 1/2 oz Laird's Applejack\n3/8 oz Grenadine\n1/2 oz Lemon Juice\n1/2 oz Martini & Rossi Dry Vermouth\n1 dash Orange Flower Water\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail coupe. Twist an orange peel over the top and drop in.\nOn Monday night, we headed down to Allston to get dinner at Grasshopper, and afterward, we went down the block to Deep Ellum for a few drinks. At the bar that night was Ted Gallagher who now works at Deep Ellum on his nights off from Craigie on Main. The drink I selected was the Door 74 which was described to me as a cross between a\nScofflaw\nand a Jack Rose. I did not learn the history of the drink's name until I later got a chance to speak with Max Toste, one of the co-owners of Deep Ellum. The drink was named after a speakeasy in Amsterdam that Max had a chance to visit a few months ago. Max was in Holland representing Deep Ellum as the bar was nominated along with Drink for an award; moreover, he was there giving a talk about his bar's beer and cocktail program. It turned out that the awards ceremony in May was the same week that the volcano in Iceland locked down all air traffic in that part of Europe, so Max was stuck in Amsterdam. Luckily, he met the bartenders at Door 74 who were able to play host to the stuck traveler. A similar drink appeared on the Door 74 menu under a different name, and Max renamed it as a homage to their hospitality.\nThe Door 74 started with a nose filled with orange aromas from the twist and flower water. The sip was semi-sweet and fruit filled from the apple, lemon, and pomegranate-containing ingredients; this sweetness was dried out on the swallow that contained the vermouth and orange flower water flavors. Indeed, it was rather interesting that the orange flower water came across more as a taste than as an aroma.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpGFTs-YLbFOA6uxuEtu6FKhrz4J6x8opLlSXOMWJ_2OJ6xjXJ9JwBIiBGeJM5hievY-EpBrEWXaGaFS1k9HVG1j9MSV-_Os8WUug8kJ-p3iYQ3d8KFsXltIs6nohs6DjzjoWFTrbi78/s320/door74_943.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpGFTs-YLbFOA6uxuEtu6FKhrz4J6x8opLlSXOMWJ_2OJ6xjXJ9JwBIiBGeJM5hievY-EpBrEWXaGaFS1k9HVG1j9MSV-_Os8WUug8kJ-p3iYQ3d8KFsXltIs6nohs6DjzjoWFTrbi78/s800/door74_943.jpg", "comment_count": 0 }, { "title": "carthusian sour", "url": "https://cocktailvirgin.blogspot.com/2010/07/carthusian-sour.html", "published": "2010-07-10T20:03:00.003-04:00", "updated": "2017-08-28T14:52:29.265-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "chartreuse (green)", "egg white", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "3/4 oz Green Chartreuse", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Housemade Aromatic Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with. Double strain into a rocks glass, and twist a lemon peel over the top.", "body_text": "1 1/2 oz Old Overholt Rye\n3/4 oz Green Chartreuse\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Housemade Aromatic Bitters\n1 Egg White\nShake once without ice and once with. Double strain into a rocks glass, and twist a lemon peel over the top.\nMax Toste got behind the bar after speaking to us about the Door 74 to make us our next round of drinks. I ended up ordering the Carthusian Sour off of the menu as Andrea seemed to greatly enjoy hers the last time we were at Deep Ellum. The drink was very similar to a rye-containing version of the\nSt. Germain\ncocktail we made a few weeks prior. The Carthusian Sour's nose was first lemon oil and later lemon juice; it was interesting that these aromas were able to push the Chartreuse out of the picture. The lemon juice made for a very interesting pairing with green Chartreuse which is more frequently matched up with lime juice such as in the\nSilent Order\nand\nGreen Ghost\n. While lime seems to accentuate green Chartreuse, lemon seems to smooth out its flavor, and in this drink, the egg white also assisted in taming the Chartreuse. Although the whiskey was not the dominant flavor, it did provide a delightful richness on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7BkhVZjZXHTpzdt8Kd2cC6wRBNEJDrJLlNIest4rN9i0IjWNOCQUmy95lEqFEX4tENP5m37vnpiMamPkHSmM55ruiFi0kDADkLTaL9BYzg_tjUVzSOxsO50Tu3nk4Z8Hp6XqIth4QL8/s320/carthusiansour944.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7BkhVZjZXHTpzdt8Kd2cC6wRBNEJDrJLlNIest4rN9i0IjWNOCQUmy95lEqFEX4tENP5m37vnpiMamPkHSmM55ruiFi0kDADkLTaL9BYzg_tjUVzSOxsO50Tu3nk4Z8Hp6XqIth4QL8/s800/carthusiansour944.jpg", "comment_count": 0 }, { "title": "ponce de leon", "url": "https://cocktailvirgin.blogspot.com/2010/07/ponce-de-leon.html", "published": "2010-07-12T16:03:00.002-04:00", "updated": "2017-08-28T14:51:48.515-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "The Fine Art of Mixing Drinks", "year": null }, "categories": [ "champagne", "cognac", "cointreau", "grapefruit juice", "rum" ], "ingredients": [ "1/2 oz Grapefruit Juice", "1/2 oz Cointreau", "1/2 oz Gold Rum (Appleton Reserve)", "1/2 oz Cognac (Martell VS)" ], "instructions": "Shake with ice and strain into a champagne saucer. Top with Champagne. I used a flute and added an orange twist to the recipe.", "body_text": "1/2 oz Grapefruit Juice\n1/2 oz Cointreau\n1/2 oz Gold Rum (Appleton Reserve)\n1/2 oz Cognac (Martell VS)\nShake with ice and strain into a champagne saucer. Top with Champagne. I used a flute and added an orange twist to the recipe.\nOn Wednesday while reading David Embury's\nThe Fine Art of Mixing Drinks\n, I spotted the Ponce de Leon. Ignoring all of Embury's negativity about it being a waste of a good Champagne, the drink seemed interesting for it was very similar to the\nBetween the Sheets\ncocktail (*). While the Between the Sheets contains a tart lemon juice component, the Ponce de Leon uses a softer citrus, grapefruit, and supplements it with the crispness of dry sparkling wine.\nThe Ponce de Leon's nose was fill of citrus notes from the Cointreau, grapefruit juice, and orange twist. Fruit flavors from the juice and liqueur were in the sip along with some sparkling wine notes, and the swallow was rather crisp and contained rich aged rum flavors. Indeed, the sparkling wine did augment the acidity of the grapefruit juice to approximate the lemon juice of the Between the Sheets.\n(*) Also, this Ponce de Leon has little to do with the Eastern Standard\ncocktail\nof the same name that I wrote about last year.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzEGVoVyvpVUvPM2X9KfXLeALORI2I8GuZeX5Jjn5QlWK7y0t_gU1P5b6sxgR3nO-uyaUTdl5epHGJF6blcqxX9WHNv6OY05Noj0Yw5GAalR1z_XkQm17__TSvRrLLdiMuKV-qAChXeU/s320/poncedeleon946.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzEGVoVyvpVUvPM2X9KfXLeALORI2I8GuZeX5Jjn5QlWK7y0t_gU1P5b6sxgR3nO-uyaUTdl5epHGJF6blcqxX9WHNv6OY05Noj0Yw5GAalR1z_XkQm17__TSvRrLLdiMuKV-qAChXeU/s800/poncedeleon946.jpg", "comment_count": 0 }, { "title": "roman punch", "url": "https://cocktailvirgin.blogspot.com/2010/07/roman-punch.html", "published": "2010-07-13T15:07:00.003-04:00", "updated": "2017-08-28T14:50:37.736-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "stir", "attribution": { "creator": null, "source": "Angostura Professional Mixing Guide", "year": 1949 }, "categories": [ "bitters (Angostura)", "champagne", "egg white", "lemon juice", "orange juice", "rum", "sugar" ], "ingredients": [ "1/2 oz Angostura Bitters", "2 2/3 oz Sugar" ], "instructions": "Stir sugar with juices until sugar is dissolved. Add everything but Champagne, and then shake. Add ice, shake again, and strain into a pair of Collins glasses. Top with 2 1/2 oz Champagne into each glass. I added an orange wheel garnish. The recipe makes two large servings.", "body_text": "1/2 oz Angostura Bitters\n2 2/3 oz Sugar\nJuice of 1 Lemon (1 1/2 oz)\nJuice of 1/2 Orange (1 1/2 oz)\n1 Egg White\n5 oz Rum (4 1/2 oz Lemon Hart 80 + 1/2 oz Wray & Nephew)\n5 oz Champagne\nStir sugar with juices until sugar is dissolved. Add everything but Champagne, and then shake. Add ice, shake again, and strain into a pair of Collins glasses. Top with 2 1/2 oz Champagne into each glass. I added an orange wheel garnish. The recipe makes two large servings.\nOn Wednesday after drinking the Ponce de Leon, we still had some of our wedding anniversary sparkling wine(*) left, and I set off to find a further use of the bottle. Soon I found the Roman Punch in the 1949\nAngostura Professional Mixing Guide\n, and the recipe got Andrea's thumbs up. While there is a lot of variation in Roman Punches out there, Angostura's recipe falls within the range of the classics but adds a fun twist by spiking it with a healthy slug of bitters! Moreover, their \"punch for 7\" was rather large and called for 32 oz of rum; I scaled it back around six fold and called that \"punch for 2\".\nThe punch's nose was a combination of dark rum, sparkling wine, and Angostura bitters aromas. The thick, sweet, fruity rum sip was rather delightful and was followed by funky hints of the Wray & Nephew rum and by the Angostura Bitters. The drink reminded me of a dark rum-flavored version of Charles H. Baker's\nTrinidad Fizz\n, and likewise, it was just as refreshing.\n(*) When we\neloped\nin New Orleans last year, our hotel left us a bottle of sparkling wine in our room. When we discovered it later that evening, we were a few Tales of the Cocktail events in and did not need any more alcohol; therefore, we saved it as our symbolic top of the wedding cake.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMguhYGHu4MhZ-8cmONNzhQ-jr-U2e6V9UWGh_WoRwIEJPrQpuTrAuwOTEYbTzY_J9M1R3z_AG_u5amYiBg3jthJpRD7MXHSU86FirZa3K7cSCY-ENiLeqn3cAxsXUR-BoYlND0NUDBRc/s320/romanpunch947.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMguhYGHu4MhZ-8cmONNzhQ-jr-U2e6V9UWGh_WoRwIEJPrQpuTrAuwOTEYbTzY_J9M1R3z_AG_u5amYiBg3jthJpRD7MXHSU86FirZa3K7cSCY-ENiLeqn3cAxsXUR-BoYlND0NUDBRc/s800/romanpunch947.jpg", "comment_count": 0 }, { "title": "white hook", "url": "https://cocktailvirgin.blogspot.com/2010/07/white-hook.html", "published": "2010-07-13T16:18:00.003-04:00", "updated": "2017-08-28T14:49:13.035-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (orange)", "genever", "maraschino", "vermouth (dry)" ], "ingredients": [ "2 oz Bols Genever", "1/2 oz Vya Dry Vermouth", "1/2 oz Luxardo Maraschino Liqueur", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "2 oz Bols Genever\n1/2 oz Vya Dry Vermouth\n1/2 oz Luxardo Maraschino Liqueur\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with a lemon twist.\nOn Thursday, we celebrated our wedding anniversary at Ten Tables in Jamaica Plain, and on the way home, we swung by Lineage for a nightcap. Bartender Ryan Lotz was working at the bar that night, and I asked him to make me the White Hook off of the cocktail menu. The White Hook was Ryan's take on the\nRed Hook\nwhereby he swapped the whiskey out for Genever and the Punt e Mes out for dry vermouth. These two changes removed the reddish-brown color from the original and left a similarly bodied but essentially clear cocktail remaining. Ryan mentioned that the idea for his variation on the Red Hook was inspired by Max Toste's\nWhite Manhattan\nat Deep Ellum.\nLike most Genever drinks, the malt sung out on the nose, and this aroma was supplemented by the lemon oils from the twist. The Vya dry vermouth was robust enough to add to the flavor complexity of the sip and worked rather well with the Genever botanicals; moreover, the swallow had a healthy dose of the Maraschino liqueur notes. Overall, the White Hook reminded me a bit of Jerry Thomas'\nImproved Gin Cocktail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6HBtcUPDDGAne2_VdYII_yaoBoGcQEbjRiubuyucnv2S_nr5S-9oTf5Goq3JyXQ5F2_T481ylBZ-HdhEVULpk_8T_RkuJQ2XeYnI92XPwaE9yZTziXNLXrTd5AHd_w5RdaZRqh5IYog/s320/whitehook948.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6HBtcUPDDGAne2_VdYII_yaoBoGcQEbjRiubuyucnv2S_nr5S-9oTf5Goq3JyXQ5F2_T481ylBZ-HdhEVULpk_8T_RkuJQ2XeYnI92XPwaE9yZTziXNLXrTd5AHd_w5RdaZRqh5IYog/s800/whitehook948.jpg", "comment_count": 0 }, { "title": "cuban anole", "url": "https://cocktailvirgin.blogspot.com/2010/07/cuban-anole.html", "published": "2010-07-14T16:21:00.003-04:00", "updated": "2017-08-28T14:47:27.946-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Painkiller", "year": null }, "categories": [ "#other", "lime juice", "orgeat", "rum", "rum (white)", "simple syrup (cinnamon)", "simple syrup (other)" ], "ingredients": [ "1/2 oz Neisson Rhum Agricole Blanc", "1/2 oz Appleton Reserve Rum", "1/2 oz Plantation 5 Year Barbados Rum", "3/4 oz Lime Juice", "1/2 oz Cinnamon Simple Syrup", "1/2 oz Orgeat" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Grate cinnamon over the top and add two straws.", "body_text": "1/2 oz Neisson Rhum Agricole Blanc\n1/2 oz Appleton Reserve Rum\n1/2 oz Plantation 5 Year Barbados Rum\n3/4 oz Lime Juice\n1/2 oz Cinnamon Simple Syrup\n1/2 oz Orgeat\nShake with ice and strain into a rocks glass filled with crushed ice. Grate cinnamon over the top and add two straws.\nOn Sunday night, Andrea and I headed over to Ben Sandrof's Sunday Salon. For my first drink, Ben mentioned that a drink he created for a previous Tales of the Cocktail, called the Cuban Anole, had just made the menu of Manhattan's Painkiller bar. The Cuban Anole is a variation on the Mai Tai that substitutes cinnamon syrup for the standard orange curaçao, and from that description it seemed like a good starting point for the night.\nThe grated cinnamon garnish on the Cuban Anole donated a glorious aroma which prepared the mouth for the spiced syrup. Indeed, the sip was like a cinnamon Mai Tai that lacked some of the citrus complexity; in addition, the variety of rums added another layer of intrigue on the classic. Most noteworthy was the Neisson which proffered hints of funkiness that worked well with the cinnamon. The Neisson also provided a salty or mineral element to the sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtf5bJW-4IAX_cvvx7a4rXMRqxKRT8nSUbleqB5ereumqLw2bn3JCIuDpuW7UhYn3yrWydOdGjqyhBuybqQTZxuYG2_YMBQLFg4p3HHM7HGe0sMesGStsD3lsTVixgUCLcsv9nlbXzCdk/s320/cubananole950a.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtf5bJW-4IAX_cvvx7a4rXMRqxKRT8nSUbleqB5ereumqLw2bn3JCIuDpuW7UhYn3yrWydOdGjqyhBuybqQTZxuYG2_YMBQLFg4p3HHM7HGe0sMesGStsD3lsTVixgUCLcsv9nlbXzCdk/s800/cubananole950a.jpg", "comment_count": 2 }, { "title": "averna jimjam", "url": "https://cocktailvirgin.blogspot.com/2010/07/averna-jimjam.html", "published": "2010-07-14T19:39:00.005-04:00", "updated": "2020-09-14T10:29:33.018-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tom Schlesinger-Guidelli", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "apricot liqueur", "averna", "lemon juice" ], "ingredients": [ "1 1/2 oz Averna", "3/4 oz Lemon Juice", "3/4 oz Marie Brizard Apry" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Averna\n3/4 oz Lemon Juice\n3/4 oz Marie Brizard Apry\nShake with ice and strain into a cocktail glass.\nAfter my DJ set on Monday, Andrea and I went up the street to Eastern Standard. There we found seats in front of bartender Hugh Fiore, and I asked Hugh for something with the amaro Averna in it. After inquiring if citrus was okay, Hugh set to work on a drink created a while back by Tom Schlesinger-Guidelli. The Averna Jimjam was semi-sweet on the sip, and it dried out on the swallow perhaps due to Averna's bitter complexity. What was most intriguing about the drink was that it tasted almost cherryish, yet there was no cherry liqueur in the recipe. Instead, I surmise that it was the interaction of the Averna with the apricot liqueur that generated the cherry flavor. As the drink warmed up and the balance shifted slightly, the fruit flavor became slightly more identifiable as apricot though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP8cBsLJmQbBTGQ82MsjCidjUE3sWAMSh48FS9VawnfqFpmOBRcuqLbIQpeYVhgL3TgyrFzQt5sU8hLdluyw-Ft3jiKJBXYGfXjxH8k1uu5VmE7rkcFpp7p5_JnMnENJ3_ui3lb37z0lo/s320/averna954.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP8cBsLJmQbBTGQ82MsjCidjUE3sWAMSh48FS9VawnfqFpmOBRcuqLbIQpeYVhgL3TgyrFzQt5sU8hLdluyw-Ft3jiKJBXYGfXjxH8k1uu5VmE7rkcFpp7p5_JnMnENJ3_ui3lb37z0lo/s800/averna954.jpg", "comment_count": 1 }, { "title": "[beauty's release]", "url": "https://cocktailvirgin.blogspot.com/2010/07/beautys-release.html", "published": "2010-07-16T14:17:00.003-04:00", "updated": "2017-08-28T14:46:26.273-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "cointreau", "egg white", "grapefruit juice", "simple syrup (other)", "vermouth (sweet)" ], "ingredients": [ "2 oz Housemade Amber Vermouth", "1/2 oz Spiced Syrup", "1/2 oz Cointreau", "1/2 oz Grapefruit Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass.", "body_text": "2 oz Housemade Amber Vermouth\n1/2 oz Spiced Syrup\n1/2 oz Cointreau\n1/2 oz Grapefruit Juice\n1 Egg White\nShake once without ice and once with. Strain into a coupe glass.\nFor my second drink at Eastern Standard on Monday, I asked bartender Hugh Fiore if he had any ideas pairing vermouth and egg white. After Hugh inquired as to whether citrus would be ok, he set about improvising this drink. The spiced simple syrup he used was flavored with star anise, clove, and cinnamon.\nThe drink started with a cinnamon and star anise aroma that was able to penetrate the thick egg white head. The sweet sip was thick and filled with flavors from the amber vermouth and fruit elements, and the swallow had pleasantly lingering cinnamon and clove notes. When I let Andrea have a sip, she commented that it tasted vaguely Moroccan to her; indeed, it did have some spice elements in common with the\nMoroccan Old Fashioned\nI had a few months ago. She also commented that the drink tasted peachy or apricotty perhaps from the vermouth interacting with the Cointreau and grapefruit juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkHfmTg5ERkmcENzDUEtxq6AEStZbbWENM0ASJj3SFdOW1Njs05gctT01eQKCH38oQkJW9XkOgH-Np_nJOCRZBgu-mIFqjZ9h3I6s8wxMTwX6pQOARx1vKRLzEAYiMvCg7c256081HS8/s320/eastern955.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkHfmTg5ERkmcENzDUEtxq6AEStZbbWENM0ASJj3SFdOW1Njs05gctT01eQKCH38oQkJW9XkOgH-Np_nJOCRZBgu-mIFqjZ9h3I6s8wxMTwX6pQOARx1vKRLzEAYiMvCg7c256081HS8/s800/eastern955.jpg", "comment_count": 1 }, { "title": "malted 24 shrubb", "url": "https://cocktailvirgin.blogspot.com/2010/07/malted-24-shrubb.html", "published": "2010-07-16T14:49:00.004-04:00", "updated": "2017-08-28T14:45:54.284-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Corey Bunnewith", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "beer", "gin", "honey", "lime juice" ], "ingredients": [ "1 1/3 oz Beefeater 24 Gin", "2/3 oz Raspberry Shrub", "1/2 oz Lime Juice", "1/2 oz Honey" ], "instructions": "Shake with ice and strain into a rocks glass. Top with ~4 oz of Peak Organic Nut Brown Ale.", "body_text": "1 1/3 oz Beefeater 24 Gin\n2/3 oz Raspberry Shrub\n1/2 oz Lime Juice\n1/2 oz Honey\nShake with ice and strain into a rocks glass. Top with ~4 oz of Peak Organic Nut Brown Ale.\nAndrea and I made our way down to Russell House Tavern on Tuesday night for their Beefeater 24 industry event. Two special B24 cocktails were on the menu -- the Malted 24 Shrubb created by Corey Bunnewith and the Mad Jack invented by Aaron Butler. For our first round, I started with the former and Andrea with the latter. Corey showed off his culinary training and expertise by combining raspberries, sugar, sweet verjus, and a variety of spice elements to make his raspberry shrub. A more basic shrub recipe can be found\nhere\n.\nThe sip was a dry berry and lime flavor that was crisp from the citrus, verjus, and hops; strangely, the drink was sweeter on the swallow. Besides the hops, the beer contributed a rich malt flavor and some effervescence from the carbonation. Moreover, the verjus and beer flavors made for a delicious combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXfDZXQrM81lj3u-wPm8_khv645EElQM7QiFcm6W6i0ZGnHOYUjlmbwxe0fvuCb6IzbbmUMG-tOSxNYsdp0LaxHnfJKwcAUQomUk4sKu3Z4VChNN4iTsG36SRPneU6egAljVMwkx3PYY/s320/beefeater956.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXfDZXQrM81lj3u-wPm8_khv645EElQM7QiFcm6W6i0ZGnHOYUjlmbwxe0fvuCb6IzbbmUMG-tOSxNYsdp0LaxHnfJKwcAUQomUk4sKu3Z4VChNN4iTsG36SRPneU6egAljVMwkx3PYY/s800/beefeater956.jpg", "comment_count": 0 }, { "title": "mad jack", "url": "https://cocktailvirgin.blogspot.com/2010/07/mad-jack.html", "published": "2010-07-16T15:29:00.003-04:00", "updated": "2017-08-28T14:45:00.699-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (Peychaud's)", "gin", "lemon juice", "simple syrup (other)", "sloe gin" ], "ingredients": [ "1 3/4 oz Beefeater 24 Gin", "1 oz Strawberry Simple Syrup (*)", "3/4 oz Lemon Juice", "1/2 oz Plymouth Sloe Gin", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Beefeater 24 Gin\n1 oz Strawberry Simple Syrup (*)\n3/4 oz Lemon Juice\n1/2 oz Plymouth Sloe Gin\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nThe drink that Russell House Tavern's head bartender, Aaron Butler, created for the Beefeater 24 night was the Mad Jack. Aaron commented that the drink was named in part for Jack Bauer of the television show\n24\nand in part for his love of English history. The historical aspect was a British lieutenant colonel during World War II, John Malcolm Thorpe Fleming Churchill known as Mad Jack, who was best known for leading troops while being armed with a longbow and a claybeg sword. I could not find a report of how valuable his arrows were, but he was able to survive his tours of duty.\nThe Mad Jack had a rather berry nose with aromas being donated by the strawberry syrup and sloe gin. These berry notes also carried over into the sip which was a lot drier than expected. Indeed, the lemon, gin, and bitters did a good job to counter the sugar content in the syrup and sloe gin.\n(*) Syrup made with 1 part strawberries : 1 part sugar : 1 part water.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVst8jNcDHDd1GSE0LiQ_mMkLAspAtD7byfMavEBWSppGyALWxIHGO7DKHmRgqcOWqY8Co7GoksykiGJc9cdHJqVWV9BOrxzpGKdiAUleG9A-KRDKeDuFUV1G498goQJYbLmvS7QHuxX0/s320/Jack_Churchill.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7TWSjDAvmz1Txhna2j8LJYN1_NuXGDLOJaT1ezlrsOLv_3bXFeDXQ7pFopJ-YjnvBMI4MrKCRy4_H5Z3TbVl4d5AUNODZSqwckFwK0u6IyCbqkys6HjuoMq4-GDF-LlWUmjw6VzkP_o/s320/beefeater957.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVst8jNcDHDd1GSE0LiQ_mMkLAspAtD7byfMavEBWSppGyALWxIHGO7DKHmRgqcOWqY8Co7GoksykiGJc9cdHJqVWV9BOrxzpGKdiAUleG9A-KRDKeDuFUV1G498goQJYbLmvS7QHuxX0/s800/Jack_Churchill.jpg", "comment_count": 0 }, { "title": "franken jack", "url": "https://cocktailvirgin.blogspot.com/2010/07/franken-jack.html", "published": "2010-07-18T19:26:00.004-04:00", "updated": "2017-08-28T14:43:27.847-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic", "year": 1948 }, "categories": [ "apricot liqueur", "cointreau", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 oz Dry Gin (Junipero)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Apricot Liqueur (Rothman & Winter Orchard Apricot)", "1/4 oz Cointreau" ], "instructions": "Stir with ice and strain into a cocktail glass; garnish with a cherry.", "body_text": "1/2 oz Dry Gin (Junipero)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Apricot Liqueur (Rothman & Winter Orchard Apricot)\n1/4 oz Cointreau\nStir with ice and strain into a cocktail glass; garnish with a cherry.\nOn Friday for a nightcap, I was flipping through our 1948 printing of Trader Vic and spotted the Franken Jack. Both the\nSavoy Cocktail Book\nand Duffy have the same basic recipe but leave it as a ratio instead of specifying a volume. Interestingly, Craig of\nDr. Bamboo\nhas the Franken Jack on the back of his business card; however, his preferred recipe is from the 1959\nOld Mr. Boston\nthat focuses more on the apricot than the orange flavor (1 oz gin, 3/4 oz dry vermouth, 1/2 oz apricot, 1/6 oz triple sec).\nThe Franken Jack's nose was a pleasant orange-apricot aroma. The sip was a little on the sweet side with the gin and dry vermouth only making a moderate dent in the perception of the drink's sugar content. I think that one way to describe the Franken Jack is a very British version of the\nPeriodista", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx5eEkfb8_oUku6oNOV4LKxtLRciaDJa6TRdphi9LenTb8Y5wKshY7Kjzy2F3K7MkXpz7AqhtafH3wzeiLw5FJN-PTrm_KGhXHl3MR41Fa9H-2Tede-6DjvJsDgChmj5N8ezRcWifgD4/s320/frankenjack958.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx5eEkfb8_oUku6oNOV4LKxtLRciaDJa6TRdphi9LenTb8Y5wKshY7Kjzy2F3K7MkXpz7AqhtafH3wzeiLw5FJN-PTrm_KGhXHl3MR41Fa9H-2Tede-6DjvJsDgChmj5N8ezRcWifgD4/s800/frankenjack958.jpg", "comment_count": 5 }, { "title": "kolb's gem", "url": "https://cocktailvirgin.blogspot.com/2010/07/kolbs-gem.html", "published": "2010-07-19T14:15:00.003-04:00", "updated": "2017-08-28T14:42:49.978-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "champagne", "chartreuse (yellow)", "lemon juice" ], "ingredients": [ "3/4 oz Yellow Chartreuse", "1/2 oz Lemon Juice", "1 chunk Watermelon (~1 oz)" ], "instructions": "Shake with ice and double strain into a wine glass. Top off with dry sparkling wine (~3 oz Brut Dargent Blanc de Blanc) and garnish with a small mint leaf.", "body_text": "3/4 oz Yellow Chartreuse\n1/2 oz Lemon Juice\n1 chunk Watermelon (~1 oz)\nShake with ice and double strain into a wine glass. Top off with dry sparkling wine (~3 oz Brut Dargent Blanc de Blanc) and garnish with a small mint leaf.\nOn Sunday night, Andrea and I headed over to Green Street where Derric Crothers was tending bar. Since it was summer, I figured it was a good time to order the seasonal Kolb's Gem which contains fresh watermelon. The drink was named after a watermelon cultivar developed in the 1880's that became famous for growing giant, exhibition-quality melons; however, I do not believe that Green Street purchases such large, late season specimens to make their drink.\nThe Kolb's Gem had an interesting frothy head from the melon juice interacting with the sparkling wine, and the nose contained a good amount of watermelon and yellow Chartreuse notes. The sip was crisp from the lemon juice and brut sparkling wine, and the swallow contained a good degree of herbal complexity from the Chartreuse. Overall, the watermelon contributed a lot more to the color and smell than it did the taste of the Kolb's Gem.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdoEuaOuItx3Xrp3iBzcrT1ZXyDrtmEAFBPv3QZv73aPgm8SP-V5AB8R3xEFH3Eu-7AAagYZPtjfKf2ZQJGi69n0RZSNihaInIIO6SlCMt87scJqXPix4ijT9OCWB0KbFddXwFl-SLIA/s320/kolbsgem959.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdoEuaOuItx3Xrp3iBzcrT1ZXyDrtmEAFBPv3QZv73aPgm8SP-V5AB8R3xEFH3Eu-7AAagYZPtjfKf2ZQJGi69n0RZSNihaInIIO6SlCMt87scJqXPix4ijT9OCWB0KbFddXwFl-SLIA/s800/kolbsgem959.jpg", "comment_count": 0 }, { "title": "kill divil", "url": "https://cocktailvirgin.blogspot.com/2010/07/kill-divil.html", "published": "2010-07-19T14:40:00.006-04:00", "updated": "2017-08-28T14:37:24.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Ron Matusalem Gran Reserva 15 Year Old Rum", "3/4 oz Lime Juice", "1/2 oz Molasses Syrup (2:1 molasses:water)" ], "instructions": "Shake with ice and pour contents into a rocks glass. Garnish with a lime wedge and a straw.", "body_text": "1 1/2 oz Ron Matusalem Gran Reserva 15 Year Old Rum\n3/4 oz Lime Juice\n1/2 oz Molasses Syrup (2:1 molasses:water)\nShake with ice and pour contents into a rocks glass. Garnish with a lime wedge and a straw.\nFor my second drink at Green Street last night, I asked bartender Derric Crothers to make me the Kill Divil. I had neglected this drink for quite a while since it simply seemed like a Daiquiri that just used molasses instead of simple syrup; however, it was much more complex than that, and I am glad that I finally gave it a try.\nThe Kill Divil began with an earthy molasses nose that was colored by fresh lime aromas. The drink was no where like a Daiquri as the darker rum and molasses took the drink in a different direction. Most significant was the contribution of the molasses on the swallow which donated a delightful funkiness to the drink. Indeed, it reminded me more of a\nCorn'n'Oil\nthan a Daiquiri. The Kill Divil lacked the Corn'n'Oil's spice notes from the falernum and Angostura Bitters but contained a lot more funky richness from the molasses than from the Corn'n'Oil's Blackstrap Rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuN9jheOYQFcaaO2_KSJlvOYWflnCktbiwJWIGEL8sYh5bc7YXwcSPi0Jj4FvG-UgCHACvvomEWfUcIomh_XJ3NfyIvgXmJpUlqxL0D9O3jF3XilTbwRtOcKnmQdwG1YHG92lKZJ7IpU/s320/killdivil960.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuN9jheOYQFcaaO2_KSJlvOYWflnCktbiwJWIGEL8sYh5bc7YXwcSPi0Jj4FvG-UgCHACvvomEWfUcIomh_XJ3NfyIvgXmJpUlqxL0D9O3jF3XilTbwRtOcKnmQdwG1YHG92lKZJ7IpU/s800/killdivil960.jpg", "comment_count": 2 }, { "title": ":: best of tales of the cocktail 2010 pt 1 of 2 ::", "url": "https://cocktailvirgin.blogspot.com/2010/07/best-of-tales-of-cocktail-2010-pt-1-of.html", "published": "2010-07-27T16:15:00.006-04:00", "updated": "2019-07-14T20:18:37.243-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "We just got home from Tales of the Cocktail last night. Those 6 days were an epic marathon of socializing, learning, tasting, drinking, eating, and swag wrangling. This was all at the expense of sleep for I got up at 8am regardless of how late I was up (I think I was running on a total of 10 hours of sleep for the last three nights of Tales). Sleep could be had later and the story was out there, somewhere, and I needed to find it. And sometimes when I was not looking, it found me.\nA handful of the seminars, cocktails I drank, and other aspects will be covered in individual posts later. Here is the first half of a list of a few dozen superlatives that I compiled while waiting in the airport on the way home. Enjoy this for now, and I will have some recipes and the like to share later!\n•\nBest Spirit Tasted:\nA pre-Castro Old Havana Brand rum. It had been aged in sherry casks which lent a cherry-like note on the sip. This was technically a post-Tales, invite-only rum tasting at\nSteve Remsberg\n's house. We got invited when Andrea's queries about what old New England Rum tasted like led her to speaking with Steve who invited us to the gathering. We got to taste a 17 year aged specimen made back in the day in Everett, MA! Somerville and Medford, MA, were major centers back in the day (see Wayne Curtis'\nAnd a Bottle of Rum\n).\n•\nMost Elegant Drink:\nThe Sherry Cobbler made for me at the Cure bar during the\nBittermens Bitters\nrelease party. The Cobbler contained their Xocolatl Mole Bitters and was garnished in the Jerry Thomas-esque \"berries of season\" style.\n•\nMost Surreal Drink:\nAt the Hendrick's Gin event at the Elms Mansion, I was smoking cigars with Corey Bunnewith when we decided to get another drink at one of the outdoor bars on the mansion grounds. Lo and behold, it was Ben Sandrof who greeted us as if we were walking into his bar in Boston, and he made us a pair of amazing Hendrick's gin drinks!\n•\nMost Surprising Spirit:\nAdvocaat is actually really tasty! A creamy spirit made with egg yolk that was the Dutch way of reproducing the texture of avocado. This treat was brought to us by the speakers at the Eggpire Strikes Back seminar.\n•\nBest Nonalcoholic Drink:\nLebanese iced tea flavored with rose water and pine nuts at Mona's on Frenchman. We drank this both times we went there this year. And free refills in that hot New Orleans weather was definitely appreciated!\n•\nBest Drink:\nGabe from\nCocktailNerd\n's Chartreuse Swizzle. We ended the evening at our blogger-rented bed and breakfast every night with one of these. They were served in flower vases with straws for 4 or 5 people. Gabe's recipe will be a post in itself, but it was closer to\nthis\nrather than\nthat\n.\n•\nMost Posh Drinking Spot:\nWindsor Court's Polo Club. We were off by a day for an absinthe event but the bartenders there were willing to make the drinks in advance for us.\n•\nBest Keep It Simple Drink:\nLapsang Martinez at the Beefeater Gin party. The recipe will be forthcoming, but it was only 3 ingredients: Beefeater 24, Lapsang Souchong tea syrup, and Lillet Rouge.\n•\nBest Homemade Spirit:\nMatt Rowley of Rowley's Whiskey Forge's\nCreme de Noyau\n. It was at a homemade and random bottle tasting event the day before Tales officially began, and I felt lucky to taste something this well crafted!\n•\nMost Mocking:\nNoyau de Poissy, a Creme de Noyau made in France. They had a bottle at the Bariana session (the\nBariana\ncocktail book frequently calls for it). I have not seen it in the states but after I compiled this list yesterday afternoon, I have found a contact at Preiss Imports who may be able to help me.\n•\nBest Bartender Shtick:\nJohn Lermayer at the Diego-sponsored happy hour serving drinks with a horse's mask. The event was held at the Cabildo Museum over three floors; each section was in the theme of a different decade.\n•\nBest Street Beer:\nAbita Abbey Ale. Strangely, the place I bought it at looked at me like I was crass for asking if they could open it for me after I purchased it. Without a church key, I did end up opening it up with some swag -- a Hendrick's Gin metal H key chain. It seems wrong to miss chances to drink beer while walking in public, because it is outlawed almost everywhere else in the country.\n•\nBest Sandwich:\nVeggie Ham at Carmo's which is billed as a \"tropical cafe.\" A San Francisco aesthetic crossed with Brazilian flare.\n•\nBest Fine Dining Dish:\nGreen Goddess' Indian Pancake. Imagine bhel crossed with a pancake finished with a delightful tamarind sauce.\n•\nBest Ethnic Dish:\nThe vegetarian Bennachin at Bennachins. It was the African version of fried rice and was really satisfying (the meat version was apparently damn good too).\n•\nBest Local Flavor:\nWhite Bean Gumbo at the Gumbo Shop. True, they only have one vegetarian option, but anyone who can make and is willing to serve traditional local dishes in vegan form gets my praise!\n•\nBest Dessert:\nMeltdown Gourmet Popsicles. Andrea learned about it in\nEdible New Orleans\nmagazine, and flavors like Saffron Rosewater and Strawberry Hibiscus were wins!\n•\nBiggest Logistical Nightmare:\nRicard hosted a midnight Pétanque (a French form of Bocci) event on the 300 block of Royal Street. There were 8 courts filled with a few inches of sand that were magically gone by the time we went to breakfast the following morning.\nPart 2 of 2 forthcoming...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprZunAbhRjVPsIWZlJe2jNeiJOSBPVgURmB3dFxcZdmraBdGIuyMyT6Zw8rgqicv6UdPnzzY6Pllhyphenhyphen9lBEDS0g5FJU_YHJaWLDZj13zHiXGnkVDn9OIwQpn56c_1onHmte8_vYwg-AH0/s320/tales024.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNYnGdA5LE5bxe16pj7aSKxiH7XJZpmEiPosqTWb-wlYZ35gfNTHm9lsYSnoLdLM37GLgr4zqg9M-6EE2OLuUXidDhon1_7RdoQL6qOW3ar8TUdtlXVVxv9v6Ob92D8qVnciApNBTMXM/s320/tales037.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBilsbXxT2agEGzRGWGczuLVCsLN47RYxbLfS1mqKh9WTDr4NPvPIlLZbuxyLC5MbHOPGq8Nws4lUYuCE8-wTjZSeEevKr0ammTmovDS5Nzie2OBqBoYRkis3RwsFqgZaJtrhQps-bwoI/s320/tales049.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprZunAbhRjVPsIWZlJe2jNeiJOSBPVgURmB3dFxcZdmraBdGIuyMyT6Zw8rgqicv6UdPnzzY6Pllhyphenhyphen9lBEDS0g5FJU_YHJaWLDZj13zHiXGnkVDn9OIwQpn56c_1onHmte8_vYwg-AH0/s800/tales024.jpg", "comment_count": 5 }, { "title": ":: best of tales of the cocktail 2010 pt 2 of 2 ::", "url": "https://cocktailvirgin.blogspot.com/2010/07/best-of-tales-of-cocktail-2010-pt-2-of.html", "published": "2010-07-27T19:36:00.003-04:00", "updated": "2019-07-14T20:18:24.266-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "Continuing on with some of the superlative moments from my experiences at Tales of the Cocktail this year:\n•\nBest Antiques:\nVintage hand blown absinthe glasses from the 19th century at\nLucullus Antiques\n. Amazing specimens especially since some were in matched sets of 8 to 10.\n•\nToughest Part of Tales:\nWorkwise, it was barbacking for Blair for a Trader Tiki night and having to keep up with his crushed ice needs besides the rest of the barback duties like cleaning glassware and the like. Most of his drinks were served in 10 oz highballs that burned through a lot of ice, especially since I was breaking it up with a Lewis bag and the bottom of a Midnight Moon liquor bottle (an amazingly sturdy bottle!).\n•\nBest Transportation Experience:\nThe St. Charles Streetcar we took out to the Garden District to go to Cure along with Devin, the Periodista Historian. We still walked home again this year (but not through the Magnolia Projects) all the way to the Marigny. The runner-up was the British-style double decker bus that brought us from the Monteleone Hotel to the Beefeater event.\n•\nBest Swag:\nBottles of Torani Amer, the West Coast version of the French Amer Picon. Hard to find out this way since it is boozy and most distributors of Torani products only handle the alcohol-free ones.\n•\nBest Prize:\nYarai Mixing Glass from the New Amsterdam mix-off contest. The judges seemed to like my drink, but the fact that I called my drink the Bowery Sour after the New York/New Amsterdam connection instead of after New Orleans probably hurt. Recipe and pics forthcoming.\n•\nHottest New Trend:\nAmbush Marketing!\n•\nCutest Rep:\nLisa Hare, the Sailor Jerry's brand ambassador. She made me a Stormin' Norman at the Hendricks event inside the Elms Mansion.\n•\nBest Parlour Trick:\nDuring the \"At Full Sail: The History and Application of Spirits at Proof, Navy Strength and Overproof\" session, Wayne Curtis demonstrated the old naval tradition of proofing liquor using gun powder. Under 100 proof, the water in the spirit will prevent the gun powder from going off. Over 100 proof, it was pretty spectacular akin to a mini fireworks fountain.\n•\nBest Local Color Cocktail:\nWhile I have so far missed the delicacies of the Hand Grenade, Hurricane, and frozen \"Daiquiri\" for the second year running, the winner would have to be Gator Cum. As we were packing up bottles from the blogger house's bar, we decided to donate a small collection to the bar next door. When we checked in, the bed and breakfast owner described it solely as a \"neighborhood bar.\" The owner of the John Paul's was so thankful for the gifts that he got Darrin the bartender to make a round of shooters for the bar. Well, this concoction of Passion Fruit Skye Vodka, Midori, a splash of pineapple juice, and a few drops of milk floated on top was actually rather tasty. And the bevy of drag queens who filled the establishment seemed to like it too, especially Zaza d'la Whore!\n•\nBest Example of Quackery:\nThe crazy Australian and New Zealand presenters at the Amaro session who fooled the audience with their medicinal Koala Bitters; their mix was a combination of mouthwash, Nyquil, and other ingredients you can find at Walgreens.\n•\nBest Explanation of a Continuous Still Distillation:\nThis never made much sense as the \"plate\" part always was confusing. The roving distiller from the Gascony region of France during the Armagnac talk did a great job even though he needed the help of a translator. Part of his one of his 3 stills made the trip over to New Orleans to solidify his explanation.\n•\nBest Blend of Philosophical vs. Technical:\nThe Eggpire Strikes Back! From the significance of eggs through history, religion, and society to the biochemical reasons why the parts of eggs do what they do in food and drink. Plus, there were ways of introducing customers to egg drinks when they otherwise might show a little resistance.\n•\nBest Trend I Would Like to See Take Hold:\nAperitif wines and aperitif cocktails. Often, this goes hand in hand when I am cooking, and Paul Clarke and Neyah White did an amazing job during their seminar with the historical aspects and the practical applications, respectively.\n•\nBest Taste to Come from a Hipflask:\nRum from Eric Seed. It was from the last batch of British Navy Rum released in 1970 after a 18-23 year stay in a solera system. The rum was transferred from the large flagon into bottles which are valued at $800 each.\n•\nMost Winning Moment:\nThinking that my suitcase was too heavy with swag and purchases, but weighing in at 48 pounds -- 2 pounds under the limit. I felt like a fighter must after a tough but successful weight cut...\n•\nBest Annotation in a Notebook:\nAndrea during Brian Rea's \"Bartending in the 1940's, 1950's and 1960's (the dark ages)\". Brian spoke about how women were not welcome as bartenders as the labor part was too great; aspects like removing unwanted guests and breaking up block ice were deemed too physical. Andrea's last point in her notes was that \"[Brian] never met Josey [Packard of Drink]\".\nTomorrow, I will start on the drinks and seminars.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-091rlcnR34EyTRUYJKOpflXggR81fGNwetOptxXvbq58A0zRBPE9ecpKk2Q4w425T8PyGCB2prDlYShrPC5y4k2dhMkgacW1dDdv3UPze6wMhKYvSqmOajEA1mvyI6X_Qku7LqfN5sw/s320/tales059.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoBoqwzTGIpgWQcAdtl31XXpPCniC2fKb7qt3YXzoJ1Rdv7qRI20Z0tUAqlI6GAgb84Lkk9kfFZnd5W8S_9am1Olw8kiFuL_vEopvlYg66UOOOoB_0zXz3Z3inxn-e2FrbZGYm3w41Z4/s320/tales092.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVA21SuCRh2AVLmXftIhtqje9_FOeP9C1PH0k0WQii1W9K5S00oCDWjDDBTE7rcC9GFptmHcuSM8r0T0r2yFVwhHcza6e_XmME9JmmEAQT2g6jjr6zoTHDMvj-Kh4-bG484lUfWz8gww/s320/tales112.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-091rlcnR34EyTRUYJKOpflXggR81fGNwetOptxXvbq58A0zRBPE9ecpKk2Q4w425T8PyGCB2prDlYShrPC5y4k2dhMkgacW1dDdv3UPze6wMhKYvSqmOajEA1mvyI6X_Qku7LqfN5sw/s800/tales059.jpg", "comment_count": 5 }, { "title": "spanish cobbler", "url": "https://cocktailvirgin.blogspot.com/2010/07/spanish-cobbler.html", "published": "2010-07-29T11:00:00.006-04:00", "updated": "2017-08-28T14:26:09.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Freddy Diaz and Julio Cabrera", "source": "Alambiq Mixology Consulting", "year": null }, "categories": [ "*talesofthecocktail", "pineapple syrup", "rum", "sherry" ], "ingredients": [ "2 oz Dry Sack Medium Sherry", "3/4 oz Dos Maderas 5+3 Rum", "1/2 oz Pineapple Syrup" ], "instructions": "Shake with ice, and strain into a rock glass filled with crushed ice. Garnish with raspberries. Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with a grapefruit twist.", "body_text": "2 oz Dry Sack Medium Sherry\n3/4 oz Dos Maderas 5+3 Rum\n1/2 oz Pineapple Syrup\nShake with ice, and strain into a rock glass filled with crushed ice. Garnish with raspberries.\nOn Wednesday at Tales of the Cocktail was the one day where we had very little interest in the talks since their focus was more hardcore industry rather than enthusiast. Therefore, we hit a decent number of tasting rooms. One of the best ones that day was the Dos Maderas rum room. This spirit blends rums from Barbados and Guyana and ages them first in whiskey then in sherry casks which impart a rather intriguing finish. They had both their 5+3 and their 5+5 products for tasting with the latter being more elegant due to an additional aging step in Pedro Ximénez sherry barrels.\nBesides straight spirits tasting, they had Freddy Diaz and Julio Cabrera of Alambiq Mixology Consulting making a few exquisite cocktails featuring the rum. Well, the first one I had, the Spanish Cobbler, focused more on sherry with the Dos Maderas playing a strong second fiddle and bolstering the strength of the drink. The nose was filled with sherry and berries which made for a congruous fruit aroma. On the sip, the Cobbler was pretty dry, and the rum and the pineapple delightfully complemented the sherry.\nOne other drink I had there was this one:\nEl Quijote\n• 1 oz Dos Maderas 5+3 Rum\n• 1 oz Gran Duque d'Alba Brandy\n• 1/4 oz Dry Sack Sherry\n• 1/4 oz Simple Syrup\n• 2 dash\nAngostura\nCuban Cigar Bitters\nStir with ice and strain into a rocks glass filled with fresh ice. Garnish with a grapefruit twist.\nThe El Quijote had a grapefruit aroma that led into a Spanish brandy and rum-flavored sip. Moreover, the cigar bitters donated some interesting flavors on the swallow. Most notable was the presentation of the bitters which was a long dropper bottle inserted into the wrapper of a cigar. Well, also notable was Dos Maderas' generosity by providing me with a fine cigar that really added to the experience of an outdoor event later that evening.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "appalachian flip", "url": "https://cocktailvirgin.blogspot.com/2010/07/appalachian-flip.html", "published": "2010-07-29T13:33:00.002-04:00", "updated": "2017-08-28T14:26:03.456-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Al Sotack", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "*talesofthecocktail", "beer", "egg", "simple syrup" ], "ingredients": [ "2 oz Root Liqueur", "1/2 oz Rich Demerara Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with, strain into a fizz glass, and top with pale ale (Sierra Nevada).", "body_text": "2 oz Root Liqueur\n1/2 oz Rich Demerara Syrup\n1 Whole Egg\nShake once without ice and once with, strain into a fizz glass, and top with pale ale (Sierra Nevada).\nNormally, I do not like to post recipes that require specialized ingredients that I have not seen on the market, but this drink was damn tasty. And it also used a beer float to a great effect which is always a bonus in my book. Root is a liqueur based on Colonial recipes for root tea that was brewed from sassafras, sarsaparilla, and wintergreen birch bark amongst other roots and herbs. With the temperance movement at the end of the 19th century, this spiritous brew morphed into root beer soda. While Art in the Age's version does not use sassafras (banned by the U.S. government in the 1960s), they have tried to replicate the flavor as best as possible. So far it seems that their current day product has not moved too far from Pennsylvania yet.\nThe flip I had with Root was created by\nAl Sotack\n, head bartender of the Franklin Mortgage & Investment Co., in Philadelphia (link has a video of him making one). The Appalachian Flip was rich with diverse root beer-like flavors without seeming simple and syrupy like today's soda versions. The pale ale served to lighten up the drink and the hops signature complemented the herbal ingredients in Root rather well. Al should be commended not only for the creation of this drink, but for his willingness to double-shake up these badboys nonstop for the entirety of the tasting room session.\nThe tasting booth also had the company's newest product, Snap, which is their ginger snap (cookie) liqueur. I did not have the opportunity to try it, but I have high hopes for it given the craftsmanship they put into their Root product.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "death by misadventure", "url": "https://cocktailvirgin.blogspot.com/2010/07/death-by-misadventure.html", "published": "2010-07-29T15:18:00.004-04:00", "updated": "2017-08-28T14:25:58.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "*talesofthecocktail", "amaro", "beer", "bitters (aged)", "bitters (Peychaud's)", "lemon juice", "vodka" ], "ingredients": [ "2 oz Sobieski Vanilla Vodka", "1 1/2 oz Meletti", "3/4 oz Lemon Juice", "3 dash Fee's Whiskey Barrel Bitters", "3 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice cubes. Top with ~2 oz Rogue Dead Guy Ale, and add a straw.", "body_text": "2 oz Sobieski Vanilla Vodka\n1 1/2 oz Meletti\n3/4 oz Lemon Juice\n3 dash Fee's Whiskey Barrel Bitters\n3 dash Peychaud's Bitters\nShake with ice and strain into a Collins glass filled with fresh ice cubes. Top with ~2 oz Rogue Dead Guy Ale, and add a straw.\nAfter the Appalachian Flip, Andrea and I headed down to the Sobieski tasting room that was celebrating Polish Mardi Gras. Why were we heading down to a vodka tasting room? Because Aaron Butler of Russell House Tavern had mentioned that he was making a pair of drinks for the event, and he invited us to stop in. I was curious to see how someone with a palate I respect handled the spirit, so I chose his Death by Misadventure. The highball was yet another drink that utilized beer with successful results. This refreshing Fizz paired up citrus flavors with vanilla on the sip which was followed by hops and herbal complexity on the swallow. Moreover, the beer and lemon juice did a decent job balancing out the sweetness of the Meletti amaro. I am sure that I am missing some joke about Polish Mardi Gras and the distribution of beads, so feel free to craft your own -- er, wait... that was Bourbon Street last year, when a girl was throwing down beads so people would look at her flashing from the balcony above.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexw7Ifhmentoo-9j4EStNsUyHHyexFJn88qmb2QCOnTvOSSn_-XGATs8U9eHBdq-hifV5ee3Qmx6sn-UC35uqzC3gISpuKqJyiNdT9k1xMcbeEvt2VSyyr2qpKQYQfoCJS8zW1Ojj3UE/s320/deathbymis007.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexw7Ifhmentoo-9j4EStNsUyHHyexFJn88qmb2QCOnTvOSSn_-XGATs8U9eHBdq-hifV5ee3Qmx6sn-UC35uqzC3gISpuKqJyiNdT9k1xMcbeEvt2VSyyr2qpKQYQfoCJS8zW1Ojj3UE/s800/deathbymis007.jpg", "comment_count": 0 }, { "title": "lapsang martinez", "url": "https://cocktailvirgin.blogspot.com/2010/07/lapsang-martinez.html", "published": "2010-07-29T16:29:00.005-04:00", "updated": "2017-08-28T14:24:14.173-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tim Stones", "source": "Beefeater", "year": null }, "categories": [ "*talesofthecocktail", "dubonnet", "gin", "simple syrup (other)", "tea" ], "ingredients": [ "2 oz Beefeater 24 Gin", "1 oz Lillet Rouge", "1/2 oz Lapsang Souchong Tea Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist. Recipe was provided by the bartender serving it, although I found a 1 1/2:1:1/4 recipe in one of the books they handed out.", "body_text": "2 oz Beefeater 24 Gin\n1 oz Lillet Rouge\n1/2 oz Lapsang Souchong Tea Syrup\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist. Recipe was provided by the bartender serving it, although I found a 1 1/2:1:1/4 recipe in one of the books they handed out.\nWednesday night at Tales of the Cocktail, we went to two back-to-back events. The first was the Beefeater event held at the Contemporary Arts Center in New Orleans, and they decided on a Alice in Wonderland theme. The ladies pictured to the left were handing out small ampules filled with what I believe was Lillet-Gin cocktail and tagged with a \"Drink Me\" note. Sticking to the theme, they had a crazed Madhatter, an in-drag Queen, and a tea part of sorts. My favorite drink of the night was one created by Tim Stones, the Beefeater Brand Ambassador. His Lapsang Martinez recipe featured a smokey tea syrup that paired rather well with the tea flavor-laden Beefeater 24 Gin. Indeed, smoke and grape notes filled the sip, and gin botanical notes rounded off the swallow. Sounds too simple to be great, but I was pleased enough to repeat the experience a second time later that evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2cCkPWHD-WKRiFOWlE1Q5jUsb4qQNrf6IxAB-C-qHmRyszsXkUbDh6A12YhRo6TwsNBb02XX5AdZMv52Lf2yR2NxBPLijpFGS3DgMPElI_KWKSvcqqmiExFbH3Ln_ZrpnEACQDpqJXc/s320/beefeater013.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2cCkPWHD-WKRiFOWlE1Q5jUsb4qQNrf6IxAB-C-qHmRyszsXkUbDh6A12YhRo6TwsNBb02XX5AdZMv52Lf2yR2NxBPLijpFGS3DgMPElI_KWKSvcqqmiExFbH3Ln_ZrpnEACQDpqJXc/s800/beefeater013.jpg", "comment_count": 2 }, { "title": "[hendrick's lemongrass sour]", "url": "https://cocktailvirgin.blogspot.com/2010/07/hendricks-lemongrass-sour.html", "published": "2010-07-30T13:54:00.003-04:00", "updated": "2017-08-28T14:23:21.017-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": null, "year": null }, "categories": [ "*talesofthecocktail", "egg white", "gin", "lime juice", "simple syrup (other)" ], "ingredients": [ "2 oz Hendrick's Gin", "1 oz Lime Lemongrass Cordial (*)", "3/4 oz Lime Juice", "1/4 oz Agave Syrup", "1/2 Egg White", "3 dash Thai Basil/Kaffir Tincture (**)" ], "instructions": "Shake once without ice and once with. Strain into a short highball (or cocktail) glass.", "body_text": "2 oz Hendrick's Gin\n1 oz Lime Lemongrass Cordial (*)\n3/4 oz Lime Juice\n1/4 oz Agave Syrup\n1/2 Egg White\n3 dash Thai Basil/Kaffir Tincture (**)\nShake once without ice and once with. Strain into a short highball (or cocktail) glass.\nIn the first \"Best of\"\npost\n, I mentioned a drink that Ben Sandrof made for Corey Bunnewith and I; however, I did not inquire about the recipe since it was a busy night for the bartenders once the party got in full swing. After the fact, I did get in contact with Mr. Sandrof, and I am thankful that he sent me the recipe. Lucky that I did not inquire about the recipe then, because it was too lengthy and detailed to have been easily provided at that moment at Tales.\n(*) Ben writes \"if you aren't the DIY home bartender type,\nBelvoir Farms\nmakes a decent one, but it isn't as fresh as what you'd get on your own.\" If you are the DiY type, I was able to find this one\nhere\nwhich I have paraphrased below:\nLime Lemongrass Cordial\n(makes 2 cups)\n• 16 oz Sugar\n• 8 oz Water\n• 1 stalk Lemongrass (roughly chopped)\n• Zest of 1 Lime\n• 6 oz lime juice\nHeat lemongrass and lime zest in saucepan with sugar and water, bring to a boil while stirring to dissolve the sugar, and then simmer for 2-3 minutes. Let cool, and then add lime juice. Strain into bottle for storage.\nI have no clue how similar this recipe is to what Ben used in his drink, but it should be a good starting point. Adding an ounce of vodka per pint of product will also help stabilize this syrup for longer term storage in the refrigerator (otherwise, microbial growth will eventually win out).\n(**) Basil/Kaffir Tincture\n• 20 oz Overproof Grain Neutral Spirit (\nSpirytus\n)\n• 15 gram (1/2 oz) Fresh Kaffir Lime Leaves\n• 10 gram (1/3 oz) Fresh Thai Basil\nInfuse for 5 days and strain into a dasher bottle.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "chartreuse swizzle", "url": "https://cocktailvirgin.blogspot.com/2010/07/chartreuse-swizzle.html", "published": "2010-07-30T14:38:00.004-04:00", "updated": "2017-08-28T14:23:11.317-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": null, "attribution": { "creator": null, "source": "Left Coast Libations", "year": null }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "chartreuse (green)", "falernum", "lime juice", "pineapple juice", "rum (white)" ], "ingredients": [ "2 oz Green Chartreuse", "1 1/2 oz Pineapple Juice", "1 oz Lime Juice", "1/4 oz Falernum (Velvet)", "1 tsp (1/6 oz) J. Wray and Nephew Rum", "2 dash Angostura Bitters" ], "instructions": "Add ingredients to a Collins glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, and add straw.", "body_text": "2 oz Green Chartreuse\n1 1/2 oz Pineapple Juice\n1 oz Lime Juice\n1/4 oz Falernum (Velvet)\n1 tsp (1/6 oz) J. Wray and Nephew Rum\n2 dash Angostura Bitters\nAdd ingredients to a Collins glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, and add straw.\nEach night at Tales of the Cocktail, some of my fellow bloggers at the Mixo House ended our evening with a Chartreuse Swizzle. The recipe above was modified by\nGabe\nand the original can be found in the recently released\nLeft Coast Libations\nbook. Besides some differences in the proportions and the addition of a splash of J.Wray, ours was made in a more communal fashion -- served in a flower vase for each 4 to 5 people. It was a great way to decompress from a busy night out (or busy night in at the Mixo House events).\nI believe this self-portrait photo was taken late Thursday evening with Gabe at 9 o'clock,\nRick\nat 12,\nStevie\nat 3, and myself at 6. I was quoted on Friday night while barbacking for Blair during his Trader Tiki Syrups night as saying, \"These people [the last stragglers at the bar] are between me and my swizzle.\" Indeed, Gabe's swizzle made for an amazingly satisfying shift drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlyqWJ7_A_zitfKM8-HH1b5jQUhJC_c6J6WaGKnEKYVgmJpYeJDJq_r2EkFqNRuxkG7knr8hyphenhyphenKEywZS9_i00xf9ZehFIcIIX410bOnE8aSthUSPpScxuQI0u9_6Sl9ViKfoXDzRjy_nk/s320/chartswizz052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlyqWJ7_A_zitfKM8-HH1b5jQUhJC_c6J6WaGKnEKYVgmJpYeJDJq_r2EkFqNRuxkG7knr8hyphenhyphenKEywZS9_i00xf9ZehFIcIIX410bOnE8aSthUSPpScxuQI0u9_6Sl9ViKfoXDzRjy_nk/s800/chartswizz052.jpg", "comment_count": 4 }, { "title": "royal million", "url": "https://cocktailvirgin.blogspot.com/2010/07/royal-million.html", "published": "2010-07-30T15:37:00.003-04:00", "updated": "2017-08-28T14:22:08.931-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Wayne Curtis", "source": null, "year": null }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Lemon Hart 151", "3/4 oz Plantation Jamaican Rum", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1/8 oz Angostura Bitters (~3 dash)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Lemon Hart 151\n3/4 oz Plantation Jamaican Rum\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1/8 oz Angostura Bitters (~3 dash)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Thursday afternoon, Andrea and I attended \"At Full Sail: The History and Application of Spirits at Proof, Navy Strength, and Overproof\" moderated by Eric Seed and presented by Wayne Curtis, Audrey Saunders, and Britt Chavanne. The talk focused on the history of these strong spirits and their applications in cocktails. The historical aspects included the naval tradition of proofing the spirits using gun powder (too weak a drink (under 57% alcohol), and the gunpowder would fizzle instead of ignite) to the 1930s-1950s where the spirits' higher proof was used in marketing as a competitive edge. Over time, proofs were successively lowered until they generally bottomed out at 80 proof to stretch the supply and/or please the accountants by paying less tax. The result was that when the alcohol was diluted down, unfortunately so was the flavor.\nOne drink that Wayne Curtis used as an example featured the overproof Lemon Hart 151 (which, by the way, passed Wayne's gunpowder test (watch\nhere\n) in stunning form). The overproof rum gussied up the standard Million cocktail (normally made with a jigger of Jamaican rum as the only booze component) to create the Royal Million. This Planter's Punch-like drink had a strong, rich rum flavor that was smoothed out by the sugar syrup. Moreover, the swallow contained the Angostura Bitters spice as well as lingering rum notes. Even without a side by side comparison with the Million, the Royal Million did pack a lot of extra flavor compared to most rum drinks. Perhaps a similar experience could be generated with using the at proof Smith & Cross Jamaican Rum (Navy Strength, 114 proof) as the only rum component of the drink.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "newark", "url": "https://cocktailvirgin.blogspot.com/2010/08/newark.html", "published": "2010-08-02T15:05:00.003-04:00", "updated": "2017-08-28T14:22:03.732-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "P.D.T.", "year": null }, "categories": [ "*talesofthecocktail", "applejack", "fernet-branca", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Carpano Antica Sweet Vermouth", "1/8 oz Fernet Branca", "1/8 oz Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Carpano Antica Sweet Vermouth\n1/8 oz Fernet Branca\n1/8 oz Maraschino Liqueur\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOne of the last drinks served at the \"At Full Sail: The History and Application of Spirits at Proof, Navy Strength, and Overproof\" session at Tales of the Cocktail was the Newark. The drink was created at Manhattan's P.D.T. and they described it on their menu as \"our contribution to the\nBrooklyn\nCocktail family tree.\" I originally considered it a variation of the\nMarconi Wireless\n; however, I can see how the Maraschino and secondary liqueur could push it more into the realm of the Brooklyn. The Laird's Bonded not only packs extra proof compared to their applejack, it contains more flavor as it has been aged longer and is all apple distillate as opposed to 35% in the applejack.\nThe only major difference between the Newark served at the session and at P.D.T. (besides the session's smaller serving size) is that P.D.T. makes theirs with Vya which is a more robust vermouth than Carpano Antica. Indeed, the drink did have the essence of a Marconi Wireless with a decent dose of herbal notes from the Fernet and funkiness from the Maraschino at the end. The light touch of these liqueurs did not overwhelm the drink, and the sweet vermouth seemed to bridge the gaps and provide some smoothness.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "averna pineapple shrub", "url": "https://cocktailvirgin.blogspot.com/2010/08/averna-pineapple-shrub.html", "published": "2010-08-02T15:39:00.004-04:00", "updated": "2017-08-28T14:21:58.473-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "*talesofthecocktail", "averna", "bitters (aromatic)", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Averna", "1 1/4 oz Pineapple Purée", "1/3 oz Simple Syrup", "1/4 oz White Vinegar", "1 dash Bitter Truth's Aromatic Bitters" ], "instructions": "Shake with ice and double strain into a cocktail glass.", "body_text": "1 1/2 oz Averna\n1 1/4 oz Pineapple Purée\n1/3 oz Simple Syrup\n1/4 oz White Vinegar\n1 dash Bitter Truth's Aromatic Bitters\nShake with ice and double strain into a cocktail glass.\nFor our third session on Thursday at Tales of the Cocktail, Andrea and I barely made it into the \"A Shot of Black Stuff: Amazing Amaros and Brilliant Bitters\" with our media credentials. While many sessions had sold out, this was the first one where everyone with a ticket showed up. Well, not everyone since three or four seats in the back were empty, and two of these luckily had our names on it (albeit, we were not sitting together). The session covered two thousand years of herbal liqueur history. Jacob Briars and Sebastian Reaburn presented the history as partly a shady past of quackery, lies, fraud, marketing, spin, and advertising, and partly as a glorious history of small villages producing successful medicinal beverages for their own uses. While the former situation was often sold by transitory salesmen, the latter was produced and consumed by tight-knit populations.\nMedical purposes aside, herbs were added to improve the quality of poor wine and to fortify and protect it during shipping. Over time, the successful recipes were the ones that tasted well and/or had solid health claims. Bitters eventually made their way into cocktails as the spirits made the medicine more potable especially since they did not have access to purified extracts (only the infusions which were often bitter). Intriguingly, the cocktail was to make the bitters taste better not the bitters to make the cocktail taste better. One salient point about recreating historical bitters was that in a flavor and medical sense, they could have been utter failures. Stoughton Bitters was an example they gave; the term \"Stoughton Bottle\" became a slang term for someone or something that was ineffectual but always around. And after having made batches of historical ones, like Farmer's and German Bitters, I would tack those on the list as well. Worse yet were the medicines that did more harm than good.\nAt the session, beside tasting a half dozen amaros and a few bitter extracts, there were a pair of cocktails that were served. The Averna Pineapple Shrub was definitely my favorite. Unlike other shrubs which are pickled fruit purées or juices prepared in advance for storage purposes, this one used vinegar as a way to generate a sweet-sour balance only (as the preservative qualities were unnecessary since the drink was quaffed shortly after mixing). A similar effect could have been derived with lemon juice, although acetic and citric acids do have different flavor contributions as\nDarcy O'Neil\ncan describe better than I can.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "the boothby", "url": "https://cocktailvirgin.blogspot.com/2010/08/boothby.html", "published": "2010-08-02T16:28:00.003-04:00", "updated": "2017-08-28T14:20:44.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": "William Boothby", "source": null, "year": 1908 }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "champagne", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bulleit Bourbon", "1 oz Carpano Antica Sweet Vermouth", "2 dash Angostura Bitters", "1 oz Moet Imperial Champagne" ], "instructions": "Stir all ingredients with ice save for the Champagne. Strain into a flute glass, top with Champagne, and garnish with a Luxardo Maraschino Cherry.", "body_text": "1 oz Bulleit Bourbon\n1 oz Carpano Antica Sweet Vermouth\n2 dash Angostura Bitters\n1 oz Moet Imperial Champagne\nStir all ingredients with ice save for the Champagne. Strain into a flute glass, top with Champagne, and garnish with a Luxardo Maraschino Cherry.\nAfter the Amaro session on Thursday at Tales of the Cocktail, we headed over to the Cabildo Museum for the Diageo Happy Hour. What took a little getting used to was that the event was held in the sister museum to last year's event. The previous year was at the Presbytere Museum which has practically the same layout as the Cabildo. People were asking where all of the rooms filled with fun old Mardi Gras memorabilia were. Instead, we were two doors down and downing drinks while viewing displays about leprosy and other dark moments of Louisiana history.\nThe theme this year was \"Cocktails through the Decades,\" and spread out across the three floors were eleven areas representing the decades from 1900 to 2010. Each section had celebrity bartenders making both traditional and modern interpretations of that decade's drinks. Even the decades during Prohibition were well represented, and the more modern decades on the third floor toyed with today's trends such as molecular mixology and the like. Out of the forty drinks being served, I picked my top four from the ones I tasted to showcase here.\nThe first one was the Boothby presented by San Francisco bartenders Neyah White and Erik Castro. The caption read, \"This cocktail was created in 1908 in honor of William Boothby, one of San Francisco's most famous bartenders.\" Neyah explained that Boothby was quite good at assessing his clientele to determine if they had extra coins that they should be parted from. One of the Boothby's add-ons was to prepare the drink requested and to top it off with Champagne. The imbiber rarely complained until they saw the extra surcharge on the bill for something they never requested in the first place.\nThe Boothby was essentially a Manhattan; however, the Champagne lightened up the darker flavors in the drink considerably. The brut sparkling wine cut into the sweetness of the vermouth and generated a much drier and crisper result. Overall, it reminded me of a less orange and easier to drink\nSeelbach\nCocktail\n.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "honey fitz", "url": "https://cocktailvirgin.blogspot.com/2010/08/honey-fitz.html", "published": "2010-08-03T11:07:00.002-04:00", "updated": "2017-08-28T14:20:16.744-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": null }, "categories": [ "*talesofthecocktail", "bitters (Peychaud's)", "grapefruit juice", "honey", "rum" ], "ingredients": [ "1 1/2 oz Zacapa 23 Year Rum", "3/4 oz Honey Syrup", "3/4 oz Grapefruit Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Zacapa 23 Year Rum\n3/4 oz Honey Syrup\n3/4 oz Grapefruit Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nYes, I traveled all the way down to New Orleans to have Jackson Cannon of Eastern Standard make me drinks. The Honey Fitz was the first one at the Diageo Happy Hour and the second was two nights later at the Bartenders' Breakfast. While I did not get the recipe for Jackson's second cocktail, I do have this keepsake photo to remember it by:\nThe Honey Fitz was the perfect cocktail for Jackson to present as it highlights his family's pedigree as political historians. The drink \"was created in honor of John Francis 'Honey Fitz' Fitzgerald, an Irish-American politician and the namesake and maternal grandfather of U.S. President John F. Kennedy. In 1906, Fitzgerald was elected Mayor of Boston, becoming the first American-born Irish-Catholic to be elected to that office.\"\nI could not find a record of the Honey Fitz in the cocktail tapestries, so I assume that Jackson created this drink to honor an event that fell within the 1900-1910 decade. The drink is a rum variation of the De Rigueur and Brown Derby Cocktails with the addition of Peychaud's Bitters. Zacapa is dark and spicy enough of a spirit to make a decent substitution for those drinks' Bourbon and rye whiskey. In the drink, the grapefruit flavors and rum's richness played on the sip along with the honey's sweetness. These flavors were chased by Peychaud's Bitters and Zacapa's spice notes on the swallow. In terms of Boston political cocktails, the Honey Fitz is a good step ahead of the Ward Eight in my book.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45CTK74j8opC7Rfi7IuaGb9K65tnhOTZnebQKbMLVGVv-biHr9_rABfjkXnLMLwKZ4lmbQL_xwdhbjXnYkVJyJm9lAGhqyf_XIihOBG2ZwROt44cK9HkskWB1DCdBX4FC0iCf8085Lmg/s320/jackson2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45CTK74j8opC7Rfi7IuaGb9K65tnhOTZnebQKbMLVGVv-biHr9_rABfjkXnLMLwKZ4lmbQL_xwdhbjXnYkVJyJm9lAGhqyf_XIihOBG2ZwROt44cK9HkskWB1DCdBX4FC0iCf8085Lmg/s800/jackson2.jpg", "comment_count": 2 }, { "title": "the day bell", "url": "https://cocktailvirgin.blogspot.com/2010/08/day-bell.html", "published": "2010-08-03T12:45:00.003-04:00", "updated": "2017-08-28T14:19:09.160-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joaquin Simo and Josh Habiger", "source": "Diageo Happy Hour", "year": null }, "categories": [ "*talesofthecocktail", "amaro", "campari", "champagne", "curacao", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bulleit Bourbon", "1/2 oz Campari", "1/4 oz Ramazzotti Amaro", "1/4 oz Grand Marnier", "1 oz Moet Imperial", "1 pinch Salt" ], "instructions": "Stir all ingredients but Champagne with ice. Strain into a coupe glass, top with Champagne, and garnish with an orange twist.", "body_text": "1 1/2 oz Bulleit Bourbon\n1/2 oz Campari\n1/4 oz Ramazzotti Amaro\n1/4 oz Grand Marnier\n1 oz Moet Imperial\n1 pinch Salt\nStir all ingredients but Champagne with ice. Strain into a coupe glass, top with Champagne, and garnish with an orange twist.\nSkipping ahead a decade at the Diageo Happy Hour, I had an interesting drink served to me by Joaquin Simo (pictured below) of Death & Co. in New York City and Josh Habiger of the Patterson House in Nashville. The Day Bell was their \"modern take on the Seelbach cocktail, created in 1917 at the Seelback Hotel in Louisville, KY.\"\nSubstituting for the Seelbach's Cointreau was a combination of a Grand Marnier and an orange-flavored amaro, Ramazzotti. The Ramazzotti along with the Campari served a smilar function to the Seelbach's seven dashes each of Angostura and Peychaud's Bitters. The Day Bell had a very orange nose and lingering bitter notes from the Campari. The swapping of potable bitters for the Seelbach's nonpotable ones seemed to have a similar effect on the palate, although the decreased amount of sparkling wine did bring the Bourbon flavors more to the forefront of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUC6ANQ8gIIMUm-HetL43_xSUeflVUIecdLtaw6umDVxCJnZeC7aaSUKa6KuzVnaP9SCpr_5HyjKLXfEXn_PG2qBodwlqPlPzkIscX_zQP_YXbBNAdop3GQo3VHcfYX2XirSn8lDea5v2/s320/joaquinsimo2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUC6ANQ8gIIMUm-HetL43_xSUeflVUIecdLtaw6umDVxCJnZeC7aaSUKa6KuzVnaP9SCpr_5HyjKLXfEXn_PG2qBodwlqPlPzkIscX_zQP_YXbBNAdop3GQo3VHcfYX2XirSn8lDea5v2/s800/joaquinsimo2.jpg", "comment_count": 0 }, { "title": "eclipse", "url": "https://cocktailvirgin.blogspot.com/2010/08/eclipse.html", "published": "2010-08-03T13:31:00.005-04:00", "updated": "2024-05-01T11:36:52.681-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Leo Robitschek", "source": "Eleven Madison Park", "year": 2009 }, "categories": [ "*talesofthecocktail", "aperol", "cherry brandy", "lemon juice", "mezcal", "tequila" ], "ingredients": [ "3/4 oz Don Julio Reposado Tequila", "3/4 oz Cherry Heering", "3/4 oz Aperol", "3/4 oz Lemon Juice", "3 spritz Sombra Mezcal" ], "instructions": "Shake all but Mezcal with ice and strain into a cocktail glass. Top drink with 3 sprays of Mezcal. Shake with ice, strain into coupe rinsed with Del Maguey Mezcal Vida, and garnish with a lemon twist.", "body_text": "3/4 oz Don Julio Reposado Tequila\n3/4 oz Cherry Heering\n3/4 oz Aperol\n3/4 oz Lemon Juice\n3 spritz Sombra Mezcal\nShake all but Mezcal with ice and strain into a cocktail glass. Top drink with 3 sprays of Mezcal.\nSkipping ahead to the 1980-1990 section of the Diageo Happy Hour at Tales of the Cocktail was Leo Robitschek's Eclipse. The Eclipse currently appears on the cocktail menu at Eleven Madison Park in Manhattan where Leo works. Unlike say the next table's Don Johnson which was described as a modern variation of the 1980's classic the Cosmopolitan, the Eclipse had no historical explanation provided. The drink did remind me of Coppa's\nRiccardo\n, a Mezcal-based Blood and Sand. The Eclipse started with a rather smokey nose from the Mezcal floated on top of the drink. The sip had a delightful soft tequila flavor on the front of the sip that was followed by a sour cherry note on the swallow.\nPostnote 5/1/24:\nThe recipe for the Eclipse published in the\nPDT Cocktail Book\nattributed to Leo Robitscheck in Winter 2009 is a bit more spirit forward and is as follows:\nEclipse\n• 2 oz El Tesoro Añejo Tequila\n• 3/4 oz Aperol\n• 3/4 oz Cherry Heering\n• 3/4 oz Lemon Juice\nShake with ice, strain into coupe rinsed with Del Maguey Mezcal Vida, and garnish with a lemon twist.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "d-day rum sazerac", "url": "https://cocktailvirgin.blogspot.com/2010/08/d-day-rum-sazerac.html", "published": "2010-08-03T14:11:00.004-04:00", "updated": "2017-08-28T14:18:55.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Green Goddess", "year": null }, "categories": [ "#neworleans", "bitters (Angostura)", "bitters (Peychaud's)", "herbsainte", "rum" ], "ingredients": [ "2 oz Smith & Cross Rum", "1/4 oz Steen's Cane Syrup", "1 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with Legendre Herbsaint Absinthe. Garnish with a lemon twist.", "body_text": "2 oz Smith & Cross Rum\n1/4 oz Steen's Cane Syrup\n1 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass pre-rinsed with Legendre Herbsaint Absinthe. Garnish with a lemon twist.\nAfter the Diageo Happy Hour, Andrea and I strolled over to the Green Goddess to see if we could make a reservation for Friday night. When they replied that they do not take reservations, I asked if we could get a table for that night. Within 20 minutes, we had a table inside surrounded by various cocktail luminaries who also knew of the restaurant's wonders. While I do not like posting about drinks without exact proportion recipes, standard Sazerac proportions should yield a similar experience (see 2nd recipe in the link below). Moreover, this drink was too bad-assed not to write about it.\nThe inception of this Sazerac came about when the bar could not get any Tuthilltown rye and the bartender began thinking about the creation of the Hurricane during World War II when whiskey was in short supply but there was an abundance of rum. What would the bar do in 1943 to recreate the Sazerac? \"We invented this to imagine New Orleans captured by German U-boats, leaving us without any rye whiskey to make our hometown Sazeracs.\"\nThe Smith & Cross Rum donated a funky aroma that coupled well with the Herbsaint and lemon oil. The rum's bold taste was accented by the Peychaud's bitters and Herbsaint notes; moreover, the spirit's overproof nature increased the effect of these spice notes. Unlike the\nSazerac\nI had last year in New Orleans at a non-Tales of the Cocktail event, this one was a slow sipper instead of an easy drinking heavily-sugared beverage. Not for beginners, but remember -- it simulates the austerity of wartime conditions!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghG_kTjZ_F6rZQIC1g_FOr4FGRLNedBUS4UeyJ8LBQSL-aEdDxQDixArJNl98vK1RzMX0Zmg1QtP9FkiPRX5DXCe2v4ppP8gbdiX10Oy6OUuHgl_AUDp_67E6V9tmkjKLKwmyKmJF477YN/s320/ddaysazerac2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghG_kTjZ_F6rZQIC1g_FOr4FGRLNedBUS4UeyJ8LBQSL-aEdDxQDixArJNl98vK1RzMX0Zmg1QtP9FkiPRX5DXCe2v4ppP8gbdiX10Oy6OUuHgl_AUDp_67E6V9tmkjKLKwmyKmJF477YN/s800/ddaysazerac2.jpg", "comment_count": 2 }, { "title": "sherry cobbler", "url": "https://cocktailvirgin.blogspot.com/2010/08/sherry-cobbler.html", "published": "2010-08-03T15:05:00.005-04:00", "updated": "2026-03-11T13:00:45.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola", "neworleans" ], "serving_style": null, "glassware": "highball", "technique": "stir", "attribution": { "creator": "Turk Dietrich", "source": "Cure", "year": null }, "categories": [ "#cure-nola", "#neworleans", "bitters (mole)", "sherry", "simple syrup" ], "ingredients": [ "2 oz Lustau Pedro Ximenez \"San Emilio\" Sherry", "1 barspoon Demerara Syrup", "17 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a highball filled with fresh ice. Garnish with berries of the season.", "body_text": "2 oz Lustau Pedro Ximenez \"San Emilio\" Sherry\n1 barspoon Demerara Syrup\n17 drop Bittermens Mole Bitters\nStir with ice and strain into a highball filled with fresh ice. Garnish with berries of the season.\nFriday was spent learning more about French spirits. Our education at Tales started with Wednesday's \"Bariana: The Golden Age of French Cocktails\" and continued on with Friday's \"Armagnac, France's First Brandy\" and \"How French Products Contribute to Cocktails.\" After these two sessions, we made our way over to the St. Charles Streetcar to go to the Bittermens Launch Party at the Cure. Well, launch of their Tiki and Boston Bittahs and relaunch of their Mole and Grapefruit Bitters since shifting production from Germany to stateside in Somerville, MA.\nAlthough the Cure did not have a special menu for the event, the bartenders were up for making drinks with any of the four bitters. For my first drink, I asked what bartender Turk Dietrich what he could do with sherry and the mole bitters. While I was expecting the sherry to be used more as an accent, Turk surprised me by making sherry the major spirit and going old school with a Cobbler. I was also impressed at the attention to detail given in \"ornament[ing] with berries in season\" a la Jerry Thomas' recipe. The Pedro Ximénez sherry provided a very refreshing sweet fruit flavor and nuttiness to the Cobbler, and Andrea thought that it tasted \"like liquid figs.\" I was rather impressed with how the fruit and nutty notes worked with the chocolate and spice in the bitters, as was Avery Glasser who quite enjoyed the pairing from the sip he had.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUtx4ndSikcXH3i6y9PKRTP8FYOfDA_6Q48DiXmIeeFAdUDK4B8GegH6hvrSqODb1j-CPcVb8rYXVD9BTDVJrId2ZPwsYtlyHAVB5hdcxJh2rIFbkPAcvdLw6kmCETWhAtFjw8iA7HEM/s320/sherrycobbler2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUtx4ndSikcXH3i6y9PKRTP8FYOfDA_6Q48DiXmIeeFAdUDK4B8GegH6hvrSqODb1j-CPcVb8rYXVD9BTDVJrId2ZPwsYtlyHAVB5hdcxJh2rIFbkPAcvdLw6kmCETWhAtFjw8iA7HEM/s800/sherrycobbler2.jpg", "comment_count": 0 }, { "title": ":: notes about shrubs ::", "url": "https://cocktailvirgin.blogspot.com/2010/08/notes-about-shrubs.html", "published": "2010-08-04T13:31:00.003-04:00", "updated": "2019-07-14T20:18:10.287-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "During Paul Clarke and Neyah White's seminar on the \"Art of the Aperitif,\" the topic drifted off to shrubs. It started with Neyah being asked what the appropriate serving size of sherry should be in a bar or restaurant setting (3-5 oz), and Neyah mentioned that he enjoyed serving 2-3 oz of sherry mixed with a 1/2 oz of shrub as an aperitif at his old bar. After having made a pair of\nshrubs\nlast year using some of Neyah's online guidance (although I followed other people's boiling-based protocols), I figured that some of his Tales of the Cocktail secrets should be shared:\n• Shrub is a fruit syrup fortified with vinegar. It represents the season's best, preserved and stored without the need for refrigeration.\n• Neyah used the shrub at his restaurant to share what was good the day it was made. When the last bottle was running low, it was mixed with the next batch of shrub (whatever fruit/flavor it was) in a solera system that lasted for the 4 years of his tenure.\n• Vinegar is great as an appetite exciter. Think pickles and olives. Which is why he spoke at length about it at the aperitif seminar.\n• The secret for a good shrub is keeping the sugar and vinegar in balance (akin to lemon and sugar in a Sour, with both the lemon's citric acid and the vinegar's acetic acid giving a similar zesty bite to the drink).\n• Neyah prefers that shrubs not be cooked. While cooking is quicker, the end result will be less bright. At that point, Neyah proposes that you might as well buy fresh juice instead of starting with fresh fruit.\n• For a baseline recipe, use 1/3 fruit, 1/3 sugar, 1/3 vinegar.\n• A sugar maceration (squeezing fruit flesh through the fingers is acceptable) stage should occur first, followed by hitting it with vinegar afterward. Neyah did not specify a time frame but the two links below suggest 5 hour (Neyah-derived recipe) to 24-48 hours.\n• When a shrub ages, it is like an ecosystem. The ambient yeast (yeast on the fruit itself and yeast from the air) turns the sugar into alcohol, and the acetobacter (the bacteria in unpasteurized vinegar) turns the alcohol into more vinegar. Eventually this will stabilize and not turn the whole shrub into fruit vinegar since the bacteria-induced pH change will stall out the yeast's fermentation process (and thus the bacteria's acetic acid-producing pathway).\n• Treat a shrub like a jar of pickles. Keep it cool, and let it sit for a while to even out.\nCamper English at Alcademics has a good adaptation of one of Neyah's shrub\nrecipes\nand the Stirred Not Shaken blog has some other recipe ideas and\npointers\non shrubs that are aligned and/or influenced by Neyah's philosophies.", "images": [], "thumbnail_url": null, "comment_count": 6 }, { "title": "bowery sour", "url": "https://cocktailvirgin.blogspot.com/2010/08/bowery-sour.html", "published": "2010-08-04T15:10:00.005-04:00", "updated": "2017-08-28T14:17:04.906-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": "New Amsterdam Next GINeration Cocktail Challenge", "year": null }, "categories": [ "*original", "*talesofthecocktail", "gin", "lime juice", "sugar" ], "ingredients": [ "2 oz New Amsterdam Gin", "2 Strawberries", "1/2 oz Lime Juice", "2 barspoon Sugar (3/8 oz Simple Syrup)", "2 leaf Basil", "1 pinch Curry Powder (pea-sized pinch)" ], "instructions": "Muddle fruit, juice, sugar, and curry. Add gin and ice, shake, and strain into a cocktail glass. Garnish with a strawberry and a basil leaf.", "body_text": "2 oz New Amsterdam Gin\n2 Strawberries\n1/2 oz Lime Juice\n2 barspoon Sugar (3/8 oz Simple Syrup)\n2 leaf Basil\n1 pinch Curry Powder (pea-sized pinch)\nMuddle fruit, juice, sugar, and curry. Add gin and ice, shake, and strain into a cocktail glass. Garnish with a strawberry and a basil leaf.\nOn Sunday morning after the Bartenders' Breakfast followed by a 4 hour breakdown of the Mixo House bar, I got a little sleep and somehow made it to breakfast and then the New Amsterdam Next GINeration Cocktail Challenge at 10:30am on Sunday morning. I was working on 3 hours of sleep (about 10 hours over the last three nights) so I started downing coffee to mentally wake up for the event. By the middle of my third mug, I was good and rambling (I know there is video of this and I sure hope it never airs...). I had some pre-gaming strategy with Jackson Cannon the week before Tales who gave the helpful hint that New Amsterdam pairs rather well with berries. Once I surveyed the ingredients table, this tip was quite helpful. There was nothing to play with other than fruits, herbs, spices, juices, and sweeteners; the only spirit was the gin so all of my ideas with vermouth and the like were out. When the contest started, we had 10 minutes to make up our drink. The logistical nightmare of 16 contestants all running toward the ingredients table (pushed against the wall to block one side of entry) would have been horrific had I not known what I had wanted and was able to grab it over people's shoulders. With 5 minutes left, I had everything ready, including garnish, except for the ice and shaking (no sense in doing this until the last minute) and a name. I walked over to Andrea and asked for help. I knew I wanted the word \"Sour\" in the title but my mind had blanked. Brand Ambassador Alex Ott's talking about the Manhattan-New Amsterdam connection triggered the name \"Bowery Sour\" which seemed to have a good ring to it.\nThe Bowery Sour was slightly tart which would have made it a great pre-prandial drink; upping the sugar to 3 barspoons or using a 1/2 oz of simple syrup would have made for a better balance but I did not have the time to adjust the sweetness. The strawberry flavors paired rather well with the gin as well as the basil, and the hint of curry added some accents that accentuated the gin's botanicals. Keeping the ingredients list simple was my goal, and the simplicity allowed each flavor to shine through without getting muddled. Overall, the judges apparently liked my drink and were impressed that I had garnished both the main cocktail glass and the tasting glasses. In retrospect, my drink would have done better had I stuck to a New Orleans theme and called it something like the \"Decatur Street Sour.\" Sleep deprivation made me focus more on the flavor than satisfying everything about the contest. My neighbor, Payman Bahmani from\nUmamimart\n, won the judges nod and the grand prize; however, I did not leave empty handed for I received a glorious Yarai mixing glass for my efforts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXEmCeNTBb8XOI1FRGQab_bgIEK4gTbVuvLTSJrutk2y_S2L0rsex4iYWbIcn7ml2Ph5Pd1Curj4d5r3u0N_p-aaRoTbvY_lfy4IahLRy4eJvSQdmhE3KbT5xT17OaMtmreSe-zBNQ2A/s320/amsterdamgin9408.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m3gScFI_pAkx8jJ5Ktb-EdhzxnBvmTZNO7dvfrAQWDcgl5wk-YYQfLF_pM4FB_zvBWf_FOHznPXlguHWkB7UOivlLdQo7Vv1FfuK2eL-OK7SncF2dovp1Jf1mVc-s9x_G9rEbqY_rbs/s320/bowerysour094.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXEmCeNTBb8XOI1FRGQab_bgIEK4gTbVuvLTSJrutk2y_S2L0rsex4iYWbIcn7ml2Ph5Pd1Curj4d5r3u0N_p-aaRoTbvY_lfy4IahLRy4eJvSQdmhE3KbT5xT17OaMtmreSe-zBNQ2A/s800/amsterdamgin9408.jpg", "comment_count": 0 }, { "title": ":: notes about eggs ::", "url": "https://cocktailvirgin.blogspot.com/2010/08/notes-about-eggs.html", "published": "2010-08-04T16:17:00.003-04:00", "updated": "2019-07-14T20:16:56.035-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail", "egg", "egg white" ], "ingredients": [], "instructions": null, "body_text": "On Sunday, after the New Amsterdam Next GINeration Cocktail Challenge, Andrea and I caught our last seminar at Tales of the Cocktail 2010, \"The Eggpire Strikes Back,\" hosted by Timo Janse, Andrew Nicholls, and Henrik Hammer. The presentation covered everything from the historical and philosophical aspects of eggs to the practical ones suited to the bar. Eggs have been used in beverages and frozen desserts since 3000 B.C. and only recently have come under attack. Perhaps some of the fear of eggs has always existed, but these issues have become more to apparent in recent history. The presenters even spoke of the chemical egg white substitute called Mr. Frothy -- a few drops gave a foam, but when tasted neat, it had a horrible bitter flavor and an unattractive aroma. Before jumping into the more practical aspects, I need to pass on their recommendation to read\nOn Food & Cooking\nby Harold McGee. My copy is coming via Amazon, so for now, I take their recommendation without question.\nDo's and Don't Concerning Creamy Heads on Drinks:\n• Fresh eggs work best.\n• Refrigerate your eggs. Eggs age four times faster without refrigeration.\n• Use only as needed and do not batch in advance.\n• The more water, the more foam.\n• Too much water, the less foam.\n• The presence of acid increases the foam amount.\n• It needs to be absolutely free of detergents.\n• Pre-shaking with just the egg white helps to set up the foaming capabilities.\n• Adding a balled up Hawthorne strainer coil can help to foam up the egg white in this pre-shake. Remove the coil before adding rest of ingredients and ice.\nThere was a bit about egg physiology and biochemistry that was quite interesting to me (I am a classically trained biologist), but to spare the details and get to the nitty-gritty of how this will effect your drinks, here are the pointers:\n• Egg white serves to bind ingredients together, provides texture, donates an attractive layer of foam.\n• Protein is bound up in knots in the egg white. Movement unwinds these knots and causes them to branch out. In this branching out process, one peptide chain will grab onto another and cause them to stick together. In this process, air can get trapped.\n• It is possible to over do this \"movement\" step by over-agitating/over-shaking.\n• Eggs can absorb flavors in the refrigerator. As an egg ages, it generates sulfur compounds, but the more complained about off-flavors are absorbed, especially those that come across as \"wet dog\" aromas.\n• Use the egg's absorption of odors to your advantage. Store eggs in a sealed container with white or black truffles, lemon oil-soaked cloth, or other aromatics to give them a more pleasant smell instead.\n• Store your eggs so that there is less movement. Fridge door (the traditional place refrigerator manufacturers put the egg drawer) are the worst since the constant opening and closing weakens the egg white.\n• Egg white is filled with umami (the 5th taste after salty, sour, bitter, and sweet) and acts as a flavor enhancer.\n• Different species of fowl provide different flavors. The diet of the bird will affect the flavor of the egg greatly. Yes, ostrich egg will work.\n• To re-create historic egg yolk-containing pousse-cafés, like the\nKnickebein\n, quail egg is probably the most accurate today to replicate the chicken eggs of yore.\nIn terms of the health fears, it has been covered elsewhere in depth, but here are the highlights:\n• Salmonella, if present, is exclusively on the outer shell.\n• Frequency is one egg in every 20- to 40-thousand, or one egg per person every 84 years.\n• It takes 3-5 weeks for this bacteria to develop so use fresh eggs.\n• There is more risk if eggs are cracked and sit around before being used. This gives the bacteria time to grow in numbers (especially since the bacteria from the outside of the shell would come into contact with the energy-rich inside of the egg at this point). The danger is in the improper handling of food, not in the use of eggs per se.\n• Salmonella targets the sick, pregnant, very elderly, and very young which are four groups who should not be drinking egg cocktails in the first place.\n• Eggs have a lower incidence of Salmonella than lettuce (unsure if he meant bacteria in general or Salmonella specifically).\n• 17.5% alcohol by volume kills Salmonella.", "images": [], "thumbnail_url": null, "comment_count": 4 }, { "title": "start & finish", "url": "https://cocktailvirgin.blogspot.com/2010/08/start-finish.html", "published": "2010-08-05T14:48:00.004-04:00", "updated": "2017-08-28T14:15:01.638-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola", "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rhannon Enlil", "source": "Cure", "year": null }, "categories": [ "#cure-nola", "#neworleans", "absinthe", "averna", "bitters (orange)", "lillet", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Averna", "1/2 oz Lillet Blanc", "1/2 oz Obsello Absinthe", "1/2 oz Noilly Prat Dry Vermouth", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist.", "body_text": "1 1/2 oz Averna\n1/2 oz Lillet Blanc\n1/2 oz Obsello Absinthe\n1/2 oz Noilly Prat Dry Vermouth\n2 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist.\nOne of Andrea's projects at Tales of the Cocktail this year was to learn about old New England rum. Our interest stems from where we live in Somerville, MA, right next to the Medford border. A short distance from our house was a mighty rum distillery in Somerville and a rather famous one in Medford that were churning out a good amount of liquor before Prohibition. I know that Andrea has a keen interest in seeing rum being made again in the area, but she had no clue what the style actually tasted like. Eventually, she was referred to Steve Remsberg who invited us out to a private tasting of some vintage New England and other old styles of rum on Sunday evening. After a brief rest following the egg seminar, we headed out to grab a taxi.\nSince Steve only lives a mile away from the Cure, after the tasting, we decided to walk over to the bar and meet up with the last of the Boston folk who had not departed New Orleans already. In the middle of draining a complimentary cup of punch, I decided on Rhannon Enlil's Start & Finish cocktail off of the cocktail menu and asked bartender Nick to make me one.\nThe Start & Finish possessed a robust orange oil nose. On the sip, the Averna donated a richness at the beginning of the sip which paired nicely with hints of orange flavor, while on the swallow, the absinthe's anise notes captivated the senses. The drink was really mellow considering that there was a half ounce of absinthe; this speaks either to the Averna rounding out the drink or to Obsello being a softer style of absinthe.\nAfter the Cure, we caught a cab with Devin to go to the Monteleone's carousel bar for a few last revolutions. I ended up spending a good part of the night talking to Paul Clarke over a Vieux Carré and reflecting on how this Tales of the Cocktail had panned out. Soon, the carousel had stopped turning and we realized it was 2am. Our airport shuttle was departing at 6:50am and the realization that life was going to return back to normal all too suddenly and harshly had dawned upon me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHi8tDyEXvKrMSUTf3rQjcEaXxs5g5XpbWP7-w5mLwbOVZzzCrWJS2YrvOMqVyTKLa4NcUihI_v2d6DfuIeDDt8h8Hgw1en1UZr_w4HscAzLItD37ejgOOje6Z0oYUI6Tv-0WejqT1RQ/s320/startfinish105.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHi8tDyEXvKrMSUTf3rQjcEaXxs5g5XpbWP7-w5mLwbOVZzzCrWJS2YrvOMqVyTKLa4NcUihI_v2d6DfuIeDDt8h8Hgw1en1UZr_w4HscAzLItD37ejgOOje6Z0oYUI6Tv-0WejqT1RQ/s800/startfinish105.jpg", "comment_count": 1 }, { "title": ":: cognac blending seminar ::", "url": "https://cocktailvirgin.blogspot.com/2010/08/cognac-blending-seminar.html", "published": "2010-08-05T15:41:00.005-04:00", "updated": "2019-07-14T20:16:36.244-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "cognac" ], "ingredients": [], "instructions": null, "body_text": "After landing in Boston Monday night, within two hours we were already at another spirited event. Emily Stanley was hosting a Bols Genever night at the Highland Kitchen a few blocks away, and the dare to keep up the pace for one more night was strong. After sharing some stories with Bostonites who did not make the pilgrimage to New Orleans, I spotted Corey Bunnewith who had taken the same 6:50 am shuttle to the airport that morning! The topic of Crème de Noyau came up, and as I mentioned in one of the summary\nposts\n, getting a taste of the commercially produced stuff was unsuccessful this year at Tales (I did get to try an amazing homemade version though). When I mentioned that the Noyau de Poissy product was distributed by Preiss Imports, Corey replied that he was meeting his friend Gregory Fitch in a few minutes who worked for them. No more than five or ten minutes later, I met Greg and asked where I could buy the product. He stated that it unfortunately was not for sale in the area yet, but he thought that he should be able to get me a bottle.\nA day and a half later on Wednesday afternoon, Greg sent me an email inviting me out to Westborough that evening to meet the distiller of Noyau de Poissy. The distiller was in the area doing a \"Forgotten Cask\" Cognac blending seminar where he would blend spirits from the 1890 to 1910. It sounded like an interesting proposition, and the rush hour drive to central Massachusetts was worth the chance of scoring a bottle of Noyau de Poissy. I had no clue what I was in store for.\nThe distiller was Alain Royer who I had just heard talk a few days before at the Armagnac seminar at Tales of the Cocktail. This blending class was not as open to the public as the Tales of the Cocktail one was, but it was an invite-only event for the Loch and K(e)y Society at Julio's Liquors. Usually, this private group is highly focused on whisk(e)y including trips to Kentucky to taste and chose Bourbon barrels for purchase and the like. This time, it was to have the honor of Alain Royer crafting a Cognac to their communal tastes, and two dozen participants enthusiastically showed up to participate.\nThe concept was that a barn full of forgotten casks of Cognacs from the late 19th and early 20th centuries had turned up. The Cognacs were from all across the region, and there was not enough of each vintage to put into big blends for the mass market. This is where Alain was brought into the project to use his superior skill in blending to allow the casks' contents to find their way into glasses somehow or other. Alain described his first moments in that barn as walking into a museum. He immediately began picking up demijohns and making an inventory.\nAn experience cellar master can taste the spirits and determine the general direction of a blend. About 70-80% of the formula is standardized and the rest is adaptation upon successive rounds of tasting. Some components are better for smelling and others for tasting. The concept of the base was then brought up; the base serves to tame these aromatic and flavor components into something more drinkable. While the these aroma and flavor Cognacs are often too potent to enjoy them on their own, the base is often too flat to be of much interest. Combined in the right formula, a synergy could be born.\nFor our blending exercise, there were three Cognacs -- one base and two aromatic or flavorful ones -- and we set about tasting them individually. This particular base was from 1902 after spending 35-40 years in a barrel, although it had been topped up over time until the late 1950s. When tasted straight, it was rather polished and not much of a conversation breaker. The second Cognac was from 1898. The tasting notes were that it was a warm, velvety spirit typical of turn of the century Cognacs and was filled with tangerine, plum, and Madeira touches. A little sure went a long way on the tongue. Indeed, it was too spicy to drink straight and was deemed a booster to add flavor to a blend. The third and final Cognac was from 1908 with an unknown number of years in oak casks; when a glass was swirled, the legs or tears fell down slowly which indicated a lot of concentration from aging. It was definitely the most funky of the three with descriptors of dampness, mushroom, fungal, caramel, and orange being mentioned. To the mouth, it was very spicy and acidic suggesting that the tannins were not in balance; however, it was seductive to the nose like a good Pinot Noir.\nRoyer began by filling his one liter graduated cylinder half way with the base. Since we already had a taste of this Cognac straight, he immediately added 200 mL of the second Cognac. After mixing the contents, the room was given a taste. Here, the nose gave most of the information and the mouth confirmed the flavor and the balance. With the addition, the blend went above the base and was given a push with the added richness of flavor. In fact, it had become better than either of the initial ingredients alone. The third pour was from the last Cognac. That 100 mL addition then donated flavors that resulted in a dark chocolate note with hints of mushroom and with less spice than the blend taste before.\nWhat direction to take the last fifth of the batch? This is where Royer philosophized about the concept of contradiction and harmony. Blending was an art akin to balancing a teeter totter. To tame the blend, the room agreed with Alain that more base needed to be added which would cut down the proof and the concentration of harder spices on the mouth. The Cognac began to take a more plum and leathery taste to me. The consensus of the room was to add some more of the third spirit to bring back more of the aroma that was drowned out by the addition of more base. This brought the profile closer to where it was before. The aroma became a bit more floral and elegant with honeysuckle notes popping out at this stage.\nWith each successive addition of Cognac, we had a taste and the room was then voting on what the next 25 mL or 10 mL would be. The goal was to chase away the negative and bring back the positive in order to achieve the golden ratio. Somewhere around this point, I began to get skeptical and thought of it as an exercise of control in the creation of the final product more than a major change in it. A 10 mL addition was merely a percent of the total. This would seem like a lot if it was a novel constituent, but there was already well over a hundred milliliters of each component in there. I, however, was alone in this thought at my table, and perhaps the Society members had more refined noses and palates than I. It finally came down to the last 5 mL and the room could not come to a consensus. At this point, Alain divided up the blend in two bottles and added a bit more of the third Cognac (half or 2.5 mL was added) to one of them. After a four week maturation, the Society would have a chance to see which decision for this last step was the right one. Would a mere half percent difference in the contents of the final mix be discernible? Only time would tell.\nHaving been invited to the event without really understanding the big picture, I had to ask a few questions later about what was going on. In late August, there would be a taste of the mellowed blends, and the Society members would get to choose which one Alain should scale up and produce. This exclusive blend would yield around 36 bottles of Cognac, which after a month of aging would be ready for Christmas. The estimated cost for each bottle of \"Forgotten Cask\" was around $160.\nAlas, there was no Crème de Noyau at the end of the rainbow, but the experience of watching a master blender at work was definitely an acceptable bait and switch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cMF08JPKyEYRMYQ86eHC89VBodFF0Uy8W4KOnl5AlFdCUWSFV9rZ8-yczVeEKzxzjiTTFA7nc5wobW2do9v-8ZyHVcgXpJHtHcY_uCzhPg-sGsDFsC8WVGicAKY-qzOBzz3G4QBYxX4/s320/cognac113.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cMF08JPKyEYRMYQ86eHC89VBodFF0Uy8W4KOnl5AlFdCUWSFV9rZ8-yczVeEKzxzjiTTFA7nc5wobW2do9v-8ZyHVcgXpJHtHcY_uCzhPg-sGsDFsC8WVGicAKY-qzOBzz3G4QBYxX4/s800/cognac113.jpg", "comment_count": 1 }, { "title": "[sieraad]", "url": "https://cocktailvirgin.blogspot.com/2010/08/sieraad.html", "published": "2010-08-06T18:54:00.006-04:00", "updated": "2017-08-28T14:12:30.815-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Brandon", "source": "No. 9 Park", "year": null }, "categories": [ "#eastern standard", "bitters (aged)", "chartreuse (yellow)", "genever", "vermouth (sweet)" ], "ingredients": [ "1 oz Bols Genever", "1 oz Carpano Antica Sweet Vermouth", "1 oz VEP Yellow Chartreuse", "1/2 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.", "body_text": "1 oz Bols Genever\n1 oz Carpano Antica Sweet Vermouth\n1 oz VEP Yellow Chartreuse\n1/2 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.\nMy birthday was on Saturday; however, Andrea was working at the Boston Shaker store all day. To bide my time until she got off, I decided that going to Eastern Standard was the perfect way to celebrate with an early afternoon cocktail. Andrea was smart and checked the Red Sox schedule and alerted me that there was a game that started around 4pm, so I held off on making the trip. My timing was decent as I arrived when the game was in the second inning and the bar staff at Eastern Standard had gotten a small breather from the pre-game rush. This window between the first and eighth or ninth inning of a home game is truly a sweet spot for visiting Eastern Standard. Although witnessing the transition when the game lets out and craft cocktail orders get overtaken by vodka soda ones is rather stunning.\nI found a seat at the corner end of the long marble bar near bartender Josh Taylor's station. Josh had an idea for my first drink based on something Brandon had recently served him at No. 9 Park. This drink was a variation of a\nBijou\nwhich swapped the original's gin and green Chartreuse for Genever and yellow Chartreuse. The drink started with a grand aroma that was full of malt, lemon oil, and yellow Chartreuse notes. The Genever's maltiness came across strongly on the slightly sweet sip and was chased by the Chartreuse botanicals on the swallow. Meanwhile, the sweet vermouth added an element of richness and color to the drink and served to bridge the gap between the spirit and the liqueur. The light cinnamon notes from the bitters began to build up and linger more with each successive sip; moreover, this mixed rather well with the Bols Genever wormwood-like note and the hint of chocolate from the Carpano Antica vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpRER4EroPnjBbTeJ2gVe8eCoSoJjKqBJoprqNmo8x6okB6-IwH31ARyAFQ4BZGeerBnZLEF9jBOrRYhF4nbwKxvO8jjtpqQQfoxa0IwMzzDFOKFXy6m-AE92GejmceTvGX0ZUB-TXEY/s320/birthday116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpRER4EroPnjBbTeJ2gVe8eCoSoJjKqBJoprqNmo8x6okB6-IwH31ARyAFQ4BZGeerBnZLEF9jBOrRYhF4nbwKxvO8jjtpqQQfoxa0IwMzzDFOKFXy6m-AE92GejmceTvGX0ZUB-TXEY/s800/birthday116.jpg", "comment_count": 2 }, { "title": "[amor fati]", "url": "https://cocktailvirgin.blogspot.com/2010/08/amor-fati.html", "published": "2010-08-09T19:18:00.004-04:00", "updated": "2015-10-09T12:37:52.551-04:00", "author": "andrea", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott", "source": null, "year": null }, "categories": [ "#rendezvous", "*talesofthecocktail", "apricot liqueur", "creme de noyaux", "lime juice", "rum" ], "ingredients": [ "3/4 oz. J. Wray and Nephew rum", "3/4 oz. Rothman and Winter Orchard Apricot", "3/4 oz. lime juice", "3/4 oz. ratafia des noyaux (housemade)" ], "instructions": "Shake with ice in a Parisian shaker, strain into a cocktail glass, letting the finer ice shards out so they form a slush on top of the drink.", "body_text": "3/4 oz. J. Wray and Nephew rum\n3/4 oz. Rothman and Winter Orchard Apricot\n3/4 oz. lime juice\n3/4 oz. ratafia des noyaux (housemade)\nShake with ice in a Parisian shaker, strain into a cocktail glass, letting the finer ice shards out so they form a slush on top of the drink.\nMy notes state that I tasted the cherry and apricot flavors at the same time, followed by the tartness of the lime, then finished with the distinctive J. Wray funkiness (aww, yeah). I quite enjoyed this extempore creation by Scott, which paired well with my dessert of cherry-rhubarb crostada.\nI had barely been back for 48 hours from Tales of the Cocktail, and the rums were still calling out to me. Fred had emailed me earlier in the day, saying he was off to a cognac seminar in Westborough that evening to chase down some creme de noyau - noyau being one of the recurrent themes during our trip to Tales this year. This gave me a rare evening to myself to indulge in my favorite culinary (etc.) vices.\nMy boss, Adam, had headed over to Green Street to enjoy some dinner with his wife, and he'd invited me to catch up with him there after I closed up the Shaker. By the time I arrived, I'd managed to miss him, but I sat happily at the bar and ordered some tacos (one yucca, one duck) and the lobster gnocchi. On the opposite side of the taco menu was a selection of tequila cocktails, so I deferred my rum craving in favor of a Taxco (one of my favorite drinks). Though the bar was rather full, I felt comfortably anonymous. One straight week of being \"on\" is pretty rough for an introvert like me. That's why I like being surrounded by New Englanders, who know how to respect one's mental space. I tried to catch up on facebook and LJ on my iPhone as I ate, and soon my glass and plates were empty. Time for my other vices, rum being one of them. Funky rums were a sub-theme for my trip to Tales this year. French spirits and cocktails were the the other sub-theme. I wanted a cocktail to honor my extraordinary experiences at Tales (more on that below). So, where to indulge my fancy? As if there were any question.\nRendezvous' bar wasn't as full as Green Street's, but the few remaining seats were taken shortly after I arrived. Scott welcomed me back and poured me a glass of water. As usual, he waited for me to settle in a bit before asking me what I wanted to drink, though in this case I knew the instant I spotted the J. Wray. I had forgotten he had it, though of course it was the base spirit for the ratafia des noyaux. I patiently waited my turn and then gave my order. \"You've got this?\" I asked. As if there were any question.\nThe first day of Tales, I had still been bright-eyed and outgoing. A couple of tastings in, I spotted Wayne Curtis and Jeff Berry talking with another gentleman on the mezzanine at the conference hotel. I walked right over and introduced myself, saying to Wayne and Jeff that their books continued to sell very well at the Boston Shaker. I also told them about my dream that someday we would once again have authentic Old Medford rum on the market. Their eyes collectively widened - the third gentleman turned out to be famed rum collector Steve Remsberg. He asked me if I'd ever tasted a New England rum, and I sadly shook my head. And then he oh so casually mentioned that he might be having a tasting at his house at the end of Tales, and maybe an old New England rum would be on the docket. I walked away from that conversation with Steve's phone number and a small amount of amazement that I had the nerve to introduce myself in the first place. Over the next few days, we ran into Wayne several times, and he was careful to impress upon me the honor I had been accorded in being invited to Steve's tasting. But still I hesitated to call as my ingrained shyness took over. By the last day of Tales, my ability to socialize had dwindled to almost nothing, and I had gotten maybe 7 hours of sleep total over the past 2 nights. I wanted nothing more than to relax by the pool. Still, I knew it would be the height of foolishness to let this opportunity pass. So after settling into the hotel on our last night, I begged Fred to make the fateful phonecall for me. Steve was perfectly gracious and gave us his address and directions. I took a shower, put on my new favorite skirt, and headed down to the lobby to fetch a taxi. We were the first Tales stragglers to arrive, and Steve and his wife Cheryl made us feel right at home with a serving of the house rum punch. Soon Jeff, Wayne and his wife Louise, and a couple of others arrived. The relaxed atmosphere was the perfect way to unwind after a hectic week. Delicious food, good company. I noted the little plaque on the family room wall, about 3 or so feet from the floor, which indicated the water-line in the house from Katrina.\nWe all gathered around the bar as Steve brought out a bottle of Austin, Nichols & Co. Old New England Rum, distilled in Everett, MA and then aged 17 years in wood. I blushed crimson as Steve announced to the room that this would be the first rum we would be tasting, in honor of my presence, and in hopes that the style would someday soon be revived. I raised my glass to those assembled and sipped. I gave my first few impressions to Steve - almost like a combination of rum and whiskey. The first sip smelled and tasted very like bourbon. This rum had been bottled in bond and its heat left a waxy feeling on my lips. It was much drier than I had anticipated, with almost a sour cherry flavor. Wayne said it had probably been aged in whiskey barrels. As the rest of the crowd compared notes, I backed off to the side to savor and record. Dry, almost metallic, little to no caramel, stone fruit, ferric, like overcooked molasses. I frantically tried to capture in writing what I was tasting. I hadn't tasted anything quite like it, and Steve told me that this particular rum was characteristic of all the New England rums he's ever tasted. Other rums (pre-revolution Cuban, old London dock-aged Jamaican) were offered up for tasting, and out of politeness (and a sense of awe) I sampled a couple. But I hoarded the flavor of the old New England on my tongue, on the remote possibility that I might one day taste a modern version. I didn't want any other flavor memories to overwrite this experience before I had a chance to completely internalize it. As the evening wore down and folks began to gather to leave. Steve pulled me aside in the kitchen. He pulled out a little nip bottle, still sealed, and handed it to me with a twinkle in his eye: \"For the cause.\" The label said Caldwell's Old Newburyport rum.\nWhen I walked up to Wayne, Jeff, and Steve that first day, I had no idea how the idea of reviving the style would become reality. The evening of the tasting, Wayne said he had gotten an email that some Matt guy was working on it - already had a lead on a space for lease in Boston, currently wading through the permits. A web search the day after I got home revealed nothing about who this person might be. As I began to relax back into normal post-Tales life, I thought it was all some crazy dream. Then a couple of days ago, two guys walked into the Boston Shaker and asked to speak to Adam about making bitters. One of the guys mentioned wanting to know about some drink slut guy in Boston who was making bitters, and Adam pointed me out. He stuck out his hand and introduced himself as Matt. Old New England rum had once again found me.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "[blood and nog]", "url": "https://cocktailvirgin.blogspot.com/2010/08/blood-and-nog.html", "published": "2010-08-10T15:47:00.003-04:00", "updated": "2017-08-28T14:10:25.559-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (other)", "cherry brandy", "egg", "punt e mes", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Kilkerran Scotch", "1/2 oz Cherry Heering", "1/2 oz Punt e Mes", "1/4 oz Simple Syrup", "1 dash Fee's Peach Bitters", "1 Egg Yolk" ], "instructions": "Shake with ice and strain into a rocks glass filled with fresh ice. Garnish with grated nutmeg and straws.", "body_text": "1 1/2 oz Kilkerran Scotch\n1/2 oz Cherry Heering\n1/2 oz Punt e Mes\n1/4 oz Simple Syrup\n1 dash Fee's Peach Bitters\n1 Egg Yolk\nShake with ice and strain into a rocks glass filled with fresh ice. Garnish with grated nutmeg and straws.\nFor my second drink at Eastern Standard a week and a half ago (part of my birthday bar crawl), I challenged bartender Hugh Fiore to come up with a drink that paired Scotch with egg yolk. The idea came from a soundbite I overheard at Tales of the Cocktail about how umami can influence the flavor of Scotch; however, I did not hear the rest of how that Scotch-yolk pairing would work, so I decided to try it first hand. While egg yolk drinks are more traditionally associated with the winter, my curiosity knows no season.\nHugh described how one of Chicago's Violet Hour's drinks influenced him; that drink, the Golden Age, was a combination of rum, egg yolk, lemon juice, Cherry Heering, and lemon bitters. Hugh's drink lacked the citrus component of the Golden Age and instead seemed to have a\nBlood and Sand\ndirectionality to it. The drink started with a nutmeg-spiced nose. A light cherry flavor on the sip played with the complex Punt e Mes notes, while the Scotch came out the most on the swallow. The egg yolk contributed greatly and mellowed out the drink with a bounty of creamy notes. As the ice melted, the Scotch became rather prominent in the flavor profile.\nMidway through my drink, bar manager Jackson Cannon came by to talk. When he asked what I was drinking, Jackson responded to my mention that Hugh's drink was \"a Blood and Sand all nogged out\" by commenting on how the egg yolk and orange juice would be playing similar roles here and in the Blood and Sand, respectively. Orange juice, unlike most citrus, is good for taming rougher flavors. A good example would be during Prohibition when rather horrid bathtub gin was common, and bartenders of the day developed drinks like the Orange Blossom (the original Gin'n'Juice) or called upon pre-Prohibition ones like the Bronx to mitigate the poor quality of the spirit. Of course, to one up the orange juice's effect in the Bronx, there is the orange juice and egg yolk-containing\nBronx Golden\nthat Green Street proudly keeps on their A-to-Z cocktail menu.\nI am not sure what the punchline to the Scotch and egg yolk soundbite was, but perhaps it did not matter. Overall, I was quite pleased by the drink, although I would probably recommend a try more in the colder months to come. For my last drink at Eastern Standard that afternoon, I asked Hugh Fiore if they had Old Tom Gin at the bar and then requested his best\nMartinez\nto round out this portion of my afternoon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNe55zcfF001bIOSqHqmpGTCm68gJZi30GGLNRs76D-yQEEm0VnZTYQEL5fg1Pxth0SVepntdmTNPCnX89xgsxPg9iI6ioI0fhDgjjQuTeAROZZGc6NwrFhQaMEMeOnJnnSDd4BwIxBOA/s320/birthday117.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNe55zcfF001bIOSqHqmpGTCm68gJZi30GGLNRs76D-yQEEm0VnZTYQEL5fg1Pxth0SVepntdmTNPCnX89xgsxPg9iI6ioI0fhDgjjQuTeAROZZGc6NwrFhQaMEMeOnJnnSDd4BwIxBOA/s800/birthday117.jpg", "comment_count": 1 }, { "title": "three to one", "url": "https://cocktailvirgin.blogspot.com/2010/08/three-to-one.html", "published": "2010-08-10T16:57:00.003-04:00", "updated": "2017-08-28T14:08:37.974-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar", "year": null }, "categories": [ "#clio", "apricot liqueur", "gin", "lime juice" ], "ingredients": [ "1 1/2 oz 110 Proof Old Raj Gin", "3/4 oz Rothman and Winter Orchard Apricot", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz 110 Proof Old Raj Gin\n3/4 oz Rothman and Winter Orchard Apricot\n1/2 oz Lime Juice\nShake with ice and strain into a coupe glass.\nAs the Red Sox game was drifting into the later innings, I decided to leave Eastern Standard and make my way home or perhaps elsewhere. At that point, I just knew that I needed a change of venues. I also knew that I did not want to get on the subway and have to take the shuttle bus from Park Street to Kendall, so walking in the direction of Central Square seemed like a good idea. Once at the corner of Commonwealth and Mass Ave, I guided myself in the direction of Clio to see if Todd Maul was at the stick. While this move did not get me out of the Kenmore area for when the Red Sox game soon let out, I figured that Clio would not be influenced as much by the efflux.\nTodd was indeed there although his new haircut coupled with his glasses threw me for a second; however, Todd's game was not thrown in the slightest, and he already had a drink idea for me the moment I sat down. The Three to One from Ted Haigh's book was what he proposed. I wondered for a second if the drink was the \"Three-Two-One\" which the recipe almost matches if the apricot liqueur was boosted a notch. Haigh cites the drink's origin as the Old Waldorf-Astoria Bar before Prohibition; furthermore, the name refers to a horse having 3:1 odds at the track. Todd was amazed at how overproof gin knocks back the sweetness of the drink. This was something that was\ndiscussed\nat the \"At Full Sail: The History and Application of Spirits at Proof, Navy Strength, and Overproof\"\nsession\nat Tales of the Cocktail this year. Haigh described the spirit requirements as, \"A powerful gin is needed to stand up to the rich-sweet flavor of apricot liqueur and the acid of the lime.\"\nWhile Haigh calls for a 100 proof gin, Todd grabbed for the 110 proof Old Raj from Cadenhead. The Three to One greeted me with an apricot aroma accompanying a hint of lime. Perhaps a freshly cut lime wedge as Haigh's recipe calls for would have added this aroma, but generally wedges and wheels serve more as eye candy (or something to fiddle with to negligibly adjust the balance). I was impressed at how well the heat of the gin cut into the apricot and lime flavors. The overproof nature of the gin was not overwhelming after the dilution process during shaking, but the extra punch was definitely noted.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqUjQOM_PH_V2EWrRwGVbER5NmoUJe_-byEuHLm4abhkPKE-u6F9p6jYC7H_i8VIPTPKLp1gJk_i6Mok0U_WOimVKBinDWIx6bbjh1OyYmFq616nRzQlkfzKqNR2f0kiaO_LUi0jGJwg/s320/birthday118.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqUjQOM_PH_V2EWrRwGVbER5NmoUJe_-byEuHLm4abhkPKE-u6F9p6jYC7H_i8VIPTPKLp1gJk_i6Mok0U_WOimVKBinDWIx6bbjh1OyYmFq616nRzQlkfzKqNR2f0kiaO_LUi0jGJwg/s800/birthday118.jpg", "comment_count": 4 }, { "title": "the simon", "url": "https://cocktailvirgin.blogspot.com/2010/08/simon.html", "published": "2010-08-12T16:15:00.002-04:00", "updated": "2017-08-28T14:07:55.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "averna", "bitters (mole)", "cherry brandy", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1/2 oz Averna", "1/2 oz Lemon Juice", "1/4 oz Cherry Heering", "1 dash Fee's Aztec Chocolate Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Rittenhouse 100 Rye\n1/2 oz Averna\n1/2 oz Lemon Juice\n1/4 oz Cherry Heering\n1 dash Fee's Aztec Chocolate Bitters\nShake with ice and strain into a coupe glass.\nStill in the midst of my birthday bar crawl, I was just finishing my first drink at Clio, my second stop, when bartender Todd Maul handed me a coupe glass filled with reddish-brown contents. \"The Simon,\" he explained, \"It was named after a bar regular around town.\" Somewhere about this time, Eastern Standard bartender Nichole Lebedevitch joined me at the bar stool to my left. I am not sure whether free food was being brought out to us because it was my birthday or because Nicole is just that awesome and I happened to be sitting next to her. Unfortunately for me, Clio's food is mainly fish based, and fortunately for Nicole, she was sitting next to a vegetarian. At least, I had a tempting drink to make up for the food I was sliding over.\nThe Simon started with an aroma that swirled with rye whiskey and spiced cherry aromas. The taste was a lemon crispness that paired well with the Heering and Averna richness, and this was followed by the rye's strength on the swallow. Basically, the Simon was a bittered\nHigh Hat\n; however, it was a little less bright but more earthy than the High Hat.\nI was only part way through my Simon when Todd presented me with a\nDiablo\n. The name of the drink certainly summed his generous intentions. After the Three to One, the Simon, and now the Diablo were drained, I paid my bill, bid my adieu, and headed out into the early evening summer heat. All I knew was that I did not want to get on the subway and deal with the construction and the shuttle bus, so I headed in the direction of the Mass Ave bridge on foot.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSK7dPhhMtskGgTJXhwO2iIbEMQFc4rPO3QxYzO_NJ9KK0eBAtlMyVZ7V9FWJTTFXtGK4A_C5EifdDYpgk4SnK3ivEZTSNYE2zdzDQltIYRjQicJ5nRMBjuT8m3QMWufypzyPWtYBSjKM/s320/birthday119.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSK7dPhhMtskGgTJXhwO2iIbEMQFc4rPO3QxYzO_NJ9KK0eBAtlMyVZ7V9FWJTTFXtGK4A_C5EifdDYpgk4SnK3ivEZTSNYE2zdzDQltIYRjQicJ5nRMBjuT8m3QMWufypzyPWtYBSjKM/s800/birthday119.jpg", "comment_count": 0 }, { "title": "tony montana", "url": "https://cocktailvirgin.blogspot.com/2010/08/tony-montana.html", "published": "2010-08-12T18:36:00.003-04:00", "updated": "2017-08-28T14:07:01.334-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "DrinkBoston", "year": null }, "categories": [ "#trina's starlite lounge", "benedictine", "bitters (orange)", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Pyrat Rum", "3/4 oz Carpano Antica Sweet Vermouth", "1 barspoon Benedictine", "3 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry and an orange twist.", "body_text": "2 oz Pyrat Rum\n3/4 oz Carpano Antica Sweet Vermouth\n1 barspoon Benedictine\n3 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a cherry and an orange twist.\nAfter leaving my second locale on my birthday bar crawl, I headed down Mass Ave and over the bridge into Cambridge. Once in the heart of Central Square, I considered my options. I was not sure if my birthday celebration state was proper for Rendezvous or Craigie on Main once the last of Clio's libations had entered my blood stream. I was tempted to visit Derric at Green Street and order a Peanut Malt Flip in order to get a laugh, but I figured that a small breather would be best. Therefore, I continued my walk from Commonwealth Ave all the way to Inman Square on the way home to Winter Hill. When I was passing by Trina's Starlite Lounge, I peeked in the window to the parlor and spotted Emma Hollander at the stick and a few open seats at the bar. At that point, I knew that I had found my third destination for my crawl, and I gave Andrea a call to invite her to join me (she had been working at the Boston Shaker all day).\nThe drink I chose was one that I had wanted to try ever since Lauren Clark wrote about it in DrinkBoston, namely the\nTony Montana\n. Lauren wrote about it along side Eastern Standard's\nFrobisher\non the trend of \"bad guy\"-named cocktails. Here, Al Pacino's character in\nScarface\nis honored by way of a rum\nPreakness\n-style cocktail. The Tony Montana's aroma was strong with orange oil and hints of the Pyrat Rum poking through. The sip was an elegant balance of the richness of the rum and the complexity of the Carpano Antica and Benedictine. Indeed, this drink was a fine way to cap off my birthday bar crawl, and many thanks to the bartenders at Eastern Standard, Clio, and Trina's for making it all possible!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtErVEjWliJjVBC1XA5VIijtBABzpMu_n1JTjhAqT4shS1seV7vemzmgEFh8UuELy7LOZ_G7x_zkflkyDGHV9XTDnN1v-xXS2LnSGoO4LT3pM-dGwz4FSgh_Yu5yJTZX_5jQlUz1wdd1k/s320/birthday122.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtErVEjWliJjVBC1XA5VIijtBABzpMu_n1JTjhAqT4shS1seV7vemzmgEFh8UuELy7LOZ_G7x_zkflkyDGHV9XTDnN1v-xXS2LnSGoO4LT3pM-dGwz4FSgh_Yu5yJTZX_5jQlUz1wdd1k/s800/birthday122.jpg", "comment_count": 0 }, { "title": "four flush cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/08/four-flush-cocktail.html", "published": "2010-08-14T16:25:00.005-04:00", "updated": "2017-08-28T14:05:56.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The How and When", "year": 1938 }, "categories": [ "grenadine", "rum", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "1/2 Bacardi Rum (1 oz El Dorado 3 Year)", "1/4 Swedish Punsch (1/2 oz Homemade Ellestad Recipe)", "1/4 Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Grenadine (1 barspoon Mulberry Syrup)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Bacardi Rum (1 oz El Dorado 3 Year)\n1/4 Swedish Punsch (1/2 oz Homemade Ellestad Recipe)\n1/4 Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Grenadine (1 barspoon Mulberry Syrup)\nStir with ice and strain into a cocktail glass.\nOn Sunday night (now almost 2 weeks ago), I reached for my new acquisition of Hyman Gale's\nThe How and When\nfrom 1938 (well mine is a 1945 reprint). The book was recommended a while back by Ted Haigh in a DrinkBoston\npost\n, and I finally spotted it online for cheap on Amazon's used book section. Well, it was a semi-new purchase for it arrived right before we left for Tales of the Cocktail and sat there patiently until we got back.\nThe drink that called out to me that night was the Four Flush Cocktail which can also be found in the\nSavoy Cocktail Book\namongst other places. The name, while sounding slightly scatological, refers to the poker hand where 4 of the 5 cards are all of the same suit and the player has a little under 20% chance of completing the flush proper. For this drink, we used a slightly more flavorful rum than today's Bacardi, namely El Dorado 3 Year, but one that might not have been as flavorful as the Bacardi of the book's era which was somewhere between a Cuban and a Martinician rum. Moreover, instead of grenadine, I used mulberry syrup which contributed to the drink's aroma besides donating a richer color than most grenadines; perhaps the grenadine's color was meant to symbolize a string of hearts or diamonds cards. The sip was sweet and lightly flavored, while the swallow was full of vermouth and the punsch's Batavia Arrack and spices which dried out the balance considerably. The Four Flush Cocktail seems like it should be more natural of a citrus drink instead of a dry vermouth one, but the vermouth did give it a degree of elegance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSJPWuhqEVOh_eNRSEFxw_pg3c9q-sZpZOzKaQa_Iy_JnzXbhRJ30v6oThbPlygdsm4nmFFdW58Rgneck9YRQDejfYXItRaoWFFoy0wi9OdwNP5vbgDMhFitaTzNVs-_LIQP-t8vP3fI/s320/fourflush123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSJPWuhqEVOh_eNRSEFxw_pg3c9q-sZpZOzKaQa_Iy_JnzXbhRJ30v6oThbPlygdsm4nmFFdW58Rgneck9YRQDejfYXItRaoWFFoy0wi9OdwNP5vbgDMhFitaTzNVs-_LIQP-t8vP3fI/s800/fourflush123.jpg", "comment_count": 0 }, { "title": "delores park swizzle", "url": "https://cocktailvirgin.blogspot.com/2010/08/delores-park-swizzle.html", "published": "2010-08-14T18:17:00.006-04:00", "updated": "2025-08-08T12:15:42.460-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co.", "year": null }, "categories": [ "bitters (aromatic)", "falernum", "lime juice", "sherry", "simple syrup (ginger)", "tequila" ], "ingredients": [ "1 oz Amontillado Sherry (Lustau)", "1 oz Tequila (Lunazul Reposado)", "3/4 oz Ginger Syrup (Homemade)", "3/4 oz Lime Juice", "1/4 oz Velvet Falernum" ], "instructions": "Shake with ice and strain into a Collins or Pilsner glass filled with crushed ice. Swizzle to mix. Top with 4 dashes of aromatic bitters (Fee's Whiskey Barrel) and garnish lavishly with mint. Add a straw.", "body_text": "1 oz Amontillado Sherry (Lustau)\n1 oz Tequila (Lunazul Reposado)\n3/4 oz Ginger Syrup (Homemade)\n3/4 oz Lime Juice\n1/4 oz Velvet Falernum\nShake with ice and strain into a Collins or Pilsner glass filled with crushed ice. Swizzle to mix. Top with 4 dashes of aromatic bitters (Fee's Whiskey Barrel) and garnish lavishly with mint. Add a straw.\nOne of the media lunches at Tales of the Cocktail was hosted by the Secret Sherry Society. At that event, they handed out booklets with the semi-finalist recipes for last fall's Vinos de Jerez (Sherry) Cocktail Competition. Included in the listing were two Boston ones: Misty Kalkofen's\nDunaway\nthat Misty made Andrea last year, and Corey Bunnewith's Balao Swizzle which we made a few days ago and will write about soon. On Tuesday a week and a half ago, the Delores Park Swizzle, created by Thomas Waugh of Manhattan's Death & Co., matched our mood that night and got the green light.\nThe swizzle started with an aroma of sherry paired with mint. Sherry also appeared on the front of the sip along with a sweet lime flavor, and the swallow was a complementary dose of ginger and tequila that rounded out the drink quite nicely. After a few sips, the ginger's spice and the sherry's nuttiness pleasantly began to linger on the tongue, and after several more sips, the cinnamon notes from the floated aromatic bitters began to enter into the equation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwn7xUh0cmNeOIk8rIym48xWjh2xRRzi_6rVrFV3sDsikGkN4o38nNcZty0XtkRQZJ8e8vFSrpXorzUtPSwkTjCzFF5yyVzJ_diWkn4_V-cuBLmY6cMBnDEZMXpyJEMJCDkba4R8RFOMU/s320/delorespark125.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwn7xUh0cmNeOIk8rIym48xWjh2xRRzi_6rVrFV3sDsikGkN4o38nNcZty0XtkRQZJ8e8vFSrpXorzUtPSwkTjCzFF5yyVzJ_diWkn4_V-cuBLmY6cMBnDEZMXpyJEMJCDkba4R8RFOMU/s800/delorespark125.jpg", "comment_count": 0 }, { "title": "contrabandista", "url": "https://cocktailvirgin.blogspot.com/2010/08/contrabandista.html", "published": "2010-08-14T19:00:00.002-04:00", "updated": "2017-08-28T14:04:37.549-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (orange)", "grenadine", "lime juice", "pisco", "vermouth (dry)" ], "ingredients": [ "1 oz Pisco", "1 oz Dry Vermouth", "1/2 oz Lime Juice", "1/2 oz Grenadine", "1 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Pisco\n1 oz Dry Vermouth\n1/2 oz Lime Juice\n1/2 oz Grenadine\n1 dash Orange Bitters\nShake with ice and strain into a cocktail glass.\nFor Thursday Drink Night a little over a week ago on Mixoloseum's\nchatroom\n, the theme was \"Revamped Classics.\" The classic I chose to modify was the non-Chartreuse\nScofflaw\nby switching the spirit and citrus from whiskey and lemon to Pisco and lime. In keeping with the smuggling theme of the original Prohibition era cocktail, I named my version the Contrabandista to add a Spanish twist to match the spirit choice. Tequila almost got the nod as the rye or Bourbon substitute; while Tequila would keep with the story line of Prohibition better, I thought Pisco would make for a more unique drink.\nThe Contrabandista's citrus and grenadine aromas merged well with the Pisco on the sip. The sip started sweet from the grenadine and got more tart on the swallow from the lime coupled with the vermouth. Moreover, the vermouth added a nice degree of complexity on the swallow to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMiNSI9iQ5ilNbcFp7iaoJiShIEHNJOH5FBnLCHjM7I1CCuPrPkYfYMTC4VV7JCWxnmbCN-a6-sK1Fb_JqVfYMdZOALiGTCV7ciycF7eBhKrkzJLG_zCVybsntLnmxElNNB_GKvH4H9Y/s320/contrabandista130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMiNSI9iQ5ilNbcFp7iaoJiShIEHNJOH5FBnLCHjM7I1CCuPrPkYfYMTC4VV7JCWxnmbCN-a6-sK1Fb_JqVfYMdZOALiGTCV7ciycF7eBhKrkzJLG_zCVybsntLnmxElNNB_GKvH4H9Y/s800/contrabandista130.jpg", "comment_count": 4 }, { "title": "bartender on acid", "url": "https://cocktailvirgin.blogspot.com/2010/08/bartender-on-acid.html", "published": "2010-08-14T19:48:00.003-04:00", "updated": "2017-08-28T14:02:32.488-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "fernet-branca", "pineapple juice", "rum" ], "ingredients": [ "1/3 Fernet Branca", "1/3 Smith & Cross Rum", "1/3 Pineapple Juice" ], "instructions": "Shake without ice and strain into a shot glass or rocks glass using 1/2 oz or 1 oz portions each, respectively. Shaking with ice and either pouring or straining into a rocks glass (1 oz portions for each ingredient) are viable options.", "body_text": "1/3 Fernet Branca\n1/3 Smith & Cross Rum\n1/3 Pineapple Juice\nShake without ice and strain into a shot glass or rocks glass using 1/2 oz or 1 oz portions each, respectively. Shaking with ice and either pouring or straining into a rocks glass (1 oz portions for each ingredient) are viable options.\nFor a late addition to the Thursday Drink Night: Revamped Classics, Gabe of\nCocktailNerd\nhad been goading me into revamping the not-so-classic\nGator Cum\n, a shooter that the neighborhood bar next to the Mixo House at Tales made for us. Instead, I opted to revamp a shooter that I had already given some consideration. One Sunday night at Drink, a bunch of restaurant industry folk came into the bar and one of them asked Ben Sandrof first for a Zima, then a Surfer on Acid, and lastly something with Bacardi Limon before giving up and letting Ben make a drink for him. When I spoke to John Gertsen about it later, we discussed the role of a bar to serve the drinks requested versus attempting to stick to a drink program concept. John explained that the bar did not have the proper inventory to make any of his three requests (and Zima had been discontinued for a few months at that point); however, I wondered if the bar could have made their best shot at a Surfer on Acid. I thought about the time I went to Drink for a nightcap after attending a networking event at a bar that had frozen drinks; when John heard that I had been at that bar, he brought out one of his vintage ice shavers and asked if I wanted a frozen drink old school style. I guess if that guy had asked for a 19th century version of a Surfer on Acid, Ben or John would have jumped at the opportunity.\nFor those luckily not in the know, the Surfer on Acid is an equal parts drink of Jägermeister, Malibu or other coconut rum, and pineapple juice. To make the Bartender on Acid, I considered the role of Fernet-Branca as \"\nbartender's handshake\n\" and decided it would be the perfect substitution for the herbal Jägermeister liqueur. While the pineapple juice could stay, the coconut rum had to go. What to substitute it with? The most fetishy rum of the moment:\nSmith & Cross\n. Smith & Cross packs a wallop both in proof and in flavor. Very few things can compete with its might.\nWhen we did the BOA shot at Drink Night, Gabe commented that finally there was a drink that could put Smith & Cross in its place. Indeed, Fernet and the rum were equals in the drink and the pineapple juice functioned to add some softer notes to the tussle. The Bartender on Acid was a surprisingly good shooter as well as a decent sipper. Since Smith & Cross is modeled after Jamaican rums prevalent in the 19th century, this recipe solved my riddle from a year or so ago.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "honeymoon cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/08/honeymoon-cocktail.html", "published": "2010-08-16T15:35:00.002-04:00", "updated": "2017-08-28T14:01:42.381-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bob Cobb", "source": "Brown Derby", "year": null }, "categories": [ "#lineage", "benedictine", "calvados", "curacao", "lemon juice" ], "ingredients": [ "2 oz Calvados", "1/2 oz Benedictine", "1/2 oz Orange Curaçao", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Calvados\n1/2 oz Benedictine\n1/2 oz Orange Curaçao\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Friday night a week and a half ago, Andrea and I went down to Coolidge Corner to get dinner at Lineage. At the bar, Ryan Lotz described the two cocktails he had chosen for that weekend's selections from Ted Haigh's\nVintage Spirits and Forgotten Cocktails\n. The one that called out to me was the Honeymoon Cocktail which was \"a signature cocktail of L.A.'s Bob Cobb's Brown Derby.\" The Brown Derby was a small chain of Hollywood restaurants that opened in the 1920s, and while they did have a Brown Derby Cocktail, it was not one of the more\nfamous ones\nmade with Bourbon or dark rum.\nThe Honeymoon Cocktail possessed an apple and Benedictine-laced aroma. I was surprised that the drink was not overly sweet as I first suspected from hearing the proportions; indeed, the lemon juice provided a decent amount of crispness, plus Benedictine while sugarful is not incredibly sweet due to its bitter complexity. Moreover, the Benedictine's spice did a good job complementing the fruit notes in the drink. Ryan was correct in declaring that this recipe was one of the winners of Haigh's book.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzHfE6EAl9ZqGA7tRDUkATOlZOQLmSk3IcvHvft197AjCl3hwz61YNAcuCAg2J33aSZne0n1hRYtCOo_W3tssFeFJwWdSqp0pVhIUhpu_8jqFlsZarsP_czfPl9R5QtZV45t7m4eqVE8/s320/honeymoon131.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzHfE6EAl9ZqGA7tRDUkATOlZOQLmSk3IcvHvft197AjCl3hwz61YNAcuCAg2J33aSZne0n1hRYtCOo_W3tssFeFJwWdSqp0pVhIUhpu_8jqFlsZarsP_czfPl9R5QtZV45t7m4eqVE8/s800/honeymoon131.jpg", "comment_count": 0 }, { "title": "[starboard tack]", "url": "https://cocktailvirgin.blogspot.com/2010/08/starboard-tack.html", "published": "2010-08-16T19:52:00.003-04:00", "updated": "2017-08-28T14:00:57.283-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "lemon juice", "rum", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Ragged Mountain Rum", "1 oz Lustau Amontillado Sherry", "1/2 oz Vanilla Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Ragged Mountain Rum\n1 oz Lustau Amontillado Sherry\n1/2 oz Vanilla Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass. Garnish with an orange twist.\nFor my second drink at Lineage, bartender Ryan Lotz wanted me to test out his work in progress. When I heard that it was Berkshire Mountain's rum paired with sherry, I was excited to give it a try. The rest of the drink was a sour mix of fresh lemon juice and vanilla-infused simple syrup.\nThe orange aroma from the twist worked well with the rum and sherry flavors on the sip. The lemon appeared a little later in the sip followed by a lingering vanilla note and nuttiness of the Amontillado sherry. When I let Andrea have a taste, she commented that it was a \"really good dessert cocktail.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4s6T9sIgRd2nl0UACFyfkROuJe9F1FaO0sfSUdBkB53M0zo15hDL2VA-Z-BxGaM3UDvbvJZrtnv63P8hF3e57JOJ38eyi6iubQ5NfzFQkySFOF2MI-5ZEVyv5wGsrJ37KPGLwZ0Mw3u4/s320/lineage132.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4s6T9sIgRd2nl0UACFyfkROuJe9F1FaO0sfSUdBkB53M0zo15hDL2VA-Z-BxGaM3UDvbvJZrtnv63P8hF3e57JOJ38eyi6iubQ5NfzFQkySFOF2MI-5ZEVyv5wGsrJ37KPGLwZ0Mw3u4/s800/lineage132.jpg", "comment_count": 0 }, { "title": "illuminations", "url": "https://cocktailvirgin.blogspot.com/2010/08/illuminations.html", "published": "2010-08-17T16:43:00.003-04:00", "updated": "2017-08-28T14:00:26.456-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "dry shake", "attribution": { "creator": "Daniel Shoemaker", "source": "Left Coast Libations", "year": null }, "categories": [ "egg white", "lemon juice", "maple syrup", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Lunazul)", "1 oz Lemon Juice", "3/4 oz Lustau East India Sherry", "1/2 oz Grade B Maple Syrup", "1/2 oz Egg White (1/2 Egg White)" ], "instructions": "Dry shake, add ice, and shake again. Double strain into a coupe glass.", "body_text": "1 1/2 oz Reposado Tequila (Lunazul)\n1 oz Lemon Juice\n3/4 oz Lustau East India Sherry\n1/2 oz Grade B Maple Syrup\n1/2 oz Egg White (1/2 Egg White)\nDry shake, add ice, and shake again. Double strain into a coupe glass.\nTwo Sundays ago, we finally got around to making a drink out of the new\nLeft Coast Libations\ncocktail book that was finally released last month at Tales of the Cocktail. Subtitled \"The Art of West Coast Bartending: 100 Original Cocktails,\" the book does a rather good job portraying the Washington, Oregon, and California craft cocktail scenes through fifty bartenders who each present two recipes. The book is not laden with a lot of hard to find seasonal ingredients like many West Coast recipes are, but includes some of the more modern trends in bitters and spirits with a West Coast flare and a decent respect for the classics.\nThe drink we started with was the Illuminations by Daniel Shoemaker of Portland, Oregon's Teardrop Lounge. The drink started with a very rich sherry and tequila aroma. The egg white, sherry, and maple syrup donated a richness of flavor to the drink and thus did a decent job in mellowing out the tequila. Moreover, the lemon donated a decent amount of crispness to balance out the sweetness of the sherry and maple syrup and helped to make a delightful and complex Tequila Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiC6l3SPh9BD8ml87X2fLNCcRoWo5vUM67LyEul_NUn194Y1DSFmRlVQQG896FDVIU9kZtyHidKbJ8C6glK07jssLVyb2q5Mr-eI5RBskmP2WA6pM7ghndka0_Yh-XImhndjVtfUOh14/s320/illuminations135.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiC6l3SPh9BD8ml87X2fLNCcRoWo5vUM67LyEul_NUn194Y1DSFmRlVQQG896FDVIU9kZtyHidKbJ8C6glK07jssLVyb2q5Mr-eI5RBskmP2WA6pM7ghndka0_Yh-XImhndjVtfUOh14/s800/illuminations135.jpg", "comment_count": 2 }, { "title": "[carrol ironwood]", "url": "https://cocktailvirgin.blogspot.com/2010/08/carrol-ironwood.html", "published": "2010-08-18T16:36:00.005-04:00", "updated": "2017-08-28T13:59:51.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "mirto", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1 oz Mirto Liqueur", "1/2 oz Cinnamon Syrup" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Rittenhouse 100 Rye\n1 oz Mirto Liqueur\n1/2 oz Cinnamon Syrup\nStir with ice and strain into a coupe glass.\nOn Monday last week, Andrea and I went over to Eastern Standard for a late night dinner after my DJ set was over. We had to wait a few minutes for seats to open up at the bar, but when they did, bartender Hugh Fiore greeted us and soon began discussing drink options. When I mentioned that I had not had any rye in a while, Mr. Fiore already had a drink idea queued up.\nHugh selected Mirto, a bitter liqueur made from the myrtle berry plant, and a housemade cinnamon syrup to go with the whiskey. I was surprised at how well the Mirto and cinnamon notes not only complemented each other but paired with the spiciness of the rye whiskey. Moreover, I was impressed at how the liqueur and syrup balanced the rye for intensity, as Rittenhouse can often be pretty domineering. The drink had almost no aftertaste at first; however, after a few sips, the cinnamon notes began to build on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYR8116YOabrkvAn2MenyU9_SjxamHmqMZ3eQ7m8Qv4mPSRMh2_1rtsVGQ7DL4SJcMjvo8w1FynskzEIe8jOmclFPkoRdrmD3oVdMWisHh_rdmMeMmm0X3qrfvevG4CIySYtsUtLiQKc/s320/fiore136.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYR8116YOabrkvAn2MenyU9_SjxamHmqMZ3eQ7m8Qv4mPSRMh2_1rtsVGQ7DL4SJcMjvo8w1FynskzEIe8jOmclFPkoRdrmD3oVdMWisHh_rdmMeMmm0X3qrfvevG4CIySYtsUtLiQKc/s800/fiore136.jpg", "comment_count": 0 }, { "title": "[jimmy lane swizzle]", "url": "https://cocktailvirgin.blogspot.com/2010/08/jimmy-lane-swizzle.html", "published": "2010-08-18T19:45:00.003-04:00", "updated": "2017-08-28T13:58:43.290-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "muddle", "attribution": { "creator": "Jim Lane", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "bitters (other)", "bitters (Peychaud's)", "lemon juice", "lime juice", "pimento dram", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Barbancourt 8 Year Rum", "3/4 oz Spiced Simple Syrup", "3/8 oz Lemon Juice", "3/8 oz Lime Juice", "1 barspoon Allspice Dram" ], "instructions": "Muddle mint at the bottom of a highball glass. Add rest of ingredients and crushed ice, swizzle to mix, and top with Angostura, Peychaud's, and housemade citrus bitters. Garnish with mint sprigs and a straw.", "body_text": "Leaves 2 sprigs Mint\n1 1/2 oz Barbancourt 8 Year Rum\n3/4 oz Spiced Simple Syrup\n3/8 oz Lemon Juice\n3/8 oz Lime Juice\n1 barspoon Allspice Dram\nMuddle mint at the bottom of a highball glass. Add rest of ingredients and crushed ice, swizzle to mix, and top with Angostura, Peychaud's, and housemade citrus bitters. Garnish with mint sprigs and a straw.\nFor my second drink of the evening at Eastern Standard last Monday, I offered bartender Jim Lane possible directions of a swizzle or an egg white drink. Jim seemed more excited by the swizzle option and went off to create this mint and spice one. With the muddled mint on the bottom and bitters on the top, the drink looked very much like the Italian of Ghanaian flag before the mint garnish was added. That garnish imparted a rather robust mint nose, while the muddled mint added a large quotient of flavor on the sip. The other strong note in the drink was the spice from the flavored simple syrup on the sip and the allspice dram on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1boji0QBx85OffyGgi9W2ksUfIBEL4HIfmCNIy8q311Z0bzNwGbmLN3HnBIm-gkBTtzCFLfvRdBO_gOuQ_bHsIiGkYlQc-kSRweC-zCIdWvhEc8JtX6HQCTKvzONnTxcubaaK1t-meQ/s320/jimmylane138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1boji0QBx85OffyGgi9W2ksUfIBEL4HIfmCNIy8q311Z0bzNwGbmLN3HnBIm-gkBTtzCFLfvRdBO_gOuQ_bHsIiGkYlQc-kSRweC-zCIdWvhEc8JtX6HQCTKvzONnTxcubaaK1t-meQ/s800/jimmylane138.jpg", "comment_count": 0 }, { "title": "balao swizzle", "url": "https://cocktailvirgin.blogspot.com/2010/08/balao-swizzle.html", "published": "2010-08-19T14:02:00.003-04:00", "updated": "2017-08-28T13:57:52.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Corey Bunnewith", "source": "Secret Sherry Society", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "falernum", "lime juice", "sherry" ], "ingredients": [ "3 oz Dry Oloroso Sherry (Lustau Don Nuño)", "1/2 oz Velvet Falernum", "1/2 oz Liqueur Amaro (Averna)", "3/4 oz Lime Juice", "1/2 tsp Toasted Caraway Seeds (*)" ], "instructions": "Muddle toasted caraway seeds in a Collins glass. Add all liquid ingredients, fill with crushed ice, and swizzle to mix. Float a barspoon of Angostura Bitters over the top for garnish.", "body_text": "3 oz Dry Oloroso Sherry (Lustau Don Nuño)\n1/2 oz Velvet Falernum\n1/2 oz Liqueur Amaro (Averna)\n3/4 oz Lime Juice\n1/2 tsp Toasted Caraway Seeds (*)\nMuddle toasted caraway seeds in a Collins glass. Add all liquid ingredients, fill with crushed ice, and swizzle to mix. Float a barspoon of Angostura Bitters over the top for garnish.\nAs I mentioned during the\nDelores Park Swizzle\nentry, the drink book handed out by the Secret Sherry Society had some rather delicious looking drinks. The one we made Tuesday last week was one by Boston's own Corey Bunnewith, and like the Delores Park, his drink was also a swizzle. I used Averna for the \"Liqueur Amaro\" in the recipe; however, I just noticed that\nDrinkBoston\nlisted it as the more floral Meletti amaro in the posting last December.\nThe Balao Swizzle started with an aroma of caraway seeds, lime, and Averna. The drink tasted vaguely like coffee for it had a rich and toasted flavor on the sip and a bitter note at the end. Definitely the roasting of the caraway seeds did more than just bring out the typical \"rye bread\" aroma, but the roasting added a definite toastiness to the drink. After a few sips in, the lime and falernum began to come more prominent on my palate and these two ingredients played rather well with the sherry.\n(*) Caraway seeds will pop when they are roasted (not a major deformation like popcorn, but it is audible and they jump a little). I roasted until almost half of seeds had popped. When served, the seeds at the bottom of the drink might be a nuisance when using a straw. Perhaps muddling the seeds in a mixing glass, adding all but the ice and bitters, shaking, and straining through a tea strainer over the Collins glass filled with crushed ice might be a better option.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRbMnftQGcB2MrQJ5U5bzcUluU1bdgopc-xhubK2KgXukRBRAFtFKTrVTQknsZ2LzkVwWo9GZuktl594q_kEcWmlpjxbhLnRGsx_5uhMv9gogMofILBmx61HYkpnlA7oW_sIv4FpsA0I/s320/balao139.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRbMnftQGcB2MrQJ5U5bzcUluU1bdgopc-xhubK2KgXukRBRAFtFKTrVTQknsZ2LzkVwWo9GZuktl594q_kEcWmlpjxbhLnRGsx_5uhMv9gogMofILBmx61HYkpnlA7oW_sIv4FpsA0I/s800/balao139.jpg", "comment_count": 4 }, { "title": "tequila mockingbird", "url": "https://cocktailvirgin.blogspot.com/2010/08/tequila-mockingbird.html", "published": "2010-08-19T15:30:00.003-04:00", "updated": "2017-08-28T13:56:27.757-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Bryn Tattan", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (Peychaud's)", "egg white", "lime juice", "mezcal" ], "ingredients": [ "2 oz Mezcal Vida", "1/2 oz Lime Juice", "1/2 oz Agave Nectar", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a rocks glass and garnish with 10 drops of Peychaud's Bitters. Draw designs in the bitters drops using a toothpick or thin straw.", "body_text": "2 oz Mezcal Vida\n1/2 oz Lime Juice\n1/2 oz Agave Nectar\n1 Egg White\nShake once without ice and once with. Strain into a rocks glass and garnish with 10 drops of Peychaud's Bitters. Draw designs in the bitters drops using a toothpick or thin straw.\nOn Wednesday last week, Andrea and I traveled over to Drink in Fort Point to celebrate Graham's birthday. For my first cocktail, bartender Bryn Tattan wanted to make me a drink she has been working on, the Tequila Mockingbird. The drink had an attractive design on the egg white foam akin to a barista's latte art. The sip started with a smooth agave flavor coupled with light lime notes; this was followed by a decent smoky signature on the swallow. Overall, the drink was refreshingly light and simple like a\nPisco Sour\n, albeit one with a more flavorful spirit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyvCXCi87o6vSXk0UqtaJYQ1gUlcraF-WvErCH-I_RmALgUQCRapDkuARvPodopvhzASJ2Rqty68FCfQWWBa1JAzhLTTjhbwq2eqnpW96pQ9uUWyyk3uuOGiSy29l5PNs-j8W6gdYpNk/s320/tequilamocking145.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyvCXCi87o6vSXk0UqtaJYQ1gUlcraF-WvErCH-I_RmALgUQCRapDkuARvPodopvhzASJ2Rqty68FCfQWWBa1JAzhLTTjhbwq2eqnpW96pQ9uUWyyk3uuOGiSy29l5PNs-j8W6gdYpNk/s800/tequilamocking145.jpg", "comment_count": 1 }, { "title": "zocalo", "url": "https://cocktailvirgin.blogspot.com/2010/08/zocalo.html", "published": "2010-08-20T19:01:00.005-04:00", "updated": "2017-08-28T13:55:55.313-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "punch cup", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (orange)", "mezcal", "simple syrup (cinnamon)", "vermouth (dry)" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1/2 oz Canela (Mexican Cinnamon) Syrup", "1/2 oz Dolin Dry Vermouth", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a punch cup or cocktail glass. Twist a lemon peel over the top and discard.", "body_text": "2 oz Del Maguey Mezcal Vida\n1/2 oz Canela (Mexican Cinnamon) Syrup\n1/2 oz Dolin Dry Vermouth\n2 dash Angostura Orange Bitters\nStir with ice and strain into a punch cup or cocktail glass. Twist a lemon peel over the top and discard.\nFor my second cocktail at Drink last week, I asked bartender Misty Kalkofen what she has been excited about making lately. She replied by asking if I was up for sticking with Mezcal. With my affirmative, she set to work on one of her newest creations, the Zócalo which translates to \"parade ground\" or \"town square.\"\nThe Zócalo started with a strong lemon aroma with a lesser cinnamon and Mezcal scent; however, after the first few sips depleted the lemon oil floating on top of the drink, the nose was dominated by the spice and agave spirit. The cinnamon did a good job of bridging the gap between the Mezcal and the dry vermouth, for it paired well with the earthy spiciness of the Mezcal and the botanicals in the vermouth. Everything seemed in harmony as the cinnamon was not overpowering in the syrup, and the Mezcal was tempered by the vermouth. Moreover, the dry vermouth worked against the sugar in the cinnamon syrup without imparting the domineering crispness of citrus.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyULq_63QGJoT06kOBPypIOkL28If4gZLh-r2lHRUkE0VuXo8OKjOnOOuRagpKXEejqdc6El_G6g12TlUUDovju73AHDLwCj7tr0d77IiJwBLcYVypoLDxbfxbdDooT8hn4wnMKS1g1ow/s320/zocolo148.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyULq_63QGJoT06kOBPypIOkL28If4gZLh-r2lHRUkE0VuXo8OKjOnOOuRagpKXEejqdc6El_G6g12TlUUDovju73AHDLwCj7tr0d77IiJwBLcYVypoLDxbfxbdDooT8hn4wnMKS1g1ow/s800/zocolo148.jpg", "comment_count": 1 }, { "title": "hanky panky (slight variation)", "url": "https://cocktailvirgin.blogspot.com/2010/08/hanky-panky.html", "published": "2010-08-20T19:45:00.005-04:00", "updated": "2025-12-15T12:01:34.451-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": null, "categories": [ "#drink", "fernet-branca", "gin", "quinquina", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "1 1/2 oz Bonal (originally Sweet Vermouth)", "1 barspoon Fernet Branca" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Plymouth Gin\n1 1/2 oz Bonal (originally Sweet Vermouth)\n1 barspoon Fernet Branca\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nWhile I was not planning on having a third cocktail at Drink, Kitty Amann showed up and wanted to do a round of Plymouth Gin drinks; therefore, bartender Misty Kalkofen asked what I would like. When I gave some thought to what gin drink I wanted, I remembered spotting a bottle of Bonal, a gentian and quinine-flavored aromatized wine, and thought about what drinks would work well with Bonal substituted for sweet vermouth. Since I had a Martinez recently, my mind jumped to the\nHanky Panky\n. When I announced my drink choice, it made Misty rather happy. Perhaps it was because it used Bonal and Fernet Branca which Misty adores, or perhaps it was because I summoned her LUPEC name (all of the members have aliases named after cocktails). Kitty liked the idea of the Bonal-Plymouth Gin Hanky Panky so much that she ordered one herself!\nThe Hanky Panky nose was full of orange oil notes. Gin flavors and Bonal's richness filled the sip, and Fernet's menthol and Bonal's gentian stood out on the swallow. The Fernet was meted out with a light touch so that it did not dominate the drink; furthermore, its flavors complemented the Bonal rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqA_-rIJR-UCkyDFNHkgvpKks6o-FoTgWTGlrIR2AVfDKnyK_nvIkPPzRA1tesObutmdHBdh5kzkcojZQNMLrmmyZKXnWKeA9fETaHuKY9awe_GNckDJgvU96Z0wV7WiLX4XdxOwiqqc/s320/hankypanky150.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqA_-rIJR-UCkyDFNHkgvpKks6o-FoTgWTGlrIR2AVfDKnyK_nvIkPPzRA1tesObutmdHBdh5kzkcojZQNMLrmmyZKXnWKeA9fETaHuKY9awe_GNckDJgvU96Z0wV7WiLX4XdxOwiqqc/s800/hankypanky150.jpg", "comment_count": 1 }, { "title": "kiwi kollins", "url": "https://cocktailvirgin.blogspot.com/2010/08/kiwi-kollins.html", "published": "2010-08-23T19:00:00.005-04:00", "updated": "2017-08-28T13:54:40.408-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "gin", "lillet", "soda" ], "ingredients": [ "2 oz Gin (Bombay Dry)", "1 oz Kiwi Shrub (see below)", "1 oz Lillet Blanc or Cocchi Americano (Cocchi)" ], "instructions": "Build in a Collins glass filled with ice. Stir and top with soda water. Garnish with a kiwi slice and a straw.", "body_text": "2 oz Gin (Bombay Dry)\n1 oz Kiwi Shrub (see below)\n1 oz Lillet Blanc or Cocchi Americano (Cocchi)\nBuild in a Collins glass filled with ice. Stir and top with soda water. Garnish with a kiwi slice and a straw.\nAfter hearing Neyah White talk about\nshrubs\nat Tales of the Cocktail last month, I began looking for ideas. I still had a strawberry and a blueberry from last year, and I tried to brainstorm about what other fruits would be delightful in shrub format. When I was at the supermarket, the display of Kiwi fruits looked rather tempting, and then the proverbial light bulb lit up... this would be perfect for the Zespri's Kiwi A-Go-Go Bloggers' Contest!\nFor a shrub recipe, I used Neyah's non-heat style instead of the\nsimmering one\nI used last year:\nKiwi Shrub\n• 3 large Zespri Kiwi (~1 1/2 cup)\n• 1 cup Sugar\n• 1 cup Apple Cider Vinegar\nPeel Kiwi fruit and break apart by squeezing through fingers. Muddle in sugar until dissolved. Let sit 24 hours at room temperature in a bowl covered by Saran Wrap. After a day, add the vinegar and let sit a week. Strain (may take some force) through a tea towel and then bottle. Store in refrigerator.\nFor a drink, I went with a tall refreshing one. I modeled it after a Collins where the shrub's vinegar and sugar would mimic the standard Collins' lemon juice and simple syrup, respectively. To add back some citrus flavors, I spiked in some Cocchi Americano (substitute Lillet Blanc).\nThe Kiwi Kollins had a very robust Kiwi aroma from the freshly cut garnish which supplemented the nose of the drink itself. The sip had a pleasant layer of Kiwi and citrus flavors that mingled well with the gin botanicals. Moreover, the vinegar worked rather well to donate the right amount of crispness to make the drink rather clean and refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6npnHiPHycKALSm0BZU_h91ld0RpFryuhyphenhyphenQ7QALBvzFrPGuNsg2Dce7aHol89TQZSNIt5CvETgMqDVCBdcYad7tDe1aU4-dVJojvuM3OJqeHr62_S9-VMkItqOuldEDPasO7GSJyzoI/s320/kiwikollins183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6npnHiPHycKALSm0BZU_h91ld0RpFryuhyphenhyphenQ7QALBvzFrPGuNsg2Dce7aHol89TQZSNIt5CvETgMqDVCBdcYad7tDe1aU4-dVJojvuM3OJqeHr62_S9-VMkItqOuldEDPasO7GSJyzoI/s800/kiwikollins183.jpg", "comment_count": 2 }, { "title": "indian summer", "url": "https://cocktailvirgin.blogspot.com/2010/08/indian-summer.html", "published": "2010-08-24T16:30:00.003-04:00", "updated": "2017-08-28T13:54:01.474-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Jacques Bezuidenhout", "source": "Food and Wine: Cocktails 2010", "year": 2010 }, "categories": [ "lime juice", "pimm's no. 1", "pineapple juice", "simple syrup", "tequila" ], "ingredients": [ "3 Cardamom Pods", "1 1/2 oz Blanco Tequila (Casa Noble)", "3/4 oz Pimm's No. 1", "1 oz Pineapple Juice", "1/4 oz Lime Juice", "1/4 oz Simple Syrup (Gomme)" ], "instructions": "Muddle cardamom and add rest of ingredients. Shake with ice and double strain into a cocktail glass. Garnish with a lime twist.", "body_text": "3 Cardamom Pods\n1 1/2 oz Blanco Tequila (Casa Noble)\n3/4 oz Pimm's No. 1\n1 oz Pineapple Juice\n1/4 oz Lime Juice\n1/4 oz Simple Syrup (Gomme)\nMuddle cardamom and add rest of ingredients. Shake with ice and double strain into a cocktail glass. Garnish with a lime twist.\nTwo Fridays ago, it was cocktail time so I opened up our newly acquired\nFood and Wine: Cocktails 2010\nand began to flip through the pages. The Tiki-like tequila drink, the Indian Summer, stood out as quite curious. Jacques Bezuidenhout, the drink's creator, commented that \"[he] love[s] the aroma of cardamom, and it works well with the spice in tequila.\" The Indian Summer reminded me of Joaquin Simo's Bourbon and rum-laden\nPunky Monkey\nthat we made back in January, and I was curious to see how tequila would fair in a similar mix.\nThe shaking generated a decent foam from the pineapple juice, and the aroma was lively with young tequila and lime notes. The beginning of the sip was a combination of the pineapple, lime, and cardamom, and this was followed by the tequila in the middle. Lastly, the cardamom appeared again on the swallow as a somewhat bitter and spicy note. Indeed, Jacques was correct -- the cardamom and the blanco tequila's peppery notes complemented each other rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCZ9CFb67MSQKqRRI_uL8yVS-MCkqWoOdPwUHT4KUHz5S6ZAceJZPuyOOmLjm6fZTH7Wtvuj3TxXeW0BnK7qAPpjpI7wwPedwhd-JFIz5uh4DMOlt3af5tUUXyB2-Tu9oPAM1wS_UXPA/s320/indiansummer152.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCZ9CFb67MSQKqRRI_uL8yVS-MCkqWoOdPwUHT4KUHz5S6ZAceJZPuyOOmLjm6fZTH7Wtvuj3TxXeW0BnK7qAPpjpI7wwPedwhd-JFIz5uh4DMOlt3af5tUUXyB2-Tu9oPAM1wS_UXPA/s800/indiansummer152.jpg", "comment_count": 0 }, { "title": "bali bali", "url": "https://cocktailvirgin.blogspot.com/2010/08/bali-bali.html", "published": "2010-08-24T17:10:00.003-04:00", "updated": "2017-08-28T13:51:53.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "stir", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "lime juice", "passion fruit syrup", "rum", "sugar" ], "ingredients": [ "1 1/2 oz Red Ronrico Rum (Blackbeard Spiced Rum)", "1/2 oz Passion Fruit Syrup (Trader Tiki)", "1/2 oz Lime Juice", "1/4 barspoon Sugar (Turbinado)" ], "instructions": "Stir the sugar in with the lime juice until dissolved. Add rest of ingredients, shake with ice, and strain into a 10 oz Highball glass. Fill with fresh ice (crushed ice would have been more space filling than cubes) and decorate with mint, cherries, and a straw.", "body_text": "1 1/2 oz Red Ronrico Rum (Blackbeard Spiced Rum)\n1/2 oz Passion Fruit Syrup (Trader Tiki)\n1/2 oz Lime Juice\n1/4 barspoon Sugar (Turbinado)\nStir the sugar in with the lime juice until dissolved. Add rest of ingredients, shake with ice, and strain into a 10 oz Highball glass. Fill with fresh ice (crushed ice would have been more space filling than cubes) and decorate with mint, cherries, and a straw.\nFor a cocktail on Saturday night a week and a half ago, I was leafing through the pages of the 1940 cocktail book,\nThe How and When\n, and spotted the small section of Tiki drinks including the\nPago Pago\nthat I had at the Franklin's Chartreuse night (apparently, this book has the earliest published recipe for the drink). Next to it was the Bali Bali which would make good use of our newly acquired bottle of Trader Tiki's passion fruit syrup. We were a little confused as to what \"Red Ronrico Rum\" would be like as it is a defunct part of that distillery's portfolio. Andrea discovered in her search that it was a dark Puerto Rican rum. Since we do not have any regular dark rums from that island (and we were not sure if their rums got much darker than gold), I figured it would be also be a good time to crack open a rum sample that had been sent to us. The Blackbeard Spiced Rum was reasonably dark and was from the correct island; while Red Ronrico was surely not the same, the Blackbeard seemed like a decent substitution for this drink.\nThe Bali Bali's mint garnish contributed greatly to the drink's nose. The rum's richness coupled rather well with the passion fruit syrup's smoothness. Meanwhile, the rum's sharpness along with the lime juice's bite did a decent job of drying out the passion fruit syrup's sweetness that was supplemented by the sugar. Finally, the Blackbeard contributed a light spice note on the swallow that added a little extra zest that was probably absent in the Red Ronrico version.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPblDWs5Vn0fQwJDHFyU8xZPo0rT0-p9BQVnHH2DP-k6gU26DDXawgpLS0fI1DEkZPSfDRu1Lwq3e1WDoQ0Q9jBdjuD7rcDo1_DJO93R_s-pA0cnr0p1HsO-B8p3YneAT6U5a6KE8Dego/s320/balibali153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPblDWs5Vn0fQwJDHFyU8xZPo0rT0-p9BQVnHH2DP-k6gU26DDXawgpLS0fI1DEkZPSfDRu1Lwq3e1WDoQ0Q9jBdjuD7rcDo1_DJO93R_s-pA0cnr0p1HsO-B8p3YneAT6U5a6KE8Dego/s800/balibali153.jpg", "comment_count": 0 }, { "title": "clt peche", "url": "https://cocktailvirgin.blogspot.com/2010/08/clt-peche.html", "published": "2010-08-26T18:44:00.002-04:00", "updated": "2017-08-28T13:51:12.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Sunday Salon", "year": null }, "categories": [ "#other", "gin", "lemon juice", "simple syrup (other)", "soda" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Peach Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a highball glass filled with fresh ice cubes. Top with soda water. Garnish with an orange twist, a mint sprig, and a straw.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Peach Syrup\n3/4 oz Lemon Juice\nShake with ice and strain into a highball glass filled with fresh ice cubes. Top with soda water. Garnish with an orange twist, a mint sprig, and a straw.\nSunday almost two weeks ago (Tales of the Cocktail and the posts that followed have made catching up to date rather a challenge), Andrea and I got a message that Ben Sandrof was hosting his Sunday Salon again. When we arrived and sat down at the bar, we noticed a few new drinks on the menu. One of them, the CLT Peche, seemed like a wonderful seasonal one that I ought not let slip by. CLT stands for Claremont, NH, where some members of Ben's family live, and when he was there last, he gathered up a bunch of peaches. Ben made a syrup with some of the peaches to use in this riff on a Tom Collins.\nThe CLT Peche started with a mint and orange oil nose that led into a pretty refreshing sip. The balance was a touch on the tart and crisp side with just enough peach flavor to match the lemon's. Andrea commented that the CLT Peche was the type of beverage you could drink all night (assuming you had the peach resources to do so).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyraCOTdA8kulpnW5etXX-Zspj40UWWT1bK8DNk2FhkorF-FVVQce0TQ69waZq5LS4odujbhtrpYGPBnkZeO8sc2kmJYl3uRqWQKJsBfgIWYh3hK4Jodxp7UsH8qzpx1xc9Z5juGutCQ/s320/cltpeche154.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyraCOTdA8kulpnW5etXX-Zspj40UWWT1bK8DNk2FhkorF-FVVQce0TQ69waZq5LS4odujbhtrpYGPBnkZeO8sc2kmJYl3uRqWQKJsBfgIWYh3hK4Jodxp7UsH8qzpx1xc9Z5juGutCQ/s800/cltpeche154.jpg", "comment_count": 0 }, { "title": "[ben-tiki sour]", "url": "https://cocktailvirgin.blogspot.com/2010/08/ben-tiki-sour.html", "published": "2010-08-26T19:22:00.006-04:00", "updated": "2017-08-28T13:50:44.384-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Ben Sandrof's Sunday Salon", "year": null }, "categories": [ "#other", "bitters (other)", "cognac", "egg white", "grapefruit juice", "lemon juice", "orgeat", "rum", "simple syrup (cinnamon)", "soda" ], "ingredients": [ "1 oz Ron Matusalem 10yr Classico Rum", "1 oz Pierre Ferrand Ambre Cognac", "1/2 oz Lemon Juice", "1/2 oz Pink Grapefruit Juice", "1/2 oz Orgeat", "1/2 oz Cinnamon Syrup", "1 Egg White" ], "instructions": "Shake with ice and double strain into a highball glass. Top with soda water and twist a grapefruit peel over the top. Garnish with 3 drops of Tiki Bitters and a straw.", "body_text": "1 oz Ron Matusalem 10yr Classico Rum\n1 oz Pierre Ferrand Ambre Cognac\n1/2 oz Lemon Juice\n1/2 oz Pink Grapefruit Juice\n1/2 oz Orgeat\n1/2 oz Cinnamon Syrup\n1 Egg White\nShake with ice and double strain into a highball glass. Top with soda water and twist a grapefruit peel over the top. Garnish with 3 drops of Tiki Bitters and a straw.\nFor my second drink at Ben Sandrof's Sunday Salon, I asked Ben if he had any ideas for something like the delightful Pisco Sour that was on the menu. Ben thought for a moment and then came up with a great Tiki-style riff that hit the spot. The Tiki Bitters and grapefruit oil on the surface of the egg white foam provided a great citrus aroma to the drink. The orgeat and cinnamon syrup put the drink on the somewhat sweet side especially since pink grapefruit juice is not as crisp as lemon or lime. Finally, the mix of Cognac and rum appeared more on the swallow where they helped to dry out the sip; the two spirits matched the tropical flavors in the drink rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSclq_nsUopGRztnq0yq5EzjSpdTLHL2oM7KkSsPpRc5VTt8Sba1y_sEAK_sb6IeXSy1BiWv7KNFnL7JNCcbiTcgNX2i9lTJz-y2Qig_NRHbX0kTgxnp3wKBTOTwqpGEcas3ncCI2ss00/s320/tikisour155.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSclq_nsUopGRztnq0yq5EzjSpdTLHL2oM7KkSsPpRc5VTt8Sba1y_sEAK_sb6IeXSy1BiWv7KNFnL7JNCcbiTcgNX2i9lTJz-y2Qig_NRHbX0kTgxnp3wKBTOTwqpGEcas3ncCI2ss00/s800/tikisour155.jpg", "comment_count": 0 }, { "title": "old bill", "url": "https://cocktailvirgin.blogspot.com/2010/08/old-bill.html", "published": "2010-08-28T14:58:00.004-04:00", "updated": "2017-08-28T13:48:47.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Neyah White", "source": "Left Coast Libations", "year": null }, "categories": [ "bitters (orange)", "maraschino", "rum", "sherry" ], "ingredients": [ "1 oz Oloroso Sherry (Lustau Don Nuño Dry Oloroso)", "1/2 oz Maraschino Liqueur (Maraska)", "1/2 oz Aged Rum (Zacapa 23)", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Oloroso Sherry (Lustau Don Nuño Dry Oloroso)\n1/2 oz Maraschino Liqueur (Maraska)\n1/2 oz Aged Rum (Zacapa 23)\n3 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago was National Rum Day, and to celebrate, I began flipping through our copy of\nLeft Coast Libations\n. The drink that caught my eye was one from Neyah White, the Old Bill, that conjured up memories of how well\nrum\nand\nsherry\ncouple. The drink was also attractive for it would allow us a chance to use the Maraska Maraschino Liqueur which we recently found and purchased at Marty's in Newtonville. Maraska is a little sweeter and less complex than Luxardo and is half the price; it seems like it would work in the drinks where you wanted the sweetness without an overbearing Maraschino flavor. The Old Bill greeted us with an orange aroma from the bitters. Sherry and Maraschino flavors were on the front of the sip, and there the ingredients were battling for whether it would be perceived as a sweet or dry balance. The Zacapa rum added a lot of body and kick to the drink, and it along with the bitters added a bit of spice on the swallow. The sherry appeared again on the swallow as a pleasant nuttiness to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71GM1alNpPQnPUmk5Mz1xEUBqPM8aWTDpUW_HejAdmyYoePD8Px3wjUr7gvDayV-aEzY1zSmHkgRhmM7fNIB_PeheLDSHSHlf3wg62E5lLLccoJCvwGhDiFB5r6gYRTLFXtfctksuq2E/s320/oldbill156.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71GM1alNpPQnPUmk5Mz1xEUBqPM8aWTDpUW_HejAdmyYoePD8Px3wjUr7gvDayV-aEzY1zSmHkgRhmM7fNIB_PeheLDSHSHlf3wg62E5lLLccoJCvwGhDiFB5r6gYRTLFXtfctksuq2E/s800/oldbill156.jpg", "comment_count": 0 }, { "title": "parker house punch", "url": "https://cocktailvirgin.blogspot.com/2010/08/parker-house-punch.html", "published": "2010-08-28T15:24:00.004-04:00", "updated": "2025-03-19T09:56:04.893-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Parker House", "year": null }, "categories": [ "brandy", "lemon juice", "rum", "simple syrup", "soda", "tea" ], "ingredients": [ "1 1/2 oz New England Rum (Thomas Tew)", "1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "3/4 oz Cold Tea (Oolong)", "1 1/2 oz Lemon Juice", "3/4 oz Simple Syrup (Gomme)" ], "instructions": "Shake with ice and strain into a highball glass or punch cup filled with shaved ice. Add a dash of soda water, a slice of orange, a slice of lemon, and a cherry. Our punch cups would be too small for these volumes so we subbed a rocks glass.", "body_text": "1 1/2 oz New England Rum (Thomas Tew)\n1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n3/4 oz Cold Tea (Oolong)\n1 1/2 oz Lemon Juice\n3/4 oz Simple Syrup (Gomme)\nShake with ice and strain into a highball glass or punch cup filled with shaved ice. Add a dash of soda water, a slice of orange, a slice of lemon, and a cherry. Our punch cups would be too small for these volumes so we subbed a rocks glass.\nTed Saucier's\nBottoms Up\ncaptures an old Boston recipe, the Parker House Punch. While the Parker House, which still exists as the Omni Parker near the Granary Burial Ground, developed this punch, the hotel is better known for creating the Boston Cream Pie and coining the word \"scrod.\" In fact, the only other reference I could find for this punch is in the Robert E. Sherwood 1940 book\nThere Shall Be No Night\nwhere it gets mentioned a few times. Obviously, the recipe had a big impact on Sherwood and enough of an effect on Saucier to add it to his 1951 book. One problem that separates people from easily making this recipe is that New England Rum (as a style) is no longer made. Adam Mechanic recommended that we try Thomas Tew Rum made by the Newport Storm Brewery and Distillery. Thomas Tew is a pot stilled rum named after a 17th century Rhode Island privateer, and while not claiming to be a New England Rum, it is closer to the style than not. Unfortunately, Thomas Tew cannot be found much outside of Rhode Island, so we were forced to make an unscheduled antiques run down to Warren, RI, and get a bottle (along with a bottle of Everclear for infusions).\nThe rum contributed barrel aged and light molasses notes to the nose of the Parker House Punch along with the aroma of the tea and lemon. The lemon-sugar sour flavor on the front of the sip was balanced by the tannins and flavor of the tea on the swallow. Moreover, the Thomas Tew Rum added a good amount of richness to the drink (along with the Spanish brandy), and the rum was notable on the aftertaste as a pleasing pungency. Overall, the Parker House Punch was a pretty solid single serving punch that could easily be scaled up to punch bowl quantities. A rich rum like Appleton, Lemon Hart, or Coruba would make an adequate substitution.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcTFuQ9uQAni6H6x1aGPMyC0MHXYKwKPlVB0AzNNCecCmHT3QHiwXRh-FuL9vgBrMFY7jGxX7km2gKUZcY3AtH17kA20bM5XUm_Gmvv30_azKjPgRlwsjzt16clvIr7mM3cwPBsC3gYs/s320/parkerhouse158.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcTFuQ9uQAni6H6x1aGPMyC0MHXYKwKPlVB0AzNNCecCmHT3QHiwXRh-FuL9vgBrMFY7jGxX7km2gKUZcY3AtH17kA20bM5XUm_Gmvv30_azKjPgRlwsjzt16clvIr7mM3cwPBsC3gYs/s800/parkerhouse158.jpg", "comment_count": 0 }, { "title": "fioupe cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/08/fioupe-cocktail.html", "published": "2010-08-29T17:19:00.005-04:00", "updated": "2017-08-28T13:46:56.566-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "benedictine", "cognac", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo L) was picked by\nLushLife Productions\n' Lindsey Johnson who runs the\nBrown, Bitter and Stirred\nblog. Lindsey chose the eponymous theme of \"Brown, Bitter and Stirred\" and decided not to elaborate on the theme much more than by saying it is the first four words out of her mouth when she requests a cocktail at a bar. And now, she is requesting people across the blogosphere to craft a drink to her modus operandi.\nI was not specifically searching for a drink to satisfy this Mixology Monday when I spotted one that would work. While looking through the 1940\nThe How and When\nfor something to drink that night, I spotted the Fioupe Cocktail and made a note to revisit it later in the week for this event. For several days the note sat there until I was in the mood for something more brown, bitter, and stirred than I have been with my drink choices as of late. As I began to hunt out an older source if not the original source of the recipe, I ended up finding one in Robert Vermeire's\nCocktails and How to Mix Them\nfrom 1922 and decided to stop my searching and to make the damn cocktail already. Vermeire proffered a line of history that read, \"Monsieur Fioupe is a familiar figure known all along the Riviera by everybody from prince to cabman.\" His recipe was as follows:\nFioupe Cocktail\n• 1/4 gill Cinzano Sweet Vermouth (1 oz Bonal)\n• 1/4 gill Cognac Brandy (1 oz Martell VS)\n• 1 tsp Benedictine\nStir with ice and strain into a cocktail glass. Add a cherry (Luxardo) and twist a lemon peel over the top.\nThe only difference between this recipe and the one in\nThe How and When\nis that the former specified Cognac and the latter was a vague brandy. I was originally going to choose a more brown and flavorful Spanish brandy, but once finding the older recipe, I went with the Cognac. In addition, instead of sweet vermouth proper, I went with Bonal which is a sweet vermouth-like aperitif wine embittered with a healthy dose of gentian and quinine.\nThe Fioupe Cocktail started with an aroma that was a mix of lemon oil and Benedictine. The Cognac notes were the first to hit the palate followed by the Bonal and Benedictine's bitter notes on the swallow. Moreover, the Bonal also contributed a pleasing grape aftertaste. Overall, the Fioupe Cocktail was a stripped down\nVieux Carré\nfor it lacked the rye, Peychaud's, and Angostura Bitters. Thus, it was a bit smoother as it lacked the bite from the rye whiskey and some of the herbal complexity of the nonpotable bitters. Still the Fioupe Cocktail was plenty bitter enough not to mention brown and stirred.\nCheers to Lyndsey for hosting and picking this month's theme and to Paul Clarke for being the puppeteer behind the MxMo show!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6QQ2ZEigOBlLejZzjIf3qffvxQQmMELHGEWR-pG6h9UvtLlUEAjOwHmdvKEvlfztgkN4kGwqdZZS-n46hC-d8MUsuAyrI417i2ASAaOi9GLPrxnIm1mXeuufVHYc9aIs4r3SyRSeoRE/s320/fioupe188.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "royal james punch", "url": "https://cocktailvirgin.blogspot.com/2010/08/royal-james-punch.html", "published": "2010-08-29T19:10:00.003-04:00", "updated": "2017-08-28T13:45:49.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (Angostura)", "cherry brandy", "lime juice", "rum", "sugar", "vermouth (sweet)" ], "ingredients": [ "1/2 Lime", "1/2 tsp Turbinado Sugar", "1 oz Dark Rum", "1 oz Sweet Vermouth", "1 oz Cherry Heering", "2 dash Angostura Bitters" ], "instructions": null, "body_text": "1/2 Lime\n1/2 tsp Turbinado Sugar\n1 oz Dark Rum\n1 oz Sweet Vermouth\n1 oz Cherry Heering\n2 dash Angostura Bitters\nCut lime half into 4 pieces and muddle with sugar in a rock glass until the sugar is dissolved. Add rest of ingredients and stir to mix. Fill with crushed ice.\nFor Mixoloseum's Thursday Drink Night a week and a half ago, the theme was \"Unclear\" such that all the ingredients needed some sort of color or cloudiness to them. For a drink idea, my eyes drifted over to the bottle of Cherry Heering, and this was coupled with the idea of muddling lime quarters and sugar like in a\nCaipirinha\n. To stick with the theme, I chose dark rum, sweet vermouth, and Angostura Bitters to increase the color quotient in the drink. Since the drink had rum, vermouth, and bitters like a Pirate Cocktail, I named the drink after a famous pirate ship captained by Ignatius Pell, the Royal James. One of the Mixoloseum guests, Sunny&Rummy, who made the drink commented, \"The Royal James is an interesting drink. I quite like dark rum and sweet vermouth together. And the cherry liqueur gives it some depth. [It was] tart on first taste, but my taste buds recalibrated and it's sipping very easy.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffsBsIPblCJtuNeTzP14ZJXKEPXWNS7zLY8oYmVwI_oK2pVVCIG9k-uI7Cg98dnRXDduh5goTUgjLipM56bx3XFUoGVbZZtk2uQYwBJMcmrXxdu64Ho8baQJ0FYxRiTdJ4p5JMnOHjVo/s320/royaljames160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffsBsIPblCJtuNeTzP14ZJXKEPXWNS7zLY8oYmVwI_oK2pVVCIG9k-uI7Cg98dnRXDduh5goTUgjLipM56bx3XFUoGVbZZtk2uQYwBJMcmrXxdu64Ho8baQJ0FYxRiTdJ4p5JMnOHjVo/s800/royaljames160.jpg", "comment_count": 2 }, { "title": "blue skies", "url": "https://cocktailvirgin.blogspot.com/2010/08/blue-skies.html", "published": "2010-08-31T10:23:00.005-04:00", "updated": "2017-08-28T13:45:15.971-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Baker", "source": "Green Street", "year": null }, "categories": [ "#green street", "applejack", "gin", "grenadine", "lemon juice" ], "ingredients": [ "1 oz Laird's Apple Brandy", "1 oz Plymouth Gin", "1/2 oz Lemon Juice", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Laird's Apple Brandy\n1 oz Plymouth Gin\n1/2 oz Lemon Juice\n1/2 oz Grenadine\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, Andrea and I went down to Green Street for drinks. Bartender Derric Crothers greeted us and gave us a sample of Kentucky Breakfast Stout, a once-a-year offering from Founders. The beer was flavored with coffee and aged in a Bourbon barrel for 12 months, and the bar had scored a small keg of it. It was dry like an Imperial Stout generally is and filled with a well-balanced collection of coffee, barrel-aged vanilla, and roasted malt notes. Indeed, Green Streets' beer program has impressed me greatly as of late.\nThe first cocktail I ordered was from Green Street's new bartender, John Baker, who they acquired from the Parish Cafe. Off the short cocktail menu, I chose the Blue Skies. This Blue Skies' recipe is unlike any of the others I have seen (for one, it is not even blue), and with the split spirit content balanced by lemon and grenadine, it reminded me of the\nThree Mile Limit\n. Here, instead of brandy and white rum, the spirits are apple brandy and gin, and CocktailDB places this recipe closest to variations of a Royal Smile and an Applejack Daisy. The Blue Skies' nose was mainly the pomegranate notes from the grenadine, and the gin coupled with the lemon worked well to dry out the grenadine's sugar content. While the Blue Skies was not all that complex, it was pleasing like most\nDaisies\nare.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERR7ARTONOHPYEOY1VEZqyDvZalUv2_-bi91gr-_CkH7_GbtjOhqOEj9KAsgKVY4Jw2yQrTA_cHZ1qV8ZwWx_5zjYTRaoiJMN93poQnI5ugEnoAFa02Iawft4MoHe5UOXubMK98I73gg/s320/blueskies180.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERR7ARTONOHPYEOY1VEZqyDvZalUv2_-bi91gr-_CkH7_GbtjOhqOEj9KAsgKVY4Jw2yQrTA_cHZ1qV8ZwWx_5zjYTRaoiJMN93poQnI5ugEnoAFa02Iawft4MoHe5UOXubMK98I73gg/s800/blueskies180.jpg", "comment_count": 3 }, { "title": "chronic iced tea", "url": "https://cocktailvirgin.blogspot.com/2010/08/chronic-iced-tea.html", "published": "2010-08-31T16:48:00.004-04:00", "updated": "2017-08-28T13:44:42.873-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Derric Crothers", "source": "B-Side", "year": null }, "categories": [ "#green street", "cognac", "honey liqueur", "lemon juice", "tea" ], "ingredients": [ "1 oz Pierre Ferrand Ambre Cognac", "1 oz Bärenjäger Honey Liqueur", "1/2 oz Lemon Juice", "3-4 oz Bergamot Iced Tea" ], "instructions": "Shake all but the tea in a pint glass with ice. Take off the shaker tin and top pint glass with ice tea; garnish with a lemon wheel and straw.", "body_text": "1 oz Pierre Ferrand Ambre Cognac\n1 oz Bärenjäger Honey Liqueur\n1/2 oz Lemon Juice\n3-4 oz Bergamot Iced Tea\nShake all but the tea in a pint glass with ice. Take off the shaker tin and top pint glass with ice tea; garnish with a lemon wheel and straw.\nSometime in the middle of my first cocktail, I gained another glass in front of my Blue Skies and Kentucky Breakfast Stout -- a glass of sparkling wine! That Sunday was the eve of Green Street owner Dylan Black's birthday, and it was nearing midnight so the surprise party began with a sabering of a Champagne bottle to open it! This feat was matched by an amazing happy birthday song sung by someone at the bar with a classically trained voice. It felt rather decadent to have three glasses of booze in front of me, but Dylan would approve.\nOnce my collection of glassware was drained, I ordered my second cocktail off of the small menu -- Chronic Iced Tea -- from bartender Derric Crothers. This tall drink was a B-Side original, perhaps named after the Notorious B.I.G. song that featured Snoop Dogg, and it can be found at a few other B-Side disciple bars like the Highland Kitchen. The drink's nose was strong with an Earl Grey tea aroma that preceded a rather classy drink despite the name (it is a reference to tea brewed with marijuana leaves). The bergamot-flavored black tea was complemented by lemon and hints of honey. Indeed, with a lower proportion of tea in the mix, the Chronic Ice Tea would fall into the category of a classic Punch. Instead, it falls into the category of easy and refreshing drinking.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-0WdectEM0cZkc5jSB5nfr5QhRFwIUPfLi_zXw0RG7lGfIhgjGCCwPJE_L_3UuLcKOCD0ES0wV9lg6dhslcLNpwTR8ZechuzW3Be4524QJb2UdYTKrh0DKyN9UrPgo6rlxXXUDJsesI/s320/chronic181.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-0WdectEM0cZkc5jSB5nfr5QhRFwIUPfLi_zXw0RG7lGfIhgjGCCwPJE_L_3UuLcKOCD0ES0wV9lg6dhslcLNpwTR8ZechuzW3Be4524QJb2UdYTKrh0DKyN9UrPgo6rlxXXUDJsesI/s800/chronic181.jpg", "comment_count": 0 }, { "title": "little branch cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/09/little-branch-cocktail.html", "published": "2010-09-01T19:16:00.004-04:00", "updated": "2017-08-28T13:43:33.451-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "Little Branch", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "honey", "lemon juice", "mezcal", "tequila" ], "ingredients": [ "2 oz Lunazul Reposado Tequila", "1/2 oz Lemon Juice", "1/2 oz Ginger Honey Syrup", "1 dash Housemade Aromatic Bitters" ], "instructions": "Shake with ice and strain into a rocks glass rinsed with Mezcal Vida (spirit not dumped after rinsing).", "body_text": "2 oz Lunazul Reposado Tequila\n1/2 oz Lemon Juice\n1/2 oz Ginger Honey Syrup\n1 dash Housemade Aromatic Bitters\nShake with ice and strain into a rocks glass rinsed with Mezcal Vida (spirit not dumped after rinsing).\nMonday last week, we headed off to Allston to get dinner at Grasshopper. Afterward, we rounded the corner to pay Deep Ellum a visit. There we found seats in front of bartender Jennifer Salucci, and I requested that Jennifer make me the Little Branch Cocktail off of their menu. The Little Branch Cocktail is the agave spirit sibling of the Scotch-based\nPenicillin Cocktail\nthat Scott Holliday made me at Rendezvous almost a year ago. Instead of the Penicillin's blended Scotch with a smoky single malt accent, this cocktail calls for an aged Tequila to be punctuated by a smoky Mezcal. While the Penicillin Cocktail is credited to Sam Ross while he was at Milk & Honey in Manhattan, Sam also works at the nearby Little Branch bar.\nThe Little Branch Cocktail possessed a lemon oil and smoky agave aroma. The sip was dominated by Tequila, lemon, and honey flavors and was followed by ginger and Mezcal on the swallow. The most notable flavor combination was how well the ginger's bite paired with the Mezcal's sharpness. The Little Branch Cocktail was a bit of a showstopper, so afterward I switched to beer and ended the night with Clown Shoes' recent release, Eagle Claw Fist, which is an impressive Imperial Red Ale.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9HHMJTMN8RVc9T2cpYNcm7WQM6LYrDf9Lv_sBAnfse5QD-mdS7gSULdL3xKe6dg98HBuPrTSTfa2johyphenhyphenhWyws9KmMBAERZKPossxA-BFHl8VSIauDXRlHoJkwdOD7rm85LhnoQ4VKeQ/s320/littlebranch184.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9HHMJTMN8RVc9T2cpYNcm7WQM6LYrDf9Lv_sBAnfse5QD-mdS7gSULdL3xKe6dg98HBuPrTSTfa2johyphenhyphenhWyws9KmMBAERZKPossxA-BFHl8VSIauDXRlHoJkwdOD7rm85LhnoQ4VKeQ/s800/littlebranch184.jpg", "comment_count": 0 }, { "title": "jupiter's acorn", "url": "https://cocktailvirgin.blogspot.com/2010/09/jupiters-acorn.html", "published": "2010-09-01T20:21:00.003-04:00", "updated": "2017-08-28T13:40:56.848-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "benedictine", "bitters (Angostura)", "bitters (mole)", "egg", "punt e mes", "rum", "walnut liqueur" ], "ingredients": [ "1 oz Barbancourt 15 Year Rum", "1 oz Nux Alpina Walnut Liqueur", "1/2 oz Punt e Mes", "1/2 oz Benedictine", "1 Egg", "1 dash Angostura Bitters", "1 dash Mole Bitters" ], "instructions": "Shake once without ice and once with. Double strain into a coupe glass and garnish with freshly grated nutmeg.", "body_text": "1 oz Barbancourt 15 Year Rum\n1 oz Nux Alpina Walnut Liqueur\n1/2 oz Punt e Mes\n1/2 oz Benedictine\n1 Egg\n1 dash Angostura Bitters\n1 dash Mole Bitters\nShake once without ice and once with. Double strain into a coupe glass and garnish with freshly grated nutmeg.\nOn Wednesday, Andrea and I were in Central Square, and we decided to go over to Craigie on Main for a nightcap. I asked bartender John Mayer make me a Jupiter's Acorn for Andrea seemed to enjoy hers the last time we were there. The drink name is a reference to walnuts which biologically speaking are genus\nJuglans\nThat Latin word was derived from the mythological Jupiter combined with glans, or more politely, a nut fit for a god.\nThe aroma of Jupiter's Acorn was mainly from the nutmeg floating on the egg foam. A creamy and rich rum sip was chased by Benedictine and other bitter notes on the swallow. As the drink warmed up, Punt e Mes' grape and Nux Alpina's walnut became more discernible in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5L3vJa212TN6nDetCB8wPQyCg_L4UrByqSmhiNe_E1fMhAa2ntSBoQsI6Ou72bDJ_lZMH8puEOYrzNdMsInuxxp0waNQPKZf-6lii2d6vqk6JxVXvKcaPnfe7mlVtmbnGuv5KhyKHcg/s320/jupitersacorn185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5L3vJa212TN6nDetCB8wPQyCg_L4UrByqSmhiNe_E1fMhAa2ntSBoQsI6Ou72bDJ_lZMH8puEOYrzNdMsInuxxp0waNQPKZf-6lii2d6vqk6JxVXvKcaPnfe7mlVtmbnGuv5KhyKHcg/s800/jupitersacorn185.jpg", "comment_count": 0 }, { "title": "emma goldman", "url": "https://cocktailvirgin.blogspot.com/2010/09/emma-goldman.html", "published": "2010-09-02T15:44:00.003-04:00", "updated": "2017-08-28T13:40:25.771-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Peter Cipriani", "source": "LUPEC Boston", "year": 2010 }, "categories": [ "#franklin", "bitters (Angostura)", "genever", "st. germain", "vermouth (sweet)" ], "ingredients": [ "2 oz Bols Genever", "3/4 oz St. Germain", "3/4 oz Carpano Antica Sweet Vermouth", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "2 oz Bols Genever\n3/4 oz St. Germain\n3/4 oz Carpano Antica Sweet Vermouth\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nLast Thursday, Andrea and I went down to the Franklin Southie for the Women's Equality Day celebration. Ninety years ago, the 19th Amendment was passed and women were officially allowed to vote, and last week LUPEC Boston decided to celebrate this occasion with cocktails and punches sponsored by Bols Genever and St. Germain. It was rather hard to pick a drink off of their menu since they all seem so delightful; therefore, I chose by name. I selected the Emma Goldman cocktail for it paid homage to one of my favorite anarchists. During her activism, Emma had been arrested for everything from distributing information about birth control to empowering the unemployed. She is often remembered for the quote, \"If I can't dance, I don't want to be in your revolution.\" While Emma may never have said or written that, it does sum up her goal to give all people the \"right to beautiful, radiant things.\" Indeed, LUPEC Boston tried to symbolically honor that right by creating this cocktail with her namesake.\nBartender Peter Cipriani made me the Emma Goldman cocktail pictured above. A vibrant orange oil aroma coupled well with the malt and botanical notes of the Bols Genever. Moreover,the Genever paired rather well with the rich fruit and bitter notes of the Carpano Antica sweet vermouth on the sip, and the St. Germain appeared most prominently as a pleasant lingering aftertaste. The balance was not overly sweet although it did get sweeter once the drink warmed up a bit. Beside cocktails, the ladies of LUPEC had also assembled four punches. The one I tried, the Unsinkable Molly Brown, honored Molly's actions during the the Titanic tragedy where she tried to save additional passengers. This punch coupled St. Germain with Appleton Rum, lemon juice, demerara syrup, and Harpoon hard cider.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaO50F5goYaIBtc1uijdV3Fm3CvHdJwu1-ZDKjGmkV_Yjs9Ez5ACUmV9AfWR5nBR2GMO2xO9Pz8bS9nCVAJPjyicsCj_u1UbBO7mqFNkTFJmse2IDbW5MCN1oBS0QWhJ8HJ2OKpKIFJ4/s320/emmagoldman.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhh7P64WakI-DWle4VljUkQrXVmXq8CrwqjyA9o7Wck6FC9EopWMoOmgDHRKK2lF0X5eZWTZI171mt6g1NNGOfG5f4RpSDAyNEuTdyXwJ0IO1FyuGCt3oPSkyItgZb1vNs2AvIbK5f5c/s320/emmagold186.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaO50F5goYaIBtc1uijdV3Fm3CvHdJwu1-ZDKjGmkV_Yjs9Ez5ACUmV9AfWR5nBR2GMO2xO9Pz8bS9nCVAJPjyicsCj_u1UbBO7mqFNkTFJmse2IDbW5MCN1oBS0QWhJ8HJ2OKpKIFJ4/s800/emmagoldman.jpg", "comment_count": 2 }, { "title": "sicilian sour", "url": "https://cocktailvirgin.blogspot.com/2010/09/sicilian-sour.html", "published": "2010-09-02T16:54:00.005-04:00", "updated": "2017-08-28T13:38:26.988-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Drink", "year": null }, "categories": [ "#drink", "averna", "bitters (Angostura)", "egg white", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1/2 oz Averna", "1/2 oz Galliano Ristretto Espresso Liqueur", "1/2 oz Lemon Juice", "2 dash Angostura Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with. Double strain into a rocks glass and garnish with 3 coffee beans.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1/2 oz Averna\n1/2 oz Galliano Ristretto Espresso Liqueur\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\n1 Egg White\nShake once without ice and once with. Double strain into a rocks glass and garnish with 3 coffee beans.\nOn Saturday, I met up with Andrea after she made an emergency Boston Shaker store delivery for a bar in Boston. We then decided to go to Drink after hearing that bartender Sam Treadway would be leaving Drink shortly, and we wanted to sneak in one last evening with him. Luckily, we were able to score a pair of seats at Sam's section and he filled us in on the news. Miami's John Lermayer, who helped set up the Woodward's bar here in Boston, was likewise hired by a hotel in Hawaii to develop their drink program. John insisted that he could bring along a manager to be on site to keep the program going after he returned to Florida. Thus, Sam got made an offer he could not refuse despite it requiring him to depart only two weeks later. In the meanwhile, Sam has been working on drinks for the menu including a muddled red bell pepper-cachaça tall drink that he made for Andrea.\nOne of the drinks Sam made for me was based off of the Sicilian Sour that he had in Paris, and I kept the name for his creation. While the Sicilian aspect referred to the Averna amaro, the other liqueur in the drink originated from a different part of Italy. This liqueur was a product from Galliano but not the classic vanilla-flavored yellow one; it was their new espresso-flavored liqueur in the same iconic tall and slender-shaped bottle. I would place Galliano's Ristretto closer in taste to Heering or Luxardo's offerings rather than Kahlua.\nThe Sicilian Sour started with a rye and coffee aroma. The whiskey's malt and the lemon juice filled the sip, and the swallow was dominated by coffee and Averna bitter notes. The egg white did an excellent job in smoothing out these rough and bitter elements into a rather polished and easy drinking cocktail. The Sicilian Sour reminded me a bit of the\nOrinoco\nthat I had at No. 9 Park which also paired rye with espresso flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmL4LkIy45JogLL8xWf79xg3wLwOH-Y3e4lHmatPwl9SZLQ4io0u6sfRd9R5Rmalpv9Kw9QAU4dWbhg45S1_gDXwgi4xvmeNTxRacxgEDVLOJp0F2plT9CTmwc-J5ZbNfa4pYC0pZL_-E/s320/samdrink194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmL4LkIy45JogLL8xWf79xg3wLwOH-Y3e4lHmatPwl9SZLQ4io0u6sfRd9R5Rmalpv9Kw9QAU4dWbhg45S1_gDXwgi4xvmeNTxRacxgEDVLOJp0F2plT9CTmwc-J5ZbNfa4pYC0pZL_-E/s800/samdrink194.jpg", "comment_count": 0 }, { "title": "cell #34", "url": "https://cocktailvirgin.blogspot.com/2010/09/cell-34.html", "published": "2010-09-06T11:24:00.002-04:00", "updated": "2017-08-23T13:02:05.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": null, "categories": [ "#other", "bitters (Peychaud's)", "campari", "gin", "st. germain" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Campari", "1 oz St. Germain", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with lemon oil.", "body_text": "1 oz Beefeater Gin\n1 oz Campari\n1 oz St. Germain\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Garnish with lemon oil.\nTwo Sundays ago, Ben Sandrof was hosting another of his speakeasy Sunday Salons at a local establishment's back room and we stopped by for a few rounds. The drink I started with was the Cell #34 off of the cocktail menu. In a way, the Cell #34 was a Negroni with the sweet vermouth swapped out for some St. Germain, but the St. Germain did a better job of taming the Campari than any vermouth (save for perhaps a Barolo Chinato) could do; moreover, the Campari did a good job in minimizing the sweetness of the St. Germain. The drink started with a lemon oil and Campari aroma that led into the citrus-like St. Germain elderflower liqueur flavor. The bitter flavors of Campari followed the St. Germain in the sip, and the St. Germain, perhaps coupled with the gin's botanicals, appeared again as a lingering grapefruit-like flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF56z_co7WJugCcNg57XSjy8sU0ARuvPVpyUuF1nPV3yR26Y-jKEYORomAs4mD-be2k-xYlJW6hvuH-0V2jb_ATto2ImPa1LULtVVzJ7ng3AvG_sK6NtRL2GSo21GR79hk468mZK5tE0/s320/cell34_195.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF56z_co7WJugCcNg57XSjy8sU0ARuvPVpyUuF1nPV3yR26Y-jKEYORomAs4mD-be2k-xYlJW6hvuH-0V2jb_ATto2ImPa1LULtVVzJ7ng3AvG_sK6NtRL2GSo21GR79hk468mZK5tE0/s800/cell34_195.jpg", "comment_count": 3 }, { "title": "[claremont hotel]", "url": "https://cocktailvirgin.blogspot.com/2010/09/claremont-hotel.html", "published": "2010-09-06T11:46:00.006-04:00", "updated": "2017-08-28T13:37:12.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ben Sandrof", "source": "Sunday Salon", "year": null }, "categories": [ "#other", "bitters (other)", "simple syrup (other)", "whiskey (Rye)" ], "ingredients": [ "2 1/2 oz Old Overholt Rye", "1/2 oz Peach Simple Syrup", "1 dash" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with Mathilde Pêches liqueur. Twist a lemon peel over the top. (*) For a bitters substitute, either a dash of Angostura Orange or a split of another orange bitters coupled with Fee's Aromatic or Whiskey Aged Bitters for the cinnamon notes. Perhaps Bittermens' Boston Bittahs for the floral notes.", "body_text": "2 1/2 oz Old Overholt Rye\n1/2 oz Peach Simple Syrup\n1 dash\nNasturtium Bitters\n(*)\nStir with ice and strain into a rocks glass rinsed with Mathilde Pêches liqueur. Twist a lemon peel over the top. (*) For a bitters substitute, either a dash of Angostura Orange or a split of another orange bitters coupled with Fee's Aromatic or Whiskey Aged Bitters for the cinnamon notes. Perhaps Bittermens' Boston Bittahs for the floral notes.\nFor my second drink at the Sunday Salon, I asked bartender Ben Sandrof what whiskey ideas he had. When he suggested a Slope, I replied that I was suffering apricot liqueur fatigue and wondered if he had a similar idea with a different liqueur. Instead of a liqueur, Ben utilized the peach syrup he used in the\nCLT Peche\nhighball and supplemented it with a small amount of peach liqueur.\nMy nose was greeted by lemon oil and a rich peach aroma. The sip contained the rye's spicy malt flavors, and this was followed by peach notes as well as cinnamon from the bitters. When I gave Andrea a taste, she commented that it was \"like an alcoholic peach cobbler!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FDLtgfBtKKrrBibaUxlnCYFR92baI2j_89Ha07ZpWSgv0CQBhvbNXL-8ef2SM4hULdJNrZz1W96CXbsASsNaC_Fh0l-a2JTcSdLq8C6mBP3o3hkT5BwhXplxdkVjfgEBqqrlgf01lSg/s320/peach196.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FDLtgfBtKKrrBibaUxlnCYFR92baI2j_89Ha07ZpWSgv0CQBhvbNXL-8ef2SM4hULdJNrZz1W96CXbsASsNaC_Fh0l-a2JTcSdLq8C6mBP3o3hkT5BwhXplxdkVjfgEBqqrlgf01lSg/s800/peach196.jpg", "comment_count": 0 }, { "title": "georgetown club cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/09/georgetown-club-cocktail.html", "published": "2010-09-08T15:11:00.005-04:00", "updated": "2025-04-01T12:34:52.072-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Charles H. Baker, Jr.", "source": "South American Companion: Up & Down the Andes with Jigger, Beaker, & Flask", "year": null }, "categories": [ "falernum", "rum (white)", "vermouth (dry)" ], "ingredients": [ "2 oz White Rum (El Dorado 3 Year)", "3/4 oz Dry Vermouth (Noilly Prat)", "1 tsp Falernum (Velvet)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange or lemon twist (orange). Stir with ice, strain into a coupe glass, garnish with a lime twist.", "body_text": "2 oz White Rum (El Dorado 3 Year)\n3/4 oz Dry Vermouth (Noilly Prat)\n1 tsp Falernum (Velvet)\nStir with ice and strain into a cocktail glass. Garnish with an orange or lemon twist (orange).\nMy copy of Charles H. Baker, Jr.'s\nSouth American Companion: Up & Down the Andes with Jigger, Beaker, & Flask\narrived a week and a half ago, and I was eager to try a recipe out of there. So on Monday last week, I selected the Georgetown Club Cocktail from Baker's travels to \"the capital city of British Guiana.\" While the drink was not the most wild of the bunch, the concept of falernum as an accent to a white rum Martini or Manhattan seemed intriguing.\nThe Georgetown Club Cocktail started with an orange oil and vanilla aroma; the latter scent stemmed from El Dorado, despite being a white rum, spends several years in a barrel before being charcoal filtered to remove the barrel-donated coloration. Indeed, the vanilla note from the rum carried over into the flavor as well and was greatly complemented by the falernum's spice on the swallow. The dry vermouth functioned to bridge the gap between the spirit and the liqueur rather well; moreover, the Noilly Prat added floral hints to the flavor profile. Andrea commented that the drink did not seem all that strong and might make for a decent aperitif.\nPostnote 4/1/25:\nThis is a drink that I thought about enough that I put on the menu at Loyal Nine in late Spring/early Summer 2016 and proved to be a popular patio sipper that Summer. The build that I utilized is shown below. The rhum agricole and falernum were batched so it was a quick 1/2 oz pour.\nGeorgetown Club (Loyal Nine)\n• 1 1/2 oz Privateer Silver Rum\n• 1 oz Dolin Dry Vermouth\n• 1/4 oz Rhum JM Blanc 80°\n• 1/4 oz Velvet Falernum\nStir with ice, strain into a coupe glass, garnish with a lime twist.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTX2Whh5aslIr9zcfwDmwMCW4zk8WD3fNyUqj5C9-mSmiSmh-_xt66uN2KQNFEi2ENmMF91P8vD7sJpgqWfAenjy3n7mjZc98zRRuHvoN9XQD43W5wfIkgmDH0s9A-xomYxyU7tkQpkQ/s320/georgetownclub198.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeWQzGxrmEWabZjPUdSgDhzuLH20ByOLA1GRYiROzhEvdfsKLLJBeq25NHhG8qZm7Tn92-OhRCLHuOKOViJ6g8mRosiS0UqWLhxvQoYOHV2gHJwkSO6yEI4UYKEvDhJk2lO7SrKHI37dCardqUX9oSAujmTKqwuxbMXPeZ6U_RbSUBdePVzwoy8A9hDbF/s320/georgetownclub_loyalnine.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTX2Whh5aslIr9zcfwDmwMCW4zk8WD3fNyUqj5C9-mSmiSmh-_xt66uN2KQNFEi2ENmMF91P8vD7sJpgqWfAenjy3n7mjZc98zRRuHvoN9XQD43W5wfIkgmDH0s9A-xomYxyU7tkQpkQ/s800/georgetownclub198.jpg", "comment_count": 0 }, { "title": "mara-amu", "url": "https://cocktailvirgin.blogspot.com/2010/09/mara-amu.html", "published": "2010-09-08T15:50:00.003-04:00", "updated": "2017-08-28T13:36:05.989-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": null, "attribution": { "creator": "Mariano Licudine", "source": "Mai-Kai", "year": null }, "categories": [ "grapefruit juice", "lime juice", "orange juice", "passion fruit syrup", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Lime Juice", "3/4 oz Orange Juice", "3/4 oz White Grapefruit Juice", "3/4 oz Passion Fruit Syrup (Trader Tiki)", "1/2 oz Light Puerto Rican Rum (Tommy Bahama White)", "1/2 oz Gold Puerto Rican Rum (Tommy Bahama Gold)", "1/2 oz Dark Jamaican Rum (Appleton V/X)", "8 oz Crushed Ice" ], "instructions": "Add to a blender, blend, and pour into a tall glass or Mara-Amu mug. Instead of using a blender, I crushed ice in a Lewis Bag, added ingredients to a Collins glass, and swizzled to mix.", "body_text": "3/4 oz Lime Juice\n3/4 oz Orange Juice\n3/4 oz White Grapefruit Juice\n3/4 oz Passion Fruit Syrup (Trader Tiki)\n1/2 oz Light Puerto Rican Rum (Tommy Bahama White)\n1/2 oz Gold Puerto Rican Rum (Tommy Bahama Gold)\n1/2 oz Dark Jamaican Rum (Appleton V/X)\n8 oz Crushed Ice\nAdd to a blender, blend, and pour into a tall glass or Mara-Amu mug. Instead of using a blender, I crushed ice in a Lewis Bag, added ingredients to a Collins glass, and swizzled to mix.\nDuring last week's heat wave, our lack of air conditioning meant that it was Tiki time! I reached for our copy of\nBeach Bum Berry Remixed\nand found the light and refreshing-sounding Mara-Amu. This drink was created by Mariano Licudine of the Mai-Kai Polynesian restaurant in Fort Lauderdale a few decades ago, and their website proudly displays that the drink is still served there today. The Mara-Amu possessed a dark rum and fruity aroma. The flavor was mainly grapefruit and rum notes with crispness from the lime and sweetness from the passion fruit syrup. At times, the fruit juice and syrup mix gave a pineapple-like impression. While the Mara-Amu was hardly the most challenging of drinks, it did hit the spot to make the warm evening somewhat more bearable.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoujr2FWRxjwsfcBDS-1PBK4fAfmj8Z0sE5h5GYltyu5f_iuHGB7p_UF0qedh7H2hqvAPpdUrLApKnSxyyYq9oOpN7NO1jzScpbHIbR78fneqRbD7zVMQ65v1eDwTJVgCo_vqIfWo7Fgw/s320/maraamu199.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoujr2FWRxjwsfcBDS-1PBK4fAfmj8Z0sE5h5GYltyu5f_iuHGB7p_UF0qedh7H2hqvAPpdUrLApKnSxyyYq9oOpN7NO1jzScpbHIbR78fneqRbD7zVMQ65v1eDwTJVgCo_vqIfWo7Fgw/s800/maraamu199.jpg", "comment_count": 0 }, { "title": "rabbit stick", "url": "https://cocktailvirgin.blogspot.com/2010/09/rabbit-stick.html", "published": "2010-09-09T16:52:00.004-04:00", "updated": "2017-08-28T13:35:23.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (Angostura)", "bitters (orange)", "swedish punsch", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1 oz Housemade Swedish Punsch", "1/2 oz Noilly Prat Dry Vermouth", "2 dash Angostura Bitters", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass; twist a lemon peel over the top.", "body_text": "2 oz Rittenhouse 100 Rye\n1 oz Housemade Swedish Punsch\n1/2 oz Noilly Prat Dry Vermouth\n2 dash Angostura Bitters\n2 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass; twist a lemon peel over the top.\nLast Wednesday, Andrea and I ventured down to Central Square to get dinner at Rendezvous. For my pre-dinner cocktail, I asked bartender Scott Holliday to make me the Rabbit Stick which recently appeared on their cocktail menu. I was drawn to the drink for it contained Scott's new Swedish Punsch, and I was curious to see his version compared to Deep Ellum's, Clio's, and ours. When I asked about the drink name, Scott commented that it was a reworking of the\nSavoy Cocktail Book\n's\nBoomerang\n-- a drink we had made at home several months ago from the\nCafé Royal Cocktail Book\n. The name stems from a type of non-returning boomerang that Aboriginals and Native Americans used to hunt small game.\nThe Rabbit Stick led off with the aroma of lemon oil and Swedish Punsch's aged rum. The sip was rather spicy from the Rittenhouse Rye, and a different sort of spiciness followed on the swallow from the Swedish Punsch. The bitters and dry vermouth's botanicals complemented each of these ingredients and helped to bridge the gap to smooth out the flavor transitions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALpGhHRyarlIABVpIVNp4QanMf5-SQjaZ2opIj4pVsFS4gXj8_w1kr6qDKUrGX5PcaZeGHQwYZBomdbGYkr-TB_79wwsVajkfD5nqKixu87BQXOBQuSiMFDuRbi3H7vc3txckfwAWHSo/s320/rabbitstick201.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALpGhHRyarlIABVpIVNp4QanMf5-SQjaZ2opIj4pVsFS4gXj8_w1kr6qDKUrGX5PcaZeGHQwYZBomdbGYkr-TB_79wwsVajkfD5nqKixu87BQXOBQuSiMFDuRbi3H7vc3txckfwAWHSo/s800/rabbitstick201.jpg", "comment_count": 0 }, { "title": "defensio", "url": "https://cocktailvirgin.blogspot.com/2010/09/defensio.html", "published": "2010-09-11T12:56:00.003-04:00", "updated": "2017-08-28T13:34:46.475-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ben", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "campari", "cointreau", "rum", "vermouth (dry)" ], "ingredients": [ "1 oz La Favorite Rhum Agricole Ambré", "1/2 oz Cointreau", "1/2 oz Campari", "1/2 oz Noilly Prat Dry Vermouth" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz La Favorite Rhum Agricole Ambré\n1/2 oz Cointreau\n1/2 oz Campari\n1/2 oz Noilly Prat Dry Vermouth\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor my after dinner cocktail at Rendezvous, Scott Holliday wanted to make me a drink that his sous-chef Ben came up with. It was a take on the\nLucien Gaudin Cocktail\nthat they found in Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nwhere the gin was substituted for an aged rhum agricole. Lucien Gaudin was a famous fencer in the 1920's, and they named the variation the Defensio after the Latin root for fencing.\nThe Defensio started with an orange and Campari nose with hints of the rhum agricole peeking through. Cointreau and the rhum appeared on the sip followed by a bitter swallow from the Campari and an aged funk of the La Favorite. Like the Lucien Gaudin, the pairing of orange liqueur and Campari had a wonderful synergy, but the rhum in the Defensio added a funkiness and minerality to the mixture that worked rather well. The mineral element paired with the Campari shifted the conversation to another spirit we were just discussing, Chinaco Blanco Tequila. We surmised that it would work just as well in a Lucien Gaudin or perhaps a Negroni variation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBjeOz4n00ArYjlUwm5aVaPPNhrx29LKHUiWTm4C4SORKEe7aDd53EuQfaaeW_95TuajomdROeN9zK-x7v2_zYq64vcYMsP3dPRqe-0fCaLTGtCCqGqkCU0_cwjDgBKHhn9PTIqju3hU/s320/defensio202.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBjeOz4n00ArYjlUwm5aVaPPNhrx29LKHUiWTm4C4SORKEe7aDd53EuQfaaeW_95TuajomdROeN9zK-x7v2_zYq64vcYMsP3dPRqe-0fCaLTGtCCqGqkCU0_cwjDgBKHhn9PTIqju3hU/s800/defensio202.jpg", "comment_count": 1 }, { "title": "pisco-apricot tropical", "url": "https://cocktailvirgin.blogspot.com/2010/09/pisco-apricot-tropical.html", "published": "2010-09-11T16:14:00.003-04:00", "updated": "2017-08-28T13:34:15.308-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Lima Country Club", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "lime juice", "pineapple juice", "pisco" ], "ingredients": [ "2 oz Pisco (Macchu Pisco)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Pisco (Macchu Pisco)\nJuice 1/2 Small Lime (3/8 oz)\n1 oz Pineapple Juice\n1/4 - 1/2 oz Apricot Liqueur (3/8 oz Rothman & Winter)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nLast Friday, I wanted to try something a little bit more tropical than the\nGeorgetown Club Cocktail\nfrom Charles H. Baker, Jr.'s\nSouth American Companion: Up & Down the Andes with Jigger, Beaker, & Flask\n. The pisco drink I found was made for Baker at the Lima Country Club in Peru. The pineapple juice was listed as optional but it seemed like it would make a delightful addition; furthermore, Baker listed alternatives for the apricot liqueur including Curaçao, Cointreau, peach liqueur, or either Chartreuse. We chose to stick with the apricot; however, the idea of yellow or green Chartreuse in this drink seemed like it would definitely score as a win. The drink started with a lot of pisco aroma with some pineapple and apricot notes. I was impressed at how aromatic and flavorful the Macchupisco was especially compared the bottle of César we had just finished. The pisco and lime juice did a good job of drying out the drink such that it was pleasant but not overly sweet. Moreover, I was a little surprised that the pineapple and the apricot flavors were hard to differentiate in the mix, but they did help contribute to the Pisco-Apricot Tropicál's round fruity flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ukBV39RT3kDglb92c6gzyiIm35M1RsgKlAHe-TX6vNlyQeN0tGMrYMzTKYe6TKeQcQB9r__nV-zvM12lKhdUMUopjpmrXwvET8zbzVC_7Yn2cOXmuqA78xQqLcdS9n1CIaPQgdkqbFQ/s320/piscotropical203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ukBV39RT3kDglb92c6gzyiIm35M1RsgKlAHe-TX6vNlyQeN0tGMrYMzTKYe6TKeQcQB9r__nV-zvM12lKhdUMUopjpmrXwvET8zbzVC_7Yn2cOXmuqA78xQqLcdS9n1CIaPQgdkqbFQ/s800/piscotropical203.jpg", "comment_count": 0 }, { "title": "red ant", "url": "https://cocktailvirgin.blogspot.com/2010/09/red-ant.html", "published": "2010-09-11T16:53:00.005-04:00", "updated": "2024-10-20T11:50:58.007-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "bitters (mole)", "cherry brandy", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse 100)", "1/2 oz Kirschwasser", "1/2 oz Cherry Heering", "1 barspoon Mezcal (Del Maguey Vida)" ], "instructions": null, "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse 100)\n1/2 oz Kirschwasser\n1/2 oz Cherry Heering\n1 barspoon Mezcal (Del Maguey Vida)\n[1/2 tsp Cinnamon Syrup (*)]\n2 dash Mole Bitters (Homemade)", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1j_VnDZQxsOgtuVzJmt1lHiDAwe_uQMenrh7PL7fSZswO17BbWBd6BuSCVbu-l5-v8beZQCM_7U6u2a9I4iGTqyr7K9kItB8JOAAe5a7KWYfW5rFsx-ANNzBEhJiBAoh6USTDjjqVBbU/s320/redant205.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1j_VnDZQxsOgtuVzJmt1lHiDAwe_uQMenrh7PL7fSZswO17BbWBd6BuSCVbu-l5-v8beZQCM_7U6u2a9I4iGTqyr7K9kItB8JOAAe5a7KWYfW5rFsx-ANNzBEhJiBAoh6USTDjjqVBbU/s800/redant205.jpg", "comment_count": 4 }, { "title": "coctel noz de coco tropical", "url": "https://cocktailvirgin.blogspot.com/2010/09/coctel-noz-de-coco-tropical.html", "published": "2010-09-12T17:51:00.003-04:00", "updated": "2017-08-28T12:23:01.838-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Rio Jockey Club", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "lime juice", "maraschino" ], "ingredients": [ "2 oz Fundador Brandy or Cognac (Pedro Domecq Fundador Solera Reserva)", "1 oz Maraschino Liqueur (Maraska)", "1 - 1 1/2 oz Coconut Cream (1 1/2 oz Goya)" ], "instructions": null, "body_text": "2 oz Fundador Brandy or Cognac (Pedro Domecq Fundador Solera Reserva)\n1 oz Maraschino Liqueur (Maraska)\n1 - 1 1/2 oz Coconut Cream (1 1/2 oz Goya)\nJuice 1/2 Small Lime (1/2 oz)\n1 dash Angostura Bitters\n2 Maraschino Cherries (Luxardo)\n1/2 cup Crushed Ice\nFrappe in a blender and pour into a tall glass. Instead of using a blender, I muddled the cherries and added rest of ingredients. I then shook with ice cubes and double strained into a glass filled with crushed ice.\nThe drink I wanted to make the other day from Baker's\nSouth American Companion: Up & Down the Andes with Jigger, Beaker, & Flask\nhad to be delayed since it required a shopping trip to purchase some coconut cream. Actually, Baker provided a recipe to make the cream from a coconut, but I took the shortcut and went with store bought. The drink I picked, the Tropical Coconut Cocktail, was served to Baker at the Fabulous Rio Jockey Club in Brazil. To make up for taking the shortcut on the coconut cream, I eschewed the blender methodology for some old fashioned muddling, shaking, ice crushing, and fine straining. Perhaps the texture of the ice was different, but the flavor should be otherwise the same. The sip was filled with funky cherry and coconut flavors that were followed by lime and brandy's richness on the swallow. Indeed, the Maraschino notes added an interesting flavor twist to this delightful tropical concoction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLr_OXxaOU1JLIEF8tV1lIigWievF5gViz6oZHp80OYyrceAqrrKqANl9l5TdltED3QmfS6ePp73Og9FOnMLFsGF_BJ7DQH4pG2mfLQKBBRFhLyCpQlV5P04K_7fWUd1pWY4cH-0ZZBx4/s320/coctelnoz207.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLr_OXxaOU1JLIEF8tV1lIigWievF5gViz6oZHp80OYyrceAqrrKqANl9l5TdltED3QmfS6ePp73Og9FOnMLFsGF_BJ7DQH4pG2mfLQKBBRFhLyCpQlV5P04K_7fWUd1pWY4cH-0ZZBx4/s800/coctelnoz207.jpg", "comment_count": 1 }, { "title": "bishop", "url": "https://cocktailvirgin.blogspot.com/2010/09/bishop.html", "published": "2010-09-13T16:19:00.003-04:00", "updated": "2017-08-28T12:22:34.804-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "lime juice", "rum (white)", "simple syrup", "wine (red)" ], "ingredients": [ "2 oz Neisson Rhum Agricole Blanc", "3/4 oz Claret (Château de Respide, Grave Rouge 2006)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime twist.", "body_text": "2 oz Neisson Rhum Agricole Blanc\n3/4 oz Claret (Château de Respide, Grave Rouge 2006)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lime twist.\nLast Tuesday, Andrea and I were in the mood for cocktails so we made a trip over to No. 9 Park where bartender Ted Kilpatrick was presiding. For my first drink, I ordered the Bishop off of the menu. While Jerry Thomas' Bishop does not contain red wine, later versions of this drink include it in along with the rum. For a rum-wine pairing, a rather minerally rhum agricole, Neisson Blanc from sugar cane grown on volcanic soil, was matched with a Grave Bordeau known for its flinty minerality. Ted described the drink as \"juicy and dry\" and the \"closest thing to sangria [that No. 9 would have on its menu].\"\nThe Bishop's nose was full of lime oil and rhum agricole funk and grassiness. Indeed, the drink was very minerally, and it was akin to a Daiquiri enriched and dried out by red wine and Angostura Bitters. Moreover, it was surprising how well the wine's tannins and the lime flavors coupled.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqjUgx0LzhT4sLo4XN5HrhGUaEBlWcrID6UIiizxej4A4e6XagqjGxSkrEYEK6RjFZVmSn2-kdJQqJh19OUHPkrzfzCYPWbIUCkr0fYgnEldm0pRgyIe8tgYYHcFVFJYBtw62S27Wd5I/s320/bishop208.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqjUgx0LzhT4sLo4XN5HrhGUaEBlWcrID6UIiizxej4A4e6XagqjGxSkrEYEK6RjFZVmSn2-kdJQqJh19OUHPkrzfzCYPWbIUCkr0fYgnEldm0pRgyIe8tgYYHcFVFJYBtw62S27Wd5I/s800/bishop208.jpg", "comment_count": 0 }, { "title": "[mokulele flip]", "url": "https://cocktailvirgin.blogspot.com/2010/09/mokulele-flip.html", "published": "2010-09-15T15:58:00.005-04:00", "updated": "2017-08-28T12:22:06.102-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (other)", "cream", "egg", "pineapple syrup", "rum", "whiskey" ], "ingredients": [ "1 1/4 oz Bernheim Straight Wheat Whiskey", "1 1/4 oz Rum, 3 Year (Caribbean)", "1/2 oz Pineapple Syrup", "1/2 oz Heavy Cream", "1 Egg" ], "instructions": "Shake once without ice and once with. Double strain into a cocktail glass and garnish the froth with Tiki Bitters.", "body_text": "1 1/4 oz Bernheim Straight Wheat Whiskey\n1 1/4 oz Rum, 3 Year (Caribbean)\n1/2 oz Pineapple Syrup\n1/2 oz Heavy Cream\n1 Egg\nShake once without ice and once with. Double strain into a cocktail glass and garnish the froth with Tiki Bitters.\nFor my second drink at No. 9 Park last Tuesday, I asked bartender Ted Kilpatrick for an egg drink and allowed him to improvise. Ted decided to head in a Tiki direction; while he did use rum, he took an interesting turn by using an equal part of wheat whiskey. It seems odd, but I have had other whiskey Tiki drinks that were successes including Drink's\nCreole Fizz\n(well, part Sazerac, part Tiki), LUPEC Boston's\nKen-Tiki\n, and one version of the classic\nSuffering Bastard\n(the other version is a Cognac one).\nThe Tiki Bitters that floated on the egg and pineapple froth contributed greatly to the aroma of this drink. The sip was malty from the Burnheim whiskey and the swallow was mainly pineapple. Overall, the drink was relatively dry and contained a good deal of richness from the egg and heavy cream. As the drink progressed, the Tiki Bitters integrated into the flavor of the drink especially as a cardamom note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocKRwgiqIRnfPI7LNjcaI8VGIklXEp9OR__iGVsS6MCUJ5daC71_am6-zCK6b20ARD9whm3rFY12KYWWxY08AvpoN6T_VNNMWL0qPz4XrVc7phEnc5tyFgCnMH_WawdB6qZXwrj0jFHE/s320/tikiflip209.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocKRwgiqIRnfPI7LNjcaI8VGIklXEp9OR__iGVsS6MCUJ5daC71_am6-zCK6b20ARD9whm3rFY12KYWWxY08AvpoN6T_VNNMWL0qPz4XrVc7phEnc5tyFgCnMH_WawdB6qZXwrj0jFHE/s800/tikiflip209.jpg", "comment_count": 1 }, { "title": "the native rose", "url": "https://cocktailvirgin.blogspot.com/2010/09/native-rose.html", "published": "2010-09-15T20:24:00.003-04:00", "updated": "2017-08-28T12:21:35.751-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Joy Richard", "source": "Lineage", "year": null }, "categories": [ "#lineage", "champagne", "curacao", "gin", "lime juice", "simple syrup (mint)" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distiller's Greylock Gin", "1/2 oz Royal Combier", "1/2 oz Mint Syrup", "1/2 oz Lime Juice", "5 drop Rose Water" ], "instructions": "Shake with ice and strain into a cocktail glass. Top with sparkling wine and garnish with a mint leaf.", "body_text": "1 1/2 oz Berkshire Mountain Distiller's Greylock Gin\n1/2 oz Royal Combier\n1/2 oz Mint Syrup\n1/2 oz Lime Juice\n5 drop Rose Water\nShake with ice and strain into a cocktail glass. Top with sparkling wine and garnish with a mint leaf.\nLast Wednesday, Andrea and I attended a cocktail-paired dinner at Lineage in Brookline. The bartender line-up included not only Lineage's Ryan Lotz, but the Franklin/Citizen's Joy Richard, Eastern Standard's Kevin Martin and Jackson Cannon, and the future Island Creek Oyster Bar's Bobby McCoy (presently still at Eastern Standard). The drinks that night were all made with Berkshire Mountain Distillers products -- their gin, vodka, rum, and corn whiskey; distiller Chris Weld was there as well, and I had a chance to talk to him about his distillery and future projects including their Bourbon that has been aging in barrels for a few years now.\nThe drinks that night started with a Rooibos tea-laden punch that Jackson Cannon whipped up. It was the perfect thing to take the edge off of my post-drive angst -- the traffic was pretty horrific as gamenight travelers to Fenway tied up the roads until we finally made it into Allston. After a bit of mingling with the other dinner guests, we took our seats for the food was going to be served soon. The first dish was late summer melons from Stillman's Farm served with sheep's milk feta, radish, and Thai basil. Joy Richard matched this dish with a cocktail using Berkshire Mountain Distiller's Greylock Gin. The Native Rose started with a mint aroma with floral hints. The sip was crisp, citrusy, and slightly herbal such that it matched the melon appetizer quite well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAUPxUEk_6ZRyHicwmhegE9KXk8M8qwpDeOmk5MJrmHtK55fWFgvCzpEHgHufM-XJZdNPsGPQzCN5zo8LeGGh8y7Vx6Loaqg-EqkALCdn9MucsRt6mJ7kg6CsDKb6eQwXj3IJ0KXUO40/s320/nativerose210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAUPxUEk_6ZRyHicwmhegE9KXk8M8qwpDeOmk5MJrmHtK55fWFgvCzpEHgHufM-XJZdNPsGPQzCN5zo8LeGGh8y7Vx6Loaqg-EqkALCdn9MucsRt6mJ7kg6CsDKb6eQwXj3IJ0KXUO40/s800/nativerose210.jpg", "comment_count": 3 }, { "title": "puritan's punch", "url": "https://cocktailvirgin.blogspot.com/2010/09/puritans-punch.html", "published": "2010-09-16T18:25:00.004-04:00", "updated": "2017-08-28T12:20:52.087-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "#lineage", "honey", "lemon juice", "rum", "vodka" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distiller's Ragged Mountain Rum", "3/4 oz Spiced Honey Syrup (*)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg. Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Berkshire Mountain Distiller's Ragged Mountain Rum\n3/4 oz Spiced Honey Syrup (*)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.\n(*) Spiced Honey Syrup: Muddle 14 cardamom pods and 5 cinnamon sticks. Combine with 5/8 cup finely chopped ginger, 32 oz clover honey, and 32 oz water water (5 fold scale down: 3 cardamom pods, 1 stick cinnamon, 1 oz ginger, 6 oz honey, 6 oz water) in a sauce pan. Bring to just under a boil and then simmer for 15 minutes with frequent stirring. Let cool, strain through cheesecloth, and bottle.\nThe second dish at Lineage's \"Endless Summer\" cocktail-paired dinner was a combination of heirloom tomatoes from Ellery Kimball's farm, Island Creek Oysters, cucumber, and daikon. I cannot tell you about the oysters for I got a saladized version, but Andrea and the other diners seemed to enjoy them. Kevin Martin of Eastern Standard matched this dish with his drink, the Persil, using Berkshire Mountain Distiller's Ice Glen Vodka. With a name like Persil -- the French for parsley -- we knew Kevin was going to take an herbal route. He matched the vegetable aspect by using fresh tomato water and the oyster aspect (I assume) by lemon juice, Tabasco, and salt.\nThe Persil\n• 1 1/2 oz Berkshire Mountain Distiller's Ice Glen Vodka\n• 3/4 oz Heirloom Tomato Water\n• 3/4 oz Parsley & Tabasco Syrup\n• 1/2 oz Lemon Juice\n• 1 pinch Salt\nShake with ice and strain into a cocktail glass.\nIn essence, Kevin created a Bloodless Mary. While I cannot say how it paired with the shellfish aspect of the dish, it was an enjoyable savory cocktail in its own right. My notes say that it \"smelled like a garden (in a good way).\" Recipes for how to make tomato water\nexist\n, but you are on your own in figuring out the proportions of the parsley and Tabasco syrup.\nThe third course starred Bobby McCoy of the upcoming Island Creek Oyster Bar, and it was no surprised that he picked Berkshire's rum (although he surprised me with his gin\ndrink\nat the Bartenders on the Rise event in March). Bobby paired this drink with a tea-cured duck breast, Cortland apple, baby turnip, and cilantro dish, but I can only speak of how well it went with the cavatelli (when the waitress asked if this substitution was okay, I enthusiastically said yes, since I have greatly enjoyed Lineage's pan-fried cavatelli before).\nThe Puritan's Punch was essentially a spiced Honeybee (rum, lemon, honey akin to the gin-based\nBee's Knees\n). The punch's nose was a delightful nutmeg and honey aroma. Next, the sip had a grandly rich mouthfeel from the honey and was not overly sweet due to the drying effects of the lemon juice. Finally, rum and spices were notable on the swallow to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_cd3b1H6H37NJgiASsnN3xZu6Y6ZcGXJFtjGT0IbWYpYgZacs78KIl_-nZMO8BMd9doATkUygCoXwkslEIoWdjNIoYIpgiFT_7olj4lq3FLx7zdOaBrGa3w83o6f7V3TYPdi-QdyYEM/s320/puritanpunch211.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_cd3b1H6H37NJgiASsnN3xZu6Y6ZcGXJFtjGT0IbWYpYgZacs78KIl_-nZMO8BMd9doATkUygCoXwkslEIoWdjNIoYIpgiFT_7olj4lq3FLx7zdOaBrGa3w83o6f7V3TYPdi-QdyYEM/s800/puritanpunch211.jpg", "comment_count": 0 }, { "title": "fifteen mile flip", "url": "https://cocktailvirgin.blogspot.com/2010/09/fifteen-mile-flip.html", "published": "2010-09-17T15:54:00.004-04:00", "updated": "2017-08-28T12:20:01.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "amaro", "bitters (aromatic)", "egg", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Butter-infused Berkshire Mountain Distiller's Corn Whiskey (*)", "1 oz Vanilla Syrup", "1 barspoon Amaro Ramazzotti", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a wine glass and garnish with 3 drops of Fee's Aromatic Bitters. combined with the 3 Mile one in flip format. But alas, Ryan had named the drink after what the Berkshire Mountain Distiller sales rep had told him. He was told that all of the corn for the whiskey had been grown within 15 miles of the distillery; however, Chris Weld, the distiller, later informed him that it was a 3 mile radius, so perhaps the Fifteen Minute Flip would be more accurate of a name. For a starting point of the drink, Ryan used his Butterscotch Flip that had been on the Lineage menu and swapped out the Cognac for the Berkshire Mountain whiskey as the butter-carrying vehicle.", "body_text": "2 oz Butter-infused Berkshire Mountain Distiller's Corn Whiskey (*)\n1 oz Vanilla Syrup\n1 barspoon Amaro Ramazzotti\n1 Egg\nShake once without ice and once with. Strain into a wine glass and garnish with 3 drops of Fee's Aromatic Bitters.\n(*) Butter-infused whiskey: Melt 8 oz butter in a saucepan, and heat on medium flame until the butter has turned golden brown. Add browned butter to a bottle of whiskey, and let sit for 6-8 hours. Freeze the whiskey-butter mix, and strain through cheesecloth.\nThe final course at Lineage's cocktail-paired dinner last week was an intriguing and delicious dessert of Anson Mills' grits with sweet corn ice cream and pine nut brittle. To accompany the dessert, Lineage's head bartender Ryan Lotz presented the Fifteen Mile Flip. When I first heard the name, I wondered if it was a combination of a\n12 Mile Limit\ncombined with the 3 Mile one in flip format. But alas, Ryan had named the drink after what the Berkshire Mountain Distiller sales rep had told him. He was told that all of the corn for the whiskey had been grown within 15 miles of the distillery; however, Chris Weld, the distiller, later informed him that it was a 3 mile radius, so perhaps the Fifteen Minute Flip would be more accurate of a name. For a starting point of the drink, Ryan used his Butterscotch Flip that had been on the Lineage menu and swapped out the Cognac for the Berkshire Mountain whiskey as the butter-carrying vehicle.\nIndeed, the corn in the whiskey (90% corn, 10% barley in the mash) and the butter in the fat wash complemented the corn and ice cream in the dessert. The Fifteen Mile Flip's nose was vanilla from the housemade syrup and cinnamon from the Fee's Aromatic Bitters on top of the egg froth. The sip was rich, sweet, and malty with a hint of bitterness on the swallow from Ramazzotti liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbGzYm_fRVD2vAOlfRIKtzDuJ_s98D5HVchiQVWqCS0voKgHxyAGr3pTVl_Dj9R7WLcJCoPchESHLWg5f-07I25V0hGeQCf8dCe_he5SSzNwhKFE_GDhL9FmC1mvyJuqoHjkY_UJU64Q/s320/fifteenmileflip212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbGzYm_fRVD2vAOlfRIKtzDuJ_s98D5HVchiQVWqCS0voKgHxyAGr3pTVl_Dj9R7WLcJCoPchESHLWg5f-07I25V0hGeQCf8dCe_he5SSzNwhKFE_GDhL9FmC1mvyJuqoHjkY_UJU64Q/s800/fifteenmileflip212.jpg", "comment_count": 1 }, { "title": "spice trade", "url": "https://cocktailvirgin.blogspot.com/2010/09/spice-trade.html", "published": "2010-09-17T19:53:00.003-04:00", "updated": "2017-08-28T12:19:31.359-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Cure Bar", "year": null }, "categories": [ "bitters (Angostura)", "curacao", "herbsainte", "kümmel" ], "ingredients": [ "1 oz Kümmel (Helbing)", "1 oz Herbsaint Legendre", "3/4 oz Curaçao (Curaçao de Curaçao)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Kümmel (Helbing)\n1 oz Herbsaint Legendre\n3/4 oz Curaçao (Curaçao de Curaçao)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nAfter getting home from the dinner at Lineage, it was time for a nightcap. The drink I picked, the Spice Trade, was one that we found in an addendum to the\nRogue\nBeta Cocktails\nbook. When we were at the Cure Bar in New Orleans in July, I asked if their new cocktail book was ready. It was not, but they handed me a booklet of recipes which included their last book's drinks plus five new ones. The Spice Trade seemed like an oddball especially with a beast like kümmel (especially our harsh kümmel-of-the-people) and an antagonist like Herbsaint all being balanced by Curaçao? Well, their cocktail book has yet to steer us wrong so we needed to give this drink a try.\nThe Spice Trade started with an orange and caraway seed aroma. Moreover, the sip was a bounty of anise, caraway, orange, and other flavors all strangely in balance. Andrea queried, \"How does he [Kirk or the other bartender-authors] come up with this shit (and make it work)?\" I gave that question some thought for a few days and realized that the recipe had a vague resemblance to William Schmidt's Weeper's Joy that he described in his 1892 book\nThe Flowing Bowl\n(and David Wondrich included in\nImbibe!\n):\nWeeper's Joy\n• 1 oz Kümmel\n• 1 oz Sweet Vermouth\n• 1 oz Absinthe\n• 2 dash Curaçao\n• 1/2 tsp Gomme Syrup\nStir with ice and strain into a cocktail glass.\nAbsinthe for Herbsaint. Sweet vermouth, gomme syrup, and a hint of Curaçao for a half jigger of Curaçao to maintain the same degree of sweetness. While not the same drink, both are delightfully complex and balanced in similar ways.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFG3H0L3bHbk1Y5ri8axVX1Vs_dXCDTXQ0i4WeOuuJMjYw9X0Sj_qkGa5EP-TDHX1APZNdW2ytEpFVA8tVCl_mb0F8l1gXfFDDrp7UDDu5iebEdFfhKujQls-YNsW-DWi2RnJOPcs77M/s320/spicetrade213.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFG3H0L3bHbk1Y5ri8axVX1Vs_dXCDTXQ0i4WeOuuJMjYw9X0Sj_qkGa5EP-TDHX1APZNdW2ytEpFVA8tVCl_mb0F8l1gXfFDDrp7UDDu5iebEdFfhKujQls-YNsW-DWi2RnJOPcs77M/s800/spicetrade213.jpg", "comment_count": 0 }, { "title": "arrack sour", "url": "https://cocktailvirgin.blogspot.com/2010/09/arrack-sour.html", "published": "2010-09-18T17:09:00.003-04:00", "updated": "2017-08-28T12:17:56.965-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lane Ford", "source": "Left Coast Libations", "year": null }, "categories": [ "batavia arrack", "bitters (Peychaud's)", "egg white", "lemon juice", "maraschino", "simple syrup" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "3/4 oz Lemon Juice", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Simple Syrup (Gomme)", "1/2 oz Egg White (1/2 Egg White)", "2 dash Peychaud's Bitters" ], "instructions": "Shake once without ice and once with. Double strain into a coupe glass and twist a lemon peel over the top.", "body_text": "1 1/2 oz Batavia Arrack\n3/4 oz Lemon Juice\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Simple Syrup (Gomme)\n1/2 oz Egg White (1/2 Egg White)\n2 dash Peychaud's Bitters\nShake once without ice and once with. Double strain into a coupe glass and twist a lemon peel over the top.\nFlipping through\nLeft Coast Libations\non Sunday, I spotted the Arrack Sour by San Francisco bartender Lane Ford. I was curious to see if the egg white-laden Sour recipe could tame the intensity of a full jigger of Batavia Arrack. The Arrack Sour's nose was full of lemon and funky Batavia Arrack aromas. On the sip, the sharpness of the Arrack coupled well with the sharpness of the lemon-Maraschino mixture. Moreover, the flavors of the Peychaud's Bitters and the Arrack paired well together on the swallow. While the egg white did not seem like it was doing a lot relative to other Sours, given that the base spirit was such a beast, it was doing an impressive job in mellowing things out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5ZPfeLg_BAizvp2A9Ej5EB9p_jFLSRaH3qsly1kRE_hftX8fkAGfhvVDBUoXkUsQ8q2YRxPcYuFE-q3sNtpVmXJrfl-ZhyphenhyphenOGmHW1sPLMbAR1k7vCu9z_tXDc6_xYscIHYU6i_KnnhAA/s320/arracksour214.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5ZPfeLg_BAizvp2A9Ej5EB9p_jFLSRaH3qsly1kRE_hftX8fkAGfhvVDBUoXkUsQ8q2YRxPcYuFE-q3sNtpVmXJrfl-ZhyphenhyphenOGmHW1sPLMbAR1k7vCu9z_tXDc6_xYscIHYU6i_KnnhAA/s800/arracksour214.jpg", "comment_count": 0 }, { "title": "mcmenomy cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/09/mcmenomy-cocktail.html", "published": "2010-09-19T13:05:00.004-04:00", "updated": "2017-08-28T12:17:29.098-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "grenadine", "lime juice", "rum", "swedish punsch" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Limes\" (MxMo LI), was picked by Doug of the\nPegu Blog\n. Doug selected the citrus component of his favorite drink, the Pegu Club, as this month's focus and wanted to know what the rabble of Mixology Monday bloggers could do with this lovely fruit.\nWhen I mentioned the theme to Andrea, she asked if I were going to do the Pegu Clubweiser, a Pegu Club with the citrus swapped out for Bud Light Lime (a drink I created conceptually on a Thursday Drink Night on Mixoloseum to taunt Doug, and later made, as pictured on the right, when I acquired a can of BLL at a 4th of July cookout). As gross as it sounds, it actually did work balance-wise. The lack of citrus' crispness was made up by the beer's hops and carbonation. However, BLL contains \"natural lime... flavor\" and perhaps not even lime itself, and I did not want to promote this monstrosity save for the shock value (although if you ask in the comments, I will gladly provide the recipe).\nWhile looking for drinks one night in the 1940\nThe How and When\n, I spotted the McMenomy Cocktail which not only seemed intriguingly tasty but contained lime juice as well. When I gave the recipe a little thought, the drink reminded me of a Coca Cola-less\nMandeville\n-- all the same flavors (rum, grenadine, Pernod) save for the soda aspect and the Mandeville's lemon instead of lime. The McMenomy's secret weapon though is its inclusion of Swedish Punsch to add some complexity to the rum component.\nMcMenomy Cocktail\n• 3/4 oz Bacardi Rum (Pritchard's White)\n• 3/4 oz Swedish Punsch (Homemade)\n• Juice 1/2 Lime (1/2 oz)\n• 2 dash Grenadine (1 tsp Homemade)\n• 2 dash Pernod (1/2 tsp Pernod Fils)\nShake with ice and strain into a cocktail glass.\nThe book gave no history of the drink, and searching the web provided no clear link between the drink name and anyone famous during that time period. On the nose, Andrea detected the rum notes and the Batavia Arrack in the Swedish Punsch, whereas I focused in more on the Pernod aroma. Strangely, the mix made the Pernod Absinthe smell and taste more peppermint than anise; it was not unpleasant, just slightly surprising. The sip was sweet and followed by lime, absinthe, and Batavia Arrack on the swallow. The lime worked well with the rum and Swedish Punsch flavors and did a good job keeping the sugar in the Punsch and grenadine in check.\nCheers to Doug for hosting this month and doing his part to prevent scurvy, and to Paul Clarke for being the royal cat herder!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-7-SZb5dQAALvP_huGD6wOeg8fuq68VRyt8z0nXLmQUWKKyqn2BqkqhI9rL_3-Kg1n37cKsJjyW2UoGMVFle9-nYCw9IAapGlx4_cPWpKNVvPhUdebpUsxnXLFHjC0Jz9MHsEWx_ZBk/s320/peguclubweiser949.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsveofvcSK4Sy5Ye3aD-i0BN6TrWqCswKqyTZl73W9MQnWdgN7gNcU0E9ZblU8v0zaZh8qcM9z5B3bjWbK2LAKbJ9K8LcUX6Sb2N3GRqDjNqXfAJ3x3WQF12ihNahjzYB0KoZWzoYLR7M/s320/mcmenomy218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "pall mall", "url": "https://cocktailvirgin.blogspot.com/2010/09/pall-mall.html", "published": "2010-09-19T14:28:00.003-04:00", "updated": "2017-08-28T12:13:23.397-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (orange)", "creme de cacao", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "1/2 oz Martini & Rossi Sweet Vermouth", "1/2 oz Martini & Rossi Dry Vermouth", "1/2 oz Crème de Cacao", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Plymouth Gin\n1/2 oz Martini & Rossi Sweet Vermouth\n1/2 oz Martini & Rossi Dry Vermouth\n1/2 oz Crème de Cacao\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nOn Monday, Andrea and I went over to Eastern Standard for dinner and drinks after my DJ set was over. The menu had a few new drinks including this one, the Pall Mall, which appeared in the \"Heritage\" section. I have spotted the Pall Mall recipe in the past in books like the\nSavoy Cocktail Book\n, Boothby's 1934\nWorld Drinks And How To Mix Them\n, and the\nCafé Royal Cocktail Book\n; however, these recipes list crème de menthe not crème de cacao as the liqueur. I am not sure where this variation originated for I did not ask and I could not find it later in the first dozen books I opened in my library. My curiosity was piqued enough to ask bartender Jim Lane to make me one. Plus, it gave me the opportunity to joke with bartender Hugh Fiore and ask in a raspy voice, \"Hon, would you be a dear and get me a pack of Pall Malls.\" While it is possible that the drink was named after the cigarette, it could be named after what the cigarette was named for. The cigarette was introduced as one of the first premium brands in 1899 which puts it in the right time period; while the cigarette's name stemmed from a croquet-like game (also spelled paille-maille), the drink also could have been named after an upscale street in the West End of London.\nThe Pall Mall started with an orange oil aroma. The sip was almost citrussy with the dry vermouth pairing up with the orange bitters and twist's oils, and the swallow contained the gin, vermouth botanicals, and cacao notes. The strongest flavor pairing was the sweet vermouth and the crème de cacao; I could imagine this match-up working even better if the richer Carpano Antica was used instead of Martini & Rossi. Even without the crème de menthe, the botanicals in the mix combined to contribute some sort of mint-like impression.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGCaB9BP9TAdUjxn3TaxzKRJgmS9KMAxowGt1N-6dbHTeupCmkKOlydYDLz1f3M0LgaSpPWyuq2WKyDFayGGRAQyGdtG94NfuhSYixkkREEkY-kXxYlXTcbHl-YmJQXFKoChcNpienlw/s320/pallmall215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGCaB9BP9TAdUjxn3TaxzKRJgmS9KMAxowGt1N-6dbHTeupCmkKOlydYDLz1f3M0LgaSpPWyuq2WKyDFayGGRAQyGdtG94NfuhSYixkkREEkY-kXxYlXTcbHl-YmJQXFKoChcNpienlw/s800/pallmall215.jpg", "comment_count": 0 }, { "title": "blackstrap cynar flip", "url": "https://cocktailvirgin.blogspot.com/2010/09/blackstrap-cynar-flip.html", "published": "2010-09-20T16:02:00.003-04:00", "updated": "2020-09-14T10:29:00.240-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jimmy Lane", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "cynar", "egg", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Cruzan Blackstrap Rum", "3/4 oz Cynar", "3/4 oz Demerara Syrup", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass.", "body_text": "1 1/2 oz Cruzan Blackstrap Rum\n3/4 oz Cynar\n3/4 oz Demerara Syrup\n1 Egg\nShake once without ice and once with. Strain into a coupe glass.\nFor my second drink at Eastern Standard last Monday night, I asked bartender Jimmy Lane if he had any ideas with eggs. Jim asked if bitter was okay, and when I approved, he set to work on this flip. Jim paired up a blackstrap molasses-flavored rum with Cynar liqueur to make a richer, less bitter\nCynar Flip\n. The drink's nose was mainly the molasses from the rum; moreover, the molasses carried over into the sip which transitioned into the Cynar flavors on the swallow. When I gave Andrea a taste, she commented that it was like \"a Cynar Flip with training wheels.\" The only suggestion I could make to Jim was to add some sort of garnish on the egg froth such as a few drops of an aromatic bitters (i.e.: Fee's or Angostura) for both attractiveness and aroma. Otherwise, this flip was perfectly delicious as it was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkr-NaLm7lGwWqi4lgPNtfZM13F5q2q9VduWVDi78PgjVqSu5zjyTSJ_qNOlpMStALhfJWS2yAfm4SYioc6G-lGw53HHGkT-Y3romyD_qgmxp_k1trrdVY9ydV-wppLThidpeF3n-9cs/s320/blackstrapcynar216.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkr-NaLm7lGwWqi4lgPNtfZM13F5q2q9VduWVDi78PgjVqSu5zjyTSJ_qNOlpMStALhfJWS2yAfm4SYioc6G-lGw53HHGkT-Y3romyD_qgmxp_k1trrdVY9ydV-wppLThidpeF3n-9cs/s800/blackstrapcynar216.jpg", "comment_count": 2 }, { "title": "emerson cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/09/emerson-cocktail.html", "published": "2010-09-20T19:45:00.003-04:00", "updated": "2017-08-28T12:12:23.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "gin", "lime juice", "maraschino", "vermouth (sweet)" ], "ingredients": [ "3 dash Maraschino Liqueur (1/4 oz Luxardo)", "1/2 oz Sweet Vermouth (Bonal)", "3/4 oz Old Tom Gin (Hayman's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "Juice of 1/2 Lime (1/2 oz)\n3 dash Maraschino Liqueur (1/4 oz Luxardo)\n1/2 oz Sweet Vermouth (Bonal)\n3/4 oz Old Tom Gin (Hayman's)\nShake with ice and strain into a cocktail glass.\nLast Tuesday, we had some left over lime juice after making the McMenomy Cocktails for the Mixology Monday event. To find a good use of it, I opened up Jacques Straub's 1914 book\nDrinks\n. When I spotted the Emerson Cocktail and showed it to Andrea, she mentioned that it is on the Clio menu. While I was not sure of how Clio's proportions compare to Straub's, the menu does list that they use Punt e Mes as the vermouth. To match that level of bitter complexity, I selected our bottle of Bonal over the Carpano Antica to add some extra intrigue to the drink.\nThe aroma of the Emerson was dominated by the Maraschino liqueur. In fact, to some degree the sip was as well so perhaps reducing the volume to a barspoon or switching to a less robustly flavored one like Maraska would have been preferable. The slightly sweet sip began with the lime and Maraschino flavors followed by Bonal and gin notes drying the balance out on the swallow. Overall, the Emerson Cocktail was very much like a Martinez with the added flavor and bite of the lime juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX57-FPhrfjaxEi9E5-moAzTdHpF0Mln-vIi1pngDff5eHy8VwyKEkTtB540pBshGUmtZrIL5XSLB1DpMFzhYodcLPd2KYR1LLHhR0kUTwkEzi7HI_ZKdtykc9ifKPinA_HRuVp5NrITc/s320/emerson220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX57-FPhrfjaxEi9E5-moAzTdHpF0Mln-vIi1pngDff5eHy8VwyKEkTtB540pBshGUmtZrIL5XSLB1DpMFzhYodcLPd2KYR1LLHhR0kUTwkEzi7HI_ZKdtykc9ifKPinA_HRuVp5NrITc/s800/emerson220.jpg", "comment_count": 3 }, { "title": "fin du saison", "url": "https://cocktailvirgin.blogspot.com/2010/09/fin-du-saison.html", "published": "2010-09-22T19:11:00.004-04:00", "updated": "2017-08-28T12:11:46.093-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "flute", "technique": "muddle", "attribution": { "creator": "Carrie Cole", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "champagne", "chartreuse (green)", "curacao", "lemon juice", "lillet" ], "ingredients": [ "4 slice Small Cucumber (about 2 slices of a regular one)", "6-8 leaf Basil", "1 pinch Salt", "1 oz Cocchi Americano", "1/2 oz Green Chartreuse", "1/2 oz Lemon Juice", "1/4 oz Grand Marnier" ], "instructions": "Muddle cucumber, basil leaves, and salt. Add rest of ingredients, shake with ice, and double strain into a Champagne flute. Top with a dry sparkling wine (Veuve du Vernay).", "body_text": "4 slice Small Cucumber (about 2 slices of a regular one)\n6-8 leaf Basil\n1 pinch Salt\n1 oz Cocchi Americano\n1/2 oz Green Chartreuse\n1/2 oz Lemon Juice\n1/4 oz Grand Marnier\nMuddle cucumber, basil leaves, and salt. Add rest of ingredients, shake with ice, and double strain into a Champagne flute. Top with a dry sparkling wine (Veuve du Vernay).\nOn Friday, I made my way down to Craigie on Main and scored a seat at the bar. I had both luck on my side and the fact that I was alone so an odd-numbered party at the bar allowed a seat to be free. For my first drink, I selected the Fin Du Saison for the pairing of cucumber with green Chartreuse reminded me of the tasty\nIrma La Deuce\nthat LUPEC Boston created for a Chartreuse event I attended at Green Street a few years ago.\nThe Fin Du Saison that bartender Carrie Cole made for me started with an garden-like aroma filled with cucumber and basil notes. The herbal notes continued over into the light sip that was punctuated by the crispness of the sparkling wine and lemon juice. Chartreuse highlighted the swallow, and this was supplemented by further cucumber and basil flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptnKl-a_aahhklTZ22eQAUC3oNDlh03i6WlUGQiaLbipcuwIuJxMMV2Mskfi7TiEUhN8Hl-fIUj6dsshkKYUxd8YucS479bzUWNYQWoWym-Ox7KObq_UMLfBITDB8goPZfLPaJXlQbxI/s320/findusaison221.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptnKl-a_aahhklTZ22eQAUC3oNDlh03i6WlUGQiaLbipcuwIuJxMMV2Mskfi7TiEUhN8Hl-fIUj6dsshkKYUxd8YucS479bzUWNYQWoWym-Ox7KObq_UMLfBITDB8goPZfLPaJXlQbxI/s800/findusaison221.jpg", "comment_count": 0 }, { "title": "aku aku", "url": "https://cocktailvirgin.blogspot.com/2010/09/aku-aku.html", "published": "2010-09-22T20:16:00.004-04:00", "updated": "2017-10-12T12:04:45.434-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "highball", "technique": null, "attribution": { "creator": "Carrie Cole", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "ginger beer", "lime juice", "orgeat", "pastis", "pineapple juice", "soda", "tequila" ], "ingredients": [ "1 oz Milagro Blanco Tequila", "1/2 oz Lime Juice", "1/2 oz Pineapple", "1/2 oz Orgeat", "1 barspoon Pastis", "1 small pinch Salt" ], "instructions": "Add about 1 oz ginger beer and 1 oz soda water to a highball glass. Shake rest of ingredients with ice and strain into the glass. Top with ginger beer (~1/2 oz) and garnish with a lime wedge and a straw.", "body_text": "1 oz Milagro Blanco Tequila\n1/2 oz Lime Juice\n1/2 oz Pineapple\n1/2 oz Orgeat\n1 barspoon Pastis\n1 small pinch Salt\nAdd about 1 oz ginger beer and 1 oz soda water to a highball glass. Shake rest of ingredients with ice and strain into the glass. Top with ginger beer (~1/2 oz) and garnish with a lime wedge and a straw.\nFor my second drink at Craigie on Main, the Aku Aku on the cocktail menu caught my eye. While it is not the\nTrader Vic\nrecipe of the same name, it did have some strong Tiki aspects to it. However, it felt more like it was a Tiki drink crossed with a Mexican one such as a\nDiablo\n. When bartender Carrie Cole made me the Aku Aku, the nose was lime with hints of tequila. The sip started with a fruity ginger spice followed by the lime and tequila. Lastly, the pastis appeared on the swallow along with a smokey note. Overall, the Aku Aku was rather refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanNVzQjQaB5gD6w7WfM0FKbChNKitBi43BQSzFYTF-PE9vyEiU0z-WeoBeDeG-U2BcIu7QNSohU2Jrh3ApFBOUlnMf2HAPStrS-5IOR-rQ8wYSNAHRXw-4r_0S5GFL6rpYTlIIbN-p9s/s320/akuaku222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanNVzQjQaB5gD6w7WfM0FKbChNKitBi43BQSzFYTF-PE9vyEiU0z-WeoBeDeG-U2BcIu7QNSohU2Jrh3ApFBOUlnMf2HAPStrS-5IOR-rQ8wYSNAHRXw-4r_0S5GFL6rpYTlIIbN-p9s/s800/akuaku222.jpg", "comment_count": 0 }, { "title": "chupacabra", "url": "https://cocktailvirgin.blogspot.com/2010/09/chupacabra.html", "published": "2010-09-24T15:16:00.002-04:00", "updated": "2017-08-28T12:10:01.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "the gallows" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "April Wachtel", "source": "The Gallows", "year": null }, "categories": [ "#the gallows", "lime juice", "mezcal", "punt e mes", "st. germain", "tequila" ], "ingredients": [ "1 oz Lunazul Reposado Tequila", "1 oz St. Germain", "1/2 oz Punt e Mes", "1/2 oz Lime Juice", "1 barspoon Mezcal" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.", "body_text": "1 oz Lunazul Reposado Tequila\n1 oz St. Germain\n1/2 oz Punt e Mes\n1/2 oz Lime Juice\n1 barspoon Mezcal\nShake with ice and strain into a cocktail glass. Garnish with a lime wheel.\nOn Sunday evening, I decided to travel to Washington Street in the South End and finally visit The Gallows. I arrived just as a seat at the bar opened up, and when I sat down I was greeted by head bartender April Wachtel who I had briefly met at Tales of the Cocktail in July. Upon perusing the menu, the Chupacabra -- both for its ingredients and its name -- stood out as a good starting point. I mean, a tequila drink named after one of the wonders of modern cryptozoology?\nThe Chupacabra started with a mezcal and lime aroma, and part way through the drink, the Punt e Mes grape and St. Germain floral notes became apparent on the nose. On the sip, the tequila and St. Germain paired up rather well, and both were complemented by the lime. The St. Germain aided in making the drink pretty mellow especially for a tequila and mezcal cocktail. Similarly, the Punt e Mes functioned to make the St. Germain less distinguishable in the mix despite being a major constituent of the recipe. Overall, the drink was pretty balanced, and the added complexity of the bitter Punt e Mes vermouth and smoky mezcal gave the Chupacabra some intrigue over a standard Tequila Daisy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0AcE59f3nRHeXi9rhSBwfxFpabdBQjS_Ga5qIn94REkrGFT9hqAGwM9k0i4xp-_75dy4-iScCEYPvCi2e0BW7n5oE5y6uk9D8SPpR075UvfxlmcYJ2tSMGpAo71saaYa1lafa7LlHo0/s320/chupacabra223.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0AcE59f3nRHeXi9rhSBwfxFpabdBQjS_Ga5qIn94REkrGFT9hqAGwM9k0i4xp-_75dy4-iScCEYPvCi2e0BW7n5oE5y6uk9D8SPpR075UvfxlmcYJ2tSMGpAo71saaYa1lafa7LlHo0/s800/chupacabra223.jpg", "comment_count": 7 }, { "title": "roxbury russet", "url": "https://cocktailvirgin.blogspot.com/2010/09/roxbury-russet.html", "published": "2010-09-24T20:32:00.005-04:00", "updated": "2017-08-28T12:09:33.240-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "the gallows" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Carl Donheiser", "source": "The Gallows", "year": null }, "categories": [ "#the gallows", "applejack", "bitters (aromatic)", "cognac", "honey", "lemon juice" ], "ingredients": [ "1 oz Cognac", "1/2 oz Laird's Applejack", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup", "4 dash Fee's Aromatic Bitters", "3-4 slice Apple (~1/6 medium apple)", "4 Cloves" ], "instructions": "Muddle cloves. Add apple slices and muddle again. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Garnish with an additional apple slice.", "body_text": "1 oz Cognac\n1/2 oz Laird's Applejack\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup\n4 dash Fee's Aromatic Bitters\n3-4 slice Apple (~1/6 medium apple)\n4 Cloves\nMuddle cloves. Add apple slices and muddle again. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Garnish with an additional apple slice.\nFor my second cocktail at The Gallows on Sunday night, I asked bartender Carl Donheiser about another drink on the menu, but after talking with him, he steered me toward the Roxbury Russet. The Roxbury Russet was Carl's creation and the least darkly named drink of the three I had. Not named after a blood sucking beast or a sinning Puritan who was severely punished, the drink refers to an apple varietal believed to be the oldest apple cultivar grown in this country. The varietal was started about a mile or two away from the bar in Roxbury (now a suburb of Boston) in the seventeenth century.\nThe Roxbury Russet cocktail started with an autumnal aroma of clove and apples. The clove continued on in the sip to spice a sweet apple, lemon, and honey flavor. The cloves along with the cinnamon and other botanicals in the bitters appeared in the swallow and helped to dry out the sip. Indeed, Carl had described this drink as elegant and light, and that was pretty accurate. The cloves were the breakthrough ingredient for him in this recipe and their effect was rather stunning. Shortly before he served this drink to me, he made a hot toddy variation of it to someone else at the bar; while I did not try it this way, my neighbor seemed rather pleased by the result.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmaJzYnIK2z6qor_1_0o-GIgrSJR4NH-8qUwyP1vrwPLmXC0aoqGx1dShe3yZgHA8R1dZxvfG-7rhK4iJJp8yGDybU0skgbyfxManr-YDJfW3ndZVfsafhXr7o7Ljxc6q95rPmDWBmkU/s320/roxbury224.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmaJzYnIK2z6qor_1_0o-GIgrSJR4NH-8qUwyP1vrwPLmXC0aoqGx1dShe3yZgHA8R1dZxvfG-7rhK4iJJp8yGDybU0skgbyfxManr-YDJfW3ndZVfsafhXr7o7Ljxc6q95rPmDWBmkU/s800/roxbury224.jpg", "comment_count": 1 }, { "title": "elisabeth aplegate", "url": "https://cocktailvirgin.blogspot.com/2010/09/elisabeth-aplegate.html", "published": "2010-09-26T16:24:00.003-04:00", "updated": "2017-08-28T12:09:01.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "the gallows" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "April Wachtel", "source": "The Gallows", "year": null }, "categories": [ "#the gallows", "gin", "herbsainte", "lemon juice", "simple syrup (other)" ], "ingredients": [ "1 1/2 Plymouth Gin", "3/4 oz Cucumber Purée with Herbsaint and Hyssop-Anise Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with fresh ice cubes. Garnish with a cucumber slice and straws.", "body_text": "1 1/2 Plymouth Gin\n3/4 oz Cucumber Purée with Herbsaint and Hyssop-Anise Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass filled with fresh ice cubes. Garnish with a cucumber slice and straws.\nFor my last drink at The Gallows, I asked bartender April Wachtel to make me the Elisabeth Aplegate off of the menu. The drink was named after an example of the brutal punishment and harrassment that women suffered during Puritan times; Elisabeth Aplegate in 1636 was declared guilty of swearing and reveling and was forced to stand in public with her tongue inserted into a cleft (split-ended) stick. For such a dark sounding story, the drink was rather light with a bounty of herbal notes.\nThe drink's aroma was mainly cucumber and anise, and these notes carried over into the sip. The flavor was supplemented by the mint-like hyssop in the syrup and balanced by the crispness of the lemon juice. While the Elisabeth Aplegate was different from the\nFin du Saison\nI had at Craigie on Main, the pairing of cucumber with farm-fresh herbs had a very similar effect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KvBnelNF86dxHrC3Bn_HTv3-_soCpz-BLKmpgOvnC5VSrE28ONUr4asHsyDZjEVh8R7FYmUzuuPLofAIxL9zSKvBQxDBHohtVkz9g3cVuM4C_ez3VMrQtGGYxI0T7jCDfD-9YYkUnqk/s320/elisabeth225.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KvBnelNF86dxHrC3Bn_HTv3-_soCpz-BLKmpgOvnC5VSrE28ONUr4asHsyDZjEVh8R7FYmUzuuPLofAIxL9zSKvBQxDBHohtVkz9g3cVuM4C_ez3VMrQtGGYxI0T7jCDfD-9YYkUnqk/s800/elisabeth225.jpg", "comment_count": 0 }, { "title": ":: patience ::", "url": "https://cocktailvirgin.blogspot.com/2010/09/patience.html", "published": "2010-09-26T17:32:00.003-04:00", "updated": "2017-08-28T12:08:26.771-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Charles H. Baker, Jr.", "source": "The South American Gentleman's Companion", "year": null }, "categories": [ "cachaça", "rum (white)" ], "ingredients": [], "instructions": null, "body_text": "I just started a project that will require 6-12 months of waiting, but I am posting it now to encourage others to give it a try in parallel with me. The recipe is for Coquiña or Cachaça de Coco that Charles H. Baker, Jr. wrote about in\nThe South American Gentleman's Companion\n. Baker acquired this recipe from the Furna de Onça Restaurant in Rio de Janeiro, Brazil, and is for coconut-aged rum! He presented it as follows:\nTake husked coconut, bore out 1 of the \"eyes\" in the \"monkey's face\" you'll find at 1 end. Pour-out water. Refill nut with any white rum like new Cuban or Key West aguardiente, or inexpensive white Puerto Rican or Cuban rum - NOT brown or Jamaica. Cork tightly with a soft-wood peg driven-into the shell firmly. Bury in ground, dig-up after 6 month to a year. Drink the stuff neat, out of small glass.\nThe process will add a ruddy amber color and a \"most unusual and pleasant taste.\" Moreover, it will make the spirit more mellow the longer it stays in its tropical cask. Baker did give the option of cachaça later in the text.\nEarlier today, I bought 3 coconuts at Whole Foods. The best part of the experience was when the cashier dropped one from about a foot up. She apologized and said that she did not want to break it before I got it home. I told her that it could be replaced, and beside, it would take a lot more than that to crack a coconut. She then asked how I was going to open them and recommended a hammer. When I finally told her that I was going to drill a hole in each of them and fill them with rum, she shot me a dirty look. The stunned and judgmental expression quickly shifted to her ignoring what I just said and re-recommending the use of a hammer to open the nut.\nFor a method, I did end up using a hammer albeit later in the process. I used a 1/2 inch drill bit and made a hole in one of the eyes in each coconut. The wider the eye, the easier the bit went in for there was less tough, fibrous matter in the way. I then filled two with Seleta Cachaça and one with J.Wray & Nephew Rum. I did not realize until afterward that the directions specifically stated not to use Jamaican rum, but I now interpret that to mean dark aged and not white overproof Jamaican rum (which could stand a bit of mellowing). I sealed the holes with pieces of whittled tree branch and the recommended hammer. Instead of burying them, they are being stored in the kitchen for safe keeping.\nI am curious to see if the rum will become coconut-flavored à la unsweetened Malibu or fat-washed with coconut oils. Only time will tell since Baker was rather vague about the effect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pdm-jnhgTwk0H_deVJgDM4pwl0dzhddPuFtPKr9xmObEFRHEOW2z_E46hWvtQk74BQSnt0K0k6B1KmVu70OyfGH6CiWNSVy84Uvalvp8GLa0mtQ2gTxw4kjxhyz2ZDS3CB4kfKp5Jb0/s320/coco_cachaca0233.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pdm-jnhgTwk0H_deVJgDM4pwl0dzhddPuFtPKr9xmObEFRHEOW2z_E46hWvtQk74BQSnt0K0k6B1KmVu70OyfGH6CiWNSVy84Uvalvp8GLa0mtQ2gTxw4kjxhyz2ZDS3CB4kfKp5Jb0/s800/coco_cachaca0233.jpg", "comment_count": 10 }, { "title": "brandy fix", "url": "https://cocktailvirgin.blogspot.com/2010/09/brandy-fix.html", "published": "2010-09-28T16:01:00.005-04:00", "updated": "2017-08-28T12:07:47.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Harry Johnson", "source": "New & Improved Illustrated Bartender's Manual", "year": null }, "categories": [ "#no. 9 park", "chartreuse", "cognac", "lemon juice", "pineapple syrup" ], "ingredients": [ "2 oz Landy VSOP Cognac", "1/4 oz Green Chartreuse", "3/4 oz Pineapple Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with fresh ice. Ornament with grapes and berries in season (blackberry, blueberries, mint). Serve with a straw.", "body_text": "2 oz Landy VSOP Cognac\n1/4 oz Green Chartreuse\n3/4 oz Pineapple Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass filled with fresh ice. Ornament with grapes and berries in season (blackberry, blueberries, mint). Serve with a straw.\nLast Tuesday, I made my way down to No. 9 Park where bartender Ted Kilpatrick was presiding. For my first drink, I requested something made with brandy, and Ted replied that he was really excited about the Brandy Fix found in Harry Johnson's\nNew & Improved Illustrated Bartender's Manual\nand asked if I wanted to give it a try. Despite a few changes to the proportions, his version was pretty true to Johnson's recipe. Keeping it old school was important for Ted will be serving this drink at an event at the Boston Athenaeum in early October. In addition, Eastern Standard's Kevin Martin and Drink's Josey Packard will also be making drinks at that event as well.\nHonestly, I had never had a Fix before, and when I was reading David Embury a few weeks ago, I realized this. Fixes lost out to Daisies like (mint) Smashes lost out to Juleps. According to Embury, Fixes are pretty much the same as Daisies -- both are Sours with a flavored syrup or liqueur for the sweetener instead of sugar or simple syrup -- except that Fixes generally call for pineapple syrup and Daisies often specify raspberry syrup or grenadine. True, there are recipes such as Jerry Thomas' that contradict this, but Embury at least made an attempt to differentiate things.\nThis Fix started with a visually attractive assortment of berries in season and an aromatically alluring combination of brandy and mint. The sip was a sweet pineapple and lemon flavor followed by green Chartreuse complexity on the swallow. Overall, this drink could do no wrong, and its magic has certainly help up since Johnson transcribed it over a century ago.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWbFsPpI9_mZ2QVCXXwm6u3YVBgFTDjjlNsGuwsR9niFCcSgVa5OjPgDTB3NnM3s3_sSBCL8euAKjEl_bss7lDy0Mh3lzPr1EJhe50pr0Z4pi0d889eOBw2m7ms_SXpxuqGmN2xQqsnY/s320/brandyfix226.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWbFsPpI9_mZ2QVCXXwm6u3YVBgFTDjjlNsGuwsR9niFCcSgVa5OjPgDTB3NnM3s3_sSBCL8euAKjEl_bss7lDy0Mh3lzPr1EJhe50pr0Z4pi0d889eOBw2m7ms_SXpxuqGmN2xQqsnY/s800/brandyfix226.jpg", "comment_count": 1 }, { "title": "scotland the brave", "url": "https://cocktailvirgin.blogspot.com/2010/09/scotland-brave.html", "published": "2010-09-28T16:50:00.004-04:00", "updated": "2017-08-28T12:07:14.040-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick", "source": null, "year": null }, "categories": [ "#no. 9 park", "curacao", "fernet-branca", "punt e mes", "scotch" ], "ingredients": [ "2 oz Laphroaig 10 Years Old Scotch", "3/4 oz Fernet Branca", "3/4 oz Punt e Mes", "1/2 oz Mathilde XO Orange Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass. Flame an orange peel over the top and discard.", "body_text": "2 oz Laphroaig 10 Years Old Scotch\n3/4 oz Fernet Branca\n3/4 oz Punt e Mes\n1/2 oz Mathilde XO Orange Liqueur\nStir with ice and strain into a rocks glass. Flame an orange peel over the top and discard.\nWhen bartender Ted Kilpatrick asked if I had a direction for my nightcap drink, I mentioned that I had not had any whiskey drinks in a while. When I suggested rye or Bourbon, Ted asked if Scotch was fine. The drink Ted made me was entitled Scotland the Brave after the unofficial national anthem of Scotland, and the concept reminded me slightly of Russell House Tavern's\nScottish Play\n. The cocktail's nose was orange from the twist and the peaty malt of the Scotch. On the sip, the most notable flavor combination was how well the Fernet and the Laphroaig's smokiness matched up. The Punt e Mes paired well with the Fernet, but alas, I could not detect the orange liqueur very well. When I mentioned this to Ted, he commented that the Mathilde Orange functions to soften the drink, and its flavors integrate with the Punt e Mes rather well; furthermore, the orange liqueur and Punt e Mes were transcendent components of the drink. Indeed, the Scotland the Brave did serve as a great last drink of the night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRydXX0Lvwj7ngew2LwYGylcekBruWJoFmtMR3eenTPeDknIEcmnftpYNlkAAlKyR0LlsAYVFmRjQI3BIMObkJlH05hDCUhYhDdvTp7CMnF40RVOrXmca7vxdf44IKRUWAUsByz8Jpb3g/s320/scotlandbrave227.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRydXX0Lvwj7ngew2LwYGylcekBruWJoFmtMR3eenTPeDknIEcmnftpYNlkAAlKyR0LlsAYVFmRjQI3BIMObkJlH05hDCUhYhDdvTp7CMnF40RVOrXmca7vxdf44IKRUWAUsByz8Jpb3g/s800/scotlandbrave227.jpg", "comment_count": 0 }, { "title": "naked apple", "url": "https://cocktailvirgin.blogspot.com/2010/09/naked-apple.html", "published": "2010-09-30T16:01:00.004-04:00", "updated": "2017-08-28T12:05:38.258-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "apple cider", "bitters (other)", "whiskey" ], "ingredients": [ "1 1/2 oz High West Silver Western Oat Whiskey", "1 oz Apple Cider, reduced and clarified (*)", "1 dash Bitter Truth Lemon Bitters" ], "instructions": "Shake (or stir?) with ice and strain into a rocks glass filled with fresh ice. Garnish with a baked disk of cider and caramel; serve with a straw.", "body_text": "1 1/2 oz High West Silver Western Oat Whiskey\n1 oz Apple Cider, reduced and clarified (*)\n1 dash Bitter Truth Lemon Bitters\nShake (or stir?) with ice and strain into a rocks glass filled with fresh ice. Garnish with a baked disk of cider and caramel; serve with a straw.\n(*) Reduce two-fold with heat. Add gelatin and freeze-thaw through cheesecloth as described in the Cooking Issues link below.\nLast week, I stopped in at Clio to visit bartender Todd Maul. Todd asked if I was looking to try something new that would be on the menu the following week; without any further information, his enthusiasm was surely contagious and I gave the go ahead. The drink he prepared for me was in theory a riff on a Manhattan that used a lightly oaked whiskey made from 85% oat and 15% barley. The \"in theory\" part was that he did not use a vermouth, port, or even an amaro to balance the spirit; instead, he used a modified apple cider that acted like a vermouth. Todd had concentrated the cider and stripped it of its color so that it was like \"apple juice on steroids.\" I had just read in the last round of Mixology Mondays about Jacob Grier's\nexperiments\nto do similar clarifications of lime juice; furthermore, Jacob referenced a more comprehensive\narticle\nin the Cooking Issues blog where this technique and others were explained in great detail. Instead of Angostura Bitters in this Manhattan facsimile, Todd chose lemon bitters for he found that it accentuated the apple notes in the drink. Overall, the drink was clean and rich tasting with the essence of a\nStone Fence\nwith the barrel aging notes of the whiskey and thick fruity flavors of the cider stripped away.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodOVGtVdcJZrlJOV1L8DgFVsIzhHjhevNZeZId_6CoGEZc-KGKzbeR6lqRxD-Xa6db4H6yTCBDHxzVy0joEmmbqRR8cw61pFF56Iq9Fwc18AyGUILjXl41P8Exnq9Nj3JwFizQy6WTTg/s320/nakedapple228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodOVGtVdcJZrlJOV1L8DgFVsIzhHjhevNZeZId_6CoGEZc-KGKzbeR6lqRxD-Xa6db4H6yTCBDHxzVy0joEmmbqRR8cw61pFF56Iq9Fwc18AyGUILjXl41P8Exnq9Nj3JwFizQy6WTTg/s800/nakedapple228.jpg", "comment_count": 0 }, { "title": "smoking cinnamon", "url": "https://cocktailvirgin.blogspot.com/2010/10/smoking-cinnamon.html", "published": "2010-10-02T14:29:00.004-04:00", "updated": "2017-08-28T12:04:48.474-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "batavia arrack", "pineapple juice", "punt e mes", "rum", "simple syrup" ], "ingredients": [ "1 oz Brugal Añejo Rum", "1 oz Pineapple Juice", "1/4 oz Batavia Arrack", "1/4 oz Punt e Mes", "1/4 oz Simple Syrup" ], "instructions": null, "body_text": "1 oz Brugal Añejo Rum\n1 oz Pineapple Juice\n1/4 oz Batavia Arrack\n1/4 oz Punt e Mes\n1/4 oz Simple Syrup\nLight a stick of cinnamon until it is smoldering on one end. Place on a plate and cover it with a coupe glass so the smoke accumulates. Shake the drink with ice, upend the coupe, and strain the drink into glass.\nFor my second drink at Clio, bartender Todd Maul followed up his experiments with juice clarification with his tinkerings with smoke as a flavorant. The temporary name for the drink was \"Smoking Cinnamon,\" and Todd planned on formally naming it on the menu after a cigar brand. Indeed, the drink started with a burnt cigar aroma which led rather well into the pineapple on the sip. These flavors were a bit overwhelming for the first sip or two, but after that, the Punt e Mes and the Batavia Arrack began to appear and play a role in diversifying the flavor profile. Finally, the smokiness of the Batavia Arrack tied in splendidly with the lingering burnt cinnamon notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2JWOQ0Nbz0sqJTbCNUIV-V5Uvj-eYLoKOTZIM7qH-rKFz735RKZjvklslfaMrXU7MKx5Ot2ZEeTVIlqsm8kzMwAK8LYmyrvBWYdqEvK622KZvse8p07Shv4uU9jwUZK6R4SCL7FVasE/s320/smokingcinnamon230.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2JWOQ0Nbz0sqJTbCNUIV-V5Uvj-eYLoKOTZIM7qH-rKFz735RKZjvklslfaMrXU7MKx5Ot2ZEeTVIlqsm8kzMwAK8LYmyrvBWYdqEvK622KZvse8p07Shv4uU9jwUZK6R4SCL7FVasE/s800/smokingcinnamon230.jpg", "comment_count": 0 }, { "title": "french armada", "url": "https://cocktailvirgin.blogspot.com/2010/10/french-armada.html", "published": "2010-10-02T14:54:00.003-04:00", "updated": "2017-08-28T12:03:00.859-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "beer", "bitters (other)", "rum", "sloe gin" ], "ingredients": [ "4 oz Mandrin Au Sapin Saison Beer", "1/2 oz Brugal Añejo Rum", "1/2 oz Plantation Barbados Rum", "1/2 oz Plymouth Sloe Gin", "2 dash Fee's Cranberry Bitters" ], "instructions": "Shake with ice and strain into a wine glass.", "body_text": "4 oz Mandrin Au Sapin Saison Beer\n1/2 oz Brugal Añejo Rum\n1/2 oz Plantation Barbados Rum\n1/2 oz Plymouth Sloe Gin\n2 dash Fee's Cranberry Bitters\nShake with ice and strain into a wine glass.\nFor my third drink at Clio, bartender Todd Maul was very excited about a beer cocktail he created. When he tasted Mandrin Au Sapin, a French Saison brewed with pine needles, he knew that he had to create a drink around it. The beer was funky and fruity like a Flemish Sour with hints of pine on the swallow. In the drink, Todd supplemented this fruity note with sloe gin and cranberry bitters. The French Armada started with a cranberry aroma coupled with the sour elements of the beer. This cranberry note in the nose was mirrored by the beer's pine and fruit elements and the sloe gin's berry on the sip. Todd explained that the pine notes worked to wipe the palate clean with a citrus finish and functioned very much like a vermouth. Moreover, the beer was meant to be rather forward in the drink and the spirits were there to support its flavor profile. Indeed, the French Armada had a very autumnal feel to it that will help to solidify Clio's fall cocktail menu.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NWUaMXc5rAj63bsfQqOfd7JtdazZNOmdYUpB2lS3yQfKB1Q9bP4Sb2qPfDZDAPY47wViaP0kBkFVuCKnRU2L_ygV5UP91qnJTsxP19FVpQsA4LbtnCCS97mWUZLlgvhoHre0eqrJF9M/s320/frencharmada231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NWUaMXc5rAj63bsfQqOfd7JtdazZNOmdYUpB2lS3yQfKB1Q9bP4Sb2qPfDZDAPY47wViaP0kBkFVuCKnRU2L_ygV5UP91qnJTsxP19FVpQsA4LbtnCCS97mWUZLlgvhoHre0eqrJF9M/s800/frencharmada231.jpg", "comment_count": 0 }, { "title": "laura lee", "url": "https://cocktailvirgin.blogspot.com/2010/10/laura-lee.html", "published": "2010-10-04T19:48:00.005-04:00", "updated": "2017-08-28T12:02:13.487-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Todd Maul", "source": "Rialto", "year": null }, "categories": [ "#clio", "apricot liqueur", "bitters (aged)", "cherry brandy", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Rothman & Winter Orchard Apricot Liqueur", "2 tsp Lemon Juice", "1 tsp Cherry Heering", "1 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Rothman & Winter Orchard Apricot Liqueur\n2 tsp Lemon Juice\n1 tsp Cherry Heering\n1 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a coupe glass.\nAfter the French Armada at Clio, bartender Todd Maul asked if I wanted another cocktail, and I decided that a nightcap was in order. I requested something not too boozy, and Todd selected the Laura Lee off of the aperitif section of the menu. While I did not get the specifics of whom the drink was named after, Todd mentioned that he developed this drink two years ago which would have put him behind the bar at Rialto.\nThe Laura Lee started with an apricot and rye aroma that led into much the same on the sip. The swallow, on the other hand, was the combination of the rich cherry flavors of the Heering, the cinnamon of the bitters, and crispness from the lemon. When I commented that it was like an apricot\nHigh Hat\n, Todd agreed but pointed out that the bitters donated some extra complexity that the High Hat lacked and thus accentuated the spice of the Cherry Heering.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS71X7kEUwg4d8H6mKZP71OoakPBauvksXbWSxBEAislXcpRhxIJo320mzbiiLpSbWC79Os0ygX6aigNQlUaSJFOOCyrWGqP7OMA1RKW3sJMTt4uJj_KM65VSGciphEXvZNKE4xuS40_Q/s320/lauralee232.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS71X7kEUwg4d8H6mKZP71OoakPBauvksXbWSxBEAislXcpRhxIJo320mzbiiLpSbWC79Os0ygX6aigNQlUaSJFOOCyrWGqP7OMA1RKW3sJMTt4uJj_KM65VSGciphEXvZNKE4xuS40_Q/s800/lauralee232.jpg", "comment_count": 0 }, { "title": "bourbon rumba", "url": "https://cocktailvirgin.blogspot.com/2010/10/bourbon-rumba.html", "published": "2010-10-04T20:07:00.003-04:00", "updated": "2017-08-28T12:01:49.068-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jennifer Salucci", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "egg white", "lemon juice", "pineapple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Old Fitzgerald Bourbon", "3/4 oz Pineapple Syrup", "3/4 oz Lemon Juice", "1 Egg White", "1 dash Aromatic Bitters (Housemade)" ], "instructions": "Shake once without ice and once with. Strain into a rocks glass, and twist a lemon peel over the top. Shake with ice and strain into a wine glass rimmed with sugar. Add a splash of soda water.", "body_text": "1 3/4 oz Old Fitzgerald Bourbon\n3/4 oz Pineapple Syrup\n3/4 oz Lemon Juice\n1 Egg White\n1 dash Aromatic Bitters (Housemade)\nShake once without ice and once with. Strain into a rocks glass, and twist a lemon peel over the top.\nLast Monday, Andrea and I went over to Allston to have dinner at Grasshopper. Afterward, we went around the corner and paid a visit to Deep Ellum where bartender Jennifer Salucci was holding court. Scanning the menu, I picked out two of the new drinks that I wanted to try and chose the Bourbon Rumba first. The drink seemed to be based off of the Brown Rumba found in the the 1937\nCafé Royal Cocktail Book\n:\nBrown Rumba\n• 1/2 Whiskey (Seager's Bourbon)\n• 1/4 Pineapple Juice\n• 1/8 Orange Syrup\n• 1/8 Whipped Egg (White and Yolk)\nShake with ice and strain into a wine glass rimmed with sugar. Add a splash of soda water.\nThe Bourbon Rumba appeared like it would be more crisp than the Brown Rumba as lemon juice and pineapple syrup should be much more assertive than orange syrup and pineapple juice.\nThe Bourbon Rumba led off with a lemon nose from the twist. The sip was a lemon-Bourbon flavor followed by a crisp pineapple swallow. The drink reminded me of a whiskey Pisco Punch (with the egg white aspect of the Pisco Sour similar to the\ndrink\nBen Sandrof made me a few months back).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirspehSGyqijxNEbFyreVLgnippj5cb-nWMMSN28npfS50CnNpNIrGmdk8_f70hLE_HxfQ6CeR1AfzShasxpoz2tGRRItNrSgUZZTF_EVdlfmP-DspAfyJOKzp1vb1TvteAgHlXVV1gp4/s320/bourbonrumba236.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirspehSGyqijxNEbFyreVLgnippj5cb-nWMMSN28npfS50CnNpNIrGmdk8_f70hLE_HxfQ6CeR1AfzShasxpoz2tGRRItNrSgUZZTF_EVdlfmP-DspAfyJOKzp1vb1TvteAgHlXVV1gp4/s800/bourbonrumba236.jpg", "comment_count": 0 }, { "title": "fernet buck", "url": "https://cocktailvirgin.blogspot.com/2010/10/fernet-buck.html", "published": "2010-10-04T20:54:00.003-04:00", "updated": "2017-08-28T12:01:03.926-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "copper mug", "technique": "shake", "attribution": { "creator": null, "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "fernet-branca", "ginger beer", "lime juice" ], "ingredients": [ "1 1/2 oz Fernet Branca", "1 oz Lime Juice", "1 dash Aromatic Bitters" ], "instructions": "Shake with ice and pour into a copper mug or highball glass. Top with ~4 oz ginger beer (AJ Stephans) and add a straw.", "body_text": "1 1/2 oz Fernet Branca\n1 oz Lime Juice\n1 dash Aromatic Bitters\nShake with ice and pour into a copper mug or highball glass. Top with ~4 oz ginger beer (AJ Stephans) and add a straw.\nEven after taking my time with the first drink, my large dinner was still weighing heavy on me and I decided that I needed a digestif. The drink off of Deep Ellum's menu that seemed perfect for the occasion was the Fernet Buck for both Fernet Branca and ginger beer are great for settling one's stomach. Moreover, ordering a shot of Fernet with a ginger beer back used to be a quite popular combination a few years ago before people eschewed the flavor complementation in favor of the more expedient and often communal shot ritual.\nWhen I ordered one from bartender Jennifer Salucci, she apologized that all of the copper mugs were being used so she would have to make one in a highball glass. The Buck was crisp lime on the sip followed by a dry ginger flavor and lingering menthol note. While there were no great surprises with the drink's flavor profile, it was quite an enjoyable drink. Indeed, the Fernet Buck was the digestive aid that the doctor ordered!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNBIV15gTe_c0lLWfk3xeV_F5ZTEi8FAYY0B1-KSYo5AWhM5w2nKYfn-euoDJAHtWscj-Zw0TAksWUz7hNuwcWqtp5vvaDBuLuq1zAChCAJo9LsUl2I0aIwtUsLr2pZpO78ZOlqBTJ88/s320/fernetbuck237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNBIV15gTe_c0lLWfk3xeV_F5ZTEi8FAYY0B1-KSYo5AWhM5w2nKYfn-euoDJAHtWscj-Zw0TAksWUz7hNuwcWqtp5vvaDBuLuq1zAChCAJo9LsUl2I0aIwtUsLr2pZpO78ZOlqBTJ88/s800/fernetbuck237.jpg", "comment_count": 1 }, { "title": "bishop allen", "url": "https://cocktailvirgin.blogspot.com/2010/10/bishop-allen.html", "published": "2010-10-06T16:00:00.004-04:00", "updated": "2017-08-28T12:00:27.586-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Green Street", "year": null }, "categories": [ "*original", "beer", "falernum", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Appleton Estate Reserve Rum", "1/2 oz Falernum", "1/2 oz Pineapple Juice", "1/4 oz Lime Juice", "1 1/2 oz Stout" ], "instructions": "Shake all ingredients but stout with ice and strain into a wine or rocks glass. Top with a measured jigger of stout.", "body_text": "1 1/2 oz Appleton Estate Reserve Rum\n1/2 oz Falernum\n1/2 oz Pineapple Juice\n1/4 oz Lime Juice\n1 1/2 oz Stout\nShake all ingredients but stout with ice and strain into a wine or rocks glass. Top with a measured jigger of stout.\nA few months ago, I was asked by Green Street owner Dylan Black to come up with a beer cocktail for their Sunday Stout & Oyster nights. He felt that it would be great to have a stout cocktail right under their list of draft and bottled stouts. Moreover, he suggested a drink that used the bounty of Appleton Estate Reserve Rum bottles that he had left over from an Appleton\nevent\nback in May.\nDylan had previously mentioned that he had been working on a housemade falernum for the bar, and I wanted to incorporate it into the recipe. While I developed the drink with Velvet Falernum instead of Dylan's, it seemed to function similarly in the one I had at Green Street a short time later. The stout's identity seems to allow a bit of leeway; however, over-pouring the stout will drown out the other flavors. Indeed, with the right amount of stout, the fruity, spiced, and tropical notes were well balanced by the roasted malt and bitter hops flavors of the beer.\nLikewise, another richly flavored amber or dark rum could probably be substituted if the Appleton Reserve is not available.\nFor a name, I went with Bishop Allen. Green Street is located on a street one block away from and parallel to Massachusetts Avenue, and Bishop Allen Drive is one block on the opposite side of Mass Ave. The street itself is named after Bishop Richard Allen, a slave who bought his freedom in 1780. He later founded the African Methodist Episcopal Church and ran an Underground Railway station for 34 years to help others escape slavery. While Allen lived his free life in Philadelphia, there is a branch of the church he founded not too far from the bar itself.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5W5_qkMT3x9rOBms8wkMuR5G6ZewQS5nwaJhibOelu8eDHI_v39d0v4iYRgM8Z2wkmKHdpymEPLkjsJc8EzcpHl33Aeymx_7NeykXEyKIElm4HFA6AoZuG4ck8txNCd-YsKiRB738BM/s320/richardallen.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5W5_qkMT3x9rOBms8wkMuR5G6ZewQS5nwaJhibOelu8eDHI_v39d0v4iYRgM8Z2wkmKHdpymEPLkjsJc8EzcpHl33Aeymx_7NeykXEyKIElm4HFA6AoZuG4ck8txNCd-YsKiRB738BM/s800/richardallen.jpg", "comment_count": 5 }, { "title": "[ofrenda]", "url": "https://cocktailvirgin.blogspot.com/2010/10/ofrenda.html", "published": "2010-10-08T19:08:00.003-04:00", "updated": "2017-08-28T11:59:16.004-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (other)", "champagne", "grenadine", "mezcal", "tequila" ], "ingredients": [ "1 oz Chinaco Blanco Tequila", "1/2 oz Gulab Sharbat Syrup (* see" ], "instructions": "Shake with ice and strain into a champagne flute rimmed with salt. Top with sparkling wine.", "body_text": "1 oz Chinaco Blanco Tequila\n1/2 oz Gulab Sharbat Syrup (* see\nhere\n)\n1/4 oz Day of the Dead Bitters\n1/2 bsp Del Maguey Mezcal Vida\nShake with ice and strain into a champagne flute rimmed with salt. Top with sparkling wine.\nLast Thursday, Andrea and I went over to Rendezvous for dinner. For my pre-prandial cocktail, bartender Scott Holliday had an idea with tequila and mezcal. While I have had a tequila aperitif before lightened with aromatized wine, namely the\nMetexa\n, what grabbed me was that Scott's idea for a Champagne cocktail! The bitters that Scott used were one of my creations; the Day of the Dead Bitters were based on marigold (a key symbol of the Day of the Dead festival) and supplemented by a variety of Mexican botanicals. Overall, the bitters are somewhat floral and rather earthy. To match the floral aspect, Scott sweetened the drink with his rose-flavored gulab sharbat syrup.\nThe drink's nose was floral from the bitters and the syrup. The minerality of the Chinaco tequila complemented the dryness of the sparkling wine and the earthy notes in the bitters on the swallow. Moreover, the salt rim helped to accent this mineral note. Lastly, the sparkling wine and tequila helped to knock back the sweetness donated by the gulab sharbat syrup considerably.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vIg4A86y4JtsHwWFNkOBksbePbrg1a0eYFKZj4EI6RQsKcR3zTpQ_w_t9CmI9ovfTm3_E9RJjDk2eYeQjVIbYU1zoTidoQh61v4Rxgs7iyapnbYCJ_EAfsxxQiamrMWANitHh0ZHcHM/s320/chinaco238.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vIg4A86y4JtsHwWFNkOBksbePbrg1a0eYFKZj4EI6RQsKcR3zTpQ_w_t9CmI9ovfTm3_E9RJjDk2eYeQjVIbYU1zoTidoQh61v4Rxgs7iyapnbYCJ_EAfsxxQiamrMWANitHh0ZHcHM/s800/chinaco238.jpg", "comment_count": 0 }, { "title": "bohemio", "url": "https://cocktailvirgin.blogspot.com/2010/10/bohemio.html", "published": "2010-10-08T20:37:00.003-04:00", "updated": "2017-08-28T11:58:46.651-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Eben Freedman", "source": "Tailor", "year": 2008 }, "categories": [ "becherovka", "lemon juice", "mezcal", "orange juice", "simple syrup", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Lunazul)", "1/4 oz Mezcal (Del Maguey Vida)", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup (Gomme)", "1/2 oz Becherovka" ], "instructions": "Shake with ice and strain into an iced filled rocks glass (cocktail glass sans ice). Flame an orange peel over the top of the drink.", "body_text": "2 oz Reposado Tequila (Lunazul)\n1/4 oz Mezcal (Del Maguey Vida)\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup (Gomme)\n1/2 oz Becherovka\nShake with ice and strain into an iced filled rocks glass (cocktail glass sans ice). Flame an orange peel over the top of the drink.\nOn Friday night, I was still on the heels of the tequila-mezcal drink that Scott Holliday made me when I spotted the Bohemio in\nFood and Wine: Cocktails 2008\n. The drink was created by Eben Freedman, the bar manager at Manhattan's Tailor, and the name makes reference to the Czech liqueur Becherovka that gives this drink its distinctive flavor. Becherovka is a digestif flavored with clove, anise seed, cinnamon, and some thirty-odd other herbs and is best used here in Boston by Eastern Standard bartenders in drinks like the\nMetamorphosis\nand\nElixir Alpestre\n.\nThe Bohemio started with an aroma of orange oil and mezcal. Flavorwise, the beginning of the sip was a sweet citrus that was almost floral followed by tequila notes in the middle. The swallow was all about the smoky mezcal and the Becherovka's clove spice; this smoky-spice combination reminded me a lot of the\npunch\nI created for an Easter party earlier in the year. It was rather surprising how the balance of the Bohemio was neither too sweet nor too sharp; indeed, the drink was most likely mellowed a bit by the gomme syrup and orange juice components.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDdLaMuVYj4qS_iIzUS7xzQOwlUvRGaRQoTTR2gUGG-BZofVlVTQoGlm_NPk4S5c16Jzt5voqTzuJMsKwFkHpMigsmo5LlXTFGK6FvRTh88-kZjMtG3Br76s7RY6yTM9uqHnsmx-OMyc/s320/bohemio240.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDdLaMuVYj4qS_iIzUS7xzQOwlUvRGaRQoTTR2gUGG-BZofVlVTQoGlm_NPk4S5c16Jzt5voqTzuJMsKwFkHpMigsmo5LlXTFGK6FvRTh88-kZjMtG3Br76s7RY6yTM9uqHnsmx-OMyc/s800/bohemio240.jpg", "comment_count": 0 }, { "title": "wigglesworth", "url": "https://cocktailvirgin.blogspot.com/2010/10/wigglesworth.html", "published": "2010-10-09T14:13:00.004-04:00", "updated": "2017-08-28T11:58:10.278-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "apple cider", "bitters (other)", "fernet-branca", "simple syrup (other)", "whiskey (Bourbon)" ], "ingredients": [ "2 3/4 oz Makers Mark 46 Bourbon", "3/4 oz Apple-Cinnamon Syrup (*)", "1/2 oz Fernet Branca", "2 dash Urban Moonshine Maple Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 3/4 oz Makers Mark 46 Bourbon\n3/4 oz Apple-Cinnamon Syrup (*)\n1/2 oz Fernet Branca\n2 dash Urban Moonshine Maple Bitters\nStir with ice and strain into a rocks glass.\n(*) The syrup was made as a two-fold reduction of apple juice which was heated with cinnamon sticks (15 per gallon). Remove the cinnamon sticks and add an equal part of sugar.\nOn Saturday afternoon, I was off running errands and found myself with an hour or so to kill before meeting Andrea for dinner after she got off from work. Since I was heading toward that end of the Red Line, I got off the subway at Harvard Square and paid a visit to Russell House Tavern. The drink I requested from head bartender Aaron Butler was the Wigglesworth. The drink was modeled after the\nToronto\n, and Aaron added a great autumnal touch with a spiced apple syrup. Wigglesworth is a freshman dormitory on the Harvard Campus not too far from the tavern. Unfortunately, I did not ask which of the Wigglesworth clan (many of whom went to school at Harvard from the seventeenth century onward) he named it after, but I sure hoped it was the day-of-doom Michael who greatly influenced the Puritanical population. Even from an early age, the man thought he was damned after suffering the depravity of a few nocturnal emissions. Michael, however, did not find it damning that he married his own cousin; he suffered from a great inferiority complex and felt that she was the best he could do. Okay, so this has nothing to do with the drink, but this bit of 1600's Puritanical perversion has to make up for the fact that I neglected to ask Aaron about the etymology of his cocktail.\nThe Wigglesworth's nose was a pleasing apple and cinnamon aroma, and the syrup surprisingly overpowered the Fernet and whiskey in this arena. The sip was a sweet whiskey flavor followed by cinnamon and Fernet's menthol note on the swallow. Lastly, there was an interesting lingering honey-like note at the end; when I mentioned this to Aaron, he attributed it to the honey-thick apple syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1p4Lz_f2v59c_GSuPnUmixlTBrLOHmtorsUFnahfGieYR7moD2NN5sF-MrCRbTYeuDznSG5Yx5N-gtBzGWBh02YNjXuYTsjoPE4abr01L3lqbwYNKxa0cl58oYlUFsUZeV0S16y-ed10/s320/wigglesworth241.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1p4Lz_f2v59c_GSuPnUmixlTBrLOHmtorsUFnahfGieYR7moD2NN5sF-MrCRbTYeuDznSG5Yx5N-gtBzGWBh02YNjXuYTsjoPE4abr01L3lqbwYNKxa0cl58oYlUFsUZeV0S16y-ed10/s800/wigglesworth241.jpg", "comment_count": 1 }, { "title": "seigniory club special", "url": "https://cocktailvirgin.blogspot.com/2010/10/seigniory-club-special.html", "published": "2010-10-09T14:43:00.004-04:00", "updated": "2025-03-19T09:55:33.083-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Larry Denis", "source": "Seigniory Club", "year": null }, "categories": [ "egg white", "grapefruit juice", "maple syrup", "rum", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Sazerac 6 Year)", "1 oz Grapefruit Juice", "1 tsp Maple Syrup", "1 dash Rum (1/2 tsp Coruba)", "1/2 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass.", "body_text": "1 1/2 oz Rye Whiskey (Sazerac 6 Year)\n1 oz Grapefruit Juice\n1 tsp Maple Syrup\n1 dash Rum (1/2 tsp Coruba)\n1/2 Egg White\nShake once without ice and once with. Strain into a cocktail glass.\nSaturday evening after a dinner at the Pulse Cafe in Davis Square, we headed home for a nightcap. For a drink, I selected the Seigniory Club Special from Ted Saucier's\nBottoms Up\n. The drink was invented by Larry Denis, the head bartender at the Seigniory Club in Quebec; during that time, the club was an exclusive hotel that served as a private retreat for the rich and powerful. The only other reference to the bar there was in a\npost\nby Jamie Boudreau where he spoke of Larry Denis' Habitant cocktail.\nOn the nose, the Seigniory Club Special smelled a lot of maple syrup to me and of rye to Andrea. The sip was a sweet rye and grapefruit flavor with rich notes from the maple syrup and dark rum on the swallow. Overall, the drink was rather smooth from both the egg white and the lack of citrus bite as grapefruit is not all that sour like lemons or limes. Moreover, stylistically, the Seigniory Club Special reminded me of the gin-based\nMarco-Antonio\nfrom the\nLa Florida Cocktail Book\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNRZ50zthIaMq2ZtTpxF20JPNjtJLNDPJxZ3nPc96bZPQe0U957iQ406bO9k9eaWUT2zg2Req8-_xgApvHcWN_6935qMY4t-kwZp_7PZU_sX_7eHNlB4NDLUPod65vgeWRs8OCJFN5nY/s320/signiory242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNRZ50zthIaMq2ZtTpxF20JPNjtJLNDPJxZ3nPc96bZPQe0U957iQ406bO9k9eaWUT2zg2Req8-_xgApvHcWN_6935qMY4t-kwZp_7PZU_sX_7eHNlB4NDLUPod65vgeWRs8OCJFN5nY/s800/signiory242.jpg", "comment_count": 0 }, { "title": "wardman park", "url": "https://cocktailvirgin.blogspot.com/2010/10/wardman-park.html", "published": "2010-10-11T19:47:00.005-04:00", "updated": "2025-03-19T09:56:18.379-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Wardman Park Hotel", "year": null }, "categories": [ "brandy", "drambuie", "sherry" ], "ingredients": [ "1 1/4 oz Dry Sherry (Lustau Don Nuño Dry Oloroso)", "3/4 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "3/4 oz Drambuie" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/4 oz Dry Sherry (Lustau Don Nuño Dry Oloroso)\n3/4 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n3/4 oz Drambuie\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Sunday night a little over a week ago, the cocktail hour was upon us and I opened up Ted Saucier's\nBottoms Up\nto the Wardman Park. I had spotted this drink the night before along with the Seigniory Club Special; however, the latter drink won out that night and the drink created at the Wardman Park Hotel in Washington, D.C. garnered a bookmark for later instead. The hotel was built in 1918 and still exists today as part of the Marriott chain. I could find very little about the bar there with the only interesting details about the whole establishment being a spy scandal and later American soldiers using the sides of the hotel for repelling drills and the pool for clothed swimming practice.\nThe Wardman Park drink presented itself with a sherry and lemon oil aroma. On the sip, the honey sweetness of the Drambuie was balanced by the sharpness of the dry sherry. Following these notes were the grape of the sherry and Spanish brandy in the middle, and the sherry's nuttiness and the Drambuie's botanicals on the swallow. The lemon twist was noteworthy for helping to bridge the gap between the sherry and Drambiue for the first few sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8ijEeEKzftfwSTAfA_bPE851VD8FwYWmf698soi39AAlKG_2v-jAVR_SoBGGEiIrK6rtBDXjbWJQF5cCacgDH8lMNUZ1G8tx3bsJbxcKJaN_hXpguwQ6QpQC1FMdexrw6pzhFNn55rw/s320/wardman245.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8ijEeEKzftfwSTAfA_bPE851VD8FwYWmf698soi39AAlKG_2v-jAVR_SoBGGEiIrK6rtBDXjbWJQF5cCacgDH8lMNUZ1G8tx3bsJbxcKJaN_hXpguwQ6QpQC1FMdexrw6pzhFNn55rw/s800/wardman245.jpg", "comment_count": 0 }, { "title": "morning call", "url": "https://cocktailvirgin.blogspot.com/2010/10/morning-call.html", "published": "2010-10-12T16:35:00.003-04:00", "updated": "2017-08-28T11:54:19.001-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Here's How, Mixed Drinks", "year": 1941 }, "categories": [ "absinthe", "lemon juice", "lime juice", "maraschino" ], "ingredients": [ "1/2 jigger Lime or Lemon Juice (1/2 oz Lemon, 1/4 oz Lime)", "1/2 jigger Maraschino (3/4 oz Luxardo)", "1/2 jigger Absinthe (3/4 oz Kübler)" ], "instructions": "Shake with ice and strain over shaved ice (rocks glass with crushed ice). Dress with fruit (lemon twist) and serve with straw.", "body_text": "1/2 jigger Lime or Lemon Juice (1/2 oz Lemon, 1/4 oz Lime)\n1/2 jigger Maraschino (3/4 oz Luxardo)\n1/2 jigger Absinthe (3/4 oz Kübler)\nShake with ice and strain over shaved ice (rocks glass with crushed ice). Dress with fruit (lemon twist) and serve with straw.\nLast Tuesday as I was in the midst of preparing dinner, I opened my new purchase of the wood-covered\nHere's How, Mixed Drinks\nbook from 1941 and spotted the Morning Call as an unique recipe (novel to me and what I have spotted in books, at least). While we were closer to going to bed than waking up (from the name, it sounds like a Corpse Reviver-like hangover cure), the Morning Call beckoned to us.\nThe drink's nose was lemon from the twist coupled with fennel from the absinthe. The sip was a slightly dry citrus flavor at first, followed by the absinthe in the middle. Finally, the Maraschino appeared on the swallow with the Kübler absinthe rearing itself again as a lingering licorice note. While the Morning Call was definitely an absinthe-forward drink, it was pretty mild for one either due to the absinthe choice or from the softening effects of the liqueur and ice melt.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDO0sneO2kEGffBr-aQpmOg-guL7tOHtwe2DPZaADVXe2aUNdwgQfVHIVoD1w4I7-HXee5Urp83HH2wCW66eHAJSNkLL9TtCifwyfQLLeE_6pnQo4gKpNjTcEPlwscx3T5Qpd5XdEu92s/s320/morningcall248.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDO0sneO2kEGffBr-aQpmOg-guL7tOHtwe2DPZaADVXe2aUNdwgQfVHIVoD1w4I7-HXee5Urp83HH2wCW66eHAJSNkLL9TtCifwyfQLLeE_6pnQo4gKpNjTcEPlwscx3T5Qpd5XdEu92s/s800/morningcall248.jpg", "comment_count": 2 }, { "title": "chocolate flip", "url": "https://cocktailvirgin.blogspot.com/2010/10/chocolate-flip.html", "published": "2010-10-13T15:42:00.003-04:00", "updated": "2017-08-28T11:53:31.043-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "beer", "creme de cacao", "egg", "rock candy syrup", "rum" ], "ingredients": [ "1 1/2 oz Cruzan Blackstrap Rum", "1/2 oz Creme de Cacao", "1/2 oz Rock Candy Syrup", "1 Egg" ], "instructions": "Shake once without ice and once with and strain into a coupe glass. Top with 1-2 oz of Left Hand Milk Stout. Grate chocolate over the top of the egg froth.", "body_text": "1 1/2 oz Cruzan Blackstrap Rum\n1/2 oz Creme de Cacao\n1/2 oz Rock Candy Syrup\n1 Egg\nShake once without ice and once with and strain into a coupe glass. Top with 1-2 oz of Left Hand Milk Stout. Grate chocolate over the top of the egg froth.\nLast Wednesday, Andrea and I headed over to Eastern Standard for some drinks after a dinner at India Quality. For my nightcap, I asked bartender Kevin Martin if he had any egg drink ideas. When he mentioned that he had a \"chocolate flip,\" I was a little hesitant because it sounded like it could be an overly sweet and insipid Chocolatini disaster. However, I know Kevin and his general aesthetic, so I conveyed my trust to him. And I am quite glad that I did!\nI think the first aspect that got me excited was when I saw him topping off the drink with Left Hand's Milk Stout -- a dark, rich, and chocolaty beer that seemed like the perfect complement to the flip's molasses and cacao components. The flip's aroma was dominated by the freshly grated chocolate floating on top of the egg foam. The blackstrap rum's richness on the beginning of the sip blended into the chocolate notes on the swallow rather well. At first, Kevin added about an ounce of the beer for he ran out of space in the glass. He left the bottle in front of me and told me to top it off as I saw fit. After adding another ounce of stout, the drink dried out a bit with the increased hops notes on the swallow. Furthermore, the roasted maltiness of the beer began to play a more significant role in the flavor profile after this addition. From a drink that made me afraid to consent to it from the name alone to a drink that I was afraid that my glass was going to end up empty before I knew it, this creation was quite an amazing surprise!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRaZuaBu3WfmxUOPJg0qaSs-K7TZLxv7NbeFHptMqX1KZL3Z0CoVHo-UWbSU-4iNzVmj6UnZiqwMt1z23skegdUNIQyIbBGIaSOGhVPC090d45EJiNobH-5hml5mdwT6IRbEIeWfjsdQ/s320/chocolateflip251.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRaZuaBu3WfmxUOPJg0qaSs-K7TZLxv7NbeFHptMqX1KZL3Z0CoVHo-UWbSU-4iNzVmj6UnZiqwMt1z23skegdUNIQyIbBGIaSOGhVPC090d45EJiNobH-5hml5mdwT6IRbEIeWfjsdQ/s800/chocolateflip251.jpg", "comment_count": 3 }, { "title": "vesica wabbit", "url": "https://cocktailvirgin.blogspot.com/2010/10/vesica-wabbit.html", "published": "2010-10-13T19:39:00.004-04:00", "updated": "2017-08-28T11:52:52.313-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": null, "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (orange)", "lillet", "tea", "vodka" ], "ingredients": [ "1 1/2 oz Vodka (Vesica)", "1 tsp Wu Wei Tea (dry)", "1 1/2 oz Lillet (Cocchi Americano)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Add tea and vodka to a mixing glass and let sit for about a minute or two. Add rest of ingredients and ice, shake, and double strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Vodka (Vesica)\n1 tsp Wu Wei Tea (dry)\n1 1/2 oz Lillet (Cocchi Americano)\n1 dash Orange Bitters (Regan's)\nAdd tea and vodka to a mixing glass and let sit for about a minute or two. Add rest of ingredients and ice, shake, and double strain into a cocktail glass. Garnish with a lemon twist.\nLast week for Mixoloseum's second anniversary of Thursday Drink Night, the theme was \"Latest Find.\" I was going to do something with the bottle of Coruba that Andrea scored out in Indiana when she was visiting her family; however, samples of Vesica Vodka arrived earlier in the day and I decided to give it a go. Vesica is a Polish potato spirit, and when I tried it, there were no off aromas and it had a clean flavor and a crisp bite. While it lacked much character, it was pretty well distilled and seemed to be a good buy at a price point of around $10 a bottle. Regardless, she was my latest acquisition and I accepted the challenge to create a recipe for the drink night's theme.\nThe drink I created was citrussy but had some spice to it from the bitters and the rapid tea infusion. The rapid tea infusion during the shake was an idea that I garnered while hosting the\ntea-themed\nMixology Monday back in January and it worked rather well with the Wu Wei tisane. Another herbal or perhaps green tea could work well here; however, it would probably lack the attractive reddish hue that the Wu Wei's hibiscus donates. For a name, I gave a nod toward the spirit the Liquor Fairy gave me and to the red-dressed dame of\nWho Framed Roger Rabbit\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0muCGOd0-V36TePOFmR-u1jTvAprc3Erf44P11MjjcZ2WN1Nwh9B2kYGEqR5jXxSEYyHGfW9S5abY_qVYHO94DHIOLm0zEyjo6hFmY2kggfmTMKshJXs9peZInQPehdnhfVhGP4uPhpM/s320/vesica252.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0muCGOd0-V36TePOFmR-u1jTvAprc3Erf44P11MjjcZ2WN1Nwh9B2kYGEqR5jXxSEYyHGfW9S5abY_qVYHO94DHIOLm0zEyjo6hFmY2kggfmTMKshJXs9peZInQPehdnhfVhGP4uPhpM/s800/vesica252.jpg", "comment_count": 0 }, { "title": "honey bearer", "url": "https://cocktailvirgin.blogspot.com/2010/10/honey-bearer.html", "published": "2010-10-14T16:15:00.002-04:00", "updated": "2017-08-28T11:51:52.171-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kai", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "chartreuse (yellow)", "honey", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Scarlet Ibis Rum", "1/2 oz Ripe Honey Syrup", "1/2 oz Yellow Chartreuse", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Scarlet Ibis Rum\n1/2 oz Ripe Honey Syrup\n1/2 oz Yellow Chartreuse\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nAfter a few hours of online drink chatting on Mixoloseum last Thursday night, Andrea and I walked a few blocks to visit the Paddock restaurant. In the middle of our pizza and beer fest, we decided that our next stop should be a visit to Bergamot. Andrea had enjoyed their drinks before when she ate dinner there a few weeks ago, but our motivation was that we heard (thanks to\nDrinkBoston\n) that Paul Manzelli from Craigie on Main had just taken over as bar manager there. As we showed up after the dinner crowd had pretty much left for the night, there were a few available seats at the bar.\nWhen I asked Paul for the Honey Bearer off of the cocktail menu, he commented that it was Kai's drink. Kai, the old wine buyer for Craigie on Main, came by to talk about his drink, and I was impressed at how excited he was about the honey they was currently using in it. The honey he bought from a local producer,\nMike Graney\nin Jamaica Plain, was a special seasonal occurrence. When the weather gets colder, the bees go dormant and in some years this causes the incomplete honey to ferment. Normally, the beating of the bees' wings will drive the moist air out of the hive and this helps to dry out the unfinished and uncapped honeycombs; however, when they go dormant as the weather hits the upper 40's or lower 50's, the water content in the honey is too high and microbes are able to ferment it. The end result is a bubbling, nuttier honey with amplified floral notes.\nBee geekery aside, when I saw the ingredient list, I wondered if it was some sort of spin on the Last Word with the honey subbing in for the Maraschino liqueur. After hearing the ratio, it was closer to how Embury might make a rum Last Word than a pure equal parts one. The rum in the drink was a special blending of Trinidad spirits that Death & Co. devised, and Paul was actually the one who\nintroduced\nme to it at Craigie. The drink's nose was honey, lime, and rum akin to an\nAir Mail\n. Indeed, the late season honey was just as potent of a flavor as Luxardo Maraschino is in the Last Word. While the sip was a little bit on the sweet side especially with the yellow Chartreuse instead of green, it was not overly so. Moreover, the swallow was a cleansing mix of the lime's crispness and the Chartreuse's botanical complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZuG-MZB3NnyLPhnnHVRtTcP-ExZvl-N3Ojm3Rli5k0vTuOPYml50HqDeA_TAOkXy74fup53rQGpRAA1T8pFE5qEgnXQMgtTGLispIynQUA_XRxPsWtU-PHrxmqkjtY8J70f5IqNnRQQ/s320/honeybearer253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZuG-MZB3NnyLPhnnHVRtTcP-ExZvl-N3Ojm3Rli5k0vTuOPYml50HqDeA_TAOkXy74fup53rQGpRAA1T8pFE5qEgnXQMgtTGLispIynQUA_XRxPsWtU-PHrxmqkjtY8J70f5IqNnRQQ/s800/honeybearer253.jpg", "comment_count": 1 }, { "title": "bread & wine", "url": "https://cocktailvirgin.blogspot.com/2010/10/bread-wine.html", "published": "2010-10-14T19:09:00.003-04:00", "updated": "2017-08-28T11:51:18.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Charles Joly", "source": "The Drawing Room", "year": null }, "categories": [ "absinthe", "lemon juice", "maple syrup", "scotch", "sherry" ], "ingredients": [ "1 oz Dry Oloroso Sherry (Lustau)", "1 1/2 oz Scotch (Caol Ila 12 Year)", "1/2 oz Lemon Juice", "1/4 - 1/3 oz Maple Syrup (1/4 oz)" ], "instructions": "Shake with ice and strain into a rocks glass pre-rinsed with absinthe (Pernod Fils). Add a large ice cube and an orange twist. Use the higher volume of maple syrup if lemons are more tart than normal.", "body_text": "1 oz Dry Oloroso Sherry (Lustau)\n1 1/2 oz Scotch (Caol Ila 12 Year)\n1/2 oz Lemon Juice\n1/4 - 1/3 oz Maple Syrup (1/4 oz)\nShake with ice and strain into a rocks glass pre-rinsed with absinthe (Pernod Fils). Add a large ice cube and an orange twist. Use the higher volume of maple syrup if lemons are more tart than normal.\nOn Friday night, I opened up the recipe pamphlet given out by the Secret Sherry Society at Tales of the Cocktail and contemplated which of the recipes would make a good nightcap. The Bread & Wine, the winner of their contest, stood out; it was created by Charles Joly of the Drawing Room in Chicago and pairs Scotch with an oloroso sherry over a maple Sour base.\nThe drink started with a smoky peat and orange oil aroma. The sip was a combination of the sweet-and-sour of the maple syrup and lemon juice plus the maltiness of the whiskey. The swallow was filled with sherry notes followed by a lingering crisp lemon with hints of absinthe botanicals from the rinse. We were quite surprised that this drink won a sherry contest the way we made it -- not because the Bread & Wine was not a delicious drink, but because the Scotch played such a dominant role in the flavor profile and dwarfed the sherry. Perhaps I should have grabbed a more subtle Scotch such as a blend like Famous Grouse to let the sherry sing out more. Otherwise, swapping the volumes of the sherry and potent single malt might have worked a little as well to bring the sherry out of hiding. Regardless, if Communion served this cocktail as a body and blood symbol, there might be more people in attendance at Sunday Mass.\nPostnote: I did a little research, and yes, we overdid the Scotch. Charles was quoted as saying, \"I kept the cocktail very simple. I wanted the sherry to come through... and the sherry comes through loud and clear with lots of complexity.\" While we matched his sherry preference perfectly, his choice of whiskey is Balvenie Doublewood 12 Year Scotch for this recipe. Moreover, he also stated a preference for Sirene Absinthe if you can find it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPS81dUtbPbNt_GeievKLrHmAqBCfWNbSCXCM3V6ubZcWgd_cyB6JLpP2wKqvqQPkmvfw4hEz1-M50qD4xvmLxw00ZdibXCzVD-3XGFeTAzCnhzwW56pbV7ABNh1JpfIHFL5bccsxg05M/s320/breadwine254.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPS81dUtbPbNt_GeievKLrHmAqBCfWNbSCXCM3V6ubZcWgd_cyB6JLpP2wKqvqQPkmvfw4hEz1-M50qD4xvmLxw00ZdibXCzVD-3XGFeTAzCnhzwW56pbV7ABNh1JpfIHFL5bccsxg05M/s800/breadwine254.jpg", "comment_count": 4 }, { "title": "fecamp 500", "url": "https://cocktailvirgin.blogspot.com/2010/10/fecamp-500.html", "published": "2010-10-15T20:00:00.003-04:00", "updated": "2017-08-28T11:50:40.671-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Peter Cipriani", "source": "The Franklin Southie", "year": null }, "categories": [ "#franklin", "applejack", "benedictine", "bitters (other)", "honey", "lemon juice" ], "ingredients": [ "2 oz Applejack", "3/4 oz Benedictine", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup", "2 dash Bitter Truth Lemon Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Applejack\n3/4 oz Benedictine\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup\n2 dash Bitter Truth Lemon Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Sunday night, the Franklin Southie and LUPEC Boston teamed up to throw a birthday celebration for Benedictine which was created 500 years ago at the Fécamp Abbey. Benedictine graciously was donating money to one of LUPEC Boston's favorite charities, On the Rise, and providing free cocktails for the event. The drink I asked bartender Peter Cipriani to make me was the Fécamp 500. The drink was rather lemony from the aroma to the sip. Honey followed the fruit notes with the Benedictine complexity rounding off the drink on the swallow. The Fécamp 500 was a bit drier than I expected given the ingredients, and it had a nice crispness to it to match the evening's weather.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9PF3WKOzI7K_L-8FAlXC1t402LJ5ygOSp7IgPy16Z6cZYo9BPAoXmBvqfjUgO-rRj_qZBCAkSsT5B7_Sace-1OzOnkF7PEMpz34QhikQ6850QbbiukubntOPxSVbeLpOgTUS2MjrGL0/s320/fecamp257.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9PF3WKOzI7K_L-8FAlXC1t402LJ5ygOSp7IgPy16Z6cZYo9BPAoXmBvqfjUgO-rRj_qZBCAkSsT5B7_Sace-1OzOnkF7PEMpz34QhikQ6850QbbiukubntOPxSVbeLpOgTUS2MjrGL0/s800/fecamp257.jpg", "comment_count": 2 }, { "title": "marksman", "url": "https://cocktailvirgin.blogspot.com/2010/10/marksman.html", "published": "2010-10-16T17:52:00.003-04:00", "updated": "2017-08-28T11:50:03.610-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "averna", "bitters (other)", "pineau des charentes", "tequila" ], "ingredients": [ "1 1/2 oz Rosemary-infused Tequila", "1 oz Pineau des Charentes", "1/2 oz Averna", "2 dash Housemade Pear Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass pre-rinsed with Laird's Bonded Apple Brandy (* see text for other options). Garnish with a piece of dried pear skewered on a cocktail pick.", "body_text": "1 1/2 oz Rosemary-infused Tequila\n1 oz Pineau des Charentes\n1/2 oz Averna\n2 dash Housemade Pear Bitters\nStir with ice and strain into a cocktail glass pre-rinsed with Laird's Bonded Apple Brandy (* see text for other options). Garnish with a piece of dried pear skewered on a cocktail pick.\nAfter the Bénédictine event at the Franklin on Sunday night, Andrea and I traveled up the Red Line and stopped into Craigie on Main for a nightcap. When I asked bartender Ted Gallagher if there was anything that he had been working on, he started to describe this drink and said that he was still trying to figure out the final touches. Originally he was working on a whiskey drink for the new menu; however, Carrie came up with a rye drink first, so he switched spirits for diversity's sake. Ted commented that he thought the drink still possessed some whiskey-like notes since the barrel-aged apple brandy donated a similar set of wood notes.\nTed was still playing around with the garnish (including flambéing the dried pear in overproof spirit), the rinse, and the name. Midway through my drinking it, Ted asked if I had ever heard of a drink named the Marksman; when I replied that I had not, he dubbed it such. One of the intriguing ingredients in the Marksman was the Pineau des Charentes, a French fortified wine often flavored with pine as well as fruits such as pear. To complement the pine, Ted infused the tequila with sprigs of rosemary, and to supplement the pear, he added housemade pear bitters, a dessicated pear garnish, and an apple brandy rinse. The final ingredient, the bitter liqueur Averna, helped to round out the flavor of the Marksman.\nThe Marksman started with a tequila nose. Overall, the drink was dark and complex with rosemary notes on the swallow. Upon the second swallow, the tequila began to appear and paired well with the bitter and herbal flavors. The Marksman was full of intrigue but was not overly challenging to drink. When Ted gave Craigie's owner Tony Maws a taste, Tony wanted to see more pine notes and suggested that the glass be rinsed with Clear Creek's Eau De Vie Douglas Fir instead. I replied that the rosemary did a good job of bolstering that flavor in the Pineau des Charentes, and that the pear flavors needed assistance. When I mentioned a pear liqueur such as Rothman & Winters, Ted let me smell the Clear Creek pear eau de vie which still retains a lot of pear aroma. Therefore, I also suggested that a rinse of both eau de vies might solve the problem. I have no clue what Ted finally decided on for his rinse. From a twitter I read a few days ago, he has been making more Marksmen this past week, so please go in and try one and report back on what the rinse winner was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAqgiYll2TqaDbsvGoRRp4S3lZP7KUzWXTu_9UqNSJtE8v9rzXL0pMBeTwh42b3DivnXSMQzHxo-0ndJLzn6BoVHzsKXbYXbXfquYETWIhM_JoIa3bmyWsNttuOu9gFgM70mqYHyi0eo/s320/marksman258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAqgiYll2TqaDbsvGoRRp4S3lZP7KUzWXTu_9UqNSJtE8v9rzXL0pMBeTwh42b3DivnXSMQzHxo-0ndJLzn6BoVHzsKXbYXbXfquYETWIhM_JoIa3bmyWsNttuOu9gFgM70mqYHyi0eo/s800/marksman258.jpg", "comment_count": 0 }, { "title": "ashes to ashes", "url": "https://cocktailvirgin.blogspot.com/2010/10/ashes-to-ashes.html", "published": "2010-10-23T18:48:00.005-04:00", "updated": "2026-03-11T13:00:56.398-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "H. Joseph Ehrmann", "source": "Elixir", "year": null }, "categories": [ "cocoa", "lemon juice", "sherry", "tequila" ], "ingredients": [ "1 1/2 Reposado Tequila (Lunazul)", "1/2 oz Pedro Ximenez Sherry (Lustau East India Solera)", "1 oz Lemon Juice", "1 tsp Sweetened Cocoa Mix (3/4 tsp Ghirardelli Unsweetened Cocoa + 1/4 tsp Sugar)", "1/4 oz Agave Nectar" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a few pinches of cinnamon.", "body_text": "1 1/2 Reposado Tequila (Lunazul)\n1/2 oz Pedro Ximenez Sherry (Lustau East India Solera)\n1 oz Lemon Juice\n1 tsp Sweetened Cocoa Mix (3/4 tsp Ghirardelli Unsweetened Cocoa + 1/4 tsp Sugar)\n1/4 oz Agave Nectar\nShake with ice and strain into a cocktail glass. Garnish with a few pinches of cinnamon.\nTwo weeks ago I was tempted by one of the recipes I was sent by a P.R. firm representing Espolón Tequila. Unlike many P.R. firms (\nBärenjäger\nexcluded), I was actually sent a collection of good recipes. The recipes were for the Day of the Dead, the Mexican celebration that occurs on November 2nd. While we lack Espolón Tequila (and they did not send any along), we decided to give one of the recipes a try using one of the reposados that we have on our shelves. The drink, Ashes to Ashes, was created by H. Joseph Ehrmann from Elixir in San Francisco, and combined both Mexican and Spanish ingredients similar to how the two cultures melded to form the holiday's traditions. We also lacked the rather sweet Pedro Ximénez sherry; however, the East India Solera we own is half of this style and half dry oloroso.\nThe cinnamon as a garnish on the drink metaphorically represented the funeral ashes and the spice added to the drink's nose along with the tequila and chocolate. The lemon and sherry paired up well on the sip, and likewise, the tequila, chocolate, and cinnamon complemented each other on the swallow. While my family traditions do not ordinarily honor our dead with such tasty concoctions, I would not mind starting this tradition posthaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis3pU4ta0vDTbBfvLYcFkD4jomYV2ou9eCg1HNFFfsLPtNSouV3H2dK-jttUifMc4D_m__dSIrUIxODGq90KhIEDmA4wqCX7-ZTVyRrblaKuorjDyh0pGhaOlifpdi6FZUQPay8Tnzu0/s320/ashes259.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis3pU4ta0vDTbBfvLYcFkD4jomYV2ou9eCg1HNFFfsLPtNSouV3H2dK-jttUifMc4D_m__dSIrUIxODGq90KhIEDmA4wqCX7-ZTVyRrblaKuorjDyh0pGhaOlifpdi6FZUQPay8Tnzu0/s800/ashes259.jpg", "comment_count": 4 }, { "title": "eighty years' war", "url": "https://cocktailvirgin.blogspot.com/2010/10/eighty-years-war.html", "published": "2010-10-23T19:27:00.003-04:00", "updated": "2017-08-23T18:19:31.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "amer picon", "benedictine", "genever", "sherry" ], "ingredients": [ "1 1/2 oz Bols Genever", "1 1/2 oz Lustau Amontillado Sherry", "1 bsp Housemade Amer Picon (sub Ramazzotti)", "1 bsp Benedictine", "1 pinch Kosher Salt" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Add straws.", "body_text": "1 1/2 oz Bols Genever\n1 1/2 oz Lustau Amontillado Sherry\n1 bsp Housemade Amer Picon (sub Ramazzotti)\n1 bsp Benedictine\n1 pinch Kosher Salt\nStir with ice and strain into a rocks glass filled with fresh ice. Add straws.\nOn Wednesday a week and a half ago, Andrea and I went over to Lineage in Coolidge Corner for dinner. One of the drinks bartender Ryan Lotz made me was the Eighty Years' War off of their cocktail menu. The drink's name makes reference to the Dutch War of Independence that started in the mid sixteenth century as a revolt of the provinces against Philip II of Spain. By the mid seventeenth century, the resistance led by\nWilliam of Orange\nsucceeded and the Spanish were ousted from power.\nThe drink combined elements of the Dutch and Spanish, namely the Genever and sherry, respectively, in equal parts to do battle in the rocks glass. The battle started on the nose with a bit of nutty grape aroma combined with a little maltiness from the Genever. The war theme fizzled somewhat as I noticed how well the amontillado and Genever flavors paired together! The swallow contained a rich but not overwhelming bitter complexity from the Benedictine, Picon, and Genever, and this was followed by a lingering nuttiness from the sherry. Normally, Ryan used Ramazzotti, but he was out, so he switched to his housemade Picon recipe (which is based off of that amaro anyways). As the ice melted, the last remaining flavors to survive were the wormwood note from the Bols Genever and a faint nutty grape note from the sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59DHPJdZAqLpExc0AmHFeJxlTRL6uZ4MaMA_E1XulUe4sa5OCmzlwg0K8ZxghFB_-vbrZ0rmLNeDmUQ9D1BgU2RfvKtFPMjbXJM8fY4IFm-PMzld7Yuym6s3WZu7Wi8NNbeFyQ-3SJZc/s320/eightyyears261.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59DHPJdZAqLpExc0AmHFeJxlTRL6uZ4MaMA_E1XulUe4sa5OCmzlwg0K8ZxghFB_-vbrZ0rmLNeDmUQ9D1BgU2RfvKtFPMjbXJM8fY4IFm-PMzld7Yuym6s3WZu7Wi8NNbeFyQ-3SJZc/s800/eightyyears261.jpg", "comment_count": 0 }, { "title": "saturn", "url": "https://cocktailvirgin.blogspot.com/2010/10/saturn.html", "published": "2010-10-25T19:28:00.003-04:00", "updated": "2017-08-23T18:18:35.823-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "blend", "attribution": { "creator": "J. \"Popo\" Galsini", "source": "IBA World Cocktail Championship", "year": 1967 }, "categories": [ "falernum", "gin", "lemon juice", "orgeat", "passion fruit syrup" ], "ingredients": [ "1 1/4 oz Gin (Bombay Dry)", "1/2 oz Lemon Juice", "1/2 oz Passion Fruit Syrup (Trader Tiki)", "1/4 oz Orgeat (Trader Tiki)", "1/4 oz Falernum (Velvet)" ], "instructions": "Blend with 8 oz of ice and pour into a pilsner glass. Instead, I shook with ice and strained into a rocks glass filled with crushed ice and garnished with an orange slice.", "body_text": "1 1/4 oz Gin (Bombay Dry)\n1/2 oz Lemon Juice\n1/2 oz Passion Fruit Syrup (Trader Tiki)\n1/4 oz Orgeat (Trader Tiki)\n1/4 oz Falernum (Velvet)\nBlend with 8 oz of ice and pour into a pilsner glass. Instead, I shook with ice and strained into a rocks glass filled with crushed ice and garnished with an orange slice.\nOn Thursday a week and a half ago, I was in the mood for something a little playful when searching for that night's cocktail. Therefore, I reached for\nBeach Bum Berry Remixed\nand found the gin-based Tiki drink, the Saturn. The drink was created by J. \"Popo\" Galsini, a bartender in Polynesian restaurants during the 1950s and 60s in California. The Saturn was one of his more famous recipes as it claimed first place in the IBA World Cocktail Championship in 1967.\nThe Saturn's aroma consisted mainly of orgeat and orange. Passion fruit flavors started the sip and these were followed by the lemon and the falernum's clove notes. The gin worked rather well in the drink for its botanicals complemented the falernum's spices rather deliciously; while rum would have made for a pleasing drink, it would have made for a much less complex one in that regard.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkgpDiqceLzF9CbUQqaMsK2gUwpKFg7JkR6_eyfRb0R5Dtc1nrVib76vD1G9H5fqd4BmBWpj3lYR2be0I4NnmrWsg5WeetCbMuEsSQvPmUsHRd5RonSG8Cf-pWCaNnb5qb-CaNUhibrDe/s320/saturn263.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkgpDiqceLzF9CbUQqaMsK2gUwpKFg7JkR6_eyfRb0R5Dtc1nrVib76vD1G9H5fqd4BmBWpj3lYR2be0I4NnmrWsg5WeetCbMuEsSQvPmUsHRd5RonSG8Cf-pWCaNnb5qb-CaNUhibrDe/s800/saturn263.jpg", "comment_count": 1 }, { "title": "japanese punch", "url": "https://cocktailvirgin.blogspot.com/2010/10/japanese-punch.html", "published": "2010-10-26T19:31:00.005-04:00", "updated": "2017-08-23T18:18:30.721-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "George J. Kappeler", "source": "Modern American Drinks", "year": 1895 }, "categories": [ "*hot", "batavia arrack", "brandy", "lime juice", "sugar", "tea" ], "ingredients": [ "1 lump Sugar (1/2 oz Gomme Syrup)" ], "instructions": "Add ingredients to a cup (6 oz tea cup), fill with hot tea (3 oz strong green tea), and stir.", "body_text": "1 lump Sugar (1/2 oz Gomme Syrup)\nJuice 1/2 Lime (1/2 oz)\n1/2 jigger Batavia Arrack (3/4 oz van Oosten)\n1/2 jigger Brandy (3/4 oz Martell VS)\nAdd ingredients to a cup (6 oz tea cup), fill with hot tea (3 oz strong green tea), and stir.\nTwo Saturdays ago right before I left for Ireland, we were in the mood for a nightcap. Andrea seemed to desire something in the hot toddy vein and found the Japanese Punch in George J. Kappeler's 1895\nModern American Drinks\n. Kappeler stated that this punch was usually served with cake; while we lacked dessert, we were still willing to give this one a try.\nThe punch's nose was mainly the Batavia Arrack with hints of something herbaceous and minty most likely from the tea. Lime and green tea on the sip were followed by Arrack notes on the swallow. Overall, the balance was a bit on the tart and astringent side due to the tea's tannins and the Arrack's harshness aiding and abetting the lime juice's crispness. If we had a slice or two of cake, this would not have been as much of an issue; perhaps increasing the sugar content to 3/4 or at most an ounce of simple syrup might improve the dessert-free presentation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHSe67c8qYOpHJ8jgn6dx0aprCPwI_hcTGUqaCEL3-qfqio4vjwt97FbFGIQQ8JaXjY3TKvZmgwUMNFtNiH1v3DMXYScUCrsRipzr-ZYECE7wn2zt8jFRCu-yOrgtn5YVL7NyIMUz4Jo/s320/japanesepunch267.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHSe67c8qYOpHJ8jgn6dx0aprCPwI_hcTGUqaCEL3-qfqio4vjwt97FbFGIQQ8JaXjY3TKvZmgwUMNFtNiH1v3DMXYScUCrsRipzr-ZYECE7wn2zt8jFRCu-yOrgtn5YVL7NyIMUz4Jo/s800/japanesepunch267.jpg", "comment_count": 0 }, { "title": "spanish caravan", "url": "https://cocktailvirgin.blogspot.com/2010/10/spanish-caravan.html", "published": "2010-10-27T16:12:00.004-04:00", "updated": "2017-08-23T18:17:59.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "calvados", "pimento dram", "sherry", "tequila" ], "ingredients": [ "1 oz Daron Calvados", "1 oz Herradura Reposado Tequila", "3/4 oz Lustau East India Solera Sherry", "1/4 oz St. Elizabeth Allspice Dram" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a spiced dehydrated apple slice.", "body_text": "1 oz Daron Calvados\n1 oz Herradura Reposado Tequila\n3/4 oz Lustau East India Solera Sherry\n1/4 oz St. Elizabeth Allspice Dram\nStir with ice and strain into a coupe glass. Garnish with a spiced dehydrated apple slice.\nLast Friday I had the day off from work due to my business trip running Sunday to Thursday, and I decided to spend part of my afternoon at Kenmore Square's newest venue, the Island Creek Oyster Bar (the Citizen Pub did open more recently, but that is more in the Fenway region; anyways, we made a trip there as well two nights ago). Head bartender Bobby McCoy greeted me at my seat and walked me through some of the drinks on the menu. The Spanish Caravan, subtitled \"From the Exotic to the Familiar,\" caught my eye and seemed like a good place to start.\nBobby described the interesting genesis of the drink. Jackson Cannon had come up with the idea of a seasonal apple chip as a garnish, and the cocktail itself came as an afterthought albeit a well executed one. The garnish, listed as \"salted apple,\" was a thin slice sprinkled with salt, pepper, sugar, and Chinese 5 spice powder before being dehydrated. The apple and spice elements from the garnish paralleled the Calvados and Allspice Dram in the liquid portion. The nose was very apple-y with hints of sherry and tequila notes. The sip was a spiced apple from the tequila pairing with the brandy, and the swallow contained the sherry's grapeness and the liqueur's allspice flavors. Despite appearing in different parts of the sip, the tequila and allspice complemented each other splendidly. Moreover, the Calvados and sherry worked well together in a full bodied\nMarconi Wireless\nsort of way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WA1c9lUmqBzMYF9_x092bWXdFTJcOi0oXMsxonD-vynHYZ2fouh9Eg7jm2Kr7_J46Mg8CRIeADIuPuBtNhkOh4fEuK8mFLrdOLOmd_ygodWq19sIRxRiBdImyf0dSI4PetBwStFEdxE/s320/spanishcaravan269.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WA1c9lUmqBzMYF9_x092bWXdFTJcOi0oXMsxonD-vynHYZ2fouh9Eg7jm2Kr7_J46Mg8CRIeADIuPuBtNhkOh4fEuK8mFLrdOLOmd_ygodWq19sIRxRiBdImyf0dSI4PetBwStFEdxE/s800/spanishcaravan269.jpg", "comment_count": 2 }, { "title": "wildwood", "url": "https://cocktailvirgin.blogspot.com/2010/10/wildwood.html", "published": "2010-10-28T14:40:00.004-04:00", "updated": "2017-08-23T18:17:28.429-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Bobby McCoy", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "absinthe", "amaro nonino", "bitters (Angostura)", "bitters (Peychaud's)", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac 6 Year Rye (*)", "1/2 oz Housemade Cinnamon Syrup", "1/2 oz Amaro Nonino", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters", "6 drop Pernod Absinthe" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and drop in.", "body_text": "2 oz Sazerac 6 Year Rye (*)\n1/2 oz Housemade Cinnamon Syrup\n1/2 oz Amaro Nonino\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\n6 drop Pernod Absinthe\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and drop in.\nJust as I was finishing my first drink at Island Creek Oyster Bar, I gained a surprise drinking companion of Avery Glasser of the\nBittermens\nBitters. After speaking with Avery for a bit, bartender Bobby McCoy came by to talk drinks. When I inquired about the Wildwood, he commented that it was a Toronto meeting a Sazerac all with Red Hook proportions. He commented that the drink should be made with a bonded rye, but due to the Rittenhouse shortage, he was forced to substitute Sazerac Rye. Since my family once lived on a Wildwood Street, I was curious as to the name. Apparently, it must be a common street name for it is Bobby's family's address as well. The drink was created for the rehearsal dinner before his wedding as a tribute to where he and his friends used to drink. Those cocktails were made under the care of Bobby's father; alas, I did not realize that Bobby was a second generation bartender, but since he seems like such a natural at the stick, I am not surprised that it is in his blood.\nThe Wildwood began with an orange oil aroma with hints of Amaro Nonino and aniseseed. After a few sips, the cinnamon notes from the syrup became apparent on the nose. A malty rye sip was followed by cinnamon notes that were chased by a nice bitter finish. The absinthe in the Wildwood was present only as an accent, and the light hand in administering the dose paid off in that the drink was not overwhelmed by it.\nSomewhere in the middle of drinking the Wildwood, Janet of the Bittermens joined our end of the bar. Soon after, it was time to move on to my next engagement -- my friend's mom's 70th birthday celebration up the street at the Chilton Club. There I discovered a bartender that could have used either of the McCoys' mentoring. What he lacked in recipe knowledge and bottles in front of him, he made up for enthusiasm to learn. Amongst the bottles of straight spirits and vermouths was a lone outlier -- a bottle of Campari! Quickly, I taught him how to make a Negroni; soon after, the other guests got wind of it and started ordering one after another. Even with building and free pouring on the rocks and with no orange twists, the drink was a success.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczoY-aipSTzkmeT4bbZ11AkcS1bPwnR2qQ9b_-tarDWy2Z28TeaHeK0HjAoN9vpot0NGlzRVZtlloieF2Mz4mbmMXcVGTl4e7T-AN6Jw9STkN4gIdgOgzVvJSZBdx-bky2Wq5ph6YT6Q/s320/wildwood270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczoY-aipSTzkmeT4bbZ11AkcS1bPwnR2qQ9b_-tarDWy2Z28TeaHeK0HjAoN9vpot0NGlzRVZtlloieF2Mz4mbmMXcVGTl4e7T-AN6Jw9STkN4gIdgOgzVvJSZBdx-bky2Wq5ph6YT6Q/s800/wildwood270.jpg", "comment_count": 1 }, { "title": "french toast flip", "url": "https://cocktailvirgin.blogspot.com/2010/10/french-toast-flip.html", "published": "2010-10-28T18:18:00.003-04:00", "updated": "2017-08-23T18:16:13.388-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Erick Castro", "source": "Secret Sherry Society cocktail booklet", "year": null }, "categories": [ "applejack", "bitters (aromatic)", "egg", "maple syrup", "pimento dram", "sherry", "whiskey" ], "ingredients": [ "1 oz Sweet Oloroso (Lustau Don Nuño Dry Oloroso)", "1/2 oz Apple Brandy (Marquis de Saint-Loup Calvados)", "1/2 oz Malt Whiskey (Ardmore Scotch)", "1/2 oz Grade B Maple Syrup", "1/4 oz Allspice Dram", "2 dash Aromatic Bitters (Angostura)", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass and garnish liberally with freshly grated cinnamon.", "body_text": "1 oz Sweet Oloroso (Lustau Don Nuño Dry Oloroso)\n1/2 oz Apple Brandy (Marquis de Saint-Loup Calvados)\n1/2 oz Malt Whiskey (Ardmore Scotch)\n1/2 oz Grade B Maple Syrup\n1/4 oz Allspice Dram\n2 dash Aromatic Bitters (Angostura)\n1 Egg\nShake once without ice and once with. Strain into a cocktail glass and garnish liberally with freshly grated cinnamon.\nOn Saturday night, we ended up staying in after Andrea got home from the Boston Shaker rather late for she was helping to set up for the Crème Yvette speakeasy event for the following night. In order to unwind, I offered up the suggestion of making something from the Secret Sherry Society cocktail booklet. The flip created by Erick Castro from San Francisco's Rickhouse had been on my radar since we got the recipe book at Tales of the Cocktail in July, and it seemed like the perfect occasion. The drink lived up to its name of the \"French Toast Flip\" quite perfectly! The nose of the drink was similar to the breakfast -- cinnamon and maple. The sherry and the maltiness of the whiskey appeared at the beginning of the sip with the Scotch's smokiness and the Dram's allspice notes on the swallow. Once I hit the cinnamon on the egg froth, the spice began to permeate the whole drink from sip to swallow; on the swallow, the cinnamon then complemented the Allspice Dram rather well. While we did not possess a sweet oloroso (only dry), the drink was plenty sweet to our palates given the half ounce of maple syrup in the mix. Perhaps the drink did not taste like French toast at first, but after three or four sips, the flavors came together to give a pleasing yolky bread, maple, and cinnamon spice wholeness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYOkIjqzFjqutcTr7OSCiRJfQfkMlpaMo8kwSaVRQUjc4s8YuEV2TCvPZdiiJApRNybI5cmnoB5nt2TQJO3XIMPWVCpdFE0Zvz2LDAOCP341hlgNF54NIRqir5H1OTPXebdnTBk63Qaw/s320/frenchtoast271.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYOkIjqzFjqutcTr7OSCiRJfQfkMlpaMo8kwSaVRQUjc4s8YuEV2TCvPZdiiJApRNybI5cmnoB5nt2TQJO3XIMPWVCpdFE0Zvz2LDAOCP341hlgNF54NIRqir5H1OTPXebdnTBk63Qaw/s800/frenchtoast271.jpg", "comment_count": 0 }, { "title": "maguey sour", "url": "https://cocktailvirgin.blogspot.com/2010/10/maguey-sour.html", "published": "2010-10-30T20:02:00.003-04:00", "updated": "2017-08-23T18:11:23.918-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jacques Bezuidenhout", "source": "Food & Wine: Cocktails 2010", "year": 2010 }, "categories": [ "benedictine", "egg white", "lemon juice", "mezcal", "orgeat" ], "ingredients": [ "2 oz Mezcal (Del Maguey Vida)", "3/4 oz Lemon Juice", "1/2 oz Benedictine", "1/2 oz Orgeat (Trader Tiki)", "1/2 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a rocks glass filled with fresh ice, and garnish with freshly grated nutmeg and an orange twist.", "body_text": "2 oz Mezcal (Del Maguey Vida)\n3/4 oz Lemon Juice\n1/2 oz Benedictine\n1/2 oz Orgeat (Trader Tiki)\n1/2 Egg White\nShake once without ice and once with. Strain into a rocks glass filled with fresh ice, and garnish with freshly grated nutmeg and an orange twist.\nLast Sunday night, I flipped through\nFood & Wine: Cocktails 2010\nand spotted the Maguey Sour in Jacques Bezuidenhout's section of agave-based drinks. The drink initiated with a nose of mezcal, orange oil, and nutmeg; moreover, the mezcal and nutmeg aromas complemented each other rather well. The first few sips were mainly lemon and mezcal, and after that, the drink began to open up flavor-wise. At this point, the beginning of the sip was a combination of the citrus and orgeat that was followed by mezcal on the swallow. The swallow also contained a light degree of herbal complexity from the Benedictine which became more pronounced over time. Andrea thought that perhaps it was the increasing amount of nutmeg on the tongue that magnified the perception of the Benedictine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp5kgbDflifBHkARzMP0RrU99KqnWhWz2WbPDgtynQSkmgmwrmEH2rtPw-mOTKSjI-M3wVccSOsz3NaLiUD-w9WeKK_OWZiyTutkN60DnS0RitMKLvP-BJWy31_u7ZoeVHYEiJQNvuWE/s320/magueysour272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp5kgbDflifBHkARzMP0RrU99KqnWhWz2WbPDgtynQSkmgmwrmEH2rtPw-mOTKSjI-M3wVccSOsz3NaLiUD-w9WeKK_OWZiyTutkN60DnS0RitMKLvP-BJWy31_u7ZoeVHYEiJQNvuWE/s800/magueysour272.jpg", "comment_count": 0 }, { "title": "indian summer julep", "url": "https://cocktailvirgin.blogspot.com/2010/10/indian-summer-julep.html", "published": "2010-10-31T19:00:00.005-04:00", "updated": "2017-08-23T18:10:47.575-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Kit Paschal", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "calvados", "pimento dram", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Calvados", "1 oz Old Monk Rum", "1/2 oz Cinnamon Syrup", "1 barspoon Allspice Dram", "2 sprig Mint" ], "instructions": "Muddle mint in a rocks glass. Add rest of the ingredients and fill with crushed ice. Garnish with a fresh sprig of mint, grated nutmeg, and straws. Shake once without ice and once with. Strain into a coupe glass and garnish with freshly grated nutmeg. The walnut infusion was done for 48 hours.", "body_text": "1 oz Calvados\n1 oz Old Monk Rum\n1/2 oz Cinnamon Syrup\n1 barspoon Allspice Dram\n2 sprig Mint\nMuddle mint in a rocks glass. Add rest of the ingredients and fill with crushed ice. Garnish with a fresh sprig of mint, grated nutmeg, and straws.\nOn Monday, Andrea and I visited Eastern Standard for dinner and cocktails. One drink that caught my eye was on their menu's Calvados section called the Indian Summer Julep. With the temperature dropping closer each week to a killing frost temperature and thus threatening the local mint population, I figured that this could be my last chance to celebrate the beverage style until late spring next year (excluding imported and hothouse mint, that is). Bartender Hugh Fiore described how the drink was created on a recent Friday night perhaps by Kit Paschal, and it was such a hit that Jackson Cannon put it on the menu.\nThe julep started with an aroma of mint coupled with the freshly grated nutmeg. A rich rum and apple brandy sip gave way to cinnamon and allspice on the swallow. Moreover, the mint provided a lingering flavor that continued throughout the drinking experience. Andrea similarly had an autumnal drink, but hers fell outside of the Calvados section. The drink she asked Hugh Fiore to make for her from the menu was one of his originals:\nFarm House Flip\n• 1 1/2 oz Walnut-infused Whiskey\n• 3/4 oz Lustau East India Solera Sherry\n• 1/2 oz Maple Syrup\n• 2 dash Angostura Bitters\n• 1 Egg\nShake once without ice and once with. Strain into a coupe glass and garnish with freshly grated nutmeg. The walnut infusion was done for 48 hours.\nBesides being rich and delicious, this flip contained a delightful walnut flavor from the infusion that complemented the sherry and maple syrup rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcTLEWT0o38q8LGWZ_NwkIUyDLHW5i_4LbxPZDjVf3RzWahqQL3qJsLh0d-51j-oqccbhIIbOAqcAjAVIlt3UNwZRAnpP_3GSymROc9GxiCp50TrdV9L9GnrjZ1uJxLP8_OMNUtyaEaU/s320/indiansummerjulep273.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcTLEWT0o38q8LGWZ_NwkIUyDLHW5i_4LbxPZDjVf3RzWahqQL3qJsLh0d-51j-oqccbhIIbOAqcAjAVIlt3UNwZRAnpP_3GSymROc9GxiCp50TrdV9L9GnrjZ1uJxLP8_OMNUtyaEaU/s800/indiansummerjulep273.jpg", "comment_count": 4 }, { "title": "good john", "url": "https://cocktailvirgin.blogspot.com/2010/10/good-john.html", "published": "2010-10-31T20:05:00.005-04:00", "updated": "2017-08-23T18:09:46.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sean Frederick", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "bitters (aromatic)", "lemon juice", "maraschino", "vermouth (sweet)", "whiskey" ], "ingredients": [ "2 oz Jameson Irish Whiskey", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Lemon Juice", "1/4 oz Maraschino Liqueur", "2 dash Bitter Truth's Jerry Thomas Decanter Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Jameson Irish Whiskey\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Lemon Juice\n1/4 oz Maraschino Liqueur\n2 dash Bitter Truth's Jerry Thomas Decanter Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn Monday night after Eastern Standard, we went over to the Citizen Public House for a nightcap. The bar had just opened a few days before and we learned through Twitter that Sean Frederick was at the stick, so we stopped on by. The drink I picked was the Good John which was pretty much the Irish whiskey and lemon facsimile of the Old Tom gin and lime\nEmerson\nCocktail. I was partially drawn to it for after spending several days in Ireland, I completely missed the chance to have Irish whiskey there. Perhaps, it was due to the fact that the two most widely available brands in Cork from the nearby Midleton Distillery are Powers and Jameson which are rather abundant here in Boston.\nThe Good John's nose was mainly lemon oil with a hint of Maraschino liqueur. The sip was a combination of the whiskey and lemon followed by the rich Carpano sweet vermouth and funky Maraschino on the swallow. The balance was surprisingly more on the drier side than I expected. Andrea went for a tequila drink on the menu named after bullfighter Miguel Espinosa's nickname \"Armillita Chico.\"\nWhile sipping our drinks, a motley crew of the New York chapter of the United States Bartending Guild (USBG) showed up as the Citizen was one of the later destinations of their day long barcrawl through Boston. While we did not try any of the Fernet Branca on tap (at $3 a shot, it is the cheapest in town), we were roped into a shot of Rittenhouse 100 Rye with some of the USBGNY members. Besides the Fernet tap, the Citizen is rather notable for its impressive list of whiskeys from across the country and around the world. Most of them, unlike the Rittenhouse and a few others, should be savored instead; the Citizen has an ice ball maker just for this purpose.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvWxudC79G88mC8RBjuXn8anT0tYmbJsxN4cSr3o4Dyk3WXxP6P15lSANg7nI9moSACPTcluQp2n_baQjzmYdHVUNYMm7IsLoocSAq5wuIyWh6arJUnzmeERQSsbH7sGLL3fhqJ7Z9lE/s320/goodjohn276.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvWxudC79G88mC8RBjuXn8anT0tYmbJsxN4cSr3o4Dyk3WXxP6P15lSANg7nI9moSACPTcluQp2n_baQjzmYdHVUNYMm7IsLoocSAq5wuIyWh6arJUnzmeERQSsbH7sGLL3fhqJ7Z9lE/s800/goodjohn276.jpg", "comment_count": 2 }, { "title": "pride of the neighborhood", "url": "https://cocktailvirgin.blogspot.com/2010/11/pride-of-neighborhood.html", "published": "2010-11-01T19:37:00.003-04:00", "updated": "2017-08-23T18:09:08.278-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "averna", "bitters (mole)", "bitters (other)", "cherry brandy", "egg", "genever" ], "ingredients": [ "1 1/2 oz Bols Genever", "1 oz Averna", "1/2 oz Cherry Heering", "1/4+ oz Blackberry Syrup (housemade)", "2 dash Mole Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass and garnish with 8 drops of Tiki Bitters.", "body_text": "1 1/2 oz Bols Genever\n1 oz Averna\n1/2 oz Cherry Heering\n1/4+ oz Blackberry Syrup (housemade)\n2 dash Mole Bitters\n1 Egg\nShake once without ice and once with. Strain into a coupe glass and garnish with 8 drops of Tiki Bitters.\nOn Wednesday night after attending the wonderful\nScience of Taste through Cocktails\nclass hosted by LUPEC Boston at Eastern Standard, I felt that I needed a nightcap. The bar at Eastern Standard was already full of patrons and attendees who did not dawdle around after class chatting, so I decided to venture onward. My travels took me across the bridge and into Cambridge. I figured by this hour, the bar at Craigie on Main should have at least one seat open, and I was right. Bartender John Mayer greeted me and asked what I was in the mood for. When I replied a nightcap, he countered \"Egg?\" With the affirmative, he proceeded to name the ingredients one by one in this flip, and the affirmatives kept on coming until I nodded that he should make the darn thing already. The drink was named \"Pride of the Neighborhood (Donald Fagen is a Vampire)\" after a lyric from the Steely Dan song \"Josie.\" John would not elaborate too much on why Donald Fagen was a vampire other than that it was obvious, but as we all learned from the\nAppleton\nRemixology\ncontest, the man is very serious about his music and uses it quite well for recipe inspiration.\nThe Pride of the Neighborhood started with a cardamom and cinnamon aroma from the housemade tiki bitters floated on the egg froth. These spice notes from the bitters on the nose transitioned very well into the Averna flavors on the tongue. The malty and rich sip from the Bols Genever and egg was followed by a complex berry and cherry flavor combined with the dark amaro notes of the Averna on the swallow. I will not fathom a guess as to how this drink related to the song, but the dark, bitter berry smoothness was quite a smash hit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2V8LdBCxW2lUAjZxYusvDTW_beTdccPYLrz__1kXszbaafRt08HrS271j0nzqWRchCbA2Zvh-JdgLJdKnglA3TNh7gbZVYozS4y4rq_iZKe3C2c2_bAKkBtN4Pam7IJ1RPSmo-0EK4g/s320/donaldfagan277.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2V8LdBCxW2lUAjZxYusvDTW_beTdccPYLrz__1kXszbaafRt08HrS271j0nzqWRchCbA2Zvh-JdgLJdKnglA3TNh7gbZVYozS4y4rq_iZKe3C2c2_bAKkBtN4Pam7IJ1RPSmo-0EK4g/s800/donaldfagan277.jpg", "comment_count": 0 }, { "title": "fresa catrina", "url": "https://cocktailvirgin.blogspot.com/2010/11/fresa-catrina.html", "published": "2010-11-02T14:13:00.003-04:00", "updated": "2017-08-23T18:07:49.667-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Thomas Waugh", "source": "Death and Company", "year": null }, "categories": [ "absinthe", "lemon juice", "simple syrup", "tequila" ], "ingredients": [ "2 oz Espolón Tequila Blanco", "1/2 oz Lemon Juice", "3/4 oz Simple Syrup (Gomme)", "1 small Strawberry", "10 Black Peppercorns" ], "instructions": "Muddle peppercorns and strawberry. Add rest of ingredients and ice, shake, and double strain into an absinthe-rinsed (Pernod Fils) cocktail glass.", "body_text": "2 oz Espolón Tequila Blanco\n1/2 oz Lemon Juice\n3/4 oz Simple Syrup (Gomme)\n1 small Strawberry\n10 Black Peppercorns\nMuddle peppercorns and strawberry. Add rest of ingredients and ice, shake, and double strain into an absinthe-rinsed (Pernod Fils) cocktail glass.\nWith today being the Mexican holiday of Day of the Dead, I am right on time to post this last holiday-themed cocktail. After posting the\nAshes to Ashes\ncreated by H. Joseph Ehrmann for Espolón Tequila, a rep spotted that we had made their drink with the reposado tequila we had on hand. She wrote and asked if we wanted some samples to try out the drinks the way they were intended to be made. Of course we agreed, and a few days later, their reposado and blanco were at our door in festive Day of the Dead packaging. I had my eye on the Fresa Catrina, one of the other recipes beside the Ashes to Ashes that we were sent, and opened the blanco for a taste. The Fresa Catrina was created by Thomas Waugh of Death and Company in New York, and I could see why he paired up the tequila with black peppercorns. The Espolón tequila had a rather intriguing peppery note on its own. The Catrina of the drink is the \"Lady of the Dead\" associated with the holiday and often represented as a well-dressed upperclass female skeleton; the Fresa of the name is the Spanish word for strawberry.\nThe Fresa Catrina's nose was ripe with strawberry (perhaps greatly aided by our freshly cut strawberry garnish) and hints of tequila and the absinthe's anise. A sweet strawberry and lemon sip led into tequila spiced with a light amount of anise notes. In addition, the muddled peppercorns exquisitely complemented the natural peppery aftertaste of the Espolón blanco tequila. I was a bit surprised that the drink was not overly sweet despite the recipe having more simple syrup than citrus; in fact, as the drink warmed up, it even became a little bit on the tart side.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBraV6BWkXB2wM4bDpuCNrapFoi6tY8zs68M0d1G8QjsPeQH5kXjpv7_l3s5NuybHFIfmJwbzrUxMmR7Nv3s09bUJIpVQ_LMDzQ80IYmicb-5IwOl215T3aR-D1ZI9d89XH1dU0NCZOIk/s320/frescacatrina278.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBraV6BWkXB2wM4bDpuCNrapFoi6tY8zs68M0d1G8QjsPeQH5kXjpv7_l3s5NuybHFIfmJwbzrUxMmR7Nv3s09bUJIpVQ_LMDzQ80IYmicb-5IwOl215T3aR-D1ZI9d89XH1dU0NCZOIk/s800/frescacatrina278.jpg", "comment_count": 1 }, { "title": "judgment day", "url": "https://cocktailvirgin.blogspot.com/2010/11/judgment-day.html", "published": "2010-11-02T16:37:00.004-04:00", "updated": "2017-08-23T18:07:18.440-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Charles Vexenat", "source": "PDT, New York City", "year": null }, "categories": [ "absinthe", "egg white", "lemon juice", "lime juice", "pimento dram", "pisco", "simple syrup", "st. germain" ], "ingredients": [ "3/4 oz + 1/2 tsp Pisco (25 mL Macchu Pisco)", "3/4 oz + 1/2 tsp St. Germain (25 mL)", "1/3 oz Lime Juice (10 mL)", "1/3 oz Lemon Juice (10 mL)", "1 tsp Simple Syrup (5 mL Gomme)", "1/2 tsp Absinthe (2.5 mL Pernod Fils)", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass and garnish with 4 drops or 1 spray of Allspice Dram.", "body_text": "3/4 oz + 1/2 tsp Pisco (25 mL Macchu Pisco)\n3/4 oz + 1/2 tsp St. Germain (25 mL)\n1/3 oz Lime Juice (10 mL)\n1/3 oz Lemon Juice (10 mL)\n1 tsp Simple Syrup (5 mL Gomme)\n1/2 tsp Absinthe (2.5 mL Pernod Fils)\n1 Egg White\nShake once without ice and once with. Strain into a cocktail glass and garnish with 4 drops or 1 spray of Allspice Dram.\nFor a cocktail on Friday night, I flipped through my new purchase of\nAbsinthe Cocktails\nand spotted a recipe by Charles Vexenat of London's Lonsdale bar. We got to hear Mr. Vexenat speak this year at Tales of the Cocktail as he was one of the presenters for the\nBariana: The Golden Age of French Cocktails\nseminar. He created this drink for a friend of his who helped him out of a \"stick situation\" and modified the Pisco Sour into something much more complex and intriguing. While the book did not elaborate, the\nweb\ndid:\nOn 16th May 2008, superstar bartender Charles Vexenat was unjustly jailed in New Orleans during Tales of the Cocktail after Dre dropped a glass bottle in the Old Absinthe House. Fortunately for Charles he was saved a second day in the slammer by Melanie Asher, owner of Macchu Pisco, who bailed him out. This cocktail, created at PDT, New York City, is Charles's tribute to Melanie.\nJudgment Day started with aromas from the Allspice Dram garnish floating on the egg white foam and from the abundant portion of St. Germain liqueur in the mix. Like a Pisco Sour, the drink had a sweet citrus sip combined with the aromatic grape notes of the pisco. However, the Judgment Day differed from the classic on the swallow, for there it had extra botanical flavors from the St. Germain and the light touch of absinthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuj17owKekG5VL4brnaIFu9JwM-O9wc-wcqOxcZOX7NWFnKm1UQrrk6EttcPX75c64bCYvZ0qwazIRhmxiyRBgpxdVRQvrsSCshaNVqJlmxWp8zRLv5kKEl1nQUjbulT_bx7Q4UWrOmc/s320/udgmentday280.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuj17owKekG5VL4brnaIFu9JwM-O9wc-wcqOxcZOX7NWFnKm1UQrrk6EttcPX75c64bCYvZ0qwazIRhmxiyRBgpxdVRQvrsSCshaNVqJlmxWp8zRLv5kKEl1nQUjbulT_bx7Q4UWrOmc/s800/udgmentday280.jpg", "comment_count": 0 }, { "title": "hot kentucky flip", "url": "https://cocktailvirgin.blogspot.com/2010/11/hot-kentucky-flip.html", "published": "2010-11-05T16:06:00.005-04:00", "updated": "2017-08-23T18:06:01.965-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "George J. Kappeler", "source": "Modern American Drinks", "year": null }, "categories": [ "*hot", "egg", "lemon juice", "rum", "sugar" ], "ingredients": [ "1 Egg", "1 pinch ground Clove (1 clove, muddled)", "1 pinch ground Cinnamon" ], "instructions": null, "body_text": "1 Egg\n1 pinch ground Clove (1 clove, muddled)\n1 pinch ground Cinnamon\nJuice 1/4 Lemon (1/2 oz)\n1/2 tsp Sugar (Turbinado)\n1 jigger Jamaica Rum (1 oz Appleton VX, 1 oz Smith & Cross)\nBeat up egg with spices. Add rest of ingredients and mix (shake in cobbler shaker). Divide equally into two hot drink glasses. Fill with boiling water (4 oz each), stir, and serve. I added a lemon peel as a garnish to each.\nOn Saturday night, we were in the mood for a toddy and I spotted the Hot Kentucky Flip in George J. Kappeler's\nModern American Drinks\n. From the name, you would expect the drink to be made with Bourbon, but alas, it calls for Jamaica rum. With only a jigger to divide between two portions, an overproof like J. Wray & Nephew or Smith & Cross would put this drink in the right boozy ball park. I opted for some funky overproof of Smith & Cross combined with the richness of Appleton; moreover, I increased the rum volume to a full ounce per serving.\nThe flip's steam was filled with lemon and pot-stilled rum aromas. The sip contained lemon and the egg's richness followed by rum, clove, and cinnamon on the swallow. The addition of the lemon peel was a positive one, for it donated considerably to the aromatics of this drink as it does in many hot toddy recipes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBnIGlsezjLNJ55p7xfA1Qnj5abUzbl6M077GmMtyF8JemQnhfxtaMv0rkGzmoHrAvPzsX661CTDzIFdZZGu3YOTk4v-MXQKZQt7uPkifhW-tJ39OFb5Agt4M8z8_I9_dyaW5xkMKHjU/s320/hotkentucky282.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBnIGlsezjLNJ55p7xfA1Qnj5abUzbl6M077GmMtyF8JemQnhfxtaMv0rkGzmoHrAvPzsX661CTDzIFdZZGu3YOTk4v-MXQKZQt7uPkifhW-tJ39OFb5Agt4M8z8_I9_dyaW5xkMKHjU/s800/hotkentucky282.jpg", "comment_count": 0 }, { "title": "[winifred banks]", "url": "https://cocktailvirgin.blogspot.com/2010/11/winifred-banks.html", "published": "2010-11-05T20:15:00.003-04:00", "updated": "2017-08-23T18:05:17.336-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Josey Packard", "source": "Drink", "year": null }, "categories": [ "#drink", "benedictine", "bitters (aromatic)", "galliano", "rum (white)" ], "ingredients": [ "2 oz Banks Rum", "1/2 oz Galliano", "1/2 oz Benedictine", "2 dash Bitter Truth Jerry Thomas Decanter Bitters", "2 dash Bittermens Boston Bittahs" ], "instructions": "Stir with ice and strain into cocktail glass.", "body_text": "2 oz Banks Rum\n1/2 oz Galliano\n1/2 oz Benedictine\n2 dash Bitter Truth Jerry Thomas Decanter Bitters\n2 dash Bittermens Boston Bittahs\nStir with ice and strain into cocktail glass.\nOn Monday night, we headed over to Drink for their Day of the Dead celebration. While waiting for seats at the bar, bartender Tyler Wang came over and took our drink orders. I had to pass on a drink order until he came back with Andrea's\nRosita\n. At that point, I had the idea of a Mezcal Sazerac and Tyler seemed pretty stoked by the concept. I guess that I was pleased by the result too, for he later made three more after people heard what I was drinking.\nFinally, some seats opened up at Josey Packard's station. When I asked if there was anything new that she had been working on, she replied that she had created a drink for the Banks Rum release party later in the week, but her entry was too late to be considered (I will speak more about the rum itself in later posts about the event). The drink lacked a name, but I was intrigued when I heard that the other two major ingredients were Galliano and Benedictine. When I inquired as to why she chose the yellow liqueur of 1970's wonder, Josey explained that Galliano was the other Maraschino to her. It has a lot of body and richness like Maraschino but not as pushy; moreover, she discovered that it pairs well with Benedictine.\nJosey dared us to come up with a name for the drink. The best I could do today was Winifred Banks -- the children's mother who sings the empowering \"Sister Suffragette\" number in Disney's\nMary Poppins\n(*). The drink's nose was full of herbal notes such as Galliano's vanilla and sarsaparilla and Benedictine's darker notes. The Galliano definitely complemented the rum's vanilla and fruity notes and the Benedictine the rum's earthy ones. The Galliano seemed to stay more in the sip and the Benedictine in the swallow; the transition between the two was smooth and the Benedictine functioned to dry out the swallow a bit.\n(*) Andrea went the other direction and recommended Briana Banks, the adult film star. Her blond hair does match Galliano's hue.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhro9O2SESKRLEPhoDtFpED6_smL0TPquoV_WWQzF95ci5m8Hsg1gt4avVNI4ccj_PjgrVsZwSal_wvuTZO4hX8rpwPKXUqwZxYHUgsgqdkFXSERwSBEQKQ30Rx9SsdgPxyVzPm9gcAUkY/s320/josiebanks283.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhro9O2SESKRLEPhoDtFpED6_smL0TPquoV_WWQzF95ci5m8Hsg1gt4avVNI4ccj_PjgrVsZwSal_wvuTZO4hX8rpwPKXUqwZxYHUgsgqdkFXSERwSBEQKQ30Rx9SsdgPxyVzPm9gcAUkY/s800/josiebanks283.jpg", "comment_count": 0 }, { "title": "madam", "url": "https://cocktailvirgin.blogspot.com/2010/11/madam.html", "published": "2010-11-06T17:22:00.004-04:00", "updated": "2017-08-23T18:04:39.728-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "absinthe", "cherry brandy", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "3/4 oz Swedish Punsch (Homemade)", "1/2 oz Cherry Brandy (Cherry Heering)", "2 dash Dry Vermouth (1/4 oz Noilly Prat)", "1 dash Ojen or Absinthe (1 barspoon Herbsaint)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz Swedish Punsch (Homemade)\n1/2 oz Cherry Brandy (Cherry Heering)\n2 dash Dry Vermouth (1/4 oz Noilly Prat)\n1 dash Ojen or Absinthe (1 barspoon Herbsaint)\nStir with ice and strain into a cocktail glass.\nOn Tuesday night as I was making dinner, I flipped through\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Madam. This straight spirits drink intrigued me for it paired the spicy and rummy Swedish Punsch with cherry brandy which I interpreted as the rich Cherry Heering instead of the dry Kirsch. In addition, the small recipe size would give me an excuse to bring out some of our collection of smaller-sized vintage cocktail glasses. My only fear was that the drink was going to be too sweet.\nThe Madam's nose was cherry -- at least there was a part of her that was -- combined with a citrus note perhaps from the lemon-rind infused Swedish Punsch coupling with the citrus-peel containing dry vermouth. A sweet cherry sip was chased by a rum swallow punctuated with spicy notes from the Herbsaint and the Swedish Punsch's Batavia Arrack and spices. After a few sips, the Herbsaint's anise became a light, lingering flavor throughout the sip. Andrea enjoyed the drink which she felt made a decent aperitif despite its sweetness; she commented in regard to the spice notes that \"this is a Madam with a wink!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGDUtNDAYDmRU7DC2d5yL2XtrkcuoAZaxYBouGRdR_01eXzoHfxhJHXCAT1ZrrZXUpnvX6EGe1UEMR9Xmxs8YjRGMUhk_9lEmD95i3QPrW-gZESQXSmF5JyiiuYbx0Cm9bwjWU75sq64/s320/madam285.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGDUtNDAYDmRU7DC2d5yL2XtrkcuoAZaxYBouGRdR_01eXzoHfxhJHXCAT1ZrrZXUpnvX6EGe1UEMR9Xmxs8YjRGMUhk_9lEmD95i3QPrW-gZESQXSmF5JyiiuYbx0Cm9bwjWU75sq64/s800/madam285.jpg", "comment_count": 0 }, { "title": "hotel georgia", "url": "https://cocktailvirgin.blogspot.com/2010/11/hotel-georgia.html", "published": "2010-11-06T18:17:00.003-04:00", "updated": "2017-08-23T18:03:51.103-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Hotel Georgia", "year": null }, "categories": [ "egg white", "gin", "lemon juice", "orgeat" ], "ingredients": [ "2 oz Gin (Cascade Mountain)", "1 oz Orgeat (Trader Tiki)", "1/2 oz Lemon Juice", "10 drop Orange Flower Water", "1 Egg White or Whole Egg (Egg White)" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass.", "body_text": "2 oz Gin (Cascade Mountain)\n1 oz Orgeat (Trader Tiki)\n1/2 oz Lemon Juice\n10 drop Orange Flower Water\n1 Egg White or Whole Egg (Egg White)\nShake once without ice and once with. Strain into a cocktail glass.\nAfter dinner on Tuesday, I began a search for a good dessert cocktail. When I opened up Ted Saucier's\nBottoms Up\n, I immediately spotted the Hotel Georgia which I had noted before when I was in the mood for something either lighter or drier. The drink was created at the hotel of the same name in Vancouver sometime after it opened in 1927 and before the book was first published in 1951. I probably was slightly deterred before as the ounce of orgeat and the ten drops of orange flower water both seem a little over the top in quantity; perhaps the egg white would be able to tone down their intensity and sweetness.\nThe Hotel Georgia's nose was a bouquet of citrus from the lemon juice and orange flower water. The orange flower water also played a large role in the flavor profile as it remained from sip to swallow. The rest of the flavor was the lemon with an interesting herbalness to it. Furthermore, the orgeat appeared on the swallow although it was surprisingly muted for orgeat; as the drink warmed up, it became sweeter and more almondy. Overall, the Hotel Georgia made for a tasty dessert cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjton4OGS30dnBomir7OXyzMQ6Em6-IgZHZkwuZe5kGu9CbRasu0I7W_DN4faMpX3KHIm1g8upnEENlkhlBwro26MIOtckwlSFt8EPFjHp46kq7niAZMpCUP2fv42wrROCsS9tiGI0Tsrk/s320/hotelgeorgia287.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjton4OGS30dnBomir7OXyzMQ6Em6-IgZHZkwuZe5kGu9CbRasu0I7W_DN4faMpX3KHIm1g8upnEENlkhlBwro26MIOtckwlSFt8EPFjHp46kq7niAZMpCUP2fv42wrROCsS9tiGI0Tsrk/s800/hotelgeorgia287.jpg", "comment_count": 1 }, { "title": "snare drum", "url": "https://cocktailvirgin.blogspot.com/2010/11/snare-drum.html", "published": "2010-11-08T14:51:00.003-05:00", "updated": "2017-08-23T18:02:30.950-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "California Gold", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (Peychaud's)", "cherry brandy", "lemon juice", "orgeat", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Banks Rum", "1/2 oz Cherry Heering", "1/2 oz Lemon Juice", "1/4 oz Orgeat", "1/4 oz Cinnamon Syrup", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Twist a lemon peel over the top.", "body_text": "2 oz Banks Rum\n1/2 oz Cherry Heering\n1/2 oz Lemon Juice\n1/4 oz Orgeat\n1/4 oz Cinnamon Syrup\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Twist a lemon peel over the top.\nOn Wednesday evening, Andrea and I went down to Drink to attend the release party for Banks 5 Island Rum, a white rum that is a blend of spirits aged 3 to 12 years. Four of the rums (or rum blends) are from the Caribbean, namely Jamaica, Trinidad, Barbados, and Guyana, with the fifth being Batavia Arrack from Java. Five island is a bit of a misnomer as Guyana is part of the South American continent (but is still considered part of the Caribbean). The light touch of Batavia Arrack adds some spice to the vegetal rum laced with barrel-aged vanilla notes. Jim Meehan from Manhattan's Please Don't Tell was at the event, and I had a chance to speak to him about his role as a rum blend adviser for the spirit. His beverage contribution for the evening was a tea-laden punch that was a good welcome to the event.\nThe cocktail menu had five other drinks, and luckily I bumped into John Gertsen who talked me through the history and happenstance for each of the recipes created by the Drink staff. The first one I sampled was bartender California Gold's Snare Drum which she made for me over at the ice bar. Her drink was a take on the\nHigh Hat\nsubstituting the classic's rye for the Banks Rum. To take the drink in a different and more tropical direction, she supplemented the Cherry Heering and lemon juice with orgeat, cinnamon syrup, and Peychaud's Bitters. A lemon oil aroma kicked off the drink, and the sip was fruity with the lemon and cherry flavors followed by orgeat's almond notes on the swallow. In addition, with successive sips, the cinnamon from the syrup played a increasingly stronger role on the swallow. The rum created a lot lighter style of drink than the High Hat's whiskey, and the drink was further softened by the sugary syrups in the mix. Also noteworthy was how well the rum's vanilla notes complemented the Cherry Heering.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DckSMdonl5g3TWg5F9KNy0flFAUpByDqXw99y90kLXDrZpzmZdh5pTSA2Q6KdpfLz5RzCcLLuvDBkWqx6HsfEqvQbRDHM3sI6yNzxD-0EYXrWc5Qnz1coJ4IK3T_k3zs2q4SWO7OiVI/s320/snaredrum290.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DckSMdonl5g3TWg5F9KNy0flFAUpByDqXw99y90kLXDrZpzmZdh5pTSA2Q6KdpfLz5RzCcLLuvDBkWqx6HsfEqvQbRDHM3sI6yNzxD-0EYXrWc5Qnz1coJ4IK3T_k3zs2q4SWO7OiVI/s800/snaredrum290.jpg", "comment_count": 0 }, { "title": "panacea", "url": "https://cocktailvirgin.blogspot.com/2010/11/panacea.html", "published": "2010-11-08T15:45:00.003-05:00", "updated": "2025-08-08T12:15:34.977-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "John Gertsen", "source": null, "year": null }, "categories": [ "#drink", "batavia arrack", "honey", "lime juice", "rum (white)", "simple syrup (ginger)" ], "ingredients": [ "2 oz Banks Rum", "1/2 oz Ginger-Honey Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass pre-rinsed with Batavia Arrack.", "body_text": "2 oz Banks Rum\n1/2 oz Ginger-Honey Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass pre-rinsed with Batavia Arrack.\nFor my second cocktail at the Banks 5 Island Rum event, I was drawn to John Gertsen's creation. His drink, the Panacea named after the the Greek goddess of healing, was a take on Manhattan bartender Sam Ross's cure-all, the\nPenicillin\n. Whereas the Penicillin uses a smoky single malt Scotch to add accent to a blended one, the Panacea calls for a Batavia Arrack to shift the direction and focus of the rum blend to something a bit spicier and funkier. For completion's sake, I should mention Sam's other paired cocktail, the\nLittle Branch Cocktail\n, which jazzes up tequila with a hint of Mezcal.\nAll three of the drinks pair the spirit mix with a honey-ginger syrup; while both of Sam's cut the sweet with lemon juice, John chose lime juice to better complement the rum. The Panacea that bartender Bryn Tattan made me was like a bubbles-less\nAir Mail\n. Surrounding this impression, the Panacea started with a slightly smoky and funky nose and ended with a heavy ginger spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokmbA7qhe1Ny1fj3IwLtd7vig7mEBGGaKk_ObnXvwxewkJ8F6MGvAd688cb37odp6SfMR-OUYYmiw23q7TmOkXSrfMaa5iFNjJN7QJSLJRhVARU8dtbQ-aNg2vmK3vqcwsliZccd47y0/s320/panacea291.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokmbA7qhe1Ny1fj3IwLtd7vig7mEBGGaKk_ObnXvwxewkJ8F6MGvAd688cb37odp6SfMR-OUYYmiw23q7TmOkXSrfMaa5iFNjJN7QJSLJRhVARU8dtbQ-aNg2vmK3vqcwsliZccd47y0/s800/panacea291.jpg", "comment_count": 0 }, { "title": "leonora banks", "url": "https://cocktailvirgin.blogspot.com/2010/11/leonora-banks.html", "published": "2010-11-09T15:39:00.005-05:00", "updated": "2017-08-23T18:01:19.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Scott Marshall", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (other)", "maraschino", "pineapple juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Banks Rum", "1 oz Pineapple Juice", "1/4 oz Luxardo Maraschino Liqueur", "1/4 oz Cinnamon Syrup", "2 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug filled with crushed ice. Garnish with freshly grated nutmeg and a straw.", "body_text": "1 1/2 oz Banks Rum\n1 oz Pineapple Juice\n1/4 oz Luxardo Maraschino Liqueur\n1/4 oz Cinnamon Syrup\n2 dash Bittermens Tiki Bitters\nShake with ice and strain into a Tiki mug filled with crushed ice. Garnish with freshly grated nutmeg and a straw.\nMy third cocktail at the Banks Rum event at Drink was bartender Scott Marshall's recipe made for me by the man himself. Scott told me that he based his drink off of the classic\nMary Pickford\nand named it after Joseph Bank's wife Leonora. The rum itself was named after Joseph Banks, a British explorer who gathered botanical samples from around the South Pacific and Caribbean; in addition, his travels are symbolized by the rum choices in the blend. While researching Joseph Banks, I discovered that he married Dorothea Hugessen. The menu did say \"Leonora Banks\" was the name of the drink, and I just confirmed this with Scott Marshall over the phone. No clue where this transcription error occurred, but the drink was darn tasty so let us not dwell on who Leonora Banks was or how these things happen in rum-muddled environments.\nThe Leonora Banks' spicy nutmeg floating on the pineapple juice foam was slightly outdone by the aroma of the robust cinnamon syrup in the drink. On the sip, a funky pineapple flavor was followed by the Maraschino and cinnamon notes on the swallow. The combination was unusually flavorful for a Tiki drink, and the Leonora Banks was definitely more intriguing than the Mary Pickford that Scott used as inspiration.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVfyOphMd5GzSP0CDYgxgB3XwQuTUNsa27xg4rJFz5JqMTDeYIG-ZE3YmxO2tufRxQluz5V5bHaneh6W4nu8dVLC_zqW7EGGlEZ9u2sJ2rsAvwENsniyUs7oRiQtBJGkdIuuipM-y2v4/s320/leonora292.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVfyOphMd5GzSP0CDYgxgB3XwQuTUNsa27xg4rJFz5JqMTDeYIG-ZE3YmxO2tufRxQluz5V5bHaneh6W4nu8dVLC_zqW7EGGlEZ9u2sJ2rsAvwENsniyUs7oRiQtBJGkdIuuipM-y2v4/s800/leonora292.jpg", "comment_count": 0 }, { "title": "le quebecois", "url": "https://cocktailvirgin.blogspot.com/2010/11/le-quebecois.html", "published": "2010-11-09T16:41:00.002-05:00", "updated": "2017-08-23T18:00:51.970-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kai Gagnon", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "bitters (orange)", "maraschino", "punt e mes", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Dolin Dry Vermouth", "1/2 oz Punt e Mes", "1/2 oz Luxardo Maraschino Liqueur", "1 dash Bitter Truth Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Flame an orange peel over the top and drop in.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Dolin Dry Vermouth\n1/2 oz Punt e Mes\n1/2 oz Luxardo Maraschino Liqueur\n1 dash Bitter Truth Orange Bitters\nStir with ice and strain into a rocks glass. Flame an orange peel over the top and drop in.\nAfter the Banks Rum at Drink on Wednesday, Andrea and I decided to get a late dinner and a nightcap at Bergamot. For a beverage, I asked bartender Paul Manzelli to make me the Le Québécois off of the cocktail menu.\nKai Gagnon\n, Bergamot's wine director and the creator of this drink, took his inspiration from the\nBrooklyn\nand the\nRed Hook\nby combining the two in his tribute to Quebec. Le Québécois started with a burnt orange oil and rye aroma. Whiskey with hints of citrus on the sip led into a combination of Punt e Mes' bitter and Maraschino's funky notes on the swallow. Overall, Le Québécois was a good addition to the Manhattan family despite being named for a neighborhood a little ways out from the Big Apple.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQlqDyQnGja-eklziKlgGqryjIjTzcaRPl9BJR6qYSuK-yVooNzk7oNlMZ6e0OrPOo4tRCKnG1EoO2B1WnO-X1y6kUINpHdrbUbRmijFvGyeRj_QyLIo4XUdTs2L0XNFjfHZ_lOlJZEU/s320/quebecoise293.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQlqDyQnGja-eklziKlgGqryjIjTzcaRPl9BJR6qYSuK-yVooNzk7oNlMZ6e0OrPOo4tRCKnG1EoO2B1WnO-X1y6kUINpHdrbUbRmijFvGyeRj_QyLIo4XUdTs2L0XNFjfHZ_lOlJZEU/s800/quebecoise293.jpg", "comment_count": 2 }, { "title": "hayride", "url": "https://cocktailvirgin.blogspot.com/2010/11/hayride.html", "published": "2010-11-10T16:42:00.003-05:00", "updated": "2017-08-23T17:59:55.633-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum's Thursday Drink Night", "year": null }, "categories": [ "*original", "apple cider", "benedictine", "bitters (Angostura)", "egg", "pimento dram", "whiskey" ], "ingredients": [ "1 1/2 oz Whiskey (Old Overholt Rye)", "1 oz Apple Cider (nonfermented)", "1/2 oz Benedictine", "1 dash Angostura", "1 Egg" ], "instructions": "Shake once without ice and once with, and strain into a rocks glass. Garnish with 7 drops of Allspice Dram on the egg foam and an apple wedge.", "body_text": "1 1/2 oz Whiskey (Old Overholt Rye)\n1 oz Apple Cider (nonfermented)\n1/2 oz Benedictine\n1 dash Angostura\n1 Egg\nShake once without ice and once with, and strain into a rocks glass. Garnish with 7 drops of Allspice Dram on the egg foam and an apple wedge.\nFor Mixoloseum's Thursday Drink Night, the theme was apple cider, and I decided to go the flip route using some nonfermented apple cider (hard cider was another possible interpretation of the theme). As a starting point, I chose the Jerry Thomas classic, the\nStone Fence\n. To spice things up, I added Benedictine which has complemented apple flavors before in drinks such as the\nHoneymoon Cocktail\n,\nFull House #2\n, and\nthe Essence of Winter Sleep\n. Moreover, I added the floated garnish of Allspice Dram which worked rather well in the\nJudgment Day\n. For a name, I stuck with the autumnal theme and dubbed it the Hayride.\nThe Hayride started with an apple and allspice aroma from the garnishes. The Benedictine spice and rye whiskey complemented the apple notes as hoped for, and the egg donated a luxurious smoothness to the drink. When I was planning the drink on my drive home from work that day, my whiskey concept was actually a blended Scotch. When it came time to mix the drink, I forgot this part of the brainstorming session and grabbed the rye. I think a light or medium smoky Scotch might work rather well with the other flavors, although I was definitely not disappointed by how rye worked in this flip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFAPTN9FV89yWSeV_wCBlwyi4OqDmhMJHsNR1nH7xYQz_HK1tEjTfELQ_q7ZGnhi_w2h6gppJVN7H-T4kc_Wi5D55F8LmYGmVXc6Cpo_IR8QhBRtOG3tmVj_qtiG6sA_rvhdWHMk-syw/s320/hayride294.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFAPTN9FV89yWSeV_wCBlwyi4OqDmhMJHsNR1nH7xYQz_HK1tEjTfELQ_q7ZGnhi_w2h6gppJVN7H-T4kc_Wi5D55F8LmYGmVXc6Cpo_IR8QhBRtOG3tmVj_qtiG6sA_rvhdWHMk-syw/s800/hayride294.jpg", "comment_count": 2 }, { "title": "hot jersey shrub", "url": "https://cocktailvirgin.blogspot.com/2010/11/hot-jersey-shrub.html", "published": "2010-11-11T16:10:00.005-05:00", "updated": "2017-08-23T17:59:07.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "*hot", "applejack", "lime juice", "raspberry syrup" ], "ingredients": [ "1 oz Applejack (Laird's Bonded)" ], "instructions": "Add to a small hot drink glass (4 oz) and top with 2 oz of boiling water. Mix with a spoon, and garnish with a \"slice lemon twist\" (round slice of lemon).", "body_text": "1 oz Applejack (Laird's Bonded)\nJuice 1 Lime (1/2 oz)\n1 tsp Raspberry Syrup (Homemade)\nAdd to a small hot drink glass (4 oz) and top with 2 oz of boiling water. Mix with a spoon, and garnish with a \"slice lemon twist\" (round slice of lemon).\nOn Friday night as I was making dinner, we were in the mood for something warm to take the evening's chill off. Since\nPioneers of Mixing at Elite Bars: 1903-1933\nis a repository of quirky drinks both hot and cold, I found my answer there -- the Hot Jersey Shrub (it was just listed as \"Jersey (Hot)\" under the Shrubs category, so the drink name parsing is mine). The Jersey part of the name most likely refers to the apple spirit base of the drink. Besides most of the applejack in this country being made in New Jersey, the state was known for using the spirit (a/k/a \"Jersey Lightning\") as currency to pay for road construction during colonial times. The book defined a Shrub as \"same as a Sangaree only a round slice of lemon in glass\" and a hot Sangaree as sugar, liquor, and hot water. A mere garnish separated the two by their somewhat unique definitions.\nThe Hot Jersey Shrub's aroma was fruity with the raspberry aroma standing out the most; moreover, the heat volatilized the apple brandy's alcohol base so that it played a noticeable role on the nose. The classic raspberry-lime pairing worked well on the sip as it does in the\nDouble Standard\n. Moreover, this slightly tart sip was complemented by the aged apple brandy notes on the swallow. Perhaps a teaspoon of simple syrup in addition to the raspberry syrup might put the sweetness balance in tune with more modern sensibilities without changing the flavor ratios.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrP8t7QpEzEebCt1CVa0XovOeEGOgxKMEFTvSPU-0cKHh-ECGiP7Z9WeRJxV8oOdbBJ1orFznC5N8BO3pBtMaO_HffDYeqZ5LuM2Ypje5sxb-rk5OBprwFqs3os4CgKFqR_dWOXoBNo88/s320/jerseyshrub296.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrP8t7QpEzEebCt1CVa0XovOeEGOgxKMEFTvSPU-0cKHh-ECGiP7Z9WeRJxV8oOdbBJ1orFznC5N8BO3pBtMaO_HffDYeqZ5LuM2Ypje5sxb-rk5OBprwFqs3os4CgKFqR_dWOXoBNo88/s800/jerseyshrub296.jpg", "comment_count": 0 }, { "title": "celeriac", "url": "https://cocktailvirgin.blogspot.com/2010/11/celeriac.html", "published": "2010-11-11T19:15:00.004-05:00", "updated": "2017-08-23T17:57:45.660-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kelley Swenson", "source": "Left Coast Libations", "year": null }, "categories": [ "bitters (other)", "egg white", "gin", "lemon juice", "pineapple juice", "simple syrup" ], "ingredients": [ "2 oz Gin (Aviation)", "3/4 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz 2:1 Simple Syrup", "4 dash Celery Bitters (" ], "instructions": "Shake once without ice and once with. Strain into a cocktail or coupe glass. Optional to mist more bitters across the top.", "body_text": "2 oz Gin (Aviation)\n3/4 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz 2:1 Simple Syrup\n4 dash Celery Bitters (\nrecipe\n)\n1 Egg White\nShake once without ice and once with. Strain into a cocktail or coupe glass. Optional to mist more bitters across the top.\nFriday after dinner, an intriguing egg white cocktail with a savory touch caught my eye in\nLeft Coast Libations\n. Portland's Kelley Swenson's Celeriac seemed somewhat tropical except for the addition of celery bitters which threw me for a bit of a loop. I was also willing to give it a go since we rather enjoyed his\nToto/Broken Flower\na year or two ago. While in this drink he uses Bitter Truth's Celery Bitters, I used my own bitters recipe which is a lot more robustly celery; Scrappy's would probably work but Fee's might be a bit too bouillon-y. In a pinch, muddling a scant barspoon of celery seeds and letting it soak in the gin for a few minutes would probably be sufficient (just remember to fine strain).\nThe Celeriac we made possessed a glorious froth from the egg white and pineapple juice, and the aroma was definitely all about the celery. The sweet pineapple and lemon combination that started the sip was chased by gin and celery on the swallow. For a gin, we chose Aviation from Oregon to get us more in tune with the other coast, and its lavender donated a pleasant floral note to the herbal complexity on the swallow. Overall, the Celeriac was really smooth from the egg white, and the flavor transitions from sip to swallow were rather mild and flowing. Toward the end of the drink, we realized just how well celery and pineapple pair up! The celery definitely elevated the drink above Clisby's\nState Street Cocktail\nor perhaps Trader Vic's Hawaii Cocktail (link has recipe for both).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14w5jeQlnRBHnGBbmmf-tOres4FFLGwxbSMJvg0l9JA5UI0tKPthJ8OaYkbkwpYhhxGD-fRlVZUOYynMGau0Vc4kVzw3ntKrwr9zvIVbRr9uCj4I5faHgH_98iHHf3ekRY8mZ7sDxyxk/s320/celeriac298.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14w5jeQlnRBHnGBbmmf-tOres4FFLGwxbSMJvg0l9JA5UI0tKPthJ8OaYkbkwpYhhxGD-fRlVZUOYynMGau0Vc4kVzw3ntKrwr9zvIVbRr9uCj4I5faHgH_98iHHf3ekRY8mZ7sDxyxk/s800/celeriac298.jpg", "comment_count": 4 }, { "title": "mortal sunset", "url": "https://cocktailvirgin.blogspot.com/2010/11/mortal-sunset.html", "published": "2010-11-13T18:36:00.004-05:00", "updated": "2017-08-23T17:56:47.689-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Chantal Tseng", "source": "Imbibe", "year": 2010 }, "categories": [ "cherry brandy", "cynar", "maple syrup", "orange juice", "tea", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt)", "1/2 oz Black Tea Maple Syrup (2 part Maple:1 part Tea) (Oolong Tea)", "1/2 oz Cynar", "1/2 oz Orange Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a floated orange wheel and drizzle a dash of Cherry Heering on top of it.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt)\n1/2 oz Black Tea Maple Syrup (2 part Maple:1 part Tea) (Oolong Tea)\n1/2 oz Cynar\n1/2 oz Orange Juice\nShake with ice and strain into a cocktail glass. Garnish with a floated orange wheel and drizzle a dash of Cherry Heering on top of it.\nLast Saturday night, I turned to the September/October 2010 issue of\nImbibe\nto make Chantal Tseng's Mortal Sunset. Andrea and I met Chantal at Tales of the Cocktail back in 2009; while we have not made it down to Washington, D.C., to visit the Tabard Inn, we can at least sample one of her recipes in the mean time. And how could we not be drawn to this recipe for it includes two of our favorite ingredients, namely tea and the bitter liqueur Cynar?\nIn making the drink, I had problems with the Cherry Heering staying on top of the orange garnish. The orange wheel in the magazine's picture looks more like a dried or partially dried one so their Cherry Heering stayed in the pocketed regions instead of rolling off and sinking to the bottom like ours did (*). Otherwise, in our drink, there was still enough Cherry Heering on the surface to make a significant contribution to the nose along with orange and something herbal form the Cynar. The sip was mostly about the rye-maple pairing followed by the Cynar on the swallow; this combination came across almost as a blended Scotch note. The orange juice appeared as a very smooth and subtle citrus flavor that worked to round out the drink. We pondered a bit about the tea component and figured that it merged with the Cynar on the swallow. Andrea commented that the Mortal Sunset \"is a very ambitious drink\" -- it has a sweet aspect to it but a sharpness as well. Moreover, it would probably make a good introduction to rye for people who think they do not like it.\n(*) Postnote: the orange wheel was most likely candied such as by this\nrecipe\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiEQ0YoGfUls3sPB9AMcQGP08rq_S6Ru0DBuVUnCNo4lTDrdjadXaETIM4RW1D5NUyOzT7YHm1UEooPHmW3qwpTqb4YE9lSu7hMJLojz7HRMl0qoXaDugjdL3CL28KykQYtrjURWdZ6E/s320/mortalsunset299.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiEQ0YoGfUls3sPB9AMcQGP08rq_S6Ru0DBuVUnCNo4lTDrdjadXaETIM4RW1D5NUyOzT7YHm1UEooPHmW3qwpTqb4YE9lSu7hMJLojz7HRMl0qoXaDugjdL3CL28KykQYtrjURWdZ6E/s800/mortalsunset299.jpg", "comment_count": 2 }, { "title": "pineapple tree", "url": "https://cocktailvirgin.blogspot.com/2010/11/pineapple-tree.html", "published": "2010-11-15T15:18:00.002-05:00", "updated": "2017-08-23T17:56:13.974-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Sunday Salon", "year": null }, "categories": [ "#other", "bitters (Angostura)", "lime juice", "pineapple syrup", "rum (white)", "soda" ], "ingredients": [ "1 1/2 oz Neisson Rhum Agricole Blanc", "3/4 oz Pineapple Syrup", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice cubes. Top with soda water, float a few dashes of Angostura Bitters on top, and garnish with a wide lime twist, a pineapple fruit leaf, and a straw.", "body_text": "1 1/2 oz Neisson Rhum Agricole Blanc\n3/4 oz Pineapple Syrup\n3/4 oz Lime Juice\nShake with ice and strain into a Collins glass filled with ice cubes. Top with soda water, float a few dashes of Angostura Bitters on top, and garnish with a wide lime twist, a pineapple fruit leaf, and a straw.\nTwo Sundays ago, Ben Sandrof was hosting another Sunday Salon in the back room of a local establishment, and since I had missed the last one (co-hosted by Deep Ellum's Max Toste) when I was in Ireland, I was extra eager to attend this one. New on the menu was the Pineapple Tree which Ben sold me on with the declaration that it was on the dry side. The drink started with a lime aroma from the twist and a clove note from the bitters. A crisp pineapple sip was chased by lime and the rhum agricole on the swallow. Ben's assessment that the Pineapple Tree was on the dry side became even more true once the floated Angostura Bitters' spice became integrated into the sip. Just like his\nCLT Peche\n, the Pineapple Tree went down rather fast and I could easily see drinking many of these if it were not for variety's sake and the fact that I had work the following morning.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnfdKHnBPgGM5WVT9eN6m3cdSPqeWOKA6lKOUCIee-VCEk57xs2rR37kIZ-qzz9aJaJYXMCzj_ucf4uDNLuSg20py-mTOcFhTOkaC4UM2gWa3Oez3RXQcSRyR20kHh8Eub-Meso55op4/s320/pineappletree301.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnfdKHnBPgGM5WVT9eN6m3cdSPqeWOKA6lKOUCIee-VCEk57xs2rR37kIZ-qzz9aJaJYXMCzj_ucf4uDNLuSg20py-mTOcFhTOkaC4UM2gWa3Oez3RXQcSRyR20kHh8Eub-Meso55op4/s800/pineappletree301.jpg", "comment_count": 0 }, { "title": "[billybob appleseed]", "url": "https://cocktailvirgin.blogspot.com/2010/11/billybob-appleseed.html", "published": "2010-11-15T15:51:00.003-05:00", "updated": "2017-08-23T17:55:22.348-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "frederic", "source": "Ben Sandrof's Sunday Salon", "year": null }, "categories": [ "#other", "apple cider", "tea", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Tea-Infused Bourbon", "1/2 oz Cider Syrup (*)", "1/2 oz Martini & Rossi Dry Vermouth" ], "instructions": "Stir with ice and strain into a cocktail class. Twist a lemon peel over the top.", "body_text": "2 oz Tea-Infused Bourbon\n1/2 oz Cider Syrup (*)\n1/2 oz Martini & Rossi Dry Vermouth\nStir with ice and strain into a cocktail class. Twist a lemon peel over the top.\n(*) To make the syrup, boil down cider in half. Add an equal amount of sugar. For the tea infusion, use\nthis\nas a guide.\nFor my second drink at Ben Sandrof's Sunday Salon, I inquired about one of the ingredients he previously mentioned that he might be making for the night, namely tea syrup. While Ben got distracted by the other syrups he had made for the night, he did have a black tea-infused Bourbon at his disposal. Instead of a tea syrup, I wondered what he could do with that whiskey combined with an apple cider syrup he had just made. The options of going shaken with lemon juice or stirred with dry vermouth were bandied about. Since I had just had a citrus drink, I thus opted for the vermouth.\nThe drink started with a pleasing combination of lemon and tea on the nose. A fruity apple sip was dried out by the tea, vermouth, and barrel flavors on the swallow. When I let Andrea try it, she commented that there was a \"spread out Bourbon taste on the swallow that ends with buttered corn.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeZm1hIJCKG3gQDdZtftBFp5Ys_NTwZg5zVPOcqu1hTG2DzB0yVNeNj3_9s4rK0a_Qhj1cxTqy1FyHniPdITz_GyMliMEJBlToHvHGJ73wW7jb4AM8yTBJHYOa-OSljeYQwyB80k2geI/s320/teabourbon302.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeZm1hIJCKG3gQDdZtftBFp5Ys_NTwZg5zVPOcqu1hTG2DzB0yVNeNj3_9s4rK0a_Qhj1cxTqy1FyHniPdITz_GyMliMEJBlToHvHGJ73wW7jb4AM8yTBJHYOa-OSljeYQwyB80k2geI/s800/teabourbon302.jpg", "comment_count": 0 }, { "title": "la palabra", "url": "https://cocktailvirgin.blogspot.com/2010/11/la-palabra.html", "published": "2010-11-16T16:04:00.004-05:00", "updated": "2017-08-23T17:54:37.549-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "chartreuse (green)", "curacao", "lime juice", "mezcal" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Combier Liqueur d'Orange", "1 1/4 oz Green Chartreuse", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Combier Liqueur d'Orange\n1 1/4 oz Green Chartreuse\n3/4 oz Lime Juice\nShake with ice and strain into a rocks glass.\nOn Tuesday night last week, Andrea and I went over to No. 9 Park for cocktails. One of the drinks bartender Ted Kilpatrick wanted to show me was his take on the Last Word using Mezcal that he dubbed La Palabra. Ted was rather excited about the drink for he liked how the Mezcal Vida brought out the vegetal notes of the Chartreuse. The cocktail's aroma was mainly the herbaceous green Chartreuse supplemented by a hint of smokiness from the Mezcal. The sip was dry and crisp with citrus notes; in fact, it was the driest Last Word variation I have tasted. The swallow was similar to the nose for it was replete with smoke and Chartreuse flavors. Ted explained his breaking from the standard Last Word's equal parts recipe as Chartreuse did not play well with the Mezcal so he had to up the liqueur's proportion to make it stand out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ydDxKMQDE-XqEwMEuHbDgcCNPKmoOAn6sdCV4dHx6k9swsiHmFGn1ccISbYlbM-VAvd7w5LkthJanLPoCRL2ZR-dlF8HTFjzVYo5fYR8CR2UFjHfAQfkAEabb12oppM8VmcIzSktmNI/s320/palabra305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ydDxKMQDE-XqEwMEuHbDgcCNPKmoOAn6sdCV4dHx6k9swsiHmFGn1ccISbYlbM-VAvd7w5LkthJanLPoCRL2ZR-dlF8HTFjzVYo5fYR8CR2UFjHfAQfkAEabb12oppM8VmcIzSktmNI/s800/palabra305.jpg", "comment_count": 5 }, { "title": "[bulls eye flip]", "url": "https://cocktailvirgin.blogspot.com/2010/11/bulls-eye-flip.html", "published": "2010-11-16T16:35:00.004-05:00", "updated": "2017-08-23T17:53:57.000-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amaro", "cream", "egg", "simple syrup (vanilla)", "whiskey" ], "ingredients": [ "2 oz High West Silver Western Oat Whiskey", "1/2 oz S. Maria al Monte Amaro", "1/2 oz Tahitian Vanilla Bean Syrup", "1/4 oz Cream", "1 Egg" ], "instructions": "Shake one round without ice and one round with; strain into a cocktail glass.", "body_text": "2 oz High West Silver Western Oat Whiskey\n1/2 oz S. Maria al Monte Amaro\n1/2 oz Tahitian Vanilla Bean Syrup\n1/4 oz Cream\n1 Egg\nShake one round without ice and one round with; strain into a cocktail glass.\nFor my second drink at No. 9 Park, I asked bartender Ted Kilpatrick if he had any flip ideas, for his egg drinks, such the\nOrinoco\nand the\n\"Mokulele Flip\"\n(our name for it), have been inventive and spot on. The drink Ted pulled out of his bag of tricks was another yet-to-be-named one that was inspired by the Toronto. For the whiskey component, he chose the lightly aged oat one from High West that\nTodd Maul\nintroduced to me, and for a liqueur, he used the Fernet-like S. Maria Almonte that\nScott Holliday\nfirst brought to my attention.\nThe flip's aroma was that of burnt sugar. Likewise, the sip was very caramel-like with bitter notes on the swallow followed by a vanilla finish from the syrup. Well, the vanilla was present throughout the drink but shone through the most at the end. Overall, it was dessert-like but dry. Moreover, the effect was quite stunning and unexpected given the amaro -- the S. Maria al Monte came across as surprisingly tame with very little of its characteristic menthol notes. The flip's caramel flavor reminded me of Goetze candies, and Andrea helped to give it the informal name of the \"Bulls Eye Flip\" after one of the cream caramel's nicknames.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQjirRXjwdp1cGCI1DCt8GbgXYYg8ZYNI2yNSUDbOccGFvmDyrhVMJjcNI0jC4mF92aUqfnKYKWL3RWZ3Vdrm4HGXx4KRPcBqPT_7WwnVb5dyNlIKtE0qhZpIBM_UBK-3hoW4RNHATj4/s320/caramel306.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQjirRXjwdp1cGCI1DCt8GbgXYYg8ZYNI2yNSUDbOccGFvmDyrhVMJjcNI0jC4mF92aUqfnKYKWL3RWZ3Vdrm4HGXx4KRPcBqPT_7WwnVb5dyNlIKtE0qhZpIBM_UBK-3hoW4RNHATj4/s800/caramel306.jpg", "comment_count": 0 }, { "title": "appetizer", "url": "https://cocktailvirgin.blogspot.com/2010/11/appetizer.html", "published": "2010-11-17T16:15:00.002-05:00", "updated": "2017-08-23T17:52:28.453-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "cream", "dubonnet", "fernet-branca" ], "ingredients": [ "1/2 oz Angostura Bitters", "1/2 oz Fernet Branca", "1/2 oz Dubonnet (Bonal)", "1/2 oz Cream" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 oz Angostura Bitters\n1/2 oz Fernet Branca\n1/2 oz Dubonnet (Bonal)\n1/2 oz Cream\nShake with ice and strain into a cocktail glass.\nAfter a big, spicy dinner at India Palace in Union Square on Wednesday night, we desperately needed a digestif. I, therefore, opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nto look for something in the liqueur section to give us some relief. What I spotted was a strange creature of sorts, the Appetizer, but between the Fernet Branca and the sizable helping of Angostura Bitters, I figured it would work despite the name. True, Dubonnet (or the Bonal we used) can make for a good aperitif, but cream, amaros, and bitters not so much. In fact, I could not see having this as an appetizer; perhaps it is the same confusion of calling one island Greenland and one island Iceland despite only the latter being inhabitable.\nIndeed, this beast was rather effective in settling our stomachs! The nose started with Fernet Branca with minor spice notes from the Angostura Bitters. A minty flavor on the sip was followed by Angostura Bitters and Fernet Branca's menthol on the swallow. The cream functioned to tone down the potable and \"non\"-potable bitters so that the drink was not as intense as the other ingredients would suggest yet letting it be just as effective as a doctor prescribed medicine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-akpwRpQjBmirvWKg_uyiHSVUH7co65omVqY6U_nF1I0MAKz021xAt6HU_tgCNcTABVZAGy9KKmrkCcej1nCfUzY3ZK1pkpSjWd4JGHWd-8teO_4jbADYIJ8CcNyi3ff-feKmSlTtefE/s320/appetizer307.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-akpwRpQjBmirvWKg_uyiHSVUH7co65omVqY6U_nF1I0MAKz021xAt6HU_tgCNcTABVZAGy9KKmrkCcej1nCfUzY3ZK1pkpSjWd4JGHWd-8teO_4jbADYIJ8CcNyi3ff-feKmSlTtefE/s800/appetizer307.jpg", "comment_count": 0 }, { "title": "orange scaffa", "url": "https://cocktailvirgin.blogspot.com/2010/11/orange-scaffa.html", "published": "2010-11-18T19:44:00.005-05:00", "updated": "2017-08-23T17:51:57.394-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "*room temperature", "bitters (Angostura)", "bitters (orange)", "bitters (Peychaud's)", "curacao", "gin" ], "ingredients": [ "1 oz Gin (Beefeater)", "3/4 oz Grand Marnier", "1/4 oz Angostura Bitters", "1/4 oz Peychaud's Bitters", "1/4 oz Orange Bitters (Angostura Orange)" ], "instructions": "Stir", "body_text": "1 oz Gin (Beefeater)\n3/4 oz Grand Marnier\n1/4 oz Angostura Bitters\n1/4 oz Peychaud's Bitters\n1/4 oz Orange Bitters (Angostura Orange)\nStir\nwithout\nice and pour into a cocktail glass (building in a cocktail glass and stirring is fine too). Garnish with an orange twist.\nFor Mixoloseum's Thursday Drink Night last week, the theme was a classic, albeit an obscure classic one -- Scaffas! What's a Scaffa? It is a mixed drink, often a liquor and a liqueur or two, stirred in the absence of ice to cool and dilute it. Historically, bitters and syrups have been considered fair game too; in fact, thinking of it as a Pousse-café that was stirred has been suggested before. It should not, however, be called a proper cocktail for it lacks the water component (a proper cocktail by the early 1800's definition means that it contains spirit, bitters, sugar, and water/ice). For a liqueur, my eyes set on Grand Marnier which is sippable on its own. To build on that, I thought of John Gertsen's Grand Marnier sensation, the\nMission of Burma\n, and Don Lee's non-potable bitter-heavy drink,\nDon's Little Bitter\n. Combining aspects of both, I ended up with the Orange Scaffa.\nThe Scaffa started with a dark orange aroma from the liqueur and bitters combined with the light orange note from the twist. For an undiluted cocktail, the sip with smooth and surprisingly did not singe the palate with a hot alcohol sting in the least. Flavorwise, the sip tasted like a candied orange peel, and the swallow was full of caramel notes and spices.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKcJKAB30lF3_stE1VPSgDnAueZgzCWIVQKQE3icDzsUUa_grnsF8l07Ajycdmgp9pDMrMKQQ4YvGfmsqAzDaJhW_t6zEfACCORLwsgpC7MacACIldauZoBuqPdDyrXj6VQnX58ki208g/s320/orangescaffa309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKcJKAB30lF3_stE1VPSgDnAueZgzCWIVQKQE3icDzsUUa_grnsF8l07Ajycdmgp9pDMrMKQQ4YvGfmsqAzDaJhW_t6zEfACCORLwsgpC7MacACIldauZoBuqPdDyrXj6VQnX58ki208g/s800/orangescaffa309.jpg", "comment_count": 2 }, { "title": "kilted pistolero", "url": "https://cocktailvirgin.blogspot.com/2010/11/kilted-pistolero.html", "published": "2010-11-19T15:32:00.003-05:00", "updated": "2017-08-23T17:51:22.103-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Greg Best", "source": "Holeman & Finch Public House", "year": null }, "categories": [ "bitters (Angostura)", "drambuie", "lemon juice", "tequila" ], "ingredients": [ "1 1/2 oz Tequila Blanco (Espolón)", "3/4 oz Lemon Juice", "3/4 oz Drambuie", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Tequila Blanco (Espolón)\n3/4 oz Lemon Juice\n3/4 oz Drambuie\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.\nLast Friday night for cocktails, Andrea requested the Kilted Pistolero that she spotted in the latest issue of\nImbibe\nmagazine. The drink was created by Greg Best of Holeman & Finch Public House in Atlanta Georgia and features a combination of tequila and Drambuie balanced by citrus and bitters. After being introduced to the tequila and Drambuie pairing by Misty Kalkofen via a\nPrince Edward\nvariation and reinforced by my\nGory Guerrero\n, I was excited about giving the Kilted Pistolero a try.\nThe cocktail started with the aroma of the freshly grated nutmeg with hints of tequila poking through. A honey sweet-lemon sip was followed by a medley of vegetal notes from the tequila, spice notes from the Angostura, and floral ones from the Drambuie. While the drink had a slightly sharp edge to it, it was not as sharp as many tequila drinks. Moreover, I quite enjoyed Greg's choice of garnish for nutmeg and tequila go surprisingly well together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_YOuDNx1WqAIlhGsXBhu0H00jcJ_p1n0ZzUEar1y_i7v9vitrY6D5iyyyqEkIYc8SbUtq8veYiRNjydUzxR_eUp2DFQ58HOfkBnzKRD6ZNHvr4YvmDcjJDRad9n69H5aJE5WrJEARxk/s320/kiltedpistolero310.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_YOuDNx1WqAIlhGsXBhu0H00jcJ_p1n0ZzUEar1y_i7v9vitrY6D5iyyyqEkIYc8SbUtq8veYiRNjydUzxR_eUp2DFQ58HOfkBnzKRD6ZNHvr4YvmDcjJDRad9n69H5aJE5WrJEARxk/s800/kiltedpistolero310.jpg", "comment_count": 0 }, { "title": "kivik apple market", "url": "https://cocktailvirgin.blogspot.com/2010/11/kivik-apple-market.html", "published": "2010-11-20T16:57:00.001-05:00", "updated": "2017-08-23T17:50:45.284-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "amaro", "apple cider", "bitters (aged)", "lemon juice", "simple syrup (other)", "vodka" ], "ingredients": [ "2 oz Karlsson's Potato Vodka", "3/4 oz Apple Cinnamon Syrup (see" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Karlsson's Potato Vodka\n3/4 oz Apple Cinnamon Syrup (see\nhere\n)\n3/4 oz Meletti Amaro\n1/2 oz Lemon Juice\n1 dash Fee's Whiskey Barrel Bitters\nShake with ice and strain into a cocktail glass.\nLast Saturday while Andrea was working at the Boston Shaker store, I went over to visit bartender Aaron Butler at Russell House Tavern. One of the new drinks on the menu pairs up the same apple cinnamon syrup in the Wigglesworth with Karlsson's Vodka which is more like a potato eau de vie. For a name, Aaron combined the spirits' country of origin and the syrup's fruit base to create the Kivik (pronounced \"Shivick\") Apple Market after a giant festival held in southern Sweden every year.\nThe Kivik Apple Market's nose was full of apple and spice aroma with some darker notes mixed in. The sip was rather appley with a rich mouthfeel of a swallow; the swallow contained some herbal complexity which meshed well with the apple flavors. Moreover, the aftertaste was a zingy cinnamon which combined with the other flavors to produce an almost gingery effect. Overall, the drink was savory and refreshing with a delightful autumnal feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgur_2uFD4IYeZCR3wZ35wugBtRT_mBBd4MBTqPwIZWSWJor8DYPmBNPqgXZ7bO_PKGGQ7-V11GElFwKDqgDwQrAMknh9La-jDebkG2YrI9ib_-HmY7kl7SvJMpW5vdijLA132JBG8jRxA/s320/kivikapple311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgur_2uFD4IYeZCR3wZ35wugBtRT_mBBd4MBTqPwIZWSWJor8DYPmBNPqgXZ7bO_PKGGQ7-V11GElFwKDqgDwQrAMknh9La-jDebkG2YrI9ib_-HmY7kl7SvJMpW5vdijLA132JBG8jRxA/s800/kivikapple311.jpg", "comment_count": 0 }, { "title": "rogue angel", "url": "https://cocktailvirgin.blogspot.com/2010/11/rogue-angel.html", "published": "2010-11-20T17:40:00.004-05:00", "updated": "2017-08-23T17:50:15.678-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": 2011 }, "categories": [ "#russell house tavern", "amaro", "bitters (other)", "lemon juice", "st. germain", "tequila" ], "ingredients": [ "1 oz Gran Centenario Rosangel Tequila", "3/4 oz St. Germain", "3/4 oz Meletti", "1/2 oz Lemon Juice", "2 dash Bittermens Grapefruit Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a hibiscus petal (omitted here).", "body_text": "1 oz Gran Centenario Rosangel Tequila\n3/4 oz St. Germain\n3/4 oz Meletti\n1/2 oz Lemon Juice\n2 dash Bittermens Grapefruit Bitters\nShake with ice and strain into a coupe glass. Garnish with a hibiscus petal (omitted here).\nFor my second drink at Russell House Tavern, I asked bartender Aaron Butler if he had been working on anything new. The drink he wanted to show me was his submission to the monthly St. Germain cocktail competition called the Rogue Angel. The drink featured (beside St. Germain of course) Gran Centenario Rosangel, a hibiscus-infused reposado tequila that sees some time in a used port barrel after a year in a standard oak one.\nThe Rogue Angel greeted me with a St. Germain aroma that was complemented by grapefruit notes from the bitters. A sweet St. Germain and citrus sip was chased by a drying wave of tequila and spice flavors on the swallow. If I were to compare it to a better known drink, Misty Kalkofen's\nMaximilian Affair\ncomes to mind, although Aaron's was less smokey and more approachable. While one cannot forget that they were drinking tequila in this cocktail, it was gentle enough that it would make for a good agave spirit entry drink.\nPostnote:\nAs of June 2011, the drink appears on the Russell House Tavern menu as the \"City of Eternal Spring.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLS_adO8jM0_TJ9C4uA7hySnFjBVn1Ntpjn_p4dW1q2rln4IbivUhlOrrU49gNZYHCmvPcVphEYl0O8dZLs4a7dD6NdFXJtyyvLQc3ifOkJLa3Kjx92kbiYEr1TCn5kDwdFh6w29_tV6c/s320/rogueangel312.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLS_adO8jM0_TJ9C4uA7hySnFjBVn1Ntpjn_p4dW1q2rln4IbivUhlOrrU49gNZYHCmvPcVphEYl0O8dZLs4a7dD6NdFXJtyyvLQc3ifOkJLa3Kjx92kbiYEr1TCn5kDwdFh6w29_tV6c/s800/rogueangel312.jpg", "comment_count": 0 }, { "title": "golden cadillac", "url": "https://cocktailvirgin.blogspot.com/2010/11/golden-cadillac.html", "published": "2010-11-20T19:42:00.003-05:00", "updated": "2017-08-23T17:49:37.012-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cream", "creme de cacao", "galliano" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LII) was picked by Dennis of the\nRock & Rye\nblog. He chose the theme of \"Forgotten Cocktails,\" but unlike Ted Haigh's book, Dennis does not care what decade in which the drink originated or was forgotten. He described the concept as, \"bring[ing] to light a drink that you think deserves to be resurrected from the past, and placed back into the spotlight. It could be pre-Prohibition, post-war, that horrible decade known as the 80's, it doesn't really matter. As long as it is somewhat obscure, post it up.\"\nAbout two weeks ago, Andrea and I attended a Boston launch party for Galliano Ristretto coffee flavored liqueur. That night was also National Harvey Wallbanger Day, so they were honoring Galliano L'Autentico (a recent return to the original recipe) as well. Andrea and I fondly remembered a Galliano drink we had on Christmas eve last year. We were sitting at the bar at Eastern Standard and watching bartender Hugh Fiore churn out drink after drink at the service end of the bar for the rather thirsty patrons on the restaurant floor. When we saw him making a drink using Galliano, we asked what it was. Hugh mentioned that it was the Golden Cadillac that bar manager Jackson Cannon had just put on the dessert section of the menu. We were a bit skeptical of the drink, but Hugh declared that it was rather good and that he would make a little extra next time so we could have a taste.\nWhen I mentioned this Mixology Monday theme, it was not long before the idea of the Golden Cadillac as a forgotten cocktail arose. And considering that we were gifted a bottle of Galliano L'Autentico at the event to replace our pre-2009 formulation, it seemed like a good idea. Gary Regan in\nThe Joy of Mixology\nplaced the drink's creation sometime during the sixties or seventies at Poor Red's Bar-B-Q in El Dorado, California. Whether the drink was named after El Dorado being in the heart of the old California gold rush, the color of Galliano itself, the Eldorado Cadillac car, or the 1956 movie\nThe Solid Gold Cadillac\n, I am not certain (*). But I am certain that Poor Red's makes so many of these drinks to this day that they are Galliano's largest account in this country. Definitely, the drink is not forgotten in El Dorado, but to the rest of the world, the drink has sort of slipped away to the realm of the Pink Squirrel and the like.\nThe ingredients of the drink are the trinity of Galliano, crème de cacao, and cream. You might think this is an absurd combination until you realize that it is essentially an Alexander sans a nutmeg garnish, except here the spirit is Galliano instead of the classic gin or more traditional brandy. Moreover, similar nonstandard spirits have been utilized in Alexanders including my\nFernet\nand Bobby Heugel's Campari ones. The proportions vary from Gary Regan's crème de cacao heavy one to Stan Jones' cream-laden one, but I will stick to the one I first tasted at Eastern Standard which is an equal parts recipe:\nGolden Cadillac\n• 1 oz Galliano\n• 1 oz Clear Crème de Cacao\n• 1 oz Cream\nShake with ice and strain into a cocktail glass. Poor Red's apparently prefers to serve theirs in a coupe glass.\nWith the new reformulation of Galliano (which approximates the original), this drink was rather tasty. Vanilla and chocolate notes helped to modify the sarsaparilla flavor on the swallow. Unlike the previous incarnation, the current Galliano is light on the licorice note, so it was rather absent in the drink's flavor profile. Andrea commented that despite the vanilla on the nose, the drink tasted a bit like a good root beer soda. The cream seemed to sooth the Galliano and shape the drink into something surprisingly elegant.\nCheers to Dennis for hosting this month's Mixology Monday and to Paul Clarke for organizing the shindig month after month!\n(*) The\nAmerican Bartending School\nvideo poetically told me that it was called the Golden Cadillac for Galliano is yellow and \"quite expensive\" like a Cadillac. Sadly in the video, the host does not drop a bottle or anything\nintriguing\nlike his other ones save for spilling some of the ingredients on the bar top.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZZ5tdp3HyU6slc5-E2c8m9Gcfdzof_h57C5IZblPlPFFfvbZnLU1ux2xhE8pS4J43buPCy0cuqOmS459tT6wbliNQDk9bpwf8uKMT01Qc-BYUSq0XbsxYP6zjNGWjN3JPt56-TI56W0/s320/goldencadillac320.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 3 }, { "title": "surbiton road", "url": "https://cocktailvirgin.blogspot.com/2010/11/surbiton-road.html", "published": "2010-11-22T16:12:00.003-05:00", "updated": "2017-08-23T17:47:18.786-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Naomi Levi", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "lime juice", "punt e mes", "rock candy syrup", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1/2 Lime (cut into wedges)", "1 small handful Basil Leaves (~12)", "1 oz Vanilla Rock Candy Syrup", "1 oz Smith & Cross Rum", "1/2 oz Cruzan Black Strap Rum", "1/2 oz Punt e Mes" ], "instructions": "Muddle lime, basil, and syrup. Add rest of ingredients and ice, shake, and double strain into a rocks glass filled with crushed ice. Garnish with a basil sprig and a straw.", "body_text": "1/2 Lime (cut into wedges)\n1 small handful Basil Leaves (~12)\n1 oz Vanilla Rock Candy Syrup\n1 oz Smith & Cross Rum\n1/2 oz Cruzan Black Strap Rum\n1/2 oz Punt e Mes\nMuddle lime, basil, and syrup. Add rest of ingredients and ice, shake, and double strain into a rocks glass filled with crushed ice. Garnish with a basil sprig and a straw.\nTwo Sundays ago, Andrea and I went down to Eastern Standard for dinner and drinks. When bartender Naomi Levi came by to talk about cocktails, I asked if she had any basil to make me a drink that Devin Hahn of the\nPeriodista Tales\nblog had told me about. When she heard the request for basil, she immediately knew what I wanted and ran off to see if she could find any in the kitchen. The drink was called the Surbiton Road after the street in Kingston, Jamaica, where the Italian Consulate is located. Her premise was to figure out what could be made in Jamaica given only two things that the Consulate could bring over from Italy. For those two items, she selected basil and the amaro-like sweet vermouth Punt e Mes.\nThe Surbiton Road greeted my nose with an aroma of basil and rum. The sip was a combination of the lime, funky pot stilled Smith & Cross, and molassesy Blackstrap rum flavors that were followed by vanilla from the syrup and both grape and bitter notes from the Punt e Mes on the swallow. The basil added greatly to the sip to make it more complex than the swallow. Overall, the Surbiton Road was a savory smash that was a good departure from the bar's more standard\nmint-based\nones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mt_rc0X-dpKHp03Lf53NSs2CMk0h5oh-6OPmd7XVIYdQwty0GqsNwQft2KHqUqTng0tcHKZtoJzumsTxAzbcB39pZ2bYZyneN96dixXQ3sDsDro7OcqfTKG2dRaZdzGG1ncxNPpbLi8/s320/surbiton313.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mt_rc0X-dpKHp03Lf53NSs2CMk0h5oh-6OPmd7XVIYdQwty0GqsNwQft2KHqUqTng0tcHKZtoJzumsTxAzbcB39pZ2bYZyneN96dixXQ3sDsDro7OcqfTKG2dRaZdzGG1ncxNPpbLi8/s800/surbiton313.jpg", "comment_count": 1 }, { "title": "mary sharon", "url": "https://cocktailvirgin.blogspot.com/2010/11/mary-sharon.html", "published": "2010-11-23T15:59:00.007-05:00", "updated": "2017-08-23T17:41:23.830-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Avery Glasser", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (mole)", "mirto", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Chinaco Blanco Tequila", "3/4 oz Martini & Rossi Bianco Vermouth", "1/2 oz Mirto", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Chinaco Blanco Tequila\n3/4 oz Martini & Rossi Bianco Vermouth\n1/2 oz Mirto\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor my second cocktail at Eastern Standard two Sunday nights ago, I asked bartender Josh Taylor if he had any new tricks up his sleeve. He thought I might be interested in the Mary Sharon and I became intrigued after I heard it was a variation of the \"Sex in the City\" classic, the Cosmopolitan, albeit an abstract one using Mirto liqueur instead of cranberry juice. Moreover, he mentioned that Avery Glasser of the Bittermens had a hand in the genesis of this recipe most likely similar to how he helped create Craigie's\nBird Bath\nand Green Street's\nAvery's Arrack-ari\n. For a name, the myrtle berry liqueur's Sardinian origin prompted a Mediterranean theme; the cocktail became dubbed the Mary Sharon after Kristin Scott Thomas' character in Prince's 1986 movie\nUnder the Cherry Moon\n.\nThe Mary Sharon's aroma was full of citrus oils but I was confused as to whether it was orange or grapefruit. When I asked Josh, he informed me that it was actually lemon and explained that the bounty of orange notes in the bianco vermouth was really that strong. Indeed, the vermouth presented a good amount of citrus peel flavors and the sip was a rather blood orange-Campari taste when combined with the Mirto. The minerality of the tequila and a hint of bitter orange came through on the swallow followed by chocolate from the mole bitters at the very end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ9gNGxVDfxKcd6U4MXop2PsqwEHd_gzG3wZ_EYrqpK7U1FrRUV-xkrF9iz7WWZl_DOtiRKdBjpXZexljDSMPwU1bUMzNnMrO6N3811rbfccXC2v1TmjWzMglcnDm9sZDkLf26yk-yqg/s320/marysharon314.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ9gNGxVDfxKcd6U4MXop2PsqwEHd_gzG3wZ_EYrqpK7U1FrRUV-xkrF9iz7WWZl_DOtiRKdBjpXZexljDSMPwU1bUMzNnMrO6N3811rbfccXC2v1TmjWzMglcnDm9sZDkLf26yk-yqg/s800/marysharon314.jpg", "comment_count": 2 }, { "title": "great barrington", "url": "https://cocktailvirgin.blogspot.com/2010/11/great-barrington.html", "published": "2010-11-24T14:40:00.004-05:00", "updated": "2017-08-23T17:40:49.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jen Salucci", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (orange)", "lillet", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distillers' Ragged Mountain Rum", "3/4 oz Bianco Vermouth", "3/4 oz Cocchi Americano", "1 dash Housemade Wormwood Citrus Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Berkshire Mountain Distillers' Ragged Mountain Rum\n3/4 oz Bianco Vermouth\n3/4 oz Cocchi Americano\n1 dash Housemade Wormwood Citrus Bitters\nStir with ice and strain into a rocks glass. Garnish with a lemon twist.\nTwo Mondays ago, Andrea and I went to Deep Ellum after attending a reception for David Wondrich at Drink to celebrate his new book\nPunch: the Delights (and Dangers) of the Flowing Bowl\n. While one of the three punches at the event was rum based, I evidently was not tired of the spirit for I asked bartender Jen Salucci to make me the Great Barrington off of their menu. The drink was named after the town in western Massachusetts where Berkshire Mountain Distillers is located. On the nose, the Great Barrington started the drink's citrus wave with a lemon oil aroma. The citrus notes continued in the slightly sweet sip from the bianco vermouth and Cocchi Americano, and the swallow had a nice bitter finish with a rum aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gUhBTj-7NuSxvU4KaY1YKH3nsbgTgVlUqr4CBJzfryzAqIoF1NQ_Uhe-sKB8VTalJJUclNE3sjwOIsDvGQVZddsduBd4PSkkG9cIAQqGfGNFpcbqvnoB8DFSVU-3OtlOIwh9r99oGNk/s320/greatbarring315.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gUhBTj-7NuSxvU4KaY1YKH3nsbgTgVlUqr4CBJzfryzAqIoF1NQ_Uhe-sKB8VTalJJUclNE3sjwOIsDvGQVZddsduBd4PSkkG9cIAQqGfGNFpcbqvnoB8DFSVU-3OtlOIwh9r99oGNk/s800/greatbarring315.jpg", "comment_count": 0 }, { "title": "rum scaffa", "url": "https://cocktailvirgin.blogspot.com/2010/11/rum-scaffa.html", "published": "2010-11-24T15:32:00.005-05:00", "updated": "2017-08-23T17:40:06.673-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": "room temperature", "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "*room temperature", "bitters (orange)", "cynar", "rum" ], "ingredients": [ "1 1/2 oz Plantation 5 Year Barbados Rum", "1 1/2 oz Cynar", "1 dash Angostura Orange Bitters" ], "instructions": "Stir Stir with ice and strain into a cocktail glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Plantation 5 Year Barbados Rum\n1 1/2 oz Cynar\n1 dash Angostura Orange Bitters\nStir\nwithout\nice and strain into a cocktail glass.\nLast Wednesday, Andrea and I went over to Rendezvous to have dinner and cocktails. For my first drink, bartender Scott Holliday wanted to show me one of the simple drinks (number of ingredients-wise) he had been working on. The Scaffa recipe above actually came later, for he served me the cocktail version first:\n• 1 1/2 oz Plantation 5 Year Barbados Rum\n• 1 1/2 oz Cynar\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top.\nThe spirit plus Cynar essence of this drink reminded me of Aaron Butler's\nScottish Play\n(although Aaron's drink has two addition ingredients as minor components). While I did not ask Aaron's rationale, Scott made the pairing for he liked the rich caramel flavor of the rum and how it emphasizes sweet flavors, so he therefore mixed it with something bitter. Scott's drink started with an orange nose paired with some dark undertones. A rum and caramel sip was followed by a rich and complex swallow. Moreover, the oils from the orange twist contributed a light Lillet-like citrus flavor on the sip. What was most odd was that it tasted drier on the sip and sweeter on the swallow; generally, drinks with bitter liqueurs finish in the opposite direction. Lastly, as the drink warmed up, the Cynar became more dominant in the flavor profile.\nScott mentioned that he enjoyed the initial experiment of mixing the rum and the liqueur at room temperature more than he did in the chilled cocktail itself. At that point, I brought up the Mixoloseum's Thursday Drink Night where the theme was\nScaffas\n-- stirred, un-iced cocktails often as simple as a spirit, a liqueur, and a dash of bitters. Scott decided to mix up this cocktail in Scaffa format and pour it into cordial glasses for the three of us to try. Definitely, at room temperature and undiluted, the drink was a different beast. The Rum Scaffa was even more caramel and more intensely Cynar than the ratio of spirit to ice melt would suggest. In addition, the transition from sip to swallow had a better continuity of intensity and flavors, and I believe that all three of us concluded that while the cocktail version was delicious, the Scaffa form was superior.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBpDua4X7h7RIOJ8kEPVbGI-UemuLAIyuo5rXSWr1aTML8we47tErkaGf-XpDl66ic6-3ucu6PYWgcB4IRxmSMhA2Ek2TnUHhw-84dVo5kX5USVPNgJqpX4bahHYy0xCBGGY7lMBpfIc/s320/rumcynar316.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBpDua4X7h7RIOJ8kEPVbGI-UemuLAIyuo5rXSWr1aTML8we47tErkaGf-XpDl66ic6-3ucu6PYWgcB4IRxmSMhA2Ek2TnUHhw-84dVo5kX5USVPNgJqpX4bahHYy0xCBGGY7lMBpfIc/s800/rumcynar316.jpg", "comment_count": 0 }, { "title": "glasgow", "url": "https://cocktailvirgin.blogspot.com/2010/11/glasgow.html", "published": "2010-11-25T14:01:00.005-05:00", "updated": "2017-08-23T17:39:08.237-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Esquire", "year": null }, "categories": [ "#rendezvous", "absinthe", "bitters (Peychaud's)", "scotch", "vermouth (dry)" ], "ingredients": [ "2 oz White Horse Blended Scotch", "1 barspoon Caol Ila 12 Year Scotch", "1 oz Noilly Prat Dry Vermouth", "2 dash Peychaud's Bitters", "1 barspoon Henri Bardouin Pastis" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "2 oz White Horse Blended Scotch\n1 barspoon Caol Ila 12 Year Scotch\n1 oz Noilly Prat Dry Vermouth\n2 dash Peychaud's Bitters\n1 barspoon Henri Bardouin Pastis\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nFor my second cocktail at Rendezvous, I asked bartender Scott Holliday for suggestions on my next drink. He mentioned that the restaurant's sous chef Ben rather likes the Glasgow; Ben learned about the drink in\nEsquire\nand was drawn to it when David Wondrich called it the Crispin Glover. Wondrich explained, \"Only through the Glasgows of this world do the Manhattans truly become what they are. Without its Crispin Glovers, high school would not,\nin esse\n, be high school.\" Just like Ben, when I heard that it was the Crispin of Cocktails, I too needed to try one.\nThe Glasgow greeted me with a lemon oil aroma coupled with a briny, smoky Scotch note. A semi-mellow malt flavor on the sip was chased by smoke from the Scotch, anise from the pastis (the original calls for absinthe), and bitter notes from the vermouth and Peychaud's on the swallow. Lastly, the Glasgow was rather dry from the French vermouth combined with a lack of sweetener (save for the small amount of sugar from the barspoon of pastis). While the drink was an odd ball that could be made more standardized with sweet instead of dry vermouth or by the addition of a muddled up cube of sugar, it was definitely not the newer Crispin Glover vintage that casts a movie full of Down Syndrome actors or rats, but the earlier\nBack to the Future\noddball days. To summarize the essence of the drink with a quote, Mr. Glover said, \"I do like things that are not necessarily a reflection of what is considered the right thing by this culture. Somehow, promoting that status quo I find uninteresting.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUVa389Dm1-ehvNeH9craIAmBxZyMQRysQtirtBpyL1SKcPz3ORS9Oo1QSfV7W8M708q1XS8-bb7VfifhhisprwJPPkCRgwTCWTz3cvTArQ8MeoMRJNXLJ1U9WrhWFxniIeeDWYZfw0g/s320/crispinglover.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7AorotYHh4qYEbP0Eav2wbMb8RSnmv-ZxyPEFKugO36K9wVkQvw3OdnDOW133Z8Ez77KE05WQ8PqUA2ebnbl9OMq6k7X8k-5IzDK9vXYr1R32lwoc1RWtmG7-WNioevRsG0jKKDStqw/s320/glascow317.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUVa389Dm1-ehvNeH9craIAmBxZyMQRysQtirtBpyL1SKcPz3ORS9Oo1QSfV7W8M708q1XS8-bb7VfifhhisprwJPPkCRgwTCWTz3cvTArQ8MeoMRJNXLJ1U9WrhWFxniIeeDWYZfw0g/s800/crispinglover.jpg", "comment_count": 1 }, { "title": "masked booby punch", "url": "https://cocktailvirgin.blogspot.com/2010/11/masked-booby-punch.html", "published": "2010-11-27T12:16:00.005-05:00", "updated": "2025-08-08T12:15:24.726-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "St. Germain Rock'em Sock'em Punch Bowl Brawl", "year": null }, "categories": [ "*original", "cachaça", "grapefruit juice", "lemon juice", "simple syrup (ginger)", "st. germain", "tea" ], "ingredients": [ "1 oz St. Germain", "1 oz Gold/Aged Cachaça (Seleta)", "1/2 oz Jasmine Green Tea, strong", "1/2 oz White Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Ginger Syrup" ], "instructions": "Shake with ice and strain into a rocks glass (alternatively mix and chill in glass with ice). Twist a lemon peel and grapefruit peel over the top.", "body_text": "1 oz St. Germain\n1 oz Gold/Aged Cachaça (Seleta)\n1/2 oz Jasmine Green Tea, strong\n1/2 oz White Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Ginger Syrup\nShake with ice and strain into a rocks glass (alternatively mix and chill in glass with ice). Twist a lemon peel and grapefruit peel over the top.\nAbout two weeks ago, Andrea and I submitted a punch for the St. Germain Rock'em Sock'em Punch Bowl Brawl. Our punch made the top 3 cut to be served at the event out of a few dozen entries! The recipe we submitted was slightly different than the one above, but it was closer to how we intended it. The major difference beside scale and chilling with an ice block was the syrup. When we crafted the small scale sample, I made a ginger-citrus peel simple syrup which involved making an oleo saccharum with grapefruit and lemon peels and sugar. The concept was to extract the oils out of the peels and into the sugar to make an \"ambrosial essence\" of the fruits. David Wondrich in\nPunch\ntraced back the process to a recipe written in 1670. After that, I grated fresh ginger and muddled it into the oil-soaked sugar before adding warm water to make the syrup. The effect was stunning when we did it at a small scale.\nUnfortunately, when it came to competition time, my scale up on the ginger was wrong. I guesstimated how much ginger I initially grated, and perhaps the effects of scale up itself (can effect spices and bitters) might have played a role. Therefore, I recommend using a ginger syrup -- commercial or perhaps even homemade -- to standardize the process. While the oleo saccharum added an extra layer of citrus wonder to the drink, the hour extraction in sugar might deter many people from casually giving this recipe a try. Plus, over the large portion of citrus juice in the recipe, the oleo saccharum's effect only added a slight highlight of aroma.\nInitially, we had submitted the punch to the boxing-themed event as the Palooka Punch. Given our base spirit of cachaça, we tried to figure out a good boxer or MMA star to name the punch after, but none of the Brazilian names seemed to make good drink names. Instead, we switched to boxing terms, and out of all the boxing terms, only \"palooka\" seemed to pair up with the word \"punch\" well. Later, we decided the definition of \"an incompetent or easily defeated athlete, especially a prizefighter\" was a bit too ironic. Instead, Andrea suggested that we switch to the fauna and flora of Brazil. Over brunch, we sat with our respective smartphones until I found the large, handsome sea bird, the masked booby. A \"Masked Booby Punch\" sounded rather kinky and in line with St. Germain's advertising campaigns using old erotica images and comparable to Emma Hollander's St. Germain sparkler, the\nOne-Armed French Hooker\n.\nFor the competition, I ended up making the tea and the ginger-citrus peel syrup to bring to the event. The ginger -- the key weapon in our punch -- while seemingly strong in the syrup was way too subtle in the bowl. Moreover, as the ice cubes (instead of a large ice block) diluted the bowl's contents over the two hour span, the tannins in the tea became stronger in the balance as the other flavors were diluted away. Our St. Germain rep Kate even asked if I wanted to spike the bowl with Domaine de Canton ginger liqueur, but I figured that it should stay as is and also I feared the explosion that would occur if the two feuding brothers' product met (then again, for a fightsport theme, it would work). However, the cachaça still did a good job in assisting the tea and lemon juice in cutting down the sweetness of the St. Germain and syrup, so that aspect went as planned. In the end, we placed second.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRUrVZglV-9RVQDDVisvSydY8dZgqHU9BZMrt3OUPu-hGoHwrqm3qMA6OZ5Qkuo1edJcwW6tQO-TltkDDEN5k96Ka8vdYyjZ9nWo6fO8h8uCHN7hWygIVNI7u9Rb_JNuu8xJHtvJTrNo/s320/maskedbooby.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRUrVZglV-9RVQDDVisvSydY8dZgqHU9BZMrt3OUPu-hGoHwrqm3qMA6OZ5Qkuo1edJcwW6tQO-TltkDDEN5k96Ka8vdYyjZ9nWo6fO8h8uCHN7hWygIVNI7u9Rb_JNuu8xJHtvJTrNo/s800/maskedbooby.jpg", "comment_count": 0 }, { "title": "dead reckoning", "url": "https://cocktailvirgin.blogspot.com/2010/11/dead-reckoning.html", "published": "2010-11-27T13:18:00.003-05:00", "updated": "2017-08-23T17:36:59.947-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "maple syrup", "pineapple juice", "port (tawny)", "rum", "soda" ], "ingredients": [ "2 oz Aged Rum (Appleton V/X)", "1/2 oz Navan Vanilla Liqueur", "1/2 oz Maple Syrup", "1/2 oz Tawny Port (Sandeman)", "1 oz Lemon Juice", "1 oz Pineapple Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a highball glass filled with cracked ice. Top with 1 oz of soda water. Garnish with a mint spring and a lemon zest spiral.", "body_text": "2 oz Aged Rum (Appleton V/X)\n1/2 oz Navan Vanilla Liqueur\n1/2 oz Maple Syrup\n1/2 oz Tawny Port (Sandeman)\n1 oz Lemon Juice\n1 oz Pineapple Juice\n1 dash Angostura Bitters\nShake with ice and strain into a highball glass filled with cracked ice. Top with 1 oz of soda water. Garnish with a mint spring and a lemon zest spiral.\nA week and a half ago, I spotted a collection of recipes from New York and San Francisco bartenders on the TastingTable website. On Friday night, after spying that our mint patch was resistant to the killing frosts we have recently experienced in the past few weeks, I decided that we should give Martin Cate's recipe from Smuggler's Cove in San Francisco a try. True, the recipe, the Dead Reckoning, could be made without a mint sprig garnish, but we wanted to experience it as Martin intended it.\nThe drink was the perfect accompaniment to that night's dinner of Isa Chandra Moskowitz's Tamarind Lentils recipe. The Dead Reckoning's mint and lemon peel garnishes contributed greatly to the drink's aroma. The rich rum was complemented by the maple and port on the sip, and this was followed by a pleasing vanilla and light spice flavor on the swallow. Thinking back, the maple and tawny port combination in Hungry Mother's\nNo. 43\nwas also a quite solid one. Andrea commented that the drink was \"pretty spectacular... and superbly balanced,\" so between it and the Tamarind Lentils dinner was a success!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWqoSRn1X9KBgfmCQMx5HerM4VlBwJQbxcoPYinthEWCDLs9ISE-vp1ljocmUs0o6txLnyz-8sHbH5ajw833llbry2HkH2MyMV7ny-cRRPiMv7GfGewMkGXYzcUSFPQ66Fps5xRxj-9c/s320/deadreckoning318.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWqoSRn1X9KBgfmCQMx5HerM4VlBwJQbxcoPYinthEWCDLs9ISE-vp1ljocmUs0o6txLnyz-8sHbH5ajw833llbry2HkH2MyMV7ny-cRRPiMv7GfGewMkGXYzcUSFPQ66Fps5xRxj-9c/s800/deadreckoning318.jpg", "comment_count": 2 }, { "title": "union station swizzle", "url": "https://cocktailvirgin.blogspot.com/2010/11/union-station-swizzle.html", "published": "2010-11-30T15:24:00.003-05:00", "updated": "2017-08-23T17:36:22.434-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "highball", "technique": null, "attribution": { "creator": "California Gold", "source": "Patterson House", "year": null }, "categories": [ "#drink", "apricot liqueur", "bitters (Angostura)", "herbsainte", "lemon juice", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Eagle Rare Bourbon", "1/2 oz Maraschino Liqueur", "1/2 oz Apricot Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Add to a highball glass filled with crushed ice and swizzle to mix. Float Herbsaint and Angostura Bitters on top and add a straw.", "body_text": "2 oz Eagle Rare Bourbon\n1/2 oz Maraschino Liqueur\n1/2 oz Apricot Liqueur\n1/2 oz Lemon Juice\nAdd to a highball glass filled with crushed ice and swizzle to mix. Float Herbsaint and Angostura Bitters on top and add a straw.\nBefore heading over to the final edition of the\nCocktail Wars\nat the Woodward two Sundays ago, Andrea and I stopped by Drink in Fort Point. One of the drinks that bartender California Gold made for me was something she created for her shift at the Patterson House in Nashville, Tennessee. She was down that way after taking a Bourbon tour, and one of her fellow Tales of the Cocktail apprentices invited her for a guest bartending shift.\nCali named the drink the Union Station Swizzle after a grand 19th-Century railroad station in Nashville that was restored and converted into a hotel. Back in the day, amidst the stunning Victorian architecture were two alligator ponds located on the track level! The Swizzle's aroma was dominated by the Herbsaint's anise-heavy aroma. A somewhat dry and fruity apricot and lemon sip was chased by rich Bourbon and funky Maraschino notes on the swallow. While not quite all that tropical, the Swizzle did fit in with the night's Tiki Sunday theme.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XGTXUQV5gIVWJPMcU7N98fPb02H-p3SfBiu-zT1C2kGKq1-vZmbewISPM0hvFq_qNuQ411kfIPx_J-SsYnL8m35VCsjsT8X4AUpyWGSE_uPkQHDguNLAqnsCtBQ5xkcAQWUEw6VOE-Q/s320/unionstation324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XGTXUQV5gIVWJPMcU7N98fPb02H-p3SfBiu-zT1C2kGKq1-vZmbewISPM0hvFq_qNuQ411kfIPx_J-SsYnL8m35VCsjsT8X4AUpyWGSE_uPkQHDguNLAqnsCtBQ5xkcAQWUEw6VOE-Q/s800/unionstation324.jpg", "comment_count": 0 }, { "title": "hawaii cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/11/hawaii-cocktail.html", "published": "2010-11-30T16:28:00.003-05:00", "updated": "2017-08-23T17:32:50.839-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's", "year": null }, "categories": [ "#green street", "bitters (orange)", "gin", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "1 oz Pineapple Juice", "1/2 oz Simple Syrup", "2 dash Fee's Orange Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with; strain into a wine glass. Floating over the Hawaii Cocktail's frothy egg white and pineapple juice head was a fruity, pineapple aroma. A sweet, rich sip was followed by pineapple and gin flavors on the swallow. Moreover, the aftertaste was all about the orange bitters. The egg white donated a good deal of smoothness to make the Hawaii Cocktail a pleasure to drink.", "body_text": "1 1/2 oz Plymouth Gin\n1 oz Pineapple Juice\n1/2 oz Simple Syrup\n2 dash Fee's Orange Bitters\n1 Egg White\nShake once without ice and once with; strain into a wine glass.\nAfter the main four-way battle went down at the Woodward, Andrea and I departed for the crowd was getting rather densely packed. We, therefore, missed the consolation round showdown of John Gertsen versus Jackson Cannon as well as more complementary spicy Sailor Jerry punch and cans of Narragansett beer. Instead, we headed up the Red Line to visit bartender Derric Crothers at Green Street for a nightcap. The drink I ordered off of the large A-to-Z cocktail menu was one that I had danced around, the Hawaii Cocktail. I have had similar drinks including Stanley Clisby Arthur's\nState Street Cocktail\nand the herbaceous\nCeleriac\nfrom\nLeft Coast Libations\n, but never Trader Vic's classic (albeit a slight variation from the one in the book). While those three pineapple juice-egg white drinks are gin based, Duffy does offer up the rum-based cousin, the\nHawaiian\n.\nFloating over the Hawaii Cocktail's frothy egg white and pineapple juice head was a fruity, pineapple aroma. A sweet, rich sip was followed by pineapple and gin flavors on the swallow. Moreover, the aftertaste was all about the orange bitters. The egg white donated a good deal of smoothness to make the Hawaii Cocktail a pleasure to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUC0fjNpo3CbLNsuRS8WnbFAyxJvqwuDrpDYvZL1k7WqccPCm2JqOOkT5ChOEp4Dk6i4s1BS9tD0TLCOGpjzGOFTw0tgYGswuMFOHsiCFLbZEiKjoq4Fbu24dBv8UYyrZd2a4MHwnzqA/s320/hawaii325.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUC0fjNpo3CbLNsuRS8WnbFAyxJvqwuDrpDYvZL1k7WqccPCm2JqOOkT5ChOEp4Dk6i4s1BS9tD0TLCOGpjzGOFTw0tgYGswuMFOHsiCFLbZEiKjoq4Fbu24dBv8UYyrZd2a4MHwnzqA/s800/hawaii325.jpg", "comment_count": 1 }, { "title": "the buurman", "url": "https://cocktailvirgin.blogspot.com/2010/12/buurman.html", "published": "2010-12-01T15:35:00.003-05:00", "updated": "2017-08-23T17:32:14.813-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "*spiritsreview", "gin", "maraschino", "pimento dram", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Nolet's Silver Dry Gin", "3/4 oz Ambre Vermouth", "1/4 oz Maraschino Liqueur", "8 drop Pimento Dram" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with Ardbeg Scotch.", "body_text": "2 oz Nolet's Silver Dry Gin\n3/4 oz Ambre Vermouth\n1/4 oz Maraschino Liqueur\n8 drop Pimento Dram\nStir with ice and strain into a rocks glass pre-rinsed with Ardbeg Scotch.\nA little over a week ago, Andrea and I were invited to attend a dinner at Eastern Standard hosted by Nolet's Gin. The gin is the newest creation from the Dutch distillery that is most famous for making Ketel One Vodka. Well, the recipe is new, but the distillery has a long history of making gin in the past. In a collaboration between the 10th and 11th generations of Nolets using the distillery's vast library of recipes and distillation techniques, they crafted this spirit. The company has been very hush-hush about the botanicals in the gin save for Turkish rose, white peach, and raspberry beside the juniper needed to call it gin. We did pick up on a floral note that reminded me of the lavender in North Shore Distiller's Gin No. 6.\nThe drinks for the night were created as a collaboration between Eastern Standard's bartender Kevin Martin and one of the chefs. After a welcome punch, the night started with a classic - the Gibson using Nolet's and garnished with Eastern Standard's delightful housemade cocktail onions; Kitty did a great job of describing it in this week's LUPEC Boston\npost\n(also appears in this week's\nThe Weekly Dig\n).\nI figured that I would cover my favorite Nolet's drink of the evening, the Buurman, which means \"neighbor\" in Dutch. The drink was at essence a gin variation on the\nRed Hook\nwith a few changes. Instead of the more amaro-like Punt e Mes vermouth, Kevin Martin chose Eastern Standard's flavorful ambre vermouth. Moreover, the additions of smoke from the Ardbeg Scotch rinse and spice from the Pimento Dram were welcome additions. What made this drink work for me was how well the gin paired with the Scotch; in fact, it reminded me of two things. The first was the classic\nAutomobile\nwhich pairs gin and Scotch with sweet vermouth and orange bitters. And the second was a curious bottle in the collection of Avery and Janet Glasser (of the\nBittermens\nBitters) -- Alambic's Special Islay Gin, a gin that had been aged 12 years wood with the last two in an old Scotch barrel. While the Buurman had a lighter touch of smoke than the other two, that accent provided the right amount of complexity to make the recipe victorious.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "[the earth flipped]", "url": "https://cocktailvirgin.blogspot.com/2010/12/earth-flipped.html", "published": "2010-12-01T16:52:00.004-05:00", "updated": "2017-08-23T17:32:00.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Nicole Lebedevitch", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "brandy", "chartreuse (yellow)", "cynar", "egg", "sherry" ], "ingredients": [ "1 oz Lustau East India Solera Sherry", "1 oz Brandy", "1/2 oz Yellow Chartreuse", "1/2 oz Cynar", "2 dash Angostura Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with; strain into a couple glass.", "body_text": "1 oz Lustau East India Solera Sherry\n1 oz Brandy\n1/2 oz Yellow Chartreuse\n1/2 oz Cynar\n2 dash Angostura Bitters\n1 Egg\nShake once without ice and once with; strain into a couple glass.\nAfter the Nolet's Gin event at Eastern Standard two Mondays ago, Andrea and I decided to have a nightcap at the main bar. While bandying about a concept with bartender Nicole Lebedevitch, the idea of sherry flip came up. When Nicole asked if I had a base spirit choice, I figured that sticking with grape products would work and requested brandy. To round off the recipe, she added yellow Chartreuse, Cynar, and Angostura Bitters to add some herbal complexity to the drink.\nThe flip's aroma was full of sherry and Cynar notes. A dry and rich wine-like sip was followed by a nutty sherry flavor combined with bitter notes on the swallow. Indeed, the Cynar liqueur was rather strong at the end and helped to donate a very earthy tone to the drink. Overall, the flip possessed a less sharp Madeira-like taste from the sherry merging with the amaros, and it proved to be a rather good way to wrap up the evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NAfgw6JtTdhyRCk5ZQtHcMGlZyDoIbXYpvViwiEGwu4ko9zuogTJzs1b6SHe10VPVt_a7azJBk0m2vgkj-8xW-7jtLKQ6IfxOntTK4M5s4Yq0c_j-UVrGOcD2_rj0dGYOjTtnmdqxVE/s320/sherryflip326.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NAfgw6JtTdhyRCk5ZQtHcMGlZyDoIbXYpvViwiEGwu4ko9zuogTJzs1b6SHe10VPVt_a7azJBk0m2vgkj-8xW-7jtLKQ6IfxOntTK4M5s4Yq0c_j-UVrGOcD2_rj0dGYOjTtnmdqxVE/s800/sherryflip326.jpg", "comment_count": 1 }, { "title": "old tom's stone", "url": "https://cocktailvirgin.blogspot.com/2010/12/old-toms-stone.html", "published": "2010-12-02T14:52:00.002-05:00", "updated": "2017-08-23T17:31:32.518-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "gin", "sherry" ], "ingredients": [ "1 oz Hayman's Old Tom Gin", "1 oz Lustau Amontillado Sherry", "1/2 oz Stone Fruit Shrub" ], "instructions": "Stir with ice and strain into a wine glass. Garnish with a lemon twist.", "body_text": "1 oz Hayman's Old Tom Gin\n1 oz Lustau Amontillado Sherry\n1/2 oz Stone Fruit Shrub\nStir with ice and strain into a wine glass. Garnish with a lemon twist.\nLast Friday, Andrea and I paid a visit to Lineage in Brookline for dinner and drinks. For my first beverage, I chose the most aperitif-like cocktail of the three I was eying, namely Old Tom's Stone. Bartender Ryan Lotz described the key ingredient, the housemade stone fruit shrub, as being mostly red plum with some peaches thrown in. Ryan macerated the fruits with sugar for a week before adding vinegar and waiting another week before filtering and bottling. His technique was very similar to the one that\nNeyah White\nprefers, and similar to many of Neyah's aperitif recipes, Ryan paired up the shrub with a sherry (although at home, I tend to use dry vermouth more). While the sugar balances the vinegar in the shrub akin to a Sour cocktail, the presence of the vinegar alone is great for stimulating the appetite.\nThe Old Tom's Stone started with an aroma of lemon oil combined with a peach-like fruitiness and the vaguest hint of vinegar from the shrub. While the peaches were more aromatic in the mix, the plums dominated the flavor of the sip, and the sherry rang out strongly on the swallow. Andrea, on the other hand, tasted the drink a bit differently; she tasted the peach notes up front and the plum notes with the sherry on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4dMhY9XUAP2vTKTHJ1lYP6T3ay8EoXhmG6ERQYkf2aGgTw9akDc8y8uc-FCsqmboCpAxHZsl1EDnfK2AB4A6YpdUhiLVLmFLMLnaAxfoSPsf0qnCjMluCaKdk62wCViuN11yteze2IM/s320/oldtomstone327.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4dMhY9XUAP2vTKTHJ1lYP6T3ay8EoXhmG6ERQYkf2aGgTw9akDc8y8uc-FCsqmboCpAxHZsl1EDnfK2AB4A6YpdUhiLVLmFLMLnaAxfoSPsf0qnCjMluCaKdk62wCViuN11yteze2IM/s800/oldtomstone327.jpg", "comment_count": 0 }, { "title": "applewood", "url": "https://cocktailvirgin.blogspot.com/2010/12/applewood.html", "published": "2010-12-02T15:24:00.003-05:00", "updated": "2017-08-23T17:31:04.005-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "applejack", "bitters (Angostura)", "bitters (Peychaud's)", "pimento dram", "scotch", "simple syrup" ], "ingredients": [ "2 oz Applejack", "1/2 oz Demerara Simple Syrup", "1 barspoon Pimento Dram", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with Laphroaig 10 Year Scotch. Garnish with freshly grated cinnamon.", "body_text": "2 oz Applejack\n1/2 oz Demerara Simple Syrup\n1 barspoon Pimento Dram\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass pre-rinsed with Laphroaig 10 Year Scotch. Garnish with freshly grated cinnamon.\nFor my second drink at Lineage last Friday night, I asked bartender Ryan Lotz to make me the Applewood. The Applewood was essentially an applejack Old Fashioned, but the additional ingredients Ryan added to it generally donate rather complementary flavors. Indeed, the allspice in the Pimento Dram, the smoke and malt in the Scotch, and the cinnamon in the garnish all have worked in past apple brandy drinks I have tasted, but they never were in the same cocktail all at once.\nThe Applewood's nose contained cinnamon and the Scotch's smoke notes. The drink proved to be a tasty Old Fashioned with a good bit of spice on the swallow. Of the complementary elements, the allspice and apple pairing was the best of the three. While the drink lacked anise flavors from Herbsaint or absinthe, Ryan's description of \"a seasonal spin on the Sazerac\" was a decent one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa6geR1_pZJqs4TIHD16DqEzJBBoLJ-4hiyeWwZNk2S-NwhF3HiiPNsO46IHc7vv_k8T86PLohENG9QvYf1_6r_8YA5rQB43au3ftJGz_ztEZM4NN0jGhGgOIt6ntj4PX2sqNm3UFcFc/s320/applewood328.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa6geR1_pZJqs4TIHD16DqEzJBBoLJ-4hiyeWwZNk2S-NwhF3HiiPNsO46IHc7vv_k8T86PLohENG9QvYf1_6r_8YA5rQB43au3ftJGz_ztEZM4NN0jGhGgOIt6ntj4PX2sqNm3UFcFc/s800/applewood328.jpg", "comment_count": 1 }, { "title": "minor threat", "url": "https://cocktailvirgin.blogspot.com/2010/12/minor-threat.html", "published": "2010-12-03T16:46:00.003-05:00", "updated": "2017-08-23T17:30:33.071-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Evan Zimmerman", "source": "Laurelhurst Market", "year": null }, "categories": [ "absinthe", "aperol", "egg white", "gin", "lemon juice" ], "ingredients": [ "1 oz Aperol", "3/4 oz Hendrick's (or other cucumber-flavored) Gin", "1/2 oz Lemon Juice", "1/4 oz Absinthe Verte (La Muse Verte)", "1 Egg White", "6 drop Rose Water" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass and garnish with 4 drops or one spray of absinthe (4 drops). Note: muddling cucumber in gin and fine straining is an option if cucumber-flavored gin is not available.", "body_text": "1 oz Aperol\n3/4 oz Hendrick's (or other cucumber-flavored) Gin\n1/2 oz Lemon Juice\n1/4 oz Absinthe Verte (La Muse Verte)\n1 Egg White\n6 drop Rose Water\nShake once without ice and once with. Strain into a cocktail glass and garnish with 4 drops or one spray of absinthe (4 drops). Note: muddling cucumber in gin and fine straining is an option if cucumber-flavored gin is not available.\nOn Saturday night, I opened up my copy of\nAbsinthe Cocktails\nand turned to the Minor Threat -- the drink that first caught my eye when I initially saw the book. While I love the old hardcore band Minor Threat, I still cannot see naming an alcoholic drink after a straight edge band. Ironic naming convention aside, this drink looked tasty and perhaps bartender Evan Zimmerman of Laurelhurst Market in Portland, Oregon, loved the band too back in his drier days. Evan's drink reminded me on paper of the\nRogue Cocktail Book\n's\n2 to 2\nwhich also paired up absinthe with Aperol and lemon juice; however, the Minor Threat seemed more gentle with less absinthe and more smoothness from the addition of egg white.\nThe nose of the Minor Threat was absinthe from the garnish with an underlying sweet note. Flavorwise, a fruity Aperol and lemon sip was followed by absinthe on the swallow. The rose water turned out to be the key ingredient in the recipe; it first appeared on the swallow and later moved to the sip after a few tastes. Moreover, the rose brought the Hendrick's Gin and Aperol together as more unified flavor combination. When I made the comment that the Minor Threat was like a much more complex\nPink Lady\n, Andrea countered that \"It's a 'Pink Lady Reviver'!\" for it seemed like the Pink Lady was meshed with the\nCorpse Reviver No. 2\n. Perhaps this could be a new morning-after tipple?", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb4yWesTeWGPuJJu7CrVu4H5iZs-7L65A42j10x9oEYEWNrVS7KBQW1LuAFquYWT-rocNIsD0pwJAsP1dh7gIbanITr0vLv8COgNx6XejBsxv2hHsKgT-EJsiijTRJLmiulxFZKge-Mk/s320/minorthreat330.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb4yWesTeWGPuJJu7CrVu4H5iZs-7L65A42j10x9oEYEWNrVS7KBQW1LuAFquYWT-rocNIsD0pwJAsP1dh7gIbanITr0vLv8COgNx6XejBsxv2hHsKgT-EJsiijTRJLmiulxFZKge-Mk/s800/minorthreat330.jpg", "comment_count": 3 }, { "title": "pu-erh flip", "url": "https://cocktailvirgin.blogspot.com/2010/12/pu-erh-flip.html", "published": "2010-12-06T15:52:00.003-05:00", "updated": "2017-08-23T17:29:57.468-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Sunday Salons", "year": null }, "categories": [ "#other", "bitters (aromatic)", "egg", "rum", "rum (white)", "tea" ], "ingredients": [ "2 1/2 oz \"Zombie\" Rum Mix (*)", "1 oz Pu-erh Tea Syrup", "1 Egg" ], "instructions": "Shake once without ice and once with. Double strain into a rocks glass and garnish the froth with Bitter Truth's Jerry Thomas Decanter Bitters.", "body_text": "2 1/2 oz \"Zombie\" Rum Mix (*)\n1 oz Pu-erh Tea Syrup\n1 Egg\nShake once without ice and once with. Double strain into a rocks glass and garnish the froth with Bitter Truth's Jerry Thomas Decanter Bitters.\n(*) Neisson Rhum Agricole Blanc, Barbancourt, Old Monk\nTwo Sundays ago, Ben Sandrof was hosting another one of his speakeasy-like Sunday Salons in town. Last time, he did not have time to make the tea syrups he promised, so I had to settle for a\ndrink\nwith tea-infused Bourbon instead. However, this time he had both a Pu-erh and a Lapsang Souchong syrup with the former being more funky and earthy and the latter being rather smokey. For my first drink, I chose the Pu-erh Flip off of the menu while Andrea went with the Lapsang Souchong-laden 7:16 L.S. Cocktail. Pu-erh is a strange tea in that it can be classified both as a green tea in terms of oxidation and as a fermented one; indeed, a variety of microorganisms help to ripen the leaves into something quite unique.\nThe flip's aroma was of the rum and allspice from the bitters. The sip was a delightful combination of rum and a malty flavor; when it was cold, this maltiness came across almost like Guinness Stout. After a few sips, I asked Ben if I could taste the tea syrup alone to sort out the flavors I was experiencing. I was quite surprised at how creamy the syrup and enjoyed its delightful green tea notes. Moreover, there was some sort of spice note on the swallow combined with a funkiness that reminded me of the\nCynar Flip\n. As the drink warmed up, the drink got a little sharper from the tea's tannins, and the rhum agricole in the rum blend became more prominent; indeed, the rhum's grassy notes complemented the green tea flavors rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53uILcGz0QlJEp1kT95_Q5msxHQiXtyX5GxDaJewzmZtehY-J4Tx3lUzayr6zxkl5vO4gGc-wI64eJck030dShvMzp7RVhyNOBFz3a_NcDqL0Uc0Zu4IhVU322MMOPyWkq663fXvfDao/s320/puerhflip332.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53uILcGz0QlJEp1kT95_Q5msxHQiXtyX5GxDaJewzmZtehY-J4Tx3lUzayr6zxkl5vO4gGc-wI64eJck030dShvMzp7RVhyNOBFz3a_NcDqL0Uc0Zu4IhVU322MMOPyWkq663fXvfDao/s800/puerhflip332.jpg", "comment_count": 0 }, { "title": "lapsang souchong buck", "url": "https://cocktailvirgin.blogspot.com/2010/12/lapsang-souchong-buck.html", "published": "2010-12-06T16:47:00.005-05:00", "updated": "2017-08-23T17:29:26.447-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": null, "year": null }, "categories": [ "#other", "ginger beer", "lemon juice", "rum", "sherry", "tea" ], "ingredients": [ "1 oz Old Monk Rum", "3/4 oz Lapsang Souchong Syrup", "3/4 oz Lemon Juice", "1/2 oz Hartley & Gibson Amontillado Sherry" ], "instructions": "Shake with ice and strain into a highball filled with ice cubes. Top with 1 oz of ginger ale, and garnish with Smoking Ban Bitters (substitute Abbott's or other aromatic bitters), a wide lemon twist, and a straw.", "body_text": "1 oz Old Monk Rum\n3/4 oz Lapsang Souchong Syrup\n3/4 oz Lemon Juice\n1/2 oz Hartley & Gibson Amontillado Sherry\nShake with ice and strain into a highball filled with ice cubes. Top with 1 oz of ginger ale, and garnish with Smoking Ban Bitters (substitute Abbott's or other aromatic bitters), a wide lemon twist, and a straw.\nI envied Andrea's 7:16 L.S. Cocktail (rye, Lapsang Souchong syrup, bitters in Old Fashioned format) at Ben Sandrof's Sunday Salon, but I want something a little different. Therefore, I asked Ben what else he could do with the Lapsang Souchong tea syrup. After suggesting that we stick with rum, Ben filled in the gaps with lemon juice, amontillado sherry, and ginger ale. While the drink was a tasty highball, Ben commented that it would probably make an excellent cocktail as well if he left out the soda.\nThe drink's nose was full of allspice, clove, and bay rum notes from the bitters and lemon oil from the twist. A ginger and lemon sip was followed by a rich rum flavor, a slight nuttiness from the sherry, and a smoky aftertaste from the tea. When Andrea had a taste, she commented that it \"tastes like bacon!\" which I will have to take her word on.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50cdpHHwq7ddyszxxNWCViDFdTQadZeAcythQc4nx60FwozPxoxIt05uamk0DJb-BkBW_SksvLtMVwnJdgzR0k7yX-RzdcQRlWn_jvLHfyOGWTZC5IMqu72TC_U4PdaWk8uv3JOJr08A/s320/lapsang333.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50cdpHHwq7ddyszxxNWCViDFdTQadZeAcythQc4nx60FwozPxoxIt05uamk0DJb-BkBW_SksvLtMVwnJdgzR0k7yX-RzdcQRlWn_jvLHfyOGWTZC5IMqu72TC_U4PdaWk8uv3JOJr08A/s800/lapsang333.jpg", "comment_count": 3 }, { "title": "chet baker", "url": "https://cocktailvirgin.blogspot.com/2010/12/chet-baker.html", "published": "2010-12-07T16:16:00.003-05:00", "updated": "2017-08-23T17:28:53.240-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "dali" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jamie Boudreau", "source": null, "year": null }, "categories": [ "#dali", "bitters (Angostura)", "honey", "punt e mes", "rum" ], "ingredients": [ "2 oz Appleton V/X Rum", "1/4 oz Punt e Mes", "1/4 oz Honey Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Add straws.", "body_text": "2 oz Appleton V/X Rum\n1/4 oz Punt e Mes\n1/4 oz Honey Syrup\n2 dash Angostura Bitters\nShake with ice and strain into a rocks glass filled with ice. Add straws.\nTwo Mondays ago, Andrea and I stopped by Dalí in Somerville where Greg Rossi was tending bar. Greg had recently rewritten the menu and included a section of current mixology creations including John Gertsen's\nMission of Burma\nand\nJamie Boudreau\n's Chet Baker. Greg was introduced to the Chet Baker after taking Misty Kalkofen's recommendation to visit the Varnish bar when he was in Los Angeles. There, bartender Eric Alperin made him one and taught him the recipe.\nThe Chet Baker calls for aged rum which Greg interpreted as Appleton but apparently Jamie created it with Barbancourt. Greg served this drink with no garnish, but\nBrian Rea\nlisted the drink on his site as a skewered brandied cherry and orange peel. The drink provided a rich rum aroma. Furthermore, the rum and honey filled the sip, and the Angostura Bitters and Punt e Mes' grape and bitter notes completed the swallow. Overall, the Chet Baker seemed more like a Rum Old Fashioned to me than a Rum Manhattan.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYo5IwQartRPC2QGIat0ukmzKnA6bYKxd5haCFPQhUuqzjuD9WpTWcbWDhZIWam8sEAUX2BoUCgtaWBJzq3IH8qXL9PphOD5tCi1mfSWoq5NVf7euVS6bWEb209A5c-rgzQbAIT0m1Zk/s320/chetbaker335.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYo5IwQartRPC2QGIat0ukmzKnA6bYKxd5haCFPQhUuqzjuD9WpTWcbWDhZIWam8sEAUX2BoUCgtaWBJzq3IH8qXL9PphOD5tCi1mfSWoq5NVf7euVS6bWEb209A5c-rgzQbAIT0m1Zk/s800/chetbaker335.jpg", "comment_count": 5 }, { "title": "club cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/12/club-cocktail.html", "published": "2010-12-07T17:09:00.004-05:00", "updated": "2017-08-23T17:27:11.645-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl: When and What to Drink", "year": 1892 }, "categories": [ "bitters (orange)", "chartreuse (green)", "gin", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "2/3 Old Tom Gin (1 1/2 oz Hayman's)", "1/3 Sweet Vermouth (3/4 oz Vya)", "2 dash Gum Syrup (1 barspoon Gomme)", "2 dash Orange Bitters (Angostura Orange)", "1 dash Chartreuse (1/2 barspoon Green)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Old Tom Gin (1 1/2 oz Hayman's)\n1/3 Sweet Vermouth (3/4 oz Vya)\n2 dash Gum Syrup (1 barspoon Gomme)\n2 dash Orange Bitters (Angostura Orange)\n1 dash Chartreuse (1/2 barspoon Green)\nStir with ice and strain into a cocktail glass.\nLast Wednesday as I was cooking dinner, I flipped through my new purchase of William Schmidt's 1892 book,\nThe Flowing Bowl: When and What to Drink\nand spotted the Club Cocktail. The recipe seemed to be somewhere between a\nMartinez\nCocktail\nand a\nBijou\n, and I figured that it would make a decent before dinner drink.\nThe Club Cocktail possessed a surprising amount of orange notes both on the nose and on the sip from the orange bitters and perhaps the orange peel in the vermouth. The sweet, orange and slightly grape sip was followed by a complex swallow full of botanical notes from the vermouth, Chartreuse, and gin. Unlike the orange bitters, the green Chartreuse was surprisingly subtle in the drink and acted more as an accent rather than as a dominant flavor. Perhaps halving the orange bitters and doubling the green Chartreuse would have given me something more approximating my expectations of a Bijou-Martinez hybrid; however, the drink was tasty as it was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFBkzXVf_MRyUmzEIu60aCEjlLMm7QaifRZuIzqseUZUwoXDg_OFZNedhhrGOlFdlHZJLiQoogyHfASv_jpsmzzP3es1I3Cfr9BwH2RljxAaqRMHsjRIIfhsSmsTRAbNGDVEBUh_b988/s320/clubcocktail338.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFBkzXVf_MRyUmzEIu60aCEjlLMm7QaifRZuIzqseUZUwoXDg_OFZNedhhrGOlFdlHZJLiQoogyHfASv_jpsmzzP3es1I3Cfr9BwH2RljxAaqRMHsjRIIfhsSmsTRAbNGDVEBUh_b988/s800/clubcocktail338.jpg", "comment_count": 0 }, { "title": "lupe velez", "url": "https://cocktailvirgin.blogspot.com/2010/12/lupe-velez.html", "published": "2010-12-08T16:14:00.004-05:00", "updated": "2017-08-23T17:26:42.773-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "William T. Boothby", "source": "World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "kümmel", "orange juice", "pimento dram", "rum" ], "ingredients": [ "1/2 jigger Rum (1 1/2 oz Banks)", "1/4 jigger Orange Juice (3/4 oz)", "1/4 jigger Kümmel (3/4 oz Helbing)", "1 dash Pimento Dram (1/8 oz St. Elizabeth's)" ], "instructions": "Shake with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Rum (1 1/2 oz Banks)\n1/4 jigger Orange Juice (3/4 oz)\n1/4 jigger Kümmel (3/4 oz Helbing)\n1 dash Pimento Dram (1/8 oz St. Elizabeth's)\nShake with ice and strain into a cocktail glass.\nFor our after dinner drink on Wednesday, I decided to make the Lupe Vélez from Boothby's 1934\nWorld Drinks And How To Mix Them\n. I had avoided making the drink in the past because it was very similar to the Kingston Heights that I had previously made; however, that was before I was invited aboard this blog so it never formally got entered into the drink registry. Opposed to the more Hispanic named Lupe Vélez, the Kingston Heights' Jamaican theme comes across in its rum choice:\nKingston Heights\n• 1 1/2 oz Jamaican Rum\n• 1/2 oz Kümmel\n• 1/2 oz Orange Juice\n• 1 dash Pimento Dram\nShake with ice and strain into a cocktail glass.\nInstead of sticking to a purely Spanish-speaking country of origin for the Lupe Vélez's rum, I decided to use a sample of Banks Rum that I received at Tales of the Cocktail this year. Moreover, I also doubled the volumes that Boothby provided to make a more modern-sized drink.\nThe drink was named after a Mexican-born dancer, vaudevillian, movie star, and Broadway performer who lived from 1908 to 1944. Lupe Vélez was referred to as \"the Mexican Spitfire\" and \"the Hot Pepper,\" so a drink spiced with Pimento Dram and kümmel seems quite fitting. Moreover, in retrospect, since I lack a Mexican Rum, the Banks choice was not such a bad one after all.\nThe drink's nose for me was filled with vanilla notes from the aged rum and allspice from the dram; Andrea, on the other hand, picked up more on the Bank's Batavia Arrack component and on the fruit notes. Taste-wise, a spicy orange sip was chased by rum, the dram's allspice, and the kümmel's caraway on the swallow. Overall, it was not too different from the Kingston Heights save for the lack of the rich, barrel-aged notes from the Appleton we used and with the addition of some funkier rum notes. Moreover, the Lupe Vélez reminded me of the Cure's\nSpice Trade\nwith its orange and caraway flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgFKnkfx24Do8zsKdFtCwzBVDsiS-5JiE6rI-tPUlMhhXPN73rXiSslFYwovgU826L32DLbXrMoUNg1PhaqnK32JeG3J9UqsLyIQaOWZmEUC173mbv-sCAlo9ysHL0InJY9rRjSNzq0M/s320/lupe_velez_11.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba0OMOnyqXOiS_TUPHniND_xTuyj9L_DQv6F04JxGd3oXfJV_p4uu1EGFBX1r9KhAAtfO-mQmC6ILddmcbA_M-gYTqIq90H0vHEDzIG9o5JLUIlV9DTCadOzEdNFXnzWdSneGxg46SoA/s320/lupevelez339.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgFKnkfx24Do8zsKdFtCwzBVDsiS-5JiE6rI-tPUlMhhXPN73rXiSslFYwovgU826L32DLbXrMoUNg1PhaqnK32JeG3J9UqsLyIQaOWZmEUC173mbv-sCAlo9ysHL0InJY9rRjSNzq0M/s800/lupe_velez_11.jpg", "comment_count": 0 }, { "title": "plainfield swing", "url": "https://cocktailvirgin.blogspot.com/2010/12/plainfield-swing.html", "published": "2010-12-09T15:48:00.004-05:00", "updated": "2017-08-23T17:24:50.267-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "applejack", "benedictine", "curacao", "lemon juice", "pimento dram" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Benedictine", "1/2 oz Triple Sec", "1/2 oz Lemon Juice", "1 dash Pimento Dram (1 full eyedropper)" ], "instructions": "Shake with ice and double strain into a cocktail glass. Garnish with freshly grated cinnamon.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Benedictine\n1/2 oz Triple Sec\n1/2 oz Lemon Juice\n1 dash Pimento Dram (1 full eyedropper)\nShake with ice and double strain into a cocktail glass. Garnish with freshly grated cinnamon.\nLast Friday night, Andrea and I paid a visit to the bar at Craigie on Main. For a drink, I selected the Plainfield Swing off of the menu from bartender Ted Gallagher. After Ted made my drink, bartender John Mayer came by to explain how the drink he created was a tribute to jazz great Bill Evans who grew up in Plainfield, New Jersey.\nThe Plainfield Swing started with a beautiful combination of cinnamon, Benedictine, and apple notes on the nose. The sip was apple and citrus with hints of Benedictine, and the Benedictine played a much more major role on the swallow along with the allspice notes from the dram. Initially, I thought the Plainfield Swing was a spiced up Apple Sidecar; however, with the Benedictine, I remembered the forgotten classic, the\nHoneymoon Cocktail\n, that Ted Haigh paid tribute to in his book. The additional elements of the dram and the cinnamon complement the apple and Benedictine quite well and elevate the Plainfield Swing into something more noteworthy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQR4mJz-GBvZfxaNfLXeIv83DNx-DIjhPWwkFJ9kvMQx8l0_l0ExCkXukVVkabWEWAev9FBEAHQN6QvcKyypElmXmN7lVbIK-GIkezk0cewt4XwurcxqtvK3HOHYILYdbvx-LY4Dfzr2U/s320/plainfield341.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQR4mJz-GBvZfxaNfLXeIv83DNx-DIjhPWwkFJ9kvMQx8l0_l0ExCkXukVVkabWEWAev9FBEAHQN6QvcKyypElmXmN7lVbIK-GIkezk0cewt4XwurcxqtvK3HOHYILYdbvx-LY4Dfzr2U/s800/plainfield341.jpg", "comment_count": 0 }, { "title": "ho tally", "url": "https://cocktailvirgin.blogspot.com/2010/12/ho-tally.html", "published": "2010-12-09T16:19:00.003-05:00", "updated": "2017-08-23T17:24:17.649-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Meyer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (other)", "egg", "lemon juice", "pimento dram", "pimm's no. 1" ], "ingredients": [ "2 oz Pimm's No. 1", "1/2 oz Blackberry Syrup", "1/2 oz Lemon Juice", "1 barspoon Pimento Dram", "1 dash Housemade Tiki Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass. Shake with ice and strain into a cocktail glass. There might be a lemon twist or other?", "body_text": "2 oz Pimm's No. 1\n1/2 oz Blackberry Syrup\n1/2 oz Lemon Juice\n1 barspoon Pimento Dram\n1 dash Housemade Tiki Bitters\n1 Egg\nShake once without ice and once with. Strain into a coupe glass.\nFor my second drink at Craigie on Main, I asked John Meyer what nightcap ideas he had and we began discussing flips. One that he suggested was a modification of Eastern Standard's Tally-ho! that appeared on the Pimm's section of their menu a few seasons ago. Eastern Standard's drink, subtitled \"Horatio's spiced aperitif\" as a nod to Sir Horatio David Davies who bought the aperitif line from James Pimm and successfully marketed it, is as follows:\nTally-ho!\n• 2 oz Pimm's No. 1\n• 1/2 oz Grenadine\n• 1/2 oz Lemon Juice\n• 1 barspoon Pimento Dram\n• 1 dash Bittermens Tiki Bitters\nShake with ice and strain into a cocktail glass. There might be a lemon twist or other?\nJohn's changes were to keep the proportions but swap the grenadine for housemade blackberry syrup and add an egg, and since it was an egg drink, he \"flipped\" the name around to Ho-tally!\nThe Ho-tally! Flip was ripe with allspice and Pimm's aromas. A fruity berry sip was complemented by cardamom from the bitters and allspice from the dram on the swallow. Moreover, the allspice notes paired up rather well with the lemon juice in this drink. The recipe made for a surprisingly light yet flavorful drink for a flip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYGrJ3Uo3SymDesdMbcyhrEBJPzuFiFgmEHLYIJnjGjmvaz82eFRl3vmCm29MdjuXBsvq_mk7k5EfxvwGiaKryou5oDxONx_s2vqBidU8a6EmPDSkacGFqeowc9xEsi_vm3edixOJ3MI/s320/hotally342.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYGrJ3Uo3SymDesdMbcyhrEBJPzuFiFgmEHLYIJnjGjmvaz82eFRl3vmCm29MdjuXBsvq_mk7k5EfxvwGiaKryou5oDxONx_s2vqBidU8a6EmPDSkacGFqeowc9xEsi_vm3edixOJ3MI/s800/hotally342.jpg", "comment_count": 3 }, { "title": "loop tonic", "url": "https://cocktailvirgin.blogspot.com/2010/12/loop-tonic.html", "published": "2010-12-10T15:13:00.005-05:00", "updated": "2017-08-23T17:23:42.469-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": null }, "categories": [ "bitters (other)", "chartreuse (green)", "lime juice", "simple syrup", "tequila", "vermouth (dry)" ], "ingredients": [ "2 oz Blanco Tequila (Avión)", "1 oz Dry Vermouth (Dolin)", "3/4 oz Lime Juice", "1/2 oz Green Chartreuse", "1/2 oz Simple Syrup", "1 dash Celery Bitters (" ], "instructions": "Shake with ice and strain into a highball glass filled with ice. Garnish with a celery stick (omitted).", "body_text": "2 oz Blanco Tequila (Avión)\n1 oz Dry Vermouth (Dolin)\n3/4 oz Lime Juice\n1/2 oz Green Chartreuse\n1/2 oz Simple Syrup\n1 dash Celery Bitters (\nhomemade\n)\nShake with ice and strain into a highball glass filled with ice. Garnish with a celery stick (omitted).\nLast Saturday, I made a pair of Phil Ward's Loop Tonics, a recipe that I had spotted in Wayne Curtis'\narticle\nin Men's Journal. I had the recipe for a while, but it felt like the right time since I wanted to use the new sample of Avión Tequila that the Liquor Fairy delivered to me. Tasting Avión straight, it had some interesting vegetal notes including mint and rosemary on the sip and pepper on the swallow. While Phil Ward makes his drinks at Mayahuel in Manhattan using Heradura Silver, I felt that his recipe would shine with a better and more herbal tequila in the glass.\nThe Loop Tonic began with an aroma of tequila, green Chartreuse, and celery. A lime sip was followed by a rather herbal swallow replete with tequila, Chartreuse, and dry vermouth flavors. Moreover, the tequila provided a rather clean aftertaste. After a few sips, the drink gained some cohesiveness of flavor instead of being a collection of individual flavor notes. Overall, the Loop Tonic reminded me a lot of what a tequila\nGreen Ghost\nwould taste like.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04SBB_txVpq-3yJThZCHFewRGORqnjvfeNoQtZW6BLJYvQpkbCfOkCd45kD2WnT3M1OQCplctfqIQY4HMVEeAAmgAu0QG5mBLDCHjG-7K9gyZN4FuPUUd_FHQRKwuXoC21S52ZLTX-Y8/s320/looptonic344.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04SBB_txVpq-3yJThZCHFewRGORqnjvfeNoQtZW6BLJYvQpkbCfOkCd45kD2WnT3M1OQCplctfqIQY4HMVEeAAmgAu0QG5mBLDCHjG-7K9gyZN4FuPUUd_FHQRKwuXoC21S52ZLTX-Y8/s800/looptonic344.jpg", "comment_count": 0 }, { "title": "old trousers", "url": "https://cocktailvirgin.blogspot.com/2010/12/old-trousers.html", "published": "2010-12-10T16:46:00.003-05:00", "updated": "2017-08-23T17:22:38.446-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "the gallows" ], "serving_style": null, "glassware": "snifter", "technique": "build", "attribution": null, "categories": [ "#the gallows", "beer", "bitters (aromatic)", "honey", "rum" ], "ingredients": [ "1 oz Old Monk Rum", "1/2 oz Honey Syrup", "1 dash Fee's Old Fashion Bitters", "6-8 oz Guinness Stout" ], "instructions": "Build in a small (10 oz) snifter glass. Top with stout and garnish with a healthy pinch of grated cinnamon.", "body_text": "1 oz Old Monk Rum\n1/2 oz Honey Syrup\n1 dash Fee's Old Fashion Bitters\n6-8 oz Guinness Stout\nBuild in a small (10 oz) snifter glass. Top with stout and garnish with a healthy pinch of grated cinnamon.\nOn Sunday, we spent the day up in Kittery, Maine, to do some clothing shopping. I am not sure whether I enjoy the outlet stores there more or our tradition of eating at the Portsmouth Brewery on the way home followed by a trip to the southbound I-95 New Hampshire State Liquor Store. There we were able to contain our purchases to 3 bottles: the return of Bulleit Bourbon to our shelves, a backup bottle of Benedictine, and a bottle of\nRoot\n! We had tasted this root tea liqueur at Tales of the Cocktail this past year, but this was the first time we had seen it for sale! On the way home, we decided to overshoot our exit and continue on to the South End and visit the Gallows to have a drink or two to celebrate Repeal Day.\nFor my first drink, I was tempted by the Old Trousers, a beer cocktail that seemed very colonial in theme. In fact, the name, according to Gavin Nathan's\nHistoric Taverns of Boston: 370 Years of Tavern History in One Definitive Guide\n, was one of the original beer cocktails on old tavern menus. It was rather affordable for it \"contained all the partially consumed beers left at the bar, mixed together and re-served.\" For such a honorarium to a hideous drink, this Old Trousers was actually a delight to drink. Perhaps it had to do with the fresh Guinness coming from a tap instead of the lost sailors from around the bar. Guinness' maltiness and cinnamon were on the sip while the rum popped up on the swallow along with more of the cinnamon and the beer's hops. Indeed, the dark, rich Guinness Stout was complemented by the Old Monk Rum; however, it was the honey and the cinnamon which really tied the drink together. The honey donated a delightful smoothness to the drink and the cinnamon supplemented the rum's vanilla, beer's hops, and the aromatic bitters to make for a finely seasoned drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVq4jefbfJ542FqZ34cSoyGOYOIlZkBSn3l8ZU1IBYDjUedJRP55VhBDUS36sHlAXj4sePTRxdtmdgojsvzBo3oj1_KW0wEo4DdDDmkCgV2L7MStICDo8NbUcy15uR4fSQd8KtvQHiAb4/s320/oldtrousers345.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVq4jefbfJ542FqZ34cSoyGOYOIlZkBSn3l8ZU1IBYDjUedJRP55VhBDUS36sHlAXj4sePTRxdtmdgojsvzBo3oj1_KW0wEo4DdDDmkCgV2L7MStICDo8NbUcy15uR4fSQd8KtvQHiAb4/s800/oldtrousers345.jpg", "comment_count": 1 }, { "title": "wifi", "url": "https://cocktailvirgin.blogspot.com/2010/12/wifi.html", "published": "2010-12-12T13:19:00.004-05:00", "updated": "2017-08-23T17:21:41.429-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "applejack", "bitters (Peychaud's)", "drambuie", "honey", "lillet" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Like That? You’ll Love This!\" (MxMo LIII), was picked by Chris Amirault of the\neGullet\nforum. Chris' challenge was, \"a well-made tweak of someone's favorite can be just the ticket through the gate to the sort of quality cocktails you want to serve guests at home or at work. Hence this MxMo, devoted to sharing gateway drinks that allow you to say, 'If you like that, you’ll love this!'\"\nI initially thought of taking this theme too far, and no matter what a person liked to drink, I would recommend a Sazerac. Or perhaps a Rum Sazerac if some one asked for a Captain and Coke. I guess that I have watched\nBartender's Choice: Not Sweet\ntoo many times (and have seen it happen in real life) to know that that will not fly.\nInstead, I took a simple classic like the\nMarconi Wireless\nand recommended something more complex -- Josey Packard's WiFi. However, if they are already drinking Marconi Wirelesses, they are already part way there. Indeed, the WiFi might also be a good stepping stone away from the Cosmopolitan as it stays within the fruity sphere without offering up too strong of a spirit choice, although everything might seem rather flavorful compared to vodka. As a selling point, this drink has apples and honey with a little spice, and with the Peychaud's Bitters, it comes across almost as pretty as a Cosmo and might even do the trick for a Sour Apple Martini person.\nJosey invented her homage to the Marconi Wireless for the 2009 James Beard Awards. I had already written about Patricia Richards' drink,\nSinatra Smash\n, that was served at that event. Josey's drink is as follows:\nWiFi\n• 1 3/4 oz Laird's Bonded Apple Brandy\n• 1 oz Lillet Blanc\n• 1/4 oz Drambuie\n• 1/8 oz Honey Syrup (1:1)\n• 2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass.\nWe were running out of Laird's Bonded so we split the drink with an equal part of Calvados. The Calvados certainly added more apple and less barrel notes and made for a softer drink. To satisfy the vodka drinker, Laird's Applejack might be a decent substitution as well for it offers up a lot of grain neutral spirit dilution to the mix (their applejack is only 35% apple product). The only other substitution we made was using Cocchi Americano instead of Lillet Blanc.\nThe Peychaud's Bitters donated a beautiful color to the WiFi. A very apple nose led into an apple and Cocchi Americano citrus-peel flavored sip. The swallow had a decent but not overwhelming amount of complexity from the Drambuie and Peychaud's Bitters including a cinnamon note. While the drink was sweeter and spicier than a Marconi Wireless, it was not as rich as its sweet vermouth-laden cousin. Andrea made the comment that the Marconi Wireless would make for a better appetizer while the WiFi a better after-dinner drink. While the drink is no Applejack Sazerac, the Peychaud's Bitters at least brings the drink a slight step in that direction but with a sweeter and less difficult to drink format.\nThanks to Charles for picking this month's theme and to Paul Clarke for being the Grand Poobah each and every month!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAEHhYhkMzW8Z378DF95jrqv4_0GopQGie2gWvVyv0Ao2ECldAxVHdW3J0-TLl0g6sWw3WcS7TS70vM6Y1_O7ek8qmyX4C0rY34BZAp-czWk1KJQBYDLDkvMTEw5_432HjEiTX1aP2FA/s320/wifi353.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "angels' share", "url": "https://cocktailvirgin.blogspot.com/2010/12/angels-share.html", "published": "2010-12-13T15:01:00.003-05:00", "updated": "2017-08-23T17:19:51.751-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "the gallows" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Carl Donheiser", "source": "the Gallows", "year": null }, "categories": [ "#the gallows", "campari", "lemon juice", "maraschino", "simple syrup", "sugar", "wine (red)" ], "ingredients": [ "1 Sugar Cube", "1 splash Water" ], "instructions": "Muddle ingredients in (a). Add ingredients in (b) and ice, shake, and double strain into a cocktail glass. Garnish with 3 cranberries.", "body_text": "a) 6 Cranberries\n1 Sugar Cube\n1 splash Water\nb) 2 oz Red Wine (Underwood Cellars Pinot Noir)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1/4 oz Maraschino Liqueur\n1/4 oz Campari\nMuddle ingredients in (a). Add ingredients in (b) and ice, shake, and double strain into a cocktail glass. Garnish with 3 cranberries.\nFor my second drink at the Gallows two Sundays ago, I asked bartender Carl Donheiser for the Angels' Share. When I first visited the Gallows, the drink was on the menu with a more seasonal fruit, Concord grapes; the switching to cranberries tempted me into ordering this drink for I wanted to see how they paired with Campari. Moreover, I was curious to taste a modern wine-based cocktail, for most that I have tasted have been late 19th or early 20th century recipes or variations thereof. For a wine, the bar varies the selection, but it is always something low on tannins, and this drink was made with a Pinot Noir from Oregon's Underwood Cellars.\nThe wine in the Angels' Share came across strongly in the drink's aroma. A tart cranberry sip matched the red wine and citrus flavors. Surprisingly, the Campari was rather subtle in the drink and acted more as an accent to support the cranberry. Personally, I would have preferred a bit more of a Campari signature. When I mentioned this to Carl, he commented that when the drink was created with Concord grapes, the Campari rang out more, and that they did not readjust the proportions to compensate for the seasonal change in the fruit's identity. While some people might find this drink too tart, I quite enjoyed its refreshing balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhBJM7V7Gp_UgLPivV4mFU_oDmNaAvSNq2ZciMXIVKKzq39n55uJ3EASkZ7jn7Ar2iihZEYwZvgiqgFKezY3Sfu7E0U86_e2lGVTjLLRIklPVhiQpUUT744Sun9EA4kbroN-AsQ1_GKg/s320/angelssjare346.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhBJM7V7Gp_UgLPivV4mFU_oDmNaAvSNq2ZciMXIVKKzq39n55uJ3EASkZ7jn7Ar2iihZEYwZvgiqgFKezY3Sfu7E0U86_e2lGVTjLLRIklPVhiQpUUT744Sun9EA4kbroN-AsQ1_GKg/s800/angelssjare346.jpg", "comment_count": 1 }, { "title": "port of funchal", "url": "https://cocktailvirgin.blogspot.com/2010/12/port-of-funchal.html", "published": "2010-12-13T16:38:00.004-05:00", "updated": "2025-08-08T12:15:14.368-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Kelly Slagle", "source": "Terroir Tribeca", "year": null }, "categories": [ "beer", "lime juice", "madeira", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Madeira (Blandy's 5 Year)", "3/4 oz Ginger Syrup (Ginger People)", "1/2 oz Lime Juice", "4 oz Full-flavored Medium-bodied Beer (Ithaca's Cascazilla)" ], "instructions": "Shake all but beer with ice and strain into a highball glass filled with fresh ice. Top with beer and garnish with a lime wedge.", "body_text": "1 1/2 oz Madeira (Blandy's 5 Year)\n3/4 oz Ginger Syrup (Ginger People)\n1/2 oz Lime Juice\n4 oz Full-flavored Medium-bodied Beer (Ithaca's Cascazilla)\nShake all but beer with ice and strain into a highball glass filled with fresh ice. Top with beer and garnish with a lime wedge.\nLast Monday, I made myself a drink I spotted in an\narticle\nin Tasting Table about drinks being served around New York City. The Port of Funchal was created by Kelly Slagle, a bartender at Terroir Tribeca, and it seemed like an intriguing punch-like highball. The drink is named after the Port of Funchal on the Portuguese island of Madeira, and Kelly wondered what sailors back in the day would have created to drink when their ship stopped there.\nThe drink's nose was a combination of lime and the beer's malt and hops. The sip was crisp from a combination of the lime juice and carbonation from the beer, while the swallow was filled with ginger, sharp wine notes from the Madeira, and bitter elements from the hops. Indeed, there was a lot of flavor from four not too boozy ingredients, and the richness of the beer really helped to pull this drink together. Moreover, it slightly reminded me of the old fashioned beer, fortified wine, and spice-laden\nRumfustian\nI made about a year ago.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpewPddKOO6o6r1vcfwUQS7O4SPi2KAHpFvtFUcTB_yPPjB2TfwXEATglFeoO5F3djB9maUOSAEP0H4Lp63lHZsZBHl3reIYyO6cY4oIrzkfhTrWgQskvdnuIa4p2Tlc1JiQJ_Or50Nw/s320/portfunchal347.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpewPddKOO6o6r1vcfwUQS7O4SPi2KAHpFvtFUcTB_yPPjB2TfwXEATglFeoO5F3djB9maUOSAEP0H4Lp63lHZsZBHl3reIYyO6cY4oIrzkfhTrWgQskvdnuIa4p2Tlc1JiQJ_Or50Nw/s800/portfunchal347.jpg", "comment_count": 0 }, { "title": "queen's smile", "url": "https://cocktailvirgin.blogspot.com/2010/12/queens-smile.html", "published": "2010-12-14T16:08:00.004-05:00", "updated": "2025-03-19T09:55:39.532-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "apricot liqueur", "drambuie", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Drambuie", "1/2 oz Lemon Juice", "1/2 oz Rothman & Winter Orchard Apricot" ], "instructions": "Shake with ice and garnish with a lemon twist.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Drambuie\n1/2 oz Lemon Juice\n1/2 oz Rothman & Winter Orchard Apricot\nShake with ice and garnish with a lemon twist.\nLast Tuesday, Andrea and I headed over to Bergamot for a late dinner. For a drink, I asked bartender Paul Manzelli for the Queen's Smile off of the cocktail menu. Paul described it as a riff on the Prince's Smile where he subbed the original's apple brandy for Drambuie to donate some winter spice. Moreover, the Prince's Smile is very similar to the\nLittle King\nin Ted Saucier's\nBottoms Up\nwhich I wrote about earlier in the year. Paul also mentioned that the drink is a variation of Craigie on Main's Monk's Charm albeit with Benedictine instead of the Drambuie (or apple brandy) and slightly different proportions.\nThe Queen's Smile initially had a lemon aroma, but over time apricot notes also appeared on the nose. The sip was filled with lemon, honey, and apricot flavors with gin, floral notes from the Drambuie, and additional apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMY7HqjCgAX2nRCF2qHXzB3hvbPkRnR5dyia-FGjXQDDUeU_DhVf_s7UuNSMwQZFcDB_RiQkwLU5MFYNbCaIO9VX8_eUAeFNP4JdP-RlAPOBXDrvFmoJdphxbMuQRrt6rH4vNSuNJHTs/s320/queenssmile348.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMY7HqjCgAX2nRCF2qHXzB3hvbPkRnR5dyia-FGjXQDDUeU_DhVf_s7UuNSMwQZFcDB_RiQkwLU5MFYNbCaIO9VX8_eUAeFNP4JdP-RlAPOBXDrvFmoJdphxbMuQRrt6rH4vNSuNJHTs/s800/queenssmile348.jpg", "comment_count": 0 }, { "title": "no. 65", "url": "https://cocktailvirgin.blogspot.com/2010/12/no-65.html", "published": "2010-12-14T16:46:00.005-05:00", "updated": "2017-08-23T17:15:17.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ned", "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "bitters (Angostura)", "bitters (orange)", "falernum", "quinquina", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac 6 Year Rye", "3/4 oz Bonal", "1/2 oz Velvet Falernum", "1 dash Fee Brothers' Orange Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a Luxardo Maraschino Cherry.", "body_text": "2 oz Sazerac 6 Year Rye\n3/4 oz Bonal\n1/2 oz Velvet Falernum\n1 dash Fee Brothers' Orange Bitters\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Garnish with a Luxardo Maraschino Cherry.\nOn Thursday right after work, I ventured down to Hungry Mother in Kendall Square to meet up with Washington, D.C.'s Jake Parrot and his wife who were visiting in town that week. For a drink, I requested the No. 65 from the cocktail menu. Bartender Ned described the sixty five as a play on the Manhattan with the dry Bonal quinquina being supplemented by the sugary falernum to approximate the original's sweet vermouth. A similar effect was achieved in Charles H. Baker's rum-based\nGeorgetown Club Cocktail\nwhere dry vermouth was sweetened with falernum to generate a Pirate's Cocktail-like drink.\nThe No. 65 possessed a whiskey and Bonal aroma. A rye sip contained hints of bitterness and spice with a sweeter and cleansing swallow. Moreover, the swallow possessed a fair amount of spice including lingering clove notes and rye's barrel age and heat.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8pzS-jwT1TOHdPKz_lxKmyBPSS-fBMldl7XDMCldB4flSejrwfnIeOnONWk3-LfoG0iq_iPpbi4NDQPZf_W2uLMYr_o4b69-PkZpBh7NwSlxMvqvUT9HUMSnxvTz4mctwuVr_cfMc6w/s320/no65_349.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8pzS-jwT1TOHdPKz_lxKmyBPSS-fBMldl7XDMCldB4flSejrwfnIeOnONWk3-LfoG0iq_iPpbi4NDQPZf_W2uLMYr_o4b69-PkZpBh7NwSlxMvqvUT9HUMSnxvTz4mctwuVr_cfMc6w/s800/no65_349.jpg", "comment_count": 0 }, { "title": "royalist", "url": "https://cocktailvirgin.blogspot.com/2010/12/royalist.html", "published": "2010-12-15T19:16:00.003-05:00", "updated": "2017-08-23T17:14:36.748-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "William J. Tarling", "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "benedictine", "bitters (other)", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1/2 Dry Vermouth (1 1/2 oz Dolin)", "1/4 Bourbon (3/4 oz Bulleit)", "1/4 Benedictine (3/4 oz)", "1 dash Peach Bitters (Fee's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Dry Vermouth (1 1/2 oz Dolin)\n1/4 Bourbon (3/4 oz Bulleit)\n1/4 Benedictine (3/4 oz)\n1 dash Peach Bitters (Fee's)\nStir with ice and strain into a cocktail glass.\nThursday evening after returning home from Hungry Mother, it was dinner time and I went in search of an aperitif in the\nCafé Royal Cocktail Book\n. There, I spotted the Royalist which was created by the book's author, William J. Tarling, and would make good use of the Bulleit Bourbon that recently returned to our liquor shelves. With half the volume being dry vermouth, the Royalist was a much lighter style of drink than most cocktails.\nThe Royalist started with a peach and Benedictine aroma. The sip was a malty, citrussy peach flavor with the swallow containing a lot more peach as well as Benedictine and aged Bourbon notes. I was rather impressed with how powerful the peach bitters were in this recipe, especially how it did a good job of balancing the medicinal aspect of Benedictine. Andrea commented that the drink reminded her a little of the\nBamboo\n; however, the Royalist had a lot more going on in terms of layers of flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3DK4wF7SpFi-AEnTIN9SMatcCJBOQJlikrqfjgiEB8yf58tME2BBlfHsWcmi3LqCSLyYR2MvnOzeM0sgxvouxQvTJ2TbOdO517Jn0A5uR34z6sNybzU_wtNNHHFtQeQ19fW6bANw19I/s320/royal351.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3DK4wF7SpFi-AEnTIN9SMatcCJBOQJlikrqfjgiEB8yf58tME2BBlfHsWcmi3LqCSLyYR2MvnOzeM0sgxvouxQvTJ2TbOdO517Jn0A5uR34z6sNybzU_wtNNHHFtQeQ19fW6bANw19I/s800/royal351.jpg", "comment_count": 0 }, { "title": "prince farrington punch", "url": "https://cocktailvirgin.blogspot.com/2010/12/prince-farrington-punch.html", "published": "2010-12-16T16:13:00.003-05:00", "updated": "2017-08-23T17:13:50.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Pheobe Esmon", "source": "Chick's Café", "year": null }, "categories": [ "bitters (orange)", "falernum", "ginger beer", "lime juice", "rum" ], "ingredients": [ "1 oz Root Liqueur", "1 oz Brugal Añejo Rum (Lemon Hart 80)", "1/2 oz Tamarind Pulp", "1/2 oz Lime Juice", "1 dash Falernum (1 barspoon Velvet)", "1 dash Regan's Orange Bitters", "2 oz Ginger Ale (Hansen's Cane Soda)" ], "instructions": "Shake all but the ginger ale with ice and strain into a rocks glass filled with fresh ice. Top with ginger ale and garnish with a lime wheel.", "body_text": "1 oz Root Liqueur\n1 oz Brugal Añejo Rum (Lemon Hart 80)\n1/2 oz Tamarind Pulp\n1/2 oz Lime Juice\n1 dash Falernum (1 barspoon Velvet)\n1 dash Regan's Orange Bitters\n2 oz Ginger Ale (Hansen's Cane Soda)\nShake all but the ginger ale with ice and strain into a rocks glass filled with fresh ice. Top with ginger ale and garnish with a lime wheel.\nOn Friday night, I was eager to mix something with our new purchase of Root Liqueur. Luckily, the company's\nwebpage\nhas a lot of good recipes from Philidelphia bartenders to choose from. The one that caught my eye was the Prince Farrington Punch created by Pheobe Esmon, the head bartender at Chick's Café. The drink was named after Prince David Farrington, one of the most successful moonshiners and bootleggers during and after Prohibition. Prince Farrington operated in Pennsylvania, and besides being know as the \"King of Bootleggers,\" his generosity to his community made him an even greater\nfolk hero\n.\nThe Prince Farrington Punch greeted the nose with lime, root beer, and ginger aromas. The sip was crisp lime coupled with tamarind's tartness that was balanced by the sweetness of the ginger ale and liqueur. Moreover, the swallow was a combination of ginger from the soda and root beer notes from the liqueur. Indeed, the combination of Root, tamarind, and ginger worked exceptionally well in this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8pW6Pnd59da9ZXMM0OTkGFyfonUYcQroWZlwmnTgXDMRMZl7MbLIYpaUINwUVEtbssEt_FoaRIYQCix99XD7sLoYKizTounirgjw5TA_Fc8MAy5201EJXT8bE7rzC5E_9mHGRfQTjUs/s320/princefarr352.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8pW6Pnd59da9ZXMM0OTkGFyfonUYcQroWZlwmnTgXDMRMZl7MbLIYpaUINwUVEtbssEt_FoaRIYQCix99XD7sLoYKizTounirgjw5TA_Fc8MAy5201EJXT8bE7rzC5E_9mHGRfQTjUs/s800/princefarr352.jpg", "comment_count": 1 }, { "title": "cambridgeport", "url": "https://cocktailvirgin.blogspot.com/2010/12/cambridgeport.html", "published": "2010-12-17T15:59:00.004-05:00", "updated": "2017-08-23T17:12:53.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "chartreuse (yellow)", "port (ruby)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1/2 oz Taylor Fladgate Ruby Port", "1/2 oz Yellow Chartreuse" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.", "body_text": "2 oz Rittenhouse 100 Rye\n1/2 oz Taylor Fladgate Ruby Port\n1/2 oz Yellow Chartreuse\nStir with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.\nOn Sunday night, after a long, stressful drive through the rainstorm, I felt the need for a drink. Since we had just gotten off the Mass Pike, we were about to pass through Central Square and I proposed that we stop in at Green Street. For a cocktail, I asked bartender Derric Crothers if he could make me the Manhattan variation that he had been working on the last time we spoke. Derric had finally settled on a name, and he dubbed the drink the Cambridgeport after the neighborhood where the bar is located.\nThe Cambridgeport had a robust grapefruit aroma, and since the wide swath of peel had been dropped into the drink, the nose continued throughout the drinking experience instead of the floating oils disappearing after the first few sips. Flavor-wise, a sweet port wine sip was chased by the rye's heat and the yellow Chartreuse's botanicals. Indeed, the grapefruit twist complemented the Chartreuse rather well, and the port donated a lot of richness and body to make the drink stand apart from a\nGreen Point\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qNzXyaq4ULejS7bUiZKGu6xRwUG0OFVmVviZ1lbsM7Et720N94_RESQYcJ_mF4JjVmYwOy7fU-Jr5OS8YlmcgBp9niZtyJ8XzmhxMuv73AD6tR5FKxA45kzUhnsx7CUb1miHYpl0neA/s320/cambridgeport354.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qNzXyaq4ULejS7bUiZKGu6xRwUG0OFVmVviZ1lbsM7Et720N94_RESQYcJ_mF4JjVmYwOy7fU-Jr5OS8YlmcgBp9niZtyJ8XzmhxMuv73AD6tR5FKxA45kzUhnsx7CUb1miHYpl0neA/s800/cambridgeport354.jpg", "comment_count": 0 }, { "title": "markham's highball", "url": "https://cocktailvirgin.blogspot.com/2010/12/markhams-highball.html", "published": "2010-12-17T19:04:00.003-05:00", "updated": "2017-08-23T17:12:21.435-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "dry shake", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (orange)", "lime juice", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Tanqueray Gin", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1/2 oz Quinine Syrup", "1 Egg White", "2 dash Angostura Orange Bitters" ], "instructions": "Dry shake followed by a shake with ice. Add 1 1/2 oz soda water to a highball glass then strain the shaker's contents over it. Top with ice, garnish with a lime twist, and add a straw. If you cannot have Kevin or one of the other Eastern Standard bartenders make this drink, switch the quinine syrup and soda water to 2 oz of a high quality tonic water (unless you can make your own cinchona bark syrup that is).", "body_text": "1 1/2 oz Tanqueray Gin\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1/2 oz Quinine Syrup\n1 Egg White\n2 dash Angostura Orange Bitters\nDry shake followed by a shake with ice. Add 1 1/2 oz soda water to a highball glass then strain the shaker's contents over it. Top with ice, garnish with a lime twist, and add a straw. If you cannot have Kevin or one of the other Eastern Standard bartenders make this drink, switch the quinine syrup and soda water to 2 oz of a high quality tonic water (unless you can make your own cinchona bark syrup that is).\nOn Monday night after I DJ'd down the street, Andrea and I went over to Eastern Standard for dinner and drinks. For my first beverage, I asked bartender Kevin Martin about the Markham's Highball. It turns out that Kevin created it and he won a Tanqueray cocktail competition with this drink, so of course he recommended it. Subtitled, \"A new T&T,\" the drink was a deconstructed gin and tonic crossed with an egg white Sour. Instead of tonic, the drink used a housemade cinchona-bark infused syrup and soda water. Kevin named the drink after Sir Clements Robert Markham who traveled during the mid-nineteenth century to the Andes Mountains in Peru and brought back cinchona trees to India and Ceylon. These transplants were of great import for they allowed the British Empire to make their own treatments for Malaria.\nThe Markham's Highball possessed a lime nose coupled with something spicy that could have been either the Angostura Orange Bitters or the quinine syrup. A lime sip was followed by gin and tonic flavors on the swallow and a pleasing orange bitter aftertaste. Moreover, the egg white donated a lot of body that was lightened by the soda water into an intriguing fizzy texture.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNhlPA8JrlGe8KUe5tcxG8pBUJdTjGclXj-TJkOaDNRLlbX7w9xnBwF47vGBxwzxp4FSo3PysYOEYAg8YnFWh32rSxmdUuDL-MowYbesn-tJdtnOGLqqJzAjB6Vsdus3gK4vPrLyfMSQ/s320/markham355.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNhlPA8JrlGe8KUe5tcxG8pBUJdTjGclXj-TJkOaDNRLlbX7w9xnBwF47vGBxwzxp4FSo3PysYOEYAg8YnFWh32rSxmdUuDL-MowYbesn-tJdtnOGLqqJzAjB6Vsdus3gK4vPrLyfMSQ/s800/markham355.jpg", "comment_count": 0 }, { "title": "esprit d'escalier", "url": "https://cocktailvirgin.blogspot.com/2010/12/esprit-descalier.html", "published": "2010-12-18T17:16:00.005-05:00", "updated": "2017-08-23T17:11:46.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro nonino", "aperol", "grapefruit juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Eagle Rare 10 Year Bourbon", "3/4 oz Aperol", "3/4 oz Pink Grapefruit Juice", "3/4 oz Amaro Nonino" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Eagle Rare 10 Year Bourbon\n3/4 oz Aperol\n3/4 oz Pink Grapefruit Juice\n3/4 oz Amaro Nonino\nShake with ice and strain into a cocktail glass.\nFor my second cocktail at Eastern Standard on Monday, I asked bartender Kevin Martin for something with whiskey. The drink he suggested with Bourbon, Aperol, Amaro Nonino, and citrus sounded good so I gave him the nod of approval. The first iteration that he made me used lemon which made for a rather tart swallow. When Kevin asked my opinion, I suggested that grapefruit might make for an easier to drink cocktail. He agreed and commented that grapefruit and Bourbon go quite well together; this is something that I have experienced before in drinks like the\nCravan Cocktail\nbut had never heard vocalized.\nWith pink grapefruit juice, the drink was fuller flavored and not tart at all. The grapefruit complemented the Aperol, and when it appeared at the end of the swallow, it paired up nicely with the Amaro Nonino. The drink lacked a name and Kevin sought suggestions. Since it was a Last Word variation, I recommended Esprit d'Escalier which translates to \"staircase wit\" or that crafty response that you think of too late. Interesting is that the original lemon version was very similar to a recipe I spotted today -- Sam Ross'\nPaper Airplane\nwhich calls for equal parts of Bourbon, lemon, Aperol, and Amaro Nonino.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvtrkluYL7jtuVVXx6comcASjnqVMHMBrU6UlWqz0xfx_pVcjIWFfuyLxdMk1wE8sL-HYdi2LMX61Sz_lAnZIy0ynG10ykRxpw1uYPrxRBSnwac4GDUOxLhnpVLYiN4AmHzJRvHsAg-8/s320/closingarguments356.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvtrkluYL7jtuVVXx6comcASjnqVMHMBrU6UlWqz0xfx_pVcjIWFfuyLxdMk1wE8sL-HYdi2LMX61Sz_lAnZIy0ynG10ykRxpw1uYPrxRBSnwac4GDUOxLhnpVLYiN4AmHzJRvHsAg-8/s800/closingarguments356.jpg", "comment_count": 0 }, { "title": "notorious f.l.i.p.", "url": "https://cocktailvirgin.blogspot.com/2010/12/notorious-flip.html", "published": "2010-12-19T17:01:00.004-05:00", "updated": "2017-08-23T17:11:11.875-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Michael Rubel", "source": "the Violet Hour", "year": null }, "categories": [ "amaro", "egg", "quinquina", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1 oz Bonal Quinquina", "1/2 oz Amaro Nardini (* Ramazzotti)", "3/4 oz Demerara Syrup", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a fizz glass (large coupe) and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Smith & Cross Rum\n1 oz Bonal Quinquina\n1/2 oz Amaro Nardini (* Ramazzotti)\n3/4 oz Demerara Syrup\n1 Egg\nShake once without ice and once with. Strain into a fizz glass (large coupe) and garnish with freshly grated nutmeg.\nLast Tuesday, I was in the mood for a nightcap flip and recalled the\narticle\non egg drinks that I had spotted in Details magazine a few days before. The one that called to me that night was Michael Rubel's The Notorious F.L.I.P. which he created at the Violet Hour in Chicago. As his tribute to the deceased east coast rap star, Michael chose the hefty Smith & Cross rum as the base spirit. I hesitated in making this flip for I lacked the Amaro Nardini that was called for in the recipe. Since I read that it was rather orange and caramel, I opted for Ramazzotti; however, the mint and other herbal components in descriptions I read made me wonder if I should have added a barspoon of Fernet Branca as well. Honestly, I was not overly concerned about the amaro's identity, for the idea of pairing Smith & Cross and Bonal was what excited me the most about this recipe.\nThe flip started with a nutmeg and vanilla aroma from the garnish and rum, respectively. The sip was a creamy caramel and rum flavor followed by bitter notes from the Bonal and amaro on the swallow. Of all the herbal flavors, the Bonal's gentian stood out the most on my palate. Overall, the Notorious F.L.I.P. was rather gentle for a Smith & Cross drink, but not even the egg could hide the rum's signature funkiness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCTUQqaPp3ciVEhN2PHbY1InUDNvWxHxIVQisxE3HZPm1-LviyRpg_JIQv59LNzyLUkpyW4-pfodkwmKtrYEQlmAT-0fF6aL7Wvaxomjs1TIST7SIqs0b_i_vAhuVq_U_ynLrKyecUjc/s320/notorious357.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCTUQqaPp3ciVEhN2PHbY1InUDNvWxHxIVQisxE3HZPm1-LviyRpg_JIQv59LNzyLUkpyW4-pfodkwmKtrYEQlmAT-0fF6aL7Wvaxomjs1TIST7SIqs0b_i_vAhuVq_U_ynLrKyecUjc/s800/notorious357.jpg", "comment_count": 0 }, { "title": "hasta manzana", "url": "https://cocktailvirgin.blogspot.com/2010/12/hasta-manzana.html", "published": "2010-12-21T15:08:00.004-05:00", "updated": "2017-08-23T11:55:34.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "calvados", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz Reposado Tequila (Lunazul)", "1 oz Calvados (Morin Selection)", "1 oz Sweet Vermouth (Vya)", "1 barspoon Benedictine (1/8 oz)", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Reposado Tequila (Lunazul)\n1 oz Calvados (Morin Selection)\n1 oz Sweet Vermouth (Vya)\n1 barspoon Benedictine (1/8 oz)\n1 dash Mole Bitters\nStir with ice and strain into a cocktail glass.\nThe theme for last Thursday's Drink Night on Mixoloseum was \"Double Barrel\" where each recipe required two barrel-aged ingredients. Looking over our collection of base spirits, we had barrel aged whiskeys, rums, genevers, tequilas, cachaças, brandies, and apple brandies to choose from (this list does not include our barrel-aged fortified wines, bitters, or liqueurs which I probably could have used as well). The tequila stood out first and I quickly thought of pairing it with Calvados perhaps with the success of Bobby McCoy's\nSpanish Caravan\nin mind. To complement the tequila, I remembered Avery Glasser of the Bittermens mentioning how well mole bitters work with agave products; moreover, this concept was strengthened by such drinks as Josh Taylor's\nMary Sharon\n. Lastly, to complement the apple, I immediately considered Benedictine with such recent hits as John Mayer's\nPlainfield Swing\n. Considering the ingredients, I decided to round off the recipe with sweet vermouth and use the\nVieux Carré\nas a proportion starting point.\nFor a name, I went with the Mexican origin of the tequila and made a pun on the Spanish phrase \"hasta mañana\" (until tomorrow) with the latter word swapped for \"manzana,\" the Spanish word for apple. When I smelled the Hasta Manzana, I picked up on tequila, sweet vermouth, and a hint of chocolate, while Andrea honed in on the sweet vermouth, Calvados, and Benedictine aromas. Flavorwise, an apple sip was chased by tequila and spice on the swallow. Interestingly, the combination of the mole bitters and the Benedictine produced a delightful chocolate mint note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg-_7Pmfk9Fb-_gLjAm0cNw-y95jogNAu5MVuNFATnl_AkdocN_NGV-ahSrboKuDauk4OQ_KLCvzqSfVxG9_0IC2AorkgLoylz8xE9FXmPutvH_Xi6a-CgtSG0yEiLIK8l61P0zCr24k/s320/hastamanzana358.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg-_7Pmfk9Fb-_gLjAm0cNw-y95jogNAu5MVuNFATnl_AkdocN_NGV-ahSrboKuDauk4OQ_KLCvzqSfVxG9_0IC2AorkgLoylz8xE9FXmPutvH_Xi6a-CgtSG0yEiLIK8l61P0zCr24k/s800/hastamanzana358.jpg", "comment_count": 0 }, { "title": "[chamomile collins]", "url": "https://cocktailvirgin.blogspot.com/2010/12/chamomile-collins.html", "published": "2010-12-21T16:40:00.006-05:00", "updated": "2017-08-23T11:54:59.410-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "collins glass", "technique": "dry shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "apple cider", "applejack", "bitters (other)", "lemon juice", "tea" ], "ingredients": [ "1 1/2 oz Applejack", "3/4 oz Lemon Juice", "3/4 oz Lemon-Chamomile Tea Syrup (1:1)", "4 dash" ], "instructions": "Dry shake the ingredients and pour into a Collins glass filled with crushed ice. Top with 1 1/2 - 2 oz of Harpoon Cider. Garnish with freshly grated nutmeg and a straw.", "body_text": "1 1/2 oz Applejack\n3/4 oz Lemon Juice\n3/4 oz Lemon-Chamomile Tea Syrup (1:1)\n4 dash\nNasturtium Bitters\n(*)\nDry shake the ingredients and pour into a Collins glass filled with crushed ice. Top with 1 1/2 - 2 oz of Harpoon Cider. Garnish with freshly grated nutmeg and a straw.\n(*) Substitution suggestions: Bittermens Boston Bittahs (floral and citrus) or Tiki Bitters (cardamom), Fee's Whiskey Barrel or Aromatic Bitters (cinnamon), or good old orange bitters.\nOn Friday night, Andrea and I ventured over to Brookline to have dinner at Lineage. For my first drink, bartender Ryan Lotz recommended a highball that he had recently created. The idea of applejack paired with lemon-chamomile tea was quite appealing, but the top off of sparkling cider was the deal closer.\nThe grated nutmeg garnish provided much of the aroma to the drink. On the sip, apple and lemon created a pleasing fruit medley, and the swallow contained the cardamom and chamomile from the bitters and tea, respectively. Between the apple spirits, it was the cider that came across the best in the drink. Overall, this highball was rather floral and summery, and like the season, it disappeared all too quickly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZbljo5kEU0weOx-Kv49UEBIjTjoa8XK7nbSAYkrcAttJMbhxJuXZhSlbQ7lzgXunM6_-7UUROJzgfwPlj1Ah2g96LKTd1kZLOqQ5hHYCzzeR0Uvc17LMzK5cybmjiuBA76hotze23YU/s320/chamomile359.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZbljo5kEU0weOx-Kv49UEBIjTjoa8XK7nbSAYkrcAttJMbhxJuXZhSlbQ7lzgXunM6_-7UUROJzgfwPlj1Ah2g96LKTd1kZLOqQ5hHYCzzeR0Uvc17LMzK5cybmjiuBA76hotze23YU/s800/chamomile359.jpg", "comment_count": 2 }, { "title": "peter's gin flip", "url": "https://cocktailvirgin.blogspot.com/2010/12/peters-gin-flip.html", "published": "2010-12-22T15:39:00.003-05:00", "updated": "2017-08-23T11:54:26.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (mole)", "cherry brandy", "gin" ], "ingredients": [ "2 oz CapRock Gin", "1 oz Cherry Heering", "1 Egg" ], "instructions": "Shake once without ice and once with. Double strain into a rocks glass and garnish with Bittermens Mole Bitters (or freshly grated nutmeg) on the egg froth. Shake once without ice and once with. Strain over a large ice cube and garnish with 3 drops of mole bitters.", "body_text": "2 oz CapRock Gin\n1 oz Cherry Heering\n1 Egg\nShake once without ice and once with. Double strain into a rocks glass and garnish with Bittermens Mole Bitters (or freshly grated nutmeg) on the egg froth.\nFor my nightcap at Lineage last Friday night, I asked bartender Ryan Lotz to make me a drink that Andrea enjoyed last time, namely Peter's Gin Flip. The Peter in question is Peter Heering, the Dutch merchant and businessman who created the famous cherry liqueur in 1818. Beside the liqueur and egg in the flip, Ryan added gin as the base spirit and either mole bitters or grated nutmeg as a garnish. Ryan made me the drink with the mole bitters and the combination reminded me of a recipe I spotted in the\nBeta Cocktails\nbook addendum:\nHeering Flip\n• 2 oz Cherry Heering\n• 1/2 oz Bittermen's Xocolati Mole bitters\n• 1 Egg\nShake once without ice and once with. Strain over a large ice cube and garnish with 3 drops of mole bitters.\nThe Heering Flip, created by Maksym Pazuniak of Brooklyn's Counting Room, seems like it would be the next step up in intensity from Ryan's recipe.\nPeter's Gin Flip exuded a delightful cherry, chocolate, and spice aroma. While cherry was on the sip, it was a lot lighter than I expected perhaps due to the softening by the egg and dilution by the gin. The gin did contribute a citrus note that worked rather well with the Heering flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qgk4gw_Cb2JdRdz-KBfKZkveSaGxijAIph9dxbeiFodVchngLBHysK5LdgR0QZrAkYL6yrSFjMQaiO2rfWQ6SP0P7GPM8j9LCb6yD4ohK1Prw0k4m2Ugh7USSMLGjloQGGUVCyhYMuc/s320/peter360.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qgk4gw_Cb2JdRdz-KBfKZkveSaGxijAIph9dxbeiFodVchngLBHysK5LdgR0QZrAkYL6yrSFjMQaiO2rfWQ6SP0P7GPM8j9LCb6yD4ohK1Prw0k4m2Ugh7USSMLGjloQGGUVCyhYMuc/s800/peter360.jpg", "comment_count": 1 }, { "title": "mr. bali hai", "url": "https://cocktailvirgin.blogspot.com/2010/12/mr-bali-hai.html", "published": "2010-12-23T15:12:00.003-05:00", "updated": "2017-08-23T11:53:48.840-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Bali Hai restaurant", "year": null }, "categories": [ "#drink", "lemon juice", "pineapple juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Pineapple Juice", "1 oz Lemon Juice", "1/2 oz Simple Syrup", "3/4 oz Galliano Ristretto Coffee Liqueur", "1 oz Plantation 5 Year Barbados Rum", "1/2 oz Smith & Cross Rum", "1 oz Matusalem Platino Rum" ], "instructions": "Shake with ice and strain into a Mr. Bali Hai tiki mug filled with crushed ice. Add straws.", "body_text": "1 1/2 oz Pineapple Juice\n1 oz Lemon Juice\n1/2 oz Simple Syrup\n3/4 oz Galliano Ristretto Coffee Liqueur\n1 oz Plantation 5 Year Barbados Rum\n1/2 oz Smith & Cross Rum\n1 oz Matusalem Platino Rum\nShake with ice and strain into a Mr. Bali Hai tiki mug filled with crushed ice. Add straws.\nLast weekend, Andrea and I visited Drink for their Tiki Sunday nights. To start, bartender Joe Staropoli suggested that I try the classic Mr. Bali Hai. While Joe was busy making Andrea's drink, it was bartender Scott Marshall who appeared with my drink order replete with the coinciding tiki mug! Scott said that he strayed a bit from the recipe in Beach Bum Berry's book. Beside increasing the volumes a bit, he swapped out the call for sour mix for fresh lemon juice and simple syrup, Myers rum for a combination of Plantation Barbados and Smith & Cross, and coffee-flavored brandy for Galliano Ristretto. The original recipe was created at the Bali Hai restaurant in San Diego, and the mug was created to honor the\nstatue\nin front of the restaurant which was modeled after headhunters of the South Pacific.\nSince the mug came with a top, the aroma was not all that evident while enjoying the drink. The sip sung out with pineapple flavors while the swallow was lemon crispness and rum funk from the Barbados and Smith & Cross rums. However, the most noteworthy aspect of the swallow was the coffee liqueur! The Ristretto was pretty stunning with its dark roast coffee flavor that blended well with the darker rums.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGs_AYEnuwBVQ-ZkjRfbSqMQKZAVA4mbaLpiOxQbUKIInEA_tsBo689JU1zpTtBRwMoMMThVDWzhFTFdkvGB5X6V0URRYOZTWGaHQwv5tiZ47pp-stPnGabi_8-cnkJJ1HsF-0NDDSvM/s320/balihai361.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGs_AYEnuwBVQ-ZkjRfbSqMQKZAVA4mbaLpiOxQbUKIInEA_tsBo689JU1zpTtBRwMoMMThVDWzhFTFdkvGB5X6V0URRYOZTWGaHQwv5tiZ47pp-stPnGabi_8-cnkJJ1HsF-0NDDSvM/s800/balihai361.jpg", "comment_count": 0 }, { "title": "the old man, the monk, and the sea", "url": "https://cocktailvirgin.blogspot.com/2010/12/old-man-monk-and-sea.html", "published": "2010-12-23T16:10:00.003-05:00", "updated": "2017-08-23T11:52:59.186-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Cristiana DeLucca", "source": "The Drawing Room", "year": null }, "categories": [ "#drink", "benedictine", "bitters (Angostura)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Fitzgerald Bourbon", "3/4 oz Benedictine", "3/4 oz Lustau Dry Oloroso Sherry", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "1 1/2 oz Old Fitzgerald Bourbon\n3/4 oz Benedictine\n3/4 oz Lustau Dry Oloroso Sherry\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nFor my second cocktail at Drink, bartender Joe Staropoli mentioned a drink he had at the Drawing Room in Chicago. There, bartender Cristiana DeLucca made him the Old Man, the Monk, and the Sea, and she named the drink after the ingredients: Old Weller 107 Bourbon, Benedictine, and sherry, respectively. While Drink did not have Old Weller on hand, the substitution of 100 proof Old Fitzgerald was within the right ball park.\nThe drink started with a nose filled with orange oil and whiskey aromas. A malty and alcohol-hot whiskey sip was quenched by Benedictine and sherry on the swallow. While the sherry component was a little light for my tastes, it did become more forward as the drink warmed up. While drinking the Old Man, the Monk, and the Sea, I asked Joe if Ernest Hemingway himself would enjoy this cocktail since the name riffs on one of his books. Joe replied he was not sure if Hemingway would approve of the drink's sugar content but he could see Ernest drinking one of these on a cold African night. Somehow my notes have the phrase \"a religious Hemingway experience\" which you can parse any way you please.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0faXlCelx5RA8bNKgld3ZVW2hoq7Vlhw7Bvxij9GLqSPC6bvhnLMgBlIWbZ1E7sYibD4BjrL-x9pM-Q8xdLKE2Q1nMcYrlDoeMqoN69_7wKxXcK6V3qOt0JrBK7zP0LKzNVXzSaAKeVI/s320/oldman362.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0faXlCelx5RA8bNKgld3ZVW2hoq7Vlhw7Bvxij9GLqSPC6bvhnLMgBlIWbZ1E7sYibD4BjrL-x9pM-Q8xdLKE2Q1nMcYrlDoeMqoN69_7wKxXcK6V3qOt0JrBK7zP0LKzNVXzSaAKeVI/s800/oldman362.jpg", "comment_count": 0 }, { "title": "gin anthem", "url": "https://cocktailvirgin.blogspot.com/2010/12/gin-anthem.html", "published": "2010-12-23T16:34:00.003-05:00", "updated": "2017-08-23T11:52:10.980-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "dali" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Tara McLaughlin", "source": "Left Coast Libations", "year": null }, "categories": [ "#dali", "bitters (orange)", "gin", "lillet" ], "ingredients": [ "2 oz Plymouth Gin", "1 oz Lillet Blanc", "2 drop Orange Flower Water", "1 dash Orange Bitters" ], "instructions": "Stir with ice and garnish with an orange twist (this drink was shaken, but the original recipe recommends stirring).", "body_text": "2 oz Plymouth Gin\n1 oz Lillet Blanc\n2 drop Orange Flower Water\n1 dash Orange Bitters\nStir with ice and garnish with an orange twist (this drink was shaken, but the original recipe recommends stirring).\nOn Monday after attending the LUPEC Boston holiday party at Trina's Starlite Lounge to raise money and winter clothing for the On the Rise charity, I walked up Beacon Street to get a nightcap at Dalí. After perusing the cocktail menu, I asked bartender Greg Rossi for the Gin Anthem. The drink was created by Tara McLaughlin of the Rob Roy in Seattle; while I did not ask Greg where he acquired the recipe, the drink does appear in\nLeft Coast Libations\n. The Gin Anthem was essentially a citrussy Martini, and the orange blossom water in the ingredients list reminded me of another drink Greg served me a few months ago, namely the\nDama de La Noche\nfrom Charles H. Baker, Jr.'s\nSouth American Companion\n. The Gin Anthem had an orange aroma, and with all five of the ingredients including the gin having some aspect of orange botanicals in it, it was hard to pick out which one was the strongest. The citrus continued on in the sip with perhaps the Lillet contributing the most, and the swallow was orange as well with a slightly bitter zing from the bitters and gin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeMFfZLaDSBb-gxUiJeq52CYPKFCIYTTsjvvU09qfvWlLJLerSNl68FJ_K47TTl5iavPBdkPIFrGxP9RAz0MDUsP-ZUe2NuSkJPSnFsCJ3EudHaKLAZv-4OdMV0gVk85Z8PxytiswL84/s320/ginanthem363.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeMFfZLaDSBb-gxUiJeq52CYPKFCIYTTsjvvU09qfvWlLJLerSNl68FJ_K47TTl5iavPBdkPIFrGxP9RAz0MDUsP-ZUe2NuSkJPSnFsCJ3EudHaKLAZv-4OdMV0gVk85Z8PxytiswL84/s800/ginanthem363.jpg", "comment_count": 0 }, { "title": "avenue", "url": "https://cocktailvirgin.blogspot.com/2010/12/avenue.html", "published": "2010-12-24T17:07:00.005-05:00", "updated": "2017-08-23T11:50:45.467-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "W.G. Crompton", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "#no. 9 park", "applejack", "grenadine", "passion fruit syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Laird's Applejack", "1 1/2 oz Old Fitzgerald Bourbon", "1/2 oz Passion Fruit Syrup", "1 short barspoon Grenadine", "1 drop Orange Blossom Water" ], "instructions": "Stir with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Laird's Applejack\n1 1/2 oz Old Fitzgerald Bourbon\n1/2 oz Passion Fruit Syrup\n1 short barspoon Grenadine\n1 drop Orange Blossom Water\nStir with ice and strain into a cocktail glass.\nOn Tuesday night, I ventured over to No. 9 Park to pay bartender Ted Kilpatrick a visit. One of the drinks off of the menu that Ted recommended was his take on the Avenue that first appeared in the 1937\nCafé Royal Cocktail Book\n. The original created by W.G. Crompton was as follows:\nAvenue\n• 1/3 Bourbon\n• 1/3 Calvados\n• 1/3 Passion Fruit Juice\n• 1 dash Grenadine\n• 1 dash Orange Blossom Water\nShake with ice and strain into a cocktail glass.\nTed mentioned that he found passion fruit syrup instead of the juice to work better; moreover, he changed the proportions around and swapped out shaking for stirring the drink.\nTed's Avenue had an usual fruit aroma with hints of Bourbon. The fruit notes continued on the sip and combined with the whiskey rather well. Moreover, the syrup donated a thick mouth feel that was cleansed by the alcohol heat on the swallow. The end result was tropical, dry, and funky. Indeed, the drink was a lot drier than I expected it to be, and with no citrus in the mix, I have to imagine that Old Fitzgerald did most of the work to beat down the sweetness of the passion fruit syrup and grenadine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpzp1lncAuyKaMkJY1P3dXm1yLH1kMAfbeFqhEaFGzYwqzuUt-LuWKdEB9l_HVhX-UuDgXqLP9huLSCoyEod-XuArEZw3UBu1FudpSUvcy3XWEnGCqHcz_XGJPgeDFQWubT4sZ_S1qnA/s320/avenue364.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpzp1lncAuyKaMkJY1P3dXm1yLH1kMAfbeFqhEaFGzYwqzuUt-LuWKdEB9l_HVhX-UuDgXqLP9huLSCoyEod-XuArEZw3UBu1FudpSUvcy3XWEnGCqHcz_XGJPgeDFQWubT4sZ_S1qnA/s800/avenue364.jpg", "comment_count": 0 }, { "title": "morning glory fizz variation", "url": "https://cocktailvirgin.blogspot.com/2010/12/morning-glory-fizz-variation.html", "published": "2010-12-27T15:02:00.005-05:00", "updated": "2017-08-23T11:49:57.892-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "beer", "egg white", "lemon juice", "scotch", "simple syrup" ], "ingredients": [ "2 oz Glenrothes Single Malt Scotch", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 barspoon Absinthe", "1 Egg White" ], "instructions": "Shake once without ice and once with ice and double strain into a highball glass. Top with ~3 oz of St. Bernardus Tripel beer and add a straw.", "body_text": "2 oz Glenrothes Single Malt Scotch\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 barspoon Absinthe\n1 Egg White\nShake once without ice and once with ice and double strain into a highball glass. Top with ~3 oz of St. Bernardus Tripel beer and add a straw.\nFor my second drink at No. 9 Park, I asked bartender Ted Kilpatrick for an egg drink since his flip- and fizz-fu is strong. The drink he suggested to me was his variation of the\nMorning Glory Fizz\n. The original is believed to be a creation of Harry Johnson from the late 1800s, and David Wondrich described the drink as one of the early and successful attempts at mixing with Scotch. I had the one from Harry Johnson's\nNew and Improved Bartender's Manual\na little over a year ago as I was working my way through the Anvil Bar's\n100 Drinks\nlist. Ted's variation, besides changing the citrus and sugar content, swapped the soda water for a Belgian beer. Moreover, for a Scotch choice, he picked Glenrothes which has some pleasant honey and citrus notes while not being all that smokey.\nThe fizz possessed a glorious foam from the shaken egg white interacting with the lively beer. Unlike the one we made with the peaty Caol Ila, this fizz's aroma was mainly from the absinthe. The Scotch did come through in the flavor though with the sip containing its malt notes along with a sweet lemon flavor. The swallow had the Scotch's smoke along with hints of absinthe and the beer's hops. Furthermore, the Belgian beer functioned well to complement both the Scotch and the citrus in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1coIfQ5QKgrxOIzOL1w92rrp9XJpNxbLoNnCx49_A4NQHlpqmdxc8aNMKsYA6spGPv2KfO7HZ3bThQEf86ZSUW8n2te2pL6G11ysHJCmNm_NoSCcfrOiL6hI7FEhDjmRHo6Pf3s5Lxc/s320/morningglory365.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1coIfQ5QKgrxOIzOL1w92rrp9XJpNxbLoNnCx49_A4NQHlpqmdxc8aNMKsYA6spGPv2KfO7HZ3bThQEf86ZSUW8n2te2pL6G11ysHJCmNm_NoSCcfrOiL6hI7FEhDjmRHo6Pf3s5Lxc/s800/morningglory365.jpg", "comment_count": 0 }, { "title": "dr. cocktail", "url": "https://cocktailvirgin.blogspot.com/2010/12/dr-cocktail.html", "published": "2010-12-27T16:52:00.004-05:00", "updated": "2017-08-23T11:49:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "lime juice", "rum", "swedish punsch" ], "ingredients": [ "2 oz El Dorado 5 Year Rum", "1 oz Housemade Swedish Punsch", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz El Dorado 5 Year Rum\n1 oz Housemade Swedish Punsch\n1 oz Lime Juice\nShake with ice and strain into a coupe glass.\nOn Wednesday, I decided to pay bartender Todd Maul a visit at Clio. For a starting point, Todd recommended the Dr. Cocktail off of the menu for he wanted to show me his recently reformulated Swedish Punsch recipe. He and Randy Wong (of\nHelen the Pacific\nand\nChee Hoo Fizz\nfame) improved on the house recipe to the point that one of Todd's Swedish patrons gave the thumbs up. For the drink, Todd's choice of recipe differed from the Doctor Cocktail in Harry McElhone's 1927\nBarflies and Cocktails\nwhich is equal parts Swedish Punsch, orange juice, and lemon juice. In between Harry's recipe and Todd's was Frank Meier's 1936 one from\nThe Artistry of Mixing Drinks\nwhich is equal parts Swedish Punsch and Bacardi Rum with a teaspoon each of lemon and orange juice; Ted Haigh commented that the addition of rum to the recipe raised the drink to a higher level. The one Todd chose took some elements from Trader Vic who suggested a darker rum than Meier and offered the option of swapping the lemon and orange for lime juice (albeit with different proportions). With Todd's recipe and his housemade Swedish Punsch, this recipe came out with a rather delightful balance.\nThe Dr. Cocktail first presented itself with the spice and funkiness of the Swedish Punsch on the nose. Next, a lightly-sweet lime sip was chased by the aged rum, the lime's crispness, and the punch's dryness from its Batavia Arrack and tea tannins.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYLRkfwItXaoVKEa9DYDyCaiu5UDEbGul_vaG5hS2ldyHeiz78VLJCVD2piDi6VFLq98pAMx66IkkcE9DTPcIv8CKTDJU2vNB6hR660z3Qb9RtEP2ewSzydzetzqZ9cypfJm1x4Nf-gs/s320/doctor366.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYLRkfwItXaoVKEa9DYDyCaiu5UDEbGul_vaG5hS2ldyHeiz78VLJCVD2piDi6VFLq98pAMx66IkkcE9DTPcIv8CKTDJU2vNB6hR660z3Qb9RtEP2ewSzydzetzqZ9cypfJm1x4Nf-gs/s800/doctor366.jpg", "comment_count": 4 }, { "title": "frank-o", "url": "https://cocktailvirgin.blogspot.com/2010/12/frank-o.html", "published": "2010-12-28T15:48:00.003-05:00", "updated": "2017-08-23T11:48:25.726-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "snifter", "technique": "stir", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "cognac", "lemon juice", "lillet", "rum" ], "ingredients": [ "2 oz Frapin VS Cognac", "1/2 oz Plantation Barbados 5 Year Rum", "1/2 oz Luxardo Triple Sec", "1/2 oz Lillet Blanc", "1/2 oz Lemon Juice" ], "instructions": "Stir with ice and strain into a snifter glass with a citrus-flavored sugared (*) rim and a smoked ice cube (**).", "body_text": "2 oz Frapin VS Cognac\n1/2 oz Plantation Barbados 5 Year Rum\n1/2 oz Luxardo Triple Sec\n1/2 oz Lillet Blanc\n1/2 oz Lemon Juice\nStir with ice and strain into a snifter glass with a citrus-flavored sugared (*) rim and a smoked ice cube (**).\n(*) Dehydrated sugar, Cointreau, orange zest, and Middle Eastern black lime. See link below for more information.\n(**) Watch Todd make smoked ice using falernum-soaked wood chips and a blowtorch\nhere\n.\nFor my second drink at Clio last week, bartender Todd Maul wanted to make me the Frank-O. Todd's initial idea was to deconstruct a warm winter drink and make it cold. The drink ended up a variation of the Frank Sullivan cocktail which is also known as the\nHoop La\n, Hey Hey, and Odd McIntyre (sometimes with the recipe listed multiple times under different names in the same book). Instead of equal parts brandy, triple sec, Lillet, and lemon juice, Todd increased the brandy; moreover, he added rum to push it closer to a hybrid with a\nBetween the Sheets\ncocktail -- a Frank Sullivan with the Lillet switched out for rum. Two other tricks were thrown in with the first being a citrus-flavored sugar rim and the second being a smoked ice cube.\nThe Frank-O ended up a bit stronger and drier than a Frank Sullivan. A citrussy sip was followed by Cognac's heat, the rum's funk, and a hint of smoke from the ice cube. The sugared rim functioned to return some of the sweetness to the balance but did not make the drink overly sweet as it can for me in many Sidecar recipes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxR2bRYOtbVRayFyKX39io0jAWQyFpvZnZH7mgy9qa7kZZrWxHuoPCD_D7V5Qbw64bE_Ch8yRfpS6zHES8tWsN4d5oIP_mQrUPEt615lmctzAnJNM7z1BKyzGbStSb5clIXT33KHRzrM/s320/franko367.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxR2bRYOtbVRayFyKX39io0jAWQyFpvZnZH7mgy9qa7kZZrWxHuoPCD_D7V5Qbw64bE_Ch8yRfpS6zHES8tWsN4d5oIP_mQrUPEt615lmctzAnJNM7z1BKyzGbStSb5clIXT33KHRzrM/s800/franko367.jpg", "comment_count": 0 }, { "title": "penicillin flip", "url": "https://cocktailvirgin.blogspot.com/2010/12/penicillin-flip.html", "published": "2010-12-28T16:51:00.006-05:00", "updated": "2025-08-08T12:15:03.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": null, "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (mole)", "bitters (orange)", "egg", "scotch", "simple syrup (ginger)" ], "ingredients": [ "2 oz White Horse Blended Scotch", "1/2 oz Honey-Ginger Syrup", "1 Egg", "1 dash Angostura Orange Bitters", "1 dash Mole Bitters", "1 wide piece Lemon Peel" ], "instructions": "Add ingredients to mixing glass. Twist lemon peel over contents and drop in. Shake once without ice and once with ice, and strain into a cocktail glass. Grate nutmeg over the top and float a barspoon of Laphroaig 10 Year Single Malt Scotch on the surface.", "body_text": "2 oz White Horse Blended Scotch\n1/2 oz Honey-Ginger Syrup\n1 Egg\n1 dash Angostura Orange Bitters\n1 dash Mole Bitters\n1 wide piece Lemon Peel\nAdd ingredients to mixing glass. Twist lemon peel over contents and drop in. Shake once without ice and once with ice, and strain into a cocktail glass. Grate nutmeg over the top and float a barspoon of Laphroaig 10 Year Single Malt Scotch on the surface.\nOn Thursday, I visited Rendezvous for dinner and sat at the bar in front of bartender Scott Holliday. For one of my drinks, Scott wanted to make me a flip that he had made Andrea, namely one based off of Sam Ross'\nPenicillin Cocktail\n. Since egg can hide a bit of sugar, Scott removed the lemon juice and substituted a lemon peel in the mix like in\nLa Florida Cocktail Book\n's\nJosephine Baker\nrecipe.\nOne of the major differences between the flip and the cocktail forms was that the flip was less spicy and more subdued. The flip started with a peat aroma from the single malt float coupled with spice notes from the nutmeg garnish. The smooth, creamy sip contained a surprising amount of bright lemon notes from the peel; moreover, the swallow had the smoke, honey, and ginger elements that round off the regular Penicillin Cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZpKFBjXXOs17q3yH6VZeiWOG5qm_sfO8l64oy9S6FjO1K8uKapC9pGxfQRB6_V-jYCBZkD17Ou0u32yLq03D7b1Kbm8PKPFEbzL-1i9qHKq5JLq-nDShdFZUOy9bZFRagCU4LH_-npk/s320/penicillinflip369.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZpKFBjXXOs17q3yH6VZeiWOG5qm_sfO8l64oy9S6FjO1K8uKapC9pGxfQRB6_V-jYCBZkD17Ou0u32yLq03D7b1Kbm8PKPFEbzL-1i9qHKq5JLq-nDShdFZUOy9bZFRagCU4LH_-npk/s800/penicillinflip369.jpg", "comment_count": 2 }, { "title": ":: fred's top 10 cocktail moments of 2010 ::", "url": "https://cocktailvirgin.blogspot.com/2010/12/freds-top-10-cocktail-moments-of-2010.html", "published": "2010-12-30T16:08:00.003-05:00", "updated": "2019-07-14T20:14:42.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": 2010 }, "categories": [ "*yearend" ], "ingredients": [ "1. The Chee Hoo Fizz Story" ], "instructions": null, "body_text": "I was recently asked what my favorite drink of 2010 was, and in pondering it, I began to think about the year in general. I might have a problem narrowing down my choices for a best drink overall, but I can definitely narrow it down to best drink out and best drink at home for each month. I will save that list for tomorrow, as I figured that I should start with a re-cap of my year. These are numbered but not in any particular order, and I am sure that I missed plenty as I reflected over the last few days.\n1. The Chee Hoo Fizz Story\nRandy Wong, beside creating Tiki recipes, travels around the country as the bassist and band leader for the\nWaitiki 7\nexotica band. When he was in Atlanta, he got to talking to a bartender about Tiki drinks. Soon the bartender wanted to make him a drink, namely the\nChee Hoo Fizz\n, which surprised and amused Randy greatly. Turns out that the bartender reads this blog and unknowingly made the drink for its creator. It is stories like these that make me realize that the blog is more than a drink diary but a disseminator of recipes and a way for Boston bartenders and their creativity to be acknowledged (without having to win a contest or other).\n2. Bottling Day at the Bittermens\nI got the chance to help out the Glassers for one of the Bittermens Bitters production runs. While my bitters batches are usually a quaint handful of bottles each, it was rather intriguing to see how things are done on a much larger scale done as well as properly in a commercial kitchen. Best wishes to their business (and new product releases) in 2011!\n3. Interviewing Brian Rea\nThis year I was formally a writer for the Tales of the Cocktail blog. One of the duties was to pick a seminar and hype it through an interview or other writeup. I was really curious about hearing the life story of\nBrian Rea\nwho had bartended through some of the bleakest decades of American mixology; however, I had never interviewed anyone before. Luckily, Brian made it easy and entertained me with his stories, so it was not stressful in the least after the first few seconds.\n4. TDN: Bumwines!\nDuring Mixoloseum's Thursday Drink Nights, I kept joking that the theme one week should be \"Bumwines\" to see what glorious cocktails could be made with wretched ingredients (akin to what Prohibition-era bartenders might have done). Finally, one week they took me seriously and asked if I would host it. Instead of people avoiding it, they embraced it with an enthusiasm; I was quite impressed that\nsomeone\neven mulled Wild Irish Rose and used it in a cocktail! While I produced a few with interesting names (like the Last Word variation, the Right to Remain Silent, using Berry-flavored Cisco), the most tasty resorted to a Prohibition trick -- using honey. My bright red Bee's Knees variation as a tribute to the Red Dye #40-colored bees in Brooklyn tasted pretty decent as the honey syrup smoothed over the horrid aftertaste of Berry Cisco.\n5. Rum Tasting at Steve Remsberg\nRight after Tales of the Cocktail was over, we had the privilege of attending a rum tasting at Steve Remsberg's house. It was Andrea's inquiries about Old New England Rum during the week that scored us the invitation, and she relays the\nstory\nbetter than I. I think the pre-Castro Cuban Rum aged in sherry casks was the most memorable spirit to have hit my lips this year.\n6. Bartender on Acid\nOne of the drinks I came up with at a Thursday Drink Night was a \"revamped classic\" of the Surfer on Acid, but switching the coconut rum and Jägermeister to Smith & Cross and Fernet-Branca, respectively. I come to find out that Drink in Fort Point heard about the\nrecipe\nand made up a pitcher of it one night which completely sold out (apparently, it has gotten made other times as well). Perhaps that could make it my most influential drink of 2010, with the\nStamos Gin Fizz\nbeing the winner of 2009 (download a PDF of\ndrink cards\nthat contain this recipe and others).\n7. Hanging out at the Boston Shaker\nWhen Adam Lantheaume re-opened up the Boston Shaker store in Davis Square, Andrea became his first employee. Her job had just ended and this opportunity provided her a good sabbatical. Over the months that Andrea worked there, I got the chance to hang out there and watch the business grow and succeed. Best wishes to Adam and the Boston Shaker in 2011!\n8. Birthday Bar Crawl\nWell, since Andrea was working at the Boston Shaker store on my birthday, I decided to celebrate on my lonesome by visiting Eastern Standard. Followed by Clio. And then meeting up with Andrea at Trina's Starlite Lounge. Many thanks to Hugh Fiore, Todd Maul, and Emma Hollander for making my birthday this year quite amazing.\n9. Absinthe Bar Crawl\nSpeaking of bar crawls, we got invited on the Pernod Ricard Absinthe Bar Crawl. Beside the great food and drink at Stoddard's, Russell House Tavern, and Drink, the transportation in gangster era limousines capped off the night. That and a late night round of Rittenhouse 100 shots with the bartenders of Drink. Yeah, maybe I did not need that last shot, but it was well worth it later.\n10. Wait, I need a number 10?\nI will probably think of something crafty after I hit submit (sort of like the naming of this\ndrink\n), but what can I say -- it has been a great year and this post is #400 for 2010. Between Tales of the Cocktail, local events like Bartenders on the Rise, attending a Cognac blending seminar, hosting Mixology Monday: Tea, and other zaniness, I guess having I am a little indecisive on how to wrap it up. One memory worth that comes to mind was a minor sense of accomplishment I experienced during Tales of the Cocktail. On Sunday night, we returned from a last visit to the Cure bar (post rum tasting). We bumped into Paul Clarke in front of the Monteleone, and we all decided to get a nightcap at the Carousel Bar. After a Vieux Carré and much slurring conversation, the carousel just stopped. Wow, we closed the Carousel Bar! While it was a pleasure to have the disorienting spinning cease, it was a symbolic moment that our adventure was over (save for us getting up a few hours later to catch an 8am flight out). So I guess there is a number 10 after all.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeTS9io1sTHSjPObdNuVwHEZ-s0zSGF7_scRuCZDDdr4lHSk3X3Xz4WzOkSqO4cwUziKy42q9Nx5z6tQc81VRXJK8cNrGQoiIcVyKjPI4S2GjqG4yYLzLr3YJQg7jbOdItNAbyArp8Vg/s320/bitterbottle.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RBpkEaSOakZuiolQz3iBGIBMMbJ4ay2_A1_KKnxwELhz-5iM6foW7w1l6uI3D6pn5KUabRJW59lp7GgjDTesTWhNjd9ISqM-FYGc1V58ea5C0UukBBEvFn4saST9cO73D1D95I1_GIA/s320/rumtasting.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GvXK-YQcG_LI5Zj80krx1mtFiK_m-8TwWbKm_doPq99WodwypgScfjSXPYPI-G1b_SdXBSfKlYJwbjsNAf5REfYKQ5OHb1bCZYkuMrL3KCgIgA8KL1btLQQGB4pfn46wgYQaseOUZPo/s320/absinthebarcrawl.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeTS9io1sTHSjPObdNuVwHEZ-s0zSGF7_scRuCZDDdr4lHSk3X3Xz4WzOkSqO4cwUziKy42q9Nx5z6tQc81VRXJK8cNrGQoiIcVyKjPI4S2GjqG4yYLzLr3YJQg7jbOdItNAbyArp8Vg/s800/bitterbottle.jpg", "comment_count": 8 }, { "title": ":: fred's picks for the top cocktails of 2010 (out) ::", "url": "https://cocktailvirgin.blogspot.com/2011/01/freds-picks-for-top-cocktails-of-2010.html", "published": "2011-01-01T11:19:00.008-05:00", "updated": "2019-07-14T20:14:30.712-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "When I was asked what my favorite cocktail of 2010 was, I really did not have an answer. And after looking through the year's entries, I still do not have an answer. Therefore, I will make it easier on myself and break it down by month (month I wrote about it, not month it was quaffed). And to cop out even further, I will divide up it up into two posts with one having the best drink out at a bar or event and the other having the best drink at home sourced from an ancient tome, modern magazine, or even Twitter. Lastly, I should add that my choices were influenced by two factors -- tasty and unique -- in some odd formula; getting served a delicious drink that was like no other has to count for a lot.\nJanuary:\nFor the best drink out, I selected Deep Ellum's\nSan Francisco Nog\n; with San Francisco being the United States' Fernet Branca drinking capital, the rest of the drink concept's should mentally fall into line. The runner up was Audrey Saunders'\nEarl Grey MarTEAni\nserved at Green Street; this drink was part of my mental preparations for hosting\nMixology Monday: Tea\nlater that month.\nFebruary:\nWithout a doubt, Misty Kalkofen's\nRumbustion Flip\nat Drink was the winner. Alas, that is my name for it as she came up with it on the fly. The combination of dry oatmeal stout, Old Monk Rum, and allspice dram smoothed over with egg made this drink a winner. A similarly delightful egg-beer-rum concoction was had later in the year at Eastern Standard where Kevin Martin served me the\nChocolate Flip\n.\nMarch:\nYes, another egg drink -- No. 9 Park's\nOrinoco\n. What won me over was the pairing of espresso and a copious amount Angostura Bitters. As a runner up, I chose Ryan Lotz of Lineage's equally bitter-heavy\nFritz\naptly named after an abstract expressionist artist.\nApril:\nSkipping over from egg drinks but sticking with bitter heavy ones, I chose\nDon's Little Bitter\ncreated by Don Lee and served by Sam Treadway at Drink. This digestif taken to another level later influenced me in creating the\nOrange Scaffa\n. Honorable mentions go to the theatrics of Ted Gallager's\ntiki drink\nat Craigie on Main and to the best named drink of the year, Emma Hollander's\nOne Armed French Hooker\n.\nMay:\nReturning to egg drinks for a moment, I picked LeNell Smothers'\nGood Humor\nmade by Derric Crothers at Green Street; for such a simple drink -- essentially an Aperol egg nog -- it made for a delightful dessert cocktail! Runner up or perhaps tied was Aaron Butler's\nScottish Play\nat Russell House Tavern; the combination of intense Scotch and funky Cynar was delicious. I was later reminded of this when Scott Holliday served me his Cynar-laden\nRum Scaffa\nat Rendezvous in November.\nJune:\nMy pick was Ben Sandrof's\nSilent Order\n. Green Chartreuse paired with muddled basil and lime juice and softened with water, it was like a\nGreen Ghost\ncrossed with a\nChartreuse Swizzle\n.\nJuly:\nWith Tales of the Cocktail, there was a lot of competition; however, a simple and surprisingly delicious drink won out -- Tim Stone's\nLapsang Martinez\nat the Beefeater event. The combination of smoke, grape, and gin was good enough to repeat later that evening instead of opting for something new. For a runner up, Ben Sandrof's Mai Tai variation named after a lizard with two penuses, the\nCuban Anole\n(Ben did not know about the anatomy fact when he created the drink, but was quite amused when he learned about it).\nAugust:\nAs an early harbinger of Autumn, the\nHoneymoon Cocktail\nat Lineage as they worked their way through Ted Haigh's book was a winner. Honorable mention goes to Todd Maul's bittered High Hat, the\nSimon\n, at Clio, and the\nJimmy Lane Swizzle\nat Eastern Standard.\nSeptember:\nScrawled on the border of my notes was that September was the toughest month to pick a winner. There was the old school elegance of Harry Johnson's\nBrandy Fix\nexecuted by Ted Kilpatrick at No. 9 Park, and the new school herbal stylings of April Watchel's\nElisabeth Aplegate\nat The Gallows which paired cucumber, anise, and hyssop flavors. Similarly, in parallel fashion, there were Scott Holliday's reworked classic, the\nRabbit Stick\n(based on the Boomerang) at Rendezvous and Carrie Cole's herbal and cucumber sparkling number,\nFin du Saison\nat Craigie on Main. Since I did not give props to the Cure's\nSherry Cobbler\n\"garnish[ed] with berries of the season\" that I had during Tales, I will have to give the nod to the classic Brandy Fix (it is as good an excuse as any, I guess).\nOctober:\nOctober did have a lot of amazing drinks as well, but Bobby McCoy's\nSpanish Caravan\nat Island Creek Oyster Bar stands out. The combination of apple brandy, tequila, sherry, and dram coupled with the apple chip garnish was pretty spectacular. Ted Gallagher's introducing me to Pineau des Charentes in the\nMarksman\nat Craigie on Main and Kai Gagnon's choice of late season naturally fermented honey in Bergamot's\nHoney Bearer\nwere tasty learning experiences!\nNovember:\nWith colder weather comes the return of the egg drinks. I had to call it a tie between John Mayer's berryful\nPride of the Neighborhood\nat Craigie on Main and Ted Kilpatrick's vanilla and caramel\nBulls Eye Flip\nat No. 9 Park. Honorable mention for a non-egg drink goes to California Gold's\nUnion Station Swizzle\nat Drink.\nDecember:\nAnother toughly contested egg-off. Ben Sandrof's\nPu-erh Flip\nused a fermented green tea that donated incredible funkiness and maltiness to the drink versus No. 9 Park's Ted Kilpatrick's re-working of the classic\nMorning Glory Fizz\nusing a Belgian beer as the sparkling agent. While Ted's drink would be perfect today after last night's New Year's celebration, the introduction to the amazing flavor of the Pu-erh tea is hard to beat.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": ":: fred's picks for the top cocktails of 2010 (in) ::", "url": "https://cocktailvirgin.blogspot.com/2011/01/freds-picks-for-top-cocktails-of-2010_02.html", "published": "2011-01-02T14:03:00.004-05:00", "updated": "2025-03-19T09:58:42.512-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "To finish up the trilogy of my year end wrap ups, I figured that I should revisit all of the recipes we tried at our home bar this year. Our cocktail book library expanded this year with older books like\nBottoms Up\nand\nThe How and When\nand new releases like\nLeft Coast Libations\nand\nAbsinthe Cocktails\n, and with this growth, the wealth of resources I can pull recipes from has increased. While most of the drinks are pre-existing recipes, a few were created for Thursday Drink Nights and other events and a couple of these even found publication in places like the\nMutineer Magazine\n, on menus, or winning a cocktail contest. Just like my summary of the drinks I had out in 2010, I will go month by month and recap the top libations I experienced in my kitchen.\nJanuary:\nThe best drink in January did not come by way of new cocktail book or old, but by way of Twitter! The Anvil in Houston tweeted the recipe for\nThe Eulogy\n, a Last Word variation using Batavia Arrack, Yellow Chartreuse, falernum, and lime. Interestingly, Chuck Taggart of the\nGumbo Pages\nmade it down to Houston and reported back that the Anvil makes the drink with Strega instead of Yellow Chartreuse, so either liqueur will work. As a runner up, another WTF recipe from the\nRogue\nBeta Cocktails book proves to be a tasty potation (despite our doubts, no recipe from that book has failed us). The\nBroken Shoe Shiner\ncreated at the Violet Hour impressed us greatly despite the ingredients list giving us pause.\nFebruary:\nFebruary's best drink comes not from Twitter but from a Peruvian cocktail book that our friend Héctor gave to us. The\nZambito\npaired up coffee-infused Pisco with lime to make a surprisingly rich and complex Sour drink. The runner up recipe, the\nEsmeralda\n, came via text message after speaking to our St. Germain rep, Kate, who fetched the recipe from Ben Sandrof, the creator. With the St. Germain being balanced by lime and with the cachaça being complemented by a smoky Scotch rinse, this Daisy was a gem.\nMarch:\nI narrowed March down to two drinks that I found equally as enjoyable. The\nMadelaine Cocktail\nfrom the 1947\nTrader Vic\nwas another delightful Daisy with lemon and lime countering Drambuie liqueur. Perhaps it was the Treaty Oak aged white rum that helped to make this drink succeed. The other drink was also a rum one, the\nHappy Daze\nfrom the\nCafé Royal Cocktail Book\n. Despite the silly name, the light complexity of flavors that Lillet and a touch of Swedish Punsch added to the rum made for an elegant drink.\nApril:\nThis month's winner came from a copy of Green Street's cocktail book; the\nJoe's Fashion\nwas crafted by Misty Kalkofen for a James Beard event in 2007 and the combination of Punt e Mes and Chinese 5 Spice syrup really worked well with apple brandy. The runner up came from Stan Jones'\nComplete Barguide\n; the\nPort Antonio\nwas a Tiki drink that, like the Zambito, reminded me how great coffee and lime flavors pair up.\nMay:\nWe started Julep season off with a bang; the\nPlatonic Julep\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\nhad European stylings as it paired sherry with Yellow Chartreuse as the spirit. Another Julep we had in May should win the year's tastiest virgin cocktail (yes, Cocktail Virgin does have some virgin cocktails) which I presented for the Tom Waits Mixology Monday, namely the\nTea Julep\nfrom the 1920\nWhat to Drink\nwritten by the Jerry Thomas of Temperance drinks, Bertha Stockbridge. The runner up for May was simple but elegant -- the\nPerfect Lady\nfrom\nLatin Quarter Souvenir Book Of Cocktails & How To Mix Them\n; the substitution of the Pink Lady's applejack and grenadine for a quality Crème de Pêche was delightful.\nJune:\nMy picks for June stem from Ted Saucier's\nBottoms Up\n; Saucier's tome was the earliest recipe for the Last Word, and these two are variations of it. The\nD.J.\nwas created at the Detroit Athletic Club where the Last Word was born; the equal parts number varies from the Last Word by using sweet vermouth and grapefruit in place of Green Chartreuse and lime (oh, and a hazelnut garnish). The\nCalifornie Place\n, however, was created in Cannes, France. While it is not equal parts, the recipe uses dry vermouth's crispness in place of the Last Word's lime to make a great aperitif cocktail.\nJuly:\nJuly's winner should have been had a bar, but Eastern Standard lacked the seasonally obtained liqueur, Becherovka. Using our old bottle, we were able to make Bobby McCoy's winning\nElixir Alpestre\nrecipe. As a runner up, the equal parts\nOne Way\nfrom\nCafé Royal Cocktail Book\nreminded me of the Perfect Lady with peach and lemon flavors with the addition of Swedish Punsch.\nAugust:\nThe Secret Sherry Society provided us with our top pick, Thomas Waugh's\nDelores Park Swizzle\n. Sherry, tequila, citrus, ginger, and other spices made for a superb drink! A solid drink worth mentioning was created here in Boston decades ago; the\nParker House Punch\nfrom\nBottoms Up\nis not full of razzle-dazzle but succeeds with a strong, classic touch.\nSeptember:\nThe\nEmerson Cocktail\nfrom Jacques Straub's 1914 book\nDrinks\nwas a rather memorable find in September. A Martinez-like drink with the addition of lime is one that I ought to repeat with the Ransom Old Tom Gin we recently purchased. Also of note is that the Emerson appears on Todd Maul's menu at Clio. For a runner up, I went with another modified classic. The\nGeorgetown Club Cocktail\nfrom Charles H. Baker, Jr.'s\nSouth American Companion: Up & Down the Andes with Jigger, Beaker, & Flask\nwas like a Bacardi Dry supplemented by falernum or a Palmetto with the spiced syrup in place of bitters. I was reminded of this dry aperitif wine plus falernum combination when I had the\nNo. 65\nat Hungry Mother a few weeks back.\nOctober:\nThe Secret Sherry Society helped to welcome in Autumn with Erick Castro's\nFrench Toast Flip\n! Maple syrup, malt, smoke, and cinnamon added to the egg to give a remembrance of breakfasts past. As a runner up, Espolón Tequila provided me H. Joseph Ehrmann's\nAshes to Ashes\nas a chocolate, sherry, and cinnamon tribute to Day of the Dead.\nNovember:\nAndrea chimed in on November and considered Kelley Swenson's\nCeleriac\nfrom\nLeft Coast Libations\nher favorite at-home drink of the year! The combination of pineapple and celery bitters made this drink a stunner. To offer up my pick, I will go with Martin Cate's\nDead Reckoning\nwhich I spotted on the TastingTable website and in Beach Bum Berry's\nRemixed\n. This Autumnal-themed Tiki drink contained multiple layers of flavor.\nDecember:\nA pair of interestingly spiced drinks made the top two for December. Kelly Slagle's\nPort of Funchal\nspotted on a TastingTable article was a great beer cocktail that contained Madeira, ginger, and lime for a tasty highball. And Evan Zimmerman's\nMinor Threat\nfrom\nAbsinthe Cocktails\nutilized rose water quite well.\nOf all the\noriginal\ncocktails created this year, a few caught attention. A variation on the classic Petion variant, the\nPetition\n, and the orange and cinnamon-flavored\nPeniques\nappeared in the\nMutineer Magazine\nthis year, and the Vieux Carré-like\nHasta Manazana\nwill appear in their next issue. The\nBean's Necktie\nchampagne cocktail took first place in the Embury Cocktails' competition. Drinks like the\nZeeland\nand\nBartender on Acid\ngot served at bars. And a\nmilk punch\nflavored with Wu Wei tea was a big hit at the party I brought it to (the guests emphatically requested that I published the recipe for it).\nThere you go. That's the year in summary. May 2011 bring good tidings to all, and may we raise a cup together (or in a virtual sense) soon!", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "rapa nui", "url": "https://cocktailvirgin.blogspot.com/2011/01/rapa-nui.html", "published": "2011-01-03T17:26:00.004-05:00", "updated": "2026-01-12T16:11:17.027-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Kit Paschal", "source": "Eastern Standard", "year": 2011 }, "categories": [ "#eastern standard", "bauchant", "lime juice", "orange juice", "rum", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "1/2 oz Smith & Cross Rum", "2 oz Blood Orange Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Bauchant Orange Liqueur" ], "instructions": "Shake with ice and strain into a water goblet filled with crushed ice. Float a 1/2 oz of Lustau East India Solera Sherry on top, and garnish with an orange slice and cherry speared with a cocktail umbrella. Add straws.", "body_text": "1 1/2 oz Old Monk Rum\n1/2 oz Smith & Cross Rum\n2 oz Blood Orange Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Bauchant Orange Liqueur\nShake with ice and strain into a water goblet filled with crushed ice. Float a 1/2 oz of Lustau East India Solera Sherry on top, and garnish with an orange slice and cherry speared with a cocktail umbrella. Add straws.\nOn Christmas Eve, I decided to venture down to Eastern Standard for dinner and drinks. For my first drink, I asked bartender Hugh Fiore for the Rapa Nui off of their recently expanded Tikisms section. I had never heard of the drink before and I was correct in guessing that it was an original. The creator, bartender Kit Paschal, came by later to tell me about the genesis of the Rapa Nui. Kit had watched the movie \"180° South\" about a guy who retraces the \"epic 1968 journey of his heroes Yvon Chouinard and Doug Tompkins to Patagonia... [and] along the way he gets shipwrecked off Easter Island\" (IMDB's summary). The movie spoke about the Rapa Nui who are the native Polynesian inhabitants of Easter Island and their struggles, and he created this drink in their honor. Also as a fitting tribute, I was requesting a drink with Smith & Cross to help celebrate Eric Seed's (the importer of Smith & Cross and the rest of the Haus Alpenz line) birthday from afar.\nThe Rapa Nui possessed a rather fruity aroma from the blood orange and sherry with hints of rum poking through. As for the taste, a citrus sip was chased by Old Monk's richness on the swallow; moreover, the Smith & Cross was rather notable flavor throughout the drink. In addition, over successive sips, the cinnamon notes from the syrup built up and added a nice degree of spice on the swallow. Lastly, I was greatly impressed at how well this drink paired with the citrus and mixed greens and vinaigrette salad I had ordered.\nAfter I put this drink in my 2011 top cocktails of the year\npost\n, Eastern Standard updated their menu with the above thank you.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhix46NBT_UTAEOzl-aY0gMmGKCc-9bzi0XMO-7jB2pPJV-qxNmvhUDtqxH3r0AuLkxcF8K8pYiGR5id7tympwdKWKuzw14_M_HoDEoyjN-hkW0xs53jy2Spd5O9tL-bStAQ3XBKNCul-I/s320/rapanui370.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsXzE15yuYc78x3MtJ30HLfUaWT9_sGHU3_WeCmYj1gErzY7FyTpByQBkLoU-_I7RzJCCKMnaEL9r21PhihJRuW9a2lOe3I5jc3JDqqn82B0A4jvlL0_yqoq8CBT9Va-AzxhmnmLSoHo/s320/rapanuiIMAG0131.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhix46NBT_UTAEOzl-aY0gMmGKCc-9bzi0XMO-7jB2pPJV-qxNmvhUDtqxH3r0AuLkxcF8K8pYiGR5id7tympwdKWKuzw14_M_HoDEoyjN-hkW0xs53jy2Spd5O9tL-bStAQ3XBKNCul-I/s800/rapanui370.jpg", "comment_count": 1 }, { "title": "farmhouse flip", "url": "https://cocktailvirgin.blogspot.com/2011/01/farmhouse-flip_03.html", "published": "2011-01-03T18:15:00.003-05:00", "updated": "2017-08-23T11:41:18.283-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "egg", "maple syrup", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Walnut-infused Bourbon (*)", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Maple Syrup", "2 dash Angostura Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a cocktail coupe and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Walnut-infused Bourbon (*)\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Maple Syrup\n2 dash Angostura Bitters\n1 Egg\nShake once without ice and once with. Strain into a cocktail coupe and garnish with freshly grated nutmeg.\n(*) While I did not ask how they infused the whiskey, here is a\nrecipe\nfor walnut-infused Cognac. Bourbon plus Nocino Walnut Liqueur might work as well.\nFor my second drink of the night at Eastern Standard, I requested from bartender Kit Paschal a drink, the Farmhouse Flip, that Andrea had ordered a few weeks back and greatly enjoyed. Amusingly, without knowing, I asked Kit to make Hugh Fiore's drink just like I asked Hugh to make Kit's Rapa Nui. When I mentioned this to Kit, he replied that it was a good way to ensure the continuity of their cocktail program if they could replicate each other's recipes.\nThe Farmhouse Flip prospered from the nutmeg garnish which complemented the maple syrup aroma. The sip was full of autumnal notes from the walnut and maple syrup, and the swallow contained the Bourbon and nutty sherry flavors. Indeed, Kit commented that, \"you would think it'd be too nutty with the sherry and the infused Bourbon, but it is not.\" He also commented that Hugh's drink would have more staying power on the Eastern Standard menu if it were not for the seasonal-themed ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FPHZkUBblKHr9GU24UhGFjE2UXLX3dhcN5DTk96gzJzTx-sw4vHTY0xazBV6IJSGs34eXn3YBtjxPzGMjUfBDLgnxbNOrXpd0tfiwxhyphenhyphengB1eVwEDAEVjfLnQv_C18Axa4FiONrbEca8/s320/farmhouse371.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FPHZkUBblKHr9GU24UhGFjE2UXLX3dhcN5DTk96gzJzTx-sw4vHTY0xazBV6IJSGs34eXn3YBtjxPzGMjUfBDLgnxbNOrXpd0tfiwxhyphenhyphengB1eVwEDAEVjfLnQv_C18Axa4FiONrbEca8/s800/farmhouse371.jpg", "comment_count": 1 }, { "title": "caledonian", "url": "https://cocktailvirgin.blogspot.com/2011/01/caledonian.html", "published": "2011-01-05T18:32:00.003-05:00", "updated": "2017-08-23T11:40:42.198-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Naomi Levy", "source": null, "year": null }, "categories": [ "#eastern standard", "champagne", "lemon juice", "orange juice", "pimento dram", "scotch", "tea" ], "ingredients": [ "2 oz Dewar's Blended Scotch", "1 oz Rooibos Tea Syrup", "1/2 oz Lemon Juice", "1/4 oz Orange Juice", "6 drop Pimento Dram" ], "instructions": "Shake with ice and strain into a highball glass filled with fresh ice. Top with 1 oz Champagne and add a straw.", "body_text": "2 oz Dewar's Blended Scotch\n1 oz Rooibos Tea Syrup\n1/2 oz Lemon Juice\n1/4 oz Orange Juice\n6 drop Pimento Dram\nShake with ice and strain into a highball glass filled with fresh ice. Top with 1 oz Champagne and add a straw.\nFor my third drink on Christmas Eve, I asked bartender Kit Paschal for the Caledonian. Kit laughed and said that a fourth bartender should show up and make this one for it was Naomi Levy's creation. Sadly, I did not get a chance to ask Naomi about the genesis of her recipe as she was busy making drinks at the service station for the thirsty patrons seated at tables behind me. No doubt that the whisky base factored into the drink being named for what the Romans called the Scottish Highlands.\nThe Caldonian greeted me with a smoky nose and sparkling wine aroma, and the flavor was dominated by malt, peat, allspice, and citrus. The Rooibos tea syrup contributed by softening the Scotch and complementing the citrus notes. Moreover, this softening was balanced by the crispness gained from the sparkling wine and lemon on the swallow.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "flickering ember", "url": "https://cocktailvirgin.blogspot.com/2011/01/flickering-ember.html", "published": "2011-01-05T18:56:00.003-05:00", "updated": "2017-08-23T11:39:42.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (orange)", "bitters (other)", "champagne", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Appleton Reserve Rum", "1 oz Cruzan Blackstrap Rum", "3/4 oz Burnt Sugar Syrup (*)", "2 dash Urban Moonshine Maple Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a couple glass. Top with 2 oz Kenwood Sparkling Wine.", "body_text": "1 1/2 oz Appleton Reserve Rum\n1 oz Cruzan Blackstrap Rum\n3/4 oz Burnt Sugar Syrup (*)\n2 dash Urban Moonshine Maple Bitters\n1 dash Angostura Orange Bitters\nShake with ice and strain into a couple glass. Top with 2 oz Kenwood Sparkling Wine.\n(*) Put Demerara sugar cubes in a sauce pan, douse with El Dorado 151 Proof Rum, and light on fire. To the remnants, add an equal part of water to dissolve the caramelized sugar into syrup.\nOn Sunday right after Christmas, Andrea returned just in the nick of time to make it into Boston before the blizzard made driving impossible. Soon it was time for dinner and we went foraging for food in Central Square and had the often traditional Christmas Indian dinner, albeit a few days late (in fact, bartender Hugh Fiore was surprised two nights before that I dined at Eastern Standard instead of India Quality in Kenmore). After dinner, we realized that most places were closed due to the extreme inclement weather; however, we determined through either Facebook or Twitter that Russell House Tavern was indeed still open. After we went in through the side entrance so we did not track snow and salted slush into the restaurant, we were glad that we made their early last call. For a drink, I asked head bartender Aaron Butler for the Flickering Ember.\nThe Flickering Ember had a dark aroma from the blackstrap molasses-laden rum and the maple bitters that was lightened by orange notes from the second bitters in the drink. The sip was incredibly rich with blackstrap and caramel notes, and the swallow was crisp and rather orange from the sparkling wine and Angostura Orange Bitters, respectively. With the pervasive orange note, I commented that the Flickering Ember reminded me of a less bitter (rum)\nSeelbach\nCocktail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAgpAPlflRfURhBYoS76t3uqLequ0i0KBJdVW_cxUErXQHQ3vkmltONhqJYxm3tJjo8czLOcx8Q7L9bTnY4aRHg8Nyj5l_nTiYPYVF_Fb489Y7E0niUB2S4WuXeaBJJsfJmUsphA_YUQ/s320/flickering372.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAgpAPlflRfURhBYoS76t3uqLequ0i0KBJdVW_cxUErXQHQ3vkmltONhqJYxm3tJjo8czLOcx8Q7L9bTnY4aRHg8Nyj5l_nTiYPYVF_Fb489Y7E0niUB2S4WuXeaBJJsfJmUsphA_YUQ/s800/flickering372.jpg", "comment_count": 0 }, { "title": "baltimore egg nog", "url": "https://cocktailvirgin.blogspot.com/2011/01/baltimore-egg-nog.html", "published": "2011-01-06T16:57:00.005-05:00", "updated": "2017-08-23T11:38:33.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "O.H. Byron", "source": "Modern Bartender's Guide", "year": 1884 }, "categories": [ "brandy", "cream", "egg", "madeira", "rum", "sugar" ], "ingredients": [ "1 oz Madeira (Blandy's 5 Year)", "1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1/4 oz Rum (Coruba)", "3 oz Milk", "1 Egg", "3/4 tsp Sugar", "1 pinch Cinnamon", "1 pinch Nutmeg" ], "instructions": null, "body_text": "1 oz Madeira (Blandy's 5 Year)\n1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1/4 oz Rum (Coruba)\n3 oz Milk\n1 Egg\n3/4 tsp Sugar\n1 pinch Cinnamon\n1 pinch Nutmeg\nDissolve sugar in the milk and then add rest of ingredients. Shake once without ice and once with. Strain into a rocks glass or large punch cup and garnish with freshly grated nutmeg.\nTwo Mondays ago, I was still awaiting my Tom & Jerry cups to arrive, so I started looking at egg nog recipes to stave off that craving. For a drink, I selected the Baltimore Egg Nog as the use of Madeira seemed rather unique. After looking through several books in our collection, I used the one in O.H. Byron's 1884\nModern Bartender's Guide\n; most other recipes called for a lot more milk which would have made for a rather large and dilute drink. Moreover, O.H. Byron's recipe called for the whole egg instead of just the yolk, and this egg white might have taken the place of the other's additional dairy.\nThe nutmeg garnish contributed greatly to the drink's aroma. Flavor-wise, the Coruba Rum and Fundador brandy on the sip greatly complemented the Madeira on the swallow. Moreover, the egg and milk served to smooth out the sharp oxidized notes of the Madeira but still allowed it to donate a good amount of character to the end of the sip. Unfortunately, I think I was a bit light on the pinches of cinnamon and nutmeg for the spices levels were on the subtle side.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZX4TGJ8KFERo6i8AdUm0f9x5kDVayofO8_itAG7m3sBVPRUjY_6eQW5Af4NH6PjxqHbb8qPA4W6Zcg1NxxHSUppbm2W9s3IY8g0zPaAj-ndOodq-ow7SWKGnboyFyLan9GaAUEj0evrQ/s320/baltimore373.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZX4TGJ8KFERo6i8AdUm0f9x5kDVayofO8_itAG7m3sBVPRUjY_6eQW5Af4NH6PjxqHbb8qPA4W6Zcg1NxxHSUppbm2W9s3IY8g0zPaAj-ndOodq-ow7SWKGnboyFyLan9GaAUEj0evrQ/s800/baltimore373.jpg", "comment_count": 0 }, { "title": "[mochi flip]", "url": "https://cocktailvirgin.blogspot.com/2011/01/mochi-flip.html", "published": "2011-01-07T16:10:00.003-05:00", "updated": "2017-08-23T11:37:42.074-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (other)", "egg", "gin", "honey", "tea" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "3/4 oz Honey Syrup (1:1)", "3 dash Housemade Tea Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Double strain into a rocks glass and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Plymouth Gin\n3/4 oz Honey Syrup (1:1)\n3 dash Housemade Tea Bitters\n1 Egg\nShake once without ice and once with. Double strain into a rocks glass and garnish with lemon oil from a twist.\nTwo Wednesdays ago, Andrea and I went down to Deep Ellum for dinner where bar owner Max Toste was behind the stick. When we asked him what was new, he stated that he was quite proud of his new tea bitters recipe. The bitters are an infusion of the rather smoky Lapsang Souchong and other black teas, lemon and orange peel, and honey in a rye whiskey base. Upon inquiring what he had come up with using these bitters, he listed a few, and a rather simple flip idea to highlight the bitters seemed most appealing.\nThe lemon twist provided most of the aroma to the drink. The sip contained the honey and black tea flavors while the swallow was filled with the smokiness and gin notes. Indeed, with the simple ingredients list, the bitters shone through rather well. While discussing my thoughts about the drink with Max, he aptly commented that the flip reminded him of Japanese green tea Mochi ice cream desserts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxb547eqe85Kl4FXphRVR3WAdm46pZftmaUpDUeEogz4Ndot58-m8YsuUs_Em3mRsq1ss8QDhzlUU2mfatqjgsGB0PutNAycn5DxYvPYP_uLaxXWUMw16ZRlfj6cW6sCjCJowTr5TLNM/s320/teabitters374.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxb547eqe85Kl4FXphRVR3WAdm46pZftmaUpDUeEogz4Ndot58-m8YsuUs_Em3mRsq1ss8QDhzlUU2mfatqjgsGB0PutNAycn5DxYvPYP_uLaxXWUMw16ZRlfj6cW6sCjCJowTr5TLNM/s800/teabitters374.jpg", "comment_count": 0 }, { "title": "weekly special", "url": "https://cocktailvirgin.blogspot.com/2011/01/weekly-special.html", "published": "2011-01-07T20:10:00.003-05:00", "updated": "2017-08-23T11:37:08.632-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "UKBG Approved Cocktails", "year": 1937 }, "categories": [ "gin", "grapefruit juice", "kümmel", "maraschino" ], "ingredients": [ "1/3 Grapefruit Juice (1 oz)", "1/3 Gin (1 oz Cascade Mountain)", "1/6 Maraschino Liqueur (1/2 oz Luxardo)", "1/6 Kümmel (1/2 oz Helbing)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Grapefruit Juice (1 oz)\n1/3 Gin (1 oz Cascade Mountain)\n1/6 Maraschino Liqueur (1/2 oz Luxardo)\n1/6 Kümmel (1/2 oz Helbing)\nShake with ice and strain into a cocktail glass.\nTwo Thursday nights ago, it was time for cocktails, and we decided to try the Weekly Special from the\nUKBG Approved Cocktails\nbook. The book was compiled in 1937 by the bartenders guild in London almost in parallel with the\nCafé Royal Cocktail Book\n. The goal was to create a standardized set of recipes, decrease the number of overlapping cocktail names, and thus reduce the confusion on the customers' as well as bartenders' behalves. The book was apparently the first major attempt at standardizing cocktails, although that is probably akin to the first attempts to herd cats. I was drawn to the Weekly Special for it was an unique recipe (to me) and it called for the caraway-flavored liqueur kümmel that appeared to be softened by grapefruit and Maraschino.\nThe Weekly Special greeted the nose with caraway, Maraschino, and grapefruit aromas. Moreover, a sweet grapefruit sip was chased by Maraschino and kümmel on the swallow. Andrea thought the drink was \"like a kümmel Pegu Club,\" while I likened it to a caraway-tinged and mint-less\nSeventh Heaven\n. Indeed, the grapefruit functioned well to mellow out the often harsh notes of the kümmel. In addition, it proved to be a good combination and Andrea likened it to how well grapefruit works with tequila and mezcal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYYaqCfz36pNnRHq-NKmlLQ1iWv22W-z6Kqtlrwsv_Qt1xKcn8s4a_NbpoDQoi2i9omK9v6WL5aihiuRQibRCkwIzEWFBjyw7KKKVJTmim_0pzWFDmi8wypdirUZxhxEraUgTUZqtdmM/s320/weeklyspecial375.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYYaqCfz36pNnRHq-NKmlLQ1iWv22W-z6Kqtlrwsv_Qt1xKcn8s4a_NbpoDQoi2i9omK9v6WL5aihiuRQibRCkwIzEWFBjyw7KKKVJTmim_0pzWFDmi8wypdirUZxhxEraUgTUZqtdmM/s800/weeklyspecial375.jpg", "comment_count": 1 }, { "title": "tom & jerry", "url": "https://cocktailvirgin.blogspot.com/2011/01/tom-jerry.html", "published": "2011-01-09T17:00:00.005-05:00", "updated": "2017-08-23T11:36:32.591-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": null, "categories": [ "*hot", "cream", "cynar", "egg", "rum", "sugar" ], "ingredients": [ "2 Eggs (separated into whites and yolks)", "3 oz Sugar", "1/2 oz Aged Rum (Coruba)", "1/10 tsp Ground Clove", "1/10 tsp Ground Nutmeg", "1/10 tsp Ground Allspice (~3 berries)" ], "instructions": "Garnish with grated nutmeg.", "body_text": "2 Eggs (separated into whites and yolks)\n3 oz Sugar\n1/2 oz Aged Rum (Coruba)\n1/10 tsp Ground Clove\n1/10 tsp Ground Nutmeg\n1/10 tsp Ground Allspice (~3 berries)\nBeat yolks until watery and then add rum and spices. Beat egg whites separately (I shook in a cobbler shaker containing a balled up Hawthorn spring) until whites are stiff. Fold yolk mixture into the whites. Thicken with sugar until the mix has the consistency of cake batter. This is enough batter for six 4 oz servings (see below) or three 8 oz servings depending on your mug size.\nPre-warm each cup with boiling water (and dump), and then add:\n1 part Batter\n1 part Spirit\n2 part Hot Milk (hot water is okay, but less rich)\nGarnish with grated nutmeg.\nTwo Saturdays ago, I could not wait to use my newly purchased vintage Tom & Jerry cups that I bought off of eBay. When I mentioned my acquisition, a friend asked if I were going to smash them. She responded to my confusion by sending me a link that contained the factoid that, \"the practice of smashing mugs after drinking was a common ritual well into the 1950's,\" which made me wonder why so many mug sets exist. Actually, I am sure that many were unused presents since making the batter is slightly labor intensive; similarly, this is why most people are contented with store-bought Pasteurized egg nog instead of making their own (and apparently, commercial frozen Tom & Jerry batter does exist or at least existed).\nAndrea had written about\nTom & Jerry\n's she had around town two years ago including a Fernet one that Scott Holliday at Rendezvous made her. Moreover, plenty of other people have recently written about Tom & Jerry's in their blogs, including\nLUPEC Boston\n,\nScience of Drink\n, and\nQ Mix-a-Lot\nto name but three; however, I wanted to document my first attempt at making it at home.\nThere are a multitude of recipes out there that differ in the order of things such as to where and when the sugar is added. The recipe in Jerry Thomas lists an incredible 5 pounds of sugar per dozen eggs (nearly quintuple the sugar in my recipe!), but the text then states to add only enough to acquire the right consistency. One pound of sugar seemed about right (given the variety of recipes in my other books) so I scaled appropriately. To get the egg whites firm, I tried whisking them; once I got bored at my ineffectual technique, I resorted to using a balled up Hawthorn spring in a shaker. Within two minutes of vigorous shaking, I had perfectly prepared egg whites! The technique helped to generate an exquisitely light and fluffy texture to the batter and the final drink.\nFor our first round, I gave the quirky amaro Cynar a try; if the\nCynar Flip\ncould be so delicious, then a Cynar & Jerry could not be too far off? The drink greeted me with a steamy nutmeg aroma, and there was plenty of allspice, nutmeg, and clove flavors that accompanied the Cynar funk on the swallow. While it was good, it was a bit light on the alcohol kick and, in the end, was not as stunning as the Cynar Flip. Therefore, I moved on to round two: Smith & Cross. Using the adage \"if something tastes good with rum, it will only taste better with Smith & Cross\" in mind, I set my plan into action. Wow, this was the winner. Smith & Cross packs a punch both in proof and in taste and definitely made for a delightful and unique Tom & Jerry. Andrea even commented that this rum helped to bring out a salty or briny note to the flavor profile I am not sure if this is from the rum itself or from the egg mixture. Moreover, she proffered the name \"Tom Smith & Jerry Cross\" for the concoction. And no, we did not smash our precious little cuplets.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fby_dxFapEF5e7u6YNwnczdJyYLvdb5Oxtu6SMiMEI6zTzefJwj4i4yClPV1O_Mg8R_iGJaiLD1Rxz3BVnD7J9dYWUg83poEZBdMSuzbTz-DhrObXywRhGi2Ds63Mw2KYjLU7LRoqqY/s320/tomjerry377.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fby_dxFapEF5e7u6YNwnczdJyYLvdb5Oxtu6SMiMEI6zTzefJwj4i4yClPV1O_Mg8R_iGJaiLD1Rxz3BVnD7J9dYWUg83poEZBdMSuzbTz-DhrObXywRhGi2Ds63Mw2KYjLU7LRoqqY/s800/tomjerry377.jpg", "comment_count": 0 }, { "title": "snap point", "url": "https://cocktailvirgin.blogspot.com/2011/01/snap-point.html", "published": "2011-01-10T16:06:00.009-05:00", "updated": "2017-08-23T11:34:53.810-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Bobby McCoy", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "bitters (orange)", "chartreuse (yellow)", "gin", "quinquina" ], "ingredients": [ "1 1/2 oz Ransom Old Tom Gin", "1 1/2 oz Bonal", "1 barspoon Yellow Chartreuse", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 1/2 oz Ransom Old Tom Gin\n1 1/2 oz Bonal\n1 barspoon Yellow Chartreuse\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nTwo Sundays ago, Andrea and I popped into the Island Creek Oyster Bar for a cocktail. The Snap Point caught my eye on the menu for it paired up the new Ransom Old Tom Gin with Bonal quinquina and Yellow Chartreuse, and I asked bartender Ginny Edwards to make one. Midway through my drink, head bartender Bobby McCoy stopped by and told me about the Snap Point. His concept was a winter aperitif loaded with Alpine spice that would not ruin the palate. Given the equal parts gin and aromatized wine capped off with a barspoon of yellow Chartreuse, I asked Bobby if the\nSan Martin\nwas his starting point. While he was familiar with the drink, his inspiration was the Bonal and Chartreuse; since these two ingredients are made in the same region in France, the pairing seemed a natural one to him.\nThe Snap Point began with a citrus aroma of lemon oil from the twist and orange from the bitters. Next, the sip was slightly sweet with grape notes, and the swallow contained a wealth of botanical complexity along with the orange from the bitters. While the Chartreuse and Bonal both played a role in the swallow, the Ransom Old Tom donated some intriguing juniper, clove, peppercorn, and pinelike notes to the mix. Indeed, the gentle sip was chased by a spicy swallow; however, as the drink warmed up, the gentle sip aspect dissipated a bit. In the end, the drink reminded me less of a San Martin and more like a bitter\nMartinez\nCocktail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWM6fqudHL3-SSnhUzObZrwo9V7Qd-ayZoHEFFbL63G7LAlj4HLMD0O9JADD9REI2pMdFVyYT8UlL0Ov3Hvcn1OYC769t3JhwAGLS3Hn0DfT_cZcCLEh5lF6z3udGHXq9KUhAggszjLzE/s320/snappoint378.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWM6fqudHL3-SSnhUzObZrwo9V7Qd-ayZoHEFFbL63G7LAlj4HLMD0O9JADD9REI2pMdFVyYT8UlL0Ov3Hvcn1OYC769t3JhwAGLS3Hn0DfT_cZcCLEh5lF6z3udGHXq9KUhAggszjLzE/s800/snappoint378.jpg", "comment_count": 0 }, { "title": "twelve gauge", "url": "https://cocktailvirgin.blogspot.com/2011/01/twelve-gauge.html", "published": "2011-01-10T18:58:00.005-05:00", "updated": "2017-08-23T11:34:07.647-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Lance Mayhew", "source": "Cocktail Collective", "year": null }, "categories": [ "averna", "campari", "orange juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Bulleit)", "3/4 oz Averna", "3/4 oz Campari", "3/4 oz Orange Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist to the recipe and double strained to remove the citrus pulp.", "body_text": "3/4 oz Bourbon (Bulleit)\n3/4 oz Averna\n3/4 oz Campari\n3/4 oz Orange Juice\nShake with ice and strain into a cocktail glass. I added an orange twist to the recipe and double strained to remove the citrus pulp.\nAfter returning home two Sundays ago, we were in the mood for a nightcap so I started flipping through the\nCocktail Collective\nbook which I had recently bought. I had spotted a posting about it on Jacob Grier's\nblog\nfor he was the editor of this collection of both classic and modern recipes (the link contains two ways to buy it). The one that seemed to fit our mood was the Twelve Gauge by Lance Mayhew of Portland, Oregon. The recipe's entry gave no indication of why the drink was called that; I surmised that since the drink is in the Last Word vein, a twelve gauge shotgun could perhaps help to end an argument? Actually, closer than the Last Word itself would be Kevin Martin's\nEsprit d'Escalier\nand Sam Ross'\nPaper Airplane\nas these are all Bourbon, citrus, and double amari recipe.\nThe Twelve Gauge greeted my nose with orange and herbal aromas. Indeed, the orange continued on in the sip along with a caramel note from the Averna. On the swallow, the Campari and Averna paired up to make a delightful dark Aperol-like flavor. Moreover, the liqueurs modified the orange juice in an interesting way such that it tasted somewhere between blood orange and grapefruit juice. Lastly, the Bourbon contributed a bit of richness and helped to tie everything together without being overly distinctive.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlz3sMvp3_UlgcXJbpvCHtV-ntmF4iYJT184Iu6YPG2vqXQzkCvc5JgM4luhG1e5psKAxs7GEyVIx7-RvrBLcEEI9yuJu6tGvXpgAoX5oGuXmyukfMw9JjH90f8YNZyEHLN4dnEfliEyQ/s320/twelvegauge379.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlz3sMvp3_UlgcXJbpvCHtV-ntmF4iYJT184Iu6YPG2vqXQzkCvc5JgM4luhG1e5psKAxs7GEyVIx7-RvrBLcEEI9yuJu6tGvXpgAoX5oGuXmyukfMw9JjH90f8YNZyEHLN4dnEfliEyQ/s800/twelvegauge379.jpg", "comment_count": 0 }, { "title": "jabuticaba", "url": "https://cocktailvirgin.blogspot.com/2011/01/jabuticaba.html", "published": "2011-01-11T16:48:00.003-05:00", "updated": "2017-08-23T11:33:30.557-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Stephen Shellenberger", "source": "Pomodoro", "year": null }, "categories": [ "#pomodoro", "campari", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal", "1 oz Campari", "1 oz Jabuticaba Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Mezcal\n1 oz Campari\n1 oz Jabuticaba Liqueur\nStir with ice and strain into a rocks glass.\nTwo Mondays ago, Andrea and I finally paid a visit to Pomodoro in Brookline where Stephen Shellenberger tends bar on Mondays and Tuesday nights. I had previously written here about a drink Stephen created when he was at Dante called the\nAlto Cucina\nthat we made at home; in addition, I enjoy reading Stephen's profound blog posts in the\nBoston Apothecary\n. However, we had not sat at his bar before and were looking forward to rectifying this. For my first drink, Stephen mentioned something he had just made for Will, one of the bartenders from Drink who was sitting to my right. The drink contained an odd ingredient, Licor de Jabuticaba, that was made from a grape-like black fruit that is native to Brazil and was developed as part of their experimental agriculture program. Indeed, the liqueur possessed a curious flavor akin to a Concord grape but sharper. Stephen is always mentioning great and affordable products that we can get in the area -- everything from Cape Verdian rum to Azorean passion fruit liqueur -- so I was excited to try one of his creations using one of these exotic ingredients.\nStephen paired the liqueur with mezcal and Campari. While the nose smelled very smoky from the mezcal, the sip was a pleasing berry note followed by the smoke and atringency of the mezcal. The Jabuticaba's berry flavor was accentuate by the Campari, and the combination of the two made for a taste comparable to the vermouth-amaro Punt e Mes. When I let Andrea have a taste, she was rather surprised that \"Campari really gets smacked around [here]!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzbtuKUwoq32-19Jk0_kmil3-jAAxlPaTOWftFR9PtRMa8u4r8jtcmXgpTHtDIU9HV2wF_1Kh2gWd2SqHJn59lkmGTcQMOjo2u2frN3Kv6rMiRhn6mN85xa_iF3eOTbQSeKXz7Vv6B58/s320/jabutic380.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzbtuKUwoq32-19Jk0_kmil3-jAAxlPaTOWftFR9PtRMa8u4r8jtcmXgpTHtDIU9HV2wF_1Kh2gWd2SqHJn59lkmGTcQMOjo2u2frN3Kv6rMiRhn6mN85xa_iF3eOTbQSeKXz7Vv6B58/s800/jabutic380.jpg", "comment_count": 0 }, { "title": "[stephen's whiskers]", "url": "https://cocktailvirgin.blogspot.com/2011/01/stephens-whiskers.html", "published": "2011-01-12T15:10:00.003-05:00", "updated": "2017-08-23T11:32:56.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": null, "categories": [ "#pomodoro", "bitters (orange)", "curacao", "gin", "orange juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Gin", "3/4 oz Sweet Vermouth", "3/4 oz Dry Vermouth", "3/4 oz Citronage Orange Liqueur", "3/4 oz Sour Orange Juice", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and double strain into a wine glass. Twist a sour orange peel over the top.", "body_text": "3/4 oz Gin\n3/4 oz Sweet Vermouth\n3/4 oz Dry Vermouth\n3/4 oz Citronage Orange Liqueur\n3/4 oz Sour Orange Juice\n1 dash Regan's Orange Bitters\nStir with ice and double strain into a wine glass. Twist a sour orange peel over the top.\nTowards the end of dinner at Pomodoro in Brookline, bartender Stephen Shellenberger said that he had one sour orange left and asked if I wanted a cocktail made with it. When he described the fruit as having an almost lemon-like acidity to it, I was curious to taste what it could do to a cocktail as compared to regular orange juice. The recipe he selected was the classic Satan's Whiskers which has been reappearing around town lately such as at Deep Ellum where it is called McGuirk's Whiskers after the infamous Boston bartender\nJoe McGuirk\n; however, this one was going to be a lot crisper in balance due to the citrus selection.\nThe sour orange twist provided a clementine-like aroma, and this clementine-like note returned in the finish along with the gin botanical notes. Overall, the drink did prove to be a lot drier and more interesting than I remember the original being. Stephen commented that the Satan's Whiskers still holds true today due to the alliteration of orange notes and the\ntonal modifiers\nthat tie it all together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcp93Le5fv9DMVth9MUiwbb7Sagk9zo7_deNVRguzW3gGgdmCWNfMONiQJkvy-PC79kWfy0naYp6yKGgjviLLLMaHUKt_pVrcCnV5in_VrdRhga0xsRkiTfny_IZQMV4ap2WB1Nuxw_RA/s320/whiskers381.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcp93Le5fv9DMVth9MUiwbb7Sagk9zo7_deNVRguzW3gGgdmCWNfMONiQJkvy-PC79kWfy0naYp6yKGgjviLLLMaHUKt_pVrcCnV5in_VrdRhga0xsRkiTfny_IZQMV4ap2WB1Nuxw_RA/s800/whiskers381.jpg", "comment_count": 0 }, { "title": "ford cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/01/ford-cocktail.html", "published": "2011-01-12T16:33:00.003-05:00", "updated": "2017-08-23T11:32:10.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Modern American Drinks", "year": 1895 }, "categories": [ "benedictine", "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Old Tom Gin (1 oz Ransom)", "1/2 jigger Dry Vermouth (1 oz Noilly Prat)", "3 dash Benedictine (1 barspoon)", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1/2 jigger Old Tom Gin (1 oz Ransom)\n1/2 jigger Dry Vermouth (1 oz Noilly Prat)\n3 dash Benedictine (1 barspoon)\n3 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nLast Wednesday, I was looking through George J. Kappeler's\nModern American Drinks\nwhen I spotted the Ford Cocktail that seemed like it would make good use of the Ransom Old Tom Gin we bought just a short while ago. I was quite curious as to what Ford the drink was named after for the book was published in 1895, one year before Henry Ford completed his self-propelled Quadricycle. And of course, President Gerald Ford would not even have been born for almost two more decades. My searching uncovered that Ted Haigh had already confronted this issue. Ted surmised that the drink could have been named for Malcolm Webster Ford, the \"famed champion athlete, journalist, and great-grandson of Noah Webster.\" The Ford family lived in New York and perhaps would have been gossip-worthy in the nearby Holland House where Kappeler tended bar.\nThe Ford Cocktail greeted my nose with orange oil and spice; the botanical notes seemed to be derived more from the Benedictine than the Old Tom though. On the tongue, the sip was herbal and woody with an almost orange pith flavor, and the swallow contained a lot of spice and orange notes. The most notable pairing was how the sharp note of the Noilly Prat Dry Vermouth complemented the botanicals in the Ransom Old Tom Gin. Overall, the drink was pretty dry but surprisingly flavorful given the recipe's modified Martini base.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0lEKVTLqtjR5DpattzAsqLynPiw9tq9wWJ9HeE39crTPMyA0SjVn5DACsggr-NqLS00RCYYKzuSvZmHOPfU_2v1A_WLQ7ydUNO8QcY6F6CVmcgVuvw_qB023HiL8rmZe4XbxEos38Y8/s320/ford383.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0lEKVTLqtjR5DpattzAsqLynPiw9tq9wWJ9HeE39crTPMyA0SjVn5DACsggr-NqLS00RCYYKzuSvZmHOPfU_2v1A_WLQ7ydUNO8QcY6F6CVmcgVuvw_qB023HiL8rmZe4XbxEos38Y8/s800/ford383.jpg", "comment_count": 1 }, { "title": "x.y.z.", "url": "https://cocktailvirgin.blogspot.com/2011/01/xyz.html", "published": "2011-01-12T17:57:00.003-05:00", "updated": "2017-08-23T11:31:27.432-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Cocktails: How to Mix Them", "year": null }, "categories": [ "gin", "lemon juice", "simple syrup", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Dry Gin (Blue Coat)", "3/4 oz Sweet Vermouth (Vya)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/2 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. I double strained and added a lemon twist.", "body_text": "3/4 oz Dry Gin (Blue Coat)\n3/4 oz Sweet Vermouth (Vya)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/2 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass. I double strained and added a lemon twist.\nOn Thursday, I spotted the X.Y.Z. in Robert Vermeire's\nCocktails: How to Mix Them\nand the description of \"this cocktail is made exactly like the Bronx, but lemon juice is used instead of orange juice, and a little plain syrup or gomme is added to sweeten the cocktail\" made me think of the citrus variation in\nSatan's Whiskers\nI had earlier in the week. The text distracted me from realizing that I was about to prepare a Perfect Martini crossed with a Gin Sour, and indeed, I was curious as to what a sweetened-lemon Bronx would be like. There is another X.Y.Z. cocktail that appeared a few years later in\nThe Savoy Cocktail Book\nwhich I have had before; that one is essentially a rum Sidecar and is well worth trying in its own right.\nSince the drink is one quarter spirits, half vermouth, and a quarter sweetened juice, I decided to go with a higher proof gin to add some kick to it and selected Blue Coat at 94 proof. For the Sour portion, I figured that two parts lemon to one part simple syrup would keep a similar balance as orange juice would in the Bronx. The drink started with a lemon and sweet vermouth aroma. The citrus sip started off slightly sweet, but after a few sips in, the drink became a bit more crisp. The swallow contained the vermouths' wine taste followed by a cleansing juniper-laden botanical finish. In the end, the X.Y.Z. was a lot more interesting than my memories of the overly smooth Bronx being.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCnZFkAj-EMITKUzCNUujENzwfHiGkniYXjWSabyUv7xKun6qrlW_tVQdpQrvKYSeyJz57P_-DaujJHcKvxIDpljNk09YzBQdOxQHwxbv7l0gpOeMsgEFc6bLWIOAZsi-7p6NbQMmPGA/s320/xyz384.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCnZFkAj-EMITKUzCNUujENzwfHiGkniYXjWSabyUv7xKun6qrlW_tVQdpQrvKYSeyJz57P_-DaujJHcKvxIDpljNk09YzBQdOxQHwxbv7l0gpOeMsgEFc6bLWIOAZsi-7p6NbQMmPGA/s800/xyz384.jpg", "comment_count": 0 }, { "title": "prestoman", "url": "https://cocktailvirgin.blogspot.com/2011/01/prestoman.html", "published": "2011-01-13T16:27:00.003-05:00", "updated": "2017-08-23T11:30:56.295-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Harry McElhone", "source": "Barflies and Cocktails", "year": 1927 }, "categories": [ "absinthe", "brandy", "orange juice", "vermouth (sweet)" ], "ingredients": [ "4 part Brandy (2 oz Pedro Domecq Fundador Solera Reserva)", "1 part Sweet Vermouth (1/2 oz Vya)", "1 part Orange Juice (1/2 oz)", "1 dash Absinthe (1/2 barspoon La Muse Verte)" ], "instructions": "Shake with ice and double strain into a cocktail glass. I added an orange twist.", "body_text": "4 part Brandy (2 oz Pedro Domecq Fundador Solera Reserva)\n1 part Sweet Vermouth (1/2 oz Vya)\n1 part Orange Juice (1/2 oz)\n1 dash Absinthe (1/2 barspoon La Muse Verte)\nShake with ice and double strain into a cocktail glass. I added an orange twist.\nLast Friday, I began to flip through my 1930 reprint of\nJimmy Late Of Ciro's\nas it was still on the kitchen counter after researching the X.Y.Z. (spotting it there was what triggered me to consider the drink and hunt out the original in Vermeire). There, I spotted the Prestoman, and the recipe made me think of a brandy-based\nMonkey Gland\nalbeit with the grenadine swapped out for sweet vermouth. After making the drink, I discovered that Erik Ellestad had written about the recipe as it appears in the\nSavoy Cocktail Book\nas the\nPresto Cocktail\n; moreover, Erik traced the Prestoman back to Harry McElhone's 1927\nBarflies and Cocktails\n. Erik made the similar comparison to the brandy Monkey Gland, but he also compared it to a brandy Maurice (a Bronx made with a dash of pastis).\nThe Prestoman greeted the senses with an anise and orange aroma. On the sip, the brandy's richness combined with the smoothness of the orange juice, while the swallow highlighted the herbal complexity from the vermouth and absinthe. Indeed, the extra body from the Spanish brandy and extra flavor from the sweet vermouth made the Prestoman a bit superior to the Monkey Gland in my book.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8s0mSnEPQIWgwqEdFgS8bqoZPzdx2zRd5xgcYUdHR4FNNOLNCffC0k4xhBrGRMvlAvLfHhqSC9c8SM2Y7w7GVrGUI0zLbK6_OoOHmKO15QDt4JglGh2BHgBykDDBXdKRlZ3-HPTweyM/s320/prestoman385.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8s0mSnEPQIWgwqEdFgS8bqoZPzdx2zRd5xgcYUdHR4FNNOLNCffC0k4xhBrGRMvlAvLfHhqSC9c8SM2Y7w7GVrGUI0zLbK6_OoOHmKO15QDt4JglGh2BHgBykDDBXdKRlZ3-HPTweyM/s800/prestoman385.jpg", "comment_count": 0 }, { "title": "the bitter end", "url": "https://cocktailvirgin.blogspot.com/2011/01/bitter-end.html", "published": "2011-01-14T19:40:00.006-05:00", "updated": "2017-08-23T11:30:26.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Yanni Kehagiaras", "source": "Left Coast Libations", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "grapefruit juice", "lime juice", "rum (white)" ], "ingredients": [ "2 oz White Rum (Pritchard's)", "1 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Velvet Falernum", "2 dash Angostura Bitters" ], "instructions": "Build in an 8 oz highball glass. Fill with crushed ice and swizzle to mix. Float a 1/4 oz Angostura Bitters.", "body_text": "2 oz White Rum (Pritchard's)\n1 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Velvet Falernum\n2 dash Angostura Bitters\nBuild in an 8 oz highball glass. Fill with crushed ice and swizzle to mix. Float a 1/4 oz Angostura Bitters.\nOn Saturday night, I opened up\nLeft Coast Libations\nand found Yanni Kehagiaras's The Bitter End calling out to me. Yanni's Swizzle-style drink recipe specified Flor de Caña 4 Year White Rum, and I best approximated that spirit with Pritchard's White Rum. Beside the two dashes of Angostura Bitters in the mix, the drink was capped off with a hefty slug of bitters which lurked on top of the drink waiting for the glass to be drained by a straw. These bitters along with the falernum donated a rich clove, cherry, and spice aroma. The sip was a light citrus flavor that was neither sweet nor crisp, while the swallow had the heat of the white rum paired up with clove, spice, and some bitterness. And as expected by the name, toward the end of the drink, there was indeed an embittered spice bomb waiting at the bottom of the highball glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7WjnwP32hsf6QJzRFqY9A88iiONLVJlnCZjJK10QwUqyxNYMFzIE0vemsUEcla1PxhM8YR0FHKMBBiL9l2LCe2W2CFJuWXgizb5YotCc_nX3oxdg7Fj_-Tw_sj6W-ZCG0mrCuN02v6U/s320/bitterend386.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7WjnwP32hsf6QJzRFqY9A88iiONLVJlnCZjJK10QwUqyxNYMFzIE0vemsUEcla1PxhM8YR0FHKMBBiL9l2LCe2W2CFJuWXgizb5YotCc_nX3oxdg7Fj_-Tw_sj6W-ZCG0mrCuN02v6U/s800/bitterend386.jpg", "comment_count": 0 }, { "title": "hot shot", "url": "https://cocktailvirgin.blogspot.com/2011/01/hot-shot.html", "published": "2011-01-14T20:17:00.003-05:00", "updated": "2017-08-23T11:29:48.592-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ben Joseph", "source": "1937 UKBG Approved Cocktails", "year": 1937 }, "categories": [ "bitters (Angostura)", "cherry brandy", "lime juice", "rum" ], "ingredients": [ "50% Siegert's Bouquet Rum (1 1/2 oz El Dorado 3 Year)", "33 1/3% Cherry Heering (1 oz)", "11 1/9% Angostura Bitters (1/3 oz, 2 tsp)", "5 5/9% Lime Juice (1/6 oz, 1 tsp)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a small lime twist to the drink.", "body_text": "50% Siegert's Bouquet Rum (1 1/2 oz El Dorado 3 Year)\n33 1/3% Cherry Heering (1 oz)\n11 1/9% Angostura Bitters (1/3 oz, 2 tsp)\n5 5/9% Lime Juice (1/6 oz, 1 tsp)\nShake with ice and strain into a cocktail glass. I added a small lime twist to the drink.\nAfter making The Bitter End on Saturday night, I still had some lime juice left over and I decided it was time to make a drink I had spotted in the 1937\nUKBG Approved Cocktails\na few weeks back. This recipe, the Hot Shot, was created by Ben Joseph and reminded me of the\nBulldog\nwith some of the lime's crispness swapped for Angostura Bitters. I figured that if my palate was already warped by the Angostura-heavy Bitter End, this was truly the perfect time to give this strange recipe a try. The Siegert's Bouquet Rum that the recipe calls for was a Trinidad Rum produced by the Angostura Company; I substituted El Dorado 3 Year, but my later research suggests that I should have used something darker and better aged.\nThe Angostura Bitters contributed a nice froth to the shaken drink. While the Angostura was not as abundant in the aroma as it was in The Bitter End, it contributed along with the cherry and lime. The sip was slightly sweet and full of cherry notes and vanilla from the rum, and this sweetness was dried out on the swallow by the Angostura's spices and the lime juice's crispness. Moreover, the cherry notes continued on in the swallow to complement the lime and Angostura flavors. With each additional sip, the spice level grew especially the clove. From the name, I was tempted to shoot the drink; however, I am glad that I sipped it to the end. For a similarly bizarre embittered Cherry Heering drink, there is also the\nPinto\nfrom around the same time era.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9y-HkfDlmDZhI_rodi-zVJS-gJFR3XwBd6oISRSSL01EmGcCxp_Ps4k5leUhw-P4QXX3r6cJ_p6Ug6uNpbnfmDRMLqXVYQgtZLYDiqX37UxSzxzzkdBScyx_30C6bRS-OcvJynaqmlMM/s320/hotshot388.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9y-HkfDlmDZhI_rodi-zVJS-gJFR3XwBd6oISRSSL01EmGcCxp_Ps4k5leUhw-P4QXX3r6cJ_p6Ug6uNpbnfmDRMLqXVYQgtZLYDiqX37UxSzxzzkdBScyx_30C6bRS-OcvJynaqmlMM/s800/hotshot388.jpg", "comment_count": 0 }, { "title": "momisette sour", "url": "https://cocktailvirgin.blogspot.com/2011/01/momisette-sour.html", "published": "2011-01-15T18:34:00.003-05:00", "updated": "2017-08-23T11:29:10.179-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kai and Paul", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "egg white", "genever", "lemon juice", "orgeat", "pastis", "simple syrup" ], "ingredients": [ "2 oz Bols Genever", "1/2 oz Pastis d'Autrefois", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 barspoon Orgeat", "1 Egg White" ], "instructions": "Shake once without ice and once with, and double strain into a rocks glass. Add 3 ice cubes and a straw, and garnish with 3 drops of orange blossom water.", "body_text": "2 oz Bols Genever\n1/2 oz Pastis d'Autrefois\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 barspoon Orgeat\n1 Egg White\nShake once without ice and once with, and double strain into a rocks glass. Add 3 ice cubes and a straw, and garnish with 3 drops of orange blossom water.\nOn Sunday night, Andrea and I went over to Bergamot for a nightcap after eating at VeeVee in Jamaica Plain. Instead of the digestif I desperately needed, I was lured in by a pastis drink which often makes for a better aperitif instead. The Momisette Sour was Kai and Paul's modification of the classic Parisian drink, the Momisette:\nMomisette\n• 1 oz Pastis\n• 1/4 oz Orgeat\nServe in a highball glass with ice. Top with soda or mineral water (often a bottle is provided so the drink can be topped off to taste).\nThe name translates into \"little mummy\" and is a take on a French shooter, La Momie, which is half jigger of pastis and a half jigger of mineral water. In between the Momisette and Bergamot's Momisette Sour is the Egg Suissesse which adds an egg white (and a shaking step) to the traditional Momisette. Indeed, the Momisette Sour included not only the egg white but lemon, simple syrup, and a hearty dose of Bols Genever; however, the soda water was dropped and the drink was served as lowball.\nThe orange blossom water garnish paid dividends in the aroma department as it contributed greatly along with the pastis' anise. On the tongue, the lemon and herbal sip contained a good amount of maltiness from the Genever, and the swallow was dominated by the anise note. While the orgeat was rather subtle in the drink, it did appear as a lingering note at the end of the sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbACJTdg-YyxX2F_15xvtRTP8wNfdW8zSikkqhVS2sUymbVaAMvhdSjWo7LEj2GyH_tbPe6Ld9c2RhLGMn5xn80hyphenhyphenJz0a2DCcCc8m3IV3QgF-5avfgHVld-1YiNwu8jLqFlmtSVonFYjU/s320/momisette389.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbACJTdg-YyxX2F_15xvtRTP8wNfdW8zSikkqhVS2sUymbVaAMvhdSjWo7LEj2GyH_tbPe6Ld9c2RhLGMn5xn80hyphenhyphenJz0a2DCcCc8m3IV3QgF-5avfgHVld-1YiNwu8jLqFlmtSVonFYjU/s800/momisette389.jpg", "comment_count": 0 }, { "title": "painkiller", "url": "https://cocktailvirgin.blogspot.com/2011/01/painkiller.html", "published": "2011-01-15T22:15:00.003-05:00", "updated": "2017-08-23T11:27:44.436-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": null, "source": "Soggy Dollar Bar", "year": 1971 }, "categories": [ "#eastern standard", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "2 oz Rum Blend (*)", "1 oz Pineapple Juice", "1 oz Orange Juice", "1 oz Coconut Cream" ], "instructions": "Shake with ice and strain into a snifter glass filled with crushed ice. Garnish with freshly grated nutmeg and add two straws. Shake with crushed ice and pour into a tall glass or Tiki mug. Garnish with cinnamon, nutmeg, a pineapple stick, a cinnamon stick, and an orange wheel.", "body_text": "2 oz Rum Blend (*)\n1 oz Pineapple Juice\n1 oz Orange Juice\n1 oz Coconut Cream\nShake with ice and strain into a snifter glass filled with crushed ice. Garnish with freshly grated nutmeg and add two straws.\n(*) A combination of Bacardi Gold, Appleton Reserve, Cruzan Blackstrap, and Lemon Hart 151.\nOn Monday after I DJ'd down the street, Andrea and I went to Eastern Standard for dinner and drinks. Of all the drinks on their Tiki-isms section of the cocktail menu, the only one I had not tried was the Painkiller. While I have read the recipe several times at home in Beachbum Berry's and other books, I was always deterred by the size of the drink; perhaps it was also the call for Pusser's Rum which I lack and coconut cream which I often do not stock at home. Berry's recipe is as follows:\nPainkiller\n• 2 1/2 oz Pusser's Navy-Strength (or dark Jamaican) Rum\n• 4 oz Pineapple Juice\n• 1 oz Orange Juice\n• 1 oz Coconut Cream\nShake with crushed ice and pour into a tall glass or Tiki mug. Garnish with cinnamon, nutmeg, a pineapple stick, a cinnamon stick, and an orange wheel.\nEastern Standard's version greatly decreases the pineapple juice quotient and alters the rum content and volume slightly (besides toning town the garnish list). While Pusser's trademarked the Painkiller in 1989, according to Berry, when the drink was created in 1971 at the Soggy Dollar Bar in the British Virgin Islands, they used a combination of Mount Gay and Cruzan dark rums. Therefore, Eastern Standard's mix pays a bit of tribute to the original, pre-trademarked version (the trademark apparently only extends to the sale of bottled beverage and not the recipe itself). And yes, according to bartender Kevin Martin, Eastern Standard did buy up as much of the remaining Lemon Hart 151 stock in the area as they could after the company stopped producing it, and they freely use it in their house rum blend.\nInitially the drink's nose was dominated by the nutmeg garnish, but after a while, a bit of the pineapple aroma crept in. On the sip, a smooth coconut flavor gently played on the tongue, while the swallow contained the pineapple and the rums' heat and richness. Indeed, the rums added some zing to the pineapple juice's sharp notes. The orange juice, however, was not very detectable in the flavor profile and could have melded with the more dominant pineapple juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIM9qMRWejFnoa-2Qp75eq1ySJjeGbf8Vms4sYRD_LbLmvCq0Lj6Wylh_kFS6LupXSX6tn8qm2ddJh1PCx9wViJGCQ1REObJKz5xQWHsrnAPw1Ix3NXIZN2c5WD7lEWxSYZsLLaJigZ6I/s320/painkiller390.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIM9qMRWejFnoa-2Qp75eq1ySJjeGbf8Vms4sYRD_LbLmvCq0Lj6Wylh_kFS6LupXSX6tn8qm2ddJh1PCx9wViJGCQ1REObJKz5xQWHsrnAPw1Ix3NXIZN2c5WD7lEWxSYZsLLaJigZ6I/s800/painkiller390.jpg", "comment_count": 1 }, { "title": "golden flip", "url": "https://cocktailvirgin.blogspot.com/2011/01/golden-flip.html", "published": "2011-01-16T15:32:00.003-05:00", "updated": "2017-08-23T11:26:55.113-04:00", "author": "frederic", "post_type": "event", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#rendezvous", "*mixology monday", "chartreuse (yellow)", "egg", "maraschino", "sugar", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LIV) was picked by Josh Cole of the\nCocktail Assembly\nblog. Josh chose the theme of Flips that he more poetically phrased as \"See You on the Flipside.\" His description was as follows, \"There's never a bad time or temperature to enjoy the frothy glory that is the flip... When it's cold and the icy chill is tearing its way through to our bones, the heated flip opens its arms and embraces us like a warm blanket. When it's hot, the cool flip lowers the heat and can bring back that spring day memory of a creamy shake enjoyed on a front porch.\"\nHearing that the theme was Flips made me rather giddy at first since I love these drinks but also a little worried for we had worked our way through most of the interesting ones that we have found in our drink books. One option that was suggested to me was to take a classic drink and convert it into Flip format. This can be an intriguing experiment for sharp flavors are often smoothed over by the egg element, and a delightfully muted beverage is the end result. I was about to do that, but I decided to give our cocktail book library a last perusal.\nLo and behold, in George J. Kappeler's 1895\nModern American Drinks\n, I spotted one that I had not only never had before but never have spotted in another drink book -- the Golden Flip! I was a bit concerned that I had not observed this recipe in other books for recipes are often plagiarized in later publications. Was this drink that bad that it deserved to be forgotten? The zany dessertness of it grabbed me and we decided to give it a whirl. The drink had five ingredients -- two spirits, sugar, an egg, and a nutmeg garnish. The last three are standards for the style, but a Flip containing solely two liqueurs was a bit strange -- especially with those two being Maraschino and Yellow Chartreuse! For some reason, Kappeler felt the need to add even more sugar to these already sweet spirits.\nGolden Flip\n• 1 oz Maraschino (Luxardo)\n• 1 oz Yellow Chartreuse\n• 1/2 tsp Sugar\n• 1 Egg\nDissolve sugar in a splash of water. Add spirits and egg. Shake once without ice and once with, and double strain into a cocktail glass. Garnish with freshly grated nutmeg.\nI kept the recipe intact but modernized the technique. There was no doubt about the naming convention -- it surely was golden!\nThe nose was mostly from the nutmeg with a hint of the Maraschino poking through. As for the taste, the sip was smooth but a bit non-distinctive; however, the swallow really packed a flavor punch with the Maraschino and Yellow Chartreuse shining through including the funkiness of the former and the mint-like note of the latter. Andrea described the flavor as \"marzipan-like\" and declared that it made for a good dessert cocktail. Surprisingly, the drink was not painfully sweet as the egg hid a lot of the sweetness, although I am still not sure that it needed the extra sugar. On the other hand, as the drink warmed up, it became a bit sweeter. Therefore, the egg and the cold must have been teaming up to mask the sugar content.\nWhile Kappeler might have been writing about modern American drinks 116 years ago, I felt that the drink needed something to bring it into this decade. I felt that the drink could prosper from an aged spirit, like rye or Cognac, for it lacks a harsh note. With a base spirit, it might approach the wonders of the\nWidow's Kiss\n, one of Kappeler's other drinks in the book -- so perhaps not modernized at all, but adapted in his style. When I discussed the matter with Rendezvous' bartender Scott Holliday, he was intrigued by the recipe and how it could be improved. He opted for spiking it with overproof rye to cut down on the sweetness factor and to give it some backbone.\nGolden Rye Flip\n• 1 1/2 oz Rittenhouse Rye\n• 3/4 oz Luxardo Maraschino\n• 3/4 oz Yellow Chartreuse\n• 1 Egg\nShake once without ice and once with, and double strain into a cocktail glass. Garnish with freshly grated nutmeg.\nThe rye definitely added to the drink including donating a malty nose. I expected to be bludgeoned by the whiskey; instead, it was the Maraschino that dominated. The recipe change did decrease the Yellow Chartreuse notes, but the Luxardo Maraschino was immutable. Perhaps a less domineering Maraschino like Maraska or Stock would have worked better. While the addition of rye and the removal of the sugar did make the drink less of a dessert cocktail, it was still rather sweet. Perhaps switching the recipe to 2:1/2:1/2 might have helped. Instead of rye, I could see a nice peaty Scotch working wonders here.\nCheers to Josh for hosting and picking this month's egg-cellent theme and to farmer Paul Clarke for managing the MxMo chicken coop!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOI5pfUCOoSGf4NTib55zZa6BQxJe6VW60hJv0d549-1us8H33GBCRnEXy1etZqXGDgpof2pUavQy2B7S_fA40RuOVj8zI0Ur1Sef9Om6Z-E7Ei83Vm3WIYNSidt3gW6XlwgjJ4Pv2Mo/s320/goldenflip394.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAI_Uxuq-TxYWBQukKg42J0OhMScu9yX743Pn1AX8QSfU1hC4rqH9sjZqIm32IQm_u4tWRBUME2b8cuh6oAYYcRUa-j-AnTIro7arIuxtTlWINM8S5_2pDfaJdUVHkxWCojyF22h8p88/s320/goldenflip397.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "luigi", "url": "https://cocktailvirgin.blogspot.com/2011/01/luigi.html", "published": "2011-01-17T17:58:00.003-05:00", "updated": "2017-08-23T11:24:00.020-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Luigi Naintré", "source": "Embassy Club", "year": null }, "categories": [ "cointreau", "gin", "grenadine", "vermouth (dry)" ], "ingredients": [ "1 oz Gin (Death's Door)", "1 oz Dry Vermouth (Noilly pRat)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Gin (Death's Door)\n1 oz Dry Vermouth (Noilly pRat)\nJuice 1/2 Tangerine (~1 oz)\n1 small dash Cointreau (1/2 barspoon)\n1 tsp Grenadine\nShake with ice and strain into a cocktail glass.\nAfter flipping through\nJimmy Late Of Ciro's\nthe week before, I was reminded of the Luigi. My desire to make this cocktail and the availability of tangerines have never lined up before, but alas, when we went grocery shopping, I noticed that tangerines were in season! Instead of Jimmy Late's recipe, I went to the earliest source I knew of, that being Robert Vermeire's\nCocktails: How to Mix Them\n. Vermeire described how the drink was invented by Mr. Luigi Naintré, the proprietor of the Embassy Club, and he claimed that this drink was one of the most popular cocktails in London for a while. Personally, tangerines remind me of my youth; my mom used to pack them in my lunchbox in grade school as they are easy for kids to peel and are less sticky to handle than oranges. Moreover, the concept of tangerine juice in the Luigi also intrigued me as I was reminded of how citrus variety can modulate a drink's balance such as when I had the\nSatan's Whiskers\nmade with sour oranges.\nThe Luigi's aroma sang out with tangerine and juniper notes. A relatively dry tangerine-flavored sip was graced with gin and dry vermouth notes on the swallow. Not surprising was that the scant amounts of grenadine and Cointreau were rather subtle in the flavor profile. What was surprising though was how the tangerine juice did not dull out the drink like orange juice can and how it contributed a more elegant flavor; indeed, the Luigi was much more interesting than an Orange Blossom or Bronx due to the citrus choice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmD4lnVkXgBv_7mzJyvE0JyzYIitfzJrqCi1xmLFfQzURRBnOBSVDiTWxvif1U3yGh3HOL_HFAvadNt7wfkkotyZ7yOLLWIRpmLMHZ818pXUT9HeQ9nlPZGKk7-bqGUoxdkoffcbBsK8A/s320/luigi393.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmD4lnVkXgBv_7mzJyvE0JyzYIitfzJrqCi1xmLFfQzURRBnOBSVDiTWxvif1U3yGh3HOL_HFAvadNt7wfkkotyZ7yOLLWIRpmLMHZ818pXUT9HeQ9nlPZGKk7-bqGUoxdkoffcbBsK8A/s800/luigi393.jpg", "comment_count": 0 }, { "title": "tequila scaffa", "url": "https://cocktailvirgin.blogspot.com/2011/01/tequila-scaffa.html", "published": "2011-01-18T19:45:00.006-05:00", "updated": "2017-08-23T11:23:23.827-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "pour", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "*room temperature", "quinquina", "tequila" ], "ingredients": [ "2 oz Milagro Añejo Tequila", "1 oz Maurin Quinquina" ], "instructions": "Pour into a rocks glass, stir briefly, and garnish with a lime knot twist. Note: ice is not used in this drink.", "body_text": "2 oz Milagro Añejo Tequila\n1 oz Maurin Quinquina\nPour into a rocks glass, stir briefly, and garnish with a lime knot twist. Note: ice is not used in this drink.\nLast Wednesday, Andrea and I visited Rendezvous in Central Square for dinner. When I began talking drinks with bartender Scott Holliday, he mentioned that he came up with another Scaffa. Scaffas are an old fashioned style of drink of spirits, liqueurs, and/or bitters that are mixed and served at room temperature sort of like a Poussé-cafe without the layering. He had recently served the\nRum Scaffa\nto a customer who then inquired what other Scaffas he could conjure up. Scott made this tequila one up on the spot, and I was served the second one a few days later.\nThe drink started with a lime and agave spirit aroma. The soft quinquina sip dotted with vanilla notes helped to quench the heat of the tequila on the swallow. Interestingly, the drink had an almost citrussy botanical finish. Initially I attributed the citrus aspect to the quinquina, but as the drink sat as I ate dinner, these notes intensified. I then realized that it was the lime twist that was elegantly infusing into the spirits over time. When I mentioned this to Scott, he was pleased for the feedback because he had originally tossed the peel after expressing the oil on the first take of this recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugst3rFIs-HmA30Denj6OpEXgVmTIRYJpy57WYtmO5Smi1vkZvHGnixOnvYevnLJSMuvclphanfysBMqwaN2GoU61aDTmcb-RrwjejssZK7vEv_aKr2makEn3hYj8vZnF_5-UeRdzL2k/s320/tequilascaffa396.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugst3rFIs-HmA30Denj6OpEXgVmTIRYJpy57WYtmO5Smi1vkZvHGnixOnvYevnLJSMuvclphanfysBMqwaN2GoU61aDTmcb-RrwjejssZK7vEv_aKr2makEn3hYj8vZnF_5-UeRdzL2k/s800/tequilascaffa396.jpg", "comment_count": 0 }, { "title": "reverse sazerac sour", "url": "https://cocktailvirgin.blogspot.com/2011/01/reverse-sazerac-sour.html", "published": "2011-01-18T20:14:00.004-05:00", "updated": "2017-08-23T11:22:56.456-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ales Olasz", "source": "Montgomery Place", "year": null }, "categories": [ "absinthe", "bitters (Peychaud's)", "egg white", "lemon juice", "scotch", "simple syrup" ], "ingredients": [ "1 1/3 oz Absinthe (La Muse Verte)", "1/2 oz + 1 tsp Lemon Juice", "1/2 oz + 1 tsp Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass pre-rinsed with a smoky single malt Scotch (Caol Ila 12 Year). Garnish with a lemon twist and 3 dashes of Peychaud's Bitters (note: I wonder if the recipe originally was 3 drops, see below. Also, if the metric to English system conversion seems a bit awkward given your bar tools, converting to 1 1/2:3/4:3/4 will keep the same proportions and a similar size.).", "body_text": "1 1/3 oz Absinthe (La Muse Verte)\n1/2 oz + 1 tsp Lemon Juice\n1/2 oz + 1 tsp Simple Syrup\n1 Egg White\nShake once without ice and once with. Strain into a cocktail glass pre-rinsed with a smoky single malt Scotch (Caol Ila 12 Year). Garnish with a lemon twist and 3 dashes of Peychaud's Bitters (note: I wonder if the recipe originally was 3 drops, see below. Also, if the metric to English system conversion seems a bit awkward given your bar tools, converting to 1 1/2:3/4:3/4 will keep the same proportions and a similar size.).\nOne of the drinks that had caught my eye in\nAbsinthe Cocktails\nwas the Reverse Sazerac Sour, and it felt like the time to make it on Friday night. The drink was created by Ales Olasz of Montgomery Place in London; Ales inverted the Sazerac and fashioned it into a egg white-laden Sour. The concept of tinkering with this classic reminded me of the\nGerty\nI created which was not inverted, but a wacky yet tasty equal parts affair.\nWith the dashes of Peychaud's Bitters as a garnish, the drink rather looked like strawberry cheesecake. While the recipe called for 3 dashes, I wonder if it should have been 3 drops which would have been not only more aesthetically pleasing, but more in line with how bitters are used as garnishes and how the drink appears in the book's photograph. Aesthetics aside, the abundance of bitters was not an issue flavor-wise for it had to compete with the large amount of absinthe in the mix. The Reverse Sazerac Sour greeted the nose with lemon from the twist and smokiness from the Scotch. While the sip contained lemon and a lightly spice from the absinthe, the swallow was full of anise and other flavors from the absinthe and Peychaud's Bitters. Overall, the drink did not remind me much of a Sazerac save for the ingredients list itself, but I have no complaints for the drink was quite delicious. Definitely worth trying if the concept of an Absinthe Sour floats your boat.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEzi2MG0StZG7Vq1soBro-Nd8DnVv2-e1L5TPeMqE2btwJ0AIx9TcqbDVwRGV1XmzgIEdPiqg9rB0T_ojO6YgYaXv7I3G_RG_D44_aKj8mg0V4bRQMMGTpQ-eoauAlxZSWfxb92Jd61U/s320/reversesazsour399.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEzi2MG0StZG7Vq1soBro-Nd8DnVv2-e1L5TPeMqE2btwJ0AIx9TcqbDVwRGV1XmzgIEdPiqg9rB0T_ojO6YgYaXv7I3G_RG_D44_aKj8mg0V4bRQMMGTpQ-eoauAlxZSWfxb92Jd61U/s800/reversesazsour399.jpg", "comment_count": 2 }, { "title": "curse of scotland", "url": "https://cocktailvirgin.blogspot.com/2011/01/curse-of-scotland.html", "published": "2011-01-20T19:09:00.003-05:00", "updated": "2017-08-23T11:21:51.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jacob Grier", "source": "Cocktail Collective", "year": null }, "categories": [ "drambuie", "lemon juice", "maraschino", "scotch" ], "ingredients": [ "3/4 oz Islay Scotch, pref. Ardbeg (Caol Ila 12 Year)", "3/4 oz Drambuie", "3/4 oz Maraschino Liqueur (Luxardo)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Islay Scotch, pref. Ardbeg (Caol Ila 12 Year)\n3/4 oz Drambuie\n3/4 oz Maraschino Liqueur (Luxardo)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nFor our second cocktail on Friday night, since I had leftover lemon juice and already had the Scotch out from making the Reverse Sazerac Sour, I decided to make Jacob Grier's Curse of Scotland from the\nCocktail Collective\nbook. The drink started with an intriguing nose of Scotch, lemon, and Maraschino's funk. On the sip, the malt and lemon were present along with the sweetness from the two liqueurs. Meanwhile, on the swallow, the Scotch's smoke blended rather well with the Maraschino's nutty funkiness. Furthermore, the Drambuie appeared in between as a light herbal and honey note. The other three ingredients did a good job of taming the Caol Ila without taking away too much of its character. Before I made this drink, I was not sure how Maraschino would play out with the Scotch especially with those proportions; however, afterward, I had no complaints about this flavor combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZt3uKsdGTaejwE3-dGrBTlE_XAiWa3SYTnsJ0AqxnpwrpIA2dzzBXiy5zq4scXiX3FByIXq98fihYKSH54PZdk9pE3z0tssTGCM-q-2ToxfVgtPHgFBe_OGal7bTwZuZZxzsByccqLw/s320/cursescotland400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZt3uKsdGTaejwE3-dGrBTlE_XAiWa3SYTnsJ0AqxnpwrpIA2dzzBXiy5zq4scXiX3FByIXq98fihYKSH54PZdk9pE3z0tssTGCM-q-2ToxfVgtPHgFBe_OGal7bTwZuZZxzsByccqLw/s800/cursescotland400.jpg", "comment_count": 0 }, { "title": "highland games", "url": "https://cocktailvirgin.blogspot.com/2011/01/highland-games.html", "published": "2011-01-20T19:41:00.004-05:00", "updated": "2026-03-11T13:01:06.102-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Owen Thomson", "source": "Café Atlántico", "year": 2010 }, "categories": [ "egg white", "lemon juice", "lillet", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Oban 14 Year Scotch (Glenrothes 1991)", "1 oz Lustau Pedro Ximenez \"Murillo\" Centenary Sherry (Lustau Pedro Ximenez San Emilio)", "1 oz Cocchi Americano" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail coupe and garnish with a sprinkling of freshly ground dried orange peels (I used a mortar and pestle).", "body_text": "1 1/2 oz Oban 14 Year Scotch (Glenrothes 1991)\n1 oz Lustau Pedro Ximenez \"Murillo\" Centenary Sherry (Lustau Pedro Ximenez San Emilio)\n1 oz Cocchi Americano\nJuice of 1/2 Lemon (3/4 oz)\n1 small Egg White\nShake once without ice and once with ice. Strain into a cocktail coupe and garnish with a sprinkling of freshly ground dried orange peels (I used a mortar and pestle).\nWhen I received an email announcing the 12 finalists for the 2010 Vinos de Jerez Cocktail Competition, I immediately wrote the public relations lady and requested the recipes since we enjoyed making the ones from the 2009 competition so much. Last year, we made Thomas Waugh's\nDelores Park Swizzle\n, Corey Bunnewith's\nBalao Swizzle\n, Charles Joly's\nBread and Wine\n, and Erick Castro's\nFrench Toast Flip\n; moreover, we had the opportunity to taste Misty Kalkofen's\nDunaway\nas she was at the tail end of developing her recipe (it later made the top 12 as well).\nA few from this year caught my eye as not only tasty, but do-able in my kitchen without too much effort or too many purchases. The one I started with was the Highland Games from Owen Thomson of Café Atlántico in Washington, D.C. Owen's recipe required me to go shopping for a Pedro Ximénez sherry which is a rather sweet sherry that often has dried fruit, caramel, and chocolate notes. To that, he paired the drink with Scotch and citrus flavors in an egg white Sour format.\nWhile we do not have Oban in our liquor cabinet, the Glenrothes 1991 seemed like it would be a good match with the sherry and Cocchi Americano for it sports nutty, caramel, and orange notes. The ground up dehydrated orange peel as a garnish was a novel twist for me; it helped to provide a pleasing candied orange note along with the Scotch and lemon aromas on the nose. The sip was a sweet citrus flavor that was followed by the sherry's raisin and the Scotch's smoke. Indeed, this drink could do no wrong.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGb17tDC3UXXhyphenhyphenzGGYgwB5hKBOjh7aBkpDTYdKEkUjsFhBG64b-HRoff3JmbVgySt1yfej6zVvZY1c21LWRjTYjbTapqEgi0sVFQTGUzGT6O8iReuekr8WAylJIgylX3jBC41k5nZCRY/s320/highlandgames401.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGb17tDC3UXXhyphenhyphenzGGYgwB5hKBOjh7aBkpDTYdKEkUjsFhBG64b-HRoff3JmbVgySt1yfej6zVvZY1c21LWRjTYjbTapqEgi0sVFQTGUzGT6O8iReuekr8WAylJIgylX3jBC41k5nZCRY/s800/highlandgames401.jpg", "comment_count": 0 }, { "title": "two worlds sour", "url": "https://cocktailvirgin.blogspot.com/2011/01/two-worlds-sour.html", "published": "2011-01-22T17:17:00.003-05:00", "updated": "2017-08-23T11:21:24.078-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": null, "year": null }, "categories": [ "#other", "bitters (other)", "lemon juice", "rum (white)", "scotch", "simple syrup (other)" ], "ingredients": [ "1 oz Neisson Rhum Agricole Blanc", "1 oz Balvenie Doublewood Scotch", "1/2 oz Lapsang Souchong Tea Syrup (1:1)", "1/2 oz Lemon Juice", "1 dash Smoking Ban Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Twist a lemon peel over the top. Substitute Angostura for the bitters if need be. Build in a rocks glass. Add a big piece of ice, 2 straws, and an orange twist.", "body_text": "1 oz Neisson Rhum Agricole Blanc\n1 oz Balvenie Doublewood Scotch\n1/2 oz Lapsang Souchong Tea Syrup (1:1)\n1/2 oz Lemon Juice\n1 dash Smoking Ban Bitters\nShake with ice and strain into a cocktail glass. Twist a lemon peel over the top. Substitute Angostura for the bitters if need be.\nA few days ago was quite the subversive Sunday. First, Andrea and I attended a pop up dinner held at a coffee shop in Union Square. For a few nights, Bloc 11 had been taken over by Garden in the Cellar chef Will Gilson where they were serving five course dinners, and we caught the final night that featured an all vegetarian selection. I was envious of the concept of a whiskey-cured, cigar-smoked salmon (well, not the salmon part) that was served the other two nights, but I had my share of whiskey and cigars at our next stop that night -- a pop up bar night held in an establishment's back room. Indeed, that night was another of Ben Sandrof's Sunday Salons.\nI started the evening with a Blackfly Fashion where the rough, rye-forward Bourbon was smoothed out by the roasted malt notes of a stout. Moreover, chocolate, hops, and spice accompanied the Bourbon's heat on the swallow.\nBlackfly Fashion\n• 2 1/2 oz Bulleit Bourbon\n• 1/2 oz Black Fly Stout Syrup (1:1)\n• 1 dash Mole Bitters\n• 1 dash Angostura Bitters\nBuild in a rocks glass. Add a big piece of ice, 2 straws, and an orange twist.\nFor my second drink, I was drawn to the Two Worlds which was a Scotch Old Fashioned sweetened with a smoky tea syrup and seasoned with Smoking Ban Bitters. Since I had already had one Old Fashioned, I asked Ben what he could riff off of those ingredients. Ben split the spirit to include a rhum agricole and added lemon juice to balance the syrup's sweetness.\nThe drink's nose was full of lemon, smoke, and funky and grassy rhum agricole notes. On the sip, lemon and malt flavors were presented in a sweet and soft fashion, while smoke and rhum agricole's hogo notes blessed the crisp swallow. At first I was not sure how Scotch and rhum agricole would pair up; however, their respective quirks seemed to complement each other in this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLadkqvD3cBBIZBr6CQUNapAHJ6g1rg8isD9sbOLRIQuTOCwmF2wy89GieQLqanT_mQdmOlFgLLns9yoi86MryKf01o3eJUasZeNY8w18wnWWhV_8oJ9yGK3XSBV1JoFtAtE_OqoNkDnc/s320/blackfly402.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRc8fw7MoeuzKfwn6_JdHh_adWDFHYhkBpib-uAgGMVUIZHQk9FmMYQHawWjZQ5pc4gJJSmoCtAkvOUxcyIhr36O3hR1CinXLtvp3ywUp17RdlZvC-umv6nL3kVv_O2QSiDZMjyoGSPk/s320/twoworld403.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLadkqvD3cBBIZBr6CQUNapAHJ6g1rg8isD9sbOLRIQuTOCwmF2wy89GieQLqanT_mQdmOlFgLLns9yoi86MryKf01o3eJUasZeNY8w18wnWWhV_8oJ9yGK3XSBV1JoFtAtE_OqoNkDnc/s800/blackfly402.jpg", "comment_count": 0 }, { "title": "star daisy", "url": "https://cocktailvirgin.blogspot.com/2011/01/star-daisy.html", "published": "2011-01-24T16:06:00.004-05:00", "updated": "2017-08-23T11:19:57.548-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sasha Petraske", "source": "John Dory", "year": null }, "categories": [ "applejack", "curacao", "gin", "lemon juice" ], "ingredients": [ "1/4 Gin (1/2 oz Blue Coat)", "1/4 Applejack (1/2 oz Morin Selection Calvados)", "1/4 Orange Curaçao (1/2 oz Senior Curaçao, clear)", "1/4 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist and opted to make this drink on the smaller side (a 2 oz pre-shake volume instead of a 3 oz one).", "body_text": "1/4 Gin (1/2 oz Blue Coat)\n1/4 Applejack (1/2 oz Morin Selection Calvados)\n1/4 Orange Curaçao (1/2 oz Senior Curaçao, clear)\n1/4 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist and opted to make this drink on the smaller side (a 2 oz pre-shake volume instead of a 3 oz one).\nLast Monday when it was time for cocktails, I decided it was time to make the Star Daisy. Rendezvous bartender Scott Holliday had mentioned that he had enjoyed the recipe that Frank Bruni wrote about in the\nNew York Times\nand recommended it. Bruni had this classic served to him by Sasha Petraske at John Dory in Manhattan. For a sweetener, Sasha chose the recipe containing Curaçao over the one with grenadine to counter the tartness of the lemon juice and the heat of the dual spirits -- gin and applejack. While Sasha likened the drink to a\nPink Lady\n, it was closer to the egg-less\nBlue Skies\nthat I had at Green Street Grill.\nThe Star Daisy's aroma was citrus driven with the lemon and Curaçao notes being rather forward. The sip was a medley of fruit notes with lemon, orange, and some apple flavors mingling in front of gin and barrel-aged apple notes on the swallow. In the drink, I chose Calvados instead of applejack because today's applejack from Laird's is only 35% of the amount of apple spirit as compared to the applejack when the Star Daisy recipe was originally created. Overall, the Star Daisy was somewhat dry and this crispness intensified as the drink warmed up. Bruni mentioned that Sasha chose not to add the extra sugar often included in some recipes as he prefers serving the drink on the drier side.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSja8vyo8OYRKugGfRoJSuMjCmPJULxikmYv1ojaFq54URnjKU8YuEAkWBFswl4hvq2gwYjr3JGrYZvfz4Fo_yTSndKGhQf3yzelYA03MkclrBpmeWXO5wFDk4YZbIiR3vHcympBwgkL8/s320/stardaisy404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSja8vyo8OYRKugGfRoJSuMjCmPJULxikmYv1ojaFq54URnjKU8YuEAkWBFswl4hvq2gwYjr3JGrYZvfz4Fo_yTSndKGhQf3yzelYA03MkclrBpmeWXO5wFDk4YZbIiR3vHcympBwgkL8/s800/stardaisy404.jpg", "comment_count": 0 }, { "title": "lux cider", "url": "https://cocktailvirgin.blogspot.com/2011/01/lux-cider.html", "published": "2011-01-24T20:01:00.003-05:00", "updated": "2017-08-23T11:19:04.617-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Dean Hurst", "source": "Vinos de Jerez Cocktail Competition", "year": 2010 }, "categories": [ "apple cider", "bitters (aromatic)", "gin", "lemon juice", "sherry", "sugar" ], "ingredients": [ "1 1/4 oz Lustau Los Arcos Dry Amontillado Sherry", "1/2 oz Hayman's Old Tom Gin", "1 oz Charred Apple Cider (see below)", "1/2 oz Lemon Juice", "1 dash Fee's Old-fashioned Bitters (Fee's Whiskey Barrel)" ], "instructions": "Shake with ice and strain into a cocktail glass. Twist an orange peel over the top. Stir apples with sugar and leave for 30 minutes. Add water and brown sugar. Scrape solids from bottom of pan. Simmer for 10 minutes. Strain through tea towel.", "body_text": "1 1/4 oz Lustau Los Arcos Dry Amontillado Sherry\n1/2 oz Hayman's Old Tom Gin\n1 oz Charred Apple Cider (see below)\n1/2 oz Lemon Juice\n1 dash Fee's Old-fashioned Bitters (Fee's Whiskey Barrel)\nShake with ice and strain into a cocktail glass. Twist an orange peel over the top.\nAs I mentioned in the\nHighland Games\npost, we recently received the recipes for the twelve finalists for the 2010 Vinos de Jerez Cocktail Competition. Dean Hurst's Lux Cider recipe did attract my attention, but the recipe required a bit of kitchen prep. Since I had all of the ingredients save for the charred apple cider, I decided that the recipe was tempting enough to make the extra effort worthwhile. With help from SideBern's Restaurant in Tampa's chef, Chad Johnson, Dean was able to come up with this delicious flavor combination. I scaled down the chef's recipe for the apple cider from a dozen apples to a single one (I used a Mutsu or Crispin apple), and the effort yielded a tasty caramelized apple syrup that was well worth my time in the kitchen.\nThe Lux Cider's aroma consisted of the Amontillado sherry combined with orange oil from the twist. On the first taste, I was impressed at how well the sweet apple sip melded with the dry, nutty sherry on the swallow. After the initial mouthful, the lemon crept into the sip and dried things out a bit, and this was followed by cinnamon from the bitters on the swallow. The Old Tom gin provided a boozy backbone to the drink but it was hard to specifically discern its flavor in the mix. Lastly, the caramelized or burnt aspect of the cider contributed a lingering almost bitter note to the drink, and this blended in well with the dry toastiness of the sherry.\nGood luck to Dean and Chad as this drink competes soon at the finals held at the Clover Club in Brooklyn, NY!\nCharred Apple Cider\n(scaled down)\n• 1 Apple (cut into eighths).\n• 1 tsp Sugar\n• 2 tsp Brown Sugar\n• 8 oz Water\nStir apples with sugar and leave for 30 minutes.\nPlace pan on high heat until smoking. Add sugared apples with any juice that was extracted. Cook with stirring until apples caramelize and begin to turn black on edges.\nAdd water and brown sugar. Scrape solids from bottom of pan. Simmer for 10 minutes.\nRemove from heat, cover, and let steep for 60 minutes.\nStrain through tea towel.\nNote: I found my cider to be rather dilute so I boiled mine down in half at this point.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c2zxCbHj86vdXLaA8gxaKqx03vH4xsIqBFPuG8MMtluioovJcIsoSeXdW-TEBPmKRbBi4SNp0u0mCLiW3zHcAvgmwaoN6n15TOhP_JiOrdJp6X67qGwvWNhvL_AxywMfWys4UBLps0o/s320/luxcider405.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c2zxCbHj86vdXLaA8gxaKqx03vH4xsIqBFPuG8MMtluioovJcIsoSeXdW-TEBPmKRbBi4SNp0u0mCLiW3zHcAvgmwaoN6n15TOhP_JiOrdJp6X67qGwvWNhvL_AxywMfWys4UBLps0o/s800/luxcider405.jpg", "comment_count": 0 }, { "title": "pantorium", "url": "https://cocktailvirgin.blogspot.com/2011/01/pantorium.html", "published": "2011-01-25T16:30:00.005-05:00", "updated": "2017-08-23T11:18:30.892-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jabriel Donohue", "source": "Acadia", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "gin", "lime juice", "st. germain" ], "ingredients": [ "3/4 oz Gin (Cascade Mountain)", "3/4 oz Benedictine", "3/4 oz St. Germain", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Gin (Cascade Mountain)\n3/4 oz Benedictine\n3/4 oz St. Germain\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nOn Tuesday night, I had to juice a lime for the curry recipe I was making so I went off in search of a recipe that would make good use of the rest. In the\nCocktail Collective\nbook, I spotted a recipe by Jabriel Donohue from the Acadia restaurant in Portland, Oregon. Jabriel's drink, the Pantorium, had a familiar format of a base spirit, two liqueurs, and citrus; however, the name was quirky and catching. Pantorium is an old school term for a laundry and cleaners and some establishments still exist under this name. I could not neither locate a Pantorium in Portland nor determine the full history of why the drink is named this (and\nJabriel\nhimself did not provide many clues).\nFor me, the Pantorium possessed a spicy and floral nose, while for Andrea, the drink reminded her of grapefruit. The sip was sweet from the liqueurs balanced with the sour of the crisp lime. A parallel counter balance occurred in the swallow with the brighter notes of St. Germain being followed by the darker ones of Benedictine and Angostura Bitters. This combination reminded me of the way Galliano and Benedictine played together in Josey Packard's\nWinifred Banks\nwith the latter liqueur playing playing the bass notes and the former the melody. In addition, the lime and St. Germain flavors complemented each other; however, the lime lacked enough drying power for me and the balance ended up on the sweeter side of what I generally prefer (but not unreasonably so).\nPost note:\nJabriel Donohue commented here and explained all:\nThe story of the Pantorium: a while back I was talking with the the owner of an establishment that never ended up coming into existence. While we were discussing how to build out a quality cocktail menu, he mentioned that he wanted two drinks with specific names. The first was completely onomatopoeic and I can't recall it for the life of me. The second he wanted to be called \"Pantorium\". He wasn't even sure what the word meant, but it was printed in tile out front of a nearby business (which had, I found after a little research, once been a dry cleaners). I'm a sucker for \"make this name\" cocktail challenges, and so this was the drink created, intended to be \"pants-cleaningly refreshing\". Thanks for trying it out, I'm glad you liked it!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Awe1DyAK8M3ciQ3OZdhWxIBnpiQA3TqsSt2l0kzn8VskTVPfxh9pNtWIpYMAwIqd1zYfgeK6JaxDwe9YM2emiGlaC8KVuNiDyHP2K-8a3Jcr1zaeXOcBa1dzJ56vTbgbovA8E9hos1s/s320/pantorium406.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Awe1DyAK8M3ciQ3OZdhWxIBnpiQA3TqsSt2l0kzn8VskTVPfxh9pNtWIpYMAwIqd1zYfgeK6JaxDwe9YM2emiGlaC8KVuNiDyHP2K-8a3Jcr1zaeXOcBa1dzJ56vTbgbovA8E9hos1s/s800/pantorium406.jpg", "comment_count": 2 }, { "title": "cold emerald punch", "url": "https://cocktailvirgin.blogspot.com/2011/01/cold-emerald-punch.html", "published": "2011-01-26T15:42:00.005-05:00", "updated": "2017-08-23T11:17:29.465-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cachaça", "lemon juice", "lillet", "pineapple juice", "sugar", "tea" ], "ingredients": [ "1 oz Cachaça (Cuca Fresca unaged)", "1 oz Lillet Blanc (Cocchi Americano)", "1 1/2 oz Green Tea (cooled)", "1/2 oz Sugar", "3/8 oz Lemon Juice", "1/8 oz Pineapple Juice" ], "instructions": "Stir sugar with tea until dissolved. Add rest of ingredients and ice, shake, and strain into a rocks glass or cocktail glass.", "body_text": "1 oz Cachaça (Cuca Fresca unaged)\n1 oz Lillet Blanc (Cocchi Americano)\n1 1/2 oz Green Tea (cooled)\n1/2 oz Sugar\n3/8 oz Lemon Juice\n1/8 oz Pineapple Juice\nStir sugar with tea until dissolved. Add rest of ingredients and ice, shake, and strain into a rocks glass or cocktail glass.\nLast week, the Mixoloseum's Thursday Drink Night theme was \"Thinking of Summer.\" For an idea, I considered using cooled tea of some sort as a refreshing base. Going through my memory banks for a style, I was reminded of the\nCold Ruby Punch\nthat I made from Jerry Thomas'\nBartender's Guide\nand felt that this delicious drink could easily be lightened up a bit for the warmer months. Instead of the heavy and wintery port, I thought that Lillet or Cocchi Americano would provide a lighter wine choice. Moreover, instead of the overwhelmingly flavorful Batavia Arrack, I switched spirits to cachaça. With all of the yellow and green ingredients, the punch looked less ruby and more emerald, so I kept the jewel theme and modified the original's name.\nThe punch possessed a sweet grassy nose from the cachaça and tea. The grassiness continued on in the sip with dry lemon, pineapple, and tea notes on the swallow. As the drink warmed up, the balance got a little sweeter which might not be so bad on a hot day. The overall result was something rather smooth and quaffable even without an oppressive July or August heat; indeed, Andrea commented that it was \"a dangerous drink\" for she felt she could drink a few of these. Luckily, the punch is not all that boozy so perhaps it would not be so wrong to do so.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZAnaxWkOozKV9p81LbvR_yxNnEDPzJ9wd36QYrpnzFc4X185Pq1rEzGQ25k5jYGFbGK07hQ1DcetgfqtShQlEXu1w3Bk6UMKpmpKB4gjYSUVYTSN50GxRgZVt_v0VQ-uYKVjMcn-Xlg/s320/coldemerald408.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZAnaxWkOozKV9p81LbvR_yxNnEDPzJ9wd36QYrpnzFc4X185Pq1rEzGQ25k5jYGFbGK07hQ1DcetgfqtShQlEXu1w3Bk6UMKpmpKB4gjYSUVYTSN50GxRgZVt_v0VQ-uYKVjMcn-Xlg/s800/coldemerald408.jpg", "comment_count": 0 }, { "title": "yellow mist", "url": "https://cocktailvirgin.blogspot.com/2011/01/yellow-mist.html", "published": "2011-01-27T16:01:00.003-05:00", "updated": "2017-08-23T11:16:49.412-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "apricot liqueur", "gin", "lemon juice", "orgeat" ], "ingredients": [ "3/6 Gin (1 1/2 oz Bombay Dry)", "1/6 Orgeat (1/2 oz Trader Tiki)", "1/6 Apry (1/2 oz Marie Brizard)", "1/6 Lemon (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "3/6 Gin (1 1/2 oz Bombay Dry)\n1/6 Orgeat (1/2 oz Trader Tiki)\n1/6 Apry (1/2 oz Marie Brizard)\n1/6 Lemon (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAs dinner was cooking on Saturday, I began flipping through the\nCafé Royal Cocktail Book\nand spotted a curious Gin Daisy, the Yellow Mist. This drink balanced the tartness of lemon juice with orgeat and apricot liqueur, and this curious combination seemed one worth trying. Since the recipe called for \"apry,\" I went with the sweeter Marie Brizard instead of my standard go-to of Rothman & Winter.\nThe Yellow Mist offered up a sweet lemon sip that was chased by an apricot and almond swallow highlighted with the gin's botanicals. I was quite surprised that the orgeat was not overwhelmed here; not only did it hold its own, but it complemented the apricot flavor well. While the drink finished a bit drier than it started, it was still rather sweet. Perhaps using more lemon juice or less liqueur and syrup might help this drink out (i.e.: reducing each sweet component to a 1/4 oz). Definitely, using the sweeter of our two apricot liqueurs was not a benefit to the balance here. Another possibility would be to serve this in a highball glass topped with soda water or in a flute topped with Champagne to steer it toward my preferred balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGp5szO2WSmfEeCal7G3LExkppLv1DWOs-g5lb6L7_RADo1B4_uLNNZksfxMuVCEcatUanhYzHc_2AHnaxkBJ25p2VtT1aSNkz9_Ph4gSWotHPphCAh-GbzdaUpoEQAHqoMZd2q4w8tb8/s320/yellowmist409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGp5szO2WSmfEeCal7G3LExkppLv1DWOs-g5lb6L7_RADo1B4_uLNNZksfxMuVCEcatUanhYzHc_2AHnaxkBJ25p2VtT1aSNkz9_Ph4gSWotHPphCAh-GbzdaUpoEQAHqoMZd2q4w8tb8/s800/yellowmist409.jpg", "comment_count": 2 }, { "title": "fort washington flip", "url": "https://cocktailvirgin.blogspot.com/2011/01/fort-washington-flip.html", "published": "2011-01-28T16:04:00.005-05:00", "updated": "2024-08-20T11:54:57.649-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Green Street", "year": 2007 }, "categories": [ "#green street", "applejack", "benedictine", "egg", "maple syrup" ], "ingredients": [ "1 1/2 oz Laird's Apple Jack", "3/4 oz Benedictine", "1/2 oz Vermont Maple Syrup", "1 Egg" ], "instructions": "Shake without ice and then shake with; strain into a wine glass. Garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Laird's Apple Jack\n3/4 oz Benedictine\n1/2 oz Vermont Maple Syrup\n1 Egg\nShake without ice and then shake with; strain into a wine glass. Garnish with freshly grated nutmeg.\nA few weeks ago, I was reading Paul Clarke's\narticle\nin Serious Eats about Flips. One of the drinks he mentioned was Misty Kalkofen's Fort Washington Flip. While I knew that I had not written about it, I was surprised that neither Jess nor Andrea had covered that recipe here. Therefore, last Sunday, I decided to order one from bartender Derric Crothers and rectify the situation. Misty created this drink circa 2007 while she was still behind the stick at Green Street. Several blocks away from the bar on the way to the Charles River are the remnants of Fort Washington, a Revolutionary War-era fortification used to attack the British during the Siege of Boston. Indeed, her choice of ingredients to honor this bit of history were perfect for a New England winter's night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rPMsohjmYBBSBplMAUqwnTRWUZ_gv42r01flHQ9wvXAwP1qXpgEIyEjCba5qyRHopdElTXW5txv-Ol31H2KCWCUcW2aeauqa43VPBAAC_NM-1_RIm5-NNQQYck440DSA-sVNT1IVtQI/s320/fortwashington410.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rPMsohjmYBBSBplMAUqwnTRWUZ_gv42r01flHQ9wvXAwP1qXpgEIyEjCba5qyRHopdElTXW5txv-Ol31H2KCWCUcW2aeauqa43VPBAAC_NM-1_RIm5-NNQQYck440DSA-sVNT1IVtQI/s800/fortwashington410.jpg", "comment_count": 1 }, { "title": "skipper's punch", "url": "https://cocktailvirgin.blogspot.com/2011/01/skippers-punch.html", "published": "2011-01-28T16:47:00.005-05:00", "updated": "2017-08-22T17:42:54.246-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "Dylan Black", "source": "Green Street", "year": null }, "categories": [ "#green street", "*hot", "benedictine", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Myer's Dark Rum", "1/2 oz Benedictine", "1/4 oz Brown Sugar Syrup", "1/4 oz Lime Juice" ], "instructions": "Add to an Irish Coffee Mug and stir to mix. Fill with ~3 oz of hot water.", "body_text": "1 1/2 oz Myer's Dark Rum\n1/2 oz Benedictine\n1/4 oz Brown Sugar Syrup\n1/4 oz Lime Juice\nAdd to an Irish Coffee Mug and stir to mix. Fill with ~3 oz of hot water.\nSticking with Benedictine, another winter appropriate drink caught my eye on the Green Street menu, the Skipper's Punch. Unlike the thick and rich Fort Washington Flip, the punch was a Hot Toddy. When I asked bartender Derric Crothers about the origin of this drink, he went and asked owner Dylan Black. Dylan replied that it was a combination of two drinks from the\nEsquire's Handbook for Hosts\n. Given the name and the similarity of ingredients, one of these drinks had to have been the Skipper's Particular:\nSkipper's Particular\n• 1 pint Jamaica Rum\n• 1/2 pint Cognac\n• 2 oz Kümmel\n• 2 oz Benedictine\n• Rind of 1 Lemon\n• Rind of 1 Orange\n• 3 pint Hot water\n• Sugar to taste\nThe recipe was very similar to the book's Hot Rum Punch which calls for Puerto Rican rum instead of Jamaican, allows for lime peel instead of lemon, and includes a sliced lemon or lime to the mix. To simplify the recipe, Dylan removed the Cognac, Kümmel, and citrus peels; moreover, he used a rather dark Jamaican rum, increased the amount of Benedictine, and added a dash of lime juice.\nThe Skipper's Punch greeted the nose with a steamy lime and rum aroma; with only a small amount of lime juice in the recipe, the heat must have acted to accelerate the perception of the citrus. On the tongue, the sip was all about the dark rum and brown sugar flavors, while the swallow contained the lime and the Benedictine's spice. Unlike many Hot Toddies, the Skipper's Punch did not assault my senses with a hot alcohol burn but still made for a rather flavorful drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkYz8WxWrUaBQlkS6em-JlhKCUVBH5Dxdg0w3NcR0GeqZDuB0OPKm1RfFAJ5f8k4oI1UH-GYX7r8i4TlJaNlqjnzMpBry2GRhITIntn0bceSl_pCQpiufHMlhxubF16oWTLeTilcudzU/s320/skippers411.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkYz8WxWrUaBQlkS6em-JlhKCUVBH5Dxdg0w3NcR0GeqZDuB0OPKm1RfFAJ5f8k4oI1UH-GYX7r8i4TlJaNlqjnzMpBry2GRhITIntn0bceSl_pCQpiufHMlhxubF16oWTLeTilcudzU/s800/skippers411.jpg", "comment_count": 1 }, { "title": "arsenic and old lace", "url": "https://cocktailvirgin.blogspot.com/2011/01/arsenic-and-old-lace.html", "published": "2011-01-31T15:45:00.003-05:00", "updated": "2017-08-22T17:42:00.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "absinthe", "creme de violette", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "1/2 oz Absinthe (La Muse Verte)", "3 dash Crème de Violette (1/4 oz Rothman & Winter, 1/2 oz last time)", "3 dash Dry Vermouth (1/4 oz Noilly Prat)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Gin (Bombay Dry)\n1/2 oz Absinthe (La Muse Verte)\n3 dash Crème de Violette (1/4 oz Rothman & Winter, 1/2 oz last time)\n3 dash Dry Vermouth (1/4 oz Noilly Prat)\nStir with ice and strain into a cocktail glass.\nLast Monday, we revisited a drink that we had tried before Andrea and I were invited aboard the blog, namely the Arsenic and Old Lace. Actually, Jess had made this\ndrink\na few weeks after I had written in my livejournal about it, but I only just discovered that fact now. Regardless, it is one worth reexamining. The recipe we used last week was from Trader Vic's 1947\nBartender's Guide\n. Given the date of the publication (assuming that this was the earliest source), it is very possible that the drink was named after a 1939 play by Joseph Kesselring that was adapted into a film starring Cary Grant and released in 1944. This time, I interpreted the 3 dashes in the recipe as a quarter ounce. The first time we made the drink, the recipe was from Stan Jones'\nComplete Barguide\nand Stan used pastis which would have been more available in the 1970s than absinthe, and he interpreted the 3 dashes in the Vic recipe as a half ounce of crème de violette and a quarter ounce of dry vermouth. Stan's changes made for a much sweeter and anise-driven drink than the one I chose here; I left the option for increasing the crème de violette to a half ounce in the recipe above.\nThe drink had a very beautiful opalescent green color from our absinthe verte combining with the crème de violette. When we made it over three years ago, the white louche of the pastis ended up creating more of a pale mauve hue especially with the double volume of violette. The two ingredients that played a large role in the appearance also affected the nose which was mainly the absinthe's licorice with a hint of a floral aroma. On the tongue, the sip was a light herbal flavor with the swallow being a combination of the absinthe, gin, and violette notes swirling together. Even though the absinthe version lacked the sugar content of the pastis one, it was still not painfully dry; moreover, the violette seemed to be more subtle here so perhaps Stan Jones' call for a half ounce was not a bad one after all.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_4A8W2oQubX2bWhLhH_tk2D5he9O9gjiXAwWxuDu71dtDktgxxJzABGF6_VdDjPcJ1cDONJMRKah9GjiX6E85Uug2DQNf1bxTJVSvsKgz9drk9N4iry4pZzwwtsa63AaNqMjRxykYUE/s320/arsenic412.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_4A8W2oQubX2bWhLhH_tk2D5he9O9gjiXAwWxuDu71dtDktgxxJzABGF6_VdDjPcJ1cDONJMRKah9GjiX6E85Uug2DQNf1bxTJVSvsKgz9drk9N4iry4pZzwwtsa63AaNqMjRxykYUE/s800/arsenic412.jpg", "comment_count": 0 }, { "title": "teresa", "url": "https://cocktailvirgin.blogspot.com/2011/01/teresa.html", "published": "2011-01-31T19:28:00.003-05:00", "updated": "2017-08-22T17:41:33.661-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Rafael Ballesteros", "source": "The Joy of Mixology", "year": null }, "categories": [ "campari", "creme de cassis", "lime juice" ], "ingredients": [ "2 oz Campari", "3/4 oz Crème de Cassis (G.E. Massenez)", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Campari\n3/4 oz Crème de Cassis (G.E. Massenez)\n1 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nOn Tuesday night, it was time for another revisiting of an old recipe from our pre-blog days, but unlike the Arsenic and Old Lace, not one that Jess had written about here. The Teresa was a drink I found while searching for a crème de cassis recipe, although these days I probably would have been lured to it in a search for Campari. The Teresa stems from Gary Regan's\nThe Joy of Mixology\nand Gary credits Spanish cocktail aficionado Rafael Ballesteros for its creation. Gary commented that, \"I'm at a loss to fathom how this dedicated cocktailian put these flavors together in his head, but the resultant drink is a complex marvel.\" To me, the basic format reminds me of a bittered Mississippi Mule with the lemon swapped for the lime and the gin swapped for the Campari; similarly absurd things have been done with this bitter liqueur like the Anvil Bar exchanging the gin for Campari in the classic Alexander. Indeed, not only was the Teresa memorable and worth retrying, the recipe moved Jackson Cannon of Eastern Standard to come up with at least 3 variations of this drink (one of which appears in LUPEC Boston's\nThe Little Black Book of Cocktails\n); we were tempted to make one of the variations instead, but we stuck with the original that night.\nThe liqueurs in the Teresa contributed to the nose that consisted of Campari's sharp note combined with the cassis' dark berry aroma. Just like in the nose, the lime was the most subtle of the three ingredients on the tongue and it seemed to be there more for balance than as a flavor itself. With that said, unlike the Mississippi Mule, I later became doubtful that the Teresa would work as well with lemon as the citrus, so perhaps the lime notes were playing a larger role than I first thought. Interestingly, Andrea and I tasted the drink differently. While I got the cassis on the sip followed by the Campari and lime on the swallow, Andrea tasted the Campari early and the cassis later along with the lime. Except for the Campari aftertaste, the drink was in perfect balance -- it was neither too sharp, too sweet, or too sour. Perhaps this can partially be attributed to the smooth potency of the cassis to round out the Campari's rough and lime's crisp edges.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtLY-GlDjKKyrmKJ9JHcO284IvOwEggJHbG3r9kgBaE-XiBpxbrROKe3jDjvrytcjgZ8JrbQhv8QpPN77ORq6KdY0WGwfwIgXpzGP5szKjl0OoOZqwUgBwuYanfcpjKuTzH0usSNW0_D3/s320/teresa413.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtLY-GlDjKKyrmKJ9JHcO284IvOwEggJHbG3r9kgBaE-XiBpxbrROKe3jDjvrytcjgZ8JrbQhv8QpPN77ORq6KdY0WGwfwIgXpzGP5szKjl0OoOZqwUgBwuYanfcpjKuTzH0usSNW0_D3/s800/teresa413.jpg", "comment_count": 4 }, { "title": "ti' punch fizz", "url": "https://cocktailvirgin.blogspot.com/2011/02/ti-punch-fizz.html", "published": "2011-02-01T18:17:00.007-05:00", "updated": "2017-08-22T17:41:29.178-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ezra Star", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (other)", "cream", "egg white", "lime juice", "rum (white)", "simple syrup", "soda" ], "ingredients": [ "2 oz La Favorite Rhum Agricole Blanc", "1 oz Lime Juice", "1 oz Demerara Simple Syrup (1:1)", "1 1/2 oz Cream", "2 dash Tiki Bitters", "1 Egg White" ], "instructions": "Shake without ice and then extensively with ice (2 minutes). Add 1 oz of soda water to a highball glass and double strain the drink on top of that. Pour 1 oz of soda water into the shaker, swirl, and strain on top of drink. Add a spoon straw and a lime twist.", "body_text": "2 oz La Favorite Rhum Agricole Blanc\n1 oz Lime Juice\n1 oz Demerara Simple Syrup (1:1)\n1 1/2 oz Cream\n2 dash Tiki Bitters\n1 Egg White\nShake without ice and then extensively with ice (2 minutes). Add 1 oz of soda water to a highball glass and double strain the drink on top of that. Pour 1 oz of soda water into the shaker, swirl, and strain on top of drink. Add a spoon straw and a lime twist.\nLast Wednesday, I went down to Drink in Fort Point when Andrea was in French class. For my first drink, bartender Tyler Wang wanted to make me a drink called the Ti' Punch Fizz that they had recently come up with. The Fizz was created by Drink's own Ezra Star (who apparently also invented the\nBijou\naccording to Wikipedia) by taking the classic\nTi' Punch\nand giving it a Ramos Gin Fizz-style treatment.\nThe Fizz's aroma was initially dominated by the lime oils from the twist. Flavor-wise, the sip was a sweet creamy lime flavor, while the swallow was a smoothed out rhum agricole taste that finished clean and dry. The lime and rhum agricole were muted by the cream and egg white, and it was noteworthy how well these flavors complemented each other.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ253dwYhjKYpQmyc7zSRmDIketNvBKxAKPVtCYw6CH77QMeNPMASLq-wcVl1mvPV1XD2gG97-JTmdAvYW8sy6yKHpyIyU0SafxjY3up82OwIaC_WWF6iggs2uIYNhNv5D7yHEoEE5uAA/s320/tipunch414.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ253dwYhjKYpQmyc7zSRmDIketNvBKxAKPVtCYw6CH77QMeNPMASLq-wcVl1mvPV1XD2gG97-JTmdAvYW8sy6yKHpyIyU0SafxjY3up82OwIaC_WWF6iggs2uIYNhNv5D7yHEoEE5uAA/s800/tipunch414.jpg", "comment_count": 3 }, { "title": "saratoga brace up", "url": "https://cocktailvirgin.blogspot.com/2011/02/saratoga-brace-up.html", "published": "2011-02-01T20:21:00.005-05:00", "updated": "2017-08-22T17:40:46.712-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Jerry Thomas", "source": "Jerry Thomas' book", "year": 1887 }, "categories": [ "#drink", "absinthe", "bitters (Angostura)", "brandy", "egg", "lemon juice", "simple syrup", "soda" ], "ingredients": [ "1 tbsp Sugar (1/2 oz Demerara Syrup 1:1)", "2 dash Angostura Bitters (1 dash)", "4 dash Lemon or Lime Juice (1/2 oz Lemon)", "2 dash Absinthe (2 dash Herbsaint)", "1 Egg (1 Egg)", "1 wineglass Brandy (2 oz Cognac)" ], "instructions": "Shake without ice and then with ice. Double strain into a highball glass, top with seltzer water, and add a straw.", "body_text": "1 tbsp Sugar (1/2 oz Demerara Syrup 1:1)\n2 dash Angostura Bitters (1 dash)\n4 dash Lemon or Lime Juice (1/2 oz Lemon)\n2 dash Absinthe (2 dash Herbsaint)\n1 Egg (1 Egg)\n1 wineglass Brandy (2 oz Cognac)\nShake without ice and then with ice. Double strain into a highball glass, top with seltzer water, and add a straw.\nNote: Ingredients on the left are from Jerry Thomas and the ingredients in parentheses on the right are the way Josey made this drink.\nFor my second beverage at Drink, I asked bartender Josey Packard what drinks she had been excited about making lately, and she replied that she has been enjoying the old school classics. When I stated that I was up for anything as long as I had not had it before, she first suggested a\nGolden Fizz\n(which she made me a while back) before settling upon the Saratoga Brace Up. Indeed, I was familiar with the recipe, but alas, I had never pulled the trigger on making one. Surprisingly, David Wondrich in\nImbibe!\nsaid very little about this drink that first appeared in the 1887 edition of Jerry Thomas' book. He did compare it to another drink, the Scotch-based\nMorning Glory Fizz\n. Both of these Fizzes were probably palliatives prescribed after a night of drinking, and both contain egg (or egg white) and absinthe to settle the stomach issues that might be occurring then.\nThe Saratoga Brace Up had a rather subtle aroma that came across as a chocolaty or earthy note. The sip was lemony and was neither sweet nor tart but had a bit of crispness on the tongue from the soda's carbonation. Next, a light collection of Herbsaint and Angostura notes punctuated the Cognac on the swallow. Overall, the Saratoga Brace Up was easy to drink without being characterless; moreover, I could definitely see nursing one or two of these after a ribald night on the town and much more so than the smoky Morning Glory Fizz.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkQAOLoCvz0QiD4PcuXVATvk2plC9J4uj2Y-7lq0LUO6-8u7HK5kEWNzYlUyAPL6eTrFw_feQIzdB4d4CaqbD2d8WfktLgzP1XPLv0BoOa3zVdE7Ow4VU5A1v4N5LlzRCx_f4J5Ytqj0/s320/saratogabrace416.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkQAOLoCvz0QiD4PcuXVATvk2plC9J4uj2Y-7lq0LUO6-8u7HK5kEWNzYlUyAPL6eTrFw_feQIzdB4d4CaqbD2d8WfktLgzP1XPLv0BoOa3zVdE7Ow4VU5A1v4N5LlzRCx_f4J5Ytqj0/s800/saratogabrace416.jpg", "comment_count": 0 }, { "title": "johann goes to mexico", "url": "https://cocktailvirgin.blogspot.com/2011/02/johan-goes-to-mexico.html", "published": "2011-02-02T18:33:00.003-05:00", "updated": "2017-08-22T17:39:29.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Josey Packard", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (Angostura)", "lemon juice", "mezcal", "simple syrup" ], "ingredients": [ "1 1/2 oz Mezcal Vida", "1/2 oz Angostura Bitters", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup (1:1)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Mezcal Vida\n1/2 oz Angostura Bitters\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup (1:1)\nShake with ice and strain into a cocktail glass.\nSoon Andrea arrived at Drink from her class and it was time for another round. The cocktail bartender Josey Packard wanted to make me was a bitters-heavy mezcal drink called Johann Goes to Mexico. The Johann in question was the 19th century surgeon, Dr. Johann Siegert, who developed Angostura Bitters. Soon after Josey created this drink last year, a bartender from Upstairs on the Square requested if he could put it on their menu where it resided for the summer.\nThe Johann Goes to Mexico presented itself with an aroma of Angostura's cherry notes and mezcal's smoky sharpness. On the tongue, the bitters' cherry combined with the lemon in a slightly sweet sip. The swallow though was mainly about the smoke and agave flavors from the mezcal; moreover, the Angostura, mezcal, and lemon juice's crispness dried out the drink at the end. Indeed, it was a bit surprising that the Angostura was more up front than on the swallow where it usually resides.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vywW0g-Py2KO_rSfzNXT79nIZpnmO6ukG2HHCPa-vHAt4sNBjdjQN0846t1Zxz5zJjQYubLPpZ_PTU6oWvASKakh62Rz8SMHfE3VQZGJvNxYPNuOXJ43damFIl0_E_KwoKnOIiMo69Q/s320/johan417.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vywW0g-Py2KO_rSfzNXT79nIZpnmO6ukG2HHCPa-vHAt4sNBjdjQN0846t1Zxz5zJjQYubLPpZ_PTU6oWvASKakh62Rz8SMHfE3VQZGJvNxYPNuOXJ43damFIl0_E_KwoKnOIiMo69Q/s800/johan417.jpg", "comment_count": 1 }, { "title": "dead man's mule", "url": "https://cocktailvirgin.blogspot.com/2011/02/dead-mans-mule.html", "published": "2011-02-02T18:57:00.004-05:00", "updated": "2017-08-22T17:38:53.159-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "copper mug", "technique": "muddle", "attribution": { "creator": null, "source": "Drink", "year": null }, "categories": [ "#drink", "absinthe", "ginger beer", "lime juice", "orgeat", "pimento dram" ], "ingredients": [ "1 oz Orgeat", "1 oz Kübler Absinthe", "1/2 oz St. Elizabeth's Allspice Dram", "1/2 of a Lime (in wedges)" ], "instructions": "Muddle lime wedges in the bottom of a copper mug. Add rest of ingredients, fill with crushed ice, and top with ginger beer. Add straws.", "body_text": "1 oz Orgeat\n1 oz Kübler Absinthe\n1/2 oz St. Elizabeth's Allspice Dram\n1/2 of a Lime (in wedges)\nMuddle lime wedges in the bottom of a copper mug. Add rest of ingredients, fill with crushed ice, and top with ginger beer. Add straws.\nFor my final drink, bartender Joe Staropoli who was working at the ice bar mentioned to Tyler that I had considered the Dead Man's Mule last time I was at Drink. That time I passed it up in favor of\nThe Old Man, the Monk, and the Sea\n, but this time I was game and it seemed like a good transition from the Johan Goes to Mexico. After Tyler made me the drink, Joe came by and relayed the drink's history. About two months ago, a dozen guys from Copenhagen showed up to the bar, and a pair of them requested this drink from him. Joe was a little taken aback by the request and with bar manager John Gertsen's assistance, they adapted the recipe given Drink's ingredients. Since the original calls for Goldschläger cinnamon schnapps, which Drink lacks, they replaced it with allspice dram and were rather pleased with the results.\nThe Dead Man's Mule greeted the nose with anise from the absinthe and ginger from the soda. The sip was the classic lime and orgeat pairing found in many Tiki drinks, while the swallow was absinthe, allspice, and ginger notes all residing in harmony with each other. While the drink was spicy, it was a lot less intense that I first expected given the ingredients and proportions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4qXKui3D7mlhhCApYRj2aKgSbZJDCYlbgeTLjz184667oG6ajBE8Y9MPnBJ9qY70wvTB1wdrAjLhwaDON4fxOkjKj0RIt3LEO2742hXBa6b4DLIWrxMdQEBrfx5e7YXdNXwvgnQRdCo/s320/deadman418.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4qXKui3D7mlhhCApYRj2aKgSbZJDCYlbgeTLjz184667oG6ajBE8Y9MPnBJ9qY70wvTB1wdrAjLhwaDON4fxOkjKj0RIt3LEO2742hXBa6b4DLIWrxMdQEBrfx5e7YXdNXwvgnQRdCo/s800/deadman418.jpg", "comment_count": 6 }, { "title": "dover", "url": "https://cocktailvirgin.blogspot.com/2011/02/dover.html", "published": "2011-02-03T16:51:00.003-05:00", "updated": "2017-08-22T17:38:01.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "curacao", "gin", "lillet", "lime juice" ], "ingredients": [ "3/4 oz Berkshire Mountain Distillers' Ethereal Gin (orange label)", "3/4 oz Lime Juice", "3/4 oz Combier Orange Liqueur", "3/4 oz Cocchi Americano" ], "instructions": "Shake with ice and strain into a rocks glass. Fill with ice and add straws and a lime wedge.", "body_text": "3/4 oz Berkshire Mountain Distillers' Ethereal Gin (orange label)\n3/4 oz Lime Juice\n3/4 oz Combier Orange Liqueur\n3/4 oz Cocchi Americano\nShake with ice and strain into a rocks glass. Fill with ice and add straws and a lime wedge.\nOn Friday night, Andrea and I traveled over to Brookline to eat dinner at Lineage. One of the drinks bartender Ryan Lotz made me was the Dover from their cocktail menu. The Dover was created when a regular customer requested an alternative to her regular gin and tonic; since her nickname was Dover, Ryan decided to dub the drink this. Based off of a\nCorpse Reviver #2\nsans absinthe (or perhaps a\nHoop La!\n), the drink had a classic feel to it from the get-go.\nThe freshly cut lime wedge provided a pleasant aroma to the drink. On the sip, a semi-sweet citrus flavor was chased by a juniper-laden swallow that contained a bit of drying tartness to it. Moreover, as the ice melted, the drink got even more crisp and less sweet tasting. Overall, I could see it making a good transition for a gin and tonic drinker and as well as a good variation for the classic cocktail lover.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYB4Gnm6egbv7x2sFTjbNyLe-ElpT6ZLTGHywqOAU_dib2r91ib8F_GSt53hoZv5LWgthVNYcu4EH4OcMV-lMtB-TV7NiNEYO1rKW5lRemBp5M-ioCEPEMAjT6QaF4p8aGd6hyphenhyphenmMrMao/s320/dover419.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYB4Gnm6egbv7x2sFTjbNyLe-ElpT6ZLTGHywqOAU_dib2r91ib8F_GSt53hoZv5LWgthVNYcu4EH4OcMV-lMtB-TV7NiNEYO1rKW5lRemBp5M-ioCEPEMAjT6QaF4p8aGd6hyphenhyphenmMrMao/s800/dover419.jpg", "comment_count": 0 }, { "title": "cafe royal special", "url": "https://cocktailvirgin.blogspot.com/2011/02/cafe-royal-special.html", "published": "2011-02-04T15:50:00.003-05:00", "updated": "2017-08-22T17:37:28.769-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "William Tarling", "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "gin", "lemon juice", "sloe gin", "vermouth (dry)" ], "ingredients": [ "1/4 Dry Gin (3/4 oz Darnley's View)", "1/4 Lemon Juice (3/4 oz)", "1/4 Dry Vermouth (3/4 oz Noilly Prat)", "1/4 Sloe Gin (3/4 oz Plymouth)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/4 Dry Gin (3/4 oz Darnley's View)\n1/4 Lemon Juice (3/4 oz)\n1/4 Dry Vermouth (3/4 oz Noilly Prat)\n1/4 Sloe Gin (3/4 oz Plymouth)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nOn Saturday night, I was in the mood for a lighter style of cocktail when I spotted the Café Royal Special. The drink was created by the compiler of the\nCafé Royal Cocktail Book\n, William Tarling, and with the split base of gin and sloe gin, it reminded me of a drier\nImproved Ping Pong\n. For a gin, I opted to try out the sample of Darnley's View Gin that we were sent. A quick taste of this Scottish gin gave a good balance of citrus, juniper, and coriander notes without anything being too sharp or overpowering. With this citrus notes, I felt that the gin would be a good match for this recipe. What I could glean off of their website is that they keep it simple with only 6 botanicals: juniper, coriander seed, lemon peel, elderflower, orris root, and angelica root.\nThe Café Royal Special started with a lemony aroma from the twist and the juice. The sloe gin came out as a berry flavor on the dry and tart sip, and this was followed by the dry vermouth and lemon notes on the swallow. Overall, the drink was surprisingly dry for a sloe gin recipe, although it did gain a bit of sweetness as it warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fd63Bc2r-x2AWnT_O6m7BhmQFIo4Jt6IDc-9OLvtsl_obzI_fBN67ajRiXeElSHwxAQEROhCZdIqKDV-i3edHgglqSDV-Ny5JMEz8iDrZvNY4MAkS2uNJ07avcWet3hxslyICgkhRF8/s320/caferoyal421.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fd63Bc2r-x2AWnT_O6m7BhmQFIo4Jt6IDc-9OLvtsl_obzI_fBN67ajRiXeElSHwxAQEROhCZdIqKDV-i3edHgglqSDV-Ny5JMEz8iDrZvNY4MAkS2uNJ07avcWet3hxslyICgkhRF8/s800/caferoyal421.jpg", "comment_count": 0 }, { "title": "1836", "url": "https://cocktailvirgin.blogspot.com/2011/02/1836.html", "published": "2011-02-04T16:45:00.004-05:00", "updated": "2017-08-22T17:37:01.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (Angostura)", "bitters (mole)", "bitters (orange)", "campari", "mezcal", "punt e mes", "rum", "sherry", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz Siete Leguas Añejo Tequila", "1 oz Campari", "1 oz Carpano Antico Vermouth", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Add ice cubes (4), a straw, and an orange twist. Stir with ice and strain into a rocks glass. Garnish with a flamed orange twist.", "body_text": "1 oz Siete Leguas Añejo Tequila\n1 oz Campari\n1 oz Carpano Antico Vermouth\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a rocks glass. Add ice cubes (4), a straw, and an orange twist.\nOn Sunday night, Andrea and I headed over to Craigie on Main for a nightcap. While Andrea was drawn to the mezcal-laden Degüello on the menu, I was more curious to find out what bartender John Mayer had been playing around with off the menu. John picked a companion piece to the Degüello called the 1836; both drinks were named after bits of history from John's home state of Texas. During the Texas Revolution, Santa Anna's troops were preparing to attack the Alamo and they opted for some psychological warfare. They repeated a bugle call, El Degüello meaning \"slit throat,\" signifying that they were planning to leave no man alive. Even the ones hiding in the Alamo's basement.\nDegüello\n• 3/4 oz Scorpion Mezcal\n• 3/4 oz Oloroso Sherry\n• 3/4 oz Punt e Mes\n• 1/2 oz Old Monk Rum\n• 1/4 Demerara Syrup\n• 1 dash Angostura Bitters\n• 5 drop Angostura Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with a flamed orange twist.\nMy 1836 was named after the year that Texas declared independence from Mexico. Essentially, it was a tequila take on the rye-based\n1794\ncreated by Dominic Venegas while at Range in San Francisco. When John made me the 1836, I was amused that it looked practically like the variation, the\n1795\n, that bartender Ted Gallager made almost a year ago. With the change from the 1794's rye, John felt that the drink still needed some barrel-aged notes, so he picked an añejo tequila to round out the drink.\nThe 1836 began with an aroma of Campari, Carpano Antica, and orange oil. The taste was a semi-sweet grape sip that was chased by a drying wave of Campari and agave notes. Lastly, the chocolate notes from the mole bitters lingered as a pleasing aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_C4atCGKPYBt-PWbTif9XQ24yW6UiFUfNKMLoYgP21w3mdm0Vg5IaOzxCFgC-F7VJzGnzct2dOG2351xSUaj0-C4RkmCvrU4ebUoP3OTPGID-fRjZgr90_bs1ItTH2VTpJFr7dvw9xM/s320/the1836_422.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_C4atCGKPYBt-PWbTif9XQ24yW6UiFUfNKMLoYgP21w3mdm0Vg5IaOzxCFgC-F7VJzGnzct2dOG2351xSUaj0-C4RkmCvrU4ebUoP3OTPGID-fRjZgr90_bs1ItTH2VTpJFr7dvw9xM/s800/the1836_422.jpg", "comment_count": 2 }, { "title": "endeavor", "url": "https://cocktailvirgin.blogspot.com/2011/02/endeavor.html", "published": "2011-02-06T16:49:00.005-05:00", "updated": "2017-08-22T17:35:42.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "UKBG Approved Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "lillet", "whiskey (Bourbon)" ], "ingredients": [ "1/3 Bourbon (1 oz Eagle Rare 10 Year)", "1/3 Green Chartreuse (1 oz)", "1/3 Lillet (1 oz Cocchi Americano)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1/3 Bourbon (1 oz Eagle Rare 10 Year)\n1/3 Green Chartreuse (1 oz)\n1/3 Lillet (1 oz Cocchi Americano)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nLast Monday, the Endeavor from the\nUKBG Approved Cocktails\nbook caught my eye. With green Chartreuse, an aromatized wine, and a base spirit, the recipe reminded me of the gin-based\nBijou\n(or Scott Holliday's rye-base\nFamily Jewels\nvariation) and the Irish whiskey-based Tipperary. Here, the spirit and wine ingredients were Bourbon and Lillet, respectively. What is curious is that these British bartenders published the recipe only 4 years after Prohibition had ended; the recipe calls for Seagram's, a Canadian company that purchased several American distilleries after Prohibition ended and began a few decades of making Bourbon in the States.\nThe Endeavor's aroma was a pairing of orange oil and green Chartreuse. On the tongue, the sip contained citrus notes from the Cocci Americano punctuated by an herbal tingle from the Chartreuse, while the swallow was a combination of the Bourbon, the spice of the Angostura Bitters, and the main brunt of the Chartreuse complexity. As a food pairing, Andrea discovered that the drink went rather well with a square of Newman's Own Organic Orange Dark Chocolate. Compared to a Bijou, the Green Chartreuse was more pronounced here; perhaps the Lillet did not mute the Chartreuse as well as sweet vermouth or perhaps the whiskey intensified its character.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTCW_kzlUlW9Cc2qJkB2tk7QwBEwtELE_zHYGfvxIHuye0o4F9anq-6GSrpyr6WCgdoIAVFJIwwGooSlq1PHpT4deBCXTJlPIb-jsMEP8klymOyTT9fQTgAd4T_JDnDWEvvefLbKgIKc/s320/endeavor423.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTCW_kzlUlW9Cc2qJkB2tk7QwBEwtELE_zHYGfvxIHuye0o4F9anq-6GSrpyr6WCgdoIAVFJIwwGooSlq1PHpT4deBCXTJlPIb-jsMEP8klymOyTT9fQTgAd4T_JDnDWEvvefLbKgIKc/s800/endeavor423.jpg", "comment_count": 0 }, { "title": "arawak", "url": "https://cocktailvirgin.blogspot.com/2011/02/arawac.html", "published": "2011-02-07T15:20:00.004-05:00", "updated": "2026-03-11T13:01:13.480-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "bitters (Angostura)", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Jamaica Rum (Coruba)", "1 1/2 oz Sweet Sherry (Lustau Pedro Ximenez San Emilio)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Jamaica Rum (Coruba)\n1 1/2 oz Sweet Sherry (Lustau Pedro Ximenez San Emilio)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nA few weeks ago, I was reminded of the Arawak Cocktail in a tweet by\nRumDood\n. So for the second drink last Monday night, I reached for our 1947 edition of Trader Vic's\nBartender's Guide\nand opened it up to the rum section. The drink is a riff on the Pirate's Cocktail calling for Jamaican rum and swapping the vermouth for a sweet sherry. It seemed like the perfect after dinner drink to follow the Jamaica Jerk Seitan dish that Andrea had prepared.\nThe ingredients and name make an interesting and cohesive historical reference. The Arawak people were one of the indigenous peoples of the West Indies, and they were the natives that Christopher Columbus discovered in his 1492 voyage. With a bit of Caribbean rum and bitters mingling with a Spanish fortified wine, the parts are all there. Especially since Columbus' ship was well stocked with sherry on that voyage as Camper English's recent\narticle\nin the L.A. Times describes.\nFor a rum, Andrea wanted to experiment with our recent acquisition of Coruba. My gut instinct was to grab the Smith & Cross and use its overproof roughness to cut into the sweet sherry; however, I was game for experimenting with the Coruba for we had not used it for much other than as an accent in certain drinks. Of our two sweet sherries, the Pedro Ximénez won out over Lustau's East India Solera.\nThe Arawak's nose was the dark aged rum aroma softened by the sherry. While the sip was sweet, smooth, and grapey, the swallow was full of dark and funky rum flavors, the raisininess of the sherry, and the spice of the Angostura. Moreover, I was impressed at how well the Coruba's caramel note matched the sherry's richness. Indeed, Andrea commented that the drink \"taste[d] like a really delicious Coke or Dr. Pepper syrup.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDG6clMAB9BJXfQL8ZuAqBgxmnwBypa9obpRF4QISYik40tPOAVEJewuzOn7DpTqe6HQQorVqPl53JllxgH4aNwLqsU4-sQ2EJNNUQ_eCdXphznTg5kh0s7qhERO0Ap-eWCfbk7zv4Y4/s320/arawak424.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDG6clMAB9BJXfQL8ZuAqBgxmnwBypa9obpRF4QISYik40tPOAVEJewuzOn7DpTqe6HQQorVqPl53JllxgH4aNwLqsU4-sQ2EJNNUQ_eCdXphznTg5kh0s7qhERO0Ap-eWCfbk7zv4Y4/s800/arawak424.jpg", "comment_count": 6 }, { "title": "dutch flip", "url": "https://cocktailvirgin.blogspot.com/2011/02/dutch-flip.html", "published": "2011-02-07T16:27:00.003-05:00", "updated": "2017-08-22T17:33:49.892-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Katie Stipe", "source": "Vandaag", "year": null }, "categories": [ "cream", "curacao", "egg", "genever", "port (ruby)", "simple syrup" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Ruby Port (Ramos Pinto)", "1/2 oz Heavy Cream (Half & Half)", "1/4 oz Grand Marnier", "1/4 Demerara Syrup (2:1)", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a wineglass or snifter (rocks glass), add one coffee or espresso ice cube, and garnish with a freshly grated blanched almond and a flamed orange twist.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Ruby Port (Ramos Pinto)\n1/2 oz Heavy Cream (Half & Half)\n1/4 oz Grand Marnier\n1/4 Demerara Syrup (2:1)\n1 Egg\nShake once without ice and once with. Strain into a wineglass or snifter (rocks glass), add one coffee or espresso ice cube, and garnish with a freshly grated blanched almond and a flamed orange twist.\nOn Tuesday night, I finally got to make the Dutch Flip. I originally planned on making the drink on Monday, but the coffee had not frozen for the flavored ice cube in time. What was an extra day considering that I had originally spotted this drink in a Tasting Table\narticle\nabout cocktails in Manhattan a few months ago? The Dutch Flip was created by bartender Katie Stipe of Vandaag in the East Village and seemed like it would well serve as a dessert drink.\nThe Dutch Flip's nose was mainly from the orange twist. Early in the drink, the sip contained the cream and almond notes which were followed by orange and Bols Genever flavors on the swallow. The grated almond worked rather well in the drink as it heightened the flavors of the Genever. As the coffee ice cube melted, the drink began to change with the additional flavors and bitter complexity. Indeed, the coffee complemented the cream and Genever in this drink. Overall, the Dutch Flip was worth the extra preparation of the coffee ice cubes, and it made for an intriguing drink as the flavor profile change over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41hbD6mQ_HvLzkB1F3c96WPa18Zua6-LjQ8kKQaLPZDAEB6LkmSQGXaupaJevyHvWFti4DwP9ETLO50ag1oLwhNOPTLJApIzc0RdZmBNjppTVcHrNO3lpep27ZXIcpvhqMEoJm4tpuBs/s320/dutchflip426.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41hbD6mQ_HvLzkB1F3c96WPa18Zua6-LjQ8kKQaLPZDAEB6LkmSQGXaupaJevyHvWFti4DwP9ETLO50ag1oLwhNOPTLJApIzc0RdZmBNjppTVcHrNO3lpep27ZXIcpvhqMEoJm4tpuBs/s800/dutchflip426.jpg", "comment_count": 0 }, { "title": "robert e. lee cooler", "url": "https://cocktailvirgin.blogspot.com/2011/02/robert-e-lee-cooler.html", "published": "2011-02-08T13:11:00.003-05:00", "updated": "2017-08-22T17:33:14.844-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "absinthe", "ginger beer", "lime juice", "scotch" ], "ingredients": [ "1 dash Absinthe (1 barspoon Pernod Fils)" ], "instructions": "Shake all but the ginger ale with ice and strain into a highball glass filled with ice. Top with ginger ale (note my volume correction). I added a straw and a wide lime peel garnish.", "body_text": "1 dash Absinthe (1 barspoon Pernod Fils)\nJuice 1/2 Lime (3/4 oz)\n1 jigger Scotch (1 1/2 oz Famous Grouse + 1/4 oz Caol Ila 10 Year)\n1 pint Ginger Ale (4 oz Hansen's)\nShake all but the ginger ale with ice and strain into a highball glass filled with ice. Top with ginger ale (note my volume correction). I added a straw and a wide lime peel garnish.\nOn Tuesday night, I was in the mood for a highball so I looked in Jacques Straub's 1914 book\nDrinks\n. There, I spotted the Robert E. Lee Cooler that would make good use of the cane sugar ginger ale that Andrea had just bought. While other Robert E. Lee Coolers I have seen are gin based, this one called for Scotch, and whiskey seemed more appropriate for the South than gin. With spirit, lime, and soda, could this have been the Confederates' version of the Cuba Libre? Probably not, for Scotch did not become abundant in America until 30 years after Lee's death. Moreover, I am unsure if Lee would approve of Straub's version anyways depending on how you parse one of his famous quotes on alcohol. Lee claimed, \"I like whiskey. I always did, and that is why I never drink it.\" However, around 1914 when this version of the recipe was published, Scotch had become quite popular and the\nMamie Taylor\nwas in fashion.\nStraub's recipe called for a full pint of ginger ale which seemed like it would be refreshing on a hot day in the South, but it would not make for a decent highball today. Therefore, I decreased the call for soda to four ounces although the drink would probably work with even a little less. Initially, I used just Famous Grouse blended Scotch; however, the smoke profile was rather weak so I added in a dash of Caol Ila single malt to boost up the signature. With that addition, the nose was not only lime oil from the twist but a decent amount of peaty smoke notes as well. Flavorwise, the ginger ale dominated the sip, and lime and the absinthe's fennel were on the swallow that was punctuated by the smoke. Overall, this version of the Robert E. Lee Cooler pleasantly reminded me of an egg white-less\nMorning Glory Fizz\n. Furthermore, the way absinthe raised this drink above a Mamie Taylor was similar to how it gussied up a Cuba Libre into the\nMandeville\n. Given to how some of Straub's recipes can be a little off, I may have to revisit this drink sometime and experience it as the much more common gin-based version.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhumfNuMCfD6GJzv-pNLLK3CjxTibQIhAQTMn_z6YnMy4nMEHZSioFeNTWJscOvpP4PzPORLSp_r8VD32nP6IrDnY-gaiKyaubBCBuwiSDmbAqM76SGE_GyqHoZIKetGW2MjzRjf1OiI/s320/robertelee427.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhumfNuMCfD6GJzv-pNLLK3CjxTibQIhAQTMn_z6YnMy4nMEHZSioFeNTWJscOvpP4PzPORLSp_r8VD32nP6IrDnY-gaiKyaubBCBuwiSDmbAqM76SGE_GyqHoZIKetGW2MjzRjf1OiI/s800/robertelee427.jpg", "comment_count": 1 }, { "title": "danube", "url": "https://cocktailvirgin.blogspot.com/2011/02/danube.html", "published": "2011-02-08T14:45:00.004-05:00", "updated": "2017-08-22T17:32:39.986-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Punt e Mes", "1/2 oz Rittenhouse 100 Rye", "1/2 oz Zwack Liqueur", "1/2 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "2 oz Punt e Mes\n1/2 oz Rittenhouse 100 Rye\n1/2 oz Zwack Liqueur\n1/2 pinch Salt\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nOn Wednesday last week, Andrea and I had to get out of the house after being shuttered in for too long thanks to the winter storms. Therefore, we shuffled through the salty slush, took the subway down to Kenmore Square, and went to Eastern Standard for dinner. For my aperitif, I asked bartender Naomi Levy to make me the Danube which just appeared on their menu. The drink was created by bartender Kevin Martin who, along with the Franklin's Peter Cipriani, got to tour Hungary with the Zwack family. Named after the Danube River that runs through Budapest, the drink was designed as a reverse Manhattan of sorts.\nThe Danube greeted my nose with an orange oil and grape aroma. The sip was a sweet caramel flavor from the Zwack that paired well with the Punt e Mes' grape; moreover, the swallow was a combination of the Punt e Mes' bitterness, barrel notes from the rye, and some herbal complexity from the Zwack liqueur. This complexity came across with a cinnamon-like menthol note. While the Danube started sweet, it ended cleanly and a bit more dry, and it did indeed make for a good aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIzi5hXqud_EaKUxGgIB-Z958Fp-qcZktHN-5U4_TQK4J8Sjyz4oK9TOjvUsPoFp9KsrRPWGp1mg_1YLyp9n33myh8hMXP1t3ljCKWfrA0P6J0MYbYBCpHoEVWUD3HrDvCmoQIbsrkA-4/s320/danube430.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIzi5hXqud_EaKUxGgIB-Z958Fp-qcZktHN-5U4_TQK4J8Sjyz4oK9TOjvUsPoFp9KsrRPWGp1mg_1YLyp9n33myh8hMXP1t3ljCKWfrA0P6J0MYbYBCpHoEVWUD3HrDvCmoQIbsrkA-4/s800/danube430.jpg", "comment_count": 0 }, { "title": "pansy blossom", "url": "https://cocktailvirgin.blogspot.com/2011/02/pansy-blossom.html", "published": "2011-02-09T15:37:00.003-05:00", "updated": "2017-08-22T17:32:35.435-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Flowing Bowl", "year": 1892 }, "categories": [ "absinthe", "egg white", "kümmel", "maraschino", "vermouth (sweet)" ], "ingredients": [ "3 dash Gum Syrup (omitted)", "1/2 oz Kümmel (Helbing)", "1/2 oz Absinthe (Kübler)", "1/2 oz Sweet Vermouth (Vya)", "1/2 oz Maraschino Liqueur (Luxardo)", "1 Egg White" ], "instructions": "Shake with ice and strain into a cocktail glass. I garnished with 3 drops of Angostura Bitters on the egg white froth.", "body_text": "3 dash Gum Syrup (omitted)\n1/2 oz Kümmel (Helbing)\n1/2 oz Absinthe (Kübler)\n1/2 oz Sweet Vermouth (Vya)\n1/2 oz Maraschino Liqueur (Luxardo)\n1 Egg White\nShake with ice and strain into a cocktail glass. I garnished with 3 drops of Angostura Bitters on the egg white froth.\nLast Friday night, I was flipping through\nThe Flowing Bowl\nand a strange egg white drink, the Pansy Blossom, caught my eye. I had not spotted this drink in any books I have read; however, there is a more modern recipe in CocktailDB of the same name that contains pastis (or anisette), grenadine, and Angostura Bitters, but there is only one ingredient in common with the above 1892 recipe. While the CocktailDB drink would at least have the coloration of a pansy, it surely lacks the intrigue to draw me to try it. Indeed, it was the strangeness of two potent herbal spirits being mitigated by the other ingredients that sparked my curiosity. Since three of the ingredients contained sugar, I decided that drink would probably be sweet enough and omitted the gum syrup from the recipe.\nThe Pansy Blossom started with a fennel aroma from the absinthe. Flavorwise, the sip was a sweet grape coupled with Maraschino's nuttiness. Meanwhile, the egg white and sweetness did a good job of mellowing out the absinthe's herbal intensity and kümmel's caraway notes on the swallow. Overall, the drink offered up a nice degree of complexity and was not as bizarre as I first expected it to be. With the egg white, it was a softer version of\nBeta Cocktails\n'\nSpice Trade\nwith Maraschino notes instead of Curaçao.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDn17xkiQuBMGMxvmcEBEdXbzuU1R3yBLsnzoRPb_6-HUEffkv7BYY8-GF3ZWsO2X-iR-pDUYCTdF-GMSikPH9Lm7qNU0oi5UBRoTVxokGR9Ct8eEKkHuXEa6SdB8tdNKgn7b-5g779w/s320/pansy432.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDn17xkiQuBMGMxvmcEBEdXbzuU1R3yBLsnzoRPb_6-HUEffkv7BYY8-GF3ZWsO2X-iR-pDUYCTdF-GMSikPH9Lm7qNU0oi5UBRoTVxokGR9Ct8eEKkHuXEa6SdB8tdNKgn7b-5g779w/s800/pansy432.jpg", "comment_count": 0 }, { "title": "new orleans golden fizz", "url": "https://cocktailvirgin.blogspot.com/2011/02/new-orleans-golden-fizz.html", "published": "2011-02-09T16:55:00.003-05:00", "updated": "2017-08-22T17:32:05.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Stan Jones", "source": "Complete Barguide", "year": null }, "categories": [ "cream", "egg", "gin", "lemon juice", "lime juice", "soda", "sugar" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "1 oz Lemon Juice", "1/2 oz Lime Juice", "1 Egg Yolk", "1/2 oz Cream", "1 tsp Sugar (*)", "3 drop Orange Blossom Water" ], "instructions": "Shake once without ice and once with ice. Add 1 1/2 oz of soda water to the bottom of a highball glass, and strain the drink over that. Top off with more soda water (1 1/2 oz) and add a straw.", "body_text": "1 1/2 oz Gin (Bombay Dry)\n1 oz Lemon Juice\n1/2 oz Lime Juice\n1 Egg Yolk\n1/2 oz Cream\n1 tsp Sugar (*)\n3 drop Orange Blossom Water\nShake once without ice and once with ice. Add 1 1/2 oz of soda water to the bottom of a highball glass, and strain the drink over that. Top off with more soda water (1 1/2 oz) and add a straw.\n(*) Perhaps increasing this to 1 1/2 or 2 tsp might provide a better balance, especially for fans of sweeter drinks.\nAfter making the egg white-laden Pansy Flower on Friday night, I retained the yolks and went on a quest for a use of them. On CocktailDB, I spotted a recipe from Stan Jones'\nComplete Barguide\n, the New Orleans Golden Fizz, that was essentially a\nRamos Gin Fizz\nwith yolk instead of egg white. I began to wonder what a Ramos would be like without its characteristic fluffy light character that the egg white donates. The thought of an egg yolk Fizz reminded me of drinks that Josey Packard has made for me in the past at Drink, such as the\nGolden Fizz\nand the\nSaratoga Brace Up\n. Since these were great drinks, I was willing to conjure up my inner-Josey and give the New Orleans Golden Fizz a shot.\nI am glad that I tried this recipe for it was a rather refreshing drink. The dual citrus and soda water donated a delightful crispness to the sip. Without the egg white to mute the flavors, the gin botanicals really stood out on the swallow. Indeed, the yolk and cream added a richness without dampening the other ingredients all that much. Overall, the drink was a little too much on the tart side for me so perhaps increasing the sugar a little might be required to balance the full jigger of lemon and lime juice. Moreover, it made me wonder if there was a need for a New Orleans Royal (full egg) Fizz to round out the genre?", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NFAz1nIvtgnhvudRhPVwxqWL6INKbZP_AadekZrUg9WXwWi2oUX3pXgIu5N53BBRttXgCipmmORNx2ZyATh96Hgdh0c9bLeGtwRPrJ1CLbcrJeHTDcw3TPJnd-NcCjpDsO2X68l3hXY/s320/neworleans437.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NFAz1nIvtgnhvudRhPVwxqWL6INKbZP_AadekZrUg9WXwWi2oUX3pXgIu5N53BBRttXgCipmmORNx2ZyATh96Hgdh0c9bLeGtwRPrJ1CLbcrJeHTDcw3TPJnd-NcCjpDsO2X68l3hXY/s800/neworleans437.jpg", "comment_count": 2 }, { "title": "[kuromatsu]", "url": "https://cocktailvirgin.blogspot.com/2011/02/kuromatsu.html", "published": "2011-02-10T16:23:00.002-05:00", "updated": "2017-08-22T17:31:23.110-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Will Thompson", "source": "Drink", "year": null }, "categories": [ "#drink", "cognac", "cynar", "orgeat" ], "ingredients": [ "1 1/2 oz Cognac", "3/4 oz Cynar", "1/2 oz Zirbenz Stone Pine Liqueur", "1/4 oz Monin Orgeat" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Cognac\n3/4 oz Cynar\n1/2 oz Zirbenz Stone Pine Liqueur\n1/4 oz Monin Orgeat\nStir with ice and strain into a cocktail glass.\nOn Super Bowl Sunday, we decided to make good use of most people being in front of a television set by going to Drink where such technology luckily does not reside. Well, the quarter scores were put up on the letter board for those who were interested, but our attentions were on Will Thompson who would be our personal bartender for the night (although other people were sitting in our section in the early and later parts of the evening). The first drink Will made for me was his take on a\nJapanese\n. The concept started with Will liking the combination of Zirbenz Stone Pine Liqueur and Cynar; he found that the Cynar took away the flatness of the Zirbenz and the two worked together to make a more rounded flavor. With his love of the Japanese Cocktail, he swapped out the original's Boker's Bitters for a healthy slug of these two liqueurs. While Will did not have a name for this drink, I informally dubbed it here as the Kuromatsu -- the Japanese Black Pine.\nThe drink started with an orgeat and grape aroma that smelled both sweet and dark. Its sip was piny with a light sweetness, and as the drink warmed up, the orgeat flavors became more apparent. On the swallow, the Cynar and Cognac flavors pleasantly melded and the Zirbenz contributed an interesting minty note on the finish. I was quite surprised at how the orgeat was overwhelmed in this drink for it usually is a rather pervasive flavor. For all that the\nCommodore Perry\nwas a lighter and fruitier Japanese riff, Will's take on the classic was darker and more complex.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoriEgU3dFQH8Lq7ItdlQCSA-_Uqb-murWNF5HwDCeJcykpjLRAL-YOGV-iPTmb82Jdt3FnYC7aAjIXNTEELyxQVZxuQDApPI8JnTaPZFVpnbI5zIL1iyVfHwYZWfADgN3kV0KxLIMFc/s320/zirbenese438.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoriEgU3dFQH8Lq7ItdlQCSA-_Uqb-murWNF5HwDCeJcykpjLRAL-YOGV-iPTmb82Jdt3FnYC7aAjIXNTEELyxQVZxuQDApPI8JnTaPZFVpnbI5zIL1iyVfHwYZWfADgN3kV0KxLIMFc/s800/zirbenese438.jpg", "comment_count": 0 }, { "title": "armada", "url": "https://cocktailvirgin.blogspot.com/2011/02/armada.html", "published": "2011-02-11T15:31:00.005-05:00", "updated": "2026-03-11T13:01:20.218-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": null, "year": null }, "categories": [ "#drink", "drambuie", "genever", "gin", "sherry" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Ransom Old Tom Gin", "1/2 oz Lustau Don Nuño Dry Oloroso Sherry", "1/4 oz Lustau Pedro Ximenez Sherry", "1/4 oz Drambuie" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with oil from a lemon twist.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Ransom Old Tom Gin\n1/2 oz Lustau Don Nuño Dry Oloroso Sherry\n1/4 oz Lustau Pedro Ximenez Sherry\n1/4 oz Drambuie\nStir with ice and strain into a cocktail glass. Garnish with oil from a lemon twist.\nFor my second cocktail at Drink last Sunday, bartender Will Thompson suggested that I have a drink created by Misty Kalkofen with the unofficial title of \"2 sherry, 2 gin.\" The actual name, the Armada, was most likely a reference to the Spanish Armada where the Spanish fleet sailed against England during the Anglo-Spanish War. This would explain the sherry, Old Tom (despite this one being made in the U.S.), and Drambuie, but what about the Genever? Well, part of the Armada's goal was to stop Queen Elizabeth I from supporting the Dutch revolt against the Spanish in the Netherlands. Indeed, sometimes the best history lessons are served in a cocktail glass.\nThe Armada's aroma was fresh lemon oil at first with raisiny Pedro Ximénez notes entering into the bouquet later. The sip was sweet and grape flavored with Ransom Old Tom's spice and the sherrys' nutty notes on the swallow. I was pretty impressed at how potent the Ransom was and how much flavor backbone it provided with only half an ounce. Overall, I have to agree with Will's assessment that this was definitely a Misty recipe especially with its balance and its use of sherry and Drambuie.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPFZgzA7iqzUUuKsFX8y4gp5f6-VJ0ttLg1hNO7bXv2d4cg5PA-6zRrjTLbmQlUrIYcWpsNxzvgU722CqV7O3GTlKadgkZTwL6AD8LwN0YFU1u-fn2prZC3u_GYQGCV4cTSszsnPoauJU/s320/armada439.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPFZgzA7iqzUUuKsFX8y4gp5f6-VJ0ttLg1hNO7bXv2d4cg5PA-6zRrjTLbmQlUrIYcWpsNxzvgU722CqV7O3GTlKadgkZTwL6AD8LwN0YFU1u-fn2prZC3u_GYQGCV4cTSszsnPoauJU/s800/armada439.jpg", "comment_count": 0 }, { "title": "[navy dock daiquiri]", "url": "https://cocktailvirgin.blogspot.com/2011/02/navy-dock-daiquiri.html", "published": "2011-02-11T16:08:00.003-05:00", "updated": "2017-08-22T17:30:40.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Will Thompson", "source": null, "year": null }, "categories": [ "#drink", "cynar", "lime juice", "maraschino", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "3/4 oz Cynar", "1/2 oz Lime Juice", "1/4 oz Maraschino Liqueur" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Smith & Cross Rum\n3/4 oz Cynar\n1/2 oz Lime Juice\n1/4 oz Maraschino Liqueur\nShake with ice and strain into a cocktail glass.\nFor my last drink on Sunday night, bartender Will Thompson wanted to return to Cynar liqueur in a Daiquiri-like drink he developed using Smith & Cross Rum. While most of the time Cynar is used in straight spirits drinks, Cynar does pair up well with citrus such as in the\nMortal Sunset\n(orange),\nPeralta\n(grapefruit, lemon), and Wayne Curtis'\nTango #2\nvariation (orange). As for lime juice, the only one I have had before was the Violet Hour's Kyle Davidson's\nArt of Choke\nthat Maksym Pazuniak made me at the Cure Bar, and the lime did work well with the Cynar.\nWill's drink greeted me with a dark note from the aged molasses rum and the Cynar and with a nutty one from the Maraschino liqueur. The sip presented a sweet lime flavor with the funkiness of the Maraschino. Other aspects of the Maraschino continued on in the swallow along with the bitter herbalness of the Cynar which coupled well with the potent Jamaican rum. When I let Andrea have a taste, she commented \"this is really old school,\" and she noted that the funky rum aroma had a bit of a salinity or brininess to it. With the\nhistory\nof London Dock Rum and the Smith & Cross' navy strength proofage, I dubbed this drink the Navy Dock Daiquiri.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DbviwEnXnjAMiw7Si5LjxAKfM3NsK-cq5OalTrfD2UK8neAdrGLIOubFeM6He4ForRsLjiC5g_CPSukje6CYGNOxTkr7LnCnf81WvY5E3_74amlNBzXhuB6aXK6UgH5HjV4sZ-YksA0/s320/navydocdaq441.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DbviwEnXnjAMiw7Si5LjxAKfM3NsK-cq5OalTrfD2UK8neAdrGLIOubFeM6He4ForRsLjiC5g_CPSukje6CYGNOxTkr7LnCnf81WvY5E3_74amlNBzXhuB6aXK6UgH5HjV4sZ-YksA0/s800/navydocdaq441.jpg", "comment_count": 0 }, { "title": "round the world", "url": "https://cocktailvirgin.blogspot.com/2011/02/round-world.html", "published": "2011-02-14T15:39:00.004-05:00", "updated": "2017-08-22T17:29:46.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "absinthe", "brandy", "gin", "orange juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/5 Gin (1/2 oz Cascade Mountain)", "1/5 Orange Juice (1/2 oz)", "1/5 Dry Vermouth (1/2 oz Noilly Prat)", "1/5 Sweet Vermotuh (1/2 oz Vya)", "1/5 Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)", "1 dash Absinthe (1/2 barspoon Pernod Fils)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cherry (Luxardo).", "body_text": "1/5 Gin (1/2 oz Cascade Mountain)\n1/5 Orange Juice (1/2 oz)\n1/5 Dry Vermouth (1/2 oz Noilly Prat)\n1/5 Sweet Vermotuh (1/2 oz Vya)\n1/5 Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)\n1 dash Absinthe (1/2 barspoon Pernod Fils)\nShake with ice and strain into a cocktail glass. Garnish with a cherry (Luxardo).\nFor our first drink on Monday night, I spotted the Round the World from the\nCafé Royal Cocktail Book\n. The drink caught my eye for it appeared like a cross between a\nSatan's Whiskers\nand a\nMonkey Gland\n. The former has a more similar structure with its equal part of orange liqueur and dash of orange bitters swapped for the Round the World's brandy and dash of absinthe. With the latter, the Monkey Gland is the one of most famous recipes that also contains gin, orange juice, and absinthe.\nThe Round the World started its adventure with a light anise scent. The sip was a slightly sweet orange flavor that was chased by grape notes and the absinthe's and gin's botanicals on the swallow. Overall, it was a lot drier the Satan's Whiskers with a bit more challenging of a flavor profile given the absinthe notes. In addition, it was less richly orange flavored than the Satan's Whiskers, and the Spanish brandy I used donated a decent amount of heft and body to the Round the World.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JeE-7BQTuFnWlAMsvomTvn86Klq_WvrpBY4y6zT7aRlEdQCRVT0m7qBJV5AU1O4nAKH3bjDv0RxjOCOmbR_g16_2anqNnpKYMpBssfa02LIHw-L3dB6LCrmtQ0DxZa2lmkQt82I42Xg/s320/roundtheworld442.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JeE-7BQTuFnWlAMsvomTvn86Klq_WvrpBY4y6zT7aRlEdQCRVT0m7qBJV5AU1O4nAKH3bjDv0RxjOCOmbR_g16_2anqNnpKYMpBssfa02LIHw-L3dB6LCrmtQ0DxZa2lmkQt82I42Xg/s800/roundtheworld442.jpg", "comment_count": 0 }, { "title": "charlie's vacation", "url": "https://cocktailvirgin.blogspot.com/2011/02/charlies-vacation.html", "published": "2011-02-14T16:36:00.002-05:00", "updated": "2017-08-22T17:29:12.010-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Zane Harris", "source": "Left Coast Libations", "year": null }, "categories": [ "bitters (other)", "campari", "egg white", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Gin (Death's Door)", "1/2 oz Lemon Juice", "1/2 oz Campari", "1/2 oz Rich Simple Syrup (2:1)", "1 Egg White", "2 drop Orange Flower Water", "2 dash Fee's Peach Bitters" ], "instructions": "Shake once without ice and once with ice. Strain into a champagne flute (champagne coupe glass).", "body_text": "1 1/2 oz Gin (Death's Door)\n1/2 oz Lemon Juice\n1/2 oz Campari\n1/2 oz Rich Simple Syrup (2:1)\n1 Egg White\n2 drop Orange Flower Water\n2 dash Fee's Peach Bitters\nShake once without ice and once with ice. Strain into a champagne flute (champagne coupe glass).\nAfter the Round the World, we ended the evening with Charlie's Vacation from\nLeft Coast Libations\n. This drink was created by Zane Harris who co-owns Rob Roy in Seattle. While I do not know who Charlie is, the drink seems to be a variation Zane's\nVacation\nthat he created while at Vessel; Robert Hess listed the Vacation as a more summery drink containing cachaça and Aperol instead of this one's gin and Campari. Checking through our drink archives, the Charlie's Vacation might be the first Campari drink containing egg or egg white that I have had; however, others have described delicious sounding ones like the\nCampari Sour\nso I had little doubt the combination would work well.\nIn Charlie's Vacation, the Campari played a big role in the aroma along with the gin. On the tongue, the sip was a sweet lemon flavor with gin and Campari on the swallow. The peach bitters did a nice job of appearing on the finish and masking the lingering Campari aftertaste that I have heard many people complain about. Perhaps, the egg white aided in toning down the Campari as well. In addition, I was quite pleased with the Death's Door Gin for it gave a very robust gin signature -- much more than was expected over the egg white's smoothing character. Lastly, I wonder if the orange flower water should have been added as a garnish to the egg white froth to contribute more to the aroma instead of blending in with the various citrus notes in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0BfrT3rIpabG0q-YLP-qz-jKYrlH7iHEOxZTcKVyIbsEbgEEhrdB6qfabGLhbENaes7TVTwPUPUyuXrWQPnQ-LSbAnX7qyp3dAocfV00cZmKrStJY1T5Vt1_GrazE302RJFfJf5r0Tc/s320/charliesvacation443.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0BfrT3rIpabG0q-YLP-qz-jKYrlH7iHEOxZTcKVyIbsEbgEEhrdB6qfabGLhbENaes7TVTwPUPUyuXrWQPnQ-LSbAnX7qyp3dAocfV00cZmKrStJY1T5Vt1_GrazE302RJFfJf5r0Tc/s800/charliesvacation443.jpg", "comment_count": 0 }, { "title": "shadyside fizz", "url": "https://cocktailvirgin.blogspot.com/2011/02/shadyside-fizz.html", "published": "2011-02-15T15:36:00.003-05:00", "updated": "2017-08-22T17:28:33.384-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": null, "attribution": { "creator": "Mike Ryan", "source": "The Violet Hour", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "lime juice", "simple syrup", "soda", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Espolón)", "1 oz Angostura Bitters", "3/4 oz Lime Juice", "3/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Top with Sprite (Rieme Pink Grapefruit Sparkling Limonade) Dry shake egg white and lime juice. Add rest of ingredients (save for soda) and ice; shake. Add 2 oz of soda to highball glass and strain shaker contents on top of this. Top with additional soda if needed, and garnish with 3 drops of Angostura Bitters and a straw.", "body_text": "1 oz Blanco Tequila (Espolón)\n1 oz Angostura Bitters\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\n1 Egg White\nTop with Sprite (Rieme Pink Grapefruit Sparkling Limonade)\nDry shake egg white and lime juice. Add rest of ingredients (save for soda) and ice; shake. Add 2 oz of soda to highball glass and strain shaker contents on top of this. Top with additional soda if needed, and garnish with 3 drops of Angostura Bitters and a straw.\nOn Tuesday night, I reached for the\nRogue\nBeta Cocktails\nbook to see which drinks we still have not made. One of the remaining that caught my eye was Mike Ryan's Shadyside Fizz that he created at the Violet Hour in Chicago. The reason we had not mixed this one before was that we never buy Sprite soda; however, we had a bottle of Rieme Pink Grapefruit Sparkling Limonade that we bought at Capone Foods, and it seemed like it would make a fair substitution.\nThe Angostura Bitters in the garnish as well as in the drink itself provided a pleasant allspice and clove aroma to the Fizz. While the sip was a spicy lime flavor, the swallow was a combination of agave spirit, Angostura Bitter's spice, and grapefruit from the soda. I was pretty impressed at how well the grapefruit soda and Angostura Bitters went together and I wonder if this would be the case in a lemon-lime soda as well. Moreover, I was a bit surprised at how submissive the tequila was in this drink; true, the flavor was present but it was hiding behind the Angostura and citrus notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkSgkROp-izPJ6rGM0yFiM_rxTj01LtjZZp9GyOC4Nja-awCTJFmXkJ2cEMDCzXvEOanl-5ZZOONcHBcdNDQUhlUmqJIq_SR1P4lC55OeEtyLjR9PuHDxXSiZDhyGWx_ntMYN8DIIkT4/s320/shadyside445.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkSgkROp-izPJ6rGM0yFiM_rxTj01LtjZZp9GyOC4Nja-awCTJFmXkJ2cEMDCzXvEOanl-5ZZOONcHBcdNDQUhlUmqJIq_SR1P4lC55OeEtyLjR9PuHDxXSiZDhyGWx_ntMYN8DIIkT4/s800/shadyside445.jpg", "comment_count": 0 }, { "title": "todd collins", "url": "https://cocktailvirgin.blogspot.com/2011/02/todd-collins.html", "published": "2011-02-15T16:55:00.003-05:00", "updated": "2017-08-22T17:27:59.548-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "benedictine", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Old Raj 110 Gin", "1 1/2 oz Hayman's Old Tom Gin", "1 oz Lemon Juice", "1 oz Simple Syrup (2:1)" ], "instructions": "Shake with ice and strain into a Collins glass filled with crushed ice. Garnish with a Benedictine-soaked cucumber slice, a violet ice cube (*), a candied violet, and a straw.", "body_text": "1 1/2 oz Old Raj 110 Gin\n1 1/2 oz Hayman's Old Tom Gin\n1 oz Lemon Juice\n1 oz Simple Syrup (2:1)\nShake with ice and strain into a Collins glass filled with crushed ice. Garnish with a Benedictine-soaked cucumber slice, a violet ice cube (*), a candied violet, and a straw.\n(*) Soak violet petals in water. Add crushed candied violet to the mix. Strain and freeze in an ice cube tray.\nLast Wednesday, I met up with Andrea at Clio. One of the drinks that bartender Todd Maul made for me was a riff on the classic\nTom Collins\nthat he called the Todd Collins. As part of his upcoming Spring menu, the Todd Collins featured the flavor and aroma of one of the harbingers of that season, the violet, with stunning effect. The violet was present both in a flavored ice cube and in a candied violet garnish, and these ingredients contributed to the nose along with the fresh cucumber aroma. Initially, the sip was a tart lemon flavor with plenty of gin notes on the swallow. As the violet ice cube melted, it formed a beautiful cascade of blue that sunk to the bottom of the glass. There, the violet entered the sip where it paired well with the lemon and gin flavors. Once this occurred, the drink reminded me a lot of an\nAviation\nCocktail\neven without the requisite Maraschino liqueur being present.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0HQbE-8BuzZEHqXiunjS5XGQAFu-Nr47yQxtJ-YTuMdS0rsyeM13AK9VdIXhcmPnZbf5zd8-3sWfhK4JqWc9XHB0q50Ev-AYWPUNAfmp64ReS8NCdyaQYDNt-d6DWAiNtmy7WhNtK8E/s320/toddcollins446.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0HQbE-8BuzZEHqXiunjS5XGQAFu-Nr47yQxtJ-YTuMdS0rsyeM13AK9VdIXhcmPnZbf5zd8-3sWfhK4JqWc9XHB0q50Ev-AYWPUNAfmp64ReS8NCdyaQYDNt-d6DWAiNtmy7WhNtK8E/s800/toddcollins446.jpg", "comment_count": 1 }, { "title": "rossi negroni", "url": "https://cocktailvirgin.blogspot.com/2011/02/rossi-negroni.html", "published": "2011-02-16T15:46:00.003-05:00", "updated": "2017-08-22T17:26:59.559-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Greg Rossi and Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "campari", "gin", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Beefeater Gin", "3/4 oz Blood Orange Cordial", "3/4 oz Campari", "1/2 oz Carpano Antica Sweet Vermouth" ], "instructions": "Stir with ice and strain into a rocks glass containing 3 ice cubes. Garnish with an orange twist.", "body_text": "3/4 oz Beefeater Gin\n3/4 oz Blood Orange Cordial\n3/4 oz Campari\n1/2 oz Carpano Antica Sweet Vermouth\nStir with ice and strain into a rocks glass containing 3 ice cubes. Garnish with an orange twist.\nOn Thursday, Andrea was away on a business trip, so I decided to get dinner at Bergamot. For my first drink, bartender Paul Manzelli mentioned that he had a blood orange cordial that he had recently been tinkering with. The cordial was created by bartender Greg Rossi from Dalí across the street, and Greg brought over an extra bottle for Bergamot a few nights before. The night that he brought it over, he and Paul had developed a few drinks including a\nNegroni\nvariation using it to complement the drink's traditional ingredients.\nThe drink Paul dubbed the Rossi Negroni started with an orange aroma from the twist and cordial. The sip was a tangy Aperol-like orange flavor that was chased by an intriguing orangy bitter combination. Moreover, the Campari note that blended with the cordial on the swallow remained unmasked as a lingering aftertaste. The blood orange flavor definitely softened this drink with the fruit and sugar notes as well as the decreased volumes of the other ingredients as compared to the original.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIkqcqWn5f-CfupuhxUcGolhxdow5Zx5xIott5kVtY_n9AwrPO9_K8brWHX2gt4hQPyTS9XoZcBxQ3C4lZYE2auD_3-tt-ie8LqRe9DwvWcsjnnAsDqHgkQe_D15Wfp60Aa0G5VqX9r4/s320/rossi449.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIkqcqWn5f-CfupuhxUcGolhxdow5Zx5xIott5kVtY_n9AwrPO9_K8brWHX2gt4hQPyTS9XoZcBxQ3C4lZYE2auD_3-tt-ie8LqRe9DwvWcsjnnAsDqHgkQe_D15Wfp60Aa0G5VqX9r4/s800/rossi449.jpg", "comment_count": 0 }, { "title": "smoking jacket", "url": "https://cocktailvirgin.blogspot.com/2011/02/smoking-jacket.html", "published": "2011-02-16T16:43:00.004-05:00", "updated": "2017-08-22T17:26:12.853-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Paul Manzelli", "source": null, "year": null }, "categories": [ "#bergamot", "bitters (orange)", "cynar", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Grant's Blended Scotch", "3/4 oz Cynar", "3/4 oz Punt e Mes", "1-2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Flame an orange twist over the top and discard.", "body_text": "1 1/2 oz Grant's Blended Scotch\n3/4 oz Cynar\n3/4 oz Punt e Mes\n1-2 dash Orange Bitters\nStir with ice and strain into a rocks glass containing a large ice cube. Flame an orange twist over the top and discard.\nFor my after dinner drink, bartender Paul Manzelli mentioned that he had a new drink called the Smoking Jacket. Originally, Paul wanted to create a drink named after nearby Longfellow Park, and when Paul imagined what Longfellow might be wearing as he had a postprandial cocktail, Paul thought of a smoking jacket. When Paul described this Scotch-based drink, it immediately reminded me of Audrey Saunders'\nLittle Italy\ngiven the whiskey, vermouth and Cynar ingredients.\nThe Smoking Jacket began with a dark orange aroma that later included malt notes and a lightly peated aroma from the Scotch. The sip was a combination of orange from the bitters and grape from the Punt e Mes, and the swallow was a complex bitter wave coupled with lightly smoked Scotch notes. The Punt e Mes seemed to soften the Cynar so it was not as identifiable as an ingredient except on the aftertaste where the Cynar was less masked. With the peat, orange bitters, and extra notes in the Punt e Mes, the Smoking Jacket offered up a new twist to the Little Italy cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nILfjjAsuNFzHYx4BZJpYBOYSiJcYM5xCCQQV08i3gGt-LwPpxRSDSmDjsDBUh1eKNGYTO-lW2bACHtP0ssgy2dxfiiWnT7Y3wfng-CScNb_Mg1tW9gi0pZmJ_4UqCYFjNjSGBbSz5E/s320/smoking450.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nILfjjAsuNFzHYx4BZJpYBOYSiJcYM5xCCQQV08i3gGt-LwPpxRSDSmDjsDBUh1eKNGYTO-lW2bACHtP0ssgy2dxfiiWnT7Y3wfng-CScNb_Mg1tW9gi0pZmJ_4UqCYFjNjSGBbSz5E/s800/smoking450.jpg", "comment_count": 0 }, { "title": "iced punch", "url": "https://cocktailvirgin.blogspot.com/2011/02/iced-punch.html", "published": "2011-02-17T15:55:00.005-05:00", "updated": "2017-08-22T17:25:35.533-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Flowing Bowl", "year": null }, "categories": [ "batavia arrack", "lemon juice", "maraschino", "sugar", "wine (white)" ], "ingredients": [ "4 oz Sugar" ], "instructions": null, "body_text": "4 oz Sugar\nPeels of 1/2 Lemon\n4 oz Water\nJuice of 1 Lemon (2 oz)\n6 oz Dry Light White Wine (or Champagne)\n3 oz Batavia Arrack (or Santa Cruz Rum)\n1 barspoon Maraschino Liqueur (1/8 oz)\nUsing a vegetable peeler, peel half of a lemon. Create an oleo saccharum by muddling lemon peels in sugar. Let sit for an hour with intermittent muddling and stirring to extract the citrus oils. Add water and juice and stir to dissolve the sugar. Strain into a bowl to remove pulp and peels. Add wine, Batavia Arrack, and Maraschino, mix, and stick in freezer for a few hours. Whisk to break up ice and pour into punch cups, champagne flutes, or other vessels. Recipe makes 2-4 servings depending on cup size.\nLast Saturday, I wanted to try a wine-based mixed drink so I turned to my reprint of\nThe Flowing Bowl\n. The one that seemed like a good starting point was the Iced Punch that called for a Rhine wine which is often interpreted as any dry, light white. I adapted the recipe in the book a few ways to make it more amenable. First, I cut the recipe back four fold since there would only be two of us partaking. Second, it called for the lemon rinds to be rubbed off on lump sugar; since our sugar is in granule form, I opted to extract the lemon oils through muddling the peels in the sugar. Lastly, the recipe called for an \"\"ice-cream freezer\" to freeze the nonboozy ingredients and to mix in the rest of the ingredients as it turned. Instead, I took a chance that there was enough sugar and alcohol to prevent the punch from freezing solid if I just stuck the mix in the freezer, and I was correct -- while ice crystals did form, it was a manageable amount.\nThe concept of white wine and Batavia Arrack was not new to us for we had tried the\nWhite Wine Punch\nlast year. For a wine this time, I went with Bear Flag's Soft White which I have had on its own a few times before. When the punch was served at freezer temperature, it had a delightful aroma of lemons and a light hogo-like note from the Batavia Arrack. The sip had an interesting textural component from the ice slurry and contained a semi-sweet lemon flavor. On the swallow, the flavors of the Batavia Arrack dominated and helped to dry out the drink on the finish; moreover, the white wine and a faint Maraschino note were also present on the swallow as well as the aftertaste. While substituting Champagne for white wine would produce a similar effect, using a Santa Cruz rum (a Virgin Island rum like Cruzan) would have produced a lot less distinctive of a result. Andrea commented that the punch reminded her of a hogo-laden Margarita or other Daisy. I replied that I could see why one would want to serve this punch as cold as possible for the Batavia Arrack went from really smooth to rather plasticky smelling as it warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAudLpj5d7YPyK07y8wG5AwKuKT4LJfEXPx60GMF2CRUpNPzjjJONN81NLkAiA7QdLdns2QvKn7iMKRQEy9V7pAlcKJJ2Yjh5MQiIlBT83Oz-dlVnoiBh8GzBUbMMB1qwjyb83HS_TEG0/s320/icedpunch452.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAudLpj5d7YPyK07y8wG5AwKuKT4LJfEXPx60GMF2CRUpNPzjjJONN81NLkAiA7QdLdns2QvKn7iMKRQEy9V7pAlcKJJ2Yjh5MQiIlBT83Oz-dlVnoiBh8GzBUbMMB1qwjyb83HS_TEG0/s800/icedpunch452.jpg", "comment_count": 0 }, { "title": "junior", "url": "https://cocktailvirgin.blogspot.com/2011/02/junior.html", "published": "2011-02-21T20:38:00.002-05:00", "updated": "2017-08-22T17:24:45.435-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "benedictine", "bitters (Angostura)", "lime juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1/2 oz Benedictine", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.", "body_text": "2 oz Rittenhouse Rye\n1/2 oz Benedictine\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge.\nTwo Sundays ago, Andrea and I went down to Green Street to pay bartender Derric Crothers a visit. For my first drink, I asked Derric for a Junior off of the A to Z menu. When I first had this drink in the pre-blog days, it resided on the small cocktail menu and I remember Tony, the rather serious and tattooed bartender who pre-dated Andy McNees at Green Street, making it for me. I recall being drawn to it for the ingredients reminded me of the\nFrisco Sour\nwhich I had at Eastern Standard several months before with the similar rye whiskey, Benedictine, and citrus structure (read Frank Bruni's\npiece\non the Frisco). However, I was taken aback at how different it was from the Frisco Sour and the reason was the lime juice pairing with the whiskey in the Junior versus the lemon juice in the Frisco Sour. Some spirits in my mind generally work better with lemon and others with lime. For example, Cognac and whiskey pair better with lemon while pisco, tequila, and rum pair better with lime; gin though works splendidly with both. This is not to say that there are not exceptions to this generalization. For example, a good rye and lime juice recipe is the\nOriental\n. I felt that I needed to revisit the Junior especially to see if my tastes had changed over the four years since I had it last.\nThe Junior started with the dark herbal aroma of Benedictine with hints of lime juice and rye whiskey. On the tongue, the sip was tart and complex with the swallow being crisp and containing the heat of the rye and the botanicals of the Benedictine and Angostura on the swallow. The lime juice seemed to predominate the balance in this drink, and it along with the overproof whiskey functioned to dry out the sugar in the liqueur; moreover, it was notable how well the lime and Benedictine flavors complemented each other. Perhaps a lower proof and gentler rye like Old Overholt or Sazerac might change the drink's balance toward the sweeter side. David Wondrich wrote about the Junior back in his\nEsquire\ndays. Wondrich rather enjoyed this drink for the lime juice \"frees the herbal notes of the Benedictine from its heavy, sweet body, and together they buffer the tangy woodiness of the rye.\" Overall, the Junior did stand the test of time; it still seemed more challenging of a drink than a Frisco Sour, but I think I have come to terms with the lime juice's terpenes mingling with the whiskey better.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjBCbhutQ8fDSqaeQ1OorUAksuWNWtgdOPMCFR1aOWRgPMeCGgb-A4VhXpMfA3izv2bqA4WVjTDonCbKGDq44MSjuVeA51e_EHFAJfC3HoWNRg3KEKaE-vq5KAJ5V3VqyJB1W1uEdzL8/s320/junior453.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjBCbhutQ8fDSqaeQ1OorUAksuWNWtgdOPMCFR1aOWRgPMeCGgb-A4VhXpMfA3izv2bqA4WVjTDonCbKGDq44MSjuVeA51e_EHFAJfC3HoWNRg3KEKaE-vq5KAJ5V3VqyJB1W1uEdzL8/s800/junior453.jpg", "comment_count": 0 }, { "title": "stork club", "url": "https://cocktailvirgin.blogspot.com/2011/02/stork-club.html", "published": "2011-02-21T20:46:00.003-05:00", "updated": "2017-08-22T17:22:59.712-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Stork Club", "year": null }, "categories": [ "#green street", "bitters (Angostura)", "cointreau", "gin", "lime juice", "orange juice" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Combier Triple Sec", "1 oz Orange Juice", "1/4 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Combier Triple Sec\n1 oz Orange Juice\n1/4 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor my second cocktail at Green Street, I asked bartender Derric Crothers for a Stork Club from their cocktail book (the next level up from the A to Z menu). The drink was created at the Manhattan nightclub of the same name sometime during its lifespan which ranged from 1929 to 1965. Yes, the club was started during Prohibition, but once you realize that the owner, Sherman Billingsley, was previously a bootlegger from Oklahoma, the whole scofflaw concept makes sense. Actually, the recipe probably dates to before 1946 when\nThe Stork Club Bar Book\nwas first published; I cannot confirm that the drink is actually in there for my copy has not yet arrived. Given that Prohibition was the era of gin and orange juice drinks (think: Orange Blossom and Bronx), perhaps the drink was created in the very early and underground years of the club.\nAfter I\ntweeted\nthat I was drinking a Stork Club, Lauren Clark of DrinkBoston tweeted back that the drink is a great brunch drink. I then recalled a\npost\nshe wrote about it after having one at the B Side. Beside that post, my first encounter with the Stork Club was part of my harvesting bird-related drink recipes for our International Migratory Bird Day party three years ago. I do remember making one (we had 20 bird-themed drinks that made the cut) but I did not recall drinking one myself. And two Sundays ago, I figured that I should change that posthaste.\nThe Stork Club greeted my senses with a fresh orange aroma from the twist, juice, and liqueur. Next, the orange notes continued on in the sip and were followed by the lime, bitters, and gin botanicals on the swallow; while the sip was pleasantly sweet, the flavors in the swallow did function to dry out the balance a bit. With the gin, lime juice, orange liqueur, and Angostura Bitters, the drink did remind me of a\nPegu Club\n; however, it was \"sort of like someone tried to smooth over a Prohibition-era Pegu Club with orange juice\" (quoted from my Twitter post). While I cannot confirm how this good of a brunch drink this would be, I do not see how there is a wrong time of day to drink to quaff one of these.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGJ5ELrBdsLXYwklZgVB1ORTQJTel_YvxyAnD_RfIbSAZoNg7HL3Fv0jMLZGxrADe-dvuDSR589KARrMz87e56FXCHsj1XnZDQOzCJxN3c9Asg0u_CVVQa87rMh7vKjCZzGBP3p9_HLk/s320/storkclub454.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGJ5ELrBdsLXYwklZgVB1ORTQJTel_YvxyAnD_RfIbSAZoNg7HL3Fv0jMLZGxrADe-dvuDSR589KARrMz87e56FXCHsj1XnZDQOzCJxN3c9Asg0u_CVVQa87rMh7vKjCZzGBP3p9_HLk/s800/storkclub454.jpg", "comment_count": 0 }, { "title": "g.m. gurton's punch", "url": "https://cocktailvirgin.blogspot.com/2011/02/gm-gurtons-punch.html", "published": "2011-02-22T16:02:00.004-05:00", "updated": "2025-08-08T12:14:54.412-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "G.M. Gurton", "source": "Cooling Cups and Dainty Drinks", "year": 1869 }, "categories": [ "brandy", "curacao", "lime juice", "rum", "sherry", "simple syrup (ginger)", "sugar", "tea" ], "ingredients": [ "1/2 pint Rum (2 oz Lemon Hart 80)", "1/2 pint Sherry (2 oz Lustau Los Arcos Dry Amontillado)", "1/2 pint Brown Brandy (2 oz Pedro Domecq Fundador Solera Reserva)", "1 gill Curaçao (1 oz Senior Curaçao)", "1 pint Lime Juice (4 oz)", "1 gill Ginger Syrup (1 oz Ginger People)", "3 pint Weak Green Tea (12 oz Jasmin Green Tea)" ], "instructions": null, "body_text": "1/2 pint Rum (2 oz Lemon Hart 80)\n1/2 pint Sherry (2 oz Lustau Los Arcos Dry Amontillado)\n1/2 pint Brown Brandy (2 oz Pedro Domecq Fundador Solera Reserva)\n1 gill Curaçao (1 oz Senior Curaçao)\n1 pint Lime Juice (4 oz)\n1 gill Ginger Syrup (1 oz Ginger People)\n3 pint Weak Green Tea (12 oz Jasmin Green Tea)\nSweeten to Taste (1 1/2 oz Sugar)\nAssemble in a punch bowl with block ice; ladle into cups when the punch has chilled. Alternatively shake and pour into an ice filled Collins or rocks glass. I added a long lime twist as a garnish. The four fold scaled down recipe makes two 12 oz servings before ice is added (more servings if punch cups are used).\nTwo Mondays ago, my reprint of William Terrington's 1869\nCooling Cups and Dainty Drinks\narrived and I was keen on giving one of the recipes a try. As I flipped through the pages, one of the punches stood out as not only quick to make but one that had win written all over it. G.M. Gurton's Punch appealed to me for it paired ginger syrup and green tea along with an old school trio of spirits: rum, sherry, and brown brandy. Filling in the gaps were orange liqueur, lime, and enough sweetener to balance the punch to my liking. Neither the book nor the web provided any history as to whom Gurton was, but the recipe remains a hundred and fifty years later so we can raise a glass to him or her!\nG.M. Gurton's Punch proved to be a low proof and refreshing recipe! The punch's aroma sang out with lime and green tea notes. On the sip, a sweet lime flavor paired well with the Curaçao; meanwhile, on the swallow, the green tea predominated with hints of ginger, brandy, and the nuttiness of the sherry. Given the alcohol content of the drink, it definitely was both a cooling cup and a dainty drink, but one that kept my interest until there was nothing left but half melted ice cubes and the collapsed lime peel spiral.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkgo9eukyFsQsfGRIv28UMcUj9JHUTcAtXSurZG0OhuOyigP7mDIFUKcq5m2Zva0gESN56Kb7O7yIH8C2Vlu8iuCBWneP5pbzBchsjNzNg2SZ8ndBw8FS_ZkCkLGCX7DiEpv0DfPH6WA/s320/gurtons455.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkgo9eukyFsQsfGRIv28UMcUj9JHUTcAtXSurZG0OhuOyigP7mDIFUKcq5m2Zva0gESN56Kb7O7yIH8C2Vlu8iuCBWneP5pbzBchsjNzNg2SZ8ndBw8FS_ZkCkLGCX7DiEpv0DfPH6WA/s800/gurtons455.jpg", "comment_count": 0 }, { "title": "pistache fizz", "url": "https://cocktailvirgin.blogspot.com/2011/02/pistache-fizz.html", "published": "2011-02-22T16:57:00.001-05:00", "updated": "2017-08-22T17:20:32.413-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "George J. Kappeler", "source": "Modern American Drinks", "year": 1895 }, "categories": [ "gin", "lemon juice", "soda", "sugar" ], "ingredients": [ "1/2 tsp Sugar (1/2 oz Simple Syrup)", "1 jigger Old Tom Gin (1 1/2 oz Ransom)", "1 jigger Pistache Cream (1 oz Homemade, see below)" ], "instructions": "Shake with ice. Add 1 1/2 oz of soda water to a highball glass and strain contents of shaker over it. Top off with more soda water (1 1/2 oz).", "body_text": "Juice of 1/2 Lemon (1 oz)\n1/2 tsp Sugar (1/2 oz Simple Syrup)\n1 jigger Old Tom Gin (1 1/2 oz Ransom)\n1 jigger Pistache Cream (1 oz Homemade, see below)\nShake with ice. Add 1 1/2 oz of soda water to a highball glass and strain contents of shaker over it. Top off with more soda water (1 1/2 oz).\nOne of the reasons I wanted a quick to assemble punch two Mondays ago was that I had already spent a bit of time preparing our second drink of the night. That drink was one of the recipes in George J. Kappeler's 1895\nModern American Drinks\nthat had taunted me with its delicious sounding name, the Pistache Fizz. It seemed like a century older precursor to Angus Winchester's\nPeanut Malt Flip\nwhich is an addictive concoction. The Pistache Fizz, unlike the Peanut Malt Flip, had a problem -- where to acquire pistachio cream (or butter)? While I did spot it on the web with exorbitant shipping costs, I could not find it at any of the supermarkets or specialty stores around here. Therefore, I decided to make my own via a recipe I found on the Veggie Wedgie blog (see below) using unsalted and undyed pistachios. Making the nut butter was not too difficult, but I did end up underestimating the amount of nuts that would be required to make a pair of drinks. I figured that two thirds the amount of pistachio flavor would still be delightful and proceeded on with the show.\nThe Fizz lived up to its name by providing a glorious pistachio aroma that was punctuated by faint Ransom Old Tom Gin notes. The sip was crisp and lemony, and the pistachio flavor showed in the swallow along with the juniper and other spice elements of the gin. Overall, the Fizz made a great dessert drink and it was well worth the effort given the rich pistachio flavor. I wonder if the Fizz would have prospered from an egg white that might have kept the bigger bits of the nut butter in suspension better.\nPistachio Cream\n• 500 gram Shelled Pistachios (4 oz volume unblended, 62.9 gram)\n• 3 tbsp Almond Oil (5.6 mL or 1.1 tsp Coconut Oil)\n• 1 pinch Salt (1/10 pinch)\nShell the pistachios and add to a food processor or blender. Process or blend until the nuts are fine crumbs. Add oil and salt; mix until it becomes a smooth but thick butter. My reduced weights and volumes yielded 2 oz volume of pistachio cream (was shooting for 3 oz though).\nAdapted from the\nVeggie Wedgie\nblog", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYd405kn-6fnw9I33xXdlNACt4-5FnpiABwO57WRj3xvGE982EivmMya-_nSfnOp9vFsbgue50jGMTNDi_C1Z9gsaRsQxEjKOtvv_t_O7QJH2Ix_g1gpc8IV7D_OzB625DYE5Hwo5IbY/s320/pistache458.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYd405kn-6fnw9I33xXdlNACt4-5FnpiABwO57WRj3xvGE982EivmMya-_nSfnOp9vFsbgue50jGMTNDi_C1Z9gsaRsQxEjKOtvv_t_O7QJH2Ix_g1gpc8IV7D_OzB625DYE5Hwo5IbY/s800/pistache458.jpg", "comment_count": 3 }, { "title": "bitter end", "url": "https://cocktailvirgin.blogspot.com/2011/02/bitter-end.html", "published": "2011-02-23T15:58:00.003-05:00", "updated": "2017-08-22T17:19:39.064-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Josh Harris", "source": "Bon Vivants", "year": null }, "categories": [ "absinthe", "campari", "cointreau", "egg white", "lemon juice", "orange juice", "simple syrup" ], "ingredients": [ "1/2 oz Lemon Juice", "1/2 oz Orange Juice", "1/2 oz Egg White (1/2 Egg White)", "1 oz Kübler Absinthe", "1/2 oz Cointreau", "1/2 oz Rich Simple Syrup (2:1)" ], "instructions": "Shake citrus and egg white without ice. Add rest of ingredients and shake with ice. Strain into a cocktail glass. Carefully pour 1/4 oz Campari down the sides of the glass (I used an eyedropper to gently layer the Campari on the bottom), and garnish with a star anise pod.", "body_text": "1/2 oz Lemon Juice\n1/2 oz Orange Juice\n1/2 oz Egg White (1/2 Egg White)\n1 oz Kübler Absinthe\n1/2 oz Cointreau\n1/2 oz Rich Simple Syrup (2:1)\nShake citrus and egg white without ice. Add rest of ingredients and shake with ice. Strain into a cocktail glass. Carefully pour 1/4 oz Campari down the sides of the glass (I used an eyedropper to gently layer the Campari on the bottom), and garnish with a star anise pod.\nTwo Tuesdays ago, I reached for my new copy of\nA Taste of Absinthe\nand searched for a drink to make. While the book came out about the same time that\nAbsinthe Cocktails\ndid, I was a bit surprised at the degree of overlap between the two books. Classics I would expect (*), but each asked a similar group of bartenders for recipes and they proffered the same drinks to both. Still, there were enough novel recipes to make the second book (regardless of the purchase order) worthwhile. The drink I selected was the Bitter End from Josh Harris of Bon Vivants in San Francisco. Unlike the drink with the\nsame name\nthat I made last month, the bitter element here was sank to the bottom of an egg white Sour as opposed to floated on top of a Swizzle (given that it was drank with a straw it all ended similarly though).\nThe Campari on the bottom of the Bitter End looked like a jewel underneath the opaque yellow beverage and helped to make this a very attractive drink. On the top of the drink, the smell of the absinthe's fennel perhaps supplemented by the aroma of the star anise garnish greeted my nose. The sip was a smooth one that came across as more orange than lemon, while the swallow had more notes of the lemon, including its tartness, than the orange. The swallow also packed the absinthe's anise flavors that were smoothed out by the egg white. Toward the last half ounce or so, the drink started to change as the Campari began entering the sip. Indeed, the bitter liqueur dried out the balance with its sharp notes; however, the Campari flavor was not as intense as I anticipated since the sip was a mingling of the Sour and the liqueur.\n(*) Interestingly, many of the classic recipes in\nA Taste of Absinthe\nare directly attributed to the submitter which can be confusing. But we all know that people like John Gertsen can\ntime travel\nto create the great drinks of lore.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OKiLiBNrY-Di7NLM5NYMDBXuKufbDAAiVVCQfcd39hPAi0d6sgObsdgXfXwC0vgvmHR_roqq288UDtvPrUou5E55HdCDeYkNft-W0YygtmNTL9S0GJ3dhQZaeMIesP45TcTUBF9_b_c/s320/bitterend460.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OKiLiBNrY-Di7NLM5NYMDBXuKufbDAAiVVCQfcd39hPAi0d6sgObsdgXfXwC0vgvmHR_roqq288UDtvPrUou5E55HdCDeYkNft-W0YygtmNTL9S0GJ3dhQZaeMIesP45TcTUBF9_b_c/s800/bitterend460.jpg", "comment_count": 0 }, { "title": "the healer", "url": "https://cocktailvirgin.blogspot.com/2011/02/healer.html", "published": "2011-02-23T20:03:00.003-05:00", "updated": "2017-08-22T17:18:32.625-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "the gallows" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "April Wachtel", "source": "The Gallows", "year": null }, "categories": [ "#the gallows", "bitters (aromatic)", "honey", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Mead", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice", "1 dash Fee's Aromatic Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 oz Old Overholt Rye\n1 oz Mead\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\n1 dash Fee's Aromatic Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nLast Wednesday, Andrea and I went down to The Gallows in the South End for cocktails. One of the drinks that bartender April Wachtel made me that night was the Healer that struck my curiosity for it paired honey with mead. What, I wondered, would mead bring to the table that honey did not? Balancing those ingredients were rye whiskey, lemon juice, and bitters in a Sour-like format.\nThe nose of the Healer helped to answer the question for the orange oils were paired with a honey funkiness from the mead. The sip contained lemon and the honey's sweetness, and the swallow possessed more honey flavors along with the rye's barrel notes and heat. The mead was also present in the swallow where it contributed a sour note akin to a Flemish Ale which helped to dry out the balance at the end. Lastly, as the drink warmed up, cinnamon from the bitters appeared on the swallow and worked rather well with the honey notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGgG0h1MGuyry3hsmoFEMj2tM0oYQcRpaIOgDzVNxj3CVuxCBLomtAplLUDu691ZOb7pcNxJKN16-ZuuxN8FaDks9Itet9cX45k4c00jcyI0i_n-97CoJtEq9XfBiFL_wxnXM0V22vJM/s320/healer462.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGgG0h1MGuyry3hsmoFEMj2tM0oYQcRpaIOgDzVNxj3CVuxCBLomtAplLUDu691ZOb7pcNxJKN16-ZuuxN8FaDks9Itet9cX45k4c00jcyI0i_n-97CoJtEq9XfBiFL_wxnXM0V22vJM/s800/healer462.jpg", "comment_count": 1 }, { "title": "farmer's armagnac", "url": "https://cocktailvirgin.blogspot.com/2011/02/farmers-armagnac.html", "published": "2011-02-24T15:51:00.006-05:00", "updated": "2017-08-22T17:17:42.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Frank Cisneros", "source": "Prime Meats", "year": null }, "categories": [ "benedictine", "brandy", "cointreau", "lemon juice", "sugar" ], "ingredients": [ "1 1/2 oz Armagnac (Larressingle VSOP)", "3/4 oz Benedictine", "3/4 oz Lemon Juice", "1/4 oz Cointreau" ], "instructions": "Shake with ice and strain into a sugared-rimmed cocktail glass.", "body_text": "1 1/2 oz Armagnac (Larressingle VSOP)\n3/4 oz Benedictine\n3/4 oz Lemon Juice\n1/4 oz Cointreau\nShake with ice and strain into a sugared-rimmed cocktail glass.\nOn Friday, our first cocktail of the evening was found in the\nCocktail Collective\nbook, namely the Farmer's Armagnac. The drink was created by Frank Cisneros of Brooklyn's Prime Meats, and after having the\nJunior\na few nights before, I was in the mood for yet another Benedictine drink. Moreover, finding cocktails that specifically call for Armagnac is rare; generally we only get to use it when the recipe calls for brandy as it can often make the flavor profile more interesting. With Armagnacs frequently having a rustic taste to them, the drink's name was an appropriate pun.\nThe Farmer's Armagnac greeted the nose with a lemon and orange aroma from the juice and liqueur. These two notes were also present in the sip as a semi-sweet fruity flavor as they combined with the brandy's grape. Next, the swallow had the dark complexity of the Benedictine coupled with the Armagnac's heat. The drink proved to be much drier than I expected especially on the swallow, so the sugared rim was actually a good addition to allow the drinker to modulate each sip's sweetness. With the lemon and the Benedictine, the drink reminded me of the whiskey-based\nFrisco Sour\nand the gin-based Cornell Special. Moreover, with the brandy, lemon juice, and orange liqueur, it also somewhat reminded me of a Sidecar, albeit a more sophisticated and earthy one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSVDel6wIacJQJ5V_XRVrvz0Gl3cY-WLrzEovvgUH5MiQtFLaYrAEpxerez4wb_TYHztFg-gLtgfZEheOH0PvR7R4KCYIcyoW0RUcJTLw3yCXcPKjOo3DHSRMwhyphenhyphenxc8223cahxPNKF-4/s320/farmers464.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSVDel6wIacJQJ5V_XRVrvz0Gl3cY-WLrzEovvgUH5MiQtFLaYrAEpxerez4wb_TYHztFg-gLtgfZEheOH0PvR7R4KCYIcyoW0RUcJTLw3yCXcPKjOo3DHSRMwhyphenhyphenxc8223cahxPNKF-4/s800/farmers464.jpg", "comment_count": 1 }, { "title": "argento's dream", "url": "https://cocktailvirgin.blogspot.com/2011/02/argentos-dream.html", "published": "2011-02-24T16:48:00.006-05:00", "updated": "2017-08-22T17:16:53.332-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Hari Nathan Kalyan", "source": "A Taste for Absinthe", "year": null }, "categories": [ "absinthe", "amaro", "bitters (Peychaud's)", "egg white", "lemon juice", "simple syrup" ], "ingredients": [ "1 Egg White", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 oz Amaro (Averna)", "3/4 oz Absinthe Verte (La Muse Verte)", "3 dash Peychaud's Bitters" ], "instructions": "Shake egg white, lemon, and simple syrup without ice. Add amaro and absinthe to the mix, and shake well -- still with no ice. Pour into a Collins glass filled with crushed ice. Garnish with the Peychaud's Bitters.", "body_text": "1 Egg White\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 oz Amaro (Averna)\n3/4 oz Absinthe Verte (La Muse Verte)\n3 dash Peychaud's Bitters\nShake egg white, lemon, and simple syrup without ice. Add amaro and absinthe to the mix, and shake well -- still with no ice. Pour into a Collins glass filled with crushed ice. Garnish with the Peychaud's Bitters.\nFor our second drink on Friday night, I found the Argento's Dream in\nA Taste for Absinthe\n. The drink was created by Hari Nathan Kalyan of the Randolph on Broome in Manhattan. While the book did not elaborate on the name, I supposed it could be named after the Italian horror film direct Dario Argento whose work is often referred to as being \"dark dreams.\" With Randolph on Broome located in Little Italy, perhaps this supports the connection. Alternatively, it could be about Dario's daughter, Asia, who was deeply affected when her dad would read her his scripts before she went to bed. Asia later became a successful actress including performing in some of her father's horror movies. If either of these are the case, the blood red Peychaud's on the egg white froth would be rather fitting.\nThe recipe in the book was vague as to the amaro type, so I ended up choosing the rather richly flavored liqueur Averna. I later located a recipe online that stated that they use Ramazzotti at the Randolph, and this liqueur was actually my second choice. The drink started with anise notes from the Peychaud's garnish and the absinthe in the drink. The sip was rather caramel flavored from the Averna and this paired well with the lemon notes; moreover, the swallow was absinthe's botanicals coupled with the Averna's darker notes. It really was the amaro's richness that made this drink and provided a good backbone for the rest of the ingredients. The amaro and simple syrup both donated enough sweetness to make the drink enjoyable, and the egg white served to smooth out any rough edges.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbgy-Pk8Qq-8Z0uoKGAfafTMmBmQ1aEbI7q7HS8cyJKWTU0hNlW2ox9ThTG8N5edq8qXW2lOHK28IKMGgK3M8BxKXGjSA7UKOIP_5zFXydSMrTHpzD8YTS67ZmONLv4MMqKoFpYLg0OY/s320/argento465.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbgy-Pk8Qq-8Z0uoKGAfafTMmBmQ1aEbI7q7HS8cyJKWTU0hNlW2ox9ThTG8N5edq8qXW2lOHK28IKMGgK3M8BxKXGjSA7UKOIP_5zFXydSMrTHpzD8YTS67ZmONLv4MMqKoFpYLg0OY/s800/argento465.jpg", "comment_count": 0 }, { "title": "ganesh gin fizz", "url": "https://cocktailvirgin.blogspot.com/2011/02/ganesh-gin-fizz.html", "published": "2011-02-25T14:47:00.007-05:00", "updated": "2025-08-08T12:14:44.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "dry shake", "attribution": { "creator": "frederic", "source": "Tales of the Cocktail's Ramos Gin Fizz contest", "year": null }, "categories": [ "*original", "cream", "egg white", "gin", "lime juice", "pineapple syrup", "simple syrup (ginger)", "soda" ], "ingredients": [ "1 1/2 oz Gin (preferably Old Raj)", "1 oz Lime Juice", "1/2 oz Ginger Syrup", "1/2 oz Pineapple Syrup", "1/2 tsp Tamarind Concentrate", "1 oz Cream", "1 Egg White", "7 drop Keora Water" ], "instructions": "Dry shake citrus, cream, and egg white. Add rest of ingredients and ice, and shake for several minute. To Collins glass, add 1 1/2 oz soda water. Strain shaker contents over soda water in glass. Add 1 1/2 oz of soda water to shaker's ice, swirl, and strain into glass. Add straw. Garnish with 7 additional drops of Keora water on egg white froth.", "body_text": "1 1/2 oz Gin (preferably Old Raj)\n1 oz Lime Juice\n1/2 oz Ginger Syrup\n1/2 oz Pineapple Syrup\n1/2 tsp Tamarind Concentrate\n1 oz Cream\n1 Egg White\n7 drop Keora Water\nDry shake citrus, cream, and egg white. Add rest of ingredients and ice, and shake for several minute. To Collins glass, add 1 1/2 oz soda water. Strain shaker contents over soda water in glass. Add 1 1/2 oz of soda water to shaker's ice, swirl, and strain into glass. Add straw. Garnish with 7 additional drops of Keora water on egg white froth.\nOn Saturday, I decided to create a recipe for Tales of the Cocktail's Ramos Gin Fizz contest. The rules were to create a variation that included gin, egg white, cream, citrus, and a hydrosol but restricted several things including bitters. My inspiration for the contest came while shopping at the big Indian supermarket on Moody Street in Waltham. After grabbing a container of tamarind concentrate, Andrea found a bottle of keora water that would be perfect for the hydrosol and the plan came together. Keora water is from the Pandanus flower and is used in Indian cooking to impart an unique floral, grassy, and slightly spicy aroma to desserts like Ghulab Jamun and rice dishes like Biryani. The rest of the drink fell into place as I filled in the gaps with other flavors and spices found in Indian cooking such as the saffron found in Old Raj Gin.\nFor a description of my entry, I wrote, \"I love Indian cooking and many of the early drink and punch recipes were influenced by the trade with India. By incorporating traditional Indian fruits and spices in the various juices, concentrates, hydrosol, gin, and syrups, I hoped to capture the flavors of the food while still maintaining a rich smoothness that Ramos Gin Fizzes are known for. Since Ramos Gin Fizzes are traditionally morning after drinks, I named the Fizz after Ganesh, the remover of obstacles. In this case, the obstacle is the hangover preventing you from enjoying your morning.\"\nThe Ganesh Gin Fizz greeted the nose with a jasmine-, lavender-, and rose-like aroma from the keora water. The sip was tangy from the lime and tamarind and these flavors complemented the pineapple syrup. Meanwhile, the swallow contained the botanicals from the gin and the spice of the ginger syrup along with the smooth richness of the cream. All this drink really needed was a brunch buffet replete with pakoras and navratan korma, and all could be righted after a night of drinking.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6zyh5SwOkEWRBoYp8KdOlh7-ibuexIhEb3x703ZF_3jdr_FlxetIf14a1PRf4ereT9aVNY4TYym_nQ_HHTddDOGxJm3bf0QGle8tgY4E6RvXPxSecxlZwZcecLk_v9DDeYzy-ltEgXk/s320/ganesh.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirp3WyQZ39cOaRreVgmvobgr5G1hFASywxZJB3Uu2lUbqBw_Ww9eougPxUgbQ79RbN0e-WlZUHYInLRtNOji5sQInnfgp8BhZcBb7KU7l8Dvo-DQlQlahHnDjVidsuFJ6TD6QS9bRWnx0/s320/ganesh466.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6zyh5SwOkEWRBoYp8KdOlh7-ibuexIhEb3x703ZF_3jdr_FlxetIf14a1PRf4ereT9aVNY4TYym_nQ_HHTddDOGxJm3bf0QGle8tgY4E6RvXPxSecxlZwZcecLk_v9DDeYzy-ltEgXk/s800/ganesh.jpg", "comment_count": 2 }, { "title": "saratoga cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/02/saratoga-cocktail.html", "published": "2011-02-25T16:08:00.004-05:00", "updated": "2017-08-22T17:13:23.080-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "New and Improved Bartender's Manual", "year": null }, "categories": [ "bitters (aromatic)", "brandy", "maraschino", "pineapple syrup" ], "ingredients": [ "3/4 glass Old Brandy (1 1/2 oz Larressingle Armagnac VSOP)", "2-3 dash Pineapple Syrup (1/4 oz)", "2-3 dash Maraschino (1/4 oz Luxardo)", "2-3 dash Boker's Bitters (" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 glass Old Brandy (1 1/2 oz Larressingle Armagnac VSOP)\n2-3 dash Pineapple Syrup (1/4 oz)\n2-3 dash Maraschino (1/4 oz Luxardo)\n2-3 dash Boker's Bitters (\nHomemade\n, or sub Angostura)\nStir with ice and strain into a cocktail glass.\nLater on Saturday, I was flipping through Harry Johnson's\nNew and Improved Bartender's Manual\n. When I spotted the Saratoga Cocktail, I figured that I ought to give this version a try. The other\nSaratoga Cocktail\nespoused by Jerry Thomas won out historically for name recognition most likely because it is has a more standard formula. Perhaps Thomas' version could be considered a Manhattan with half the rye whiskey swapped for Cognac, or perhaps a precursor of the\nVieux Carré\n, a Saratoga that gets gussied up with the addition of Peychaud's Bitters and spoon of Benedictine. Harry Johnson's recipe was more in the style of a\nFancy\nBrandy (brandy, bitters, and Maraschino or curacao), and this style over time lost out to the more classic Old Fashioned and other types of drink.\nThe Saratoga Cocktail started with a pineapple and brandy aroma. The sip was slightly sweet and fruity, and this were chased by the brandy's heat, the Maraschino's funkiness, and the bitter's spice on the swallow. The drink definitely reminded me of a more fruit, less almond\nJapanese\n. Overall, it was pretty aggressive of a drink similar to a less sweetened but more complex Brandy Old Fashioned. Looking at the ingredients list alone without the proportions, one might even think the Saratoga Cocktail could be a chick drink (well, more so if you swapped the brandy for vodka and dropped the bitters), but alas, it is nothing of the sort.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTTolxemde88BximMv4qmiuKwrcOgN2O6AAQ6H-G9NOLrNV9qO6sHCPHPy-hFA_9FChldlTC1CFjouGxwIdooE1Ds0fz06uwI2v3PXbvdgrXehyphenhyphengC_YrT9ewAwbPhzxBD0esSh9lY4us/s320/harryjohn467.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTTolxemde88BximMv4qmiuKwrcOgN2O6AAQ6H-G9NOLrNV9qO6sHCPHPy-hFA_9FChldlTC1CFjouGxwIdooE1Ds0fz06uwI2v3PXbvdgrXehyphenhyphengC_YrT9ewAwbPhzxBD0esSh9lY4us/s800/harryjohn467.jpg", "comment_count": 0 }, { "title": "locomotive", "url": "https://cocktailvirgin.blogspot.com/2011/02/locomotive.html", "published": "2011-02-27T18:08:00.004-05:00", "updated": "2017-08-22T17:12:19.207-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": null, "categories": [ "*hot", "*mixology monday", "curacao", "egg", "honey", "wine (red)" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Some Like It Hot\" (MxMo LV), was picked by Nancy of the\nBackyard Bartender\nblog. Nancy's challenge was simple -- \"make anything you want to, as long as it's served hot.\"\nThe theme was rather easy to pick a drink for as I had been eyeing the Locomotive in various old drink books for quite a while. The drink was named after one of the major advances in transportation of the early 19th century. Steam locomotives allowed for great numbers of passengers and large amounts of freight to be transported quickly, efficiently, and reliably between cities. Since these early railway vehicles used heat to generate steam to propel them, having a hot drink named after them was not very surprising.\nThe recipe I chose was from\nCooling Cups and Dainty Drinks\nfrom 1869 for it had a better recipe than the one that first tempted me in\nModern American Drinks\nfrom 1895. It caught my eye and made me curious as it used red wine as a base, was sweetened with honey and orange liqueur, and was thickened with egg yolks. While that seems unusual by today's drink standards, this fell within the norm for the time period of the mid 19th century. And after trying it, the Locomotive still holds ground. The recipe from the book with my modifications was as follows:\nLocomotive\n• 1 pint red Roussilon or Burgundy Wine (16 oz Porta dos Cavaleiros Dão 2007)\n• 2 Egg Yolks\n• 1 oz Honey\n• 1 drop Essence of Cinnamon (1/4 tsp Ground Cinnamon)\n• 3 drop Essence of Clove (1/8 tsp Ground Clove)\n• 1/2 gill Curaçao (2 oz Senior Curaçao)\nHeat wine with cinnamon and clove to nearly boiling. Meanwhile, beat up egg yolks, honey, and Curaçao until frothed. Add hot wine to egg yolk mixture, mix, and serve. I added a freshly grated nutmeg garnish.\nSince I did not have the essences, I used ground spice instead; the original recipe called for the essences to be added to the egg yolk mixture, but I figured that a little extra mulling would help to bring the flavor out. Moreover, the drink seemed like it could use a nutmeg garnish so I took the liberty of adding it. The recipe makes 4 punch cups worth.\nThe\nCooling Cups\nbook included the pun that \"it will drive away care,\" and after a few of these, the author would be right. The drink's nose was full of red wine aroma that was spiced by nutmeg and clove. On the sip, the honey and orange flavors were rather pleasing, and this was followed by the red wine, cinnamon, and clove notes on the swallow. The honey and egg yolk donated a luxurious thickness and mouthfeel that made the Locomotive rather delightful to drink. In addition, the wine's tannins and the sweetness of the honey and liqueur neutralized the other rather well. The warmth did make the drink seem more potent than it was as the heat increased the mouth's sensitivity to alcohol. Overall, the Locomotive was well worth trying on a cold winter's night and perhaps a great use of a leftover, unfinished bottle of wine.\nCheers to Nancy for picking the theme and hosting and to Paul for being the benevolent railroad yardmaster to us hobos.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEs7qjGjljUEYkiSJmNK3YVyKNX87VzrnRNl8CMBdXXHvNvW32vp48KTneS9o9eRSnKxg5FnVtuReUYE_Aw2uH3lq6mJ_vD2j6S0ItpIPOU4fL66aLgaNVx82mJCFRKU8wXI94reyZYE/s320/locomotive478.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "manhattan exposition", "url": "https://cocktailvirgin.blogspot.com/2011/02/manhattan-exposition.html", "published": "2011-02-28T15:27:00.003-05:00", "updated": "2017-08-22T17:11:22.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Evan Harrison", "source": null, "year": null }, "categories": [ "#deep ellum", "bitters (mole)", "cognac", "sloe gin", "vermouth (dry)" ], "ingredients": [ "2 oz Pierre Ferrand Ambre Cognac", "1/2 oz Plymouth Sloe Gin", "1/2 oz Dry Vermouth", "2 dash Housemade Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.", "body_text": "2 oz Pierre Ferrand Ambre Cognac\n1/2 oz Plymouth Sloe Gin\n1/2 oz Dry Vermouth\n2 dash Housemade Mole Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.\nTwo Sundays ago, Andrea and I traveled down to Deep Ellum for dinner and drinks. For a cocktail, I asked bartender Evan Harrison for the Manhattan Exposition off of their \"Manhattans 8 Ways\" section of the menu. For an otherwise straight-laced section, the drink was a bit of an abstraction. Here, the barrel-aged Cognac could mimic certain whiskey flavors and the dry vermouth supplemented by the sweetness and ruby color of sloe gin could perhaps trick the mind into thinking sweet vermouth. Indeed, it was an abstraction I was willing to try. While I could find no historical evidence for a Manhattan Exposition, various expositions did bring about some delicious drinks such as the\nColumbian Punch\nfrom the World's Columbian Exposition in 1893.\nThe Manhattan Exposition presented a Cognac and lemon oil aroma. Fruit notes from the sloe gin and Cognac predominated in the sip; these notes were chased by Cognac's heat and dry vermouth's botanicals on the swallow. Moreover, a pleasant wave of chocolate notes from the mole bitters lingered as the swallow's flavors subsided. Unlike most sloe gin-containing drinks, the Manhattan Exposition was surprisingly dry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlnxRSqguJZy9N130YB7TjFTcd4n9qx62GIWp1vb_mYn566sVP-FF3bbM7acYBCbfhBWl28moowqIl_1grme-3q_r7N7BRR9wGsOmm-EqiMFajjBxu7fdHgk5toNTnyZUj_XTZ11xlNs/s320/manhattanexpo468.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlnxRSqguJZy9N130YB7TjFTcd4n9qx62GIWp1vb_mYn566sVP-FF3bbM7acYBCbfhBWl28moowqIl_1grme-3q_r7N7BRR9wGsOmm-EqiMFajjBxu7fdHgk5toNTnyZUj_XTZ11xlNs/s800/manhattanexpo468.jpg", "comment_count": 0 }, { "title": "president roosevelt", "url": "https://cocktailvirgin.blogspot.com/2011/02/president-roosevelt.html", "published": "2011-02-28T16:02:00.003-05:00", "updated": "2017-08-22T17:10:48.301-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "lime juice", "orange juice", "rum", "sugar", "vermouth (dry)" ], "ingredients": [ "2 oz Rum (Don Q Añejo)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Lime Juice", "1/2 oz Orange Juice", "1 tsp Sugar" ], "instructions": "Stir sugar in juices until dissolved. Add rest of ingredients and ice, shake, and strain into a sugar-rimmed cocktail glass. I added an orange twist.", "body_text": "2 oz Rum (Don Q Añejo)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Lime Juice\n1/2 oz Orange Juice\n1 tsp Sugar\nStir sugar in juices until dissolved. Add rest of ingredients and ice, shake, and strain into a sugar-rimmed cocktail glass. I added an orange twist.\nLast Monday was Presidents Day, and Andrea and I wanted to celebrate in style. In\nEsquire Drinks: An Opinionated & Irreverent Guide to Drinking\n, David Wondrich provides the recipe for the Presidente Vincent which is a reasonably well known recipe. The drink named after Sténio Vincent, the Haitian president during the 1930s, has some similarities to the classic\nEl Presidente\nas well as to the\nDaiquiri\n. It calls for Haitian rum (although Wondrich recommends substituting Martinician or gold Puerto Rican rum), a full ounce of lime juice, and no orange juice but otherwise the same as the recipe above. The lesser known President Roosevelt variation pays tribute to Franklin's love of Orange Blossoms by splitting the juice portion into half lime and half orange. Trader Vic simplified the drink in the 1948 edition of his book to contain Bacardi, orange juice, and grenadine; while it is closer to a rum-based Orange Blossom, it is a lot less interesting of a flavor profile than the Presidente Vincent variation.\nThe President Roosevelt started with an orange and aged rum aroma, and these two notes carried over on the sip. On the swallow, the lime stood out more than the orange and was accompanied by the dry vermouth's botanicals. The sugared rim here did not hurt, but it is probably more necessary to adjust the balance of the tarter Presidente Vincent. When compared directly to a Daiquiri, the President Roosevelt's orange juice smoothed out the drink while the dry vermouth added an extra layer of herbalness that the Daiquiri is lacking. Not a bad way to celebrate one of our nation's presidents (please note that Teddy Roosevelt though was a teetotaler and preferred coffee to the hard stuff).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lGSH-92i7aCSE8bEWRQK1RM3F3krwwlMJaqpZVNYJB8jDTLBOZqcXG1JylpYfcley2Nm4wKAPeEVYQNm9Sd8h65TFAvPlMAKec8gkz1adrMy-rnLzia9Xfi5nc2W3D8Mrn4R3v8Sznc/s320/presroosevelt469.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lGSH-92i7aCSE8bEWRQK1RM3F3krwwlMJaqpZVNYJB8jDTLBOZqcXG1JylpYfcley2Nm4wKAPeEVYQNm9Sd8h65TFAvPlMAKec8gkz1adrMy-rnLzia9Xfi5nc2W3D8Mrn4R3v8Sznc/s800/presroosevelt469.jpg", "comment_count": 1 }, { "title": "coffee brown", "url": "https://cocktailvirgin.blogspot.com/2011/03/coffee-brown.html", "published": "2011-03-01T14:28:00.003-05:00", "updated": "2017-08-22T17:09:51.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jimmy Dymott", "source": "f/l Cocktail Bar", "year": 2010 }, "categories": [ "bitters (orange)", "kahlua", "port (ruby)", "whiskey (Bourbon)" ], "ingredients": [ "1 2/3 oz Bourbon (1 1/2 oz + 1 tsp Bulleit)", "2/3 oz Coffee Liqueur (1/2 oz + 1 tsp Galliano Ristretto)", "2/3 oz Port, LBV preferred (1/2 oz + 1 tsp Ramos Pinto Ruby)", "4 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 2/3 oz Bourbon (1 1/2 oz + 1 tsp Bulleit)\n2/3 oz Coffee Liqueur (1/2 oz + 1 tsp Galliano Ristretto)\n2/3 oz Port, LBV preferred (1/2 oz + 1 tsp Ramos Pinto Ruby)\n4 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nAfter the President Roosevelt two Mondays ago, Andrea was in the mood for a Bourbon drink. Since I figured that a more modern book would have a better selection of Bourbon recipes, I reached for\nFood & Wine: Cocktails 2010\n. There, I spotted Coffee Brown from Jimmy Dymott from the f/l Cocktail Bar in Stockholm, Sweden. While I did not have a late bottled vintage port that Dymott recommended, I figured that a ruby port would still make for a decent drink. Moreover, I was excited to use the rather robustly flavored Galliano Ristretto for the coffee liqueur part.\nThe Coffee Brown possessed an orange, caramel, and coffee aroma. The sip was the Ristretto's dark roast coffee flavor that paired well with the orange from the bitters. The coffee flavor then continued on in the swallow where it played well with the barrel-aged notes of the Bourbon. The port was less distinctive of a flavor at first and seemed to be there to provide body and to tie the drink together. As the drink warmed up, the port flavor became more apparent and complemented the coffee notes well. Andrea commented that the drink was very much an after-dinner drink and would go great with chocolate cake. When I commented that adding an egg to these ingredients would probably make for a good Flip, Andrea agreed but switched the dessert recommendation to crème brûlée.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9F-wQcZ59OpP57d0XyuhZtANZcf-v9ilXE5z8-gPtg46PE94jXiDmOBo6c0ei_g80C5t6hyHycaKhd5aYvh6NPTNnwjHjzmXMXw7W-qBlyQztM1LbfdvF3ybiI_25np793FSq27MM3I/s320/coffeebrown471.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9F-wQcZ59OpP57d0XyuhZtANZcf-v9ilXE5z8-gPtg46PE94jXiDmOBo6c0ei_g80C5t6hyHycaKhd5aYvh6NPTNnwjHjzmXMXw7W-qBlyQztM1LbfdvF3ybiI_25np793FSq27MM3I/s800/coffeebrown471.jpg", "comment_count": 0 }, { "title": "clubland", "url": "https://cocktailvirgin.blogspot.com/2011/03/clubland.html", "published": "2011-03-01T15:00:00.003-05:00", "updated": "2017-08-22T17:08:23.972-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "bitters (Angostura)", "port (white)", "vodka" ], "ingredients": [ "1/2 White Port (1 1/2 oz Ramos Pinto)", "1/2 Vodka (1 1/2 oz Bak's Bison Grass)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 White Port (1 1/2 oz Ramos Pinto)\n1/2 Vodka (1 1/2 oz Bak's Bison Grass)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nLast Tuesday, the Liquor Fairy visited and dropped off a sample bottle of Bak's Bison Grass Vodka. When we tasted it straight, Andrea got a sweet grassy flavor and I got notes that reminded me of cinnamon and tonka bean. While we are not big vodka fans, this stuff was actually interesting given the herbal and spice notes; on the other hand, vodka fans should not fear for these flavors are not as potent or as challenging as gins' or aquavits' botanicals are. Andrea was game to give it a try in a drink and we both knew what recipe was coming. The Clubland from the 1937\nCafé Royal Cocktail Book\nhas been a recipe that we have been meaning to try, but we always deferred to another recipe idea instead. While the name is evocative of the discos of Manhattan in the 1980s or the more historically accurate explanation of the London area containing a large number of gentlemen's clubs, the drink was most likely named after the Clubland White Port that the original recipe calls for (along with Wolfschmidt as the vodka brand). With the bison grass-flavored (it is most likely a distillation product to remove the verboten coumarin molecules present in the traditionally infused spirit) vodka, there was enough momentum not to defer making this recipe any longer.\nThe Clubland smelled of the white port's grape and the Angostura's spice. Flavorwise, I was quite impressed at how well the Angostura Bitters complemented the bison grass vodka! The combination of the two proffered cinnamon on the sip with a bit of apple pie spices on the swallow. Andrea commented that this drink was not as insipid as she first feared; moreover, while it was not exceptionally dynamic of a drink, it was more dynamic than a Vodka Martini. I replied that I could definitely see why Jeff Morgenthaler put the Clubland as the vodka drink on his menu at Clyde Common in Portland, Oregon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PH8n6OVhi8L1qAyokSG_6LjZfK0aJ57n30u-sW4IQSHzrMppBC7GUO-aLrCYy0O0XUhnLFQ-Hh4rYm5Yj4Rqfuycuin-GyDAy47p2pOUot71nmVL62ilHE8uzisIdXKJGj7u0EPw0iM/s320/clubland472.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PH8n6OVhi8L1qAyokSG_6LjZfK0aJ57n30u-sW4IQSHzrMppBC7GUO-aLrCYy0O0XUhnLFQ-Hh4rYm5Yj4Rqfuycuin-GyDAy47p2pOUot71nmVL62ilHE8uzisIdXKJGj7u0EPw0iM/s800/clubland472.jpg", "comment_count": 0 }, { "title": "aztec conquest", "url": "https://cocktailvirgin.blogspot.com/2011/03/aztec-conquest.html", "published": "2011-03-02T14:41:00.003-05:00", "updated": "2017-08-22T17:07:23.552-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (mole)", "curacao", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distillers' Bourbon", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Royal Combier Orange Liqueur", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Berkshire Mountain Distillers' Bourbon\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Royal Combier Orange Liqueur\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nLast Wednesday, Andrea and I paid a visit to Lineage in Brookline for dinner. For my first cocktail, I asked bartender Ryan Lotz for the Aztec Conquest off of the cocktail menu. Ryan explained that the drink was originally developed with the Bittermens Taza Chocolate Extract for a contest to appear on the extract bottle's label as a suggested recipe. Alas, Boston's own Joy Richard of the Franklin and Citizen won that right, but Ryan was still pleased with his creation. With further tinkering, Ryan discovered that he preferred the drink more with the Bittermens Mole Bitters instead and now serves it on his menu that way.\nThe Aztec Conquest awakened the senses with an aroma of orange oil and liqueur as well as a hint of sherry. The sip was a sharp orange flavor that was followed by Bourbon and sherry notes on the swallow. With Lustau's East India Solera, the sherry came across more as a grape than a nutty flavor. Lastly, the chocolate from the bitters lingered at the end and paired well with the sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkw0iaeTD2KvBxistMVWisBpwpKbj66oukUdD5-gCPp-OCAPOxlBloLqx9qffeFKvdlwzSTNmlvZW5gdl8AD-sle7H6wZJfafloVNrVGwNl9KAMtOo5vVnp6y8FVXLhQTC0srC0jRxRE/s320/aztec474.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkw0iaeTD2KvBxistMVWisBpwpKbj66oukUdD5-gCPp-OCAPOxlBloLqx9qffeFKvdlwzSTNmlvZW5gdl8AD-sle7H6wZJfafloVNrVGwNl9KAMtOo5vVnp6y8FVXLhQTC0srC0jRxRE/s800/aztec474.jpg", "comment_count": 3 }, { "title": "[green ghost fizz]", "url": "https://cocktailvirgin.blogspot.com/2011/03/green-ghost-fizz.html", "published": "2011-03-02T16:00:00.003-05:00", "updated": "2017-08-22T17:06:28.233-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "chartreuse (green)", "gin", "lime juice", "soda" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "1 oz Green Chartreuse", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a highball glass. Top with soda water and add a straw and a long, wide orange twist.", "body_text": "1 1/2 oz Plymouth Gin\n1 oz Green Chartreuse\n3/4 oz Lime Juice\nShake with ice and strain into a highball glass. Top with soda water and add a straw and a long, wide orange twist.\nFor my second drink at Lineage, bartender Ryan Lotz made me a Fizz whose ingredients reminded me a lot of the\nGreen Ghost\nfrom the\nCafé Royal Cocktail Book\n. With the addition of soda water to soften the flavors and an orange twist to add extra citrus notes, I was curious if the drink was going to take on a new form. The Fizz's aroma was filled with orange oil and hints of lime and chartreuse. On the palate, the sip was a crisp lime flavor that was chased by the Chartreuse and gin notes on the swallow. As always, lime and Chartreuse make great partners as seen in drinks like the\nSilent Order\n,\nChartreuse Swizzle\n, and Last Word. Indeed, the drink was a mellow, light, and almost creamy Green Ghost that was a pleasure to drink. Moreover, the potent flavors did not suffer greatly from their dilution with soda water, only tamed slightly into something more refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Tb5MrV24-0UrvQZSrmxG8lVsQuHwZ03swQwgc5Yx_fLbqt9ULhiDjlSj53yTJxJJyUUPPkEvOnKxRK5XbwImjln285cqWib9nUiMgz7aQ_-7eFVauvdndw7IJ3thf-MZfMLZVIY6QHQ/s320/greenghostfizz476.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Tb5MrV24-0UrvQZSrmxG8lVsQuHwZ03swQwgc5Yx_fLbqt9ULhiDjlSj53yTJxJJyUUPPkEvOnKxRK5XbwImjln285cqWib9nUiMgz7aQ_-7eFVauvdndw7IJ3thf-MZfMLZVIY6QHQ/s800/greenghostfizz476.jpg", "comment_count": 0 }, { "title": "fernet fix", "url": "https://cocktailvirgin.blogspot.com/2011/03/fernet-fix.html", "published": "2011-03-03T12:33:00.003-05:00", "updated": "2017-08-22T17:05:37.309-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "fernet-branca", "lime juice", "pineapple syrup" ], "ingredients": [ "2 oz Fernet Branca", "3/4 oz Pineapple Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Dress the top with berries in season, and add a straw.", "body_text": "2 oz Fernet Branca\n3/4 oz Pineapple Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Dress the top with berries in season, and add a straw.\nFor Mixoloseum's Thursday Drink Night last week, the theme was \"Kaiser Penguin.\" No, the theme was not to use Gilka Kümmel, but to make drinks that were in the spirit of Rick Stutz, author of the\nKaiser Penguin\nblog. While Rick is a fan of ornate garnishes, J. Wray & Nephew Rum, and green Chartreuse, the aspect I latched on to was his love of Fernet Branca as shown in his\nFernet Old Fashioned\npost. I decided to take it old school and modify the classic\nBrandy Fix\ninto something Rick would love to have served to him. What is a Fix? According to Embury, Fixes are pretty much the same as Daisies (think: the\nGin Daisy\nor the Ward 8); they are both Sours with a flavored syrup or liqueur instead of sugar or simple syrup as the sweetener. Although there are exceptions in the older literature, Fixes generally call for pineapple syrup and Daisies for raspberry syrup or grenadine. Given how well Fernet Branca pairs with lime and pineapple in drinks like the\nFernet Buck\nand the\nBartender on Acid\n, respectively, the Fernet Fix seemed like a good direction to take.\nWhile berries were not in season, I tried my best to garnish lavishly with what I had on hand -- orange slices and a Luxardo cherry. Moreover, I wish that I had a sprig of mint to add to drink. The garnish played heavily in the aroma which was full of fruit notes. The fruit notes continued on in the sip with pineapple and lime flavors being supplemented with hints of Fernet's herbalness. The real wave of herbal flavor came in the swallow with Fernet's menthol playing a large role; however, whether it was the pineapple syrup or the melting ice, the Fernet Branca was somewhat tamed in this drink and was not the beast it can be in many drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4K3SgbfSTsuuX5d_DQ7bUjb476BAuN4bf5l1BBuq1lgevkykh6clYq3Z3tJmDFhpEqGb3FPadr4Y9Oi17i6nIYGSqUDJ8uam_66wVc9g4JJEkcw_Ox2ThKeSQTeZ1t5_0pWf3o4Zh0c/s320/fernetfix477.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4K3SgbfSTsuuX5d_DQ7bUjb476BAuN4bf5l1BBuq1lgevkykh6clYq3Z3tJmDFhpEqGb3FPadr4Y9Oi17i6nIYGSqUDJ8uam_66wVc9g4JJEkcw_Ox2ThKeSQTeZ1t5_0pWf3o4Zh0c/s800/fernetfix477.jpg", "comment_count": 0 }, { "title": "culross", "url": "https://cocktailvirgin.blogspot.com/2011/03/culross.html", "published": "2011-03-03T15:39:00.004-05:00", "updated": "2017-08-22T17:04:47.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "apricot liqueur", "lemon juice", "lillet", "rum" ], "ingredients": [ "1/3 Lillet (3/4 oz Cocchi Americano)", "1/3 Daiquiri Rum (3/4 oz Smith & Cross)", "1/3 Apricot Brandy (3/4 oz Rothman & Winter)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/3 Lillet (3/4 oz Cocchi Americano)\n1/3 Daiquiri Rum (3/4 oz Smith & Cross)\n1/3 Apricot Brandy (3/4 oz Rothman & Winter)\nJuice 1/4 Lemon (3/4 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nOn Sunday night, we were in the mood for a nightcap and I found the Culross in the\nCafé Royal Cocktail Book\n. With the equal parts spirit, fruit liqueur, Lillet, and lemon structure, it reminded me of the\nHoop La\nso I figured that it was worth a shot. The Culross pre-dates the 1937\nCafé Royal\nand appears in the 1930\nSavoy Cocktail Book\n, although I am not sure if there is an older reference than that. The recipe seemed like it needed a full bodied rum to really make this cocktail shine, so I opted for flavorful Smith & Cross over a something I would consider more \"daiquiri rum\" in style.\nThe Culross presented a lemon, apricot, and rum aroma. On the sip, the lemon and apricot were rather strong with hints of the Cocchi Americano rounding out the fruit notes. Next, the apricot continued on in the swallow where it mingled with the rum's heat and funkiness. Strangely, I found the drink's balance rather quizzical as it alternated between sweet and tart on different sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidORECspFeMQhSMBau8VGsnfNuYBNES4xv3-7bIoVyNH1nyUxjPGuwn5jFvV1Td_tiB5zyx5EaXsX3fJUbVk8pfDbEK5tpoXWEN5-Q_5sDvUhq7MMnUQBMvvpPjBce0szNu7j6nA_FkPw/s320/culross479.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidORECspFeMQhSMBau8VGsnfNuYBNES4xv3-7bIoVyNH1nyUxjPGuwn5jFvV1Td_tiB5zyx5EaXsX3fJUbVk8pfDbEK5tpoXWEN5-Q_5sDvUhq7MMnUQBMvvpPjBce0szNu7j6nA_FkPw/s800/culross479.jpg", "comment_count": 6 }, { "title": "fancy sour", "url": "https://cocktailvirgin.blogspot.com/2011/03/fancy-sour.html", "published": "2011-03-04T15:23:00.003-05:00", "updated": "2017-08-22T17:03:47.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Katie Nelson", "source": "Columbia Room", "year": null }, "categories": [ "bitters (orange)", "bitters (Peychaud's)", "lemon juice", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 oz Sweet Vermouth (Vya)", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Lemon Juice", "1 dash Orange Bitters (Regan's)", "1 dash Aromatic Bitters (Peychaud's)" ], "instructions": "Shake with ice and strain into a small cocktail glass. Garnish with an orange twist. Stir the vermouth, liqueur, and bitters with ice and strain into a cocktail glass. Garnish with a lemon slice. Combine this recipe with a traditional Sour, and the Fancy (Vermouth) Sour falls into place.", "body_text": "1 oz Sweet Vermouth (Vya)\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Lemon Juice\n1 dash Orange Bitters (Regan's)\n1 dash Aromatic Bitters (Peychaud's)\nShake with ice and strain into a small cocktail glass. Garnish with an orange twist.\nOn Tuesday evening, Andrea was game to try a pair of vermouth cocktails that I had found. The drinks were very different: one with citrus, one straight spirits; one sweet, one dry vermouth; one aperitif, one dessert cocktail. The former of those pairs was the Fancy Sour that\nDerek Brown\nwrote about in the\nAtlantic\n. Katie Nelson, a bartender at the Columbia Room in Washington, D.C., introduced the drink to Derek and apparently prefers the the recipe when made with Carpano Antica vermouth. While I am not sure where she found the recipe, it appears on CocktailDB which leads me to believe that it arrived there from Stan Jones'\nComplete Bar Guide\n. The concept of Fancy Cocktails that were improved with the use of Maraschino liqueur in place of sugar as a sweetener were rather popular in the latter half of the 19th century (see this\npost\nabout Fancy and Improved Cocktails). Indeed, Jerry Thomas provided the recipe for a Fancy Vermouth Cocktail as follows:\nFancy Vermouth Cocktail\n• 1 wineglass Vermouth (2 oz)\n• 2 dash Maraschino\n• 2 dash Angostura Bitters\n• 1 quarter slice of lemon\nStir the vermouth, liqueur, and bitters with ice and strain into a cocktail glass. Garnish with a lemon slice.\nCombine this recipe with a traditional Sour, and the Fancy (Vermouth) Sour falls into place.\nThe Fancy Sour greeted the nose with orange notes from the twist and bitters and grape notes from the Vya vermouth. Like many Sours, the sip which was lemony and somewhat tart. The swallow though was the Maraschino coupled with the vermouth's and bitters' botanicals; surprisingly, the aftertaste was a lemon note and not the nutty cherry of the liqueur as I first guessed. Overall, the Fancy Sour made for a great aperitif as expected. Between the lemon's acid and the lightness and slight bitterness of the vermouth, this drink was perfect in preparing the body for the meal to come.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRjcQy8Gk1RzUWTEwrrtlhjDYyNZHyz-hh8s5SVUkPAPdt9IT1jIOtI3eKbxMJyyjG_GNdYU6JAScHB3Amk5Qhb70srJ25rNSFf-qZ0Xy7fQOH0M5VJK5msEwASzaylX1y2JD5ANebgg/s320/fancysour481.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRjcQy8Gk1RzUWTEwrrtlhjDYyNZHyz-hh8s5SVUkPAPdt9IT1jIOtI3eKbxMJyyjG_GNdYU6JAScHB3Amk5Qhb70srJ25rNSFf-qZ0Xy7fQOH0M5VJK5msEwASzaylX1y2JD5ANebgg/s800/fancysour481.jpg", "comment_count": 0 }, { "title": "tropical cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/03/tropical-cocktail.html", "published": "2011-03-04T16:10:00.003-05:00", "updated": "2017-08-22T17:02:59.582-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": { "creator": null, "source": "Stork Club Bar Book", "year": 1946 }, "categories": [ "bitters (orange)", "creme de cacao", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 1/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Maraschino Liqueur (Luxardo)", "3/4 oz Creme de Cacao", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a wine glass.", "body_text": "1 1/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Maraschino Liqueur (Luxardo)\n3/4 oz Creme de Cacao\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a wine glass.\nFor the after-dinner portion of the vermouth cocktail pair, I brought forth a recipe I found in the 1946\nStork Club Bar Book\n. When I first saw the Tropical Cocktail, I was intrigued because the drink lacks rum as well as fruit juice of any sort that might be expected from the name alone. The call for dry vermouth did not surprise me greatly as it made sense as a sweetness neutralizer to the two liqueurs; what did surprise or perhaps amuse me was that the liqueurs provided more alcohol to the drink than the vermouth that seemed to be acting like the base spirit.\nThe Tropical Cocktail possessed a fruity nose from the Maraschino supplemented by the orange from the bitters. The sip contained a lot of Creme de Cacao notes, and this continued on in the swallow as a chocolate-cherry flavor that was supplemented by botanical notes from the vermouth and bitters. One of the best flavor pairings was the sharp note of the Noilly Prat complementing the funkiness of the Maraschino liqueur. Overall, the dry vermouth did a good job as a balancer in this recipe; indeed, I could tell from the body that there was a high sugar content in the drink, but the drink did not seem cloyingly sweet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6wgl1SB1MqsWDIPJEK5vsfn62Y25JDCZb5VnlIizL0J1M9wsR4TCukHGLJitUmPfeSVqnPvELWYCePDM8XDUgQqnFFBhX5SSMRJo2b_PDsE5MXR8OQDWGIunvUITruUr0x5LjHVQUM4/s320/tropical483.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6wgl1SB1MqsWDIPJEK5vsfn62Y25JDCZb5VnlIizL0J1M9wsR4TCukHGLJitUmPfeSVqnPvELWYCePDM8XDUgQqnFFBhX5SSMRJo2b_PDsE5MXR8OQDWGIunvUITruUr0x5LjHVQUM4/s800/tropical483.jpg", "comment_count": 0 }, { "title": "gold cup", "url": "https://cocktailvirgin.blogspot.com/2011/03/gold-cup.html", "published": "2011-03-07T15:43:00.004-05:00", "updated": "2017-08-22T14:25:58.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Hukilau Polynesian Room", "source": "Beach Bum Berry's Remixed", "year": 1962 }, "categories": [ "#clio", "absinthe", "lime juice", "maraschino", "orgeat", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz El Dorado 5 Year Rum", "1 1/2 oz Lime Juice", "1/2 oz Maraschino Liqueur", "1/4 oz Orgeat", "1/4 oz Simple Syrup (2:1)", "1/4 tsp Absinthe" ], "instructions": "Shake with ice and strain into a rocks glass containing an ice cone. Add a straw and garnish with 2 mint leaves.", "body_text": "1 1/2 oz El Dorado 5 Year Rum\n1 1/2 oz Lime Juice\n1/2 oz Maraschino Liqueur\n1/4 oz Orgeat\n1/4 oz Simple Syrup (2:1)\n1/4 tsp Absinthe\nShake with ice and strain into a rocks glass containing an ice cone. Add a straw and garnish with 2 mint leaves.\nLast Wednesday, I stopped by Clio to pay Todd Maul a visit. It was unrelated to the great press Todd had received early that week from both MC Slim JB on\nSeriousEats\nand Lauren Clarke on\nDrinkBoston\n, but it did not hurt. I was actually stopping by to drop off some plastic pipettes that Todd needed for one of his projects before I went on to meet Andrea later that night at Aquitaine. Well, having a chance to sit at Todd's bar again was a good second reason.\nOne drink that Todd wanted to make for me was the Gold Cup which he hopes to put on the Spring menu. The original recipe appears in Beach Bum Berry's\nRemixed\n; Berry's history places the drinks creation at the Hukilau Polynesian Room of the Captain's Inn in Long Beach, CA, around 1962. Todd found the original recipe a bit too sweet so he made a few changes to the recipe as well as to the garnish. As for the latter, Todd opted for an\nice cone\nthat the Hukilau Room used for their Captain's Grog over the original Gold Cup's call for an ice shell hood.\nThe Gold Cup started with a lime juice aroma that was punctuated with hints of anise and mint. While the sip was mainly the lime juice, the swallow was a rich rum flavor coupled with the Maraschino. The Maraschino was less funky than usual and was possibly smoothed out by the orgeat. Finally, the drink finished with a light degree of spice from the absinthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-SKSUYYQLnNF61Allb0-M9l3gOKIWxVZPwu_hjXKXShspRJ8rSZWviXXT_3CNWhEWnzC_KNADi9SvR1SezVp1ao12JLPQlGh-2O9ny8ogui92rs3SuCndy9Xbg6RUBvlFvG4lK4M6ns/s320/goldcup484.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-SKSUYYQLnNF61Allb0-M9l3gOKIWxVZPwu_hjXKXShspRJ8rSZWviXXT_3CNWhEWnzC_KNADi9SvR1SezVp1ao12JLPQlGh-2O9ny8ogui92rs3SuCndy9Xbg6RUBvlFvG4lK4M6ns/s800/goldcup484.jpg", "comment_count": 7 }, { "title": "pimm's & lemon", "url": "https://cocktailvirgin.blogspot.com/2011/03/pimms-lemon.html", "published": "2011-03-07T16:28:00.004-05:00", "updated": "2017-08-22T14:25:23.023-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Clio", "year": null }, "categories": [ "#clio", "lemon juice", "pimm's no. 1", "simple syrup", "soda" ], "ingredients": [ "2 oz Pimm's No. 1", "2 1/2 oz Lemon Juice", "2 1/4 oz Simple Syrup (2:1)", "7 oz Soda Water" ], "instructions": "Shake Pimm's, juice, and syrup with ice and strain into a Collins glass filled with fresh ice. Top with soda water, and garnish with a long cucumber slice, 2 small strawberries quartered into slices, 4-5 blackberries, an orange slice, and a straw.", "body_text": "2 oz Pimm's No. 1\n2 1/2 oz Lemon Juice\n2 1/4 oz Simple Syrup (2:1)\n7 oz Soda Water\nShake Pimm's, juice, and syrup with ice and strain into a Collins glass filled with fresh ice. Top with soda water, and garnish with a long cucumber slice, 2 small strawberries quartered into slices, 4-5 blackberries, an orange slice, and a straw.\nFor my second drink at Clio, bartender Todd Maul decided to make me a Pimm's & Lemon. The recipe was given to him by a guest from England. The gentleman requested one and when he discovered that Todd was not absolutely sure how to make this British drink, he provided his preferred recipe. Todd was a bit surprised how the recipe was less Pimm's forward than he had expected but was pleased at how the Pimm's played off the lemon. Todd improved on the request by making fresh lemonade with lemons and sugar instead of using a bottled brand. Moreover, Todd has been considering putting the drink on the menu as the weather gets warmer; however, he has been toying with idea of adding a little gin to make people happier with the alcohol content of the drink (Pimm's weighs in at 25% which puts this drink on the lighter end of the spectrum).\nThe garnishes paid dividends visually as well as in the aroma with the cucumber and strawberry notes being the strongest. As for the taste, the sip was a sweet and fruity Pimm's flavor, while the swallow was a citrus soda-like note. As can be expected from the recipe, the drink was on the sweet side instead of being crisp. Indeed, it was refreshing, flavorful, and light (save for the sugar content), and I could see this being a big hit especially in the summer months.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTEnvm6kwHC1lFoRcQlo8VutIkAHh5DpCDYtpo55WRpSbN0_EsUTHIiYrP18C8qeTnCICP3Yw5IMnKngrPFFBMKhs0Swmn4RBuZK2BqKa_beIm8o0N1ZkUVS270HlOd2X_m8DT_fON7U/s320/pimmslemon486.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTEnvm6kwHC1lFoRcQlo8VutIkAHh5DpCDYtpo55WRpSbN0_EsUTHIiYrP18C8qeTnCICP3Yw5IMnKngrPFFBMKhs0Swmn4RBuZK2BqKa_beIm8o0N1ZkUVS270HlOd2X_m8DT_fON7U/s800/pimmslemon486.jpg", "comment_count": 2 }, { "title": "tangerine pisco", "url": "https://cocktailvirgin.blogspot.com/2011/03/tangerine-pisco.html", "published": "2011-03-08T10:42:00.004-05:00", "updated": "2017-08-22T14:24:51.431-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "dry shake", "attribution": { "creator": "Nathan", "source": "Aquitaine", "year": null }, "categories": [ "#other", "egg white", "lemon juice", "pisco", "simple syrup (other)" ], "ingredients": [ "2 oz Capel Pisco", "1 oz Tangerine Juice", "1/4 oz Lemon Juice", "1/2 oz Garam Masala Simple Syrup (*)", "1 Egg White" ], "instructions": "Dry shake the citrus, syrup, and egg white. Add ice and pisco, shake, and strain into a rocks glass. Garnish the egg white froth with a dash of Peychaud's Bitters. All volumes are approximates.", "body_text": "2 oz Capel Pisco\n1 oz Tangerine Juice\n1/4 oz Lemon Juice\n1/2 oz Garam Masala Simple Syrup (*)\n1 Egg White\nDry shake the citrus, syrup, and egg white. Add ice and pisco, shake, and strain into a rocks glass. Garnish the egg white froth with a dash of Peychaud's Bitters. All volumes are approximates.\n(*) For a good starting point, see the\nrecipe\nfor Five Spice Simple Syrup.\nLast Wednesday after stopping in at Clio, I headed across the Back Bay to meet Andrea at Aquitaine in the South End. The drink I was tempted by on the menu was the Tangerine Pisco which seemed like an interesting Pisco Sour variation, so I asked bartender Nathan to make me one. The drink switched the citrus from the classic lime to tangerine with a little lemon to supplement the crispness that tangerine is lacking; after having the\nLuigi\na few weeks back, I was eager to squeeze in another tangerine drink before the season ended. The other twist was instead of using simple syrup, the recipe called for Garam Masala syrup. Garam Masala is frequently used in Indian and other South Asian cooking and translates to \"hot spice mix\"; although there is great variation in Garam Masala mix recipes, many contain cinnamon, cardamom, star anise, coriander, and pepper corns.\nThe drink greeted my nose with the scent of the tangerine juice and the Peychaud's Bitter's anise. Next, a slightly crisp tangerine sip was chased by the pisco brandy and Garam Masala on the swallow. What really tied the drink together beside the smoothness of the egg white was how well the spices in the Garam Masala syrup complemented the tangerine flavor. The Tangerine Pisco made for a solid Pisco Sour variation akin to Trina's Starlite Lounge's\nAlfa Sour\nand Ben Sandrof's Pisco Punch-Pisco Sour\nhybrid\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqHSJ2qbJNVREuiNOOTcBLIOPNGMekBWsvc3lnjEiR2wYv2M160hyoK8juz99vdJeL-h8prOhmBCCLCdfUakRwFt2vjccJF7ue2GhwkbN43e_2elWJeVfQpxXaJn4_XinRwDZ8XgKJuA/s320/tangerinepisco487.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqHSJ2qbJNVREuiNOOTcBLIOPNGMekBWsvc3lnjEiR2wYv2M160hyoK8juz99vdJeL-h8prOhmBCCLCdfUakRwFt2vjccJF7ue2GhwkbN43e_2elWJeVfQpxXaJn4_XinRwDZ8XgKJuA/s800/tangerinepisco487.jpg", "comment_count": 0 }, { "title": "tiger blood", "url": "https://cocktailvirgin.blogspot.com/2011/03/tiger-blood.html", "published": "2011-03-08T16:09:00.005-05:00", "updated": "2017-08-22T14:24:10.013-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "cherry brandy", "lemon juice" ], "ingredients": [ "1 1/2 oz Campari", "3/4 oz Cherry Heering", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Twist a lemon peel over the top. Variation: equal parts (1 oz) for all 3 ingredients.", "body_text": "1 1/2 oz Campari\n3/4 oz Cherry Heering\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Twist a lemon peel over the top. Variation: equal parts (1 oz) for all 3 ingredients.\nLast week, Mixoloseum hosted a Thursday Drink Night toasting the poetry of Charlie Sheen. One of the descriptions for the event read, \"Use the gleefully deranged rantings of Charlie Sheen to inspire your drinks this week!\" Regardless on your stance of celebrity train wrecks, mental illness, and the like, Mr. Sheen's comments surely did generate a large number of potential drink names. For my first drink, I chose one of the more obvious phrases of \"Tiger Blood\" especially since it reminded me of Charles H. Baker Jr.'s drink Tiger Milk. When I thought of red ingredients and drinks, the Campari-laden\nTeresa\nfrom Gary Regan's\nThe Joy of Mixology\ncame to mind. Instead of Creme de Cassis, I swiched liqueurs to Cherry Heering especially since it is rather red in addition to being an ingredient in the\nBlood and Sand\n. Since lemon and Cherry Heering pair so well together such as in the\nHigh Hat\n, I chose it over the lime that is in the Teresa.\nThe Tiger Blood was definitely more red than I expected, and the nose was filled with lemon and Campari notes. On the tongue, the sip was a sour-cherry flavor that was not too tart, and the swallow was even further cherry flavor which was modified by the Campari's bitterness. The Tiger Blood was a bit more Campari-driven than the Teresa; I am not sure whether the lime or the Creme de Cassis helped to neutralize its flavor more than the lemon and Cherry Heering, respectively. While I did not have a chance to tinker with the proportions much, perhaps an equal parts (1 ounce each) recipe might bring the drink into better balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpDFH-gYDhRY4fWku40RZgTQUZ9M86WZZJxm4rN3lwTnr1_xfGnp6xKx9tKowocd2ESc0n7wjrOcpBRpLamgcp8_JwNSqM0S2ULKzMcqjAKHH4CTLEd5x3pbAUwqdu89UHQfBnwLQPqY/s320/tigerblood488.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpDFH-gYDhRY4fWku40RZgTQUZ9M86WZZJxm4rN3lwTnr1_xfGnp6xKx9tKowocd2ESc0n7wjrOcpBRpLamgcp8_JwNSqM0S2ULKzMcqjAKHH4CTLEd5x3pbAUwqdu89UHQfBnwLQPqY/s800/tigerblood488.jpg", "comment_count": 0 }, { "title": "dr. clown shoes", "url": "https://cocktailvirgin.blogspot.com/2011/03/dr-clown-shoes.html", "published": "2011-03-08T16:47:00.003-05:00", "updated": "2017-08-22T14:23:27.462-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "gin", "lemon juice", "lime juice", "raspberry syrup", "soda" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1/2 oz Raspberry Syrup", "1/4 oz Absinthe (Kübler)" ], "instructions": "Shake with ice and strain into a highball glass filled with fresh ice. Top with ~2 oz soda water, garnish with both a wide lemon and lime peel, and add a straw. Variation: use Bourbon instead of gin.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1/2 oz Raspberry Syrup\n1/4 oz Absinthe (Kübler)\nShake with ice and strain into a highball glass filled with fresh ice. Top with ~2 oz soda water, garnish with both a wide lemon and lime peel, and add a straw. Variation: use Bourbon instead of gin.\nLater in the evening during Mixoloseum's TDN: Charlie Sheen, I discovered a lesser known phrase from Charlie's rants where he mentions a \"Dr. Clown Shoes.\" The name immediately made me think of the classic Tiki drink\nDr. Funk\nthat Scott Holliday introduced me to. Instead of the Dr. Funk's rhum agricole base, I was considering Bourbon before switching last minute to gin. When I was still considering whiskey, I thought of the famous New Orleans highball drink, the\nRoffignac\n, that uses raspberry syrup and thought it would make a good substitution for Dr. Funk's grenadine. Moreover, with the absinthe in the drink, it would further the New Orleans' feel.\nThe flavor combination of gin, citrus, and raspberry syrup could do no wrong especially in the refreshing highball format. The addition of absinthe provided a light degree of spice that was very complementary to the gin and syrup flavors. While the botanicals of the gin worked really well here, I think that the barrel-aged notes of a good Bourbon would make for an equally pleasing drink. Unfortunately, I did not have time to give that variation a try, but perhaps I will soon -- right after uttering \"Bring me Dr. Clown Shoes!\" to myself, the bartender.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPa1pIHGNUvVECNif_ErLbka7u1r-5X1ZyxsLLmI97NY21Qyxiu9hpR1nLk75-YW2Iue1utEQrvBaUZQt4UREtko7bY4IozNnc7dMQ5DFX4uzHqQa9TxMYySs3XfPjn8IUmaYARWMwlA/s320/drclownshoes490.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPa1pIHGNUvVECNif_ErLbka7u1r-5X1ZyxsLLmI97NY21Qyxiu9hpR1nLk75-YW2Iue1utEQrvBaUZQt4UREtko7bY4IozNnc7dMQ5DFX4uzHqQa9TxMYySs3XfPjn8IUmaYARWMwlA/s800/drclownshoes490.jpg", "comment_count": 2 }, { "title": "pisco crusta", "url": "https://cocktailvirgin.blogspot.com/2011/03/pisco-crusta.html", "published": "2011-03-09T18:25:00.003-05:00", "updated": "2017-08-22T14:22:26.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Joseph Santini", "source": "Jewel of the South", "year": 1852 }, "categories": [ "#rendezvous", "bitters (aromatic)", "cointreau", "lemon juice", "pisco" ], "ingredients": [ "2 oz Capel Pisco", "1/2 oz Cointreau", "1/2 oz Lemon Juice", "2 dash Abbott's Bitters (sub Angostura)" ], "instructions": "Shake with ice and strain into a small wineglass with a sugar-coated rim. Garnish with a wide lemon peel looped around the inside of the glass' opening.", "body_text": "2 oz Capel Pisco\n1/2 oz Cointreau\n1/2 oz Lemon Juice\n2 dash Abbott's Bitters (sub Angostura)\nShake with ice and strain into a small wineglass with a sugar-coated rim. Garnish with a wide lemon peel looped around the inside of the glass' opening.\nLast Friday, Andrea and I went to Rendezvous for dinner. There, I spoke to bartender Scott Holliday about an online class I took on Cognac. Scott was curious as to what the course covered, and he got excited when I mentioned that the Brandy Crusta was one of the drinks they discussed.\nThe Crusta was created by Joseph Santini in New Orleans around 1852. At his Jewel of the South bar in the French Quarter, he was believed to have created the drink that eventually transformed into the Sidecar. A decade or two later, Jerry Thomas described the Crusta as being a Fancy Brandy Cocktail with the addition of a sugar-crusted rim and lemon juice. While the sugar-coated rim helped to give the drink its name, the addition of citrus to cocktails was a big leap forward. To put the Crusta in perspective, Jerry Thomas also provided the recipes for the classic Brandy and the Fancy Brandy Cocktails. The Brandy Cocktail was spirit, bitters, curaçao, and gum syrup on crushed ice, and the only upgrade from that to the Fancy Brandy Cocktail was straining out the ice and adding the lemon peel that later became better associated with the Crusta. It is also worth mentioning that subsequent\nversions\nof the Crusta contain Maraschino liqueur in place of or in addition to the orange liqueur.\nOriginally, according to David Wondrich in\nImbibe!\n, the lemon juice was meant more as an accent than as the basis of a Sour type drink. Today, the lemon juice portion can be quite considerable, and it is the addition of the bitters, the wide lemon peel, and sometimes the glassware choice that distinguishes the Crusta from the Sidecar.\nThe spirit that Scott has been excited about experimenting with recently is Pisco, so he decided to make me a Pisco Crusta. The drink was very much like a Sidecar, but here, the citrus peel donated a grand lemon oil aroma. Moreover, the pisco added a delightful grape eau de vie note to the drink and the Abbott's Bitters provided a bit of complexity to the mix including clove and pimenta racemosa flavors. Indeed, the balance was a bit tarter than most Sidecars usually are, but still within the acceptable if not preferable range; the addition of sweetness from the sugared rim did adjust the balance as needed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSb8U9GZB_riRsHhYrNwOe0O32m4L00amTHUEGvlN_yIWC5kuE_g0VZBEoaxss62H2jDZhTXkm-eHUKFrx7jwRXUKTbM8XqiHs1gOVuhq5SApGFm0KoVs2Rx9_96aWMpecT1VM7ZBSbk/s320/piscocrusta492.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSb8U9GZB_riRsHhYrNwOe0O32m4L00amTHUEGvlN_yIWC5kuE_g0VZBEoaxss62H2jDZhTXkm-eHUKFrx7jwRXUKTbM8XqiHs1gOVuhq5SApGFm0KoVs2Rx9_96aWMpecT1VM7ZBSbk/s800/piscocrusta492.jpg", "comment_count": 2 }, { "title": "l'arc de triomphe", "url": "https://cocktailvirgin.blogspot.com/2011/03/larc-de-triomphe.html", "published": "2011-03-11T13:25:00.004-05:00", "updated": "2017-08-22T14:20:47.595-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Scott Baird", "source": "15 Romolo", "year": null }, "categories": [ "absinthe", "bitters (Peychaud's)", "lemon juice", "orange juice", "soda" ], "ingredients": [ "1 oz Absinthe (Pernod Fils)", "1 oz Orange Juice", "1 oz Lemon Juice", "1 oz Bitter Orange Marmalade", "3/4 oz Egg White (1 Egg White)", "1 dash Peychaud's Bitters" ], "instructions": "Shake ingredients with a balled-up Hawthorn strainer spring until frothy. Remove spring, add ice, and shake. Pour 1 oz seltzer water into a footed beer glass or wine glass. Strain drink into the glass; garnish with 2 dashes Peychaud's Bitters and an orange twist.", "body_text": "1 oz Absinthe (Pernod Fils)\n1 oz Orange Juice\n1 oz Lemon Juice\n1 oz Bitter Orange Marmalade\n3/4 oz Egg White (1 Egg White)\n1 dash Peychaud's Bitters\nShake ingredients with a balled-up Hawthorn strainer spring until frothy. Remove spring, add ice, and shake. Pour 1 oz seltzer water into a footed beer glass or wine glass. Strain drink into the glass; garnish with 2 dashes Peychaud's Bitters and an orange twist.\nLast Saturday happened to be two drinking holidays, National Absinthe Day and Beach Bum Berry's Birthday, so we planned to celebrate each with a beverage. For the former, I found the page for the L'Arc de Triomphe in\nA Taste for Absinthe\n. I was excited to use the bitter orange marmalade that I had recently bought specifically to make this recipe. The drink was created by Scott Baird of 15 Romolo and Bon Vivants in San Francisco, and the use of marmalade reminded me of the\nJubilee Line\nat Craigie on Main (as well as the Savoy's\nMarmalade Cocktail\nrecipe which I have yet to make). For an absinthe, I opted for Pernod Fils for I wanted something flavorful that could stand up to the egg white and citrus; I later discovered an article that stated that Baird uses Kübler which probably would make for a more subtle flavor profile.\nDefinitely the orange notes from the marmalade, juice, and twist paid dividends in the aroma; moreover, this was joined by an herbalness from the Peychaud's Bitters and perhaps the absinthe. The orange continued on in the sip as a slightly tart flavor that was smoothed out by a creamy richness from the egg white. The egg white also mollified the swallow that came across as a light absinthe flavor. Over all, the L'Arc de Triomphe was like an anise-flavored Orange Julius.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97rIkdXfNNjJ1S6djT7pO3-BcowMs2jIO1MYQUZSYIq9H5R6UPA2Us87p_uoGOaLKNgNjBMTU3FbzXSDZXULqBe5yA9hEQmTWqS5SiKnXiQXKW_5Kg2f5FJRmsfze7vVSEB5DN_IQ5VI/s320/arctriomphe494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97rIkdXfNNjJ1S6djT7pO3-BcowMs2jIO1MYQUZSYIq9H5R6UPA2Us87p_uoGOaLKNgNjBMTU3FbzXSDZXULqBe5yA9hEQmTWqS5SiKnXiQXKW_5Kg2f5FJRmsfze7vVSEB5DN_IQ5VI/s800/arctriomphe494.jpg", "comment_count": 2 }, { "title": "luka's grogg", "url": "https://cocktailvirgin.blogspot.com/2011/03/iukas-grogg.html", "published": "2011-03-11T13:55:00.004-05:00", "updated": "2025-12-04T17:06:51.356-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Maikai Gents", "source": "Remixed", "year": 2005 }, "categories": [ "lime juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "3/4 oz Dark Jamaica Rum (Coruba)", "3/4 oz Demerara Rum (Lemon Hart 80)", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "1/2 oz Passion Fruit Syrup (Trader Tiki)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Dark Jamaica Rum (Coruba)\n3/4 oz Demerara Rum (Lemon Hart 80)\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n1/2 oz Passion Fruit Syrup (Trader Tiki)\nShake with ice and strain into a cocktail glass.\nBeside National Absinthe Day, last Saturday was also Beach Bum Berry's birthday, so while sipping on the L'Arc de Triomphe, I started flipping through his\nRemixed\nbook for a drink to honor him. There, I spotted the Luka's Grogg which was one of the newer drinks in the book; it was created by the\nMaikai Gents\nto toast their 2005 CD release. With a few modifications from a classic\nNavy Grog\n, the recipe looked like it could not fail.\nThe Luka's Grogg began with a caramel-like dark rum aroma. On the sip, the fruit ingredients were in forefront as a crisp lime, pineapple, and passion fruit medley. These flavors were chased by dark rum notes on the swallow along with some residual lime flavor at the end. Of all the flavor combinations, it was the pineapple and dark rum pairing that worked the best here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OClR_gG9kkByl7XZQzSdwAhV613RpEu3ATyvlbMxSEOAaNr3Cf6O9TEu-78zHxxcw2aEkMQ0s_KdtGu3Ky5sxca9RvgLjoHOJmBCWRUwX7aXu20RwwBaTIgRN8sSIQZG_3sSG7X1itw/s320/iukagrog495.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OClR_gG9kkByl7XZQzSdwAhV613RpEu3ATyvlbMxSEOAaNr3Cf6O9TEu-78zHxxcw2aEkMQ0s_KdtGu3Ky5sxca9RvgLjoHOJmBCWRUwX7aXu20RwwBaTIgRN8sSIQZG_3sSG7X1itw/s800/iukagrog495.jpg", "comment_count": 2 }, { "title": "smoking ban bitters", "url": "https://cocktailvirgin.blogspot.com/2011/03/smoking-ban-bitters.html", "published": "2011-03-12T16:03:00.010-05:00", "updated": "2024-03-06T12:08:19.433-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*bitters recipe" ], "ingredients": [ "1" ], "instructions": null, "body_text": "A little over two years ago, I received a cigar as a gift from a friend who was clearing out his humidor as he improved his stock. Since it was winter and I was not going to smoke it indoors or out, I stashed it away. A few months later, I was in the midst of oak aging my Abbott's Bitters, and I decided that cigar bitters sounded rather alluring especially after reading about a\nrecipe\nTiare had done on her A Mountain of Crushed Ice blog.\nMy goal was to make an aromatic bitters that would work great in anything Abbott's or even Angostura does but particularly dark spirits drinks like rye, Cognac, and aged rum. Since I had a lot of new botanicals from the Abbott's Bitters recipe and it would be months before that batch was ready, I took influence from it,\nBoker's Bitters\n, and a few thoughts in my head of what would pair well. Like most of my bitters recipes, I started with 6-8 tester infusions containing the base flavor (cigar tobacco) and 3-5 other ingredients in one ounce of spirit to see how they paired up. By combining the best of the taster infusion recipes and scaling up in weight (and sometimes modifying a tester's ingredients), I made my first pass. The tobacco flavors were so powerful in a beautiful murky and earthy way that I had to keep upping certain flavors so they did not get drowned out. Last summer, I repeated the recipe using all the initial and additional weights this time from the start, and the recipe worked as wonderfully as it had a year and a half before.\nWhen I mentioned online that I had been developing these bitters, I received a stern warning about the toxicity of tobacco infusions. Therefore, I did the math (* see below) and the bitters appear to be safe as nonpotable bitters used dash-wise -- just not for use in large quantities like Angostura and Peychaud's have. If you have any concerns over the use of tobacco or nicotine, please do not make these bitters, use them, or serve them to others. In fact, do not make them at all -- I am just providing the recipe for historical record like others provide Jerry Thomas' Decanter Bitters recipe (has snakeroot which is not too good for you either). Remember: nicotine is bad, bad stuff.\nFor a name, I thought about how bars around here used to be smoke filled dens of iniquity. After the smoking ban went into effect, it almost felt like something was missing. The bitters were named in tribute to the olden days.\nSmoking Ban Bitters\n• 12.0 gram Cigar Tobacco\n• 5.6 gram Wild Cherry Bark\n• 1.2 gram Catechu (Betel Nut, found at Indian groceries or online)\n• 1.2 gram Calamus Root\n• 1.2 gram Quassia Bark\n• 2.0 gram Allspice (~11 berries)\n• 2.4 gram Spearmint, dry\n• 6 Tahitian Vanilla Bean\n• 0.9 gram Clove (10 cloves)\n• 4 tsp Vanilla Extract (Bourbon)\n• 1 tsp Bay Essential Oil (Pimenta Racemosa)\n• 24 oz Whiskey, 100 Proof\nBreak up larger botanicals into small bits (crack allspice berries, chop up vanilla beans and catechu, etc.). Infuse for 7-10 days. Strain through a coarse strainer, and filter through coffee filters or similar. Bottle. Flavor seems shelf stable for well over a year.\n(*) Nicotine Content of Bitters\n• Infusion: 12 grams of cigar tobacco, 24 oz spirit (100 proof)\n• Cigar Tobacco: <1.5% nicotine by dry weight, generally lower\n1\n• <7.5 mg nicotine per oz bitters (assuming a theoretical 100%\nextraction, that the cigar was 100% dry, and highest nicotine content of\nthe range in cigar tobacco)\n• 0.5-1.0 mg nicotine/kg body weight can be a lethal dosage for non-smoking adult humans [\n2\n,\n3\n]\n• 150 lb (68.2 kg) adult = 34.1-68.2 mg nicotine\n• At the highest theoretical amount of nicotine extraction using this recipe (7.5 mg nicotine/oz) and the lowest toxicity (34.1 mg), a person of 150 pounds or more would need to drink over 3 shots (4.55 oz).\n• Therefore, this recipe should be used dash-wise only and kept away from any human that should not be drinking alcohol or ingesting nicotine in the first place (like children, elderly, pregnant). And no use of these nonpotable bitters as potable ones should ever be attempted regardless of what has been with Angostura or Peychaud's.\n•\nRepeat:\nDo not use tobacco infusions as you would normal potable spirits like whiskey, vodka, or gin.\nPostnote 3/24/11:\nAt the highest theoretical level, 1/8th oz of the bitters (several dashes) would still be less than the average amount of nicotine inhaled in a cigarette (around 1 mg).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTwMqrL5ZiiQPrSQc_EbLTH3qchMKhRnGM6B4tH5yX4fsmP4dT245QqctjnMty8zCCKTRKI5WzSUklWGlN6LiB2AvoZD_kRKcyDWUXB32iIEqEz7cdFxEnhcSvOahafk8PdVKPxFcUC4/s320/cigare.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTwMqrL5ZiiQPrSQc_EbLTH3qchMKhRnGM6B4tH5yX4fsmP4dT245QqctjnMty8zCCKTRKI5WzSUklWGlN6LiB2AvoZD_kRKcyDWUXB32iIEqEz7cdFxEnhcSvOahafk8PdVKPxFcUC4/s800/cigare.jpg", "comment_count": 7 }, { "title": "cachaça de coco", "url": "https://cocktailvirgin.blogspot.com/2011/03/cachaca-de-coco.html", "published": "2011-03-13T15:42:00.002-04:00", "updated": "2017-08-22T14:17:42.490-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Charles H. Baker, Jr.", "source": "The South American Gentleman's Companion", "year": null }, "categories": [ "cachaça", "rum (white)" ], "ingredients": [], "instructions": null, "body_text": "Back in September, I wrote about starting a\nproject\nbased off of a recipe in Charles H. Baker, Jr.'s\nThe South American Gentleman's Companion\n. The Coquiña or Cachaça de Coco was a recipe Baker discovered in Brazil for the aging of sugar cane spirits inside coconuts for 6-12 months. On the original post, Tony Harion commented that this practice still occurs in Brazil and that they usually age their spirits for a lot shorter periods of time there. For the project, I purchased three coconuts and filled two with Seleta Cachaça and one with J. Wray & Nephew Rum. The holes that I made with a half inch drill bit were plugged with wooden pegs whittled to size. Baker recommended burying the coconuts, but I left them in the corner of the kitchen counter instead.\nBaker gave only a small hint of what to expect. Just that it would add a ruddy amber color and a \"most unusual and pleasant taste\" and that the spirit should be drank neat from a small glass. My patience ended after 5 1/2 months when I decided to open up my coconuts last weekend.\nThe Seleta Cachaça (glass on the right) was the clear winner of the two. This spirit smelled like roasted coconut, had a dry coconut water-like sip and a coconut flesh-like swallow. The J. Wray & Nephew (glass on the left) still retained a good amount of its rough character so it was a little less enjoyable to sip neat. Indeed, the rum contained a hint of fusel oils and a less roasted coconut aroma than the cachaça had. Moreover, it was a bit rougher on the sip and contained more funk on the swallow, but it had many of the flavor characteristics that the cachaça gained. While the cachaça was fine to sip neat, perhaps the J. Wray would have been better mixed.\nOverall, the spirits were much smoother due to the aging. However, there was a lot less burn as either the alcohol evaporated faster than the water or the coconut really took the edge off. While the latter was very possible, the former was more likely. The Angel's Share from this experiment was pretty grand and I was afraid in a few more months that the coconuts would be bone dry. Perhaps Baker's advice to bury the coconuts was sound. At first, I figured that burying them would make them out of sight, out of mind so that they had a chance to age without being drained prematurely. In retrospect, damp soil would make for better cellaring conditions than indoors during a long, dry winter. The\nTwo Sheets in the Wind\nblog was influenced by my initial post and embarked on their own aging experiments. They intelligently wrapped their coconuts in Saran wrap to prevent the spirits from evaporating as well as their corks from drying out. No word yet on their experiment since their entry made it sound like they were shooting for a year's worth of aging.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioswDlWwzC9qGGZdN9EY0jzyKbTo3z5qN207pGunO7B0DI0-YCT2UEoKDnVVHDljfbn6f1aKwGwCvBHiU11gr9y1trz7PIetnEwcHBgD6O580d7HWnI5ug3gb5v9HD5JRCz-xeYo7xJzA/s320/cocorum497.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioswDlWwzC9qGGZdN9EY0jzyKbTo3z5qN207pGunO7B0DI0-YCT2UEoKDnVVHDljfbn6f1aKwGwCvBHiU11gr9y1trz7PIetnEwcHBgD6O580d7HWnI5ug3gb5v9HD5JRCz-xeYo7xJzA/s800/cocorum497.jpg", "comment_count": 1 }, { "title": "[little otik]", "url": "https://cocktailvirgin.blogspot.com/2011/03/little-otik.html", "published": "2011-03-14T15:26:00.006-04:00", "updated": "2017-08-22T14:16:57.475-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "temple bar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Alex Homans", "source": "Temple Bar", "year": null }, "categories": [ "#temple bar", "becherovka", "bitters (orange)", "gin", "lillet" ], "ingredients": [ "2 oz Ransom Old Tom Gin", "1/2 oz Becherovka", "1/2 oz Cocchi Americano", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "2 oz Ransom Old Tom Gin\n1/2 oz Becherovka\n1/2 oz Cocchi Americano\n1 dash Orange Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nAfter hearing that Alex Homans, one of the bartenders at Russell House Tavern, left to take over as the bar program at Temple Bar in Cambridge, Andrea and I have been meaning to go pay Alex a visit. Two Sundays ago, we finally stopped in for dinner and drinks. While Alex has been adjusting to the new bar and position, he has not had a lot of chance to rework the menu, but he did have an idea for my first drink. Alex paired up the spicy barrel-aged Ranson Old Tom Gin with the Czech herbal liqueur Becherovka; to balance these elements, he filled in the gaps with citrus notes from Cocchi Americano, orange bitters, and a lemon twist.\nThe citrus elements were rather strong in the early parts of the drink including the lemony aroma and the light citrusy sip from the Cocchi Americano. The swallow though displayed the spicy and herbal elements of the Old Tom and the Becherovka that were capped off with an orange note from the bitters at the end. Indeed, I was impressed at how well the two spicy spirits complemented each other in the drink.\nFor my second beverage, I was tempted to try either the barrel-aged Negroni or Cherry Valance cocktails, but I took Alex's recommendation to sample the Chatham Artillery Punch. The recipe was a hybrid of two historical ones that the previous bar manager had found and merged. The green tea, lemon and orange juice, and other fruit notes did a rather good job hiding the potency of the rum, brandy, rye whiskey, and sparkling wines in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4-VZqvOqp9XfemcEwxxHcVxgDjRLr5hFVqMRdUXnlYgTd24YbMG8uOZ2ZPxo8IqW7_Pe1zMGn7FJYV3LnK_0lZZ4B_gHows2jIQHFBmovo12gaasyc2bYnn5AUWamUCvflnOWGI5TN4/s320/ransombech498.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rjSKaMit_qWFQWnpKyOmXpDnZ4xB5Q0kZ1gawdlztCekYnLoLfbSkI_Lnz7SI9vQV4sZvo9aIz6kfnOzZhuMtmcEX9oGvSgflc2MhxRg1Oo7LnMsZqqeCwVmdmCiIrVLYQT0mcgZn-Q/s320/chatham499.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4-VZqvOqp9XfemcEwxxHcVxgDjRLr5hFVqMRdUXnlYgTd24YbMG8uOZ2ZPxo8IqW7_Pe1zMGn7FJYV3LnK_0lZZ4B_gHows2jIQHFBmovo12gaasyc2bYnn5AUWamUCvflnOWGI5TN4/s800/ransombech498.jpg", "comment_count": 2 }, { "title": "supernova", "url": "https://cocktailvirgin.blogspot.com/2011/03/supernova.html", "published": "2011-03-14T16:50:00.004-04:00", "updated": "2017-08-22T14:16:01.900-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Anu Apte", "source": "Rob Roy", "year": null }, "categories": [ "bitters (Angostura)", "drambuie", "gin", "vermouth (dry)" ], "ingredients": [ "1 oz Gin (Death's Door)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Drambuie", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Gin (Death's Door)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Drambuie\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nLast Monday night, I was in the mood for a nightcap, so I opened up the\nCocktail Collective\nbook and found the Supernova. The drink was created by Anu Apte of Rob Roy in Seattle, Washington and takes the basic equal parts Martini and adds sweetness and spice from Drambuie and Angostura Bitters. I was eager to give this recipe a try, for while gin and Drambuie do not seem like a natural pairing, they did work rather well together in the\nQueen's Smile\n.\nThe Supernova's aroma was a combination of lemon oil and the Drambuie. Flavorwise, the Drambuie contributed greatly on the sip which was a slightly sweet honey flavor, and it donated a tangy flavor on the somewhat drier swallow when it paired with the French vermouth. The rest of the swallow consisted of the gin's juniper note combined with a medley of other botanical flavors; moreover, the spice notes from the Angostura and perhaps some from the gin lingered on in the aftertaste. One of the most interesting contributions from the Drambuie was the barrel notes from the liqueur's Scotch base. These barrel-aged whiskey flavors when merged with the Death's Door Gin reminded me a lot of Ransom's Old Tom Gin. Moreover, if I were to compare the Supernova to something I have had before, perhaps it would be the\nAutomobile\ngiven the gin, Scotch, and vermouth elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisc8yQRwYkL6RFYBqp3xayV6ry-7PHJaAm2ztMTOdHAFFQPM-GSFqs77_fl2r1IzYxZDFv9xj9G7y2NTzvvxBjj_pP3vrVuNuOfJSt0-1NYYNpkDtD6MokzRVqri2asy7GQzLrPB2T_38/s320/supernova500.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisc8yQRwYkL6RFYBqp3xayV6ry-7PHJaAm2ztMTOdHAFFQPM-GSFqs77_fl2r1IzYxZDFv9xj9G7y2NTzvvxBjj_pP3vrVuNuOfJSt0-1NYYNpkDtD6MokzRVqri2asy7GQzLrPB2T_38/s800/supernova500.jpg", "comment_count": 0 }, { "title": "berkeley hotel cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/03/berkeley-hotel-cocktail.html", "published": "2011-03-15T15:22:00.004-04:00", "updated": "2017-08-22T14:15:25.281-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1930s Booth's Gin anthology of recipes", "year": 1930 }, "categories": [ "gin", "strega", "vermouth (dry)" ], "ingredients": [ "3/4 oz Gin (North Shore #6)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Strega" ], "instructions": "Stir with ice and strain into a small cocktail glass.", "body_text": "3/4 oz Gin (North Shore #6)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Strega\nStir with ice and strain into a small cocktail glass.\nLast Tuesday, I received my copy of the\nBig Bartender's Book\nfrom Cocktail Kingdom. The book is a collection of recipes hand selected by book collectors Greg Boehm and Jeff Masson. One of the great things about the book, beside their taste in drinks, is that they provide a historical reference to who created the recipe and where the recipe was found. Moreover, beside all of the old recipes, there is a good number of modern creations to round out the collection. In addition, the index at the end organizes recipes by their ingredients which was helpful in finding a good use for our new bottle of Strega. The book was a great deal at $9.95 although I needed to order another Yarai mixing glass to soften the blow of the shipping cost.\nFor a drink, I chose the Berkeley Hotel Cocktail that was originally published in a 1930s Booth's Gin anthology of recipes. As an equal parts recipe with gin, vermouth, and liqueur, it reminded me of a Negroni so I felt it was a great way to be reacquainted with Strega after having tasted it two years ago in Evan Harrison's\nNonantum\n. The drink's nose was full of aromas from the Strega and gin. While the sip was rather subtle with a hint of spice, the swallow was very herbal and contained rosemary, star anise, and mint flavors. Perhaps the drink ended up a little too Strega-heavy but this did not detract from my enjoyment of it. Strangely, I had always thought that Strega and Yellow Chartreuse were rather similar, but upon tasting it straight and in the drink, Strega reminded me more of the reformulated Galliano. Lastly, Andrea commented how unusually flavored the Strega-laden drink was and added how this drink would make a great digestif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXCv2cP5nESAU-BYMt0mpQqbmMZeLDRPizBkAvkHMY9-3GCz_66uOK-MnoAgro3T1ET2xfBWIIgt3sJbUWuSLkAAjds26fdDvN6PMcNXmhAyFSYIxuI0jedvCXKmtQo01WDQfqPFUNlw/s320/berkhotel501.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXCv2cP5nESAU-BYMt0mpQqbmMZeLDRPizBkAvkHMY9-3GCz_66uOK-MnoAgro3T1ET2xfBWIIgt3sJbUWuSLkAAjds26fdDvN6PMcNXmhAyFSYIxuI0jedvCXKmtQo01WDQfqPFUNlw/s800/berkhotel501.jpg", "comment_count": 3 }, { "title": "national rifle cup", "url": "https://cocktailvirgin.blogspot.com/2011/03/national-rifle-cup.html", "published": "2011-03-15T16:34:00.004-04:00", "updated": "2017-08-22T14:14:56.689-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Gentleman's Table Guide", "year": 1871 }, "categories": [ "brandy", "curacao", "lemon juice", "soda", "sugar", "wine (red)" ], "ingredients": [ "1 bottle Claret (6 oz Porta dos Cavaleiros Dão 2007)", "1/2 peel of Lemon Cut Thin (1/8th)" ], "instructions": null, "body_text": "1 bottle Claret (6 oz Porta dos Cavaleiros Dão 2007)\n1/2 peel of Lemon Cut Thin (1/8th)\na few slices Lemon\n1 wineglass Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)\n1 wineglass Curaçao (1/2 oz Senior Curaçao)\n1 tbsp Sugar (1 tsp)\na few sprigs Borage or rind of a small Cucumber (sadly, omitted)\nIce\n1 syphon bottle Lemonade (6 oz Rieme Pink Grapefruit Sparkling Limonade)\nMix up all ingredients save for the ice and sparkling lemonade. The recipe does not mention any steeping, but I let it sit for an hour to acquire flavors from the lemon peel and slices (as well as the borage/cucumber had I added them). Add ice and lemonade before serving.\nThe other drink we had on Tuesday was from the 1871\nGentleman's Table Guide\n, namely the National Rifle Cup. I was curious about the drink for it appeared like a British version of Sangria. I later regretted not holding off on making this recipe until I had a cucumber peel especially when I remembered how much flavor it donated to the\nTea Julep\n. But alas, I was more focused on finishing off this bottle of wine.\nThe National Rifle Cup did have a rather Sangria-like aroma. A combination of citrus and carbonation greeted my tongue on the sip with the sweetened wine flavors dominating on the swallow. I was impressed at how well the sparkling pink grapefruit limonade complemented the red wine, and it along with the Curaçao and sugar helped to soften the wine's tannic bite. Finally, Andrea commented that she was surprised at how girly of a drink this seemed like given the National Rifle Cup as its name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHxkxM7p4ZL7Afk4GJCd-hngWY1Syb5Z09tsdFj49bxVTGuSwxM_xIkRNitHGdgMZf-awa6I67By7GlJmJem5nRQBm-SWK3gNTcWMeHwuAWqxPZa4sXgjeF0gZihqcl1y__uOjQW6f-0/s320/nationalrifle502.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHxkxM7p4ZL7Afk4GJCd-hngWY1Syb5Z09tsdFj49bxVTGuSwxM_xIkRNitHGdgMZf-awa6I67By7GlJmJem5nRQBm-SWK3gNTcWMeHwuAWqxPZa4sXgjeF0gZihqcl1y__uOjQW6f-0/s800/nationalrifle502.jpg", "comment_count": 0 }, { "title": "scarlet monk", "url": "https://cocktailvirgin.blogspot.com/2011/03/scarlet-monk.html", "published": "2011-03-16T15:27:00.003-04:00", "updated": "2017-08-22T14:14:21.018-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Eric Cross", "source": "Stoddard's Fine Food & Ale", "year": null }, "categories": [ "#stoddards", "gin", "lillet", "orange juice", "vermouth (sweet)" ], "ingredients": [ "1 oz Hibiscus-infused Gin", "1 oz Lillet Blanc", "1 oz Sweet Vermouth", "1 oz Orange Juice" ], "instructions": "Shake with ice and double strain into a cocktail glass. Garnish with a candied orange wheel.", "body_text": "1 oz Hibiscus-infused Gin\n1 oz Lillet Blanc\n1 oz Sweet Vermouth\n1 oz Orange Juice\nShake with ice and double strain into a cocktail glass. Garnish with a candied orange wheel.\nLast Wednesday, I met Andrea down at Stoddard's Fine Food & Ale. We had not been there since the\nPernod Absinthe Bar Crawl\nlast June, and this would be our first time sitting at the bar itself instead of at a table during an event. While last time we did not have a chance to see the menu, I was quite impressed at the number of classics -- around 18, each with the year they were first published -- along with a few of their originals and a couple of modern ones like the Red Hook. For my first drink, I asked bartender Nate to make me one of their originals, the Scarlet Monk. The drink was created by bar manager Eric Cross; although Nate could not recall which drink Eric had based the Scarlet Monk off of, it reminded me more of a Bronx than an\nAbbey Cocktail\n.\nThe Scarlet Monk was indeed a vibrant red hue like the name suggested. With the candied orange wheel garnish, orange juice, and tea elements, I was reminded of Chantal Tseng's\nMortal Sunset\n. Beside the color, the hibiscus infusion donated a sweet, floral aroma. The sip was a light citrus flavor coupled with with grape-like notes, and this was chased by orange juice followed by sweet vermouth on the swallow and by herbal notes on the finish. I was quite impressed at how well the hibiscus worked with the orange juice, complemented the sweet vermouth, and tied the drink together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicauszKPKCCqOA1DpgC6xzkuBpWdGoqTLfKSdl_maSxPCdZBBS4LrBKCIXaQ1hK0zjHmFmNUFoEVyxVY1LryvIBINqzloxIXQ5VxUCUVVGyYFMAbffZ_jm5egAyyz276-01yP9Bk303wE/s320/scarletmonk503.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicauszKPKCCqOA1DpgC6xzkuBpWdGoqTLfKSdl_maSxPCdZBBS4LrBKCIXaQ1hK0zjHmFmNUFoEVyxVY1LryvIBINqzloxIXQ5VxUCUVVGyYFMAbffZ_jm5egAyyz276-01yP9Bk303wE/s800/scarletmonk503.jpg", "comment_count": 2 }, { "title": "carver flip", "url": "https://cocktailvirgin.blogspot.com/2011/03/carver-flip.html", "published": "2011-03-16T16:22:00.002-04:00", "updated": "2017-08-22T14:13:38.059-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Eric Cross", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "curacao", "egg", "rum", "sugar" ], "ingredients": [ "2 oz Cruzan Aged Rum", "1/2 oz Orange Curaçao", "1 Egg Yolk", "1 cube Demerara Sugar" ], "instructions": "Muddle the sugar cube with some water until it is dissolved. Add rest of the ingredients and ice, shake, and double strain into a cocktail coupe. Garnish with peanut butter powder (see text).", "body_text": "2 oz Cruzan Aged Rum\n1/2 oz Orange Curaçao\n1 Egg Yolk\n1 cube Demerara Sugar\nMuddle the sugar cube with some water until it is dissolved. Add rest of the ingredients and ice, shake, and double strain into a cocktail coupe. Garnish with peanut butter powder (see text).\nThe first drink I was drawn to at Stoddard's last Wednesday night was the Carver Flip. It seemed more like a night closer than a first drink, so I put it off until after the Scarlet Monk. The Carver Flip is a rum-based egg yolk drink that reminded me a lot of the mystical\nPeanut Malt Flip\n, so I was definitely curious. Unlike the Peanut Malt Flip that is shaken with a teaspoon of peanut butter, the Carver Flip was garnished with peanut butter powder. Bar manager Eric Cross collaborated with Stoddard's kitchen to create the garnish. The peanut butter was mixed with tapioca maltodextrin, a modified food starch that stabilizes fatty compounds, and the pair was dessicated in a roto-vap into a fine powder. For a name, Eric made reference to George Washington Carver who promoted the use of legumes like peanuts to revitalize the soil for improving cotton yields. Moreover, Carver developed a wide number of applications for peanuts and is best known for promoting peanut butter (although you would have to attribute its discovery to the Aztecs a few centuries before).\nThe peanut butter powder garnish donated greatly to the aroma. The rich aged rum flavors on the sip were smoothed out by the egg yolk, while the swallow contained the rum's heat and molasses note that co-mingled with the Curaçao's orange flavor. Unlike in the Peanut Malt Flip where the peanut flavor was from the beginning, here, the peanut butter integrated into the drink's taste over time. Once it did, it worked rather well with the rum's heat on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zrfhMEZ0-042DRW0ISEA1DEtGV2EYDwoerbOBFhpT3KrK2NVtxIqh_iYHcZOrq_JM4mkr5tTtSCQcCcaWbDapFUsrlToA2hx8x9pOKxzR39YxnX2HACxFIp5UT3f2SwsXpfCEndTl6Q/s320/carverflip504.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zrfhMEZ0-042DRW0ISEA1DEtGV2EYDwoerbOBFhpT3KrK2NVtxIqh_iYHcZOrq_JM4mkr5tTtSCQcCcaWbDapFUsrlToA2hx8x9pOKxzR39YxnX2HACxFIp5UT3f2SwsXpfCEndTl6Q/s800/carverflip504.jpg", "comment_count": 0 }, { "title": "la fiscus verte", "url": "https://cocktailvirgin.blogspot.com/2011/03/la-ficus-verte.html", "published": "2011-03-17T16:40:00.006-04:00", "updated": "2017-08-22T14:12:03.778-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Paul Scandura", "source": "A Taste for Absinthe", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "cachaça", "lemon juice", "orange juice", "simple syrup (vanilla)" ], "ingredients": [ "3 Mission Figs, halved (2 Figs)", "1 tsp Lemon Juice", "1 dash Tahitian Vanilla Bean Syrup (1 tsp Trader Tiki)", "1 slice Valencia Orange", "3 oz Cachaça (2 oz Cuca Fresca)", "1 splash Absinthe Verte (1/8 oz La Muse Verte)" ], "instructions": "Muddle figs, lemon juice, vanilla syrup, and orange slice. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Garnish with 3 dashes of bitters (20 drops Angostura Bitters) and an orange slice (orange twist). The photo in the book showed a lot of seeds so I did not fine strain but used a Julep strainer as my secondary one to catch any larger bits that passed through the Hawthorn strainer; I also scaled down the drink slightly.", "body_text": "3 Mission Figs, halved (2 Figs)\n1 tsp Lemon Juice\n1 dash Tahitian Vanilla Bean Syrup (1 tsp Trader Tiki)\n1 slice Valencia Orange\n3 oz Cachaça (2 oz Cuca Fresca)\n1 splash Absinthe Verte (1/8 oz La Muse Verte)\nMuddle figs, lemon juice, vanilla syrup, and orange slice. Add rest of ingredients and ice, shake, and strain into a cocktail glass. Garnish with 3 dashes of bitters (20 drops Angostura Bitters) and an orange slice (orange twist). The photo in the book showed a lot of seeds so I did not fine strain but used a Julep strainer as my secondary one to catch any larger bits that passed through the Hawthorn strainer; I also scaled down the drink slightly.\nOne of the recipes I spotted in\nA Taste for Absinthe\ncaught my eye for it used muddled figs. La Fiscus Verte, named after the Greek word for figs combined with an absinthe/green fairy reference, was a bit different for me as it was more of a culinary cocktail and less of a classic style. Indeed, the creator, Paul Scandura of the Martini House in Napa Valley, got his formal education at the Culinary Institute of America, so the style falls into place. My love of figs allowed me to overcome this hurdle, and the cachaça helped to erase any residual pangs of guilt later. Well, I guess I also succumb to this style when it involves cucumber, such as in the\nFin du Saison\nand the\nElisabeth Aplegate\n, but this was my first figgy cocktail.\nLa Fiscus Verte started with an orange oil aroma coupled with Angostura Bitters notes. The cachaça's grassiness came across on the sip along with the orange juice. Meanwhile, the cachaça's funkiness appeared on the swallow which blended well with the absinthe and hints of vanilla. Strangely, the fig appeared on the sip less as a flavor but more as an intriguing full mouthfeel sensation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhL-zBwo6-jcd6YUjvjpu0sASSVw2CMiSYDfch9Dtyxc3U-1SSRU9a42cuxqckkuUuv0T739AXPuA8Wt6Kjb0AYb86GYPn_h4nmclXZcDI6k87zQ7CzlCc8n6t7JpFYNFMTKKcBQCRSgA/s320/fiscus505.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhL-zBwo6-jcd6YUjvjpu0sASSVw2CMiSYDfch9Dtyxc3U-1SSRU9a42cuxqckkuUuv0T739AXPuA8Wt6Kjb0AYb86GYPn_h4nmclXZcDI6k87zQ7CzlCc8n6t7JpFYNFMTKKcBQCRSgA/s800/fiscus505.jpg", "comment_count": 0 }, { "title": "united service punch", "url": "https://cocktailvirgin.blogspot.com/2011/03/united-service-punch.html", "published": "2011-03-18T15:17:00.004-04:00", "updated": "2017-08-22T14:11:07.830-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": null, "source": "United Service Club", "year": 1816 }, "categories": [ "*hot", "batavia arrack", "lemon juice", "port (ruby)", "sugar", "tea" ], "ingredients": [ "1 1/4 quart Hot, Strong Tea (5 oz Oolong)", "1 pound Sugar (2 oz)", "6 Lemons, Juiced (3/4 Lemon, 1 1/2 oz Juice)", "1 pint Arrack (2 oz Batavia Arrack)", "1 pint Port (2 oz Sandeman Tawny)" ], "instructions": null, "body_text": "1 1/4 quart Hot, Strong Tea (5 oz Oolong)\n1 pound Sugar (2 oz)\n6 Lemons, Juiced (3/4 Lemon, 1 1/2 oz Juice)\n1 pint Arrack (2 oz Batavia Arrack)\n1 pint Port (2 oz Sandeman Tawny)\nRub off peels of lemons on loaf sugar (instead I made an oleo saccharum with 3/4 of a lemon peel in the sugar). Warm up and serve. The scaled down recipe makes 2 servings instead of 16.\nLast Friday, with the end of Hot Toddy season in sight, I decided to make the United Service Punch from William Schmidt's\nThe Flowing Bowl\n. I preferred that recipe to a similar one in Jerry Thomas'\nBon Vivant's Companion\nfor the latter one lacked the extra flavors from the port. What Thomas' recipe did include was lemon oil, so I borrowed that and merged it with the rest of Schmidt's recipe. David Wondrich in\nPunch\nprovided a history that the recipe was created at London's United Service Club that was formed in 1816 after the Napoleonic and Revolutionary wars were over. The club was created to bring officers of the British army and navy together where they bonded over bowls of punch such as this one.\nThe punch's steamy aroma presented bright lemon notes from the oleo saccharum and juice and boozy heat and funkiness from the Batavia Arrack. The lemon continued on in the flavor where it mingled with the port in the sip and with the tea and Batavia Arrack on the swallow. The balance ended up a little on the tart and tannic side but overall, it was quite drinkable. Perhaps, I should have used less lemon juice to mimic the smaller size of 19th century citrus fruits, but often old punch recipes end up on the sweet side, so I did not take that into consideration on the first pass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgek99WsNmLFR6usSq6unfAuBiVTe_2LreBT5GlZc6HrzFirt7k_bzs62Ik3WpQTya3OftBtdtfp1ancj8cyPvkYvb6-Bdf8QAf20sjRLZ7OZLHHPN1DeL53v0ookZC6YcoZajhZ5A_mBI/s320/unitedservice508.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgek99WsNmLFR6usSq6unfAuBiVTe_2LreBT5GlZc6HrzFirt7k_bzs62Ik3WpQTya3OftBtdtfp1ancj8cyPvkYvb6-Bdf8QAf20sjRLZ7OZLHHPN1DeL53v0ookZC6YcoZajhZ5A_mBI/s800/unitedservice508.jpg", "comment_count": 2 }, { "title": "vowel cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/03/vowel-cocktail.html", "published": "2011-03-18T16:29:00.003-04:00", "updated": "2017-08-22T14:10:21.656-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Barflies and Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "kümmel", "orange juice", "scotch", "vermouth (sweet)" ], "ingredients": [ "1/3 Blended Scotch (1 oz Famous Grouse)", "1/3 Sweet Vermouth (1 oz Vya)", "1/6 Orange Juice (1/2 oz)", "1/6 Kümmel (1/2 oz Helbing)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/3 Blended Scotch (1 oz Famous Grouse)\n1/3 Sweet Vermouth (1 oz Vya)\n1/6 Orange Juice (1/2 oz)\n1/6 Kümmel (1/2 oz Helbing)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. I added an orange twist.\nLast Saturday, I spotted the Vowel Cocktail in Harry MacElhone's\nBarflies and Cocktails\n. The Vowel's combination of orange juice and kümmel made me think of the tasty\nLupe Velez\nand the Kingston Heights and lured me in. Once mixed, the Vowel Cocktail greeted me with an orange aroma from the juice and twist, grape from the Vya vermouth, and malt notes from the Scotch. Upon sampling the drink, the fruit notes of orange and vermouth appeared on the sip, and the Scotch, kümmel's caraway, and the Angostura's spice rounded out the drink on the swallow. With the full flavored vermouth along with the Scotch and orange juice, the Vowel Cocktail reminded me of a cherryless and spicier\nBlood & Sand\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNW0zu4v5KCHTdg9zpgthzPNhSYNaY8MAuQ3bKnrr2-oXTITVIIO4ORGboWomdxi7oZ0jBeFRHgzgmhr36YJCsI2JV2fbWfl-I64235mCftAdJwhjpyQZ3TH-2YgTYbEkDVJwYQkvK28/s320/vowel510.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNW0zu4v5KCHTdg9zpgthzPNhSYNaY8MAuQ3bKnrr2-oXTITVIIO4ORGboWomdxi7oZ0jBeFRHgzgmhr36YJCsI2JV2fbWfl-I64235mCftAdJwhjpyQZ3TH-2YgTYbEkDVJwYQkvK28/s800/vowel510.jpg", "comment_count": 5 }, { "title": "word to your mom", "url": "https://cocktailvirgin.blogspot.com/2011/03/word-to-your-mom.html", "published": "2011-03-20T19:13:00.004-04:00", "updated": "2017-08-22T14:09:30.104-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "beer", "chartreuse (yellow)", "genever", "lemon juice", "maraschino" ], "ingredients": [ "1/2 oz Bols Genever", "1/2 oz Yellow Chartreuse", "1/2 oz Maraschino Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and pour into a rocks glass. Top with 1-1 1/2 oz Pretty Things Jack D'Or beer, garnish with a cherry, and add straws.", "body_text": "1/2 oz Bols Genever\n1/2 oz Yellow Chartreuse\n1/2 oz Maraschino Liqueur\n1/2 oz Lemon Juice\nShake with ice and pour into a rocks glass. Top with 1-1 1/2 oz Pretty Things Jack D'Or beer, garnish with a cherry, and add straws.\nLast Sunday night, Andrea and I decided to go to take a small tour of Somerville by visiting Trina's Starlite Lounge followed by Bergamot. The drink I asked bartender Emma Hollander to make me at Trina's was their play on the Last Word, namely the Word to Your Mom. Like the\nLatest Word\nvariation at Craigie on Main, this one called for Bols Genever as the liquor component. And similar to the Final Word and the\nEulogy\n, this version used lemon instead of lime and yellow instead of green Chartreuse, respectively. Moreover, the combination of Bols Genever and lemon juice did remind me of their\nShaddock\n. The major twist that was added was a float of Pretty Things' Jack D'Or, a citrussy and spicy American Saison-style beer brewed here in Massachusetts. While I did not ask Emma for the back story on the drink, the\nCity's Best\nwebsite posted an interview a few days later with two of the owners of Trina's about the exegesis of this drink. I was slightly surprised that the drink was not created by Emma given her knack for catchy drink names like the\nOne-Armed French Hooker\n.\nThe Word to Your Mom started with an aroma of lemon, yellow Chartreuse, and hops. The sip proved to be malty from the combination of Bols Genever and the beer and to be quite textural on the tongue from the beer's carbonation. Next, the swallow contained the lemon's crispness followed by the yellow Chartreuse and Maraschino notes on the finish. Of all the flavors, it was the malt and the Maraschino that really stood out the most, but it was the Saison-style beer and the Maraschino's funkiness that complemented each other the best. Overall, the drink was a little on the sweet side for me but the melting ice did help to alter the balance over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB1WfVidzrmE-4j6xoqo3nWcepLAKWw2QoQS8PeLIZHTQUZlDr9YbGzzMJrDw60MSiPIYpEJiHbqKt6qK7PDZgJsGWeORVG9NcFmq7Hgs0yqJASmw6Uo9gk3vDWJFVVoa_R0LznseSNk/s320/wordtoyourmom512.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB1WfVidzrmE-4j6xoqo3nWcepLAKWw2QoQS8PeLIZHTQUZlDr9YbGzzMJrDw60MSiPIYpEJiHbqKt6qK7PDZgJsGWeORVG9NcFmq7Hgs0yqJASmw6Uo9gk3vDWJFVVoa_R0LznseSNk/s800/wordtoyourmom512.jpg", "comment_count": 0 }, { "title": "beacon fix", "url": "https://cocktailvirgin.blogspot.com/2011/03/beacon-fix.html", "published": "2011-03-21T14:25:00.004-04:00", "updated": "2017-08-22T14:08:33.680-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kai Gagnon", "source": "Bergamot", "year": 2011 }, "categories": [ "#bergamot", "curacao", "gin", "lemon juice", "tea", "vodka" ], "ingredients": [ "1 1/2 oz" ], "instructions": "Shake with ice and double strain into a cocktail glass.", "body_text": "1 1/2 oz\nReyka Vodka\nBeefeater Gin\n1/2 oz Lemon Juice\n1/2 oz Luxardo Triplum Orange Liqueur\n1/2 oz Rooibus-Bergamot Syrup\nShake with ice and double strain into a cocktail glass.\nAfter paying a visit to Trina's Starlite Lounge two Sundays ago, we went up Beacon Street to Bergamot. There, the geographically named Beacon Fix tempted me, but instead of Reyka, I requested that the drink be made with one of my favorite flavored vodkas, Beefeater Gin. Beside my\nappreciation\nfor\nFixes\n, I was drawn in by the Rooibus-bergamot syrup. At first I figured it was a combination of Earl Grey and an herbal tea, but I discovered that local MEM Tea Imports makes an\nherbal Earl Grey\nthat is Rooibus leaves scented with bergamot citrus oils.\nUnlike the other Fixes, this one was served in a modern fashion in a cocktail glass instead of in a rocks glass with crushed ice and decorated with berries in season. The drink's aroma was rather herbal and almost floral from the Rooibus mingling with the gin. Upon tasting it, the sip was a sweet citrus that came across almost as a grapefruit flavor that was highlighted by bergamot and Rooibus notes. Meanwhile, the swallow contained the lemon's crispness coupled with the gin's botanicals. While I understand the bar's need for a vodka drink or two on the menu, the Beacon Fix gained a wonderful level of complexity and complementary citrus flavors from the spirit swap to gin.\nPostnote 10/18/2011:\nI learned last night that bartender Kai Gagnon named the drink after a methadone clinic about a mile down the road on Beacon Street which is why the drink is served up like a cocktail and not on crushed ice like a Fix proper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VUCUQsErEHNCMqwe-hSfWx8iibhH62C3CgKhknRiZnt3eFSWKrldRO9ITOgBg1dO7k62EPizhv3xyKKNnU4mdhmIiaQTVLn2ugOM9AnkQto86jSUSARUl4DiPgyD7bkERN_phZsr9yQ/s320/beaconfix513.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VUCUQsErEHNCMqwe-hSfWx8iibhH62C3CgKhknRiZnt3eFSWKrldRO9ITOgBg1dO7k62EPizhv3xyKKNnU4mdhmIiaQTVLn2ugOM9AnkQto86jSUSARUl4DiPgyD7bkERN_phZsr9yQ/s800/beaconfix513.jpg", "comment_count": 0 }, { "title": "meanswell punch", "url": "https://cocktailvirgin.blogspot.com/2011/03/meanswell-punch.html", "published": "2011-03-21T16:40:00.003-04:00", "updated": "2017-08-22T14:08:01.879-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ted Gallager and Paul Manzelli", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (Angostura)", "bitters (other)", "champagne", "gin", "lemon juice", "lime juice", "pimm's no. 1", "pineapple syrup", "pisco", "tea" ], "ingredients": [ "1 oz Black Tea-infused Pisco (*)", "1/2 oz Hayman's Old Tom Gin", "1/4 oz Pimm's No. 1", "3/4 oz Pineapple Syrup", "3/8 oz Lemon Juice", "3/8 oz Lime Juice", "1 dash Angostura Bitters", "1 dash Bittermens Boston Bittahs" ], "instructions": "Shake with ice and strain into a coupe glass. Top with around 2 oz of sparkling wine.", "body_text": "1 oz Black Tea-infused Pisco (*)\n1/2 oz Hayman's Old Tom Gin\n1/4 oz Pimm's No. 1\n3/4 oz Pineapple Syrup\n3/8 oz Lemon Juice\n3/8 oz Lime Juice\n1 dash Angostura Bitters\n1 dash Bittermens Boston Bittahs\nShake with ice and strain into a coupe glass. Top with around 2 oz of sparkling wine.\n(*) While I did not inquire about how they did this infusion, Audrey Saunder's\nrecipe\nfor Earl Grey-infused gin might provide some guidance. Although the pisco was rather dark so it could be more than that.\nLast Wednesday, Andrea and I paid a visit to Craigie on Main. One of the drinks bartender Ted Gallager made for me was the Meanswell Punch. The recipe was created when Ted and Paul Manzelli (now of Bergamot) were fiddling with the classic\nPisco Punch\nrecipe. The variation they came up with was named after Ted's nickname for Paul which was a play on Paul's last name.\nThe Meanswell Punch greeted my nose with an aroma of sweet fruit. The sip was light with carbonation; at first the fruity flavor was not very identifiable, but as the drink warmed up, lemon, lime, and pineapple flavors became discernible. Next, the swallow had the sparkling wine's flavor and ended with woody, dry notes from the tea's tannins. The grape taste and carbonation of the sparkling wine definitely took the drink in a different direction from the original.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgU7l0LzCkUzoL1zYQon4LCsVGBIQwI74cuXCL9wbL8M6p1TzkYdadd2GOw3upjCIoFNaLa8cRxFwHmAMCP7txuYr0r60hLKFD1WXRz5FnX2BwuSNlJvAl15m_Pmb67baMJmiyy5rERg/s320/meanswell514.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgU7l0LzCkUzoL1zYQon4LCsVGBIQwI74cuXCL9wbL8M6p1TzkYdadd2GOw3upjCIoFNaLa8cRxFwHmAMCP7txuYr0r60hLKFD1WXRz5FnX2BwuSNlJvAl15m_Pmb67baMJmiyy5rERg/s800/meanswell514.jpg", "comment_count": 0 }, { "title": "bamboo crusta", "url": "https://cocktailvirgin.blogspot.com/2011/03/bamboo-crusta.html", "published": "2011-03-22T14:22:00.004-04:00", "updated": "2017-08-22T14:07:12.640-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "bitters (orange)", "cointreau", "lemon juice", "maraschino", "sherry", "sugar", "vermouth (dry)" ], "ingredients": [ "1 oz Dry Sherry (Lustau Amontillado)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Triple Sec (Cointreau)", "1/4 oz Maraschino Liqueur (Luxardo)", "1/4 oz Lemon Juice", "1 dash Orange Bitters (Angostura Orange)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a small wineglass with a sugar-coated rim. Garnish with a wide lemon peel looped around the inside of the glass' opening.", "body_text": "1 oz Dry Sherry (Lustau Amontillado)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Triple Sec (Cointreau)\n1/4 oz Maraschino Liqueur (Luxardo)\n1/4 oz Lemon Juice\n1 dash Orange Bitters (Angostura Orange)\n1 dash Angostura Bitters\nShake with ice and strain into a small wineglass with a sugar-coated rim. Garnish with a wide lemon peel looped around the inside of the glass' opening.\nLast Thursday, I started brainstorming for a recipe for Mixoloseum's Thursday Drink Night. Although technical difficulties got in the way, I still created my drink. My concept was to create a hybrid of two older drinks -- the\nCrusta\nfrom New Orleans in 1852 and the\nBamboo Cocktail\ncreated in Yokohama, Japan, during the early 1890s. The Bamboo Cocktail is one of our favorite aperitif cocktails and giving it a new feel by enacting an old treatment was my goal.\nThe Bamboo Crusta began with a nutty and lemon oil aroma. The sip presented a semi-dry orange flavor that was followed by sherry and Maraschino notes on the swallow. Overall, the drink was really light and smooth yet flavorful. Indeed, the recipe hybrid elevated the classic Bamboo Cocktail to a different level by adding some additional flavor complexity while still retaining a good amount of its aperitif charm.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMLmO-OY7BfCTPS2b6C-enI-EK3IZ6x3j-BkzMzxtGY3iZV881q9dbPb9QY3nl8WY2dTG_akKcU7_24fRVH-8uuefK9uxn9q4l3Zt4_teG_tWRfCwzw3-8aC5J01TwavHgOt1rlvx_UU/s320/bamboocrusta516.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMLmO-OY7BfCTPS2b6C-enI-EK3IZ6x3j-BkzMzxtGY3iZV881q9dbPb9QY3nl8WY2dTG_akKcU7_24fRVH-8uuefK9uxn9q4l3Zt4_teG_tWRfCwzw3-8aC5J01TwavHgOt1rlvx_UU/s800/bamboocrusta516.jpg", "comment_count": 0 }, { "title": "irish wolfhound", "url": "https://cocktailvirgin.blogspot.com/2011/03/irish-wolfhound.html", "published": "2011-03-22T15:33:00.003-04:00", "updated": "2017-08-22T14:07:06.715-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Josey Packard", "source": "LUPEC Boston's Little Black Book of Cocktails", "year": null }, "categories": [ "grapefruit juice", "lemon juice", "maraschino", "whiskey" ], "ingredients": [ "1 1/2 oz Irish Whiskey (Knappogue Castle 1995)", "1/2 oz Grapefruit Juice", "1/4 oz Lemon Juice", "1/4 oz Maraschino Liqueur", "3 drop Rosewater (Mustapha's)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a candied grapefruit peel (omitted; I garnished with an additional drop of rosewater).", "body_text": "1 1/2 oz Irish Whiskey (Knappogue Castle 1995)\n1/2 oz Grapefruit Juice\n1/4 oz Lemon Juice\n1/4 oz Maraschino Liqueur\n3 drop Rosewater (Mustapha's)\nShake with ice and strain into a cocktail glass. Garnish with a candied grapefruit peel (omitted; I garnished with an additional drop of rosewater).\nLast Thursday was St. Patrick's Day, and instead of joining the throngs of people to celebrate, I stayed in and fixed an Irish whiskey cocktail I had been eying for a while. The drink was the Irish Wolfhound that was created by Josey Packard and later published in LUPEC Boston's\nLittle Black Book of Cocktails\n. With the combination of grapefruit juice and Maraschino liqueur, like in the\nWeekly Special\nand\nSeventh Heaven\n, I knew that drink could not fail.\nThe rosewater paid off in the nose where it joined the grapefruit and Irish whiskey aromas. While the sip was a slightly tart grapefruit flavor, the swallow was rather gentle with a light Irish whiskey taste accented by hints of Maraschino. Of all the combinations, I was surprised at how complementary of flavors the grapefruit juice and Irish whiskey were. Moreover, I was impressed at how mellow and smooth the Irish Wolfhound was especially for a whiskey drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR_mAvkJ-p6GLDlthAAGUI1-lfFo8YrQo481mVcHOl7BPXo_cqVR3QckL2kBHopddEQqAKUUlJEfTDIiGxpZCaalfrAbVp2nnmxxDbYLoxoLb3w_geBydViocVyyWqxGNAIyKZ_C14IA/s320/irishwolfhound517.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuR_mAvkJ-p6GLDlthAAGUI1-lfFo8YrQo481mVcHOl7BPXo_cqVR3QckL2kBHopddEQqAKUUlJEfTDIiGxpZCaalfrAbVp2nnmxxDbYLoxoLb3w_geBydViocVyyWqxGNAIyKZ_C14IA/s800/irishwolfhound517.jpg", "comment_count": 0 }, { "title": "aqueduct", "url": "https://cocktailvirgin.blogspot.com/2011/03/aqueduct.html", "published": "2011-03-23T15:40:00.005-04:00", "updated": "2017-08-22T14:05:34.256-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "apricot liqueur", "cointreau", "gin", "lime juice", "vodka" ], "ingredients": [ "1 1/2 oz" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.", "body_text": "1 1/2 oz\nVodka\nBeefeater Gin\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Triple Sec\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with a lime wheel.\nOn Sunday night, Andrea and I went over to Green Street for dinner. For my first drink, I decided to continue my \"vodka drinks that could be improved with gin\" quest after a good experience with the\nBeacon Fix\nthe week before (and the\nParisian Orchid\nfrom a year ago), and I ordered the Aqueduct from bartender Derric Crothers. What intrigued me the most about the drink was how it was essentially a vodka-now-gin version of the rum-based\nPeriodista\n. In searching for a history on the drink, I found one\nsource\nthat called for blue Curaçao and commented that the color can remind people of water and hence the name. I wondered if an older equestrian naming convention could be in play like with the\nSuburban\n, and perhaps the drink refers to the Aqueduct Race Track in Queens, New York. I took that guess one step further and discovered a\npost\nabout horse racing drinks from the Museum of the American Cocktail blog that confirms that (except their version lacks apricot-flavored brandy). Yes, a horse racing drink that lacks Bourbon.\nThe Aqueduct started with a lime and gin aroma. Flavorwise, the sip was full of citrus notes from the lime and orange liqueur, while the swallow was apricot liqueur balanced by the lime's crispness and punctuated by the gin's botanicals. As the drink warmed up, the apricot appeared on the nose and became more aggressive on the swallow. Despite the recipe similarities, the drink was very different from a Periodista due to the way lime and gin interacted; moreover, the apricot seemed to be pushed back a bit and the balance was a bit drier than I recall the Periodista being. I am not sure, however, whether these modulations would occur the same in the original vodka version of the Aqueduct.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-c79qAlL03aBuWGQckPccltRXUVYnec9cnuBP7Fd6DzekJc5Z1wHdRUhmcoLz8W8vqmqi7mAfB8ER39h3ydHbAH-xxv3LtnK4qGYje7jfP9-SiAhpmIm8QSsSE3QIkFC6QPcxNPQ88v4/s320/aqueduct518.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-c79qAlL03aBuWGQckPccltRXUVYnec9cnuBP7Fd6DzekJc5Z1wHdRUhmcoLz8W8vqmqi7mAfB8ER39h3ydHbAH-xxv3LtnK4qGYje7jfP9-SiAhpmIm8QSsSE3QIkFC6QPcxNPQ88v4/s800/aqueduct518.jpg", "comment_count": 1 }, { "title": "weeski", "url": "https://cocktailvirgin.blogspot.com/2011/03/weeski.html", "published": "2011-03-24T15:37:00.003-04:00", "updated": "2017-08-22T14:04:50.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "David Wondrich", "source": "Killer Cocktails", "year": 2005 }, "categories": [ "#green street", "bitters (orange)", "cointreau", "lillet", "whiskey" ], "ingredients": [ "2 oz John Powers Irish Whiskey", "1 oz Lillet Blanc", "1 bsp Combier Triple Sec", "2 dash Fee's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz John Powers Irish Whiskey\n1 oz Lillet Blanc\n1 bsp Combier Triple Sec\n2 dash Fee's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor my second drink at Green Street on Sunday night, I asked bartender Derric Crothers to make me the Weeski. The recipe, which lurks in their recipe book (a larger resource than the A-to-Z list), was created by David Wondrich and published in his 2005\nKiller Cocktails\nbook. Wondrich improvised the drink when he was entertaining and wanted to make Manhattans for his guests. Using what was left in the liquor cabinet at the time, the Weeski was born. While St. Patrick's Day was on Thursday a few days before, most of Boston actually celebrates it on Sunday especially with the parade in South Boston (even the Star Wars costumer legion marches). Therefore, it felt apropos to order the Weeski and it made for a good bookend with the\nIrish Wolfhound\nI had on Thursday.\nThe lemon twist dominated the Weeski's aroma and dwarfed the Irish whiskey notes. On the tongue, the sip was a mix of citrus notes and the whiskey's malt, and the swallow was a combination of the whiskey and orange flavors. Overall, the Weeski was a very light and easy to drink Manhattan variation, and the Lillet, triple sec, and bitters had the right potency to balance the often overwhelmed Irish whiskey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtx-9BJPV5lpz4eMeuhcnW2qtDe8PwY_cP0VUvk1N6l492fUSHSRJDZB7B56YRUqbsYLqybwyMW5Pz50mOef-_pK6ncM5_k9YQe4t6ZST93uccRILvSi5XIue79Pp0UlC09f-7JR3u-_U/s320/weeski519.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtx-9BJPV5lpz4eMeuhcnW2qtDe8PwY_cP0VUvk1N6l492fUSHSRJDZB7B56YRUqbsYLqybwyMW5Pz50mOef-_pK6ncM5_k9YQe4t6ZST93uccRILvSi5XIue79Pp0UlC09f-7JR3u-_U/s800/weeski519.jpg", "comment_count": 0 }, { "title": "coffey park swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/03/coffey-park-swizzle.html", "published": "2011-03-25T14:56:00.004-04:00", "updated": "2025-08-08T12:14:06.088-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Alexander Day", "source": "Death & Company", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "lime juice", "rum", "sherry", "simple syrup (ginger)" ], "ingredients": [ "1 oz Barbancourt 4 Year Rum (Old Monk)", "1 oz Amontillado Sherry (Lustau)", "1/4 oz Velvet Falernum", "3/4 oz Ginger Syrup (Ginger People)", "3/4 oz Lime Juice" ], "instructions": null, "body_text": "1 oz Barbancourt 4 Year Rum (Old Monk)\n1 oz Amontillado Sherry (Lustau)\n1/4 oz Velvet Falernum\n3/4 oz Ginger Syrup (Ginger People)\n3/4 oz Lime Juice\nSwizzle in a highball glass filled with crushed ice. Add a straw and garnish with 3 dashes of Angostura Bitters on top of the drink. A photo of the drink elsewhere shows a mint sprig garnish as well (see text) and I used a lime twist instead.\nOn Monday, I opened up the\nBig Bartender's Book\nand found a recipe by Alexander Day of Death & Company in Manhattan. The drink was a swizzle named after Coffey Park in the Red Hook section of Brooklyn, and the combination of lime, ginger, and fortified wine reminded me of the\nPort of Funchal\nand\nG.M. Gurton's Punch\n. The Coffey Park Swizzle called for Barbancourt 3 Star Rum; since I lacked it, I decided to give my dusty bottle of Old Monk Rum some love. While it is a darker, richer rum, I felt that it would fit in fine as well as donate some interesting vanilla notes to the drink. Lastly, the\nStarChefs\nwebsite has a photo of the drink and shows a mint sprig in addition to the Angostura Bitters float as a garnish. Since it is not mint season here yet, I subbed in a lime twist for extra aromatics.\nThe Coffey Park Swizzle possessed a lime and Angostura Bitters aroma that had a pleasing vanilla note from the Old Monk Rum. The dark rum presented itself again in the sip where it joined the lime flavor; moreover, the swallow was rich with ginger and clove notes as well as the sherry's nuttiness. Indeed, I was quite pleased with how well the dark rum and the Amontillado sherry paired up. Finally, the drink ended with the last few sips containing the clove and spice bomb from the Angostura Bitters similar to the\nBitter End\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPiTKhL5zMBnU17a0YwDvs5YUL99t99tD5hZ6GzyPRJlbaRWfou76IW0nJAXti4gU6PuMUUxygzXMhe9i9MmTyh96vQJdbyCnHGFegPHW0bGZ5BCbR1DRW3RFutk3AOaELt8tUu1QA30/s320/coffeypark520.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPiTKhL5zMBnU17a0YwDvs5YUL99t99tD5hZ6GzyPRJlbaRWfou76IW0nJAXti4gU6PuMUUxygzXMhe9i9MmTyh96vQJdbyCnHGFegPHW0bGZ5BCbR1DRW3RFutk3AOaELt8tUu1QA30/s800/coffeypark520.jpg", "comment_count": 2 }, { "title": "emily shaw's special", "url": "https://cocktailvirgin.blogspot.com/2011/03/emily-shaws-special.html", "published": "2011-03-25T16:11:00.003-04:00", "updated": "2017-08-22T14:03:11.985-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Emily Shaw's Inn", "year": 1951 }, "categories": [ "brandy", "cointreau", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "1/2 Brandy (1 1/2 oz Martel VS Cognac)", "1/4 Lemon Juice (3/4 oz)", "1/8 Cointreau (3/8 oz)", "1/8 Sweet Vermouth (3/8 oz Vya)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/2 Brandy (1 1/2 oz Martel VS Cognac)\n1/4 Lemon Juice (3/4 oz)\n1/8 Cointreau (3/8 oz)\n1/8 Sweet Vermouth (3/8 oz Vya)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nFor my second drink on Monday night, I opened up Ted Saucier's\nBottoms Up\nand was lured in by the Emily Shaw's Special. The drink was credited to Emily Shaw's Inn in Pound Ridge, New York; though the recipe was published in 1951, the Westchester establishment was still open up until last year. What drew me to the Emily Shaw's Special was how it was a variation of a Sidecar with some of the sweetness coming from Italian vermouth instead of solely from orange liqueur. While the Vya sweet vermouth donated additional flavors and aromas, what was most intriguing was how reducing the orange to lemon quotient affected the flavor balance. While the classic Sidecar recipe is an equal part orange liqueur to lemon juice ratio, many recent recipes have a sweeter 2:1 ratio that stresses the orange flavors more than the lemon. Here, the orange to lemon ratio was skewed in the other direction and it really changed the perception of this drink; it made me notice how the Sidecar is more of an orange-driven drink than I first appreciated and how pushing the lemon notes forward altered the drink greatly. Indeed, I found the experience worthwhile especially as an extension of thinking about the history of the Sidecar including the\nCrusta\nas its precursor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9Gr3W1MNs6wpfhcWk7J1WzUO1h_McfvKOdf8XaEytRiVTKfJgA6EXyxRIma0DhwVLfHm4ZuoWBhq5Rmd3Z-_6J8hA4G7BZDjtAe5Zoi9BXnuJK8Sypy4br5HrthOiN11xkjEVBBD8MI/s320/emilyshaw521.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9Gr3W1MNs6wpfhcWk7J1WzUO1h_McfvKOdf8XaEytRiVTKfJgA6EXyxRIma0DhwVLfHm4ZuoWBhq5Rmd3Z-_6J8hA4G7BZDjtAe5Zoi9BXnuJK8Sypy4br5HrthOiN11xkjEVBBD8MI/s800/emilyshaw521.jpg", "comment_count": 0 }, { "title": ":: effect of glass temperature ::", "url": "https://cocktailvirgin.blogspot.com/2011/03/effect-of-glass-temperature.html", "published": "2011-03-27T17:14:00.009-04:00", "updated": "2017-08-22T14:02:13.941-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [], "instructions": null, "body_text": "While it is always stressed that chilling glassware is an important step in making great drinks, how important is that to the end result? Moreover, some bars will cool their glassware in freezers while others will chill them with melting ice or ice water. While obviously the freezer is more optimal, how does that difference translate into the final drink temperature? To test that, I devised an experiment to address these questions using a Vodka \"Martini\" as a standard drink.\nMaterials:\n• 30 oz Vesica Vodka (80 proof)\n• 9 Libbey Martini Glasses\n• Freezer\n• Cobbler Shaker\n• Fine Strainer\n• OXO Measuring Cup\n• Ice from Tovolo Trays from Freezer\n• Digital Thermometer with Thermocouple (-58°F to 2372°F, ±0.1°F)\n• Timer Application on Droid Phone\n• Digital Scale\nProtocol:\n• Measure room temperature and freezer temperature.\n• Chill 3 glasses in freezer for over 90 minutes.\n• Chill 3 glasses with ice cubes with some water.\n• Measure temperature of ice water before use.\n• Keep 3 glasses at room temperature.\n• Add 3 oz vodka and 4 ice cubes to cobbler shaker. Shake 30 seconds.\n• Double strain to remove ice shards.\n• Measure temperature every 30 seconds for 5 minutes while gently stirring with temperature probe.\n• Ice water dumped 15 seconds before straining. Glasses removed from freezer 15 seconds before straining.\n• Do a round of shaking to measure initial temperature before straining.\nCaveats:\n• Yes, I shook a Vodka \"Martini\" but it is a quicker technique than stirring and is a consistent method. Moreover, taste and texture of the drink were unimportant here.\n• Different glass sizes and shapes will affect the end result. Here, the 9 glasses are comparable to each other, but not to other glasses.\n• Ice temperature (from freezer or wet ice) will affect results.\n• Room temperature will affect results.\n• Different drink compositions will change the amount of alcohol, sugar, and other solutes in the drink and may effect temperatures.\n• My thermometer was never calibrated.\n• Initial temperature (t=0) was only measured once as a separate experiment. Performing it for each run would have disrupted the experiment. This data point is only there as rough estimate for each trial's initial time point.\n• Glasses were not handled or drank from (which would otherwise normally happen).\nData:\n• Average Glass Weight: 237.4 grams (range 231.1-244.3 grams)\n• Room Temperature: 59.1°F\n• Freezer Temperature: 13.1°F\n• Ice Water Temperature: 33.6°F\n• Vodka (shaken for 30 seconds) Temperature: 24.9°F\n• Data presented as average of triplicate runs:\nAverage Temperature (30-300 seconds):\n• Room Temperature Glass: 31.0°F\n• Ice Water Chilled Glass: 29.1°F\n• Freezer Chilled Glass: 26.6°F\nDifferences in Average Temperature (30-300 seconds):\n• Room Temp - Ice Water: 1.9°F\n• Room Temp - Freezer: 4.4°F\n• Ice Water - Freezer: 2.5°F\nDifferences in Temperature at 30 & 60 seconds:\n• Room Temp - Ice Water: 1.2 & 1.7°F\n• Room Temp - Freezer: 2.7 & 3.8°F\n• Ice Water - Freezer: 1.6 & 2.1°F\nConclusions:\nInitial temperature of the glassware before straining does effect the temperature of the drink. The freezer-chilled glassware provided the coldest drinking experience but only provided a drink that was 2.5°F colder than an ice water-chilled glass in this experiment. The freezer-chilled and ice water-chilled glassware were better than unchilled glassware by 4.4°F and 1.9°F, respectively, over the time course. The differences, however, were not as great in magnitude when the first sip might be taken (somewhere between 30-60 seconds after straining).\nChoice of glassware would matter greatly. In a cocktail glass, the stem and base do not play a large role, whereas in a rocks glass, the thick base would act as a large heat sink. Moreover, freezers will chill the whole glass whereas ice water will mainly chill the cocktail glass' bowl. Future experiments could address these difference such as by measuring the temperature time courses of coupes and rocks glasses as well as different styles of cocktail glasses.\nSo what does a 1, 2, or 4 degree difference mean to the perception of a drink? Obviously, this will vary by drink composition and some drinks will be only slightly less pleasant to drink warmer whereas others' balance will begin to crumble. Over the 5 minute time course, an unmolested drink changed about 3 degrees in this experiment. Perhaps making the same drink twice, strained 5 minutes apart and sampled simultaneously, would help to answer that.\nBe sure to read the other experiments:\n• Part 2:\nKinetics of Glass Cooling\n• Part 3:\nEffects of Glass Thickness on Drink Temperature", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqWKubn8wTEvDfUywqK6PH1cjHJwXl1v-OMJvOR-LN0NA8uXN_gNbbTlfhO6fOneTD9P952Rka7BRv3sWZoVzAz_b6xNWqjTn1tp782zimFfxzxlxLXOPF2y7JvzQHg76v8KogT-umPg/s320/tempexpt535.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOTfhQWnvh9vBanFADXcqxScMkSEIcNmSfvRuAQvppzHRoYiABWEAuKF1pgw-xA-Wc_I_9VKUZWG2UEOArs1to9rMPQ8EeLg1AYqU6bQ2trh9SZix8hJHlj55WYDzymzr0pMWAW1qlB0/s320/temperatureexpt.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqWKubn8wTEvDfUywqK6PH1cjHJwXl1v-OMJvOR-LN0NA8uXN_gNbbTlfhO6fOneTD9P952Rka7BRv3sWZoVzAz_b6xNWqjTn1tp782zimFfxzxlxLXOPF2y7JvzQHg76v8KogT-umPg/s800/tempexpt535.jpg", "comment_count": 7 }, { "title": "strange acquaintance", "url": "https://cocktailvirgin.blogspot.com/2011/03/strange-acquaintance.html", "published": "2011-03-28T14:36:00.005-04:00", "updated": "2025-08-08T12:13:56.425-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Wesley Wolf", "source": "Lantern Restaurant", "year": 2011 }, "categories": [ "egg white", "ginger beer", "lemon juice", "port (ruby)", "scotch", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Blended Scotch (Famous Grouse)", "1 oz Ruby Port (Taylor Fladgate)", "1/2 oz Lemon Juice", "1/2 oz Egg White (1/2 Egg White)", "1/4 oz Ginger Syrup (Ginger People)" ], "instructions": "Shake once without ice and once with. Strain into a Collins glass (highball glass) filled with ice cubes and 1 oz of spicy ginger ale (Natural Brew Outrageous Ginger Ale). Garnish with a lemon twist and a Maraschino cherry (Luxardo).", "body_text": "1 1/2 oz Blended Scotch (Famous Grouse)\n1 oz Ruby Port (Taylor Fladgate)\n1/2 oz Lemon Juice\n1/2 oz Egg White (1/2 Egg White)\n1/4 oz Ginger Syrup (Ginger People)\nShake once without ice and once with. Strain into a Collins glass (highball glass) filled with ice cubes and 1 oz of spicy ginger ale (Natural Brew Outrageous Ginger Ale). Garnish with a lemon twist and a Maraschino cherry (Luxardo).\nLast Tuesday, I finally made the Strange Acquaintance from the most recent issue of\nImbibe\nmagazine (March/April 2011). The recipe calls for Blenheim Spicy Ginger Ale which I could not find, but I was able to locate Natural Brew's Outrageous Ginger Ale (at Harvest Co-op in Central Square) that sounded like it would make a fair substitution. Natural Brew's product has ginger juice in it in addition to ginger extract (most ginger ale is extract only a/k/a \"natural flavors\") and thus falls somewhere between regular ginger ale and ginger beer. The drink was created by bartender Wesley Wolf from the Lantern Restaurant in Chapel Hill, NC. While Wesley points to the\nJapanese Fizz\nthat appears in Dale Degroff's books as his drink inspiration, I was reminded of the classic\nChicago\nand\nElk's Own Cocktail\n. Regardless of which of the three recipes one considers, the addition of ginger syrup and ginger ale takes this drink in a different direction. Once mixed, the Strange Acquaintance began with a lemon, port, and ginger aroma. On the tongue, lemon and port flavors on the sip preceded the ginger and Scotch notes on the swallow. Overall, the Strange Acquaintance could do no wrong.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsQE3TOXV4nzWBMkBCX0zWg-iTlRAKNmhbXEomlmtRkEWzbh1yaaILtcm792sNDAwaM1jZIHkAQOZN8k6Z0taOQKFsDGqm7NzX3358_nqpq19fDK-HpWkB6AsOzlyh31EjCrYLdpP9Y8/s320/strange522.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsQE3TOXV4nzWBMkBCX0zWg-iTlRAKNmhbXEomlmtRkEWzbh1yaaILtcm792sNDAwaM1jZIHkAQOZN8k6Z0taOQKFsDGqm7NzX3358_nqpq19fDK-HpWkB6AsOzlyh31EjCrYLdpP9Y8/s800/strange522.jpg", "comment_count": 4 }, { "title": "blue parrot", "url": "https://cocktailvirgin.blogspot.com/2011/03/blue-parrot.html", "published": "2011-03-28T16:12:00.003-04:00", "updated": "2017-08-22T13:59:38.411-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Josh Taylor", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "batavia arrack", "curacao", "lemon juice", "pastis", "rum (white)" ], "ingredients": [ "1 oz Batavia Arrack", "1 oz El Dorado White Rum", "1/2 oz Grand Marnier", "1/2 oz Bols Blue Curaçao", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a highball glass filled with crushed ice. Top with a ~1/2 oz Henri Bardouin Pastis float, add a straw, and garnish with a wide lemon twist.", "body_text": "1 oz Batavia Arrack\n1 oz El Dorado White Rum\n1/2 oz Grand Marnier\n1/2 oz Bols Blue Curaçao\n1/2 oz Lemon Juice\nShake with ice and strain into a highball glass filled with crushed ice. Top with a ~1/2 oz Henri Bardouin Pastis float, add a straw, and garnish with a wide lemon twist.\nOn Wednesday last week, I met Andrea at Eastern Standard for dinner. For one of my drinks, bartender Josh Taylor made me the new house original, the Blue Parrot, off of their menu's Tikisms section. I later discovered that there is another\nBlue Parrot\nthat is rather reminiscent of the\nSurfer on Acid\nand contains Captain Morgan's Parrot Bay Coconut Rum, Maui Blue Hawaiian Schnapps, and pineapple juice. Luckily, the only things these two Blue Parrots have in common are rum and blueness. But wait, blue Curaçao at Eastern Standard? When I asked Josh about it, he stated that they had it left over from a post-Valentine's Day event a while back. I was there that night back in 2009 when the theme was 4th of July (in February) and recalled the red, white, and blue drinks (I believe that I tried the red before switching over to beer-and-Fernet-shots in exchange for my drink tickets). Josh was amused when I pointed out that the stock now had over 2 years of dust on it.\nI was wary of the drink idea at first, but the base of Batavia Arrack and El Dorado white rum won me over. Essentially, the Eastern Standard Blue Parrot is a rum Sidecar (a/k/a X.Y.Z.) served over crushed ice with a pastis float. The Blue Parrot greeted me with a lemon and anise aroma from the twist and pastis float, respectively. Once I got over the awe of the blueness, I took a sip which contained the citrus notes from lemon juice and orange liqueurs. The swallow though contained the bite of the Batavia Arrack and white rum coupled with the crispness of the lemon juice. Toward the end, I reached the comforting anise-flavored bomb from the float which distracted me from the eerie blue-stained crushed ice in my nearly drained glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq34QM55wxYGHsgErXphyphenhyphen5tyqibmnQMV1BWl_OZfuJhIw5wcfMj1WDH9g4cCrMZK0sTToZTVLRrB0aH-Vx9-V8kbrLxqSh46dTAjawHv3iwycvEQ4BTFTyqyThkkiqRLVFRVwqd4a7iyA/s320/blueparrot523.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq34QM55wxYGHsgErXphyphenhyphen5tyqibmnQMV1BWl_OZfuJhIw5wcfMj1WDH9g4cCrMZK0sTToZTVLRrB0aH-Vx9-V8kbrLxqSh46dTAjawHv3iwycvEQ4BTFTyqyThkkiqRLVFRVwqd4a7iyA/s800/blueparrot523.jpg", "comment_count": 0 }, { "title": "casper sour", "url": "https://cocktailvirgin.blogspot.com/2011/03/casper-sour.html", "published": "2011-03-29T15:05:00.004-04:00", "updated": "2017-08-22T13:58:26.497-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "simple syrup", "vodka" ], "ingredients": [ "1 1/2 oz Vodka (Vesica)", "1/2 oz Simple Syrup (1:1)", "1/4 oz Rice Wine Vinegar" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Vodka (Vesica)\n1/2 oz Simple Syrup (1:1)\n1/4 oz Rice Wine Vinegar\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor Thursday Drink Night on\nMixoloseum\nlast week, the theme was \"Animosity.\" The concept was to use an ingredient that you hate or neglect. I first started in my liqueur section and pulled out the dustiest of bottles including Chambord, Parfait Amour, and a few others that get little use. Inspiration still did not hit. I took a step back and considered vodka. Even for Mixology Monday's vodka theme, I chose a robustly flavored drink, the\nSputnik\n, to present. There, the vodka helped to dilute the intensity of Fernet Branca in a Sour-type drink. Joking around with the concept of a less flavored drink, someone on Mixoloseum came up with the name of a \"Casper\" (the Friendly Ghost) Martini. From there, I toyed with the idea of a minimalist Sour drink.\nI first considered making a solution of citric acid powder, but I was unsure of the concentration to use (note: for future reference, lemon and lime juice are 5-6% citric acid or around 1.1 grams per ounce of water) and how I could balance it with simple syrup. Instead, I thought about vinegar. From\nmy\nexperiments\nand\nnotes\non vinegar-based fruit shrubs, I felt comfortable on how to balance the vinegar's acid content (BTW: vinegar is also at a 5% concentration, albeit with a slightly different pKa) with sugar. While plenty of other people have used flavored shrubs and\ngastriques\n, what about an unflavored one? Or one that just used a flavorful vinegar alone? I first looked at my apple cider vinegar but it was near the end of the bottle and full of particulates; next to it was a nice bottle of rice wine vinegar and I decided to give it a go.\nFor a drink name, I harkened back to the Casper idea and dubbed the experiment the Casper Sour. The drink's nose was a lemon oil aroma that meshed well with the hints of the rice wine vinegar. Upon tasting it, I was rather pleased with the savory sweet and sour sip and the dry rice wine swallow. Indeed, for what I was expecting to be a flavorless yet crisp drink had a beautiful light sake sort of effect. While I have never tried or comprehended the allure of a Dirty Vodka Martini, the Casper Sour gave a glimpse at why people might enjoy something like that especially since most olive brines contain vinegar in addition to the salt.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutvmQOAd1QK77RW83O9hgorydrbIoyJjeX0-bXNg1hHkBTqLPU3_3jynAqVy8ZxYeljXwQsOW9tIMOQ4BMktO0h15kMuz7V15u0OAdV60iq1fdwU8tAOn9YEMfC-gRnMTc9p4gyJVpzo/s320/casper526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutvmQOAd1QK77RW83O9hgorydrbIoyJjeX0-bXNg1hHkBTqLPU3_3jynAqVy8ZxYeljXwQsOW9tIMOQ4BMktO0h15kMuz7V15u0OAdV60iq1fdwU8tAOn9YEMfC-gRnMTc9p4gyJVpzo/s800/casper526.jpg", "comment_count": 2 }, { "title": "novara", "url": "https://cocktailvirgin.blogspot.com/2011/03/novara.html", "published": "2011-03-29T16:05:00.003-04:00", "updated": "2017-08-22T13:56:55.221-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jamie Boudreau", "source": "Big Bartender's Book", "year": null }, "categories": [ "campari", "gin", "lemon juice", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Gin (Knockabout)", "1/2 oz Campari", "1/2 oz Passion Fruit Syrup (Trader Tiki)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1 1/2 oz Gin (Knockabout)\n1/2 oz Campari\n1/2 oz Passion Fruit Syrup (Trader Tiki)\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nOn Friday before dinner, I opened up the\nBig Bartender's Book\nand found a rather tempting cocktail created by Jamie Boudreau called the\nNovara\n. Jamie based the drink off of\nKaiser Penguin\n's Orange Viola that appeared in\nImbibe\nmagazine a few years ago. For a name, Jamie made reference to Novara, Italy, where Campari was created back in 1860.\nThe Novara began with a lemon and Campari aroma. The sip was a fruity combination of the lemon and passion fruit, and the swallow contained the Campari and gin notes. What was most intriguing was that the components melded into a rather tangerine-like swallow. It was the most interesting modulation of Campari that I had experienced since the\nCarnivale\n(a/k/a Pisco Disco); in that drink, the pairing of Campari and Maraschino liqueur tricked me into thinking that the amaro was Aperol instead. Jamie also found the combination in the Novara fascinating and compared it to what he experienced in Paul Harrington's\nJasmine\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hhuG5EhSt_KYrKskgsfmFbz9onqBRb2yUT9VCQJ9JOkdyPF8SvskyVvy_SWmqiAqry0kWtrhOgDfK9rEADK6u_ZqZ2BF0FldcGnlFEjiYTEY_uPD9vzCX29XmJXAjvQErP3Tls7FNyo/s320/novara527.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hhuG5EhSt_KYrKskgsfmFbz9onqBRb2yUT9VCQJ9JOkdyPF8SvskyVvy_SWmqiAqry0kWtrhOgDfK9rEADK6u_ZqZ2BF0FldcGnlFEjiYTEY_uPD9vzCX29XmJXAjvQErP3Tls7FNyo/s800/novara527.jpg", "comment_count": 0 }, { "title": "standish arms", "url": "https://cocktailvirgin.blogspot.com/2011/03/standish-arms.html", "published": "2011-03-30T13:31:00.003-04:00", "updated": "2017-08-22T13:56:27.666-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Peychaud's)", "grapefruit juice", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 William Penn Rye (1 1/2 oz Redemption Rye)", "1/4 Italian Vermouth (3/4 oz Vya Sweet Vermouth)", "1/4 Grapefruit Juice (3/4 oz)", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 William Penn Rye (1 1/2 oz Redemption Rye)\n1/4 Italian Vermouth (3/4 oz Vya Sweet Vermouth)\n1/4 Grapefruit Juice (3/4 oz)\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nFor my second drink on Friday, I found the Standish Arms in\nPioneers of Mixing at Elite Bars: 1903-1933\n. The recipe reminded me a lot of Jackson Cannon's\nHoney Fitz\nthat I had at Tales of the Cocktail last summer. Here, the recipe contains rye and sweet vermouth instead of the Honey Fitz's dark aged rum and honey syrup, but the proportions, grapefruit juice, and Peychaud's Bitters are all the same. Moreover, the De Rigueur and Brown Derby #2 are whiskey-based versions of the Honey Fitz sans bitters. Next, I was curious and pondered what the drink could be named after. There was a Standish Arms built in Brooklyn in the Beaux Arts style; the hotel was built in 1903 which puts it in the right time era for the publication. While many famous real and fictional characters (including Clark Kent) stayed in the hotel and apartments there, I could not confirm if there was a restaurant or bar there that would support this idea. Since there could be other Standish Arms as the inspiration, it was time to move on and drink.\nThe Standish Arms presented itself with a rye aroma spiked with anise notes from the Peychaud's. The sip contained the fruit notes from the grapefruit juice and Vya vermouth's red wine base. Meanwhile, the swallow contained the rye, spice, and a little crispness from the citrus. Indeed, the grapefruit and sweet vermouth paired surprisingly well and each complemented the rye too. Furthermore, the grapefruit and sweet vermouth pairing reminded me of the\nD.J.\n, a drink created at the Detroit Athletic Club where the Last Word was born (in addition, both the D.J. and the Last Word share a resemblance). Overall, the Standish arms was rather smooth and drinkable yet flavorful enough to keep one's attention to the end of the glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7l4Pl_V1gOK8nlnrvswe6uaKC8zHa4O_zUGbiG8kkza9xyFL8TegkW6bRl-Tlr15Is8WRHPDB5zG6yZgM8HSHvMq4T9Wd41mckFh-jzk2opkr1S0Cf13wfmT72RV6bBiZwvCr4BAskE/s320/standisharms528.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7l4Pl_V1gOK8nlnrvswe6uaKC8zHa4O_zUGbiG8kkza9xyFL8TegkW6bRl-Tlr15Is8WRHPDB5zG6yZgM8HSHvMq4T9Wd41mckFh-jzk2opkr1S0Cf13wfmT72RV6bBiZwvCr4BAskE/s800/standisharms528.jpg", "comment_count": 0 }, { "title": "groovy child", "url": "https://cocktailvirgin.blogspot.com/2011/03/groovy-child.html", "published": "2011-03-31T14:44:00.005-04:00", "updated": "2017-08-22T13:55:58.469-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen worcester" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Dave Delaney", "source": "the Citizen", "year": null }, "categories": [ "#citizen worcester", "gin", "lime juice", "simple syrup", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "3/4 oz Noilly Prat Dry Vermouth", "3/4 oz Lime Juice", "2 heaping barspoon Guava Jelly", "1 barspoon Simple Syrup" ], "instructions": "Shake with ice and double strain into a cocktail glass. Garnish with 3 juniper berries.", "body_text": "1 1/2 oz Hendrick's Gin\n3/4 oz Noilly Prat Dry Vermouth\n3/4 oz Lime Juice\n2 heaping barspoon Guava Jelly\n1 barspoon Simple Syrup\nShake with ice and double strain into a cocktail glass. Garnish with 3 juniper berries.\nLast Saturday, Andrea and I drove out to Worcester to visit the Higgins Armory. Since Andrea was in the mood to go to a museum and I remembered that\nHilary Scott\n's exhibition there was ending in a few months, it seemed like a good day for a road trip. After looking at a lot of old armor and Hilary's surreal art work, we drove into downtown Worcester for dinner at the Citizen (unrelated to the Citizen in Boston). When we sat down at the bar, bartender Dave Delaney greeted us and remembered meeting me at Tales of the Cocktail last summer. As we looked over the drink menu, we noted that there was a combination of classics like the Martinez and the Boulevardier and a handful of house originals; surprisingly, there were neither vodka drinks nor light beers on the menu (lucky for them, they did have vodka at the bar)! The drink that caught my eye first was the Groovy Child for it called for guava jelly. Beside my enjoyment of\nmarmalade\nin a recent drink, I was curious for I had only seen guava jelly called for in 19th century punch recipes. Indeed, Dave explained that he got the idea from Jerry Thomas'\nBarbados Punch\n. While I spent the whole time drinking the Groovy Child pondering the name, I only later made the connection that it was taken from a line in the Bob Marley song \"Guava Jelly.\"\nThe juniper berry garnish helped to supplement the aroma of the Groovy Child especially since Hendrick's is a less juniper-forward gin. The lime and guava jelly elegantly paired up to conjure a tropical sip; guava jelly has been described as a less sharp lemon rind flavor, so it worked well with the lime. The lime helped the sip transition into the swallow where these notes lingered to pair up with the gin and dry vermouth. With the drink on the slightly tart side, the Groovy Child was a decent drink to have before our first course arrived.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngs-0z67KJadYPm3ZJx3JxNNhFmfBX9-JrcSV3_gp9KS_B9tqfCzzBFP6o-MrVCu-zoiebtnq2nYo8bool85G6x-5rNtx-Jx6YVWgPQInopXi9oAHi9WGidyE35Bf2czYUYQE6nscfOw/s320/groovy530.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngs-0z67KJadYPm3ZJx3JxNNhFmfBX9-JrcSV3_gp9KS_B9tqfCzzBFP6o-MrVCu-zoiebtnq2nYo8bool85G6x-5rNtx-Jx6YVWgPQInopXi9oAHi9WGidyE35Bf2czYUYQE6nscfOw/s800/groovy530.jpg", "comment_count": 0 }, { "title": "millionaire of havana", "url": "https://cocktailvirgin.blogspot.com/2011/04/millionaire-of-havana.html", "published": "2011-04-01T13:51:00.003-04:00", "updated": "2017-08-22T13:55:24.344-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen worcester" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Dave Delaney", "source": "Citizen Wine & Cheese Bar", "year": null }, "categories": [ "#citizen worcester", "apricot liqueur", "lemon juice", "rum", "swedish punsch" ], "ingredients": [ "1 oz Old Monk Rum", "1 oz Apricot Liqueur", "1 oz Swedish Punsch", "1 dash Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Old Monk Rum\n1 oz Apricot Liqueur\n1 oz Swedish Punsch\n1 dash Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor my second drink at the Citizen Wine & Cheese Bar in Worcester, I picked the Millionaire of Havana, one of the two Swedish Punsch-containing recipes on the menu. Bartender Dave Delaney merged two apricot liquer-laden classics, the\nMilli\nonaire\nand the\nHavana\n, and I was curious to taste the resulting hybrid. Here, the lemon twist provided much of the drink's aroma. While the sip was mainly the richness of the dark rum, the swallow contained a lot more complexity with apricot, tea, citrus, and vanilla notes. As the drink warmed up, the Millionaire of Havana became more apricot driven and sweeter in balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek0fdCbKWTjL0BY5RfApJJ05cwRjQF1zpCujVmtOVYuhNoqsIhvWaypVuv2k-1_jjmhj7lXDz-no80sc87R1BLVvJZcgMf14uOuDrtVupuJ1mci9GhAerehLD79GDiQBZxKQcXmVTU8w/s320/million532.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek0fdCbKWTjL0BY5RfApJJ05cwRjQF1zpCujVmtOVYuhNoqsIhvWaypVuv2k-1_jjmhj7lXDz-no80sc87R1BLVvJZcgMf14uOuDrtVupuJ1mci9GhAerehLD79GDiQBZxKQcXmVTU8w/s800/million532.jpg", "comment_count": 0 }, { "title": "[exchange place fizz]", "url": "https://cocktailvirgin.blogspot.com/2011/04/exchange-place-fizz.html", "published": "2011-04-01T15:49:00.005-04:00", "updated": "2017-08-22T13:54:52.206-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen worcester" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Dave Delaney", "source": null, "year": null }, "categories": [ "#citizen worcester", "lemon juice", "pimento dram", "simple syrup", "soda", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Redemption Bourbon", "1 oz Pineapple Shrub", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1/4 oz Allspice Dram" ], "instructions": "Shake with ice and strain into a highball glass filled with ice. Top with soda water, add a straw, and garnish with a mint sprig.", "body_text": "2 oz Redemption Bourbon\n1 oz Pineapple Shrub\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1/4 oz Allspice Dram\nShake with ice and strain into a highball glass filled with ice. Top with soda water, add a straw, and garnish with a mint sprig.\nWhile drinking the Millionaire of Havana, bartender Dave Delaney gave me a small glass of the Menta Flip (Fernet Branca Menta, demerara syrup, cacao tincture, whole egg) that was a more mint and chocolate version of the\nFernet Flip\n. When it came time for the next round, I was not sure what to order next since Dave had already read my mind with the flip. Therefore, I asked him to showcase something new especially since he had mentioned that the Spring menu was due out shortly. Instead of pulling a drink from that collection (or giving me a sneak peak at his winning\ndrink\nto appear on the cover of\nImbibe\nmagazine), he improvised with the pineapple shrub that they had just crafted. At Tales of the Cocktail last year, I did have the\nAverna Pineapple Shrub\nthat was delicious, but that was not as much of a properly made\nshrub\nas just a combination of pineapple puree, simple syrup, and vinegar added to the other ingredients in the shaker. For a direction, Dave went with a highball idea using the new Redemption Bourbon.\nIn the Fizz, the mint sprig donated a great aroma that paired well with the Bourbon. Next, the fruit notes appeared on the sip as a pineapple and lemon flavor that was sharpened by the soda's carbonation. The swallow though was spicy from the allspice dram which paired well with the Bourbon's barrel notes. Overall, it was a\nKentucky\ntaken in a more refreshing and flavorful direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHxp5Gmx9B7-tZrfikbH5eLpJ9sot_7OPrxKZjXmC8wwsw-BCLWsGLO20OYThnKhVKOfdhaFXFDtuZCxlr5tk8D1Qxu6Xwmr3vjA3QYOqxI2-kFJTodK_7h0RF2ydBPet3cZKmmF_ZX0/s320/pineapple534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHxp5Gmx9B7-tZrfikbH5eLpJ9sot_7OPrxKZjXmC8wwsw-BCLWsGLO20OYThnKhVKOfdhaFXFDtuZCxlr5tk8D1Qxu6Xwmr3vjA3QYOqxI2-kFJTodK_7h0RF2ydBPet3cZKmmF_ZX0/s800/pineapple534.jpg", "comment_count": 0 }, { "title": "sao paulo summer", "url": "https://cocktailvirgin.blogspot.com/2011/04/sao-paulo-summer.html", "published": "2011-04-03T14:32:00.007-04:00", "updated": "2025-08-08T12:13:42.834-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Evan Harrison", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "cachaça", "honey", "lime juice", "simple syrup (ginger)" ], "ingredients": [ "2 oz Germana Aged Cachaça", "3/4 oz Honey Ginger Syrup", "1/2 oz Lime Juice", "2 sprig Mint (leaf only)", "1 wedge Lime" ], "instructions": "Shake with ice and pour into a rocks glass without straining. Add straws.", "body_text": "2 oz Germana Aged Cachaça\n3/4 oz Honey Ginger Syrup\n1/2 oz Lime Juice\n2 sprig Mint (leaf only)\n1 wedge Lime\nShake with ice and pour into a rocks glass without straining. Add straws.\nLast Sunday, Andrea and I crossed the river to visit Deep Ellum in Allston. For a first drink, I asked bartender Evan Harrison to make me the São Paulo Summer since Andrea had enjoyed it a lot the last time we were there. Despite it being still a bit chilly here, São Paulo in Brazil experiences their summer along with the rest of the Southern Hemisphere from November to March. The Brazilian aspect of the drink was the spirit, Germana Cachaça, which is distilled in copper pot stills and aged for two years in balsam and Sherry oak casks. Beside the mint, lime juice, and lime wedge (for peel oils), the last component of the São Paulo Summer was a honey ginger syrup that Deep Ellum has at the bar for the\nLittle Branch Cocktail\n.\nThe Germana Cachaça donated to São Paulo Summer's aroma along with the lime and mint. Moreover, the cachaça contributed greatly to the flavor where its aged aspect coupled with the lime and honey in the sip and its funk paired with the ginger and the mint on the swallow. The São Paulo Summer was flavorful yet easy to drink and was more dimensional than a standard\nCaipirinha\nor Cachaça Mojito alone.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpncJRmBQw350ZROFG1PUFzlgSEdq-8iwKH2VpfYZU98Kv9MzNYoeAMPdRqe6Fg6tpa28PkVUIkn6OLTQNBwygFy8c_Ih-mAuwsmYSv664gVwl26b1eh9dVRhfOs2LmBC5QuY32IgePU/s320/saopaulo537.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpncJRmBQw350ZROFG1PUFzlgSEdq-8iwKH2VpfYZU98Kv9MzNYoeAMPdRqe6Fg6tpa28PkVUIkn6OLTQNBwygFy8c_Ih-mAuwsmYSv664gVwl26b1eh9dVRhfOs2LmBC5QuY32IgePU/s800/saopaulo537.jpg", "comment_count": 7 }, { "title": "vanilla brandy flip", "url": "https://cocktailvirgin.blogspot.com/2011/04/vanilla-brandy-flip.html", "published": "2011-04-03T15:49:00.003-04:00", "updated": "2017-08-22T13:53:34.124-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "brandy", "egg", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Pliska Preslav 5 Year Bulgarian Brandy", "1 oz Vanilla Syrup", "2 dash Aromatic Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a rocks glass and garnish with freshly grated nutmeg.", "body_text": "2 oz Pliska Preslav 5 Year Bulgarian Brandy\n1 oz Vanilla Syrup\n2 dash Aromatic Bitters\n1 Egg\nShake once without ice and once with. Strain into a rocks glass and garnish with freshly grated nutmeg.\nFor my second drink at Deep Ellum on Sunday, I decided to end the evening with the Vanilla Brandy Flip. Given the name, the drink seemed pretty straight forward, but the use of an aged Bulgarian brandy did surprise me. The pairing of brandy and vanilla is a classical one and harkens back to the 19th century (if not earlier) such as with Jerry Thomas'\nVanilla Punch\nfrom 1862 and the\nLalla Rookh\n. Like most traditional flips, the Vanilla Brandy Flip presented itself with a nutmeg aroma from the garnish. On the sip, caramel notes from the brandy's barrel aging paired splendidly with the egg's creamy richness. Moreover, the richness continued on the swallow with the brandy and vanilla notes. Overall, the drink was sweet and desserty but complex, especially with the bitters on the swallow that were later joined by nutmeg notes as the garnish integrated into the drink's flavor over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZpfQyIAEMqEfZMaeAW8ftAoQE043Spi0Yh9CbcfYnEjs0V7AUhg23CMt3G2RD8vdGcgJHIfKfEnS-tvuDk1upR41YEr8iUq6v7TIgAQAiqbhlfFJjlZYMWw1C8wD129vgaw8s3N2_GY/s320/vanillaflip538.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZpfQyIAEMqEfZMaeAW8ftAoQE043Spi0Yh9CbcfYnEjs0V7AUhg23CMt3G2RD8vdGcgJHIfKfEnS-tvuDk1upR41YEr8iUq6v7TIgAQAiqbhlfFJjlZYMWw1C8wD129vgaw8s3N2_GY/s800/vanillaflip538.jpg", "comment_count": 7 }, { "title": "revision cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/04/revision-cocktail.html", "published": "2011-04-04T14:17:00.003-04:00", "updated": "2017-08-22T13:52:47.991-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joy Richard", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "bitters (other)", "curacao", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Lustau Amontillado Sherry", "1 oz Dolin Dry Vermouth", "1/2 oz Combier Triple Sec", "2 dash Bittermens Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Lustau Amontillado Sherry\n1 oz Dolin Dry Vermouth\n1/2 oz Combier Triple Sec\n2 dash Bittermens Grapefruit Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nLast Monday, Andrea and I stopped into the Citizen Public House outside of Kenmore Square after my DJ gig. There, I was drawn to the Revision Cocktail for its sherry content and lighter style intrigued me. The drink reminded me of an orange liqueur-laden\nBamboo\nor\nAmour Cocktail\n, and given the name, I figured that it could be a similar variation on the\nReform Cocktail\n. When I asked bartender Corey Bunnewith about the name, he described how bar manager Joy Richard was trying to come up with a sherry aperitif drink for the Citizen's menu. Revision after revision, she eventually found one that worked for her.\nThe Revision Cocktail started with a lemon oil and Amontillado sherry aroma. The triple sec's flavor dominated the sip and was followed by the dry vermouth notes and the sherry's nuttiness on the swallow. As the drink warmed up, the sip became reminiscent of a dry orange Lifesaver candy, a sort of caramel orange flavor. Overall, the Revision Cocktail was really light and made a good aperitif like the Bamboo albeit a touch on the sweeter side.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNXiuqx6s9ZNNLhciplxpXRUzPgkYcjuBlXddd3Yqo1XblUEvO1jlMDT7bm_k7FLwtvq7nef7u8NRhmuq2Z2POp5wHwNjbECuXry6cCY8lDmwvGoLzlfmh2oQI8brxZKp99zs-GZAz0Q/s320/revision539.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNXiuqx6s9ZNNLhciplxpXRUzPgkYcjuBlXddd3Yqo1XblUEvO1jlMDT7bm_k7FLwtvq7nef7u8NRhmuq2Z2POp5wHwNjbECuXry6cCY8lDmwvGoLzlfmh2oQI8brxZKp99zs-GZAz0Q/s800/revision539.jpg", "comment_count": 0 }, { "title": "spring in the afternoon", "url": "https://cocktailvirgin.blogspot.com/2011/04/spring-in-afternoon.html", "published": "2011-04-04T15:14:00.004-04:00", "updated": "2017-08-22T13:48:34.548-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "bitters (other)", "champagne", "lemon juice", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz Fava Bean Leaf-infused Brugal White Rum", "1/2 oz Lemon Juice", "1/2 oz Brut Sparkling Wine", "1/2 oz Simple Syrup", "2 dash Grapefruit Bitters" ], "instructions": null, "body_text": "2 oz Fava Bean Leaf-infused Brugal White Rum\n1/2 oz Lemon Juice\n1/2 oz Brut Sparkling Wine\n1/2 oz Simple Syrup\n2 dash Grapefruit Bitters\nLight a piece of dried loomi (black lime) on fire so it smolders; overturn a rocks glass to capture the smoke. Shake the drink contents with ice. Upright the rocks glass, add a large ice cube, and strain the drink into the glass. Garnish with a fava bean leaf over the ice cube and add a straw.\nOn Wednesday, I paid a visit to bartender Todd Maul at Clio in Boston. I had gotten wind that his new Spring menu had launched, and I was eager to try a drink or two from the list. The cocktail that Todd wanted to show me first was his abstraction of Ernest Hemingway's Death in the Afternoon called Spring in the Afteroon. Instead of an absinthe-filled Champagne cocktail, the absinthe was removed for a Rum Sour base and the sparkling wine aspect was minimized and shaken with the drink to impart the flavor but remove the carbonation. One of the secrets to the drink was a white rum infused with fava bean leaves using an iSi Cream Whipper as written about by the\nCooking Issues\nblog; when I tasted a fava bean leaf, it reminded me a lot of the bean shell (minus the salt) when eating edamame at a sushi restaurant. The other trick Todd utilized was similar to the one in his\nSmoking Cinnamon\n; however, instead of a cinnamon stick, he used a Middle Eastern black lime (or loomi) as a smoke source to flavor the inside of the glass. Todd explained that his drink was like a picture of a spring day -- the high notes of the fava bean leaf were like the grass and the low notes of the smoke were like the wet earth underneath.\nTodd's two tricks contributed greatly to the Spring in the Afternoon's nose; the aroma started with a smoky nose with a green note poking through at the end of the inhale. The smoke entered the flavor as well as a slight acrid note that dissipated over time. The base of the drink contained a slightly sharp citrus sip that ended sweeter with lingering rum notes. The Champagne, while not contributing carbonation, did provide a white wine flavor on the sip that complemented the grapefruit bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbOc0QMXpptqGcGHWIrkLdOIiytJkSx6txm2XazRkF-6Wt_anKBcKYV3xKnl8G9GmJk-08v9U9tzmWvAqH7orH49OnVNx_lstKD4BC9W4l9KL7SZNp2HCshBotrwqcWRHoq9Wo2NYrzc/s320/springinthe543.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbOc0QMXpptqGcGHWIrkLdOIiytJkSx6txm2XazRkF-6Wt_anKBcKYV3xKnl8G9GmJk-08v9U9tzmWvAqH7orH49OnVNx_lstKD4BC9W4l9KL7SZNp2HCshBotrwqcWRHoq9Wo2NYrzc/s800/springinthe543.jpg", "comment_count": 1 }, { "title": "j.r.t.", "url": "https://cocktailvirgin.blogspot.com/2011/04/jrt.html", "published": "2011-04-05T12:55:00.004-04:00", "updated": "2017-08-22T13:42:10.355-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Randy Wong and Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "lime juice", "pimento dram", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Ron Diplomatico Rum Reserve", "1 oz Lime Juice", "1/2 oz Housemade Allspice Dram", "1/2 oz Burnt Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a rocks glass containing one large ice cube. Freshly grate nutmeg over the top and add a pinch or two of ground mace to the top of the ice cube. Add a straw.", "body_text": "2 oz Ron Diplomatico Rum Reserve\n1 oz Lime Juice\n1/2 oz Housemade Allspice Dram\n1/2 oz Burnt Cinnamon Syrup\nShake with ice and strain into a rocks glass containing one large ice cube. Freshly grate nutmeg over the top and add a pinch or two of ground mace to the top of the ice cube. Add a straw.\nFor my second drink at Clio last Wednesday night, bartender Todd Maul wanted to make me the J.R.T. off of the new Spring cocktail menu. Luckily, I asked Todd what the initials stood for instead of trying to guess later if he had a fascination with Jack Russell Terriers or other. The name is a series of initials standing for John, the regular for whom the drink was made, Randy Wong, the creator of Clio's allspice dram and other recipes, and Todd Maul himself.\nThe nutmeg and mace aromas greeted me before I took a taste of this Tiki number. While nutmeg and mace come from the same fruit, mace is the outer covering of the nutmeg seed and packs a more potent punch and reddish hue. Once I did take a sip, it was full of a semi-sweet lime flavor that paired well with the caramel richness from the aged rum. Moreover, these notes were chased by the spice from the cinnamon syrup and allspice dram on the swallow. The spice quotient was augmented over time as the nutmeg and mace notes dissolved into the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTSJvnXmy868AkjxuJulwroAfrgGMIR4-D3SG3Ury-W3Y-aq-3fDsaj8tOVMYaYPdMD2ydy327PHe_fNosLSzSfW01P6xAbnK4jQmPrTs-UAfDboXi9InA5QdVVAZ5mpLHVqYQwgyHRQ/s320/jrt544.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTSJvnXmy868AkjxuJulwroAfrgGMIR4-D3SG3Ury-W3Y-aq-3fDsaj8tOVMYaYPdMD2ydy327PHe_fNosLSzSfW01P6xAbnK4jQmPrTs-UAfDboXi9InA5QdVVAZ5mpLHVqYQwgyHRQ/s800/jrt544.jpg", "comment_count": 0 }, { "title": "pokey crocus", "url": "https://cocktailvirgin.blogspot.com/2011/04/pokey-crocus.html", "published": "2011-04-05T13:50:00.004-04:00", "updated": "2017-08-22T13:41:36.984-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": 2012 }, "categories": [ "*original", "creme de violette", "gin", "simple syrup", "tea", "vermouth (dry)" ], "ingredients": [ "2 oz Gin (Knockabout)", "1/2 oz Green Tea Syrup (1:1)", "1/2 oz Dry Vermouth (Noilly Prat)", "1 barspoon Crème de Violette (Rothman & Winter)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Gin (Knockabout)\n1/2 oz Green Tea Syrup (1:1)\n1/2 oz Dry Vermouth (Noilly Prat)\n1 barspoon Crème de Violette (Rothman & Winter)\nStir with ice and strain into a cocktail glass.\nFor Mixoloseum's Thursday Drink Night last week, the theme was \"Spring.\" I found it rather amusing for it had already started snowing for our April Fool's Day surprise. When I mentioned the theme to Andrea, she came up with a possible drink name, the Pokey Crocus, after the inhabitants of our tardy flower patch next to our drive way. From there, I came up with a drink to match it. Using an\nAviation\nas a starting point, I did two ingredient swaps to create my take on the season with perhaps Todd Maul's\nSpring in the Afternoon\nin mind. Beside switching the lemon juice for dry vermouth to counter the other ingredients' sweetness, I exchanged the Aviation's Maraschino liqueur for a green tea syrup. The syrup was rather flavorful as an equal part of Houji-Cha Roasted Green Tea combined with an equal part of sugar. Here, the tea syrup would represent the large amount of green in the crocus plant and the mere barspoon of crème de violette would add the hint of flowers attempting to peek through. Once mixed, the Pokey Crocus provided a hint of floral scent on top of a sweet aroma. With the tea syrup, the sip was sweet and grassy and preceded the floral and herbal swallow.\nUpdate April 4, 2012:\nThe Pokey Crocus won Drinking in America's spring-themed\nCabin Fever Cocktail Challenge\n! Judge Michael Cerretani, a bartender at Boulder, Colorado's Bitter Bar, described the drink as, \"Nicely balanced between sweet and dry, hints of mint and chamomile, with a nice light floral finish. A great springtime cocktail in the sense that it's refreshing and at the same time has multiple layers of flavor. Additionally it's a nice transition from winter in the sense that it’s still spirit forward and intense. I think this cocktail would hold up well at the Bitter Bar because it is unique, well balanced, and nicely reminiscent of the classics.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUqTa2BBUuwJRZ9pjwVwb8sUd1MzRvWhbV62zcc_g582LQ7XHfMe0SDwtFcuTRPqJ4ky-P7lX-e21h6150dw98EwEpJqKdgURIY6SR1gQzSGRxP0DK4W1HHFRKh3Av0H8_57TTHxq8OA/s320/pokeycrocus545.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUqTa2BBUuwJRZ9pjwVwb8sUd1MzRvWhbV62zcc_g582LQ7XHfMe0SDwtFcuTRPqJ4ky-P7lX-e21h6150dw98EwEpJqKdgURIY6SR1gQzSGRxP0DK4W1HHFRKh3Av0H8_57TTHxq8OA/s800/pokeycrocus545.jpg", "comment_count": 0 }, { "title": "[campari swizzle]", "url": "https://cocktailvirgin.blogspot.com/2011/04/campari-swizzle.html", "published": "2011-04-06T14:10:00.003-04:00", "updated": "2017-08-22T13:41:11.480-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (other)", "campari", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Barbancourt Rum", "1/2 oz Campari", "1/2 oz Lime Juice", "3/4 oz Demerara Syrup", "1 dash Bittermens Tiki Bitters" ], "instructions": "Add ingredients to a tall glass, fill with ice, and swizzle until cold. Garnish with a mint sprig, a lime wedge, a cherry, and a straw.", "body_text": "2 oz Barbancourt Rum\n1/2 oz Campari\n1/2 oz Lime Juice\n3/4 oz Demerara Syrup\n1 dash Bittermens Tiki Bitters\nAdd ingredients to a tall glass, fill with ice, and swizzle until cold. Garnish with a mint sprig, a lime wedge, a cherry, and a straw.\nOn Friday night, Andrea and I went to Lineage in Brookline for dinner. For my first drink, bartender Ryan Lotz mentioned that he had been tinkering with two different Swizzle ideas; while the first was more of a traditional rum one, the second caught my attention for its Campari content. Although I have heard of Campari-laden Swizzles such as Giuseppe Gonzalez's Negroni Swizzle and Tiare's\nBird Swizzle\n, I have not experienced one myself, so I gave Ryan the go ahead. Here, the mint sprig garnish's aroma overwhelmed that of the Campari, rum, and other ingredients. Flavorwise, the sip contained the lime with hints of the Campari poking through; next, the Campari showed its full potential on the swallow along with the rum. For what starts somewhat sharply on the sip ended rather smoothly on the swallow perhaps due to the Barbancourt Rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiMd1qQTf8Kw6l_LyHf7AJTWNZaKzYPprcZlduZ7x12VnY4LYz2MXF1_ypvza0_aB2ftadLQrN-Hoki6_TuZQe2FuE2drIxA8sGGQNnz6rmzYDqt31WtlAWaVjklrfxK2xz6fhbQy1ow/s320/campariswiz546.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiMd1qQTf8Kw6l_LyHf7AJTWNZaKzYPprcZlduZ7x12VnY4LYz2MXF1_ypvza0_aB2ftadLQrN-Hoki6_TuZQe2FuE2drIxA8sGGQNnz6rmzYDqt31WtlAWaVjklrfxK2xz6fhbQy1ow/s800/campariswiz546.jpg", "comment_count": 1 }, { "title": "monk's thistle", "url": "https://cocktailvirgin.blogspot.com/2011/04/monks-thistle.html", "published": "2011-04-06T15:53:00.003-04:00", "updated": "2017-08-22T13:40:36.812-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (orange)", "chartreuse (green)", "cynar" ], "ingredients": [ "2 oz Green Chartreuse", "1/2 oz Cynar", "1/2 oz Water", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Green Chartreuse\n1/2 oz Cynar\n1/2 oz Water\n2 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass.\nFor my last drink of the night at Lineage, I ended with a drink bartender Ryan Lotz mentioned before he told me about the Swizzles, namely the Monk's Thistle. The Monk's Thistle's high amaro content intrigued me but it seemed more like a closer than a show opener. Using Ben Sandrof's\nSilent Order\nas inspiration, Ryan changed the herbal and citrus part from muddled basil and lime juice to Cynar and orange bitters, respectively. Moreover, Ryan's use of Cynar as a flavor balance made me think of Scott Holliday's\nRum Scaffa\nand perhaps Aaron Butler's\nScottish Play\n.\nThe Monk's Thistle's orange bitters provided a large proportion of the drink's aroma with some Chartreuse notes entering in as the drink warmed up. Next, the Cynar contributed a rich bitter sip, while Green Chartreuse's flavor shone through on the swallow along with a hint of orange bitters at the end. Surprisingly, with such bitter and sharp ingredients in the mix, the drink was plenty sweet enough; furthermore, the Cynar as well as the water did a great job smoothing out the large green Chartreuse component of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfBNqkcIaDa09XbJ0fdKF9P-vkbYBWIyEtcZuVy2fevDe_81WiL_QegstpKPpYodm9ba_W20OWMIU0he4EAnwLdnNBk_RtqKuQUWjLvgKlacWt3XQOsOa8ffm36IbVdNmBH7nHCsg-k0/s320/monkthistle547.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfBNqkcIaDa09XbJ0fdKF9P-vkbYBWIyEtcZuVy2fevDe_81WiL_QegstpKPpYodm9ba_W20OWMIU0he4EAnwLdnNBk_RtqKuQUWjLvgKlacWt3XQOsOa8ffm36IbVdNmBH7nHCsg-k0/s800/monkthistle547.jpg", "comment_count": 3 }, { "title": ":: kinetics of glass cooling ::", "url": "https://cocktailvirgin.blogspot.com/2011/04/kinetics-of-glass-cooling.html", "published": "2011-04-07T19:38:00.007-04:00", "updated": "2017-08-22T13:40:10.712-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [], "instructions": null, "body_text": "In a\npost\na week and a half ago, I researched the effects of a cocktail glass' initial temperature on the drink that was poured into it. In that study, I shook a \"Vodka Martini,\" strained it into room temperature, ice water-chilled, and freezer-chilled glassware, and measured how this altered the drink temperature. While unchilled glassware provided the warmest (and thus least desirable) drink, the ice water's and freezer's effect lowered the drink temperature by 1.9°F and 4.4°F, respectively, relative to the unchilled glass. While these numbers will vary by drink composition, glass size and thickness, and other variables, the end result was that the coldest drink would come from the coldest glassware. What did 2 or 4 degrees difference mean? It was like waiting 3 or 5 minutes after the drink was poured to first sip it (less time for warmer rooms). If the point of it as described by the Savoy Hotel's Harry Craddock was, \"...to drink a cocktail... quickly, while it's still laughing at you,\" every moment or degree of chilling wasted was one too many.\nIn the comments section of that study, Anna of the\nTwoSheetsInTheWind\nblog asked about the kinetics of the chilling since I took mine to extremes (glasses were put in the freezer more than 90 minutes in advance and on ice water over 20 minutes in advance). Anna inquired, \"When you shorten the time the glass spends in the freezer, how does it compare? At one bar I frequent, they go through a remarkable number of glasses; on a busy night, it is not uncommon to see the dishwasher run, emptied into the freezer, and a glass from that run used within 10 or 15 minutes. What sort of effect does the freezer have versus ice water when you are looking at starting with a hot glass and can only freeze it for 15 minutes?\"\nWhen I asked a local bartender about his dish washing machine's cycle, he could not tell me when the sterilization stage fell or how hot glasses were when they came out of the washer. Instead of dealing with glasses at that moment, I started with room temperature glasses as a good starting point.\nFor me the question was how selecting the right glassware (stored at room temperature) for the recipe I just decided upon would effect either the spontaneity of the process or the end result. Clearly, we cannot fit all or even a significant fraction of our new and vintage glassware in our freezer (unless, of course, we got a much bigger freezer), but how much preparation would it require for ice water and freezer chilling to take its full effect on glassware? Should we be dedicating a portion of the freezer to storing a selection of glassware at all times?\nTo get up to speed on the other experiments, please read:\n• Part 1:\nEffects of Glass Temperature\n• Part 3:\nEffects of Glass Thickness on Drink Temperature\nMaterials:\n• 2 Libbey Martini Glasses\n• Freezer\n• Ice from Tovolo Trays from Freezer\n• Cold Water from Sink\n• Digital Thermometer with Thermocouple (-58°F to 2372°F, ±0.1°F)\n• Timer Application on Droid Phone\n• Digital Scale\nProtocol:\n• Measure room temperature.\n• Stick thermocouple in freezer, close door, and record the kinetics of chilling when not attached to a glass by taking temperature values every 30 seconds. Stop when temperature stabilizes to acquire freezer temperature.\n• Weigh cocktail glass #1.\n• Tape thermocouple inside the glass to lowest part of the cocktail glass' bowl. Wait until temperature equilibrates.\n• Place glass in freezer, close door, and record temperature every 30 seconds.\n• Weigh cocktail glass #2.\n• Tape thermocouple to the outside of the glass to less than an inch up from the bottom of the bowl.\n• Add 5 ice cubes and weigh the ice. Quickly add 3 oz cold water and weigh water.\n• Record temperature every 30 seconds until temperature stabilizes.\nCaveats:\n• Different glass sizes and shapes will affect the end result. Here, the 2 glasses are comparable to each other, but not to other glasses.\n• Variations in room temperature will affect results.\n• Amount of times the freezer door is opened and closed will change the results (will happen in reality, not in this experiment though).\n• Amount of air circulation in different freezers may vary and affect chilling rates; also the number of other warm glasses placed in freezer may alter the results.\n• My thermometer was never calibrated.\n• Experiment was only performed once per condition instead of triplicate like the last experiment.\n• The thermocouple could be affected by outside air, instead of reading just the temperature of the glass. No insulation on the airside of the thermocouple was added besides tape. Hence, the glass could seem colder in the freezer and warmer at room temperature.\n• Tap water was not pre-chilled with ice.\nData:\n• Room temperature: 63.6°F\n• Freezer temperature: >5.9°F\n• Ice water temperature: 33.9°F\n• Weight of glass #1 (freezer): 235.8 grams\n• Weight of glass #2 (ice water): 239.2 grams\n• Weight of ice: 157.3 grams (5 uncracked Tovolo cubes)\n• Weight of water: 86.5 grams\n• Data are single runs, not averages:\n• Time for ice water glass-chilled to reach coldest point: 330-360 seconds\n• Temperature of ice water-chilled glass: 38.8°F\n• Difference between glass' coldest point and ice water: 4.9°F (effect of air temperature)\n• Time for freezer-chilled glass to reach coldest point: over 25 minutes (>1500 seconds)\n• Temperature of freezer chilled glass at end of 25 minutes: 12.5°F\n• Difference between glass' coldest point and freezer: 6.6°F (effect of air temperature and incomplete cooling)\nConclusions:\nIn terms of spontaneity, ice water chilling was fast. At our room temperature and glass type, the full extent of the chilling occurred in 5-6 minutes. In contrast, the freezer's chilling was slow to reach its fullest effect; in fact, I tired of the experiment after 25 minutes of taking measurements ever 30 seconds. The rate of cooling was decreasing, but it was still several degrees away from its potential (at least 6.6°F, if not more due to air temperature effects on the thermocouple). Perhaps another 10 minutes or so was needed putting the range for completion at 35-45 minutes. As a positive note for spontaneity, after around 7 minutes (disregarding air temperature effects on the thermocouple), the freezer chilled glass was as cold as the ice water chilled one once it reached equilibrium. Therefore, at that time point, both techniques were equivalent in merit.\nAgain, the choice of glassware will effect the chilling kinetics. Moreover, while a freezer will work on the whole glass, the ice water will only work effectively on the glass' bowl and a temperature gradient will be set up in the stem. Of course, in chilling Old Fashioned glasses, the ice water would work on the whole glass including its thick base. While our Libbey glasses are not the thinnest of our collection (not the thickest either), most glasses we own are thinner which would, therefore, help to accelerate both time courses.\nAs the previous experiment showed, freezer-chilled glassware was the optimal choice; however, as this experiment shows, that peak of perfection is hard to do on the fly or in a high volume establishment in the weeds. The previous experiment showed that ice water chilled glassware was an intermediate choice; here, the peak of this middle ground technique was reasonably fast (under 6 minutes). At home, this would require a small amount of patience. At a high volume bar, it would require a steady line of glasses chilling in advance. Of course, the solution is to go to bars when they are less busy to have the best chance of getting cold glassware and thus cold drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIspM8jAp7gY_J-Ie1NlmtoMBYPONRRjAl6HZofJF_sGU66-xaCBvuf-e7cP3wzwYjBdZwfvy_1UyIdoxGWzl0d-7KUjH2x6JdGCUIYB3WJXEEEs91EhtsLsBi4ewdCgldl_87QbLQbI/s320/glass_558.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1YhPIlPaqI5gWX9jaSPTDuT_YVChNMIJfsP1HAq9HDBDJbGTzi4Ur3rv2FS7FuUbwXqW5QQ5I5o7XTdL2uB6_mkpWgBBTgIcN3d1spcbjZaa-1Bv1A0X_O4ViOeq350j8hzhiI14OaQ/s320/glass_560.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lzLL_UzA9SF7GmlsQn_JqtdmmGL9qrHFxA8gmACPlfCd5m86s2Z-7c4ZlqavFPhRZJw2KY3YtPHgl4slChyphenhyphencuwf0wKNE9puiiw8aJqR03R0Uue3RZ9dqVwXFCXqmbvzx_xDJL6VHLWA/s320/glass_vs_temp.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIspM8jAp7gY_J-Ie1NlmtoMBYPONRRjAl6HZofJF_sGU66-xaCBvuf-e7cP3wzwYjBdZwfvy_1UyIdoxGWzl0d-7KUjH2x6JdGCUIYB3WJXEEEs91EhtsLsBi4ewdCgldl_87QbLQbI/s800/glass_558.jpg", "comment_count": 12 }, { "title": "bebida de puebla", "url": "https://cocktailvirgin.blogspot.com/2011/04/bebida-de-puebla.html", "published": "2011-04-08T14:57:00.004-04:00", "updated": "2017-08-22T13:37:55.767-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Eric Alperin", "source": "Varnish", "year": null }, "categories": [ "benedictine", "kahlua", "sherry", "tequila" ], "ingredients": [ "2 oz Espolón Tequila Reposado", "1/2 oz Lustau Dry Amontillado Sherry", "1/4 oz Benedictine", "1/4 oz Coffee Liqueur (Ristretto)" ], "instructions": "Stir with ice and strain into a cocktail coupe glass; garnish with a lemon twist.", "body_text": "2 oz Espolón Tequila Reposado\n1/2 oz Lustau Dry Amontillado Sherry\n1/4 oz Benedictine\n1/4 oz Coffee Liqueur (Ristretto)\nStir with ice and strain into a cocktail coupe glass; garnish with a lemon twist.\nI recently received an email containing a few cocktail recipes from an Espolón Tequila rep for Cinco de Mayo. Unlike many similar promotional emails, Espolón's often contain some rather good recipes created by respected bartenders. Last time I was sent recipes from them, it was for Day of the Dead back in October. After making the\nAshes to Ashes\nwith the tequila I had on hand, the rep sent me a bottle of their reposado and blanco which I used to make the\nFresca Catrina\n. This time, the recipe that stood out was created by Eric Alperin of Varnish in Los Angeles. The theme for these bartenders was to craft drinks to complement cuisine from taco food trucks, and Eric picked the Korean-style BBQ taco trend in L.A. Part of the appeal was the combination of coffee liqueur and fortified wine in Eric's drink which reminded me a little of the\nCoffee Brown\nthat I had last month.\nThe Bebida de Puebla's nose provided both a high and a low note from the lemon oil and coffee aromas, respectively. Moreover, the dark roasted coffee notes from the Ristretto continued on throughout the sip and the swallow. In addition, the swallow also contained the tequila flavor followed by the spice of the Benedictine and the nuttiness of the sherry. While the Bebida de Puebla was a rather richly flavored drink, no single element was too overwhelming in the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBZlAAQUZHAADt5dCQXybJPc5hDpB75WlJb6MB-1D7jfPWKn1jbdDsfN2bnwMgNsq-ISaDyulc1hhM8xUH4tlEfmi_Kd4GU3AL9kFE1fVOyPLg_RqmA9DfLZvppmX6US7IRrd8etGfhI/s320/bebida548.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBZlAAQUZHAADt5dCQXybJPc5hDpB75WlJb6MB-1D7jfPWKn1jbdDsfN2bnwMgNsq-ISaDyulc1hhM8xUH4tlEfmi_Kd4GU3AL9kFE1fVOyPLg_RqmA9DfLZvppmX6US7IRrd8etGfhI/s800/bebida548.jpg", "comment_count": 0 }, { "title": "comet", "url": "https://cocktailvirgin.blogspot.com/2011/04/comet.html", "published": "2011-04-08T19:10:00.003-04:00", "updated": "2017-08-22T13:37:23.636-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Eddie Clarke", "source": "Albany Club", "year": 1952 }, "categories": [ "bitters (Angostura)", "brandy", "cognac", "grapefruit juice" ], "ingredients": [ "2 oz VSOP Cognac or Armagnac (Larressingle Armagnac VSOP)", "1 oz Yellow Grapefruit Juice", "1/2 oz Van der Hum Liqueur", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz VSOP Cognac or Armagnac (Larressingle Armagnac VSOP)\n1 oz Yellow Grapefruit Juice\n1/2 oz Van der Hum Liqueur\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nLast Saturday night, I was flipping through David Wondrich's\nKiller Cocktails\nbook and spotted the Comet. I was drawn to the Sidecar variation for it called for Van der Hum, and our bottle that we found at Julio's Liquors in Westborough, MA, had sat on our shelf for a few months tasted but unused in any drink. CocktailDB describes the spirit as, \"a proprietary South African liqueur flavored with naartjes, the variety of tangerine native to South Africa\"; moreover, the brandy-based liqueur has a bit of herbal complexity and has been compared to a cross between Grand Marnier and Drambuie. Wondrich provided the history that the drink was created in 1952 by Eddie Clarke who tended at the Albany Club in London. The drink was crafted in honor of a new direct London to Johannesburg flight that was added via a plane called the De Havilland\nComet\n, the world's first jetliner.\nThe Comet's nose was all about the Armagnac I used. Taste-wise, the sip was citrussy and a combination of the grapefruit juice and the tangerine notes in the Van der Hum. The Van der Hum flavors continued on into the swallow where it worked well with the Armagnac and Angostura's spices. Overall, the combination was more complex than a Sidecar. As I described in the post about the\nEmily Shaw's Special\n, the Sidecar is an orange liqueur-driven drink to me, and the less prominent these notes are, the less it reminds me of a Sidecar. Add in grapefruit and bitters instead of lemon juice, and the Comet became a new beast, although granted, one with the same basic structure.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDURh5XrkkHQhh7zsPCnphlaxbfOrtU5tpYpVDiV60RosCwJlgf7Iqq_AN0872rNEMZvq-Yjod6oU8NMEz_2tnlzbF-ScOx_X_JoHhUEC4TMt3oglwj5Qt_G5scjG31zapkJIM6jI6ak/s320/comet550.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDURh5XrkkHQhh7zsPCnphlaxbfOrtU5tpYpVDiV60RosCwJlgf7Iqq_AN0872rNEMZvq-Yjod6oU8NMEz_2tnlzbF-ScOx_X_JoHhUEC4TMt3oglwj5Qt_G5scjG31zapkJIM6jI6ak/s800/comet550.jpg", "comment_count": 4 }, { "title": "frigate bird", "url": "https://cocktailvirgin.blogspot.com/2011/04/frigate-bird.html", "published": "2011-04-10T11:24:00.003-04:00", "updated": "2017-08-21T20:03:57.000-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*original", "batavia arrack", "bitters (orange)", "cherry brandy", "falernum", "grenadine" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LVI) was picked by DJ Hawaiianshirt of the\nSpirited Remix\nblog. The DJ chose the theme of \"Your Best\" as in your favorite creation. His description was as follows, \"Give me the best drink recipe you've ever created... I'm talking about that one drink that you've worked on for quite a while. The one that you've carefully tweaked over time until you found that perfect recipe. The one you've made tons of times: sometimes alone in contemplation, sometimes for a guest so that you could get their opinion. If you don't have a drink that fits the above mold, then perhaps this is your excuse to revisit your old original remixes.\"\nFor this theme, I was a little befuddled on what to do. Practically all of my good creations in the last few years have found their way on to this blog. I, therefore, used this week's Mixoloseum's Thursday Drink Night to make up a new drink, the Galathea, that I will write about in a few days. However, the next day I remembered a forgotten drink I created for a party back in 2008 a month or so before I was invited to write for this blog. Perhaps not my best drink, but one of my first decent creations. The party was one we hosted for IMBD -- that is International Migratory Bird Day (not the internet movie database). For that event, I found dozens of bird drinks and culled the list down to 17 classics including the\nStork Club\n, Penguin,\nMexican Eagle\n, and Yellow Bird, one modern drink -- Robert Hess'\nBlack Feather\n, and two of my originals to round out the menu to 20 boozy drinks. One of the originals, the Passenger Pigeon, got written up in\nDrinkBoston\nfor it used Haus Alpenz's then just released Allspice Dram; true, I would probably gussy up that drink now with some sweet vermouth and decrease the Dram to appear like this:\nPassenger Pigeon\n(remixed)\n• 2 oz Calvados\n• 3/4 oz Sweet Vermouth\n• 1/4 oz Pimento Dram\n• 1 dash Angostura bitters\nStir with ice and strain into a cocktail glass.\nThe other drink was based off of Haus Alpenz's other new offering at the time, Batavia Arrack. While looking for bird-named cocktails, there were a few that seemed missing. I solved one by honoring the extinct American Passenger Pigeon above.\nTwo others were the Albatross and Booby which became names of some of the mocktails that night (and the latter was the most popular mocktail of the evening and the name got partially recycled in the\nMasked Booby Punch\ntwo years later). The final was the Frigate Bird which was perfect for the Batavia Arrack since the range of some of the species included Indonesia where the spirit is distilled. With the nautical history of Batavia Arrack being used in sailor's punches, a seabird that they would frequently spy seemed appropriate. Beside being known for stealing other birds' food and eggs (hence, their name), they are best known for the male of the species' inflatable red-colored throat pouches that they use to attract a female during mating season. To symbolize this mating display, I used Cherry Heering and grenadine to provide a glorious red color. Moreover, these two ingredients along with some falernum provided some sweetness to tame the harsh and funky Batavia Arrack base spirit.\nThe recipe as it was created then was as follows:\nFrigate Bird\n• 1 1/2 oz Batavia Arrack\n• 1/2 oz Cherry Heering\n• 1/4 oz Falernum (Velvet)\n• 1/4 oz Grenadine (homemade)\n• 1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass.\nIf I were to craft a drink called the Frigate Bird today, it would probably be in a different recipe as my cocktail crafting style has changed over the years (I think my drink size of 2 1/2 oz was heavily influenced by our older copies of Trader Vic and Duffy). Here, the cocktail provided a light fruit aroma with the orange notes from the bitters being more forward than the cherry and pomegranate ones; and as the drink warmed up, the Batavia Arrack gained a strong foot hold on the nose. The cherry notes did come out in the sip where they were tinged with orange from the bitters. Next, the swallow was the Batavia Arrack supplemented with spice from the falernum and bitters, and the aftertaste contained some lingering cherry and orange notes. I was quite surprised at how balanced this drink was and how well it held up to my palate over the years. Moreover, I was impressed at how drinkable I made a recipe that was mainly Batavia Arrack and how that spirit kept the other ingredients' sweetness in check.\nSo cheers to DJ Hawaiianshirt for hosting and picking this month's theme and Paul Clarke for managing the MxMo aviary!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsAqKnZzP3A5Z4xV8Uu2HYaytBmEJeJ_L9HWaAi7h1wAKzGaNpKhNEocdrzQr_HP9MlkfS76NT3yd-I6hem_2J7FDc9IZA6uqfeOBgFZWX_VugEAID4uSFE6m0iR75ggNTS5wZ0cRsJ0/s320/frigatebird.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_6Il-3LLzu6s_B92mqJjtloo08QHJnBfznaV5BrnB8kKyeRWp3LP-nBGwSMMfoJaADR502K_dIHnVntCVcFXdY51-l1k_XySa3bEYh5iVYCm4SSijcMz_-78Fy5l1JNEmkOubrr_lv0/s320/frigatebird566.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 3 }, { "title": "pineapple julep", "url": "https://cocktailvirgin.blogspot.com/2011/04/pineapple-julep.html", "published": "2011-04-11T15:19:00.003-04:00", "updated": "2017-08-21T20:02:01.708-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "Jerry Thomas", "source": "Jerry Thomas' book", "year": null }, "categories": [ "champagne", "gin", "maraschino", "orange juice", "pineapple juice", "raspberry syrup" ], "ingredients": [ "1 ripe Pineapple cut up (approx 1/8, frozen)", "2 Oranges juiced (1/4 orange)", "4 oz Raspberry Syrup (1/2 oz homemade)", "4 oz Maraschino Liqueur (1/2 oz Luxardo)", "4 oz Old Gin (1/2 oz Ransom Old Tom)", "1 bottle Sparkling Moselle (3 oz Gloria Ferrer Sonoma Brut)" ], "instructions": "Muddle pineapple in orange juice, syrup, liqueur, and gin. Strain into a Julep cup filled with crushed ice. Add a straw, top with more fresh ice if needed, and decorate with berries in season.", "body_text": "1 ripe Pineapple cut up (approx 1/8, frozen)\n2 Oranges juiced (1/4 orange)\n4 oz Raspberry Syrup (1/2 oz homemade)\n4 oz Maraschino Liqueur (1/2 oz Luxardo)\n4 oz Old Gin (1/2 oz Ransom Old Tom)\n1 bottle Sparkling Moselle (3 oz Gloria Ferrer Sonoma Brut)\nMuddle pineapple in orange juice, syrup, liqueur, and gin. Strain into a Julep cup filled with crushed ice. Add a straw, top with more fresh ice if needed, and decorate with berries in season.\nTwo weekends ago, Andrea and I went up to Kittery, Maine, to shop at the outlets. Last time we were there, Andrea spotted silver-plated Julep cups at Reed & Barton, and when we went this time, she was still thinking about them. Since the cups were even further on sale, we bought a pair. And to no big surprise, on Sunday night, Andrea wanted Juleps! Since our mint patch has not sprung back to life yet, I proposed that we try the Pineapple Julep in Jerry Thomas' book. Why is there a Julep without mint? Last autumn, bartender and blogger\nColumbine Quillen\nwrote about the Juleps as she worked her way through Jerry Thomas' book. When she wondered why, I left a comment that read, \"Perhaps from the derivation of julep from the Persian word gulab meaning 'rosewater' especially in a syrup form. A pineapple gulab dessert exists which is flavored with rosewater, and [modern] Pineapple Julep recipes include mint perhaps because people expect mint in their Juleps. Then again, Jerry's doesn't have rosewater either but the term had morphed into botanical-flavored syrup (before people locked it in here as mint only) so perhaps it is the raspberry?\" I kept to Jerry's recipe as close as possible. For \"old gin,\" I was originally going to use Genever but opted for the aged Ransom Old Tom Gin; I felt that the extra flavor in the Ransom would pay off.\nThe Pineapple Julep provided a fruity aroma instead of the mint-driven one of a traditional modern Julep; indeed, the nose was a combination of orange, pineapple, and Maraschino. On the sip, the pineapple and orange flavors were accentuated by the wine's carbonation, and the swallow contained the Maraschino, wine notes, and hints of gin. Luckily, the sparkling wine I used was dry for it helped to beat back the sugar content in the syrup and liqueur. Overall, the Pineapple Julep was a tasty and refreshing diversion for when mint is not readily available. Actually, I could see trying it again even when mint is around but next time with\nThe Flowing Bowl\n's recipe (well, sans ice cream garnish):\nPineapple Julep\n• A little Pineapple Juice\n• Juice 1/4 Orange\n• 2 dash Raspberry Syrup\n• 2 dash Maraschino Liqueur\n• 1/2 oz Old Gin\n• 1 glass Champagne\nFill glass with ice. Ornament with fruits and ice cream. Serve with a straw.\nThe above recipe's use of pineapple juice instead of muddled fresh fruit might make it easier to do on a small scale as well as alleviate the need for muddling and straining. Moreover, the decreased amounts of syrup and liqueur would provide a drier drink that allowed the other flavors to sing out. Although I am not sure why a pineapple julep would call only for \"a little\" pineapple juice instead of at least an ounce, so adjust to taste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjJwOotfMsmXKeo7jsWPpxXEFqEq62eGsQmlG5QxR6hva2PDVPnhyphenhyphenyA4KzXBug_vBcc-AvVjZ6-hHIJuqF8poszfknM6pkh_GdT029k4SZkFMy-wM3oSEyMmvbh0BZnVj2XYukDr0LMM/s320/pineapplejulep552.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjJwOotfMsmXKeo7jsWPpxXEFqEq62eGsQmlG5QxR6hva2PDVPnhyphenhyphenyA4KzXBug_vBcc-AvVjZ6-hHIJuqF8poszfknM6pkh_GdT029k4SZkFMy-wM3oSEyMmvbh0BZnVj2XYukDr0LMM/s800/pineapplejulep552.jpg", "comment_count": 0 }, { "title": "sherry lady", "url": "https://cocktailvirgin.blogspot.com/2011/04/sherry-lady.html", "published": "2011-04-11T16:35:00.003-04:00", "updated": "2017-08-21T20:01:30.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "UKBG Approved Cocktails", "year": 1937 }, "categories": [ "cointreau", "gin", "lemon juice", "sherry" ], "ingredients": [ "1/3 Dry Pale Sherry (1 oz Lustau Dry Oloroso)", "1/3 Booth's Gin (1 oz Aviation)", "1/6 Cointreau (1/2 oz)", "1/6 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1/3 Dry Pale Sherry (1 oz Lustau Dry Oloroso)\n1/3 Booth's Gin (1 oz Aviation)\n1/6 Cointreau (1/2 oz)\n1/6 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor our second drink two Sundays ago, I offered up the Sherry Lady from the 1937\nUKBG Approved Cocktails\n, and Andrea could not say no to a sherry drink. While the recipe called for a dry pale sherry which I figured meant a Manzanilla or Fino, I went with a dry Oloroso for it was the closet in style of the four sherries we have on hand.\nThe Sherry Lady greeted us with the aroma of the sherry's nuttiness and the twist's lemon oil. Next, the sip was full of citrus notes from the orange liqueur and lemon juice, while the sherry filled out the swallow with the added heat and flavor of the gin. While the drink was drier than I expected, it was still a lot sweeter than a\nBarbara West\n. Moreover, the drink also reminded us of a sherry-ful White Lady (or the similar\nFine and Dandy\n) which I am guessing is how it got its name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhak4Ss4H_LdIcfGk_owC_dvvOt2onxcIcuuEY5B7IGo6lcbZPp9Dqfmi8lPb_PEX2ZDw9kRhuppEKdBsu6MMc_j9VTgApvAAL61nbszrlJljLUndho1qZXzzv1bJ8wiJNmXP3GLAusiaU/s320/sherrylady553.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhak4Ss4H_LdIcfGk_owC_dvvOt2onxcIcuuEY5B7IGo6lcbZPp9Dqfmi8lPb_PEX2ZDw9kRhuppEKdBsu6MMc_j9VTgApvAAL61nbszrlJljLUndho1qZXzzv1bJ8wiJNmXP3GLAusiaU/s800/sherrylady553.jpg", "comment_count": 2 }, { "title": "mentirita", "url": "https://cocktailvirgin.blogspot.com/2011/04/mentirita.html", "published": "2011-04-12T14:46:00.004-04:00", "updated": "2017-08-21T20:01:05.821-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "rum", "soda" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Top with 2 oz Coca Cola. Stir all but the Coke with ice. Strain into a rocks glass pre-rinsed with Herbsaint; add the Coke.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Angostura Bitters\nStir with ice and strain into a rocks glass. Top with 2 oz Coca Cola.\nLast Tuesday night, I met Andrea at No. 9 Park to have cocktails crafted by bar manager's Ted Kilpatrick. For a first drink, Ted wanted to make me his take on the Rum & Coke and the Cuba Libre. While the Cuba Libre I wrote about in my post on the\nMandeville\nincluded lime, I was surprised at how many recipes out there lack citrus and noted that other recipes include bitters as well. Here, Ted split the spirit portion of the drink to be half funky navy strength rum and half Angostura Bitters. For a name, he called the drink the Mentirita which means \"little lie\" in Spanish; Cuban exiles will often use that name for the classic drink for they declared that there is no free Cuba under Castro's control.\nThe Mentirita provided clove notes from the bitters that coupled with the rum aroma. A slightly rough sip contained cherry wood and spice notes and was followed by the Smith & Cross flavors, clove, and some allspice notes on the swallow. Indeed, I was surprised at the flavor synergies from the healthy amount of Angostura Bitters pairing with the Coke. Moreover, I could not help but think that the drink might be improved by a dash of absinthe for we found that its anise seed flavor complemented the Coca Cola in the Mandeville incredibly well.\nPostnote:\nIn June, I had Ted's updated version of the drink that he entitled the White Lie. In this variation, he changed the rums around, altered a few of the proportions, and added a Herbsaint rinse:\nWhite Lie\n• 1 oz J.Wray & Nephew Rum\n• 3/4 oz Old Monk Rum\n• 1/2 oz Angostura Bitters\n• 1 3/4 oz Mexican Coke (Sugar Coke)\nStir all but the Coke with ice. Strain into a rocks glass pre-rinsed with Herbsaint; add the Coke.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEvM0CdZss_hXdk-mfI_Q_ASISyqgCHPdPae59Q8P_SEBFT1AOG8D-D_0kOHx-rRJ5DE54zmyquijIgJrf5-jIo79C8BjUqcOspZuL1B8s58jWd3XxO4fsmBjAOZURVyOKbB1vud5tFA/s320/mentorita555.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEvM0CdZss_hXdk-mfI_Q_ASISyqgCHPdPae59Q8P_SEBFT1AOG8D-D_0kOHx-rRJ5DE54zmyquijIgJrf5-jIo79C8BjUqcOspZuL1B8s58jWd3XxO4fsmBjAOZURVyOKbB1vud5tFA/s800/mentorita555.jpg", "comment_count": 7 }, { "title": "mad monk fizz", "url": "https://cocktailvirgin.blogspot.com/2011/04/mad-monk-fizz.html", "published": "2011-04-12T16:59:00.001-04:00", "updated": "2017-08-21T20:00:33.709-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "beer", "egg", "rum", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Zirbenz Stone Pine Liqueur", "1 oz Fighting Cock Bourbon", "1 oz Old Monk Rum", "1/2 oz Tahitian Vanilla Bean Syrup", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a Highball glass topped with ~2 oz Old Rasputin Imperial Stout. Garnish with freshly ground pink peppercorns and add a straw.", "body_text": "1 oz Zirbenz Stone Pine Liqueur\n1 oz Fighting Cock Bourbon\n1 oz Old Monk Rum\n1/2 oz Tahitian Vanilla Bean Syrup\n1 Egg\nShake once without ice and once with. Strain into a Highball glass topped with ~2 oz Old Rasputin Imperial Stout. Garnish with freshly ground pink peppercorns and add a straw.\nFor the show closer on Tuesday night at No. 9 Park, bartender Ted Kilpatrick made me the Mad Monk Fizz. While I first thought that the drink was named after the Old Monk Rum component, Ted explained that it actually referred more to the beer and the rum choice followed. Indeed, the Old Rasputin Imperial Stout was named after the Russian mystic who had often been called the Mad Monk. The concept for the drink started with Zirbenz liqueur and its pine notes led to the inclusion of hops in the drink which in turn made Ted think of the pepper garnish. This was not the first egg (or egg white) and beer combination I have had at No. 9 Park; the last one was Ted's spin on the\nMorning Glory Fizz\n. With Grigori Rasputin historically known as a healer, perhaps the Mad Monk Fizz would make a great recuperative like the Morning Glory Fizz was created to be.\nThe Mad Monk Fizz's nose was rather dark and rich from the rum and stout. The aroma set up the sip rather well for it contained robust caramel and malt flavors. Following this smooth sip was a swallow spiced by the stone pine liqueur and the beer's hops. While I was impressed at how the Zirbenz and hops paired up, I was also pleased at how the egg, vanilla syrup, and other ingredients toned down the intensity of the Zirbenz which can frequently dominate a drink's flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8mIgFGcVDk2MT9T_b2_2lvC_Sh_P6MJnMsyYl38BpO-AttqbyvbHpH3ko0WHt-6e2yTYtzcqXdZPJsknWkjjyFsON2FItu7B3cGCNOZN7F3omoG-mn2U2DD8F9pDlmxn6836pprfxGk/s320/madmonkfizz557.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8mIgFGcVDk2MT9T_b2_2lvC_Sh_P6MJnMsyYl38BpO-AttqbyvbHpH3ko0WHt-6e2yTYtzcqXdZPJsknWkjjyFsON2FItu7B3cGCNOZN7F3omoG-mn2U2DD8F9pDlmxn6836pprfxGk/s800/madmonkfizz557.jpg", "comment_count": 0 }, { "title": ":: effects of glass thickness on drink temperature ::", "url": "https://cocktailvirgin.blogspot.com/2011/04/effects-of-glass-thickness-on-drink.html", "published": "2011-04-13T13:41:00.004-04:00", "updated": "2017-08-21T20:00:03.181-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [], "instructions": null, "body_text": "On my last post on chilling glassware before use, Ed of the\nWordsmithing Pantagruel\nblog focused in on one of my statements about glass thickness. I only used one type of cocktail glass for the first two sets of experiments and made caveats that glass thickness may effect the warming rates of the drink and the cooling rates of the glass. Ed commented, \"You mention that [the] thinner glass will chill more quickly, which is very true but the thinner the glass, the less the initial temp of the glass matters because it will have a relatively lower mass so it takes less time and energy for it to warm up. A thick bottomed DOF [Double Old Fashioned] will take forever to come down to temp in the freezer, but it will keep its contents much colder much longer. There is no free lunch.\"\nTo get up to speed on the other experiments, please read:\n• Part 1:\nEffects of Glass Temperature\n• Part 2:\nKinetics of Glass Cooling\nI realized that the thermal effects of the glass on the drink (experiment 1) were worth revisiting using different types of glasses. Therefore, I selected one cocktail glass type that was thinner and and fragile than the Libbey Martini glasses and one type that was thicker and more clunk clunky. Despite weighing the glasses, I have to assume that there is only a percentage of that mass (albeit a large fraction) that is effective in the temperature transfer in the short term and that the thermal contribution in the stem and base were less important. But what about a rocks or Old Fashioned glass? With no stem and often a rather thick base, how would this compare to cocktail glasses? Instead of looking at the rates of chilling of the various glassware, I chose to investigate how each of the glass types behaved on a shaker-chilled drink when the glasses were either room temperature or cooled in the freezer.\nMaterials:\n• 21 oz Vesica Vodka (80 proof)\n• 2 Thin Cocktail Glasses\n• 2 Thick Cocktail Glasses\n• 2 Double Old Fashioned Glasses\n• Freezer\n• Cobbler Shaker\n• Fine Strainer\n• OXO Measuring Cup\n• Ice from Tovolo Trays from Freezer\n• Digital Thermometer with Thermocouple (-58°F to 2372°F, ±0.1°F)\n• Timer Application on Droid Phone\n• Digital Scale\n(l-r: thin cocktail, thick cocktail, double Old Fashioned)\nProtocol:\n• Measure room temperature and freezer temperature.\n• Weigh each of the glasses.\n• Chill one glass of each type in freezer until fully chilled (2.5 hours).\n• Keep one glass of each type at room temperature.\n• Add 3 oz vodka and 4 ice cubes to cobbler shaker. Shake 30 seconds.\n• Double strain to remove ice shards.\n• Measure temperature every 30 seconds for 5 minutes while gently stirring with temperature probe.\n• Glasses removed from freezer 10 seconds before straining.\n• Do a round of shaking to measure initial temperature before straining.\nCaveats:\n• See previous experiments for rationales on shaking a Vodka \"Martini.\" Also read the rationale for only measuring the initial temperature in the shaker (t=0) once on a separate experiment.\n• Room, ice, and freezer temperatures will affect results.\n• Different drink compositions will change the amount of alcohol, sugar, and other solutes in the drink and may effect temperatures.\n• Experiment was only performed once per condition instead of triplicate like the first experiment. The time courses of the replicates did not show significant variation then to warrant the extra spirit and time expenditure.\nData:\n• Room Temperature: 67.4°F\n• Freezer Temperature: 3.9°F\n• Vodka (shaken for 30 seconds) Temperature: 23.7°F\n• Glass Weights (for room temperature and freezer conditions):\nThin Glass: RT 112.5 grams, Fr 112.5 grams\nThick Glass: RT 159.1 grams, Fr 166.7 grams\nDouble OF: RT 375.5 grams, Fr 382.7 grams\nConclusions:\nWhen glasses were not chilled, the thickness or mass of the glasses' material in contact with the drink correlated with the degree of warmth it imparted to the cooled drink. It makes sense that the warmer and thicker the glass, the more it will affect the drink, but by how much and over what time frame? This effect was both instantaneous such as the ~2 degree range (for the 3 glasses) in the drink at 60 seconds to ~5 degree range at 5 minutes. Indeed, the linear parts of the curve have different slopes suggesting that thicker glasses will take much longer to come into equilibrium with the drink.\nWhen the glasses were chilled in the freezer, an interesting situation occurred. For the two thicker glasses, the drink was actually chilled further after shaking. While the drink in the thinnest glass immediately started warming up by the first time point of 30 seconds, the drink in the middle thickness glass dropped to a lower temperature at 30 and 60 seconds, returned to close to the shaken temperature at 90 seconds, and started increasing at the 120 seconds time point. The double Old Fashioned was even more extreme; the temperature of the drink kept dropping until about 150 seconds. Even after the 5 minute time point, the drink from the freezer-chilled double Old Fashioned glass was even colder than it was when first shaken.\nThis superchilling effect would most likely not be observed in the ice water-chilled glasses for the theoretical temperature of 32°F (experimentally 33.6-33.9°F in the first two experiments) for ice water is warmer than the temperature of the shaken drink (here, 23.7°F). On the other hand, the ice water chilling would still decrease the rates that the drink warmed up from the initial temperature upon shaking. Here, I did not attempt the ice water-chilled condition with the different glass types to keep the experiment as simple as possible; however, in retrospect, they would have been interesting data points.\nIn summary, the choice of glassware does matter greatly. The obvious take home message is that thinner glasses are better when the only option is unchilled glassware, but when freezer chilled, thinner glasses impart less potent cooling effects. The thicker the glass, the need to chill the glassware before use becomes more grave. What was less obvious was that freezer-chilled glassware can actually help to drop the drink's temperature even further than the temperature in the shaker. The first experiment missed that effect for the Libbey Martini glasses, while not fragile, were not thick enough to observe this negative temperature effect. Lastly, this experiment does not address the extra time it would take to chill a thicker glass with either ice water or freezer storage.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8lq7Sjj-fTq2ATqlmegiz1tVmlADJHiPQSO3tGJDL6duJH6Hm-oqi0cO7aP1kAuqjbVUX499Shyphenhyphen-HqqoaqSKG45nd2J4Tz29YqlPXdr-rZwBdIqUS6kW2B2gaDvqTxOLnuII6g-fdX8/s320/glassthick572.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYqBIR0DYSK240cLT4G0s3VMfkx1OgGmF1o2UEyQ_GFBEWnLgEA-CBxPWxrstDTV12WXKpUqxwH3pmJNkQIBIvXW_sHlGNo1izefnOSRfu8mZwoFmMsYjdlyHPspoqa25gnbu5E1pekY/s320/glassthickness_temp.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8lq7Sjj-fTq2ATqlmegiz1tVmlADJHiPQSO3tGJDL6duJH6Hm-oqi0cO7aP1kAuqjbVUX499Shyphenhyphen-HqqoaqSKG45nd2J4Tz29YqlPXdr-rZwBdIqUS6kW2B2gaDvqTxOLnuII6g-fdX8/s800/glassthick572.jpg", "comment_count": 4 }, { "title": "white star imperial daisy", "url": "https://cocktailvirgin.blogspot.com/2011/04/white-star-imperial-daisy.html", "published": "2011-04-13T16:45:00.005-04:00", "updated": "2017-08-21T19:58:39.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "David Wondrich", "source": "5 Ninth Restaurant", "year": 2004 }, "categories": [ "champagne", "cognac", "kümmel", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Cognac or Armagnac (Martell VS)", "1/2 oz Kümmel (Helbing)", "1 oz Lemon Juice", "1 tsp Rich Simple Syrup (2:1)" ], "instructions": "Shake with ice and strain into a champagne flute. Top with 2 oz of Champagne (Gloria Ferrer Sonoma Brut).", "body_text": "2 oz Cognac or Armagnac (Martell VS)\n1/2 oz Kümmel (Helbing)\n1 oz Lemon Juice\n1 tsp Rich Simple Syrup (2:1)\nShake with ice and strain into a champagne flute. Top with 2 oz of Champagne (Gloria Ferrer Sonoma Brut).\nOn Wednesday, I decided to use the bottle of sparkling wine that we opened (and stoppered) for the Pineapple Julep to make the White Star Imperial Daisy in David Wondrich's\nKiller Cocktails\nbook. Wondrich created this\nFrench 75\nvariation in 2004 for Manhattan's 5 Ninth Restaurant. The drink was created in honor of the White Star Line which used to dock a few hundred yards from where the restaurant stands today. Lastly, Todd Maul of Clio would support the use of brandy in a French 75 or a variation thereof, for he is in the David Embury camp which believes that gin would not have been very abundant in France when the drink was created and brandy of some sort was more likely the original base spirit.\nThe Daisy's nose was a combination of the lemon juice and sparkling wine aromas. The sip was crisp and full of wine and lemon flavors; meanwhile, the swallow contained the richness of the brandy followed by a hint of caraway seed from the kümmel. As the drink warmed up, the botanical notes of the kümmel became more pronounced. Overall, I was impressed at how well the kümmel complemented the sparkling wine, and was pleased at how it returned some of the botanical notes that I have grown accustomed to in the gin-based French 75.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnhXPSFZDTUvHeGDRSUmP6NvsIYt5EpHJPrSW7evYGR1d5gUvextCscNmOl_MDWkz-zlybf53O6fnGPczZTNZ01klqIrmlBiQRN6GVxMv0spUWbvXTlc_aiKQAcBpkbw8ux6XR5zYw68/s320/whitestar562.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnhXPSFZDTUvHeGDRSUmP6NvsIYt5EpHJPrSW7evYGR1d5gUvextCscNmOl_MDWkz-zlybf53O6fnGPczZTNZ01klqIrmlBiQRN6GVxMv0spUWbvXTlc_aiKQAcBpkbw8ux6XR5zYw68/s800/whitestar562.jpg", "comment_count": 4 }, { "title": "alabazam", "url": "https://cocktailvirgin.blogspot.com/2011/04/alabazam.html", "published": "2011-04-14T15:42:00.003-04:00", "updated": "2017-08-21T19:57:14.400-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Leo Engel", "source": "Criterion", "year": 1878 }, "categories": [ "bitters (Angostura)", "brandy", "curacao", "lemon juice", "sugar" ], "ingredients": [ "1 tsp Angostura Bitters (1/6 oz)", "2 tsp Orange Curaçao (1/3 oz Senior Curaçao)", "1 tsp White Sugar", "1 tsp Lemon Juice (1/6 oz)", "1/2 wineglass Brandy (1 oz Martell VS)" ], "instructions": "Stir juice and sugar until all dissolved. Add rest of ingredients and ice, shake, and strain into a claret glass.", "body_text": "1 tsp Angostura Bitters (1/6 oz)\n2 tsp Orange Curaçao (1/3 oz Senior Curaçao)\n1 tsp White Sugar\n1 tsp Lemon Juice (1/6 oz)\n1/2 wineglass Brandy (1 oz Martell VS)\nStir juice and sugar until all dissolved. Add rest of ingredients and ice, shake, and strain into a claret glass.\nOn Friday night, I spotted the Alabazam in Leo Engel's\nAmerican and Other Drinks\nfrom 1878, and the addition of a teaspoon of Angostura Bitters to what otherwise could be a Sidecar (despite the Sidecar recipe being published a few decades later in 1922) seemed like something I ought to try. In the notes added in the reprint of Louis Fouquet's\nBariana\n, Charles Vextant provided the tidbit that the Alabazam was \"one of his [Leo Engel's] specialties made at the Criterion in London.\" Most later recipes for the Alabazam, such as the one in\nThe Flowing Bowl\nwere less interesting to me for they decreased the Angostura to a dash or two which would never have gained my notice except for having a similar name to another Angostura-heavy drink, the\nAlamagoozlum\n.\nThe Alabazam's aroma was mainly the citrus notes from the lemon juice and orange liqueur with hints of Angostura's spice poking through. While the first taste was a dry citrus sip, later sips were increasingly muddled due to the Angostura Bitters affecting the palate most notably with a cherry-like flavor. The swallow though contained the brandy and Angostura spice with a lingering clove, allspice, and cinnamony finish. Given the decreased ratio of juice and liqueur to brandy, the drink reminded me more of the\nBrandy Crusta\nthan the Sidecar (unless David Embury was my bartender). With the Crusta's creation in 1852 and inclusion of bitters, the Alabazam being an extreme (sugared-rim- and lemon peel-less but bitters heavy) Crusta might be more accurate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL1hWfUe24Kt78KReTNxRhiX7Zq2o1ji-RyfCVSCK0nXQDMYy4ZiKmOcxgr9QZnAy-zP-rBNqKJwc5OJEY9T9SWAJrnwOxpvuGAZmZQkTqtiAqZii8WXRGNXzQf5LKQQON4o7zYdy0pE/s320/alabazam568.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL1hWfUe24Kt78KReTNxRhiX7Zq2o1ji-RyfCVSCK0nXQDMYy4ZiKmOcxgr9QZnAy-zP-rBNqKJwc5OJEY9T9SWAJrnwOxpvuGAZmZQkTqtiAqZii8WXRGNXzQf5LKQQON4o7zYdy0pE/s800/alabazam568.jpg", "comment_count": 0 }, { "title": "daily mail", "url": "https://cocktailvirgin.blogspot.com/2011/04/daily-mail.html", "published": "2011-04-14T16:38:00.004-04:00", "updated": "2017-08-21T19:56:39.354-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "UKBG Approved Cocktails", "year": 1937 }, "categories": [ "benedictine", "bitters (Angostura)", "curacao", "gin", "lemon juice" ], "ingredients": [ "25% Benedictine (3/4 oz)", "50% Gin (1 1/2 oz Cascade Mountain)", "25% Lemon Juice (3/4 oz)", "1 dash Orange Curaçao (1 barspoon Senior Curaçao)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "25% Benedictine (3/4 oz)\n50% Gin (1 1/2 oz Cascade Mountain)\n25% Lemon Juice (3/4 oz)\n1 dash Orange Curaçao (1 barspoon Senior Curaçao)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nThe other drink I had last Friday night was the Daily Mail from the 1937\nUKBG Approved Cocktails\n. With the tartness of lemon juice balancing the sweetness of Benedictine, the recipe reminded me of a gin-based\nFrisco Sour\nwith the inclusion of Angostura Bitters and a dash of orange liqueur. Thinking back, the Daily Mail was closer to the gin-based Monk that we made back in 2007; I found that recipe on CocktailDB but never spotted elsewhere (it probably is in my Stan Jones'\nComplete Bar Guide\nthough). My tasting notes on the Monk were \"rather tasty and intriguingly complex.\"\nThe Daily Mail's sip was lemony with a hint of orange and was not tart due to the sugar content in the Benedictine liqueur. The Benedictine also donated to the swallow where its flavors mingled with the gin. Overall, the Benedictine added a nice level of complexity that was balanced by the gin's brightness. Without the Frisco Sour's rye whiskey's roughness and spice, the Daily Mail went in a very different direction with the gin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NSF8ofyAXOTlTWaNA2Elz32-VlK1Zs1dowK5OKSrXX7ygKxJpg666VPM3lYAKMrLg8r7lVsE7tLH5FmzY7jIjPuCLRTsT894BZt6lmovMOIFXN68zViREARt3SAlenKa3dvkOtTVdrU/s320/dailymail570.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NSF8ofyAXOTlTWaNA2Elz32-VlK1Zs1dowK5OKSrXX7ygKxJpg666VPM3lYAKMrLg8r7lVsE7tLH5FmzY7jIjPuCLRTsT894BZt6lmovMOIFXN68zViREARt3SAlenKa3dvkOtTVdrU/s800/dailymail570.jpg", "comment_count": 3 }, { "title": "galathea", "url": "https://cocktailvirgin.blogspot.com/2011/04/galathea.html", "published": "2011-04-15T15:44:00.004-04:00", "updated": "2017-08-21T19:55:54.882-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "brandy", "cherry brandy", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1 oz Amber Rum (Appleton VX)", "1 oz Cherry Heering", "1 - 1 1/2 oz Coconut Cream", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Zombie (or Collins) glass filled with crushed ice. Garnish with a cherry and add a straw.", "body_text": "1 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1 oz Amber Rum (Appleton VX)\n1 oz Cherry Heering\n1 - 1 1/2 oz Coconut Cream\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a Zombie (or Collins) glass filled with crushed ice. Garnish with a cherry and add a straw.\nI accidentally skipped over a post so here is the drink I made for last week's Thursday Drink Night on Mixoloseum. I was attempting to make something that I could present for Mixology Monday a few days later, and while this drink fit the bill, it dawned on me that I should present the dusty\nFrigate Bird\nrecipe instead for that event and post this one separately. For an idea here, I wanted to riff off of the\nCoctel Noz de Coco Tropical\nthat Charles Baker presented in his\nSouth American Companion: Up & Down the Andes with Jigger, Beaker, & Flask\n. While I do not mind the large amount of Maraschino liqueur in that drink, I felt that it could reach a wider audience if the spirit was changed to Cherry Heering. I also though about another coconut cream drink, the\nPainkiller\n, and borrowed elements from that. Since the former is a brandy drink and the latter is a rum drink, I made my creation a split of the two liquors. For a name, I considered the Danish origin of the Cherry Heering and the seafaring ideals of Tiki drinks. The Galathea stood out as a name -- it was a Danish 3-mast ship that explored the world including Polynesia during the mid-19th century.\nThe Luxardo Maraschino cherry I used as a garnish contributed greatly to the Galathea's aroma. The sip was a pleasing combination of coconut, pineapple, lime, and cherry flavors, and these fruit notes were chased by the rum and brandy on the swallow. While there were no great surprises with its flavors given the ingredients, I must say that the drink got drained pretty quickly. The Galathea, while not my Mixology Monday pick, definitely did not disappoint and was probably the most Tiki-like drink that I have come up with to date.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddgF5FZhUJ_Zii_E0p-AKaOe0a6_xr27cN-A7CnEtICB9DP2UckF3xVxMSC7dUoX8Ej-Je6kmw7RwECNeSERVLZAMOrXkKzq7G_4IYs6avJlyY8ISZun8on4uO_PwW-iZRYg8OCQrfPs/s320/Galathea_korvet.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6tjOfdh_xNAAXIpzg78XckzOypyRdeBkGCR9yVbbcEim0vL6UIGXGXaI3CNR4kA6-UVufLOqHqs0lF4i9wCt31M-7z66uMYiBZJQuXwkdOAbGfnIOsxAhIbDSeUNW-H5H4m38Bu5Xvw/s320/galathea564.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddgF5FZhUJ_Zii_E0p-AKaOe0a6_xr27cN-A7CnEtICB9DP2UckF3xVxMSC7dUoX8Ej-Je6kmw7RwECNeSERVLZAMOrXkKzq7G_4IYs6avJlyY8ISZun8on4uO_PwW-iZRYg8OCQrfPs/s800/Galathea_korvet.jpg", "comment_count": 0 }, { "title": "bittered fling", "url": "https://cocktailvirgin.blogspot.com/2011/04/bittered-fling.html", "published": "2011-04-18T14:33:00.004-04:00", "updated": "2017-08-21T19:54:06.383-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "Sunday Salon", "year": null }, "categories": [ "#other", "aperol", "bitters (other)", "chartreuse (green)", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Greylock Gin", "1/2 oz Aperol", "1/2 oz Yellow Chartreuse", "1/2 oz Lemon Juice", "1 dash Day of the Dead Bitters (sub floral or aromatic bitters)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Greylock Gin\n1/2 oz Aperol\n1/2 oz Yellow Chartreuse\n1/2 oz Lemon Juice\n1 dash Day of the Dead Bitters (sub floral or aromatic bitters)\nShake with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nTwo Sundays ago, Andrea and I stopped by Ben Sandrof's Sunday Salon. One of the drinks Ben made me was the Bittered Fling, well because it was not quite a Sling. The drink started with a grapefruit oil and Aperol aroma to my nose and grapefruit and yellow Chartreuse to Andrea's. Despite the juice component being lemon, the sip gave the impression of grapefruit perhaps due to the interaction of the juice with the liqueurs; moreover, the sip contained floral notes like lavender which we attributed to the gin. The rest of the gin flavors appeared on the swallow and were accompanied by a pithy bitter note. Interestingly, as the drink warmed up, the citrus component revealed itself as more lemony.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbKDNLzo91Fwzm2n3YNGnD0W1BpHccDSYWuMDeiQKmLHFsgy4fmSjDR2tdUiHjzfQeLwu79RpOYoX7gvLe9T9J6PMVfavDoI7J-zcbPt3sBoFqRuKXLME02L7sdzpo5McKQi9L8E5Of4/s320/bitterfl575.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbKDNLzo91Fwzm2n3YNGnD0W1BpHccDSYWuMDeiQKmLHFsgy4fmSjDR2tdUiHjzfQeLwu79RpOYoX7gvLe9T9J6PMVfavDoI7J-zcbPt3sBoFqRuKXLME02L7sdzpo5McKQi9L8E5Of4/s800/bitterfl575.jpg", "comment_count": 2 }, { "title": "[battle royal fizz]", "url": "https://cocktailvirgin.blogspot.com/2011/04/battle-royal-fizz.html", "published": "2011-04-18T16:01:00.007-04:00", "updated": "2017-08-21T19:53:12.443-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#other", "beer", "bitters (Angostura)", "cynar", "egg", "fernet-branca" ], "ingredients": [ "1 1/4 oz Cynar", "1 1/4 oz Fernet Branca", "1 dash Angostura Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a glass filled with 1 oz Gritty's Blackfly Stout brown sugar syrup (1:1, still lightly carbonated). Perhaps adding 1/2 oz of brown sugar syrup (2:1) on the shake and using 1 oz of stout in the glass would work just as well with perhaps more carbonation than the beer-brown sugar syrup.", "body_text": "1 1/4 oz Cynar\n1 1/4 oz Fernet Branca\n1 dash Angostura Bitters\n1 Egg\nShake once without ice and once with. Strain into a glass filled with 1 oz Gritty's Blackfly Stout brown sugar syrup (1:1, still lightly carbonated). Perhaps adding 1/2 oz of brown sugar syrup (2:1) on the shake and using 1 oz of stout in the glass would work just as well with perhaps more carbonation than the beer-brown sugar syrup.\nFor my nightcap at Ben Sandrof's Sunday Salon, I requested an egg or egg white drink with an ounce or two of beer float. I was still thinking about the drinks like the\nMad Monk Fizz\nand the\nMorning Glory Fizz\nvariation that Ted Kilpatrick made me at No. 9 Park, and I was curious to see what Ben could conjure up. Ben's creation was a cross between the\nCynar Flip\ndeveloped at Drink and the\nFernet Flip\nmade at Eastern Standard. The pairing of Cynar with beer was one I was familiar with such as in California Gold's\nDark Horse\nwhich paired it with a stout syrup and a kind of\n\"groovy drink\"\nthat Hugh Fiore made me with IPA. However, beer and Fernet? Only as a beer and a shot combination in separate vessels.\nFor a drink name, I dubbed it the \"Battle Royal Fizz\" after all of the rich flavors fighting it out and as a play on my first thought of the \"Bitter Royal Fizz.\" The drink's nose contained aromas of the Fernet Branca and the roast and hops of the stout. A rich malty sip from the beer and egg was chased by Fernet's menthol notes on the swallow and a Cynar-flavored finish. If I were to compare it any of the drinks I mentioned above, Cali's Scotch-based Dark Horse was probably this drink's closest cousin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2jSe5NIDWIHuvR1DoVKOYWgCv6wlWgy79OSw0XLLrtI8iSL2nWQS9MBuLUCtuAuKHwuC4ieOxF6NxKmPhClBzjTgTY694m0w2uxhFb3sq_JavPRdOR6Vudv9MpL42spi7pnpvjmPpxA/s320/fernet576.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2jSe5NIDWIHuvR1DoVKOYWgCv6wlWgy79OSw0XLLrtI8iSL2nWQS9MBuLUCtuAuKHwuC4ieOxF6NxKmPhClBzjTgTY694m0w2uxhFb3sq_JavPRdOR6Vudv9MpL42spi7pnpvjmPpxA/s800/fernet576.jpg", "comment_count": 0 }, { "title": "far east suite", "url": "https://cocktailvirgin.blogspot.com/2011/04/far-east-suite.html", "published": "2011-04-19T15:40:00.004-04:00", "updated": "2017-08-21T19:52:25.620-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "batavia arrack", "bitters (aromatic)", "cognac", "curacao", "pineapple juice" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "1 1/2 oz Pineapple Juice", "1/2 oz Royal Combier Orange Liqueur", "1 barspoon Batavia Arrack", "1 dash Fee's Old Fashioned Aromatic Bitters", "2 Cloves" ], "instructions": "Muddle cloves in bitters. Add rest of ingredients and ice, shake, and double strain into a cocktail glass. Grate nutmeg over the top as a garnish.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n1 1/2 oz Pineapple Juice\n1/2 oz Royal Combier Orange Liqueur\n1 barspoon Batavia Arrack\n1 dash Fee's Old Fashioned Aromatic Bitters\n2 Cloves\nMuddle cloves in bitters. Add rest of ingredients and ice, shake, and double strain into a cocktail glass. Grate nutmeg over the top as a garnish.\nTwo Mondays ago, Andrea and I stopped by Bergamot for a late night dinner. For a drink, I asked bartender Paul Manzelli about the Far East Suite on the menu. He explained that someone requested a French Martini a few nights before, and he therefore opened up a container of pineapple juice to make the drink. To use up the leftover juice, he crafted a variation of the classic\nEast India Cocktail\n. I was familiar with the original for it was part of the Anvil's 100 Drink List that I completed as part of my 2009 New Year's resolution (well, I took the challenge up in June or July, so perhaps it was a Mid Year's resolution instead).\nThe freshly grated nutmeg contributed greatly to the drink's aroma and was joined over time by clove notes. Flavorwise, the sip contained the pineapple and orange notes, and the pineapple continued on in the swallow along with Cognac. Moreover, on successive swallows, the clove notes increased and paired elegantly with the pineapple. Overall, the drink was much more fruit driven than the original which had a much more booze-forward feel akin to the\nJapanese\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mHHf8nFj5kvN8kd0A2VJNWU-o3N07WjLySWG0M6BxD68TJxu6mD3cuHYCnFyVHwAjqV5jhqCvU2cO58likXicCQIA88CDZ_QdBUwFxvi6VQZqiO0L4R87R3hSu2xsohSBbmECwl3TXE/s320/fareast577.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mHHf8nFj5kvN8kd0A2VJNWU-o3N07WjLySWG0M6BxD68TJxu6mD3cuHYCnFyVHwAjqV5jhqCvU2cO58likXicCQIA88CDZ_QdBUwFxvi6VQZqiO0L4R87R3hSu2xsohSBbmECwl3TXE/s800/fareast577.jpg", "comment_count": 0 }, { "title": "[rhube goldberg]", "url": "https://cocktailvirgin.blogspot.com/2011/04/rhube-goldberg.html", "published": "2011-04-19T16:46:00.005-04:00", "updated": "2017-08-21T19:50:50.342-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#drink", "bitters (other)", "lillet", "scotch", "sherry", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Douglas XO Blended Scotch Whisky", "3/4 oz La Gitana Manzanilla Sherry", "1/2 oz Cocchi Americano", "1/2 oz Rhubarb Syrup (see here for a" ], "instructions": "Shake with ice and strain into a rocks glass pre-rinsed with Laphroaig Scotch.", "body_text": "1 1/2 oz Douglas XO Blended Scotch Whisky\n3/4 oz La Gitana Manzanilla Sherry\n1/2 oz Cocchi Americano\n1/2 oz Rhubarb Syrup (see here for a\nrecipe\n)\n2 dash Celery Bitters\nShake with ice and strain into a rocks glass pre-rinsed with Laphroaig Scotch.\nLast Tuesday, one of my college friends was in town and wanted to get cocktails, so I took her to Drink. There, we found seats at the ice bar where Joe Staropoli was busy chipping away and crafting drinks. For my first libation, Joe mentioned that he had made a drink with rhubarb syrup earlier in the week. I was intrigued for I enjoyed Ciaran Wiese's\nOld New York Sour\nthat we made at home and the Last Word variation, the\nFinal Rhuse\n, that I created with this syrup. Thus, I gave the drink idea the thumbs up.\nThe Laphroaig rinse paid dividends to the aroma where it added a funky and smokey note. The sip was a bit drier than I expected and the rhubarb paired well with the Cocchi Americano's citrus notes. Following this were the Scotch and sherry flavors on the swallow along with a hint of celery at the end. Of all the combinations, I felt that the Manzanilla, a lighter sherry style, complemented the rhubarb syrup the best.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElXodHoR_4TjVXZDkp65u3sq9kjr5BLvJTyOHFV0mzAaIaaipxAEhxgfLlnwMQK5SAnYADjwDgK4vGB3mk0713yqrrrepH7Ys0Ei9xVWvVd4keMCKXp1jDB6XHbCcSoC50vSfW8cRcuM/s320/rhubarb578.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElXodHoR_4TjVXZDkp65u3sq9kjr5BLvJTyOHFV0mzAaIaaipxAEhxgfLlnwMQK5SAnYADjwDgK4vGB3mk0713yqrrrepH7Ys0Ei9xVWvVd4keMCKXp1jDB6XHbCcSoC50vSfW8cRcuM/s800/rhubarb578.jpg", "comment_count": 0 }, { "title": "jamaican bobsled flip", "url": "https://cocktailvirgin.blogspot.com/2011/04/jamaican-bobsled-flip.html", "published": "2011-04-20T14:55:00.006-04:00", "updated": "2025-08-08T12:13:34.376-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Joe Staropoli", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (mole)", "creme de cacao", "egg", "pimento dram", "rum", "rum (white)", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Wray & Nephew Rum", "1/2 oz Creme de Cacao (brown)", "1/2 oz St. Elizabeth's Pimento Dram", "1/2 oz Ginger Syrup", "2 dash Mole Bitters", "1 Egg (*)" ], "instructions": "Shake once without ice and once with ice. Double strain into a Tiki mug filled with crushed ice. Top with extra crushed ice, add a straw, and garnish with Fee's Whiskey Barrel Bitters.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Wray & Nephew Rum\n1/2 oz Creme de Cacao (brown)\n1/2 oz St. Elizabeth's Pimento Dram\n1/2 oz Ginger Syrup\n2 dash Mole Bitters\n1 Egg (*)\nShake once without ice and once with ice. Double strain into a Tiki mug filled with crushed ice. Top with extra crushed ice, add a straw, and garnish with Fee's Whiskey Barrel Bitters.\n(*) Note: the original drink, the Jamaican Bobsled, lacks an egg. To make this, omit the egg, dry shake, and fine straining step.\nFor my second drink two Tuesdays ago at Drink, I asked bartender Joe Staropoli for an egg or egg white drink. One of his drink ideas caught my attention -- it was the Flip form of a drink I had heard mention of on Facebook or Twitter called the Jamaican Bobsled. With a pair of Jamaican rums joined by chocolate and spice notes, it sounded delicious, but I queried if I should have it the original way instead. Joe convinced me that I ought to try it as a Flip to fulfill with my initial urge.\nThe Jamaican Bobsled Flip greeted my nose with a cinnamon aroma from the bitters. The flavor contained a tasty combination of chocolate, allspice, and ginger that was chased by ardent rums on the swallow. Even with the egg to tame the spirit and spice flavors, the drink was still very intense. However, as the crushed ice melted over time, the drink mellowed out considerably.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZyvNGVwWrSwTwnVQthAD2Q4Q2Ykw9f4BzlXkqaQSwbPQFZrCzAz0dFEuUZavVmSOb2dLeUPNaQXDTJ74OekeuS8ei8KmWzLzX85ZDcrENWMl38NQRZaTzYGhkIPklPqiUFhTX6d6eWE/s320/jamaica579.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZyvNGVwWrSwTwnVQthAD2Q4Q2Ykw9f4BzlXkqaQSwbPQFZrCzAz0dFEuUZavVmSOb2dLeUPNaQXDTJ74OekeuS8ei8KmWzLzX85ZDcrENWMl38NQRZaTzYGhkIPklPqiUFhTX6d6eWE/s800/jamaica579.jpg", "comment_count": 0 }, { "title": "magnolia tree", "url": "https://cocktailvirgin.blogspot.com/2011/04/magnolia-tree.html", "published": "2011-04-20T16:00:00.003-04:00", "updated": "2017-08-21T19:49:13.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ira Koplowitz", "source": "Violet Hour", "year": null }, "categories": [ "campari", "chartreuse (green)", "curacao", "gin", "lemon juice" ], "ingredients": [ "1 oz Tanqueray Gin", "3/4 oz Curaçao", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice seasoned with green Chartreuse.", "body_text": "1 oz Tanqueray Gin\n3/4 oz Curaçao\n3/4 oz Lemon Juice\n>1/2 Campari\nShake with ice and strain into a rocks glass filled with ice seasoned with green Chartreuse.\nOn Friday night, I opened up the\nRogue\nBeta Cocktails\nbook and found the Magnolia Tree. The drink was created by Ira Koplowitz, perhaps during his years at Chicago's Violet Hour bar, and combines a classic Gin Daisy with two bitter elements. One of those elements is a healthy dose of Campari and the other is a light touch of green Chartreuse by way of a rinse. Perhaps it was the suggestion of the drink's name, but the aroma was rather floral; moreover, the drink's color did remind me of magnolia blooms I have seen. The nose also contained notes of orange liqueur, Campari, and a hint of Chartreuse. Like many Daisies, the sip was a combination of the citrus elements. Moreover, the swallow contained the gin and Campari with a slight accent of the Chartreuse akin to the effect of nonpotable bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1uTA653Z-JhEMAxWWRTdsJSsS6kjC56HLnnBU0qR6ndoWoebzsdVyh9Ye38olqh24l0GiOUwg70be1yOPScI1GXsnSEcWo2h6zsA-LtGR_Ax4Hgj8Pmyxnh8LsY52-Ui-gcrf4r_i2g/s320/magnolia585.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1uTA653Z-JhEMAxWWRTdsJSsS6kjC56HLnnBU0qR6ndoWoebzsdVyh9Ye38olqh24l0GiOUwg70be1yOPScI1GXsnSEcWo2h6zsA-LtGR_Ax4Hgj8Pmyxnh8LsY52-Ui-gcrf4r_i2g/s800/magnolia585.jpg", "comment_count": 2 }, { "title": "manischewitz cobbler & flip", "url": "https://cocktailvirgin.blogspot.com/2011/04/manischewitz-cobbler-flip.html", "published": "2011-04-21T10:05:00.003-04:00", "updated": "2017-08-21T19:47:57.043-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jerry Thomas", "source": "How to Mix Drinks; A Bon Vivant's Companion", "year": 1862 }, "categories": [ "egg", "sugar", "wine (red)" ], "ingredients": [ "173 Pre-Prohibition Cocktails: Potations So Good They Scandalized A President" ], "instructions": null, "body_text": "With Passover upon us, I often hear questions about what can people drink since beer, whiskey, grain-based vodka and gin, and other ingredients are not allowed by lax standards and most things are not allowed by stricter ones. Some of my first alcohol memories came from drinking Manischewitz at Passover Seders. All I recall was not enjoying it despite it being sweetened and made from similar grapes as Welch's grape juice. Since then, Kosher for Passover wines have come a long way; however, none of them are as iconic as Manischewitz Concord Grape Wine. So how can this be improved? Or better yet, what would Jerry Thomas make for a Seder?\nOne of the Jerry Thomas recipes in the 1862\nHow to Mix Drinks; A Bon Vivant's Companion\nthat I have not been able to make is the Catawba Cobbler. Catawba is a native grape hybrid that produces foxy and odorous wines that played a major role in the country's early wine production. By Jerry Thomas' early days, it was the most widely planted grape variety in the country; now, there are only a small number of wineries that sell this and few liquor stores actually will carry it. Instead of acquiring some in my next trip out to the Finger Lakes region of New York, I decided to use Manischewitz which is made from native grapes (51% Concord with no declaration of what the rest is). While it is not as odorous and unique as Catawba, any recipe that works for Catawba should do quite well with Manischewitz.\nCatawba\nManischewitz Cobbler\n• 1 tsp Sugar\n• 1 tbsp Water\n• 2 wineglass Wine (4 oz Manishewitz Concord)\nDissolve sugar in water. To add flavor, I muddled the sugar with orange peel before adding the water. While a shaking with ice step was not specified, I added wine and ice, shaked, and strained. Strain into a tumbler filled with shaved ice (crushed ice). Add a straw and ornament with an orange slice and berries in season.\nThe ornamentation contributed greatly to the drink's aroma which was filled with strawberry and orange notes. The sip was a slightly orange-tinged fruit flavor that was followed by a funky native American grape swallow. While the starting ingredient here was not as tasty as the Pedro Ximénez in the\nSherry Cobbler\nat the Cure bar, the drink here was almost as enjoyable. Between the extra sugar and the melting ice, the Manischewitz was tamed considerably. Later versions of Catawba Cobblers that include orange juice or muddled/shaken orange slices would probably bring the drink some extra glory. While I wanted to stick with the recipe as Jerry gave it, I could not help but think that a dash or two of Angostura would work wonders here.\nSince I still had a mostly full bottle of wine in front of me, I figured that I should attempt another recipe that could possibly work even better than the Cobbler -- a Flip! Along with orange juice, dairy, and honey, egg works wonders in taming rougher ingredients. While I could not find a Catawba Flip, I did have a recipe for a Claret one in Tom Bullock's\nThe Ideal Bartender\n(although my hardcopy is entitled\n173 Pre-Prohibition Cocktails: Potations So Good They Scandalized A President\n).\nClaret\nManischewitz Flip\n• 2 heaping tsp Sugar (1 tsp)\n• 1 1/2 jigger Wine (2 1/4 oz Manishewitz Concord)\n• 1 Egg\nDissolve sugar in water (2 tsp). Add rest of ingredients and ice, shake, and strain into a punch glass. Garnish with freshly grated nutmeg.\nSince Manischewitz is a sweetened wine opposed to a dry claret, I decreased the additional sugar in the recipe. Unlike in the Cobbler, the grape notes did enter into the aroma along with the nutmeg garnish. The egg provided a creamy sip and mellowed out the funky grape notes on the swallow. Strangely, the drink finished sweeter than it started on the sip. Over time, the nutmeg entered the flavor profile and provided some nice spice notes that complemented the wine's funkiness.\nSo there are two drinks that can easily be made completely Kosher for Passover even by the strictest laws. The pre-Prohibition bartenders often had to deal with poor quality wines and spirits, so their wisdom pays dividends in making Manischewitz into tasty libations. Their wisdom does not extend into what to do with Matzoh to make it more palatable though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4JDgveUku03ikMIh3rgqxGVxAKhdD8xPDPg1FQKEaslBV93ETuJet4ENx8RiB1QQ-4iIPAE71c2Lu9QQfw-Exo5U4H6s9TSDx6jxKsAJD3xIAu3glL5CSKr791tP2pJxwtpbXdy2ozc/s320/manishew598.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii89Be5pQBRFmSG7X-htyo9yMAI0-l4UXOQPJ6Y3TuXCuKrHtO7ivBw8WP5DInT0sZ-5_r495TbTfYXx7s3hdB-5SigqA0ADXQCXMqIAauFsWG13Gvc35beHb0n4rxyoAgCb_L1KPN2oI/s320/manishew600.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4JDgveUku03ikMIh3rgqxGVxAKhdD8xPDPg1FQKEaslBV93ETuJet4ENx8RiB1QQ-4iIPAE71c2Lu9QQfw-Exo5U4H6s9TSDx6jxKsAJD3xIAu3glL5CSKr791tP2pJxwtpbXdy2ozc/s800/manishew598.jpg", "comment_count": 0 }, { "title": "nuclear daiquiri", "url": "https://cocktailvirgin.blogspot.com/2011/04/nuclear-daiquiri.html", "published": "2011-04-21T16:14:00.003-04:00", "updated": "2017-08-21T19:46:38.629-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Gregor de Gruyther", "source": "LAB bar", "year": 2005 }, "categories": [ "chartreuse (green)", "falernum", "lime juice", "rum (white)" ], "ingredients": [ "3/4 oz Wray & Nephew Overproof Rum", "3/4 oz Green Chartreuse", "3/4 oz Lime Juice", "1/3 oz Falernum (Velvet)" ], "instructions": "Shake with ice and strain into a cocktail glass. I garnished with a lime wheel.", "body_text": "3/4 oz Wray & Nephew Overproof Rum\n3/4 oz Green Chartreuse\n3/4 oz Lime Juice\n1/3 oz Falernum (Velvet)\nShake with ice and strain into a cocktail glass. I garnished with a lime wheel.\nFor my last drink on Friday night, I selected the Nuclear Daiquiri from the\nBig Bartender's Book\n. I had read mention of this drink around the web for a while but the name seemed a little too hokey to try. However, when I finally saw the ingredients, I was definitely game. I am not sure what it is about Chartreuse that makes people think of radiation, but I am reminded of the H Bomb that Josey Packard discovered in Stan Jones'\nComplete Bar Guide\n; the H Bomb has both green and yellow Chartreuse along with Bourbon and brandy. The Nuclear Daiquiri was created in 2005 by Gregor de Gruyther at the LAB bar in London a few years before he left this mortal coil, and it packs a wallop of potent Jamaican and Carthusian ingredients.\nThe Nuclear Daiquiri's nose was filled with the aroma of Wray & Nephew Rum and lime and came across as almost sweet. On the taste, the sip contained the lime juice and funky rum notes, and the swallow was much more intense with the heat and flavors of the two overproof spirits -- the white rum and the herbal Chartreuse. Meanwhile, the falernum donated enough sweetness to soften the drink as well as adding a lingering clove note. While the drink did not disappoint for intensity, it was not as over the top as I first feared for the ingredients seemed to balance each other well. Thinking back to other robust Daiquiri variations, I would have to put the Nuclear Daiquiri in the same family as Ryan Lotz's\nHaitian Monk\n(a/k/a the Popa Docquiri) and Scott Holliday's\nRude Boy\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JTMyaP1emgeha3NxU-foyYXCJJ6004nFOFMAwPXWyt10oMWZ_V2Tk7lPZfN8y7Hi5CLOjVrvi-HxY6DRNetAzFmq1OxZuRhqBpAESsmnFPWKjQO-hYy7mDeulZWyjHr0uWyby0wbksnk/s320/nucleardaq586.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JTMyaP1emgeha3NxU-foyYXCJJ6004nFOFMAwPXWyt10oMWZ_V2Tk7lPZfN8y7Hi5CLOjVrvi-HxY6DRNetAzFmq1OxZuRhqBpAESsmnFPWKjQO-hYy7mDeulZWyjHr0uWyby0wbksnk/s800/nucleardaq586.jpg", "comment_count": 0 }, { "title": "winter", "url": "https://cocktailvirgin.blogspot.com/2011/04/winter.html", "published": "2011-04-25T15:35:00.003-04:00", "updated": "2017-08-21T19:45:40.845-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "bitters (Angostura)", "ginger liqueur", "lime juice", "pimento dram", "rum", "sugar" ], "ingredients": [ "2/3 glass Jamaica Rum (1 1/2 oz Smith & Cross)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 glass Jamaica Rum (1 1/2 oz Smith & Cross)\nJuice of 1 Lemon or Lime (1 oz Lime Juice)\nSugar to taste (1/2 oz Simple Syrup)\n1 tsp Ginger Brandy (Domaine de Canton)\n1 tsp Pimento Dram (St. Elizabeth's Allspice Dram)\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I was flipping through the Jamaican Jollifiers section of\nThe Old Waldorf-Astoria Bar Book\nand I spotted the Winter. The drink was an interesting variation on a Daiquiri that seemed like it would make a great segue from the previous evening's\nNuclear\none. For a Jamaican rum, I opted for Smith & Cross for it worked rather well in a similar\ndrink\nthat Hugh Fiore made for me at Eastern Standard.\nThe Winter's aroma was dominated by the Smith & Cross rum. While the sip contained the lime's flavor and rum's richness, the swallow contained the spice from the allspice dram and Angostura along with the funkiness of the rum. As the drink warmed up, the ginger flavors became more potent on the swallow. Indeed, the Angostura Bitters here helped to take the drink away from a classic Daiquiri similar to their effect in the Hugh's Smith & Cross Punch; moreover, the ginger liqueur and pimento dram probably aided in that as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IjxyzSNz4TRjB7vcLkD_NnyRjyi51gxBY1reORxByKksqw3d0q-9hC412FIGsZhntUJ79dj6L035LCZ0nGXMNpT2DW2SMS8BzrIYFu05ouPAGFFhc5bAd_tBJ4Cbc0dJ413iWO6vd1I/s320/winter588.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IjxyzSNz4TRjB7vcLkD_NnyRjyi51gxBY1reORxByKksqw3d0q-9hC412FIGsZhntUJ79dj6L035LCZ0nGXMNpT2DW2SMS8BzrIYFu05ouPAGFFhc5bAd_tBJ4Cbc0dJ413iWO6vd1I/s800/winter588.jpg", "comment_count": 0 }, { "title": "bohemian", "url": "https://cocktailvirgin.blogspot.com/2011/04/bohemian.html", "published": "2011-04-25T16:33:00.003-04:00", "updated": "2017-08-21T19:44:26.949-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Green Street", "year": 2008 }, "categories": [ "#green street", "bitters (Peychaud's)", "gin", "grapefruit juice", "st. germain" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz St. Germain", "1 oz Pink Grapefruit Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Beefeater Gin\n1 oz St. Germain\n1 oz Pink Grapefruit Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, Andrea and I stopped in at Green Street for dessert and cocktails. For my first drink, I asked bartender Derric Crothers for the Bohemian. The drink was created there back around 2008 by then bar manager Misty Kalkofen; while I believe that Andrea had ordered one there shortly after it appeared on the menu, I realized that I had never had one myself. I figured that the drink could do no wrong for St. Germain and grapefruit juice make excellent partners such as in the Sam Treadway's\nAgony and Ecstasy\nand Emma Hollander's\nOne-Armed French Hooker\n.\nThe pink grapefruit dominated the aroma of this drink and contributed to the sip along with some of the St. Germain's floral notes. The bulk of the St. Germain liqueur, however, arrived on the swallow and was chased by the gin and Peychaud's Bitters' crispness at the end. The pink grapefruit made for a softer, sweeter drink than yellow grapefruit probably would have, but I could see it working equally as well in the recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCuHFp5qMU1Ak5mr3YpB7GAYo8E5JGjkVFepjhyDsd1EEvssE8Sqt0CoM2iFyiVMaYD2aK0VOB54WtgSJ1bir8s2DadIOVBT0EeoEwrvd7rk6S3TpVhyaOsSdA2qcoP1CFGOH2LEx8q8/s320/bohemian589.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCuHFp5qMU1Ak5mr3YpB7GAYo8E5JGjkVFepjhyDsd1EEvssE8Sqt0CoM2iFyiVMaYD2aK0VOB54WtgSJ1bir8s2DadIOVBT0EeoEwrvd7rk6S3TpVhyaOsSdA2qcoP1CFGOH2LEx8q8/s800/bohemian589.jpg", "comment_count": 0 }, { "title": "cloister", "url": "https://cocktailvirgin.blogspot.com/2011/04/cloister.html", "published": "2011-04-26T14:40:00.003-04:00", "updated": "2017-08-21T19:43:52.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Playboy bar book", "year": 1970 }, "categories": [ "#green street", "chartreuse (yellow)", "gin", "grapefruit juice", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "1/2 oz Yellow Chartreuse", "1/2 oz Grapefruit Juice", "1/4 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist (grapefruit twist is an option, but not the way Green Street makes it).", "body_text": "1 1/2 oz Hendrick's Gin\n1/2 oz Yellow Chartreuse\n1/2 oz Grapefruit Juice\n1/4 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist (grapefruit twist is an option, but not the way Green Street makes it).\nFor my last cocktail at Green Street two Sundays ago, I asked manager Mark Young to make me the Cloister. Robert Hess'\nsite\nhas been tracing back the history of the drink with the earliest reference they could find was in a 1970's Playboy bar book. While Robert was introduced to the Cloister at the Zig Zag Café in Seattle, I, like many Bostoners, was introduced to the recipe on Green Street's A-to-Z cocktail menu.\nThe Cloister greeted me with a fresh lemon oil and gin aroma. Next, a sweet citrus flavor on the sip was followed by the gin and yellow Chartreuse on the swallow. Overall, the drink was surprisingly well composed, especially how the grapefruit notes balanced the botanical bitterness in the Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKPEOOBrhmk3etL41nRUNKbSwZZGGLxwApkv6_44Uy9EYzx-jKnAiodguUjRagdgjVffrTmaQvxreqLd6nUn7BqLHEMk6SS8FGSJisSVgzh8PJ7s8-pFnHJCtqeNv5GMtyJpB-QY9BLM/s320/cloister591.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKPEOOBrhmk3etL41nRUNKbSwZZGGLxwApkv6_44Uy9EYzx-jKnAiodguUjRagdgjVffrTmaQvxreqLd6nUn7BqLHEMk6SS8FGSJisSVgzh8PJ7s8-pFnHJCtqeNv5GMtyJpB-QY9BLM/s800/cloister591.jpg", "comment_count": 0 }, { "title": "tobacconist", "url": "https://cocktailvirgin.blogspot.com/2011/04/tobacconist.html", "published": "2011-04-26T15:39:00.005-04:00", "updated": "2026-03-11T13:01:36.959-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "California Gold", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (aged)", "bitters (Angostura)", "grapefruit juice", "kahlua", "lemon juice", "mezcal", "pimento dram", "sherry" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz Galliano Ristretto Coffee Liqueur", "1/2 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/4 oz Lustau Pedro Ximenez Sherry", "1 barspoon Allspice Dram", "1 dash Angostura Bitters", "1 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Shake with ice and strain into a goblet filled with crushed ice. Float a 1/4 oz Del Maguey Chichicapa Mezcal and add straws.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz Galliano Ristretto Coffee Liqueur\n1/2 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/4 oz Lustau Pedro Ximenez Sherry\n1 barspoon Allspice Dram\n1 dash Angostura Bitters\n1 dash Fee's Whiskey Barrel Aged Bitters\nShake with ice and strain into a goblet filled with crushed ice. Float a 1/4 oz Del Maguey Chichicapa Mezcal and add straws.\nTwo Mondays ago, taxes were due and for the first time in years, we cut it pretty close to the deadline. Luckily, we have a 24 hour post office here in Boston, and after getting our envelop successfully postmarked, we hopped to the other side of the channel to celebrate at Drink. There, we found seats at the center bar where bartender California Gold was stationed. For my first beverage, Cali suggested the Tobacconist that she created and Ryan, one of the Sunday regulars, named. The agave, coffee liqueur, and sherry line up reminded me of Eric Alperin's\nBebida de Puebla\n. While Eric's drink was straight spirits, Cali's incorporated citrus and utilized much more smoke-driven spirits.\nThe Tobacconist presented itself with a dark roast and smokey aroma from the coffee liqueur and mezcal, respectively, that was perhaps evocative of a Padron 1964 series. The sip was rather rich and full of raisin and coffee notes, and the swallow contained a good amount of smoke and spice. As the ice melt diluted the drink over time, the sip became more grapefruit flavored with a lemon crispness that was somewhat masked by the other ingredients earlier in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-wyM-xoX-SRutm6xaCkwp1TL-QV8yazY-u7n3PlDPnpHuyTLFZd5VECtOiVxHvogUfoseVkU938f9XlT-PQP9PnS-Vh6u3QphrJgc-_CG9hTCifgDykFb_ac1-QarQr-sja4YKfUYRQ/s320/tobacconist592.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-wyM-xoX-SRutm6xaCkwp1TL-QV8yazY-u7n3PlDPnpHuyTLFZd5VECtOiVxHvogUfoseVkU938f9XlT-PQP9PnS-Vh6u3QphrJgc-_CG9hTCifgDykFb_ac1-QarQr-sja4YKfUYRQ/s800/tobacconist592.jpg", "comment_count": 0 }, { "title": "dunbar", "url": "https://cocktailvirgin.blogspot.com/2011/04/dunbar.html", "published": "2011-04-27T15:42:00.003-04:00", "updated": "2017-08-21T19:42:39.671-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "California Gold", "source": "Drink", "year": null }, "categories": [ "#drink", "benedictine", "bitters (Angostura)", "bitters (orange)", "scotch", "sherry" ], "ingredients": [ "1 3/4 oz Douglas XO Blended Scotch", "1 oz Lustau Dry Amontillado Sherry", "1/4 oz Benedictine", "1 dash Angostura Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a glass pre-rinsed with Laphroaig Scotch. Twist an orange peel over the top.", "body_text": "1 3/4 oz Douglas XO Blended Scotch\n1 oz Lustau Dry Amontillado Sherry\n1/4 oz Benedictine\n1 dash Angostura Bitters\n1 dash Angostura Orange Bitters\nStir with ice and strain into a glass pre-rinsed with Laphroaig Scotch. Twist an orange peel over the top.\nFor my next cocktail at Drink, bartender California Gold mentioned that she had a riff on the Bobby Burns. She explained that she woke up with an idea for a Scotch-sherry drink a few nights before, and it morphed into a variation of said classic. For a name, she asked for assistance from poet\nJill McDonough\nwho dubbed it the Dunbar. Luckily, she meant the town in Scotland and not the crappy college bar in Ithaca, NY, named after it. Moreover, the Dunbar seemed like a good segue from the mezcal and sherry-containing\nTobacconist\nwith a less smokey and more sherry offering.\nThe drink greeted me with a fresh orange oil aroma coupled with the smoke most likely from the Laphroaig rinse. On the tongue, grape and malt notes were on the sip, and these flavors were followed by nuttiness, smoke, spice, and a hint of orange from the bitters on the swallow. Indeed, the sherry took the drink in a different direction than sweet vermouth does in the Bobby Burns for it donated more grape and nutty elements to the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuX2xwHTfnba2JPGxA4hrdNElF7vyHk9659cBoWLtrq96RShEl-x8GNr0puPCKj3BhAdotpRJe0tv-YLqzjccjU8eXNgV1rALzmwh5SgStQg8rNKk3o99BKecgomrTj1mQ4m6Ff4DZSI/s320/dunbar593.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuX2xwHTfnba2JPGxA4hrdNElF7vyHk9659cBoWLtrq96RShEl-x8GNr0puPCKj3BhAdotpRJe0tv-YLqzjccjU8eXNgV1rALzmwh5SgStQg8rNKk3o99BKecgomrTj1mQ4m6Ff4DZSI/s800/dunbar593.jpg", "comment_count": 0 }, { "title": "[french derby]", "url": "https://cocktailvirgin.blogspot.com/2011/04/french-derby.html", "published": "2011-04-27T16:28:00.005-04:00", "updated": "2017-08-21T19:41:55.898-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (aged)", "gin", "pear liqueur" ], "ingredients": [ "3 oz Citadelle Gin", "1/4 oz Matilde Pear Liqueur", "2 dash Fee's Whiskey Barrel Aged Bitters", "2 sprig Mint" ], "instructions": "Muddle mint in other ingredients and let mascerate for a few minutes. Remove mint, add ice, stir, and strain into a rocks glass.", "body_text": "3 oz Citadelle Gin\n1/4 oz Matilde Pear Liqueur\n2 dash Fee's Whiskey Barrel Aged Bitters\n2 sprig Mint\nMuddle mint in other ingredients and let mascerate for a few minutes. Remove mint, add ice, stir, and strain into a rocks glass.\nTwo Tuesdays ago, I met Andrea at Rendezvous for dinner. For my first drink, bartender Scott Holliday said that he had been playing around with the mint and gin-based Derby cocktail (for a historical overview of the classic, see Doug Ford's\npost\n) and asked if I would like to try it. His modifications took the drink in a French direction for he used Citadelle gin from the Pierre Ferrand distillery in Cognac and he switched the peach bitters to pear liqueur from Anjou. The French actually do have a derby called the Prix du Jockey Club that is run every year in early June, although I am not sure what their official drink is.\nThis Derby variation provided a glorious mint bouquet. The sip was sweet with a hint of pear and was followed by mint, gin, and spice on the swallow. The liqueur, beside adding a bit of sugar to the drink, donated some body as well. Overall, the drink made for a refreshing but potent crushed ice-free Julep.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAxySnO51mVi7aqhnkz3K_xoAV1qWF_HLZ6yo5F8T0r1dSo1zGSUlOK6cAhQE7YY9WdbTk4wOXXkVXm0g76BKwTYkyveR-cAL9aE5h66XRXilE8hPyMOvK0WKpXaOao4HswlO_h3jfcQ/s320/derby594.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAxySnO51mVi7aqhnkz3K_xoAV1qWF_HLZ6yo5F8T0r1dSo1zGSUlOK6cAhQE7YY9WdbTk4wOXXkVXm0g76BKwTYkyveR-cAL9aE5h66XRXilE8hPyMOvK0WKpXaOao4HswlO_h3jfcQ/s800/derby594.jpg", "comment_count": 0 }, { "title": "cynar fizz", "url": "https://cocktailvirgin.blogspot.com/2011/04/cynar-fizz.html", "published": "2011-04-28T15:52:00.003-04:00", "updated": "2017-08-21T19:41:20.288-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "cynar", "egg white", "lemon juice", "soda" ], "ingredients": [ "2 oz Cynar", "1 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake with a Hawthorne strainer spring without ice to froth up the egg white. Add ice and shake again. Strain into a Champagne flute and top with 1 - 1 1/2 oz soda water.", "body_text": "2 oz Cynar\n1 oz Lemon Juice\n1 Egg White\nShake with a Hawthorne strainer spring without ice to froth up the egg white. Add ice and shake again. Strain into a Champagne flute and top with 1 - 1 1/2 oz soda water.\nFor my second drink at Rendezvous last week, I asked bartender Scott Holliday if he had any ideas with egg or egg white. He replied that he had been tinkering with a rather simple Cynar Fizz -- solely the liqueur, lemon juice, egg white, and soda water. I was intrigued so I nodded with approval.\nIn the Fizz, the Cynar contributed greatly to the aroma. The sip was smooth from the egg white as well as citrussy and crisp from the lemon juice. Next, the swallow presented the Cynar herbal flavor that had been mellowed out considerably by the egg white. While I did not mind the drink's tartness, maybe a quarter to half ounce of simple syrup might shift the drink to something more accessible to those who like moderate to sweeter drinks, respectively.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Nn-8vqEy-ReUle_sC8Zs-aNsdCrMxuV4fSV6YezkaZurn-HwyFMoE08PnkfcRIefUaAC-rOM3AKSMgxiU7KMgYKf0s-C5HOhBxJJ6fjuBJY7ltBgU65zC8nfh3LrTG1hSCYa5Px6D4E/s320/cynarfizz595.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Nn-8vqEy-ReUle_sC8Zs-aNsdCrMxuV4fSV6YezkaZurn-HwyFMoE08PnkfcRIefUaAC-rOM3AKSMgxiU7KMgYKf0s-C5HOhBxJJ6fjuBJY7ltBgU65zC8nfh3LrTG1hSCYa5Px6D4E/s800/cynarfizz595.jpg", "comment_count": 0 }, { "title": "sbagliato grosso", "url": "https://cocktailvirgin.blogspot.com/2011/04/sbagliato-grosso.html", "published": "2011-04-29T15:20:00.004-04:00", "updated": "2017-08-21T19:40:40.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Damian Windsor", "source": "Roger Room", "year": null }, "categories": [ "bitters (Angostura)", "campari", "cognac", "pastis", "vermouth (sweet)" ], "ingredients": [ "1 Strawberry (hulled)", "1 1/2 oz Cognac (Martell VS)", "1 oz Campari", "1 oz Sweet Vermouth (Vya)", "1/2 oz Pastis (Henri Bardouin)", "2 dash Angostura Bitters" ], "instructions": null, "body_text": "1 Strawberry (hulled)\n1 1/2 oz Cognac (Martell VS)\n1 oz Campari\n1 oz Sweet Vermouth (Vya)\n1/2 oz Pastis (Henri Bardouin)\n2 dash Angostura Bitters\nPlace strawberry in a rocks glass and gently press to crush and extract juice (do not muddle). Add rest of ingredients and ice, stir, and garnish with a lemon and an orange twist.\nOn Wednesday, to utilize the strawberries I purchased to garnish the\nManischewitz Cobbler\n, I made the Sbagliato Grosso from\nLeft Coast Libations\n. I had been holding off on that recipe until I had strawberries in house, and the Cobbler certainly gave a good excuse to buy some. The cocktail was created by Damian Windsor of the Roger Room in Los Angeles, and the best I could translate the drink's name was \"fat blunder.\" A similarly bungled Negroni was written up in the New York Times yesterday under the name\nNegroni Sbagliato\n; that one uses sparkling wine and orange slices instead of the Cognac, strawberry, and bitters here.\nOnce assembled, the dual citrus twists contributed greatly to the drink's aroma. The sip contained fruit notes from the sweet vermouth and the crushed strawberry, while the swallow possessed the herbal complexity of the Campari and pastis. Indeed, those two liqueurs did a good job of balancing each other so that neither one took over the drink's flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQEuZF-DFiV8MhSx_d8yzT5JvPTNQjBRWm1hIo0AB6OUtaSelGb0IFGxLyeWVmtkchs-4PQRwJDNzCjD1Mtp5j24cvHMue4V4WjaQoLjaxfYzg0IOK3aBEcwgR-fIbv8tViriQuHVBvs/s320/sbagliato601.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQEuZF-DFiV8MhSx_d8yzT5JvPTNQjBRWm1hIo0AB6OUtaSelGb0IFGxLyeWVmtkchs-4PQRwJDNzCjD1Mtp5j24cvHMue4V4WjaQoLjaxfYzg0IOK3aBEcwgR-fIbv8tViriQuHVBvs/s800/sbagliato601.jpg", "comment_count": 3 }, { "title": "sherry cobbler", "url": "https://cocktailvirgin.blogspot.com/2011/04/sherry-cobbler.html", "published": "2011-04-29T16:12:00.005-04:00", "updated": "2017-08-21T19:38:50.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "apricot liqueur", "bitters (aromatic)", "sherry" ], "ingredients": [ "2 1/2 oz Lustau Los Arcos Dry Amontillado Sherry", "3/4 oz Rothman & Winter Apricot Liqueur", "4 dash Smoking Ban Bitters (sub Angostura or other aromatic)" ], "instructions": "Build on crushed ice in a rocks glass, add a straw, and garnish with mint sprigs, strawberry slices, and an orange slice.", "body_text": "2 1/2 oz Lustau Los Arcos Dry Amontillado Sherry\n3/4 oz Rothman & Winter Apricot Liqueur\n4 dash Smoking Ban Bitters (sub Angostura or other aromatic)\nBuild on crushed ice in a rocks glass, add a straw, and garnish with mint sprigs, strawberry slices, and an orange slice.\nOn Friday night, I headed over to Lineage to get dinner. For my first drink, bartender Ryan Lotz had an idea for a Cobbler which sounded great despite having had a Cobbler a few nights before. Wait, one cannot have too many Cobblers, and hopefully, this increased Cobbler presence in Boston is the new hot trend. The drink was a Sherry Cobbler that was a different take on the classic than\nthe one\nthat the Cure bar made me last summer. In fact, with the dry sherry, liqueur, and mint sprigs, it reminded me a little of the\nPlatonic Julep\nwe had last year.\nThe Cobbler's strawberry and mint garnishes paid dividends in the aroma department. While the sip was mainly the sherry's grape notes, the swallow was a combination of the apricot liqueur and the Amontillado's delightful nuttiness. I was quite impressed by how both the sherry and apricot liqueur flavors were complemented by the strawberry's aroma. Overall, this light drink made for a great aperitif!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGCHSsstOH86cQfCvQwYZafNZ3dQVDN-arUyAwe7BpufBFFAXZ6EyORf9c0nTeWuee9SCEReEz6DgC87IsDdfuF7qxnc1dey0ioVcjTfSUotT0qYGziAf5DHg4cqoAp_ZQvw1irv3jcU/s320/sherrycobb603.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGCHSsstOH86cQfCvQwYZafNZ3dQVDN-arUyAwe7BpufBFFAXZ6EyORf9c0nTeWuee9SCEReEz6DgC87IsDdfuF7qxnc1dey0ioVcjTfSUotT0qYGziAf5DHg4cqoAp_ZQvw1irv3jcU/s800/sherrycobb603.jpg", "comment_count": 1 }, { "title": "[jupiter's dilemma]", "url": "https://cocktailvirgin.blogspot.com/2011/05/jupiters-dilemma.html", "published": "2011-05-02T15:22:00.005-04:00", "updated": "2017-08-21T19:37:57.847-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "curacao", "cynar", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Dolin Blanc Vermouth", "3/4 oz Beefeater Gin", "1/2 oz Combier Orange Liqueur", "1/4 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Dolin Blanc Vermouth\n3/4 oz Beefeater Gin\n1/2 oz Combier Orange Liqueur\n1/4 oz Cynar\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor my second drink at Lineage two Fridays ago, I asked bartender Ryan Lotz for something to go with the lemon-asparagus pizza that was arriving. With a base of half Dolin blanc vermouth, the drink was definitely in the territory to be a good aperitif. Moreover, the Cynar and orange liqueur would probably work well with the vegetables and citrus flavors in the pizza. At first I wondered if I had ever had a drink with Cynar and orange liqueur together, but I recalled the\nRosemary's Baby\nthat I had made and the\nSous Le Soleil\nthat Andrea let me have a taste of, but both of those were quite a while ago. Furthermore, I have had Cynar paired with orange juice in\nMortal Sunset\nand Wayne Curtis'\nTango #2\nvariation.\nThe drink provided an orange aroma from the twist and Combier liqueur with a slight hint of dark notes perhaps from the Cynar. The orange continued on in the sip and was followed by a swallow containing floral notes from the Dolin blanc, citrus flavors, and a hint of bitterness from the Cynar. As the drink warmed up, the gin notes came more forward with a bitter orange swallow that reminded me of a Terry's Chocolate Orange candy. Overall, I was quite impressed at how well the Cynar toyed with the orange notes in the drink and how well the drink worked as both an aperitif and as a pairing with food.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbJ4WDhFA9A67UdNInYRbeFUz3j_7PToTdF0hHCgm_lmpCyPJ5RAN6CKcvEwdahlN_SDtcaxAw2s01Sb3LQsRWAfSxSaFqGNG4hTEIiSBd0yaQcWQXiC5gimfpLrQ3BgjdF4u-A68TJ8/s320/lineage604.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbJ4WDhFA9A67UdNInYRbeFUz3j_7PToTdF0hHCgm_lmpCyPJ5RAN6CKcvEwdahlN_SDtcaxAw2s01Sb3LQsRWAfSxSaFqGNG4hTEIiSBd0yaQcWQXiC5gimfpLrQ3BgjdF4u-A68TJ8/s800/lineage604.jpg", "comment_count": 0 }, { "title": "[fraise fizz]", "url": "https://cocktailvirgin.blogspot.com/2011/05/fraise-fizz.html", "published": "2011-05-02T16:35:00.004-04:00", "updated": "2017-08-21T19:37:10.916-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "wine glass", "technique": "muddle", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "beer", "benedictine", "cognac", "maraschino" ], "ingredients": [ "1 Strawberry", "1/4 oz Luxardo Maraschino Liqueur", "1/4 oz Benedictine", "1 1/2 oz Landy Cognac VS" ], "instructions": "Muddle strawberry with the spirits, add ice, and shake. Double strain into a wine glass and top with 2 oz of Berkshire Brewing's Ale. Twist an orange peel over the top and discard.", "body_text": "1 Strawberry\n1/4 oz Luxardo Maraschino Liqueur\n1/4 oz Benedictine\n1 1/2 oz Landy Cognac VS\nMuddle strawberry with the spirits, add ice, and shake. Double strain into a wine glass and top with 2 oz of Berkshire Brewing's Ale. Twist an orange peel over the top and discard.\nFor my last beverage at Lineage, I asked bartender Ryan Lotz if he had any ideas for a drink containing a sparkling wine or beer float. He thought for a moment before retreating to the kitchen to fetch a strawberry. When he returned, he reached for the Maraschino liqueur and explained how he likes to muddle seasonal fruit with it for it makes certain flavors pop out more. When the drink was strained, I was not quite expecting beer to be the float of choice here, but Ryan had it all worked out. The drink began with a strawberry aroma that was supplemented by a little Maraschino. A smooth berry sip was supplemented by the beer's malt flavors. Next, the swallow presented the Maraschino, Benedictine, and ale's hops notes and the strawberry reappeared as a pleasing aftertaste. As the drink warmed up, the Benedictine began to take a larger role in shaping the drink's profile. Later, Ryan explained that the pairing of Benedictine and beer was as flavor enhancing as the strawberry and Maraschino and that the Cognac was there as a common ground for it worked with each of the other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XmSaOzZgX073hfU_mZxL3aiyCMVZjW18bSgLK6b-1Fmw-M5GvlkBS2LwF1lJ8F3ljY_p2ywRRlyzosMt5ocyRE7UEMUjLnwcligqtbsi48VjLOukowNKdsrHZUaJzzOai0m2QGsLzaY/s320/lineage605.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XmSaOzZgX073hfU_mZxL3aiyCMVZjW18bSgLK6b-1Fmw-M5GvlkBS2LwF1lJ8F3ljY_p2ywRRlyzosMt5ocyRE7UEMUjLnwcligqtbsi48VjLOukowNKdsrHZUaJzzOai0m2QGsLzaY/s800/lineage605.jpg", "comment_count": 2 }, { "title": "haverna", "url": "https://cocktailvirgin.blogspot.com/2011/05/haverna.html", "published": "2011-05-03T15:36:00.003-04:00", "updated": "2017-08-21T19:36:14.606-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "averna", "lemon juice", "lime juice", "pimm's no. 1", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Averna", "1/2 oz Pimm's No. 1", "1/2 oz House Sour Mix (*)", "1/4 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice (**). Garnish with an orange wheel.", "body_text": "1 1/2 oz Averna\n1/2 oz Pimm's No. 1\n1/2 oz House Sour Mix (*)\n1/4 oz Pineapple Juice\nShake with ice and strain into a rocks glass filled with ice (**). Garnish with an orange wheel.\n(*) I know that Eastern Standard's sour mix is lemon, lime, simple, and a little egg white. I have seen sour mix made with 1 part each lemon, lime, and simple, but I have a feeling that Eastern's is 2 parts simple to 1 part lemon, 1 part lime.\n(**) See text -- I recommend not serving it on the rocks; straining it into a cocktail glass would be preferable here.\nTwo Sundays ago, I needed to get some dinner so I decided to stop by Eastern Standard. For my first drink, I asked bartender Hugh Fiore for the Haverna that recently appeared on the menu. With the combination of Averna and pineapple juice, it reminded me of the\nAverna Pineapple Shrub\n, except here the acid source was citrus juice instead of vinegar. I was not sure whether the drink name was a combination of Havana and Averna (some Havana variations contain pineapple juice), so when I asked Hugh, he forwarded me on to Kevin Martin who created the drink. Kevin explained that Averna's marketing slogan akin to the dairy council's \"Got Milk?\" is \"Have Averna\" which morphed into the Haverna.\nThe Haverna greeted me with a dark aroma that ensconced a hint of fruit; moreover, the drink had a nice frothiness to it from the shaken pineapple juice and the egg white in the sour mix. The sip was a combination of citrus, pineapple, and Averna's caramel, while Averna's bitter notes appeared on the swallow followed by a gentle lingering pineapple flavor. While the drink was rather tasty similar to the Averna Pineapple Shrub, I wished that it had not been served on the rocks. Since I was eating and not downing the drink, the ice melted and the extra dilution threw off the balance of the drink. I would rather have the drink room temperature than have it fall apart like that. Overall, I am not a very big proponent of cocktails served on the rocks unless the goal is to dilute something that is too strong or too sweet (i.e.:\nCuraçao Punch\n); Juleps, Fixes, Highballs, and Tiki drinks are a different story. I do understand that a lot of bars prefer to serve cocktails on the rocks in an Old Fashioned glass for the extra ice makes the glass look filled.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpr75heXDiV3SabRSewp80imqDhxMuNpPJZqlkA53uWxDgveoo5Tqyyzh5uHgQfozXL7HpKkzsTiwPStFR-sdwugzjynucwrzoWzktm-qAcaloAk3D_kLMTxtUJ1Hrpzr0CBc0vNUafJ8/s320/haverna615.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpr75heXDiV3SabRSewp80imqDhxMuNpPJZqlkA53uWxDgveoo5Tqyyzh5uHgQfozXL7HpKkzsTiwPStFR-sdwugzjynucwrzoWzktm-qAcaloAk3D_kLMTxtUJ1Hrpzr0CBc0vNUafJ8/s800/haverna615.jpg", "comment_count": 0 }, { "title": "houdini", "url": "https://cocktailvirgin.blogspot.com/2011/05/houdini.html", "published": "2011-05-03T16:35:00.003-04:00", "updated": "2020-09-14T10:28:03.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": null, "year": null }, "categories": [ "#eastern standard", "benedictine", "genever", "lillet" ], "ingredients": [ "1 1/2 oz Bols Genever", "3/4 oz Cocchi Americano", "3/4 oz Benedictine" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Bols Genever\n3/4 oz Cocchi Americano\n3/4 oz Benedictine\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor my second drink, I asked bartender Naomi Levy to make me one of the other new drinks on the menu, the Houdini. Naomi described the drink as one of Kevin Martin's concoctions and compared it to the\nFord Cocktail\n. Later, Kevin explained that he was surprised that there was not to his knowledge a drink called the Houdini already and that the name added an air of mystery to the drink. The Houdini's aroma was malty and lemony from the Genever and the twist, and similar malt and citrus notes continued in the sip from the Bols and Cocchi Americano. The swallow was an intriguing combination of the Benedictine and Bols Genever botanicals which produced an almost chocolate note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVkfF9ZSeUArhydM13sMzag1wbGH5Vfk9cTRdo47XpPxlbsnhBnXYXaMg6KLVsUVCAzj4u0rFXTQdNBjNAsjG6rXbcLsMf5EE2WcsUx3Yw15_zScnSf4EOwrrmR23iQqW8bEXU_0YazQ/s320/houdini616.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVkfF9ZSeUArhydM13sMzag1wbGH5Vfk9cTRdo47XpPxlbsnhBnXYXaMg6KLVsUVCAzj4u0rFXTQdNBjNAsjG6rXbcLsMf5EE2WcsUx3Yw15_zScnSf4EOwrrmR23iQqW8bEXU_0YazQ/s800/houdini616.jpg", "comment_count": 2 }, { "title": "park street cup", "url": "https://cocktailvirgin.blogspot.com/2011/05/park-street-cup.html", "published": "2011-05-04T16:29:00.004-04:00", "updated": "2017-08-21T19:34:26.001-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ted Kilpartrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "beer", "bitters (Angostura)", "bitters (Peychaud's)", "egg white", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "1 oz Pimm's No. 1", "3/4 oz Peychaud's Bitters", "1/2 oz Lemon Juice", "3/4 oz Simple Syrup", "1/4 oz Angostura Bitters", "1/4 oz Fee's Orange Bitters", "1 Egg White" ], "instructions": "Shake without ice and then with ice. Strain into a highball glass, top with 3 oz of Weihenstephaner Hefeweizen beer, and add a spoon straw.", "body_text": "1 oz Pimm's No. 1\n3/4 oz Peychaud's Bitters\n1/2 oz Lemon Juice\n3/4 oz Simple Syrup\n1/4 oz Angostura Bitters\n1/4 oz Fee's Orange Bitters\n1 Egg White\nShake without ice and then with ice. Strain into a highball glass, top with 3 oz of Weihenstephaner Hefeweizen beer, and add a spoon straw.\nTwo Mondays ago, after attending the Domaine de Canton mixology contest and tasting some of the great entries (including Russell House Tavern's Aaron Butler's submission that hid 2 1/4 oz of the liqueur behind various dark rums in a Swizzle!), I decided to make good use of being in that part of Boston by stopping in at No. 9 Park. Luckily, there was a seat at the bar, and bartender Ted Kilpartrick was pleased to point out some of the new additions on their menu. One of these was the Park Street Cup which he described as a combination of a\nPimm's\nCup\n,\nDon's Little Bitter\n,\nGunshop Fizz\n, and a beer. It was way too quirky of a concept to pass up. For a fizz component to the Park Street Cup, Ted was used a hefeweizen from the world's oldest continuously operating brewery, Weihenstephaner. I am not sure if this was symbolic for the nearby Park Street station was the first subway stop (along with the neighboring Boylston Station) built in the country back in 1897.\nThe Park Street Cup presented itself with a cinnamon and orange aroma from the bitters. The sip contained the Pimm's and lemon flavors at first and the malt from the beer later as the float made its way down to the straw's level. The swallow contained a pleasing bitter flavor that complemented the Pimm's and later the hops as well. As there was a delay in the beer component entering the drink, it was noticeable how it functioned to dry out the drink. A quick stir with the straw spoon would have solved this had I picked up on it earlier, or perhaps the dual level aspect was intentional.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrilpWAyyOrCvc8mhfbRGDID-3SmubWgVsKBYwQ_PP1RQ28gb9owgMHGlczKzGeMnAmBYT_Xug4Tt_zXD-125tRCcjwOvni-LxZxESM72Z8HoUUUkP3HmIgQjmvehTK5-SCK9houzesw/s320/parkstreet617.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrilpWAyyOrCvc8mhfbRGDID-3SmubWgVsKBYwQ_PP1RQ28gb9owgMHGlczKzGeMnAmBYT_Xug4Tt_zXD-125tRCcjwOvni-LxZxESM72Z8HoUUUkP3HmIgQjmvehTK5-SCK9houzesw/s800/parkstreet617.jpg", "comment_count": 0 }, { "title": "mai tai swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/05/mai-tai-swizzle.html", "published": "2011-05-04T16:59:00.004-04:00", "updated": "2017-08-21T19:33:35.978-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "snifter", "technique": "build", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "curacao", "falernum", "grapefruit juice", "lime juice", "pastis", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1 oz Brugal Añejo Rum", "1 oz Pink Grapefruit Juice", "3/4 oz Lime Juice", "1/2 oz Falernum", "1/4 oz Combier Orange Liqueur", "1 barspoon Pernod", "1 dash Angostura Bitters" ], "instructions": "Build in a snifter glass filled with crushed ice. Swizzle to mix, add straws, and garnish with 2 mint sprigs.", "body_text": "1 1/2 oz Smith & Cross Rum\n1 oz Brugal Añejo Rum\n1 oz Pink Grapefruit Juice\n3/4 oz Lime Juice\n1/2 oz Falernum\n1/4 oz Combier Orange Liqueur\n1 barspoon Pernod\n1 dash Angostura Bitters\nBuild in a snifter glass filled with crushed ice. Swizzle to mix, add straws, and garnish with 2 mint sprigs.\nFor my second and last drink at No. 9 Park, I took bartender Ted Kilpatrick's suggestion and tried the Mai Tai Swizzle on the menu. Ted cautioned that the drink was based off of\nDon the Beachcomber's Mai Tai\nthat later gave way to the\nZombie\n. Generally, when one hears of a Mai Tai, one instead thinks of the version that\nRumdood\nobsesses over for good reason; that one was created by Trader Vic and won out historically regardless of whether it was the original Mai Tai or not. The history of the battles can be read in Beach Bum Berry's books or in a good summary written by\nPeguDoug\n.\nThe mint garnish on the Mai Tai Swizzle provided much of the drink's aroma along with the aged rum notes. These aged rum notes soon appeared as a caramel flavor that danced around in the crisp citrus sip. Next, the rums, especially the mighty and funky Smith & Cross, continued on in the swallow along with the spice from the Angostura Bitters, falernum, and Pernod. Here the Pernod functioned as a great accent as it does in the Zombie. Moreover, like the Zombie, this Mai Tai variation ought to have a warning or a limit of 2 per customer for I soon felt the drink's potency and was glad that I was taking the subway home.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOnbVM1M2OsKjEAJpkKK6KWH0JhVTPuBELEHHdYuNoyWZskLYNvT5IXbFrwqqicglSrM2QHUfn8GXkJ7uqcC5lvAr_jkaqW46-gUB5fUAjjpck-Q3UavZ8zolBFs2_tAQUnoQFeN7JEU/s320/maitai618.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOnbVM1M2OsKjEAJpkKK6KWH0JhVTPuBELEHHdYuNoyWZskLYNvT5IXbFrwqqicglSrM2QHUfn8GXkJ7uqcC5lvAr_jkaqW46-gUB5fUAjjpck-Q3UavZ8zolBFs2_tAQUnoQFeN7JEU/s800/maitai618.jpg", "comment_count": 9 }, { "title": "marigold ofrenda", "url": "https://cocktailvirgin.blogspot.com/2011/05/marigold-ofrenda.html", "published": "2011-05-05T15:23:00.003-04:00", "updated": "2017-08-21T19:31:53.845-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Christopher Bostick", "source": "Varnish", "year": null }, "categories": [ "curacao", "lime juice", "tequila" ], "ingredients": [ "2 oz Espolón Tequila Reposado", "1 oz Lime Juice", "3/4 oz Curacao or Triple Sec (Cointreau)", "1/2 oz Light Agave Nectar", "4 oz Cantaloupe (peeled, chopped)", "1/8 tsp Chile de Arbol Powder (Ancho Chili Powder)" ], "instructions": "Muddle cantaloupe, agave nectar, and orange liqueur. Add rest of ingredients and ice, shake, and double strain into cocktail glass (rocks glass). Garnish with an edible marigold flower.", "body_text": "2 oz Espolón Tequila Reposado\n1 oz Lime Juice\n3/4 oz Curacao or Triple Sec (Cointreau)\n1/2 oz Light Agave Nectar\n4 oz Cantaloupe (peeled, chopped)\n1/8 tsp Chile de Arbol Powder (Ancho Chili Powder)\nMuddle cantaloupe, agave nectar, and orange liqueur. Add rest of ingredients and ice, shake, and double strain into cocktail glass (rocks glass). Garnish with an edible marigold flower.\nSince today is Cinco de Mayo and the rest of the world is buzzing about tequila drinks, I figured that we should do our part. Instead of the Cinco de Mayo recipes that we were sent by Espolón (we did make the\nBebida de Puebla\nfrom that collection), we backtracked to one we left off of their Day of the Dead list. Since cantaloupes were on sale, I wanted to make the Marigold Ofrenda created by Christopher Bostick of Varnish in Los Angeles. Probably a better time to make this drink would be in August when ripe, locally harvested melons and marigold flowers are available. On the other hand, the melons we found at Harvest Co-op in Central Square were aromatic and we had a bottle of the Espolón reposado that they sent us a few months ago, so wrong holiday or not, it was time to make this drink.\nSince we lacked a marigold as garnish, the drink smelled of tequila, melon, and hot pepper and lacked some possible floral notes; moreover, Andrea commented that it had a very fresh, rainlike aroma to her. The fruit notes came across in the sip as a pleasing melon and citrus flavor, while the tequila and slight heat from the pepper appeared on the swallow. Note that we used a smokey ancho chili powder for we lacked chile de arbol which I believe is a bit spicier; however, a slight bit of heat when coupled with alcohol goes a long way for me. Finally, I was quite surprised at how soft the swallow ended; perhaps it was the agave nectar and the cantaloupe juice that mellowed the Marigold Ofrenda into a really easy drinking\nMargarita\nvariation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsNtIOFKATFg7IyLLRhZT16AayNQKJH6nl9qyxf4QDAz5iMa9beeGVXA6RK6WunfA5LYsntqvdG2o5-M0bn7K1Sryu3rt9UjNKOSB6hiOh4psMIRXliROyN6jfiXVHgPPZGVU7P16lcE/s320/marigold640.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsNtIOFKATFg7IyLLRhZT16AayNQKJH6nl9qyxf4QDAz5iMa9beeGVXA6RK6WunfA5LYsntqvdG2o5-M0bn7K1Sryu3rt9UjNKOSB6hiOh4psMIRXliROyN6jfiXVHgPPZGVU7P16lcE/s800/marigold640.jpg", "comment_count": 2 }, { "title": "elizabetta", "url": "https://cocktailvirgin.blogspot.com/2011/05/elizabetta.html", "published": "2011-05-05T16:40:00.003-04:00", "updated": "2017-08-21T19:31:14.511-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "amaro nonino", "cynar", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Weller Antique Bourbon", "1 oz Amaro Nonino", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Old Weller Antique Bourbon\n1 oz Amaro Nonino\n1/2 oz Cynar\nStir with ice and strain into a rocks glass. Garnish with a grapefruit twist.\nTwo Tuesdays ago, I went over to Bergamot for drinks. For my first cocktail, I asked Kai Gagnon to make me the Elizabetta from the cocktail menu. When I inquired about the name, Kai explained that it is a reference to one of the daughters in the Nonino family that Paul Manzelli, the head bartender, has a crush on. Kai mentioned that her name is actually spelled \"Elisabetta\" but the other spelling variation won out. Previously, the drink had gone through a few metamorphoses including being the Union (after nearby Union Square) which contained Punt e Mes instead of one of the liqueurs.\nThe Elizabetta started with a grapefruit oil aroma; Kai stressed that he found grapefruit to be the most complementary twist for this drink and was upset that a local magazine had written up as an orange one. Perhaps it is the Cynar component calls out for the grapefruit twist for Evan Harrison also chose one for his Cynar-laden\nPeralta\n. Underneath the citrus oil was a sip containing the Amaro Nonino's caramel and the Old Weller Bourbon's malt flavors. Next, the swallow brought the Cynar and Amaro Nonino's herbal notes and the heat from the whiskey. Overall, the Elizabetta was rich and complex but not overly sweet like I first imagined the drink would be given that it is half liqueurs; I assume that the balance was dried out considerably by their choice of overproof whiskey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcUxQQ-79SlgxacJbq-v33Azq1HpWmAV1Pd0FaxV-0HfzpdGjcF3D0TG_5IaiRUDBIfQVG9aSNbfBVBCbX3Ewmvxp8Pr1lehkC7qac2oY3nU3ayIze4UfcYryQ000Up8qLmNCblB63Bk/s320/elizabetta619.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcUxQQ-79SlgxacJbq-v33Azq1HpWmAV1Pd0FaxV-0HfzpdGjcF3D0TG_5IaiRUDBIfQVG9aSNbfBVBCbX3Ewmvxp8Pr1lehkC7qac2oY3nU3ayIze4UfcYryQ000Up8qLmNCblB63Bk/s800/elizabetta619.jpg", "comment_count": 0 }, { "title": "restaurateur", "url": "https://cocktailvirgin.blogspot.com/2011/05/restaurateur.html", "published": "2011-05-06T15:36:00.004-04:00", "updated": "2017-08-21T19:30:15.781-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Andrew Mitchell", "source": "Rickhouse", "year": null }, "categories": [ "#bergamot", "chartreuse (yellow)", "fernet-branca", "gin", "ginger beer", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Fernet Branca", "1/2 oz Yellow Charteuse", "3/4 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a highball glass filled with ice. Top with ginger beer, add a straw, and garnish with a lime wheel.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Fernet Branca\n1/2 oz Yellow Charteuse\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a highball glass filled with ice. Top with ginger beer, add a straw, and garnish with a lime wheel.\nFor my second drink at Bergamot two Tuesdays ago, I asked Kai Gagnon about what drinks he has been excited about lately. Kai suggested the Restaurateur for it makes good use of their housemade ginger beer. The original was created by Andrew Mitchell of San Francisco's Rickhouse, and the Bergamot version increases the gin from one to one and a half ounces and removes the three pieces of freshly muddled ginger for their ginger beer is extra potent. Since I had heard good things on Twitter about Bergamot's version of this drink (perhaps it was the\nDudeKicker\n's feed), I decided to give it a try.\nThe freshly cut lime wheel contributed greatly to the Restaurateur's aroma. Moreover, the lime juice quotient contributed a crisp citrus aspect to the sip that was followed by strong and complementary ginger and Fernet Branca notes on the swallow. While the Beefeater Gin and Yellow Chartreuse were detectable, they played more of a supportive role to the other more dominant flavors in the mix. Finally, if I were to compare the Restaurateur to any other drink I have had, I would say that it is a gussied up and more genteel\nFernet Buck\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fb96xgD_MhgIhRGryLmZ2WK6tXsNf1-kI8Sn1lW6J8jglTDOIBv-0wsyxIC91dZjfEXXq9luipAR6tM5UOVNu-kH6zPE5d7Jp77tJzeAXUebGKJQvYIfM4xI962pXv2bmYTmkWBIDOA/s320/restauranteur620.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fb96xgD_MhgIhRGryLmZ2WK6tXsNf1-kI8Sn1lW6J8jglTDOIBv-0wsyxIC91dZjfEXXq9luipAR6tM5UOVNu-kH6zPE5d7Jp77tJzeAXUebGKJQvYIfM4xI962pXv2bmYTmkWBIDOA/s800/restauranteur620.jpg", "comment_count": 0 }, { "title": "aston martin", "url": "https://cocktailvirgin.blogspot.com/2011/05/aston-martin.html", "published": "2011-05-06T16:03:00.002-04:00", "updated": "2017-09-22T11:48:17.358-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Yanni Kehagiaras", "source": "Nopa", "year": null }, "categories": [ "benedictine", "gin", "sherry" ], "ingredients": [ "1 1/2 oz Dry Sherry (3/4 oz Lustau Dry Amontillado, 3/4 oz Lustau Dry Oloroso)", "3/4 oz Dry Gin (Cascade Mountain)", "1/2 oz Benedictine" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist. Rolls Royce Cocktail", "body_text": "1 1/2 oz Dry Sherry (3/4 oz Lustau Dry Amontillado, 3/4 oz Lustau Dry Oloroso)\n3/4 oz Dry Gin (Cascade Mountain)\n1/2 oz Benedictine\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Wednesdays ago, I was reading the May/June issue of\nImbibe\nmagazine and spotted the Aston Martin. The drink was created by San Francisco's Nopa bar manager Yanni Kehagiaras, and it drew me in with its aperitif-like style. Yanni based the drink off of the\nRolls Royce Cocktail\nwhich I have not had, but the basic premise reminded me of the\nStephen's Cocktail\nwhich we quaffed last year.\nThe Aston Martin greeted me with a fresh lemon oil scent that balanced the sherry's nutty aroma. The sip was grape from the sherry and somewhat dry, and the sherry notes continued in the swallow as a nuttiness that accompanied the Benedictine's spice. Moreover, the Benedictine lingered on as an aftertaste along with the gin notes. I quite enjoyed how the Benedictine complemented the predominant sherry flavor, and the gin functioned well to add a little backbone to the drink. Overall, the Aston Martin had a rather light feel for it was more than half sherry and could function as either an aperitif or as nightcap when a full strength drink would be too much.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcSKO0Tdwnoy80_yH1UAY1m1DwgEFfxuvBxWAWwFvu6wL5S43r8VyLSEk-3SbNX2V0eUsMhpqaYQutEbuRBEjHbsn-ShTcnbnHIrKUwimVGnwOgQIFU-KfyT3nMqcz4HyJmLtYkSi9aU/s320/astonmartin624.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcSKO0Tdwnoy80_yH1UAY1m1DwgEFfxuvBxWAWwFvu6wL5S43r8VyLSEk-3SbNX2V0eUsMhpqaYQutEbuRBEjHbsn-ShTcnbnHIrKUwimVGnwOgQIFU-KfyT3nMqcz4HyJmLtYkSi9aU/s800/astonmartin624.jpg", "comment_count": 2 }, { "title": "kingston fizz", "url": "https://cocktailvirgin.blogspot.com/2011/05/kingston-fizz.html", "published": "2011-05-08T12:49:00.005-04:00", "updated": "2017-08-21T19:28:20.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "dry shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "egg white", "lime juice", "pastis", "pimento dram", "rum", "soda" ], "ingredients": [ "1 1/2 oz Rum (Appleton V/X)", "3/4 oz Lime Juice", "1/2 oz Allspice Dram", "1/4 oz Pastis (or Absinthe)", "2 dash Angostura Bitters", "1 Egg White" ], "instructions": "Dry shake without ice, then add ice and shake again. Add 2 oz of Coca Cola to a Fizz Glass (or other 8 oz sized glass), and strain shaker's contents over the top. Rinse ice cubes in shaker with 1/2 oz more Coke and strain foam on top of drink. Add straw.", "body_text": "1 1/2 oz Rum (Appleton V/X)\n3/4 oz Lime Juice\n1/2 oz Allspice Dram\n1/4 oz Pastis (or Absinthe)\n2 dash Angostura Bitters\n1 Egg White\nDry shake without ice, then add ice and shake again. Add 2 oz of Coca Cola to a Fizz Glass (or other 8 oz sized glass), and strain shaker's contents over the top. Rinse ice cubes in shaker with 1/2 oz more Coke and strain foam on top of drink. Add straw.\nFor Mixoloseum's Thursday Drink Night two weeks ago, I decided to act on an idea I had been mulling over for a Fizz. About a month before, we were sitting at No. 9 Park talking to bartender Ted Kilpatrick. Ted had just made me his Angostura-heavy take on the Cuba Libre, the\nMentirita\n, and we began discussing other ways the drink could be improved. One drink I mentioned was the\nMandeville\nand how the touch of Pernod in the drink was quite complementary to the spice notes in Coca Cola beside donating a slight Tiki feel to the drink. Since Ted is a fan of egg white-laden Jerry Thomas-style Fizzes, such as his\nMorning Glory Fizz\nvariation, I later thought of including an egg white into the drink. Actually the concept of a Coca Cola morning rejuvenator is close to my heart for Coke was my breakfast for a good part of grad school. Combining all of these elements together, I opted for a Jamaican instead of a Cuban direction with my version. When I needed a name,\nColonel Tiki\ncame to the rescue in the Mixoloseum chat room and proposed the name the Kingston Fizz.\nIn the Kingston Fizz, the anise notes from the pastis contributed to the Fizz's aroma. Next, the sip offered up a sweet caramel and lime flavor that was chased by a smooth swallow with a hint of spice. Indeed, the egg white took the rough edges off of this drink and made it into a delightfully easy drinking Fizz. Recently, there was an interesting article in the\nWashington Post\nabout the Rum & Coke and Cuba Libre; there, D.C. bartender and author Derek Brown \"dub[bed] the rum and Coke the drink of the shiftless, idle and indolent.\" Instead of being a wild party drink like the Rum & Coke, I could definitely see the Kingston Fizz being both a morning recooperative as well as a stylish way to celebrate a classic mixed drink during the other waking hours as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DRFpWjBG0txilZv_zT0J7rLZNJ1sGCgp9I2aM7Qa8sEPsxwW2-Uj7gLFqAIg2HaK50NZbVMHarOpYVPmHwSLa8L8FjbfUW2kEIWy7fUuhz450i_LYnlzMFGdQK-cmPwawvZeqhOTM7g/s320/kingston627.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DRFpWjBG0txilZv_zT0J7rLZNJ1sGCgp9I2aM7Qa8sEPsxwW2-Uj7gLFqAIg2HaK50NZbVMHarOpYVPmHwSLa8L8FjbfUW2kEIWy7fUuhz450i_LYnlzMFGdQK-cmPwawvZeqhOTM7g/s800/kingston627.jpg", "comment_count": 2 }, { "title": "pompadour", "url": "https://cocktailvirgin.blogspot.com/2011/05/pompadour.html", "published": "2011-05-08T15:14:00.004-04:00", "updated": "2017-08-21T19:27:42.489-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Frank Meier", "source": "The Artistry Of Mixing Drinks", "year": 1934 }, "categories": [ "lemon juice", "pineau des charentes", "rum" ], "ingredients": [ "1/2 St. James Rhum (1 1/2 oz J.M. Rhum Ambre)", "1/2 Pompadour Pineau des Charentes (1 1/2 oz Chateau de Beaulon)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/2 St. James Rhum (1 1/2 oz J.M. Rhum Ambre)\n1/2 Pompadour Pineau des Charentes (1 1/2 oz Chateau de Beaulon)\nJuice 1/4 Lemon (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Fridays ago, we wanted to make use of our new purchase of a bottle of Pineau des Charentes. Pineau is a fortified wine that is a blend of grape must and Cognac eau de vie which is then aged in oak barrels; the end result is sweet and full bodied and often drank as an aperitif. For a recipe, I chose the Pompadour from Frank Meier's 1934\nThe Artistry Of Mixing Drinks\nwhich pairs the Pineau with an aged rhum agricole and balances its sweetness with lemon juice. It might seem odd that a drink created in France would use rum as the base spirit, but Meier was an American who traveled to Europe to continue his trade during Prohibition, and the rum he used was made in the French colony of Martinique.\nWith the format of rum, sweet fortified wine, and citrus, the Pompadour reminded me of the\nFig Leaf\n, but the lemon and Pineau took the drink in a very different direction than the Fig Leaf's lime and sweet vermouth. The Pompadour's nose contained citrus notes with a little bit of brininess from the rhum agricole. The Pineau des Charentes' wine flavors entered into both the sweet lemony sip and the dry, funky rum-containing swallow. The Pineau performed a great job of balancing both the lemon's crispness and the rhum's hogo notes; moreover, without the Pineau, I doubt that rhum agricole and lemon would have worked together as superbly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGQdS7jqwkzVZ3gZMTx6M-2CRk_NrgkfSfsCEycMIaD9JZY2EpsU1c_DcwG_usBNQvOneljxUbYgEIad-mD2u7JnuzcNSZtNpIPRD7h4ddUPJs1U181MrOruMdTpum8Oy6h0N0LdK6W8/s320/pompadour630.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGQdS7jqwkzVZ3gZMTx6M-2CRk_NrgkfSfsCEycMIaD9JZY2EpsU1c_DcwG_usBNQvOneljxUbYgEIad-mD2u7JnuzcNSZtNpIPRD7h4ddUPJs1U181MrOruMdTpum8Oy6h0N0LdK6W8/s800/pompadour630.jpg", "comment_count": 2 }, { "title": "strawberry's revival", "url": "https://cocktailvirgin.blogspot.com/2011/05/strawberrys-revival.html", "published": "2011-05-09T15:43:00.003-04:00", "updated": "2017-08-21T19:26:21.346-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Brian MacGregor", "source": "Jardinière", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1-2 Strawberries (medium sized, hulled & quartered)", "1 1/2 oz Rye (Redemption)", "3/4 oz Lemon Juice", "1/2 oz Demerara Simple Syrup", "1/2 oz Absinthe Verte (La Muse Verte)", "2 dash Angostura Bitters" ], "instructions": "Muddle strawberries. Add rest of ingredients and ice, shake, and double strain into a rocks glass.", "body_text": "1-2 Strawberries (medium sized, hulled & quartered)\n1 1/2 oz Rye (Redemption)\n3/4 oz Lemon Juice\n1/2 oz Demerara Simple Syrup\n1/2 oz Absinthe Verte (La Muse Verte)\n2 dash Angostura Bitters\nMuddle strawberries. Add rest of ingredients and ice, shake, and double strain into a rocks glass.\nThe other drink I made that Friday night was the Strawberry's Revival from\nAbsinthe Cocktails\n. The recipe was created by Brian MacGregor of San Francisco's Jardinière, and while our book lists it as a strawberry and absinthe-flavored rye Sour, apparently Brian used to make it with single malt Scotch, namely Glenrothes 1991. I stuck to the recipe in the book and made the drink with Redemption Rye though.\nThe drink contained a strong strawberry aroma that was punctuated by the absinthe's botanicals. On the sip, the lemon's fruitiness combined with the strawberry and whiskey malt flavors; next, the lemon's crispness, the rye's heat, and the absinthe appeared on the swallow. The absinthe worked really well in the Strawberry's Revival to balance the strawberry by adding a nice herbaceous flavor at the end similar its effect in the\nSbagliato Grosso\nand the\nCantante Para Mi Vida\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1M-wgBN3Vin8hMvqXFS6hvUbFaaMICoqBKj1xF13wtJjkEKSvVzt0AIqiFujJb4k96oc-G5kCzJ0PFuTja-jX7yaQkJlNpIuccmxoehKpTSRkV1gT-r07474mRCzq_yJl3FEBgwVko-0/s320/strawberry632.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1M-wgBN3Vin8hMvqXFS6hvUbFaaMICoqBKj1xF13wtJjkEKSvVzt0AIqiFujJb4k96oc-G5kCzJ0PFuTja-jX7yaQkJlNpIuccmxoehKpTSRkV1gT-r07474mRCzq_yJl3FEBgwVko-0/s800/strawberry632.jpg", "comment_count": 0 }, { "title": "pulitzer", "url": "https://cocktailvirgin.blogspot.com/2011/05/pulizter.html", "published": "2011-05-10T16:28:00.004-04:00", "updated": "2017-08-21T19:25:41.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Bulleit Rye", "1 oz Martini & Rossi Sweet Vermouth", "1 oz Aperol" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Bulleit Rye\n1 oz Martini & Rossi Sweet Vermouth\n1 oz Aperol\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Sundays ago, Andrea and I ventured down to Eastern Standard for dinner as there was no home game in the Fenway neighborhood that evening. For my first drink, I asked bartender Josh Taylor for the Pulitzer which recently appeared on the menu. Josh described the drink as something in the\n1794\n,\nBoulevardier\n,\nContessa\n, and\nNegroni\nfamily, but when I asked him about the drink's name, he was unsure and told me to consult head bartender Kevin Martin. Kevin described how bar manager Jackson Cannon had always desired to name a drink the Pulitzer; this is not surprising since Jackson grew up in a family of award-winning journalists including his father and his brother. Moreover, Kevin described that when Jackson tried this drink, he declared it was a prize winner! Josh commented how they wanted to use Bulleit Rye, but while it is a spicy whiskey, it is a little thin in relation to other ryes. To bolster this lack of body, they added sweet vermouth and Aperol, accented the drink with orange oil, and the rest is history.\nThe oils from the citrus twist greeted the nose and prepared the taste buds for the Aperol and vermouth's rhubarb and orange flavors on the sip. While the rye contributed grain flavors on the sip, it was the spice on the swallow that worked rather well in the drink where it combined with the sweet vermouth and Aperol to to conjured up a delightfully tangy note. While I drank the Pulitzer, I spied Drink's Josey Packard and poet Jill McDonough at the corner of the bar with a guest. I later discovered that they were entertaining an actual Pulitzer prize winner as I was serendipitously entertaining my cocktail. And yes, their guest did opt for the same drink as a starting point as well!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmlV4sNtumWXdWxci2wYDvnIpH3MTckwdm5nP0TDenlqfYyUnDFqp0MP3lYEWOCws_F6Yxm0NsSUTvU2_RWfCmcwthBvvl5PdrgMiIzKrtqFpyitZZzOJt5v4tLJP_AjXLGU807PDT1o/s320/pulitzer633.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmlV4sNtumWXdWxci2wYDvnIpH3MTckwdm5nP0TDenlqfYyUnDFqp0MP3lYEWOCws_F6Yxm0NsSUTvU2_RWfCmcwthBvvl5PdrgMiIzKrtqFpyitZZzOJt5v4tLJP_AjXLGU807PDT1o/s800/pulitzer633.jpg", "comment_count": 1 }, { "title": "pamlico", "url": "https://cocktailvirgin.blogspot.com/2011/05/pamlico.html", "published": "2011-05-11T15:28:00.002-04:00", "updated": "2017-08-21T19:25:10.689-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Dave Cagle", "source": "B-Side Lounge", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "gin", "ginger beer", "lime juice", "rum (white)" ], "ingredients": [ "1 1/2 oz White Rum (DonQ or Tommy Bahama)", "3/4 oz Beefeater Gin", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice. Top with ginger beer, garnish with a lime wedge, and add a straw.", "body_text": "1 1/2 oz White Rum (DonQ or Tommy Bahama)\n3/4 oz Beefeater Gin\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice. Top with ginger beer, garnish with a lime wedge, and add a straw.\nFor my second drink at Eastern Standard, I asked bartender Josh Taylor for the Pamlico. Josh explained that the drink was created at the legendary B-Side Lounge and made its way on to early Eastern Standard cocktail menus when there were a few B-Side veterans behind the bar. The next day, Andrea and I found ourselves sitting at the bar at Toro with bartender Andy McNees. Since Andy was a B-Side alumni (and perhaps one of the early Eastern Standard bartenders that Josh was referring to), I asked him about the history of the Pamlico. Andy described how the drink was created by Dave Cagle (now of Deep Ellum) and modeled after Trader Vic's Cuba Libre Variation where the Coke was switched out for ginger beer. Moreover, the highball was named by bartender Paul Gowen (now a school teacher) after the islands in the Outer Banks where Blackbeard was rumored to have buried his treasure.\nThe Pamlico greeted the nose with a lime and gin aroma. While the sip was a crisp lime flavor, the swallow contained a combination of the rum, ginger, and gin notes. Overall, the Pamlico was refreshing and reminded me of a lot of the\nSuffering Bastard\nvariation we made from Beach Bum Berry's\nGrog Log\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUi_pKXP9QQwyjTBMBf1OmWckFv7iqNy4TnhUFoHg3ejxzwSwLWjkwl0u3Ml7F_BSAU4JaZbQJaUG0Vi3n-CHN7ZxcaGCxsVF-enXGWm-wq3iUNydnLKohc4CKZSEBhDEV3fXz_KxC8eM/s320/pamlico634.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUi_pKXP9QQwyjTBMBf1OmWckFv7iqNy4TnhUFoHg3ejxzwSwLWjkwl0u3Ml7F_BSAU4JaZbQJaUG0Vi3n-CHN7ZxcaGCxsVF-enXGWm-wq3iUNydnLKohc4CKZSEBhDEV3fXz_KxC8eM/s800/pamlico634.jpg", "comment_count": 0 }, { "title": "pink poodle", "url": "https://cocktailvirgin.blogspot.com/2011/05/pink-poodle.html", "published": "2011-05-11T16:16:00.002-04:00", "updated": "2017-08-21T19:24:37.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "toro" ], "serving_style": null, "glassware": "rocks glass", "technique": "dry shake", "attribution": { "creator": "Andy McNees", "source": "Toro", "year": null }, "categories": [ "#toro", "cachaça", "egg white", "grenadine", "lemon juice", "lime juice" ], "ingredients": [ "2 oz Beija Cachaça", "1 1/2 oz Grenadine", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1 Egg White" ], "instructions": "Dry shake without ice and then shake with ice. Strain into a rocks glass partially filled with fresh ice, and add straws and a cherry.", "body_text": "2 oz Beija Cachaça\n1 1/2 oz Grenadine\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1 Egg White\nDry shake without ice and then shake with ice. Strain into a rocks glass partially filled with fresh ice, and add straws and a cherry.\nTwo Mondays ago, Andrea and I traveled down to the Southend to eat at Estragon. Since their bartender was out sick, after dinner, we wandered over to Toro for drinks and dessert. We were lucky that bartender Andy McNees was working that night for I had not sat at his bar in quite a while. Andy was a part of our early memories of Eastern Standard and our middle memories of Green Street, but any time I passed by Toro, it was either too crowded or Andy was not working that night. Alas, late Monday night was a sweet spot and soon two seats opened up at the bar.\nFor a drink, I picked the Pink Poodle off of the menu. The drink called out to me for it reminded me of a cachaça version of the\nPink Lady\n. Moreover, it seemed right to have Andy serve it for he was there when I had my first\nClover Club\nwhich is a similar pink egg white-laden cocktail. Here, the cachaça contributed greatly to the Pink Poodle's aroma along with a fruit notes from the grenadine and citrus. Moreover, the spirit donated a grassiness to the sweet and citrussy sip and a funkiness on the swallow. Indeed, these extra notes in the cachaça made the Pink Poodle rather interesting to drink even after the egg white smoothed out the flavors. The only change I would make would be to reduce the grenadine down to an ounce for the drink was a tad on the sweet side for me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjb0x_WQCaLgEnY8yHiqwDsPMQiptUuD1vQDhlSfGYswYOPIUQBcRVhUzeiIoMQEgUxRb-mZHMUpD0wo1nK1yOk9OOYbY2p2GtPZoyWZkjhSI4XDjaeqH1vKM15xaQooy6R1m5pUW4kdM/s320/pinkpoodle635.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjb0x_WQCaLgEnY8yHiqwDsPMQiptUuD1vQDhlSfGYswYOPIUQBcRVhUzeiIoMQEgUxRb-mZHMUpD0wo1nK1yOk9OOYbY2p2GtPZoyWZkjhSI4XDjaeqH1vKM15xaQooy6R1m5pUW4kdM/s800/pinkpoodle635.jpg", "comment_count": 0 }, { "title": "needle in the hay", "url": "https://cocktailvirgin.blogspot.com/2011/05/needle-in-hay.html", "published": "2011-05-12T15:37:00.003-04:00", "updated": "2017-08-21T19:23:43.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "toro" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Andy McNees and Ian", "source": "Toro", "year": null }, "categories": [ "#toro", "bitters (other)", "cherry brandy", "grapefruit juice", "whiskey" ], "ingredients": [ "1 oz Berkshire Mountain Distillers Corn Whiskey", "1 oz Cherry Heering", "1 oz Martini & Rossi Rose Vermouth", "1 oz Grapefruit Juice", "1 dash Bittermens Burlesque Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Berkshire Mountain Distillers Corn Whiskey\n1 oz Cherry Heering\n1 oz Martini & Rossi Rose Vermouth\n1 oz Grapefruit Juice\n1 dash Bittermens Burlesque Bitters\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nOne of the other drinks we had at Toro was the Needle in the Hay. Bartenders Andy McNees and Ian created and named the drink, respectively, and modeled the drink after the\nBlood and Sand\n. Instead of Scotch, Andy chose a whiskey made here in Massachusetts by the Berkshire Mountain Distillers. The whiskey is made out of corn harvested within 2 miles of the distillery and is aged with oak and cherry wood. With two other swaps of rose vermouth and grapefruit juice for the traditional sweet vermouth and orange juice, the Needle in the Hay was born.\nThe drink started with an orange aroma from the twist. The cherry flavors played a large role where it paired with the grapefruit in the sip and the whiskey in the swallow. Moreover, I was impressed at how well the rose vermouth complemented the Cherry Heering. Over all, the Needle in the Hay was a little crisper and sharper than the original given that grapefruit juice and rose vermouth are more distinctive than orange juice and sweet vermouth in the original.\nPost note:\nAmi Li, one of the blog readers, tweeted about how I missed the Elliot Smith song reference in the drink's name. Thanks for the factoid!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrosC34Y_e1e2UeIRiqWxDTh9ldeK_jHHnj2kfPDe5AqE_77oof7prh9snpHz_JFBgCmLEuqC1GuL9FbfXoaw0FYaqQNGI9h4PdKgvkRonySCMdIOq2X-gWpLMXrwEX7HY8nTjZ8kOhE/s320/needlein639.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrosC34Y_e1e2UeIRiqWxDTh9ldeK_jHHnj2kfPDe5AqE_77oof7prh9snpHz_JFBgCmLEuqC1GuL9FbfXoaw0FYaqQNGI9h4PdKgvkRonySCMdIOq2X-gWpLMXrwEX7HY8nTjZ8kOhE/s800/needlein639.jpg", "comment_count": 0 }, { "title": "duke", "url": "https://cocktailvirgin.blogspot.com/2011/05/duke.html", "published": "2011-05-13T13:41:00.002-04:00", "updated": "2024-12-31T13:04:47.413-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "champagne", "drambuie", "egg", "lemon juice", "orange juice" ], "ingredients": [ "1/2 Drambuie (1 1/2 oz)", "1/4 Orange Juice (3/4 oz)", "1/4 Lemon Juice (3/4 oz)", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a medium-sized glass with a dash of Champagne (1 oz Gloria Ferrer Sonoma Brut). I garnished with orange zest.", "body_text": "1/2 Drambuie (1 1/2 oz)\n1/4 Orange Juice (3/4 oz)\n1/4 Lemon Juice (3/4 oz)\n1 Egg\nShake once without ice and once with. Strain into a medium-sized glass with a dash of Champagne (1 oz Gloria Ferrer Sonoma Brut). I garnished with orange zest.\nWednesday last week, I was looking through the\nCafé Royal Cocktail Book\nand spotted the Duke. The drink caught my eye for the spirit in the drink was Drambuie in an intriguing Diamond Royal Fizz. Besides providing most of the alcoholic kick to the drink, the Drambuie donated all the sweetness as well to balance the citrus and sparkling wine components. I was curious as to the origins of the drink's name and had to look up how the Duke fell into the Drambuie lore of Prince Charles Edward Stuart and Captain John MacKinnon. Other Drambuie drinks I have made have honored either the Prince who created Drambuie, such as\nBonnie Prince Charles\nand\nPrince Edward\n, or the captain who gave the Prince sanctuary and was gifted the recipe, such as the\nMacKinnon\n. Of the two major dukes in the story, it is unlikely that this drink was named after the Duke of Cumberland who pursued but failed to capture the Prince; on the other hand, the drink was most likely named after the Duke of Perth, James Drummond, who MacKinnon served under.\nThe Duke possessed a honey, Scotch, and orange aroma. The whole egg donated a creaminess to the citrus and honey sip, and the sparkling wine paired with the Drambuie's Scotch base and dried out the swallow. Of the two citrus elements, the Duke was more orange than lemon flavored; in addition, when the drink was colder, the citrus and sparkling wine notes shaped the drink more, but as the drink warmed up, the Scotch notes came to the front. With the egg, citrus, and liqueur components, the drink somewhat reminded me of the green Chartreuse-based\nSt. Germain\n, and of the previous Drambuie drinks mentioned above, the Duke reminded me the most of the MacKinnon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh668O6cRbxYe4PdYi0HCQTHGFecXGWb4hq5fHsDO7w8o2HdTtyhmv2aVVPXsvLlUnTofsQQ_aTVOulQkeb8YX6Mj1YeA26t93yAP_UOEp4mHwILnMj_lJy5QhADrmfzKwn8baDteU79q8/s320/duke641.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh668O6cRbxYe4PdYi0HCQTHGFecXGWb4hq5fHsDO7w8o2HdTtyhmv2aVVPXsvLlUnTofsQQ_aTVOulQkeb8YX6Mj1YeA26t93yAP_UOEp4mHwILnMj_lJy5QhADrmfzKwn8baDteU79q8/s800/duke641.jpg", "comment_count": 0 }, { "title": "tamarind whiskey sour", "url": "https://cocktailvirgin.blogspot.com/2011/05/tamarind-whiskey-sour.html", "published": "2011-05-13T16:16:00.006-04:00", "updated": "2017-08-21T18:38:49.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Andy Ricker", "source": "Food & Wine: Cocktails 2011", "year": 2011 }, "categories": [ "lime juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Bulleit)", "1 oz Lime Juice", "1/2 oz Tamarind Purée mixed with 1/2 oz Hot Water", "1 tsp Tamarind Concentrate mixed with 1/3 oz Hot Water", "1/2 oz Rich (2:1) Simple Syrup", "1 oz Jaggery Syrup (1:1)" ], "instructions": "Shake with ice and strain into a Double Old Fashioned glass. Garnish with an orange slice and a cherry.", "body_text": "1 1/2 oz Bourbon (Bulleit)\n1 oz Lime Juice\n1/2 oz Tamarind Purée mixed with 1/2 oz Hot Water\n1 tsp Tamarind Concentrate mixed with 1/3 oz Hot Water\n1/2 oz Rich (2:1) Simple Syrup\n1 oz Jaggery Syrup (1:1)\nShake with ice and strain into a Double Old Fashioned glass. Garnish with an orange slice and a cherry.\nAfter the Duke on Wednesday, I was still in the mood for another drink. Therefore, I picked up our new\nFood & Wine: Cocktails 2011\nand decided on the Tamarind Whiskey Sour. The Sour was created by Andy Ricker, and the drink must work splendidly with the cuisine at Pok Pok, the Thai restaurant in Portland, Oregon, especially since Andy works in the kitchen there as an award-winning chef. Since I did not have any tamarind purée, I used tamarind concentrate which can be found in most Indian supermarkets. As the stuff is really potent, I figured that it definitely needed to be scaled back a bit to equate to the purée. Another possibility was to make my own tamarind paste out of dried tamarind blocks like we did for the\nPattaya Punch\n; however, the concentrate required no additional prep time and thus won out. Another change I made was in the sweetener. While I could have used rich simple syrup, I was anxious to try the jaggery syrup I had just made and reduced the amount of water in the recipe accordingly. Jaggery is a traditional Asian, African, Caribbean, and Latin American unrefined sugar made from either sugar cane or palm tree. Beside sugars, jaggery also contains minerals, protein, and whatever else would be in nonrefined sugar cane pressings or palm tree sap, and the result is a dark, rich, and flavorful product that reminds me a little of molasses and maple syrup when dissolved. Jaggery syrup might be closer to what they use at Pok Pok than the rich simple syrup in the book; one Portland\nblog\nclaims that they use palm sugar syrup to make this drink. In addition, this substitution was one that David Wondrich would most likely smile upon (Wondrich discusses jaggery in his\nPunch\nbook).\nThe Tamarind Whiskey Sour provided a dark Bourbon aroma. The sip was a complex tart fruit flavor from the lime pairing with the tamarind, and the tamarind continued on in the swallow where its zing, jaggery's funkiness, and the Bourbon's heat and barrel notes rounded out the drink. Indeed, the tamarind added a level of tart complexity to the drink that cannot be achieved with citric acid-based juices alone. Moreover, I could definitely see this drink pairing elegantly with either Thai or Indian food beside being enjoyed on its own as a delicious Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizg9k2QzWofHJpjK4k7WWzj9CaLulRvoBoUEMu4DOVXbAHgKZY3yK4w6ty78bCagapRO87xGpAE_fgqx8jKRHx8XaRrfSkFvLAXc8Oe-0m5ViRyD58lm_VyawqJc2Uxkhy2tfKaFxlYLo/s320/tamarind642.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizg9k2QzWofHJpjK4k7WWzj9CaLulRvoBoUEMu4DOVXbAHgKZY3yK4w6ty78bCagapRO87xGpAE_fgqx8jKRHx8XaRrfSkFvLAXc8Oe-0m5ViRyD58lm_VyawqJc2Uxkhy2tfKaFxlYLo/s800/tamarind642.jpg", "comment_count": 3 }, { "title": "lilac domino", "url": "https://cocktailvirgin.blogspot.com/2011/05/lilac-domino.html", "published": "2011-05-15T22:49:00.003-04:00", "updated": "2017-08-21T18:38:11.375-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "chartreuse (yellow)", "creme de violette", "gin", "lemon juice" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Flores de Mayo: Floral Cocktails.\" (MxMo LVII), was picked by Dave of the\nBarman Cometh\nblog. Dave's challenge was \"to feature a cocktail that highlights a floral flavor profile or includes a floral derived ingredient, whether home-made or off the shelf.\"\nThis month's theme was easy to pick an ingredient for as I had just purchased a bottle of Crème Yvette but had not found a reason to open it yet. This liqueur created in 1890 falls under the general category of Crème de Violette; beside violet flower, Crème Yvette includes berries, citrus peel, and honey to make a rounder profile than the Rothman & Winter Crème de Violette. Crème Yvette had been defunct for a few decades before Cooper Spirits, the people who make Saint Germain, resurrected the recipe and brought it into production. I first\ntasted\nthe liqueur at Tales of the Cocktail in 2009 and the company dithered for a bit as they perfected the recipe and the packaging and finally released it a little over a year later.\nIt was time to open our bottle, but first a recipe! One of the drinks that caught my eye in the past was the Lilac Domino in the 1937\nCafé Royal Cocktail Book\n. The drink was created by Lilian Gerrard, an UK bartender, and the recipe falls somewhere between an\nAviation\nand a\nStar Daisy\n. Like the Star Daisy,\nBlue Skies\n, and\nPink Lady\n, the base was a mix of gin and apple brandy (here Calvados instead of applejack). For the sweet and sour components, the Lilac Domino balances the floral Crème Yvette and herbal Yellow Chartreuse with lemon juice. The recipe is as follows:\nLilac Domino\n• 1/3 Calvados (1 oz Morin Selection)\n• 1/3 Gin (1 oz Knockabout)\n• 1/6 Yellow Chartreuse (1/2 oz)\n• 1/6 Crème Yvette (1/2 oz)\n• Juice of 1/4 Lemon (1/2 oz)\nShake with ice and strain into a cocktail glass. Garnish with a cocktail cherry (Luxardo).\nIn the drink, the Crème Yvette paid dividends in the aroma for it donated both floral and berry notes. The sip was rich with fruit flavor that was a medley of lemon, berry, and apple. Next, the swallow was full of botanical elements from the gin, Chartreuse, and violet liqueur. With lilacs in bloom this past week or two, I knew that the drink was not very similar in aroma; however, the color of this drink was indeed reminiscent of many lilac varietals.\nWell, that explains the lilac part of the drink's name, but the domino aspect? The domino here is not the game piece tile, but a small mask that covers around the eyes like one worn during a carnival or masquerade. A lilac one? Well,\nLilac Domino\nwas the name of an operetta that was first performed on stage in 1912 where a gambling count falls in love with a noblewoman wearing that mask at a masquerade ball. To line it up with the recipe, the musical was released as a movie in the UK in 1937, the same year the\nCafé Royal Cocktail Book\nwas published.\nSo a little bit of love, flowers, and intrigue all facilitated by a spot of booze. Thanks to Dave for bringing this theme into bloom and to Paul Clarke for keeping the florist shop open this late at night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVWUL1dlOwayPOpV7Cp1_4QzlejGDAGx5olShnNHR2VUYjgyYNgoG9a0qqMF6xuxYuWa_RN3iLj2K4mFBQdZIDbZL8IXixLljAKeXKm4duMeP38KjU252k7j25YphNap3FS_nWHrSiTA/s320/lilac655.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8Rt8GWlE6uKZGf0UZU4O1kUfe3_oq_EryPbZEPpRxVR9pl3bu1xgTM2G4i9lmBNfQ5iUEYcPhvsoO5FMoL672lg7C_xfhMyUBVLNUV0Ls6G01D9mLq2qS96axeyFQLXTewLVnvOM8is/s320/lilacdomino.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 4 }, { "title": "[montresor]", "url": "https://cocktailvirgin.blogspot.com/2011/05/montresor.html", "published": "2011-05-16T14:11:00.004-04:00", "updated": "2017-08-21T18:36:58.619-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "bitters (aromatic)", "cognac", "sherry", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz El Maestro Sierra 12 Year Old Amontillado Sherry", "1 oz High West Double Rye", "1 oz Frapin VS Cognac", "1 dash Simple Syrup (under 1/4 oz)", "3 dash Smoking Ban Bitters (sub Angostura)" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.", "body_text": "1 oz El Maestro Sierra 12 Year Old Amontillado Sherry\n1 oz High West Double Rye\n1 oz Frapin VS Cognac\n1 dash Simple Syrup (under 1/4 oz)\n3 dash Smoking Ban Bitters (sub Angostura)\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.\nTwo Thursdays ago, I met Andrea at Clio for drinks. One of the cocktails bartender Todd Maul made for me was a take on the\nSaratoga\nthat appears in Jerry Thomas'\nBon-Vivant's Companion\n(and not the\nother one\nI more recently wrote about). Instead of sweet vermouth, Todd substituted in a glorious 12 year old Amontillado sherry from El Maestro Sierra which contains some delicious earthy tobacco notes; Todd also added some simple syrup to give the sherry a similar sweetness to Italian vermouth. In addition, to bolster the tobacco notes in the sherry, Todd added a few dashes of Smoking Ban Bitters. Todd threatened to name this drink after me and call it the \"F.Y.\" or similar; who knows if he will make do on his threat, but his track record of naming drinks\nThe Simon\nor the\nJ.R.T.\nafter his regulars speaks for itself. For now, I will just dub the drink the Montresor in respect to the sherry.\nThe drink's lemon twist added high notes to the aroma of the sherry. The taste was dry, earthy, and somewhat herbal on the sip, contained the sherry's nuttiness and rye's spice on the swallow, and ended with the bitters' clove on the finish. Surprisingly, the drink did not taste much like its simple components as the flavor morphed into something higher to the point that it would be hard determine the individual constituents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB2eOdCN9tqxAVBgP3N2gTJP_ZpaPZViHDCuycDUmzDlkTi3qcdcVTWIm7qFONQ7mddPGt-pzHoM4sig_ZZKJMWAqV4G5cQ_Fwyr9SrdsmMiiwZgDg0ccMFf7_-yduIpBcfCY8Js9P5Y/s320/fy645.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB2eOdCN9tqxAVBgP3N2gTJP_ZpaPZViHDCuycDUmzDlkTi3qcdcVTWIm7qFONQ7mddPGt-pzHoM4sig_ZZKJMWAqV4G5cQ_Fwyr9SrdsmMiiwZgDg0ccMFf7_-yduIpBcfCY8Js9P5Y/s800/fy645.jpg", "comment_count": 0 }, { "title": "black diamond flip", "url": "https://cocktailvirgin.blogspot.com/2011/05/black-diamond-flip.html", "published": "2011-05-16T19:38:00.003-04:00", "updated": "2017-08-21T18:36:03.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ron Dollete", "source": "Cocktail Collective", "year": null }, "categories": [ "cynar", "egg", "scotch" ], "ingredients": [ "1 1/2 oz Islay Scotch, pref. Ardbeg (Caol Ila 12 Year)", "1 1/2 oz Cynar", "1 Egg" ], "instructions": "Shake once without ice and once with ice; strain into a cocktail glass. I added freshly grated nutmeg to the recipe (book's recipe lacks this, but I felt it needed it. Turns out that the recipe on the web includes this garnish).", "body_text": "1 1/2 oz Islay Scotch, pref. Ardbeg (Caol Ila 12 Year)\n1 1/2 oz Cynar\n1 Egg\nShake once without ice and once with ice; strain into a cocktail glass. I added freshly grated nutmeg to the recipe (book's recipe lacks this, but I felt it needed it. Turns out that the recipe on the web includes this garnish).\nTwo Fridays ago for a nightcap, we decided to make the Black Diamond Flip from the\nCocktail Collective\nbook. The recipe was created by Ron Dollete of the\nLushAngeles\nblog, and the name is a skiing reference implying that the drink is for advanced drinkers only. The Black Diamond Flip fell between two cocktails I have written about here; the drink adds a smokey single malt component to the basic but delicious\nCynar Flip\nand possesses a bit more intensity than the\nDark Horse\n. Ron described the magic in the drink in that the Cynar and Scotch pair up to create a chocolate note and the nutmeg helps to bridge the gap between the bitter and peaty notes; I have noted that chocolate taste in Cynar drinks before like in the\nJupiter's Dilemma\n. There is definitely something special about Cynar drinks. Indeed, when bartender Scott Holliday made me the\nCynar Fizz\n, he commented about how great Cynar is as a drink ingredient for it contains sweetness, bitterness, and booziness such that it is practically a cocktail within itself.\nThe Black Diamond Flip's aroma was smoke and nutmeg with an undercurrent of Cynar's herbalness. While the sip was rich and malty, the swallow provided the smoke notes followed by a Cynar finish. Overall, the combination was \"very intriguing\" according to Andrea, and it definitely made for a good way to wrap up the evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqDnrWbf-Zk8dieyCHwu62qIrDLO43zLXg-qeqMrrjSeRwKV5boCi3gRpbxSl0qkvdWbqwhrKfbW7pOsQUbXXo7xNx2GFn-KMXYPPy-TuO9jvNbpKa3Wy580EK4BxCQ2anx2a439-jpg/s320/blackdiamond646.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqDnrWbf-Zk8dieyCHwu62qIrDLO43zLXg-qeqMrrjSeRwKV5boCi3gRpbxSl0qkvdWbqwhrKfbW7pOsQUbXXo7xNx2GFn-KMXYPPy-TuO9jvNbpKa3Wy580EK4BxCQ2anx2a439-jpg/s800/blackdiamond646.jpg", "comment_count": 5 }, { "title": "throw the gun #2", "url": "https://cocktailvirgin.blogspot.com/2011/05/throw-gun-2.html", "published": "2011-05-17T13:09:00.003-04:00", "updated": "2017-08-21T18:35:26.577-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "dry shake", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro", "bitters (Angostura)", "egg", "gin", "lime juice", "sherry", "simple syrup" ], "ingredients": [ "1 oz Citadelle Reserve Gin", "3/4 oz Oloroso Sherry", "3/4 oz Zucca Liqueur", "1/2 oz Demerara Simple Syrup", "1/4 oz Lime", "1 dash Angostura Bitters", "1 pinch Salt", "1 Egg" ], "instructions": "Dry shake, add ice, and shake again. Double strain into a coupe glass.", "body_text": "1 oz Citadelle Reserve Gin\n3/4 oz Oloroso Sherry\n3/4 oz Zucca Liqueur\n1/2 oz Demerara Simple Syrup\n1/4 oz Lime\n1 dash Angostura Bitters\n1 pinch Salt\n1 Egg\nDry shake, add ice, and shake again. Double strain into a coupe glass.\nTwo Saturdays ago, Andrea and I stopped into Craigie on Main for drinks. One of the cocktails bartender Ted Gallagher made me was a creation of his fellow bartender John Mayer. John named the drink Throw the Gun #2 after the moment in movies where the bandit is out of bullets so he drops the gun, turns, and runs. The somewhat novel ingredient in the recipe, Zucca, is an Italian bitter liqueur containing rhubarb root and other herbs that is touted as a good digestif. Compared to another rhubarb-laden liqueur, Aperol, Zucca is a lot darker, older (invented 1845 versus 1919), and more reminiscent of Cynar than a soft version of Campari. Once I made that mental connection to Cynar, I knew that it would pair well with the sherry in this recipe.\nThe Throw the Gun #2 began with the herbal aroma of the Zucca complemented by sherry notes. The light creamy sip contained a hint of lime and was followed by the sherry's nutty and the Zucca's dark herbal flavors. Given the drinks foaminess, gin, and light citrus aspect, the Throw the Gun #2 reminded me a little of a Ramos Gin Fizz, well until the robust swallow convinced me otherwise each time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFIwaSGMoVo8ztPaJmDj0n3RZ9Gv6_4x_bw9lZWMgi8qaCsEy8JO3ZggEnEaO4UE7L1VaizZt-vYP_yy9V-M7txUD9NiqCOiF2_EL5_jiZr3Tnrubtk2Ue7LmRY6re7REal86BQNCWtw/s320/dropthegun648.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFIwaSGMoVo8ztPaJmDj0n3RZ9Gv6_4x_bw9lZWMgi8qaCsEy8JO3ZggEnEaO4UE7L1VaizZt-vYP_yy9V-M7txUD9NiqCOiF2_EL5_jiZr3Tnrubtk2Ue7LmRY6re7REal86BQNCWtw/s800/dropthegun648.jpg", "comment_count": 0 }, { "title": "mountain dew fizz", "url": "https://cocktailvirgin.blogspot.com/2011/05/mountain-dew-fizz.html", "published": "2011-05-17T14:25:00.005-04:00", "updated": "2017-08-21T18:34:50.811-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": null, "technique": "dry shake", "attribution": { "creator": "Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "cachaça", "egg white", "lime juice", "soda" ], "ingredients": [ "2 oz Beija Cachaça", "1/2 oz Lime Juice", "1/2 oz Agave Nectar", "1 Egg White" ], "instructions": "Dry shake, add ice, and shake again. Strain into a Fizz glass containing 1 1/2 oz of Mountain Dew soda.", "body_text": "2 oz Beija Cachaça\n1/2 oz Lime Juice\n1/2 oz Agave Nectar\n1 Egg White\nDry shake, add ice, and shake again. Strain into a Fizz glass containing 1 1/2 oz of Mountain Dew soda.\nTwo Sundays ago, Andrea and I attended the Cócteles Latinos event at Trina's Starlite Lounge. The evening honored both the beginning of World Cocktail Week and the 5th birthday of the DrinkBoston blog. Guest bartenders Ben Sandrof and Misty Kalkofen were behind the bar mixing up a handful of drinks and punches that were written up on\nDrinkBoston\n. My favorite (besides the\nZocalo\nI had before) was the Mountain Dew Fizz that Ben Sandrof made me. The recipe was crafted by Starlite's co-owner Beau Sturm and apparently started as a tequila Fizz instead of a cachaça one. Beau explained that two of his friends are from Mexico, and they lighten their Margaritas with Fresca, a grapefruit soda; I could definitely see that working especially after we used grapefruit soda in the tequila-based\nShadyside Fizz\n. Since Mt. Dew was on the soda gun, Beau decided to give it a try and the end result was a success; moreover, the soda definitely fit into the bar's playful habit of utilizing less serious ingredients in their drinks.\nThe Fizz greeted me with a citrus and grassy cachaça aroma. The lime and carbonation's sharpness on the sip and the funky cachaça flavor on the swallow were pleasantly mellowed by the soda and agave nectar's syrupiness and the egg white's smoothness. Even though I am not a big fan of Mt. Dew soda, this drink worked great; I could imagine it working even better with the original concept of grapefruit soda, but regardless, this Fizz was rather refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEIBZrpHmY1Yh9qM0J1j4kGMqnP5rucIPN34PLj0_v3EzSFCFyOVxWwKe8HZOmBNIZPNpD0riOkBB6dg2r3Do5nbKetDJeC8PV9zSznn2-KmvXOqkn49qJGE9CjcloUR0CLLoJeHQF2k/s320/mtdewfizz650.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEIBZrpHmY1Yh9qM0J1j4kGMqnP5rucIPN34PLj0_v3EzSFCFyOVxWwKe8HZOmBNIZPNpD0riOkBB6dg2r3Do5nbKetDJeC8PV9zSznn2-KmvXOqkn49qJGE9CjcloUR0CLLoJeHQF2k/s800/mtdewfizz650.jpg", "comment_count": 0 }, { "title": "camparinha", "url": "https://cocktailvirgin.blogspot.com/2011/05/camparinha.html", "published": "2011-05-17T15:18:00.004-04:00", "updated": "2017-08-21T18:34:22.726-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Big Bartender's Book", "year": 2002 }, "categories": [ "campari", "lime juice", "sugar" ], "ingredients": [ "2 oz Campari", "1 Lime", "1/2 oz Sugar" ], "instructions": null, "body_text": "2 oz Campari\n1 Lime\n1/2 oz Sugar\nCut lime into eights. Muddle lime wedges and sugar in a rocks glass until most of the sugar is dissolved. Add Campari and stir. Fill with crushed ice and stir again. A lime wedge or wheel garnish might make a good addition.\nLast Tuesday, I was flipping through the\nBig Bartender's Book\nand spotted the Camparinha. I found this recipe quite quirky and intriguing for it took the classic\nCaipirinha\nand subbed out the cachaça for Campari. After enjoying the Campari and lime-containing\nTeresa\n, I was definitely curious in giving this recipe a go. Clearly, the recipe is not a new one (despite the modern trend of swapping out spirits for amaros like the Anvil Bar's Campari Alexander) for I was able to find it published as long ago as 2002, but alas, that is the most I could discover about its origins.\nThere were no big surprises here in the Camparinha given the recipe. The Campari dominated the aroma; next, the lime provided a tart juice note on the sip and a slightly bitter peel oil that coincided with the Campari flavors on the swallow. Andrea, who had been skeptical of the concept, commented that it was rather pretty and actually tasty. Overall, the lime and sugar did a decent job of balancing the Campari; however, it was not as glorious of a softening job as the lime and crème de cassis in the Teresa.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaneME1l61WwdisuQ2m2RXRLrdyeR9dwJjqxo0RgASCPVdJeKhznd-OLC5L8SULG2Odixn6p0X_zqNR9MnMZGq7hKMtmpQKVUQIeAREvSsAIYwsJaRRByW0iXVU5XORhGt9-aPVAURcew/s320/camparinha653.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaneME1l61WwdisuQ2m2RXRLrdyeR9dwJjqxo0RgASCPVdJeKhznd-OLC5L8SULG2Odixn6p0X_zqNR9MnMZGq7hKMtmpQKVUQIeAREvSsAIYwsJaRRByW0iXVU5XORhGt9-aPVAURcew/s800/camparinha653.jpg", "comment_count": 0 }, { "title": "exhibition swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/05/exhibition-swizzle.html", "published": "2011-05-18T14:53:00.003-04:00", "updated": "2017-08-21T18:32:57.619-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "aperol", "bitters (other)", "falernum", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Barbancourt Rum", "3/4 oz Lime Juice", "1/2 oz Aperol", "1/2 oz Velvet Falernum" ], "instructions": "Add ingredients to a tall glass, fill with crushed ice, and swizzle until cold. Garnish with a dash or two of Tiki Bitters (sub Angostura perhaps) on top, 2 mint sprigs, a cherry, and a straw.", "body_text": "1 1/2 oz Barbancourt Rum\n3/4 oz Lime Juice\n1/2 oz Aperol\n1/2 oz Velvet Falernum\nAdd ingredients to a tall glass, fill with crushed ice, and swizzle until cold. Garnish with a dash or two of Tiki Bitters (sub Angostura perhaps) on top, 2 mint sprigs, a cherry, and a straw.\nLast Wednesday, Andrea and I traveled over to Lineage in Brookline for dinner. For one of my drinks, I asked bartender Ryan Lotz to make me the Exhibition Swizzle that just appeared on the menu. When I inquired about the name, Ryan explained how he was researching Aperol and discovered that it was first introduced in 1919 at the Padua Exhibition in Italy and the name Exhibition Swizzle stuck. The combination of Aperol and Falernum made for a flavorful pairing that was less intense than the\nCampari Swizzle\nhe had been tinkering with before.\nThe Tiki Bitters provided complementary notes to the mint and the falernum's spice aromas. On the sip, Aperol's rhubarb-orange flavor paired well with the lime juice; on the swallow, the rum and the falernum's clove notes rounded out the drink with a dry finish. Looking back through my notes, the Swizzle's flavor combination reminded me a bit of Aaron Butler's\nHanging Curve\nwhich was more of a traditional cocktail presentation than a Caribbean one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyl8jtXBVF9OHcB4hn5SJX2vgeRXp6Cr4BaKUFEAZhBIGSEZxnMIJW9eJhc83Z7LkKzWJtBAiTCFPL5SoH4n_HWZPDOCkfBIWUS1Suo5LSQopmXZJqqBLr6tOmUeFP9nawy13EtAuUWI/s320/exhibition656.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyl8jtXBVF9OHcB4hn5SJX2vgeRXp6Cr4BaKUFEAZhBIGSEZxnMIJW9eJhc83Z7LkKzWJtBAiTCFPL5SoH4n_HWZPDOCkfBIWUS1Suo5LSQopmXZJqqBLr6tOmUeFP9nawy13EtAuUWI/s800/exhibition656.jpg", "comment_count": 2 }, { "title": "rattlesnake fizz", "url": "https://cocktailvirgin.blogspot.com/2011/05/rattlesnake-fizz.html", "published": "2011-05-18T16:38:00.004-04:00", "updated": "2017-08-21T18:32:27.493-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Tim Stookey", "source": "Presidio Social Club", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "egg white", "ginger beer", "lemon juice", "sugar", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt)", "1 oz Lemon Juice", "1 tsp Sugar", "1/4 oz Absinthe (Kübler)", "1 Egg White" ], "instructions": "Stir sugar with lemon juice until dissolved. Add rest of ingredients and dry shake. Add ice, shake again, and strain into a Fizz glass containing 2 oz ginger ale (Hansen's). Top off with a little more ginger ale if needed. Garnish with drops of Angostura Bitters and add a straw.", "body_text": "2 oz Rye Whiskey (Old Overholt)\n1 oz Lemon Juice\n1 tsp Sugar\n1/4 oz Absinthe (Kübler)\n1 Egg White\nStir sugar with lemon juice until dissolved. Add rest of ingredients and dry shake. Add ice, shake again, and strain into a Fizz glass containing 2 oz ginger ale (Hansen's). Top off with a little more ginger ale if needed. Garnish with drops of Angostura Bitters and add a straw.\nLast Thursday, we were in the mood for something flavorful yet refreshing, so I opted to make the Rattlesnake Fizz from\nA Taste of Absinthe\n. Tim Stookey of the Presidio Social Club developed the drink recipe, and he soon realized that it was very similar to the\nRattlesnake Cocktail\nin the\nSavoy Cocktail Book\n. Thus, Tim changed the name to reflect the convergence; his recipe contained ginger ale to donate flavor, lighten the drink, and replace some of the sugar used as a sweetener in the classic. The drink began with allspice and cinnamon notes from the Angostura Bitters on top of the egg white froth. While the sip was mainly the sweetened lemon flavor, the swallow contained a bit of complexity from the ginger, absinthe, and rye notes. Though the Rattlesnake Fizz was not as intense as many of the drinks in that absinthe book, the light absinthe and ginger flavors did add some intrigue to an otherwise traditional Whiskey Silver Fizz.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUdm3M4_vIJBb4dFGn61ouHIbzV3hZJudlvroCa6AKmK-ciE4CmLqNaZtpDPPKeK_kb7jRP_03aG5KaRnPZ0lr5K7hrvWAUaViy2ptnOO8lwjLQBn0asKU73czqiScRPnebFy-qtjtO8/s320/rattlesnake659.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUdm3M4_vIJBb4dFGn61ouHIbzV3hZJudlvroCa6AKmK-ciE4CmLqNaZtpDPPKeK_kb7jRP_03aG5KaRnPZ0lr5K7hrvWAUaViy2ptnOO8lwjLQBn0asKU73czqiScRPnebFy-qtjtO8/s800/rattlesnake659.jpg", "comment_count": 3 }, { "title": "cynar julep", "url": "https://cocktailvirgin.blogspot.com/2011/05/cynar-julep.html", "published": "2011-05-19T14:18:00.005-04:00", "updated": "2017-08-21T18:31:29.735-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": null, "attribution": { "creator": "Brad Bolt", "source": "Beta Cocktails", "year": null }, "categories": [ "cynar", "rum", "simple syrup" ], "ingredients": [ "1 oz Cynar", "1 oz Matusalem Classico Rum (Don Q Añejo)", "1/4 oz Rich 2:1 Demerara Syrup (1/2 oz Jaggery Syrup 1:1)" ], "instructions": "Add ingredients to a Julep cup filled with crushed ice. Stir until frost forms on the outside. Garnish with enough mint to cover the top. Perhaps so much mint that adding a straw becomes a good idea.", "body_text": "1 oz Cynar\n1 oz Matusalem Classico Rum (Don Q Añejo)\n1/4 oz Rich 2:1 Demerara Syrup (1/2 oz Jaggery Syrup 1:1)\nAdd ingredients to a Julep cup filled with crushed ice. Stir until frost forms on the outside. Garnish with enough mint to cover the top. Perhaps so much mint that adding a straw becomes a good idea.\nRecently, our mint patch had returned and grown back enough to allow some light harvesting. One of the mint drinks that I had been saving up (I was refusing to buy mint in the off season) until last Friday was the Cynar Julep from the\nRogue\nBeta Cocktails\nbook. The drink was created by Brad Bolt who is now at Chicago's Bar DeVille after spending some time at the Violet Hour. Unlike most Juleps (save for the classic but unusual\nPineapple Julep\nwhich is mintless), the mint here is purely aromatic and not incorporated into the liquid part of the drink. Instead, the drink relies on the Cynar liqueur to donate that herbal taste element and supplements it with a minty scent.\nThe mint bouquet did not let down my expectations and the long wait to be reacquainted with my garden friend was over; I believe the last recorded garden mint drink we had was the\nDead Reckoning\nat the end of November. Next, a caramel rich sip contained an almost coffee-like flavor perhaps from a combination of the aged rum, Cynar, and jaggery syrup. The Cynar though came through most on the swallow where it provided an herbal note that could be considered mint-like in theory. Our lead-off Julep from last season, the\nPlatonic Julep\n, was equally as unique and tasty with its sherry and yellow Chartreuse flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptxFLumrwiOnAr9uUzyHlt6rsbC7KGHm2_7aYSYj3J-6Xi99nGS6yR52Mhp7lCX2PcZ420y0OHqFAExWZUHCIabefYQUT_yA6Y6sB57-iW2-vK7BTxjH_ONYR7XSIxHLYDHpnZNlfieE/s320/cynarjulep660.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptxFLumrwiOnAr9uUzyHlt6rsbC7KGHm2_7aYSYj3J-6Xi99nGS6yR52Mhp7lCX2PcZ420y0OHqFAExWZUHCIabefYQUT_yA6Y6sB57-iW2-vK7BTxjH_ONYR7XSIxHLYDHpnZNlfieE/s800/cynarjulep660.jpg", "comment_count": 4 }, { "title": "smiling ivy", "url": "https://cocktailvirgin.blogspot.com/2011/05/smiling-ivy.html", "published": "2011-05-20T15:26:00.005-04:00", "updated": "2025-12-04T17:07:22.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "UKBG's Guide to Drinks", "year": 1953 }, "categories": [ "creme de peche", "egg white", "lemon juice", "pineapple juice", "rum" ], "ingredients": [ "3/4 oz Jamaican Dark Rum (Coruba)", "3/4 oz Crème de Pêche (Briottet Maison Edmond CdP de Vigne)", "3/4 oz Pineapple Juice", "1 tsp Lemon Juice", "1 tsp Egg White (1/3 Egg White)" ], "instructions": "Shake with ice and strain into a cocktail glass. I garnished with 3 drops of Fee's Whiskey Barrel Aged Bitters.", "body_text": "3/4 oz Jamaican Dark Rum (Coruba)\n3/4 oz Crème de Pêche (Briottet Maison Edmond CdP de Vigne)\n3/4 oz Pineapple Juice\n1 tsp Lemon Juice\n1 tsp Egg White (1/3 Egg White)\nShake with ice and strain into a cocktail glass. I garnished with 3 drops of Fee's Whiskey Barrel Aged Bitters.\nFor our second drink last Friday, I spotted an interesting recipe, the Smiling Ivy, in the\nBig Bartender's Book\nfrom the\nUKBG's Guide to Drinks\nfrom 1953. Since dark Jamaican rum and pineapple juice pair up so well, such as in\nLuka's Grogg\n, I was willing to give this drink a try. Plus, I was curious to see what a Tiki-style drink from a British bartender in the 1950's would be like.\nThe pineapple and egg white teamed up to make a rich froth on top of the Smiling Ivy. Through that froth, the aroma of the pineapple and dark rum seeped through and was accented by the bitter's cinnamon note. On the sip, the pineapple and peach fused together to make a novel fruity flavor, and on the swallow, the dark rum was accompanied by the dryness of the lemon juice to round out the drink. Overall, the Smiling Ivy was rather light, refreshing, and definitely worth revisiting as the weather gets warmer here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetFj9I5-PZ8CxqARcDD-U2Wbcz6tV6IHCIglTRS6M7Xhvkw8lbunZKyLA70XGsWVUp6r1ad5O0KN8Naj-byNTX0Er-lov8zcEotK4F78nzkv0xBtS_g-OPT28EaiBPcHpsnM0BnBmZhs/s320/smilingivy663.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetFj9I5-PZ8CxqARcDD-U2Wbcz6tV6IHCIglTRS6M7Xhvkw8lbunZKyLA70XGsWVUp6r1ad5O0KN8Naj-byNTX0Er-lov8zcEotK4F78nzkv0xBtS_g-OPT28EaiBPcHpsnM0BnBmZhs/s800/smilingivy663.jpg", "comment_count": 4 }, { "title": "new jersey flip", "url": "https://cocktailvirgin.blogspot.com/2011/05/new-jersey-flip.html", "published": "2011-05-22T18:45:00.003-04:00", "updated": "2017-08-21T18:26:42.472-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "dry shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "applejack", "bitters (orange)", "galliano", "port (tawny)" ], "ingredients": [ "1 oz Laird's Applejack", "1 oz Tawny Port", "1/2 oz Galliano", "1 dash Regan's Orange Bitters", "1 Egg" ], "instructions": "Dry shake, add ice, and shake again. Double strain into a coupe glass.", "body_text": "1 oz Laird's Applejack\n1 oz Tawny Port\n1/2 oz Galliano\n1 dash Regan's Orange Bitters\n1 Egg\nDry shake, add ice, and shake again. Double strain into a coupe glass.\nTwo Saturdays ago, I decided to embark on a late afternoon bar crawl. I started in the South End and wandered around for a bit. I was slightly surprised at how I did not recognize any of the bartenders working, but I realized that it was the beginning of the Manhattan Cocktail Classic and many of Boston's finest were off at this hot, up-and-coming event. While there were interesting new drinks on their menus, I also wanted a familiar face, so I made note of places to return in the future and carried on my way. My travels eventually took me into Kenmore Square, and when I peered inside Eastern Standard, there was a seat at the short end of the bar! Bartender Hugh Fiore greeted me and was surprised to see me in on a Saturday. For a drink, I requested the New Jersey Flip for Andrea rather enjoyed hers when she got it a few weeks ago and I feared that it was going to be dropped from the menu as the weather got warmer. While Hugh took my drink order, he was busy fulfilling orders going out to the patio, so he passed it on to bartender Nicole Lebedevitch.\nNicole returned a few minutes later with the New Jersey Flip. The drink had a tawny port aroma complemented by a vanilla note from the Galliano liqueur. While the sip was creamy and full of body, the swallow contained a rich assortment of port, apple, and Galliano's star anise and vanilla flavors. While the New Jersey Flip was probably in its prime as a seasonal drink a few months back, it did not feel out of place on an overcast day in May.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPaBv5FnZlMndFB63AQowbGK-X_UwrOpN1LKFVwrCwh0R_HQ-85gMG5YPFc_B4XS_NqVeUP1xqNBQ4oaKdwaxNOd_aA3Jr6PuWV0pivDK6Rjr-oFDD17wB836JAxhhPCoo9jxY5kYGLI/s320/newjerseyflip664.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPaBv5FnZlMndFB63AQowbGK-X_UwrOpN1LKFVwrCwh0R_HQ-85gMG5YPFc_B4XS_NqVeUP1xqNBQ4oaKdwaxNOd_aA3Jr6PuWV0pivDK6Rjr-oFDD17wB836JAxhhPCoo9jxY5kYGLI/s800/newjerseyflip664.jpg", "comment_count": 0 }, { "title": "19th century swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/05/19th-century-swizzle.html", "published": "2011-05-23T15:52:00.005-04:00", "updated": "2017-08-21T18:26:11.564-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Joy Richard", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "bitters (other)", "chartreuse (green)", "lime juice", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Green Chartreuse", "1/2 oz Orgeat", "2 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": null, "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Green Chartreuse\n1/2 oz Orgeat\n2 oz Pineapple Juice\n1/2 oz Lime Juice\nSwizzle with ice in a tall glass. Mist the top with 4 spritzes of Tiki Bitters, garnish with 2 brandied cherries, and add straw.\nAs I was finishing up my New Jersey Flip, Eastern Standard was beginning to fill up quickly. I, therefore, decided to abandon my bar stool and continue my bar crawl by traveling to the opposite side of Fenway Park to the Citizen Public House. There, I found a seat and was greeted by bartender Tony Makayev. Tony explained that Saturdays were not his normal shift, but the other bartenders were at the Manhattan Cocktail Classic and he volunteered to fill in. After discussing the various new drinks on the menu, Tony steered me toward the 19th Century Swizzle created by bar manager Joy Richard. With Smith & Cross and Green Chartreuse, I was quickly drawn in.\nThe brandied cherries and Tiki Bitters garnishing the drink set the tone by providing most of the initial aroma to the Swizzle. Next, a caramel and lime flavor filled the sip, and this was followed by Chartreuse, orgeat, and the Smith & Cross' funk note on the swallow. Moreover, the pineapple appeared as a lingering note to pleasantly round off the drink. While the 19th Century Swizzle was rather good, it was a little bit on the sweet side for me and perhaps toning down the orgeat to a 1/4 oz would allow the Chartreuse notes to come a bit more forward. Otherwise, I was not disappointed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKW9bO5RD8li9mk3yhWric85IyrcdVh1y7RuxsjKIsDATTPqTajR89keYBNOdh-NcROhlEKuYncD2_HOpAC19jqD01FhwzNWCbXIg6PmFMswDkPrMJO9wr2y_Bvj1K0I4Vzf-9oKCe_w/s320/xixcenturysw665.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKW9bO5RD8li9mk3yhWric85IyrcdVh1y7RuxsjKIsDATTPqTajR89keYBNOdh-NcROhlEKuYncD2_HOpAC19jqD01FhwzNWCbXIg6PmFMswDkPrMJO9wr2y_Bvj1K0I4Vzf-9oKCe_w/s800/xixcenturysw665.jpg", "comment_count": 0 }, { "title": "beach cruiser", "url": "https://cocktailvirgin.blogspot.com/2011/05/beach-cruiser.html", "published": "2011-05-23T16:30:00.007-04:00", "updated": "2017-08-21T18:25:36.602-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Chad Arnholt", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "bitters (other)", "falernum", "fernet-branca", "lime juice", "orange juice", "rum" ], "ingredients": [ "1 oz Zaya Gran Reserva 12 Year Rum", "3/4 oz Fernet Branca", "1/2 oz Falernum", "1 oz Coco Lopez Cream of Coconut", "1 oz Orange Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with 4 mists of Tiki Bitters and add straws.", "body_text": "1 oz Zaya Gran Reserva 12 Year Rum\n3/4 oz Fernet Branca\n1/2 oz Falernum\n1 oz Coco Lopez Cream of Coconut\n1 oz Orange Juice\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with 4 mists of Tiki Bitters and add straws.\nFor my next drink at the Citizen Public House, I asked bartender Tony Makayev about the Beach Cruiser which seemed like a good transition from the 19th Century Swizzle. I assumed that the name of this Fernet Branca-laden Tiki drink was related to the beach cruiser bicycles that bar manager Joy Richard and Tony both acquired for attending a recent Fernet Branca focus group. Several days later, I spoke to Joy Richard about the drink's history; Chad Arnholt created the drink with the Fernet Branca and the Fernet bicycle in mind (I am not sure if he got one too). Chad mentioned that he was quite pleased how the coconut and dark rum interacted with the botanicals in Fernet and soon realized that he had a winner. With rum, cream of coconut, and orange juice, the Beach Cruiser reminded me of the\nPainkiller\n, but with the spice of the Fernet Branca and falernum, the Beach Cruiser took a different direction.\nThe spice notes started early for the aroma contained clove and cardamom notes from the bitters misted on top of the drink. The coconut and fruit notes filled the sip, and the dark rum and Fernet Branca came through on the swallow. Despite the large portion, the Fernet Branca notes were not overwhelming; moreover, Fernet's menthol note worked well here as it complemented the coconut cream surprisingly well. Indeed, the Beach Comber turned out to be rather balanced by not being overly fruity, strong, or spiced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAbewELBdqUp10qRK8XCmfKgaCs9syvuakN3AkIyig57twEtY7Keu1U4zmJN2IDCYJ-CW2hcLvNTziZ4-YgHoTxmPy9Q7l15u0HufMKjezGxZyRIYyvdCVX2USCPFB6LczL3kn8izfrk/s320/beachcruiser666.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAbewELBdqUp10qRK8XCmfKgaCs9syvuakN3AkIyig57twEtY7Keu1U4zmJN2IDCYJ-CW2hcLvNTziZ4-YgHoTxmPy9Q7l15u0HufMKjezGxZyRIYyvdCVX2USCPFB6LczL3kn8izfrk/s800/beachcruiser666.jpg", "comment_count": 0 }, { "title": "les champs verts", "url": "https://cocktailvirgin.blogspot.com/2011/05/les-cahmps-verts.html", "published": "2011-05-24T14:38:00.005-04:00", "updated": "2017-08-21T18:24:59.008-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "flute", "technique": "muddle", "attribution": { "creator": "Paul Manzelli and Kai Gagnon", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "champagne", "chartreuse (green)", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "1 oz Dolin Dry Vermouth", "1 oz Dolin Blanc Vermouth", "1/4 oz Green Chartreuse (*)", "1 fistful Anise Hyssop Leaves" ], "instructions": "Muddle leaves in other ingredients. Add ice, shake, and double strain into a champagne flute. Top with sparkling wine. Rub the glass' rim with a smacked anise hyssop leaf.", "body_text": "1 oz Dolin Dry Vermouth\n1 oz Dolin Blanc Vermouth\n1/4 oz Green Chartreuse (*)\n1 fistful Anise Hyssop Leaves\nMuddle leaves in other ingredients. Add ice, shake, and double strain into a champagne flute. Top with sparkling wine. Rub the glass' rim with a smacked anise hyssop leaf.\n(*) When Andrea ordered this drink in August, the Chartreuse was increased to 1/2 oz.\nAfter my visit to the Citizen Public House, I crossed the river to get dinner at Moody's Falafel. Instead of taking the subway home, I continued my walk to Bergamot in Somerville. For a nightcap, bartenders Paul Manzelli and Kai Gagnon suggested one of their newest creations, Les Champs Verts. The drink featured anise hyssop leaves that they acquired from\nEva's Garden\nin South Dartmouth, MA. Anise hyssop is actually part of the mint family and not the hyssop family proper, and it is often called mountain or licorice mint. To complement the herbal component, they added a pair of vermouths and a touch of green Chartreuse to this Champagne cocktail.\nThe Les Champs Verts started with an anise aroma from the muddled leaves that was supplemented with hints of Chartreuse. The sparkling wine provided a crisp sip that was followed by a delicate herbal swallow and a dry anise aftertaste. With the Chartreuse, sparkling wine, and herb components, the drink reminded me a little of Craigie on Main's\nFin du Saison\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dSGfimPo9gd4V478B5Gl4BKEkbgRl9SG2HL-oRPLgFakpwOrt9Wewa7vZlOQXny-eCso8s38UnfJuj-mC47c8q7JpnscT5CRp-s6VpdtgZtXQabcJVQqzGLBgSAaE9TR_PZWodakGKQ/s320/leschampsv667.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dSGfimPo9gd4V478B5Gl4BKEkbgRl9SG2HL-oRPLgFakpwOrt9Wewa7vZlOQXny-eCso8s38UnfJuj-mC47c8q7JpnscT5CRp-s6VpdtgZtXQabcJVQqzGLBgSAaE9TR_PZWodakGKQ/s800/leschampsv667.jpg", "comment_count": 0 }, { "title": "la verdad", "url": "https://cocktailvirgin.blogspot.com/2011/05/la-verdad.html", "published": "2011-05-24T15:58:00.004-04:00", "updated": "2024-09-01T11:59:16.497-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Armsby Abbey", "year": null }, "categories": [ "#other", "gin", "lime juice", "madeira", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Tru Organic Gin", "1 oz Blandy's Bual Madeira", "1/2 oz Rosemary Syrup (*)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Tru Organic Gin\n1 oz Blandy's Bual Madeira\n1/2 oz Rosemary Syrup (*)\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass.\n(*) A rosemary syrup recipe can be found\nhere\n(note: 200mL/200gram = about a cup).\nTwo Sundays ago, Andrea and I went shopping and got dinner in North Hampton. On the way home we stopped into the Armsby Abbey in Worcester for dessert and a cocktail. The drink that caught my eye was La Verdad which was captioned, \"No lies, deception, or misdirection, just the promise that Spring is here.\" The combination of sharp Madeira, rosemary, and lime flavors seemed like an interesting combination akin to the similar (but ginger noted)\nPort of Funchal\n. Moreover, it seemed like a good follow up to the previous evening's\nLes Champs Verts\n, so I asked bartender Eric to make me one.\nLa Verdad's aroma contained Madeira and herbal notes from the rosemary syrup and gin. Next, the sip contained lime and Madeira's grape flavors, and the swallow presented the rosemary, gin, and Madeira's oxidized notes. Indeed, the sharper aspect of the Madeira complemented the lime and rosemary rather well and helped to provided a clean and dry finish to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4y49VAkVpm_lHcXjdXYlh06EBVXzrbvZVHlDVe0nxwYjeMWrpcAuANkhNdZGHQoGJ3VH9Ms-HpAE8abh8eJfkLFyOJUlkEe89D4JPAnQVz1pQrUQtjr4enirccJicxqncJ22_P5a7Q5M/s320/laverdad668.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4y49VAkVpm_lHcXjdXYlh06EBVXzrbvZVHlDVe0nxwYjeMWrpcAuANkhNdZGHQoGJ3VH9Ms-HpAE8abh8eJfkLFyOJUlkEe89D4JPAnQVz1pQrUQtjr4enirccJicxqncJ22_P5a7Q5M/s800/laverdad668.jpg", "comment_count": 0 }, { "title": "huntington special", "url": "https://cocktailvirgin.blogspot.com/2011/05/huntington-special.html", "published": "2011-05-25T15:09:00.004-04:00", "updated": "2025-03-19T09:58:14.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Huntington Hotel", "year": null }, "categories": [ "brandy", "creme de violette", "lime juice", "pineapple juice", "rum", "sugar" ], "ingredients": [ "1/2 barspoon Sugar", "1 oz Pineapple Juice", "1/2 oz Crème de Violette (Crème Yvette)", "1/5 jigger Jamaican Rum (0.3 oz Smith & Cross)", "4/5 jigger Brandy (1.2 oz Pedro Domecq Fundador Solera Reserva)" ], "instructions": "Stir sugar with juices until dissolved. Add rest of ingredients and ice, shake, and strain into a cocktail glass.", "body_text": "Juice 1 Lime (1 oz)\n1/2 barspoon Sugar\n1 oz Pineapple Juice\n1/2 oz Crème de Violette (Crème Yvette)\n1/5 jigger Jamaican Rum (0.3 oz Smith & Cross)\n4/5 jigger Brandy (1.2 oz Pedro Domecq Fundador Solera Reserva)\nStir sugar with juices until dissolved. Add rest of ingredients and ice, shake, and strain into a cocktail glass.\nTwo Sundays ago, I had just finished writing up the\nLilac Domino\npost for the Mixology Monday \"Floral Cocktails\" event, and I was still in a flowery mood. I, therefore, found the Huntington Special in Ted Saucier's\nBottoms Up\n. The drink which features crème de violette was created at the Huntington Hotel in Pasadena, California. The hotel was originally called the Hotel Wentworth when it opened in 1907, but after financial problems, the hotel was purchased by railroad magnate Henry Edwards Huntington in 1911 and was renamed the Huntington Hotel when it reopened in 1914. Although I could find little about the hotel's restaurants or bars, the hotel is famous for having California's first outdoor Olympic-size swimming pool. The hotel changed hands to various chains throughout the years, but it is still open today as the Langham Huntington.\nInstead of reaching for my regular crème de violette, I opted to use our new purchase of Crème Yvette for I felt that its extra berry notes would pay dividends in this drink. The Crème Yvette donated a floral aroma to the Huntington Special that was accompanied by a hint of pineapple. The sip was slightly tart and contained the lime juice and Crème Yvette's berry flavors. Next, the swallow contained the pineapple and Spanish brandy notes; at the end, there was a slight Smith & Cross funk but otherwise the drink finished rather cleanly. Overall, the Huntington Special was rather elegant and tropical of a recipe and must have been worthy of the luxurious resort destination that the Huntington Hotel was back in the day.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNNb0mIPRowWXlYtWPdc1gk43ZcLtLsPTB8Nkx6pysOx1mv51fCztrQgW75cC6XK1vn-jqiCw2KgJ8CoyW82c2EG3TLD-GteuobVxAbTqjCOqA4-pMCqUuLkNiGNXlyCazxZnQb1oKuU/s320/huntington669.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNNb0mIPRowWXlYtWPdc1gk43ZcLtLsPTB8Nkx6pysOx1mv51fCztrQgW75cC6XK1vn-jqiCw2KgJ8CoyW82c2EG3TLD-GteuobVxAbTqjCOqA4-pMCqUuLkNiGNXlyCazxZnQb1oKuU/s800/huntington669.jpg", "comment_count": 2 }, { "title": "[carletti]", "url": "https://cocktailvirgin.blogspot.com/2011/05/carletti.html", "published": "2011-05-26T14:53:00.005-04:00", "updated": "2017-08-21T18:23:05.009-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "apricot liqueur", "bitters (other)", "campari", "creme de cacao", "gin" ], "ingredients": [ "1 1/2 oz Death's Door Gin", "3/4 oz Campari", "3/4 oz Crème de Cacao", "1 dash Bittermens Boston Bittahs" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with apricot liqueur. Garnish with a lemon twist.", "body_text": "1 1/2 oz Death's Door Gin\n3/4 oz Campari\n3/4 oz Crème de Cacao\n1 dash Bittermens Boston Bittahs\nStir with ice and strain into a rocks glass pre-rinsed with apricot liqueur. Garnish with a lemon twist.\nTwo Mondays ago, Andrea and I stopped into Eastern Standard for dinner and drinks. When I asked bartender Hugh Fiore for something bitter and stirred, he said that he had an idea. However, he would not tell me what was in it. Hugh mentioned that he was practicing for the BAR exam by tasting things blindly, and he wanted to test me on the ingredients.\nThe drink started with the lemon oils from the twist. The sip was sweet and malty, the swallow contained Campari and chocolate notes, and the end provided a lingering botanical finish. I correctly identified the ingredients as gin, Campari, and crème de cacao, but I missed the rinse (I spied Hugh rinsing the glass). I thought the rinse was Green Chartreuse, but alas it was a\nbell-ringer\nof apricot brandy. In trying to figure out how I mistook that there was Chartreuse in the drink, Hugh mentioned that the\nDeath's Door Gin\nwas strange. On one hand, it is malty like Bols Genever, and on the other hand, it only contains 3 botanicals: juniper, coriander, and fennel seeds. When I tasted the gin straight, I realized that it was the intense coriander note that reminded me a lot of Green Chartreuse.\nGetting back to the drink, the chocolate and Campari paired rather well and the apricot flavors probably worked to soften the drink. It is not too often that Campari and crème de cacao get paired up, but it must be the combination that makes the Anvil Bar's Campari Alexander (Campari, crème de cacao, and cream) such a popular menu item there. Campari does get paired up quite often with Chocolate Mole Bitters though, such as in the\n1794\n. For a drink name, I considered the crème de cacao and the Italian origin of Campari, and I dubbed it the Carletti after Francesco d'Antonio Carletti, a merchant from Florence who discovered chocolate in his travels. When Carletti described in 1606 the chocolate he tasted in Central America and in Spain, it helped to launch a wave of chocolate mania in Italy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1g2pkqjyCpWTPDkXd0wKoY5t_5d4u-ykq_-nlh1eSucx_I1jxHFGRfJspQPM9p1BEeL3pTnWozYTE1QDbRBgMbLgt0rNgyPP3LJOTGQwN7jz98WWLYQmnE7DviCxix-AuYvdBWu132Q/s320/eastern670.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1g2pkqjyCpWTPDkXd0wKoY5t_5d4u-ykq_-nlh1eSucx_I1jxHFGRfJspQPM9p1BEeL3pTnWozYTE1QDbRBgMbLgt0rNgyPP3LJOTGQwN7jz98WWLYQmnE7DviCxix-AuYvdBWu132Q/s800/eastern670.jpg", "comment_count": 0 }, { "title": "fog cutter", "url": "https://cocktailvirgin.blogspot.com/2011/05/fog-cutter.html", "published": "2011-05-26T16:27:00.003-04:00", "updated": "2017-08-21T12:10:37.385-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": null, "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "brandy", "gin", "lemon juice", "madeira", "orange juice", "orgeat", "rum", "sherry" ], "ingredients": [ "1 oz Brugal Añejo Rum", "3/4 oz Bombay Dry Gin", "3/4 oz Soberano Brandy De Jerez", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "1/4 oz Trader Tiki Orgeat", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with fresh ice cubes. Float a mixture of a 1/2 oz Broadbent Malmsey Madeira and 1/2 oz La Gitana Fino Sherry. Add straws and garnish with an orange slice and a lemon twist.", "body_text": "1 oz Brugal Añejo Rum\n3/4 oz Bombay Dry Gin\n3/4 oz Soberano Brandy De Jerez\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n1/4 oz Trader Tiki Orgeat\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass filled with fresh ice cubes. Float a mixture of a 1/2 oz Broadbent Malmsey Madeira and 1/2 oz La Gitana Fino Sherry. Add straws and garnish with an orange slice and a lemon twist.\nTwo Tuesdays ago, I stopped into No. 9 Park for a drink. When the conversation switched to the\nMai Tai Swizzle\nI had last time, bartender Ted Kilpatrick asked if I had ever had a Fog Cutter. Ted's version was a modification of Trader Vic's\nrecipe\n; beside some proportion adjustments, Ted replaced the Amontillado sherry he had used with a combination of Fino sherry and Madeira.\nThe Fog Cutter began with a lemon oil aroma; the sherry and Madeira float did not contribute much to the bouquet for they actually sank. Ted mentioned that this usually happens, and perhaps it is due to the reduced amount of fruit juice and orgeat syrup relative to the base spirits in his recipe. The sip contained a citrus element that paired elegantly with a light caramel note from the barrel-aged spirits. Lastly, the swallow proffered the orgeat's almond, the Angostura's spice, the sherry and Madeira's wine notes, and the spirits' heat. Overall, I found the Fog Cutter to be spicier and more flavorful than many Tiki drinks, and it was unusual in that the recipe calls for 3 different base spirits. Others, like the\nSuffering Bastard\n, call for no more than two types; in addition, there are plenty that specify multiple varieties of the same spirit like the 3 rums in the 1934\nZombie\n. Here though, rum, gin, and brandy all contribute to the flavor profile and strength of the Fog Cutter. Over time, the balance did shift from spirits driven to juice driven as the ice melted and diluted the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfb2S7a95jIfjMW9wNnre1Oh7vA14h-qvUXFJVTdbTfn5hwJziOB4XHoIKIDSVIXC187rrjJU7E4jl2FNW9Jx90dz27QZR-sgONypqpk-rQa8A9wBGl9HLijz4QpzfXRc3VBWwR_lkeaM/s320/fogcutter671.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfb2S7a95jIfjMW9wNnre1Oh7vA14h-qvUXFJVTdbTfn5hwJziOB4XHoIKIDSVIXC187rrjJU7E4jl2FNW9Jx90dz27QZR-sgONypqpk-rQa8A9wBGl9HLijz4QpzfXRc3VBWwR_lkeaM/s800/fogcutter671.jpg", "comment_count": 3 }, { "title": "barbadoes punch", "url": "https://cocktailvirgin.blogspot.com/2011/05/barbadoes-punch.html", "published": "2011-05-27T13:27:00.003-04:00", "updated": "2017-08-21T12:09:41.759-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jerry Thomas", "source": "Bartender's Guide", "year": 1862 }, "categories": [ "brandy", "lemon juice", "orange juice", "pineapple juice", "raspberry syrup", "sugar" ], "ingredients": [ "1 tbsp Raspberry Syrup (1/2 oz)", "2 tbsp Sugar (1 oz)", "1 wineglass Water (2 oz)", "1 1/2 wineglass Brandy (3 oz Pedro Domecq Fundador Solera Reserva)" ], "instructions": null, "body_text": "1 tbsp Raspberry Syrup (1/2 oz)\n2 tbsp Sugar (1 oz)\n1 wineglass Water (2 oz)\n1 1/2 wineglass Brandy (3 oz Pedro Domecq Fundador Solera Reserva)\nJuice 1/2 Lemon (1 oz)\n2 slice Orange\n1 piece Pineapple\n2 tbsp Guava Jelly (1 oz)\nDissolve sugar in water. Add rest of ingredients and ice, shake, and strain into large punch cups, rocks glasses, or similar. Makes 2 servings.\nEver since having Dave Delaney's guava jelly-containing\nGroovy Child\nat the Citizen in Worcester, I was curious about the recipe that influenced him -- Jerry Thomas' Barbadoes Punch from the 1862\nBartender's Guide\n. The Barbadoes Punch is Jerry Thomas' Brandy Punch gussied up with some guava jelly which adds the citrussy flavor of the guava and a fuller mouthfeel from the jelly. When I was browsing the ethnic food aisle of our local Market Basket a few weeks ago, I spotted two varieties of guava jelly and knew that it was time to make this recipe. But which one to buy? One was a jar of Goya brand and the other was a package from Brazil. I was slightly deterred by the Goya's high fructose corn syrup sweetener, but in the end, it was probably the proper consistency for the jelly I wanted. The Brazilian one I ended up buying, had a simple list of ingredients and used guava paste instead of juice; however, it turned out to be pretty solid due to its high pectin content (the fruit's skin naturally contains a lot of pectin). Since muddling did not incorporate the jelly into the mix, I ended up microwaving the water, sugar, and guava jelly to get it to incorporate; this level of dilution worked well to keep the pectin in solution.\nThe Barbadoes Punch was rather fruity with raspberry, citrus, and pineapple notes and finished with a pleasing brandy flavor. While the guava jelly added some extra citrus-like notes, it was not as noticeable as in the Groovy Child. The jelly did donate a smooth quality akin to gum arabic due to the pectins; this effect, though, was more magnificent here than in the Groovy Child. Andrea's quote after trying the Barbadoes Punch summed it up best, \"[It tastes] like alcoholic Dole fruit salad!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJfKkxySzC-4yc4BMZ36uDu3BsWKmtejeTrTgxILiJFrsS4TZRALfMmCBfZVyQ87HEwRZR8ojTp5QBHNfteRdumsKTPjbsPtZjJJ4EVex3k2YV_KYG_ButVCe9vN6OfIA-wih3nPyC00/s320/barbadoes672.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJfKkxySzC-4yc4BMZ36uDu3BsWKmtejeTrTgxILiJFrsS4TZRALfMmCBfZVyQ87HEwRZR8ojTp5QBHNfteRdumsKTPjbsPtZjJJ4EVex3k2YV_KYG_ButVCe9vN6OfIA-wih3nPyC00/s800/barbadoes672.jpg", "comment_count": 0 }, { "title": "brancinha", "url": "https://cocktailvirgin.blogspot.com/2011/05/brancinha.html", "published": "2011-05-27T14:39:00.006-04:00", "updated": "2017-08-21T12:08:47.777-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "fernet-branca", "lime juice", "sugar" ], "ingredients": [ "2 oz Fernet Branca", "1 oz Sugar", "1 Lime" ], "instructions": null, "body_text": "2 oz Fernet Branca\n1 oz Sugar\n1 Lime\nCut Lime into eights. Muddle lime pieces and sugar in a rocks glass. Add Fernet Branca and stir. Fill with ice and stir again.\nAfter trying the recipe for the\nCamparinha\n, a Caipirinha with the cachaça swapped out for Campari, I wondered what other interesting liqueurs could be substituted. Soon my mind wandered to the concept of a Fernet Branca one! The pairing seemed natural since Fernet Branca and lime are rather complementary flavors such as in the\nFernet Buck\nand\nFernet Fix\n. Moreover, it seemed like a great hybrid of Brazil's favorite drink, the Caipirinha, and Argetina's, Fernet Branca (often mixed with Coca Cola though). For a name, I opted for the Brancinha instead of the Fernetinha. The drink had a simple combination of the Fernet Branca's herbal notes combined with the lime's juice and skin oils. While the lime juice worked well with the Fernet as I expected from previous drinks, I was quite surprised at how well the bitter lime peel oil accented the Fernet Branca's flavor. While the flavor was not as mild as the Fernet Fix, the Brancinha made for a great South American-inspired digestif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMT3uX4pr0RmMTRdvFLJvvUyfYBxVKVLtJ2SZo_q5ImU4ZLnFAKu3JcHmegKLSA1M4_cIk-jGhGEngMeyVybYYJhvmPA3gM1vJXBDY79-uuUrwctQxUCawbrI4Vjpy85bbKMFUALT-Ko/s320/brancinha673.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMT3uX4pr0RmMTRdvFLJvvUyfYBxVKVLtJ2SZo_q5ImU4ZLnFAKu3JcHmegKLSA1M4_cIk-jGhGEngMeyVybYYJhvmPA3gM1vJXBDY79-uuUrwctQxUCawbrI4Vjpy85bbKMFUALT-Ko/s800/brancinha673.jpg", "comment_count": 0 }, { "title": "theresa no. 4", "url": "https://cocktailvirgin.blogspot.com/2011/05/theresa-no-4.html", "published": "2011-05-27T16:09:00.003-04:00", "updated": "2017-08-21T12:07:59.158-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "Little Black Book of Cocktails", "year": null }, "categories": [ "campari", "creme de cassis", "gin", "lime juice", "soda" ], "ingredients": [ "1 1/2 oz Cassis de Bordeaux (G.E. Massenez)", "3/4 oz London Dry Gin (Beefeater)", "3/4 oz Lime Juice", "3/4 oz Campari" ], "instructions": "Shake with ice and strain into a highball glass filled with fresh ice. Top with soda water (2-3 oz) and garnish with a mint sprig.", "body_text": "1 1/2 oz Cassis de Bordeaux (G.E. Massenez)\n3/4 oz London Dry Gin (Beefeater)\n3/4 oz Lime Juice\n3/4 oz Campari\nShake with ice and strain into a highball glass filled with fresh ice. Top with soda water (2-3 oz) and garnish with a mint sprig.\nA few months ago, I made the quirky\nTeresa\nfrom Gary Regan's\nThe Joy of Mixology\n. The drink was created by Spanish cocktail enthusiast Rafael Ballesteros and expertly balanced the bitterness of Campari, the sweetness of crème de cassis, and the tartness of lime juice. Nicole, one of our friends and readers of the blog, commented that the Teresa was too Campari heavy for her and she would have liked to see half of the Campari replaced with gin. I replied that Eastern Standard's bar manager, Jackson Cannon, must have had the same opinion for he made a series of variations. While I was able to see #2 and #3 in the Craigie on Main cocktail rolodex, the Theresa #4 (unsure why the spelling changed) seemed most appealing and appears in the LUPEC Boston's\nLittle Black Book of Cocktails\n. I held off on making this recipe as it calls for a mint sprig garnish and our mint, until recently, was in the off season. Alas, our mint is back so it was time for the Theresa #4.\nI am glad that I waited until mint was available for it contributed greatly to the drink's aroma. The Theresa #4's sip contained the lime and the swallow possessed the Campari and gin herbal notes. Instead of having a strong Campari aftertaste like the original, this variation had a strong crème de cassis taste, well... everywhere; the cassis appeared on the sip to balance the citrus and a little more distinctively on the swallow to mellow the botanical notes. Moreover, the cassis liqueur made the drink a bit more syrupy or desserty than the original. The Campari, lime juice, gin, and soda water did help to dry out the sugar quotient, although I could not help but think that the balance would be better as a 4 equal parts recipe of cassis, gin, Campari, and lime.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfarl7bNTH1PlIfQ7ploqo9ehjqCY9_DdD-3Jt0LxxvdjCgTS5VQZ15u0u4jNmJP0bVzhQj3onTGsmGSGjYR5cSdAm-BijKoMYvpbi-rqJVgirTRZAnnvqmPQw2Pd4XMNHpWHhX6-V3k/s320/theresa675.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfarl7bNTH1PlIfQ7ploqo9ehjqCY9_DdD-3Jt0LxxvdjCgTS5VQZ15u0u4jNmJP0bVzhQj3onTGsmGSGjYR5cSdAm-BijKoMYvpbi-rqJVgirTRZAnnvqmPQw2Pd4XMNHpWHhX6-V3k/s800/theresa675.jpg", "comment_count": 0 }, { "title": "white witch", "url": "https://cocktailvirgin.blogspot.com/2011/06/white-witch.html", "published": "2011-06-01T15:58:00.005-04:00", "updated": "2017-08-21T12:06:36.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1972 }, "categories": [ "cointreau", "creme de cacao", "lime juice", "rum (white)", "soda" ], "ingredients": [ "1/2 oz White Crème de Cacao (Marie Brizard)", "1/2 oz Cointreau", "1 oz White Jamaican Rum (J.Wray & Nephew)" ], "instructions": "Add to Sling glass with ice and stir. Fill with soda water (~2 oz). Decorate with a spent lime shell and mint sprigs dusted with bar sugar. I skipped the sugar dusting, used crushed ice instead of cubes, and added a straw.", "body_text": "Juice 1/2 Lime (1/2 oz)\n1/2 oz White Crème de Cacao (Marie Brizard)\n1/2 oz Cointreau\n1 oz White Jamaican Rum (J.Wray & Nephew)\nAdd to Sling glass with ice and stir. Fill with soda water (~2 oz). Decorate with a spent lime shell and mint sprigs dusted with bar sugar. I skipped the sugar dusting, used crushed ice instead of cubes, and added a straw.\nAfter the Theresa #4, I was still in a highball mood, and I spotted a drink, the White Witch, that would make use of the new bottle of Marie Brizard crème de cacao that was replacing a less glorious brand. I found the recipe in our 1972 edition of Trader Vic's\nBartender's Guide\nbut not in the 1948 version; the book provides little information about the drink save for that it was probably created some time in that 24 year span. Given that the drink calls for Jamaican rum, perhaps the White Witch refers to Annie Palmer who married the owner of the Rose Hall Plantation in Jamaica in 1820. This husband and Annie's next two husbands died suspiciously and it was hypothesized that Annie brought about their demise. Stories of her deep involvement in voodoo, romantic involvements with her slaves (before murdering them too), and the like suggested that she was indeed a psychopath to be feared. Perhaps the drink would make a good nerve calmer after a spooky séance or a thirst quencher after playing a round of golf on the Rose Hall estate (now a Ritz-Carlton golf resort). With neither of those two options open at that moment, I just figured that the drink would be tasty for crème de cacao pairs up well with Cointreau in the\nProspector Cocktail\nand works well with with citrus in the\nMady\nand\nTwentieth Century\n.\nThe mint garnish contributed greatly to the aroma and, along with the spent lime shell, helped to break up the stark absence of color. On the sip, the lime and soda water provided a crispness that was also flavored by the orange notes from the Cointreau. Meanwhile on the swallow, the funky notes from the overproof Jamaican rum were chased by a lingering chocolate note from the liqueur. Overall, the White Witch was dangerously easy to drink and the flavor combinations did indeed play well together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZcJNRRFIWufKmdGIgUkvAqZ_6Na3oGDWEgu5oJZEdc2ebf3S9OYy6oDDxAbes1TMQlclj2Ulq-uoA0fW1lTInpTtN0vXmFId0glb657ga-N0Mob5wOwc7zQwOKByitei30kMeFTTMMs/s320/whitewitch677.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZcJNRRFIWufKmdGIgUkvAqZ_6Na3oGDWEgu5oJZEdc2ebf3S9OYy6oDDxAbes1TMQlclj2Ulq-uoA0fW1lTInpTtN0vXmFId0glb657ga-N0Mob5wOwc7zQwOKByitei30kMeFTTMMs/s800/whitewitch677.jpg", "comment_count": 0 }, { "title": "horse tonic", "url": "https://cocktailvirgin.blogspot.com/2011/06/horse-tonic.html", "published": "2011-06-01T16:59:00.004-04:00", "updated": "2025-08-08T12:13:20.436-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Richard Boccato", "source": "Food & Wine: Cocktails 2011", "year": 2011 }, "categories": [ "egg white", "falernum", "lemon juice", "rum", "simple syrup (ginger)", "soda" ], "ingredients": [ "1 1/2 oz Dark Rum, preferably Gosling's Black Seal", "1/2 oz Cruzan Black Strap Rum", "3/4 oz Lemon Juice", "1/2 oz Ginger Syrup", "1/4 oz Velvet Falernum", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a Fizz glass containing 1 oz of soda water. Garnish with a pinch of espresso (mortar and pestle ground dark roast coffee beans) and an orange twist.", "body_text": "1 1/2 oz Dark Rum, preferably Gosling's Black Seal\n1/2 oz Cruzan Black Strap Rum\n3/4 oz Lemon Juice\n1/2 oz Ginger Syrup\n1/4 oz Velvet Falernum\n1 Egg White\nShake once without ice and once with. Strain into a Fizz glass containing 1 oz of soda water. Garnish with a pinch of espresso (mortar and pestle ground dark roast coffee beans) and an orange twist.\nTwo Saturdays ago, I was flipping through the new\nFood & Wine: Cocktails 2011\nbook and spotted the curious sounding Horse Tonic. The drink was created by Richard Boccato who bartends at Dutch Kills, Painkiller, and Weather Up TriBeCa in Manhattan. Richard designed the drink with mid- to late-19th century Bracers, like the\nSaratoga Brace Up\n, in mind. Braces became popular with the advent of sparkling water and were well utilized in the morning as hangover palliatives.\nThe Horse Tonic's garnishes provided a dark roast coffee and orange oil aroma. On the sip, the pair of dark rums offered a caramel flavor that worked surprisingly well with the lemon juice. Next, the black strap molasses appeared on a swallow spiced by clove and ginger notes. Furthermore, the coffee garnish began to enter the flavor profile over time and complemented the dark rums. Of all the flavor combinations, it was the fresh ginger syrup pairing with the sharp carbonation that was most enjoyable for me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-J5AMSfxC9DzKqlhBi4KhcD6ZvpMsQE52H6xucI8lfbcy7ZLPMF_m1-SWF43g8V52dsKrfyZCJ7OnOi-YxWZukBxyRHhg9oCh5edcAqyUH911PNsMfPiQzudCE9YUmrT0DnPO67JsUI/s320/horsetonic680.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-J5AMSfxC9DzKqlhBi4KhcD6ZvpMsQE52H6xucI8lfbcy7ZLPMF_m1-SWF43g8V52dsKrfyZCJ7OnOi-YxWZukBxyRHhg9oCh5edcAqyUH911PNsMfPiQzudCE9YUmrT0DnPO67JsUI/s800/horsetonic680.jpg", "comment_count": 4 }, { "title": "madeira (or sherry) cup", "url": "https://cocktailvirgin.blogspot.com/2011/06/madeira-or-sherry-cup.html", "published": "2011-06-02T16:13:00.003-04:00", "updated": "2017-08-21T12:04:46.190-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Gentleman's Table Guide", "year": 1871 }, "categories": [ "curacao", "lemon juice", "madeira", "soda", "sugar" ], "ingredients": [ "1 bottle Madeira or Sherry (6 oz Blandy's 5 Year Old Verdelho Madeira)", "1 wineglass Orange Brandy (1/2 oz Grand Marnier)", "1/2 Lemon Peel (1/8)", "2 bottle Soda Water (6 oz)" ], "instructions": null, "body_text": "1 bottle Madeira or Sherry (6 oz Blandy's 5 Year Old Verdelho Madeira)\n1 wineglass Orange Brandy (1/2 oz Grand Marnier)\n1/2 Lemon Peel (1/8)\n2 bottle Soda Water (6 oz)\nSugar to Taste (1/2 oz Simple Syrup)\nA few sprigs Borage, Woodruff, or Balm, or half rind of small Cucumber (1/8 Cucumber Rind)\nA few slices of lemon (2)\nMix all but soda water in a jug and immerse in ice for an hour to steep. Strain and add soda water. The original recipe makes around 8 servings; scaled down version makes around 2.\nBefore making the\nHorse Tonic\n, I started on the Madeira (or Sherry) Cup from the 1871\nGentleman's Table Guide\nas the recipe required a bit of steeping time. While we are big fans of sherry, I opted for Madeira since there are fewer reasons in the historical literature to mix with it and modern bartenders have not warmed up to it yet like they have sherry. I was also drawn to the Cup by the cucumber rind which imparts a very pleasing flavor to drinks such as in the\nTea Julep\n; moreover, it is often more readily available than the borage, woodruff, or balm options in the recipe.\nThe cucumber definitely provided an aromatic element to the drink and Andrea noted the orange from the Grand Marnier as well. In addition, the cucumber provided an herbal element to the crisp, carbonated sip. Finally, the swallow contained the Madeira flavors along with lingering cucumber and lemon peel notes. Overall, the Madeira Cup was light, refreshing, yet flavorful like the other recipes we have tried in the\nGentleman's Table Guide\nsuch as the\nNational Rifle Cup\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEjlVbfb0TwJu1fzWCPkfO_3Cxw1m4srTjb32SYKt4O1FOWNjglGlpVPFY6wtFq4KLXwHSINjzhS6R3R-dxsgOVeq3yHNr7YGd3f6813jDFsPQt_jal3XqwLn2TJ_QgcazkqkxSXX9hE/s320/madeiracup681.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEjlVbfb0TwJu1fzWCPkfO_3Cxw1m4srTjb32SYKt4O1FOWNjglGlpVPFY6wtFq4KLXwHSINjzhS6R3R-dxsgOVeq3yHNr7YGd3f6813jDFsPQt_jal3XqwLn2TJ_QgcazkqkxSXX9hE/s800/madeiracup681.jpg", "comment_count": 2 }, { "title": "maroquet swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/06/maroquet-swizzle.html", "published": "2011-06-02T16:46:00.003-04:00", "updated": "2017-08-21T12:03:58.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "highball", "technique": null, "attribution": { "creator": "Ben Sandrof", "source": "Sunday Salons", "year": null }, "categories": [ "#other", "grapefruit juice", "grenadine", "lime juice", "pastis", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz Neisson Rhum Agricole Blanc", "1/2 oz Grapefruit Juice", "1/4 oz Lime Juice", "1 dash Simple Syrup", "1/2 oz Grenadine" ], "instructions": "Add grenadine to the bottom of a Highball glass. Gently add crushed ice and other ingredients. Swizzle to mix while taking care not to disturb the grenadine layer on the bottom. Garnish with mint sprigs and a few drops of Pernod; add a straw.", "body_text": "2 oz Neisson Rhum Agricole Blanc\n1/2 oz Grapefruit Juice\n1/4 oz Lime Juice\n1 dash Simple Syrup\n1/2 oz Grenadine\nAdd grenadine to the bottom of a Highball glass. Gently add crushed ice and other ingredients. Swizzle to mix while taking care not to disturb the grenadine layer on the bottom. Garnish with mint sprigs and a few drops of Pernod; add a straw.\nTwo Sundays ago, Andrea and I attended another of Ben Sandrof's Sunday Salons. The first drink on the menu that lured me in was the Maroquet Swizzle. Ben explained that Maroquet was a small fishing village located on the most eastern part of Martinique. The location explained the Martinician rum as well as the presence of the grenadine on the bottom. Why the grenadine? Well, Ben reasoned that it was the the part of the island that would see the dawn first, and thus, the grenadine was in the style of a Tequila Sunrise.\nThe mint sprigs and Pernod's anise pleasantly greeted the nose. The first sips of the Maroquet Swizzle possessed the sweetness and fruitiness of the grenadine, and later sips contained a crisp grapefruit flavor aided by the rhum agricole's grassiness. Lastly, the rhum agricole's funky notes rounded out the drink on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbfFHbm492JtL5JnXqVEuGC8GsFZwQr-Z__4Jk1QWmLCFvv7MgvEd4TCTFWQU32JOc2pGaRrcReDupdD8OxypFdmdYMGRgiwdHTyMHW3eqGPiSNEaBZ6uDx556qhHDPNj_X8_irU8rD0/s320/maroquet682.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbfFHbm492JtL5JnXqVEuGC8GsFZwQr-Z__4Jk1QWmLCFvv7MgvEd4TCTFWQU32JOc2pGaRrcReDupdD8OxypFdmdYMGRgiwdHTyMHW3eqGPiSNEaBZ6uDx556qhHDPNj_X8_irU8rD0/s800/maroquet682.jpg", "comment_count": 0 }, { "title": "jungle bird", "url": "https://cocktailvirgin.blogspot.com/2011/06/jungle-bird.html", "published": "2011-06-03T16:07:00.003-04:00", "updated": "2017-08-21T12:03:28.057-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "tiki mug", "technique": "build", "attribution": { "creator": null, "source": "Aviary Bar of the Kuala Lumpur Hilton", "year": 1978 }, "categories": [ "#other", "campari", "lime juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Myer's Rum (sub dark Jamaican rum)", "3/4 oz Campari", "3 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Build in a goblet or Tiki mug on crushed ice, and stir. Garnish with mint and a pineapple spear.", "body_text": "1 1/2 oz Myer's Rum (sub dark Jamaican rum)\n3/4 oz Campari\n3 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nBuild in a goblet or Tiki mug on crushed ice, and stir. Garnish with mint and a pineapple spear.\nOne of the other drinks I had at Ben Sandrof's Sunday Salon was his variation of the Jungle Bird. The original was created at the Aviary Bar of the Kuala Lumpur Hilton in Malaysia around 1978. The drink is unusual for most Tiki drinks do not call for Campari liqueur and only LUPEC Boston's\nKen-Tiki\ncomes to mind as another Campari-laden Tiki drink that I have tried. However, Tiare of the Mountain of Crushed Ice blog has done her homework and has a lot more experience with Campari in Tiki drinks and lists a few more\nhere\nand\nthere\n. Ben's variation reduced the pineapple proportions from 4 to 3 ounces and slightly modified the garnishes. Here, the mint garnish Ben used contributed greatly to the drink's nose. On the taste, the sip contained the citrus and richness of the dark rum, and the swallow presented the pineapple and Campari notes. Over time as the ice melted, the Campari definitely took a greater role in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi188O1JpaKrRs6Ws35CFZMibPznABZO5S_1mtrK2deBsHyhm9icduCS2YDtZlGz61i0gAT6bij0f-a0Wk2JfgWK6URow8_RcEXn1DbPeAdUMq1zCG2c4iTIdTsjxALDlqWQ7fMMpqttMM/s320/junglebird685.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi188O1JpaKrRs6Ws35CFZMibPznABZO5S_1mtrK2deBsHyhm9icduCS2YDtZlGz61i0gAT6bij0f-a0Wk2JfgWK6URow8_RcEXn1DbPeAdUMq1zCG2c4iTIdTsjxALDlqWQ7fMMpqttMM/s800/junglebird685.jpg", "comment_count": 1 }, { "title": "darkside iced tea", "url": "https://cocktailvirgin.blogspot.com/2011/06/darkside-iced-tea.html", "published": "2011-06-03T16:56:00.003-04:00", "updated": "2017-08-21T12:02:29.680-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Chad Arnholt", "source": "Woodward and Citizen Public House", "year": null }, "categories": [ "#franklin", "curacao", "fernet-branca", "lemon juice", "rum", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Rittenhouse 100 Rye", "1/2 oz Zaya Rum", "1/2 oz Fernet Branca", "1/2 oz Combier Orange Liqueur", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice and pour into a highball glass (here a rocks glass). Garnish with a lemon wedge and add a straw.", "body_text": "1/2 oz Rittenhouse 100 Rye\n1/2 oz Zaya Rum\n1/2 oz Fernet Branca\n1/2 oz Combier Orange Liqueur\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup\nShake with ice and pour into a highball glass (here a rocks glass). Garnish with a lemon wedge and add a straw.\nTwo Mondays ago was a Fernet Branca industry event at the Franklin Southie. While I sadly did not win the Fernet Branca beach cruiser bicycle that night, I did have some tasty Fernet and Carpano Antica drinks. One of the original recipes was created by Chad Arnholt of the Woodward and Citizen Public House and was his Fernet Branca-inspired tribute to the Long Island Iced Tea called the Darkside Iced Tea. Amusingly, the Long Island Iced Tea will also be honored at this year's Tales of the Cocktail. The original was\nvoted to be buried\nafter a jazz band leads its funeral procession in July to join the ranks with previous year's winners the Appletini, Red Headed Slut, and Sex on the Beach.\nChad's version started off with a caramel and menthol aroma from the Zaya rum and Fernet Branca, respectively. The Zaya then donated a richness to the sip that was balanced by the citrus notes of the lemon juice and orange liqueur. Next, the swallow was a combination of the Fernet Branca's herbal flavors and Rittenhouse Rye's barrel notes. The only thing that I felt the Darkside Iced Tea needed was the original's splash of Coca Cola for I felt that it would greatly complement both the rum and the Fernet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBiPdLETkOoWvN3GibPVu79qWjC2RnVObhKHq0WZW85jGIPkmPCm3QQBfub0dx94cODFcovwv9U_NZsfSSAPcylEoq_s-6dgjzc9UHtwqT34fIyyznslIuaQWkHui1oay4nlYCHffHe4/s320/darkside687.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBiPdLETkOoWvN3GibPVu79qWjC2RnVObhKHq0WZW85jGIPkmPCm3QQBfub0dx94cODFcovwv9U_NZsfSSAPcylEoq_s-6dgjzc9UHtwqT34fIyyznslIuaQWkHui1oay4nlYCHffHe4/s800/darkside687.jpg", "comment_count": 2 }, { "title": "white devil", "url": "https://cocktailvirgin.blogspot.com/2011/06/white-devil.html", "published": "2011-06-05T16:42:00.003-04:00", "updated": "2017-08-21T11:59:36.775-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (orange)", "lillet", "maraschino", "rum (white)", "vermouth (bianco)" ], "ingredients": [ "3/4 oz El Dorado 3 Year White Rum", "3/4 oz Cocchi Americano", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Luxardo Maraschino", "2 dash Housemade Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a Marasca cherry. Stir with ice and strain into a cocktail glass. Garnish with a black olive. Adapted from", "body_text": "3/4 oz El Dorado 3 Year White Rum\n3/4 oz Cocchi Americano\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Luxardo Maraschino\n2 dash Housemade Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with a Marasca cherry.\nTwo Tuesdays ago, Andrea and I went to Deep Ellum for dinner. For a drink, I asked bartender Evan Harrison for the White Devil on the newly updated cocktail menu. Evan mentioned that the drink was a variation of a Rum Martini called the Black Devil:\nBlack Devil\n• 2 oz Light Rum\n• 1/2 oz Dry Vermouth\nStir with ice and strain into a cocktail glass. Garnish with a black olive. Adapted from\nPlayboy's Host & Bar Book\n.\nEvan explained that it was actually a variation of a variation for bar owner Max Toste substituted a Luxardo Maraschino cherry for the black olive when the Black Devil appeared on the menu a while back.\nEvan commented that the Cocchi Americano, Dolin Blanc, and Maraschino went well together in this drink, and he was not wrong. The Maraschino liqueur dominated much of the drink's aroma. Next, the sip was a light citrus flavor supported by a bit of body from the sugar in the drink, and the swallow was an herbal element bolstered by the Maraschino liqueur and aged white rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fuSM8MdKN8NGkyNnvuxtYoqG-IiHO4m9PabyRQkRzCdTx_KVP56v6LY0ZrctYcnHQc_lJO_EEHrWOl6Jsmh6syMZeY-ARLHZHxpxSGkryCZa4D2veKAmTpU9xaVw2jLWXByGt3dausM/s320/whitedevil688.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fuSM8MdKN8NGkyNnvuxtYoqG-IiHO4m9PabyRQkRzCdTx_KVP56v6LY0ZrctYcnHQc_lJO_EEHrWOl6Jsmh6syMZeY-ARLHZHxpxSGkryCZa4D2veKAmTpU9xaVw2jLWXByGt3dausM/s800/whitedevil688.jpg", "comment_count": 0 }, { "title": "teenage riot", "url": "https://cocktailvirgin.blogspot.com/2011/06/teenage-riot.html", "published": "2011-06-06T14:18:00.003-04:00", "updated": "2017-08-21T11:59:01.405-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tonia Guffey", "source": "Gary Regan's Annual Manual for Bartenders", "year": null }, "categories": [ "bitters (orange)", "cynar", "sherry", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1 1/2 oz Cynar", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Lustau Dry Amontillado Sherry", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1 1/2 oz Cynar\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Lustau Dry Amontillado Sherry\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nTwo Wednesdays ago, I was drawn to the Teenage Riot created by Tonia Guffey of New York City's DRAM, Flatiron Lounge, and Lani Kai. The recipe appears in Gary Regan's\nAnnual Manual for Bartenders\nand could be named after one of the Sonic Youth songs that I used to listen to in high school when it first came out in 1988. So beside the possible alterna-rock drink name, the Teenage Riot had a very\nLittle Italy\nvibe to it, so I was sold.\nThe Teenage Riot began with a lemon oil aroma that floated over a hint of the Cynar's herbaceousness. Next, the sip was malty from the rye and grape-tinged from the sherry, and the swallow packed the rye's heat, the Cynar's complex botanicals, and the bitters' orange notes. Overall, it was drier and a little more citrussy than a Little Italy but equally as tasty to drink. Mmm... spirit desire.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadKkN9b3lF8uJF58ZNKn0iuLoxuLqQELB7c0fhY26wtoltVBiPprIQqFRFlRTFsBhTrGliQCAp2lHcTGZiNBk9s6nj55J1YVJx8fVSeDim1EGbGjD6uNu1qL8D3wWPQUmFDi03sWxTYQ/s320/teenageriot690.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadKkN9b3lF8uJF58ZNKn0iuLoxuLqQELB7c0fhY26wtoltVBiPprIQqFRFlRTFsBhTrGliQCAp2lHcTGZiNBk9s6nj55J1YVJx8fVSeDim1EGbGjD6uNu1qL8D3wWPQUmFDi03sWxTYQ/s800/teenageriot690.jpg", "comment_count": 2 }, { "title": "foul weather", "url": "https://cocktailvirgin.blogspot.com/2011/06/foul-weather.html", "published": "2011-06-06T16:07:00.003-04:00", "updated": "2017-08-21T11:58:24.171-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "pour", "attribution": { "creator": null, "source": "Trader Vic", "year": null }, "categories": [ "lemon juice", "orange juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Orange Juice", "1 oz Lemon Juice", "1/2 oz Passion Fruit Nectar (Ceres)", "1 dash Vanilla (1/4 oz Navan Liqueur)", "1 dash Sugar Syrup (1/4 oz Jaggery Syrup)", "1 oz Jamaican Rum (Smith & Cross)", "1 oz Light Puerto Rican Rum (DonQ Cristal)" ], "instructions": "Pour over ice in a highball glass. Stir and decorate with fresh mint and a fruit stick.", "body_text": "1 oz Orange Juice\n1 oz Lemon Juice\n1/2 oz Passion Fruit Nectar (Ceres)\n1 dash Vanilla (1/4 oz Navan Liqueur)\n1 dash Sugar Syrup (1/4 oz Jaggery Syrup)\n1 oz Jamaican Rum (Smith & Cross)\n1 oz Light Puerto Rican Rum (DonQ Cristal)\nPour over ice in a highball glass. Stir and decorate with fresh mint and a fruit stick.\nAfter the Teenage Riot, I was flipping through our 1972 edition of Trader Vic and spotted the Foul Weather. The Foul Weather does not appear in our 1948 edition which narrows the window to a 24 year range when the recipe was created or curated. Once mixed, the drink presented a rather pleasing mint and vanilla aroma. The sip was slightly tart and carried the citrus and passion fruit flavors. Had I used vanilla extract instead of the vanilla liqueur (or syrup), the drink would have been even more tart which makes me wonder if passion fruit syrup would have been a better ingredient, such as in the\nMara-Amu\n, rather than the unsweetened juice. Next, the Smith & Cross' funk notes and the Navan's vanilla filled the swallow. The vanilla worked as a good accent to complement the Smith & Cross; moreover, the tartness of the drink actually worked well with the rum as well. Indeed, the Foul Weather might be the perfect prescription for an overcast or stormy day.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgKJu9ZiiuNv0Y1HuuvGxst9uKSNtm-lJWduMWq2wrz5GUCPpjLiINK8ZmRFicYXwwiuHv1-V6b8nvPtLRjd-DwpkzObMQHHGx3wvaBgNytMyTZyGHf8dX9rKO9CctnV5BWmmMjnRG3s/s320/foulweather691.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgKJu9ZiiuNv0Y1HuuvGxst9uKSNtm-lJWduMWq2wrz5GUCPpjLiINK8ZmRFicYXwwiuHv1-V6b8nvPtLRjd-DwpkzObMQHHGx3wvaBgNytMyTZyGHf8dX9rKO9CctnV5BWmmMjnRG3s/s800/foulweather691.jpg", "comment_count": 3 }, { "title": "thin mint julep", "url": "https://cocktailvirgin.blogspot.com/2011/06/thin-mint-julep.html", "published": "2011-06-07T14:28:00.004-04:00", "updated": "2017-08-21T11:57:45.839-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "*original", "creme de cacao", "fernet-branca" ], "ingredients": [ "2 oz Fernet Branca", "1 oz Crème de Cacao" ], "instructions": null, "body_text": "2 oz Fernet Branca\n1 oz Crème de Cacao\nLightly muddle 2 sprigs of mint in some of the crème de cacao. Add crushed ice and the rest of the ingredients. Stir and top off with more ice. Garnish with 2 sprigs of mint and add a straw.\nTwo Thursdays ago, we went over to Lineage for Andrea's birthday. One of the drinks that I had stemmed from a discussion with bartender Ryan Lotz about Mint Juleps. The conversation led to the creation of a chocolate and minty variation that utilized crème de cacao and Fernet Branca in addition to the mint. As I learned from the Hansen Special and the\nFernet Alexander\n, Fernet Branca pairs exceptionally well with crème de cacao.\nIndeed, the Julep was chocolate and mint with extra herbal complexity stemming from the Fernet; while I got a lingering mint note, Andrea perceived a lingering chocolate one. Like in the drinks mentioned above, the crème de cacao worked both to soften and complement the Fernet Branca. When Andrea declared that \"It tastes like a Girl Scout cookie!\", the drink was dubbed the Thin Mint Julep after their Thin Mints cookies.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShWq3erMx_eT2ajvKmmfLuK_2aQOyZtPqKFQg6A7cg-Ap_svP_KvUfI8JCROB1FWyPTljExkCwZ42K755zddAic4DTnKRXi0QdHGvAVqT3g1mv_4551jgE8JMC84TYpngDkP3ZHkFvHU/s320/thinmintjulep693.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShWq3erMx_eT2ajvKmmfLuK_2aQOyZtPqKFQg6A7cg-Ap_svP_KvUfI8JCROB1FWyPTljExkCwZ42K755zddAic4DTnKRXi0QdHGvAVqT3g1mv_4551jgE8JMC84TYpngDkP3ZHkFvHU/s800/thinmintjulep693.jpg", "comment_count": 0 }, { "title": "green jacket", "url": "https://cocktailvirgin.blogspot.com/2011/06/green-jacket.html", "published": "2011-06-07T16:04:00.005-04:00", "updated": "2024-09-01T11:57:56.918-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "The Whistler", "year": null }, "categories": [ "#other", "bitters (other)", "cynar", "ginger beer", "ginger liqueur", "lemon juice", "pineapple juice" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Housemade Ginger Liqueur", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "1 dash Scrappy's Celery Bitters" ], "instructions": "Shake with ice and strain into a highball glass filled with fresh ice cubes. Top with (1+ oz) ginger beer and stir. Add a straw and garnish with a few additional drops of celery bitters.", "body_text": "1 1/2 oz Cynar\n1/2 oz Housemade Ginger Liqueur\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n1 dash Scrappy's Celery Bitters\nShake with ice and strain into a highball glass filled with fresh ice cubes. Top with (1+ oz) ginger beer and stir. Add a straw and garnish with a few additional drops of celery bitters.\nFor Memorial Day weekend, Andrea and I flew out to Chicago to visit her family in Indiana. On returning to Chicago before catching the flight home, we paid a visit to the Whistler. Bartender Paul McGee greeted us at the door when the bar opened at 6; we actually got there a little early and waited since our window of opportunity was only a little more than an hour. While waiting for the Whistler to open, I checked out the menu on the bar's website and spotted the Green Jacket, a quirky Cynar highball that caught my attention. Once inside and we were handed menus, I quickly noticed that the Green Jacket had disappeared; Paul surmised that Chicagoans had not developed as big of a taste for Cynar as Boston has. Therefore, they recently rotated the drink off the menu, but he was quite happy to make it for me. One of the ingredients in the drink was a housemade ginger liqueur made from ginger juice, overproof vodka, and simple syrup, but I imagine that Domaine de Canton or ginger syrup would make a decent substitution in a pinch.\nThe Scrappy's Celery Bitters contributed greatly to the Green Jacket's nose and set forth the herbal undercurrents in the drink early. Next, the sip was a crisp lemon and ginger flavor. The ginger continued on in the swallow along with the Cynar, pineapple, and a hint of celery. The trio of pineapple, Cynar, and ginger was a strong flavor combination that made the drink a success. Moreover, the Cynar and pineapple pairing reminded me of the excellent match Averna and pineapple made in the\nAverna Pineapple Shrub\nand\nHaverna\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiintqLnp3QsdLSMJO0gWhET3klxJ65lRTkNvhtzUGG6uWxrh0cTef6_ab0VyTVOasir97K9ZIzGu3PHFL0e8KfaMbTn5eGdKQ3LpYSmouzbcFLOPrmmxyWOAcHUm6AKI7d1QPVTcF7GlY/s320/greenjacket696.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiintqLnp3QsdLSMJO0gWhET3klxJ65lRTkNvhtzUGG6uWxrh0cTef6_ab0VyTVOasir97K9ZIzGu3PHFL0e8KfaMbTn5eGdKQ3LpYSmouzbcFLOPrmmxyWOAcHUm6AKI7d1QPVTcF7GlY/s800/greenjacket696.jpg", "comment_count": 1 }, { "title": "viking funeral", "url": "https://cocktailvirgin.blogspot.com/2011/06/viking-funeral.html", "published": "2011-06-08T14:56:00.005-04:00", "updated": "2024-09-01T11:57:45.587-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "wine glass", "technique": "dry shake", "attribution": { "creator": "Paul McGee", "source": "The Whistler", "year": null }, "categories": [ "#other", "amaro", "aquavit", "egg white", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz North Shore Aquavit", "1 oz Luxardo Amaro Abano", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1 Egg White" ], "instructions": "Dry shake, add ice, and shake again. Double strain into a wine glass.", "body_text": "1 oz North Shore Aquavit\n1 oz Luxardo Amaro Abano\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1 Egg White\nDry shake, add ice, and shake again. Double strain into a wine glass.\nWhile finishing up my Green Jacket at the Whistler in Chicago, bartender Paul McGee recommended that I try the Viking Funeral. With an egg white Sour base, the drink used a combination of North Shore's Aquavit and Luxardo Amaro Abano as the spirit. For the former, I remember contacting and hunting out Sonja Kassebaum of\nNorth Shore Distillery\n(and the\nThinking of Drinking\nblog) during Tales of the Cocktail in 2009 for a sample of their aquavit, and it was definitely worth the effort. At first, I was a little surprised to see it being served since we never see it on menus, until I realized that we were a stone's throw from the distillery. Hopefully, their spirits make it out east for their gin is one of my favorites. The latter, the Luxardo Amaro Abano, has been described as cardamom, cinnamon, and bitter orange peel forward. Given the egg white and aquavit components, perhaps another dark amaro like Averna or Rammazzotti could be substituted in a pinch without altering the drink too much.\nThe Viking Funeral presented a caraway and dark herbal aroma from the aquavit and amaro, respectively. While the sip was lemony, the swallow was a pleasing caraway flavor supplemented by a rich herbal swallow from the liqueur. Shortly after finishing the Viking Funeral, we had to bid adieu for it was time to make the drive over to Midway Airport to catch our flight home, and luckily there was no traffic so we made it there in time. Hopefully, Andrea will write up the drink she had, the Roman Spring, in the next few days. And thank you to Paul and the other bartenders at the Whistler for their hospitality during our whirlwind visit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuWc-QB72C7SJ7HQmKgn6mCJEWfW3n0-03m1rtiIo_UDcc9wcJ0tspdR02OtlkDI9RgbtKvN08VcufvZYxGMYxeZjPTzyqzg12oDW1Ehyphenhyphen3pWqj103lwdq88oNcImSNoJzHXELHSjkshg/s320/vikingfuneral697.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuWc-QB72C7SJ7HQmKgn6mCJEWfW3n0-03m1rtiIo_UDcc9wcJ0tspdR02OtlkDI9RgbtKvN08VcufvZYxGMYxeZjPTzyqzg12oDW1Ehyphenhyphen3pWqj103lwdq88oNcImSNoJzHXELHSjkshg/s800/vikingfuneral697.jpg", "comment_count": 0 }, { "title": "greenbriar cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/06/greenbriar-cocktail.html", "published": "2011-06-08T16:02:00.003-04:00", "updated": "2017-08-21T11:55:55.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Barflies and Cocktails", "year": null }, "categories": [ "bitters (other)", "sherry", "vermouth (dry)" ], "ingredients": [ "2/3 Sherry (2 oz Lustau East India Solera)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1 dash Peach Bitters (Fee Brothers)", "1 sprig Mint" ], "instructions": "Shake with ice and double strain into a cocktail glass. Lightly muddling the mint followed by stirring would work well too. I garnished with an additional sprig of mint.", "body_text": "2/3 Sherry (2 oz Lustau East India Solera)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1 dash Peach Bitters (Fee Brothers)\n1 sprig Mint\nShake with ice and double strain into a cocktail glass. Lightly muddling the mint followed by stirring would work well too. I garnished with an additional sprig of mint.\nLast Wednesday, I recalled my conversation with Lineage's Ryan Lotz about Mint Juleps. When I mentioned that we had made the sherry and yellow Chartreuse-containing\nPlatonic Julep\nlast year, Ryan replied that he loved Sherry Juleps and that Toro serves them at their bar. I then set out to find the sherry and mint drink that I had spotted a few weeks prior. I soon found it, the Greenbriar Cocktail, in Harry McElhone's\nBarflies and Cocktails\n. The Greenbriar Cocktail is not a Julep, but appears to be a sherry and dry vermouth version of the gin-based\nDerby\ndown to the inclusion of the peach bitters.\nTo balance the dry vermouth, I reached for one of our sweeter sherries, Lustau East India Solera which is a combination of a sweet Pedro Ximénez and a dry Oloroso. The mint in the drink donated much of the drink's aroma. The sip was a slightly sweet grape flavor that was chased by the sherry's nuttiness, the mint, and a lingering peach note. The swallow had a slight degree of bitterness from shaking the mint with ice, and perhaps lightly muddling the mint followed by stirring with ice would provide a more pleasing flavor. Overall, the Greenbriar Cocktail would probably make for a nice summer aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kw4JAJnKWGPCLCqzo1y8QlU-gIPlgann-hlqQSSOONmGvFbTwL278A9qMMX9ylvSchkherLP9evJGbuUuNoJKM9h8MbpfmFjYZuqeXlrT-Ma0d6o6TI-EeKW5OwNA25jKIzccMEQCxk/s320/greenbriar698.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kw4JAJnKWGPCLCqzo1y8QlU-gIPlgann-hlqQSSOONmGvFbTwL278A9qMMX9ylvSchkherLP9evJGbuUuNoJKM9h8MbpfmFjYZuqeXlrT-Ma0d6o6TI-EeKW5OwNA25jKIzccMEQCxk/s800/greenbriar698.jpg", "comment_count": 0 }, { "title": "division bell", "url": "https://cocktailvirgin.blogspot.com/2011/06/division-bell.html", "published": "2011-06-09T15:54:00.003-04:00", "updated": "2017-08-21T11:54:33.638-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": null }, "categories": [ "aperol", "lime juice", "maraschino", "mezcal" ], "ingredients": [ "1 oz Mezcal (Del Maguey Vida)", "3/4 oz Aperol", "3/4 oz Lime Juice", "1/2 oz Maraschino Liqueur (Luxardo)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a grapefruit twist (I substituted an orange one).", "body_text": "1 oz Mezcal (Del Maguey Vida)\n3/4 oz Aperol\n3/4 oz Lime Juice\n1/2 oz Maraschino Liqueur (Luxardo)\nShake with ice and strain into a cocktail glass. Garnish with a grapefruit twist (I substituted an orange one).\nAfter the Greenbriar Cocktail, I began flipping through\nFood & Wine: Cocktails 2011\nand spotted the Division Bell. Phil Ward created this drink for the opening menu of Manhattan's Mayaheul and named it after the Pink Floyd album that he was listening to a lot at the time. What drew me in was the Division Bell's\nLast Word\nvibe; considering that Phil's\nFinal Ward\nwas one of the first Last Word variations I tried, it is indeed within his style to play with that formula. Moreover, it is not the first mezcal Last Word-like drinks I have had, for I recall enjoying Ted Kilpatrick's\nLa Palabra\nat No. 9 Park last autumn.\nThe Division Bell started with an aroma of citrus and smoke. The sip contained a sweet lime flavor with an increasing amount of Aperol notes as the drink warmed up. Next, the drink finished drier and funkier with the mezcal and Maraschino presenting themselves on the swallow. The Division Bell was definitely less herbal than a mezcal Last Word for Aperol is sweeter and less complex than green Chartreuse. The extra sweetness of Aperol did function well to balance the rougher aspects of the mezcal though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzc1X7Ucr9tdIp8Pry9hXx8j2V7CuoV1nF1jSxj2kvEZRr8FKeUdv0pibQ-9gR13Mqzz7gO5wSDa0_mUHnJqPtkMBo0MH6MlFxBRT2wUsP4YVbVd3mX7Sy8s5z5_aBq0UKLNJIggwNt4/s320/divisionbell699.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzc1X7Ucr9tdIp8Pry9hXx8j2V7CuoV1nF1jSxj2kvEZRr8FKeUdv0pibQ-9gR13Mqzz7gO5wSDa0_mUHnJqPtkMBo0MH6MlFxBRT2wUsP4YVbVd3mX7Sy8s5z5_aBq0UKLNJIggwNt4/s800/divisionbell699.jpg", "comment_count": 2 }, { "title": "el rico rickey", "url": "https://cocktailvirgin.blogspot.com/2011/06/el-rico-rickey.html", "published": "2011-06-09T16:37:00.003-04:00", "updated": "2017-08-21T11:54:04.892-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "lime juice", "simple syrup", "soda", "tequila" ], "ingredients": [ "2 oz Lunazul Reposado Tequila", "1 oz Rhubarb Juice (*)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Build on ice. Top with soda water and stir. Garnish with a lime wheel and add a straw.", "body_text": "2 oz Lunazul Reposado Tequila\n1 oz Rhubarb Juice (*)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nBuild on ice. Top with soda water and stir. Garnish with a lime wheel and add a straw.\n(*) This was a sweetened juice and no heat was utilized; I did not ask how much sugar was added.\nLast Thursday, Andrea and I went to Rendezvous in Central Square for dinner. Bartender Scott Holliday had just revamped the menu and added a few new drinks including the \"El Rico\" Rickey. Scott mentioned that it was his first tequila drink to ever appear on the menu. Moreover, Scott commented that \"Rickey purists will harumph\" because it is not a true Rickey; Rickeys as they were created in the late 19th century contain little or no sweetener to balance the tart lime juice. Also, Rickeys often include the half shell of the squeezed lime to be dropped in the drink. Regardless, I was not going to let a tequila-rhubarb drink slip by me; the\nlast one\nI had was quite delightful.\nThe \"El Rico\" Rickey began with a fresh lime aroma complemented by some agave notes. Despite the sweetener added to the drink, the sip was still crisp and limey; perhaps the tartness of the rhubarb juice helped to counter the added sugar. The tequila and rhubarb flavors appeared on the swallow and pleasantly lingered on the palate for a bit. Just like my previous experience with the pairing, rhubarb and tequila definitely proved to be a delightful match.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEqGVz_YafvtC2fQD7Hi8OgTbajLGwl-tYSxFoCUl9rB6aD-4qCF3x8-vpWLUWELJWJ5-Q4Ahyphenhyphen5aB4bVGJAW1aG3s-EYS6AqlNkjgy00aYf8XdwraYUWl3xrlLQ5dG7nAyxQSHmRYUlE/s320/elrico701.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEqGVz_YafvtC2fQD7Hi8OgTbajLGwl-tYSxFoCUl9rB6aD-4qCF3x8-vpWLUWELJWJ5-Q4Ahyphenhyphen5aB4bVGJAW1aG3s-EYS6AqlNkjgy00aYf8XdwraYUWl3xrlLQ5dG7nAyxQSHmRYUlE/s800/elrico701.jpg", "comment_count": 0 }, { "title": "[brautigan]", "url": "https://cocktailvirgin.blogspot.com/2011/06/brautigan.html", "published": "2011-06-10T14:55:00.003-04:00", "updated": "2017-08-21T11:53:32.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "galliano", "orange juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1/2 oz Galliano l'Autentico", "2 oz Orange Juice" ], "instructions": "Build in a rocks glass with ice. Garnish with an orange twist and add a straw.", "body_text": "2 oz Rittenhouse 100 Rye\n1/2 oz Galliano l'Autentico\n2 oz Orange Juice\nBuild in a rocks glass with ice. Garnish with an orange twist and add a straw.\nFor my second drink at Rendezvous last week, bartender Scott Holliday said he was tinkering with the Slow Comfortable Screw Against The Wall-like drinks and tried to give some glory to the fallen genre. When Scott said that he thought about the Richard Brautigan poem \"Fuck me like fried potatoes\" instead of a Wallbanger or other, I was intrigued.\nFuck Me Like Fried Potatoes\nby Richard Brautigan\nFuck me like fried potatoes\non the most beautifully hungry\nmorning of my God-damn life.\nSo would this drink make a good breakfast drink on that most beautiful morning? The drink started with an orange and vanilla aroma and these notes followed in the sip. The swallow contained the whiskey's heat and the Galliano's spice especially the star anise. The Rittenhouse Rye contributed a lot of flavor and backbone to the drink that the classic Harvey Wallbanger sadly lacks. In a way, the drink reminded me a bit of the\nMonkey Gland\nwith the orange and herbal notes, especially since I had watched Robert Hess'\nvideo\nabout that drink earlier that day.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipimq7OTO5XcEIgem1HQauTQHhtaeQp2d_jn_0fvMtFTGt-s3yuqXYUSWWWEr3YDkpRjpJo_FgP7aYe60omnH6cXpo6iCb60vRDgd91wkMSO8wrhuocIiQ3vQ_6xYVjK3qKLPNaT7SelI/s320/brautigan702.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipimq7OTO5XcEIgem1HQauTQHhtaeQp2d_jn_0fvMtFTGt-s3yuqXYUSWWWEr3YDkpRjpJo_FgP7aYe60omnH6cXpo6iCb60vRDgd91wkMSO8wrhuocIiQ3vQ_6xYVjK3qKLPNaT7SelI/s800/brautigan702.jpg", "comment_count": 0 }, { "title": "white heather", "url": "https://cocktailvirgin.blogspot.com/2011/06/white-heather.html", "published": "2011-06-10T15:56:00.003-04:00", "updated": "2017-08-21T11:53:03.571-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "absinthe", "cointreau", "gin", "pineapple juice", "vermouth (dry)" ], "ingredients": [ "1/2 Booth's High & Dry (1 1/2 oz Ransom Old Tom Gin)", "1/6 Cointreau (1/2 oz)", "1/6 Pineapple Juice (1/2 oz)", "1/6 Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Absinthe, if required only (1 barspoon Pernod)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Booth's High & Dry (1 1/2 oz Ransom Old Tom Gin)\n1/6 Cointreau (1/2 oz)\n1/6 Pineapple Juice (1/2 oz)\n1/6 Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Absinthe, if required only (1 barspoon Pernod)\nStir with ice and strain into a cocktail glass.\nLast Friday, I flipped through the\nCafé Royal Cocktail Book\nin search of a nightcap. When I spotted the White Heather, I was curious as to what \"Booth's High & Dry\" was. My guesses of a whiskey or a gin were somewhat both right for it was a London Dry gin that had been aged in oak barrels. For a substitute, Seagram's aged gin was recommended; since I lacked that, I wondered if Ransom's gin would work. While it is an Old Tom instead of a London Dry, it does have barrel notes and some exquisite flavors that make many drinks taste better. Another oddity was that the recipe included juice yet specified that the drink to be stirred. I followed along, but I cannot imagine this drink being negatively affected by shaking except for the froth that shaking pineapple often produces. Finally, if the recipe suggests that absinthe should only be added if required, then whether I added it is pretty much a rhetorical question.\nThe pineapple and absinthe's anise provided much of the White Heather's aroma. An orange sip from the Cointreau was followed by the botanical notes of the gin, absinthe, and dry vermouth. The pineapple was a little hard to pinpoint in the drink and could have been pairing up with the Cointreau on the sip or possibly the absinthe and other herbal notes on the robust swallow. Perhaps the Ransom Old Tom was a little too flavorful and a regular London Dry gin would have worked better in terms of letting the pineapple shine more.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvViu7kusqQPwQe6JLPnmOZ_MRzejvKd-N-sceGbZhIMkJ7Dw_ZSwBPNTNG-Yl39gb3Sh0cDXC3WATD77GNdXJ9kSDJAlax6r04HKkCSMpLpuzqeBtq3emUxM_MpZZ52lhIy7LK6ulR4c/s320/whiteheather703.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvViu7kusqQPwQe6JLPnmOZ_MRzejvKd-N-sceGbZhIMkJ7Dw_ZSwBPNTNG-Yl39gb3Sh0cDXC3WATD77GNdXJ9kSDJAlax6r04HKkCSMpLpuzqeBtq3emUxM_MpZZ52lhIy7LK6ulR4c/s800/whiteheather703.jpg", "comment_count": 0 }, { "title": "forty virtues", "url": "https://cocktailvirgin.blogspot.com/2011/06/forty-virtues.html", "published": "2011-06-11T12:22:00.005-04:00", "updated": "2017-08-21T11:52:33.376-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (orange)", "brandy", "chartreuse (green)", "quinquina", "vermouth (bianco)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LVIII) was picked by Filip Jach of the\nAdventures in Cocktails\nblog. Filip chose the theme of \"Niche Spirits\" where the goal was to present \"any cocktail where the base ingredient is not bourbon, gin, rum, rye, tequila, vodka etc. So whether you choose Mezcal or Armagnac get creative and showcase your favorite niche spirit.\"\nFor this theme, I was bandying around a bunch of different spirit options. Then on Monday, we were at Drink here in Boston and I spotted bartender California Gold. I wished her luck on her \"No Boys Allowed\" event on Wednesday and asked her what she was planning to do. The event was the kick off of a series celebrating and promoting female bartenders, and despite the name, male guests were definitely allowed. The problem with this one was that it was being held at Brooklyn's Dram which made it a bit difficult for me to attend on a school night. Cali and bartender Tonia Guffey each crafted a menu of original drinks for the event. When Cali showed me her menu (elegantly designed by Rain Robertson), my eyes zoomed in on the Forty Virtues which featured Armagnac. I asked Cali if I could acquire the recipe for this event and she gladly agreed.\nThe Forty Virtues was a drink Cali created for the\nFrench Spirits Soirée\nhosted by the Dizzy Fizz at the Astor Center in Manhattan. The recipe featured not one but four French spirits -- Armagnac, Dolin Blanc Vermouth, Bonal, and Green Chartreuse:\nForty Virtues\n• 1 1/2 oz Armagnac (I used Larressingle Armagnac VSOP)\n• 1/2 oz Dolin Blanc Vermouth\n• 1/2 oz Green Chartreuse\n• 1/2 oz Bonal\n• 1 dash Orange Bitters (I used Regan's)\nStir with ice and strain into a cocktail glass.\nThe drink's name makes reference to a 14th century quote about Armagnac. Prior Vital Dufour wrote a medical treaty where he described the health benefits of the spirit. Dufour wrote, \"This water, if taken medically and soberly is said to have 40 virtues... It enlivens the spirit, if taken in moderation, recalls the past to memory, renders men joyous, preserves youth and delays senility.\" The virtues also include curing hepatitis, gout, cankers, and fistula -- yes, fistula. Well, if it did not, one would at least die happily. So Andrea and I decided on Wednesday night, in solidarity with the girls at Dram, to raise a glass of the Forty Virtues to our collective healths.\nThe Forty Virtues cocktail proved to be the delightful bitter medley of gentian (from the Bonal) and Chartreuse notes coupled with the Armagnac's flavor and heat. The Bonal also came across as a grapey nose and a mildly grape sip, and the Dolin Blanc surely helped to soften the drink a touch. Overall, it was rather balanced as no one flavor was overpowering in the drink. When Andrea commented that it had \"a very old fashioned feel to it,\" I replied that it was very much like an Armagnac\nBijou\nwith the sweet vermouth exchanged for the drier Bonal sweetened by the blanc vermouth.\nSo cheers to Filip for hosting this month's Mixology Monday and to Paul Clarke for keeping the torch burning on this fine event series!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpNzeTHx4YLt76RTr22QV2bJZnzTplMygZcdkkheGbEg-4u0Hb8_vvv16EMEaHUTWgxEtItQRV8Q8hM7ILNXamL6S3vlsDTJVDhyphenhyphens3bSsxoqpIJf9wqGaK8PUAeUPUfiyI4wkc94yOvM/s320/fortyvirtues713.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "contessa", "url": "https://cocktailvirgin.blogspot.com/2011/06/contessa.html", "published": "2011-06-13T15:41:00.003-04:00", "updated": "2017-08-18T13:33:18.588-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Courtney Bissonnette, John Gertsen, and Ryan McGrale", "source": "No. 9 Park", "year": null }, "categories": [ "#other", "aperol", "gin", "vermouth (dry)" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Aperol", "1 oz Noilly Prat Dry Vermouth" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange (or lemon) twist.", "body_text": "1 oz Beefeater Gin\n1 oz Aperol\n1 oz Noilly Prat Dry Vermouth\nStir with ice and strain into a cocktail glass. Garnish with an orange (or lemon) twist.\nTwo weekends ago, Andrea and I paid a visit to Ben Sandrof's Sunday Salon. One of the drinks on the menu was a No. 9 Park classic, the Contessa. The Contessa was created as part of a Flight of Heraldry that included the Negroni and another Negroni variation, the\nPatrician\n. Ben described how the Contessa was created by Courtney Bissonnette and John Gertsen, and Courtney later adopted the drink's name as her LUPEC pseudonym. Lauren Clarke of DrinkBoston wrote about the\ntrilogy\nand attributed the drink to Ryan McGrale and John Gertsen, so perhaps all three of them had a hand in the drinks' creation.\nThat night, Ben had a guest bartender joining him, J.B. Bernstein of the Middlesex Lounge in Cambridge. The Contessa J.B. made for me had an orange oil and Aperol aroma. The sweet sip contained citrus notes from the Aperol and dry vermouth, and the swallow was a bit drier with gin, dry vermouth, and Aperol's bitter notes. The dry vermouth bolstered the syrupy Aperol by making it sharper; however, it was no where as intense as Campari even when softened by sweet vermouth in the classic Negroni.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-yCApdP7xX_m9suVzcfOZCJ5kiGAdp61GdbOrH9yEL87kMrY432GmyjDx2XwY4XvdyiO10jHyU5ujNcMOcMeskbJG0wO8rOOjPT-QYsKF1FQuiWbNr87DfhJLD785bTzIWoo4aOcV-Q/s320/contessa704.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-yCApdP7xX_m9suVzcfOZCJ5kiGAdp61GdbOrH9yEL87kMrY432GmyjDx2XwY4XvdyiO10jHyU5ujNcMOcMeskbJG0wO8rOOjPT-QYsKF1FQuiWbNr87DfhJLD785bTzIWoo4aOcV-Q/s800/contessa704.jpg", "comment_count": 0 }, { "title": "juanito rosado (rosy-john)", "url": "https://cocktailvirgin.blogspot.com/2011/06/juanito-rosado-rosy-john.html", "published": "2011-06-13T16:32:00.004-04:00", "updated": "2017-08-18T13:32:13.595-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "dry shake", "attribution": { "creator": null, "source": "Guayaquil Yacht Club", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "gin", "grenadine", "lemon juice", "pisco" ], "ingredients": [ "1 oz Pisco (Machhu Pisco)", "1 oz Gin (Death's Door)", "2 tsp Lemon Juice (1/3 oz)", "2 tsp Grenadine (1/3 oz)", "1/2 Egg White" ], "instructions": "Dry shake, add ice, and shake again. Strain into a Sour glass and garnish with 5 drops of Angostura Bitters.", "body_text": "1 oz Pisco (Machhu Pisco)\n1 oz Gin (Death's Door)\n2 tsp Lemon Juice (1/3 oz)\n2 tsp Grenadine (1/3 oz)\n1/2 Egg White\nDry shake, add ice, and shake again. Strain into a Sour glass and garnish with 5 drops of Angostura Bitters.\nFor a nightcap two Sundays ago, I opened up Charles Baker's\nSouth American Gentleman's Companion\nand spotted the Juanito Rosado which he had at the Guayaquil Yacht Club in Ecuador. The recipe lured me in for it was an interesting\nPisco Sour\nvariation that split the pisco with gin and made it a bit more colorful with grenadine. Alternatively, the drink could have also been a\nPink Lady\nvariation with pisco in place of the applejack. Given that the recipe stemmed from South America, the Pisco Sour as the starting point seems a little more likely. Searching on the web, the drink name appears to be common in Chile; however, it refers to a wide variety of recipes with the closest one being a Cognac, lemon, and grenadine combination and the quirkiest one being brandy, Fanta orange soda, and condensed milk.\nThe Angostura Bitters garnishing the Juanito Rosado provided an allspice and cinnamon aroma to the drink. The sip was a fruity lemon flavor sweetened by the grenadine, and this was chased by the Pisco's grape fullness and the gin's botanicals on the swallow. While I was not expecting too much from the pisco-gin combination at first, it was actually a lot more pleasing than the applejack-gin one in the Pink Lady. I supposed that it helped to have a flavorful pisco like Macchu Pisco and this balanced the potency of the Death's Door Gin rather well. Moreover, the gin added some herbal complexity that is lacking in the Pisco Sour. Overall, the Juanito Rosado was the most interesting Pisco Sour variation I have had since trying the\nAlfa Sour\nat Trina's Starlite Lounge.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANwsbYEVpVvlDTlj6-Idk8YN0KPqF327FpS80BjLEjUzQaG7ZCI4wjjVYLjF_Eet4-S6VOhNX5b1MQqp98EYPWVEhojbTqbzptuQyll0GYi3qmW_iKpmEwIEk6EZmY7zzt4APiSSE02s/s320/pisco705.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANwsbYEVpVvlDTlj6-Idk8YN0KPqF327FpS80BjLEjUzQaG7ZCI4wjjVYLjF_Eet4-S6VOhNX5b1MQqp98EYPWVEhojbTqbzptuQyll0GYi3qmW_iKpmEwIEk6EZmY7zzt4APiSSE02s/s800/pisco705.jpg", "comment_count": 5 }, { "title": "[cucumber fizz]", "url": "https://cocktailvirgin.blogspot.com/2011/06/cucumber-fizz.html", "published": "2011-06-14T15:02:00.003-04:00", "updated": "2017-08-18T13:31:37.108-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Will Thompson", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (other)", "cynar", "egg white", "gin", "lemon juice", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "1/2 oz Cynar", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 Egg White", "3 inch piece English Cucumber (no peel)", "1 pinch Salt" ], "instructions": "Muddle cucumber with salt. Add rest of ingredients and shake; add ice and shake again. Double strain into a tall glass containing 2 oz soda water. Garnish with celery bitters and add a straw.", "body_text": "1 1/2 oz Hendrick's Gin\n1/2 oz Cynar\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 Egg White\n3 inch piece English Cucumber (no peel)\n1 pinch Salt\nMuddle cucumber with salt. Add rest of ingredients and shake; add ice and shake again. Double strain into a tall glass containing 2 oz soda water. Garnish with celery bitters and add a straw.\nTwo Mondays ago, Andrea and I went to Drink and found seats at the center bar near bartender Will Thompson. When I asked Will what he had been making lately that he thought I might like to try, he mentioned a cucumber Fizz that sounded intriguing. Will created the drink a few weeks back when they had a large batch of rhubarb syrup at the bar. When the syrup got used up, he searched for a substitute and switched over to a combination of Cynar and simple syrup instead. While I have had drinks that have paired up cucumber with\nGreen Chartreuse\n,\nHerbsaint\n, and Pimm's, I have not had one that matched it up with the vegetal notes of Cynar, and the combination seemed like one worth trying.\nThe celery bitters garnishing the egg white foam contributed to the nose and aided the fresh cucumber aroma. Next, the sip was rather clean with lemon and herbal notes, and the swallow contained a pleasing cucumber flavor that was complemented by the gin. I was quite surprised that though the Cynar taste was present, it was not overwhelming like it often can be but played a more supporting role to the cucumber.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytn5W07DxLvXj5Amazwm-ZAjIrG_8W8PNSzllKJln0EgNEGhD_ybfdJB4F4oG6rdw6PoDSezCEgDb8SLK5yUjici5MtM9KsgVNmg6Sqoep0qj8xt5IX21-Pn8iM3fhrF0Vo43_VU303E/s320/cucumberfizz706.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytn5W07DxLvXj5Amazwm-ZAjIrG_8W8PNSzllKJln0EgNEGhD_ybfdJB4F4oG6rdw6PoDSezCEgDb8SLK5yUjici5MtM9KsgVNmg6Sqoep0qj8xt5IX21-Pn8iM3fhrF0Vo43_VU303E/s800/cucumberfizz706.jpg", "comment_count": 0 }, { "title": "jayco", "url": "https://cocktailvirgin.blogspot.com/2011/06/jayco.html", "published": "2011-06-14T16:34:00.002-04:00", "updated": "2017-08-18T13:31:01.885-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": null, "source": "Trader Vic", "year": 1972 }, "categories": [ "#drink", "amer picon", "grenadine", "lemon juice", "soda", "tequila" ], "ingredients": [ "1 1/2 oz Tequila Ocho Reposado", "3/4 oz Amer Picon", "1/2 oz Lemon Juice", "1/4 oz Grenadine" ], "instructions": "Build on crushed ice in a tall glass and stir. Fill with more crushed and top with soda water. Garnish with mint sprigs and add a straw.", "body_text": "1 1/2 oz Tequila Ocho Reposado\n3/4 oz Amer Picon\n1/2 oz Lemon Juice\n1/4 oz Grenadine\nBuild on crushed ice in a tall glass and stir. Fill with more crushed and top with soda water. Garnish with mint sprigs and add a straw.\nFor my next beverage at Drink, bartender Will Thompson recommended that I switch to something crisp after the previous egg white drink. The recipe Will recommended was the Jayco which he found and adapted from the 1972 edition of Trader Vic. The Jayco is a tequila drink that uses the orange-flavored Amer Picon and lemon juice similar to the triple sec and lime in a\nMargarita\n. The Jayco is further lightened by the addition of soda water which reduces the darker and more bitter notes of the Amer Picon into something a bit more easy to drink. Tequila and Amer Picon are not often paired together, but the most memorable use was the stunning\nJaguar\ncreated by Tom Schlesinger-Guidelli during his time at Eastern Standard.\nThe mint paid dividends in the aroma department. The sip was a semi-sweet citrus flavor, and the Amer Picon played a roll here adding richness and supplementing the lemon juice. The tequila notes on the swallow contributed a cleansing crispness to the Jayco that made it rather refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nz2wlHwnGcjPuUpg8-62OiiKtN4rDMwsK8p-rbf3JCDV2R_yyZrBuUJvjJYDGDHMexqAR-Zlu5i5tc_erqBYZz_uEgq30WwgoFO0Tea66_5wYzK3n8oVW1KwOmwdVgUbcmJ3zhnKOls/s320/jayco707.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nz2wlHwnGcjPuUpg8-62OiiKtN4rDMwsK8p-rbf3JCDV2R_yyZrBuUJvjJYDGDHMexqAR-Zlu5i5tc_erqBYZz_uEgq30WwgoFO0Tea66_5wYzK3n8oVW1KwOmwdVgUbcmJ3zhnKOls/s800/jayco707.jpg", "comment_count": 0 }, { "title": "red hook", "url": "https://cocktailvirgin.blogspot.com/2011/06/red-hook.html", "published": "2011-06-15T15:47:00.003-04:00", "updated": "2017-08-18T13:30:27.321-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Enzo Errico", "source": "Milk & Honey", "year": null }, "categories": [ "#stoddards", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Punt e Mes", "1/4 oz Maraschino Liqueur (*)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a Maraschino cherry.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Punt e Mes\n1/4 oz Maraschino Liqueur (*)\nStir with ice and strain into a cocktail glass. Garnish with a Maraschino cherry.\n(*) Most recipes for this drink are listed as 1/4-1/2 oz Maraschino by taste.\nTuesday last week, I met up with Andrea at Stoddard's in Boston. For my first drink, I asked bar manager Jamie Walsh for the Red Hook which was one of the more modern drinks from their classics section. The drink is credited to Enzo Errico who created it at Milk & Honey in New York sometime between 2000 when the bar first opened and 2005 when\nPaul Clarke\nfirst wrote about it. Jessica, who founded this blog, wrote about the\ndrink\nin 2007, and I left a comment in that post that I first tried that drink several months before at the legendary B-Side Lounge in Cambridge. Since I had not had this Manhattan variation (or a\nBrooklyn\nvariation making it two steps from a Manhattan) in a while, I felt it was worth revisiting. Beside the similarity to the Manhattan, the drink always reminds me of the\nFancy Free\nwhich lacks the Punt e Mes in exchange for Angostura and orange bitters (also generally made with Bourbon instead of rye). Moreover, between my last Red Hook a few years ago and this one, I tried Ryan Lotz' Bols Genever and dry vermouth variation called the\nWhite Hook\nwhich was in the style of Max Toste's\nWhite Manhattan\n.\nThe Red Hook's Maraschino liqueur dominated the drink's aroma. A sweet, faintly grape sip was chased by rye's heat, Maraschino's funkiness, and Punt e Mes' bitter notes (in that order). The Maraschino and Punt e Mes seem to pair up to sooth the intensity of the other and make the Red Hook a more drinkable potation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_0sgaguXX5WdaEdiIFZoPAVLDHQFB88HHFWzQbcxtlwRMYNDS4F0vQaKlFeK7u77IftC_mA5kY0gpGL8GG-gOZ63wxvG3kobH6F2O5k9YSMcX1A5iinumxwALlk9KsUiDSngd8XlWuU/s320/redhook708.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_0sgaguXX5WdaEdiIFZoPAVLDHQFB88HHFWzQbcxtlwRMYNDS4F0vQaKlFeK7u77IftC_mA5kY0gpGL8GG-gOZ63wxvG3kobH6F2O5k9YSMcX1A5iinumxwALlk9KsUiDSngd8XlWuU/s800/redhook708.jpg", "comment_count": 0 }, { "title": "up in mabel's room", "url": "https://cocktailvirgin.blogspot.com/2011/06/up-in-mabels-room.html", "published": "2011-06-15T16:50:00.004-04:00", "updated": "2017-08-18T13:29:48.775-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Crosby Gaige's Cocktail Guide and Ladies' Companion", "year": 1941 }, "categories": [ "#stoddards", "grapefruit juice", "honey", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "3/4 oz Pink Grapefruit Juice", "3/4 oz Honey Syrup (3:1)" ], "instructions": "Shake with ice and double strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Old Overholt Rye\n3/4 oz Pink Grapefruit Juice\n3/4 oz Honey Syrup (3:1)\nShake with ice and double strain into a cocktail glass. Garnish with a grapefruit twist.\nFor my second drink at Stoddard's last week, I asked bar manager Jamie Walsh for the Up in Mabel's Room. When I inquired how he came across the recipe, Jamie stated that he found it on a post about Hollywood-inspired drinks, and I figured he meant this one from the\nIntoxicologist\nblog. I was curious for the only place I had seen this recipe was in Crosby Gaige's\nCocktail Guide and Ladies' Companion\nand wanted to know if there was an earlier or other source for this recipe. The Intoxicologist links the drink to Charlie Chaplins\nMabel's Strange Predicament\n; however, there are two movies actually entitled\nUp in Mabel's Room\n-- a silent one from 1926 and a remake from 1944 that were both based on a play of the same name from 1919. Since Gaige's book was first published in 1941 before the 1944 remake, it was probably in reference to the original 1926\nUp in Mable's Room\nmovie (note: I have the 1945 3rd edition of Gaige's book, so perhaps the drink was added after the remake was made).\nWith a base of dark spirit modified by grapefruit and honey, the recipe reminded me of Jackson Cannon's\nHoney Fitz\nand a little too much like the classic\nDe Rigueur Cocktail\n. From flipping through Crosby Gaige's book, he did have a habit of renaming recipes to fit his book's themes, and adding a \"ladies' companion\" sort of tone to the De Rigueur recipe has to be considered. Regardless of the drink's history and genealogy, the recipe is a solid one. The citrus twist provided a delightful grapefruit aroma that led into a soft honey and rye sip. The grapefruit, which I usually associate as a sip flavor, appeared on the swallow and perhaps pushed the rye forward into the sip. When I let Andrea have a taste, she immediately commented that the swallow reminds her of a honeydew melon. Indeed, the pink grapefruit and honey flavors integrated to make a rather smooth and delightful fruit flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZWaeBtSfKsrSBUrSuwFilbKHhaGWHBj2YU6PDXrCi-4tCu9mm6atyYJxEWfGoWBP-eYjBtT7j5Wwy10H1qspne1b8ctr-aH49y63FCfUbSEmdDiuBYcKYgbLf7Dvk9ym7IYjnlL46qE/s320/upinmabel710.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZWaeBtSfKsrSBUrSuwFilbKHhaGWHBj2YU6PDXrCi-4tCu9mm6atyYJxEWfGoWBP-eYjBtT7j5Wwy10H1qspne1b8ctr-aH49y63FCfUbSEmdDiuBYcKYgbLf7Dvk9ym7IYjnlL46qE/s800/upinmabel710.jpg", "comment_count": 3 }, { "title": "naked lady", "url": "https://cocktailvirgin.blogspot.com/2011/06/naked-lady.html", "published": "2011-06-16T15:24:00.004-04:00", "updated": "2017-08-18T13:28:46.622-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "*spiritsreview", "apricot liqueur", "grenadine", "lemon juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1/2 Light Rum (1 oz Ron de Jeremy)", "1/2 Sweet Vermouth (1 oz Vya)", "4 dash Apricot Brandy (3/8 oz Rothman & Winter)", "2 dash Grenadine (1/8 oz homemade)", "4 dash Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist. For a more rum-driven drink, 1 1/4 oz each for the rum and vermouth, 1/4 oz for the juice, and a barspoon each for the grenadine and liqueur would work.", "body_text": "1/2 Light Rum (1 oz Ron de Jeremy)\n1/2 Sweet Vermouth (1 oz Vya)\n4 dash Apricot Brandy (3/8 oz Rothman & Winter)\n2 dash Grenadine (1/8 oz homemade)\n4 dash Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist. For a more rum-driven drink, 1 1/4 oz each for the rum and vermouth, 1/4 oz for the juice, and a barspoon each for the grenadine and liqueur would work.\nA few weeks ago, I received a small sample of the new Ron de Jeremy Rum -- yes, the rum that features the likeness and name of adult film star Ron Jeremy. The idea for the rum apparently started as a clever joke using \"ron,\" the Spanish word for rum, and when Ron Jeremy was finally contacted, he approved of the marketing brainstorm. I know from watching the documentary\nPorn Star: The Legend of Ron Jeremy\n, Ron is a shrewd businessman with a good sense of humor, so it did not surprise me that he would support this venture. Soon, 72-year old Cuban Master Distiller Francisco \"Don Pancho\" Fernandez got aboard, and they crafted a 7 year old rum made in Panama.\nSo does the joke end with the name? On the nose, the rum possesses notes of caramel and leather. The sip has a bit of body to it and contains vanilla, clove, and tannin notes; the latter aspect comes across as a wood note that was a little rough. My assessment was that this rum is no joke and would make a good mixing rum but perhaps not a sipping one. Mixing could tame some of the sharper edges and perhaps offer some spice and intrigue to a cocktail. The rum is perhaps priced a little higher than I would like at $30-35 per 750mL bottle; that puts it in the same price league as Smith & Cross, Scarlet Ibis, and El Dorado 12 which is some stiff competition. Moreover, if you forget that I said leather, wood, rough, and stiff in this paragraph, you might even forget the marketing behind this spirit.\nMy hesitation in using or reviewing this rum was that I needed find the right recipe especially since I was only sent a 4 ounce sample. When I was confirming my remembrance that\nUp in Mabel's Room\nwas in Crosby Gaige's\nCocktail Guide and Ladies' Companion\n, I spotted the Naked Lady which happens to be a rum drink! Perfect. I adjusted the dashes in the recipe to meet my preferred sweetness to tartness balance point, and my interpretation was pretty close to the recipe I later found on CocktailDB for the drink. The Naked Lady as I mixed it began with a fresh lemon oil aroma from the twist. A sweet lemon sip was supplemented by the richness of Vya's grape flavor, and this was followed by the apricot from the liqueur and the spice from the rum and vermouth with the rum's clove note being the strongest. Overall, the drink was very reminiscent of a less citrussy\nPeriodista\n, and with the Vya sweet vermouth, it even had the appearance of the Boston version of it (despite the original Cuban Periodista being a white rum drink, the dark rum variation has won out on menus across town here in Boston). In order to tone down the apricot and bring forward the rum, I proposed an alternative recipe in the drink instructions above, but I have yet to try the drink this way; the John Gertsen-approved 2:1/2:1/2 (here, fractionated) did make for a good starting point though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaxDmbue3JXBSb-luhVwr9AnNpN4R7UbkHw0addWcxKqJbWWRUSXD42YDxPjsi-dMG9jBCFcAxPUQufUAwhe2lgvwdWwKGMWHT5oTTYsfi2m_SGRk-PU9X2pzkNR3O7wAdCnmpq-zKTE/s320/nakedlady711.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaxDmbue3JXBSb-luhVwr9AnNpN4R7UbkHw0addWcxKqJbWWRUSXD42YDxPjsi-dMG9jBCFcAxPUQufUAwhe2lgvwdWwKGMWHT5oTTYsfi2m_SGRk-PU9X2pzkNR3O7wAdCnmpq-zKTE/s800/nakedlady711.jpg", "comment_count": 0 }, { "title": "night porter", "url": "https://cocktailvirgin.blogspot.com/2011/06/night-porter.html", "published": "2011-06-16T16:30:00.003-04:00", "updated": "2017-08-18T13:28:02.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeff Hollinger", "source": "Absinthe Brasserie & Bar", "year": null }, "categories": [ "absinthe", "mezcal", "port (ruby)", "vermouth (bianco)" ], "ingredients": [ "1 oz Bianco Vermouth (Dolin Blanc)", "3/4 oz Absinthe (Pernod)", "3/4 oz Ruby Port (Taylor Fladgate)", "1/2 oz Mezcal (Del Maguey Vida)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Bianco Vermouth (Dolin Blanc)\n3/4 oz Absinthe (Pernod)\n3/4 oz Ruby Port (Taylor Fladgate)\n1/2 oz Mezcal (Del Maguey Vida)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nWhile sipping on the Naked Lady, I reached for our copy of\nA Taste for Absinthe\n. Since we had just purchased a bottle of Dolin Blanc Vermouth to make the\nForty Virtues\n, I could now make the Night Porter which had taunted me previously. The drink was created by Jeff Hollinger of the Absinthe Brasserie & Bar in San Francisco. Beside the Dolin Blanc and the requisite absinthe to appear in the book, the recipe was rounded off with the smooth richness of ruby port and the rough smokiness of mezcal. With the combination of potent absinthe and mezcal flavors being balanced by sweet grape ones, the Night Porter had the makings of a good nightcap.\nThe Night Porter greeted the senses with a lemon, smoke, and anise aroma. The sip contained the ruby port's flavor along with hints of the spiciness yet to come, and the swallow was all about the smokey mezcal and the absinthe's botanicals especially the star anise. The Dolin Blanc was perhaps present in the sip and swallow, but it functioned more to lighten and sweeten the drink and to smooth out the rough edges along with the ruby port.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmYLP9vLy1bgnytmN4WdPZswi6RcjibbTaib7fdeGsMMKIR4E0ocAmJo7IwlN_0GWjw9C71b420rx0yETfTwctetJ1R9VV7PWuk5DifNBEFPT3Xw5RhIzTwtdbF2ReaEiZIUaY3Abg_k/s320/nightporter712.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmYLP9vLy1bgnytmN4WdPZswi6RcjibbTaib7fdeGsMMKIR4E0ocAmJo7IwlN_0GWjw9C71b420rx0yETfTwctetJ1R9VV7PWuk5DifNBEFPT3Xw5RhIzTwtdbF2ReaEiZIUaY3Abg_k/s800/nightporter712.jpg", "comment_count": 0 }, { "title": "dalang cooler", "url": "https://cocktailvirgin.blogspot.com/2011/06/dalang-cooler.html", "published": "2011-06-17T15:13:00.005-04:00", "updated": "2017-08-18T13:27:33.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "batavia arrack", "madeira", "orange juice", "soda" ], "ingredients": [ "1 oz Batavia Arrack", "1 oz Drambuie", "1 oz Madeira (Blandy's 5 Year Old Verdelho)", "1 oz Orange Juice" ], "instructions": "Build on ice in a highball glass, stir, and top with 1-2 oz of soda water. Garnish with an orange slice.", "body_text": "1 oz Batavia Arrack\n1 oz Drambuie\n1 oz Madeira (Blandy's 5 Year Old Verdelho)\n1 oz Orange Juice\nBuild on ice in a highball glass, stir, and top with 1-2 oz of soda water. Garnish with an orange slice.\nFor Mixoloseum's Thursday Drink Night last week, the theme was \"tall drinks.\" While looking for inspiration, my eyes kept stopping on the bottle of Drambuie which worked so well in another tall drink, the\nMackinnon\n. To complement the Drambuie, I opted for a pair of more vintage-styled spirits with a nautical past, Batavia Arrack and Madeira. To round out the drink, I added orange juice to soften the Batavia Arrack and Madeira's sharper notes and soda water to help beat down Drambuie's sweetness. For a name, I went with the Dalang Cooler as a nod to the Indonesian origin of the Batavia Arrack; the dalang is the puppet master in Javanese shadow puppet performances. The Dalang Cooler showcased the orange and Batavia Arrack on the nose. Next, a crisp citrus sip was supplemented by grape notes from the Madeira; the sharper notes of the Madeira appeared on the swallow where it paired well with the Batavia Arrack. Overall, the Dalang Cooler was flavorful yet rather easy to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C7PqQIIg_6gp3nmB7MBxmDsUzrswMNFinrY6da7p01iMUQRK9M4ECpn72Rm8zXxLmvgosRYk4hzrlRX6UxA-OC-5kz-sgn3-4tGMRVViEH91U9a5H4RuJ3iMlOaYel1f7POaUcIoUB4/s320/dayangfizz714.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C7PqQIIg_6gp3nmB7MBxmDsUzrswMNFinrY6da7p01iMUQRK9M4ECpn72Rm8zXxLmvgosRYk4hzrlRX6UxA-OC-5kz-sgn3-4tGMRVViEH91U9a5H4RuJ3iMlOaYel1f7POaUcIoUB4/s800/dayangfizz714.jpg", "comment_count": 3 }, { "title": "root of all evil", "url": "https://cocktailvirgin.blogspot.com/2011/06/root-of-all-evil.html", "published": "2011-06-17T15:58:00.003-04:00", "updated": "2017-08-18T13:26:55.371-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "dry shake", "attribution": { "creator": "Kit Paschal", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (orange)", "egg", "rum" ], "ingredients": [ "1 oz Root Liqueur", "1 oz Housemade Spiced Rum", "1 oz Coconut Cream", "2 dash Angostura Orange Bitters", "1 Egg" ], "instructions": "Dry shake ingredients, add ice, and wet shake. Strain into a coupe glass.", "body_text": "1 oz Root Liqueur\n1 oz Housemade Spiced Rum\n1 oz Coconut Cream\n2 dash Angostura Orange Bitters\n1 Egg\nDry shake ingredients, add ice, and wet shake. Strain into a coupe glass.\nLast weekend, Doug of the\nPegu Blog\nwas in town with his wife as part of their cross country tour. On Saturday night, Andrea and I met up with them at Eastern Standard. For a drink, both Andrea and I honed in on the Root of All Evil which just appeared on the menu and asked bartender Kit Paschal to make us a pair. This drink is different from the\nRoot of All Evil\nthat we had at the Grand Marnier Event. Instead, this one features Art in the Age's Root Liqueur which we were introduced to at Tales of the Cocktail last year via the\nAppalachian Flip\n. We later tracked down a bottle at the New Hampshire state liquor stores and made the\nPrince Farrington Punch\n. The company based their liqueur after Colonial recipes for root tea brewed from sassafras, sarsaparilla, wintergreen birch bark and other roots and herbs. Thanks to the temperance movement, this alcoholic brew morphed into the root beer soda of today. The Root of All Evil was an Eastern Standard original Flip that shares a semblance with Tiki drinks such as the\nPainkiller\n.\nThe Flip provided a pleasing root beer-like aroma. While the sip was rich with coconut flavor and the egg's smoothness, the swallow contained a bounty of Root liqueur and spiced rum notes. Andrea commented that the Root of All Evil had everything one would want in an egg cocktail -- a glorious full mouthfeel and a bit of sweetness as well. Even though we had this before dinner, it would definitely make an excellent dessert cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzfsJCGsAg-RvQZeTbon9IdLrr9lDI_CeF-Npc6kk2ini_3MCBrEecY5NAlqKSCze4UQv1qorF8BopGpe8x4itv9DZlA0dQC9YLNTT74mxnjkkfbX4oD2IKHjupt2eMXVdNa3HM65e3g/s320/rootevil716.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzfsJCGsAg-RvQZeTbon9IdLrr9lDI_CeF-Npc6kk2ini_3MCBrEecY5NAlqKSCze4UQv1qorF8BopGpe8x4itv9DZlA0dQC9YLNTT74mxnjkkfbX4oD2IKHjupt2eMXVdNa3HM65e3g/s800/rootevil716.jpg", "comment_count": 0 }, { "title": ":: advice for tales of the cocktail ::", "url": "https://cocktailvirgin.blogspot.com/2011/06/advice-for-tales-of-cocktail.html", "published": "2011-06-19T17:33:00.006-04:00", "updated": "2019-07-14T20:11:04.471-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "With Tales being a month away, I figured it was time to share some tips in plenty of time to go shopping as well as physically and mentally prepare for the hustle. At the end of Tales last year, besides making a list of the\nbest\nmoments\n, I also jotted down some bits of advice to remember for myself and for passing on to future Tales goers. I will save the standard \"drink a lot of water,\" \"remember to eat and sleep,\"and other basic life functions to other blogs who have done it so well in the past and will probably do again in the future. If you need to read or re-read that advice,\nhere\nis a great one written by LUPEC Boston's own Kitty.\nFirst, keep in mind that Tales is a multi-ring circus with a lot going on in tasting rooms, seminars, official events, unofficial and ambush marketing ones, and restaurants, bars, and music halls across the city. Trying to do a little of everything, but not trying to do everything, is key. Being too focused on seminars, for example, will cause you to miss out on the tasting rooms going on at the same time. Running around from one place to another in a hurry might cause you to miss out on meeting some interesting and valuable people. Moreover, becoming too focused on Tales events might make you miss what the city itself has to offer (unless of course, you go down to New Orleans other times of the year). Know that there is a world outside of the Monteleone; however, if you do get trapped at the Carousel Bar, remember that you can keep track of how long you have been there by how many disorienting\nrevolutions\nyou have made. Overall, find your rhythm, find your pace. If you discover yourself overexerted, take a break in your hotel room or pool or perhaps take the next day easy. If you can handle the rush, remember that there will be a chance to decompress at the end of the week. And taking an extra day in New Orleans after Tales to recover is not a bad idea either.\nDespite my advice to diversify, having a specific goal at Tales can help make things fun. A few come to mind. Devin of the\nPeriodista Tales\nwent in search of people who could provide him history about the drink recipe he was researching; this brought him face-to-face with a lot of famous cocktail historians with a good focus point (or excuse) to do so. Andrea of this blog had a project to learn what she could about New England Rum; this scored us an\ninvitation\nto a private rum tasting where we actually got to taste some rather old New England Rum made a few miles from our house as well as some other amazing spirits. Another noteworthy quest was undertaken by Camper English of\nAlcademics\nwho set out to live tweet every drink he had a Tales that week. Perhaps trying as many different establishments' Sazeracs, Vieux Carrés, or Pimm's Cups? Trying to see how many nips of booze you can gather at tasting rooms to smuggle back home without exceeding your airline's luggage weight limit? Be creative and have some fun doing so.\nWith all that variety, keep in mind that people are there for very different reasons with sometimes a lot of overlap and sometimes very little. Finding out how you can learn from another or help them out is often worthwhile. And sometimes, you realize that you have no common overlapping interest, so move on without a second thought. Furthermore, do not feel afraid to talk to people who you think are really famous or important. Very few of the people you want to meet in the cocktail world have attitudes. The few that do could be because you caught them when they were really tired, overstressed, or other. True, there are a small fraction who do not fall into those categories and do not comprehend the cordial and collegiate atmosphere of the event; if you need revenge to assuage your anger, making up and spreading rumors that you spotted them late at night walking in or out of Hustler's Barely Legal on Bourbon Street might be okay. In some cases, you will not even need to make it up.\nIn terms of networking, getting business cards printed up is key and there is still time; I highly recommend\nVistaPrint\nbut plenty of other online and local establishments can provide you a stack of cards in the next few weeks. It saves you from finding paper or mustering up enough sobriety to produce legible penmanship, and it makes exchanging contact information a snap. But wait? What happens at the end of Tales when you end up with a stack of cards you do not recall receiving? My advice is to write a short note on each card you receive that will help you trigger a memory of who this person was and/or why you should contact or remember this person in the future. Notes like \"girl in the purple dress at the XYZ event\" and \"email later about this product\" will help make sense of your stack of odds and ends once the dust settles and the fog lifts. Lastly, make a point of writing thank yous to the people you met at Tales. You now have their business cards and they might be as hazy as to what you spoke about as you would be had you not written that short reminder note on their card. Taking a few minutes per potentially valuable contact to reconnect in a calmer, less booze-influenced moment a week or two later can solidify interactions. I did this the first year we went to Tales and I regret getting too busy to do so after last year's trip.\nWhile I said that I was not going to give basic life advice, there are few things worth pointing out. New Orleans weather is extreme. It can go from hot and sunny to dark and stormy on a moment's notice. Carrying a portable umbrella and wearing a hat to keep sun and rain away are good ideas. Last year was not too rainy but the year before had torrential downfalls that made us seek shelter in stores or under overhangs. Moreover, New Orleans is a walking city so bring sensible shoes; Andrea adds that you should bring fast drying socks and shoes for the deluges you seem inevitably to get caught in. There are plenty of taxis and cheap street trolleys for longer distances or for safety's sake. Some people have commented that New Orleans is not that safe of a town, but if you walk with a purpose (even if you do not really have one), you will not seem like an easy target.\nNew Orleans is filled with great restaurants. One thing we learned is not to be surprised with slow service. Things work on a different pace there. Often, it seemed like a test -- after a slow period of ignoring us, they get things moving and become really friendly perhaps because we did not complain. This happened on more than one occasion and the result of our patience was great treatment in the latter half of each experience. Some of our best restaurant recommendations came during these moments.\nLastly, New Orleans allows for open containers. Sure, you will have plenty of booze at the tasting rooms, seminars, bars, and events, but do not neglect a chance to drink on the street. In a rush to leave, ask for a go-cup for the rest of your drink or for one for the road. And street beer? Yes, please. When stopping in to a store for a fine Belgian or other, some establishments will ask if you want the bottle opened right then and there. Whether it is a hot July day where some suds will help quench the heat or a balmy evening where a nightcap brew will help make the walk home pass by easier, a good beer can be your friend. Do not neglect the local Abita Brewery while you are down there for the cocktails; they make some fine product worth sampling.\nSoon, I will do another\nvegetarian dining\nin New Orleans post, but until then, start organizing your trip for the less obvious things than airline, hotel, and event tickets. Purchasing spare smart phone batteries (and a battery charger), larger memory cards for your camera, and the like still need to be done. And even if they do not, things always seem to work out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeiDtLT2KV_dbQeQafkny32gzNKbx25Cv6uocrTYtyoYzDHrSkXqpoR_7p5DvmSO5Om987BOlxxROB0pjVgd4_E2GRiOzRlAn_VeWSIWJPnwXyFgLHT4k1XROQVeZgAP3o0e4GF7LhDwR/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwq07D5z8-KJW0uws9OUAP9RgxcfOgXk7-VzxVXxv7o0lE58QzmAD4d2Q7bOz9PHbqEGh2vWP-D_mYaygZZgFulYQBNSHcu7SHLuQTfXTI6g8YBdfq6C053aviBSyLeaVtwqbksunOqms/s320/cvs_buttons.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeiDtLT2KV_dbQeQafkny32gzNKbx25Cv6uocrTYtyoYzDHrSkXqpoR_7p5DvmSO5Om987BOlxxROB0pjVgd4_E2GRiOzRlAn_VeWSIWJPnwXyFgLHT4k1XROQVeZgAP3o0e4GF7LhDwR/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 3 }, { "title": "rojo bianco", "url": "https://cocktailvirgin.blogspot.com/2011/06/rojo-bianco.html", "published": "2011-06-20T15:21:00.003-04:00", "updated": "2017-08-18T13:22:02.993-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Food & Wines: Cocktails 2008", "year": 2008 }, "categories": [ "bitters (Angostura)", "campari", "maraschino", "tequila", "vermouth (bianco)" ], "ingredients": [ "2 oz Reposado Tequila (Espolon)", "3/4 oz Bianco Vermouth (Dolin Blanc) (*)", "1/4 oz Campari", "1/4 oz Maraschino Liqueur (Luxardo)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Reposado Tequila (Espolon)\n3/4 oz Bianco Vermouth (Dolin Blanc) (*)\n1/4 oz Campari\n1/4 oz Maraschino Liqueur (Luxardo)\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\n(*) Please note that the book has the recipe as 1/4 oz Bianco Vermouth. After mixing the drink with that amount, I discovered through the\nA Dash of Bitters\nblog that the book's recipe is incorrect and the intended volume is 3/4 oz.\nAfter returning home from Eastern Standard, Andrea and I were in the mood for a nightcap, so I found the Rojo Bianco in\nFood & Wines: Cocktails 2008\n. The drink was created by Death & Co.'s Phil Ward as a tequila-based\nBrooklyn\nvariation. Instead of Amer Picon and dry vermouth, Phil substituted Campari and bianco vermouth, respectively.\nThe Rojo Bianco presented a Campari aroma that had hints of agave and fruitiness to it. The sip was sweet and full bodied from the Maraschino and bianco vermouth, and the swallow contained the Campari's bitter flavors followed by the funky and fruity notes of the Maraschino. The tequila flavors appeared in the background especially on the swallow where it complemented the Campari. As the drink warmed up, the tequila notes came more to the forefront in addition to the overall balance became a little sharper; perhaps with the correct amount of bianco vermouth, the drink would be a bit more mellow. While the Campari was no Amer Picon, it did seem to pair up better with the tequila than Amer Picon did in the\nJayco\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq-2zN8HzRkjhrXONc2FZsmYxjaBZIn3YYFR0lvFZOdCoyjXb-VcEQGi-mTb2-9Zd7rVWUq0calR6VYSePB2OgL-0KYjY64o9TyKmY_wqYCA2wTJvptW3auQAJLbkBA0RyCfLlHnx7y0/s320/rojobianco718.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq-2zN8HzRkjhrXONc2FZsmYxjaBZIn3YYFR0lvFZOdCoyjXb-VcEQGi-mTb2-9Zd7rVWUq0calR6VYSePB2OgL-0KYjY64o9TyKmY_wqYCA2wTJvptW3auQAJLbkBA0RyCfLlHnx7y0/s800/rojobianco718.jpg", "comment_count": 0 }, { "title": "delmarva #2", "url": "https://cocktailvirgin.blogspot.com/2011/06/delmarva-2.html", "published": "2011-06-20T16:16:00.005-04:00", "updated": "2017-08-18T13:21:03.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Haigh", "source": "The Joy of Mixology", "year": null }, "categories": [ "#green street", "creme de cacao", "lemon juice", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Noilly Prat Dry Vermouth", "1/2 oz Marie Brizard Creme de Cacao (dark)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice. Rub a mint leaf inside the bowl of a chilled cocktail glass and strain the drink in. Garnish with the mint leaf.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Noilly Prat Dry Vermouth\n1/2 oz Marie Brizard Creme de Cacao (dark)\n1/2 oz Lemon Juice\nShake with ice. Rub a mint leaf inside the bowl of a chilled cocktail glass and strain the drink in. Garnish with the mint leaf.\nTwo Sundays ago, I ventured down to Green Street for some cocktails. The drink I picked first was one from their cocktail book, the Delmarva #2, and bartender Derric Crothers was more than willing to flip through and find the recipe. The drink appears like a rye-based\nTwentieth Century\nwith the lemon twist and Lillet swapped for a mint leaf and dry vermouth. As Derric was making the drink, I searched on my phone for some more information about the recipe. Luckily,\nPaul Clarke\nhad written about it in the Cocktail Chronicles blog over 5 years ago. The drink is an acronym for\nDe\nlaware,\nMar\nyland, and\nV\nirgini\na\n, which perhaps honors where a lot of the country's rye whiskey was produced (tack in Pennsylvania in that list for much of the remainder). Paul tracked the drink down to Gary Regan's\nJoy of Mixology\nwhere it is attributed to Ted Haigh who grew up in that part of the country. So what was the Delmarva #1? Apparently, it is the creme de menthe instead of cacao version; creme de cacao and a mint leaf seems like it should be an improvement to that in my book. Eastern Standard made a similar assessment of these two liqueurs when they placed the\nPall Mall\non their menu.\nThe mint garnish paid dividends as it complemented the liqueur's chocolate aroma. The Delmarva #2's sip was somewhat crisp with lemon notes, and the swallow had a combination of rye whiskey and chocolate flavors. Moreover, the rubbing of the mint leaf inside the glass transferred some of the mint to the taste as well where it supplemented the dry vermouth's herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNX6NFp7lehy5TRu13vad44VP44Xd_PFO2AIBK3pbb9q2iifmNi3bi9XiW0LlDBHCoyoiKNUrikK_EH695x_bd5Dkt3PU56rGzgH9-DuH97N0DBGTT8Zpnm3PWSmruCzs5Pv0WpUoZY5w/s320/delmarva719.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNX6NFp7lehy5TRu13vad44VP44Xd_PFO2AIBK3pbb9q2iifmNi3bi9XiW0LlDBHCoyoiKNUrikK_EH695x_bd5Dkt3PU56rGzgH9-DuH97N0DBGTT8Zpnm3PWSmruCzs5Pv0WpUoZY5w/s800/delmarva719.jpg", "comment_count": 0 }, { "title": "white lady", "url": "https://cocktailvirgin.blogspot.com/2011/06/white-lady.html", "published": "2011-06-21T15:53:00.003-04:00", "updated": "2017-08-18T13:20:21.956-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "dry shake", "attribution": null, "categories": [ "#green street", "curacao", "egg white", "gin", "lemon juice" ], "ingredients": [ "2 oz Beefeater Gin", "1/2 oz Combier Orange Liqueur", "1/2 oz Lemon Juice", "1 Egg White" ], "instructions": "Dry shake, add ice, and shake again. Strain into a wine glass.", "body_text": "2 oz Beefeater Gin\n1/2 oz Combier Orange Liqueur\n1/2 oz Lemon Juice\n1 Egg White\nDry shake, add ice, and shake again. Strain into a wine glass.\nWhen I was going through the Anvil's\n100 Drink\nlist, I pondered the White Lady which they listed as gin, Cointreau, and lemon. While I had definitely had that Gin Sidecar\nversion\nwhich first appears in the\nSavoy Cocktail Book\n,\nI always think about the egg white-laden recipe I avoided back in the day. David Wondrich on the\nChanticleer Society\nforum provided a bit of history about this variation, \"The earliest use of egg white in the drink I've been able to find is in New York-based bon vivant Crosby Gaige's 1944\nStandard Cocktail Guide\n; it also turns up in the\nStork Club\nbook, from 1946.\" True, I had other egg white Ladies, including the\nPink\nand\nPerfect\n, I figured it was time to enjoy the White Lady this way. And since I was at Green Street where the recipe sits in their house cocktail recipe book, I asked bartender Derric Crothers to shake one up for me.\nThe lemon and gin contributed to the aroma's citrus and juniper notes. The juice and liqueur helped shape the soft citrussy sip, and the lemon reappeared in the swallow along with gin to round out the drink. The egg white, beside contributing a little foam to the drink, helped to make this cocktail rather smooth, soft, and ladylike and thus more true to its name. When we first had the White Lady years ago, our home bar was rather sparse and finding a classic recipe that we could make was a blessing. It was not only very do-able then at our bar and at our friends' home bars, but it turned out to be rather delightful. Indeed, the egg white version has reminded me that some of the most basic drinks with primordial bar ingredients can still be rather satisfying.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMznnqGe9Db6THKvHMuhpLlHPUQXy_dfDpVpxAOXixgeu5Ma1CXJ7EEu4QSEHPdRqCOv9FW47_VMtRNHvAQN2h4RryFN5Ko1bl-vC0jxAm2pKit1qVj8uuQLUYWGgEOUpcoa451xOLJ7I/s320/whitelady720.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMznnqGe9Db6THKvHMuhpLlHPUQXy_dfDpVpxAOXixgeu5Ma1CXJ7EEu4QSEHPdRqCOv9FW47_VMtRNHvAQN2h4RryFN5Ko1bl-vC0jxAm2pKit1qVj8uuQLUYWGgEOUpcoa451xOLJ7I/s800/whitelady720.jpg", "comment_count": 4 }, { "title": "staghorn", "url": "https://cocktailvirgin.blogspot.com/2011/06/staghorn.html", "published": "2011-06-21T16:41:00.006-04:00", "updated": "2017-08-18T13:19:31.559-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "temple bar" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jane", "source": "Temple Bar", "year": null }, "categories": [ "#temple bar", "gin", "lemon juice", "lillet" ], "ingredients": [ "1 oz Tanqueray Gin", "1 1/4 oz Cocchi Americano", "3/4 oz Zirbenz Stone Pine Liqueur", "3/4 oz Lemon Juice", "2 dash Sambuca" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Tanqueray Gin\n1 1/4 oz Cocchi Americano\n3/4 oz Zirbenz Stone Pine Liqueur\n3/4 oz Lemon Juice\n2 dash Sambuca\nShake with ice and strain into a cocktail glass.\nAfter stopping in at Green Street, it was time to rendezvous with Andrea at Temple Bar outside of Harvard Square. While waiting for Andrea to show, I asked bartender Sam Gabrielli for the Staghorn from their cocktail menu. Bar manager Alex Homans later explained that each of the bartenders had a chance to put a drink on the menu and the Staghorn was bartender Jane's take on the\nCorpse Reviver #2\n. Here, the major change was the orange liqueur being swapped out for a pine tree-flavored one. While the Staghorn also called for Sambuca instead of absinthe or pastis, all of those spirits share a similar strong anise flavor. Switching the ingredients in the Corpse Reviver #2 was something I had recently discussed for some books published during the 1940's contain a variation with Swedish Punsch instead of Lillet; I first find that change in my 1945 reprint of the 1941 Crosby Gaige's\nCocktail Guide and Ladies' Companion\n.\nThe Zirbenz component shaped the Staghorn the most in the nose and the swallow. Indeed, the Zirbenz's pine notes mingled well with the traditional anise aroma. The sip was semi-sweet and contained the citrus notes from the lemon juice and Cocchi Americano, and this was chased by the botanical burst from the gin and Zirbenz on the swallow. Indeed, the Staghorn had a sharper and more intriguing balance than the orange liqueur-laden Corpse Reviver #2. It was definitely interesting to have the liqueur being altered instead of the spirit, such as in\nthe # Tres\n, or the citrus, such as in the\nDover\n(albeit sans anise flavor), in the classic recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTe08QlkfufmjpD0wvHZBUzE50RXFOwCIPMJB2vYyJ9RGVvN5uPW1DEgE9g7oxrrnKkLv34klmneJu1bOJIKCG_u_x0rFawBaQ9_xQUK5a6XlHef6eyNJLkSixDrdEM3w5oeC1nEJAAg/s320/staghorn721.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTe08QlkfufmjpD0wvHZBUzE50RXFOwCIPMJB2vYyJ9RGVvN5uPW1DEgE9g7oxrrnKkLv34klmneJu1bOJIKCG_u_x0rFawBaQ9_xQUK5a6XlHef6eyNJLkSixDrdEM3w5oeC1nEJAAg/s800/staghorn721.jpg", "comment_count": 0 }, { "title": "a little taste of cambridge", "url": "https://cocktailvirgin.blogspot.com/2011/06/little-taste-of-cambridge.html", "published": "2011-06-22T14:41:00.003-04:00", "updated": "2017-08-18T13:19:03.639-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "temple bar" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Temple Bar", "year": null }, "categories": [ "#temple bar", "bitters (mole)", "chartreuse (yellow)", "lemon juice", "rum" ], "ingredients": [ "2 1/4 oz Bacardi 8 Year Rum", "3/4 oz Lemon Juice", "1/2 oz Strawberry Shrub", "1/4 oz Yellow Chartreuse", "1 dash Chocolate Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist. Build in a highball glass filled with ice. Top with sparkling wine, garnish with an orange twist, and add a straw.", "body_text": "2 1/4 oz Bacardi 8 Year Rum\n3/4 oz Lemon Juice\n1/2 oz Strawberry Shrub\n1/4 oz Yellow Chartreuse\n1 dash Chocolate Bitters\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nMidway through my Staghorn cocktail, Andrea met up with me at the Temple Bar. Along with an order for their tasty flatbread pizza, I later asked for the Little Taste of Cambridge. I was drawn to it because of the housemade strawberry shrub, and its pairing with the yellow Chartreuse and chocolate bitters did not hurt either. The drink's name makes reference to A Taste of Cambridge which is one of the major yearly food events in the city, and the Little version precedes the main event to build excitement and publicity for its big brother. Andrea was also drawn to the strawberry shrub for she requested a tall drink made with it:\nVikki's Fizz\n• 1 1/2 oz Oxley Gin\n• 3/4 oz Strawberry Shrub\n• 3/4 oz Lemon Juice\n• 1/4 oz St. Germain Liqueur\n• 2 dash Bitters\nBuild in a highball glass filled with ice. Top with sparkling wine, garnish with an orange twist, and add a straw.\nThe Little Taste of Cambridge's aroma was a combination of the orange oil and the strawberry with a hint of the shrub's vinegar base creeping through. The strawberry joined the lemon on the sip, and the swallow contained the rum followed by a return of the strawberry flavor as it mingled with the chocolate from the bitters on the finish. The Little Taste of Cambridge had a delightful savory aspect to it from the vinegar, and the drink went incredibly well with the pizza which had been drizzled with balsamic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhUKIBXt3Vz1g0lOQ0TkenEqaOTBcLlknliy4PQKN6J4p7CsLoit_l_47CkwO6mfq6rj-xU080fFciZSHVKquB85SwuvOJ5aM2nNnurAzijGTqnI4zHID5aYK4jRHVMEHek1dIQckix4/s320/tastecambr722.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhUKIBXt3Vz1g0lOQ0TkenEqaOTBcLlknliy4PQKN6J4p7CsLoit_l_47CkwO6mfq6rj-xU080fFciZSHVKquB85SwuvOJ5aM2nNnurAzijGTqnI4zHID5aYK4jRHVMEHek1dIQckix4/s800/tastecambr722.jpg", "comment_count": 0 }, { "title": "maikai mule", "url": "https://cocktailvirgin.blogspot.com/2011/06/maikai-mule.html", "published": "2011-06-22T15:49:00.003-04:00", "updated": "2017-08-18T13:17:45.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kai Gagnon", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "becherovka", "ginger beer", "lime juice", "orgeat", "pineapple syrup", "rum" ], "ingredients": [ "1 oz Matusalem Gran Reserva 15 Year Rum", "1/2 oz Becherovka Liqueur", "1/2 oz Pineapple Syrup", "1/2 oz Orgeat", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and fine strain into a rocks glass filled with crushed ice (I assume a copper mug would be preferably here if one were available). Top with 1+ oz housemade ginger beer, garnish with mint, and donate a straw.", "body_text": "1 oz Matusalem Gran Reserva 15 Year Rum\n1/2 oz Becherovka Liqueur\n1/2 oz Pineapple Syrup\n1/2 oz Orgeat\n1/2 oz Lime Juice\nShake with ice and fine strain into a rocks glass filled with crushed ice (I assume a copper mug would be preferably here if one were available). Top with 1+ oz housemade ginger beer, garnish with mint, and donate a straw.\nLast week, on the way home from my DJ gig, Andrea and I caught a nightcap at Bergamot in Somerville. For a drink, bartender Paul Manzelli recommended the Maikai Mule that fellow bartender Kai Gagnon had created. The drink was a liberal play on the Mai Tai that had been crossed with a ginger beer-based Mule. The last Mule of this sort that I had was the\nDead Man's Mule\nat Drink. These two Mules shared a similarity in their intense herbal liqueurs to match the biting ginger beer; while the Dead Man's Mule utilized absinthe and allspice dram, the Maikai Mule called forth clove and cinnamon notes from Becherovka.\nThe mint garnish contributed so greatly to the nose such that the clove and ginger aromas in the drink were hard to detect at first. The sip was a fruity combination of the lime juice and the pineapple syrup; the pineapple notes continued on in the swallow where they joined the aged rum, clove, ginger, and other spice elements. Interestingly, the Becherovka paired splendidly with the ginger beer such that the clove and ginger blended together into a unitary tingly note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQkgV_sryRc6LPr-c-nKONb9JQawX5kQISyhvIne7usZyRLI2j4oB8ZQmDwoybrQ2ig2BCiteoXouaiKozN51tRfeymc0jNM_MZkydyPgEC7KhgVe5AZti7cV3FaWbLlT5KkXaJ0VAjY/s320/maikai723.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQkgV_sryRc6LPr-c-nKONb9JQawX5kQISyhvIne7usZyRLI2j4oB8ZQmDwoybrQ2ig2BCiteoXouaiKozN51tRfeymc0jNM_MZkydyPgEC7KhgVe5AZti7cV3FaWbLlT5KkXaJ0VAjY/s800/maikai723.jpg", "comment_count": 1 }, { "title": "northern lights", "url": "https://cocktailvirgin.blogspot.com/2011/06/northern-lights.html", "published": "2011-06-23T15:47:00.004-04:00", "updated": "2017-08-18T13:17:15.541-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tom Schlesinger-Guidelli", "source": "Craigie on Main", "year": 2008 }, "categories": [ "#craigieonmain", "lemon juice", "orange juice", "scotch", "simple syrup", "st. germain" ], "ingredients": [ "1 1/2 oz Grant's Blended Scotch", "3/4 oz St. Germain", "1/4 oz Clear Creek Douglas Fir Eau de Vie", "1/2 oz Lemon Juice", "1/4 oz Orange Juice", "1/4 oz Demerara Syrup", "2 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist. Perhaps Zirbenz could be substituted for the eau de vie in a pinch.", "body_text": "1 1/2 oz Grant's Blended Scotch\n3/4 oz St. Germain\n1/4 oz Clear Creek Douglas Fir Eau de Vie\n1/2 oz Lemon Juice\n1/4 oz Orange Juice\n1/4 oz Demerara Syrup\n2 dash Bittermens Tiki Bitters\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist. Perhaps Zirbenz could be substituted for the eau de vie in a pinch.\nTuesday last week, Andrea and I paid a visit to the bar at Craigie on Main. While scanning the menu, I realized that I had never had their Northern Lights. The drink was created by Tom Schlesinger-Guidelli for the inaugural cocktail menu when Craigie on Main opened in autumn of 2008. Lauren Clarke of\nDrinkBoston\ncaptured the moment by asking Tommy about the drink's genesis. Tommy recalled, \"I took a week off between starting at Craigie and ending at Eastern Standard. I went down to Westport, MA, to work on the upcoming venture. One night of mixing with some of my best friends, this drink just came together. The late-night mixing and watching the stars, in cold New England... it reminded me of the vibrant Northern Lights.\" I know that I at some point had tasted the drink when Andrea ordered it, but I had never savored one from beginning to end; therefore, I asked bartender Ted Gallagher to rectify the situation. Ted seemed rather happy to oblige despite the longer than average list of ingredients; when I inquired about the numerous small portions of ingredients, Ted explained that before each shift, they batch the juice and syrup together to make the drink a lot easier to assemble.\nThe Northern Lights began with the bright notes of the lemon twist. The sip was a spicy citrus flavor that was chased by Scotch's smoke and St. Germain's fruit-like notes on the swallow. The Douglas Fir eau de vie appeared as a lingering pine note, and as the drink warmed up, the St. Germain's floral elements came more to the forefront. In addition, the Scotch and St. Germain work rather well together as they do in the\nAlto Cucina\n. While the drink has 3 ingredients that were hot new products at the time the recipe was crafted, namely St. Germain, Bittermens Tiki Bitters, and Clear Creek's Douglas Fir spirit, the drink still holds weight and has a timelessness to it regardless of what were the bartenders' new toys back then.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwf20e1_aUmESsT6qCcKH-AU-2d0ZGKg_RDqQfBD4UHVCHX5K3NTreMp6pgqHAtxRy3gy4AA0M4Ax5swJTgpTE8LqJSkWA3fqJxfgfKBiTHrVdcDRUExSUaDs1S8xM-ELT2XXHs3f82Dj/s320/northernlights724.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwf20e1_aUmESsT6qCcKH-AU-2d0ZGKg_RDqQfBD4UHVCHX5K3NTreMp6pgqHAtxRy3gy4AA0M4Ax5swJTgpTE8LqJSkWA3fqJxfgfKBiTHrVdcDRUExSUaDs1S8xM-ELT2XXHs3f82Dj/s800/northernlights724.jpg", "comment_count": 2 }, { "title": "the only edward", "url": "https://cocktailvirgin.blogspot.com/2011/06/only-edward.html", "published": "2011-06-23T16:46:00.003-04:00", "updated": "2017-08-18T13:17:01.079-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": null, "year": null }, "categories": [ "#craigieonmain", "grappa", "whiskey" ], "ingredients": [ "1 1/2 oz Redbreast 12 Year Irish Whiskey", "3/4 oz Bertagnolli Grappa di Teraldgeo", "3/4 oz Zucca Liqueur", "2 dash Chamomile Extract" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Redbreast 12 Year Irish Whiskey\n3/4 oz Bertagnolli Grappa di Teraldgeo\n3/4 oz Zucca Liqueur\n2 dash Chamomile Extract\nStir with ice and strain into a cocktail coupe. Garnish with lemon oil from a twist.\nWhile enjoying my Northern Lights, Drink bartenders Tyler Wang and Will Thompson (*) were there along with No. 9 Park's Ted Kilpatrick on our side of the bar. The conversation drifted to William Schmidt (a/k/a the Only William) and our collective excitement over the recipes in his 1892 book\nThe Flowing Bowl\n. When it came time for my second drink, bartender Ted Gallagher described a recipe he had been tinkering with that he wanted me to try. It lacked a name, and therefore, the discussion of the 19th century cocktail book flowed over, and the drink later got dubbed \"The Only Edward.\"\nThe drink called for a grappa which gave me pause for many grappas are fierce and fiery spirits. When Ted reassured me by letting me have a taste of the Grappa di Teraldgeo, it was rather pleasant and had notes of freshly cut grass without any degree of harshness save for the proof. Thus, the Only Edward began with lemon oils from the twist, and the sip was malty from the Irish Whiskey and full of melon-citrus notes from the grappa interacting with the other ingredients. Next, the swallow contained floral and vegetal elements from the chamomile infusion and Zucca liqueur. Indeed, the Irish whiskey worked beautifully here for its softness allowed the other elements to shine in ways that an similar portion of Scotch or rye would obscure.\n(*) Will Thompson uttered the quote of the night which was, \"Fernet Branca: it tastes like a cough drop that is mad at you.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eKE2j1ypmUTm1A_8F1MrHHSdCBjo6tdIRXWHXFPpMDgCJFP2L4cRfNPdngDQEaGET3hu0xDp40JYltnhLI4Ajr5mS9T4_Qn-Y4v8kJVMyVmB1LOxKIuEemuuh95kyQzYzNfSlZxrzuI/s320/onlyedward725.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eKE2j1ypmUTm1A_8F1MrHHSdCBjo6tdIRXWHXFPpMDgCJFP2L4cRfNPdngDQEaGET3hu0xDp40JYltnhLI4Ajr5mS9T4_Qn-Y4v8kJVMyVmB1LOxKIuEemuuh95kyQzYzNfSlZxrzuI/s800/onlyedward725.jpg", "comment_count": 1 }, { "title": "the gem", "url": "https://cocktailvirgin.blogspot.com/2011/06/gem.html", "published": "2011-06-24T14:55:00.004-04:00", "updated": "2017-08-18T13:16:25.994-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": null }, "categories": [ "brandy", "lime juice", "pineapple syrup", "rum" ], "ingredients": [ "1 spoon Sugar (none, used pineapple syrup as only sweetener)", "1/2 drink Santa Cruz Rum (1 oz Plantation Barbados 5 Year Rum)", "1/2 drink Brandy (1 oz Pedro Domecq Fundador Solera Reserva)" ], "instructions": "Shake with ice and strain into a fine glass. Garnish with a slice of lemon and grate cinnamon on top (dusted with cinnamon instead).", "body_text": "Juice of a Lime (1/2 oz)\nA little Pineapple Syrup (1/2 oz)\n1 spoon Sugar (none, used pineapple syrup as only sweetener)\n1/2 drink Santa Cruz Rum (1 oz Plantation Barbados 5 Year Rum)\n1/2 drink Brandy (1 oz Pedro Domecq Fundador Solera Reserva)\nShake with ice and strain into a fine glass. Garnish with a slice of lemon and grate cinnamon on top (dusted with cinnamon instead).\nWith all of the talk of William Schmidt's\nThe Flowing Bowl\nthe night before, I decided to search out another recipe to make from that tome. While Will Thompson had suggested the Kaleidoscope, the drink that caught my eye first was the Gem. With a little manipulation of the citrus and sweetener volumes to reflect a modern 2:1/2:1/2 sensibility, the drink appeared like a split spirit\nFix\n, albeit one served without the crushed ice and berries in season. Instead of berries, the Gem called for a lemon slice that had been dusted with grated cinnamon. Moreover, the split spirit base of rum and brandy is a classic combination that reminded me of our\nPattaya Punch\nrecipe. The garnish on the Gem helped to provide much of the drink's nose by way of cinnamon and lemon notes. The lemony aroma gave way to lime notes on the sip, and the swallow contained the pineapple, brandy, and rum flavors. Over time, some of the cinnamon dissolved into the drink and donated a pleasing spice note on the swallow which worked well with the pineapple and rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWvtvEpeF3XPJ192wCzcdRrGGVvW6BxGPEXWTsWV2B7P-gjfpXKEEtEEjwow-cJQK9fyCGf1LoFX3b1Wpjm0lZCfvKXvHIRx1Wbxi-kQ0PgSDqhvhU4G90EPomHwDN8QPUYF9etWRC64/s320/thegem726.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWvtvEpeF3XPJ192wCzcdRrGGVvW6BxGPEXWTsWV2B7P-gjfpXKEEtEEjwow-cJQK9fyCGf1LoFX3b1Wpjm0lZCfvKXvHIRx1Wbxi-kQ0PgSDqhvhU4G90EPomHwDN8QPUYF9etWRC64/s800/thegem726.jpg", "comment_count": 2 }, { "title": "final voyage", "url": "https://cocktailvirgin.blogspot.com/2011/06/final-voyage.html", "published": "2011-06-24T16:04:00.003-04:00", "updated": "2017-08-18T13:15:49.437-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz and Brendan Pratt", "source": "Lineage", "year": null }, "categories": [ "#lineage", "apricot liqueur", "chartreuse (green)", "lime juice", "rum" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Rothman & Winter Apriot Liqueur", "3/4 oz Green Chartreuse", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Rothman & Winter Apriot Liqueur\n3/4 oz Green Chartreuse\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nLast Friday, Andrea and I traveled down to Lineage in Brookline for dinner. When I asked bartender Ryan Lotz what new drinks they had been tinkering with, he mentioned that one of them was a rum-based play on the Last Word that he and fellow bartender Brendan Pratt had come up with. Beside the Smith & Cross Rum instead of gin, they exchanged the classic's maraschino for apricot liqueur. Indeed, the ingredients list reminded me as much of the\nPeriodista\nand\nCulross\nas they did the Last Word. The recipe's genesis was so recent that it lacked a name; when I considered the nautical history of the rum style, I proffered the \"Final Voyage\" and both Ryan and Brendan seemed pleased by that suggestion.\nThe Final Voyage presented itself with an apricot and lime bouquet, and the lime continued on in the semi-sweet sip. The Smith & Cross Rum began the swallow and was shortly followed by the apricot liqueur and Green Chartreuse flavors. Surprisingly, the apricot and Chartreuse mellowed the other out and neither dominated the drink's balance as I had first expected.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TdcZW4PtY43mWIt4ILIM29KiOE06CGmxGGpsdtimGhJ-DR8foHDiAc3INDIMGUxyS4ExTqOIhBsrn5LPC_6dJMj0abD0fynrjzfM17bBNQyD2wimP4G_c54C45scgI23-zK0gREZU9Y/s320/finalvoyage729.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TdcZW4PtY43mWIt4ILIM29KiOE06CGmxGGpsdtimGhJ-DR8foHDiAc3INDIMGUxyS4ExTqOIhBsrn5LPC_6dJMj0abD0fynrjzfM17bBNQyD2wimP4G_c54C45scgI23-zK0gREZU9Y/s800/finalvoyage729.jpg", "comment_count": 1 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2011/06/mixology-monday-announcement.html", "published": "2011-06-26T14:57:00.006-04:00", "updated": "2019-07-14T20:10:50.161-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "beer" ], "ingredients": [], "instructions": null, "body_text": "MxMo LIX: Beer!\nCocktailVirgin will be hosting July's\nMixology Monday\n, a monthly online cocktail party with a different theme each month. This month the chosen theme will be beer cocktails.\nWhile beer being used as an ingredient in modern cocktails has gotten a lot of\npress\nas of late, this is not a new trend. Beer has played a historical role in mixed drinks for centuries. For example, it can be found in Colonial drinks like the\nRumfustian\n, Porter\nSangaree\n, and\nAle Flip\n. While many of these drinks are not seen in modern bars save for craft cocktail establishments, other beer drinks are though, including the Boilermaker, Black Velvet, and Michelada. And present day mixologists are utilizing beer with great success including Kelly Slagle's\nPort of Funchal\n, Jacob Grier's\nAverna Stout Flip\n, and Emma Hollander's\nWord to Your Mom\n. Bartenders are drawn to beer for a variety of reasons including the glorious malt and roast notes from the grain, the bitter and sometimes floral elements from the hops, the interesting sour or fruity notes from the yeast, and the crispness and bubbles from the carbonation. Beer is not just for pint glasses, so let us honor beer of all styles as a drink ingredient.\nHere's how to play:\n• Find or concoct a drink recipe that uses beer as an ingredient. Discussing a glass of beer alone is best done elsewhere, but drop a shot of whiskey or gin in there for a Boilermaker or Dog's Nose, well, now we're talking. Feel free to use beer in a syrup, as the carbonation in a Fizz, or as the base \"spirit\" of the drink itself. Old like the Posset and Shandy or new does not matter. Modifying a soda or Champagne cocktail to a\nbeer one\n? Go for it.\n• Make the drink and then post the recipe, a photo, and your thoughts about the beverage on your blog or on the eGullet\nSpirits and Cocktails\nforum.\n• Include in your post the MxMo logo and a link back to both the\nMixology Monday\nand CocktailVirgin sites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Post a link to your submission in the comment section here, or send an email to yarm-at-verizon.net\nThe due date is Monday, July 11th which I will interpret as whatever gets posted before I awake on Tuesday the 12th (yes, I will accept late entries but a deadline as a symbolic form of structure is needed for this sort of cat herding).\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXYAqdT5mfVv7PIrajECQzD87TQoTgm19_gAT2FtRcSVWMiwhm5VEw1O-5mGFGhVNQoJ3dVPyO_BOy0ZZdvAaclDbN7jKP0ae2CrActVOnsPGnKmcgHmWun4inyYI0zdVPKaAmAUgAFc/s320/mxmo_hops2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXYAqdT5mfVv7PIrajECQzD87TQoTgm19_gAT2FtRcSVWMiwhm5VEw1O-5mGFGhVNQoJ3dVPyO_BOy0ZZdvAaclDbN7jKP0ae2CrActVOnsPGnKmcgHmWun4inyYI0zdVPKaAmAUgAFc/s800/mxmo_hops2.jpg", "comment_count": 27 }, { "title": "[calabura flip]", "url": "https://cocktailvirgin.blogspot.com/2011/06/calabura-flip.html", "published": "2011-06-27T15:49:00.004-04:00", "updated": "2017-08-18T13:15:42.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "dry shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (Angostura)", "bitters (aromatic)", "cherry brandy", "egg", "rum", "simple syrup" ], "ingredients": [ "2 oz Smith & Cross Rum", "1/2 oz Cherry Heering", "1/2 oz Angostura Bitters", "1 oz Demerara Syrup", "1 Egg" ], "instructions": "Dry shake, add ice, and shake again. Double strain into a rocks glass and garnish the foam with drops of Fee's Whiskey Barrel Bitters.", "body_text": "2 oz Smith & Cross Rum\n1/2 oz Cherry Heering\n1/2 oz Angostura Bitters\n1 oz Demerara Syrup\n1 Egg\nDry shake, add ice, and shake again. Double strain into a rocks glass and garnish the foam with drops of Fee's Whiskey Barrel Bitters.\nFor a drink to go with dessert at Lineage, bartender Ryan Lotz had an idea that kept the continuity with the\nFinal Voyage\n's rum theme. The idea of a Cherry Heering and rum Flip reminded me of the gin and cherry\none\nthat I had several months ago; however, this one upped the ante. Not only was the base spirit more robust, but there was a half pony of Angostura Bitters in the mix as well! Ryan did not have a name for the drink, but based on the Jamaican rum and the cherry liqueur, I am dubbing it the Calabura Flip after the Jamaican Cherry Tree,\nMuntingia calabura\n, that has a variety of other names depending on where this species grows.\nThe Flip presented a cinnamon and cherry aroma from a combination of the Fee's bitters on the garnish and the Heering in the drink; moreover, Angostura Bitters contains cherry wood and other spice notes that might be bolstering these notes as well. Next, the sip was a rich and bitter cherry flavor, and the swallow contained the Angostura's spice and the Smith & Cross potent and funky rum notes. The flavors on the swallow were well balanced in intensity and worked well with the rich and spiced elements in the cherry liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtP1tQzXpboKU1tXoNjBX1WRzHw6ZlxgL1kXY1a8Sv0m9DVqwn93ZxfUiQOBufTIDNV_z4uKCAXluNaw9yzwf5EWZQi6aPBLMFBflebVvPfaiAIE4oZNNXrAuxkE9dXGOJLmfoMKuy_g/s320/lineage730.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtP1tQzXpboKU1tXoNjBX1WRzHw6ZlxgL1kXY1a8Sv0m9DVqwn93ZxfUiQOBufTIDNV_z4uKCAXluNaw9yzwf5EWZQi6aPBLMFBflebVvPfaiAIE4oZNNXrAuxkE9dXGOJLmfoMKuy_g/s800/lineage730.jpg", "comment_count": 0 }, { "title": "thick as thieves", "url": "https://cocktailvirgin.blogspot.com/2011/06/thick-as-thieves.html", "published": "2011-06-27T16:57:00.003-04:00", "updated": "2017-08-18T13:14:26.476-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Toby Maloney", "source": "Violet Hour", "year": null }, "categories": [ "bitters (Angostura)", "gin", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "1 1/2 oz Pimm's #1", "1/2 oz Tanqueray Gin", "3/4 oz Lemon Juice", "1/2 oz Raspberry Shrub (Strawberry Shrub)", "1/8 oz Simple Syrup (Raspberry Syrup)", "15 drop Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Pimm's #1\n1/2 oz Tanqueray Gin\n3/4 oz Lemon Juice\n1/2 oz Raspberry Shrub (Strawberry Shrub)\n1/8 oz Simple Syrup (Raspberry Syrup)\n15 drop Angostura Bitters\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\n(*) Read about how to make shrubs\nhere\nand\nhere\n.\nTwo Saturdays ago, I read to Andrea a list of cocktail recipes created by Toby Maloney, owner of Chicago's Violet Hour. I found the list on Complex's City Guide in an article on\nsummer cocktails\n, and the one that stood out as the winner was a Pimm's-based one called Thick as Thieves. While the recipe called for raspberry shrub which they make at the bar, I had a batch of strawberry shrub that I figured would be close enough. To add some raspberry elements, I exchanged the recipe's simple syrup for a raspberry one. Essentially, the Thick as Thieves was a berry-driven\nPimm's Cup\nthat seemed like a good thirst quencher for the warm evening.\nThe Thick as Thieves began with an lemon oil aroma that was joined by a hint of vinegar that set a savory tone to the drink. The sip was full of lemon and berry fruit flavors, and the swallow contained the raspberry, the gin's juniper, and Angostura's spices with a rather clean and tart finish. Overall, the drink's light balance and savory aspects would make for a great aperitif as well as a delightful thirst quencher in the upcoming hot weather.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h3yoO0bgtalu_xKI38f3YMGqKQhZvZO7zrMVM5bqtNWVOi7umP2rvotlz6E-oNWlw5pTjnLbRwgYd4r7nmXhD9M8IC1gv98O4AdR2F7ozX_LqUdvZs-pKYxI7Iy9yEZqES4v0wtHQmg/s320/thickthieves731.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h3yoO0bgtalu_xKI38f3YMGqKQhZvZO7zrMVM5bqtNWVOi7umP2rvotlz6E-oNWlw5pTjnLbRwgYd4r7nmXhD9M8IC1gv98O4AdR2F7ozX_LqUdvZs-pKYxI7Iy9yEZqES4v0wtHQmg/s800/thickthieves731.jpg", "comment_count": 0 }, { "title": "crux", "url": "https://cocktailvirgin.blogspot.com/2011/06/crux.html", "published": "2011-06-28T12:54:00.003-04:00", "updated": "2017-08-18T13:13:51.857-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Jones Complete Bar Guide", "year": null }, "categories": [ "cognac", "cointreau", "dubonnet", "lemon juice" ], "ingredients": [ "3/4 oz Cognac (Martel VS)", "3/4 oz Cointreau", "3/4 oz Dubonnet Rouge", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist to the recipe.", "body_text": "3/4 oz Cognac (Martel VS)\n3/4 oz Cointreau\n3/4 oz Dubonnet Rouge\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. I added a lemon twist to the recipe.\nAfter the Thick as Thieves, I had some lemon juice left over so I opened up Jeff Masson and Greg Boehm's\nBig Bartender's Book\nin search of a good use. The recipe I spotted, the Crux, called for the bottle of Dubonnet we had just bought and was a great excuse to crack it open. Since the recipe also resides on CocktailDB, I was able to track it back to\nJones Complete Bar Guide\nbut was not able to find it elsewhere in the books that I checked. The Dubonnet\nwebsite\nhas the Crux as one of the 17 good uses for their product, but it provides no other history other than that Death & Co. enjoyed the recipe enough to submit it to their site.\nThe Crux began with a lemon oil, orange, and grape aroma. While the sip was a sweet citrus flavor, the swallow was a drier grape note with orange, herbal, and tannin elements at the end. Overall, it was sweeter, less strong, but more complex than the classic Sidecar. Indeed, the Dubonnet bolstered the Sidecar base with its grape notes complementing the Cognac, its orange peel notes adding to the Cointreau, and its sweetness helping to counter the tart lemon. With the grape notes, the Crux reminded me of the\nEmily Shaw Special\nwhich includes sweet vermouth in the mix instead of Dubonnet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK5dAQoqGDCcS4XbJrNGt4F7rtFtPr5H550ilre4dP2aX79WBA6JuHX6U9kfCXYHmM8Zz3r3cjHEOPe8XkNrU4ooH1VRCmW4nbF2aepiIcX46KkDCvRTa40NqbVwKFzrNvsjphD0Tt_U/s320/crux732.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK5dAQoqGDCcS4XbJrNGt4F7rtFtPr5H550ilre4dP2aX79WBA6JuHX6U9kfCXYHmM8Zz3r3cjHEOPe8XkNrU4ooH1VRCmW4nbF2aepiIcX46KkDCvRTa40NqbVwKFzrNvsjphD0Tt_U/s800/crux732.jpg", "comment_count": 0 }, { "title": "ticket to paradise", "url": "https://cocktailvirgin.blogspot.com/2011/06/ticket-to-paradise.html", "published": "2011-06-28T14:46:00.003-04:00", "updated": "2017-08-18T13:13:13.773-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen worcester" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Travis", "source": "the Citizen", "year": null }, "categories": [ "#citizen worcester", "bitters (other)", "lemon juice", "sloe gin", "swedish punsch", "tequila" ], "ingredients": [ "1 oz Milagro Silver Tequila", "1 oz Plymouth Sloe Gin", "1 oz Housemade Swedish Punsch", "1 barspoon Lemon Juice", "2 dash Fee's Rhubarb Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Milagro Silver Tequila\n1 oz Plymouth Sloe Gin\n1 oz Housemade Swedish Punsch\n1 barspoon Lemon Juice\n2 dash Fee's Rhubarb Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Sundays ago, Andrea and I decided to make a road trip out to Worcester to get dinner at the Citizen. For my first beverage, I asked bartender Travis for the Ticket to Paradise which was the Swedish Punsch drink I passed up when I picked the\nMillionaire of Havana\nlast time. The Punsch was paired up with tequila, a combination which I have experienced in\nMetexa\nfrom the\nCafé Royal Cocktail Book\n, and with sloe gin, a combination that appears in the\nMabel Berra Cocktail\nthat I read about on the Two At The Most blog. I neglected to ask about the drink's name or origin, but if it was a nod to the Swedish Punsch, it could have been named after a somewhat obscure 1962 Swedish film.\nThe Ticket to Paradise began with a candied lemon aroma that prepared the drinker for the rich, citrussy sip. The swallow packed the biggest variety of flavors with tequila and Swedish Punsch's Batavia Arrack and spice notes. These potent elements were smoothed out by the tart sloe berry flavor that was complemented by the bitters' rhubarb notes at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8d62pkaxMulmBVSrCMPe08RweFYv20p07cnJ8ZKspJ0NimSc0naTkSObZsIlSPbq2IYs1X8FqY8SYkkQjambdnfae0GOnltDEFQvn0Vald_7ziDWZlGjwdsMmIVIQomkm1yBC1Ks9Oo/s320/ticketparadise734.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8d62pkaxMulmBVSrCMPe08RweFYv20p07cnJ8ZKspJ0NimSc0naTkSObZsIlSPbq2IYs1X8FqY8SYkkQjambdnfae0GOnltDEFQvn0Vald_7ziDWZlGjwdsMmIVIQomkm1yBC1Ks9Oo/s800/ticketparadise734.jpg", "comment_count": 0 }, { "title": "bitter in brazil", "url": "https://cocktailvirgin.blogspot.com/2011/06/bitter-in-brazil.html", "published": "2011-06-28T16:50:00.003-04:00", "updated": "2017-08-18T13:12:40.109-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen worcester" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "the Citizen", "year": null }, "categories": [ "#citizen worcester", "cachaça", "curacao", "fernet-branca", "punt e mes", "simple syrup" ], "ingredients": [ "1 1/2 oz Cabana Cachaça", "3/4 oz Grand Marnier", "1/2 oz Punt e Mes", "1/4 oz Demerara Syrup" ], "instructions": "Stir with ice and strain into a rocks glass that was rinsed with Fernet Branca. Garnish with a lemon twist.", "body_text": "1 1/2 oz Cabana Cachaça\n3/4 oz Grand Marnier\n1/2 oz Punt e Mes\n1/4 oz Demerara Syrup\nStir with ice and strain into a rocks glass that was rinsed with Fernet Branca. Garnish with a lemon twist.\nThe other drink I had at the Citizen in Worcester was the Bitter in Brazil, one of the two Fernet Branca drinks on the menu. While I was expecting a whopping amount of Fernet Branca in this cachaça drink to match the name, the glass was only seasoned with it and most of the bitter notes actually came from the Punt e Mes. Even though there was only a small amount of Fernet in the drink, its pairing with Grand Marnier reminded me of Jeff Grdinich's\nRoot of All Evil\n. The drink began with lemon oil that set up for the orange in the sip from the Grand Marnier that was accompanied by the liqueur's caramel notes. The first wave of the swallow was the Fernet Branca and Punt e Mes' bitterness, and this was followed by the cachaça's grassy funk at the end. Before we left the Citizen that night, bar manager David Delaney took Andrea and I on a tour of what will be the restaurant's cocktail-centric back barroom that they are calling \"Still and Stir.\" The room is replete with jail cell bars from when it used to be the court house's holding cell. Still and Stir apparently had its opening on Friday so we will have to return to enjoy some drinks in this cool and eccentric space.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuzcLXCI_8RveWmU5EBjgZGRwRdhn2jPvPKMZTOro8g4jhmcoYQDWdFkLG2DdWLZH50y3zdhE8Xw9aW7uShFM-AILAVrGziXwAjJfhRazY9cntTO-Ylrf_X9VgMhrJvc0cWof-FRSyho/s320/bitterinbraz735.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuzcLXCI_8RveWmU5EBjgZGRwRdhn2jPvPKMZTOro8g4jhmcoYQDWdFkLG2DdWLZH50y3zdhE8Xw9aW7uShFM-AILAVrGziXwAjJfhRazY9cntTO-Ylrf_X9VgMhrJvc0cWof-FRSyho/s800/bitterinbraz735.jpg", "comment_count": 0 }, { "title": "starbird", "url": "https://cocktailvirgin.blogspot.com/2011/06/starbird.html", "published": "2011-06-29T15:26:00.004-04:00", "updated": "2017-08-18T13:11:58.399-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "wine glass", "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "absinthe", "beer", "bitters (Angostura)", "st. germain" ], "ingredients": [ "3-4 oz oz Unibroue Éphémère Beer", "1 oz St. Germain", "1/6 Granny Smith Apple (cubed)" ], "instructions": "Muddle apple in St. Germain. Add 1 oz of beer and strain into a wine glass that was pre-rinsed with absinthe. Add 2-3 oz more beer and garnish with several drops of Angostura Bitters.", "body_text": "3-4 oz oz Unibroue Éphémère Beer\n1 oz St. Germain\n1/6 Granny Smith Apple (cubed)\nCamargo Absinthe (rinse)\nAngostura Bitters (garnish)\nMuddle apple in St. Germain. Add 1 oz of beer and strain into a wine glass that was pre-rinsed with absinthe. Add 2-3 oz more beer and garnish with several drops of Angostura Bitters.\nTwo Mondays ago, we went to Estragon in the South End for their delicious Spanish tapas; Monday is also the night that bartender Sahil Mehta works. I met Sahil at a Domaine de Canton competition a few weeks ago, and his drink impressed me for how he dealt with the large amount of sugary liqueur in his recipe. When we were faced with a similar situation at a Grand Marnier event, Andrea and I ended up using a combination of black tea and lemon juice to hit the proper balance in the\nLioness (of Brittany)\n. Instead, Sahil utilized a fruit-infused vinegar to cut down on the sweetness of the large slug of liqueur in his recipe. In essence, he was creating a quick and dirty ginger shrub, and that sort of out of the box thinking impressed me. This thought process also helps out considering that Estragon, like\nCoppa\n, has a cordial license which means that an extra degree of craftiness and creativity is often necessary to create cocktails.\nFor my first drink, I asked Sahil to make me the Starbird for the concept of apple-flavored Belgian-style beer, apple, and absinthe drink sounded intriguing. Sahil explained that the drink came together for he enjoys the culinary combination of apple and fennel and he converted this pairing into a beverage. The drink's nose was initially the absinthe notes, but over time a sour maltiness appeared that was later joined by apple aromas. The sip was crisp from the beer's carbonation and the Granny Smith's malic acid and contained a pleasing amount of St. Germain's fruity and floral flavors. Next, the beer's hops worked well with the absinthe and apple on the swallow; moreover, Andrea specifically commented about how much she enjoyed the absinthe-beer combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lkwnpVGfLhyphenhyphen48aGEqp4dlgeIBEUwt_cKJLGf5aCoHbLVtZ17gimmXbK1Sq3KIRTXJdCqWHzjsyftDLrwmX4VSkFB9Rqmgoc7mhu6A4k6fMXmXJcmAoSXDsZ8pL39szjUJE1sOHArptk/s320/starbird736.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lkwnpVGfLhyphenhyphen48aGEqp4dlgeIBEUwt_cKJLGf5aCoHbLVtZ17gimmXbK1Sq3KIRTXJdCqWHzjsyftDLrwmX4VSkFB9Rqmgoc7mhu6A4k6fMXmXJcmAoSXDsZ8pL39szjUJE1sOHArptk/s800/starbird736.jpg", "comment_count": 0 }, { "title": "bittersweet serenade", "url": "https://cocktailvirgin.blogspot.com/2011/06/bittersweet-serenade.html", "published": "2011-06-29T16:39:00.006-04:00", "updated": "2017-08-18T13:10:44.779-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Stuff at Night", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "cognac", "sherry", "walnut liqueur" ], "ingredients": [ "1 oz Lustau Los Arcos Amontillado Sherry", "1 oz Philippe Latourelle VS Calvados", "1 oz Nux Alpina Walnut Liqueur", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Lustau Los Arcos Amontillado Sherry\n1 oz Philippe Latourelle VS Calvados\n1 oz Nux Alpina Walnut Liqueur\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor my last drink at Estragon, bartender Sahil Mehta wanted to make for me the Bittersweet Serenade. Sahil described how this recipe was published in Stuff at Night a few months ago in an\narticle\nabout sherry drinks. Here, the sherry was matched with equal portions of Calvados and walnut liqueur. Despite it seeming more like an autumnal drink, it worked rather well with the rich chocolate dessert we had. The Bittersweet Serenade began with an orange oil aroma that contained a hint of the sherry's nuttiness poking through. The sherry's grape flavor appeared in the sip, and its nuttiness in the swallow where it complemented the walnut liqueur. As the drink warmed up, the brandy notes strengthened on the swallow to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqWnmOOpLDmhEWn-5pzscricAwsAJ0yvTmHtqlNSIzdOUYEXnuZD3jS-3Fs35RLL-CuRgJU6rNCLfr1gqy7diijfqdl6Y4-fQCneOnQuuD6cPj0pP4_hol_0HhPRzC1u0lno4eLxO7vA/s320/bittersweet737.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqWnmOOpLDmhEWn-5pzscricAwsAJ0yvTmHtqlNSIzdOUYEXnuZD3jS-3Fs35RLL-CuRgJU6rNCLfr1gqy7diijfqdl6Y4-fQCneOnQuuD6cPj0pP4_hol_0HhPRzC1u0lno4eLxO7vA/s800/bittersweet737.jpg", "comment_count": 0 }, { "title": "leg before wicket", "url": "https://cocktailvirgin.blogspot.com/2011/06/leg-before-wicket.html", "published": "2011-06-30T13:55:00.003-04:00", "updated": "2017-08-18T13:08:56.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1930 }, "categories": [ "campari", "dubonnet", "gin", "lime juice" ], "ingredients": [ "2/3 Gin (2 oz Knockabout)", "1/6 Dubonnet Rouge (1/2 oz)", "1/12 Lime Juice (1/4 oz)", "1/12 Campari (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2/3 Gin (2 oz Knockabout)\n1/6 Dubonnet Rouge (1/2 oz)\n1/12 Lime Juice (1/4 oz)\n1/12 Campari (1/4 oz)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOnce I had opened our bottle of Dubonnet, I wanted to continue putting it to use, so on Tuesday last week, I made the curiously named Leg Before Wicket. Well, the name is odd to us Americans, but considering the recipe was first published in the British\nCafé Royal Cocktail Book\n, it actually is not. Leg before wicket is a cricket term and is one of the ways that a batsman can be dismissed akin to a baseball player being struck out. Essentially, it is where the batsman blocks the ball from hitting the wicket (think: the strike zone in baseball but all three strikes in one fell swoop) with their body and often their leg. In the 1930's when the drink was invented, the leg before wicket rule was re-analyzed as a way to reduce the trend of high scoring games as the batsmen's skill increased.\nPerhaps all this cricket talk is confusing, but the concept of a gin drink that has sweet and bitter elements of Dubonnet and Campari countered by the tartness of lime juice should distract you from all that. The Leg Before Wicket began with a citrus aroma. The slightly sweet sip contained a vague fruitiness that was perhaps due to the Dubonnet's grape notes. On the swallow, the Campari and lime crispness were later joined by the gin botanicals on the aftertaste. Overall, it was rather tame for a Campari drink and might be a good gateway to the\nNegroni\nespecially since the more difficult to appreciate Campari is one part in twelve here instead of one part in three.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEwinfFvBhUnBBLm7dpwcEPcS9CCvI8IRJ2rmtxfbDAsBLuaqnLC0VEZdHHSek25-XkQ8NLR4ijOaX54vFJlMuoEh3GhnuPH8kK8lVRYwr5JTtJHP7K5I9jm3cKlUKr1XdInhTTeVlTE/s320/legbeforewick738.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEwinfFvBhUnBBLm7dpwcEPcS9CCvI8IRJ2rmtxfbDAsBLuaqnLC0VEZdHHSek25-XkQ8NLR4ijOaX54vFJlMuoEh3GhnuPH8kK8lVRYwr5JTtJHP7K5I9jm3cKlUKr1XdInhTTeVlTE/s800/legbeforewick738.jpg", "comment_count": 0 }, { "title": "wong's grog", "url": "https://cocktailvirgin.blogspot.com/2011/07/wongs-grog.html", "published": "2011-07-01T15:34:00.003-04:00", "updated": "2017-08-18T13:08:22.662-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Randy Wong", "source": "Clio", "year": null }, "categories": [ "#clio", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz El Dorado 5 Year Rum", "3/4 oz Goslings Black Seal 80 Proof Rum", "3/4 oz Rittenhouse 100 Rye", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Burnt Cinnamon Syrup", "1/4 tsp Ground Kona Coffee Beans", "1/4 tsp Vanilla Paste" ], "instructions": null, "body_text": "3/4 oz El Dorado 5 Year Rum\n3/4 oz Goslings Black Seal 80 Proof Rum\n3/4 oz Rittenhouse 100 Rye\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Burnt Cinnamon Syrup\n1/4 tsp Ground Kona Coffee Beans\n1/4 tsp Vanilla Paste\nInfuse rums and rye with coffee in a mixing glass for 5 minutes. Add rest of ingredients and ice, shake, and double strain into a double Old Fashioned glass. The glass can have an ice cone with lime wheel garnish or can be filled with crushed ice with a lime twist garnish.\nWednesday last week, I stopped into Clio to taste some of the drinks on their new menu. I recently learned that Randy Wong has moved up from schemer and collaborator (to head bartender Todd Maul) all the way up to being a full bartender at Clio. Randy has been mentioned here a few times for his Tiki-inspired recipes that have made their way to different bars including Drink such as the\nChee Hoo Fizz\nand\nHelen the Pacific\n. This time, instead of another bartender making his recipes, I had the chance to be served by him directly. For my first drink, I, therefore, went with Wong's Grog which is his take on the classic\nNavy Grog\n.\nThe Wong's Grog began with a lime oil aroma from the twist. The sip was a dark citrus and caramel taste that was followed by spice notes from the vanilla, coffee, and cinnamon. Overall, it was on the dry end of the spectrum for Tiki drinks and the coffee helped by providing a gentle bitter finish to the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xLXKWzEZrSs5j1V9hXHlUyhcN9vgozHqNFzhGEPV1OI3O0vKZN5VzMV4R350qRnfQ8kS17qvuuNJGugOTZjyAZqaLS__HiqCiINDhTMIrh3clUPJmUP3w1pNrfQUqY_OWUiL1rGxNMw/s320/wongsgrog740.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xLXKWzEZrSs5j1V9hXHlUyhcN9vgozHqNFzhGEPV1OI3O0vKZN5VzMV4R350qRnfQ8kS17qvuuNJGugOTZjyAZqaLS__HiqCiINDhTMIrh3clUPJmUP3w1pNrfQUqY_OWUiL1rGxNMw/s800/wongsgrog740.jpg", "comment_count": 0 }, { "title": "genever gimlet", "url": "https://cocktailvirgin.blogspot.com/2011/07/genever-gimlet.html", "published": "2011-07-01T16:23:00.004-04:00", "updated": "2017-08-18T13:07:29.462-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "genever", "lime juice", "swedish punsch" ], "ingredients": [ "2 oz Bols Genever", "1 oz Swedish Punsch", "1 oz Clarified Lime Juice (*)" ], "instructions": null, "body_text": "2 oz Bols Genever\n1 oz Swedish Punsch\n1 oz Clarified Lime Juice (*)\nPaint the inside of a cocktail glass with two stripes using citrus paint (**) and a pasty brush. Stir ingredients with ice and strain into the glass.\n(*) Instructions on how to clarify lime juice can be found on the\nCooking Issues\nblog. The drink can be made with regular lime juice if need be, but it will taste slightly different.\n(**) The paint was the product of lemon and lime juice pellets after being thickened and gelled with Ultra-Tech and centrifuged. Food coloring was added to the final product for added contrast.\nFor my second drink at Clio, bartender Todd Maul wanted to show me his Clarified Genever Gimlet. This Gimlet showcases a few of the things that makes the bar stand out. First, their Swedish Punsch recipe is rather good for Todd and Randy Wong have fine-tuned their recipe using a bottle of the real deal that a guest brought them from Sweden as a flavor model. Next, the use of high tech toys like centrifuges and cane juice extractors (not shown here) and processes to improve the drink's taste and presentation. Unfortunately, this makes replicating the recipe at home a little difficult, but a rough approximation of this Gimlet can be made using regular lime juice and skipping the citrus paint. As a recipe, the Gimlet reminded me of a cross between the\nDr. Cocktail\nand the\nRoyal Wedding\n.\nThe Gimlet's aroma was rather malty from the Bols Genever. The sip was lime-like for clarified lime juice tastes a bit different and brighter than freshly squeezed; moreover, over time as the paint came off the glass, a different combination of citrus flavor elements entered the drink. Lastly, the swallow was rather drying with a combination of the citrus, the Punsch's tea tannins and Batavia Arrack, and the Genever's botanicals. Interestingly, the Bols Genever and the Swedish Punsch (and perhaps in conjunction with the clarified lime juice) together came across with a funky note that reminded me of rhum agricoles or Cape Verdean rums.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2svUegY0-lhOfvdfXtEHMJYC21AuMRbhZ0D5zLTX1dFnXdjF1aff-LNd96Ro5_fFjKiAEaYFbRon_KsIYejQW3E2eeaLzMIM5Z7frseX3rLbAXVqwQhHcvM5uXl7I4E52wUytTzZKDpc/s320/lime_clio741.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2svUegY0-lhOfvdfXtEHMJYC21AuMRbhZ0D5zLTX1dFnXdjF1aff-LNd96Ro5_fFjKiAEaYFbRon_KsIYejQW3E2eeaLzMIM5Z7frseX3rLbAXVqwQhHcvM5uXl7I4E52wUytTzZKDpc/s800/lime_clio741.jpg", "comment_count": 1 }, { "title": "::veggie dining in new orleans::", "url": "https://cocktailvirgin.blogspot.com/2011/07/veggie-dining-in-new-orleans.html", "published": "2011-07-03T13:05:00.003-04:00", "updated": "2017-08-18T13:06:43.593-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*talesofthecocktail" ], "ingredients": [ "13 Monoghan" ], "instructions": null, "body_text": "Last year, I made a\npost\nabout vegetarian dining options in New Orleans, and it was well received. My impetus for writing that was most restaurant recommendations I read for New Orleans were very meat-centric and provided very little in the way of vegetarian or vegan options. When I heard that I was going to go hungry, I took that as a challenge to research the options before I got there. What I discovered through that research and once I got there was that plenty of options abound and that I was definitely not going to be left unsatisfied. However, some of the restaurants were destinations that were outside of the French Quarter including in the Marigny, Central Business District, and Garden District. Travel by foot, streetcar, and taxi will assist to those, but fear not, there is good vegetarian and vegan dining to be had in the Quarter itself. Boston bartender and long time vegan Joy Richard explained her trials and tribulations as, \"Last year was rough. I wish I had some suggestions but I mostly ate granola bars and mixed nuts. I would LOVE any recommendations for this year. I'm planning on not messing around and finding as many good places to eat as possible.\" What Joy and others found was that if you tagged along to a restaurant, it could be a crapshoot. For example, writer and vegetarian Camper English complained about choosing the vegetarian option and getting \"the veggie muffaletta at Café M---- which was disgusting; a sandwich of olives and nothing else.\" The overall suggestion from those who tagged along in meat-centric groups in previous years is to take control of your dining options and either drag your friends along to places that would make everyone happy or plan to meet up with them later. Life is too short to eat bad or unsatisfying food.\nHere is a list of the restaurants we went to over the last two years. I did my best efforts in web research to confirm that the restaurant's website were still up, but this is no guarantee that they will be there.\n13 Monoghan\n,\n517 Frenchman, Marigny, (504) 942-1345\nTwo years ago, we fell in love with Café Bamboo and their completely vegetarian menu with plenty of vegan options. Sadly, we found them closed last year, but luckily 13 Monoghan was around the corner. The establishment is a bar with a restaurant section containing 8 tables and decorated with movie posters and other memorabilia. Very important for most people's hectic schedules is that they are open from 11am to 4am! Veggie Po-Boys, BBQ Tofu Sandwiches, and Black Bean Veggie Burgers are but some of the options. The menu is diverse and seems satisfying for both meat eaters and vegans (they even have vegan mayo!). Most options were between $7-10.\nMona's Cafe\n,\n504 Frenchmen Street, Marigny, (504) 949-4115\nVegan and vegetarian options abound at this Middle Eastern eatery chain; there are three Mona's throughout town, but the one on Frenchmen is by far the most accessible. Do not fear, Zagat's and Best of New Orleans support my claim that this is good food although the ambiance is a bit humble. While my falafel plate (pictured above) was commendable, the Lebanese iced tea with rosewater and pine nuts comes with my highest recommendation. Prices were affordable from what I recall.\nBennachin\n,\n1212 Royal Street, French Quarter, (504) 522-1230\nThis African restaurant which serves lunch and dinner was one we discovered our first year, and it was so good that we returned a few times last year. Within the menu are a variety of vegetarian and vegan options. The Akara, fried black-eyed pea fritters served with a cumin-seasoned tomato sauce (pictured above), was an appetizer that was so good the first time that we repeated it last year. While I enjoyed my Baham, a gingery broccoli, cauliflower, and carrot dish served on couscous (pictured below), Andrea won with the Kone ni Makondo, black-eyed peas in an onion and tomato stew served with coconut rice and fried plantains. Lunch and dinner options were $7 and $12, respectively.\nGreen Goddess\n,\n307 Exchange Place, French Quarter, (504) 301-3347\nThe Green Goddess is touted by meat eaters and vegetarians alike! While we splurged on a six course tasting menu paired with cocktails the first year, last year we had a scaled down chef's whim. Well, whim is probably not the proper word since the chef came out between courses to discuss what he should do for a next course. While the winner was the Indian Pancake, sort of a cross between the tangy Bhel appetizer and well, a pancake, the Niigata Bruschetta and the Fregola (Sardinian couscous) were quite delightful. The place is small, they do not take reservations, and they are closed some days and nights of the week (check the website), but the experience is well worth it. Do expect to spend a bit of time and money there -- dinner can be a drawn out event, and while I did not write down how much things cost last year, our 6 course affair was $72 each including cocktails. See last year's post for photos.\nGumbo Shop\n,\n630 Saint Peter Street, French Quarter, (504) 525-1486\nWhile not a very veggie friendly sounding place, they do have a rotating vegetarian gumbo option which both years was vegan and incredibly good. The first year it was black beans with rice and corn salsa, and the next was white beans with red pepper, onion, and rice. There is also veggie Po-Boy on the menu that I cannot vouch for yet. A good compromise if your dining companions want traditional New Orleans food and you need to be sure that there will be something for you to eat. Considering that they can do vegan gumbo that well, you have to assume that the rest of their menu is comparable if not better. The veggie gumbo was around $10.\nMeltdown Gourmet Popsicles\n,\n508 Dumaine St, French Quarter, (504) 301-0905\nAndrea read about this place in the\nEdible New Orleans\nmagazine and the establishment's name pretty much sums it up. All of the fruit options are vegan and the three cream ones were vegetarian, and the ones we tried were well worth the $3 cost. I had a strawberry hibiscus and Andrea got saffron rosewater. Open 12pm-6pm daily.\nSubway Sandwiches\n,\n112 Royal Street, French Quarter, (504) 522-0992\nNo, we did not dine there despite Subway being started in my hometown of Milford, CT, but it was the favorite restaurant of vegetarian writer/blogger Camper English of Alcademics. This place is conveniently located right next to the Hotel Monteleone so you can get something to eat if you are in a hurry between sessions. If you want to live the life of Camper and eat as he does, order the veggie footlong with Swiss cheese, no onions, and no green peppers. Eat enough of them, and liquor companies might start sending you around the world too.\nCarmo\n,\n527 Julia St, Central Business District, (504) 875-4132\nI believe Carmo opened a little over a year ago, and this delightful \"tropical café\" is only open for lunch on Tuesdays through Saturdays from 11am-3pm. While the menu was small, they had vegetarian and vegan salad and sandwich options including one with veggie ham (pictured above)! Items were between $6-9 each.\nSurrey's\n,\n1418 Magazine Street, Lower Garden District, (504) 524-3828,\nand\n1200 Carondelet Street, Central Business District, (504) 525-4300\nA breakfast and lunch stop that has 3 establishments across New Orleans that was so good we went twice the first year, but due to scheduling and our bed and breakfast being in the Marigny, we did not make it last year. Surrey's has both vegetarian and vegan options including a tofu breakfast scramble, roasted vegetable omelet, and banana Foster French toast. The restaurant in the Lower Garden District has funky tables that are uniquely decorated and serves rather good coffee. The first year we went to that one, but the one in the Central Business District appears a little closer. Open 8am-3pm every day of the week.\nDoson Noodle House\n,\n135 N Carrollton Ave, Mid-City, (504) 309-7283\nYes, this place is 2.7 miles away from the Hotel Monteleone up Canal Street; however, when we began to ask around for recommendations from locals the first year, this place was named three times -- once by our waiter at Cafe Bamboo, once by the waiter/apprentice bartender at Green Goddess, and once by a friend of a friend at the cocktail reception at the Presbytere Museum. New Orleans has a large Vietnamese population, and the food seemed rather authentic. The menu contained a vegetarian (presumably vegan) section that had a pair of noodle dishes and three rice dishes. My lemongrass tofu was rather good.\nA few places my research has turned up but I cannot vouch for personally yet:\nAngeli on Decatur\n,\n1141 Decatur St, French Quarter, (504) 566-0077\nAn Italian Place recommended on the\nHappyCow\nwebsite. Has vegetarian options, some of which could probably be made vegan. Open weekdays 11am-2am, weekends 11am-4am.\nFelipe's Taqueria\n,\n301 N. Peter Street, French Quarter, (504) 267-4406\nFelipe's is a mini-chain of three establishments also recommended on HappyCow with the one in the French Quarter being most relevant. The other is Uptown, and strangely, the third is right here a few miles away from me in Harvard Square in Cambridge, MA! Vegetarian and vegan options, and open for lunch and late night.\nSalt'n'Pepper\n,\n400 Iberville St., French Quarter, (504) 561-6070\nA veggie-friendly Pakistani restaurant that also serves Indian food. Recommended by the HappyCow and open every day for lunch and dinner.\nPlease confirm on your own that any of these establishments are still open (they are still listed on the web but I did not call to check), and feel free to add your own suggestions to this list in the comments section! The vegetarian food was glorious in New Orleans, so do not listen to others' negativity. It was not hard to find places to go, but if you are stuck in a group with no control over the destination, that negativity might have some truth to it. Good luck and good eating!\nAnd for more general Tales suggestions, see my recent\nadvice post\nwith pointers on what to bring and how to network.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeiDtLT2KV_dbQeQafkny32gzNKbx25Cv6uocrTYtyoYzDHrSkXqpoR_7p5DvmSO5Om987BOlxxROB0pjVgd4_E2GRiOzRlAn_VeWSIWJPnwXyFgLHT4k1XROQVeZgAP3o0e4GF7LhDwR/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrzrmVjLMFCrPMuXhUU_tnh4ew6F04Rk4FrpZ4PTtuSsQmXAoDqwDbwrz2OfsiGeUm5azDTJIKrXEh12e3xzWwpxcH4JJdCk_IxJUZyLzMb0-upRp61gqsETJvplab6egMF4_NEQTiNI/s320/nolafood010.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5AK9WmQ04lAo38i052SFS-C3Fe9Wb-hGdpZbYrXKZvwN7sUQBq9WeaKGcgSg0wqS5ysEAlh097Fzmu58BfzAXJmiax2lMifL0dAik1e_4wljrNkrWD_j8wktJP_09yKjfMK5y35zGY4/s320/nolafood001.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacQ6eA2y5Nln5kmBZGLa5vnmx_ExlLbsBVmSt5YU1txqqWI9qU42JpftuyC7IiJ39gjZzanwXoCrXgc0fykUlaogrcY1ThZqVVUrb4Udb_-3O-9VBfj4m7xwTJFpqmUaytVziq6H8XJ0/s1600/nolafood004.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO0v2Fl8pWuUK6gryPYmTTKitF7zoUauiccEZC3i_X_VLojz5HI4HAdz-pqdPROlGI9bL5D0fwKdkwE2YyWJbtFNdtTLqGkHf0EhFNovvZdj2tqqU9qgbARmvtqYeABK1rUt2f9k9lJI/s320/nolafood058.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeiDtLT2KV_dbQeQafkny32gzNKbx25Cv6uocrTYtyoYzDHrSkXqpoR_7p5DvmSO5Om987BOlxxROB0pjVgd4_E2GRiOzRlAn_VeWSIWJPnwXyFgLHT4k1XROQVeZgAP3o0e4GF7LhDwR/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 2 }, { "title": "milord gower", "url": "https://cocktailvirgin.blogspot.com/2011/07/milord-gower.html", "published": "2011-07-04T13:19:00.003-04:00", "updated": "2017-08-18T12:58:49.528-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "chartreuse (yellow)", "egg white", "lime juice", "orange juice" ], "ingredients": [ "1 1/2 oz Yellow Chartreuse", "3/4 oz Orange Juice", "3/4 oz Lime Juice", "1 Egg White" ], "instructions": "Shake once without ice, add ice, and shake again. Strain into a cocktail glass and garnish with 5 drops of orange bitters.", "body_text": "1 1/2 oz Yellow Chartreuse\n3/4 oz Orange Juice\n3/4 oz Lime Juice\n1 Egg White\nShake once without ice, add ice, and shake again. Strain into a cocktail glass and garnish with 5 drops of orange bitters.\nFor Thursday Drink Night on Mixoloseum, the theme was \"orange and lime,\" and participants crafted cocktails out of one or both of these juices in a wide variety of styles. For a drink idea, I decided to make a riff on the\nSt. Germain\nthat appears in the\nCafé Royal Cocktail Book\n. The St. Germain pre-dates the elderflower liqueur of the same name by over 70 years, and it features a healthy slug of green Chartreuse that helped it get its name. The name is a reference to the Comte de St. Germain who claimed to have created the Elixir of Life; Chartreuse was referred to as an elixir of life as well, although the two elixirs were unrelated until the creation of this recipe. In my variation, I swapped the original's green Chartreuse, grapefruit, lemon, and mint garnish for yellow Chartreuse, orange, lime, and orange bitters garnish but kept the egg white Sour base the same. For a name, I went with Milord Gower who was a Parisian comedian that made making fun of St. Germain's grand claims and far-fetched stories a large part of his act.\nThe orange bitters contributed greatly to the Milord Gower's nose where it joined the aroma of the yellow Chartreuse. The sip contained the orange juice flavor along with the crispness of the lime, and this was followed by a sweet herbal swallow with lingering lime notes. Overall, the Milord Gower was ambrosial and rather easy to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dyN6x0qari9SVIlsZt_TMMjXfwnRH-bsbfQyVTpMiGmmJzUx479wN1TjL7jW16o7tRqyMolRhib8Z6CC4cDfbKz9mGcqSqfJnp0jJuSDfUrRH6OYWeBHCFjmomFpyDUaBsSw6eh7mLk/s320/milordgower742.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dyN6x0qari9SVIlsZt_TMMjXfwnRH-bsbfQyVTpMiGmmJzUx479wN1TjL7jW16o7tRqyMolRhib8Z6CC4cDfbKz9mGcqSqfJnp0jJuSDfUrRH6OYWeBHCFjmomFpyDUaBsSw6eh7mLk/s800/milordgower742.jpg", "comment_count": 0 }, { "title": "red lady", "url": "https://cocktailvirgin.blogspot.com/2011/07/red-lady.html", "published": "2011-07-05T16:10:00.005-04:00", "updated": "2017-08-18T12:58:12.187-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Eric Cross", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "curacao", "egg white", "gin", "lemon juice", "raspberry syrup" ], "ingredients": [ "1 1/2 oz Grapefruit-infused Gin (*)", "3/4 oz Lemon Juice", "3/4 oz Curaçao", "1/2 oz Raspberry Purée", "1 Egg White" ], "instructions": "Shake without ice, add ice, and shake again. Strain into a Collins glass. Top off with ice, and add a straw.", "body_text": "1 1/2 oz Grapefruit-infused Gin (*)\n3/4 oz Lemon Juice\n3/4 oz Curaçao\n1/2 oz Raspberry Purée\n1 Egg White\nShake without ice, add ice, and shake again. Strain into a Collins glass. Top off with ice, and add a straw.\n(*) Steep grapefruit peels for 30 minutes in gin. Strain to remove. I did not get an exact ratio of peel to gin, but some recipes online suggest 2 grapefruit zests (no white pith) to one 750 mL bottle of gin.\nTwo Saturdays ago, I attended the 2nd annual\n19th Century Pub Crawl\nthat I had heard about through the\nFour Pounds Flour\nblog. The event started at Eastern Standard before traveling to Stoddard's and finally Drink. I was quite impressed at how many people dressed up in period costume and attempted to experience 19th century\ndrunk\ndrink as best the city could provide. Since I had\nPink Lady\nat Eastern Standard (true, more of an early 20th century concoction), I decided to continue working my way through the ladies by having a Red one at Stoddard's. The Red Lady was created by bartender Eric Cross who also served me my cocktail. Somewhat like a\nClover Club\nwith addition flavor from the Curaçao and grapefruit infusion, the recipe was surely a winner.\nThe Red Lady began with a raspberry aroma. The raspberry continued in the flavor arena where it combined with the lemon on the creamy sip. Next, the grapefruit peel and the gin rounded out the swallow. The Curaçao's flavor was subtle but present on the sip and swallow and provided some sweetness to balance the tart citrus and raspberry elements. Overall, the Red Lady had a slight cleansing pithy tartness to it, and it made a good modern addition to the egg white Lady series.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGDAMIwU2upCMNsqzmxZSgfy6a_FdEd08pMaFoaLUiNyXVg4slBmsbmvWJy3RIxrIJm9qs0bt8Adxi3bPc7RSVSYiwdQcaDMQc331kS_JKDuTkcJF5GhjEMQKxkaVGuxLniu1z3v6bwk/s320/redlady746.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGDAMIwU2upCMNsqzmxZSgfy6a_FdEd08pMaFoaLUiNyXVg4slBmsbmvWJy3RIxrIJm9qs0bt8Adxi3bPc7RSVSYiwdQcaDMQc331kS_JKDuTkcJF5GhjEMQKxkaVGuxLniu1z3v6bwk/s800/redlady746.jpg", "comment_count": 0 }, { "title": "[the rapscallion]", "url": "https://cocktailvirgin.blogspot.com/2011/07/rapscallion.html", "published": "2011-07-05T16:41:00.005-04:00", "updated": "2017-08-18T12:46:31.691-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": "room temperature", "glassware": "punch cup", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "Drink", "year": null }, "categories": [ "#drink", "*room temperature", "averna", "bitters (mole)", "egg white", "kahlua", "rum", "sherry" ], "ingredients": [ "1 oz Dry Olorso Sherry", "1 oz Averna", "3/4 oz Galliano Ristretto Liqueur", "1/4 oz Old Port Rum", "3 dash Mole Bitters" ], "instructions": "Stir without ice and pour into a small glass or punch cup. Top with a meringue made with egg white, 1/4 oz mole bitters, and sugar. Garnish with freshly grated coffee bean and lemon oil from a twist.", "body_text": "1 oz Dry Olorso Sherry\n1 oz Averna\n3/4 oz Galliano Ristretto Liqueur\n1/4 oz Old Port Rum\n3 dash Mole Bitters\nStir without ice and pour into a small glass or punch cup. Top with a meringue made with egg white, 1/4 oz mole bitters, and sugar. Garnish with freshly grated coffee bean and lemon oil from a twist.\nAfter Stoddard's, our group made their way over to Drink. During a slight delay in entering the establishment since it was at or near capacity on that Saturday night, a few of us made a field trip across the street to Lucky's for a round of shots and ale. Shortly after returning from that excursion, the fine folk at Drink welcomed us with the bowl of brandy rum punch that we had ordered while waiting. Other period touches included a round of 1892's\nAppetizer a l'Italienne\ns, a Blue Blazer, and other tipples. To hear more about the drinks served and the people in attendance, read the entry in the\nFour Pounds Flour\nblog. For a drink, bartender Tyler Wang wanted to make a coffee-flavored drink in a 19th century style. The idea came from a discussion with Zach from Craigie on Main about how most coffee liqueur drinks have no dignity, and this was Tyler's attempt to change that.\nThe drink Tyler created for me lacked a name, but considering the glee he took later by informing me that his drink was unwaterized, I dubbed it the Rapscallion. Even without the dilution of ice or water, it was rather smooth and drinkable; perhaps it was the lower proof of the sherry or perhaps it was the sugar from the liqueurs smoothing out the balance. Indeed, the coffee elements started the drink with an aroma from the ground bean and the Ristretto liqueur. The meringue on top of the drink had a delightful light coffee flavor with a hint of chocolate to it, and underneath was a sip containing the rich roast element of the liqueur. The coffee continued on the swallow where it was joined by the sherry's nutty notes and the Averna's herbal complexity. While perhaps not the only recipe to do so, dignity was definitely achieved here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirK5nIi5_Ym5-hdGi5ntVQivO9l6MdznjLnu1ZDxaQN6vCelkOyJMeEDoCfbw71kIn1y3mgLdt52Fvh5-4weylLB1UTLdnsh7RBd2cfmpZRHcj_ynarH7QcEbSVyVuh7UO6LEQdm3EFSE/s320/rapscallion747.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirK5nIi5_Ym5-hdGi5ntVQivO9l6MdznjLnu1ZDxaQN6vCelkOyJMeEDoCfbw71kIn1y3mgLdt52Fvh5-4weylLB1UTLdnsh7RBd2cfmpZRHcj_ynarH7QcEbSVyVuh7UO6LEQdm3EFSE/s800/rapscallion747.jpg", "comment_count": 0 }, { "title": "modern cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/07/modern-cocktail.html", "published": "2011-07-06T19:31:00.006-04:00", "updated": "2017-08-18T12:45:58.491-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "grenadine", "lemon juice", "scotch", "swedish punsch" ], "ingredients": [ "2 oz Balvenie 12 Year Scotch", "1 oz Housemade Swedish Punsch", "1/4 oz Lemon Juice", "1/4 oz Pernod", "1 barspoon Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Balvenie 12 Year Scotch\n1 oz Housemade Swedish Punsch\n1/4 oz Lemon Juice\n1/4 oz Pernod\n1 barspoon Grenadine\nShake with ice and strain into a cocktail glass.\nAfter attending an Appleton Rum event two Monday ago, I was in the mood for a nightcap in a more quiet locale. The drinks were rather good at the event, but once the band kicked in, it was hard to talk to people. So I wandered over from the Woodward to No. 9 Park. There, I was greeted by bartender Brendon who pointed me towards the new offerings on the menu. The one that caught my eye was the Modern Cocktail which is their variation on the Modernista or Modern Maid that Ted Haigh discussed in his\nVintage Spirits and Forgotten Cocktails\nbook. The recipe Haigh provided was:\nThe Modernista\n• 2 oz Scotch\n• 1/2 oz Dark Jamaican Rum\n• 1/2 oz Swedish Punsch\n• 1/2 oz Lemon Juice\n• 1 tsp Absinthe or Pastis\n• 2 dash Orange Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nIn fact, there are so many variations of this Scotch-based drink (including some non-Scotch variations), that I am not sure which one they based it off of. Indeed, I have had a Scotch and Swedish Punsch drink once before, namely\nPuates Delight\n, and I was definitely game for another one. Here, the Balvenie provided a smoky aroma to the Modern Cocktail. The sip was a combination of lemon and grenadine fruit notes and malty and smoke Scotch ones. Next, the Pernod's anise and the Swedish Punsch's spice flavors rounded out the sweeter swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7-qkxJJrHq_UnsMtnDA45JsH9mqo5LqGC22pLvWd2q8XAc18lApsskpVXhSssQJD4DX_8HWDZ1TVD4jnIhbDx9Gzv7oEqVXqYkejYxMiNxV9nMLl8BVUz3mF1KYoBpIpNWRi9Dg_6_g/s320/modern751.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7-qkxJJrHq_UnsMtnDA45JsH9mqo5LqGC22pLvWd2q8XAc18lApsskpVXhSssQJD4DX_8HWDZ1TVD4jnIhbDx9Gzv7oEqVXqYkejYxMiNxV9nMLl8BVUz3mF1KYoBpIpNWRi9Dg_6_g/s800/modern751.jpg", "comment_count": 0 }, { "title": "kobayashi maru", "url": "https://cocktailvirgin.blogspot.com/2011/07/kobayashi-maru.html", "published": "2011-07-06T20:12:00.004-04:00", "updated": "2017-08-18T12:45:22.934-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "apricot liqueur", "bitters (orange)", "lemon juice", "tea", "whiskey" ], "ingredients": [ "2 1/4 oz Yamazaki 12 Year Whisky", "3/4 oz Green Tea Syrup", "3/4 oz Lemon Juice", "1/4 oz Apricot Liqueur", "2 dash Angostura Orange Bitters", "3 drops Orange Blossom Water" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 1/4 oz Yamazaki 12 Year Whisky\n3/4 oz Green Tea Syrup\n3/4 oz Lemon Juice\n1/4 oz Apricot Liqueur\n2 dash Angostura Orange Bitters\n3 drops Orange Blossom Water\nShake with ice and strain into a cocktail glass.\nAt the Appleton event last week, Russell House Tavern bar manager Aaron Butler mentioned to me that their new cocktail menu was launching the next day and that I should try to stop by sometime. So two days later on Wednesday, I paid Russell House a visit and found a seat downstairs where bartenders Miz Martinez and John McElroy were manning the bar. For a starting point, I picked the Kobayashi Maru for the combination of smokey Japanese single malt and green tea syrup seemed rather alluring; the green tea syrup was doing double duty on the menu for they were also serving Jerry Thomas'\nCold Ruby Punch\n. While a Google search told me that the Kobayashi Maru was a Star Trek reference for a no-win situation that tests a cadet's character, I decided to ask Aaron about the drink he crafted. Aaron said, \"As for creating the Kobayashi Maru, I was watching\nStar Trek: the Wrath of Khan\n, and at the beginning the Kobayahi Maru test is being performed. And I really wanted to name a cocktail that because I'm a big nerd. This also happened around the time of the Japan earthquake, so I decided to support Japan by using Yamazaki Whiskey.\"\nThe Kobayashi Maru was certainly not a no-win situation when it came to the taste. The aroma started with fruit notes from the apricot liqueur, orange flower water, and bitters. While the sip was citrussy and grassy from the lemon and green tea, the swallow was full of Scotch-like whiskey notes accented by the apricot liqueur. Over time, the smoke of the Yamazaki slowly built up over successive sips. Definitely, there was a lot going on in this drink, but it held together in a rather delicious and cohesive way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3O3KOUSF6bx5wiKBExdBHNZUrZPsBAx7W6SXRhpCwD0o1CyFpNfH8fNIL_-D1ySKjZAhzJd6N3lmMndyR_86vLzsoM-0CvMgrniqhXdlDRaGhssIExpANKxa32DXedaKjdw3Li7OUrIs/s320/kobayashi753.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3O3KOUSF6bx5wiKBExdBHNZUrZPsBAx7W6SXRhpCwD0o1CyFpNfH8fNIL_-D1ySKjZAhzJd6N3lmMndyR_86vLzsoM-0CvMgrniqhXdlDRaGhssIExpANKxa32DXedaKjdw3Li7OUrIs/s800/kobayashi753.jpg", "comment_count": 0 }, { "title": "sun rays illuminate smoke filled haze", "url": "https://cocktailvirgin.blogspot.com/2011/07/sun-rays-illuminate-smoke-filled-haze.html", "published": "2011-07-07T15:48:00.003-04:00", "updated": "2017-08-18T12:44:33.545-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "beer", "honey", "lemon juice", "lillet", "scotch" ], "ingredients": [ "1 1/2 oz Lillet Blanc", "1 1/4 oz Laphroaig 10 Year Scotch", "3/4 oz Averell Damson Plum Gin Liqueur", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup (1:1)" ], "instructions": "Shake with ice and strain into a highball glass filled with fresh ice. Top with 1-2 oz Victory Golden Monkey Beer and add a straw.", "body_text": "1 1/2 oz Lillet Blanc\n1 1/4 oz Laphroaig 10 Year Scotch\n3/4 oz Averell Damson Plum Gin Liqueur\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup (1:1)\nShake with ice and strain into a highball glass filled with fresh ice. Top with 1-2 oz Victory Golden Monkey Beer and add a straw.\nFor my second drink at Russell House Tavern last week, I was lured in by a beer cocktail, Sun Rays Illuminate Smoke Filled Haze. The drink was created by bar manager Aaron Butler who named it after a lyric from Matisyahu's song \"Aish Tamid.\" While I was not sure which of the ingredients the sun rays were here, I knew that the Laphroaig Scotch would not fail in bringing the smoke quotient to the table. I was also curious to try a drink with the new\nDamson Gin\nwhich is similar to British sloe gin but made with a relative of the sloe plum grown in America.\nIn the Sun Rays, the Scotch contributed greatly to the drink's aroma. The sip was crisp, carbonated, and filled with lemon and Lillet's citrus flavors. The swallow started with the plum notes, and this was followed by the smokey Scotch and lastly a honey finish. Indeed, the Scotch and beer paired just as well here as they did in No. 9 Park's\nMorning Glory Fizz\nvariation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpK-Q9_-2T2hiCH-YqQ5DgPBp5kfdG2nrmTieiG2CE568nC0apLwaobXDL9DWFq4hdW7rYeXiS47PXXzlZWO5fCoHv1bM6g1TDKNl_C3gjF98JC5rTVqAWAnOVBH5UHOU5R3Jr6AfEz3I/s320/sunrays754.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpK-Q9_-2T2hiCH-YqQ5DgPBp5kfdG2nrmTieiG2CE568nC0apLwaobXDL9DWFq4hdW7rYeXiS47PXXzlZWO5fCoHv1bM6g1TDKNl_C3gjF98JC5rTVqAWAnOVBH5UHOU5R3Jr6AfEz3I/s800/sunrays754.jpg", "comment_count": 0 }, { "title": "paper plane", "url": "https://cocktailvirgin.blogspot.com/2011/07/paper-plane.html", "published": "2011-07-07T16:40:00.005-04:00", "updated": "2017-08-18T12:44:04.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "Food & Wine: Cocktails 2009", "year": 2009 }, "categories": [ "#bergamot", "amaro nonino", "aperol", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Amaro Nonino", "3/4 oz Eagle Rare 10 Year Bourbon", "3/4 oz Aperol", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Amaro Nonino\n3/4 oz Eagle Rare 10 Year Bourbon\n3/4 oz Aperol\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOn the way home from Russell House Tavern, I decided to stop into Bergamot for a nightcap. When I asked bartender Paul Manzelli what he had been making lately that he was excited about, he mentioned the Paper (Air)Plane that he found in\nFood & Wine: Cocktails 2009\n. The drink was created by New York City bartender Sam Ross and was very similar to Lance Mayhew's\nTwelve Gauge\nand Kevin Martin's\nEspirit d'Escalier\nthat I had tried previously. Since I believe that the Paper Plane was created before the other two, I decided it was time to give it a try. I teased Paul that he was only excited by the recipe for it used Amaro Nonino; ounce by ounce, he would be getting closer to his crush of\nElisabetta\nof the Nonino clan.\nThe Paper Plane began with a lemon oil aroma, and the lemon continued on in the sip where it played with Aperol's fruit notes and the whiskey's malty ones; indeed, I found it interesting how the lemon and Aperol combined to produce an almost grapefruit note. The citrus also appeared on the swallow where it influenced the Amaro Nonino's flavor. Moreover, as the drink warmed up, the Bourbon notes on the swallow became greater. The Paper Plane's lemon juice provided a crisper drink than I recall the Espirit d'Escalier; but the latter's pink grapefruit proffered a more rounded, complex but sweeter flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFUofT-1ZO11aSQYwLCDsZxaWb88bBCZGK7_Iss_vom1HAiTp5N9pMLtvBUiZtDbgSfNjRw-mlvfeKmMZtoMhBTZF5f1jCV3WyeUnvqvejWMQkcigvkH6h9uv2ihMeJX_BqTnub_hlf3s/s320/paperplane756.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFUofT-1ZO11aSQYwLCDsZxaWb88bBCZGK7_Iss_vom1HAiTp5N9pMLtvBUiZtDbgSfNjRw-mlvfeKmMZtoMhBTZF5f1jCV3WyeUnvqvejWMQkcigvkH6h9uv2ihMeJX_BqTnub_hlf3s/s800/paperplane756.jpg", "comment_count": 0 }, { "title": "don't give up the ship", "url": "https://cocktailvirgin.blogspot.com/2011/07/dont-give-up-ship.html", "published": "2011-07-08T16:11:00.005-04:00", "updated": "2017-08-18T12:43:59.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "curacao", "dubonnet", "fernet-branca", "gin" ], "ingredients": [ "1 1/2 oz Gin", "1 dash Dubonnet Rouge (1/2 oz)", "1 dash Fernet Branca (1/4 oz)", "1 dash Curaçao (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Gin\n1 dash Dubonnet Rouge (1/2 oz)\n1 dash Fernet Branca (1/4 oz)\n1 dash Curaçao (1/4 oz)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nSince we had an open bottle of Dubonnet in the house, it was time to try another drink I had on my list, namely the Don't Give Up the Ship. I had tasted a Dubonnet-free\nvariation\nmade for me by John Gertsen at Drink; however, I felt that the Dubonnet would soften the gin and Fernet Branca and it was worth revisiting. The earliest recipe I was able to find was in my 1945 reprint of the 1941 Crosby Gaige's\nCocktail Guide and Ladies' Companion\n, and I also spotted it in our 1948 reprint of the 1947 Trader Vic. For an interpretation of what the three dash measurements equate to, I used the recipe on CocktailDB; for the garnish, I went with the lemon twist that appears in Gaige but not in either Vic or CocktailDB. The drink name refers to the dying command of James Lawrence, the captain of the USS Chesapeake, during the War of 1812. Lawrence sailed his ship into Boston Harbor to attack a British vessel; while he was outgunned and lost the confrontation, his words became a battle cry for the American fleet.\nThe lemon oil from the twist was a nice touch for it prepared the senses for the citrus elements in the drink. Indeed, the sip was a light orange flavor with grape notes from the Curaçao and Dubonnet. The gin made up most of the swallow save for a light, lingering tingle from Fernet Branca's botanicals. While the Don't Give Up the Ship was still very much a gin drink, the Dubonnet aided the Curaçao in softening the gin and Fernet Branca a notch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QoNHNfyrbuvwqk4mYOnefgR1RFzagdsJHo1Bds195vE6J7cNfzCOn85xuh-CuFluVB65U9fm6P2Fm2wgaNE-GGNZqV52-YKVNlbHV9vLvaYSnT13a1eaFVTpH3pX8DrzawGJFHZONwc/s320/dontgiveup759.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QoNHNfyrbuvwqk4mYOnefgR1RFzagdsJHo1Bds195vE6J7cNfzCOn85xuh-CuFluVB65U9fm6P2Fm2wgaNE-GGNZqV52-YKVNlbHV9vLvaYSnT13a1eaFVTpH3pX8DrzawGJFHZONwc/s800/dontgiveup759.jpg", "comment_count": 8 }, { "title": "milwaukee monk", "url": "https://cocktailvirgin.blogspot.com/2011/07/milwaukee-monk.html", "published": "2011-07-09T18:15:00.003-04:00", "updated": "2017-08-18T12:42:52.145-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "beer", "bitters (orange)", "chartreuse (green)", "chartreuse (yellow)", "lemon juice", "lime juice" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Beer Cocktails\" (MxMo LIX) was my choice. Since beer has played a role in mixed drinks throughout the ages from Colonial drinks (and before) up until present day modern mixology, my challenge was to find or concoct a drink recipe that uses beer as an ingredient. For a more in detailed history and rationale for this choice, please see my\nannouncement\npost.\nWhile I did concoct a drink recipe during the recent beer-themed Mixoloseum Thursday Drink Night, I decided that I would post on that one later. Instead, I opted to seek out a recipe that I saw on a menu. When I was at Estragon here in Boston, bartender Sahil Mehta showed me a list of beer cocktails that he assembled for Beer Week. The one that is regularly on Estragon's menu, the\nStarbird\n, seemed most appealing at the time especially as a match to the Spanish tapas we were eating. However, one of the drinks on that list, the Milwaukee Monk, intrigued me. When I emailed Sahil about it, he described that it was based on a drink at Coppa that he read a Twitter message about last year. The tweet only mentioned that the drink had Miller High Life and Chartreuse. The idea stayed in Sahil's head, and he created his own beer cocktail based on those details. After he was done tinkering around with the recipe, his drink contained Miller beer, Green Chartreuse, lime juice, and orange bitters.\nA short while after emailing him, Sahil was able to locate Coppa's drink online, and it was the Coney Island Strong Man. This drink was contained Miller beer, lemon juice, and both Green and Yellow Chartreuse. When I spoke to Corey Bunnewith, the first bar manager at Coppa, on Monday, he described how Coppa general manager Courtney Bissonnette had created the Coney Island Strong Man. Courtney apparently built the drink around the glass, a pint glass with a muscly forearm for a mug handle, for Coppa's brunch menu.\nInstead of picking one or the other of these two beer cocktails, I decided to make both. First, they both seemed tempting. And second, the concept of a game of bartender telephone intrigued me. Sahil only remembered two of the ingredients and when all was said and done, the end results were rather different. I will start with the original first:\nConey Island Strong Man\n• 1 oz Green Chartreuse\n• 1 oz Yellow Chartreuse\n• 1/2 - 3/4 oz Lemon Juice (3/4 oz, see note below)\n• 1 pony Miller High Life (7 oz)\nShake Chartreuses and lemon juice with ice and strain into a pint or Collins glass. Add beer, and top with ice cubes. I garnished with a lemon wheel. Note: I found 3 recipes online for this drink with two different volumes for lemon juice; I opted for the one that was repeated twice and also fit my drier aesthetics.\nThe Coney Island Strong Man began with a lemon and beer aroma. The lemon continued on in the sip where it was joined by a grassy sort of note. Next, the swallow provided a Green Chartreuse flavor that was rather mellowed out by the volume of beer. The Yellow Chartreuse was a bit lost in the drink, but it donated a noticeable degree of sweetness to the balance.\nMilwaukee Monk\n• 2 oz Green Chartreuse (1 1/2 oz)\n• 1 oz Lime Juice (3/4 oz)\n• 1-2 dash Regan's Orange Bitters (1 dash)\n• 12 oz Miller High Life (9 oz)\nShake all but the beer with ice and strain into a pint glass for a full-sized recipe or a Collins glass for the 3/4 scale version I made. I opted for a lime wheel garnish.\nThe Milwaukee Monk began with a lime and Green Chartreuse aroma akin to the\nGreen Ghost\n. The lime next appeared in the sip where it paired with the beer's malt notes. Finally, the swallow was a pleasing combination of the Green Chartreuse and the beer's hops; in addition, the orange bitters added a bit of brightness to the mix.\nIn comparing and contrasting the two, the Coney Island Strong Man was more like a herbal lemonade or Shandygaff and the Milwaukee Monk was more like a fizzy herbal elixir. Even with the higher amount of lemon juice, the Coney Island Strong Man was a sweeter drink, and the Milwaukee Monk possessed a more refreshingly crisp and tart balance. Overall, the Milwaukee Monk was a better drink for my tastes, but the Coney Island Strong Man was much more drinkable of a potation.\nUsually I wrap up Mixology Monday posts by thanking the host, but since that is me, I will instead graciously thank Sahil Mehta, Courtney Bissonnette, and Corey Bunnewith for their recipes and assistance in writing this post. And for Paul Clarke for running the brewery and allowing me a chance to pick the theme this month!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXYAqdT5mfVv7PIrajECQzD87TQoTgm19_gAT2FtRcSVWMiwhm5VEw1O-5mGFGhVNQoJ3dVPyO_BOy0ZZdvAaclDbN7jKP0ae2CrActVOnsPGnKmcgHmWun4inyYI0zdVPKaAmAUgAFc/s320/mxmo_hops2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpW_Nhc4gP52BvSRZ9eCaimfXwBZetgSq-G9yBhnpD530kjT6viml5LzR5pIDT6TJ2wge-eGxl9OAhe9w_CZu2g-odfSjMblaRYuLNvw1ly_e15SPgMAmIiAaSLlSnRrF23CrSyjN5pw/s320/milwaukeemonk775.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXYAqdT5mfVv7PIrajECQzD87TQoTgm19_gAT2FtRcSVWMiwhm5VEw1O-5mGFGhVNQoJ3dVPyO_BOy0ZZdvAaclDbN7jKP0ae2CrActVOnsPGnKmcgHmWun4inyYI0zdVPKaAmAUgAFc/s800/mxmo_hops2.jpg", "comment_count": 4 }, { "title": "royal bermuda yacht club", "url": "https://cocktailvirgin.blogspot.com/2011/07/royal-bermuda-yacht-club.html", "published": "2011-07-10T12:04:00.003-04:00", "updated": "2020-09-07T12:17:18.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": null, "categories": [ "#icob", "cointreau", "falernum", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distillers' Ragged Mountain Rum", "1/2 oz Lime Juice", "1/2 oz Housemade Falernum (*)", "1/4 oz Cointreau" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lime twist.", "body_text": "1 1/2 oz Berkshire Mountain Distillers' Ragged Mountain Rum\n1/2 oz Lime Juice\n1/2 oz Housemade Falernum (*)\n1/4 oz Cointreau\nShake with ice and strain into a coupe glass. Garnish with a lime twist.\n(*) My guess is that ICOB uses a falernum recipe similar to what bar manager Bobby McCoy published in the current issue of\nImbibe\nmagazines (July/August).\nTwo Saturdays ago, Joe and Nicole Desmond, who I met at a rum tasting after Tales last year, were in town and I met up with them at Island Creek Oyster Bar. For a cocktail, I asked bartender Vikram Hegde for the Royal Bermuda Yacht Club. I was able to track the recipe as far back as the Crosby Gaige's 1941\nCocktail Guide & Ladies' Companion\n, and it became more standardized by 1947 Trader Vic, and ICOB's recipe only varies slightly from the latter (Trader Vic's is 1/4 oz falernum and a dash of Cointreau and lacks a twist). Interesting that none of these recipes used rum from Bermuda; Gaige and Trader Vic called for Barbados rum and bartender Vic made the menu item with rum produced here in Massachusetts.\nThe twist's lime oils joined the orange liqueur in providing a delightfully citrus-filled aroma. The citrus continued on in the sweet sip that was spiced by the housemade falernum's ginger notes. Finally, the swallow contained the aged rum and the falernum's clove flavors. Overall, this classic reminded me of a more intensely flavored version of the\nExhibition Swizzle\nthat I had a few weeks ago.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kAzq2G2yQb-r3U2GO6IrjDz-TsV4qBL2CAnMpIGbVTElPrz2vxdQM2likAOrmibtOGoJr5usDwNrY0zVn-cqG4fKo_OwX4SaCQBQC1yQ7vGw2Br8ocMIXhtqW664ZhtJrYTGy5ocDQ0/s320/royalbermuda761.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kAzq2G2yQb-r3U2GO6IrjDz-TsV4qBL2CAnMpIGbVTElPrz2vxdQM2likAOrmibtOGoJr5usDwNrY0zVn-cqG4fKo_OwX4SaCQBQC1yQ7vGw2Br8ocMIXhtqW664ZhtJrYTGy5ocDQ0/s800/royalbermuda761.jpg", "comment_count": 0 }, { "title": "paul's own", "url": "https://cocktailvirgin.blogspot.com/2011/07/pauls-own.html", "published": "2011-07-10T14:42:00.003-04:00", "updated": "2025-03-19T09:55:50.946-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "B. Paul", "source": "American Bar at the Grosvenor House", "year": 1927 }, "categories": [ "cointreau", "curacao", "fernet-branca", "gin", "vermouth (dry)" ], "ingredients": [ "1/3 Gin (1 oz Beefeater)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1/6 Cointreau (1/2 oz)", "1/6 Curaçao (1/2 oz Senior Curaçao of Curaçao)", "3 dash Fernet Branca (1 barspoon = 1/8 oz)" ], "instructions": null, "body_text": "1/3 Gin (1 oz Beefeater)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1/6 Cointreau (1/2 oz)\n1/6 Curaçao (1/2 oz Senior Curaçao of Curaçao)\n3 dash Fernet Branca (1 barspoon = 1/8 oz)\nThe instructions say shake but I stirred with ice and strained into a cocktail glass.\nAfter returning home from ICOB, I was in the mood for a nightcap, so I opened up Ted Saucier's\nBottoms Up\nand spotted the Paul's Own. The book provided a history that the recipe was created by B. Paul, the head barman at the American Bar at the Grosvenor House in London. In addition, the drink was awarded first prize in an international cocktail competition held in Vienna in 1927. The drink caught my eye for two reasons beside being an award winner. The first was that I found it curious that the orange liqueur quotient was split between a triple sec and a Curaçao. If the proportions were combined, the drink reminded me of a cross between a\nContessa\nand a\nPatrician\n, two equal part Negroni variations created here in Boston. The second was that the small amount of Fernet Branca as a bitter accent to the drink reminded me of the\nHanky Panky\ncreated by\nAda Coleman\nat the American Bar in the Savoy Hotel a few years earlier around 1925.\nThe pair of orange liqueurs donated a sweet orange nose to the Paul's Own. The citrus continued on into the sip, and the swallow contained an orange peel note that led into the gin followed by the Fernet Branca flavors. Overall, the Paul's Own was very similar to a less gin-driven\nDon't Give Up the Ship\nas well as Eastern Standard's\nHeather in Queue\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhYD1VJ_803GpLROgT5XM-pnazNhxqAEWMHQ-k6D-V-mFjxsRuCG78EMJETmFBZYXuV7VwHWr_5i11L68n-S1zWpFnicQ8GMUD6FP6pAr9dJktnHvXB5MFjSKfwa8hpmAQB6cry9url8/s320/paulsown762.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhYD1VJ_803GpLROgT5XM-pnazNhxqAEWMHQ-k6D-V-mFjxsRuCG78EMJETmFBZYXuV7VwHWr_5i11L68n-S1zWpFnicQ8GMUD6FP6pAr9dJktnHvXB5MFjSKfwa8hpmAQB6cry9url8/s800/paulsown762.jpg", "comment_count": 0 }, { "title": "dubonnet mint julep", "url": "https://cocktailvirgin.blogspot.com/2011/07/dubonnet-mint-julep.html", "published": "2011-07-11T13:15:00.003-04:00", "updated": "2017-08-18T12:41:05.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Dubonnet website", "year": null }, "categories": [ "dubonnet", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "3 oz Bourbon (1 1/2 oz Bulleit)", "2 oz Dubonnet Rouge (1 oz)", "1 tsp Sugar (1/2 tsp)", "1 Handful of Mint (4 sprigs)" ], "instructions": null, "body_text": "3 oz Bourbon (1 1/2 oz Bulleit)\n2 oz Dubonnet Rouge (1 oz)\n1 tsp Sugar (1/2 tsp)\n1 Handful of Mint (4 sprigs)\nDissolve sugar in a splash of water, add a sprig of mint, and lightly bruise the sprig with a muddler in a Julep cup or double old fashioned glass. Remove mint (or not), add rest of ingredients and some crushed ice, and stir. Top with more crushed ice, add a straw, and garnish with the remaining mint sprigs.\nWhen I was on the Dubonnet\nwebsite\n, I spotted the Dubonnet Mint Julep and decided to give it a go. The concept of the drink might seem a bit weird that a foreign sounding aperitif wine is mixed with Bourbon for a Derby Day delight; however, Dubonnet is made in two locations. While much of the world's Dubonnet is still made in France, the aperitif wine for the American market is made at the Heaven Hill Distillery in Bardstown, Kentucky. According to\nPaul Clarke\n, there is a slight difference in the taste between the two, but once mixed, those differences become harder to detect. Therefore, depending on which whiskey is used, both products can stem from the same state.\nThe Dubonnet Mint Julep came across sort of like a Manhattan where the mint functioned as the bitters. Moreover, the Dubonnet, sugar, and the mint helped to smooth out the flavor of the Bourbon into something quite drinkable. The concept of a Julep containing aperitif wine still seems a bit strange despite enjoying the minty\nGreenbriar Cocktail\nmade out of dry vermouth and sherry; on the other hand, in both cases, the end results were rather delicious.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3bSCQQHfmK6RD44bnmBAGwm3vDmUAe5kZEKPsBiQ14zsroL8jsCaXAv5s67SJ0t828bHT-PwP_lB2ZwCEvnxNxmEiNBvMAhUVoK_caXJpmLOmzEfdNJk1mMrlWlMaQtLtERvJrsJsc8/s320/dubonnetjulep766.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3bSCQQHfmK6RD44bnmBAGwm3vDmUAe5kZEKPsBiQ14zsroL8jsCaXAv5s67SJ0t828bHT-PwP_lB2ZwCEvnxNxmEiNBvMAhUVoK_caXJpmLOmzEfdNJk1mMrlWlMaQtLtERvJrsJsc8/s800/dubonnetjulep766.jpg", "comment_count": 0 }, { "title": "lingua franca", "url": "https://cocktailvirgin.blogspot.com/2011/07/lingua-franca.html", "published": "2011-07-11T15:38:00.005-04:00", "updated": "2017-08-15T17:09:44.608-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "apricot liqueur", "bitters (orange)", "falernum", "lemon juice", "pear liqueur", "pisco", "rum (white)", "soda" ], "ingredients": [ "1 1/2 oz Pisco (Macchu Pisco)", "1/2 oz J.Wray & Nephew Rum", "1/2 oz Falernum (Velvet)", "3/4 oz Lemon Juice", "1/2 oz Pear Liqueur (Rothman & Winter)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a tall glass. Add ice and top with 2 oz soda water. Garnish with a mint sprig and a lemon twist.", "body_text": "1 1/2 oz Pisco (Macchu Pisco)\n1/2 oz J.Wray & Nephew Rum\n1/2 oz Falernum (Velvet)\n3/4 oz Lemon Juice\n1/2 oz Pear Liqueur (Rothman & Winter)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a tall glass. Add ice and top with 2 oz soda water. Garnish with a mint sprig and a lemon twist.\nTwo Sundays ago, Andrea was flipping through the latest issue of\nImbibe\nmagazine and reading all of the Tiki drink recipes inside. The one that we both agreed on as a starting point was the Lingua Franca by Martin Cate of Smuggler's Cove in San Francisco. Beside previously enjoying Martin's\nDead Reckoning\n, I was drawn to the drink for two reasons. First, the split spirit of pisco and J.Wray & Nephew Rum seemed intriguing, and the second was that the recipe calls for pear liqueur and our bottle rarely gets used. In fact, I can only recall two other recipes where I have had pear liqueur, namely Scott Holliday's\nBosc Word\nand the\nNaughty Nanny\nthat Andrea created for a Mixology Monday one month. The name \"lingua franca\" means a working or bridge language that can be used when two people do not share a common mother tongue. With Peruvian, Jamaican, and Austrian spirits in our recipe, a lingua franca might be needed for these people to communicate, although just sipping this drink should keep them happy enough until they figure out what it would be.\nThe Lingua Franca was a rather white beverage that reminded me of the\nWhite Witch\n; moreover, its garnishes provided a pleasing lemon oil and mint aroma before the drink was even tasted. On the sip, the lemon, pear, and pisco notes presented themselves, and they were followed by apricot, the falernum's spice, and the rum's funkiness on the swallow. Surprisingly, the pisco and the J.Wray & Nephew worked well together, and the rum gave the drink a bit of an edge. Overall, the Lingua Franca was a complex fruit medley that was rather complementary to the pisco.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG3atGkLMHCH983uBuL5u9A5UfBl6qGarmYpbBl7Ucr7A4muiTxwME6LHjk3vBMRt89iObz_d8nHHD0bMNWdfpYnw10e_7VVLvBcKOB5NG-ruTZDYY3-bw8_aSgh_CGimw04NYb8hLgc/s320/linguafranca767.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG3atGkLMHCH983uBuL5u9A5UfBl6qGarmYpbBl7Ucr7A4muiTxwME6LHjk3vBMRt89iObz_d8nHHD0bMNWdfpYnw10e_7VVLvBcKOB5NG-ruTZDYY3-bw8_aSgh_CGimw04NYb8hLgc/s800/linguafranca767.jpg", "comment_count": 2 }, { "title": "vida rebellion", "url": "https://cocktailvirgin.blogspot.com/2011/07/vida-rebellion.html", "published": "2011-07-11T16:30:00.005-04:00", "updated": "2017-08-18T12:40:32.070-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joy Richard", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "bitters (orange)", "mezcal", "sherry" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Lustau Dry Oloroso Sherry", "1 oz Gran Classico", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Lustau Dry Oloroso Sherry\n1 oz Gran Classico\n2 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nLast Monday for the 4th of July, Andrea and I spent the day walking through Boston. Our travels eventually took us to the Citizen Public House where bartender Sean Frederick was presiding along with Corey Bunnewith. Andrea commented that it only seemed right to spend the holiday with Sean since he was at the same barbecue that we attended the 4th of July before. For a drink, I picked the Vida Rebellion which was one of bar manager Joy Richard's creations. Sean best described Gran Classico as a boutique version of Campari, and the drink was akin to mezcal Negroni. From past experience, agave products seem to pair up well with sherry, such as in the\nBebida de Puebla\n, and perhaps just as well if not better than with vermouth.\nThe Vida Rebellion began with an orange and smokey mezcal aroma that contained darker notes from either the sherry or the Gran Classico. While the sip displayed the sherry's grape flavor along with some orange notes, the swallow presented the sherry's nutty notes followed by the mezcal's smoke and a bitter finish. Overall, the Vida Rebellion worked rather well just as similar combinations did in the\nRosita\n, the\n1836\n, and perhaps the\nJabuticaba\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwC78oJu0Xoof_O6bA1e-3Dry5rLK1DMf-vHyZrXE9VN3WciUqj00WlX5cWRvC89KXrzpB49bZ7oHajyqGSUHvgUZA_hwa1apY7xXqVyB7DpMxXzUnbySnUpXy_s5farquMHzN8OBtYpc/s320/vidarebellion771.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwC78oJu0Xoof_O6bA1e-3Dry5rLK1DMf-vHyZrXE9VN3WciUqj00WlX5cWRvC89KXrzpB49bZ7oHajyqGSUHvgUZA_hwa1apY7xXqVyB7DpMxXzUnbySnUpXy_s5farquMHzN8OBtYpc/s800/vidarebellion771.jpg", "comment_count": 2 }, { "title": "damson fizz punch", "url": "https://cocktailvirgin.blogspot.com/2011/07/damson-fizz-punch.html", "published": "2011-07-12T13:58:00.005-04:00", "updated": "2017-08-18T12:39:55.089-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": null, "categories": [ "soda", "sugar", "tea" ], "ingredients": [ "19th Century Pub Crawl" ], "instructions": "Stir, and serve in a glass with ice.", "body_text": "This guest post was authored by Sarah Lohman. Sarah writes the\nFour Pounds Flour\nblog and chronicles her research and experimentation with historical food and drink recipes. As she describes below, the idea for a blog exchange came about during an event that she ran here in Boston, a bar crawl done with a 1800s aesthetic. My\ncontribution\nto the exchange was a post on the seminal work of Dry drink book author, Bertha Stockbridge, who has been called the Jerry Thomas of Temperance Drinks.\nWhy did I get into the food and drink business? Well, mainly because I love to share: I want to stuff people's faces with baked goods and pour cocktail after cocktail down their throats. But most of all, I love to share a favorite recipe or a scoop on a new product.\nLast month, I met Fred at the\n19th Century Pub Crawl\nin Boston; we chatted cocktails over a seemingly bottomless bowl of punch at Drink. I was thrilled when I found out I had come across a relatively new-to-the-market liquor that Fred hadn't heard about yet:\nAverell Damson Gin\n.\nAverell first came on my radar after I read an article in\nEdible Manhattan\na few months ago; I immediately wanted to taste it for myself. From the first sip, I was hooked.\nAverell is created by New York gin man Scott Krahn, who previously hit gold with his crisp, clean\nDH Krahn gin\n. A friend suggested to Krahn that he might try his hand at making gin infused with plums--popular in England, but almost unknown in the States. The \"damson\" in Averell Damson Gin is a small plum: tart and spicy, it's an extremely old variety, brought to the New World with some of the earliest European settlers. But over time, the Damson plum became rare, falling out of favor to larger, sweeter varieties.\nBut, as Krahn would find out, there was at least one orchard still growing the plums in New York:\nRed Jacket Orchards\n. Red Jacket is a place that somehow manages to balance commercial viability with a dedication to preserving the past: I've turned to them for heritage apple breeds, like Thomas Jefferson's favorite apple, the\nNewtown Pippin\n. Krahn bought up the entirety of Red Jacket's damson crop and turned his attention to the logistics of marrying the flavor of plums and gin.\nIn England, Damson Gin is rarely commercially produced. It's more often made at home: the plums are harvested in the fall and macerated in a dry gin until Christmas time, when it's given as a gift, or drunk amongst friends over the holidays. Krahn experimented with macerating the plums, but finally decided to use a barrel press to extract the juice as well as the rich color from the skins. Then, Krahn's aromatic gin was combined with the rich, red juice.\nThe result: a stronger plum flavor and an intense hue. Out of the bottle, one can taste a pleasant sweetness; the plum flavor is complex and complimentary to the herbal gin. Mixed in a cocktail, the flavor it adds is heavenly, the color a super-saturated surprise.\nI wanted to highlight this gin at a tasting I held in Brooklyn last month, so I created a cocktail that both spoke to the gin's historic past and was an ideal summer drink. I came up with the Damson Fizz Punch. The recipe is derived from a Sloe Gin Fizz; instead of water as the base, I brewed a strong green tea, which is a nod to historic punch recipes. Topped off with a splash of seltzer, this cocktail is flavorful, refreshing, and guaranteed to keep the sticky summer heat at bay. But, I'll warn you: despite it's color and sweetness, this ain't no girly drink. It packs as much \"punch\" as any other gin cocktail.\nDamson Fizz Punch\n(inspired by \"Sloe Gin Fizz\" from\nSloppy Joe's Bar\n, 1932)\n• Juice of 1 Lemon (about 2 tablespoons)\n• 1 tsp Sugar (or simple syrup)\n• 1 oz Damson Gin\n• 1 oz Strong Green Tea\n• 1 oz Seltzer\nStir, and serve in a glass with ice.\nAverell Damson Gin is available at Astor Wine and Spirits in New York, and Liquor World in Cambridge, MA, via Ideal Wines and Spirits. It is also being served at the Citizen Public House & Oyster Bar in Boston and Russell House Tavern in Cambridge.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy16m_JcG8lRu5amZuKcsWdwvUaepgz_UMGqOlx5W06fIObkpaeulk1oj4MUaotlxJwiD4urHZiy7UySmmXRiXQ6UmYNKw7XofxZL9bWlE7E4qXCbOYIDR-xQShU4vj9p5mMwsMdOFvsM/s320/fourpoundsflour.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCopwKeeVCG9pOkP2rj6kA6YClmKlVbBgu052aJMs7R9tF11Tb5NqLm5i-qtjTJJBl2uFzwqGxuEbfIr80mgGlSuaYu_7C0dEbZkM8_icZcCKah6ss0KH9s6T7Pfyk-mh-hZvawjHfZw8/s320/damsongin.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy16m_JcG8lRu5amZuKcsWdwvUaepgz_UMGqOlx5W06fIObkpaeulk1oj4MUaotlxJwiD4urHZiy7UySmmXRiXQ6UmYNKw7XofxZL9bWlE7E4qXCbOYIDR-xQShU4vj9p5mMwsMdOFvsM/s800/fourpoundsflour.jpg", "comment_count": 1 }, { "title": ":: mixology monday: beer wrap up ::", "url": "https://cocktailvirgin.blogspot.com/2011/07/mixology-monday-beer-wrap-up.html", "published": "2011-07-13T13:05:00.005-04:00", "updated": "2019-07-14T20:09:47.322-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "beer" ], "ingredients": [], "instructions": null, "body_text": "With the last of the Mixology Monday entries showing up yesterday, I set it to be my goal to finish this wrap up post today so I would not have it hovering over me as I set about to tie up loose odds and ends before I leave for New Orleans for Tales of the Cocktail on Tuesday morning. I am not sure whether I am more impressed with the number of style of beers or the ways that they were used. Below, I present drinks made with everything from fine Belgians to lowbrow macrobrews (my two drinks included in the latter category). Moreover, beer was used as a float, base, syrup, and liqueur, and poured in recipes as old as classic punches, as traditional as Micheladas, and as new as created in the last week. The only disappointment was that no one wrote a curmudgeonly post about the Boilermaker, although as\nChuck Cowdery\npoints out, most times that drink is served in a beer-back format, not as a Depth Charge one.\nNote:\nthe top beers (left to right) of each six pack relate to the first 3 posts, and the bottom row to posts 4 through 6 of each section. And yes, I do realize that these plastic rings are an ecological nightmare, but thematically fitting and perfectly safe in the electronic format.\n• Lindsay of Mix it Up Cincinnati got her start with beer cocktails when she tasted Al Sotack's\nAppalachian Flip\nat Tales of the Cocktail last year. Here, she presents the\nSouthern Magic\nusing a pale ale as a float. Having mixed beer and apricot liqueur together like she has, the drink looks to be a winner.\n• I was second to post with a pair of beer cocktails created here in Boston, namely the\nMilwaukee Monk\nand the Coney Island Strongman. Both use Chartreuse, citrus, and Miller High Life in very different ways.\n• What impresses me most about Tiare's (of A Mountain of Crushed Ice) post is that she did it on the road for she is already in New Orleans as part of her pre-Tales of the Cocktail festivities. Being in New Orleans allowed her the opportunity to use favorite beer, Abita, in the\nNew Orleans-Style Michelada\n.\n• DJ Hawaiian Shirt goes a little non-traditional using a dark Mexican beer for a Shandy called the\nWahine Censor\nthat he discovered on the Tiki Central Forums.\n• Scraps of Sips & Shots revisits one of the drinks created for the 50 Shots of America series, namely the North Carolina one – the\nGlazed Donut\nin honor of where Krispy Kreme was founded. A yeasty honey wheat beer is craftily used here to impart some of the donut's flavor.\n• Tempered Spirit's Ian Lauer pops his first Mixology Monday bottle cap here with the\nHoney Beer\n. Essentially, a Bee's Knees with a beer float, except Ian recommends using Dogfish Head's Midas Touch for its honey and herbal notes.\n• Keith of the Speakista blog cooks up a stout beer syrup and figures out a variety of uses for it such as in the\nHappily Ever After\n. Keith finds that the syrup, besides adding sweetness, draws out fruit and chocolate notes from certain ingredients.\n• Nihil Utopia's Dagreb presents the\nSkip & Go Naked\n. Dagreb first alerted me to the name of this drink when he saw my\nMxMo 36\npost and declared that the Dutch 75 was really the S&GN.\n• Mackenzie Wheeler offers up a pair of drinks on the Spirit of Imbibing blog. The\nWeizen Ungeheuer\nbrings beer and smoky tea syrup together and the other, Red Tide Royal, is essentially a ginger Margarita lightened with a strawberry-flavored beer.\n• Beer cocktail evangelist Jacob Grier could not resist discussing one of his passions. Here, he presents a yet unnamed\nbeer Tiki\ndrink that looks rather delicious. Maui Brewing Company's Coconut Porter brings the concept together quite nicely.\n• Michael Dietch of A Dash of Bitters reworks his\nSeelbock\nsubmission for the Food 52 Competition into the drink he first wanted to make. Aventinus' Doppelbock puts the finishing touches on his beer translation of the classic Champagne one.\n• Felicia's Speakeasy's Amelia saves the expense of Champagne or even a $10 bottle of cava by making the\nPBR Mimosa\n. Actually sounds pretty good especially how the beer would add some crispness to the citrus, and at least she recommends using real juice (wait for it...)!\n• Like Dietsch's Seelbock, Kennedy from the That's the Spirit blog presents the\nBeerbach\nand keeps true to the classic's form save for the sparkler's identity; in this case, he recommends a light lager.\n• Playing off the name of a Edna St. Millay poem, Elizabeth Dodwell of Mix'n'Sip site invents the\nBeing Yueng and Green\n. Yet again, Green Chartreuse appears as a natural complement to beer, namely Yuengling Lager, along with some other spice, fruit, and floral ingredients.\n• Adam at the Inspired Imbibing blog mixes up sloe gin, Scotch, and grapefruit with a wheat beer to make the\nWind-Up Bird\n. I have had a tasty beer and sloe gin cocktail before, so I have little doubts about Adam's assertion to its tastiness. However, with the sloe gin's red color, the drink reminds me more of a drinking bird toy (the ones with the red wicked head) than a wind-up one.\n• Kindred Cocktail's founder Dan Chadwick created the\nChoke Let Malt\nduring Mixoloseum's Thursday Drink Night\n\"Beer Cocktails\"\nlast week. Scotch and Cynar make a great pair, and the extra malt and botanical notes from a pale ale ties this drink together.\n• Erik Ellestad of the Savoy Stomp (it's still the Underhill Lounge to me, dammit!) levies some nautical history in rationalizing why a hop-infused whiskey drink would make a good beer substitute on a long voyage. Definitely, his drink, the\nIndustrial Pale Fizz\nwould keep a boatful of angry, thirsty Pilgrims well satiated.\nPostnote:\nErik provided a link to\npart 2\n.\n• One of the best historical story telling blogs, the 12 Bottle Bar does not disappoint with the\nBrown Betty\n. Here, the drink is scaled down from the punch size recipe in the 19th century\nOxford Night Caps\nand looks like a good, strong ale and Cognac-based drink.\n• The Done Like Dundee, Gone Like Gandhi went there -- the Mimosa without Champagne or orange juice. With this month's theme, the use of Miller High Life \"the Champagne of Beers\" is not surprising, but the use of Tang powder is! AJR describes how the drink, the\nWhite Trash Mimosa\n, was put on the menu of Tonic at Quigley's Pharmacy in Washington D.C. with great success!\n• Ed of the Wordsmithing Pantagruel blog also created drinks during the Mixoloseum TDN: Beer event and describes a few of them with gorgeous photographic evidence. The\nBruges Sling\nis one of them, and it uses a cherry Lambic to mesh with a variety of fruit and spice notes for a tall, refreshing cooler.\n• Another MxMo first timer, Colleen of the Tipsy Vixen blog presents a few drinks including the Skip & Go Naked that Dagreb described. One of the other two, an original called the\nSangrichelada\n, is an interesting Bloody Mary-like concoction.\n• A Drink on the Rocks' Dennis Shafer pours out a pair of beertails. One of them, the\nDutch Monk\nuses a beer syrup made out of a Belgium trippel to sweeten and flavor the Demerara rum-based drink, and the other, the Outlaw Czar, uses a tall pour of Old Rasputin Russian Imperial Stout in an orange-tinged delight.\n• Dave of the Barman Cometh takes the\nImbibe Magazine\ncover drink, the\nCharentes Shrub\n, and brings it to life in his kitchen including the crafting of a pineapple-rosemary shrub. All that work is definitely worth the effort from what I gather, but I will have the chance to have David Delaney make this drink for me at a Tales of the Cocktail event next week (or I can visit him at the Citizen in Worcester).\n• Paul Clarke, besides running the show here on Mixology Monday, makes it his goal to get in his entry as close to midnight on Monday as possible. Paul pulls an unused recipe out of his hat, the\nWeissen Sour\n, that he gathered for his 60/30 posting marathon. The drink was created by Kevin Diedrich then of San Francisco's Burritt Room, and it pairs Bourbon, wheat beer, and citrus elements including marmalade into a tasty sounding tall drink.\n• Instead of going the syrup route, Marc of A Drinker's Peace brews up (literally) his own beer liqueur and crafts the\nBeer Simple, Hop Complex\nwith it. The end result is a drink in the style of an Old Fashioned.\n• Tacoma's 1022 South restaurant presents a drink that uses Unibroue's apple-flavored Éphémère called\nRunning Up That Hill\n. It is an interpretation of Jay Kuehner's Cavale, and they will be serving it on Sunday for their pre-Tales of the Cocktail event.\n• Next up is a trilogy of posts made on the\neGullet\nforum. First off is Jeff Meeker describing his recipe for the Michelada. I believe that the secret to his recipe is the use of a small amount of Maggi seasoning for a savory component in the drink.\n• Haresfur is our second eGullet contributors and presents a modification of Billy Dawson's Punch from David Wondrich's\nPunch\nbook. Whether or not you have access to Haresfur's homebrew porter, the recipe looks like one to explore, although with the hot water aspect, perhaps not until summer is over.\n• For the hat-trick, Sunny&Rummy offers up the Flemish 75 he crafted at the TDN: Beer event last week. Instead of the funky Lindemans Gueuze Cuvée René he wanted to find, he ends up using an apple lambic bolstered by ginger, maple syrup, and brandy flavors.\nThanks again to the case and a quarter of you who submitted recipes to this event and to Paul Clarke for letting me host once more!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXYAqdT5mfVv7PIrajECQzD87TQoTgm19_gAT2FtRcSVWMiwhm5VEw1O-5mGFGhVNQoJ3dVPyO_BOy0ZZdvAaclDbN7jKP0ae2CrActVOnsPGnKmcgHmWun4inyYI0zdVPKaAmAUgAFc/s320/mxmo_hops2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoCR7SACocWb0XGIJaaUp79dQ1fOJ721qAcvxXNYOHnwM7LuP9guuEX-7e5ewBc58_tb1CuJS6PPXJJuEr_RLkH0rrVy_39U5mY26x4T_YWs6gBhIr8xt07nV-CeLffdNEdGq9idocX0/s320/mxmo_beer1.png", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigins_yWL7E2cwVSTAkMwuKopl9gmYQ1z_bn3VxllvHgXed1YR1lYqocohNeN_vcUvNOc2RDKFBZfPTf_mYyml0YwQzjD72WOhFllqeuw4rOihk7g5s0nBaV5_ggG-qqRLd5S9-UNtgg4/s320/mxmo_beer2.png", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecMrYgw0tf4neCwyR59pkuhcYtbCBIloYILqAdyowZs1-ZOYPCRQm0cBN7Alq42HL4ZMCTFDMGVDoarvudMo9Q7Dz9YIa9HFCTd6GqfrSxOanWSVlko7e5Y4Rv9hUGOzRqM64tL0zt4M/s320/mxmo_beer3.png", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxp9mnAYU6cpVlWa-RkYVs-mnR1C8nUuMhUQL01FE8aXT0HWSPSTNXE_NsoVoUgYbKVt6l9urDQJ5c2MfcSUPcxIHDkOM2bh7K_FdbWR5oAbhGq65QM8J_FVXHC5-bbey0VLFKXWEuxw/s320/mxmo_beer4.png", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_im_3O7CYSBRL6g2_uZr7WQOVnhBFSXfYpqm7sH0NaEom1stARp6ULuKADxLAtBJHbbk1NaST9mZN9REbW6E8r7F1OMBM-bBGOAhR2SLXkiUPJ_PI0Si_VpxN5v_qmGa2ZKLIfX34BA/s320/mxmo_beer5.png" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXYAqdT5mfVv7PIrajECQzD87TQoTgm19_gAT2FtRcSVWMiwhm5VEw1O-5mGFGhVNQoJ3dVPyO_BOy0ZZdvAaclDbN7jKP0ae2CrActVOnsPGnKmcgHmWun4inyYI0zdVPKaAmAUgAFc/s800/mxmo_hops2.jpg", "comment_count": 11 }, { "title": "millerista", "url": "https://cocktailvirgin.blogspot.com/2011/07/millerista.html", "published": "2011-07-14T13:49:00.004-04:00", "updated": "2017-08-18T12:30:43.722-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "beer", "cointreau", "lime juice" ], "ingredients": [ "1 oz Lime Juice", "3/4 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Triple Sec (Cointreau)" ], "instructions": "Shake with ice and strain into a rocks glass. Top with 4 oz Miller High Life.", "body_text": "1 oz Lime Juice\n3/4 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Triple Sec (Cointreau)\nShake with ice and strain into a rocks glass. Top with 4 oz Miller High Life.\nDuring the Mixology Monday\nbeer wrap-up post\n, I mentioned that I, too, had created a beer cocktail during Mixoloseum's Thursday Drink Night. As a take on the\nPeriodista\n, or more specifically how most of Boston has embraced the Periodista recipe, I decided to substitute the rum for the Miller High Life that I had bought for the\nMilwaukee Monk\nand Coney Island Strongman. Initially, I made it as a light-hearted joke akin to the\nPegu Clubweiser\nusing Bud Light Lime, but both Andrea and I agreed that it was actually pretty good. Sadly, as a result of my wrong intuition, I did not take a photo of it.\nThe best flavor combination of this drink was how well the apricot liqueur paired with the beer. I guess this should not have been a surprise having tasted apricot brews such as Ithaca's delicious Apricot Wheat Beer. Second, the Miller and the lime worked just as well here as it did in the Milwaukee Monk by donating a great cleansing tang to the drink. The orange liqueur, while not incredibly notable here, seemed to fit right in. At first my proportions were equal parts for the citrus and liqueurs; however, it was a bit too sweet so I upped the citrus juice a tad. Andrea commented that she could seriously see drinking several of these.\nFor a name, I called it a Millerista as a blending of the beer brand with the cocktail inspiration. What I thought was a made up word turned out to be the name of the religious followers of William Miller in the early half of the 19th century. Around 1831, Miller's Bible studies led him to believe that the world would end \"about the year 1843\" as Jesus would return for the Second Coming. His numerous disciples, perhaps one hundred thousand in total, sold all of their belongings and took to the mountains to await the end. When they saw 1843 come and go, it was then declared that the actual date was October 22, 1844. His fanatical followers prepared again for the event with their ascension robes, but alas, no dice. The Miller movement sort of fizzled without even a third strike, and it eventually morphed into the Seventh-day Adventists. So the next time a religious group claims that the\nworld will end\nor perhaps in 2012 when the Mayan calendar stops, remember to mix up a Millerista and toast the imminent non-demise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPdiMNNYL4cvDkeMr5PVQB-6Zncjq23NyzQGGheZQqEZPgIHdOs7jKAMZRO_Yi2sff6EoZINhd-LqZZnX0CgJoJ96aKcMV73xh14NywzlP68HWOcVIhVusP1UqVAEuiFXMnuqWCal7KI/s320/millerista.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPdiMNNYL4cvDkeMr5PVQB-6Zncjq23NyzQGGheZQqEZPgIHdOs7jKAMZRO_Yi2sff6EoZINhd-LqZZnX0CgJoJ96aKcMV73xh14NywzlP68HWOcVIhVusP1UqVAEuiFXMnuqWCal7KI/s800/millerista.jpg", "comment_count": 0 }, { "title": "red sea", "url": "https://cocktailvirgin.blogspot.com/2011/07/red-sea.html", "published": "2011-07-14T14:52:00.003-04:00", "updated": "2017-08-18T12:29:31.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Brendan Pratt", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (orange)", "campari", "curacao", "gin", "sloe gin" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Campari", "1/2 oz Plymouth Sloe Gin", "1 barspoon Royal Combier Orange Liqueur (1/8 oz)", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top and discard.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Campari\n1/2 oz Plymouth Sloe Gin\n1 barspoon Royal Combier Orange Liqueur (1/8 oz)\n2 dash Orange Bitters\nStir with ice and strain into a rocks glass. Twist a grapefruit peel over the top and discard.\nOn Friday, Andrea and I went to Lineage for dinner. For my first drink, I asked bartender Ryan Lotz for the Red Sea, a new addition to their cocktail menu. Ryan mentioned that it was bartender Brendan Pratt's first contribution to the Lineage menu. When I asked if the drink's name had something to do other than the Campari and sloe gin's color, Ryan laughed. It turns out that Brendan's nickname at the bar is Moses, and with the drink's hue, it got dubbed the Red Sea.\nThe Red Sea began with a fresh grapefruit aroma from the twist. The sip was an orange-berry that was followed by the gin, Campari's bitter notes, and sloe gin flavors. The sloe gin functioned to smooth out the Campari's sharpness, although when the drink warmed up a bit, this smoothing effect decreased. Still, the drink was rather balanced in terms of sweet, fruit, and bitter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEN9kKaodinqjSl1p_Q4tN9eeL0gF-si6StJUQOIRPZ6dz1xz_zQfdOSYxUu6wlTIY6JE-AJzUnqz4vQgS9NXjHsmzPfGMqN4GvLRwpR6xoncXWm7mEsoi5zHXOQH4frjJg0OUuPPXrs/s320/redsea776.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEN9kKaodinqjSl1p_Q4tN9eeL0gF-si6StJUQOIRPZ6dz1xz_zQfdOSYxUu6wlTIY6JE-AJzUnqz4vQgS9NXjHsmzPfGMqN4GvLRwpR6xoncXWm7mEsoi5zHXOQH4frjJg0OUuPPXrs/s800/redsea776.jpg", "comment_count": 0 }, { "title": "[black cadillac]", "url": "https://cocktailvirgin.blogspot.com/2011/07/black-cadillac.html", "published": "2011-07-14T15:34:00.003-04:00", "updated": "2017-08-18T12:28:54.642-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "beer", "bitters (aged)", "rum", "scotch", "simple syrup" ], "ingredients": [ "3 oz Bar Harbor's Cadillac Mountain Stout", "1/2 oz Laphroaig 10 Year Scotch", "1/2 oz Smith & Cross Rum", "1/2 oz Demerara Syrup", "1 Egg" ], "instructions": "Shake once without ice, add ice, and shake again. Garnish the top with 9 drops of Fee's Whiskey Barrel Bitters.", "body_text": "3 oz Bar Harbor's Cadillac Mountain Stout\n1/2 oz Laphroaig 10 Year Scotch\n1/2 oz Smith & Cross Rum\n1/2 oz Demerara Syrup\n1 Egg\nShake once without ice, add ice, and shake again. Garnish the top with 9 drops of Fee's Whiskey Barrel Bitters.\nTo pair with my dessert at Lineage, bartender Ryan Lotz had a Flip idea he wanted to showcase. Since I was in the midst of a beer-themed week with Mixology Monday, Thursday Drink Night, and the rest, I was intrigued when I heard that it contained beer. The beer was not used as a float, but as a shaken ingredient which would leave the end result without carbonation. Here, the beer was a stout that was paired with Scotch; while I have had that combination in the\nDark Horse\nmade with a blended Scotch, the Laphroaig 10 Year in this drink was going to take it to another level. Moreover, the third major ingredient beside the egg and sugar syrup was Smith & Cross Rum which also packs a mighty punch.\nThe Fee's Whiskey Barrel Bitters provided a great cinnamon aroma to the drink. The sip was rich from the egg and funky from the rum and Scotch. Next, the swallow started rather smoky, and as the taste buds acclimated to that over several sips, the roasted caramelly malt notes from the stout began to come more forward. The egg, demerara syrup, and the rich stout did an excellent job in taming the Laphroaig and the Smith & Cross and helped to create a flavorful but not overbearing Flip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiywLWqiw0IRMgUzqZAAKtn3fVbbVOTuGTzkRjAKkwOP8SnB4V6zdQ1N69v21p93YT0BHFIxRUlVqDJXqBPzjgJMAfWh2Dk71COc8KTAjZmE0uRaEy1ogC5fKs-IRWRMT_qNg9lx2hpHQ/s320/lineage777.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiywLWqiw0IRMgUzqZAAKtn3fVbbVOTuGTzkRjAKkwOP8SnB4V6zdQ1N69v21p93YT0BHFIxRUlVqDJXqBPzjgJMAfWh2Dk71COc8KTAjZmE0uRaEy1ogC5fKs-IRWRMT_qNg9lx2hpHQ/s800/lineage777.jpg", "comment_count": 0 }, { "title": "derby", "url": "https://cocktailvirgin.blogspot.com/2011/07/derby.html", "published": "2011-07-15T12:18:00.003-04:00", "updated": "2017-08-18T12:27:08.891-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Crosby Gaige's Cocktail Guide and Ladies' Companion", "year": null }, "categories": [ "curacao", "lime juice", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1/2 Four Roses Whiskey (1 oz Bulleit Bourbon)", "1/4 Sweet Vermouth (1/2 oz Vya)", "1/4 White Curaçao (1/2 oz Senior Curaçao of Curaçao)" ], "instructions": "Shake with ice and strain into a cocktail glass that had been pre-rubbed (inside) with a mint leaf. Garnish with a mint leaf.", "body_text": "1/2 Four Roses Whiskey (1 oz Bulleit Bourbon)\n1/4 Sweet Vermouth (1/2 oz Vya)\n1/4 White Curaçao (1/2 oz Senior Curaçao of Curaçao)\nJuice 1/2 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass that had been pre-rubbed (inside) with a mint leaf. Garnish with a mint leaf.\nOn Saturday while our Grace Cup was steeping, I decided to make the Derby from Crosby Gaige's\nCocktail Guide and Ladies' Companion\n. My translation of the proportions was backed up by CocktailDB. Overall, the Derby reminded me of the\nDelmarva #2\nthat I had at Green Street. And taking from that drink, I used the mint-rubbed glass trick that bartender Derric Crothers utilized and I have seen done at Drink in Fort Point as well. Rubbing the oils inside the glass adds an extra aromatic and light flavor component to the drink that surpasses the mint leaf garnish alone.\nThe mint leaf did pay dividends in the nose. The sip contained a pleasing combination of Curaçao, lime, and sweet vermouth. While Curaçao and lime seem like a natural combination, sweet vermouth and lime work rather well together such as in the\nFig Leaf\nwhich I believe first appears in Gaige's book. Next, the Bourbon notes and the spice from the vermouth entered on the swallow to round off the drink. Essentially, the Derby is rather similar to the rye-based and mintless\nOriental\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SBzBNhoHuxvEQCWaStqxY2muhT8xCQxZ0LFu9zvrtiDDvv3bvoluuMn3G65kszoyFWCIqcMocV38m5b4BK4M_yQu356sZhWfkk217ojZhKZyMSpP0Am8VrKWOUjj-0az3p7ZH5Ezi34/s320/derby778.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SBzBNhoHuxvEQCWaStqxY2muhT8xCQxZ0LFu9zvrtiDDvv3bvoluuMn3G65kszoyFWCIqcMocV38m5b4BK4M_yQu356sZhWfkk217ojZhKZyMSpP0Am8VrKWOUjj-0az3p7ZH5Ezi34/s800/derby778.jpg", "comment_count": 2 }, { "title": "grace cup", "url": "https://cocktailvirgin.blogspot.com/2011/07/grace-cup.html", "published": "2011-07-15T12:44:00.003-04:00", "updated": "2017-08-18T12:26:27.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Gentleman's Table Guide", "year": 1871 }, "categories": [ "cherry brandy", "lemon juice", "madeira", "pineapple syrup", "soda", "sugar" ], "ingredients": [ "1 bottle Muscat or Malmsey Madeira (6 oz Blandy's 5 Year Verdelho Madeira)", "1/2 pint Cherry Brandy (2 oz Cherry Heering)", "1 glass Pineapple Syrup (1/2 oz)" ], "instructions": null, "body_text": "1 bottle Muscat or Malmsey Madeira (6 oz Blandy's 5 Year Verdelho Madeira)\n1/2 pint Cherry Brandy (2 oz Cherry Heering)\n1 glass Pineapple Syrup (1/2 oz)\nJuice of 1 Lemon (1/2 oz)\nPeel of 1 Lemon rubbed off on Loaf Sugar (1/4 peel muddled with 1/2 oz sugar and left for 1 hour to make an oleo saccharum)\nA bunch of Borage, Balm, or Verbena (4 leaf Borage)\n2 bottle Soda Water (6 oz)\nMake oleo saccharum. Mix borage with rest of ingredients (save for the soda water) in a cocktail shaker, and allow to infuse and chill in the freezer for an hour. Add 1 oz water to sugar-lemon oleo saccharum to dissolve the sugar. Add oleo saccharum syrup and ice to the cocktail shaker, shake and strain into 2 highball glasses partially filled with ice cubes. Top each glass with 3 oz of soda water.\nMy garden's borage plants had finally reached the size where I could start harvesting them for drinks, so I delved into\nThe Gentleman's Table Guide\nfrom 1871 to find an use. The Grace Cup stood out as a recipe that not only called for borage, but I had all of the other ingredients and it seemed like a tasty 19th century tipple. The only tricky part was deciphering what the cherry brandy meant; when I gave Andrea the option of kirsch, Cherry Heering, and Maraschino Liqueur, she opted for the Heering. While Maraschino seemed wrong, kirsch could add some pleasing subtle flavors to the mix, but I agreed that the Heering probably matched the Madeira the best.\nThe Grace Cup began with a Madeira-scented nose. The sip possessed crispness from the lemon and carbonation but was a bit more on the sweet side; again, the kirsch would have made the drink a little drier, so perhaps it would have been a good option. The sip also contained a vague fruitiness that was probably a combination of the Heering and the pineapple syrup. Finally, the swallow contained some of the sharper notes of the Madeira flavored with vegetal ones from the borage; borage leaves have a pleasing, almost cucumber-like essence to them, and they give many of these Cups a very British feel (despite the book being American). Overall, the Grace Cup was not all that dissimilar from the\nMadeira Cup\n; however, the former provides the option of Muscat and the latter of sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2RSPay81Z2-k0y2jkhTvTQiNBNirlU8tN1Ts6fXXHk05qWZEThiHgPc63Sj-YD8uzK-ckQ4Ano3JZojtP4S3LgyJdkGQMcNH1mT-yvy8obi2wlZnRgom-Ckch_ITX1LjYUE8EOz1FO8/s320/gracecup780.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2RSPay81Z2-k0y2jkhTvTQiNBNirlU8tN1Ts6fXXHk05qWZEThiHgPc63Sj-YD8uzK-ckQ4Ano3JZojtP4S3LgyJdkGQMcNH1mT-yvy8obi2wlZnRgom-Ckch_ITX1LjYUE8EOz1FO8/s800/gracecup780.jpg", "comment_count": 2 }, { "title": "kaleidoscope", "url": "https://cocktailvirgin.blogspot.com/2011/07/kaleidoscope.html", "published": "2011-07-15T13:26:00.003-04:00", "updated": "2017-08-18T12:25:39.020-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": null }, "categories": [ "absinthe", "benedictine", "creme de cacao", "curacao", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 pony Absinthe (1 oz Obsello)", "1 pony Vino Vermouth (1 oz Vya Sweet)", "3 dash Maraschino (1/4 oz Luxardo)", "3 dash Benedictine (1/4 oz)", "3 dash Curaçao (1/4 oz Senior Curaçao of Curaçao)", "3 dash Crème de Cacao (1/4 oz Marie Brizard)" ], "instructions": "Shake with ice and strain into a wine glass.", "body_text": "1 pony Absinthe (1 oz Obsello)\n1 pony Vino Vermouth (1 oz Vya Sweet)\n3 dash Maraschino (1/4 oz Luxardo)\n3 dash Benedictine (1/4 oz)\n3 dash Curaçao (1/4 oz Senior Curaçao of Curaçao)\n3 dash Crème de Cacao (1/4 oz Marie Brizard)\nShake with ice and strain into a wine glass.\nSunday, after the Boston Bartender Collaborative's speed trials event, I decided to make a nightcap. During the event, I spoke with Drink bartender Will Thompson about\nThe Flowing Bowl\n, and I, therefore, decided to make one of Will's favorites from the book, The Kaleidoscope. For each of the four \"3 dash\" measurements, I assigned a 1/4 oz volume to make a final 3 oz size. Moreover, the recipe advised shaking, and I followed William Schmidt's instructions instead of stirring; in the end, I do not believe any damage was done by shaking this rich combination. Marconi, my co-pilot, was a little less sure though.\nSo what did this kaleidoscope of colorful bottles yield? The drink's nose smelled strongly of the absinthe's anise. The sip was an herbal chocolate flavor combined with a bit of grape; both the Obsello absinthe and Benedictine contain some chocolate notes that combined here surprisingly well with the crème de cacao. Finally, the anise and spice notes from the absinthe, Benedictine, and vermouth were joined by orange and Maraschino notes on the fruit finish. Definitely, the Kaleidoscope was a rather complexly flavored potation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgWO8RpwJneeG0Daw-AvJIgy3jyCxTXptZSCPrgTSqTrBjfkCy5Z4uK0e1EW0kVSnu9gfSjOiBDcNUC-J58DCjsDJJwgUOZ7VAFhdcuavb3ez2kw8wTSrMHfmrU0xw9lOJgjYToJapDw/s320/kaleid793.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgWO8RpwJneeG0Daw-AvJIgy3jyCxTXptZSCPrgTSqTrBjfkCy5Z4uK0e1EW0kVSnu9gfSjOiBDcNUC-J58DCjsDJJwgUOZ7VAFhdcuavb3ez2kw8wTSrMHfmrU0xw9lOJgjYToJapDw/s800/kaleid793.jpg", "comment_count": 1 }, { "title": "the grasshopper lies heavy", "url": "https://cocktailvirgin.blogspot.com/2011/07/grasshopper-lies-heavy.html", "published": "2011-07-17T15:56:00.007-04:00", "updated": "2017-08-18T12:24:56.374-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "1022 South", "year": null }, "categories": [ "chartreuse (green)", "cocoa", "egg", "fernet-branca", "soda" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Green Chartreuse", "1/2 oz Simple Syrup (Jaggery Syrup)", "3 healthy shakes Cocoa Powder (1/2 tsp Ghirardelli Unsweetened)", "1 Egg White" ], "instructions": "Shake without ice, add ice, and shake again. Strain into a short Collins glass with ice. Top with soda water (2 oz) and garnish with a dusting of more cocoa powder. Note: 3/4 - 1 tsp of cocoa powder would work well for the 3 \"shakes\" too. Shake with ice and strain into a cocktail or coupe glass. Recipe from Masson & Boehm's", "body_text": "1 oz Fernet Branca\n1 oz Green Chartreuse\n1/2 oz Simple Syrup (Jaggery Syrup)\n3 healthy shakes Cocoa Powder (1/2 tsp Ghirardelli Unsweetened)\n1 Egg White\nShake without ice, add ice, and shake again. Strain into a short Collins glass with ice. Top with soda water (2 oz) and garnish with a dusting of more cocoa powder. Note: 3/4 - 1 tsp of cocoa powder would work well for the 3 \"shakes\" too.\nOn Friday night, I decided to make a drink I had spotted on the\n1022 South\nblog for MxMo: Niche Spirits last month. The drink, the Grasshopper Lies Heavy, appears on the Spring/Summer cocktail menu of this Tacoma, Washington, establishment, and it struck me as a wonderful modern mixology take on the classic Grasshopper. The classic is best known as the following:\nGrasshopper\n• 1 oz Green Crème de Menthe\n• 1 oz Crème de Cacao\n• 1 oz Cream\nShake with ice and strain into a cocktail or coupe glass. Recipe from Masson & Boehm's\nBig Bartender's Book\n. Gary Regan calls for 1 1/2 oz of each liqueur and 1 oz of cream in\nThe Joy of Mixology\n, and 1972's Trader Vic for 1 oz of crème de menthe and 1/2 oz each of the other two (1947's Trader Vic lacks the dairy).\nThe oldest Grasshopper recipe I found in my collection was from the 1940\nThe How and When\nwhich is equal parts of both liqueurs with a cocoa dusting but no dairy at all; indeed, I was surprised that this drink was that old! For some reason I wanted to place it in the disco 1970's and no earlier than the synthetic 1950's. After finding this reference, I told Andrea, and she somehow expected it even older; she envisioned Victorian ladies in the late 19th century to be drinking this. Perhaps, with 2 dashes of crème de rose, I could almost envision it in William Schmidt's\nThe Flowing Bowl\n(*)\nIn terms of how the Grasshopper Lies Heavy relates to the classic, the minty Fernet Branca and perhaps some of the herbal aspects of the Green Chartreuse symbolize the crème de menthe; moreover, the green from the Chartreuse has a somewhat similar coloration to the liqueur. The cocoa powder clearly substitutes for the crème de cacao, and the egg white has a similar richness and mouthfeel as cream. Here, the green coloration lost out to the cocoa powder and Fernet, and the drink had the look of chocolate milk instead of a chemical green color. Next, the cocoa powder garnish contributed greatly to the drink's nose along with a hint of the Fernet Branca. The creamy, rich, and carbonated sip led into the chocolate followed by a light Fernet Branca flavor on the swallow. The Green Chartreuse fit in well here, but, suprisingly, it was less distinctive in the mix. Overall, the Grasshopper Lies Heavy was a tasty and slightly minty adult Egg Cream that made for a rather good dessert drink.\n(*) While many sources trace the drink back to Philibert Guichet Jr., the owner of Tujaque's bar in New Orleans, Robert Hess provides a little more\nhistory\nand places the drink's creation during Prohibition around 1928.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJLLV2C1N5Djut6p1WV4dNJcs_Gje4y8QsQqwAQMNbH4vtcO2CdmLZHQtuSVcoJGFt6gCmDEl1EGJPsv3VrLb_gb1w9iKm3opNSPtdApQy0ovebU60gMLxb0Z5lRY3_QVd1rQ8T2LOKI/s320/grasshopper795.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJLLV2C1N5Djut6p1WV4dNJcs_Gje4y8QsQqwAQMNbH4vtcO2CdmLZHQtuSVcoJGFt6gCmDEl1EGJPsv3VrLb_gb1w9iKm3opNSPtdApQy0ovebU60gMLxb0Z5lRY3_QVd1rQ8T2LOKI/s800/grasshopper795.jpg", "comment_count": 2 }, { "title": "makahiki cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/07/makahiki-cocktail.html", "published": "2011-07-18T14:23:00.005-04:00", "updated": "2017-08-18T12:24:00.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Randy Wong", "source": "Clio", "year": null }, "categories": [ "#clio", "lime juice", "rum (white)" ], "ingredients": [ "1 oz Ponche de Santo Antão (Cape Verdean rum liqueur)", "1/2 oz Aguardiente Grogue de Santo Antão (Cape Verdean rum)", "1/2 oz Clarified Sugar Cane Water", "1 oz Clarified Lime Juice", "1/4 tsp Kona Coffee" ], "instructions": null, "body_text": "1 oz Ponche de Santo Antão (Cape Verdean rum liqueur)\n1/2 oz Aguardiente Grogue de Santo Antão (Cape Verdean rum)\n1/2 oz Clarified Sugar Cane Water\n1 oz Clarified Lime Juice\n1/4 tsp Kona Coffee\nPaint the inside of a rocks glass with pineapple paint (sediment after centrifugal clarification, thickened with a tapioca thickener). Add crushed ice, place pineapple ring in middle, add more crushed ice. Shake ingredients with ice and double strain into glass. Pack with more ice. Garnish with a candied pineapple disk (here a charred one) and a Marasca cherry soaked in house allspice dram. Insert a straw down the middle of the glass (through the pineapple ring).\nLast time I spoke with Randy Wong, he told me that he had a drink that he wanted to make for me, so last night when we stopped by Clio, I had a chance to try it. The drink was the Makahiki Cocktail that garnered him the victory in the Dole Pineapple cocktail contest a few weeks ago. Makahiki is the Hawaiian version of Thanksgiving that occurs during harvest season, and Hawaiians show their gratitude toward their god of agriculture, fertility, and rain. In addition to the pineapple, Randy included sugar cane and coffee grown in Hawaii to round out the islander agricultural theme. Randy describes the Hawaiian symbolism in further detail on his\nblog\n.\nThe Makahiki Cocktail's aroma was primarily from the pineapple garnish. The sip was a light lime and pineapple flavor that had a pleasant sugar cane juice flavor to it; since the drink lacked pineapple juice, Randy explained that the pineapple flavor was from the pineapple paint slowly entering into solution. Next, the sip had a dark rum flavor from the rum, rum liqueur, and coffee. As I have seen elsewhere, coffee and lime make a good flavor pairing, and here it was similar; I say similar because clarified lime juice is a bit different from regular freshly squeezed juice. Randy explained that the drink could probably be made with fresh lime juice (and perhaps muddled pineapple at the bottom), but simple syrup would give a different flavor than the sugar cane water.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vE0Co3dKMftjGto51ZYlyYuwl2lVsm0wmLtl4OwG6nIsHbo7oWFPOGXFFHQhTMcK70Upzxr48TdHbVZ3iZ-44InqPbwywkfMOEmRX6W7rI-qZN7CssM239TC4NQyzrgSLPk92fEWyRA/s320/clio797.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vE0Co3dKMftjGto51ZYlyYuwl2lVsm0wmLtl4OwG6nIsHbo7oWFPOGXFFHQhTMcK70Upzxr48TdHbVZ3iZ-44InqPbwywkfMOEmRX6W7rI-qZN7CssM239TC4NQyzrgSLPk92fEWyRA/s800/clio797.jpg", "comment_count": 1 }, { "title": "horace gray", "url": "https://cocktailvirgin.blogspot.com/2011/07/horace-gray.html", "published": "2011-07-18T15:18:00.003-04:00", "updated": "2017-08-18T12:23:01.011-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Randy Wong", "source": "Clio", "year": null }, "categories": [ "#clio", "apricot liqueur", "gin", "orgeat", "tea" ], "ingredients": [ "1 1/2 oz Old Raj 110 Gin (*)", "1 1/2 oz Loomi Black Lime Tea (**)", "1/2 oz Rothman & Winter Orchard Apricot Liqueur", "1/2 oz Orgeat Syrup", "3-4 leaf Mint" ], "instructions": "Shake with ice and double strain into a rocks glass filled with crushed ice. Garnish with fresh mint and add a straw.", "body_text": "1 1/2 oz Old Raj 110 Gin (*)\n1 1/2 oz Loomi Black Lime Tea (**)\n1/2 oz Rothman & Winter Orchard Apricot Liqueur\n1/2 oz Orgeat Syrup\n3-4 leaf Mint\nShake with ice and double strain into a rocks glass filled with crushed ice. Garnish with fresh mint and add a straw.\n(*) They make a variation of the Horace Gray with Appleton 12 Year Rum instead of gin.\n(**) Made out of crushed up dried black lime (lumi) steeped as a tisane.\nFor my second drink at Clio, bartender Randy Wong recommended the Horace Gray. Horace was a Boston-born, Harvard-educated intellectual who later became an Associate Supreme Court Justice. Besides associating with the Saturday Club of Boston with Ralph Waldo Emerson, Oliver Wendell Holmes, and Nathaniel Hawthorne, Horace was best known for being the father of the Boston Public Gardens. Through his vision, efforts, and personal wealth, the swamp next to the Boston Commons was drained and converted into a horticultural wonder of the day.\nRandy mentioned that there were two variations of the Horace Gray drink -- one with Appleton 12 Year Rum and the other with Old Raj 110 Gin. Since my last cocktail was rum based, I opted to switch over to gin. Once mixed, the mint garnish greeted the nose and the sip was a tea-like lime flavor. Next, the swallow was a bit more complexly flavored with apricot, mint, gin, and orgeat notes. Overall, the gin kept the drink on the lighter side, and the black lime tea and ice melt provided a softer drink than the\nYellow Mist\n. Moreover, the tea and overproof spirit helped to dry out the liqueur and orgeat's sweetness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOas6WJcYaJ7IT9C2ud1Nmjo1YhxuLVgJ9invH4jbDYPht-gRKFaiOR_20VBukadzT2V92AUhfGc9pP_7rScIQvZTpaoCsDsHZM4iULuUEATJVNKk404220qS2LT0nC92m2Ty5ZMvhsCM/s320/clio798.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOas6WJcYaJ7IT9C2ud1Nmjo1YhxuLVgJ9invH4jbDYPht-gRKFaiOR_20VBukadzT2V92AUhfGc9pP_7rScIQvZTpaoCsDsHZM4iULuUEATJVNKk404220qS2LT0nC92m2Ty5ZMvhsCM/s800/clio798.jpg", "comment_count": 1 }, { "title": ":: the boston cocktail experience ::", "url": "https://cocktailvirgin.blogspot.com/2011/07/boston-cocktail-experience.html", "published": "2011-07-26T19:20:00.003-04:00", "updated": "2019-07-14T20:12:16.470-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "I just got back from Tales of the Cocktail on Monday, and while I had every intention of live blogging during my week in New Orleans, my hotel wanted to charge me $13 a day for internet. A day or two in, I figured out how to convert my Droid phone into a wireless hub, but by then my spirit to write in the moment was crushed and I felt that I should live every minute in the Crescent City to the max instead. I could sleep, sober up, heal my blisters, and write later, and probably you as a reader are thankful for posts that were more carefully written and proofread. While there, Boston made a lot of news as I will elaborate on, and instead of starting with my usual \"Best Of\" post, I figured I would give Boston a shout out. Originally, I wanted to call the post \"This is Boston, Not L.A.\" after the seminal Boston hardcore punk album from the early 80s, but that seemed a little too antagonistic and Boston is not like that (except during Beer Pong and Petanque). Instead, I named it after one of the events at Tales.\nThe big news was that, beside Boston having a big representation of people -- both industry and not, they really shined in the judges' eyes. First, Eastern Standard won the Bar Room Brawl over some stiff competition from Chicago, Los Angeles, New York, and Portland. Honestly, my favorite drink of the night was from Portland's Teardrop, but the Eastern crew had what no other bar had -- service and speed (and their drinks were quality to boot). Behind their replica bar, five Eastern Standard bartenders were shaking pairs of double filled Boston shakers (sometimes six when the barback had a break from his duties) so there were twenty drinks being poured out every 3 minutes or so. Since each bar only had 4 drink choices (from the 4 sponsors) and since the drinks were free with admittance, there was no risk in just grabbing a drink off of the bar. Other bars were making single drinks to order, so Eastern's strategy paid off. Still, it was great to experience the different styles and tastes of those bars I have not visited yet.\nMoreover, at the awards ceremony, Drink won the Best American Cocktail Bar award this year, and in Massachusetts news, Citizen-Worcester's Dave Delaney was chosen for Imbibe Magazine's cover cocktail honors; his drink must have been so good that by the time I got to the Imbibe Happy Hour in his honor, it was all gone. Since Worcester's scene is Citizen and the Armsby Abbey for craft cocktails, I will adopt them and lump them as \"Boston\" here.\nBoston was also honored by Anchor Distilling Company who hosted a tasting room called The Boston Cocktail Experience (hence, this post's title). There, the likes of John Gertsen and Misty Kalkofen of Drink, Jackson Cannon of Eastern Standard, Joy Richard of the Franklin, Trina Sturm of Trina's Starlite Lounge, Brother Cleve of Think Tank, Tom Schlesinger-Guidelli of Island Creek, and Ben Sandrof of the Sunday Salon were making Boston-styled cocktails showcasing Anchor's product line. I will post more about some of the drinks they made there later.\nIn addition, a good number of Bostonites were presenters this year. Misty Kalkofen (Drink, LUPEC) spoke about applejack and agave, Brother Cleve (Think Tank) about cocktail culture and music, Jeff Grdinich (Drink) about the sporting life, and Kirstin Amann (Toro, LUPEC) about occupational hazards and women behind the bar (I need to point out that those are two different talks so I don't get in trouble through insinuation). Our fine bar scholars all apparently did a excellent job showing off the academic side of our university drinking town; I can only vouch for Misty during the agave talk. I can also partially vouch for Cleve as his music wafted through the walls when I was at the Embury session.\nBoston also helped out plenty by sending down an army of CAPs (the cocktail apprentices program) who prepared all of the ingredients and drinks for the seminars, talks, parties, and other events. California Gold (Drink), Bryn Tattan (Drink), Corey Bunnewith (Citizen-Boston), Sean Frederick (Citizen-Boston), Jeff Grdinich (Drink), Sabrina Kershaw (Noir), Chad Arnholt (Woodward, Citizen-Boston) and David Delaney (Citizen-Worcester) all worked their butts off for the week. Please comment if I missed someone here (or anywhere else in the post); parts of the week are a bit hazy. And thank you CAPs for your efforts!\nLastly, the Boston Shaker store held a prime spot at the cocktail bazaar, and owner Adam Lantheume and his assistant Jessica Marcus (who is also the Cocktail Virgin matriarch) showcased the great cocktail tool and bitters offerings that are conveniently available to us here in Boston. You easily forget how spoiled we are here until you meet people from other parts of the country and world.\nSo cheers to Boston! Thanks for the company, the memories, and some of the things that weren't recorded to long term memory as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPm-MX8mKdxzHyqDqc6dxNmnr26M37C5X9pErFgZlNryo56CWI2tmRJJXunl6LrueFZhZowQx6HVgd6EU2soPg_VjpwrjbD9qf4hI8nSZhpk_shF969S2fzH5i4_sQivVkokM1rlg6W8/s320/boston1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVhxhyphenhyphenen2AP-xI6hVlt3UKoJAFderelUkcyNiMOf5sylHeiWQqp7ufP0cQl2PBDEwTw_nTvx74CLpQxofLBjoiR5dh0x2f8tfTuiQKMNjUNx6IJdXdorYYmfVfHppbgjZlBeTd_upytw/s320/boston2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9LxdXDWX4h-EBzM1hVJRfVkGruht-ke0x7GTj3rw2ayCOJkjEbEAEVEZT7sVhb2tnG3uobobAMQemxbViLnC_gPrhGKytj3_LeaM7GSUj5_QCJbYJiZE3d9N6YVy6vLqw3tftiH5HU4/s320/boston4.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92PyhIrLA6t310PmTg8R5BgsACcUitqDYuS-akbXprMkQCSF1NHpB1lXcXdo3mG29VHSmXfsZlza-WeNsLRM26bPBfmPZJadV35Mua2DCbd40XPwxL14qBYIJ4ycgSCOU6-nYBHwzd4c/s320/boston3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7jvgBA0MqFwkiVvOrOpGz0wWaLBtuWlJbhcqvSMwabFBXEOjiJ4wlLGjD3flucy6n6zpTtPJ_bHHBXjGOtuecwWHnSvTCvYSlUzOVqgfqCphmnKeGZhTnmh2dYXkrJQPmNsxBt4xw8g/s320/boston5.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwi95fNdQZzGxTEbpONsp8yblGhjqxKM2TFED6IeTvOlHNEE4UfAuvr2Yo9BcL_K1UtBzvDgg911iHPao2F0Yf8FDUhojGttolTkwLE3XP5nfsT8rLgaIDMu22dLbkUeBnL2X4Kf_poqk/s320/boston6.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 0 }, { "title": ":: best of tales 2011 ::", "url": "https://cocktailvirgin.blogspot.com/2011/07/best-of-tales-2011.html", "published": "2011-07-27T15:01:00.006-04:00", "updated": "2019-07-14T20:08:50.992-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "I got home from Tales of the Cocktail two days ago, and I am still feeling the effects. As I described last year, those 6 days were an epic marathon of socializing, learning, tasting, drinking, eating, and swag wrangling. This year, I was traveling alone for neither Andrea nor I got credentialed media status, and due to financial constraints, only one of us went. Not having media passes prevented me easy access to some key aspects of Tales, but thanks to the help of Willy Shine, Desmond Payne, Shawn Kelley, Camper English, Simon Ford, and others, I was able to experience many of them. Since I was not bound to any obligation to report only official events (part of the media pass deal), I will mention here anything I did during the week as part of Tales of Fred in New Orleans 2011. All of the official and unofficial events are why so many people go to Tales, so let us celebrate the week that it was!\n•\nBest Reactions to Cocktail Virgin Swag:\nThis year I went down with a large bag of Cocktail\nVirgin\nSlut pins to give out (see my\nadvice post\nfor a photo). The best reaction was a woman who spotted me wearing it in front of the Monteleone Hotel and declared that it was the best pin she had seen that week; therefore, I gave her one, and when I tried to explain that it was a blog, she seemed uninterested. I was flattered that the pin was that entertaining, and her wearing it was good for the blog regardless. Moreover, I got to meet a lot of fans of the blog by either wearing the pin or someone else wearing the pin and then pointing me out when asked.\n•\nBest New Product:\nPierre Ferrand 1840. With help from David Wondrich, the company tasted a bunch of 19th century Cognacs and picked this style to reproduce. When I spoke to PF's Hugo Chambon-Rothlisberger, he described it as less fatty than the more rounded Ambre style. The 1840 is more viny, drier edges, more warmth, higher proof, and a cheaper price tag as well. I did not need to take his word for the spirit being better in cocktails for Drink's John Gertsen was there to make Sazeracs with it (they called it something else to avoid disrupting New Orlean's rye-centric view of the drink despite the original being made with Sazerac Cognac). I felt that I had come full circle because John had served me my first Cognac Sazerac while sitting at his bar at No. 9 Park.\n•\nOther Interesting Products:\nLillet released a rose to add to their blanc and rouge offerings. The rose has stone fruit, berry, and grapefruit notes to it as opposed to the more orange peel-flavored blanc. Lillet also offered up a taste from an old bottle from 1982 to demonstrate that the drink was not as bitter as people think it was when the formula changed in 1986; there was no answer to what nearly 30 years of aging did to the botanicals in the bottle though. Art in the Age introduced their rhubarb liqueur called Rhuby to add to their Root and Snap product line. And a whole boatload of pisco brands, like Encanto, that utilize a greater amount of aromatic grapes for floral and spice notes were showcased at a variety of events. Camper English's\narticle\nin sfGate on these new piscos is definitely worth a read.\n•\nBest Demonstration during a Seminar:\nFor a winner, I would have to say Wayne Curtis Flip demonstration during \"Beyond Punch: Colonial American Drinks.\" Last year, Wayne impressed us with his gun powder-based proofing of rum. This year, the Flip he made was not the egg concoction that we know and love today, but a Flip made by heating a piece of iron called a loggerhead and dipping it into a pitcher or mug. Wayne had to get one of these crafted by an ironsmith and when he did the demonstration, it made a great foaming and hissing sound. Some of us got to taste the final product and then understood how this rapid heating to produce certain caramel notes was not the same as the effect of normal heating. For more on Wayne's talk, go read Todd Price's\narticle\n.\n•\nRunner Up for Best Demo:\nIan Burrell during the \"Who's Your Daddy? A Mai Tai Paternity Test\" performing the Ninja Shake. Ian's silver-plated shaker had a handle that allowed him to spin it like nunchucks to mix up a drink. The photo above is not as blurry as the rights to the Mai Tai genesis though.\n•\nMost Passionate Talk:\nThe 3 hour agave-palooza session called \"Before Man, the Plant.\" Assembled together for this talk were a Ph.D. biochemist, a village president and jimador from Oaxaca, Ron Cooper of Del Maguey, a handful of tequila distillers, and two renown tequila and mezcal mixologists. Ron's passionate rebuttal to the scientist's claims that the wild harvesting of tobala was not good for the sustainability of the species I believed cinched the honors. Added to that were the producers' pride in their work,the discussion (and tasting) of terroir in agave-based spirits, and a glimmer into Ron Cooper's spiritual side.\n•\nMost Unusual Spirit Tasted:\nA pre-Prohibition bottle (tax stamp read 1917) of rum punch produced by Wynand Fockink that I got to try at an informal tasting right before Tales began; basically, it was a bring an interesting bottle or two to share event. I recognized the brand for these Dutch producers have made some of the finest Creme de Violette and Genever I have ever tasted (my friend visited the distillery and brought some back). This rum punch was unusual; unlike Swedish Punsch which is more citrussy, this was more grape driven or at least the fruit tasted oxidized like a port or a Pedro Ximinez sherry. Other notes were fig, toffee, licorice, root beer, and sloe gin. The only history I could get was that the bottle was acquired at an antiques store in Adamstown, PA.\n•\nBest Swag Bottle Brought Home:\nScott Marshall showed up for an event at the end of the week and gifted me a bottle of his Batavia Arrack, Green Chartreuse, and Yellow Chartreuse milk punch. For a more commercially available product, it would be a bottle of\nBarker and Mills\nBourbon Vanilla Cocktail Cherries.\n•\nBest Swag to Bring Home to the Wife:\nIn the Lillet tasting room, I was able to acquire a beautiful wood and paper Lillet folding umbrella; last year, she adored the Art Nouveau folding fans tremendously.\n•\nBest Random Gift:\nBeing handed a stack of 4 tickets to \"Meet the Craft Distillers\"; the group wanted to go out to dinner instead, and we made rather good use of them. Thank you whomever you were! Runner up would be the natural swizzle stick I found on Royal Street at the end of the week; thank you for your random generosity and/or sorry for your loss.\n•\nFavorite Quote during a Seminar:\nIan Burrell during the Mai Tai talk joked that the \"Appleton [Rum] bottle is like a Jamaican Woman. Hips, waist, gets prettier the more you drink.\"\n•\nBest Social Commentary during a Talk:\n\"The Bad, Bad Boys of Saloons,\" hosted by Christine Sismondo and James Waller, covered a wide variety of topics including immigrants, gay bars, the mob, political campaigning, and the like with literary and musical color added. When they were asked about the difference between a bad bar and a dive bar, the answer was, \"A bad bar is one a hipster won't go into, but a dive bar they will.\" Christine's\nbook\nprobably covers a good bit of this in great detail. And yes, that PBR handed out upon admittance was a great respite since I was suffering from cocktail fatigue by that point.\n•\nBest Seminar Drink:\nThis was a tough one for many were delicious. But I have to give the nod to some of Wayne Curtis' Colonial drinks including the Pineapple Syllabub which would make a great morning drink. It was easy and refreshing like a Ramos and lacked the roughness that I expected in Colonial-style drink. For a runner up, the Mai Tai variations that Ian Burrell, Jeff Berry, and Steve Remsberg made up did not suck in the least.\n•\nBest Celebrity Award:\nAdult film star Ron Jeremy. Ron was there at Tales promoting his\nRon de Jeremy Rum\n. I was going to entitle it the strangest photo op, but when I saw him play harmonica with the band to \"When the Saints Come Marching In\" at the Bartender's Breakfast, I had to broaden it. Ron is indeed a true Renaissance man.\n•\nMost Impressive Memory Moment:\nOne of the drinks I ordered at the Cure bar that week was the King Vittorio's Cobbler. Bartender Turk Dietrich did not miss a beat and asked, \"Didn't I made you a\ncobbler\nthe last time you were in here?\" Yes, but that was a little over a year ago.\n•\nBest Frozen Food:\nCynar popsicles! These were handed out in front of the hotel and I was lucky to get one. Made from the liqueur plus simple syrup, they were delightful -- that is if you adore Cynar. The facial expressions on some of the crowd who thought they were \"vanilla\" pops were priceless! Runner up would be Meltdown Gourmet Popsicles (see my\nfood post\n); this time I got pineapple-basil.\n•\nNew Alcohol Delivery Trends:\nWeapon based. The first was sabering of Champagne bottles at an afterparty (technically, an old tradition, but a rare one today); for some reason women are better at it than men (Freudian reasons were offered). Second was water guns. They appeared last year from what I gathered, but at least this year, people wisely used clear spirits instead of sticky, dark, staining ones like Fernet Branca. Live and learn.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeiDtLT2KV_dbQeQafkny32gzNKbx25Cv6uocrTYtyoYzDHrSkXqpoR_7p5DvmSO5Om987BOlxxROB0pjVgd4_E2GRiOzRlAn_VeWSIWJPnwXyFgLHT4k1XROQVeZgAP3o0e4GF7LhDwR/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODugP8zzX0Xpkx8jRysHjgdQLxIa7bd_JuWiw5KYPjL6zruYsHqDMSLKcWFe20oO6f_sq-ES81YvB-lI_hvVfyB3QlyetSB7D-YpHmsnNdwVG7TtF5XkyKBOQobpy6fT46EjEI5jVzIYr/s320/tales_best5.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGVl-XRBa0WcLryhCLuLMel9iRjxQRW7d70zem61X0VZZ5CioRJ7lcdA3_xNiyXZ-XXZ3X6VfrgctskOgF2hgBoIvokTjW51YLG5RggBtvNkVSBpcCUdfaTH8YCwyNOj9_Ah-rFp5LFAZ/s320/tales_best1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlD-d7xpz1z6yTavEMIyAD2k8SWsXgFvGqQ1C9kpUE8g6XMqwENe-uGRTEJ3W8KdJUfZcJf786DgKHPiyFyB-VZEiIy7uMj_VYHOfEwlxnIGYfIENsZscWJmYkz7MwJevpWXUiKA0o1IN/s320/tales_best2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxe2YSJmv2Va3vD_Zd94QGXWGKoPGaGr2NTkuxmzzket9Y2-Azq6aRvyhdmw7TyZ5edFlGyUNkpnimH696LQnEXph48wq4xRAfTqeTt03xoPEg_krALdza1DSwTpv4KEdD62KSBmLj7af/s320/tales_best4.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBj9d2QNA3EWFds0Lw_cKnP2JCRklFgpBA9wThoydTqUNee4EPsibZl3JZgv2_HaU8j-2Gj5UbfYn1ZtSNexftok51cvDZCOBXc5UEwOS2fq-vGlg3WofSRZaG-IFgQLoiijFAdWPL1G1x/s320/tales_best3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmbRWZ3udxYRDKY8DWXc3OWxrNmJQ4qMlTlWB0u-lax86nicNUwfc0Td3LOBi3HgyB0bRhhKzM07QWGFGJR4-uFuB_jJVl7H4joiO1Ou40bK6C8VuMV3kOAjBiBvY5xYcPSGJZ8GeHNlS/s320/tales_best6.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeiDtLT2KV_dbQeQafkny32gzNKbx25Cv6uocrTYtyoYzDHrSkXqpoR_7p5DvmSO5Om987BOlxxROB0pjVgd4_E2GRiOzRlAn_VeWSIWJPnwXyFgLHT4k1XROQVeZgAP3o0e4GF7LhDwR/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 2 }, { "title": "the drink of laughter and forgetting", "url": "https://cocktailvirgin.blogspot.com/2011/07/drink-of-laugher-and-forgetting.html", "published": "2011-07-28T14:04:00.005-04:00", "updated": "2017-08-18T12:20:06.540-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola", "neworleans" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Mike Yusko", "source": "Cure", "year": null }, "categories": [ "#cure-nola", "#neworleans", "bitters (Angostura)", "chartreuse (green)", "cynar", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Green Chartreuse", "3/4 oz Lime Juice", "1/2 oz Demerara Syrup", "14 drop Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a spritz of Angostura Bitters over the top.", "body_text": "1 1/2 oz Cynar\n1/2 oz Green Chartreuse\n3/4 oz Lime Juice\n1/2 oz Demerara Syrup\n14 drop Angostura Bitters\nShake with ice and strain into a coupe glass. Garnish with a spritz of Angostura Bitters over the top.\nThe evening after landing, I did one of my favorite parts of the Tales experience -- my third annual trip out to the Cure bar on the Tuesday night before things kick off. Without all of the Tales attendees in town yet, I easily found a seat at the bar in front of Turk Dietrich. For a starting point, my eyes honed in on the Drink of Laughter and Forgetting that was created by Mike Yusko. In my mind, the pairing of Green Chartreuse and Cynar worked so well in Ryan Lotz's\nMonk's Thistle\n; however, I did not realize until later that the Drink of Laughter and Forgetting seemed to be a progression from the\nArt of Choke\nthat I was served at the Cure two years ago.\nThe drink Turk made me started with an aroma of Angostura from the garnish and lime and Chartreuse notes from the drink itself. While the sip was a rich lime flavor, the swallow contained the Cynar and Chartreuse. Interestingly, these two flavorful liqueurs switched prominence throughout the latter half of the sip and swallow. In fact, my neighbor who was also drinking one commented that there was an \"ebb and flow of bitter and herbal.\" I am not sure if the title refers to both of these liqueurs individually, but if so, my money is on the 110 proof Chartreuse as the forgetting part. Or perhaps Mike is just a big fan of Milan Kundera who wrote\nThe Book of Laughter and Forgetting\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGZCbfWSmZqYCeiH_NTKRh6cbHOfyedZ5ZjbOl2c4MMU-AqIiKXbq3jNVMl8kfyJU-hCWZOZlhhSRPtHu3tKSB07yV4k-dwhNRw-vKFzL1lshDGmp1RQCh-Rbnh-Tw8KAiCpgoXWURlg/s320/cure1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGZCbfWSmZqYCeiH_NTKRh6cbHOfyedZ5ZjbOl2c4MMU-AqIiKXbq3jNVMl8kfyJU-hCWZOZlhhSRPtHu3tKSB07yV4k-dwhNRw-vKFzL1lshDGmp1RQCh-Rbnh-Tw8KAiCpgoXWURlg/s800/cure1.jpg", "comment_count": 4 }, { "title": "king vittorio's cobbler", "url": "https://cocktailvirgin.blogspot.com/2011/07/king-vittorios-cobbler.html", "published": "2011-07-28T15:27:00.003-04:00", "updated": "2017-08-18T12:21:20.432-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola", "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Neal Bodenheimer", "source": "Cure", "year": null }, "categories": [ "#cure-nola", "#neworleans", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Zucca Rabarbaro Amaro", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 Strawberry" ], "instructions": "Muddle strawberry. Add rest of the ingredients and ice. Shake and double strain into a rocks glass filled with crushed ice. Garnish with a slapped mint leaf and another strawberry.", "body_text": "2 oz Zucca Rabarbaro Amaro\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 Strawberry\nMuddle strawberry. Add rest of the ingredients and ice. Shake and double strain into a rocks glass filled with crushed ice. Garnish with a slapped mint leaf and another strawberry.\nFor my second drink at the Cure bar in New Orleans, I asked bartender Turk Dietrich for the King Vittorio's Cobbler created by Neal Bodenheimer. I was quite impressed when Turk replied by asking me if he had made me a\nCobbler\nthe last time I had been there. Keep in mind that was a little over a year ago, but apparently that Sherry Cobbler was delicious enough for both of us to remember. Besides my appreciation for the drink style, the combination of Zucca and strawberry was rather tempting. For a name connection, there is a bar in Milan that is called Caffè Miani and nicknamed Zucca. This cafe is located in the Galleria Vittorio Emanuele at the Piazza del Duomo. As for the \"king\" part, this expensive shopping arcade was named after King Vittorio Emanuele II who ruled over Italy for 17 years until his death in 1878. And yes, they do serve Zucca at the Zucca now.\nIndeed, the strawberry paired quite well with the dark notes of the Zucca on the nose. Next, the sip was a sweet strawberry and lemon taste, and this was followed by a clean flavor from the rhubarb root and other botanicals in the Zucca. For such a simple drink, it had a lot of character and the Cobbler format was perfect for the presentation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvYUcKe33GTaRDKtcAJ-mehbV865raIVT-DV33-0khPMe_71Dri3QGUKw1VHBT-f5DDRRgkpbaI_Vg4Jf0vUTavgX8LdBt_8ZNCLg4hd6p2QFQXbBs3hgzv0RTosRZLPFoyRT1OhNW7w/s320/Vittorio_Emanuele_II.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDTIBsReQFkKptm5wsEUJwdm0vUr9a4JR7UVFlTCP2IUjAljOogD5P3t8d3NJsG-lwZEG1wn4gCgN9oU-HtXdgC2DAkhG2wg7abDzhlx6owR2OEBAdHBHcfPcEo6UWljwCzLm-bjQFvA/s320/cure2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvYUcKe33GTaRDKtcAJ-mehbV865raIVT-DV33-0khPMe_71Dri3QGUKw1VHBT-f5DDRRgkpbaI_Vg4Jf0vUTavgX8LdBt_8ZNCLg4hd6p2QFQXbBs3hgzv0RTosRZLPFoyRT1OhNW7w/s800/Vittorio_Emanuele_II.jpg", "comment_count": 2 }, { "title": "angel version", "url": "https://cocktailvirgin.blogspot.com/2011/07/angel-version.html", "published": "2011-07-28T16:43:00.003-04:00", "updated": "2017-08-18T12:21:02.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola", "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Turk Dietrich", "source": "Cure", "year": null }, "categories": [ "#cure-nola", "#neworleans", "apricot liqueur", "bitters (Angostura)", "calvados", "gin", "lemon juice", "punt e mes" ], "ingredients": [ "1 oz Boulard Calvados", "1 oz Broker's Gin", "1/2 oz Marie Brizard Apry", "1/2 oz Punt e Mes" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Express the oils out of a piece of orange peel and garnish with it.", "body_text": "1 oz Boulard Calvados\n1 oz Broker's Gin\n1/2 oz Marie Brizard Apry\n1/2 oz Punt e Mes\n>1/4 oz Lemon Juice\n14 drop Angostura Bitters\n6 leaf Mint\nStir with ice and strain into a rocks glass filled with fresh ice. Express the oils out of a piece of orange peel and garnish with it.\nFor my last drink that night at the Cure, I requested Turk Dietrich's Angel Version from the man himself. Turk explained that he took the\nAngel Face\nfrom the\nSavoy Cocktail Book\n, an equal parts drink of Calvados, dry gin, and apricot brandy, and made his own variation of it. Turk kept the dual base spirits but split the apricot brandy into apricot, Punt e Mes, and lemon juice and added some mint and Angostura Bitters to the mix.\nHere, the orange twist paid great dividends to the drink's aroma and worked well with the apricot flavors that came out later in the drink. The sip was rather fruity with lemon, grape, and apple notes, and the swallow was a contrast of apricot and bitter notes from the Punt e Mes and Angostura Bitters. Indeed, the counter balance of the apricot flavor and the dark herbal ones made for a very stunning effect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIWfMqRh95HgtXgkbxCDbUK3nm3uppnscz6GN2A_BqW7LqvoZ2qfmMjBMoTI6n3KJlCShxQUWBmPt4WRRyi_yK0ZY6EzdtF_dqbmZBizv7A_SS_ToTSBTxlnL48JwyhFU4VnUhH_3dQo/s320/cure3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIWfMqRh95HgtXgkbxCDbUK3nm3uppnscz6GN2A_BqW7LqvoZ2qfmMjBMoTI6n3KJlCShxQUWBmPt4WRRyi_yK0ZY6EzdtF_dqbmZBizv7A_SS_ToTSBTxlnL48JwyhFU4VnUhH_3dQo/s800/cure3.jpg", "comment_count": 0 }, { "title": ":: tales odds and ends ::", "url": "https://cocktailvirgin.blogspot.com/2011/07/tales-odds-and-ends.html", "published": "2011-07-29T10:43:00.004-04:00", "updated": "2019-07-14T20:07:56.004-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "There were plenty of interesting things that ended up in my notebook that were not \"best of\" moments or drink recipes (and some were \"best of\" parts that I missed in my last\npost\n), so here is a list in no particular order or relation:\n• There needs to be a name for the acid reflux and dry throat that everyone suffers from by day 2 or 3 of Tales of the Cocktail. Tales Syndrome? Monteleone Malaise? Tuenneritis? Suggestions welcomed.\n• Most Dada moment goes to the talking box in the Hendrick's Gin \"Enchanted Forest\" tasting room. Basically, inside the box (made up of 4 hinged slatted door sections) was a man with a French accent reciting absurd sound poetry. I ended up standing next to the box and feeding him words which he rifted off of. The tasting room's description did include an Einstein quote that read, \"The most beautiful thing we can experience is the mysterious. It is the source of all true art and science.\" Well, part of the mystery evaporated when the gent stepped out of the box to catch a breather, but I did have a good conversation with him about the Fluxus movement and recommended he check out\nUbu.com\narchives.\n• One way to spot a true Tales or New Orleans veteran is that they will not go to Cafe du Monde wearing black. It is impossible to keep that massive heap of powdered sugar from staying put. Regardless, it is still hard to talk and eat beignets without uncomfortably inhaling that sugar. Besides black, white items of clothing, especially white pants, need to be avoided during Tales since the spilled drink stains can make you appear like a sloppy drunk. Stylish drunk is of the highest order according to the Cocktail Virgin aesthetic.\n• The most interestingly absurd party locale would have to go to Zu Bison Grass Vodka. True, the William & Grant party in the World War II Museum (the whole museum!) was epic and visually stunning, but Zu held their event in a roped off area in the middle of Bourbon Street! Between the chaos of the mechanical\nbull\nbison and the rest of the mayhem inside, there was outside on the street where the typical partiers and lights and visuals of the Hustler Club\net al.\nresided.\n• Best headwear award goes to Hollis Bulleit of the Bourbon and now rye clan. Of the 3 times I saw her and captured her hats, this one was one of the most bizarre; through other photo albums, I know that there were more hats that I missed, and I bet her hat boxes took up more luggage space than my suitcase and backpack combined. Runner up would Brother Cleve who presented at the \"The Art of Pisco Blending\" seminar wearing a Luchador mask (although in Peru, it would be a Cachascanista mask). And honorable mention to Drink bartender Bryn Tattan's wacky duckling mask.\n• Favorite neighborhood to walk through was the Marigny. My first year, it was definitely the Garden District with its distinctive and grand architecture and large and well manicured lots. The Marigny, on the other hand, has more of the feel of New Orleans -- quirkier architecture, flowering vines growing over people's roofs, and a more approachable and soulful feel. Definitely worth the walk to the other end of the French Quarter to explore this neighborhood.\n• That view of the Marigny was also supported by our tour guides on the \"Waking the Spirits\" cemetery excursion. The tour was sponsored by Herbsaint, although sponsored is a rough term since it was the most expensive thing I did at Tales; however, on the mini-bus, we had two great bartenders who mixed up Corpse Reviver #2s and Death in the Afternoons for us as we drove through the cemeteries. There were two places that we got to go out for photo opportunities: one was the family tomb of Henry C. Ramos, creator of the Ramos Gin Fizz, and the other was the the family plot of J. Marion Legendre, inventor of Herbsaint. After one of the bartenders poured out a little Herbsaint for Mr. Legendre, he left this cup as a respectful token of our visit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS4_L1owdj3iV0A6epjhBOCNrjjpmRNumBrFhXi7tPxzvdL1GesORo9xf6cJJkD6-50P7FIdCBAc4DPO9KBwNzjtARBVlR5XWIB5G1zNiRz3rc0NlE2vzJdPqLW2MyEO4z-VR74ziAHw/s320/tales_odds2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB7IAzr9WejMMLt_yErYU5hGuvX9ywDd2pbtRFLLtAOjFxMsdeg1ld82z4sy_5zdDGlKgiIp8bJtShWv_XgDEgrYnx1iKA1WMN28m90iGmoDaPYXP-0zsEQWneW9EXffOFmM5EpqR-j4/s320/tales_odds3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LxT_n78HhWKJp0bqlOF8r-W-B4DXEFUqcOtGznifwZkUzUsBpLcY9Q_dKpjqVc1er4iD6uPTeXyVDSeqCJH_lpyio5adA_VUOXSfEhbTZyvsRbvjxKKOmvbBoXKI3ZBR6yMWBC5x3qI/s320/tales_odds4.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7CtH5prV957AS_o-SCgyLV7Gss2BrJT5nB2OpaxjPZi4K8oVPYYtOvk53ySVnZIQw4TFAPFdz2uSf9cgeOxct9YxlkaVmI0dV2scXrw4AQYkp8AW0s6vj5l9cEkS_u7PyFRAq-gRe9c/s320/tales_odds1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 2 }, { "title": "el toro", "url": "https://cocktailvirgin.blogspot.com/2011/07/el-toro.html", "published": "2011-07-29T14:13:00.006-04:00", "updated": "2017-08-18T12:09:04.595-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "*talesofthecocktail", "cream", "cynar", "punt e mes", "rum", "tea", "tequila" ], "ingredients": [ "1 oz Root Liqueur", "1 oz Milagro Silver Tequila", "1/2 oz Cynar", "1/2 oz Lapsang Souchong Tea Syrup (2:1 with Demerara Sugar)", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass. Garnish with a stripe of Fee's Aromatic Bitters on top.", "body_text": "1 oz Root Liqueur\n1 oz Milagro Silver Tequila\n1/2 oz Cynar\n1/2 oz Lapsang Souchong Tea Syrup (2:1 with Demerara Sugar)\n1 pinch Salt\nStir with ice and strain into a cocktail glass.\nAt the Art in the Age tasting room at Tales, they had their\nRoot\nand Snap liqueurs which are rootbeer-like and ginger offerings, respectively, but they also had their newest product, Rhuby -- a rhubarb liqueur. While the Rhuby was available for a taste, there were two bartenders from the Franklin Mortgage & Investment Co. in Philidelphia making drinks with their other two products.\nThe first drink I tried was by bartender Colin Shearn (on left in photo below) who mixed up Root liqueur along with tequila, Cynar, and a smoky tea syrup. The El Toro began with a rootbeer-like aroma punctuated by agave notes. In the sip, the tea shined through and worked well with the birch flavors, and the swallow was a combination of rootbeer and smoke notes that were chased by the tequila at the end.\nThe other drink I tried was by bartender Al Sotack (on right in photo above) who mixed with Snap. Perhaps taking a page from last years Tales talk entitled, \"The Smooth and Creamy History of the Fern Bar,\" this one was called the New Fern Order:\nNew Fern Order\n• 1 oz Snap Liqueur\n• 1 oz Banana Chip-Infused Pampero Rum (*)\n• 3/4 oz Punt e Mes\n• 1/2 oz Cream\n• 1/2 oz Martinique Cane Syrup (sub 1:1 Simple Syrup)\nShake with ice and strain into a cocktail glass. Garnish with a stripe of Fee's Aromatic Bitters on top.\n(*) 2/3 of a quart (perhaps a pound or 20 oz?) of dry banana chips per 750 mL of rum. Infuse for 20-40 minutes, and strain.\nThe Fee's Aromatic Bitters provided a glorious cinnamon note to the nose. True to the theme, the sip was rich and creamy; the swallow though contained the banana and rum notes followed by a lingering ginger and spice note that provided a pleasant zingy finish to the otherwise smooth drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7T0VN14GTvN1KNBwVTLK7OqgjZW0IKqIuR0zzdQALMXzWFC6jSb2pUSxkf52FhbWK9hLmO4iiuG-NRk4eO81xxNxWIcx3_6YpUqr26A-tz8ht1QjWK3hxsgEOIil3o8Vnzg1WJFe4of4/s320/tales_eltoro1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2KvhZ6n_oEFfb3aVZXHpfcmZo9w9LlAG4C26I-WJD4wKvp2hNBpiaL0UqDE1gWEMru1V_o3R90WIDoF2SUCvO3GxKdxlJMcy6mZAK937IPjhfwio7mqH5JlzbaLm8ji0cPTLXc8T-bE/s320/tales_eltoro2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7T0VN14GTvN1KNBwVTLK7OqgjZW0IKqIuR0zzdQALMXzWFC6jSb2pUSxkf52FhbWK9hLmO4iiuG-NRk4eO81xxNxWIcx3_6YpUqr26A-tz8ht1QjWK3hxsgEOIil3o8Vnzg1WJFe4of4/s800/tales_eltoro1.jpg", "comment_count": 0 }, { "title": "corpse reviver no. 17", "url": "https://cocktailvirgin.blogspot.com/2011/07/corpse-reviver-no-17.html", "published": "2011-07-29T14:57:00.004-04:00", "updated": "2017-08-18T12:05:42.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "*talesofthecocktail", "calvados", "lemon juice", "lillet", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 oz Calvados", "1 oz Lillet Blanc", "3/4 oz Lemon Juice", "3 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a Luxardo Maraschino cherry.", "body_text": "1 oz Rittenhouse 100 Rye\n1 oz Calvados\n1 oz Lillet Blanc\n3/4 oz Lemon Juice\n3 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Garnish with a Luxardo Maraschino cherry.\nAt \"The Bad, Bad Boys of Saloons\" talk, authors Christine Sismondo and James Waller (*) explored the seamier side of the bar trade. Despite all of the talk about craft bartenders who have raised bar standards through the last century and a half, plenty of saloon owners were filling the opposite end of the spectrum and this talk was to honor them -- about drinking wrong. The Anti-Saloon League that gained force leading up to Prohibition summed up these saloons as:\nThe saloon is the storm center of crime; the devil's headquarters on earth; the schoolmaster of a broken decalogue; the defiler of youth; the enemy of the home; the foe of peace; the deceiver of nations; the beast of sensuality; the past master of intrigue; the vagabond of poverty; the social vulture; the rendezvous of demagogues; the enlisting office of sin; the serpent of Eden; a ponderous second edition of hell, revised, enlarged and illuminated.\nHowever, as our talk's hosts point out, bad bars are homes to people, too. Immigrants often received charity at these establishments, and they, gay men, politicians, and frontiersmen made these places a part of their life. Often, these places were written about in a pathological way; meanwhile, the rich at the Waldorf-Astoria were deemed to be drinking right even when they started in the morning.\nThe immigrant section of the talk discussed the rise of the German beer gardens. While these establishments were often villainized, they were generally family friendly places that served lower proof drinks than most other bars. With World War I looming, the Anti-Saloon Leage targeted them as aiding and abetting the German Reich. Both the beer gardens' and the saloons' prices were often controlled by the brewers which caused some financial difficulties. While the beer gardens kept a more respectable air, many saloons needed to supplement their income to survive, and thus, they were sometimes forced to add amenities such as gambling and prostitution to make up for the price control. This gave the Anti-Saloon League even more ammunition. For more on the beer halls, Maureen Ogle's\nAmbitious Brew: The Story of American Beer\nwas suggested reading.\nBesides a sense of community, these saloons offered a safe drinking source. Even though the tenement housing's water was not as polluted as the Europe they had just fled, safety was still on their mind. Furthermore, the saloons offered an escape from their tiny, cramped living quarters. The speakers cited Upton Sinclair's\nThe Jungle\nas a good literary reference to this time period.\nMoving on to politics, the concept of buying votes through booze, such as in Tammany Hall, was discussed. While the article in the\nThe Balance and Columbian Repository\ngained fame for where the cocktail was mentioned and later defined in 1806, the point of the article was the vast tally sheet of drinks that were purchased in trade for votes. All that booze was for naught, save for giving cocktail historians an artifact to study, since that candidate in the end lost the election. The outrage against the buying of votes supported the idea that Prohibition was not about drinking per se but about controlling its distribution and sale. Sismondo and Waller offered up Jack London's\nJohn Barleycorn\nas a love letter to a bar that included a glimmer of how a bar worked in election time; there local politicians made the rounds, the booze flowed like water, and in one parade London joined in on, he did not even know or care who he was campaigning for. While some politicians were drinkers, others had to pretend to drink if they wanted to get elected; many were spotted and slammed in the press for leaving bars walking perfectly straight.\nThe final section of the talk dealt with gay and leather bars and the political unrest leading up to the gay rights movement. One of the most famous ones they discussed was the Stonewall Inn. The Stonewall, like the Sewer and the Snakepit, offered up protection for gay men and women to live their lifestyle. With that came a price which included an expensive cover charge, exorbitant drink prices, watered down drinks, backed up toilets, and the like. Between the mafia who ran the establishment and the police who continually raided it, there was eventually a major uprising that led to four nights of rioting in Greenwich Village in June of 1969.\nSomewhere in the middle of the talk, after a PBR had been proffered and a Muleskinner mixed up, a Corpse Reviver was served (recipe above). It was provided as an example of a breakfast drink, and by today's standards, drinking first thing in the morning is a bad idea; such bad ideas are often linked to bad bars. This drink had a fruity lemon and apple sip, and the swallow brought out the lemon's crispness and the rye's barrel-aged notes.\nDuring the question and answer session, they were asked about the difference between a bad bar and a dive bar, the answer was, \"A bad bar is one a hipster won't go into, but a dive bar they will.\"\n(*) Christine's latest\nbook\n,\nAmerica Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops\nand James' latest\nvolume\nof his series,\nDrinkology: The Art and Science of the Cocktail\nare both available on Amazon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s320/Tales_Fred_NOLA_2011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 0 }, { "title": "bernardino's bulleit", "url": "https://cocktailvirgin.blogspot.com/2011/07/bernardinos-bulleit.html", "published": "2011-07-30T17:04:00.003-04:00", "updated": "2017-08-18T12:05:19.957-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": null }, "categories": [ "*talesofthecocktail", "fernet-branca", "lemon juice", "simple syrup (other)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bulleit Bourbon", "1/4 oz Fernet Branca", "1/4 oz Lemon Juice", "3/8 oz Black Pepper Simple Syrup (*)", "1 tsp Goya Mango Jam" ], "instructions": "Shake with ice and double strain into a rocks glass filled with fresh ice. Garnish with a lemon twist.", "body_text": "1 oz Bulleit Bourbon\n1/4 oz Fernet Branca\n1/4 oz Lemon Juice\n3/8 oz Black Pepper Simple Syrup (*)\n1 tsp Goya Mango Jam\nShake with ice and double strain into a rocks glass filled with fresh ice. Garnish with a lemon twist.\n(*) While I did not ask Misty how she made her syrup, an adaptation of Todd Thrasher's\nrecipe\nis 1 cup water, 1 cup sugar, 1/4 cup coarsely cracked black pepper corns. Bring water to a boil, add sugar and stir until dissolved, add pepper corns, and turn off heat. Let stand for 20 minutes, strain, bottle, and refrigerate. 3/4 oz of vodka will help preserve the syrup. In a pinch, muddling a few pepper corns and letting them sit with the Bourbon for a few minutes would probably work (in conjunction with regular simple syrup).\nOn Thursday evening, I attended the Diageo Happy Hour. The theme was \"cocktails around the world\" replete with a passport book akin to the drink golf parties back in college. Except here, instead of 18 holes, there were 42 plus a few hydration stations where you could get a stamp as well. A few people wondered why I was entering my own stamps at the stations; I had to explain that I was making tasting notes and the stamp section was great white space. Needless to say between good conversations and needing to be somewhat sober enough to enjoy dinner at the Green Goddess later that evening, I only tried a fraction of the drinks. Out of those, I picked 4 to report on: two from Asia, one from Central America, and this one from Drink's Misty Kalkofen from South America.\nMisty's Bernardino's Bulleit had two elements from South American cuisine. The most obvious one was the mango jam which contributed a great flavor and mouthfeel to the drink. The other was the Fernet Branca which is one of the favored spirit of Argentina; the Bernardino part of the drink's name made reference to this for Bernardino Branca was the creator of this elixir back in 1845. Once mixed, the drink provided a citrus bouquet with lemon oils from the twist that combined with an almost orange-like aroma from the mango. Next, the sip was a mango-citrus flavor that had a thickness from the jam's pectin content, and the swallow contained the Bourbon with an element of spice and bitterness from the black pepper syrup and Fernet Branca at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYf2vO4CD3iRbKz7_shW3bCG-_KXA54O-6H7mh-3HtzL3ADSAaB9tUgTKVoff6FqxE_XtcgW_RBYDgy7tjUHJVmRtlrQ_M7jHjbjwTr8crCSswVZoD58_dlrvWWU7CmND6zhsW7bSzt7Qb/s320/tales_diageo1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYf2vO4CD3iRbKz7_shW3bCG-_KXA54O-6H7mh-3HtzL3ADSAaB9tUgTKVoff6FqxE_XtcgW_RBYDgy7tjUHJVmRtlrQ_M7jHjbjwTr8crCSswVZoD58_dlrvWWU7CmND6zhsW7bSzt7Qb/s800/tales_diageo1.jpg", "comment_count": 0 }, { "title": "indochine", "url": "https://cocktailvirgin.blogspot.com/2011/07/indochine.html", "published": "2011-07-31T10:07:00.004-04:00", "updated": "2017-08-18T12:06:47.433-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Eryn Reece", "source": "Mayahuel", "year": null }, "categories": [ "*talesofthecocktail", "chartreuse (green)", "lime juice", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Zacapa 23 Rum", "1/4 oz Green Chartreuse", "3/8 oz Lime Juice", "1/4 oz Simple Syrup", "5 Thai Basil Leaves" ], "instructions": "Shake with ice and double strain into a rocks glass with fresh ice. Garnish with a piece of candied ginger.", "body_text": "3/4 oz Zacapa 23 Rum\n1/4 oz Green Chartreuse\n3/8 oz Lime Juice\n1/4 oz Simple Syrup\n5 Thai Basil Leaves\nShake with ice and double strain into a rocks glass with fresh ice. Garnish with a piece of candied ginger.\nIn the Asia section of the Diageo Cocktails Around the World Happy Hour, I enjoyed a drink by Eryn Reece of Mayahuel in Manhattan. Instead of the tequila drink I was expecting, Eryn chose Zacapa 23 as her base spirit. Eryn's drink was called Indochine, and it brought together French elements like Chartreuse and Southeast Asian elements like Thai basil leaves and lime. With Green Chartreuse, lime juice, and basil, the drink composition reminded me of a rum-driven, Chartreuse-light\nSilent Order\nor perhaps a Chartreuse instead of vanilla syrup and Punt e Mes\nSurbiton Road\n.\nThe Thai basil presented itself first as a glorious aroma that preceded the lime sip. Next, the basil added an herbal element to the swallow that helped bridge the gap between the rum and Chartreuse. I do not recall my drink being garnished with candied ginger, but perhaps that could add some extra spice notes to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVTyktzORTBydBpR6ZulcVObNDvvCItYW-I7Vi_qsCXbY3sNlD9P1OqCbx7YrRiYybFo-hkmnWt1euuHXlmhPkrNHhXKgV6Iqft-0soy7uCfWfUFM_bkFkEgImUxBskCGCMd8S4PXoPw/s320/tales_diageo2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 0 }, { "title": "hong kong cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/08/hong-kong-cocktail.html", "published": "2011-08-01T14:19:00.004-04:00", "updated": "2017-08-18T12:04:10.747-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": null }, "categories": [ "*talesofthecocktail", "bitters (orange)", "lillet", "pimm's no. 1", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Bulleit Rye", "3/4 oz Cocchi Americano", "3/8 oz Pimm's No. 1", "1 dash Regan's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass (1-1/4:1-1/4:5/8:2 dash is closer to a standardized 3 oz recipe).", "body_text": "3/4 oz Bulleit Rye\n3/4 oz Cocchi Americano\n3/8 oz Pimm's No. 1\n1 dash Regan's Bitters\nStir with ice and strain into a cocktail glass (1-1/4:1-1/4:5/8:2 dash is closer to a standardized 3 oz recipe).\nThe third drink I selected to write about at the Diageo Cocktails Around the World Happy Hour was created by Jackson Cannon of Eastern Standard in Boston. The Hong Kong Cocktail is his variation of a Manhattan that was \"imagined to be created in the time of the British Admiralty's occupation of Hong Kong by an Italian-born steward named Giuseppe Reganini.\" Perhaps that Giuseppe Reganini is an allusion to Gary Regan whose orange bitters recipe donates some extra fruit notes to this cocktail.\nThe Hong Kong Cocktail began with a faint dark and citrus aroma. The sip was a rich vermouth-fruit combination from the Cocchi Americano and Pimm's that somewhat approached a classic Italian vermouth flavor. Finally, the Bulleit Rye finished the drink with spicy grain and barrel flavor that was supplemented by the bitter's orange peel notes. The more I thought about this delightful recipe, the more I realized that it reminded me of Jackson's\nRye and Dry\nthat appeared on the Pimm's section of the Eastern Standard menu back in 2008. The Rye and Dry, however, was a bit more earthy and called for dry vermouth and mole bitters in place of the Cocchi Americano and orange bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDitDAx6c6VKG1kKbgn8ZIGQIgQrSdOfHWvaVDPcSOLSLATrDvZW4qaWr3SIghfY8jSvWQT_Bc14tYzP66UXgJ82fd7lrQzgIQAHy30mSq9tJjksvJu7pUz-qEDQymwvOuZq3_ABgvnvc/s320/tales_diageo4.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDitDAx6c6VKG1kKbgn8ZIGQIgQrSdOfHWvaVDPcSOLSLATrDvZW4qaWr3SIghfY8jSvWQT_Bc14tYzP66UXgJ82fd7lrQzgIQAHy30mSq9tJjksvJu7pUz-qEDQymwvOuZq3_ABgvnvc/s800/tales_diageo4.jpg", "comment_count": 0 }, { "title": "far east algonquin", "url": "https://cocktailvirgin.blogspot.com/2011/08/far-east-algonquin.html", "published": "2011-08-01T15:08:00.003-04:00", "updated": "2017-08-18T12:04:25.936-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Ryan Fitzgerald", "source": "Beretta", "year": null }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "lemon juice", "pineapple juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Bulleit Rye", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice", "1/8 Simple Syrup (2:1?)" ], "instructions": "Muddle a green cardamom pod with the simple syrup. Add rest of ingredients and ice, shake, and double strain into a cocktail glass. Garnish the foam from the pineapple juice with a drop of Angostura Bitters.", "body_text": "1 oz Bulleit Rye\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\n1/8 Simple Syrup (2:1?)\nMuddle a green cardamom pod with the simple syrup. Add rest of ingredients and ice, shake, and double strain into a cocktail glass. Garnish the foam from the pineapple juice with a drop of Angostura Bitters.\nOne of the drinks from the Central American themed-section of the Diageo Cocktails Around the World Happy Hour was created by Ryan Fitzgerald of San Francisco's Beretta. While often associated with other parts of the world, pineapple and cardamom are two major agricultural exports from Central America, so this variation of the classic\nAlgonquin\nworked quite well with the theme. Ryan enthusiastically explained how the pineapple and cardamom combination was quite mysterious for it was difficult to tell the individual components apart; moreover, these elements worked rather well with whiskey. Indeed, pineapple and cardamom is a great combination that I have experienced in the\nPunky Monkey\nand the\nIndian Summer\n.\nThe Far East Algonquin started with pineapple and spice from the Angostura in the aroma, and this pineapple note continued in the sip along with lemon juice. Next, the rye's spice and the cardamom on the swallow finished the drink. While the lemon juice did dry out the drink akin to the classic's French vermouth, it and the cardamom took the Far East Algonquin in a fruitier, more exotic, and easier to drink direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxg8YLVEud2netb6QnryoxHZ8xBwc7Yp56GmQ-oHDCb_Fh-JGdEgRU_1gN00v41ZX7pq90YQ_0x-RfviMswaL1BfYDM4LEJMHPDh5su7uBngmHKhPNmy3kELdgjR4wJuR2fwgD4IoTss/s320/tales_diageo3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 0 }, { "title": "causeway", "url": "https://cocktailvirgin.blogspot.com/2011/08/causeway.html", "published": "2011-08-01T16:18:00.005-04:00", "updated": "2017-08-18T12:01:40.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ben Sandrof", "source": "Sunday Saloon", "year": null }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "curacao", "maraschino", "rum" ], "ingredients": [ "1 1/2 oz English Harbor 5 Year Rum", "1 oz Senior's Curaçao of Curaçao", "1 barspoon Luxardo Maraschino Liqueur (1/8 oz)", "4 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with orange oils from a twist. Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz English Harbor 5 Year Rum\n1 oz Senior's Curaçao of Curaçao\n1 barspoon Luxardo Maraschino Liqueur (1/8 oz)\n4 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Garnish with orange oils from a twist.\nOn Friday afternoon at Tales, wedged between my \"Who's Your Daddy? A Mai Tai Paternity Test\" and \"David Embury and The Fine Art of Mixing Drinks\" talks was an event I was looking forward to. It was Anchor Distilling Company's tasting room entitled \"The Boston Cocktail Experience.\" There I would have the chance to have eight of the bartenders who serve me cocktails in Boston serve me drinks in New Orleans using Anchor/Preiss Imports' portfolio.\nWhen I walked up to Ben Sandrof's table, I felt flattered at he reached over and grabbed an extra printout of the recipes; he explained as he handed it to me that he knew that I was coming. That is one of the many ways Boston bartenders have made me feel welcomed in the cocktail community, and it certainly made my job easier as I explored the room in the time before my next seminar. \"Footloose and fancy freelancer\" was how Ben was described for he no longer regularly tends bar save for his low-key Sunday Saloon speakeasy events. Sandrof's drink was called the Causeway which he described as either a name for a road near the water or for a means to an end. Apparently it was not named after the Boston rock club near North Station, but it was worth asking (at the time I was thinking of the Channel Club which was located near his previous bar, Drink in Fort Point, resides today). With the nautical theme of the English Harbor Rum, the road along the water seemed to match up perfectly.\nThe twist over the Causeway provided orange oils that worked well with the rum's caramel aroma. Similarly, the sip was rich with the rum's aged molasses notes along with the Curaçao's orange flavors.\nThe rum continued on in the swallow where it interacted with the Angostura Bitters' spice and the Maraschino' funky notes to round out the drink. Overall, the Causeway had a classic feel to it and reminded me of the\nFancy\nRum Cocktail.\nEl Camino\n• 2 1/2 oz Chinaco Reposado Tequila\n• 1/2 oz D'Aristi Xtabentún Honey Liqueur\n• 2 eye droppers Bittermens Mole Bitters\nStir with ice and strain into a rocks glass.\nSpeaking of a classic feel, I also wanted to mention the drink of Trina Sturm of Trina's Starlight Lounge. Her El Camino utilized an interesting Yucatán honey and anise-flavored liqueur called Xtabentún. Although it is fortified with rum instead of tequila, the end result was very much in line with a Mexican Rusty Nail, albeit one with some extra anise and chocolate notes instead of heather and peat ones in the Scotch-Drambuie version.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1LO-Rhmfdtb_6fjW2BsPHTWK4S-UyrFbFNa9wbngssV5zrn56rlU8C_c5gujOHdRgAplRAw4VohKJfDm_mVuPJZD1D0FCSo-4n6K8ZngAvKInb3pBVkmQDu5-VD3gdwAucQXPu-B0fU/s320/tales_boston1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6NGuPM1jzPoOM1B2aRjuvRgUcp_REX70PgZz9U7lw8AkrPj9dFowvOPiX8Q-qjhq2unbvtrSsN1lr0R9aMffjziHUepVxqZVnYIBE_ByBMjYowo4AgfMoRA9stkeo3AaIU7d6wSvJsU/s320/tales_boston3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1LO-Rhmfdtb_6fjW2BsPHTWK4S-UyrFbFNa9wbngssV5zrn56rlU8C_c5gujOHdRgAplRAw4VohKJfDm_mVuPJZD1D0FCSo-4n6K8ZngAvKInb3pBVkmQDu5-VD3gdwAucQXPu-B0fU/s800/tales_boston1.jpg", "comment_count": 0 }, { "title": "flip royal", "url": "https://cocktailvirgin.blogspot.com/2011/08/flip-royal.html", "published": "2011-08-02T14:57:00.005-04:00", "updated": "2017-08-18T12:01:52.816-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": null }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "egg", "ginger liqueur", "soda", "tea" ], "ingredients": [ "2 oz King's Ginger Liqueur", "1 oz Rooibos Tea Syrup (*)", "1 dash Angostura Bitters", "1 Egg" ], "instructions": "Shake with ice and strain into a rocks glass. Top with 2 oz soda water and garnish with a pinch or two of spice mix (grated cinnamon, nutmeg, and coffee).", "body_text": "2 oz King's Ginger Liqueur\n1 oz Rooibos Tea Syrup (*)\n1 dash Angostura Bitters\n1 Egg\nShake with ice and strain into a rocks glass. Top with 2 oz soda water and garnish with a pinch or two of spice mix (grated cinnamon, nutmeg, and coffee).\n(*) According to\nCocktailMusings\n, Jackson makes this syrup with twice the rooibos tea. After infusing and straining, he adds an equal part of sugar (1:1 syrup). When cool, he salts to taste (a little under a tsp salt per quart).\nAnother drink I had at Anchor Distilling Company's \"The Boston Cocktail Experience\" tasting room was the Flip Royal by Eastern Standard's Jackson Cannon. Jackson's drink featured King's Ginger, a liqueur created in 1903 for King Edward VII. Unfortunately, I did not have a chance to taste the spirit straight or side by side with Domaine de Canton to see how it stacked up, but it did taste good in this drink. Here, the aroma was predominantly coffee and nutmeg on the nose from the spice mix with a hint of the cinnamon poking through. Moreover, the sip was rather creamy and filled with floral notes from the tea syrup, and the swallow was all about the ginger that prolonged into the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ygCLrMbQHWj5XmffCT2xBotww4trDFp3wCV1PpT5LoxGLMAeU4swf3dWYTS9zrS8Tmg-POfg2LT3t8wWReF-ODvO4n6C4lITbpUJKtmsrT4kyNM7ihfVhkCYlWFmvbDqQqIIgQWnDso/s320/tales_boston2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ygCLrMbQHWj5XmffCT2xBotww4trDFp3wCV1PpT5LoxGLMAeU4swf3dWYTS9zrS8Tmg-POfg2LT3t8wWReF-ODvO4n6C4lITbpUJKtmsrT4kyNM7ihfVhkCYlWFmvbDqQqIIgQWnDso/s800/tales_boston2.jpg", "comment_count": 0 }, { "title": "king of the road", "url": "https://cocktailvirgin.blogspot.com/2011/08/king-of-road.html", "published": "2011-08-02T15:17:00.003-04:00", "updated": "2017-08-18T11:57:45.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Damian Windsor", "source": "Roger Room", "year": null }, "categories": [ "*talesofthecocktail", "cognac", "creme de violette", "gin", "vermouth (bianco)" ], "ingredients": [ "1 oz Hennessy VS Cognac", "1 oz Beefeater Gin", "3/4 oz Dolin Blanc Vermouth", "1 barspoon Crème Yvette (1/8 oz)" ], "instructions": "Stir with ice and strain into a coupe glass. The recipe I received stated no garnish and reflected the drink I was served, but one I found on the web listed the gin as 3/4 oz and a blackberry on a pick as the garnish. The Roger Room regularly has the drink on their menu with Plymouth Gin.", "body_text": "1 oz Hennessy VS Cognac\n1 oz Beefeater Gin\n3/4 oz Dolin Blanc Vermouth\n1 barspoon Crème Yvette (1/8 oz)\nStir with ice and strain into a coupe glass. The recipe I received stated no garnish and reflected the drink I was served, but one I found on the web listed the gin as 3/4 oz and a blackberry on a pick as the garnish. The Roger Room regularly has the drink on their menu with Plymouth Gin.\nOn Friday night at Tales was the infamous Bar Room Brawl. Competing in a 5-way mix off were Boston's Eastern Standard, Chicago's Sable, Portland's Teardrop, Los Angeles' Roger Room, and San Francisco's Burritt Room. As I made my rounds, there were two drinks I picked out for sharing here. The first one was the King of the Road created by bartender Damian Windsor; many thanks to Roger Room's Jason Bran who replied to my Twitter request and emailed me the proportions. Overall, the recipe resembled the dry vermouth variation of a Blue Moon or a perhaps a\nTrilby\nwith the base spirits split between gin and brandy.\nDespite there being only a barspoon of Crème Yvette, the drink possessed an attractive reddish purplish hue that was quite pleasing to the eye. The Dolin Blanc definitely tied the drink together for it added sweetness to smooth out the Cognac and gin; in addition, it contributed floral notes that worked rather well to complement the Yvette. Unfortunately, I did not have the chance to try the three other drinks that the Roger Room was serving up that night, but I was able to read about them\nhere\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKbTjc5w4Us_GQIHH1A4brcMzMo3PSxB27BaGgUkkyZc4bpDDcIuWje97M1fN7L0Fo4O2IyaPNZ-UqaORCjTUlNsMWhFfIgpQHs_q9I1OlRhct6rLy9dV7hEpYuFb2LfFB69QkrISol0/s320/tales_brawl1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 0 }, { "title": "thai chi-chi", "url": "https://cocktailvirgin.blogspot.com/2011/08/thai-chi-chi.html", "published": "2011-08-02T16:29:00.005-04:00", "updated": "2017-08-18T11:54:54.025-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Thomas Klus", "source": "Teardrop", "year": null }, "categories": [ "*talesofthecocktail", "lime juice", "pimento dram", "pineapple juice", "rum", "simple syrup (other)", "vodka" ], "ingredients": [ "2 oz Belvedere Intense Vodka (*)", "1 1/2 oz Housemade Cream of Coconut", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Thai Basil Syrup (**)", "8 Drop Pimento Dram" ], "instructions": "Shake with ice and strain into a rocks or highball glass filled with fresh ice. Grate nutmeg over the top and garnish with a brandied cherry on a pick.", "body_text": "2 oz Belvedere Intense Vodka (*)\n1 1/2 oz Housemade Cream of Coconut\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Thai Basil Syrup (**)\n8 Drop Pimento Dram\nShake with ice and strain into a rocks or highball glass filled with fresh ice. Grate nutmeg over the top and garnish with a brandied cherry on a pick.\n(*) Drink apparently works quite well with rum subbed here.\n(**) One recipe I found online was 8 oz of boiling water added to 8 oz sugar and 3 oz of Thai basil leaves. Stir to dissolve sugar, let steep until cool, and then strain and bottle.\nI think my absolute favorite drink at the Bar Room Brawl was the Thai Chi-Chi served by Portland's Teardrop. Luckily, one of the two cocktail apprentices making drinks on the Waking the Spirits Cemetery Excursion two days later was Thomas Klus, a bartender at the Teardrop, and he was able to email me the recipe for the drink off of his iPhone. The drink name seems to be a play on T'ai Chi Chih, the meditative Chinese martial arts, and with Thai elements like lime, coconut, pineapple, and Thai basil, the name switch made a lot of sense. While the drink was served to me as a Belvedere Vodka recipe, Thomas hinted that it would make a great rum drink as well. Of course, I completely missed the obvious and thanks to Sylvan of\nTasty Libations\nfor pointing it out, that the drink is based off of the Chi-Chi, the vodka-spirited Piña Colada; I completely forgot that drink existed.\nAbove is a photo of a Teardrop bartender making my second Thai Chi-Chi -- yes, the drink was that good, and unfortunately, it might have prevented me from giving another drink at the Brawl a try. However, I have no regrets. With one foot planted in the\nPainkiller\ncamp, the drink could do no wrong. The coconut provided a rich creaminess and the Thai basil added an extra element to make the drink a bit more Asian-inspired than Caribbean.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV08n8NckQ5NMRI6aJXI6D3tUinp9akF-NDRWHGDUjopji3ZPJbtMFUH4oFvYRsQ5-spPqhjmTB3C6xRYSfnWPhbf7z2BXyarOKxYu53onUS7fANTzMsHXtXrEHZRktRPgMBRwOJHTXzQ/s320/tales_brawl3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBM5bq8tDBT2_oSter4wap4Br50DmL97ZinQFBkGLof9q5c65FIw0-efrCrAtoEXAddA_Q6DcxEQIuyWILuBqh1pwUlvOf3Ku1fxTdlGmJWeCTBjnWeHBLJZ4zkoVjgFbGeiAaL4HeCQ/s320/tales_brawl2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV08n8NckQ5NMRI6aJXI6D3tUinp9akF-NDRWHGDUjopji3ZPJbtMFUH4oFvYRsQ5-spPqhjmTB3C6xRYSfnWPhbf7z2BXyarOKxYu53onUS7fANTzMsHXtXrEHZRktRPgMBRwOJHTXzQ/s800/tales_brawl3.jpg", "comment_count": 2 }, { "title": ":: embury and the side-car ::", "url": "https://cocktailvirgin.blogspot.com/2011/08/embury-and-side-car.html", "published": "2011-08-03T10:12:00.003-04:00", "updated": "2019-07-14T20:07:09.588-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail", "brandy", "cointreau", "lemon juice" ], "ingredients": [ "1 part Brandy", "1 part Cointreau (Triple Sec)", "1 part Lemon Juice" ], "instructions": null, "body_text": "On Friday, my two talks were \"Who's Your Daddy? A Mai Tai Paternity Test\" and \"David Embury and The Fine Art of Mixing Drinks.\" For the former, it is easier for me to refer you to Beachbum Berry's\nRemixed\nbook (pages 64-72) and a brief summary in his\nblog\n; since I am not a Tiki historian, I will not attempt to do the talk any justice or reword Berry's written efforts. For the latter, it would also be easy to refer you to David Embury's\nThe Fine Art of Mixing Drinks\n, for presenter Robert Hess did not stray too far from the facts laid out in the book itself; however, Hess' analysis and focus on certain points seemed like it would make for an interesting post without the need to relate the entirety.\nOne reason Hess did not stray too far is that very little is remembered about Embury. The basics like how he was born in 1886, graduated from Cornell and then Columbia Law School in 1908 and 1916, respectively, published the book in 1948, and died in 1960 are recalled in his obituary. Moreover, we do know through\nBrian Rea\nthat Embury did frequent bars but that he was a lousy tipper. Hess attributed the impetus for the book to be Embury being fed up with the state of post-Prohibition bartending and he set about to change that (apparently, not through positive reinforcement via generous gratuity). Intriguingly, he was not a bartender save for one at his home and parties, but he was a consumer and an opinionated one at that. The book is more of a opinionated tome than a recipe book, although there is no shortage of recipes in the book.\nBeside sharing his views on the purpose of a cocktail, the basic components, why the best ingredients should be used, and glassware selections, he described a lot about how cocktails are constructed by analyzing 6 basic cocktails: the Martini, Manhattan, Old Fashioned, Daiquiri, Side Car, and oddly the Jack Rose. Of these 6, Hess chose the Side Car to focus on in a liquidy sense. Embury described the Side Car as, \"This cocktail is the most perfect example of a magnificent drink gone wrong. It was invented by a friend of mine at a bar in Paris during World War I... Unfortunately, however, the proportions are usually stated as equal parts of lemon juice, Cointreau, and brandy. This may not be a bad formula for a midafternoon drink, but for an aperitif it is simply horrible because of its sickish sweetness.\" Backtracking for a moment, part of Embury's 6 points of \"What, then, is a cocktail?\" is that it must whet the appetite, not dull it; therefore, anything \"over-sweetened, over-fruit-juiced, over-egged, and over-creamed\" ruffled his feathers. Clearly, the cocktail has more uses and times to imbibe it than the ones Embury stressed. But his belief that it \"must have sufficient alcoholic flavor... yet must not assault the palate with the force of an atomic bomb\" becomes apparent when you look at his preferred proportions.\nSide-Car Cocktail\nfrom\nHarry's ABC of Mixing Cocktails\n1 part Brandy\n1 part Cointreau (Triple Sec)\n1 part Lemon Juice\nSide Car De Luxe\nfrom Embury's\nThe Fine Art of Mixing Drinks\n8 part Cognac or Armagnac\n1 part Cointreau of Triple Sec\n2 part Lemon Juice\nSidecar\nas served at the Robert Hess household\n4 part Brandy\n2 part Cointreau\n1 part Lemon\nThese were the three recipes Hess proffered and he did not cover the sugared rim that is commonly associated with the drink today. Not only is the sugared rim not in the original, Embury insisted that the drink received no decoration save for a twist of lemon if desired. Hess related his initial struggles with the Sidecar recipes he found for they called for bottled sour mix, and the resultant drinks were quite unsatisfying to him. And perhaps quite unsatisfying for Embury which motivated him to write his book.\nAs a laboratory example, Hess had the cocktail apprentices mix up each one of the three Sidecar recipes above for the room. While I preferred the equal parts one for it has the proper balance of citrus to liqueur for my tastes (albeit light on the brandy notes), most people seemed to share Hess' sweet tooth and preferred his recipe. Very few people selected Embury's tarter version; however, tart drinks stimulate salivation and help prepare the body for a meal. Given Embury's predilection for preprandial drinks, his tarter formula makes sense. Also note that Embury's recipe is a hefty slug of brandy with the orange liqueur and lemon acting strictly as minor modifying ingredients; Embury believed that the spirit should be 50% or more of the total volume, although here it is closer to 73%.\nTwo interesting points where brought forth. The first came by way of Audrey Saunders who pointed out that not every ratio of sweet to sour will work for each drink; at the Pegu Club, they experimentally test each brand of Cognac to find the proportions that worked to achieve their preferred balance. The second came by way of the audience. The audience did propose their favorite recipes such as 1:1:3/4 and 3:2:1 (brandy:triple sec:lemon); however, one person mixed the original, Embury, and Hess recipes in equal parts and declared it his favorite. So what was it?\nSince each recipe can be summed up as 3, 11, and 7 parts, and each is a prime number, using a common denominator of 231 and taking the average was the answer:\nBrandy : Triple Sec : Lemon\n77 : 77 : 77\nOriginal\n168 : 21 : 42\nEmbury\n132 : 66 : 33\nHess\n2.48 : 1.08 : 1\nAverage\nInterestingly, this matched my preference for equal parts of triple sec to lemon juice. Moreover, if you were in Boston and requested a Sidecar at Eastern Standard and at Drink, this recipe would be between Eastern's 2:1:1 and Drink's 2:1/2:1/2 structures with this average being closer to Eastern's.\nClearly, I cannot do Embury's\nThe Fine Art of Mixing Drinks\nor Hess' 90 minute talk proper justice in a blog post, so I recommend reading the book. While originals and out-of-print reprints are still around, Muddle Puddle Books has re-printed it with an introduction, not surprisingly, written by Robert Hess and Audrey Saunders. Amidst the aspects that may raise your ire are a lot of good words of wisdom. Furthermore, the book is perhaps one of the first treatises on the classifications of drinks and how to manipulate them to roll your own recipe creations.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s320/Tales_Fred_NOLA_2011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 4 }, { "title": "the pink pout", "url": "https://cocktailvirgin.blogspot.com/2011/08/pink-pout.html", "published": "2011-08-03T15:44:00.004-04:00", "updated": "2017-08-18T11:52:18.243-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Rachel Sergi", "source": "Jack Rose", "year": null }, "categories": [ "*talesofthecocktail", "bitters (mole)", "creme de cassis", "lemon juice", "pisco" ], "ingredients": [ "1 3/4 oz Macchu Pisco La Diablada Pisco", "1/4 oz Boudier Crème de Cassis", "1/2 oz Peach Juice", "1/4 oz Lemon Juice", "3 dash Chocolate Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with freshly grated dark chocolate.", "body_text": "1 3/4 oz Macchu Pisco La Diablada Pisco\n1/4 oz Boudier Crème de Cassis\n1/2 oz Peach Juice\n1/4 oz Lemon Juice\n3 dash Chocolate Bitters\nShake with ice and strain into a cocktail glass. Garnish with freshly grated dark chocolate.\nOn Saturday at Tales, I visited \"The Sexuality of Pisco Varietals - The Art of Pisco Blending\" tasting room which was less of a typical tasting room and more of a free seminar. Peruvian law allows eight grape varietals to be used in pisco production, and the Peruvian farmers classify each of the grapes in colorful, but not X-rated sexual terms. Here are a handful of these descriptors:\nQuebranta grape - the Macho man\nMoscatel grape - the Sofia Loren\nTorontel grape –the Metrosexual\nItalia grape – the 15 year old coquettish girl that wears a lot of perfume\nMollar Grape - the Dandy\nOne of the drinks served was Eastern Standard's Kevin Martin's\nCarnivale\nthat I had written about when one his fellow bartenders made me the drink. Another was from Rachel Sergi of the Jack Rose in Washington, D.C. Her drink, the Pink Pout, utilized Macchu Pisco's La Diablada Pisco that is a combination of a Quebranta as a base nonaromatic and Moscatel and Italia for aromatics. The Pink Pout worked great as a name as the aromatic grapes put the drink in the realm of Sofia Loren and the 15 year old coquettish girl.\nThe Pink Pout began with a chocolate and peach aroma. The fruity sip presented berry and lemon flavors, and the swallow continued on with peach and chocolate bitters notes along with the pisco brandy. Indeed, I was quite impressed at how well the peach and chocolate flavors blended together and worked to complement the pisco here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6NoLc9Gk7iaSfqJrVk9SlXn0TsSF23hMqe9AF23MOoUAiXkMjnCbyuj_24gWVMaA1vp2lrYgVWbRlLURDHnnFDf2RhvBuMY3cPRcA_gAdJbSXZYByVOqxj1BVmnlC8oRRhMl2L6XFxQ/s320/tales_pisco.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6NoLc9Gk7iaSfqJrVk9SlXn0TsSF23hMqe9AF23MOoUAiXkMjnCbyuj_24gWVMaA1vp2lrYgVWbRlLURDHnnFDf2RhvBuMY3cPRcA_gAdJbSXZYByVOqxj1BVmnlC8oRRhMl2L6XFxQ/s800/tales_pisco.jpg", "comment_count": 0 }, { "title": "souracher", "url": "https://cocktailvirgin.blogspot.com/2011/08/sourarcher.html", "published": "2011-08-03T16:37:00.004-04:00", "updated": "2017-08-18T11:50:53.647-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Dave Shenaut", "source": "Teardrop", "year": null }, "categories": [ "*talesofthecocktail", "campari", "ginger beer", "lime juice", "simple syrup", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse 100 Rye", "3/4 oz Carpano Antica Sweet Vermouth", "3/4 oz Campari", "3/4 oz Lime Juice", "1/2 tsp Rich Demerara Syrup (2:1)" ], "instructions": "Shake with ice and strain into a highball glass filled with fresh ice. Top with Fentiman's Ginger Beer, add a straw, and garnish with a lime wheel.", "body_text": "3/4 oz Rittenhouse 100 Rye\n3/4 oz Carpano Antica Sweet Vermouth\n3/4 oz Campari\n3/4 oz Lime Juice\n1/2 tsp Rich Demerara Syrup (2:1)\nShake with ice and strain into a highball glass filled with fresh ice. Top with Fentiman's Ginger Beer, add a straw, and garnish with a lime wheel.\nSaturday evening during Tales was the\nImbibe Magazine\nhappy hour that featured Citizen-Worcester's Dave Delaney and Teardrop's Dave Shenaut serving up the winning and runner up cover drinks, respectively. Unfortunately, Delaney's Charentes Shrub ran out before I got there; however, luckily Shenaut still had enough ingredients to make me his Souracher.\nThe Souracher's lime wheel garnish contributed greatly to the drink's aroma. Next, the sip was a combination of grape and lime flavors, and this was chased by rye and Campari on the swallow with a lingering ginger zing. Overall, the Souracher was a refreshing drink that was much like a citrus-ginger\n1794\nhighball.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s320/Tales_Fred_NOLA_2011.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9ckMOAR5FHaWJpA4Aa5RwCkdWBOJYaXiyT_U1EcDOblicD-J240Ym5visJYjrMyNc5zWvoXe7U25R0J4VFYBDgeWberoli9cLWPP0-VAUXEkaBXNS6iVeM3MHPvTeS1inplLH4IuRUY/s320/tales_shenaut.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS3gz0S3Dyba517292237k5eLhmJoxrgpAN7CYiSkn5ShvX51j0W9WqXMK6X1dwayeOiHQOO9FWnuEALDXxQRn6wn-mwtudUnAhKMRcCU1b1Pp0MLWrYJFP2PnGEVTdeM9QX8tzqgXg/s800/Tales_Fred_NOLA_2011.jpg", "comment_count": 0 }, { "title": "irma la douce", "url": "https://cocktailvirgin.blogspot.com/2011/08/irma-la-douce.html", "published": "2011-08-04T15:31:00.005-04:00", "updated": "2017-08-18T11:49:00.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "the ladies of LUPEC Boston", "source": "Little Black Book of Cocktails", "year": 2007 }, "categories": [ "chartreuse (green)", "gin", "grapefruit juice", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "1/2 oz Green Chartreuse", "1/2 oz Cucumber Juice (*)", "1/2 oz Lemon Juice", "1/2 oz Grapefruit Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. While the book lists no garnish, a cucumber wheel would do no harm.", "body_text": "1 1/2 oz Hendrick's Gin\n1/2 oz Green Chartreuse\n1/2 oz Cucumber Juice (*)\n1/2 oz Lemon Juice\n1/2 oz Grapefruit Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass. While the book lists no garnish, a cucumber wheel would do no harm.\n(*) Peel, blend and pass through a sieve. Muddling instead of blending will work, albeit less efficiently.\nWhen I got back from Tales of the Cocktail, my garden was in full swing. Back in May as I planted my cucumber seedlings, I was hoping that the crop would be good enough this year to make a certain cucumber-based drink a common occurrence. That recipe is the Irma La Douce which was created by the ladies of LUPEC Boston for their Chartreuse event at Green Street back in 2007. The drink was named after a movie starring Shirley MacClaine where she played a Parisian prostitute who wore bright green stockings. With Green Chartreuse and cucumber juice to work the theme, the recipe was a smash hit that night and we have made it several times since. Luckily, the ladies published it in their\nLittle Black Book of Cocktails\nso we have access to it on our shelves.\nThe Irma La Douce's aroma was a combination of the cucumber and Green Chartreuse; the former's fresh vegetal notes transitioned well into the liqueur's herbal ones. The sip was a gentle citrus flavor that was softened greatly by the cucumber and simple syrup, and the swallow contained the botanical complexity of the gin and Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXpAvSq5qN9NzSMn8x7N_GcIba0DcGUJGHqMF1mROy_BrAt-tVqT_9dvKeHPCQXLYYtY9AFXSHds-oOR7k1SPD7bSsk8QNV4ixqNwtijQVDZeggbgg_iys8tQdBFqbj5MrLGtunOqM5Q/s320/shirleymaclaine.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlALF52rW2CcKuFAu7qFpv4jzH3KHycS3AzBJGYlsgt6xTu7BCARn6ZOAS03pvr-njgSCR8n_KyX9pc4Uz03-QjUG6IzQvhkoNQGn_2PcNIPYqc0Ke3i4bUg-M_WpjsMBZ-pdfCYTlDU/s320/irmaladouce245.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXpAvSq5qN9NzSMn8x7N_GcIba0DcGUJGHqMF1mROy_BrAt-tVqT_9dvKeHPCQXLYYtY9AFXSHds-oOR7k1SPD7bSsk8QNV4ixqNwtijQVDZeggbgg_iys8tQdBFqbj5MrLGtunOqM5Q/s800/shirleymaclaine.jpg", "comment_count": 0 }, { "title": "chocolate daisy", "url": "https://cocktailvirgin.blogspot.com/2011/08/chocolate-daisy.html", "published": "2011-08-04T16:11:00.003-04:00", "updated": "2017-08-18T11:46:58.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "The Art of Making a Cocktail", "year": 1927 }, "categories": [ "brandy", "lemon juice", "port (ruby)", "raspberry syrup" ], "ingredients": [ "1/2 glass Spanish Brandy (1 oz Pedro Domecq Fundador Solera Reserva)", "1/2 glass Port Wine (1 oz Taylor Fladgate Ruby)", "1/3 glass Raspberry Syrup (2/3 oz)" ], "instructions": "Shake with ice and strain into a glass filled with chipped ice. Garnish with fruit.", "body_text": "Juice of a Lemon (3/4 oz Lemon (*) Juice)\n1/2 glass Spanish Brandy (1 oz Pedro Domecq Fundador Solera Reserva)\n1/2 glass Port Wine (1 oz Taylor Fladgate Ruby)\n1/3 glass Raspberry Syrup (2/3 oz)\nShake with ice and strain into a glass filled with chipped ice. Garnish with fruit.\n(*) \"Lemon\" in the Caribbean generally means lime (same word), but I figured lemon would go better with brandy and port than lime would. Lime is more traditional though.\nOne of the books I purchased at Tales of the Cocktail was\nThe Art of Making a Cocktail\n, a 1927 Cuban cocktail book reprinted by Mixellany. On a first pass, the Chocolate Daisy stood out as a good place to start. Here the name has as much to do with cacao products as the classic\nCoffee Cocktail\ndoes with a cup of joe; however, both of them have a base of brandy and port which can mix to create a brownish hue. While Daisies are a well-established class of syrup- or liqueur-sweetened Sours, there is a Chocolate Daisy plant that was discovered in the early 1800s in Texas and northern Mexico. Jean-Louis Berlandier, the French-Swiss physician and botanist who discovered it, named it after the chocolate odor that is released when the petals are plucked from the flower head. Instead of that aroma, the drink proffered a brandy and port one that included the orange slices that we used a garnish. The port's grape notes continued on in the sip along with the lemon, and the raspberry appeared on the swallow along with some dryness from the brandy's barrel aging. In retrospect, the raspberry would have worked well enough with lime to overcome my lemon-brandy pairing bias, but either way, this drink recipe will be tasty.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfW3cbCsHvE5dA-w8vBkrvVTwcSWuhnODxzGbUaEkVAPymrzM7zo86O1mqsdICXiSFxHz7jlAKS5z7zS8RDKfmDaVVSnKiEdpfYqZBhHGXSgPoaiz_J6jKcakq0bIq56Uc1vtkHyEvMQ/s320/chcolatedaisy247.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfW3cbCsHvE5dA-w8vBkrvVTwcSWuhnODxzGbUaEkVAPymrzM7zo86O1mqsdICXiSFxHz7jlAKS5z7zS8RDKfmDaVVSnKiEdpfYqZBhHGXSgPoaiz_J6jKcakq0bIq56Uc1vtkHyEvMQ/s800/chcolatedaisy247.jpg", "comment_count": 2 }, { "title": "::weekly dig::", "url": "https://cocktailvirgin.blogspot.com/2011/08/weekly-dig.html", "published": "2011-08-05T08:55:00.003-04:00", "updated": "2019-07-14T20:06:02.970-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "Here is the column that appears in the\nWeekly Dig\nthis week; I was asked by LUPEC Boston's Kitty to fill in for their weekly column as they recovered from Tales (having a non-LUPEC writer is a yearly post-Tales of the Cocktail tradition for them). The recover part was pretty accurate for I wrote the copy on the flight back to Boston as Kitty was catching up on her sleep in the seat next to me. Since the magazine edited down my copy for print, here is the original. To read the print version, grab a copy of the magazine before next Tuesday, and when/if it appears\nonline\n, I will post the link. Apparently, I also garnered the DUDEPEC (the Unofficial Men's Auxiliary of LUPEC Boston) name of Screwdriver for my efforts.\nHow I Survived Tales\nAfter five straight days of imbibing in NOLA for Tales of the Cocktail, LUPEC is too hungover to write their column this week. They may even still be drunk. Fred of Cocktail Virgin steps in to fill the void.\nTales of the Cocktail is a yearly epic, week-long drinking festival of sorts held in New Orleans with formal talks and events as well as informal bars, parties, and dinners. This year was my third Tales experience, but it was the first without my wife Andrea. Beside not having my best drinking buddy and dining companion, I was a little concerned for she is my temperance movement – note that is not capital 't' Temperance but a force that keeps things in check. In traveling alone, I would be faced with a week of practically free flowing booze often starting as early as 9 in the morning and going until 4 at night. Each drink was \"tomorrow's hangover\" and getting blotto meant that you might miss out on some cool events the next day (beside the other trouble you can get yourself into that night).\nSetting goals was the best way for me to deal with the chaos, such as making it to every event I signed up for no matter how early or late it was. Also, deciding on a pace more akin to a slow marathon versus a series of fast sprints was key. While I do not doubt that one bartender friend had a great time the night I spotted him on Bourbon Street where he was unable to stay on the mechanical bull for more than a few seconds each time on the gentlest of settings, there were other bartenders who must have paced themselves for they were up and looking fresh as I passed by them to get my daily corpse-reviving breakfast at 8am (after going to bed only a handful of hours before).\nSo traveling alone reminded me that drinking semi-responsibly can definitely still be rather fun, spontaneous, and memorable. And if you find yourself, say getting lost going to the Old Absinthe House despite having your smart phone's GPS map loaded up, you are better off going to bed instead of getting that nightcap or two. However, I am reminded of a quote that I can paraphrase as, \"I feel bad for people who don't drink; all their stories end with '...and then I went to bed early'.\")\nHere is a good summer time recipe from a Tales tasting room on Pisco, a South American grape brandy that is making a resurgence in recipes:\nHere I posted the recipe for Rachel Sergi's\nPink Pout", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegV3EdI8f7TsCsh5WvDoc84FNQjZQlM4cib9PJY11rbCUhB8DNyommtwVuhKQpxFjoG6pVK8ukjUQB39kqFdE8PVZXF6MSNqnELAyG_pTfICvzQ7bIfU0ZScIiUuiJWufIyRnBhQFGRM/s320/dig.png" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegV3EdI8f7TsCsh5WvDoc84FNQjZQlM4cib9PJY11rbCUhB8DNyommtwVuhKQpxFjoG6pVK8ukjUQB39kqFdE8PVZXF6MSNqnELAyG_pTfICvzQ7bIfU0ZScIiUuiJWufIyRnBhQFGRM/s800/dig.png", "comment_count": 0 }, { "title": "[the lizzie asher]", "url": "https://cocktailvirgin.blogspot.com/2011/08/lizzie-asher.html", "published": "2011-08-05T19:14:00.004-04:00", "updated": "2017-08-18T11:42:55.233-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "apricot liqueur", "creme de violette", "egg white", "ginger beer", "lemon juice", "pisco" ], "ingredients": [ "2 oz Macchu Pisco", "1 oz Lemon Juice", "1/2 oz Apricot Liqueur (3 Rothman & Winter:1 Marie Brizard Apry)", "1/2 oz Crème Yvette", "1 Egg White" ], "instructions": "Shake once without ice and shake again with ice. Strain into a highball glass and top with 2 oz of ginger beer. Twist an orange peel over the top and add a straw.", "body_text": "2 oz Macchu Pisco\n1 oz Lemon Juice\n1/2 oz Apricot Liqueur (3 Rothman & Winter:1 Marie Brizard Apry)\n1/2 oz Crème Yvette\n1 Egg White\nShake once without ice and shake again with ice. Strain into a highball glass and top with 2 oz of ginger beer. Twist an orange peel over the top and add a straw.\nLast week when we went to Lineage for dinner, bartender Ryan Lotz had a pisco drink he wanted to make for me. Apparently, a gentleman came into the bar the day before and asked for a pisco drink for he heard pisco was the next big thing. Ryan suspected that he had read the article in\nTheFeast\nwhere I made that comment about the spirit; alternatively, he could have heard that it was Peru's National Pisco Day (July 28th). Since Ryan knew that pisco and apricot brandy are a great pairing, he bolstered the combination with berry and floral notes using Crème Yvette in an egg white-based Daisy (or Buck).\nThe drink began with an aroma of orange from the twist and apricot from the liqueurs. Next, the sip started out as a lemon and berry flavor that was followed by the apricot and pisco notes on the swallow. Over successive swallows, the ginger zing grew in prominence. Moreover, later in the drink, the Yvette's berry flavors shifted to the swallow along with the apricot, and its violet note became stronger on the finish. Overall, this highball was a rather tasty and very aromatic drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3BO-b30HvGWuI4eeCZhb73rsac2T4LUu6_Vr0CmpGTvbFYl-g0JNMipc5SSbH1m_MJHB2_QwAXoQ4N7qfEBBy4FqsDJH7ltYPTLDbS7Zmya1xqFhnSOnA8BDMax3TQHNcX1vma8-Xek/s320/flordelineage248.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3BO-b30HvGWuI4eeCZhb73rsac2T4LUu6_Vr0CmpGTvbFYl-g0JNMipc5SSbH1m_MJHB2_QwAXoQ4N7qfEBBy4FqsDJH7ltYPTLDbS7Zmya1xqFhnSOnA8BDMax3TQHNcX1vma8-Xek/s800/flordelineage248.jpg", "comment_count": 0 }, { "title": "bitter roots", "url": "https://cocktailvirgin.blogspot.com/2011/08/bitter-roots.html", "published": "2011-08-06T19:37:00.003-04:00", "updated": "2017-08-18T11:41:52.023-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chris Frankel", "source": "Anvil", "year": null }, "categories": [ "beer", "bitters (Angostura)", "cynar", "honey", "madeira", "rum" ], "ingredients": [ "1 oz Cynar", "3/4 oz Jamaican Rum (Smith & Cross)", "3/4 oz Madeira (Blandy's 5 Year Verdelho)", "1 tsp Honey Syrup (3:1)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Top with 1 oz India Pale Ale (Sierra Nevada Beer Camp #29 Double IPA), stir gently, and garnish with an artichoke leaf (optional).", "body_text": "1 oz Cynar\n3/4 oz Jamaican Rum (Smith & Cross)\n3/4 oz Madeira (Blandy's 5 Year Verdelho)\n1 tsp Honey Syrup (3:1)\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass filled with fresh ice. Top with 1 oz India Pale Ale (Sierra Nevada Beer Camp #29 Double IPA), stir gently, and garnish with an artichoke leaf (optional).\nLast Saturday, I spotted the Bitter Roots in the most recent\nImbibe Magazine\n. With the Madeira, rum, honey, and a beer float, it reminded me of the\nPort of Funchal\nand\nOld Trousers\n. Moreover, this combination plus Cynar seemed like a definite win. Therefore, we decided to give this drink created by Chris Frankel of the Anvil in Houston a go.\nWhile I opted for the pungent and flavorful Smith & Cross Rum, I later found a tweet that stated that the Anvil used Appleton Estate in theirs. The Bitter Roots' aroma was dominated by the beer and Jamaican rum. The sip was rather rich on the tongue and contained a bounty of honey, grape, and malt notes. Next, the Madeira and Cynar paired well, and the Smith & Cross flavor finished out the swallow. Indeed, Madeira's sharp oxidized notes, the IPA's hops, and the Angostura Bitter' spice donated an intriguing degree of complexity on the swallow to this delightfully herbal and funky drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24b_NVjztbv9C4WJVML17WymKkdz7uaBnvRyKO5kGQ121sAXeBN7CPhVNaSIL0I2_E5_6zp-NU3Ru823IAGvtcWlSb07xYwCn6xiGJQl4rcYEa2hVSvWMRVedNisc-tukTd0EASce5ws/s320/bitterroots250.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24b_NVjztbv9C4WJVML17WymKkdz7uaBnvRyKO5kGQ121sAXeBN7CPhVNaSIL0I2_E5_6zp-NU3Ru823IAGvtcWlSb07xYwCn6xiGJQl4rcYEa2hVSvWMRVedNisc-tukTd0EASce5ws/s800/bitterroots250.jpg", "comment_count": 1 }, { "title": "emerald city", "url": "https://cocktailvirgin.blogspot.com/2011/08/emerald-city.html", "published": "2011-08-08T14:50:00.004-04:00", "updated": "2017-08-18T11:40:35.518-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Troy Tindal", "source": "Prairie Ale House", "year": null }, "categories": [ "chartreuse (green)", "gin", "lime juice", "orgeat" ], "ingredients": [ "2 oz Tanqueray Ten Gin (regular Tanqueray)", "3/4 oz Orgeat (Trader Tiki/BG Reynolds)", "1/2 oz Lime Juice", "1/4 oz Green Chartreuse", "1/4 Granny Smith Apple", "5-6 Mint Leaves" ], "instructions": "Muddle apple, mint, orgeat, and lime juice. Add rest of ingredients and ice. Shake and double strain into a cocktail glass. Garnish with an additional mint leaf.", "body_text": "2 oz Tanqueray Ten Gin (regular Tanqueray)\n3/4 oz Orgeat (Trader Tiki/BG Reynolds)\n1/2 oz Lime Juice\n1/4 oz Green Chartreuse\n1/4 Granny Smith Apple\n5-6 Mint Leaves\nMuddle apple, mint, orgeat, and lime juice. Add rest of ingredients and ice. Shake and double strain into a cocktail glass. Garnish with an additional mint leaf.\nThe other drink we made two Saturdays ago was the Emerald City that Gary Regan featured in his Ardent Spirits news letter. The drink was created by Troy Tindal of Minneapolis' Prairie Ale House, and after enjoying the Granny Smith-laden\nStarbird\n, I was definitely willing to give the Emerald City a try. To complement the crisp, green flavors of the apple, Troy utilized lime juice, mint, Chartreuse, and gin, and he softened it all with orgeat syrup.\nThe mint and Chartreuse were the notes that came out the strongest in the aroma. On the sip, the orgeat and lime mingled with the green apple, and the swallow contained the botanical notes of the mint, Chartreuse, and gin. The apple also appeared as a crispness on the swallow that worked well with the mint and Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOSiWqUK58J6D0pO2weAT4BJ5lptBVs2vMPCYpB_Y319rVybgbL2ADRIx-Vp0VX-yLTAOX4Smj2WAbj5xQy9Nkd4iGHK243TUi1Bwuam0BRgV7kSYEbAPSzKPwS18fjgEk3GlefoZwu8/s320/emeraldcity251.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOSiWqUK58J6D0pO2weAT4BJ5lptBVs2vMPCYpB_Y319rVybgbL2ADRIx-Vp0VX-yLTAOX4Smj2WAbj5xQy9Nkd4iGHK243TUi1Bwuam0BRgV7kSYEbAPSzKPwS18fjgEk3GlefoZwu8/s800/emeraldcity251.jpg", "comment_count": 0 }, { "title": "under the volcano", "url": "https://cocktailvirgin.blogspot.com/2011/08/under-volcano.html", "published": "2011-08-08T15:45:00.003-04:00", "updated": "2017-08-18T11:39:26.410-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kyle Davidson", "source": "Beta Cocktails", "year": null }, "categories": [ "chartreuse (yellow)", "cynar", "lime juice", "tequila" ], "ingredients": [ "2 oz Tesoro Añejo Tequila (1/2 Lunazul Reposado, 1/2 Espolon Reposado)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Tesoro Añejo Tequila (1/2 Lunazul Reposado, 1/2 Espolon Reposado)\n3/4 oz Lime Juice\n>1/2 oz Cynar\n>1/4 oz Yellow Chartreuse\n1/4 oz Agave Nectar\nShake with ice and strain into a coupe glass.\nBesides the 1927\nThe Art of Making a Cocktail\n, another book on my purchase list for Tales of the Cocktail this year was the new\nBeta Cocktails\nbook. Flipping through it, I noted that it was a reprint of some of old recipes found in the lawsuit-prone\nRogue Cocktails\nwith a good number of new ones. One of the novel ones that caught my eye was Under the Volcano created by Kyle Davidson; I was first introduced to Kyle's recipes through his\nArt of Choke\ntwo years ago. Moreover, I assumed that the drink was named after the 1947 novel since very little about this drink reminded me of volcanoes. I first heard of the book while browsing Ernest Hemingway titles on Amazon and it came up as a recommendation. The semi-autobiographical story relates the tale of an alcoholic British consul in Mexico on the Day of the Dead Celebration; the setting at least links the story to the drink's Mexican liquor base. Making this drink caused me to finally get around to ordering the book, so I will hold off on further description of it until after it arrives and I am done reading it. The recipe also calls for an añejo tequila which we sorely lacked; however, a few days later we picked up one from 7 Leguas so we would not be caught short again.\nThe Under the Volcano took the appearance of a Margarita with the orange liqueur subbed for the dark Cynar and light Yellow Chartreuse -- a combination that worked rather well in the\nPeralta\n. The drink greeted the nose with aged tequila aromas darkened by the Cynar liqueur. The bitter sweet lime flavor in the sip was joined by a buttery barrel note; finally, the swallow contained the tequila and a bitter, almost floral flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE92H-pz-aEqcMAB2-2Kla6AFJbd08WN87FEh29aZPbdLmwkVAH6LiDcY6_DcQD-FlC4hwcoqDs7QeKuUnYKMuYD7SPWlVFNY7JiTXWQLZqGFZxDRL9nC2CDzxQx0-yRZNFaqZP5sxfVA/s320/undervolcano254.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE92H-pz-aEqcMAB2-2Kla6AFJbd08WN87FEh29aZPbdLmwkVAH6LiDcY6_DcQD-FlC4hwcoqDs7QeKuUnYKMuYD7SPWlVFNY7JiTXWQLZqGFZxDRL9nC2CDzxQx0-yRZNFaqZP5sxfVA/s800/undervolcano254.jpg", "comment_count": 4 }, { "title": "alice in wonderland no. 2", "url": "https://cocktailvirgin.blogspot.com/2011/08/alice-in-wonderland-no-2.html", "published": "2011-08-09T15:24:00.005-04:00", "updated": "2017-08-18T11:38:15.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "chartreuse (yellow)", "lime juice", "maraschino", "tequila" ], "ingredients": [ "1 1/2 oz Strawberry-infused Tequila (*)", "3/4 oz Yellow Chartreuse", "3/4 oz Maraschino Liqueur", "1/2 oz Lime Juice", "5-6 Basil Leaves" ], "instructions": "Shake with ice and double strain into a cocktail glass. Garnish with a fresh basil leaf.", "body_text": "1 1/2 oz Strawberry-infused Tequila (*)\n3/4 oz Yellow Chartreuse\n3/4 oz Maraschino Liqueur\n1/2 oz Lime Juice\n5-6 Basil Leaves\nShake with ice and double strain into a cocktail glass. Garnish with a fresh basil leaf.\n(*) 2 part tequila, 1 part strawberry. Infuse for 4 weeks, strain, and bottle.\nTwo Mondays ago, Andrea and I ventured down to Estragon for their Spanish Sip night. The event was billed as a bar-stool voyage across the globe that featured ten original cocktails displaying some sort of Spanish influence around the world. The first one that caught my eye was the Alice in Wonderland No. 2 which reminded me of another drink tour, that of Charles H. Baker, Jr. The Alice in Wonderland No. 2 featured a strawberry-infused tequila that reminded me of Baker's\nTequila por Mi Amante\nthat he had in Mexico back in 1937. Bartender Sahil Mehta described the drink as \"A nod to Alice Waters and California's cornucopia of fresh produce, with a dash of the Hatter.\"\nThe Alice in Wonderland No. 2 began with a strawberry aroma that was supplemented by Maraschino and Yellow Chartreuse notes. The sip was a sweet fruity lime flavor that was followed by the strawberry, tequila, and Maraschino elements. Moreover, the Yellow Chartreuse paired up with the basil to provide a lingering herbal note at the end. When I let Andrea have a sip, she commented that it was \"one of the most polite tequila drinks I've ever had.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUncI7T275tk5MlyRNuT_f76j0k6pOrmX49znbCne6b8L4k6G9lOdzhOPI9UuDhBB7P0QU0E99FRCYSN2xmsTu9uGQG4jLLNS0lDm3s80HHVItwFsSjgPmfa_ZXh5iQA8iqwWhMj2UK0/s320/alice255.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUncI7T275tk5MlyRNuT_f76j0k6pOrmX49znbCne6b8L4k6G9lOdzhOPI9UuDhBB7P0QU0E99FRCYSN2xmsTu9uGQG4jLLNS0lDm3s80HHVItwFsSjgPmfa_ZXh5iQA8iqwWhMj2UK0/s800/alice255.jpg", "comment_count": 0 }, { "title": "1836-1839", "url": "https://cocktailvirgin.blogspot.com/2011/08/1836-1839.html", "published": "2011-08-09T16:21:00.003-04:00", "updated": "2017-08-18T11:37:01.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "apricot liqueur", "egg white", "lemon juice", "pisco" ], "ingredients": [ "2 oz Macchu Pisco", "1 oz Marie Brizard Apry", "1 oz Lemon Juice", "1 1/2 tsp Spanish Marmalade", "1 oz Egg White" ], "instructions": "Shake once without ice and once with; double strain into a rocks glass and add a straw.", "body_text": "2 oz Macchu Pisco\n1 oz Marie Brizard Apry\n1 oz Lemon Juice\n1 1/2 tsp Spanish Marmalade\n1 oz Egg White\nShake once without ice and once with; double strain into a rocks glass and add a straw.\nThe drink on Estragon's Spanish Sip menu that I ended the night with was a Pisco Sour variation called the 1836-1839. Bartender Sahil Mehta's description of the drink was, \"The perennial argument over who invented Pisco Sours might just have its roots in the war of 1836-1839. That argument may never be resolved but we think Peru and Chile could agree this is one delicious pisco cocktail!\" That conflict is often know as the War of the Confederation took place in Peru and pitted Peru and Bolivia against Chile, Argentina, and Peruvian dissidents.\nIn this drink, the simple syrup in the regular Pisco Sour was swapped for two fruity elements -- apricot liqueur and orange marmalade. Apricot and pisco have been shown to be a great pairing such as in the\nLinda Fiesta\nand Charles Baker's\nPisco-Apricot Tropical\n. In addition, marmalade can add an interesting citrus note and mouthfeel to drinks such as the\nl'Arc de Triomphe\nand\nJubilee Line\n. Here, the orange marmalade started its duty by contributing to the drink's aroma along with the apricot and pisco notes. Next, the sip was a light, smooth citrus flavor which was complemented by the apricot and pisco on the swallow. The aspect I was most impressed about was how well the marmalade and apricot flavors went together in this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZDm9b1E_29SYHlJPrLWaJQI0IKjZ0_xd3klXRxVKrGmuuDEB7GIBh-dTY4MgohHYaa_pqVk_7GRNSx3eGY_dyMRTO3MYcKWHrm4ADtxnOngduQEuqRfdVX2RbgRhSO7JBiF9A3dnHdo/s320/the1836_256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZDm9b1E_29SYHlJPrLWaJQI0IKjZ0_xd3klXRxVKrGmuuDEB7GIBh-dTY4MgohHYaa_pqVk_7GRNSx3eGY_dyMRTO3MYcKWHrm4ADtxnOngduQEuqRfdVX2RbgRhSO7JBiF9A3dnHdo/s800/the1836_256.jpg", "comment_count": 0 }, { "title": "jubilant", "url": "https://cocktailvirgin.blogspot.com/2011/08/12-booths-dry-gin-1-12-oz-beefeater-14.html", "published": "2011-08-10T15:16:00.004-04:00", "updated": "2017-08-18T11:35:54.012-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "J. Perosino", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "benedictine", "egg white", "gin", "lemon juice", "orange juice" ], "ingredients": [ "1/2 Booth's Dry Gin (1 1/2 oz Beefeater)", "1/4 Benedictine (3/4 oz)", "1/8 Lemon Juice (3/8 oz)", "1/8 Orange Juice (3/8 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass.", "body_text": "1/2 Booth's Dry Gin (1 1/2 oz Beefeater)\n1/4 Benedictine (3/4 oz)\n1/8 Lemon Juice (3/8 oz)\n1/8 Orange Juice (3/8 oz)\n1 Egg White\nShake once without ice and once with. Strain into a cocktail glass.\nTuesday last week, I flipped through the 1937\nCafé Royal Cocktail Book\nand spotted the Jubilant, an original created by UK Bartender's Guild member J. Perosino. The drink reminded me of egg white versions of the\nDaily Mail\nand the\nD.O.M. Cocktail\n. Once mixed, the Jubilant greeted me with an herbal and minty nose from the Benedictine and perhaps the gin. Next, the sip was a crisp orange and gin flavor, and the Benedictine appeared on the swallow. Curiously, the Benedictine came across more rounded than it usually does perhaps due to the smoothing effects of the orange juice and egg white components.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9qu0pdoQzul9EDSTuNdG_jUD5i7YJydEABKzWZs8icluHL8CZ9R2nSK_jC8KZFPJBz8K50DQeqtpLUcp3bn6Bp5f0Z50ej3XRcRpoAhDwVuf-8Ovk8NimKhv4b8rTXgAr9YjbV5JS0k/s320/jubilant258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9qu0pdoQzul9EDSTuNdG_jUD5i7YJydEABKzWZs8icluHL8CZ9R2nSK_jC8KZFPJBz8K50DQeqtpLUcp3bn6Bp5f0Z50ej3XRcRpoAhDwVuf-8Ovk8NimKhv4b8rTXgAr9YjbV5JS0k/s800/jubilant258.jpg", "comment_count": 0 }, { "title": "the alderman's punch", "url": "https://cocktailvirgin.blogspot.com/2011/08/aldermans-punch.html", "published": "2011-08-10T16:01:00.004-04:00", "updated": "2017-08-18T11:24:20.784-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Gentleman's Table Guide", "year": 1871 }, "categories": [ "*hot", "brandy", "curacao", "lemon juice", "rum", "tea" ], "ingredients": [ "1 pint Hot Green Tea (4 oz)", "1/2 pint Brandy (2 oz Pedro Domecq Fundador Solera Reserva)", "1/2 pint Rum (2 oz Plantation 5 Year Barbados)", "1 wineglass Curaçao (1/2 oz Senior's Curaçao of Curaçao)" ], "instructions": null, "body_text": "1 pint Hot Green Tea (4 oz)\n1/2 pint Brandy (2 oz Pedro Domecq Fundador Solera Reserva)\n1/2 pint Rum (2 oz Plantation 5 Year Barbados)\n1 wineglass Curaçao (1/2 oz Senior's Curaçao of Curaçao)\nJuice 2 Lemons (3/4+ oz)\nPeel of 1 Lemon (1/4)\nPowdered Sugar to taste (3/4 oz Simple Syrup)\nA 6d Pot of Red Currant or Guava Jelly (~1 oz Guava Jelly)\nIf the punch is too strong, add more tea.\nTo make this punch, I boiled water and added the tea bag and lemon peel. After a few minutes, I added the guava jelly cube (very pectin-rich) to melt it in the warm tea infusion. After removing the tea bag, I added the rest of the ingredients, shook without ice, and double strained into a pair of punch cups (the full-sized recipe would make about 8 punch cups worth). Since no secondary heating step was suggested, I served this punch lukewarm. I also could not determine how much jelly could be purchased for that amount of money back in 1871 (unless 'd' is a volume such as a fluid drachm or dram (1/8 oz)).\nWhen I spotted the Alderman's Punch in the\nGentleman's Table Guide\nfrom 1871, it seemed rather delightful with the split base spirit of rum and brandy spiced with green tea. However, when I spied the guava jelly in the ingredients list, I was immediately sold. Indeed, this recipe would make great use of the jelly I bought a few months ago to make Jerry Thomas'\nBarbadoes Punch\n. After parsing through the recipe and mixing up a batch, I was quite pleased with how the guava entered the aroma along with the Barbados rum. The guava next appeared in the sip where it joined the lemon in a sweet but sharp citrus flavor. The jelly also donated a luxurious mouthfeel on the sip from its high pectin content. Finally, the rum, brandy, and green tea notes rounded out the swallow. Moreover, the punch had an interesting spice note to it that I could not place, but I presumed it was from the warmed spirits.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaIVfGjsaDLuQ00MXSmSKi3PjsF0DgQYIZ2l1KtAlT0SxA5xcX1Lb972rGCe2WkofdkVYHfQkSz3Kf-6MZJs0EvXuhLPFW8Bh3YMl_yEpmPNa-T2RPCgDiB-0kUo4Q6-OdZjfmBtOxcE/s320/alderman260.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaIVfGjsaDLuQ00MXSmSKi3PjsF0DgQYIZ2l1KtAlT0SxA5xcX1Lb972rGCe2WkofdkVYHfQkSz3Kf-6MZJs0EvXuhLPFW8Bh3YMl_yEpmPNa-T2RPCgDiB-0kUo4Q6-OdZjfmBtOxcE/s800/alderman260.jpg", "comment_count": 0 }, { "title": "august cup", "url": "https://cocktailvirgin.blogspot.com/2011/08/august-cup.html", "published": "2011-08-11T15:31:00.004-04:00", "updated": "2017-08-18T11:23:20.537-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "beer", "curacao", "madeira", "maraschino" ], "ingredients": [ "1/2 inch slice Cucumber (peel and all)", "1 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1 oz Madeira (Blandy's 5 Year Verdelho)", "1 bsp Maraschino (1/8 oz Luxardo)", "1 bsp Curaçao (1/8 oz Senior's Curaçao of Curaçao)" ], "instructions": "Muddle the cucumber. Add rest of ingredients and ice, shake, and double strain into a highball filled with ice. Top with 2 oz of wheat beer (Sierra Nevada Beer Camp Weizenbock). A pale ale would make a decent substitution here.", "body_text": "1/2 inch slice Cucumber (peel and all)\n1 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1 oz Madeira (Blandy's 5 Year Verdelho)\n1 bsp Maraschino (1/8 oz Luxardo)\n1 bsp Curaçao (1/8 oz Senior's Curaçao of Curaçao)\nMuddle the cucumber. Add rest of ingredients and ice, shake, and double strain into a highball filled with ice. Top with 2 oz of wheat beer (Sierra Nevada Beer Camp Weizenbock). A pale ale would make a decent substitution here.\nLast week for Mixoloseum's Thursday Drink Night, the theme was \"\nsparkling\n.\" With my garden providing cucumber, mint, borage, and other ingredients often used in 19th century Cups, I was drawn to creating my own recipe in this vein. The classic Cup style not only makes good use of these garden botanicals but provides a lot of refreshment for hot summer nights. Originally, I was going to make a drink using soda water; however, the water bottles for the Soda Stream were still warm and un-carbonated, so I opted to shape the drink around beer as my chosen sparkler for the theme. Given my interest in\nbeer cocktails\n, people in the Mixoloseum chatroom were not surprised when I went the malt and hops route.\nFor a name, I called it the August Cup partly to reflect the seasonality of the cucumber. The other part was to reflect some of the names of mid-1800's drinks such as the\nGrace\nand Loving Cups by using the virtue of being august. Once mixed, the August Cup presented a malt and fresh cucumber aroma. The beer's malt and carbonation shone through on the sip, and its hops provided spice on the swallow. The swallow also contained a robust cucumber flavor along with hints of the Maraschino and Madeira.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJ5TgcpbtGVAQ3fpeYnvMMx8CKZAazc8IL8tGbRiPyIORsGoq7YtYbf_odjiv0Eogso_bVMq45qgmWUHWNFz3qeJWk0GjbZztFCYXDrQgZ2l1B8O5HrawPHTf6XnMv_fP7csh7Rvoqjg/s320/augustcup262.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJ5TgcpbtGVAQ3fpeYnvMMx8CKZAazc8IL8tGbRiPyIORsGoq7YtYbf_odjiv0Eogso_bVMq45qgmWUHWNFz3qeJWk0GjbZztFCYXDrQgZ2l1B8O5HrawPHTf6XnMv_fP7csh7Rvoqjg/s800/augustcup262.jpg", "comment_count": 0 }, { "title": "moulin rouge", "url": "https://cocktailvirgin.blogspot.com/2011/08/moulin-rouge.html", "published": "2011-08-11T16:10:00.003-04:00", "updated": "2017-08-18T11:21:30.456-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (Angostura)", "cointreau", "creme de violette", "gin", "vermouth (dry)" ], "ingredients": [ "2/3 Plymouth Gin (2 oz Knockabout)", "2 dash Crème Yvette (3/8 oz, 3 barspoon (*))", "1 dash Cointreau (1/8 oz, 1 barspoon (*))", "2 dash Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Plymouth Gin (2 oz Knockabout)\n2 dash Crème Yvette (3/8 oz, 3 barspoon (*))\n1 dash Cointreau (1/8 oz, 1 barspoon (*))\n2 dash Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\n(*) Perhaps 1/4 oz each for the two liqueurs might work better.\nLast Friday, when I opened up\nPioneers of Mixing at Elite Bars: 1903-1933\n, I decided to tackle one of the many recipes that was a base spirit plus a series of dashes by assigning specific volumes to those dashes. Previously, I had been avoiding these recipes since they were either vague as to proportions or appeared more like a jigger of spirit with only a small degree of flavor modifiers added. For a target, I selected the Moulin Rouge since the gin and Crème Yvette seemed appealing. In envisioning the proportions, I imagined the drink to be a gin-based\nBrooklyn\n, but I increased the ratio of Crème Yvette to Cointreau from the equal parts Maraschino to Amer Picon ratio in the Brooklyn. In retrospect, the equal parts (2:1/2:1/4:1/4) would have worked better especially as the drink got warmer.\nWhile named after the French nightclub in the Pigalle quarter of Paris, the red hue imparted from the Crème Yvette and Angostura Bitters did not hurt the naming convention. The Moulin Rouge on CocktailDB has a similar color imparted from the combination of sloe gin, sweet vermouth, and Angostura Bitters (**); however, I could not see myself being drawn to that recipe in the same way. This Moulin Rouge began with a berry aroma from the Crème Yvette. Next, the Cointreau helped to give the sip a sweet orange flavor, and the swallow proffered a herbal and slightly bitter combination of gin, vermouth, and violet notes. The Moulin Rouge was delightful to drink when it was cold; however, it got a bit sharper as it warmed up which is why the 1/4 oz each Crème Yvette and Cointreau option might be preferable. Andrea commented that this was \"not a sweet and insipid drink,\" and I wondered if it was the dash of Angostura that helped to keep the drink in line.\n(**) There is also a Moulin Rouge in the\nSavoy Cocktail Book\nconsisting of orange-flavored gin, apricot liqueur, lemon juice, and grenadine, and when Erik Ellestad made it, it did have a reddish hue as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LukeebjhOvHImyT9j0_iA-qFT_8udNk1Rhq4oOMAZM9oXQmpIImzmskD-jh4NYMEnvaThlZiRouGvdiDgUajHL8ImqcIgnhhwd8vXOK4rdKa4bl0wCDWfBB1YwLLyLVFEraMQZxWkY4/s320/moulin264.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LukeebjhOvHImyT9j0_iA-qFT_8udNk1Rhq4oOMAZM9oXQmpIImzmskD-jh4NYMEnvaThlZiRouGvdiDgUajHL8ImqcIgnhhwd8vXOK4rdKa4bl0wCDWfBB1YwLLyLVFEraMQZxWkY4/s800/moulin264.jpg", "comment_count": 0 }, { "title": "privateer", "url": "https://cocktailvirgin.blogspot.com/2011/08/privateer.html", "published": "2011-08-12T15:35:00.003-04:00", "updated": "2017-08-18T11:20:14.345-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Mattias Hagglund", "source": "Elements Restaurant", "year": null }, "categories": [ "batavia arrack", "bitters (Angostura)", "dubonnet", "falernum", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "1 oz Velvet Falernum", "3/4 oz Smith & Cross Rum", "1/2 oz Dubonnet Rouge", "3/4 oz Lime Juice", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and double strain into an Old Fashioned glass filled with fresh ice. Garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Batavia Arrack\n1 oz Velvet Falernum\n3/4 oz Smith & Cross Rum\n1/2 oz Dubonnet Rouge\n3/4 oz Lime Juice\n3 dash Angostura Bitters\nShake with ice and double strain into an Old Fashioned glass filled with fresh ice. Garnish with freshly grated nutmeg.\nLast Saturday, we decided to make the Privateer that I found on Gary Regan's newsletter. The drink was created by Mattias Hagglund of the Elements Restaurant in Princeton, New Jersey. At first I was a little taken aback by the recipe since every ingredient in the large drink, save for the lime juice, nutmeg, and ice, is boozy if not overproof. However, the lure of the Batavia Arrack and Smith & Cross Rum drew me in, and we had all day on Sunday to recover from it need be. Mattias wrote on his bar's\nblog\nthat the Privateer is, \"strong complex and assertive, and has a very old world feel to it (to me anyway). Apparently others are liking it as well- the bar's been going through more Arrack than ever before.\" Amusingly, his instructions after the nutmeg garnish read, \"Sip, close eyes. Contemplate destroying an armada.\"\nThe nutmeg garnish contributed greatly to the drink's nose. On the sip, the lime, the Dubonnet's grape, falernum's ginger, and Smith & Cross' caramel notes shone through. Next, the swallow presented the Batavia Arrack and rum's funkiness, the falernum's clove, and the Angostura's spice. Indeed, the drink was pretty potent, but as the ice melted, the proof decreased; interestingly, the Batavia Arrack flavor stayed prominent as the other flavors were diluted away with the ice melt. Given the flavorfulness of the other components, if one lacked Dubonnet, then Punt e Mes, Carpano Antico, or another sweet vermouth could probably substitute quite well in its place. Overall, Mattias' description was right on, and while I did exaggerate about needing Sunday to recover, the recipe is almost up there with the Zombie in strength.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJK2cvvgNzOcAsCIsKzkGNjzZUcwtV4rJCfAuktqD5UVzCy-XgU9WjRE2nigFcIssIBsgJnte2b9EPGFKtdX6wAbHwyH3jLmsuZ3qPkTkNa81WAT59njIL1KF8pNf0psBGEv7xx1ToddI/s320/privateer265.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJK2cvvgNzOcAsCIsKzkGNjzZUcwtV4rJCfAuktqD5UVzCy-XgU9WjRE2nigFcIssIBsgJnte2b9EPGFKtdX6wAbHwyH3jLmsuZ3qPkTkNa81WAT59njIL1KF8pNf0psBGEv7xx1ToddI/s800/privateer265.jpg", "comment_count": 0 }, { "title": "sacrilege", "url": "https://cocktailvirgin.blogspot.com/2011/08/sacrilege.html", "published": "2011-08-12T16:28:00.003-04:00", "updated": "2017-08-18T11:19:11.925-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "John McElroy", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "honey", "lemon juice", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2 oz John L. Sullivan Irish Whiskey", "1 oz Cardamaro", "1/2 oz Sweet Vermouth", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup (1:1)" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 1/2 oz John L. Sullivan Irish Whiskey\n1 oz Cardamaro\n1/2 oz Sweet Vermouth\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup (1:1)\nShake with ice and strain into a rocks glass.\nOn Sunday, Andrea and I decided to take a small tour of Harvard Square; we started at Russell House Tavern for dinner and a drink and ended at Temple Bar for a drink with dessert. At Russell House, I picked one of the new ones on the menu, the Sacrilege created by bartender John McElroy. The drink began with a honey and herbal Cardamaro aroma that possessed a subtle Irish whiskey note. On the tongue, the sip was the balance of the tart lemon juice and sweet honey with an underlying malt flavor, and the swallow contained the vermouth's grape, the Cardamaro's bitter elements, and a lingering lemon note. The honey and the chill helped to keep this drink rather smooth, but as it warmed up, the Sacrilege gained a slightly sharp edge to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMT_eZRlWJSVGfYnzvBLfTYq1OUVMsDHQnJcZpqsBe2pPMcvJhzaaA1WxvfgpBLRK_NXFwFjF67X6aitmUJ5KaoWZEgBDW2z9dXMysDGhQjF-6zdwKxtISJZCjI_aITs6i3NBqIuAcVTc/s320/sacrilege266.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMT_eZRlWJSVGfYnzvBLfTYq1OUVMsDHQnJcZpqsBe2pPMcvJhzaaA1WxvfgpBLRK_NXFwFjF67X6aitmUJ5KaoWZEgBDW2z9dXMysDGhQjF-6zdwKxtISJZCjI_aITs6i3NBqIuAcVTc/s800/sacrilege266.jpg", "comment_count": 0 }, { "title": "arrack foam", "url": "https://cocktailvirgin.blogspot.com/2011/08/arrack-foam.html", "published": "2011-08-14T12:56:00.003-04:00", "updated": "2017-08-18T11:18:06.272-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1892 }, "categories": [ "*mixology monday", "batavia arrack", "cream", "sugar" ], "ingredients": [ "12 Bottle Bar" ], "instructions": "Stir the crème fraîche and sugar in a shaker until the sugar is incorporated. Add Batavia Arrack and a balled up Hawthorne strainer spring, shake vigorously, and spoon into chilled cups or glasses. Garnish lavishly with flowers or berries of the season, and serve with a small spoon.", "body_text": "The theme for this month's\nMixology Monday\n(MxMo LX) was picked by David Solmonson and friends of the\n12 Bottle Bar\nblog. The theme they chose was \"Come to Your Senses\" where the goal was described as, \"We all know that cocktails are supposed to taste good, and for this event, we're going to take that as a given. What we're looking for, instead, are drinks that truly excite one or more of the other senses: touch, smell, sight, or even hearing.\"\nWhile I had a few ideas floating through my head, when I read some of the suggestions which included \"semi-solid shots [and] jiggling jellies,\" I knew which recipe I should try. Instead of going the route of modern molecular mixology, I would go the relatively ancient way. That being a recipe proffered by William Schmidt in his 1892 book\nThe Flowing Bowl\n. In that tome of wonder is a semi-solid presentation of Batavia Arrack called Arrack Foam. William's directions were:\nArrack Foam:\nMix one quart of sour cream with half a pint of arrack, and four ounces of lump-sugar; beat to foam, and serve it in glasses.\nIn parsing the recipe, luckily I had advice from bartenders John Gertsen and Will Thompson of Drink. When they made this at the behest of the\nDude Kicker\nkids, they opted for crème fraîche for the sour cream. They also chose to foam up the drink using a nitrous charger. While I kept the crème fraîche idea, I opted for a cobbler shaker and a balled up Hawthorne strainer spring for the foaming. Moreover, I decided to scale back eight fold to make two servings especially since crème fraîche is quite rich:\n• 4 oz Crème Fraîche\n• 1 oz Batavia Arrack\n• 1/2 oz Sugar\nStir the crème fraîche and sugar in a shaker until the sugar is incorporated. Add Batavia Arrack and a balled up Hawthorne strainer spring, shake vigorously, and spoon into chilled cups or glasses. Garnish lavishly with flowers or berries of the season, and serve with a small spoon.\nFor a garnish (despite one not being listed by William), I went with borage, bee balm, and nasturtium flowers which are all edible (the nasturium flowers were garnishing the glass, not the foam).\nFor the senses, the crème fraîche provided much of the aroma that was accented by beautiful floral notes from the garnish. On the front of the mouthful was a sweet cream flavor that was followed by a slight burn and a funkiness from the Batavia Arrack. Overall, the Arrack Foam presented a sweet richness with a bit of a tang at the end. As for the flavors of the garnish, the borage was a grassy and herbal taste and the bee balm was floral but less peppery than the nasturtium. And for this month's theme, I guess I included not only an unique texture but a more stunning visual component than I usually strive for.\nSo cheers to 12 Bottle Bar for hosting this month's Mixology Monday (even if Batavia Arrack is not on their bottle list) and to Paul Clarke for letting someone dare us to incorporate echolocation into our recipes!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKPl0noV1ci2qVhvzYiXYsZoaFB5U2mvZiNUq8MtFQxkgVXNVNrNRuH1pc9D4NzHEOgCHAG5I2GoUtAXWjLet_4WTaKeu5jlbZ2LUamcIomNu2QWlT6doj-RgtJusYx_hlMfkNP5iNho/s320/arrackfoam279.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "neighborhood nine", "url": "https://cocktailvirgin.blogspot.com/2011/08/neighborhood-nine.html", "published": "2011-08-15T15:55:00.004-04:00", "updated": "2017-08-18T11:16:16.831-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "temple bar" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Alex Homans", "source": "Temple Bar", "year": null }, "categories": [ "#temple bar", "aperol", "bitters (orange)", "drambuie", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 1/2 oz Rittenhouse 100 Rye", "1/2 oz Dolin Dry Vermouth", "1/2 oz Aperol", "1/4 oz Drambuie", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top.", "body_text": "2 1/2 oz Rittenhouse 100 Rye\n1/2 oz Dolin Dry Vermouth\n1/2 oz Aperol\n1/4 oz Drambuie\n1 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top.\nAfter Russell House Tavern last Sunday, we continued our tour of Harvard Square and went to Temple Bar a little further up Mass Ave. There, bar manager Alex Homans pointed out some of the new drinks on the menu including the Neighborhood Nine, their Manhattan-like tribute to their Cambridge district. Alex described how the owner wanted a whiskey drink like Russell House Tavern's Harvard Yard (Pikesville Rye, Dubonnet Rouge, Benedictine, Allspice Dram) that reflected where the restaurant was located. The end result was a Perfect Manhattan-like drink that had a lighter feel for spring and summer.\nThe Neighborhood Nine began with lemon oil, Aperol, and some malty whiskey aromas on the nose. At first, the sip was slightly dry and sharp and full of Dolin vermouth notes, and as the drink warmed up, the Aperol began to appear. Next the swallow contained the rye's spice followed by a honey aftertaste; as the drink's chill subsided, the orange notes from the bitters helped to round out the swallow. Indeed, the Neighborhood Nine was a Manhattan variant which possessed an interesting degree of dynamicity as the drink progressed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNF93GAgCPt70aYJ2b9Kp6ZW2S_aWitlml0r_ux2JQUXnhuHkGrC2Luq6XRjYJWtaxNHySvyTfpqT0adu1LmMTOZfedlRiYxXXnXbb5JsT5yfCG2d1IWjFC19xN6xOtX8LDgEfUGN7OM/s320/neighborhood267.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNF93GAgCPt70aYJ2b9Kp6ZW2S_aWitlml0r_ux2JQUXnhuHkGrC2Luq6XRjYJWtaxNHySvyTfpqT0adu1LmMTOZfedlRiYxXXnXbb5JsT5yfCG2d1IWjFC19xN6xOtX8LDgEfUGN7OM/s800/neighborhood267.jpg", "comment_count": 0 }, { "title": "blackbeard's ghost", "url": "https://cocktailvirgin.blogspot.com/2011/08/blackbeards-ghost.html", "published": "2011-08-15T16:19:00.006-04:00", "updated": "2024-09-01T11:51:09.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Beach Bum Berry", "source": "Grog Log", "year": null }, "categories": [ "#other", "apricot liqueur", "bitters (Angostura)", "falernum", "lemon juice", "lime juice", "orange juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz El Dorado 3 Year Rum", "1 oz Cruzan Light Rum", "3/4 oz Bols Apricolt Liqueur", "1/2 oz Fee's Falernum", "3/4 oz Lemon Juice", "1/2 oz Demerara Syrup (1:1)" ], "instructions": "Shake with ice and strain into a rocks glass filled with fresh ice. Garnish with a mint leaf and a lime wedge, and add a straw. Shake with crushed ice and pour into a glass.", "body_text": "1 1/2 oz El Dorado 3 Year Rum\n1 oz Cruzan Light Rum\n3/4 oz Bols Apricolt Liqueur\n1/2 oz Fee's Falernum\n3/4 oz Lemon Juice\n1/2 oz Demerara Syrup (1:1)\nShake with ice and strain into a rocks glass filled with fresh ice. Garnish with a mint leaf and a lime wedge, and add a straw.\nLast Monday after getting my copy of\nAmerica Walks Into a Bar\nsigned by author Christine Sismondo at the Boston Shaker, I traveled down the Red Line to Think Tank in Kendall Square. On Mondays, Brother Cleve tends the bar and draws up a weekly themed list of original and classic cocktails to serve on top of their regular menu. That week, it was a handful of Tiki drinks, and for a starter, I opted for Brother Cleve's variation on Beach Bum Berry's Blackbeard's Ghost. Berry's recipe appears in the\nGrog Log\n, and he modeled it after the Pirate's Grog served at the Blackbeard's Galley restaurant in Newport Beach, California, around 1970. Brother Cleve made a few tweaks to be discussed in a moment.\nBrother Cleve's version presented the rums' aroma combined with that of the mint and lime garnishes. The sip offered a sweet citrus flavor that was followed by a clove, apricot, and rum swallow. When we began discussing the history of the drink, Brother Cleve decided that we ought to taste Berry's version side-by-side:\nBlackbeard's Ghost\nfrom\nThe Grog Log\n• 1 1/2 oz Light Puerto Rican Rum (Cruzan)\n• 1/2 oz Demerara Rum (3/4 oz El Dorado 3)\n• 1 oz Orange Juice\n• 2 oz Sour Mix (2/3 Lemon:2/3 Lime:2/3 Simple Syrup)\n• 1/2 oz Falernum (Fee's)\n• 1/2 oz Apricot Liqueur (Bols)\n• 2 dash Angostura Bitters\nShake with crushed ice and pour into a glass.\nIn making the second drink, Brother Cleve stuck to the original recipe with a few exceptions. In the rums, he opted for a Virgin Island instead of a Puerto Rican rum, and for the Demerara rum, he increased the amount, well, because Cleve likes Demerara rum. Instead of bottled Sour Mix, Cleve made an equal parts lemon, lime, and simple syrup combination; Tiare of\nA Mountain of Crushed Ice\ntook a similar route and made a 1 part lemon, 1 part lime, 2 parts simple syrup mix which would be preferable for people seeking a sweeter drink. Other than that, Brother Cleve stuck to Berry's recipe in this second drink. The end result was a drink that was rather orange-driven and thus smooth. Cleve commented that this effect is more stereotypical of Tiki drinks, and I noted that it brought out the apricot more (despite there being less liqueur in this version) and diminished the spice notes on the swallow. Indeed, the Cleve version was closer to a more modern cocktail and the Berry recipe was more in tune with the smoothness of the Tiki genre; regardless, both drinks were fine tributes to the Blackbeard's Galley.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsFTL0Jm7k5vdP1gOhYVvgjQguXfjXCWL3cNiL3QXIG24EUqq8rhI7MV8Ub1xMhnCW-jTn-nfJLqcYQGSgabhlauRtrWDFitQVQ3PSDxm8pZyBLqMcGUWw7aUcA8jDocNKO-w8l0YSsQ/s320/blackbeard268.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsFTL0Jm7k5vdP1gOhYVvgjQguXfjXCWL3cNiL3QXIG24EUqq8rhI7MV8Ub1xMhnCW-jTn-nfJLqcYQGSgabhlauRtrWDFitQVQ3PSDxm8pZyBLqMcGUWw7aUcA8jDocNKO-w8l0YSsQ/s800/blackbeard268.jpg", "comment_count": 0 }, { "title": "la joya", "url": "https://cocktailvirgin.blogspot.com/2011/08/la-joya.html", "published": "2011-08-16T16:26:00.006-04:00", "updated": "2024-09-01T11:51:54.576-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Brother Cleve", "source": "Think Tank", "year": null }, "categories": [ "#other", "bitters (orange)", "chartreuse (green)", "pisco", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "3/4 oz Green Chartreuse", "3/4 oz Sweet Vermouth", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Macchu Pisco\n3/4 oz Green Chartreuse\n3/4 oz Sweet Vermouth\n2 dash Angostura Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nFor a second drink at Brother Cleve's night at Think Tank, I inquired about recipes he had been tinkering with lately. One that Cleve mentioned was a Pisco-based\nBijou\nthat he dubbed La Joya (both bijou and joya mean \"jewel\" when translated from French and Spanish, respectively). Much like the original, the drink began with a Chartreuse and orange oil aroma (although some Bijou recipes utilize a lemon twist). The sip was sweet and smooth with orange notes from the bitters and light grape ones from the vermouth and perhaps the pisco. On the swallow, the herbal notes of the Chartreuse presented themselves along with the pisco flavors. Interestingly, the pisco took the liqueur in a funkier direction than the crisper, more botanically driven gin-based classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Cu5YmUuGq-vSuPcTKJ9RQlcNXv6VpfYNqfRdIa39phiE94OdNbgwU1lSnX282blTrmweXPrYfvlL054DyLii7a5Piwpra6A2TqUkBywZ5-VwB_Tp-aKEHDPEvvjtDZNKu_zwiaM41m8/s320/lajoya269.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Cu5YmUuGq-vSuPcTKJ9RQlcNXv6VpfYNqfRdIa39phiE94OdNbgwU1lSnX282blTrmweXPrYfvlL054DyLii7a5Piwpra6A2TqUkBywZ5-VwB_Tp-aKEHDPEvvjtDZNKu_zwiaM41m8/s800/lajoya269.jpg", "comment_count": 0 }, { "title": "beergria", "url": "https://cocktailvirgin.blogspot.com/2011/08/beergria.html", "published": "2011-08-16T16:39:00.003-04:00", "updated": "2017-08-17T12:07:58.567-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "applejack", "apricot liqueur", "beer", "lemon juice", "orange juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Laird's 7 1/2 Year Apple Brandy", "1 1/2 oz Lacuesta Sweet Vermouth", "1 oz Apricot Liqueur", "2 oz Orange Juice", "1 oz Lemon Juice", "1 oz Simple Syrup" ], "instructions": null, "body_text": "1 1/2 oz Laird's 7 1/2 Year Apple Brandy\n1 1/2 oz Lacuesta Sweet Vermouth\n1 oz Apricot Liqueur\n2 oz Orange Juice\n1 oz Lemon Juice\n1 oz Simple Syrup\nMix in a quart milk bottle and top with Clown Shoes Clementine Witbier (approximately 24 oz beer, unless the mix was shaken with ice and strained into the milk bottle, in which case closer to 21 oz). Serve with glasses each garnished with an orange wedge.\nAfter my visit with Brother Cleve at Think Tank, I rendezvoused with Andrea to have dinner at Trina's Starlite Lounge. To go with our sandwiches, Andrea was intrigued by the Beer Sangria on the menu. I was originally just going to pick a beer, but Andrea's enthusiasm about this large format drink convinced me to give it a chance. When the Beer Sangria arrived, it came in a quart milk jar with two small glasses garnished with orange slices. The orange garnish's aroma complemented that of the clementine in the Belgian-style white ale quite magnificently. The carbonated sip presented a combination of citrus, malt, and apple flavors, and the swallow finished with apricot and hops notes. While the drink started out more orange-driven, it ended more lemony. Indeed, we were both rather impressed with how well balanced the Beergria (*) was, and I felt a little ashamed afterward at my first skeptical thoughts about this libation.\n(*) The name on the recipe card I was shown was Beergria; the menu simply calls it Beer Sangria.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkp_sDeDmVMsb68v5ug-nNcb0dT00yC3vnaW46z2sQn_uqw6Qxun90xdQX1MijKEZ0v96Hc9jQR4x_vEL3p4O08exCHH3f0m9BgWiF0m_MO0I-0UMRrPNMU1qZR5XuJE2yxkFhiTpDyM/s320/beergria270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkp_sDeDmVMsb68v5ug-nNcb0dT00yC3vnaW46z2sQn_uqw6Qxun90xdQX1MijKEZ0v96Hc9jQR4x_vEL3p4O08exCHH3f0m9BgWiF0m_MO0I-0UMRrPNMU1qZR5XuJE2yxkFhiTpDyM/s800/beergria270.jpg", "comment_count": 0 }, { "title": "new sensation", "url": "https://cocktailvirgin.blogspot.com/2011/08/new-sensation.html", "published": "2011-08-17T15:54:00.003-04:00", "updated": "2017-08-17T12:07:14.400-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Kai Gagnon", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "genever", "lemon juice", "maraschino", "simple syrup (mint)" ], "ingredients": [ "1 1/2 oz Bols Genever", "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz Lemon Juice", "1 barspoon Mint Simple Syrup", "1 handful Mint Leaves" ], "instructions": "Muddle the mint, shake with ice, and double strain into a cocktail glass. Garnish with a mint leaf.", "body_text": "1 1/2 oz Bols Genever\n3/4 oz Luxardo Maraschino Liqueur\n3/4 oz Lemon Juice\n1 barspoon Mint Simple Syrup\n1 handful Mint Leaves\nMuddle the mint, shake with ice, and double strain into a cocktail glass. Garnish with a mint leaf.\nAfter getting dinner at Trina's Starlite Lounge, Andrea and I headed up the street to Bergamot to catch a nightcap. When I asked bartender Kai Gagnon about the New Sensation on the menu, he described it as the Bols Genever version of a classic gin cocktail, the\nSensation\n. Neglecting the malt content of the Genever, the recipe reminded me of a minty and Violette-less\nAviation\nor perhaps a lemon for grapefruit\nSeventh Heaven\n, albeit one with even more of a mint signature. The New Sensation began with a mint- and maraschino-laden nose. While the sip was lemon and malty, the swallow was a funky and fresh combination of the Maraschino and mint elements. In the end, I do regret not asking whether Kai and bartender Paul Manzelli were big enough INXS fans to name the drink after one of their song titles.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUQQBYxmEaSUS2o3xyqT1ZaUM-8V3JMggv9QX6QiGV0OMpgVnhAAk34MyEUC9COjtzrrlobrEzZoK62s-uJJaBaw4sFcXpDeW0CGT5VQhpL5GCP27JnoQED3K68pM94P9eK1-8iot6f0/s320/newsensation271.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUQQBYxmEaSUS2o3xyqT1ZaUM-8V3JMggv9QX6QiGV0OMpgVnhAAk34MyEUC9COjtzrrlobrEzZoK62s-uJJaBaw4sFcXpDeW0CGT5VQhpL5GCP27JnoQED3K68pM94P9eK1-8iot6f0/s800/newsensation271.jpg", "comment_count": 0 }, { "title": "meditation", "url": "https://cocktailvirgin.blogspot.com/2011/08/meditation.html", "published": "2011-08-17T16:41:00.006-04:00", "updated": "2017-08-17T12:06:36.564-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "chartreuse (green)", "fernet-branca", "grenadine", "sherry", "vermouth (sweet)" ], "ingredients": [ "3/4 jigger Sherry (2 1/4 oz Dry Amontillado, see text)", "1/4 jigger Vermouth (3/4 oz Vya Sweet)", "1 dash Green Chartreuse (1/4 oz)", "1 dash Fernet Branca (1/4 oz)", "1 dash Grenadine (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 jigger Sherry (2 1/4 oz Dry Amontillado, see text)\n1/4 jigger Vermouth (3/4 oz Vya Sweet)\n1 dash Green Chartreuse (1/4 oz)\n1 dash Fernet Branca (1/4 oz)\n1 dash Grenadine (1/4 oz)\nStir with ice and strain into a cocktail glass.\nTuesday last week, we were in the mood for something light, so I grabbed our copy of\nPioneers of Mixing at Elite Bars: 1903-1933\nand began flipping through the wine section. When I spotted the Meditation, it reminded me of the\nAmour Cocktail\nwith a change in the bitters or perhaps a\nBamboo\ndepending on whether the \"vermouth\" in the Meditation was instead interpreted as dry. Indeed, I was quite impressed at how modern the drink appeared with its combination of Fernet Branca and Green Chartreuse -- two of modern mixologist's fetish liqueurs used here about a century ago. The last time I had this sacred liqueur pairing it was in the\nGrasshopper Lies Heavy\nin early July. In making the drink, I opted for a dry sherry and a sweet vermouth instead of using one of our sweeter sherries with a dry vermouth (double sweet or double dry pairings were options as well). The first iteration was with the flavorful Lustau dry Oloroso; this seemed to overwhelm some of the flavors so I remade the drink later with their dry Amontillado with better success. Perhaps a more delicate sherry, like a Fino or Manzanilla, would allow some of the other flavors to blossom further in the drink.\nThe Meditation greeted our noses with a sherry aroma accented with Fernet Branca's botanicals. Next, the sip presented a grape flavor from the sherry and vermouth, and the swallow contained the sherry's nutty note mingling with herbal elements of the Fernet and Chartreuse liqueurs. Lastly, a lingering light menthol note from the Fernet helped to close out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkopCNSgZS-nUJWhZ0z1LNP0LqH8gIwuc0MctktObyMdZEJUyIzvJopJJaN8V9e6vX2sEXDzhUU8xwOXsSbTlW4jmO4cGI7kLlnmuooKfp6TlU4zbHDOnpoxwX0dZwXFePgj62MPyIayY/s320/meditation272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkopCNSgZS-nUJWhZ0z1LNP0LqH8gIwuc0MctktObyMdZEJUyIzvJopJJaN8V9e6vX2sEXDzhUU8xwOXsSbTlW4jmO4cGI7kLlnmuooKfp6TlU4zbHDOnpoxwX0dZwXFePgj62MPyIayY/s800/meditation272.jpg", "comment_count": 0 }, { "title": "transatlantic giant", "url": "https://cocktailvirgin.blogspot.com/2011/08/transatlantic-giant.html", "published": "2011-08-18T16:15:00.003-04:00", "updated": "2017-08-17T12:06:03.578-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "bitters (Angostura)", "creme de cacao", "cynar", "rum", "sloe gin", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Eagle Rare 10 Year)", "1/2 oz Smith & Cross Rum", "1/2 oz Cynar", "1/2 oz Sloe Gin (Plymouth)", "1/2 oz Crème de Cacao (Marie Brizard)", "3 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Eagle Rare 10 Year)\n1/2 oz Smith & Cross Rum\n1/2 oz Cynar\n1/2 oz Sloe Gin (Plymouth)\n1/2 oz Crème de Cacao (Marie Brizard)\n3 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\nWednesday last week, we ventured into the\nBeta Cocktails\nbook and spotted the Transatlantic Giant. The drink was crafted by Colin Shearn of the Franklin Mortgage & Investment Co. in Philidelphia; I met Colin at Tales last month where on two occasions he served me some of his\ncreations\nusing Root and Snap liqueurs (the other instance was at the William & Grant party, but I sadly did not take notes about the drinks there). The Transatlantic Giant would be my first opportunity to see what Colin could do when he was not promoting a product line, and the end result did indeed fit quite well into the\nBeta Cocktails\ndogma. With a motley assortment of domineering ingredients, the book declared that \"nailing the proportions could not have been easy on this one.\" Not only did the recipe work, but it was rather dynamic and appeared as a different drink on almost every sip.\nThe Transatlantic Giant began with an aroma containing notes of the Smith & Cross, sloe gin, and chocolate. The somewhat sweet sip presented the Bourbon's malt notes along with the sloe gin's berry flavors. On the swallow, at times there was a lingering Smith & Cross flavor and at other times it was a Bourbon barrel flavor with lingering cacao notes. The Cynar was remarkably silent at first, but it entered gracefully into the equation later on in the drink. Of all the flavor pairings, the rum and crème de cacao may have been the most pleasing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxHhSUv0ikqYa51UBIk2XUQSTl5qhUZJFHX_4Dacpe3N4q3Jh7QEDJbl71zjVg44Z5Cm_TcTLWlRm8iRfAluNgP4o_O8VA5VvndiLDE_HSe1GBlFtlQacQxuLp6HgmwJsI-6uC_QbNFI/s320/transatlantic274.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxHhSUv0ikqYa51UBIk2XUQSTl5qhUZJFHX_4Dacpe3N4q3Jh7QEDJbl71zjVg44Z5Cm_TcTLWlRm8iRfAluNgP4o_O8VA5VvndiLDE_HSe1GBlFtlQacQxuLp6HgmwJsI-6uC_QbNFI/s800/transatlantic274.jpg", "comment_count": 1 }, { "title": "hell diver", "url": "https://cocktailvirgin.blogspot.com/2011/08/hell-diver.html", "published": "2011-08-19T15:40:00.004-04:00", "updated": "2017-08-17T12:05:32.057-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "How to Properly Mix Drinks", "year": 1930 }, "categories": [ "absinthe", "creme de cacao", "dubonnet", "gin" ], "ingredients": [ "1 oz Gin (Cascade Mountain)", "1 oz Dubonnet Rouge", "1/2 oz Crème de Cacao (Marie Brizard)", "1/4 oz Absinthe (Kübler)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a lemon twist to the recipe.", "body_text": "1 oz Gin (Cascade Mountain)\n1 oz Dubonnet Rouge\n1/2 oz Crème de Cacao (Marie Brizard)\n1/4 oz Absinthe (Kübler)\nStir with ice and strain into a cocktail glass. I added a lemon twist to the recipe.\nThursday last week, I opened up Jeff Masson and Greg Boehm's\nBig Bartender's Book\nand spotted the Hell Diver. The drink was adapted from a recipe found in\nHow to Properly Mix Drinks\nbook, and the Chanticleer Society\nbibliography\nsuggests that this anonymous cocktail book was distributed by the Angostura company in the late 1930's. Given the decade, the drink could be a reference to the 1932 Clark Gable movie\nHell Divers\nwhich told a tale of rivalry between two Navy pilots. Besides having an interesting name, it seemed like a quirky combination that was worth a try especially since the authors have good taste in the older drinks in the book (perhaps not in the handful of 1970s-1990s classics included there).\nThe Hell Diver began with an aroma of anise and chocolate along with the lemon oils from the twist I added. While the sip was a minty grape, the swallow contained the cacao notes that flowed into the absinthe ones. Overall, the Hell Diver was much better than I thought it would be, and the crème de cacao did a lot to tie the drink together. Indeed, I had a similar observation in the absinthe and cacao-containing\nKaleidoscope\na few weeks back.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOGDynum339wV-XwXgRKYCtbYhpBEZqDr316OPZG27Gj15lI4HlqzfYcNNWj83RDKPX1jUOcY9VxAY-8V6jO68r0gKvscKe8hqAaAAMayeLK2frQw6wUCxteHS7-8FjiwSEF2DWqGmBU/s320/helldiver275.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOGDynum339wV-XwXgRKYCtbYhpBEZqDr316OPZG27Gj15lI4HlqzfYcNNWj83RDKPX1jUOcY9VxAY-8V6jO68r0gKvscKe8hqAaAAMayeLK2frQw6wUCxteHS7-8FjiwSEF2DWqGmBU/s800/helldiver275.jpg", "comment_count": 0 }, { "title": "spring hill", "url": "https://cocktailvirgin.blogspot.com/2011/08/spring-hill.html", "published": "2011-08-19T16:32:00.004-04:00", "updated": "2017-08-17T12:04:11.435-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": null, "source": "Journeyman", "year": null }, "categories": [ "#backbar-journeyman", "bitters (other)", "chartreuse (green)", "gin", "tea" ], "ingredients": [ "1 oz Berkshire Mountain Distillers Ethereal Gin", "3/4 oz Green Chartreuse", "3/4 oz Lime Shrub (*)", "1/2 oz Jasmine Green Tea Syrup (2:1)", "2 dash Dandelion and Burdock Bitters" ], "instructions": "Build in a glass over ice and stir. Garnish with a half lime wheel. Add sugar and keep on low heat, stirring occasionally for 5 minutes. Cool completely, strain, and bottle.", "body_text": "1 oz Berkshire Mountain Distillers Ethereal Gin\n3/4 oz Green Chartreuse\n3/4 oz Lime Shrub (*)\n1/2 oz Jasmine Green Tea Syrup (2:1)\n2 dash Dandelion and Burdock Bitters\nBuild in a glass over ice and stir. Garnish with a half lime wheel.\n(*) I did not inquire whether this was a rum-based shrub or a vinegar-based one. For the former, plenty of\nrecipes\nexist, and for the latter,\nTait Farms\nsells one. I have written for more details on the recipe, so check back later (**).\n(**) I received their recipe:\nLime Shrub\n• 12 Limes (mandolined thinly)\n• 4 oz Water\n• 16 oz Cider Vinegar\nSimmer for 5 minutes, pressing on limes often to extract juice.\n• 600 gram Sugar (20 oz)\nAdd sugar and keep on low heat, stirring occasionally for 5 minutes. Cool completely, strain, and bottle.\nLast Friday, Andrea and I finally went to Journeyman restaurant in Somerville. We had been planning to go for my birthday back in July until a car plowing into their façade shut them down for a few weeks. Once I heard that they had finally reopened, I planned a visit that very first week. Currently, the drink list at the restaurant is an Old Fashioned bar where combinations of spirits and bitters can be requested; moreover, there is a short list of batched drinks. In the near future, Journeyman will be opening a 36 craft cocktail bar in an adjacent space so perhaps the restaurant's drink repertoire will grow accordingly. For a start, I asked for one of the batched cocktails, the Spring Hill; while the caption was \"Spring in Somerville,\" it is actually the name of one of the seven hills in the city. Between the jasmine green tea, the Chartreuse, and the lime shrub, I was instantly drawn to this recipe.\nThe lime from the shrub and garnish and the jasmine from the tea syrup contributed greatly to both the aroma and the sip. The swallow was rather herbal from the tea more so than from the Chartreuse. As the ice melted, the tea's tannins began to appear on the swallow as a cleansing note. Perhaps the Chartreuse and gin flavors would have been more forward had the sugar content been decreased or perhaps that the jasmin tea syrup been less concentrated. Regardless, even as a complex sweet tea, the drink was quite delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjwtj5RwGL3gy2lexWmyTb4bOcsPZjegoqz5MT7XxPJbyE0BTruy7ObHxo-_Ndvc5Z4z_1KIs7W3OSqlk3cBe53vCP7TkANVHxOafoOZN4mWT1EIeb9bBM476Z_UkNWurp0SSxb94SRI/s320/springhill277.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjwtj5RwGL3gy2lexWmyTb4bOcsPZjegoqz5MT7XxPJbyE0BTruy7ObHxo-_Ndvc5Z4z_1KIs7W3OSqlk3cBe53vCP7TkANVHxOafoOZN4mWT1EIeb9bBM476Z_UkNWurp0SSxb94SRI/s800/springhill277.jpg", "comment_count": 0 }, { "title": "caribbean punch", "url": "https://cocktailvirgin.blogspot.com/2011/08/carribean-punc.html", "published": "2011-08-22T16:09:00.006-04:00", "updated": "2017-08-17T12:03:22.431-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Don the Beachcomber", "source": "Sippin' Safari", "year": 1937 }, "categories": [ "#drink", "amaretto", "bitters (Angostura)", "falernum", "grenadine", "lime juice", "rum", "simple syrup", "soda" ], "ingredients": [ "1 oz Old Monk Rum", "1 oz Barbancourt 8 Year Rum", "1/2 oz Falernum", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1/4 oz Amaretto", "1/4 oz Grenadine", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug filled with crushed ice. Top with 1 1/2 oz root beer, garnish with a mint sprig, and add a straw.", "body_text": "1 oz Old Monk Rum\n1 oz Barbancourt 8 Year Rum\n1/2 oz Falernum\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1/4 oz Amaretto\n1/4 oz Grenadine\n1 dash Angostura Bitters\nShake with ice and strain into a Tiki mug filled with crushed ice. Top with 1 1/2 oz root beer, garnish with a mint sprig, and add a straw.\nTwo weekends ago, I went to Drink for one of their Tiki Sunday celebrations. For a libation, bartender Scott Marshall proposed the Caribbean Punch that he found in Beachbum Berry's\nSippin' Safari\n. Berry attributed the drink to Don the Beachcomber around 1937 with little explanation other than the root beer element perhaps being a nod to Don's soda fountain days during his childhood. Scott made a few modifications from the original recipe including changing the 3 drops of almond extract to Amaretto liqueur and omitting the 6 drops of Pernod.\nThe Caribbean Punch began with a mint aroma that gave way to a sweet but crisp, carbonated sip. Moreover, the sip also contained the almond, root beer, citrus, and rum's caramel notes. The swallow then presented the rest of the root beer flavor along with the spice from the Angostura Bitters and falernum. The root beer definitely took control of the drink's flavor profile but allowed for the more traditional Tiki elements to shine through.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1d0xYIAnGXHynIEhNXy5EWepYmTsCn7c0f8qvYfddB6pctXHAgSJIaR17RTtD5oWW0n7cXPfsr6l0fg0clZGmGsZmNbwhcni-c_xYDKZgwt6y7mUy93m3me7C2h9hx8QFw9jtPxgXFU/s320/carribpunch282b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1d0xYIAnGXHynIEhNXy5EWepYmTsCn7c0f8qvYfddB6pctXHAgSJIaR17RTtD5oWW0n7cXPfsr6l0fg0clZGmGsZmNbwhcni-c_xYDKZgwt6y7mUy93m3me7C2h9hx8QFw9jtPxgXFU/s800/carribpunch282b.jpg", "comment_count": 0 }, { "title": "third street", "url": "https://cocktailvirgin.blogspot.com/2011/08/third-street.html", "published": "2011-08-22T16:38:00.005-04:00", "updated": "2024-09-01T11:56:06.389-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Abigail's", "year": null }, "categories": [ "#other", "bitters (orange)", "gin", "lillet", "sherry" ], "ingredients": [ "1 1/2 oz Gin", "1 1/2 oz Lillet", "1/2 oz Lustau Dry Amontillado Sherry", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.", "body_text": "1 1/2 oz Gin\n1 1/2 oz Lillet\n1/2 oz Lustau Dry Amontillado Sherry\n2 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.\nAfter Drink, I met up with Andrea and went over to check out Abigail's in Kendall Square. Abigail's had just opened up a few days before, and when we heard that Rob Iurilli was the bar manager, we needed stop by for dinner and drinks. Rob was one of the B Side bartenders before working at Chez Henri and the Citizen. The bar itself at Abigail's is rather stunning for it has a wide plank wood top with all the irregularities of the bark side pointing out. For a drink, I asked bartender Benny for the Third Street named after their address in Cambridge. The Third Street is a Martini-variation that shares some similarity to the\nAlberto\nfrom the\nCafé Royal Cocktail Book\n.\nThe Third Street's aroma was rather orange from the twist and perhaps the bitters and Lillet. The sip was a light citrus flavor with a hint of grape, and this was followed by the sherry's nuttiness and the gin's botanicals. The sherry was a nice touch for it donated a little body and depth of flavor to the gin-Lillet combination, and overall, the Third Street made for a good drink as we waited for our dinner to be served.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Q99ZqBmmxHNxnj4Vw68OoMe616sXnynFZzaZej0J3Ykno3ceGs_2DKMPHvEjXqXCtZcsTMUWyQKKEHadkoYDEzDnp1U701UFxgmb9VDUL9E1VN88Wu1BQ6jnutvw9FsxvdAR0UHG0g4/s320/thirdstreet284.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Q99ZqBmmxHNxnj4Vw68OoMe616sXnynFZzaZej0J3Ykno3ceGs_2DKMPHvEjXqXCtZcsTMUWyQKKEHadkoYDEzDnp1U701UFxgmb9VDUL9E1VN88Wu1BQ6jnutvw9FsxvdAR0UHG0g4/s800/thirdstreet284.JPG", "comment_count": 0 }, { "title": "no. 72", "url": "https://cocktailvirgin.blogspot.com/2011/08/no-72.html", "published": "2011-08-23T15:28:00.004-04:00", "updated": "2017-08-17T12:00:46.777-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Ned Greene", "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "chartreuse (green)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Eagle Rare 10 Year Bourbon", "3/4 oz Gran Glassico", "1/2 oz Dry Amontillado Sherry" ], "instructions": "Stir with ice and strain into a glass misted (or rinsed) with Green Chartreuse. Twist an orange peel over the top and discard.", "body_text": "2 oz Eagle Rare 10 Year Bourbon\n3/4 oz Gran Glassico\n1/2 oz Dry Amontillado Sherry\nStir with ice and strain into a glass misted (or rinsed) with Green Chartreuse. Twist an orange peel over the top and discard.\nAfter dinner at Abigail's, we strolled over to Hungry Mother for a nightcap and dessert. When I spotted the Boulevardier-like No. 72 on the menu, I asked bartender Ned Greene to make me one. Ned described how the drink was almost named or nicknamed (considering their naming schema using numbers) the Geneva Convention, for there was a representative of America, France, Spain, and Switzerland in the No. 72. Clearly, there were a few countries left out, but the major representation was there. The drink itself began with an orange oil and dark herbal aroma. While the sip was a malty grape flavor, the Gran Classico's bitter, the sherry's nutty, and the Bourbon's barrel notes filled the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1S5RrQbEw33NLhq5ERqFhsRRRPSou4fyPHZVRzjoGbFZkKRm9J9Eou-Fv4EivCsD2Ehwf3m72qRVCaCsZ4G41dJuO9nsVZ8o9tbd6pJAtEZx-GL8UdbJYg5QAA8NXAyxX_Nc6aZSeNU/s320/no72_286.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1S5RrQbEw33NLhq5ERqFhsRRRPSou4fyPHZVRzjoGbFZkKRm9J9Eou-Fv4EivCsD2Ehwf3m72qRVCaCsZ4G41dJuO9nsVZ8o9tbd6pJAtEZx-GL8UdbJYg5QAA8NXAyxX_Nc6aZSeNU/s800/no72_286.JPG", "comment_count": 0 }, { "title": "man with no name", "url": "https://cocktailvirgin.blogspot.com/2011/08/man-with-no-name.html", "published": "2011-08-23T16:32:00.003-04:00", "updated": "2017-08-17T12:00:15.883-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jennifer Salucci", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (mole)", "bitters (Peychaud's)", "chartreuse (green)", "tequila" ], "ingredients": [ "2 oz Zapopan Blanco Tequila", "1/2 oz Agave Syrup (1:1 with water)", "5 dash Peychaud's Bitters", "2 dash Housemade Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass misted (rinsed) with Green Chartreuse. Twist a lime peel over the top and discard.", "body_text": "2 oz Zapopan Blanco Tequila\n1/2 oz Agave Syrup (1:1 with water)\n5 dash Peychaud's Bitters\n2 dash Housemade Mole Bitters\nStir with ice and strain into a rocks glass misted (rinsed) with Green Chartreuse. Twist a lime peel over the top and discard.\nAfter dinner on Monday at Grasshopper in Allston, we headed around the corner for a nightcap at Deep Ellum. The drink that caught my eye was the Man with No Name and I asked bartender Jennifer Salucci to make me one. Owner Max Toste later described it as their tequila Sazerac, but I neglected to ask if it was a tribute to Clint Eastwood's character in Sergio Leone's movie trilogy.\nIn the aroma, the lime oils and the hint of chocolate from the bitters complemented the tequila. The chocolate continued on and filled the sip; next, the tequila, Peychaud's anise, mole bitter's cinnamon, and the Chartreuse's herbal notes on the swallow rounded out the drink. I think it was the heavy handedness in the Peychaud's and chocolate bitters that made the Man with No Name a rather tasty drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1T6YIGDPRYWy64vMeHnyCF0C5klB9QQ4uL1OI5G8EPdlQ24hWppUOeDGnYLCQ6auXpmLEdOhSd7ToqKqjra-5TrY0kp-vasoJMpZMe2Ho2rRjy7HPzqvO0d3v34jv7mX29lIytxdREU/s320/mannoname288.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1T6YIGDPRYWy64vMeHnyCF0C5klB9QQ4uL1OI5G8EPdlQ24hWppUOeDGnYLCQ6auXpmLEdOhSd7ToqKqjra-5TrY0kp-vasoJMpZMe2Ho2rRjy7HPzqvO0d3v34jv7mX29lIytxdREU/s800/mannoname288.JPG", "comment_count": 0 }, { "title": "alcazer", "url": "https://cocktailvirgin.blogspot.com/2011/08/alcazer.html", "published": "2011-08-24T14:50:00.003-04:00", "updated": "2017-08-17T11:59:45.664-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "cointreau", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye (1 oz Redemption)", "1/4 Cointreau (1/2 oz)", "1/4 Fernet Branca (1/2 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cocktail onion (subbed Barker & Mill's Bourbon Vanilla Cocktail Cherries).", "body_text": "1/2 Rye (1 oz Redemption)\n1/4 Cointreau (1/2 oz)\n1/4 Fernet Branca (1/2 oz)\nStir with ice and strain into a cocktail glass. Garnish with a cocktail onion (subbed Barker & Mill's Bourbon Vanilla Cocktail Cherries).\nLast Wednesday, I was flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\nfor Andrea had expressed interest in a whiskey drink. There, I spotted the Alcazer which matched rye whiskey with Fernet Branca and orange liqueur. Indeed, I remember enjoying that combination in Kevin Martin's whiskey riff of the Heather in Queue that I dubbed the\nHeather in the Rye\n. The Alcazer recipe called for pearl onions which we lack in house, and I wished that we had some of Kevin Martin's vermouth-infused onions that he made for the\nNolet's Gin\ndinner. Instead of going on the briny angle with olives, I substituted the delicious\nBarker & Mills\ncocktail cherries that I was gifted at Tales of the Cocktail last month. While the onions would donate an interesting salty-savory note that often works well with bitter liqueurs, vanilla-cherry ones would certainly not be out of place here.\nThe Alcazer began with a rye and orange aroma with perhaps some notes from the cherry's syrup. Next, the sip presented a sweet, smooth orange flavor. For the swallow, I picked up on rye followed by a fruity-Fernet flavor while Andrea noted more of an orange-Fernet taste. Just like Cherry Heering in the\nPinto\n, the Cointreau in this drink did an excellent job of subduing the Fernet into a well-behaved glassmate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfUYcA2jVZCgDLl18s_2r4asU2vsywbWAkmMoplQu-3Ms0rOLBtDbb0Oe8xxinMgciZa6T8gncwnKNK9uLdjnGQRFCcqlrWE_-H0M9Wgk9v6oRoJGC_eThhyphenhyphenEySMjCb6oxLd0W8DtgY0/s320/alcazer289.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfUYcA2jVZCgDLl18s_2r4asU2vsywbWAkmMoplQu-3Ms0rOLBtDbb0Oe8xxinMgciZa6T8gncwnKNK9uLdjnGQRFCcqlrWE_-H0M9Wgk9v6oRoJGC_eThhyphenhyphenEySMjCb6oxLd0W8DtgY0/s800/alcazer289.JPG", "comment_count": 2 }, { "title": "bunch of violets", "url": "https://cocktailvirgin.blogspot.com/2011/08/bunch-of-violets.html", "published": "2011-08-25T15:32:00.004-04:00", "updated": "2017-08-17T11:59:04.026-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": null }, "categories": [ "benedictine", "chartreuse (green)", "cream", "egg", "maraschino", "sugar", "vermouth (sweet)" ], "ingredients": [ "1 Egg", "1 spoonful Sugar (1 barspoon, 1/8 oz)", "1/6 Benedictine (1/2 oz)", "1/6 Maraschino (1/2 oz Luxardo)", "1/6 Anisette (1/2 oz Arak Razzouk)", "1/6 Vino Vermouth (1/2 oz Sweet Vermouth)", "1/6 Crème de Vanille (1/2 oz Navan)", "1/6 Chartreuse (1/2 oz Green)", "2 pony Cream (2 oz Half & Half)" ], "instructions": null, "body_text": "1 Egg\n1 spoonful Sugar (1 barspoon, 1/8 oz)\n1/6 Benedictine (1/2 oz)\n1/6 Maraschino (1/2 oz Luxardo)\n1/6 Anisette (1/2 oz Arak Razzouk)\n1/6 Vino Vermouth (1/2 oz Sweet Vermouth)\n1/6 Crème de Vanille (1/2 oz Navan)\n1/6 Chartreuse (1/2 oz Green)\n2 pony Cream (2 oz Half & Half)\nFill your glass with ice, freeze into a jelly, strain into long glasses, and serve. Makes 2 servings. See text.\nThe other drink we had last Wednesday was the Bunch of Violets from William Schmidt's\nThe Flowing Bowl\n. Surprisingly, this drink lacks crème de violette or William's favorite liqueur, crème de rose; in fact, none of the ingredients are exceptional floral. I was a bit flummoxed by the recipe's instructions but I decided to see how much of a jelly this mixture would make if chilled; therefore, I dry-shook it in a cobbler and stuck it in the freezer for an hour. After observing very little change in viscosity, I added ice, shook like I was making a Flip, and strained into a rocks glass. Perhaps if the fractional volume was much smaller so the mix was more egg and cream than alcohol, it might have solidified into a gel. However, the call for tall glasses suggests that the drink should be on the larger side.\nThe Bunch of Violets began with the fresh aroma of the cream and egg. The vanilla notes seemed the strongest of the sip, and the anise, Chartreuse, and Maraschino filled the swallow. As the drink warmed up, a slight chocolate note surfaced that I presumed was from the Benedictine. Overall, the mixture was flavorful but individual ingredients were not easily identifiable. While the drink was not all that suggestive of flowers, it was definitely (in Andrea's words) \"a damn tasty Nog variation.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbI9fwHtbiPzv_clAcxx0hHEbTHWYS9DyEwk5IzMYIeScfd0bsP_r9ZWy6slWA4OVSL63nGv48vu0QmLwuxl9Rl28r_BTC4AfML5MfY0J77ZrwE-hfog3PqZvxlftQ2jgZkkhCJxL1I0/s320/bunchviolets292.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbI9fwHtbiPzv_clAcxx0hHEbTHWYS9DyEwk5IzMYIeScfd0bsP_r9ZWy6slWA4OVSL63nGv48vu0QmLwuxl9Rl28r_BTC4AfML5MfY0J77ZrwE-hfog3PqZvxlftQ2jgZkkhCJxL1I0/s800/bunchviolets292.JPG", "comment_count": 0 }, { "title": "quechua", "url": "https://cocktailvirgin.blogspot.com/2011/08/quechua.html", "published": "2011-08-25T15:57:00.005-04:00", "updated": "2017-08-17T11:57:33.405-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": "Thursday Drink Night", "year": null }, "categories": [ "*original", "bitters (Angostura)", "lime juice", "pineapple juice", "pisco", "simple syrup" ], "ingredients": [ "1 1/2 oz Pisco (Macchu Pisco)", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1 dash Angostura Bitters", "3 Coffee Beans" ], "instructions": "Muddle the coffee beans. Add rest of ingredients and ice, shake, and double strain into a cocktail glass.", "body_text": "1 1/2 oz Pisco (Macchu Pisco)\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\n3 Coffee Beans\nMuddle the coffee beans. Add rest of ingredients and ice, shake, and double strain into a cocktail glass.\nI was recently asked about one of the drinks I created back in June for the \"orange and lime\" Thursday Drink Night back in June. Beside the\nMilord Gower\n, I made a drink later in the evening that was a hybrid of\nPisco Punch\nand the\nZambito\n. With the pisco's origin in mind, I named the drink Quechua after the Native American language spoken in Peru as well as other parts of the Inca empire. With so many complementary pairings in this drink including coffee and lime, the Quechua was a decent creation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10ZYJLFPAyt6mvGeEJff20t80RDcpQFgtNt_3SAZI0ArkZDxcZCRoCYTDhzeGKV3Wc0nMiWhgxrGQNjKYbALPnXxQb2vKCUwXnJGGOgXAzB-kcpBmB-paf6GdxyjrvJlaW2sMUwiYQP0/s320/quecha744.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10ZYJLFPAyt6mvGeEJff20t80RDcpQFgtNt_3SAZI0ArkZDxcZCRoCYTDhzeGKV3Wc0nMiWhgxrGQNjKYbALPnXxQb2vKCUwXnJGGOgXAzB-kcpBmB-paf6GdxyjrvJlaW2sMUwiYQP0/s800/quecha744.jpg", "comment_count": 2 }, { "title": "barbados fix", "url": "https://cocktailvirgin.blogspot.com/2011/08/barbados-fix.html", "published": "2011-08-26T15:18:00.002-04:00", "updated": "2017-08-17T11:56:28.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lime juice", "passion fruit syrup", "rum", "tea" ], "ingredients": [ "1 1/2 Barbados Rum (Plantation 5 Year)", "1 oz Lime Juice", "1/2 oz Passion Fruit Syrup (Trader Tiki/BG Reynolds)", "1/2 oz Earl Grey Tea Syrup (1:1)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with lime slices and/or berries in season. Add a straw.", "body_text": "1 1/2 Barbados Rum (Plantation 5 Year)\n1 oz Lime Juice\n1/2 oz Passion Fruit Syrup (Trader Tiki/BG Reynolds)\n1/2 oz Earl Grey Tea Syrup (1:1)\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with lime slices and/or berries in season. Add a straw.\nLast week for Thursday Drink Night, the theme was rum in honor of National Rum Week. For a idea, I decided to go with one of my favorite 19th century styles, the Fix, and chose to take it in a slightly Tiki direction. With lime as the citrus, I opted for passion fruit syrup as one of the sweeteners. In considering a second sweetener, I recalled the\nBeacon Fix\nthat used an rooibus-bergamot tisane syrup and decided to make my own Earl Grey tea syrup. Once mixed, the drink began with a lime aroma that contained a less descript sweet note to it. The sip contained the a citrus-passion fruit flavor, and following that was the lime, rum, bergamot, and black tea notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuIuv-suvdf6jptLYMyLVhx1f-ITOKH2bm8rUsG9EnGLoB_H4wbEP_l0W7Esk3iart_WhRFBb2GbphvsZodTfGi5NydbXMRVKUePswL970Gl9j8o2tEA-MmTsKaFInv9ez_cznHJ_i-s/s320/barbadosfix294.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuIuv-suvdf6jptLYMyLVhx1f-ITOKH2bm8rUsG9EnGLoB_H4wbEP_l0W7Esk3iart_WhRFBb2GbphvsZodTfGi5NydbXMRVKUePswL970Gl9j8o2tEA-MmTsKaFInv9ez_cznHJ_i-s/s800/barbadosfix294.JPG", "comment_count": 0 }, { "title": "[aurora's bed]", "url": "https://cocktailvirgin.blogspot.com/2011/08/auroras-bed.html", "published": "2011-08-29T15:23:00.002-04:00", "updated": "2017-08-17T11:55:49.522-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's Fine Food & Ale", "year": null }, "categories": [ "#stoddards", "chartreuse (yellow)", "gin", "lemon juice", "simple syrup (other)" ], "ingredients": [ "2 oz Plymouth Gin", "1 oz Saffron Simple Syrup", "1/2 oz Lemon Juice (*)", "1/4 oz Yellow Chartreuse" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "2 oz Plymouth Gin\n1 oz Saffron Simple Syrup\n1/2 oz Lemon Juice (*)\n1/4 oz Yellow Chartreuse\nStir with ice and strain into a cocktail coupe. Garnish with an orange twist.\n(*) I recommend upping the lemon juice to 3/4 oz to cut back on the sweetness and make the recipe a 4 oz volume.\nOn Saturday, I decided to visit Stoddard's Fine Food & Ale where Tony Iamunno was tending bar. For my first drink, Tony asked if he could make me something he came up with the day before; the only hint he gave me was asking if I liked saffron. He later explained that the chef had extra saffron simple syrup and he donated it for the bar staff to play with.\nThe drink had a gorgeous hue to it from the saffron syrup. On a first taste, I guessed gin, orange juice, and Lillet, and only one out of three of those ingredients was correct. The syrup combining with the lemon probably produced the orange juice-Lillet notes that I was noting. The drink's aroma was orange oil from the twist and an herbal, almost polleny scent from the saffron. The Lillet-like notes I had just mentioned appeared on the sip, and the swallow was a gin, citrus, and herbal flavor. Though the drink was a bit on the sweet side, it was definitely drier on the swallow from the saffron and gin's bitterness; perhaps the sip could have been dried out even further with an additional portion of lemon juice.\nTony asked for name suggestions, and the best I could do was Aurora's Bed from Virgil's\nAeneid\n:\nAurora now had left her saffron bed,\nAnd beams of early light the heav'ns o'erspread,\nWhen, from a tow'r, the queen, with wakeful eyes,\nSaw day point upward from the rosy skies.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwKsb9JGwP93ajx-NDtfQzq3LvegbtQfblH2yirLkpSWIWRRNM2OQ0GjJVgDFgrfSKBy5_2TnDdV0I3W_uQr4Xaf90xuxi0WGs12fMQI3_URhJuhOEDMC0wRcnsNViBzIiF9Vm6Ts5gQ/s320/saffron295.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwKsb9JGwP93ajx-NDtfQzq3LvegbtQfblH2yirLkpSWIWRRNM2OQ0GjJVgDFgrfSKBy5_2TnDdV0I3W_uQr4Xaf90xuxi0WGs12fMQI3_URhJuhOEDMC0wRcnsNViBzIiF9Vm6Ts5gQ/s800/saffron295.JPG", "comment_count": 0 }, { "title": "savannah", "url": "https://cocktailvirgin.blogspot.com/2011/08/savannah.html", "published": "2011-08-30T15:20:00.003-04:00", "updated": "2017-08-17T11:55:09.798-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "beer", "simple syrup (other)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Knob Creek Bourbon", "2 oz Gritty McDuff's Black Fly Stout (Irish Dry)", "1 oz Sassafras Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass or goblet rimmed with sassafras sugar.", "body_text": "1 1/2 oz Knob Creek Bourbon\n2 oz Gritty McDuff's Black Fly Stout (Irish Dry)\n1 oz Sassafras Syrup\nShake with ice and strain into a cocktail glass or goblet rimmed with sassafras sugar.\nThe other drink I had at Stoddard's last Saturday night was the Savannah, for the combination of beer, Bourbon, and sassafras intrigued me. When I asked bartender Tony Iamunno how they were able to source sassafras which was deemed toxic and carcinogenic back in the 1960s, he told me that they can get sassafras root that has had the worrisome saffrole compound removed (*). Apparently, they got the idea to use this safe sassafras from a drink one of the bartenders tasted at Central Kitchen in Cambridge; there they were informed that they could source the treated root at Christina's in Inman Square.\nThe Savannah greeted my nose with the aroma of stout's roasted malt coupled with the sassafras' root beer-like note. The sip was a semi-dry malt flavor derived from the whiskey and beer, and the swallow presented a combination of root beer and Bourbon notes. I was quite surprised at how dry the drink was, and when I pointed this out to Tony, he commented that he found it odd too as Knob Creek is one of the sweeter Bourbons and the Gritty's stout is not all that dry. I hypothesized that the sassafras' bitterness helped to reduce the sensation of sweetness in the drink. Indeed, even the sassafras sugar on the glass' rim was not that all that sweet.\n(*) There is evidence that the ill effects of sassafras were\nexaggerated\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnIvusDZd2LhrYppBPYd98dZjtz1RkAeQmvGvbDe5PQOhgcVgM1ndIub7uA6xKRHGQSL6U3tU0Utvw8vlLG8tDGtaqnuQLuIu9tF10VVDW96ZyUtAn8ukKBhJZYApGE8bUYlSqFoysEY/s320/savannah296.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnIvusDZd2LhrYppBPYd98dZjtz1RkAeQmvGvbDe5PQOhgcVgM1ndIub7uA6xKRHGQSL6U3tU0Utvw8vlLG8tDGtaqnuQLuIu9tF10VVDW96ZyUtAn8ukKBhJZYApGE8bUYlSqFoysEY/s800/savannah296.JPG", "comment_count": 0 }, { "title": "[jalisco buck]", "url": "https://cocktailvirgin.blogspot.com/2011/08/jalisco-buck.html", "published": "2011-08-30T16:17:00.003-04:00", "updated": "2017-08-17T11:54:19.406-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "chartreuse (yellow)", "ginger beer", "lime juice", "simple syrup", "tequila" ], "ingredients": [ "1 oz Corralejo Tequila", "1/2 oz Root Liqueur", "1/2 oz Yellow Chartreuse", "3/4 oz Lime Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a glass filled with ice. Top with 2 oz ginger beer, garnish with grated nutmeg, and add a straw.", "body_text": "1 oz Corralejo Tequila\n1/2 oz Root Liqueur\n1/2 oz Yellow Chartreuse\n3/4 oz Lime Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a glass filled with ice. Top with 2 oz ginger beer, garnish with grated nutmeg, and add a straw.\nAfter Stoddard's, I took the Red Line back and decided to get a nightcap at Bergamot. When I asked bartender Paul Manzelli what he had been tinkering with lately, he replied that he was really excited about the Root liqueur that was new to the bar. In discussing Root drinks I have had, I mentioned that it went really well with tequila in the\nEl Toro\n, and Paul began scheming a drink around this flavor pairing. The end result was a ginger beer-laden Buck that somewhat reminded me of the\nRestauranteur\nin structure. The Buck's nutmeg garnish produced a robust aroma, and the sip was a crisp combination of the ginger beer and lime flavors. Lastly, the tequila and liqueur's root beer-like notes rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O0Pbfq8ukM5yKYu-7bz0zsRY1wnoDEknMWvhIn5r9-F4eleLwNJFFI6RM5IsR4qmYIBmDI7TDiUWJCeNnVdqGu5yN0MN2XVUevBcxpdfFzfHsiYUgUdsFl7S1pBLQgksj1OJKym2_4E/s320/rootmule297.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O0Pbfq8ukM5yKYu-7bz0zsRY1wnoDEknMWvhIn5r9-F4eleLwNJFFI6RM5IsR4qmYIBmDI7TDiUWJCeNnVdqGu5yN0MN2XVUevBcxpdfFzfHsiYUgUdsFl7S1pBLQgksj1OJKym2_4E/s800/rootmule297.JPG", "comment_count": 0 }, { "title": "pretedant nobel", "url": "https://cocktailvirgin.blogspot.com/2011/08/pretedant-nobel.html", "published": "2011-08-31T15:58:00.003-04:00", "updated": "2017-08-17T11:53:42.604-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro", "bitters (orange)", "curacao", "lemon juice" ], "ingredients": [ "1 1/2 oz Grand Marnier", "3/4 oz Amaro Montenegro", "3/4 oz Lemon Juice", "1 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Grand Marnier\n3/4 oz Amaro Montenegro\n3/4 oz Lemon Juice\n1 dash Orange Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Mondays ago after I DJ'd, Andrea and I went down the street to Eastern Standard for a late dinner. For a drink, I asked bartender Hugh Fiore for the Prétedant Nobel, subtitled \"a rightful king made sour.\" The drink was one of the four served at this year's Bar Room Brawl competition at Tales of the Cocktail in New Orleans, and it currently resides on both Eastern Standard's and Island Creek Oyster Bar's menus. At the Brawl, I only tried their City of Champions for I wanted to save room to taste their competitors' libations; therefore, the Prétedant Nobel was one of the drinks I missed until now. While enjoying this drink, Tales of the Cocktail's Paul Tuennerman sat down next to me to eat dinner so I had a double whammy of Tales nostalgia. Paul was in town for business and was able to catch the Appleton Re-Mixology competition earlier that night (which I sadly missed for I had the music gig).\nThe Prétedant Nobel had a large amount of Grand Marnier as a nod to one of the Brawl's sponsors and is only outdone by the proportion in John Gertsen's epic\nMission of Burma\n. The Grand Marnier worked its magic starting in the aroma where it coupled with the bright notes of the lemon twist. Next, the sip was a sweet citrus, and this was followed by the lemon's crispness on the swallow and the liqueurs' orange and caramel notes on the aftertaste. While there was definitely a lot of sugar in this drink, it was not overwhelmingly sweet due to the lemon's acid and the amaro's bitter notes which aided in drying the balance out a bit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n850AxV_vZi-ydn-hZSRzB-roYO36eLpyu99IMQuSFrl2_-RfVzy9b4fWQqpf6xfW6G4CUF1CKP7lo_NDjY9YgiewesPHLaNkdG37XU8sfP92GTUmmWf5s3hdcAo18UlD62utDe-06E/s320/pretedant299.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n850AxV_vZi-ydn-hZSRzB-roYO36eLpyu99IMQuSFrl2_-RfVzy9b4fWQqpf6xfW6G4CUF1CKP7lo_NDjY9YgiewesPHLaNkdG37XU8sfP92GTUmmWf5s3hdcAo18UlD62utDe-06E/s800/pretedant299.JPG", "comment_count": 0 }, { "title": "flor de jerez", "url": "https://cocktailvirgin.blogspot.com/2011/08/flor-de-jerez.html", "published": "2011-08-31T16:46:00.003-04:00", "updated": "2017-08-17T11:52:36.662-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Food & Wines: Cocktails 2011", "year": 2011 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "lemon juice", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz Amontillado Sherry (Lustau Dry)", "1/2 oz Jamaican Rum (Smith & Cross)", "1/4 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Lemon Juice", "1/2 oz Cane Syrup or Rich Simple Syrup (2:1 Syrup)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Amontillado Sherry (Lustau Dry)\n1/2 oz Jamaican Rum (Smith & Cross)\n1/4 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Lemon Juice\n1/2 oz Cane Syrup or Rich Simple Syrup (2:1 Syrup)\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass.\nTuesday last week, I was flipping through\nFood & Wines: Cocktails 2011\nwhen I spotted Joaquin Simo's Flor de Jerez. Since I had enjoyed his\nPunky Monkey\nand\nDay Bell\n, I was excited about giving this drink a try. Once mixed, Andrea smelled primarily the sherry whereas I sensed more of the Smith & Cross Rum and apricot liqueur aromas. The sherry's grape appeared on the sip along with the lemon; the sherry continued on in the swallow as a nuttiness that blended well with the rum, and this was chased by a slight apricot aftertaste. Indeed, the Smith & Cross and the sherry flavors elegantly melded, and at an one to three ratio, the Amontillado was not overwhelmed by this potent spirit. If I were to compare the Flor de Jerez to a drink I have had recently, I would probably say Crosby Gaige's\nNaked Lady\nwhich uses sweet vermouth instead of sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPWbqVf3D1MIhPrl3wWZm8tirNqhaKRQFabKrSMhtsPglUpT_tckCepWtIAz5L_mwRp-bBPpDtU-eGreLTkHDBmw_kG0KkMWQekTwmREdi2DNCnVBC38Qm504hy-z_xPxh4gvcUcn36c/s320/flordejerez300.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPWbqVf3D1MIhPrl3wWZm8tirNqhaKRQFabKrSMhtsPglUpT_tckCepWtIAz5L_mwRp-bBPpDtU-eGreLTkHDBmw_kG0KkMWQekTwmREdi2DNCnVBC38Qm504hy-z_xPxh4gvcUcn36c/s800/flordejerez300.JPG", "comment_count": 0 }, { "title": "garden sun swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/09/garden-sun-swizzle.html", "published": "2011-09-01T15:36:00.005-04:00", "updated": "2017-08-17T11:51:59.512-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (other)", "lemon juice", "pastis", "pisco", "simple syrup (other)", "tequila" ], "ingredients": [ "6-8 Anise Hyssop Leaves", "1 1/2 oz Cucumber Cordial (*)", "1 1/2 oz Milagro Silver Tequila", "1/2 oz Macchu Pisco", "2 dash Bittermens Boston Bittahs" ], "instructions": null, "body_text": "6-8 Anise Hyssop Leaves\n1 1/2 oz Cucumber Cordial (*)\n1 1/2 oz Milagro Silver Tequila\n1/2 oz Macchu Pisco\n2 dash Bittermens Boston Bittahs\nSwizzle ingredients with crushed ice in a tall glass to mix and chill. Float ~1/2 oz Granier Mon Pastis on top. Add a straw and garnish with dried anise hyssop flowers.\n(*) 2 part Cucumber Juice, 1 part Lemon Juice, 1 part Anise Hyssop Simple Syrup, 1 pinch Salt, 1 drop Anise Hyssop Essential Oil\nWednesday last week, Andrea and I paid a visit to Craigie on Main for cocktails. The drink that caught my eye on the menu was the Garden Sun Swizzle and I asked bartender John Mayer to make me one. The concept seemed like a follow up to their herb and cucumber\nFin du Saison\nfrom around this time last year; however, instead of a sparkler, this offering was harvest-tiki Swizzle.\nThe anise from the pastis float, perhaps coupled with the anise hyssop elements, contributed greatly to the Garden Sun Swizzle's aroma. The cucumber played a big part of the sip and worked well with the herbal notes there, and the swallow presented a smooth tequila flavor with an anise hyssop aftertaste. Lastly, the pastis began to enter the drink towards the end and presented a more intense flavor than that of the anise hyssop.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaE4W0IUgEVYGA8tiAvvnPA9trG_OQMZC6LtK7g-e4-TsIib3wXJE0NO8-Cc06ab6jAfDZ8BKjVz81F4HKtCUIZyUy47ViV6P9eXsq2E7x6x-kwmrsH3YwQiLkd8UHQ_a7xhmQW0aE5Yk/s320/gardensunswiz301.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaE4W0IUgEVYGA8tiAvvnPA9trG_OQMZC6LtK7g-e4-TsIib3wXJE0NO8-Cc06ab6jAfDZ8BKjVz81F4HKtCUIZyUy47ViV6P9eXsq2E7x6x-kwmrsH3YwQiLkd8UHQ_a7xhmQW0aE5Yk/s800/gardensunswiz301.JPG", "comment_count": 0 }, { "title": "des esseintes", "url": "https://cocktailvirgin.blogspot.com/2011/09/chipilo.html", "published": "2011-09-01T16:48:00.008-04:00", "updated": "2017-08-17T11:51:15.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro nonino", "bitters (Angostura)", "bitters (orange)", "maraschino", "mezcal" ], "ingredients": [ "1 1/2 oz Del Maguey Chichicapa Mezcal", "1 1/2 oz Amaro Nonino", "1 barspoon Luxardo Maraschino Liqueur", "2 dash Angostura Bitters", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "1 1/2 oz Del Maguey Chichicapa Mezcal\n1 1/2 oz Amaro Nonino\n1 barspoon Luxardo Maraschino Liqueur\n2 dash Angostura Bitters\n2 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail coupe. Garnish with an orange twist.\nFor a follow up to the Garden Sun Swizzle, I asked bartender John Mayer if he had any new drink ideas. Sticking with an agave spirits theme, John proposed a cocktail that he felt was similar to a mezcal Martinez which used Amaro Nonino instead of vermouth. It sounded intriguing and John rarely fails with his agave-fu, so I gave it the thumbs up. The drink began with an orange oil and mezcal aroma. The Amaro Nonino contributed a rich caramel flavor to the sip where it mingled with the agave notes. On the swallow, the mezcal's smoke followed by Maraschino then the bitters rounded out the drink. I was quite impressed at how the sweetness and richness of the Amaro Nonino did a good job beating back the mezcal's intensity.\nFor a name, I dubbed this the Chipilo as a nod to an Italian-Mexican link in the ingredients. Starting in the late 19th century and continuing on through the Mussolini era, there was a sizable Italian diaspora to the Americas including central and eastern Mexico. Many of these immigrants to Mexico were given land grants and took up farming. One of these heavily settled towns, Chipilo in the state of Puebla, still has traces of Venetian in their dialect.\nPost note:\nJohn wrote me that the drink now appears on the Craigie on Main menu as the Des Esseintes. John explains:\nI thought I'd follow up and mention that this cocktail is now on our list at Craigie; named the \"Des Esseintes\" after the eccentric and reclusive main/solo character of Joris-Karl Huysmans 1884 work, \"A Rebours\" (translated \"Against the Grain\").\nThere are many streams of this characters conscience that resonate with me; notably his affinity for the color orange and his description of his home bar as a \"mouth organ\", pulling individual stops to let certain liquors play their part in his drunken symphony.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJ0fH7MZR_lo-J_y28Sh836uW_dC39jIiGL_Te2N8UCHqhiWiPbHIKnLj5XamJ9VOAKgvWXAZiWrmcFkfYTXGDDm_8WnpBG8CTjiLsojoCCDshQGr0Z8egmL_jTwKGjAUvt_zvNMrs9Y/s320/craigie303.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJ0fH7MZR_lo-J_y28Sh836uW_dC39jIiGL_Te2N8UCHqhiWiPbHIKnLj5XamJ9VOAKgvWXAZiWrmcFkfYTXGDDm_8WnpBG8CTjiLsojoCCDshQGr0Z8egmL_jTwKGjAUvt_zvNMrs9Y/s800/craigie303.JPG", "comment_count": 2 }, { "title": "south of no north", "url": "https://cocktailvirgin.blogspot.com/2011/09/south-of-no-north.html", "published": "2011-09-02T15:22:00.003-04:00", "updated": "2017-08-17T11:50:35.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Chris Langston", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (mole)", "cynar", "egg white", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "1/2 oz Simple Syrup 1:1 (Jaggery Syrup)", "1/2 oz Cynar", "1 oz Coffee (*)", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass and garnish with 2 dashes of chocolate mole bitters (homemade).", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n1/2 oz Simple Syrup 1:1 (Jaggery Syrup)\n1/2 oz Cynar\n1 oz Coffee (*)\n1 Egg White\nShake once without ice and once with. Strain into a cocktail glass and garnish with 2 dashes of chocolate mole bitters (homemade).\n(*) Cold-brewed African coffee is recommended here. I used a drip-brewed dark roast blend.\nOn the\nImbibe Magazine\nwebsite, they posted a new drink by Chris Langston called South of No North in a section on coffee-laden cocktails. Chris is one of the bartenders at 1022 South in Tacoma, Washington, and I had written about one of his drinks in July called\nThe Grasshopper Lies Heavy\n. A few days later, I happened to meet Chris while waiting in line for the \"Before Man, the Plant\" agave seminar at Tales of the cocktail. One of the allures of the South of No North is the pairing of coffee with Cynar for I have noted coffee notes in Cynar drinks like the\nCynar Julep\nand Andrea has noted that Cynar reminds her of Autocrat coffee syrup such as in her post on the\nSous le Soleil\n. The other allure is that there is a collection of Charles Bukowski's short stories under that name; while\nImbibe Magazine\ngave no hint of the name's genesis, the collection is riddled with coffee (and booze) allusions.\nThe South of No North began with a mingling of tequila, Cynar, and chocolate aromas. On the sip, the Cynar and jaggery syrup combined to make a rich, almost caramel flavor that was complemented by the bitters' chocolate notes. Next, the Cynar and tequila appeared on the swallow and the egg white functioned to smooth out their edges; finally, the coffee notes lingered as a pleasant aftertaste. Andrea explained her happiness over this cocktail as, \"[it's] all of some of my favorite things.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjj8IGAOOaegnRko5yUjdusHqfLNS9PrDT3ibnKVCFoFDxDco9VnKGpd_sRD_6fm9k1ZVy3nH2mGNd6u8WR0k6lQ50oScK22fm5cY6xO5oNatauS454d9gg9rfZZNux86u8OPKLP8gGY/s320/southofno306.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjj8IGAOOaegnRko5yUjdusHqfLNS9PrDT3ibnKVCFoFDxDco9VnKGpd_sRD_6fm9k1ZVy3nH2mGNd6u8WR0k6lQ50oScK22fm5cY6xO5oNatauS454d9gg9rfZZNux86u8OPKLP8gGY/s800/southofno306.JPG", "comment_count": 0 }, { "title": "marliave's cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/09/marliaves-cocktail.html", "published": "2011-09-02T16:45:00.003-04:00", "updated": "2017-08-17T11:49:56.277-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Louis Mixed Drinks", "year": 1906 }, "categories": [ "bitters (orange)", "gin", "maraschino", "quinquina", "vermouth (dry)" ], "ingredients": [ "2 dash Orange Bitters (Angostura Orange)", "1 dash Maraschino Liqueur (1 barspoon or 1/8 oz Luxardo)", "1 liqueur glass Dry Vermouth (1 oz Noilly Prat)", "1 liqueur glass Dry Gin (1 oz Beefeater)", "1 liqueur glass Quinquina (1 oz Bonal)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 dash Orange Bitters (Angostura Orange)\n1 dash Maraschino Liqueur (1 barspoon or 1/8 oz Luxardo)\n1 liqueur glass Dry Vermouth (1 oz Noilly Prat)\n1 liqueur glass Dry Gin (1 oz Beefeater)\n1 liqueur glass Quinquina (1 oz Bonal)\nStir with ice and strain into a cocktail glass.\nLast Saturday night, I decided to make one of the cocktails I had spotted in\nLouis Mixed Drinks\ncalled the Marliave's Cocktail. I have no clue whether the drink was created at the Boston establishment, but it is very possible for the book was printed in Boston in 1906 well after the restaurant opened in 1885. While the drink book is best known for having the first recipe of the Dry Martini Cocktail, the Marliave is best known for having survived Prohibition as a speakeasy. Indeed, the Marliave's Cocktail is but one of the many riffs on the Martini that appears in\nLouis Mixed Drinks\n, and it comes across like an embittered and dry\nMartinez\n. Here, the drink's balance could vary greatly by what quinquina is used. According to\nVermouth 101\n, Bonal, Cocchi Americano, Kina Lillet, Dubonnet, Byrrh, and other quinquinas were around back then, and I decided that Bonal would probably work rather well.\nThe Marliave's Cocktail began with the Maraschino's aroma complemented by a hint of orange from the bitters. The Maraschino continued on into the sip where it paired with the grape notes of the Bonal and perhaps the dry vermouth. Finally, the Bonal's gentian and quinine notes worked well with the orange bitters and gin flavors on the swallow. Overall, the Marliave's Cocktail made for a splendid aperitif cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSYNM-GFPIAexKww2uuXZg892dZz6KCG3cbYrsWz5ta6YIHxeJwSXZvddTFEjOGFYTSSxhHJ-N8i6vQCPGiMwP5OVjopm_nJXGx_9hUDgs5YiOF0yZR8zz7JAtJCA6wL4YRXlhbNYzcw/s320/marliave310.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSYNM-GFPIAexKww2uuXZg892dZz6KCG3cbYrsWz5ta6YIHxeJwSXZvddTFEjOGFYTSSxhHJ-N8i6vQCPGiMwP5OVjopm_nJXGx_9hUDgs5YiOF0yZR8zz7JAtJCA6wL4YRXlhbNYzcw/s800/marliave310.JPG", "comment_count": 0 }, { "title": "charlie lindbergh", "url": "https://cocktailvirgin.blogspot.com/2011/09/charlie-lindbergh.html", "published": "2011-09-04T19:18:00.000-04:00", "updated": "2017-08-17T11:49:50.999-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": 2008 }, "categories": [ "#icob", "apricot liqueur", "bitters (orange)", "gin", "lillet" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "1 1/2 oz Cocchi Americano", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe pre-rinsed with Rothman & Winter Apricot Liqueur.", "body_text": "1 1/2 oz Plymouth Gin\n1 1/2 oz Cocchi Americano\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail coupe pre-rinsed with Rothman & Winter Apricot Liqueur.\nLast Sunday, Andrea and I stopped by Island Creek Oyster Bar. The drink that caught my eye was the Charlie Lindbergh; the menu item's subtitle was \"a modern take on the Prohibition variation\" which hinted at the two rounds of alterations from the original. The drink commemorates Lindbergh's non-stop trans-Atlantic flight back in 1927, and the recipe first appears a few years later in the 1930\nSavoy Cocktail Book\n. In the\nSavoy\n, the recipe contains gin, Lillet, apricot liqueur, orange juice, and a lemon twist. Back in 2008, the Charlie Lindbergh had been on Eastern Standard's Prohibition-era drink of the month list that led up to their epic\n75th Anniversary Prohibition Repeal Party\n. It was also served during the cocktail-pairing dinner portion of the party. According to my notes for the event, Eastern Standard' s Jackson Cannon removed the orange juice and lemon twist and replaced these citrus elements with Bittermens grapefruit bitters. In the Island Creek iteration, bar manager Bobby McCoy explained that they switched from Lillet to Cocchi Americano and from grapefruit bitters to orange ones. I am not sure if the Eastern Standard recipe used the apricot liqueur in a rinse or as a regular ingredient, but the Island Creek version included it à la James Maloney's bellringer -- an apricot liqueur rinse which was Maloney's signature move in his 1900 drink book. Here, the Charlie Lindbergh presented an aroma of gin with hints of citrus from the Cocchi Americano and orange bitters. The citrus continued on in the sip, and this was followed by gin on the swallow and apricot on the finish. My guess is that the orange bitters work better here than classic's orange juice, but I do think that the 1930 recipe's lemon twist would work wonders here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1L-EIdBnS3F1NJf9Y5fyMgubRTshV7cF7P92gX8232GfF86-IiUBxUTT0TgNy6QIwkvznsU650xxgBetiwJINTMNxQlJhW8uytDjr0gK1h1AVTU70ErKflwOVL-WBxFHfDbHfueO800/s320/charlielind311.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1L-EIdBnS3F1NJf9Y5fyMgubRTshV7cF7P92gX8232GfF86-IiUBxUTT0TgNy6QIwkvznsU650xxgBetiwJINTMNxQlJhW8uytDjr0gK1h1AVTU70ErKflwOVL-WBxFHfDbHfueO800/s800/charlielind311.JPG", "comment_count": 2 }, { "title": "[apotecario]", "url": "https://cocktailvirgin.blogspot.com/2011/09/apotecario.html", "published": "2011-09-06T14:30:00.002-04:00", "updated": "2017-08-17T11:48:27.945-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Stephen Shellenberger", "source": "Pomodoro", "year": null }, "categories": [ "#pomodoro", "bitters (Peychaud's)", "cynar", "tequila", "vermouth (rose)" ], "ingredients": [ "1 oz Cynar", "1 oz Martini & Rossi Rosé Vermouth", "1 oz Espolón Blanco Tequila", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail or other small glass.", "body_text": "1 oz Cynar\n1 oz Martini & Rossi Rosé Vermouth\n1 oz Espolón Blanco Tequila\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail or other small glass.\nMonday last week, Andrea and I went to Pomodoro in Brookline and sat at the bar to have dinner. There, the honorable Stephen Shellenberger was presiding, and for a first drink, he made me an equal parts tequila number that matched the agave spirit with Cynar and rosé vermouth. While I have mentioned how well tequila and Cynar pair up such as in\nUnder the Volcano\n, I had never had it with rosé vermouth. However, I have noticed how well it works with blanc (sweet white) vermouth such as in the\nRojo Bianco\nand the\nMary Sharon\n, so I figured this would be similar. When I asked Stephen about the drink concept, he described how he inverted the aromas in the classic Negroni but left the gustatory proportions the same.\nIn the drink, the dark, funky Cynar aroma was balanced by the light fruitiness of the vermouth and the floral and vegetal notes of the agave. I soon understood Stephen's drink concept because the combination of the liqueur and the vermouth was indeed reminiscent of Campari to the nose. The rosé vermouth's grape flavors filled the sip, and the tequila and Cynar rounded out the swallow. Overall, it was a different tasting drink than the tequila-sweet vermouth\n1836\nand the tequila-sweet and -dry vermouth\nRosita\n, but just as delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqYf1BL3knAdno2pyQB56PtbVPbDcJv5rTBv3yrzj_4iTi2HyE0ZOH5Fp9G79jVvQEVehR5WAVyt-MR55GSY_RO3h8-oQugIm7hLDZR7RYS4eTrtD4j50IHyUUdpvSqCVDddq11aDIw8/s320/pomodoro314.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqYf1BL3knAdno2pyQB56PtbVPbDcJv5rTBv3yrzj_4iTi2HyE0ZOH5Fp9G79jVvQEVehR5WAVyt-MR55GSY_RO3h8-oQugIm7hLDZR7RYS4eTrtD4j50IHyUUdpvSqCVDddq11aDIw8/s800/pomodoro314.JPG", "comment_count": 0 }, { "title": "prince of orange", "url": "https://cocktailvirgin.blogspot.com/2011/09/prince-of-orange.html", "published": "2011-09-06T14:37:00.004-04:00", "updated": "2017-08-17T11:47:49.984-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "drambuie", "genever", "lemon juice", "orange juice" ], "ingredients": [ "1 1/2 oz Bols Genever", "1 oz Drambuie", "1/2 oz Lemon Juice", "1/4 oz Orange Juice", "1 tsp Orange Marmalade", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and double strain into a coupe or cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Bols Genever\n1 oz Drambuie\n1/2 oz Lemon Juice\n1/4 oz Orange Juice\n1 tsp Orange Marmalade\n2 dash Angostura Bitters\nShake with ice and double strain into a coupe or cocktail glass. Garnish with an orange twist.\nLast Tuesday, Andrea and I made the journey to the South End to visit Estragon for Sahil Mehta had mentioned that lately he was working occasional Tuesday nights (normally he works on Mondays). Sahil had a few new drinks to showcase for us -- two were his entries into the Angostura Bitters competition and two were recipes he was submitting for a Bols Genever article. For our first round, Andrea and I tried the Angostura Bitters contest drinks; the southeastern India-inspired one I had was quite spectacular. I will write about it in the future; however, the contest guidelines specify that submissions need to be unpublished recipes. While Andrea was lured away with the\nStarbird\nfor her second round, I opted for the Prince of Orange from his new Genever drinks.\nThe Prince of Orange balanced the sweetness of Drambuie with orange and lemon elements similar to the\nDuke\nand\nMadelaine Cocktails\n. Moreover, the addition of marmalade would add extra depth of citrus flavor as well as a full mouthfeel such as was noted in the\nJubilee Line\nand other drinks. Here, the Prince of Orange presented a malt and orange aroma. The citrus sip did have the smooth richness from the marmalade as expected. The swallow was a combination of the Bols Genever and the Drambuie; indeed, the two spirits paired rather well for the sharper notes of the Genever and sweeter aspects of Drambuie were quite complementary. Lastly, the Prince of Orange ended with a lingering citrus zing that was coupled with the bitters' spice and Genever's botanicals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98A8qWK8rAcWG3jRHVVivwkABe5RQwiH6FmQNNaWWlZxvSvCgjTX0QZL_HxawVM-b_EDAsAr2VIrnxMF3z-Qt8l5gKjMHmBtfca5khjp1FNb4KYk5twviweiaCW_hCJtZCspMxHr3i9M/s320/prince316.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98A8qWK8rAcWG3jRHVVivwkABe5RQwiH6FmQNNaWWlZxvSvCgjTX0QZL_HxawVM-b_EDAsAr2VIrnxMF3z-Qt8l5gKjMHmBtfca5khjp1FNb4KYk5twviweiaCW_hCJtZCspMxHr3i9M/s800/prince316.JPG", "comment_count": 0 }, { "title": "manhattan bell-ringer", "url": "https://cocktailvirgin.blogspot.com/2011/09/manhattan-bell-ringer.html", "published": "2011-09-09T13:42:00.004-04:00", "updated": "2017-08-17T11:47:09.533-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "James Maloney", "source": "The Twentieth-Century Cocktail Guide for Mixing Fancy Drinks", "year": 1900 }, "categories": [ "apricot liqueur", "bitters (orange)", "bitters (Peychaud's)", "lemon juice", "simple syrup", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1/2 tsp Lemon Juice", "1 tsp Simple Syrup", "2 dash Orange Bitters (Angostura Orange)", "1 dash Peychaud's Bitters", "1/2 wineglass Bourbon Whiskey (1 oz Bookers)", "1/2 wineglass Vermouth (1 oz Vya Sweet)" ], "instructions": "Stir with ice and strain into a cocktail glass pre-rinsed with apricot liqueur (Rothman & Winter). Rub a piece of fresh cut lemon around the edge of the glass.", "body_text": "1/2 tsp Lemon Juice\n1 tsp Simple Syrup\n2 dash Orange Bitters (Angostura Orange)\n1 dash Peychaud's Bitters\n1/2 wineglass Bourbon Whiskey (1 oz Bookers)\n1/2 wineglass Vermouth (1 oz Vya Sweet)\nStir with ice and strain into a cocktail glass pre-rinsed with apricot liqueur (Rothman & Winter). Rub a piece of fresh cut lemon around the edge of the glass.\nAs I mentioned in the post about the\nCharlie Lindbergh\n, the apricot liqueur rinse was a signature move of James Maloney. Maloney's book,\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\nfirst published in 1900, has several variations of this rinse that he called a \"bell-ringer.\" The one that I gave a try Wednesday last week was the Manhattan Bell-Ringer that I felt would satisfy Andrea's desire for a Bourbon drink.\nThe Manhattan Bell-Ringer began with a Bourbon, apricot, and lemon aroma. While the sip contained the vermouth's grape and the orange bitters flavors, the swallow showcased the Bourbon and spice with a hint of apricot on the finish. Overall, the drink was a little fruitier and sweeter than a regular fifty-fifty Manhattan, but it was still recognizable as a Manhattan. For the pisco fans, Paul Clarke recently wrote about the\nPisco Bell-Ringer\nthat did not make the cut for the 1900 edition of Maloney's book but appeared in the 1903 one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJyPefIYNujvb3PZt5KTPAlScN6V6TFm3qTFti88jK8lJnh5JW7NXzqMkxAK2JZ-XPl_4rpkmZDOTCB_6s5iBmTgas-SFbwTeomxw0FNQzEvNsi4tEp0YoW0WeuGNoBCU0wqBNfXwrSY/s320/manhattan317.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJyPefIYNujvb3PZt5KTPAlScN6V6TFm3qTFti88jK8lJnh5JW7NXzqMkxAK2JZ-XPl_4rpkmZDOTCB_6s5iBmTgas-SFbwTeomxw0FNQzEvNsi4tEp0YoW0WeuGNoBCU0wqBNfXwrSY/s800/manhattan317.JPG", "comment_count": 2 }, { "title": "gin fix", "url": "https://cocktailvirgin.blogspot.com/2011/09/gin-fix.html", "published": "2011-09-09T14:23:00.003-04:00", "updated": "2017-08-17T11:46:22.457-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": null, "attribution": { "creator": null, "source": "How to Mix Drinks, A Bar Keeper's Handbook", "year": 1884 }, "categories": [ "genever", "lemon juice", "raspberry syrup", "sugar" ], "ingredients": [ "1/2 tsp Sugar", "3-4 dash Lemon Juice (3 barspoon, 3/8 oz)", "1/2 pony Raspberry Syrup (1/2 oz)", "1 wineglass Holland Gin (2 oz Bols Genever)" ], "instructions": "Add ingredients to a glass, fill with fine shaved ice (rocks glass, crushed ice), and mix well with a spoon. Dress the top with fruits (orange slices and mint) then serve with a straw.", "body_text": "1/2 tsp Sugar\n3-4 dash Lemon Juice (3 barspoon, 3/8 oz)\n1/2 pony Raspberry Syrup (1/2 oz)\n1 wineglass Holland Gin (2 oz Bols Genever)\nAdd ingredients to a glass, fill with fine shaved ice (rocks glass, crushed ice), and mix well with a spoon. Dress the top with fruits (orange slices and mint) then serve with a straw.\nLast week, I was reading through George Winter's\nHow to Mix Drinks, A Bar Keeper's Handbook\nfrom 1884 and spotted the Gin Fix. I was introduced to the Fix as a drink instead of as an ancient recipe by Ted Kilpatrick at No. 9 Park when he made me Harry Johnson's\nBrandy Fix\n. When I later read an article describing the Fix as a dead drink form, it bothered me since it is such a lovely drink style that elevates the simple Sour or Daisy via a grand presentation using crushed ice, fruits and berries of the season, and a straw. Since the Brandy one, I have made my own Fix recipes, the\nBarbados\nand\nFernet Fix\nes, and I decided it was time to try another 19th century one to reacquaint myself with its beauty.\nThe Gin Fix greeted me with the aroma of the Genever's malt supplemented by the scent of the orange and mint garnish; while mint is not generally a classic Fix garnish, it did work rather well here and in Ted's Brandy Fix. Next, the sip was a fruity-citrus flavor that surprisingly was not distinctly raspberry; moreover, the Genever's malt added some fullness here. Finally, the Genever's bitter botanicals rounded out the swallow with a wormwood-like note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexpebU5etrhlVRGv5SZjTKT_zlWu0TYx7m2Gd93tNUaUn0oXPtVG1KROvz-acpuSE0-NEtbmbtxiYWUrvSjV_S77SD-gvuimdcvdQDDKomeYJQxQuIXSVmmK6xKqqmlEZh0bzr18JeGs/s320/ginfix319.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexpebU5etrhlVRGv5SZjTKT_zlWu0TYx7m2Gd93tNUaUn0oXPtVG1KROvz-acpuSE0-NEtbmbtxiYWUrvSjV_S77SD-gvuimdcvdQDDKomeYJQxQuIXSVmmK6xKqqmlEZh0bzr18JeGs/s800/ginfix319.JPG", "comment_count": 0 }, { "title": "bitter peach", "url": "https://cocktailvirgin.blogspot.com/2011/09/bitter-peach.html", "published": "2011-09-09T16:28:00.004-04:00", "updated": "2017-08-17T11:45:02.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Derek Brown and Brian Tetorakis", "source": "Esquire", "year": null }, "categories": [ "bitters (Peychaud's)", "campari", "egg white", "lemon juice" ], "ingredients": [ "1 oz Gran Classico Bitter (Campari)", "1 oz Lemon Juice", "1 oz Peach Syrup (*)", "1 small Egg White" ], "instructions": "Shake once without ice and once with. Strain into a coupe glass and garnish the egg white froth with a dash of Peychaud's Bitters", "body_text": "1 oz Gran Classico Bitter (Campari)\n1 oz Lemon Juice\n1 oz Peach Syrup (*)\n1 small Egg White\nShake once without ice and once with. Strain into a coupe glass and garnish the egg white froth with a dash of Peychaud's Bitters\n(*) I made my syrup by heating a 10 oz bag of frozen peach slices with a cup of water and a cup of sugar. Bring to a boil, simmer for 10 minutes, cover, and let cool for an hour or two. Strain through a tea towel, bottle, and refrigerate. To make the syrup last longer, add 1 oz of vodka to the empty bottle, shake the alcohol to sterilize the inside, add the syrup to the vodka, and mix.\nAfter making the 19th century Gin Fix recipe, it was time to try something modern. One of the drinks I spotted in a recent\nEsquire\narticle\nwas from Derek Brown and Brian Tetorakis, bartenders at the Columbia Room and Rogue 24, respectively, in Washington, D.C. With a pile of peach scraps available to them, they made a syrup that they discovered worked well with Gran Classico's bitterness. Derek described how they created, \"a great aperitif cocktail: sweet, sour, bitter, and low-alcohol. It's a perfect pre-dinner drink, especially for an end-of-summer feast. It reminds me of a fluffier, more accessible Negroni.\"\nOne of the alluring aspects of the drink was that it would utilize the peach syrup that I had made for the Temperance-era\nGeorgia Mint Julep\nwhich I wrote about on the Four Pounds Flour website. While I did not have Gran Classico, I figured that the less artisanal Campari would substitute well here. Once mixed, the drink presented a Campari aroma spiked with the Peychaud's Bitter's anise notes; the anise was strong enough to make Andrea inquire if the drink contained some absinthe. The sip was a rather pleasing creamy lemon-peach flavor, and the Campari entered in on the swallow. Indeed, the peach did pair well with the Campari but their flavors were for the most part temporally separated in the sip and swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuziSwU_n5ipKuS0FBKiVRTKiwD1zulvF8TViRIIni9cq-nxSJg407e7PGn5wBSrXjzSrFvQv20RFiamcP1z1UjxdLx3w0sSG8XiQNVcs7JzYc5SqmieYrT1vPauI_9WjG7JJ1c8P7z88/s320/bitterpeach320.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuziSwU_n5ipKuS0FBKiVRTKiwD1zulvF8TViRIIni9cq-nxSJg407e7PGn5wBSrXjzSrFvQv20RFiamcP1z1UjxdLx3w0sSG8XiQNVcs7JzYc5SqmieYrT1vPauI_9WjG7JJ1c8P7z88/s800/bitterpeach320.JPG", "comment_count": 0 }, { "title": "prudence prim", "url": "https://cocktailvirgin.blogspot.com/2011/09/prudence-prim.html", "published": "2011-09-11T15:51:00.003-04:00", "updated": "2017-08-17T11:44:24.924-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Burke's Complete Cocktail and Tastybite Recipes", "year": 1936 }, "categories": [ "apricot liqueur", "gin", "grenadine", "lemon juice", "vermouth (dry)" ], "ingredients": [ "2 part Gin (1 oz Beefeater Summer)", "1 part Apricot Brandy (1/2 oz Rothman & Winter)", "1 part Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Lemon Juice (1/4 oz)", "3 dash Grenadine (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass with a sugared rim.", "body_text": "2 part Gin (1 oz Beefeater Summer)\n1 part Apricot Brandy (1/2 oz Rothman & Winter)\n1 part Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Lemon Juice (1/4 oz)\n3 dash Grenadine (1/4 oz)\nStir with ice and strain into a cocktail glass with a sugared rim.\nTwo Fridays ago, I was searching through\nBurke's Complete Cocktail and Tastybite Recipes\nfrom 1936 and spotted the curiously named Prudence Prim. I later learned that Prudence Prim was one of the illustrated characters that artist Nell Brinkley drew for newspapers and magazines during the 1920s. Prudence along with Flossie, Dimples, and Pretty Polly were stylish characters during these flapper years and appear in a recent\nbook\nabout Brinkley's work. President Calvin Coolidge even named one of his two collies Prudence Prim with the other being Rob Roy.\nThe drink itself is very similar to the English Rose down to the sugared rim as well as close to the Leave It to Me and the Take It or Leave It which both lack the sugared rim. For a gin, I opted to use Beefeater Summer for I still had a few days before the spirit would seem out of season. The Prudence Prim began with an apricot aroma that led into a vague fruitiness from the grenadine, lemon, and vermouth's grape on the sip. Next, the swallow started with apricot and an herbalness from the gin and vermouth and ended with the lemon's crispness. I was pleased that the apricot did not overwhelm the flavor profile, and the drink's overall balance reminded me of the\nScofflaw\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKA-hKFP_xLCtMxPJBQFqhJkiuzEYA8A43-roFqzyp2RrdvFv9w3JxFZnkhQbzQ7x1q2joAgvnvNlkCAPV-MtOnIGMDCrPMSXfS0yNoz-jNgAMjIziIICv6shL7rFlaQhyphenhyphenJCCX3-Jx0g/s320/nellbrinkley3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRitUhr0TyR5WmHKCA8nhN-yq90L-5vtD3ebUqZXgBYHg9OCS39b2MUHTEn5-J20TOsWfXcUjgWUpCJF_N7cYBHtMiB7o0AF405jeZairmjZV1aXLrhjHjdk1JJv-V7gA5hExXxn0bms/s320/prudence321.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKA-hKFP_xLCtMxPJBQFqhJkiuzEYA8A43-roFqzyp2RrdvFv9w3JxFZnkhQbzQ7x1q2joAgvnvNlkCAPV-MtOnIGMDCrPMSXfS0yNoz-jNgAMjIziIICv6shL7rFlaQhyphenhyphenJCCX3-Jx0g/s800/nellbrinkley3.jpg", "comment_count": 0 }, { "title": "sir francis drake special", "url": "https://cocktailvirgin.blogspot.com/2011/09/sir-francis-drake-special.html", "published": "2011-09-11T18:03:00.007-04:00", "updated": "2025-03-19T09:55:58.422-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Hotel Sir Francis Drake", "year": null }, "categories": [ "*room temperature", "chartreuse (green)", "cointreau", "gin", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Gin (Darnley's View)", "1/2 oz Bonded Rye Whiskey (Rittenhouse)", "1/2 oz Triple Sec (Cointreau)", "1/2 oz Green Chartreuse" ], "instructions": "Stir", "body_text": "1/2 oz Gin (Darnley's View)\n1/2 oz Bonded Rye Whiskey (Rittenhouse)\n1/2 oz Triple Sec (Cointreau)\n1/2 oz Green Chartreuse\nStir\nwithout ice\nand serve in a 2 oz glass.\nWhile drinking the Prudence Prim, I began flipping through\nBottoms Up\nand noticed the Sir Francis Drake Special. What caught my eye was that it was a room temperature cocktail, a style that generally disappeared with the Scaffa but the authors from\nBeta Cocktails\nare trying to revive. The drink was created at the Hotel Sir Francis Drake in San Francisco sometime between the hotel being built in 1928 and the book being first published in 1951. The bar is significant in San Francisco drink history for Tony Abou-Ganim, Marco Dionysos, and Jacques Bezuidenhout and others have worked there through the years. Moreover, Camper English wrote a\npair\nof\nposts\na week or so ago about the bar reopening after a major renovation and menu revision.\nThe Sir Francis Drake Special began with an orange liqueur aroma supplemented with a hint of Chartreuse; Andrea thought that this combination smelled a bit like old fashioned bubble gum. The Cointreau continued on in the sip, and the swallow was the Chartreuse followed by the gin and concluded with a lingering whiskey note. The pairing of the Cointreau and Chartreuse reminded me of the\nProspector Cocktail\n. In addition, the heat of the spirits seemed to be mitigated by the two liqueurs sugar content; even without chilling or dilution it was rather drinkable, but as Andrea pointed out, it is not for the faint of heart.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_YyF5ZT0wIeinQJuaXIPRRnHD5StIUkgCl-ZGCIP9eMHe1_jihRjWXgQWPdFi4UxkjyYxpXoBlfaPbuaNCvW1lDSP1DYLSwAEa6Aa80lVKGJuGbWwj-xQReEi8Ql42_NLoG3K_UWngQ/s320/sirfrandrake322.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_YyF5ZT0wIeinQJuaXIPRRnHD5StIUkgCl-ZGCIP9eMHe1_jihRjWXgQWPdFi4UxkjyYxpXoBlfaPbuaNCvW1lDSP1DYLSwAEa6Aa80lVKGJuGbWwj-xQReEi8Ql42_NLoG3K_UWngQ/s800/sirfrandrake322.JPG", "comment_count": 2 }, { "title": "panamanian cooler", "url": "https://cocktailvirgin.blogspot.com/2011/09/panamanian-cooler.html", "published": "2011-09-12T16:51:00.000-04:00", "updated": "2017-08-17T11:42:17.593-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "South American Gentleman's Companion", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "maraschino", "orange juice", "sherry", "soda", "wine (white)" ], "ingredients": [ "1 tsp Lime Juice (1/4 oz)", "2 oz Dry White Wine (Bear Flag)", "2 oz Sherry (Lustau Dry Amontillado)", "1/2 pony Maraschino (1/2 oz Luxardo)", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "Juice 1/2 Orange (3/4 oz)\n1 tsp Lime Juice (1/4 oz)\n2 oz Dry White Wine (Bear Flag)\n2 oz Sherry (Lustau Dry Amontillado)\n1/2 pony Maraschino (1/2 oz Luxardo)\n1 dash Angostura Bitters\nFill a big goblet a third full with cracked ice. Add ingredients and stir until cold. Top with soda (1 oz). Vary lime and Maraschino proportions as desired.\nTwo Saturdays ago, I was looking for a recipe that called for white wine and stumbled upon the Panamanian Cooler in Charles Baker's\nSouth American Gentleman's Companion\n. The drink was served to Baker in Santa Clara, Panama, and the wine was bolstered by sherry, citrus, Maraschino liqueur, and bitters. The Cooler began with a sip full of orange juice and grape notes. Next, the swallow contained the crispness from the carbonation and lime and the nuttiness from the sherry; moreover, the white wine appeared on the finish. After some of the ice melted, the Maraschino began to appear on the swallow as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhvFjCJibxLDmbn88Y41U2Hkc2sQGhFhxl-iZudtsBHKFiJ8rN1BQOjZ_7Pk97qkfQXdXDvyWFPYMa9KCSQsb17jaluHWBYtj1gEBYvvvcIvdUwXH217P_Jgzk1Shdvj_yvTZMbFNG00/s320/panamanian325.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhvFjCJibxLDmbn88Y41U2Hkc2sQGhFhxl-iZudtsBHKFiJ8rN1BQOjZ_7Pk97qkfQXdXDvyWFPYMa9KCSQsb17jaluHWBYtj1gEBYvvvcIvdUwXH217P_Jgzk1Shdvj_yvTZMbFNG00/s800/panamanian325.JPG", "comment_count": 0 }, { "title": "brazilian bramble", "url": "https://cocktailvirgin.blogspot.com/2011/09/brazilian-bramble.html", "published": "2011-09-12T16:52:00.003-04:00", "updated": "2017-08-17T11:41:39.707-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cachaça", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Cachaça (Seleta)", "1 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Drizzle 1/2 oz of Jubitacaba Liqueur (sub Crème de Mûre or Cassis) over the top, garnish with a lime slice, and add a straw.", "body_text": "2 oz Cachaça (Seleta)\n1 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a rocks glass filled with crushed ice. Drizzle 1/2 oz of Jubitacaba Liqueur (sub Crème de Mûre or Cassis) over the top, garnish with a lime slice, and add a straw.\nAfter the Panamanian Cooler, I decided to stick with the South American theme and make something with the\nJabuticaba liqueur\nthat Stephen Shellenberger introduced me to earlier in the year. Jabuticaba is a grape-like dark fruit that is native to Brazil, and the liqueur possesses a Concord grape-like flavor with a little sharpness to it. When I spotted a bottle at a neighborhood liquor store in Somerville, MA, for $9.99, it seemed like a great bargain. For an idea, I decided to make a variation on the modern classic, the\nBramble\n. Well, the Bramble is more of a classic in feel than age for it displays a great similarity to the Fix; while the latter's recipe was first recorded in the mid 19th century, the Bramble was created in 1984, more than a century later, by Dick Bradsell in London. By merging the Bramble with this liqueur and elements of the Caipirinha, the Brazilian Bramble was born.\nThe Brazilian Bramble presented the cachaça and lime notes to the nose. With the liqueur being added after the mixing step, its sweetness and berrylike flavor were more concentrated on the bottom of the drink due to its greater density. As the straw drew from the bottom, the sip was full of the Jabuticaba's grape-berry flavors which mingled with the lime, and the swallow contained the cachaça funky notes. Once the liqueur on the bottom was diminished or if the straw was raised to avoid it, the sip was more grassy from the cachaça which paired well with the lime; in addition, the swallow contained the cachaça's vanilla notes from its aging as well as its funkiness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJde-c0AGkRWU5jwCyx1mnEiF4LwXqVm9a5-cYlxLo0yclCxGqzivUWXy_yMkdHzUdVnlOea-rii2y7osvZPSzdR855k_pC36EC-k_Ysz9oOzw9INAIjYHKfPTz6OP6wNSFsqlf2Na7E/s320/brazbramble326.JPG.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJde-c0AGkRWU5jwCyx1mnEiF4LwXqVm9a5-cYlxLo0yclCxGqzivUWXy_yMkdHzUdVnlOea-rii2y7osvZPSzdR855k_pC36EC-k_Ysz9oOzw9INAIjYHKfPTz6OP6wNSFsqlf2Na7E/s800/brazbramble326.JPG.jpg", "comment_count": 0 }, { "title": "la mancha", "url": "https://cocktailvirgin.blogspot.com/2011/09/la-mancha.html", "published": "2011-09-13T15:40:00.004-04:00", "updated": "2017-08-17T11:40:50.599-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Paul Calvert", "source": "Killer Tomato Festival", "year": null }, "categories": [ "lemon juice", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolon)", "1/2 oz Joven Mezcal (Del Maguey Vida)", "1/2 oz Lemon Juice", "1 1/2 oz Roasted Tomato-Agave Purée (*)", "2-3 Basil Leaves" ], "instructions": "Shake with ice and pour into a rocks glass (I strained into a rocks glass filled with fresh ice to remove the battered basil leaves). Garnish with a fresh basil leaf.", "body_text": "1 1/2 oz Reposado Tequila (Espolon)\n1/2 oz Joven Mezcal (Del Maguey Vida)\n1/2 oz Lemon Juice\n1 1/2 oz Roasted Tomato-Agave Purée (*)\n2-3 Basil Leaves\nShake with ice and pour into a rocks glass (I strained into a rocks glass filled with fresh ice to remove the battered basil leaves). Garnish with a fresh basil leaf.\n(*) I used 2 medium large heirloom tomatoes (Cherokee Purple). Cut in half, roast in a bread pan at 450°F until the juices begin to bubble and the sugars begin to carmelize. Purée and press through a strainer. For every 3 parts of tomato purée, add 1 part of agave nectar. Simmer in a sauce pan for 10 minutes and cool.\nWhile I am not a big culinary cocktail fan, we have been staring at a lot of tomatoes this season and figuring out how to work our way through them before they rot. After a few batches of\nChana Masala\n(3 pounds per batch) and two rounds of tomato sauce (8+ pounds per batch), the tomatoes kept mocking us on that Sunday morning. Therefore, it was time to look in\nImbibe Magazine\nat their tomato drinks\narticle\nto find a good brunch beverage. The one that appealed most to us was La Mancha created by Atlanta bartender Paul Calvert for the Killer Tomato Festival there. While we had plenty of tomatoes to complete this recipe, we lacked basil. Luckily, I remember seeing it growing in front of our bank while using the ATM. After getting a nod of approval from Andrea, I made my way over to the bank and scouted for police cars before scaling up the garden's wall, shuffling down the ledge, and hopping the fence. Unfortunately, we did not do the control experiment to see if bank-robbed basil actually tastes better, but it did save me a trip to the supermarket to buy less-than-fresh basil for way too much money. The round trip for the basil helped to pass the time that the tomatoes were in the oven.\nThe basil garnish on La Mancha added favorably to the drink's tequila and mezcal aroma. The sip presented a lemon and vegetal flavor, and the swallow started with tequila and ended with tomato and smoke notes. Moreover, the drink had a very sweet finish from the roasted tomatoes supplemented by the agave nectar. Overall, the drink worked rather well as a brunch drink to complement our kale omelets. What it lacked in spice and heat of a traditional Bloody Maria was made up for by the extra smoke notes from the mezcal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZ4BKQBuk4N4wLWp1wV8kvbctoxqYnqPTGFNAn2UgpDCryNYQL5WoXmttEVhlASnPZtFersbCEstvUryFMULq1iJnXwxpJFzv_7NT_bUnvioWh_rzzHYe30JdnmbfIoJZ23axmZ7oSdI/s320/lamancha328.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZ4BKQBuk4N4wLWp1wV8kvbctoxqYnqPTGFNAn2UgpDCryNYQL5WoXmttEVhlASnPZtFersbCEstvUryFMULq1iJnXwxpJFzv_7NT_bUnvioWh_rzzHYe30JdnmbfIoJZ23axmZ7oSdI/s800/lamancha328.JPG", "comment_count": 0 }, { "title": "biter cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/09/biter-cocktail.html", "published": "2011-09-13T16:40:00.003-04:00", "updated": "2017-08-17T11:40:08.237-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": null }, "categories": [ "#green street", "chartreuse (yellow)", "gin", "lemon juice", "pastis" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "3/4 oz Lemon Juice", "1/4 oz Yellow Chartreuse", "1/4 oz Ricard Pastis" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Hendrick's Gin\n3/4 oz Lemon Juice\n1/4 oz Yellow Chartreuse\n1/4 oz Ricard Pastis\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Sundays ago, we stopped into Green Street where bartender Derric Crothers was presiding. For a first drink, I decided to revisit the Biter Cocktail which I had tried there before I started writing for this blog. The Biter Cocktail does appear in the\nSavoy Cocktail Book\n; however, there it is a Green Chartreuse instead of the Yellow one served at the bar. CocktailDB does support the proportions of the Green Street recipe as well as the presence of this sweeter and less intense sister liqueur. Strangely, the database has the Green Chartreuse version listed as the \"Bitter Cocktail.\"\nThe Biter Cocktail possessed a lemon aroma over faint anise and herbal notes. The sip was tart with lemon juice's crispness, and the swallow presented the Yellow Chartreuse first followed by the Ricard and gin flavors at the end. Overall, the lemon was rather dominant here and the rest of the flavors were more accents to the citrus. With the pastis and the tartness, the Biter would probably make a rather good pre-prandial cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio83Cy_zcoQNNNvxc5wEfupPC8EY8avOhL_k07Fcmq8mlgSApixlRvt17G6eIH9Gl83tO4QkTNond3Rgp3hMbIYFpGX_gWUFrZVQNNohFvRZ6c_hLMsRplY5hC-0tlslx9gsH9yuLLRD8/s320/biter329.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio83Cy_zcoQNNNvxc5wEfupPC8EY8avOhL_k07Fcmq8mlgSApixlRvt17G6eIH9Gl83tO4QkTNond3Rgp3hMbIYFpGX_gWUFrZVQNNohFvRZ6c_hLMsRplY5hC-0tlslx9gsH9yuLLRD8/s800/biter329.JPG", "comment_count": 0 }, { "title": "brandy scaffa", "url": "https://cocktailvirgin.blogspot.com/2011/09/brandy-scaffa.html", "published": "2011-09-14T16:54:00.005-04:00", "updated": "2017-08-17T11:39:27.161-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": "room temperature", "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "*room temperature", "chartreuse (green)", "cognac", "maraschino" ], "ingredients": [ "1 oz Pierre Ferrand Ambre Cognac", "3/4 oz Luxardo Maraschino Liqueur", "1/2 oz Green Chartreuse" ], "instructions": "Stir", "body_text": "1 oz Pierre Ferrand Ambre Cognac\n3/4 oz Luxardo Maraschino Liqueur\n1/2 oz Green Chartreuse\nStir\nwithout ice\nin a coupe glass.\nAfter the Biter at Green Street, I spotted the Brandy Scaffa and decided I needed to have this again. I explained to bartender Derric Crothers that the previous times I had this menu item made for me, it had been stirred with ice and strained; however, Scaffas are generally served room temperature. With the\nSir Francis Drake Special\nstill fresh in my head, I wanted to give the Brandy Scaffa another go. Derric could not argue with my logic or my request that he do less work in preparing the drink.\nThe Maraschino and Green Chartreuse combined in the nose to create an aroma that was different from either ingredient alone. The sip presented mostly the Cognac notes, and the swallow proffered the Chartreuse's sharp herbal flavors followed by a Maraschino finish. With the waterized version, I recalled the drink a lot sweeter. Here, the liqueurs' sweetness was countered by the undiluted alcohol content of all of the spirits involved, such that neither the proof nor the sugar content were jarring.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiA-DIGclwo6k3LD1VPXtql-1wDQ5PZmY0VCvYBGFjDWC0zT-qbaYiW2ltmBzK_i-ORSuuwC2inNRi3O7Osml8lJTvII-CmFI0BOeIyZDWKREDOp3IjvzJdmtLpTcMcGgYqsGL9BTpFik/s320/brandyscaffa330.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiA-DIGclwo6k3LD1VPXtql-1wDQ5PZmY0VCvYBGFjDWC0zT-qbaYiW2ltmBzK_i-ORSuuwC2inNRi3O7Osml8lJTvII-CmFI0BOeIyZDWKREDOp3IjvzJdmtLpTcMcGgYqsGL9BTpFik/s800/brandyscaffa330.JPG", "comment_count": 0 }, { "title": "black cat", "url": "https://cocktailvirgin.blogspot.com/2011/09/black-cat.html", "published": "2011-09-15T15:09:00.004-04:00", "updated": "2017-08-17T11:38:46.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Nicholas Jarrett", "source": "Beta Cocktails", "year": null }, "categories": [ "gin", "mezcal", "punt e mes", "sherry", "simple syrup" ], "ingredients": [ "1 oz Chichicapa Mezcal (Del Maguey Vida)", "1/2 oz Hayman's Old Tom Gin", "1/2 oz Ransom Old Tom Gin", "3/4 oz Punt e Mes", "3/4 oz Lustau Dry Amontillado Sherry", "1 tsp Sugarcane Syrup (2:1 Simple)", "1 piece Grapefruit Peel" ], "instructions": "Muddle the grapefruit peel with syrup. Add rest of ingredients and ice, stir, and strain into a coupe glass. Garnish with a fresh grapefruit twist.", "body_text": "1 oz Chichicapa Mezcal (Del Maguey Vida)\n1/2 oz Hayman's Old Tom Gin\n1/2 oz Ransom Old Tom Gin\n3/4 oz Punt e Mes\n3/4 oz Lustau Dry Amontillado Sherry\n1 tsp Sugarcane Syrup (2:1 Simple)\n1 piece Grapefruit Peel\nMuddle the grapefruit peel with syrup. Add rest of ingredients and ice, stir, and strain into a coupe glass. Garnish with a fresh grapefruit twist.\nAfter purchasing a fresh bottle of Punt e Mes, it was time to tackle some more of the drinks in\nBeta Cocktails\n. After reading a few recipes to Andrea, the Black Cat was her favorite of the bunch. The drink was created by Nicholas Jarrett who bartends at the Clover Club, Dram, and Bushwick Country Club in Brooklyn and who I met at a bitters competition at Tales in 2009. The Black Cat is a reference to the Old Tom Gin's marketing image starting in the 18th century; interestingly, the Old Tom here is split between the milder and sweeter Hayman's and the spicier and aged Ransom product. In other splits, the base spirit is a split between mezcal and the gins and the wine portion is a split between sherry and Punt e Mes.\nThe Black Cat's grapefruit twist offered a fresh aroma over the smoke and agave nose. The grapefruit continued in the sip as a light citrus flavor from the muddled peel; after a few additional sips, grape notes began to enter into the picture. The swallow also had two phases. At first, the swallow was dominated by the mezcal. Over time, this faded and the spicy Ransom Old Tom Gin, the bitter Punt e Mes, and the nutty Amontillado ascended. Moreover, later in the drink, smoke and spice notes began to linger on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqVskaHOr7wEAdf6x0vE7mjhzrglj3Lad1Eznglqt5zJUqbqLJtHM-zrNrPe3xorkrK1Afb1Y59r3n2X-VOflnNMK7S6dHcGFPsq9Kq_sYvZrDIE4dPd6opbCkwGcYlJuBzPpq9MABno/s320/blackcat331.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqVskaHOr7wEAdf6x0vE7mjhzrglj3Lad1Eznglqt5zJUqbqLJtHM-zrNrPe3xorkrK1Afb1Y59r3n2X-VOflnNMK7S6dHcGFPsq9Kq_sYvZrDIE4dPd6opbCkwGcYlJuBzPpq9MABno/s800/blackcat331.JPG", "comment_count": 0 }, { "title": "vandaag gin cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/09/vandaag-gin-cocktail.html", "published": "2011-09-15T16:07:00.005-04:00", "updated": "2024-08-18T18:35:07.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Vandaag", "year": null }, "categories": [ "#other", "absinthe", "beer", "bitters (mole)", "bitters (Peychaud's)", "cherry brandy", "genever" ], "ingredients": [ "2 oz Bols Genever", "1/8 oz Reduced Saison Ale Syrup (1 barspoon)", "1 dash Kirschwasser and Absinthe mix", "1 dash Peychaud's Bitters", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with 3 fresh ice cubes. Garnish with a grapefruit twist and add straws. The Kirschwasser and absinthe might have been used as a rinse in the glass.", "body_text": "2 oz Bols Genever\n1/8 oz Reduced Saison Ale Syrup (1 barspoon)\n1 dash Kirschwasser and Absinthe mix\n1 dash Peychaud's Bitters\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a rocks glass filled with 3 fresh ice cubes. Garnish with a grapefruit twist and add straws. The Kirschwasser and absinthe might have been used as a rinse in the glass.\nOn Wednesday last week, I traveled down to New York for my brother's book launch party; the event was in honor of his oral history of grunge entitled\nEverybody Loves Our Town\n. In between the time I arrived in Manhattan and the event, I was able to squeeze in lunch and two bar stops. Unfortunately many of the city's cocktail bars are not open that early, but luckily a few were! My first stop was Vandaag in the East Village; I was lured there for I enjoyed the\nDutch Flip\nthat Katie Stipe, one of their bartenders, created. Vandaag has an interesting concept in that their bar menu (and presumably their food) is northern European inspired with a focus on Denmark and Holland -- namely aquavit and Genever. I was greeted by bartender Alex who doubled as their barista; hearing him compare and contrast the bartending and barista mindsets was rather interesting.\nWhile perusing the menu, I figured that the namesake Vandaag Gin Cocktail was a good place to start. Moreover, it had the form of an\nImproved Gin Cocktail\nthat had been modernized since the days of Jerry Thomas. Some of the changes were a swap of the classic's gomme syrup for a reduced beer one, Maraschino liqueur for Kirsch, and Boker's Bitters for Peychaud's and chocolate ones. Instead of the lemon twist in the Improved Gin Cocktail, the drink's grapefruit one worked rather well over the aroma of the malty Bols Genever. The malt continued on in the sip where it was accented by the Kirsch's cherry notes. Next, the Genever appeared on the swallow especially its wormwood-like bitter note which paired well with the hint of absinthe at the end. Moreover, the beer syrup seemed to lend a smooth finish to the drink for the Genever was not as sharp as I anticipated; this was not too different from my experiences with the gum arabic in the classic's gomme syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBUGW6yIWp236PQVleOY5wiGX3hY7LuMyrfLQi1mOYCW1XnxJU9zDlyR-OXVuOKmh23kwxi8QVy9Yp3pFmxR4CA5nUS1iLcW8AAY6gsa1iA_pFraKVMNq8wcL-a0cIEJ1m1eOT3qul8U/s320/vandaag333.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBUGW6yIWp236PQVleOY5wiGX3hY7LuMyrfLQi1mOYCW1XnxJU9zDlyR-OXVuOKmh23kwxi8QVy9Yp3pFmxR4CA5nUS1iLcW8AAY6gsa1iA_pFraKVMNq8wcL-a0cIEJ1m1eOT3qul8U/s800/vandaag333.JPG", "comment_count": 0 }, { "title": "balsa raft", "url": "https://cocktailvirgin.blogspot.com/2011/09/balsa-raft.html", "published": "2011-09-16T15:50:00.004-04:00", "updated": "2024-08-18T18:34:54.370-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "highball", "technique": "muddle", "attribution": { "creator": "Alex", "source": "Vandaag", "year": null }, "categories": [ "#other", "aquavit", "bitters (other)", "honey", "lemon juice", "orgeat", "pineapple juice" ], "ingredients": [ "2 oz Linie Aquavit", "1 oz Lemon Juice", "1/2 oz Pineapple Juice", "1/2 oz Orgeat", "1/2 oz Honey Syrup (1:1)", "2 slice Cucumber (approx 1/2 inch)", "1 piece Celery (approx 4 inches)", "2 dash Bitter Truth Celery Bitters" ], "instructions": "Muddle cucumber, celery, and bitters. Add rest of ingredients and ice, shake, and strain into a highball glass filled with ice cubes. Garnish with a pineapple leaf and add a straw.", "body_text": "2 oz Linie Aquavit\n1 oz Lemon Juice\n1/2 oz Pineapple Juice\n1/2 oz Orgeat\n1/2 oz Honey Syrup (1:1)\n2 slice Cucumber (approx 1/2 inch)\n1 piece Celery (approx 4 inches)\n2 dash Bitter Truth Celery Bitters\nMuddle cucumber, celery, and bitters. Add rest of ingredients and ice, shake, and strain into a highball glass filled with ice cubes. Garnish with a pineapple leaf and add a straw.\nWhile I was enjoying the last of my Genever cocktail at Vandaag, bartender Alex began to talk to me about the other drinks on the menu. When he mentioned one being like a banana smoothie, I was curious. Especially when he told me that the Balsa Raft does not contain any banana; instead, the ingredients combine to give a banana-like impression. I replied that he could not tell me that without me taking him up on that challenge. As Alex was making the drink, another bartender commented that the Balsa Raft was the first ever Scandinavian tiki drink.\nThe Balsa Raft presented the pineapple, celery, and cucumber aromas, and Alex was not lying for they did combine somewhat into a banana-like nose. The pineapple continued on into the sip where it mingled with the honey and lemon flavors. Next, the swallow presented the orgeat, cucumber, and aquavit's spice; later in the drink, the celery notes began to appear as well. Indeed, the Balsa Raft was tropical in the front and vegetal on the back in a parallel way as fruity rhum agricole drinks can sometimes come across. Moreover, the creaminess and flavor of the orgeat seemed to bring the whole drink together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJ1q0aKtN25xb8ISjjLAZqRGa4iVOMo8BkOp7ozckYPXVdOaCIsWXFNIx7TLbioUIcTUT3Dq_kxaB-UMyndlfuqJG0fV-HIQq2_TwZ5B467WBwKUEaITckCSOOaNTPHBgqTcRX8LRycQ/s320/balsaraft335.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJ1q0aKtN25xb8ISjjLAZqRGa4iVOMo8BkOp7ozckYPXVdOaCIsWXFNIx7TLbioUIcTUT3Dq_kxaB-UMyndlfuqJG0fV-HIQq2_TwZ5B467WBwKUEaITckCSOOaNTPHBgqTcRX8LRycQ/s800/balsaraft335.JPG", "comment_count": 0 }, { "title": "pacific swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/09/pacific-swizzle.html", "published": "2011-09-16T16:52:00.006-04:00", "updated": "2024-09-01T11:53:18.428-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Lani Kai", "year": null }, "categories": [ "#other", "lime juice", "rum (white)" ], "ingredients": [ "2 oz White Rum infused with rosehips, lemon grass, and hibiscus tea (*)", "1/2 oz Lime Juice", "1/4 oz Passion Fruit Purée" ], "instructions": "Add to a tall glass filled with ice. Swizzle to mix and chill. Garnish with a pansy flower and add a straw.", "body_text": "2 oz White Rum infused with rosehips, lemon grass, and hibiscus tea (*)\n1/2 oz Lime Juice\n1/4 oz Passion Fruit Purée\nAdd to a tall glass filled with ice. Swizzle to mix and chill. Garnish with a pansy flower and add a straw.\n(*) The rum is infused with Tazo brand Passion tisane which contains hibiscus flowers, orange peel, rosehips, cinnamon, lemongrass, licorice, and red poppy. For an infusion time and concentration, perhaps the instructions for Audrey Sander's\nEarl Grey Marteani\ncan be a starting point.\nAfter departing Vandaag, I decided to make Lani Kai in SoHo my next destination. When I walked in, I was surprised that behind the bar was April Wachtel who used to work at the Gallows here in Boston! April was stunned as well and asked what I was doing at Lani Kai as well as where else I had gone. I replied that I was stalking her, and that I had just come from Vandaag. She laughed and mentioned that she also was doing a few shifts there too. When April inquired if I knew that she worked at Lani Kai, I replied no; I explained that I picked it as I was impressed with the\ndrinks\nthat Julie Reiner and others from Lani Kai made at the William & Grant party at Tales of the Cocktail two months before. A few weeks ago when April told me that she was leaving Boston for New York, she was very vague about where she would be working as she had a few options she was going to explore to see what would be a good fit. While it turns out that this was only her second training shift at the bar, it did seem like Lani Kai was a good match for her. Indeed, it was quite serendipitous and great to see a familiar face behind the bar.\nFor my first drink, I decided to order something off of the happy hour menu. The concept of a happy hour was quite the novelty since Massachusetts does not allow bars and restaurants to offer alcoholic beverages at lower prices (they can offer food specials though). The special that called out to me was the Pacific Swizzle which utilized a rum infused with passion fruit, floral, and spice elements. Moreover, the rum's fruit notes were intensified by a passion fruit purée. The hibiscus and red poppy in the infused rum were complemented by further floral notes donated by the pansy garnish in the aroma. On the sip, the Swizzle was full of floral and passion fruit flavors, and the swallow contained the lime's crispness, the tisane's tannin and rosehip notes, and the rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk9kwM6u60Xi9mgb0TlxkAOJfUoDw9NqC2VTbw2oVYUG-YhYRJCF6wQU7s2SCKfAPkPGsb2pyVjZ2DiPhPq6SsA5ZbT56yGL1fb5S2sfSvLLDSRh8FVRy6PB_hwKMR53Xy5ktKbdXgu0/s320/april_lanikai.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLF0XeoncUI99UL5ZkgZOhWthzAAhplhGb1DVImoi9crGV_OnmHsNIRcoIq5sjkX3x9jqg5HcAB-QqUv6MAZvcE4TIoZbRYBOx7AFXiVxuJo7vBNwCOsSJlacR1aCq3Aq-SnodflswuoY/s320/pacificswiz336.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk9kwM6u60Xi9mgb0TlxkAOJfUoDw9NqC2VTbw2oVYUG-YhYRJCF6wQU7s2SCKfAPkPGsb2pyVjZ2DiPhPq6SsA5ZbT56yGL1fb5S2sfSvLLDSRh8FVRy6PB_hwKMR53Xy5ktKbdXgu0/s800/april_lanikai.jpg", "comment_count": 0 }, { "title": "la rosa", "url": "https://cocktailvirgin.blogspot.com/2011/09/la-rosa.html", "published": "2011-09-19T15:06:00.004-04:00", "updated": "2024-09-01T11:53:08.866-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "April Wachtel", "source": "Lani Kai", "year": null }, "categories": [ "#other", "amaro", "champagne", "lemon juice", "simple syrup", "tequila" ], "ingredients": [ "2 oz Lunazul Blanco Tequila", "1/2 oz Strawberry Purée", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1/4 oz Ramazzotti" ], "instructions": "Shake with ice and double strain into a cocktail glass. Top with rosé champagne (~1 oz) and garnish with an edible flower.", "body_text": "2 oz Lunazul Blanco Tequila\n1/2 oz Strawberry Purée\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1/4 oz Ramazzotti\nShake with ice and double strain into a cocktail glass. Top with rosé champagne (~1 oz) and garnish with an edible flower.\nFor my second drink at Lani Kai, I left the Happy Hour menu and began perusing the full one. While my first choice, the Hotel California, could not be made since they were in the midst of making another batch apricot-infused Old Tom Gin, I eagerly asked bartender April Wachtel for La Rosa. The drink began with a tequila, berry, and sparkling wine aroma. Next, the sip was crisp and contained a lemon and vague berry flavor. In the first part of the swallow, the strawberry and Ramazzotti stood out, and this was followed by the tequila merged with the rosé sparkling wine at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lzgS_2vOtnFD4Y9XgEwBvX7zHkcG-_E2mSoNFwGEu1ONryWV3Vas2aWiK7Jn4snbYduIr4cfpu8U3zAR6Pwc_myTF9F7bFeLCfWHVIvX5rXbhZU-H-SWRSb0rLBaQy2jaSYoLUi5VXE/s320/larosa337.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lzgS_2vOtnFD4Y9XgEwBvX7zHkcG-_E2mSoNFwGEu1ONryWV3Vas2aWiK7Jn4snbYduIr4cfpu8U3zAR6Pwc_myTF9F7bFeLCfWHVIvX5rXbhZU-H-SWRSb0rLBaQy2jaSYoLUi5VXE/s800/larosa337.JPG", "comment_count": 2 }, { "title": "good things come", "url": "https://cocktailvirgin.blogspot.com/2011/09/good-things-come.html", "published": "2011-09-19T15:42:00.004-04:00", "updated": "2026-03-11T13:01:52.677-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeff Grdinich", "source": "Beta Cocktails", "year": null }, "categories": [ "bitters (other)", "chartreuse (yellow)", "fernet-branca", "sherry", "whiskey" ], "ingredients": [ "1 3/4 oz Redbreast Irish Whiskey (Knappogue)", "1/2 oz Pedro Ximenez Sherry (Lustau)", "1/2 oz Fernet Branca", "1/4 oz Yellow Chartreuse", "1 dash Scrappy's Lavender Bitters (homemade floral bitters)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Redbreast Irish Whiskey (Knappogue)\n1/2 oz Pedro Ximenez Sherry (Lustau)\n1/2 oz Fernet Branca\n1/4 oz Yellow Chartreuse\n1 dash Scrappy's Lavender Bitters (homemade floral bitters)\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I opened up\nBeta Cocktails\nlooking for a nightcap. When I read off Jeff Grdinich's Good Things Come, Andrea gave it the thumbs up. While we lacked two of the ingredients, namely Redbreast and Lavender Bitters, we figured that subbing in another Irish whiskey and homemade Bumblebee Bitters would work rather well. On the nose, the drink presented to me a malt and mint aroma, while Andrea detected a minty vermouth-like one. We did agree that the sip was malty and grape from the whiskey and sherry, respectively; moreover, the swallow contained the Fernet Branca along with raisiny notes from the Pedro Ximénez. The Fernet was surprisingly tamed here, but it was hard to miss especially as a light but lingering menthol note at the end. The sherry gave the Irish whiskey some body, and we surmised that it was what mellowed the Fernet Branca so well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmFSjw5qzE2TkTIJD-271Vg1WBIq6tZMPzcn_nm-nY6ysoj1WrrRENU-JD4AM57E_Sgw4HAyfjKv3jiJvH5HziSM-nRaPg4CjcShSA2UpN8-8Md-3c9W-cdcwaHxTvDM-I4Sw5PpA_2g/s320/goodthings339.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmFSjw5qzE2TkTIJD-271Vg1WBIq6tZMPzcn_nm-nY6ysoj1WrrRENU-JD4AM57E_Sgw4HAyfjKv3jiJvH5HziSM-nRaPg4CjcShSA2UpN8-8Md-3c9W-cdcwaHxTvDM-I4Sw5PpA_2g/s800/goodthings339.JPG", "comment_count": 0 }, { "title": "everyman afterall", "url": "https://cocktailvirgin.blogspot.com/2011/09/everyman-afterall.html", "published": "2011-09-20T15:01:00.004-04:00", "updated": "2017-08-17T11:34:21.268-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Marshall Altier", "source": "Jbird Cocktails", "year": null }, "categories": [ "applejack", "bitters (orange)", "bitters (other)", "creme de peche", "lemon juice", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Denizen Rum (1 3/8 oz 10 Cane, 1/8 oz J.Wray & Nephew)", "1/2 oz Laird's Bonded Apple Brandy", "3/4 Massenez Crème de Pêche (Briottet Maison Edmond CdP de Vigne)", "1/2 oz Lemon Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lime wheel dusted with cardamom.", "body_text": "1 1/2 oz Denizen Rum (1 3/8 oz 10 Cane, 1/8 oz J.Wray & Nephew)\n1/2 oz Laird's Bonded Apple Brandy\n3/4 Massenez Crème de Pêche (Briottet Maison Edmond CdP de Vigne)\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n(1/2 oz Simple Syrup to balance)\n1 dash Peach and Orange Bitters Mix (Fee's Peach and Angostura Orange)\nShake with ice and strain into a coupe glass. Garnish with a lime wheel dusted with cardamom.\nTwo Saturdays ago, I decided to make the Everyman Afterall that I spotted on\nSeriousEats\n. The drink was created by Marshall Altier of Jbird Cocktails and seemed like an interesting fruity rum drink. The rum Marshall called for, Denizen, is a blend of mainly Trinidadian with some funky Jamaican for complexity; lacking this spirit, I mixed 10 Cane from Trinidad with some J.Wray & Nephew from Jamaica to approximate the description of Denizen's flavor profile. After mixing the drink and straw tasting it, it was rather tart as I guessed it would be from the ounce of citrus; therefore, I added some simple syrup for balance. I presumed that the difference is that my Briottet Crème de Pêche is not nearly as sweet as Massenez's liqueur. Lastly, I was not able to rest my lime wheel on the edge of the glass since I cut it too thin, so I floated it instead.\nThe Everyman Afterall began with a cardamom aroma from the dusting on the lime wheel garnish. The sip contained citrus flavors spiced with cardamom; while our cardamom was from spillover from the floated garnish, Marshall's peach bitters contain cardamom as well. Next, the swallow presented the apple brandy and rum flavors with a peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVh47B-kqskRHBJMnHHdkN6Dt5V7A3Lo3wPFXUH6cEEtJ0pIh7vxyjCgOACyJuTdDvCvX2KgOixT6tPLr9h-f9wSoPm7OxYg8IqALAMfFqMJCD3O6SirHzNbg0IMdGw5MYfKtvUEPLtNc/s320/everyman340.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVh47B-kqskRHBJMnHHdkN6Dt5V7A3Lo3wPFXUH6cEEtJ0pIh7vxyjCgOACyJuTdDvCvX2KgOixT6tPLr9h-f9wSoPm7OxYg8IqALAMfFqMJCD3O6SirHzNbg0IMdGw5MYfKtvUEPLtNc/s800/everyman340.JPG", "comment_count": 0 }, { "title": "celery bowl a l'amerique", "url": "https://cocktailvirgin.blogspot.com/2011/09/celery-bowl-lamerique.html", "published": "2011-09-20T16:33:00.003-04:00", "updated": "2017-08-17T11:33:37.927-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": null }, "categories": [ "batavia arrack", "champagne", "sugar", "wine (white)" ], "ingredients": [], "instructions": null, "body_text": "Peel 3-4 celery roots (1/2 celery root) and cut into thin slices.\nCover thickly with powdered sugar (1 1/2 oz).\nInfuse with half bottle of brandy, arrack, or rum (1 1/2 oz Batavia Arrack).\nCover for 12 hours (10 hours, chilling for the last hour, then strained into a mixing tin).\nAdd 4 bottles of Rhine Wine (12 oz Bear Flag White Wine Blend, chilled) and 1 bottle of Champagne (3 oz Cava, chilled).\nMy eight-fold scaled down recipe made two servings when poured into highball glasses. I garnished each with a celery stalk.\nEarlier on Saturday, I finally bought some celeriac since I have wanted to make the Celery Bowl à l'Amérique from William Schmidt's\nThe Flowing Bowl\nfor quite some time. After peeling and slicing the celery root, I opted for Batavia Arrack to steep it in for I figured that its funky and earthy notes would complement the celery flavors better than brandy or rum. I waited until after we were finished with the Everyman Afterall cocktail before starting on the final preparations for the Celery Bowl.\nThe Celery Bowl's provided a white wine aroma that led into a crisp, bubbly wine sip. The intriguing part came in the swallow which presented a combination of the celery, cava, and Batavia Arrack notes along with a lingering celery finish. We had already discovered that celery and sparkling wine worked well together; indeed, we had tried that pairing at Tales of the Cocktail in 2009 when our hotel provided us with a complementary bottle of champagne and all we had on hand were the\ncelery bitters\nthat I was competing with later in the week. Moreover, our choice of Batavia Arrack did not disappoint here. Over all, the Celery Bowl à l'Amérique would probably make for a great breakfast or aperitif drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6P2EBKxww8TxruBFlJx-oh07BvkgxI6xeXA8Rg1-DngWOUn0yPblMaT0nFXcuXSIiZp-yxtagT7blOtjWtkLgKh3d1O2Z9vK-kMk5TVDTRULeW42b6eIoyvLYTPzgaDw-JH5TG7_W6pI/s320/celerybowl341.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6P2EBKxww8TxruBFlJx-oh07BvkgxI6xeXA8Rg1-DngWOUn0yPblMaT0nFXcuXSIiZp-yxtagT7blOtjWtkLgKh3d1O2Z9vK-kMk5TVDTRULeW42b6eIoyvLYTPzgaDw-JH5TG7_W6pI/s800/celerybowl341.JPG", "comment_count": 0 }, { "title": "learning to tie", "url": "https://cocktailvirgin.blogspot.com/2011/09/learning-to-tie.html", "published": "2011-09-21T15:44:00.003-04:00", "updated": "2017-08-16T19:01:37.389-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "David Shenaut", "source": "Teardrop Lounge", "year": null }, "categories": [ "absinthe", "cachaça", "campari", "orange juice", "orgeat" ], "ingredients": [ "1 1/4 oz Cachaça (Seleta)", "1/2 oz Absinthe (Kübler)", "1 oz Orgeat (BG Reynolds/Trader Tiki)", "1 oz Orange Juice", "1/2 tsp Campari" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/4 oz Cachaça (Seleta)\n1/2 oz Absinthe (Kübler)\n1 oz Orgeat (BG Reynolds/Trader Tiki)\n1 oz Orange Juice\n1/2 tsp Campari\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nMy nightcap after the Celery Bowl was the Learning to Tie from the\nCocktail Collective\nbook. The drink was created by David Shenaut from the Teardrop Lounge in Portland, Oregon; I got to meet David this year at\nTales of the Cocktail\n. My first exposure to his mixology was through the\nEphemeral\nthat morphed into the Means of Preservation here in Boston. In researching the Learning to Tie, I was able to locate an\ninterview\nthat gave the genesis of the drink's name. Shenaut explained, \"when [my daughter] was 5 years old, I was working on making a cocktail with flavors that I knew would work, but everyone else thought would not. I worked on it every day, with variations on ingredients and measurements during the same time I was teaching my daughter to tie her own shoes. The day she tied her shoes for the first time, I went to work and picked a recipe and said that it would be the Learning To Tie cocktail. I always told that story whenever I sold the drink.\" Indeed, when I saw the ingredients, I was unsure of how it would turn out, but I had faith in his other recipes enough to give this one a go.\nThe Learning to Tie presented a lot of orange aromas from the twist's oil and the juice, and the orange notes continued into the sip. The swallow was a bit more complex; it started with the cachaça's grassiness, followed by the spirit's funkiness which paired with the orgeat, and lastly the absinthe. Over time, the Campari notes became apparent and complemented the Kübler absinthe. While orange juice can often mute flavors in drinks, here it functioned to hold the motley collection of ingredients together into a cohesive cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67DJMcpTuFaYnLRB6430ORRfblh2txSB4AEJo7wjvSd4fiCMMmNZ1H-8FtFy9aTzGz5XDx0tgEay72nIqZwZ2ZDTL3M_RFRJf-nNwtyMqUNQPpBbPuyImFSVCHEjawOEOJrgWFS0EMVw/s320/learningtotie342.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67DJMcpTuFaYnLRB6430ORRfblh2txSB4AEJo7wjvSd4fiCMMmNZ1H-8FtFy9aTzGz5XDx0tgEay72nIqZwZ2ZDTL3M_RFRJf-nNwtyMqUNQPpBbPuyImFSVCHEjawOEOJrgWFS0EMVw/s800/learningtotie342.JPG", "comment_count": 0 }, { "title": "sands of time", "url": "https://cocktailvirgin.blogspot.com/2011/09/sands-of-time.html", "published": "2011-09-21T16:39:00.004-04:00", "updated": "2017-08-16T19:00:56.523-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "bitters (aromatic)", "cherry brandy", "genever", "lemon juice", "pimm's no. 1", "punt e mes", "simple syrup" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Punt e Mes", "1/2 oz Cherry Heering", "1/2 oz Pimm's No. 1", "1/2 oz Lemon Juice", "1 dash Simple Syrup (by taste, approx >1/4 oz)", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with marigold petals if in season.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Punt e Mes\n1/2 oz Cherry Heering\n1/2 oz Pimm's No. 1\n1/2 oz Lemon Juice\n1 dash Simple Syrup (by taste, approx >1/4 oz)\n1 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a coupe glass. Garnish with marigold petals if in season.\nTwo Mondays ago, I paid a visit to Clio to sit at Todd Maul's bar. For a first drink, I spotted the Sands of Time off of their extensive cocktail booklet and I was curious as to how all of the fruity, bitter, and malty flavors would play out. The Sands of Time began with a floral and malty aroma that contained hints of cherry. The sip started with a lemon juice and Pimm's berry-like flavor; later, as the drink warmed up, malt from the Genever and cherry from the liqueur began to appear in the sip's profile. The Punt e Mes' bitter grape notes began the swallow that ended with the Genever's botanicals. Overall, I was impressed at how well the Punt e Mes paired with the Genever and was rather pleased at how the other ingredients as a whole smoothed out this spirit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwKdWpSVoC4XlG5Pt3pS3Hb4Kk2o-E0PcHYigntsV_ukZBxTrtf0jzuM9JvjwHNQy8fmQZJlNMjynaoqHDk1X7YOHgVxJPBEBpsJDXYq_vRFzVOmV727d9kKQcHpcjc06VflgZgh8aS4/s320/sandsoftime344.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwKdWpSVoC4XlG5Pt3pS3Hb4Kk2o-E0PcHYigntsV_ukZBxTrtf0jzuM9JvjwHNQy8fmQZJlNMjynaoqHDk1X7YOHgVxJPBEBpsJDXYq_vRFzVOmV727d9kKQcHpcjc06VflgZgh8aS4/s800/sandsoftime344.JPG", "comment_count": 0 }, { "title": "miami special", "url": "https://cocktailvirgin.blogspot.com/2011/09/miami-special.html", "published": "2011-09-22T14:36:00.004-04:00", "updated": "2017-08-16T19:00:20.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Burke's Complete Cocktail and Tasty Bites Recipes", "year": null }, "categories": [ "bitters (Angostura)", "gin", "orange juice", "vermouth (dry)" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Orange Juice", "1 oz Dry Vermouth (Noilly Prat)", "3 tsp Orange Marmalade (1/2 oz Hero Bitter Orange)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and double strain into a cocktail glass. I added an orange twist.", "body_text": "1 oz Gin (Beefeater)\n1 oz Orange Juice\n1 oz Dry Vermouth (Noilly Prat)\n3 tsp Orange Marmalade (1/2 oz Hero Bitter Orange)\n2 dash Angostura Bitters\nShake with ice and double strain into a cocktail glass. I added an orange twist.\nTwo Tuesdays ago, I was browsing through\nBurke's Complete Cocktail and Tasty Bites Recipes\nand spotted the Miami Special. While it did remind me of the\nSavoy Cocktail Book\n's\nMarmalade Cocktail\ngiven the gin and marmalade, instead of the latter's lemon juice, the Miami Special called for orange juice and knocked the sweetness back with dry vermouth and Angostura Bitters.\nThe Miami Special's nose contained orange notes and a hint of spice from the bitters and gin. The orange continued on into the sip where the marmalade also donated a rich mouthfeel. The Angostura Bitters notes then dominated the swallow with bitter complexity and spice. The bitters were supplemented by the gin and dry vermouth, and these worked well with the marmalade flavors at the end. Overall, the Miami Special had the essence of a\nPegu Club\nsans the crispness and flavor of the lime juice; in addition, the bitters seemed to prevent the drink from being insipid like a lot of orange juice drinks can often turn out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkV7dXWaDnRM8qQzQ1O7pOB9E8TI1QrZ-R0LNLz5xzTiPqFp-8HDkscuM3LzPSpRTFVoeHgpknXup9wJmzxZdPjEOG2u9MT1zpbaIr1FtGgz6p8FHI8FI9WRg757w2ItPQaqJST1irfSQ/s320/miamispecial346.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkV7dXWaDnRM8qQzQ1O7pOB9E8TI1QrZ-R0LNLz5xzTiPqFp-8HDkscuM3LzPSpRTFVoeHgpknXup9wJmzxZdPjEOG2u9MT1zpbaIr1FtGgz6p8FHI8FI9WRg757w2ItPQaqJST1irfSQ/s800/miamispecial346.JPG", "comment_count": 0 }, { "title": "king george v", "url": "https://cocktailvirgin.blogspot.com/2011/09/king-george-v.html", "published": "2011-09-22T15:52:00.003-04:00", "updated": "2017-08-16T18:59:43.499-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1972 }, "categories": [ "cointreau", "creme de cacao", "gin", "lemon juice", "whiskey" ], "ingredients": [ "1/2 oz Lemon Juice", "1/2 oz Cointreau", "1/2 oz White Crème de Cacao", "1/2 oz Gin (Ransom Old Tom)", "1/2 oz Scotch or Bourbon (Famous Grouse)" ], "instructions": "Shake with ice and strain into a coupe glass. I added a lemon twist.", "body_text": "1/2 oz Lemon Juice\n1/2 oz Cointreau\n1/2 oz White Crème de Cacao\n1/2 oz Gin (Ransom Old Tom)\n1/2 oz Scotch or Bourbon (Famous Grouse)\nShake with ice and strain into a coupe glass. I added a lemon twist.\nTwo Wednesdays ago, I was browsing our 1972 edition of Trader Vic's\nBartender's Guide\nand came across the King George V again. I had previously skipped over this five part drink, but after thinking about the\nWhite Witch\nwhich also combines orange liqueur, crème de cacao, and citrus, I was willing to give this one a go. I was not so sure about the split spirit of whiskey and gin, but I figured that the richer flavored Ransom Old Tom would work well. I do regret not using a more robust whiskey, whether Bourbon or Scotch, to make the drink more distinctive, but the Famous Grouse here did no harm.\nThe King George V greeted me with a lemon aroma colored by cacao and orange liqueur notes, and the sip was citrussy from the lemon juice and Cointreau. Next, the swallow provided chocolate notes and a combination of the lemon's crispness and sharper notes from the Ransom Old Tom Gin poking through. Interestingly, the King George V came across as more chocolaty than the\nTwentieth Century\ndespite having similar proportions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA6hutZHKOFh3M7T1RpxDoBG7rR1U3pgbhiJIPEJZpH_30blfAtytgTsU6pv7ceHiHYlUlQfKs2p8HQksbppx2g8UEfYr-033d0MHucgL5jXcZEyy9yAxmQpBwresKB4e0IyHodxP4Ng/s320/kinggeorgev347.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA6hutZHKOFh3M7T1RpxDoBG7rR1U3pgbhiJIPEJZpH_30blfAtytgTsU6pv7ceHiHYlUlQfKs2p8HQksbppx2g8UEfYr-033d0MHucgL5jXcZEyy9yAxmQpBwresKB4e0IyHodxP4Ng/s800/kinggeorgev347.JPG", "comment_count": 0 }, { "title": "her majesty's pearl", "url": "https://cocktailvirgin.blogspot.com/2011/09/her-majestys-pearl.html", "published": "2011-09-23T15:33:00.004-04:00", "updated": "2017-08-16T18:59:12.159-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": 2010 }, "categories": [ "cognac", "lemon juice", "rum (white)", "simple syrup", "st. germain" ], "ingredients": [ "1 1/2 oz White Rum, preferably Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)", "1/2 oz Cognac (Courvoisier VS)", "1/2 oz St. Germain", "1/2 oz Lemon Juice", "1/4 oz Simple Syrup", "7 drop Rosewater" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz White Rum, preferably Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)\n1/2 oz Cognac (Courvoisier VS)\n1/2 oz St. Germain\n1/2 oz Lemon Juice\n1/4 oz Simple Syrup\n7 drop Rosewater\nStir with ice and strain into a coupe glass.\nThursday last week, I decided to make Her Majesty's Pearl from\nFood & Wine: Cocktails 2010\n. The recipe was created by Misty Kalkofen of Drink here in Boston when one of the guests asked for something with a floral note. That guest happened to be Randy Wong who I have written about on this blog for creating Tiki recipes like the\nChee Hoo Fizz\nas well as bartending at\nClio\n. Besides Randy's drink interests, he also leads the exotica band Waitiki 7; Randy asked Misty for this flowery libation to match a ballad,\nHer Majesty's Pearl\n, on the Waitiki 7's newest album back then.\nInstead of a rhum agricole, I decided to use a Cape Verdean rum that shares a lot of flavor similarities with rhum agricoles given the growing region's volcanic soil and the use of sugar cane juice in the ferment. The Cape Verdean rum also popped into my head for Randy and Clio bar manager Todd Maul are both big fans of this style of rum. The drink began with a St. Germain aroma coupled by the grassiness of the rum; as the drink got warmer, the rose notes began to surface on the nose. The sip proffered the lemon juice along with a vague fruitiness from the St. Germain and perhaps the Cognac. Next, the rum, Cognac's richness, and St. Germain's floral notes appeared on the swallow; the rum, like an agricole, also contributed a slightly sharpness to the finish as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcC5NZ4PtkQ0ssww93kDuwSsJoIry3bKCZPEkP9OlOGkV_-L9RkaTcaECw2AIpNIJ2rqttU7VB3j1n5q3GX8nAlzPPVbczOb1E9C2_-0jXxzgrnbIDXbtUBQ1sGKXjS1kNwFRJb9maf8/s320/hermajesty349.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcC5NZ4PtkQ0ssww93kDuwSsJoIry3bKCZPEkP9OlOGkV_-L9RkaTcaECw2AIpNIJ2rqttU7VB3j1n5q3GX8nAlzPPVbczOb1E9C2_-0jXxzgrnbIDXbtUBQ1sGKXjS1kNwFRJb9maf8/s800/hermajesty349.JPG", "comment_count": 0 }, { "title": "[wood nymph tears]", "url": "https://cocktailvirgin.blogspot.com/2011/09/wood-nymph-tears.html", "published": "2011-09-23T16:45:00.003-04:00", "updated": "2017-08-16T18:58:10.049-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "bitters (other)", "rum (white)", "vermouth (bianco)" ], "ingredients": [ "2 oz Bully Boy Rum", "3/4 oz Dolin Blanc Vermouth", "1/4 oz Skinos Mastiha Liqueur", "3 dash Bitter Truth's Celery Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Bully Boy Rum\n3/4 oz Dolin Blanc Vermouth\n1/4 oz Skinos Mastiha Liqueur\n3 dash Bitter Truth's Celery Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nLast Friday, Andrea and I went over to Lineage for cocktails. One of the drinks that bartender Ryan Lotz wanted to make for me was a cocktail that used a Greek liqueur flavored with pine resin. This resin has been used by the Greeks for thousands of years as a breath freshener and a digestive aid; in addition, it is used as a preservative and flavoring to make retsina wine. While we found the liqueur to be somewhat floral, Ryan picked up more on its vegetal notes and thought that it had a somewhat carroty note to it. Therefore, Ryan bolstered this aspect by incorporating celery bitters in the mix. For a drink name, I dubbed it Wood Nymph Tears after the name for the resin dots that build up after the trees are pricked in preparation for harvest.\nThe drink began with a lemon oil nose that was floral from the Dolin Blanc and Skinos. Next, the sip was rather dry and vegetal; the liqueur also entered into the swallow where its resin notes mingled with the rum. These resin notes lingered on the finish where it paired well with the celery bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil00pH9zP1boXfY7OomqSgkvlYqfCXtP8CwqblhOa4ICq5bKHxODwiNUhDM6Vgaej5R7Rv-k0bHxcAw0-AEjHm6iWwDoJaRs5B5CTgEBHJTrX8JWgvonq_IN12CNnryx7HqYZq4IiYFN8/s320/woodnymph350.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil00pH9zP1boXfY7OomqSgkvlYqfCXtP8CwqblhOa4ICq5bKHxODwiNUhDM6Vgaej5R7Rv-k0bHxcAw0-AEjHm6iWwDoJaRs5B5CTgEBHJTrX8JWgvonq_IN12CNnryx7HqYZq4IiYFN8/s800/woodnymph350.JPG", "comment_count": 0 }, { "title": "ward 8", "url": "https://cocktailvirgin.blogspot.com/2011/09/ward-8.html", "published": "2011-09-25T14:00:00.004-04:00", "updated": "2017-08-16T18:57:29.515-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "grenadine", "lemon juice", "orange juice", "sugar", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Local Color\" (MxMo LXI), was picked by Lindsay of the\nAlcohol Alchemy\nblog. Lindsay's challenge was for people to focus on their local craft spirit scene.\nThe last time we did a local themed Mixology Monday was back in 2008 and the concept was \"local flavor\" that did not necessarily focus on spirits but to \"gather ingredients that are representative of the culture/geography/tackiness of your respective cities and make a drink with a truly place-based style.\" I took the tacky part of that description as a dare and bought some horrid vodka produced here in\nSomerville, MA\n, and I soothed it with cucumber and herbs from my garden. While there were much better spirits being made in Massachusetts back then, I figured that closer to home was better.\nSince that time, a few more local distilleries have opened up. One of these newer ones that I was impressed with is the Ryan & Wood Distillery up in Gloucester, MA. We have been mixing with their\nKnockabout Gin\nfor almost a year and a half now, and they also have a rum and a vodka. Recently, they just released their straight rye, and local food and drink writer\nMC Slim JB\nspoke highly about it. Therefore, a few days ago, I stopped into Atlas Liquors and bought a bottle of the rye that had come from the distillery's very first barrel. When Andrea and I tasted it, it had a pine-spice and caramel nose. The sip started a little thinly flavored but with a fuller mouthfeel; most of the flavor was in the mid and back palate especially with caramel and spice on the swallow. As MC Slim had mentioned, this is a not a rye that would easily be lost in a cocktail. If I were to compare it to a better known whiskey, I would liken it to a more flavorful Sazerac 6 Year Rye.\nFor the first local themed Mixology Monday, I bandied about the idea of doing the Boston classic, the Ward 8. I probably chose not to do that recipe since the drink generally comes across as an unremarkable Whiskey Daisy. However, when my old college friend was in town back in April, I took her to Drink and bartender Joe Staropoli made her a Ward 8 that was pretty amazing. Between the inside of the wine glass being rubbed with mint, the crushed ice, the drizzling of grenadine over the final drink, and the mint and orange spiral twist garnishes, the Ward 8 was an act of love and beauty, and not just a way of softening the whiskey.\nThe next time I was at Drink, I asked bar manager John Gertsen about it, and he said that it was their take on the specific Ward 8 recipe that David Wondrich recommended in\nImbibe!\n. Not remembering now the exact recipe that Drink used and wanting to change up Wondrich's recipe slightly to include what I did remember and some of my own preferences, this recipe is an unique hybrid.\nSince Wondrich's book is in front of me, I will start with a recap of the drink history that he provided. The drink was created at Boston's Locke-Ober restaurant for a political victory party held for someone running for some office or other in the eighth ward. Some reports take the drink back to 1898, but grenadine was not frequently used until after 1910. With perhaps some support for the drink-riddled voting stories in Christine Sismondo's\nAmerica Walks into a Bar\n, a 1918 novel declared that after one of these \"you're ready to vote right.\"\nWard 8\n• 3/4 oz Lemon Juice\n• 3/4 oz Orange Juice\n• 1 barspoon (1/8 oz) Sugar\n• 2 oz Rye (Ryan & Wood)\n• 3/8-1/2 oz Grenadine\nStir juice with sugar until the crystals dissolves. Add rye, shake with ice, and strain into a wine glass that had its inside rubbed with a mint sprig and then filled with crushed ice. Drizzle the grenadine over the top so it will cascade down to the bottom of the glass. Garnish with a fresh mint sprig and an orange peel spiral twist, and add a straw.\nFrom the beautiful garnishes on top to the attractive red layer on the bottom, this Wondrich-Drink Ward 8 that I have adapted is quite stunning. The garnishes provided a mint and orange aroma. The sip was a crisp orange flavor that was followed by rye and lemon on the swallow. In addition, the mint used to coat the interior of the glass provided some pleasant notes on the finish.\nSo cheers from Boston to Lindsay for leading the political rally this month and for Paul Clarke for masterfully rigging the election just so!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds0exQIVSb8ARILa_LbhCKEnI-WzJLQAjODIN2F2aCD1QOsKisY_mZXHWI0R6n8w8AnytIEaV-pjbC5PeeCU4ehFk3SnCmIx-IHAwn3sfkyV9dI6UeEno2eLpr2QDkyNqy5t_K_zsK8I/s320/wardeight378.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "[vincent rose]", "url": "https://cocktailvirgin.blogspot.com/2011/09/vincent-rose.html", "published": "2011-09-26T16:08:00.004-04:00", "updated": "2017-08-16T18:56:15.862-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "averna", "genever", "lemon juice", "maraschino" ], "ingredients": [ "3/4 oz Averna", "3/4 oz Luxardo Maraschnio", "3/4 oz Anchor Distilling Genevieve Gin", "3/4 oz Lemon Juice", "1 heaping barspoon Blueberry Jam (~3/16 oz)" ], "instructions": "Shake with ice and double strain into a cocktail glass.", "body_text": "3/4 oz Averna\n3/4 oz Luxardo Maraschnio\n3/4 oz Anchor Distilling Genevieve Gin\n3/4 oz Lemon Juice\n1 heaping barspoon Blueberry Jam (~3/16 oz)\nShake with ice and double strain into a cocktail glass.\nAfter the cocktail with\nSkinos\nat Lineage, bartender Ryan Lotz listed off a few other ideas. When he mentioned that he had been tinkering around with some locally made blueberry jam, I was intrigued. Though the drink had no name, the Averna and Anchor Genevieve containing recipe sounded like a winner. Since I need to call the recipe something for this post, I dubbed it the \"Vincent Rose\" who wrote the music to the 1940 hit \"Blueberry Hill.\"\nThe drink began with a blueberry and malt aroma from the jam and gin, respectively. The malt continued on into the sip where it mingled with the lemon juice and a vague berry-like flavor. The actual blueberry notes came out in the swallow along with the Maraschino liqueur, and the drink finished with the darker botanical notes from the Averna.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjup_dtR4zu9iR3iFyHhw3ySwmvqugC-YJzDFV66pPWMBAx86TIz9js91F_gImE3-2HWKfgsaVFtT_keUYmrm-Dq2929zJ6cIJcKlG2pIBL-GnFMF1Rbt438EFQMZrJ8yoGVqC13Jk0x-o/s320/blueberry352.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjup_dtR4zu9iR3iFyHhw3ySwmvqugC-YJzDFV66pPWMBAx86TIz9js91F_gImE3-2HWKfgsaVFtT_keUYmrm-Dq2929zJ6cIJcKlG2pIBL-GnFMF1Rbt438EFQMZrJ8yoGVqC13Jk0x-o/s800/blueberry352.JPG", "comment_count": 0 }, { "title": "coromandel coast", "url": "https://cocktailvirgin.blogspot.com/2011/09/coromandel-coast.html", "published": "2011-09-26T17:07:00.004-04:00", "updated": "2017-08-16T18:55:36.596-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "ginger liqueur", "lime juice", "rum" ], "ingredients": [ "1 oz Añejo Rum (Ron Abuelo)", "1/2 oz Domaine de Canton Liqueur", "1/2 oz Coconut Cream", "3/4 oz Lime Juice", "5 dash Angostura Bitters", "3 Fresh Curry Leaves" ], "instructions": "Muddle curry leaves. Add rest of ingredients, shake with ice, and double strain into a coupe glass. Gently rub the edge of the glass with a fresh curry leaf to release the oils and float as a garnish.", "body_text": "1 oz Añejo Rum (Ron Abuelo)\n1/2 oz Domaine de Canton Liqueur\n1/2 oz Coconut Cream\n3/4 oz Lime Juice\n5 dash Angostura Bitters\n3 Fresh Curry Leaves\nMuddle curry leaves. Add rest of ingredients, shake with ice, and double strain into a coupe glass. Gently rub the edge of the glass with a fresh curry leaf to release the oils and float as a garnish.\nAs I mentioned in the\nPrince of Orange\npost a few weeks ago, one of the drinks that bartender Sahil Mehta had made me at Estragon was his submission for the Angostura cocktail competition. Part of the rules required that the drink not be a published one, so Sahil requested that I hold off. Unfortunately, Sahil's creation did not make the cut, but fortunately I have the recipe to share this amazing drink! With the name Coromandel Coast, the drink holds true to the flavors of this southeastern part of India. Probably the star flavor in the drink is the curry which donated a great flavor that worked well with the ginger liqueur and Angostura Bitters.\nThe Coromandel Coast began with an Angostura and curry aroma that had a hint of lime juice to it. The lime next appeared in the sip along with the coconut flavor. On the swallow, the ginger coupled with the Angostura spice and these notes were balanced by the aged rum's richness. Finally, the coconut returned in the aftertaste along with the curry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjN9ZtayqY9i2Z_Bedyayj9WXBpGVo0C-OuePxkDE1L3oBhn80dsn6FuEs1s_Sf2uRW983jnDzeybBNYO42oO_7jhouvwqP4KZh-4IZBefWKzdzLl5Prcbbo_bIA_D9SHUCP0DTl_0iY/s320/coromandel315.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjN9ZtayqY9i2Z_Bedyayj9WXBpGVo0C-OuePxkDE1L3oBhn80dsn6FuEs1s_Sf2uRW983jnDzeybBNYO42oO_7jhouvwqP4KZh-4IZBefWKzdzLl5Prcbbo_bIA_D9SHUCP0DTl_0iY/s800/coromandel315.JPG", "comment_count": 0 }, { "title": "pinky gonzalez", "url": "https://cocktailvirgin.blogspot.com/2011/09/pinky-gonzalez.html", "published": "2011-09-27T15:08:00.003-04:00", "updated": "2017-08-16T18:53:46.159-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "Señor Pico", "year": 1964 }, "categories": [ "curacao", "lime juice", "orgeat", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Espolón)", "1 oz Reposado Tequila (Espolón)", "1/2 oz Orgeat (BG Reynolds/Trader Tiki)", "1/2 oz Curaçao (Senor Curaçao)", "3/4 oz Lime Juice", "1/4 oz Agave Nectar" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and a spent half lime shell.", "body_text": "1 oz Blanco Tequila (Espolón)\n1 oz Reposado Tequila (Espolón)\n1/2 oz Orgeat (BG Reynolds/Trader Tiki)\n1/2 oz Curaçao (Senor Curaçao)\n3/4 oz Lime Juice\n1/4 oz Agave Nectar\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and a spent half lime shell.\nWhile flipping through our 1972 Trader Vic's\nBartender's Guide\n, I was reminded of all of the Mai Tai variations in there. Beside the classic rum and a lesser known Bourbon one, there is a tequila drink called the Pinky Gonzalez that Trader Vic created in 1964 for his Señor Pico restaurant. The Pinky Gonzales may sound like an odd concept at first, but with a little thought, it is not much more than an orgeat-laden Margarita with a minty aroma. While the Trader Vic book was promoting their Mai Tai Mix by recommending equal parts spirit and bottled flavorant, the LUPEC Boston\nLittle Black Book of Cocktails\ncontains an actual recipe in honor of Rain who chose Pinky Gonzalez as her LUPEC identity. The recipe I present above is modified slightly from these sources given my preferred Mai Tai format.\nThe mint garnish provided much of the aroma for the Pinky Gonzalez. The sip was citrussy from the lime and orange liqueur; surprisingly, the tequila pushed the orgeat into the sip instead of the swallow where it often resides. Indeed, the tequila controlled the swallow and provided a much more lingering agave note than usual.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH1Y7UQSiuYmXDTtSX_YdRHWHXhgB96JLlwfO0aVO1hj02wrejUI6I6wBgs5Srw_6En_MKD9AhO3CYwWc8eOEx_fti7bPz7Y4TTUBK4SxgeIaxYTHuopiNCtQrppidjDT1jlD592yTDQ/s320/pinky354.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH1Y7UQSiuYmXDTtSX_YdRHWHXhgB96JLlwfO0aVO1hj02wrejUI6I6wBgs5Srw_6En_MKD9AhO3CYwWc8eOEx_fti7bPz7Y4TTUBK4SxgeIaxYTHuopiNCtQrppidjDT1jlD592yTDQ/s800/pinky354.JPG", "comment_count": 0 }, { "title": "cornwall negroni", "url": "https://cocktailvirgin.blogspot.com/2011/09/cornwall-negroni.html", "published": "2011-09-27T15:59:00.005-04:00", "updated": "2017-08-16T18:53:05.500-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Pegu Club", "year": 2005 }, "categories": [ "#green street", "bitters (orange)", "campari", "gin", "punt e mes", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Beefeater Gin (*)", "1/2 oz Campari", "1/2 oz Martini & Rossi Sweet Vermouth", "1/2 oz Punt e Mes", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange wheel.", "body_text": "1 1/2 oz Beefeater Gin (*)\n1/2 oz Campari\n1/2 oz Martini & Rossi Sweet Vermouth\n1/2 oz Punt e Mes\n2 dash Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange wheel.\n(*) Generally made at Green Street with Plymouth, but I was given the option of a more robust gin to stand up to the Campari and Punt e Mes.\nTwo Sundays ago, we decided to stop into Green Street for drinks and make another dent in their large recipe library. For my first cocktail, I asked bartender Derric Crothers for the Cornwall Negroni, a drink created by Phil Ward then of Manhattan's Pegu Club. Why is it called the Cornwall Negroni? Phil created the cocktail in fall of 2005 while or after attending Gary Regan's Cocktails in the Country workshop held in Cornwall-on-Hudson, New York, although \"country\" there is only 50 miles north of New York City.\nIn this variation, the gin proportion is upped (I believe the original recipe actually contains 2 oz of gin), and the Campari and vermouth components are bridged by Punt e Mes, a bitter vermouth-amaro. The Cornwall Negroni began with an orange aroma from the garnish that mingled well with the drink's Campari nose, and the sip possessed fruit notes from the orange bitters and the wine-based ingredients. Next, the Campari melded with the Punt e Mes on the swallow that was punctuated by a nice, strong gin signature. Thinking back, I have had a rye-based Negroni variant that also included vermouth, Punt e Mes, and Campari (as well as Aperol) called the\n1795\nthat was just as delicious and complex as this one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZk1DA-R8TArp2IN9sDc2LRxy2-G2ddJ397gpiuFnRKZHU7j4YyjidnFkVYFRQh-fnnQMTqZDooSUAXIpKPXqXN5kH6tY9RqHIf4javXfKNjQULDEsLoVQ3cGkCyCByLRiA4ZSpGqy3S4/s320/cornwall366.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZk1DA-R8TArp2IN9sDc2LRxy2-G2ddJ397gpiuFnRKZHU7j4YyjidnFkVYFRQh-fnnQMTqZDooSUAXIpKPXqXN5kH6tY9RqHIf4javXfKNjQULDEsLoVQ3cGkCyCByLRiA4ZSpGqy3S4/s800/cornwall366.JPG", "comment_count": 2 }, { "title": "slope", "url": "https://cocktailvirgin.blogspot.com/2011/09/slope.html", "published": "2011-09-28T15:49:00.004-04:00", "updated": "2017-08-16T18:52:23.548-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Julie Reiner", "source": "Clover Club", "year": 2008 }, "categories": [ "#green street", "apricot liqueur", "bitters (Angostura)", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "3/4 oz Punt e Mes", "1/2 oz Rothman & Winter Orchard Apricot Liqueur", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. This drink was served without garnish, but certain recipes include a cocktail cherry.", "body_text": "2 oz Rittenhouse Rye\n3/4 oz Punt e Mes\n1/2 oz Rothman & Winter Orchard Apricot Liqueur\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. This drink was served without garnish, but certain recipes include a cocktail cherry.\nAfter the Cornwall Negroni, I asked bartender Derric Crother's for the Slope. The Slope was a Manhattan variation that we had at home as the recipe circulated across the blogosphere in 2008 (a few months before I started writing here). Julie Reiner created this drink while at Brooklyn's Clover Club in honor of the nearby Park Slope neighborhood. While I did not have a chance to visit Clover Club in my last visit to New York despite it being only a few blocks from where my brother lives, I did get to visit one of Julie's other bars, Lani Kai.\nThe Slope presented a rye aroma with hints of the apricot brandy underneath. The sip contained the rye's malt and the Punt e Mes' grape, while the swallow contained the rye's heat and the Punt e Mes' bitter notes. Similar to the\nManhattan Bell-Ringer\n, the drink finished with a pleasing apricot flavor. Overall, the Slope had a similar balance to a\nRed Hook\nbut perhaps a hair more subtle than its Maraschino liqueur-laden brethren.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJW3B4TIon3YLOBu-8qXxStr7ftRbqQfuSeWbNigrzdo29xx5sd6RLb3o-ow9Hc6CXZIlrZTZ4rrOsdWiljMmLkd_m8mErREK68zRcsf8b6ZgNrDvMfAv5HPW5Btyj_Obyc-0YPu7qTdE/s320/slope367.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJW3B4TIon3YLOBu-8qXxStr7ftRbqQfuSeWbNigrzdo29xx5sd6RLb3o-ow9Hc6CXZIlrZTZ4rrOsdWiljMmLkd_m8mErREK68zRcsf8b6ZgNrDvMfAv5HPW5Btyj_Obyc-0YPu7qTdE/s800/slope367.JPG", "comment_count": 1 }, { "title": "stone grant collins", "url": "https://cocktailvirgin.blogspot.com/2011/09/stone-grant-collins.html", "published": "2011-09-28T16:41:00.003-04:00", "updated": "2017-08-16T18:51:40.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "lemon juice", "sherry", "soda" ], "ingredients": [ "1 1/2 oz Grant Amontillado Sherry", "1 oz Sweetened Peach Purée (*)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass. Add 2 oz soda water, top with ice, and add a straw.", "body_text": "1 1/2 oz Grant Amontillado Sherry\n1 oz Sweetened Peach Purée (*)\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass. Add 2 oz soda water, top with ice, and add a straw.\n(*) Yellow peaches were mashed, simmered, and sweetened. I did not get the proportions, but from taste, 1 part sugar to 2 parts peach purée would probably suffice.\nTwo Mondays ago, Andrea and I paid a visit to Paul Manzelli at Bergamot's bar. For my first drink, I selected the Stone Grant Collins off of the cocktail menu. I was drawn to it for I remember how well stone fruits and sherry pair up such as in the\nOld Tom's Stone\n. While the Old Tom's Stone was mostly red plum in the form of a shrub, the Stone Grant Collins featured peach as a sweetened purée.\nThe Stone Grant Collins presented the peach in the aroma along with the sherry's grape notes. The sweet peach continued on in the sip where it was balanced by the lemon and crisp soda water. While the Amontillado's grape appeared on the sip, its nutty character rounded out the swallow; furthermore, over time, the peach flavors began shifting from the sip into the swallow. I was quite impressed at how well peach paired with the sherry, and the Collins format was perfect here as it was in another peach drink, the\nCLT Peche\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtPAQjEbohIcbvuBQ_9YgVokGSlcSA6nFtbI-Lpmxp2-ipFnMlunz_d7Q5YOXwvp-UtcoSQ35e9QyLeLO3ffZo3Xun1mvCPdZs7ZQJ-UQSOe6vYu-Nn4BgKQ0HTPlI7izoSZKNBb4cJc/s320/stonegrant368.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtPAQjEbohIcbvuBQ_9YgVokGSlcSA6nFtbI-Lpmxp2-ipFnMlunz_d7Q5YOXwvp-UtcoSQ35e9QyLeLO3ffZo3Xun1mvCPdZs7ZQJ-UQSOe6vYu-Nn4BgKQ0HTPlI7izoSZKNBb4cJc/s800/stonegrant368.JPG", "comment_count": 0 }, { "title": "mr. hoy", "url": "https://cocktailvirgin.blogspot.com/2011/09/mr-hoy.html", "published": "2011-09-29T16:00:00.003-04:00", "updated": "2017-08-16T18:50:55.425-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (other)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1 1/2 oz Pineapple-infused Dolin Dry Vermouth(*)", "2 dash Bitter Truth's Celery Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Old Overholt Rye\n1 1/2 oz Pineapple-infused Dolin Dry Vermouth(*)\n2 dash Bitter Truth's Celery Bitters\nStir with ice and strain into a rocks glass.\n(*) To make the pineapple-infused vermouth, treat it like making a pineapple syrup. Chop up 1/2 pineapple (without peel or core) for every 16 oz of vermouth. Infuse in a jar or covered bowl overnight and strain.\nTuesday last week, I paid a visit to bartender Ted Kilpatrick at No. 9 Park. For a starter, I selected the Mr. Hoy off of the menu which Ted described as his riff on the Algonquin. Ted related his tale of dissatisfaction with the classic, and after trying all sorts of whiskeys, pineapple juices (including fresh, bottled, and canned), and dry vermouths, he decided that the Algonquin just needed a major overhaul. Therefore, he captured a more ethereal aspect of the pineapple by making an infused dry vermouth. For a name, Ted paid homage to Hoy Wong who was the country's oldest bartender before he retired in 2009 at the age of 93. Hoy spent the last 30 years of his bartending career working behind the stick at the Algonquin bar. On his 90th birthday, he was still very optimistic and describing the reasons for his longevity and vigor, \"Not many secrets. Eat right, take a nap and every day get exercise working. Don't worry about money. I don't plan to retire. I love my job. I love to meet people. President Bush needs money, he needs income taxes, so I will help.\"\nThe Mr. Hoy cocktail began with a rye aroma. The sip contained the rye's malt along with a light pineapple and wine note. Next, the sip contained the rye's heat and a light vegetal finish perhaps aided by the celery bitters. Later, as the drink warmed up, the pineapple flavors began to blossom on the swallow. When Ted asked me what I thought of the drink, I told him that I found the pineapple infusion very curious for the pineapple was very hide-and-seeky in the drink.\nIn the earlier discussion about the drink, I mentioned that the Algonquin was one of my lazy, go to summer drinks back in 2007. I used a 3:2:1 ratio of 1 1/2 oz rye, 1 oz pineapple, 1/2 oz dry vermouth which I quite enjoyed. I wondered if some people would like this drink more if the vermouth was switched to a blanc vermouth for extra sweetness and floral notes, such as what has been mentioned for the El Presidente by\nothers\n. The Mr. Hoy is the second Algonquin variation I tried this year; the other was Ryan Fitzgerald's\nFar East Algonquin\nat Tales of the Cocktail. And looking back, I cannot help but think of Scott Holiday's\nWhiskey-A-Go-Go\nfor it is one of the more elegant abstractions of this classic that I have quaffed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRcd8Cz-PIGzOyuDo_E9QX4zUpvWxIlZVBidhXrV5Bgat7yBFcpqdApvqBszMrkRAq6ESJFSIS-7xy_ti3whZmNaPawFIsfHJzPIrwn3k55r87Igr6YOCHbZrpM3ZqXTSImb_NsDMBp0/s320/HoyWong.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivh-0UeARFyuzXkAhVtQ0JYQNVpLosHc1zAjlyPUjtSpDn4hkMbw7zit8CG6GuOECpr1YisYjw6X_694zoL9C_TULStU0iNQq7rlreJACpB1W5JP54_Nu8b0ntXWxZUPNnnMr8cRL274o/s320/mrhoy369.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRcd8Cz-PIGzOyuDo_E9QX4zUpvWxIlZVBidhXrV5Bgat7yBFcpqdApvqBszMrkRAq6ESJFSIS-7xy_ti3whZmNaPawFIsfHJzPIrwn3k55r87Igr6YOCHbZrpM3ZqXTSImb_NsDMBp0/s800/HoyWong.jpg", "comment_count": 0 }, { "title": "zimmermann telegram", "url": "https://cocktailvirgin.blogspot.com/2011/09/zimmermann-telegram.html", "published": "2011-09-29T18:43:00.003-04:00", "updated": "2017-08-16T18:49:20.813-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": null, "year": null }, "categories": [ "#no. 9 park", "absinthe", "beer", "egg white", "lemon juice", "mezcal", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Milagro Blanco Tequila", "1 oz Del Maguey Mezcal Vida", "1 oz Lemon Juice", "1 oz Simple Syrup", "1/8 oz Kübler Absinthe (1 barspoon)", "1 Egg White" ], "instructions": "Shake once without ice and once with. Double strain into a highball glass and top with 2 oz Houblon Chouffe Dobbelen IPA Tripel beer.", "body_text": "1 1/2 oz Milagro Blanco Tequila\n1 oz Del Maguey Mezcal Vida\n1 oz Lemon Juice\n1 oz Simple Syrup\n1/8 oz Kübler Absinthe (1 barspoon)\n1 Egg White\nShake once without ice and once with. Double strain into a highball glass and top with 2 oz Houblon Chouffe Dobbelen IPA Tripel beer.\nOne of the drinks that bartender Ted Kilpatrick recommended as I contemplated the menu was one that he recently concocted -- an agave riff of the Scotch-based\nMorning Glory Fizz\nvariation he made me last year. Just like that variation, Ted utilized beer for the Fizz, but he went with a Belgian IPA instead of a Tripel for the bubbles. Ted's rationale for keeping the beer was that hops and tequila go so well together, and India Pale Ales have a higher level of hoppiness than most other beer styles. Symbolically, the Fizz was Mexican spirits being teased by European bubble agitation. Similarly, Ted named the drink the Zimmermann Telegram after the 1917 diplomatic proposal from Germany to Mexico. In that coded telegram, Germany urged Mexico to go to war with the United States; Mexico would seek to gain back territories lost in the 19th century and Germany would gain the United States becoming distracted. Germany anticipated that the then neutral United States was going to be drawn into World War I anyways due to Germany scaling up their submarine warfare program. However, the decoding of the intercepted note angered the United States into declaring war on Germany and her Allies a few months later anyways.\nThe Zimmermann Telegram served to me was not as encrypted as the nearly century old one was. It began with a smokey mezcal aroma that was joined by anise notes from the absinthe. The sip was a sweet, creamy lemon flavor that contained a bit of bubbles that tickled the tongue. Next, the beginning of the swallow contained the tequila and mezcal flavors, and the end presented the beer's hops.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIuTmXfx_psJVmbE_v58GN401zzhvGDNLBic_1DXwPT-rx6sqEMqSHHPhz98f0FY0Ze6pOaAPjuat_KNLCSuae8w-TIl8xfzU_TWI3AA_3pituIqB_5GcUa5Rs7-PJqkGLFWSiHmDChI/s320/zimmerm371.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIuTmXfx_psJVmbE_v58GN401zzhvGDNLBic_1DXwPT-rx6sqEMqSHHPhz98f0FY0Ze6pOaAPjuat_KNLCSuae8w-TIl8xfzU_TWI3AA_3pituIqB_5GcUa5Rs7-PJqkGLFWSiHmDChI/s800/zimmerm371.JPG", "comment_count": 0 }, { "title": "rebellion", "url": "https://cocktailvirgin.blogspot.com/2011/09/rebellion.html", "published": "2011-09-30T16:33:00.004-04:00", "updated": "2017-08-16T18:48:28.627-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amaro", "cynar", "pimento dram", "simple syrup", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Thomas Handy Uncut Sazerac Rye 126°", "1 oz Carpano Antica Sweet Vermouth", "3/4 oz Cynar", "1/2 oz S. Maria al Monte Amaro", "1 barspoon Demerara Syrup (1/8 oz 1:1)", "1 barspoon Allspice Dram (1/8 oz)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Thomas Handy Uncut Sazerac Rye 126°\n1 oz Carpano Antica Sweet Vermouth\n3/4 oz Cynar\n1/2 oz S. Maria al Monte Amaro\n1 barspoon Demerara Syrup (1/8 oz 1:1)\n1 barspoon Allspice Dram (1/8 oz)\nStir with ice and strain into a rocks glass.\nFor my last drink at No. 9 Park, bartender Ted Kilpatrick suggested a drink he created as a variation of Dominic Venegas'\n1794\n. Instead of the Campari, Ted swapped in a combination of Cynar and S. Maria al Monte with a dash of allspice dram. While I did not ask what he named the drink after, given that the original was called the 1794, my best guess is that it is a reference to the Whiskey Rebellion that happened in America that year. During George Washington's presidency, his treasury secretary Alexander Hamilton decided to attempt to pay off the national debt by taxing whiskey. The farmers and small distillers west of the Appalachians that protested the tax lashed out at the tax collector; they felt that the burden was disproportionately too great on them to pay off the nation's problem. With some governmental intervention, the uprising was suppressed before the militia arrived. The whiskey tax still remained difficult to collect, but the nascent government showed that it was willing to use its muscle to maintain control; the tax was later repealed with the next presidency.\nThe Rebellion began with a rye aroma that contained herbal and vermouthy notes; when I let my neighbor Tyrone have a taste, he commented that it \"smelled medicinal\" probably from the S. Maria al Monte. The whiskey continued on into the sip where the liqueurs' caramel notes blended well with the Carpano Antica vermouth. Next, the allspice from the dram and the menthol note from the S. Maria al Monte filled the swallow; moreover, the funky herbalness of the Cynar definitely helped to bridge the gap of these two flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YwwX9G1DURqL_nFf25tNhGH9mXyCZLw7xinrJO0rGmVwtCldbZxj8F5L9cpSOkqWamGn-Ec7zsgF19hs9rZR13dTVlATCcnXnOHY4oImGgnAvM1lVkozfm8yHA7wAcN-WIKPfecoH94/s320/rebellion372.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YwwX9G1DURqL_nFf25tNhGH9mXyCZLw7xinrJO0rGmVwtCldbZxj8F5L9cpSOkqWamGn-Ec7zsgF19hs9rZR13dTVlATCcnXnOHY4oImGgnAvM1lVkozfm8yHA7wAcN-WIKPfecoH94/s800/rebellion372.JPG", "comment_count": 2 }, { "title": "seersucker fizz", "url": "https://cocktailvirgin.blogspot.com/2011/10/seersucker-fizz.html", "published": "2011-10-01T18:40:00.003-04:00", "updated": "2017-08-16T18:47:29.391-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jim Romdall", "source": "Vessel", "year": 2011 }, "categories": [ "apricot liqueur", "egg white", "gin", "lemon juice", "punt e mes", "simple syrup", "soda" ], "ingredients": [ "1 oz London Dry Gin (Beefeater)", "1 oz Punt e Mes", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 oz Lemon Juice", "1/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a Collins glass and top with 2 oz of soda water. Garnish with an orange twist and add a straw.", "body_text": "1 oz London Dry Gin (Beefeater)\n1 oz Punt e Mes\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 oz Lemon Juice\n1/4 oz Simple Syrup\n1 Egg White\nShake once without ice and once with. Strain into a Collins glass and top with 2 oz of soda water. Garnish with an orange twist and add a straw.\nWednesday last week, I was in the mood for a nightcap so I began to flip through\nFood & Wine: Cocktails 2011\n. There I spotted the Seersucker Fizz by Jim Romdall of Vessel in Seattle. Jim created the drink for a guest in a suit that informed him that the day was Seersucker Thursday. The holiday was started in the United States Senate in 1996 by Senator Trent Lott of Mississippi. The Senator wanted to bring some Southern charm to Washington, D.C., and to remind his fellow Congressmen of how they used to dress before air conditioning was invented in the 1950s. Therefore, on the second or third Thursday of June, it has become tradition for Congressmen and their staffers to wear seersucker suits to work.\nThe Seersucker Fizz started with an orange oil aroma from the garnish. The sip was crisp from the carbonation and citric acid, and it contained lemon and Punt e Mes' grape flavors as well. Next, the swallow presented the apricot and the drying forces of the gin's juniper and the Punt e Mes' bitter notes. Overall, the drink had a decent amount of complexity for an egg white Fizz which I attribute in a large part to the Punt e Mes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAN5jAs61A6qDcQruTcUywb9bZ36S3-qeTUaj20FiVyEJCsZ7h9AbcPX8oVhic8dRa503wjhLIqJ7GrvUpndVEJ9yUWjKHevGqwiWnjpvko1xASDb8pnkLyxm45e_EEDteRrEQAayNk4/s320/seersuck374.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAN5jAs61A6qDcQruTcUywb9bZ36S3-qeTUaj20FiVyEJCsZ7h9AbcPX8oVhic8dRa503wjhLIqJ7GrvUpndVEJ9yUWjKHevGqwiWnjpvko1xASDb8pnkLyxm45e_EEDteRrEQAayNk4/s800/seersuck374.JPG", "comment_count": 2 }, { "title": "headless horseman", "url": "https://cocktailvirgin.blogspot.com/2011/10/headless-horseman.html", "published": "2011-10-02T14:23:00.003-04:00", "updated": "2017-08-16T18:46:41.190-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "becherovka", "pisco", "simple syrup (other)", "vermouth (dry)" ], "ingredients": [ "1 oz Pisco (Macchu Pisco)", "1 oz Pumpkin Syrup (*)", "1 oz Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice and strain into a cocktail glass pre-rinsed with Becherovka liqueur.", "body_text": "1 oz Pisco (Macchu Pisco)\n1 oz Pumpkin Syrup (*)\n1 oz Dry Vermouth (Noilly Prat)\nStir with ice and strain into a cocktail glass pre-rinsed with Becherovka liqueur.\n(*) To make the syrup:\nPumpkin Syrup\n• 1/2 pound Sugar Pumpkin (1 cup grated)\n• 1/2 cup Sugar\n• 1/4 cup Water (optional, see below)\nGrate a 1/2 pound of sugar pumpkin to produce 1 cup of shredded material. Add pumpkin and 1/2 cup of sugar to a pot. Heat on a medium flame for 5 minutes while stirring. Add 1/4 cup (2 oz) water and simmer for 5 more minutes. Let cool and strain. Produces a syrup that is under 1:1 in sweetness. Skipping the water addition will produce a syrup closer to 1:1 which will work well in Sours and other drinks (or to make the Headless Horseman in a sweeter fashion). Aproximate preparation time is under 15 minutes.\nFor Thursday Drink Night on the Mixoloseum, the theme was Fall and I decided to prep for the event by making a pumpkin syrup. After trying a few different methods to make it, I found that the sugar extraction aided by heat did a good job of pulling out the pumpkin's juice. When I tasted the syrup, it had a funky, earthy, and herbal quality to it that I felt perfectly matched one of our piscos. French vermouth functioned well to dry out the balance a bit and a rinse of Becherovka added some extra fall spice.\nFor a name, I went with the pumpkin theme and called the drink the Headless Horseman. It started with a pisco and vegetal-herbal aroma. The sip contained the grape notes of the pisco followed by those of the vermouth, and the swallow was all about the sweet pumpkin with a lingering spice afterwards.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_L9KDYq9JGFIa04Oy9Q_kK5Ai61BonJfU4aUmrePDJvQrbey1jo8Yo0z57sFZNUozGs8SpJjPiRc6O3OV90WHLzpETcCHBbu5dQtfwenhVQjHJJNyk5S3Qv0Mtj50XqwUgGSxDHwGnSA/s320/headlesshorse376.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_L9KDYq9JGFIa04Oy9Q_kK5Ai61BonJfU4aUmrePDJvQrbey1jo8Yo0z57sFZNUozGs8SpJjPiRc6O3OV90WHLzpETcCHBbu5dQtfwenhVQjHJJNyk5S3Qv0Mtj50XqwUgGSxDHwGnSA/s800/headlesshorse376.JPG", "comment_count": 3 }, { "title": "69 holland", "url": "https://cocktailvirgin.blogspot.com/2011/10/69-holland.html", "published": "2011-10-03T15:21:00.004-04:00", "updated": "2017-08-16T18:43:47.746-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Heather Mojer and Adam Lantheaume", "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "amaro", "bitters (other)", "genever", "gin", "sherry" ], "ingredients": [ "1 oz Plymouth Gin", "1 oz Bols Genever", "3/4 oz Meletti Amaro", "1/2 oz Amontillado Sherry", "2 dash Peach Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a grapefruit peel over the top and discard.", "body_text": "1 oz Plymouth Gin\n1 oz Bols Genever\n3/4 oz Meletti Amaro\n1/2 oz Amontillado Sherry\n2 dash Peach Bitters\nStir with ice and strain into a cocktail glass. Twist a grapefruit peel over the top and discard.\nTwo Sundays ago after dining at VeeVee in Jamaica Plain, Andrea and I decided to stop by Hungry Mother on our way home. For my first drink, I asked bartender Heather Mojer for the 69 Holland. I knew that the drink was a reference to the\nBoston Shaker\nstore's address in Somerville, MA, and Heather described how the recipe was a collaboration with Adam Lantheaume, the store's owner. The concept of the dual gin styles in the recipe stemmed from a trip to Manhattan where Heather and others visited spirit-centric bars including Mayahuel (tequila and mezcal) and Vandaag (Genever and aquavit). The idea of using sherry in the 69 Holland also came from Mayahuel where many of the drinks use this fortified wine, and perhaps the Genever aspect was influenced by Vandaag. One of the other ingredients was\nMeletti\nAmaro which I was introduced to by Aaron Butler (ex-Drink, now Russell House Tavern) in beverages like the Death by Misadventure; Meletti has been described as containing caramel, saffron, and floral notes besides other herbal flavors.\nThe 69 Holland greeted me with a fresh grapefruit oil aroma. The sip presented the malt from the Genever and a light grape flavor from the sherry; moreover, there was a slight zing here from the grapefruit peel that could have been derived somewhat from the gins as well. Finally, the drink wrapped up with a nutty, caramel, and peach combination on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAca8HE7TEVt3XqwhnAt8uY4TdJkCDTfp9qRFOEtW78fMP3aU-BGBWH6qE5dN1soXnItXWU40Ouvl-FTYik3uCgZddv7yiJElXFJTRyi2A-3-HBK4qbD48frt0lzu-Nq3vSSSEtGNQs38/s320/69holland379.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAca8HE7TEVt3XqwhnAt8uY4TdJkCDTfp9qRFOEtW78fMP3aU-BGBWH6qE5dN1soXnItXWU40Ouvl-FTYik3uCgZddv7yiJElXFJTRyi2A-3-HBK4qbD48frt0lzu-Nq3vSSSEtGNQs38/s800/69holland379.JPG", "comment_count": 2 }, { "title": "no. 57", "url": "https://cocktailvirgin.blogspot.com/2011/10/no-57.html", "published": "2011-10-03T16:23:00.003-04:00", "updated": "2017-08-16T18:42:50.882-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Duane Gorey", "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "becherovka", "beer", "lemon juice", "mezcal", "simple syrup" ], "ingredients": [ "3/4 oz Mezcal Vida (or Blanco Tequila)", "3/4 oz Becherovka Liqueur", "1 1/2 oz Fresh Sour Mix (*)" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Top with 2 oz of Smuttynose Star Island Single (a Belgian-style pale ale) and add a straw.", "body_text": "3/4 oz Mezcal Vida (or Blanco Tequila)\n3/4 oz Becherovka Liqueur\n1 1/2 oz Fresh Sour Mix (*)\nShake with ice and strain into a Collins glass filled with ice. Top with 2 oz of Smuttynose Star Island Single (a Belgian-style pale ale) and add a straw.\n(*) Hungry Mother's recipe is 1 part lemon juice, 1 part sugar, 1 part water.\nIn contemplating my second drink, bartender Heather Mojer showed me a more expansive list of the cocktails that have appeared on the menu at Hungry Mother. The one that caught my eye was the 57 for the combination of Becherovka liqueur and beer intrigued me. Heather mentioned that when Duane Gorey created this cocktail, it was a blanco tequila drink, but she prefers it a bit more with mezcal. The drink began with a beer aroma that was supplemented by spice notes from the Becherovka. The carbonation on the sip accompanied a citrussy beer flavor, and the swallow showcased the mezcal's agave and smoke and the liqueur's cinnamon and clove flavors. Lastly, the abbey-style beer provided a funky ale finish. Overall, the drink reminded me a\nBohemio\nthat gained some lightness and intrigue from the beer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAeuSwK9zruAWBMROTE3Z7zYptsgQb8R44JGUKZ-PE7nrkdNP7Cjes6hUgHDMD1nlWW6FGF9YjkZpu9qIUx16Uyuq-F6Ey5OcjHYEv9tDgfvMNyvf3Dh-VcTltZmpsI_RP0RN5c8_q2o/s320/no57_380.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAeuSwK9zruAWBMROTE3Z7zYptsgQb8R44JGUKZ-PE7nrkdNP7Cjes6hUgHDMD1nlWW6FGF9YjkZpu9qIUx16Uyuq-F6Ey5OcjHYEv9tDgfvMNyvf3Dh-VcTltZmpsI_RP0RN5c8_q2o/s800/no57_380.JPG", "comment_count": 2 }, { "title": "brown jack", "url": "https://cocktailvirgin.blogspot.com/2011/10/brown-jack.html", "published": "2011-10-04T15:45:00.003-04:00", "updated": "2017-08-16T18:40:57.305-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Joe Bowen", "source": "United Kingdom Bartenders Guild's Approved Cocktails", "year": 1937 }, "categories": [ "curacao", "gin", "sherry" ], "ingredients": [ "1 oz Gin (Cascade Mountain)", "1 oz Brown Sherry (Lustau Dry Amontillado)", "1 oz Passion Fruit Juice, Unsweetened", "1 dash Orange Curaçao (1/8 oz Senior Curaçao)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist to the recipe.", "body_text": "1 oz Gin (Cascade Mountain)\n1 oz Brown Sherry (Lustau Dry Amontillado)\n1 oz Passion Fruit Juice, Unsweetened\n1 dash Orange Curaçao (1/8 oz Senior Curaçao)\nShake with ice and strain into a cocktail glass. I added an orange twist to the recipe.\nFor a nightcap on Sunday night, I began browsing the United Kingdom Bartenders Guild's\nApproved Cocktails\nfrom 1937. There, I spotted the Brown Jack that caught my attention with its use of passion fruit juice and sherry. The drink was named after one of the most famous British racehorses and one of the best stayers (long distance racing) of all time. In fact, Brown Jack won the Queen Alexandra Stakes, the longest flat race of the season, six consecutive times between 1929 and 1934. The drink itself was attributed to a Joe Bowen, but unfortunately much more is remembered about the horse he honored.\nThe garnish I added to the Brown Jack supplemented the sherry aroma with bright orange oil notes. The passion fruit appeared in the sip along with some grape notes from the Amontillado, and the sherry continued on in the swallow as a nuttiness that was followed by gin's botanical notes on the finish. Overall, the drink was pretty light and somewhat tropical as expected. Moreover, the sherry and passion fruit went remarkably well together, and the orange liqueur seemed to support the passion fruit's flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG3SFBnpZ0hA5cN7x1BYfT7vnzE7OQrxoZsjSp4sjiAr-HkfWpjgh-A3gmIELYy6733Zy4sTfwJl_jr872TABSjPiElf83_elkwNjNUEcHdV5d-eJZ8br3st_inTRx6qsKbaql9H5wQQ/s320/stevejack2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoDpMIgttN5gGZ4WfTXTB-9K1PEHS1Ss5TWgiNeioYSIG5ObUXc6Jbj90DCXEA-roLxgZXkEP0Yez2isCcnfnOBrhyPIg4izrxShmObbsUyPmxPwq7oVymAgMwOPFBlCMucBe1ZjfbHM/s320/brownjack382.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG3SFBnpZ0hA5cN7x1BYfT7vnzE7OQrxoZsjSp4sjiAr-HkfWpjgh-A3gmIELYy6733Zy4sTfwJl_jr872TABSjPiElf83_elkwNjNUEcHdV5d-eJZ8br3st_inTRx6qsKbaql9H5wQQ/s800/stevejack2.jpg", "comment_count": 0 }, { "title": "[czech julep]", "url": "https://cocktailvirgin.blogspot.com/2011/10/czech-julep.html", "published": "2011-10-04T16:29:00.003-04:00", "updated": "2017-08-16T18:37:43.267-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sean Frederick", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "becherovka", "bitters (Angostura)", "bitters (other)", "honey", "lemon juice", "scotch" ], "ingredients": [ "2 oz Becherovka Liqueur", "1/2 oz Honey Syrup (1:1)", "1/2 oz Lemon Juice", "1 barspoon Ardbeg Scotch (1/8 oz)", "1 dash Tiki Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with crushed ice. Add a straw and garnish with mint sprigs and 1-2 dashes of Angostura Bitters.", "body_text": "2 oz Becherovka Liqueur\n1/2 oz Honey Syrup (1:1)\n1/2 oz Lemon Juice\n1 barspoon Ardbeg Scotch (1/8 oz)\n1 dash Tiki Bitters\nShake with ice and strain into a Collins glass filled with crushed ice. Add a straw and garnish with mint sprigs and 1-2 dashes of Angostura Bitters.\nTwo Mondays ago after my DJ gig, Andrea and I walked over to the Citizen Public House for dinner and cocktails. One of the drinks that bartender Sean Frederick made for me was a Julep featuring the herbal Becherovka liqueur. The end result reminded me of Eastern Standard's\nMetamorphosis\nwith additional notes from the mint, smokey Scotch, and Angostura and Tiki Bitters. The Julep's aroma began with mint and Angostura's spice. The sip was a combination of the lemon, honey, and the liqueur's cinnamon notes, and the swallow showcased the Scotch's smoke and the Becherovka's clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvPrzdagrPCsg_elB3ViDmC9EuvtKkFWCG3FZlBaL7Yk0naxI45MXStBZN56WLE_f9-jrHiGpdwuEd0JmeE73mpH_Lkc24SizeCpYiZcWj80m1ft2cQwp689SJWS3CYk7uAy9_feWIIM/s320/czechjulep384.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvPrzdagrPCsg_elB3ViDmC9EuvtKkFWCG3FZlBaL7Yk0naxI45MXStBZN56WLE_f9-jrHiGpdwuEd0JmeE73mpH_Lkc24SizeCpYiZcWj80m1ft2cQwp689SJWS3CYk7uAy9_feWIIM/s800/czechjulep384.JPG", "comment_count": 0 }, { "title": "merchant's wife", "url": "https://cocktailvirgin.blogspot.com/2011/10/merchants-wife.html", "published": "2011-10-05T16:32:00.003-04:00", "updated": "2017-08-16T18:36:51.789-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ted Gallagher and Jared Sadoian", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (Angostura)", "chinato", "gin", "soda", "vermouth (dry)" ], "ingredients": [ "1 oz Berkshire Mountain Distillers Ethereal Gin", "1 1/4 oz Watermelon Shrub (*)", "1 oz Dolin Dry", "1/2 oz Boroli Barolo Chinato", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice. Top with 1 oz soda water, garnish with a sprig of opal basil, and add a straw.", "body_text": "1 oz Berkshire Mountain Distillers Ethereal Gin\n1 1/4 oz Watermelon Shrub (*)\n1 oz Dolin Dry\n1/2 oz Boroli Barolo Chinato\n2 dash Angostura Bitters\nShake with ice and strain into a Collins glass filled with fresh ice. Top with 1 oz soda water, garnish with a sprig of opal basil, and add a straw.\n(*) while not how Craigie on Main makes it (see text below), one recipe for watermelon shrub is\nhere\n.\nTwo Tuesdays ago, Andrea and I paid a visit to Craigie on Main where Ted Gallagher and Jared Sadoian were tending bar. On the menu was a delightful sounding drink, the Merchant's Wife, that included watermelon shrub in a highball format. When I inquired about the drink, Ted commented that they had a lot of vinegar pressed watermelon from the kitchen, and the shrub was a combination of cold and hot methods that utilized cider vinegar and plain sugar. I was intrigued; therefore, I asked Ted for the Merchant's Wife but requested that he not tell the merchant though.\nThe opal basil provided an attractive centerpiece to the Merchant's Wife; despite its different coloration, this cultivar is not too much different from normal basil, and its aroma worked well with the hint of watermelon that poked through. The sip came across as a citrussy red wine flavor with a bit of carbonation. Perhaps the citrus flavor was a combination of the bubbles and the shrub's vinegar since there was no citrus other than peel notes in the gin and vermouth. The sip also contained cinnamon from the Angostura Bitters that complemented the Barolo Chinato flavors. Finally, the swallow showcased the watermelon and the gin. Overall, the Merchant's Wife was rather savory from the vinegar in the shrub and from the herbal notes in the gin and wines, and it would probably make for a great aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_omKvBqz9itMm_dZd2Fxz13Q0DCGbIZfRnPmRidLrN9EoV51t5uouWMHeYVKS2kaaIASdrjxqVbOMvigwJeQ8F04MF0lFsqxHMV8clVtgmm_oztetwXOr4DI-g2nNnFZkHoELSDkj1sw/s320/craigie385.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_omKvBqz9itMm_dZd2Fxz13Q0DCGbIZfRnPmRidLrN9EoV51t5uouWMHeYVKS2kaaIASdrjxqVbOMvigwJeQ8F04MF0lFsqxHMV8clVtgmm_oztetwXOr4DI-g2nNnFZkHoELSDkj1sw/s800/craigie385.JPG", "comment_count": 0 }, { "title": "nonesuch scaffa", "url": "https://cocktailvirgin.blogspot.com/2011/10/nonesuch-scaffa.html", "published": "2011-10-05T19:59:00.005-04:00", "updated": "2017-08-16T18:35:35.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "cocktail glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "*room temperature", "applejack", "creme de cacao", "fernet-branca", "sherry" ], "ingredients": [ "1 1/4 oz Laird's Bonded Apple Brandy (sub Calvados in a pinch)", "1 1/4 oz Lustau East India Solera Sherry (sub a Cream Sherry)", "1/4 oz Crème de Cacao (Marie Brizard)", "1/8 oz Fernet Branca (1 barspoon)" ], "instructions": "Build in a small cocktail glass", "body_text": "1 1/4 oz Laird's Bonded Apple Brandy (sub Calvados in a pinch)\n1 1/4 oz Lustau East India Solera Sherry (sub a Cream Sherry)\n1/4 oz Crème de Cacao (Marie Brizard)\n1/8 oz Fernet Branca (1 barspoon)\nBuild in a small cocktail glass\nwith\nno\nice\nand stir to mix. Garnish with orange oils from a twist.\nThe Thursday Drink Night theme last week was one that I proposed about a month ago, namely room temperature cocktails. Back in November 2010, Mixoloseum did host a drink night with a Scaffa theme; Scaffas are but one type of room temperature drink that we interpreted as \"a mixed drink, often a liquor and a liqueur or two (with or without bitters), stirred in the absence of ice to cool and dilute it.\" I was curious as to what other styles people could conjure up especially after noting an enthusiasm for room temperature drinks in the latest edition of\nBeta Cocktails\n. Instead of venturing into the realm of Pousse-Cafés or other drink types, I stuck with the Scaffa. I thought about some of the room temperature drinks that Misty Kalkofen had done and thus, my eyes went straight to our sherry collection. To the sherry, I figured that an apple brandy would work well, and while the\nNewark\nand the\nWigglesworth\nwere not specifically on my mind, I decided to add bitter notes to the apple with Fernet Branca. I originally made the drink with Pedro Ximénez sherry, but it rather dominated the flavor profile; I remade the drink the next day with a lighter one, Lustau's East India Solera Sherry, which worked rather well. For a name, I considered the apple brandy and opted for an old Massachusetts varietal called the Nonesuch.\nThe Nonesuch Scaffa began with grape and orange aromas from the sherry and twist, respectively. Next, the sip showcased the fruit from the apple brandy and sherry, and the swallow presented the chocolate and nuttiness followed by a light menthol note from the Fernet Branca on the finish. When I let Andrea have a sip, she commented that it was \"a pleasant sipper with some kick.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EIMPhMFHptHrM8HXp9LOdBreynpXXWN05EWXM3de04AbqBnUVMpzW52ZKc85ytntXdWEOMAFwUKZJdh1wMbxFY5Aldd8FzoCr6Nq-Jp7sqM3AnREfQwv1juA-h0YuAN5_CKNBG1JkbI/s320/nonesuch386.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EIMPhMFHptHrM8HXp9LOdBreynpXXWN05EWXM3de04AbqBnUVMpzW52ZKc85ytntXdWEOMAFwUKZJdh1wMbxFY5Aldd8FzoCr6Nq-Jp7sqM3AnREfQwv1juA-h0YuAN5_CKNBG1JkbI/s800/nonesuch386.JPG", "comment_count": 0 }, { "title": "ashtray heart", "url": "https://cocktailvirgin.blogspot.com/2011/10/ashtray-heart.html", "published": "2011-10-06T16:30:00.003-04:00", "updated": "2017-08-16T18:34:10.853-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Erik Ellestad", "source": "Beta Cocktails", "year": null }, "categories": [ "mezcal", "punt e mes", "rum", "vermouth (dry)" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Punt e Mes", "1 oz Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice and strain into a coupe glass rinsed with a smoky mezcal (Del Maguey Vida). Twist a grapefruit peel over the top and discard.", "body_text": "1 oz Smith & Cross Rum\n1 oz Punt e Mes\n1 oz Dry Vermouth (Noilly Prat)\nStir with ice and strain into a coupe glass rinsed with a smoky mezcal (Del Maguey Vida). Twist a grapefruit peel over the top and discard.\nLast Friday, I read off to Andrea the drinks left in\nBeta Cocktails\nthat we have the ingredients for but have not made yet, and the one she selected was Erik Ellestad's Ashtray Heart. Erik described on his\nblog\nhow he wanted a Scotch drink but ended up grabbing a bottle of Smith & Cross instead. To make the drink more Scotch-like, he included a rinse of mezcal to simulate the peat notes in the whisky. My best guess given his musical taste is that he named the drink after Captain Beefheart song title.\nThe Ashtray Heart's components provided a bounty of aroma; the mezcal and grapefruit went together well at the beginning of the nose. Later, I perceived the Smith & Cross while Andrea detected more of the Punt e Mes. On the palate, the sip offered up Punt e Mes' grape and Smith & Cross' caramel notes, and the swallow showcased the Punt e Mes' bitter complexity and rum's funk. Interestingly, the dark herbal notes at the end reminded Andrea of black olives.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhpE0ddQA8kWdfH-_h_pZqM6eoj7K5YShPY7cBx5-YsYQ2fh5yKL5zaas1hDzV8uyNveqph0_N6lqAkyHhcuumhE70GnSHcdHt8soDX-kQUz-INdEZdO0fl_paJ9a6tkHs2C2e55yna0/s320/ashtrayheart387.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhpE0ddQA8kWdfH-_h_pZqM6eoj7K5YShPY7cBx5-YsYQ2fh5yKL5zaas1hDzV8uyNveqph0_N6lqAkyHhcuumhE70GnSHcdHt8soDX-kQUz-INdEZdO0fl_paJ9a6tkHs2C2e55yna0/s800/ashtrayheart387.JPG", "comment_count": 1 }, { "title": "lipspin", "url": "https://cocktailvirgin.blogspot.com/2011/10/lipspin.html", "published": "2011-10-07T15:27:00.003-04:00", "updated": "2017-08-16T15:56:03.645-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Food & Wine: Cocktails 2011", "year": 2011 }, "categories": [ "cynar", "sloe gin", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Avión)", "3/4 oz Cynar", "3/4 oz Sloe Gin (Plymouth)" ], "instructions": "Stir with ice and strain into a coupe. Garnish with a brandied cherry (Luxardo Maraschino cherry).", "body_text": "1 1/2 oz Blanco Tequila (Avión)\n3/4 oz Cynar\n3/4 oz Sloe Gin (Plymouth)\nStir with ice and strain into a coupe. Garnish with a brandied cherry (Luxardo Maraschino cherry).\nFriday after making Erik Ellestad's Ashtray Heart, I looked toward\nFood & Wine: Cocktails 2011\nfor inspiration. There, I found Phil Ward's quirky tequila drink, the Lipspin, that seemed like a great transition from\nBeta Cocktails\nespecially with the other two ingredients being Cynar and sloe gin. The drink's description reads like a lot of the ones that Maks and others wrote for\nBeta Cocktails\n; Phil declared, \"The three ingredients in this drink look odd together on paper but are in fact delicious. Cynar is bitter and sloe gin is a bit sweet. I can remember thinking, 'Would they work with tequila?'\" I was intrigued by the concept of tequila and sloe gin and completely forgot that I had that combination in a similar drink -- Worcester's Citizen's\nTicket to Paradise\n; instead of Cynar, the Ticket called for Swedish Punsch and rhubarb bitters. And the pairing of Cynar and sloe gin reared itself in one of the\nBeta Cocktails\nrecipes I made a few weeks ago, namely Colin Shearn's\nTransatlantic Giant\n.\nThe Lipspin began with a robust agave and vanilla aroma with hints of Cynar's herbal low notes. A dark fruit flavor of the Cynar's caramel-coffee combining with the sloe berry appeared on the sip, and the swallow was very herbal and grassy with agave blending with the Cynar. Surprisingly, the sloe gin acted like a supportive ingredient and was not as dominating as it can often be.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gbiJEOktuDy1idl6pdLY7FgDtT5Y640cOF69tF5G5HVzxkGw0lh392IfJU0hnlGluWAQfLAr9rxDbzInUm6IIAH75bBp8qta4n9AxxJZmjf0pdfp4uWvedbnZlRkL2qNzST9BES8JuE/s320/lipspin389.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gbiJEOktuDy1idl6pdLY7FgDtT5Y640cOF69tF5G5HVzxkGw0lh392IfJU0hnlGluWAQfLAr9rxDbzInUm6IIAH75bBp8qta4n9AxxJZmjf0pdfp4uWvedbnZlRkL2qNzST9BES8JuE/s800/lipspin389.JPG", "comment_count": 0 }, { "title": "fernet piña colada (no. 34)", "url": "https://cocktailvirgin.blogspot.com/2011/10/fernet-pina-colada-no-34.html", "published": "2011-10-07T16:30:00.004-04:00", "updated": "2017-08-16T15:55:26.158-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Alon Munzer", "source": "Hungry Mother", "year": null }, "categories": [ "fernet-branca", "pineapple juice", "rum" ], "ingredients": [ "1 oz Spiced Rum (Kraken)", "1 oz Fernet Branca", "1 oz Coconut Cream", "3 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into an crushed ice-filled Tiki mug, Collins, or other ~12 oz glass. Garnish with a paper umbrella and/or a pineapple wedge and cherry; add a straw.", "body_text": "1 oz Spiced Rum (Kraken)\n1 oz Fernet Branca\n1 oz Coconut Cream\n3 oz Pineapple Juice\nShake with ice and strain into an crushed ice-filled Tiki mug, Collins, or other ~12 oz glass. Garnish with a paper umbrella and/or a pineapple wedge and cherry; add a straw.\nTwo weeks ago, when I was shown the complete list of drinks that appeared on the Hungry Mother cocktail menu, my eyes zoomed in on the No. 34 which was described as a Fernet Piña Colada. Thus, I requested it that night, but bartender Heather Mojer declared that not only did they not have the ingredients at the bar to make it, but the recipe was not even in the bar book. She later flagged down Alon Munzer, one of the restaurant's owners. Alon described how the drink was placed on the menu when Hungry Mother first opened. It was summer and Alon had a bag of paper parasols, so he asked the bartenders to come up with a drink to match the season and the festive garnish. While he could not remember the exact recipe either, he recalled that the ingredients were Coco Lopez, pineapple juice, Sailor Jerry, and Fernet Branca. With that general recipe in mind, I looked to Trader Vic and Beach Bum Berry; both had a 2 oz spirit and 1 oz coconut cream but varied by the amount of pineapple juice. I opted for a 3 oz portion between Vic's 2 1/2 oz and Berry's 5 oz measures.\nThe drink greeted the nose with Fernet's menthol aroma. Pineapple dominated the sip, and the coconut appeared on the swallow with a lingering Fernet flavor at the end. Overall, the Fernet Piña Colada was a lot less Fernet-y than we expected it would be, and it was very similar to the Fernet Painkiller-like\nBeach Cruiser\nby Chad Arnholt. However, the Beach Cruiser definitely had a larger rum signature than this drink did; perhaps something more robust like Zaya would work well here too.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxDNHBziJ2b95GbaO0JieoG6C1SJLmuuHxYAtHFq4w6a6ke8eSChsFDXPDQBMeEerdZ75u6owituESaaO0TsbRy0fYanOmwe8FaKPpwENhvOQslXkvaqjmyTLSHCA1JG912TuSGvDSHU/s320/fernetcolada391.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxDNHBziJ2b95GbaO0JieoG6C1SJLmuuHxYAtHFq4w6a6ke8eSChsFDXPDQBMeEerdZ75u6owituESaaO0TsbRy0fYanOmwe8FaKPpwENhvOQslXkvaqjmyTLSHCA1JG912TuSGvDSHU/s800/fernetcolada391.JPG", "comment_count": 0 }, { "title": "conquistador", "url": "https://cocktailvirgin.blogspot.com/2011/10/conquistador.html", "published": "2011-10-10T14:26:00.003-04:00", "updated": "2017-08-16T15:54:45.790-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Brendon", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (mole)", "brandy", "creme de cacao", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Del Maguey Mezcal Vida", "1 1/4 oz Soberano Spanish Brandy", "3/4 oz Carpano Antica Sweet Vermouth", "1/2 oz Crème de Cacao", "2-3 drop Thai Chili Extract", "1 dash Bitter Science Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/4 oz Del Maguey Mezcal Vida\n1 1/4 oz Soberano Spanish Brandy\n3/4 oz Carpano Antica Sweet Vermouth\n1/2 oz Crème de Cacao\n2-3 drop Thai Chili Extract\n1 dash Bitter Science Mole Bitters\nStir with ice and strain into a rocks glass.\nAfter attending a wedding in Boston two Sundays ago, Andrea and I decided not to waste our dapper attire and instead paid a visit to the bar at No. 9 Park. Bartender Ted Kilpatrick showcased for us a draft of the larger cocktail menu that they are assembling, and the drink that caught my eye was the Conquistador. The drink created by Brendon, one of the other No. 9 bartenders, utilized some of bartender Sam Olivari's chocolate bitters to work with the Spanish brandy that was invading the Mexican spirit.\nThe Conquistador began with a smoke and agave aroma from the mezcal, and the sip proffered a rich, chocolaty grape flavor. Next, the swallow contained agave and brandy notes that were chased by smoke and chili pepper heat on the aftertaste. My fears that this drink would be too spicy were allayed after a few sips; indeed, the pepper extract provided a pleasant low level of heat that was not overwhelming in this recipe. In addition, the chocolate from the liqueur and bitters worked well in the drink; Ted commented that cacao makes for a good bridge here for it often acts on angular flavors and makes them more rounded.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XcjlLXKomv0QrDY97cKq-n9ChmrCCJk1XB0RbjOzFUhcBmsw89R6_-SnW3GYkHuRcS0rpJ6710t9gzSaaogr8GrH0K0-JHXnyWSMNcMTI18MtOqy6RlPDJw3K94WXh7qW5OvRq7gHuc/s320/conquistador392.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XcjlLXKomv0QrDY97cKq-n9ChmrCCJk1XB0RbjOzFUhcBmsw89R6_-SnW3GYkHuRcS0rpJ6710t9gzSaaogr8GrH0K0-JHXnyWSMNcMTI18MtOqy6RlPDJw3K94WXh7qW5OvRq7gHuc/s800/conquistador392.jpg", "comment_count": 0 }, { "title": "[shisha sour]", "url": "https://cocktailvirgin.blogspot.com/2011/10/shisha-sour.html", "published": "2011-10-10T16:06:00.003-04:00", "updated": "2017-08-16T15:53:46.721-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (other)", "drambuie", "falernum", "lemon juice", "scotch" ], "ingredients": [ "2 oz Talisker Scotch", "3/4 oz Velvet Falernum", "1/2 oz Drambuie", "1/2 oz Lemon Juice", "1 dropper Bitter Science Ras el Hanout Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Talisker Scotch\n3/4 oz Velvet Falernum\n1/2 oz Drambuie\n1/2 oz Lemon Juice\n1 dropper Bitter Science Ras el Hanout Bitters\nShake with ice and strain into a cocktail glass.\nFor a second drink at No. 9 Park, bartender Ted Kilpatrick wanted me to try one of his newer creations -- a smokey Scotch drink that was spiced with Ras el Hanout Bitters. Ras el Hanout is a Moroccan spice mix that is used in a lot of North African cooking. While house blends can vary, most contain cardamom, clove, cinnamon, chili, coriander, peppercorn, turmeric, and cumin that perhaps can be similar to the spiced syrup in the\nMoroccan Old Fashioned\nthat I was served last year. When tasted straight, the bitters had an almost curry-like flavor to them and seemed like they would complement the recipe's falernum rather well.\nOn the aroma, I detected lemon and Scotch with a hint of spice while Andrea picked up more of the Talisker and the Drambuie's heather. The sip was a honey-lemon Sour that possessed a bit of the Moroccan-style spices. The spices continued on the swallow where the bitters and the falernum's clove punctuated the smokey Scotch. For a name, I dubbed this one the Shisha Sour after the flavored tobacco used in hookah pipes in Morocco as well as other parts of North Africa and the Middle East.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76KZhOCHOfESdUAxq2jbQqqlYUUVa8aCWLZ_7YyKpIxL7s_xSc5j4mkGK_EjW8VfyPyUhaiLT6Y3CyB-iiNbHWV9neCF3J7anReJuK7RY78jtTHM7rhFN4SIaWrXxG7Ef_19l9hXnf6o/s320/shisha393.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76KZhOCHOfESdUAxq2jbQqqlYUUVa8aCWLZ_7YyKpIxL7s_xSc5j4mkGK_EjW8VfyPyUhaiLT6Y3CyB-iiNbHWV9neCF3J7anReJuK7RY78jtTHM7rhFN4SIaWrXxG7Ef_19l9hXnf6o/s800/shisha393.jpg", "comment_count": 2 }, { "title": "[alucarda]", "url": "https://cocktailvirgin.blogspot.com/2011/10/alucarda.html", "published": "2011-10-11T13:50:00.004-04:00", "updated": "2017-08-16T15:52:31.665-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "cynar", "egg white", "ginger beer", "pineapple juice", "tequila" ], "ingredients": [ "1 oz Cynar", "1 oz Tequila", "1/2 oz Chili-infused Tequila (*)", "1 oz Pineapple Juice", "1 oz Egg White" ], "instructions": "Shake once without ice, add ice, and shake again. Strain into a rocks glass, top with ~1 oz Regatta Ginger Beer, and add a straw.", "body_text": "1 oz Cynar\n1 oz Tequila\n1/2 oz Chili-infused Tequila (*)\n1 oz Pineapple Juice\n1 oz Egg White\nShake once without ice, add ice, and shake again. Strain into a rocks glass, top with ~1 oz Regatta Ginger Beer, and add a straw.\n(*) Adjust ratio of tequila to infused spirit according to the strength of the infusion and desired taste. Also note, previously, this drink was made without spicy tequila so feel free to opt out.\nMonday last week, Andrea and I went to the South End to have dinner at Estragon. For a first drink, bartender Sahil Mehta had a tequila drink that he wanted to showcase. I was a little taken aback by the concept of the chili-infused tequila, but after having a non-traumatic time with the\nConquistador\n, I figured that recalibrating my ability to take alcohol and heat at the same time was in order. Sahil did mention that he originally created this drink without pepper-infused spirits; however, someone at the bar requested a spicier drink, and Sahil discovered that the drink worked a little better that way. I was also drawn to the recipe for it contained Cynar and pineapple. The splendid pairing of tequila and Cynar has been mentioned here in drinks like\nUnder the Volcano\nand\nLipspin\n; moreover, the pairing of pineapple and Cynar was quite noteworthy in the\nGreen Jacket\n.\nOn the nose, I found the pineapple aroma to be the strongest while Andrea honed in on the ginger. The sip contained the tickle of the carbonation that sharpened the pineapple flavor, while the swallow presented tequila and the Cynar's darker herbal notes -- both of which were mellowed by the egg white. The chili pepper came across as a light, lingering sensation; the ginger later joined the chili's heat as its zing built up over successive sips. I was quite impressed at how well Cynar's lower notes countered the higher ones of the ginger beer and worked to balance the drink. For a name, I dubbed this the Alucarda after the Mexican sort-of vampire flick from the late 70s that turned into a B-movie cult classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFA-o9pWJNuJw7ccCDnQYJJFg5SoTsLfStFCtDT-9ewksj1aypeL98T2m_Z-rJp_ghpP517YEf0C6aplBXjcn7oOP44Apl3j5lRQGAtZjGqJN-O3vOZuC1Kk8Bh_nce3SecDVKABjuMo/s320/estragon394.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFA-o9pWJNuJw7ccCDnQYJJFg5SoTsLfStFCtDT-9ewksj1aypeL98T2m_Z-rJp_ghpP517YEf0C6aplBXjcn7oOP44Apl3j5lRQGAtZjGqJN-O3vOZuC1Kk8Bh_nce3SecDVKABjuMo/s800/estragon394.JPG", "comment_count": 0 }, { "title": "gulistan", "url": "https://cocktailvirgin.blogspot.com/2011/10/gulistan.html", "published": "2011-10-11T16:21:00.004-04:00", "updated": "2017-08-16T15:51:51.944-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "aperol", "genever", "lemon juice" ], "ingredients": [ "1 oz Bols Genever", "3/4 oz Amaro Montenegro", "1/2 oz Aperol", "1/2 oz Massenez Crème a la Fraise", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 oz Bols Genever\n3/4 oz Amaro Montenegro\n1/2 oz Aperol\n1/2 oz Massenez Crème a la Fraise\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\nThe previous time we were at Estragon, bartender Sahil Mehta had a pair of Bols Genever recipes. While I opted for the\nPrince of Orange\nas it contained an intriguing combination of Drambuie, citrus, and marmalade, Andrea picked the Gulistan. Since she enjoyed it, I decided to give it a go this visit. In naming this complex fruity drink, Sahil associated the Dutch origin of the Genever with the tulip; and in thinking about a field of tulips, Sahil chose the Gulistan as the drink name after the 13th century Persian poet whose name means \"flower garden.\"\nThe Gulistan began with a pleasing strawberry, malt, and lemon oil aroma. The sweet Aperol and the crème a la fraise fruit notes combined on sip along with the tart lemon. Next, the swallow countered these lighter notes with the Amaro Montenegro's caramel and herbal flavors. The Bols Genever provided a solid backbone in this drink without being all that forward; it did, however, add a malty richness on the swallow that worked well with the amaro.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFZE2ziEuBqhpHktkavd5CdiKhFG0u-n8-c25U772H6yJAt8orSupumr8c9Y0e7iznDBc_DmIeQXTgyeonJBO2cp5XekXllItiT8IHJqxcDufWMtS7Y1vQOTfcQuZsWykaRy3n9c4w-g/s320/gulistan395.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFZE2ziEuBqhpHktkavd5CdiKhFG0u-n8-c25U772H6yJAt8orSupumr8c9Y0e7iznDBc_DmIeQXTgyeonJBO2cp5XekXllItiT8IHJqxcDufWMtS7Y1vQOTfcQuZsWykaRy3n9c4w-g/s800/gulistan395.JPG", "comment_count": 0 }, { "title": "procession", "url": "https://cocktailvirgin.blogspot.com/2011/10/procession.html", "published": "2011-10-12T19:59:00.002-04:00", "updated": "2017-08-16T15:51:14.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Daniel Hyatt", "source": "Alembic", "year": null }, "categories": [ "bitters (orange)", "creme de cacao", "port (ruby)", "tea", "tequila" ], "ingredients": [ "1 1/2 oz Espolón Tequila Blanco", "3/4 oz White Crème de Cacao (Marie Brizard)", "1/2 oz Ruby Port (Taylor Fladgate)", "3/4 oz Chilled Hibiscus Tea (Wu Wei Tea)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Espolón Tequila Blanco\n3/4 oz White Crème de Cacao (Marie Brizard)\n1/2 oz Ruby Port (Taylor Fladgate)\n3/4 oz Chilled Hibiscus Tea (Wu Wei Tea)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nJust like last year, the Espolón rep sent us a well curated set of Day of the Dead-themed cocktail recipes. I rather appreciate the time and effort the brand spends in gathering up unique and tasty recipes instead of sending out an un-inspired Margarita variation or other. From the previous batch, I made H. Joseph Ehrmann's\nAshes to Ashes\n, Thomas Waugh's\nFresa Catrina\n, and Christopher Bostick's\nMarigold Ofrenda\n. From this years collection, a recipe from Daniel Hyatt of San Francisco's Alembic caught my eye. His drink, the Procession, utilizes a brightly colored hibiscus tea which is frequently drank in Mexico as an iced beverage called Agua Fresca. Here, we substituted Wu Wei which contains hibiscus as well as other botanicals for we lacked pure hibiscus tea in the house.\nThe Procession began with an orange oil aroma that was joined by tequila and cacao notes; next, the red elements, the rich grape of the ruby port and the herbal notes from the tea, filled the sip. Finally, the swallow contained the tequila, chocolate, and orange flavors along with some additional spice from the tea. Overall, the Procession was smooth and surprisingly not overly sweet; perhaps the tequila and the tea's tannins helped to dry out the sugar content here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbj68iYEuZo8GryYkzP506d1_0zbHCffRm2S0b90dCzBEULMopZ1y-v9lhBeiDBS8U6-sfW25y5jdJUhqwx4GDict_KccfVIsuEnMq_daO0Wdqf5pkoXJzUBq4GuGHRm8bmcimlY-IMx8/s320/procession396.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbj68iYEuZo8GryYkzP506d1_0zbHCffRm2S0b90dCzBEULMopZ1y-v9lhBeiDBS8U6-sfW25y5jdJUhqwx4GDict_KccfVIsuEnMq_daO0Wdqf5pkoXJzUBq4GuGHRm8bmcimlY-IMx8/s800/procession396.JPG", "comment_count": 0 }, { "title": "eider duck", "url": "https://cocktailvirgin.blogspot.com/2011/10/eider-duck.html", "published": "2011-10-12T20:09:00.003-04:00", "updated": "2017-08-16T15:50:34.613-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "C.A. Gadina", "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "cherry brandy", "cognac", "curacao", "lemon juice" ], "ingredients": [ "1/4 Lemon Juice (1/2 oz)", "1/4 Cognac (1/2 oz Courvoisier VS)", "1/4 Kirschwasser (1/2 oz Trimbach Kirsch)", "1/4 Grand Marnier (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 Lemon Juice (1/2 oz)\n1/4 Cognac (1/2 oz Courvoisier VS)\n1/4 Kirschwasser (1/2 oz Trimbach Kirsch)\n1/4 Grand Marnier (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Procession, I decided to flip through the\nCafé Royal Cocktail Book\nfor a followup. There, I spotted the Eider Duck that I had first discovered over three years ago when I was assembling the menu for our International Migratory Bird Day cocktail party. The drink was one of the ones I put on the list without testing before hand and I regretted afterwards not having tried it; my notes say that I made one but I neglected to ask the recipient how it turned out. The recipe first appeared in the\nCafé Royal Cocktail Book\nand was credited to C.A. Gadina who was most likely a member of the UK Bartenders Guild. From what at first seemed to be a motley assortment of ingredients quickly began to look like a cherry-flavored\nSidecar\nafter further inspection.\nThe Eider Duck greeted my nose with the kirsch's cherry with perhaps a hint of orange from the Grand Marnier. The sip presented a lemon flavor that was neither crisp nor sweet; it came across as a mellowed out or dulled citrus flavor perhaps due to the Grand Marnier. The drink finished off with a pleasing combination of cherry and brandy flavors on the swallow. Indeed, the addition of kirsch to a Sidecar recipe donated a degree of elegance to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX97FNtwXnkkJz8NwC7bU1qhoH2xqIK7O3DyjMrVRapw8diRpyq5n23mDY2XdxV1Z79njGHayQjpaWlNmszcloa3s-gJyV7wg_IPpZGPDtqwn6ICd7fvTI5XpMVJQo6-FrxSUK8m735ao/s320/eiderduck397.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX97FNtwXnkkJz8NwC7bU1qhoH2xqIK7O3DyjMrVRapw8diRpyq5n23mDY2XdxV1Z79njGHayQjpaWlNmszcloa3s-gJyV7wg_IPpZGPDtqwn6ICd7fvTI5XpMVJQo6-FrxSUK8m735ao/s800/eiderduck397.JPG", "comment_count": 0 }, { "title": "bikini atoll", "url": "https://cocktailvirgin.blogspot.com/2011/10/bikini-atoll.html", "published": "2011-10-13T15:40:00.003-04:00", "updated": "2017-08-16T15:49:47.090-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "chartreuse (green)", "curacao", "falernum", "lime juice", "orgeat", "rum (white)" ], "ingredients": [ "1 oz Wray & Nephew Rum", "1/2 oz Green Chartreuse", "1/2 oz Falernum (Velvet)", "1/2 oz Curaçao or Triple Sec (Senior Curaçao)", "1/2 oz Orgeat (BG Reynolds)", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice and a spent 1/2 lime shell. Add a straw and garnish mint sprigs.", "body_text": "1 oz Wray & Nephew Rum\n1/2 oz Green Chartreuse\n1/2 oz Falernum (Velvet)\n1/2 oz Curaçao or Triple Sec (Senior Curaçao)\n1/2 oz Orgeat (BG Reynolds)\n1 oz Lime Juice\nShake with ice and strain into a rocks glass filled with crushed ice and a spent 1/2 lime shell. Add a straw and garnish mint sprigs.\nLast week for Thursday Drink Night, the theme was the \"Rick Stutz Dance Party\"; Rick is the man behind the Kaiser Penguin blog, and that event at December's Drink.Write in Washington, DC, will be in his honor. The goal was to come up with possible cocktail menu items for that night given either Rick's preferred ingredients or references to Rick himself in the titles. Knowing that Rick loves Wray & Nephew Rum, I thought back on a J.Wray drink I had earlier in the year, the\nNuclear Daiquiri\n. From that drink, I usurped a few elements from it and merged it with the classic Mai Tai. Instead of calling it a Nuclear or Atomic Mai Tai, I named it the Bikini Atoll after the islands where nuclear testing was done in the 1940s and 50s. Moreover, Bikini Atoll sounded a lot like\nCuban Anole\nwhich was a delightful Mai Tai variation created by Ben Sandrof and served at Manhattan's PKNY bar.\nThe Bikini Atoll's mint garnish contributed greatly to the drinks aroma. The sip contained the citrus components of lime juice and orange liqueur as well as the orgeat notes. The swallow was a potent combination of the Jamaican rum, Green Chartreuse, and spice notes especially the falernum's clove. The Bikini Atoll was definitely funky and strong while still being rather drinkable and refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGbbt78uN0KuyEaNqOq9Xm4jz5otznYajULsf9xuRY3tqL5li-Das5e7iisHVajYuzB-8v6cr-OsY4iBUlJjnfPbxa1bCyRYhNT1NK-9yiRx-oyK83nNYkDMhlJW_PpMkQ_hRwfp9RPQ/s320/bikiniatoll398.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGbbt78uN0KuyEaNqOq9Xm4jz5otznYajULsf9xuRY3tqL5li-Das5e7iisHVajYuzB-8v6cr-OsY4iBUlJjnfPbxa1bCyRYhNT1NK-9yiRx-oyK83nNYkDMhlJW_PpMkQ_hRwfp9RPQ/s800/bikiniatoll398.JPG", "comment_count": 4 }, { "title": "amore morado", "url": "https://cocktailvirgin.blogspot.com/2011/10/amore-morado.html", "published": "2011-10-14T16:14:00.003-04:00", "updated": "2017-08-16T15:49:09.743-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": null, "year": null }, "categories": [ "absinthe", "creme de violette", "grapefruit juice", "lemon juice", "simple syrup", "sloe gin", "tequila" ], "ingredients": [ "1 oz Tequila Blanco (Espolón)", "1 oz Sloe Gin (Averell Damson Gin)", "3/4 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1/4 oz Crème de Violette (Rothman & Winter)", "1/3 tsp Absinthe Verte (Obsello)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an edible violet (fresh or candied) if available.", "body_text": "1 oz Tequila Blanco (Espolón)\n1 oz Sloe Gin (Averell Damson Gin)\n3/4 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1/4 oz Crème de Violette (Rothman & Winter)\n1/3 tsp Absinthe Verte (Obsello)\nShake with ice and strain into a cocktail glass. Garnish with an edible violet (fresh or candied) if available.\nWhile searching in\nAbsinthe Cocktails\nfor the evening's cocktail last Friday, I spotted Phil Ward's Amore Morado. The recipe paired tequila and sloe gin -- a combination that worked rather well in another of Phil's drinks, the\nLipspin\n. Instead of sloe gin proper, I used a recent purchase of a related plum-infused spirit,\nAverell Damson Gin\nthat Four Pounds Flour blogger Sarah Lohman wrote about here a few months ago. Beside citrus and absinthe, the recipe also included crème de violette which seems appropriate for the drink name translates to \"violet love.\"\nThe violet in the Amore Morado began in the aroma where it merged with the absinthe's anise notes. The sip contained citrus and plum flavors that were shaped by floral notes, and the violet became more notable on the swallow where it joined the agave and absinthe. Andrea summed up the drink best with her declaration of \"wow... it's like drinking flowers!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5OauFKDoPkA17nSIoUw_vKEy33o6l_-rNX3J-8uweNQ-DIUAfc_sZ_ooucMljmxualZWViiSevg5d34ZF_RB5GwDuqi8fK38Pe8eeGP2t32drTPQuCI3YWJNlLpbXg3XFAMCGEUSH8Y/s320/amoremorado400.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5OauFKDoPkA17nSIoUw_vKEy33o6l_-rNX3J-8uweNQ-DIUAfc_sZ_ooucMljmxualZWViiSevg5d34ZF_RB5GwDuqi8fK38Pe8eeGP2t32drTPQuCI3YWJNlLpbXg3XFAMCGEUSH8Y/s800/amoremorado400.JPG", "comment_count": 1 }, { "title": "bluebeard's passion", "url": "https://cocktailvirgin.blogspot.com/2011/10/bluebeards-passion.html", "published": "2011-10-14T17:14:00.004-04:00", "updated": "2017-08-16T15:46:52.789-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "bitters (Angostura)", "curacao", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1/2 Bourbon (2 oz Old Weller Antique)", "1/4 Passion Fruit Juice (1 oz)", "1/8 Blue Curaçao (1/2 oz Senior Curaçao + 2 drop blue food coloring)", "1/8 Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Strawberry Syrup (1/4 oz Strawberry Shrub) (*)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. I opted to strain into a rocks glass filled with crushed ice and garnished with an orange wheel (in retrospect, garnishing with mint would probably work better!).", "body_text": "1/2 Bourbon (2 oz Old Weller Antique)\n1/4 Passion Fruit Juice (1 oz)\n1/8 Blue Curaçao (1/2 oz Senior Curaçao + 2 drop blue food coloring)\n1/8 Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Strawberry Syrup (1/4 oz Strawberry Shrub) (*)\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. I opted to strain into a rocks glass filled with crushed ice and garnished with an orange wheel (in retrospect, garnishing with mint would probably work better!).\n(*) A good substitution would be either a half strawberry muddled in a 1/4 oz of simple syrup (with the inclusion of a fine straining step at the end) or a 1/4 oz crème de fraise.\nWhen I spotted the Bluebeard's Passion last Saturday night in the\nCafé Royal Cocktail Book\n, I first thought it was a Tiki drink named after a pirate akin to\nBlackbeard's Ghost\n. However, given the book, 1937 in the UK probably was an unlikely time and place for Tiki; meanwhile, Don the Beachcomber and Trader Vic were only getting their starts in America. Moreover, Bluebeard was not a pirate but a landloving character in a French literary folktale written in the late 17th century by Charles Perrault, the same author who created Cinderella. In the tale, Bluebeard was a rich nobleman with a penchant for killing off his wives, until the eighth one figured it out. Scholars believe that Perrault modeled the Bluebeard character after a 15th century nobelman, Gilles de Rais, who was quite a prolific serial killer.\nDespite the drink pre-dating the Tiki movement, the recipe still contains passion fruit juice and blue Curaçao. The fact that the base spirit was Bourbon instead of rum did not ruin the Tiki feel for I have had Bourbon Tiki drinks such as the\nKen-Tiki\n. Nor was I deterred by the blue curaçao which I lacked, for it is nothing more than regular liqueur with blue food coloring. Unfortunately the natural blue food coloring that I used did not do as good of a job as the chemical blue food dyes we also have, especially after the brown spirit was added. While the recipe did not suggest serving it over crushed ice, rounding out the Tiki feel seemed appropriate.\nThe Bluebeard's Passion began with a fruity Bourbon aroma. The whiskey came across in the sip as a malt note that was flavored by the strawberry and Curaçao. Moreover, the Bourbon continued on in the swallow with its barrel-aged heat that was spiced with Angostura and dry vermouth; the passion fruit did not appear until the end where it pleasantly lingered on the aftertaste. As the ice melted, the drink got more interesting as the whiskey became less prominent and the other flavors were allowed to shine; perhaps a less robust Bourbon would work better here, but in the end, the crushed ice did its job to sooth the drink. In retrospect, given the Bourbon and pseudo-Tiki theme, a mint sprig garnish would not be out of place here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaXGKdtb8Tr0n6aKrwcqrAzy-x8rJrCsF_j8coZPImgqOHArCCfkVqI4sSGJPUcQ1dGLF0gOp8LNB0SJvF9YCD6A45JJpFRbEEjCp3guc3jVXEXEoQh3ZH1KlfPLfMVvhh8y-OYeMRxY/s320/bluebeard.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicplaa8s_cav84_nnuJPw5Cg9rI_v7Chcx1p63f4-k5Xu9AvN5UD4EqV6tH81RvJDu9n6DDKh85vpNOrW7nPOlUEW9u7UmUO_T5TVXtVlq_Y79M22b8teighCDmGq8Wo32AzElfIo0PFM/s320/bluebeard402.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaXGKdtb8Tr0n6aKrwcqrAzy-x8rJrCsF_j8coZPImgqOHArCCfkVqI4sSGJPUcQ1dGLF0gOp8LNB0SJvF9YCD6A45JJpFRbEEjCp3guc3jVXEXEoQh3ZH1KlfPLfMVvhh8y-OYeMRxY/s800/bluebeard.jpg", "comment_count": 0 }, { "title": "hoskins cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/10/hoskins-cocktail.html", "published": "2011-10-17T15:04:00.004-04:00", "updated": "2017-08-16T15:45:15.000-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chuck Taggart", "source": "The Gumbo Pages", "year": null }, "categories": [ "amer picon", "bitters (orange)", "cointreau", "gin", "maraschino" ], "ingredients": [ "2 oz Gin (Beefeater Summer)", "3/4 oz Torani Amer", "1/2 oz Maraschino Liqueur (Luxardo)", "1/4 oz Cointreau", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist (unflamed).", "body_text": "2 oz Gin (Beefeater Summer)\n3/4 oz Torani Amer\n1/2 oz Maraschino Liqueur (Luxardo)\n1/4 oz Cointreau\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a flamed orange twist (unflamed).\nAfter the Bluebeard's Passion, I spotted an old favorite in Robert Hess'\nEssential Bartender's Guide\n, namely Chuck Taggart's\nHoskins\n. I was first introduced to the drink around spring of 2007 when it appeared on Eastern Standard's menu. It along with the Brooklyn and Prospect Park quickly became my favorites there. While I had been reading and commenting on Chuck's Gumbo Pages during that time, it was a few months later before I connected the fact that he had created the drink. Chuck based the drink off of the\nMother-in-Law\n, a drink I was introduced to a few months later at the Boston LUPEC\nTea Party\nevent in October 2007 (the DrinkBoston link has a photo of Andrea and me at the event!). Allegedly my speaking about the drink and the Gumbo Pages encouraged Jess to try the\nHoskins\nso the drink does appear on the blog. However, at Eastern Standard (and at home), we had the drink with Amer Picon; Chuck, on the other hand, prefers Torani Amer. Since we got a bottle of Torani Amer at the swag room at Tales of the Cocktail 2010, it was time to re-experience the Hoskins as Chuck envisioned it.\nThe Hoskins began with an orange and Maraschino aroma. While the sip was primarily a bitter orange from the Torani Amer, Cointreau, and Regan's, the swallow paired the Maraschino and gin notes. As the drink warmed up, the flavor balance improved for the Maraschino became less forward. I think that Amer Picon bridged the gap between orange and Maraschino better, for the Torani Amer version came across as more Maraschino-y than I remember Eastern Standard's version being. Perhaps, I should revisit this with a side-by-side taste test in the future to have greater confidence in this observation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEW-zO-K61nwb94Hi_09BegQ_KKN2z0g3saddLdXlq68_DLNWLy53LujHetnykPTtPbKI81-kUnqC2tBJXKYVXTpHM2oO-OLOFD789b_wNqFfW7p15Y7u9_J0tEk-fH2Ns4-CnYeY3Hs/s320/hoskins403.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEW-zO-K61nwb94Hi_09BegQ_KKN2z0g3saddLdXlq68_DLNWLy53LujHetnykPTtPbKI81-kUnqC2tBJXKYVXTpHM2oO-OLOFD789b_wNqFfW7p15Y7u9_J0tEk-fH2Ns4-CnYeY3Hs/s800/hoskins403.JPG", "comment_count": 2 }, { "title": "kentuckian", "url": "https://cocktailvirgin.blogspot.com/2011/10/kentuckian.html", "published": "2011-10-17T16:27:00.005-04:00", "updated": "2017-08-16T15:43:43.247-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Eric Cross", "source": "Stoddard's Fine Food & Ale", "year": null }, "categories": [ "#stoddards", "bitters (Angostura)", "curacao", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Jim Beam Bourbon", "3/4 oz Bols Orange Curaçao", "3/4 oz Lemon Juice", "1/4 - 1/2 oz Honey Syrup, 3:2 (*)", "1 dash Angostura Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass rimmed with bee pollen.", "body_text": "2 oz Jim Beam Bourbon\n3/4 oz Bols Orange Curaçao\n3/4 oz Lemon Juice\n1/4 - 1/2 oz Honey Syrup, 3:2 (*)\n1 dash Angostura Bitters\n1 Egg White\nShake once without ice and once with. Strain into a cocktail glass rimmed with bee pollen.\n(*) The recipe was originally written as 1/4 oz honey syrup, but my drink was made with 1/2 oz.\nTwo Sundays ago, Andrea and I ventured down to Stoddard's Fine Food & Ale. One of the new drinks on the menu that caught my eye was the Kentuckian which seemed like a pleasing egg white Whiskey Daisy. Added to that basic idea were two bee aspects. Honey as a sweetener was something I was more used to; however, the bee pollen-rimmed glass intrigued both Andrea and me. When Andrea asked bartender Eric Cross why the drink had a bee pollen garnish, Eric replied, \"Well why not bee pollen?\" Eric then explained how the pollen was a superfood that was not only high in protein and nutrients but good for allergies. He also stated that the inclusion of bee-derived ingredients was in support of honey bees that have been dwindling in numbers.\nThe bee pollen provided a floral note that colored the whiskey aroma. The egg white added a creamy component to the honey-citrus flavored sip, and the lemon carried through into the swallow along with the Bourbon notes. With each sip, the bee pollen got transferred onto my lips which added an interesting textural component. Moreover, the pollen donated a bitter-floral taste that complemented the Angostura Bitters rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Vkyl5Lmm80bN471KWSMCHpOeVygl9Pw_6VsHm1hvvYY2Be4ulYTfzYL95UIM3eMRUUqDb8G6b7Q9EOvtt0Bsc6PcwQGid1OtwW3HxxSJIPtLf1laauTJ9QFGNsp-MDWA-lTvLbYuhTU/s320/kentuckian404.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Vkyl5Lmm80bN471KWSMCHpOeVygl9Pw_6VsHm1hvvYY2Be4ulYTfzYL95UIM3eMRUUqDb8G6b7Q9EOvtt0Bsc6PcwQGid1OtwW3HxxSJIPtLf1laauTJ9QFGNsp-MDWA-lTvLbYuhTU/s800/kentuckian404.JPG", "comment_count": 2 }, { "title": "north end", "url": "https://cocktailvirgin.blogspot.com/2011/10/north-end.html", "published": "2011-10-18T13:10:00.004-04:00", "updated": "2017-08-16T15:43:03.068-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Eric Cross", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "amaro", "aperol", "bitters (aromatic)", "whiskey" ], "ingredients": [ "2 oz Slieve Foy 8 Year Old Irish Single Malt Whiskey", "1/2 oz Aperol", "1/4 oz Amaro del Capo", "2 dash Boker's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "2 oz Slieve Foy 8 Year Old Irish Single Malt Whiskey\n1/2 oz Aperol\n1/4 oz Amaro del Capo\n2 dash Boker's Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nMy second drink at Stoddard's was the North End that appeared like an intriguing Manhattan variation. Since the drink is named after a Boston neighborhood, perhaps grouping it with the\nFort Point\n,\nNeighborhood Nine\n, and the\nCambridgeport\nwould be more accurate. One of the things that I was curious about was the \"El Capo\" on the ingredients list (especially since a Google search on my phone turned up an El Capo Tequila which seemed like an odd thing to pair with a good Irish whiskey). Therefore, bartender Eric Cross showed me the bottle of this amaro and poured me a taste. It possessed a rather caramel sip with mint family notes on the swallow. F. Paul Pacult described El Capo as having \"intense, earthy notes of fresh herb and quinine, backed by a strong minerality and a hint of cola nut.\" Since the North End of Boston is the Italian section of town, it explained the two Italian liqueurs in the recipe; however, why Irish whiskey? Well, the North End during the 19th century was a stronghold for the Irish community especially when the potato famine brought a large number of immigrants to the city.\nThe North End greeted me with an orange oil and Irish whiskey aroma. The sip contained a semi-sweet malt flavor with light fruit notes from the Aperol. As the North End warmed up, the sip became more richly caramel. The swallow showcased the Amaro del Capo, especially its mint-like flavors, which helped to dry out the drink. Overall, I would characterize the North End more as a cousin to the\nToronto\nthan as a Manhattan proper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqd1vff40wKEoqHy-ONkh4jAqxw9mhCxwAI3epjxoDyI4KlwH9EO4uIAWE8b8GZMHe6LZh2exkAoQBqzmoe9Laa82E5fHVTuOfEgHWKBmSa5DiXUwf8tvRXgCba9dESr7q5gZqY1m8xw/s320/northend405.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqd1vff40wKEoqHy-ONkh4jAqxw9mhCxwAI3epjxoDyI4KlwH9EO4uIAWE8b8GZMHe6LZh2exkAoQBqzmoe9Laa82E5fHVTuOfEgHWKBmSa5DiXUwf8tvRXgCba9dESr7q5gZqY1m8xw/s800/northend405.JPG", "comment_count": 0 }, { "title": "bitter maita'i", "url": "https://cocktailvirgin.blogspot.com/2011/10/bitter-maitai.html", "published": "2011-10-18T16:17:00.003-04:00", "updated": "2017-08-16T15:42:12.317-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jeremy Oertel", "source": "Dram", "year": null }, "categories": [ "#eastern standard", "campari", "curacao", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Campari", "3/4 oz Orgeat", "1/2 oz Bols Triple Sec", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with an orange slice and add a straw.", "body_text": "1 oz Smith & Cross Rum\n1 oz Campari\n3/4 oz Orgeat\n1/2 oz Bols Triple Sec\n1 oz Lime Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with an orange slice and add a straw.\nTwo Mondays ago after my DJ gig, Andrea and I traveled over to Eastern Standard for a late dinner. For my first drink, I asked bartender Carrie Cole for the Bitter Maita'i which recently appeared on the cocktail menu. The Eastern Standard recipe is a slight\nvariation\nof the one created by Jeremy Oertel at Brooklyn's Dram whereby the rum was increased and the Campari was diminished. The drink began with an orange, Campari, and rum aroma. The citrus notes and the orgeat filled the sip, and the swallow showcased the Campari, lime crispness, and Smith & Cross funk notes. As the ice melted, the Campari's bitter flavors took a more prominent role. Victoria Moore in\nHow to Drink\nexplained this phenomenon:\nIf the bitterness makes you wince, there is a surprising way to reduce its impact. The mistake most people make when they're being tentative about Campari is to overdilute it, thinking that this will give it a gentler taste. It doesn't. Our perception of bitterness is very acute and is barely affected by increasing the dilution. What does change, though, is our perception of the sugar concentration, which you will notice decreasing with more dilution; and without the sugar to balance the bitterness, it will make you flinch even more.\nNot that the bitterness bothered me, but it was definitely noticeable how the drink shifted over time. Andrea was not bothered by the Campari either, but she felt that the Smith & Cross gave the drink a bit of a rocket fuel note (an aspect that does dilute well with ice melt).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGLfbIDJSmoXgbHGXa8_su8NBTYLFts9YzRyLwWzL5YcXLnF_So3ZOaoWwHcRd_FzpoDxt6Lh1R6_dgEPGTWMLbYFyLtCsYzQ1EHUZvGy3qIqxsxPOD6SW-GQ4CHiQE4s9W57Oaiy88A/s320/bittermaitai406.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGLfbIDJSmoXgbHGXa8_su8NBTYLFts9YzRyLwWzL5YcXLnF_So3ZOaoWwHcRd_FzpoDxt6Lh1R6_dgEPGTWMLbYFyLtCsYzQ1EHUZvGy3qIqxsxPOD6SW-GQ4CHiQE4s9W57Oaiy88A/s800/bittermaitai406.jpg", "comment_count": 0 }, { "title": "bourbon derby flip", "url": "https://cocktailvirgin.blogspot.com/2011/10/bourbon-derby-flip.html", "published": "2011-10-19T15:01:00.004-04:00", "updated": "2017-08-16T15:41:09.421-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Carrie Cole", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "cream", "egg", "rum", "sherry", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Four Roses Bourbon", "3/4 oz Lustau East India Solera Sherry", "3/4 oz House Rum Blend (*)", "1/2 oz Cinnamon Syrup", "1/2 oz Cream", "1 Egg" ], "instructions": "Shake once without ice and once with. Double strain into a coupe glass.", "body_text": "3/4 oz Four Roses Bourbon\n3/4 oz Lustau East India Solera Sherry\n3/4 oz House Rum Blend (*)\n1/2 oz Cinnamon Syrup\n1/2 oz Cream\n1 Egg\nShake once without ice and once with. Double strain into a coupe glass.\n(*) A mix of 5 rums: El Dorado 151, Flor de Caña Gold, Appleton, Old Port, and Cruzan Blackstrap.\nFor my after dinner drink at Eastern Standard last week, I asked bartender Carrie Cole for the Bourbon Derby Flip. Beside the whiskey from Eastern Standard's own barrel of Four Roses Bourbon was a house rum blend that barback Seth Freidus explained to me. The five rums in the blend each came from a different country in the Caribbean, Central or South America and all had a darker or aged aspect to them that would pair well with the whiskey. The Flip began with sherry and caramel aromas, and the sherry continued on into the sip along with cinnamon notes. The cinnamon syrup was robust enough to last into the swallow where it worked well with the Bourbon and rum. With the sherry, whiskey, and cinnamon, the Bourbon Derby Flip reminded me of Erick Castro's\nFrench Toast Flip\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2bT9zBaX2Ia3Ekx82bMmUjFGRSzZ_5gk-nMpdJqOlbJ_QP7u2eXyAn8l_IhceWms8wIAeSv8AXQ4hHQEsftRZvbA79_49iVr3C8jeaFzcrr-GLSfAsWwIjyphpXq-Jejkq8CAzKG0Uc/s320/bourbonderbyflip407.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2bT9zBaX2Ia3Ekx82bMmUjFGRSzZ_5gk-nMpdJqOlbJ_QP7u2eXyAn8l_IhceWms8wIAeSv8AXQ4hHQEsftRZvbA79_49iVr3C8jeaFzcrr-GLSfAsWwIjyphpXq-Jejkq8CAzKG0Uc/s800/bourbonderbyflip407.jpg", "comment_count": 0 }, { "title": "portolono", "url": "https://cocktailvirgin.blogspot.com/2011/10/portolono.html", "published": "2011-10-19T15:48:00.003-04:00", "updated": "2017-08-16T15:40:04.460-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Block", "source": "Aldea", "year": null }, "categories": [ "aperol", "gin", "punt e mes" ], "ingredients": [ "1 1/4 oz Cacao Nib-Infused Gin (*)", "1 1/4 oz Punt e Mes", "1 1/4 oz Aperol" ], "instructions": "Stir with ice and strain into a coupe glass. Flame an orange twist over the top.", "body_text": "1 1/4 oz Cacao Nib-Infused Gin (*)\n1 1/4 oz Punt e Mes\n1 1/4 oz Aperol\nStir with ice and strain into a coupe glass. Flame an orange twist over the top.\n(*) 3 Tbsp cacao nib in 750 mL bottle of Beefeater, infused for 12 hours, and strained. I scaled this down to 1 1/5 tsp of nibs in 3 oz Beefeater Gin for 24 hours and strained.\nIn a\nSerious Eats\narticle about Fall cocktails at Manhattan's\nAldea\nrestaurant, bar manager Brian Block's Portolono caught my eye. Beside the concept of chocolate-infused gin that attracted me, the Portolono came across as a hybrid of two Negroni variations, the\nContessa\nand the\nPatrician\n. To match my excitement about the drink and the infusion I had made, I decided that the Portolono was the perfect use for our recent antique store purchase of Heisey Ipswich cocktail coupes. The drink began with orange from the twist and chocolate notes from the infused gin on the nose. The orange oil aroma prepared the mouth for the Aperol; moreover, the Punt e Mes' grape helped to round out the sip. The swallow contained the chocolate and gin which meshed rather well with the Punt e Mes' bitter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdamntHvwPP0MP758ekWa4-9DKB6dwAIkqroyRtfHudCEoZZnl6O51XDYNSM55kzHol2GGvVcu-IEVycWP5Id8ylMp1xaMU4FQ-yGnR1hOv7kGoWtfm48BQDySDzBTl57M74SGV_g0BcU/s320/portolono408.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdamntHvwPP0MP758ekWa4-9DKB6dwAIkqroyRtfHudCEoZZnl6O51XDYNSM55kzHol2GGvVcu-IEVycWP5Id8ylMp1xaMU4FQ-yGnR1hOv7kGoWtfm48BQDySDzBTl57M74SGV_g0BcU/s800/portolono408.jpg", "comment_count": 0 }, { "title": "maximilian affair", "url": "https://cocktailvirgin.blogspot.com/2011/10/maximilian-affair.html", "published": "2011-10-20T15:18:00.004-04:00", "updated": "2017-08-16T15:38:49.866-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Green Street", "year": null }, "categories": [ "lemon juice", "mezcal", "punt e mes", "st. germain" ], "ingredients": [ "1 oz Mezcal (Del Maguey Mezcal Vida)", "1 oz St. Germain Elderflower Liqueur", "1/2 oz Punt e Mes", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1 oz Mezcal (Del Maguey Mezcal Vida)\n1 oz St. Germain Elderflower Liqueur\n1/2 oz Punt e Mes\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nLast Thursday, I decided to make a Boston neo-classic that Andrea had tried but somehow I had missed, namely Misty Kalkofen's Maximilian Affair. While I used the recipe in\nFood & Wine: Cocktails 2009\n, I knew that there were other variations. A few days later, I had the chance to sit in Misty's bar section at Drink and asked her what the real proportions were. Misty explained how she created the drink originally at Green Street for Ron Cooper of Del Maguey after he pulled a bottle of mezcal out for her to try. The Del Maguey products were not available here at that time, so luckily she still had enough of a sample to use it in a St. Germain recipe competition. Otherwise, to showcase the drink to others, she opted for a blanco tequila which really let the St. Germain shine. One variation that popped up was Eric Felton's\nadaptation\nthat he wrote about in the\nWall Street Journal\n. Eric's altering the recipe to his tastes has skewed other's appreciation of Misty's original balance, and the recipe in\nImbibe Magazine\nis somewhere between the two. Often the recipe is attributed to the Drink bar, but its genesis pre-dates its opening a little over 3 years ago.\nThe Maximilian Affair historically was a French intervention in Mexico during the mid-19th century. Similarly in the drink, a French liqueur intervenes with the heat and smoke of the Mexican spirit. In the aroma, the mezcal notes were brightened by the twist's lemon oil. Next, the fruity and floral sip presented the lemon juice, St. Germain, and Punt e Mes' grape flavors. The Punt e Mes continued on in the swallow with its bitter notes that paired with the mezcal's smoke to dry out the drink at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpczAoNQbDVvdSziDQySAzDT7j0ZDms6s92HxcjMM5NNDT9L2C_k1HzEbQCuWWxrhdMzwB5m_obx5NJxr1nqXTstCk8A1xdgoSy51paV7rvyqgVapxy4xHRzwGIQPFaKXfI7w8Kxl4tM/s320/maximillian410.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpczAoNQbDVvdSziDQySAzDT7j0ZDms6s92HxcjMM5NNDT9L2C_k1HzEbQCuWWxrhdMzwB5m_obx5NJxr1nqXTstCk8A1xdgoSy51paV7rvyqgVapxy4xHRzwGIQPFaKXfI7w8Kxl4tM/s800/maximillian410.jpg", "comment_count": 0 }, { "title": "creole lady", "url": "https://cocktailvirgin.blogspot.com/2011/10/creole-lady.html", "published": "2011-10-20T16:38:00.006-04:00", "updated": "2017-08-16T15:37:15.657-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": null, "attribution": { "creator": null, "source": "LUPEC", "year": null }, "categories": [ "*room temperature", "madeira", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "1 pony Maraschino Liqueur (1/2 oz Luxardo)", "1 sherry glass Bourbon (1 oz Bulleit)", "1 sherry glass Old Madeira (1 oz Blandy's 5 Year Old Verdelho)", "2 Maraschino Cherries (1 Luxardo)" ], "instructions": null, "body_text": "1 pony Maraschino Liqueur (1/2 oz Luxardo)\n1 sherry glass Bourbon (1 oz Bulleit)\n1 sherry glass Old Madeira (1 oz Blandy's 5 Year Old Verdelho)\n2 Maraschino Cherries (1 Luxardo)\nMix thoroughly with a spoon in a cocktail glass. Use\nno\nice.\nAfter the Maximilian Affair, I began scanning the\nOld Waldorf-Astoria Bar Book\nfor an interesting recipe that I had previously overlooked. In one of the later sections was the Creole Lady, but it was a different recipe that we used at home in 2008 - a recipe we found on the national\nLUPEC\nwebsite. I wrote about that drink in the post about Josh Taylor's\nCopley Lady\n. The two major differences between the Creole Ladies were that this older recipe utilized Maraschino liqueur instead of grenadine and was room temperature and not waterized like the stirred with ice one. This of course overlooks a third aspect: the fact that the newer one calls for both green and red cherries (and yes, we did have scary green cherries that a friend brought to one of our parties to torment us).\nI stayed true to this older recipe save for its size. Since a sherry glass is 2 ounces, I was not as gung-ho about a 5 ounce drink that contained nothing non-alcoholic in it. Therefore, I cut the recipe in half which seemed more appropriate for the glass sizes of the day. The Creole Lady began with the Madeira's sharp wine aroma that was colored slightly by the Maraschino liqueur. The grape and whiskey's malt contributed greatly to the sip. On the swallow, the soothing sweetness of the liqueur and its funky cherry flavor helped to balance some of the oxidized flavors from the Madeira and the heat of the Bourbon. Overall, the Creole lady was very well balanced without chilling or waterization; this was most likely from the lighter proof of the Madeira and the high sugar content of the Maraschino.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrr42wjdav8lSh6kuOBr4QONmdRnPDyHMBYeoav0SWysTgPiLAVFGKkf6rMNOxIm1VBAaVsTMz1Sj02ejFM8tzOABQ_G5XiWmgMkdyzAv3_hytmtmOSwZWk12fx_S-ueOgPMq7Ru3EIaU/s320/creole411.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrr42wjdav8lSh6kuOBr4QONmdRnPDyHMBYeoav0SWysTgPiLAVFGKkf6rMNOxIm1VBAaVsTMz1Sj02ejFM8tzOABQ_G5XiWmgMkdyzAv3_hytmtmOSwZWk12fx_S-ueOgPMq7Ru3EIaU/s800/creole411.jpg", "comment_count": 2 }, { "title": "the racketeer", "url": "https://cocktailvirgin.blogspot.com/2011/10/racketeer.html", "published": "2011-10-21T13:24:00.004-04:00", "updated": "2017-08-16T15:35:58.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Stephen Cole", "source": "The Violet Hour", "year": null }, "categories": [ "benedictine", "bitters (Peychaud's)", "chartreuse (yellow)", "mezcal", "scotch", "whiskey (Rye)" ], "ingredients": [ "1 oz Del Maguey Minero Mezcal (Vida)", "1 oz Wild Turkey Rye Whiskey (Rittenhouse 100)", "1/2 oz Benedictine", "1/2 oz Carpano Antica Sweet Vermouth (Vya)", "1/4 oz Yellow Chartreuse", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass with an option rinse of Ardbeg Scotch (Caol Ila 12).", "body_text": "1 oz Del Maguey Minero Mezcal (Vida)\n1 oz Wild Turkey Rye Whiskey (Rittenhouse 100)\n1/2 oz Benedictine\n1/2 oz Carpano Antica Sweet Vermouth (Vya)\n1/4 oz Yellow Chartreuse\n3 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass with an option rinse of Ardbeg Scotch (Caol Ila 12).\nLast Friday, I decided to compare and contrast the 2009\nRogue\nCocktails\nand the 2011\nBeta Cocktails\nbooks (I left the 2010 'zine intermediary out of the mix) to see what recipes did not make the cut into the most recent edition. One of them was the Racketeer by Stephen Cole of the Violet Hour. The drink features a dual spirit of mezcal and rye, a combination I had only experienced before in Thomas Waugh's\nRed Ant\n, and balances the heat with sweet bitter liqueurs and vermouth.\nOn the Racketeer's nose, I got mainly mezcal whereas Andrea also picked up on the vermouth's grape aroma. The sip was the vermouth's grape combined with the rye's malt, and the swallow presented the Scotch followed by the mezcal. The Racketeer had a rather long finish that I attributed to the Benedictine and Peychaud's Bitters and Andrea attributed to the Yellow Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZ2sCyuug8Hi2uxRu-sjOSLWhiN0f_U7MHTd7Sd0WTsdSxebXKexzNiPtH1wrzf8hIiPMzd6DGEsINzNE2n0wJxdO30uW9QCoQKnqJbNhSyasJEvPf8bsHmiiht8oaamaY_nOmugBuLo/s320/racketeer413.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZ2sCyuug8Hi2uxRu-sjOSLWhiN0f_U7MHTd7Sd0WTsdSxebXKexzNiPtH1wrzf8hIiPMzd6DGEsINzNE2n0wJxdO30uW9QCoQKnqJbNhSyasJEvPf8bsHmiiht8oaamaY_nOmugBuLo/s800/racketeer413.jpg", "comment_count": 0 }, { "title": "astor", "url": "https://cocktailvirgin.blogspot.com/2011/10/astor.html", "published": "2011-10-21T16:12:00.004-04:00", "updated": "2017-08-16T15:33:39.838-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "lime juice", "maraschino" ], "ingredients": [ "1/2 Brandy (1 1/2 oz Pedro Domecq Fundador Solera Reserva)", "1/4 Maraschino (3/4 oz Maraska)", "1/4 Lime Juice (3/4 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. I garnished with a lime wheel.", "body_text": "1/2 Brandy (1 1/2 oz Pedro Domecq Fundador Solera Reserva)\n1/4 Maraschino (3/4 oz Maraska)\n1/4 Lime Juice (3/4 oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. I garnished with a lime wheel.\nWhile drinking the Racketeer, I flipped through\nPioneers of Mixing at Elite Bars: 1903-1933\nlooking for a follow up. There, I spotted the Astor that reminded me of an Aviation or\nTennessee\n, and a variation with brandy, lime, and Angostura Bitters seemed like it would be worth a try. The Astor began with a lime and brandy aroma, and the sip contained a sweet lime and grape must flavor. The brandy and Maraschino paired up rather well on the swallow and were followed by the Angostura Bitters' spice on the finish. The choice of the less funky Maraska liqueur instead of the more potent Luxardo seemed to keep the Maraschino flavor from dominating this drink. Indeed, the Astor was a solid drink without being overly challenging.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCHyeRpBDZzVT3GDWyvYlD8Np9gHrGvi6ho5U6WrCzsrd4Lg9R0bew6acwoDhekd4QBpq6vLCFAUlMQOEdOqjvmtGirc3b4mUyY1urvFC0GXn79qKmpT4fSbA2UY-olN3E8nRxqyGqHI/s320/astor415.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCHyeRpBDZzVT3GDWyvYlD8Np9gHrGvi6ho5U6WrCzsrd4Lg9R0bew6acwoDhekd4QBpq6vLCFAUlMQOEdOqjvmtGirc3b4mUyY1urvFC0GXn79qKmpT4fSbA2UY-olN3E8nRxqyGqHI/s800/astor415.jpg", "comment_count": 0 }, { "title": "the morning delight", "url": "https://cocktailvirgin.blogspot.com/2011/10/morning-delight.html", "published": "2011-10-22T18:02:00.005-04:00", "updated": "2017-08-16T15:32:33.919-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "amaro", "egg white", "lime juice", "orange juice", "sherry", "soda", "sugar", "whiskey" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXII) was picked by Kevin Gray of the\nCocktail Enthusiast\nblog. The theme he chose was \"Morning Drinks,\" and he provided the rationale of, \"Breakfast cocktails were the norm in the nineteenth century, when cocktails were a common beginning to one's day. The drink's purpose was to help the imbiber recover from the past night's indiscretions and to steel their resolve for the coming day.\" And what better way to delve into the topic than browsing through my 19th century drink books?\nThe tome that yielded the most tempting recipe was William Schmidt's\nThe Flowing Bowl\n. There, the Morning Delight stood out as an obvious choice by the name alone. Upon further inspection, the drink shared a lot of similarities with the\nMorning Gl\nory Fizz\n. Both contain an egg white to fortify, absinthe to settle the stomach, citrus to replenish vitamins, whiskey to provide some hair of the dog, and soda water to lighten the load and make the medicine go down easier.\nTwo extra ingredients in the Morning Delight are sherry and calisaya. Calisaya is a class of quinine-forward liqueur or digestive bitters that are made in Spain and Italy. While little European product finds its way over to the United States, a liqueur maker in Oregon has recently begun making their own artisanal\nCalisaya Liqueur\n. Unfortunately, the product is only available in that region, but with the tasting notes of \"fresh spices, effervescent citrus and bitter orange gently subside to scents of warm woods and sap laced in light caramel,\" I decided that in a pinch Amer Picon would make a great substitute especially when only two dashes were called for. Ramazzotti or other amaros would probably also work as a substitute here.\nThe Morning Delight\n• 1 Egg White\n• Juice of 1 Lime (3/4 oz)\n• Juice of 1/2 Orange (3/4 oz)\n• 1 spoon Sugar (1/4 oz Florida Crystals)\n• 1/2 pony Absinthe (1/2 oz Kübler)\n• 1 pony Whiskey (1 oz Bulleit Bourbon)\n• 1/2 pony Sherry (1/2 oz Lustau East India Solera)\n• 2 dash Calisaya (1/4 oz Amer Picon)\nStir citrus with sugar until sugar is dissolved. Add rest of ingredients and dry shake. Add ice and shake again. Strain into a Fizz glass, top with soda water (2-3 oz), stir, and add a straw.\nFirst off, I have to admit that I made a pair of these at night and did not try to evaluate them as a morning drink proper. It seems slightly disingenuous, but it fit into my schedule better. The Fizz started out with an anise aroma from the absinthe. The sip was rather gentle and contained sherry and lime flavors with a hint of the absinthe, and the swallow showcased the absinthe a little better along with the whiskey flavors. Originally, I was afraid that the absinthe was going to dominate the drink in an unpleasant way; however, it was not overpowering. Indeed, the drink was light and smooth from the soda water, egg white, and orange juice, and I could definitely see drinking this in the morning as we have done with\nRamos Gin Fizzes\n.\nSo cheers to Kevin for being the alarm clock for this month's Mixology Monday and to Paul Clarke for keeping the neighborhood kids quiet until noon for this fine event series!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsrnqPsbPQd4wXMn9DMRCVdYYhJyYzsmisbI_62GHWgfIIMy8swyohXQG9br47LwEiTxnAxQJAdTgL4SpHb1DbpbV2sV8JE14xpTLgfxtgdnP19QC7u31j0CySe080Dp4xiHgShO0I40/s320/morning428.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 3 }, { "title": "beneficio de cafe", "url": "https://cocktailvirgin.blogspot.com/2011/10/beneficio-de-cafe.html", "published": "2011-10-24T14:59:00.003-04:00", "updated": "2017-08-16T15:31:13.594-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": null }, "categories": [ "#drink", "averna", "benedictine", "bitters (Angostura)", "maple syrup", "mezcal" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1 oz Averna", "1/4 oz Dark Muscovado Syrup (here Maple Syrup) (*)", "1/4 oz Benedictine Liqueur", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with freshly grated dark roast coffee bean.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1 oz Averna\n1/4 oz Dark Muscovado Syrup (here Maple Syrup) (*)\n1/4 oz Benedictine Liqueur\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe. Garnish with freshly grated dark roast coffee bean.\n(*) Maple syrup was used here as the proper sweetener was not available. My notes are a little illegible here, but I believe the proper sugar should be dark muscovado which is close to panela and jaggery. See text.\nLast Monday, I paid a visit to Drink and found a seat in front of bartender Misty Kalkofen. When I inquired what new drinks she had in the works, Misty replied that she was gearing up for her mezcal talk for Portland Cocktail Week and had a few new drinks to showcase. The one that appealed most was the Beneficio de Café which roughly translates to the coffee processing plant; there, the refining aspect is the washing and soaking of the beans to remove the red skins followed by drying. Misty was a little discouraged at first for she lacked the proper sugar to make this drink. Originally, she created the drink with dark moscovado, a high molasses-containing, unrefined, sticky, brown sugar. She likened it to panela, and sugar descriptions I have read have compared it to jaggery. In a pinch, Misty opted for maple syrup but insisted that I was only being served a variation of Beneficio de Café.\nThe drink began with dark and rich aromas of the coffee bean garnish over vegetal agave ones (not the smokiness of the mezcal). The sip contained a full-flavored caramel and maple syrup notes that lead into a swallow containing complex bitter flavors followed by the smoky mezcal at the end. While not the intended combination, the maple and Benedictine flavors paired rather well here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nLp_arweYeBan3PTtslH5tdAC7c3iqGgQsunsowEK6dwXFSkLCZevNk7GZNlQjMq7MvLLfE3K6FhS0aVphItfgRto0d4_9WkVcZjZAMsqvnlPp5Ku4TdMmHJzx7IClLNr4-iq7NE5fg/s320/beneficio417.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nLp_arweYeBan3PTtslH5tdAC7c3iqGgQsunsowEK6dwXFSkLCZevNk7GZNlQjMq7MvLLfE3K6FhS0aVphItfgRto0d4_9WkVcZjZAMsqvnlPp5Ku4TdMmHJzx7IClLNr4-iq7NE5fg/s800/beneficio417.jpg", "comment_count": 0 }, { "title": "2 cups of blood", "url": "https://cocktailvirgin.blogspot.com/2011/10/2-cups-of-blood.html", "published": "2011-10-24T19:26:00.004-04:00", "updated": "2017-08-16T15:29:49.018-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tonia Guffey", "source": "Beta Cocktails", "year": null }, "categories": [ "#drink", "bitters (mole)", "mezcal", "punt e mes", "suze" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida", "3/4 oz Suze Liqueur", "3/4 oz Punt e Mes", "3/4 oz Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Twist a grapefruit peel over the top and discard.", "body_text": "3/4 oz Del Maguey Mezcal Vida\n3/4 oz Suze Liqueur\n3/4 oz Punt e Mes\n3/4 oz Bittermens Mole Bitters\nStir with ice and strain into a cocktail coupe. Twist a grapefruit peel over the top and discard.\nWhen discussing another cocktail with bartender Misty Kalkofen at Drink, she mentioned that they had Suze liqueur. While I do not usually request bartenders to make me specific off-menu recipes, I knew that they had all the ingredients for the 2 Cups of Blood in\nBeta Cocktails\n. Suze Liqueur is an aperitif liqueur made from wild harvested gentian root that rarely finds its way over to these shores. Pernod Ricard who produces Suze has claimed a few times (or leaked said information) over the last year or so that it will start being imported into this country, but alas, these declarations have been fruitless. The most recent one I read was from\nRobert Simonson\nwho last month stated that bottles will appear on our shelves starting in January 2012. This comes 6 month after\nAudrey Saunders\ntweeted that the liqueur was on its way, and I forgot who mentioned it months before her. Only time will tell.\nSince Drink was in possession of a bottle, it was time to try this recipe created by Tonia Guffey of New York City's DRAM, Flatiron Lounge, and Lani Kai. I have previously written about Tonia when I made her\nTeenage Riot\nand mentioned her and California Gold's\nNo Boys Allowed\nevent. Once Misty made up the 2 Cups of Blood, I was rather intrigued at how murky the drink looked from the chocolate bitters and how it picked up a blood-like hue from the Punt e Mes' grape. The grapefruit twist paid dividends on the aroma, and it was joined by a darker note from either the Suze or mole bitters. The sip that was filled with agave and grape notes came across as citrussy; at first I figured it was the grapefruit twist's oils affecting the drink, but as the drink wore on, I realized it had to be from the ingredients. Indeed, some descriptions of Suze include that it has a citrus component to it. The swallow began with the Suze's gentian, the Punt e Mes' bitter notes, and the bitters' chocolate notes and ended with the mezcal's smoke. With all of the bitter botanical elements in the drink, the 2 Cups of Blood finished rather dryly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XiRAB_yESTxWUrh_8rMNRLsL3_qDnYAQA6fAzl6pQ27Nm1F5r_Fx0wgq1DwAGiJzFq8k6f2bDTEffK1Z7C9teuxTrjtThdYlkTbwrwRx3F87gJeAyFimOcchzPKverb8HcyHpJe89hQ/s320/twocupsblood419.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XiRAB_yESTxWUrh_8rMNRLsL3_qDnYAQA6fAzl6pQ27Nm1F5r_Fx0wgq1DwAGiJzFq8k6f2bDTEffK1Z7C9teuxTrjtThdYlkTbwrwRx3F87gJeAyFimOcchzPKverb8HcyHpJe89hQ/s800/twocupsblood419.jpg", "comment_count": 0 }, { "title": "bourbon & birch", "url": "https://cocktailvirgin.blogspot.com/2011/10/bourbon-birch.html", "published": "2011-10-25T15:33:00.003-04:00", "updated": "2017-08-16T15:28:42.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "amaro nonino", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Weller Antique Bourbon", "1 oz Amaro Nonino", "1/2 oz Root Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Old Weller Antique Bourbon\n1 oz Amaro Nonino\n1/2 oz Root Liqueur\nStir with ice and strain into a rocks glass. Garnish with a grapefruit twist.\nAfter leaving Drink, I headed homeward and met up with Andrea at Bergamot. For a nightcap, I asked bartender Paul Manzelli for the Bourbon & Birch off of the menu. While the Bourbon part was the mighty 109 proof Old Weller Antique, the birch aspect was Art in the Age's Root Liqueur. Given the Amaro Nonino, I knew that the drink had Paul's signature on it, and it seemed like a progression from the\nElizabetta\nwhere Root was swapped for the Cynar. The drink began with a grapefruit oil aroma that was joined by the liqueur's root beer-like ones. The Root notes continued on into the sip and swallow where it paired with the Bourbon's malt and barrel notes, respectively. The Amaro Nonino rounded out the swallow with some extra bitter complexity on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMt7G6jq0pnlIZ1kDtIqVuWRpBozoigdOdmjP3-Qf0VvxKZ8iLnthhjBNDf5bFLgzgpHZ0JaV1Jh0vi9O61klAp-VShtrGQ1P93eoJKnQetcDoXdkLdPxqF9IMtV6ThSXFYdObPRS0mvw/s320/bourbonbirch421.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMt7G6jq0pnlIZ1kDtIqVuWRpBozoigdOdmjP3-Qf0VvxKZ8iLnthhjBNDf5bFLgzgpHZ0JaV1Jh0vi9O61klAp-VShtrGQ1P93eoJKnQetcDoXdkLdPxqF9IMtV6ThSXFYdObPRS0mvw/s800/bourbonbirch421.jpg", "comment_count": 0 }, { "title": "black feather", "url": "https://cocktailvirgin.blogspot.com/2011/10/black-feather.html", "published": "2011-10-25T16:15:00.003-04:00", "updated": "2017-08-16T15:27:30.160-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Robert Hess", "source": "Essential Bartender's Guide", "year": 2000 }, "categories": [ "bitters (aromatic)", "brandy", "cointreau", "vermouth (dry)" ], "ingredients": [ "2 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Cointreau", "1 dash Aromatic Bitters (Angostura)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Cointreau\n1 dash Aromatic Bitters (Angostura)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOne of the drinks that I spotted in Robert Hess'\nEssential Bartender's Guide\nwhen I re-found the\nHoskins\nwas his Black Feather. Hess created this drink in 2000 as his house cocktail for his home bar. We enjoyed this drink so much when we first made it that we put it on our International Migratory Bird Day cocktail party's menu in 2008. Despite there being 20 drinks at that event, the Black Feather was the clear winner of the night, and I believe that one out of every six boozy drinks requested was this one.\nThe Black Feather began with a citrussy aroma of the twist's lemon oil and the Cointreau's orange that was joined by some rich notes from the Spanish brandy. The sip contained the fruity elements of the liqueur's orange and the brandy's grape. Next, the swallow presented the brandy as well as spice and herbal notes from the bitters and dry vermouth, and it ended with a lingering orange flavor. While the Black Feather is not the most complex drink out there, it has a rather pleasing classic feel to it and has proven to be a rather solid and accessible potation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDI-zUw4tGItmb0Sb3ld8igXkoh5wOFup9Chtu_EOuy462uMSOph_00wDq2rP8c1xa86Bc0OMOygv3-XDiFIY3qlxd2-Z7vZSgrwB7J1azQwoYNzvCzOSZABwGZU6FvNgLBlp6E4ySOY/s320/blackfeather422.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDI-zUw4tGItmb0Sb3ld8igXkoh5wOFup9Chtu_EOuy462uMSOph_00wDq2rP8c1xa86Bc0OMOygv3-XDiFIY3qlxd2-Z7vZSgrwB7J1azQwoYNzvCzOSZABwGZU6FvNgLBlp6E4ySOY/s800/blackfeather422.JPG", "comment_count": 0 }, { "title": "franklin mortgage co.", "url": "https://cocktailvirgin.blogspot.com/2011/10/franklin-mortgage-co.html", "published": "2011-10-26T15:23:00.006-04:00", "updated": "2017-08-16T15:26:57.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Franklin Mortgage & Investment Company", "year": null }, "categories": [ "#deep ellum", "*room temperature", "chartreuse (green)", "cynar", "maraschino", "rum", "scotch", "simple syrup" ], "ingredients": [ "1 oz Ron Diplomatico Rum", "1 oz Santa Teresa Claro Rum", "1/4 oz Cynar", "1/8 oz Green Chartreuse", "1/8 oz Luxardo Maraschino Liqueur)", "1/8 oz Simple Syrup" ], "instructions": "Stir and pour into a rocks glass rinsed with Ardbeg Scotch. This is a room temperature cocktail so use no ice.", "body_text": "1 oz Ron Diplomatico Rum\n1 oz Santa Teresa Claro Rum\n1/4 oz Cynar\n1/8 oz Green Chartreuse\n1/8 oz Luxardo Maraschino Liqueur)\n1/8 oz Simple Syrup\nStir and pour into a rocks glass rinsed with Ardbeg Scotch. This is a room temperature cocktail so use no ice.\nLast week we went to Deep Ellum in Allston for we were excited to try out some of the new drinks on their fall menu. One in particular had been tweeted about by one of the\nDudekicker\nkids; they had mentioned that there was a room temperature cocktail on the list! Therefore, for my first drink, I asked bar co-owner Max Toste for this one, the Franklin Mortgage Co. Later, bartender Dave Cagle explained that the inspiration for the recipe came from some of the cocktails they were served when they visited the Franklin Mortgage & Investment Company in Philadelphia.\nIn the drink, the smoky Islay Scotch dominated the aroma with undertones of Cynar poking through. The rums' rich caramel notes and the ingredients' sugar content on the sip balanced the heat of the spirits on the swallow. Moreover, the swallow also contained the Chartreuse and Maraschino flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypjVm6axzk4I6rv2RGc4YaULWVC4vraSOwzIt4IC1INcb_C0LYDs6uavpPN7JGs8NH3oQ4_irJSIIqypSgdfLMrnxlO8HA7v4tEe4hT9bTKAzJlIHkbn62m6ajS0lciE_8dlGmfyl4Fw/s320/franklin423.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypjVm6axzk4I6rv2RGc4YaULWVC4vraSOwzIt4IC1INcb_C0LYDs6uavpPN7JGs8NH3oQ4_irJSIIqypSgdfLMrnxlO8HA7v4tEe4hT9bTKAzJlIHkbn62m6ajS0lciE_8dlGmfyl4Fw/s800/franklin423.JPG", "comment_count": 5 }, { "title": "hornet's nest", "url": "https://cocktailvirgin.blogspot.com/2011/10/hornets-nest.html", "published": "2011-10-26T16:15:00.003-04:00", "updated": "2017-08-16T15:26:16.450-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dave Cagle", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "pineapple syrup", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Cinzano Sweet Vermouth", "3/4 oz Mead", "1/4 oz Pineapple Syrup", "2 dash Housemade Aromatic Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Cinzano Sweet Vermouth\n3/4 oz Mead\n1/4 oz Pineapple Syrup\n2 dash Housemade Aromatic Bitters\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\nFor my second drink at Deep Ellum, I asked bartender Dave Cagle for the Hornet's Nest. This rye drink featured mead to match the Hymenoptera-themed name, and the pairing of those two ingredients reminded me of the\nHealer\nat the Gallows. The Hornet's Nest began with a lemon oil aroma that led into a funky honey wine sip; over time, the mead was joined by lemon notes from the twist infusing into the drink. Next, the swallow started with vermouth and rye flavors and ended with pineapple and spice notes from the bitters on the finish. Overall, there was a good variety of flavors with similar tonality in the drink, and none of them stood out as sharp or domineering in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruB6AULf5SE_iBc9WPt9m3e5dFeUdmI8XqX_6Stxost8oyTZ-37a77XNDoGXR3lODZUQHCsvtX5jaANJ3AxHiJhtICIju77pwGPnmZp6LU8SdIodZ_P0syAoi4BpEKwmGzPPKEltWSgs/s320/hornet424.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruB6AULf5SE_iBc9WPt9m3e5dFeUdmI8XqX_6Stxost8oyTZ-37a77XNDoGXR3lODZUQHCsvtX5jaANJ3AxHiJhtICIju77pwGPnmZp6LU8SdIodZ_P0syAoi4BpEKwmGzPPKEltWSgs/s800/hornet424.JPG", "comment_count": 0 }, { "title": "tiki ghosn", "url": "https://cocktailvirgin.blogspot.com/2011/10/tiki-ghosn.html", "published": "2011-10-27T14:56:00.004-04:00", "updated": "2017-08-16T15:25:00.930-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "creme de cacao", "lime juice", "pineapple juice", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Weller Antique)", "1/2 oz Crème de Cacao (Marie Brizard)", "1/2 oz Campari", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Bourbon (Old Weller Antique)\n1/2 oz Crème de Cacao (Marie Brizard)\n1/2 oz Campari\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nLast week for Mixoloseum's Thursday Drink Night, the theme was \"chocolate\" which included any liqueur, bitters, or other ingredient with chocolate flavor. For an idea, I wanted to make something tropical riffing off of the\nPago Pago\nfrom\nThe How And When\ncocktail book. The Pago Pago already contained crème de cacao, and I kept its pineapple and lime juice. Instead of Green Chartreuse, I switched it to Campari for the combination of it and crème de cacao worked so well in the\nCarletti\n; moreover, Campari worked rather well with pineapple and lime juice in the\nJungle Bird\n. Instead of rum, I went with a Bourbon direction; for a name, I search for tiki ideas and decided on the Tiki Ghosn after an infamous cage fighter.\nOn the nose, I picked up on the Campari, chocolate, and Bourbon aromas whereas Andrea perceived the Capari and pineapple more. The sip contained the lime and pineapple juice, and the pineapple continued into the swallow where it mingled with the Campari and whiskey. The chocolate notes appeared at the end as a pleasant lingering flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTt6ig2MIrSUVd98JPpv5YunTum2MsXKaPjFS5KIKEDfjiUftSEoPkHYAYuvqoADjYXmDd6FQCUkcZBoYfKvXvZdmacQJ66saYj2uA3iHPL0qTq7JayKEbuhCAbGsyoqqJdwQLadJF_sk/s320/tikighosn425.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTt6ig2MIrSUVd98JPpv5YunTum2MsXKaPjFS5KIKEDfjiUftSEoPkHYAYuvqoADjYXmDd6FQCUkcZBoYfKvXvZdmacQJ66saYj2uA3iHPL0qTq7JayKEbuhCAbGsyoqqJdwQLadJF_sk/s800/tikighosn425.JPG", "comment_count": 0 }, { "title": "coney island", "url": "https://cocktailvirgin.blogspot.com/2011/10/coney-island.html", "published": "2011-10-27T15:45:00.003-04:00", "updated": "2017-08-16T15:24:27.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (Angostura)", "creme de cacao", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt)", "1/2 oz Punt e Mes", "1/2 oz Crème de Cacao (Marie Brizard)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a Maraschino cherry.", "body_text": "2 oz Rye Whiskey (Old Overholt)\n1/2 oz Punt e Mes\n1/2 oz Crème de Cacao (Marie Brizard)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with a Maraschino cherry.\nThe other recipe I came up with for Mixoloseum's chocolate-themed Thursday Drink Night last week was a chocolaty take on a Manhattan variation that I called the Coney Island. It was more of a riff on a\nGreen Point\n,\nRed Hook\n, or a\nSlope\nthan a direct riff on a Manhattan proper. On the nose, the Coney Island presented the rye and Punt e Mes aromas at times and the rye and chocolate ones at others. The Punt e Mes' grape notes filled the sip, and the swallow showcased the rye and Punt e Mes' bitter flavors. Moreover, the bitter's spice and the liqueur's chocolate notes rounded out the Coney Island on the swallow. The crème de cacao helped to soften the rougher edges of the rye and Punt e Mes and bring the flavors together as a whole. One of the TDN participants who made the drink commented that the drink would make a satisfying nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCMGRXhSdfb4XV5HaZaSLpD6dzSysDYFztn3yvVM0YV-1xVZisp6YNShyphenhyphenC6LmMLQY9DzvbVDcNeAKUBePfv0JwebjiWv70IT6v_cYgHMWc1auQBB5L-nn5eBJdOkFj8kiOLHgrFZNEpw/s320/coney427.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCMGRXhSdfb4XV5HaZaSLpD6dzSysDYFztn3yvVM0YV-1xVZisp6YNShyphenhyphenC6LmMLQY9DzvbVDcNeAKUBePfv0JwebjiWv70IT6v_cYgHMWc1auQBB5L-nn5eBJdOkFj8kiOLHgrFZNEpw/s800/coney427.JPG", "comment_count": 3 }, { "title": "edgewood", "url": "https://cocktailvirgin.blogspot.com/2011/10/edgewood.html", "published": "2011-10-28T15:37:00.003-04:00", "updated": "2017-08-16T15:23:44.759-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Greg Best", "source": "PDT Cocktail Book", "year": 2006 }, "categories": [ "gin", "grapefruit juice", "lillet", "punt e mes" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Knockabout)", "1 oz Grapefruit Juice", "1/2 oz Punt e Mes", "1/2 oz Lillet Blanc (Cocchi Americano)" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a pinch of Kosher salt.", "body_text": "1 1/2 oz Plymouth Gin (Knockabout)\n1 oz Grapefruit Juice\n1/2 oz Punt e Mes\n1/2 oz Lillet Blanc (Cocchi Americano)\nShake with ice and strain into a coupe glass. Garnish with a pinch of Kosher salt.\nLast week, my copy of the\nPDT Cocktail Book\narrived, and on Saturday night it was time to give one of the recipes a whirl. As I flipped through the book and read out a few recipes, Andrea selected the Edgewood by Atlanta bartender Greg Best. When Greg created this recipe in 2006, he had been bartending for 5 years and realized that he was only standing at the proverbial edge of the woods in terms of the craft. However, a mere 3 years later,\nPlayboy Magazine\nnamed him one of the top 10 mixologists in the country.\nThe Edgewood proffered grapefruit and Cocchi Americano aromas to the nose, and similarly the sip was grapefruit and citrus-wine flavored. The beginning of the swallow showcased the Punt e Mes which was modified by the grapefruit and softened by the bitter-diminishing salt; finally, the gin botanical notes appeared at the end of the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyPYu4P3dn4kllHzbcqOvlZM1_7zx-YIPapwfI5aaJ13CNSTBMAoTbjKmnxssLRPEzZnRlj_RgwhsBOYvgLLorb_1rna9gLjk9-_jjDF2MwD0frjBFoD9oy1OhVXF1AiXjocNooafYso/s320/edgewood430.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyPYu4P3dn4kllHzbcqOvlZM1_7zx-YIPapwfI5aaJ13CNSTBMAoTbjKmnxssLRPEzZnRlj_RgwhsBOYvgLLorb_1rna9gLjk9-_jjDF2MwD0frjBFoD9oy1OhVXF1AiXjocNooafYso/s800/edgewood430.JPG", "comment_count": 0 }, { "title": "port au prince", "url": "https://cocktailvirgin.blogspot.com/2011/10/port-au-prince.html", "published": "2011-10-28T16:36:00.006-04:00", "updated": "2017-08-16T15:22:58.444-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Don the Beachcomber", "source": "Sippin' Safari", "year": 1930 }, "categories": [ "*spiritsreview", "falernum", "grenadine", "lime juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Barbancourt 5 Star Rum (Atlantico Reserva)", "3/4 oz Amber Virgin Island Rum (Atlantico Platino)", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Falernum (Velvet)", "1/4 oz Simple Syrup (Jaggery)", "6 drop (1/8 tsp) Grenadine" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. I garnished with a lime shell and a Maraschino cherry. Note that the original recipe was a blender drink with 4 oz of crushed ice.", "body_text": "3/4 oz Barbancourt 5 Star Rum (Atlantico Reserva)\n3/4 oz Amber Virgin Island Rum (Atlantico Platino)\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Falernum (Velvet)\n1/4 oz Simple Syrup (Jaggery)\n6 drop (1/8 tsp) Grenadine\nShake with ice and strain into a rocks glass filled with crushed ice. I garnished with a lime shell and a Maraschino cherry. Note that the original recipe was a blender drink with 4 oz of crushed ice.\nWe were recently sent small samples of the Atlantico rum line -- just enough to do a tasting and make a cocktail. Atlantico rums are produced in the Dominican Republic using a combination of molasses and fresh cane juice, and they just added a white (Platino) and amber (Reserva) rum to their older Private Cask offering. When Andrea and I tasted the spirits straight, here were our thoughts:\nAtlantico Platino\n- aromas of coconut and melon; flavors of vanilla with a sharper clove-like note at the end.\nAtlantico Reserva\n- aromas of pineapple, caramel, slight fusel oil note, and vanilla; flavors of vanilla, tropical fruits, and coconut.\nAtlantico Private Cask\n- aromas of coconut and lime; thinner on the sip than the Reserva with a lot of barrel-aged notes on the swallow.\nOf the three, Andrea picked the Platino as her favorite and I leaned towards the Reserva as mine. While the Private Cask has some elegant wood notes, the 15+ years in wood has diminished some of the more intriguing fruit elements seen in the other two expressions. As for price, the Private Cask sells for around $35 a bottle, and I believe that the Reserve and Platino will be $25 and 20, respectively.\nSince we are more cocktail people than straight spirits ones, it was time to mix with these rums. In Jeff Berry's\nSippin' Safari\n, I discovered the Port Au Prince that felt like a good complement to the Atlantico Platino and Reserva's tropical fruit and spice notes. Berry attributed the recipe to Don the Beachcomber in the late 1930s; the drink appeared on some of his early menus but disappeared by 1941. While the city of Port au Prince is in Haiti, it is not all that far from the Dominican Republic. The drink itself possessed a lime aroma from the juice and garnish and prepared the taste buds for the sweet lime sip. The swallow showcased the grand combination of the pineapple, rum, and clove-driven spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59sK-ZnH4tsCTMWOVTHVs21Ee9znPyC_ksOrg0eGYG0Y8c2vo6pUbQCEG6-dSYBkAwDVGnuNjpWhdUtSw5JiZA8TQ8ixORyObnPYcHyrUkTa6FCVPWoP6VU2moejvfgLbAqKku4bg5ok/s320/portprince432.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59sK-ZnH4tsCTMWOVTHVs21Ee9znPyC_ksOrg0eGYG0Y8c2vo6pUbQCEG6-dSYBkAwDVGnuNjpWhdUtSw5JiZA8TQ8ixORyObnPYcHyrUkTa6FCVPWoP6VU2moejvfgLbAqKku4bg5ok/s800/portprince432.JPG", "comment_count": 0 }, { "title": "jack rose", "url": "https://cocktailvirgin.blogspot.com/2011/10/jack-rose.html", "published": "2011-10-31T15:14:00.004-04:00", "updated": "2017-08-16T15:22:09.483-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": 2005 }, "categories": [ "#green street", "applejack", "bitters (Peychaud's)", "grenadine", "lemon juice" ], "ingredients": [ "1 1/2 oz Applejack", "3/4 oz Lemon Juice", "1/2 oz Grenadine", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Applejack\n3/4 oz Lemon Juice\n1/2 oz Grenadine\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Sundays ago, Andrea and I went to Green Street for drinks. For my first cocktail, I asked bartender Derric Crothers for the Jack Rose. While the drink is not much more than an Applejack Daisy (here with bitters) created in the early part of the 20th century, the recipe is rather\nsymbolic\nfor the Boston drink scene. In spring of 2005, the Jack Rose Society was formed with the task of sifting through the mass of drink books to find which recipe was the best of all. The scholarly crew consisted of drink historian Brother Cleve, then B-Side bartender Misty Kalkofen, Eastern Standard's Jackson Cannon, then Chez Henri's Scott Holliday, and then No. 9's John Gertsen. Their goal was to help Jackson put the very best recipe on the Eastern Standard's debut menu. After working through nearly two dozen recipes, they concluded that applejack, lemon juice, housemade grenadine, and Peychaud's bitters was best. The recipe on the Green Street menu, perhaps brought directly by Misty who worked there soon after from 2006 to 2008, is identical to their conclusion save for the applejack being decreased from two ounces to an ounce and a half.\nThe Jack Rose began with a lemon aroma that was joined by a fruity note from either the applejack or the grenadine. The tart lemon sip presented apple and pomegranate flavors, and the bitter lemon swallow led into lingering Peychaud's spices. Andrea commented that the lemon and grenadine worked rather well here for the former enhanced the tartness of the apple distillate and the latter restored the apple's sweetness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsie_x8ssVbPgH0Tmg5_b7Bnu3bNE_m_p3zqaWPQa5XtdYddf6TRrqT5OvcOtHdQ1M5gzm5Oyqgl5ku01zSxK971c4tda5IIkAu8NV2jGUVJhMjiuz7q42kuZxY9AhjsNEKTQypTccWl8l/s320/jackrose433.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsie_x8ssVbPgH0Tmg5_b7Bnu3bNE_m_p3zqaWPQa5XtdYddf6TRrqT5OvcOtHdQ1M5gzm5Oyqgl5ku01zSxK971c4tda5IIkAu8NV2jGUVJhMjiuz7q42kuZxY9AhjsNEKTQypTccWl8l/s800/jackrose433.JPG", "comment_count": 0 }, { "title": "3, 2, 1", "url": "https://cocktailvirgin.blogspot.com/2011/10/3-2-1.html", "published": "2011-10-31T16:48:00.004-04:00", "updated": "2023-02-22T12:53:45.806-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "chartreuse (yellow)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1 oz Yellow Chartreuse", "1/2 oz Martini & Rossi Dry Vermouth" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Old Overholt Rye\n1 oz Yellow Chartreuse\n1/2 oz Martini & Rossi Dry Vermouth\nStir with ice and strain into a cocktail glass.\nFor my second drink at Green Street, I asked bartender Philip MacLeod for the 3-2-1. The 3-2-1 is a drink I was revisiting, for I recall ordering one the first few times we went to Green Street back in 2007. Since then, I do not recall spotting this recipe anywhere other than in the bar's drink book, so I am unsure of its origins other than the name reflecting the proportions (*). A quick glance makes me think that it is a Yellow Chartreuse variation of sorts of the Green Chartreuse-laden Hague or\nSt. Moritz\n. The 3-2-1 greeted my nose with a Yellow Chartreuse aroma of herbal and minty notes along with a touch of the rye whiskey. The sweet sip provided malt and a mild herbal flavor, while the bulk of the Chartreuse and vermouth flavors appeared later as a minty and intensely herbal swallow. The rye's barrel notes at the end functioned to dry out the drink a little. Moreover, after finishing the drink, it did seem in a way like a less bitter and more sweet\nGreen Point\n.\n(*)\nPost note 2/22/23:\napparently this was indeed created at Green Street. Writer Robert O. Simonson inquired if Misty made its successor, the\n4-5-6\n, at Brick & Mortar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZxNLgeBG3VTQvKXk1JTQFIUUCb-94u8FonUiCjDXigR-1zOyB1ttaP9mfCEzuofb1tbeCLkR3wk73wYhCEt4-a7-DGwfcRE6Q8cxPDA0ZbScMFsCJOaA6wYMdT5fYgya4ocAaP2zz4U/s320/threetwoone434.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZxNLgeBG3VTQvKXk1JTQFIUUCb-94u8FonUiCjDXigR-1zOyB1ttaP9mfCEzuofb1tbeCLkR3wk73wYhCEt4-a7-DGwfcRE6Q8cxPDA0ZbScMFsCJOaA6wYMdT5fYgya4ocAaP2zz4U/s800/threetwoone434.JPG", "comment_count": 4 }, { "title": "san luca", "url": "https://cocktailvirgin.blogspot.com/2011/11/san-luca.html", "published": "2011-11-01T13:24:00.003-04:00", "updated": "2017-08-16T15:21:13.895-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "curacao", "sherry", "tequila" ], "ingredients": [ "2 oz Manzanilla Sherry", "1 oz Tequila", "1/2 oz Combier Orange Liqueur" ], "instructions": "Stir with ice and strain into a coupe glass rimmed with dried olive powder. Garnish with an orange twist.", "body_text": "2 oz Manzanilla Sherry\n1 oz Tequila\n1/2 oz Combier Orange Liqueur\nStir with ice and strain into a coupe glass rimmed with dried olive powder. Garnish with an orange twist.\nMonday last week, Andrea and I went down to Estragon. For an aperitif before dinner, bartender Sahil Mehta made me the sherry-based San Luca. With its tequila component, the San Luca reminded me of the Lillet-based\nMetexa\nfrom the\nCafé Royal Cocktail Book\n. The recipe also called for a dried olive rim which seemed odd at first until it added some elegant salty notes which worked well with the tequila. Moreover, the olive contributed greatly to the drink's aroma along with the orange twist. On the palate, the sip was a light grape flavor from the Manzanilla sherry, and the swallow showcased the tequila with an orange finish. Interestingly, the combination of the light sherry and the orange liqueur came across almost like a bianco vermouth. Overall, the San Luca made for a great aperitif due to the salt component preparing the mouth for food and to the lighter alcohol content.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqkDsvS_AuXO2rSJNVBUvCn8wCVHAVdVoABu9LoefOXibOwzFpFO6RP76STC1atqDbZQatGGZCe4PH8ZjAZZqkG8pQT6qLq-U7fl8Lcu_9NceOjaeMDfyUlH4qWN0C11uXLuXgCTBHMg/s320/sanluca435.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqkDsvS_AuXO2rSJNVBUvCn8wCVHAVdVoABu9LoefOXibOwzFpFO6RP76STC1atqDbZQatGGZCe4PH8ZjAZZqkG8pQT6qLq-U7fl8Lcu_9NceOjaeMDfyUlH4qWN0C11uXLuXgCTBHMg/s800/sanluca435.JPG", "comment_count": 0 }, { "title": "el brioso", "url": "https://cocktailvirgin.blogspot.com/2011/11/el-brioso.html", "published": "2011-11-01T14:52:00.003-04:00", "updated": "2017-08-16T15:20:30.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John Gertsen", "source": "Drink", "year": 2009 }, "categories": [ "bitters (Angostura)", "campari", "creme de violette", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Blanco Tequila", "1/2 oz Crème Yvette", "1/2 oz Campari", "1/2 oz Dolin Blanc Vermouth", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top and discard.", "body_text": "1 1/2 oz Blanco Tequila\n1/2 oz Crème Yvette\n1/2 oz Campari\n1/2 oz Dolin Blanc Vermouth\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top and discard.\nFor a nightcap on Monday, I flipped through a few older\nImbibe Magazine\nissues and spotted the El Brioso in the September 2009 one in a section on Crème Yvette drinks. While we had\ntasted\nthis liqueur at Tales of the Cocktail two months before in July 2009, the article was premature for the liqueur would not be launched until spring 2010 in New York and California. It was autumn of 2010 before the spirit made its way to Massachusetts' shelves. Therefore, it was time to revisit these neglected recipes since we could now make them. The one that appealed most to me was created by John Gertsen of Drink. El Brioso, which translates to \"the lively, energetic one,\" was inspired by the\nRosita\n, and John used the Crème Yvette to balance the Campari's bitterness.\nEl Brioso greeted me with an orange aroma from the twist, and the Crème Yvette's sweet berry flavors were coupled with hints of citrus from the Dolin Blanc on the sip. The swallow began with Campari and tequila notes and ended with Crème Yvette's violet and the Angostura's spice. Indeed, the Crème Yvette and Campari balanced each other rather well in intensity and thus donated a cohesiveness to the sip-swallow transition.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hyphenhyphenwb_I6VVvInP9CquV_H4RuB1o0B5L6z-iy63K4O0_wj64niYulvexV8CEG88Y889X9gW2RYKWKS56be2U2zvEgX8P_cgHJEgCwT2JnpytC4EXu0AfEgnEoAbn2y29w3zvX3w2k-_Pw/s320/elbrioso436.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hyphenhyphenwb_I6VVvInP9CquV_H4RuB1o0B5L6z-iy63K4O0_wj64niYulvexV8CEG88Y889X9gW2RYKWKS56be2U2zvEgX8P_cgHJEgCwT2JnpytC4EXu0AfEgnEoAbn2y29w3zvX3w2k-_Pw/s800/elbrioso436.JPG", "comment_count": 0 }, { "title": "monopatín", "url": "https://cocktailvirgin.blogspot.com/2011/11/monopatin.html", "published": "2011-11-02T16:22:00.003-04:00", "updated": "2017-08-16T15:18:01.271-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro", "mezcal", "sherry" ], "ingredients": [ "1 oz Lustau Fino Sherry", "1 oz Rabarbaro Zucca Amaro" ], "instructions": "Stir with ice and strain into a rocks glass that was rinsed with mezcal and contains a large ice cube. Garnish the ice cube with a pinch of fleur del sel (sea salt).", "body_text": "1 oz Lustau Fino Sherry\n1 oz Rabarbaro Zucca Amaro\nStir with ice and strain into a rocks glass that was rinsed with mezcal and contains a large ice cube. Garnish the ice cube with a pinch of fleur del sel (sea salt).\nTwo Tuesdays ago, Andrea and I ventured down to Craigie on Main where Ted Gallagher and Jared Sadoian were tending bar. For my first drink, I requested the Monopatín from Jared, and I also asked for an explanation about the name as monopatín translates from Spanish into \"skateboard.\" I assumed that it was bartender John Mayer's drink for his Texas roots often include a bit of Tex-Mex culture and Spanish vocabulary. Alas, I was wrong and Jared referred me to Ted who had created the drink. Ted denied having a skateboarding past or present; instead, he was inspired by Evan Harrison's\nPeralta\nnamed after famous skater Stacy Peralta. Moreover, he was also influenced by John Gertsen's Moto Guzzi both in its vehicular theme and in its equal parts format (equal parts Booker's Bourbon and Punt e Mes stirred with ice and strained into a rocks glass).\nThe Monopatín began with a smokey nose from the mezcal rinse and a dark herbal aroma from the Zucca. The sherry offered grape notes on the sip that were sweetened by the amaro's sugar content, and the Zucca's herbal quotient appeared on the swallow. When the salt melted the ice and dripped into the drink, the Monopatín got sweeter for the salt reduced the perception of bitterness. Since it was placed on top of the ice, there was a delay such that the first few sips were different from perhaps the last two thirds of the drink. Overall, the Monopatín seemed like it would make a wonderful aperitif which was Ted's intention in crafting the recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfGl52DUHRYWdb-ITy2DZxc-OhClnC0Bi6sFm3_MChXWCIBImLd9FTd1o8GfzbKOm1d5_nCj65n38i9HPYB0rd_LlmpyUNq7vABHkxZJZARvxrYJjUYmjl_yU14PF2ZSuxu4LDfEYtwg/s320/monopatin437.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfGl52DUHRYWdb-ITy2DZxc-OhClnC0Bi6sFm3_MChXWCIBImLd9FTd1o8GfzbKOm1d5_nCj65n38i9HPYB0rd_LlmpyUNq7vABHkxZJZARvxrYJjUYmjl_yU14PF2ZSuxu4LDfEYtwg/s800/monopatin437.JPG", "comment_count": 0 }, { "title": "juan bautista", "url": "https://cocktailvirgin.blogspot.com/2011/11/juan-bautista.html", "published": "2011-11-02T17:26:00.003-04:00", "updated": "2017-08-16T15:17:09.162-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jared Sadoian", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "aperol", "bitters (aromatic)", "cynar", "pisco", "sherry" ], "ingredients": [ "1 oz Macchu Pisco", "1 oz Aperol", "1/2 oz Cynar", "1/2 oz Lustau Dry Oloroso Sherry", "2 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist.", "body_text": "1 oz Macchu Pisco\n1 oz Aperol\n1/2 oz Cynar\n1/2 oz Lustau Dry Oloroso Sherry\n2 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist.\nFor my second drink at Craigie on Main, I asked bartender Jared Sadoian if he had any drinks that he was working on. The one that he made for me was the Juan Bautista named after an Italian 16th century sailor and explorer Giovanni Battista Pastene who served under the Spanish crown. Pastene was hired to explore the eastern side of Central and South America, and he later served under Francisco Pizarro in Peru. To capture this bit of multinational history, Jared incorporated a Peruvian spirit, pisco, a Spanish wine, sherry, and Italian liqueurs, Aperol and Cynar.\nJared described the Juan Bautista as a loose spin on the Negroni. The drink began with an orange oil aroma over a fruity herbalness that seeped through. The sip presented a sweet grape flavor that combined well with the Aperol and pisco, and the swallow showcased the Cynar's bitterness and the sherry's nuttiness. As the ice melted, the Juan Bautista trended towards being more sherry forward on the sip; similarly, on the swallow, the bitter's cinnamon notes began to appear and the Cynar flavors became more pronounced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHztivi0Zw1guNE_xrWA75uBN6Yh9E2HZzCfKD700Er-q1tGXAIdPaMMftO5tsw-bssGzzWhF-n7oVO5utgWwYtQZ91JFrmsZ9wIrTsVk-_PVbDomgADzuT4eMBqJsj4Y47MeOEwOQFM/s320/Juan_Bautista_Pastene.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMJ6m5zn-7CTahZb5-B3ommS_BWiPmePtVMhJLPjP86zVmSW0NVPSyrgP9d0v6dPs76zam5zgmxzrUfz6Y6Dnx06ZkE28QThfQw8zwf8FRVPXsnlcHKxmeQsnU4Uox6JL30YhhZChIhk/s320/juanbautista438.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHztivi0Zw1guNE_xrWA75uBN6Yh9E2HZzCfKD700Er-q1tGXAIdPaMMftO5tsw-bssGzzWhF-n7oVO5utgWwYtQZ91JFrmsZ9wIrTsVk-_PVbDomgADzuT4eMBqJsj4Y47MeOEwOQFM/s800/Juan_Bautista_Pastene.jpg", "comment_count": 0 }, { "title": "paddington", "url": "https://cocktailvirgin.blogspot.com/2011/11/paddington.html", "published": "2011-11-03T15:00:00.004-04:00", "updated": "2017-08-16T15:16:03.520-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "David Slope", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "absinthe", "grapefruit juice", "lemon juice", "lillet", "rum (white)" ], "ingredients": [ "1 1/2 oz Banks 5 Island Rum (El Dorado 3 Year)", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1 barspoon Orange Marmalade" ], "instructions": "Shake with ice and double strained into an absinthe-rinsed (Kübler) coupe. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Banks 5 Island Rum (El Dorado 3 Year)\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1 barspoon Orange Marmalade\nShake with ice and double strained into an absinthe-rinsed (Kübler) coupe. Garnish with a grapefruit twist.\nOn Wednesday last week, I opened up the new\nPDT Cocktail Book\nand selected the Paddington as the night's libation. The recipe was created by David Slope in Fall of 2008 after spending a bit of time mixing drinks under one of PDT's decorations, a taxidermied black bear of that name. I think I was drawn in by the marmalade and convinced by the absinthe rinse.\nThe Paddington proffered an absinthe, grapefruit, and lemon aroma that led into a complex citrus flavor on the sip. The swallow began with the rum and ended with light absinthe and marmalade notes, and the swallow ended a little tarter than the sip began. The marmalade in conjunction with the other ingredients came across almost as a Cointreau-like note, and thus, the Paddington had a\nCorpse Reviver #2\nfeel to it (albeit one that was more tart and citrussy and less botanically driven).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_bqKUauHaaO1cQwbAvX4nSz9Wd6gLPDCPUXpnt953qEqvckNCI3Dpm33gVuLXwNppK_IhfLOPUD4n3QKAnaCeh246t_Hg8qlyNrD3J7sxcYfelH-DpnIa6PaOXznVrQylm5XoXUqUYk/s320/paddington439.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_bqKUauHaaO1cQwbAvX4nSz9Wd6gLPDCPUXpnt953qEqvckNCI3Dpm33gVuLXwNppK_IhfLOPUD4n3QKAnaCeh246t_Hg8qlyNrD3J7sxcYfelH-DpnIa6PaOXznVrQylm5XoXUqUYk/s800/paddington439.jpg", "comment_count": 2 }, { "title": "whirlpool julep", "url": "https://cocktailvirgin.blogspot.com/2011/11/whirlpool-julep.html", "published": "2011-11-03T15:42:00.003-04:00", "updated": "2017-08-16T15:14:49.659-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "benedictine", "rum", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye (1 1/2 oz Rittenhouse 100)", "2 dash Bacardi (1/4 oz JM Rhum Gold)", "2 dash Benedictine (1/4 oz)", "1 tsp Anisette (1/6 oz Arak Razzouk)", "5 sprig Mint" ], "instructions": null, "body_text": "1 jigger Rye (1 1/2 oz Rittenhouse 100)\n2 dash Bacardi (1/4 oz JM Rhum Gold)\n2 dash Benedictine (1/4 oz)\n1 tsp Anisette (1/6 oz Arak Razzouk)\n5 sprig Mint\nLightly muddle the mint at the bottom of a Julep cup, add rest of ingredients and crushed ice, and stir until the cup is frosted. I garnished with additional mint sprigs and added a straw.\nLast Friday, as I was flipping through our copy of\nPioneers of Mixing at Elite Bars: 1903-1933\n, I spotted a Julep recipe that we had not tried before. It seemed like the perfect opportunity to get in another mint drink in case the impending snow storm killed off our mint patch and turned it into Tom & Jerry season. The fact that the Julep was rye based reminded me of a line I read in Richard Harwell's\nMint Julep\nbook; there he quoted a Kentucky humorist, Irvin S. Cobb, who said, \"Any guy who'd put rye in a mint julep and crush the leaves would put scorpions in a baby's bed.\" Well, I am a Northerner and rye seemed like a legitimate spirit to use here; moreover, I was curious as to how the Benedictine and anisette flavors would play with the mint's.\nWhile a mint garnish was not specified in the recipe (only muddled mint), it did add a wonderfully robust aromatic component. The sip presented the malt and barrel notes of the whiskey, and the swallow contained a lot of herbal flavors from the anisette that was complemented by the Benedictine and mint. Since there was not very much sugar in the drink to soften the spirit's heat (and less than intended since I used a dry arak instead of an sweet anise liqueur), a less aggressive rye than 100 proof Rittenhouse would have aided this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WoN6VvSxqU0l4nRVZ_o_xImibcr-K48Tw2xJUjOL6LCiPReZlA4NYQ_vuh2fnfTvz1193iV3QjajaR4XjBDpJix-ZnlpzPeEt1ZUbVr7rhnBnIIjtY_EXvP0crzG5fkh_QzeBXQNQ3c/s320/whirlpool440.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WoN6VvSxqU0l4nRVZ_o_xImibcr-K48Tw2xJUjOL6LCiPReZlA4NYQ_vuh2fnfTvz1193iV3QjajaR4XjBDpJix-ZnlpzPeEt1ZUbVr7rhnBnIIjtY_EXvP0crzG5fkh_QzeBXQNQ3c/s800/whirlpool440.jpg", "comment_count": 0 }, { "title": "little red lion", "url": "https://cocktailvirgin.blogspot.com/2011/11/little-red-lion.html", "published": "2011-11-04T15:44:00.003-04:00", "updated": "2017-08-16T15:13:19.251-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Ezra Star", "source": "Drink", "year": 2011 }, "categories": [ "bitters (Angostura)", "lemon juice", "raspberry syrup", "rum" ], "ingredients": [ "1/2 oz Raspberry Purée", "1 oz Simple Syrup 1:1 (Jaggery Syrup)", "3/4 oz Amber Rum (Appleton V/X)", "3/4 oz Lemon Juice", "3/4 oz Angostura Bitters" ], "instructions": "Shake with ice and strain.", "body_text": "1/2 oz Raspberry Purée\n1 oz Simple Syrup 1:1 (Jaggery Syrup)\n3/4 oz Amber Rum (Appleton V/X)\n3/4 oz Lemon Juice\n3/4 oz Angostura Bitters\nShake with ice and strain.\nAfter the Whirlpool Julep, I decided to make one of the Angostura 2011 Competition recipes that had me intrigued. Local hero Ezra Star of Drink was amongst the seven finalists, and one of her two cocktails was called the Little Red Lion. The drink was not a variation of the\nRed\nLion\nitself, but it appeared to be more of a variation on Jerry Thomas' White Lion from 1862:\nWhite Lion\n• 1 tsp Sugar\n• Juice of 1/2 Lime (include rind in mixing glass)\n• 1 wineglass Santa Cruz Rum (2 oz)\n• 1 tsp Curaçao\n• 1 tsp Raspberry Syrup\nMix well, chill with shaved ice, and garnish with berries in season.\nDespite the raspberry making Ezra's drink red to begin with, the addition of a healthy slug of Angostura surely intensified things.\nThe Little Red Lion began with raspberry and cherry notes from the purée and Angostura Bitters, respectively. The tart sip offered up raspberry, lemon, and rum flavors, and the dry swallow contained a bounty of spice notes including cinnamon and clove from the bitters with perhaps a lingering raspberry flavor on the otherwise clean finish. Despite the ounce of simple syrup, the Little Red Lion was more on the tart and dry side. Overall, the drink was pleasantly quirky and balanced, and the raspberry took the drink away from being dominated by the Angostura.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHyXZxZmhVdJfFH9U4_WYDayeSVEgYFK9qA5q5YuJ1az5TV26iusD-FpYfKWAuj2I4XpANoDM8YOtK87SqPCWTePDfJZY-nHlg18gfOE5pGvj3eJTL1vlmtWLq2FQXUnPOQmS_JQwLBWM/s320/littlered441.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHyXZxZmhVdJfFH9U4_WYDayeSVEgYFK9qA5q5YuJ1az5TV26iusD-FpYfKWAuj2I4XpANoDM8YOtK87SqPCWTePDfJZY-nHlg18gfOE5pGvj3eJTL1vlmtWLq2FQXUnPOQmS_JQwLBWM/s800/littlered441.jpg", "comment_count": 0 }, { "title": "tobago & jerry", "url": "https://cocktailvirgin.blogspot.com/2011/11/tobago-jerry_04.html", "published": "2011-11-04T16:48:00.004-04:00", "updated": "2017-08-16T15:12:08.373-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*hot", "*original", "bitters (Angostura)", "cream", "egg" ], "ingredients": [ "1 oz Tom & Jerry Batter (*)", "1 oz Angostura Bitters", "2 oz Hot Milk" ], "instructions": "Stir to mix in a pre-warmed small mug and garnish with freshly grated nutmeg.", "body_text": "1 oz Tom & Jerry Batter (*)\n1 oz Angostura Bitters\n2 oz Hot Milk\nStir to mix in a pre-warmed small mug and garnish with freshly grated nutmeg.\n(*) For instructions on how to prepare the batter, see this\npost\n.\nWith Saturday's nor'easter, we were greeted with our first snowfall of the year. And the first snow fall always marks the beginning of Tom & Jerry season albeit a month or more earlier than expected. One of the ideas I had been toying around with after trying the\nCynar & Jerry\nand the\nFernet & Jerry\nwas pushing the envelop by making an Angostura Bitters-laden one. I opted for the Tobago & Jerry name instead of the Trinidad reference for it had a more similar sound to the original.\nThe Tobago & Jerry had a bounty of spice notes on the nose including nutmeg, clove, and allspice. The sip was sweet, creamy, rich, and spicy, and the swallow was replete with cinnamon, clove, and allspice notes along with a pleasant bitterness. Indeed, the Angostura worked rather well to complement and bolster the Tom & Jerry batter's winter spices. While the warmth of the drink intensified the flavors, the egg and milk functioned to really soften the balance and maintain it in the delicious zone.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZ6mHlndBnMv4sM8EPyhu1mvqC14lV3iI0YV_tH-ROCfQ1NTAk7citbvLX3bx0ALHcpI3A2qTjlqdkw4CQ68eBa8aGqY6KQyQH82XFrJpEWTLMQHecqgZL2cUHEqNy0PmNuI2bgmrioQ/s320/angotomjerry442.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZ6mHlndBnMv4sM8EPyhu1mvqC14lV3iI0YV_tH-ROCfQ1NTAk7citbvLX3bx0ALHcpI3A2qTjlqdkw4CQ68eBa8aGqY6KQyQH82XFrJpEWTLMQHecqgZL2cUHEqNy0PmNuI2bgmrioQ/s800/angotomjerry442.jpg", "comment_count": 0 }, { "title": "forty eight", "url": "https://cocktailvirgin.blogspot.com/2011/11/forty-eight.html", "published": "2011-11-06T18:03:00.003-05:00", "updated": "2017-08-16T15:10:49.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bart Nutt", "source": "UKBG Guide to Drinks", "year": 1948 }, "categories": [ "apricot liqueur", "curacao", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Apricot Brandy (Rothman & Winter)", "1/2 oz Orange Curaçao (Senior Curaçao)", "1 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. I garnished with a lemon twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Apricot Brandy (Rothman & Winter)\n1/2 oz Orange Curaçao (Senior Curaçao)\n1 oz Lemon Juice\nShake with ice and strain into a cocktail glass. I garnished with a lemon twist.\nFor a nightcap last Sunday, I found the Forty Eight in the\nBig Bartender's Book\n. The book's curators discovered it in the\nUKBG Guide to Drinks\nfrom 1953 and provided the history that it was created by Bart Nutt in 1948. The recipe reminded me of a gin and lemon instead of rum and lime\nPeriodista\nso I was a bit intrigued.\nThe Forty Eight began with a lemony and gin aroma that proceeded into a slightly tart citrussy sip. The swallow showcased the apricot flavors along with additional lemon notes, and the drink finished with the gin and vermouth botanicals. Over time, the flavor balance became more lemony and herbal as the drink warmed up. With the dry vermouth, the Forty Eight reminded me more of a cross between a\nClaridge\nand a\nDarb\ninstead of variation on the Periodista.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFznEXRGGQVeB-p1Jw67Hbr4dgn07u73NCoH9adkt-qqvYHS5tzweEkfFZf6JFRoqohFqLIx1V87fBJPI6muRYeUMKLzfGHxySoqY7NgTaOvSM-NtpB8aaS55ZwqXNMYvrfoqH-Y1Gm0/s320/fortyeight443.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFznEXRGGQVeB-p1Jw67Hbr4dgn07u73NCoH9adkt-qqvYHS5tzweEkfFZf6JFRoqohFqLIx1V87fBJPI6muRYeUMKLzfGHxySoqY7NgTaOvSM-NtpB8aaS55ZwqXNMYvrfoqH-Y1Gm0/s800/fortyeight443.JPG", "comment_count": 0 }, { "title": "north atlantic", "url": "https://cocktailvirgin.blogspot.com/2011/11/north-atlantic.html", "published": "2011-11-07T16:09:00.003-05:00", "updated": "2017-08-16T15:09:59.569-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Dan Greenbaum", "source": "the Beagle", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "calvados", "madeira" ], "ingredients": [ "1 1/2 oz Calvados (Morin Selection)", "3/4 oz Madeira (Blandy's 5 Year Old Verdelho)", "1/2 oz Benedictine", "1/4 oz Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an apple peel and freshly grated nutmeg.", "body_text": "1 1/2 oz Calvados (Morin Selection)\n3/4 oz Madeira (Blandy's 5 Year Old Verdelho)\n1/2 oz Benedictine\n1/4 oz Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with an apple peel and freshly grated nutmeg.\nFor our first cocktail last Monday night, I read off a few recipes from the most recent issue of\nImbibe Magazine\n. From that group, the North Atlantic appealed most to Andrea. The drink was created by Dan Greenbaum from the Beagle in Manhattan. Dan paired up apples and spice with a sweet acidic boost from the Madeira for a delightful Fall recipe.\nThe North Atlantic presented apple aromas from the apple brandy and the peel garnish that were spiced by the nutmeg and Angostura Bitters. The apple continued on in the sip where it mingled with the Madeira's grape flavor, and the swallow was rather herbal from the Benedictine and Angostura notes. The Angostura Bitters worked rather well with the sharp notes from the Madeira, and of course the Benedictine complemented the apple brandy as it did in the\nPlainfield Swing\n,\nHoneymoon Cocktail\n,\nHayride\n, and other drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3MKr8byoCSc3l6Cy_85hKWkYwMWUjMOignD50xz3f-77oJ4l5u47hWTZ44CHWleKFLmXF2y_lRdeVvCOmJX27MqCGoR_H6dN0HmL6vLFHRAZIGaX00rIYJRtcuFby83Nek9MDo3qagQ/s320/northatlantic445.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3MKr8byoCSc3l6Cy_85hKWkYwMWUjMOignD50xz3f-77oJ4l5u47hWTZ44CHWleKFLmXF2y_lRdeVvCOmJX27MqCGoR_H6dN0HmL6vLFHRAZIGaX00rIYJRtcuFby83Nek9MDo3qagQ/s800/northatlantic445.JPG", "comment_count": 0 }, { "title": "embassy club", "url": "https://cocktailvirgin.blogspot.com/2011/11/embassy-club.html", "published": "2011-11-07T17:05:00.005-05:00", "updated": "2017-08-16T15:08:30.206-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "cognac", "cointreau", "lime juice", "rum" ], "ingredients": [ "1/4 jigger Cognac (1/2 oz Courvoisier VS)", "1/4 jigger Rum (1/2 oz Plantation Panama 2007)", "1/4 jigger Cointreau (1/2 oz)", "1/4 jigger Lime Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1/4 jigger Cognac (1/2 oz Courvoisier VS)\n1/4 jigger Rum (1/2 oz Plantation Panama 2007)\n1/4 jigger Cointreau (1/2 oz)\n1/4 jigger Lime Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nOur second drink last Monday was the Embassy Club from Boothby's 1934\nWorld Drinks And How To Mix Them\n. The recipe seemed rather intriguing for I had not heard of the name before; then it struck me that it was a\nBetween the Sheets\nwith lime instead of lemon juice (note: the original Between the Sheets called for a dash of lemon juice, but it is usually made as a more modern equal parts drink). A while back I wrote about a bunch of equal parts recipes that were variations on the\nHoop La\nsuch as the Between the Sheets, and I was curious as to what a change in the citrus would do.\nThe aroma of the lemon twist and funky Panamanian rum set the tone for the Embassy Club. The citrussy sip showcased the lime and Cointreau, and the swallow brought forth a smooth Cognac flavor that blended well with the rum; moreover, the swallow ended a little tarter than the sip started. Andrea commented that she remembered the Between the Sheets being somewhat unremarkable, but the way the lime shaped the drink made this one quite notable. I had to agree that the lime added a lot more depth of flavor to the drink. Similarly, the\nDover\n, a lime-laden Corpse Reviver #2 sans absinthe, brought the gin out differently than lemon. In addition, I found it interesting how the lemon in the Between the Sheets accented the Cognac more, while the lime here highlighted the rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaiZ5nuy4T9OaE9dfo8rEucvmtezYBwtWA9mjdvAboD9Fy23eMMRhOmtsCj6nwd_Iw8IWpuCDBHBWIYeEpvLS9kJwyeMsvxv0zMPnB7E9bfibNh2u-zRYdYUSLIY9O2-zV1Y21eUB3X3Y/s320/embassy446.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaiZ5nuy4T9OaE9dfo8rEucvmtezYBwtWA9mjdvAboD9Fy23eMMRhOmtsCj6nwd_Iw8IWpuCDBHBWIYeEpvLS9kJwyeMsvxv0zMPnB7E9bfibNh2u-zRYdYUSLIY9O2-zV1Y21eUB3X3Y/s800/embassy446.JPG", "comment_count": 0 }, { "title": "backyard sour", "url": "https://cocktailvirgin.blogspot.com/2011/11/backyard-sour.html", "published": "2011-11-08T15:19:00.003-05:00", "updated": "2017-08-16T15:07:56.808-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Paul Manzelli and Kai Gagnon", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "amaro", "applejack", "apricot liqueur", "brandy", "egg white", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Applejack", "3/4 oz Peach-infused Brandy", "3/4 oz Lemon Juice", "1/4 oz Amaro Meletti", "1/4 oz Simple Syrup", "1/8 oz Rothman & Winter Orchard Apricot", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Double strain into a rocks glass containing 3 ice cubes. Garnish with freshly grated cinnamon.", "body_text": "1 oz Applejack\n3/4 oz Peach-infused Brandy\n3/4 oz Lemon Juice\n1/4 oz Amaro Meletti\n1/4 oz Simple Syrup\n1/8 oz Rothman & Winter Orchard Apricot\n1 Egg White\nShake once without ice and once with ice. Double strain into a rocks glass containing 3 ice cubes. Garnish with freshly grated cinnamon.\nLast Tuesday, Andrea and I stopped into Bergamot for a nightcap. For a drink, I asked bartender Paul Manzelli for the Backyard Sour that recently appeared on the menu. Paul explained that in his backyard growing up near Harvard Square and in bartender Kai Gagnon's old backyard in rural Connecticut, both had an apple and a peach tree each. In mixing these two fruit elements together, the Backyard Sour was born.\nThe Backyard Sour greeted me with an apple and cinnamon aroma, and the apple continued on into the sip where it mingled with the lemon. The swallow presented the peach flavors bolstered by the apricot liqueur and supplemented with a light complement of Meletti's herbal notes. With the peach and lemon flavors and the egg white smoothness, the Backyard Sour reminded me a lot of the\nPerfect Lady\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNTd4xs39N16V5NfRYi37McIoRg-0OeRTAIJLXxq3969C0AZMaIN1GJp2E00JtoGLDYhHl5E9JzPII7Qrn9GvAGllCstX0F9ubEfuuiKbMgfMlzKmOtn3wWjohWR6iPctYEQc4sE2pkA/s320/backyardsour447.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNTd4xs39N16V5NfRYi37McIoRg-0OeRTAIJLXxq3969C0AZMaIN1GJp2E00JtoGLDYhHl5E9JzPII7Qrn9GvAGllCstX0F9ubEfuuiKbMgfMlzKmOtn3wWjohWR6iPctYEQc4sE2pkA/s800/backyardsour447.JPG", "comment_count": 0 }, { "title": "board of directors", "url": "https://cocktailvirgin.blogspot.com/2011/11/board-of-directors.html", "published": "2011-11-08T16:24:00.003-05:00", "updated": "2017-08-16T15:06:16.734-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Sable", "year": 2011 }, "categories": [ "chartreuse (green)", "honey", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Noilly Prat Dry Vermouth", "1/2 oz Lemon Juice", "1/2 oz Green Chartreuse", "1/4 oz Honey Syrup (2:1)" ], "instructions": "Shake with ice and strain into a cocktail coupe. I added a lemon twist.", "body_text": "1 1/2 oz Noilly Prat Dry Vermouth\n1/2 oz Lemon Juice\n1/2 oz Green Chartreuse\n1/4 oz Honey Syrup (2:1)\nShake with ice and strain into a cocktail coupe. I added a lemon twist.\nFor an aperitif as dinner was in the oven, I decided to make a recipe I had spotted in\nTastingTable\n's drink feature, namely the Board of Directors. The drink was created at Sable in Chicago and appeared on their spring and summer 2011 menus. With the majority of the drink being dry vermouth, it seemed like a good before dinner drink. The lemon twist garnish I added to the recipe offered up aromas that prepared the mouth for the honey and lemon sip. The swallow was sometimes dry vermouth followed by the Green Chartreuse, and other times these two ingredients seemed to merge into a cohesive flavor combination. Overall, the Board of Directors proved to be rather light and easy to drink, but perhaps it was a touch too sweet to be the quintessential aperitif. Andrea commented that the drink would make a good introduction to Green Chartreuse since the lower proof and the honey's softening effect made the balance rather gentle. Lastly, the lemon, honey, and herbal combination reminded me a little of Eastern Standard's\nMetamorphosis\nalbeit with different herbal and spice elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeKaUOlwnauJ8donoMs5GUmoILkdP9vLLwGtrMb0pSJwHipXUnsk6hhJN8FZCYBF9-TE4lecPVxN7cyYFV5P0pAKQ6rkA-rVwOIW5otIhyphenhyphen4GGVaBE-iqKIjQBspCd4znpMXfoa_60YvA/s320/boarddirectors451.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeKaUOlwnauJ8donoMs5GUmoILkdP9vLLwGtrMb0pSJwHipXUnsk6hhJN8FZCYBF9-TE4lecPVxN7cyYFV5P0pAKQ6rkA-rVwOIW5otIhyphenhyphen4GGVaBE-iqKIjQBspCd4znpMXfoa_60YvA/s800/boarddirectors451.JPG", "comment_count": 0 }, { "title": ":: four boston bars to open soon ::", "url": "https://cocktailvirgin.blogspot.com/2011/11/four-boston-bars-to-open-soon.html", "published": "2011-11-09T12:25:00.011-05:00", "updated": "2017-08-16T12:07:22.312-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*bar review" ], "ingredients": [], "instructions": null, "body_text": "There is a lot of news and rumor brewing about 4 cocktail bars that are opening in the next few months in Boston, Cambridge, and Somerville. While some of this information is based on firsthand knowledge from the people involved, some of it is hearsay from Chowhound, Facebook, Twitter, or other. So take it with a grain of salt since I will abstain from fact checking and will confirm it all when I am drinking at their bars once they open.\nHawthorne\n, 500 Commonwealth Ave, Boston, Kenmore Square\nWith Eastern Standard's\nJackson Cannon\n's recent bar program at Island Creek Oyster Bar still warm, he will be heading up a new bar located at the old Foundation Lounge space within the same Hotel Commonwealth building (long live the Rathskeller's liquor license!). With ICOB's focus being more about the food than the drink, the new Hawthorne has the opposite approach. Jackson has assembled what sounds like an all-star cast of characters to tend the bar including\nScott Marshall\n(ex-Drink),\nNicole Lebedevitch\n(ex-Eastern Standard),\nRyan Lotz\n(ex-Lineage),\nRyan McGrale\n(ex-FlatironNYC and No. 9 Park), and a bartender from Manhattan's\nDeath & Co.\nAlso, the general manager is purported to be\nMatthew Schrage\nwho used to bartend at No. 9 Park before moving on to Menton.\nBackbar\n, 9 Sanborn Court, Somerville, Union Square\nWhen\nJourneyman\nrestaurant opened around a year ago, they garnered a lot of press about the quality, creativeness, and presentation of their food. When we finally made it there for dinner, manager and co-owner Meg Grady-Troia spoke to us about how when they renewed their lease, the landlord forced them to take on the space behind the restaurant that previously housed offices with a separate entrance. Her idea was to open an adjoining bar to the restaurant that matched the same level of quality and presentation, and she picked our brains for possible bar managers. Meg's eventual score was\nSam Treadway\nwho left Drink to start and manage a hotel's bar program in Hawaii for a year. When we went to Journeyman the next time, Meg gave us a tour of the bar space mid-build out. The bar itself looked like it would seat 9 or 10 people, and the plan was to do bartender cart service at the tables along the wall. Food offerings at the bar would be less formal than the 3, 5, and 7 course dinners at the restaurant proper. I recently spoke with Sam, and he mentioned that\nBryn Tattan\nof Drink and\nJ.B. Bernstein\nof the Middlesex Lounge will be two of the four other bartenders at Backbar.\nHair of the Dog\n, 520 Columbus Avenue, Boston, South End\nThis bar located below Jae's is slated to open in mid-December under the direction of\nRan Duan\n. I met Ran at Tales of the Cocktail this summer and got a sense of his cocktail taste when I toured some of the Barroom Brawl event with him. Ran has built up the bar program at\nSichuan Garden II\nin Woburn from standard Chinese restaurant drinks to an impressive menu of classics cocktails as well as variations on old drinks like a beer-lightened Ramos Gin Fizz and new drinks like\nBeta Cocktails\nGunshop Fizz. Given the Sichuan Garden's beer list, I am expecting decent hopsworthy offerings as well.\nBrick & Mortar\n, 569 Massachusetts Avenue, Cambridge, Central Square.\nTaking over the Enormous Room's space will be\nPatrick Sullivan\n's new project that I heard was called Brick & Mortar. Patrick is best known for founding the legendary B-Side Lounge before moving on to develop the cocktail program for the Legal Sea Food chain. The only gossip I garnered was that\nEvan Harrison\nmay be tending bar there; Evan recently left Deep Ellum to seek work on the other side of the river, and Andrea and I had guessed that this would be one of his options. Previous to Deep Ellum, we grew to love Evan's work at the Independent. The other bit of gossip I needed to confirm (two sources now) was that\nMisty Kalkofen\nof Drink, Green Street, and B-Side fame, will be leading the bar program there! Misty and Patrick used to work together back at the B-Side, so once again they are re-united. Apparently, the menu will focus on vermouth-based and other stirred drinks with less focus on citrus. Definitely this bar will be a welcome addition to the area and will help to solidify Central Square as a cocktail destination along with Green Street, Craigie on Main, and Rendezvous.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "statesman", "url": "https://cocktailvirgin.blogspot.com/2011/11/statesman.html", "published": "2011-11-09T16:11:00.003-05:00", "updated": "2017-08-16T12:06:19.094-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Bourbon and Branch", "year": 2008 }, "categories": [ "bitters (orange)", "chartreuse (green)", "gin", "pear liqueur" ], "ingredients": [ "2 oz Beefeater 24 Gin", "1/2 oz Rothman & Winter Orchard Pear", "1 barspoon (1/8 oz) Green Chartreuse", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe glass. Garnish with a lemon twist.", "body_text": "2 oz Beefeater 24 Gin\n1/2 oz Rothman & Winter Orchard Pear\n1 barspoon (1/8 oz) Green Chartreuse\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail coupe glass. Garnish with a lemon twist.\nWhile flipping through the\nPDT Cocktail Book\nafter dinner last Wednesday, I spotted a drink that I had been curious about since Spring of 2009. The drink was the Statesman that appeared on the Bourbon and Branch cocktail menu, and I discovered it via Google while searching for other things to do with our Rothman & Winter Orchard Pear Liqueur besides the\nPrickly Pear\nand a few other drinks. I went so far as to write Bourbon and Branch for the recipe, but alas, they ignored my request. But thanks to Jim Meehan, this recipe created by Erick Castro in 2008 was made available to the public. I was wrong in my first estimation of a 2:1/2:1/2 ratio for the Green Chartreuse here is more of an accent than a major component.\nThe lemon oils from the twist began the drink and prepared the mouth for the fruity sip of orange and pear flavors. Next, the swallow featured the gin's and Green Chartreuse's herbal notes. Together, the pear and Chartreuse almost worked like a vermouth to shape the gin-heavy drink into something akin to a Martini. Andrea commented that the Statesman was a good showcase for the Beefeater 24 for the components accentuated the gin's floral notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik15ryzrjQvaGbOtvxhGGji7LL6ZrKcUv1CJxF1Uu3FwqFZQySBm7pLzhADyoj2hcl4uP9samzihhvesoAoCI6ThBzOhrnnj7CAag0oJhgjCQcxPuKLYO_ew2S1dbfR4CgkyV4lpEaJYU/s320/statesman453.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik15ryzrjQvaGbOtvxhGGji7LL6ZrKcUv1CJxF1Uu3FwqFZQySBm7pLzhADyoj2hcl4uP9samzihhvesoAoCI6ThBzOhrnnj7CAag0oJhgjCQcxPuKLYO_ew2S1dbfR4CgkyV4lpEaJYU/s800/statesman453.JPG", "comment_count": 0 }, { "title": "mind the gap", "url": "https://cocktailvirgin.blogspot.com/2011/11/mind-gap.html", "published": "2011-11-09T19:45:00.003-05:00", "updated": "2017-08-16T12:05:33.720-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "*spiritsreview", "bitters (Angostura)", "gin", "grapefruit juice", "simple syrup", "simple syrup (other)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz No. 3 Gin", "3/4 oz Grapefruit Juice", "3/4 oz Martini & Rossi Sweet Vermouth", "1/2 oz Cardamom Syrup", "1/4 oz Simple Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe glass.", "body_text": "1 1/2 oz No. 3 Gin\n3/4 oz Grapefruit Juice\n3/4 oz Martini & Rossi Sweet Vermouth\n1/2 oz Cardamom Syrup\n1/4 oz Simple Syrup\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe glass.\nLast Thursday, I attended the No. 3 Gin release party at Eastern Standard. After having one of the three cocktails, the Mind the Gap which I will discuss in a moment, I had a chance to speak with Dennis Carr, the VP of Sales from Anchor Distilling, and Gregory Fitch, the local rep from Preiss Imports. While discussing the gin which they represent and distribute, they acquired me a tasting sample in addition to describing the gin's genesis.\nThe botanicals in the gin are described as three fruits, three spices. The fruits are juniper, orange peel, and grapefruit peel, and the spices are coriander, angelica root, and cardamom. While there is a lot of implication that the recipe is stripped down and simplified, it is nowhere as minimalistic as Death's Door Gin which in juniper, coriander, and fennel seeds, but less than say Beefeater which has 9. From the first whiff of No. 3, there is no mistaking that this is a gin. In crafting the spirit, the distillers did not shy away from juniper like many of the newer gins on the market like New Amsterdam. One of the other notes that came across rather robustly was a delightful grapefruit peel that was stronger than the orange peel one; indeed, the grapefruit here was much more intense than in Beefeater 24. The coriander notes helped to supplement the citrus flavors and also donated peppery notes that worked well with the cardamom. Angelica root is the 6th ingredient, and this earthy note has always been difficult for me to pick out; it has been described as a botanical which functions to tie the others together. I am not sure which of the six ingredients reminded me a lot of Bombay Sapphire, but it was the lingering herbal clean note; it is a note that I associate more with Gin & Tonics than cocktails for some reason.\nThe name No. 3 has a lot of symbolism for the brand. The easy answers are the 3 fruits and the 3 spices, the event was held on the 3rd of the month, and the 3 drink cocktail list. The gin was created for Berry Bros. and Rudd who are London's oldest wine and spirits merchant with 3 centuries of experience (actually 313 years). The real No. 3 relates to their address on St. James's Street in London. The gin itself is not made in the UK, but in Schiedam, Holland, where they make it to Berry Bros. and Rudd's specifications on pot stills. So far I have seen the gin in a few liquor stores around town including Ball Square Liquors in Somerville and Marty's in Newtonville for $40 per 750mL.\nThe first cocktail I tried was the Mind the Gap that bartender Kevin Martin made for me. The drink's name pays tribute to the merchant's London address through a reference to their subway system's warning. The recipe was crafted to accent the gin's grapefruit and cardamom notes. With no twist garnish, the Mind the Gap's aroma was strikingly juniper forward. The sip offered the grapefruit and the sweet vermouth's grape flavors, and the swallow presented the gin's juniper, the syrup's cardamom, and the Angostura's spices. Of all the combinations, I was most impressed at how well the grapefruit and cardamom flavors interacted here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPApXypZXYP338Vod5FiHTSg5UzMsGcjtchnaUuerapxpZPXDCqXhlkJyCVlC2bwbhygJOm92MoK3nwDHStZFGixniI_HYRNY7bQ0xOLd9rqUYOwlBTmTyR5E7G72ltIwXp67qv1NXxA/s320/mindthegap454.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPApXypZXYP338Vod5FiHTSg5UzMsGcjtchnaUuerapxpZPXDCqXhlkJyCVlC2bwbhygJOm92MoK3nwDHStZFGixniI_HYRNY7bQ0xOLd9rqUYOwlBTmTyR5E7G72ltIwXp67qv1NXxA/s800/mindthegap454.JPG", "comment_count": 1 }, { "title": "the hunter", "url": "https://cocktailvirgin.blogspot.com/2011/11/hunter.html", "published": "2011-11-10T15:46:00.003-05:00", "updated": "2017-08-16T12:04:47.902-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "apple cider", "bitters (aromatic)", "lemon juice", "rum", "simple syrup (other)", "whiskey" ], "ingredients": [ "2 oz Sage-infused Santa Teresa Rum", "3/4 oz Honey-Bourbon-Lemon Syrup", "3/4 oz Sparkling Cider", "1/2 oz Clarified Apple Cider", "1 dash Willet 110 Rye", "1 dash Smoking Ban Bitters" ], "instructions": "Stir with ice and strain into a rocks glass flavored with cinnamon smoke and containing a large ice cube. Garnish the ice cube with mace, flower petals, and a small sage leaf.", "body_text": "2 oz Sage-infused Santa Teresa Rum\n3/4 oz Honey-Bourbon-Lemon Syrup\n3/4 oz Sparkling Cider\n1/2 oz Clarified Apple Cider\n1 dash Willet 110 Rye\n1 dash Smoking Ban Bitters\nStir with ice and strain into a rocks glass flavored with cinnamon smoke and containing a large ice cube. Garnish the ice cube with mace, flower petals, and a small sage leaf.\nAfter the crowded No. 3 Gin event at Eastern Standard, I decided to relax at the bar at Clio a few blocks away. One of the drinks that bartender Todd Maul wanted to show me was the Hunter where he strove to recreate a Fall afternoon in a glass. The last time he tried to capture a seasonal feel like this was in April with the\nSpring in the Afternoon\n. The similarities between the two drinks included a botanically infused rum. For the Spring drink, it was a fresh and clean fava bean leaf, and here it was an dark, earthy, and spiced sage leaf. Another was the smoke-flavored glass; for the drink in April, Todd utilized a smoldering dried black loomi lime, and here it was cinnamon.\nThe smoke worked rather well here to fill the Hunter's nose, and unlike many smoked drinks, there was not an acrid burnt taste on the sip. Instead, the sip portrayed a very apple flavor that was complemented by the honey and citrus notes from the syrup. The honey continued on in the swallow where it mingled with the rum and whiskey elements. With the darker flavors, the apple and honey notes, and the smoke reminiscent of burning piles of leaves, the Hunter did indeed capture many of the elements I associate with Autumn.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmam2zxNkJ66qU189iRevrD_gMq6XB4dqyDozBPMTzpXrYzBpJTN3WKGbMC-CxwsFUsDlB3_cdqSQgCYkcSsa_WdFpVOya1Nfw88CAICguRZkcUQlVsnliZYw43YZQCbtzlst9lktHS8/s320/hunter455.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmam2zxNkJ66qU189iRevrD_gMq6XB4dqyDozBPMTzpXrYzBpJTN3WKGbMC-CxwsFUsDlB3_cdqSQgCYkcSsa_WdFpVOya1Nfw88CAICguRZkcUQlVsnliZYw43YZQCbtzlst9lktHS8/s800/hunter455.JPG", "comment_count": 0 }, { "title": "r.l.", "url": "https://cocktailvirgin.blogspot.com/2011/11/rl.html", "published": "2011-11-10T16:30:00.004-05:00", "updated": "2026-03-11T13:02:06.950-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "lime juice", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Old Raj 110 Gin", "1 oz Alvear Solera 1927 Pedro Ximenez Sherry", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Clarified Lime Juice" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a faux lime twist (see text).", "body_text": "1 1/2 oz Old Raj 110 Gin\n1 oz Alvear Solera 1927 Pedro Ximenez Sherry\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Clarified Lime Juice\nStir with ice and strain into a cocktail glass. Garnish with a faux lime twist (see text).\nFor my last drink at Clio, bartender Todd Maul offered me the R.L. as a nightcap. The drink brought together rich, sweet grape notes from the Pedro Ximénez sherry and Carpano Antica and cut them with an overproof gin and clarified lime juice. For a garnish, Todd prepared \"twists\" using lime juice thickened with xanthan gum, painted on sheets, and frozen before being cut into strips. Unlike traditional lime twists, the citrus oils did not fill the aroma and instead the gin was able to shine through. The sip was a rich grape flavor mostly from the Pedro Ximénez, and addition sherry notes appeared on the swallow along with the gin botanicals. Finally, the clarified lime juice provided a rather pleasant aftertaste here. As the drink warmed up, the faux twist began to soften and donated an extra citrus note and intriguing feel when swallowed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMBFVHC_oZUWxqLLn51z6ToVWCoEfp8rrlMfm-6l_y4nxttgHIHTi8la3b2IDQacZmRObsYoN8oRBrT5NZrrTovXEQbSYcAz7JX9Z2kdUcizh7uKLw6RUOC3MqoTWc8mME4TLM4NUKlk/s320/clio456.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMBFVHC_oZUWxqLLn51z6ToVWCoEfp8rrlMfm-6l_y4nxttgHIHTi8la3b2IDQacZmRObsYoN8oRBrT5NZrrTovXEQbSYcAz7JX9Z2kdUcizh7uKLw6RUOC3MqoTWc8mME4TLM4NUKlk/s800/clio456.JPG", "comment_count": 0 }, { "title": ":: science of cocktails ::", "url": "https://cocktailvirgin.blogspot.com/2011/11/science-of-cocktails.html", "published": "2011-11-11T09:36:00.003-05:00", "updated": "2019-07-14T20:05:20.821-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Last night I attended a lecture at Harvard University hosted by Dave Arnold, faculty of the French Culinary Institute and one of the bloggers for\nCooking Issues\n, and Harold McGee, a scientist and author of some seminal books about the chemistry of food and cooking. I had previously heard Dave speak at Tales of the Cocktail's \"Science of Shaking\" seminar back in 2009 and he did cover some of that material last night. I was familiar Harold McGee through his writing, particularly\nOn Food & Cooking\n, and I discussed some of his work in my\nnotes about eggs\npost.\nDave started the talk by focusing on juice clarification and carbonation. The process of clarifying fruit juices via agar agar gelling followed by centrifugation (other compounds and processes work well too) removes a lot of the color and cloudiness; with that removal is a loss of flavor including bitterness. For carbonation, clarification of fruit juices is necessary to avoid horrible foaming problems. In a similar rationale, the particulates in citrus juice are necessary to give the desired texture to citrus drinks during shaking. As I will mention in a bit, these particulates can trap air, and removing the particulates can control the gaseous components in the liquid better.\nThe other process for clarification that was discussed does not require a centrifuge. While Dave encouraged bartenders to own centrifuges, namely a 3 liter scale one with 4 swinging buckets, they can run $8-10,000 new but can be had for $1-2,000 used (or $500-1000 used and broken if you are a fixer-upper type). Instead, there are wine fining technologies that use ionic charges to pick up particulates and precipitate them through gravity alone. Chitosan was one of his preferred compounds; it is made of chitin from the shells of shrimp or other crustaceans and contains multiple positive charges to bind things. In conjunction with Kieselsol which has multiple negative charges, it will strip out these bitter components and particulates in fruit juices without the need of a centrifuge. Dave did say that he was searching for vegetarian options to recommend. Both of these compounds can be bought at wine making shops.\nWith the topic of carbonating drinks, Dave warned bartenders to drop the alcohol concentration in drinks for two reasons. One is that people generally drink carbonated beverages faster and the other is that carbonation can increase the perception of alcohol which can be unpleasant to some. For carbonation systems, Dave recommended getting a tank and regulator system set to 40 psi; the whole rig can be bought for around $150. The other option is using chargers which can get expensive at 75 cents per tube (versus $15 to fill a large tank) and pricey if multiple carbonation cycles are required. The first part of carbonation should be the removal of air since air is the enemy of carbonation as it encourages foaming. Options are squeezing out (if using a plastic soda bottle system), pulling a vacuum, or adding a blanket of CO2. Multiple rounds of carbonation (upwards of 3-4) will help. In between rounds, the number of nucleation sites for foaming will be depleted. Clarification of fruit juices will help remove many of these nucleation sites as mentioned above. The four points to improve carbonation were: colder, clarification, air removal, multiple rounds of carbonation.\nSince carbon dioxide is more soluble in alcohol than in water, more CO2 is needed. Why? Because the tongue cannot detect air in solution but only gases leaving the liquid. For the same feeling on the tongue, there needs to be more gas pressure.\nHarold McGee took over as Dave set off to make drinks for the room. Harold spoke about alcohol and the biological purposes for microbes to make it -- namely to poison off competitors from eating their food sources. Most bacteria cannot take more than a percent or two of alcohol save for acetobacter (see the\nnotes about shrubs\npost). Next, Harold moved on to the strange chemical qualities of ethanol as compared to water and how much stranger things get when the two are mixed. The first demonstration was mixing 250 mL of water with 250 mL of ethanol. Both started at room temperature of 21.4°C, but after mixing, the volumes were less than the expected 500 mL (closer to 490 mL) and warmer than expected at 27.9°C. While diluting liquor warms it up, Harold assured the room that the cooling effect of ice would easily make this change negligible. In a chart of the various difference of the density, boiling and melting points, and the like of water and ethanol, Harold focused on two important differences: vapor pressure and surface tension. Ethanol has a higher vapor pressure meaning that it wants to leave as a gas more, and water has a higher surface tension meaning it is attracted more to other water molecules (great molecular stickiness). With these differences along with boiling point, distillation can be achieved.\nWhen water and alcohol are mixed, there are other changes besides volume and temperature. First, the mixture becomes much more viscous than either of the starting components such that it gives a greater mouthfeel. Relating to the volume differences, the minimum occurs at 80% alcohol due to how the alcohol interacts with the water molecules. The hydrophobic end of ethanol molecules will interact and fill the holes in between water molecules and will increase the efficiency of molecular packing. Things got a bit technical with nuclear magnetic resonance data showing the different ways ethanol and water can interact (3E-H2O and E-6H2O), and Harold commented that some people believe that these difference affect vodka flavor. The impurities would effect which interactions are favored and can affect mouthfeel and flavor.\nIn terms of aroma, alcohol molecules can cluster aroma molecules via ethanol's hydrophobic end. This process isolates these molecules and protects them from our senses. In diluting the spirits, the ethanol concentration drops and these aroma molecules are less happy in aqueous solution and volatize so we can detect them.\nDave took over with the science of shaking versus stirring. For a detailed explanation, I will direct you to one of his\narticles\n. The main points are:\n• 99% of chilling power of ice comes from the melting process; initial temperature of the ice matters less.\n• There is no cooling without dilution, and no dilution without cooling (assuming the ice is in the drink).\n• The more water that is trapped in crenulations in wet ice, the more dilution there will be without cooling. \"Crap ice\" from a machine will work just as well if the trapped liquid water is stripped away.\n• Ethanol helps to drop the freezing point of the solution so sub-0°C/32°F temperatures are possible.\n• Ice size in shaking does not matter as all equilibrates in terms of dilution and chilling in around 12 seconds. All styles fall with in a 1-2° range.\n• More important than shaking technique is straining technique. The amount of ice shards that pass through will effect temperature and dilution.\n• Stirring is less efficient so ice size matters.\n• To get consistency in stirred drinks, the time, size of ice, rate of stirring matter greatly.\n• Stirring produces warmer but less diluted drinks than shaking.\n• While liquid nitrogen can cool down drinks, it is harder to use on a small scale. If used, adding it to the glass first will allow better mixing. Adding it after, and the liquid nitrogen will remain on the surface more.\n• Liquid nitrogen is great for chilling glassware though (see my 3 part series on the\neffect of glass temperature\non the drink for why cold glassware is important).\nThere was a demonstration on the effect of red hot pokers to make Colonial era drinks using a high proof spirit and a low proof one like beer, cider, or wine (in addition to sugar and perhaps a citrus element and salt). Instead of giving great details, please see these two New York Times articles about the\nred hot poker\nand\nrecipes\n(including the stove top version). Additional notes are as follows:\n• The basic premise behind the process was taking one molecule (sugar) without an aroma and converting it into hundreds or thousands of molecules, some of which have aromas.\n• As things are heated, they get more bitter and burnt so more sugar is needed to compensate.\n• Remember to lower the alcohol concentration for heat increases our detection of alcohol.\n• Hot drinks are better served in a wide bowl like a tea cup to dissipate the alcohol aroma better. Irish Coffee mugs are too narrow and concentrate stinging alcohol aromas.\nThe last part was about emulsifiers and stabilizers to make oil-based simple syrups. Instead of fat washing which can capture a subset of the flavor components, this process captures them all as well as including the rich mouthfeel of the fats and oils. Gum arabic helps to emulsify oils and xanthan gum prevents these oil droplets from coalescing. The combination can be found in Tic Gums products like their 301S product. Using these in conjunction with a stick blender will allow oils to be put into syrups and buttered rums from having the fat float to the surface. As a demonstration, Dave and Harold made a drink using a pumpkin seed oil syrup; for every 1 1/2 oz, there was 1 oz of 1:1 simple syrup and 1/2 oz oil, and this added a glorious flavor and thickness to the drink.\nDave ended the talk by giving a big hint for drink creators. If a drink tastes flat, try adding a pinch of salt before you sink it in frustration.", "images": [], "thumbnail_url": null, "comment_count": 8 }, { "title": "mata va'ha", "url": "https://cocktailvirgin.blogspot.com/2011/11/mata-vaha.html", "published": "2011-11-11T16:12:00.003-05:00", "updated": "2017-08-16T12:03:28.051-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Scofflaw's Den", "year": null }, "categories": [ "*original", "kümmel", "lime juice", "passion fruit syrup", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Amber Rum (Don Q Gold)", "3/4 oz White Rum (Don Q Cristal)", "3/4 oz Kümmel (Helbing)", "3/4 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Passion Fruit Syrup (BG Reynolds)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Carefully ignite and float a 1/4 oz of 151 proof rum (El Dorado) Blue Blazer style.", "body_text": "3/4 oz Amber Rum (Don Q Gold)\n3/4 oz White Rum (Don Q Cristal)\n3/4 oz Kümmel (Helbing)\n3/4 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Passion Fruit Syrup (BG Reynolds)\nShake with ice and strain into a rocks glass filled with crushed ice. Carefully ignite and float a 1/4 oz of 151 proof rum (El Dorado) Blue Blazer style.\nLast week for Thursday Drink Night on the Mixoloseum chatroom, the theme revolved around a recent incident in the South Pacific. On the island of Nuku Hiva, the charred remains of a German adventurer were found and people blamed the indigenous people who have had a history of performing human sacrifice. Perhaps there was intrigue involved in this unrelated to the natives or perhaps old habits die hard. Regardless, the theme involved making Tiki drinks using at least one German ingredient;\nthe incorporation of fire was indeed a plus. Since I was out at the No. 3 Gin event that night (although I did catch the tail end of the TDN event when I returned home), I prepared my recipe in advance and emailed it to SeanMike of Scofflaw's Den to post.\nFor a German ingredient, I selected kümmel which worked so well in the pair of rather related rum drinks, the\nLupe Velez\nand Kingston Heights. In place of those two drinks' orange juice and allspice dram, I utilized pineapple juice, lime juice, and passion fruit syrup to round out the recipe. The flaming aspect was ignited overproof rum dripped from a metal jigger; perhaps increasing the rum from a 1/4 to a 1/2 ounce would allow the spirit to burn longer, but the result was still effective as shown in the photo to the right. Lastly, for a name, I called the drink the Mata Va'ha after the islanders' yearly Eyes Open festival that they hold in December.\nThe Mata Va'ha began with the aroma of the burned but still potent overproof rum that was floating on top of the drink. While the first sip or two contained a lot of this strong rum flavor, it later gave way to sweet lime notes in later sips. The pineapple, passion fruit, and kümmel's caraway and other spice notes pleasantly rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD7hRydgG9iEVzbeOYgT6tXnGxsSM2krXIlEd-T5hF094rf2HWo6ELLAZ3oRcWa5vb3j05h7OwtGPdNEguaxcVwEY-fV4nQgmtJb-p1B4Fpzp1UpKZpmI-fIkzaNZLMYt6vZOQsJns9w/s320/matavaha450.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD7hRydgG9iEVzbeOYgT6tXnGxsSM2krXIlEd-T5hF094rf2HWo6ELLAZ3oRcWa5vb3j05h7OwtGPdNEguaxcVwEY-fV4nQgmtJb-p1B4Fpzp1UpKZpmI-fIkzaNZLMYt6vZOQsJns9w/s800/matavaha450.JPG", "comment_count": 0 }, { "title": "expatriate", "url": "https://cocktailvirgin.blogspot.com/2011/11/expatriate.html", "published": "2011-11-13T15:25:00.003-05:00", "updated": "2017-08-16T12:02:38.975-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ciaran Wiese", "source": "Scott & Co.", "year": 2011 }, "categories": [ "applejack", "bitters (other)", "lillet", "sherry" ], "ingredients": [ "1 1/2 oz Cocchi Americano", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Lustau Amontillado Sherry", "2 dash Celery Bitters (" ], "instructions": "Stir with ice and strain into a rocks glass containing a big ice cube. Garnish with an orange twist.", "body_text": "1 1/2 oz Cocchi Americano\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Lustau Amontillado Sherry\n2 dash Celery Bitters (\nHomemade\n)\nStir with ice and strain into a rocks glass containing a big ice cube. Garnish with an orange twist.\nOn Friday night before dinner, I decided to make the Expatriate that I had spotted in\nTastingTable\n's best cocktails of 2011 article. The recipe was created by Ciaran Wiese, the bar manager at Scott & Co. in Tucson, Arizona, and was described as a \"fall-friendly harmony of apéritif wines, applejack and bitters.\" Since I was a fan of Ciaran's\nOld New York Cocktail\n, I was definitely willing to give this one a go. In the drink, the scent of the orange oils from the twist joined the citrussy wine aromas of the Cocchi Americano. The sip was fruit-driven with a combination of apple, citrus, and grape flavors, and the swallow showcased the sherry's nuttiness that came across almost as a cola-like flavor. Finally, the celery notes from the bitters appeared at the end to round off the drink on an slightly more herbal note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbb4eCVX9ONXPsooXawb7KA9-bzl-IeoOT-P2NrBSBB9ARVcl4mOGShC3fmHoiguY3TsgZZ-aMzNsw_dYqMO9tZlA68LV5kz1t6J6ZvGC9ptPjhaB4oo3V7-wePv8aXoR7cU_Hy7Podg/s320/expatriate458.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbb4eCVX9ONXPsooXawb7KA9-bzl-IeoOT-P2NrBSBB9ARVcl4mOGShC3fmHoiguY3TsgZZ-aMzNsw_dYqMO9tZlA68LV5kz1t6J6ZvGC9ptPjhaB4oo3V7-wePv8aXoR7cU_Hy7Podg/s800/expatriate458.JPG", "comment_count": 2 }, { "title": ":: shakin' it up review ::", "url": "https://cocktailvirgin.blogspot.com/2011/11/shakin-it-up-review.html", "published": "2011-11-14T10:18:00.003-05:00", "updated": "2019-07-14T20:05:07.168-04:00", "author": "frederic", "post_type": "event", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#other", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Last night was the Greater Boston Beverage Society's Shakin' It Up! event at the House of Blues. The evening was a fundraiser and prequel to the Boston Cocktail Summit, replete with seminars and parties, occurring in early October next year. The Greater Boston Beverage Society is the brainchild of Jamie Walsh of Stoddard's and Alexei Beratis from Of the Spirits Beverage Consulting as a means of elevating the Boston scene akin to Manhattan and Portland with their respective cocktail weeks. The photo above is how I was greeted by Todd Richman of Sidney Frank Importing Co. once I entered the first of two floors of the space. There was a pretty wide representation of spirits at the booths from the cultish Fernet Branca to the popular favorite of Jameson. Besides drinks, there were photo booths and swag give aways including the Fernet Wheel of Fortune.\nOne of the highlights was the bartender battle with teams representing each side of the river. The Boston side consisted of Domingo-Martín Barreres of Market, Naomi Levi of Eastern Standard, Tyler Wang of No. 9 Park, and Jess Li of Citizen, and the Cambridge side showcased Kelly Unda of Harvest, Sabrina Kershaw of Noir, Aaron Butler of Russell House Tavern, and Tony Iamunno of Grafton Street. The competition was a combination of drink trivia for control of the mixing followed by the question-answerer crafting the classic cocktail to be judged by Brother Cleve. Major props go to Aaron Butler who had the mindfulness to bring an Oxo Double Jigger up on stage with him. Some of the drinks made were the Ward 8 (Tyler), Sidecar (Aaron), Sazerac (Sabrina), and Ramos Gin Fizz (Naomi). The competition was close, but the Cambridge side missing a critical question cost them the event, and the Boston side walked away with the $500 prize.\nI garnered a bit of gossip that night too. Joe Fee of Fee Brothers was there as a sponsor of the event, and he spoke of the new bitters flavor,\nFee's Gin Barrel-Aged Orange Bitters\n, that should be out in March of 2012. Joe commented that many bars were using a 50:50 mix of his West Indian Orange Bitters and Regan's, and he wanted to created something that split the difference. He acknowledged that his West Indian Orange Bitters are a bit sweet, but it is his grandfather's recipe and he was not going to change that. Instead, he created these to be drier, spicier, and aged in barrels previously containing Old Tom Gin. Also, I spoke with Ryan McGrale about the soon-to-open\nHawthorne\nand he gave me a photo preview on his iPhone. The bar seems to be modeled after Death & Co. and other New York City bars where most of the seating is away from the bar. Due to the constraints of the space, there will be a 12 person or so bar in the front room with a communal long table right behind it, and a satellite bar in the side room that will have a more limited menu. Around the rest of the space are lots of couches, comfy chairs, and bookshelves full of art and hand-selected books. I also heard rumors about Patrick Sullivan's soon-to-open\nBrick & Mortar\n. Apparently, the menu will focus on vermouth-based and other stirred drinks with less focus on citrus; I have no problem with that concept if it is true.\nMy best of the event awards:\n• Best Sample:\nPrichard's Rye Whiskey with a close second of Downslope Wine Barrel Aged Rum, both distributed by Origin Beverage Co.\n• Best Swag:\nA Fernet Branca shirt! When I spun the wheel I swear it landed more on tattoo, but the rep was quite generous and asked what size I wore.\n• Most Suprising Combo:\nJägermeister and root beer?! I had my doubts that it would be too sweet, but it worked well with a bounty of herbal notes. Gary Regan would probably approve of this.\n• Strangest Photo Booth:\nBeefeater Gin featuring girls dressed up in Carnivale outfits. Apparently, the British empire stretches further than I thought.\n• Best Booth Personality:\nKraken Rum's deep sea diver as pictured above.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisNXuPzoEgvVz1u8U9B21Lw8Sr3i9oc2oDZzEPOQ_nIC-4HHvGK1LKa3LZ4Mstq0IhlQ143QdK2MNENp_O_Dxe7cd-FxNMlvZUVpjjl_StmtqNtAQ1WLIMsyN-Bk8K-wPnqlkwoVr1gM/s320/shakin477.jpg.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rX-8_uyWKfGGrTYEWlXx7f0ttusrdykOUkV6MjUDR0eY_scTauP-5j38HkQn-ko4egCBkvSIGsTNDG3kL3sF1KtEZltbGnAqu4RoCM46vOhScXA4PtVM_7r6Kl2RfNL71UlJV3DMDCM/s320/shakin480.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5JwnOo1Ql0I36hjmhyfiprCrWrrT9j7-S_MXyegmhDH7HlJUb4QVtvlvha-dCWgWcx2IX00JZS-407rS4Gnj58v222Yyyzi8OAyxkzwRWpb5Fq8EPatJpJntuKTkMwj00fEGW3W6y-w/s320/shakin486.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlOuQf7JpP7doqOj091_GMmLY4CVFj4SDYgxYqnYnWeHMV2oFV05Q89lDSwzAfjxuIvWTXsd5G09Z9y3e508KXbLXMJwzlPAaHBU7Ge6F95WR9IoYmq8X5kFI-A1CKXQh_CP5d8fwIZ4/s320/shakin488.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XfS9lR_6tKYbpNC9sDWX5ev9FE3OxfQYOP-9_P6H8mjXKUTXpUfA2l0a3UWHqF2U0_0Ds96whALcINJMbVyEZBwo6Cj9yJt0jA1ikG05YBZ2qrpUQhF6vrBJwT1zZp9USt9lRmK4mwA/s320/shakin489.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJIa1iGcK6BUMZYILA68U-ZrIVucE3H6q41XUDcA0XrqAfquKNrwqPYDIjKp6LQDLwGSLYx2gff822NdNlpunNrhiecIRSBYs9onIMjV4qOJa3qurGVGvRo6EblUYR4O5VXAEBAEPAos/s320/shakin495.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisNXuPzoEgvVz1u8U9B21Lw8Sr3i9oc2oDZzEPOQ_nIC-4HHvGK1LKa3LZ4Mstq0IhlQ143QdK2MNENp_O_Dxe7cd-FxNMlvZUVpjjl_StmtqNtAQ1WLIMsyN-Bk8K-wPnqlkwoVr1gM/s800/shakin477.jpg.jpg", "comment_count": 2 }, { "title": "you'll shoot your eye out", "url": "https://cocktailvirgin.blogspot.com/2011/11/youll-shoot-your-eye-out.html", "published": "2011-11-14T15:43:00.003-05:00", "updated": "2017-08-16T11:56:04.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Mathias Simonis", "source": "Distil", "year": null }, "categories": [ "becherovka", "benedictine", "bitters (orange)", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Aged Rum (Old Monk)", "1/2 oz Becherovka", "1/2 oz Benedictine", "1/4 oz Cinnamon Syrup (BG Reynolds)", "3 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass or a rocks glass with a large ice cube. Garnish with an orange twist.", "body_text": "2 oz Aged Rum (Old Monk)\n1/2 oz Becherovka\n1/2 oz Benedictine\n1/4 oz Cinnamon Syrup (BG Reynolds)\n3 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail glass or a rocks glass with a large ice cube. Garnish with an orange twist.\nAfter the Expatriate two Fridays ago, I began to flip through the most recent issue of\nImbibe Magazine\nand spotted some interesting recipes in their spiced drinks section. One that sounded appealing and did not require any kitchen time on our part seemed to be\nA Christmas Story\nreference, namely You'll Shoot Your Eye Out. The drink was created by Mathias Simonis of Distil in Milwaukee, Wisconsin and featured a bounty of spice notes from Becherovka, Benedictine, and cinnamon syrup. Since I opted for Old Monk Rum which is infused with vanilla, everything including the bitters contributed an herbal or spice element here.\nThe cocktail presented a bright orange oil aroma that was countered by dark rum notes. The rum's rich caramel aspect dominated the sip, and this gave way to a swallow containing cinnamon, vanilla, clove, and orange in addition to other herbal flavors. Andrea commented that this combination would make an excellent hot drink. I, however, found the drink a touch on the sweet side and wished I had gone the rocks glass with large cube for over time the ice melt's dilution would pleasantly cut the sweetness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZLEKIkVnAh_BNJpKHpXjewLtz-HyalElfcjO20i_oHbPcgtFZUrfl9PQ4qGl0KH7KlSz3cRsyYDNd9Jh3wkhV5PRDNuNVyhzqLMg0Tj_Mce0iS7FFkO9GtXppPjucWauJHxhqWxt4ds/s320/youllshoot459.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZLEKIkVnAh_BNJpKHpXjewLtz-HyalElfcjO20i_oHbPcgtFZUrfl9PQ4qGl0KH7KlSz3cRsyYDNd9Jh3wkhV5PRDNuNVyhzqLMg0Tj_Mce0iS7FFkO9GtXppPjucWauJHxhqWxt4ds/s800/youllshoot459.JPG", "comment_count": 0 }, { "title": "the michigander", "url": "https://cocktailvirgin.blogspot.com/2011/11/michigander.html", "published": "2011-11-15T14:53:00.003-05:00", "updated": "2017-08-16T11:53:43.727-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jason Schiffer", "source": "320 Main", "year": null }, "categories": [ "applejack", "cynar", "honey", "lemon juice" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Cynar", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup (2:1) (*)" ], "instructions": "Shake with ice and strain into a Double Old Fashioned glass with ice. Garnish with a grapefruit twist.", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Cynar\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup (2:1) (*)\nShake with ice and strain into a Double Old Fashioned glass with ice. Garnish with a grapefruit twist.\n(*) Our honey syrup was made with\nMike Graney\n's honey from Jamaica Plain, MA, and available at Sherman Market in Somerville and elsewhere. I wrote about one of his honeys in the post on Bergamot's\nHoney Bearer\ndrink.\nA short while ago, I was reminded by Rumdood of a drink one of his fellow bartenders at 320 Main created. Rumdood posted a link to the\n320 Main\nblog that made reference to the first place I saw it,\nCocktail Musings\n' Mixology Monday post back in June. The drink was called the Michigander created by Jason Schiffer as he missed his home state. Jason explained, \"My favorite time of year is Fall. I get nostalgic about the chill in the air, the earthiness of burning leaves, and the sweet smells of apple cider.\" Though we are in New England, the Michigander seemed like the perfect drink on an autumnal night two Saturdays ago.\nThe Michagander's nose was a balance of bright grapefruit oil notes and dark herbal Cynar ones. The sip was sweet and floral from the honey and this worked rather well with the lemon and apple flavors. Next, the swallow presented the Cynar herbal notes in conjunction with some earthier honey flavors. While apple brandy and Cynar seems like such a natural combination, the only other drink I have had it in is the\nRosemary's Baby\nfrom the first\nRogue\nBeta Cocktails\nbook.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_LYAJjYyWJI5ZCcErw1caFKTtPhH1mpmEFLz7D8w_QBo94GUTfz719_zkwTbvVuJtyLtfyo_-qtMQxb23-jiR5nF62WOm28-9tw183K5Fg4mfnS9HjKDwOd85val03DfgUkhF6h8LVE/s320/michigan460.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_LYAJjYyWJI5ZCcErw1caFKTtPhH1mpmEFLz7D8w_QBo94GUTfz719_zkwTbvVuJtyLtfyo_-qtMQxb23-jiR5nF62WOm28-9tw183K5Fg4mfnS9HjKDwOd85val03DfgUkhF6h8LVE/s800/michigan460.JPG", "comment_count": 3 }, { "title": "the trenton", "url": "https://cocktailvirgin.blogspot.com/2011/11/trenton.html", "published": "2011-11-15T16:09:00.004-05:00", "updated": "2017-08-16T11:53:03.598-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jennifer Salucci", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "applejack", "bitters (aromatic)", "bitters (Peychaud's)", "herbsainte", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "1 3/4 oz Laird's Applejack", "1/2 oz Cinnamon Syrup", "1/2 oz Cardamaro", "1/4 Cinzano Sweet Vermouth", "2 dash Herbsaint", "2 dash Housemade Aromatic Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "1 3/4 oz Laird's Applejack\n1/2 oz Cinnamon Syrup\n1/2 oz Cardamaro\n1/4 Cinzano Sweet Vermouth\n2 dash Herbsaint\n2 dash Housemade Aromatic Bitters\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nTwo Sundays ago, Andrea and I went over to Deep Ellum for drinks. The first cocktail I had was the Trenton that recently appeared on their menu. After having the combination of apple brandy and Cynar with the\nMichigander\n, I was ordering a drink made with applejack and Cardamaro. Instead of Cynar's artichokes, this Italian liqueur is made with cardoon, which is a relative of artichokes, along with blessed thistle and other botanicals. I wrote about Cardamaro in a post about Russell House Tavern's\nSacrilege\n, a drink which had a similar structure to the Michigander with its lemon juice and honey syrup. To bolster this liqueur and the applejack, the Trenton included a variety of other spiced and herbal elements including cinnamon syrup and Herbsaint.\nThe Trenton that bartender Jennifer Salucci made for me presented an herbal aroma from the Cardamaro, a grape one from the sweet vermouth (or perhaps the Cardamaro's wine base), and orange oils from the twist. As the drink warmed up, the Herbsaint's anise scent soon entered into the equation. While the sip was mostly from the applejack, the swallow was rather complex with Cardamaro and cinnamon flavors at the beginning and anise notes from the Herbsaint and Pechaud's Bitters at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9LQ5Zgs2Y9xBQG-gIIxZwOMT2cSjjx_62dZnCz8UvAb3ROaDQnFdzgU6wmIl7RXYXqp7QSBCWKJSrRCBkflX7GbRq-rQOnDEODg-q8gYdHDHyBJBjJ8r8QnDD34CfVAwQCpeOR0TKOw/s320/trenton462.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9LQ5Zgs2Y9xBQG-gIIxZwOMT2cSjjx_62dZnCz8UvAb3ROaDQnFdzgU6wmIl7RXYXqp7QSBCWKJSrRCBkflX7GbRq-rQOnDEODg-q8gYdHDHyBJBjJ8r8QnDD34CfVAwQCpeOR0TKOw/s800/trenton462.JPG", "comment_count": 2 }, { "title": "bourbon milk punch", "url": "https://cocktailvirgin.blogspot.com/2011/11/bourbon-milk-punch.html", "published": "2011-11-16T14:55:00.003-05:00", "updated": "2017-08-16T11:52:24.451-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Jennifer Salucci", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "cream", "rum", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1 1/2 oz Milk", "1/2 oz Diplomatico Rum", "1/2 oz Cinnamon Syrup", "2 dash Housemade Aromatic Bitters" ], "instructions": "Shake with ice and strain into a Highball glass containing fresh ice. Garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Four Roses Bourbon\n1 1/2 oz Milk\n1/2 oz Diplomatico Rum\n1/2 oz Cinnamon Syrup\n2 dash Housemade Aromatic Bitters\nShake with ice and strain into a Highball glass containing fresh ice. Garnish with freshly grated nutmeg.\nThe second drink I had at Deep Ellum two Sundays ago was the Bourbon Milk Punch which Andrea enjoyed last time we were there. Milk Punches of this sort appear in Jerry Thomas' 1862\nBartenders Guide: A Bon Vivant's Companion\nand became popular brunch drinks especially in New Orleans. More modern versions often go the vanilla-flavored route, but the Deep Ellum took the cinnamon path. The one bartender Jennifer Salucci made me began with a nutmeg aroma than preceded the sip full of the milk's richness and the aged rum's caramel notes. The swallow then presented the Bourbon, cinnamon, and the bitters' spice flavors, and I was quite impressed at how well the whiskey and cinnamon balanced each other in intensity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyy_-6qWpph4oARYWjWln5LKB68VdILsOWufUjZlfVhn0br1q_QO_GgnCGWbPy8Vfsvthg4bFXQ8MPf1A5gf1wFK9a9N3rfLBOupJihTSS1okcxpK5wd-iJVHWpmvKQieI0w8TaYdMaek/s320/bourbonmilk463.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyy_-6qWpph4oARYWjWln5LKB68VdILsOWufUjZlfVhn0br1q_QO_GgnCGWbPy8Vfsvthg4bFXQ8MPf1A5gf1wFK9a9N3rfLBOupJihTSS1okcxpK5wd-iJVHWpmvKQieI0w8TaYdMaek/s800/bourbonmilk463.JPG", "comment_count": 1 }, { "title": "los muertos", "url": "https://cocktailvirgin.blogspot.com/2011/11/los-muertos.html", "published": "2011-11-16T15:44:00.004-05:00", "updated": "2017-08-16T11:51:46.303-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Alex Smith", "source": "Gitane's", "year": 2011 }, "categories": [ "lime juice", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolón)", "1 oz Sweet Vermouth (Vya)", "1 oz Lime Juice", "1/2 oz Grapefruit Marmalade (Mediterranean Organic Pink)" ], "instructions": "Shake with ice and double strain into a Double Old Fashioned glass full of fresh ice. Garnish with a grapefruit zest.", "body_text": "1 1/2 oz Blanco Tequila (Espolón)\n1 oz Sweet Vermouth (Vya)\n1 oz Lime Juice\n1/2 oz Grapefruit Marmalade (Mediterranean Organic Pink)\nShake with ice and double strain into a Double Old Fashioned glass full of fresh ice. Garnish with a grapefruit zest.\nTwo weekends ago, I finally spotted and purchased a jar of grapefruit marmalade at Harvest Co-op in Central Square so I could make a recipe that appeared in the\nTastingTable\nBest Cocktails of 2011 list. The Los Muertos was created by Alex Smith of Gitane's in San Francisco. Beside the marmalade, there was the pairing of sweet vermouth and lime which reminded me of the\nFig Leaf Cocktail\n, but instead of rum, this drink was tequila based. Or perhaps with the dual citrus components and the sweet vermouth, it later reminded me a little of the whiskey-based\nOriental\n.\nThe Los Muertos began with a grapefruit aroma that was punctuated by the tequila's agave notes. The sip showcased the citrus elements with a pleasing grapefruit and lime flavor, and the swallow went more vegetal with tequila and vermouth notes. When I first saw the recipe, it looked like it needed more sugar especially with our grapefruit marmalade; while the drink was indeed on the tart side, it was refreshingly so. Andrea commented that the Los Muertos was \"smooth... all the flavors are very rounded\" which I attribute in part to the effect of the marmalade's pectin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aMvXB-k8QwWngarjFov2b1Mt0uqvSh4GT02uuXq_HmrbOGsae0asXkRQucmVHw010B7aNcmnN7YA2cgzrGwcxX_7OV_bGi7ZOPsjo1IsEl4YIa3HPXjGCFD4h1duteHKyVX57ToRVf4/s320/losmuertos464.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aMvXB-k8QwWngarjFov2b1Mt0uqvSh4GT02uuXq_HmrbOGsae0asXkRQucmVHw010B7aNcmnN7YA2cgzrGwcxX_7OV_bGi7ZOPsjo1IsEl4YIa3HPXjGCFD4h1duteHKyVX57ToRVf4/s800/losmuertos464.JPG", "comment_count": 2 }, { "title": "pequod sour", "url": "https://cocktailvirgin.blogspot.com/2011/11/pequod-sour.html", "published": "2011-11-17T15:49:00.003-05:00", "updated": "2017-08-16T11:51:05.516-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "*room temperature", "lemon juice", "sugar", "whiskey" ], "ingredients": [ "Two sprigs Mint" ], "instructions": "Stir juice, water, mint, and sugar until the sugar is dissolved. Add whiskey and stir again. I opted to remove the mint and pour into a glass. The original recipe calls for garnishing with fruit but I went with a fresh mint sprig instead. This is a room temperature drink.", "body_text": "Juice of 1/2 Lemon (1/2 oz Lemon Juice)\nOne-half spoon Sugar (1 tsp)\nTwo sprigs Mint\nOne-half Water (3/4 oz)\nOne jigger Whisky (1 1/2 oz Sazerac 6 Year)\nStir juice, water, mint, and sugar until the sugar is dissolved. Add whiskey and stir again. I opted to remove the mint and pour into a glass. The original recipe calls for garnishing with fruit but I went with a fresh mint sprig instead. This is a room temperature drink.\nTwo Tuesdays ago, I was flipping through the\nOld Waldorf-Astoria Bar Book\nand spotted another room temperature drink since the\nCreole Lady\nI found there last time was so delightful. While most room temperature drinks are spirits based, the Pequod Sour incorporates citrus into the mix. Pequod was the name of Captain Ahab's fictitious whaling ship in Herman Melville's\nMoby Dick\nand derived from the Pequot Indian tribe that inhabited parts of New England not terribly far from where the Waldorf-Astoria stands in New York.\nThe Pequod Sour presented a rye and mint aroma that led into a somewhat tart malt and lemon sip. The drink smoothed out on the swallow and showcased the rye's barrel notes and ended with mint. Overall, the Pequod Sour was simple but elegant, and the addition of water certainly aided in softening the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQvynNzQ2yuyfIO1z7Urh0NLpQHwUWnHVYnvyzTFLuYjNaaHO3X8d5ufDKF1ji3LQpPS9A37JyO-JkHc26VrZ4HVeBPP9oW55igs5_ceaENs3bs6YzQOCNLDquCJGVJ-MwysQk1BP0-c/s320/pequod465.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQvynNzQ2yuyfIO1z7Urh0NLpQHwUWnHVYnvyzTFLuYjNaaHO3X8d5ufDKF1ji3LQpPS9A37JyO-JkHc26VrZ4HVeBPP9oW55igs5_ceaENs3bs6YzQOCNLDquCJGVJ-MwysQk1BP0-c/s800/pequod465.JPG", "comment_count": 0 }, { "title": "kyselý", "url": "https://cocktailvirgin.blogspot.com/2011/11/kysely.html", "published": "2011-11-17T16:36:00.005-05:00", "updated": "2017-08-16T11:50:21.021-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "becherovka", "egg white", "lemon juice", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Becherovka Liqueur", "3/4 oz Lemon Juice", "3/4 oz Spiced Syrup (*)", "1 Egg White" ], "instructions": "Shake once without ice and once with. Double strain into a rocks glass and garnish with Fee's Whiskey Barrel Aged Bitters.", "body_text": "1 1/2 oz Becherovka Liqueur\n3/4 oz Lemon Juice\n3/4 oz Spiced Syrup (*)\n1 Egg White\nShake once without ice and once with. Double strain into a rocks glass and garnish with Fee's Whiskey Barrel Aged Bitters.\n(*) Contains star anise, clove, and cinnamon.\nWednesday last week, Andrea and I ventured over to Eastern Standard for dinner. For my first drink, I requested the Kyselý from bartender Kevin Martin. Kevin explained that kyselý means \"sour\" in Czech, and this drink was akin to the Becherovka version of a Pisco Sour. The drink appeared in the egg section of the menu which had the humorous warning of \"consuming raw eggs may increase your risk of being held in high regard by the bar!\" For egg-fearers, the Eastern Standard classic, the\nMetamorphosis\n-- the Becherovka Bee's Knees with honey and lemon, was also on the menu. The Kyselý began with a spiced aroma that contained cinnamon, star anise, and clove notes. The spice continued in the sweet lemon sip with cinnamon and in the swallow with clove and star anise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEm-ov0AshknDgalwLl3zLzxNVfZv62RpteFGmTL8xR4pjooC54_PAYdlYl2_ZIjLXAp5jE2HsHjdLaqK9EiHd4HggK64dvqF9FwXShHzTYC9vM7UvKKmy1vrFSxEfNKwUbGklmZCCrYw/s320/kysely466.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEm-ov0AshknDgalwLl3zLzxNVfZv62RpteFGmTL8xR4pjooC54_PAYdlYl2_ZIjLXAp5jE2HsHjdLaqK9EiHd4HggK64dvqF9FwXShHzTYC9vM7UvKKmy1vrFSxEfNKwUbGklmZCCrYw/s800/kysely466.JPG", "comment_count": 0 }, { "title": "chappaquiddick", "url": "https://cocktailvirgin.blogspot.com/2011/11/chappaquiddick.html", "published": "2011-11-18T15:52:00.003-05:00", "updated": "2017-08-16T11:49:48.020-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (other)", "falernum", "honey", "lime juice", "rum" ], "ingredients": [ "1 oz Berkshire Mountain Distillers Ragged Mountain Rum", "1 oz Ron Bermudez Rum", "1 oz Lime Juice", "1/2 oz Honey Syrup", "1/2 oz Falernum", "1 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and double strain into a cocktail coupe glass. Garnish with freshly grated nutmeg.", "body_text": "1 oz Berkshire Mountain Distillers Ragged Mountain Rum\n1 oz Ron Bermudez Rum\n1 oz Lime Juice\n1/2 oz Honey Syrup\n1/2 oz Falernum\n1 dash Bittermens Tiki Bitters\nShake with ice and double strain into a cocktail coupe glass. Garnish with freshly grated nutmeg.\nFor my second drink at Eastern Standard, I was drawn to the Chappaquiddick on the Tikisms section of the menu. It was described as a Daiquiri variation, and its falernum reminded me of the\nRoyal Bermuda Yacht Club\n. I was a little surprised that they would name a drink after the location of a famous dark political incident, so I asked bartender Naomi Levy why the drink was called that. She explained that Kevin Martin created the drink and how he was inspired by the beauty and tranquility of the Japanese gardens on the island. To Kevin, it was the closest to an island paradise as one could get in Massachusetts.\nThe nutmeg garnish contributed greatly to the drink's aroma along with lime and later clove notes as well. The sip was an elegant balance of honey and lime akin to an\nAir Mail\n, and the swallow presented the rum, falernum's clove, and Tiki bitters flavors. As the Chappaquiddick warmed up, it turned a little tarter on the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAhFjbrNEVXMHbPc62sMdw1Bp4xV-B4Qebz4AiO9tv7OYOGOZ5Hos9KgQAOdQY4oNVTvG5niPPmly9sxm1wU33yZjS8rIkYmJfSRrp8EoveUkYdd5mUjOyVdJWcSCdXMmYPWCO-1creU/s320/chappaq468.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAhFjbrNEVXMHbPc62sMdw1Bp4xV-B4Qebz4AiO9tv7OYOGOZ5Hos9KgQAOdQY4oNVTvG5niPPmly9sxm1wU33yZjS8rIkYmJfSRrp8EoveUkYdd5mUjOyVdJWcSCdXMmYPWCO-1creU/s800/chappaq468.JPG", "comment_count": 0 }, { "title": "journey through the night", "url": "https://cocktailvirgin.blogspot.com/2011/11/journey-through-night.html", "published": "2011-11-18T16:34:00.003-05:00", "updated": "2017-08-16T11:47:16.462-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kyle Powell", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "gin", "lime juice", "maraschino", "sloe gin" ], "ingredients": [ "2 oz Tru Organic Gin", "1 1/4 oz Plymouth Sloe Gin", "1/4 oz Maraschino Liqueur", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Tru Organic Gin\n1 1/4 oz Plymouth Sloe Gin\n1/4 oz Maraschino Liqueur\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nOn Thursday last week after the\nScience of Cocktails\nlecture at Harvard, a few of us caught a nightcap at Russell House Tavern. When I first saw the Journey Through the Night a few months ago, I inquired about the proportions for I was wondering whether it was an equal parts Last Word variant. Alas, it was not and my attention was drawn away to other tempting libations on the menu on my next few visits. That night it called out to me again, and I answered. While the name reminded me of Louis-Ferdinand Céline's\nJourney to the End of the Night\n, it may be named after a book by Dutch author Anne de Vries. However, I did not have a chance to ask what inspired bartender Kyle Powell when he created it.\nThe Journey Through the Night showcased the Tru Organic Gin's aroma along with some Maraschino and sloe berry notes. The sip presented the fruitiness of the sloe gin and lime, and the swallow ended rather crisp and dry with gin flavors followed by Maraschino and additional lime notes on the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIPZXb_0qRbJuF00wOz8uFUYnsNm5f9j7fTJBhnDqNOoIaha3HE4JiPwtQes0wRP-1wFdI4Ar44ZweQyKYvSkhHxI3WbzvpgckWtL9gFbZNyuPcmFuMFpor5gO1aUrxqjBJ001l7mH0s/s320/journey469.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIPZXb_0qRbJuF00wOz8uFUYnsNm5f9j7fTJBhnDqNOoIaha3HE4JiPwtQes0wRP-1wFdI4Ar44ZweQyKYvSkhHxI3WbzvpgckWtL9gFbZNyuPcmFuMFpor5gO1aUrxqjBJ001l7mH0s/s800/journey469.JPG", "comment_count": 0 }, { "title": "pink squirrel", "url": "https://cocktailvirgin.blogspot.com/2011/11/pink-squirrel.html", "published": "2011-11-20T12:15:00.003-05:00", "updated": "2017-08-16T11:46:33.267-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cream", "creme de cacao", "creme de noyaux" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Retro Redemption!\" (MxMo LXIII), was picked by Jacob Grier of the\nLiquidy Preference\nblog. Jacob's challenge was \"to revive a drink from mixology's lost decades. Perhaps you feel one of these drinks has a bad rap; tell us why it deserves another shot. Or maybe the original concoction just needs a little help from contemporary ingredients and techniques to make it in the big leagues. If so, tell us how to update it.\"\nWhen I read this theme, I immediately thought of a post I had wanted to do for a while. At Tales of the Cocktail 2010 at one of the informal tasting events, I had a chance to try Matt Rowley's\nRatafia aux Noyau\nthat was simply glorious. Like old fashioned crème de noyau, his was crafted from the aromatic and flavorful kernels of peach pits. Despite the glorious almond flavor from the stones, the FDA frowns upon the small amount of cyanide-creating compounds in them, and all crème de noyau is either distilled after infusion, such as Noyau de Poissy, or artificially flavored and colored, such as the bottom shelf bottles that these days only find their way into Alabama Slammers. Moreover, one of the talks I attended at Tales that year was \"Bariana: the Golden Age of French Cocktails.\" In the classic French drink book\nBariana\n, they called for dashes of noyau like Maloney called for apricot brandy\nbell-ringer\nrinses. My efforts for locating a bottle or scoring a sample of\nNoyau de Poissy\nwere for naught, and in wanting to make some drinks from\nBariana\n, I started harvesting peach pits to make Rowley's ratafia.\nAfter a decent effort during peach season that year, I gathered up enough kernels to make a scaled down version of the recipe Rowley used from the\nPicayune's Creole Cook Book\nfrom 1910:\nPeach Kernel Ratafia\n• 1/3 oz Peach Kernels\n• 5 1/3 oz Brandy\n• 3 1/3 oz Sugar\n• 2 2/3 oz Water\nPound the kernels along with some of the stones and steep them for a month in brandy. Add syrup made from sugar and water, mix, filter, and bottle.\nUnfortunately, the bottle of ratafia sat on the shelf for over a year until this event. The other thing that has sat around gathering dust is a box of powdered drink packets from my parents' house that Andrea and I rescued. While there is no date stamped, my guess is that they are from the late 1960s to mid 1970s. One of these glorious packets is for a Pink Squirrel. Pink Squirrels when mixed without a powdered packet require crème de noyau, so everything seemed to fall into place here.\nGary Regan in\nThe Joy of Mixology\ntraced the Pink Squirrel back to the 1966 edition of\nOld Mr. Boston\nand he claimed that the drink was still going strong when he bartended at New York's Drake's Drum in the mid 1970s. Gary provided the recipe as:\nPink Squirrel\n• 1 oz Crème de Noyau\n• 1 oz White Crème de Cacao\n• 1 oz Cream\nShake with ice and strain into a cocktail glass.\nMade like this, the drink was not pink for our liqueur was not artificially colored, but it had a wonderful almondy and vanilla nose from the infusion. The sip was sweet and creamy, and the swallow was almondy and chocolate. Overall, it had the format of an Alexander and made for a decent dessert cocktail.\nThe scarier prospect was the Holland House mix that was possibly as old as I am. Here are the instructions and please note the packet's ingredients.\nPink Squirrel\n• 1 1/2 oz Milk or Half & Half\n• 1 tsp Sugar\n• 1 Packet\n• 1 1/2 oz Vodka\nShake or blend with ice. Strain into a cocktail glass. I stirred sugar, packet, and cream until dissolved. Added rest of ingredients and ice, shook, and strained into a cocktail glass.\nIngredients of Packet:\nsugar, natural flavors, artificial flavors, silicon dioxide, xanthan gum, artificial color.\nThe strangest part about this Pink Squirrel was that it smelled like Strawberry Quik. It was not almondy or chocolaty in the least. It was similarly creamy; however, it was not as sweet as expected despite additional sugar being added to a packet that listed sugar as its first ingredient. Just like it smelled, the swallow presented a very chemical Strawberry Quik taste. After a few sips shared between Andrea and me, this drink got sinked. Perhaps a better way to demonstrate the Pink Squirrel of that era would be to purchase bottom shelf liqueurs, but then I would have been stuck with them unless I somehow located nips of noyau or bombed the bottles later as a \"gift\" at a party.\nDefinitely, made with decent liqueurs in Alexander format, the Pink Squirrel is passable. It lacks the complexity of the\nGolden Cadillac\n, but the aroma of the ratafia made the experience worth while. Thank you to Jacob for reviving a dusty relic, and to Paul Clarke for helping me raid my parents' liquor cabinet again this month.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUC6C7v0sASPh2cSzByv0GNiG0n5V-xisM5cIO_waU5jOVjS6p6FO7YzyGSl0-ZiPPxpzp5QrlExujy-UEBRphiviHWVZzerK0_QYQE2ReJGxLd9pFHuCBQF6ye_xsJsyrud5mHoujEQF/s320/pinksq511.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_zoNQu6o_BUesBIcYJIbk6QOAa4zFg7yBMRVGP-niN8vIsJdjGGvQid0NqQhN2RmmSLE0EbGKWT3LKc0l7hkfHlOt-7mgGVZVGo7yxXM8pjK8Ukio2d86Pu78KwyEpzgbOPETzGLKFFI/s320/pinksq512.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "no contest", "url": "https://cocktailvirgin.blogspot.com/2011/11/no-contest.html", "published": "2011-11-21T15:30:00.003-05:00", "updated": "2017-08-16T11:46:25.880-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Paul McGee", "source": "The Whistler", "year": 2011 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "lime juice", "port (ruby)", "rum", "simple syrup" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Ruby Port (Taylor Fladgate)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup 1:1 (Jaggery)", "1/4 oz Angostura Bitters", "1/4 oz Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a Tiki or Collins glass filled with crushed ice. Garnish with a pineapple wedge (omitted).", "body_text": "1 oz Smith & Cross Rum\n1 oz Ruby Port (Taylor Fladgate)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup 1:1 (Jaggery)\n1/4 oz Angostura Bitters\n1/4 oz Peychaud's Bitters\nShake with ice and strain into a Tiki or Collins glass filled with crushed ice. Garnish with a pineapple wedge (omitted).\nTwo Fridays ago, I made the No Contest that appeared in\nTastingTable\n's Best Cocktails of 2011 article. The drink was created by Paul McGee of Chicago's Whistler and was described as \"the thinking drinker's Tiki drink.\" With a structure of an embittered\nBishop\ncalling for Smith & Cross Rum, I was definitely game.\nThe No Contest began with the aroma of Smith & Cross' funky rum notes along with some rich grape ones from the port. The slightly sweet sip paired up the fruitier elements of the lime and grape, and the swallow got a lot drier with the Smith & Cross flavors, Anogstura's allspice, and Peychaud's anise notes shining through. Overall, the No Contest was rather intense for the Tiki genre, and I was quite pleased at how well the large amount of bitters complemented the ruby port.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZyQVV8du1u3uq2EV44Fmu_jvuwzubF6Tbu40d8QZ3RgquRkD_LILD3zzBoMxXZ8AGJsoPa4MQ81pta9QpHIYTZYcpg8RXQGBzLd_h7rw3_r_Ssd93OVUSp1lUbfXgeccAvxfQv_ryq4/s320/nocontest473.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZyQVV8du1u3uq2EV44Fmu_jvuwzubF6Tbu40d8QZ3RgquRkD_LILD3zzBoMxXZ8AGJsoPa4MQ81pta9QpHIYTZYcpg8RXQGBzLd_h7rw3_r_Ssd93OVUSp1lUbfXgeccAvxfQv_ryq4/s800/nocontest473.JPG", "comment_count": 0 }, { "title": "alphonse", "url": "https://cocktailvirgin.blogspot.com/2011/11/alphonse.html", "published": "2011-11-21T16:28:00.003-05:00", "updated": "2017-08-16T11:45:21.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (orange)", "cynar", "gin", "lillet", "vermouth (sweet)", "wine (red)" ], "ingredients": [ "1 oz Cocchi Americano", "3/4 oz Anchor Distilling Junipero Gin", "1/2 oz Carpano Antica Sweet vermouth", "1/2 oz Gobelsburger Rosé Wine", "1/4 oz Cynar", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Cocchi Americano\n3/4 oz Anchor Distilling Junipero Gin\n1/2 oz Carpano Antica Sweet vermouth\n1/2 oz Gobelsburger Rosé Wine\n1/4 oz Cynar\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass.\nAfter leaving the\nShakin' It Up\nevent two Sundays ago, I walked across the Mass Ave bridge and made my way over to Craigie on Main. Craigie's bar was double staffed with Ted Gallagher and Jared Sadoian, and I felt quite lucky that there was an open seat for me. When I mentioned that I had never had their Alphonse, Ted suggested that I give it a try. The drink was named after Alphonse Mucha, a Czech painter who moved to Paris at the beginning of the Art Nouveau movement. Mucha's work is noted for his earth tones, feminine forms, and ornate borders. He is often best remembered for his advertising work for Champagnes and other products that made him rather wealthy. The drink was crafted as a result of diners asking for libations to have with food; therefore, the Alphonse was created to be lighter in style and more acidic of a drink.\nThe Alphonse's nose contained the Carpano Antica's grape aroma that was spiked with Junipero's piny note. The sip offered up a complex layering of wine flavors from the sweet vermouth, Cocchi Americano, and rosé along with a lemon-like zing. Next, the swallow came in two phases with the first being the gin with darker herbal hints from the Cynar and the second being orange notes with a lingering juniper signature. I was quite impressed at how much of a workhorse the Junipero gin was in this drink; the last time I remember noting this was in John Gertsen's\nMission of Burma\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwet1kC9qE6pJ3CggCzS3gZsHmclLC21APM3VjbTLQ2JaOeHBbqL6qqPtsp9RLRJyoJX-RhHTPanIQWL4-oNXV5FA1S_GkZ3AhVX6jHSkyNXfWqNB9CeHYw7gF54moKsvxX30JP__y55A/s320/Carnation_Mucha.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Sziwgw6L72a-jPqUcJAA87YFCTdn5_-E1dBl6rUUIJzKHxtFD3rkHieQbH_IuhMqxbdGVB73EkYCxJapgs1F1oGNo0qsOx0UZ7eyPdeC3bEifVY-y_yvzUrsew0bS33U1rMde8DMT1E/s320/alphonse496.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwet1kC9qE6pJ3CggCzS3gZsHmclLC21APM3VjbTLQ2JaOeHBbqL6qqPtsp9RLRJyoJX-RhHTPanIQWL4-oNXV5FA1S_GkZ3AhVX6jHSkyNXfWqNB9CeHYw7gF54moKsvxX30JP__y55A/s800/Carnation_Mucha.jpg", "comment_count": 0 }, { "title": "[sweetwater kill]", "url": "https://cocktailvirgin.blogspot.com/2011/11/sweetwater-kill.html", "published": "2011-11-22T14:34:00.003-05:00", "updated": "2017-08-16T11:43:34.849-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "egg white", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz La Favorite Amber Rhum", "1/4 oz Atkins & Potts Rosehip Syrup", "1 oz Cardamaro", "1/2 oz Lemon Juice", "1/4 oz Demerara Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with. Double strain into a rocks glass.", "body_text": "1 1/2 oz La Favorite Amber Rhum\n1/4 oz Atkins & Potts Rosehip Syrup\n1 oz Cardamaro\n1/2 oz Lemon Juice\n1/4 oz Demerara Simple Syrup\n1 Egg White\nShake once without ice and once with. Double strain into a rocks glass.\nFor my nightcap at Craigie on Main, bartender Ted Gallagher had a drink to show me using an intriguing rosehip syrup he found at Christina's Spice and Specialty Foods in Inman Square. The rosehip syrup reminded Ted of rhum agricole, and to match that concept, he utilized an aged La Favorite. In letting me taste the rhum straight, Ted commented that he found it to be quite earthy with aromas of new leather, and it reminded chef Tony Maws of white truffles.\nThe drink began with the aroma of rhum agricole, lemon juice, and something funky that could have been the Cardamaro or the rosehip syrup. The sip paired the lemon with the rosehips, and this was followed by the rhum agricole and the herbal notes from the Cardamaro on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyjSHHtddQGcj9H1dMs0c52d5EmSORMkH6TSAS_3-cBGLQswdYPhjwgo6jNgaLhG-fYmf8b4YTTf9lEyTfwXDpMUa86p9Bkk62Lp6EShBxPf8M6bjHFGytKVFlVCqciZonjBgfGADx1U/s320/rosehip497.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyjSHHtddQGcj9H1dMs0c52d5EmSORMkH6TSAS_3-cBGLQswdYPhjwgo6jNgaLhG-fYmf8b4YTTf9lEyTfwXDpMUa86p9Bkk62Lp6EShBxPf8M6bjHFGytKVFlVCqciZonjBgfGADx1U/s800/rosehip497.JPG", "comment_count": 2 }, { "title": "px flip", "url": "https://cocktailvirgin.blogspot.com/2011/11/px-flip.html", "published": "2011-11-22T16:03:00.004-05:00", "updated": "2026-03-11T13:02:13.022-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jacob Grier", "source": "Metrovino", "year": null }, "categories": [ "bitters (Angostura)", "egg", "sherry" ], "ingredients": [ "2 oz Pedro Ximenez Sherry (Lustau San Emilio)", "1/2 oz Angostura Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass and garnish with freshly grated nutmeg.", "body_text": "2 oz Pedro Ximenez Sherry (Lustau San Emilio)\n1/2 oz Angostura Bitters\n1 Whole Egg\nShake once without ice and once with. Strain into a cocktail glass and garnish with freshly grated nutmeg.\nIn a recent article in\nCulinate\n, bartender Jacob Grier of Metrovino in Portland, Oregon, had a great article on sherries and their revitalization through cocktails. One of the recipes he presented was from his own menu that is a take on the classic 19th century Sherry Flip. Jacob cut the syrupy sweetness of the Pedro Ximénez sherry with a healthy dose of Angostura Bitters to create an exquisite after-dinner drink.\nThe freshly grated nutmeg garnish supplemented the hints of Angostura's spices that entered into the aroma. The creamy rich grape sip was chased by more sherry notes on the swallow along with sweet cinnamon and allspice flavors. The Pedro Ximénez did a good job of balancing the Angostura such that the drink was not a oddity like some bitters-laden drinks can be, and the Angostura in turn donated a great autumnal and winter seasonal spice note to the Flip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjd2GVAj203ySnytz1tSPKOT8_agK5elkWAR20gBnuxrjhiGF7F32Cb5bdhk1R7AQnrghH8a2Ba-aXa5S3yaPP6ZxAsoJG5uoVJBBzTtbIdk4WX8ynV_uSVklcu52BN8opoAshFHHBWU/s320/pxflip499.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjd2GVAj203ySnytz1tSPKOT8_agK5elkWAR20gBnuxrjhiGF7F32Cb5bdhk1R7AQnrghH8a2Ba-aXa5S3yaPP6ZxAsoJG5uoVJBBzTtbIdk4WX8ynV_uSVklcu52BN8opoAshFHHBWU/s800/pxflip499.jpg", "comment_count": 2 }, { "title": "east village athletic club", "url": "https://cocktailvirgin.blogspot.com/2011/11/east-village-athletic-club.html", "published": "2011-11-23T14:51:00.004-05:00", "updated": "2025-03-19T09:56:40.553-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jim Meehan, John Derragon, and Don Lee", "source": "PDT Cocktail Book", "year": null }, "categories": [ "chartreuse (yellow)", "curacao", "lemon juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolon)", "3/4 oz Lemon Juice", "1/2 oz Yellow Chartreuse", "1/2 oz Grand Marnier" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Blanco Tequila (Espolon)\n3/4 oz Lemon Juice\n1/2 oz Yellow Chartreuse\n1/2 oz Grand Marnier\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, I turned to the\nPDT Cocktail Book\nfor a drink that night. One that caught my eye was Jim Meehan, John Derragon, and Don Lee's tribute to the Detroit Athletic Club where the Last Word was created. I remembered that there was also a recipe in Ted Saucier's\nBottoms Up\ncalled the Detroit Athletic Club, and when I checked, it was an egg-based one that seemed unrelated to this one. Therefore, this is a tribute to the Last Word itself named after PDT's neighborhood in Manhattan. Or perhaps a tribute to other similar drinks created in that Detroit locale as well such as the equal parts\nD.J.\nThe East Village Athletic Club presented tequila and Yellow Chartreuse aromas to my nose and tequila and lemon to Andrea's. The sip was a combination of citrus from the lemon and Grand Marnier, and the swallow presented the tequila which blended rather well with the Yellow Chartreuse. Overall, it was not as quirky as a Last Word; perhaps this was due to it being more citrus driven, less sharply herbal from the Chartreuse choice, and less funky from the secondary liqueur selection. Indeed, the drink was pleasantly smooth save for the tequila bite at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggju4J4vtWiotFAd73QPiGjUQjxcjywihToQjfSdkA2_m4kCasgy9OMH1V7Ht5I4-yS8KXED-hGrYc-YJ3TbO53Y_lobZCqFWOzyFKVazivcLcZXi2iRuAzg_nIMfg0x_Iwz5fGHbtpDA/s320/eastvillage500.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggju4J4vtWiotFAd73QPiGjUQjxcjywihToQjfSdkA2_m4kCasgy9OMH1V7Ht5I4-yS8KXED-hGrYc-YJ3TbO53Y_lobZCqFWOzyFKVazivcLcZXi2iRuAzg_nIMfg0x_Iwz5fGHbtpDA/s800/eastvillage500.jpg", "comment_count": 0 }, { "title": "mr. monahan's flip", "url": "https://cocktailvirgin.blogspot.com/2011/11/mr-monahans-flip.html", "published": "2011-11-23T15:27:00.003-05:00", "updated": "2017-08-16T11:38:43.087-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "applejack", "bitters (aromatic)", "egg", "madeira", "simple syrup (other)" ], "ingredients": [ "2 oz Laird's 7 1/2 Year Apple Brandy", "1 oz Madeira", "1 oz Pumpkin Purée Spiced Syrup (*)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with. Strain into a wineglass and garnish the froth with Fee's Aromatic Bitters.", "body_text": "2 oz Laird's 7 1/2 Year Apple Brandy\n1 oz Madeira\n1 oz Pumpkin Purée Spiced Syrup (*)\n1 Whole Egg\nShake once without ice and once with. Strain into a wineglass and garnish the froth with Fee's Aromatic Bitters.\n(*) While I did not get a precise recipe for this ingredient, perhaps a half ounce (1 Tbsp) of canned pumpkin purée and a half ounce of an allspice, cinnamon, and clove simple syrup would work.\nLast Wednesday, Andrea and I went to Trina's Starlite Lounge for dinner. While the bar was full and we sat at a table in the dining area, we did have a chance to speak with bartender and co-owner Beau Sturm as he came by our table during dinner to talk about the drinks he was making for us. The drink I started the evening with was one I remember reading about last year in the\nImproper Bostonian\n. The Mr. Monahan's Flip was created by Beau in honor of then Eastern Standard (now Highland Kitchen) bartender Jimmy Lane's recent nuptials. Unlike our dubbing a drink the\nJimmy Lane Swizzle\n, Beau gave Jimmy a little jab by naming the drink after Jimmy's bride, Riley Monahan, who works at Trina's Starlite Lounge. Jimmy apparently took the joke well, and perhaps things were smoothed over once he tasted the delight. The recipe was based upon the classic Madeira-laden\nBoston Flip\nwith the whiskey swapped for aged apple brandy and with the addition of spiced pumpkin syrup instead of sugar.\nThe Mr. Monohan's Flip's pumpkin notes greeted my nose along with the bitters garnish's cinnamon. On the sip, the pumpkin worked well with the apple brandy flavors, and the more vegetal aspects of the pumpkin came through on the swallow along with the Madeira notes. With successive swallows, the spices from the syrup began to appear and the ones I could easily identify were clove, cinnamon, and allspice (I would not be surprised if nutmeg or other spices were in there too).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgX9XgsBLmsV0zkQbVXPwx128LlwzTRU1RUW4E76T_frMPV-Yq1yQrnwvSfRPlZCezOhn6WhYIaameWCHCZHSi4izOtn1-fiuONS-FdlIoiKJ7hT_KlNshQY4xd7WMur1XI6XcDY84Ch4/s320/mrmonahan502.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgX9XgsBLmsV0zkQbVXPwx128LlwzTRU1RUW4E76T_frMPV-Yq1yQrnwvSfRPlZCezOhn6WhYIaameWCHCZHSi4izOtn1-fiuONS-FdlIoiKJ7hT_KlNshQY4xd7WMur1XI6XcDY84Ch4/s800/mrmonahan502.jpg", "comment_count": 1 }, { "title": ":: camano coffee mill review ::", "url": "https://cocktailvirgin.blogspot.com/2011/11/camano-coffee-mill-review.html", "published": "2011-11-24T17:07:00.002-05:00", "updated": "2017-08-16T11:37:57.867-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [], "instructions": null, "body_text": "A few weeks ago, Andrea was looking through\nMartha Stewart's Living\nmagazine and pointed out a coffee mill in the holiday gift recommendation section. I replied that I had been looking on eBay for a vintage one to grind coffee at work, but I never pulled the trigger for I was unsure of how well they would work. However, I was getting frustrated with my coffee I ground at the store losing much of its glorious terroir flavors and aromas over the first week or two. Therefore, I started researching what modern mechanical options there were that would do as good of a job as the electric burr grinder attached to our Capresso coffee maker at home. After reading a few articles including a discussion on Chowhound, my research took me back to the same one that Martha Stewart had recommended -- the Red Rooster Trading Company's\nCamano Coffee Mill\n!\nSome of the selling points were that each grinder is hand-built in the United States with the wood being walnut sourced from Amish woodsmen. Reviews praised how quiet and well constructed it was; moreover, at $60, it was a lot less than a good electric one. Most importantly, the grind was adjustable!\nBy simply lifting the washer, the threaded wheel at the bottom of the spring could be turned; turning it clockwise changed the spring tension and made the grind finer, and turning it counterclockwise made it coarser.\nIn tuning the grind today, I could make it rather coarse (left) or rather fine (right) with the desired medium in the middle (note that there is some cross-contamination of the grinds in each pile). I did not take them to the extremes so even finer for espresso grind seems quite doable. From the resultant coffee we made, it seemed like a success!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsqD5oY1EdFSLQZxbaGLsS6e-CFrHWEuOjKHDv2xrBpzFALGb7DCJRiyWhLwKgxt3b0Chpb3Y7WWB5QYN1o2GjLyyIPJC6s2pd6wAwZDC-pwVSvr_hMrJWlACGl5RNykS4ACmM2F_n0E/s320/coffee526.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeaHvJn-bPxT4jP1oNv3CFcyNScTHoOOMtf1CJhk5BC85uiIa8C6vm2y0JRd5tjtQp-qWI7FdWMhqWwTWw5SY2vA7JV91ZCJ9wIKo7BZ5NKeN4zBdh5qVQts0MQmUZymY-kcDPd1HPpo/s320/coffee508.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzDxO94atHbhbPgt_fDyYjD0qQXoQ1HLLWv-uQbBtMZnAFqXjKSRe-oI1vWGdUxokNi4AS7ke8OksKPH46eSz9l4kL7dOZIFsWJHgw20_id-_RdHgUykp3wt6IGdD3RjOJnzZxOCG9eA/s320/coffee524.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsqD5oY1EdFSLQZxbaGLsS6e-CFrHWEuOjKHDv2xrBpzFALGb7DCJRiyWhLwKgxt3b0Chpb3Y7WWB5QYN1o2GjLyyIPJC6s2pd6wAwZDC-pwVSvr_hMrJWlACGl5RNykS4ACmM2F_n0E/s800/coffee526.JPG", "comment_count": 2 }, { "title": "don't tread on me", "url": "https://cocktailvirgin.blogspot.com/2011/11/dont-tread-on-me.html", "published": "2011-11-27T14:59:00.004-05:00", "updated": "2017-08-16T11:36:20.734-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "gin", "honey", "lemon juice", "pear liqueur" ], "ingredients": [ "2 oz London Dry Gin", "1/2 oz Thyme-infused Honey Syrup", "1/2 oz Belle de Brillet Pear Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a thyme sprig.", "body_text": "2 oz London Dry Gin\n1/2 oz Thyme-infused Honey Syrup\n1/2 oz Belle de Brillet Pear Liqueur\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe. Garnish with a thyme sprig.\nTowards the end of dinner at Trina's Starlite Lounge, bartender Beau Sturm sent a round of the special cocktail of the day to our table. The drink was called the Don't Tread on Me and was essentially a Bee's Knees with two additional touches. One was that the drink took on an herbal note with the thyme-infused honey and a fruit note with the pear liqueur. The two additions paid dividends for the aroma which presented thyme and pear notes. The sweet, herbal honey sip contained pear and floral notes, and the swallow showcased the gin and thyme along with a citric bite. Andrea commented that the drink was \"very beautiful and sophisticated\"; I agreed and felt that the pear liqueur perhaps more so than the thyme took the mix to a higher level.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx1a-yM6XT12DSdZwu_EAcqgMMBn_fUIuwoDy197NMuGW-Rs0G9n_oR14GFvMiRJDRVx3sfbosXDD04rdCDIhyxLDweN6veVVtxHE9x0dcuKj9K0oXIQOwZK0u6bocYZeOBI_yG6h8iI/s320/donttread503.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx1a-yM6XT12DSdZwu_EAcqgMMBn_fUIuwoDy197NMuGW-Rs0G9n_oR14GFvMiRJDRVx3sfbosXDD04rdCDIhyxLDweN6veVVtxHE9x0dcuKj9K0oXIQOwZK0u6bocYZeOBI_yG6h8iI/s800/donttread503.jpg", "comment_count": 0 }, { "title": "knickroni", "url": "https://cocktailvirgin.blogspot.com/2011/11/knickroni.html", "published": "2011-11-27T15:29:00.004-05:00", "updated": "2017-08-16T11:34:24.843-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "*room temperature", "bitters (orange)", "campari", "egg", "gin", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Campari", "1/2 oz Sweet Vermouth (Vya)", "1 Egg, separated", "1/2 oz Gin (Aviation)", "1 dash Regan's Orange Bitters" ], "instructions": "Stir Campari and sweet vermouth with a spoon in a 2 oz sherry glass to mix. Layer an unbroken egg yolk on top. Layer gin on top of that. Beat egg whites until they are stiff (whisk or cobbler shaker with a balled up Hawthorne spring) and cover gin layer with egg whites. Garnish with a dash of orange bitters. Drink in a ceremonial 4 step process as laid out below by Leo Engel in 1878:", "body_text": "1/2 oz Campari\n1/2 oz Sweet Vermouth (Vya)\n1 Egg, separated\n1/2 oz Gin (Aviation)\n1 dash Regan's Orange Bitters\nStir Campari and sweet vermouth with a spoon in a 2 oz sherry glass to mix. Layer an unbroken egg yolk on top. Layer gin on top of that. Beat egg whites until they are stiff (whisk or cobbler shaker with a balled up Hawthorne spring) and cover gin layer with egg whites. Garnish with a dash of orange bitters. Drink in a ceremonial 4 step process as laid out below by Leo Engel in 1878:\n1. Pass the glass under the\nNostrils\nand\nInhale the Flavour\n–- Pause.\n2. Hold the glass\nperpendicularly\n, close under your mouth, open it\nwide\n, and suck the froth by drawing a\nDeep Breath\n. -- Pause again.\n3.\nPoint\nthe lips and take\none-third\nof the\nliquid contents\nremaining in the glass without\ntouching the yolk\n. -- Pause once more.\n4. Straighten the body, throw the\nhead backward\n, swallow the contents remaining in the glass\nall at once\n, at the same time\nbreaking the yolk\nin your mouth.\nTwo Thursdays ago, the theme for Mixoloseum's Drink Night was \"red and yellow\" in honor of the leaves changing color as we get further into Autumn. Therefore, the use of red and/or yellow cocktail ingredients was encouraged. The idea for this drink came midway through the night in a discussion of how egg yolks were another yellow ingredient besides the obvious Yellow Chartreuse, Galliano, Strega, and Lillet. To figure out a red ingredient, I thought of Campari and somehow that triggered an old thought about how to modernize the\nKnickebein\n, a layered drink created in 1878 by Leo Engel that features an unbroken egg yolk in the middle. When we made a Knickebein for a Mixology Monday back almost 3 years ago, we lacked the crème de noyau to craft Engel's, so we opted for the one in Boothby's 1907\nWorld's Drinks and How To Mix Them\n. The kümmel in Boothby's Knickebein was not so appealing despite the liqueur working well in other drinks. Therefore, the concept of modifying a favorite liqueur-laden drink and dividing it up into Pousse-café format led me to crossing a Negroni with a Knickebein especially since Campari and sweet vermouth fulfilled the red part of the colored drink night theme.\nThe Knickroni began with a pleasant orange aroma from the Regan's Bitters; I replaced the original Knickebein's aromatic bitters with orange ones to represent the Negroni's orange twist garnish. The first part of the drink contained the gin flavor smoothed by the egg white meringue. Next were the sweet vermouth and the sharper Campari notes; these flavors were greatly softened once the egg yolk was burst on the tongue.\nOverall, the Knickroni offered up a more desirable flavor base than the other Knickebein combinations I have read in old drink books, so I chalk that up as a success. Another success was reading a\npost\nby Matt Hamlin in the A Jigger of Blog; Matt saw the tweet about the drink and commented that \"There is some serious WTFery going on here.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ur2rTU7rY4gd1wIy8UccubVFdcJD87gCOIPHm64CyXObVCOm-G-zxLXy1KQQCqazdnpQkRXfd4XRWPbuubYs6yHxOIebVqrMPNU1zf3BSA6BoknAWg-w60XNtkcODedfx_95Re_1UTI/s320/knickroni504.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ur2rTU7rY4gd1wIy8UccubVFdcJD87gCOIPHm64CyXObVCOm-G-zxLXy1KQQCqazdnpQkRXfd4XRWPbuubYs6yHxOIebVqrMPNU1zf3BSA6BoknAWg-w60XNtkcODedfx_95Re_1UTI/s800/knickroni504.JPG", "comment_count": 1 }, { "title": "six inch gold blade", "url": "https://cocktailvirgin.blogspot.com/2011/11/six-inch-gold-blade.html", "published": "2011-11-28T15:26:00.003-05:00", "updated": "2017-08-16T11:33:38.705-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Al Sotack", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "bitters (mole)", "campari", "rum", "scotch" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Punt e Mes", "1/2 oz Nardini Amaro", "1/2 oz Campari", "1/2 tsp Laphroaig Scotch", "2 dash Angostura Bitters", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe glass. Twist an orange peel over the top and discard.", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Punt e Mes\n1/2 oz Nardini Amaro\n1/2 oz Campari\n1/2 tsp Laphroaig Scotch\n2 dash Angostura Bitters\n1 dash Mole Bitters\nStir with ice and strain into a cocktail coupe glass. Twist an orange peel over the top and discard.\nTwo Fridays ago, since we finally had all the ingredients to make it, we decided to concoct the Six Inch Gold Blade that appears in the\nBeta Cocktails\nbook. The drink was created by Al Sotack of Philidelphia's Franklin Mortgage & Investment Co. and was probably named after one of Nick Cave's early songs from the Birthday Party era. The two bottles we lacked until recently were Laphroaig Scotch and Nardini Amaro, and the only thing we needed was the right moment to take on a drink that appeared on the Franklin's challenging \"I Asked Her For Water She Gave Me Gasoline\" section of their menu.\nThe Six Inch Gold Blade began with a combination of orange oil, Smith & Cross rum, and Punt e Mes aromas. The sip presented the Punt e Mes' grape and the Nardini's caramel and was relatively simple compared to the swallow. Indeed, the swallow first showcased the funky rum and a complex bitter symphony, and then it provided a smoky Scotch, residual woodiness, and chocolate aftertaste. Besides the mole bitters, the chocolate notes also stemmed the Nardini Amaro which otherwise reminded me a bit of Bénédictine. Lingering over this drink only allowed for the bitterness to grow as the Six Inch Gold Blade warmed up, so nursing it like a Rusty Nail might not be the best option.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5hy9HiJuo5eElFePQL5-Q-qFq-Ru7bwW7NLgk0KLSuSAtAUV23JzXvbWu-OLQvAvP0PBRh23B23NGNJDkdJfOZB70RNbfxkx5GD-eKMRx7g2vhnSPFkJ2BMMbor_nARvEgNQG4s5mqg/s320/sixinch510.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5hy9HiJuo5eElFePQL5-Q-qFq-Ru7bwW7NLgk0KLSuSAtAUV23JzXvbWu-OLQvAvP0PBRh23B23NGNJDkdJfOZB70RNbfxkx5GD-eKMRx7g2vhnSPFkJ2BMMbor_nARvEgNQG4s5mqg/s800/sixinch510.JPG", "comment_count": 6 }, { "title": "sloe combustion", "url": "https://cocktailvirgin.blogspot.com/2011/11/sloe-combustion.html", "published": "2011-11-28T16:25:00.003-05:00", "updated": "2017-08-16T11:32:52.808-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "United Kingdom Bartenders Guild's Approved Cocktails", "year": 1937 }, "categories": [ "bitters (other)", "sloe gin", "soda", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/3 Sloe Gin (1 oz Plymouth)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1/6 Sweet Vermouth (1/2 oz vya)", "1/6 Grapefruit Crush (1/2 oz Rieme Pink Grapefruit Sparkling Limonade)", "2 dash Peach Bitters (Fee's)" ], "instructions": null, "body_text": "1/3 Sloe Gin (1 oz Plymouth)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1/6 Sweet Vermouth (1/2 oz vya)\n1/6 Grapefruit Crush (1/2 oz Rieme Pink Grapefruit Sparkling Limonade)\n2 dash Peach Bitters (Fee's)\nThe instructions were to shake with ice and strain into a cocktail glass. Instead, I stirred all the ingredients but the soda with ice and strained into a coupe glass. Next, I added the soda, briefly stirred, and garnished with a grapefruit twist.\nTwo Saturdays ago, I was flipping through the United Kingdom Bartenders Guild's\nApproved Cocktails\nfrom 1937 and spotted the amusingly named Sloe Combustion. Besides the pun, I found the call for Grapefruit Crush to be quite curious. I double checked and the Crush brand of soda was around back then with the original Orange Crush appearing in 1906. While we did not have this specific soda at home, we did have a fine French sparkling grapefruit lemonade on hand.\nThe grapefruit twist I added in conjunction with the grapefruit soda provided much of the aroma with hints of sloe gin and perhaps sweet vermouth poking through. The grape and berry sip was chased by a peach and grapefruit swallow. While the drink did not start sweet, the swallow did have a lingering sweetness. Indeed, the Sloe Combustion was not as sweet as I expected perhaps from the dry vermouth and the carbonation offering some crispness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcoTHVfNNTgYt28q1Zts4sjnIsVvXE38glQqqgk5hEifLPnFQOu2EDBGfC8uE4I5wzVNXM_ta7kwHVe8PihBpc5q-YgJr1yK2pNutmxDm9zX8tU8nQSctic9i3ma3m5WUIsf2MIJyCEU/s320/sloecombust513.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcoTHVfNNTgYt28q1Zts4sjnIsVvXE38glQqqgk5hEifLPnFQOu2EDBGfC8uE4I5wzVNXM_ta7kwHVe8PihBpc5q-YgJr1yK2pNutmxDm9zX8tU8nQSctic9i3ma3m5WUIsf2MIJyCEU/s800/sloecombust513.JPG", "comment_count": 0 }, { "title": "follow that black rabbit", "url": "https://cocktailvirgin.blogspot.com/2011/11/follow-that-black-rabbit.html", "published": "2011-11-29T14:29:00.004-05:00", "updated": "2017-08-16T11:31:51.998-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Kristian Kramp", "source": "Bartender's Gin Compendium", "year": null }, "categories": [ "fernet-branca", "gin", "lemon juice", "maple syrup", "orange juice" ], "ingredients": [ "3/4 oz Fernet Branca", "3/4 oz Beefeater Gin", "3/10 oz Lemon Juice", "3/4 oz Orange Juice", "3/4 oz Maple Syrup" ], "instructions": "Shake with ice and strain into an ice-filled highball glass. Perhaps an orange slice garnish would not be out of place here. I added a straw.", "body_text": "3/4 oz Fernet Branca\n3/4 oz Beefeater Gin\n3/10 oz Lemon Juice\n3/4 oz Orange Juice\n3/4 oz Maple Syrup\nShake with ice and strain into an ice-filled highball glass. Perhaps an orange slice garnish would not be out of place here. I added a straw.\nAfter the Sloe Combustion, I decided to make one of the recipes I spotted in Gary Regan's\nBartender's Gin Compendium\ncalled Follow that Black Rabbit. The drink was created by Kristian Kramp, a bartender from Denmark who now works at Gefährlich, who claimed that he was influenced by both Donnie Darko and Alice in Wonderland in naming this drink. With the orange juice, lemon juice, and maple syrup, my guess is that the Savoy and Embury classic, the\nApple Jack Rabbit\n, was his starting point. Instead of apple brandy, Kristian opted for Fernet Branca lightened by gin.\nThe drink began with a Fernet Branca nose that was soothed by a maple aroma. While the orange juice on the sip was not surprising, the presence of the gin's juniper and other botanical notes was, for gin generally comes across on the swallow. Instead, the swallow mirrored the scent with maple syrup and mellowed out Fernet Branca flavors. As the ice melted, however, the drink became more Fernet forward in its balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLP6BmuawgrD1P-nF8KrYb0M6tE9Uhhe9CIPA8-Qkh_J4J6831Zm3ZggTDiyoh-oAbeafEz4vOhDPsxuavd0WWhpVhyphenhyphener5fPx09mOAVhj37p87IL3po5Tcfl982gHmg-CGC-x3Fxlx34/s320/followblackrab514.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLP6BmuawgrD1P-nF8KrYb0M6tE9Uhhe9CIPA8-Qkh_J4J6831Zm3ZggTDiyoh-oAbeafEz4vOhDPsxuavd0WWhpVhyphenhyphener5fPx09mOAVhj37p87IL3po5Tcfl982gHmg-CGC-x3Fxlx34/s800/followblackrab514.jpg", "comment_count": 2 }, { "title": "skipper's flip", "url": "https://cocktailvirgin.blogspot.com/2011/11/skippers-flip.html", "published": "2011-11-29T15:14:00.003-05:00", "updated": "2017-08-16T11:30:57.164-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "benedictine", "bitters (other)", "egg", "lime juice", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Myer's Dark Rum", "1/2 oz Benedictine", "1/2 oz Lime Juice", "1/2 oz Brown Sugar Syrup", "1 dash Bittermens Tiki Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with. Strain into a wine glass and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Myer's Dark Rum\n1/2 oz Benedictine\n1/2 oz Lime Juice\n1/2 oz Brown Sugar Syrup\n1 dash Bittermens Tiki Bitters\n1 Whole Egg\nShake once without ice and once with. Strain into a wine glass and garnish with freshly grated nutmeg.\nTwo Sundays ago, Andrea and I ventured down to Green Street where Derric Crothers and Philip MacLeod were tending bar. For our first cocktail, Derric wanted to show us his new creation that has quickly become his seasonal drink this year. Derric took the hot\nSkipper's Punch\nfrom the menu, modified it, and converted it into a tasty Flip. In tracing back the source, the Punch was bar owner Dylan Black's riff on the Skipper's Particular from the\nEsquire's Handbook for Hosts\n. Here, the nutmeg garnish contributed greatly to the Flip's aroma. The sip was a rich dark rum and brown sugar flavor that led into the lime and spice notes from the Benedictine and Tiki Bitter on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2UDTuourEMLHMcWIQJW0LF0rIMrNQZCgURCxGpBgNrB8A_X5mxaALJt_jfT-3hw6QzQf0PQ_osnOnWmDy9kPdQKenxWQQaf84i00g1bLMU4lS48AQy3TNIYIFQlOdQwRqOjqPFT89zg/s320/skippers516.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2UDTuourEMLHMcWIQJW0LF0rIMrNQZCgURCxGpBgNrB8A_X5mxaALJt_jfT-3hw6QzQf0PQ_osnOnWmDy9kPdQKenxWQQaf84i00g1bLMU4lS48AQy3TNIYIFQlOdQwRqOjqPFT89zg/s800/skippers516.JPG", "comment_count": 0 }, { "title": "floridita", "url": "https://cocktailvirgin.blogspot.com/2011/11/floridita.html", "published": "2011-11-30T14:33:00.003-05:00", "updated": "2017-08-16T11:29:33.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Philip MacLeod", "source": "Green Street", "year": null }, "categories": [ "#green street", "creme de cacao", "grenadine", "lime juice", "rum (white)", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Martini & Rossi Sweet Vermouth", "1/2 oz Lime Juice", "1/4 oz Marie Brizard Crème de Cacao (White)", "1/4 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.", "body_text": ">1 1/2 oz Matusalem Platino Rum\n1/2 oz Martini & Rossi Sweet Vermouth\n1/2 oz Lime Juice\n1/4 oz Marie Brizard Crème de Cacao (White)\n1/4 oz Grenadine\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge.\nFor my second drink at Green Street, I asked bartender Philip MacLeod for the Floridita. The drink was named after the bar in Havana, Cuba, that Ernest Hemingway helped to make famous. While Ernest declared, \"My mojito in La Bodeguita, my daiquiri in El Floridita,\" this was probably not the drink he was ordering. However, as an abstraction of the Daiquiri, this drink seemed worth a try. The Floridita's lime wedge garnish contributed greatly to the aroma and helped prepare the mouth for the sip's fruity flavor from the lime, vermouth's grape, and grenadine. The rum appeared in the swallow that finished with chocolaty notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk0fwka2NKxqR976FxjkSrqBTNMM-0Uj3P1EnMfBdnXk9Xmm0AULM4418pHtZybeegyzN0mg2Ya7iiZnx1pxIAFDqPVtLy37qaDwE9Z25AUr9-Wg_bHt39c9WQjv8rRq5OGaf1zygzWI/s320/floridita517.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk0fwka2NKxqR976FxjkSrqBTNMM-0Uj3P1EnMfBdnXk9Xmm0AULM4418pHtZybeegyzN0mg2Ya7iiZnx1pxIAFDqPVtLy37qaDwE9Z25AUr9-Wg_bHt39c9WQjv8rRq5OGaf1zygzWI/s800/floridita517.JPG", "comment_count": 0 }, { "title": "champ clark", "url": "https://cocktailvirgin.blogspot.com/2011/11/champ-clark.html", "published": "2011-11-30T15:35:00.003-05:00", "updated": "2017-08-16T11:28:50.319-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "apricot liqueur", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Ryan & Wood)", "1/6 Apricot Brandy (1/2 oz Rothman & Winter)", "1/6 Sweet Vermouth (1/2 oz Vya)", "1 dash Ojen (1 barspoon La Muse Verte Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry (Luxardo Maraschino).", "body_text": "2/3 Rye Whiskey (2 oz Ryan & Wood)\n1/6 Apricot Brandy (1/2 oz Rothman & Winter)\n1/6 Sweet Vermouth (1/2 oz Vya)\n1 dash Ojen (1 barspoon La Muse Verte Absinthe)\nStir with ice and strain into a cocktail glass. Garnish with a cherry (Luxardo Maraschino).\nTwo Mondays ago for a nightcap, I flipped through the\nPioneers of Mixing at Elite Bars: 1903-1933\nto one of the drinks I had marked off, the Champ Clark. What caught my eye was how similar it was to the\nSlope\nwith sweet vermouth and Ojen bitters in place of the Slope's Punt e Mes and Angostura. The drink was named after one of the politicians of the day, James Beauchamp Clark. Champ was a Democrat who worked his way up to being the Speaker of the House of Representatives. In 1912, he raised his political aspirations to the Presidency; however, Woodrow Wilson ended up getting the nod as the Democratic presidential candidate that year. After a let down like that, I am sure that he could have used one of these cocktails. Moreover, since Clark was strongly opposed to Prohibition that unfortunately came upon the country shortly before the end of his political career, we should raise a glass for his efforts.\nThe cocktail began with an absinthe and rye whiskey aroma that led into a malty sip with a hint of grape. The swallow presented the rye's barrel notes that merged gracefully with the apricot flavors, and the absinthe rounded out the Champ Clark on the finish. Even with a lot of apricot liqueur in the drink, it did not come across as such; perhaps the combination of rye and absinthe helped to subdue it. Overall, the drink reminded me a bit of another political cocktail, the\nRemember the Maine\nwhich utilizes cherry brandy in place of the Champ Clark's apricot.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIqdt8Og-sn3QZanybw-F9v88pJblw_6h6e_JWYqeEPg1VfWcth7BKPlijGMZa3tInYwiGRok5o39juLN5_HgvXcd5fmPZ_0psD2Y0nbZR2Y6YYHqiygQS9cLe__NYl6FvlIKXAftIRs/s320/clark.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTgOKl3LPirabvqXngxIJSIYZpVj9ivHjF9u7QX1CqtM0arMnUoQVF6tA_4AE9ZDdtSmMSjIXiHJNQomx2QS2XljJyFG0sBLwfJX-gkv6VZmRgXuLnYv-uZ8shTNxawq2X-QraGEGNAM/s320/champclark520.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIqdt8Og-sn3QZanybw-F9v88pJblw_6h6e_JWYqeEPg1VfWcth7BKPlijGMZa3tInYwiGRok5o39juLN5_HgvXcd5fmPZ_0psD2Y0nbZR2Y6YYHqiygQS9cLe__NYl6FvlIKXAftIRs/s800/clark.jpg", "comment_count": 2 }, { "title": "girl from jerez", "url": "https://cocktailvirgin.blogspot.com/2011/12/girl-from-jerez.html", "published": "2011-12-01T13:37:00.004-05:00", "updated": "2026-03-11T13:02:21.920-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jim Meehan", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "cachaça", "lime juice", "pimento dram", "rum", "sherry" ], "ingredients": [ "1 oz Rhum Clément VSOP (JM Rhum Gold)", "1 oz Mãe de Ouro Cachaça (Seleta)", "3/4 oz Lime", "1/2 oz Lustau San Emilio Pedro Ximenez Sherry", "1 barspoon St. Elizabeth Allspice Dram" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with freshly grated nutmeg.", "body_text": "1 oz Rhum Clément VSOP (JM Rhum Gold)\n1 oz Mãe de Ouro Cachaça (Seleta)\n3/4 oz Lime\n1/2 oz Lustau San Emilio Pedro Ximenez Sherry\n1 barspoon St. Elizabeth Allspice Dram\nShake with ice and strain into a coupe glass. Garnish with freshly grated nutmeg.\nTwo Tuesdays ago, I decided to make the Girl from Jerez from the\nPDT Cocktail Book\n. The drink was created by Jim Meehan in 2009 when he was inspired by Stan Getz' saxophone work in the 1964 bossa nova hit, \"The Girl from Ipanema.\" As for the Jerez part, Jim softened and sweetened this Daiquiri variation with a Pedro Ximénez sherry.\nOnce mixed, the Girl from Jerez had a strange vegetal green-brown color from the lime and sherry. The nose was a sweet lime and funky sugar cane spirit aroma that was spiced by the nutmeg garnish. Next, the sip showcased the lime and grape flavors along with a grassy note. The swallow started with the pairing of rhum and cachaça flavors with allspice accents from the liqueur, and it ended with a cleansing wave of lime notes. With the sugar cane spirits, the cachaça seemed to dominate the sip more while the rhum agricole was stronger on the swallow. The combination of grape, rum, and lime reminded me of the\nBishop\nI had at No. 9 Park as well as the Whistler's\nNo Contest\nthat I recently made at home.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYHP4sAcoF1pYGYYprqNNgQDFWGTHnrLoDzMaGOCcUlaxZT6W5nqYHNqSOxmOIbDsrQvZU4IH0L4bBkUZcIhnrHPqnB-PXBNZahk-8DV9w5FBJAooWoxgDGZL9t0q1D4_awhGJ1_S8cc/s320/girlfromjerez521.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYHP4sAcoF1pYGYYprqNNgQDFWGTHnrLoDzMaGOCcUlaxZT6W5nqYHNqSOxmOIbDsrQvZU4IH0L4bBkUZcIhnrHPqnB-PXBNZahk-8DV9w5FBJAooWoxgDGZL9t0q1D4_awhGJ1_S8cc/s800/girlfromjerez521.JPG", "comment_count": 0 }, { "title": "felonious monk", "url": "https://cocktailvirgin.blogspot.com/2011/12/felonious-monk.html", "published": "2011-12-01T15:10:00.003-05:00", "updated": "2017-08-16T11:23:44.759-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Tim Lacy", "source": "Beta Cocktails", "year": null }, "categories": [ "beer", "benedictine", "bitters (Angostura)", "chartreuse (yellow)", "egg white", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Martin Miller Westbourne Strength Gin", "1 1/4 oz Lemon Juice", "3/4 oz Yellow Chartreuse", "1/2 oz Benedictine", "3 dash Angostura Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Collins glass filled with ice and 1 1/2 oz Belgian abbey beer (Ommegang Abbey Dubbel). Garnish with an orange peel rosette. I added a straw as well.", "body_text": "1 1/2 oz Martin Miller Westbourne Strength Gin\n1 1/4 oz Lemon Juice\n3/4 oz Yellow Chartreuse\n1/2 oz Benedictine\n3 dash Angostura Bitters\n1 Egg White\nShake once without ice and once with ice. Strain into a Collins glass filled with ice and 1 1/2 oz Belgian abbey beer (Ommegang Abbey Dubbel). Garnish with an orange peel rosette. I added a straw as well.\nTwo Wednesdays ago, it was time to make Tim Lacy's Felonious Monk from the\nBeta Cocktails\nbook. The ability to make this drink as described in the book was another product of my trip to New York City back in September where I was finally able to find Martin Miller's Westbourne Strength Gin. Certainly, other gins would work as substitutions here, but the recipe made for a fine excuse to purchase this spirit. The other ingredient I needed was a Belgian abbey ale; instead of going European, I went with one made in New York State. Indeed, I have been quite impressed with Ommegang's products and we got a chance to tour the brewery in Cooperstown back in October. With the egg white Fizz lightened with beer, the Felonious Monk reminded me of some of Ted Kilpatrick's drinks such as the\nZimmermann Telegram\n, the\nMorning Glory Fizz\nvariation, and the\nPark Street Cup\nthat he has made for me at No. 9 Park.\nThe orange peel rosette garnish on the Felonious Monk donated citrus oil notes to the malty beer aroma and herbal notes from either the gin or the liqueurs. The carbonated sip showcased the lemon and Yellow Chartreuse flavors, and the gin and Benedictine appeared at the beginning of the swallow. The beer's hop signature then contributed greatly to the pleasing aftertaste. Indeed, we were quite impressed at how such complex flavors were in perfect harmony in this glass. I was unsure of how the Belgian-style Dubbel would work here, but it did a splendid job accenting the citrus notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3ELGfNxliKxDO0lDimWaE7-SEQXtS6BS4vKwd6tcZp1trdxAdXcSQ56CmaZavRgDFmRQHENtXIaJ-5caS27FZVEnjteeTF4a9Eozp8dXN3wVjgRGFv7mCL4hij4cZyreJUct99sUmn4/s320/felonious522.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3ELGfNxliKxDO0lDimWaE7-SEQXtS6BS4vKwd6tcZp1trdxAdXcSQ56CmaZavRgDFmRQHENtXIaJ-5caS27FZVEnjteeTF4a9Eozp8dXN3wVjgRGFv7mCL4hij4cZyreJUct99sUmn4/s800/felonious522.JPG", "comment_count": 1 }, { "title": "gran paradiso", "url": "https://cocktailvirgin.blogspot.com/2011/12/gran-paradiso.html", "published": "2011-12-02T11:00:00.003-05:00", "updated": "2017-08-16T11:22:41.318-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Alex Day", "source": "7x7SF", "year": null }, "categories": [ "lemon juice", "scotch", "simple syrup", "tea", "wine (red)" ], "ingredients": [ "2 oz Barbera de Monferrato Wine (Bear Flag Red)", "1 oz Ceylon Tea, chilled (Oolong)", "1 oz Famous Grouse Blended Scotch", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with freshly grated nutmeg.", "body_text": "2 oz Barbera de Monferrato Wine (Bear Flag Red)\n1 oz Ceylon Tea, chilled (Oolong)\n1 oz Famous Grouse Blended Scotch\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a rocks glass containing a large ice cube. Garnish with freshly grated nutmeg.\nFor Thanksgiving, we were lucky to not have to face all the traffic this year, and instead Andrea and I stayed home and cooked. In wondering what to do with the rest of the bottle of red wine we had opened, Andrea found an article about wine cocktails in\n7x7SF\nthat had recipes from Alex Day, a former bartender at Death & Co. who is now a consultant in Los Angeles. The one that called out to me was the Gran Paradiso that had a classic punch-like feel to it.\nThe Gran Paradiso presented a Scotch and nutmeg aroma. This relatively dry drink began with lemon and wine flavors on the sip. The swallow contained the Scotch including some smoke notes that worked well with the tea; moreover, the tea along with the wine donated a lingering tannin note on the aftertaste. With the whiskey, wine, and lemon, the Gran Paradiso reminded me of the 19th century\nNew York Sour\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhRbNDXNsg55IpCsFrsZ2TBjHv00mcpSX9OPMaXkylB0O4U1jglHk-YzC6E_C6vtSoG7qqTv7eU4_L1pVF_q1JbC-yxGcpzAeKDv8GGEe88DHynU-rj8dBWuhbYI8176bnZGNYCfszr8/s320/granparad527.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhRbNDXNsg55IpCsFrsZ2TBjHv00mcpSX9OPMaXkylB0O4U1jglHk-YzC6E_C6vtSoG7qqTv7eU4_L1pVF_q1JbC-yxGcpzAeKDv8GGEe88DHynU-rj8dBWuhbYI8176bnZGNYCfszr8/s800/granparad527.JPG", "comment_count": 2 }, { "title": "la bateleur", "url": "https://cocktailvirgin.blogspot.com/2011/12/la-bateleur.html", "published": "2011-12-02T12:44:00.003-05:00", "updated": "2017-08-16T11:21:40.637-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Alex Day", "source": "Death & Co.", "year": null }, "categories": [ "bitters (Angostura)", "cynar", "gin", "punt e mes", "strega" ], "ingredients": [ "2 oz Beefeater Gin", "3/4 oz Punt e Mes", "1/2 oz Strega", "1/4 oz Cynar", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Beefeater Gin\n3/4 oz Punt e Mes\n1/2 oz Strega\n1/4 oz Cynar\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter Alex Day's Gran Paradiso, I recalled another one of his recipes that I had spotted in Gary Regan's\nBartender's Gin Compendium\ncalled La Bateleur. La Bateleur was a drink that Alex created while he was still at Death & Co. in Manhattan. The name translates into the magician and is one of the cards in the Tarot deck; since Strega means witch in Italian, the drink's name made sense.\nThe cocktail began with an aroma of the gin and lemon twist with perhaps hints of the Punt e Mes. The sip presented a sweet spiced grape flavor that was followed by Cynar and Punt e Mes in the beginning of the swallow and Strega and gin at the end. Indeed, the rather herbal swallow began with bitter notes and ended with spiced ones including a wormwood-cinnamon sort of note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJA5DtIhZp5-R3627z6m2yajiWFJ79fKz-ADF88LIkPn2m-9rv-e6F4nQQPzgMSt0C4MZO2AGHRhhUTOjDEKR83NGOs4sM8D2U3xYcWIK12W9hCVi3MSasGLWZXJCPGlLqhF4Z01lKU0/s320/labateleur528.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJA5DtIhZp5-R3627z6m2yajiWFJ79fKz-ADF88LIkPn2m-9rv-e6F4nQQPzgMSt0C4MZO2AGHRhhUTOjDEKR83NGOs4sM8D2U3xYcWIK12W9hCVi3MSasGLWZXJCPGlLqhF4Z01lKU0/s800/labateleur528.JPG", "comment_count": 0 }, { "title": "boston bog", "url": "https://cocktailvirgin.blogspot.com/2011/12/boston-bog.html", "published": "2011-12-05T15:04:00.005-05:00", "updated": "2025-08-08T12:12:29.165-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's Fine Food & Ale", "year": null }, "categories": [ "#stoddards", "gin", "simple syrup (ginger)", "sloe gin", "vodka" ], "ingredients": [ "1 1/2 oz" ], "instructions": "Shake with ice and strain into a rocks glass filled with chipped ice. Garnish with 4 fresh cranberries and add straws.", "body_text": "1 1/2 oz\nVodka\nBeefeater Gin\n1/2 oz Plymouth Sloe Gin\n1 1/2 oz Cranberry Juice\n1/4 oz Ginger Syrup\nShake with ice and strain into a rocks glass filled with chipped ice. Garnish with 4 fresh cranberries and add straws.\nTwo Fridays ago, Andrea and I went to Stoddard's Fine Food & Ale for drinks. For my first libation, I asked bartender Tony Iamunno for the Boston Bog off of the menu. Instead of the vodka base, I requested gin for I felt that it would work well with the sloe gin and ginger syrup flavors. The gin paid dividends in the nose where it contributed a great botanical note, and this led into a fruit-driven sip with flavors from the sloe gin and cranberry juice. The swallow possessed gin notes with a lingering ginger aftertaste. As the ice melted, the tartness of the cranberry juice started to come through along with a greater juniper signature from the gin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudBhupZpS2f1WN6S5m-8pt8vE4a24_76RtOZdVgGVtJs_t5iFZzJcRFxlGeJKI2JIpNOibRb9_OoZHi-umCdqudyByiL0qgW7ILwhPFmQyIK5-wxmE602ZHS_31RdnjEFNfklbZu6fLs/s320/bostonbog530.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudBhupZpS2f1WN6S5m-8pt8vE4a24_76RtOZdVgGVtJs_t5iFZzJcRFxlGeJKI2JIpNOibRb9_OoZHi-umCdqudyByiL0qgW7ILwhPFmQyIK5-wxmE602ZHS_31RdnjEFNfklbZu6fLs/s800/bostonbog530.JPG", "comment_count": 0 }, { "title": "newton's downfall", "url": "https://cocktailvirgin.blogspot.com/2011/12/newtons-downfall.html", "published": "2011-12-05T15:41:00.003-05:00", "updated": "2017-08-16T11:19:45.754-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "averna", "bitters (mole)", "orange juice", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Averna", "1/2 oz Orange Juice", "1/4 oz Acid Phosphate", "1/4 oz Cinnamon Syrup", "1 barspoon Fig Jam", "2 dash Scrappy's Chocolate Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with chipped ice. Garnish with an orange twist and add straws.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Averna\n1/2 oz Orange Juice\n1/4 oz Acid Phosphate\n1/4 oz Cinnamon Syrup\n1 barspoon Fig Jam\n2 dash Scrappy's Chocolate Bitters\nShake with ice and strain into a rocks glass filled with chipped ice. Garnish with an orange twist and add straws.\nFor my second drink at Stoddard's, I asked bartender Tony Iamunno if he had any drinks he was working on. He mentioned that he had a drink called Newton's Downfall; I was expecting an apple drink for I imagined a Sir Isaac theme, but Tony meant the cookie. Through a spoonful of fig jam in conjunction with the other flavors in the mix, the drink reminded Tony of a Fig Newton. Also of note was how Tony supplemented a softer citrus fruit juice, namely orange, with acid phosphate's crispness to balance the sweetness in the drink similar to how lemon or lime juice alone would.\nThe Newton's Downfall had an orange oil aroma with fig notes poking through. A crisp orange sip presented the Averna's caramel and the rye's malt, and the swallow showcased the spicier aspects of the rye and Averna along with fig and cinnamon flavors. As the ice melted, the chocolate notes from the bitters began to appear and the fig became more prominent.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-n7IQLZRiE0SVgQ-5P8IOccjkmMVXUOEEy31MWkQZGbvuNSEsTrjqb66Irynofu2v5ea6X7mi4JbwTLFTiUAVRN7bKKKoJHJ5egF6d07UxtJ-49CJLmVXf5F2u5SN18JKKvS-XbUZGI/s320/newtonsdown532.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-n7IQLZRiE0SVgQ-5P8IOccjkmMVXUOEEy31MWkQZGbvuNSEsTrjqb66Irynofu2v5ea6X7mi4JbwTLFTiUAVRN7bKKKoJHJ5egF6d07UxtJ-49CJLmVXf5F2u5SN18JKKvS-XbUZGI/s800/newtonsdown532.JPG", "comment_count": 0 }, { "title": "catcher in the rye", "url": "https://cocktailvirgin.blogspot.com/2011/12/catcher-in-rye.html", "published": "2011-12-05T19:04:00.004-05:00", "updated": "2017-08-16T11:18:25.073-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Brooke Arthur", "source": "Imbibe Magazine", "year": null }, "categories": [ "amer picon", "bitters (aromatic)", "curacao", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye (Sazerac 6 Year)", "1 oz Amontillado Sherry (Lustau Dry)", "1/2 oz Torani Amer", "1/4 oz Grand Marnier", "1 dash Abbott's Bitters (*)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Rye (Sazerac 6 Year)\n1 oz Amontillado Sherry (Lustau Dry)\n1/2 oz Torani Amer\n1/4 oz Grand Marnier\n1 dash Abbott's Bitters (*)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\n(*) The recipe recommends subbing vanilla bean-infused Angostura or vanilla-bean infused Jerry Thomas Decanter Bitters; however, regular Angostura Bitters should work fine here.\nFor a nightcap two Saturdays ago, I decided to make a drink created by Brooke Arthur of Prospect in San Francisco. The recipe which appeared in the May/June issue of\nImbibe Magazine\nwas entitled the Catcher in the Rye; besides the whiskey element alluded to in the name, it contained some interesting sounding orange and grape elements. While I used Sazerac 6 Year Rye, the two whiskeys she has used in the past for her J.D. Salinger tribute are Wild Turkey and Rittenhouse 100 Ryes which are both on the spicier side.\nThe Catcher in the Rye began with a variety of orange aromas from the twist, Torani Amer, and Grand Marnier. The orange notes continued on in the sip where they joined the sherry's grape. The nuttier aspect of the Amontillado sherry fell in the swallow along with the rye and the Abbott's Bitters spice. The bitters definitely tied the drink together and gave a bit of complexity that was more noticeable here than in other recipes. Moreover, the recipe seemed to be a few dashes of Maraschino liqueur shy from completely reminding me of a\nHoskins Cocktail\nregardless of the different base spirit. Overall, in Andrea's words, the Catcher in the Rye was a \"very nice, very dry sherry cocktail.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsBkA3f3hjFIHg2hLiCsNB3NRpSvtaMdzwQB8mBzFsdNazdvLhdq_H8ZSeuD_h3HkwONSUDpgrLwkq1wPx2mzdUccMCmEqGOiQBeF-VzjWdi0I1EQI8h0E4ouyU0uaRkK1ZQPmv42AV0/s320/catcherrye533.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsBkA3f3hjFIHg2hLiCsNB3NRpSvtaMdzwQB8mBzFsdNazdvLhdq_H8ZSeuD_h3HkwONSUDpgrLwkq1wPx2mzdUccMCmEqGOiQBeF-VzjWdi0I1EQI8h0E4ouyU0uaRkK1ZQPmv42AV0/s800/catcherrye533.JPG", "comment_count": 0 }, { "title": "this, that, the other", "url": "https://cocktailvirgin.blogspot.com/2011/12/this-that-other.html", "published": "2011-12-06T14:50:00.005-05:00", "updated": "2017-08-16T11:17:24.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Evan Harrison", "source": "the Independent", "year": null }, "categories": [ "#independent", "bitters (Angostura)", "bitters (other)", "port (ruby)", "quinquina", "tequila" ], "ingredients": [ "2 oz Maurin Quina", "1 oz Chinaco Blanco Tequila", "1/2 oz Graham Six Grapes Port", "1 dash Housemade Lime Bitters (*)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lime twist.", "body_text": "2 oz Maurin Quina\n1 oz Chinaco Blanco Tequila\n1/2 oz Graham Six Grapes Port\n1 dash Housemade Lime Bitters (*)\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Garnish with a lime twist.\n(*) Possibly a lime peel tincture. Scrappy's sells a lime bitters, and muddling lime peels in the tequila and letting it sit for several minutes might work in a pinch.\nTwo weeks ago, we heard that Evan Harrison was going to be doing a guest bartending gig at his old haunt, the Independent, that Sunday. Currently, Evan is between jobs after he left Deep Ellum but before\nBrick & Mortar\nopens up in another week or two; thus, he has been doing guest stints around town to stay in shape including a night at Craigie on Main. Since we were unable to make the Craigie on Main one, we were quite pleased to attend this one.\nThe cocktail I picked off the menu, the \"This, That, the Other,\" was a tequila aperitif akin to the\nMetexa\nbut with richer, fruitier flavors. Furthermore, the combination of Maurin Quina and tequila appealed to me for it worked rather well in Scott Holliday's\nTequila Scaffa\n. The drink presented a tequila and lime oil aroma that led into a rich cherry-grape fruit sip from the Maurin Quina and port. Next, the swallow offered up the complementary duo of tequila and lime peel notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeDapcyEmQMCmc6Va5O0ZpCqAIs9tMfQa5I8CxPhU14XAUixpDDhXrC7fzBXzoH_gW4TKUmdQK8XMNM5VrnYtF8MDPvHYltfTajCuXFdrQX4TN4IoCHwKWmwMEIOaoyMv3jprYVkWM00/s320/thisthat534.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeDapcyEmQMCmc6Va5O0ZpCqAIs9tMfQa5I8CxPhU14XAUixpDDhXrC7fzBXzoH_gW4TKUmdQK8XMNM5VrnYtF8MDPvHYltfTajCuXFdrQX4TN4IoCHwKWmwMEIOaoyMv3jprYVkWM00/s800/thisthat534.JPG", "comment_count": 1 }, { "title": "autumn sweater", "url": "https://cocktailvirgin.blogspot.com/2011/12/autumn-sweater.html", "published": "2011-12-06T15:48:00.003-05:00", "updated": "2017-08-16T11:16:08.959-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Evan Harrison", "source": "the Independent", "year": null }, "categories": [ "#independent", "applejack", "averna", "bitters (mole)", "sugar", "vermouth (sweet)" ], "ingredients": [ "2 oz Laird's Applejack", "1/4 oz Averna", "1/4 Cinzano Sweet Vermouth", "2 dash Bittermens Mole Bitters", "1 Sugar Cube" ], "instructions": "Muddle sugar cube with bitters. Add rest of ingredients and ice, stir, and strain into a rocks glass. Garnish with an orange twist.", "body_text": "2 oz Laird's Applejack\n1/4 oz Averna\n1/4 Cinzano Sweet Vermouth\n2 dash Bittermens Mole Bitters\n1 Sugar Cube\nMuddle sugar cube with bitters. Add rest of ingredients and ice, stir, and strain into a rocks glass. Garnish with an orange twist.\nThe other drink I had at the Independent two Sundays ago when Evan Harrison was guest bartending was the Autumn Sweater. Evan described the drink to be like an\nApplejack Old Fashioned\n, but the addition of the sweet vermouth and Averna would add some greater depth to the mix. The Autumn Sweater greeted my nose with a bright orange oil aroma with lower notes from the Averna and possibly the sweet vermouth. The sip started as an apple and rich caramel taste that gained grape flavors over time as the drink warmed up. The swallow then showcased the Averna's spice notes and the bitter's chocolate ones to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcZmXAfFqk5UJCqCGAGNA53ECAp4Zp8w8LyBPLWa3QElFAZxYeN1vdIi35uxSLTMImYcfI1UxpC57FnYMkgLR5aQY-66rguHNmcxflXvLnCI4r8xdqOSkNSwHgleP8yeoydP1VQ8yukw/s320/autumnsweater536.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcZmXAfFqk5UJCqCGAGNA53ECAp4Zp8w8LyBPLWa3QElFAZxYeN1vdIi35uxSLTMImYcfI1UxpC57FnYMkgLR5aQY-66rguHNmcxflXvLnCI4r8xdqOSkNSwHgleP8yeoydP1VQ8yukw/s800/autumnsweater536.JPG", "comment_count": 7 }, { "title": "scarlet swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/12/scarlet-swizzle.html", "published": "2011-12-07T15:13:00.004-05:00", "updated": "2017-08-16T11:14:16.619-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Sean Frederick", "source": "the Citizen", "year": null }, "categories": [ "#citizen boston", "bitters (other)", "chartreuse (yellow)", "grapefruit juice", "pimento dram", "rum", "simple syrup (other)" ], "ingredients": [ "2 oz Scarlet Ibis Rum", "1/2 oz Yellow Chartreuse", "2 oz Don's Mix (*)", "4 dash Bittermens Tiki Bitters" ], "instructions": "Build in a Collins glass. Add crushed ice and swizzle until the glass begins to frost over. Garnish with a grapefruit twist and 4 mists of St. Elizabeth's Allspice Dram. Add a straw.", "body_text": "2 oz Scarlet Ibis Rum\n1/2 oz Yellow Chartreuse\n2 oz Don's Mix (*)\n4 dash Bittermens Tiki Bitters\nBuild in a Collins glass. Add crushed ice and swizzle until the glass begins to frost over. Garnish with a grapefruit twist and 4 mists of St. Elizabeth's Allspice Dram. Add a straw.\n(*) 3 parts white grapefruit to 1 part cinnamon syrup. Note that this varies from the regular Don's Mix which is 2 parts grapefruit to 1 part cinnamon syrup; 1 1/2 oz of regular Don's Mix + 1/2 oz of grapefruit juice should be equivalent.\nTwo Mondays ago, Andrea and I got dinner at the Citizen after my DJ gig. For my first drink, I asked bartender Sean Frederick for the Scarlet Swizzle that replaced the\n19th Century Swizzle\non the menu. While the 19th Century Swizzle called for Smith & Cross as the base spirit, the Scarlet Swizzle acquired its name from the Scarlet Ibis Rum from Trinidad & Tobago. Scarlet Ibis was created by request for Death & Co. by blending a variety of 3-5 year old rums to pack a funky, strong punch.\nThe Scarlet Swizzle's nose was full of grapefruit oil and allspice notes that combined to proffer a clove-like aroma. The grapefruit from the Don's Mix mingled with the aged rum's caramel notes on the sip, and the rum's heat and funk appeared along with the Don's Mix's cinnamon on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPQ4NPz7k8uuYqjGngeuZtcmp_j2C6KrgafuFdPa92TnLlNuW6pFbCXHONk1dwbh5HxeobQhFRNUCQ-BwfM4-m6XT_T1jJdzOKo5VKacVyWw1MddCdVce5TVryLiXaxu6GD5zFITtqg0/s320/scarlettswizz537.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPQ4NPz7k8uuYqjGngeuZtcmp_j2C6KrgafuFdPa92TnLlNuW6pFbCXHONk1dwbh5HxeobQhFRNUCQ-BwfM4-m6XT_T1jJdzOKo5VKacVyWw1MddCdVce5TVryLiXaxu6GD5zFITtqg0/s800/scarlettswizz537.jpg", "comment_count": 0 }, { "title": "west fens", "url": "https://cocktailvirgin.blogspot.com/2011/12/west-fens.html", "published": "2011-12-07T15:55:00.003-05:00", "updated": "2017-08-16T11:13:31.498-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sean Frederick", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "aperol", "bitters (aromatic)", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Tuthilltown's Hudson Manhattan Rye", "3/4 oz Aperol", "1/2 oz Carpano Antica Sweet Vermouth", "1/4 oz Luxardo Maraschino Liqueur", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a brandied cherry on the side.", "body_text": "1 1/2 oz Tuthilltown's Hudson Manhattan Rye\n3/4 oz Aperol\n1/2 oz Carpano Antica Sweet Vermouth\n1/4 oz Luxardo Maraschino Liqueur\n2 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a coupe glass. Garnish with a brandied cherry on the side.\nFor my last cocktail at the Citizen Public House, bartender Sean Frederick recommended a drink he created in the Manhattan vein. His tribute to the bar's neighborhood, the West Fens, was first created for bartender Jeff Grdinich (now of Drink, then of White Mountain Cider Co.) when he first sat at the Citizen's bar. Jeff requested a drink that would pair up with the pork schnitzel he had ordered. Sean has made the drink with a variety of ryes in the past, and this time he selected one from Tuthilltown in New York State.\nThe rye shone through on the West Fens' aroma along with the Aperol's fruit note, and the whiskey continued on as a spicy malt flavor in the sip that played well with the Carpano Antica. Next, the rye's barrel notes appeared at the beginning of the swallow along with the bitters' clove, and the swallow closed with the Maraschino liqueur flavor. The drink's recipe somewhat reminded me of Paul Clarke's\nTwo Birds\n; however, Paul's use of crème de cacao and Peychaud's Bitters took the drink in a different direction than Sean's use of Maraschino and Decanter Bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcaDYZ9zeaeCaOwDGgwHlUtQSjttWetgggLE8Pdcjsm_mKYaZGGo3uid3zzI-KE_EwrCd7te5HTZZw7SOFj34QiEHJP6Fc9yUypB3irNSU_notHyikmV_OAI_EgACqvbnuQXmd-AVazU/s320/westfens538.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcaDYZ9zeaeCaOwDGgwHlUtQSjttWetgggLE8Pdcjsm_mKYaZGGo3uid3zzI-KE_EwrCd7te5HTZZw7SOFj34QiEHJP6Fc9yUypB3irNSU_notHyikmV_OAI_EgACqvbnuQXmd-AVazU/s800/westfens538.JPG", "comment_count": 0 }, { "title": "williams", "url": "https://cocktailvirgin.blogspot.com/2011/12/williams.html", "published": "2011-12-08T14:55:00.005-05:00", "updated": "2017-08-16T11:12:39.763-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "scotch", "vermouth (dry)" ], "ingredients": [ "2/3 Scotch (2 oz Famous Grouse + 1 barspoon Laphroaig 10)", "2 dash Yellow Chartreuse (1/2 oz)", "2 dash Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (2 oz Famous Grouse + 1 barspoon Laphroaig 10)\n2 dash Yellow Chartreuse (1/2 oz)\n2 dash Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass.\nTuesday last week, I skimmed my copy of\nPioneers of Mixing at Elite Bars: 1903-1933\nlooking for that evening's nightcap. When I spotted the Williams, it appeared like a\n3-2-1\nwith Scotch in place of the rye. I interpreted the book's vague proportions to mean two thirds Scotch and one third a split of Yellow Chartreuse and dry vermouth which would make it a bit drier than the 3-2-1.\nThe Williams began with a peaty aroma from the Scotch and minty notes from the Yellow Chartreuse. The light herbal sip showcased the Scotch's malt notes as well, and the Scotch's smoke appeared at the beginning of the swallow. Next, the swallow ended with the bulk of Yellow Chartreuse's flavor along with orange notes from the bitters. Overall, the Williams was a better balanced drink for my palate than the 3-2-1 in terms of sweetness, and the extra smokey notes in the mix did not hurt either.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYFnOYXTwfK6vn5l_GspZrgfOFXKrOTPezR1Marum_yyL2K3QqF9cUSHuOwnomgnS_iEvPmF5mnFY5wFHG_-yIh1iAeMBJubUTocnF-kbdCBnSJaaM72tG9Wj9843q8BNmk6AwOdVTwg/s320/williams539.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYFnOYXTwfK6vn5l_GspZrgfOFXKrOTPezR1Marum_yyL2K3QqF9cUSHuOwnomgnS_iEvPmF5mnFY5wFHG_-yIh1iAeMBJubUTocnF-kbdCBnSJaaM72tG9Wj9843q8BNmk6AwOdVTwg/s800/williams539.JPG", "comment_count": 0 }, { "title": "sunshine", "url": "https://cocktailvirgin.blogspot.com/2011/12/sunshine.html", "published": "2011-12-08T16:04:00.003-05:00", "updated": "2017-08-16T11:11:52.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Esquire", "year": null }, "categories": [ "creme de cassis", "lemon juice", "rum", "vermouth (dry)" ], "ingredients": [ "1 oz Light Rum (El Dorado 3 Year)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Crème de Cassis (G.E. Massenez)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Light Rum (El Dorado 3 Year)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Crème de Cassis (G.E. Massenez)\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Wednesdays ago, I took out\nCocktail: The Drinks Bible for the 21st Century\nbook to read what Paul Harrington had to say about the\nFloridita\n. Afterward, I turned the pages and spotted the Sunshine which reminded me of a rum and vermouth version of the gin-based Mississippi (or Missouri) Mule. That Mule is unrelated to the ginger beer and lime juice Moscow Mule family but falls in the Daisy one with crème de cassis as the sweetener. Wondrich discussed the Sunshine in\nEsquire\nand provided a wide variety of recipe combinations using that name. He attributes the name to people's imagination of Florida and its tan-inducing beaches.\nThe Sunshine began with the aroma of lemon oil and cassis' currant notes. The sip was fruity with lemon and an almost pomegranate flavor, and the swallow was a combination of the rum and cassis that dried out in the end with the French vermouth's notes. Indeed, the Sunshine was reminiscent of the\nEl Presidente\ngiven the rum and dry vermouth base albeit with different fruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFLk7AAOsq_GNHgQ48EvpsWuj2yy3XEeGDwH49LbqyACzB4d0H0qa0PNa2DezInCk28gOREiEWFH5U8RkOrARzXFWsHsP-v5PKey4QjtvVNKT7h-iVR0chC6WQpp_VoG-tCwSfGbc_Ek/s320/sunshine540.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFLk7AAOsq_GNHgQ48EvpsWuj2yy3XEeGDwH49LbqyACzB4d0H0qa0PNa2DezInCk28gOREiEWFH5U8RkOrARzXFWsHsP-v5PKey4QjtvVNKT7h-iVR0chC6WQpp_VoG-tCwSfGbc_Ek/s800/sunshine540.JPG", "comment_count": 0 }, { "title": "the angelus", "url": "https://cocktailvirgin.blogspot.com/2011/12/angelus.html", "published": "2011-12-09T15:11:00.004-05:00", "updated": "2017-08-16T11:11:10.364-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": null }, "categories": [ "absinthe", "bitters (orange)", "curacao", "gin", "gum syrup", "vermouth (sweet)" ], "ingredients": [ "1 dash Gum Syrup (1/8 oz Jaggery)", "1 dash Absinthe (1/8 oz Kübler)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 dash Gum Syrup (1/8 oz Jaggery)\n1 dash Absinthe (1/8 oz Kübler)\nA little Vermouth (1/2 oz Vya Sweet)\n1 pony Old Tom Gin (1 oz Ransom)\n2 dash Orange Bitters (2 dash Regan's)\n2 dash Curaçao (1/4 oz Senior Curaçao)\nStir with ice and strain into a cocktail glass.\nAfter having the Sunshine, I decided that we needed to try something a bit more old school and found the Angelus in William Schmidt's\nThe Flowing Bowl\n. With Old Tom Gin and sweet vermouth, the drink reminded me of the\nMartinez\nCocktail\nwith a few alterations. For a gin, I opted for the more flavorful Ransom Old Tom but later remade it with Hayman's.\nThe Angelus when made with the Ransom presented an orange aroma from the Curaçao and bitters, a mint- and thyme-like aroma from the gin, and perhaps a hint of anise from the absinthe. The sip was rather simple with orange and grape notes, while the swallow showcased the spiciness of the gin. As the drink warmed up, the absinthe notes began to appear on the swallow as well. We could not believe how delicious this drink was, and I believed it was the Ransom Old Tom Gin tying the drink together. Therefore, I remade the drink with Hayman's. The drink lacked a lot of the savory herb notes in the nose and spice on the swallow; moreover, the drink was much more absinthe and orange forward. While the drink was decent with the Hayman's, it was nothing magical; with Ransom, it was worthy of the Angelus name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZUs_T-SVLse-fudwUaXbOD4N6lXEzxgdGiTDcEx9s8lwg8nEfWO2y4KGDxbO5mqX8dYIJxmLc11DSvTNM0O-TdSoCybSi0ACzrimL0WScJM4HazowIGWhLQZXs4biXMNxsRx87GzmVo/s320/angelus541.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZUs_T-SVLse-fudwUaXbOD4N6lXEzxgdGiTDcEx9s8lwg8nEfWO2y4KGDxbO5mqX8dYIJxmLc11DSvTNM0O-TdSoCybSi0ACzrimL0WScJM4HazowIGWhLQZXs4biXMNxsRx87GzmVo/s800/angelus541.JPG", "comment_count": 0 }, { "title": "fever tea", "url": "https://cocktailvirgin.blogspot.com/2011/12/fever-tea.html", "published": "2011-12-09T16:08:00.004-05:00", "updated": "2017-08-16T11:10:36.833-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "apple cider", "applejack", "champagne", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Laird's 7 1/2 Year Apple Brandy", "1 oz Linden-infused Old Overholt Rye (*)", "1/2 oz Cider Syrup (1:1 cider to sugar, cold process)", "1/2 oz Lemon Juice", "1 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Shake with ice and strain into a Highball glass filled with ice. Top with 2 oz prosecco and add a straw.", "body_text": "1 oz Laird's 7 1/2 Year Apple Brandy\n1 oz Linden-infused Old Overholt Rye (*)\n1/2 oz Cider Syrup (1:1 cider to sugar, cold process)\n1/2 oz Lemon Juice\n1 dash Fee's Whiskey Barrel Aged Bitters\nShake with ice and strain into a Highball glass filled with ice. Top with 2 oz prosecco and add a straw.\n(*) Ted was vague with his description of the infusion. Use the time and tea concentration in the\nEarl Grey Marteani\npost as a guide (and scale down accordingly to your needs).\nTwo Thursdays ago, I decided to brave the crowds and go shopping at the Boston Shaker's midnight madness sale. Afterward, I was rather close to the Red Line, so I hopped on the subway to visit the bar at No. 9 Park. One drink that bartender Ted Kilpatrick wanted to showcase for me was his new creation he called Fever Tea. With linden flower-infused rye and apple notes, this Highball sounded quite delicious.\nThe Fever Tea began with floral notes from the linden-infused rye and apple ones from the brandy and cider syrup; the combination of the two came across as an almost honey aroma. There were no honey notes in the sip though, for it contained crisp carbonation, lemon, and apple flavors instead. The rye appeared on the swallow along with the linden tea's tannins, and it finished with a lingering floral flavor. Furthermore, as the ice melted, cinnamon notes from the bitters began to spice the swallow. I was quite intrigued how the Fever Tea started tart but ended dry, and I was impressed at how the Fever Tea proved to be a refreshing late Autumnal tall drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKKw_HaGEvDR0VJTK28fVCMSUl1KZgJ5EogfRgrY60GAjoH64KVyFpMS9TQvIdYWXu_r5ySpIHqLvwZ5DUeVMtUat_162k7lov6KncMtqipXgtS94tIx_LJ8Lz41m4IKZx3PkTA4ucKs/s320/fevertea542.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKKw_HaGEvDR0VJTK28fVCMSUl1KZgJ5EogfRgrY60GAjoH64KVyFpMS9TQvIdYWXu_r5ySpIHqLvwZ5DUeVMtUat_162k7lov6KncMtqipXgtS94tIx_LJ8Lz41m4IKZx3PkTA4ucKs/s800/fevertea542.JPG", "comment_count": 1 }, { "title": "julep en fuego", "url": "https://cocktailvirgin.blogspot.com/2011/12/julep-en-fuego.html", "published": "2011-12-12T17:37:00.004-05:00", "updated": "2017-08-16T11:10:03.953-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "rum", "simple syrup (mint)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Booker's Bourbon", "3/4 oz Smith & Cross Rum", "1/2 oz Mint Simple Syrup", "1/4 oz Angostura Bitters", "1 dash Cholula Hot Sauce" ], "instructions": "Muddle 10-12 mint leaves in a Julep cup. Add rest of ingredients and crushed ice. Stir until the cup is frosted over, and then top with crushed ice. Garnish with mint sprigs and hot pepper rings, and add straws.", "body_text": "2 oz Booker's Bourbon\n3/4 oz Smith & Cross Rum\n1/2 oz Mint Simple Syrup\n1/4 oz Angostura Bitters\n1 dash Cholula Hot Sauce\nMuddle 10-12 mint leaves in a Julep cup. Add rest of ingredients and crushed ice. Stir until the cup is frosted over, and then top with crushed ice. Garnish with mint sprigs and hot pepper rings, and add straws.\nFor my second drink at No. 9 Park, bartender Ted Kilpatrick bounced a few ideas and the one that appealed to me was a spicy and flavorful Julep that he had made for Noel, one of the regulars. When he made this drink previously, he had included orgeat in the ingredients; however, this time, he decided to leave it out in favor of more overproof spirit. Ted was unsure of the name and mentioned that Julep Agresivo and Julep Peligroso were in the running to warn people of its potency and spice, but he later liked my suggestion of Julep en Fuego.\nThe Julep's aroma was a combination of the herbal mint and the sweet, vegetal red pepper slices that were garnishing the drink. The Bourbon flavors were strangely constrained to the sip for me, while the Smith & Cross Rum and Angostura Bitters filled the swallow. Lastly, the Cholula came across as a lingering light level of heat, and I was quite pleased that it did not inflict the suffering that the phrase \"...and a dropper of hot sauce\" can sometimes accompany. I had to agree with one of Ted's observations; Ted found it interesting how the Cholula interacted with the Angostura Bitters: while the pepper made the mouth water, the bitters countered it by drying the palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjEdrH4cDPNHQZj9x4858JASIZ7QNiTtMmEjKbRqRP0lW_TvLDxNYiN1kzWUVHUWQhmyIJX_tKzw1sLLBXC7aKXRdvGqq8Q3mbUJJuu0vrSRwRbx6bm2jpWHFNrI_mOCtZ8W-5-Kwds8/s320/julepfuego543.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjEdrH4cDPNHQZj9x4858JASIZ7QNiTtMmEjKbRqRP0lW_TvLDxNYiN1kzWUVHUWQhmyIJX_tKzw1sLLBXC7aKXRdvGqq8Q3mbUJJuu0vrSRwRbx6bm2jpWHFNrI_mOCtZ8W-5-Kwds8/s800/julepfuego543.JPG", "comment_count": 0 }, { "title": "firecracker cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/12/firecracker-cocktail.html", "published": "2011-12-12T18:21:00.002-05:00", "updated": "2017-08-16T11:09:22.735-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Dushan Zaric", "source": "Employees Only", "year": null }, "categories": [ "lime juice", "mezcal", "pimento dram", "pineapple juice", "pisco" ], "ingredients": [ "1 1/2 oz Pisco Torontel (Macchu Pisco)", "1/2 oz Del Maguey Crema de Mezcal (Mezcal Vida)", "1/2 oz Agave Nectar", "1/2 oz Lime Juice", "1 oz Pineapple Juice", "1/2 oz St. Elizabeth Allspice Dram" ], "instructions": "Stir agave nectar with ingredients until dissolved. Add ice and shake. Strain into a glass rimmed with cinnamon sugar.", "body_text": "1 1/2 oz Pisco Torontel (Macchu Pisco)\n1/2 oz Del Maguey Crema de Mezcal (Mezcal Vida)\n1/2 oz Agave Nectar\n1/2 oz Lime Juice\n1 oz Pineapple Juice\n1/2 oz St. Elizabeth Allspice Dram\nStir agave nectar with ingredients until dissolved. Add ice and shake. Strain into a glass rimmed with cinnamon sugar.\nTwo Fridays ago, I decided to search through Gregory Dicum's\nThe Pisco Book\nfor a recipe, and we decided upon the Firecracker Cocktail. The drink was created by Dushan Zaric at Manhattan's Employees Only and has appeared on menu at the Macao Trading Company where Dushan also works. On the Macao menu, it lists the ingredients as \"Barsol Pisco Italia combined with homemade Créma de Mezcal, Lime & Pineapple Juices Finished with Macao’s 5 Spice Bitters.\" Since I did not have Créma de Mezcal, I used Mezcal Vida and assumed that the agave nectar in the recipe would be sufficient for sweetness; it appears that Macao makes their own sweetened mezcal. Moreover, I am not sure if they dropped the cinnamon-sugared rim in favor of garnishing with bitters. But as we discovered, the cinnamon rim was worth the efforts.\nIndeed, the cinnamon on the rim helped to fill the aroma along with the pisco and mezcal notes; as the drink warmed up, the allspice from the liqueur joined with the cinnamon in a pumpkin pie spice sort of way. The lime juice dominated the sip and worked well with the pineapple, pisco, and mezcal on the swallow. Next, the Firecracker Cocktail finished with a lingering smoke and allspice flavor that increased with successive sips. Given the name, I expected this drink to be much more intense; instead, it was quite pleasant. Definitely, the addition of mezcal and Allspice Dram to a\nPisco Punch\ntook the drink in interesting directions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Tjb0ZA4Gfx3P9ljuDl64o5zOXPZsv8EHw84PT1lMdJA4C_7EQ7XUwcIPTImTjd9PiZBrF_QACUXnRWyvfdoVabXedTDjpqVcftCA0ARH2jRZisEt7YSiqSfN2IKaz6H8USyjSwjaBp0/s320/firecracker544.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Tjb0ZA4Gfx3P9ljuDl64o5zOXPZsv8EHw84PT1lMdJA4C_7EQ7XUwcIPTImTjd9PiZBrF_QACUXnRWyvfdoVabXedTDjpqVcftCA0ARH2jRZisEt7YSiqSfN2IKaz6H8USyjSwjaBp0/s800/firecracker544.JPG", "comment_count": 0 }, { "title": "fino swizzle", "url": "https://cocktailvirgin.blogspot.com/2011/12/fino-swizzle.html", "published": "2011-12-13T16:20:00.004-05:00", "updated": "2017-08-16T11:08:39.277-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "collins glass", "technique": null, "attribution": { "creator": "Nicole Lebedevitch", "source": "Hawthorne", "year": null }, "categories": [ "#hawthorne", "bitters (aged)", "cognac", "lemon juice", "port (ruby)", "sherry", "simple syrup (other)" ], "ingredients": [ "1/2 oz Graham's Six Grapes Ruby Port", "3/4 oz Syrup from Luxardo Cherry Jar (*)", "1/4 oz Lemon Juice" ], "instructions": "Add ingredients in (a) with crushed ice in a Collins glass (do not fill with ice). Swizzle until the glass is frosted. Top with ice, float sherry, and garnish with bitters. Add a straw.", "body_text": "(a) 1/2 oz Pierre Ferrand 1840 Cognac\n1/2 oz Graham's Six Grapes Ruby Port\n3/4 oz Syrup from Luxardo Cherry Jar (*)\n1/4 oz Lemon Juice\n(b) 2 oz Gutierrez Colosia Fino Elcano Sherry\n5 dash Fee's Whiskey Barrel Bitters\nAdd ingredients in (a) with crushed ice in a Collins glass (do not fill with ice). Swizzle until the glass is frosted. Top with ice, float sherry, and garnish with bitters. Add a straw.\n(*) Perhaps if you do not have enough syrup from the jar, using Cherry Heering or other sweet cherry liqueur might work well to supplement the syrup.\nTwo Sundays ago, Andrea and I finally made it over to Hawthorne, Jackson Cannon's newest establishment to round out the trilogy with Eastern Standard and Island Creek Oyster Bar. Manning the main bar that night were bartenders Scott Marshall (ex-Drink) and Katie Emmerson (ex-Death & Co.), and Ryan Lotz (ex-Lineage) was apparently at the side bar in the other room. Off of the ever changing short menu of around ten drinks, the Fino Swizzle called out to me. Therefore, I asked Scott for the \"$5 milkshake\" and he understood the movie reference and that I wanted the $16 drink that was pricier than the other selections. Perhaps one reason that the drink that Nicole Lebedevitch created was a step above was that it contained a half jigger's worth of syrup from Luxardo Maraschino cherry jars. Nicole explained that in a waste-not want-not mindset, she reserved the precious syrup from the big cans of Luxardo cherries that the bar orders and utilized them in this drink. Or perhaps it was a step above since I have never had a bartender in a swanky suit make me a swizzle before.\nThe Fino Swizzle's bitters donated a delightful cinnamon note to the swizzle and their flavor would not appear until the later part of the drink. The sip was a cherry note from the syrup along with the port's grape and a little crispness from the lemon. The cherry continued on the swallow where it mingled with the Cognac notes. Later, the sip got quite a bit drier from the fino sherry, and the bitter's cinnamon entered in on the swallow. Moreover, the fino and the bitters paired rather well together along with the residual flavors from the bottom part of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0437xe4MHkcmGao6K71L-X1r9tibD9aldb6EwPoRK8BkcciOhqfEP7oJ9W8Daq1vSRCOfnGcl4cMRAiZxY7g7DIhyphenhyphenwUNyfNPf6W6iJeRJnitdKqnNn45JSnIlQSb_ZrbLJ0KoDs6Dom4/s320/finoswizzle545.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0437xe4MHkcmGao6K71L-X1r9tibD9aldb6EwPoRK8BkcciOhqfEP7oJ9W8Daq1vSRCOfnGcl4cMRAiZxY7g7DIhyphenhyphenwUNyfNPf6W6iJeRJnitdKqnNn45JSnIlQSb_ZrbLJ0KoDs6Dom4/s800/finoswizzle545.JPG", "comment_count": 0 }, { "title": "la viña", "url": "https://cocktailvirgin.blogspot.com/2011/12/la-vina.html", "published": "2011-12-13T21:53:00.005-05:00", "updated": "2017-08-16T11:06:45.537-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alex Day", "source": null, "year": null }, "categories": [ "#hawthorne", "amaro nonino", "bitters (orange)", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 oz Lustau East India Solera Sherry", "1 oz Amaro Nonino", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Rittenhouse 100 Rye\n1 oz Lustau East India Solera Sherry\n1 oz Amaro Nonino\n1 dash Regan's Orange Bitters\nStir with ice and strain into a coupe glass.\nFor my second drink at Hawthorne, I decided to leave the small menu and delve into what else the bartenders had to offer. When I described a desire for a dark spirits drink, Scott Marshall conferred with fellow bartender Katie Emmerson, and Katie suggested a drink created by Alex Day called La Viña. From her time at Death & Co., Katie appears to have brought over a rich history and mental recipe book from the Manhattan cocktail scene. The drink she recommended was Alex's twist on the\nChaplin\nas described in Robert Hess'\nThe Essential Bartender's Guide\n:\nChaplin\n• 3/4 oz Bourbon\n• 3/4 oz Sherry\n• 3/4 oz Ramazzotti Amaro\n• 1/8 oz Cointreau\n• 2 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nI will have more to say later about the Chaplin for I made it shortly after. Alex described the La Viña in an article about\nseductive sherries\nas, \"La Viña is boozy, but light to the Manhattan drinker. It's a rich combination of nut and raisin notes from the sherry, a slight orange-flavored bitterness from the amaro, and a peppery spiciness from the rye. It's a perfect drink for fall.\" Katie mentioned that Alex originally created the drink with Russell's Rye, but lacking that at Hawthorne, Scott opted for Rittenhouse.\nLa Viña offered up a rye aroma with a darker herbal note from the Amaro Nonino lurking behind it. The sherry's grape and the amaro's caramel provided a rich sip, and the whiskey notes and amaro's herbal aspect rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4kX4L4Xmkv0DGZrfpc0kY0W4WhVKX-wDMG2xXOClOEMfwGdiPJet0Zj1d_S98wyCgNpIsm3qMr9_Dw5akkMuNvYPXEQNtn3yfHHG6-1lf7jpnsxX8ZpEEPyRzrk39AZO6sx6MyD8tG8/s320/lavine546.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4kX4L4Xmkv0DGZrfpc0kY0W4WhVKX-wDMG2xXOClOEMfwGdiPJet0Zj1d_S98wyCgNpIsm3qMr9_Dw5akkMuNvYPXEQNtn3yfHHG6-1lf7jpnsxX8ZpEEPyRzrk39AZO6sx6MyD8tG8/s800/lavine546.JPG", "comment_count": 2 }, { "title": "schiphol", "url": "https://cocktailvirgin.blogspot.com/2011/12/schiphol.html", "published": "2011-12-14T18:50:00.003-05:00", "updated": "2017-08-16T11:06:11.966-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "aperol", "genever", "lemon juice" ], "ingredients": [ "3/4 oz Bols Barrel Aged Genever", "3/4 oz Amaro Montenegro", "3/4 oz Aperol", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Bols Barrel Aged Genever\n3/4 oz Amaro Montenegro\n3/4 oz Aperol\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Mondays ago, Andrea and I had dinner at Estragon. While chatting with bartender Sahil Mehta, he mentioned that we had just missed him at Hawthorne the night before. There, he had the\nPaper (Air)Plane\n, a drink created a few years ago by Manhattan mixologist Sam Ross that was adopted as one of the first drinks on the Hawthorne menu. Sahil said that he was so taken by the drink that he came up with his own variation using barrel-aged Genever and Amaro Montenegro instead of Bourbon and Amaro Nonino, respectively. Given the aeronautical and Dutch themes, he dubbed this one the Schiphol after the airport in Amsterdam (which is where I was able to buy Bols Corenwyn during a layover on a business trip last autumn).\nThe Schiphol greeted my nose with an Aperol, lemon, and dark amaro aroma that coupled to make an almost grapefruit aroma like they did in the Paper Plane. The sip contained the fruit notes of the lemon and Aperol, and the swallow presented a malty and caramel flavor from the Genever and Amaro Montenegro. The swallow also contained a citrus pith-like note that I attributed as an interaction of the lemon with the Genever; moreover, as the drink warmed up, the Schiphol finished with herbal notes from the amaro and Genever on the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaHMxojGvz1NmsELR3DuWI6Noj9IK1fI4E_M9uGfYiE7mQFRd0cr3alVHMri3mP8z8ee81yLZNBIGY7sa9ziSuMrkKryWcFUR8cT25ZQjhqwSR1vPBu_yrtLk_zAS6V16-orwJJjve4s/s320/schiphol547.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaHMxojGvz1NmsELR3DuWI6Noj9IK1fI4E_M9uGfYiE7mQFRd0cr3alVHMri3mP8z8ee81yLZNBIGY7sa9ziSuMrkKryWcFUR8cT25ZQjhqwSR1vPBu_yrtLk_zAS6V16-orwJJjve4s/s800/schiphol547.JPG", "comment_count": 0 }, { "title": "chaplin", "url": "https://cocktailvirgin.blogspot.com/2011/12/chaplin.html", "published": "2011-12-14T20:03:00.003-05:00", "updated": "2017-08-16T11:05:27.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ben Dougherty", "source": "Zig Zag Cafe", "year": null }, "categories": [ "amaro", "bitters (orange)", "cointreau", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Bulleit)", "3/4 oz Dry Sherry (Lustau Dry Oloroso)", "3/4 oz Ramazzotti Amaro", "1/8 oz Cointreau", "2 dash Orange Bitters (1 dash Angostura Orange, 1 dash Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Bourbon (Bulleit)\n3/4 oz Dry Sherry (Lustau Dry Oloroso)\n3/4 oz Ramazzotti Amaro\n1/8 oz Cointreau\n2 dash Orange Bitters (1 dash Angostura Orange, 1 dash Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nIn the post about\nLa Viña\nthat I had at Hawthorne, I mentioned that it was Alex Day's riff on the Chaplin that appears in Robert Hess'\nThe Essential Bartender's Guide\n. Since I had tried the variation, I was game to try the original that inspired Alex to create his recipe. Hess attributed the Chaplin to bartender Ben Dougherty at Seattle's Zig Zag Cafe, and he mentioned that at the time, it was \"regularly one of their go-to drinks when a customer wants something just a bit different.\"\nThe lemon twist brightened the darker notes from the Ramazzotti and complemented the orange aromas in that amaro, the Cointreau, and the bitters. The sherry's grape and the Bourbon's malt mingled in the sip, and the barrel notes of the Bourbon began the swallow. The swallow then finished with bitter orange, cinnamon, and coffee-like flavors. Overall, the Chaplin was drier and more orange driven than the La Viña, and the La Viña came across as the more quintessential brown, bitter, and stirred drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJu1lHHpKeGbklrWNOWGdDaS3suAK9WoXH6uJ98cG6My3G8VFGwDF2BvEJ4eSyDXRWAesMer05mG8HF8sKCOBqL59jyGKWi7kObS458-34iKZlk97ujCrI-ugKkhmYgp8Uy8ln4yEemU/s320/chaplin548.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJu1lHHpKeGbklrWNOWGdDaS3suAK9WoXH6uJ98cG6My3G8VFGwDF2BvEJ4eSyDXRWAesMer05mG8HF8sKCOBqL59jyGKWi7kObS458-34iKZlk97ujCrI-ugKkhmYgp8Uy8ln4yEemU/s800/chaplin548.JPG", "comment_count": 1 }, { "title": "buffalo", "url": "https://cocktailvirgin.blogspot.com/2011/12/buffalo.html", "published": "2011-12-15T16:11:00.004-05:00", "updated": "2017-08-16T11:04:44.753-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "maraschino", "vermouth (sweet)", "whiskey" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Redemption)", "1/6 Sweet Vermouth (1/2 oz Vya)", "1/6 Maraschino (1/2 oz Luxardo)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a Luxardo Maraschino cherry.", "body_text": "2/3 Rye Whiskey (2 oz Redemption)\n1/6 Sweet Vermouth (1/2 oz Vya)\n1/6 Maraschino (1/2 oz Luxardo)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. I added a Luxardo Maraschino cherry.\nOne of the recipes I had spotted in\nPioneers of Mixing at Elite Bars: 1903-1933\n, the Buffalo, caught my eye because it reminded me a lot of a drink that was created 70-100 years later, namely the\nRed Hook\n. While the Red Hook generates grapey bitterness through Punt e Mes alone, the Buffalo has sweet vermouth and Angostura Bitters akin to a Manhattan. Although the drink could be named after the animal, it is probably a tribute to the city in New York State that had a large bar presence during the pre-Prohibition days and apparently stayed rather wet during the Ignoble Experiment.\nThe Buffalo began with a sweet maltiness that ensconced the funky Maraschino aroma. The malt continued into the sip where it paired with the vermouth's grape, and the swallow presented the Maraschino, rye notes, and Angostura's spice. Overall, the Buffalo was a little more sweet and spicy but less bitter and complex than the Red Hook. Furthermore, it came across perhaps a little closer to a rye\nFancy Free\nthan a Red Hook.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZTfeE1g5fWgnwQEGNll-YcedTjReW1BlRz2FmdnVStfnUufDMoq4NdSZaMASRgNho_36twk9lNnLg1NYer8rfaAtwriNgumqWZTltoCCezEISAHDK37w9smtN1c-Yrf_nqeKO8DFLg8/s320/buffalo550.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZTfeE1g5fWgnwQEGNll-YcedTjReW1BlRz2FmdnVStfnUufDMoq4NdSZaMASRgNho_36twk9lNnLg1NYer8rfaAtwriNgumqWZTltoCCezEISAHDK37w9smtN1c-Yrf_nqeKO8DFLg8/s800/buffalo550.JPG", "comment_count": 0 }, { "title": "corpse reviver #5", "url": "https://cocktailvirgin.blogspot.com/2011/12/corpse-reviver-5.html", "published": "2011-12-15T19:09:00.003-05:00", "updated": "2017-08-15T17:57:41.406-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Rickhouse", "year": null }, "categories": [ "absinthe", "lemon juice", "lillet", "pineapple syrup", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Espolón)", "1 oz Cocchi Americano", "1 oz Pineapple Gomme Syrup (Homemade)", "1 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist and 2 dashes of absinthe (Obsello).", "body_text": "1 oz Blanco Tequila (Espolón)\n1 oz Cocchi Americano\n1 oz Pineapple Gomme Syrup (Homemade)\n1 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist and 2 dashes of absinthe (Obsello).\nTwo Wednesdays ago, I decided to make one of the late autumn recipes from San Francisco's Rickhouse that appeared in\nSeriousEats\n. The Corpse Reviver #5 is a tequila and pineapple take on the classic gin and orange liqueur\nCorpse Reviver #2\n. When I spotted that pineapples were on sale at the Harvest Co-op a few days before, I bought one and decided to whip up a large batch of pineapple gomme syrup so that I could make this drink.\nThe Corpse Reviver #5's aroma offered up the lemon oils from the twist, the herbal notes from the absinthe, and spicy vegetal notes from the tequila. The citrussy sip was a combination of the lemon juice and Cocchi Americano, and the swallow was the tequila melding with the pineapple syrup flavors. Finally, the drink's finish was a faint anise note from the absinthe garnish integrating into the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrWUZzoEodTQtRtxCNnSl2Ld4iO7p0NIL2ZI4y5ee2lGl0joeiqewM8BpwqcxNxs0EmnnvQEzZxKLmQgfQKuPqoEtbG0HVBfeWld9E1a9AE2Mq2gg-sm_Qo0wkML-ltsWC1ailRTYyQ8/s320/corpsereviver551.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrWUZzoEodTQtRtxCNnSl2Ld4iO7p0NIL2ZI4y5ee2lGl0joeiqewM8BpwqcxNxs0EmnnvQEzZxKLmQgfQKuPqoEtbG0HVBfeWld9E1a9AE2Mq2gg-sm_Qo0wkML-ltsWC1ailRTYyQ8/s800/corpsereviver551.JPG", "comment_count": 0 }, { "title": "in 2 deep", "url": "https://cocktailvirgin.blogspot.com/2011/12/in-2-deep.html", "published": "2011-12-16T15:17:00.004-05:00", "updated": "2017-08-15T17:57:08.364-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Diedrich", "source": "Burrit Room", "year": null }, "categories": [ "bitters (orange)", "fernet-branca", "ginger liqueur", "punt e mes", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "3/4 oz Ginger Liqueur (King's Ginger)", "1/2 oz Punt e Mes", "1 barspoon Fernet Branca (1/8 oz)", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n3/4 oz Ginger Liqueur (King's Ginger)\n1/2 oz Punt e Mes\n1 barspoon Fernet Branca (1/8 oz)\n2 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nThe other drink we had two Wednesdays ago was the In 2 Deep from\nLeft Coast Libations\n. The recipe was created by Kevin Diedrich who used to be the bar manager at the Burrit Room in San Francisco before moving on to\nJasper's Corner Tap\n. We had not made this drink previously since our sample nips of Domaine de Canton were running low; however, I was quite impressed by the King's Ginger at the No. 3 Gin launch (perhaps even more so than the gin itself) -- impressed enough to buy a bottle. While that was the first time I tasted it neat, I was first introduced to the Scotch-based liqueur at Tales of the Cocktail this year via Jackson Cannon's\nFlip Royal\n. At a little over forty dollars a bottle, the King's Ginger is pricier than Domaine de Canton, but it packs more ginger punch and less syrupy sweetness.\nThe orange twist in the In 2 Deep dominated the nose at first until the oils dissipated and the tequila began to take over. The sip was a slightly sweet grape flavor that led into the Punt e Mes' bitter and the tequila's agave notes at the beginning of the swallow. Toward the end of the swallow, the tequila morphed into ginger, and lingering Fernet and orange flavors rounded out the drink on the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVvZwgJKsqYiifu7pK_Lbcmlf7fTmXN4EwpyTL0Sfvm-c6LlybaD_mEnF9cJ7n4l4DhEbbRWOD6Bm5Gpf0GBqmAjbvBEzZGdHSmvvwPfltdl3A1cH8K8eHxH_S62-OdIgi-UB-sPnZxw/s320/in2deep553.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVvZwgJKsqYiifu7pK_Lbcmlf7fTmXN4EwpyTL0Sfvm-c6LlybaD_mEnF9cJ7n4l4DhEbbRWOD6Bm5Gpf0GBqmAjbvBEzZGdHSmvvwPfltdl3A1cH8K8eHxH_S62-OdIgi-UB-sPnZxw/s800/in2deep553.JPG", "comment_count": 0 }, { "title": "magic wand malfunction", "url": "https://cocktailvirgin.blogspot.com/2011/12/magic-wand-malfunction.html", "published": "2011-12-16T16:26:00.004-05:00", "updated": "2017-08-15T17:56:32.791-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "becherovka", "bitters (aromatic)", "gin", "lemon juice", "maple syrup" ], "ingredients": [ "1 oz Citadel Reserve Gin", "1 oz Becherovka", "1/2 oz Lemon Juice", "1/2 oz Maple Sugar Simple Syrup (1:1)", "1-2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Shake with ice and double strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 oz Citadel Reserve Gin\n1 oz Becherovka\n1/2 oz Lemon Juice\n1/2 oz Maple Sugar Simple Syrup (1:1)\n1-2 dash Jerry Thomas Decanter Bitters\nShake with ice and double strain into a coupe glass. Garnish with an orange twist.\nTwo Thursdays ago, Andrea and I ventured over to Craigie on Main after getting dinner at Veggie Galaxy in Central Square. For my first drink, bartender John Mayer suggested a curiously named cocktail called the \"Magic Wand Malfunction.\" Of all things, yes, the name is a reference to a broken vibrator. I instantly recalled John's bio for the\nOnTheBar\nphone application that read, \"If the drink is named after Texas, firearms, or sex toys, there's a good chance I created it.\" It turns out that John's wife is a sex ed teacher, so these topics come up as part of her work. Andrea asked John if there were other drinks named after sex toys, and John admitted that this was the only one. I told John that the name rivaled Bergamot's\nBeacon Fix\nwhich was not named for the drink style (it lacks the crushed ice and fruit garnish of a traditional Fix) but for a methadone clinic one of the bartenders walks by to get to work. The other curious part of the John's drink was one of the ingredients -- maple sugar syrup. Maple sugar is what is left after the tree sap is boiled down into solid form; while it retains maple syrup's warmth, it lacks its viscosity.\nThe Magic Wand Malfunction initially greeted me with orange and gin aromas that later gained spice notes from the Becherovka and perhaps the bitters. The lemony sip gave way to maple flavors on the beginning of the swallow. The later elements of the swallow contained the spice and herbal notes from the gin and Becherovka including a clove flavor that increased with successive swallows and soon began to linger. Overall, the Magic Wand Malfunction was rather smoothed out by the maple sugar at first; as it warmed up though, it turned into more of a gin drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAirzd-S09gr2QBATiRF8YX7k56vM-qSbs1oJYnR-j7mtv47K9-ZQAS0HM81zN_CiaSfJ21BNASVl2o9j-7pi5a-Lj2yGmgv0c3A9xyOoFGEw603K6IMUVRyCYpMmAHs7SHXeS7J0j8no/s320/magicwand554.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAirzd-S09gr2QBATiRF8YX7k56vM-qSbs1oJYnR-j7mtv47K9-ZQAS0HM81zN_CiaSfJ21BNASVl2o9j-7pi5a-Lj2yGmgv0c3A9xyOoFGEw603K6IMUVRyCYpMmAHs7SHXeS7J0j8no/s800/magicwand554.JPG", "comment_count": 2 }, { "title": "libretto", "url": "https://cocktailvirgin.blogspot.com/2011/12/libretto.html", "published": "2011-12-18T12:03:00.003-05:00", "updated": "2017-08-15T17:56:00.287-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (mole)", "cynar", "st. germain", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Siete Leguas Añejo Tequila", "3/4 oz Carpano Antica Sweet Vermouth", "1/2 oz St. Germain", "1/2 oz Cynar", "2 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Siete Leguas Añejo Tequila\n3/4 oz Carpano Antica Sweet Vermouth\n1/2 oz St. Germain\n1/2 oz Cynar\n2 dash Mole Bitters\nStir with ice and strain into a rocks glass.\nFor my second drink at Craigie on Main, bartender John Mayer proposed a drink that he had made for Christine of\nDudeKicker\n. Since she is a librarian, he called it the Libretto before he later realized that he had chosen the wrong Italian word. When I heard that the drink contained both St. Germain and Cynar, I instantly thought of the Scotch and dry vermouth-based\nAlto Cucina\n. Not only did John not know of that drink so as to be influenced by the recipe, the interplay of the two liqueurs ended up being rather different.\nThe Libretto met my senses with a tequila aroma over darker herbal notes from the Cynar. The sip showcased the vermouth's grape and the St. Germain's pear-like flavor; this was one of the few drinks where the floral aspect of St. Germain was less prevalent in the mix. The swallow mimicked the nose with tequila and Cynar notes, and this led into chocolate flavors at the end along with a lingering Cynar aspect. The sweetness from the liqueurs and vermouth rescued the balance from being harsh as things warmed up. In comparison to the Alto Cucina, the Libretto had less clear interplay between between the two liqueurs perhaps due to the Carpano Antica dampening the flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg319cnbYqbm-oNLTvDfdXC0Ejav-PBoLkbTjgcUNWmEitDkSrM_Az9sWRZgKz0aUH9amfk-O_ivnTVNd-DndlBHkytBrgZaaDYyye9u7bAolrS3LdW8c_2RPl27eThPibzGK_unG9n3N_c/s320/libretto555.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg319cnbYqbm-oNLTvDfdXC0Ejav-PBoLkbTjgcUNWmEitDkSrM_Az9sWRZgKz0aUH9amfk-O_ivnTVNd-DndlBHkytBrgZaaDYyye9u7bAolrS3LdW8c_2RPl27eThPibzGK_unG9n3N_c/s800/libretto555.JPG", "comment_count": 0 }, { "title": "rocket", "url": "https://cocktailvirgin.blogspot.com/2011/12/rocket.html", "published": "2011-12-18T15:40:00.006-05:00", "updated": "2017-08-15T17:55:29.180-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "brandy", "swedish punsch", "vermouth (sweet)" ], "ingredients": [ "2/3 Brandy (1 1/2 oz Courvoisier VS)", "2 dash Swedish Punsch (1/2 oz Homemade, Ellestad recipe)", "2 dash Sweet Vermouth (1/2 oz Vya)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2/3 Brandy (1 1/2 oz Courvoisier VS)\n2 dash Swedish Punsch (1/2 oz Homemade, Ellestad recipe)\n2 dash Sweet Vermouth (1/2 oz Vya)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nTwo Fridays ago, we started the evening with a drink from\nPioneers of Mixing at Elite Bars: 1903-1933\ncalled the Rocket. While rockets had existed since 13th century China, the rocketry in the news during the book's time period would revolve around Dr. Robert Goddard. While his tinkering with rocketry started when he was a student, Goddard acquired two patents in 1914 -- one for a rocket using liquid fuel and the other for a multi-stage rocket using solid fuel. Sadly, his 1920 report declaring the feasibility of landing a rocket on the moon was met with much derision from the press. The ridicule greatly effected him; however, it did not deter him from launching a liquid fuel rocket in 1926 amongst other later feats including launching scientific equipment to high altitude and working out guidance systems over 34 rocket launches and 214 patents.\nI felt that the Rocket's recipe could use a citrus twist and I opted for an orange one to complement the Amer Picon, although a lemon one would work too to accent the Swedish Punsch instead. The twist thus started the drink off with an orange aroma that flowed into a darker orange flavor from the Picon coupled with the vermouth's grape in the sip. The Swedish Punsch's aged rum and funky Batavia Arrack notes paired well with the Cognac ones in the swallow, and the Punsch's spice and tea tannins rounded out the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikKfM5Hl20lsM20tsfTMPqf0OYpNR2BIlfKMLUtnzkMlilDPwmG3gJOPm0jvoBSwBGE46Z43IHZpcPzMgjW9zFx1JoZ6f0F3f88rAPTpHoPH1_O3Uj20vD6SmOQa1L57Tj5S8-g4T3QA/s320/godard.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAtwU8EIZmnKqD4ax8caEJCyRXhPCwFnGpqJwogLda9NjBnB58rh6UmcYL_enwVgxya5yzWxumP6p4bdiQZjXIvF2E3tFH2QHujDwpTqMYSiwpdhJYZ45aeIPSelEUJHAlFuAHYqpTYBQ/s320/rocket556.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikKfM5Hl20lsM20tsfTMPqf0OYpNR2BIlfKMLUtnzkMlilDPwmG3gJOPm0jvoBSwBGE46Z43IHZpcPzMgjW9zFx1JoZ6f0F3f88rAPTpHoPH1_O3Uj20vD6SmOQa1L57Tj5S8-g4T3QA/s800/godard.jpg", "comment_count": 0 }, { "title": "bell-ringer sour", "url": "https://cocktailvirgin.blogspot.com/2011/12/bell-ringer-sour.html", "published": "2011-12-19T15:03:00.003-05:00", "updated": "2017-08-15T17:54:30.529-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "James Maloney", "source": "The Twentieth-Century Cocktail Guide for Mixing Fancy Drinks", "year": 1900 }, "categories": [ "apricot liqueur", "lemon juice", "pineapple syrup", "simple syrup", "soda", "whiskey (Bourbon)", "wine (red)" ], "ingredients": [ "2 tsp Pineapple Syrup", "1 tsp Simple Syrup", "2 tsp Lemon Juice", "1 wineglass Hermitage Whiskey (2 oz Bulleit Bourbon)" ], "instructions": "Stir with ice and strain into a Sour glass pre-rinsed with apricot liqueur (Rothman & Winter). Add a dash of seltzer (omitted) and float a little claret on top (1/2 oz Bear Flag Red).", "body_text": "2 tsp Pineapple Syrup\n1 tsp Simple Syrup\n2 tsp Lemon Juice\n1 wineglass Hermitage Whiskey (2 oz Bulleit Bourbon)\nStir with ice and strain into a Sour glass pre-rinsed with apricot liqueur (Rothman & Winter). Add a dash of seltzer (omitted) and float a little claret on top (1/2 oz Bear Flag Red).\nAfter the Rocket, I decided to go even older with a drink I spotted in James Maloney's 1900 book,\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\n. The Bell-Ringer Sour had Maloney's trademarked apricot liqueur rinse that I last utilized in his\nManhattan Bell-Ringer\n; I was also drawn to the Bell-Ringer Sour for I was excited to use my new batch of pineapple gomme syrup again. Moreover, on top of this drink was a float of red wine that worked so well in the\nNew York Sour\n.\nThe Bell-Ringer Sour's red wine float provided the initial aroma. Indeed, the red wine dominated the sip for the first part of the drink, and the swallow showcased whiskey and sour notes. After the wine layer had been drained, the fruity sip offered up lemon and pineapple flavors, and the swallow was full of Bourbon notes with an apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRSxYCYbCXYVczYMTkhNdHDVCVra17ZtrF2YGGC1i0bQTxyxf7yaZJFdmMR2PNyXERHhLJOgpl3zvJwb5uz62twpARslxwZPjfv74QQI9ALhgnHTvLNmOvzROebkzwdN-euE3JwA2QHA/s320/bellringsour557.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRSxYCYbCXYVczYMTkhNdHDVCVra17ZtrF2YGGC1i0bQTxyxf7yaZJFdmMR2PNyXERHhLJOgpl3zvJwb5uz62twpARslxwZPjfv74QQI9ALhgnHTvLNmOvzROebkzwdN-euE3JwA2QHA/s800/bellringsour557.JPG", "comment_count": 0 }, { "title": "grass roots", "url": "https://cocktailvirgin.blogspot.com/2011/12/grass-roots.html", "published": "2011-12-19T16:26:00.003-05:00", "updated": "2017-08-15T17:53:50.404-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Carrie Cole", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "lime juice", "maple syrup", "rum" ], "ingredients": [ "3/4 oz Sailor Jerry Spiced Rum", "3/4 oz Root Liqueur", "3/4 oz Maple Syrup", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and double strain into a cocktail glass.", "body_text": "3/4 oz Sailor Jerry Spiced Rum\n3/4 oz Root Liqueur\n3/4 oz Maple Syrup\n3/4 oz Lime Juice\nShake with ice and double strain into a cocktail glass.\nTwo Sundays ago, Andrea and I ventured down to Kenmore Square to visit Eastern Standard followed by Island Creek Oyster Bar; we did not make the Jackson Cannon hat-trick complete with a visit to Hawthorne as one of my friends did this past week. For our first stop at Eastern Standard, I asked bartender Carrie Cole for the Grass Roots off the Tikisms section of the menu. The Grass Roots featured the root beer-flavored Root liqueur that Eastern Standard featured in another of their Tikisms this summer, the\nRoot of All Evil\n. The Grass Roots began with a rich root beer and maple nose, and the sip's lime's crispness opposed the sweet, full mouthfeel of the maple syrup. The maple flavors were most prominent on the swallow though along with those of the liqueur, and the rum's spice notes rounded out the drink on the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvdpO_fMq7aZAA5qTJMzFQwg7kDQQsh-RVjvj7PCuEzkAGcxLtv8rqZUbedqrQw2AntubRGHnUb3GWsGkthrcsGGBxJIoF0qtUKKcy7_2xOXihUb3_9h5A_DzAVvj2Oc2QYF_ohqBAs4/s320/grassroots558.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvdpO_fMq7aZAA5qTJMzFQwg7kDQQsh-RVjvj7PCuEzkAGcxLtv8rqZUbedqrQw2AntubRGHnUb3GWsGkthrcsGGBxJIoF0qtUKKcy7_2xOXihUb3_9h5A_DzAVvj2Oc2QYF_ohqBAs4/s800/grassroots558.jpg", "comment_count": 0 }, { "title": "1638", "url": "https://cocktailvirgin.blogspot.com/2011/12/1638.html", "published": "2011-12-20T15:08:00.003-05:00", "updated": "2017-08-15T17:53:17.477-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Vikram Hegde", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "bitters (orange)", "chartreuse (yellow)", "pimm's no. 1", "port (white)" ], "ingredients": [ "1 oz Kopke White Port", "1 oz Pimm's No. 1", "3/4 oz Yellow Chartreuse", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 oz Kopke White Port\n1 oz Pimm's No. 1\n3/4 oz Yellow Chartreuse\n2 dash Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nAfter a brief foray at Eastern Standard, we made our way over to Island Creek Oyster Bar for a nightcap. There, I requested the 1638 from bartender Vikram Hegde for I am always curious as to what mixologists can do with white port. Moreover, the combination of white port with Pimm's and Yellow Chartreuse seemed light and intriguing. I assume that the drink's name relates to the year Kopke, the first and oldest port producer, was founded.\nThe lemon twist provided much of the 1638's aroma before the oils dissipated and the Pimm's began to shine through. The Pimm's fruit notes came across in the sip along with a light grape flavor. However, most of the white port notes appeared at the beginning of the swallow with Yellow Chartreuse's spice and orange bitters rounding out the drink. As it warmed up, I found the 1638 became more cohesive of a cocktail with a nice savory wine feel to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gPTtQX1dKqJ_bodFK_xcoBjBra0oaSUcRcdlv4tH7z5DtSZ-1Z0dRliH13Obp782aNweYjUdtfSZIBkMrZ1_PxFQlM6H2nk_8HZ-7K1ecxGMHBMEnXsl08jHA5Zy_rFnkq9465n9P8w/s320/the1638_559.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gPTtQX1dKqJ_bodFK_xcoBjBra0oaSUcRcdlv4tH7z5DtSZ-1Z0dRliH13Obp782aNweYjUdtfSZIBkMrZ1_PxFQlM6H2nk_8HZ-7K1ecxGMHBMEnXsl08jHA5Zy_rFnkq9465n9P8w/s800/the1638_559.jpg", "comment_count": 0 }, { "title": "hot old fashioned", "url": "https://cocktailvirgin.blogspot.com/2011/12/hot-old-fashioned.html", "published": "2011-12-20T16:15:00.003-05:00", "updated": "2017-08-15T17:52:43.753-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "*hot", "bitters (aromatic)", "bitters (Peychaud's)", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "1 Demerara Sugar Cube", "1 Luxardo Maraschino Cherry", "2 Orange Slices", "2 dash Peychaud's Bitters", "2 dash House Aromatic Bitters", "2 oz Four Roses Bourbon", "1 1/2 oz Boiling Hot Water" ], "instructions": null, "body_text": "1 Demerara Sugar Cube\n1 Luxardo Maraschino Cherry\n2 Orange Slices\n2 dash Peychaud's Bitters\n2 dash House Aromatic Bitters\n2 oz Four Roses Bourbon\n1 1/2 oz Boiling Hot Water\nWarm a rocks glass with boiling water. Meanwhile, muddle the sugar cube, orange slices, cherry, and bitters in the bottom of a shaker tin. Add Bourbon and give the ingredients a quick shake. Empty the hot water from the rocks glass and fine strain into it. Top with the jigger of boiling water and give a quick stir.\nWhen we were at Hawthorne, Deep Ellum's Max Toste sat down to our left. He mentioned that he was now behind the bar more often these days especially on Monday nights. Therefore, two Mondays ago, Andrea and I found seats at Deep Ellum's bar for dinner. For my first drink, I asked Max for the Hot Old Fashioned from the menu. At Hawthorne, Max had mentioned that he rather enjoyed how his house Old Fashioned converted into a Toddy, so I was curious to give it a try.\nThe drink's steaminess brought Bourbon, fruit, and Peychaud's aromas to my nostrils. While the sip was warm and malty, the swallow had a pleasing spice aspect that the warmth emphasized. Lastly, the muddled orange peels contributed a great flavor at the tail end of the swallow. While there were no great surprises here, I do have to agree that their New Fashioned Old Fashioned can convert into a fine winter beverage.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zuPPHLeLvb2XP3LD7gxPUR5fvd_NbPC6Csf532Tluhr0kRZeMFl3zU2rXi5WgefOnocUnnDbprtAjal6sI8pyNxSDCRq1z0xL6HbqmEwD7d8u1tVTR8g6fncgSJId5fLkKC8-pc8umA/s320/hotoldfash560.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zuPPHLeLvb2XP3LD7gxPUR5fvd_NbPC6Csf532Tluhr0kRZeMFl3zU2rXi5WgefOnocUnnDbprtAjal6sI8pyNxSDCRq1z0xL6HbqmEwD7d8u1tVTR8g6fncgSJId5fLkKC8-pc8umA/s800/hotoldfash560.jpg", "comment_count": 0 }, { "title": "wayback", "url": "https://cocktailvirgin.blogspot.com/2011/12/wayback.html", "published": "2011-12-21T14:45:00.004-05:00", "updated": "2017-08-15T17:50:53.280-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "amer picon", "bitters (aromatic)", "bitters (orange)", "bitters (other)", "chinato", "lemon juice", "lillet", "mezcal", "swedish punsch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Fidencio Mezcal", "1/2 oz Cocchi Barolo Chinato", "1/2 oz Carpano Antica Sweet Vermouth", "1/4 oz House Picon Liqueur", "1/4 oz Agave Syrup", "2 dash House Aromatic Bitters", "1 dash Black Tea Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Twist a lemon and an orange peel over the top and discard. Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 1/2 oz Fidencio Mezcal\n1/2 oz Cocchi Barolo Chinato\n1/2 oz Carpano Antica Sweet Vermouth\n1/4 oz House Picon Liqueur\n1/4 oz Agave Syrup\n2 dash House Aromatic Bitters\n1 dash Black Tea Bitters\nStir with ice and strain into a cocktail coupe. Twist a lemon and an orange peel over the top and discard.\nFor our second round at Deep Ellum, bartender Max Toste had some off-menu ideas that he wanted to try out on us. The drink Max made me was the Wayback which featured one of the three Fidencio Mezcal products the bar now carries, a pair of robust aromatized wines, and a trio of bitter elements to round off the drink. The Wayback began with an agave and red grape aroma that was accented by the citrus oils from the twists. The sip was a full-bodied cherry-grape flavor with orange notes from the Picon; Andrea described its texture as \"velvety.\" The mezcal appeared on the swallow and its intensity was smoothed out by the sweet wines and agave syrup. Indeed, certain aspects of this drink reminded me of the Independent's\nThis, That, the Other\n.\nFor Andrea, Max wanted to show off his variation of the\nMetexa\n. I had recommended this recipe when we saw him at Hawthorne and he mentioned that he had reformulated his house Swedish Punsch. His alteration of this 1937 tequila aperitif was as follows:\nMetexa (variation)\n• 1 1/4 oz Cocchi Americano\n• 3/4 oz Housemade Swedish Punsch\n• 1/2 oz Fidencio Mezcal\n• 1/2 oz Blanco Tequila\n• 1 squeeze Lemon Slice (1 dash juice)\n• 1 dash House Orange Bitters\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nBoth the aroma and the sip were dominated by Cocchi Americano and lemon notes. Next, the swallow shifted the focus to a smooth tequila and mezcal flavor, the Punsch and bitters' spice, and a lingering smokiness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmEUANSGmLj_tHLWDhDWe6n7AHAzGkAmkrIxCaEiAcGn3_Y4HAwtxY-YzA-c5qFk8bw7m_Vf6ExhzAYB9yAb3zy2TEsbHeqz9S_sCQNzMz0jczcEUl2VW9p2rNoVSJbv0l1jR7JDZ__U/s320/wayback561.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmEUANSGmLj_tHLWDhDWe6n7AHAzGkAmkrIxCaEiAcGn3_Y4HAwtxY-YzA-c5qFk8bw7m_Vf6ExhzAYB9yAb3zy2TEsbHeqz9S_sCQNzMz0jczcEUl2VW9p2rNoVSJbv0l1jR7JDZ__U/s800/wayback561.jpg", "comment_count": 0 }, { "title": "teardrop", "url": "https://cocktailvirgin.blogspot.com/2011/12/teardrop.html", "published": "2011-12-21T15:44:00.003-05:00", "updated": "2017-08-15T17:49:48.263-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "absinthe", "averna", "gin" ], "ingredients": [ "1 1/2 oz Cardamaro", "1 oz Ransom Old Tom Gin", "1/4 oz Averna", "1 dimespoon Pernod Absinthe (~1/16 oz)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Cardamaro\n1 oz Ransom Old Tom Gin\n1/4 oz Averna\n1 dimespoon Pernod Absinthe (~1/16 oz)\nStir with ice and strain into a rocks glass.\nOn Wednesday, I decided to check out the newly opened Brick & Mortar in Central Square. I actually had not seen the space since it was an Indian restaurant over 8 years ago for I never made it to the previous inhabitants, the Enormous Room. While many of the tables were filled, I was able to find a seat at the elongated C-shaped copper-topped bar where I was greeted by bartender Evan Harrison not surprisingly wearing one of his standard plaid shirts. Between the barstaff and location, it was easy to feel at home even with the stark brick walls. The soundtrack at the bar is driven by turntables playing album sides; one thing I enjoyed was how the music was present but not blaring like it can be at certain establishments. From the menu, I requested the Teardrop. I later asked bar manager Misty Kalkofen about the drink. She described how the recipe was one of the first successes she had for the new menu. I was curious about the name, and Misty explained that bar owner Patrick Sullivan has a notebook of names that he wants to find homes for; this system works for Misty for she constantly comes up with drinks needing names.\nThe Teardrop presented herbal notes from the absinthe and Ransom Old Tom over vegetal ones from the Cardamaro. The Cardamaro's vegetal wine flavors contributed greatly to the sip. Finally, the swallow started with the Ransom Old Tom's savory herbal notes followed by the caramel notes of the Averna, and finished with light anise notes from the absinthe. Overall, the Teardrop was aperitif-y in strength and feel and made for a good start of the evening. Moreover, the drink reminded me of another Ransom Old Tom Gin drink I had recently, the century old\nAngelus\nsans orange notes from William Schmidt's\nThe Flowing Bowl\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKN7WaZEAEcC0652Bhjq3zMA8Wn61QVFj_uJnU7U3MdC9Q8fuzY-AHqUyECFkZ813x0GC-r1J8He8vBHpc7SGWocwAFkOyDq-7-tsxR_A3_dyXXaDF14uvyx_1AJHYolEvV1KrDFcpXw/s320/teardrop562.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKN7WaZEAEcC0652Bhjq3zMA8Wn61QVFj_uJnU7U3MdC9Q8fuzY-AHqUyECFkZ813x0GC-r1J8He8vBHpc7SGWocwAFkOyDq-7-tsxR_A3_dyXXaDF14uvyx_1AJHYolEvV1KrDFcpXw/s800/teardrop562.jpg", "comment_count": 2 }, { "title": "a bullet for fredo", "url": "https://cocktailvirgin.blogspot.com/2011/12/bullet-for-fredo.html", "published": "2011-12-22T14:00:00.004-05:00", "updated": "2017-07-05T15:00:40.973-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Evan Harrison", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "campari", "grappa", "vermouth (bianco)" ], "ingredients": [ "2 part Nardini Aquavite Bassano Riserva Aged Grappa", "2 part Perucchi Vermouth Blanc", "1 part Campari" ], "instructions": null, "body_text": "2 part Nardini Aquavite Bassano Riserva Aged Grappa\n2 part Perucchi Vermouth Blanc\n1 part Campari\nCompound the mixture for bottling and refrigerate. Serve chilled and undiluted in a small cocktail glass. Twist a grapefruit peel over the top and discard.\nFor my second drink at Brick & Mortar, I narrowed down my choices to two, and bartender Evan Harrison's description of A Bullet for Fredo won me over. With two of the three ingredients being Italian, the drink being named after the\nGodfather\nmovies seemed perfect. Part of what convinced me was that I became intrigued about it being undiluted; the other part was the mention of a curious chocolate note in the drink that Evan could not attribute. When I was shown the bottle of grappa, I was able to search on my phone to discover that it had spent 15 years in Slovenian oak and that one review declared hints of spice, vanilla, and tobacco from the aging process. With the grappa weighing in at 100 proof and no water added, I calculated the drink to be 64 proof in perhaps a 4 ounce glass; potent but not overly so. When I later praised Misty Kalkofen about the grappa in the drink, she commented that the bar's staff favored drinking this grappa over other spirits during training.\nThe drink began with the complementary pairing of grapefruit oil and Campari which has worked well in other drinks. The sip then offered up a funky grape flavor with almost citrussy notes; I initially attributed this from carrying over from the twist although the vermouth and the grappa could have also played a part. On the swallow, the Campari's bitterness accompanied that quirky note that Evan described. Indeed, this note started chocolate and ended tobacco. Perhaps in a pinch, taking an unaged grappa and adding a dash of chocolate bitters could substitute this effect. Overall, A Bullet for Fredo was very different from a Negroni, for it was less rich, grapey, and herbal in its balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZ6XfOZgNNEtvSJL49Dk_uKwPRwa1DLo38NCdoflSlcCtVA63F6ZBIuPqz84rP7AvdS6VYkR5RYZO3heChWJ6MOtS49NJYYChN8WLK3XHe1n7t_HdQkbt6jbrIHK4TJ46eUzxCqZRkoCQ/s320/bulletfredo563.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZ6XfOZgNNEtvSJL49Dk_uKwPRwa1DLo38NCdoflSlcCtVA63F6ZBIuPqz84rP7AvdS6VYkR5RYZO3heChWJ6MOtS49NJYYChN8WLK3XHe1n7t_HdQkbt6jbrIHK4TJ46eUzxCqZRkoCQ/s800/bulletfredo563.jpg", "comment_count": 2 }, { "title": "black limbertwig toddy", "url": "https://cocktailvirgin.blogspot.com/2011/12/black-limbertwig-toddy.html", "published": "2011-12-22T15:04:00.002-05:00", "updated": "2017-08-15T17:49:07.872-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*hot", "*original", "applejack", "bitters (aromatic)", "ginger liqueur" ], "ingredients": [ "1 barspoon Blackstrap Molasses (1/8 oz)", "1 oz Laird's Bonded Apple Brandy (sub Calvados)", "1/2 oz King's Ginger (sub Snap or Domaine de Canton)", "2 dash Fee's Whiskey Barrel Bitters (sub Angostura)", "1 piece Lemon Peel", "2 oz Boiling Water" ], "instructions": null, "body_text": "1 barspoon Blackstrap Molasses (1/8 oz)\n1 oz Laird's Bonded Apple Brandy (sub Calvados)\n1/2 oz King's Ginger (sub Snap or Domaine de Canton)\n2 dash Fee's Whiskey Barrel Bitters (sub Angostura)\n1 piece Lemon Peel\n2 oz Boiling Water\nPreheat a 4 oz hot drink glass with boiling water. Dump out water, add molasses and fresh hot water. Stir until molasses has integrated. Add rest of ingredients and stir.\nFor Mixoloseum's Thursday Drink Night last week, the theme was \"hot drinks.\" For a starting point, I thought about the rum and molasses classic Hot Black Stripe. An earlier recipe appears in Jerry Thomas, but I utilized the one in George J. Kappeler's\nModern American Drinks\nwhere I had spotted it last. Using the same hot water and black strap molasses base, I replaced the rum in favor of apple and ginger notes and named the drink after an old heirloom apple varietal. This Toddy began with lemon, apple, and black strap molasses aromas. The black strap's richness donated greatly to the sip, and the ginger and apple flavors pleasantly rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZGv568E1Z7QiXKzQMjtfoKtA16mYJLPG3AfCStO_WU11WQDMPZal2VkxntPIoJsbpAdXcap7S4WuDEp1KYlDUOTdNkI5FEi5F8sLyg_e8YzQNtq2bUkcvBi5u_Is7txzI3YAQiHHEGg/s320/blackapple565.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZGv568E1Z7QiXKzQMjtfoKtA16mYJLPG3AfCStO_WU11WQDMPZal2VkxntPIoJsbpAdXcap7S4WuDEp1KYlDUOTdNkI5FEi5F8sLyg_e8YzQNtq2bUkcvBi5u_Is7txzI3YAQiHHEGg/s800/blackapple565.jpg", "comment_count": 0 }, { "title": "flor de muertos", "url": "https://cocktailvirgin.blogspot.com/2011/12/flor-de-muertos.html", "published": "2011-12-23T14:39:00.004-05:00", "updated": "2017-08-15T17:48:31.873-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Rickhouse", "year": null }, "categories": [ "falernum", "lime juice", "mezcal", "punt e mes", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Espolon)", "1 oz Velvet Falernum", "1/2 oz Mezcal (Vida)", "1/2 oz Punt e Mes", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime twist.", "body_text": "1 oz Reposado Tequila (Espolon)\n1 oz Velvet Falernum\n1/2 oz Mezcal (Vida)\n1/2 oz Punt e Mes\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with a lime twist.\nAfter the TDN event last Thursday, Andrea was in the mood for a nightcap. A recipe that appealed to her was one of the other tequila drinks from Rickhouse that\nSeriousEats\nhad published. With the Punt e Mes and mezcal, the Flor de Muertos reminded me of Misty Kalkofen's\nMaximilian Affair\nwith some tiki-like touches like lime and falernum instead of lemon and St. Germain.\nThe Flor de Muertos' aroma presented lime, tequila, and mezcal notes; this led into the sweet lime sip that contained a decent amount body to it. The swallow began with the tequila and mezcal's agave followed by the mezcal's smokiness; next, the Punt e Mes' bitter flavors rounded out the drink. Over successive sips, the falernum's clove notes became increasingly more prominent on the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdgwNjN1R3eWKUmBGFAhEAFCnVf_ZeUMHN_L89pTOYyLm2ePz71dWUvVysdaWZ66l4ByhwGKoPJl6rRg43U9osJY8Ii76IAUs9Zlho4uH3kNFhII32XCIF9Zzutj1w0aOaclPFgz7oec/s320/flordemuertos566.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdgwNjN1R3eWKUmBGFAhEAFCnVf_ZeUMHN_L89pTOYyLm2ePz71dWUvVysdaWZ66l4ByhwGKoPJl6rRg43U9osJY8Ii76IAUs9Zlho4uH3kNFhII32XCIF9Zzutj1w0aOaclPFgz7oec/s800/flordemuertos566.jpg", "comment_count": 0 }, { "title": "martinique", "url": "https://cocktailvirgin.blogspot.com/2011/12/martinique.html", "published": "2011-12-23T15:05:00.003-05:00", "updated": "2017-08-15T17:47:54.819-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "absinthe", "orgeat", "pineapple juice", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Sazerac 6 Year)", "1 dash Orgeat (1/4 oz BG Reynolds)", "1 dash Pineapple Juice (1/4 oz)", "1 dash Absinthe (1/8 oz Kübler)", "1/3 Sweet Vermouth (3/4 oz Vya)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye (1 1/2 oz Sazerac 6 Year)\n1 dash Orgeat (1/4 oz BG Reynolds)\n1 dash Pineapple Juice (1/4 oz)\n1 dash Absinthe (1/8 oz Kübler)\n1/3 Sweet Vermouth (3/4 oz Vya)\nStir with ice and strain into a cocktail glass.\nLast Friday, I decided to make the Martinique, a quirky drink I had spotted in\nPioneers of Mixing at Elite Bars: 1903-1933\n. With its name, I would\na priori\nexpect a rum drink; however, this was primarily a rye and sweet vermouth-based libation. With additions of orgeat, pineapple juice, and absinthe, the Martinique was instead a tropical Manhattan. The absinthe's anise greeted the nose, and the fruity sip offered up grape and pineapple flavors. The rye and orgeat began the swallow that was capped off by the absinthe's herbal notes on the aftertaste. While I was familiar with how well pineapple and absinthe can work in drinks, I was additionally impressed with the orgeat and rye pairing. Looking back in my notes, I had another similar drink during the Pernod Absinthe Bar Crawl; Drink's\nCreole Fizz\nwas akin to a tropical Sazerac with similar rye, pineapple, orgeat, and absinthe notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDItu21GXpT0AylHrmACuLHWzTJMHpwdDgBBaHE381hPhITjiRLWBCzH23OVU3NV_azRPk9K7NMsyRIkm6vsUjgBoLNwln8BWaeIiu3EYWgHmjdJ5EtiBs4DFqSA89sQIszK5EEJLZ1Ok/s320/martinique567.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDItu21GXpT0AylHrmACuLHWzTJMHpwdDgBBaHE381hPhITjiRLWBCzH23OVU3NV_azRPk9K7NMsyRIkm6vsUjgBoLNwln8BWaeIiu3EYWgHmjdJ5EtiBs4DFqSA89sQIszK5EEJLZ1Ok/s800/martinique567.jpg", "comment_count": 0 }, { "title": "conquistador", "url": "https://cocktailvirgin.blogspot.com/2011/12/conquistador.html", "published": "2011-12-26T18:34:00.005-05:00", "updated": "2017-08-15T17:44:48.619-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "egg white", "lemon juice", "lime juice", "rum", "simple syrup", "tequila" ], "ingredients": [ "1 oz Matusalem Gran Reserva Rum (Plantation 5 Year Barbados)", "1 oz Siembra Azul Blanco Tequila (Avión Blanco)", "3/4 oz Simple Syrup", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "2 dash Orange Bitters (Regan's)", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail coupe glass.", "body_text": "1 oz Matusalem Gran Reserva Rum (Plantation 5 Year Barbados)\n1 oz Siembra Azul Blanco Tequila (Avión Blanco)\n3/4 oz Simple Syrup\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n2 dash Orange Bitters (Regan's)\n1 Egg White\nShake once without ice and once with. Strain into a cocktail coupe glass.\nAfter the Martinique, I flipped through the\nPDT Cocktail Book\nand spotted the Conquistador which had a similar tropical feel. The recipe was created by Sam Ross around 2008, and he named it after how the drink beat down the tequila's ferocity like a conqueror. The Conquistador's aroma began with citrus and agave notes. The sip was a creamy, rich citrus flavor that shifted to a rum and tequila one on the swallow. Here, the lemon and the rum seemed to pair up quite well as did the lime and tequila flavors. Moreover, the tequila and rum did an excellent job complementing the other with the rum's funky smoothness balancing the tequila's sharpness; this was akin to how Cognac can tame rum in dual spirits libations such as\npunches\n. Indeed, the drink had a rather soft outcome especially from the egg white's effect, and I understood why Sam had given the drink the name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMOXCQkZf6CrqFVZ7q-JkjefZN_hjMaBNUfvLXfMhZnZYfXmJhXINv2XEpPr8PcKP-V7P5JF5ppgE5JvkjSWlGeJl-3I6ZrpEUNbasI2W1yLP5Rjjel414A0ESk1Mzihqk1TdallcpHo/s320/conquistador568.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMOXCQkZf6CrqFVZ7q-JkjefZN_hjMaBNUfvLXfMhZnZYfXmJhXINv2XEpPr8PcKP-V7P5JF5ppgE5JvkjSWlGeJl-3I6ZrpEUNbasI2W1yLP5Rjjel414A0ESk1Mzihqk1TdallcpHo/s800/conquistador568.jpg", "comment_count": 0 }, { "title": "el burro", "url": "https://cocktailvirgin.blogspot.com/2011/12/el-burro.html", "published": "2011-12-27T14:38:00.003-05:00", "updated": "2017-08-15T17:44:04.296-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "copper mug", "technique": "shake", "attribution": { "creator": "Jim Meehan", "source": "Absinthe Cocktails", "year": null }, "categories": [ "absinthe", "ginger beer", "lime juice", "pineapple juice", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "1/2 oz Simple Syrup", "1/4 oz Absinthe Verte (La Muse Verte)" ], "instructions": "Shake with ice and strain into a copper mug (or Collins glass) filled with ice. Top with 1 oz ginger beer (AJ Stephans) and garnish with a candied ginger slice (omitted) toothpicked to a lime wheel.", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n1/2 oz Simple Syrup\n1/4 oz Absinthe Verte (La Muse Verte)\nShake with ice and strain into a copper mug (or Collins glass) filled with ice. Top with 1 oz ginger beer (AJ Stephans) and garnish with a candied ginger slice (omitted) toothpicked to a lime wheel.\nTwo Saturdays ago, I opened up Kate Simon's\nAbsinthe Cocktails\nand was drawn to the El Burro. I thought that this absinthe-laced Mule would make good use of the copper Moscow Mule mugs I bought from the Cocktail Kingdom booth at Tales of the Cocktail this past summer but had never been used. The drink was created by Jim Meehan, and I was quite surprised that the recipe did not appear in his\nPDT Cocktail Book\n.\nThe absinthe greeted my nose along with the aroma of the freshly cut lime wheel. The lime juice and the crispness and bubbles of the ginger beer filled the sip, and the tequila, pineapple, and ginger flavors appeared on the swallow. Finally, the absinthe's anise and other herbal notes rounded off the drink on the aftertaste. While this absinthe-containing Mule was not as flavorful as the\nDead Man's Mule\n, it was definitely more so than many other Mules I have had.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9on3999lC_oKB5ggxbqpyi8IfldVMCOY-Yd9ByTe51iE-RL0uFeTPFk25cuVRPaKQalWdsyKDzQofW-p1cxy1y2_cIqmKQzaFYqCE-xWq4Lq8rrtcgx7FjCzyK37rTGFsOXWsfsJW0r0/s320/burro570.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9on3999lC_oKB5ggxbqpyi8IfldVMCOY-Yd9ByTe51iE-RL0uFeTPFk25cuVRPaKQalWdsyKDzQofW-p1cxy1y2_cIqmKQzaFYqCE-xWq4Lq8rrtcgx7FjCzyK37rTGFsOXWsfsJW0r0/s800/burro570.jpg", "comment_count": 0 }, { "title": "the requiem", "url": "https://cocktailvirgin.blogspot.com/2011/12/requiem.html", "published": "2011-12-27T15:44:00.003-05:00", "updated": "2017-08-15T17:43:17.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": null }, "categories": [ "brandy", "cream", "egg", "maraschino", "port (tawny)", "sherry" ], "ingredients": [ "1 Egg", "1 spoon Powdered Sugar (1 barspoon)", "1 pony Brandy (1 oz Pedro Domecq Fundador Solera Reserva)", "1 dash Sherry (3/8 oz Lustau East India Solera)", "1 dash Port (3/8 oz Sandeman Tawny)", "1 dash Maraschino Liqueur (1/4 oz Luxardo)", "1 pony Cream (1 oz)" ], "instructions": null, "body_text": "1 Egg\n1 spoon Powdered Sugar (1 barspoon)\n1 pony Brandy (1 oz Pedro Domecq Fundador Solera Reserva)\n1 dash Sherry (3/8 oz Lustau East India Solera)\n1 dash Port (3/8 oz Sandeman Tawny)\n1 dash Maraschino Liqueur (1/4 oz Luxardo)\n1 pony Cream (1 oz)\nMix sugar with cream until dissolved. Add rest of ingredients and shake without ice. Add ice, shake again, and strain into a champagne flute.\nAfter the recently created Burro, I decided to look to an older drink book for inspiration. In William Schmidt's\nThe Flowing Bowl\n, I spotted the Requiem which appeared like the Nog version to the Flip-like\nCoffee Cocktail\n. Instead of straight port, my adaptation of the Requiem split this volume between port, sherry, and Maraschino liqueur. Once mixed, the grape notes from the sherry and tawny port proffered a wonderful aroma to the Requiem. The grape notes continued in the creamy sip, and the sherry's nuttiness on the swallow led into the Maraschino on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhiC-xuj5_q9gpi0zG3ziIInG9_X0jKz0NUntsq-gtw47JKy7_UI5t7ZTzhHhDgG1uvF8RNIvhraSFgt5gPt_X3ch3I7F9_XjTe4w0nWKya7Wxp-U3H_4ZOQfAAdOjaq-dVT2HsKCyIo/s320/requiem571.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhiC-xuj5_q9gpi0zG3ziIInG9_X0jKz0NUntsq-gtw47JKy7_UI5t7ZTzhHhDgG1uvF8RNIvhraSFgt5gPt_X3ch3I7F9_XjTe4w0nWKya7Wxp-U3H_4ZOQfAAdOjaq-dVT2HsKCyIo/s800/requiem571.jpg", "comment_count": 0 }, { "title": "[buckminster]", "url": "https://cocktailvirgin.blogspot.com/2011/12/buckminster.html", "published": "2011-12-28T14:02:00.005-05:00", "updated": "2017-08-15T17:41:58.295-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Hawthorne", "year": null }, "categories": [ "#hawthorne", "bitters (other)", "campari", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1 oz Carpano Antica Sweet Vermouth", "1 barspoon Campari (1/8 oz)", "1 barspoon Maraschino Liqueur (1/8 oz)", "1 scant dash Scrappy's Cardamom Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Rittenhouse 100 Rye\n1 oz Carpano Antica Sweet Vermouth\n1 barspoon Campari (1/8 oz)\n1 barspoon Maraschino Liqueur (1/8 oz)\n1 scant dash Scrappy's Cardamom Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, Andrea and I returned to Hawthorne, and this time we made our way over to the side room where bartender Ryan Lotz was tending the small bar. For a starting point, Ryan recommended a Manhattan variation he had created earlier for the gentleman to my right. The drink's aroma presented the fruit notes from the Carpano Antica vermouth and Maraschino liqueur along with a hint of cardamom. A rich grape sip led into a rye whiskey, Campari, and Maraschino swallow. I found that the interaction of the cardamom spice with the vermouth created a tobacco- and clove-like impression on the swallow. When I mentioned the tobacco aspect, Andrea commented that she detected it more on the aroma.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxC4sY60d7aJz45Wa1dpiiw6leDqUqgojRyuc0uW0waA11tNb_gjMSmWlia1n8foDwy93C4zWNlUD2UnoZAW5DTnf98YorSIshevAjKr7XeaA5rvo2g8QKGrQccSe4Kme7nOCN_KnQ3w/s320/hawthorne572.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxC4sY60d7aJz45Wa1dpiiw6leDqUqgojRyuc0uW0waA11tNb_gjMSmWlia1n8foDwy93C4zWNlUD2UnoZAW5DTnf98YorSIshevAjKr7XeaA5rvo2g8QKGrQccSe4Kme7nOCN_KnQ3w/s800/hawthorne572.jpg", "comment_count": 0 }, { "title": "[fenway flip]", "url": "https://cocktailvirgin.blogspot.com/2011/12/fenway-flip.html", "published": "2011-12-28T15:14:00.004-05:00", "updated": "2017-08-15T17:41:05.313-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ryan", "source": "Lineage", "year": null }, "categories": [ "#hawthorne", "bitters (aged)", "pimm's no. 1", "simple syrup (cinnamon)", "simple syrup (other)", "whiskey (Rye)" ], "ingredients": [ "1 oz Bulleit Rye", "1 oz Pimm's No. 1", "3/4 oz Cinnamon Syrup (*)", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a rocks glass and garnish the froth with Fee's Whiskey Barrel Aged Bitters.", "body_text": "1 oz Bulleit Rye\n1 oz Pimm's No. 1\n3/4 oz Cinnamon Syrup (*)\n1 Egg\nShake once without ice and once with. Strain into a rocks glass and garnish the froth with Fee's Whiskey Barrel Aged Bitters.\n(*) If the cinnamon syrup is potent, replace some of it with regular simple syrup.\nFor my second drink at Hawthorne, Ryan mentioned that he had come up with a Flip the night before when he subbed a bar shift at his old haunt, Lineage. I think that it was the Pimm's No. 1 in the drink that sold me on it over the other options he had mentioned. The Flip offered up a cinnamon aroma from the bitters garnish with perhaps some of the syrup's notes seeping through the egg froth. The cinnamon continued on in the sip along with the Pimm's flavor. The swallow showcased the rye whiskey along with a lingering aftertaste of cinnamon and Pimm's fruit notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW11XDrC4zcxiWnnVlVpq795wfGjJM1jChXN2vAUU15NI61Y8juTPrP0VOZz4N0Yb7zcXC_gqQQfYBci3WxFiTbyuwHyjnqQvht551I2bucWtnc66k9RqtBv6MNjP00RlhKXxY4vT34Jg/s320/hawthorne573.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW11XDrC4zcxiWnnVlVpq795wfGjJM1jChXN2vAUU15NI61Y8juTPrP0VOZz4N0Yb7zcXC_gqQQfYBci3WxFiTbyuwHyjnqQvht551I2bucWtnc66k9RqtBv6MNjP00RlhKXxY4vT34Jg/s800/hawthorne573.jpg", "comment_count": 0 }, { "title": "infernal architect", "url": "https://cocktailvirgin.blogspot.com/2011/12/infernal-architect.html", "published": "2011-12-29T13:27:00.003-05:00", "updated": "2017-08-15T17:40:19.235-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "coupe", "technique": null, "attribution": { "creator": "Colin Shearn", "source": "Beta Cocktails", "year": null }, "categories": [ "*room temperature", "amaro", "applejack", "pimento dram", "strega" ], "ingredients": [ "1 1/4 oz Laird's Applejack", "1/2 oz Nardini Amaro", "1/2 oz Strega" ], "instructions": "Rinse a small coupe with Allspice Dram. Build the drink in the glass, stir, and serve room temperature.", "body_text": "1 1/4 oz Laird's Applejack\n1/2 oz Nardini Amaro\n1/2 oz Strega\nRinse a small coupe with Allspice Dram. Build the drink in the glass, stir, and serve room temperature.\nTwo Mondays ago, we were in the mood for a nightcap and I felt it was time to make Colin Shearn's Infernal Architect that appears in\nBeta Cocktails\n. The drink called out to me for a few reasons. First, it made good use of the bottle of Nardini Amaro that we recently purchased and had only used in the\nSix Inch Gold Blade\ncreated by Al Sotack, Colin's fellow bartender at Philidelphia's Franklin Mortgage & Investment Co. Second, we have been excited by room temperature drinks from old school Scaffas to new ones like this, and I wanted to add a new one to the\ncollection\n. Third, the ease of making a non-shaken or -stirred drink appealed to my energy state at the time, and recipes from\nBeta Cocktails\nrarely disappoint.\nThe Infernal Architect's nose presented a chocolate-herbal aroma with a fennel-bubblegum note at the end of the inhale. The sip was a smooth, chocolate apple flavor, and the swallow was an herbal explosion containing mint, menthol, thyme, and oregano-like aspects. With the drink being high in proof and undiluted, it did come across as slightly hot, but its sugar content did sooth out the drink a good deal. Regardless of how dastardly the drink's name sounded, it did make for an exquisite digestif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ENplkHenj8_lJM_T7JTNgeXC1Cxnmfn9uxOXzqn_PQV2bXgGnPhUIwP32iUNWm3FJWaFaLUwR2yHKUk6xzCwrGwBJ0qQVRM5rlNDEGpCBkIgBJDJ_A4dnTTizVyFqLO5QNSOwAY7vmQ/s320/infernal575.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ENplkHenj8_lJM_T7JTNgeXC1Cxnmfn9uxOXzqn_PQV2bXgGnPhUIwP32iUNWm3FJWaFaLUwR2yHKUk6xzCwrGwBJ0qQVRM5rlNDEGpCBkIgBJDJ_A4dnTTizVyFqLO5QNSOwAY7vmQ/s800/infernal575.jpg", "comment_count": 0 }, { "title": "silk road sour", "url": "https://cocktailvirgin.blogspot.com/2011/12/silk-road-sour.html", "published": "2011-12-29T14:44:00.003-05:00", "updated": "2017-08-15T17:38:51.081-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Timothy Carroll", "source": "Bartender's Gin Compendium", "year": null }, "categories": [ "apricot liqueur", "benedictine", "bitters (Angostura)", "gin", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "3/10 oz Benedictine(2 tsp)", "3/10 oz Apricot Brandy (2 tsp Rothman & Winter)", "3/4 oz Lime Juice", "1/4 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n3/10 oz Benedictine(2 tsp)\n3/10 oz Apricot Brandy (2 tsp Rothman & Winter)\n3/4 oz Lime Juice\n1/4 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.\nTwo Tuesday ago, Andrea and I attended a punch bowl event at the recently opened Backbar in Somerville. For a nightcap, I decided to make a drink I found in Gary Regan's\nBartender's Gin Compendium\n, the Silk Road Sour. The drink was created by Timothy Carroll of the East Room in London. The Sour began with a pleasing aromatic combination of the grapefruit oils and the apricot liqueur. The lime and Angostura Bitters paired on the sip to make an almost grapefruit like impression as they do in the\nPegu Club\n. On the swallow, the apricot and Benedictine offered contrasting high and low elements that were followed by lingering gin and citrus notes. In the end, the balance and flavors were similar to the Pegu Club, but the apricot-Benedictine duo came across somewhat differently from Cointreau.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGD2darVZ9oAQQitWcl5HGLdsCY3g7EwGJ6q9Ph2WcFQbh2HzYlC-0PvrfqCfvIz_uypQyUhREFdPqtCDxGWTHE3dkJFqEM4L1NbQs0JXnx8kHZsomcV_WdBfsQ6LRHv90KaOA8YK8HEM/s320/silkroad576.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGD2darVZ9oAQQitWcl5HGLdsCY3g7EwGJ6q9Ph2WcFQbh2HzYlC-0PvrfqCfvIz_uypQyUhREFdPqtCDxGWTHE3dkJFqEM4L1NbQs0JXnx8kHZsomcV_WdBfsQ6LRHv90KaOA8YK8HEM/s800/silkroad576.jpg", "comment_count": 0 }, { "title": "killdevil cocktail", "url": "https://cocktailvirgin.blogspot.com/2011/12/killdevil-cocktail.html", "published": "2011-12-30T14:28:00.004-05:00", "updated": "2017-08-15T17:37:21.910-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "beer", "bitters (aromatic)", "ginger liqueur", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "1/2 oz Spiced Molasses Syrup (*)", "1/2 oz Domaine de Canton Ginger Liqueur", "1 dash Fee's Old Fashioned Bitters" ], "instructions": "Shake with ice and strain into a Highball glass. Top with Clownshoes Lubrication Black Ale.", "body_text": "1 1/2 oz Old Monk Rum\n1/2 oz Spiced Molasses Syrup (*)\n1/2 oz Domaine de Canton Ginger Liqueur\n1 dash Fee's Old Fashioned Bitters\nShake with ice and strain into a Highball glass. Top with Clownshoes Lubrication Black Ale.\n(*) Equal parts molasses, brown sugar, and water. Spiced with star anise, clove, allspice, and cinnamon.\nTwo Wednesdays ago, Andrea and I went down to Trina's Starlite Lounge for dinner. To accompany my meal, I tried their most recent beer cocktail after enjoying both their\nWord to Your Mom\nand\nBeer Sangria\n. Moreover, this most recent one, the Killdevil, got some press in the current issue of Beer Advocate Magazine. The name is a reference to one of the old slang terms for rum, and the recipe is distinct from Green Street's\nKill Divil\n.\nOn the nose, the Killdevil presented molasses, beer, and cinnamon aromas. The molasses continued on into the sip along with the beer's dark roast, sour malt flavor, and carbonation. Next, a rum and hops swallow finished with ginger, allspice, and clove notes. When I later inquired about the spiced syrup with bartender Beau Sturm, I had correctly identified all of the elements except for the star anise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEvmBKKmLalcnNitzSMv-hIYm9oAhsnlUVb_UYejVNLsWBHZFkYIzTeaIGiY0jUZEcqFmoDzPVxJ9OCLkn4AxVQYILHfbx1Ym3C0f6nEnVPgTwxchekmcUOagzuV8t4oRhIEqleekICg/s320/killdevil577.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEvmBKKmLalcnNitzSMv-hIYm9oAhsnlUVb_UYejVNLsWBHZFkYIzTeaIGiY0jUZEcqFmoDzPVxJ9OCLkn4AxVQYILHfbx1Ym3C0f6nEnVPgTwxchekmcUOagzuV8t4oRhIEqleekICg/s800/killdevil577.jpg", "comment_count": 0 }, { "title": "fifth avenue hotel ice punch", "url": "https://cocktailvirgin.blogspot.com/2011/12/fifth-avenue-hotel-ice-punch.html", "published": "2011-12-30T15:12:00.003-05:00", "updated": "2017-08-15T17:35:28.238-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Gentleman's Table Guide", "year": 1871 }, "categories": [ "cognac", "curacao", "lemon juice", "rum", "sugar" ], "ingredients": [ "1 1/2 oz Peach, Orange, or Cognac Brandy (Martell VS)", "1 1/2 oz Rum (Plantation 5 Year Barbados)", "1 1/2 oz Curaçao (Senior Curaçao)", "1 1/2 oz Currant or Guava Jelly (Guava)", "1 1/2 oz Lemon Juice" ], "instructions": null, "body_text": "1 1/2 oz Peach, Orange, or Cognac Brandy (Martell VS)\n1 1/2 oz Rum (Plantation 5 Year Barbados)\n1 1/2 oz Curaçao (Senior Curaçao)\n1 1/2 oz Currant or Guava Jelly (Guava)\n1 1/2 oz Lemon Juice\nPeel of 1 Lemon\nSugar (1/2 oz)\nCreate an oleo saccharum by muddling the sugar into the lemon peel; let sit for up to an hour (10 minutes). I added 1 oz of water and the guava jelly to this, heated via microwave, and stirred until the sugar and the jelly's pectin were dissolved. Let cool, add rest of ingredients and ice, shake, and strain into glasses containing crushed ice. Garnish with berries in season (orange slices and a Maraschino cherry) and straws. Recipe serves 2.\nAfter returning home from Trina's Starlite Lounge, I decided to make an old recipe, the Fifth Avenue Hotel Ice Punch, I had found in\nThe Gentleman's Table Guide\nfrom 1871. The Fifth Avenue Hotel that the name most likely makes reference to was a luxury hotel built in 1859 on Fifth Avenue between 23rd and 24th Streets in Manhattan. The hotel until it closed in 1908 was frequently described as a center of the city's elite.\nThe punch's sip had a rich mouthfeel from the jelly's pectin and had a complex citrus flavor of lemon from the juice, orange from the curaçao, and lime from the guava. The swallow's rum and Cognac notes rounded out the drink. The recipe seemed similar to a Sidecar with the brandy, lemon juice, and orange liqueur; however, the guava, much more than the rum, took the drink in a very different direction. Overall, the drink was a bit sweet, but I included the recipe's additional sugar so I could make the oleo saccharum (which was not specified in the recipe, and the peel could have been muddled, infused, or shaken with the ice cubes instead).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOxsSWP1Pg-nFvTG04TMWeR-C4_yatbwz5t-L85nqNjmSda6w4ME8HD-mfGUUlkdpsrCU-jU7pkkxNAXhIBsxkq0K7lkEklmZg-Nnqclj8lXZejTVLLYTbeDtqEa1GtmAi-chPNWLjq8/s320/fifthavenue579.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOxsSWP1Pg-nFvTG04TMWeR-C4_yatbwz5t-L85nqNjmSda6w4ME8HD-mfGUUlkdpsrCU-jU7pkkxNAXhIBsxkq0K7lkEklmZg-Nnqclj8lXZejTVLLYTbeDtqEa1GtmAi-chPNWLjq8/s800/fifthavenue579.jpg", "comment_count": 2 }, { "title": ":: fred's top 10 cocktail moments of 2011 ::", "url": "https://cocktailvirgin.blogspot.com/2011/12/freds-top-10-cocktail-moments-of-2011.html", "published": "2011-12-31T09:20:00.004-05:00", "updated": "2019-07-14T20:04:06.603-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1. Visiting New Bars in Boston" ], "instructions": null, "body_text": "I was all prepared to write a rambling year end post, and I decided to look at what I did\nlast year\nand saw that I did a top 10 list. Since a little order would help bring my thoughts together, here are my random favorite aspects of the 2011 drinking season.\n1. Visiting New Bars in Boston\nBoston gained a lot of new bars this year, and we witnessed an exciting diaspora across town as well as receiving new talent from elsewhere. I did write a preemptive\npost\nabout four bars opening at the end of this year and three of them did open. What I was surprised about was how different these three were. With Jackson Cannon's new bar,\nHawthorne\n, there is a formal feeling to the precision and presentation of the experience. Patrick Sullivan and Misty Kalkofen's\nBrick & Mortar\nis at the opposite end of the spectrum with a slightly divier feel with rather inventive cocktails. Journeyman and Sam Treadway's\nBackbar\nhas a very intimate and comfortable feel to it. Other recently opened and soon to be opened bars like Hair of the Dog and Max Toste's Lone Star Taco Bar await.\n2. Traveling to New Cities\nWhile I mainly write about Boston, I did have the opportunity to travel this year. In June, we found ourselves in Chicago, and I took up bartender Paul McGee's offer to visit him at the\nWhistler\n. Of course, July was Tales of the Cocktail so I was able to have drinks at the\nCure\nfor the third year in a row. When I ordered my first drink this time, King Vittorio's Cobbler, I was quite impressed when the bartender immediately remembering that he made me a Cobbler the last time I was in there a year before! In September, I attended my brother's\nbook\nlaunch party in New York. Before that event and after getting lunch, I was able to fit in visits to\nVandaag\nand\nLani Kai\n. I was a bit surprised when I walked into Lani Kai, and April Wachtel (who used to work at the Gallows here in Boston) was behind the stick! While not in a different state, Worcester was one of our destinations this year. We paid visits to\nArmsby Abbey\nand the\nCitizen\n; we have yet to visit\nStill and Stir\n, the bar that the Citizen moved its bar program to (within the same building complex) that is open Thursday through Saturday.\n3. Science!\nIn March and April, I did a series of experiments studying the effects and importance of chilling one's glassware. I compared\nice water vs. freezer\nchilling, how long each technique would take to\ncool the glass\neffectively, and what role could\nglass weight, shape, and thickness\nplay in the process. I also attended a great seminar held by\nHarold McGee\nand\nDave Arnold\non the\nScience of Cocktails\nwith great tips on carbonation and capturing flavors.\n4. Beer Cocktails\nOne of the trends we have been excited about is beer cocktails, and I was privileged to host another\nMixology Monday\nthis year and use beer cocktails as the theme. Looking back at all the\nbeer cocktails\nI have had while out in Boston in 2011, I have to give props to Trina's Starlite Lounge, Hungry Mother, No. 9 Park, Stoddard's, Estragon, Lineage, Russell House Tavern, and Ben Sandrof's Sunday Salon for broadening my experience this year!\n5. Press!\nWhile I do a lot of writing about other people, it was quite flattering to have some of that in return this year. Susanna Bolle of\nWBUR Public Radio Kitchen\nhas written about the blog twice this year: once in\nMarch\nabout the blog in general and the glass cooling experiments, and once in\nOctober\nabout a Becherovka drink Sean Frederick made me at the Citizen. The blog even got a mention on\nCNN's Eatocracy\nblog about the glass chilling work. I forgot which month the book came out, but some of my pointers about\neggs\nwere quoted and put into Gary Regan's\nAnnual Manual for Bartenders 2011\n. I was also interviewed after Tales of the Cocktail in\nThe Feast\nabout new trends, but that site seems to have gone the way of the dodo (Google cache still has the article though). Moreover, drinks I had created were written about in\nCitySip\n,\nA Jigger of Blog\n,\nMutineer Magazine\n, and elsewhere.\n6. The Boston Flip (now On the Bar)\nOne of the most useful smartphone apps to come out this year was\nOn the Bar\nwhich allows bartenders to check in and imbibers to figure out who is working around town -- the 4Square for bartenders that everyone wished would happen, did in fact happen. After prototyping the software and giving advice, the main developer asked if I would be willing to do write ups on the bars. While I wrote up the first 16, a few more have appeared in my style which I find rather flattering, but overall I am glad that I played a small role in this app's development.\n7. Writing Other than Here\nI mentioned that I had written copy for the On the Bar app, but 2011 also saw my writing in other venues. This year I was asked to write a LUPEC column about Tales of the Cocktail in the\nWeeklyDig\n; the honor also garnered me the DUDEPEC name of Screwdriver for my efforts. In addition, I participated in a post exchange with Sarah Lohman of the historic food and drink blog,\nFour Pounds Flour\n. While I wrote about\nTemperance drinks\nduring the 1920s, Sarah contributed a piece about\nAverell Damson Gin\n. I also became the primary writer for the\nMixoloseum\nblog where I cover of the weekly Thursday Drink Night recipes and provide summaries of the cocktail blog activity each week.\n8. 19th Century Pub Crawl\nSpeaking of Sarah Lohman of the Four Pounds Flour blog, I attended the\nNineteen Century Pub Crawl\nthat she hosted here in Boston. Not only did the participants get dressed up in period wear and speak in period talk, but the bars -- Eastern Standard, Stoddard's, and Drink -- stepped up and made the libation match as well. Some of the period tipples that I ordered were a Brandy Crusta and an Appetizer a l'Italienne, and punch and Blue Blazers also made their appearance. The side adventure to Lucky's while waiting to get into Drink was also an intriguing experience.\n9. Books!\nI did get a bit of reading done this year although not as much as I would have liked. These included David Wondrich's\nPunch\n, Jason Wilson's\nBoozehound\n, Lowell Edmunds'\nMartini, Straight Up\n, Christine Sismondo's\nAmerica Walks into a Bar\n, Bernard DeVoto's\nThe Hour\n, Richard Harwell's\nThe Mint Julep\n, David Embury's\nThe Fine Art of Mixing Drinks\n, and Victoria Moore's\nHow to Drink\n(two-thirds done). Our bar's library also increased with new and old books alike with purchases of\nPDT Cocktail Book\n,\nBeta Cocktails\n,\nBig Bartenders Book\n,\nEsquire Drinks\n, Crosby Gaige's\nCocktail Guide and Ladies' Companion\nand\nThe Standard Cocktail Guide\n, David Wondrich's\nKiller Cocktails\nand others.\n10. Wait, I need a number 10?\nYeah, I hit the same road block in my list last year, so I stole the text. This post will make #508 of the year which beat out last year's 400. No, I will not try to outdo this effort, but I will write as much as things move me to do so. More significant than the post number was the increase in traffic -- for the third year in a row, the blog has seen 75% growth each year (this does not include increases in RSS feed subscriptions which have also skyrocketed). I thought about writing #10 about\nroom temperature cocktails\nas the hot, er... luke warm trend. Or about new spirits we have purchased and about ones we have reviewed like\nRon de Jeremy\n. Last year, I ended with a story about having a seat at the Monteleone's Carousel Bar with Paul Clarke and closing the bar instead of getting much needed sleep for our 8am flight the next morning. This year, the New Orleans experience also proffered more insight into the end of one's time -- an Herbsaint-sponsored cemetery tour. Drinking Corpse Reviver #2 and Death in the Afternoon at the graves of Ramos and Legendre was a great experience. Pouring out some Herbsaint for our fallen bar heroes was a good way to look backward as we move forward in life. Cheers, and may 2012 bring you only the best in life and drink!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk9kwM6u60Xi9mgb0TlxkAOJfUoDw9NqC2VTbw2oVYUG-YhYRJCF6wQU7s2SCKfAPkPGsb2pyVjZ2DiPhPq6SsA5ZbT56yGL1fb5S2sfSvLLDSRh8FVRy6PB_hwKMR53Xy5ktKbdXgu0/s320/april_lanikai.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiywLWqiw0IRMgUzqZAAKtn3fVbbVOTuGTzkRjAKkwOP8SnB4V6zdQ1N69v21p93YT0BHFIxRUlVqDJXqBPzjgJMAfWh2Dk71COc8KTAjZmE0uRaEy1ogC5fKs-IRWRMT_qNg9lx2hpHQ/s320/lineage777.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPSMfi6gHvEO-aSGzqD0nn4UWiXDyZ70BUumW6bdHVZLspSb5FdvilGfcZo61_OMZAS0s8wpHawL8WGZMGUB4ySxRQSlhQiyFuVRj1G15MB8IJTv9_mv7zTfx4DnAMWGyoWdKnmNgHcQ/s320/fred_gary.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPXdANehyphenhyphenIzEdDIWLkQD-Lx5vCdsJjQXZ0k6CQVl0YXEKQwu4LQAMK858njsX7JXtIz_eDjsBRo52zdme5GzhFmHutpTXZ9mDqSC2Mn3cZEaHcLN_oyqxTWu8F1Gu-99pZU5GDVrKMfA/s320/pub_crawl_flier.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-Zng1feeUFVgQd8dvn4yww4dMlkrPc7XLB6naiDwmlwbNg7detbRal8XCRKXhOW9-lj-yfnexapNhpNZFO4wtFnym6Iu8PPh8PYIlEBJQeIa7Ue1JBktVO8tLHaKbWaobj84ekzFLHI/s320/fred_ramos.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk9kwM6u60Xi9mgb0TlxkAOJfUoDw9NqC2VTbw2oVYUG-YhYRJCF6wQU7s2SCKfAPkPGsb2pyVjZ2DiPhPq6SsA5ZbT56yGL1fb5S2sfSvLLDSRh8FVRy6PB_hwKMR53Xy5ktKbdXgu0/s800/april_lanikai.jpg", "comment_count": 1 }, { "title": ":: fred's picks for the top cocktails of 2011 (out) ::", "url": "https://cocktailvirgin.blogspot.com/2012/01/freds-picks-for-top-cocktails-of-2011.html", "published": "2012-01-01T09:56:00.006-05:00", "updated": "2019-07-14T20:03:53.187-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1836-1839" ], "instructions": null, "body_text": "At the end of 2010, I was asked what my favorite cocktail of the year was, and I did not have one answer. To make it easier, I divided the process into the drinks I had out and drinks I had in, and then broke it down to an easier to swallow month-by-month process. Again, I grouped it by when I wrote up the libation, not when I actually had it. Lastly, my choices were influenced by two factors -- tastiness and uniqueness -- in some odd formula; getting served a delicious drink that was like no other has to count for a lot. For a tie breaker, I also considered which I would want more to have again. This year, I am repeating the process for it was rather popular last year. Without further ado, here is the monthly breakdown for drinks I had out on the town (in Boston and elsewhere) for 2011.\nJanuary:\nFor the best drink out, I selected Eastern Standard's\nRapa Nui\nwhich was one of the best Tiki drinks I had this year; with blood orange, good rums, and a sherry float, it definitely appealed to me. Runners up were Rendezvous'\nTequila Scaffa\nwhich elegantly balanced an aged tequila with Maurin Quinquina, and Island Creek's elegant Ransom Old Tom drink, the\nSnap Point\n.\nFebruary:\nThis month was tough since there were a lot of strong drinks but I would have to choose Drink's\nDead Man's Mule\nwith its intense but balanced spiced flavors. A strong tip of the hat to Bergamot's Scotch Little Italy-like\nSmoking Jacket\n, Drink's mezcal-Angostura bomb, the\nJohan Goes to Mexico\n, and Lineage's Corpse Reviver #2 riff, the\nDover\nMarch:\nTrina's Starlite Lounge's beer-floated Last Word variation,\nWord to Your Mom\nnot only caught my attention but the write up caught Camper English's eye in\nFineCooking\n. Runner up would be Citizen-Worcester's classically formulated but modernly named\nGroovy Child\n.\nApril:\nWith Fernet, Cynar, egg, and beer, the\nBattle Royal Fizz\nat Ben Sandrof's Sunday Salon still stands out in my mind. Runners up include Lineage's Silent Order-like\nMonk's Thistle\nand Clio's complex seasonal\nSpring in the Afternoon\n.\nMay:\nThis month was another challenging one but I made the decision over which of them I would want to have again, and I gave the nod to Craigie on Main's sherry and Zucca\nThrow the Gun #2\n. Of merit were Eastern Standard's chocolate-Campari\nCarletti\n, No. 9 Park's extreme Pimm's Cup, the\nPark Street Cup\n, and Citizen-Boston's Fernet Painkiller-like\nBeach Cruiser\n.\nJune:\nThere were three strong contenders for June; therefore, I am giving a split best drink to Estragon's\nStarbird\nwith apple, beer, and absinthe notes, and Whistler-Chicago's delightfully herbal\nGreen Jacket\n. The strong runner up was Lineage's\nFinal Voyage\n-- a Last Word variation with hints of Periodista in the mix.\nJuly:\nThe Cure-NOLA's\nDrink of Laughter and Forgetting\nwith its ebb and flow of bitter and herbal was the top pick in this busy month of Tales of the Cocktail and other more local libation. For a runner up, I had a hard time choosing between two at Russell House Tavern: their single malt-green tea-apricot\nKobatashi Maru\nand their Scotch-Damson gin-beer\nSun Rays Illuminate Smoke Filled Haze\n.\nAugust:\nWith many of the Tales of the Cocktail posts bleeding into August, Teardrop-Seattle's\nThai Chi-Chi\nthat I tried at the Bar Room Brawl was an exquisite Piña Colada variation (even if it was made with the sponsor's vodka instead of rum). For runners up, there was Estragon's Pisco Sour variation, the\n1836-1839\nand Trina's Starlite Lounge's\nBeer Sangria\n.\nSeptember:\nThis was another tricky month, but for a winner, I will split my vote between Clio's malt and bitter fruit\nSands of Time\nand Vandaag-NYC's aquavit Tiki drink, the\nBalsa Raft\n. Runners up were No. 9 Park's agave-based Morning Glory, the\nZimmermann Telegram\n, and Estragon's coconut and curry-filled\nCoromandel Coast\n.\nOctober:\nCraigie on Main's water melon shrub-containing\nMerchant's Wife\ngets her hand raised. Deep Ellum's tribute to Philidelphia daredevils acquires the runner up with the room temperature\nFranklin Mortgage Co.\n.\nNovember:\nI was torn between two Flips and decided to give the vote to both. Trina's Starlite Lounge's pumpkiny take on the classic Boston Flip,\nMr. Monohan's Flip\n, and Green Street's egg version of their hot Punch, the\nSkipper's Flip\n. Runner up goes to the pisco, sherry, and amaro-based\nJuan Bautista\nat Craigie on Main.\nDecember:\nTwo bitter ones caught my eye with Brick & Mortar's unique non-diluted grappa-based\nA Bullet for Fredo\nand Craigie on Main's aged tequila, Cynar, and St. Germain\nLibretto\n. For runner up, there were two agave drinks that reminded me a lot of the other for both contained grape and juiceless citrus notes: the Independent's\nThis, That, the Other\nand Deep Ellum's\nWayback\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aI9qrqOsNd3zSm5ydq7s84HhSio8_RqH2lxkclRLuwYZJ4meMhAaX08PWNof09uLl4pp33UCAsxL9bXreMMdyRKbkK-6creMXItlC8UQCtfzcS3o2iO2wBjHFzMviseRAubvEbmSCqw/s320/fred_eastern.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6r9cABXlBpgUn9ZvRPqW6O6uKeIf3J79uFIcNcQIZCqMKVq8CE6jsrdEC5dOUmOBJUN3aQq2S3PWWOIVfu1koMsTnlRTQZ0XpP6lFHDF2ukhxQPmIgYwi_ykaEmXw42HwB-5Sm-dMtc/s320/easternstd_egg.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aI9qrqOsNd3zSm5ydq7s84HhSio8_RqH2lxkclRLuwYZJ4meMhAaX08PWNof09uLl4pp33UCAsxL9bXreMMdyRKbkK-6creMXItlC8UQCtfzcS3o2iO2wBjHFzMviseRAubvEbmSCqw/s800/fred_eastern.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2011 (in) ::", "url": "https://cocktailvirgin.blogspot.com/2012/01/freds-picks-for-top-cocktails-of-2011_02.html", "published": "2012-01-02T13:08:00.002-05:00", "updated": "2019-07-14T20:03:41.400-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1022 South's modern take on the Grasshopper, namely" ], "instructions": null, "body_text": "Just like last year, I will finish my trilogy of year end wrap ups by revisiting all of the recipes we tried at our home bar this year. While I did create a few recipes this year, I will tack some of my favorite ones at the end and keep this list solely to recipes created by bartenders, living and deceased, from around the world.\nJanuary:\nFrom the Secret Sherry Society's contest, Owen Thomson's\nHighland Games\ngets the nod for the best drink of the month. For runner's up, I picked the\nTeresa\nfor its elegant and quirky balance and Jabriel Donohue's\nPantorium\nfor its Last Word-like style with one of the better names of the year (it is on the sweeter side though).\nFebruary:\nMike Ryan's\nShadyside Fizz\nfrom\nBeta Cocktails\nwas intriguing enough to get my attention for February. For runners up,\nThe Flowing Bowl\n's\nIced Punch\nand Frank Cisneros'\nFarmers Armagnac\nhad some classic stylings.\nMarch:\nFrom the\nBig Bartenders Book\n, Jamie Boudrea's\nNovara\ndelightfully paired Campari and passion fruit syrup against the crispness of lemon. For runners up, the Scotch and ginger\nStrange Acquaintance\nand the Bourbon and port\nCoffee Brown\nwere definitely solid drinks in March.\nApril:\nLeo Engel's 1878 embittered Sidecar, the\nAlabazam\n, was a surprising favorite. Runners up were the strawberry and pastis Negroni,\nSbagliato Grosso\nfrom\nLeft Coast Libations\n, and the rather intense\nNuclear Daiquri\n.\nMay:\nWith split spirits and split liqueurs balanced by lemon,\nCafé Royal\n's\nLilac Domino\nwas an impressive showing that coincided well with the Spring flowers. For runners up, there were the guava-laden Jerry Thomas\nBarbadoes Punch\nand the convergent evolution of the\nRattlesnake Fizz\nfrom\nA Taste of Absinthe\n.\nJune:\nEasy to overlook in the 1972 Trader Vic, the\nWhite Witch\nwith chocolate, orange, and funky rum notes made for a great Fizz. The silver and bronze medal were the dark rum and spice\nHorse Tonic\nand Phil Ward's tequila-based Brooklyn, the\nRojo Bianco\n.\nJuly:\n1022 South's modern take on the Grasshopper, namely\nThe Grasshoper Lies Heavy\n, and Martin Cate's pisco and rum Tiki drink,\nLingua Franca\nwere the joint winners for July.\nAugust:\nThe early 20th century sherry, vermouth, Fernet, and Chartreuse\nMeditation\nimpressed me as something early 21th century. For runners up, I picked the tequila and herbal\nUnder the Volcano\nfrom\nBeta Cocktails\nand Joaquin Simo's classically styled aperitif\nFlor de Jerez\n.\nSeptember:\nThe embittered and dry Martinez-like\nMarliave's Cocktail\nfrom\nLouis Mixed Drinks\nfrom 1906 moved me. David Shenaut's quirky\nLearning to Tie\nand the split Old Tom, split grape mezcal drink, Nicholas Jarrett's\nBlack Cat\nscored secondary honors.\nOctober:\nJim Romdall's\nSeersucker Fizz\nsurprised me perhaps due to the Punt e Mes complexity and apricot liqueur notes. Phil Ward's flowery absinthe and tequila\nAmore Morado\nand the 1937\nBluebeard's Passion\nwhich taught me that blue drinks are not necessarily lame received notable mentions.\nNovember:\nChicago's Sable's\nBoard of Directors\nwas a surprisingly good lighter style herbal number. For runners up, I point to the Fernet Apple Jackrabbit, the\nFollow that Black Rabbit\n, and Jason Schiffer's autumnal\nMichigander\n.\nDecember:\nWilliam Schmidt's 19th century Martinez-like\nAngelus\nwhen made with Ransom's Old Tom Gin was exquisite. Both the tropical Manhattan, the\nMartinique\n, and Tim Lacy's beer-lightened Fizz,\nFelonious Monk\nhad good showings as well.\nPersonal Creations:\nLooking back over the recipes I created in my home bar, I narrowed things down to my top 6 favorites (in chronological order). To see the others, click on the \"*original\" tag.\n• The cachaça and Lillet version of the Cold Ruby Punch that appears in Jerry Thomas, the\nCold Emerald Punch\nwas designed for summer drinking.\n• Merging the Bamboo aperitif with the Crusta, the\nBamboo Crusta\nretained both drink styles' charms.\n• With the Fix being one of my favorite old, nearly lost drink styles, the\nBarbados Fix\nwith its Earl Grey tea syrup notes turned out well.\n• With influence from the Nuclear Daiquiri, the\nBikini Atoll\ntakes the Mai Tai to a more intense level.\n• Adding to the Manhattan variations, the\nConey Island\nmakes for a good chocolatey nightcap.\n• Hybridizing the joys of the Negroni with the old school challenge of Leo Engel's Knickebein, the\nKnickroni\nis hard to forget.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGb17tDC3UXXhyphenhyphenzGGYgwB5hKBOjh7aBkpDTYdKEkUjsFhBG64b-HRoff3JmbVgySt1yfej6zVvZY1c21LWRjTYjbTapqEgi0sVFQTGUzGT6O8iReuekr8WAylJIgylX3jBC41k5nZCRY/s320/highlandgames401.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JTMyaP1emgeha3NxU-foyYXCJJ6004nFOFMAwPXWyt10oMWZ_V2Tk7lPZfN8y7Hi5CLOjVrvi-HxY6DRNetAzFmq1OxZuRhqBpAESsmnFPWKjQO-hYy7mDeulZWyjHr0uWyby0wbksnk/s320/nucleardaq586.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG3atGkLMHCH983uBuL5u9A5UfBl6qGarmYpbBl7Ucr7A4muiTxwME6LHjk3vBMRt89iObz_d8nHHD0bMNWdfpYnw10e_7VVLvBcKOB5NG-ruTZDYY3-bw8_aSgh_CGimw04NYb8hLgc/s320/linguafranca767.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSYNM-GFPIAexKww2uuXZg892dZz6KCG3cbYrsWz5ta6YIHxeJwSXZvddTFEjOGFYTSSxhHJ-N8i6vQCPGiMwP5OVjopm_nJXGx_9hUDgs5YiOF0yZR8zz7JAtJCA6wL4YRXlhbNYzcw/s320/marliave310.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMLmO-OY7BfCTPS2b6C-enI-EK3IZ6x3j-BkzMzxtGY3iZV881q9dbPb9QY3nl8WY2dTG_akKcU7_24fRVH-8uuefK9uxn9q4l3Zt4_teG_tWRfCwzw3-8aC5J01TwavHgOt1rlvx_UU/s320/bamboocrusta516.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGb17tDC3UXXhyphenhyphenzGGYgwB5hKBOjh7aBkpDTYdKEkUjsFhBG64b-HRoff3JmbVgySt1yfej6zVvZY1c21LWRjTYjbTapqEgi0sVFQTGUzGT6O8iReuekr8WAylJIgylX3jBC41k5nZCRY/s800/highlandgames401.jpg", "comment_count": 2 }, { "title": "rudderless", "url": "https://cocktailvirgin.blogspot.com/2012/01/rudderless.html", "published": "2012-01-02T18:40:00.004-05:00", "updated": "2017-08-15T17:06:37.911-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "batavia arrack", "becherovka", "bitters (Angostura)", "lemon juice", "pineapple syrup", "wine (red)" ], "ingredients": [ "2 oz Dry Red Wine (Bear Flag)", "3/4 oz Batavia Arrack", "1/2 oz Lemon Juice", "1/2 oz Pineapple Syrup (*)", "1/4 oz Becherovka Liqueur", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into an Old Fashioned glass or small Highball glass filled with ice. Garnish with a long orange twist and freshly grated nutmeg.", "body_text": "2 oz Dry Red Wine (Bear Flag)\n3/4 oz Batavia Arrack\n1/2 oz Lemon Juice\n1/2 oz Pineapple Syrup (*)\n1/4 oz Becherovka Liqueur\n1 dash Angostura Bitters\nShake with ice and strain into an Old Fashioned glass or small Highball glass filled with ice. Garnish with a long orange twist and freshly grated nutmeg.\n(*) In a pinch, a 1:1 syrup of pineapple juice:sugar would do no harm as a substitute here.\nFor Thursday Drink Night on Mixoloseum two weeks ago, the theme was \"w(h)ine.\" The duality of the event title was parsed as creating a recipe using a wine product as an ingredient and naming it after a gripe of some sort. Since I recalled that Batavia Arrack pairs quite well with wine products ranging from port to white wines, I decided to take an old nautical approach to the drink with a Punch or Cooler style. For a thematically appropriate drink name, I dubbed it Rudderless to represent the whine of lacking direction in life. The Rudderless began with an orange, nutmeg, and red wine aroma. On the sip, the citrus and fruity grape notes joined with hints of pineapple. Next, the swallow offered up the Batavia Arrack's funkiness and the wine's tannins, and after a few sips, the Becherovka's clove began to surface on the finish. Indeed, the Batavia Arrack and red wine combination proved to be a solid one. The most amusing comment about the drink came from Dan of the KindredCocktails drink database who declared that the Rudderless was like, \"a tiki Wine Cooler drizzled down a buttered stripper pole\"; I am still pondering that one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfezzV_qfeTxwZaU2MU77A68s1wFOi5cs2ZVscakHq_etHHGwtS_o2RP9GK1ySR4oOni58UhsS6-HbuXSO85pK4iwnEt6t2_rUf78MWyvsLQz2cliZsmj0WwK6UC71PmGRmqQNBVRkRE0/s320/rudderless580.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfezzV_qfeTxwZaU2MU77A68s1wFOi5cs2ZVscakHq_etHHGwtS_o2RP9GK1ySR4oOni58UhsS6-HbuXSO85pK4iwnEt6t2_rUf78MWyvsLQz2cliZsmj0WwK6UC71PmGRmqQNBVRkRE0/s800/rudderless580.JPG", "comment_count": 0 }, { "title": "the swafford", "url": "https://cocktailvirgin.blogspot.com/2012/01/swafford.html", "published": "2012-01-03T17:23:00.003-05:00", "updated": "2017-08-15T17:05:39.792-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Lance Mayhew", "source": "Left Coast Libations", "year": null }, "categories": [ "applejack", "bitters (orange)", "chartreuse (green)", "maraschino", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 oz Laird's Applejack", "1/2 oz Maraska Maraschino Liqueur", "1/2 oz Green Chartreuse", "2 dash Orange Bitters (1 dash Regan's, 1 dash Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Rittenhouse 100 Rye\n1 oz Laird's Applejack\n1/2 oz Maraska Maraschino Liqueur\n1/2 oz Green Chartreuse\n2 dash Orange Bitters (1 dash Regan's, 1 dash Angostura Orange)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Fridays ago for a nightcap, I selected the Swafford from\nLeft Coast Libations\nfor this split base spirit cocktail looked like it could do no wrong. The drink was created by Lance Mayhew, a bartender from Portland, Oregon, in honor of Tom Swafford, a legendary hospitality manager in Oregon. The Swafford began with an orange, herbal, and Maraschino aroma. The sip was a combination of apple and malt notes along with a kirsch sort of flavor from the Maraschino. Next, the swallow began with the rye followed by the Maraschino, and the Green Chartreuse's herbal notes rounded out the drink. Overall, the Swafford came across as a lot more fruity than expected.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoe4LikY0GWN32yWodpu9LIwcMd1WJyXWPDla8cPKuNVxTZ83tgQZnfVBFA_hGVzm4irQ268zUrUVxJcWhRQM6GIHxK5CNcce3oUmjYDwgE99ZxYRKJqo0tBOGMr_arU0mYKMJ7gz4qsE/s320/swafford582.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoe4LikY0GWN32yWodpu9LIwcMd1WJyXWPDla8cPKuNVxTZ83tgQZnfVBFA_hGVzm4irQ268zUrUVxJcWhRQM6GIHxK5CNcce3oUmjYDwgE99ZxYRKJqo0tBOGMr_arU0mYKMJ7gz4qsE/s800/swafford582.JPG", "comment_count": 0 }, { "title": "augusta", "url": "https://cocktailvirgin.blogspot.com/2012/01/augusta.html", "published": "2012-01-03T18:06:00.004-05:00", "updated": "2017-08-15T17:04:19.914-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "creme de cacao", "vermouth (rose)", "whiskey" ], "ingredients": [ "1 1/2 oz George Dickel Whiskey", "1 1/2 oz House Rosé Vermouth (*)", "1/2 oz Crème de Cacao" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz George Dickel Whiskey\n1 1/2 oz House Rosé Vermouth (*)\n1/2 oz Crème de Cacao\nStir with ice and strain into a coupe glass.\n(*) A recipe for this strawberry-infused vermouth can be found\nhere\n. A less labor intensive way would be to infuse 6 sliced strawberries in a 750 mL bottle of commercially available rosé vermouth (such as Cinzano or Martini and Rossi) for several days before filtering. Or downscaling to 1 strawberry per every 4 oz. In the Jackson's recipe, the fortifying brandy is infused with the strawberries (instead of the lower proof end product), so it may take more than the 2 days listed there.\nOn Christmas Eve, Andrea and I made our yearly pilgrimage to Eastern Standard to celebrate the holiday. Many thanks to Kit Paschal, Hugh Fiore, and Naomi Levy for keeping the tradition alive by manning the bar that night. For my first drink, I asked Naomi for the Augusta which sounded rather tempting with its strawberry and chocolate notes over a Dickel Tennessee Whiskey base. While George Dickel is best known for creating the whiskey, the distillery was founded in conjunction with his wife Augusta in 1870. Or according to some historians, they contracted distillers Matthew Sims and McLin Davis that year to start making spirits for them. Regardless of which version is the truth, Augusta Dickel was the company's chief financier and later inherited it after George's demise. In her honor, this drink was created.\nThe Augusta offered a chocolate and strawberry aroma that led into a light fruity grape sip. The whiskey provided much of the swallow's flavor that was softened by the cacao; moreover, the vermouth's botanicals including a distinctive wormwood note finished the drink. I was quite impressed at how the chocolate notes in the liqueur helped to emphasize the berry aspect of their rosé vermouth in the Augusta.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI31zxSciEkM427vAHaPxTkbhb4lh-d86YynVB3AJbE_oB8w1jB9XzD5SjoMe8jWcZgtBH58tI7EmqAhzRTszL0ezeQtP_TVaWN5v_9nNZOlyIvkNcBxAScZ5h0TGPlhgFifBWhyphenhyphen-DLUY/s320/augusta583.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI31zxSciEkM427vAHaPxTkbhb4lh-d86YynVB3AJbE_oB8w1jB9XzD5SjoMe8jWcZgtBH58tI7EmqAhzRTszL0ezeQtP_TVaWN5v_9nNZOlyIvkNcBxAScZ5h0TGPlhgFifBWhyphenhyphen-DLUY/s800/augusta583.JPG", "comment_count": 0 }, { "title": "george washington's eggnog", "url": "https://cocktailvirgin.blogspot.com/2012/01/george-washingtons-eggnog.html", "published": "2012-01-04T16:18:00.003-05:00", "updated": "2017-08-15T17:03:50.023-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "George Washington", "source": "Mount Vernon", "year": null }, "categories": [ "brandy", "cream", "egg", "rum", "sherry", "sugar", "whiskey (Rye)" ], "ingredients": [ "4 oz Cream", "4 oz Milk", "3/4 oz Sugar", "2 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1 oz Rye (Rittenhouse)", "1 oz Jamaican Rum (Smith & Cross)", "1/2 oz Sherry (Lustau East India Solera Sherry)", "2 Eggs" ], "instructions": null, "body_text": "4 oz Cream\n4 oz Milk\n3/4 oz Sugar\n2 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1 oz Rye (Rittenhouse)\n1 oz Jamaican Rum (Smith & Cross)\n1/2 oz Sherry (Lustau East India Solera Sherry)\n2 Eggs\nSeparate the yolks from whites. Add sugar to beaten yolks and mix well. Add dairy then liquor while beating slowly. Beat the egg whites until stiff and slowly fold into the mixture. Let chill for several days (16 hours). I garnished with freshly grated nutmeg. This serves two and is an eight-fold scale down from the original recipe. The recipe was specific for everything but the number of eggs; I went with one egg per serving.\nLast year at Island Creek Oyster Bar, I ordered an Eggnog that was quite delicious. When I asked head bartender Bobby McCoy which recipe he used, he cited that it was based off of George Washington's; however, he was a little light on the specific details. This year, I decided to make my own batch. Since this was George Washington's favorite drinks for celebrating Christmas at Mount Vernon, I mixed a batch for Christmas morning to have with cherry scones. I cannot tell a lie -- this Nog recipe was worth the effort.\nThe nutmeg garnish I added to the recipe contributed greatly to the aroma. The creamy richness of the sip showcased light grape, caramel, and vanilla notes. On the swallow, the sherry, rye, and Smith & Cross Rum stood out; the brandy was not as discernible but probably donated a smoothness to the finish. Andrea rather enjoyed the Eggnog for it was not super heavy perhaps from the lightness of the beaten egg white.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRoVdyQxiRRTfhMH2vaqAsLUCQc9MlaCHydo56OowDiSaD5dNuuCIzQ7Ey9EpciDB12dxH4oO7YiLRumFAY99_5FtXMIUidR3NhJ5n_CAWbJ0b1m9G4zwWx7lhxCRTHq0pXbfPHapOec/s320/geowashnog587.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRoVdyQxiRRTfhMH2vaqAsLUCQc9MlaCHydo56OowDiSaD5dNuuCIzQ7Ey9EpciDB12dxH4oO7YiLRumFAY99_5FtXMIUidR3NhJ5n_CAWbJ0b1m9G4zwWx7lhxCRTHq0pXbfPHapOec/s800/geowashnog587.JPG", "comment_count": 5 }, { "title": "black market", "url": "https://cocktailvirgin.blogspot.com/2012/01/black-market.html", "published": "2012-01-04T17:15:00.004-05:00", "updated": "2017-08-15T17:02:54.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "gin", "lemon juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Death's Door Gin", "3/4 oz Dolin Sweet Vermouth", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Black Tea Bitters (*)" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 1/2 oz Death's Door Gin\n3/4 oz Dolin Sweet Vermouth\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Black Tea Bitters (*)\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist.\n(*) Lapsang souchong and black tea infused in rye whiskey, mixed with a 10x strength hot water tea steep, and flavored with a honey-lemon peel syrup.\nTwo Mondays ago, Andrea and I paid another visit to Deep Ellum when Max Toste was bartending. For my first drink, I asked for the Black Market which reminded me on paper of other sweet vermouth-citrus Sours like the\nFig Leaf\n. The drink's lemon twist contributed greatly to the Black Market's aroma. The sip proffered a candied lemon flavor that was perhaps an interaction of the lemon with the sweet vermouth. The swallow then presented the gin with a tannin and smoky finish from the tea bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtCfid9wSy0_e_CUFB4MXX10jn-Jr177Ugw5A5JhcaQZTLSVHSVaWu-JithSz2EhF3J2e5OtS7Gx9HW6pPMAZ8b_0uBIKCac_5ZETj_XsynIXvvws5y_Q1BdG1RsIzd-Z-UUBd8Ub224/s320/blackmarket588.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtCfid9wSy0_e_CUFB4MXX10jn-Jr177Ugw5A5JhcaQZTLSVHSVaWu-JithSz2EhF3J2e5OtS7Gx9HW6pPMAZ8b_0uBIKCac_5ZETj_XsynIXvvws5y_Q1BdG1RsIzd-Z-UUBd8Ub224/s800/blackmarket588.JPG", "comment_count": 3 }, { "title": "daffodil", "url": "https://cocktailvirgin.blogspot.com/2012/01/daffodil.html", "published": "2012-01-05T17:34:00.003-05:00", "updated": "2017-08-15T17:02:18.455-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "chartreuse (yellow)", "creme de violette", "egg white", "gin", "sherry" ], "ingredients": [ "2/3 Gin (1 1/2 oz Beefeater)", "2 dash Crème Yvette (1/4 oz)", "1 dash Yellow Chartreuse (1/8 oz)", "2 dash Sherry (1/2 oz Lustau Dry Oloroso)", "1 dash Picon (1/8 oz Amer Picon)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass.", "body_text": "2/3 Gin (1 1/2 oz Beefeater)\n2 dash Crème Yvette (1/4 oz)\n1 dash Yellow Chartreuse (1/8 oz)\n2 dash Sherry (1/2 oz Lustau Dry Oloroso)\n1 dash Picon (1/8 oz Amer Picon)\n1 Egg White\nShake once without ice and once with ice. Strain into a cocktail glass.\nTwo Tuesdays ago, I was in the mood for a nightcap and began turning through the pages of\nPioneers of Mixing at Elite Bars: 1903-1933\n. One of the drinks in the gin section caught my eye for it balanced a trio of floral, herbal, and bitter liqueurs against the dryness of gin and sherry. Technically, a sweeter sherry could be used, but I opted for a dry oloroso to cut back on the liqueurs' sugars.\nThe Daffodil greeted me with a sherry and berry aroma that was later joined by Crème Yvette's floral notes. The sip was creamy with darker notes from the Picon's orange and the Yvette's berry; part of the way in, the sherry's grape appeared to bolster the sip. The gin, violet flavors, and sherry's nuttiness rounded out the swallow that ended dry and clean save for a lingering juniper note at the end. Overall, the Daffodil had a very fancy feel to it akin to some of the drinks in\nThe Flowing Bowl\n(although without the floral aspect here being Crème de Rose).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJRCgOWjqx1yduuXT5Bs2TBLMtpF4eFwF089klV5a-9D3WveIG-QR0dc8k-9ESlV_EGCvHKGgyQzzxAfVHFShdiFV-hwEqGoBA9Rb5M47_GUqegrQmXD245KYc78mH6jwzE8haoeG-mk/s320/daffodil590.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJRCgOWjqx1yduuXT5Bs2TBLMtpF4eFwF089klV5a-9D3WveIG-QR0dc8k-9ESlV_EGCvHKGgyQzzxAfVHFShdiFV-hwEqGoBA9Rb5M47_GUqegrQmXD245KYc78mH6jwzE8haoeG-mk/s800/daffodil590.JPG", "comment_count": 0 }, { "title": "the wilhelm scream", "url": "https://cocktailvirgin.blogspot.com/2012/01/wilhelm-scream.html", "published": "2012-01-05T18:31:00.003-05:00", "updated": "2017-08-15T16:56:11.018-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "chartreuse (yellow)", "mezcal", "rum", "scotch" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz La Favorite Amber Rhum Agricole", "1/2 oz Caol Ila 10 Year Scotch", "1/2 oz Yellow Chartreuse", "1 squeeze Lemon Peel" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Twist another piece of lemon peel over the top and discard.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz La Favorite Amber Rhum Agricole\n1/2 oz Caol Ila 10 Year Scotch\n1/2 oz Yellow Chartreuse\n1 squeeze Lemon Peel\nStir with ice and strain into a rocks glass with a large ice cube. Twist another piece of lemon peel over the top and discard.\nWednesday last week, Andrea and I stopped by Craigie on Main for cocktails. When I asked bartender John Mayer what drinks he had been working on, he asked if I liked smoky and explained that this was not his standard as he prefers to be more subdued with the smoke notes. While Del Maguey Mezcal Vida is not one of John's favorite mezcals, he needed it to match the name of the drink, the Wilhelm Scream. The Wilhelm Scream is a stock film and television sound effect that was first used in 1951 when a character was bitten by an alligator and gained its name in a 1953 movie after a Private Wilhelm who gets shot in the leg with an arrow. Relating to John's interest in Westerns and\ngun fights\n, the scream was often used when someone is high up on a roof, gets shot, and screams as he falls. Indeed, the scream is frequently used when someone is shot, falls off a horse or from a great height, or is toss in an explosion. Moreover, it has appeared in every Star Wars and Indiana Jones movie, and there are compilations on Youtube of many of them in rapid succession. With the ingredients list and the name, there was no way I could turn down this drink.\nThe Wilhelm Scream greeted my nose with a bright lemon and smoke aroma; Andrea commented that drink reminded her of smoke and leather. The sip contained malt and light herbal notes, and the beginning of the swallow presented the smoky mezcal and Scotch flavors. Next, the mezcal's agave and the rhum agricole's funky grass notes mingled and were chased by lingering smoke and botanical notes on the finish. As the ice melted, the rum became more prominent and the drink became more grassy on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIQTk_SdJL3pcPZwa6hK5Kvz8y7PaKB6uaQOR2lzx1sz8WqLJJghY6Hqh_4bFBQcjfxBGaS0gqXzq7RgftbGavbSEm2pZMok3oDhDVA7PCOjk_mZmRKHi1hx-PEKJQdHYC6HfDcawAsY/s320/wilhelmscream591.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIQTk_SdJL3pcPZwa6hK5Kvz8y7PaKB6uaQOR2lzx1sz8WqLJJghY6Hqh_4bFBQcjfxBGaS0gqXzq7RgftbGavbSEm2pZMok3oDhDVA7PCOjk_mZmRKHi1hx-PEKJQdHYC6HfDcawAsY/s800/wilhelmscream591.JPG", "comment_count": 0 }, { "title": "atwood grove", "url": "https://cocktailvirgin.blogspot.com/2012/01/atwood-grove.html", "published": "2012-01-06T18:02:00.004-05:00", "updated": "2017-08-15T16:55:36.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": "hot", "glassware": null, "technique": "build", "attribution": { "creator": "John Mayer", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "*hot", "bitters (aromatic)", "pimento dram", "pimm's no. 1", "tequila" ], "ingredients": [ "1 1/4 Milagro Silver Tequila", "1 oz Pimm's No. 1", "1/2 oz Spiced Grapefruit Cordial (*)", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Build in a hot drink glass and fill with boiling water. Garnish with a quarter wheel of a pink grapefruit.", "body_text": "1 1/4 Milagro Silver Tequila\n1 oz Pimm's No. 1\n1/2 oz Spiced Grapefruit Cordial (*)\n1 dash Jerry Thomas Decanter Bitters\nBuild in a hot drink glass and fill with boiling water. Garnish with a quarter wheel of a pink grapefruit.\n(*) Grapefruit peels steeped in simple syrup. Allspice Dram and Fee's Whiskey Barrel Bitters were added.\nFor my second drink at Craigie on Main, I asked John Mayer for the Atwood Grove that recently appeared on their drink menu. The libation was named after one of the largest grapefruit groves in the world where the first pink grapefruit was discovered in 1906. Given John's proclivity for serving drinks with a nod to Texas culture and given the long history of grapefruit production there, I was somewhat surprised to learn that the grove was actually in Florida. I do regret having this hot drink second for it would have been a great way to warm up after walking in the cold.\nThe Atwood Grove presented a steamy fruit aroma from the Pimm's and grapefruit with a hint of tequila coming through. The sip offered light grapefruit, Pimm's, and cinnamon flavors, and the swallow presented the tequila and spice. Interestingly, with the dilution from the larger than average amount of hot water, the drink came across more like a fruity herbal tea than a potent Hot Toddy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XJjupXcE3GGBrBkd-dI1nXffPmCaY3pWlJjYiP8GPKbEEVIRJ6hBD7JUAtCML_Qy1PzVogDtcx0ny0dEbMTQMlCXuA-QnhZUPXzcMVPD67R81YKZwRzWjqX5Og_gOgqjtlzPWVtIJsc/s320/atwoodgrove593.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XJjupXcE3GGBrBkd-dI1nXffPmCaY3pWlJjYiP8GPKbEEVIRJ6hBD7JUAtCML_Qy1PzVogDtcx0ny0dEbMTQMlCXuA-QnhZUPXzcMVPD67R81YKZwRzWjqX5Og_gOgqjtlzPWVtIJsc/s800/atwoodgrove593.JPG", "comment_count": 0 }, { "title": "model t", "url": "https://cocktailvirgin.blogspot.com/2012/01/model-t.html", "published": "2012-01-06T18:54:00.005-05:00", "updated": "2017-08-14T10:48:09.685-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "chartreuse (yellow)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Jim Beam Black Bourbon", "3/4 oz Carpano Antica Sweet Vermouth", "1/2 oz Yellow Chartreuse" ], "instructions": "Stir with ice and strain into a cocktail glass spritzed twice with a clove-infused rum. Garnish with a clove-infused cherry and an addition spritz of clove-infused rum.", "body_text": "1 3/4 oz Jim Beam Black Bourbon\n3/4 oz Carpano Antica Sweet Vermouth\n1/2 oz Yellow Chartreuse\nStir with ice and strain into a cocktail glass spritzed twice with a clove-infused rum. Garnish with a clove-infused cherry and an addition spritz of clove-infused rum.\nLast Friday afternoon, I got home early so I decided to visit Backbar shortly after it opened up. The drink that called out to me was their signature Manhattan variation, the Model T. The name pays tribute to the bar's location that was built in 1921 as the area's first Ford dealership, and the staff will proudly point to the filled in oil trough in the floor as one of the vestiges of the former inhabitants.\nThe clove essence contributed greatly to the drink's aroma as well as in the taste. In the sip besides the clove were malt and grape notes, and the swallow contained whiskey and herbal notes as well as a continuance of the clove. This spice note took the Model T in a very different direction from the\nGreen Point\ndespite having a rather comparable recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja738SGlGyovyYQRzscWMyKx2ZPakd6KCGU_j42OBdtNikXJDmyeFFJg7CqAsOp4sYhirQQFN98B-nLoik7K666mLk3iaCzuci2Cne4XZTX1f3l5KwgM41FKXyFUpdwSX0mXCVSSxWLlo/s320/modelt596.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja738SGlGyovyYQRzscWMyKx2ZPakd6KCGU_j42OBdtNikXJDmyeFFJg7CqAsOp4sYhirQQFN98B-nLoik7K666mLk3iaCzuci2Cne4XZTX1f3l5KwgM41FKXyFUpdwSX0mXCVSSxWLlo/s800/modelt596.JPG", "comment_count": 2 }, { "title": "streets of gettysburg", "url": "https://cocktailvirgin.blogspot.com/2012/01/streets-of-gettysburg.html", "published": "2012-01-09T15:53:00.004-05:00", "updated": "2017-08-14T10:47:30.589-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "benedictine", "bitters (Angostura)", "kahlua", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Lustau Dry Amontillado Sherry", "1 oz Rittenhouse 100 Rye", "1/2 oz Benedictine", "1/4 oz Galliano Ristretto", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "1 1/4 oz Lustau Dry Amontillado Sherry\n1 oz Rittenhouse 100 Rye\n1/2 oz Benedictine\n1/4 oz Galliano Ristretto\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nAfter Backbar, I made my over to Central Square where I was meeting Andrea for dinner later on in the evening. In the meantime, I stopped in at Brick and Mortar and I found a seat in front of bartender Evan Harrison. For a first drink, I asked for the Streets of Gettysburg; when I inquired about the name, owner Patrick Sullivan had apparently spotted it as the caption to a friend's photo on Facebook, and bartender Misty Kalkofen grabbed it from the drink name notebook for her creation.\nThe Streets of Gettysburg's aroma began with orange notes from the twist and coffee ones from the Ristretto liqueur; later, the sherry notes stepped forward in the nose. The sherry's grape combined with the rye's grain notes on the sip, and the swallow offered the amontillado's nuttiness, the dark roast of the coffee liqueur, and the herbal spice of the Benedictine and Angostura. Indeed, the trio of sherry, Benedictine, and Ristretto worked well here as they did in Eric Alperin's tequila-based\nBebida de Puebla\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTP2b1QSUKJAlDKOdwExyB4IFfUhQVv7OZLG3i0TKxDV5gmJwp-3WS9QucGwE6QMNcda2u655pFzJ2uhvCPNJhA52BTyeTM5Pbh_IpAODtA49t0LXbBDojUDsdMLy1qGG4IchYczNa4c/s320/streetsgetty597.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTP2b1QSUKJAlDKOdwExyB4IFfUhQVv7OZLG3i0TKxDV5gmJwp-3WS9QucGwE6QMNcda2u655pFzJ2uhvCPNJhA52BTyeTM5Pbh_IpAODtA49t0LXbBDojUDsdMLy1qGG4IchYczNa4c/s800/streetsgetty597.JPG", "comment_count": 0 }, { "title": "low rider", "url": "https://cocktailvirgin.blogspot.com/2012/01/low-rider.html", "published": "2012-01-09T16:41:00.004-05:00", "updated": "2017-08-14T10:46:33.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Crystal", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "bitters (Angostura)", "creme de cacao", "tequila" ], "ingredients": [ "2 oz Siembra Azul Blanco Tequila", "1/2 oz Zucca Rabarbaro Amaro", "1/2 oz Dark Créme de Cacao", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Siembra Azul Blanco Tequila\n1/2 oz Zucca Rabarbaro Amaro\n1/2 oz Dark Créme de Cacao\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass.\nFor my next drink at Brick and Mortar, I asked bartender Crystal for the Low Rider. The drink's aroma presented agave notes with darker ones from the Zucca. The sip had a spicy caramel richness to it that led into a chocolate and agave swallow that gained complexity from the Zucca and Angostura's bitter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZq_q1xeqf8iv6Yp6hjV1kqLvDgf17u55Tbd3Vh8xobl_-fosWCepV62Ws2GbTzjTl_6RpgGDXtGFUU7kSnN5tId94F2AFQc-zrtat0mB4Iely3FVXBYIsgyXiaN6C89sFmiSSq5ipTM/s320/lowrider598.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZq_q1xeqf8iv6Yp6hjV1kqLvDgf17u55Tbd3Vh8xobl_-fosWCepV62Ws2GbTzjTl_6RpgGDXtGFUU7kSnN5tId94F2AFQc-zrtat0mB4Iely3FVXBYIsgyXiaN6C89sFmiSSq5ipTM/s800/lowrider598.JPG", "comment_count": 1 }, { "title": "bittered old coot", "url": "https://cocktailvirgin.blogspot.com/2012/01/bittered-old-coot.html", "published": "2012-01-10T18:31:00.004-05:00", "updated": "2017-08-14T10:45:44.971-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Derek Coffelt", "source": "Imbibe magazine", "year": 2011 }, "categories": [ "bitters (aromatic)", "drambuie", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Sazerac 6)", "3/4 oz Drambuie", "3/4 oz Fernet Branca", "3 dash Fee's Whiskey Barrel Bitters (or other aromatic bitters)" ], "instructions": "Build in an Old Fashioned glass with a large ice cube and stir until well chilled.", "body_text": "1 1/4 oz Rye Whiskey (Sazerac 6)\n3/4 oz Drambuie\n3/4 oz Fernet Branca\n3 dash Fee's Whiskey Barrel Bitters (or other aromatic bitters)\nBuild in an Old Fashioned glass with a large ice cube and stir until well chilled.\nFor a New Year's Eve cocktail before we left to go to a party, I selected a drink from the most recent issue of\nImbibe\nmagazine that had just arrived. The one that seemed like the perfect way to send 2011 out was Derek Coffelt's Bitter Old Coot. While many of the drinks at Justus Drugstore in Missouri are made with house infusions, this one uses only standard, off the shelf ingredients. One of the other reasons that the recipe called out to me was that it made good use of the strange 1-1/4 over 3/4 oz jigger that I was sent for taking BarSmarts; moreover, the topic of 1-1/4 oz pours being stylishly done with a set of 3/4 and 1/2 oz jiggers by one bartender to the lament of his fellow bartenders (since house recipes began having this odd 1-1/4 measurement) was fresh in my head.\nThe Bitter Old Coot greeted our noses with a Fernet aroma coupled by Drambuie to me and caramel notes to Andrea. The sip was honey and malt notes, and the swallow had an herbal focus of Fernet and the Drambuie's heather. Overall, it was like an intense\nToronto\nwith honey flavors from the Drambuie instead of less notable ones from a sugar cube. Lastly, the drink we later ushered 2012 in with once we got home was the Ramos Gin Fizz to counter this bitter year ender.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglR7howFO7-5RWdnXv_h0jxIDzUQnG4N3Ff8hWZUWHwLhabdDDyQYWeglag1I15btVNZmCjN5L9glVx8lsWmpYLHzGy3TbGB8x04hq2kc3IRBs6K5xn_wf5rxC5dVMTWImN3bkJ4XVpnA/s320/bitteroldcoot599.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglR7howFO7-5RWdnXv_h0jxIDzUQnG4N3Ff8hWZUWHwLhabdDDyQYWeglag1I15btVNZmCjN5L9glVx8lsWmpYLHzGy3TbGB8x04hq2kc3IRBs6K5xn_wf5rxC5dVMTWImN3bkJ4XVpnA/s800/bitteroldcoot599.JPG", "comment_count": 2 }, { "title": "thompson schneider", "url": "https://cocktailvirgin.blogspot.com/2012/01/thompson-schneider.html", "published": "2012-01-10T19:04:00.004-05:00", "updated": "2017-08-14T10:44:43.033-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Chad Arnholt", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "absinthe", "ginger beer", "lillet", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cocchi Americano", "1 1/2 oz Cocchi Vermouth di Torino" ], "instructions": "Build on ice in a rocks glass and stir. Top with less than 1 oz of ginger beer and float a dash of absinthe (Kübler?) on top. Add a straw.", "body_text": "1 1/2 oz Cocchi Americano\n1 1/2 oz Cocchi Vermouth di Torino\nBuild on ice in a rocks glass and stir. Top with less than 1 oz of ginger beer and float a dash of absinthe (Kübler?) on top. Add a straw.\nOn New Years Day, we made our way over to the Citizen Public House in Boston, one of the handful of places that were thankfully serving on this day of rest. For an opener, I asked bartender Jess Li for the Thompson Schneider as it seemed like a delightful twist on the\nHalf Sinner, Half Saint\n, one of my favorite aperitifs. When I asked Jess who Thompson Schneider was, she explained that it was not a person but two people. Bartender Chad Arnholt named the drink after his two roommates, Will Thompson of Drink and Jack Thompson (not a bar or restaurant worker). Strangely, Will showed up as I was drinking this, and while he was aware of the libation on the menu, he had never tried one before.\nThe Thompson Schneider began with an absinthe aroma; while the small bottle with the absinthe was unlabeled, its aroma and flavor did remind me of Kübler. Next, the carbonated sip contained citrus-grape notes, and the swallow presented the ginger balanced by red wine flavors. Later as the absinthe halo integrated into the drink, anise notes began to populate the swallow as well. My only complaint was that I was hoping for a greater absinthe amount in the drink similar to what I am used to in my Half Sinner, Half Saint experiences.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOh_hVK53iQV9tREZI-dPdtVlTpgK-ql8oLPhrzQNwesEKL69N8159Xn0Td1_ncJy9to4gEGr2Wsqgb8oF1Gx_8HaLLD126XawyNTvLPtsuywEUvLpaJUi-3WQPPHUfN5l940j-RqFwiE/s320/thompson600.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOh_hVK53iQV9tREZI-dPdtVlTpgK-ql8oLPhrzQNwesEKL69N8159Xn0Td1_ncJy9to4gEGr2Wsqgb8oF1Gx_8HaLLD126XawyNTvLPtsuywEUvLpaJUi-3WQPPHUfN5l940j-RqFwiE/s800/thompson600.JPG", "comment_count": 0 }, { "title": "the burlington", "url": "https://cocktailvirgin.blogspot.com/2012/01/burlington.html", "published": "2012-01-11T15:20:00.003-05:00", "updated": "2017-08-14T10:43:35.601-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jess Li", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "maple syrup", "punt e mes", "simple syrup (other)", "whiskey (Rye)" ], "ingredients": [ "2 1/2 oz Old Overholt Rye Whiskey", "3/4 oz Punt e Mes", "1/2 oz Smoked Maple Syrup (*)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 1/2 oz Old Overholt Rye Whiskey\n3/4 oz Punt e Mes\n1/2 oz Smoked Maple Syrup (*)\nStir with ice and strain into a rocks glass.\n(*) 2 parts smoked salt simple syrup to 1 part maple syrup. Smoked salt simple syrup has 5 tsp of smoked salt per quart (~1 tsp per 6 oz simple syrup).\nFor my second drink at the Citizen Public House, I asked bartender Jess Li for the Burlington. When I inquired about the syrup, Jess flagged down bartender Chad Arnholt. Besides providing the recipe for the syrup, Chad gave a few details about the smoked sea salt he used. Chad prefers an imported sea salt that appears rather tacky and moist instead of dry crystals; in addition to the smoke notes, it also imparts flint and iodine flavors.\nThe Burlington provided a smoke and rye aroma that came across in a Famous Grouse Scotch-like way, and the sip was full of grape and malt notes that yielded hints of salinity at times. Next, the swallow offered maple, whiskey, Punt e Mes' bitter, and light smoke notes; moreover, the drink was neither overly maple or smoke flavored. The salt functioned quite well to combat the drink's sweetness along with the Punt e Mes' bitterness; in addition, the salt seemed to function well to cut the drink's finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjie8Y0apS1bBqr1BpxrAl5STDNva2u_5lB_5JMmsM3JD6i3MjLPfimUi5lQe0zMHlhi3nxMLW1NxegpWD6b1le_I4aRC5yS90NbN6Xw_93ifS21q5DLJgmxlTN-LyI3rXMljfsTRYuzpE/s320/burlington602.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjie8Y0apS1bBqr1BpxrAl5STDNva2u_5lB_5JMmsM3JD6i3MjLPfimUi5lQe0zMHlhi3nxMLW1NxegpWD6b1le_I4aRC5yS90NbN6Xw_93ifS21q5DLJgmxlTN-LyI3rXMljfsTRYuzpE/s800/burlington602.JPG", "comment_count": 3 }, { "title": "madrid", "url": "https://cocktailvirgin.blogspot.com/2012/01/madrid.html", "published": "2012-01-11T16:43:00.003-05:00", "updated": "2017-08-14T10:41:40.365-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "bitters (orange)", "bitters (other)", "falernum", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Diabolique Bourbon Infusion", "3/4 oz Fino Sherry", "1/4 oz Velvet Falernum" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist and one scant dash each of Orange, Angostura, and Falernum Bitters.", "body_text": "2 oz Diabolique Bourbon Infusion\n3/4 oz Fino Sherry\n1/4 oz Velvet Falernum\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist and one scant dash each of Orange, Angostura, and Falernum Bitters.\nTwo Mondays ago, Andrea and I ventured over to the South End to get dinner at Estragon. For a first drink, bartender Sahil Mehta suggested his Spanish-influenced Manhattan variation. Since Estragon only has a cordial license, Sahil made use of the locally infused Diabolique Bourbon which is a sweetened spirit flavored with figs, cinnamon, and vanilla bean. Sahil mentioned that with a regular, drier Bourbon, the sweetness level of the other ingredients would need to be adjusted.\nThe Madrid's nose showcased lemon oils, orange notes, and spice. The spice continued on into the sip where it interacted with the sherry's light grape and the Diabolique's malt notes. The Bourbon, sherry, and clove flavors then wrapped up the profile on the swallow. Indeed, I was impressed at how the fino sherry gave the Madrid a cleanness to the sip and swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvqfGQFHo0iHp6Y6XrlmdBI3bkUMKC3JySjZo8x9JPKfokzCta9usejk45Kqt_8FxBAC6teL4X3D4Zjg-KQCOto9ptJX2tyMPV-driTVdbYWR2Sicl_7jbliUBCyVuajUnd9NY2SqZ4U/s320/madrid603.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvqfGQFHo0iHp6Y6XrlmdBI3bkUMKC3JySjZo8x9JPKfokzCta9usejk45Kqt_8FxBAC6teL4X3D4Zjg-KQCOto9ptJX2tyMPV-driTVdbYWR2Sicl_7jbliUBCyVuajUnd9NY2SqZ4U/s800/madrid603.JPG", "comment_count": 0 }, { "title": "little devil", "url": "https://cocktailvirgin.blogspot.com/2012/01/little-devil.html", "published": "2012-01-12T16:33:00.003-05:00", "updated": "2017-08-14T10:40:44.620-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "United Kingdom Bartenders Guild's Approved Cocktails", "year": null }, "categories": [ "cointreau", "gin", "lemon juice", "orange juice", "rum", "swedish punsch" ], "ingredients": [ "1/6 Orange Juice (1/2 oz)", "1/6 Lemon Juice (1/2 oz)", "1/6 Cointreau (1/2 oz)", "1/6 Bacardi Rum (1/2 oz Atlantico Platino)", "1/6 oz Dry Gin (1/2 oz Death's Door)", "1/6 oz Caloric Punch (1/2 oz homemade Swedish Punsch)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/6 Orange Juice (1/2 oz)\n1/6 Lemon Juice (1/2 oz)\n1/6 Cointreau (1/2 oz)\n1/6 Bacardi Rum (1/2 oz Atlantico Platino)\n1/6 oz Dry Gin (1/2 oz Death's Door)\n1/6 oz Caloric Punch (1/2 oz homemade Swedish Punsch)\nShake with ice and strain into a cocktail glass.\nFor a nightcap two Monday's ago, I decided to make the Little Devil that I spotted in the United Kingdom Bartenders Guild's\nApproved Cocktails\nbook. Its quirky 3 spirit Daisy structure got the better of my curiosity. The Little Devil began with an orange, gin, and rum aroma that led into a slightly crisp orange sip. What started slightly sweet on the sip ended drier with rum, lemon peel, tea tannin, spice, and gin notes on the swallow. The Punsch helped to tie together the disparate gin and rum components; while the two spirits worked well in the\nFog Cutter\n, my choice of Death's Door, an unusual and strongly flavored gin, might not have been the best option here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvyykH3cr-w3atutQWc8V0PJtELC5GwG3Jk7lG0Hh4JFIrYiRsH1ZrWUfkrUdOn2mWXLr-n3nuR7SWIBHkESdHSsb1erYag7irojRmFeWZGmIfvJ6uY8I0dA5OF9Wt20EFiFCipQGwew/s320/littledevil605.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvyykH3cr-w3atutQWc8V0PJtELC5GwG3Jk7lG0Hh4JFIrYiRsH1ZrWUfkrUdOn2mWXLr-n3nuR7SWIBHkESdHSsb1erYag7irojRmFeWZGmIfvJ6uY8I0dA5OF9Wt20EFiFCipQGwew/s800/littledevil605.JPG", "comment_count": 0 }, { "title": "union cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/01/union-cocktail.html", "published": "2012-01-12T17:06:00.005-05:00", "updated": "2017-08-14T10:40:02.901-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brother Cleve", "source": "Nibble", "year": null }, "categories": [ "#independent", "amaro", "bitters (Angostura)", "bitters (orange)", "madeira", "whiskey" ], "ingredients": [ "2 oz Michael Collins Irish Whiskey", "1 oz Blandy's Rainwater Madeira", "1/2 oz Meletti Amaro", "1 dash Regan's Orange Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "2 oz Michael Collins Irish Whiskey\n1 oz Blandy's Rainwater Madeira\n1/2 oz Meletti Amaro\n1 dash Regan's Orange Bitters\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe. Garnish with an orange twist.\nTuesday last week, we were in Union Square, Somerville, for dinner and we decided to stop into the Independent for a drink. There, the menu item that grabbed my attention was a recipe created by Brother Cleve for the Somerville Arts Council's new book,\nNibble\n. Brother Cleve described the concept behind the drink in a comment, \"The\nNibble\nbook features recipes of the various ethnic groups of Somerville. I created the Union cocktail to honor Somerville's early immigrants: the Irish, Portuguese, and Italians. That was the idea behind mixing whiskey, Madeira, and amaro. As for the bitters... hey, I like bitters, ok!\"\nThe Union Cocktail greeted me with an orange oil aroma. The sweet grape and malt sip gained caramel notes from the Meletti over time. Next, the swallow began with the Irish Whiskey and finished with the Madeira, the richness and herbal complexity of the amaro, and orange notes; over successive swallows, the Angostura spice notes crept into the picture as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslU8TJu1u7E_YoJjn6v-pvSmK-PKJQP5XekKcJbnzTTf9iq3ca6zRIID0mai_PRJ4JViFn8BW0FL8nEPvlbP9pxu5lCqnL9x88k4XJf46l8qKZTACXdtC-Ddgrq_vOUlJ9fx2HhV_l6U/s320/union606.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslU8TJu1u7E_YoJjn6v-pvSmK-PKJQP5XekKcJbnzTTf9iq3ca6zRIID0mai_PRJ4JViFn8BW0FL8nEPvlbP9pxu5lCqnL9x88k4XJf46l8qKZTACXdtC-Ddgrq_vOUlJ9fx2HhV_l6U/s800/union606.JPG", "comment_count": 2 }, { "title": "libbey cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/01/libbey-cocktail.html", "published": "2012-01-13T15:50:00.003-05:00", "updated": "2017-08-14T10:39:13.665-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Louis' Mixed Drinks", "year": 1906 }, "categories": [ "bitters (orange)", "brandy", "raspberry syrup", "vermouth (dry)" ], "ingredients": [ "2 dash Raspberry Syrup (1/4 oz)", "1 dash Orange Bitters (Regan's)", "1 liqueur glass Dry Vermouth (1 oz Noilly Prat)", "2 liqueur glass Brandy (2 oz Courvoisier VS)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2 dash Raspberry Syrup (1/4 oz)\n1 dash Orange Bitters (Regan's)\n1 liqueur glass Dry Vermouth (1 oz Noilly Prat)\n2 liqueur glass Brandy (2 oz Courvoisier VS)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nFor a nightcap two Tuesdays ago, I decided to make the Libbey Cocktail in\nLouis' Mixed Drinks\nfrom 1906. What seemed at first like a very simple cocktail turned out to be a quite enjoyable and elegant number. The Libbey began with orange and brandy notes that led into a dry sip that contained a light degree of fruit or berry flavors. The swallow then proffered the Cognac along with raspberry and orange notes. I was impressed at how the dry vermouth worked with the syrup to create some tangy berry notes at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3gYbGLemPMmKdqsEV37jIW5vAOfm8uKVqtN-TtEzhAtpxjyMFZsKTuf2Z2dGW5SDCvu8dc8RTmFSfrhjbMsuT67TyM7tN1gZ9d-MMbqZ_WHZSX0drRqA9YwenLZnIUJc3atg_j2RucU/s320/libbey607.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3gYbGLemPMmKdqsEV37jIW5vAOfm8uKVqtN-TtEzhAtpxjyMFZsKTuf2Z2dGW5SDCvu8dc8RTmFSfrhjbMsuT67TyM7tN1gZ9d-MMbqZ_WHZSX0drRqA9YwenLZnIUJc3atg_j2RucU/s800/libbey607.JPG", "comment_count": 0 }, { "title": "assembly cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/01/assembly-cocktail.html", "published": "2012-01-13T16:20:00.003-05:00", "updated": "2017-08-14T10:38:29.492-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "cognac", "drambuie", "honey", "lemon juice", "sherry" ], "ingredients": [ "3/4 oz Pierre Ferrand Ambre Cognac", "3/4 oz Grant \"La Garrocha\" Amontillado Sherry", "3/4 oz Drambuie", "3/4 oz Lemon Juice", "1/2 barspoon Honey Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "3/4 oz Pierre Ferrand Ambre Cognac\n3/4 oz Grant \"La Garrocha\" Amontillado Sherry\n3/4 oz Drambuie\n3/4 oz Lemon Juice\n1/2 barspoon Honey Syrup\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nThursday last week, I found my way over to Bergamot where bartenders Paul Manzelli and Kai Gagnon were working. After requesting the Assembly Cocktail on the menu, I asked Kai if the drink was in reference to a Somerville landmark, namely Assembly Square, akin to their\nBeacon Fix\n. While Paul was amused by that suggestion and expressed a fondness for what the Assembly Square Mall used to be, Kai commented that it was merely an assembly of three different nations' spirits.\nThe Assembly Cocktail greeted my nose with lemon juice, orange oil, and sherry notes. The lemon and honey sip contained some of the sherry's grape flavors. The sherry shone through more on the swallow where it joined the Cognac and Drambuie's Scotch notes on the rather smooth finish. Overall, the Assembly Cocktail reminded me of a remixed\nHoop La\nalbeit with less citrus and more delightful honey, whisky, and nutty grape notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcqlzFdkWZkWbru71C2PCa6nyncXkUWrxZEorp-ZC0BNj95bQEPFEaggb3tv4t7tT_WOtkuMcTJzFUevrenndWBBCruTmbJk0GktyUDfftY2cp0BaWXgmrTzIo8h35rW82J-Q3F_N7C0/s320/assembly609.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcqlzFdkWZkWbru71C2PCa6nyncXkUWrxZEorp-ZC0BNj95bQEPFEaggb3tv4t7tT_WOtkuMcTJzFUevrenndWBBCruTmbJk0GktyUDfftY2cp0BaWXgmrTzIo8h35rW82J-Q3F_N7C0/s800/assembly609.JPG", "comment_count": 0 }, { "title": "a few of my favorite things", "url": "https://cocktailvirgin.blogspot.com/2012/01/few-of-my-favorite-things.html", "published": "2012-01-15T16:08:00.003-05:00", "updated": "2017-08-14T10:37:38.885-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "aperol", "bitters (orange)", "chinato", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1/2 oz Vergano Americano Chinato", "1/2 oz Cynar", "1/2 oz Aperol", "1 dash Bitter Truth Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1/2 oz Vergano Americano Chinato\n1/2 oz Cynar\n1/2 oz Aperol\n1 dash Bitter Truth Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nFor a second cocktail at Bergamot, bartender Paul Manzelli made me A Few of My Favorite Things. With the name based off of a song from\nThe Sound of Music\n, there were none of the things Mary Martin or Julie Andrews loved. Luckily, Paul's favorite things were more in my mood than raindrops on roses and whiskers on kittens. The drink's aroma presented the Aperol and orange oils with a darker note from either the Cynar or Vergano at the end of the inhale. The sip was rather full flavored with grape and Aperol notes, and the swallow concluded with rye and Cynar elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsnHm3xFq70Noy5mOJpVbYt-O0L66m8mPB4BjNRK45P7NeRgTgqjiRINd6AMebglAWOlS2qOBKJlBTbOGhu2NR8pD53598n3g9URJt0Ss-YWRtXxhuh8Xn6lwMsoO-pRTvL1sniOKorM/s320/favoritethings610.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsnHm3xFq70Noy5mOJpVbYt-O0L66m8mPB4BjNRK45P7NeRgTgqjiRINd6AMebglAWOlS2qOBKJlBTbOGhu2NR8pD53598n3g9URJt0Ss-YWRtXxhuh8Xn6lwMsoO-pRTvL1sniOKorM/s800/favoritethings610.JPG", "comment_count": 0 }, { "title": "mystic marvel", "url": "https://cocktailvirgin.blogspot.com/2012/01/mystic-marvel.html", "published": "2012-01-16T16:03:00.003-05:00", "updated": "2017-08-14T10:20:55.528-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": 1934 }, "categories": [ "brandy", "calvados", "drambuie", "lime juice" ], "ingredients": [ "1/4 Brandy (3/4 oz Pedro Domecq Fundador Solera Reserva)", "1/4 Calvados (3/4 oz Morin Selection)", "1/4 Drambuie (3/4 oz)", "1/4 Lime Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1/4 Brandy (3/4 oz Pedro Domecq Fundador Solera Reserva)\n1/4 Calvados (3/4 oz Morin Selection)\n1/4 Drambuie (3/4 oz)\n1/4 Lime Juice (3/4 oz)\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nAfter having Bergamot's\nAssembly Cocktail\n, I was reminded of a drink I spotted earlier in the week in the 1934 drink book\n1700 Cocktails for the Man Behind the Bar\n. The drink was called the Mystic Marvel; with brandy, Drambuie, and citrus (albeit one with lemon and the other with lime), the last equal part component here was Calvados instead of the Assembly's sherry. The name Mystic Marvel was rather curious and I could only surmised that it was named after a famous magician during that time period, a William Alma a/k/a the Great Pharos, the Mystic Marvel. Whether or not Alma's fame would have spread enough to capture the attention of the creator of the recipe, the drink still remains an interesting trick.\nThe orange oils from the twist worked well with the Mystic Marvel's lime and Drambuie nose. The sip contained lime, apple, and honey flavors, and the swallow presented brandy and Drambuie's Scotch elements that ended with additional lime notes. Even with the Drambuie's sweetness, the Mystic Marvel's balance was pleasingly on the crisp side of things.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCYSSh1pn6SRXpqjiJrNbqC_829Az2XHpxbQuUCKg7xMsKhcPzik3vCTJPHDrb4R8V-nER06cX8Q1LuRjXoya7sqoK69SNWZMA4p9yo1IRpHb5qWO48GVsKyFHwcJeVaRB40iDTTqIAA/s320/mysticmarvel611.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCYSSh1pn6SRXpqjiJrNbqC_829Az2XHpxbQuUCKg7xMsKhcPzik3vCTJPHDrb4R8V-nER06cX8Q1LuRjXoya7sqoK69SNWZMA4p9yo1IRpHb5qWO48GVsKyFHwcJeVaRB40iDTTqIAA/s800/mysticmarvel611.JPG", "comment_count": 0 }, { "title": "trans-europe express", "url": "https://cocktailvirgin.blogspot.com/2012/01/trans-europe-express.html", "published": "2012-01-16T16:49:00.003-05:00", "updated": "2017-08-14T10:19:45.416-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ciaran Wiese", "source": "Beta Cocktails", "year": null }, "categories": [ "bitters (orange)", "bitters (Peychaud's)", "campari", "chartreuse (green)", "chartreuse (yellow)", "punt e mes", "scotch" ], "ingredients": [ "3/4 oz Macallan Single Malt Scotch (Glenrothes 1991)", "3/4 oz Campari", "3/4 oz Punt e Mes", "3/4 oz Yellow Chartreuse", "1 dash Peychaud's Bitters", "1 dash Regan's Bitters" ], "instructions": "Stir with ice and strain into a coupe glass rinsed with Green Chartreuse.", "body_text": "3/4 oz Macallan Single Malt Scotch (Glenrothes 1991)\n3/4 oz Campari\n3/4 oz Punt e Mes\n3/4 oz Yellow Chartreuse\n1 dash Peychaud's Bitters\n1 dash Regan's Bitters\nStir with ice and strain into a coupe glass rinsed with Green Chartreuse.\nAfter having the equal parts\nMystic Marvel\n, we moved on to another basically equal parts one from\nBeta Cocktails\n. The Trans-Europe Express created by Arizona's Ciaran Wiese had more to do thematically with Bergamot's\nAssembly Cocktail\nfor each name reflects the multinational sources of its main spirits. Or perhaps that Ciaran is a Kraftwerk fan as well?\nThe Trans-Europe Express' bouquet offered up white pepper, fennel, and something floral perhaps from the Scotch and Yellow Chartreuse. While the sip showcased the Scotch's malt and Punt e Mes' grape, the swallow proffered a bounty of complex flavors including Punt e Mes' and Campari's bitter flavors, Scotch's smokiness, and hints of Green Chartreuse's coriander note. Indeed, the Trans-Europe Express was a rather complex and well-balanced sipper that made for an excellent nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgL8u2D6tZskz2dSkThIEliY5m2xoDKNwTO-o6lt6i0sRTUnYUmlrKniLh5Nwd0XdaCNnRZyGP1k_zrfoQlTkpHF6aO0gCEBWxOynILqb8KXdlPiMArvWyPIZ2M5VmbiDJJ733zQ8Ce_I/s320/transeurope613.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgL8u2D6tZskz2dSkThIEliY5m2xoDKNwTO-o6lt6i0sRTUnYUmlrKniLh5Nwd0XdaCNnRZyGP1k_zrfoQlTkpHF6aO0gCEBWxOynILqb8KXdlPiMArvWyPIZ2M5VmbiDJJ733zQ8Ce_I/s800/transeurope613.JPG", "comment_count": 0 }, { "title": "lido shuffle", "url": "https://cocktailvirgin.blogspot.com/2012/01/lido-shuffle.html", "published": "2012-01-17T15:26:00.003-05:00", "updated": "2017-08-14T10:17:51.777-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Evan Harrison", "source": "Deep Ellum", "year": null }, "categories": [ "#brickandmortar", "aperol", "chartreuse (yellow)", "lemon juice", "lillet", "soda" ], "ingredients": [ "1 oz Cocchi Americano", "1/2 oz Aperol", "1/2 oz Yellow Chartreuse", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Highball glass filled with fresh ice. Top with ~2 oz soda. Garnish with an orange twist and add a straw.", "body_text": "1 oz Cocchi Americano\n1/2 oz Aperol\n1/2 oz Yellow Chartreuse\n1/2 oz Lemon Juice\nShake with ice and strain into a Highball glass filled with fresh ice. Top with ~2 oz soda. Garnish with an orange twist and add a straw.\nTwo Sundays ago, Andrea and I paid a visit to Brick and Mortar where we found seats in front of bartender Misty Kalkofen. For my first libation, I asked Misty for the Lido Shuffle from the tall drinks section of the menu. The recipe for the Lido Shuffle was created by Evan Harrison when he wanted to develop a lower in alcohol option while working at Deep Ellum. Once the recipe reached the Brick and Mortar menu, it was renamed by owner Patrick Sullivan not for the stumbling walk of patrons leaving Club Lido in Revere, but for Boz Scaggs song from the 1970s.\nThe Lido Shuffle's orange twist contributed greatly to the drink's aroma. The crisp, carbonated citrus sip led into an Aperol swallow that was affected by the lemon and Yellow Chartreuse. Interestingly, the flavor combination came across as an herbal orange flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q6C2YQwQAXHwUYfcFbiz2C9hKWKkY8W47WOo91WB3r5mq_s0fZOojc5HSnuBjRmxxtjMTlNDoFSOyCJXzyzspzc0QoHMaB_uFH0YXVK0JmiXi3lM8W7c20-VDK9oFtY55ky6NdgRB6o/s320/lidoshuffle614.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q6C2YQwQAXHwUYfcFbiz2C9hKWKkY8W47WOo91WB3r5mq_s0fZOojc5HSnuBjRmxxtjMTlNDoFSOyCJXzyzspzc0QoHMaB_uFH0YXVK0JmiXi3lM8W7c20-VDK9oFtY55ky6NdgRB6o/s800/lidoshuffle614.JPG", "comment_count": 1 }, { "title": "khartoum", "url": "https://cocktailvirgin.blogspot.com/2012/01/khartoum.html", "published": "2012-01-17T16:14:00.004-05:00", "updated": "2017-08-14T10:17:06.314-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": null, "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "rum", "soda" ], "ingredients": [ "1 oz Cardamaro", "1 oz Amaro Montenegro", "1/2 oz Smith & Cross Rum" ], "instructions": "Build in an ice-filled Highball glass with a long Horse's Neck-style orange peel garnish. Top with ~2 oz soda water, stir, and add a straw.", "body_text": "1 oz Cardamaro\n1 oz Amaro Montenegro\n1/2 oz Smith & Cross Rum\nBuild in an ice-filled Highball glass with a long Horse's Neck-style orange peel garnish. Top with ~2 oz soda water, stir, and add a straw.\nFor my second drink at Brick and Mortar, I decided to stick with the tall drink theme and try the Khartoum. While the cardoon (a relative of the artichoke) in Cardamaro might trigger the name Khartoum, the reason why the drink was named after the capital of Sudan was unclear. Perhaps the concept is tied together by the long orange peel garnish. Khartoum may be derived from the Arabic kartūm meaning the end of an elephant's trunk; geographically, the trunk would be the narrow strip of land between the Blue and White Nile Rivers leading to the city. So perhaps instead of calling it a Horse's Neck garnish in the instructions, an Elephant's Trunk one would be more appropriate. Postnote: And despite hand waving arguments, cocktail and pop culture scholar Dagreb in the comments pointed out that Khartoum was the name of the horse in\nThe Godfather\nwhich ends up severed horse's neck and up in its owner's bed.\nThe Khartoum's bouquet contained caramel notes from the Amaro Montenegro and rum notes from the Smith & Cross; as the glass' volume diminished and more of the garnish was revealed, the drink began to provide orange aromas as well. The sip proffered a crisp, carbonated caramel and rum flavor. The funkier aspects of the rum came out in the swallow where they joined the complex herbal wine notes of the Cardamaro and bitter notes of the Amaro Montenegro. Of all the flavor pairings, the Amaro Montenegro's herbal caramel richness complementing the Smith & Cross' bolder notes was the most impressive.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkQkhy9XxMO8ev1ZkfAU_KaJ8Y0jZ8bSiHMLVuGcnIXcXsRxMLFzO5YkufEqNj6khvMaBJ7_AZ1Vq5_-58PZAmjbXGe0xbos1ck9JcB4cd_a_xQR1GZvv6qa5HXHgarQ0iL2-Y7x5zUE/s320/khartoum615.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkQkhy9XxMO8ev1ZkfAU_KaJ8Y0jZ8bSiHMLVuGcnIXcXsRxMLFzO5YkufEqNj6khvMaBJ7_AZ1Vq5_-58PZAmjbXGe0xbos1ck9JcB4cd_a_xQR1GZvv6qa5HXHgarQ0iL2-Y7x5zUE/s800/khartoum615.JPG", "comment_count": 2 }, { "title": "metamorphosis", "url": "https://cocktailvirgin.blogspot.com/2012/01/metamorphosis.html", "published": "2012-01-18T17:34:00.003-05:00", "updated": "2017-08-12T12:22:33.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": 2005 }, "categories": [ "#eastern standard", "becherovka", "honey", "lemon juice" ], "ingredients": [ "1 1/2 oz Becherovka Liqueur", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup (1:1)" ], "instructions": "Shake with ice and double strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Becherovka Liqueur\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup (1:1)\nShake with ice and double strain into a cocktail glass. Garnish with a lemon twist.\nTwo Mondays ago, Andrea and I went to Eastern Standard for dinner after my DJing gig. The drink that caught my eye was one of the earliest drinks on the Eastern Standard menu, the Metamorphosis, that was created there back in 2005 or 2006. While I had tasted Andrea's that she ordered in 2007, I had never had one of my own and the recipe has been sorely lacking here. At first I found it curious that the drink was in the \"heritage\" section of Eastern Standard's menu, but once I remembered that it was a Becherovka instead of gin Bee's Knees, I realized it fit right in. Also in this section was the l'Amerique, their take on the Green Point -- a modern classic that was created about the same time as the Metamorphosis. With a Czech connection of the Becherovka liqueur, the drink was named after Czech-born writer Franz Kafka's best known work.\nThe Metamophosis that bartender Seth Freidus made for me began with a lemon oil aroma that led into a honey and citrus sip. Instead of juniper and other gin botanicals in the classic Bee's Knees, the swallow here proffered clove, cinnamon, and other spice notes. I could definitely see how the success of converting the Bee's Knees into this tasty beverage using Becherovka also lured the Eastern Standard staff into recently crafting the\nKyselý\n, their spice-driven take on the classic Pisco Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S_WFOgJpE6rmh8GKJxYr4Vb_B7ngMtnjKrbWuCRo54FkN814F9JITPnOIPmf5Xnhg7Rx_pTHoQ7z2nDyp02YsnpFC6qL-Wx2ZZ3XKsfUQg90eRG-XD1nrcBLpdluw0WZU6luQfs2aJg/s320/metamorphosis617.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S_WFOgJpE6rmh8GKJxYr4Vb_B7ngMtnjKrbWuCRo54FkN814F9JITPnOIPmf5Xnhg7Rx_pTHoQ7z2nDyp02YsnpFC6qL-Wx2ZZ3XKsfUQg90eRG-XD1nrcBLpdluw0WZU6luQfs2aJg/s800/metamorphosis617.jpg", "comment_count": 2 }, { "title": "pimmeron", "url": "https://cocktailvirgin.blogspot.com/2012/01/pimmeron.html", "published": "2012-01-18T18:34:00.003-05:00", "updated": "2017-08-12T12:21:09.851-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": null }, "categories": [ "lemon juice", "pimm's no. 1", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "1/4 Pimm's #1 (1 oz)", "1/4 Swedish Punsch (1 oz Homemade)", "1/2 Dry Vermouth (2 oz Noilly Prat)", "1 dash Lemon Juice (1/8 oz)" ], "instructions": "Shake with ice and strain. I added ice cubes and a lemon twist.", "body_text": "1/4 Pimm's #1 (1 oz)\n1/4 Swedish Punsch (1 oz Homemade)\n1/2 Dry Vermouth (2 oz Noilly Prat)\n1 dash Lemon Juice (1/8 oz)\nShake with ice and strain. I added ice cubes and a lemon twist.\nAs dinner was cooking Tuesday last week, I decided to make an aperitif that I had spotted in\n1700 Cocktails for the Man Behind the Bar\ncalled the Pimmeron. While half of the content was dry vermouth, I was intrigued that the other half was a combination of Pimm's and Swedish Punsch. It was an odd but curious pairing, and the closest that I have experienced was Russell House Tavern's\nBattle of Trafalgar\nthat matches the Pimm's with Batavia Arrack, one of the components of Swedish Punsch. While the Swedish Punsch I used was homemade, I did spot Haus Alpenz's Kronan Swedish Punsch at the Fresh Pond Mall's liquor store in Cambridge; therefore, it is no longer necessary to smuggle this liqueur in from Sweden or craft it yourself.\nThe Pimmeron presented lemon aromas along with the funk of the Punsch's Batavia Arrack. The fruit aspect of Pimm's combined with dry vermouth's wine notes on the sip, and the swallow contained the Punsch's tea, rum, and smoke notes along with some light herbal ones. The Pimmeron possessed a pleasing crispness to it from the lemon, dry vermouth, and tea tannins; moreover, it worked rather well with our dinner once it was served.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_6UAjQjcr6omfHMpINSNaRyptb8zGVzxES3njSKaROscbwdX31aApay2DGJu8FtRJ0B94IwvKWiRFNzbPhxDptuZ0S5OoPnsDkeU5I7Y0ve8S3S1v0ZGBUJ4MxAbyq7SaxacD2Jvtq8/s320/pimmeron618.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_6UAjQjcr6omfHMpINSNaRyptb8zGVzxES3njSKaROscbwdX31aApay2DGJu8FtRJ0B94IwvKWiRFNzbPhxDptuZ0S5OoPnsDkeU5I7Y0ve8S3S1v0ZGBUJ4MxAbyq7SaxacD2Jvtq8/s800/pimmeron618.JPG", "comment_count": 0 }, { "title": "mexican turnover", "url": "https://cocktailvirgin.blogspot.com/2012/01/mexican-turnover.html", "published": "2012-01-19T15:50:00.003-05:00", "updated": "2017-08-12T12:20:28.435-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jacob Grier", "source": "Cocktail Collective", "year": null }, "categories": [ "cynar", "st. germain", "tequila", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Añejo Tequila (Siete Leguas)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/2 oz Cynar", "1/4 oz St. Germain" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Añejo Tequila (Siete Leguas)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/2 oz Cynar\n1/4 oz St. Germain\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAfter the Pimmeron, I opened up the\nCocktail Collective\nbook and spotted a drink that was very similar to Craigie on Main's\nLibretto\ncalled the Mexican Turnover. While the Libretto had sweet vermouth and chocolate bitters, this drink created by Jacob Grier contained dry vermouth, an orange twist, and a little less St. Germain. Otherwise, the two recipes were very similar in proportion, but as it turned out, they came across in very different ways.\nOn the nose, Andrea detected orange and Cynar notes and I got orange and tequila ones at first with Cynar aromas once the drink warmed up. The Mexican Turnover's sip presented a pleasant white wine note with the St. Germain adding to its fruit aspect; later, as the twist infused into the drink, orange notes began to appear here as well. Next, the combination of tequila and Cynar on the swallow led to a savory, herbal finish. Compared to the Libretto, the Mexican Turnover was less full bodied since it lacked the robustness of Carpano Antica, and it seemed more herbal due to the dry vermouth and perhaps less St. Germain in the mix. Furthermore, the drink's orange twist brought out a brighter and fruitier focus to the drink compared to the darker, richer ones from the Libretto's chocolate bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_meLNSILEnmfFZHTuUIjHYzJYvHjkiaxnS4HVdIbiGIc04zyIE4GmDZ2Q5W2cXYik1rDcMu6XP6H7yFXQtbF6O5_vMr9DeqkLvH-dfIPAXNHx4LrXBp01QU_EmYOWa_bpTCLSsF8OP1c/s320/mexicanturnover620.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_meLNSILEnmfFZHTuUIjHYzJYvHjkiaxnS4HVdIbiGIc04zyIE4GmDZ2Q5W2cXYik1rDcMu6XP6H7yFXQtbF6O5_vMr9DeqkLvH-dfIPAXNHx4LrXBp01QU_EmYOWa_bpTCLSsF8OP1c/s800/mexicanturnover620.JPG", "comment_count": 0 }, { "title": "brunswick", "url": "https://cocktailvirgin.blogspot.com/2012/01/brunswick.html", "published": "2012-01-19T16:13:00.003-05:00", "updated": "2017-08-12T12:19:44.401-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "benedictine", "cognac", "vermouth (dry)" ], "ingredients": [ "2/3 Cognac (1 1/2 oz Courvoisier VS)", "1/3 Dry Vermouth (3/4 oz Noilly Pratt)", "1 dash Benedictine (1/4 oz)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2/3 Cognac (1 1/2 oz Courvoisier VS)\n1/3 Dry Vermouth (3/4 oz Noilly Pratt)\n1 dash Benedictine (1/4 oz)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass. I added a lemon twist.\nWednesday last week, I was browsing the brandy section of\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted the Brunswick. With Cognac, vermouth, and Benedictine, the drink reminded me of a\nFioupe Cocktail\nat first; however, the Brunswick had dry instead of sweet vermouth as well as an additional component of Picon. With the spirit, dry vermouth, and minor components of Picon and another liqueur formula, the Brunswick soon seemed more like a Cognac\nBrooklyn\ninstead.\nThe Brunswick's aroma offered bright lemon oils over the Cognac, and the Amer Picon's orange notes joined the dry vermouth flavor on the sip. The beginning of the swallow showcased the Cognac and more of Amer Picon's dark caramel-orangeness followed by the Benedictine's herbal notes at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOG6_qvtEzJxyO5qqdL9JYRjRmfIqni22ZniGn-VHGVxSWG2qoVEqMRepBUXeci3gLkiY3V_8UG4bmlKJGKjjMrUWsSRAQtKTTbAsbKEKqTDsKZx1_rkZ6oJlrwgJXMxLqznNzB-wMmU/s320/brunswick622.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOG6_qvtEzJxyO5qqdL9JYRjRmfIqni22ZniGn-VHGVxSWG2qoVEqMRepBUXeci3gLkiY3V_8UG4bmlKJGKjjMrUWsSRAQtKTTbAsbKEKqTDsKZx1_rkZ6oJlrwgJXMxLqznNzB-wMmU/s800/brunswick622.JPG", "comment_count": 1 }, { "title": "monarch", "url": "https://cocktailvirgin.blogspot.com/2012/01/monarch.html", "published": "2012-01-20T14:34:00.003-05:00", "updated": "2017-08-12T12:18:48.687-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Neyah White", "source": "Nopa", "year": null }, "categories": [ "aperol", "benedictine", "gin", "lillet" ], "ingredients": [ "1 oz Light Style Gin (Cold River)", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Benedictine", "1/2 oz Aperol" ], "instructions": "Stir with ice and strain into a sherry glass. Garnish with a large lemon twist.", "body_text": "1 oz Light Style Gin (Cold River)\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Benedictine\n1/2 oz Aperol\nStir with ice and strain into a sherry glass. Garnish with a large lemon twist.\nAfter the Brunswick, I searched through Gary Regan's\nBartender's Gin Compendium\nand found an adaptation of Neyah White's Monarch that he created at Nopa in San Francisco. For a gin choice, I decided to try out my new bottle of Cold River Gin, a spirit made in Maine from potatoes, that I bought after finding it on sale. In the drink, the oils from the lemon twist combined with the Aperol to generate an almost apricot aroma. On the sip, the Cocchi Americano and Aperol provided a pleasing citrus and rhubarb flavor, and this led into the Benedictine and gin finishing with a chocolate and herbal swallow. While the Monarch was rather light, it was perhaps a touch too sweet to classify as a perfect aperitif. The ingredient that made the drink shine for me was the Benedictine which added a wealth of complexity that helped to unite the other elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx7EWD5etUNJplBcSL21WbzsMu_HxyCqA8dZ376yXYX3mn9-RCKz0BPfj-2C2XTs9PQzEqPUBBC5B3_RmLjhbkA7PIjpvpvkymku6zhjghWoiKhCwQo-_A_YU-cwvn5f74V4WWfS5xrA/s320/monarch624.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx7EWD5etUNJplBcSL21WbzsMu_HxyCqA8dZ376yXYX3mn9-RCKz0BPfj-2C2XTs9PQzEqPUBBC5B3_RmLjhbkA7PIjpvpvkymku6zhjghWoiKhCwQo-_A_YU-cwvn5f74V4WWfS5xrA/s800/monarch624.JPG", "comment_count": 0 }, { "title": "zumbo", "url": "https://cocktailvirgin.blogspot.com/2012/01/zumbo.html", "published": "2012-01-20T15:12:00.004-05:00", "updated": "2017-08-12T12:17:48.214-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": 1934 }, "categories": [ "curacao", "fernet-branca", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 Dry Gin (1 1/2 oz Knockabout)", "1/6 Sweet Vermouth (1/2 oz Vya)", "1/6 Dry Vermouth (1/2 oz Noilly Prat)", "1/6 Curaçao (1/2 oz Senior Curaçao)", "2 dash Fernet Branca (1/8 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/2 Dry Gin (1 1/2 oz Knockabout)\n1/6 Sweet Vermouth (1/2 oz Vya)\n1/6 Dry Vermouth (1/2 oz Noilly Prat)\n1/6 Curaçao (1/2 oz Senior Curaçao)\n2 dash Fernet Branca (1/8 oz)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nLast Friday, we started the evening with the curiously named Zumbo from\n1700 Cocktails for the Man Behind the Bar\n. The book provided no information of whom or what Zumbo was, but there was a famous art nouveau ceramist Dominique Zumbo that was still active around the time that the book was published in 1934. I was rather intrigued by the recipe since it looked like a juiceless Bronx or\nSatan's Whiskers\nembittered with Fernet Branca, and therefore, I needed to try it out.\nThe Zumbo began with an orange oil aroma with a hint of herbal notes. The orange and grape sip introduced the gin swallow that contained light Fernet Branca menthol and other herbal and bitter notes. Soon it dawned on me that the Zumbo reminded me of Eastern Standard's\nHeather in Queue\n, albeit one created 70 years earlier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpeDzKeTxkNedEeGZj6i9VtILSkHWuCiQUxJCxiQIzSZ5QBKIqYianANQgFnkBNIlai3XOuUC3bgue7wsFHJCGBg-hUCaW59aUZFBjhCZlLX1aqLsnlqG_laQAmXTOpMhf1dGvv_Mwhk/s320/zumbo03.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpeDzKeTxkNedEeGZj6i9VtILSkHWuCiQUxJCxiQIzSZ5QBKIqYianANQgFnkBNIlai3XOuUC3bgue7wsFHJCGBg-hUCaW59aUZFBjhCZlLX1aqLsnlqG_laQAmXTOpMhf1dGvv_Mwhk/s800/zumbo03.JPG", "comment_count": 0 }, { "title": "albert mathieu", "url": "https://cocktailvirgin.blogspot.com/2012/01/albert-mathieu.html", "published": "2012-01-23T16:06:00.003-05:00", "updated": "2017-08-12T12:17:12.446-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "PDT Cocktail Book", "year": null }, "categories": [ "bitters (orange)", "chartreuse (green)", "gin", "lillet", "st. germain" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Cold River)", "3/4 oz Lillet Blanc (Cocchi Americano)", "3/4 oz Green Chartresue", "1 barspoon St. Germain (1/8 oz)", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Plymouth Gin (Cold River)\n3/4 oz Lillet Blanc (Cocchi Americano)\n3/4 oz Green Chartresue\n1 barspoon St. Germain (1/8 oz)\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAfter the Zumbo, I started perusing the\nPDT Cocktail Book\nand spotted the Albert Mathieu. The drink was created by Eastern Standard's own Kevin Martin and we wondered for a second how this drink got there. Then we realize that this was part of the missing link! Back in 2008, there was a New York City-Boston\nbartender exchange\norganized by Philip Ward and subsidized by Rob Cooper of St. Germain in terms of travel and lodging expenses. While we lent out Kevin for a few days, we got a chance to taste New York by acquiring PDT's Daniel Eun for a three night stint at Eastern Standard. Both Andrea and I wrote about the\ndrinks\nwe had including their Dewey D, Mariner, and Number 8, and we quite enjoyed the experience of mixology travel without leaving the city. We never bothered to ask Kevin what he made; instead, we heard tales of what it was like to work with Kold-Draft Ice before the technology took off here and how New Yorkers prefer their drinks a bit stiffer and less diluted than imbibers do in Boston. The cocktail of Kevin's that got in the drink book perfectly symbolized the cross pollination. Albert Mathieu was a French mining engineer who in 1802 first proposed a tunnel to span the English Channel. While the idea which included horse-power, oil lamps, and the like was too daunting in the 19th century, the concept later came to fruition in 1994 when the Chunnel connected the two countries. Moreover, the combination of French and English ingredients in the recipe rounded out the affair.\nThe Albert Mathieu's nose presented an herbal burst from the Green Chartreuse that was brightened by the orange oils from the twist. While the sip was light, sweet, and citrussy, the swallow packed a potent combination of the gin and Green Chartreuse. Furthermore, the St. Germain's floral notes worked well with the Chartreuse at the end of the drink. Overall, the Albert Mathieu was akin to a gin instead of Bourbon\nEndeavor\nor a Lillet instead of sweet vermouth\nBijou\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhichHWLU2kUKvk3ajWmy-64kRkpTrBccwQfEkEVmBODIkkl7OyWfxrCuvhZI28WXQ8RqQQzq5o91u7fPgS3ihkGCE36oCc5nYRiMlSXu_pQ29FZrksPER08Ko6cTWZEPjKk97FXYe1ef0/s320/tunnel2c.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jGBcLgrPaGHoiG8TXsMAe7qHBrY8jy1_8Kev2lY5AuSwncPM0LEKYjxHoUHzDXdC6x29ZSZ1i1BJBhvPfCoB-puDjtxJmVSsrYg9R3SRc6x_4z8SX1D4R6gs6rtMxkKGRSeJGkteypI/s320/albertmathieu04.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhichHWLU2kUKvk3ajWmy-64kRkpTrBccwQfEkEVmBODIkkl7OyWfxrCuvhZI28WXQ8RqQQzq5o91u7fPgS3ihkGCE36oCc5nYRiMlSXu_pQ29FZrksPER08Ko6cTWZEPjKk97FXYe1ef0/s800/tunnel2c.jpg", "comment_count": 2 }, { "title": "el nacional", "url": "https://cocktailvirgin.blogspot.com/2012/01/el-nacional.html", "published": "2012-01-23T18:13:00.002-05:00", "updated": "2017-08-12T12:13:49.394-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Casey Robinson", "source": "Imbibe Magazine", "year": null }, "categories": [ "amaro", "bitters (mole)", "campari", "mezcal", "scotch", "vermouth (dry)" ], "ingredients": [ "1 oz Mezcal (Sombra)", "1 oz Campari", "1/2 oz Ramazzotti Amaro", "1/2 oz Dry Vermouth (Noilly Prat)", "3 dash Chocolate Bitters (Housemade)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist and 2-3 drops of a smoky Islay whisky (Laphroaig 10).", "body_text": "1 oz Mezcal (Sombra)\n1 oz Campari\n1/2 oz Ramazzotti Amaro\n1/2 oz Dry Vermouth (Noilly Prat)\n3 dash Chocolate Bitters (Housemade)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist and 2-3 drops of a smoky Islay whisky (Laphroaig 10).\nWe finally spotted Sombra Mezcal at Gordon's in Waltham and purchased a bottle. While it runs about the same price as (if not a few dollars cheaper than) Del Maguey Vida and has unique packaging, it is still part of the Del Maguey sphere of influence for Ron Cooper worked with two others to bring this product to market. Of the two, Sombra is the smoother and more balanced mezcals at this $30-35 price point. For a use, I decided on Casey Robinson's El Nacional that appeared in\nImbibe Magazine\na year ago.\nEl Nacional proffered a smoky aroma that seemed to be more Scotch than mezcal driven; in addition, this was brightened by citrus notes from the lemon twist and the orange in the Ramazzotti. The sip contained a caramel orange flavor, and this led into a smoky mezcal, chocolate, Campari, and herbal swallow. Later, iodine and other minerally notes from the mezcal appeared. Overall, El Nacional was not dominated by the Campari; in fact, it was not a very Campari drink at all such that Andrea inquired if the recipe contained Aperol instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNrQ5rw-Bg1VfNeTK8gC0C6t56-Jle9WI4pmu6wTEM5vIbpv9usZ9NxUls1qQDmVWsbSvkbrS3Z6bSoxN4BBPC8azYfMJNzisAMOrUG3uk1g-it4oUehE50LJs0PfdGZvi19l98n5Akw/s320/elnacional05.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNrQ5rw-Bg1VfNeTK8gC0C6t56-Jle9WI4pmu6wTEM5vIbpv9usZ9NxUls1qQDmVWsbSvkbrS3Z6bSoxN4BBPC8azYfMJNzisAMOrUG3uk1g-it4oUehE50LJs0PfdGZvi19l98n5Akw/s800/elnacional05.JPG", "comment_count": 0 }, { "title": "edisonian", "url": "https://cocktailvirgin.blogspot.com/2012/01/edisonian.html", "published": "2012-01-24T14:11:00.004-05:00", "updated": "2017-08-12T12:13:45.321-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brother Cleve", "source": "Cocktail: The Drinks Bible for the 21st Century", "year": 2008 }, "categories": [ "#green street", "campari", "cognac", "lemon juice" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "3/4 oz Campari", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n3/4 oz Campari\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nNote:\nfor the Combustible Edison, shake the Campari and lemon juice with ice and strain into a cocktail glass. Heat the brandy in a chafing dish and ignite; pour the flaming spirit into the cocktail glass.\nTwo Sundays ago, Andrea and I decided to visit Green Street for drinks and dessert. For my first cocktail, I asked bartender Derric Crothers for the Edisonian. I had first tried the Edisonian in early 2008 after DrinkBoston's Lauren Clark wrote about it in the\nLUPEC Boston\ncolumn. While her post did not attribute the drink recipe to any source, she did give credit to Brother Cleve and the Combustible Edison band for teaching her the recipe. Both the Edisonian and the Blue Blazer take on it, the Combustible Edison, appear in Paul Harrington's\nCocktail: The Drinks Bible for the 21st Century\n. Harrington glosses over the Edisonian but seems to attribute the Edisonian to Brother Cleve's band as well. At first, Harrington offers up the Edisonian in case one was not brave enough to do the flaming version; however, in the side bar, he suggests the Edisonian for the cocktail hour and the Combustible Edison for the \"late evening.\"\nThe Edisonian greeted the senses with a Campari and lemon oil aroma. The tart lemon on the sip was joined by the non-bitter fruity flavors of the Campari. The more bitter aspect of the Campari then appeared on the swallow along with the Cognac. Indeed, the brandy really took the edge off of the Campari which did not seem as intense or bitter as it normally can.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVNxcsoptg8hEIEbjhfuVJ4jIvAduN5o3U3regOYB-wRmVi_Z2aatHTfpCpoZauW3sgMT0DAYN7rTXXu_TEiwt6QW53zyAB9SFccPOg5ymiWIRdOLEftj1Rcw55RoNZlZJ7HZscZkdHQ/s320/edisonian07.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVNxcsoptg8hEIEbjhfuVJ4jIvAduN5o3U3regOYB-wRmVi_Z2aatHTfpCpoZauW3sgMT0DAYN7rTXXu_TEiwt6QW53zyAB9SFccPOg5ymiWIRdOLEftj1Rcw55RoNZlZJ7HZscZkdHQ/s800/edisonian07.JPG", "comment_count": 0 }, { "title": "christmas grouse", "url": "https://cocktailvirgin.blogspot.com/2012/01/christmas-grouse.html", "published": "2012-01-24T15:00:00.003-05:00", "updated": "2017-08-12T12:13:11.007-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Derric Crothers", "source": "Green Street", "year": null }, "categories": [ "#green street", "honey liqueur", "scotch" ], "ingredients": [ "2 oz Famous Grouse Blended Scotch", "1/2 oz Zirbenz Stone Pine Liqueur", "1/2 oz Bärenjäger Honey Liqueur" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "2 oz Famous Grouse Blended Scotch\n1/2 oz Zirbenz Stone Pine Liqueur\n1/2 oz Bärenjäger Honey Liqueur\nStir with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nFor our second drink at Green Street, bartender Derric Crothers wanted to showcase one of his creations, the Christmas Grouse, that he developed for this past holiday season. The drink began with lemon oil and honey aromas, and the honey continued on into the swallow where it mingled with the Scotch's malt notes. The Scotch including its smoke notes appeared more in the swallow along with the Zirbenz's pine, and the honey reappeared as a pleasing aftertaste. Strangely, the Christmas Grouse had an intriguing pear flavor at first that we partially attributed to the Bärenjäger; later, the balance shifted to a more piney one as the drink warmed up. Overall, I was quite impressed at how well the Scotch and Zirbenz paired up; perhaps this is very similar to Craigie on Main's\nNorthern Lights\nwhich paired Scotch with Clear Creek's Douglas Fir Eau de Vie.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqglCh3wEBMMzDV7fFDZ6c1LmuFCQpe0GHnAUZIOP4rNTPBzoOGqp6_LhldGkReqGGX6xAee7HgmZfcZVITwSIlshh82wQbz_9jW_HvzdnBbo5SI5Vkgc-Fpg7QS_npCxI6et4aYTnLo/s320/christmasgrouse08.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqglCh3wEBMMzDV7fFDZ6c1LmuFCQpe0GHnAUZIOP4rNTPBzoOGqp6_LhldGkReqGGX6xAee7HgmZfcZVITwSIlshh82wQbz_9jW_HvzdnBbo5SI5Vkgc-Fpg7QS_npCxI6et4aYTnLo/s800/christmasgrouse08.JPG", "comment_count": 0 }, { "title": "polo", "url": "https://cocktailvirgin.blogspot.com/2012/01/polo.html", "published": "2012-01-25T16:28:00.003-05:00", "updated": "2017-08-12T12:12:39.653-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "apricot liqueur", "bitters (orange)", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 jigger Rye Whiskey (1 1/2 oz Sazerac 6 Year)", "1/4 jigger Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Maraschino Liqueur (1/4 oz Maraska)", "1 dash Apricot Liqueur (1/4 oz Rothman & Winter)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. I garnished with a Luxardo Maraschino cherry.", "body_text": "2/3 jigger Rye Whiskey (1 1/2 oz Sazerac 6 Year)\n1/4 jigger Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Maraschino Liqueur (1/4 oz Maraska)\n1 dash Apricot Liqueur (1/4 oz Rothman & Winter)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. I garnished with a Luxardo Maraschino cherry.\nTwo Mondays ago for a nightcap, I began perusing\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted the Polo cocktail. While I have had and written about numerous horse racing-themed drinks, I have never had one in honor of this lesser spoke of equestrian event. In addition, the recipe reminded me of the\nBrooklyn\nwith the Amer Picon swapped out here for apricot liqueur and orange bitters.\nThe Polo began with a rye and Maraschino aroma that led into a malty sip modified with orange notes. On the swallow, the rye was joined by the Maraschino and apricot; interestingly, the apricot functioned to modify the Maraschino more than standing out as a distinctive flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwPgjwJ8kxvlZRTQqi7FkLq2qYpDX5wcYA8Uz_dXUTiwhvLQr6vhzthgzylj9NMVo-itcnew2hUHYCrmRlfg1XjIs3fcwx2Ab7a4V2rQEwSTJxdWv0FZbyCcZLWXQ4_W-t43u_ar8Sfg/s320/polo09.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwPgjwJ8kxvlZRTQqi7FkLq2qYpDX5wcYA8Uz_dXUTiwhvLQr6vhzthgzylj9NMVo-itcnew2hUHYCrmRlfg1XjIs3fcwx2Ab7a4V2rQEwSTJxdWv0FZbyCcZLWXQ4_W-t43u_ar8Sfg/s800/polo09.JPG", "comment_count": 0 }, { "title": "red rackham", "url": "https://cocktailvirgin.blogspot.com/2012/01/red-rackham.html", "published": "2012-01-25T17:22:00.003-05:00", "updated": "2017-08-12T12:12:05.627-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "batavia arrack", "bitters (aromatic)", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Plantation 5 Year Barbados Rum", "1 oz Martini & Rossi Sweet Vermouth", "1/4 oz Batavia Arrack", "2 dash Balinese Bitters (*)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Plantation 5 Year Barbados Rum\n1 oz Martini & Rossi Sweet Vermouth\n1/4 oz Batavia Arrack\n2 dash Balinese Bitters (*)\nStir with ice and strain into a cocktail glass.\n(*) An equal parts Balinese peppercorn tincture and Fee's Whiskey Barrel Bitters mixture.\nTuesday last week, Andrea and I had dinner at Rendezvous in Central Square. For my first drink, I asked bartender Scott Holliday for the Red Rackham. The drink was named after the pirate captain in\nTintin\nstory who in turn was named after an early 18th century pirate, \"Calico\" Jack Rackham. I was quite curious about the bitters Scott crafted for this drink, and he explained that they were aromatic bitters combined with a tincture of Balinese Long Pepper. Compared to normal peppercorns, the Balinese ones are more floral, earthy, and complex with heat, fruit notes, and spice notes reminiscent of cardamom and nutmeg. Sticking to the theme, the recipe was based after the classic Pirate's Cocktail (rum, sweet vermouth, Angostura) with the addition of complexity from Batavia Arrack and the peppercorn tincture.\nThe addition of Batavia Arrack paid dividends in the aroma where its funkiness joined the sweet vermouth's richness and the aged rum's barrel notes. The vermouth's grape and rum's caramel notes filled the sip; next, the swallow began with rum and Batavia Arrack and concluded with spice on the finish including cinnamon and peppercorn. Like in the traditional Pirate's Cocktail, the aged rum worked well to complement the sweet vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2BEkxuGOHpa-H98mumJeZVLeB1MCvfQYqM1N4eTNCye58Kjf4nz8F2tMRYTXal9JS0J0NhSi9CEMj6xpZZkzLdD1WgsSIozVT9LLwj3TAU0YkxDkPmE0wOxpXgKmbrORsilZqUjXPW4/s320/redrackham010.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2BEkxuGOHpa-H98mumJeZVLeB1MCvfQYqM1N4eTNCye58Kjf4nz8F2tMRYTXal9JS0J0NhSi9CEMj6xpZZkzLdD1WgsSIozVT9LLwj3TAU0YkxDkPmE0wOxpXgKmbrORsilZqUjXPW4/s800/redrackham010.JPG", "comment_count": 0 }, { "title": "boukman daiquiri", "url": "https://cocktailvirgin.blogspot.com/2012/01/boukman-daiquiri.html", "published": "2012-01-26T15:35:00.004-05:00", "updated": "2017-08-12T12:11:00.898-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alex Day", "source": "Franklin Mortgage and Investment Company", "year": null }, "categories": [ "cognac", "lime juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz White Rum (Tommy Bahama White Sand)", "1/2 oz Cognac (Courvoisier VS)", "3/4 oz Lime Juice", "3/4 oz Cinnamon Syrup (BJ Reynolds)" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lime wedge.", "body_text": "1 1/2 oz White Rum (Tommy Bahama White Sand)\n1/2 oz Cognac (Courvoisier VS)\n3/4 oz Lime Juice\n3/4 oz Cinnamon Syrup (BJ Reynolds)\nShake with ice and strain into a cocktail coupe. Garnish with a lime wedge.\nTwo Wednesday ago, I decided to make the Boukman's Daiquiri from the\nImbibe Magazine\ndrink database. The recipe was created by Alex Day when he was working at Philadelphia's Franklin Mortgage and Investment Company, and he named the drink after an 18th century priest, Dutty Boukman. In 1791, Boukman's religious ceremony in Haiti served as a catalyst to the slave uprising that began the Haitian revolution. Instead of the blood allegedly drank in that ceremony to secure the participants' loyalty, the Boukman Daiquiri supplements the original Daiquiri with Cognac and cinnamon flavors. The drink began with lime and cinnamon aromas. While the sip contained the traditional lime and rum notes found in a Daiquiri, the swallow proffered the brandy's richness and cinnamon's spice to make for a rather elegant and flavorful variation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTmxcct5nF04c9nFJZTPcOkpzBjl8lrIZpl86uRFIOlZe90qniSm2FUJObBCMBBaVPmArW2CWC25uZLGJfXx7TCi0zu-he67MCAGDBZ4y6jXVLMZi6x_nMueiPZVrMpcSY0NjWrkYqcI/s320/boukmandaiq12.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTmxcct5nF04c9nFJZTPcOkpzBjl8lrIZpl86uRFIOlZe90qniSm2FUJObBCMBBaVPmArW2CWC25uZLGJfXx7TCi0zu-he67MCAGDBZ4y6jXVLMZi6x_nMueiPZVrMpcSY0NjWrkYqcI/s800/boukmandaiq12.JPG", "comment_count": 0 }, { "title": "brown is the new black", "url": "https://cocktailvirgin.blogspot.com/2012/01/brown-is-new-black.html", "published": "2012-01-26T16:24:00.004-05:00", "updated": "2017-08-12T12:10:23.132-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "averna", "beer", "benedictine", "bitters (aged)", "egg", "rum" ], "ingredients": [ "1/2 oz Cruzan Blackstrap Rum", "1/2 oz Dark Rum (Diplomático Reserva Exclusiva)", "1/2 oz Averna", "1/2 oz Benedictine", "1 Egg" ], "instructions": "Shake without ice and then with ice. Strain into a cocktail coupe containing 2 oz of chocolate stout (Harpoon). Stir gently and garnish with 5 drops of Fee's Whiskey Barrel Bitters (sub other aromatic bitters).", "body_text": "1/2 oz Cruzan Blackstrap Rum\n1/2 oz Dark Rum (Diplomático Reserva Exclusiva)\n1/2 oz Averna\n1/2 oz Benedictine\n1 Egg\nShake without ice and then with ice. Strain into a cocktail coupe containing 2 oz of chocolate stout (Harpoon). Stir gently and garnish with 5 drops of Fee's Whiskey Barrel Bitters (sub other aromatic bitters).\nLast week for Thursday Drink Night in the Mixoloseum chatroom, the theme was \"blackout\" in honor of all the SOPA/PIPA protests occurring across the web that week. In thinking about black ingredients to work with the theme, my mind went quickly to the family of dark amaros. One drink in particular that stood out was Ben Sandrof's\nBattle Royal Fizz\nwhich pitted Fernet Branca against Cynar in the form of a Royal Fizz lightened with stout beer. Instead of shooting for something as intensely herbal, I split the drink into half amaro and half dark rum; with the amaros, I went with the less aggressively flavored Averna and Benedictine. The chocolate notes in Bénédictine made me reach for a chocolate stout to lighten the drink. When I lamented that the drink turned out brown instead, Andrea came to the rescue with the name.\nThe Brown is the New Black greeted the senses with a cinnamon and chocolate aroma. The rich, smooth sip offered up caramel and chocolate notes, and the rum, especially the blackstrap molasses notes, joined with the herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjHpRKIN_oh4RLOXAQmZ_5YMM-zASMjpsH2GiWQxHPY5MN2Hov3YBLiRYU8tSU44o7Zf7XSMmLQyoU9CedlKqj-b2wOktBEM0e2ivMZ1szMeppICAROIhJadHxD0AXuNJE4mr-oijaAE/s320/blackamaro_400bw.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooV2ZsQiEIVbwykKUbjtnZmCQBcbGy_DA9B-9tbOptg1aERQsgEkMA9Dm3meXNQkNfSgVOcOTWLGDLNf_22YbL4ordgLsI_MXQsscHE86hbCYHpdWFMV5FMboUbmlsl_y9S8uNwvFX5Y/s320/brownblack13.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjHpRKIN_oh4RLOXAQmZ_5YMM-zASMjpsH2GiWQxHPY5MN2Hov3YBLiRYU8tSU44o7Zf7XSMmLQyoU9CedlKqj-b2wOktBEM0e2ivMZ1szMeppICAROIhJadHxD0AXuNJE4mr-oijaAE/s800/blackamaro_400bw.jpg", "comment_count": 0 }, { "title": "toulouse-lautrec", "url": "https://cocktailvirgin.blogspot.com/2012/01/toulouse-lautrec.html", "published": "2012-01-27T15:36:00.003-05:00", "updated": "2017-08-12T12:08:42.367-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Timothy Lacey", "source": "The Drawing Room", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "drambuie", "egg white", "gin", "lemon juice" ], "ingredients": [ "1 oz North Shore No. 6 Gin", "1 oz Atholl Brose or Drambuie (Drambuie)", "1/2 oz Absinthe (Kübler)", "1/2 oz Cane Syrup (JM Sirop)", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake without ice and then with. Strain into a cocktail coupe and garnish with a few drops of Angostura Bitters.", "body_text": "1 oz North Shore No. 6 Gin\n1 oz Atholl Brose or Drambuie (Drambuie)\n1/2 oz Absinthe (Kübler)\n1/2 oz Cane Syrup (JM Sirop)\n3/4 oz Lemon Juice\n1 Egg White\nShake without ice and then with. Strain into a cocktail coupe and garnish with a few drops of Angostura Bitters.\nAfter purchasing some cane syrup earlier in the week, it was time to make the Toulouse-Lautrec from Gary Regan's\nBartender's Gin Compendium\n. The drink, created by Timothy Lacey of Chicago's Drawing Room, honors the artist's love of absinthe which he used as a comfort to his bodily woes and as solace for his unsightly appearance.\nThe Toulouse-Lautrec's Angostura Bitters garnish donated cinnamon and allspice aromas to that of the absinthe's anise. The sip was a creamy honey and lemon flavor, and the swallow began with the gin's botanicals. After the gin, the absinthe presented itself followed by floral notes from No. 6 Gin's lavender and Drambuie's heather on the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yQZpLBzAmPn5f5IlPFtTxQuxdRjxZdY_af80PUeBDogTjWdBIgY9S5OAs1ZU3vPz3V-s6Ucjj7ZONVHDITkFjUJC4xGbawuQCM5ZHE0KdnH88ShJd3VZshIm8aQHs81_F3E24q67GRw/s320/talouse_absinthe.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRAJm_UCRYHxSar7zjxTBdnBX6drCkfX2mih_kiWn3QUs1AQELpjnfN2Cju5CmJIGcshhg9hHUdAZLnVjC22ViZIUPBMk8i5ck-ixOkkJLx23r0Cw5zxNLi-KRl8f5avhXQ9DZlORqcI/s320/toulouse16.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yQZpLBzAmPn5f5IlPFtTxQuxdRjxZdY_af80PUeBDogTjWdBIgY9S5OAs1ZU3vPz3V-s6Ucjj7ZONVHDITkFjUJC4xGbawuQCM5ZHE0KdnH88ShJd3VZshIm8aQHs81_F3E24q67GRw/s800/talouse_absinthe.jpg", "comment_count": 0 }, { "title": "pink tea", "url": "https://cocktailvirgin.blogspot.com/2012/01/pink-tea.html", "published": "2012-01-27T16:38:00.006-05:00", "updated": "2017-08-12T12:07:33.538-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "gin", "grenadine", "lemon juice", "tea" ], "ingredients": [ "2/3 jigger Dry Gin (1 oz Martin Miller Westbourne)", "1/2 jigger Orange Pekoe Tea (3/4 oz Oolong)", "3 dash Grenadine (1/4 oz)", "3 dash Lemon Juice (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2/3 jigger Dry Gin (1 oz Martin Miller Westbourne)\n1/2 jigger Orange Pekoe Tea (3/4 oz Oolong)\n3 dash Grenadine (1/4 oz)\n3 dash Lemon Juice (1/4 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAfter the Toulouse-Lautrec, I decided to make the Pink Tea recipe I found in\nPioneers of Mixing at Elite Bars: 1903-1933\n. The drink stood out as most recipes during this time period, other than Punches and Hot Toddies, did not call for tea. Since the name Pink Tea caused me think of Pink Gin, the nautical implications of that drink made me reach for the Martin Miller Westbourne Strength Gin. The tea and lemon juice ingredients also reminded me of another sea-themed drink, the\nLioness of Brittany\n, that we created for a Grand Marnier event two years ago.\nThe Pink Tea began with a lemon oil aroma that led into a lemon sip that contained a hint of grenadine. The tea notes dominated the first few swallows including a dry tannin finish. After a few sips, the swallow began to reveal the juniper and other gin botanicals as well. Overall, the Pink Tea tasted like iced tea with lemon for the gin rather lurked in the background.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYTFcArZEfbtO9dwnQW5xc02Say69NK4RkZK-uet2cOukMkrgseWgXunP05v0CuRuR6n_kjAOOsN4ra1LbRpfkFb4FhYEaBE6j4lkGK-0etQvyvUAcDQi72IJMKlel2YW3rr5TSpUJzk/s320/pinktea17.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYTFcArZEfbtO9dwnQW5xc02Say69NK4RkZK-uet2cOukMkrgseWgXunP05v0CuRuR6n_kjAOOsN4ra1LbRpfkFb4FhYEaBE6j4lkGK-0etQvyvUAcDQi72IJMKlel2YW3rr5TSpUJzk/s800/pinktea17.JPG", "comment_count": 0 }, { "title": "always crashing the same car", "url": "https://cocktailvirgin.blogspot.com/2012/01/always-crashing-same-car.html", "published": "2012-01-30T17:28:00.006-05:00", "updated": "2017-08-12T12:07:03.630-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Philly.com", "year": null }, "categories": [ "applejack", "bitters (aromatic)", "chartreuse (green)", "quinquina" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1 1/2 oz Bonal Gentiane Quina", "1 tsp Green Chartreuse (1/6 oz)", "1-2 dash Aromatic Bitters (Angostura)" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a grapefruit peel over the top and discard.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1 1/2 oz Bonal Gentiane Quina\n1 tsp Green Chartreuse (1/6 oz)\n1-2 dash Aromatic Bitters (Angostura)\nStir with ice and strain into a cocktail glass. Twist a grapefruit peel over the top and discard.\nTwo Saturdays ago for a nightcap, I selected a drink from Colin Shearn from Philadelphia's Franklin Mortgage and Investment Company called Always Crashing the Same Car. I found the recipe in an article from\nPhilly.com\nabout apple brandy drinks, and I was lured in by the use of Bonal and the David Bowie reference. The drink was named after a song where the lyrics express the self-loathing of making the same error time and time again. Moreover, with a base resembling the\nMarconi Wireless\n, a drink we named one of our cats after (as seen\nhere\n), it would be hard for us to avoid this number. I was later informed that the drink was based off of the\nBentley\n, an equal parts apple brandy and Dubonnet Rouge recipe; exchanging one automobile reference for another and one quinquina for another, the Always Crashing the Same Car took shape.\nThe Always Crashing the Same Car presented itself with a grapefruit aroma that mingled with Bonal's bitter grape notes. A dry apple and grape sip led into Bonal's bitter and the brandy's barrel aging notes, and the swallow rounded off with Green Chartreuse and Angostura Bitters at the end. Indeed, the drink worked excellently as a dark and brooding Marconi Wireless with perhaps shades of Coppa's\nMarconi Wireless #2\n's bitter tribute entering in my mind.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrGZeXRcIfWwJ-E3D9B3W196KDHtjNpFpW5Jg0MVRkZ1SuhEYtmTqqFUWVqsTZB3qNoM39Tmra1h7YFPjQNf2Nhhn42XxFkyq2HCxTYtEFVh-QLaXpPPferXTvLpsGilydq0Nt74un5g/s320/alwayscrashing18.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrGZeXRcIfWwJ-E3D9B3W196KDHtjNpFpW5Jg0MVRkZ1SuhEYtmTqqFUWVqsTZB3qNoM39Tmra1h7YFPjQNf2Nhhn42XxFkyq2HCxTYtEFVh-QLaXpPPferXTvLpsGilydq0Nt74un5g/s800/alwayscrashing18.JPG", "comment_count": 2 }, { "title": "[andorra]", "url": "https://cocktailvirgin.blogspot.com/2012/01/andorra.html", "published": "2012-01-31T17:48:00.003-05:00", "updated": "2017-08-12T12:06:03.318-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ryan Lotz", "source": "Hawthorne", "year": null }, "categories": [ "#hawthorne", "amaro", "bitters (orange)", "cognac", "sherry", "simple syrup (other)" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1 oz Lustau Almacenista Amontillado Sherry", "1 oz Nardini Amaro", "1 barspoon Salted Rooibos Syrup (*)", "1 dash Regan's Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist a lemon peel over the top and discard.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1 oz Lustau Almacenista Amontillado Sherry\n1 oz Nardini Amaro\n1 barspoon Salted Rooibos Syrup (*)\n1 dash Regan's Bitters\nStir with ice and strain into a coupe glass. Twist a lemon peel over the top and discard.\n(*) Recipe can be found in the\nFlip Royal\nentry. A barspoon of grenadine and a small pinch of salt would probably make a decent substitution here.\nTwo Sundays ago, Andrea and I paid a visit to Hawthorne in Kenmore Square. When I asked bartender Ryan Lotz what he could do with Cognac, he suggested this brandy, sherry, and amaro number that lacked a name. Since the Cognac and sherry are produced in neighboring countries, I suggested calling the drink the Andorra after the tiny country in the Pyrenees mountains that is independent of Spain and France. Strangely, people born in Andorra have one of the longest life expectancies, so perhaps drinking in their honor might rub off in positive ways.\nThe Andorra initially greeted the nose with a lemon oil aroma that later gained sherry notes. The sip was a rich caramel grape flavor; while Andrea picked up more of a chocolate note here, I got more of a toffee one. Next, the swallow began with the sherry's nuttiness and ended with lingering chocolate and bitter notes from the Nardini Amaro.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-bt1AEyUThzzGyHaLdaY_0BmxxhOouliDfYOX5MrrPzkYRSEE66tAifT0fFOhm3oTndjh2Ikr_tkQRtTqT7Uo3EiUWH6ObhyZ8DILJUN7LfmfGjFD3kbhH4cD9Vbm6ouIGirj9Bmdw8/s320/andorra19.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-bt1AEyUThzzGyHaLdaY_0BmxxhOouliDfYOX5MrrPzkYRSEE66tAifT0fFOhm3oTndjh2Ikr_tkQRtTqT7Uo3EiUWH6ObhyZ8DILJUN7LfmfGjFD3kbhH4cD9Vbm6ouIGirj9Bmdw8/s800/andorra19.JPG", "comment_count": 0 }, { "title": "ce soir", "url": "https://cocktailvirgin.blogspot.com/2012/01/ce-soir.html", "published": "2012-01-31T18:37:00.004-05:00", "updated": "2019-05-01T12:37:30.031-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Nicole Lebedevitch", "source": null, "year": null }, "categories": [ "#hawthorne", "bitters (orange)", "chartreuse (yellow)", "cognac", "cynar" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "3/4 oz Cynar", "1/2 oz Yellow Chartreuse", "2 dash Regan's Bitters (*)" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n3/4 oz Cynar\n1/2 oz Yellow Chartreuse\n2 dash Regan's Bitters (*)\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.\n(*) Update 05/01/19: The Pierre Ferrand site lists this as one dash orange bitters and one dash Angostura Bitters.\nFor a follow up to the Andorra, bartender Ryan Lotz suggested a Cognac drink that Nicole Lebedevitch created call Ce Soir. The combination of brandy, Cynar, and Yellow Chartreuse was one that worked rather well in a\nFlip\nthat she made for me two years ago. The Ce Soir offered up a lemon and resinous pine-like aroma that drifted into a sweet sip that showcased some of the softer elements of the Chartreuse. The Cognac began the swallow and led into Cynar's bitter flavors; moreover, the swallow ended with Yellow Chartreuse's bounty of herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjrcdDmgxY8010zhjI-BJdu6CSTwLEyX0m9ix3M8xennWRMyS2uHLzbzeGjAptcRyx1D4NgvsZwNKKDp4VNNFx3bbgnfxRHmedXB7rfG32A74ItFd8V5ApXXAmM0hycgmJCOZ4RB2lz8/s320/cesoir20.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjrcdDmgxY8010zhjI-BJdu6CSTwLEyX0m9ix3M8xennWRMyS2uHLzbzeGjAptcRyx1D4NgvsZwNKKDp4VNNFx3bbgnfxRHmedXB7rfG32A74ItFd8V5ApXXAmM0hycgmJCOZ4RB2lz8/s800/cesoir20.JPG", "comment_count": 7 }, { "title": "bitter end", "url": "https://cocktailvirgin.blogspot.com/2012/02/bitter-end.html", "published": "2012-02-01T15:41:00.003-05:00", "updated": "2017-08-12T12:05:04.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "bitters (other)", "cointreau", "cynar", "gin", "grapefruit juice" ], "ingredients": [ "1 1/2 oz Gordon's Dry Gin", "1/2 oz Cointreau", "1/2 oz Cynar", "3/4 oz Grapefruit Juice", "2 dash Fee's Grapefruit Bitters" ], "instructions": "Shake with ice and pour into a rocks glass.", "body_text": "1 1/2 oz Gordon's Dry Gin\n1/2 oz Cointreau\n1/2 oz Cynar\n3/4 oz Grapefruit Juice\n2 dash Fee's Grapefruit Bitters\nShake with ice and pour into a rocks glass.\nTwo Mondays ago, Andrea and I went over to Highland Kitchen for dinner. The first drink on the cocktail menu to call out to me was the Bitter End which was their own take on the name as opposed to the two other\nBitter\nEnds\nI have written about before. The grapefruit and Cynar pairing reminded me pleasantly of the\nPeralta\n; therefore, I asked bartender Will Quackenbush to make me one.\nThe Bitter End offered up a gin and grapefruit aroma that transitioned into a citrus sip filled with orange and grapefruit flavors. On the swallow, the Cointreau merged with the Cynar, and it ended with a lingering juniper note. The interesting orange liqueur-Cynar interaction was something that I had noted before in Ryan Lotz's\nJupiter's Dilemma\nand Matthew Schrage's\nHugo Ball\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8WMI7Dls5aRUaB-V7X77HS9vNvY4mYKgkt9eeoPOIGpq1t1lH3Gtj74Iz3NPtB91XZp3ClOZ8C4S4g6gZgDCormfckZhNeRj-D6kB7R3WHlsz9S2tmnGaCxw4liekYNtFD_y9chPYzY/s320/bitterend21.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8WMI7Dls5aRUaB-V7X77HS9vNvY4mYKgkt9eeoPOIGpq1t1lH3Gtj74Iz3NPtB91XZp3ClOZ8C4S4g6gZgDCormfckZhNeRj-D6kB7R3WHlsz9S2tmnGaCxw4liekYNtFD_y9chPYzY/s800/bitterend21.JPG", "comment_count": 0 }, { "title": "bristol", "url": "https://cocktailvirgin.blogspot.com/2012/02/bristol.html", "published": "2012-02-01T16:11:00.003-05:00", "updated": "2017-08-12T12:04:32.537-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Will Quackenbush", "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "bitters (mole)", "chartreuse (yellow)", "pimento dram", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "3/4 oz Yellow Chartreuse", "1/4 oz St. Elizabeth Allspice Dram", "1 dash Fee's Chocolate Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Old Overholt Rye\n3/4 oz Yellow Chartreuse\n1/4 oz St. Elizabeth Allspice Dram\n1 dash Fee's Chocolate Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor my second drink at Highland Kitchen, I was tempted by the combination of allspice dram and Yellow Chartreuse, so I asked bartender Will Quackenbush for the Bristol. I was a bit curious about the name, and Will confirmed that the drink he created was indeed in honor of Bristol Palin. With an\nAlaska\nas a starting point, he converted the classic into a more warm and wintery recipe using a richer spirit and additional spicy ingredients. Will also mentioned that the name also pays tribute to Bristol, Vermont, where his dad did his pharmacy practicum years ago.\nThe Bristol's orange twist accented the rye whiskey aroma. Next, the sweet malt sip contained some light herbal notes from the Yellow Chartreuse, and the swallow presented the majority of the Chartreuse flavors along with the allspice and a lingering chocolate note from the bitters. While the whiskey kept a frontiers feel to the drink, I could see the basic recipe working just as well with Cognac or aged rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsERIJ5AtORY4DoCH_Mf3va5bapWiaM_4475klLVqNx58NJRe2hbdojlXTOY_YOIa6q9B7tNzT-NJtzkUrXj2DjvEpNy9Fg-HYCKJWTIyc7iaBDwHfCEgWJmMkCWynLtpVtkH26NnHTns/s320/bristol22.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsERIJ5AtORY4DoCH_Mf3va5bapWiaM_4475klLVqNx58NJRe2hbdojlXTOY_YOIa6q9B7tNzT-NJtzkUrXj2DjvEpNy9Fg-HYCKJWTIyc7iaBDwHfCEgWJmMkCWynLtpVtkH26NnHTns/s800/bristol22.JPG", "comment_count": 0 }, { "title": "omar", "url": "https://cocktailvirgin.blogspot.com/2012/02/omar.html", "published": "2012-02-02T15:33:00.003-05:00", "updated": "2017-08-12T12:04:03.306-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "applejack", "curacao", "raspberry syrup", "sherry" ], "ingredients": [ "3/4 jigger Applejack (1 1/2 oz Laird's)", "2 dash Sherry (1/2 oz Lustau Dry Amontillado)", "2 dash Raspberry Syrup (1/4 oz)", "1 dash Grand Marnier (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 jigger Applejack (1 1/2 oz Laird's)\n2 dash Sherry (1/2 oz Lustau Dry Amontillado)\n2 dash Raspberry Syrup (1/4 oz)\n1 dash Grand Marnier (1/4 oz)\nStir with ice and strain into a cocktail glass.\nTuesday last week, I was intrigued by a fruit-driven recipe called the Omar in\nPioneers of Mixing at Elite Bars: 1903-1933\n. The Omar's fruity aroma gave way to an apple and orange sip. The sherry began the swallow by adding a bit of complexity with its dry nutty flavor, and this was joined by raspberry notes from the syrup. I do regret not using Calvados for this drink since the apple notes in Laird's Applejack were rather subtle in this recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGZarD1ucuaLgVW1-zJgnou6CgSLFJV2R0GFCldffVj7pND6cYbHQn2nMnzkLHWFXx1UMGQTAcltD7qg3ZaWh4lxOj9S6uYawvkXLyGisRwwFu11MEkLhXFhupBIK_uOOocNI2IhJWX8/s320/omar24.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGZarD1ucuaLgVW1-zJgnou6CgSLFJV2R0GFCldffVj7pND6cYbHQn2nMnzkLHWFXx1UMGQTAcltD7qg3ZaWh4lxOj9S6uYawvkXLyGisRwwFu11MEkLhXFhupBIK_uOOocNI2IhJWX8/s800/omar24.JPG", "comment_count": 0 }, { "title": "aguamiel", "url": "https://cocktailvirgin.blogspot.com/2012/02/aguamiel.html", "published": "2012-02-02T15:49:00.003-05:00", "updated": "2017-08-12T12:03:31.756-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ryan Fitzgerald", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (Angostura)", "cynar", "pineapple syrup", "tequila" ], "ingredients": [ "2 oz Blanco Tequila", "1/2 oz Cynar", "1/2 oz Pineapple Gum Syrup", "2 dash Angostura Bitters", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Blanco Tequila\n1/2 oz Cynar\n1/2 oz Pineapple Gum Syrup\n2 dash Angostura Bitters\n1 pinch Salt\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the Omar, I decided to make Ryan Fitzgerald's Aguamiel that appeared in\nImbibe Magazine\n. The last drink I had by Ryan was another pineapple-flavored one, the\nFar East Algonquin\n. Instead of whiskey, the Aguamiel used tequila along with Cynar; the combination of these two spirits with pineapple had worked well in the past, such as in Sahil Mehta's\nAlucarda\n, so I was definitely game to try this one. For a drink name, Ryan chose the Spanish word for honey water that is often used to describe the sweet juice extracted from the agave's piña.\nThe Aguamiel presented a lemon oil, tequila, and herbal Cynar aroma that led into a pineapple sip. The swallow began with the pairing of tequila and Cynar that combined so wonderfully in drinks like the\nLipspin\nand ended with lingering Angostura spice notes. Moreover, the pinch of salt seemed to cut Cynar's bitterness into more earthy herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblRnBwbchTsd3TZxNMlC-oD12Pme3yoBReGW7pUbMT5GuhmpjOK6nlvB2iGLc0IgJ5kQAOF_njwQcRE8ekIObZMSwApUzHqsXOKsTID6jE90CKdET93f3wNBbIp5OTaVF62Vl5pfcpQs/s320/aguamiel25.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblRnBwbchTsd3TZxNMlC-oD12Pme3yoBReGW7pUbMT5GuhmpjOK6nlvB2iGLc0IgJ5kQAOF_njwQcRE8ekIObZMSwApUzHqsXOKsTID6jE90CKdET93f3wNBbIp5OTaVF62Vl5pfcpQs/s800/aguamiel25.JPG", "comment_count": 0 }, { "title": "zelda fitzgerald", "url": "https://cocktailvirgin.blogspot.com/2012/02/zelda-fitzgerald.html", "published": "2012-02-03T14:58:00.003-05:00", "updated": "2017-08-12T12:02:50.311-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Carrie Cole", "source": "Craigie on Main", "year": 2010 }, "categories": [ "#craigieonmain", "aperol", "bitters (Angostura)", "bitters (orange)", "cynar", "mirto", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1/2 oz Cynar", "1/2 oz Aperol", "1/2 oz Mirto Liqueur", "2 dash Angostura Bitters", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a flamed lemon twist.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1/2 oz Cynar\n1/2 oz Aperol\n1/2 oz Mirto Liqueur\n2 dash Angostura Bitters\n2 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with a flamed lemon twist.\nTwo Wednesday ago, Andrea and I went down to Craigie on Main for cocktails. For one of my drinks, I asked bartender John Mayer for the Zelda Fitzgerald. The drink was created back in spring of 2010 by then bar manager Carrie Cole, and I remember Andrea enjoying it a lot as I drank my\nMonmartre\n. Carrie based this drink off of a cocktail from Tom Schlesinger-Guidelli called the\nCamino\nthat appeared on Craigie's inaugural cocktail list. From the Camino, Carrie swapped the housemade amber vermouth for Aperol and Cynar, doubled the nonpotable bitters content, and switched citrus garnishes.\nThe Zelda Fitzgerald began with a lemon oil aroma that was joined by Aperol and Mirto notes. The rye's malt appeared on the sip along with the soft Aperol flavors; the rye's heat competed on the swallow with Mirto and Cynar's bitterness. Interestingly, the combination of flavors on the swallow generated an almost Campari-like note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptlBDtXTsBqiFdiLacMkuU-gqWz0wNR-vzAMT9ZuqH7Cb9Rd5rcx-83WMB68hc1ycE3lft5veIntcFdDUdXnCJreecLwC_HMVDj8Y3nHRkIEV-RgqSviVCMBl289tSgKbpXr_0OMiB7g/s320/zelda28.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptlBDtXTsBqiFdiLacMkuU-gqWz0wNR-vzAMT9ZuqH7Cb9Rd5rcx-83WMB68hc1ycE3lft5veIntcFdDUdXnCJreecLwC_HMVDj8Y3nHRkIEV-RgqSviVCMBl289tSgKbpXr_0OMiB7g/s800/zelda28.JPG", "comment_count": 0 }, { "title": "javanese crusta", "url": "https://cocktailvirgin.blogspot.com/2012/02/javanese-crusta.html", "published": "2012-02-03T15:20:00.004-05:00", "updated": "2017-08-12T12:01:34.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "batavia arrack", "bitters (Angostura)", "lime juice", "orgeat", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "1/4 oz Orgeat (BG Reynolds)", "1/4 oz Cinnamon Syrup (BG Reynolds)", "1/4 oz Lime Juice", "2 dash Angostura" ], "instructions": "Shake with ice and strain into a small wineglass with a sugar-coated rim. Garnish with a wide lime peel looped around the inside of the glass' opening.", "body_text": "1 1/2 oz Batavia Arrack\n1/4 oz Orgeat (BG Reynolds)\n1/4 oz Cinnamon Syrup (BG Reynolds)\n1/4 oz Lime Juice\n2 dash Angostura\nShake with ice and strain into a small wineglass with a sugar-coated rim. Garnish with a wide lime peel looped around the inside of the glass' opening.\nFor Thursday Drink Night last week on Mixoloseum, the theme was \"nuts.\" For a nut ingredient, I wanted to stay away from the temptation of trying to imitate the glory of the\nPeanut Malt Flip\nand instead focused on orgeat syrup. When thinking about orgeat recipes, I thought about the classic Cognac drink, the\nJapanese\n, and decided to make it a bit funkier by swapping in Batavia Arrack for the brandy. To add some extra flare, I paired the orgeat with cinnamon syrup as in Ben Sandrof's\nCuban Anole\nand merged the concept with the\nCrusta\n. Using the Japanese cocktail name as a base, I dubbed it the Javanese Crusta.\nThe Javanese Crusta hit the nose with Batavia Arrack, lime oil, and cinnamon aromas. The lime and orgeat on the sip was followed by Batavia Arrack's funkiness spiced with cinnamon syrup and Angostura Bitters on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oht-atIAhNZGn06EWTraapiIo_jDvFobjTsx5hpNvt0ODNiIsu5OXURJA1N6C07H8MT-3Ud-24yMTJ3e_l8rsmf5e5H4VDun9DNSlFBWKEVW7ToPtnFwG6eaz-Pxc39UH7wnM9y3avw/s320/javacrusta29.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oht-atIAhNZGn06EWTraapiIo_jDvFobjTsx5hpNvt0ODNiIsu5OXURJA1N6C07H8MT-3Ud-24yMTJ3e_l8rsmf5e5H4VDun9DNSlFBWKEVW7ToPtnFwG6eaz-Pxc39UH7wnM9y3avw/s800/javacrusta29.JPG", "comment_count": 1 }, { "title": "a two-fold operation", "url": "https://cocktailvirgin.blogspot.com/2012/02/two-fold-operation.html", "published": "2012-02-06T15:54:00.003-05:00", "updated": "2017-08-12T12:01:00.302-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Phoebe Esmon", "source": "Farmers' Cabinet", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "calvados", "genever", "sherry" ], "ingredients": [ "2 oz Genever (Bols)", "3/4 oz Calvados (Morin Selection)", "1/2 oz Benedictine", "1/2 oz Oloroso Sherry (Lustau)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Genever (Bols)\n3/4 oz Calvados (Morin Selection)\n1/2 oz Benedictine\n1/2 oz Oloroso Sherry (Lustau)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nAfter the Javanese Crusta, I decided to make the other drink in the\nPhilly.com\narticle where I found the\nAlways Crashing the Same Car\n. This drink was A Two-Fold Operation created by Phoebe Esmon at Farmers' Cabinet. Phoebe named the drink after a quote by Falstaff in \"Henry IV\" that did not have to do with political intrigue as I first suspected but with the effect of sherry and the benefits of drink:\nA good sherris sack hath a two-fold operation in it. It ascends me into the brain; dries me there all the foolish and dull and curdy vapours which environ it; makes it apprehensive, quick, forgetive, full of nimble fiery and delectable shapes, which, delivered o'er to the voice, the tongue, which is the birth, becomes excellent wit. The second property of your excellent sherris is, the warming of the blood; which, before cold and settled, left the liver white and pale, which is the badge of pusillanimity and cowardice; but the sherris warms it and makes it course from the inwards to the parts extreme: it illumineth the face, which as a beacon gives warning to all the rest of this little kingdom, man, to arm; and then the vital commoners and inland petty spirits muster me all to their captain, the heart, who, great and puffed up with this retinue, doth any deed of courage; and this valour comes of sherris.\nFor a sherry, she chose an oloroso that is described in the article's text as a sweet style of sherry; we lacked a sweet one and used the Lustau Don Nuño Dry Oloroso we had on hand instead. We also split this drink two ways to make for a more moderate-sized nightcap.\nThe Two-Fold Operation began with Bols Genever's malty notes along with a hint of apple aroma. Unlike the nose, the sip offered up more of Calvados' apple than the Genever. Next, the swallow began with the sherry's nuttiness that led into the herbalness of the Benedictine and finished with lingering Genever botanicals. Indeed, the Calvados had a great effect of softening the Genever and making the drink a rather smooth sipper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj558G1vXi1QJJ7XdUceJMZ14nZN0qG6-iH8gPpu4keT9WOL7KLzqHGo_OQeNsWITiFpf_MOP0cdydGPdJBhyVOYaooI0nf6uEJEv3a4DtVwIUg2awUfHl_LH1Fhh4g8VNVWZGBuPGU6bs/s320/twofold31.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj558G1vXi1QJJ7XdUceJMZ14nZN0qG6-iH8gPpu4keT9WOL7KLzqHGo_OQeNsWITiFpf_MOP0cdydGPdJBhyVOYaooI0nf6uEJEv3a4DtVwIUg2awUfHl_LH1Fhh4g8VNVWZGBuPGU6bs/s800/twofold31.JPG", "comment_count": 0 }, { "title": "kon-tini", "url": "https://cocktailvirgin.blogspot.com/2012/02/kon-tini.html", "published": "2012-02-06T16:34:00.003-05:00", "updated": "2017-08-12T11:59:58.845-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jeff Beach Bum Berry", "source": "Food & Wines: Cocktails 2010", "year": 2010 }, "categories": [ "falernum", "ginger liqueur", "lime juice", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Virgin Island White Rum (El Dorado 3 Year)", "1/2 oz Dark Rum pref. Demerara (Lemon Hart 80)", "3/4 oz Ginger Liqueur (King's Ginger)", "3/4 oz Velvet Falernum", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lime twist spiral.", "body_text": "1 1/2 oz Virgin Island White Rum (El Dorado 3 Year)\n1/2 oz Dark Rum pref. Demerara (Lemon Hart 80)\n3/4 oz Ginger Liqueur (King's Ginger)\n3/4 oz Velvet Falernum\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass. Garnish with a lime twist spiral.\nTwo Fridays ago, I spotted a rum drink by Jeff Beach Bum Berry that we had passed over in\nFood & Wines: Cocktails 2010\ncalled the Kon-Tini. The name stems from a reference in Jeff's\nSippin' Safari\nwhere the introduction explained, \"In 1947, Thor Heyerdahl sailed 4,300 miles across the Pacific in the Kon-Tiki, a rickety balsa-log raft. Heyerdahl was a lightweight. Beach Bum Berry's raft, the Kon-Tini, not only travels through oceans... but through time.\" While Heyerdahl was attempting to prove that pre-Columbian South Americans could have settled Polynesia, Berry's epic journey is to gather recipes inspired by Polynesian food and drink; in a way, their efforts are both valuable historical recreations.\nBerry created this drink shortly after Domaine de Canton Ginger Liqueur came out for he felt that it would work well with falernum. Here, the lime and ginger notes filled the aroma and the sip. The swallow showcased the spicier elements of the ginger along with the rum and the falernum's clove. Overall, the Kon-Tini was a tasty spiced riff on the classic Daiquiri.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtnu2GQF55vLs0pSSp9h9cmzk_4r9sM7D3S1CC2dlbZqsz8l-MghXoOYY2aw04W0fYMCLSdSH_qPGCD6_eP25enhHJo2bLLjgrsUGqRzjDSj59CivErWxgSmcnthghA_W35H2-EF-O90/s320/kontini32.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtnu2GQF55vLs0pSSp9h9cmzk_4r9sM7D3S1CC2dlbZqsz8l-MghXoOYY2aw04W0fYMCLSdSH_qPGCD6_eP25enhHJo2bLLjgrsUGqRzjDSj59CivErWxgSmcnthghA_W35H2-EF-O90/s800/kontini32.JPG", "comment_count": 3 }, { "title": "benjamin barker daiquiri", "url": "https://cocktailvirgin.blogspot.com/2012/02/benjamin-barker-daiquiri.html", "published": "2012-02-07T16:38:00.004-05:00", "updated": "2017-08-12T11:59:17.363-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Co.", "year": null }, "categories": [ "absinthe", "campari", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Aged Rum (1 oz Appleton VV, 1 oz Coruba Dark)", "1/2 oz Campari", "1/2 oz Lime Juice", "1/2 oz Demerara Simple Syrup (Jaggery)", "1/8 oz Absinthe Verte (La Muse Verte)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a floated lime wheel.", "body_text": "2 oz Aged Rum (1 oz Appleton VV, 1 oz Coruba Dark)\n1/2 oz Campari\n1/2 oz Lime Juice\n1/2 oz Demerara Simple Syrup (Jaggery)\n1/8 oz Absinthe Verte (La Muse Verte)\nShake with ice and strain into a cocktail glass. Garnish with a floated lime wheel.\nTwo Saturdays ago, Andrea was in the mood for an absinthe drink so I opened up Kate Simon's\nAbsinthe Cocktails\nbook looking for inspiration. The recipe that called out to me was from Brain Miller of Death & Co.; his Benjamin Barker Daiquiri was named after one of the aliases Sweeney Todd, the razor-wielding killer of\nThe String of Pearls\nand\nThe Demon Barber of Fleet Street\n. What drew me to the recipe was not the absinthe but the addition of Campari to the Daiquiri -- an addition that worked rather well in a\nMai Tai\nvariation I was served at Eastern Standard. The Campari also donated the sanguine hue that sparked Brian Miller's imagination in the naming process.\nThe Benjamin Barker Daiquiri greeted my nose with absinthe, lime, and resinous wood notes from the aged rums. The sip presented lime and rich caramel notes from the rum, and the swallow showcased the funkier aspects of the rums and the bitter notes of the Campari. A lingering absinthe note remained on the aftertaste that strangely seemed more menthol than anise. Overall, the richness of the rums and the raw sugar kept the Campari in check rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8Hx6vBRku4Wff7WENK1EsF6krOHbx7Q8ZM5gJEBQd_ktUX7kEOPBNVwcN1gVdoN5W6EmEFN3LYHaKXLkhyphenhyphen4Cp_KpTR11wK3Tsqvj_XtkHCxYrupyqny7qokzeySBeqoZByH4rQVhz08/s320/benjaminbarker33.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8Hx6vBRku4Wff7WENK1EsF6krOHbx7Q8ZM5gJEBQd_ktUX7kEOPBNVwcN1gVdoN5W6EmEFN3LYHaKXLkhyphenhyphen4Cp_KpTR11wK3Tsqvj_XtkHCxYrupyqny7qokzeySBeqoZByH4rQVhz08/s800/benjaminbarker33.JPG", "comment_count": 1 }, { "title": "sentimental gentleman", "url": "https://cocktailvirgin.blogspot.com/2012/02/sentimental-gentleman.html", "published": "2012-02-07T17:55:00.005-05:00", "updated": "2017-08-12T11:58:39.643-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kenny Belanger", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "benedictine", "scotch", "walnut liqueur" ], "ingredients": [ "2 oz Douglas XO Blended Scotch", "1/2 oz Benedictine", "1/2 oz Nux Alpina Walnut Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Douglas XO Blended Scotch\n1/2 oz Benedictine\n1/2 oz Nux Alpina Walnut Liqueur\nStir with ice and strain into a rocks glass.\nTwo Sundays ago, Andrea and I ate dinner at Veggie Galaxy and headed over to Brick and Mortar where bartenders Kenny Belanger and Misty Kalkofen were making drinks. For my first cocktail, I asked Kenny for the Sentimental Gentleman which offered up a peaty smoke aroma from the Scotch that later gained walnut notes as it warmed up. The malt from the Scotch filled the sip, and the swallow was an interplay of the herbal Benedictine and the walnut. Rather poetically, the Sentimental Gentleman got a bit more bitter and sharp over time as it acclimated to room temperature.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4j2nRyIPhSu2s4qbzQqdiZJW9oyYGZC0Tn5rQBEwTzBu0Dmm3I-jFCASQPS93t-l8I9P-zNyOCZe3UK6DcpPvkwa6STP6G9aM9sfHPst0mNhEg-eznByDMtY6L3yCxHeRKMo6PQnNso/s320/sentimentalgent36.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4j2nRyIPhSu2s4qbzQqdiZJW9oyYGZC0Tn5rQBEwTzBu0Dmm3I-jFCASQPS93t-l8I9P-zNyOCZe3UK6DcpPvkwa6STP6G9aM9sfHPst0mNhEg-eznByDMtY6L3yCxHeRKMo6PQnNso/s800/sentimentalgent36.JPG", "comment_count": 2 }, { "title": "temporary fix", "url": "https://cocktailvirgin.blogspot.com/2012/02/temporary-fix.html", "published": "2012-02-08T17:01:00.003-05:00", "updated": "2017-08-12T11:57:37.529-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "creme de cassis", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Citadelle Gin", "1/2 oz Crème de Cassis", "3/4 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add straws.", "body_text": "2 oz Citadelle Gin\n1/2 oz Crème de Cassis\n3/4 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add straws.\nThe other drink I had at Brick and Mortar was the Temporary Fix made for me by bartender Misty Kalkofen. Besides my adoration of the\nFix\n, a classic but nearly lost and forgotten drink class, I was lured into ordering this menu item for it was in the structure of the Mississippi (or Missouri) Mule, a recipe we made from one of Duffy's cocktail books shortly after starting to make drinks at home years ago. While I did not ask Misty about how a Fix came on to the menu, I surmise that she wanted to find a good use for the small format ice machine the bar owns.\nThe Temporary Fix began with a lemony aroma that led into a lemon and berry sip. Most of the cassis notes came through on the swallow though; when paired with the gin's botanicals, the cassis gained an interesting bitter aspect to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBsSbaFac1F4pp8YfRfuJ9NsHeu2bc8qYGRF33SBuU_Debw8J9HGAdI7gSh0XCB3RibV5FykudkANzAY2_DegeqID1OjCoKZXQ0hhcbk-Mdi7PY-iCmP8ZdqA4LIA-YwB0AzGuXI4S9E/s320/tempfix37.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBsSbaFac1F4pp8YfRfuJ9NsHeu2bc8qYGRF33SBuU_Debw8J9HGAdI7gSh0XCB3RibV5FykudkANzAY2_DegeqID1OjCoKZXQ0hhcbk-Mdi7PY-iCmP8ZdqA4LIA-YwB0AzGuXI4S9E/s800/tempfix37.JPG", "comment_count": 3 }, { "title": "dwight street book club", "url": "https://cocktailvirgin.blogspot.com/2012/02/dwight-street-book-club.html", "published": "2012-02-08T17:43:00.005-05:00", "updated": "2026-03-11T13:02:28.888-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "lemon juice", "port (ruby)", "rum (white)", "sherry", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "2 oz El Dorado White Rum", "1 oz Lemon Juice", "1 oz Carpano Antica Sweet Vermouth", "1/2 oz Pedro Ximenez Sherry", "1/2 oz Burnt Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass painted with two streaks of port reduction paint (post-rotovapping, boiled down).", "body_text": "2 oz El Dorado White Rum\n1 oz Lemon Juice\n1 oz Carpano Antica Sweet Vermouth\n1/2 oz Pedro Ximenez Sherry\n1/2 oz Burnt Cinnamon Syrup\nShake with ice and strain into a cocktail glass painted with two streaks of port reduction paint (post-rotovapping, boiled down).\nTuesday last week, Andrea and I took the opportunity to visit the newly redesigned bar at Clio. The bar gained about three seats in length as the lounge area on the short side of the bar was removed; this might be expanded to 4 or 5 more seats depending on the chair spacing. Moreover, the bar gained an additional work station for crafting drinks which will come in handy on the busier nights. In addition, the white marble bar top transformed into a wooden one, the back bar acquired a bit of lighting, and the television luckily evaporated. Still the same old Todd Maul behind the stick, but since we had last seen him, he gained a rotovap and seems to have had a lot of fun tinkering and extracting flavors with it. While Andrea tried a drink that had purified aspects of Lillet Blanc, I went with the Dwight Street Book Club that used remnants of a rotovapped port wine as a garnish.\nThe Dwight Street Book Club offered up a rum and sweet grape aroma. The grape continued on in the sip where it was countered by the lemon. On the swallow, the rum was followed by cinnamon and sherry notes. Overall, the drink was rather lightly bodied; however, as the paint shed from the sides of the glass, it made the last few sips much more heavier in body with rich port flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyKWmb3aUOdxNRmWu0L-QOLTdpGp1IgV3DVz4PX-d40f9iEeWyuqT6m2J64u0V7Vz5MD12fKRyFbNlQbwB_kXk7gf5Q6o6lI93YF5Y1Ow2eLpZ1YUWbxqo08urVNxuSeU_0OfFo5zvlE/s320/dwightstreet39.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyKWmb3aUOdxNRmWu0L-QOLTdpGp1IgV3DVz4PX-d40f9iEeWyuqT6m2J64u0V7Vz5MD12fKRyFbNlQbwB_kXk7gf5Q6o6lI93YF5Y1Ow2eLpZ1YUWbxqo08urVNxuSeU_0OfFo5zvlE/s800/dwightstreet39.JPG", "comment_count": 5 }, { "title": "armistice cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/02/armistice-cocktail.html", "published": "2012-02-09T15:56:00.004-05:00", "updated": "2025-03-19T09:56:48.436-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Erik Hakkinen", "source": "Zig Zag Café", "year": null }, "categories": [ "bitters (aged)", "chartreuse (green)", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1/2 oz Noilly Prat Dry Vermouth", "1/4 oz Green Chartreuse", "1/4 oz Luxardo Maraschino", "2 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1/2 oz Noilly Prat Dry Vermouth\n1/4 oz Green Chartreuse\n1/4 oz Luxardo Maraschino\n2 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a cocktail glass.\nWednesday last week, I reached for\nLeft Coast Libations\nin hopes of finding an alluring recipe from the other side of the country. The one that caught my attention first was the Armistice Cocktail created by Erik Hakkinen of Seattle's Zig Zag Café. With dry vermouth, Green Chartreuse, and Maraschino, it reminded me of a more subtle rye\nCalifornie Palace\nfrom Ted Saucier's\nBottoms Up\n, and with the Manhattan variation structure, it also me think of a\nBrooklyn\n.\nThe Armistice Cocktail began with a Green Chartreuse aroma that was spiced by the bitters' cinnamon note. The rye's malt filled the sip along with Maraschino's more cherry flavors. The funkier aspect of the Maraschino came out in the swallow along with the rye's heat and the Green Chartreuse's complex herbal notes. Moreover, the lingering Maraschino notes were later joined by the bitters' cinnamon after a few swallows.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_WPrQDjmYVYSREagAy9AVsf0-bkTmgNyZmbeHTjJMLz5oVYXl3ejfT65qKNXU3o64Rv0FdCK1ZIocOrJap4nVTWw-Q_vbDltzX2wcyQ-5XMLMoSTSpMvlxpL781Y-68QOjycDTaFoWk/s320/armistice41.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_WPrQDjmYVYSREagAy9AVsf0-bkTmgNyZmbeHTjJMLz5oVYXl3ejfT65qKNXU3o64Rv0FdCK1ZIocOrJap4nVTWw-Q_vbDltzX2wcyQ-5XMLMoSTSpMvlxpL781Y-68QOjycDTaFoWk/s800/armistice41.JPG", "comment_count": 0 }, { "title": "gilroy", "url": "https://cocktailvirgin.blogspot.com/2012/02/gilroy.html", "published": "2012-02-09T16:40:00.003-05:00", "updated": "2017-08-12T11:55:40.795-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "bitters (orange)", "cherry brandy", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1/3 Gin (1 oz Beefeater)", "1/3 Cherry Brandy (1 oz Cherry Heering)", "1/6 Dry Vermouth (1/2 oz Noilly Prat)", "1/6 Lemon Juice (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Gin (1 oz Beefeater)\n1/3 Cherry Brandy (1 oz Cherry Heering)\n1/6 Dry Vermouth (1/2 oz Noilly Prat)\n1/6 Lemon Juice (1/2 oz)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass.\nAfter the Armistice Cocktail, I opened up Patrick Duffy's\nThe Official Mixer's Manual\nand spotted the Gilroy; I tracked the recipe back to Boothby's 1934\nWorld Drinks And How To Mix Them\nbefore I gave up and decided to make the drink. I am always up for the Heering and lemon juice pairing after falling in love with the sour cherry flavor combination in the\nHigh Hat\n. The Gilroy is actually closer to another drink from a 1930's cocktail book, the\nGolfer's Special\nthat I found in the\nCafé Royal Cocktail Book\n. The two drinks are identical except for the Golfer's Special's using Lillet in place of the Gilroy's dry vermouth; however, when I made the Golfer's Special, I interpreted the cherry brandy as kirsch instead.\nThe Gilroy greeted my nose with a cherry aroma with perhaps a hint of lemon. The lemon and cherry on the sip came across almost like grenadine, and the cherry continued on into the swallow where it paired with the gin. Overall, the lemon and dry vermouth mellowed out the Cherry Heering such that it donated the cherry flavor but came across less like the liqueur and more like cherry juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOT9p1QzQ04ivM81IlLoj6W8X4Qfa4pm0nhqrRWItcRP9J2Zv_Zx6JSzXX5z8XNmMOFAFpmevfiQafEskqTuFzJquDsz8Otm9AuyvcRiTRhlUlMJWLmnP4cPoNnX07JqTTz5BFYgPdYs/s320/gilroy42.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOT9p1QzQ04ivM81IlLoj6W8X4Qfa4pm0nhqrRWItcRP9J2Zv_Zx6JSzXX5z8XNmMOFAFpmevfiQafEskqTuFzJquDsz8Otm9AuyvcRiTRhlUlMJWLmnP4cPoNnX07JqTTz5BFYgPdYs/s800/gilroy42.JPG", "comment_count": 0 }, { "title": "pare de sufrir", "url": "https://cocktailvirgin.blogspot.com/2012/02/pare-de-sufrir.html", "published": "2012-02-10T15:47:00.005-05:00", "updated": "2026-03-11T13:02:38.003-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": null, "year": null }, "categories": [ "*room temperature", "amaro", "bitters (Angostura)", "bitters (aromatic)", "kahlua", "mezcal", "sherry" ], "ingredients": [ "1 1/2 oz Lustau San Emilio Pedro Ximenez Sherry", "5/8 oz Chichicapa Mezcal (Sombra)", "1/2 oz Galliano Ristretto", "1/4 oz Amaro Lucano (3 parts Amaro Nardini:1 part Fernet Branca)", "1 dash Angostura Bitters", "1 dash Bitter Truth Aromatic Bitters (Housemade Abbott's)" ], "instructions": "Stir without ice and pour into an espresso cup. Garnish with a small amount of grated canela.", "body_text": "1 1/2 oz Lustau San Emilio Pedro Ximenez Sherry\n5/8 oz Chichicapa Mezcal (Sombra)\n1/2 oz Galliano Ristretto\n1/4 oz Amaro Lucano (3 parts Amaro Nardini:1 part Fernet Branca)\n1 dash Angostura Bitters\n1 dash Bitter Truth Aromatic Bitters (Housemade Abbott's)\nStir without ice and pour into an espresso cup. Garnish with a small amount of grated canela.\nTwo Thursdays ago, I opened\nBeta Cocktails\nand read off a few drinks to Andrea. She seemed most enthusiastic about the room temperature cocktail, Pare de Sufrir, created by Misty Kalkofen. The drink may be named after a popular mezcal bar in Guadalajara. With sherry and coffee liqueur, it reminded me of Tyler Wang's\nRapscallion\nwhich may have been influenced by Misty's recipe or style since they both worked at Drink back then.\nThe Pare de Sufrir presented a coffee and cinnamon aroma with a hint of mezcal. The sip began with a rich, sweet grape flavor that led into a mezcal and coffee swallow. Next, the drink finished with a combination of smoke, bitter, and herbal notes. Indeed, the sweet Pedro Ximénez sherry seemed to soften the balance and allowed for the Pare de Sufrir to require neither chilling nor dilution with ice or water.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAag1DTb8OJYuv1aIRxLMM0tn6J9EXzP4XoIQx13Zkr98YgN5SvqfEG9PAnJ1390SpRAJGE9vKjJRSpjr1FyikcpYGEHiy-v22m6Vr2cfGCU2yFAa7XsKBb-UpX30zrNKgAm__Tj7ccE/s320/paresufrir43.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAag1DTb8OJYuv1aIRxLMM0tn6J9EXzP4XoIQx13Zkr98YgN5SvqfEG9PAnJ1390SpRAJGE9vKjJRSpjr1FyikcpYGEHiy-v22m6Vr2cfGCU2yFAa7XsKBb-UpX30zrNKgAm__Tj7ccE/s800/paresufrir43.JPG", "comment_count": 0 }, { "title": "infurator", "url": "https://cocktailvirgin.blogspot.com/2012/02/infurator.html", "published": "2012-02-10T16:46:00.004-05:00", "updated": "2017-08-12T11:53:22.654-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1933 }, "categories": [ "cherry brandy", "herbsainte", "vermouth (dry)", "whiskey" ], "ingredients": [ "2/3 jigger Rye (1 1/2 oz Sazerac 6 Year)", "1/4 jigger Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Cherry Brandy (1/2 oz Cherry Heering)", "1 dash Ojen Bitters (1/8 oz Herbsaint)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a Luxardo cherry.", "body_text": "2/3 jigger Rye (1 1/2 oz Sazerac 6 Year)\n1/4 jigger Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Cherry Brandy (1/2 oz Cherry Heering)\n1 dash Ojen Bitters (1/8 oz Herbsaint)\nStir with ice and strain into a cocktail glass. I added a Luxardo cherry.\nAfter the Pare de Sufrir, I decided to make a nightcap from\nPioneers of Mixing at Elite Bars: 1903-1933\ncalled the Infurator. I am still not sure if that was a misspelling of Infuriator (*), but the recipe reminded me of a dry instead of sweet vermouth\nRemember the Maine\n. Originally I made the drink with half as much Cherry Heering a listed above; however, the flavor was a little lacking without the sweet vermouth's fullness and sugar content. When I remade the drink with more cherry brandy the next day, I was quite pleased with the result.\nThe Infurator's aroma contained rye notes and I detected the Herbsaint's anise and Andrea picked up more on the cherry notes. The rye's malt and a slight fruit note from the dry vermouth and Cherry Heering filled the sip. The Cherry Heering really shone through on the swallow where it joined the Herbsaint's herbal notes which lingered on into the finish. The Infurator was pretty lightly bodied and dry compared to the Remember the Maine, and it possessed a beautiful subtlety to it.\n(*) I later discovered an Infuriator but it was 2 parts brandy, 1 part anisette.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-bUu2D9TBpk7MlDG2cB8gfjl3rQrFXgOrVmXIHok5ZUZ7z57xL0rTUebCe3K27MDFIm8gM-RynTJEaETkfzwy8b5RT538iga_N59a88Ppy1r3R3II-hV8gIJnzuhZi33CYiUd-6WFOA/s320/infurator44.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-bUu2D9TBpk7MlDG2cB8gfjl3rQrFXgOrVmXIHok5ZUZ7z57xL0rTUebCe3K27MDFIm8gM-RynTJEaETkfzwy8b5RT538iga_N59a88Ppy1r3R3II-hV8gIJnzuhZi33CYiUd-6WFOA/s800/infurator44.JPG", "comment_count": 2 }, { "title": "oregon trail", "url": "https://cocktailvirgin.blogspot.com/2012/02/oregon-trail.html", "published": "2012-02-12T22:06:00.003-05:00", "updated": "2017-08-12T11:52:48.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "J.B. Bernstein", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (other)", "brandy", "chartreuse (yellow)", "gin" ], "ingredients": [ "1 3/4 oz Ransom Old Tom Gin", "1/2 oz Yellow Charteuse", "1/2 oz Zirbenz Stone Pine Liqueur", "1/4 oz Soberano Brandy", "4 drops Scrappy's Lavender Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.", "body_text": "1 3/4 oz Ransom Old Tom Gin\n1/2 oz Yellow Charteuse\n1/2 oz Zirbenz Stone Pine Liqueur\n1/4 oz Soberano Brandy\n4 drops Scrappy's Lavender Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.\nTwo Fridays ago, I ventured down to Backbar and found a seat in front of bartender Joseph Cammarata. The item that intrigued me was the drink of the week, the Oregon Trail, created by bartender J.B. Bernstein. While the name made reference to the old computer game teaching kids about life out West in the 19th century, the drink taught imbibers about (18th and) 19th century style liquors made today out West. Indeed, the Old Tom Gin from Oregon's Ransom Spirits was the base for this herbal and floral number. While I had never had Zirbenz with Ransom's Old Tom before, I did enjoy it with Hayman's Old Tom in No. 9 Park's\nBold Proposition\n.\nThe Oregon Trail began with a lemon oil aroma that was complemented by floral notes from the lavender bitters and perhaps elements of the Yellow Chartreuse. The sweeter aspect of the Yellow Chartreuse and the smooth brandy notes filled the sip; the brandy was added to this drink to donate a little extra body to the balance. The swallow began with pine notes from the Zirbenz and herbal elements from the gin; the swallow ended a little sharper with the Yellow Chartreuse and lavender notes. Luckily, true to the drink's description, no one died of dysentery that night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEw9PdzvXOGhWYoOjgrjYUvAWVEHYQihDobg7JudRRbPtmqD8a7K3PKArcIBz2U7CeH-RNcdJg-GNLafj19FonwQN9W67rp4YhFvPvV7FZqkODh5KS1mikrWTw7pudUTqGsSqLrVZhSM/s320/oregontrail45.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEw9PdzvXOGhWYoOjgrjYUvAWVEHYQihDobg7JudRRbPtmqD8a7K3PKArcIBz2U7CeH-RNcdJg-GNLafj19FonwQN9W67rp4YhFvPvV7FZqkODh5KS1mikrWTw7pudUTqGsSqLrVZhSM/s800/oregontrail45.JPG", "comment_count": 0 }, { "title": "they shall inherit the earth", "url": "https://cocktailvirgin.blogspot.com/2012/02/they-shall-inherit-earth.html", "published": "2012-02-13T16:35:00.004-05:00", "updated": "2017-08-12T11:52:44.468-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Morley Callaghan", "source": "Esquire's The Art of Mixing Drinks", "year": null }, "categories": [ "benedictine", "brandy", "cointreau", "lemon juice" ], "ingredients": [ "1/3 Brandy (1 oz Pedro Domecq Fundador Solera Reserva)", "1/3 Lemon Juice (1 oz)", "1/6 Cointreau (1/2 oz)", "1/6 Benedictine (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/3 Brandy (1 oz Pedro Domecq Fundador Solera Reserva)\n1/3 Lemon Juice (1 oz)\n1/6 Cointreau (1/2 oz)\n1/6 Benedictine (1/2 oz)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nFriday night after dinner, I was browsing\nEsquire's The Art of Mixing Drinks\nand spotted a drink I had made years ago before I started writing for the blog. The drink was created by author Morley Callaghan, and he named it after his novel,\nThey Shall Inherit the Earth\n. The book was written in 1935 about a father and son's tribulations during the Great Depression, but I could not find any information about when the drink itself was actually created. Apparently, Morley was concerned later in life that he would be remembered solely for knocking down the larger Ernest Hemingway in a boxing match in Paris refereed by F. Scott Fitzgerald. While I have read none of his books (and thus living up to his fears), I will try to tack on this\nSidecar\nvariation onto his boxing prowess.\nThe They Shall Inherit the Earth began with an orange oil aroma with a hint of lemon notes which mirrored the sip containing lemon juice and orange liqueur flavors. Next, the swallow presented the brandy mixed with the herbal notes of the Benedictine and ended with a tart lemon note. While it was a drier, more complex Sidecar, it reminded me more of the apple brandy\nHoneymoon Cocktail\nthat Ted Haigh unearthed in his\nVintage Spirits and Forgotten Cocktails\nbook.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsZBbkajhIesKqvmmmFTWOy6dnsYbDFZAvJipemXPS5RAp2GWGAgKjM9Qg5TpDvcE3FL2DyjEdN4tTRmcX1g22bbC8f3PLxZ0wJcALjzCBNgbJl5pEuLuIvWSS574uI8EbjvzIbuqvVE/s320/theyshallinherit47.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsZBbkajhIesKqvmmmFTWOy6dnsYbDFZAvJipemXPS5RAp2GWGAgKjM9Qg5TpDvcE3FL2DyjEdN4tTRmcX1g22bbC8f3PLxZ0wJcALjzCBNgbJl5pEuLuIvWSS574uI8EbjvzIbuqvVE/s800/theyshallinherit47.JPG", "comment_count": 0 }, { "title": "green line", "url": "https://cocktailvirgin.blogspot.com/2012/02/green-line.html", "published": "2012-02-13T17:49:00.003-05:00", "updated": "2017-08-12T11:51:15.928-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "curacao", "gin", "orange juice", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "1/2 Seagers Gin (1 1/2 oz Knockabout)", "1/6 Gronsteldt Swedish Punsch (1/2 oz Kronan)", "1/6 Dry Vermouth (1/2 oz Noilly Prat)", "1/6 Orange Juice (1/2 oz)", "1 tsp Bols Blue Curaçao (1 tsp Senior Curaçao + 1/2 drop blue food coloring)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Seagers Gin (1 1/2 oz Knockabout)\n1/6 Gronsteldt Swedish Punsch (1/2 oz Kronan)\n1/6 Dry Vermouth (1/2 oz Noilly Prat)\n1/6 Orange Juice (1/2 oz)\n1 tsp Bols Blue Curaçao (1 tsp Senior Curaçao + 1/2 drop blue food coloring)\nShake with ice and strain into a cocktail glass.\nAfter the They Shall Inherit the Earth, Andrea wanted a Swedish Punsch drink that would utilize our unopened bottle of Kronan. For inspiration, I opened up the\nCafé Royal Cocktail Book\nand found the Green Line. Just like the\nBluebeard's Passion\n, the Green Line proves that drinks containing blue Curaçao are not necessarily cheesy; perhaps the 1930's British aesthetic assists in giving the recipes some dignity. The Green Line, of course, is not named after the subway line here in Boston but a train line in London that was converted from the Metropolitan Line into their subway's Green Line 1933.\nWhile I do not own blue Curaçao, the addition of food coloring converted our ordinary clear liqueur quite well -- perhaps too well given its potency; indeed, it paired up with the orange juice to create the intended green hue. The Green Line began with a citrus and rum aroma that led into an orange and dry vermouth's grape flavored sip. The Swedish Punsch notes started the swallow that ended with the gin's botanicals. Overall, the drink was similar to an orange juice-laden\nSuedoise\n; aesthetically, that drink's orange color was much easier to process than the Green Line's artificial hue.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbCnnCf_hLWhALS9880XuBQLHWQjV82NLBvORHZP8hcpU1f-ZD7I9EMvaRSKv5TIVoOALUUrbXWP5R0qqEYKMzuz5jpKpqlOoQFlowgo6LiHPFL6Of9yPgAjRzXsRKWq-2EnJGvbpEMM/s320/greenline48.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbCnnCf_hLWhALS9880XuBQLHWQjV82NLBvORHZP8hcpU1f-ZD7I9EMvaRSKv5TIVoOALUUrbXWP5R0qqEYKMzuz5jpKpqlOoQFlowgo6LiHPFL6Of9yPgAjRzXsRKWq-2EnJGvbpEMM/s800/greenline48.JPG", "comment_count": 2 }, { "title": "dirt'n'diesel", "url": "https://cocktailvirgin.blogspot.com/2012/02/dirtndiesel.html", "published": "2012-02-14T15:47:00.003-05:00", "updated": "2017-08-12T11:50:46.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Cale Green", "source": "Tavern Law", "year": 2011 }, "categories": [ "cynar", "fernet-branca", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Cruzan Blackstrap Rum", "1/2 oz Fernet Branca", "1/2 oz Demerara Simple Syrup", "1/4 oz Cynar", "1/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.", "body_text": "2 oz Cruzan Blackstrap Rum\n1/2 oz Fernet Branca\n1/2 oz Demerara Simple Syrup\n1/4 oz Cynar\n1/4 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge.\nTwo Saturdays ago, I decided to peruse Gary Regan's\nAnnual Manual for Bartenders 2011\nfor ideas. One that stood out was the Dirt'n'Diesel by Cale Green who bartends at Tavern Law (and the Needle & Thread located above Tavern Law) in Seattle. The recipe appeared like an embittered\nCorn'n'Oil\n, and the similarities of the two names seemed to support that. The drink was mention in a GQ article about\n25 best cocktail bars\nin America; apparently, an organic farmer from Portland stepped into the bar and asked Cale to make him a drink that would honor spending all day on a tractor, and the Dirt'n'Diesel was the result.\nThe drink's aroma presented rich blackstrap molasses notes along with sharper ones from the lime and Fernet Branca. The sip matched up the molasses and lime, and the swallow showcased a tamed Fernet Branca that ended earthier instead of menthol-driven. Perhaps the Fernet-laden swallow was softened by the Cynar or perhaps the heaviness of the rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjZQRpEPgOKA-hqHJxm-zqXE2jvucnzRXBwTaiUMzita13CBmpy1N6m0-LCYtqswixgxxTg2IaAplOhL7UM4sEyuurZQf7BEgAYtMSuJBreYfwTUfV9GUs11OGRyJ-LkNn8X8J00QZQs/s320/dirtdiesel50.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjZQRpEPgOKA-hqHJxm-zqXE2jvucnzRXBwTaiUMzita13CBmpy1N6m0-LCYtqswixgxxTg2IaAplOhL7UM4sEyuurZQf7BEgAYtMSuJBreYfwTUfV9GUs11OGRyJ-LkNn8X8J00QZQs/s800/dirtdiesel50.JPG", "comment_count": 1 }, { "title": "figure eight", "url": "https://cocktailvirgin.blogspot.com/2012/02/figure-eight.html", "published": "2012-02-14T17:00:00.003-05:00", "updated": "2017-08-12T11:50:09.613-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "falernum", "gin", "lemon juice", "rum (white)", "vermouth (bianco)" ], "ingredients": [ "1 3/4 oz Anchor's Junipero Gin", "3/4 oz Velvet Falernum", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and double strain into a rocks glass pre-rinsed with 3 spritzes of juniper-infused Neisson Rhum Agricole.", "body_text": "1 3/4 oz Anchor's Junipero Gin\n3/4 oz Velvet Falernum\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Lemon Juice\nShake with ice and double strain into a rocks glass pre-rinsed with 3 spritzes of juniper-infused Neisson Rhum Agricole.\nOn Superbowl Sunday, Andrea and I visited No. 9 Park where we were sure that no television would be the focus of the evening. Instead of the cheers and groans of sports fans, our ears were soothed by the sounds of French folk songs as No. 9 Park had converted itself into a tribute to Parisian bistro Chez L'ami Louis for the night. For a start, bartender Ted Kilpatrick recommended the Figure Eight. When I inquired why there was a juniper-infused rhum rinse when the spirit involved was the potent Junipero Gin, Ted explained that without the rinse, the drink came across a bit too much like an aperitif in style. The rhum aspect of the rinse helped to dry out the drink and bring out the falernum's notes, whereas the fresh juniper part brightened the drink and made it seem crisper. Indeed, he named it the Figure Eight for the alternation of the rhum-tropical and the gin-vermouth focus kept repeating like an infinity sign or a number eight.\nThe juniper-infused rhum agricole contributed greatly to the drink's aroma where it joined the falernum's lime and spice notes; later, the bouquet was more grassy and vegetal with a curry-like spice to it. The sip offered up the citrus and the Dolin Blanc flavors which led into the gin swallow that ended with the lemon's tartness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHrM_REIAu8j4yJzdYZX610r-hVSM3wJTUR0gl3QWHT72kSrsEUO5PnIlFuReqg6muEUPZdMVDowFf10wOFhUrU8AReFoYgQUTjQ55RPKwOtiOHj65wbR80iH9MS2qfTSl-MAqbMpf-4/s320/figureeight52.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHrM_REIAu8j4yJzdYZX610r-hVSM3wJTUR0gl3QWHT72kSrsEUO5PnIlFuReqg6muEUPZdMVDowFf10wOFhUrU8AReFoYgQUTjQ55RPKwOtiOHj65wbR80iH9MS2qfTSl-MAqbMpf-4/s800/figureeight52.JPG", "comment_count": 0 }, { "title": "swamp water fix", "url": "https://cocktailvirgin.blogspot.com/2012/02/swamp-water-fix.html", "published": "2012-02-15T16:27:00.004-05:00", "updated": "2017-08-12T11:47:07.250-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "batavia arrack", "bitters (other)", "chartreuse (green)", "lime juice", "pineapple juice", "pineapple syrup" ], "ingredients": [ "1 1/2 oz Green Chartreuse", "1 oz Batavia Arrack", "1/2 oz Pineapple Syrup", "1/2 oz Pineapple Juice", "3/4 oz Lime Juice", "2 drop Bitter Truth Celery Bitters" ], "instructions": "Build in a water goblet. Fill with crushed ice and swizzle to mix. Insert a wide lime twist in the glass, top with ice, and add a straw.", "body_text": "1 1/2 oz Green Chartreuse\n1 oz Batavia Arrack\n1/2 oz Pineapple Syrup\n1/2 oz Pineapple Juice\n3/4 oz Lime Juice\n2 drop Bitter Truth Celery Bitters\nBuild in a water goblet. Fill with crushed ice and swizzle to mix. Insert a wide lime twist in the glass, top with ice, and add a straw.\nFor my second drink at No. 9 Park, I was envious of the one Andrea started with, namely the Swamp Water Fix. When I inquired about its origins, bartender Ted Kilpatrick described how an a middle-aged couple came into bar and spotted the bottle of Green Chartreuse. They asked Ted if he could make a Swamp Water which was a libation they used to have at the Rathskeller (now where Eastern Standard is) that contained Green Chartreuse and pineapple juice (and according to the vintage 1977 ad below, also lime juice). To more firmly support the drink's origins in the 1970s, Stan Jones'\nComplete Barguide\nis the earliest book I own to contain the recipe. Whether Ted served them the Swamp Water Fix then or created it later as an afterthought, the end result is quite stunning. Ted was quick to point out that the wide lime twist garnishing the drink is meant to resemble a serpent in the swamp water. With the green color, pineapple juice, and swamp theme, I commented that the idea reminded me of the\nGator Cum\ndrink that I was served in New Orleans in 2010, except here Green Chartreuse made for a better colorant than Midori. Moreover, I praised Ted for returning to the Fix after serving me a delightful\nBrandy Fix\na year and a half ago.\nThe Swamp Water Fix presented a Green Chartreuse and lime aroma that led into a lime and pineapple sip. The swallow was funky meeting herbal with a bounty of Batavia Arrack and Green Chartreuse flavors. The pineapple returned as a lingering aftertaste that later gained a dry lime and an almost cherry-like note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvcdqm9XLRSRQe9LgD7ilV4BkJDmdrs6HnKx0dZxGh4SUZ3FXrWteTzSpYwpZPF8r0Ly-ykkupXe8G5iN-k-dh-pmC5XtQH4HzZxEC6-BeZ_ZrMDhAGZfXEMY4HzgfnfeZc_YY5AkjU2F/s320/swampwaterfix53.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiswVrDCwIto2H9wbz-FwpiLL5NN0CNPmmAxj10s9V9SwAE1AaCtBGgBcRU4He5Bjyw3HKgJjzPMIEbhVF_2FHYyDwjXjKsPM0tC-XbclCOD1hsgd4WxTxd6jCzC1Eb7UNKt6iaMNy4Y7/s320/swampwater.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvcdqm9XLRSRQe9LgD7ilV4BkJDmdrs6HnKx0dZxGh4SUZ3FXrWteTzSpYwpZPF8r0Ly-ykkupXe8G5iN-k-dh-pmC5XtQH4HzZxEC6-BeZ_ZrMDhAGZfXEMY4HzgfnfeZc_YY5AkjU2F/s800/swampwaterfix53.JPG", "comment_count": 3 }, { "title": "[latest buzz]", "url": "https://cocktailvirgin.blogspot.com/2012/02/latest-buzz.html", "published": "2012-02-15T18:37:00.003-05:00", "updated": "2017-08-12T11:47:02.517-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Stephen Shellenberger", "source": "Pomodoro", "year": null }, "categories": [ "#pomodoro", "chinato", "grappa", "honey liqueur", "lime juice" ], "ingredients": [ "3/4 oz Grappa di Moscato", "3/4 oz Cristinalda Brandymel Honey Liqueur", "3/4 oz Vergano Americano Chinato", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and double strain into a wine glass.", "body_text": "3/4 oz Grappa di Moscato\n3/4 oz Cristinalda Brandymel Honey Liqueur\n3/4 oz Vergano Americano Chinato\n3/4 oz Lime Juice\nShake with ice and double strain into a wine glass.\nTwo Mondays ago, Andrea and I ventured over to Brookline Village to eat dinner at Pomodoro. For a drink, I was eyeing the house Margarita and bartender Stephen Shellenberger asked if I wanted something in a similar style but with funkier ingredients. The most intriguing one he used was a Portuguese honey liqueur flavored with herbs. For the liqueur's base spirit, a moonshine brandy from the arbutus (sometimes called the medronho or strawberry tree) fruit is made by the local farmers. The farmers either trade the spirit for the use of the land or sell it to the liqueur maker directly. With a grappa as a spirit, a chinato for complexity, and lime juice for crispness, the drink took form as a curious Daisy. The honey liqueur played an integral roll in the drink and it first appeared in the aroma along with some floral notes. The lime, grape, and honey flavors filled the sip, and the swallow offered up more robust grape notes with the Brandymel's honey funkiness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoq0sGgboX4Gb6V4fusNOWNI-fCPii4GdW8G4fUhxaexZ0zcy5uOSpsR28Mm0Rkx8Y-V1y7paJ08GrFUFIRk98uh12GSo0aaUbJte1IuIaHj_AyL-EbL9si29aqPGlxAjQ6vlk6zLaeNo/s320/stephen54.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoq0sGgboX4Gb6V4fusNOWNI-fCPii4GdW8G4fUhxaexZ0zcy5uOSpsR28Mm0Rkx8Y-V1y7paJ08GrFUFIRk98uh12GSo0aaUbJte1IuIaHj_AyL-EbL9si29aqPGlxAjQ6vlk6zLaeNo/s800/stephen54.JPG", "comment_count": 0 }, { "title": "coup d'état", "url": "https://cocktailvirgin.blogspot.com/2012/02/coup-detat.html", "published": "2012-02-16T15:39:00.005-05:00", "updated": "2025-12-14T23:41:12.223-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Josh Taylor", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "curacao", "fernet-branca", "grenadine", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Johnnie Walker Red Blended Scotch", "3/4 oz Grenadine", "1/2 oz Punt e Mes", "1/4 oz Bauchant Orange Liqueur", "1 barspoon (1/8 oz) Fernet Branca" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Johnnie Walker Red Blended Scotch\n3/4 oz Grenadine\n1/2 oz Punt e Mes\n1/4 oz Bauchant Orange Liqueur\n1 barspoon (1/8 oz) Fernet Branca\nStir with ice and strain into a cocktail glass.\nTuesday last week, Andrea and I had dinner at Eastern Standard. For a first drink, I asked bartender Seth Freidus for the Coup d'État. Seth explained that the recipe was created by bartender Josh Taylor as a variation of the rum classic\nEl Presidente\n. While Scott Holliday had made me a\nScotch Presidente\nbefore via a swapping of spirits, Josh's concept was a complete reworking of the concept and the name symbolized that quite well.\nThe Coup d'État offered a Scotch aroma with a hint of Fernet Branca's herbalness. The sip was fruit-driven with grape and pomegranate flavors, and the swallow began with the smokey Scotch pairing with the Punt e Mes' bitterness. Finally, the swallow ended with the Fernet's menthol notes and the Bauchant's orange ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIJDCmOilT445ZFe1lGxzh4TPqsd1B-k_6WgywN1gDis8as3zcFzfpmfXaPr-4DP4KNzWEeaFIuynWYfQrCr_blzKbNSuYWse97I4ZrrZb6WzrN9o7xZtqpvff-uOrKU6mAcObl9zjQI/s320/coupdetat55.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIJDCmOilT445ZFe1lGxzh4TPqsd1B-k_6WgywN1gDis8as3zcFzfpmfXaPr-4DP4KNzWEeaFIuynWYfQrCr_blzKbNSuYWse97I4ZrrZb6WzrN9o7xZtqpvff-uOrKU6mAcObl9zjQI/s800/coupdetat55.JPG", "comment_count": 7 }, { "title": "port royal", "url": "https://cocktailvirgin.blogspot.com/2012/02/port-royal.html", "published": "2012-02-16T16:12:00.003-05:00", "updated": "2017-08-12T11:45:40.871-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Seth Freidus", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "falernum", "grenadine", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Appleton Reserve Rum", "1 oz English Harbor 5 Year Rum", "1/2 oz Pineapple Juice", "1/2 oz Falernum", "1/2 oz Lime Juice", "1/4 oz Simple Syrup", "1 barspoon Grenadine", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a highball glass filled with crushed ice. Add a straw and garnish with a lime wedge and a cherry.", "body_text": "1 oz Appleton Reserve Rum\n1 oz English Harbor 5 Year Rum\n1/2 oz Pineapple Juice\n1/2 oz Falernum\n1/2 oz Lime Juice\n1/4 oz Simple Syrup\n1 barspoon Grenadine\n2 dash Angostura Bitters\nShake with ice and strain into a highball glass filled with crushed ice. Add a straw and garnish with a lime wedge and a cherry.\nFor my second drink at Eastern Standard, I asked Seth Freidus for the Port Royal which he crafted for the new cocktail menu. With the subtitle of \"change of rum, change of port,\" it was a variation of Don the Beachcomber's late 1930's\nPort au Prince\n. Instead of Haitian and Virgin Island rums, Seth opted for Jamaican and Antiguan spirits.\nThe Port Royal's aroma shared a dark rum and fruitiness with the senses. The sip contained the rum's caramel notes and lime juice, and the swallow presented the rum, pineapple, falernum's clove, and Angostura's spice. As the ice melted and the sugar was diluted, the Port Royal became more tart and spice driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8w2ZQXvv_lONgdCtc1ANABtOR0WisbYpHA1S34WQXo_AGetthIFzspO5gpkPCllQmeWJ628CncW4zCXVJ0u3yG-s5WsYXPcGRkRhwpXkhqIQMtR6CrfbsNIEVHBTJhnv-8YR0fqqEqw/s320/portroyal56.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8w2ZQXvv_lONgdCtc1ANABtOR0WisbYpHA1S34WQXo_AGetthIFzspO5gpkPCllQmeWJ628CncW4zCXVJ0u3yG-s5WsYXPcGRkRhwpXkhqIQMtR6CrfbsNIEVHBTJhnv-8YR0fqqEqw/s800/portroyal56.JPG", "comment_count": 0 }, { "title": "king's bitter", "url": "https://cocktailvirgin.blogspot.com/2012/02/kings-bitter.html", "published": "2012-02-17T15:41:00.003-05:00", "updated": "2017-08-12T11:44:53.449-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne", "icob" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#hawthorne", "#icob", "amaro", "champagne", "ginger liqueur", "lime juice", "quinquina", "vermouth (sweet)" ], "ingredients": [ "1 oz Maurin Quina", "1/2 oz King's Ginger Liqueur", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz S. Maria al Monte Amaro", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a champagne flute. Top with prosecco.", "body_text": "1 oz Maurin Quina\n1/2 oz King's Ginger Liqueur\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz S. Maria al Monte Amaro\n1/2 oz Lime Juice\nShake with ice and strain into a champagne flute. Top with prosecco.\nWednesday last week, I attended a spirits tasting event at Hawthorne hosted by Origin Beverage Company. The bartenders there were mixing up a few cocktails using some of the product lines, and the drink that tempted me was the King's Bitter created at Island Creek Oyster Bar next door. The King's Bitter began with a ginger and dark grape aroma that later presented lighter grape notes from the prosecco. The sparkling wine's dry grape paired well with the lime on the sip. The swallow began with the Carpano Antica and Maurin's grape and fruit notes and ended with a dry lime finish. The ginger slowly crept up on the swallow such that it was detectable by the second or third sip and played an herbal role along with the amaro soon after.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRwOwuR36yAUrLkJXaZu86M-1r8FzUsI6W0TUEi83D4_OHKHdZMW9CJkjndj31vtLk1xGIDIZKE940am-bMjFTZq2gagDTPnVN5sj3s54DEeaR8Vbva4kSa41WK_-an_BBqn-CMa72bU/s320/kingsbitter57.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRwOwuR36yAUrLkJXaZu86M-1r8FzUsI6W0TUEi83D4_OHKHdZMW9CJkjndj31vtLk1xGIDIZKE940am-bMjFTZq2gagDTPnVN5sj3s54DEeaR8Vbva4kSa41WK_-an_BBqn-CMa72bU/s800/kingsbitter57.JPG", "comment_count": 0 }, { "title": "crush on a bartender", "url": "https://cocktailvirgin.blogspot.com/2012/02/crush-on-bartender.html", "published": "2012-02-17T16:26:00.004-05:00", "updated": "2017-08-12T11:44:11.802-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "drambuie", "lime juice", "mezcal" ], "ingredients": [ "1/2 oz Mezcal (Sombra)", "1/2 oz Drambuie", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a shot glass pre-rinsed with absinthe (Pernod).", "body_text": "1/2 oz Mezcal (Sombra)\n1/2 oz Drambuie\n1/2 oz Lime Juice\nShake with ice and strain into a shot glass pre-rinsed with absinthe (Pernod).\nLast week for Thursday Drink Night on Mixoloseum, the theme was \"Not Love Just Lust\" in anti-honor of the impending Valentine's Day holiday. The event's theme was described as, \"Sure Valentine's Day is coming, but let's skip past love and get to a drink that you don't want a relationship with, you just want to have and be done with. A shot, a cocktail with no mixer, something rough and delicious that'll leave you feeling sated and a bit guilty later.\" For the shot's sweetener, my eyes focused on Drambuie. Since Drambuie works rather well with tequila in drinks like the\nKilted Pistolero\n, I wondered how it would work with mezcal. With lime to dry out the Drambuie and complement the agave spirit, I felt that the drink needed a bit more panache and thus added an absinthe rinse. Andrea was the one who came up with the name; she was perhaps influenced by Brick and Mortar's shooter special entitled \"Crush on a Stripper.\"\nThe Crush on a Bartender began with an anise nose from the rinse. The sip matched the Drambuie's honey against the lime juice with accents from the absinthe's anise, and the swallow presented the smoky mezcal and tartness from the lime. Overall, I think the shooter fit the theme quite well save for the feeling guilty bit. Well, maybe I felt guilty about using the Yelp swag that I garnered at a Second Glass wine event last year but not for the drink itself.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxW8jNIUQHpkCUMMWoPZGEjJLA2IWpKBWZIlOjihElYvO-uejkd4jUzwRzsnL2h_OyaJqB1BGOwKJSwYn-W1zIQjIFcjgwA49-gYOUIIStxCGnKhyphenhyphen3cl47SAewzxkXNe20Y1vt4n8zxA/s320/crushon58.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxW8jNIUQHpkCUMMWoPZGEjJLA2IWpKBWZIlOjihElYvO-uejkd4jUzwRzsnL2h_OyaJqB1BGOwKJSwYn-W1zIQjIFcjgwA49-gYOUIIStxCGnKhyphenhyphen3cl47SAewzxkXNe20Y1vt4n8zxA/s800/crushon58.JPG", "comment_count": 0 }, { "title": "don's beach planter", "url": "https://cocktailvirgin.blogspot.com/2012/02/dons-beach-planter.html", "published": "2012-02-19T15:15:00.003-05:00", "updated": "2017-08-12T11:42:40.459-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "bitters (Angostura)", "brandy", "lime juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXIV) was picked by Doug Winship of the\nPegu Blog\n. The theme he chose was \"Tiki!\" which is perfect for February has been Tiki month on his blog for the past few years. Doug described the month's theme as, \"The Tiki scene, like classic cocktails in general, is reviving nicely these days. The lush, decadent marriage of tropical flavors and exotic kitsch carries us away to a better, less dreary place. Please join in and add your words, images, and offerings to the Tiki Gods.\"\nHere in Boston, we have a strange predicament when it comes to Tiki. We have a gorgeously kitchy Tiki palace called Kowloon in the suburbs. Kowloon is one of the largest Tiki palaces in the country and replete with waterfalls, boats, carved statues, bamboo, and palm trees. While the food is Polynesian and the drinks have authentic names, what is served to you in glasses, mugs, and bowls is unrecognizable as a Mai Tai or other. I remember wondering which Suffering Bastard recipe I was going to receive only to discover that the answer was \"none of the above.\" On the other end of things, we have establishments like Drink, Eastern Standard, and Clio all offering classic Tiki drinks on their menus with an eye on authenticity and quality; however, those bars are rather Western and undecorated.\nAt least when we make drinks at our home bar, we can flip through the pages of Jeff Berry's books to get the proper visual stimulation. In searching\nSippin' Safari\n, I was intrigued by Don's Beach Planter, a creation of Don the Beachcomber back in 1937. This Planter's Punch-style drink shared some similarities with one of the more famous ones, the 1934\nZombie\n, especially with the anise accents from the Pernod; however, the passion fruit syrup and brandy took the drink in an entirely different direction.\nDon's Beach Planter\n• 1/2 oz Lime Juice\n• 1/2 oz Passion Fruit Syrup (BG Reynolds)\n• 1 oz Pineapple Juice\n• 1 oz Amber Martinique Rum (JM Rhum)\n• 1/4 oz Dark Jamaican Rum (Coruba)\n• 1/4 oz Christian Brothers Brandy (Pedro Domecq Fundador Solera Reserva)\n• 1 dash Angostura Bitters\n• 6 drop (1/8 tsp) Herbsaint or Pernod (Pernod Absinthe)\n• 4 oz Crushed Ice\nBlend for 5 seconds and pour into a pilsner glass. Fill more crushed ice. Instead of blending, I shook with ice and strained into highball glass filled with crushed ice; I added a straw and garnished with a lime twist.\nThe Don's Beach Planter began with fruit notes that were accented by fresh lime oils. While the lime and passion fruit flavors filled the sip, the rums and a hint of pineapple came through on the swallow that concluded with spice from the Angostura and absinthe. The combination of the fruits presented an almost mango note and helped to make this drink way too easy to finish.\nSo Mahalo Nui Loa to Doug, our Luau host this month, and to Paul Clarke, the Big Kahuna who saves us from volcanoes and tidal waves each and every Mixology Monday.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4W_fSYA6zXhzQ2VzZAsfBx-aT3wFeIDUA-y5XMOYf0V1BTJDEYUeoL6J1ydJyAJ1kzjq0mXcL8uYTQ_vygwUutrUmPB2zeg6PxnWxTSvwW4yW4BrMDyWfgN7Iyctcb3b7nB83Q1bg0Q0/s1600/MxMo-Tiki-Logo.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iKoKFoBF8dEOaINKlKjntgLPCJkTYF9TQVu8o3sDJUfTkscW7navx_X3K6HyHKmg30O7fLKdpAnisYqOHwtdRxVAkLxmpK97qIK_etQfESxvm1dNg4b5Ic8PvueZzvJ-StD1rEoLh18/s320/beachplanter72.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4W_fSYA6zXhzQ2VzZAsfBx-aT3wFeIDUA-y5XMOYf0V1BTJDEYUeoL6J1ydJyAJ1kzjq0mXcL8uYTQ_vygwUutrUmPB2zeg6PxnWxTSvwW4yW4BrMDyWfgN7Iyctcb3b7nB83Q1bg0Q0/s800/MxMo-Tiki-Logo.jpg", "comment_count": 3 }, { "title": "30th century man", "url": "https://cocktailvirgin.blogspot.com/2012/02/30th-century-man.html", "published": "2012-02-20T14:55:00.003-05:00", "updated": "2017-08-11T11:30:48.890-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Nathan Weber", "source": "Tavern Law", "year": 2011 }, "categories": [ "absinthe", "cointreau", "creme de cacao", "lemon juice", "scotch" ], "ingredients": [ "3/4 oz Ardbeg 10 Year Scotch (Caol Ila 12 Year)", "3/4 oz Lemon Juice", "3/4 oz Crème de Cacao (Marie Brizard)", "3/4 oz Cointreau", "2 dash Kübler Absinthe (<1 br=\"\" oz=\"\">" ], "instructions": "Shake with ice and strain into a Nick & Nora cocktail glass. Garnish with a brandied cherry (Luxardo Maraschino). One description of the drink I found online stated that the absinthe was added as a rinse instead of in the mixing glass.", "body_text": "3/4 oz Ardbeg 10 Year Scotch (Caol Ila 12 Year)\n3/4 oz Lemon Juice\n3/4 oz Crème de Cacao (Marie Brizard)\n3/4 oz Cointreau\n2 dash Kübler Absinthe (<1 br=\"\" oz=\"\">\nShake with ice and strain into a Nick & Nora cocktail glass. Garnish with a brandied cherry (Luxardo Maraschino). One description of the drink I found online stated that the absinthe was added as a rinse instead of in the mixing glass.\nAfter Thursday Drink Night last week, Andrea wanted a nightcap, so I opened up Gary Regan's\nAnnual Manual for Bartenders 2011\nand spotted the 30th Century Man created by Nathan Weber of Tavern Law in Seattle. The drink reminded me of a Scotch-based\n20th Century\ncrossed with a\nCorpse Reviver #2\n. The former must have been a bigger influence for Nathan given the name; moreover, he dubbed the drink after the Scott Walker song that appears in\nLife Aquatic\n.\nThe 30th Century Man greeted the nose with a Scotch and absinthe aroma. A sweet orange and lemon sip was chased by the swallow that presented Scotch followed by chocolate notes and an absinthe finish. Even with a smoky whisky like Caol Ila, the balance was rather mild for a Scotch drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Lk0YZQft8EUYD8EOD7WLf7MS3rZARIxJFUDeR8j_CoqFdqh7QLhWANuyCuf74rl9HV_kWjqxKeFgczDbvUwfUDmpsMZGwasCPr0UmYY_jI9ORLxXpxPVXbNHiMSTnIibyfTBmfYUWh8/s320/thirtiethcent59.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Lk0YZQft8EUYD8EOD7WLf7MS3rZARIxJFUDeR8j_CoqFdqh7QLhWANuyCuf74rl9HV_kWjqxKeFgczDbvUwfUDmpsMZGwasCPr0UmYY_jI9ORLxXpxPVXbNHiMSTnIibyfTBmfYUWh8/s800/thirtiethcent59.JPG", "comment_count": 2 }, { "title": "hannibal hamlin", "url": "https://cocktailvirgin.blogspot.com/2012/02/hannibal-hamlin.html", "published": "2012-02-20T16:41:00.004-05:00", "updated": "2017-08-11T11:30:10.124-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "F.J. Beutel", "source": "Die Modernen Getränke", "year": 1919 }, "categories": [ "batavia arrack", "cognac", "maple syrup", "orange juice" ], "ingredients": [ "1 1/2 oz Batavia Arrack (van Oosten)", "1 1/2 oz Cognac (Courvoisier VS)", "1/2 oz Maple Syrup", "3/4 oz Orange Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. I split this recipe two ways and added a lemon twist. Shake with ice and strain into a cocktail glass. From Shake with ice and strain into a fancy glass.", "body_text": "1 1/2 oz Batavia Arrack (van Oosten)\n1 1/2 oz Cognac (Courvoisier VS)\n1/2 oz Maple Syrup\n3/4 oz Orange Juice\nShake with ice and strain into a cocktail glass. I split this recipe two ways and added a lemon twist.\nTwo Saturdays ago, I decided on a curious drink I spotted in the\nBig Bartender's Book\ncalled the Hannibal Hamlin. Actually, there were two versions of it, and I was drawn more to the Batavia Arrack one found in F.J. Beutel's 1919\nDie Modernen Getränke\nthan the other one listed below:\nHannibal Hamlin\n(variation)\n• 1 1/2 oz Rum\n• 1 1/2 oz Cognac\n• 1/2 oz Lemon Juice\n• 1/2 oz Orange Juice\n• 1/3 oz Honey (2 tsp)\nShake with ice and strain into a cocktail glass. From\nAmerican en Fancy Drinks Ijsrecepten en Dranken\nby W. Slagter cerca 1920.\nWhat was exceptionally curious is why two German recipe books have a drink named after a vice president of the United States. Hamlin only served under Lincoln during his first term before being replaced by Andrew Johnson. With Hamlin's poor political record, TIME magazine actually ranked him as one of the\nworst vice presidents\never. Instead of becoming president after Lincoln was assassinated in the subsequent term, Hamlin spent the time \"cavorting around Europe with his wife as a diplomat to Spain, until the age of 75.\" I surmised that in one of his adventures, he charmed German barmen into naming a drink after him. With a little research, I discovered that Matt Hamlin of\nA Jigger of Blog\nspotted the drink's name in a late 19th century list of libations Harry Johnson made at his bar; however, Johnson never left a recipe for it to confirm if either of these two are similar to his. I later discovered that William Schmidt may have recorded the earliest written recipe for this drink in his 1891\nThe Flowing Bowl\n:\nHannibal Hamlin\n(variation)\n• Juice 1/2 Lemon\n• Juice 1/2 Orange\n• 2/3 Peach Brandy\n• 1/3 Old Jamaican Rum\n• 2 Tbsp Honey\nShake with ice and strain into a fancy glass.\nGiven that the Only William's recipe is closer to Slagter's, I have to assume that the Beutel one is a more distant variation.\nThe Hannibal Hamlin began with a lemon oil and funky Batavia Arrack aroma. The orange in the sip was bolstered by the maple's richness, and the swallow presented the Arrack softened by the Cognac and maple syrup. Indeed, the Arrack was not as aggressive or quirky as it can be, although the balance did become a bit sharper as the drink warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkd7OOg6utFUutJdL9kCtr7v7s33Kjl_UaRx_dLjx3sKmzMntfnfHTIErodbh2nUYoaHohbiRvgeZnWjTgw-kacRagrb7VfhOIkVMVRMWaJl6g-Om-3R7G1A87fT4IGWv6YrGO6KQsjpY/s320/hannibal61.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkd7OOg6utFUutJdL9kCtr7v7s33Kjl_UaRx_dLjx3sKmzMntfnfHTIErodbh2nUYoaHohbiRvgeZnWjTgw-kacRagrb7VfhOIkVMVRMWaJl6g-Om-3R7G1A87fT4IGWv6YrGO6KQsjpY/s800/hannibal61.jpg", "comment_count": 1 }, { "title": "hawaiian room", "url": "https://cocktailvirgin.blogspot.com/2012/02/hawaiian-room.html", "published": "2012-02-21T15:10:00.004-05:00", "updated": "2017-08-11T11:29:17.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Bottoms Up", "year": null }, "categories": [ "applejack", "cointreau", "lemon juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Rum (Appleton V/X)", "1/2 oz Applejack (Morin Selection Calvados)", "1/2 oz Triple Sec (Cointreau)", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Rum (Appleton V/X)\n1/2 oz Applejack (Morin Selection Calvados)\n1/2 oz Triple Sec (Cointreau)\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I delved into Ted Saucier's\nBottoms Up\nand discovered a drink named after the Hawaiian Room at the Hotel Lexington in New York City. In 1937, the hotel converted their unsuccessful basement dining room into a Hawaiian themed extravaganza that included a band, hula dancers, South Seas decor, and Polynesian food. Often touted as pre-Tiki, the success of this venture helped to launch Hawaiian rooms in other locations. In mixology lore, one of the people associated with the room's success was Joseph Baum; in one of Joe's later ventures, he influenced a young Dale Degroff and introduced Dale to Jerry Thomas'\nBon-Vivant’s Companion\n.\nThe Hawaiian Room presented a fruity aroma from the pineapple juice and orange liqueur. With a lemon and orange sip, the apple and rum notes filled the swallow along with the pineapple. With the rum and apple flavors, the Hawaiian Room reminded me of the peach- instead of pineapple-driven\nEveryman Afterall\ncreated at Jbird, a mere 30 blocks away from the Hotel Lexington.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI50ff8XbKClLSFiU9Qjim3GtgrxgQyzI2hnEKGOPE3IkVz5SAdGaS-Wb3K3uRFfbYCh7HeZRfw8YSyn0WO__0mWbFJquC8sWQYFs-jnACEutizGYA9SZmv68P9N49mWmo35hQXntRGXA/s320/hawaiianroom.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginmVMPEXwEKqBdGM-RPqyT78FffCyn_FiBGmKQPWctcM7rbdTPX0L0pEcZtoyDDfcB1nBAl_VCPfG-ICAHFz-Iq2dG2i-zcD5st0yE5rAKfq3zKZaYrkLF3EQdVC57jcD7PDvEjRi24M/s320/hawaiian60.JPG" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI50ff8XbKClLSFiU9Qjim3GtgrxgQyzI2hnEKGOPE3IkVz5SAdGaS-Wb3K3uRFfbYCh7HeZRfw8YSyn0WO__0mWbFJquC8sWQYFs-jnACEutizGYA9SZmv68P9N49mWmo35hQXntRGXA/s800/hawaiianroom.jpg", "comment_count": 0 }, { "title": "sleepy hollow", "url": "https://cocktailvirgin.blogspot.com/2012/02/sleepy-hollow.html", "published": "2012-02-21T15:56:00.004-05:00", "updated": "2017-08-11T11:28:00.857-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "lime juice", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/2 jigger Sherry (1 1/2 oz Lustau East India Solera)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Sherry (1 1/2 oz Lustau East India Solera)\nJuice 1/2 Lime (1/2 oz)\n1/4 jigger Sweet Vermouth (3/4 oz Vya)\n1 dash Apricot Brandy (1/4 oz Rothman & Winter)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nAfter the Hawaiian Room, Andrea wanted something lighter to drink and asked if I could find a sherry recipe. Having remembered a few decent sherry ones in\nPioneers of Mixing at Elite Bars: 1903-1933\n, I found and offered up the Sleepy Hollow. Generally, most associations with this part of Tarrytown, New York, have to do with the 1820 short story about Ichabod Crane. Indeed, during the drink book's time period, a silent film version of the story,\nThe Headless Horseman\n, was released in 1922 that starred Will Rogers as Ichabod and could have served as the impetus for the drink's name.\nThe Sleepy Hollow greeted the nose with an apricot and sherry aroma. A lime and grape sip led into a delightfully sour prunish flavor on the swallow. We surmised that the prune aspect was from the apricot liqueur being influenced by the sherry, vermouth, and citrus.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWi7ygLdADCEGe1X0V9bR67fnqkSgeOgRTOVehfJeWt0G1lGcDvU9m0vIK2WK8lPbHDzH3D5YfpH1fUeMvl8ceNS_82vcIi1IJotExvv54A2f1ytOguJV5kWfKy5SxzMcT2kodwBUZr8/s320/sleepyhollow62.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWi7ygLdADCEGe1X0V9bR67fnqkSgeOgRTOVehfJeWt0G1lGcDvU9m0vIK2WK8lPbHDzH3D5YfpH1fUeMvl8ceNS_82vcIi1IJotExvv54A2f1ytOguJV5kWfKy5SxzMcT2kodwBUZr8/s800/sleepyhollow62.jpg", "comment_count": 0 }, { "title": "gail collins", "url": "https://cocktailvirgin.blogspot.com/2012/02/gail-collins.html", "published": "2012-02-22T15:48:00.003-05:00", "updated": "2017-08-11T11:27:25.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (orange)", "lemon juice", "maraschino", "mezcal", "sloe gin", "soda" ], "ingredients": [ "1 1/4 Del Maguey Mezcal Vida", "3/4 oz Sloe Gin", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Lemon Juice", "1 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice cubes. Top with ~3 oz soda water and stir. Garnish with a lemon twist and add a straw.", "body_text": "1 1/4 Del Maguey Mezcal Vida\n3/4 oz Sloe Gin\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Lemon Juice\n1 dash Angostura Orange Bitters\nShake with ice and strain into a Collins glass filled with fresh ice cubes. Top with ~3 oz soda water and stir. Garnish with a lemon twist and add a straw.\nTwo Sundays ago on the way home from dinner at Vee Vee in Jamaica Plain, we stopped into Brick & Mortar for a drink. On the highball section of the menu was Misty Kalkofen's tribute to the\nNew York Times\n' op-ed columnist Gail Collins. Misty described how the drink was originally created a few years ago as a tequila recipe; in switching to mezcal, she had to reduce the spirits volume from 1 1/2 to 1 1/4 oz to maintain the same balance.\nThe wide lemon twist contributed greatly to the drink's aroma. The sip presented the citrus and the sloe gin's berry notes, and the swallow started with the smoky mezcal and ended with Maraschino. Indeed, the sloe gin in the sip and the Maraschino in the swallow provided a pleasing transition that held the drink together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8G-fXIZsJ9ynp_stRZs2xIVh0ufQyI1tbfX45qUvIn738WwaVZ0WkOsbebz_fXJeYdaij2dk1TwXdPgmeqfwGbSXJKGdWqQjTKboW_5U2Er4H92zZMcRaoG608GVybV9Qfd-EdofGOg/s320/gailcollins64.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8G-fXIZsJ9ynp_stRZs2xIVh0ufQyI1tbfX45qUvIn738WwaVZ0WkOsbebz_fXJeYdaij2dk1TwXdPgmeqfwGbSXJKGdWqQjTKboW_5U2Er4H92zZMcRaoG608GVybV9Qfd-EdofGOg/s800/gailcollins64.jpg", "comment_count": 0 }, { "title": "queen eleanor", "url": "https://cocktailvirgin.blogspot.com/2012/02/queen-eleanor.html", "published": "2012-02-22T16:48:00.004-05:00", "updated": "2017-08-11T11:26:45.425-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Brandon Josie", "source": "15 Romolo", "year": 2011 }, "categories": [ "bitters (other)", "creme de peche", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Ryan & Wood Knockabout)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Crème de Pêche (Briottet Maison Edmond CdP de Vigne)", "1 dash Celery Bitters (homemade)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Ryan & Wood Knockabout)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Crème de Pêche (Briottet Maison Edmond CdP de Vigne)\n1 dash Celery Bitters (homemade)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nMonday last week, I selected the Queen Eleanor from Gary Regan's\nAnnual Manual for Bartenders 2011\nas our nightcap. This Martini variation was created by Brandon Josie of 15 Romolo in San Francisco. The Queen Eleanor greeted us with a lemon oil aroma that contained a hint of peach. Next, the sip presented the dry vermouth flavors along with some added sweetness from the crème de pêche. On the swallow, peach flavors led into the bitters' celery and the gin's botanicals at the end; surprisingly, the peach and celery notes complemented each other rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_dah6VHkugkqj6j3CwsN4cz5DaqtwTRWGNFSFkYg9-o1Y6eFN3T9-bFLZeXCcEn8iFfwYPf55NZCG-_wscK4DCrP70nN7SH6_yhbc5o9eU91cWxP7knGhZLk88X-NUStkR0dp2BvhGg/s320/queeneleanor66.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_dah6VHkugkqj6j3CwsN4cz5DaqtwTRWGNFSFkYg9-o1Y6eFN3T9-bFLZeXCcEn8iFfwYPf55NZCG-_wscK4DCrP70nN7SH6_yhbc5o9eU91cWxP7knGhZLk88X-NUStkR0dp2BvhGg/s800/queeneleanor66.jpg", "comment_count": 0 }, { "title": "capetown", "url": "https://cocktailvirgin.blogspot.com/2012/02/capetown.html", "published": "2012-02-23T16:25:00.004-05:00", "updated": "2017-08-11T11:26:03.702-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (orange)", "lemon juice", "sherry", "swedish punsch" ], "ingredients": [ "2/3 jigger Swedish Punsch (1 1/2 oz Kronan)", "2 dash Sherry (1/2 oz Lustau East India Solera)", "2 dash Lemon Juice (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist garnish.", "body_text": "2/3 jigger Swedish Punsch (1 1/2 oz Kronan)\n2 dash Sherry (1/2 oz Lustau East India Solera)\n2 dash Lemon Juice (1/2 oz)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass. I added an orange twist garnish.\nTuesday last week, I wanted to experiment some more with the Kronan Swedish Punsch after enjoying the\nGreen Line\n. Within the rum section of\nPioneers of Mixing at Elite Bars: 1903-1933\n, I found the Capetown; given the name, I was surprised that it did not contain the defunct South African quinquina Caperitif that is often found in similarly names drinks. The Capetown offered an orange and lemon aroma that led in a lemon and grape sip. On the swallow, the Swedish Punsch's funky spice, rum, and Batavia Arrack notes were balanced by the rich sherry; overall, the Punsch and the sherry were a novel combination for me and I was impressed at how well they worked together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjM_0jED97YuPwVD6VFid4RgmsQht1no5z89-budXMTvoBXmj2jJbg9TOdN4gDQL90tQG4eWcBWvcL-QaaU1dBX7uT63GVeeazUgIGwhMhCjbRmhQddPeOBgQPbsG7lYt0oATUtJ3Uew/s320/capetown67.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjM_0jED97YuPwVD6VFid4RgmsQht1no5z89-budXMTvoBXmj2jJbg9TOdN4gDQL90tQG4eWcBWvcL-QaaU1dBX7uT63GVeeazUgIGwhMhCjbRmhQddPeOBgQPbsG7lYt0oATUtJ3Uew/s800/capetown67.jpg", "comment_count": 0 }, { "title": "warning label", "url": "https://cocktailvirgin.blogspot.com/2012/02/warning-label.html", "published": "2012-02-23T16:59:00.004-05:00", "updated": "2017-08-11T11:20:07.851-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Maksym Pazuniak", "source": "Beta Cocktails", "year": null }, "categories": [ "bitters (orange)", "bitters (other)", "campari", "cynar", "punt e mes", "rum" ], "ingredients": [ "1 oz Cynar", "1 oz Overproof Demerara Rum (Lemon Hart 151)", "1 oz Punt e Mes", "1 dash Regan's Orange Bitters", "1 dash Grapefruit Bitters (" ], "instructions": "Stir with ice and strain into a cocktail glass rinsed with Campari. Garnish with a lemon twist.", "body_text": "1 oz Cynar\n1 oz Overproof Demerara Rum (Lemon Hart 151)\n1 oz Punt e Mes\n1 dash Regan's Orange Bitters\n1 dash Grapefruit Bitters (\nHousemade\n)\nStir with ice and strain into a cocktail glass rinsed with Campari. Garnish with a lemon twist.\nThe Capetown's rum notes from the Swedish Punsch tempted me to have another rum cocktail that night. When our unopened bottle of Lemon Hart 151 caught my eye, I decided to find Maksym Pazuniak's Warning Label from\nBeta Cocktails\nto give that bottle some use. While the recipe calls for an overproof Demerara rum, I found the El Dorado High Strength Rum to be a little too gasoline like for my tastes. Therefore, I held off on making this recipe until we had a bottle of the Lemon Hart 151 which recently returned to the American market.\nThe Warning Label began politely with a lemon oil and rich Demerara aged rum aroma that led into a grape and caramel sip. The swallow, however, presented the rum's overproof heat, followed by the Punt e Mes' bitterness, and finally the Cynar's herbalness. Strangely, something in the mix was donating a minty note to the swallow, and we surmised that it was the rum's punch interacting with the Cynar's botanicals. Looking back, I did note a similar combination of rum and Cynar conjuring a mint-like flavor in the\nCynar Julep\n(and perhaps the\nArt of Choke\n) as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4x5qUFzEEV4TYqgW5ssdvmrCG-V_CbK1H3bs6fYA2gO9QOF7xeqCKge16gKKfeTEuFHQ70e6spxG-wIPNoXWvDp2xw5fSSmI1LL4dCrIOnWwWWlJkUTurZ8al9N1_QH6qEMoI646KhIk/s320/warninglabel68.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4x5qUFzEEV4TYqgW5ssdvmrCG-V_CbK1H3bs6fYA2gO9QOF7xeqCKge16gKKfeTEuFHQ70e6spxG-wIPNoXWvDp2xw5fSSmI1LL4dCrIOnWwWWlJkUTurZ8al9N1_QH6qEMoI646KhIk/s800/warninglabel68.jpg", "comment_count": 0 }, { "title": "eastern promise", "url": "https://cocktailvirgin.blogspot.com/2012/02/eastern-promise.html", "published": "2012-02-24T15:13:00.003-05:00", "updated": "2018-07-24T12:10:54.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro", "chinato", "cognac", "malört", "scotch" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "1 oz Cocchi Barolo Chinato", "1/2 oz Zucca", "1 barspoon Jeppson's Malört" ], "instructions": "Stir with ice and strain into a coupe glass rinsed with Caol Ila Scotch.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n1 oz Cocchi Barolo Chinato\n1/2 oz Zucca\n1 barspoon Jeppson's Malört\nStir with ice and strain into a coupe glass rinsed with Caol Ila Scotch.\nWednesday last week, Andrea and I paid a visit to Craigie on Main where bartenders Ted Gallagher and Jared Sadoian were behind the stick. When I asked Ted if he had any new drink ideas, he did not miss a beat and pulled out the bottle of Jeppson's Malört. I had completely forgotten than he had taunted me a week or two earlier with a photo of the stuff on Facebook. Malört is a bitter Swedish style of schnapps made domestically and sold in Chicago that is renowned for its bad taste and the faces people make when trying it. Ted gave me a taste, and I was surprised at how delicious it was with its gentian, minty, and wormwood notes. Ted surmised that people might not like it since it is low on the sugar content to balance the bitterness, but after tasting so many nonpotable bitters, I was unphased.\nFor a drink, Ted suggested the Eastern Promise named after the hope that his friend would bring him back a bottle of this European-styled spirit. The Eastern Promise's Scotch rinse paid dividends on the aroma for it contributed an alluring smokey note. The chinato's grape filled the sip, and the swallow began with the Cognac that led into the chinato and Zucca notes. The Malört worked quite well to impart a light, lingering bitter note to the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVQ-3JcUCPJh0GYrlIPvJXVfedw4MpF1pEe5rfDymAzQx1TsgCbhC685Ty_B2SYWKrRPhxmICWxEmXBm0dUD3uo_jr4VXUmUtORQX3IDw-E0QtF6wb9IJtDIAA0zv069q4pcuaxsKz18/s320/easternpromise69.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVQ-3JcUCPJh0GYrlIPvJXVfedw4MpF1pEe5rfDymAzQx1TsgCbhC685Ty_B2SYWKrRPhxmICWxEmXBm0dUD3uo_jr4VXUmUtORQX3IDw-E0QtF6wb9IJtDIAA0zv069q4pcuaxsKz18/s800/easternpromise69.jpg", "comment_count": 0 }, { "title": "bramble and arabica", "url": "https://cocktailvirgin.blogspot.com/2012/02/bramble-and-arabica.html", "published": "2012-02-24T19:31:00.005-05:00", "updated": "2017-08-11T11:18:21.533-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": null, "categories": [ "#craigieonmain", "bitters (Angostura)", "egg", "kahlua", "punt e mes", "rum", "simple syrup" ], "ingredients": [ "1/4 oz House Coffee Liqueur (*)", "1 oz Privateer Amber Rum", "1 oz Punt e Mes", "1/4 oz Demerara Syrup", "1 barspoon Massenez Crème de Mûre", "1 pinch Salt", "2 dash Angostura Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with. Double strain into a coupe glass and garnish with a dusting of fine espresso coffee grounds.", "body_text": "1/4 oz House Coffee Liqueur (*)\n1 oz Privateer Amber Rum\n1 oz Punt e Mes\n1/4 oz Demerara Syrup\n1 barspoon Massenez Crème de Mûre\n1 pinch Salt\n2 dash Angostura Bitters\n1 Whole Egg\nShake once without ice and once with. Double strain into a coupe glass and garnish with a dusting of fine espresso coffee grounds.\n(*) Coffee liqueur was made from Bully Boy White Whiskey, Tony Maws' house coffee blend containing Guatemalan, Sumatran, and a third type of coffee beans, and the house espresso roast beans. A 24-hour steep followed by straining and sweetening with demerara syrup.\nAfter the Eastern Promise, bartender Ted Gallagher suggested a Flip that recently appeared on the menu. Ted found the drink, the Bramble and Arabica, interesting in how it played with the bitter, fruity, and acid notes found in coffee. Clearly, the Arabica part of the name referred to the coffee part of the drink, and the Bramble was a nod to the blackberry liqueur that also appears in the neo-classic\nBramble\ndrink or perhaps just where blackberries can be found. While I have not noted blackberry notes in coffee recently, I have enjoyed the blueberry flavors that appear in the Fair Trade Guatemalan beans that Harvest Co-op in Central sells.\nThe Bramble and Arabica greeted the nose with a dark roast coffee aroma, and the roasted flavor continued on into the rich, creamy sip. The swallow offered up the more bitter and earthy elements of the coffee along with added complexity from the Punt e Mes; finally, the drink ended with a light and lingering fruit note from some combination of the blackberry liqueur, the coffee beans' terroir, and the Punt e Mes' grape flavors. When I commented to Ted that the rum was rather subtle in the drink, he replied that it served to provide a good backbone to the drink and that it was rather complementary to the coffee flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoxJRrsFBOkv0qgXPWFescpTvOKpZBBFJuqXIwDgYeu7efy2AHfC3-WSM_wbIKvSlQafEOl6xT3sPntGCPMBU0yBGfMciZrrGaLpKMpKOmyMFTIMhc-RiqitQRYAf9rWq3hQnmQasy_s/s320/bramblearabica70.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoxJRrsFBOkv0qgXPWFescpTvOKpZBBFJuqXIwDgYeu7efy2AHfC3-WSM_wbIKvSlQafEOl6xT3sPntGCPMBU0yBGfMciZrrGaLpKMpKOmyMFTIMhc-RiqitQRYAf9rWq3hQnmQasy_s/s800/bramblearabica70.jpg", "comment_count": 0 }, { "title": "ali-frazier", "url": "https://cocktailvirgin.blogspot.com/2012/02/ali-frazier.html", "published": "2012-02-27T15:55:00.004-05:00", "updated": "2017-08-11T11:17:38.561-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "cointreau", "fernet-branca", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Sazerac 6)", "1/2 oz Cointreau", "1/2 oz Fernet Branca", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Perhaps an orange or lemon twist would work well here.", "body_text": "1 1/2 oz Rye Whiskey (Sazerac 6)\n1/2 oz Cointreau\n1/2 oz Fernet Branca\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Perhaps an orange or lemon twist would work well here.\nTwo weeks ago for Thursday Drink Night on Mixoloseum, the theme was \"Bitter\" and it might have been in the wake of the previous one entitled \"Not Love, Just Lust.\" The event was described as, \"Because you know, sometimes, you just have to say 'fuck the world' and drink something dreadfully bitter.\" For a starting point, I thought about the Fernet Branca-laden\nAlcazer\nand made it into a Sour. With Fernet putting up a fight, the drink got dubbed after one of the famous pugilistic match ups of the last century; it also helped that I thought the classic was spelled Alacazer.\nThe Ali-Frazier punched the nose with orange and menthol notes. While the sip was citrussy from the lemon juice and orange liqueur, the swallow was started with the rye and a big minty wave of flavor that ended with lingering menthol and lemon notes. Overall, it reminded me a lot of the\nFrisco Sour\nin how the liqueur was softened by the citrus component.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECDEhypPVrcWacKDEKM1Fx3FvBoRaC3UjCdwgN5Zoos3HAgs8UAfHQzLhWXE5NV-ZRnbaPgi5JhR7pXK6GcHSDc2uFBlgdftXFaVLoyHImuuprG4EDtHTOL1ln-qPzUgKe_2evMt-Ye0/s320/alifrazier71.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECDEhypPVrcWacKDEKM1Fx3FvBoRaC3UjCdwgN5Zoos3HAgs8UAfHQzLhWXE5NV-ZRnbaPgi5JhR7pXK6GcHSDc2uFBlgdftXFaVLoyHImuuprG4EDtHTOL1ln-qPzUgKe_2evMt-Ye0/s800/alifrazier71.jpg", "comment_count": 0 }, { "title": "dee don", "url": "https://cocktailvirgin.blogspot.com/2012/02/dee-don.html", "published": "2012-02-27T16:17:00.004-05:00", "updated": "2017-08-11T11:16:58.075-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1930 }, "categories": [ "benedictine", "egg white", "gin", "lillet" ], "ingredients": [ "3/8 Booth's Gin (1 oz Beefeater)", "3/8 Lillet (1 oz Cocchi Americano)", "1/8 Benedictine (1/3 oz)", "1/8 Pash, Dry (1/3 oz Ezequiel Passion Fruit Liquor)" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass.", "body_text": "3/8 Booth's Gin (1 oz Beefeater)\n3/8 Lillet (1 oz Cocchi Americano)\n1/8 Benedictine (1/3 oz)\n1/8 Pash, Dry (1/3 oz Ezequiel Passion Fruit Liquor)\nSpot of Egg White (1/3 Egg White)\nShake once without ice and once with. Strain into a cocktail glass.\nTwo Friday nights ago, after making the\nDon's Beach Planter\nfor Mixology Monday, we were still in a slightly tropical mood. When my eyes spied the unopened bottle of Ezequiel Passion Fruit Liquor, I decided to retry the Dee Don. The first time we made the recipe, I had used Passoã but I did not appreciate how the product was rife with artificial colors and flavors. While I am used to liqueurs being artificially colored (i.e.: Campari), the candy-like faux passion fruit flavor irritated me. Therefore, we asked bartender Stephen Shellenberger, and he recommended the Ezequiel brand which is devoid of artificial flavors and colorants.\nThe Dee Don from the\nCafé Royal Cocktail Book\nwas a 1930's original of the UK bartenders guild. The drink presented a floral, apricot-like aroma from the pairing of the Cocchi Americano and the passion fruit liqueur. The sip was citrus and passion fruit driven, and the swallow showcased the gin, floral, and Benedictine's herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_DLbO45OorYuKHG0tM-8L3BGpi3gI9juD74x4X-K8z0qtXxabib9NtrAslabjm74xC1Zg5wpmcBR_mrug9M2JYHT02LXro3fRxi1k7Wly2kHjSQtvE8HNaYs8EdJnK7aYg3sdMZt470/s1600/deedon73.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_DLbO45OorYuKHG0tM-8L3BGpi3gI9juD74x4X-K8z0qtXxabib9NtrAslabjm74xC1Zg5wpmcBR_mrug9M2JYHT02LXro3fRxi1k7Wly2kHjSQtvE8HNaYs8EdJnK7aYg3sdMZt470/s800/deedon73.jpg", "comment_count": 0 }, { "title": "heart's desire", "url": "https://cocktailvirgin.blogspot.com/2012/02/hearts-desire.html", "published": "2012-02-28T16:51:00.003-05:00", "updated": "2017-08-11T11:15:51.670-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "C.S. Ferrari", "source": "Approved Cocktails", "year": null }, "categories": [ "curacao", "grapefruit juice", "rum", "swedish punsch" ], "ingredients": [ "1/3 Swedish Punsch (1 oz Kronan)", "1/3 Bacardi Rum (1 oz Plantation Barbados 5 Year)", "1/3 Grapefruit Juice (1 oz Pink)", "2 dash Curaçao (1/4 oz Senior Curaçao)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a grapefruit twist to the recipe.", "body_text": "1/3 Swedish Punsch (1 oz Kronan)\n1/3 Bacardi Rum (1 oz Plantation Barbados 5 Year)\n1/3 Grapefruit Juice (1 oz Pink)\n2 dash Curaçao (1/4 oz Senior Curaçao)\nShake with ice and strain into a cocktail glass. I added a grapefruit twist to the recipe.\nTwo Saturdays ago, I spotted another good use for Swedish Punsch in\n1700 Cocktails for the Man Behind the Bar\nfrom 1934. While I have had Swedish Punch paired with orange, lemon, and lime juice, I had never had it with grapefruit so I was tempted by the Heart's Desire. The recipe also appeared in the United Kingdom Bartenders Guild's\nApproved Cocktails\nbook where it was attributed to a C.S. Ferrari. The drink began with a funky rum aroma that was accented by fresh grapefruit oils. Next, the pink grapefruit notes bolstered by the Curaçao filled the sip, and the swallow was a pleasing combination of the rum and Swedish Punsch's Batavia Arrack and tea flavors. As the drink warmed up, it became drier and more tannic. Overall, the drink reminded me a bit of a rum-based\nBohemian\nthat Josey Packard made me one afternoon at Drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3btorpn16MXhvwQiBxCwjEBTQRqyaaGpQ5bO7Hb9anHv05WQD5L6Ud6T-rPvHe-QFM8RJKda2J9T9uKNshZd42-d1KrvTDphNiR7Aeb9W7aRrb79CA5LIZ1mYN5soRx9JU5gVRjx_UY/s320/heartsdesire74.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3btorpn16MXhvwQiBxCwjEBTQRqyaaGpQ5bO7Hb9anHv05WQD5L6Ud6T-rPvHe-QFM8RJKda2J9T9uKNshZd42-d1KrvTDphNiR7Aeb9W7aRrb79CA5LIZ1mYN5soRx9JU5gVRjx_UY/s800/heartsdesire74.jpg", "comment_count": 0 }, { "title": "cortez the killer", "url": "https://cocktailvirgin.blogspot.com/2012/02/cortez-killer.html", "published": "2012-02-28T17:11:00.003-05:00", "updated": "2017-08-11T11:15:07.506-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brent Butler", "source": "Blackbird", "year": 2011 }, "categories": [ "creme de cacao", "quinquina", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Espolón)", "3/4 oz Bonal Gentiane Quina", "1/4 oz Crème de Cacao (Marie Brizard)" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "2 oz Blanco Tequila (Espolón)\n3/4 oz Bonal Gentiane Quina\n1/4 oz Crème de Cacao (Marie Brizard)\nStir with ice and strain into a cocktail coupe. Garnish with an orange twist.\nAfter the Heart's Desire, I was still in the mood for a nightcap. Therefore, I opened up Gary Regan's\nAnnual Manual for Bartenders 2011\n, and Cortez the Killer from Brent Butler of San Francisco's Blackbird fit the bill. The drink is named after a Neil Young song about the Spanish explorer who conquered Mexico for Spain in the 16 century. With the tribute to the fallen Aztec civilization, Butler selected tequila as the based spirit for this drink. Moreover, Gary Regan mentioned in SFGate that Blackbird serves the drink as a\nbarrel-aged\none.\nThe Cortez the Killer presented a tequila and orange oil aroma that led into a dry grape sip. The swallow offered up a complex bitter tequila flavor that finished with complementing chocolate notes. Indeed, the Bonal worked rather well to accentuate the agave notes in the tequila. Looking back, it is very similar to a\nmezcal\ncocktail created by John Gertsen and Misty Kalkofen at Drink; while it was served to me with Bonal, it was originally created with another quinquina, namely Boroli Barolo Chinato.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsjC8kSN63u2BTjyBDrCqMvOexczoKoMcFokqZ2mTspVG3EvKx0Kj1IpaOsIDxawwxrDDzb64Obvdivq14xORXnJMclGQww8tBNXQzLY-KJQA5Mv8MinvClxw3EAQmEIat02SBTooqcI/s320/cortez75.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsjC8kSN63u2BTjyBDrCqMvOexczoKoMcFokqZ2mTspVG3EvKx0Kj1IpaOsIDxawwxrDDzb64Obvdivq14xORXnJMclGQww8tBNXQzLY-KJQA5Mv8MinvClxw3EAQmEIat02SBTooqcI/s800/cortez75.jpg", "comment_count": 1 }, { "title": "hot zombie", "url": "https://cocktailvirgin.blogspot.com/2012/02/hot-zombie.html", "published": "2012-02-29T15:55:00.003-05:00", "updated": "2017-08-11T11:14:15.429-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": "build", "attribution": { "creator": "Louis Spievak", "source": "Barbeque Chef", "year": 1950 }, "categories": [ "*hot", "lime juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "2 oz Gold Puerto Rican Rum (Don Q Añejo)", "1 oz Pineapple Juice", "1/2 oz Passion Fruit Syrup (BG Reynolds)", "1/2 oz Lime Juice", "1 tsp Brown Sugar", "1 small chip Butter", "4 oz Boiling Hot Water" ], "instructions": "Build in an 8 oz mug and stir.", "body_text": "2 oz Gold Puerto Rican Rum (Don Q Añejo)\n1 oz Pineapple Juice\n1/2 oz Passion Fruit Syrup (BG Reynolds)\n1/2 oz Lime Juice\n1 tsp Brown Sugar\n1 small chip Butter\n4 oz Boiling Hot Water\nBuild in an 8 oz mug and stir.\nTwo Sundays ago, I decided to make a drink I spotted while searching for my Mixology Monday Tiki submission in Jeff Berry's\nSippin' Safari\n. The drink that caught my eye was a hot version of the Zombie published in a 1941 Ron Rico Rum Company recipe book. With the passion fruit syrup, lime and pineapple juices, and brown sugar, Berry pointed out that the recipe shares a resemblance to Louis Spievak's\nZombie\nthat was published a few years later in\nBarbeque Chef\nfrom 1950. While Spievak claimed that this was recipe was given to him by Donn Beach, it diverges from Beach's\nZombie\nand aesthetic. So perhaps Spievak modified the Hot Zombie himself into his 1950 recipe.\nThe Hot Zombie greeted the nose with a steamy pineapple aroma at first that gained passion fruit notes later as it cooled. The brown sugar flavor mingled with the lime and passion fruit ones on the sip, and the rum and pineapple filled the swallow. While there was no spice, absinthe, or bitters in the drink, nutmeg or clove would definitely not be out of place here. Overall, the Hot Zombie was an unusual concept but one that worked in the same way that Deep Ellum's\nHot Old Fashioned\ndid.\nI also did the Hot Zombie at Loyal Nine when a cold front demolished our hot buttered rum batter stocks right before Valentine's Day 2016. For the holiday drink menu, I had two count of the\nHot Buttered Rum\nbut offered for the same price the Hot Zombie. I followed the recipe as above except that I utilized Old Monk Rum instead of Puerto Rican rum and garnished with a floated lime wheel studded with 3 cloves. The garnish donated a Frankenstein monster sort of effect in my mind.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGgF0hXp5T5RGRdJCfIbH8SVpNdgPfyvBahATjnY5LlINi3BjFmSk1SiFgq2Yh42PRAV4ialtyJqi_OxpMNx1iwp2w43i3xT4F2xiCSAl50MxDEm_GWdiWBd8TN4bjff4d_ZMj65cvX4/s320/hotzombie76.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgCt4R8rgK7biCqjpA6JDTFxVNGrmq5Ye2j9tY9m3nJf40SHh9ogRd-kKmJz5eayrMcZf7IFsd3zWhXexr1_w9_zmvPInfRqoGehtXXgFjlNp3mWSE-cOJ9_N-9kFdZAPhXTZUhmoQSE/s320/hotzombie_b1518.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGgF0hXp5T5RGRdJCfIbH8SVpNdgPfyvBahATjnY5LlINi3BjFmSk1SiFgq2Yh42PRAV4ialtyJqi_OxpMNx1iwp2w43i3xT4F2xiCSAl50MxDEm_GWdiWBd8TN4bjff4d_ZMj65cvX4/s800/hotzombie76.jpg", "comment_count": 0 }, { "title": "mabel berra", "url": "https://cocktailvirgin.blogspot.com/2012/02/mabel-berra.html", "published": "2012-02-29T17:13:00.004-05:00", "updated": "2017-08-11T11:10:49.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Official Mixer's Manual", "year": 1934 }, "categories": [ "lime juice", "sloe gin", "swedish punsch" ], "ingredients": [ "1/2 jigger Sloe Gin (3/4 oz Averell Damson Gin Liqueur)", "1/2 jigger Swedish Punsch (3/4 oz Kronan)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Sloe Gin (3/4 oz Averell Damson Gin Liqueur)\n1/2 jigger Swedish Punsch (3/4 oz Kronan)\nJuice 1/2 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Hot Zombie, I still had some lime juice left over, and I remembered that one of the drinks I noted in Patrick Duffy's\nThe Official Mixer's Manual\n(1975 edition), the Mabel Berra, called for lime juice. I later checked and the drink also appears in our 1940 reprint of Duffy's 1934 drink book. I made note of the Mabel Berra in the write-up of Citizen-Worcester's\nTicket to Paradise\nfor both drinks curiously feature sloe gin and Swedish Punsch. Instead of sloe gin proper, I used the related damson gin which I find to be more pleasing in flavor.\nHistorically, Mabel Berra was dubbed the \"Venus of Vaudeville\" for her work in comedic opera during the early part of the 20th century. With 3 octaves of range and a sultry way, she had great success in America and Europe before her untimely demise in 1928. In the drink tribute to her, I noted the Swedish Punsch's rum and Batavia Arrack aromas while Andrea picked up on the fruit notes with a cherry-like aroma. The sip offered lime and tart berry notes that came across almost like strawberry. Finally, the swallow presented Swedish Punsch's complex rum, tea, and spice notes that finished with the damson gin flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2qRFWn0KffU1rOoatjaLbmF3b07v5Usd8uWfzZzBTEmwjLXgNZ2GRaKU6GcZCUq1690QMTPlajrtTh7wHfWwHdn-wt9PGhoR64JiiaScAz941Depcgmf0EBkjolpWDtSwn6iTbyNmNw/s320/mabelberra.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XJ_giwxswF0__zSJv18Hy241yUnQ6SBGYasAbtynQwMUCChyphenhypheneZ8t-PibQ8ZjJ7N0bZ28GK0EQ5SMS0lG6K6jUYyLClGVYLsrbyGIJZj3yNiBj53Hmo3Guei5RtVFJrJ7cUdB2t2SugQ/s320/mabelberra77.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2qRFWn0KffU1rOoatjaLbmF3b07v5Usd8uWfzZzBTEmwjLXgNZ2GRaKU6GcZCUq1690QMTPlajrtTh7wHfWwHdn-wt9PGhoR64JiiaScAz941Depcgmf0EBkjolpWDtSwn6iTbyNmNw/s800/mabelberra.jpg", "comment_count": 0 }, { "title": "oaxaca moon", "url": "https://cocktailvirgin.blogspot.com/2012/03/oaxaca-moon.html", "published": "2012-03-01T15:44:00.002-05:00", "updated": "2017-08-11T11:09:41.822-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "bitters (other)", "lemon juice", "mezcal", "orange juice", "pineau des charentes", "simple syrup" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "3/4 oz Pineau des Charentes", "1/2 oz Zirbenz Stone Pine Liqueur", "1/2 oz Lemon Juice", "1/4 oz Orange Juice", "1/4 oz Turbinado Sugar", "1 dash Falernum Bitters" ], "instructions": "Shake with ice and double strain into a rocks glass containing 3 ice cubes. Garnish with a lemon twist.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n3/4 oz Pineau des Charentes\n1/2 oz Zirbenz Stone Pine Liqueur\n1/2 oz Lemon Juice\n1/4 oz Orange Juice\n1/4 oz Turbinado Sugar\n1 dash Falernum Bitters\nShake with ice and double strain into a rocks glass containing 3 ice cubes. Garnish with a lemon twist.\nTwo Mondays ago, Andrea and I stopped at Bergamot for drinks with bartender Paul Manzelli. For my first drink, I asked Paul for the Oaxaca Moon which was new to the cocktail menu. I was lured in with the Pineau des Charentes, an underused cocktail ingredient. Pineau is an aperitif fortified wine made from a blend of lightly fermented grape must and Cognac eau de vie; one of its most famous cocktail uses is in the\nPompadour\nfrom Frank Meier's 1934\nThe Artistry Of Mixing Drinks\n. It did not occur to me until later that the Oaxaca Moon appears to be a riff of the Scotch and St. Germain-laden\nNorthern Lights\nthat Paul used to make at Craigie on Main. Interestingly, in the write up for the Northern Lights, I recommended Zirbenz as a substitute for its Douglas Fir Eau de Vie; evidently, the bartenders at Bergamot thought the same thing.\nThe Oaxaca Moon began with a smoke and citrus aroma. The citrus continued on into the sip where it mingled with the Pineau's wine flavors. Finally, the swallow offered up smoky mezcal and Zirbenz's pine notes to round out the drink. Overall, it was less floral and more smoky than the Northern Lights and came across more as an unique drink than a slight tweaking of the original.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqepPZujAYu0nZW4CfjG4hswAy73aQNJpgtljQE8-_ySTvZQTZfwzXumguBisgZZSfusfEjU9nKYSXd3ohKXumR_jtfnW52HqJ6XEHaAdeNt3NWtnG0bjup0qu_hL8hIabrAKrWedkqc/s320/oaxacamoon79.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqepPZujAYu0nZW4CfjG4hswAy73aQNJpgtljQE8-_ySTvZQTZfwzXumguBisgZZSfusfEjU9nKYSXd3ohKXumR_jtfnW52HqJ6XEHaAdeNt3NWtnG0bjup0qu_hL8hIabrAKrWedkqc/s800/oaxacamoon79.jpg", "comment_count": 0 }, { "title": "too soon?", "url": "https://cocktailvirgin.blogspot.com/2012/03/too-soon.html", "published": "2012-03-01T16:11:00.003-05:00", "updated": "2017-08-11T11:09:01.062-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "Gary Regan's Annual Manual for Bartenders 2011", "year": 2011 }, "categories": [ "cynar", "gin", "lemon juice", "orange juice", "simple syrup" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Cynar", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "2 Orange Wedges" ], "instructions": "Shake hard with ice and double strain into a cocktail glass.", "body_text": "1 oz Beefeater Gin\n1 oz Cynar\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n2 Orange Wedges\nShake hard with ice and double strain into a cocktail glass.\nTuesday last week, I was flipping through Gary Regan's\nAnnual Manual for Bartenders 2011\nand spotted Sam Ross' Too Soon? After enjoying Sam's\nPenicillin\n,\nPaper Plane\n, and\nConquistador\n, I was definitely willing to try another of his recipes. The Too Soon? presented more Cynar aromas to me and more orange ones to Andrea. The sip started as a slightly caramel-tinged orange flavor that became more lemony as the drink warmed up. Next, the swallow offered Cynar's herbal notes and gin's botanicals with lingering bitter orange notes perhaps from the orange wedges' peels being included in the shake.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZhUcnmWGIqgG5a9fP_F0tUA-lJKTfGs8aeeSUOE1ON8raOXcTorvNpEWGeOHSVFLZsDGSNnBJez7qkyaM-4BKNg10uLidlAgb0O-2HTYR4kOourasHidr1yUjyBHyQXRxSSiRpLgO1s/s320/toosoon80.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZhUcnmWGIqgG5a9fP_F0tUA-lJKTfGs8aeeSUOE1ON8raOXcTorvNpEWGeOHSVFLZsDGSNnBJez7qkyaM-4BKNg10uLidlAgb0O-2HTYR4kOourasHidr1yUjyBHyQXRxSSiRpLgO1s/s800/toosoon80.jpg", "comment_count": 1 }, { "title": "nouveau carré", "url": "https://cocktailvirgin.blogspot.com/2012/03/nouveau-carre.html", "published": "2012-03-02T16:10:00.005-05:00", "updated": "2017-08-11T11:08:16.293-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jonny Raglin", "source": "PDT Cocktail Book", "year": null }, "categories": [ "benedictine", "bitters (Peychaud's)", "lillet", "tequila" ], "ingredients": [ "1 1/2 oz Ocho Añejo Tequila (Siete Leguas Añejo)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/4 oz Benedictine", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 1/2 oz Ocho Añejo Tequila (Siete Leguas Añejo)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/4 oz Benedictine\n3 dash Peychaud's Bitters\nStir with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nTwo Wednesdays ago for a nightcap, I selected the Nouveau Carré from the\nPDT Cocktail Book\n. This tequila variation on the\nVieux Carré\nwas created by San Francisco bartender Jonny Raglin in the wake of Hurricane Katrina. The drink began with a lemon oil, Peychaud's, and aged tequila aroma. The Cocchi Americano's citrus and wine flavors filled the sip, and the tequila and herbal notes from the Benedictine appeared on the swallow. The Peychaud's came through on the lingering aftertaste especially the anise. As the drink warmed up, the Nouveau Carré became more herbal from the Benedictine and less tequila forward. While the original's sweet vermouth would have worked here too, the switch to Lillet or Cocchi Americano was a good one for it has proven in the past to pair well with tequila such as in the\nMetexa\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqn0-I1GaB8FXeFOVCP_60xWENsOsO3YWp6OtZvxceh1jMZPX-z3GdO49DtaDD-eIH8G-pkZjfyMBThV16vPyLxv2NFJK5WW1VTSRkFOWlRseo3ajiuxB-q3L3YKm7TguRWjoBqZ0kOk/s320/noveaucarre81.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqn0-I1GaB8FXeFOVCP_60xWENsOsO3YWp6OtZvxceh1jMZPX-z3GdO49DtaDD-eIH8G-pkZjfyMBThV16vPyLxv2NFJK5WW1VTSRkFOWlRseo3ajiuxB-q3L3YKm7TguRWjoBqZ0kOk/s800/noveaucarre81.jpg", "comment_count": 2 }, { "title": "king caesar", "url": "https://cocktailvirgin.blogspot.com/2012/03/king-caesar.html", "published": "2012-03-02T17:09:00.004-05:00", "updated": "2017-08-11T11:06:55.771-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Vikram Hegde", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "amaro", "bitters (other)", "champagne", "lime juice", "pineapple juice", "simple syrup" ], "ingredients": [ "3/4 oz Amaro Montenegro", "3/4 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Demerara Syrup", "1 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and double strain into a Champagne flute. Top with ~2 oz Dibon Cava.", "body_text": "3/4 oz Amaro Montenegro\n3/4 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Demerara Syrup\n1 dash Bittermens Tiki Bitters\nShake with ice and double strain into a Champagne flute. Top with ~2 oz Dibon Cava.\nLast Friday, I dropped into Island Creek Oyster Bar for drinks. For a start, I asked bartender Vikram Hegde for the King Caesar. I was not sure whether the drink was named after the Roman emperor or the Japanese kaiju from the Godzilla series; however, after considering the restaurant's theme, I did a little searching. In the oyster town of Duxbury, MA, the largest industry back in the 18th century was ship building. Ezra Weston ran this enterprise and his success in building a large merchant fleet led to the nickname of \"King Caesar\"; he later passed the 100 ship fleet and the title to his son who kept the enterprise going into the early 19th century.\nThe King Caesar welcomed the senses with a pineapple and sparkling wine aroma that contained a hint of spice. The wine and lime paired to conjure a crisp sip, and the pineapple and the Amaro Montenegro's caramel and bitter notes rounded out the swallow. Indeed, I was quite impressed at how Amaro Montenegro worked to maintain the tropical tone of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPM1aOP1ynI87itjFq0RoGiDYWR-n08PKkGmR5dsKzSjg7Y9V7KVsyqf6iHDuDDJaB06ZVZreToKQhPp0FDL3ZrCzFa7RpfFlgroQ1GNfKtJOJE2tZTDoKSRlTDpPAJIFzSZhm7TSQXMI/s320/kingcaesar83.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPM1aOP1ynI87itjFq0RoGiDYWR-n08PKkGmR5dsKzSjg7Y9V7KVsyqf6iHDuDDJaB06ZVZreToKQhPp0FDL3ZrCzFa7RpfFlgroQ1GNfKtJOJE2tZTDoKSRlTDpPAJIFzSZhm7TSQXMI/s800/kingcaesar83.jpg", "comment_count": 0 }, { "title": "straits of messina", "url": "https://cocktailvirgin.blogspot.com/2012/03/straits-of-messina.html", "published": "2012-03-05T15:54:00.003-05:00", "updated": "2017-08-11T11:06:15.965-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "wine glass", "technique": "muddle", "attribution": { "creator": "Vikram Hegde", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "bitters (orange)", "champagne", "lillet", "orange juice" ], "ingredients": [ "1 pinch Salt", "2 dash Regan's Bitters" ], "instructions": "Muddle ingredients in (a). Add ingredients in (b) and ice. Shake and strain into a cocktail or wine glass. Top with ~2 oz of Dibon Cava.", "body_text": "a) 3 Green Cardamom Pods\n1 pinch Salt\n2 dash Regan's Bitters\nb) 1 1/2 oz Cocchi Americano\n3/4 oz Blood Orange Juice\nMuddle ingredients in (a). Add ingredients in (b) and ice. Shake and strain into a cocktail or wine glass. Top with ~2 oz of Dibon Cava.\nFor my second cocktail at Island Creek Oyster Bar, I requested the Straits of Messina from bartender Vikram Hegde. The Straits of Messina is the narrow passage between Sicily and southern Italy; with the classic blood orange, the Moro, originating from Sicily, I suspect that naming fell into place that way. Once prepared, the cardamom aroma pleasantly greeted me as I prepared for the crisp wine and Cocchi's citrus flavors on the sip. The swallow then offered up blood orange notes with a lightly lingering cardamom flavor. Vik commented that this drink made him realize how much cardamom was in Cocchi Americano since he is usually overwhelmed and distracted by the quinine aspect of it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJz9RvOEA_MTKhpBNTFXwHwAfokKqbqFDd34F78kI-c-M2GB0C3FDcv-JlXfny9Zu78RywybN86Gm3BkmNM-67sxSS8ttYkJtPBEf7mCwNGNGjee5z_KqT3hG1uhrscTyu8mkOtV1r7I/s320/straitsmessina84.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJz9RvOEA_MTKhpBNTFXwHwAfokKqbqFDd34F78kI-c-M2GB0C3FDcv-JlXfny9Zu78RywybN86Gm3BkmNM-67sxSS8ttYkJtPBEf7mCwNGNGjee5z_KqT3hG1uhrscTyu8mkOtV1r7I/s800/straitsmessina84.jpg", "comment_count": 1 }, { "title": "angry barista", "url": "https://cocktailvirgin.blogspot.com/2012/03/angry-barista.html", "published": "2012-03-05T16:16:00.003-05:00", "updated": "2017-08-11T11:05:25.676-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "bitters (other)", "falernum", "grapefruit juice", "lime juice", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Dewar's 12 Year Blended Scotch", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/4 oz Cinnamon Syrup", "1/4 oz Fee's Falernum Syrup", "1 dash Bittermans Tiki Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with an orange twist and add a straw.", "body_text": "2 oz Dewar's 12 Year Blended Scotch\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/4 oz Cinnamon Syrup\n1/4 oz Fee's Falernum Syrup\n1 dash Bittermans Tiki Bitters\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with an orange twist and add a straw.\nTwo Sundays ago, Andrea and I got dinner in Chinatown and then headed over to Stoddard's for drinks. For my first cocktail, I was drawn in by their new Tiki offering on the menu, the Angry Barista. The name reminded me of the\nSuffering Bar Steward\n(often called the Suffering Bastard); however, after the whiskey and lime juice, the two recipes diverged enough that the similarity was more in my head than in the glass. I was curious about a Tiki drink with a Scotch base; Beachbum Berry only offered a single Scotch-based drink, the Cocoanut Grove Cooler, in\nRemixed\nand the closest I can think of,\nAvery's Arrack-ari\n, only had a Talisker rinse.\nThe Angry Barista started with an orange oil aroma that later included cinnamon notes. The slightly sweet citrus sip led into a smoky Scotch swallow that ended drier with cinnamon and clove notes. The Scotch was not out of place here, and the smoke notes worked well as they have in other smoke-driven Tiki-like drinks like\nEsmino's Escape\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xV_qxukPbTYAgX0NA5-V5jNTjqm5K4igIHMtnTq58QsE4ME5A8KwDIA68VeUB1c8IDANWlVHvRCtXP3I4lnAOehaU__SMMPxWVq31aAfi2vRte_kTTQr55K9NSDl9hoziaojKsoxzZg/s320/angrybarista87.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xV_qxukPbTYAgX0NA5-V5jNTjqm5K4igIHMtnTq58QsE4ME5A8KwDIA68VeUB1c8IDANWlVHvRCtXP3I4lnAOehaU__SMMPxWVq31aAfi2vRte_kTTQr55K9NSDl9hoziaojKsoxzZg/s800/angrybarista87.jpg", "comment_count": 4 }, { "title": "filmograph", "url": "https://cocktailvirgin.blogspot.com/2012/03/filmograph.html", "published": "2012-03-06T15:47:00.003-05:00", "updated": "2017-08-11T11:02:44.107-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": null }, "categories": [ "#stoddards", "brandy", "lemon juice" ], "ingredients": [ "2 oz Brandy", "3/4 oz Lemon Juice", "1/2 oz Cola Syrup (*)" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "2 oz Brandy\n3/4 oz Lemon Juice\n1/2 oz Cola Syrup (*)\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\n(*) A 4-fold reduction of Coca Cola (presumably cane sugar Coke).\nSince it was Oscar Night when we were at Stoddard's, they had a special 6 drink Oscars-themed drink menu. The one that seemed most appealing was the\nFilmograph\nthat appeared in the\nSavoy Cocktail Book\n. Filmograph was the name of a company that made motion picture equipment during the silent era as well as a film entertainment newspaper during that time period. While the original calls for Kola Tonic (a South African syrup) and Sirop de Citron (a French-styled lemon syrup), the bartenders at Stoddard's took some liberties that were suggested in Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nand elsewhere. Instead of the hard to source Kola Tonic, they opted for a four-fold reduction of Coca Cola, and instead of lemon syrup, they went with lemon juice so that the drink did not end up syrupy sweet. One of the bartenders explained that the drink was not only chosen for the name but for the Coke flavors to pair well with the popcorn they were giving out for the Oscar viewing party.\nThe Filmograph began with a lemon aroma from the twist and an herbal note from the cola syrup. The sip offered up lemon and Coke's caramel flavors, and the swallow presented the brandy and bitter Coke elements that finished with a tart citrus note. I was impressed at how well the Coke notes worked with the brandy; this was not that surprising when I recalled that Alain Royer mentioned during a\nCognac blending seminar\nthat most VS and VSOP Cognac in France is mixed with Coca Cola.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXyw6uPdG5dojqLu8YL1w60VjdiWUr2ECilfjdRIhnKEtNSQJ6K0rg75fX-BmHR0TWWJb1x01Y2gaYnurMlJ3d1ibl44KOnkas__WTJaQjvShlJzV2b7bI9t1cWuRyuMBvbeWBOiVRAM/s320/filmograph88.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXyw6uPdG5dojqLu8YL1w60VjdiWUr2ECilfjdRIhnKEtNSQJ6K0rg75fX-BmHR0TWWJb1x01Y2gaYnurMlJ3d1ibl44KOnkas__WTJaQjvShlJzV2b7bI9t1cWuRyuMBvbeWBOiVRAM/s800/filmograph88.jpg", "comment_count": 0 }, { "title": "l'amerique", "url": "https://cocktailvirgin.blogspot.com/2012/03/lamerique.html", "published": "2012-03-06T16:18:00.003-05:00", "updated": "2017-08-11T11:02:05.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Carrie Cole", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "chartreuse (yellow)", "simple syrup", "vermouth (rose)", "whiskey" ], "ingredients": [ "1 1/2 oz Low Gap White Whiskey", "3/4 oz House Rosé Vermouth (see" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "1 1/2 oz Low Gap White Whiskey\n3/4 oz House Rosé Vermouth (see\nhere\n)\n1/2 oz Yellow Chartreuse\n1/4 oz Simple Syrup\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\nTwo Monday's ago after my DJing gig, we headed up to Eastern Standard to catch a late dinner. For my first drink, I asked bartender Carrie Cole for the L'Amérique that was described as \"\nGreen Point\nElegance\" on the menu. Instead of the Green Point's rye, they opted for an unaged 100% wheat whiskey that many reviews describe as having pleasing fruit, grain, and spice notes. Keeping the Yellow Chartreuse untouched, the original's Punt e Mes was swapped for the house strawberry-infused rosé vermouth.\nThe L'Amérique possessed an aroma of orange oil, whiskey, and something earthy and almost chocolate like. The sweet malty sip led into a strawberry and herbal swallow. Overall, it was a lot lighter than a Green Point for it lacked Punt e Mes' bitter and the rye's barrel aged notes. As the drink got warmer, it became much sweeter and almost dessert-like in balance; for my palate, the simple syrup could have been left out entirely.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8jkvLqCyYfPt98iq1z28tt40ImkH-0AoAeVlug4Gv0fI9JQcAYAMorqXW-JpghwC-HeApOgovvbRpk7S9FKS8AzJeOMXmI2kmjTZ1DkQMUXxc3uiR7NcdgaDbEFSMBJXF5voxZaxaTA/s320/lamerique89.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8jkvLqCyYfPt98iq1z28tt40ImkH-0AoAeVlug4Gv0fI9JQcAYAMorqXW-JpghwC-HeApOgovvbRpk7S9FKS8AzJeOMXmI2kmjTZ1DkQMUXxc3uiR7NcdgaDbEFSMBJXF5voxZaxaTA/s800/lamerique89.jpg", "comment_count": 2 }, { "title": "[caribbean corpse reviver]", "url": "https://cocktailvirgin.blogspot.com/2012/03/caribbean-corpse-reviver.html", "published": "2012-03-07T14:46:00.007-05:00", "updated": "2017-08-11T11:01:31.420-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Seth Freidus", "source": "Eastern Standard", "year": 2012 }, "categories": [ "#eastern standard", "bitters (other)", "falernum", "lime juice", "rum (white)" ], "ingredients": [ "3/4 oz Banks Rum", "3/4 oz House Tropical Vermouth (*)", "3/4 oz Velvet Falernum", "3/4 oz Lime Juice", "1 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Banks Rum\n3/4 oz House Tropical Vermouth (*)\n3/4 oz Velvet Falernum\n3/4 oz Lime Juice\n1 dash Bittermens Tiki Bitters\nShake with ice and strain into a cocktail glass.\n(*) Infused with lemon peel and kiwi fruit. In a pinch, bianco vermouth or perhaps Lillet might work as a substitute for the sweet citrus notes.\nTri2Cook\nleft a comment that they had good success speed infusing Noilly Prat with lemon zest and kiwi via a cream whipper an N2O.\nAfter the L'Amérique at Eastern Standard, bartender Seth Freidus wanted to showcase one of his new works-in-progress. Based off of a Corpse Reviver #2, this Tiki cocktail utilizes the tropical citrus vermouth that the bar has recently crafted. The drink started with a clove and allspice aroma that led into a sweet citrus sip. The swallow began with rum and spices from the falernum and bitters and ended with fruit notes including the lime's crispness. As the drink warmed up, it became a bit more tart and clove-driven.\nUpdate 4/25/12:\nA rather similar sounding drink just appeared on the Eastern Standard menu called the Chaconia.  I am unsure if the recipe changed but the menu listed the ingredient as \"tropical citrus vermouth, 5 Island Rum, Lime, bitters.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wBVy6AYRreP0D8LxcEgEM3dMRZJwoUWjTmH2OECEnQG_Ij-zkl_PJLfLB7pSKkWx_S-gPJ4wSCU-bAOK3292muOzhv1HUGKO-tiPSIAlscYioy0Udj0gznrVRVvm6cAUZ1BiEzIj9Sg/s320/easterntiki91.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wBVy6AYRreP0D8LxcEgEM3dMRZJwoUWjTmH2OECEnQG_Ij-zkl_PJLfLB7pSKkWx_S-gPJ4wSCU-bAOK3292muOzhv1HUGKO-tiPSIAlscYioy0Udj0gznrVRVvm6cAUZ1BiEzIj9Sg/s800/easterntiki91.jpg", "comment_count": 2 }, { "title": "love makes you feel 10 feet tall", "url": "https://cocktailvirgin.blogspot.com/2012/03/love-makes-you-feel-10-feet-tall.html", "published": "2012-03-07T16:17:00.003-05:00", "updated": "2017-08-11T11:00:48.098-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Evan Zimmerman", "source": "Bāśik", "year": null }, "categories": [ "aperol", "gin", "pisco", "punt e mes" ], "ingredients": [ "1 oz Gin (Beefeater)", "3/4 oz Pisco (Macchu Pisco)", "3/4 oz Aperol", "1/2 oz Punt e Mes", "2-3 drop Salt Water (*)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Gin (Beefeater)\n3/4 oz Pisco (Macchu Pisco)\n3/4 oz Aperol\n1/2 oz Punt e Mes\n2-3 drop Salt Water (*)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\n(*) Saturate Kosher salt in water (add enough so further stirring or shaking will not allow more salt to come into solution). Use the water over the remaining salt grains once they have settled.\nOn Tuesday last week, we decided to make one of the salt-containing drinks in the \"Salty Reception\" article in the most recent issue of\nImbibe Magazine\n. The Love Makes You Feel 10 Feet Tall was credited to Jay Zimmerman of Bāśik in Brooklyn; later, when I sat at Evan Zimmerman's bar at\nWoodsman Tavern\nduring Portland Cocktail Week, I told him that I had made his brother's drink. Evan mentioned that he had created this one and donated it to his brother's menu at Bāśik. The dual spirit of gin and pisco reminded me of the\nRosy John\nfrom Charles Baker's\nSouth American Gentleman's Companion\n. The article claimed that the salt helped to amplify the flavors in the drink; however, it can also reduce others -- an effect well described in an article in\nBeta Cocktails\n.\nThe drink presented an orange oil and Aperol aroma that was mirrored in the sip containing Aperol's orange-rhubarb flavor. The swallow then showcased the pisco's funky grape paired with the Punt e Mes' bitter notes. While I expected the salt to have more of an effect on the Punt e Mes for it can minimize bitter flavors, I was quite surprised at how subdued the gin botanicals were. This was especially odd since Beefeater is not a subtle gin and it made up a third of the pre-melt volume. What the salt did seem to emphasize were the unique flavor elements in the pisco brandy that are often lost in cocktails.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTpuzoDuOOAmVIDenqSkWFrapACHgUEYGc8p0rtD9xWdo5tuf2PS_dtogvXty-2INsnHeGhX4FmRsmruC1KGCS5qKpxo56BcWg13fWrDJiiolo0g0e0491W6TnH6D1Xxoocl4-vD16JI/s320/lovemakesyou92.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTpuzoDuOOAmVIDenqSkWFrapACHgUEYGc8p0rtD9xWdo5tuf2PS_dtogvXty-2INsnHeGhX4FmRsmruC1KGCS5qKpxo56BcWg13fWrDJiiolo0g0e0491W6TnH6D1Xxoocl4-vD16JI/s800/lovemakesyou92.jpg", "comment_count": 0 }, { "title": "jock macdonald", "url": "https://cocktailvirgin.blogspot.com/2012/03/jock-macdonald.html", "published": "2012-03-08T14:27:00.003-05:00", "updated": "2017-08-11T10:59:50.988-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "apricot liqueur", "lemon juice", "lillet", "whiskey (Rye)" ], "ingredients": [ "1/3 Walker's Rye Whiskey (3/4 oz Old Overholt)", "1/3 Lillet (3/4 oz Cocchi Americano)", "1/3 Lemon Juice (3/4 oz)", "1 dash Apricot Brandy (1/4 oz Rothman & Winter)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Walker's Rye Whiskey (3/4 oz Old Overholt)\n1/3 Lillet (3/4 oz Cocchi Americano)\n1/3 Lemon Juice (3/4 oz)\n1 dash Apricot Brandy (1/4 oz Rothman & Winter)\nShake with ice and strain into a cocktail glass.\nWednesday last week for the cocktail hour, I delved into the\nCafé Royal Cocktail Book\nand found the Jock MacDonald. With the Lillet, lemon, and apricot brandy flavors, it reminded me of the rum-based\nCulross\n. As for the name, there was a famous abstract and surrealist painter Jock MacDonald during the 1930's, but the true identity of the namesake may be lost for good.\nThe Jock MacDonald's lemon and apricot aromas gave the perception of orange notes. Next, the lemon juice and citrus components of the Cocchi Americano filled the sip, and the swallow showcased the rye with a pleasing apricot finish. Indeed, the hint of apricot at the end reminded me of James Maloney's signature drinks like the\nManhattan Bell-Ringer\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWfRolLkz4zjL8iEglYvthZ38B6Jl-6PnI0hNXqfvGBX7m_LcdWIwEL61KorpUzL2o4ZM29KZB8Axe3JYV7Xrf27aEEQ_rLrpqH2r3lfLPWiuMHBt0C-cynl4_22kmwAKJw_o5u8YDJc/s320/jockmcdon94.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWfRolLkz4zjL8iEglYvthZ38B6Jl-6PnI0hNXqfvGBX7m_LcdWIwEL61KorpUzL2o4ZM29KZB8Axe3JYV7Xrf27aEEQ_rLrpqH2r3lfLPWiuMHBt0C-cynl4_22kmwAKJw_o5u8YDJc/s800/jockmcdon94.jpg", "comment_count": 0 }, { "title": "tanglin club", "url": "https://cocktailvirgin.blogspot.com/2012/03/tanglin-club.html", "published": "2012-03-08T15:21:00.004-05:00", "updated": "2017-08-11T10:59:14.837-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "gin", "lime juice", "passion fruit syrup", "vermouth (dry)" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Passion Fruit Syrup (BG Reynolds)", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Gin (Beefeater)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Passion Fruit Syrup (BG Reynolds)\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor Thursday Drink Night last week, the theme was \"Gin and Juice.\" When I contemplated the two ingredients, my thoughts roamed over to the\nPegu Club\nwhich was one of the first cocktails that made me appreciate and enjoy gin. Riffing off of the Pegu, I used the classic\nScofflaw\nas a scaffold. With gin and lime instead of whiskey and lemon, I kept the dry vermouth but changed the grenadine to passion fruit syrup. In paying tribute to the Pegu Club, I selected another prominent gentleman's social club started in the 19th century to serve the British -- namely the Tanglin Club in Singapore.\nThe Tanglin Club greeted the senses with fresh orange oils. The lime and passion fruit interacted with the Angostura Bitters to offer up an orange- and grapefruit-like sip. Finally, the drink concluded with a gin swallow and a pithy lime tang on the finish. Indeed, the Tanglin Club's passion fruit syrup and dry vermouth took the drink in a different direction than the Pegu's orange liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8MB0WyozuYqaHCddc8k7_t6izxYLc-OIi75KJYY8KaS1S3pab6vGqAndcYMtjqr9jZT5tcIvleUkqmGbIpjGxjYMOeHYfc7dZr52KQ81r9WNb3t0R_iHEv5IAyPW4SWC2S748X4nobQ/s320/tanglinclub95.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8MB0WyozuYqaHCddc8k7_t6izxYLc-OIi75KJYY8KaS1S3pab6vGqAndcYMtjqr9jZT5tcIvleUkqmGbIpjGxjYMOeHYfc7dZr52KQ81r9WNb3t0R_iHEv5IAyPW4SWC2S748X4nobQ/s800/tanglinclub95.jpg", "comment_count": 0 }, { "title": "svanberg", "url": "https://cocktailvirgin.blogspot.com/2012/03/svanberg.html", "published": "2012-03-09T15:58:00.003-05:00", "updated": "2017-08-11T10:56:49.932-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum's Thursday Drink Night", "year": null }, "categories": [ "*original", "curacao", "gin", "lime juice", "swedish punsch" ], "ingredients": [ "1/4 Gin (1/2 oz Beefeater)", "1/4 Lime Juice (1/2 oz)", "1/4 Swedish Punsch (1/2 oz Kronan)", "1/4 Curaçao (1/2 oz Senior Curaçao)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 Gin (1/2 oz Beefeater)\n1/4 Lime Juice (1/2 oz)\n1/4 Swedish Punsch (1/2 oz Kronan)\n1/4 Curaçao (1/2 oz Senior Curaçao)\nShake with ice and strain into a cocktail glass.\nThe other drink from \"Gin and Juice\"-themed Mixoloseum's Thursday Drink Night that I crafted gave me an excuse to tinker with Kronan Swedish Punsch and some of the lime juice I had leftover from the Tanglin Club. With the equal parts\nHoop La!\nin mind, the gin, Swedish Punsch, and citrus components in the end came closer to the\nOne Way\nthan the brandy drink. For a name, I stuck with the Swedish heritage of my spirit muse and dubbed the drink after Max Svanberg, a Swedish surrealist artist who André Breton uncovered.\nThe Svanberg began with an orange aroma with a hint of the Swedish Punsch. The orange and lime on the sip led into the Punsch's rum and spice that paired well with the gin's botanicals on the swallow. Overall, the drink exhibited a pleasing tartness and tannicity from the lime and Punsch's tea elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAnkUJuNHOmGDdoxVJNzUVTuDDI6N2ezxKqDXyCZsVN11Kt3qX3qKpFqg9ymCPCEflOTpDzsN7KcEXvax0W3FrVCc8pBe7MDCA47bJwQSn0CSk9CtGCyzmINH1smjdoghyAz8GG6eGgU/s320/svanberg.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6oL9w97iN-9n13HXckoks3HtMjirWwA4pN3v4ls7oJGY5rUCMZviAbbl17gqPS2nOPn1-xYBVwcagIE1PKuLlhur7FxrIrIpNO5ZyEj7szZhdx374ByZC1OilNGdpkiskPlkJdlVB94/s320/svanberg96.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAnkUJuNHOmGDdoxVJNzUVTuDDI6N2ezxKqDXyCZsVN11Kt3qX3qKpFqg9ymCPCEflOTpDzsN7KcEXvax0W3FrVCc8pBe7MDCA47bJwQSn0CSk9CtGCyzmINH1smjdoghyAz8GG6eGgU/s800/svanberg.jpg", "comment_count": 1 }, { "title": "pay per view", "url": "https://cocktailvirgin.blogspot.com/2012/03/pay-per-view.html", "published": "2012-03-09T17:31:00.003-05:00", "updated": "2017-08-11T10:55:27.237-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Theo Lieberman", "source": "Lantern's Keep", "year": null }, "categories": [ "lime juice", "simple syrup", "vermouth (bianco)", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Sweet Vermouth (Cocchi Vermouth di Torino)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Blanc Vermouth (Dolin)", "3/4 oz Lime Juice", "1/4 oz Cane Syrup (JM Sirop) (*)" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a cherry (Luxardo Maraschino).", "body_text": "3/4 oz Sweet Vermouth (Cocchi Vermouth di Torino)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Blanc Vermouth (Dolin)\n3/4 oz Lime Juice\n1/4 oz Cane Syrup (JM Sirop) (*)\nShake with ice and strain into a coupe glass. Garnish with a cherry (Luxardo Maraschino).\n(*) Rich 2:1 simple syrup will substitute here in a pinch.\nLast Friday, we started with an aperitif cocktail that I spotted in the\nImbibe Magazine\nblog\ncalled the Pay Per View. The drink was created by Theo Lieberman of Manhattan's Lantern's Keep and features three different vermouth types in a Sour format. I was used to vermouth-based Sours like the\nFancy Sour\nand sherry and vermouth Sours like the\nSleepy Hollow\n, but the concept of sweet, dry, and bianco vermouths combined seemed intriguing. The Pay Per View greeted my nose with Cocchi Vermouth di Torino's red grape aroma that led into a sip ripe with a medley of sweet grape flavors. The grape carried over into the swallow were it worked well against the lime notes at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuQ-GC8lyQGJeyW-l2BobJPoWkg4JVlB6RrZwjXL6RoFtctr6k3VbQ6JO7qbK7erBUVFU07TPz2TZHEmn6VNOPsdwvmjmHQb2xb2_tEWG1ilFAREeYoV95VNdsbaXOMWML3zS2Qn2ijo/s320/payperview97.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuQ-GC8lyQGJeyW-l2BobJPoWkg4JVlB6RrZwjXL6RoFtctr6k3VbQ6JO7qbK7erBUVFU07TPz2TZHEmn6VNOPsdwvmjmHQb2xb2_tEWG1ilFAREeYoV95VNdsbaXOMWML3zS2Qn2ijo/s800/payperview97.jpg", "comment_count": 0 }, { "title": "blooey blues", "url": "https://cocktailvirgin.blogspot.com/2012/03/blooey-blues.html", "published": "2012-03-12T17:01:00.004-04:00", "updated": "2017-08-11T10:54:13.438-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "creme de violette", "lime juice", "rum", "sherry" ], "ingredients": [ "1/4 Crème de Violette (3/4 oz Rothman & Winter)", "1/4 Bacardi Rum (3/4 oz El Dorado 3 Year + 1 barspoon J.M. Amber Rhum) (*)", "1/4 Lime Juice (3/4 oz)", "1/4 Sherry (3/4 oz Lustau East India Solera)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 Crème de Violette (3/4 oz Rothman & Winter)\n1/4 Bacardi Rum (3/4 oz El Dorado 3 Year + 1 barspoon J.M. Amber Rhum) (*)\n1/4 Lime Juice (3/4 oz)\n1/4 Sherry (3/4 oz Lustau East India Solera)\nShake with ice and strain into a cocktail glass.\n(*) To replicate old style Bacardi, the editor recommended using a Cuban or Martician rum. Pure rhum agricole comes across as too intense in my mind, so here I used a 1 part in 7 dilution to give the impression of a spirit made partially from fresh pressed sugar cane.\nFor our second drink on Friday, I opted for the Blooey Blues, an oddity I had found in\nPioneers of Mixing at Elite Bars: 1903-1933\n. The four equal parts recipe had often caught my attention, but my curiosity had always been dissuaded by the heavy handedness of the crème de violette. However, after reading a thread on Chowhound where people spoke favorably about a few crème de violette-laden drinks, I decided to give this one a go.\nFirst off, this drink was not blue but more of a murky green, brown, and purple combination. Perhaps a lighter sherry like a fino or manzanilla might have skewed the drink in the proper color direction, or perhaps the drink was created with a liqueur containing a higher concentration of blue dye. With the strange appearance of the drink aside, the Blooey Blues was actually quite pleasant. Its bouquet presented a sherry aroma coupled with crème de violette's floral and rhum's grassy notes. Lime and grape on the sip led into a combination of lime, violet, sherry's nuttiness, and a hint of grassiness on the swallow. Overall, it was a very Spring-like drink that reminded me of the\nPokey Crocus\nand the\nDaffodil\ncocktails.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhru-sA-pAV6_49ppXEbHP0Lw5kte__nYi3ywtTfD6CeJTfbXu761cA52U5Zqy0r1AyjMg6Gab0mN2L_fW3NHGt9Y0-bU7bGY7MSlnCeYRVoA-Qf7TK6ALnI-vzfx2JLYtKPeAy63K2v_I/s320/blooeyblues98.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhru-sA-pAV6_49ppXEbHP0Lw5kte__nYi3ywtTfD6CeJTfbXu761cA52U5Zqy0r1AyjMg6Gab0mN2L_fW3NHGt9Y0-bU7bGY7MSlnCeYRVoA-Qf7TK6ALnI-vzfx2JLYtKPeAy63K2v_I/s800/blooeyblues98.jpg", "comment_count": 0 }, { "title": "the mute appeal", "url": "https://cocktailvirgin.blogspot.com/2012/03/mute-appeal.html", "published": "2012-03-12T17:59:00.004-04:00", "updated": "2017-08-11T10:53:36.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phoebe Esmon", "source": "SfGate", "year": null }, "categories": [ "applejack", "averna", "bitters (orange)", "ginger liqueur", "pimm's no. 1" ], "ingredients": [ "1 1/2 oz Laird's 7 1/2 Year Apple Brandy (Morin Selection Calvados)", "3/4 oz Domaine de Canton (King's Ginger)", "1/2 oz Averna", "1/2 oz Pimm's No. 1", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a coupe glass. Flame an orange twist over the top.", "body_text": "1 1/2 oz Laird's 7 1/2 Year Apple Brandy (Morin Selection Calvados)\n3/4 oz Domaine de Canton (King's Ginger)\n1/2 oz Averna\n1/2 oz Pimm's No. 1\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a coupe glass. Flame an orange twist over the top.\nTwo Saturdays ago, we started the evening with Phoebe Esmon's The Mute Appeal that Gary Regan wrote about in\nSfGate\n. Phoebe works at the Farmers' Cabinet in Philadelphia, and just last month we made her\nTwo Fold Operation\n. Similar to the Two Fold Operation, the Mute Appeal has a literary aspect to it for she was inspired by Robert Browning's poem \"Paracelsus\" that contains the line, \"Autumn wins you best by this/its mute appeal to sympathy for its decay.\"\nThe Mute Appeal summoned forth an orange and apple aroma that prepared the mouth for an apple, fruity from the Pimm's, and caramel from the Averna sip. The swallow then rounded off the drink with ginger, brandy flavors, and a bitter complexity from the Averna.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3tlUnIGNpszNn60tmB6pIPqvDGgtKWIKa6yePGb_I98zLP-YyYtFvsGdxf_v4G_zFtuHp-EPC_ChY_rB9EXEnux_CkXE97rBB_3N8CU2vG12BELKrChzWclmD9lalH2TRboFI7KrULY/s320/muteappeal100.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3tlUnIGNpszNn60tmB6pIPqvDGgtKWIKa6yePGb_I98zLP-YyYtFvsGdxf_v4G_zFtuHp-EPC_ChY_rB9EXEnux_CkXE97rBB_3N8CU2vG12BELKrChzWclmD9lalH2TRboFI7KrULY/s800/muteappeal100.jpg", "comment_count": 0 }, { "title": "snake in the grass", "url": "https://cocktailvirgin.blogspot.com/2012/03/snake-in-grass.html", "published": "2012-03-13T15:23:00.003-04:00", "updated": "2017-08-11T10:52:05.442-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "cointreau", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1/4 Gin (1/2 oz Death's Door)", "1/4 Cointreau (1/2 oz)", "1/4 Dry Vermouth (1/2 oz Noilly Prat)", "1/4 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist (an orange twist would probably work well here too).", "body_text": "1/4 Gin (1/2 oz Death's Door)\n1/4 Cointreau (1/2 oz)\n1/4 Dry Vermouth (1/2 oz Noilly Prat)\n1/4 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist (an orange twist would probably work well here too).\nAfter the Mute Appeal, I began to flip through the pages of the\nCafé Royal Cocktail Book\nand found the Snake in the Grass. The recipe reminded me of a Chelsea Sidecar or an egg white-free\nWhite Lady\nwith dry vermouth in the mix, or perhaps a drier version of the\nDover\nor an absinthe-free\nCorpse Reviver #2\n.\nThe Snake in the Grass began with an lemon oil aroma that led into a citrus sip that was complemented by the dry vermouth's wine note. While the sip was more lemony, the orange flavor was stronger in the citrus swallow that was punctuated by a medley of gin botanical notes. Andrea commented that the drink was \"very lemony and bracing,\" and the dry vermouth definitely took the drink in a different direction than the Chelsea Sidecar. With the drink's acidity and lighter proof, the Snake in the Grass would probably make a decent pre-dinner cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3KcerxhrvHQ5jp0zbnC_3yfiqtfwULk1Rqts0XPO2edtnfNQqkLsPCKtKr5oriuSKTzPqAftjbIVy6-BQ3QD9GQ-FytwWznsVpiFLrcqiHDHlDWV5AjkvbyH3BS2IN8r2C5xAORZuVg/s320/snakeinthegrass101.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3KcerxhrvHQ5jp0zbnC_3yfiqtfwULk1Rqts0XPO2edtnfNQqkLsPCKtKr5oriuSKTzPqAftjbIVy6-BQ3QD9GQ-FytwWznsVpiFLrcqiHDHlDWV5AjkvbyH3BS2IN8r2C5xAORZuVg/s800/snakeinthegrass101.jpg", "comment_count": 2 }, { "title": "frisco sour", "url": "https://cocktailvirgin.blogspot.com/2012/03/frisco-sour.html", "published": "2012-03-13T15:46:00.003-04:00", "updated": "2017-08-11T10:51:15.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#green street", "benedictine", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Benedictine", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Benedictine\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Sundays ago, Andrea and I ventured over to Green Street for drinks. For a start, I asked bartender Philip MacLeod for the Frisco (Sour), one of my old favorites from the early Eastern Standard menu. The original Frisco was a whiskey drink sweetened and spiced with Benedictine akin to a Rusty Nail, and later lemon juice was added to balance the drink out. It also seemed appropriate to return to this drink at Green Street, for it was there that I was introduced to the\nJunior\n-- a Frisco Sour with the lemon juice swapped out for lime juice and Angostura Bitters.\nThe Frisco Sour proffered a rye and lemon oil aroma with a hint of herbalness. The tart lemon and malt sip gave way to a rye then herbal swallow; moreover, a cleansing lemon flavor lingered on the aftertaste. Looking back, the Frisco Sour recipe has also worked well with\nArmagnac\n(and a dash of Cointreau) and\nrum\nin place of the whiskey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXjzljlcHqmTZ08vrvBjODe8GaZcWFQ91ThqX-BXcyxEiBtfrT1Sl7AnsHhVx8041y0CXANUqXkuP4r_-cY5_C1nUAGXcBHWK9RFdUSTDH6p1DhBvdJsV6I3sYtfTPzwGza9USoY5ddw/s320/frisco102.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXjzljlcHqmTZ08vrvBjODe8GaZcWFQ91ThqX-BXcyxEiBtfrT1Sl7AnsHhVx8041y0CXANUqXkuP4r_-cY5_C1nUAGXcBHWK9RFdUSTDH6p1DhBvdJsV6I3sYtfTPzwGza9USoY5ddw/s800/frisco102.jpg", "comment_count": 2 }, { "title": "decolletage", "url": "https://cocktailvirgin.blogspot.com/2012/03/decolletage.html", "published": "2012-03-14T16:06:00.007-04:00", "updated": "2017-08-11T10:50:17.647-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "French 75", "year": 2011 }, "categories": [ "aperol", "dubonnet", "fernet-branca", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "1 oz Dubonnet Rouge", "1/2 oz Aperol", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice and strain into an ice-filled snifter or double old fashioned glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n1 oz Dubonnet Rouge\n1/2 oz Aperol\n1/4 oz Fernet Branca\nStir with ice and strain into an ice-filled snifter or double old fashioned glass. Garnish with an orange twist.\nAfter getting home from Green Street, we decided to have a cocktail I had spotted in Gary Regan's\nAnnual Manual for Bartenders 2011\nfor a nightcap. The drink was the Décolletage created by Chris Hannah of French 75 in New Orleans, and its Dubonnet, Fernet Branca, and orange flavors reminded me of a tequila-based\nDon't Give Up the Ship\n. I think Andrea (along with Gary Regan as well) was drawn to it for the drink's glorious French name.\nThe Décolletage presented an orange oil and Fernet Branca's menthol aroma. The sip paired Aperol's orange and rhubarb with Dubonnet's grape, and the swallow started with tequila and ended with a lingering Fernet Branca flavor. I was impressed at how subdued the tequila was in this drink, and perhaps the softening effects of Dubonnet and Aperol were to blame.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB48k-rjgfioiekd0BWpEGinj3ubum3K_UPSxFMbQ1GbBCwri9x8gs_kw23v_9gNSUeSIiv7fm_nms6OUQWS3diAOeJGU7yNZVkxlVfDznkmxahuZpRdYS9XubAHtcho-yIoaXJ0pofHU/s320/decolletage103.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB48k-rjgfioiekd0BWpEGinj3ubum3K_UPSxFMbQ1GbBCwri9x8gs_kw23v_9gNSUeSIiv7fm_nms6OUQWS3diAOeJGU7yNZVkxlVfDznkmxahuZpRdYS9XubAHtcho-yIoaXJ0pofHU/s800/decolletage103.jpg", "comment_count": 1 }, { "title": "strasbourg", "url": "https://cocktailvirgin.blogspot.com/2012/03/strasbourg.html", "published": "2012-03-14T17:12:00.003-04:00", "updated": "2017-08-11T10:49:38.162-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "aquavit", "creme de violette", "gin", "vermouth (dry)" ], "ingredients": [ "1 oz Aalborg Aquavit", "1 oz Hayman's Old Tom Gin", "1 oz Noilly Prat Dry Vermouth", "1 dash Rothman & Winter Crème de Violette" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 oz Aalborg Aquavit\n1 oz Hayman's Old Tom Gin\n1 oz Noilly Prat Dry Vermouth\n1 dash Rothman & Winter Crème de Violette\nStir with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nTwo Mondays ago, Andrea and I made our way over to the South End to eat dinner at Estragon. For my first drink, bartender Sahil Mehta recommended the Strasbourg; he named it after the official seat of the European Parliament for its ingredients were sourced from four different nations across that continent. With the flower bulbs beginning to appear, I was interested in the floral aspect of this split spirit Martini variation especially after remembering the\nPokey Crocus\na few days before.\nThe lemon twist gave a pleasing aroma to the drink that began with a dry vermouth wine sip. Next, the swallow was a light aquavit and gin herbal combination that led into floral notes from the crème de violette. Overall, it was not as dry or juniper-driven as a Martini, and the aquavit's caraway did not dominate the profile like it can in many drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcxz8dkORo8DYf2S8W-9TEUdzYlgoHgY2ZAR4zoMB9ktRJOmYsywmRrOCgYdK5A1fWV-0s7laqaoG8KbQR2SnICj-be1HuBYvSCSQogNwP6JckIl6oxOU1Hpb77VA6JWkw_ZL8pIpbg4/s320/strasbourg104.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcxz8dkORo8DYf2S8W-9TEUdzYlgoHgY2ZAR4zoMB9ktRJOmYsywmRrOCgYdK5A1fWV-0s7laqaoG8KbQR2SnICj-be1HuBYvSCSQogNwP6JckIl6oxOU1Hpb77VA6JWkw_ZL8pIpbg4/s800/strasbourg104.jpg", "comment_count": 2 }, { "title": "belfast fix", "url": "https://cocktailvirgin.blogspot.com/2012/03/belfast-fix.html", "published": "2012-03-16T15:49:00.003-04:00", "updated": "2017-08-11T10:48:55.855-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lemon juice", "tea", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Knappogue Castle 1995)", "3/4 oz Irish Breakfast Tea Syrup (1:1) (*)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add a straw.", "body_text": "2 oz Irish Whiskey (Knappogue Castle 1995)\n3/4 oz Irish Breakfast Tea Syrup (1:1) (*)\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add a straw.\n(*) Since Irish Breakfast Tea is often Assam mixed with other black teas, using Assam or a regular black tea will work in a pinch. Make the syrup with an equal part of hot tea and sugar; stir until dissolved and then cool.\nFor Thursday Drink Night on Mixoloseum yesterday, the theme was \"Irish\" in anticipation of St. Patrick's Day on Saturday. I am jumping out of chronological order and posting this one now just in case people wanted to try it tomorrow for the holiday. The event's instructions were to craft recipes using one or more Irish ingredients, and I opted for Irish whiskey and breakfast tea and formulated them into a classic Fix. The drink that I dubbed the Belfast Fix began with a lemon oil aroma that contained wafts of the whiskey. The sweet malty and lemon sip pleasantly gave way to black tea and whiskey notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimL4i7Y-DgFOSDLl8tWmgQDHDSYvE38GFYTSAHNfCLptjzoc9zxWrK3qQhJ4YekgjKta0Jaa5XiVK9aTGib2c8TgwthOADZEeWuBJw0Z-A6Gaf-hy8_Li_aHX6jsBMOREO80_zbpiUu5o/s320/belfastfix127.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimL4i7Y-DgFOSDLl8tWmgQDHDSYvE38GFYTSAHNfCLptjzoc9zxWrK3qQhJ4YekgjKta0Jaa5XiVK9aTGib2c8TgwthOADZEeWuBJw0Z-A6Gaf-hy8_Li_aHX6jsBMOREO80_zbpiUu5o/s800/belfastfix127.jpg", "comment_count": 0 }, { "title": "snowdrop", "url": "https://cocktailvirgin.blogspot.com/2012/03/snowdrop.html", "published": "2012-03-16T16:18:00.004-04:00", "updated": "2017-08-11T10:48:18.431-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "F. Benniman", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "curacao", "gin", "lemon juice", "maraschino" ], "ingredients": [ "1/2 Gin (1 1/2 oz Beefeater)", "1/4 Lemon Juice (3/4 oz)", "1/8 Curaçao (3/8 oz Senior Curaçao)", "1/8 Maraschino Liqueur (3/8 oz Luxardo)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist garnish.", "body_text": "1/2 Gin (1 1/2 oz Beefeater)\n1/4 Lemon Juice (3/4 oz)\n1/8 Curaçao (3/8 oz Senior Curaçao)\n1/8 Maraschino Liqueur (3/8 oz Luxardo)\nShake with ice and strain into a cocktail glass. I added a lemon twist garnish.\nTuesday last week, we started the evening with the Snowdrop that I found in the\nCafé Royal Cocktail Book\n. The drink was created by an UK bartender named F. Benniman who was best known for creating the godfather of the Rusty Nail called the\nB.I.F.\n(different name and an added dash of Angostura) back in 1937. I was drawn to the Snowdrop for it looked like a cross between an\nAviation\n(the Gary Regan crème de violette-free version) and an egg white-free\nWhite Lady\n(or a Chelsea Sidecar).\nA bright lemon oil nose greeted me along with the funkier aspects of the Maraschino liqueur. The sip presented lemon and orange notes, and the swallow showcased the gin and Maraschino. With the domineering aspect of Maraschino, the Snowdrop veered more towards the Aviation camp; however, it was a lot lighter on the Maraschino than the better known classic and might be more preferable of a drink for people who find Aviations too overwhelming on that account.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFafxvhJrG5L8o7WbRcis7m-pN_UwJZCJkDDGA-zRN2g5eTyHxyhuUjGbQS0GkCJqvTMWAdrvnyTLpHpExSolwGm08-uANimuoFwuoN3aPouPlO132uS2ntNVcjT7Ptls1W2IJUYO_BU/s320/snowdrop106.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFafxvhJrG5L8o7WbRcis7m-pN_UwJZCJkDDGA-zRN2g5eTyHxyhuUjGbQS0GkCJqvTMWAdrvnyTLpHpExSolwGm08-uANimuoFwuoN3aPouPlO132uS2ntNVcjT7Ptls1W2IJUYO_BU/s800/snowdrop106.jpg", "comment_count": 1 }, { "title": "::chicha night: pisco sours, peruvian surf music, and food::", "url": "https://cocktailvirgin.blogspot.com/2012/03/chicha-night-pisco-sours-peruvian-surf.html", "published": "2012-03-17T15:31:00.003-04:00", "updated": "2019-07-14T20:02:39.394-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "bitters (aromatic)", "egg white", "gum syrup", "lime juice", "pisco" ], "ingredients": [], "instructions": null, "body_text": "On Thursday, Andrea and I went to a\nSomerville Arts Council\nevent hosted by Brother Cleve at\nMachu Picchu\nin Union Square. Besides celebrating the food of Peru, Cleve highlighted the Pisco Sour and Peruvian surf music.\nIn terms of pisco, Cleve acknowledged that there were the Peruvian and Chilean styles; however, he mostly focused on the former. After the Spanish Conquistadors led by Francisco Pizarro arrived in 1532, they began to take over the Incan empire. As the Spanish began to colonize the region, they tried to bring an Iberian-style of agriculture with them including viticulture. While many of the grape varietals they tried had trouble taking root in the desert-like parts of Peru, eventually certain strains had success. Although the wine was not very notable, it was discovered that distillation could make a rather fine product; the first written evidence of this dates back to 1613.\nIn terms of modern pisco production in Peru, it is all distilled in copper Alembic stills to bottling proof, aged in inert containers like glass or stainless steel and not wood, and bottled without dilution. The spirit gained a lot of popularity in America especially on the West Coast during the mid 19th century. As people flocked to California during the Gold Rush, boats making the trip around South America stopped into port in Lima, Peru, and purchased pisco. Unfortunately, two events in the 1910s led to pisco's decline in popularity here. The first was the opening of the Panama Canal in 1914 which made the trip around Cape Horn unnecessary; the other was Prohibition in 1919. Pisco only witnessed a resurgence in this country in the last decade or two.\nWhile Cleve did speak about Duncan Nicol and his famous Pisco Punch as well as a few other drinks, he spent more time on the Pisco Sour. During Prohibition, there was a well-known diaspora of bartending talent to Europe and the Caribbean. However, some went to Peru including Victor Morris who is credited in modifying the classic Whiskey Sour into the first Pisco Sour in the early 1920s.\nCleve showed off his bartending prowess by talking us through making a Pisco Sour. In terms of ingredients, he spoke about the different types of piscos made from single varietals or combinations of the four aromatic and four nonaromatic grape varietals. I spoke about this in my notes on the\nPisco Blending Seminar\nat Tales of the Cocktail last summer. Next, he pointed out that the limes found in Peru are unlike the Persian limes we are used to for our Gin and Tonics. The closest approximation of the proper limes that we can get here are Key Limes. With a hand squeezer, it took four or five of these small limes to provide an ounce of juice. Instead of simple syrup, Cleve recommended gomme syrup that is traditionally used for the gum arabic sap softens the taste of the alcohol on the tongue and makes the drink all too easy to quaff. Cleve recommended Vargas brand's gomme syrup that he finds rather inexpensively at Frío Rico in East Boston (360 Bennington St via the Wood Island T stop).\nPisco Sour\n• 3 oz Pisco Quebranta (like Macchu Pisco)\n• 1 oz Key Lime Juice\n• 1 oz Gomme Syrup (like Vargas brand)\n• 1 Egg White\nShake all but the pisco without ice; add the pisco and ice, and shake hard. Strain into a wine or rocks glass. Garnish the top with several drops of Amargo Chuncho Peruvian Bitters (sub Angostura).\nCleve claimed that the three ounce pour of spirit was traditional, and it falls within the 2-4 ounce range used in most recipes I have seen. Note that Cleve added the pisco after the dry shake. Although I could find no evidence of alcohol causing issues with egg white foaming, foaming decreases after the egg white is diluted to 40% of its original volume according to Harold McGee in\nOn Food and Cooking\n(and mentioned in my\nnotes about eggs\n). With egg sizes of today, that value means that 3 ounces or less of mix to one egg white often provides the best results. Cleve was not the only one making Pisco Sours that night, for the restaurant staff made us two rounds. What I noticed was that they were adding their sugar syrup to the wine glasses first and pouring from what I assume were blender-prepared pitchers of the pisco, lime juice, egg white, and ice mixtures. With a quick stir of a straw, the drink became fully sweetened. Sugar has both a positive and negative effect on foaming; early, it will delay foaming and reduce the foam's final volume and lightness by interfering with the protein molecules unraveling. Later, sugar works to stabilize foams by keeping air bubbles inside the protein lattice longer.\nFor further information, Brother Cleve recommended Gregory Dicum's\nThe Pisco Book\n. Some supplemental information was added here from that book, and I have mentioned a drink recipe, the\nFirecracker Cocktail\n, that I found there.\nThe end of the evening showcased Brother Cleve's DJing skills. While in Peru, he added to his vast record collection by buying indigenous music including Chicha. Chicha, or Peruvian surf music, became popular in the 1960s as pentatonic scales of Andean music was fused with Columbian Cumbia and psychedelic American surf guitars and synthesizers. For samples of the music, check out the\nBarbès\nrecord label or this collection of\nvideos\n.", "images": [], "thumbnail_url": null, "comment_count": 3 }, { "title": "starboard light", "url": "https://cocktailvirgin.blogspot.com/2012/03/starboard-light.html", "published": "2012-03-19T16:45:00.003-04:00", "updated": "2017-08-09T19:47:25.712-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Trader Vic's", "year": 1972 }, "categories": [ "egg white", "honey", "lemon juice", "scotch" ], "ingredients": [ "2 oz Scotch (Famous Grouse)", "1 oz Lemon Juice", "1/2 oz Passion Fruit Nectar (Ceres)", "2 bsp Honey (1/2 oz Honey Syrup 1:1)", "1 Egg White" ], "instructions": null, "body_text": "2 oz Scotch (Famous Grouse)\n1 oz Lemon Juice\n1/2 oz Passion Fruit Nectar (Ceres)\n2 bsp Honey (1/2 oz Honey Syrup 1:1)\n1 Egg White\nAs written: Blend in a mixer with a scoop of shaved ice. Pour into a Starboard Light glass. Top with ice and decorate with mint and a fruit stick. Instead: I shook once without ice and once with ice and strained into a rocks glass filled with crushed ice. I garnished with an orange slice and omitted the out of season mint garnish.\nIn the\nAngry Barista\npost, I suggested that there was a lack of Scotch Tiki drinks and that was why I was drawn to that drink on the Stoddard's menu. One reader, Jason, left a comment that I should expand my search to Trader Vic's book which contains a few Scotch-laden Polynesian numbers. The one in our 1972 edition that caught my eye instead of the London Sour he recommended was the Starboard Light.\nThe Starboard Light offered up a Scotch aroma that was filled with citrus notes; I regret not having mint on hand for it would have worked well here on the nose. Next, a honey and lemon sip contained malt notes that were followed by a light Scotch smokiness paired with a lingering fruitiness on the swallow. The egg white certainly donated a smooth flavor profile; while I do not generally associate Tiki and egg drinks, I have indeed enjoyed them in the\nChee Hoo Fizz\n, the\nJamaican Bobsled Flip\n, and the\nBen-Tiki Sour\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLN50oHrIsAvU5X2SScBieI2T4Arqtptlg7QZ9RvHMpno1iKXr8BccbkjWXJM-t_kzYswieHu-OwRRCC0IQI75CfgMq9f90grYBBKs6DULk3LfLJAqhbSEJoX2r8CltSvgE9lkpyEsSUg/s320/starboardlight107.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLN50oHrIsAvU5X2SScBieI2T4Arqtptlg7QZ9RvHMpno1iKXr8BccbkjWXJM-t_kzYswieHu-OwRRCC0IQI75CfgMq9f90grYBBKs6DULk3LfLJAqhbSEJoX2r8CltSvgE9lkpyEsSUg/s800/starboardlight107.jpg", "comment_count": 2 }, { "title": "okolehao punch", "url": "https://cocktailvirgin.blogspot.com/2012/03/okolehao-punch.html", "published": "2012-03-19T18:20:00.004-04:00", "updated": "2017-08-09T19:46:45.415-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Charles Rochester", "source": "Crosby Gaige's Cocktail Guide and Ladies' Companion", "year": null }, "categories": [ "curacao", "gin", "lemon juice", "sugar" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1 1/2 oz Coconut Milk", "3/4 oz Lemon Juice", "1 dash Curaçao (1/4 oz Senior Curaçao)", "1 tsp Sugar" ], "instructions": "Shake with ice and strain into a coconut shell (rocks or highball glass) filled with crushed ice.", "body_text": "1 1/2 oz Gin (Beefeater)\n1 1/2 oz Coconut Milk\n3/4 oz Lemon Juice\n1 dash Curaçao (1/4 oz Senior Curaçao)\n1 tsp Sugar\nShake with ice and strain into a coconut shell (rocks or highball glass) filled with crushed ice.\nTwo Wednesdays ago, I decided to make a coconut curry recipe as I needed a few ounces of coconut milk for the Okolehao Punch that appears in Crosby Gaige's\nCocktail Guide and Ladies' Companion\n. The punch recipe was contributed by Charles Rochester, the \"Lord of Lexington,\" who managed the show at the Hotel Lexington's Polynesian-themed room; I provided a little bit of history about the hotel's\nHawaiian Room\nlast month in a post about another of their libations which I found in Ted Saucier's\nBottoms Up\n. Given the name, one would expect the drink to be made from the Hawaiian liquor crafted from fermented ti plant root. However, okolehao was often difficult to source and Beachbum Berry recommends Bourbon as the closest readily available flavor analog. Here, the spirit was gin, although this did not surprise me since other similarly named drinks including the\nHawaii Cocktail\nfeature juniper-flavored spirits instead of rum.\nThe Okolehao Punch offered up a slight citrus aroma that prepared the mouth for a creamy lemon sip. The swallow was a combination of orange and coconut notes that were elegantly spiced by gin's botanicals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdt2pTZDfB3p5PKA_cHYWF4v-OCYyt_xe0Z6AwfN3tE-FjhNvj1jq-aFi415heSTu_b1zFoP9t-Ch4NCEQEzmOqUUbn9kY58xUSE5G7-_aAXhYHNUuUTYMKpAXVt_7sUHP9kbrdvf7jI/s320/hawaiianroom2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO86bK4DXJk4fcodSXBoYVde1suVCSbSbRnlozlSmmG7D1wX9u84_izpjPLxIMELhHWQWs3TQEkPoEJ8mqoOAnLi1D6I20nH7kv_TdGmtIcWbyloRUSINzNAKPesLY4z1TIEkN1MAlFQ/s320/okolehao110.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdt2pTZDfB3p5PKA_cHYWF4v-OCYyt_xe0Z6AwfN3tE-FjhNvj1jq-aFi415heSTu_b1zFoP9t-Ch4NCEQEzmOqUUbn9kY58xUSE5G7-_aAXhYHNUuUTYMKpAXVt_7sUHP9kbrdvf7jI/s800/hawaiianroom2.jpg", "comment_count": 1 }, { "title": "nude eel", "url": "https://cocktailvirgin.blogspot.com/2012/03/nude-eel.html", "published": "2012-03-20T15:08:00.003-04:00", "updated": "2017-08-09T19:44:56.512-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "chartreuse (green)", "cognac", "dubonnet", "gin" ], "ingredients": [ "1/2 oz Dry Gin (Hendrick's)", "1/2 oz Cognac (Martell VS)", "1/2 oz Dubonnet Rouge", "1/2 oz Green Chartreuse" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 oz Dry Gin (Hendrick's)\n1/2 oz Cognac (Martell VS)\n1/2 oz Dubonnet Rouge\n1/2 oz Green Chartreuse\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I wanted to find more uses for the Dubonnet that I bought for the\nDecolletage\nand decided to revisit one of the recipes I tried before writing for the blog called the Nude Eel. Sometimes the drink is called the New Deal, but that is certainly less colorful. Instead of a misheard bar conversation, the name Nude Eel can be traced back to a few literary sources including poet and critic Ezra Pound's and poet e.e. cumming's opinions of FDR's relief, recovery, and reform acts of the early 1930s. The older versions of the drink, such as the one above that I found in the 1947 edition of Trader Vic's\nBartender's Guide\n, call for Green Chartreuse. The later ones, such as the one in Stan Jones'\nComplete Barguide\n, seem to have switched to Yellow Chartreuse as the liqueur of choice. With all of the controversy around the current economic reform acts, perhaps it is time to revive this classic recipe.\nThe Nude Eel offered up a gin and Green Chartreuse bouquet. Next, a semi-sweet minty orange sip was followed by the Chartreuse's herbal notes filling the swallow. Overall, the drink reminded me of a\nBijou\nwith some extra body from the Cognac. I could definitely see Yellow Chartreuse prospering here as well similar to how it has in other herbal, brandy, and aromatized wine drinks like the\nNorwegian Wood\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNFcj-FWxwbaofojoBgdmxwPV1ezoc9oHOrqu-FEVVn05AtARFsR9M57VL8OwhSU8P_1_wg7prY_mbDCDDw0Iaxa3PT7-aesBOfxYeV4wN7fpruZFVIH4vuL_-p0khhOvpw1XxVTo59s/s320/nudeeel111.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNFcj-FWxwbaofojoBgdmxwPV1ezoc9oHOrqu-FEVVn05AtARFsR9M57VL8OwhSU8P_1_wg7prY_mbDCDDw0Iaxa3PT7-aesBOfxYeV4wN7fpruZFVIH4vuL_-p0khhOvpw1XxVTo59s/s800/nudeeel111.jpg", "comment_count": 0 }, { "title": "palliative potion for pomona", "url": "https://cocktailvirgin.blogspot.com/2012/03/palliative-potion-for-pomona.html", "published": "2012-03-20T16:40:00.003-04:00", "updated": "2017-08-09T19:43:42.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Crosby Gaige's Cocktail Guide and Ladies' Companion", "year": 1941 }, "categories": [ "absinthe", "lime juice", "rum", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "1/3 Swedish Punsch (3/4 oz Kronan)", "1/3 Bacardi (3/4 oz Tommy Bahama Golden Sun)", "1/3 Dry Vermouth (3/4 oz Noilly Prat)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Swedish Punsch (3/4 oz Kronan)\n1/3 Bacardi (3/4 oz Tommy Bahama Golden Sun)\n1/3 Dry Vermouth (3/4 oz Noilly Prat)\nJuice 1 Lime (3/4 oz)\n1 dash Pernod (1 barspoon Pernod Absinthe)\nShake with ice and strain into a cocktail glass.\nThe other recipe I spotted when I found the\nOkolehao Punch\nin Crosby Gaige's 1941\nCocktail Guide and Ladies' Companion\nwas the Palliative Potion for Pomona. The drink's alliterative name supported my observation that it seemed like a rum-based Corpse Reviver #2. Here, the Corpse Reviver No. 2's orange liqueur was swapped for Swedish Punsch; strangely, some 1940s recipes for the Corpse Reviver #2, including Gaige's, called for Swedish Punsch, but it was used instead of Lillet in that variation.\nThe Palliative Potion for Pomona presented rum and Pernod's anise notes on the nose. A dry lime and French vermouth sip transitioned to a rum and Swedish Punsch swallow that finished off with the absinthe's botanical complexity. Definitely, the lime and absinthe made this recipe more intriguing than the\nFour Flush\nCocktail from that time period.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge65Be52U8sCl9RJNG5KH8mJ1XdciSsJYkUc2nu9_3TO1K4kuuhM66-a1CpH3nmHptxaIWfqG1b8LVwUQkGS0pXSpqk16jxgz5jRBKGDxewMO0FW6ZRMCMOa953N2H-CfloXDFUauogB4/s320/palliative112.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge65Be52U8sCl9RJNG5KH8mJ1XdciSsJYkUc2nu9_3TO1K4kuuhM66-a1CpH3nmHptxaIWfqG1b8LVwUQkGS0pXSpqk16jxgz5jRBKGDxewMO0FW6ZRMCMOa953N2H-CfloXDFUauogB4/s800/palliative112.jpg", "comment_count": 2 }, { "title": "bellevue palace", "url": "https://cocktailvirgin.blogspot.com/2012/03/bellevue-palace.html", "published": "2012-03-21T15:35:00.005-04:00", "updated": "2025-03-19T09:58:06.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Hotel Bellevue Palace", "year": null }, "categories": [ "bitters (Angostura)", "cointreau", "lemon juice", "scotch", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/3 Scotch Whisky (1 oz Laphroaig 10 Year)", "1/6 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)", "1/6 Dry Vermouth (1/2 oz Noilly Prat)", "1/6 Cointreau (1/2 oz)", "1/6 Lemon Juice (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Scotch Whisky (1 oz Laphroaig 10 Year)\n1/6 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)\n1/6 Dry Vermouth (1/2 oz Noilly Prat)\n1/6 Cointreau (1/2 oz)\n1/6 Lemon Juice (1/2 oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I was perusing Ted Saucier's\nBottoms Up\nand spotted a quirky Scotch cocktail called the Bellevue Palace. The recipe was contributed by the Hotel Bellevue Palace in Berne, Switzerland; their beautiful wood bar is still there, but I could not find a drink menu to determine whether it maintained its cocktail program over the years. The drink started with a lemon, orange, and peat smoke aroma that preceded a somewhat dry sip containing citrus, grape, and malt flavors. Next, the swallow began with the smoky whisky notes and ended with a clean lemon one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0lOuIEbPrVrke4VuU3H-v80w-NKPD8qIhhST8HgImSDlxfpNwJdqdgsWLXRxGDujdiPMITiNHtGLNs-gkpPhGqstNZ6MnkClxVTW3J2zzjUv9Ryal1QNAafErBRlhY21L634-FrAb8o/s320/bellevuepalace114.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0lOuIEbPrVrke4VuU3H-v80w-NKPD8qIhhST8HgImSDlxfpNwJdqdgsWLXRxGDujdiPMITiNHtGLNs-gkpPhGqstNZ6MnkClxVTW3J2zzjUv9Ryal1QNAafErBRlhY21L634-FrAb8o/s800/bellevuepalace114.jpg", "comment_count": 2 }, { "title": "meadowlands", "url": "https://cocktailvirgin.blogspot.com/2012/03/meadowlands.html", "published": "2012-03-21T16:25:00.003-04:00", "updated": "2017-08-09T19:42:27.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Kenny Belanger", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "applejack", "apricot liqueur", "becherovka", "bitters (aged)", "simple syrup" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy", "1/2 oz Simple Syrup", "1/4 oz Apricot Liqueur", "1/4 oz Becherovka", "1 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": null, "body_text": "2 oz Laird's Bonded Apple Brandy\n1/2 oz Simple Syrup\n1/4 oz Apricot Liqueur\n1/4 oz Becherovka\n1 dash Fee's Whiskey Barrel Aged Bitters\nSwizzle on crushed ice in a rocks glass. Top with more crushed ice and add straws.\nTwo weekends ago, we selected Brick and Mortar for our Sunday outing. For a starter, I asked bartender Kenny Belanger for the Meadowlands which recently appeared on their menu. I assumed that the tribute to the sports stadium was linked to the New Jersey origin of the apple brandy. Before the crushed ice was added, the Meadowlands reminded me of the Independent's apple brandy Old Fashioned variation, the\nAutumn Sweater\n.\nWhen the drink was served, Andrea joked that \"It's a Jersey snowcone!\" An apple and spice aroma greeted me, and the predominant spice I detected was cinnamon from the Becherovka and Fee's bitters. The apple continued on into the sip, and the swallow was quite curious for the Becherovka's clove and cinnamon notes combined with the apricot brandy ones to make an almost cherry-like flavor. Finally, the swallow ended with a lingering floral note that caught me by surprise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTELb3gXOivo6Nv2zQB2LSgESTiyTqqOedKBb7bIVd7Dlrci1_CxjrmsSRR8RZy_-ApCO4d5g40tSk7df7dQHu-PrHC5PcZlA9wlMdamip2ve0i_XOXf_HN3AGTvPJ7T3aE1Zji5LEds/s320/meadowlands115.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTELb3gXOivo6Nv2zQB2LSgESTiyTqqOedKBb7bIVd7Dlrci1_CxjrmsSRR8RZy_-ApCO4d5g40tSk7df7dQHu-PrHC5PcZlA9wlMdamip2ve0i_XOXf_HN3AGTvPJ7T3aE1Zji5LEds/s800/meadowlands115.jpg", "comment_count": 0 }, { "title": "sister mary", "url": "https://cocktailvirgin.blogspot.com/2012/03/sister-mary.html", "published": "2012-03-22T15:52:00.004-04:00", "updated": "2020-08-28T09:18:17.155-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Evan Harrison", "source": "Deep Ellum", "year": null }, "categories": [ "#brickandmortar", "aperol", "grapefruit juice", "st. germain", "tequila" ], "ingredients": [ "1 oz Chinaco Blanco Tequila", "1 oz St. Germain", "3/4 oz Grapefruit Juice", "1/4 oz Aperol" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Chinaco Blanco Tequila\n1 oz St. Germain\n3/4 oz Grapefruit Juice\n1/4 oz Aperol\nShake with ice and strain into a cocktail coupe.\nThe other drink I had at Brick and Mortar was one of the first and longest lasting ones on the menu, the Sister Mary. Since Brick and Mortar's menu is mostly stirred straight spirits drinks (save for citrus-containing tall drinks, Daiquiri Time Out shots, and the occasional\nFix\n), the Sister Mary has been a popular one for people wanting softer, citrus drinks like a Daisy. The recipe reminded me of the\nBohemian\nthat Misty Kalkofen created while at Green Street; here the Bohemian's gin and Peychaud's Bitters were swapped for tequila and Aperol, respectively. In terms of agave-based grapefruit and St. Germain drinks, Sam Treadway's\nAgony and Ecstasy\nthat he created while working with Misty at Drink comes to mind; that mezcal-based drink added some spicier notes with chipotle tabasco sauce instead of bitters. While I had always attributed this drink to Misty for the above reasons, I later learned from Misty (August 2020) that this was actually created by Evan Harrison while at Deep Ellum before he began working at Brick and Mortar.\nThe Sister Mary offered up a tequila and grapefruit aroma with soft floral accents from the St. Germain. I had already prepared myself for the sweetness that greeted me on the sip, and it accompanied the grapefruit flavor with fruit notes from the St. Germain and Aperol. The tequila and St. Germain's floral aspects on the swallow then rounded out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqpgFvWz-egZuAs2Vsk0NXiGxr-j6nAbDEtFs6D2U2p0Z6obGOGC3yFkGhC-dxY67CrNBWUsuDYt_9Jk4wZ_Hcy9AMaDeohN0s6O7OiA3eC2Czn6IAOBXgIIKAuap_rdVQw1XXGQrQZM/s320/sistermary116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqpgFvWz-egZuAs2Vsk0NXiGxr-j6nAbDEtFs6D2U2p0Z6obGOGC3yFkGhC-dxY67CrNBWUsuDYt_9Jk4wZ_Hcy9AMaDeohN0s6O7OiA3eC2Czn6IAOBXgIIKAuap_rdVQw1XXGQrQZM/s800/sistermary116.jpg", "comment_count": 0 }, { "title": "east india cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/03/east-india-cocktail.html", "published": "2012-03-22T16:28:00.005-04:00", "updated": "2017-08-09T19:40:02.021-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "brandy", "curacao", "maraschino", "pineapple syrup" ], "ingredients": [ "2 oz La Forêt VSOP Brandy", "1/2 oz Combier Liqueur d'Orange", "1/4 oz Luxardo Maraschino Liqueur", "1/4 oz Pineapple Syrup", "2 dash Housemade Boker's Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist a lemon peel over the top and discard.", "body_text": "2 oz La Forêt VSOP Brandy\n1/2 oz Combier Liqueur d'Orange\n1/4 oz Luxardo Maraschino Liqueur\n1/4 oz Pineapple Syrup\n2 dash Housemade Boker's Bitters\nStir with ice and strain into a coupe glass. Twist a lemon peel over the top and discard.\nTwo Mondays ago, we ate dinner at Deep Ellum; one of the drinks bartender Max Toste made for me was the East India Cocktail. He became inspired by that classic while searching for brandy drinks, and he felt it would make good use of the Boker's Bitters that are part of his bar's housemade bitters program. The spirit that inspired him was La Forêt -- a high quality but affordable French brandy; while it is made in the Cognac region of France, it seems to source at least some of brandy's grapes from outside the region and is thus not a Cognac. I had written about the\nEast India\ntwo and a half years ago as I was making my way through the Anvil's \"100 Drinks You Should Try at least Once\" list; however, I was curious to see Max's take on this cocktail.\nThe East India Cocktail's aroma contained funky Maraschino and bright lemon oil elements. The sweet and smooth orange and pineapple-flavored sip contained earthy notes from the brandy. The rest of the brandy flavors came across in the swallow along with the Maraschino and spice notes from the Boker's.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrwwsmn2vADtLs_B6z5vdwbEDYVrB3tqD3G1lyBcKS2ipTlCJ1RmB58jHDjExmU51qmMmhHNx3j_eZbZZZ2ukVyHgF5bIjcmi0bqnUHyb5y-cvKJM9zyOfCGgIwrmlEAFgS1UeeUBoAA/s320/eastindia117.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrwwsmn2vADtLs_B6z5vdwbEDYVrB3tqD3G1lyBcKS2ipTlCJ1RmB58jHDjExmU51qmMmhHNx3j_eZbZZZ2ukVyHgF5bIjcmi0bqnUHyb5y-cvKJM9zyOfCGgIwrmlEAFgS1UeeUBoAA/s800/eastindia117.jpg", "comment_count": 2 }, { "title": "storm chaser", "url": "https://cocktailvirgin.blogspot.com/2012/03/storm-chaser.html", "published": "2012-03-23T15:14:00.004-04:00", "updated": "2017-08-09T19:39:12.460-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (other)", "cynar", "egg", "rum", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Carpano Antica Sweet Vermouth", "1 oz Cynar", "1/2 oz Simple Syrup", "1 Whole Egg", "2 dash Bitter Science Fruitcake Bitters (*)" ], "instructions": "Shake once without ice and once with ice. Double strain into a rocks class.", "body_text": "1 oz Smith & Cross Rum\n1 oz Carpano Antica Sweet Vermouth\n1 oz Cynar\n1/2 oz Simple Syrup\n1 Whole Egg\n2 dash Bitter Science Fruitcake Bitters (*)\nShake once without ice and once with ice. Double strain into a rocks class.\n(*) Contains dried fruits such as figs, cranberries, cherries, and apricots, and spices such as cinnamon, ginger, nutmeg, and mace infused in Bourbon.\nOn the way home after tasting the new gin formulations at GrandTen Distilling in South Boston two Tuesdays ago, I made a pit stop on the Red Line at Park Street Station. After a short delay, I was able to find a seat at the No. 9 Park bar where bartenders Tyler Wang and Brendan Mercure were presiding. For a first drink, I asked Tyler for the Storm Chaser off of the new menu.\nThe Flip offered up Smith & Cross' funky rum aroma with hints of the Carpano Antica's grape. The smooth sip lived up to Brandon's description of \"carmelized fruit\" as the rum and amaro elements paired up with the vermouth. The egg did tame the swallow especially with the rum's aggressiveness and Cynar's bitter herbal elements. With successive swallows, the spice notes from the bitters began to build on the finish. Moreover, the earthy aspects of the egg and Cynar paired up rather well in the Storm Chaser.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoh12cfFh4oNkKcomIJ9YbExJ-N033XMfQLte9Kmzo0Y2-HlEcSWYTmBPQZEJYeikOZV1mO9hp1QmzG_8jK6BHxRF7sZ-LQrf2XE3moxyp0LpRkagXCXDsoIx74NEDD3ywneTZgd5F95o/s320/stormchaser119b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoh12cfFh4oNkKcomIJ9YbExJ-N033XMfQLte9Kmzo0Y2-HlEcSWYTmBPQZEJYeikOZV1mO9hp1QmzG_8jK6BHxRF7sZ-LQrf2XE3moxyp0LpRkagXCXDsoIx74NEDD3ywneTZgd5F95o/s800/stormchaser119b.jpg", "comment_count": 0 }, { "title": "forgetful elephant", "url": "https://cocktailvirgin.blogspot.com/2012/03/forgetful-elephant.html", "published": "2012-03-23T16:11:00.003-04:00", "updated": "2017-08-09T19:38:25.520-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amaro", "orgeat", "whiskey (Bourbon)" ], "ingredients": [ "2 1/4 oz Booker's Bourbon", "3/4 oz Luxardo Amaro Abano", "1/2 oz Orgeat", "1 pinch Smoked Salt" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 1/4 oz Booker's Bourbon\n3/4 oz Luxardo Amaro Abano\n1/2 oz Orgeat\n1 pinch Smoked Salt\nStir with ice and strain into a rocks glass.\nThe other new drink on the No. 9 Park menu that caught my eye was the Forgetful Elephant, and bartender Tyler Wang gladly made me one. The name reminded me of the gin-based\nElephants Sometimes Forget\n; with a healthy slug of overproof Bourbon, it was more likely that I, and not the elephant, would be doing the forgetting. When I inquired about the curious name, Tyler explained that bartender Ted Kilpatrick noted that it was strong and it tasted like peanuts, so he wanted to name it after an elephant.\nThe Amaro Abano's menthol note contributed greatly to the Forgetful Elephant's nose (or trunk?). The sip showcased the Bourbon's malt and the amaro's caramel notes, and the swallow offered up the whiskey's heat, the orgeat's nuttiness, and finally the amaro's menthol. While I did not detect the smoky aspect of the sea salt, the salt did function to mellow the amaro's bitter notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CL7qi0NAeY5zGUN4-FB6xvi6golZnNerhK8WVVDwj6eVtuGcFV2lcD7cQTGbQtopREP76qk6-6iAF_ivxLj9e6yGBCvZIXg24NHIbpSn-Yr_VTrhqNo0wBEgwCo5vnPHtj7tHrthyphenhyphenYs/s320/forgetfulelephant120.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CL7qi0NAeY5zGUN4-FB6xvi6golZnNerhK8WVVDwj6eVtuGcFV2lcD7cQTGbQtopREP76qk6-6iAF_ivxLj9e6yGBCvZIXg24NHIbpSn-Yr_VTrhqNo0wBEgwCo5vnPHtj7tHrthyphenhyphenYs/s800/forgetfulelephant120.jpg", "comment_count": 0 }, { "title": "max's mistake", "url": "https://cocktailvirgin.blogspot.com/2012/03/maxs-mistake.html", "published": "2012-03-24T18:38:00.003-04:00", "updated": "2017-08-09T19:37:42.472-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "blend", "attribution": { "creator": "Martin Cate", "source": "Trader Vic's", "year": 2005 }, "categories": [ "bitters (Angostura)", "gin", "honey", "lemon juice", "passion fruit syrup", "soda" ], "ingredients": [ "2 oz Plymouth Gin (Seagram's)", "1 oz Lemon Juice", "1 oz Passion Fruit Syrup (BG Reynolds)", "1/2 oz Honey Syrup (1:1)", "1 dash Angostura Bitters", "2 oz Sparkling Lemonade (Rieme Pink Grapefruit Sparkling Limonade)" ], "instructions": "Blend with 8 oz of ice for 2-3 seconds and dump into a goblet. Top with fresh ice. Instead of using a blender, I shook all the ingredients with ice save for the sparkling lemonade. I then strained into a rocks glass filled with crushed ice and lemonade, topped with crushed ice, and added a straw and lemon peel garnish.", "body_text": "2 oz Plymouth Gin (Seagram's)\n1 oz Lemon Juice\n1 oz Passion Fruit Syrup (BG Reynolds)\n1/2 oz Honey Syrup (1:1)\n1 dash Angostura Bitters\n2 oz Sparkling Lemonade (Rieme Pink Grapefruit Sparkling Limonade)\nBlend with 8 oz of ice for 2-3 seconds and dump into a goblet. Top with fresh ice. Instead of using a blender, I shook all the ingredients with ice save for the sparkling lemonade. I then strained into a rocks glass filled with crushed ice and lemonade, topped with crushed ice, and added a straw and lemon peel garnish.\nWednesday last week, Andrea was fighting off a cold so she wanted something with a healthy dose of vitamin C. Within Jeffy Berry's\nBeach Bum Berry Remixed\nwas the Max's Mistake which seemed to fit the bill. The drink was created by Martin Cate in 2005 when he was working at Trader Vic's in San Francisco. Part of the lore of the drink revolves around a mistake made in making a\nStarboard Light\n; I missed that connection when reading the recipe for the ingredients reminded of the\nYardarm\ninstead. Once made, Max's Mistake proffered a lemon oil and gin aroma. The lemon, grapefruit, and honey sip pleasantly shifted to passion fruit and gin on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimjZHd7m_9GNf42rhpJyEfPgt70tACHa-5lft3W2lDq9im6UMtLEYTJJS0KTs7qB3KwZWOUjIaWFOcf_yF8DPj9ho0XQIlnTL406vKW04KyT4Q4FegHmoX8IG2yynriF1P2YZ-GDmaZw/s320/maxsmistake122.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimjZHd7m_9GNf42rhpJyEfPgt70tACHa-5lft3W2lDq9im6UMtLEYTJJS0KTs7qB3KwZWOUjIaWFOcf_yF8DPj9ho0XQIlnTL406vKW04KyT4Q4FegHmoX8IG2yynriF1P2YZ-GDmaZw/s800/maxsmistake122.jpg", "comment_count": 0 }, { "title": "south slope", "url": "https://cocktailvirgin.blogspot.com/2012/03/south-slope.html", "published": "2012-03-26T15:24:00.003-04:00", "updated": "2017-08-09T19:36:47.159-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Michael Madrusan", "source": "PDT Cocktail Book", "year": 2007 }, "categories": [ "aperol", "curacao", "gin", "lemon juice", "lillet" ], "ingredients": [ "3/4 oz Beefeater Gin", "3/4 oz Aperol", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Curaçao (Senior Curaçao)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "3/4 oz Beefeater Gin\n3/4 oz Aperol\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Curaçao (Senior Curaçao)\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\nTwo Friday's ago, we started the cocktail hour with a modern recipe from the\nPDT Cocktail Book\n. The one that called out to us was the South Slope created by Michael Madrusan in 2007; Michael named the drink after the part of Brooklyn he was living in at the time. The recipe reminded me of an Unusual Negroni (Hendrick's Gin, Aperol, Lillet) crossed with a Chelsea Sidecar.\nThe South Slope greeted the senses with a lemony aroma from the twist. Next, the sip contained fruit elements of lemon, orange, and rhubarb, and the swallow offered gin and Aperol notes. As the drink warmed up, it became a bit tarter on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK3vVl3m6gtSCYm0JWgttH71PBS57j5pwa51cuDrPLE7HmBZIqC2nuNTSc1RTMhSGx0qbHSFxEwAXntXHD0AiFHhGaI6KND_dKGOtu3Eb6FrWLeC-BH8Jij5PnbZ_3c-Qa_leyI2Y9lk/s320/southshore129.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK3vVl3m6gtSCYm0JWgttH71PBS57j5pwa51cuDrPLE7HmBZIqC2nuNTSc1RTMhSGx0qbHSFxEwAXntXHD0AiFHhGaI6KND_dKGOtu3Eb6FrWLeC-BH8Jij5PnbZ_3c-Qa_leyI2Y9lk/s800/southshore129.jpg", "comment_count": 0 }, { "title": "light and day", "url": "https://cocktailvirgin.blogspot.com/2012/03/light-and-day.html", "published": "2012-03-26T16:20:00.003-04:00", "updated": "2017-08-09T19:35:42.645-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Alexander Day", "source": "Death & Co.", "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (yellow)", "gin", "maraschino", "orange juice" ], "ingredients": [ "2 oz Plymouth Gin (Cold River)", "1/2 oz Yellow Chartreuse", "1/4 oz Maraska Maraschino Liqueur", "1/4 oz Orange Juice", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Plymouth Gin (Cold River)\n1/2 oz Yellow Chartreuse\n1/4 oz Maraska Maraschino Liqueur\n1/4 oz Orange Juice\n3 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass.\nAfter the South Slope, I kept with the late 2000s New York vibe with the Light and Day from Gary Regan's\nBartender's Gin Compendium\n. The drink was created by Alexander Day when he was at Manhattan's Death & Co.; the book provided little insight into the creation of the recipe and whether it was named after a song by the Polyphonic Spree.\nThe Light and Day's nose showcased the Maraschino liqueur with some herbal notes that I attributed to the Yellow Chartreuse; this led into the lightly orange sip that contained some cherry fruit notes. The swallow began with a medley of the gin, Maraschino, and Yellow Chartreuse aspects and ended with Peychaud's Bitter's anise. Overall, the Light and Day was like a pleasantly fruited-up\nAlaska\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidXOkZh4t7HdAfgFQ0ZVDxniVXRZeQfvSZJagQpLb27HyX3j2AQhSZjEpXSzGmKRh_tKdGQTsfyRwpUfzlnQM2jh9PyqZZP3o5sl-myx-GoKmn_2u2lEqnxS9lC6CAZHvObPmCJTYK5Y/s320/lightday130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidXOkZh4t7HdAfgFQ0ZVDxniVXRZeQfvSZJagQpLb27HyX3j2AQhSZjEpXSzGmKRh_tKdGQTsfyRwpUfzlnQM2jh9PyqZZP3o5sl-myx-GoKmn_2u2lEqnxS9lC6CAZHvObPmCJTYK5Y/s800/lightday130.jpg", "comment_count": 0 }, { "title": "violette fix", "url": "https://cocktailvirgin.blogspot.com/2012/03/violette-fix.html", "published": "2012-03-27T15:13:00.003-04:00", "updated": "2017-08-09T19:35:10.581-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "creme de violette", "grenadine", "lemon juice", "rum" ], "ingredients": [ "1 jigger Bacardi (1 1/4 oz Don Q Gold + 1/4 oz JM Rhum Ambré)", "1/2 jigger Lemon Juice (3/4 oz)", "3 dash Crème de Violette (3/8 oz Crème Yvette)", "3 dash Grenadine (3/8 oz)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add a straw.", "body_text": "1 jigger Bacardi (1 1/4 oz Don Q Gold + 1/4 oz JM Rhum Ambré)\n1/2 jigger Lemon Juice (3/4 oz)\n3 dash Crème de Violette (3/8 oz Crème Yvette)\n3 dash Grenadine (3/8 oz)\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add a straw.\nTwo Saturdays ago, I was lured into a Fix recipe in\nPioneers of Mixing at Elite Bars: 1903-1933\n. With floral notes from crème de violette and grassy ones from approximating pre-Castro Bacardi, the Violette Fix seemed perfect for spring. The drink began with a bright lemon oil bouquet that prepared the mouth for the sweet lemon and berry sip. The swallow started with rum notes containing a hint of grassiness that led into a violet flavor at the end. Indeed, I was impressed at how well the grenadine worked with the Crème Yvette both to complement its flavor and to soften it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikE2VN1ca3IGXlQBYBIQMHwWuJc-O9gPzhZ0xx30G6TxtaEwqoY_ref333qwqSGsiVXNHdPSHIREqgI8WwzqXBvveLNGsF9SZmozHcoLT_nJYP4RO5XEfLEx4UZG8g_cM00a0VIecIfM4/s320/violettefix132.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikE2VN1ca3IGXlQBYBIQMHwWuJc-O9gPzhZ0xx30G6TxtaEwqoY_ref333qwqSGsiVXNHdPSHIREqgI8WwzqXBvveLNGsF9SZmozHcoLT_nJYP4RO5XEfLEx4UZG8g_cM00a0VIecIfM4/s800/violettefix132.jpg", "comment_count": 0 }, { "title": "sidewinder", "url": "https://cocktailvirgin.blogspot.com/2012/03/sidewinder.html", "published": "2012-03-27T16:00:00.004-04:00", "updated": "2017-08-09T19:34:26.769-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Brent Butler", "source": "Blackbird", "year": null }, "categories": [ "#hawthorne", "campari", "lime juice", "mezcal", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "1 1/2 oz El Tesoro Reposado Tequila", "1/2 oz Del Maguey Chichicapa Mezcal", "1/2 oz Campari", "1/2 oz Vanilla Syrup", "1/2 oz Lime Juice", "1 pinch Salt" ], "instructions": null, "body_text": "1 1/2 oz El Tesoro Reposado Tequila\n1/2 oz Del Maguey Chichicapa Mezcal\n1/2 oz Campari\n1/2 oz Vanilla Syrup\n1/2 oz Lime Juice\n1 pinch Salt\nSwizzle with crushed ice in a Highball glass. Top with more crushed ice, garnish with mint sprigs, and add a straw.\nTwo Sundays ago, Andrea and I ventured down to Kenmore Square to visit the Hawthorne. For a starter, bartender Ryan Lotz recommended his take on the Sidewinder he found in the new\nMr. Boston Official Bartender's Guide\n. The drink was created by Brent Butler of the Blackbird in San Francisco; I wrote about Brent's\nCortez the Killer\naround a month ago. Ryan's version on the drink was to double the mezcal quotient and remove the ginger beer aspect from the recipe.\nThe Sidewinder's mint garnish contributed greatly to the Swizzle's aroma. A sweet lime sip transitioned into a tequila swallow that ended with vanilla and bitter Campari notes. At first, the drink was not overly smoky from the mezcal or bitter from the Campari; I attributed this to the salt cutting back on these notes while Ryan suggested that it was the vanilla's mellowing effect. Later, the ice melt's dilution made the drink taste more smokey and agave driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN27gyd1xUXHU3nhbwV4HEesiORiXrGeVbcuwgghrEoqQO36SS_q5IswsuZneOerFL7SjMyGP0FW1bAyQ8GMY4sNbEdCE2lhfG3MBl9iEbaWePdnM9MfBriA0elV3f_ovDqdwGIze45xU/s320/sidewinder133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN27gyd1xUXHU3nhbwV4HEesiORiXrGeVbcuwgghrEoqQO36SS_q5IswsuZneOerFL7SjMyGP0FW1bAyQ8GMY4sNbEdCE2lhfG3MBl9iEbaWePdnM9MfBriA0elV3f_ovDqdwGIze45xU/s800/sidewinder133.jpg", "comment_count": 3 }, { "title": "[the leonetto]", "url": "https://cocktailvirgin.blogspot.com/2012/03/leonetto.html", "published": "2012-03-28T15:28:00.005-04:00", "updated": "2017-08-09T19:31:07.405-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "ryan lotz", "source": "hawthorne", "year": null }, "categories": [ "#hawthorne", "amaro", "bitters (Angostura)", "quinquina", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Old Weller 7 Year Bourbon", "3/4 oz Maurin Quina", "1/2 oz Cardamaro", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist an orange peel over the top and garnish with a Luxardo Maraschino cherry.", "body_text": "2 oz Old Weller 7 Year Bourbon\n3/4 oz Maurin Quina\n1/2 oz Cardamaro\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Twist an orange peel over the top and garnish with a Luxardo Maraschino cherry.\nFor my second cocktail at Hawthorne, bartender Ryan Lotz mixed me something reminiscent of Audrey Saunders'\nLittle Italy\n. With Maurin Quina and Cardamaro for sweet vermouth and Cynar, this whiskey drink took the idea in a more fruity and less herbal direction. For a name, I dubbed it the Leonetto after\nLeonetto Cappiello\n, the Italian-born artist who drew the iconic Maurin Quina label and other famous alcohol-themed art work in Paris during the first few decades of the 20th century.\nThe cocktail began with an orange oil aroma that accented a grape-like undertone. The whiskey's malt combined with cherry and grape flavors on the sip. Next, the swallow started with Bourbon followed by bitter notes; at the end was a curious orange flavor that Ryan attributed to the Cardamaro more than residual oils from the twist.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4Idg2QJen1LagPjdWrGlLFUWDzVkHAJDWjejdQuCi1lk7qt3uytGEjHH3rt_SUZ7wRD54RW7JQqA1CwON8IHxdev6H5y41OyxLMWbommP0MCzYv1foREnfeHYco9cxwYbYKvN1EvjYQ/s320/hawthorn134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4Idg2QJen1LagPjdWrGlLFUWDzVkHAJDWjejdQuCi1lk7qt3uytGEjHH3rt_SUZ7wRD54RW7JQqA1CwON8IHxdev6H5y41OyxLMWbommP0MCzYv1foREnfeHYco9cxwYbYKvN1EvjYQ/s800/hawthorn134.jpg", "comment_count": 0 }, { "title": "calla lily", "url": "https://cocktailvirgin.blogspot.com/2012/03/calla-lily.html", "published": "2012-03-28T15:58:00.003-04:00", "updated": "2017-08-09T19:30:08.103-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "benedictine", "herbsainte", "lemon juice", "lillet", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Perucchi Dry Vermouth", "1/2 oz Lillet Blanc", "1/2 oz Benedictine", "1/2 oz Lemon Juice", "2 dash Herbsaint" ], "instructions": "Shake with ice and double strain into a wine glass.", "body_text": "1 1/2 oz Perucchi Dry Vermouth\n1/2 oz Lillet Blanc\n1/2 oz Benedictine\n1/2 oz Lemon Juice\n2 dash Herbsaint\nShake with ice and double strain into a wine glass.\nOn Monday night last week, Andrea and I stopped into Bergamot after dinner. For a drink, I selected the Calla Lily which was bartender Paul Manzelli's ode to spring. His goal was to create a vermouth-based cocktail to round out the menu, and he used the\nChrysanthemum\nas a starting point. To the classic, he added a bounty of citrus notes from the Lillet and lemon juice.\nThe Calla Lily greeted my nose with an anise-laden Herbsaint aroma and an intriguing honey-like note perhaps from the Benedictine. The sip presented a lemon and citrus wine flavor that led into a swallow that showcased the Spanish dry vermouth and herbal Benedictine. While the drink ended with a light anise note on the end, relatively the Herbsaint seemed to participate more in the aromatic than the flavor aspect of the drink. Overall, the Calla Lily conjured up a light, aperitif-style Corpse Reviver #2 sort of feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1eq67ZH0z-NtkgLi_5JFy2-PqterITjzHKdqiZuSFUiY3OBB71ZBxqb1Oc_Zy0Ad94RCJ-6yuGVE7o3sGy_Pi4x6k4NQfWd8XkY9_b4qnEXG0OVNhuTij-2k6bQdGi8keIcsxaUp7yg/s320/callalily138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1eq67ZH0z-NtkgLi_5JFy2-PqterITjzHKdqiZuSFUiY3OBB71ZBxqb1Oc_Zy0Ad94RCJ-6yuGVE7o3sGy_Pi4x6k4NQfWd8XkY9_b4qnEXG0OVNhuTij-2k6bQdGi8keIcsxaUp7yg/s800/callalily138.jpg", "comment_count": 7 }, { "title": "kiss from heaven", "url": "https://cocktailvirgin.blogspot.com/2012/03/kiss-from-heaven.html", "published": "2012-03-29T15:15:00.004-04:00", "updated": "2017-08-09T19:29:09.592-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "cognac", "drambuie", "vermouth (dry)" ], "ingredients": [ "1/3 Drambuie (1 oz)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1/3 Cognac (1 oz Courvoisier VS)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Drambuie (1 oz)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1/3 Cognac (1 oz Courvoisier VS)\nStir with ice and strain into a cocktail glass.\nTuesday last week, I found our nightcap, the Kiss from Heaven, in the 1940 cocktail book\nThe How and When\n. With the spirit, dry vermouth, and Drambuie formula, the recipe reminded me of\nFlora's Own\n, except here the liquor was Cognac instead of gin. Once mixed, the Kiss from Heaven greeted me with an herbal aroma from the vermouth; once the drink warmed up a little, Drambuie's Scotch notes began to enter into the equation. The sip offered a rich honey flavor with a hint of malt, and the swallow initiated with the Cognac followed by herbal notes and a floral, almost minty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSjf4GR2o93vRLDbfD-HlrTAALAG0-EH49-ZlNjRCkfrMazmTbRMm-jLxJSA45DATbRUuKUX6EEHSE_LZxjoagoYk3es486wXBqbGjhHmKE2qjt9QpgvLHTsCMt7TMtTjlQeSXXMZB9o/s320/kissfrom139.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSjf4GR2o93vRLDbfD-HlrTAALAG0-EH49-ZlNjRCkfrMazmTbRMm-jLxJSA45DATbRUuKUX6EEHSE_LZxjoagoYk3es486wXBqbGjhHmKE2qjt9QpgvLHTsCMt7TMtTjlQeSXXMZB9o/s800/kissfrom139.jpg", "comment_count": 1 }, { "title": "mary's liquor cabinet", "url": "https://cocktailvirgin.blogspot.com/2012/03/marys-liquor-cabinet.html", "published": "2012-03-29T15:46:00.003-04:00", "updated": "2017-08-09T19:28:28.358-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "bitters (other)", "campari", "gin", "lillet" ], "ingredients": [ "2 oz Tanqueray Gin", "1 oz Gran Classico", "1 oz Cocchi Americano", "2 dash Wormwood Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass painted with two streaks of Lillet reduction paint (post-rotovapping, boiled down). Garnish with an orange twist.", "body_text": "2 oz Tanqueray Gin\n1 oz Gran Classico\n1 oz Cocchi Americano\n2 dash Wormwood Bitters\nStir with ice and strain into a cocktail glass painted with two streaks of Lillet reduction paint (post-rotovapping, boiled down). Garnish with an orange twist.\nLast Wednesday, Andrea and I dropped into the bar at Clio to visit bartender Todd Maul. While looking over the new menu, Todd mentioned that he remembered a conversation we had last time about how certain gins like Tanqueray are less used in classic cocktails and more for Gin & Tonics. Therefore, he suggested I try the drink, Mary's Liquor Cabinet, that he developed using that gin. Mary is one of the other bartenders at Clio, and this tribute along with the cheekily named Mary's Sock Drawer, were made as collegial jokes. Like the\nDwight Street Book Club\n, Todd utilized a flavor paint technique from boiling down rotovapped wine product leftovers.\nThe orange twist offered up some fresh citrus notes to the grapefruit and gin aroma. The citrussy sip led into a Campari-like Grand Classico swallow along with gin and wormwood notes. The Grand Classico started as a faint flavor at the beginning of the swallow and its presence grew over time on the drink's finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOZRMIokZoJITFnAb1vzf6ankF-GONgG-UuTivY7L59cx1TGUPCfncg3MWKv-pgxNbThMUPYzIuVw5tmAdfN2Q1oVl4O659DrGP7MSyzujcZw-4jwoqkagXzP2H-P7xj34dwalQ9N6n0/s320/marysliquor140.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOZRMIokZoJITFnAb1vzf6ankF-GONgG-UuTivY7L59cx1TGUPCfncg3MWKv-pgxNbThMUPYzIuVw5tmAdfN2Q1oVl4O659DrGP7MSyzujcZw-4jwoqkagXzP2H-P7xj34dwalQ9N6n0/s800/marysliquor140.jpg", "comment_count": 0 }, { "title": "joe bans you", "url": "https://cocktailvirgin.blogspot.com/2012/03/joe-bans-you.html", "published": "2012-03-30T15:33:00.004-04:00", "updated": "2017-08-09T19:27:21.055-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "brandy", "lime juice", "orgeat", "sherry" ], "ingredients": [ "2 oz Soberano Spanish Brandy", "1 oz Lime Juice", "3/4 oz Sangre y Trabajadero Oloroso Sherry", "1/2 oz Orgeat" ], "instructions": "Shake with ice and strain into a cocktail glass. See text on how the drink is now served in an dried orgeat-rimmed wine glass.", "body_text": "2 oz Soberano Spanish Brandy\n1 oz Lime Juice\n3/4 oz Sangre y Trabajadero Oloroso Sherry\n1/2 oz Orgeat\nShake with ice and strain into a cocktail glass. See text on how the drink is now served in an dried orgeat-rimmed wine glass.\nFor my second drink at Clio, I was lured in by the Joe Bans You for the combination of sherry, orgeat, and lime seemed like a winner. Bartender Todd Maul explained the drink's curious name. Joe, one of his patrons, used to work at the old liquor store in Harvard Square; Todd was amused at how Joe had to deal with a difficult person who was looking at the whiskeys in the store. Eventually, Joe had had enough, snapped, kicked the gentleman out, and banned him from the store. Surprisingly, this drink calls for Spanish brandy instead of whiskey of some sort, and I am sure an aged rum would not have been out of place with this combination either. Todd mentioned that he was drying down orgeat to garnish the drink; from pictures he later posted, the Joe Bans You is served in a wine glass with an orgeat-crusted rim.\nThe Joe Bans You began with a grapey aroma from the sherry and brandy. The grape continued on into the sip where the fruity wine flavors paired with the lime. Next, the swallow began with a nutty flavor from the oloroso sherry and orgeat and ended with the lime's crispness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD97wez26rR6zJJTQO9orfSK59lFmmhbST_beIAoqDvcWD5yYZ0NewVd5xhBqXqFnURzsKNXwyHa5Z3EsXE5qSmyAMB7xeeeMQgj6CqnnB1ilUyBgObbiK-CMC3l8xAzRFHsHU9uX6hiU/s320/joebansyou142.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD97wez26rR6zJJTQO9orfSK59lFmmhbST_beIAoqDvcWD5yYZ0NewVd5xhBqXqFnURzsKNXwyHa5Z3EsXE5qSmyAMB7xeeeMQgj6CqnnB1ilUyBgObbiK-CMC3l8xAzRFHsHU9uX6hiU/s800/joebansyou142.jpg", "comment_count": 0 }, { "title": "supreme", "url": "https://cocktailvirgin.blogspot.com/2012/03/supreme.html", "published": "2012-03-30T16:02:00.003-04:00", "updated": "2017-08-17T12:18:31.372-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hyman Gale", "source": "The How and When", "year": null }, "categories": [ "benedictine", "lemon juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1/3 Rum (1 oz Plantation Barbados 5 Year)", "1/3 Benedictine (1 oz)", "1/6 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)", "1/6 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/3 Rum (1 oz Plantation Barbados 5 Year)\n1/3 Benedictine (1 oz)\n1/6 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)\n1/6 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nLast Thursday, I delved into Hyman Gale's\nThe How and When\nagain and found the Supreme cocktail recipe. With rum, Benedictine, and lemon juice, it reminded me of the\nRum Frisco\nthat Scott Holliday made for me. In addition, the rum, Benedictine, vermouth, and citrus also conjured up the\nTango #2\n; the one that we had was Wayne Curtis' variation using Cynar as the liqueur, and the Supreme prompted us to try the proper Benedictine version the next night.\nThe Supreme proffered a lemon oil and aged rum aroma. The fruity lemon and grape sip later gained caramel notes from the rum as the drink warmed up; moreover, the sip possessed a full mouthfeel without being particularly sweet as I first feared. The drink did dry out on the swallow that contained rum and Benedictine flavors and ended with a lingering herbal complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1jh3af2AYE2aQ-tdNHDuAaoj1W9HWAMdhGxdFEAmGc8G2VhRnDWmqIiOSiq9QnVWTZcqWQZKZ29WQZqxlhYOstQ-loNaiCpKfoLFOsMexCvnQOojYvQRuWoA3H2KBwqgZUpeA4Fd6xc/s320/supreme143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1jh3af2AYE2aQ-tdNHDuAaoj1W9HWAMdhGxdFEAmGc8G2VhRnDWmqIiOSiq9QnVWTZcqWQZKZ29WQZqxlhYOstQ-loNaiCpKfoLFOsMexCvnQOojYvQRuWoA3H2KBwqgZUpeA4Fd6xc/s800/supreme143.jpg", "comment_count": 0 }, { "title": "tango #2", "url": "https://cocktailvirgin.blogspot.com/2012/04/tango-2.html", "published": "2012-04-01T16:05:00.003-04:00", "updated": "2017-08-09T19:26:11.062-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "benedictine", "orange juice", "rum", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/5 Rum (1/2 oz Smith & Cross)", "1/5 Dry Vermouth (1/2 oz Noilly Prat)", "1/5 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)", "1/5 Benedictine (1/2 oz)", "1/5 Orange Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/5 Rum (1/2 oz Smith & Cross)\n1/5 Dry Vermouth (1/2 oz Noilly Prat)\n1/5 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)\n1/5 Benedictine (1/2 oz)\n1/5 Orange Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nAfter having the\nSupreme Cocktail\nlast week and noting the similarities to the Tango #2, we decided to revisit this classic from\nOld Waldorf-Astoria Bar Book\n. Our introduction to the drink was Wayne Curtis'\nvariation\nat Tales of the Cocktail 2009 where he substituted Cynar and Angostura Bitters for Benedictine.\nThe Tango #2 offered an orange oil aroma; while I also got a funky note from the Smith & Cross, Andrea perceived something a bit more savory from perhaps the Benedictine or vermouths instead. Next, the sip was grape and orange, and the swallow ended with the Jamaican rum and Benedictine's herbal notes. Indeed, the Smith & Cross' strong flavor profile caused that equal part to play a much larger role in the drink than most other rums would, but the recipe seemed adaptable enough to handle that shift.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqJmNrXE_1-394Jp3YRGVbFG34hbhB7i3nGUiOJHpAxNC9AccFY9oJ8CX4f3QDmSf_O6yRl5hGxScm5NXBo7VRMkV_H7FjituCDneTduvI3U4WpENh3_ytUdmZyBG0YqR_j8BUhTSVYg/s320/tangotwo144.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqJmNrXE_1-394Jp3YRGVbFG34hbhB7i3nGUiOJHpAxNC9AccFY9oJ8CX4f3QDmSf_O6yRl5hGxScm5NXBo7VRMkV_H7FjituCDneTduvI3U4WpENh3_ytUdmZyBG0YqR_j8BUhTSVYg/s800/tangotwo144.jpg", "comment_count": 1 }, { "title": "montego bay", "url": "https://cocktailvirgin.blogspot.com/2012/04/montego-bay.html", "published": "2012-04-02T15:34:00.004-04:00", "updated": "2017-08-09T19:25:06.708-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Don the Beachcomber", "source": "Beach Bum Berry Remixed", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "grapefruit juice", "honey", "lime juice", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz Dark Jamaican Rum (Coruba Dark)", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Honey Syrup (1:1)", "1/4 tsp Allspice Dram (St. Elizabeth)", "1/8 tsp (6 drop) Pernod", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "1 1/2 oz Dark Jamaican Rum (Coruba Dark)\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Honey Syrup (1:1)\n1/4 tsp Allspice Dram (St. Elizabeth)\n1/8 tsp (6 drop) Pernod\n1 dash Angostura Bitters\nPut ingredients plus 3 oz of crushed ice into a blender and blend for 5 seconds. Pour unstrained into a Sour glass. Instead of using a blender, I shook with ice and strained into a small Highball glass filled with crushed ice. I garnished with a lime wheel and added a straw.\nAfter the Tango #2, we decided to stick with the rum and citrus theme and find a Tiki drink in\nBeach Bum Berry Remixed\n. The one that called out was the Montego Bay by Don the Beachcomber for it shared a lot of similarities with his\nZombie\nwithout being over-the-top in potency. While many modern versions of the Montego Bay use Smith & Cross, we had just used it in the Tango #2; instead, I reached for the Coruba which is rather dark but not as overpowering in flavor.\nThe Montego Bay's aroma proffered dark rum and lime notes. The honey and citrus sip showcased the lime more than the grapefruit juice. Finally, the dark funky rum started the swallow that ended with light spice notes of anise and allspice; moreover, the drink finished dryly in a clove sort of way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKDfJkrTq1KGT9dEWWXAu_jBjG5oHPgtTjqUtootpCckfu8BjIIn6PzSmjfVxq78TAC7KDMyL_YQOwDYUIQVEN0VgkgZ-DSIST3Cenuznk_m8Vd75_55nVU1gaIx-M1TUduzgXJTZA9k/s320/montegobay145.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKDfJkrTq1KGT9dEWWXAu_jBjG5oHPgtTjqUtootpCckfu8BjIIn6PzSmjfVxq78TAC7KDMyL_YQOwDYUIQVEN0VgkgZ-DSIST3Cenuznk_m8Vd75_55nVU1gaIx-M1TUduzgXJTZA9k/s800/montegobay145.jpg", "comment_count": 3 }, { "title": "gilda cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/04/gilda-cocktail.html", "published": "2012-04-02T16:21:00.003-04:00", "updated": "2017-08-09T19:24:24.426-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Death & Co.", "year": null }, "categories": [ "lime juice", "pineapple juice", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Espolón)", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup (B.G. Reynolds)" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lime wheel.", "body_text": "2 oz Blanco Tequila (Espolón)\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup (B.G. Reynolds)\nShake with ice and strain into a coupe glass. Garnish with a lime wheel.\nTwo Saturdays ago, we began the cocktail hour with a recipe from Manhattan's Death & Co. that we found in\nImbibe Magazine\n. The Gilda Cocktail was essentially a Tequila Sour that included some tantalizing pineapple and cinnamon notes. The drink's agave and cinnamon aroma reminded me of the\nFirecracker Cocktail\n, especially as similar fruit flavors later appeared on the tongue. The sip began with a sweetened lime and led into tequila and pineapple on the swallow. Finally, the cinnamon positioned itself as a lingering note that grew with successive sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2MX5iA-upr52Fpe0LggvpjTYQTmGs9GhFG9sHZkmpoOQ04D03S6oNIN5O_b6QUJxqWn3KD3nwpu7NjTY_KLNyrRcnbYtu0rHEAcDz2hPRrnvETmnt1wJMLcaAMQPxXvcfYoPeiDXSPW4/s320/gilda146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2MX5iA-upr52Fpe0LggvpjTYQTmGs9GhFG9sHZkmpoOQ04D03S6oNIN5O_b6QUJxqWn3KD3nwpu7NjTY_KLNyrRcnbYtu0rHEAcDz2hPRrnvETmnt1wJMLcaAMQPxXvcfYoPeiDXSPW4/s800/gilda146.jpg", "comment_count": 0 }, { "title": "boomer", "url": "https://cocktailvirgin.blogspot.com/2012/04/boomer.html", "published": "2012-04-03T15:19:00.003-04:00", "updated": "2017-08-09T19:23:48.604-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "bitters (Peychaud's)", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "2/3 Dry Gin (1 1/2 oz Beefeater)", "2 dash Apricot Liqueur (1/2 oz Rothman & Winter)", "2 dash Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Lemon Juice (1/2 oz)", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2/3 Dry Gin (1 1/2 oz Beefeater)\n2 dash Apricot Liqueur (1/2 oz Rothman & Winter)\n2 dash Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Lemon Juice (1/2 oz)\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAfter the Gilda Cocktail, I opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nand found the Boomer. Obviously this book pre-dates the Baby Boomers by a generation or two for it falls during the General Issue (1900s-1920s) and Silent (1920s-1940s) Generations. During the late 19th century until the 1920s, a boomer was a transient worker who would travel from boom town to the next in search of temporary jobs; this included everyone from bridge builders to thieves. With its ingredients, it reminded me of a few drinks including the\nDarb\n,\nPrudence Prim\n, and\nForty Eight\ncocktails.\nThe Boomer greeted the nose with fresh lemon oils along with a fruitiness from the apricot brandy. The sip paired the lemon with the dry vermouth's wine flavor, and the swallow ended drier with apricot notes followed by herbal ones from the gin and Peychaud's Bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxBZl9pDpxLjhDcnTlTsGOBygqZdblTNg7f7leYp5Dc32T0iMJyJ8VdioZ9NQqYzL-rGmOeCfBvc9HKt6kCgL0Bgew4qt5TR7cjGJrnQx4xggzJq_01d2BWZl5Iv7WnqnbuGCIvI3QVg/s320/boomer147.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxBZl9pDpxLjhDcnTlTsGOBygqZdblTNg7f7leYp5Dc32T0iMJyJ8VdioZ9NQqYzL-rGmOeCfBvc9HKt6kCgL0Bgew4qt5TR7cjGJrnQx4xggzJq_01d2BWZl5Iv7WnqnbuGCIvI3QVg/s800/boomer147.jpg", "comment_count": 0 }, { "title": "aprilia", "url": "https://cocktailvirgin.blogspot.com/2012/04/aprilia.html", "published": "2012-04-03T16:06:00.004-04:00", "updated": "2017-08-09T19:23:09.840-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kit Paschal", "source": null, "year": null }, "categories": [ "#eastern standard", "amaro nonino", "bitters (other)", "gin", "lillet" ], "ingredients": [ "1 oz Beefeater 24 Gin", "1 oz Amaro Nonino", "1 oz Cocchi Americano", "1 dash Bittermens Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a grapefruit peel over the top.", "body_text": "1 oz Beefeater 24 Gin\n1 oz Amaro Nonino\n1 oz Cocchi Americano\n1 dash Bittermens Grapefruit Bitters\nStir with ice and strain into a cocktail glass. Twist a grapefruit peel over the top.\nFor dinner two Sundays ago, Andrea and I visited Eastern Standard where bartenders Hugh Fiore and Josh Taylor were behind the long marble bar. For a start, I asked Josh for the Aprilia created by Kit Paschal. Given how March was about to end, I assumed that the Aprilia was a tribute to the changing season; however, the drink's subtitle of \"a fast start and a long finish\" made me wonder. Instead, like the Moto Guzzi (equal parts Booker's Bourbon and Punt e Mes stirred with ice and strained into a rocks glass), I believe that the drink was named after an Italian motor cycle company.\nThe Aprilia began with a grapefruit aroma that later gained dark herbal notes from the Amaro Nonino. The sip offered a combination of citrussy wine and rich caramel flavors that led into a swallow that began with the amaro's bitter notes followed by the gin's botanicals. Moreover, the grapefruit peel in the Beefeater 24 in conjunction with the grapefruit bitters donated a pleasing finish to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp934Y4COcTDjXjR093uXgWpFD1Ezwin9QEJXFqf2_6bcggDWUPkYrtoWju2xUS8vqaUxkbpX4EVkbkLsyasgg-JnIFdzkO1j-0fg4zV5A4xnWUbJjjsXdGlsIBq1T_AbbVAiPLWwBto/s320/aprilia148.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp934Y4COcTDjXjR093uXgWpFD1Ezwin9QEJXFqf2_6bcggDWUPkYrtoWju2xUS8vqaUxkbpX4EVkbkLsyasgg-JnIFdzkO1j-0fg4zV5A4xnWUbJjjsXdGlsIBq1T_AbbVAiPLWwBto/s800/aprilia148.jpg", "comment_count": 2 }, { "title": "hau'oli", "url": "https://cocktailvirgin.blogspot.com/2012/04/hauoli.html", "published": "2012-04-04T15:52:00.003-04:00", "updated": "2017-08-09T19:22:37.789-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "cointreau", "lime juice", "orange juice", "orgeat", "rum" ], "ingredients": [ "3/4 oz Old Port Rum", "3/4 oz Lemon Hart 151 Rum", "1 oz Orange Juice", "1/2 oz Lime Juice", "1/2 oz Bols Triple Sec", "1/4 oz Orgeat" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lime wheel and mint sprigs; add straws.", "body_text": "3/4 oz Old Port Rum\n3/4 oz Lemon Hart 151 Rum\n1 oz Orange Juice\n1/2 oz Lime Juice\n1/2 oz Bols Triple Sec\n1/4 oz Orgeat\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lime wheel and mint sprigs; add straws.\nAfter the Aprilia, I asked bartender Josh Taylor for the Hau'oli that just appeared on the Tikisms section of Eastern Standard's menu. Bartender Kevin Martin created this drink and named it after the Hawaiian word for happiness and joy. Josh mentioned that the drink was very Mai Tai-like and that the extra juice was needed to balance out the heat of the overproof rum. Moreover, the combination of ingredients did share some similarity with their\nRapa Nui\n, but the differences in syrups, rums, and orange varietal made the Hau'oli a distinct creation.\nThe Hau'oli greeted the nose with a fresh mint bouquet. The citrussy sip showcased the orange and lime juice, and the orange notes continued on in the swallow from the triple sec. The orange liqueur flavors were also joined by the orgeat and dark, flavorful rums. Definitely the orange juice and darker rum notes did their job in distracting me from any strong similarity to the Mai Tai.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Zr-pf4GgghyphenhyphenUepxfjeoFBVwZ7Hnd5cULmE2Vtu-jDsOh-rDbDpoN8sghRv5es1-aDjn68haGxQqIbXI2maO79zs57nC3jKtDMQDikJ0cNIwXTfcA0x9QiQgtdoF3vmAUUK5wMTJZl6A/s320/hauoli149.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Zr-pf4GgghyphenhyphenUepxfjeoFBVwZ7Hnd5cULmE2Vtu-jDsOh-rDbDpoN8sghRv5es1-aDjn68haGxQqIbXI2maO79zs57nC3jKtDMQDikJ0cNIwXTfcA0x9QiQgtdoF3vmAUUK5wMTJZl6A/s800/hauoli149.jpg", "comment_count": 2 }, { "title": "virgin de guadalupe", "url": "https://cocktailvirgin.blogspot.com/2012/04/virgin-de-guadalupe.html", "published": "2012-04-04T16:31:00.004-04:00", "updated": "2017-08-09T19:21:47.746-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Adrian Biggs", "source": "La Descarga", "year": null }, "categories": [ "chartreuse (yellow)", "ginger beer", "grapefruit juice", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolón)", "1/2 oz Yellow Chartreuse", "1/2 oz Lime Juice", "1 oz Grapefruit Juice" ], "instructions": "Build in a Highball glass with ice and top with 3 oz of ginger beer (AJ Stephans). Garnish with a long grapefruit twist after squeezing some of the oils over the drink.", "body_text": "1 1/2 oz Blanco Tequila (Espolón)\n1/2 oz Yellow Chartreuse\n1/2 oz Lime Juice\n1 oz Grapefruit Juice\nBuild in a Highball glass with ice and top with 3 oz of ginger beer (AJ Stephans). Garnish with a long grapefruit twist after squeezing some of the oils over the drink.\nTuesday last week, I decided to make the Virgin de Guadalupe that I found in Gary Regan's\nAnnual Manual for Bartenders 2011\n. Adrian Biggs of La Descarga in Los Angeles named his drink after a vision of the Virgin Mary who appeared to Juan Diego near Mexico City and told him to build a church in the 16th century. The icon of the Virgin of Guadalupe later became Mexico's most popular religious and cultural image. The drink itself reminded me of the Tequila Buck\nEl Burro\n, and its Yellow Chartreuse aspect made me think of the\nRestauranteur\n.\nThe grapefruit oil paired well with the soda's ginger notes on the nose. The carbonation sharpened the lime and grapefruit on the sip, and the tequila and ginger rounded out the swallow. The Yellow Chartreuse did not stand out as distinctly for me but seemed to complement the flavors in the swallow; perhaps our extra potent A.J. Stephans brand ginger beer was a bit too distracting.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5xH28KlAys3HwRUQ5xZugqlZ9LEmeduBpttKfni3nOKlQrACgEM8BQn-vy7GOHflRH4qB8y03YCSpYuYgsEuTWewWb5jJM6rf8O_T1Xog7OorzvjU9a_S0wQ7yhecC_xfY-F0pOl_Jk/s320/virginguad150.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5xH28KlAys3HwRUQ5xZugqlZ9LEmeduBpttKfni3nOKlQrACgEM8BQn-vy7GOHflRH4qB8y03YCSpYuYgsEuTWewWb5jJM6rf8O_T1Xog7OorzvjU9a_S0wQ7yhecC_xfY-F0pOl_Jk/s800/virginguad150.jpg", "comment_count": 0 }, { "title": "jacksonia", "url": "https://cocktailvirgin.blogspot.com/2012/04/jacksonia.html", "published": "2012-04-05T15:45:00.003-04:00", "updated": "2017-08-09T19:21:09.516-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": 1934 }, "categories": [ "absinthe", "bitters (orange)", "cherry brandy", "curacao", "gin", "vermouth (dry)" ], "ingredients": [ "1/3 Gordon's Gin (1 oz Beefeater)", "1/3 Noilly Prat Dry Vermouth (1 oz)", "1/3 Fockink Cherry Brandy (1 oz Cherry Heering)", "1 dash Curaçao (1/4 oz Senior Curaçao)", "1 dash Absinthe (1/8 oz Kübler)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Gordon's Gin (1 oz Beefeater)\n1/3 Noilly Prat Dry Vermouth (1 oz)\n1/3 Fockink Cherry Brandy (1 oz Cherry Heering)\n1 dash Curaçao (1/4 oz Senior Curaçao)\n1 dash Absinthe (1/8 oz Kübler)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nLast Tuesday, we began the night with the Jacksonia from 1934's\n1700 Cocktails for the Man Behind the Bar\n. The combination of ingredients reminded me some what of a gin version of the\nInfurator\n. The drink began with an absinthe aroma on top of a fruit note from the cherry or orange liqueurs. The cherry and dry vermouth sip came across as a plummy flavor, and the swallow contained additional cherry notes along with the gin as well as an absinthe and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyhQi31hmJ0y3ihwrsoeXL-_7q_TERT4OSNyBbbnr4_J77EbG2sTRCVmx-VcjSeTxk2d923YLFZHxEooOdglB9XLIaZn-uXeK4A1ZVG_K66P4v3ftlWbP-YhE751CBZDAMqZkPiTOgeU/s320/jacksonian152.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyhQi31hmJ0y3ihwrsoeXL-_7q_TERT4OSNyBbbnr4_J77EbG2sTRCVmx-VcjSeTxk2d923YLFZHxEooOdglB9XLIaZn-uXeK4A1ZVG_K66P4v3ftlWbP-YhE751CBZDAMqZkPiTOgeU/s800/jacksonian152.jpg", "comment_count": 1 }, { "title": "the reliever", "url": "https://cocktailvirgin.blogspot.com/2012/04/reliever.html", "published": "2012-04-05T16:09:00.004-04:00", "updated": "2017-08-09T19:19:12.660-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1892 }, "categories": [ "egg white", "lemon juice", "port (tawny)", "rum", "sugar" ], "ingredients": [ "1 barspoon Sugar (1/4 oz Jaggery Syrup)", "2/3 Jamaican Rum (1 1/2 oz Smith & Cross)", "1/3 Port Wine (3/4 oz Sandeman Tawny)", "1 Egg White" ], "instructions": "Shake with ice for a full minute and strain into a fancy glass.", "body_text": "Juice 1/2 Lemon (1/2 oz)\n1 barspoon Sugar (1/4 oz Jaggery Syrup)\n2/3 Jamaican Rum (1 1/2 oz Smith & Cross)\n1/3 Port Wine (3/4 oz Sandeman Tawny)\n1 Egg White\nShake with ice for a full minute and strain into a fancy glass.\nFor a followup to the Jacksonia, I found the Reliever in William Schmidt's\nThe Flowing Bowl\nfrom 1892. The text provided no hint to the meaning of the drink's name as to whether it was a morning hangover curative, an evening stress palliative, or other; perhaps it was the Painkiller rum drink of the day. In addition, the Reliever recipe shares similarity with the soda water-lightened\nChicago\nfrom the\nWaldorf-Astoria Bar Book\n. After posting this, I received a comment from\nDagreb\nasking if there was a baseball connection considering that the season was starting. My knee jerk reaction was to say no, William Schmidt and baseball? However, I remembered that the book contained a recipe for \"Base-Ball Lemonade\" (lemon juice, sugar, water, milk, ice), so it was possible. Moreover, the first relief pitcher in history was in 1876 and the rules on this were formalized in 1889 which pre-dates the publication of the book by 16 and 3 years respectively, so the drink could indeed be celebrating the new laws and the addition of a game closing pitcher.\nThe Reliever's nose offered a bounty of Smith & Cross rum notes with hints of the citrus juice's brightness. The rich, creamy lemon sip contained the fullness of the port wine, and as the drink warmed up, the sip became more grape as well. This was followed by a tart swallow showcasing the port's grape and a mellowed out funky Jamaican rum flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0njU0U4oolGI1rw7u8LwgDjoKjl05FI67IH9ESW11ahplw88_VZLQ65QDE4Q5MFMC30C5ciuuWwsKyhOzkJ2hsUgHd17-jn9PGyVjtStqWj-_kqovz771NA1NQV_xlj7O68At5XVgzYs/s320/reliever153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0njU0U4oolGI1rw7u8LwgDjoKjl05FI67IH9ESW11ahplw88_VZLQ65QDE4Q5MFMC30C5ciuuWwsKyhOzkJ2hsUgHd17-jn9PGyVjtStqWj-_kqovz771NA1NQV_xlj7O68At5XVgzYs/s800/reliever153.jpg", "comment_count": 2 }, { "title": "everybody is a nun", "url": "https://cocktailvirgin.blogspot.com/2012/04/everybody-is-nun.html", "published": "2012-04-06T18:44:00.004-04:00", "updated": "2017-08-09T19:18:34.089-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (other)", "champagne", "chartreuse (green)", "chartreuse (yellow)", "lime juice", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Willet Rye", "1/2 oz Green Chartreuse", "1/4 oz Yellow Chartreuse", "1/2 oz Lime Juice", "1/4 oz Lavender-Lemon Cordial (*)", "2 dash Bittermens Boston Bittahs" ], "instructions": "Shake with ice and double strain into a Highball glass filled with ice. Add 2 oz sparkling wine, stir, and add a straw. Garnish with a lemon wheel rolled in dry lavender flowers.", "body_text": "3/4 oz Willet Rye\n1/2 oz Green Chartreuse\n1/4 oz Yellow Chartreuse\n1/2 oz Lime Juice\n1/4 oz Lavender-Lemon Cordial (*)\n2 dash Bittermens Boston Bittahs\nShake with ice and double strain into a Highball glass filled with ice. Add 2 oz sparkling wine, stir, and add a straw. Garnish with a lemon wheel rolled in dry lavender flowers.\n(*) Substitute 1/2 tsp dried lavender. There might have also been a 1/4 oz of lemon juice added as well.\nWhen you are offered a cocktail called \"Everybody is a Nun,\" you should definitely consider it. And when the bartender informs you that there are two Chartreuses and an overproof rye in the mix, that consideration should just turn to a thumbs up and a nod. Wednesday last week, Andrea and I stopped into Craigie on Main where bartenders Ted Gallagher and Jared Sadoian were manning the helm. The drink that Ted proposed to me was one he was developing for an upcoming event (he was not specific but later my suspicions were confirmed that it was\nthis one\n). The inspiration for the drink was from a short story in J.D. Salinger's\nNine Stories\nentitled \"De Daumier-Smith's Blue Period.\" The story involves a young man who took a position as an instructor at a by-mail correspondence art school. While most of his pupils were rather talentless, he became rather smitten by a religious painting he was sent of a nun. For the base spirit and drink style, Ted honed in on the line, \"I drew suntanned young giants in white dinner jackets, at white tables alongside turquoise swimming pools, toasting each other with highballs made from a cheap but ostensibly ultra fashionable brand of rye whiskey.\" For the liqueur and floral ingredients, Ted was taken by the description of \"a hefty girl of about thirty, in a green, yellow and lavender chiffon dress.\" That girl spurred the protagonist to write in his journal, \"I am giving Sister Irma her freedom to follow her own destiny. Everybody is a nun.\"\nTed had not crafted his lavender-lemon cordial yet, so he substituted a half teaspoon of dried lavender flowers that he incorporated during the mixing process. The other lavender flowers were on the lemon wheel garnish, and the garnish's floral and citrus aromas contributed greatly to the Everybody is a Nun's nose. The citrus and sparkling wine flavors filled the sip, and the swallow showcased the Green Chartreuse. After a few swallows, the rye whiskey became noticeable at the beginning of the swallow and a lingering lavender note joined in at the end. Of all the flavor combinations, I was most impressed at how the lavender notes flowed into and complemented the Green Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeuyTTsj9ooHPCjlZnZENz3XEpKOjJh0xujONWdPPw5RqfV3s_0I6hDH0E4MiAFEL4isOoWMhoTwfqE8XNftadrHAfhnpBcImit8W_cj4ghq3jyJ_5DK8KRkZItI2AAAvkRmEzPUICDM/s320/everybodynun154.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeuyTTsj9ooHPCjlZnZENz3XEpKOjJh0xujONWdPPw5RqfV3s_0I6hDH0E4MiAFEL4isOoWMhoTwfqE8XNftadrHAfhnpBcImit8W_cj4ghq3jyJ_5DK8KRkZItI2AAAvkRmEzPUICDM/s800/everybodynun154.jpg", "comment_count": 3 }, { "title": "[canboulay]", "url": "https://cocktailvirgin.blogspot.com/2012/04/canboulay.html", "published": "2012-04-06T19:56:00.004-04:00", "updated": "2017-08-09T19:17:46.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jared Sadoian", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "averna", "bitters (mole)", "chinato", "mezcal", "rum", "scotch", "simple syrup" ], "ingredients": [ "3/4 oz Scarlet Ibis Rum", "3/4 oz Bowmore Islay Scotch", "3/4 oz Averna", "1/2 oz Barolo Chinato", "1/4 oz Demerara Syrup", "2 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with 3 spritzes of Del Maguey Chichicapa Mezcal. Twist an orange peel over the top.", "body_text": "3/4 oz Scarlet Ibis Rum\n3/4 oz Bowmore Islay Scotch\n3/4 oz Averna\n1/2 oz Barolo Chinato\n1/4 oz Demerara Syrup\n2 dash Mole Bitters\nStir with ice and strain into a rocks glass pre-rinsed with 3 spritzes of Del Maguey Chichicapa Mezcal. Twist an orange peel over the top.\nFor my second drink at Craigie on Main, bartender Jared Sadoian took my suggestion for a brown, bittered, and stirred drink and set to work. What he concocted reminded me of a Scotch and rum Black Manhattan (rye, Averna, Angostura Bitters); given the aromatized wine aspect, I had dubbed the style in the past a\nBrown Manhattan\n. With the Trinidad rum, demerara syrup, and the smoky notes from the Scotch and mezcal, I thought about how some islands burn their sugar cane fields before harvest in order to make the process easier and require less manual labor. In Trinidad, the burn is called Canboulay from the French cannes brulées meaning \"burnt cane,\" and it is celebrated with a harvest festival that includes calypso music and a masquerade carnival. Since the drink needed a name, I figured Canboulay would make for a fine place holder for the time being.\nThe smoke notes and orange oils paired rather well on the nose. The Averna's caramel and the Barolo Chinato's grape dominated the sip, and the swallow began with the smoky Scotch followed by the rum. The swallow ended with Averna's herbal flavors with lingering chocolate, cinnamon, and clove notes. While the swallow was sweet, the sip was surprisingly drier; Andrea's reaction to this sweet swallow was to comment that \"it's like candied Scotch!\" Jared mentioned that the demerara syrup in retrospect was probably overkill, and I surmise that he would make up the difference with additional Barolo Chinato in the future.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyn2rVLN-hpdwxzYNiPLfyePW0uFPkblQgVHcoq2EPWyKqwXiX8IKVfIECdRI4x5_S35OhUspbxLvxBTltXVJmPv6Y4deZRB3YQGdvXbPWYVHvT92gMpjxEd6j8AI7qg1aeJZRuEDZQqY/s320/canboulay155.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyn2rVLN-hpdwxzYNiPLfyePW0uFPkblQgVHcoq2EPWyKqwXiX8IKVfIECdRI4x5_S35OhUspbxLvxBTltXVJmPv6Y4deZRB3YQGdvXbPWYVHvT92gMpjxEd6j8AI7qg1aeJZRuEDZQqY/s800/canboulay155.jpg", "comment_count": 0 }, { "title": "campeche", "url": "https://cocktailvirgin.blogspot.com/2012/04/campeche.html", "published": "2012-04-09T15:24:00.003-04:00", "updated": "2017-08-09T19:17:14.677-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Mixoloseum's Thursday Drink Night", "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "campari", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Gin (Cascade Mountain)", "1/2 oz Campari", "1/2 oz Peach Syrup (" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Gin (Cascade Mountain)\n1/2 oz Campari\n1/2 oz Peach Syrup (\nrecipe\n) (*)\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass.\n(*) Sub crème de peche or peach liqueur in a pinch.\nFor Mixoloseum's Thursday Drink Night two weeks ago, the theme was dry vermouth. Instead of using it as an accent like I did in the first recipe I crafted that evening, I utilized it as the base. To that, I added the pairing of peach and Campari notes which worked rather well in the\nBitter Peach\n. Finally, a little gin and a dash of Peychaud's Bitters donated extra herbal notes and alcohol backbone to the recipe. Taking a page from one of the naming conventions in the\nCafé Royal Cocktail Book\nand\nApproved Cocktails\n, I called this aperitif cocktail the Campeche after the two central flavors in the drink.\nThe orange twist contributed greatly to the Campeche's aroma. The dry vermouth's citrus and the syrup's peach notes in the sip led into Campari and gin on the swallow and Peychaud's anise on the finish. Overall, the drink came across like an lighter strength peach Negroni.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguM4gaDMlVZ5zXlRWoZOhTmy9hAbTClEIgzfmBpgAy4y-RK8Qxn_5Nzy3vVps6aYR1KfSxIW4LD7fIHdZRXVmeBdos9eEoR4qxUs_E4rsdkw_WBGCecrsrfX8fKQ_kO9FjGpwT_V-PMkQ/s320/campeche157.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguM4gaDMlVZ5zXlRWoZOhTmy9hAbTClEIgzfmBpgAy4y-RK8Qxn_5Nzy3vVps6aYR1KfSxIW4LD7fIHdZRXVmeBdos9eEoR4qxUs_E4rsdkw_WBGCecrsrfX8fKQ_kO9FjGpwT_V-PMkQ/s800/campeche157.jpg", "comment_count": 0 }, { "title": "count diablo", "url": "https://cocktailvirgin.blogspot.com/2012/04/count-diablo.html", "published": "2012-04-09T15:59:00.004-04:00", "updated": "2017-08-09T19:16:26.893-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ted Kilgore", "source": "Monarch", "year": 2009 }, "categories": [ "campari", "creme de cassis", "ginger liqueur", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolón)", "1/2 oz Crème de Cassis (G.E. Massenez)", "1/2 oz Lime Juice", "1/4 oz Ginger Liqueur (King's Ginger)", "1/4 oz Campari" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a flamed orange twist.", "body_text": "1 1/2 oz Blanco Tequila (Espolón)\n1/2 oz Crème de Cassis (G.E. Massenez)\n1/2 oz Lime Juice\n1/4 oz Ginger Liqueur (King's Ginger)\n1/4 oz Campari\nShake with ice and strain into a coupe glass. Garnish with a flamed orange twist.\nTwo Fridays ago, we started the evening with the Count Diablo from\nFood and Wine: Cocktails 2009\n. Ted Kilgore from Monarch in St. Louis created this recipe by merging aspects of a\nNegroni\n(or a tequila variation like the\n1836\n) with a\nDiablo\n. Instead of the Highball style of the Diablo, ginger liqueur was substituted for the ginger beer and the cocktail format of the Negroni won out.\nThe Count Diablo offered an orange and berrylike cassis aroma with a hint of tequila. The fruity currant and lime sip transitioned to a Campari, tequila, and mineral accented swallow. Over time, the ginger notes became more pronounced on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22DfM3eDGT2a5DtEgUBGkK890fMgApC5BI-EZHEGXpPWZDv953BHUZ7GgbXR2XY7DPYyjSyzCfw0V5nVnnVKREWk-G6eOKNR2_LxgZhXmx7BCkcD7kFV5-TqVMlZuSHoiZa1b6UYJv44/s320/countdiablo158.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22DfM3eDGT2a5DtEgUBGkK890fMgApC5BI-EZHEGXpPWZDv953BHUZ7GgbXR2XY7DPYyjSyzCfw0V5nVnnVKREWk-G6eOKNR2_LxgZhXmx7BCkcD7kFV5-TqVMlZuSHoiZa1b6UYJv44/s800/countdiablo158.jpg", "comment_count": 0 }, { "title": "legion", "url": "https://cocktailvirgin.blogspot.com/2012/04/legion.html", "published": "2012-04-10T10:54:00.003-04:00", "updated": "2017-08-09T19:15:49.765-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": 1934 }, "categories": [ "brandy", "curacao", "fernet-branca", "vermouth (sweet)" ], "ingredients": [ "2/3 Sweet Vermouth (2 oz Cocchi Vermouth di Torino)", "1/6 Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)", "1/6 Curaçao (1/2 oz Senior Curaçao)", "1 dash Fernet Branca (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2/3 Sweet Vermouth (2 oz Cocchi Vermouth di Torino)\n1/6 Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)\n1/6 Curaçao (1/2 oz Senior Curaçao)\n1 dash Fernet Branca (1/4 oz)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAfter the Count Diablo, I wanted a lighter style nightcap to end the evening. The one that was in my to-drink list was the Legion from 1934's\n1700 Cocktails for the Man Behind the Bar\n. Indeed, the combination of grape, orange liqueur, and Fernet Branca has worked before in drinks like the\nDon't Give Up the Ship\nand\nScotland the Brave\n. The Legion began with a grape and orange oil aroma that possessed a hint of menthol from the Fernet. Next, the sip showcased the sweet vermouth with a tinge of orange, and the swallow offered the brandy's strength with an herbal finish. The vermouth really soothed the Fernet; the fullness of the Cocchi Vermouth di Torino reduced its effect enough that I doubled the initial barspoon I had first used.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKZraZFPK7s1gio3ws6YDKRrtzsxCCXxU4WQTXhSpIZd2Z89THDv6fDuS5k55kwhKpPQvXqd6Ac1xXMXFOzBZyTWRDpIBkbniC4wyOLoYI1DnGgWKE7-dtKGsg6KE5ylaT3N_DIm9Qi8/s320/legion159.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKZraZFPK7s1gio3ws6YDKRrtzsxCCXxU4WQTXhSpIZd2Z89THDv6fDuS5k55kwhKpPQvXqd6Ac1xXMXFOzBZyTWRDpIBkbniC4wyOLoYI1DnGgWKE7-dtKGsg6KE5ylaT3N_DIm9Qi8/s800/legion159.jpg", "comment_count": 3 }, { "title": "penn r.r. sour", "url": "https://cocktailvirgin.blogspot.com/2012/04/penn-rr-sour.html", "published": "2012-04-10T15:37:00.003-04:00", "updated": "2017-08-09T19:15:11.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "James Maloney", "source": "The Twentieth-Century Cocktail Guide for Mixing Fancy Drinks", "year": 1900 }, "categories": [ "apricot liqueur", "lemon juice", "rum", "simple syrup", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 tsp Simple Syrup", "2 tsp Lemon Juice", "2/3 wine glass Old Crow Whiskey (1 1/2 oz Bulleit Bourbon)", "1/3 wine glass Sweet Vermouth (3/4 oz Cocchi Vermouth di Torino)" ], "instructions": "Stir with ice and strain into a Sour glass garnished with fruit. Add a dash of Jamaican rum (1 tsp Smith & Cross, floated) and a dash of abricotine (1/4 tsp Rothman & Winter Orchard Apricot, floated).", "body_text": "1 tsp Simple Syrup\n2 tsp Lemon Juice\n2/3 wine glass Old Crow Whiskey (1 1/2 oz Bulleit Bourbon)\n1/3 wine glass Sweet Vermouth (3/4 oz Cocchi Vermouth di Torino)\nStir with ice and strain into a Sour glass garnished with fruit. Add a dash of Jamaican rum (1 tsp Smith & Cross, floated) and a dash of abricotine (1/4 tsp Rothman & Winter Orchard Apricot, floated).\nTwo Saturdays ago, the drink that called out to me was the Penn R.R. Sour from James Maloney 1900 book,\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\n. Maloney paid tribute to the Pennsylvania Railroad which reached out from the East Coast westward to where he worked in Chicago. While the Sour did not have his trademarked bell-ringer rinse of apricot brandy, the liqueur was included as a floated dash to contribute to the drink's aromatics.\nAt first, both the rum and apricot aromas dominated the nose; part of the way through the glass though, the rum's contribution dissipated and the Bourbon began to appear. On the tongue, the crisp grape sip led into a whiskey and tart lemon swallow that had hints of funky rum notes. The drink did come across as a soured Manhattan in an acidic and not especially a citrus sort of way; moreover, stirring the Sour instead of shaking it was also quite unusual. In addition, the Penn R.R. Sour shared similarities in composition to his\nManhattan Bell-Ringer\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIMKxjhh0TcQ1Acfd_o-0tfCcPHIZI59eNAjU0bwlo74JNHMrBIZh-AIbJiwZYJ__uSgAhdR5vIAN_rNTWvrrE_pnqoEmA-PCMWtgIsDVjFcZPreuwF9lwCAVcwROuqpAMjNQmgPKkSY/s320/pennrrsour160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIMKxjhh0TcQ1Acfd_o-0tfCcPHIZI59eNAjU0bwlo74JNHMrBIZh-AIbJiwZYJ__uSgAhdR5vIAN_rNTWvrrE_pnqoEmA-PCMWtgIsDVjFcZPreuwF9lwCAVcwROuqpAMjNQmgPKkSY/s800/pennrrsour160.jpg", "comment_count": 2 }, { "title": "cobra", "url": "https://cocktailvirgin.blogspot.com/2012/04/cobra.html", "published": "2012-04-11T15:28:00.003-04:00", "updated": "2017-08-09T19:14:30.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Kon-Tiki restaurant", "year": 1962 }, "categories": [ "absinthe", "bitters (Angostura)", "lime juice", "orange juice", "passion fruit syrup", "rum" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Orange Juice", "1/2 oz Passion Fruit Syrup (BG Reynolds)", "1 oz Lemon Hart 151 Rum", "1 dash Angostura Bitters", "6 drop (1/8 tsp) Pernod", "4 oz Crushed Ice" ], "instructions": "Blend 5 seconds and pour into a tall glass. Top with crushed ice. Instead of using the blender, I shook with ice and strained into a glass filled with crushed ice. I then garnished with an orange slice and a cherry.", "body_text": "1/2 oz Lime Juice\n1/2 oz Orange Juice\n1/2 oz Passion Fruit Syrup (BG Reynolds)\n1 oz Lemon Hart 151 Rum\n1 dash Angostura Bitters\n6 drop (1/8 tsp) Pernod\n4 oz Crushed Ice\nBlend 5 seconds and pour into a tall glass. Top with crushed ice. Instead of using the blender, I shook with ice and strained into a glass filled with crushed ice. I then garnished with an orange slice and a cherry.\nTwo Sunday's ago, I delved into Beach Bum Berry's\nSippin' Safari\nto find that evening's libation. The Cobra, created at Chicago's Kon-Tiki restaurant in 1962, stood out for it would make good use of our bottle of Lemon Hart 151 without the recipe being containing too much alcohol overall like many seem to do. The flavorfulness of the overproof rum would stand out though, and the drink got its name for its strong, potent bite.\nThe rich Demerara rum aroma greeted the nose, and the rum's dark caramel flavor showed in the sip along with the citrus and passion fruit notes. The rum continued on into the swallow that ended with an absinthe finish that came across as anise and a bit minty.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWoV0gWn71U-5oSRQE2rdliYHqNrhjY_Y5f3CnY3w-wulHyvLrETzpDjoYI32A9AKbc456Exx8_LgNwt_kNSAIUcyKG-FUZkBTTI8YM2n5IsABLY2yIOTw59kbjdtC1LxjV2_r5x8t0o/s320/cobra161.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWoV0gWn71U-5oSRQE2rdliYHqNrhjY_Y5f3CnY3w-wulHyvLrETzpDjoYI32A9AKbc456Exx8_LgNwt_kNSAIUcyKG-FUZkBTTI8YM2n5IsABLY2yIOTw59kbjdtC1LxjV2_r5x8t0o/s800/cobra161.jpg", "comment_count": 0 }, { "title": "the gypsy", "url": "https://cocktailvirgin.blogspot.com/2012/04/gypsy.html", "published": "2012-04-11T16:01:00.003-04:00", "updated": "2017-08-09T19:12:54.864-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "toro" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Andy McNees", "source": "Toro", "year": null }, "categories": [ "#toro", "chartreuse (yellow)", "gin", "lime juice", "st. germain" ], "ingredients": [ "2 oz Plymouth Gin", "3/4 oz Yellow Chartreuse", "3/4 oz St. Germain", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.", "body_text": "2 oz Plymouth Gin\n3/4 oz Yellow Chartreuse\n3/4 oz St. Germain\n1 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge.\nOn Monday last week, Andrea and I stopped in for a drink at Toro after dining at Myers & Chang. After perusing the menu, I asked bartender Andy McNees for the Gypsy as the combination of Yellow Chartreuse, St. Germain, and citrus worked rather well in the Beehive's\nYellow Jacket\n. Andy lamented that they were out of the Death's Door Gin that they normally make the Gypsy with, and instead he substituted Plymouth.\nThe Gypsy's aroma was a combination of the lime juice and the Yellow Chartreuse's herbal notes. The lime juice countered the honeylike flavor from the Yellow Chartreuse on the sip, and the swallow presented the gin with St. Germain's floral and Yellow Chartreuse's savory elements. Overall, the drink was sweet but not cloyingly so, and the liqueurs helped to end the drink on a soft and pretty note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkk26-ME6bNqwworeGaeLnc6Eo_eObAT0qFMnmT6QH0nbeP8-pwXdbV3dOF1HsgpIbfCPyCPDOzlDDFlaGS_4CvT4K5-2-HzWoFG-Pmk2kzu8ssQibEyXpGOKCVMg8GF3htREtI2NDKE/s320/gypsy143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkk26-ME6bNqwworeGaeLnc6Eo_eObAT0qFMnmT6QH0nbeP8-pwXdbV3dOF1HsgpIbfCPyCPDOzlDDFlaGS_4CvT4K5-2-HzWoFG-Pmk2kzu8ssQibEyXpGOKCVMg8GF3htREtI2NDKE/s800/gypsy143.jpg", "comment_count": 0 }, { "title": "caricature cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/04/caricature-cocktail.html", "published": "2012-04-12T15:47:00.003-04:00", "updated": "2017-08-09T19:12:22.221-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Gary Regan", "source": "Bartender's Gin Compendium", "year": 2001 }, "categories": [ "campari", "cointreau", "gin", "grapefruit juice", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Sweet Vermouth (Cocchi Vermouth di Torino)", "3/4 oz Cointreau", "1/2 oz Campari", "1/2 oz Grapefruit Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist. Shake with ice and strain into a cocktail glass. Garnish with a flamed orange twist. From Dale Degroff's", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Sweet Vermouth (Cocchi Vermouth di Torino)\n3/4 oz Cointreau\n1/2 oz Campari\n1/2 oz Grapefruit Juice\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nTuesday last week, we started the evening off with Gary Regan's Caricature Cocktail that I found in his\nBartender's Gin Compendium\n; the drink is his tribute to artist Jill Degroff who has drawn caricatures of many famous bartenders in the industry. While the recipe reminded me of the\nJasmine\nand\nLucien Gaudin\ncocktails, Gary based the drink in 2001 after Dale Degroff's Old Flame which was quite fitting for a tribute to Dale's wife.\nOld Flame\n• 1 oz Bombay Dry Gin\n• 1/2 oz Martini & Rossi Sweet Vermouth\n• 1/2 oz Cointreau\n• 1/4 oz Campari\n• 1 1/2 oz Orange Juice\nShake with ice and strain into a cocktail glass. Garnish with a flamed orange twist. From Dale Degroff's\nThe Craft of the Cocktail\n.\nThe Caricature Cocktail initially offered an orange and juniper aroma that later gained blood orange-like notes from the Campari entering the picture as the drink warmed up. The vermouth's grape joined the citrus notes from the orange liqueur and grapefruit on the sip, and the swallow began with Campari softened by the Cointreau and finished with the gin botanicals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuai7WJBJ27P69rcg2xZsHayCwx3C7QXc4m3JovOR9rexz_VIsTqIL6g1_HSBybcgRfKBPLG6NfYoIPh6LtKJ-ZSUqAcGvZDaI57hToiW-OCaZ8HknTyQqfskXoYcRKsusP0JS7qVfhr0/s320/caricature162.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuai7WJBJ27P69rcg2xZsHayCwx3C7QXc4m3JovOR9rexz_VIsTqIL6g1_HSBybcgRfKBPLG6NfYoIPh6LtKJ-ZSUqAcGvZDaI57hToiW-OCaZ8HknTyQqfskXoYcRKsusP0JS7qVfhr0/s800/caricature162.jpg", "comment_count": 0 }, { "title": "toothful", "url": "https://cocktailvirgin.blogspot.com/2012/04/toothful.html", "published": "2012-04-12T16:24:00.003-04:00", "updated": "2017-09-22T11:48:02.548-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "V.A. Tooth", "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "*room temperature", "benedictine", "bitters (orange)", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 Dry Gin (1 oz Bluecoat)", "1/4 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)", "1/4 Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir without ice. Pour into a cocktail glass rinsed with Benedictine. Rolls Royce", "body_text": "1/2 Dry Gin (1 oz Bluecoat)\n1/4 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)\n1/4 Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Orange Bitters (Regan's)\nStir without ice. Pour into a cocktail glass rinsed with Benedictine.\nAfter the Caricature, I began flipping through the\nCafé Royal Cocktail Book\nand spotted a curious room temperature, non-diluted recipe called the Toothful. The drink was created by U.K. Bartender's Guild member V.A. Tooth, and it was rather reminiscent of the\nRolls Royce\nfrom the\nSavoy Cocktail Book\n.\nThe Toothful's aroma started with sweet vermouth notes; after a few sips, gin began to appear as the sides of the glass were exposed. The sip offered a sweet grape from the Italian vermouth, and there was enough sugar on the swallow to smooth over the gin's heat. The swallow also contained some added complexity from the Benedictine via minty and herbal notes and from the bitters' orange flavors that complemented the gin's botanicals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbj7lkGh29OwbG5ClMzfviabLQLH5jbSJ4WZO6MEi5smmSiF-BYl_qeuBziOW4MXej1NzIjuLcf7_YGuPlAHQLwveYorDGO0pHAUgZ5TTNhHv09_02QfZgN4kTbn5nYtv6ZodEtkdcGQ/s320/toothful164.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbj7lkGh29OwbG5ClMzfviabLQLH5jbSJ4WZO6MEi5smmSiF-BYl_qeuBziOW4MXej1NzIjuLcf7_YGuPlAHQLwveYorDGO0pHAUgZ5TTNhHv09_02QfZgN4kTbn5nYtv6ZodEtkdcGQ/s800/toothful164.jpg", "comment_count": 1 }, { "title": "johnny jump up", "url": "https://cocktailvirgin.blogspot.com/2012/04/johnny-jump-up.html", "published": "2012-04-12T16:55:00.004-04:00", "updated": "2017-08-09T19:10:57.451-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "calvados", "cointreau", "lemon juice", "lillet", "pastis" ], "ingredients": [ "3/4 oz Morin Selection Calvados", "3/4 oz Luxardo Triple Sec", "3/4 oz Cocchi Americano", "3/4 oz Lemon Juice", "1 dash Pastis" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Morin Selection Calvados\n3/4 oz Luxardo Triple Sec\n3/4 oz Cocchi Americano\n3/4 oz Lemon Juice\n1 dash Pastis\nShake with ice and strain into a cocktail glass.\nWednesday last week, Andrea and I went to Rendezvous for dinner. For my first cocktail, bartender Scott Holliday made me his tribute to spring named after the Johnny Jump Up flower. The plant is native to the Pyrenees which is not too far from where the Calvados in the drink was made; cultivars planted in American gardens eventually escaped and spread throughout much of the United States. Besides the seasonal flower aspect, the name was in part a tribute to Johnny Appleseed, the American Dionysus, who brought cider apple trees westward and in part a nod to the\nCorpse Reviver\nin which the drink was based.\nThe Johnny Jump Up greeted my nose with an apple and lemon aroma that later gained a hint of anise as the drink warmed up. Citrus notes from the lemon and Cocchi Americano filled the sip, and the swallow offered orange liqueur and apple flavors with a light anise note at the end. Overall, I think that the drink reminded me more of an apple\nHoop La\nthan a Corpse Reviver #2.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52U3KtxOJ7EIcQh_buwpyskEeMtg5YVynI5pMtOLZ_D5ZyKg4k9Dml4CbfNH60dN1YI-ak-7kItLs8P2T9CiQdLcpWOWv_5eR5QRz8Lgms1rVzrTM_k9VN96dTDd_-bt810sLDeqIZ-o/s320/johnnyjumpup165.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52U3KtxOJ7EIcQh_buwpyskEeMtg5YVynI5pMtOLZ_D5ZyKg4k9Dml4CbfNH60dN1YI-ak-7kItLs8P2T9CiQdLcpWOWv_5eR5QRz8Lgms1rVzrTM_k9VN96dTDd_-bt810sLDeqIZ-o/s800/johnnyjumpup165.jpg", "comment_count": 0 }, { "title": "white negroni", "url": "https://cocktailvirgin.blogspot.com/2012/04/white-negroni.html", "published": "2012-04-13T15:43:00.004-04:00", "updated": "2017-08-09T19:10:19.974-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Wayne Collins", "source": "PDT Cocktail Book", "year": 2002 }, "categories": [ "#rendezvous", "gin", "lillet", "suze" ], "ingredients": [ "2 oz Death's Door Gin", "1 oz Cocchi Americano", "1/2 oz Suze" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "2 oz Death's Door Gin\n1 oz Cocchi Americano\n1/2 oz Suze\nStir with ice and strain into a rocks glass. Garnish with a lemon twist.\nThe other drink Scott Holliday made for me at Rendezvous was a White Negroni using a bottle of Suze that he acquired through a French friend of his. Suze is a French wine-based bitter liqueur flavored with wild gentian root and other botanicals, and it substitutes here for the Campari in the regular Negroni. The\nPDT Cocktail Book\nprovides a history that the recipe was created by Wayne Collins in London cerca 2002; the recipe that the book presents was similar save for 3/4 oz of Suze instead of the 1/2 oz that Scott used. As I mentioned in the\nTwo Cups of Blood\npost, it is still unclear whether Suze will be entering our market anytime soon with so many exciting promises left unfulfilled over the past few years.\nThe White Negroni's lemon twist donated the initial bouquet before gentian and other vegetal aromas came to the forefront. The Cocchi Americano's citrus wine notes filled the sip, and the swallow offered Suze's pleasing bitterness that played well with the gin's botanicals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcP7yBMatogcCWfW6F8uS7ZJFnl76U13Ll_Vi5pAxOHOvvJtb-LSqJvIRxajvfTmvFbeKck7DLaCK91-4usO5nNGsxYsuh3zTUawXJd5pkGpa19JNbmE922R9wqPbbzCk-n37VIDayRo/s320/whitenegroni166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcP7yBMatogcCWfW6F8uS7ZJFnl76U13Ll_Vi5pAxOHOvvJtb-LSqJvIRxajvfTmvFbeKck7DLaCK91-4usO5nNGsxYsuh3zTUawXJd5pkGpa19JNbmE922R9wqPbbzCk-n37VIDayRo/s800/whitenegroni166.jpg", "comment_count": 0 }, { "title": "black friar", "url": "https://cocktailvirgin.blogspot.com/2012/04/black-friar.html", "published": "2012-04-13T16:15:00.003-04:00", "updated": "2017-08-09T19:09:48.489-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Plymouth Gin cocktail contest", "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "gin", "lemon juice", "lillet" ], "ingredients": [ "1 1/2 oz Plymouth Gyn", "1/2 oz Benedictine", "1/2 oz Cocchi Americano", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Plymouth Gyn\n1/2 oz Benedictine\n1/2 oz Cocchi Americano\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAbout a month ago, I submitted a recipe to a Plymouth Gin cocktail contest which was in honor of their new bottle design. The object was to use either their gin or sloe gin to celebrate the distillery's history. In researching the distillery, the building used to be where the Black Friars' monastery had been. Since the Black Friars were a Dominican order, I latched onto the idea of using Bénédictine, a liqueur made by another Dominican order in France. To that, I added lemon juice to counter to the liqueur's sweetness as was done in the\nFrisco Sour\nas well as Cocchi Americano and Angostura Bitters to round out the drink. Overall, the recipe's structure took the form of the Genever-based\nZeeland\n.\nThe Black Friar had an herbal and lemon oil aroma that led into a citrussy sip from the lemon juice and Cocchi Americano. Finally, the drink ended with a pleasant combination of the Benedictine's complexity, gin's botanicals, and lemon's tartness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jl1MWAWQNj8iUEeqHB-FwQuaNlmHCnrP6H0w10n7kh4wD8-z2iaAq5eGAT1qmhuOx2q9QZ-G-DVh1A8hTVIgDWjfVOTcMOv8AUKnhp7F9x77x8uK1-LWbyMry1IDoFFhn1T9EPC-5SA/s320/blackfriar121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jl1MWAWQNj8iUEeqHB-FwQuaNlmHCnrP6H0w10n7kh4wD8-z2iaAq5eGAT1qmhuOx2q9QZ-G-DVh1A8hTVIgDWjfVOTcMOv8AUKnhp7F9x77x8uK1-LWbyMry1IDoFFhn1T9EPC-5SA/s800/blackfriar121.jpg", "comment_count": 3 }, { "title": "banana dance", "url": "https://cocktailvirgin.blogspot.com/2012/04/banana-dance.html", "published": "2012-04-15T12:43:00.003-04:00", "updated": "2017-08-09T19:09:00.995-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "creme de banane", "egg", "port (ruby)", "rum" ], "ingredients": [ "3/4 oz Aged Rum (Plantation Barbados 5 Year)", "3/4 oz Port (Taylor Fladgate Ruby)", "1/2 oz Crème de Banana (Gifford's Banane du Brésil)", "1 Lemon Peel (around 2 square inches)", "1 Egg Yolk" ], "instructions": "Shake with ice and strain into a cocktail coupe glass. Garnish with freshly grated cinnamon.", "body_text": "3/4 oz Aged Rum (Plantation Barbados 5 Year)\n3/4 oz Port (Taylor Fladgate Ruby)\n1/2 oz Crème de Banana (Gifford's Banane du Brésil)\n1 Lemon Peel (around 2 square inches)\n1 Egg Yolk\nShake with ice and strain into a cocktail coupe glass. Garnish with freshly grated cinnamon.\nFor Mixoloseum's Thursday Drink Night two weeks ago, the theme was \"double entendre.\" In searching for an idea, I began perusing essays on the classic burlesque scene for the genre is ripe with double entendres in addition to strong helpings of parody and risqué sexuality. My search eventually took me to some of the performances of Josephine Baker, and I instantly recalled the delicious\ndessert cocktail\nnamed after her from the 1935 Cuban\nLa Florida Cocktail Book\n. The performance that caught my eye was her infamous \"banana dance\" (\nvideo\n) that she first performed in the mid-1920s, and with a swapping of crème de banana for the original's apricot liqueur, the idea was set into motion. I also changed the spirit from Cognac to rum and removed the additional sugar in the recipe.\nThe drink offered up a cinnamon and banana aroma that led into a creamy, fruity sip that contained the port's grape and lemon peel's brightness. The port continued on into the beginning of the swallow along with the aged rum, and the swallow ended with banana and spice notes from the cinnamon garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmFPmMToWCxbfL1RfMiogBoaO2nbmdWLzJYBZ6hUpSRDTGR33sMumARcO9X9SiIP1dMZkx9wfLsGJql_fONvZh-M1nGa2KWcOTAe1k65evVJPYwWBWjWnNXjfsmUIc8UH6-rizz4LjNo/s320/josephine-baker_banana-skirt_2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaq1a1x2mKNaG20RTShqgn8bCHLGDWUv1VEdir3VHC8s_z7xt6FfrUAH2gjTsV2t9GAWWNC_dql1Vo_D4XwuiQNa4-l1Up3aquQKXVaGOLaxmothZOn2Wwgc-lLyUxHvnL5-GhaMP5BQ/s320/bananadance167.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmFPmMToWCxbfL1RfMiogBoaO2nbmdWLzJYBZ6hUpSRDTGR33sMumARcO9X9SiIP1dMZkx9wfLsGJql_fONvZh-M1nGa2KWcOTAe1k65evVJPYwWBWjWnNXjfsmUIc8UH6-rizz4LjNo/s800/josephine-baker_banana-skirt_2.jpg", "comment_count": 0 }, { "title": "tar pit", "url": "https://cocktailvirgin.blogspot.com/2012/04/tar-pit.html", "published": "2012-04-16T14:53:00.003-04:00", "updated": "2017-08-09T19:07:25.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Shawn Soole", "source": "Clive's Classic Lounge", "year": null }, "categories": [ "falernum", "fernet-branca", "lime juice", "orgeat", "rum" ], "ingredients": [ "2 part Zacapa 23 (3/4 oz)", "2 part Fernet Branca (3/4 oz)", "2 part Myer's Dark Rum (3/4 oz Gosling's Black Seal)", "2 part Lime Juice (3/4 oz)", "1 part Falernum (3/8 oz Velvet)", "1 part Orgeat (3/8 oz BG Reynolds)" ], "instructions": "Shake with ice and strain into a cocktail glass. A top 10 Tiki bars", "body_text": "2 part Zacapa 23 (3/4 oz)\n2 part Fernet Branca (3/4 oz)\n2 part Myer's Dark Rum (3/4 oz Gosling's Black Seal)\n2 part Lime Juice (3/4 oz)\n1 part Falernum (3/8 oz Velvet)\n1 part Orgeat (3/8 oz BG Reynolds)\nShake with ice and strain into a cocktail glass. A\npicture\nI later found on the web shows it being served in a mason jar filled with ice and garnished with mint sprigs, a lime wedge, and a straw.\nTwo Fridays ago, I was browsing the recipe book from Diageo's Cocktails from Around the World Happy Hour at Tales of the Cocktail last year. One appealing recipe that I did not try at the event was the Tar Pit from Clive's Classic Lounge in Victoria, British Columbia. While I missed the chance to have bartender Shawn Soole make me one, I was finally able to experience the drink described as \"an Antiki (Anti-Tiki) cocktail showing that Tiki drinks can take many forms.\" I found the drink's subtitle to be a little odd especially considering that\nImbibe Magazine\nfound Clive's to be one of the\ntop 10 Tiki bars\n. I am not sure what rums Clive's regularly uses for the Tar Pit; here, they opted for two dark rums from the Diageo portfolio to appease the sponsor.\nWith dark rums, lime juice, and Fernet Branca, the recipe for the Tar Pit reminded me of the\nDirt'n'Diesel\n. Like that drink, the aroma began with the Fernet Branca and aged rum notes. On the sip, the lime juice countered the caramel notes of the dark rums. The rums continued on into the swallow along with the Fernet Branca botanicals interacting with the tart lime; moreover, the orgeat syrup acted with the rum to smooth out the flavors on the swallow. Strangely, the drink smelled more intensely of Fernet Branca than it tasted. Indeed, Andrea commented that \"It's a nice Fernet drink -- the Fernet is not being a surly prick\"; the surly prick part was a reference to a comment Paul Clarke made about the liqueur in a post on the\nAppetizer à l’Italienne\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRz_NG-olKXm-9-QiL4mEWEj0FN4pJxhmnSCZcaPhQ1qrMh3cW29qyloXJdE4G3qjw0CobV8baozHMEFJvFzes2F1_gsiafDx72H0cIwwaRDbT_O2NQVtShVS_vKO9AxHqn4W1MTMz_0/s320/tarpit168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRz_NG-olKXm-9-QiL4mEWEj0FN4pJxhmnSCZcaPhQ1qrMh3cW29qyloXJdE4G3qjw0CobV8baozHMEFJvFzes2F1_gsiafDx72H0cIwwaRDbT_O2NQVtShVS_vKO9AxHqn4W1MTMz_0/s800/tarpit168.jpg", "comment_count": 0 }, { "title": "el molino", "url": "https://cocktailvirgin.blogspot.com/2012/04/el-molino.html", "published": "2012-04-16T16:00:00.003-04:00", "updated": "2017-08-09T19:06:29.185-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "PDT Cocktail Book", "year": null }, "categories": [ "creme de cacao", "mezcal", "pimento dram", "sherry" ], "ingredients": [ "1 1/2 oz Sombra Mezcal", "3/4 oz Lustau Palo Cortado Sherry (3/8 oz Lustau Dry Oloroso, 3/8 oz Lustau Dry Amontillado)", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Marie Brizard Crème de Cacao" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Sombra Mezcal\n3/4 oz Lustau Palo Cortado Sherry (3/8 oz Lustau Dry Oloroso, 3/8 oz Lustau Dry Amontillado)\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Marie Brizard Crème de Cacao\nStir with ice and strain into a coupe glass.\nTwo Saturdays ago, we started the evening with a drink from the\nPDT Cocktail Book\ncalled the El Molino. The name translates into \"the mill\" used for grinding fresh roasted cocoa beans into chocolate; while I have not seen chocolate production in Mexico, I have taken a tour of Somerville's own\nTaza Chocolate\nfactory which utilizes a traditional stone molino (photos in the link). With the mezcal and bean grinding imagery, the El Molino reminded me of Misty Kalkofen's homage to coffee bean processing in Mexico, the\nBeneficio de Café\n.\nThe El Molino greeted the senses with the mezcal's smoke and agave notes along with a hint of the liqueur's chocolate. The sip offered a light grape from the sherries, and the sherry continued on in the swallow as a nuttiness along with the mezcal and cacao notes. As the drink warmed up, the swallow became spicier with the pimento dram flavors becoming more prominent.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDly85Zv17IIoy8lPNOomSJdLS7oVrs7ipo8C8zUHzRiQ3YcHJWzg4KydVURAQ7eGnYqg5EqscRuLjcvPQNfK3HlyMn_7qQnVIP1lsKneR_YsHv2LhjBE8xtBo9HmumpQ165oCY0Bmz8/s320/bournemouth170.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDly85Zv17IIoy8lPNOomSJdLS7oVrs7ipo8C8zUHzRiQ3YcHJWzg4KydVURAQ7eGnYqg5EqscRuLjcvPQNfK3HlyMn_7qQnVIP1lsKneR_YsHv2LhjBE8xtBo9HmumpQ165oCY0Bmz8/s800/bournemouth170.jpg", "comment_count": 1 }, { "title": "bournemouth limited", "url": "https://cocktailvirgin.blogspot.com/2012/04/bournemouth-limited.html", "published": "2012-04-17T15:17:00.003-04:00", "updated": "2017-08-09T19:06:38.080-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "R. Sleight", "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "drambuie", "lillet", "scotch" ], "ingredients": [ "1/2 Lillet (1 1/2 oz Cocchi Americano)", "1/4 Vat 69 Whisky (5/8 oz Famous Grouse + 1/8 oz Caol Ila 10 Year Scotch)", "1/4 Drambuie (3/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist and a cherry (Luxardo Maraschino).", "body_text": "1/2 Lillet (1 1/2 oz Cocchi Americano)\n1/4 Vat 69 Whisky (5/8 oz Famous Grouse + 1/8 oz Caol Ila 10 Year Scotch)\n1/4 Drambuie (3/4 oz)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist and a cherry (Luxardo Maraschino).\nThe other drink we had that Saturday night was the Bournemouth Limited from the\nCafé Royal Cocktail Book\n. The drink, created by UK Bartenders Guild member R. Sleight, honors the soccer team founded in 1899 that later merged with the Boscombe Athletic Football Club to become the modern day AFC Bournemouth Limited team. I was drawn to the recipe for it appeared like an aperitif version of the Rusty Nail, and the half Lillet, quarter spirit, quarter liqueur structure reminded me of the\nMetexa\nfrom the same cocktail book.\nThe Bournemouth Limited presented a lemon oil, floral, and smokey aroma. The sip showcased honey, citrussy wine, and malt notes that led into a Scotch swallow. Andrea's description of \"rather lovely and delicate\" was rather spot on.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JYUuEamtJf6jfYQDvmxoFriCeiimgLeRMs2yKrHia-fOSE_uTutnWXhecJO2fQgLMBov6iKf-nUXPMtSpILdYO7zbRp6YBiPykWpogyqguxA7Vuseq0zzup1mL7kTIHmmGC5L5JBVxM/s320/elmolino169.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JYUuEamtJf6jfYQDvmxoFriCeiimgLeRMs2yKrHia-fOSE_uTutnWXhecJO2fQgLMBov6iKf-nUXPMtSpILdYO7zbRp6YBiPykWpogyqguxA7Vuseq0zzup1mL7kTIHmmGC5L5JBVxM/s800/elmolino169.jpg", "comment_count": 0 }, { "title": "sureau fizz", "url": "https://cocktailvirgin.blogspot.com/2012/04/sureau-fizz.html", "published": "2012-04-17T15:39:00.003-04:00", "updated": "2017-08-09T19:01:31.430-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ben Sandrof", "source": "St. Germain Can-Can Classic", "year": 2008 }, "categories": [ "#backbar-journeyman", "cream", "egg white", "gin", "lemon juice", "lime juice", "simple syrup", "soda", "st. germain" ], "ingredients": [ "2 oz Beefeater Gin", "1 oz St. Germain Liqueur", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1 1/2 oz Heavy Cream", "1 Egg White", "1 drop Orange Blossom Water" ], "instructions": "Shake once without ice and once with. Strain into a Highball glass containing 2 oz of soda water. Twist an orange peel over the top and discard, and garnish the froth with 3-4 additional drops of orange blossom water. Add a spoon straw.", "body_text": "2 oz Beefeater Gin\n1 oz St. Germain Liqueur\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1 1/2 oz Heavy Cream\n1 Egg White\n1 drop Orange Blossom Water\nShake once without ice and once with. Strain into a Highball glass containing 2 oz of soda water. Twist an orange peel over the top and discard, and garnish the froth with 3-4 additional drops of orange blossom water. Add a spoon straw.\nTwo Mondays ago, I heard that Ben Sandrof was doing a guest bartender spot at Backbar which seemed like a good excuse to stop by. Since leaving the full time bartender role, Ben was working for M.S. Walker before picking up the Cooper Spirits product line which includes St. Germain and Crème Yvette. The third addition to the line is a Rock and Rye called Slow and Low. Rock and Rye is a liqueur style of rye whiskey sweetened by rock candy and sometimes flavored by botanicals; often it weighs in at 50-60 proof. Slow and Low does not mess around at a mighty 98 proof though; its base is a 6 year old rye whiskey flavored with lemon, grapefruit, and orange peel, rock candy, honey, and horehound. Essentially, the product is an ice cube and a citrus twist away from an Old Fashioned. Ben had no information on when the product would officially be released, but hopefully it will not suffer the same delays as Crème Yvette did.\nFor a start, Ben suggested a drink that won him the\nSt. Germain Can-Can Classic\nback in 2008. While I had tried his fellow competitor Misty Kalkofen's\nSummer of Sureau\n, his elderflower take on the classic\nRamos Gin Fizz\nhad eluded me. The Sureau Fizz offered an elegant orange aroma from the twist and blossom water garnish. Next, the crisp, carbonated sip contained the citrus flavors from the juice and a pear fruit note from the St. Germain. Finally, the swallow began with a cream and egg white-smoothed gin flavor that ended with a floral aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FAGdwt4N-bey52sZEhUUeJ0gbX3JExJwqkgIS051teqyBWyV2dRszkgcTHMbbqVGsBXum8gCnZdpoiaq6sHCh-oA3QrfswFIXmqnkQB6nTkW3zpHpv9Vjcqg8xCWtI0geOHCiAA5Qgg/s320/slowandlow.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoEisNpdGW2NVp3Af7wTbsW0kKmhKNfM58f74mcrAMRoHnniJOD8Yt-1tHJ3HqOWvgr6WkWOS_pCbecO8xBHww21ZG74-wcXE-qMMj0Gr5NUGY9naw1z_Un0vWEc6DI8LBvKrlEKevlE/s320/sureaufizz171.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FAGdwt4N-bey52sZEhUUeJ0gbX3JExJwqkgIS051teqyBWyV2dRszkgcTHMbbqVGsBXum8gCnZdpoiaq6sHCh-oA3QrfswFIXmqnkQB6nTkW3zpHpv9Vjcqg8xCWtI0geOHCiAA5Qgg/s800/slowandlow.jpg", "comment_count": 0 }, { "title": "back word", "url": "https://cocktailvirgin.blogspot.com/2012/04/back-word.html", "published": "2012-04-18T15:35:00.003-04:00", "updated": "2017-08-09T19:00:10.481-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joseph Cammarata and Sam Treadway", "source": null, "year": null }, "categories": [ "#backbar-journeyman", "bitters (other)", "chartreuse (yellow)", "gin", "lillet", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Oxley Gin", "3/4 oz Yellow Chartreuse", "1/2 oz Lillet Blanc", "1/4 oz Luxardo Maraschino Cherry Syrup", "1 dash Berg & Hauck's Lemon Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon peel boat impaled by a short sprig of rosemary.", "body_text": "1 1/2 oz Oxley Gin\n3/4 oz Yellow Chartreuse\n1/2 oz Lillet Blanc\n1/4 oz Luxardo Maraschino Cherry Syrup\n1 dash Berg & Hauck's Lemon Bitters\nStir with ice and strain into a coupe glass. Garnish with a lemon peel boat impaled by a short sprig of rosemary.\nAfter Ben Sandrof's Sureau Fizz, bartender Joseph Cammarata pointed out a new menu item, the Back Word that he and bar manager Sam Treadway had created. The Last Word variation, subtitled \"a reversal of the Last Word,\" used yellow instead of green Chartreuse and Lillet and lemon bitters instead of lime juice. Moreover, in place of Maraschino liqueur, they opted for the syrup from Luxardo Maraschino cherry jars as Hawthorne had done with their\nFino Swizzle\n. I was definitely intrigued so I gave Joe the thumbs up.\nThe rosemary in the garnish contributed greatly to the Back Word's bouquet especially since its placement during the sip was often right under the nose. The sip was full of cherry and citrussy notes, and the swallow offered up gin and savory herbal flavors from the Yellow Chartreuse and ended rather cleanly. With the rosemary, gin, Chartreuse, and citrus notes, the Back Word conjured pleasant memories of Jamie Boudreau's\nRubicon\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDTfStj5yj0iIj9IDHcusV8ALkjKPPvaiEzY80cN2u6nup0fMR7mgDb8SqX8q49rQXE_9ArC_00GJmriobkk6dIbiKZ5qbep5MWWTCoSXiuv-jrRpHglu31EmKDwR2dQdFaLq5JryzVQ/s320/backword173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDTfStj5yj0iIj9IDHcusV8ALkjKPPvaiEzY80cN2u6nup0fMR7mgDb8SqX8q49rQXE_9ArC_00GJmriobkk6dIbiKZ5qbep5MWWTCoSXiuv-jrRpHglu31EmKDwR2dQdFaLq5JryzVQ/s800/backword173.jpg", "comment_count": 0 }, { "title": "[yellow hook]", "url": "https://cocktailvirgin.blogspot.com/2012/04/yellow-hook.html", "published": "2012-04-18T16:08:00.004-04:00", "updated": "2017-08-09T18:58:58.814-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#deep ellum", "amer picon", "bitters (aromatic)", "bitters (Peychaud's)", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac 6 Year Rye", "1/2 oz Cinzano Sweet Vermouth", "1/2 oz House Amer Picon Replica", "1 barspoon Maraschino Liqueur (1/8 oz)", "1 dash House Aromatic Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "2 oz Sazerac 6 Year Rye\n1/2 oz Cinzano Sweet Vermouth\n1/2 oz House Amer Picon Replica\n1 barspoon Maraschino Liqueur (1/8 oz)\n1 dash House Aromatic Bitters\n1 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nOn Monday night last week, Andrea and I visited Deep Ellum for dinner. For a drink, bartender Max Toste wanted to tinker with the classic\nBrooklyn\n. With a change from dry to sweet vermouth, an alteration of proportions, and the addition of bitters, the recipe reminded me of the Liberal Cocktail. For a name, I took the leftist aspect of the word \"liberal\" and picked the far left part of Brooklyn called Yellow Hook since it was similar to the\nRed Hook\nnamed after a different section of Brooklyn.\nThe cocktail began with an orange oil aroma with a darker fruit note from the Picon or sweet vermouth. The liqueur's orange peel notes filled the sip along with grape and malt flavors, and the swallow began with rye and bitters notes and ended with the Maraschino Liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtnXXuGJv_lOAej2J4akwYWxpMALETFNPCwPf9uKNKp8K2bf7-4QK48F8lj157zgmJkCrnf3oq3PfCY_0qXkfLK3mQvaCYWpIWzXjCrazBqonLnjJatffn0k0x_lI0DG8WOyxzwUzPug/s320/yellowhook174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtnXXuGJv_lOAej2J4akwYWxpMALETFNPCwPf9uKNKp8K2bf7-4QK48F8lj157zgmJkCrnf3oq3PfCY_0qXkfLK3mQvaCYWpIWzXjCrazBqonLnjJatffn0k0x_lI0DG8WOyxzwUzPug/s800/yellowhook174.jpg", "comment_count": 0 }, { "title": "sloe 75", "url": "https://cocktailvirgin.blogspot.com/2012/04/sloe-75.html", "published": "2012-04-18T16:37:00.003-04:00", "updated": "2017-08-09T18:58:04.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Jennifer Salucci", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "aperol", "bitters (orange)", "champagne", "gin", "lime juice", "simple syrup", "sloe gin" ], "ingredients": [ "1 oz Gin", "3/4 oz Bitter Truth Sloe Gin", "1/2 oz Aperol", "1/2 oz Lime Juice", "1/4 oz Simple Syrup", "2 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a wine glass. Top with 2 oz of prosecco wine. Garnish with a wide lime twist.", "body_text": "1 oz Gin\n3/4 oz Bitter Truth Sloe Gin\n1/2 oz Aperol\n1/2 oz Lime Juice\n1/4 oz Simple Syrup\n2 dash Orange Bitters\nShake with ice and strain into a wine glass. Top with 2 oz of prosecco wine. Garnish with a wide lime twist.\nAnother drink that Max Toste made us was fellow Deep Ellum bartender Jennifer Salucci's Sloe 75. As a variation on the\nFrench 75\n, the addition of sloe gin and Aperol and the change of lemon for lime juice significantly shifted the flavor spectrum. Here, the oils for the lime twist prepared the senses for the citrus in the sip which was joined by berry and sparkling wine notes. The drink concluded with gin and lime notes on the swallow. Indeed, it was curious how the drink was high in acids, but it came across as being bright without seeming tart.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "one for jimmy", "url": "https://cocktailvirgin.blogspot.com/2012/04/one-for-jimmy.html", "published": "2012-04-19T14:13:00.003-04:00", "updated": "2017-08-09T18:57:45.012-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne", "no. 9 park" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#hawthorne", "#no. 9 park", "ginger beer", "lime juice", "maraschino", "scotch", "sherry" ], "ingredients": [ "1 3/4 oz Amontillado Sherry", "1/4 oz Laphroaig Scotch", "1/4 oz Maraschino Liqueur", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Highball filled with fresh ice cubes. Top with ginger beer, garnish with a lime twist, and add a straw.", "body_text": "1 3/4 oz Amontillado Sherry\n1/4 oz Laphroaig Scotch\n1/4 oz Maraschino Liqueur\n1/2 oz Lime Juice\nShake with ice and strain into a Highball filled with fresh ice cubes. Top with ginger beer, garnish with a lime twist, and add a straw.\nTwo Tuesdays ago was a charity event held at the Hawthorne to benefit a\nlocal autism center\n; the night was part of a\nseries\norganized by Seattle's Ted Munat and based on the J.D. Salinger\nNine Stories\ncollection. For the theme, nine bartenders from seven bars across town donated their time and efforts by contributing a recipe based on one of the stories and serving it that night. I had already had a sneak preview of Ted Gallagher's\nEverybody is a Nun\nbased off the \"De Daumier-Smith's Blue Period,\" and I was able to capture a few of the other recipes offered that night.\nAnother impressive drink was from Tyler Wang of No. 9 Park who created the One for Jimmy after the \"Uncle Wiggly Goes to Connecticut\" story. Tyler had described his recipe to local organizer\nMisty Kalkofen\nas, \"The name refers both to the invisible character in the story and Jimmy Lee, the first child I cared for when I worked as an after school aide for an elementary school. In the story Jimmy meets an ill-fated though imaginary death. I believe the death of this invisible and imaginary character parallels the failure of the two main women's dreams to come true. I imagine Jimmy represents the possibilities we can all fulfill if only we realize them. The women drank Scotch highballs throughout the story so I based my cocktail off of a\nMamie Taylor\n. I wanted my drink to be one that COULD realistically be imbibed all day long, so I based it with sherry and only hint at the Scotch with the powerful smokiness of Laphroaig.\"\nThe One for Jimmy offered up a fresh lime oil aroma that later gained ginger notes and preceded the carbonated lime and grape sip. Next, the swallow started with the sherry's nuttiness blending into the Scotch's smokiness on the first sip, and on later sips the ginger began to take dominance here. Moreover, the Maraschino liqueur notes were lurking in the ginger-spiced finish to complement the fruity and nutty elements in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJHSjFiZmvNrFbH92wHfzoG8Hdx_Qg41YHKEGurwSV9gOe1CjGfE-3uSv6Q8TIH9HNOHJvWrEeZaCmi8ZUqV9TcyXo7f9rtJHcbN0mLWzI5TM5n-A_AhFHjaAzRdiHoCaG_YupNkxEAw/s320/unclewiggly176.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJHSjFiZmvNrFbH92wHfzoG8Hdx_Qg41YHKEGurwSV9gOe1CjGfE-3uSv6Q8TIH9HNOHJvWrEeZaCmi8ZUqV9TcyXo7f9rtJHcbN0mLWzI5TM5n-A_AhFHjaAzRdiHoCaG_YupNkxEAw/s800/unclewiggly176.jpg", "comment_count": 0 }, { "title": "comanche club", "url": "https://cocktailvirgin.blogspot.com/2012/04/comanche-club.html", "published": "2012-04-19T15:09:00.003-04:00", "updated": "2017-08-09T18:56:52.155-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne", "no. 9 park" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#hawthorne", "#no. 9 park", "campari", "chartreuse (green)", "gin", "lime juice", "maraschino", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "One of the most curious drinks served at the\nLe Mixeur Sharky Nine Stories\ncharity event held at the Hawthorne was No. 9 Park's Ted Kilpatrick's Comanche Club. The Comanche Club was the name of a Boy Scout-like troop in J.D. Salinger's \"The Laughing Man\" story. Ted honed in on Salinger's literary technique of the story within a story and replayed it via a drink within a drink. The Comanche Club was subtitled in the event program as \"4 Parts Negroni, 3 Parts Last Word\"; guests that night puzzled over the meaning of how a three part Negroni could be four and the four part Last Word could be three? In fact, I was still confused until I asked Ted for the recipe. He explained that it was four volumes of Negroni (2 oz) and 3 volumes of Last Word (1 1/2 oz). In recipe format, it would be:\nComanche Club\n• 1 1/24 Gin\n• 2/3 oz Sweet Vermouth\n• 2/3 oz Campari\n• 3/8 oz Green Chartreuse\n• 3/8 oz Maraschino Liqueur\n• 3/8 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nThe recipe's unattractive appearance but flavorful strengths mirrored the attributes of the Comanche Club's leader who told the story within the story of the Laughing Man character. Moreover, the nontraditional drink concept mirrored the story's abstract structure.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbl4g5uuIUZqxEEQNSDNMHd0YlOmJJDA6QKj84v6NLfz5q03j4gmrAxA5guBl3iwZA_O059s1BHcnYzrOFzqmlQCgSKR7CkGdOKjNqaCvm7uwX2PAlM8ujGOQfWIOoq7BewT3p5JrRTs8/s320/laughingman178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbl4g5uuIUZqxEEQNSDNMHd0YlOmJJDA6QKj84v6NLfz5q03j4gmrAxA5guBl3iwZA_O059s1BHcnYzrOFzqmlQCgSKR7CkGdOKjNqaCvm7uwX2PAlM8ujGOQfWIOoq7BewT3p5JrRTs8/s800/laughingman178.jpg", "comment_count": 1 }, { "title": "down at the dinghy", "url": "https://cocktailvirgin.blogspot.com/2012/04/down-at-dinghy.html", "published": "2012-04-20T15:58:00.000-04:00", "updated": "2017-08-09T18:56:02.110-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "chez henri", "hawthorne" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Rob Kraemer", "source": "Le Mixeur Sharky Nine Stories", "year": null }, "categories": [ "#chez henri", "#hawthorne", "chartreuse (yellow)", "lemon juice", "simple syrup (other)", "whiskey" ], "ingredients": [ "2 oz Bushmills Irish Whiskey", "1/2 oz Yellow Chartreuse", "1/2 oz Cucumber Syrup (1:1)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a flute (or cocktail) glass.", "body_text": "2 oz Bushmills Irish Whiskey\n1/2 oz Yellow Chartreuse\n1/2 oz Cucumber Syrup (1:1)\n1/2 oz Lemon Juice\nShake with ice and strain into a flute (or cocktail) glass.\nOne of the surprise winners of the\nLe Mixeur Sharky Nine Stories\nevent for me was bartender Rob Kraemer's Down at the Dinghy. The drink was named after the J.D. Salinger story where a boy overhears two house servants talking about the family, and he hurries to the pier where he tries to run away in a boat. With Chartreuse and cucumber juice, the drink reminded me of LUPEC's\nIrma la Douce\n, and with whiskey and a vegetable juice syrup, it shared some similarities to Rob's\nLamplighter\nat Chez Henri.\nThe Down at the Dinghy began with a soft Irish whiskey and cucumber aroma that was complemented by savory herbal notes from the Yellow Chartreuse. A malty cucumber-flavored sip had some crisp citrus notes from the lemon juice, and this led into a savory Yellow Chartreuse swallow that displayed the drink's sweetness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TqrYw0RUZEsozGKi60N5nVu6p20OqyUTs771VuVuaIA29Tgq9xXZiJRlWfxi0WHpuznObFXAn8kqCdFFmdrjcez4QiHmO_NXn7QDq9K_KsD7T-h_rQ28HToRkH1cAuHgBtF7Nr4eHp0/s320/downdinghy179.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TqrYw0RUZEsozGKi60N5nVu6p20OqyUTs771VuVuaIA29Tgq9xXZiJRlWfxi0WHpuznObFXAn8kqCdFFmdrjcez4QiHmO_NXn7QDq9K_KsD7T-h_rQ28HToRkH1cAuHgBtF7Nr4eHp0/s800/downdinghy179.jpg", "comment_count": 0 }, { "title": "strange bedfellows", "url": "https://cocktailvirgin.blogspot.com/2012/04/strange-bedfellows.html", "published": "2012-04-20T16:30:00.000-04:00", "updated": "2017-08-09T18:55:17.632-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston", "hawthorne" ], "serving_style": null, "glassware": "highball", "technique": "stir", "attribution": { "creator": "Sean Frederick", "source": "Citizen", "year": null }, "categories": [ "#citizen boston", "#hawthorne", "aperol", "maraschino", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Glenlivet 12 Year Scotch", "3/4 oz Cocchi Vermouth di Torino", "1/2 oz Aperol", "1 barspoon Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a short Highball (or rocks) glass rinsed with spritzes of Caol Ila Scotch and containing coffee ice cubes. Twist an orange peel over the top.", "body_text": "2 oz Glenlivet 12 Year Scotch\n3/4 oz Cocchi Vermouth di Torino\n1/2 oz Aperol\n1 barspoon Maraschino Liqueur\nStir with ice and strain into a short Highball (or rocks) glass rinsed with spritzes of Caol Ila Scotch and containing coffee ice cubes. Twist an orange peel over the top.\nThe most dynamic drink of the charity J.D. Salinger-themed\nevent\nwas the Citizen's Sean Frederick's Strange Bedfellows based on the \"Pretty Mouth and Green My Eyes\" story. Local organizer\nMisty Kalkofen\ncollected a summary of the drink from Sean that read, \"Smoke hangs heavy over this drink, inspired by a sordid tale of adultery, power, and guilt. The cocktail evolves with the story - which closes with a triangle of characters fixed in the same physical location as we first saw them, yet an entirely upended dynamic. What begins as vibrant and forward ends as bitter and weakened. The final sips should taste like regret: coffee and cigarettes, the official flavors of self-reckoning.\" The last time I had a drink with melting coffee ice cubes was Vandaag's\nDutch Flip\n, and I was quite eager to give Sean's Strange Bedfellows a try.\nThe drink began with an earthy coffee and smoky Scotch aroma. The sip contained grape and light fruit notes from the Aperol, and the swallow showcased the Scotch along with coffee and Maraschino flavors. As the coffee ice cubes melted, its bitter notes helped to dry out the drink considerably.  Indeed, I was pretty impressed at how the smokey whisky in the Strange Bedfellows lost out to the coffee's dark roast over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPj0kHu5DvrOIkfX_4Swtar8LTX8ABv2M4bdGKfLKYiZG0rL4CSqzBE45KBPQpiwnAuLTLcSrBUGu6OqUKNpXkmK_dmNtDQ9p_iVoO9N2m0UnrN-PTJiS82bWINrtCh6h2jrwU1ASIjsc/s320/prettymouth181.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPj0kHu5DvrOIkfX_4Swtar8LTX8ABv2M4bdGKfLKYiZG0rL4CSqzBE45KBPQpiwnAuLTLcSrBUGu6OqUKNpXkmK_dmNtDQ9p_iVoO9N2m0UnrN-PTJiS82bWINrtCh6h2jrwU1ASIjsc/s800/prettymouth181.jpg", "comment_count": 1 }, { "title": "webster cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/04/webster-cocktail.html", "published": "2012-04-23T16:18:00.000-04:00", "updated": "2017-08-09T18:43:39.748-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "S.S. Mauretania", "year": null }, "categories": [ "apricot liqueur", "gin", "lime juice", "vermouth (dry)" ], "ingredients": [ "1 oz Dry Gin (North Shore Distillers No. 11)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Dry Gin (North Shore Distillers No. 11)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I was delving into our 1947 edition of Trader Vic's\nBartender's Guide\nand spotted the Webster Cocktail. One of the earliest appearances of this recipe in the drink literature is in the\nSavoy Cocktail Book\nwhere it explains that it was \"a favourite cocktail at the bar of the S.S. Mauretania.\" When the Mauretania was launched in 1906, it was one of the fastest ocean liners and captured the Blue Riband for the quickest transatlantic passage in 1907. The Mauretania snatched that honor from her sister ship, the Lusitania, which was also launched in 1906. The\nLusitania\nwas honored with a drink named after it before it reached its untimely demise at the hands of German U-Boats in 1915. The Mauretania was luckier and avoided U-Boats during World War I and served at first as a troop carrier followed by its role as a hospital ship.\nThe Webster presented an apricot aroma along with floral notes from the North Shore Distillers gin and perhaps the dry vermouth. Next, the sip was a combination of the tart lime and a clean wine note from the Noilly Prat, and the swallow was apricot and rather gin forward and ended with the gin's violet note. Overall, the drink reminded me of the\nBoomer\nwhich used lemon juice and Peychaud's Bitters instead of lime juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPPobPj1pWIHEmSRY9_QcLpneKQ3CEGQ37CbU08e8yiPi34x0F2ijdorPwMAYrYwkGOv-wJByLXlua0goAGFzNpWOwSa9labPxjccYmZasAGx9NN8aDJkV28w7o44WRrGwjcO7yArncA/s320/mauretania-lusitania.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKmIlagmtKBP6IWpR1NlTjNMxx4iM_A0lLFB_SMv1qO01RIxc8fFUBFrem5p9M2ZVZt0xGLr7zKKDGPrwqnrlGK735GMTPku_r5_wakbnqFcxmEWYAZpiHup6IzIDidKV7-fRs0BfAfk/s320/webster183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPPobPj1pWIHEmSRY9_QcLpneKQ3CEGQ37CbU08e8yiPi34x0F2ijdorPwMAYrYwkGOv-wJByLXlua0goAGFzNpWOwSa9labPxjccYmZasAGx9NN8aDJkV28w7o44WRrGwjcO7yArncA/s800/mauretania-lusitania.jpg", "comment_count": 0 }, { "title": "l'aiglon of chicago", "url": "https://cocktailvirgin.blogspot.com/2012/04/laiglon-of-chicago.html", "published": "2012-04-23T16:41:00.001-04:00", "updated": "2025-03-19T09:56:55.429-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "L'Aiglon Restaurant", "year": null }, "categories": [ "absinthe", "cognac", "curacao", "lime juice" ], "ingredients": [ "1 jigger Cognac (1 1/2 oz Courvoisier VS)", "1/2 jigger Curaçao (3/4 oz Senior Curaçao)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 jigger Cognac (1 1/2 oz Courvoisier VS)\n1/2 jigger Curaçao (3/4 oz Senior Curaçao)\nJuice 1/2 Lime (1/2 oz)\n1 dash Pernod (1/8 oz Pernod Absinthe)\nShake with ice and strain into a cocktail glass.\nTwo Fridays ago, we began the evening with a drink served at the L'Aiglon Restaurant in Chicago that appeared in Ted Saucier's\nBottoms Up\n. L'Aiglon opened in 1926 and reigned as one of Chicago's finest restaurants; it served French cuisine out of its space located in a historic mansion until it closed in 1962. The drink began with an orange and absinthe aroma that led into a candied citrus sip from the lime and orange liqueur. The swallow then offered the Cognac flavor that ended with anise and tart lime notes. Overall, the lime juice and absinthe took the drink in a different direction from the classic Sidecar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kNxwI2sfEPAUplwEXSPZiGmwjo_7mms855WW28h1V3BOYKyU3TXRsXmAFKyWyT5wUGKobp0Q1sm2nSWU6xcM6NR6FoeNb6HxckTDakYkQQEO1kk1UGdJKs6h-uwrO1ciM6QCDojxt2U/s320/laiglon184.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kNxwI2sfEPAUplwEXSPZiGmwjo_7mms855WW28h1V3BOYKyU3TXRsXmAFKyWyT5wUGKobp0Q1sm2nSWU6xcM6NR6FoeNb6HxckTDakYkQQEO1kk1UGdJKs6h-uwrO1ciM6QCDojxt2U/s800/laiglon184.jpg", "comment_count": 0 }, { "title": "aster family flip", "url": "https://cocktailvirgin.blogspot.com/2012/04/aster-family-flip.html", "published": "2012-04-23T16:58:00.000-04:00", "updated": "2017-08-09T18:41:59.958-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Zane Harris", "source": "Food & Wine: Cocktails 2011", "year": 2011 }, "categories": [ "bitters (Angostura)", "cynar", "egg", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Cynar", "1 oz Lemon Juice", "1/2 oz Orgeat (BG Reynolds)", "1 Whole Egg (*)" ], "instructions": "Shake once without ice and once with. Strain into a cocktail glass and garnish with drops of Angostura Bitters.", "body_text": "1 1/2 oz Cynar\n1 oz Lemon Juice\n1/2 oz Orgeat (BG Reynolds)\n1 Whole Egg (*)\nShake once without ice and once with. Strain into a cocktail glass and garnish with drops of Angostura Bitters.\n(*) Note that the original, the Aster Family Sour, calls only for egg white.\nAfter the L'Aiglon of Chicago, Andrea wanted to end the evening with a Flip. When I spotted a recipe from Rob Roy's Zane Harris in\nFood & Wine: Cocktails 2011\n, I figured that his Aster Family Sour could easily be converted into a delicious Flip by including the egg yolk in the recipe. The end result fell somewhere between Scott Holiday's\nCynar Fizz\nand Corey Bunnewith and Ben Sandrof's\nCynar Flip\nand into the realm of deliciousness. Indeed, the Flip's Angostura Bitters garnish contributed an allspice aroma. Next, its creamy and sweet lemon and orgeat sip complemented the Cynar's herbalness on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf07efKlCh8QAMCzK623bXgvOGjEZg7n7BGlDYNwCS_o_Ktbx9IsvRJ4Q54D58tek0eOCqbq5USzeHTYCD8gGacPWgQzVpqr7iV_5wzUlWPOFifGhE-8V465ImnLLEJ8AmYFjqyCpUh0A/s320/asterfamily185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf07efKlCh8QAMCzK623bXgvOGjEZg7n7BGlDYNwCS_o_Ktbx9IsvRJ4Q54D58tek0eOCqbq5USzeHTYCD8gGacPWgQzVpqr7iV_5wzUlWPOFifGhE-8V465ImnLLEJ8AmYFjqyCpUh0A/s800/asterfamily185.jpg", "comment_count": 0 }, { "title": "ghost in the graveyard", "url": "https://cocktailvirgin.blogspot.com/2012/04/ghost-in-graveyard.html", "published": "2012-04-24T15:34:00.000-04:00", "updated": "2017-08-09T18:41:01.629-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Jane Lopes", "source": "Violet Hour", "year": 2011 }, "categories": [ "amaro", "chartreuse (yellow)", "lillet", "lime juice" ], "ingredients": [ "1 oz Cocchi Americano", "1 oz Yellow Chartreuse", "1 oz Amaro Montenegro", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into an Old Fashioned glass filled with fresh ice. Garnish with a mint sprig.", "body_text": "1 oz Cocchi Americano\n1 oz Yellow Chartreuse\n1 oz Amaro Montenegro\n1 oz Lime Juice\nShake with ice and strain into an Old Fashioned glass filled with fresh ice. Garnish with a mint sprig.\nTwo Saturdays ago, our mint patch had finally returned and grown enough that we could make the Ghost in the Graveyard from Gary Regan's\nAnnual Manual for Bartenders 2011\n. The drink was created by Jane Lopes from Chicago's Violet Hour, and it called for Amaro Montenegro which we bought specifically for this drink. The Ghost in the Graveyard offered up a mint nose over herbal notes from the liqueurs. A crisp lime and Cocchi Americano sip led into a Yellow Chartreuse and Amaro Montenegro swallow that possessed mint notes that complemented the garnish's aroma. Overall, the drink started more citrus and Yellow Chartreuse driven, and as the ice melted, it became more bitter and Amaro Montenegro focused.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEPo_VBAIgdllsDGJOLnrCzfXq8CFOogDd44s8xHyU380Ko3An9Fyrd_4YzmJec5LsyqatNjd4XyxTJI2RE7Vhu-5hTFW4UsEpnfnlr8LXdPj5wd_ARA1mmUVNbke_2WDrNDlh7Imh5g/s320/ghostgraveyard186.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEPo_VBAIgdllsDGJOLnrCzfXq8CFOogDd44s8xHyU380Ko3An9Fyrd_4YzmJec5LsyqatNjd4XyxTJI2RE7Vhu-5hTFW4UsEpnfnlr8LXdPj5wd_ARA1mmUVNbke_2WDrNDlh7Imh5g/s800/ghostgraveyard186.jpg", "comment_count": 0 }, { "title": "tarpon", "url": "https://cocktailvirgin.blogspot.com/2012/04/tarpon.html", "published": "2012-04-24T15:46:00.000-04:00", "updated": "2017-08-09T18:40:31.558-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1933 }, "categories": [ "lemon juice", "sherry", "sugar", "swedish punsch" ], "ingredients": [ "2/3 Swedish Punsch (1 1/2 oz Kronan)", "1/3 Sherry (3/4 oz Lustau East India Solera)" ], "instructions": "Stir sugar with lemon juice. Add the rest of the ingredients and ice, shake, and strain into a cocktail glass. I added a lemon twist to the recipe.", "body_text": "2/3 Swedish Punsch (1 1/2 oz Kronan)\n1/3 Sherry (3/4 oz Lustau East India Solera)\nLemon Juice (1/2 oz)\n1/2 tsp Sugar\nStir sugar with lemon juice. Add the rest of the ingredients and ice, shake, and strain into a cocktail glass. I added a lemon twist to the recipe.\nAfter the Ghost in the Graveyard, we decided to have the Tarpon from the\nPioneers of Mixing at Elite Bars: 1903-1933\nrum's Sour section. The drink is named after a popular salt water sports fish, and its use of sherry and lemon to complement the Swedish Punsch seemed rather delightful. The Tarpon presented a rum and lemon oil aroma. Next, the fruity sip offered lemon and grape notes, and the swallow began with rum and ended with the sherry's nuttiness and the Punsch's tea.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3SVCA_gO4wg8pa4DJKM8_f7TBryAvwYOQBAw75UsG_ifICPZ3nJozjNBEF8aIrPdQL8PLXNexYUbSREJggOieKnb0PsmO2_dMLt35JlJsE0mQVlBGy6FbKPxZckZbQ_3D1Ku3abF5Bo/s320/tarpon187.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3SVCA_gO4wg8pa4DJKM8_f7TBryAvwYOQBAw75UsG_ifICPZ3nJozjNBEF8aIrPdQL8PLXNexYUbSREJggOieKnb0PsmO2_dMLt35JlJsE0mQVlBGy6FbKPxZckZbQ_3D1Ku3abF5Bo/s800/tarpon187.jpg", "comment_count": 0 }, { "title": "saveur d'elegance", "url": "https://cocktailvirgin.blogspot.com/2012/04/saveur-delegance.html", "published": "2012-04-25T15:43:00.000-04:00", "updated": "2017-08-09T18:39:54.942-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "champagne", "lillet", "mirto" ], "ingredients": [ "3/4 oz Aperol", "3/4 oz Mirto", "3/4 oz Lillet Blanc" ], "instructions": "Stir with ice and strain into a Champagne flute. Top with ~2 oz sparkling wine and garnish with an orange twist.", "body_text": "3/4 oz Aperol\n3/4 oz Mirto\n3/4 oz Lillet Blanc\nStir with ice and strain into a Champagne flute. Top with ~2 oz sparkling wine and garnish with an orange twist.\nTwo Sundays ago, Andrea and I ventured over to Eastern Standard for dinner. For a starter, I asked bartender Hugh Fiore for the Saveur d'Elegance which was subtitled \"A taste unexpected: bitter sweet.\" It turned out that this was one of Hugh's creations that just appeared on the Sparklers section of the menu. The drink began with an orange oil aroma with an herbal element lurking underneath. The crisp sip contained fruit notes from the Lillet and Aperol that came across as orangey, and the sparkling wine flavors appeared on the swallow along with Mirto's bitter complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNET3KiQwvL8CvDkkc-uHrhqmKZUCmhWzI88CcyNycE9PB1W7c0HIQbkWQ4A7FFv6_h7vBtaX4uFtOQirq6mppAoelZf35_sHgZ7A4aT0gHEtQKVCh6ZjRy3QtLRUVy6gvOIHMxA7ZbEc/s320/saveur189.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNET3KiQwvL8CvDkkc-uHrhqmKZUCmhWzI88CcyNycE9PB1W7c0HIQbkWQ4A7FFv6_h7vBtaX4uFtOQirq6mppAoelZf35_sHgZ7A4aT0gHEtQKVCh6ZjRy3QtLRUVy6gvOIHMxA7ZbEc/s800/saveur189.jpg", "comment_count": 0 }, { "title": "pacific daylight", "url": "https://cocktailvirgin.blogspot.com/2012/04/pacific-daylight.html", "published": "2012-04-25T16:35:00.000-04:00", "updated": "2017-08-09T18:39:11.739-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Carrie Cole", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "curacao", "lime juice", "rum (white)", "tequila" ], "ingredients": [ "3/4 oz Don Q White Rum", "3/4 oz Chinaco Blanco Tequila", "3/4 oz Lime Juice", "3/4 oz Strawberry Preserves Syrup (*)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Don Q White Rum\n3/4 oz Chinaco Blanco Tequila\n3/4 oz Lime Juice\n3/4 oz Strawberry Preserves Syrup (*)\nShake with ice and strain into a cocktail glass.\n(*) 10 oz jar of strawberry preserves mixed with 1 liter of Bols Triple Sec (or 1 oz preserves to 3.3 oz triple sec). I am unsure if it was heated to get the preserves into solution better or whether it was just mixed or shaken, but the syrup did seem strained. A decent short cut would be to add 1 heaping barspoon of preserves and a little over 1/2 oz triple sec per drink directly to the mixing glass.\nThe other drink I asked bartender Hugh Fiore for at Eastern Standard was the Pacific Daylight. I was correct in my guess that it was created by bartender Carrie Cole; however, I was wrong in my initial reason why. The drink's name reminded me of the\nSaving Daylight\nserved at Bartenders on the Rise two years ago. While Carrie did participate in that event, her drink was the mezcal\nLoose Translation\n, and not the Saving Daylight that Bobby McCoy actually crafted. Perhaps, I was correctly swayed by Carrie's history of using jams and jellies in drinks such as the marmalade-containing\nJubilee Line\n.\nThe Pacific Daylight offered up a tequila and fruity bouquet that led into a berry and lime sip. Next, the swallow contained spirit notes from the tequila and rum, fruit notes from the strawberry syrup and orange liqueur, and a mineral finish from the tequila.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRWi38NiuXrHCb8tsQSRdkH6329NqUvcnl4qDx64rSWM9pyZz2JyUbQCafAsV6DZlVGaMWw-eUB4HoUwXzZ3KWVzXnAUtTuDiaKPvpl6doY0RcJ2nSX0l0j-5DWZ-uXtixdwp5MwQuRM/s320/pacificdaylight190.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRWi38NiuXrHCb8tsQSRdkH6329NqUvcnl4qDx64rSWM9pyZz2JyUbQCafAsV6DZlVGaMWw-eUB4HoUwXzZ3KWVzXnAUtTuDiaKPvpl6doY0RcJ2nSX0l0j-5DWZ-uXtixdwp5MwQuRM/s800/pacificdaylight190.jpg", "comment_count": 0 }, { "title": "remembrance of things past", "url": "https://cocktailvirgin.blogspot.com/2012/04/remembrance-of-things-past.html", "published": "2012-04-26T16:04:00.000-04:00", "updated": "2017-08-09T18:38:25.944-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "chartreuse (green)", "lime juice", "simple syrup (other)" ], "ingredients": [ "2 oz Green Chartreuse", "3/4 oz Lavender-Lime Cordial (*)", "1/2 oz Lime Juice", "2 sprig Thyme" ], "instructions": "Shake with ice and double strain into a cocktail glass. Garnish with a fresh thyme sprig.", "body_text": "2 oz Green Chartreuse\n3/4 oz Lavender-Lime Cordial (*)\n1/2 oz Lime Juice\n2 sprig Thyme\nShake with ice and double strain into a cocktail glass. Garnish with a fresh thyme sprig.\n(*) 2 parts lavender simple syrup to 3 parts lime juice. In a pinch, making the cordial with simple syrup and lime juice will work if 1 tsp of dried lavender flowers are put into the shaker.\nTwo Mondays ago, we made a pilgrimage to Estragon in South Boston to sit at Sahil Mehta's bar. For a first cocktail, Sahil recommended the Remembrance of Things Past. When Sahil had read about Ted Gallagher's\nEverybody is a Nun\nin regards to how well Green Chartreuse and a lavender-lemon cordial paired, he thought about the lavender-lime cordial that he had at the bar. Basing the drink off of Ben Sandrof's\nSilent Order\n, he replaced the original's basil with thyme. For the name, he considered the French ingredients of lavender from Provence and Chartreuse, and he dubbed it after Marcel Proust's seminal work which he found multi-layered, elegant, complex, and beautiful like the cocktail itself.\nThe Remembrance of Things Past offered up an herbal aroma showcasing the lavender and thyme notes. At first the sip contained solely lime notes, but over successive sips, the thyme flavors entered into the equation. Finally, the swallow was the beautiful pairing of the Green Chartreuse and lavender with the latter lingering somewhat on the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHdmShUK5mCRob231s_UHVCg1v3UzwSkkbKmwKj6rYbEWyvx9a9M4U9gqz71VcneIsmarlbQnv9EGmvCwxJ2FfPmjvoHhkkGout0AVY-ogfpPKDUk4UT7BlrTXXEQ-VekL4O5Sb0Cx88/s320/estragon192.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHdmShUK5mCRob231s_UHVCg1v3UzwSkkbKmwKj6rYbEWyvx9a9M4U9gqz71VcneIsmarlbQnv9EGmvCwxJ2FfPmjvoHhkkGout0AVY-ogfpPKDUk4UT7BlrTXXEQ-VekL4O5Sb0Cx88/s800/estragon192.jpg", "comment_count": 0 }, { "title": "four moors", "url": "https://cocktailvirgin.blogspot.com/2012/04/four-moors.html", "published": "2012-04-26T16:29:00.000-04:00", "updated": "2017-08-09T18:37:46.770-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "mirto", "orgeat", "sherry" ], "ingredients": [ "1 1/2 oz Lustau Dry Amontillado Sherry", "1 oz BG Reynolds Orgeat", "1/2 oz Mirto Liqueur" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Lustau Dry Amontillado Sherry\n1 oz BG Reynolds Orgeat\n1/2 oz Mirto Liqueur\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nFor my second drink at Estragon, bartender Sahil Mehta made me the Four Moors which sounded appealing for its inclusion of Mirto, a Sardinian bitter liqueur flavored by myrtle berries and leaves. The name Four Moors is a reference to the four Moors on the Sardinian flag; moreover, the Moors' ties to Spain is what prompted Sahil to use sherry as the base spirit. In addition, the combination of sherry and orgeat was also tempting for it worked rather well in Clio's\nJoe Bans You\n.\nThe Four Moors began with a lemon oil and orgeat aroma that later became more sherry driven. The amontillado's grape filled the sip, and its nuttiness paired with the orgeat on the swallow. Finally, the Mirto's bitter notes worked well to give the Four Moors some complexity at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlvriK7-YBX7fIeTO7J_wdb10Okgf79TnseSl_PicwtFK1z9R3SeMmW2Ylqc57nqb05cawFT6eo2krHBplOihFv6ITX6EC7TruW_XwwSvE3YrSspp6Tyy-h73Ow577nS7Q50yRDrbitY/s320/estragon193.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlvriK7-YBX7fIeTO7J_wdb10Okgf79TnseSl_PicwtFK1z9R3SeMmW2Ylqc57nqb05cawFT6eo2krHBplOihFv6ITX6EC7TruW_XwwSvE3YrSspp6Tyy-h73Ow577nS7Q50yRDrbitY/s800/estragon193.jpg", "comment_count": 2 }, { "title": "chica fácil", "url": "https://cocktailvirgin.blogspot.com/2012/04/chica-facil.html", "published": "2012-04-27T15:24:00.001-04:00", "updated": "2017-08-09T18:35:38.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Max Toste", "source": "Lone Star Taco Bar", "year": null }, "categories": [ "#other", "aperol", "bitters (orange)", "lime juice", "tequila" ], "ingredients": [ "2 oz Blanco Tequila", "3/4 oz Aperol", "3/4 oz Lime Juice", "1/2 oz Agave Nectar", "1 dash House Orange Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Squeeze a lime wedge over the top and drop in.", "body_text": "2 oz Blanco Tequila\n3/4 oz Aperol\n3/4 oz Lime Juice\n1/2 oz Agave Nectar\n1 dash House Orange Bitters\nShake with ice and strain into a rocks glass. Squeeze a lime wedge over the top and drop in.\nTuesday last week, we went over to Max Toste's new restaurant, the Lone Star Taco Bar in Allston next to Deep Ellum. Off of their tequila and mezcal-focused menu, I picked the Chica Fácil since agave spirits seem to go so well with Aperol such as in the\nDivision Bell\n. The drink began with a lime and tequila aroma that led into a rhubarb and lime sip. The swallow was a smooth orange and agave combination, and overall the drink lived up to its name for it was rather soft and easy to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RbD5UToDhQCDpsIHdgscYjR5Z9xE1kPJtrvcpjTjqi7ycb-euYcW048R6xzzybCUifpybombp11qZ35EMpZIebrni7utL-rchn5ovvqK0EaylpTeeZ6yMyYNSwkCiIsnuIsySm0khX8/s320/chicafacil194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RbD5UToDhQCDpsIHdgscYjR5Z9xE1kPJtrvcpjTjqi7ycb-euYcW048R6xzzybCUifpybombp11qZ35EMpZIebrni7utL-rchn5ovvqK0EaylpTeeZ6yMyYNSwkCiIsnuIsySm0khX8/s800/chicafacil194.jpg", "comment_count": 1 }, { "title": "hot spring", "url": "https://cocktailvirgin.blogspot.com/2012/04/hot-spring.html", "published": "2012-04-27T15:59:00.000-04:00", "updated": "2017-08-09T18:34:53.038-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "apricot liqueur", "curacao", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "3/6 Seagram's Rye Whiskey (1 1/2 oz Redemption Rye)", "1/6 White Curaçao (1/2 oz Senior Curaçao)", "1/6 Pricota (1/2 oz Rothman & Winter Orchard Apricot)", "1/6 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "3/6 Seagram's Rye Whiskey (1 1/2 oz Redemption Rye)\n1/6 White Curaçao (1/2 oz Senior Curaçao)\n1/6 Pricota (1/2 oz Rothman & Winter Orchard Apricot)\n1/6 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nOn Wednesday last Week, I spotted the Hot Spring in the\nCafé Royal Cocktail Book\n, and it reminded me of a rye and lemon\nPeriodista\n. The Hot Spring began with a lemon and apricot aroma. A citrus sip from the lemon juice and orange liqueur preceded the rye blending into the apricot on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvxwcDmXNaJpk4f2HPnPOhV-3pdCxWYkkwSo69c9SDgWhCma5_IJgQ0KGHjfaNrDNPWuwBYkIYf0B2LrRFuI1AXfaNFwqaybYFovvhyn5ZEqg6AHsBAFk9-k-at-FnzXPbXV-G0k9m7A/s320/hotspring195.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvxwcDmXNaJpk4f2HPnPOhV-3pdCxWYkkwSo69c9SDgWhCma5_IJgQ0KGHjfaNrDNPWuwBYkIYf0B2LrRFuI1AXfaNFwqaybYFovvhyn5ZEqg6AHsBAFk9-k-at-FnzXPbXV-G0k9m7A/s800/hotspring195.jpg", "comment_count": 0 }, { "title": "fratelli fizz", "url": "https://cocktailvirgin.blogspot.com/2012/04/fratelli-fizz.html", "published": "2012-04-30T15:26:00.000-04:00", "updated": "2017-08-09T18:34:16.496-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "cream", "egg white", "fernet-branca", "lemon juice", "lime juice", "soda" ], "ingredients": [ "2 oz Fernet Branca", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1 oz Cream", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a highball glass containing 2 oz of soda water. Garnish with a mint sprig and an orange twist; add a spoon straw.", "body_text": "2 oz Fernet Branca\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1 oz Cream\n1 Egg White\nShake once without ice and once with. Strain into a highball glass containing 2 oz of soda water. Garnish with a mint sprig and an orange twist; add a spoon straw.\nFor Thursday Drink Night on Mixoloseum two weeks ago, I decided to riff off of the Ramos Gin Fizz as I had once before with the\nStamos Gin Fizz\n. Instead of gin, I subbed in Fernet Branca and named it after the Fratelli Branca distillery where that amaro is made.\nThe Fratelli Fizz first presented an orange oil and mint aroma from the garnishes, but later as the glass' walls became exposed, Fernet notes began to enter the nose as well. Next, the creamy, crisp citrus sip gave way to a smooth swallow that showcased the menthol and other botanical notes from the Fernet. Considering that the Ramos Gin Fizz was a popular morning drink and given that Fernet has great stomach settling abilities, my guess is that the Fratelli Fizz would make an excellent hangover palliative.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmIIKJ4ZT-WK5ZctlIojpHyIGnfGGAKH4mwaIQyCAVxyKLrdHP7_MpXMQmDtIxDKuPlKHqPLibfZ_MXlIICNQ2mwDbhx07ZyF5nTyGKhvczpOTHRlZ9tFGT_KG68_JsUFvPe1e2WgyiU/s320/fratellifizz197.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmIIKJ4ZT-WK5ZctlIojpHyIGnfGGAKH4mwaIQyCAVxyKLrdHP7_MpXMQmDtIxDKuPlKHqPLibfZ_MXlIICNQ2mwDbhx07ZyF5nTyGKhvczpOTHRlZ9tFGT_KG68_JsUFvPe1e2WgyiU/s800/fratellifizz197.jpg", "comment_count": 0 }, { "title": "old england", "url": "https://cocktailvirgin.blogspot.com/2012/04/old-england.html", "published": "2012-04-30T16:14:00.000-04:00", "updated": "2017-08-09T18:33:29.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": 1934 }, "categories": [ "benedictine", "bitters (orange)", "bitters (other)", "curacao", "gin", "sherry" ], "ingredients": [ "1/3 Gordon's Gin (1 oz Cold River)", "1/3 Odd Bottle Sherry (1 oz Lustau Los Arcos Amontillado)", "1/6 Benedictine (1/2 oz)", "1/6 Pollen's Orange Curaçao (Senior Curaçao)", "3 dash Peach Bitters (Fee Brothers)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Gordon's Gin (1 oz Cold River)\n1/3 Odd Bottle Sherry (1 oz Lustau Los Arcos Amontillado)\n1/6 Benedictine (1/2 oz)\n1/6 Pollen's Orange Curaçao (Senior Curaçao)\n3 dash Peach Bitters (Fee Brothers)\n3 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nOn Friday night two weeks ago, we began the evening with the Old England from from 1934's\n1700 Cocktails for the Man Behind the Bar\n. One of the curious ingredients was the Odd Bottle Sherry; with a little searching, I was able to find a vintage 1930s advertisement on eBay which described the style as an old amontillado. I am not sure if Lustau's Los Arcos Amontillado is similar, but it was the closest I had.\nThe Old England offered up a sherry aroma that contained hints of orange and perhaps some peach. With fruit notes from the sherry's grape and Curaçao's orange on the sip, the swallow showcased the sherry's nuttiness, the Benedictine and gin's herbal notes, and a spicy peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoBg6ZzNjb73586Kxuby5BGrXhSOHlpp-apejj7TSBqLlIT25mTwHvMtlJA9Npq9lPZryRbmKW3E2xuZFyR4KbXxB6ivCRMOxPwN3ACb0d57ZXFx2Ejk748bWgldO36XtltMgnLtv3ZQ/s320/oldengland198.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoBg6ZzNjb73586Kxuby5BGrXhSOHlpp-apejj7TSBqLlIT25mTwHvMtlJA9Npq9lPZryRbmKW3E2xuZFyR4KbXxB6ivCRMOxPwN3ACb0d57ZXFx2Ejk748bWgldO36XtltMgnLtv3ZQ/s800/oldengland198.jpg", "comment_count": 0 }, { "title": "yachting club", "url": "https://cocktailvirgin.blogspot.com/2012/05/yachting-club.html", "published": "2012-05-02T15:26:00.000-04:00", "updated": "2017-08-09T18:32:34.740-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Official Mixer's Manual", "year": 1975 }, "categories": [ "absinthe", "bitters (Peychaud's)", "genever", "simple syrup", "vermouth (dry)" ], "ingredients": [ "2/3 Holland Gin (1 oz Bols Genever)", "1/3 Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Simple Syrup (1/4 oz)", "2 dash Peychaud's Bitters", "1 dash Pernod (1/8 oz Pernod Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Holland Gin (1 oz Bols Genever)\n1/3 Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Simple Syrup (1/4 oz)\n2 dash Peychaud's Bitters\n1 dash Pernod (1/8 oz Pernod Absinthe)\nStir with ice and strain into a cocktail glass.\nAfter the Old England, I began to peruse our 1975 edition of Patrick Duffy's\nThe Official Mixer's Manual\n. There I spotted the Yachting Club which appeared like a lemon twist and rocks glass away from a Sazerac variation. The drink began with the aroma of Genever's malt and absinthe's anise. The malt notes continued into the sip with perhaps some grape elements from the vermouth, and the swallow contained the herbal flavors from the Pernod and the Genever. Overall, it came across a bit different than a traditional Sazerac with its lighter body and flavor profile, but not all that different from the\nGin Sazerac\nJohn Gertsen made me with Anchor Steam Genevieve.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjSL3OGf3MlaTCATlJkMdpv1ygEj3Fdm93MtpEWfbz5JSkbtsOIf9uaqClpritkW5tYCmw02lHUfkVeioKJGZ89EwEb7WwZPhVubChFoG0iLw3X5lT7sAqwfCqvXXWvxq9A3F5iesC2M/s320/yachting199.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjSL3OGf3MlaTCATlJkMdpv1ygEj3Fdm93MtpEWfbz5JSkbtsOIf9uaqClpritkW5tYCmw02lHUfkVeioKJGZ89EwEb7WwZPhVubChFoG0iLw3X5lT7sAqwfCqvXXWvxq9A3F5iesC2M/s800/yachting199.jpg", "comment_count": 0 }, { "title": "cradle of life", "url": "https://cocktailvirgin.blogspot.com/2012/05/cradle-of-life.html", "published": "2012-05-02T16:07:00.000-04:00", "updated": "2017-08-09T18:32:03.270-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Karin Stanley", "source": "PKNY", "year": 2011 }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "lemon juice", "lime juice", "orange juice", "orgeat", "rum", "rum (white)" ], "ingredients": [ "3/4 oz White Rum (Banks 5 Island)", "3/4 oz Spiced Rum (Kraken)", "1/2 oz Orgeat (BG Reynolds)", "1/3 oz Lemon Juice", "1/3 oz Orange Juice", "1/3 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass containing crushed ice. Garnish with an inverted spent half lime shell filled with a 1/2 oz Green Chartreuse. Ignite the Chartreuse. Half a minute or so later, blow out the flame and mix in the Chartreuse before drinking.", "body_text": "3/4 oz White Rum (Banks 5 Island)\n3/4 oz Spiced Rum (Kraken)\n1/2 oz Orgeat (BG Reynolds)\n1/3 oz Lemon Juice\n1/3 oz Orange Juice\n1/3 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a rocks glass containing crushed ice. Garnish with an inverted spent half lime shell filled with a 1/2 oz Green Chartreuse. Ignite the Chartreuse. Half a minute or so later, blow out the flame and mix in the Chartreuse before drinking.\nTwo Saturdays ago, we were in a bit of a Tiki mood, so I decided to make the Cradle of Life from\nFood & Wine: Cocktails 2011\n. The recipe was the creation of Karin Stanley, a bartender at Long Island City's Dutch Kills, for Manhattan's PKNY that was opened by two of her old co-workers. Besides being stunning, the flaming Chartreuse helps to warm and extract aromatic oils from the lime shell.\nThe Chartreuse and lime oils filled the drink's aroma even after the flame was extinguished and I had dumped in the liqueur. The sip was a pleasing combination of citrus, almond, and spice, and the Chartreuse and funky rum blend wrapped up the swallow. Indeed, the Chartreuse definitely added a bit of pizzazz to the drink as it had in other Tiki libations including the\nPago Pago\nand\nBikini Atoll\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgke1imTepY41SxPBG7IxHt0HqkvtK5acwhRU3SQvZChqIJZdPmWpqirtUqMyTmJglxlCuYvIOYz7ert8myCz5E2-KjcG11ip-skihakGdQZrT9WjJJTV58u-OPN5Ce9-WpMjeceKe4r7_o/s320/cradle201.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgke1imTepY41SxPBG7IxHt0HqkvtK5acwhRU3SQvZChqIJZdPmWpqirtUqMyTmJglxlCuYvIOYz7ert8myCz5E2-KjcG11ip-skihakGdQZrT9WjJJTV58u-OPN5Ce9-WpMjeceKe4r7_o/s800/cradle201.jpg", "comment_count": 2 }, { "title": "french alaska", "url": "https://cocktailvirgin.blogspot.com/2012/05/french-alaska.html", "published": "2012-05-03T15:34:00.001-04:00", "updated": "2017-08-09T18:31:56.613-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "absinthe", "bitters (other)", "chartreuse (yellow)", "gin" ], "ingredients": [ "2 1/4 oz Citadelle Gin", "3/4 oz Bergamot Syrup (*)", "1/4 oz Yellow Chartreuse", "1 dash Scrappy's Lavender Bitters" ], "instructions": "Stir with ice and strain into a coupe pre-rinsed with spritzes of Pernod Absinthe. Garnish with a flowering lavender sprig.", "body_text": "2 1/4 oz Citadelle Gin\n3/4 oz Bergamot Syrup (*)\n1/4 oz Yellow Chartreuse\n1 dash Scrappy's Lavender Bitters\nStir with ice and strain into a coupe pre-rinsed with spritzes of Pernod Absinthe. Garnish with a flowering lavender sprig.\n(*) Slice up Bergamots and cover with sugar overnight to extract oils from the peel. The next day add water. End product is a combination of oils and juice.\nTwo Sundays ago, Andrea and I were celebrating our anniversary at Journeyman, and afterwards we stopped into Backbar for a nightcap. The drink that bartender Sam Treadway made for me was the French Alaska. Based off the classic\nAlaska\n, the drink added extra French notes to the original's Yellow Chartreuse by utilizing a French gin, French absinthe, lavender frequently associated with Provence in France, and Bergamot orange which grows in southern France.\nThe lavender sprig garnish contributed greatly to the drinks aroma along with the absinthe's anise notes. The sip was a lightly citrus-tinged honey flavor that led into an herbal gin and Yellow Chartreuse swallow. Lastly, the lavender returned on the finish via the floral bitters in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jJfVkfsrz-Vf-v-17eF5uypUlykudtlYPTAL2LEMX1K_a57BQq9zdot6UgFH_s2Q-DBM9mV0tfDQah-sgIskeY3f3Pjpx2wuL0sU9jANrF4gjvJp7l8JSzwoabAhmf4qFG8iQoK06po/s320/frenchalaska206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jJfVkfsrz-Vf-v-17eF5uypUlykudtlYPTAL2LEMX1K_a57BQq9zdot6UgFH_s2Q-DBM9mV0tfDQah-sgIskeY3f3Pjpx2wuL0sU9jANrF4gjvJp7l8JSzwoabAhmf4qFG8iQoK06po/s800/frenchalaska206.jpg", "comment_count": 0 }, { "title": "capetown", "url": "https://cocktailvirgin.blogspot.com/2012/05/capetown.html", "published": "2012-05-03T16:37:00.000-04:00", "updated": "2017-08-09T18:31:14.035-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "#clio", "bitters (orange)", "lemon juice", "sherry", "swedish punsch" ], "ingredients": [ "1 1/2 oz Housemade Swedish Punsch", "1 oz Lemon Juice", "3/4 oz Gutierrez Colosia Sangre y Trabajadero Oloroso Sherry", "1 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a wineglass garnished with white port paint (roto-vapped and boiled down to thicken). Garnish with a lemon twist.", "body_text": "1 1/2 oz Housemade Swedish Punsch\n1 oz Lemon Juice\n3/4 oz Gutierrez Colosia Sangre y Trabajadero Oloroso Sherry\n1 dash Orange Bitters\nShake with ice and strain into a wineglass garnished with white port paint (roto-vapped and boiled down to thicken). Garnish with a lemon twist.\nTwo Mondays ago, after attending the Plymouth Gin competition at the Hawthorne, I headed down the street to visit bartender Todd Maul at Clio. While perusing the menu, Todd brought over the \"Random Drink Monday\" drink, the Capetown. I had made the\nCapetown\nbefore from the vague recipe in the\nPioneers of Mixing at Elite Bars: 1903-1933\n, and it was interesting to see how Todd interpreted it. Todd upped the fruity quotient of the drink by increasing the lemon juice and sherry, and he opted for a sweet oloroso sherry instead of the Lustau East India Solera one I picked.\nThe Capetown offered up a lemon oil and sherry aroma. The sip was a tart lemon that became a touch sweeter and more grape driven as it warmed up. Next, the swallow contained sherry and the Swedish Punsch's rum and dry tea finish; indeed, I was impressed at how well the Punsch and sherry worked together here. The most notable difference between the two Capetowns was that this one was a bit more citrus forward that mine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_N1P7LBJWcUTlKA-VxgNSGcNPFbkhmWxESFZRWlothzVEh8IYyj7bn64f7bQ8wrc3qUhuxAgrvC_WMfkfyHV382_tDVWhiRLnXTeIxxau9DhyphenhyphenRNNRmRscXueebBah7s6aXr_7Iqz7p2g/s320/capetown209.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_N1P7LBJWcUTlKA-VxgNSGcNPFbkhmWxESFZRWlothzVEh8IYyj7bn64f7bQ8wrc3qUhuxAgrvC_WMfkfyHV382_tDVWhiRLnXTeIxxau9DhyphenhyphenRNNRmRscXueebBah7s6aXr_7Iqz7p2g/s800/capetown209.jpg", "comment_count": 3 }, { "title": "mary's sock drawer", "url": "https://cocktailvirgin.blogspot.com/2012/05/marys-sock-drawer.html", "published": "2012-05-04T15:44:00.000-04:00", "updated": "2017-08-09T18:30:40.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "campari", "creole shrub", "genever", "lime juice" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/3 oz Rhum Clement Creole Shrubb", "1/2 oz Lime Juice", "1/2 oz Grand Classico" ], "instructions": "Shake with ice and strain into a cocktail glass garnished with Grand Classico paint (remainder from roto-vap, boiled down to thicken).", "body_text": "1 1/2 oz Bols Genever\n1/3 oz Rhum Clement Creole Shrubb\n1/2 oz Lime Juice\n1/2 oz Grand Classico\nShake with ice and strain into a cocktail glass garnished with Grand Classico paint (remainder from roto-vap, boiled down to thicken).\nThe other drink bartender Todd Maul made for me at Clio was Mary's Sock Drawer which is part of the homage, along with\nMary's Liquor Cabinet\n, to the other Clio bartender.  Apparently, Mary counters by referring to the Sock Drawer as the Bitter Todd.\nThe Mary's Sock Drawer began with a malty aroma that was complemented by herbal notes from the Grand Classico. The malt continued on into the sip where it paired with the citrus notes that seemed to be derived more from the orange liqueur. The lime though came through stronger on the swallow along with the Grand Classico bitter flavors and the Bols Genever's wormwood and other botanical notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIexZRX5L8pzVc2LE12da-U5F2aOVMHS5lcOk0NkeJ4qUzuhIKLmP11hzZscQhakRVS31vUovME-e7bmacODAQvoNF4QBX3zRQIRXoFT1vMS7GLEuxhtAFV6Yk1eeA2Uhr2Dx2iuQEso/s320/sockdrawer211.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIexZRX5L8pzVc2LE12da-U5F2aOVMHS5lcOk0NkeJ4qUzuhIKLmP11hzZscQhakRVS31vUovME-e7bmacODAQvoNF4QBX3zRQIRXoFT1vMS7GLEuxhtAFV6Yk1eeA2Uhr2Dx2iuQEso/s800/sockdrawer211.jpg", "comment_count": 0 }, { "title": "[great king street]", "url": "https://cocktailvirgin.blogspot.com/2012/05/great-king-street.html", "published": "2012-05-04T16:31:00.000-04:00", "updated": "2017-08-09T18:28:35.233-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jared Sadoian", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro", "bitters (mole)", "maraschino", "punt e mes", "scotch" ], "ingredients": [ "3/4 oz Great King Street Blended Scotch", "3/4 oz Cardamaro", "1/2 oz Punt e Mes", "1/2 oz Maraschino Liqueur", "1 barspoon Crème de Mûre", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.", "body_text": "3/4 oz Great King Street Blended Scotch\n3/4 oz Cardamaro\n1/2 oz Punt e Mes\n1/2 oz Maraschino Liqueur\n1 barspoon Crème de Mûre\n1 dash Mole Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.\nTwo Wednesdays ago, Andrea and I ventured over to Craigie on Main. For a starter, bartender Jared Sadoian suggested a Manhattan (or\nRed Hook\n) variation he was working on that utilized a new blended Scotch from Compass Box. He said that they were so pleased with the Great King Street Scotch that it might replace Johnnie Walker Black Label at the restaurant. When I was given a taste, I was impressed at how the soft the malt notes were such that it reminded me of an Irish whiskey, albeit one with a moderate amount of smoke notes.\nThe drink began with a lemon oil aroma that later gained smoke and grape accents. The grape notes did appear early on the sip though from a combination of the Punt e Mes and Cardamaro. Moreover, the Punt e Mes and Cardamaro's bitter notes played a large role on the swallow along with the Scotch's peated smoke. Finally, the drink's finish showcased the Maraschino and blackberry; as the drink warmed up, the blackberry began to play a greater role in the flavor balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvjxWfJukxYQ4jqClaDZAK5_MsZLVCTgLfJMCjZkRrBIZAIwdvWa4_-ODe2EnAPULuTy1QqePl27JydndS9TljiRELpJvfaw8FfwViAQ8IPGnB79hs-qjlxw6OcEOocPkOolVEeSqFUY/s320/greatking212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvjxWfJukxYQ4jqClaDZAK5_MsZLVCTgLfJMCjZkRrBIZAIwdvWa4_-ODe2EnAPULuTy1QqePl27JydndS9TljiRELpJvfaw8FfwViAQ8IPGnB79hs-qjlxw6OcEOocPkOolVEeSqFUY/s800/greatking212.jpg", "comment_count": 0 }, { "title": "improved whiskey cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/05/improved-whiskey-cocktail.html", "published": "2012-05-07T16:00:00.001-04:00", "updated": "2017-08-09T18:27:52.942-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ann", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "absinthe", "bitters (Angostura)", "gum syrup", "maraschino", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1 barspoon Gomme Syrup (1/8 oz)", "1 barspoon Maraschino Liqueur (1/8 oz)", "4 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with 2 spritzes of Vieux Pontarlier Absinthe. Twist a lemon peel over the top and discard.", "body_text": "2 oz Rittenhouse 100 Rye\n1 barspoon Gomme Syrup (1/8 oz)\n1 barspoon Maraschino Liqueur (1/8 oz)\n4 dash Angostura Bitters\nStir with ice and strain into a rocks glass rinsed with 2 spritzes of Vieux Pontarlier Absinthe. Twist a lemon peel over the top and discard.\nFor my other drink at Craigie on Main, I asked bartender Ann for the Improved Whiskey Cocktail that just appeared on the menu. I first had an Improved Cocktail for the 19th century-themed Mixology Monday where I made a\nImproved Gin Cocktail\n. There, I explained the two major improvements over the Fancy Cocktail which was an Old Fashioned gussied up with a dash or two of Curaçao, the hot new cocktail ingredient of the day, and which appeared in the 1862 edition of Jerry Thomas' book. The improvements showed up in the 1876 update of Thomas' book where the Fancy's Curaçao was swapped for Maraschino and the new hot ingredient -- absinthe. I also revisited the drink at the Bols Genever release party where the\nImproved Holland Gin Cocktail\nwas showcased as a classic use of the spirit. However, I had never had the drink as a whiskey one, and I decided to take the Craigie's menu's suggestion that it was a good time to try it.\nMuch like a\nSazerac\n, the Improved Whiskey Cocktail began with a lemon and anise nose. The malty sip led into a hot, flavorful rye swallow with light Maraschino notes and spice from the Angostura Bitters and absinthe. The drink did veer from the Sazerac for it lacked the specific color and flavors of Peychaud's Bitters and possessed the extra funky, nutty notes of Maraschino on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUDX01foRzMChxXsjOKgxwzbYulSjzQcDGwcDgNK8nFwdkuFAJtQQ3Lyk_PXjXi4_9clf_aUuKKCXlae-_ryxm1nbxBfLKke4lRBh_XGdkOw9Nk061dBzS30AHFJC1lXUn-qdqsJZJgg/s320/improvedwhiskey213.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUDX01foRzMChxXsjOKgxwzbYulSjzQcDGwcDgNK8nFwdkuFAJtQQ3Lyk_PXjXi4_9clf_aUuKKCXlae-_ryxm1nbxBfLKke4lRBh_XGdkOw9Nk061dBzS30AHFJC1lXUn-qdqsJZJgg/s800/improvedwhiskey213.jpg", "comment_count": 0 }, { "title": "stormy mai tai", "url": "https://cocktailvirgin.blogspot.com/2012/05/stormy-mai-tai.html", "published": "2012-05-07T16:54:00.001-04:00", "updated": "2017-08-09T18:26:53.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Giuseppe Gonzalez", "source": null, "year": null }, "categories": [ "bitters (Angostura)", "curacao", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 1/2 oz Angostura Bitters", "3/4 oz Orgeat (Ferrara Orzata)", "3/4 oz Curaçao (Senior Curaçao)", "1 oz Lime Juice" ], "instructions": "Build on crushed ice in a rocks glass and swizzle to mix (shaking with ice and straining into rocks glass filled with crushed ice would be equally as effective). Float light rum (1/2 oz 10 Cane) and garnish with mint.", "body_text": "1 1/2 oz Angostura Bitters\n3/4 oz Orgeat (Ferrara Orzata)\n3/4 oz Curaçao (Senior Curaçao)\n1 oz Lime Juice\nBuild on crushed ice in a rocks glass and swizzle to mix (shaking with ice and straining into rocks glass filled with crushed ice would be equally as effective). Float light rum (1/2 oz 10 Cane) and garnish with mint.\nEvery so often, our blog's analytics alerts me that the post on the\nTrinidad Sour\nreceives traffic from a\npost\nPaul Clarke did about the recipe I wrote about. The original was created by Giuseppe Gonzalez when he was a bartender at Brooklyn's Clover Club, and it is a crafty inversion of a standard cocktail formula such that the bitters play a significant role with an ounce of Angostura Bitters. In the comments of Paul's post, Giuseppe left the recipe for an Angostura-heavy companion cocktail, the Stormy Mai Tai, that seemed rather curious and tempting. As an inverse bittered Mai Tai with the rum used as an accent and the bitters used as the base spirit (true, bitters do not appear in the regular Mai Tai), I saved this recipe until our mint patch had returned to full swing and I was up for a challenging drink. For the orgeat, instead of the subtle but very wholesome B.G. Reynolds syrup, I opted for a flavorful but extract-laden syrup from Ferrara since I figured that it needed to stand up to the robust flavors in the mix.\nWith this much Angostura Bitters in the drink, I was a little afraid to use a wood swizzle stick in fears that it would stain red and I substituted a metal bar spoon as a swizzle instead. The mint garnish contributed greatly to the drink's nose along with hints of the light rum that was lurking underneath the sprigs. The rum float dominated the flavor of the first few sips before the Angostura's cherry notes, the lime juice, and the Curaçao's orange entered into the sip. Finally, the Angostura's spice filled the swallow and were soothed by the orgeat's almond notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedJtAPVA5DubETC_NPGbnq-yVMqcTxwVi1E_DjyeKibVM-wH97qHC7N1ucmpRhd36rp9h4gryy34pl8H-_SlmKFKvrHNcYhI2ovNGNDNpz8xAv8jlHFvNF9l02_NohqS5P5xdeps4Bwg/s320/stormymaitai215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedJtAPVA5DubETC_NPGbnq-yVMqcTxwVi1E_DjyeKibVM-wH97qHC7N1ucmpRhd36rp9h4gryy34pl8H-_SlmKFKvrHNcYhI2ovNGNDNpz8xAv8jlHFvNF9l02_NohqS5P5xdeps4Bwg/s800/stormymaitai215.jpg", "comment_count": 1 }, { "title": "8th and collins", "url": "https://cocktailvirgin.blogspot.com/2012/05/8th-and-collins.html", "published": "2012-05-08T16:42:00.000-04:00", "updated": "2017-08-09T18:26:16.048-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "dry shake", "attribution": { "creator": "Mike Ryan", "source": "Beta Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "genever", "lemon juice", "pisco", "simple syrup" ], "ingredients": [ "1 1/2 oz Pisco Quebranta (Macchu Pisco)", "1/2 oz Anchor Genevieve (Boomsma Oude Genever)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "2 dash Angostura Bitters", "1 Egg White" ], "instructions": "Dry shake the egg white and lemon juice. Add rest of ingredients and ice. Shake, strain into a cocktail glass, and garnish with 3 drops of Angostura Bitters.", "body_text": "1 1/2 oz Pisco Quebranta (Macchu Pisco)\n1/2 oz Anchor Genevieve (Boomsma Oude Genever)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n2 dash Angostura Bitters\n1 Egg White\nDry shake the egg white and lemon juice. Add rest of ingredients and ice. Shake, strain into a cocktail glass, and garnish with 3 drops of Angostura Bitters.\nAfter the Stormy Mai Tai, our quest for the unusual led us to the first edition of the\nRogue\nBeta Cocktails\nbook. There, I spotted the 8th and Collins which reminded me a bit of the\nRosy John\nthat Charles Baker wrote about in his\nSouth American Gentleman's Companion\n. Like the Rosy John, the 8th and Collins by Chicago's Mike Ryan utilized a split spirit pisco and gin/Genever mix in the egg white-laden\nSour\n. Well, technically Mike's recipe called for an American Genever replica (Genever, like Cognac, is a protected geographical product); since we lacked Anchor's Genevieve, I opted for a true Genever in its place.\nThe 8th and Collins' Angostura Bitters garnish paid dividends on the aroma where it joined the pisco notes that seeped through the egg white froth. The sip offered up a creamy lemon and malt mix, and the swallow began with the pisco's funky brandy notes and ended with the Angostura spice and perhaps some of the botanicals from the Genever.  Overall, with the Genever and bitters, it was an interesting variation on the classic Pisco Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxUQCgamx2x9xMNDehsESeWafnlugbiuBDIzkLdR1vZxADj6z6mxGJ5BWkf1VTtwSVkgSEAB9bdOLyE57Y7f4rAEgkHVFzip8F8VA4y3YyBlPI-AlLIAxR0U8prz1CB0BS1HUH7Tt42o/s320/eighthcollins216.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxUQCgamx2x9xMNDehsESeWafnlugbiuBDIzkLdR1vZxADj6z6mxGJ5BWkf1VTtwSVkgSEAB9bdOLyE57Y7f4rAEgkHVFzip8F8VA4y3YyBlPI-AlLIAxR0U8prz1CB0BS1HUH7Tt42o/s800/eighthcollins216.jpg", "comment_count": 0 }, { "title": "the black demure", "url": "https://cocktailvirgin.blogspot.com/2012/05/black-demure.html", "published": "2012-05-08T17:21:00.000-04:00", "updated": "2017-08-09T18:25:31.488-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Franky Marshall", "source": "Clover Club", "year": null }, "categories": [ "cointreau", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Wild Turkey 81 Bourbon", "3/4 oz Lemon Juice", "1/4 oz Crème de Mûre (Marie Brizard Blackberry Brandy)", "1/4 oz Cointreau", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Old Fashioned glass containing fresh ice. Garnish with a blackberry.", "body_text": "2 oz Wild Turkey 81 Bourbon\n3/4 oz Lemon Juice\n1/4 oz Crème de Mûre (Marie Brizard Blackberry Brandy)\n1/4 oz Cointreau\n1/4 oz Simple Syrup\nShake with ice and strain into a Old Fashioned glass containing fresh ice. Garnish with a blackberry.\nFor Cinco de Mayo/Derby Day, Campari's PR group delivered a basket containing the new Wild Turkey 81 Bourbon, Espolón Tequila, and of course Campari. Inside was also a pair of recipes; one was for Eric Alperin's\nBebida de Puebla\nwhich we made last year for Cinco de Mayo, and the other was for the Black Demure by Clover Club's Ms. Franky Marshall.  Since we lacked crème de mûre, I was almost going to put the recipe aside until I realized that we had blackberry brandy which might work in a pinch. Crème de mûre does have a deeper, richer flavor, so in retrospect, perhaps we should have doubled the volume of the blackberry brandy and decreased the simple syrup amount.\nThe Wild Turkey Bourbon's aroma greeted the nose along with a fruit note that was almost peach-like. The citrus elements from the lemon juice and orange liqueur joined the whiskey's malt notes on the sip, and the swallow began with the Bourbon's heat and the blackberry flavors and ended with a tart finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSkgv3PALNL43WBIykXCWfD3RZY3JiZFl5fhkDMeElK7bRn7fm2rnevDHQK89k60oVnDPFo3n0V-cS1McwquxpbMxosQ9_M3by2RKFWJl8r_ZCTghCbAM6Cfo0KEwH-83-WKhoCzOgAs/s320/blackdemure217.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSkgv3PALNL43WBIykXCWfD3RZY3JiZFl5fhkDMeElK7bRn7fm2rnevDHQK89k60oVnDPFo3n0V-cS1McwquxpbMxosQ9_M3by2RKFWJl8r_ZCTghCbAM6Cfo0KEwH-83-WKhoCzOgAs/s800/blackdemure217.jpg", "comment_count": 2 }, { "title": "broken english", "url": "https://cocktailvirgin.blogspot.com/2012/05/broken-english.html", "published": "2012-05-09T16:19:00.000-04:00", "updated": "2017-08-09T18:24:45.593-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage & Investment Company", "year": 2011 }, "categories": [ "benedictine", "bitters (orange)", "bitters (Peychaud's)", "fernet-branca", "gin", "strega", "vermouth (sweet)" ], "ingredients": [ "2 oz Gin (Cold River)", "1 oz Sweet Vermouth (Cocchi Vermouth di Torino)", "1/2 oz Strega", "1/4 oz Fernet Branca", "1 barspoon (1/8 oz) Benedictine", "2 dash Regan's Orange Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "2 oz Gin (Cold River)\n1 oz Sweet Vermouth (Cocchi Vermouth di Torino)\n1/2 oz Strega\n1/4 oz Fernet Branca\n1 barspoon (1/8 oz) Benedictine\n2 dash Regan's Orange Bitters\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nAfter the Black Demure two Saturdays ago, I decided to try a challenging drink by Colin Shearn in Gary Regan's\nAnnual Manual for Bartenders 2011\ncalled Broken English. Colin created this cocktail at Philadelphia's Franklin Mortgage & Investment Company, and I knew from experience that his risky looking recipes turn out incredibly well. The\nInfernal Architect\nfrom\nBeta Cocktails\nand the\nAlways Crashing the Same Car\nwere but two examples of that.\nThe Broken English began with a grapefruit oil aroma that allowed some herbal elements to peak out from underneath. Next, the sip showcased the sweet vermouth's grape along with hints of citrus, and the swallow contained the gin and a medley of bitter complexity. Surprisingly, the drink did not stand out as a Fernet Branca or Strega cocktail which was odd since they are usually domineering and distinctive flavors. And overall, the Broken English was certainly not a train wreck but rather elegant in its balance, and it definitely made for a delightful nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2bdKXFmdWk-aqn4jLD4P-gNeVVCGpnqTagw-iDBoCHKWXpMzO6xTGNUZOGTbk0DFyW5IQhdW_QDemRnQLfVVUd6e107dwkHk_HefNDbJAb7UoY_9pdri22APV3rOvIS9SXlxsAtFDKo/s320/brokenenglish220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2bdKXFmdWk-aqn4jLD4P-gNeVVCGpnqTagw-iDBoCHKWXpMzO6xTGNUZOGTbk0DFyW5IQhdW_QDemRnQLfVVUd6e107dwkHk_HefNDbJAb7UoY_9pdri22APV3rOvIS9SXlxsAtFDKo/s800/brokenenglish220.jpg", "comment_count": 0 }, { "title": "guelaguetza", "url": "https://cocktailvirgin.blogspot.com/2012/05/guelaguetza.html", "published": "2012-05-09T16:44:00.000-04:00", "updated": "2017-08-09T18:23:51.863-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Stir", "year": null }, "categories": [ "#brickandmortar", "amaro", "creme de cacao", "lemon juice", "mezcal" ], "ingredients": [ "1 3/4 oz Del Maguey Crema Mezcal (*)", "1/2 oz Crème de Cacao (white)", "1/4 oz S. Maria al Monte Amaro", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 3/4 oz Del Maguey Crema Mezcal (*)\n1/2 oz Crème de Cacao (white)\n1/4 oz S. Maria al Monte Amaro\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass.\n(*) substitute 90% mezcal (here Del Maguey San Luis del Rio Single Village Mezcal) and 10% agave nectar. This would be approximately 1 tsp agave nectar to 1 1/2 oz mezcal.\nTwo Sundays ago, we decided to visit a few bars in Central Square. We started at Brick and Mortar, and the Guelaguetza on the menu caught my eye. After bartender Kenny Belanger had made me one, I spoke with bar manager Misty Kalkofen about the cocktail's history. Misty had created the drink for a class she did at Barbara Lynch's Stir, and she named it after the Mexican tradition of reciprocity of gifts and services which was important in keeping tight-knit communities. Moreover, the Guelaguetza is an annual festival in and around Oaxaca that involves costumes, parades, and food to honor the survival of this community custom.\nThe Guelaguetza greeted the nose with a smoky mezcal aroma that was complemented by light chocolate notes. The lemon sip was followed by a smooth mezcal and cacao swallow that contained hints of herbalness. Indeed, I was impressed at how the sweetness from the crema mezcal and the liqueurs rather mellowed out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7YOF9mp1Bk1Ok9LXX-5-BDllIiby46x6FgyXz9FLtiaOsnwy3XeSVEqbZBIKed9gAmKxaV7Ueb_2pXRRYxu_VOcVnkqsKhNZWSaP1jYHzBtkW4NO7qeYuVrk4rZ8h869ZXMjcZGMwHE/s320/gulaguetza221.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7YOF9mp1Bk1Ok9LXX-5-BDllIiby46x6FgyXz9FLtiaOsnwy3XeSVEqbZBIKed9gAmKxaV7Ueb_2pXRRYxu_VOcVnkqsKhNZWSaP1jYHzBtkW4NO7qeYuVrk4rZ8h869ZXMjcZGMwHE/s800/gulaguetza221.jpg", "comment_count": 2 }, { "title": "florodora", "url": "https://cocktailvirgin.blogspot.com/2012/05/floradora.html", "published": "2012-05-09T18:17:00.000-04:00", "updated": "2018-02-12T16:56:00.563-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Jimmy O'Brien", "source": "New York Evening World", "year": 1901 }, "categories": [ "#green street", "gin", "lime juice", "raspberry syrup", "soda" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Raspberry Syrup (*)", "1/2 oz Lime Juice" ], "instructions": "Build in a Highball glass filled with ice. Stir to mix and top with ginger ale. Garnish with a lime wedge and add a straw.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Raspberry Syrup (*)\n1/2 oz Lime Juice\nBuild in a Highball glass filled with ice. Stir to mix and top with ginger ale. Garnish with a lime wedge and add a straw.\n(*) Green Street's raspberry syrup is only lightly sweetened and less sugary than a 1:1 simple syrup. Perhaps with a sweeter raspberry syrup, a 1/2 oz would be better here.\nAfter Brick and Mortar, we crossed Mass Ave and paid a visit to Green Street Grill. There, bartenders Derric Crothers and Philip MacLeod were presiding over yet another Stout Sunday. Instead of beer, I asked Derric for the Florodora. The name makes reference to the Florodora Girls who were six singing and dancing ladies who started in London in 1899 before moving to Broadway in 1900. Over seventy girls who fit the specification of being 5 foot 4 inches tall and 130 pounds filled the spots over the years; since these pretty and petite girls were the object of much adoration, much of the attrition was due to male admirers, often rather wealthy, who persuaded them to leave the show. In fact, each of the original sextet snared a millionaire. As David Wondrich relates in\nImbibe!\n, the drink was created one night after a performance. One of the sextet refused anything except for lemonade, unless it was something brand new created for her. Jimmy O'Brien was cited by the\nNew York Evening World\nas the barman who created this Highball for her in 1901.\nThe Florodora's bright hue did not contradict its gin and fruit aroma. The carbonated lime sip was followed by gin and ginger flavors on the swallow. Moreover, the raspberry appeared as a lingering tangy note on the finish. Even with the color, it was still not the most femme looking drink I have had at Green Street; those honors go to the frothy, pink, and delicious\nClover Club\nalso made with their raspberry syrup. After the Florodora, I returned to an old favorite, the\nNew York Flip\n, and updated the writeup with a photograph.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZwiABhtqyomewNlRWDRcObw28kbuO68nky1JvGONZKrbga49cBmtaz19tCdbPmgDuSdgIRlml8KbHwZdY_A-aAzTqe1HrHOlC4IZCmcLSMsAJ4PM2OfptKAHR2dSvkzGuBdyWx5VQkQ/s320/floradora.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJNT42NbISz6zC2BQv4xTsFvQHNaD_4Ughwb1H7NIF-oqewAKAKqytU-P5qyIJ8pXp9_BkMHRzHjZpmTW5QaLm1THDjmdpa68vPxAfIsdMmZlsibnDBHUr-EDix4k2Pni2McieIlaJdw/s320/floradora222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZwiABhtqyomewNlRWDRcObw28kbuO68nky1JvGONZKrbga49cBmtaz19tCdbPmgDuSdgIRlml8KbHwZdY_A-aAzTqe1HrHOlC4IZCmcLSMsAJ4PM2OfptKAHR2dSvkzGuBdyWx5VQkQ/s800/floradora.jpg", "comment_count": 0 }, { "title": "the berry essence", "url": "https://cocktailvirgin.blogspot.com/2012/05/berry-essence.html", "published": "2012-05-10T16:02:00.000-04:00", "updated": "2017-08-09T18:20:52.726-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Freddy Diaz", "source": "Wine & Spirits Wholesalers of America convention", "year": null }, "categories": [ "#other", "bitters (orange)", "egg white", "gin", "lemon juice", "orange juice", "sherry" ], "ingredients": [ "1 1/2 oz Martin Miller Gin", "1/2 oz Dry Sack Medium Sherry", "1/8 oz Boiron Raspberry Purée (sub 1-2 muddled raspberries)", "1/8 oz Boiron Blackberry Purée (sub 1-2 muddled blackberries)", "1/2 oz Boiron Blood Orange Juice (sub fresh)", "1/2 oz Lemon Juice", "1/2 oz Agave Nectar", "2 dash Orange Bitters", "1 Egg White" ], "instructions": "Shake once without ice, add ice, and shake again. Double strain into a cocktail glass and garnish with a fresh raspberry and a rosemary sprig.", "body_text": "1 1/2 oz Martin Miller Gin\n1/2 oz Dry Sack Medium Sherry\n1/8 oz Boiron Raspberry Purée (sub 1-2 muddled raspberries)\n1/8 oz Boiron Blackberry Purée (sub 1-2 muddled blackberries)\n1/2 oz Boiron Blood Orange Juice (sub fresh)\n1/2 oz Lemon Juice\n1/2 oz Agave Nectar\n2 dash Orange Bitters\n1 Egg White\nShake once without ice, add ice, and shake again. Double strain into a cocktail glass and garnish with a fresh raspberry and a rosemary sprig.\nTuesday last week, I was invited to attend a Martin Miller event held at the Back Bay Social Club to promote their gins here in Boston. In attendance was the delightfully eccentric Martin himself whom I had met at Tales of the Cocktail in 2009 when he hosted a bloggers' cocktail hour in 2009. And to further the Tales of the Cocktail connection, behind the bar was Miami's Freddy Diaz whom I had met the next year when he was promoting Dos Maderas Rums with the\nEl Quijote\nand other cocktails. One of the drinks Freddy made with Martin Miller's gin was the Berry Essence which recently took first place at the Wine & Spirits Wholesalers of America convention in Las Vegas.\nThe Berry Essence greeted the nose with a raspberry and rosemary aroma from the garnishes. The fruit notes continued into the creamy, tart sip that contained berry, orange, and grape flavors. Finally, the gin along with a citrus peel note wrapped up the swallow. While I expected the drink to be a lot like the\nClover Club\n, the extra flavors from the sherry, blood orange, and perhaps other ingredients took the drink in a different direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpT2phTyTRg5gCs2Ccu2m_qUsGwmVUWjU_m3AQBZceFjGVGfg_WdGZ5ry2o15qh97xm1N5GoDLO7Rzu-IFImVTlKq4DcvSsKi5wlfaGOz_93Jza9P0bJ9ZN3lcNOk-ImN4vzi534pQVA/s320/berryessence226.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpT2phTyTRg5gCs2Ccu2m_qUsGwmVUWjU_m3AQBZceFjGVGfg_WdGZ5ry2o15qh97xm1N5GoDLO7Rzu-IFImVTlKq4DcvSsKi5wlfaGOz_93Jza9P0bJ9ZN3lcNOk-ImN4vzi534pQVA/s800/berryessence226.jpg", "comment_count": 0 }, { "title": "bridge of sighs", "url": "https://cocktailvirgin.blogspot.com/2012/05/bridge-of-sighs.html", "published": "2012-05-10T16:40:00.000-04:00", "updated": "2017-08-09T18:19:45.062-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "champagne", "creme de cacao", "lemon juice" ], "ingredients": [ "2 oz Marco Bonfante Brachetto d'Acqui Sparkling Wine", "1 oz Angostura Bitters", "3/4 oz Crème de Cacao", "1/2 oz Lemon Juice" ], "instructions": "Shake the bitters, cacao, and juice with ice. Strain into a wine glass with the sparkling wine and gently stir to mix.", "body_text": "2 oz Marco Bonfante Brachetto d'Acqui Sparkling Wine\n1 oz Angostura Bitters\n3/4 oz Crème de Cacao\n1/2 oz Lemon Juice\nShake the bitters, cacao, and juice with ice. Strain into a wine glass with the sparkling wine and gently stir to mix.\nAfter the Martin Miller event, I made my way over to No. 9 Park where bartender Ted Kilpatrick greeted me. The drink he suggested was the Bridge of Sighs featuring an intriguing sparkling wine from the Piedmont called Marco Brachetto d'Acqui. The recipe was spawned from two guests at the bar who had studied at Cambridge University in England. They had described to Ted the Bridge of Sighs -- a covered bridge built on campus in the early 19th century. Often, the sighs came from the students who crossed the bridge to get their grades from the tutor's office. The brooding aesthetic of this academic landmark set the tone for the drink. The wine itself is a lightly effervescent, raspberryish red wine that traditionally is paired with chocolate and often spoke about around Valentine's Day. Besides the link of the wine with the cacao ingredient, Ted also found similar notes with Angostura Bitters which helped to fortify the drink with its hefty proof.\nThe Bridge of Sighs offered up an allspice, cherry, and chocolate aroma. The lightly carbonated lemon and chocolate sip had an intriguingly dry and thick mouthfeel. When chilled, the swallow showcased the Angostura's spice followed by a clean finish; as the drink warmed up, the clean finish transitioned into a lingering clove and allspice one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-kE8JtTgtUWzi9iQKKfj4B3Ki0R4TtYJIm0IN4raYpb4EF5CCsF2sYNmNMx-C4NZXuABVsxX9ZUy0iT0ST879_HhxJzMcZsYnxcdKBtzaqaYEdb6m0SkhpgimLBpDbSfrkuYFpFlHMQ/s320/bridgesighs.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZoKtW6fueDyVqTc7uoz76KExmbPlLfsmqbgkGdN4PFXt_8yxjETKL4HbipAqJx9VgsPIpGw7Op8C4j0wiuU-QrjNNPNxLQnCbWlrVNTrvf4yUf3XqyV1jnOJ15Ys_4GbVHI_DEHRcEY/s320/bridgesighs228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-kE8JtTgtUWzi9iQKKfj4B3Ki0R4TtYJIm0IN4raYpb4EF5CCsF2sYNmNMx-C4NZXuABVsxX9ZUy0iT0ST879_HhxJzMcZsYnxcdKBtzaqaYEdb6m0SkhpgimLBpDbSfrkuYFpFlHMQ/s800/bridgesighs.jpg", "comment_count": 0 }, { "title": "a murder of crows", "url": "https://cocktailvirgin.blogspot.com/2012/05/murder-of-crows.html", "published": "2012-05-11T16:53:00.001-04:00", "updated": "2017-08-09T18:18:03.380-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick", "source": null, "year": null }, "categories": [ "#no. 9 park", "absinthe", "bitters (orange)", "grappa", "wine (white)" ], "ingredients": [ "1 1/2 oz Christoffel Erben Ürziger Würzgarten Riesling Kabinett Wine", "2 oz Bertagnolli Grappa di Amarone", "1/4 oz Lebanese Arak", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.", "body_text": "1 1/2 oz Christoffel Erben Ürziger Würzgarten Riesling Kabinett Wine\n2 oz Bertagnolli Grappa di Amarone\n1/4 oz Lebanese Arak\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.\nThe other drink that bartender Ted Kilpatrick wanted to make for me was another of his wine explorations. This one was using a German Riesling from a special part of the Mosel region called the Spice Garden of Ürziger. The region's steep, red-soiled vineyards impart a spicy, tropical fruit, and earthy flavor to the wines. To complement these spice notes, Ted added Lebanese Arak; once mixed, the spirit's mild louching reminded him of a foggy night in London which might be how the drink got its ominous name.\nThe Murder of Crows offered a light lemon oil on top of a floral-pollen aroma with vegetal notes. The white grape flavors filled the sip, and the swallow showcased the return of the funky pollen note along with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkfxtoSqeFcyQFlYPD-tbzauuGU5fZ54KULfbEJWBdq3q_gTDEXMQTpVZvn6jA_YgPSYI2JjzjpsBT6PCTizZWJ18BlkRNXtGeoZEXGzjtLnkschsSv04OpndCy6PXT21q4izbGuFlm4/s320/murderofcrows229.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkfxtoSqeFcyQFlYPD-tbzauuGU5fZ54KULfbEJWBdq3q_gTDEXMQTpVZvn6jA_YgPSYI2JjzjpsBT6PCTizZWJ18BlkRNXtGeoZEXGzjtLnkschsSv04OpndCy6PXT21q4izbGuFlm4/s800/murderofcrows229.jpg", "comment_count": 0 }, { "title": "irish mermaid", "url": "https://cocktailvirgin.blogspot.com/2012/05/irish-mermaid.html", "published": "2012-05-11T17:38:00.000-04:00", "updated": "2017-08-09T18:17:20.700-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Max La Rocca", "source": "Ohla Hotel bar", "year": null }, "categories": [ "aperol", "bitters (Angostura)", "cherry brandy", "orgeat", "whiskey" ], "ingredients": [ "1 3/4 oz Irish Whiskey (Knappogue Castle 1995)", "1/2 oz Cherry Heering", "1/2 oz Aperol", "1/4 oz Orgeat (BG Reynolds)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist and a cherry (either a black brandied one reduced with Cherry Heering or a Luxardo Maraschino one).", "body_text": "1 3/4 oz Irish Whiskey (Knappogue Castle 1995)\n1/2 oz Cherry Heering\n1/2 oz Aperol\n1/4 oz Orgeat (BG Reynolds)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist and a cherry (either a black brandied one reduced with Cherry Heering or a Luxardo Maraschino one).\nOn Wednesday last week, I decided to make Max La Rocca's\nIrish Mermaid\nthat he created at Barcelona's Ohla Hotel bar. While the Irish part was understandable from the spirit choice, Max explained the curious part of the name as a \"homage to the statue of the Little Mermaid in Copenhagen which is where Cherry Heering liqueur comes from.\" The mermaid was sculpted in 1913 in honor of the Hans Christian Andersen fairy tale, and it soon became an iconic landmark in the city.\nThe Irish Mermaid greeted the nose with orange oils and Irish whiskey's soft malt notes. The Aperol combined with elements of the cherry liqueur to conjure an almost sweet vermouth like flavor on the sip. Next, the swallow began with the Irish whiskey followed by a delightful pairing of cherry and almond along with lingering spice notes. I was impressed at how well such a small amount of orgeat stood out in the drink perhaps due to being mixed with such a soft spirit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWEr8S4PzGd9eKnNjBNF969y9jBNadGPtbBdOjcGjdgKaQFSwSJkur_Lv41-X96Em2xumUwMBYLJuu0i-l8LwmD2HEw3g3oSV78ybJ9gfItMcC8Inv8ydbG8VOk0F5ix_iCmDKn9pwCw/s320/irishmermaid230.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWEr8S4PzGd9eKnNjBNF969y9jBNadGPtbBdOjcGjdgKaQFSwSJkur_Lv41-X96Em2xumUwMBYLJuu0i-l8LwmD2HEw3g3oSV78ybJ9gfItMcC8Inv8ydbG8VOk0F5ix_iCmDKn9pwCw/s800/irishmermaid230.jpg", "comment_count": 0 }, { "title": "mask of zorro", "url": "https://cocktailvirgin.blogspot.com/2012/05/1-12-oz-spanish-brandy-pedro-domecq.html", "published": "2012-05-14T17:49:00.000-04:00", "updated": "2017-08-09T18:16:42.543-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "brandy", "egg white", "kahlua", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Spanish Brandy (Pedro Domecq Fundador Solera Reserva)", "3/4 oz Dry Sherry (Lustau Dry Oloroso)", "1/2 oz Coffee Liqueur (Galliano Ristretto)", "1/4 oz Cinnamon Syrup (BG Reynolds)", "1 dash Angostura Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a cocktail coupe and garnish with a letter 'Z' made with drops of Angostura Bitters.", "body_text": "1 1/2 oz Spanish Brandy (Pedro Domecq Fundador Solera Reserva)\n3/4 oz Dry Sherry (Lustau Dry Oloroso)\n1/2 oz Coffee Liqueur (Galliano Ristretto)\n1/4 oz Cinnamon Syrup (BG Reynolds)\n1 dash Angostura Bitters\n1 Egg White\nShake once without ice and once with. Strain into a cocktail coupe and garnish with a letter 'Z' made with drops of Angostura Bitters.\nTwo weeks ago, the theme for Mixoloseum's Thursday Drink Night was \"action movies,\" and I was inspired to do a Spanish-themed one in honor of the\nMask of Zorro\n. I did not originally picture the drink as an egg white one; however, I became obsessed with leaving the mark of Zorro as a garnish, and egg white froth made the perfect canvas. Once mixed, the Angostura garnish's allspice notes filled the aroma. The sip was a rich, creamy grape, and the sherry continued on into the swallow as a nutty note along with coffee, cinnamon, and spice flavors. Initially, the Mask of Zorro started out more coffee-driven but became more cinnamon forward over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHp6agKo3JJ1gNeJIFNmM2mp6vZeu1x9zgGO7SPV8BSO50ZYl8ihfBnDGK6zPyuaahyaW0zgifqR3ggVqEJ-Hr-RWq0qxR5Ge9xZAt4wEZiJ4_6hoaZo044QgqOlMezREFD6fdHH5VsJ0/s320/zorro232.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHp6agKo3JJ1gNeJIFNmM2mp6vZeu1x9zgGO7SPV8BSO50ZYl8ihfBnDGK6zPyuaahyaW0zgifqR3ggVqEJ-Hr-RWq0qxR5Ge9xZAt4wEZiJ4_6hoaZo044QgqOlMezREFD6fdHH5VsJ0/s800/zorro232.jpg", "comment_count": 0 }, { "title": "neutral ground", "url": "https://cocktailvirgin.blogspot.com/2012/05/neutral-ground.html", "published": "2012-05-14T18:27:00.000-04:00", "updated": "2017-08-09T18:15:46.297-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rhiannon Enlil", "source": "Old Absinthe House", "year": 2008 }, "categories": [ "benedictine", "bitters (orange)", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac 6 Year Rye", "1/2 oz Benedictine", "1/2 oz Dry Amontillado Sherry (Lustau)", "3 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Sazerac 6 Year Rye\n1/2 oz Benedictine\n1/2 oz Dry Amontillado Sherry (Lustau)\n3 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAfter the Thursday Drink Night event was over, Andrea was in the mood for a nightcap. Upon delving into the\nBig Bartender's Book\n, I spotted Rhiannon Enlil's Neutral Ground that she created at the Old Absinthe in New Orleans in 2008 before she eventually made her way over to the Cure Bar across town the following year. Neutral ground in New Orleans is the term for the median of a street; the term got its name from the stretch on Canal Street that separated the Creoles on the French Quarter side and the new Americans living on the other side at the turn of the 19th century. Given the tensions between the two groups, when they met up to do business, it was on this neutral area.\nThe Neutral Ground began with an orange oil and rye aroma that led into a grape and malt sip. The swallow began with the rye notes that were followed by Benedictine's spice and sherry's nuttiness and ended with lingering orange notes from the bitters. Overall, the Neutral Ground was a bit less Manhattan-like than I had first expected perhaps due to the flavor differences between sherry and sweet vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxB5rUBa9sO0rfowj8vtKeOSSjC2S3KTmPDdzUsqBgKowQZ2XzC6ppKoug-OGWvt23ArbdpiSRDBFXrWKWvPF-wo0fuocGryjUkEl1oqRGK4o0oQ-52hGJ9fwPF2La8Sv9lEEGRkXtq4/s320/neutralground233.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxB5rUBa9sO0rfowj8vtKeOSSjC2S3KTmPDdzUsqBgKowQZ2XzC6ppKoug-OGWvt23ArbdpiSRDBFXrWKWvPF-wo0fuocGryjUkEl1oqRGK4o0oQ-52hGJ9fwPF2La8Sv9lEEGRkXtq4/s800/neutralground233.jpg", "comment_count": 0 }, { "title": "coda", "url": "https://cocktailvirgin.blogspot.com/2012/05/coda.html", "published": "2012-05-14T18:42:00.000-04:00", "updated": "2017-08-09T18:14:37.187-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Daniel Eun", "source": "PDT Cocktail Book", "year": null }, "categories": [ "egg", "lime juice", "pimento dram", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Ron Pampero Aniversario Rum (Plantation 5 Year Barbados)", "1 oz Neisson Rhum Blanc (JM Rhum Blanc)", "1 oz Lime Juice", "1/2 oz St. Elizabeth Allspice Dram", "1/2 oz Demerara Syrup (Jaggery)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with. Strain into a Fizz glass and garnish with freshly grated nutmeg.", "body_text": "1 oz Ron Pampero Aniversario Rum (Plantation 5 Year Barbados)\n1 oz Neisson Rhum Blanc (JM Rhum Blanc)\n1 oz Lime Juice\n1/2 oz St. Elizabeth Allspice Dram\n1/2 oz Demerara Syrup (Jaggery)\n1 Whole Egg\nShake once without ice and once with. Strain into a Fizz glass and garnish with freshly grated nutmeg.\nTwo Fridays ago for the cocktail hour, I made Daniel Eun's Coda from the\nPDT Cocktail Book\nwhich appeared like a delightful spiced Daiquiri Flip. The Coda's nutmeg garnish contributed a pleasing level of spice that prepared the palate for the drink's swallow. The sip was full of creamy lime and caramel notes, and the swallow began with grassy rum flavors and ended with lingering allspice accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0cxU0HXm70l74lgDn-hDp95pvZQSz1iMdnFni0SbueMWFqDOnaY5xehUi_iPue5Nc8jwzN_L1jN9GU0KDsFUzt4jHepRGmxQJYxvkKmrO1uV1zAhnv50nlwkPV_A_E34gMDLm9dw6SY/s320/coda234.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0cxU0HXm70l74lgDn-hDp95pvZQSz1iMdnFni0SbueMWFqDOnaY5xehUi_iPue5Nc8jwzN_L1jN9GU0KDsFUzt4jHepRGmxQJYxvkKmrO1uV1zAhnv50nlwkPV_A_E34gMDLm9dw6SY/s800/coda234.jpg", "comment_count": 1 }, { "title": "harry m. stevens cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/05/harry-m-stevens-cocktail.html", "published": "2012-05-15T15:40:00.000-04:00", "updated": "2017-08-09T18:13:53.513-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Hotel Lincoln Cocktail Book", "year": 1937 }, "categories": [ "apricot liqueur", "curacao", "grenadine", "orange juice", "rum", "vermouth (dry)" ], "ingredients": [ "3/4 oz Light Rum (5/8 oz El Dorado 3 Year, 1/8 oz JM Rhum Blanc)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Apricot Brandy (Rothman & Winter)", "3/4 oz Orange Juice", "1/2 tsp Curaçao (Senior Curaçao)", "1/2 tsp Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime twist.", "body_text": "3/4 oz Light Rum (5/8 oz El Dorado 3 Year, 1/8 oz JM Rhum Blanc)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Apricot Brandy (Rothman & Winter)\n3/4 oz Orange Juice\n1/2 tsp Curaçao (Senior Curaçao)\n1/2 tsp Grenadine\nShake with ice and strain into a cocktail glass. Garnish with a lime twist.\nTwo Saturdays ago, the Harry M. Stevens Cocktail recipe caught my eye; it was in the\nBig Bartender's Book\nand adapted from the\nHotel Lincoln Cocktail Book\npublished in Havana, Cuba, in 1937. Who was this Mr. Stevens? He was a New Yorker who debatably created the hotdog! At the turn of the century, Harry ran the ice cream and drink concessions at the New York City Polo Grounds where the New York Giants and New York Yankees baseball teams played. Around 1901, he realized that the spring was a bad time to be selling ice cream and he offered up sausages in a bun. Originally, he called them \"red hot dachshund sausages\" before switching to \"hotdog.\"  Once people realized that there was not dog meat in them, their popularity at the stadium and across the country took off.\nThe Harry M. Stevens Cocktail offered up lime and apricot aromas. The sip presented the vermouth's wine and the orange juice flavors that came across in a dry but not citrus-crisp sort of way. Finally, the rum and apricot notes on the swallow rounded off the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJtlNBlamsPZqXVPEOkTKcCTgWm7TlOE1B5H8YdLZVjYNrsckm0dYIHwYDi7gdd2x1JD1eXe_Tcf-rzu1piHRuWAbRDYKwsKzXDpiOfkgVz7c9LUHXtnOWrFbnLyi9hyD-AE1K7AXA7M/s320/harrysteven236.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJtlNBlamsPZqXVPEOkTKcCTgWm7TlOE1B5H8YdLZVjYNrsckm0dYIHwYDi7gdd2x1JD1eXe_Tcf-rzu1piHRuWAbRDYKwsKzXDpiOfkgVz7c9LUHXtnOWrFbnLyi9hyD-AE1K7AXA7M/s800/harrysteven236.jpg", "comment_count": 0 }, { "title": "ansonia", "url": "https://cocktailvirgin.blogspot.com/2012/05/ansonia.html", "published": "2012-05-15T16:09:00.000-04:00", "updated": "2017-08-09T18:11:42.966-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "absinthe", "maraschino", "scotch", "vermouth (sweet)" ], "ingredients": [ "2/3 Scotch (2 oz Macallan 12 Year Scotch)", "2 dash Maraschino (1/2 oz Luxardo)", "2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)", "1 dash Ojen (18/ oz Obsello Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (2 oz Macallan 12 Year Scotch)\n2 dash Maraschino (1/2 oz Luxardo)\n2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)\n1 dash Ojen (18/ oz Obsello Absinthe)\nStir with ice and strain into a cocktail glass.\nAfter the Harry M. Stevens Cocktail, I decided to flip through the\nPioneers of Mixing at Elite Bars: 1903-1933\nwhere I decided upon the Ansonia. The drink began with a light anise and smoke nose. Next, sweet grape and malt notes filled the sip, and the swallow was a procession of Scotch, Maraschino, and absinthe flavors that ended with lingering anise-chocolate notes from the Obsello Absinthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvMXFR7Io3v77AzH6K6hGDfZb1B-06O6UTwtKwENBfEbRITwHEMt5J0zIFKSU1U7pbnW26UlfuIS6b9zzI1Hcwv-YjLiCkoH6XsK43_e38TQeEAWIu6eANGEX6B0RWOF1EZL37eCKB3c/s320/ansonia237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvMXFR7Io3v77AzH6K6hGDfZb1B-06O6UTwtKwENBfEbRITwHEMt5J0zIFKSU1U7pbnW26UlfuIS6b9zzI1Hcwv-YjLiCkoH6XsK43_e38TQeEAWIu6eANGEX6B0RWOF1EZL37eCKB3c/s800/ansonia237.jpg", "comment_count": 0 }, { "title": "last date", "url": "https://cocktailvirgin.blogspot.com/2012/05/last-date.html", "published": "2012-05-15T16:24:00.000-04:00", "updated": "2017-08-09T18:10:58.992-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Chad Arnholt", "source": "Patterson House", "year": null }, "categories": [ "#citizen boston", "averna", "cognac", "lemon juice", "orgeat" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1 oz Averna", "1/2 oz Orgeat", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into an Old Fashioned glass.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1 oz Averna\n1/2 oz Orgeat\n1/2 oz Lemon Juice\nShake with ice and strain into an Old Fashioned glass.\nTwo Sundays ago, Andrea and I paid a visit to the Citizen Public House by Fenway. For a start, I asked bartender Nick Korn for the Last Date off of their new cocktail menu. I later asked Chad Arnholt about the drink he had a hand in creating. When Chad was doing a guest shift at the Patterson House in Nashville, someone asked for a Scotch drink to celebrate a first date. Through a few changes, the drink eventually morphed into the Cognac-based Last Date.\nThe Last Date's lemon and Cognac notes greeted the nose. On the sip, Averna's rich caramel notes paired well against the lemon juice, and the swallow began with the Cognac followed by Averna's herbal flavors. Finally, the drink ended with the orgeat's almond that contrasted a tart lemon note. As the drink warmed up, the orgeat began to overtake the Averna on the swallow. When I discussed the drink with Nick, he commented that he was surprised at how much the rather flavorful Averna lurks in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjVmIcO1QXxuR6ffQmPlEWOS0QibZjAjFeNTvxG4uqAlttvHLfhfSdGSKD6HeVq1EJjZqi_vL2HuMx1far8-OM_a1Ugec3Jwfx2Lqo_-4wJDenSnIvR4k2e75eAluM8LQpyYGpLjmkBg/s320/lastdate239.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjVmIcO1QXxuR6ffQmPlEWOS0QibZjAjFeNTvxG4uqAlttvHLfhfSdGSKD6HeVq1EJjZqi_vL2HuMx1far8-OM_a1Ugec3Jwfx2Lqo_-4wJDenSnIvR4k2e75eAluM8LQpyYGpLjmkBg/s800/lastdate239.jpg", "comment_count": 1 }, { "title": "strawberry swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/05/strawberry-swizzle.html", "published": "2012-05-17T12:53:00.001-04:00", "updated": "2017-08-09T18:10:18.159-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Nick Korn", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "chartreuse (green)", "lime juice", "sherry", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Lustau Dry Amontillado Sherry", "3/4 oz Green Chartreuse", "3/4 oz Strawberry Syrup", "1/2 oz Lime Juice" ], "instructions": null, "body_text": "1 1/2 oz Lustau Dry Amontillado Sherry\n3/4 oz Green Chartreuse\n3/4 oz Strawberry Syrup\n1/2 oz Lime Juice\nSwizzle to mix in a Highball glass filled with crushed ice. Garnish with a lime wedge and add a straw.\nAfter the Last Date at the Citizen Public House, I ended the evening with the Strawberry Swizzle that bartender Nick Korn made for me. Its lime garnish contributed greatly to the drink's aroma. The lime continued on in the sweet sip along with the sherry's grape flavors. Next, the strawberry followed by the nutty notes of the sherry began the swallow; the swallow ended a bit crisper with the Green Chartreuse's herbal notes appearing. Despite the name, the strawberry turned out to be a relatively minor flavor component, but one that complemented all of the other ingredients especially the sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBuRet3_t_rYm7WZq_n5k3VN38dCVJQbOEsGjBmIlI_RhlLnWSooOiUWwtETDckgi3snNrKNiNQunl1wPgi_NQjQ-73dr7gVCeK8y2sJWVLnq1Ehvs7FBYOw4R-D4dnWZMkmq1hd3Lm8/s320/strawberryswizzle240.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBuRet3_t_rYm7WZq_n5k3VN38dCVJQbOEsGjBmIlI_RhlLnWSooOiUWwtETDckgi3snNrKNiNQunl1wPgi_NQjQ-73dr7gVCeK8y2sJWVLnq1Ehvs7FBYOw4R-D4dnWZMkmq1hd3Lm8/s800/strawberryswizzle240.jpg", "comment_count": 0 }, { "title": "[boa vista]", "url": "https://cocktailvirgin.blogspot.com/2012/05/boa-vista.html", "published": "2012-05-17T13:18:00.001-04:00", "updated": "2017-08-09T18:09:00.221-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Steven Shellenberger", "source": "Pomodoro", "year": null }, "categories": [ "#pomodoro", "campari", "gin", "lime juice" ], "ingredients": [ "1 oz Gin", "1 oz Ponche de Tambarina de Santo Antão", "1/2 oz Campari", "1/2 oz Lime Juice", "7-10 Mint Leaves" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Garnish with a mint sprig and add a straw.", "body_text": "1 oz Gin\n1 oz Ponche de Tambarina de Santo Antão\n1/2 oz Campari\n1/2 oz Lime Juice\n7-10 Mint Leaves\nShake with ice and strain into a rocks glass filled with ice. Garnish with a mint sprig and add a straw.\nTwo Mondays ago, Andrea and I headed over to Pomodoro in Brookline for dinner. For a first drink, bartender Steven Shellenberger wanted to make me a drink with tamarind liqueur from a Cape Verdean producer who he and the bartenders at Clio, such as in their\nMakahiki Cocktail\n, have embraced. Steven described the liqueur as containing a good deal of acidity such that it was like a sloe gin with a different tonality. With that, he crafted a sour meets bitter-sweet drink.\nThe drink's mint garnish provided the aroma that preceded the fruity lime and tamarind sip; interestingly, the sip came across as an almost orange flavor perhaps due to Campari's modifying effects. Finally, the Campari and gin botanicals appeared on the swallow that ended with a mint finish. Overall, I was impressed at how well the tamarind and Campari notes complemented each other here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqO62S4S8xBOKut5kaxjBEl3wtR18MXVWs62Yrw1zcrMzsU8nW7qx_eTKZ5EGB3RJwk4z0q5INFHlXeVKHTzJ_IyKZjOt2sCiOsju9w5DObDY1pl8-87JOqfWQpbqNBwwh7p3w8eeRRgM/s320/tamarindo241.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqO62S4S8xBOKut5kaxjBEl3wtR18MXVWs62Yrw1zcrMzsU8nW7qx_eTKZ5EGB3RJwk4z0q5INFHlXeVKHTzJ_IyKZjOt2sCiOsju9w5DObDY1pl8-87JOqfWQpbqNBwwh7p3w8eeRRgM/s800/tamarindo241.jpg", "comment_count": 0 }, { "title": "naked and famous", "url": "https://cocktailvirgin.blogspot.com/2012/05/naked-and-famous.html", "published": "2012-05-17T16:16:00.000-04:00", "updated": "2017-08-09T18:06:49.064-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Death and Co.", "year": null }, "categories": [ "aperol", "chartreuse (yellow)", "lime juice", "mezcal" ], "ingredients": [ "3/4 oz Mezcal (Sombra)", "3/4 oz Yellow Chartreuse", "3/4 oz Aperol", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Mezcal (Sombra)\n3/4 oz Yellow Chartreuse\n3/4 oz Aperol\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass.\nLast week, our copy of\nFood and Wine: Cocktails 2012\narrived, and that Tuesday I decided to flip through and find a drink. The one that appealed most to Andrea was Joaquin Simo's Naked and Famous that he created at Death and Co. in New York. Besides being an interesting Last Word variation, we have had good luck with his drinks including the\nPunky Monkey\n,\nFlor de Jerez\n, and\nDay Bell\n.\nThe Naked and Famous presented a mezcal aroma with a citrus note that came across as orange. The orange continued on into the sip along with crisp lime and rhubarb flavors. Finally, the smokey mezcal blossomed on the swallow that ended with Yellow Chartreuse savory herbal notes. The Naked and Famous was a pretty solid drink, and I guess that the Hawthorne in Boston agrees because I spotted it on their menu yesterday. Fans of this mezcal drink may also like Phil Ward's\nDivision Bell\nand No. 9 Park's\nLa Palabra\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nqTGKb8piFOrTlh9ix4DeCIBJ8RFlGZDDkawMYUTUh5maIAVni7XbY2m4cgEvBojJ3WnCO2Xz0g_kYHKAYJaAcBbFlfwi0zrS7iXEt4P26oOU0W8rfUAjBZRBfmrokD0XnPYHkuli8YB/s320/nakedfamous243.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nqTGKb8piFOrTlh9ix4DeCIBJ8RFlGZDDkawMYUTUh5maIAVni7XbY2m4cgEvBojJ3WnCO2Xz0g_kYHKAYJaAcBbFlfwi0zrS7iXEt4P26oOU0W8rfUAjBZRBfmrokD0XnPYHkuli8YB/s800/nakedfamous243.jpg", "comment_count": 0 }, { "title": "sunflower cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/05/sunflower-cocktail.html", "published": "2012-05-18T16:11:00.001-04:00", "updated": "2017-08-09T18:07:54.707-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "StarChefs", "year": 2008 }, "categories": [ "absinthe", "cointreau", "gin", "lemon juice", "st. germain" ], "ingredients": [ "3/4 oz Plymouth Gin (Farmer's Gin)", "3/4 oz St. Germain", "3/4 oz Cointreau", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass rinsed with absinthe (Pernod). Garnish with a lemon twist.", "body_text": "3/4 oz Plymouth Gin (Farmer's Gin)\n3/4 oz St. Germain\n3/4 oz Cointreau\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass rinsed with absinthe (Pernod). Garnish with a lemon twist.\nAfter the Naked and Famous, I decided to try another equal parts drink and one recommended by Devin of the\nPeriodista Tales\n. Besides obscure Cuban drinks that take root in Boston, Devin is also a big fan of Sam Ross's work, and he recommended Sam's Sunflower Cocktail to me. The recipe appeared in\nStarChefs\nback in 2008, and, like many drinks from that year, it was not a big surprised that it contained St. Germain. With the absinthe rinse, gin, lemon, and orange liqueur, the Sunflower did have hints of being a Corpse Reviver No. 2 variation despite the name.\nThe Sunflower greeted the nose with lemon and anise notes that preceded a citrus sip containing lemon juice and Cointreau flavors. The swallow began with the gin's botanicals and St. Germain's floral notes and ended with a light absinthe aftertaste. Overall, the swap of St. Germain for Lillet Blanc did yield a Corpse Reviver No. 2-like drink, but it came across as a bit sweeter and more flowery.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindulOSWcBqkT-b90lUfrPjkm59Q74VE-NXOqHoVOPuGtetcYJdfVT5C6zO-DnQD6kXWq504J2UmJ9nZHPpj3T7aoEnsGYqmDit1CrXK7dX-YeKsTaoDU3_PxbR2kv5leSWSsSbNCqm_vg/s320/sunflower244.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindulOSWcBqkT-b90lUfrPjkm59Q74VE-NXOqHoVOPuGtetcYJdfVT5C6zO-DnQD6kXWq504J2UmJ9nZHPpj3T7aoEnsGYqmDit1CrXK7dX-YeKsTaoDU3_PxbR2kv5leSWSsSbNCqm_vg/s800/sunflower244.jpg", "comment_count": 0 }, { "title": "the o.g.", "url": "https://cocktailvirgin.blogspot.com/2012/05/og.html", "published": "2012-05-18T16:33:00.001-04:00", "updated": "2017-08-09T18:07:46.161-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "cachaça", "lime juice", "orange juice", "orgeat" ], "ingredients": [ "1 1/2 oz Beija Cachaça", "3/4 oz Orange Juice", "1/2 oz Lime Juice", "1/2 oz Monin Orgeat", "3 dash Falernum Bitters" ], "instructions": "Shake with ice and pour into a rocks glass. Garnish with an orange wheel and a cherry, and add a straw.", "body_text": "1 1/2 oz Beija Cachaça\n3/4 oz Orange Juice\n1/2 oz Lime Juice\n1/2 oz Monin Orgeat\n3 dash Falernum Bitters\nShake with ice and pour into a rocks glass. Garnish with an orange wheel and a cherry, and add a straw.\nOn Wednesday last week, Andrea and I headed over to Trina's Starlite Lounge for dinner. For a drink, I asked bartender Emma Hollander for the O.G. While Emma did confirm that the name stood for \"original gangster,\" she surmised that the drink's inspiration occurred in Vegas. As almost an abstraction of a Mai Tai, the drink seemed worth a go. On the nose, the O.G. put forth a grassy and citrus aroma. Next, the lime and orange sip led into the cachaça balanced by the orgeat on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9_8RQoy3KF21CyDiN6o0ktHP48wc8Uaf37xVkH_XcgjmE7Xzi1DtMV8DnsnecPZlDISIFPYTrledBrO8VihgKSFkHordsGPrEorUw7QTYMoYdQ0VAFHwYaQQbmf69k_h5jFHrYg4CKc/s320/theog245.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9_8RQoy3KF21CyDiN6o0ktHP48wc8Uaf37xVkH_XcgjmE7Xzi1DtMV8DnsnecPZlDISIFPYTrledBrO8VihgKSFkHordsGPrEorUw7QTYMoYdQ0VAFHwYaQQbmf69k_h5jFHrYg4CKc/s800/theog245.jpg", "comment_count": 3 }, { "title": "the charlatan", "url": "https://cocktailvirgin.blogspot.com/2012/05/charlatan.html", "published": "2012-05-18T17:11:00.000-04:00", "updated": "2017-08-09T15:50:29.373-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Maksym Pazuniak", "source": "Gary Regan's Annual Manual for Bartenders", "year": 2012 }, "categories": [ "*room temperature", "bitters (orange)", "campari", "cherry brandy", "punt e mes" ], "ingredients": [ "2 oz Punt e Mes", "3/4 oz Campari", "1/2 oz Cherry Heering", "2 dash Regan's Orange Bitters" ], "instructions": "Stir the ingredients without ice in a mixing glass. Flame 3 orange twists to coat the inside of an Old Fashioned glass with orange oils. Pour in the drink, and garnish with a single unflamed orange twist. This is a room temperature cocktail.", "body_text": "2 oz Punt e Mes\n3/4 oz Campari\n1/2 oz Cherry Heering\n2 dash Regan's Orange Bitters\nStir the ingredients without ice in a mixing glass. Flame 3 orange twists to coat the inside of an Old Fashioned glass with orange oils. Pour in the drink, and garnish with a single unflamed orange twist. This is a room temperature cocktail.\nAfter Trina's, I was in the mood for a digestif-style nightcap while Andrea was wanting something light. As a compromise I suggested Maksym Pazuniak's the Charlatan that appeared in Gary Regan's\nAnnual Manual for Bartenders 2012\n. Unlike the 2011 edition, there was no large collection of recipes (that will be in a separate book coming out in July); however, there were a few recipes scattered throughout including this one in a section on room temperature cocktails. Maks and others shared their thoughts on unchilled cocktails in a good article in\nStarChefs\nlast year.\nThe Charlatan first presented orange oil aromas that later morphed into grape notes from the Punt e Mes. The sip showcased the fruit flavors from the Punt e Mes and Cherry Heering, and the swallow offered up the Punt e Mes' and Campari's bitter notes with hints of orange on the finish. I was intrigued at how the Cherry Heering brought out the fruit notes of the Punt e Mes and how Campari complemented its bitter ones. In the end, the Charlatan served as a good but light digestif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72Y0k4WBUyNvGn2twiX6zCJy0UGyBQFj_zM1GyeQ0j66p_px_1i10cUT795OfbeG_GMYGdiXgwcINT4InOG3SlC3SrlOTLHa6rOynBuJLBwjjzzHt5flIrzogSMag0s21eEyxLkFsP0I/s320/charlatan246.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72Y0k4WBUyNvGn2twiX6zCJy0UGyBQFj_zM1GyeQ0j66p_px_1i10cUT795OfbeG_GMYGdiXgwcINT4InOG3SlC3SrlOTLHa6rOynBuJLBwjjzzHt5flIrzogSMag0s21eEyxLkFsP0I/s800/charlatan246.jpg", "comment_count": 1 }, { "title": "loreto swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/05/4-coffee-beans-1-oz-cachaca-cuca-fresca.html", "published": "2012-05-21T16:57:00.000-04:00", "updated": "2017-08-09T15:49:58.383-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "frederic", "source": "Mixoloseum", "year": null }, "categories": [ "*original", "bitters (Angostura)", "cachaça", "lime juice", "pineapple juice", "pisco", "simple syrup" ], "ingredients": [ "4 Coffee Beans", "1 oz Cachaça (Cuca Fresca)", "1 oz Pisco (Macchu Pisco)", "1/2 oz Lime Juice", "3/4 oz Pineapple Juice", "3/4 oz Simple Syrup" ], "instructions": "Muddle the coffee beans in a mixing glass and add pisco and cachaça. Meanwhile, add the rest of the ingredients to a tall glass filled with crushed ice. Next, fine-strain the coffee-tinged pisco and cachaça into the tall glass (to remove coffee grounds). Swizzle to mix. Garnish with 3 dash Angostura Bitters and a lime twist, and add a straw.", "body_text": "4 Coffee Beans\n1 oz Cachaça (Cuca Fresca)\n1 oz Pisco (Macchu Pisco)\n1/2 oz Lime Juice\n3/4 oz Pineapple Juice\n3/4 oz Simple Syrup\nMuddle the coffee beans in a mixing glass and add pisco and cachaça. Meanwhile, add the rest of the ingredients to a tall glass filled with crushed ice. Next, fine-strain the coffee-tinged pisco and cachaça into the tall glass (to remove coffee grounds). Swizzle to mix. Garnish with 3 dash Angostura Bitters and a lime twist, and add a straw.\nFor Thursday Drink Night two weeks ago on Mixoloseum, the theme was \"summertime.\" I decided upon the Swizzle as my summery drink format and in scanning the shelves, my eyes set upon pisco and cachaça. Since Peru and Brazil share a border, perhaps mixing the two spirits would work especially since one has a funky grape and the other a funky grass aroma and flavor. To add some extra pizzazz to the Swizzle, the coffee-infused pisco part of the\nZambito\ncame to mind and I figured that a quick muddling would add just enough coffee notes to the drink as muddling caraway seeds did in Corey Bunnewith's\nBalao Swizzle\n. For a name, I dubbed the drink after a part of Peru that is on the border with Brazil.\nThe Loreto Swizzle greeted the nose with lime oil, allspice, and clove aromas. The lime juice seemed to dominate the sip, and the swallow began with the grassy and funky spirits followed by the pineapple and coffee flavors. Towards the end of the drink, the Angostura Bitters garnish began to enter the drink, and thus, things became a bit more spiced and dry at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic74jym6_gFf7-rV8nuP3sxagDbAayBWCEjmvC9O-7JWY4tucVNYahUDjc4IWrio-VKNCKYS-9xWWQ1f3hk2YKB03mvSDCa7WGTHri8r_Ir7mudgkE6NB-1Mg9so5tIvE4h7VheX1z9dM/s320/loretoswizzle247.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic74jym6_gFf7-rV8nuP3sxagDbAayBWCEjmvC9O-7JWY4tucVNYahUDjc4IWrio-VKNCKYS-9xWWQ1f3hk2YKB03mvSDCa7WGTHri8r_Ir7mudgkE6NB-1Mg9so5tIvE4h7VheX1z9dM/s800/loretoswizzle247.jpg", "comment_count": 0 }, { "title": "flowers of distinction", "url": "https://cocktailvirgin.blogspot.com/2012/05/flowers-of-distinction.html", "published": "2012-05-21T17:22:00.000-04:00", "updated": "2017-08-09T15:49:06.798-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jason Lograsso", "source": "A Taste for Absinthe", "year": null }, "categories": [ "absinthe", "dubonnet", "lemon juice", "mezcal", "st. germain" ], "ingredients": [ "3/4 oz Del Maguey Mezcal (Vida)", "3/4 oz Lillet Rouge (Dubonnet)", "3/4 oz St. Germain", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Float 1 dash absinthe (15 drops Kübler).", "body_text": "3/4 oz Del Maguey Mezcal (Vida)\n3/4 oz Lillet Rouge (Dubonnet)\n3/4 oz St. Germain\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Float 1 dash absinthe (15 drops Kübler).\nTwo Fridays ago, Andrea was in the mood for an absinthe drink, so I opened up\nA Taste for Absinthe\nand found one that Jason Lograsso of Bourbon and Branch had submitted. As a smokey and flowery variation on the Corpse Reviver #2, the Flowers of Distinction seemed worth the try. Moreover, the St. Germain aspect did remind me a little of Sam Ross'\nSunflower Cocktail\nthat I had tried a few nights before.\nBefore I added the absinthe garnish, the drink had a strawberry-like aroma which did in fact return once the floated absinthe layer had been diminished with successive sips; in between, the drink had an absinthe aroma with hints of smokey mezcal poking through. The Flowers of Distinction's sip was citrusy with additional fruit elements from the St. Germain and Dubonnet, while the swallow was St. Germain's floral notes mixed with the mezcal. The drink did taste a bit different than expected for the swallow was much more full flavored than I had first anticipated.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizezQjHPKMAFlY7n_uFUs6RZk_WLNKIAYG5YsLD0Z2dNiQSbmVrPyl2wzYyAcIIHmtDVFjaiJ1Sc5JjKv_B6lPc45dgCIU58YojgdKyqjnd2LyYs_i7Bhv3XbSSJkXupHVXQXWkBdY-Yk/s320/flowerdistinction248.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizezQjHPKMAFlY7n_uFUs6RZk_WLNKIAYG5YsLD0Z2dNiQSbmVrPyl2wzYyAcIIHmtDVFjaiJ1Sc5JjKv_B6lPc45dgCIU58YojgdKyqjnd2LyYs_i7Bhv3XbSSJkXupHVXQXWkBdY-Yk/s800/flowerdistinction248.jpg", "comment_count": 0 }, { "title": "el jimador re-animador", "url": "https://cocktailvirgin.blogspot.com/2012/05/el-jimador-re-animador.html", "published": "2012-05-21T17:58:00.000-04:00", "updated": "2017-08-09T15:48:11.690-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kathleen Semanski", "source": "Saveur's Cointreau cocktail competition", "year": null }, "categories": [ "chartreuse (green)", "cointreau", "lillet", "lime juice", "tequila" ], "ingredients": [ "3/4 oz Reposado Tequila (Espolón)", "3/4 oz Cointreau", "3/4 oz Lillet Blanc (Cocchi Americano)", "3/4 oz Lime Juice", "1/4 oz Green Chartreuse" ], "instructions": "Shake with ice and strain into cocktail glass. Garnish with a lemon twist. The recipe was slightly adapted from the", "body_text": "3/4 oz Reposado Tequila (Espolón)\n3/4 oz Cointreau\n3/4 oz Lillet Blanc (Cocchi Americano)\n3/4 oz Lime Juice\n1/4 oz Green Chartreuse\nShake with ice and strain into cocktail glass. Garnish with a lemon twist. The recipe was slightly adapted from the\noriginal\n.\nOn Saturday two weeks ago, to continue the progression from the Sunflower to the Flowers of Distinction, I decided to try a tequila Corpse Reviver #2 variation that I had spotted a while ago in Saveur's Cointreau cocktail competition. The El Jimador Re-animador was created by Kathleen Semanski, a bartender at Scholars Lounge in Boston. With the tequila, aromatized wine, and lime, it reminded me of the\nLoop Tonic\nand perhaps the\nJimador Sour\nbut with more orange flavors in the mix.\nThe Jimador Re-animador began with a lemon, lime, and agave aroma. The sip offered up a citrus mix of the orange liqueur, Cocchi Americano, and lime juice, and the swallow paired the vegetal aspects of the tequila with a light amount of Green Chartreuse's herbalness at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoEPn9UIF1tj6I0juGKTG7kJDAymySnMIDXunz8cpFoGd4kqyQrMJn0BQ8PSV2yTwgwtPAwWRFzGVJ9Prm1NHMo2cpnOuNBUvjfMCNsvdCinCFfcO1NujucOhjQzMA0SuXYXDnUqkFaA/s320/jimador249.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoEPn9UIF1tj6I0juGKTG7kJDAymySnMIDXunz8cpFoGd4kqyQrMJn0BQ8PSV2yTwgwtPAwWRFzGVJ9Prm1NHMo2cpnOuNBUvjfMCNsvdCinCFfcO1NujucOhjQzMA0SuXYXDnUqkFaA/s800/jimador249.jpg", "comment_count": 0 }, { "title": "perfect pal", "url": "https://cocktailvirgin.blogspot.com/2012/05/1-oz-old-overholt-rye-rittenhouse-100.html", "published": "2012-05-22T15:38:00.000-04:00", "updated": "2017-08-09T14:48:16.594-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Evan Harrison", "source": "the Independent", "year": null }, "categories": [ "aperol", "bitters (orange)", "vermouth (dry)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye (Rittenhouse 100)", "1/2 oz Cinzano Sweet Vermouth (Cocchi)", "1/2 oz Noilly Prat Dry Vermouth", "1 oz Aperol", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Old Overholt Rye (Rittenhouse 100)\n1/2 oz Cinzano Sweet Vermouth (Cocchi)\n1/2 oz Noilly Prat Dry Vermouth\n1 oz Aperol\n2 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass.\nAfter the Jimador Re-animador, we decided to revisit one of the older drinks from the Independent in Somerville called the Perfect Pal. As a softer take on the classic Old Pal (rye, Campari, dry vermouth), this whiskey drink was quite pleasing then as well as now, yet my drinking it at the Independent pre-dated my work on the blog. I am not sure if the drink was created by Evan Harrison, but I believe it dates back to when he was working there.\nThe Perfect Pal presented an apricot-like aroma. The stone fruit notes continued into the sip as the vermouths' grape combined with the Aperol and orange bitters. The rye appeared as a malty sip and barrel-aged notes on the swallow that accompanied a peachy finish. Overall, the combination of flavors reminded me of the\n1795\nthat I had a few years later at Craigie on Main.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKtGIEC-YMYD4U9b3BjjxTvy7hoJRAWasbzxYgc8geBrJ6lR-HtWI9cyyW7JuI9Hlv2CUJeAv8Dr9SDEGoxr-EW_B2TNP1CTQPEuG_pVR7nVzllpdy9zu8SQXxWhgpQSxWYQQzaS3Uv8/s320/perfectpal251.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKtGIEC-YMYD4U9b3BjjxTvy7hoJRAWasbzxYgc8geBrJ6lR-HtWI9cyyW7JuI9Hlv2CUJeAv8Dr9SDEGoxr-EW_B2TNP1CTQPEuG_pVR7nVzllpdy9zu8SQXxWhgpQSxWYQQzaS3Uv8/s800/perfectpal251.jpg", "comment_count": 0 }, { "title": "penny reel", "url": "https://cocktailvirgin.blogspot.com/2012/05/penny-reel.html", "published": "2012-05-22T15:59:00.000-04:00", "updated": "2017-08-09T14:47:40.849-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jamie Walsh", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "bitters (Angostura)", "brandy", "drambuie", "falernum", "lime juice", "raspberry syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Drambuie", "1 oz Brandy", "1 oz El Dorado 12 Year Demerara Rum", "1/2 oz Raspberry Purée", "1/2 oz Lime Juice", "1/4 oz Cinnamon Syrup", "1/4 oz Falernum", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug filled with crushed ice. Garnish with a lime twist and 2 cherries, and add a straw.", "body_text": "1 oz Drambuie\n1 oz Brandy\n1 oz El Dorado 12 Year Demerara Rum\n1/2 oz Raspberry Purée\n1/2 oz Lime Juice\n1/4 oz Cinnamon Syrup\n1/4 oz Falernum\n3 dash Angostura Bitters\nShake with ice and strain into a Tiki mug filled with crushed ice. Garnish with a lime twist and 2 cherries, and add a straw.\nOn Sunday, Andrea had to go into work, so I decided to go on a bar crawl until I could meet up with her later. I started my afternoon at Stoddard's in Boston and asked bartender Eric Cross for the Penny Reel. With a name that evoked an image of early movie theaters and with classic ingredients like brandy, demerara rum, raspberry, and lime, I was expecting a turn of the century style of drink. I was not expecting a Tiki drink especially since the cinnamon syrup and falernum were left off of the ingredients list; however, I was not upset by the surprise. Eric explained that the drink was named after bar manager Jamie Walsh's new daughter Penelope, although he did not rule out the possibility of movie or music influences in the drink's naming. The 1964 Jamaican ska song \"Penny Reel\" by Eric Morris at least would support the tropical feel to the drink.\nThe Penny Reel greeted the nose with a raspberry and lime aroma. The lime and honey sip was followed by raspberry and rum notes on the swallow. Moreover, the swallow ended with cinnamon, clove, and other spice notes that grew over successive sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVajKdi1cxiGynLaEc0YUBQhliICGevJmjE9iAEYielNbw4_4wCESLRI1q_tDbKygxPthA1j20G5e-th6yuCjAqDPYtgSuqNKaI5ewC3l86i5pqlw5H8fjPgImjNRhR2TK6OmMc13Oibc/s320/pennyreel252.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVajKdi1cxiGynLaEc0YUBQhliICGevJmjE9iAEYielNbw4_4wCESLRI1q_tDbKygxPthA1j20G5e-th6yuCjAqDPYtgSuqNKaI5ewC3l86i5pqlw5H8fjPgImjNRhR2TK6OmMc13Oibc/s800/pennyreel252.jpg", "comment_count": 1 }, { "title": "bittah walshie", "url": "https://cocktailvirgin.blogspot.com/2012/05/bittah-walshie.html", "published": "2012-05-22T16:19:00.000-04:00", "updated": "2017-08-09T14:47:04.433-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ryan McGrale", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "bitters (Angostura)", "curacao", "gin", "lime juice", "orgeat" ], "ingredients": [ "2 oz Plymouth Gin", "3/4 oz Angostura Bitters", "1/2 oz Lime Juice", "1/2 oz Orgeat", "1/4 oz Curaçao" ], "instructions": "Shake with ice and strain into a cocktail coupe glass.", "body_text": "2 oz Plymouth Gin\n3/4 oz Angostura Bitters\n1/2 oz Lime Juice\n1/2 oz Orgeat\n1/4 oz Curaçao\nShake with ice and strain into a cocktail coupe glass.\nFor my next drink at Stoddard's, I asked bartender Eric Cross for the Bittah Walshie. The cocktail was credited to Boston legend Ryan McGrale perhaps in honor of Stoddard's bar manager Jamie Walsh. With the heavy dose of Angostura Bitters along with lime juice, orgeat, and orange liqueur, the Bitter Walshie reminded me a little of Giuseppe Gonzalez's\nStormy Mai Tai\nalbeit with a less tropical feel.\nThe Bittah Walshie conjured an allspice and clove bouquet that led into a cherry, citrus, and almond sip. The swallow presented more of the Angostura Bitter's spices along with lime tartness and the gin's juniper notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSTvy7w3QWH9tbDoTJzB23TuRCYoPs5Xui9Xw2Br0owMdd6nAn-pOEagY7IOT7fUgF_wF7QGmbbiIT0UEGp9zeId0q7JnbUjK_voBeTOG4T3HiDGStgJRE8Am97SceKu79d6UhZ_V8v0/s320/bittahwalshie253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSTvy7w3QWH9tbDoTJzB23TuRCYoPs5Xui9Xw2Br0owMdd6nAn-pOEagY7IOT7fUgF_wF7QGmbbiIT0UEGp9zeId0q7JnbUjK_voBeTOG4T3HiDGStgJRE8Am97SceKu79d6UhZ_V8v0/s800/bittahwalshie253.jpg", "comment_count": 3 }, { "title": "1910 cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/05/1910-cocktail.html", "published": "2012-05-23T15:59:00.003-04:00", "updated": "2022-09-19T23:51:40.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ezra Star", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (Peychaud's)", "maraschino", "mezcal", "punt e mes", "tequila" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida", "3/4 oz El Tesoro Reposado Tequila (*)", "1 oz Punt e Mes", "1/2 oz Maraschino Liqueur", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.", "body_text": "3/4 oz Del Maguey Mezcal Vida\n3/4 oz El Tesoro Reposado Tequila (*)\n1 oz Punt e Mes\n1/2 oz Maraschino Liqueur\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.\n(*)\nPostnote January 2022:\nEzra finalized this drink with Cognac.\nSee below.\nAfter Stoddard's, I continued my Sunday bar crawl to Drink where I found a seat in front of bartender Jeff Grdinich. For a start, Jeff recommended a variation on the\n1919 Cocktail\nproportions that was crafted by Ezra Star. When I commented that it looked more like an agave-based\nRed Hook\n, Jeff replied that it was like Boston and New York took a trip to Mexico. Although I did not inquire about what Ezra named the drink after, I have to believe given the spirit choice that it is a reference to the beginning of the Mexican Revolution.\nThe 1910 Cocktail offered up an agave and orange aroma that later gained Maraschino notes as the citrus oils subsided. The Punt e Mes' grape filled the sip, and the swallow started with a smoky tequila and mezcal combination. Next, Maraschino's nutty mingled with Punt e Mes' bitter notes, and the drink concluded with spice notes on the finish.\nPostnote 9/19/22:\nI discovered this in the \"Drinks of Drink\" notebook at work and found the Rosetta Stone -- it was created as a tequila-mezcal cocktail and switched to Cognac-mezcal one later. See the updated\n1910 Cocktail\nentry for tasting notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGSltd34zvIsijOxb9EbEtVAYlCZ9KAJPjPv8cgreoeNOY6Yddiv5Ru5lP0H3AxC9uAGhmLn_ilHLQEz0ojr1AeT5sqN_CrbuMnwRIgW_RxNreSUQd7gYo8yPEiqYvQn0w3Ypn3bkD-Y/s320/the1910_254.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicOfwYG78Iur1tt0SAzJ0sW0cpySXv4fn8T1Nn9VlEin8nu9dU1ThqQIXnN-nM-h05awraS0de6zM10fEFiC80Us1khj0__ROjEBzh-ok34zDJOSPQTvnKGkL8x6SA_LOtuUaRJI4K-kO3PJgqQsWTW_Zc-55uy-936SlN5spCWE28in_URLZnAHe9A/s320/1910rosettastone.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGSltd34zvIsijOxb9EbEtVAYlCZ9KAJPjPv8cgreoeNOY6Yddiv5Ru5lP0H3AxC9uAGhmLn_ilHLQEz0ojr1AeT5sqN_CrbuMnwRIgW_RxNreSUQd7gYo8yPEiqYvQn0w3Ypn3bkD-Y/s800/the1910_254.jpg", "comment_count": 0 }, { "title": "sleeping with strangers", "url": "https://cocktailvirgin.blogspot.com/2012/05/sleeping-with-strangers.html", "published": "2012-05-23T16:28:00.000-04:00", "updated": "2017-08-09T14:45:46.933-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Maks Pazuniak", "source": "Counting Room", "year": null }, "categories": [ "#drink", "bitters (other)", "campari", "rum", "swedish punsch" ], "ingredients": [ "1 oz Neisson Rhum Agricole Blanc", "1 oz Campari", "1 oz Kronan Swedish Punsch", "1 dash Bittermens Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a grapefruit twist.", "body_text": "1 oz Neisson Rhum Agricole Blanc\n1 oz Campari\n1 oz Kronan Swedish Punsch\n1 dash Bittermens Grapefruit Bitters\nStir with ice and strain into a rocks glass. Garnish with a grapefruit twist.\nAs a follow up to the 1910 Cocktail, bartender Jeff Grdinich suggested a drink created by Maks Pazuniak of the Counting Room in Brooklyn called Sleeping with Strangers. While the drink recipe initially sounded like a rhum agricole Negroni, the stranger here was the Swedish Punsch which would replace the Negroni's sweet vermouth. I have seen similar swappings such as Swedish Punsch for Lillet Blanc in certain Corpse Reviver #2 recipes in 1940s drink books starting with Crosby Gaige's\nCocktail Guide and Ladies' Companion\nfrom 1941. Having been a fan of Maks since he\nserved\nus at the Cure Bar in New Orleans as well as his work with\nRogue\nBeta Cocktails\n, I was definitely willing to give this one a go. I later was able to track down the drink to the April 16th edition of Counting Room's weekly Something Like This menu; the only difference was that the original called for the Bittermens Orange Cream Citrate instead of grapefruit bitters.\nThe Sleeping with Strangers began with a strong showing of grapefruit oil with hints of Campari poking through. The sip was sweet with citrus notes, and the swallow proffered funky rhum agricole flavors followed by Campari's bitter notes. If I were to compare the flavors to a single drink, it would have to be Scott Holliday's\nDefensio\nthat he based off of the Lucien Gaudin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTEpsD9woajl8eCUuE5_48uD3TkGq5QM5Mu3pkmtxCl8dtVEu-7MIeODs4gDQK-P5xnxARY4gPenfd61yx4PN9dYhT8zsx6zoh31QLmSffaLE5wL_ypM9Vuoz8HPzqToD7jLOfIk3cuQ/s320/sleepingstrangers255.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTEpsD9woajl8eCUuE5_48uD3TkGq5QM5Mu3pkmtxCl8dtVEu-7MIeODs4gDQK-P5xnxARY4gPenfd61yx4PN9dYhT8zsx6zoh31QLmSffaLE5wL_ypM9Vuoz8HPzqToD7jLOfIk3cuQ/s800/sleepingstrangers255.jpg", "comment_count": 5 }, { "title": "islay louisiane", "url": "https://cocktailvirgin.blogspot.com/2012/05/islay-louisiane.html", "published": "2012-05-24T19:10:00.001-04:00", "updated": "2017-08-09T14:43:59.329-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick, Tyler Wang, and Sam Olivari", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "benedictine", "bitters (aromatic)", "bitters (Peychaud's)", "herbsainte", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Talisker 10 Year Scotch", "1 1/4 oz Benedictine", "1 1/4 oz Cocchi Vermouth di Torino (Sweet Vermouth)", "1/8 oz Kübler Absinthe (1 barspoon)", "2 dash Peychaud's Bitters", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with Herbsaint. Twist a lemon peel over the top and discard.", "body_text": "1 1/4 oz Talisker 10 Year Scotch\n1 1/4 oz Benedictine\n1 1/4 oz Cocchi Vermouth di Torino (Sweet Vermouth)\n1/8 oz Kübler Absinthe (1 barspoon)\n2 dash Peychaud's Bitters\n2 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a rocks glass pre-rinsed with Herbsaint. Twist a lemon peel over the top and discard.\nThe third and final stop on my Sunday bar crawl was No. 9 Park. The drink I requested from bartender Tyler Wang was the Islay Louisiane. Bartender Ted Kilpatrick was on hand to explain how the drink was a riff on the\nCocktail à la Louisiane\n; moreover, the collaborative effort of Ted, Tyler, and Sam Olivari originally was going to be called De La Skye after the Isle of Skye in northern Scotland before they decided on converting the \"à la\" to \"Islay\" in the name. While Green Street has the original on the A-to-Z menu as it appears in\nFamous New Orleans Drinks and How to Mix 'Em\n, the only other variation I have tried was Max Toste's rye whiskey-driven\none\nat Deep Ellum. The No. 9 twist was a step even further with additional smoke and bitters notes.\nThe Islay Louisiane began with a lemon oil and anise aroma, and as the drink warmed up, it gained some interesting smoke accents. With malt and grape flavors on the sip, the swallow offered up the smoky whisky, the Benedictine's herbal complexity, and the Herbsaint and absinthe's anise. Indeed, I was quite impressed at how well the peat smoke complemented the anise in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhcPpwkT8u6LMVEqL8VRRdbzvC6K0cEHFfCkab2O2kL95_mYpGrhYuIDuZqbNFwRRBReiTy24yyMervlSNO7tGwVxQ0FD5QgPZKULdYaKwCVuYh1UMDQjtO0x-tdGbPhxNC9sqFtSnVI/s320/islaylouisiane256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhcPpwkT8u6LMVEqL8VRRdbzvC6K0cEHFfCkab2O2kL95_mYpGrhYuIDuZqbNFwRRBReiTy24yyMervlSNO7tGwVxQ0FD5QgPZKULdYaKwCVuYh1UMDQjtO0x-tdGbPhxNC9sqFtSnVI/s800/islaylouisiane256.jpg", "comment_count": 0 }, { "title": "oaxacan rose", "url": "https://cocktailvirgin.blogspot.com/2012/05/oaxacan-rose.html", "published": "2012-05-24T20:08:00.002-04:00", "updated": "2021-11-12T17:52:09.633-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (orange)", "bitters (Peychaud's)", "grapefruit juice", "lemon juice", "mezcal", "pamplemousse" ], "ingredients": [ "1 1/2 oz Fidencio Clásico Mezcal", "3/4 oz Combier Pamplemousse Rose Liqueur", "1/2 oz Lemon Juice", "1/4 oz Grapefruit Juice", "2 dash Peychaud's Bitters", "1 dash House Orange Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Fidencio Clásico Mezcal\n3/4 oz Combier Pamplemousse Rose Liqueur\n1/2 oz Lemon Juice\n1/4 oz Grapefruit Juice\n2 dash Peychaud's Bitters\n1 dash House Orange Bitters\nShake with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nTwo Mondays ago after my DJing gig, we avoided dining down the street in Kenmore Square due to the Red Sox game, and instead we traveled to Deep Ellum in Allston. For a cocktail, I asked bartender Max Toste for the Oaxacan Rose that utilized the new Combier grapefruit liqueur that he was excited about last time we saw him. The drink began with a citrus and mezcal aroma which gave way to a grapefruit sip that offered a hint of lemon. Finally, the swallow began with the mezcal's agave and light smoke flavors and ended with grapefruit peel notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-eMbOe1QpbxyE9U_elNzVuXh5befMKLHF8ZDid44W7gO3dPEbXnsjXJrgb_ns5WS6ZsElRMpueTvVj4J5BctVVH7MUv0xFmzISrbgy9u4jfB_mmwUVb1_dhdUT8NpLSexDbfMWZ6cNM/s320/oaxacanrose257.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-eMbOe1QpbxyE9U_elNzVuXh5befMKLHF8ZDid44W7gO3dPEbXnsjXJrgb_ns5WS6ZsElRMpueTvVj4J5BctVVH7MUv0xFmzISrbgy9u4jfB_mmwUVb1_dhdUT8NpLSexDbfMWZ6cNM/s800/oaxacanrose257.jpg", "comment_count": 0 }, { "title": "pressgang swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/05/pressgang-swizzle.html", "published": "2012-05-25T17:41:00.001-04:00", "updated": "2025-08-08T12:12:14.043-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Jeremy Ortel", "source": "Imbibe Magazine", "year": 2011 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "gin", "grapefruit juice", "lime juice", "orgeat", "rum", "simple syrup (ginger)" ], "ingredients": [ "1 oz Old Tom Gin (Ransom)", "1 oz Jamaican Rum (Smith & Cross)", "3/4 oz Grapefruit Juice", "3/4 oz Lime Juice", "1/2 oz Orgeat (Ferrara Orzata)", "1/4 oz Ginger Syrup (Ginger People)" ], "instructions": "Shake with ice and strain into a Pilsner glass full of crushed ice. Swizzle to mix until the glass is frosted over. Garnish with 6 dashes each of Angostura and Pechaud's Bitters floated on top, and add a straw.", "body_text": "1 oz Old Tom Gin (Ransom)\n1 oz Jamaican Rum (Smith & Cross)\n3/4 oz Grapefruit Juice\n3/4 oz Lime Juice\n1/2 oz Orgeat (Ferrara Orzata)\n1/4 oz Ginger Syrup (Ginger People)\nShake with ice and strain into a Pilsner glass full of crushed ice. Swizzle to mix until the glass is frosted over. Garnish with 6 dashes each of Angostura and Pechaud's Bitters floated on top, and add a straw.\nTwo Tuesdays ago, we decided to make the Pressgang Swizzle that was in the\nsupplemental\nrecipes to the July 2011 issue of\nImbibe Magazine\n. The drink was created by Jeremy Ortel of Dram in Brooklyn, and he named the Swizzle after an old nautical term for forcing captured sailors into indentured servitude on your ship. With a little searching, I discovered that I used the same Jamaican rum, Smith & Cross, as Dram; however, they opt for the sweeter but less flavorful Hayman's Old Tom instead of the Ransom I used.\nThe Pressgang Swizzle donated a spice aroma from the bitters and a funky note from the rum. The rum's caramel paired with the citrus flavors on the sip, and the rum's strong flavor continued on into the swallow. The swallow also contained the Old Tom's spice, ginger, and almond flavors, and as the floated bitters began to integrate into the mix towards the end, the drink's balance became drier and gained allspice and anise notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pIv9eh_8065NoCOTpihTGl8ZeMuhd6hHQ0T2rVQf4P11-xf6Jvo-tN3tU24ZIEQKfFnnYifDm1QINESIviYE-x6p3UUeIhMhwJLAC6R4K9NcbgfJ26r2f5wBjMpQ8OdfA2bsg8J8iYQ/s320/pressgang258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pIv9eh_8065NoCOTpihTGl8ZeMuhd6hHQ0T2rVQf4P11-xf6Jvo-tN3tU24ZIEQKfFnnYifDm1QINESIviYE-x6p3UUeIhMhwJLAC6R4K9NcbgfJ26r2f5wBjMpQ8OdfA2bsg8J8iYQ/s800/pressgang258.jpg", "comment_count": 1 }, { "title": "nouvelle fleur", "url": "https://cocktailvirgin.blogspot.com/2012/05/nouvelle-fleur.html", "published": "2012-05-25T19:48:00.000-04:00", "updated": "2017-08-09T14:41:57.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Carrie Cole", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "champagne", "grapefruit juice", "lime juice", "st. germain", "tequila" ], "ingredients": [ "1 oz St. Germain", "1/2 oz Chinaco Blanco Tequila", "1/2 oz Aperol", "1/2 oz Lime Juice", "1/2 oz Pink Grapefruit Juice", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a cocktail coupe glass. Top with ~2 oz dry sparkling wine.", "body_text": "1 oz St. Germain\n1/2 oz Chinaco Blanco Tequila\n1/2 oz Aperol\n1/2 oz Lime Juice\n1/2 oz Pink Grapefruit Juice\n1 pinch Salt\nShake with ice and strain into a cocktail coupe glass. Top with ~2 oz dry sparkling wine.\nLast week, Camper English of\nAlcademics\nmade a stop in Boston after the Manhattan Cocktail Classic was over but before he headed back to the West Coast. I met up with him on that Wednesday afternoon at Eastern Standard for the beginning of what turned out to be a five stop tour of Boston and Cambridge bars. After spotting a drink I had never had before on Eastern Standard's Sparklers section of their menu, I asked bartender Bobby McCoy for the Nouvelle Fleur. The drink was created by Carrie Cole, and the \"new flower\" in the drink title at least partially referred to the floral St. Germain liqueur.\nThe Nouvelle Fleur offered up a pink grapefruit aroma that let through hints of the tequila. A carbonated citrusy sip was more lime than grapefruit, and it also contained St. Germain's pear-like note. Next, the swallow began with the Aperol followed by grapefruit flavors, and it ended with a floral finish. As the drink warmed up, the tequila came out a bit more in the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIMmLlIZuUkJPbRyZ7NNURB0fzzy91mPxpbScab85pQzsk1Gj6lUQulfnctotWnSK33RUv_qAYQEYdok8mvW0mgck2tCa5-tKPIp1oMjjCsI4PifX2sXhEAdn5UtWxU_6gUiUiVfGXpY/s320/nouvellefleur259.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIMmLlIZuUkJPbRyZ7NNURB0fzzy91mPxpbScab85pQzsk1Gj6lUQulfnctotWnSK33RUv_qAYQEYdok8mvW0mgck2tCa5-tKPIp1oMjjCsI4PifX2sXhEAdn5UtWxU_6gUiUiVfGXpY/s800/nouvellefleur259.jpg", "comment_count": 1 }, { "title": "dartmouth highball", "url": "https://cocktailvirgin.blogspot.com/2012/05/dartmouth-highball.html", "published": "2012-05-27T17:54:00.000-04:00", "updated": "2017-08-09T14:41:19.315-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": 2008 }, "categories": [ "#hawthorne", "gin", "ginger beer", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "3/4 oz Plymouth Gin", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "5-7 Mint Leaves" ], "instructions": "Shake everything including the mint with ice. Double strain into a Highball glass filled with fresh ice cubes. Top with ~2 oz Barritts Ginger Beer and gently stir. Add a straw and garnish with a mint sprig.", "body_text": "1 1/2 oz Pimm's No. 1\n3/4 oz Plymouth Gin\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n5-7 Mint Leaves\nShake everything including the mint with ice. Double strain into a Highball glass filled with fresh ice cubes. Top with ~2 oz Barritts Ginger Beer and gently stir. Add a straw and garnish with a mint sprig.\nFor the next stage on the Camper English bar crawl, we headed from Eastern Standard next door to the Hawthorne. For a libation, I asked bartender Katie Emmerson for the Dartmouth Highball. She explained that the drink was created by Bobby McCoy and that it had a tea-like feel to it. My searching on the web seems to indicate that Bobby crafted this drink while at Eastern Standard cerca 2008, and perhaps it appeared on Eastern's special Pimm's section on the menu along with the\nRye and Dry\n. Moreover, it was not a tribute to the college but to one of the three East India Tea Company ships that fell victim in the Boston Tea Party. The other two were the Eleanor and the Beaver, but it is the Dartmouth that resides at the Boston Tea Party Museum in Fort Point near the Drink bar.\nThe mint garnish played heavily in the Highball's aroma. The sip was fruity with Pimm's berry pairing up with the lemon, and the swallow offered up ginger beer and the gin's botanicals. After the ice began to melt, the flavor of the mint muddled in the shake began to come through.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPg6uxOCQnMgQ8UMy-K02CY8e2BAGRn0l0Cjoewsqb8iFs0kYYydzhPNWC8II8sUmw0MJy71hRhKQIiVtObtcQTlqDXmirjOaPVQVt5twrHX0d9vHAU7u9CXpJfzXXuHq_sqA-r6ftDM/s320/dartmouthhigh260.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPg6uxOCQnMgQ8UMy-K02CY8e2BAGRn0l0Cjoewsqb8iFs0kYYydzhPNWC8II8sUmw0MJy71hRhKQIiVtObtcQTlqDXmirjOaPVQVt5twrHX0d9vHAU7u9CXpJfzXXuHq_sqA-r6ftDM/s800/dartmouthhigh260.jpg", "comment_count": 0 }, { "title": "lasky last knight", "url": "https://cocktailvirgin.blogspot.com/2012/05/lasky-last-knight.html", "published": "2012-05-28T14:51:00.000-04:00", "updated": "2017-08-09T14:40:43.959-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "bitters (other)", "chartreuse (green)", "cognac", "cointreau", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Frapin Cognac VS", "1 oz Lemon Juice", "1/2 oz Luxardo Triple Sec", "1/2 oz Green Chartreuse", "1 dash Simple Syrup", "1 dash Berg & Hauck's Lemon Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist. Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Frapin Cognac VS\n1 oz Lemon Juice\n1/2 oz Luxardo Triple Sec\n1/2 oz Green Chartreuse\n1 dash Simple Syrup\n1 dash Berg & Hauck's Lemon Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the Hawthorne, Camper English was ready for our third stop on our bar crawl. We considered doing the Commonwealth Hotel hat trick with Island Creek Oyster Bar, but by the time we passed by, the bar was filled with the dinner crowd. Instead, we traveled down Commonwealth Ave to Clio where bartender Todd Maul awaited. For my drink, I asked for Lasky Last Night as the combination of Cognac, Green Chartreuse, and orange liqueur worked so well in the\nProspector\n. The drink is a riff on David Embury's Knight from\nThe Fine Art of Mixing Drinks\n. True to Embury's preferred\nmagic formula\nfor the Sour, the Knight was as follows:\nKnight\n• 8 parts Brandy\n• 2 parts Lemon\n• 1 part Green Chartreuse and Cointreau (half part each)\nShake with ice and strain into a cocktail glass.\nThe Lasky Last Knight began with a lemon and Cognac aroma that preceded a citrus-flavored sip containing lemon juice and orange liqueur notes. Next, the swallow began with Cognac followed by Green Chartreuse's herbal notes and finally a tart lemon finish. While I enjoyed it, I could not help but think what Embury would say about Todd's variation. Riffing on what Embury said about the original equal parts Sidecar, he might declare, \"Unfortunately, however, the proportions are stated as two parts brandy and one part each of lemon juice and liqueur. This may not be a bad formula for a midafternoon drink, but for an aperitif it is simply horrible because of its sickish sweetness.\" While the variation would have been a sugar bomb to Embury (with too much distracting him from the base spirit), it was by no means a sweet drink to the average modern palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLn3SasAbURzbEFRg8Bi5Ni8zGsz1lLe41HD7TomkAGZKQyQwWBnGNb-pKTyx8wlNxr12ZnEjXNCDAFtN_ERjjXZXZeI2d8_ZhkL9X9xnSWek315Ty3cwtOtzVd8lW_WQcS8ynr1j_sSo/s320/laskylast262.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLn3SasAbURzbEFRg8Bi5Ni8zGsz1lLe41HD7TomkAGZKQyQwWBnGNb-pKTyx8wlNxr12ZnEjXNCDAFtN_ERjjXZXZeI2d8_ZhkL9X9xnSWek315Ty3cwtOtzVd8lW_WQcS8ynr1j_sSo/s800/laskylast262.jpg", "comment_count": 2 }, { "title": "flying headlock", "url": "https://cocktailvirgin.blogspot.com/2012/05/flying-headlock.html", "published": "2012-05-29T16:30:00.002-04:00", "updated": "2017-08-09T14:40:06.076-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (Angostura)", "curacao", "grappa", "sherry" ], "ingredients": [ "1 1/2 oz Nardini Grappa Bianca", "1 oz Lustau Amontillado Sherry", "1 oz Pierre Ferrand Dry Curaçao", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Nardini Grappa Bianca\n1 oz Lustau Amontillado Sherry\n1 oz Pierre Ferrand Dry Curaçao\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Garnish with a lemon twist.\nFor stop number four on the\nCamper English\nbar crawl, we crossed the bridge into Cambridge. I recommended that we hit Brick and Mortar before it got crowded, and luckily we did for the seats at the bar all vanished within 20 minutes after we sat down. Tending bar that night were Evan Harrison and John Nugent, and the cocktail I requested from Evan was the second grappa drink on the menu, beside\nA Bullet for Fredo\n, called the Flying Headlock. While I did not inquire, the recipe had all the signs that it was a Misty Kalkofen recipe.\nThe Flying Headlock's aroma began with a lemon and sherry bouquet that became more Curaçao as the lemon oil faded. The grape and orange sip led into a funky grappa flavor that paired well with the nutty sherry on the swallow. Also on the swallow were the Angostura's allspice and other notes to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8LstDjW6eHo0pAP9n2ecE7ee-ws8gKmXrs9vY-7G7IlPNESOdXv2lHxbjqCsEAnsXcwUxRCIv0eQL0NwI4xjelanQq5AIVn_F3FO0uR2gBwRu0AJst1ivrnhQg1kRw6AQ16U5YvtxOk/s320/flyingheadlock263.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8LstDjW6eHo0pAP9n2ecE7ee-ws8gKmXrs9vY-7G7IlPNESOdXv2lHxbjqCsEAnsXcwUxRCIv0eQL0NwI4xjelanQq5AIVn_F3FO0uR2gBwRu0AJst1ivrnhQg1kRw6AQ16U5YvtxOk/s800/flyingheadlock263.jpg", "comment_count": 0 }, { "title": "root down", "url": "https://cocktailvirgin.blogspot.com/2012/05/root-down.html", "published": "2012-05-29T17:09:00.000-04:00", "updated": "2017-08-09T14:39:17.008-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Zachary Evans", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "campari", "genever", "suze" ], "ingredients": [ "1 1/2 oz Salers Gentian Liqueur", "1 oz Bols Barrel Aged Genever", "1/2 oz Sour Orange Cordial (*)", "1 barspoon Grand Classico (1/8 oz)" ], "instructions": "Stir with ice and strain into a cocktail coupe glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Salers Gentian Liqueur\n1 oz Bols Barrel Aged Genever\n1/2 oz Sour Orange Cordial (*)\n1 barspoon Grand Classico (1/8 oz)\nStir with ice and strain into a cocktail coupe glass. Garnish with an orange twist.\n(*) Originally this was made with bitter Seville oranges, and after the Seville season ran out, it is made with 2 parts regular orange to 1 part lemon. Regardless of the citrus identity, 1 cup of sugar was used to create an oleo saccharum with the peels for 1-2 hours. Next, 1 cup of citrus juice was added; the mix was stirred to dissolve the sugar and then strained.\nAfter Brick and Mortar, we made a stop at Moody's Falafel for sustenance, and this completely reinvigorated Camper. Therefore, we headed to our final destination of Craigie on Main. For a drink, I asked bartender Zachary Evans for the Root Down. What appealed to me about the drink was that it called for Salers Gentian Liqueur; like Suze, Salers is a French liqueur made with wild yellow gentian, but unlike Suze, it is apparently available in our market although I have not spotted on any shelves yet.\nThe Root Down offered up an orange oil aroma that was joined by other citrus notes in the mix. A sharp orange and malty sip led into a gentian swallow that was punctuated by light Grand Classico herbal notes. Overall, the Root Down did share a resemblance with the\nWhite Negroni\nbut with more malt and citrus notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSjL7MFUMSR1d1lbgsZ_-n3FSHLHiEr7y9n6w8KsxHvjckBTp_xKBH-Ymy2II9nyiKxzYDh5UCabrnIQoqyXwrUrcmk8ioLwPRCgqt0OYANNqagBiFoFWHcikclm-HOi5se8jdtSmnr8/s320/rootdown264.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSjL7MFUMSR1d1lbgsZ_-n3FSHLHiEr7y9n6w8KsxHvjckBTp_xKBH-Ymy2II9nyiKxzYDh5UCabrnIQoqyXwrUrcmk8ioLwPRCgqt0OYANNqagBiFoFWHcikclm-HOi5se8jdtSmnr8/s800/rootdown264.jpg", "comment_count": 3 }, { "title": "the red light", "url": "https://cocktailvirgin.blogspot.com/2012/05/red-light.html", "published": "2012-05-30T16:32:00.000-04:00", "updated": "2017-08-09T14:38:32.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Charles Joly", "source": "Drawing Room", "year": 2010 }, "categories": [ "amaro", "curacao", "genever" ], "ingredients": [ "1 1/4 oz Bols Genever", "1 1/4 oz Grand Marnier", "1/3 oz Underberg Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe glass.", "body_text": "1 1/4 oz Bols Genever\n1 1/4 oz Grand Marnier\n1/3 oz Underberg Bitters\nStir with ice and strain into a cocktail coupe glass.\nTwo Fridays ago, I had purchased a bottle of Underberg Bitters to make the Red Light from\nBeta Cocktails\n. The recipe was created by Charles Joly at Chicago's Drawing Room for their menu in early 2010. At first I wondered if he had perfectly balanced the Underberg and felt that a half ounce was too much; however, I became skeptical when I realized that the 20mL bottle had enough to make two of these drinks.\nThe drink began with an aroma filled malt, orange, and gentian notes. The sip was filled with orange and malt flavors, and the swallow started with the Underberg's bitter notes and ended with some lingering herbal ones from the Genever. Later, as the drink warmed up, the Grand Marnier's orange began to appear more in the swallow. Over all, it was quite well balanced so perhaps the third of an ounce was a mark of trial and error more than convenience; moreover, the Red Light had the feel and flavor of a classic\nFancy Cocktail\nwith the spirits, orange liqueur, and bitters format.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-Tb0hmVbWscoOa1FaAbr1YV7ETkJNtUtwT8HPQ52B9xkv30ED0ioUUBt-6ZMzYtX_Af3Atv5UflzerwyxpeKHC2Cq7pWTsYOsBDu9mprNcLBHmwyStttKYjEUvcbsz3w6hWZdNOU4-M/s320/redlight265.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-Tb0hmVbWscoOa1FaAbr1YV7ETkJNtUtwT8HPQ52B9xkv30ED0ioUUBt-6ZMzYtX_Af3Atv5UflzerwyxpeKHC2Cq7pWTsYOsBDu9mprNcLBHmwyStttKYjEUvcbsz3w6hWZdNOU4-M/s800/redlight265.jpg", "comment_count": 0 }, { "title": "benton park swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/05/benton-park-swizzle.html", "published": "2012-05-30T17:03:00.000-04:00", "updated": "2017-08-09T14:36:42.078-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "muddle", "attribution": { "creator": "Ted Kilgore", "source": "Imbibe Magazine", "year": null }, "categories": [ "fernet-branca", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Gold Rum (Don Q Gold)", "1 oz Simple Syrup (Jaggery)", "3/4 oz Lime Juice", "8-10 Mint Leaves" ], "instructions": "Muddle the mint leaves with lime juice and syrup in a mixing glass. Add rum and pour into a Highball glass. Fill with crushed ice and swizzle to mix and chill. Float a 1/2 oz of Fernet Branca, garnish with a mint sprig, and add a straw.", "body_text": "2 oz Gold Rum (Don Q Gold)\n1 oz Simple Syrup (Jaggery)\n3/4 oz Lime Juice\n8-10 Mint Leaves\nMuddle the mint leaves with lime juice and syrup in a mixing glass. Add rum and pour into a Highball glass. Fill with crushed ice and swizzle to mix and chill. Float a 1/2 oz of Fernet Branca, garnish with a mint sprig, and add a straw.\nTwo Saturdays ago, we decided to make good use of our mint patch by making Ted Kilgore's Benton Park Swizzle that appeared in the supplementary recipes to\nImbibe Magazine\n. Ted created this variation of the Queen's Park Swizzle at Niche in St. Louis, Missouri, and named it after the restaurant's neighborhood, Benton Park. The two differences are that the recipe does not call for Guyana rum, and the original's float of Angostura Bitters was swapped for Fernet Branca.\nThe aroma of the Benton Park Swizzle's mint garnish combined with the floated Fernet Branca's menthol note. The drink was a simple but refreshing combination of a lime sip and a rum and mint swallow; that is until the end, when Fernet Branca's bitter notes entered the picture and rather dried out the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdthk21XaADyo5ShhNKqPX2E8Qv9IxEW2y8Xqtfb5WIVGdug0mP9UOoieDzqdhSvJ5cVleMNSmSBgPaz3gZeE39L5Asf44KrfD4xvHEMXe6yhc4PKw6WNdQMNoSC9WgX21n-EUM0uIrYo/s320/bentonpark266.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdthk21XaADyo5ShhNKqPX2E8Qv9IxEW2y8Xqtfb5WIVGdug0mP9UOoieDzqdhSvJ5cVleMNSmSBgPaz3gZeE39L5Asf44KrfD4xvHEMXe6yhc4PKw6WNdQMNoSC9WgX21n-EUM0uIrYo/s800/bentonpark266.jpg", "comment_count": 0 }, { "title": "wheelwright", "url": "https://cocktailvirgin.blogspot.com/2012/05/wheelwright.html", "published": "2012-05-31T15:32:00.000-04:00", "updated": "2017-08-09T14:36:13.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Josh Taylor", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "galliano", "rum (white)", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Tio Pepe Palomino Fino Sherry", "1 oz Dolin Blanc Vermouth", "3/4 oz Galliano L'Autentico", "1/2 oz Wray & Nephew White Overproof Rum" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with 2 drops orange blossom water.", "body_text": "1 1/2 oz Tio Pepe Palomino Fino Sherry\n1 oz Dolin Blanc Vermouth\n3/4 oz Galliano L'Autentico\n1/2 oz Wray & Nephew White Overproof Rum\nStir with ice and strain into a cocktail glass. Garnish with 2 drops orange blossom water.\nTwo Sundays ago, Andrea and I ventured down to West Bridge in Kendall Square, Cambridge, where Eastern Standard alumni Josh Taylor accepted a position as bar manager. For a drink, I asked Josh for the Wheelwright. The restaurant itself is named after the nearby West Bridge, also known as the Longfellow or Salt-and-Pepper-Shaker Bridge, that connects West Boston with East Cambridge. As for the drink, it was named after Edmund Wheelwright who was the consulting architect for the structure, and Wheelwright took his inspiration from the various bridges he studied in Europe. Josh decided to pay tribute to the architect by combining his love of sherry to make a lighter style aperitif for the West Bridge cocktail menu.\nThe Wheelwright presented Galliano's star anise and other herbal aromas that merged well with the fino sherry and orange blossom water notes. A crisp grape sip led into a nutty, vanilla, and herbal swallow with a lingering Jamaican rum finish. The drink succeeded as an aperitif, and its bright yellow hue certainly garnered a lot of attention at the bar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN2Z5YeeoLnrJnkVftpVCWAkysumAxBGVVg3HxSlahkmZKmfJILS22KUFKOpeAKupcxapSJSjvJ3TBF730S2vXJx4L9UhpJN94kNySkFoJqnLxXGq36F25tTDpISzIBsTVr025V0ED1M/s320/wheelwright268.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN2Z5YeeoLnrJnkVftpVCWAkysumAxBGVVg3HxSlahkmZKmfJILS22KUFKOpeAKupcxapSJSjvJ3TBF730S2vXJx4L9UhpJN94kNySkFoJqnLxXGq36F25tTDpISzIBsTVr025V0ED1M/s800/wheelwright268.jpg", "comment_count": 1 }, { "title": "agave maria", "url": "https://cocktailvirgin.blogspot.com/2012/05/agave-maria.html", "published": "2012-05-31T15:55:00.000-04:00", "updated": "2017-08-09T14:35:44.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "the Independent", "year": null }, "categories": [ "#independent", "bitters (Peychaud's)", "fernet-branca", "lime juice", "mezcal", "pineapple juice" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1 1/2 oz Pineapple Juice", "3/4 oz Lime Juice", "1 barspoon (1/8 oz) Fernet Branca", "3 dash Peychaud's Bitters", "1 dash Agave Nectar" ], "instructions": "Shake with ice and pour unstrained into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1 1/2 oz Pineapple Juice\n3/4 oz Lime Juice\n1 barspoon (1/8 oz) Fernet Branca\n3 dash Peychaud's Bitters\n1 dash Agave Nectar\nShake with ice and pour unstrained into a rocks glass. Garnish with an orange twist.\nOur adventures that Sunday took us later to the Independent in Union Square, Somerville, where MIT-WMBR DJ John Funke was spinning a mix of lost and found oldies and oddities. For a drink, I ordered the Agave Maria. On the nose, the pineapple aroma was joined by the garnish's orange oil. Next, the lime sip led into a swallow that began with mezcal, followed by pineapple and Fernet Branca, and ending with a lingering smoke note. Indeed, the Peychaud's Bitters and light touch of Fernet Branca added a bit of intrigue and character to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8_xsEqAIWbrBacM2GOgEljQf-v6OEFmcSo1zYpsp3PMD77qOpkO7shWlpRsUWeTnY40WaKTIkF9jIFTZ9C8KXsAY_2WwS06y9sXog09t0bnRpJBR5ug4dkB-ddM8vIOq9W8lEYR2OLw/s320/agavemaria269.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8_xsEqAIWbrBacM2GOgEljQf-v6OEFmcSo1zYpsp3PMD77qOpkO7shWlpRsUWeTnY40WaKTIkF9jIFTZ9C8KXsAY_2WwS06y9sXog09t0bnRpJBR5ug4dkB-ddM8vIOq9W8lEYR2OLw/s800/agavemaria269.jpg", "comment_count": 0 }, { "title": "bluegrass mai tai", "url": "https://cocktailvirgin.blogspot.com/2012/05/bluegrass-mai-tai.html", "published": "2012-05-31T16:40:00.000-04:00", "updated": "2017-08-09T14:35:15.763-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Marco Dionysos", "source": "Food & Wine: Cocktails 2012", "year": 2012 }, "categories": [ "curacao", "lemon juice", "orgeat", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Bourbon (Wild Turkey 81)", "1 oz Bonded Rye (Rittenhouse 100)", "1/2 oz Grand Marnier", "1/2 oz Orgeat (B.G. Reynolds)", "1 oz Lemon Juice" ], "instructions": "Shake with ice and strain into an Old Fashioned glass filled with crushed ice. Garnish with a mint sprig.", "body_text": "1 oz Bourbon (Wild Turkey 81)\n1 oz Bonded Rye (Rittenhouse 100)\n1/2 oz Grand Marnier\n1/2 oz Orgeat (B.G. Reynolds)\n1 oz Lemon Juice\nShake with ice and strain into an Old Fashioned glass filled with crushed ice. Garnish with a mint sprig.\nTwo Mondays ago, we decided to make the Bluegrass Mai Tai created by Smuggler's Cove bartender Marco Dionysos. The recipe was presented in\nFood & Wine: Cocktails 2012\nas part of a progression from the classic 1944 Trader Vic Mai Tai, and this whiskey version seemed tempting especially after recalling the success of tequila-based Mai Tai, the\nPinky Gonzalez\n. Marco most likely switched the citrus from lime to lemon to be more complementary with the whiskeys in the drink.\nThe Bluegrass Mai Tai's mint garnish contributed to the bouquet that contained a passion fruit-like note from the lemon, Grand Marnier, and Bourbon. The sip showcased the lemon, orange, and malt, and the swallow offered the whiskey and tart lemon notes that were balanced by the orgeat's rich almond flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVj8QSDLDneM05_8JJHPQLFWiQWhDC9bd_3PdOjc6qqWesFcPzSBTw9KcEaAF5aEfy88zLzteUn6IOKOhhVPLcqdpt-PMOT9nNWduZMG4NyB7Izk721-zTDJmKBQDQjuGmKVdZhMzy_RU/s320/bluegrassmai270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVj8QSDLDneM05_8JJHPQLFWiQWhDC9bd_3PdOjc6qqWesFcPzSBTw9KcEaAF5aEfy88zLzteUn6IOKOhhVPLcqdpt-PMOT9nNWduZMG4NyB7Izk721-zTDJmKBQDQjuGmKVdZhMzy_RU/s800/bluegrassmai270.jpg", "comment_count": 0 }, { "title": "queensbury", "url": "https://cocktailvirgin.blogspot.com/2012/06/queensbury.html", "published": "2012-06-01T15:17:00.002-04:00", "updated": "2017-08-09T14:34:46.425-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Chad Arnholt", "source": "the Citizen", "year": null }, "categories": [ "#citizen boston", "beer", "champagne", "lemon juice", "scotch" ], "ingredients": [ "1 oz Sheep Dip Scotch", "1/2 oz St. Louis Kriek Lambic Syrup (*)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Top with 2 oz of La Marca Prosecco.", "body_text": "1 oz Sheep Dip Scotch\n1/2 oz St. Louis Kriek Lambic Syrup (*)\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Top with 2 oz of La Marca Prosecco.\n(*) Reduced down with heat, then sugar was added. I did not get the exact amount that it is reduced down. As a starting point, consider Misty Kalkofen's Guinness syrup which reduces 12 oz of beer to 8 oz and then adds 8 oz of sugar (makes 12 oz syrup). Perhaps 12 oz could be reduced in half to 6 oz and add 6 oz of sugar (makes 9 oz syrup).\nTwo Tuesdays ago, Andrea and I stopped into the Citizen in Boston where Nick Korn and Sabrina Kershaw were bartending. For a drink, I asked Nick for the Queensbury which caught my eye on the menu the last time we were there. When I inquired about the beer syrup, Nick explained that bartender Chad Arnholt used to work at a bar where they had drinks that were topped with Lambics and other beers. As the beers went flat, they thought it was wasteful to dump them and figured out that made good syrups.\nThe Queensbury began with a smoky lemon aroma that had hints of wine. Next, the crisp lemon and malt sip led into a Scotch swallow and a cherry finish. Indeed, the beer syrup's malt paired well with the Scotch and the sparkling wine worked well to re-carbonate the beer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKDcw7jwylcFGN2fc1FPZqQc4iFJSw_jIjGQ-G098peplMgWkfy8MxMPrgy2VtinVQMJC70p71PEOxvR8Aq7gPlilzBY8LlZbOXSy454oQdR20qLNi7N_3uwXQp_LxCtWlsEezSQ2sn0/s320/queensbury271.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKDcw7jwylcFGN2fc1FPZqQc4iFJSw_jIjGQ-G098peplMgWkfy8MxMPrgy2VtinVQMJC70p71PEOxvR8Aq7gPlilzBY8LlZbOXSy454oQdR20qLNi7N_3uwXQp_LxCtWlsEezSQ2sn0/s800/queensbury271.jpg", "comment_count": 0 }, { "title": "pearl of puebla", "url": "https://cocktailvirgin.blogspot.com/2012/06/pearl-of-puebla.html", "published": "2012-06-01T15:52:00.000-04:00", "updated": "2017-08-09T14:34:09.437-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Jim Meehan and Euclides López", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "chartreuse (yellow)", "lime juice", "mezcal", "pastis" ], "ingredients": [ "2 oz Sombra Mezcal", "3/4 oz Yellow Chartreuse", "3/4 oz Lime Juice", "1 barspoon Ricard Pastis (1/8 oz Henri Bardouin)", "1 barspoon Agave Nectar (1/8 oz)", "4 sprig Fresh Oregano" ], "instructions": "Muddle the oregano with agave nectar. Add rest of ingredients and ice. Shake and double strain into a coupe glass.", "body_text": "2 oz Sombra Mezcal\n3/4 oz Yellow Chartreuse\n3/4 oz Lime Juice\n1 barspoon Ricard Pastis (1/8 oz Henri Bardouin)\n1 barspoon Agave Nectar (1/8 oz)\n4 sprig Fresh Oregano\nMuddle the oregano with agave nectar. Add rest of ingredients and ice. Shake and double strain into a coupe glass.\nWednesday last week, we began the night with the Pearl of Puebla from the\nPDT Cocktail Book\n. Bartenders Jim Meehan and Euclides López created the drink in 2008 as a Mexican rendition of Audrey Saunder's French Pearl. Jim and Euclides utilized two staples of Mexican cuisine, namely mezcal and oregano. With our oregano patch not only being back for the season but spreading across the garden and into our neighbor's yard, the Pearl of the Puebla seemed like a great excuse to reduce the oregano's reign on the garden.\nThe drink presented an anise and herbal aroma along with the mezcal notes. The lime sip possessed a fresh green herb flavor, and the swallow offered up the mezcal and a complementary pairing of oregano and Yellow Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqEO04ta_BIDEQgOGl4EHHBz6bXZxdwC11OpPe5hAMpryqVe5rkOk-iP71wkxdgK2ZZ4m_Aprz8kFIkVkAI8O4e-bNGTcI9636XhWViSuguR48gjEMrTHt6feRAlgCxrfveOKIko-7Ro/s320/pearlpuebla272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqEO04ta_BIDEQgOGl4EHHBz6bXZxdwC11OpPe5hAMpryqVe5rkOk-iP71wkxdgK2ZZ4m_Aprz8kFIkVkAI8O4e-bNGTcI9636XhWViSuguR48gjEMrTHt6feRAlgCxrfveOKIko-7Ro/s800/pearlpuebla272.jpg", "comment_count": 0 }, { "title": ":: american craft beer fest ::", "url": "https://cocktailvirgin.blogspot.com/2012/06/american-craft-beer-fest.html", "published": "2012-06-02T16:28:00.001-04:00", "updated": "2017-08-09T14:33:03.484-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "beer" ], "ingredients": [ "6:56 Double Red Giant" ], "instructions": null, "body_text": "We went to the American Craft Beer Fest last night at the Seaport World Trade Center here in Boston. I sort of stuck with Belgian-style, sour, saison, and dark beer themes, and here were some of the top finds:\n•\nWhite Birch Brewing\n(NH) -\nBerliner Weisse\n. While I am not a big wheat beer fan, this one came recommended and I was glad I tried. Less wheaty and more citrus with a great funky sour note from the\nLacto Bacillius\n.\n•\nEnlightenment Ales\n(MA) -\nBrut\n. This nano-brewery made a bière de Champagne using classic French sparkling wine techniques which definitely paid off.\n•\nEnlightenment Ales\n(MA) -\nIllumination\n. A solid saison.\n•\nElement Brewing Company\n(MA) -\nExtra Special Oak\n. We had just had their Red Giant last weekend out in Northampton and have enjoyed their Dark Element before. While Andrea went for their\n6:56 Double Red Giant\nwhich was a sweeter, fuller version of the more bitter Red Giant, I am glad that went with the ESO which was woody, sweet, creamy, and dark with a low hops signature.\n•\nMaine Beer Co.\n(ME) -\nMean Old Tom\n. A dark, chocolatey stout aged with vanilla, but without the vanilla being all that noticeable or domineering. Also had their much touted\nLunch\nwhich was decent for the style, but IPA has not been my thing lately.\n•\nMystic Brewery\n(MA) -\nFlor Ventus\n. This one also came recommended to me -- a barrel-aged wild ale with the tart notes you would expect from a Belgian lambic style.\n•\nProdigal Brewing\n(NH) -\nNecromancer\n. A doppelbock that was described as a \"dark foreboding lager.\"\n•\nBoulevard Brewing Co.\n(MO) -\nTank 7\n. A Belgian-style farmhouse ale with fruity and citrusy notes.\n•\nBoulevard Brewing Co.\n(MO) -\nSaison Noir\n. Another farmhouse ale, but unlike others, this was a dark one with earthy, caramel, chocolate, and mild sour notes.\n•\nLagunitas Brewing\n(CA) -\nA Little Sumpin' Wild\n. A Belgian geuze-style with that citrus-pine hops signature that I have come to expect from this West Coast brewery.\n•\nDC Brau Brewing Co.\n(Wash DC) -\nThe Citizen\n. A Belgian-style pale ale that was rather drinkable with enough intrigue added from the Belgian yeast.\n•\nNoDa Brewing\n(NC) -\nMonk's Trunks\n. An earthy and slightly fruit-accented Belgian-style pale ale.\n•\nNight Shift Brewing\n(MA) -\nTrifecta\n. An amber trippel Belgian strong pale ale with decent spice notes.\n•\nSomerville Brewing Co.\n(MA) -\nSlumbrew Trekker Tripel\n. This Belgian-style beer impressed me a full degree more than their other offerings.\n•\nWidmer Brothers Brewing\n(OR) -\nMarionberry Hibiscus Gose\n. While I went with the\nKill Devil Brown Ale\naged in rum casks, I was impressed by the gose that Andrea picked. Pink, floral, berry, cleansing tartness. While not what I was expecting from a gose, apparently it is traditional for goses to sometimes be laced with flavored or colored syrups like this.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistVsfSBWjcQrNdov5iH1FA8P7_Cirz3ELfJMhlMLiNtE9D_JO-YlwXlo7mQPUPMIj6L4LtsgBbz65tC2x-iVjmoOl692GZEXexghOTTUFKdeOaUXP_0f4djnhmmj-fbtNk57Bg81DHuhT/s320/acbf-logo-black.png" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistVsfSBWjcQrNdov5iH1FA8P7_Cirz3ELfJMhlMLiNtE9D_JO-YlwXlo7mQPUPMIj6L4LtsgBbz65tC2x-iVjmoOl692GZEXexghOTTUFKdeOaUXP_0f4djnhmmj-fbtNk57Bg81DHuhT/s800/acbf-logo-black.png", "comment_count": 0 }, { "title": "campari swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/06/campari-swizzle.html", "published": "2012-06-04T17:06:00.000-04:00", "updated": "2017-08-09T14:32:02.562-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Josh Loving", "source": "Fino", "year": null }, "categories": [ "campari", "falernum", "lemon juice", "quinquina", "rum (white)" ], "ingredients": [ "3/4 oz Campari", "3/4 oz Rhum JM Blanc (Vale d' Paul Aguardente Nova de Santo Antão)", "3/4 oz Velvet Falernum", "3/4 oz Vergano Americano (Cocchi Vermouth di Torino)", "3/4 oz Lemon Juice" ], "instructions": "Build in a Collins glass on crushed ice. Swizzle to mix and chill, and garnish with a lemon wedge.", "body_text": "3/4 oz Campari\n3/4 oz Rhum JM Blanc (Vale d' Paul Aguardente Nova de Santo Antão)\n3/4 oz Velvet Falernum\n3/4 oz Vergano Americano (Cocchi Vermouth di Torino)\n3/4 oz Lemon Juice\nBuild in a Collins glass on crushed ice. Swizzle to mix and chill, and garnish with a lemon wedge.\nAfter the Pearl of Puebla, I decided to make the Campari Swizzle that I found on\nStarChefs\n. The drink was not the\nCampari Swizzle\ncreated by Ryan Lotz while at Lineage, but it was one created by Josh Loving from Fino in Austin, Texas. Unlike Ryan's that featured a Haitian rum, Josh's utilized a grassy rhum agricole. While we do have the Rhum JM Blanc called for in the recipe, I opted for a Cape Verdean rum that shares many of the same flavors as Martinician rums from the volcanic soil and use of sugar cane juice instead of molasses.\nThe rum's grassy notes appeared on the nose that preceded the lemon and grape sip. Next, the funky rum flavors paired well with the Campari on the swallow that finished with clove notes from the falernum. Overall, the Swizzle was rather soft and well balanced for a Campari drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGzrKpfyOij-2-8v2Ha2vyBMslBbn2T1ad59PAbSfGObQUE61F0BQpRvzmlA6tIXT0nrdzhFurEjkB3snCffxjnu_cuX6UUZCq5X-gD6LRWRsNdIqRTa9SDd2AunuUYDoAoS2rMbIbn0/s320/campariswiz273.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGzrKpfyOij-2-8v2Ha2vyBMslBbn2T1ad59PAbSfGObQUE61F0BQpRvzmlA6tIXT0nrdzhFurEjkB3snCffxjnu_cuX6UUZCq5X-gD6LRWRsNdIqRTa9SDd2AunuUYDoAoS2rMbIbn0/s800/campariswiz273.jpg", "comment_count": 0 }, { "title": "elcano collins", "url": "https://cocktailvirgin.blogspot.com/2012/06/elcano-collins.html", "published": "2012-06-04T17:41:00.000-04:00", "updated": "2017-08-09T14:31:17.853-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "bitters (other)", "lemon juice", "sherry", "soda" ], "ingredients": [ "1 1/2 oz Gutierrez Colosia Fino Elcano Sherry", "3/4 oz Rhubarb Syrup (1:1) (a" ], "instructions": "Shake with ice and strain into a Highball glass containing 2 oz seltzer water. Top with ice and add a straw.", "body_text": "1 1/2 oz Gutierrez Colosia Fino Elcano Sherry\n3/4 oz Rhubarb Syrup (1:1) (a\nrecipe\n)\n3/4 oz Lemon Juice\n1 dash Fee's Black Walnut Bitters\nShake with ice and strain into a Highball glass containing 2 oz seltzer water. Top with ice and add a straw.\nTwo Thursdays ago, Andrea and I stopped into Bergamot where bartenders Paul Manzelli and Kai Gagnon were manning the bar. For a first drink, I asked Paul for the Elcano Collins which he named after the fino sherry brand that was one of the stars of the show. I mentioned that the concept reminded me of the\nConquistador Collins\nat Craigie on Main where Paul used to work. Paul confirmed that it was a major influence in the drink. His drink started with a combination of the bar having a delicious sherry on hand that he wanted to use, the kitchen having rhubarb, and his purchasing black walnut bitters which complemented sherry's nuttiness. In relation to the Conquistador Collins, Paul found that the fino allowed the other flavors to shine more and was more complementary to the rhubarb than the fuller-flavored oloroso that Tom Schlesinger-Guidelli opted for in his creation.\nThe Elcano Collin's rhubarb red color and nutty sherry aroma greeted the eyes and nose, respectively. On the tongue, a carbonated citrus sip was chased by the sherry's and bitters' nutty notes and the bittersweet rhubarb flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfLgo1xAD45RyBpzPvu0lYbozSs01ZTTzFBZ2uvzpyixjI_uIuNe0IHApGudOhcTse1XibJFOHVaCNLdznprbJRGxvqM5ngEelAbP2m10LzcXXqQguI2HAGwaQkjtJmA6TzkPVAqvjfA/s320/elcano275.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfLgo1xAD45RyBpzPvu0lYbozSs01ZTTzFBZ2uvzpyixjI_uIuNe0IHApGudOhcTse1XibJFOHVaCNLdznprbJRGxvqM5ngEelAbP2m10LzcXXqQguI2HAGwaQkjtJmA6TzkPVAqvjfA/s800/elcano275.jpg", "comment_count": 2 }, { "title": "coo-ee special", "url": "https://cocktailvirgin.blogspot.com/2012/06/coo-ee-special.html", "published": "2012-06-05T15:27:00.000-04:00", "updated": "2017-08-09T14:30:31.635-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "United Kingdom Bartenders Guild's Approved Cocktails", "year": 1937 }, "categories": [ "absinthe", "gin", "lemon juice", "orgeat" ], "ingredients": [ "1/4 Gordon's Gin (3/4 oz Cold River)", "1/4 Pernod Absinthe (3/4 oz)", "1/4 Orgeat (3/4 oz BG Reynolds)", "1/4 Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/4 Gordon's Gin (3/4 oz Cold River)\n1/4 Pernod Absinthe (3/4 oz)\n1/4 Orgeat (3/4 oz BG Reynolds)\n1/4 Lemon Juice (3/4 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Fridays ago, we started the evening with the Coo-ee Special from the United Kingdom Bartenders Guild's\nApproved Cocktails\nbook published in 1937. The word \"coo-ee\" is an indigenous Australian term for \"come here,\" and it is yelled out in the Bush to find missing people or indicate one's location. With the absinthe, orgeat, and lemon juice, the recipe reminded me of Bergamot's\nMomisette Sour\nwhich they based off a classic Parisian drink called the Momisette. The Coo-ee Special offered up a lemon oil and anise aroma that led into a sweet lemon sip. The swallow showcased the absinthe's and gin's botanicals that were soothed by the orgeat's almond.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN2GfNjZ8LyWJSbd772dCDiew_1NbaiPzSfwJGXm3s6qIxXSamgYql_Q_anBADYKMeMbgdfSXQgjaJlxlqYEb92gB8K3r6NWgzIBCtu7_5bIEKl1450wTt4cC9O5toeUjCEFCxU6y6GU/s320/cooeespecial278.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN2GfNjZ8LyWJSbd772dCDiew_1NbaiPzSfwJGXm3s6qIxXSamgYql_Q_anBADYKMeMbgdfSXQgjaJlxlqYEb92gB8K3r6NWgzIBCtu7_5bIEKl1450wTt4cC9O5toeUjCEFCxU6y6GU/s800/cooeespecial278.jpg", "comment_count": 0 }, { "title": "syncopation cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/06/syncopation-cocktail.html", "published": "2012-06-05T16:13:00.000-04:00", "updated": "2017-08-09T13:34:14.928-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Harry Cahill", "source": "Barflies and Cocktails", "year": 1927 }, "categories": [ "bitters (Angostura)", "brandy", "calvados", "cointreau", "lemon juice" ], "ingredients": [ "2/5 Brandy (1 oz Courvoisier VS Cognac)", "1/5 Triple Sec (1/2 oz Cointreau)", "1/5 Calvados (1/2 oz Morin Selection)", "1/5 Lemon Juice (1/2 oz)", "A dash of Bitters (1 dash Angostura)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2/5 Brandy (1 oz Courvoisier VS Cognac)\n1/5 Triple Sec (1/2 oz Cointreau)\n1/5 Calvados (1/2 oz Morin Selection)\n1/5 Lemon Juice (1/2 oz)\nA dash of Bitters (1 dash Angostura)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAfter the Coo-ee Special, I dropped back a decade to the 1927\nBarflies and Cocktails\nby Harry McElhone. There, the Syncopation Cocktail finally called out to me; it was created or at least contributed to the book by Harry Cahill with the history of \"between step and struts, Harry Cahill tosses off Syncopation Cocktail.\" Indeed, the American Cahill was well known in Paris during the 1920s for his dancing including performing in shows like the Midnight Blue Cabaret; to the right is a photo of him and his dance partner Fay Harcourt cerca 1925. Without the bitters and with equal parts, the Syncopation Cocktail looks a lot like the\nDeauville Cocktail\n; perhaps Cahill modified the Deauville into his own creation. This is not unlikely for Cahill frequently performed and probably drank at the Deauville Casino during that decade.\nThe Syncopation Cocktail's aroma contained fruit notes from the Cognac and Calvados that were accented by the lemon oil. The lemon and orange notes filled the sip, and the swallow offered apple and brandy flavors along with Angostura's spice. Moreover, the addition of the bitters to the recipe seemed to bring forward the apple flavors in the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVVJu8GsHD6cyjuhFLe4NAfAmcroZcWQ8zb3OrvjLcoBzCIOPeOeR_IZlq-azZaYWDfS1HqPOUGp883yYmuuC5EKfOrnLQCenyI-hDpC2GeJD_095vA_OaGjVB_AupDIePPCx8NyS-TA/s320/1925cahill.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-X67Z6GeuAxJHsGcuIesRAVfrKSItZqL8HzMib2aYE2XvgBVj6riLzBpYNsmG3lnZAeqRQZUsdlgOH4DnlZNgUv6odhYOjeF19QAfDWZquAQYFrSIqjuI7Vo327UcZkJtMJQHbG5s4p4/s320/syncopation279.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVVJu8GsHD6cyjuhFLe4NAfAmcroZcWQ8zb3OrvjLcoBzCIOPeOeR_IZlq-azZaYWDfS1HqPOUGp883yYmuuC5EKfOrnLQCenyI-hDpC2GeJD_095vA_OaGjVB_AupDIePPCx8NyS-TA/s800/1925cahill.jpg", "comment_count": 0 }, { "title": "san francisco fizz", "url": "https://cocktailvirgin.blogspot.com/2012/06/san-francisco-fizz.html", "published": "2012-06-06T16:08:00.000-04:00", "updated": "2017-08-09T13:32:53.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Erik Adkins", "source": "Food & Wine: Cocktails 2012", "year": 2012 }, "categories": [ "egg white", "lime juice", "orgeat", "pineapple syrup", "pisco", "soda" ], "ingredients": [ "2 oz Pisco (Macchu Pisco)", "1 oz Lime Juice", "1/2 oz Pineapple Gum Syrup", "1/2 oz Orgeat (BG Reynolds)", "1 Egg White" ], "instructions": "Shake the lemon juice and egg white. Add the rest and ice, and shake again. Strain into a Fizz glass containing 2 oz of soda water.", "body_text": "2 oz Pisco (Macchu Pisco)\n1 oz Lime Juice\n1/2 oz Pineapple Gum Syrup\n1/2 oz Orgeat (BG Reynolds)\n1 Egg White\nShake the lemon juice and egg white. Add the rest and ice, and shake again. Strain into a Fizz glass containing 2 oz of soda water.\nTwo Saturdays ago, I was flipping through\nFood & Wine: Cocktails 2012\nwhen I spotted a series of Pisco Sour variations presented by Erik Adkins of the Slanted Door in San Francisco. Erik described the San Francisco Fizz as a mash up of a\nPisco Punch\n, a Mai Tai, and a Silver Fizz. While the San Francisco part of the name could be due to where the drink was created, pisco has its\nhistorical roots\nin the United States in California where ships delivered the spirit that they picked up while looping around South America in the days before the Panama Canal.\nThe San Francisco Fizz offered up a pisco and pineapple aroma. The sip was creamy and carbonated with lime and almond flavors, and the swallow presented the pairing of pisco and pineapple notes again. Overall, the Fizz was a rather refreshing drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhha-crTD4VxgLKprMpJBHHWfby3tVP8UnIZN_0OKWDH942WNA4ItLgSVKFErfwsEsTvuJTo-thxZ6w9jTFtfYICVbqpEJ-F4gpM-6gzn9HlmqQ41omhDcHttCc7a3G_Lq7AgZqY-6RsWY/s320/sffizz280.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhha-crTD4VxgLKprMpJBHHWfby3tVP8UnIZN_0OKWDH942WNA4ItLgSVKFErfwsEsTvuJTo-thxZ6w9jTFtfYICVbqpEJ-F4gpM-6gzn9HlmqQ41omhDcHttCc7a3G_Lq7AgZqY-6RsWY/s800/sffizz280.jpg", "comment_count": 0 }, { "title": "sweet and vicious", "url": "https://cocktailvirgin.blogspot.com/2012/06/sweet-and-vicious.html", "published": "2012-06-06T16:31:00.000-04:00", "updated": "2017-08-09T13:32:24.161-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Alex Day", "source": "Allen & Delancey", "year": null }, "categories": [ "amaro nonino", "maple syrup", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye (Sazerac 6 Year)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Amaro Nonino (Averna)", "1 tsp Maple Syrup", "2 slice Fuji Apple (1/6 medium apple)" ], "instructions": null, "body_text": "2 oz Rye (Sazerac 6 Year)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Amaro Nonino (Averna)\n1 tsp Maple Syrup\n2 slice Fuji Apple (1/6 medium apple)\nLightly muddle the apple slices. Add the rest of the ingredients and stir with ice. Double strain into a cocktail glass and garnish with a thin slice of apple.\nTwo Sundays ago, we started the evening with Alex Day's Sweet & Vicious that I found in the\nBig Bartender's Book\n. While the book provided no history, my investigations seem to indicate that he created it for Allen & Delancey in Manhattan where Alex was the chief mixologist for a while. Moreover, the rye, amaro, and apple components reminded me a bit of Sam Treadway's\nKeep the Doctor Away\nthat he based off of Hungry Mother's\nNo. 47\n.\nThe Sweet & Vicious offered up an apple and rye aroma. The sip presented the amaro's caramel, the rye's malt, and a hint of the apple's fruitiness. Next, the swallow showed the rye's heat, the maple's richness, and the amaro's bitter complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t0SwYUFQ7yFmzZqK_UqeqwRB8aoR4BkWg4wAE-FUmpIhaZZPBYIUZ-G1A4UbZC-zlNdC0VL2TA5DDzrPx2odWx1ay353UUyTTQFGUfykRR2ccs04100UoaYKxqSUMEQP7Vk3oCf4eZ4/s320/sweetvicious282.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t0SwYUFQ7yFmzZqK_UqeqwRB8aoR4BkWg4wAE-FUmpIhaZZPBYIUZ-G1A4UbZC-zlNdC0VL2TA5DDzrPx2odWx1ay353UUyTTQFGUfykRR2ccs04100UoaYKxqSUMEQP7Vk3oCf4eZ4/s800/sweetvicious282.jpg", "comment_count": 0 }, { "title": "monte carlo", "url": "https://cocktailvirgin.blogspot.com/2012/06/monte-carlo.html", "published": "2012-06-07T15:27:00.000-04:00", "updated": "2017-08-09T13:31:43.816-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "cognac", "curacao", "madeira", "vermouth (dry)" ], "ingredients": [ "1/2 Cognac (1 1/2 oz Courvoisier VS)", "2 dash Curaçao (1/2 oz Senior Curaçao)", "2 dash Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Madeira (1/2 oz Blandy's 5 Year Verdelho)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Cognac (1 1/2 oz Courvoisier VS)\n2 dash Curaçao (1/2 oz Senior Curaçao)\n2 dash Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Madeira (1/2 oz Blandy's 5 Year Verdelho)\nStir with ice and strain into a cocktail glass.\nAfter the Sweet & Vicious, I decided to take the drink feel back a century with the Monte Carlo from the\nPioneers of Mixing at Elite Bars: 1903-1933\n. While there is a better known Monte Carlo that is an embittered Frisco (whiskey, Bénédictine, Angostura), I felt that this lesser known namesake recipe was worth bringing to light.\nThe Monte Carlo conjured an orange aroma with hints of grape from the Madeira. The dry grape sip led into Cognac and orange notes on the swallow; moreover, the drink ended with a slightly smokey tang on the swallow from the Verdelho Madeira. Overall, the Monte Carlo had a somewhat of an aperitif feel to it, and its balance most certainly matched the late 19th century feel we anticipated.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCstjA61SJkKygllCxY1koX5wplgYlNWZJUD2Txa_BDjdiAEuc6psVdWFhNc9ipetLYv-VBMnxX01uUcoInNIkzOYpaReLy0dRY-E9GBNA26AQOCnCn4N4ogbcedUcDGvxkXrHwQERGF0/s320/montecarlo283.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCstjA61SJkKygllCxY1koX5wplgYlNWZJUD2Txa_BDjdiAEuc6psVdWFhNc9ipetLYv-VBMnxX01uUcoInNIkzOYpaReLy0dRY-E9GBNA26AQOCnCn4N4ogbcedUcDGvxkXrHwQERGF0/s800/montecarlo283.jpg", "comment_count": 0 }, { "title": "tom terrific", "url": "https://cocktailvirgin.blogspot.com/2012/06/tom-terrific.html", "published": "2012-06-07T16:05:00.000-04:00", "updated": "2017-08-09T13:31:10.078-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "parkrestaurant" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Daren Swisher", "source": "Park Restaurant", "year": null }, "categories": [ "#parkrestaurant", "beer", "cherry brandy", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 3/4 oz Hayman's Old Tom Gin", "1/2 oz Cherry Herring", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Collins glass containing ice cubes. Top with 2-3 oz Great Divide's Titan IPA, garnish with an orange slice and a cherry, and add a straw.", "body_text": "1 3/4 oz Hayman's Old Tom Gin\n1/2 oz Cherry Herring\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a Collins glass containing ice cubes. Top with 2-3 oz Great Divide's Titan IPA, garnish with an orange slice and a cherry, and add a straw.\nOn Memorial Day after a cookout, I decided to set out on the town to see what was open. My adventure began at the new Park Restaurant in Harvard Square, and the drink that called out to me was the Tom Terrific. While Chris Balchum made my drink, I asked bartender Daren Swisher about the recipe. I started by asking about the beer choice since I had just heard Daren give a talk on beer along with TJ Curley's Kevin Mabry at a Boston Bartenders Collaborative meeting. Daren explained that he wanted a West Coast style of beer, and it originally was Green Flash's IPA before he switched to Great Divide's. In addition, the question served as a good avenue to get Daren talking about this riff on the\nTom Collins\nwhich turned out to be a tribute to Patriot's quarterback Tom \"Terrific\" Brady. The beer choice represented Tom's home state of California where he grew up. Since Brady played college football in Michigan, Daren thought of the state's obsession with the cherry and opted for Cherry Heering liqueur. The earlier version of the drink included Myer lemon and black strap molasses which were later switched to regular lemon and simple syrup; however, there was no mention if the juice or the garnish somehow related to Brady's wins in the Citrus and Orange Bowls during college.\nThe cherry and orange slice garnish contributed greatly to the drink's aroma along with the IPA's hops. On the sip, the beer's malt and carbonation paired well with the lemon juice. Next, the liqueur's cherry and gin's juniper appeared on the swallow that ended dryly from the hops notes. Moreover, I was impressed at how well the hops complemented the gin -- an observation I first noted when I made a beer-laden\nFrench 75\nvariation for Mixology Monday.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySQ5Bi3bhA7gTqvg9j2-SAW0Kwr4S_c5QJ1C1n-MwLB-8jwl7uXUqnv4RX8Im1IZRQvdqE16XRkF88pBXpDoecW5YDKbMPLIEQcTL9CnjLIH7gH1_6dkHGKkyQut07EbBQn63DbcTyDE/s320/tomterrific284.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySQ5Bi3bhA7gTqvg9j2-SAW0Kwr4S_c5QJ1C1n-MwLB-8jwl7uXUqnv4RX8Im1IZRQvdqE16XRkF88pBXpDoecW5YDKbMPLIEQcTL9CnjLIH7gH1_6dkHGKkyQut07EbBQn63DbcTyDE/s800/tomterrific284.jpg", "comment_count": 0 }, { "title": "carroll gardens", "url": "https://cocktailvirgin.blogspot.com/2012/06/carroll-gardens.html", "published": "2012-06-08T15:57:00.000-04:00", "updated": "2017-08-09T13:30:35.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co.", "year": 2008 }, "categories": [ "#hawthorne", "amaro", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1/2 oz Nardini Amaro", "1/2 oz Punt e Mes", "1 tsp Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a cocktail coupe. Twist a lemon peel over the top and discard.", "body_text": "2 oz Rittenhouse 100 Rye\n1/2 oz Nardini Amaro\n1/2 oz Punt e Mes\n1 tsp Luxardo Maraschino Liqueur\nStir with ice and strain into a cocktail coupe. Twist a lemon peel over the top and discard.\nAfter Park, I decided to move down the Red Line; however, the Memorial Day holiday had many places closed. After striking out at Drink, Stoddard's, JM Curley, and No. 9 Park, I decided to rely solely on bartenders that had checked in with the\nOnTheBar\napplication. Since bartender Katie Emmerson had signed in at Hawthorne, I headed over and found seats in front of her and Scott Marshall. For a drink idea, I told Katie that I was in the mood for something dark, bitter, and stirred, and she suggested Joaquin Simo's Carroll Gardens. Joaquim had created this Manhattan variation while at Death & Co. cerca 2008 in honor of his home neighborhood in Brooklyn.\nThe Carroll Gardens greeted the senses with lemon oil and rye aromas along with a hint of Maraschino. On the tongue, the grape sip led into a rye swallow that contained chocolaty bitter notes and a Maraschino finish. Indeed, the Carroll Gardens fell quite well into the array of Manhattan variations somewhere in the\nRed Hook\nvicinity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAHLcUPmqfsqf5vvehd7ERFlbyhQR__iTPkoMCTuGG8dwZhPuws2z1UKIxECNUknOz9bUSdr-F85o_V-TwUr5tjFwchBTmUpbAxNS5kfXByR_YxtJIFDMEr_975JLpgSheNyz8vFjb7E/s320/carrollgarden286.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAHLcUPmqfsqf5vvehd7ERFlbyhQR__iTPkoMCTuGG8dwZhPuws2z1UKIxECNUknOz9bUSdr-F85o_V-TwUr5tjFwchBTmUpbAxNS5kfXByR_YxtJIFDMEr_975JLpgSheNyz8vFjb7E/s800/carrollgarden286.jpg", "comment_count": 0 }, { "title": "st. bruno swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/06/st-bruno-swizzle.html", "published": "2012-06-08T17:11:00.000-04:00", "updated": "2017-08-09T13:29:50.508-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Scott Marshall", "source": "The Hawthorne", "year": null }, "categories": [ "#hawthorne", "batavia arrack", "bitters (mole)", "chartreuse (green)", "chartreuse (yellow)", "lemon juice", "lime juice", "rum" ], "ingredients": [ "1 oz Batavia Arrack", "1/2 oz Green Chartreuse", "1/2 oz Yellow Chartreuse", "1/2 oz Lemon Juice", "1/2 oz Lime Juice" ], "instructions": "Build over crushed ice and swizzle to mix and chill. Float 1/2 oz Plantation Barbados 5 Year Rum and 2 dash Bittermens Mole Bitters, and add a straw.", "body_text": "1 oz Batavia Arrack\n1/2 oz Green Chartreuse\n1/2 oz Yellow Chartreuse\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\nBuild over crushed ice and swizzle to mix and chill. Float 1/2 oz Plantation Barbados 5 Year Rum and 2 dash Bittermens Mole Bitters, and add a straw.\nAs I was drinking my Carroll Gardens at Hawthorne, the place began filling up. I did not figure that anything was unusual for there were only a handful of places open that Memorial Day night, and people looking for a tipple might seek out the hotel bars for their reliable service regardless of the calendar. Once food started coming out to the people around me, I looked to the kitchen and noticed chef Marc Sheehan and realized that the\nBrasstacks pop-up dinner\nat the Hawthorne was that night. Despite the dinner going on all around me, the bar continued chugging along although the bartenders were busy at times making cocktail pairings for some of the diners. For my next drink, Scott Marshall mentioned that he had a few Swizzles that he had been working on, and the one that appealed to me was based off the Chartreuse Milk Punch that he had perfected while at Drink. With the Batavia Arrack, Chartreuse, and citrus, it did remind me of Ted Kilpatrick's\nSwamp Water Fix\n, so I was definitely game for it. The St. Bruno in the drink name refers to the founder of the Carthusian Order who established the enclosed monastic society in 1084; the Carthusian monks did not start producing their famous Chartreuse liqueurs until several centuries later in the 1740s.\nThe St. Bruno Swizzle offered up a chocolate aroma that was paired with caramel notes from the aged rum. The citrussy sip preceded the funky Batavia Arrack flavors, the Green Chartreuse herbal notes, and the Yellow Chartreuse savory ones. At the end, instead of the drink drying out from the floated bitters, it got pleasantly chocolaty.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHYfHrTPKz6ISw7wWryd9V_hAYNFyKGLdWYyDS72g9NOtirdNUh121vuJ0_cacrymzB1yk6lsnoh8R_dRno529z5eKEURnqePKSgXCOsMk1wF7XHpyo45svH331-8j0a2x5OXCIh4tAY/s320/stbrunosw287.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHYfHrTPKz6ISw7wWryd9V_hAYNFyKGLdWYyDS72g9NOtirdNUh121vuJ0_cacrymzB1yk6lsnoh8R_dRno529z5eKEURnqePKSgXCOsMk1wF7XHpyo45svH331-8j0a2x5OXCIh4tAY/s800/stbrunosw287.jpg", "comment_count": 2 }, { "title": "armchair sailor", "url": "https://cocktailvirgin.blogspot.com/2012/06/armchair-sailor.html", "published": "2012-06-08T18:46:00.000-04:00", "updated": "2017-08-09T13:29:45.898-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "flute", "technique": "pour", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (other)", "champagne", "creme de violette", "madeira" ], "ingredients": [ "1 1/2 oz Broadbent Rainwater Madeira", "3/4 oz Crème Yvette", "2 dash Scrappy's Celery Bitters" ], "instructions": "Pour the chilled ingredients (batched and kept in the refrigerator) into a flute glass. Top with ~3 oz of cava.", "body_text": "1 1/2 oz Broadbent Rainwater Madeira\n3/4 oz Crème Yvette\n2 dash Scrappy's Celery Bitters\nPour the chilled ingredients (batched and kept in the refrigerator) into a flute glass. Top with ~3 oz of cava.\nTwo Tuesdays ago, Andrea and I went to dinner at Rendezvous. For a before dinner cocktail, I asked bartender Scott Holliday for the Armchair Sailor that recently appeared on their cocktail menu. When I inquired about the name, Scott explained that Madeira has a maritime history; however, the violet, berry, and celery notes did not seem like a real sailor's drink to him.  Scott also mentioned stirring the ingredients with ice made a drink that was too dilute, so he ended up batching everything but the cava and keeping it in the refrigerator.\nThe Armchair Sailor greeted me with a floral aroma that paired nicely with the green celery notes. The carbonated grape sip showcased the Crème Yvette's fruity flavors, and the swallow dried out with the sharper Madeira notes. Moreover, the swallow ended with celery and floral violet accents on the finish. Indeed, Scott's suggestion that the Armchair Sailor would make a great pre-prandial cocktail was spot on.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYgC11SHUJLv6EWOxZ-iE18kSwK3kk2zgKY2JaE3eCAd_CE-wxJZTFrSn2HsMnFj7wcnezVxiN6ZbCFAy5lbI9sZuScmAB4gqkIgkAViiYD1JxvxGRbJIDUoLjI5djA0ZE_sYOUca8e0/s320/armchairsailor288.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYgC11SHUJLv6EWOxZ-iE18kSwK3kk2zgKY2JaE3eCAd_CE-wxJZTFrSn2HsMnFj7wcnezVxiN6ZbCFAy5lbI9sZuScmAB4gqkIgkAViiYD1JxvxGRbJIDUoLjI5djA0ZE_sYOUca8e0/s800/armchairsailor288.jpg", "comment_count": 0 }, { "title": "prison nickname", "url": "https://cocktailvirgin.blogspot.com/2012/06/prison-nickname.html", "published": "2012-06-11T18:50:00.001-04:00", "updated": "2017-08-09T13:29:08.784-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "beer", "creme de cassis", "fernet-branca", "lemon juice", "pimm's no. 1" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "1/2 oz Lemon Juice", "1/4 oz Crème de Cassis" ], "instructions": "Shake with ice and strain into a rocks glass. Top with ~5 oz Ommegang Belgian-style Pale Ale and garnish with a few spritzes of Fernet Branca Menta.", "body_text": "1 1/2 oz Pimm's No. 1\n1/2 oz Lemon Juice\n1/4 oz Crème de Cassis\nShake with ice and strain into a rocks glass. Top with ~5 oz Ommegang Belgian-style Pale Ale and garnish with a few spritzes of Fernet Branca Menta.\nTwo Wednesdays ago, we had to pick up a package at Fedex in South Boston, so we decided to tagteam the adventure with a trip to Local 149 for dinner. For a first drink, I decided to ask bar manager and Craigie on Main alum John Mayer for a Prison Nickname. John explained that the original reply to someone asking for the drink was to answer, \"sure thing, buttercup.\" While the waitstaff apparently had no problem coming up with a list of possible nicknames to give out, they were too gunshy to kid with their clientele like that. Instead, Andrea joked that I should be \"sweetcheeks\" which was one of her old co-worker's nicknames for me.\nThe Branca Menta garnish contributed minty and menthol notes to the beer aroma. Next, the carbonated lemon sip had berry and malt notes, and the beer swallow paired well with the lemon's tartness. Moreover, intermittently, there were bursts of Branca Menta that carried into the drink's flavor via the beer's foam.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1lJSgAzGopbX_yKr_MzeTRPtN_pUPBCRe9g1TlSnEFbdtkYE9thycgcBYSkycC-0Wc3R-viF7PcSgS5HSweO6FTjqMBlY-a82HaIECTlIH1UOD6e6tHUwWDaj4G9l1CN1xFNs6hGW5A/s320/prisonnick291.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1lJSgAzGopbX_yKr_MzeTRPtN_pUPBCRe9g1TlSnEFbdtkYE9thycgcBYSkycC-0Wc3R-viF7PcSgS5HSweO6FTjqMBlY-a82HaIECTlIH1UOD6e6tHUwWDaj4G9l1CN1xFNs6hGW5A/s800/prisonnick291.jpg", "comment_count": 0 }, { "title": "justified shooting", "url": "https://cocktailvirgin.blogspot.com/2012/06/justified-shooting.html", "published": "2012-06-11T19:17:00.001-04:00", "updated": "2017-08-09T13:28:32.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "amaro nonino", "bitters (mole)", "cynar", "scotch" ], "ingredients": [ "1 1/2 oz Balvenie 14 Year Caribbean Cask Scotch", "1 oz Amaro Nonino", "1/2 oz Cynar", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Balvenie 14 Year Caribbean Cask Scotch\n1 oz Amaro Nonino\n1/2 oz Cynar\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a rocks glass.\nAs a followup drink to the Prison Nickname at Local 149, I asked bartender John Mayer for the Justified Shooting. In the\nMagic Wand Malfunction\nwriteup, I mentioned that John's OnTheBar bio reads, \"If the drink is named after Texas, firearms, or sex toys, there's a good chance I created it.\" True to this, John named the drink after Elmore Leonard's television series\nJustified\n. While the show takes places in Kentucky and not Texas, it is about guns and the US Marshal that will find a reason to use them and declare it justified. John explained that he was influenced recipe-wise by Ted Kilpatrick's\nComanche Club\nwhere two drinks balanced on their own were merged. The Amaro Nonino and Scotch aspect came from his\nDes Esseintes\n, and the Cynar and mole bitters came from a default pairing of his such as in the\nLibretto\n. Moreover, after seeing the combination of whiskey, Amaro Nonino, and Cynar, I asked John if he was influenced by his old barmate Paul Manzelli's\nElizabetta\n, and he replied that he did use Paul's favored 3:2:1 proportions.\nThe Justified Shooting began with a smokey Scotch aroma with a handful of darker notes that was perhaps symbolic of a recently fired gun. On the tongue, the caramel and malt flavors on the sip led into herbal and smoke notes at the beginning of the swallow that finished with Cynar and chocolate at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YFvzr6AqjlWiM4gk6065fYkuykh1VTt5-GT2jbfMRqhr4evrgyM4kX38yME3d8HvhQQwCRIvuRpC3S-oaPF1FEkDnws64EVSearxb0rqD2DdRVuf99jpFd8jBu8ETXBtzZp02nsdlmM/s320/justifiedshooting292.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YFvzr6AqjlWiM4gk6065fYkuykh1VTt5-GT2jbfMRqhr4evrgyM4kX38yME3d8HvhQQwCRIvuRpC3S-oaPF1FEkDnws64EVSearxb0rqD2DdRVuf99jpFd8jBu8ETXBtzZp02nsdlmM/s800/justifiedshooting292.jpg", "comment_count": 0 }, { "title": "john", "url": "https://cocktailvirgin.blogspot.com/2012/06/john.html", "published": "2012-06-12T16:16:00.000-04:00", "updated": "2017-08-08T19:54:47.682-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "United Kingdom Bartenders Guild's 1937 Approved Cocktails", "year": 1937 }, "categories": [ "egg white", "fernet-branca", "gin", "vermouth (sweet)" ], "ingredients": [ "1/3 Sweet Vermouth (1 oz Cocchi)", "1/3 Gin (1 oz Seagram's)", "1/3 Fernet Branca (1 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with. I strained into a rocks glass.", "body_text": "1/3 Sweet Vermouth (1 oz Cocchi)\n1/3 Gin (1 oz Seagram's)\n1/3 Fernet Branca (1 oz)\n1 Egg White\nShake once without ice and once with. I strained into a rocks glass.\nTwo Thursdays ago, we started the cocktail hour with a drink I had spotted in the United Kingdom Bartenders Guild's 1937\nApproved Cocktails\ncalled the John. I found the John curious for it appeared like a\nHanky Panky\non steroids that was slightly mollified by an egg white.  Once made, the cocktail greeted me with a Fernet Branca aroma with hints of sweet vermouth.  On the sip, a creamy grape flavor was followed by smooth menthol, juniper, and other herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLRxhZOgxS1XpOejonb7BAtWrxB1zhnFGp915hfRWEnXsHuwL8hB3sjCsSWchvNUT49p9gYPTWKq0ZCPn5RRX-rQhVyiok9T6_W8eO10AlHNaINsVV_3q0p8w_dR8CkUL-cBWuiWIGsU/s320/john293.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLRxhZOgxS1XpOejonb7BAtWrxB1zhnFGp915hfRWEnXsHuwL8hB3sjCsSWchvNUT49p9gYPTWKq0ZCPn5RRX-rQhVyiok9T6_W8eO10AlHNaINsVV_3q0p8w_dR8CkUL-cBWuiWIGsU/s800/john293.jpg", "comment_count": 1 }, { "title": "stinging nettle", "url": "https://cocktailvirgin.blogspot.com/2012/06/stinging-nettle.html", "published": "2012-06-12T16:53:00.001-04:00", "updated": "2017-08-08T19:54:04.869-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": 1934 }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "2/3 Gordon's Gin (2 oz Farmer's)", "1/6 Dry Vermouth (1/2 oz Noilly Prat)", "1/6 Yellow Chartreuse (1/2 oz)", "1 dash Lemon Juice (1/8 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Gordon's Gin (2 oz Farmer's)\n1/6 Dry Vermouth (1/2 oz Noilly Prat)\n1/6 Yellow Chartreuse (1/2 oz)\n1 dash Lemon Juice (1/8 oz)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nAfter the John, I stuck with the same era by picking the Stinging Nettle from 1934's\n1700 Cocktails for the Man Behind the Bar\n. The recipe looked like a\nPuritan Cocktail\nthat had been dried out and shifted to the citrus side with a dash of lemon juice. That dash of juice did play a significant role for it donated a lemon aroma to join the Yellow Chartreuse's sweet herbal notes. A dry honey, orange, and lemon sip also showcased the dry vermouth's wine flavors. Next, the gin and savory Yellow Chartreuse notes began the swallow that concluded with tart lemon accents. With the drying forces of vermouth and lemon juice, the Stinging Nettle ended up smelling a lot sweeter than it tasted.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zR7MtrbT4YMilGjD2jF8YjHeLEPzwEBi3hRibmVThFjPBIlhlZkKmgzNTuC_sFx_dF9fJAlaUbhk4B_cJEssOZU8Zc13ra38lWeb7CtUFGsQl9G1z-xPsOZAEQrZ_Hu5lLQD_lFA7rk/s320/stingingnettle294.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zR7MtrbT4YMilGjD2jF8YjHeLEPzwEBi3hRibmVThFjPBIlhlZkKmgzNTuC_sFx_dF9fJAlaUbhk4B_cJEssOZU8Zc13ra38lWeb7CtUFGsQl9G1z-xPsOZAEQrZ_Hu5lLQD_lFA7rk/s800/stingingnettle294.jpg", "comment_count": 0 }, { "title": "vava voom", "url": "https://cocktailvirgin.blogspot.com/2012/06/vava-voom.html", "published": "2012-06-13T15:54:00.001-04:00", "updated": "2023-02-07T16:33:07.683-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jack McGarry", "source": "Vava Voom Club", "year": 2008 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "bitters (aromatic)", "creme de cacao", "lime juice", "rum", "simple syrup" ], "ingredients": [ "60 mL (2 oz) Brugal Añejo (DonQ Añejo)", "25 mL (5/6 oz) Lime Juice", "10 mL (1/3 oz) White Crème de Cacao (Marie Brizard)", "10 mL (1/3 oz) Apricot Brandy (Rothman & Winter)", "7.5 mL (1/4 oz) Simple Syrup", "1 dash Angostura Bitters", "1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel)" ], "instructions": "Shake with ice and strain into a cocktail coupe glass. Garnish with a lime wedge.  Substitute a gold Puerto Rican rum in place of the Brugal.", "body_text": "60 mL (2 oz) Brugal Añejo (DonQ Añejo)\n25 mL (5/6 oz) Lime Juice\n10 mL (1/3 oz) White Crème de Cacao (Marie Brizard)\n10 mL (1/3 oz) Apricot Brandy (Rothman & Winter)\n7.5 mL (1/4 oz) Simple Syrup\n1 dash Angostura Bitters\n1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel)\nShake with ice and strain into a cocktail coupe glass. Garnish with a lime wedge.  Substitute a gold Puerto Rican rum in place of the Brugal.\nTwo Saturdays ago, I was flipping through Beach Bum Berry's\nRemixed\nwhen I spotted the Vava Voom. The drink was created by Jack McGarry in 2008 for the Vava Voom Club in Belfast as a twist on the classic Pegu Club. The Vava Voom offered up an allspice, cinnamon, and apricot aroma that led into a lime sip. The rum began the swallow that ended with apricot and chocolate notes; as the drink warmed up, the cacao became more prominent in the mix. While the drink did not seem much like a Pegu Club, it did fall somewhere between a\nWhite Witch\nand a\nPeriodista\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtL2X7WETdcWtYHq8L060XkBQlXqsQBVYPEl3Ft1zxZQxp8HYCmiT6jNzKu-jMD6w8kCPRZp0Q5-5ndYd_wHXlIU8R-el__6SRgwR4TGjyv_AFyTz8DXgAFQUt8RRgCrlpYP6Y7dEa6A/s320/vavavoom295.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtL2X7WETdcWtYHq8L060XkBQlXqsQBVYPEl3Ft1zxZQxp8HYCmiT6jNzKu-jMD6w8kCPRZp0Q5-5ndYd_wHXlIU8R-el__6SRgwR4TGjyv_AFyTz8DXgAFQUt8RRgCrlpYP6Y7dEa6A/s800/vavavoom295.jpg", "comment_count": 0 }, { "title": "adieu", "url": "https://cocktailvirgin.blogspot.com/2012/06/adieu.html", "published": "2012-06-13T16:05:00.003-04:00", "updated": "2017-08-08T19:52:45.237-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "grenadine", "lime juice", "rum", "vermouth (dry)" ], "ingredients": [ "1/2 Bacardi Rum (1 1/2 oz Banks)", "2 dash Lime Juice (1/2 oz)", "2 dash Grenadine (1/2 oz)", "2 dash Dry Vermouth (1/2 oz Noilly Prat)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Bacardi Rum (1 1/2 oz Banks)\n2 dash Lime Juice (1/2 oz)\n2 dash Grenadine (1/2 oz)\n2 dash Dry Vermouth (1/2 oz Noilly Prat)\nShake with ice and strain into a cocktail glass.\nSince I still had lime juice left over from the Vava Voom, I decided to stick with the rum theme and picked the Adieu from the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook. The drink began with a sweet rum aroma that was countered by a dry lime and wine sip. Next, the funky rum on the swallow was mitigated by the pomegranate notes from the grenadine. What at first seemed to be a Daiquiri or Bacardi Cocktail variation ended up seeming closer to an\nEl Presidente\ndespite the lime juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5iwlxin1HsTlXIhHDrkF07MNGh09Ddsry9_fW4Na91dHU0ogiE51C2XrPkSQZ0tEkNqwd4lQwdO4AIal7RIwLSp6NQJH3fDoDWtpdpMkocjZJql1sC_RdLEFC-UWbSmrD8lNh_xWvyA/s320/adieu296.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5iwlxin1HsTlXIhHDrkF07MNGh09Ddsry9_fW4Na91dHU0ogiE51C2XrPkSQZ0tEkNqwd4lQwdO4AIal7RIwLSp6NQJH3fDoDWtpdpMkocjZJql1sC_RdLEFC-UWbSmrD8lNh_xWvyA/s800/adieu296.jpg", "comment_count": 0 }, { "title": "tres piñas", "url": "https://cocktailvirgin.blogspot.com/2012/06/tres-pinas.html", "published": "2012-06-13T16:40:00.000-04:00", "updated": "2017-08-08T19:49:19.866-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "cynar", "lime juice", "mezcal", "pineapple syrup" ], "ingredients": [ "1 1/2 oz Del Maguey Crema de Mezcal", "1/2 oz Small Hand Foods Pineapple Gum Syrup", "1/2 oz Lime Juice", "1/4 oz Cynar" ], "instructions": "Shake with ice and strain into a cocktail coupe glass", "body_text": "1 1/2 oz Del Maguey Crema de Mezcal\n1/2 oz Small Hand Foods Pineapple Gum Syrup\n1/2 oz Lime Juice\n1/4 oz Cynar\nShake with ice and strain into a cocktail coupe glass\nMonday last week, Andrea and I stopped in to Estragon for dinner. Bartender Sahil Mehta recommended the Tres Piña for my first drink which sounded good as it reminded me of the\nUnder the Volcano\n. Sahil later explained the name to symbolize a trio of ingredients; both the heart of the agave plant that is roasted and the pineapple are called piña. For the third, Sahil found the Cynar's artichoke to very similar in appearance to the other two piñas. Moreover, his first two ideas, the Smokin' Choke and the Piñata, had already been taken.\nThe Tres Piñas began with a smoky mezcal aroma that shared hints of lime. The lime filled the sip along with a thick mouthfeel from the syrup's gum arabic and the mezcal's agave nectar. Finally, the swallow began with smoky agave notes and ended with earthy pineapple ones. The small amount of Cynar led to a subtle dark tone but not the bitter herbal one seen in drinks using a stronger pour of the liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXng8GPvknSmm6ce45_gqqO6mfi8wQ_pYknjyss9qn6UACXfVps1bM2P4ycd4CkU-Oz2ZEp5gxS6GjJ7mCQ36YNZkSaHVFk0gGSyRvz31N-sfD5PB047dI9cw4lvLSWGDGrzqVcryGVSs/s320/estragon298.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXng8GPvknSmm6ce45_gqqO6mfi8wQ_pYknjyss9qn6UACXfVps1bM2P4ycd4CkU-Oz2ZEp5gxS6GjJ7mCQ36YNZkSaHVFk0gGSyRvz31N-sfD5PB047dI9cw4lvLSWGDGrzqVcryGVSs/s800/estragon298.jpg", "comment_count": 0 }, { "title": "golden monarch", "url": "https://cocktailvirgin.blogspot.com/2012/06/golden-monarch.html", "published": "2012-06-14T12:36:00.000-04:00", "updated": "2017-08-08T19:48:26.235-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "ginger liqueur", "lime juice", "passion fruit syrup", "pimento dram", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila", "1/2 oz Domaine de Canton", "1/2 oz BG Reynolds Passion Fruit Syrup", "3/4 oz Lime Juice", "1 dash St. Elizabeth Allspice Dram (~1/4 oz)" ], "instructions": "Shake with ice and pour into a rocks glass. Garnish with a lime wedge and add straws.", "body_text": "1 1/2 oz Reposado Tequila\n1/2 oz Domaine de Canton\n1/2 oz BG Reynolds Passion Fruit Syrup\n3/4 oz Lime Juice\n1 dash St. Elizabeth Allspice Dram (~1/4 oz)\nShake with ice and pour into a rocks glass. Garnish with a lime wedge and add straws.\nThe other drink bartender Sahil Mehta made for me at Estragon was the Golden Monarch. The drink began with a lime and allspice aroma that came across as almost cologne-like. The sip was a combination of lime and passion fruit that led into a swallow of tequila, allspice, and ginger. While the ginger notes were subtle at first, the flavor did build over successive sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYc_AqvxlGFzqu1VZCOI4TBcIvaWSEhDCAr1IYOH8mXwnCun9tu4KyGBan0T-GQrCm3liD-FFWMjmIEICQH6AE0tlNaWk-g5GQ_9Gmv3gNoVekk_oYBA3-9oQ7Vm5zPT2nwXTczpUIfg/s320/estragon299.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYc_AqvxlGFzqu1VZCOI4TBcIvaWSEhDCAr1IYOH8mXwnCun9tu4KyGBan0T-GQrCm3liD-FFWMjmIEICQH6AE0tlNaWk-g5GQ_9Gmv3gNoVekk_oYBA3-9oQ7Vm5zPT2nwXTczpUIfg/s800/estragon299.jpg", "comment_count": 0 }, { "title": "coup de roulis", "url": "https://cocktailvirgin.blogspot.com/2012/06/coup-de-roulis.html", "published": "2012-06-14T12:50:00.000-04:00", "updated": "2017-08-08T19:47:26.185-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Nyna Myral and Robert Burnier", "source": "Cocktails de Paris", "year": 1929 }, "categories": [ "cherry brandy", "cointreau", "gin", "vermouth (dry)" ], "ingredients": [ "1/3 Gordon's Gin (1 oz Farmer's)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1/6 Cointreau (1/2 oz)", "1/6 Cherry Rocher (1/2 oz Cherry Heering)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Gordon's Gin (1 oz Farmer's)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1/6 Cointreau (1/2 oz)\n1/6 Cherry Rocher (1/2 oz Cherry Heering)\nStir with ice and strain into a cocktail glass.\nTuesday last week, we began the cocktail hour with a recipe I spotted in the 1929\nCocktails de Paris\ncalled the Coup de Roulis. The drink was credited to Nyna Myral and Robert Burnier who won first prize in a cocktail competition in Paris with this recipe. The two named their drink after an opérette that opened in Paris in 1928 and still gets performed to this day.\nThe Coup de Roulis' aroma showcased the liqueurs' cherry and orange notes. The sip was a sharp orange and wine flavor that was followed by a sweeter orange and cherry swallow. The swallow also contained a bit of herbal complexity from the gin and dry vermouth as well. Overall, the fruity and sharper notes integrated into an almost raspberry-like flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkKscgEnNQ8iaPOtjvRbwCV755B9TZlB7g0yGCFzy9EaZKqwaQVHpn7Rs44IdFaYYxSCEkMt9Eai7erZu_oduZV-A0hWWB_p_13qSioKMToCpdZJ2UaNcM6SM7q3L-uX_zZBmqWdFyT0/s320/coupderoulis300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkKscgEnNQ8iaPOtjvRbwCV755B9TZlB7g0yGCFzy9EaZKqwaQVHpn7Rs44IdFaYYxSCEkMt9Eai7erZu_oduZV-A0hWWB_p_13qSioKMToCpdZJ2UaNcM6SM7q3L-uX_zZBmqWdFyT0/s800/coupderoulis300.jpg", "comment_count": 0 }, { "title": "quaker's cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/06/quakers-cocktail.html", "published": "2012-06-15T16:14:00.000-04:00", "updated": "2017-08-08T19:46:12.914-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Harry McElhone", "source": "Barflies and Cocktails", "year": 1927 }, "categories": [ "brandy", "lemon juice", "raspberry syrup", "rum" ], "ingredients": [ "1/3 Brandy (1 oz Pedro Domecq Fundador Solera Reserva)", "1/3 Rum (1 oz Plantation Barbados 5 Year)", "1/6 Lemon Juice (1/2 oz)", "1/6 Raspberry Syrup (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Brandy (1 oz Pedro Domecq Fundador Solera Reserva)\n1/3 Rum (1 oz Plantation Barbados 5 Year)\n1/6 Lemon Juice (1/2 oz)\n1/6 Raspberry Syrup (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Coup de Roulis, the raspberry syrup I had been making by this\nrecipe\nhad cooled and was ready to use. Therefore, it was time to make the Quaker's Cocktail from Harry McElhone's 1927\nBarflies and Cocktails\n.  I had been reminded of this drink as I was perusing the book two weeks before, and I might have made it instead of the\nSyncopation Cocktail\nthat night had I not been out of raspberry syrup.\nThe Quaker's Cocktail displayed a brandy aroma along with caramel notes from the rum. A sweet lemon and caramel sip preceded the raspberry flavor that blended into the funky rum on the swallow. With the homemade raspberry syrup, this cocktail was surprisingly bright and delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbv5UQuNsqkpV9valTplbiOsD6Ak-E5VAfaSyk2kQasuGgIeMTRdrt2SpcQW9zQJf4Sma6ovxKo1HARV4nRZ81v9cNCtgmO-6lGWMJCnmeNHFcgjldGaek8jTvJIZEigV1RjYHVqkZXFg/s320/quaker305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbv5UQuNsqkpV9valTplbiOsD6Ak-E5VAfaSyk2kQasuGgIeMTRdrt2SpcQW9zQJf4Sma6ovxKo1HARV4nRZ81v9cNCtgmO-6lGWMJCnmeNHFcgjldGaek8jTvJIZEigV1RjYHVqkZXFg/s800/quaker305.jpg", "comment_count": 0 }, { "title": "jean-paul jones", "url": "https://cocktailvirgin.blogspot.com/2012/06/harvey-pekar.html", "published": "2012-06-15T16:51:00.000-04:00", "updated": "2017-08-08T19:45:32.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "highball", "technique": "stir", "attribution": { "creator": "Ted", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amer picon", "bitters (orange)", "chartreuse (yellow)", "grapefruit juice", "lemon juice", "pastis", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 1/2 oz House Amer Picon Replica (*)", "1/4 oz Yellow Chartreuse", "1 barspoon (1/8 oz) Lemon Juice", "1 barspoon (1/8 oz) Grapefruit Juice", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a Highball glass filled with crushed ice. Express the oils from a long, wide grapefruit peel over the top of the drink and garnish with the peel in a Horse's Neck style. Float 1/4 oz Pastis d'Autrefois on top and add a straw.", "body_text": "1 oz Rittenhouse 100 Rye\n1 1/2 oz House Amer Picon Replica (*)\n1/4 oz Yellow Chartreuse\n1 barspoon (1/8 oz) Lemon Juice\n1 barspoon (1/8 oz) Grapefruit Juice\n1 dash Angostura Orange Bitters\nStir with ice and strain into a Highball glass filled with crushed ice. Express the oils from a long, wide grapefruit peel over the top of the drink and garnish with the peel in a Horse's Neck style. Float 1/4 oz Pastis d'Autrefois on top and add a straw.\n(*) Averna-based and infused with Seville orange peel and other ingredients.\nTwo Wednesdays ago, Andrea and I visited Craigie on Main for drinks. For a starter, Ted wanted to showcase a drink he had been working on using their house made Amer Picon replica. The combination of rye, Picon, and floated pastis reminded me of Matthew Schrage's\nEnd of Days\n; however, Ted's drink utilized a straw such that the pastis notes entered the flavor profile at the end like they did in Eastern Standard's\nBlue Parrot\n.\nWhile the pastis did not enter into the flavor until the end, it did contribute a lot to the drink's aroma. The sip offered up the Picon's dark orange flavors, and the swallow was a combination of rye, orange, bitter, and herbal notes. On the last few sips, the pastis' anise notes began to take over the flavor balance on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QTEatm49vvu2GUkvk1vQ7qeFlv0l2-QdGuFvjNgsvdMRgbEHnPbUkS97wTPQOrpZwBPxy3mCgIds4O7hArkjhHu3THnocPAxKfa8l9iyg-ifPjLoMbD5Gaqt0W3XOJICYle3GE989sY/s320/craigie307.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QTEatm49vvu2GUkvk1vQ7qeFlv0l2-QdGuFvjNgsvdMRgbEHnPbUkS97wTPQOrpZwBPxy3mCgIds4O7hArkjhHu3THnocPAxKfa8l9iyg-ifPjLoMbD5Gaqt0W3XOJICYle3GE989sY/s800/craigie307.jpg", "comment_count": 0 }, { "title": "bonsoir", "url": "https://cocktailvirgin.blogspot.com/2012/06/bonsoir.html", "published": "2012-06-18T13:26:00.000-04:00", "updated": "2017-08-08T19:44:27.936-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amer picon", "bitters (aromatic)", "calvados", "cynar" ], "ingredients": [ "2 oz Lecompte 5 Year Calvados", "1/2 oz House Amer Picon Replica (*)", "1/4 oz Cynar", "2 dash Housemade Tobacco Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Lecompte 5 Year Calvados\n1/2 oz House Amer Picon Replica (*)\n1/4 oz Cynar\n2 dash Housemade Tobacco Bitters\nStir with ice and strain into a rocks glass.\n(*) Averna-based and infused with Seville orange peel and other ingredients.\nFor my nightcap at Craigie on Main, bartender Ted Gallagher made me the Bonsoir. The drink began with the Calvados' apple aroma plus leathery notes from the tobacco bitters. The apple continued on into the sip along with a darker note from some combination of the Cynar and Picon liqueurs. Finally, the liqueur's bitter herbal flavors started the swallow that ended with tobacco notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtWP7Z5IQj2VA5htQS6zM1mvZw3ibwIdJHcQ7WoIRhQPw6uTsEuX-nCec2FNFpHBfDqvZRz39gd62oe2A5bdI1XvbygctKWXuGclJ69zl_YlG8HWG6TnHzfElrNmd-VVXEFuXeXm0OVY/s320/bonsoir308.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtWP7Z5IQj2VA5htQS6zM1mvZw3ibwIdJHcQ7WoIRhQPw6uTsEuX-nCec2FNFpHBfDqvZRz39gd62oe2A5bdI1XvbygctKWXuGclJ69zl_YlG8HWG6TnHzfElrNmd-VVXEFuXeXm0OVY/s800/bonsoir308.jpg", "comment_count": 0 }, { "title": "beauregarde", "url": "https://cocktailvirgin.blogspot.com/2012/06/verucatif.html", "published": "2012-06-18T13:39:00.000-04:00", "updated": "2017-08-08T19:43:49.511-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "bitters (Peychaud's)", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dry Vermouth (Noilly Prat)", "1 oz Gin (Farmer's)", "1/2 oz Blueberry Shrub (see" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Dry Vermouth (Noilly Prat)\n1 oz Gin (Farmer's)\n1/2 oz Blueberry Shrub (see\nhere\nfor an easy recipe)\n1 barspoon (1/8 oz) Maraschino Liqueur (Luxardo)\n1 dash Orange Bitters\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor Thursday Drink Night two weeks ago, the theme was \"berries.\" As the conversation progressed, I mentioned that I had some strawberry and\nblueberry shrubs\nin the refrigerator, and I began to consider a drink with them. Many of my shrubs get used in simple aperitif style drinks that are 2 oz dry vermouth (or dry sherry), 1/2 oz shrub, 1 large ice cube, and a citrus twist in a rocks glass. Building on this basic recipe, I bolstered the alcohol content with some gin. I also added some Maraschino after remembering Ryan Lotz's\nadvice\nabout how the liqueur can help to make many seasonal fruit flavors pop out more. Finally, for a name, I made this blueberry-tinged aperitif a tribute to\nWilly Wonka\n's Violet Beauregarde character who gets turned into a blueberry.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "brighton punch", "url": "https://cocktailvirgin.blogspot.com/2012/06/brighton-punch.html", "published": "2012-06-19T16:21:00.000-04:00", "updated": "2017-08-08T19:43:36.158-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Diner's Club Drink Book", "year": null }, "categories": [ "benedictine", "cognac", "lemon juice", "orange juice", "soda", "whiskey" ], "ingredients": [ "3/4 oz Whiskey (Old Weller Antique Bourbon)", "3/4 oz Cognac (Courvoisier VS)", "3/4 oz Benedictine" ], "instructions": "Shake with ice and strain into a Collins glass (Highball) filled with shaved ice (ice cubes). Top with soda water (1 1/2 oz), add a straw, and stir gently. I donated a wide orange twist to the recipe.", "body_text": "3/4 oz Whiskey (Old Weller Antique Bourbon)\n3/4 oz Cognac (Courvoisier VS)\n3/4 oz Benedictine\nJuice 1/2 Orange (1/2 oz)\nJuice 1/2 Lemon (1/2 oz)\nShake with ice and strain into a Collins glass (Highball) filled with shaved ice (ice cubes). Top with soda water (1 1/2 oz), add a straw, and stir gently. I donated a wide orange twist to the recipe.\nAfter the Thursday Drink Night, I decided to make the Brighton Punch that I had spotted in the\nDiner's Club Drink Book\n. I was drawn to the Punch for it had a New Orleans feel to it with the spirit combination reminding me of a\nCocktail à la Louisiane\nand\nVieux Carré\nhybrid with a classic Sling aesthetic.\nThe aroma at first was a combination of orange and whiskey notes that later gave way to Cognac and lemon ones. The carbonated citrus sip preceded the stronger whiskey than Cognac swallow. Finally, the swallow ended with a pleasing herbal Benedictine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQDskz5U7Wi_kZTX9r6VdJVBwkGOoDlFilTUuyF8QN2Zsez8ARXJEINtUelMUAoG9ifFddz5XCtJ-8rcCalIePuNiAGKHZloK8jpqLfbkFk6qLlyBqFbjPD-hrTbixzkZwl8Ez0LDZ3c/s320/brightonpunch309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQDskz5U7Wi_kZTX9r6VdJVBwkGOoDlFilTUuyF8QN2Zsez8ARXJEINtUelMUAoG9ifFddz5XCtJ-8rcCalIePuNiAGKHZloK8jpqLfbkFk6qLlyBqFbjPD-hrTbixzkZwl8Ez0LDZ3c/s800/brightonpunch309.jpg", "comment_count": 0 }, { "title": "crossing to calais", "url": "https://cocktailvirgin.blogspot.com/2012/06/crossing-to-calais.html", "published": "2012-06-19T16:49:00.000-04:00", "updated": "2017-08-08T19:42:34.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "TastingTable", "year": null }, "categories": [ "cherry brandy", "cointreau", "gin", "quinquina" ], "ingredients": [ "1 3/4 oz Ransom Old Tom Gin", "1 oz Bonal Gentiane-Quinquina", "1/2 oz Cherry Heering", "1 barspoon Combier Triple Sec (Cointreau)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 3/4 oz Ransom Old Tom Gin\n1 oz Bonal Gentiane-Quinquina\n1/2 oz Cherry Heering\n1 barspoon Combier Triple Sec (Cointreau)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Fridays ago for a nightcap, I made Misty Kalkofen's Martinez variation that I had found on\nTastingTable\n. The other Martinez variation that Misty proffered was the\nArmada\nwhich I had tried at Drink. Crossing to Calais is perhaps a reference of how the drink is a combination of British and French styled ingredients; Calais is the destination across the English Channel where the Dover ferry lands.\nThe Crossing to Calais presented a lemon oil and Ransom Old Tom Gin's spice aroma with a hint of cherry from the Heering. The Cherry Heering's sweetness combined with the Bonal's grape on the sip, and the swallow began with the gin's spice and ended with a dry cherry flavor. As for a Martinez variation, I could see how Cherry Heering and Bonal combined to simulate sweet vermouth; however, the triple sec seemed to fall short of what Maraschino donates to a Martinez.  Overall, this was a delightful cocktail regardless of its genesis.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiaBvgSzI1WUEp4JEXTvNcCbFtBkNIhp6bqOTxHu7QphIRre3KYNLk1xhFPbLHnL9iarRJ_7Ka0vrLFLitm76-7jPUGbV4eBs_M8Vh4-iUQ4IklTBMoBrJBLHDrs7ERzhgiYYzqdjSHo/s320/crossingcalais311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiaBvgSzI1WUEp4JEXTvNcCbFtBkNIhp6bqOTxHu7QphIRre3KYNLk1xhFPbLHnL9iarRJ_7Ka0vrLFLitm76-7jPUGbV4eBs_M8Vh4-iUQ4IklTBMoBrJBLHDrs7ERzhgiYYzqdjSHo/s800/crossingcalais311.jpg", "comment_count": 0 }, { "title": "h.r.w.", "url": "https://cocktailvirgin.blogspot.com/2012/06/hrw.html", "published": "2012-06-20T16:46:00.000-04:00", "updated": "2017-08-08T19:40:34.095-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Frank Meier", "source": "The Artistry Of Mixing Drinks", "year": 1934 }, "categories": [ "gin", "vermouth (dry)" ], "ingredients": [ "2/3 Gin (1 1/2 oz Farmer's)", "1/3 Dry Vermouth (3/4 oz Noilly Prat)", "3-4 Very Ripe Cherries" ], "instructions": "Muddle cherries. Add ice, shake, and double strain into a cocktail glass.", "body_text": "2/3 Gin (1 1/2 oz Farmer's)\n1/3 Dry Vermouth (3/4 oz Noilly Prat)\n3-4 Very Ripe Cherries\nMuddle cherries. Add ice, shake, and double strain into a cocktail glass.\nOne of the recipes I had been saving to make was the H.R.W. in Frank Meier's 1934\nThe Artistry Of Mixing Drinks\n. The holdup was waiting for cherry season to arrive so I could get ripe fruit to muddle into this drink with a Martini base. Unlike recipes like the R.A.C. where Meier told you that it is an abbreviation for the Royal Automobile Club cocktail, he unfortunately provided no hints for the H.R.W.\nWith the muddled cherries, the drink acquired an attractive coral color. On the nose, the H.R.W. presented a Martini-like aroma of gin and vermouth. The sip was a dry apple-like flavor that was chased by a cherry and gin swallow. Overall, the cherry flavor was much more subtle than kirsch or cherry liqueurs, and the drink's Martini backbone played a very dominant role in the end balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0yIYmTIrhfZa2SVVpLRf-5KHqZca-tBfAmZFB0_teu9Xj7g_QjsgeIlflluMeMLS7LISBoDajVpyrwMPNNIwTAcgQbtl4X6yzcbY_EYilNEDBPTG0dkziT34b-WQqyWWlo0DuTYQTWI/s320/hrw312.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0yIYmTIrhfZa2SVVpLRf-5KHqZca-tBfAmZFB0_teu9Xj7g_QjsgeIlflluMeMLS7LISBoDajVpyrwMPNNIwTAcgQbtl4X6yzcbY_EYilNEDBPTG0dkziT34b-WQqyWWlo0DuTYQTWI/s800/hrw312.jpg", "comment_count": 0 }, { "title": "an epic and a limerick", "url": "https://cocktailvirgin.blogspot.com/2012/06/epic-and-limerick.html", "published": "2012-06-20T17:12:00.000-04:00", "updated": "2017-08-08T19:39:54.916-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "cynar", "quinquina", "rum (white)" ], "ingredients": [ "1 1/2 oz Cynar", "1 1/2 oz Bonal Gentiane-Quinquina", "1/2 oz Wray & Nephew White Overproof Rum", "5 drop Thai Chili Tincture" ], "instructions": "Stir with ice briefly to partially chill the drink. Strain into a rocks glass containing a large chocolate ice cube (*), and garnish the ice cube with a pinch of fleur de sel. Build in a rocks glass with a large ice cube. Garnish the ice cube with a pinch of Kosher salt.", "body_text": "1 1/2 oz Cynar\n1 1/2 oz Bonal Gentiane-Quinquina\n1/2 oz Wray & Nephew White Overproof Rum\n5 drop Thai Chili Tincture\nStir with ice briefly to partially chill the drink. Strain into a rocks glass containing a large chocolate ice cube (*), and garnish the ice cube with a pinch of fleur de sel.\n(*) An ice cube made from room temperature water steeped with cocoa nibs for 36 hours and strained into ice cube trays.\nTwo Sundays ago, Andrea and I visited bartender Ted Kilpatrick at No. 9 Park. For my first drink, I inquired if I could have An Epic and A Limerick as the last time the bar was out of the chocolate ice cubes. Ted explained that they can only make so many of these ice cubes at a time and that they take longer to freeze than normal ice; therefore, the drink is sometimes unavailable due to its popularity. The recipe itself was created by bartender Tyler Wang, and Ted believed that Tyler based the drink off of the Little Giuseppe, a popular cocktail at Drink where Tyler worked last.\nLittle Giuseppe\n• 2 oz Cynar\n• 2 oz Punt e Mes\n• 1 bsp Lemon Juice\n• 6 dash Angostura Orange Bitters\nBuild in a rocks glass with a large ice cube. Garnish the ice cube with a pinch of Kosher salt.\nAn Epic and A Limerick offered a funky Jamaican rum aroma along with dark herbal notes. The Bonal's grape joined the chocolate on the sip, and the swallow showcased the rum, bitter herbal notes, and some spice. Later as the ice cube melted more, the chocolate entered into the swallow's flavors as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tIWIjuJI0Mfg4wkXUh_KujYQ64q5BOOksrXBVCeOnUjhgTjIGxNtetCzuvpELL5GMj9rELDOncxRzGXP4M-6muAUYd5ssxm_dF9RmarXPUvcjtYruacUdXD73kUE88LoongbWP8rnW77/s320/epic313.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tIWIjuJI0Mfg4wkXUh_KujYQ64q5BOOksrXBVCeOnUjhgTjIGxNtetCzuvpELL5GMj9rELDOncxRzGXP4M-6muAUYd5ssxm_dF9RmarXPUvcjtYruacUdXD73kUE88LoongbWP8rnW77/s800/epic313.jpg", "comment_count": 0 }, { "title": "fire in the orchard", "url": "https://cocktailvirgin.blogspot.com/2012/06/fire-in-orchard.html", "published": "2012-06-21T15:33:00.000-04:00", "updated": "2017-08-08T19:39:48.972-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "applejack", "lemon juice", "lillet", "mezcal", "pear liqueur" ], "ingredients": [ "1 1/4 oz Laird's Bonded Apple Brandy", "1/4 oz Del Maguey Mezcal Vida", "1/2 oz Belle de Brillet Pear Liqueur", "3/4 oz Cocchi Americano", "1/2 oz Lemon Juice", "1/4 oz Agave Syrup (1:1)" ], "instructions": "Shake with ice and double strain into a rocks glass.", "body_text": "1 1/4 oz Laird's Bonded Apple Brandy\n1/4 oz Del Maguey Mezcal Vida\n1/2 oz Belle de Brillet Pear Liqueur\n3/4 oz Cocchi Americano\n1/2 oz Lemon Juice\n1/4 oz Agave Syrup (1:1)\nShake with ice and double strain into a rocks glass.\nFor my second drink at No. 9 Park, I asked bartender Ted Kilpatrick for the Fire in the Orchard which Andrea enjoyed a lot last time. True to the drink's name, the aroma put forth an apple, pear, and smoke nose. Next, citrus and apple filled the sip that was chased by pear and smokey mezcal on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJGFRDLoZrNhkqja6ENThoGlFmtZsMLmxN_M-_lHObMwFLdFD-qC7NxPtpQt9kiMF33IV0OUOh3WWO2ONKhfMK7txVxzgX2Jd0X8JWF4Be-yVNFcjl2ycgbKDDYNGgmGKjq5zVUE5wgA/s320/fireorchard314.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJGFRDLoZrNhkqja6ENThoGlFmtZsMLmxN_M-_lHObMwFLdFD-qC7NxPtpQt9kiMF33IV0OUOh3WWO2ONKhfMK7txVxzgX2Jd0X8JWF4Be-yVNFcjl2ycgbKDDYNGgmGKjq5zVUE5wgA/s800/fireorchard314.jpg", "comment_count": 1 }, { "title": "union derby", "url": "https://cocktailvirgin.blogspot.com/2012/06/union-derby.html", "published": "2012-06-21T15:48:00.000-04:00", "updated": "2017-08-08T19:39:14.704-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joseph Cammarata", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Peychaud's)", "drambuie", "grapefruit juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "3/4 oz Drambuie 15 Year", "3/4 oz Pink Grapefruit Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and double strain into a coupe glass.", "body_text": "1 1/2 oz Four Roses Bourbon\n3/4 oz Drambuie 15 Year\n3/4 oz Pink Grapefruit Juice\n1 dash Peychaud's Bitters\nShake with ice and double strain into a coupe glass.\nTwo Mondays ago during industry brunch at Trina's Starlite Lounge, I met up with Tara who is our local Drambuie rep. After brunch, she asked if I wanted to accompany her to her first stop of the day at Backbar in Union Square. She mentioned that they had come up with a twist of the Brown Derby by swapping the classic's honey for the smokey Drambuie 15 Year. Like Jackson Cannon's\nHoney Fitz\n, the drink also included a dash of Peychaud's Bitters.\nThe Union Derby that bartender Joseph Cammarata made for me proffered a peat smoke, Bourbon, and honey aroma. The honey and malt notes in the sip were balanced by the grapefruit, and the drink concluded with a smoothed out Scotch note on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFutzHY-cap8uNPesqQsygkAt-vv-4HUnse8oZrMFyhBKfuXV_2_XNcJv2RfC1FG5jXNY9Xi1gAuEAgWZvuAXdVVy0uZJqZThkBy-ZvglBuBjbIqig8wh-tl9wIjviUnc_HaTi3zGOpNU/s320/unionderby177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFutzHY-cap8uNPesqQsygkAt-vv-4HUnse8oZrMFyhBKfuXV_2_XNcJv2RfC1FG5jXNY9Xi1gAuEAgWZvuAXdVVy0uZJqZThkBy-ZvglBuBjbIqig8wh-tl9wIjviUnc_HaTi3zGOpNU/s800/unionderby177.jpg", "comment_count": 0 }, { "title": "diablita", "url": "https://cocktailvirgin.blogspot.com/2012/06/diablita.html", "published": "2012-06-22T16:25:00.000-04:00", "updated": "2017-08-08T19:38:10.147-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "frederic", "source": "Hiram Walker Margarita Madness contest", "year": null }, "categories": [ "*original", "cointreau", "creme de cassis", "ginger beer", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "1 oz Hiram Walker Triple Sec", "1/4 oz Hiram Walker Crème de Cassis", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Highball glass containing ice and 2 oz of ginger beer (AJ Stephens).", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n1 oz Hiram Walker Triple Sec\n1/4 oz Hiram Walker Crème de Cassis\n3/4 oz Lime Juice\nShake with ice and strain into a Highball glass containing ice and 2 oz of ginger beer (AJ Stephens).\nTwo Tuesdays ago, I decided to remake one of my entries into the Hiram Walker Margarita Madness contest -- the Diablita which took\nfirst place\n. The drink was a hybrid of a Margarita and a\nDiablo\nakin to Ted Kilgore's\nCount Diablo\nwhich merged a Negroni and a Diablo. One of my reasons was to give some extra flavor and dimension to a Margarita; the other was to minimize one of the negative aspects of the Diablo, namely how much the cassis as the sole sweetener can obscure the other flavors in the drink.\nThe Diablita presented a ginger aroma led into orange, lime, and berry notes in the sip. The swallow was a combination of the tequila, ginger, and the cassis' currant flavors. Indeed, the Diablita was rather refreshing and there was just enough cassis to give the Diablo-feel to the drink without dwarfing the other flavors in the drink. While I am glad this drink won, other glorious entries such as the Periodita, the Tequila\nPeriodista\n, will be forgotten.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uRTFOREdtR-Y9dO50CaP1i6eH94RTw1h50AoKPk3yM9Wsk1aXSXAHwNvIqGHnD1vWa4UfPXYyHH3UJWbnpOBTXpXQ7C4rn_GGZPH5unulcPy6CH3ZWlhVmBQJ7X5dhB0xFA7sniUe1k/s320/diablita316.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uRTFOREdtR-Y9dO50CaP1i6eH94RTw1h50AoKPk3yM9Wsk1aXSXAHwNvIqGHnD1vWa4UfPXYyHH3UJWbnpOBTXpXQ7C4rn_GGZPH5unulcPy6CH3ZWlhVmBQJ7X5dhB0xFA7sniUe1k/s800/diablita316.jpg", "comment_count": 0 }, { "title": "jack's word", "url": "https://cocktailvirgin.blogspot.com/2012/06/jacks-word.html", "published": "2012-06-22T17:08:00.000-04:00", "updated": "2017-08-08T19:37:22.936-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brad Farran", "source": "Clover Club", "year": null }, "categories": [ "applejack", "chartreuse (yellow)", "grenadine", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Cocchi Vermouth di Torino Sweet Vermouth", "3/4 oz Yellow Chartreuse", "3/4 oz Lemon Juice", "1 barspoon Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Cocchi Vermouth di Torino Sweet Vermouth\n3/4 oz Yellow Chartreuse\n3/4 oz Lemon Juice\n1 barspoon Grenadine\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the Diablita, I decided to make a riff on the\nJack Rose\n, the Jack's Word, that I had spotted in\nTastingTable\n. The Jack's Word appeared like a Jack Rose-Last Word hybrid created by Brad Farran of Manhattan's Clover Club as Jack Rose's \"a darker, bitterer twin.\"\nThe Jack's Word offered up an apple and lemon oil aroma. The sip was fruity with grape, lemon, and apple notes. Most of the apple came through on the swallow though along with the savory herbal notes from the Yellow Chartreuse. Of all the drinks I have had, it reminded me the most of the\nWoxum\nfrom the\nOld Waldorf-Astoria Bar Book\nmore so than either a Jack Rose or a Last Word.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuxNJ5t11OLzVDq5Pd84EWr9PAC-2zROTGCeGqf0vA8ioDtLzlVO36OX3q-2tjCbi6A9eLl2aDgizVwQ1GGuOk3SXLLBnhP4tVID0OEOpEzd0Op_Rg9uKEycHTRa7p5I0BzC7Umyusno/s320/jacksword317.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuxNJ5t11OLzVDq5Pd84EWr9PAC-2zROTGCeGqf0vA8ioDtLzlVO36OX3q-2tjCbi6A9eLl2aDgizVwQ1GGuOk3SXLLBnhP4tVID0OEOpEzd0Op_Rg9uKEycHTRa7p5I0BzC7Umyusno/s800/jacksword317.jpg", "comment_count": 0 }, { "title": "buckminster", "url": "https://cocktailvirgin.blogspot.com/2012/06/buckminster.html", "published": "2012-06-25T15:45:00.000-04:00", "updated": "2017-08-08T19:36:37.289-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "bitters (orange)", "gin", "lillet", "quinquina" ], "ingredients": [ "1 1/2 oz Gordon's Gin", "3/4 oz Maurin Quina", "3/4 oz Lillet Blanc", "2 dash Fee Brothers' Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Gordon's Gin\n3/4 oz Maurin Quina\n3/4 oz Lillet Blanc\n2 dash Fee Brothers' Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Wednesdays ago, Andrea and I stopped into Highland Kitchen where bartenders Joe McGuirk and Nathan Bice were behind the stick. Over the sound of Karaoke, I asked Bice for the Buckminster. What attracted me was the use of Maurin Quina, a cherry, almond, and quinine-flavored aperitif wine that was so delicious in the Independent's\nThis, That, the Other\nand Rendezvous'\nTequila Scaffa\n.\nThe Buckminster offered up an orange and cherry aroma that gained almond notes as the drink warmed up. The citrus and cherry sip was followed by gin, herbal notes, and almond on the swallow. Overall, the drink had a light aesthetic that reminded me of the\nAbbey Cocktail\nfrom the\nSavoy Cocktail Book\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH9QRQSbVjsMPGX9bNsCn3khZbCcKPFSpk6SBbwI6EkiS97yAmrNHCDYChyphenhyphenLLw_OWJyjE8YZ0-oY4e4O7Z9uuU5q1XsXrOxPURUlwwYRaNrUzRGQU-Yd1gIeZIzOib7BbxjiKT_YiJG0/s320/buckminster319.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH9QRQSbVjsMPGX9bNsCn3khZbCcKPFSpk6SBbwI6EkiS97yAmrNHCDYChyphenhyphenLLw_OWJyjE8YZ0-oY4e4O7Z9uuU5q1XsXrOxPURUlwwYRaNrUzRGQU-Yd1gIeZIzOib7BbxjiKT_YiJG0/s800/buckminster319.jpg", "comment_count": 0 }, { "title": "torontino", "url": "https://cocktailvirgin.blogspot.com/2012/06/torontino.html", "published": "2012-06-25T16:13:00.002-04:00", "updated": "2024-04-05T12:29:01.714-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "jmcurleys" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kevin Mabry", "source": "J.M. Curley's", "year": null }, "categories": [ "#jmcurleys", "campari", "dubonnet", "fernet-branca", "whiskey" ], "ingredients": [ "1 1/2 oz Forty Creek Canadian Whisky", "1/2 oz Fernet Branca", "1/2 oz Campari", "1/2 oz Dubonnet Rouge" ], "instructions": "Stir with ice and strain into a cocktail coupe.Twist a lemon peel over the top and discard.", "body_text": "1 1/2 oz Forty Creek Canadian Whisky\n1/2 oz Fernet Branca\n1/2 oz Campari\n1/2 oz Dubonnet Rouge\nStir with ice and strain into a cocktail coupe.Twist a lemon peel over the top and discard.\nTwo Thursday ago, I stopped into J.M. Curley's which is across the street from Stoddard's in Downtown Crossing. There, I asked bartender Kevin Mabry for the Torontino. Kevin explained that the drink is a cross between a\nToronto\nand a Torino (or Milano-Torino) or an Americano without the soda water. The Torontino paired bright lemon oil aromas with a dark herbal underpinning. The malty sip contained the Dubonnet's grape notes, and the swallow presented the Canadian whisky followed by Campari and Fernet flavors. Interestingly, the drink was more Campari driven when cold and more Fernet accented when warm; moreover, the Dubonnet seemed to mollify the intensity of these two bitter liqueurs.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-rPdJLypwLNj3540JCWK-lrzEl1LP5cygkZMu6DtTyH_V4_l6NfnhyC_4WKH9j_dIaI9jivVOIdO8S4VvB-OM4GpVOXNX9j9lyT_N5Z-bBdWk8hwUc6iiP7C5klsyQEmOZHa73w_Wec/s320/torontino320.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-rPdJLypwLNj3540JCWK-lrzEl1LP5cygkZMu6DtTyH_V4_l6NfnhyC_4WKH9j_dIaI9jivVOIdO8S4VvB-OM4GpVOXNX9j9lyT_N5Z-bBdWk8hwUc6iiP7C5klsyQEmOZHa73w_Wec/s800/torontino320.jpg", "comment_count": 0 }, { "title": "last letter", "url": "https://cocktailvirgin.blogspot.com/2012/06/last-letter.html", "published": "2012-06-26T19:41:00.000-04:00", "updated": "2017-08-08T19:57:07.728-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Evan Harrison", "source": "Brick and Mortar", "year": null }, "categories": [ "averna", "bitters (mole)", "drambuie", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "3/4 oz Drambuie", "1/2 oz Averna", "2 dash Mole Bitters (housemade)" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n3/4 oz Drambuie\n1/2 oz Averna\n2 dash Mole Bitters (housemade)\nStir with ice and strain into a rocks glass. Garnish with a lemon twist.\nFor a nightcap that Thursday, I decided to make the Last Letter by Evan Harrison of Brick and Mortar. The recipe appears in\nThe Drambuie Companion\n, a collection of Boston-made recipes that highlight the liqueur, and any excuse to try one of Evan's creations is a good one in my book.\nThe Last Letter had a lemon oil aroma; in addition, I experienced a honey-caramel note while Andrea got more of the tequila. On the sip, Drambuie's honey paired well with Averna's dark caramel notes, and the swallow offered tequila, chocolate, and spice. As the drink got warmer, it became much sweeter; perhaps too sweet and making the drink as 2:1/2:1/2 would probably help this balance better match my palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoAibuM5QhfZNRY7YPzYnpNOni1PEiod9nT54YCXwBP9hHhHbHO9WonMCgc2qpjkuVwimo9_Ye3cqSvgpRW1WSj7dJT_7hL_df9PrhP2E2DkjcrqnVmbomrlSseolU0hdTxQct-2o_So/s320/lastletter321.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoAibuM5QhfZNRY7YPzYnpNOni1PEiod9nT54YCXwBP9hHhHbHO9WonMCgc2qpjkuVwimo9_Ye3cqSvgpRW1WSj7dJT_7hL_df9PrhP2E2DkjcrqnVmbomrlSseolU0hdTxQct-2o_So/s800/lastletter321.jpg", "comment_count": 0 }, { "title": "lock and key", "url": "https://cocktailvirgin.blogspot.com/2012/06/lock-and-key.html", "published": "2012-06-26T20:12:00.002-04:00", "updated": "2017-08-08T19:33:04.293-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Summer Voelker", "source": "Salt of the Earth", "year": 2011 }, "categories": [ "lemon juice", "strega", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Wild Turkey 81)", "1/2 oz Strega (*)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a mint leaf and 3 drops of Fee Brothers' Whiskey Barrel Bitters.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Wild Turkey 81)\n1/2 oz Strega (*)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe. Garnish with a mint leaf and 3 drops of Fee Brothers' Whiskey Barrel Bitters.\n(*) Recipe has been made with Yellow Chartreuse as well.\nTwo Fridays ago, we picked the Lock and Key from Gary Regan's\nAnnual Manual for Bartenders 2011\nfor the cocktail hour. The drink was created by Summer Voelker from the Salt of the Earth bar in Pittsburgh. The Lock and Key offered up a mint aroma that was quite complementary to the herbal bouquet from the Strega.  Unfortunately, the bitters garnish sank and did not contribute cinnamon notes to the nose, so perhaps garnishing the mint leaf instead of trying to float the bitters would have worked better. Next, the sip was a spiced fruit flavor with lemon and grape notes, and the swallow offered up the Bourbon and Strega's savory herbal elements. Overall, the drink reminded me of a Sour and less bitter version of Evan Harrison's\nNonantum Cocktail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HJxLaIJNjYasD0jd-cU4ke22Y6N-bDQqZrc2eH7zlqHVcnjHspE58PEje-USttxN1lf4J9IWhJIoy7-hOGcpo0YucsuRmOT6snfEXiA41X2aL4IN-jEkz58ihPMntgHA-4Ayx8Uq56E/s320/lockkey322.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HJxLaIJNjYasD0jd-cU4ke22Y6N-bDQqZrc2eH7zlqHVcnjHspE58PEje-USttxN1lf4J9IWhJIoy7-hOGcpo0YucsuRmOT6snfEXiA41X2aL4IN-jEkz58ihPMntgHA-4Ayx8Uq56E/s800/lockkey322.jpg", "comment_count": 0 }, { "title": "velvet goldmine", "url": "https://cocktailvirgin.blogspot.com/2012/06/velvet-goldmine.html", "published": "2012-06-27T16:21:00.000-04:00", "updated": "2017-08-08T19:32:27.395-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "temple bar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Evan Kenney", "source": "Temple Bar", "year": null }, "categories": [ "#temple bar", "bitters (Peychaud's)", "falernum", "fernet-branca", "lime juice", "mezcal", "pineapple juice" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1/2 oz Velvet Falernum", "1/2 oz Fernet Branca", "1/2 oz Pineapple Juice", "3/4 oz Lime Juice", "1/4+ oz Agave Nectar", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and add  straws.", "body_text": "2 oz Del Maguey Mezcal Vida\n1/2 oz Velvet Falernum\n1/2 oz Fernet Branca\n1/2 oz Pineapple Juice\n3/4 oz Lime Juice\n1/4+ oz Agave Nectar\n1 dash Peychaud's Bitters\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and add  straws.\nTwo Sundays ago, Andrea and I stopped in at Temple Bar for cocktails. The drink I started with was the Velvet Goldmine; bartender Sam Gabrielli mentioned that fellow bartender Evan Kenney created this drink. Perhaps Evan being the lead singer for the Bodega Girls had some influence in his naming the it after the 1998 glam rock movie hit. The ingredient list shared a bit of similarity with the Independent's\nAgave Maria\n, so I was definitely tempted to try it.\nThe Velvet Goldmine offered a mint aroma and a lime flavored sip. The swallow began with the smokey mezcal and pineapple notes and ended with Fernet Branca's menthol and the falernum's clove elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uZqYyBQZIZSzORW7PdoDY3QejmGyWnjHlTwhjwG-sbj7Ljq5xpBeYtjdbW-pIbUqNOqXqi9jifhyiuud5vvJMIqMVRGwV46H-1vxsMEpopEdphGf_-1tUcmq4jFpnStlN1eQ_Quh2VE/s320/velvetgoldmine323.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uZqYyBQZIZSzORW7PdoDY3QejmGyWnjHlTwhjwG-sbj7Ljq5xpBeYtjdbW-pIbUqNOqXqi9jifhyiuud5vvJMIqMVRGwV46H-1vxsMEpopEdphGf_-1tUcmq4jFpnStlN1eQ_Quh2VE/s800/velvetgoldmine323.jpg", "comment_count": 0 }, { "title": "snake in the grass", "url": "https://cocktailvirgin.blogspot.com/2012/06/snake-in-grass.html", "published": "2012-06-27T16:34:00.000-04:00", "updated": "2017-08-08T19:31:36.404-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "temple bar" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sam Gabrielli", "source": "Temple Bar", "year": null }, "categories": [ "#temple bar", "bitters (other)", "lime juice", "simple syrup (other)", "tequila", "vermouth (dry)" ], "ingredients": [ "1 3/4 oz Blanco Tequila", "1/2 oz Dolin Dry Vermouth", "3/4 oz Lemongrass Syrup (*)", "3/4 oz Lime Juice", "2 dash Bittermens Boston Bittahs" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a long, coiled lime twist.", "body_text": "1 3/4 oz Blanco Tequila\n1/2 oz Dolin Dry Vermouth\n3/4 oz Lemongrass Syrup (*)\n3/4 oz Lime Juice\n2 dash Bittermens Boston Bittahs\nShake with ice and strain into a cocktail glass. Garnish with a long, coiled lime twist.\n(*) For possible recipes, check out the\nSavory\nand\nBoudreau\nones.\nSince Andrea had enjoyed her Snake in the Grass at Temple Bar, I decided to get one too. I was correct in guessing that the drink was based off of the\nScofflaw\n, and bartender Sam Gabrielli explained that the lime twist was like the snake and the lemongrass syrup was the grass.\nThe Snake in the Grass possessed a lime and tequila bouquet. The lime juice flavors worked well with the dry vermouth's wine notes in the sip. Moreover, the tequila and lemongrass elements complemented each other rather well on the swallow. Overall, the drink's balance reminded me of the\nGroovy Child\nperhaps due to the lime and dry vermouth pairing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_A8yvCrpAQitrW82EGCVZkSspmhLirbbJur2DxkJuBXlXTN4IOQpnEMlyJ2qq1RUWQFwMR9wGnP-NUbcsdNGyI5Mf4kE3TwZ-msiCKBHkw-m6nlshwZeB5jyarM29sDmmd7dJL1h124/s320/snakegrass324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_A8yvCrpAQitrW82EGCVZkSspmhLirbbJur2DxkJuBXlXTN4IOQpnEMlyJ2qq1RUWQFwMR9wGnP-NUbcsdNGyI5Mf4kE3TwZ-msiCKBHkw-m6nlshwZeB5jyarM29sDmmd7dJL1h124/s800/snakegrass324.jpg", "comment_count": 0 }, { "title": "valkyrie", "url": "https://cocktailvirgin.blogspot.com/2012/06/valkyrie.html", "published": "2012-06-28T15:42:00.000-04:00", "updated": "2017-08-08T19:30:55.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "temple bar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Gabrielli", "source": "Temple Bar", "year": null }, "categories": [ "#temple bar", "averna", "cynar", "st. germain", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "1/2 oz Averna", "1/2 oz Cynar", "1/4 oz St. Germain" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top and discard.", "body_text": "2 oz Rittenhouse 100 Rye\n1/2 oz Averna\n1/2 oz Cynar\n1/4 oz St. Germain\nStir with ice and strain into a rocks glass. Twist a grapefruit peel over the top and discard.\nAfter the Snake in the Grass at Temple Bar, bartender Sam Gabrielli wanted to showcase a drink he created called the Valkyrie. Sam described how he was influenced by Evan Harrison's\nPeralta\nwith its rye, Cynar, and grapefruit elements.\nThe twist's grapefruit oils filled the Valkyrie's aroma. The grapefruit oils carried over into the sweet sip along with malt and caramel notes. Next, the swallow started with rye followed by herbal notes, and it ended with a floral stonefruit flavor from the St. Germain. As the drink warmed up, the Cynar began to play a bigger role in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgld5_mJF5GXXv5wDOGhoP_7gwv6Med2I_XnRpfeVy9cavA-sF98T8REHQBp2L4jmPWSbmnGTknckFBcPiLkrgojOfbxpgOYcRGToaHs0l0fXaeb2bVk7__lsjhcPO-zCIe-wIGlghtVxw/s320/valkyrie325.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgld5_mJF5GXXv5wDOGhoP_7gwv6Med2I_XnRpfeVy9cavA-sF98T8REHQBp2L4jmPWSbmnGTknckFBcPiLkrgojOfbxpgOYcRGToaHs0l0fXaeb2bVk7__lsjhcPO-zCIe-wIGlghtVxw/s800/valkyrie325.jpg", "comment_count": 0 }, { "title": "two from l.a.", "url": "https://cocktailvirgin.blogspot.com/2012/06/two-from-la.html", "published": "2012-06-28T15:57:00.001-04:00", "updated": "2017-08-08T19:30:12.409-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Greg Rossi", "source": "Clio", "year": null }, "categories": [ "#clio", "bitters (orange)", "chartreuse (green)", "cynar", "egg white", "gin" ], "ingredients": [ "2 oz Cynar", "1 oz No. 3 London Dry Gin", "1/2 oz Green Chartreuse", "2 dash Orange Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with. Strain into a rocks glass and garnish with an orange twist.", "body_text": "2 oz Cynar\n1 oz No. 3 London Dry Gin\n1/2 oz Green Chartreuse\n2 dash Orange Bitters\n1 Egg White\nShake once without ice and once with. Strain into a rocks glass and garnish with an orange twist.\nTwo Mondays ago, I stopped into Clio where bartender Greg Rossi was at the stick. Greg has recently joined the Clio crew, and I believe that the last time I sat at his bar was when he was working at\nDalí\nin Somerville. For a drink, I asked Greg for the 2 From L.A. for the combination of Cynar and Green Chartreuse worked so well in Ryan Lotz's\nMonk's Thistle\nand the Cure's\nDrink of Laughter and Forgetting\n. The drink's nose offered up orange oils, juniper, and herbal notes. The sip was creamy with orange accents, and the swallow showcased the Cynar punctuated by sharper gin and Green Chartreuse notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzdU6P40Tac_5I_izFiZFP3EVqeepI1mn0RHc3-Lui9ms-_xkODhGi971XUb6MThmEp9m___QK8VFXEykVBt8Bd3LI0FqHonGG9PmNWRk36AmW8ETi9vE7Kh1iCTs0XjPJNyGNlUPq6Y/s320/twofromla326.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzdU6P40Tac_5I_izFiZFP3EVqeepI1mn0RHc3-Lui9ms-_xkODhGi971XUb6MThmEp9m___QK8VFXEykVBt8Bd3LI0FqHonGG9PmNWRk36AmW8ETi9vE7Kh1iCTs0XjPJNyGNlUPq6Y/s800/twofromla326.jpg", "comment_count": 0 }, { "title": "honky and the donkey", "url": "https://cocktailvirgin.blogspot.com/2012/06/honky-and-donkey.html", "published": "2012-06-29T14:37:00.002-04:00", "updated": "2017-08-08T19:27:43.057-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "benedictine", "bitters (orange)", "lillet", "mezcal", "sherry" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Lustau Dry Amontillado Sherry", "1/2 oz Benedictine", "1/2 oz Cocchi Americano", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Lustau Dry Amontillado Sherry\n1/2 oz Benedictine\n1/2 oz Cocchi Americano\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass.\nAfter Clio, I continued home and stopped in at Brick and Mortar on the way. For a libation, bartender Kenny Belanger made me the Honky and the Donkey. The drink was a combination of Misty Kalkofen's mixology and owner Patrick Sullivan's naming abilities. The cocktail began with a mezcal and sherry aroma. A slightly sweet sip offered up grape and light citrus notes, and the smoky mezcal swallow shared the sherry's nutty and the Benedictine's herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMABrlX93eQFK8lFwYV0NaPYz-2fKyYAyfihnGIl0oAUn_GCIRKnVuWnxt47iJaZ6Rri4rJ5H92_ls4kKZgKd9DBFY44tQ0im1GBps1-kzSxkkcGb8sN8bIaklbnTO8Wjq9sYhCLpVeo/s320/honkydonkey328.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMABrlX93eQFK8lFwYV0NaPYz-2fKyYAyfihnGIl0oAUn_GCIRKnVuWnxt47iJaZ6Rri4rJ5H92_ls4kKZgKd9DBFY44tQ0im1GBps1-kzSxkkcGb8sN8bIaklbnTO8Wjq9sYhCLpVeo/s800/honkydonkey328.jpg", "comment_count": 0 }, { "title": "april in paris", "url": "https://cocktailvirgin.blogspot.com/2012/06/april-in-paris.html", "published": "2012-06-29T14:46:00.000-04:00", "updated": "2017-08-08T19:26:38.085-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "champagne", "cognac", "curacao", "lemon juice" ], "ingredients": [ "3/4 oz Ansac VS Cognac", "3/4 oz Pierre Ferrand Curaçao", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Champagne flute. Top with ~2 oz Louis Bouillot Blanc de Blancs Brut sparkling wine, and twist an orange peel over the top and discard.", "body_text": "3/4 oz Ansac VS Cognac\n3/4 oz Pierre Ferrand Curaçao\n3/4 oz Lemon Juice\nShake with ice and strain into a Champagne flute. Top with ~2 oz Louis Bouillot Blanc de Blancs Brut sparkling wine, and twist an orange peel over the top and discard.\nTwo Tuesdays ago, we paid a visit to the bar at Bergamot where bartender Paul Manzelli was at the stick. For a drink, I asked him for the April in Paris which he created using all French ingredients. The recipe appeared like a cross between a French 75 and a Sidecar, and Paul named it after a Count Basie jazz album.\nThe April in Paris presented a sweet orange and sparkling wine nose. A dry citrus sip led into the Cognac and Champagne-like notes on the swallow. Indeed, the drink was an elegant middle ground between those two classic cocktails.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SGS5QmyDQ-pKy8Nzy7XyQoMEi-t5dDFDPZpnPUNVQB1oQNJ0tx7igXyEH3rWCMx3eShff4BmqhIofnpj9yU7XAvDavQebV7cfwLCUg9h91D9-dnWQ7bOqUcqOLHQZFDTt7GOZWZSQrI/s320/aprilparis329.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SGS5QmyDQ-pKy8Nzy7XyQoMEi-t5dDFDPZpnPUNVQB1oQNJ0tx7igXyEH3rWCMx3eShff4BmqhIofnpj9yU7XAvDavQebV7cfwLCUg9h91D9-dnWQ7bOqUcqOLHQZFDTt7GOZWZSQrI/s800/aprilparis329.jpg", "comment_count": 2 }, { "title": "brown bomber", "url": "https://cocktailvirgin.blogspot.com/2012/07/brown-bomber.html", "published": "2012-07-02T16:02:00.001-04:00", "updated": "2017-08-08T19:24:30.782-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jim Meehan", "source": "PDT Cocktail Book", "year": null }, "categories": [ "lillet", "suze", "whiskey" ], "ingredients": [ "2 oz George Dickel Whisky (Wild Turkey 81 Bourbon)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Suze (Salers Gentiane Liqueur)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "2 oz George Dickel Whisky (Wild Turkey 81 Bourbon)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Suze (Salers Gentiane Liqueur)\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nFor a while now, I had been spying Jim Meehan's Brown Bomber in the\nPDT Cocktail Book\n, but we could not make the drink since Suze has not been made commercially available here. Luckily, Eric Seed of Haus Alpenz came to the rescue and got another classic French wild yellow gentian-flavored liqueur, called Salers, distributed to the state. From the taste I had at Craigie on Main when I had the\nRoot Down\nwith it, I noted that it was less flat, more dimensional, and better than Suze. After a quick email to\nBall Square Wines\nin Somerville, they ordered a case of Salers that showed up the next day. Turns out that another plus is that Salers is also cheaper than Suze for Ball Square had marked their bottles $20.\nThe Brown Bomber recipe is basically a\nWhite Negroni\nwith whiskey switched for the gin, and Jim Meehan named his creation after boxer Joe Louis, the Brown Bomber of Detroit. The drink began with a fresh lemon oil aroma with hints of the Cocchi Americano poking through. The sip was citrus and malt, and the swallow presented the whiskey, gentian, and a peach-almond flavor at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOajgwkaHrbEUtvWNYS4-jXLIuIdzMAPmBWCiqZltvg0YDTWhJchU8tp_kUtIMQe5RqLYWb7S3WNQeDgHtR5B0T4unkOjv3ucK8eLDMe9cT-fxoyQVptAlKcWFNTOqx4Z4WkPChLKbm9c/s320/brownbomber330.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOajgwkaHrbEUtvWNYS4-jXLIuIdzMAPmBWCiqZltvg0YDTWhJchU8tp_kUtIMQe5RqLYWb7S3WNQeDgHtR5B0T4unkOjv3ucK8eLDMe9cT-fxoyQVptAlKcWFNTOqx4Z4WkPChLKbm9c/s800/brownbomber330.jpg", "comment_count": 1 }, { "title": "high desert swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/07/high-desert-swizzle.html", "published": "2012-07-02T16:27:00.000-04:00", "updated": "2017-08-08T19:23:43.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Tommy Klus", "source": "ShakeStir", "year": null }, "categories": [ "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "3/4 oz Strawberry Shrub (*)", "3/4 oz Lime Juice", "1/4 oz Rich Demerara Syrup (2:1)" ], "instructions": "Build in a Collins glass filled with crushed ice. Swizzle to mix and chill. Garnish with a lime slice and add a straw. ShakeStir", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n3/4 oz Strawberry Shrub (*)\n3/4 oz Lime Juice\n1/4 oz Rich Demerara Syrup (2:1)\nBuild in a Collins glass filled with crushed ice. Swizzle to mix and chill. Garnish with a lime slice and add a straw.\n(*) See an easy recipe\nhere\nand just switch strawberry for blueberry.\nAfter the Brown Bomber two Wednesdays ago, I decided to make the High Desert Swizzle that Tommy Klus published on\nShakeStir\n. I had the chance to meet Tommy at Tales of the Cocktail last year when he was one of the two bartenders making drinks on the New Orleans cemeteries tour. Back then, he was working at Portland's Teardrop and he helped me get the recipe for the delicious\nThai Chi Chi\nhis bar served at the Barroom Brawl two nights before. Now, he works across town at Kask.\nThe recipe seemed quite alluring for strawberry historically pairs quite well with agave spirits such as in the\nCantante Para Mi Vida\nand\nAlice in Wonderland No. 2\n. In addition, Tommy's description of how \"the vinegar in the shrub brightens and pronounces all the flavors of the mezcal\" seemed quite intriguing. Luckily, I had an batch of strawberry shrub from a previous season ready to go!\nThe lime wheel garnish contributed greatly to the Swizzle's aroma and it prepared the mouth for the strawberry and lime sip. The swallow showcased the interesting interaction of the mezcal and the vinegar; indeed, the vinegar did an excellent job highlighting the sharper vegetal aspects of the agave.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXY2FJDtfso0BZag0S6AXzWP37UXJAnIZJpIisB1B_utmGJLawJcu3Oi4FXtO0hxwzNBBaJh3GF-a3jBq2BECNDaQnr-DWhYgAL5eAYKGPf7ytWwKDnGbYVb9i8GU4zZe-3Ckq6D9lQQ/s320/highdesertsw331.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXY2FJDtfso0BZag0S6AXzWP37UXJAnIZJpIisB1B_utmGJLawJcu3Oi4FXtO0hxwzNBBaJh3GF-a3jBq2BECNDaQnr-DWhYgAL5eAYKGPf7ytWwKDnGbYVb9i8GU4zZe-3Ckq6D9lQQ/s800/highdesertsw331.jpg", "comment_count": 0 }, { "title": "frolic fizz", "url": "https://cocktailvirgin.blogspot.com/2012/07/frolic-fizz.html", "published": "2012-07-03T16:08:00.001-04:00", "updated": "2017-08-08T19:23:02.421-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Eric Cross", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "creme de violette", "egg white", "grapefruit juice", "honey", "lemon juice", "rum (white)", "soda" ], "ingredients": [ "2 oz Privateer White Rum", "3/4 oz Grapefruit Juice", "1 dash Lemon Juice", "3/4 oz Lavender-Infused Honey Syrup (*)", "1 dash Crème de Violette", "1 Egg White" ], "instructions": "Shake with ice and strain into a Highball glass. Top with ~2 oz of soda water, garnish with dried lavender flowers, and add a straw.", "body_text": "2 oz Privateer White Rum\n3/4 oz Grapefruit Juice\n1 dash Lemon Juice\n3/4 oz Lavender-Infused Honey Syrup (*)\n1 dash Crème de Violette\n1 Egg White\nShake with ice and strain into a Highball glass. Top with ~2 oz of soda water, garnish with dried lavender flowers, and add a straw.\n(*) A 4:1 infused syrup. As a quick substitution, shake the drink with honey syrup and 1 tsp of dried lavender flowers. Add a fine straining step.\nTwo Thursdays ago, I stopped into Stoddard's for drinks. The house original that called out to me was Eric Cross's Frolic Fizz that was a delightful sounding flowery rum-based Silver Fizz. Bar manager Jamie Walsh later explained that the drink is an incredible seller which is a blessing except on Friday and Saturday nights. Once mixed, the lavender flower garnish contributed greatly to the drink's aroma. Next, a honey and grapefruit sip led into a rum swallow and a floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0le8htW9o0pC05L9rFZLUV7BD7FfTUcYgT2sF3f0Mx3rhBHRqRA1HVk6GMzMIkF4XbHCOFqHJ0jJ7jYnm1OPc1SJRATq061f2HZ_S33SP1OoIpneriJNzjG6OG1UgpATrgL644LhFwP0/s320/frolicfizz332.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0le8htW9o0pC05L9rFZLUV7BD7FfTUcYgT2sF3f0Mx3rhBHRqRA1HVk6GMzMIkF4XbHCOFqHJ0jJ7jYnm1OPc1SJRATq061f2HZ_S33SP1OoIpneriJNzjG6OG1UgpATrgL644LhFwP0/s800/frolicfizz332.jpg", "comment_count": 2 }, { "title": "midnight elixir", "url": "https://cocktailvirgin.blogspot.com/2012/07/midnight-elixir.html", "published": "2012-07-03T16:18:00.001-04:00", "updated": "2025-08-08T12:12:00.756-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "fernet-branca", "gin", "lime juice", "simple syrup (ginger)", "soda" ], "ingredients": [ "2 oz Ransom Old Tom Gin", "3/4 oz Lime Juice", "1/2 oz Ginger Syrup" ], "instructions": "Shake with ice and strain into a Collins glass filled with crushed ice. Top with ~1 oz soda water and float 1/2 oz Fernet Branca. Garnish with a lime wheel and add a straw.", "body_text": "2 oz Ransom Old Tom Gin\n3/4 oz Lime Juice\n1/2 oz Ginger Syrup\nShake with ice and strain into a Collins glass filled with crushed ice. Top with ~1 oz soda water and float 1/2 oz Fernet Branca. Garnish with a lime wheel and add a straw.\nThe other house original that caught my eye at Stoddard's was the Midnight Elixir. To the top of a gin, ginger, and lime Fizz was an ominous layer of Fernet Branca like in the\nBenton Park Swizzle\n. This Fernet float donated a menthol note to the lime garnish's aroma. The sip showcased the lime juice, and the spice from the ginger and Ransom Old Tom Gin filled the swallow. Towards the end, the intense bitter herbalness of the Fernet Branca entered into the picture. Overall, between the ginger and the Fernet Branca, I could see the Midnight Elixir being just as good of a Corpse Reviver as it would be to settle the stomach after a big late-night dinner.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcM3AUd_3SCUeptpgXj2sISp_5_d8O0BxyHmg-wMILRYoh_Ti_2v9EXx641g5sNiVRkuwbF6qvQjrPol3EYZWmMv_vbya4PkpxnzTlgi6URhFkHsM0y_-79ziQ7CD4KlLEH1Jy8lcAoQ/s320/midnightelixer333.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcM3AUd_3SCUeptpgXj2sISp_5_d8O0BxyHmg-wMILRYoh_Ti_2v9EXx641g5sNiVRkuwbF6qvQjrPol3EYZWmMv_vbya4PkpxnzTlgi6URhFkHsM0y_-79ziQ7CD4KlLEH1Jy8lcAoQ/s800/midnightelixer333.jpg", "comment_count": 2 }, { "title": "ginger baker fizz", "url": "https://cocktailvirgin.blogspot.com/2012/07/ginger-baker-fizz.html", "published": "2012-07-05T15:29:00.000-04:00", "updated": "2017-08-08T19:21:13.677-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Rhiannon Enlil", "source": "Food & Wine: Cocktails 2012", "year": 2012 }, "categories": [ "cream", "creme de cacao", "egg white", "gin", "ginger beer", "ginger liqueur", "lemon juice" ], "ingredients": [ "2 oz Gin (Beefeater)", "3/4 oz Lemon Juice", "1/2 oz Crème de Cacao (Marie Brizard)", "1/2 oz Ginger Liqueur (King's Ginger)", "1 1/2 oz Heavy Cream", "1 Egg White" ], "instructions": "Shake the egg white and lemon juice without ice. Add the rest of the ingredients and ice, and shake again. Strain into a Collins glass with 1 1/2 oz ginger beer (AJ Stephans), garnish with an orange twist, and add a straw.", "body_text": "2 oz Gin (Beefeater)\n3/4 oz Lemon Juice\n1/2 oz Crème de Cacao (Marie Brizard)\n1/2 oz Ginger Liqueur (King's Ginger)\n1 1/2 oz Heavy Cream\n1 Egg White\nShake the egg white and lemon juice without ice. Add the rest of the ingredients and ice, and shake again. Strain into a Collins glass with 1 1/2 oz ginger beer (AJ Stephans), garnish with an orange twist, and add a straw.\nTwo Fridays ago, I was flipping through\nFood & Wine: Cocktails 2012\nwhen I was tempted by Rhiannon Enlil's Ramos Gin Fizz variation called the Ginger Baker Fizz. The drink is a tribute to the legendary Cream drummer who later went on to help popularize African-influenced world music. The Fizz began with orange oils from the twist along with ginger notes from the liqueur and beer. The creamy lemon sip gave way to a gin, chocolate, and ginger swallow. Overall, I was quite surprised at how the chocolate notes sang out more than the ginger in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9pwenfmJlfjhaXAHigPbn3VypRb6RvWwH8IjEBtl30H72m9O4Fl5wLTYKtKhxVI-ftCkZW0QnB5BXSnzaxo8IbpEVHQNMRHQz7KgSAYMdAL6cIG6qddgq88w3eTRwUl_JW8XDFYvQG0/s320/gingerbaker334.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9pwenfmJlfjhaXAHigPbn3VypRb6RvWwH8IjEBtl30H72m9O4Fl5wLTYKtKhxVI-ftCkZW0QnB5BXSnzaxo8IbpEVHQNMRHQz7KgSAYMdAL6cIG6qddgq88w3eTRwUl_JW8XDFYvQG0/s800/gingerbaker334.jpg", "comment_count": 2 }, { "title": "opaka raka", "url": "https://cocktailvirgin.blogspot.com/2012/07/opaka-raka.html", "published": "2012-07-05T16:22:00.001-04:00", "updated": "2017-08-08T19:20:32.933-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Company", "year": null }, "categories": [ "bitters (other)", "gin", "lime juice", "pimento dram", "simple syrup", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 Junipero Gin (sub Tanqueray)", "1 1/2 oz Don's" ], "instructions": "Shake with ice and strain into a tall glass filled with fresh ice. Garnish with a lime wheel.", "body_text": "1 1/2 Junipero Gin (sub Tanqueray)\n1 1/2 oz Don's\nSpices #2\nMix (*)\n3/4 oz Lime Juice\n1/4 oz Simple Syrup\n1 dash Tiki Bitters (sub Fee's Aromatic)\nShake with ice and strain into a tall glass filled with fresh ice. Garnish with a lime wheel.\n(*)\nNote:\nthe recipe in\nRemixed\nis allegedly wrong and it should be Don's Mix instead. My tasting notes are using Don's Spices #2 which is equal parts vanilla syrup and allspice dram, and not Don's Mix.\nTwo Saturdays ago, we began the cocktail hour with the Opaka Raka from Beach Bum Berry's\nRemixed\n. The drink was created by Death & Company's Brian Miller who was influenced by Don the Beachcomber's\nDonga Punch\n. Instead of Don's Mix and rhum in the classic, Brian used Don's Spices #2 and gin (see the above note that the recipe in\nRemixed\nmight be wrong, and both recipes use Don's Mix).\nThe Opaka Raka offered up a lime and allspice aroma at first; as the drink's level dropped, the vanilla on the edge of the glass from the Don's Spices #2 began to play a prominent role in the bouquet. On the tongue, a lime sip led into a vanilla, allspice, and gin swallow. With the potent allspice liqueur, perhaps 2 parts of vanilla syrup to 1 part of dram might have worked better than equal parts in this recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpNyBghj3iIsvUoHBSOq_VtCS19Zjewm2hgXE7zvP8pmEZE-TNK6166ZDzbotUwyZjHTQYNaAYrYOeR8_HcRE1KykPJ3YCwPFLnedztv8lCLnfk5tk9XHlbm8QGoc6hRKDSCnaxGbSsI/s320/opakaraka335.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpNyBghj3iIsvUoHBSOq_VtCS19Zjewm2hgXE7zvP8pmEZE-TNK6166ZDzbotUwyZjHTQYNaAYrYOeR8_HcRE1KykPJ3YCwPFLnedztv8lCLnfk5tk9XHlbm8QGoc6hRKDSCnaxGbSsI/s800/opakaraka335.jpg", "comment_count": 2 }, { "title": "mexican fix", "url": "https://cocktailvirgin.blogspot.com/2012/07/mexican-fix.html", "published": "2012-07-06T15:09:00.000-04:00", "updated": "2017-08-08T19:18:18.907-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Robyn Gray", "source": "Imbibe Magazine", "year": 2012 }, "categories": [ "chartreuse (green)", "lime juice", "maraschino", "pineapple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "2/3 oz Lime Juice", "1/2 oz Green Chartreuse", "1/3 oz Pineapple Syrup", "1 barspoon Maraschino Liqueur (Luxardo)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lime twist and add a straw.", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n2/3 oz Lime Juice\n1/2 oz Green Chartreuse\n1/3 oz Pineapple Syrup\n1 barspoon Maraschino Liqueur (Luxardo)\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lime twist and add a straw.\nAfter the Opaka Raka, I decided to stick with the lime theme but switch gears to an agave drink. The recipe that had caught my attention was the Mexican Fix from the July/August 2012 issue of\nImbibe Magazine\n. The drink was created by Robyn Gray of the Reflections bar at the Hotel Georgia in Vancouver, British Columbia. I was lured in for two reasons. The first was that the idea of a tequila variation of Harry Johnson's\nBrandy Fix\nwas intriguing. The other was the curiousity of tasting a recent recipe from that Vancouver hotel after trying older ones like the\nHotel Georgia\nfrom Ted Saucier's\nBottoms Up\n.\nThe lime twist contributed to the Fix's aroma along with the tequila notes. The fruity lime juice and pineapple syrup flavors filled the sip, and the swallow showcased the pairing of tequila and Green Chartreuse followed by a hint of Maraschino on the finish. Overall, the drink's balance was refreshingly dry and delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbsZOQjyl1RiKW1puwjo5XW9JX-ExmOJ1YRBdlfQ8VD5n6oGPBU4OWZUWpW-lo3OWipJtonrrcDIh6hLGjD-CnA2gYfDaus4C8udXFhOb6vcupCvlRs7FgEFipxr2UWM1f-JuTlOE-hw/s320/mexfix337.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbsZOQjyl1RiKW1puwjo5XW9JX-ExmOJ1YRBdlfQ8VD5n6oGPBU4OWZUWpW-lo3OWipJtonrrcDIh6hLGjD-CnA2gYfDaus4C8udXFhOb6vcupCvlRs7FgEFipxr2UWM1f-JuTlOE-hw/s800/mexfix337.jpg", "comment_count": 0 }, { "title": "roots of rum", "url": "https://cocktailvirgin.blogspot.com/2012/07/roots-of-rum.html", "published": "2012-07-06T15:26:00.002-04:00", "updated": "2025-08-08T12:11:50.799-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sam Treadway and Bryn Tattan", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "lime juice", "orgeat", "rum", "simple syrup (ginger)" ], "ingredients": [ "2 oz El Dorado 12 Year Rum", "1/2 oz Root Liqueur", "1/2 oz Lime Juice", "1/2 oz Fee Brothers' Orgeat", "1/2 oz Ginger Syrup" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a floated lime wheel, dash Angostura Bitters to the top of the lime wheel, and add straws.", "body_text": "2 oz El Dorado 12 Year Rum\n1/2 oz Root Liqueur\n1/2 oz Lime Juice\n1/2 oz Fee Brothers' Orgeat\n1/2 oz Ginger Syrup\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a floated lime wheel, dash Angostura Bitters to the top of the lime wheel, and add straws.\nTwo Sundays ago, we paid a visit to Backbar in Somerville where bartenders Sam Treadway and Bryn Tattan were behind the stick. For a start, Sam recommended a Tiki number they created called the Roots of Rum that featured Art in the Age's Root Liqueur. Root beer flavors have occasionally appeared in classic Tiki recipes such as Don the Beachcomber's 1937\nCaribbean Punch\n, and Root Liqueur has appeared in a handful of modern ones such as\nPrince Farrington Punch\nand the\nRoot of All Evil\n.\nThe spice aromas from the Angostura Bitters added to the freshly cut lime notes. The lime juice was joined by the aged rum's caramel notes on the sip, and the rum flavors continued on into the swallow where they blended well with the root beer elements from the liqueur. Finally, the finish offered almond and lingering ginger notes. Overall, the Root Liqueur was well balanced in this drink and did not overwhelm the flavor profile like it can in some drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORLR_RWcvt8XDu4PPtXRBEOG_UR_0p0AicUtZ8BubaWzNNyCgySRGO7YQJ_62seo0_gDJCTJWTSaeWPNGrFGCc9t3NDQhrsXq8bVn1tlEaBPMcoZuV_DTEWTO80qgIUtnu3Q_8M_GMh0/s320/rootrum338.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORLR_RWcvt8XDu4PPtXRBEOG_UR_0p0AicUtZ8BubaWzNNyCgySRGO7YQJ_62seo0_gDJCTJWTSaeWPNGrFGCc9t3NDQhrsXq8bVn1tlEaBPMcoZuV_DTEWTO80qgIUtnu3Q_8M_GMh0/s800/rootrum338.jpg", "comment_count": 0 }, { "title": "::veggie dining in new orleans::", "url": "https://cocktailvirgin.blogspot.com/2012/07/veggie-dining-in-new-orleans.html", "published": "2012-07-07T19:07:00.000-04:00", "updated": "2017-08-08T19:16:29.481-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*talesofthecocktail" ], "ingredients": [ "2010" ], "instructions": null, "body_text": "With Tales of the Cocktail coming up in a little over two weeks, I figured that it was time for my annual guide to vegetarian and vegan dining recommendations in New Orleans. Unfortunately, I will not be in attendance for we will be spending our resources at other cocktail events this year; however, I wanted to share my notes from the past three years.\nMy impetus for starting this series back in 2010 was that at our first Tales in 2009, all of the restaurant recommendations were rather meat-centric and I was told that I would probably go hungry. When I heard that, I took it as a challenge to research and explore to make sure that statement was anything but the case. What I learned was that there were plenty of very satisfying options, although many were outside of the French Quarter. With a little travel by foot, streetcar, or taxi, there were numerous options in the Marigny, Central Business District, and Garden District. The vegetarians who have complained in the past were the ones that tagged along with meat-centric groups, and I highly recommend taking control of your dining options. Whether it is dragging them along to where you want to go or planning on meeting up later, life is too short to eat bad or unsatisfying food.\nThe\n2010\nand\n2011\nveggie dining guides might be worth a look if only for the photos of the dishes tried during each trip; there are a few restaurants in 2011's post that I did not include in here for brevity's sake but would serve as good data points for more options. Here is the updated list of the restaurants over the last three years. I did my best efforts in web research to confirm that the restaurant's website were still up, but this is no guarantee that they will be there.\nGreen Goddess\n,\n307 Exchange Place, French Quarter, (504) 301-3347\nThe Green Goddess is touted by meat eaters and vegetarians alike! This is one of the threepeats of my New Orleans dining experiences. I have tried everything from small plates to a six course tasting menu paired with cocktails. I highly recommend the chef's whim especially if you have dietary concerns that the chef can work with or around. Last year I went twice, once with Camper English of Alcademics and the other with the Glassers of the Bittermens Bitters. One of the highlights included an Adobo Mess o' Greens \"Cuban\" Sandwich that was a Filipino-inspired dish dressed the same as a regular Cuban sandwich; it paired rather well with a cherry wood-smoked wheat beer from Bayou Teche. Meals there have ranged from $25-72 a person and see the previous posts for food pics.\nThe Wandering Buddha\n,\n2239 St. Claude Ave, Marigny, (504) 945-9428\nThe Wandering Buddha was a new one last year for they had just opened two weeks before Tales! This Korean vegan restaurant with the punk rock aesthetic was worth the walk all the way out to the Marigny, but if the distance is too great, don't despair! Joy Richard took advantage of their delivery service a few times during the week. Food highlights included Ssambab which were lettuce wraps filled with rice, marinated tofu, vegetables, and a spicy sauce ($3.50), and Bibim Naengmyeon which was the cold buckwheat noodle and veggie dish pictured above ($10). It's at the back side of a rock club and they only take cash, but it was definitely a trip highlight!\nBennachin\n,\n1212 Royal Street, French Quarter, (504) 522-1230\nWe discovered this African restaurant the first year and it has served as another 3-time winner for both lunch and dinner. The menu contains a good number of vegetarian and vegan options, including Kone ni Makondo which are black-eyed peas in an onion and tomato stew served with coconut rice and fried plantains. Lunch was options were around $8 and dinner options are probably around the $12 price point they were back in 2010.\nCarmo\n,\n527 Julia St, Central Business District, (504) 875-4132\nCarmo opened right before Tales 2010 and this \"tropical café\" was so good that time that I dragged Dr. Bamboo for lunch last year. Since then, they have apparently expanded to dinner as well. Our lunches were $9 including my Sultan's Delight, the smoked eggplant, tofu, and veggie dish pictured above, and Dr. B's spiced tofu, vegetables, and apricot rice dish.\nMona's Cafe\n,\n504 Frenchmen Street, Marigny, (504) 949-4115\nVegan and vegetarian options are plentiful at this Middle Eastern eatery chain that has been another 3-timer; there are three Mona's throughout town, but the one on Frenchmen is by far the most accessible. Do not fear, Zagat's and Best of New Orleans support my claim that this is good food although the ambiance is a bit humble. I returned to the falafel plate ($9) this year along with the ever amazing Lebanese iced tea with rosewater and pine nuts ($2.25).\nSylvain\n,\n625 Chartres Street, French Quarter, (504) 265-8123\nSylvain opened late in 2010 but it already had a buzz from Chuck Taggart and others as a place to go. While not the most veggie friendly restaurant around, there were a good number of salad and appetizer options and I was quite pleased with the quality. Pictured above was the roasted beet bruschetta with goat's milk cheese and the heirloom tomato-based ricotta and sprout salad that I ordered. The beer list was also good such as the Brasserie Dieu du Ciel \"Aphrodite\" Stout that was brewed with cacao and vanilla beans. Appetizers and salads were in the $9-10 range.\nMeltdown Gourmet Popsicles\n,\n508 Dumaine St, French Quarter, (504) 301-0905\nWe hit this in Tales 2010 and I returned again this year to get a pineapple basil popsicle. Well worth the $3 heat-beating price and all of the fruit options are vegan and the cream ones are vegetarian. Open 12pm-6pm daily.\nSurrey's\n,\n1418 Magazine Street, Lower Garden District, (504) 524-3828\nA breakfast and lunch stop that has a few establishments across New Orleans that was so good we went twice the first year and I went twice last year. Due to staying in the Marigny in 2010, we unfortunately did not make it there that year. Surrey's has both vegetarian and vegan options including a tofu breakfast platter ($7.75) which was a delightful vegan stirfry and Bananas Foster French Toast ($9) pictured above. Open 8am-3pm every day of the week.\n13 Monoghan\n,\n517 Frenchman, Marigny, (504) 942-1345\n13 Monoghan is a place we went in 2010 but I did not have a chance to go there again this year. This movie poster-decorated restaurant within a bar serves a good number of vegetarian and vegan dishes such as Veggie Po-Boys, BBQ Tofu Sandwiches, and Black Bean Veggie Burgers. The menu is diverse and seems satisfying for both meat eaters and vegans (they even have vegan mayo!). Most options were between $7-10, and they are open late from 11am to 4am.\nGumbo Shop\n,\n630 Saint Peter Street, French Quarter, (504) 525-1486\nWhile not a very veggie friendly sounding place, they do have a rotating vegetarian gumbo option which three years in a row was vegan and incredibly good; last year it was the black beans and rice ($10) pictured above that went well with an Ambita Amber Ale. I believe there two other veggie-friendly options as well including a veggie Po-Boy. A good compromise if your dining companions want traditional New Orleans food and you need to be sure that there will be something for you to eat.\nSubway Sandwiches\n,\n112 Royal Street, French Quarter, (504) 522-0992\nNo, I have never dined there in New Orleans despite Subway being started in my hometown of Milford, CT, but it was the favorite restaurant of vegetarian Camper English of Alcademics. This place is conveniently located right next to the Hotel Monteleone so you can get something to eat if you are in a hurry between sessions. If you want to live the life of Camper and eat as he does, order the veggie footlong with Swiss cheese, no onions, and no green peppers. Eat enough of them, and liquor companies might start sending you around the world too.\nCafé du Monde\n,\n800 Decatur Street, French Quarter, 1(800) 772-2927\nBreakfast at Café du Monde is a must, and three beignets and coffee for under $5 is a great start to the day. Just don't wear black or that powder sugar will be the bane of your existence!\nThere were a few more suggestions in the 2011 post that might be worth reading. Again, please confirm on your own that any of these establishments are still open (they are still listed on the web but I did not call to check), and feel free to add your own suggestions to this list in the comments section. The vegetarian food was glorious in New Orleans, so do not listen to others' negativity. It was not hard to find places to go, but if you are stuck in a group with no control over the destination, that negativity might have some truth to it. Good luck and good eating!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVMtgXIAywloFQd7HPoR0lVglWCj93UOj50o9fzyJtQPS67xDjwSdAo2avHAgaugjFMd6ZGkogb9OwOlG08A3FcbaD76ED-Zl_z1z0WnAU3JDyIOGxnjnDWZu1AZUSKTKwgDQ0m3ctaw/s320/food237.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfj07JFtWq4cVxa_aKFhV1fFUgJD2cNZlRqQXfknLW8brkd-k5UJ1REGpyzDSBId7YC1cigNidHOF6CazNfW6gvTBV8Dnt6USWngMpz8-kYXZ3L08SNThOgKe5-woaEwHxvRL3Xhhkcw/s320/food083.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cYyotgKOZXBG_IeVwsk0otmxXsgA4jlRh_cfa7t20vQFdc_x403I3iEbLwGKda5qryqv38aRR3zokMgjjfAFwSX1Uq5j658aBlRpd_Nu0zkiG04mso4O7r0Kq6JOMHvPk4VLUVC5iRE/s320/food195.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOQz-Lvxhk0I4PlbkZu7_ZuJU_C63xU5yLvumGoTX7q4m3k6A4Af1QdW6eA26RfP-i1aOWA8yfXJ08qqfoo9Op_xoEn7Xxlzcl6UpHTtgibmM2cX8uSHCF4NDqNldPfvhN_zTktqxg9I/s320/food009.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurQJcVLQ_GYTKG_PygFP7XlOQtiyaQcTdEsAKu77XFUyPY_OoDIe9eahw88nfemsKrPSr2E1TG-Z8ZRl6Vsk2p8mXnen4MablJEcfCBz4Xo3MkBZyZ-dHOj89uhUyxrbBG9Ie2GNFKXg/s320/food003.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBU62-CH5ePgvW4e2KN2lo5dUeaF9BxueHm5sH16oxfcRNzVkrc1T7m3Z-3kSZZjtXWFytstaHaSsN9J4sWP2IJ9Z3Iv4WT9lJWV2qzIbijSeDbh_CTdvYKaQXaWKzYKQve82a7Cwj-A/s320/food074.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVMtgXIAywloFQd7HPoR0lVglWCj93UOj50o9fzyJtQPS67xDjwSdAo2avHAgaugjFMd6ZGkogb9OwOlG08A3FcbaD76ED-Zl_z1z0WnAU3JDyIOGxnjnDWZu1AZUSKTKwgDQ0m3ctaw/s800/food237.jpg", "comment_count": 2 }, { "title": "start of a new road", "url": "https://cocktailvirgin.blogspot.com/2012/07/start-of-new-road.html", "published": "2012-07-08T12:00:00.000-04:00", "updated": "2017-08-08T19:12:55.646-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "campari", "chartreuse", "lime juice", "rum (white)", "scotch" ], "ingredients": [ "1/2 oz Lagavulin Scotch", "1/2 oz Campari", "1/2 oz Green Chartreuse", "3/4 oz Neisson Rhum Agricole Blanc", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1/2 oz Lagavulin Scotch\n1/2 oz Campari\n1/2 oz Green Chartreuse\n3/4 oz Neisson Rhum Agricole Blanc\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass.\nWhile I was finishing my Roots of Rum at Backbar, Steven Shellenberger sat down and asked bartender Sam Treadway for \"something ruthless.\" To that request, Sam offered up a riff on Chris McMillian's End of the Road that appears in\nBeta Cocktails\n. Chris' drink is equal parts Laphroaig 10 Year Scotch, Campari, and Green Chartreuse. Sam substituted another smoky Scotch, namely Lagavulin but otherwise kept the drink the same in the first half of the volume. To the other half of the volume, he balanced the drink with rhum agricole and lime juice. Since the pairing of rhum agricole and Scotch worked so well in Ben Sandrof's\nTwo Worlds Sour\n, I asked Sam for this Start of a New Road as my next drink.\nThe Start of a New Road's aroma was mostly smoky with some rhum and Green Chartreuse herbal notes poking through. A dry malt and lime sip preceded a smoky Scotch and grassy rhum swallow. At the end was a bitter note that was unlike either Green Chartreuse or Campari. When I mentioned this to Sam, he commented that the Campari only comes through in the color for him.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcWI-esckeuKSTzFcg3gZfblyxRGDRGZyL2np4kdFZFUnnnVwLh_X79tt0ubtZ78mevI2X-ioc3XCjRauKig_9iLEJKNwBZYG4vgnuHiJhcaOQCzN0PS9WP1wM4N9p6KB6u3hj1CNXSs/s320/startnewroad339.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcWI-esckeuKSTzFcg3gZfblyxRGDRGZyL2np4kdFZFUnnnVwLh_X79tt0ubtZ78mevI2X-ioc3XCjRauKig_9iLEJKNwBZYG4vgnuHiJhcaOQCzN0PS9WP1wM4N9p6KB6u3hj1CNXSs/s800/startnewroad339.jpg", "comment_count": 4 }, { "title": "figawi", "url": "https://cocktailvirgin.blogspot.com/2012/07/figawi.html", "published": "2012-07-09T16:02:00.001-04:00", "updated": "2017-08-08T19:11:57.969-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sabrina Kershaw", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "lime juice", "rum (white)", "simple syrup (other)" ], "ingredients": [ "2 oz Banks Rum", "3/4 oz Five Spice Syrup (" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "2 oz Banks Rum\n3/4 oz Five Spice Syrup (\nrecipe\n)\n3/4 oz Lime Juice\nShake with ice and strain into a rocks glass.\nTwo Mondays ago, we waited for a break in the rain and then headed into the Citizen Public House where Sabrina Kershaw and Sean Frederick were bartending. For a drink, I asked Sabrina for the Figawi named after an annual charity boat race from Hyannis to Nantucket each Memorial Day weekend. The regatta apparently got its name when one of the boats got a little lost and the question \"Where the fuck are we?\" sounded a little different with a strong Massachusetts accent. The drink itself offered a star anise aroma from the syrup that played well with the lime notes. Lime juice on the sip was followed by the funky rum and spice that dried off the swallow. At first, cinnamon and anise notes were most discernible, and later a peppercorn flavor came out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZgfo117GE6xUcfO_dHxsyNXQX8vbkwO13zEltjjXK1FHQTTDppLAsE7lll_UsK18r3sAdCuM1vbd6-xs3bpLZ8SmdFt9BZxNYUOsVIUyPsM8a_SVU1WmqaIeASMaVat2Vms3rHYUkno/s320/figawi340.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZgfo117GE6xUcfO_dHxsyNXQX8vbkwO13zEltjjXK1FHQTTDppLAsE7lll_UsK18r3sAdCuM1vbd6-xs3bpLZ8SmdFt9BZxNYUOsVIUyPsM8a_SVU1WmqaIeASMaVat2Vms3rHYUkno/s800/figawi340.jpg", "comment_count": 0 }, { "title": "last caress", "url": "https://cocktailvirgin.blogspot.com/2012/07/last-caress.html", "published": "2012-07-09T16:23:00.000-04:00", "updated": "2017-08-08T19:11:09.302-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dan Carlson", "source": "Saul", "year": 2012 }, "categories": [ "benedictine", "bitters (Angostura)", "maraschino", "mezcal", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "3/4 oz Benedictine", "1/4 oz Del Maguey Minero Mezcal (Mezcal Vida)", "1/4 oz Luxardo Maraschino Liqueur", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a flamed lemon twist.", "body_text": "2 oz Old Overholt Rye\n3/4 oz Benedictine\n1/4 oz Del Maguey Minero Mezcal (Mezcal Vida)\n1/4 oz Luxardo Maraschino Liqueur\n2 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Garnish with a flamed lemon twist.\nTwo Wednesdays ago, I was flipping through Gary Regan's\n101 Best New Cocktails 2012\nand spotted the Last Caress from Dan Carlson of Saul in Brooklyn. The combination of rye and mezcal has worked well before in drinks like the\nRed Ant\nand the\nRacketeer\n, so I was willing to give this one a try.\nThe Last Caress greeted the nose with a lemon oil, smoke, and rye aroma. The rye's malt on the sip was followed by whiskey, herbal, and light smoky notes on the swallow and a Maraschino finish. Overall, the Last Caress was like a gussied up Frisco with the Maraschino notes being the biggest difference from the classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktYodhOLcjJ1wtYHh1UTw-fvHDxoXKxKq5P_zlJriKskZKK2-ulkh2NHmRuCIpbIj50cniGyaGAiT80_T5VlVgn6STTkOo7hBLJB5IsLKkOruLGGJ9N7lCdih-p1sKjwY_n9eWC4xkLM/s320/lastcarress341.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktYodhOLcjJ1wtYHh1UTw-fvHDxoXKxKq5P_zlJriKskZKK2-ulkh2NHmRuCIpbIj50cniGyaGAiT80_T5VlVgn6STTkOo7hBLJB5IsLKkOruLGGJ9N7lCdih-p1sKjwY_n9eWC4xkLM/s800/lastcarress341.jpg", "comment_count": 4 }, { "title": "l'aurore", "url": "https://cocktailvirgin.blogspot.com/2012/07/laurore.html", "published": "2012-07-10T15:18:00.000-04:00", "updated": "2017-08-08T19:09:54.380-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1892 }, "categories": [ "absinthe", "bitters (orange)", "gin", "gum syrup", "maraschino", "vermouth (sweet)" ], "ingredients": [ "2/3 Old Tom Gin (1 1/2 oz Ransom)", "1/3 Sweet Vermouth (3/4 oz Cocchi Vermouth di Torino)", "1 dash Gum Syrup (1/4 oz Simple)", "1 dash Maraschino Liqueur (1/4 oz Luxardo)", "1 dash Absinthe (1/4 oz Kübler)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with fruit (cherry).", "body_text": "2/3 Old Tom Gin (1 1/2 oz Ransom)\n1/3 Sweet Vermouth (3/4 oz Cocchi Vermouth di Torino)\n1 dash Gum Syrup (1/4 oz Simple)\n1 dash Maraschino Liqueur (1/4 oz Luxardo)\n1 dash Absinthe (1/4 oz Kübler)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with fruit (cherry).\nTwo Thursdays ago, I was flipping through William Schmidt's\nThe Flowing Bowl\nfrom 1892 and spotted the L'Aurore. The drink seemed like an interesting\nMartinez\n-like drink that also shared similarity with his\nAngelus\n. With L'Aurore meaning \"the dawn,\" I am unsure if this was meant as a foglifter in the morning or whether it was just part of his astronomical drink naming tendency like The Sun.\nThe L'Aurore began with a Maraschino and anise aroma that led into a grape and spice sip. The savory gin flavors appeared on the swallow along with the Maraschino and absinthe, and the drink offered a delightful lingering chocolate note at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5SkG7Gw7xQj3dFjLg6vZAt5IDwRB5C00a3qX9B_CS4aL3BjfJhWutS42PCZCBCKR-kNUZXQm2W49RZi5KkYGb5jSoAhUleeRW7f3wX6ccxJDkzfq-ODn4nFyRlk8YjFwGpWDXTUpk0I/s320/laurore343.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5SkG7Gw7xQj3dFjLg6vZAt5IDwRB5C00a3qX9B_CS4aL3BjfJhWutS42PCZCBCKR-kNUZXQm2W49RZi5KkYGb5jSoAhUleeRW7f3wX6ccxJDkzfq-ODn4nFyRlk8YjFwGpWDXTUpk0I/s800/laurore343.jpg", "comment_count": 0 }, { "title": "margaret rose", "url": "https://cocktailvirgin.blogspot.com/2012/07/margaret-rose.html", "published": "2012-07-10T15:41:00.000-04:00", "updated": "2017-08-08T19:09:49.751-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "J.W. Fish", "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "calvados", "cointreau", "gin", "grenadine", "lemon juice" ], "ingredients": [ "1/3 Gin (1 oz GrandTen Wireworks)", "1/3 Calvados (1 oz Morin Selection)", "1/6 Cointreau (1/2 oz)", "1/6 Lemon Juice (1/2 oz)", "1 dash Grenadine (1 barspoon)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Gin (1 oz GrandTen Wireworks)\n1/3 Calvados (1 oz Morin Selection)\n1/6 Cointreau (1/2 oz)\n1/6 Lemon Juice (1/2 oz)\n1 dash Grenadine (1 barspoon)\nShake with ice and strain into a cocktail glass.\nWhile drinking L'Aurore, I grabbed the\nCafé Royal Cocktail Book\nand began flipping through the pages until I found the Margaret Rose created by the UK Bartender's Guild member J.W. Fish. With a split spirit of gin and apple brandy, the recipe reminded me a bit of the\nBlue Skies\nI had at Green Street. The Margaret Rose's aroma was fruity from the apple and orange notes. Similarly, the sip was citrussy with some apple flavors. The apple notes though were strongest in the swallow where it was dried out by the gin. Overall, the Margaret Rose made for a rather pleasing Daisy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DjgqvBVuEdTacBp9Eb8YhCqTROiQSi-rjvLrRNVLpl4wSrq_-VyyN328TtEbr2cuojt-GXqXa93aa-abv4_7F32pRuc6V04WlzDdGjb3EBmo1Fi1VbHDZkJiasLhIbfBWvWpHmVI9Mo/s320/margaretrose345.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DjgqvBVuEdTacBp9Eb8YhCqTROiQSi-rjvLrRNVLpl4wSrq_-VyyN328TtEbr2cuojt-GXqXa93aa-abv4_7F32pRuc6V04WlzDdGjb3EBmo1Fi1VbHDZkJiasLhIbfBWvWpHmVI9Mo/s800/margaretrose345.jpg", "comment_count": 3 }, { "title": "[headkick]", "url": "https://cocktailvirgin.blogspot.com/2012/07/headkick.html", "published": "2012-07-11T15:39:00.000-04:00", "updated": "2017-08-08T19:07:15.649-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jeff Grdinich", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (orange)", "bitters (other)", "chartreuse (yellow)", "kümmel", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 oz Willet Rye", "1 oz Dolin Dry Vermouth", "3/4 oz Kümmel", "1/4 oz Yellow Chartreuse", "1 dash Angostura Orange Bitters", "1 dash Celery Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "1 oz Willet Rye\n1 oz Dolin Dry Vermouth\n3/4 oz Kümmel\n1/4 oz Yellow Chartreuse\n1 dash Angostura Orange Bitters\n1 dash Celery Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nTwo Fridays ago, I stopped into Drink right after it opened and beat the post-work rush. For a first cocktail, I told bartender Jeff Grdinich that I was in the mood for whiskey. What he improvised was an herbal medley that shared some similarity with a classic drink called the High Kick which is equal parts rye, dry vermouth, and kümmel. Since Jeff did not have a name for his drink, I dubbed it the Headkick with perhaps Brick and Mortar's\nFlying Headlock\nin mind.\nThe cocktail offered a fresh lemon oil aroma that led into a sweet honey sip. Next, the complex swallow began with rye followed by kümmel's spice notes that finished with vegetal notes from perhaps the celery bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZrX2zA05O7jyIeWEegQvQPgk16gh0LsmiY0_2tzLcggFzcHQTeyRNFZMw3vgFdOuRL1TYCPA1-eYjoA6XgVPzVDiVjvYlFFWUSIrLtndaYqtuoLmD27MkKhReLcTbpH_sAcbwy9cbV4/s320/headkick346.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZrX2zA05O7jyIeWEegQvQPgk16gh0LsmiY0_2tzLcggFzcHQTeyRNFZMw3vgFdOuRL1TYCPA1-eYjoA6XgVPzVDiVjvYlFFWUSIrLtndaYqtuoLmD27MkKhReLcTbpH_sAcbwy9cbV4/s800/headkick346.jpg", "comment_count": 2 }, { "title": "3185", "url": "https://cocktailvirgin.blogspot.com/2012/07/3185.html", "published": "2012-07-11T16:27:00.000-04:00", "updated": "2017-08-08T19:06:23.379-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jeff Grdinich", "source": null, "year": null }, "categories": [ "#drink", "aperol", "beer", "bitters (Peychaud's)", "campari", "honey", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Banks Rum", "1/2 oz Barbancourt Rum", "1/2 oz Aperol", "1/2 oz Honey Syrup", "1/4 oz Gran Classico", "1/4 oz Peychaud's Bitters", "2 inch piece English Cucumber (no peel)" ], "instructions": null, "body_text": "1 1/2 oz Banks Rum\n1/2 oz Barbancourt Rum\n1/2 oz Aperol\n1/2 oz Honey Syrup\n1/4 oz Gran Classico\n1/4 oz Peychaud's Bitters\n2 inch piece English Cucumber (no peel)\nCube the cucumber and muddle. Add rest of ingredients and ice, shake, and double strain into a Highball glass containing ice. Top with ~2 oz Reading Lager beer and add a straw.\nFor my next drink, I asked bartender Jeff Grdinich if he had any sparkling wine or beer cocktail ideas. Jeff replied that they had created an intriguing watermelon-flavored beer Highball that used the\nGun Shop Fizz\nfrom\nBeta Cocktails\nas a starting point. As a tribute to the New Orleans origins of their inspiration, they named the Fizz after the police codes for drunk and disorderly, forgery, and shots fired in New Orleans.\nThe 3185 offered up a pleasing beer and vegetal aroma from perhaps the muddled cucumber. Indeed, the sip was a sweet watermelon flavor despite there not being any watermelon in the drink; I surmise that the Aperol played a large part in this. Finally, the drink concluded with rum and bitter notes. Overall, the 3185 was a bit on the sweet side for me but it was definitely an unique and enjoyable Highball.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMrdVwMHFWZxDIqGrCPJXBF59-z41qrOkIVPAQHhnfFMiZ0MojAgRSZCh1bIzq_nF11uvTbuAWdbmhpOnFxmnKeZAqyaCBH-i5LYcwIf06wThZfi7Al2Q2e4aatbUjSoccwBOdoOXDBA/s320/the3185_347.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMrdVwMHFWZxDIqGrCPJXBF59-z41qrOkIVPAQHhnfFMiZ0MojAgRSZCh1bIzq_nF11uvTbuAWdbmhpOnFxmnKeZAqyaCBH-i5LYcwIf06wThZfi7Al2Q2e4aatbUjSoccwBOdoOXDBA/s800/the3185_347.jpg", "comment_count": 0 }, { "title": "subterranean swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/07/subterranean-swizzle.html", "published": "2012-07-12T15:51:00.000-04:00", "updated": "2017-08-08T19:05:40.599-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Brian MacGregor", "source": "Jasper's Corner Tap", "year": 2012 }, "categories": [ "absinthe", "bitters (Angostura)", "brandy", "lemon juice", "maraschino", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Appleton Reserve Rum", "1 oz Osocalis Brandy (Pedro Domecq Fundador Solera Reserva)", "1/2 oz Pineapple Juice", "1/2 oz BG Reynolds Cinnamon Syrup", "1/2 oz Lemon Juice" ], "instructions": "Build in a Collins glass filled with crushed ice. Swizzle to mix and chill. Top with more ice, garnish with \"Improved Bitters\" (2 parts Angostura, 2 parts Luxardo Maraschino, 1 part absinthe) and mint sprigs, and add a straw. I garnished with 1 tsp of this bitters mix, although the contest recipe uses Fee Brothers' Aromatic Bitters.", "body_text": "1 oz Appleton Reserve Rum\n1 oz Osocalis Brandy (Pedro Domecq Fundador Solera Reserva)\n1/2 oz Pineapple Juice\n1/2 oz BG Reynolds Cinnamon Syrup\n1/2 oz Lemon Juice\nBuild in a Collins glass filled with crushed ice. Swizzle to mix and chill. Top with more ice, garnish with \"Improved Bitters\" (2 parts Angostura, 2 parts Luxardo Maraschino, 1 part absinthe) and mint sprigs, and add a straw. I garnished with 1 tsp of this bitters mix, although the contest recipe uses Fee Brothers' Aromatic Bitters.\nTwo Saturdays ago, I was in the mood for a Swizzle to sooth the evening's heat. The one I chose was the Subterranean Swizzle in Gary Regan's\n101 Best New Cocktails 2012\n. Brian MacGregor of Jasper's Corner Tap in San Francisco created this recipe for the Appleton Remixology contest. The song that inspired his drink was the Red Hot Chili Peppers cover of Bob Dylan's Subterranean Homesick Blues, and you can watch a video of him making the drink\nhere\n.\nThe mint garnish contributed greatly to the drink's aroma. The lemon sip was followed by the rum, pineapple, and cinnamon flavors. Towards the end, the bitters mix entered into the equation with light Maraschino, anise, and spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tnafxECUxWQp4EXRo57uGs4MBkkGUwX7B-iPho5np7oBgYBann7kB9aJZau8xEHnWjTKGz3g53__3FpN9t8JEMS4L07lpMpfGlit_-o9RxoUb7ISODRDfOxjLa-F5FWME8rm73TeDLw/s320/subt_sw348.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tnafxECUxWQp4EXRo57uGs4MBkkGUwX7B-iPho5np7oBgYBann7kB9aJZau8xEHnWjTKGz3g53__3FpN9t8JEMS4L07lpMpfGlit_-o9RxoUb7ISODRDfOxjLa-F5FWME8rm73TeDLw/s800/subt_sw348.jpg", "comment_count": 0 }, { "title": "equator", "url": "https://cocktailvirgin.blogspot.com/2012/07/equator.html", "published": "2012-07-12T16:01:00.000-04:00", "updated": "2017-08-08T19:04:31.393-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "grapefruit juice", "swedish punsch", "vermouth (sweet)" ], "ingredients": [ "3/4 Swedish Punsch (1 1/2 oz Kronan)", "2 dash Sweet Vermouth (1/2 oz Cocchi)", "1/4 Grapefruit Juice (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 Swedish Punsch (1 1/2 oz Kronan)\n2 dash Sweet Vermouth (1/2 oz Cocchi)\n1/4 Grapefruit Juice (1/2 oz)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass.\nAfter the Subterranean Swizzle, I began searching for a light drink to end the evening. Inside\nPioneers of Mixing at Elite Bars: 1903-1933\nI spotted the Equator which was a curious Swedish Punsch recipe. Its pairing of sweet vermouth and grapefruit juice was one that I remember working rather well in the rye-based\nStandish Arms\n. The Equator began with a funky rum and grapefruit aroma that flowed into a sweet fruity sip from the grapefruit juice and the vermouth's grape. Finally, the swallow offered up rum, a tea-like spice note, and orange from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9DsBrjlnLldxPfhVz0bK-mZ6UskeX5OcEY1hyphenhyphenERhaO_SNeyv9ZOTDWwtFJ6mhLA-vi60QAUGkdw8jfx-F62A4bOkfZsbvKlSB4W6drqujWxJNp0oFLP7CSe6AItIomSnjysRiVCcTnM/s320/equator349.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9DsBrjlnLldxPfhVz0bK-mZ6UskeX5OcEY1hyphenhyphenERhaO_SNeyv9ZOTDWwtFJ6mhLA-vi60QAUGkdw8jfx-F62A4bOkfZsbvKlSB4W6drqujWxJNp0oFLP7CSe6AItIomSnjysRiVCcTnM/s800/equator349.jpg", "comment_count": 0 }, { "title": "wing nang", "url": "https://cocktailvirgin.blogspot.com/2012/07/wing-nang.html", "published": "2012-07-13T16:57:00.000-04:00", "updated": "2017-08-08T19:03:55.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "the Independent", "year": null }, "categories": [ "#independent", "bitters (other)", "grapefruit juice", "quinquina", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Old Monk Rum", "1 oz Palo Viejo White Rum", "3/4 oz Maurin Quina", "1 1/4 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "4 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and pour unstrained into a rocks glass. Add straws.", "body_text": "1 oz Old Monk Rum\n1 oz Palo Viejo White Rum\n3/4 oz Maurin Quina\n1 1/4 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n4 dash Bittermens Tiki Bitters\nShake with ice and pour unstrained into a rocks glass. Add straws.\nTwo Sundays ago, we stopped into the Independent during one of the their John Funke music nights. For a drink, I asked the bartender for the Wing Nang which seemed intriguing for it was a Tiki-like drink containing Maurin Quina. The Wing Nang's aroma offered grapefruit and cinnamon notes. The grapefruit continued on into the sip along with the Maurin's cherry, and the swallow began with rum and cinnamon notes. The swallow ended with a lingering almond flavor from the Maurin that worked incredibly well with the Tiki feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVj66OoPE_ahHJVkUQJPoUv_qkkiL0BSAT9fZuU_Gts8uiISv4p5Dm-Dbb0ov3PN9onGyVl-_-jend5mmiXK5fh2uRIExUWx4sx3ZM3b9_sUZUcHE8NEUj6xI97ZYPN3ptKTo486hCNWU/s320/wingnang350.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVj66OoPE_ahHJVkUQJPoUv_qkkiL0BSAT9fZuU_Gts8uiISv4p5Dm-Dbb0ov3PN9onGyVl-_-jend5mmiXK5fh2uRIExUWx4sx3ZM3b9_sUZUcHE8NEUj6xI97ZYPN3ptKTo486hCNWU/s800/wingnang350.jpg", "comment_count": 0 }, { "title": "melba", "url": "https://cocktailvirgin.blogspot.com/2012/07/melba.html", "published": "2012-07-13T19:32:00.000-04:00", "updated": "2017-08-08T19:03:23.007-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "absinthe", "grenadine", "lime juice", "rum", "swedish punsch" ], "ingredients": [ "1/2 Daiquiri Rum (1 oz El Dorado 3 Year)", "1/2 Swedish Punsch (1 oz Kronan)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Daiquiri Rum (1 oz El Dorado 3 Year)\n1/2 Swedish Punsch (1 oz Kronan)\nJuice of 1/4 Lemon or 1/2 Lime (1/2 oz Lime)\n2 dash Absinthe (1/4 oz Kübler)\n2 dash Grenadine (1/4 oz)\nShake with ice and strain into a cocktail glass.\nFor the cocktail hour two Mondays ago, I chose the Melba from the\nCafé Royal Cocktail Book\n. The drink began with a sweet aroma that was a combination of perhaps the rum, lime, and absinthe. Next, the lime and pomegranate flavors filled the sip; the swallow began with rum and transitioned to absinthe with the Swedish Punsch notes in between. Overall, the Melba had a decent amount of complexity without being all that challenging.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIAaYn5bpRIeWqXPU2rVz2iGDrX4tZfLI_w73FEWDzqZ5oAGH0u6XMMDcxM-EbW-LDXiopU5J3NChz-6OCnBw3S0fNE2S75NDkCOeQGV0Ebfs_1NEzRYjIAeMOj-eTiN3pFNhPAUImXI/s320/melba351.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIAaYn5bpRIeWqXPU2rVz2iGDrX4tZfLI_w73FEWDzqZ5oAGH0u6XMMDcxM-EbW-LDXiopU5J3NChz-6OCnBw3S0fNE2S75NDkCOeQGV0Ebfs_1NEzRYjIAeMOj-eTiN3pFNhPAUImXI/s800/melba351.jpg", "comment_count": 0 }, { "title": "flowers for murphy", "url": "https://cocktailvirgin.blogspot.com/2012/07/flowers-for-murphy.html", "published": "2012-07-16T15:36:00.000-04:00", "updated": "2017-08-08T19:02:26.723-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Tom Schlesinger-Guidelli", "source": "Eastern Standard", "year": 2007 }, "categories": [ "champagne", "chartreuse (green)", "gin", "grapefruit juice", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "3/4 oz Simple Syrup", "3/8 oz Lime Juice", "3/8 oz Grapefruit Juice", "1/4 oz Green Chartreuse" ], "instructions": "Shake with ice and strain into a Champagne flute. Top with ~1 oz sparkling wine (Gruet Brut) and garnish with a mint leaf.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n3/4 oz Simple Syrup\n3/8 oz Lime Juice\n3/8 oz Grapefruit Juice\n1/4 oz Green Chartreuse\nShake with ice and strain into a Champagne flute. Top with ~1 oz sparkling wine (Gruet Brut) and garnish with a mint leaf.\nTwo Tuesdays ago, I decided to make a drink that was served along with the\nRed Rot Cocktail\nfor a Roaring Twenties event at the Boston Athenaeum back in 2007. The recipe, Flowers for Murphy, was created by Tom Schlesinger-Guidelli who was working at Eastern Standard at the time.\nThe Flowers for Murphy offered a watermelon-like note along with the mint aroma. The carbonated sip had citrus and white wine flavors, and the swallow was rather herbal with gin notes and a Green Chartreuse finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK036O-KnOzM_AJ5IS3af510E14j0ZaLJ9xB2yoczkTFzYegdM_HK1SLGTn1opaVkNgWwA_JJ6A6baUTHVuyIosAr5Z6A_FoORBOx-UIE9SWexleGeR9gTiI1o_4wePK6IgyzgEMjIKBE/s320/flowersmurphy352.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK036O-KnOzM_AJ5IS3af510E14j0ZaLJ9xB2yoczkTFzYegdM_HK1SLGTn1opaVkNgWwA_JJ6A6baUTHVuyIosAr5Z6A_FoORBOx-UIE9SWexleGeR9gTiI1o_4wePK6IgyzgEMjIKBE/s800/flowersmurphy352.jpg", "comment_count": 0 }, { "title": "pontarlier julep", "url": "https://cocktailvirgin.blogspot.com/2012/07/pontarlier-julep.html", "published": "2012-07-16T15:53:00.000-04:00", "updated": "2017-08-08T19:01:38.282-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "stir", "attribution": { "creator": "William Elliott", "source": "Maison Premiere", "year": 2012 }, "categories": [ "absinthe", "aperol", "bitters (orange)", "gin", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Absinthe (La Muse Verte)", "1/2 oz Gin (Hayman's Navy Strength Gin)", "3/4 oz Aperol", "3/4 oz Sweet Vermouth (Cocchi)", "3 drop Orange Blossom Water", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with crushed ice in a Julep cup until a frost forms. Top with ice, garnish with mint sprigs, and add a straw.", "body_text": "1/2 oz Absinthe (La Muse Verte)\n1/2 oz Gin (Hayman's Navy Strength Gin)\n3/4 oz Aperol\n3/4 oz Sweet Vermouth (Cocchi)\n3 drop Orange Blossom Water\n3 dash Orange Bitters (Regan's)\nStir with crushed ice in a Julep cup until a frost forms. Top with ice, garnish with mint sprigs, and add a straw.\nIn the July/August 2012 issue of\nImbibe Magazine\n, I was drawn to the Pontarlier Julep created by William Elliott of Maison Premiere in Brooklyn. Like the\nCynar Julep\nfrom\nRogue Cocktails\n, this Julep did not have muddled mint but only a mint garnish. Similar to the Cynar serving as the herbal component, the absinthe in the Pontarlier Julep substituted for the mint.\nThe mint garnish worked well to fill the Pontarlier Julep's bouquet. The sip was a combination of bitter orange and grape flavors that led into an absinthe and gin swallow.  Overall, it was a bit more complex than most Juleps, but it was equally as refreshing on a hot summer evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjb1_FnIAVaXVIwY2-BeQY-X2WEJ8ZA4sQ2KrCBtjRwmmLzAXZJ_PbUxy3cNal33m27bFBasYjQuZZJGB57bnhtwp0ZuEhR9-rajmQi9eCUKavLD0iLJaKNRecox-RX3DeU5wyo9CipY/s320/pontjulep353.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjb1_FnIAVaXVIwY2-BeQY-X2WEJ8ZA4sQ2KrCBtjRwmmLzAXZJ_PbUxy3cNal33m27bFBasYjQuZZJGB57bnhtwp0ZuEhR9-rajmQi9eCUKavLD0iLJaKNRecox-RX3DeU5wyo9CipY/s800/pontjulep353.jpg", "comment_count": 1 }, { "title": "west indian summer", "url": "https://cocktailvirgin.blogspot.com/2012/07/west-indian-summer.html", "published": "2012-07-17T15:19:00.000-04:00", "updated": "2017-08-07T13:36:01.830-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rhiannon Enlil", "source": "Beta Cocktails", "year": null }, "categories": [ "bitters (orange)", "gin", "kümmel", "lemon juice", "maraschino", "simple syrup" ], "ingredients": [ "1 1/2 oz Gilka Kümmel (Helbing)", "1 oz Old Raj Gin (Hayman's Navy Strength)", "1/2 oz Lemon Juice", "1 barspoon Maraschino Liqueur", "1 barspoon Simple Syrup", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Gilka Kümmel (Helbing)\n1 oz Old Raj Gin (Hayman's Navy Strength)\n1/2 oz Lemon Juice\n1 barspoon Maraschino Liqueur\n1 barspoon Simple Syrup\n1 dash Regan's Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nTwo Thursdays ago for the cocktail hour, Andrea suggested that I look in\nBeta Cocktails\nfor we had not had a recipe from there in a while. The one that called out to me was Rhiannon Enlil's West Indian Summer. Since we lacked Old Raj Gin, I figured that Hayman's Navy Strength would work as a substitute for the Old Raj's proof although perhaps not its herbal signature. For kümmel, I used our Helbing which worked rather well in another\nBeta Cocktails\nrecipe, the\nSpice Trade\n.\nThe orange twist contributed to the drink's aroma along with the caraway from the kümmel. A sweet lemon and orange sip led into the botanical notes of the gin and kümmel on the swallow and a tart lemon note on the finish. Indeed, there was enough sugar in the kümmel to make the drink smooth, although the drink did get a little bit rougher as it warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ4pLWR5ZFmQQoXMbUKTzPBntPtpHZjLPnaqbN6ktcZUIOfqf80R1QaeZctVbmnqFw7t3RSvSai0VPkSWKfnHECM2j3wnxZHAEJ-t3aINqfHp2mQN7rdy1O7gKNH-AqxidvBYZicxo4M/s320/westindian355.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ4pLWR5ZFmQQoXMbUKTzPBntPtpHZjLPnaqbN6ktcZUIOfqf80R1QaeZctVbmnqFw7t3RSvSai0VPkSWKfnHECM2j3wnxZHAEJ-t3aINqfHp2mQN7rdy1O7gKNH-AqxidvBYZicxo4M/s800/westindian355.jpg", "comment_count": 2 }, { "title": "cold blood fashion", "url": "https://cocktailvirgin.blogspot.com/2012/07/cold-blood-fashion.html", "published": "2012-07-17T15:32:00.000-04:00", "updated": "2017-08-07T13:35:16.169-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "beer", "bitters (aged)", "genever", "orange juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Bols Genever", "3/4 oz Orange Juice", "1/4 oz Simple Syrup", "1 dash Fee Brothers' Whiskey Barrel Bitters" ], "instructions": "Shake with ice and strain into a rocks glass containing ice cubes. Top with ~2 oz Notch Saison beer and give a quick stir.", "body_text": "1 1/2 oz Bols Genever\n3/4 oz Orange Juice\n1/4 oz Simple Syrup\n1 dash Fee Brothers' Whiskey Barrel Bitters\nShake with ice and strain into a rocks glass containing ice cubes. Top with ~2 oz Notch Saison beer and give a quick stir.\nTwo Fridays ago, I stopped into Brick and Mortar to catch some of the beer cocktails that were served earlier in the week at the Spin the Bottle event featuring Chris Lohring of Notch Brewing. For a start, I asked bartender Evan Harrison for the Cold Blooded Fashion. Evan explained that the recipe was created by Misty Kalkofen and that he found the drink to be delightfully malty.\nThe Cold Blooded Fashion began with a bready malt nose along with a hint of orange, and the malt and orange continued on into the carbonated sip. On the swallow, the funk of the saison beer mixed well with the Genever botanical notes, and over time, the cinnamon from the bitters began to build up here as well. As the ice melted, the drink surprisingly got sweeter. Overall, the Genever was a good match to the saison, and I soon recalled a similar pairing in Trina's Starlite Lounge's\nWord to Your Mom\nwhere the Genever was coupled with Pretty Things Jack D'Or Saison.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz39IzHhIboGeehIFiBlpM0ycV-Y4OlP-2j9T24aB2HcFkqQqx1N7YMMZhtfILleVyNgOJ-KwRbT5zOIl5K3pHDbP733kU8yFh2ofgMmB6o-ozpPquKOkqc43ZNZLKEMApT8BxoH4Bvw4/s320/coldbloodfash356.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz39IzHhIboGeehIFiBlpM0ycV-Y4OlP-2j9T24aB2HcFkqQqx1N7YMMZhtfILleVyNgOJ-KwRbT5zOIl5K3pHDbP733kU8yFh2ofgMmB6o-ozpPquKOkqc43ZNZLKEMApT8BxoH4Bvw4/s800/coldbloodfash356.jpg", "comment_count": 3 }, { "title": "fears and failures", "url": "https://cocktailvirgin.blogspot.com/2012/07/fears-and-failures.html", "published": "2012-07-18T17:01:00.000-04:00", "updated": "2017-08-07T13:33:58.619-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "becherovka", "beer", "honey", "lemon juice", "walnut liqueur" ], "ingredients": [ "1 oz Becherovka", "1/2 oz Nux Alpina Walnut Liqueur", "1/2 oz Lemon Juice", "1/4 oz Honey Syrup (1:1)" ], "instructions": "Shake with ice and strain into a rocks glass containing fresh ice. Top with ~2 1/2 oz Notch Saison beer and give a quick stir.", "body_text": "1 oz Becherovka\n1/2 oz Nux Alpina Walnut Liqueur\n1/2 oz Lemon Juice\n1/4 oz Honey Syrup (1:1)\nShake with ice and strain into a rocks glass containing fresh ice. Top with ~2 1/2 oz Notch Saison beer and give a quick stir.\nAfter the Cold Blooded Fashion at Brick and Mortar, I asked bartender Evan Harrison for the other drink on the regular menu from that Monday's Spin the Bottle event featuring Chris Lohring of Notch Brewing. This Misty Kalkofen creation was Evan's favorite of Monday's six special offerings and I soon discovered why.\nThe Fears and Failures proffered spice notes from the Becherovka that included clove and cinnamon aromas. Next, the carbonated sip was a pleasing medley of honey, lemon, and malt notes. The swallow, though, was quite stunning as the Nux Alpina's nut flavors paired incredibly with the Saison's sour notes. Finally, the Becherovka's clove and other spice elements rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7tgyiS0NOfKEonLYixOG2TGaKPJMlFU2Lnyly4uK3leUY_zHZtApWBh4hIjT1MKtGvxfN4gWigl20UbxJT6dmYgx_Db59rBRzc6rOXJvW1aJhOnJJnoz7ldjH0sS97vn-mwteKz7TjE/s320/fearsfailures358.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7tgyiS0NOfKEonLYixOG2TGaKPJMlFU2Lnyly4uK3leUY_zHZtApWBh4hIjT1MKtGvxfN4gWigl20UbxJT6dmYgx_Db59rBRzc6rOXJvW1aJhOnJJnoz7ldjH0sS97vn-mwteKz7TjE/s800/fearsfailures358.jpg", "comment_count": 0 }, { "title": "la passeggiata", "url": "https://cocktailvirgin.blogspot.com/2012/07/la-passeggiata.html", "published": "2012-07-19T11:29:00.000-04:00", "updated": "2017-08-07T13:32:49.808-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amaretto", "campari", "champagne", "cointreau", "gin" ], "ingredients": [ "1 oz Campari", "1/4 oz Luxardo Amaretto", "1/4 oz Anchor Distilling Junipero Gin", "1/4 oz Combier Triple Sec", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a Champagne flute. Top with ~2 1/2 oz Bisol Prosecco.", "body_text": "1 oz Campari\n1/4 oz Luxardo Amaretto\n1/4 oz Anchor Distilling Junipero Gin\n1/4 oz Combier Triple Sec\n1 pinch Salt\nStir with ice and strain into a Champagne flute. Top with ~2 1/2 oz Bisol Prosecco.\nTwo Sundays ago, we paid a visit to bartender Ted Kilpatrick at No. 9 Park since it seemed like the perfect way to cap off Andrea and my anniversary evening. For a drink, I opted for La Passeggiata that was mentioned in the final posting on WBUR's\nPublicRadioKitchen\n; indeed, the article was on No. 9's Tyler Wang and he served as a great way to cheer up the sad conclusion to that excellent blog. Tyler named his drink after the Italian evening ritual of taking rather slow strolls through the old, main streets of town. The ritual includes dressing up, gossiping, and of course drinking glasses of beer and wine at various bars and cafés along the way.\nThe PRK article discusses how Tyler's bitter sweet sparkler was influenced by Carrie Cole who went from Craigie on Main to Eastern Standard. Tyler learned from Carrie how to use a pinch of salt to make her cocktails sing; some good examples of that are her\nNouvelle Fleur\n,\nAku Aku\n, and\nFin du Saison\n.\nThe Passeggiata's aroma came across as almost floral from the Campari and amaretto. The carbonated almond and orange sip led into a Campari-flavored swallow. The salt definitely mellowed the Campari into something reminiscent of Hawaiian Punch of all things instead of the intensely bitter liqueur it can often be.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1OseQxKNJauhk5ak2IV37pYG6ybypiX2dij_R7O06E9fvqEBRwh0-xUHpJntpNhckKz-mfu_yndBmpDkODSuS1Tkfu_velIw4X9jtsAEq3Y9PIHLDnKhLI8icRaWJ_LghWBRB4u-rc8/s320/passeggiata359.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1OseQxKNJauhk5ak2IV37pYG6ybypiX2dij_R7O06E9fvqEBRwh0-xUHpJntpNhckKz-mfu_yndBmpDkODSuS1Tkfu_velIw4X9jtsAEq3Y9PIHLDnKhLI8icRaWJ_LghWBRB4u-rc8/s800/passeggiata359.jpg", "comment_count": 0 }, { "title": "emerald toucan", "url": "https://cocktailvirgin.blogspot.com/2012/07/emerald-toucan.html", "published": "2012-07-19T17:45:00.001-04:00", "updated": "2017-08-07T13:29:52.363-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "galliano", "lime juice", "st. germain", "tequila" ], "ingredients": [ "3/4 oz Tequila", "3/4 oz Galliano L'Autentico Liqueur", "3/4 oz St. Germain", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lime twist.", "body_text": "3/4 oz Tequila\n3/4 oz Galliano L'Autentico Liqueur\n3/4 oz St. Germain\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe. Garnish with a lime twist.\nTwo Mondays ago, Andrea and I ventured over to Estragon for dinner. For a drink, we asked bartender Sahil Mehta to show off his entry into the Galliano cocktail contest. His recipe, the Emerald Toucan, appeared to be a riff on the classic Yellow Bird with tequila and St. Germain subbing for the Yellow Bird's light rum and triple sec, respectively. The Emerald Toucan began with a lime and agave nose that led into a citrus sip. The swallow was a combination of the tequila and a floral herbal finish that surprisingly tasted unlike either St. Germain or Galliano.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AK6p09-jXGth1PlKV8Z0nzju4SvAzetqf3lga5J3z3JGOUgCys_tQEuUOjktE5ynWaWOQsuBQu9Fx7E_uBIb3zS2YFsaNxNmHasWyszZs22pYFYSZTIWPg0zrfwqMdU6H8bUa7-Qyvc/s320/emeraldtoucan362.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AK6p09-jXGth1PlKV8Z0nzju4SvAzetqf3lga5J3z3JGOUgCys_tQEuUOjktE5ynWaWOQsuBQu9Fx7E_uBIb3zS2YFsaNxNmHasWyszZs22pYFYSZTIWPg0zrfwqMdU6H8bUa7-Qyvc/s800/emeraldtoucan362.jpg", "comment_count": 2 }, { "title": "vlad the impaler", "url": "https://cocktailvirgin.blogspot.com/2012/07/vlad-impaler.html", "published": "2012-07-19T17:56:00.000-04:00", "updated": "2017-08-07T13:29:17.590-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage and Investment Co.", "year": null }, "categories": [ "falernum", "galliano", "lime juice", "rum (white)" ], "ingredients": [ "3/4 oz J.M. Rhum Agricole Blanc", "3/4 oz Galliano L'Autentico Liqueur", "3/4 oz Velvet Falernum", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz J.M. Rhum Agricole Blanc\n3/4 oz Galliano L'Autentico Liqueur\n3/4 oz Velvet Falernum\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass.\nWhile looking online at the other Galliano entries, I spotted a curious one from Colin Shearn of the Franklin Mortgage and Investment Co. Like Sahil's\nEmerald Toucan\n, Colin's drink called Vlad the Impaler seemed similar to the classic Yellow Bird. In place of the Yellow Bird's triple sec was falernum, and Colin opted for a strong, funky, and grassy rhum agricole for the spirit.\nVlad the Impaler offered up an herbal aroma with anise notes standing out the most. The lime sip led into the rum's grassy flavor, the Galliano's vanilla and star anise, and the falernum's clove on the swallow. Compared to the Emerald Toucan, it was a bit more identifiable as a Galliano drink and was just as well balanced as Sahil's.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTGNZvvhBS7tCZD50uwyuWSBc1Jhl3KIl8Clbn2GtFFMDf4ePuNWtaEgFMeHkrucO0XGibs1BSRLkM860Zj7oSIIqrsoepugwO3PhhK7SmZHxJTBSZisoeIbaHvWy7n5qnO4ixa1FuQI/s320/vlad363.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTGNZvvhBS7tCZD50uwyuWSBc1Jhl3KIl8Clbn2GtFFMDf4ePuNWtaEgFMeHkrucO0XGibs1BSRLkM860Zj7oSIIqrsoepugwO3PhhK7SmZHxJTBSZisoeIbaHvWy7n5qnO4ixa1FuQI/s800/vlad363.jpg", "comment_count": 0 }, { "title": "persephone", "url": "https://cocktailvirgin.blogspot.com/2012/07/persephone.html", "published": "2012-07-20T14:18:00.000-04:00", "updated": "2017-08-07T13:28:37.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "David Slape", "source": "PDT Cocktail Book", "year": null }, "categories": [ "applejack", "lemon juice", "simple syrup", "sloe gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Laird's Applejack", "3/4 oz Dolin Sweet Vermouth (Cocchi)", "1/2 oz Plymouth Sloe Gin", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 oz Laird's Applejack\n3/4 oz Dolin Sweet Vermouth (Cocchi)\n1/2 oz Plymouth Sloe Gin\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nStir with ice and strain into a coupe glass.\nAfter Colin Shearn's Vlad the Impaler, I reached for the\nPDT Cocktail Book\nand found David Slape's Persephone. David named the drink after the daughter of Zeus and the harvest-goddess Demeter who serves as the queen of the underworld in Greek mythology. The combination of sloe gin and applejack worked rather well in No. 9 Park's\nSlojack\n, so I was game to give it a try.\nThe Persephone greeted the senses with an apple aroma along with a fruit note from either the sweet vermouth or sloe gin. A smooth apple and lemon sip was followed by the vermouth's grape and sloe gin's tart berry note. With the apple, grape, and tart fruit notes, the Persephone reminded me of the\nOmar\nwith its raspberry and sherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBw2mAeZqgQvt2eyhf4jvRl3C2s4muRNKux68Pj41N8JfxtoyStCGujy_XT5OuYapoRtg3lxk-DmzJIQiywJCUqW_pAI0IXZ5xjwa0SxPqm0-ic5DPRyX3tLaD5vH842bWOf57kVSX-Y/s320/persephone366.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBw2mAeZqgQvt2eyhf4jvRl3C2s4muRNKux68Pj41N8JfxtoyStCGujy_XT5OuYapoRtg3lxk-DmzJIQiywJCUqW_pAI0IXZ5xjwa0SxPqm0-ic5DPRyX3tLaD5vH842bWOf57kVSX-Y/s800/persephone366.jpg", "comment_count": 0 }, { "title": "flower sour", "url": "https://cocktailvirgin.blogspot.com/2012/07/flower-sour.html", "published": "2012-07-20T14:31:00.000-04:00", "updated": "2017-08-07T13:27:57.287-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ted Gallagher", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "egg white", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 oz W.L. Weller Bourbon", "1 oz Cardamaro", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup (1:1)", "1 Egg White" ], "instructions": "Shake without ice and then with ice. Strain into a rocks glass with ice cubes. Garnish with a lemon slice and a spritz of lavender tincture. Add straws.", "body_text": "1 oz W.L. Weller Bourbon\n1 oz Cardamaro\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup (1:1)\n1 Egg White\nShake without ice and then with ice. Strain into a rocks glass with ice cubes. Garnish with a lemon slice and a spritz of lavender tincture. Add straws.\nTwo Wednesdays ago, Andrea and I stopped into Craigie on Main. For a drink, I asked Jared Sadoian for the Flower Sour. Jared explained that bartender Ted Gallagher found a forgotten housemade lavender tincture on the shelves and decided to come up with a drink using it. To add to the floweriness, Ted chose to sweeten this egg white Sour with honey.\nThe lavender tincture added floral notes to the citrus aroma of the freshly cut lemon slice garnish. Next, the creamy lemon and honey sip later gained malt notes from the Bourbon, and the swallow was an elegant pairing of the Bourbon and the herbal wine elements from the Cardamaro.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HwrB-4Pgb-t4EmSHCDe7RMklIiLvWXlIfwusWpB8_jdpAGLfnlFMnFhN1aVuvgrasA5a1KYeJIxImUh2pZ5cmDwIekK38IEXGBY6mdUhIJoKTgk9mUiJd5nFlRP7_nmUXsjWc50krdA/s320/flowersour367.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HwrB-4Pgb-t4EmSHCDe7RMklIiLvWXlIfwusWpB8_jdpAGLfnlFMnFhN1aVuvgrasA5a1KYeJIxImUh2pZ5cmDwIekK38IEXGBY6mdUhIJoKTgk9mUiJd5nFlRP7_nmUXsjWc50krdA/s800/flowersour367.jpg", "comment_count": 0 }, { "title": "georgia", "url": "https://cocktailvirgin.blogspot.com/2012/07/georgia.html", "published": "2012-07-23T17:47:00.000-04:00", "updated": "2017-08-07T13:27:27.961-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "egg white", "gin", "gum syrup", "lemon juice", "strega" ], "ingredients": [ "1/3 Booth's Gin (1 oz Hayman's Navy Strength)", "1/3 Lemon Juice (1 oz)", "1/6 Gomme Syrup (1/2 oz Simple)", "1/6 Strega (1/2 oz)" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass.", "body_text": "1/3 Booth's Gin (1 oz Hayman's Navy Strength)\n1/3 Lemon Juice (1 oz)\n1/6 Gomme Syrup (1/2 oz Simple)\n1/6 Strega (1/2 oz)\nSpot of Egg White (1/2 Egg White)\nShake once without ice and once with ice. Strain into a cocktail glass.\nTwo Thursdays ago, we began the cocktail hour with an interesting Strega drink from the\nCafé Royal Cocktail Book\ncalled the Georgia. The drink began with a lemon and herbal aroma that contained an oregano-like note. The sweet, smooth sip yielded a pleasing lemon flavor that led into a botanical-rich swallow with gin and Strega notes. Overall, the Georgia was a lot smoother of a Strega drink than the\nBerkley Hotel Cocktail\nperhaps due to the egg white and addition sugar added.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3N0LdpUiGCgobklGzI8ytZdeHNkzZ5Rfnwg9PnmXWSEKAlT8Goqm-dhxQYAB7_ww4aFnuwAy1RE3KxdkT6GgsZSBRmW5GdlMbzzEiPe05epKZTPL1Nf9cT4vso1S9kUvbtxaI-9AchY/s320/georgia368.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3N0LdpUiGCgobklGzI8ytZdeHNkzZ5Rfnwg9PnmXWSEKAlT8Goqm-dhxQYAB7_ww4aFnuwAy1RE3KxdkT6GgsZSBRmW5GdlMbzzEiPe05epKZTPL1Nf9cT4vso1S9kUvbtxaI-9AchY/s800/georgia368.jpg", "comment_count": 0 }, { "title": "triton", "url": "https://cocktailvirgin.blogspot.com/2012/07/triton.html", "published": "2012-07-23T18:00:00.001-04:00", "updated": "2017-08-07T13:26:44.889-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Miles Macquarrie", "source": "Leon's Full Service", "year": 2012 }, "categories": [ "bitters (orange)", "champagne", "cointreau", "gin", "lillet" ], "ingredients": [ "1 oz London Dry Gin (Tanqueray)", "3/4 oz Cocchi Americano", "1/2 oz Cointreau", "1/4 oz Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a coupe glass (Champagne flute). Top with 2 oz Blanc de Blancs (Gruet) and garnish with a lemon twist.", "body_text": "1 oz London Dry Gin (Tanqueray)\n3/4 oz Cocchi Americano\n1/2 oz Cointreau\n1/4 oz Orange Bitters (Regan's)\nStir with ice and strain into a coupe glass (Champagne flute). Top with 2 oz Blanc de Blancs (Gruet) and garnish with a lemon twist.\nAfter the Georgia, I wanted to try a recipe that I had spotted in\nFood & Wine: Cocktails 2012\ncalled the Triton. The drink was created by Miles Macquarrie of Leon's Full Service in Decatur, Georgia, as a hybrid of a Vesper and a\nSeelbach\n. While not a fan of the Vesper itself, giving it a flavor boost and dropping the flavorless spirit from the roster certainly attracted my attention. Once mixed, the Triton offered up a lemon oil and sparkling wine bouquet. The crisp, carbonated orange sip was chased by white wine, gin, and lingering bitter orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVw-BbTxu0d3kX6A0eQ7t4KsP1rgwo81Qy3KSKSKhJwZ8_2w7G7mN_KXe8p-3r7zz_Py_4HJfp9HdfBmX4u9_aodMunNvGGL3dbzBis13tZfzk_WE9mlCqAual6n45avzdSctzfcmnbo/s320/triton369.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVw-BbTxu0d3kX6A0eQ7t4KsP1rgwo81Qy3KSKSKhJwZ8_2w7G7mN_KXe8p-3r7zz_Py_4HJfp9HdfBmX4u9_aodMunNvGGL3dbzBis13tZfzk_WE9mlCqAual6n45avzdSctzfcmnbo/s800/triton369.jpg", "comment_count": 0 }, { "title": "sangre du nord", "url": "https://cocktailvirgin.blogspot.com/2012/07/sangre-du-nord.html", "published": "2012-07-23T18:16:00.000-04:00", "updated": "2017-08-07T13:26:08.837-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "No. 9 Park", "year": 2007 }, "categories": [ "cointreau", "gin", "orange juice", "pastis" ], "ingredients": [ "2 oz Gin (Farmer's)", "1 oz Orange Juice", "1/2 oz Cointreau", "1/4 oz Pernod (Henri Bardouin Pastis)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2 oz Gin (Farmer's)\n1 oz Orange Juice\n1/2 oz Cointreau\n1/4 oz Pernod (Henri Bardouin Pastis)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nTwo Fridays ago, we started the evening with an older drink from No. 9 Park that was captured in\nFood & Wine: Cocktails 2007\n. The Sangre du Nord was a variation on the classic\nMonkey Gland\nthat the No. 9 Park bartenders made for the \"Americans in Paris\" exhibition opening at Boston's Museum of Fine Arts.\nThe Sangre du Nord presented a complex orange aroma from the juice, twist, and liqueur that was spiced with the pastis' anise. While the drink was very orangy, the sip was more juice- and the swallow more peel-flavored. Moreover, the swallow had a bit of herbal complexity from the gin and pastis.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3-42YT4rSMQdg136x2r2uHMFsiR7v1seTzmcjvxek7BUw0Qv7PQzJHOrJrL5vtFRYos0lnNCG_SjS__Swi-bwGPj5w7D_BxVQ8kKY2APEdYqtb-KX0HHsbfut3tQZkiGda_egh_sOYA/s320/sangredunord370.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3-42YT4rSMQdg136x2r2uHMFsiR7v1seTzmcjvxek7BUw0Qv7PQzJHOrJrL5vtFRYos0lnNCG_SjS__Swi-bwGPj5w7D_BxVQ8kKY2APEdYqtb-KX0HHsbfut3tQZkiGda_egh_sOYA/s800/sangredunord370.jpg", "comment_count": 0 }, { "title": "devil's soul", "url": "https://cocktailvirgin.blogspot.com/2012/07/devils-soul.html", "published": "2012-07-24T18:15:00.000-04:00", "updated": "2017-08-07T13:25:20.254-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ted Kilgore", "source": "101 Best New Cocktails", "year": 2012 }, "categories": [ "aperol", "averna", "mezcal", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/2 oz Sombra Mezcal", "1/2 oz Averna", "1/4 oz St. Germain", "1/4 oz Aperol" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/2 oz Sombra Mezcal\n1/2 oz Averna\n1/4 oz St. Germain\n1/4 oz Aperol\nStir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.\nAfter the Sangre du Nord, I decided upon finding a nightcap in Gary Regan's\n101 Best New Cocktails 2012\n. When I spotted the Devil's Soul by Ted Kilgore, I was intrigued for we have enjoyed all of his recipe since I made his\nRevival\nthree years ago. Moreover, the split rye and mezcal spirit is a combination that worked well in Stephen Cole's\nRacketeer\nand Thomas Waugh's\nRed Ant\n.\nThe Devil's Soul began with an orange-Aperol and rye aroma with a hint of mezcal's smokiness. The sweet, slightly fruity sip was chased by a rye swallow that ended with herbal bitterness, floral notes, and smoke.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmspQdsDqZ57sGo-uHUDIJwded4tZitIBLtnPcrMJWu_WMqOVyKSAPwUHWAjzuwwLWuSXSb_xZ_DknRoDZqiz7yTDoa0y1AcJ1q_mtxRFaB2VMiuTiZaV2fxw5Sxvlp1nSR9MRINu_dgU/s320/devilssoul371.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmspQdsDqZ57sGo-uHUDIJwded4tZitIBLtnPcrMJWu_WMqOVyKSAPwUHWAjzuwwLWuSXSb_xZ_DknRoDZqiz7yTDoa0y1AcJ1q_mtxRFaB2VMiuTiZaV2fxw5Sxvlp1nSR9MRINu_dgU/s800/devilssoul371.jpg", "comment_count": 0 }, { "title": "resting point", "url": "https://cocktailvirgin.blogspot.com/2012/07/resting-point.html", "published": "2012-07-24T18:55:00.000-04:00", "updated": "2017-08-07T13:22:12.268-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Lindsay Nader", "source": "PDT Cocktail Book", "year": 2010 }, "categories": [ "chartreuse (yellow)", "lemon juice", "punt e mes", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "1/2 oz Yellow Chartreuse", "1/2 oz Punt e Mes", "1/2 oz Lemon Juice", "1/2 oz Agave Syrup", "1 Strawberry" ], "instructions": "Muddle the strawberry. Add the rest of the ingredients and ice, shake, and double strain into a coupe glass. Garnish with a strawberry fan.", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n1/2 oz Yellow Chartreuse\n1/2 oz Punt e Mes\n1/2 oz Lemon Juice\n1/2 oz Agave Syrup\n1 Strawberry\nMuddle the strawberry. Add the rest of the ingredients and ice, shake, and double strain into a coupe glass. Garnish with a strawberry fan.\nTwo Sundays ago, I selected the Resting Point from the\nPDT Cocktail Book\nas our evening's libation. Lindsay Nader who created this drink in 2010 named the drink after two of the ingredients: reposado tequila and Punt e Mes, which translates to rested tequila and point and a half, respectively.\nThe Resting Point conjured a strawberry bouquet along with mineral notes from the tequila. The strawberry on the sip was joined by the lemon and grape flavors, and the swallow was a medley of tequila, Punt e Mes' bitter flavors, and Yellow Chartreuse herbal ones. Overall, the drink was a more complex\nFresa Catrina\nthat shared some resemblance to\nAlice in Wonderland No. 2\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxdGKSVb52eIcBMuaV-soyVzYhSyDyBFdR6umKZYQtqf8yrFMuu2d3NRMNDJaUp4V1JKUx5fhV8OBtD75W5qTJtJmv0lIUiYUDBIbT1fXlDLYV33s23qa9lNtgJzZ2V75IwuAp82h7kM/s320/restingpoint372.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxdGKSVb52eIcBMuaV-soyVzYhSyDyBFdR6umKZYQtqf8yrFMuu2d3NRMNDJaUp4V1JKUx5fhV8OBtD75W5qTJtJmv0lIUiYUDBIbT1fXlDLYV33s23qa9lNtgJzZ2V75IwuAp82h7kM/s800/restingpoint372.jpg", "comment_count": 0 }, { "title": "[busy bee]", "url": "https://cocktailvirgin.blogspot.com/2012/07/busy-bee.html", "published": "2012-07-25T16:08:00.001-04:00", "updated": "2017-08-07T13:21:36.567-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Stephen Shellenberger", "source": "Pomodoro", "year": null }, "categories": [ "#pomodoro", "aquavit", "honey liqueur", "lemon juice" ], "ingredients": [ "1 1/2 oz Linie Aquavit", "3/4 oz Cristinalda Brandymel Honey Liqueur", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail or small wine glass.", "body_text": "1 1/2 oz Linie Aquavit\n3/4 oz Cristinalda Brandymel Honey Liqueur\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail or small wine glass.\nTwo Mondays ago, we headed over to Brookline for dinner at Pomodoro when Stephen Shellenberger was tending bar. For a first libation, Stephen made me\nanother drink\nusing Brandymel, a funky Portuguese honey-herbal liqueur made with moonshine brandy. To that, he added Norwegian aquavit and lemon juice such that it came across as a Bee's Knees variation. For a name, I dubbed it the Busy Bee after a famous airline in Norway.\nThe drink's aroma was honey spiced with caraway, and the honey continued on into the sip where it was balanced by the lemon juice. Next, the swallow offered up the funkier aspects of the Brandymel along with the herbal elements of the aquavit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyN5Hy3Xy02lW6TAWeYwhP_aYSaHnhNC_-Nc2az_ciEXoLlKVBeLrrLXrL4PpBf7Dt9lDw_Sd3-i_oM6qJAiViFAv80WoPSoINCTdiJrS3uFtyFjLb2WC6DV_ONxN7EVFHQKemc7yIFw/s320/busybee373.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyN5Hy3Xy02lW6TAWeYwhP_aYSaHnhNC_-Nc2az_ciEXoLlKVBeLrrLXrL4PpBf7Dt9lDw_Sd3-i_oM6qJAiViFAv80WoPSoINCTdiJrS3uFtyFjLb2WC6DV_ONxN7EVFHQKemc7yIFw/s800/busybee373.jpg", "comment_count": 0 }, { "title": "bobby burns (variation)", "url": "https://cocktailvirgin.blogspot.com/2012/07/bobby-burns-variation.html", "published": "2012-07-25T16:30:00.002-04:00", "updated": "2017-08-07T13:21:01.520-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro", "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Stephen Shellenberger", "source": "Dante", "year": 2008 }, "categories": [ "#pomodoro", "#trina's starlite lounge", "bitters (orange)", "chinato", "honey", "maraschino", "scotch", "vermouth (dry)" ], "ingredients": [ "2 oz Compass Box King Street Blended Scotch", "1 oz Vergano Americano", "1 barspoon Chestnut Flower Honey" ], "instructions": "Stir with ice and strain into a rocks glass. Stir with ice and strain into a rocks glass. Garnish with a brandied cherry.", "body_text": "2 oz Compass Box King Street Blended Scotch\n1 oz Vergano Americano\n1 barspoon Chestnut Flower Honey\nStir with ice and strain into a rocks glass.\nThe other drink that Stephen Shellenberger wanted to make me was his Bobby Burns variation that he got some press for back in 2008 when he was at Dante. The\nBoston Globe\nwrote, \"It turns out that Shellenberger's version is no proper Bobby Burns, but its impropriety is an apt tribute to the roguish poet who immortalized his own scandalous romances and spoke out against the status quo.\" While he no longer uses housemade vermouth and opts for a chinato instead, he still prefers single varietal honeys that he finds at Formaggio's Kitchen.  The honey made a great substitute in place of some Bobby Burn's Drambuie (other versions use Benedictine instead).\nThe honey certainly came through in the aroma where it paired with the Scotch's smoke and in the sip where it mingled with the chinato's grape and Scotch's malt notes. While the smoky Scotch began the swallow, it ended with a return of the honey in a lingering honey, floral, and grape finish.\nWhile drinking Stephen's Bobby Burn's rendering, I thought of another Scotch variation I had a few weeks ago at Trina's Starlite Lounge. During a Monday industry brunch, one of the sponsors was Cutty Sark, and bartender Beau Sturm made up a round of his Rob Roy variation for the bar.\nRob Roy (variation)\n• 2 oz Cutty Sark Blended Scotch\n• 1 oz Noilly Prat Dry Vermouth\n• 1/4 oz Luxardo Maraschino Liqueur\n• 1 dash House Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with a brandied cherry.\nRather good although Cutty Sark is a more gentle and less smokey blended Scotch than Compass Box's King Street. Perhaps its mildness is what allowed the dry vermouth and other ingredients to shine out so well. As I enjoyed the drink, I could not help but think that Andrea's dad was smiling down on me for drinking Cutty Sark; however, he would have preferred just the Scotch on the rocks instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLH8caw-Lwd2fFPz2is85ZcUngOox1RnftxNY2ZbR8_KKWh2vNQQbbXoI251W2gDDMILagB9JVY7OZTRKWidYq8_Yshu4UJ1X41O4aS9hvlFVGFWKPEsDCQLmVYARUZVV8m3s7zOrXDf8/s320/bobbyburns375.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdm4lA0pdiQBa8-0UKur6hM76lgTIon_29rlOQH03T4APAeNvJa2F59c2Uyqe-m-jYIFkM14aG-lWlGlG5rufyUpWTRV3FOlu4qCrP-Q1X1GfLXBCq78CjX-inpqVMMAbSUhVkb_KTu4/s320/bobbyburns_trinas.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLH8caw-Lwd2fFPz2is85ZcUngOox1RnftxNY2ZbR8_KKWh2vNQQbbXoI251W2gDDMILagB9JVY7OZTRKWidYq8_Yshu4UJ1X41O4aS9hvlFVGFWKPEsDCQLmVYARUZVV8m3s7zOrXDf8/s800/bobbyburns375.jpg", "comment_count": 0 }, { "title": "green harbor", "url": "https://cocktailvirgin.blogspot.com/2012/07/green-harbor.html", "published": "2012-07-26T20:17:00.000-04:00", "updated": "2017-08-07T13:19:49.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "highball", "technique": "muddle", "attribution": { "creator": "Vikram Hedge and Tom Schlesinger-Guidelli", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "bitters (other)", "chartreuse (green)", "lillet", "lime juice", "soda" ], "ingredients": [ "1 oz Green Chartreuse", "1 oz Cocchi Americano", "4 wedge Lime (2/3 whole Lime)", "2 sprig Mint", "2 dash Bittermens Grapefruit Bitters" ], "instructions": "Muddle the lime wedges and mint sprigs. Add rest of ingredients and fine strain into a Highball glass filled with ice. Top with ~3 oz soda water and stir. Garnish with 2 mint sprigs and add a straw.", "body_text": "1 oz Green Chartreuse\n1 oz Cocchi Americano\n4 wedge Lime (2/3 whole Lime)\n2 sprig Mint\n2 dash Bittermens Grapefruit Bitters\nMuddle the lime wedges and mint sprigs. Add rest of ingredients and fine strain into a Highball glass filled with ice. Top with ~3 oz soda water and stir. Garnish with 2 mint sprigs and add a straw.\nTwo Tuesdays ago, I paid a visit to Island Creek Oyster Bar, and for a start, I asked bartender Vikram Hedge for the Green Harbor. When I asked about the drink's history, Vikram described how he created it with Tom Schlesinger-Guidelli's help. Vik wanted to name the drink after a beach in his fiancé's hometown of Marshfield, MA, called Green Harbor. While the mental connection to Green Chartreuse stemmed from the beach's name, his fiancé actually does not care for it, but she does enjoy the Cocchi Americano that plays a balancing role in the recipe.\nThe Green Harbor's mint garnish contributed greatly to the herbal aroma. The carbonated lime sip had botanical hints to it, and the swallow presented the Green Chartreuse's flavor along with tart lime notes. Overall, the Green Harbor was rather light and refreshing and I could easily imagine drinking a few of these while watching the summer sun set over the harbor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5dKAAnefZnYx44kk7k0mimNwr5Yz4Ttq3XWQVsYfHVXSD2OHtE_GaxmMkR2Ez6Eg6gA_qrnTiH3GcujdyhQjjNq0weEWYq2owKNNQ1zkQEB1HkLuDSJz2qis5VtjpA87xFrqgf9iTj8/s320/greenharbor376.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5dKAAnefZnYx44kk7k0mimNwr5Yz4Ttq3XWQVsYfHVXSD2OHtE_GaxmMkR2Ez6Eg6gA_qrnTiH3GcujdyhQjjNq0weEWYq2owKNNQ1zkQEB1HkLuDSJz2qis5VtjpA87xFrqgf9iTj8/s800/greenharbor376.jpg", "comment_count": 2 }, { "title": "paper schooner", "url": "https://cocktailvirgin.blogspot.com/2012/07/paper-schooner.html", "published": "2012-07-26T20:29:00.001-04:00", "updated": "2017-08-07T13:19:17.250-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Vikram Hedge and Tom Schlesinger-Guidelli", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "aperol", "becherovka", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse 100 Rye", "3/4 oz Becherovka", "3/4 oz Aperol", "3/8 oz Lemon Juice", "3/8 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "3/4 oz Rittenhouse 100 Rye\n3/4 oz Becherovka\n3/4 oz Aperol\n3/8 oz Lemon Juice\n3/8 oz Simple Syrup\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nAs a follow up to the Green Harbor at Island Creek Oyster Bar, I ask bartender Vikram Hedge for the Paper Schooner that was subtitled \"the next quad.\" Vik explained that they wanted to retired Sam Ross'\nPaper Plane\nfrom the menu and replace it with a drink inspired by it. Therefore, he and Tom Schlesinger-Guidelli set to work. While the recipe listed above has five parts, the two half parts, namely the lemon juice and simple syrup, were pre-mixed as a cordial.\nThe Paper Schooner offered up a fruity aroma that was a combination of the lemon and Aperol elements. The drink's nose prepared the mouth for the lemon juice and Aperol's orange flavors on the sip. Next, the rye's barrel notes began the swallow that ended with Becherovka's cinnamon and clove spice. As the drink warmed up a little, it got a bit sweeter and more clove driven; therefore, those that prefer drier drinks might opt for 2:1 lemon to simple in the cordial.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWhMY791Aayo4SR71_xNpouCVts421JoIP3H6S0hj2u7i91g62RHwboTYh0yt24TVerNOvQVovQFLWsW0_w6ejRaYgyO5aBuDiaBTqXDjob4S-jdZm5blwEKVGMB6xLrGuljNamZBXf8/s320/paperschoon377.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWhMY791Aayo4SR71_xNpouCVts421JoIP3H6S0hj2u7i91g62RHwboTYh0yt24TVerNOvQVovQFLWsW0_w6ejRaYgyO5aBuDiaBTqXDjob4S-jdZm5blwEKVGMB6xLrGuljNamZBXf8/s800/paperschoon377.jpg", "comment_count": 0 }, { "title": "[red line book club]", "url": "https://cocktailvirgin.blogspot.com/2012/07/red-line-book-club.html", "published": "2012-07-27T18:05:00.001-04:00", "updated": "2017-08-07T13:18:47.057-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "lime juice", "rum (white)", "sherry", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "2 oz El Dorado 3 Year Rum", "1 oz El Maestro Sierra Dry Amontillado Sherry", "3/4 oz Lime Juice", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Burnt Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime twist.", "body_text": "2 oz El Dorado 3 Year Rum\n1 oz El Maestro Sierra Dry Amontillado Sherry\n3/4 oz Lime Juice\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Burnt Cinnamon Syrup\nShake with ice and strain into a cocktail glass. Garnish with a lime twist.\nAfter Island Creek Oyster Bar, I decided to go visit Todd Maul at Clio. For a first drink, Todd wanted to showcase something that he had come up with that still lacked a name. The other bartender, Mary, had dubbed the drink Todd's Mustache in revenge for Todd's naming drinks after her\nsock drawer\nand her\nliquor cabinet\n; however, he was not too big on that name. Since the drink bears a resemblance to the\nDwight Street Book Club\nhe made me, I decided to dub this after a book club a little closer to home.\nThe drink's lime twist paired rather well with the rum's aroma. Next, a dry grape and lime sip led into a rum swallow with nutty sherry flavors. Finally, the swallow ended with cinnamon notes and the lime's tartness. Overall, the drink reminded me a bit of the classic\nFog Cutter\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwf-EBV7wPYViGlS8TIdQGGClECZCzQJtygK-P8Jjpl5YvbUrVdFPWu5RBPymK-oFmrRkCfP3qthvm4drbcv0cgE5S-oSgYsjIzHjT15KsMg36En6kCsVGhxMpIIwzXL4oaqz386IR2w/s320/redlinebookclub381.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwf-EBV7wPYViGlS8TIdQGGClECZCzQJtygK-P8Jjpl5YvbUrVdFPWu5RBPymK-oFmrRkCfP3qthvm4drbcv0cgE5S-oSgYsjIzHjT15KsMg36En6kCsVGhxMpIIwzXL4oaqz386IR2w/s800/redlinebookclub381.jpg", "comment_count": 0 }, { "title": "lauren and orange", "url": "https://cocktailvirgin.blogspot.com/2012/07/lauren-and-orange.html", "published": "2012-07-27T18:28:00.001-04:00", "updated": "2017-08-07T13:18:15.163-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Todd", "source": null, "year": null }, "categories": [ "#clio", "creole shrub", "lime juice", "tequila", "vermouth (sweet)" ], "ingredients": [ "2 oz Chinaco Añejo Tequila", "1 oz Carpano Antica Sweet Vermouth", "1 oz Lime Juice", "1/2 oz Clément Créole Shrubb Orange Liqueur" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Chinaco Añejo Tequila\n1 oz Carpano Antica Sweet Vermouth\n1 oz Lime Juice\n1/2 oz Clément Créole Shrubb Orange Liqueur\nShake with ice and strain into a cocktail glass.\nAfter the rum drink, Todd suggested switching gears to a tequila one, the Lauren and Orange, that was a riff on the Margarita. Todd explained that Lauren is a regular along with\nSimon\nand one night she showed up wearing an orange shirt; this is the drink that he made for her.\nThe Lauren and Orange offered up a lime and orange aroma; these two citrus notes continued on into the sip along with the vermouth's grape flavor. The swallow then presented the aged tequila plus citrus peel notes. Indeed, the citrus balanced by orange liqueur and sweet vermouth worked rather well here as it has in drinks like the brandy-based\nEmily Shaw's Special\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknieaAu3kWUvGogn2V4zlZA3hNfu776o2LGDdpYanfRcJU-lXbJDFKh3ipLYuKYkosQAfKc-3EDX4bDf7eaEC_l4CBgGq2W_s6ns0tyP9WipOWO5x25dmgW-I5f4y0BL1pxxXI-WNBHU/s320/laurenorange382.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknieaAu3kWUvGogn2V4zlZA3hNfu776o2LGDdpYanfRcJU-lXbJDFKh3ipLYuKYkosQAfKc-3EDX4bDf7eaEC_l4CBgGq2W_s6ns0tyP9WipOWO5x25dmgW-I5f4y0BL1pxxXI-WNBHU/s800/laurenorange382.jpg", "comment_count": 0 }, { "title": "unicorn blood", "url": "https://cocktailvirgin.blogspot.com/2012/07/unicorn-blood.html", "published": "2012-07-30T17:55:00.000-04:00", "updated": "2017-08-07T13:17:45.402-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Patrick Gaggiano", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "benedictine", "bitters (Peychaud's)", "lillet", "tequila" ], "ingredients": [ "1 1/2 oz Patrón Añejo Tequila", "3/4 oz Cocchi Americano", "1/4 oz Benedictine", "3 dash Peychaud’s Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Patrón Añejo Tequila\n3/4 oz Cocchi Americano\n1/4 oz Benedictine\n3 dash Peychaud’s Bitters\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, Andrea and I went to Trina's Starlite Lounge for dinner. For a first drink, I requested the humorously named Unicorn Blood from the menu. With aged tequila, aromatized wine, Benedictine, and bitters, it reminded me of their rum-based\nTony Montana\nthat I tried two years ago there. Bartender Beau Sturm described how many bartenders have a hard time making añejo tequila shine, but this combination created by Patrick Gaggiano really pleased him.\nThe Unicorn Blood presented a tequila aroma and offered up a light citrus sip. On the swallow, the tequila-herbal Bénédictine pairing worked rather well and was complemented by the anise notes of the Peychaud's Bitters. Moreover, I got a chocolate note from the Benedictine that fit in splendidly with these flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Yfz_XMeiN285rMhzJBOfrWO-ahdtHfxcosXEWJzLU9y_-3ZfH4oWqg6WURcsp1nhq2s4HSHwcD62L4W99s9j-RP6c4PqgPpPOHM8qPFDah_OexXMG_JPkpuUCY_4XXKiAG3tE33AL1s/s320/unicornblood384.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Yfz_XMeiN285rMhzJBOfrWO-ahdtHfxcosXEWJzLU9y_-3ZfH4oWqg6WURcsp1nhq2s4HSHwcD62L4W99s9j-RP6c4PqgPpPOHM8qPFDah_OexXMG_JPkpuUCY_4XXKiAG3tE33AL1s/s800/unicornblood384.jpg", "comment_count": 2 }, { "title": "corpse reviver no. 33", "url": "https://cocktailvirgin.blogspot.com/2012/07/corpse-reviver-no-33.html", "published": "2012-07-30T18:08:00.001-04:00", "updated": "2017-08-07T13:17:01.059-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "absinthe", "cointreau", "gin", "lemon juice", "lillet" ], "ingredients": [ "3/4 oz Gin", "3/4 oz Cocchi Americano", "3/4 oz Triple Sec", "3/4 oz Lemon Juice", "3 dash Absinthe", "2 chunk Watermelon (~1 1/2 oz)" ], "instructions": "Muddle the watermelon chunks. Add rest of the ingredients and shake with ice. Double strain into a coupe glass and garnish with a small wedge of watermelon.", "body_text": "3/4 oz Gin\n3/4 oz Cocchi Americano\n3/4 oz Triple Sec\n3/4 oz Lemon Juice\n3 dash Absinthe\n2 chunk Watermelon (~1 1/2 oz)\nMuddle the watermelon chunks. Add rest of the ingredients and shake with ice. Double strain into a coupe glass and garnish with a small wedge of watermelon.\nFor a second drink at Trina's Starlite Lounge, we decided to try Beau Sturm's Wednesday drink of the night which was a watermelon take on the classic Corpse Reviver No. 2. I had just been thinking about Green Street's watermelon-laden\nKolb's Gem\n, so I was curious to see how this drink would play out.\nThe absinthe's anise notes played a large role in the drink's aroma. On the sip, the watermelon paired with the citrus flavors. The watermelon notes continued on into the swallow where it mingled with the gin and absinthe. Over all, I was quite impressed by how well the anise and watermelon complemented each other; while I previously was unaware of how well this would work, I was later able to find a good number of culinary pairings that support this observation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9SVZt_94qhnkmuJnrCkXn5aYTiIw0fIAvg2JtHWX52UFNly_A9v0AbD6JOx9tFaUZfZb14adheZ6Ypf8fQquFrCCxpDMGQDbBVGyV6Z9F5Kq8uWGgzK7pH-QtXXZrqHpGzbxYkDrybA/s320/corpse33reviver385.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9SVZt_94qhnkmuJnrCkXn5aYTiIw0fIAvg2JtHWX52UFNly_A9v0AbD6JOx9tFaUZfZb14adheZ6Ypf8fQquFrCCxpDMGQDbBVGyV6Z9F5Kq8uWGgzK7pH-QtXXZrqHpGzbxYkDrybA/s800/corpse33reviver385.jpg", "comment_count": 0 }, { "title": "the onset", "url": "https://cocktailvirgin.blogspot.com/2012/07/the-onset.html", "published": "2012-07-31T15:25:00.000-04:00", "updated": "2017-08-07T13:16:28.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Will Thomson", "source": "Drink", "year": null }, "categories": [ "#drink", "campari", "genever", "vermouth (bianco)" ], "ingredients": [ "1 oz Bols Genever", "1 oz Gran Classico", "1 oz Dolin Blanc Vermouth" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.", "body_text": "1 oz Bols Genever\n1 oz Gran Classico\n1 oz Dolin Blanc Vermouth\nStir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.\nTwo Thursdays ago, I stopped into Drink and acquired a seat at bartender Will Thomson's section. For a start, Will suggested a Negroni variation he crafted called the Onset. When I inquired about the name, he mentioned how Genever was the predecessor of gin although with the other ingredients that explanation sort of fell apart. He then described how he had to work on the night of a concert that he wanted to go to; the band's name translated to the Onset. When he created this drink that night, he paid tribute to his bitter moment.\nThe grapefruit oils paired with the Genever's malt on the drink's nose. The sweet grape and malt notes on the sip also contained a hint of citrus. Next, the Genever punctuated by the Gran Classico's bitter herbal component filled the swallow. As the Onset warmed up, there was more malt on the nose but less relative Genever flavor, and the Gran Classico played a bigger role.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBY2_9d8E_hnxk1OM4KXsZLw2TdKVi84zBoMk50Ub_tyA1krq0obmomzQtFYnYW-JoEehnvYA_KK_I1kySKAg-tGWrMqZm0gIdgZCKW751HGqaXPLwa5oQXvco8l79f66DGrOKOBjToSw/s320/theonset386.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBY2_9d8E_hnxk1OM4KXsZLw2TdKVi84zBoMk50Ub_tyA1krq0obmomzQtFYnYW-JoEehnvYA_KK_I1kySKAg-tGWrMqZm0gIdgZCKW751HGqaXPLwa5oQXvco8l79f66DGrOKOBjToSw/s800/theonset386.jpg", "comment_count": 0 }, { "title": "copper canyon", "url": "https://cocktailvirgin.blogspot.com/2012/07/copper-canyon.html", "published": "2012-07-31T15:42:00.000-04:00", "updated": "2017-08-07T13:15:59.516-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Will Thompson", "source": "Drink", "year": null }, "categories": [ "#drink", "creme de cacao", "lemon juice", "suze", "tequila" ], "ingredients": [ "1 1/2 oz El Tesoro Reposado Tequila", "1/2 oz Marie Brizard Crème de Cacao", "1/2 oz Salers Gentiane Liqueur", "1/2 oz Lemon Juice", "1 barspoon Long Pepper Tincture (*)" ], "instructions": "Shake with ice and strain into a rocks glass containing a big ice cube. Garnish the ice cube with a pinch of salt.", "body_text": "1 1/2 oz El Tesoro Reposado Tequila\n1/2 oz Marie Brizard Crème de Cacao\n1/2 oz Salers Gentiane Liqueur\n1/2 oz Lemon Juice\n1 barspoon Long Pepper Tincture (*)\nShake with ice and strain into a rocks glass containing a big ice cube. Garnish the ice cube with a pinch of salt.\n(*) Will said that any hot tincture or perhaps a dash of hot sauce would work well here.\nThe other cocktail bartender Will Thompson made for me at Drink was a 20th Century variation he had come up with using Salers Gentiane Liqueur. Since the recipe lacked a name, I recommended calling it the Copper Canyon after another famous train line, one that runs from Los Mochis to Chihuahua City in Mexico. Will agreed that paying respect to the\ntrain aspect\nworked better for him than tinkering around with which century to name it after.\nThe Copper Canyon offered a tequila and gentian aroma along with a chocolate note. The lemon sip led into a tequila and cacao-gentian swallow with a lingering spice-heat element. Overall, I was impressed the most with how well the Salers' gentian played off of the crème de cacao here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGfBS7KcIysuEeM3Wy9pFkepfBYpQtLIAB-6e1km-_nW9vRCpbJ68oBYToIVmqDZwuy-c9GQvQ3DLBR8oVJ7qCNGYnOgs2NfP9M0qCrc5EJUh9q9GfhmyaZwdxe2dhk9LIX5QqvEeFX4/s320/coppercanyon387.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGfBS7KcIysuEeM3Wy9pFkepfBYpQtLIAB-6e1km-_nW9vRCpbJ68oBYToIVmqDZwuy-c9GQvQ3DLBR8oVJ7qCNGYnOgs2NfP9M0qCrc5EJUh9q9GfhmyaZwdxe2dhk9LIX5QqvEeFX4/s800/coppercanyon387.jpg", "comment_count": 3 }, { "title": "moonshake", "url": "https://cocktailvirgin.blogspot.com/2012/08/moonshake.html", "published": "2012-08-01T15:43:00.000-04:00", "updated": "2017-08-07T13:15:30.782-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "William Elliott", "source": "FoodRepublic", "year": null }, "categories": [ "aperol", "bitters (other)", "egg white", "grapefruit juice", "lime juice", "mezcal", "soda" ], "ingredients": [ "1 oz Mezcal (Sombra)", "3/4 oz Aperol", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "2 dash Grapefruit Bitters", "1 dash Vanilla Extract", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Highball glass containing 1 oz soda water. Add another 1 oz soda water to the strained-out tin, swirl, and strain again. Garnish with mint sprigs and grapefruit oil from a twist.", "body_text": "1 oz Mezcal (Sombra)\n3/4 oz Aperol\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n2 dash Grapefruit Bitters\n1 dash Vanilla Extract\n1 Egg White\nShake once without ice and once with ice. Strain into a Highball glass containing 1 oz soda water. Add another 1 oz soda water to the strained-out tin, swirl, and strain again. Garnish with mint sprigs and grapefruit oil from a twist.\nWhile looking up the details about bartender William Elliott for the\nPontarlier Julep\npost, I found another one of his recipes called the Moonshake on\nFoodRepublic\nthat seemed interesting as a mezcal Silver Fizz. The article described how William named the drink after a song from the late 60s to late 70s krautrock band Can; while I own a some of the Can discography thanks to my college radio DJ days, this song had eluded me until now.\nThe Moonshake greeted me with smoke, grapefruit oil, and mint aromas. The creamy citrus sip offered up more grapefruit flavors than lime. Next, the swallow showcased the mezcal that was mellowed out by the egg white.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVVqf8c_hntsLvqbKDTmdp-qhdqa2tGXu_WpQpjDHXXWBGiSiK6qmMNsKxd9rRLDGcC0p4NiHErVbgxtSq2mUYVUDeDSRKBlkEEr-SEVjlPfp_7fAIIvBOmD6rjKTBA0KtFQIaaB6MDo/s320/moonshake388.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVVqf8c_hntsLvqbKDTmdp-qhdqa2tGXu_WpQpjDHXXWBGiSiK6qmMNsKxd9rRLDGcC0p4NiHErVbgxtSq2mUYVUDeDSRKBlkEEr-SEVjlPfp_7fAIIvBOmD6rjKTBA0KtFQIaaB6MDo/s800/moonshake388.jpg", "comment_count": 0 }, { "title": "imperial blueberry fizz", "url": "https://cocktailvirgin.blogspot.com/2012/08/imperial-blueberry-fizz.html", "published": "2012-08-01T15:51:00.000-04:00", "updated": "2017-08-07T13:14:53.950-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": null, "source": "PDT Cocktail Book", "year": null }, "categories": [ "champagne", "cognac", "creme de violette" ], "ingredients": [ "1 1/2 oz Cognac (Courvoisier VS)", "1/2 oz Crème Yvette", "2 Tbsp Blueberries" ], "instructions": "Muddle blueberries in the Crème Yvette. Add the rest of the ingredients and ice. Shake and double strain into a coupe glass. Top with 2 1/2 oz of Champagne (Gruet Blanc de Blancs). Garnish with an edible orchid if available.", "body_text": "1 1/2 oz Cognac (Courvoisier VS)\n1/2 oz Crème Yvette\n2 Tbsp Blueberries\nMuddle blueberries in the Crème Yvette. Add the rest of the ingredients and ice. Shake and double strain into a coupe glass. Top with 2 1/2 oz of Champagne (Gruet Blanc de Blancs). Garnish with an edible orchid if available.\nTwo Saturdays ago, Andrea had made fruit salad so we had some extra fruit kicking around the kitchen. Remembering that there were some melon and berry recipes in the\nPDT Cocktail Book\n, I began flipping through its pages until I found and settled upon the Imperial Blueberry Fizz.\nThe Fizz began with a blueberry aroma that contained a hint of floral notes. The carbonated dry wine flavor offered up a tart note from the blueberries on the sip. Next, the berry flavors continued into the swallow along with a violet finish. While there was nothing unexpected here, the drink was still a rather solid celebration of seasonal fruit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86_7528L8eZZzvNPhSPPqAn72I1w1zzZZggiSHH88bBQwdD1JvzmTtOzDWPTuM_A87Xx8e3ktn3vNRuhLqRcMOqMfWW0kgBdtkRLi4Cd_RLu85khRGNZSvNx6sZeTu8cs5UnETTJQ4cU/s320/imperialblueberry389.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86_7528L8eZZzvNPhSPPqAn72I1w1zzZZggiSHH88bBQwdD1JvzmTtOzDWPTuM_A87Xx8e3ktn3vNRuhLqRcMOqMfWW0kgBdtkRLi4Cd_RLu85khRGNZSvNx6sZeTu8cs5UnETTJQ4cU/s800/imperialblueberry389.jpg", "comment_count": 0 }, { "title": ":: drambuie's totc send off party ::", "url": "https://cocktailvirgin.blogspot.com/2012/08/drambuies-totc-send-off-party.html", "published": "2012-08-02T15:08:00.001-04:00", "updated": "2017-08-07T13:12:30.253-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#franklin", "bitters (Angostura)", "drambuie", "gin", "lemon juice", "lime juice", "orange juice", "orgeat", "rum", "soda" ], "ingredients": [], "instructions": null, "body_text": "The Sunday before Tales of the Cocktail, Drambuie hosted a send off party at the Franklin Southie. Besides a punch crafted by Franklin/Citizen's Joy Richard and Chad Arnholt, there were three bartenders from across town presenting Drambuie libations. The first one I tried was from Eastern Standard and Island Creek Oyster Bar's Bobby McCoy called the Skyeball.\nThe Skyeball was a delightful Highball with a mint and malt aroma. The carbonated sip offered up lemon and honey notes, and the swallow showcased the mint and the gin.\nThe Skyeball\n• 3/4 oz Bombay Dry Gin\n• 1 1/2 oz Drambuie\n• 3/4 oz Lemon Juice\n• 5-6 leaf Mint\n• 1 dash Angostura Bitters\nShake with ice and pour into a Highball glass. Top with soda water, garnish with mint, and add a straw.\nThe next one I tried was the Braveheart from Hawthorne's blender master Scott Marshall.\nThe Braveheart presented a spicy nutmeg aroma that led into a lime and honey sip. Next, the rum and Scotch notes combined with the orgeat's nuttiness and the Angostura's spice on the swallow.\nThe Braveheart\n• 1 1/2 oz Bacardi 8 Rum\n• 3/4 oz Drambuie\n• 3/4 oz Lime Juice\n• 1/2 oz Orgeat\n• 2 dash Angostura Bitters\nBlend with a scoop of ice for 10 seconds. Pour into a Collins glass and add a straw. Garnish with freshly grated nutmeg and a cocktail fan.\nThe final drink was from Brother Cleve who cracked out the acid phosphate and citrus juice for his Speyside Sour.\nThe Speyside Sour offered up citrus notes along with the Drambuie's Scotch aroma. A tart citrus sip was chased by a dry rum, whisky, and spice swallow. It seemed like the citrus' tartness was more on the sip with the acid phosphate's crispness more on the swallow.\nSpeyside Sour\n• 1 1/2 oz Bacardi Select\n• 1 oz Drambuie\n• 1/2 oz Lemon Juice\n• 1/2 oz Orange Juice\n• 2 dash Acid Phosphate\n• 2 dash Bittermens Tiki Bitters\nShake with ice and strain into a rocks glass filled with crushed ice. Add a straw.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUpGYzKYkYXQoxlEaKLtX6ZLoGAZajrWlwiSZfI8O7MTVAKNkmlHHQtGSSjPPViRuljqhqdiTw5PLCHR76idnzI_M3Kv3olQcPqlg0-_djsi6ji7nX29Y4Wg6tjh8pn3wDKIxPB0Q8DU/s320/drambuie390.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWX7ftbM8sp_D_wiyJqtW5aGto07VC6pPo9mqicqdq7jvKAdszHK0CQ39Gfb2Hf7deOESukZSkNKkt1gOZzIoT5t40VOw4sZvbL8HcUsHOj93fQruTRKDGLcjzH-ezjT3qTO862Z4G5U/s320/drambuie391.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAXaJo7cFE7PW1Uf_xNdHFYCyQ5I7BaFQxVThuSlKj2LOpF3TyyqE2n6GKOprc9jq-2C_GyNoNgeb048w0jSTDQbOqmSGSjQT7cqiFffzRpgLOLa2Q24Iqs3jpibYnD06sTSJ58QWxNw/s320/drambuie392.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUpGYzKYkYXQoxlEaKLtX6ZLoGAZajrWlwiSZfI8O7MTVAKNkmlHHQtGSSjPPViRuljqhqdiTw5PLCHR76idnzI_M3Kv3olQcPqlg0-_djsi6ji7nX29Y4Wg6tjh8pn3wDKIxPB0Q8DU/s800/drambuie390.jpg", "comment_count": 0 }, { "title": "attitude dancing", "url": "https://cocktailvirgin.blogspot.com/2012/08/attitude-dancing.html", "published": "2012-08-02T15:29:00.002-04:00", "updated": "2017-08-07T13:09:32.676-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Misty Kalkofen", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "*room temperature", "cognac", "fernet-branca", "kümmel" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "1 oz Fernet Branca", "3/4 oz Kümmel", "1 oz Water" ], "instructions": "Build in a rocks glass and stir to mix. This is a room temperature cocktail, so no ice.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n1 oz Fernet Branca\n3/4 oz Kümmel\n1 oz Water\nBuild in a rocks glass and stir to mix. This is a room temperature cocktail, so no ice.\nAfter the Drambuie event, I made my way over to Brick and Mortar for a nightcap. When discussing what I should have, bartender Kenny Belanger suggested a curious room temperature libation that they served for a Spin the Bottle event where Eastern Standard's proprietor Garrett Harker was on the turntables; while I did not see a set list from the evening, the Carly Simon song title to this drink might provide a few hints. In addition, I did not inquire about the recipe's source, but it appears to have Misty Kalkofen's handwriting all over it.\nThe Attitude Dancing shared kümmel's caraway and Fernet Branca's menthol on the nose. The Fernet's caramel paired with the Cognac's richness on the sip, and the brandy's heat began the swallow that ended with the Fernet and kümmel's herbal and spice notes. Overall, the drink made for a great nightcap, but it certainly had the feel of a morning Corpse Reviver.  Moreover, the liqueur choices reminded me of recipes I have seen and made from William Schmidt's 1891\nThe Flowing Bowl\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGPbxGyyMVoWBPiq0ie5lxTOg05cL2Op26m4bRDuH3Bcyf_2sFTd8CTafjMxEOrGAnYU2HfeIyeADYGxPy8FDS7KI2kPhEKtYB7xG48jo3RrX9t372r9pnJz6i0dxLkOaGGjh29mjgF0/s320/altitutde393.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGPbxGyyMVoWBPiq0ie5lxTOg05cL2Op26m4bRDuH3Bcyf_2sFTd8CTafjMxEOrGAnYU2HfeIyeADYGxPy8FDS7KI2kPhEKtYB7xG48jo3RrX9t372r9pnJz6i0dxLkOaGGjh29mjgF0/s800/altitutde393.jpg", "comment_count": 0 }, { "title": "the bon-vivant", "url": "https://cocktailvirgin.blogspot.com/2012/08/the-bon-vivant.html", "published": "2012-08-03T16:32:00.000-04:00", "updated": "2017-08-07T13:04:04.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Kit Paschal", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "lemon juice", "rum", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Lustau East India Solera Sherry", "1/2 oz Cruzan Black Strap Rum", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup", "2 big Blackberries" ], "instructions": "Muddle blackberries in a rocks glass. Add rest of ingredients and fill with crushed ice. Stir, garnish with 2 sprigs of mint and a blackberry, and add straws.", "body_text": "1 1/2 oz Lustau East India Solera Sherry\n1/2 oz Cruzan Black Strap Rum\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\n2 big Blackberries\nMuddle blackberries in a rocks glass. Add rest of ingredients and fill with crushed ice. Stir, garnish with 2 sprigs of mint and a blackberry, and add straws.\nMonday after my DJ gig, we stopped into Eastern Standard for dinner. For a drink, I asked bartender Seth Freidus for the Bon-Vivant which was subtitled \"in honor of the professor.\" That professor of course is Jerry Thomas, and this tribute was created by Kit Paschal in the style of a\nSherry Cobbler\n.\nThe Bon-Vivant offered up a mint aroma that led into a sip containing sherry's grape and the muddle blackberry. Next, the sherry's nutty notes paired well with the rum's molasses flavor at the beginning of the swallow that ended with light cinnamon notes. Overall, the Lustau East India Sherry was a lot nuttier than I remember it being; Andrea surmised that it was the black strap rum that set the sherry in that direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6SmH60GdvoI5ZTBTg6kZ42rRdpttgvTenhbceGyc_uvmAX5qe5Ugij7HC1xmf7tVFuMK4Jimils0oxnzlyHy6VCV6CHZ2iTXa2Jro0IjcbzKW4-0uJF8O1NWer4sBOiQiXfz9B41Vxo/s320/bonvivant394.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6SmH60GdvoI5ZTBTg6kZ42rRdpttgvTenhbceGyc_uvmAX5qe5Ugij7HC1xmf7tVFuMK4Jimils0oxnzlyHy6VCV6CHZ2iTXa2Jro0IjcbzKW4-0uJF8O1NWer4sBOiQiXfz9B41Vxo/s800/bonvivant394.jpg", "comment_count": 0 }, { "title": "espionage", "url": "https://cocktailvirgin.blogspot.com/2012/08/espionage.html", "published": "2012-08-03T16:44:00.001-04:00", "updated": "2017-08-07T13:03:34.730-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro", "chartreuse (yellow)", "cynar", "vodka" ], "ingredients": [ "1 1/2 oz Fair Trade Quinoa Vodka", "3/4 oz Yellow Chartreuse", "1/2 oz Amaro Montenegro", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon and an orange peel over the top.", "body_text": "1 1/2 oz Fair Trade Quinoa Vodka\n3/4 oz Yellow Chartreuse\n1/2 oz Amaro Montenegro\n1/2 oz Cynar\nStir with ice and strain into a rocks glass. Twist a lemon and an orange peel over the top.\nThe other drink I tried at Eastern Standard was the Espionage which features Fair Trade's vodka. The vodka is made from quinoa which donates a rather pleasant earthiness to the spirit, although that note was a little lost here when mixed with the trio of flavorful bitter liqueurs. The drink, created by Kevin Martin, began with a bounty of citrus oils from the lemon and orange twists. The Cynar and Amaro Montenegro's caramel rich notes filled the sip, and the swallow rounded out with herbal flavors from mainly the Cynar and a mintiness from the Amaro Montenegro. Andrea commented that the Espionage was rather food friendly perhaps from the earthiness of the vodka or the savory notes in the Yellow Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTy_ZE35PTrLgj6uszdsY5oNsZQXt7oVZzOf-_QrH4CGBZfW879a_avCanCOF2tIKp1Cmvk7sB903MoNAES4cKoVangmNxfh3jkjNMA9Hi9A3WZ9FLZhTm0648csRbp2WsrcXWmLG_Yyo/s320/espionage395.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTy_ZE35PTrLgj6uszdsY5oNsZQXt7oVZzOf-_QrH4CGBZfW879a_avCanCOF2tIKp1Cmvk7sB903MoNAES4cKoVangmNxfh3jkjNMA9Hi9A3WZ9FLZhTm0648csRbp2WsrcXWmLG_Yyo/s800/espionage395.jpg", "comment_count": 0 }, { "title": "[piazza vecchia]", "url": "https://cocktailvirgin.blogspot.com/2012/08/piazza-vecchia.html", "published": "2012-08-06T16:56:00.000-04:00", "updated": "2017-08-07T13:03:07.393-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (orange)", "chartreuse (yellow)", "grappa", "tequila", "vermouth (dry)" ], "ingredients": [ "1 oz Chinaco Blanco Tequila", "1 oz Nardini Bassano Grappa", "1 oz Dolin Dry Vermouth", "1/3 oz Yellow Chartreuse", "1 dash Scrappy's Celery Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Chinaco Blanco Tequila\n1 oz Nardini Bassano Grappa\n1 oz Dolin Dry Vermouth\n1/3 oz Yellow Chartreuse\n1 dash Scrappy's Celery Bitters\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass.\nTwo weeks ago, I was missing New Orleans since we opted not to go to Tales of the Cocktail this year. So when we were dining at Rendezvous, I asked bartender Scott Holliday to riff off of a classic New Orleans cocktail of his choosing. Moreover, I was motivated to do so since his Vieux Carré variation that I dubbed\nCentral Carré\n(after Rendevous' Central Square location) was quite good. The direction Scott took was to riff once again off of the Vieux Carré but this time to make it a clear cocktail. In place of the Cognac, he used grappa. Instead of the whiskey, he changed gears and matched his grappa choice with blanco tequila.\nThe drink's bouquet offered up grappa's funkiness, tequila notes, and hints of chocolate. Next, the sip presented a dry grape paired with a vegetal note. Finally, the swallow contained tequila and grappa flavors along with herbal notes from the Yellow Chartreuse and celery bitters. Overall, I was impressed with Scott's insight of how grappa and tequila would play so well together in the glass. In addition, the dry vermouth and celery bitters pairing was also notable as it was in Drink's\nFarley Mowat\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFm3cDmsaIdy-fahlzaeBt71nsu-2HflsaZrRO1kA15UWr2jex8RxG7W9sTBA2eRAlRStfw2Bsxl-NjShpZg7IxOQbLFkro_BDJSU7URXMKQeLRdGdpxHGWbNNQp2bxCPHk-mT8m5hKGs/s320/vieuxcarre398.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFm3cDmsaIdy-fahlzaeBt71nsu-2HflsaZrRO1kA15UWr2jex8RxG7W9sTBA2eRAlRStfw2Bsxl-NjShpZg7IxOQbLFkro_BDJSU7URXMKQeLRdGdpxHGWbNNQp2bxCPHk-mT8m5hKGs/s800/vieuxcarre398.jpg", "comment_count": 0 }, { "title": "ocean cable", "url": "https://cocktailvirgin.blogspot.com/2012/08/ocean-cable.html", "published": "2012-08-06T18:42:00.001-04:00", "updated": "2017-08-07T13:01:18.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "bitters (Angostura)", "brandy", "lillet", "whiskey" ], "ingredients": [ "1/2 Canadian Club Whisky (1 1/2 oz Alberta Premium)", "1/3 Lillet Blanc (1 oz Cocchi Americano)", "1/6 Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Canadian Club Whisky (1 1/2 oz Alberta Premium)\n1/3 Lillet Blanc (1 oz Cocchi Americano)\n1/6 Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago, we decided to make one of the original drinks in the 1937\nCafé Royal Cocktail Book\n, the Ocean Cable, that called for Canadian whisky. Though we lack Canadian Club, I do have a bottle of Alberta Premium that Marc Smolinski of\nA Drinker's Peace\nbrought with him from Vancouver and gifted me at Tales of the Cocktail in 2011. Surprisingly the history of ocean cables for communication is much older than the book and pretty much all cocktail books for that matter. The first trans-Atlantic cable was successfully laid down in 1858 and telegraphs were able to be sent for 3 weeks before the cable failed; however, the project was labeled a success for it sped up messages that were otherwise being sent by boat from 10 days to a few hours. Later cable projects came with greater success as engineers improved materials and manufacturing techniques to increase transmission speeds and cable longevity. By 1937, the trans-Atlantic cable would have been old hat but still something very worthwhile to raise a drink over.\nThe Ocean Cable began with an Angostura spice aroma along with vanilla notes from the whisky. The sip then offered Cocchi's citrus-wine flavors and some of the Spanish brandy's grape. Finally, the whisky, brandy, and Angostura Bitters rounded out the swallow. Overall, the drink was a light oddball of a Manhattan variation. The Canadian whisky I used is a lot lighter than any rye or Bourbon I have tasted; therefore, the Cocchi Americano paired rather well with it (akin to the relative strengths of rye versus sweet vermouth) instead of being overwhelmed. However, the Angostura Bitters took a larger role in the drink than in a Manhattan so perhaps cutting down on the dash size might aid the balance here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsYKoLMZU7gQRsqHWMkUw6LEV44QGroPOkTgnb9t6L6iPgb4AIZl5lzcvXgG3xdzhMWSJzsbWRmSgtT_nfTgkfHpWjynHhLTopSqDp32V5u6AHPYbgCr-L9ZYJ07lHj_GgV-3qIZkmQw/s320/oceancable399.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsYKoLMZU7gQRsqHWMkUw6LEV44QGroPOkTgnb9t6L6iPgb4AIZl5lzcvXgG3xdzhMWSJzsbWRmSgtT_nfTgkfHpWjynHhLTopSqDp32V5u6AHPYbgCr-L9ZYJ07lHj_GgV-3qIZkmQw/s800/oceancable399.jpg", "comment_count": 0 }, { "title": "toto", "url": "https://cocktailvirgin.blogspot.com/2012/08/toto.html", "published": "2012-08-07T17:18:00.001-04:00", "updated": "2017-08-07T13:00:42.352-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kelley Swenson", "source": "Left Coast Libations", "year": null }, "categories": [ "chartreuse (green)", "cynar", "tequila" ], "ingredients": [ "3/4 oz Reposado Tequila (Espólon)", "3/4 oz Green Chartreuse", "3/4 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Reposado Tequila (Espólon)\n3/4 oz Green Chartreuse\n3/4 oz Cynar\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Fridays ago, I opened up\nLeft Coast Libations\nto see if there were any hidden gems that I had missed in the earlier passes. The one that caught my eye was the Toto from Portland's Kelley Swenson. I had first learned of this drink from the Munat Brothers'\nLe Mixeur\nblog back in 2008. Instead of the the Toto, I made the companion gin drink called Broken Flowers. Moreover, in 2010, I wrote about Kelley's\nCeleriac\nthat is listed next to the Toto in the book.\nThe Toto began with a lemon oil aroma along with herbal notes from the tequila and Green Chartreuse. The sip then lent a caramel flavor from the Cynar with hints of the Green Chartreuse coming through. Finally, the swallow was an intriguing opposition of the dark bitterness of Cynar against the herbal Green Chartreuse complemented by the tequila. Indeed, it was interesting how the tequila and Cynar modified the Green Chartreuse in herbal and bitter directions, respectively.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDdgP261WnvdooZiBKxMAuoBKXQlu0F391rdjzeJSNjnzDEA634m3yHVOAW4z7Xm6dLbC0coQvSNZvwv-QcPPPkZPF7jUck9i3FkwSpReJnK5F-Pffw4Ki3uae1EETHvLyKcSVwqxs4I/s320/toto400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDdgP261WnvdooZiBKxMAuoBKXQlu0F391rdjzeJSNjnzDEA634m3yHVOAW4z7Xm6dLbC0coQvSNZvwv-QcPPPkZPF7jUck9i3FkwSpReJnK5F-Pffw4Ki3uae1EETHvLyKcSVwqxs4I/s800/toto400.jpg", "comment_count": 0 }, { "title": "skipper kent's planter's punch", "url": "https://cocktailvirgin.blogspot.com/2012/08/skipper-kents-planters-punch.html", "published": "2012-08-07T17:30:00.000-04:00", "updated": "2017-08-07T13:00:05.999-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Skipper Kent", "source": "Skipper Kent", "year": null }, "categories": [ "creme de cacao", "lemon juice", "orange juice", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Dark Jamaican Rum (Smith & Cross)", "3/4 oz Light Puerto Rican Rum (Don Q)", "1/2 oz White Crème de Cacao (Marie Brizard)", "1 1/2 oz Orange Juice", "3/4 oz Lemon Juice" ], "instructions": "Shake with crushed ice and pour unstrained into a Pilsner glass. I garnished with a lemon twist and added a straw.", "body_text": "3/4 oz Dark Jamaican Rum (Smith & Cross)\n3/4 oz Light Puerto Rican Rum (Don Q)\n1/2 oz White Crème de Cacao (Marie Brizard)\n1 1/2 oz Orange Juice\n3/4 oz Lemon Juice\nShake with crushed ice and pour unstrained into a Pilsner glass. I garnished with a lemon twist and added a straw.\nAfter the Toto, I decided to switch gears and have something more tropical and refreshing; therefore, I reached for Beach Bum Berry's\nRemixed\n. The drink that I had already bookmarked from a previous perusal was a Planter's Punch variation created by Skipper Kent in Oakland. Apparently, the Skipper Kent chain was notorious for locating near Trader Vic's establishments to siphon off their business.\nThe Punch began with citrus notes that intermingled with a rum funk. A tart orange and lemon sip led into a funky rum swallow. The crème de cacao's chocolate notes also appeared on the swallow but were rather quite subdued relative to the rum and citrus flavors.  Even though Skipper Kent was a bit of a copycat, I at least appreciate his uniqueness in seeming to favor less sweetly balanced Tiki drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8G4StReRQVtjTRB_d3rEN9BhE3VIwXwFuQpdByrQWIYSC5VpzWdv7prz_V4SMBVElYaGFzLpFGkxcGlTnZVtz6qCbPCFmhaWGr35C7pXvyld_GUg5z83JjDII0rKJoO8_-VesIUVhqk/s320/skipperkent401.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8G4StReRQVtjTRB_d3rEN9BhE3VIwXwFuQpdByrQWIYSC5VpzWdv7prz_V4SMBVElYaGFzLpFGkxcGlTnZVtz6qCbPCFmhaWGr35C7pXvyld_GUg5z83JjDII0rKJoO8_-VesIUVhqk/s800/skipperkent401.jpg", "comment_count": 0 }, { "title": "whiskey fix", "url": "https://cocktailvirgin.blogspot.com/2012/08/whiskey-fix.html", "published": "2012-08-08T17:45:00.001-04:00", "updated": "2017-08-07T12:59:21.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Harry Johnson's New & Improved Illustrated Bartender's Manual", "year": null }, "categories": [ "lemon juice", "pineapple syrup", "whiskey" ], "ingredients": [ "1 wineglass Whiskey (2 oz Sazerac 6 Year Rye)", "1/2 pony Pineapple Syrup (1/2 oz)", "2-3 dash Lime or Lemon Juice (1/4 oz Lemon)", "1/2 Tbsp Sugar (omitted)" ], "instructions": "Stir to mix. Fill with shaved ice and ornament tastefully with fruits of the season. Serve with a straw.", "body_text": "1 wineglass Whiskey (2 oz Sazerac 6 Year Rye)\n1/2 pony Pineapple Syrup (1/2 oz)\n2-3 dash Lime or Lemon Juice (1/4 oz Lemon)\n1/2 Tbsp Sugar (omitted)\nStir to mix. Fill with shaved ice and ornament tastefully with fruits of the season. Serve with a straw.\nTwo Saturdays ago, I was in the mood for a Fix so I opened up Harry Johnson's\nNew & Improved Illustrated Bartender's Manual\n. I reached for this book for it contains the recipe for the\nBrandy Fix\nthat bartender Ted Kilpatrick made me at No. 9 Park. The Whiskey Fix began with the whiskey's malt notes. The malt continued on into the sip where it complemented the lemon and pineapple elements. Finally, the rest of the rye's flavors came through on the swallow. Overall, the Whiskey Fix was refreshing like a Julep or a Smash without relying on mint flavors in the least.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSa2UpD4HAAXyO7ZP5qehcpxUHy_PuLTsPDdIxdR4oSIw4S6N3mM3YfuhTRhiFY_8kZKg7f_PC6zeco-xC2Pwh4uRDSvBEX5x9eeOlz0D1bqrPhSIxjhugDTfo4kvaYojl8KKXGq5TMw/s320/whiskeyfix405.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSa2UpD4HAAXyO7ZP5qehcpxUHy_PuLTsPDdIxdR4oSIw4S6N3mM3YfuhTRhiFY_8kZKg7f_PC6zeco-xC2Pwh4uRDSvBEX5x9eeOlz0D1bqrPhSIxjhugDTfo4kvaYojl8KKXGq5TMw/s800/whiskeyfix405.jpg", "comment_count": 0 }, { "title": "kentucky proper", "url": "https://cocktailvirgin.blogspot.com/2012/08/kentucky-proper.html", "published": "2012-08-08T17:56:00.002-04:00", "updated": "2017-08-07T12:58:51.012-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "bitters (aged)", "champagne", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Weller Antique Bourbon", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Shake with ice and double strain into a cocktail glass. Top with 1 oz dry sparkling wine, stir briefly, and garnish with a spanked mint leaf.", "body_text": "1 1/2 oz Old Weller Antique Bourbon\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Fee's Whiskey Barrel Aged Bitters\nLeaves of 2 Mint Sprigs\nShake with ice and double strain into a cocktail glass. Top with 1 oz dry sparkling wine, stir briefly, and garnish with a spanked mint leaf.\nTwo Mondays ago, we paid a visit to Bergamot for cocktails. The drink I asked bartender Paul Manzelli about was the Kentucky Proper off of the cocktail menu; Paul described the libation as their Bourbon take on the rum-based\nOld Cuban\n. Since the original is so delightful, I gave the thumbs up to the idea.\nThe Kentucky Proper offered up mint and Bourbon notes on the nose. The carbonated wine, lemon, and whiskey malt notes filled the sip and led into Bourbon and mint flavors on the swallow. Overall, the Kentucky Proper was reminiscent of a lighter, crisper Whiskey Smash à la Eastern Standard.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcCqnet9LJcc-BjaFOQ4BpAGYiEF5DNLxiAlKndPFtV0wGHEep3rkrvBs_GISY-JtvDqVRYpRA-UPnZ5ET_TLuVLXrI8dyc0ohiVkTj_3SEzNYGVrnbINBlrn2Jpdt4tR0THNzPw9OfQ/s320/kentuckyproper409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcCqnet9LJcc-BjaFOQ4BpAGYiEF5DNLxiAlKndPFtV0wGHEep3rkrvBs_GISY-JtvDqVRYpRA-UPnZ5ET_TLuVLXrI8dyc0ohiVkTj_3SEzNYGVrnbINBlrn2Jpdt4tR0THNzPw9OfQ/s800/kentuckyproper409.jpg", "comment_count": 0 }, { "title": ":: st. george's gins ::", "url": "https://cocktailvirgin.blogspot.com/2012/08/st-georges-gins.html", "published": "2012-08-09T16:56:00.001-04:00", "updated": "2017-08-07T12:58:14.431-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*spiritsreview", "gin" ], "ingredients": [], "instructions": null, "body_text": "I was gifted the new gins from\nSt. George Spirits\nfor review. Many people are  familiar their delightfully potent absinthe, and they recently came out with\nthree gins\n: Botanivore, Terroir, and Dry Rye. A week or two ago, Andrea and I sat down to try out these spirits.\nThe first one we tasted was the\nBotanivore\n. With 20 different botanicals in the mix, the gin was rather complex but no single note was out of balance here. The nose was rather citrussy and juniper; the citrus can be attributed to the lemon, lime, bergamot, and Seville orange peel in addition to Citra hops. On the tongue, we tasted pine, juniper, and coriander flavors with a slightly mint-like finish. Overall, the gin that popped into my head for comparison was Bluecoat due to the citrus elements and balance; likewise, the Botanivore would probably work in most standard gin recipes.\nThe next one we tried was\nTerroir\n. The name reflects the regional sourcing of some of the botanicals in the area around the distillery in Alameda, CA. The botanicals that stand out as most likely locally harvested are the Douglas fir, California bay laurel, and coastal sage. On the nose, the pine tree and sage notes combined to make me think of Christmas; Andrea commented that it was very sprucy. On the tongue, it was more vegetal and sweeter than the Botanivore; sage, juniper, and a sharper bay note were easily discernible. Interestingly, the gin was not as Christmassy on the mouth as it was on the nose; instead of pine flavors, it was more balanced with green herbal notes. While the information we received declared that Terroir would pair well with berries and citrus, the ingredients that popped into our heads to complement the Terroir's flavors would be the sharper Green Chartreuse and the more savory Yellow one such as in a Bijou or an Alaska, respectively.\nThe last of the trio was the\nDry Rye\n. Given the name, it is not surprising that the alcohol base was derived from pot-stilled rye. Likewise, on the nose, we got a whiskey grain note that was distinct akin to the malt aromas hovering over Genevers. In addition to the rye, there was an earthy-black pepper aroma as well. On the tongue, the gin was light in body with juniper and black pepper on the front. On the finish, the caraway pleasantly gave the gin a sweetness to balance the black pepper spice. The distillery suggests swapping out rye for this gin or using it drinks that have gin and whiskey variations such as the Negroni/1794.\nFinally, Josh Childs, bartender at Silvertone and Trina's Starlite Lounge, recently wrote about the spirits for\nBoston.com\n. In his article, he includes two recipes to show how bartenders are using these gins around town. One is a Manhattan Martini created by Backbar's Joe Cammarata using the Dry Rye, and the other is the Necromancer by Citizen's Chad Arnholt using the Terroir.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGza7FKFi2W6TncWB8pXB56GE-3td50yj8JpC9R5uC-ocPFZadCXWDS2RcBnNLrGFlRkTDlTTHmsI1eSOEGKY05iIOc-ZMVP6Sq-kPFFOXXys2SO5Dn2ypugnDuGG-J85H-yJ9deyi5UE/s320/stgeorgegin403.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGza7FKFi2W6TncWB8pXB56GE-3td50yj8JpC9R5uC-ocPFZadCXWDS2RcBnNLrGFlRkTDlTTHmsI1eSOEGKY05iIOc-ZMVP6Sq-kPFFOXXys2SO5Dn2ypugnDuGG-J85H-yJ9deyi5UE/s800/stgeorgegin403.jpg", "comment_count": 0 }, { "title": ":: grandten's wire works gin ::", "url": "https://cocktailvirgin.blogspot.com/2012/08/grandtens-wire-works-gin.html", "published": "2012-08-09T17:33:00.000-04:00", "updated": "2017-08-07T12:57:09.920-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*spiritsreview", "gin" ], "ingredients": [], "instructions": null, "body_text": "I was recently given a bottle of\nGrandTen\n's Wire Works Gin made here in Boston. Unlike the St. George's gins in the last review, these were less of a straight gift and more of a thank you present for helping guide the distillers with their gin development process. In the late fall, I was contacted by Matt and Spence from GrandTen to attend a private tasting at the Boston Shaker store of some of their gin prototypes. Out of the bunch, I gave my suggestions of which paths were worth following and what I liked and disliked about each. A few months later, I was contacted again for a second tasting at the distillery to try out the later stage prototypes.\nOnce at the distillery, I, of course, was distracted by their beautiful still as well as the historic space which used to be a 19th century iron foundry where they made weaponry and munitions before transitioning over to wire cable. Once we got down to business, I could tell that the gin had been progressing, and I picked out my favorite two directions. It still was not there; however, they seemed to understand my abstract comments and put it into action on the still for their finished product a short time later turned out to be solid and devoid of the flaws that I had pointed out in that second tasting.\nAndrea and I sat down to taste the final version of this gin (along with the St. George gins). On the nose, it was citrussy even though from what I recall there is no citrus peel in the botanicals. The bouquet also presented bay leaf and juniper notes. On the tongue, Wire Works was juniper forward but it was well-balanced with the complex spice flavors; finally, at the end was a lingering mint tingle. Wire Works was surprisingly easy and enjoyable to drink straight which is not something one usually thinks about with gin. Unfortunately, we have not tinkered enough with this gin to determine its full range, but it did work rather well in the\nMargaret Rose\n, a gin-Calvados Sidecar of sorts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5QLED8jSAxKuubyfvDGV6VNQDsQ0bMBvINYt-Srf4fH9CyrXA1i-8tPmHtQz6dDJl_P5QKSAv6Djyy9ZMGUgTqVzGDzkynAH0hS-S76OcCPFluNds2xKBz7_pFc-6NefJ1Ph6r74vjs/s320/tengrandstill.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg1H_57rM4fZuG46CpgagLzGMrUVUt_s7sslsCgWjwL6jT-KU2t6uHQGPH7DFwfm6_80KY6ggQj1d93uBJSp-uOgfC6Xwi1PM0A4igrJwdKTq78PgibPKgAauMiNdm3bVm8AG7psWjW8/s320/grandtengin404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5QLED8jSAxKuubyfvDGV6VNQDsQ0bMBvINYt-Srf4fH9CyrXA1i-8tPmHtQz6dDJl_P5QKSAv6Djyy9ZMGUgTqVzGDzkynAH0hS-S76OcCPFluNds2xKBz7_pFc-6NefJ1Ph6r74vjs/s800/tengrandstill.jpg", "comment_count": 0 }, { "title": "in fashion", "url": "https://cocktailvirgin.blogspot.com/2012/08/in-fashion.html", "published": "2012-08-10T19:56:00.000-04:00", "updated": "2017-08-07T12:54:20.021-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "jmcurleys" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Kevin Mabry", "source": "J.M. Curley", "year": null }, "categories": [ "#jmcurleys", "averna", "beer", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon", "3/4 oz Kasteel Rouge Cherry Lambic", "3/4 oz Averna", "1 Orange Slice", "1 Sugar Cube" ], "instructions": "Muddle the sugar cube with the orange slice. Add the rest of the ingredients and ice, stir, and double strain into a rocks glass.", "body_text": "2 oz Four Roses Bourbon\n3/4 oz Kasteel Rouge Cherry Lambic\n3/4 oz Averna\n1 Orange Slice\n1 Sugar Cube\nMuddle the sugar cube with the orange slice. Add the rest of the ingredients and ice, stir, and double strain into a rocks glass.\nTwo Tuesdays ago was my birthday, and I decided to treat myself to a birthday bar crawl like I did in 2010. I started my adventure by getting off the subway at Park Street and walking over to J.M. Curley. There, bar manager Kevin Mabry seemed pretty excited about his abstraction of an new-fashioned Old Fashioned that just appeared on the menu called the In Fashion. Keeping the whiskey, orange slice, and sugar cube intact, Kevin replaced the bitters with Averna and the muddled cherry with a cherry-flavored beer.\nThe In Fashion began with a dark cherry and malt aroma. The sip was a combination of the Averna's caramel and the beer's cherry flavors. On the swallow, the Bourbon paired with the Averna's herbal complexity and hints of the orange peel on the finish. Overall, it was the most innovative take of the new Old Fashioned I have experienced since Max Toste's\nHot Old Fashioned\nlast year.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6scV2T0dUQRRzUzD6ZvWbWiSHm_s0sr0gEp-dZRDWG7wtItCHpOnomTUbELNr88tdlTYex5armZfQ_UAQL1z7vHMvJSq7WgojGMzY3an2scIv-uagG0w7rEIlJbxYHqvyTAhDYuTw7pE/s320/infashion411.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6scV2T0dUQRRzUzD6ZvWbWiSHm_s0sr0gEp-dZRDWG7wtItCHpOnomTUbELNr88tdlTYex5armZfQ_UAQL1z7vHMvJSq7WgojGMzY3an2scIv-uagG0w7rEIlJbxYHqvyTAhDYuTw7pE/s800/infashion411.jpg", "comment_count": 0 }, { "title": "marshall island swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/08/marshall-island-swizzle.html", "published": "2012-08-10T20:13:00.001-04:00", "updated": "2025-08-08T12:11:42.035-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Scott Marshall", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "bitters (Angostura)", "honey", "lime juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "2 oz Plantation Barbados Rum", "1/2 oz Ginger Syrup", "1/2 oz Honey Syrup", "1 oz Lime Juice" ], "instructions": "Build in a Collins glass and fill with crushed ice. Swizzle to mix and chill, and garnish with several dashes of Angostura Bitters. Add a straw.", "body_text": "2 oz Plantation Barbados Rum\n1/2 oz Ginger Syrup\n1/2 oz Honey Syrup\n1 oz Lime Juice\nBuild in a Collins glass and fill with crushed ice. Swizzle to mix and chill, and garnish with several dashes of Angostura Bitters. Add a straw.\nTaking a momentary diversion from my birthday bar crawl tales for I realized that I forgot to write about a drink I had two nights before at the Hawthorne. Since it was Swizzle Sunday there, I decided to look through the list of theme drinks and spotted the Marshall Island Swizzle. Bartender Ryan Lotz confirmed my suspicion that the drink was indeed created by Scott Marshall using his namesake islands in the Pacific. Overall, it seemed like a much less challenging but just as delicious sounding Swizzle as the last of Scott's that I had, namely the\nSt. Bruno Swizzle\n.\nThe Marshall Island Swizzle's Angostura Bitters garnish greeted my nose with gentian, allspice, and clove aromas. The lime and honey sip was not overly sweet. And the rum and ginger swallow was quite delighful; as the floated bitters began to integrate into the flavor profile in the end, the swallow got even further spiced and rather dry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUYwyodddfN_1peMDDL3hL77DWQ-UzlSU2bciXXb6lyQcPLdHBoyu9qxjnd6RKUNkSsN4A1KfAOvthPIF7xMnJMkZd3mAPb-1kwJauoEAnMmgM61NOxP_P2fPZnAIgOlb_UGk2TeSbtw/s320/marshallswizzle407.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUYwyodddfN_1peMDDL3hL77DWQ-UzlSU2bciXXb6lyQcPLdHBoyu9qxjnd6RKUNkSsN4A1KfAOvthPIF7xMnJMkZd3mAPb-1kwJauoEAnMmgM61NOxP_P2fPZnAIgOlb_UGk2TeSbtw/s800/marshallswizzle407.jpg", "comment_count": 0 }, { "title": "the blood of my enemies", "url": "https://cocktailvirgin.blogspot.com/2012/08/the-blood-of-my-enemies.html", "published": "2012-08-13T18:06:00.002-04:00", "updated": "2017-08-07T12:49:05.771-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "aperol", "bitters (Peychaud's)", "grenadine", "orange juice", "rum" ], "ingredients": [ "1 oz Clement Rhum Agricole", "1 oz Aperol", "3/4 oz Blood Orange Juice", "1/2 oz Grenadine", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Clement Rhum Agricole\n1 oz Aperol\n3/4 oz Blood Orange Juice\n1/2 oz Grenadine\n2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass.\nContinuing on with my birthday bar crawl after the\nIn Fashion\nat J.M. Curley, I ventured down Temple Place to Stoddard's. For a drink, I asked bar manager Jamie Walsh for the Blood of My Enemies. Jamie explained that the drink was created by Tony Iamunno. Once made, the rhum agricole's grass note was complemented by a fruit aroma. Next, the orange and pomegranate on the sip led into a smoothed over rhum agricole flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8iOSpdHXdL42Ap3i9qoPeuaNSgsLDKpqFnUy5u5StNaPx21MRVqf8cTCF3vJpk14RCdaQ20i6tV0TQ2n3Lac-uYXTYQCy3ofQlTsoghoHzCelJ5IzkAnTn-G9K7OYLfQS3arV0160bU/s320/bloodenemies412.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8iOSpdHXdL42Ap3i9qoPeuaNSgsLDKpqFnUy5u5StNaPx21MRVqf8cTCF3vJpk14RCdaQ20i6tV0TQ2n3Lac-uYXTYQCy3ofQlTsoghoHzCelJ5IzkAnTn-G9K7OYLfQS3arV0160bU/s800/bloodenemies412.jpg", "comment_count": 0 }, { "title": "triumph of pompeii", "url": "https://cocktailvirgin.blogspot.com/2012/08/triumph-of-pompei.html", "published": "2012-08-13T18:17:00.001-04:00", "updated": "2024-07-28T23:06:51.611-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": null, "year": null }, "categories": [ "#no. 9 park", "fernet-branca", "grapefruit juice", "lillet", "simple syrup", "soda" ], "ingredients": [ "1 1/4 oz Cocchi Americano", "3/4 oz Fernet Branca", "1 oz Grapefruit Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Highball glass with ice. Top with 1 1/2 oz soda water. Add a pinch of salt to the top ice cube, garnish with a grapefruit twist, and add a straw.", "body_text": "1 1/4 oz Cocchi Americano\n3/4 oz Fernet Branca\n1 oz Grapefruit Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a Highball glass with ice. Top with 1 1/2 oz soda water. Add a pinch of salt to the top ice cube, garnish with a grapefruit twist, and add a straw.\nAfter Stoddard's, I ventured over to No. 9 Park where Tyler Wang was behind the stick. For a starter, I had the Triumph of Pompeii; Tyler explained that they had riffed off of Milk and Honey's Rome is Burning cocktail. I later failed to find a recipe for this inspirational drink and instead kept coming up with recipes for the\none\nScott Holliday created with the same name. Feel free to leave a comment with the recipe if you have it.\nThe grapefruit twist paid dividends in the aroma department. The grapefruit aspect continued on with the juice which paired elegantly with the Cocchi Americano's citrus wine flavors on the sip. Finally, the drink ended with soft Fernet Branca notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaosBtGxkdfyp7zFVjpvz4tMCedJkkBPRfIHPT8xFxIjIQkRRGBBu1_amAg8-831Y9P5foyU3UE_7rnItUGVrJSp-eHDKtmqJ7vWMJEyxOaBIoyLbBbTralF6HUqBK61jgBohdC_o1Qw/s320/triumphpompei413.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaosBtGxkdfyp7zFVjpvz4tMCedJkkBPRfIHPT8xFxIjIQkRRGBBu1_amAg8-831Y9P5foyU3UE_7rnItUGVrJSp-eHDKtmqJ7vWMJEyxOaBIoyLbBbTralF6HUqBK61jgBohdC_o1Qw/s800/triumphpompei413.jpg", "comment_count": 2 }, { "title": "sin agua", "url": "https://cocktailvirgin.blogspot.com/2012/08/tequila-scaffa.html", "published": "2012-08-14T18:25:00.000-04:00", "updated": "2017-08-07T12:48:19.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": 2013 }, "categories": [ "#no. 9 park", "*room temperature", "bitters (Angostura)", "falernum", "sherry", "tequila" ], "ingredients": [ "1 1/2 Milagro Silver Tequila", "1 oz La Gitana Manzanilla Sherry", "1/2 oz Velvet Falernum" ], "instructions": "Stir without ice and pour into a rocks glass rinsed with 3 flamed spritzes of Angostura Bitters. Note: this is a room temperature cocktail.", "body_text": "1 1/2 Milagro Silver Tequila\n1 oz La Gitana Manzanilla Sherry\n1/2 oz Velvet Falernum\nStir without ice and pour into a rocks glass rinsed with 3 flamed spritzes of Angostura Bitters. Note: this is a room temperature cocktail.\nAfter Tyler Wang at No. 9 Park made me the Triumph of Pompei during my birthday bar crawl, I said that I was in a hurry to leave since I had to meet up with Andrea for dinner. Tyler, however, declared that he was making me a Tequila Scaffa that he had been working on. With memories of how good Scott Holliday's\nTequila Scaffa\nwas, I decided to risk being late. In an update, the drink appeared on their menu around April or May of 2013 as the \"Sin Agua\" although I am not sure if it has undergone any changes.\nThe Scaffa had a glorious caramelized aroma from the flamed Angostura Bitters spritzes. The sip was a clean grape that later gained caramel notes from the sides of the glass, and the swallow was a combination of the tequila and the falernum's lime-clove flavors. It was definitely a drink worth risking being late, but fortunately, the subways were in my favor and I got to my destination on time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqOli69hLjvMn2EW9le6is24qB_9K9v8J2m67G6NodmAFla3cd7tW-4Afhaw_3k1gTg0g13ANui4mtqeJVOZDgzz2W-eNC2VCmLQSC-61avJ9FNjakoUUsYk_6kHbNinWK2payjZPiUE/s320/teqscaffa414.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqOli69hLjvMn2EW9le6is24qB_9K9v8J2m67G6NodmAFla3cd7tW-4Afhaw_3k1gTg0g13ANui4mtqeJVOZDgzz2W-eNC2VCmLQSC-61avJ9FNjakoUUsYk_6kHbNinWK2payjZPiUE/s800/teqscaffa414.jpg", "comment_count": 0 }, { "title": "smoky", "url": "https://cocktailvirgin.blogspot.com/2012/08/smoky.html", "published": "2012-08-14T18:37:00.002-04:00", "updated": "2017-08-07T12:47:35.771-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": "collins glass", "technique": "roll", "attribution": { "creator": "Ned Greene", "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "amaro", "grapefruit juice", "mezcal", "orgeat" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "3/4 oz Walnut Orgeat", "1 oz Grapefruit Juice", "1/2 oz Zucca" ], "instructions": "Roll with ice and pour into a Collins glass. Add a straw.", "body_text": "2 oz Del Maguey Mezcal Vida\n3/4 oz Walnut Orgeat\n1 oz Grapefruit Juice\n1/2 oz Zucca\nRoll with ice and pour into a Collins glass. Add a straw.\nAfter dinner at Helmand, Andrea and I wandered over to Hungry Mother for a drink. Even though I knew it was coming, I lamented how Hungry Mother got rid of their numbering system of drinks in favor of descriptors. To sooth that, I asked bartender Ned Greene for the Smoky.\nThe Smoky lived up to its name by greeting the senses with a smoke aroma that contained herbal notes from the Zucca and perhaps from the housemade orgeat as well. Next, the Zucca's wine note paired well with the bitter walnut on the sip, and the mezcal and Zucca's herbal flavors rounded out the swallow. My notes make no reference to the grapefruit, so it must have worked more in a supportive way to hold the drink together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3ecm-j6BVZue-LD5N8ge3A1EUYNmodTyz3cojKnH4TS-1VcA4fNHwA5w_rnttI1R-BpHTVy5Eb__TwIQvi_-5enF5WFYZDQVL97YOcouNUvW5P9L96rzyO8ggk57xz75rBfJ2p_rpcY/s320/hungrymothersmoky415.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3ecm-j6BVZue-LD5N8ge3A1EUYNmodTyz3cojKnH4TS-1VcA4fNHwA5w_rnttI1R-BpHTVy5Eb__TwIQvi_-5enF5WFYZDQVL97YOcouNUvW5P9L96rzyO8ggk57xz75rBfJ2p_rpcY/s800/hungrymothersmoky415.jpg", "comment_count": 0 }, { "title": "sky scraper", "url": "https://cocktailvirgin.blogspot.com/2012/08/sky-scraper.html", "published": "2012-08-15T16:26:00.001-04:00", "updated": "2017-08-07T12:46:47.598-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "bitters (Angostura)", "curacao", "gin", "grenadine", "lemon juice", "vermouth (dry)" ], "ingredients": [ "3/8 Booth's Dry Gin (1 1/8 oz Cascade Mountain)", "1/4 Noilly Prat Dry Vermouth (3/4 oz)", "1/8 Bols Curaçao (3/8 oz Pierre Ferrand)", "1/8 Lemon Juice (3/8 oz)", "1/8 Grenadine (3/8 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "3/8 Booth's Dry Gin (1 1/8 oz Cascade Mountain)\n1/4 Noilly Prat Dry Vermouth (3/4 oz)\n1/8 Bols Curaçao (3/8 oz Pierre Ferrand)\n1/8 Lemon Juice (3/8 oz)\n1/8 Grenadine (3/8 oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nTwo weeks ago, I decided to make the Sky Scraper, an original recipe from the\nCafé Royal Cocktail Book\n. By the time the book was published in 1937, the sky scraper was not a new phenomenon. Between the introduction of Elisha Otis' safety elevator in 1852 and the perfection of steel skeleton constructions in the 1880s that could outdo standard masonry, there were plenty of sky scrapers in the 1930s across the world. At the time of publication, the world's tallest sky scraper was the Empire State Building at 1,454 feet which held the record for 40 years. Perhaps tall buildings with glorious views are plenty of reason to raise a glass and toast the modern world.\nThe lemon twist I added to the recipe contributed greatly to the drink's aroma and prepared the mouth for the lemon and pomegranate notes on the sip. The curaçao's orange peel notes paired with the gin on the swallow that finished with the Angostura Bitters' spice. Indeed, the Sky Scraper started with a tart sip that ended with a sweeter swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Gg_PpOehbETlkEb8PAKMNZS4P1B3G5NeaAp0A052rHirScAhg6flXDUf6niXHp9fZAmFTjzAZ5E48ROuK7EBJTEFMI-5N7Ofroj-Uj1YPTisXFnluho4MFlVOEtbn0wTzADwux-Ws1o/s320/skyscraper416.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Gg_PpOehbETlkEb8PAKMNZS4P1B3G5NeaAp0A052rHirScAhg6flXDUf6niXHp9fZAmFTjzAZ5E48ROuK7EBJTEFMI-5N7Ofroj-Uj1YPTisXFnluho4MFlVOEtbn0wTzADwux-Ws1o/s800/skyscraper416.jpg", "comment_count": 1 }, { "title": "darkness til dawn", "url": "https://cocktailvirgin.blogspot.com/2012/08/darkness-til-dawn.html", "published": "2012-08-15T16:44:00.000-04:00", "updated": "2017-08-07T12:46:16.018-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Spin the Bottle", "year": null }, "categories": [ "#brickandmortar", "applejack", "cherry brandy", "fernet-branca", "lemon juice" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "3/4 oz Cherry Heering", "3/4 oz Fernet Branca", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 oz Laird's Bonded Apple Brandy\n3/4 oz Cherry Heering\n3/4 oz Fernet Branca\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass.\nTwo Thursdays ago, I stopped into Brick and Mortar when Evan Harrison was bartending. For a drink, I asked if he had any recipes from old Spin the Bottle events that he thought I might like. The one he made for me was another one of Misty Kalkofen's that she made for the night when Eastern Standard's Garrett Harker was on the turntables. Like the\nAttitude Dancing\nfrom that event which I had two weeks before, the Darkness til Dawn was also named after a Carly Simon tune.\nWith Cherry Heering, Fernet Branca, and lemon juice, the Darkness til Dawn reminded me of the\nPinto\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\n. The one major addition to the flavor profile was the apple brandy which contributed greatly to the drink's aroma along with the cherry and lemon notes; later, as the drink warmed up, the aroma became more apple and menthol driven. The rich lemon sip led into an apple swallow that finished with Fernet's menthol flavors that were modified by the citrus notes. Later, the apple on the swallow was joined by the Heering's cherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrFPk6VWzh9H54Iua-HN2Klb24ka0e6Ox5ChPBs7SlIXr_6WDegbgvi6gPTwkFSThMiihTwhGIlj0UuSFZdVU6sojkTo6mKdHhU5W1ZY4IYbO6RnyLTVBO9RqkKUBX-KA2Kezhkmd_hc/s320/darknesstildawn417.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrFPk6VWzh9H54Iua-HN2Klb24ka0e6Ox5ChPBs7SlIXr_6WDegbgvi6gPTwkFSThMiihTwhGIlj0UuSFZdVU6sojkTo6mKdHhU5W1ZY4IYbO6RnyLTVBO9RqkKUBX-KA2Kezhkmd_hc/s800/darknesstildawn417.jpg", "comment_count": 0 }, { "title": "kodiak island", "url": "https://cocktailvirgin.blogspot.com/2012/08/kodiak-island.html", "published": "2012-08-16T11:57:00.003-04:00", "updated": "2017-09-17T15:54:53.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Joe Cammarata and Alex Homans", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (orange)", "chartreuse (yellow)", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Yellow Chartreuse", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Angostura Orange Bitters", "4 leaf Mint" ], "instructions": "Shake with ice and double strain into a cocktail glass. Garnish with a short mint sprig.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Yellow Chartreuse\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Angostura Orange Bitters\n4 leaf Mint\nShake with ice and double strain into a cocktail glass. Garnish with a short mint sprig.\nAfter Brick and Mortar, I started towards home via Union Square, and there, I made a pit stop at Backbar. I was greeted by bartender Sam Treadway who mentioned some of the new drinks that they had come up with; he said that they had taken an interest in merging pairs of recipes after being inspired by Ted Kilpatrick's\nComanche Club\n. The one that sounded most appealing was a cross between an Alaska and a\nSouth Side\nthat Joe Cammarata and Alex Homans developed. They named the creation the Kodiak Island which is an island off the southern side of Alaska.\nThe Kodiak Island greeted me with a mint aroma that led into a lemon, honey, and vegetal sip. Next, the swallow began with a combination of mint and gin that ended with Yellow Chartreuse's savory notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCWdIK2eO3WxGoYnxAblEUCdvxipwMF1JeKB-nD0JI-Qpj9ifdaOEOWEDOQhk4Y9nTNPrDxn0j61L-81kr3TmmM_axEiwVlojVBHFnBcZTkFY6FvjKqKY4LxzLMHFl0putLfDLbdTFcNI/s320/kodiakisland418.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCWdIK2eO3WxGoYnxAblEUCdvxipwMF1JeKB-nD0JI-Qpj9ifdaOEOWEDOQhk4Y9nTNPrDxn0j61L-81kr3TmmM_axEiwVlojVBHFnBcZTkFY6FvjKqKY4LxzLMHFl0putLfDLbdTFcNI/s800/kodiakisland418.jpg", "comment_count": 3 }, { "title": "roald's traveler", "url": "https://cocktailvirgin.blogspot.com/2012/08/roalds-traveler.html", "published": "2012-08-16T12:11:00.000-04:00", "updated": "2017-08-07T12:45:04.155-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jared Sadoian", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (orange)", "creole shrub", "honey" ], "ingredients": [ "1 oz W.L. Weller Bourbon", "1 oz Peach Shrub (*)", "1/2 oz Clement Creole Shrubb", "1 barspoon Honey Syrup", "1 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with freshly grated nutmeg and a lime wheel, and add a straw.", "body_text": "1 oz W.L. Weller Bourbon\n1 oz Peach Shrub (*)\n1/2 oz Clement Creole Shrubb\n1 barspoon Honey Syrup\n1 dash Angostura Orange Bitters\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with freshly grated nutmeg and a lime wheel, and add a straw.\n(*) Check\nhere\nand\nhere\nfor how to make a shrub.\nTwo Sundays ago, I was planning on making it to Scott Marshall's last shift at the Hawthorne before he moves on to Savannah, Georgia. My adventure started in Central Square so I paid a quick visit to Craigie on Main. For a drink, I asked bartender Ann for the Roald's Traveler that was created by Jared Sadoian using a peach shrub that she had crafted. With the peach element, I assumed that the recipe was a homage to Roald Dahl's\nJames and the Giant Peach\n.\nThe garnishes added a slightly tropical feel with lime and nutmeg aromas. The rest of the drink felt more Southern as the sip offered up the peach, orange, and honey notes. Finally, the peach continued on into the swallow along with the Bourbon flavor and the savory aspect of the shrub's vinegar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxdonYYWXgENZP9eqCY3IxXapTMJAiS9rfzu37qRS9XcmQtvfoSDXBUnI5mD8rP-LSTvVxfX9sP9I7miv741ED6dNRq88sHDO3_XaM_5qdrGKNMwkG8oHgSVF6TGYPJFrBkOrXc50mZc/s320/roaldtrav419.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxdonYYWXgENZP9eqCY3IxXapTMJAiS9rfzu37qRS9XcmQtvfoSDXBUnI5mD8rP-LSTvVxfX9sP9I7miv741ED6dNRq88sHDO3_XaM_5qdrGKNMwkG8oHgSVF6TGYPJFrBkOrXc50mZc/s800/roaldtrav419.jpg", "comment_count": 0 }, { "title": "rusty shakleford", "url": "https://cocktailvirgin.blogspot.com/2012/08/rusty-shakleford.html", "published": "2012-08-17T15:54:00.003-04:00", "updated": "2017-08-07T12:43:17.973-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Scott Marshall", "source": "The Hawthorne", "year": null }, "categories": [ "#hawthorne", "chartreuse (green)", "creme de cacao", "rum (white)" ], "ingredients": [ "1 3/4 oz Ron Matusalem Platino Rum (*)", "1 1/4 oz Green Chartreuse", "1 oz White Crème de Cacao", "3/4 oz Cream of Coconut" ], "instructions": "Blend with ~5 oz ice for 10 seconds and pour into a 10 oz water goblet. Garnish with cocktail monkeys and add a straw.", "body_text": "1 3/4 oz Ron Matusalem Platino Rum (*)\n1 1/4 oz Green Chartreuse\n1 oz White Crème de Cacao\n3/4 oz Cream of Coconut\nBlend with ~5 oz ice for 10 seconds and pour into a 10 oz water goblet. Garnish with cocktail monkeys and add a straw.\n(*) My notes only say \"rum platino,\" so it could be Atlantico or another. But Matusalem is a good bet here in Boston.\nSo perhaps my pit stop into Craigie on Main on my way to the Hawthorne for Scott Marshall's last night was not a wise decision. By the time I got there, Scott was finished. Shirt off, tattoos flying finished -- in a way that I had not seen him since Bourbon Street the year he went down with the Drink crew for the Barroom Brawl at Tales of the Cocktail. I am guessing that his menu that had \"VEP Chartreuse\" as the only options on one side must have done him in with style. Therefore, I asked bartender Ryan Lotz if Scotty's drinks were still being served even if his shift had come to an end. Luckily, Nicole Lebedevitch had stepped in to keep the blenders and swizzle sticks going.\nThe drink I was interested in was one that the Dudekickers had tweeted about earlier in the evening called the Rusty Shakleford. While I was not so big into the Miami Vices and Frozen Daiquiri idea (although I did try and enjoy Scott's\nBraveheart\noff the blender at the Franklin's Drambuie event two weeks before), a blender drink with Green Chartreuse sounded exquisite. Moreover, the combination of rum, Chartreuse, and cacao was one that worked rather well in the\nPago Pago\n. Apparently, Rusty Shakleford was an alias that Scott Marshall started using after acquiring the name and idea from the\nKing of the Hill\nseries. Once blended, the drink lacked an aroma until it started melting a little and began yielding light chocolate notes. The sip was an interesting chocolate-mint flavor that reminded me slightly of Sam Treadway's Fortress of Solitude (Bols Genever, crème de cacao, crème de menthe with big ice shards). Finally, the drink ended with a more rounded herbal set of notes from the Chartreuse along with more chocolate from the crème de cacao on the swallow. Indeed, the cream of coconut in combination with the freezing temperatures really mellowed out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmpbhNE5DpECmTYNhHuYlVsbj_R3SKHQv-znipRWN6MC2qZ55lGd8ibbGn95cHRf9ei4KS5QaRxUp6QInzEKix6CNxUPXu9s0-lluemYnsvRruWdcB4pvkAkCes_yuhyphenhyphen0CwLpau1iATE/s320/rustyshack420.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmpbhNE5DpECmTYNhHuYlVsbj_R3SKHQv-znipRWN6MC2qZ55lGd8ibbGn95cHRf9ei4KS5QaRxUp6QInzEKix6CNxUPXu9s0-lluemYnsvRruWdcB4pvkAkCes_yuhyphenhyphen0CwLpau1iATE/s800/rustyshack420.jpg", "comment_count": 2 }, { "title": "what you talkin' 'bout willis?", "url": "https://cocktailvirgin.blogspot.com/2012/08/what-you-talkin-bout-willis.html", "published": "2012-08-17T21:23:00.000-04:00", "updated": "2017-08-07T12:42:45.124-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Josh Childs", "source": "Boston.com", "year": null }, "categories": [ "#silvertone", "aperol", "lillet", "whiskey" ], "ingredients": [ "1 1/2 oz Bully Boy White Whiskey", "3/4 oz Lillet Blanc", "3/4 oz Aperol" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Bully Boy White Whiskey\n3/4 oz Lillet Blanc\n3/4 oz Aperol\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nSo while Scott Marshall was in no shape for me to say my proper goodbyes on Sunday before he left for Savannah, Georgia, he invited people in advance to meet up at Silvertone the next day. When I got to Silvertone, I approached the bar and spoke to Josh Childs about the new drinks on his menu. The one that called out to me was one he wrote on\nBoston.com\nin his article about visiting the Bully Boy Distillery here in Boston. When I inquired about the name, he explained that the distillery was founded by a pair of brothers, Dave and Will Willis, and he wondered why there had not been a drink named \"What You Talkin' 'Bout Willis?\" after the famous line from the\nDiff'rent Strokes\ntelevision series. Therefore, he created this tribute to the brothers using their white whiskey. While I am not generally a big fan of white whiskey genre, I do have to say that I was impressed with their spirit's grain complexity from the wheat that they use and the smoothness from the distillation; apparently their aged spirits are coming along and should be on the market in the next year or two.\nOn the nose, the orange twist complemented the Aperol's aroma, and these two fruitier elements surrounded the whiskey's maltiness. On the tongue, the citrussy sip led into a bitter rhubarb swallow that had been dried out by the whiskey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Lc18_j54-82L2IG03CeabSmFYIQqiggdUEWg7qQrCgDkNM0DeKlI0O5y-F4da1FkBXW9B0zPkHDRfTB52giO9KPWaRdFKIkczUuU_2f5wkSO-VGiCzboYgbl5TOLw7TCGgyzLwhgPHE/s320/willis421.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Lc18_j54-82L2IG03CeabSmFYIQqiggdUEWg7qQrCgDkNM0DeKlI0O5y-F4da1FkBXW9B0zPkHDRfTB52giO9KPWaRdFKIkczUuU_2f5wkSO-VGiCzboYgbl5TOLw7TCGgyzLwhgPHE/s800/willis421.jpg", "comment_count": 2 }, { "title": ":: a boston cocktail book ::", "url": "https://cocktailvirgin.blogspot.com/2012/08/boston-cocktail-book.html", "published": "2012-08-18T11:06:00.003-04:00", "updated": "2017-08-07T12:41:50.109-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "The proof for the book just arrived yesterday so it should be on the market in a few weeks! It is a collection of over 500 drinks created here in Boston over the last 5 years or so with attribution to the bar and often bartender.  More about the book when it gets released in September!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhml7Gynr69fJbVQ6ShwkFlY7P9i5wxZWt9fAeatNnkt3BG17xA7n-Ys1ZuXQ2SG06GifiRJiJJ-tmlzH8imma1wu883HiuYXRdM0yRddeX25YXu2R_qKxdywivWxBBzXdIGOd9JWaJxaQ/s320/IMAG0211s.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhml7Gynr69fJbVQ6ShwkFlY7P9i5wxZWt9fAeatNnkt3BG17xA7n-Ys1ZuXQ2SG06GifiRJiJJ-tmlzH8imma1wu883HiuYXRdM0yRddeX25YXu2R_qKxdywivWxBBzXdIGOd9JWaJxaQ/s800/IMAG0211s.jpg", "comment_count": 3 }, { "title": "bath salts", "url": "https://cocktailvirgin.blogspot.com/2012/08/bath-salts.html", "published": "2012-08-20T15:15:00.001-04:00", "updated": "2017-08-07T12:40:40.697-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Emma Hollander", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "apricot liqueur", "bitters (other)", "ginger beer", "lemon juice", "lime juice", "pastis", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz House Three Rum Blend (*)", "1 oz Apricot Liqueur", "1/2 oz Simple Syrup", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1 dash Pernod", "3 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and pour into a pint glass. Top with Barritts Ginger Beer, garnish with an orange slice and a brandied cherry, and add a straw.", "body_text": "2 oz House Three Rum Blend (*)\n1 oz Apricot Liqueur\n1/2 oz Simple Syrup\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1 dash Pernod\n3 dash Bittermens Tiki Bitters\nShake with ice and pour into a pint glass. Top with Barritts Ginger Beer, garnish with an orange slice and a brandied cherry, and add a straw.\n(*) Rum blend contains 2 parts Old Monk, 1 part Neisson Rhum Agricole Blanc, 2 part Coconut Rum\nTwo Tuesdays ago, I sat at the bar at Trina's Starlite Lounge for dinner. For a first drink, I asked bartender Emma Hollander for the Bath Salts. Emma described how it was their Zombie riff that paid tribute to the Zombie-inducing street drug that has been in the news lately. With the apricot liqueur in the mix, it reminded me of the first Zombie I had at a Halloween party in college, and that ingredient appears in the 1941 recipe from W.C. Whitfield's\nHere's How\n. However, the pastis in the drink still kept part of it reminiscent of the classic\n1934 Zombie\n.\nThe Bath Salt's aroma was the brandied cherry garnish that was spiced by the Pernod's anise and other herbal notes. Next, the sip contained citrus flavors with light carbonation, and the swallow began with dark rum and apricot notes and finished with ginger and anise. As the ice melted, the apricot and ginger flavors began to play a larger role in the drink's balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqYpCD2Wn_jSLSAj1oT1fIXFCwJR_bNS3d3KnjIjdHSSq2ZekNrQRDAjGa4OiLlOp0x1oyEUAE5aHqCIFCFOt5lu0WAoa-I2ff2SbVilBUEn6Kq__EzEout3HIDWr0U4Ii0apdNj6858/s320/bathsalts423.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqYpCD2Wn_jSLSAj1oT1fIXFCwJR_bNS3d3KnjIjdHSSq2ZekNrQRDAjGa4OiLlOp0x1oyEUAE5aHqCIFCFOt5lu0WAoa-I2ff2SbVilBUEn6Kq__EzEout3HIDWr0U4Ii0apdNj6858/s800/bathsalts423.jpg", "comment_count": 0 }, { "title": "governor", "url": "https://cocktailvirgin.blogspot.com/2012/08/governor.html", "published": "2012-08-20T15:27:00.000-04:00", "updated": "2017-08-07T12:40:11.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "benedictine", "bitters (Angostura)", "brandy", "vermouth (dry)" ], "ingredients": [ "3/4 Brandy (2 oz Courvoisier VS Cognac)", "2 dash Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Benedictine (1/4 oz)", "1 dash Orange Blossom Water (8 drop)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Depending on the strength of your orange blossom water, adjust the dash size accordingly.", "body_text": "3/4 Brandy (2 oz Courvoisier VS Cognac)\n2 dash Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Benedictine (1/4 oz)\n1 dash Orange Blossom Water (8 drop)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Depending on the strength of your orange blossom water, adjust the dash size accordingly.\nTwo Wednesdays ago, I began flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\nand found the Governor. Once mixed, the drink offered a savory grape aroma. The dry vermouth's wine notes filled the sip along with a richness from the brandy and the liqueur. On the swallow, the Cognac flavor was spiced by the Benedictine and Angostura Bitters, and it ended with a lingering floral note from the orange blossom water. Andrea commented that with the Governor's dryness and bitter notes, it would probably be less of a crowd pleaser and more of an advance placement drink; perhaps switching to a bianco vermouth might make the Governor more universally appealing though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQNiofL05kBScsGtbeBSs8fpUl2ajMmCCbyqj2Mi_v9txrqD1Ieqiogm0P_irBCwlKdqS8NhjgtZ-bvFeErUZ4nV40CWzWy_fjTRobCi23bsKckDGlNAKTY5BpqjDca8dgM6F3qoGWlw/s320/governor424.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQNiofL05kBScsGtbeBSs8fpUl2ajMmCCbyqj2Mi_v9txrqD1Ieqiogm0P_irBCwlKdqS8NhjgtZ-bvFeErUZ4nV40CWzWy_fjTRobCi23bsKckDGlNAKTY5BpqjDca8dgM6F3qoGWlw/s800/governor424.jpg", "comment_count": 0 }, { "title": "ideal manhattan", "url": "https://cocktailvirgin.blogspot.com/2012/08/ideal-manhattan.html", "published": "2012-08-21T15:39:00.000-04:00", "updated": "2017-08-07T12:38:58.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joy Richard", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "bitters (Angostura)", "bitters (other)", "st. germain", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Maker's Mark Bourbon", "3/4 oz St. Germain", "1/2 oz Cinzano Sweet Vermouth", "2 dash Angostura Bitters", "1 dash Bitter Truth Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist (although it has been served with a cherry garnish as well).", "body_text": "1 1/2 oz Maker's Mark Bourbon\n3/4 oz St. Germain\n1/2 oz Cinzano Sweet Vermouth\n2 dash Angostura Bitters\n1 dash Bitter Truth Grapefruit Bitters\nStir with ice and strain into a cocktail glass. Garnish with a grapefruit twist (although it has been served with a cherry garnish as well).\nTwo Thursdays ago, Andrea was having a bad day so we headed over to Tasty Burger for some comfort food. Afterwards, we crossed the street to the Citizen Public House for drinks. For a starter, I asked bartender John Nugent for the Ideal Manhattan, a fruit and floral-tinged Manhattan crafted by bar manager Joy Richard.\nThe Ideal Manhattan offered up a fresh grapefruit oil aroma which led into a malt and grape sip that contained St. Germain's fruit note. Next, the swallow first showcased the Bourbon, St. Germain's floral, and the bitters' grapefruit flavors, and later, the Angostura's spice began to appear and linger on the finish. Overall, I was quite surprised and pleased that the Ideal Manhattan was not as sweet as I first expected it to be.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbXWgdhPrJC28GaSEYk1TmBMjyrjnTqT5vfCRkwUK4p2DUim-Bk16Dx9rNTN08Q0hRuc7SP166rxNs-LpAhD9EuLtjGr_phjMDU2A4YRX-7F7Arq_ePXamQt7Ti_NYfSbqMn5h2Z5HFU/s320/idealmanhattan426.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbXWgdhPrJC28GaSEYk1TmBMjyrjnTqT5vfCRkwUK4p2DUim-Bk16Dx9rNTN08Q0hRuc7SP166rxNs-LpAhD9EuLtjGr_phjMDU2A4YRX-7F7Arq_ePXamQt7Ti_NYfSbqMn5h2Z5HFU/s800/idealmanhattan426.jpg", "comment_count": 0 }, { "title": "1788 buck", "url": "https://cocktailvirgin.blogspot.com/2012/08/1788-buck.html", "published": "2012-08-21T15:50:00.001-04:00", "updated": "2017-08-07T12:38:24.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Chad Arnholt", "source": "Citizen", "year": null }, "categories": [ "#citizen boston", "ginger beer", "lime juice", "rum", "simple syrup (other)" ], "ingredients": [ "1 3/4 oz Smith & Cross Rum", "3/4 oz Five Spice Syrup (" ], "instructions": "Shake with ice and strain into an ice filled Collins glass. Top with 2-3 oz ginger beer. Garnish with a lime wedge and add a straw.", "body_text": "1 3/4 oz Smith & Cross Rum\n3/4 oz Five Spice Syrup (\nrecipe\n)\n3/4 oz Lime Juice\nShake with ice and strain into an ice filled Collins glass. Top with 2-3 oz ginger beer. Garnish with a lime wedge and add a straw.\nThe drink that bartender John Nugent made for Andrea was the 1788 Buck. The recipe was crafted by Citizen's Chad Arnholt who named the drink after the year the Smith & Cross distillery's lineage can be traced back to in Jamaica. The Buck began with a fresh lime aroma that was balanced by the rum's funk. Next, the lime, ginger notes, and carbonation offered up a crisp sip; the swallow got rather interesting with the Smith & Cross funky rum flavors mixing with more ginger and the five spice notes especially the star anise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQa5gDG9dTbKlSgNjM0UUrlveEMjCnWsTYl4O6q2ITVFjUis97RxDQaeNnd0_pfApCFrvUMHdZW8hr-SJgTStUqko7iEISf5b9tWtRWJbqBXmmy8md6WQqXbkvmV116FeTmQtuvz481jM/s320/the1788buck425.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQa5gDG9dTbKlSgNjM0UUrlveEMjCnWsTYl4O6q2ITVFjUis97RxDQaeNnd0_pfApCFrvUMHdZW8hr-SJgTStUqko7iEISf5b9tWtRWJbqBXmmy8md6WQqXbkvmV116FeTmQtuvz481jM/s800/the1788buck425.jpg", "comment_count": 0 }, { "title": "palaver", "url": "https://cocktailvirgin.blogspot.com/2012/08/palaver.html", "published": "2012-08-22T17:01:00.000-04:00", "updated": "2017-08-07T12:37:41.828-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Nick Korn", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "amaro", "bitters (orange)", "fernet-branca", "gin", "punt e mes", "sherry", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Fernet Branca", "1/2 oz Punt e Mes", "1/2 oz Demerara Syrup", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist. Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Fernet Branca\n1/2 oz Punt e Mes\n1/2 oz Demerara Syrup\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nFor our next round at the Citizen Public House, bartender Nick Korn wanted to showcase some of his new recipes. The drink he made for me was the Palaver; a palaver is idle talk, misleading speech, or a long discussion between people of different levels of sophistication. Nick described how the drink starts with Fernet, but in the end the drinker is not left with it.\nThe orange oil dominated the cocktail's aroma at first before the Fernet Branca herbal notes began to peep through. Next, a caramel and grape flavor was tinged with orange notes on the sip. And the swallow began with Punt e Mes' bitter elements and finished with Fernet's menthol and the gin's juniper notes.\nElena\n• 1 oz Carpano Antica Sweet Vermouth\n• 1 oz Amaro Montenegro\n• 1 oz Lustau Dry Amontillado Sherry\nStir with ice and strain into a rocks glass.\nAnother of the drinks Nick made us was the Elena which was his aperitif creation. Its sip was full of the sweet vermouth and sherry's grape, and the swallow presented a pleasant nutty and herbal combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLPqWmOqNlOYGU609fEqT4xkWYd-_H88ppjDieQ2PgczdwN6st12YHFxpDYykYM9g0vsp9AlVoaO0RfWcZBXb0lDyvNk9kqp1bvUnUO6HX1ICtNrpH-5WE6rEnysTWcVmRPRjZ1wp0to/s320/palaver428.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLPqWmOqNlOYGU609fEqT4xkWYd-_H88ppjDieQ2PgczdwN6st12YHFxpDYykYM9g0vsp9AlVoaO0RfWcZBXb0lDyvNk9kqp1bvUnUO6HX1ICtNrpH-5WE6rEnysTWcVmRPRjZ1wp0to/s800/palaver428.jpg", "comment_count": 0 }, { "title": "prieure de sion", "url": "https://cocktailvirgin.blogspot.com/2012/08/prieure-de-sion.html", "published": "2012-08-22T19:06:00.000-04:00", "updated": "2017-08-07T12:37:02.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Isak Cornelis von Werther", "source": "Nobis Hotel's Gold Bar", "year": 2012 }, "categories": [ "bitters (Peychaud's)", "brandy", "st. germain", "suze" ], "ingredients": [ "40 mL Armagnac (2 oz Larressingle VSOP)", "15 mL St. Germain (3/4 oz)", "5 mL Suze (1/4 oz Salers)", "8 dash Peychaud's Bitters (12 dash)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist. Note that the drink was scaled up from 2 oz (using the original metric measurements) to 3 oz.", "body_text": "40 mL Armagnac (2 oz Larressingle VSOP)\n15 mL St. Germain (3/4 oz)\n5 mL Suze (1/4 oz Salers)\n8 dash Peychaud's Bitters (12 dash)\nStir with ice and strain into a coupe glass. Garnish with a lemon twist. Note that the drink was scaled up from 2 oz (using the original metric measurements) to 3 oz.\nTwo Saturdays ago for the cocktail hour, I decided upon the Prieuré de Sion from Gary Regan's\n101 Best New Cocktails of 2012\n. The recipe was crafted by Isak Cornelis von Werther of the Nobis Hotel's Gold Bar in Stockholm, Sweden. Isak was inspired by the\nDaVinci Code\n, and the drink name translates to \"priority of Zion.\"\nThe lemon twist brightened up the Peychaud's Bitters aroma hovering over the Prieuré de Sion. The sip was rather fruity from the Armagnac pairing with the St. Germain. The Armagnac continued into the swallow where it was followed by the St. Germain's floral and Saler's gentian notes. Finally, the Peychaud's dominated the finish; surprisingly, the drink was not as bitter as I first feared from the strong hand with the Peychaud's combining with the gentian liqueur. Indeed, the bitters and St. Germain did battle in the glass and the score ended up tied with a decent balance in the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BvPBwaN62fV7wDqSONcS0v3AoJZrXwAVFSPWv-Pmnh7Ta71SSRnGDXGlRj_Vx4dLIkIn5WhMtYABAyuAStAP-fDa-jKZo4Euevo6WsZVjpJyg_hO53xSY7DirsBLYQaJWWrQ9Vdwi5o/s320/prieurdesion430.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BvPBwaN62fV7wDqSONcS0v3AoJZrXwAVFSPWv-Pmnh7Ta71SSRnGDXGlRj_Vx4dLIkIn5WhMtYABAyuAStAP-fDa-jKZo4Euevo6WsZVjpJyg_hO53xSY7DirsBLYQaJWWrQ9Vdwi5o/s800/prieurdesion430.jpg", "comment_count": 0 }, { "title": "avalon", "url": "https://cocktailvirgin.blogspot.com/2012/08/avalon.html", "published": "2012-08-23T18:01:00.000-04:00", "updated": "2017-08-07T12:36:31.164-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Carrie Cole", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "champagne", "chartreuse (yellow)", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Old Port Rum", "1/2 oz Yellow Chartreuse", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/4 oz Cinnamon Syrup", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a flute glass. Top with 2-3 oz of dry sparkling wine.", "body_text": "1/2 oz Old Port Rum\n1/2 oz Yellow Chartreuse\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/4 oz Cinnamon Syrup\n1 dash Peychaud's Bitters\nShake with ice and strain into a flute glass. Top with 2-3 oz of dry sparkling wine.\nTwo Sundays ago, I ventured down to Eastern Standard for dinner. For a first drink, I asked bartender John Drew for the Avalon which was a sparkler subtitled, \"Arthurian Legend, Ferry Classic.\" I later spoke to bartender Naomi Levi and asked her about the drink. I inquired if it were a Carrie Cole recipe for the style mimicked a few of her other drinks including the\nNouvelle Fleur\nexcept that it was lacking the requisite\npinch of salt\n. Naomi nodded that it was indeed Carrie's, but the give away for her was the lime and grapefruit which is one of Carrie's signature pairings.\nThe Avalon began with a grapefruit and cinnamon aroma that led into a sparkling wine sip that presented the crisp grapefruit and lime notes. The swallow then showcased the dark rum and savory Yellow Chartreuse flavors with a growing cinnamon note on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuELQZDIbcpTGxCODm1s0cGE5YTWL9_bUBhgNqK5whieQ1cmMFexDqsxWs3VgmyLBnPnW5IduLrkksN0R3Fzo4w5DHKEQh2lD5k_QpxnIt4uKmBEL_NlE5gWVe9u_UttQa3pUhndM1uq0/s320/avalon431.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuELQZDIbcpTGxCODm1s0cGE5YTWL9_bUBhgNqK5whieQ1cmMFexDqsxWs3VgmyLBnPnW5IduLrkksN0R3Fzo4w5DHKEQh2lD5k_QpxnIt4uKmBEL_NlE5gWVe9u_UttQa3pUhndM1uq0/s800/avalon431.jpg", "comment_count": 3 }, { "title": "proclaimer", "url": "https://cocktailvirgin.blogspot.com/2012/08/proclaimer.html", "published": "2012-08-23T18:29:00.001-04:00", "updated": "2017-08-07T12:36:02.574-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "drambuie", "honey", "lemon juice", "mezcal" ], "ingredients": [ "3/4 oz Del Maguey Vida Mezcal", "3/4 oz Drambuie 15 Year", "3/4 oz Honey Syrup", "3/4 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Twist a lemon peel over the top.", "body_text": "3/4 oz Del Maguey Vida Mezcal\n3/4 oz Drambuie 15 Year\n3/4 oz Honey Syrup\n3/4 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Twist a lemon peel over the top.\nFor my next drink at Eastern Standard, I asked Naomi Levy for the Proclaimer. Naomi mentioned that the recipe was crafted by Bobby McCoy and is one of the few mezcal-Drambuie drinks that she knows of. I replied that there were plenty of tequila-Drambuie drinks especially with Misty Kalkofen enjoying the pairing, but the only mezcal-Drambuie one I could think of was the\nCrush on a Bartender\n. Regardless, she declared that it seems like a natural combination and should be used more frequently.\nThe syrup and liqueur's honey aroma mingled with the smokiness of the mezcal and Drambuie 15 on the nose. The honey continued on into the sip where it was balanced by the crisp lime and complemented by the Drambuie's malt. The swallow was all about the smokey spirits though with the Scotch and mezcal notes stealing the show. Overall, the Proclaimer reminded me of a smokey Bee's Knees.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyPIAot6jEk-K_e0HAtoJXAS9J-Nkk2IOr6QgX0BzUHSh8GhNoc9jBuhwjyQVI3_iJ-danpZ9n48rokfCMJWphac43viXPKdfR_Nhlu1hv4rCtCPsSPbVMORwJqZcIn-RbYttbRDSoGU/s320/proclaimer432.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyPIAot6jEk-K_e0HAtoJXAS9J-Nkk2IOr6QgX0BzUHSh8GhNoc9jBuhwjyQVI3_iJ-danpZ9n48rokfCMJWphac43viXPKdfR_Nhlu1hv4rCtCPsSPbVMORwJqZcIn-RbYttbRDSoGU/s800/proclaimer432.jpg", "comment_count": 4 }, { "title": "the last mechanical art", "url": "https://cocktailvirgin.blogspot.com/2012/08/the-last-mechanical-art.html", "published": "2012-08-24T16:00:00.001-04:00", "updated": "2017-08-07T12:18:53.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Maksym Pazuniak", "source": "Beta Cocktails", "year": null }, "categories": [ "campari", "cynar", "mezcal", "punt e mes" ], "ingredients": [ "3/4 oz Chichicapa Mezcal (Sombra)", "3/4 oz Cynar", "3/4 oz Punt e Mes", "3/4 oz Campari" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "3/4 oz Chichicapa Mezcal (Sombra)\n3/4 oz Cynar\n3/4 oz Punt e Mes\n3/4 oz Campari\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nTwo Mondays ago, we decided to venture into\nBeta Cocktails\nto find our evening's libation. There, I spotted an interesting quad from Maksym Pazuniak called the Last Mechanical Art. The drink started with an orange oil aroma that brightened up the mezcal's smokiness. While the sip was a gentle grape and caramel, the swallow began with Punt e Mes and Cynar's bitterness and ended with Campari and mezcal flavors. After a few sips, the Campari notes begin to linger on the finish; indeed, the Campari seemed to be better balanced in Maks' next iteration of this theme, Dancing in the Dark, which I will write about next week.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixv7nTh7odEWFc4CS_bEqiN-e-Ay-q9oeFpyxXZictUL2fUPaxCalzy21HXksIw9CofOOWnuFacb3hAXul4VB-YAlNUpINbcwtjk2gQ61s9v11ODRY3ekY5GZsmRYI9T6p44FRsklQxbA/s320/lastmechanical433.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixv7nTh7odEWFc4CS_bEqiN-e-Ay-q9oeFpyxXZictUL2fUPaxCalzy21HXksIw9CofOOWnuFacb3hAXul4VB-YAlNUpINbcwtjk2gQ61s9v11ODRY3ekY5GZsmRYI9T6p44FRsklQxbA/s800/lastmechanical433.jpg", "comment_count": 4 }, { "title": "the day 3ish", "url": "https://cocktailvirgin.blogspot.com/2012/08/the-day-3ish.html", "published": "2012-08-24T16:12:00.002-04:00", "updated": "2017-08-07T12:18:19.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Rialto", "year": null }, "categories": [ "#clio", "campari", "cognac", "lemon juice", "vermouth (dry)" ], "ingredients": [ "2 oz Frapin VS Cognac", "1/2 oz Gran Classico", "1/2 oz Dolin Dry Vermouth", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Frapin VS Cognac\n1/2 oz Gran Classico\n1/2 oz Dolin Dry Vermouth\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTuesday last week, I paid a visit to bartender Todd Maul at Clio. One of the drinks I picked off the menu was entitled Day 3ish, and with a name like that, I needed to inquire about its origins. When Todd was working at Rialto, he was in the midst of a 14 day rally during restaurant week; one night, a patron asked how he was feeling, and he simply replied \"day 3ish.\"\nThe Day 3ish's aroma offered the Cognac with hints of the Gran Classico; later, the bouquet came off a bit floral. Next, the sip showcased the lemon juice and the fruit note from the brandy, and the brandy continued on into the swallow where it was followed by a softened Gran Classico flavor with a tart lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG8y6srN1lo3EKXqhzm3uYeY_OVpYJW3BDA-JUENQu1jCRh4Gk4DuyqS2U-1gABKwDLsk1YwZ6ZZpTEHQqb0oevRmv3IQku18i_3m98M_toZ2laBtiWGoBRBTLN-J0dzNJ19nFigHo4Y/s320/day3ish435.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG8y6srN1lo3EKXqhzm3uYeY_OVpYJW3BDA-JUENQu1jCRh4Gk4DuyqS2U-1gABKwDLsk1YwZ6ZZpTEHQqb0oevRmv3IQku18i_3m98M_toZ2laBtiWGoBRBTLN-J0dzNJ19nFigHo4Y/s800/day3ish435.jpg", "comment_count": 0 }, { "title": "girlfriend's dilemma", "url": "https://cocktailvirgin.blogspot.com/2012/08/girlfriends-dilemma.html", "published": "2012-08-27T17:04:00.000-04:00", "updated": "2017-08-07T12:17:33.972-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Evan Harrison", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "cognac", "cynar", "lemon juice", "lillet" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1 oz Cocchi Americano", "1/2 oz Cynar", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1 oz Cocchi Americano\n1/2 oz Cynar\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass.\nAfter Clio, I walked over the bridge up Mass Ave to Brick and Mortar for a nightcap. At the stick was bartender Kenny Belanger, and I asked him if he had any off-menu items to showcase. The drink he made for me was from Evan Harrison called the Girlfriend's Dilemma. It was not Evan's girlfriend in question, and that would have been a little awkward considering that she was sitting to my left. Two seats down was Evan himself who explained that the girlfriend of one of the bar's investors was unsure of what she wanted other than something vermouthy and low in alcohol. The Girlfriend's Dilemma was the result.\nThe cocktail's nose offered the Cognac as well as the Cynar notes. The citrussy sip presented the lemon juice and Cocchi flavors, and the swallow began with the Cognac that was broadened by the Cynar's herbal notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbL18oBSuKNg9a5f9uhsNskZGCIslkybZlNc-_r_do_-uMzxcJ1-gRIblmfsYKcYtuLnXJMZg7aW7p-3y8Rf1MELAmzr7pZhJFOtm9K6v8L4fwjLqtsgFt7rE1Te01tC32-vzlQrrGx8/s320/girlfriendsdilem436.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbL18oBSuKNg9a5f9uhsNskZGCIslkybZlNc-_r_do_-uMzxcJ1-gRIblmfsYKcYtuLnXJMZg7aW7p-3y8Rf1MELAmzr7pZhJFOtm9K6v8L4fwjLqtsgFt7rE1Te01tC32-vzlQrrGx8/s800/girlfriendsdilem436.jpg", "comment_count": 0 }, { "title": "rome with a view", "url": "https://cocktailvirgin.blogspot.com/2012/08/rome-with-view.html", "published": "2012-08-27T17:15:00.001-04:00", "updated": "2017-08-07T12:16:52.092-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Michael McIlroy", "source": "Milk & Honey", "year": null }, "categories": [ "campari", "lime juice", "simple syrup", "soda", "vermouth (dry)" ], "ingredients": [ "1 oz Campari", "1 oz Dry Vermouth (Noilly Prat)", "1 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Highball glass with fresh ice. Top with soda water (2-3 oz) and garnish with an orange slice. I added a straw.", "body_text": "1 oz Campari\n1 oz Dry Vermouth (Noilly Prat)\n1 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a Highball glass with fresh ice. Top with soda water (2-3 oz) and garnish with an orange slice. I added a straw.\nTwo Wednesdays ago, Andrea was in the mood for something light and refreshing. The drink that came to mind was the Rome with a View from Michael McIlroy from Manhattan's Milk & Honey. The recipe was in my thoughts for Tyler Wang left a comment on the post about the\nTriumph of Pompei\ndrink that he served me a few weeks back that McIlroy's drink was his inspiration. Overall, the drink looked like a delightful Americano crossed with a Sour that would fit the mood quite well.\nThe orange slice's aroma contributed greatly to the Rome with a View's bouquet. The sip was crisp with citrus, white wine, and carbonation notes, and the swallow proffered the Campari that came across with a grapefruit flavor. Perhaps Tyler also experienced that grapefruit note and was thus inspired to switch the citrus to grapefruit in his riff.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0SfGkngUBD8I26t2AgSKaeappf7amdoo6OCNAh_ifUuIU-pQX2mI32bKGt64UTCBHYHEBCuieH-BFN0ERvQcvDYYku5yn7eOx6d_THXk5lvW2Tfq3nknkimGh3Zkg5_I2UIIXLS_WOI/s320/romewithaview437.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0SfGkngUBD8I26t2AgSKaeappf7amdoo6OCNAh_ifUuIU-pQX2mI32bKGt64UTCBHYHEBCuieH-BFN0ERvQcvDYYku5yn7eOx6d_THXk5lvW2Tfq3nknkimGh3Zkg5_I2UIIXLS_WOI/s800/romewithaview437.jpg", "comment_count": 0 }, { "title": "barefoot in the dark", "url": "https://cocktailvirgin.blogspot.com/2012/08/barefoot-in-dark.html", "published": "2012-08-28T20:27:00.000-04:00", "updated": "2017-08-07T12:16:15.687-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Maksym Pazuniak", "source": "Something Like This", "year": null }, "categories": [ "campari", "cynar", "scotch", "swedish punsch" ], "ingredients": [ "1 oz Famous Grouse Scotch", "1/2 oz Laphroaig Scotch", "3/4+ oz Campari", "3/4+ oz Swedish Punsch (Kronan)", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Famous Grouse Scotch\n1/2 oz Laphroaig Scotch\n3/4+ oz Campari\n3/4+ oz Swedish Punsch (Kronan)\n1/2 oz Cynar\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Thursdays ago, we began the cocktail hour with a drink I spotted on Maksym Pazuniak's twitter feed for his weekly Something Like This event. The Barefoot in the Dark description reminded me a lot of his\nLast Mechanical Art\nfrom\nBeta Cocktails\nwith a change of smokey spirits. What really drew me in was his use of Swedish Punsch which I thought would help smooth over the concept more than the original's Punt e Mes. Therefore, I wrote Maks and requested the recipe. Maks explained that it was indeed a riff on the Last Mechanical Art as well as on the Boulevardier.\nThe orange twist contributed to the drink's aroma of the Scotches' smoke along with a hint of Campari. Next, the sip was a bright almost citrus flavor that mingled with the whisky's malt notes. Finally, the swallow began with a smoothed out Scotch and herbal Cynar and ended with Campari's sharper notes. Overall, the Barefoot in the Park felt more balanced as the Swedish Punsch contributed more sweetness instead of Punt e Mes' extra dose of bitterness to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ajaoRN0jAbQZ63C9S_QtKXciZEvDlt4fj0D5p8_W1hRo4sXwFKxWGhQsp67v6LyPX8X6tLVpwqikL7tyuqNFhyXvWUExvqYzCMFHvvT16nWMxhmDcHC2_B-dcxQUC5ttUrmJ8bsxOK0/s320/barefootinthedark438.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ajaoRN0jAbQZ63C9S_QtKXciZEvDlt4fj0D5p8_W1hRo4sXwFKxWGhQsp67v6LyPX8X6tLVpwqikL7tyuqNFhyXvWUExvqYzCMFHvvT16nWMxhmDcHC2_B-dcxQUC5ttUrmJ8bsxOK0/s800/barefootinthedark438.jpg", "comment_count": 0 }, { "title": "superior", "url": "https://cocktailvirgin.blogspot.com/2012/08/superior.html", "published": "2012-08-28T20:41:00.000-04:00", "updated": "2017-08-07T12:15:43.334-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "William Boothby", "source": "The World's Drinks and How To Mix Them", "year": 1934 }, "categories": [ "*spiritsreview", "apricot liqueur", "lemon juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1/2 Rum (1 1/2 oz Old Ipswich Tavern Style)", "1/6 Apricot Liqueur (1/2 oz Rothman & Winter)", "1/6 Sweet Vermouth (1/2 oz Cocchi)", "1/6 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Rum (1 1/2 oz Old Ipswich Tavern Style)\n1/6 Apricot Liqueur (1/2 oz Rothman & Winter)\n1/6 Sweet Vermouth (1/2 oz Cocchi)\n1/6 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Barefoot in the Dark, I decided to make the Superior from William Boothby's 1934\nThe World's Drinks and How To Mix Them\n. The drink reminded me of a less citrussy and more grape\nPeriodista\nso I was definitely intrigued. For a rum, I reached for my new purchase of a local rum made up on the North Shore of Massachusetts, namely Turkey Shore Distilleries' Old Ipswich Tavern Style Rum (they also make a white rum as well). The rum had garnered a lot of praise from reviewers as well as local picky spirits mavens like Deep Ellum's Max Toste, so I gave the rum a chance without having tasted it. Here are my tasting notes:\nOld Ipswich Tavern Style Rum\n• Aroma: caramel, toffee, butterscotch\n• Sip: sweet and rich\n• Swallow: some heat, butterscotch, and spice notes that included something almost clove-like\nOnce mixed, the Superior presented the rum's butterscotch aroma along with the apricot and a hint of citrus. The rum's caramel came through on the sip where it played well with the lemon and the vermouth's grape. Finally, the rum showcased its toffee flavors beside the liqueur's apricot. Overall, I really like this rum, but it was a bit too rich and overwhelming for this recipe; I can definitely see why Max uses this rum in an Old Fashioned along with dashes of Pierre Ferrand Curaçao and bitters at Deep Ellum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0cIRxlJUDd1QtZZOEuVWtRgylCnxrR53_AgfKrPo-fb-NR83YRkeaCiXdtwNdL_79q371TLkI4xrnjhoUxBzwj2btFkKUyIljlxLKBz3nsqHCyY-nDIaXp_Ahk7Ilahzufkshygm18U/s320/superior439.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0cIRxlJUDd1QtZZOEuVWtRgylCnxrR53_AgfKrPo-fb-NR83YRkeaCiXdtwNdL_79q371TLkI4xrnjhoUxBzwj2btFkKUyIljlxLKBz3nsqHCyY-nDIaXp_Ahk7Ilahzufkshygm18U/s800/superior439.jpg", "comment_count": 5 }, { "title": "white rose cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/08/white-rose-cocktail.html", "published": "2012-08-29T18:52:00.000-04:00", "updated": "2017-08-07T12:14:45.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1917 }, "categories": [ "egg white", "gin", "lime juice", "maraschino", "orange juice" ], "ingredients": [ "1 jigger El Bart Gin (1 1/2 oz Farmer's)" ], "instructions": "Shake once without ice and once with ice. Strain into a wine glass (I used a cocktail glass).", "body_text": "1 jigger El Bart Gin (1 1/2 oz Farmer's)\nJuice 1/4 Orange (1/2 oz)\nJuice 1 Lime (1/2 oz)\n1/2 jigger Maraschino (1/2 oz Marasca)\n1 Egg White\nShake once without ice and once with ice. Strain into a wine glass (I used a cocktail glass).\nTwo Fridays ago, I was flipping through Hugo Ensslin's 1917\nRecipes for Mixed Drinks\nand spotted the White Rose. I was curious for the orange, lime, and egg white combination worked rather well in the\nMilord Gower\n, and balancing the tart gin base with Maraschino worked well in Ensslin's\nAviation\n. I modified the recipe to be a little less Maraschino driven and also used Marasca which is lighter than Luxardo's liqueur.\nThe White Rose's bouquet displayed an orange aroma and surprisingly a rose-like one; I attributed the latter to be from the Maraschino liqueur combining with the other ingredients. While the sip was a creamy orange-lime flavor, the swallow offered gin and Maraschino notes. Finally, the drink ended with a floral finish perhaps from the elderflower in the Farmer's Gin's botanicals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_EaH5oSYDSqckhktTX5kJcOB-utdN6g1Vedp9X4CSOVw-n8S1or5XYrYrSG8Dp8xLtLiJBOW1CdPGd0HPxu72iTko_XXIqk55aeAXcZgttIE9YpHYd3GCAuasHhUsf92f0qppzz-3k4/s320/whiterose441.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_EaH5oSYDSqckhktTX5kJcOB-utdN6g1Vedp9X4CSOVw-n8S1or5XYrYrSG8Dp8xLtLiJBOW1CdPGd0HPxu72iTko_XXIqk55aeAXcZgttIE9YpHYd3GCAuasHhUsf92f0qppzz-3k4/s800/whiterose441.jpg", "comment_count": 0 }, { "title": "poker face", "url": "https://cocktailvirgin.blogspot.com/2012/08/poker-face.html", "published": "2012-08-29T19:07:00.000-04:00", "updated": "2017-08-07T12:14:12.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "chartreuse (green)", "lemon juice", "sherry" ], "ingredients": [ "1/2 jigger Sherry (1 1/2 oz Lustau East India Solera)", "1/4 Brandy (3/4 oz La Forêt)", "2 dash Lemon Juice (1/2 oz)", "1 dash Green Chartreuse (1/4 oz)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Sherry (1 1/2 oz Lustau East India Solera)\n1/4 Brandy (3/4 oz La Forêt)\n2 dash Lemon Juice (1/2 oz)\n1 dash Green Chartreuse (1/4 oz)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nFor an aperitif two Saturdays ago, I searched in the wine section of\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the curiously named Poker Face (I am already expecting a Lady Gaga reference in the comments). For a sherry, I opted for Lustau's East India Solera Sherry for I felt that it split the difference between our dry ones like the Lustau Oloroso and Amontillado and our sweet Pedro Ximénez and that it would work best here.\nThe Poker Face showcased the sherry's grape along with the Green Chartreuse's herbal aromas. The grape continued on into the sip where it paired with the lemon. Finally, the sherry's nutty notes began the swallow that ended with brandy flavors and Chartreuse and Angostura's herbal complexity. Overall, the balance ended up a touch on the tart side which did assist its aperitif purpose.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKzk3DZ_qJkvGqC3u-5L-hTrZmdL6NRrLPnB6SNGyQ-0QtLRWVCNA5von5-s-mM0mUM9QEpsDMFlOcwGXgKQYb7ns_DflDnOkYt4p-XV1xhaevvkB52i80ycmh8YrQv2l0VIrUPac42Q/s320/pokerface443.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKzk3DZ_qJkvGqC3u-5L-hTrZmdL6NRrLPnB6SNGyQ-0QtLRWVCNA5von5-s-mM0mUM9QEpsDMFlOcwGXgKQYb7ns_DflDnOkYt4p-XV1xhaevvkB52i80ycmh8YrQv2l0VIrUPac42Q/s800/pokerface443.jpg", "comment_count": 2 }, { "title": "juan's flying burrito", "url": "https://cocktailvirgin.blogspot.com/2012/08/juans-flying-burrito.html", "published": "2012-08-30T16:11:00.000-04:00", "updated": "2017-08-07T12:13:39.791-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (Peychaud's)", "champagne", "cointreau", "lime juice", "mezcal" ], "ingredients": [ "1 1/4 oz La Puritita Verda Mezcal Joven", "1/2 oz Lime Juice", "1/2 oz Combier Triple Sec" ], "instructions": "Shake with ice and strain into a flute glass. Top with ~2 1/2 oz Crémant de Bourgogne Brut and float 3 dash Peychaud's Bitters.", "body_text": "1 1/4 oz La Puritita Verda Mezcal Joven\n1/2 oz Lime Juice\n1/2 oz Combier Triple Sec\nShake with ice and strain into a flute glass. Top with ~2 1/2 oz Crémant de Bourgogne Brut and float 3 dash Peychaud's Bitters.\nTwo Sundays ago, I paid a visit to bartender Ted Kilpatrick at No. 9 Park. Before we even got down to talking about drinks, he let me taste a few of the new spirits at the bar. One of the ones he was most excited about was a mezcal from La Puritita that was made from espadin agave from San Juan del Rio. Apparently, the price point will be in the Del Maguey Mezcal Vida range. Overall, it had a soft smoke aroma and the spirit had a duality of a smooth glycerol-like nature balanced by an agave and smoke roughness. After tasting it, I definitely wanted to try something with it. The drink Ted suggested was a sparkler which I believe was created by Tyler Wang, but it lacked a name; Ted told me that he was tormenting Tyler by calling it Juan's Flying Burrito after the small chain of Mexican restaurants in New Orleans. A week or so later, I learned that the name stuck.\nThe Juan's Flying Burrito greeted the senses with a yeasty carbonated wine aroma that was coupled with the Peychaud's anise; as the float of Peychaud's Bitters was drained away, the mezcal began to take a bigger role on the nose. The sip offered a dry, carbonated citrus-wine flavor that led into the wine's funk on the swallow. The swallow ended with the smoke and Peychaud's at first and later with the smokey agave and lime once the bitters float was sipped away. Indeed, Ted's description of the drink being \"a fun aperitif that will leave the palate ready for anything\" was pretty accurate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSJj3ViD39-iWZQejNUzVXT4Os9JvKNWLtFyLDpGUSlpCwOHSftzaXeunfKQXGYkMIJFbrwTE5Q3Lzcta-qStEbcJRY6qvKlddBtHvGVLfIF2J3pCcLQxa6jGvIF3AlvP63RIYuVmNyg/s320/juansflying444.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSJj3ViD39-iWZQejNUzVXT4Os9JvKNWLtFyLDpGUSlpCwOHSftzaXeunfKQXGYkMIJFbrwTE5Q3Lzcta-qStEbcJRY6qvKlddBtHvGVLfIF2J3pCcLQxa6jGvIF3AlvP63RIYuVmNyg/s800/juansflying444.jpg", "comment_count": 0 }, { "title": "[the son of chico dusty]", "url": "https://cocktailvirgin.blogspot.com/2012/08/the-son-of-chico-dusty.html", "published": "2012-08-30T17:22:00.001-04:00", "updated": "2017-08-07T12:13:03.427-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Ted", "source": "Appleton Remixology competition", "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "grenadine", "lime juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "3/4 oz Lime Juice", "3/4 oz Grenadine", "3/4 oz Angostura Bitters", "2 dash Chalula Hot Sauce" ], "instructions": "Build in a water goblet, fill with crushed ice, and swizzle to mix. Garnish with a wide lime twist and add a straw.", "body_text": "2 oz Old Overholt Rye\n3/4 oz Lime Juice\n3/4 oz Grenadine\n3/4 oz Angostura Bitters\n2 dash Chalula Hot Sauce\nBuild in a water goblet, fill with crushed ice, and swizzle to mix. Garnish with a wide lime twist and add a straw.\nAfter the Juan's Flying Burito, Ted asked if I wanted to try the rye whiskey version of the drink he was competing with at the Appleton Remixology competition the next day. His rum version was called Organized Noize after the hiphop production company who produced the song he was performing to, namely TLC's \"Waterfalls.\" While the rye version lacked a name, I dubbed this the Son of Chico Dusty after OutKast-member Big Boi's solo debut album entitled \"Sir Lucious Left Foot: The Son of Chico Dusty\" on which Organized Noize also worked. Perhaps just Chico Dusty or the Left Foot would work just as well for a name.\nThe drink's lime twist joined the fruity notes of the grenadine on the nose. The rye's malt mingled with the citrus and pomegranate flavors on the sip, and the swallow brought the rye's barrel notes which paired with the lime's tartness, the Angostura's spice, and the Chalula's pepper heat. The rye accentuated the spicier and tarter aspects of the drink more so than the smooth Appleton Rum did the next day.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHD6P2O5ja_vP9vqhjA3xrNVcyN70aySEcv9FpHbAtGQHIRC8RB-s1C_qmMDdtWZlp_59R_RNC7Xnq3OJXqYQ35ijkNLWPF5Gpaom8q8tvqvmGVtPEZHKWOyWh1Mwc5EiJpE6m2m8BjI/s320/tedrye445.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHD6P2O5ja_vP9vqhjA3xrNVcyN70aySEcv9FpHbAtGQHIRC8RB-s1C_qmMDdtWZlp_59R_RNC7Xnq3OJXqYQ35ijkNLWPF5Gpaom8q8tvqvmGVtPEZHKWOyWh1Mwc5EiJpE6m2m8BjI/s800/tedrye445.jpg", "comment_count": 1 }, { "title": "alice", "url": "https://cocktailvirgin.blogspot.com/2012/08/alice.html", "published": "2012-08-31T19:58:00.001-04:00", "updated": "2017-08-07T12:12:28.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Josey Packard", "source": "Drink", "year": null }, "categories": [ "#drink", "kümmel", "punt e mes", "scotch" ], "ingredients": [ "1 oz Douglas XO Blended Scotch", "1 oz Punt e Mes", "1 oz Kümmel" ], "instructions": "Stir with ice and strain into a cocktail coupe. Twist an orange peel over the top.", "body_text": "1 oz Douglas XO Blended Scotch\n1 oz Punt e Mes\n1 oz Kümmel\nStir with ice and strain into a cocktail coupe. Twist an orange peel over the top.\nTwo Mondays ago before the Appleton Remixology competition, I stopped into Drink for the hour preceding the event. There, I found a seat in front of Josey Packard at the ice bar as she was prepping the evening's batch of large ice chunks for Old Fashioneds. For a cocktail, Josey said that she was really into kümmel these days and recommended the Alice that she found in Stan Jones'\nComplete Barguide\n. Jones' Alice did seem like an adaptation of the\nAlice, Mine\nfrom the\nSavoy Cocktail Book\nbut with a heavier hand on the Scotch. Josie had tinkered with the recipe and swapped in Punt e Mes for the recipe's call for sweet vermouth and also added an orange twist.\nThe Alice greeted me with a waft of smoke, caraway, and orange oils. The Punt e Mes' grape paired well with the Scotch's malt on the sip, and the swallow showcased the Scotch's smoke, the Punt e Mes' bitter notes, and the kümmel's spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIS4q1KWNe0aPBmCri0ZIpiu-yhZw3TS8OmERx624GKpy7hB44iea45GvXiSHMIfKuTy8_SKpioMHEmsBWslnEhUt0wheT692G0JTWtGxPrG8i39HfIq5FA1Bo2E43YBpLdsdwI3-UG4Q/s320/alice446.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIS4q1KWNe0aPBmCri0ZIpiu-yhZw3TS8OmERx624GKpy7hB44iea45GvXiSHMIfKuTy8_SKpioMHEmsBWslnEhUt0wheT692G0JTWtGxPrG8i39HfIq5FA1Bo2E43YBpLdsdwI3-UG4Q/s800/alice446.jpg", "comment_count": 1 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2012/09/mixology-monday-announcement.html", "published": "2012-09-04T11:09:00.000-04:00", "updated": "2017-08-07T12:11:09.604-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "MxMo LXV: Equal Parts!\nAfter 6 years of service, our brave host, Paul Clarke, has handed the reins off to me to run Mixology Monday. Since that happened last week, I have set up a\n@MixologyMonday\ntwitter account that you all should start following. In not wanting to waste much time in getting this monthly online cocktail party restarted, I decided that I would do this one and start soliciting help for subsequent ones.\nFor this month, I have chosen the theme of equal part cocktails -- those simple drinks where only one jigger is needed despite how many ingredients are added. These recipes have gained a lot of popularity as classics like the Negroni and Last Word have resurfaced, and variations of these equal part wonders have become abundant. Besides these three and four equal parts recipes, I have had delightful two, five, and six part drinks, and I have definitely spotted seven and more part Pousse-cafés in the literature.\nHere's how to play:\n• Find or concoct a drink recipe that has an equal parts recipe. Garnishes do not count, and if you want to be a non-purist and include a dash of bitters, that is fine too.\n• Make the drink and then post the recipe, a photo, and your thoughts about the beverage on your blog or on\neGullet's Spirits and Cocktails\nforum.\n• Include in your post the MxMo logo and a link back to both the\nMixology Monday\nand Cocktail Virgin sites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Post a link to your submission in the comment section here, or send an email to yarm-at-verizon.net\nThe due date is Monday, September 17th which I will interpret as whatever gets posted before I awake on Tuesday the 18th (yes, I will accept late entries but a deadline as a symbolic form of structure is needed for this sort of cat herding).\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 31 }, { "title": "golden fiddle", "url": "https://cocktailvirgin.blogspot.com/2012/09/golden-fiddle.html", "published": "2012-09-04T19:38:00.000-04:00", "updated": "2017-08-07T12:10:25.355-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park", "other" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "#other", "absinthe", "bitters (Angostura)", "creme de cassis", "lime juice", "rum", "whiskey (Rye)" ], "ingredients": [ "2 oz Appleton Estate Reserve Rum", "3/4 oz Lime Juice", "1/2 oz Crème de Cassis", "1/2 oz Willet Rye", "1 barspoon Kübler Absinthe", "2 dash Angostura Bitters" ], "instructions": "Build in a Collins glass with crushed ice. Swizzle to mix and chill, garnish with a flamed spritz of Angostura Bitters (not done with my drink), and add a straw.", "body_text": "2 oz Appleton Estate Reserve Rum\n3/4 oz Lime Juice\n1/2 oz Crème de Cassis\n1/2 oz Willet Rye\n1 barspoon Kübler Absinthe\n2 dash Angostura Bitters\nBuild in a Collins glass with crushed ice. Swizzle to mix and chill, garnish with a flamed spritz of Angostura Bitters (not done with my drink), and add a straw.\nOne of the drinks at the Appleton Remixology was created by Tyler Wang of No. 9 Park. He based his drink off of the Charlie Daniels Band's The Devil Went Down to Georgia and thus riffed on the\nEl Diablo\n. Since Tyler and the others were busy performing, various bartenders from Eastern Standard, Hawthorne, Trina's Starlite Lounge, and Local 149 were making the contestants' drinks for the crowd. This particular Golden Fiddle was made for me by Beau Sturm of Trina's.\nThe Golden Fiddle began with with dark Angostura Bitters notes. The sip was very similar to the Diablo's with cassis' berry and the lime juice dominating. The cassis continued on into the beginning of the swallow where it mingled with the rum, and the swallow ended a bit drier with absinthe's anise and the bitters' spice. As the ice melted, the rye and the spice began to play a larger role in the drink's balance. Unfortunately for Tyler, his drink and entertaining performances did not secure the victory, for his co-worker Ted Kilpatrick won the honors to compete in the next round.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdUDwCHexEkzoFBPJEIfq8NRZAvX8nkYuF3JlcGJeYh2VwEdtznkB7WB52YFYQkMFxpY-_9by6AXlRUR6A0TkCpIuoLFLrwj4LINg7XPFcGbxzsZOF7t0OZzyRpTFEe80QbmRGGvU-xo/s320/goldenfiddle447.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdUDwCHexEkzoFBPJEIfq8NRZAvX8nkYuF3JlcGJeYh2VwEdtznkB7WB52YFYQkMFxpY-_9by6AXlRUR6A0TkCpIuoLFLrwj4LINg7XPFcGbxzsZOF7t0OZzyRpTFEe80QbmRGGvU-xo/s800/goldenfiddle447.jpg", "comment_count": 0 }, { "title": "bartender's bingo", "url": "https://cocktailvirgin.blogspot.com/2012/09/bartenders-bingo.html", "published": "2012-09-04T20:00:00.001-04:00", "updated": "2017-08-07T12:09:46.464-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Luke O'Neil, Evan Kenney, and Sam Gabrielli", "source": "Temple Bar", "year": null }, "categories": [ "#trina's starlite lounge", "bitters (Angostura)", "bitters (orange)", "bitters (Peychaud's)", "chartreuse (yellow)", "fernet-branca", "lemon juice", "lime juice", "maraschino", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Fernet Branca", "1/2 oz Yellow Chartreuse", "1/2 oz Maraschino Liqueur", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1 dash House Orange Bitters", "1 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass rinsed with Del Maguel Mezcal Vida.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Fernet Branca\n1/2 oz Yellow Chartreuse\n1/2 oz Maraschino Liqueur\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1 dash House Orange Bitters\n1 dash Peychaud's Bitters\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass rinsed with Del Maguel Mezcal Vida.\nAfter the Appleton Remixology event, I made my way home after an afterparty or two and caught a nightcap at Trina's Starlite Lounge. For a drink, I asked bartender Jay Bellao for the Bartender's Bingo. The recipe was created by writer Luke O'Neil, Temple Bar bartender Evan Kenney, and then Temple Bar-now Russell House Tavern bar manager Sam Gabrielli. Luke described the concept in a\nStuffAtNight\narticle about how the idea started as a parody à la the\nShit Bartenders Say\nvideo; however, the result turned out rather tasty. Somewhere along the way, the drink made it on to the Trina's menu.\nThe mezcal rinse added a smoke notes to the herbal aroma that blended into the ever dominant Maraschino one. While the citrus filled the sip, the rye and Maraschino appeared at the beginning of the swallow. The swallow ended with herbal flavors from the Yellow Chartreuse, Fernet Branca and bitters; however, it was surprisingly tame for a Fernet drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiPm7zIbh42Ky0kI6x3hhvQYtkq8vw8nQnFPUi9bMIf8jsOn-9SeLJll3NCix2TPNaXQF5gEJZJ_B82n47jBbr1C-TCC80Mys70FmN2g9e4Jw-ROEgUsjX0x0eOWUck3AEd4NeAyQlzA/s320/bartenderbingo486.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiPm7zIbh42Ky0kI6x3hhvQYtkq8vw8nQnFPUi9bMIf8jsOn-9SeLJll3NCix2TPNaXQF5gEJZJ_B82n47jBbr1C-TCC80Mys70FmN2g9e4Jw-ROEgUsjX0x0eOWUck3AEd4NeAyQlzA/s800/bartenderbingo486.jpg", "comment_count": 0 }, { "title": "south congress", "url": "https://cocktailvirgin.blogspot.com/2012/09/south-congress.html", "published": "2012-09-05T17:15:00.001-04:00", "updated": "2017-08-07T12:08:58.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "bitters (Angostura)", "bitters (mole)", "maraschino", "mezcal", "punt e mes" ], "ingredients": [ "2 oz Del Maguey Crema de Mezcal", "1/2 oz Punt e Mes", "1/2 oz Maraschino Liqueur", "1 dash Angostura Bitters", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a Marasca cherry.", "body_text": "2 oz Del Maguey Crema de Mezcal\n1/2 oz Punt e Mes\n1/2 oz Maraschino Liqueur\n1 dash Angostura Bitters\n1 dash Mole Bitters\nStir with ice and strain into a cocktail glass. Garnish with a Marasca cherry.\nTwo Wednesdays ago, we decided to make the trek over to Local 149 for dinner. For a first drink, I asked bartender John Mayer for the South Congress. At first, I figured that the drink was named after Congress Street that leads into South Boston where the restaurant resides. However, John explained that he dubbed his Red Hook-like drink after a neighborhood in Austin, Texas. SoCo was once a business district that fell into disrepair in the 1970s; over time with the help of artists and hip establishments attracted by the cheap rent, the area turned once again into a popular shopping and business destination.\nThe South Congress offered up a smoke aroma with a hint of the Punt e Mes and Maraschino. The sweet grape sip led into a smokey agave, bitter Punt e Mes, and funky Maraschino swallow. Finally, the swallow ended with the mole bitters' chocolate and the Angostura's spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VfsP_DAk_4ujLJ9lCxX01nb0FJiDnlFwwiYvRQHUpVhtald1Dk3VWxPMyfW1PXJeRkvq6ZnB3G5UWGD1RAbOv746ZVb0QQRT76atiEt-IR00YkpckxPi-oyxpY4v1rbEgPMhK2qXyi0/s320/southcongress487.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VfsP_DAk_4ujLJ9lCxX01nb0FJiDnlFwwiYvRQHUpVhtald1Dk3VWxPMyfW1PXJeRkvq6ZnB3G5UWGD1RAbOv746ZVb0QQRT76atiEt-IR00YkpckxPi-oyxpY4v1rbEgPMhK2qXyi0/s800/southcongress487.jpg", "comment_count": 0 }, { "title": "cormac mccarthy", "url": "https://cocktailvirgin.blogspot.com/2012/09/cormac-mccarthy.html", "published": "2012-09-05T17:39:00.001-04:00", "updated": "2017-08-07T12:08:28.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "snifter", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "beer", "bitters (mole)", "campari", "cynar", "maraschino", "punt e mes", "whiskey" ], "ingredients": [ "1 oz High West Silver Whiskey", "1/2 oz Punt e Mes", "1/2 oz Cynar", "1 dash Bitter Truth Mole Bitters" ], "instructions": "Stir in a tin and add 5 oz Pretty Things Saint Botolph's Town brown ale. Pour into a snifter glass. Stir with ice and strain into a rocks glass. Top with 4 oz Sixpoint's Righteous Rye beer.", "body_text": "1 oz High West Silver Whiskey\n1/2 oz Punt e Mes\n1/2 oz Cynar\n1 dash Bitter Truth Mole Bitters\nStir in a tin and add 5 oz Pretty Things Saint Botolph's Town brown ale. Pour into a snifter glass.\nFor my second drink at Local 149, bartender John Mayer recommended an off-list suggestion of the Cormac McCarthy which was another of his beer cocktails. Cormac is a Western and Gothic Southern writer who penned\nNo Country for Old Men\nand\nThe Road\n; John was rather taken by the striking prose and brutal and violent story line of\nBlood Meridean\nand thus created this liquidy homage.\nThe yeasty dark beer cast an aroma that played well with the Cynar notes. The carbonated, caramel sip was followed by the whiskey and Punt e Mes flavors on the beginning of the swallow. Next, the swallow ended with Cynar and chocolate notes from the beer and mole bitters.\nBlack'd Out Shade\n• 1/2 oz Campari\n• 1/2 oz Maraschino Liqueur\n• 1/2 oz Punt e Mes\nStir with ice and strain into a rocks glass. Top with 4 oz Sixpoint's Righteous Rye beer.\nThe beer cocktail that Andrea had was created by bartender Jason Goodwin as a variation on Eastern Standard's\nProspect Park\n.The rye beer did fill in surprisingly well for the whiskey, but the Campari instead of Aperol shifted the drink a little bit more to the bitter side than the softer original.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnN9DZSl11Zte77Jh2fwpcKgUiQopkGL_M8cqJVZmevGsrcF8jJpKgM4u9lAP5XUUb_HS2FVWfnsK-peyPtOBnEUXLhyWtFVev1K3IMdumTNe1zmqz7ikuQuymW06uW5lkQjJnF1HaJkw/s320/cormac488.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnN9DZSl11Zte77Jh2fwpcKgUiQopkGL_M8cqJVZmevGsrcF8jJpKgM4u9lAP5XUUb_HS2FVWfnsK-peyPtOBnEUXLhyWtFVev1K3IMdumTNe1zmqz7ikuQuymW06uW5lkQjJnF1HaJkw/s800/cormac488.jpg", "comment_count": 0 }, { "title": "hauptmann cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/09/hauptmann-cocktail.html", "published": "2012-09-06T14:49:00.002-04:00", "updated": "2017-08-07T12:07:52.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brian Dressel", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (orange)", "egg white", "gin", "lemon juice", "orange juice", "orgeat" ], "ingredients": [ "1 1/2 oz Ransom Old Tom Gin", "1/2 oz Orgeat (BG Reynolds)", "1/2 oz Orange Juice", "1/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass and garnish with 3 drops Regan's Orange Bitters.", "body_text": "1 1/2 oz Ransom Old Tom Gin\n1/2 oz Orgeat (BG Reynolds)\n1/2 oz Orange Juice\n1/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice. Strain into a cocktail glass and garnish with 3 drops Regan's Orange Bitters.\nFor the cocktail hour two Thursdays ago, we were tempted by a drink in the September/October issue of\nImbibe Magazine\ncalled the Hauptmann Cocktail. The recipe was created by Brian Dressel of Austin's Midnight Cowboy, and the combination of orgeat, lemon juice, and orange juice reminded me of\nThe O.G.\n. The Hauptmann began with orange aromas accented with a wormwood-like note. Next, the sip was a smooth almond and citrus flavor that ended with the Old Tom gin's savory botanicals and the juice's orange notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2317ggnekya-dFlH7CPU9lhKsZz32Zbtmd73tXK3lrx7H0bBDCzOyCVnmKY58SBHXemvXmAHuLVG5iN4Zj1_g24rj-PIo4wHfD4tzat4Mj85cf0Ex7kHS8E7tDb4XA91KFaydwhcnsc/s320/hauptmann489.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2317ggnekya-dFlH7CPU9lhKsZz32Zbtmd73tXK3lrx7H0bBDCzOyCVnmKY58SBHXemvXmAHuLVG5iN4Zj1_g24rj-PIo4wHfD4tzat4Mj85cf0Ex7kHS8E7tDb4XA91KFaydwhcnsc/s800/hauptmann489.jpg", "comment_count": 5 }, { "title": "black lodge", "url": "https://cocktailvirgin.blogspot.com/2012/09/black-lodge.html", "published": "2012-09-06T14:57:00.003-04:00", "updated": "2017-08-07T12:07:18.646-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tommy Klus", "source": "Kask", "year": 2012 }, "categories": [ "bitters (orange)", "cherry brandy", "cynar", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Michter's Rye", "1/2 oz Cynar", "1/2 oz Combier Cherry Liqueur (Cherry Heering)", "1/2 oz Carpano Antica (Cocchi Sweet Vermouth)", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Garnish with an orange twist.", "body_text": "1 1/2 oz Michter's Rye\n1/2 oz Cynar\n1/2 oz Combier Cherry Liqueur (Cherry Heering)\n1/2 oz Carpano Antica (Cocchi Sweet Vermouth)\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass containing a large ice cube. Garnish with an orange twist.\nWhile flipping through Gary Regan's\n101 Best New Cocktails of 2012\ntwo Fridays ago, I spotted the Black Lodge from Tommy Klus of Kask in Portland. Since we had enjoyed Tommy's\nHigh Desert Swizzle\na few months ago, we decided to select his drink from Regan's collection. While we did not have Combier's cherry liqueur, I decided that Cherry Heering would have to do in a pinch.\nThe orange twist greeted the nose and preceded a sip full of Cynar's caramel notes pairing with fruity cherry and grape flavors. On the swallow, the rye was accented by the Cynar's bitter flavors, and the drink ended with a pleasant cherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoA0vIlYaXnUlktr4r-rLfJMdmwpdXnEoKzL6cMRUGCv9ttYwC2Ahlqw_a6xnmExorRC4Qh3mAZYI2KzZSKo0tuH8xnL0dcQtPldn8MNDWho-IwCqqdMOaD_6o5ouOtOkLoHqrWJQKVE/s320/blacklodge490.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoA0vIlYaXnUlktr4r-rLfJMdmwpdXnEoKzL6cMRUGCv9ttYwC2Ahlqw_a6xnmExorRC4Qh3mAZYI2KzZSKo0tuH8xnL0dcQtPldn8MNDWho-IwCqqdMOaD_6o5ouOtOkLoHqrWJQKVE/s800/blacklodge490.jpg", "comment_count": 3 }, { "title": "red maple swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/09/red-maple-swizzle.html", "published": "2012-09-07T16:55:00.002-04:00", "updated": "2017-08-07T12:06:44.503-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": null, "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "bitters (Peychaud's)", "lemon juice", "maple syrup", "rum" ], "ingredients": [ "2 oz Smith & Cross Rum", "1 oz Lemon Juice", "1 oz Maple Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Build in a Collins glass with crushed ice. Swizzle to mix and chill, and add a straw.", "body_text": "2 oz Smith & Cross Rum\n1 oz Lemon Juice\n1 oz Maple Syrup\n2 dash Peychaud's Bitters\nBuild in a Collins glass with crushed ice. Swizzle to mix and chill, and add a straw.\nTwo Sundays ago, Andrea and I paid a visit to the Hawthorne where bartenders Katie Emmerson and Nicole Lebedevitch were behind the stick. For a first drink, my eyes wandered over to the Swizzle section of the menu and asked Nicole to make me the Red Maple Swizzle. Once made, the Smith & Cross's funk filled the aroma along with a hint of Peychaud's Bitters. Next the rich, lemon sip was followed by maple and Smith & Cross on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71ZPB3h0q8CJ181YEWudFYkEEAyhQy8inypf4qw_G8tPJCEoJjeBkNBjKYa9887XHEkv6fcF5bOnUO1IJaphsXvITocQxrccewWUCaTH7RKZ1VChhfPmtPPg7iRE2kxgtLPzaopzp-j8/s320/redmaple491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71ZPB3h0q8CJ181YEWudFYkEEAyhQy8inypf4qw_G8tPJCEoJjeBkNBjKYa9887XHEkv6fcF5bOnUO1IJaphsXvITocQxrccewWUCaTH7RKZ1VChhfPmtPPg7iRE2kxgtLPzaopzp-j8/s800/redmaple491.jpg", "comment_count": 0 }, { "title": "young blood", "url": "https://cocktailvirgin.blogspot.com/2012/09/young-blood.html", "published": "2012-09-07T17:23:00.001-04:00", "updated": "2017-08-07T12:06:16.657-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "amaro", "curacao", "gin" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "3/4 oz Pierre Ferrand Dry Curaçao", "3/4 oz Nardini Amaro" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Plymouth Gin\n3/4 oz Pierre Ferrand Dry Curaçao\n3/4 oz Nardini Amaro\nStir with ice and strain into a coupe glass.\nFor my second drink at the Hawthorne, I asked bartender Katie Emmerson if she had been working on any drinks. She replied that she had a companion to Joaquin Simo's\nNaked and Famous\n. Her drink was not so much a successor to Joaquin's mezcal drink, but more of a musical one. My notes are a little fuzzy on this, but Katie mentioned the Joaquin's drink about being naked and famous was based off of a song from the 1990's trip-hop group Tricky; the part in Tricky's song \"Tricky Kid\" in question borrows the chorus from the The Presidents of the United States of America song \"Naked And Famous.\" When Katie mentioned to Jackson Cannon how people think that Simo's drink is named after the more recent group called Naked and Famous, she decided to name a drink after one of their songs from 2010 called \"Young Blood.\"\nThe Young Blood offered up an orange nose with a darker note from the Nardini Amaro. Similarly, the amaro's rich caramel filled the sip along with the Curaçao's orange flavors. The orange continued on into the swallow where it merged with the minty herbal notes, chocolate, and juniper from the amaro and the gin. As I was drinking this, I kept thinking that if the Young Blood were made with Cognac instead of gin, it had the perfect balance to be a room-temperature Scaffa.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcm55kYFhthKV71jQV3D-y1NRmBDpZYdchcuF4Xan6aMtikEnHLxxSC9ijx5eFXO4adtfQg4zbyklZ31mAuLI3LQkbsbrf4yBNwYtVzLU9gCt-f66lLNZxvwaDEQvdZAOKefzrJVbV0us/s320/youngblood493.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcm55kYFhthKV71jQV3D-y1NRmBDpZYdchcuF4Xan6aMtikEnHLxxSC9ijx5eFXO4adtfQg4zbyklZ31mAuLI3LQkbsbrf4yBNwYtVzLU9gCt-f66lLNZxvwaDEQvdZAOKefzrJVbV0us/s800/youngblood493.jpg", "comment_count": 1 }, { "title": "duke's pearl", "url": "https://cocktailvirgin.blogspot.com/2012/09/dukes-pearl.html", "published": "2012-09-10T15:41:00.003-04:00", "updated": "2017-08-07T12:05:37.700-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Duke's Supper Club", "year": 1963 }, "categories": [ "#eastern standard", "honey", "lime juice", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "1/2 oz Banks Rum", "1/2 oz Passion Fruit Purée", "1/2 oz Lime Juice", "1 oz Honey Syrup (1:1)", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a Highball glass filled with crushed ice. Garnish with an orange twist and add a straw.", "body_text": "1 1/2 oz Old Monk Rum\n1/2 oz Banks Rum\n1/2 oz Passion Fruit Purée\n1/2 oz Lime Juice\n1 oz Honey Syrup (1:1)\n1/4 oz Cinnamon Syrup\nShake with ice and strain into a Highball glass filled with crushed ice. Garnish with an orange twist and add a straw.\nTwo Mondays ago, we caught a late dinner at Eastern Standard. For a drink, I asked bartender Seth Freidus for the Duke's Pearl which was their take on the 1963 Tiki classic created at Duke's Supper Club. The Eastern Standard tweaks included shaking instead of blending, switching the rum ratios, and adding cinnamon syrup and an orange twist. Also, they opted not to spike every fifth drink with a real pearl as was described in Beachbum Berry's\nSippin' Safari\n.\nThe orange twist's aroma kicked off the drink. The sip was a combination of the lime and honey with some of the passion fruit flavors. Most of the passion fruit though appeared on the swallow along with the rum, and after a few sips, the swallow finished with growing cinnamon notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdxIUNaDVooUK_xIBNPFkdIrgfBFbb-CoB6yBykzZ8Uw7OiJmBsyRA4HRd202bAtxnom0B2JV8yle3bdo7D__ddkYoJnjk4KZtBxGfJiZNWpZTyNMZaYW1Dz9YPzA3GSz9zeAjJUJs5M/s320/dukespearl494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdxIUNaDVooUK_xIBNPFkdIrgfBFbb-CoB6yBykzZ8Uw7OiJmBsyRA4HRd202bAtxnom0B2JV8yle3bdo7D__ddkYoJnjk4KZtBxGfJiZNWpZTyNMZaYW1Dz9YPzA3GSz9zeAjJUJs5M/s800/dukespearl494.jpg", "comment_count": 0 }, { "title": "franklin bearse", "url": "https://cocktailvirgin.blogspot.com/2012/09/franklin-bearse.html", "published": "2012-09-10T16:02:00.000-04:00", "updated": "2017-08-07T12:04:05.788-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (Angostura)", "chartreuse (yellow)", "curacao", "rum" ], "ingredients": [ "2 oz Smith & Cross Rum", "1/2 oz Yellow Chartreuse", "1/2 oz Combier Orange Liqueur", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Smith & Cross Rum\n1/2 oz Yellow Chartreuse\n1/2 oz Combier Orange Liqueur\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass.\nTwo Tuesdays ago, we stopped into Brick and Mortar for a nightcap. There, I asked bartender Kenny Belanger for the Franklin Bearse which Misty Kalkofen had created. I later asked Misty about the drink, and she described how she named it after a Cape Cod rum runner who died from a shotgun blast in 1932. The\nLowell Sun\nwrote, \"State police laid the slaying at the door of rum runners they believed had been using the garage as a storage place for liquor-laden trucks. The structure stands about 100 yards from the main highway in a rather isolated section a mile west of Hyannis.\" Misty also mentioned that she first put the drink on the menu the night that Jaime Bissonette was DJing at their weekly Spin the Bottle event.\nThe Smith & Cross' funk joined the liqueur's orange aroma. Next, the rum's caramel richness filled the sip, and its funk and heat began the swallow. The swallow ended with herbal notes from the Yellow Chartreuse and Angostura Bitters and orange ones from the liqueur. Overall, the Franklin Bearse came across like a Rum Old Fashioned with the rum's potency hitting you perhaps like a shotgun blast.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJ6kjw77IdON_8izaVETUDd9cc-m5TBiga75ipG7xT9e6dFl65nA_1fhd35uiLacE6OO-yvwgYridYXu6SXL0P09OxrAXcb-3oKUdLv4xlcl-qoZkrjYI91mtE1Qeri8wYd3Ew1bCGII/s320/franklinbearse495.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJ6kjw77IdON_8izaVETUDd9cc-m5TBiga75ipG7xT9e6dFl65nA_1fhd35uiLacE6OO-yvwgYridYXu6SXL0P09OxrAXcb-3oKUdLv4xlcl-qoZkrjYI91mtE1Qeri8wYd3Ew1bCGII/s800/franklinbearse495.jpg", "comment_count": 0 }, { "title": "stockyards", "url": "https://cocktailvirgin.blogspot.com/2012/09/stockyards.html", "published": "2012-09-11T17:14:00.002-04:00", "updated": "2017-08-07T12:03:28.502-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Mike Ryan", "source": "Sable", "year": null }, "categories": [ "bitters (Peychaud's)", "madeira", "maraschino", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Espolon)", "1/2 oz Madeira (Blandy's 5 Year Verdelho)", "1/4 oz Maraschino Liqueur (Luxardo)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.", "body_text": "2 oz Reposado Tequila (Espolon)\n1/2 oz Madeira (Blandy's 5 Year Verdelho)\n1/4 oz Maraschino Liqueur (Luxardo)\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.\nTwo Wednesdays ago, I was reading the article on Madeira in the most recent issue of\nImbibe Magazine\nand spotted Mike Ryan's Stockyards recipe that he created at Sable in Chicago. The last recipe we made from Sable, namely the\nBoard of Directors\n, was rather delicious, so I decided to give this one a go. The Stockyards offered up a grapefruit oil and tequila aroma that led into a sharp grape sip from the Madeira. Finally, the swallow began with a combination of the tequila and a richness from the Madeira and ended with the Maraschino liqueur and spices from the Peychaud's Bitters.  Overall, the Stockyards was a solid tequila Martinez sort of potation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjJKNMiDM3JGqR3ozszMba1m66DPiSy0817su2dQvVET98mGzZYIk4mMfCiYk4GjyhodFePRO1a0cVinTk5k03-frsBUOtjJg4h6_xlVCfA7j-7ji7ZI9St5Q18FWEG9PUz7_tYYKpMs/s320/stockyards496.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjJKNMiDM3JGqR3ozszMba1m66DPiSy0817su2dQvVET98mGzZYIk4mMfCiYk4GjyhodFePRO1a0cVinTk5k03-frsBUOtjJg4h6_xlVCfA7j-7ji7ZI9St5Q18FWEG9PUz7_tYYKpMs/s800/stockyards496.jpg", "comment_count": 0 }, { "title": "pacer", "url": "https://cocktailvirgin.blogspot.com/2012/09/pacer.html", "published": "2012-09-11T17:26:00.001-04:00", "updated": "2017-08-07T12:02:54.892-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "benedictine", "bitters (orange)", "chartreuse (yellow)", "scotch", "vermouth (sweet)" ], "ingredients": [ "2/3 Scotch (2 oz Famous Grouse)", "2 dash Sweet Vermouth (1/2 oz Cocchi)", "1 dash Benedictine (1/4 oz)", "1 dash Yellow Chartreuse (1/4 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (2 oz Famous Grouse)\n2 dash Sweet Vermouth (1/2 oz Cocchi)\n1 dash Benedictine (1/4 oz)\n1 dash Yellow Chartreuse (1/4 oz)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nAfter the Stockyards, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor inspiration. There, I spotted a\nBobby Burns\n-like drink that caught my eye for it added extra savory notes with Yellow Chartreuse to supplement the Bénédictine.\nThe Pacer offered up a Scotch aroma with some sharper herbal notes perhaps from the Benedictine. The whisky's malt joined the orange and grape flavors on the sip, and the swallow proffered the rest of the Scotch along with the Benedictine and Yellow Chartreuse's complexity. The liqueurs were surprisingly flavorful even in such small amounts, and my only regret was not using a slightly smokier Scotch or spiking in a barspoon of an Islay whisky for a similar effect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUavFsHEHTeNBTIo4j3W1UHT3GHLGaY4vdjh1YQVi7BAOXZkekgZXpP8qwdnKGT7S_8OMm9aV0QmYovRZcZadjzHWaXYtQtEWJ7b7q5FfSltpLUHMNVDcRNJVha33HaVtLbPMIC2SDnQ/s320/pacer498.jpg%20width=" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUavFsHEHTeNBTIo4j3W1UHT3GHLGaY4vdjh1YQVi7BAOXZkekgZXpP8qwdnKGT7S_8OMm9aV0QmYovRZcZadjzHWaXYtQtEWJ7b7q5FfSltpLUHMNVDcRNJVha33HaVtLbPMIC2SDnQ/s800/pacer498.jpg%20width=", "comment_count": 0 }, { "title": "pago pago", "url": "https://cocktailvirgin.blogspot.com/2012/09/pago-pago.html", "published": "2012-09-12T14:50:00.000-04:00", "updated": "2017-08-07T12:02:10.824-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Chicago Bartenders 1945 Bar Guide", "year": 1945 }, "categories": [ "brandy", "creme de cassis", "lime juice", "vermouth (dry)" ], "ingredients": [ "2/3 jigger Brandy (1 oz Pedro Domecq Fundador Solera Reserva)", "1/3 jigger Dry Vermouth (1/2 oz Noilly Prat)", "1/3 jigger Crème de Cassis (1/2 oz G.E. Massenez)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 jigger Brandy (1 oz Pedro Domecq Fundador Solera Reserva)\n1/3 jigger Dry Vermouth (1/2 oz Noilly Prat)\n1/3 jigger Crème de Cassis (1/2 oz G.E. Massenez)\nJuice 1/2 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I was flipping through the\nChicago Bartenders 1945 Bar Guide\nand spotted the Pago Pago. It was not the Chartreuse-laden\nPago Pago\nfrom the 1940\nThe How And When\ncocktail book, but a brandy and cassis one that seemed less tropical but just as solid.\nThis Pago Pago had a rich aroma with a hint of fruitiness from a combination of the brandy and cassis. The sweet cassis' berry contrasted the lime's crispness on the sip, and the swallow offered the brandy with the tartness of the cassis, lime, and dry vermouth. Overall, the drink's structure reminded me of the rum-based\nSunshine\nfrom Paul Harrington's\nCocktail: The Drinks Bible for the 21st Century\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GpD3aElxVxG9MVuNklxCSM5UsxUbEJGT-igZU9eR9Q38L8LYKHG_6PoSqA4aItQgUbOfQxIj_gOHPUMfZNwADlMsY-sR1Xj6lJAC0EVUGTFEPsHgmNvOKwgfFe4y6Sb1TUpIKRGGI7g/s320/pagopago499.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GpD3aElxVxG9MVuNklxCSM5UsxUbEJGT-igZU9eR9Q38L8LYKHG_6PoSqA4aItQgUbOfQxIj_gOHPUMfZNwADlMsY-sR1Xj6lJAC0EVUGTFEPsHgmNvOKwgfFe4y6Sb1TUpIKRGGI7g/s800/pagopago499.jpg", "comment_count": 0 }, { "title": "murderer's cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/09/murderers-cocktail.html", "published": "2012-09-12T15:11:00.000-04:00", "updated": "2017-08-07T12:01:24.794-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Robert Coates", "source": "Barflies and Cocktails", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "calvados", "rum", "swedish punsch" ], "ingredients": [ "1/3 Calvados (3/4 oz Morin Selection)", "1/3 Swedish Punsch (3/4 oz Kronan)", "1/3 Rum (3/4 oz Plantation Barbados)", "2 dash Absinthe (1/8 oz St. George)", "1 dash Bitters (1 dash Angostura)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Calvados (3/4 oz Morin Selection)\n1/3 Swedish Punsch (3/4 oz Kronan)\n1/3 Rum (3/4 oz Plantation Barbados)\n2 dash Absinthe (1/8 oz St. George)\n1 dash Bitters (1 dash Angostura)\nStir with ice and strain into a cocktail glass.\nOn Saturday a week and half ago, I spied the Murderer's Cocktail from Harry McElhone's\nBarflies and Cocktails\n. The book provided a bit of history of how the recipe was created by Robert Coates, a detective novelist who wrote the Dada-esque\nThe Eater of Darkness\n. The recipe provides the warning that \"Exits should be plainly marked and fire-extinguishers provided at all times when this cocktail is served\"; however, the recipe is not as boozy as some of the drinks in the collection and perhaps was an allusion to some of Coates' plot twists.\nThe Murderer's Cocktail provided a minty-anise aroma from the absinthe that coupled with the fruitiness of the Calvados. The sip showcased the brandy's apple and the rum's caramel flavors, and the swallow was full of richness, herbal notes, and spice. Of the three main ingredients, I was surprised that the Calvados was the most identifiable. Moreover, Andrea commented that the drink would probably make an excellent Autumnal cocktail with apple on the sip and the cinnamon-like notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNu8sh-rxhCcFP5XJaRO1STba7JIIDYf7Cnzsk2n6pe8a5yVYSaSqfK4Yu8TZMfW0M3c9XHYP2Rwy6fuH0VHphv2qdA0QLNIL8gdArgDUjA67gE7rvkNstFq5_bjFgbqi97MzGIWykh5A/s320/murdererscocktail502.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNu8sh-rxhCcFP5XJaRO1STba7JIIDYf7Cnzsk2n6pe8a5yVYSaSqfK4Yu8TZMfW0M3c9XHYP2Rwy6fuH0VHphv2qdA0QLNIL8gdArgDUjA67gE7rvkNstFq5_bjFgbqi97MzGIWykh5A/s800/murdererscocktail502.jpg", "comment_count": 0 }, { "title": ":: drink & tell now available on amazon! ::", "url": "https://cocktailvirgin.blogspot.com/2012/09/drink-tell-now-available-on-amazon.html", "published": "2012-09-13T15:39:00.001-04:00", "updated": "2017-08-07T12:00:48.479-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Drink & Tell is just that -- a cocktail historian's tour of Boston, a city he knows and loves. Included are over 500 drink recipes created and served by more than 40 bars and restaurants in Boston. While there are plenty of recipes inside from heavy hitters like Eastern Standard and Drink who have basked in well-deserved international attention, the author also hopes to bring to light the other establishments which have crafted amazing drinks through the years to help make Boston a cocktail town. Drink & Tell is perfect for the home bartender, for the Boston barfly looking for a memento, and for trade bartenders near and far for inspiration on improving the cocktail scenes in their cities.\nhttp://www.amazon.com/Drink-Tell-Boston-Cocktail-Book", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7CDIuMjNBivmvj1K8rr8OsZfE8gX2pVkCIpVdLCWqQe9x3TyD5IE9Myxw9H6QMelgB6TtPr8p5RiiBO_Oc7wsY9zWb5PpW7vhyphenhyphenk6_OBxWcVmJq2dHjZW9iluJ0GuOhhA-qhQnkWKDks/s320/9780988281806_cover_400blog.jpg.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg119iB8B0ylIsfIbT49oeBqLzrkAxpJetMOu44ILJ4uD6SvNrMRg06coRbK5GlFP6j6iFGyls_eC5lVpdr0eqe3tJ1RQjOYfv9aSVzWNi80uDL_2dSxpqfcnhHj8vpS4K8IRZtBsqSrEQ/s320/amzon.png" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7CDIuMjNBivmvj1K8rr8OsZfE8gX2pVkCIpVdLCWqQe9x3TyD5IE9Myxw9H6QMelgB6TtPr8p5RiiBO_Oc7wsY9zWb5PpW7vhyphenhyphenk6_OBxWcVmJq2dHjZW9iluJ0GuOhhA-qhQnkWKDks/s800/9780988281806_cover_400blog.jpg.jpg", "comment_count": 6 }, { "title": "haymaker", "url": "https://cocktailvirgin.blogspot.com/2012/09/haymaker.html", "published": "2012-09-14T15:42:00.000-04:00", "updated": "2017-08-07T11:58:47.455-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "B Side Lounge", "year": null }, "categories": [ "#highland kitchen", "cointreau", "lime juice", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Maker's Mark Bourbon", "3/4 oz Dry Vermouth", "3/4 oz Triple Sec", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and pour into a rocks glass. Garnish with an orange twist and add straws.", "body_text": "3/4 oz Maker's Mark Bourbon\n3/4 oz Dry Vermouth\n3/4 oz Triple Sec\n3/4 oz Lime Juice\nShake with ice and pour into a rocks glass. Garnish with an orange twist and add straws.\nTwo Sundays ago, we paid a visit to Highland Kitchen where Will Quackenbush and Jimmy Lane were tending the bar. For a first cocktail, I was lured in by the drink of the day which was the Haymaker. When I asked Will about the history, he thought that the drink got entered into their cocktail book by way of the B Side Lounge. The research I did suggested that it was probably created during the B Side days and perhaps served there, but I found no evidence that the drink was created here in Boston. I was definitely drawn in to the drink for it reminded me of the\nSnake in the Grass\nfrom the\nCafé Royal Cocktail Book\nexcept with Bourbon and lime instead of gin and lemon.\nThe orange twist's aroma prepared the mouth for a white wine and lime-orange sip where the orange predominated. The lime did appear on the swallow where it accented the Bourbon notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZL4tmDfy59Pc91546zYnyVCNu1n0P9TxFA22RbHhkVqGumJMq3948n6sr-U5cvZVZOONKTrXF3dY52LyleFzVZ-njFewWsTdTUC0_o6HLagQXy49zx3CbvUTnsLPZU_f6x38RFgqaNA/s320/haymaker503.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZL4tmDfy59Pc91546zYnyVCNu1n0P9TxFA22RbHhkVqGumJMq3948n6sr-U5cvZVZOONKTrXF3dY52LyleFzVZ-njFewWsTdTUC0_o6HLagQXy49zx3CbvUTnsLPZU_f6x38RFgqaNA/s800/haymaker503.jpg", "comment_count": 0 }, { "title": "chinook", "url": "https://cocktailvirgin.blogspot.com/2012/09/chinook.html", "published": "2012-09-14T15:54:00.000-04:00", "updated": "2017-08-07T11:57:43.258-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Will Quackenbush", "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "aperol", "bitters (other)", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Redemption Rye", "3/4 oz Aperol", "3/4 oz Lemon Juice", "2 dash Fee's Grapefruit Butters" ], "instructions": "Shake with ice and pour into a rocks glass. Garnish with a lemon wedge and add straws.", "body_text": "1 1/2 oz Redemption Rye\n3/4 oz Aperol\n3/4 oz Lemon Juice\n2 dash Fee's Grapefruit Butters\nShake with ice and pour into a rocks glass. Garnish with a lemon wedge and add straws.\nFor a second cocktail at Highland Kitchen, I asked Jimmy Lane for the Chinook. Jimmy attributed the drink to Will Quackenbush, but I did not get a chance to ask Will about the back story on the name. The lemon wedge garnish provided much of the drink's aroma, and the lemon continued on into the sip along with the Aperol and the rye's maltiness. The lemon carried on into the swallow where it accented the rye and was complemented by the bitters' grapefruit notes. Overall, the Chinook was slightly on the tart side and if that was problem, a quarter ounce of simple syrup should fix that easily as would switching to a 3:2:1 ratio.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXakMNRfu4bauyG_iD4po_bhBLOUsYWxsTGUtYR4WxpveifyCWITzf-z_LB-98jkPvU27VVIale7euiWRf3RckTtIqzNCOx5TQImiSQEXdZDzWfQf9ZgGUPwkS2OZP9BsJB-OQmZrc5ZU/s320/chinook504.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXakMNRfu4bauyG_iD4po_bhBLOUsYWxsTGUtYR4WxpveifyCWITzf-z_LB-98jkPvU27VVIale7euiWRf3RckTtIqzNCOx5TQImiSQEXdZDzWfQf9ZgGUPwkS2OZP9BsJB-OQmZrc5ZU/s800/chinook504.jpg", "comment_count": 3 }, { "title": "eva péron", "url": "https://cocktailvirgin.blogspot.com/2012/09/eva-peron.html", "published": "2012-09-14T17:15:00.000-04:00", "updated": "2017-08-07T11:56:27.206-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "fernet-branca", "ginger beer", "ginger liqueur", "lime juice", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Equal Parts\" (MxMo LXV), was picked by me, and my challenge was to \"Find or concoct a drink recipe that has an equal parts recipe -- those simple drinks where only one jigger is needed despite how many ingredients are added. These recipes have gained a lot of popularity as classics like the Negroni and Last Word have resurfaced, and variations of these equal part wonders have become abundant.\"\nI was amused that I was a week out and still did not have a clue as to what I was going to make for my own theme. Most of the equal parts drinks I could think of off the top of my head I had already tried and written about before; therefore, I started looking. When local bartender Daren Swisher mentioned on Facebook that\nImbibe Magazine\nhad written about his\nTom Terrific\non their website, I checked out what other drinks were there. The one that caught my eye also appears in their\nThe American Cocktail\nbook that came out earlier this year called the Eva Péron by Darren Crawford of San Francisco's Bourbon & Branch.\nEva Péron served as the First Lady of Argentina from 1946 until her death in 1952, and she was much loved such that the Argentinian Congress gave her the title of \"Spiritual Leader of the Nation.\" Also much beloved in Argentina is Fernet Branca which has become their national drink. Most of the Fernet there is drank with Coca Cola or soda water. Here, in Crawford's tribute to the country, it is mixed with ginger beer. Since it appeared like a gussied up\nFernet Buck\n, I was game to give this recipe a try.\nEva Péron\n• 1 oz Fernet Branca\n• 1 oz Sweet Vermouth (Cocchi)\n• 1 oz Ginger Liqueur (King's)\n• 1 oz Lime Juice\nShake with ice and strain into a Collins glass filled with ice and 1 oz of ginger beer (AJ Stephans). Garnish with a lime wheel. I added a straw.\nThe lime wheel garnish added a brightness to the Fernet's menthol-herbal aroma in the drink. A sharp, carbonated lime sip led into a rather gingery swallow with a moderate Fernet menthol finish. Overall, it was sweeter and more complex than Deep Ellum's Fernet Buck but on a similar wavelength.\nNormally, I thank this month's host and the person running Mixology Monday here. However, that is me on both accounts. So instead, I want to thank Paul Clarke for his inspiration in creating Mixology Monday as a way to bring together beverage bloggers from around the globe to unite; honestly, it has been the best way for me to bolster my RSS reader with great blogs, and I use this event to seek out kindred spirits. And I would also like to thank Paul for his efforts to carry Mixology Monday through 64 events! I have been with MxMo since event XXX, and it is truly an honor for Paul to entrust his brainchild with me. So cheers to Paul as well as to everyone else who participates each month to help make Mixology Monday one of the best blogger events on the web!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY29ZeuV-Jc5NDSWU_83qLspDNMy6mT338cK9JNsx9Zp9jQBaH7Q8OB3_p-_Dexg7SxRiIK_99qKRsxWhf0aBdgVG5mMwCQ1JbRYf5nFnBeONx-zqJ-_Jp3wdsTRsiBj06rL4FniHU4I/s320/eva_p523.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "waterloo sunset", "url": "https://cocktailvirgin.blogspot.com/2012/09/waterloo-sunset.html", "published": "2012-09-17T16:18:00.001-04:00", "updated": "2026-03-11T13:02:50.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "toro" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Andy McNees", "source": "Toro", "year": null }, "categories": [ "#toro", "bitters (other)", "gin", "lillet", "sherry", "vermouth (rose)" ], "ingredients": [ "2 oz Tanqueray Gin", "1 oz Martini & Rossi Rosé Vermouth", "1 oz Pedro Ximenez Sherry", "1 dash Bittermens Burlesque Bitters" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with Lillet Blanc. Garnish with an orange twist.", "body_text": "2 oz Tanqueray Gin\n1 oz Martini & Rossi Rosé Vermouth\n1 oz Pedro Ximenez Sherry\n1 dash Bittermens Burlesque Bitters\nStir with ice and strain into a rocks glass rinsed with Lillet Blanc. Garnish with an orange twist.\nTwo Mondays ago, we made our way down to the South End to have drinks at Toro. For a first beverage, I asked bartender Andy McNees for the Waterloo Sunset. Andy explained that he had always wanted to name a drink after that Kinks' song. For ingredients, he described how the gin represented the English and the Lillet represented the French in the battle; as for the sherry, his answer was that Toro was a Spanish restaurant after all.\nThe orange twist's oils welcomed the nose and prepared the mouth for the grapefruit-citrus sip that also contained robust grape notes from the sherry. Most of the sherry flavors though were in the swallow along with the gin's juniper and the bitters' spice and light pepper heat. Stylistically, the Waterloo Sunset reminded me of the\nBuckminster\nat Highland Kitchen.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkKtlc7Mb4W2hJCs3k0ZymXbyVX12wvRG-7Vnbnd5LAwel47-hixS95XGJJWprfA5xa3sfjbvMuFkjmXIMVItBpTKlD8t_cuzenKu283DL0Tgd1_Usr8ofGa9bOYVvccVuWvBllS-SuI/s320/waterloo505.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkKtlc7Mb4W2hJCs3k0ZymXbyVX12wvRG-7Vnbnd5LAwel47-hixS95XGJJWprfA5xa3sfjbvMuFkjmXIMVItBpTKlD8t_cuzenKu283DL0Tgd1_Usr8ofGa9bOYVvccVuWvBllS-SuI/s800/waterloo505.jpg", "comment_count": 0 }, { "title": "somerville cup #2.1", "url": "https://cocktailvirgin.blogspot.com/2012/09/somerville-cup-21.html", "published": "2012-09-17T16:31:00.000-04:00", "updated": "2017-08-07T11:54:41.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "beer", "pimm's no. 1" ], "ingredients": [ "1 slice Lemon", "1 slice Cucumber", "1 1/2 oz Pimm's No. 1" ], "instructions": "Muddle the cucumber and lemon slice. Add the Pimm's and ice, shake, and pour into a pint glass. Top with the beer and add a straw.", "body_text": "1 slice Lemon\n1 slice Cucumber\n1 1/2 oz Pimm's No. 1\n~6 oz Bud Light Lime\nMuddle the cucumber and lemon slice. Add the Pimm's and ice, shake, and pour into a pint glass. Top with the beer and add a straw.\nTwo Tuesdays ago, Andrea and I had dinner at Trina's Starlite Lounge. Since I had a beer with my meal, I decided to stick with the hops-y theme and checked out the beer-cocktail section of the menu. I narrowed my picks down to two, and from those, bartender Beau Sturm recommended the Somerville Cup, which was their playful take on a classic Pimm's Cup, over the Framingham Mojito. Despite there only being a single slice of cucumber in the drink, the cucumber contributed greatly to the drink starting with the aroma. The beer's malt and carbonation worked rather well with the Pimm's berry flavors on the sip. The cucumber returned on the swallow along with lingering citrus notes from the beer and the muddled lemon slice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-ui2Utnq8Hhyphenhyphenxw2_RSuBUQifaysD86viW4KKpkNpEiygkAMQLKd7P7d2f_8AilFFC2-AqnkHHHyRmZAi1quVfs4hMiKYdsnm7MpKb6raAeuMngSelNG7UxDWzobe8XKjjLe0ZtKhmvw/s320/somervillecup508.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-ui2Utnq8Hhyphenhyphenxw2_RSuBUQifaysD86viW4KKpkNpEiygkAMQLKd7P7d2f_8AilFFC2-AqnkHHHyRmZAi1quVfs4hMiKYdsnm7MpKb6raAeuMngSelNG7UxDWzobe8XKjjLe0ZtKhmvw/s800/somervillecup508.jpg", "comment_count": 0 }, { "title": ":: mixology monday equal parts wrap up ::", "url": "https://cocktailvirgin.blogspot.com/2012/09/mixology-monday-equal-parts-wrap-up.html", "published": "2012-09-18T15:29:00.000-04:00", "updated": "2017-08-07T11:53:59.879-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "I have been up for an hour and my coffee has finally cooled enough to drink, so it is time to see what this month's\nMixology Monday\n(MxMo LXV) theme brought in. The concept for \"\nEqual Parts\n\" started as a Mixoloseum Thursday Drink Night where I gained an appreciation of how interesting of a process it can be to develop a drink that fits a structure instead of tinkering with the proportions later.  I have also gained an understanding through the literature with 19th century recipes working the equal parts concept just as well as 21st century ones. I figured that it would be a good welcome back theme for it does not require special ingredients or genres outside of one's comfort zone (although being pushed out of one's comfort zone is often where one learns the most). My rough count is 29 participants this month with probably a few more stragglers knocking on the bar door knowing that last call is only symbolic here. Like all Mixology Monday events, we have a handful of first timers; this time, we have also have a strong showing from our French blogger-mixologists! In case, your language skills are not up to snuff, I will provide  translation links when needed. So on with the show!\nDJ Hawaiian Shirt from the Spirited Remix blog starts things off with the classic\nSaratoga\n. DJHS makes the assertion that splitting the spirits in a Manhattan so half is brandy makes for a superior drink. And I have found similar with the Prescription Sazerac.\nThe lovely folk over at the gardening, cooking, and cocktail blog Putney Farm decided to class up the Long Island Iced Tea with an elegant mixed spirit recipe called the\nLong Island Planters Punch\n.\nA Drink with Forrest showcases a drink that he entered in a contest at the Manhattan Cocktail Classic in 2010. Using Bernheim Wheat Whiskey, the\nFrisky Eve\nequal parted him into victory.\nDan from the amazing Kindred Cocktails drink database is a MxMo first timer; he got crafty and figured out how to adapt an entry in the database into a blog post. Riffing off of the Sam Ross neo-classic the Paper Plane, Dan's\nAvioncito\ntakes wing.\nLooking into my email inbox were a pair of French bloggers, both first timers I believe. Maxime of Cocktail Molotov blog presents a tropical take on the\nCorpse Reviver\nusing a glorious rum from Plantation. The last paragraph is in English, but here is the whole thing\ntranslated\n.\nPaul-Eric of the Sip Easy blog tinkers with the Between the Sheets to conjure up the\nAbove the Sheets\nby making the citrussy classic into a straights spirits recipe. Don't worry, Paul-Eric wrote his post in both French and English so no translation is needed!\nI, Frederic of Cocktail Virgin, found it amusing that even though I had picked the theme, I still had no clue what I was going to make until about a week out. I opted for a complex Fernet Buck called the\nEva Péron\nfrom Imbibe's\nThe American Cocktail\nbook.\nScott Diaz of Shake, Strain, and Sip looks at the Corpse Reviver and Last Word for inspiration before reaching for bottles of pisco and Swedish Punsch to craft the\nUndiscovered Country\n.\nDagreb of Nihil Utopia makes the excelled pre-prandial\nPerfect Cocktail\n. He took humorous offense at my event description that garnishes do not count and made his twist into something you might expect to see in Grecian artwork.\nIt is truly an honor to receive an entry from Mark Sexauer for he was one of the bloggers who participating when I first started reading Mixology Monday in 2006 or 2007 and later started submitting in 2008. Mark pairs agave and grappa in the\nRecorde's Invention\nfor a smoky, earthy, and vegetal effect.\nCeccotti of Bartending Notes discusses a wide range of equal parts drinks from how to craft a\nCollins\n-style drink on the fly to classics like the Between the Sheets.\nBrian from the Boo Lion blog based out of Taiwan took the time and effort to investigate one of the more difficult series of equal parters out there -- the\nPousse-café\n! Besides tackling a good number of them, he provides a bit of history and literary lore about this challenging drink style.\nChemistry of the Cocktail's Jordan goes Tiki with the\nShrunken Skull\n. He found his substitution of raspberry syrup for grenadine to be a good one.\nJFL, a loyal participant at the Mixoloseum's Thursday Drink Night and a first timer here, of course did Tiki in his post on Rated R Cocktails (don't worry, even with the blog name, they are all work-safe). He realizes that Don's Spices is only one ingredient and crafts the\nQuemada’s Idol\nas well as two other drinks.\nSouthern Ash's Joel joins the MxMo fold by swapping around the Negroni components and using Bourbon and Pimm's in what he calls\nThe Hooligan\n. Despite the name, it sounds like the exchanges reach a harmony.\nFrançois of Bariana rounds out the trio of French blogs by writing about Joaquin Simo's delightful\nNaked and Famous\n. While it is partially in English, here is a translated\nversion\n.\nZach, the Venture Mixologist, makes a grapefruit peel oleo saccharum syrup to sweeten his\nAtwood\n, a tribute to Kimball Chase Atwood who in the 19th century developed one of the largest grapefruit groves in the world.\nJoseph of Measure & Stir went to the multi-ingredient equal part\nZombie\nand includes a recipe for passion fruit syrup if you decide you want to make your own instead of purchasing it.\nThe Liquid Culture Project shares their\nHouse Bourbon Sour\nwhich appears like a delightful whiskey-based Hoop La! They find the addition of the Lillet Blanc's citrus-wine notes to elevate the drink.\nChris of the Steak and Whiskey blog offers the\nRahasia\nwhich works the rye-vermouth-amaro equal parts angle rather well.\nWordsmithing Pantagruel's Ed riffs on the Last Word with a Smith & Cross and Dry Curaçao number he calls the\nSwan Song\n.\nMike of DrinksBurgh describes a good after dinner three parter called the\nSmokin' Port\n; despite the name, the only smoky ingredient is a flamed orange twist, so perhaps a cigar is in order?\nAndrew from the Doré tumblr is another MxMo first timer! He tinkers with the Negroni and exchanges each ingredient including sweet vermouth for Byrrh for the\nByrrhoni\n.\nThe Mix Lab starts with the old school equal parts Side Car to concoct the perfect for autumn\nCalvados Sidecar\n, and riffs even further with the Irish whiskey-based Every Dog Has It’s Day.\nThe Muse of Doom from the Feu de Vie blog tinkers with the Between the Sheets and creates the\nHello Katie\nusing Tequila por mi Amante. And the Muse continues on with the strawberry-tequila theme with the spicy Hell Kitten.\nFogged in Lounge's Rowen offers up a four equal parter that somewhat reminds me of a Blood and Sand. But the\nArithmetic Leisure\nis very different with its dry rye gin and Campari!\nPaul of the Cocktail Chronicles may have stepped down as the MxMo puppetmaster, but not as a monthly participant! Paul is the second blogger to reach for Imbue vermouths, and he makes a tequila Negroni-like number dubbed the\nDisappearing Act\n.\nI think Brian the Digital Mixologist has a first -- a video submission! In his post, you can watch him mix up the daring\nFaint of Heart\nwith a healthy slug of bitters.\nFinally, BitterB might have started the Bon Vivant in Baltimore blog just for MxMo for it is the only post after their welcome entry, so greetings to the wacky world of cocktail blogging! BitterB took Jackson [Cannon]'s Night Cap as inspiration and mixes up the mezcal-laden\nTres Psychos\n.\nSo I am done with my second cup of coffee, had lunch and took a phone interview in the middle of this all, and I just double checked that every blog comment and email was accounted for in this write up. Thank you all for participating and for checking out each other's submissions! I believe that we have people to lead the next three MxMo's, but please get in touch with me if you would like to host future ones (the list of past events is on the Mixology Monday website so you know what to pick so that it does not repeat a theme exactly). Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5CYq4m4AwaLn6o0_SmEludM6apFVbAaQiYC-ze-N0fwgVpEfjt2Rxji6_lxdXscRY2TaPnxFz_j9OmfK5nm3qh8tfB7t2qcf2GS9Bh71Gxsw03iJF566Jtj4NSgVApiHh_f7jizsRlw/s320/mxmo_djhaw.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhXhd-6PvF_1Gy7CqmO2E29FOwQQEbhL1TDc0u8cpt-4ToVqlUZ3ZY25LiBVr_MiMDGaf8BLUnAC3y_Nh3cb1RgcBdYxT90ytSJHLs35IEyfC9zNTe-4WSVwR026fulOeyfwNmEPJctE/s320/mxmo_putney.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M9dqLVUBu5QKghN2lQ0BrAK9MhuEsMsIH-LTm-k6ZJBiEvZrPZx318klCp84DTcIYWOOebVauPnx9fuQRTE0SzhhovLPAxI7mZr5uvXeA-rpXqy6Gk8qNrlPgBG3Pc8753pxfqK6oG8/s320/mxmo_forest.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyb9UCxz0Z9-vhdGcl8Y0ewgdMAaFL9Ma7LahHcGPCmXh3zsBqlgvZvnZdOvWe7ceRnZ1Y9DnmOz7-kk6Vv1zVGkzWl3y-4PWoZdFIiKVkeRDFo1i2xqtwj4vIvaZ7hC94YigpqKtLYg/s320/mxmo_kindred.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1adFuimcqtvHNSp8Wk1qZKOrHQ6lEfFBSCbOwggK3nAp-s1JDZ_Qtbnqn0Z-bFm4Jr2MrLJ-ThbMhqP85cq2DAdDiJLn3m91dpwWdgbCt35QFI_2sD0kdCw7jS_XbBWyBT61gfRLPZGo/s320/mxmo_molotov.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4AVOnaq3XyGBy5OrDIioLt1adPb521rXLhKiPqAl0662zZ1byxQ89Wb8Q60oKp2oEp1HDB0HqQdRfhT85vEXqXh4l6As6-AUEVgbRC8U740ChOiBqPmZYareCmq7jLbShtqg8qIR7Yg/s320/mxmo_sipeasy.jp", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHrcNn6rGKbcus-3jDbWnu-whEAWsdZSVwgxYPLrFHpwNShEmJq4WtpSpBsr6IVNJg3sG70Ko8aekV7WhmawLI8NzsjAL_eEG0d0_j7uyNqXlJH1NIO2H0yKzs_LSdFpheiZOhqkEm8w/s320/mxmo_cvs.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOOaub-xwF4WXaWNevTUWmUvgbkT9zDOCgvIPGb_LDQbtTHNtCpSQH7baep07p1FUDDjHD93lN-JcqnFxUT7idBrj3zut_zkvoPUywcT7xV24o7FSTRE099KC1v2ZL1AFXZzw81ARFHc/s320/mxmo_shakestrain.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGIqhzFaRKQbGZJuCD5NhNkcR7T3oFfJ3fLKCIaj0eta8p9H_kvr-XJn47hCy4CBkWicdcCwcK3xbK1cc9D3j0X4Lh-eES5gr49tv9Hpltl4HTLFgTovDSMvuNKLRDbVPunVx7zMmo8I/s320/mxmo_dagreb.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwKD_Qh_ZU6zG7STNaRvWCjSkrAudVzPCXdD6lGQ7mL_uQYKs3QNxeeOFQl9Dkn42TTUE79NdrWg3Ai8oCjXt0RcnBjQxCM4WNa9z11kaew1GC37v2G_Rm6mVdlXHpZM_vF1SwihWStA/s320/mxmo_markse.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginVFJSdYrwkZrjn5Q80FoYBW55qeItmLNc1ZnAuFKQ6gwVT9ns6sRSurfrbLT5lKcVZzis59Kt8Dy14PdsOsZvd6EqXAfjjUhhPdotXCQ52UAsOMSZaAiq6skpDtvUyD9ZzKpycsO2bI/s320/mxmo_bartendnote.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4dBoTnoyYw07kBTqnSBb7iCXFLhYNIezzx80JfJpkwoyQWU9kO59-NdHIm8Lcb0Q1btaA8wW9t-J3BnU-OdyQ-MYcM2n6g2provcofNkiBx2mEpqaS8mpfJ8UdYJuCNnhwxecMzKtd0/s320/mxmo_boolion.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0byNafYL96AsnwlbzXhhuVF_1IpTujlkdZovJAkayL2B4eaLjIhLhw4qfTGYJ5dAkBUu4Y14WkkrsY08lF6zM4wNqD6DkuSsL7FukcQFzfAbv0qxkV-XYk3OuMG5ffXD09kOaKqThfA/s320/mxmo_chemist.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WDA0thDhALfgpkex-FyHzQdvXZtU15NnYhz3ob_g-b3gzAnCadKSVEdDLqRuLtGIRq8hnguNB1k-ZOJMwTeeOjisoa2XBLMcCHtqoGzUwiu6rIUZdE9WJhtQkQuZuhEeDBMHbFzZeBA/s320/mxmo_ratedr.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqBRj-c0p7qDirg8uM_ixfP786-oBKGpydi8EHJXyH-rpXDaQ7HYEtI7mKO0vgc7CxyxheV7Cyw2Oz1oI2xrabzMroHMPJNV0mD5epp24WC-Xn85jazWzDFemZqIpkb3jkxW5FYVPc58/s320/mxmo_southern.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVbOlkuajXUjk08ZpWqHXciZUEYYWvEkAtS5ig1g3bR5TNOb9yWgcgG4lYf3QvJsi9uExGPhkIF59Mbs4HDrF3XnL5e29Zy8S_B-I7XRi2w5g-hvDRVVt8uuz1rePZ5CPGMKMxfK8diM/s320/mxmo_bariana.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio66YwlMfFXHo_Q1UXp-oM8dE6A3lgTbUJg3egaE4TFkmtiHL19sEn2zm-V220H8131x8mycBgPs5Jh4BM6_bO_e7HmpScK_pLa5aAwiWYyp6Jqf8yCrzFbjO62O0PHFH3NWHcfjPbXIE/s320/mxmo_vent.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98LGgRoU_toRilSrEe89v_LWdeLkhU-K8-3DgMGLVtwUCqFNm-IpU0eiMIxHUZ-wvqsBTs5mYE-NDZR7TvSQyP1E0pjHLnhJtsoUZrWXvFgal9O951YErE0nkqwrr7i1EKr4uEYntzSk/s320/mxmo_measurestir.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFlppOLKCwhhhxfbCmPpEBA8P0RN5RPwNkpkW5clXlKSm_qm3zvacncAfNO13xEj_6MR-uvwj9DOG2HSkswlSkzT_U_W-G2Dl9pqWxafFfFKJbbU1CBytfIY2K395rCnvlt3g4lx4_68/s320/mxmo_liqcult.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvisB0AMz3Aywi5uFxmw8L9QY2yR6y9V349TN7JKMGdyoED8Rd90N6GIQ-nsxgNXVhZg6H5LNwt2f9ZCI9v2zBeh0RXdWzwYOMvjDsNtl1PihiYWK4jnvCfZURPPKshbk2QyGajzO5Fc/s320/mxmo_steak.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIZ9x9F38DfUMjL8ZJFbBp3wpq1_WpJkmDDcoOCfEK_jrqkdhryPDxtC6QV7oQeG2IG00fu5oMJMiKc0Qgr5xtyWZeiVA_HP8l1W6aOKOzXNxd5I2mZx8mqKvwXA8-EYivlIzyh3dtlA/s320/mxmo_pantag.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIeP4rrA_haSAHMEONkzxgnNFP43cq6ELFv5yapfSa1cz0f3KZSwqPkUi9xdMoEB9rHG5mqpJes8SJdH7rNfXLy5hMVSaRFvHExwUE88EF4omA5Erq8rvRQ8b0Th41ojyTiJbreNTY1c/s320/mxmo_d_burgh.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcndnkn7Ah2QjnrNz_anHFqx4C52uWdYwXNFPBCc7g0oVhN9qA0d1V-ql3SjgM7g4-0szfchROh1OYBhwxli36Qp2kRKr7a9MX6fafayAlouHGoOfMc3ShwHeWIt53xRiYCL1PfuiTUQA/s320/mxmo_acdore.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bQ-WQk-eBWLcn06CMR24ntO-A3BnD82XJbhv-dWUNxqkXe26mrkUv79qk66MptlbV9Q-L30rYZZ_C5AhMmNH7104iYoRlTIauPIpiIEWrrqf5-rbk2cuG4gBZR-tg7e0JxYGc8H6gEk/s320/mxmo_mixlab.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NVH8T2hu5l47JIQbqtx2Ypd9ham_bia5PheA43q6T-g2eF37VrQ0liMWJNK3mgImcbl4Jh-8QlOmH5sp24se04_6PDYdl5f8ZJUmsrSsXLMC7P4K2Gk6ffQvj3NZP4fj7qM26u82chw/s320/mxmo_feudevie.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDsZTLXe8ClOMZFDNnTzzPOAIY-Jw29-Rrn_aGhqO_rvo01onIVTclVim98WVevkTHjq5qVKhrnoBQhKOjEKJ3uWMMe4R6y2xf50-z3mRM5peQehW3kzo6WxsnydQsnEbSODCDruU95g/s320/mxmo_fogged.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIexmpvaQ62yBnAV3tSrWELkgv7CyRPswde_6JWEpNlXhiWq3AjNNmhZDGjXIQxjjWNdkkX-1Oru_mcfgJGKPjw3WSRLoYIAs9woRfDBumJvAwdOqt4RFTFwWilcIMt2WgMuDuTfNlCI/s320/mxmo_chronicl.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxdPhoNtRmfROMnFNdsQb-zwlseCNoeWWQbrP9tGrr7M1C80bUP-mBX-8EL7MksJF4DVROxV4vvPm377GWrf3gvNuM9OjX-Zw-62EPK0W50-fh1zyNsGcv5oTPjVIbnDgdzMEDXAicOU/s320/mxmo_digital.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNNWq-Q7b-nxCZxf_sahtRal_Py1z3utD2g_ZKd2rpfHERnRB6VsUUphBj6wzKez0ZUEpupl2sFGXhQC5JRR76cRvecoEnuuhSElZ4MugEy0_4PLu-Pcsg4POBXByYG0QX9G7zxPr9Sk/s320/mxmo_balt.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 6 }, { "title": "siesta", "url": "https://cocktailvirgin.blogspot.com/2012/09/siesta.html", "published": "2012-09-18T18:05:00.000-04:00", "updated": "2017-08-07T11:41:27.081-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Katie Stipe", "source": "P.D.T. Cocktail Book", "year": 2006 }, "categories": [ "campari", "grapefruit juice", "lime juice", "simple syrup", "tequila" ], "ingredients": [ "2 oz Tequila (Espolon Reposado)", "1/2 oz Campari", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "2 oz Tequila (Espolon Reposado)\n1/2 oz Campari\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nTwo Wednesdays ago, we began the evening with the Siesta from the\nP.D.T. Cocktail Book\n. The recipe was created by Katie Stipe in 2006 as she used the classic\nHemingway Daiquiri\nas a starting point. Besides the tequila, Campari, and grapefruit combination seeming tempting, I rather enjoyed the\nDutch Flip\nthat Katie created while at Vandaag, so I was definitely willing to try this one.\nThe grapefruit twist offered up complementary aromas to that of the tequila. On the sip, the grapefruit juice came across more strongly than the lime in perhaps some synergistic interaction with the Campari. Finally, the tequila and Campari flavors rounded out the drink on the swallow. Overall, I was reminded at how well grapefruit and Campari go together such as they have in the\nShiver\nand the\nTasmanian Twister\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWQFXY3lj_bX9exRuWTLw24bKfAHgLpNKc338a6KhqNxEPthrFV-vkhWqIrmKBgRHYtN0PC0ieIXuTQtjXEgE8OOD6vNJarFlrOHBEeOKJvkpoY7ioC5-AfpX_jZiKaBsPEt6t8G-liE/s320/siesta509.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWQFXY3lj_bX9exRuWTLw24bKfAHgLpNKc338a6KhqNxEPthrFV-vkhWqIrmKBgRHYtN0PC0ieIXuTQtjXEgE8OOD6vNJarFlrOHBEeOKJvkpoY7ioC5-AfpX_jZiKaBsPEt6t8G-liE/s800/siesta509.jpg", "comment_count": 2 }, { "title": "davis cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/09/davis-cocktail.html", "published": "2012-09-18T19:54:00.002-04:00", "updated": "2017-08-07T11:40:59.096-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": null }, "categories": [ "lime juice", "raspberry syrup", "rum", "vermouth (dry)" ], "ingredients": [ "1/2 Jamaican Rum (1 oz Smith & Cross)", "1/2 oz Dry Vermouth (1 oz Noilly Prat)", "2 dash Raspberry Syrup (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Jamaican Rum (1 oz Smith & Cross)\n1/2 oz Dry Vermouth (1 oz Noilly Prat)\n2 dash Raspberry Syrup (1/2 oz)\nJuice 1 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Siesta, I turned to Hugo Ensslin's\nRecipes for Mixed Drinks\nand spotted the Davis Cocktail. The recipe reminded me a bit of the\nQuaker Cocktail\nwith a\nScofflaw\n(minus bitters) feel to it. The Davis Cocktail began with the Jamaican rum's funk aroma that was colored on the fruity side by the raspberry and perhaps the lime. The sip was a balance of the rum's caramel notes and the tart lime juice, and the swallow began with the potent rum and ended with raspberry flavors and a dry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9KPmyyH0Faaq65NiGAUuM4CimtPYyHEzbejmBpCLyi-JBJhOdRUN9Q3ihQhUQdIBvROQpznOcv5N94CtWCUz4DBigH1Zs0hz6E63CBFixEQc5ssT_KAMbbGlpGd0hq2DXaSVROSCc10/s320/davis510.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9KPmyyH0Faaq65NiGAUuM4CimtPYyHEzbejmBpCLyi-JBJhOdRUN9Q3ihQhUQdIBvROQpznOcv5N94CtWCUz4DBigH1Zs0hz6E63CBFixEQc5ssT_KAMbbGlpGd0hq2DXaSVROSCc10/s800/davis510.jpg", "comment_count": 1 }, { "title": "defender", "url": "https://cocktailvirgin.blogspot.com/2012/09/defender.html", "published": "2012-09-19T18:32:00.000-04:00", "updated": "2017-08-07T11:40:20.482-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "parkrestaurant" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf Bar Days", "year": 1931 }, "categories": [ "#parkrestaurant", "bitters (orange)", "creme de violette", "gin", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Hayman's Old Tom Gin", "1 1/2 oz Carpano Antica Sweet Vermouth", "1/4 oz Crème Yvette", "3 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Hayman's Old Tom Gin\n1 1/2 oz Carpano Antica Sweet Vermouth\n1/4 oz Crème Yvette\n3 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Thursdays ago, I stopped into Park Restaurant in Harvard Square. The drink on the menu that caught my eye was the Defender. Bartender Daren Swisher explained that it was not a house original but one that appears in the\nOld Waldorf Bar Days\nfrom 1931; he explained the history about the recipe being named after an American sailing ship that defeated in the British in the late 19th century America's Cup races.\nThe Old Waldorf-Astoria Bar Book\nfrom 1935 explains, \"The name of an American yacht which took care of one of Sir Thomas Lipton's early but seemingly endless 'Shamrocks.'\"\nThe Defender's orange twist complemented the drink's gin and fruity aroma. The vermouth's grape and the Yvette's berry filled the sip, and the swallow began with gin and ended with a bitter floral finish. Overall, the Defender reminded me a lot of the classic\nTrilby\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8B7HyB6oDbDXOeGzVKzP5u5rEeD3XyRaYyTVv1NdhYr6Gg0_i4_27j9XkJeoCVF17dIddJdKIK-EGEwyfWG_Lbm51jccojJDr0vuZORexdy4A9Nr0L-w0LIBtotGKq2XZjo6wyFDtz0/s320/defender.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ04M8ALNeuejR_o-xl7vkerGh-nz1HFq3GWrzvjEkHbDrvS14Gdd48yayzH0GfgX3-42E71sP_5qnp7AzYrOqwAkB_6SKyDvZKf0vr4jPYQjBA774CGDJK002cs4mKI1tAdZR8UxNyzk/s320/defender513.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8B7HyB6oDbDXOeGzVKzP5u5rEeD3XyRaYyTVv1NdhYr6Gg0_i4_27j9XkJeoCVF17dIddJdKIK-EGEwyfWG_Lbm51jccojJDr0vuZORexdy4A9Nr0L-w0LIBtotGKq2XZjo6wyFDtz0/s800/defender.jpg", "comment_count": 0 }, { "title": "damp hands of melancholy", "url": "https://cocktailvirgin.blogspot.com/2012/09/damp-hands-of-melancholy.html", "published": "2012-09-19T19:07:00.000-04:00", "updated": "2017-08-07T11:39:19.654-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "parkrestaurant" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Daren Swisher", "source": "Park Restaurant", "year": null }, "categories": [ "#parkrestaurant", "amaro", "bitters (aromatic)", "vermouth (sweet)", "wine (red)" ], "ingredients": [ "1 1/2 oz Carpano Antica Sweet Vermouth", "1 oz Amaro Montenegro", "3/4 oz Shooting Star Syrah 2010 (*)", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing two ice cubes. Flame an orange twist over the drink and garnish with a fresh one.", "body_text": "1 1/2 oz Carpano Antica Sweet Vermouth\n1 oz Amaro Montenegro\n3/4 oz Shooting Star Syrah 2010 (*)\n2 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a rocks glass containing two ice cubes. Flame an orange twist over the drink and garnish with a fresh one.\n(*) Any big, dry, and tannic Syrah wine will do.\nFor a second drink at Park Restaurant in Harvard Square, I asked bartender Daren Swisher what else he had been tinkering with. Daren suggested a wine cocktail based off of a conversation with writer (and\ndrink creator\n) Luke O'Neil about the difficulties of being a professional writer. In Luke's blog, he had a quote on this topic from\nJames Thurber\nthat contained the lines, \"The notion that such persons [writers] are gay of heart and carefree are curiously untrue. ...The little wheels of their invention are set in motion by the damp hands of melancholy.\" Daren decided that he needed to craft a drink after that last phrase and set to work.\nThe Damp Hands of Melancholy began with orange oils and grape aromas. Grape was a common theme here for the sip was a sweet grape, and the swallow had more grape notes finishing with the dryness of wine tannins and the bitters' clove and cinnamon. Indeed, the drink was at first very grape, but after a few sips the balance began to change. Soon, the Amaro Montenegro's tangerine-mandarine and herbal complexity began to blossom as well as the clove from the bitters started to linger. While I attributed this to ice melt, Daren concluded that it was due to the build up of the Syrah's tannins on the tongue.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cd3_t_WVdNEJA48DWwlBWjiXm9Q8VZV2PMMlIjh_fk7mdjzs9MTcrmpPrpd7J00VMkt51lB9_nSBtDX7Hm9f4aB7wMcunM-Ch8Rd-hAZwb3mNCmg931vVvn0Gk_nKveKWqKmcEkaS5E/s320/damphand514.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cd3_t_WVdNEJA48DWwlBWjiXm9Q8VZV2PMMlIjh_fk7mdjzs9MTcrmpPrpd7J00VMkt51lB9_nSBtDX7Hm9f4aB7wMcunM-Ch8Rd-hAZwb3mNCmg931vVvn0Gk_nKveKWqKmcEkaS5E/s800/damphand514.jpg", "comment_count": 0 }, { "title": "kingsbury", "url": "https://cocktailvirgin.blogspot.com/2012/09/kingsbury.html", "published": "2012-09-20T18:55:00.000-04:00", "updated": "2017-08-07T11:38:50.425-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Eric Alperin", "source": "The Varnish", "year": null }, "categories": [ "campari", "champagne", "licor 43", "lime juice", "vermouth (dry)" ], "ingredients": [ "1/2 oz Campari", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Licor 43", "1/2 oz Lime Juice" ], "instructions": "Shake with ice for 5 seconds and strain into a flute glass. Top with brut prosecco (Gruet Blanc de Blancs) and garnish with a long thin slice of cucumber.", "body_text": "1/2 oz Campari\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Licor 43\n1/2 oz Lime Juice\nShake with ice for 5 seconds and strain into a flute glass. Top with brut prosecco (Gruet Blanc de Blancs) and garnish with a long thin slice of cucumber.\nTwo Fridays ago, I had picked a cucumber from the garden and remembered that there was a recipe I had eyed in\nLeft Coast Libations\nthat called for one as a garnish. The drink was the Kingsbury created by Eric Alperin from Los Angeles' Varnish. Luckily, I did not skimp on the cucumber slice for it contributed herbal notes to the aroma and taste. In addition to the cucumber on the nose, I got fruit-Campari and Andrea got sparkling wine notes. The sip was a crisp, carbonated wine and lime flavor, and the swallow contrasted Campari's sharper bitterness with Licor 43's sweeter vanilla and other spices. After a few sips, the cucumber elements began to infuse into the drink and added to the flavors in the sip. Overall, the Campari, citrus, and sparkling wine notes reminded me somewhat of Tyler Wang's\nLa Passeggiata\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWsyIz3mvwad64YnpRnGTShbUnuQ7apaKhFFWXpVitiakxwpxzs0iYLQ0EICC_GdrtUuYnPhs1bmvA5QWY5IN7CClLISv_GfVSQM4RDq18cROif0HK_6g0MRodKhb6icqpi-k20c_Gf0/s320/kingsbury515.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWsyIz3mvwad64YnpRnGTShbUnuQ7apaKhFFWXpVitiakxwpxzs0iYLQ0EICC_GdrtUuYnPhs1bmvA5QWY5IN7CClLISv_GfVSQM4RDq18cROif0HK_6g0MRodKhb6icqpi-k20c_Gf0/s800/kingsbury515.jpg", "comment_count": 0 }, { "title": "bronco buster", "url": "https://cocktailvirgin.blogspot.com/2012/09/bronco-buster.html", "published": "2012-09-20T19:22:00.000-04:00", "updated": "2017-08-04T11:30:50.593-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Arizona Biltmore", "year": null }, "categories": [ "applejack", "curacao", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 jigger Applejack (1 oz Laird's)", "1 jigger Rye (1 oz Redemption)", "1/2 jigger Curaçao (1/2 oz Pierre Ferrand)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 jigger Applejack (1 oz Laird's)\n1 jigger Rye (1 oz Redemption)\n1/2 jigger Curaçao (1/2 oz Pierre Ferrand)\nJuice of 1/2 Lemon (1/2 oz)\n(1/4 oz Simple Syrup)\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Saturdays ago for the cocktail hour, I searched through Ted Saucier's\nBottoms Up\nand spotted the Bronco Buster from from the Arizona Biltmore in Phoenix. Despite the book having been published in the 1950s, I was surprised to discover that the resort-hotel is still in existence. The last time the hotel was in the news was when John McCain conceded defeat in the 2008 election on the its lawn. Saucier's book also contains another more famous rye-applejack cocktail, namely the potent\nDiamondback\n, which is on both Green Street and Brick & Mortar's menus.\nThe orange twist on the Bronco Buster added to the fruitier aromas I detected and to the rye whiskey ones Andrea smelled. The lemon-orange sip led into a rye and apple swallow that finished with the lemon's tartness. Both Andrea and I found the recipe a bit on the tart side, so I added a dash of simple syrup and stirred it in; perhaps the Pierre Ferrand's drier-than-average Curaçao caused me to err in my initial recipe balance assumptions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpSgQKlbOOqJlA_Ggnt7hddGCwCvUayV5uLtgXGbRfTofGvbyF2xhu4EhomtHYKIGDlDb9igxQ31gIViyLhiAPCbZ_lYxLlOfPPjU4XbCPwF-2VrB7gMJvE7GOxJsD-Mov-wOJvUqrbw/s320/broncobuster516.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpSgQKlbOOqJlA_Ggnt7hddGCwCvUayV5uLtgXGbRfTofGvbyF2xhu4EhomtHYKIGDlDb9igxQ31gIViyLhiAPCbZ_lYxLlOfPPjU4XbCPwF-2VrB7gMJvE7GOxJsD-Mov-wOJvUqrbw/s800/broncobuster516.jpg", "comment_count": 0 }, { "title": "antoine's demise", "url": "https://cocktailvirgin.blogspot.com/2012/09/antoines-demise.html", "published": "2012-09-21T17:02:00.002-04:00", "updated": "2017-08-04T11:30:07.350-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden 2", "year": null }, "categories": [ "#sichuan-garden2", "bitters (Peychaud's)", "lime juice", "passion fruit syrup", "pimento dram" ], "ingredients": [ "1 1/2 oz Peychaud's Bitters", "1 oz Passion Fruit Syrup", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass with a large ice cube. Garnish with a few spritzes of allspice dram.", "body_text": "1 1/2 oz Peychaud's Bitters\n1 oz Passion Fruit Syrup\n3/4 oz Lime Juice\nShake with ice and strain into a rocks glass with a large ice cube. Garnish with a few spritzes of allspice dram.\nTwo Sundays ago, Andrea and I ventured up to Woburn to visit bartender Ran Duan at Sichuan Garden 2 for dinner. For a start, I was drawn towards the Antoine's Demise with the Antoine in question being the New Orleans pharmacist Antoine Amédée Peychaud who created Peychaud's Bitters. Ran described how the drink was part of a progression series from the\nGunshop Fizz\nin\nBeta Cocktails\n. The combination of bitters, passion fruit syrup, and citrus reminded me more of Jamie Boudreau's\nNovara\nthough, except there, the bitters were Campari and not Peychaud's. When Ran started making the drink, I was amused that he had a speed-pour spout on a large bottle containing the Peychaud's Bitters to fill the jigger more quickly.\nThe dram's allspice and clove spice notes accented the housemade passion fruit syrup aroma. The sip was rather citrussy from the combination of lime and passion fruit, and the swallow had the passion fruit merging elegantly with the Peychaud's Bitters as well as a dry finish. I was quite surprised at how mild the Antoine's Demise was for being such a bitters-heavy drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6pg48mKdQfJ_OlpeYrqsWlY_m8UrD34vk4g56qcnPohxE0kXg2WAsKZKXFcL7iuozx2LiZhpOO4kBh-p-UpljAr84kJ-tc6Gn30D59k6frUX7Mr1RrRRCCkutE6u6r3DzfGfHULbbNo/s320/antoinesdemise517.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6pg48mKdQfJ_OlpeYrqsWlY_m8UrD34vk4g56qcnPohxE0kXg2WAsKZKXFcL7iuozx2LiZhpOO4kBh-p-UpljAr84kJ-tc6Gn30D59k6frUX7Mr1RrRRCCkutE6u6r3DzfGfHULbbNo/s800/antoinesdemise517.jpg", "comment_count": 2 }, { "title": "[henry hall highball]", "url": "https://cocktailvirgin.blogspot.com/2012/09/henry-hall-highball.html", "published": "2012-09-21T18:09:00.003-04:00", "updated": "2017-08-04T11:29:34.284-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden 2", "year": null }, "categories": [ "#sichuan-garden2", "gin", "ginger beer", "lime juice", "sherry" ], "ingredients": [ "1 oz Tanqueray 10 Gin", "1 oz Lustau Los Arcos Amontillado Sherry", "1/2 oz Lime Juice", "1/2 oz Cranberry Shrub (*)" ], "instructions": "Shake with ice and pour into a Highball glass containing 2 oz ginger beer. Twist a lime peel over the top and garnish with Marasca cherries. Add a straw.", "body_text": "1 oz Tanqueray 10 Gin\n1 oz Lustau Los Arcos Amontillado Sherry\n1/2 oz Lime Juice\n1/2 oz Cranberry Shrub (*)\nShake with ice and pour into a Highball glass containing 2 oz ginger beer. Twist a lime peel over the top and garnish with Marasca cherries. Add a straw.\n(*) While this one was housemade, Tait Farm makes one that is available at\nThe Boston Shaker\n. And\nrecipes\nto DiY are on the web.\nWhen our food arrived at Sichuan Garden 2, I asked Ran Duan if he could make me a drink that would go well with the spicy dish I had ordered. To match the food, Ran reached for a housemade cranberry shrub and created an intriguing Buck. For a name, I was going to dub it the Bog Buck, but with a little research, the Henry Hall Highball seemed like a craftier name. Captain Henry Hall of Dennis, MA, is credited with being the first to farm cranberries back in 1816.\nThe cherry garnish worked well with the lime twist to set up an aroma that matched the tart fruity flavors to follow. The sip was a carbonated lime, and the swallow began with sherry and cranberry notes and ended with ginger and the gin's juniper. Indeed, the shrub's vinegar added a savory element to the drink that complemented the ginger rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzuTTtCJlPhxdJ2jlmB850XwhUeDcklzgxq8atSZf5bGfGBnc2LAryltF7hgVTUGiAOF3qDjRTKAQsAtsjh5StcciXEzTmh-i3Ffu1iKLCU5wCzFdwjd5Le6mqIxCAwCa4B9zUwEu_Yo/s320/bogbuck518.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzuTTtCJlPhxdJ2jlmB850XwhUeDcklzgxq8atSZf5bGfGBnc2LAryltF7hgVTUGiAOF3qDjRTKAQsAtsjh5StcciXEzTmh-i3Ffu1iKLCU5wCzFdwjd5Le6mqIxCAwCa4B9zUwEu_Yo/s800/bogbuck518.jpg", "comment_count": 0 }, { "title": "smoke, vine, & seed", "url": "https://cocktailvirgin.blogspot.com/2012/09/smoke-vine-seed.html", "published": "2012-09-24T19:00:00.000-04:00", "updated": "2017-08-04T11:28:54.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": "room temperature", "glassware": null, "technique": "stir", "attribution": { "creator": "Joe Hines", "source": "Green Russell", "year": null }, "categories": [ "#sichuan-garden2", "*room temperature", "bitters (other)", "calvados", "port (tawny)", "scotch", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Sandeman Tawny Port", "1/2 oz Busnel Calvados", "5 drop Peach Bitters" ], "instructions": "Stir Build", "body_text": "1 1/2 oz Sandeman Tawny Port\n1/2 oz Busnel Calvados\n5 drop Peach Bitters\nStir\nwithout ice\nand pour into a small snifter glass rinsed with Lagavulin 16 Year Scotch. Garnish with a spritz of Lagavulin. Note: this is a room-temperature cocktail.\nAfter our meal at Sichuan Garden 2, Ran Duan made us a pair of room-temperature after dinner drinks. The one he made for me, the Smoke, Vine, & Seed, was created by Ran's friend Joe Hines, a bartender in Denver when he was at the Green Russell; Joe won the cocktail contest at this past summer's Colorado Wine Cocktail Celebration with this recipe. The drink began with smoke aroma at first, and as that subsided, the bouquet was more grape. The grape in the rich sip continued into the swallow where it paired with the apple and peach notes.\nThe room-temperature number than he made for Andrea was the Bath Salt that was different than the one of a\nsimilar name\nat Trina's Starlite Lounge. This one began with a hazelnut nose that led into a grape and malt sip. On the swallow, the nut and fig flavors worked rather well with the Bourbon.\nBath Salt\n• 1 1/2 oz Carpano Antica Sweet Vermouth\n• 3/4 oz Bourbon\n• 1/4 oz Frangelico\n• 5 drop Salt Tincture\n• 2 dash Brooklyn Hemispherical Bitters Black Mission Fig Bitters\nBuild\nwithout ice\nin a small snifter glass and stir. Note: this is a room-temperature cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5T6BzmstWL6k-Ku2FBxhoQ7jKTW3X8lXvSCDewyEJ18RNe4yth9My6PD7shf3T8rZu38hI8VyKkS3xZu3SWUM4d1ADhNBsblxRNXWy2vuqm9nsh717OXZNm3fteYY90gBEc_B43k9n3A/s320/smokevineseed519.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5T6BzmstWL6k-Ku2FBxhoQ7jKTW3X8lXvSCDewyEJ18RNe4yth9My6PD7shf3T8rZu38hI8VyKkS3xZu3SWUM4d1ADhNBsblxRNXWy2vuqm9nsh717OXZNm3fteYY90gBEc_B43k9n3A/s800/smokevineseed519.jpg", "comment_count": 0 }, { "title": "pliny the elder", "url": "https://cocktailvirgin.blogspot.com/2012/09/pliny-elder.html", "published": "2012-09-24T19:20:00.000-04:00", "updated": "2017-08-04T11:28:07.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden 2", "year": null }, "categories": [ "#sichuan-garden2", "absinthe", "campari", "genever", "punt e mes", "sugar" ], "ingredients": [ "1 oz Campari", "1 oz Punt e Mes", "1 oz Genever", "1/2 oz St. George's Absinthe" ], "instructions": "Muddle a sugar cube and 2 mint leaves in the Campari at the bottom of a small shaker tin or Julep cup. Add the rest of the ingredients, stir, and fill with crushed ice. Garnish with mint sprigs and add a straw.", "body_text": "1 oz Campari\n1 oz Punt e Mes\n1 oz Genever\n1/2 oz St. George's Absinthe\nMuddle a sugar cube and 2 mint leaves in the Campari at the bottom of a small shaker tin or Julep cup. Add the rest of the ingredients, stir, and fill with crushed ice. Garnish with mint sprigs and add a straw.\nFor a follow up drink at Sichuan Garden 2, bartender Ran Duan suggested a Julep he called Pliny the Elder. I neglected to ask Ran whether his drink was a homage to the Roman philosopher or the prized California-brewed IPA of the same name. With vermouth, gin, amaro, and absinthe in the mix, the Pliny the Elder reminded me slightly of the\nPontarlier Julep\nthat appeared in\nImbibe\nmagazine.\nThe Pliny the Elder led off with a mint aroma that transitioned to a malty and grape sip from the Genever and Puny e Mes, respectively. The swallow was a bitter herbal burst of the Campari, Punt e Mes, and absinthe with a lingering anise-fennel finish. Overall, it did have shades of a Negroni, but the absinthe and mint shifted the balance quite a bit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUEHl6-Zv2kWBU3wdgZ3li38-eM2khLj8-H1EAKeqhTv8Q9WbI5-oymMgorOI3o6LwYSnYh8elrQpufWGtVlkvqEhhEgtO67K80zwIbYbIUVNpm8PeFWZOxqOy0QjECzsv4sFEe-Q76Q/s320/plinyelder520.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUEHl6-Zv2kWBU3wdgZ3li38-eM2khLj8-H1EAKeqhTv8Q9WbI5-oymMgorOI3o6LwYSnYh8elrQpufWGtVlkvqEhhEgtO67K80zwIbYbIUVNpm8PeFWZOxqOy0QjECzsv4sFEe-Q76Q/s800/plinyelder520.jpg", "comment_count": 0 }, { "title": "cyanara", "url": "https://cocktailvirgin.blogspot.com/2012/09/cyanara.html", "published": "2012-09-24T19:34:00.000-04:00", "updated": "2017-08-04T11:27:31.298-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joe Hines", "source": "William & Graham", "year": null }, "categories": [ "#sichuan-garden2", "cynar", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Cynar", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "2 leaf Basil", "5 leaf Mint" ], "instructions": "Shake with ice and double strain into a cocktail coupe. Garnish with a lime twist.", "body_text": "2 oz Cynar\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n2 leaf Basil\n5 leaf Mint\nShake with ice and double strain into a cocktail coupe. Garnish with a lime twist.\nFor a nightcap at Sichuan Garden 2, Ran Duan made us a low proof herbal number using Cynar. The Cyanara was another drink created by Ran's friend Joe Hines, a bartender at William & Graham in Denver. With the basil and lime juice, the concept reminded me of a Cynar-for-Green Chartreuse version of Ben Sandrof's\nSilent Order\n. The lime twist's aroma prepared the mouth for the citrus sip. Of the muddled herbs, the basil was the strongest and it paired rather well with the Cynar on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilrzpJCrbENoUAFBrJzgQBTDX2nUouI5HDCFpJULF1xMRphzH4485qVgXQ1eDKwXF52W3kUKhnwqaE8WH4aCFJelmxzfKAOFmMaRC5sphS9TTTt1crZUKtVRmUdriegTFqgnpF3b7Yo4/s320/cyanara522.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilrzpJCrbENoUAFBrJzgQBTDX2nUouI5HDCFpJULF1xMRphzH4485qVgXQ1eDKwXF52W3kUKhnwqaE8WH4aCFJelmxzfKAOFmMaRC5sphS9TTTt1crZUKtVRmUdriegTFqgnpF3b7Yo4/s800/cyanara522.jpg", "comment_count": 0 }, { "title": "cara-me-away", "url": "https://cocktailvirgin.blogspot.com/2012/09/cara-me-away.html", "published": "2012-09-25T16:40:00.000-04:00", "updated": "2017-08-04T11:26:08.688-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Andy Holub", "source": "Regal Beagle", "year": null }, "categories": [ "#other", "bitters (other)", "gin", "kümmel", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Ransom Old Tom Gin", "1/2 oz Kümmel", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Leopold Maraschino Liqueur", "2 dash Fee's Rhubarb Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a flamed lemon twist.", "body_text": "1 1/2 oz Ransom Old Tom Gin\n1/2 oz Kümmel\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Leopold Maraschino Liqueur\n2 dash Fee's Rhubarb Bitters\nStir with ice and strain into a cocktail glass. Garnish with a flamed lemon twist.\nSeveral weeks ago when we were at the Citizen Public House, we were sitting next to a gentlemen and we began chatting. Turned out that it was Adam Grushey who manages the beverage program at the Church around the corner as well as the Regal Beagle in Coolidge Corner, Brookline. He recommended that I check out a drink that the Regal Beagle bartender Andy Holub had come up with for a Bombay Sapphire East competition. Unfortunately, Andy's drink lost to the handiwork of Local 149's John Mayer, but the combination of gin and kümmel drink had me curious. When I stopped into the Beagle, Andy described how despite the drink being created for a Bombay Sapphire event, the recipe really shined with Ransom's Old Tom Gin. He also opted for Leopold's new Maraschino liqueur; when he gave me a taste of it and Luxardo's product, Leopold's was fruitier to Luxardo's nuttier and funkier liqueur.\nThe lemon twist provided bright notes to the kümmel's caraway aroma. The sip was a combination of grape and cherry flavors, and the swallow offered the spice and herbal notes of the gin and kümmel and ended with a delightful cherry finish. Indeed, the balance of fruit to spice was rather well done in the Cara-Me-Away.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCiL3Pi0hGmShxtXxxlmzTLykYWvwjrlHzRd-AUYXWsswqiEuDhcesveU2isfpieqU0WavuD7a4mkuSEdbweDXk-OaIcPvP0lny6asHbGnpNkc1zboVnbApiSRRIWjrvOCgfFy_dJSQQ/s320/caraway524.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCiL3Pi0hGmShxtXxxlmzTLykYWvwjrlHzRd-AUYXWsswqiEuDhcesveU2isfpieqU0WavuD7a4mkuSEdbweDXk-OaIcPvP0lny6asHbGnpNkc1zboVnbApiSRRIWjrvOCgfFy_dJSQQ/s800/caraway524.jpg", "comment_count": 0 }, { "title": "the deadline", "url": "https://cocktailvirgin.blogspot.com/2012/09/the-deadline.html", "published": "2012-09-25T16:54:00.000-04:00", "updated": "2017-08-04T11:25:33.690-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Lineage", "year": null }, "categories": [ "#lineage", "benedictine", "lime juice", "st. germain", "whiskey" ], "ingredients": [ "1 1/2 oz Bully Boy White Whiskey", "1/2 oz St. Germain", "1/2 oz Benedictine", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain in a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Bully Boy White Whiskey\n1/2 oz St. Germain\n1/2 oz Benedictine\n3/4 oz Lime Juice\nShake with ice and strain in a cocktail glass. Garnish with a lemon twist.\nAfter visiting the Regal Beagle, I continued up Harvard Ave to Lineage where I stopped in to say hello to bartender Brendan Pratt. For a first drink, I asked Brendan for the Deadline which turned out to be a recipe from the previous bartender Ryan Lotz before he left for the Hawthorne. Since St. Germain and Benedictine paired so well in Jabriel Donohue's\nPantorium\n, I was definitely keen on trying this combination again.\nThe Deadline offered up a lemon and floral aroma. The citrus aspect continued on into sip where the lime juice mingled with the fruitiness of the St. Germain. The swallow contrasted the high floral notes of the St. Germain with the low herbal ones from the Benedictine; finally, the Deadline presented a clean finish from perhaps the lime or the white whiskey at the end. The white whiskey felt a little lost in the shuffle here, but it was certainly not out of place.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wwUpRXUyjOgVZXwEU3Kp4VAia1RpiuwbXsy15aTlTHYxtaXWBp9KVtsg2AabZ6x5ZhHlJO-z-UZGtFMgSBcb1c5krJeoaZdGLzy7-2HCirBqvGtvEJW0N2cplYIXV2YR6SeTM5ppW4g/s320/deadline525.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wwUpRXUyjOgVZXwEU3Kp4VAia1RpiuwbXsy15aTlTHYxtaXWBp9KVtsg2AabZ6x5ZhHlJO-z-UZGtFMgSBcb1c5krJeoaZdGLzy7-2HCirBqvGtvEJW0N2cplYIXV2YR6SeTM5ppW4g/s800/deadline525.jpg", "comment_count": 1 }, { "title": "fratelli flip", "url": "https://cocktailvirgin.blogspot.com/2012/09/fratelli-flip.html", "published": "2012-09-26T16:14:00.001-04:00", "updated": "2017-08-04T11:24:52.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "lineage" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Brendan Pratt", "source": "Lineage", "year": null }, "categories": [ "#lineage", "averna", "bitters (Angostura)", "bitters (Peychaud's)", "egg", "lemon juice", "maraschino", "scotch" ], "ingredients": [ "1 oz Dewar's Blended Scotch", "1 oz Averna", "1 oz Maraschino Liqueur", "1 barspoon Lemon Juice", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with ice. Double strain into a wineglass and garnish with freshly grated nutmeg.", "body_text": "1 oz Dewar's Blended Scotch\n1 oz Averna\n1 oz Maraschino Liqueur\n1 barspoon Lemon Juice\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\n1 Egg\nShake once without ice and once with ice. Double strain into a wineglass and garnish with freshly grated nutmeg.\nThe other drink I had at Lineage was the Fratelli Flip that bartender Brendan Pratt had created. Fratelli means \"brothers\" in Italian, and in the spirits world, it is often associated with amaro companies like Fernet, Campari, and Averna. The Flip began with a spiced nutmeg aroma that led into a thick, rich malt and caramel sip that had a hint of the lemon's brightness. Finally, the swallow offered up the Averna's herbal flavors followed by the Maraschino's nutty cherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZTOH04DK9c2jcLXNmyU6RyyDFvatjKIzgYIEVU3x45groBe2Rtuveo9spIYCGXVOsVBDCkzOT7CUZTgYCwAxScbm6ep2Kpt-uAFh1i3uEtK-FnE7tvRgCZL1VaS374EUmUvnxPTSu7Q/s320/fratelliflip526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZTOH04DK9c2jcLXNmyU6RyyDFvatjKIzgYIEVU3x45groBe2Rtuveo9spIYCGXVOsVBDCkzOT7CUZTgYCwAxScbm6ep2Kpt-uAFh1i3uEtK-FnE7tvRgCZL1VaS374EUmUvnxPTSu7Q/s800/fratelliflip526.jpg", "comment_count": 1 }, { "title": "magoun squad", "url": "https://cocktailvirgin.blogspot.com/2012/09/magoun-squad.html", "published": "2012-09-26T16:22:00.001-04:00", "updated": "2017-08-04T11:24:15.624-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday and John Gertsen", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "maraschino", "mezcal", "punt e mes" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1/2 oz Punt e Mes", "1/2 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a cherry.", "body_text": "2 oz Del Maguey Mezcal Vida\n1/2 oz Punt e Mes\n1/2 oz Luxardo Maraschino Liqueur\nStir with ice and strain into a rocks glass. Garnish with a cherry.\nTwo Thursday ago, Andrea and I dined at Rendezvous in Cambridge. For a first drink, bartender Scott Holliday made me a recipe that he had come up with the night before with Drink's John Gertsen. They named this mezcal Red Hook variation after the Winter Hill neighborhood in Somerville where Scott, John, and we live called Magoun Square. The drink began with a mezcal nose that led into a grape sip. The smoky agave was counted by the Maraschino on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvGDgKD7XOtcpMTxldO7erC69psJyE8CT8wehxwWnEMhzP6VzDu72YBOnDRQ4sob2_A2kRuetjaIr6_bw3ptP9CTqOtQAw4SsL9ia0SJkfDqeYyqkdbcaraT1DSPSIdzQWgE5yrYqIiY/s320/magounsquad527.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvGDgKD7XOtcpMTxldO7erC69psJyE8CT8wehxwWnEMhzP6VzDu72YBOnDRQ4sob2_A2kRuetjaIr6_bw3ptP9CTqOtQAw4SsL9ia0SJkfDqeYyqkdbcaraT1DSPSIdzQWgE5yrYqIiY/s800/magounsquad527.jpg", "comment_count": 0 }, { "title": "gloamin dwines", "url": "https://cocktailvirgin.blogspot.com/2012/09/gloamin-dwines.html", "published": "2012-09-27T19:08:00.004-04:00", "updated": "2017-08-04T11:23:44.413-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (orange)", "calvados", "chartreuse (yellow)", "cynar", "lillet", "scotch" ], "ingredients": [ "2 oz White Horse Blended Scotch", "1 oz Cynar", "1/2 oz Cocchi Americano", "1 dash Scrappy's Celery Bitters" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with Caol Ila 12 Year Scotch. Twist a lemon peel over the top. Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top.", "body_text": "2 oz White Horse Blended Scotch\n1 oz Cynar\n1/2 oz Cocchi Americano\n1 dash Scrappy's Celery Bitters\nStir with ice and strain into a rocks glass rinsed with Caol Ila 12 Year Scotch. Twist a lemon peel over the top.\nFor my second drink at Rendezvous, I wanted what Scott Holliday had made for Andrea as her first round; indeed, a few sips were not enough. The drink was called the Gloamin Dwines which is Scottish for \"declining twilight\"; perhaps this implies that the violet hour is leaving and night is about to set in.\nThe Gloamin Dwines offered up lemon oil aroma along with the briny smoke note of the Caol Ila. The Cynar's caramel and the Scotch's malt on the sip were lightened by the Cocchi Americano's citrussy hints. The Scotch played well with the Cynar on swallow, and the Cynar transitioned elegantly into the celery notes on the finish.\nPolymorphous Perversity\n• 2 oz Morin Selection Calvados\n• 1/2 oz Yellow Chartreuse\n• 1/2 oz Cocchi Americano\n• 1 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top.\nAndrea's second drink from Scott was a delightful apple cocktail full of savory and citrus notes that was perfect for the autumnal air.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0p2zS1brGLBDIm6q6ZA2Gsorv38Hjt_u8v7qNu1fT57iH7YDRhv60zCyxpBtlGOOYcu1CRLCXNz1Kwju627X150HL8ODo0w1jQIwC9Lt9YzCnkaQLgZCY77h0O-c40g4OtNbCwCelGE/s320/rendezvouscotch529.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0p2zS1brGLBDIm6q6ZA2Gsorv38Hjt_u8v7qNu1fT57iH7YDRhv60zCyxpBtlGOOYcu1CRLCXNz1Kwju627X150HL8ODo0w1jQIwC9Lt9YzCnkaQLgZCY77h0O-c40g4OtNbCwCelGE/s800/rendezvouscotch529.jpg", "comment_count": 0 }, { "title": "old hall", "url": "https://cocktailvirgin.blogspot.com/2012/09/old-hall.html", "published": "2012-09-27T20:06:00.003-04:00", "updated": "2017-08-04T11:23:01.019-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "gin", "pimm's no. 1", "vermouth (dry)" ], "ingredients": [ "5/10 Nicholson's London Gin (1 2/3 oz Martin Miller Westbourne)", "3/10 Noilly Prat Dry Vermouth (1 oz)", "1/10 Pimm's No. 1 Cup (1/3 oz)", "1/10 Rose's Lime Cordial (1/3 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "5/10 Nicholson's London Gin (1 2/3 oz Martin Miller Westbourne)\n3/10 Noilly Prat Dry Vermouth (1 oz)\n1/10 Pimm's No. 1 Cup (1/3 oz)\n1/10 Rose's Lime Cordial (1/3 oz)\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I was flipping through the\nCafé Royal Cocktail Book\nand spotted the fruity curiosity of a Dry Martini called the Old Hall. To the base of that classic was a hint of Pimm's No. 1 and Rose's lime cordial.  Honestly, I cannot remember the last time I opened up my Rose's, but I was curious to give the aged bottle some use with this recipe; surprisingly, our decade old bottle of Rose's smelled as fresh as ever, so props to British naval ingenuity!\nThe lime cordial added to the gin's piney notes on the nose. The sweet-tart lime sip led into gin notes on the swallow that finished with the Pimm's fruit flavor. Overall, the Old Hall was an interesting cross of a Martini and a Gimlet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFM-FSTDF2iEyAQ8QiwwJa1PB1jpg0Tb-NHReUZit9LQz4Feb65lPbsxemUDcoT1uu-K1FnvpcswaSJsrH5QUZVL93zW1m9nv3Gf7PHOUWk3Lyz26FDmyzAk8Y6MnRItdLkebhrC3OQRc/s320/oldhall530.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFM-FSTDF2iEyAQ8QiwwJa1PB1jpg0Tb-NHReUZit9LQz4Feb65lPbsxemUDcoT1uu-K1FnvpcswaSJsrH5QUZVL93zW1m9nv3Gf7PHOUWk3Lyz26FDmyzAk8Y6MnRItdLkebhrC3OQRc/s800/oldhall530.jpg", "comment_count": 1 }, { "title": "wit haven", "url": "https://cocktailvirgin.blogspot.com/2012/09/wit-haven.html", "published": "2012-09-28T17:51:00.000-04:00", "updated": "2017-08-04T11:21:23.620-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Paul", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "bitters (Angostura)", "genever", "lemon juice", "port (white)" ], "ingredients": [ "1 oz Barrel-aged Bols Genever", "1 oz Kopke White Port", "1/2 oz Lemon Juice", "1/2 oz Agave Nectar", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 oz Barrel-aged Bols Genever\n1 oz Kopke White Port\n1/2 oz Lemon Juice\n1/2 oz Agave Nectar\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nTwo Sundays ago, Andrea and I visited Island Creek Oyster Bar. For a drink, I asked bartender Paul for the Wit Haven. The Wit Haven utilized the bottling of the Genever barrel that Jackson Cannon selected at the Bols distillery. Apparently, this is the first single-barrel bottling that Bols has done with the Genever, and the wealth is spread between the three bars that Jackson Cannon supervises.\nThe twist's lemon oil greeted the senses and prepared the mouth for a sweet lemon sip that contained soft white port flavors; as the drink warmed up a bit, the Genever's malt began to play a role in the sip. Much of the Genever flavors filled the swallow though that finished with a lemon note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHuuPgh7huMLEg5VozSE5aDd2tquwDShCBFLta4nNYuzVFaKlu4YeGbKPyxl8Uyhxk1Xaah1O9IP1ExWiDj20fdAEwd513fCcDXFVID2Lru_UrS2TUGM-prjzVT8iQkcejs1bNC-iOI4/s320/withaven532.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHuuPgh7huMLEg5VozSE5aDd2tquwDShCBFLta4nNYuzVFaKlu4YeGbKPyxl8Uyhxk1Xaah1O9IP1ExWiDj20fdAEwd513fCcDXFVID2Lru_UrS2TUGM-prjzVT8iQkcejs1bNC-iOI4/s800/withaven532.jpg", "comment_count": 0 }, { "title": "newmarket swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/09/newmarket-swizzle.html", "published": "2012-09-28T19:49:00.001-04:00", "updated": "2017-08-04T11:20:48.988-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "lime juice", "pineapple juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Bully Boy White Rum", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3-4 dashes Fee's Whiskey Barrel Bitters and add a straw.", "body_text": "2 oz Bully Boy White Rum\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3-4 dashes Fee's Whiskey Barrel Bitters and add a straw.\nAfter Island Creek Oyster Bar, we headed next door for drinks at the Hawthorne. There, bartender Dan Lynch greeted us and I requested a Newmarket Swizzle. The Swizzle was created by Katie Emmerson featuring Bully Boy's white rum, and the drink was named by Matt Schrage after the neighborhood that the Bully Boy Distillery resides, namely Newmarket Square in Boston.\nThe Fee's Whiskey Barrel Bitters garnish in conjunction with the cinnamon syrup contributed a very spiced aroma to the drink. The sip was full of lime notes with a hint of cinnamon, and the swallow began with rum and pineapple flavors followed by most of the cinnamon notes from the syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TPd-WW0s57MFsNLQ_5kiJkGyd1Y2vVCHpkxZRO8AwH44CQuNyTBMkc8dkURsnr4bDhPzqmIqzi34FGMJoTU1f8ebmjodsTfTVmP6TuTh0OI_DettunTAdz6dqRS2YqJCHB-bUa-6T1c/s320/newmarketswizzle533.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TPd-WW0s57MFsNLQ_5kiJkGyd1Y2vVCHpkxZRO8AwH44CQuNyTBMkc8dkURsnr4bDhPzqmIqzi34FGMJoTU1f8ebmjodsTfTVmP6TuTh0OI_DettunTAdz6dqRS2YqJCHB-bUa-6T1c/s800/newmarketswizzle533.jpg", "comment_count": 2 }, { "title": "palmetto bug", "url": "https://cocktailvirgin.blogspot.com/2012/10/palmetto-bug.html", "published": "2012-10-01T19:46:00.002-04:00", "updated": "2017-08-04T11:19:54.562-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jen Harvey", "source": "Zócalo", "year": null }, "categories": [ "#hawthorne", "drambuie", "grapefruit juice", "lime juice", "mezcal", "soda" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "3/4 oz Drambuie", "1 1/2 oz Grapefruit Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Collins glass with a salt rim. Fill with ice cubes, top with 1 oz soda water, and add a straw.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n3/4 oz Drambuie\n1 1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\nShake with ice and strain into a Collins glass with a salt rim. Fill with ice cubes, top with 1 oz soda water, and add a straw.\nAs I was drinking my Newmarket Swizzle at the Hawthorne, Boston's Drambuie rep Tara showed up and sat next to us. She asked if she could treat Andrea and me to a Palmetto Bug. Tara traced the recipe to Sylvain in New Orleans where a bartender made a mezcal Paloma. Once back in Boston, Tara asked bartender Jen Harvey at Zócalo to tinker with it, and soon the Palmetto Bug was born. Hawthorne bartender Katie Emmerson soon set to work crafting three of these Highballs.\nThe mezcal's smokey agave notes mingled with the Drambuie's honey aroma on the nose. A crisp, carbonated sip contained the grapefruit and lime flavors. Next, the swallow was a combination of smoky mezcal and Drambuie's Scotch notes. Indeed, the mezcal-Drambuie combination worked well here as it has in Eastern Standard's\nProclaimer\nand my\nCrush on a Bartender\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivz7uergcaBF2OQXjnD3xuWLVfmzc9gHiCAIp8RWwyecyVkw_uNIKiMl6ReW7c3bG_RckFrtgLGuHgPkae52fvvEqPhhfGW8GAZr_KklCoKaKpVafGltLehKl1VKext5bhB7NA-rzKWkg/s320/palmettobug534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivz7uergcaBF2OQXjnD3xuWLVfmzc9gHiCAIp8RWwyecyVkw_uNIKiMl6ReW7c3bG_RckFrtgLGuHgPkae52fvvEqPhhfGW8GAZr_KklCoKaKpVafGltLehKl1VKext5bhB7NA-rzKWkg/s800/palmettobug534.jpg", "comment_count": 0 }, { "title": "south end sling", "url": "https://cocktailvirgin.blogspot.com/2012/10/south-end-sling.html", "published": "2012-10-01T20:37:00.000-04:00", "updated": "2017-08-04T11:19:37.681-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": 2015 }, "categories": [ "#estragon", "cherry brandy", "fernet-branca", "ginger beer", "lime juice", "mezcal" ], "ingredients": [ "2 oz Cherry Heering (*)", "1/2 oz Del Maguey Mezcal Crema", "1/2 oz Fernet Branca", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Highball glass filled with fresh ice. Top with ~1 1/2 oz ginger beer. Garnish with a mint sprig and add a straw.", "body_text": "2 oz Cherry Heering (*)\n1/2 oz Del Maguey Mezcal Crema\n1/2 oz Fernet Branca\n1 oz Lime Juice\nShake with ice and strain into a Highball glass filled with fresh ice. Top with ~1 1/2 oz ginger beer. Garnish with a mint sprig and add a straw.\n(*)\nUpdate 3/16/2015:\nI spotted in Sahil's notebook that he now makes this recipe as 4 equal 1 oz parts.\nTwo Mondays ago, Andrea and I headed over to the South End to dine at Estragon. For a first drink, bartender Sahil Mehta wanted to showcase a recipe that he had entered in the Heering Sling competition. When he mentioned that there was Fernet Branca in there, I immediately thought of how well that pairs with Cherry Heering such as in Misty Kalkofen's\nDarkness Til Dawn\nand in the classic\nPinto\n. About a week later, Sahil sent me an email that this drink was selected as one of the ten finalists for the competition!\nThis homage to Estragon's neighborhood in Boston began with a mint and ginger aroma for me and a mint and cherry one for Andrea. The cherry and lime filled the sip; despite there being a large slug of Cherry Heering in the mix, the flavor balance did not suggest that. The spicy herbal swallow contained the ginger and Fernet notes with light smoke accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yAMZN8zRZe_4360mnxeSBxPQ0N8SZ4cRtjgnS615JmNu3F1clW7U_i9uK6j-89Fyrps-l2_wjT33j84nyehdv_0rooE02qFeJ5eTPHmHrrQhpisknCEbfP6uZWbsT735zXRNPQQalI8/s320/southendsling535.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yAMZN8zRZe_4360mnxeSBxPQ0N8SZ4cRtjgnS615JmNu3F1clW7U_i9uK6j-89Fyrps-l2_wjT33j84nyehdv_0rooE02qFeJ5eTPHmHrrQhpisknCEbfP6uZWbsT735zXRNPQQalI8/s800/southendsling535.jpg", "comment_count": 0 }, { "title": "utrecht-baden", "url": "https://cocktailvirgin.blogspot.com/2012/10/utrecht-baden.html", "published": "2012-10-02T20:24:00.001-04:00", "updated": "2017-08-04T11:18:25.551-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": 2011 }, "categories": [ "#estragon", "aperol", "bitters (orange)", "fernet-branca", "genever", "mirto", "vermouth (sweet)" ], "ingredients": [ "1 oz Bols Genever", "1 oz Aperol", "1 oz Cinzano Sweet Vermouth", "1 barspoon Fernet Branca", "1 barspoon Mirto", "2-3 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 oz Bols Genever\n1 oz Aperol\n1 oz Cinzano Sweet Vermouth\n1 barspoon Fernet Branca\n1 barspoon Mirto\n2-3 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nThe other drink I had at Estragon was the Utrecht-Baden. Bartender Sahil Mehta explained that he had created it for the Spanish Sip event back in August of 2011, and that the recipe was a riff on a Negroni. Utrecht and Baden were two treaties signed by the combatants in the War of the Spanish Succession and the treaties helped to maintain the European balance of power in the 18th century. The two treaties were signed in the Dutch city of Utrecht in 1713 and in the Swiss city of Baden in 1714. The Dutch aspect would certainly explain Sahil's use of Genever here.\nThe orange twist brightened up the Genever's malt aroma. The malt continued on into the sip where it mingled with the fruit notes of the Aperol and vermouth. The swallow was a combination of the Fernet Branca, Mirto, and the Bols Genever's botanicals. Indeed, the Aperol in conjunction with the Fernet and Mirto did give a similar impression as Campari.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaU0kCxhBh0naCaARsehF5_eT60YSggTa4VukBe1ylzDzmjq_YS91X6o9lUNQzEBOseOAFSkUdSiFJFmbfjzMvZYq77KgFggqyqxcVK64ytVa2auL3TQEVhRYRqtorFpjacngF14sXZw/s320/utrecht536.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaU0kCxhBh0naCaARsehF5_eT60YSggTa4VukBe1ylzDzmjq_YS91X6o9lUNQzEBOseOAFSkUdSiFJFmbfjzMvZYq77KgFggqyqxcVK64ytVa2auL3TQEVhRYRqtorFpjacngF14sXZw/s800/utrecht536.jpg", "comment_count": 4 }, { "title": "pirate slave", "url": "https://cocktailvirgin.blogspot.com/2012/10/pirate-slave.html", "published": "2012-10-02T20:38:00.000-04:00", "updated": "2017-08-04T11:17:55.582-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Colin Shearn and Al Sotack", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "bitters (orange)", "campari", "punt e mes", "rum (white)", "simple syrup (other)" ], "ingredients": [ "2 oz J.M. Rhum Agricole Blanc", "3/4 oz Punt e Mes", "1/2 oz Campari", "1 tsp Cane Syrup (Sirop J.M.) (*)", "1 dash Regan's Orange Bitters", "1 dash Fee's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing a large cube. Garnish with a flamed orange twist.", "body_text": "2 oz J.M. Rhum Agricole Blanc\n3/4 oz Punt e Mes\n1/2 oz Campari\n1 tsp Cane Syrup (Sirop J.M.) (*)\n1 dash Regan's Orange Bitters\n1 dash Fee's Orange Bitters\nStir with ice and strain into a rocks glass containing a large cube. Garnish with a flamed orange twist.\n(*) Sub a 2:1 simple syrup\nTwo Tuesdays ago, I decided to make the Pirate Slave that I had spotted on\nImbibe Magazine\n's website. The recipe was created by Colin Shearn and Al Sotack at Philadelphia's Franklin Mortgage & Investment Co. Indeed, the rhum agricole, Campari, and aromatized wine combination reminded me of Scott Holliday's\nDefensio\n, so I was definitely willing to give this one a go.\nThe Pirate Slave greeted the senses with an orange aroma with a bitter undertone. A dry grape sip led into the rhum agricole blending into the Campari flavors on the swallow; perhaps the Punt e Mes functioned to smooth over this rhum-Campari transition. In addition, the drink was a bit more rhum-forward at first, but with some ice melt, the Campari began to take the lead. Overall, I never expected a rhum agricole Negroni to be this well balanced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5J1JjctOREL9HQqbsQ_GJdL0WKeGdRrKNi76mqC6SY7yVf3roJmh7J4ywi3DJ9KuBlDBMYwLlMdYpN6B1UX0YMhGENol_ccAsff_Qtw6e4-j_UjWrB6tzev32dPzOW-UJJvr5EsCDHo/s320/pirateslave537.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5J1JjctOREL9HQqbsQ_GJdL0WKeGdRrKNi76mqC6SY7yVf3roJmh7J4ywi3DJ9KuBlDBMYwLlMdYpN6B1UX0YMhGENol_ccAsff_Qtw6e4-j_UjWrB6tzev32dPzOW-UJJvr5EsCDHo/s800/pirateslave537.jpg", "comment_count": 1 }, { "title": "fox hunt", "url": "https://cocktailvirgin.blogspot.com/2012/10/fox-hunt.html", "published": "2012-10-03T14:10:00.000-04:00", "updated": "2017-08-04T11:17:16.482-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "The Violet Hour", "year": null }, "categories": [ "bitters (Peychaud's)", "cynar", "gin", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "1/2 oz Tanqueray Gin", "3/4 oz Lemon Juice", "1/2 oz Simple Syurp", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass rinsed with Cynar. Garnish with 7 drops of Peychaud's Bitters.", "body_text": "1 1/2 oz Pimm's No. 1\n1/2 oz Tanqueray Gin\n3/4 oz Lemon Juice\n1/2 oz Simple Syurp\n1 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass rinsed with Cynar. Garnish with 7 drops of Peychaud's Bitters.\nTwo Wednesdays ago, I searched through the online recipe list from the\nViolet Hour\nbar in Chicago and spotted the Fox Hunt. While it was similar to other sodaless Pimm's Cup recipes, the Cynar rinse was enough to convinced me to make this one. Once mixed, the Fox Hunt greeted the nose with anise from the Peychaud's and a little fruitiness from the Pimm's; in fact, the anise aroma made Andrea ask if there was a dash of absinthe in there. Next, the lemon-berry sip was followed by gin on the swallow that was accented by a bitter herbal hint from the Cynar and spice from the Peychaud's.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNmDVQwBsq01eBlPXOXjgAtwO5ADhgDHDZkm4kxq-u4kHhpxjwCavIWM0R2nH6dGG8dYiionaJtS6FUw0lCaP9Qfvqjq-WuDjYXACx4gZBNi1rZP-8Hs46D7etfh9EQT_S2DpieA0hyphenhyphenQ/s320/foxhunt539.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNmDVQwBsq01eBlPXOXjgAtwO5ADhgDHDZkm4kxq-u4kHhpxjwCavIWM0R2nH6dGG8dYiionaJtS6FUw0lCaP9Qfvqjq-WuDjYXACx4gZBNi1rZP-8Hs46D7etfh9EQT_S2DpieA0hyphenhyphenQ/s800/foxhunt539.jpg", "comment_count": 1 }, { "title": "of thee i sing, baby", "url": "https://cocktailvirgin.blogspot.com/2012/10/of-thee-i-sing-baby.html", "published": "2012-10-03T14:21:00.001-04:00", "updated": "2025-03-19T09:57:37.869-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "William Gaxton", "source": "Bottoms Up", "year": null }, "categories": [ "cointreau", "grenadine", "lemon juice", "rum" ], "ingredients": [ "1 1/2 oz Jamaican Rum (Coruba Dark)", "1/2 oz Cointreau", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cherry and a small sprig of mint.", "body_text": "1 1/2 oz Jamaican Rum (Coruba Dark)\n1/2 oz Cointreau\n1/2 oz Grenadine\nJuice 1/2 Lemon (3/4 oz)\nShake with ice and strain into a cocktail glass. Garnish with a cherry and a small sprig of mint.\nTwo Thursdays ago for the cocktail hour, I began flipping through\nBottoms Up\nwhen I spotted the Of Thee I Sing, Baby. The drink was created by actor William Gaxton and named after a stage musical he was in during the 1930s. What drew me to the recipe was that it had a resemblance to the\nPeriodista\nwith grenadine and lemon instead of apricot liqueur and lime.\nThe mint garnish contributed to the drink's bouquet along with the fruitiness of the citrus and grenadine and the funkiness of the Jamaican rum. The citrus and pomegranate notes continued on into the sip and were chased by the flavorful dark rum on the swallow. The lemon certainly took the drink in a different direction from a Daiquiri or Periodista, but it definitely worked in this combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOHStM-1Jqr1HRdOGL26svQfsf7kd6aIRu5aqZxgRxsCeotcdbWoY0o_ySvwf3w_rJjZtTd87UKLU0UZl08jUOIlMIMtYzvNlPq6PLu4RhBRwvA4UMMVg5gscXdn1R_kJrVdX7vVtKGg/s320/oftheeising540.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOHStM-1Jqr1HRdOGL26svQfsf7kd6aIRu5aqZxgRxsCeotcdbWoY0o_ySvwf3w_rJjZtTd87UKLU0UZl08jUOIlMIMtYzvNlPq6PLu4RhBRwvA4UMMVg5gscXdn1R_kJrVdX7vVtKGg/s800/oftheeising540.jpg", "comment_count": 0 }, { "title": ":: origin tasting event ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/origin-tasting-event.html", "published": "2012-10-04T09:32:00.001-04:00", "updated": "2019-07-14T20:00:29.604-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*boston cocktail summit", "*spiritsreview" ], "ingredients": [], "instructions": null, "body_text": "Good morning and welcome to the Boston Cocktail Summit!  Yesterday were a pair of greeter events, the Origin Beverage Company fall portfolio tasting during the afternoon and the SpeedRack competition at night.  I am going to give my highlights to the tasting events before I run off to catch my bus to hear David Wondrich's \"Greasing the Hub\" talk.  These are new to me spirits that stood out.\n•\nDelirio Reposado Mezcal\n- While their joven was good, their reposado had fruit, vanilla, and smoke notes in harmony on the smell and swallow.\n•\nClandestine Absinthe\n- Perhaps not new to me since I had a taste back in 2009 at Tales of the Cocktail, but my first formal Boston taste.  Peppermint and anise notes; like St. George's Absinthe, the other botanicals diminish the anise-fennel dominance in a pleasant way.\n•\nSt. George's Single Malt\n- Speaking of their distillery, I had not tried their whiskeys.  They approached their single malt like a beer by selecting roasted barley for richer flavors and aromas.  Smoke was present from alder and beech but was not dominant.  Apparently aged in used Bourbon, port, and sherry casks and French oak casks, but such nuances were lost in my small tasting dram in a big plastic cup.\n•\nUprising Whiskey\n- Also a beer-driven brew process to proceed the distillation, the Sons of Liberty Distillery in Rhode Island made the mash like an unhopped stout so the roast notes came through. Unique.\n•\nImbue Vermouths\n- There were two that I tasted and both were as good as I had heard. The\nBitter Sweet\nwas Lillet Blanc-like but with a well-balanced chamomile and tangerine notes on a Pinot Gris-base.  The\nPetal & Thorn\ntook it up a notch with bitter notes though; chamomile and orange on the front with a bitter wormwood-cinnamon like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s320/bostoncocktailsummit_200.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s800/bostoncocktailsummit_200.jpg", "comment_count": 0 }, { "title": ":: greasing the hub ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/greasing-hub.html", "published": "2012-10-07T17:53:00.000-04:00", "updated": "2019-07-14T20:00:18.793-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*boston cocktail summit", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "The first talk on Thursday at the Boston Cocktail Summit was Greasing the Hub by David Wondrich. Wondrich took a subsection of his\nImbibe!\nand\nPunch\nresearch and crafted a very Boston-centric view on drink culture from the Colonial years into modern day. The talk started a few minutes late since Wondrich refused to begin until the drinks arrived. Once they did, he fixed a bowl of punch and toasted the official start of the Boston Cocktail Summit.\nInitially, the Colonists drank in an English style especially in the 18th century with small beers replacing water up and down the social strata. Gentlemen and those with social aspirations drank wine, but it was rather expensive and there was not a robust wine smuggling industry as there was in England. Most of the wine drank was fortified by wine merchants who altered the taste to the British palate as well as making transport across the Atlantic easier. Originally, the British thought that the American colonies were their hope to start their own wine industry for the British Empire; however, they could not get the native grapes to taste good. Moreover, almost every variety of European grape died for the phylloxera louse to which the local grapes were resistant were able to ravage the noble vines' root stock.\nThe British and their colonies were not big drinkers of distilled spirits until the 1660s coinciding with the East India Trading Company's activity. The sailors brought their love of punch to the colonies, and through manipulating components of spirit, sugar, citrus, and water, a balance akin to wine could be achieved. Punch quickly became the drink of everyone from rich gentlemen to the common man.\nNew England taverns had strong political affiliations which was something that\nChristine Sismondo\ndiscusses in\nAmerica Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops\n. These taverns sold punch, flip (not the egg version but the rum and beer combination heated with a red-hot poker), Tom & Jerry, sling, and glog. Basically a lot of egg, beer, and rum-rich drinks. Whiskey and fruit brandies came later once transportation from the grain and orchard growing regions to the people-rich seaboard took off thanks to the Erie Canal and trains. By 1702, the New England Almanac firmly supported that liquor culture here was strong.\nBoston played a strong role in the cocktail triangle which had Albany and New York as the other two corners. The first reference in print of the cocktail in Boston was in the 1810s-20s. The first landmark of the Boston cocktail was the Tremont House. Built in 1829, it was the first modern hotel replete with indoor plumbing and key-locks for the individual rooms. The bar there was so notable that Charles Dickens wrote about it his 1842 travelogue\nAmerican Notes for General Circulation\n. Not only did the gin slings, sangarees, cobblers, and cocktails catch his eye, but Dickens was introduced to the art of perpendicular drinking. Without the need to sit, more people had access to the bartenders' attention as people could approach and then move away to make room at the bar. Dickens drew a bit of attention to the Tremont, and his stories brought in celebrities. William Pitcher soon became one of Boston's celebrity bartenders with his time at the Tremont starting around 1860. Around 1855, the\nParker House\nopened up across the street from the Tremont Hotel and later became the best bar in town.\nDuring the 1840s, ice began to enter into the cocktail equation. Frederic Tudor became known as the Ice King and started harvesting, storing, and transporting around the country and world. His source ponds surround Boston such as Walden Pond, Fresh Pond, Spy Pond, and others. This ice trade began to cool the drinks of the Gold Rush saloons and help to change the face of the cocktail as well as advance the cobbler and julep.\nThere were not many Boston-specific cocktails recorded though. One was the Worthington Cocktail which was only captured by name only. Of the two major newspapers in town, the Boston Herald was a Temperance paper, and the Globe was not and frequently sent reporters to get news at the bars. This news was light and gossipy to fill space in the publication. The Herald company owned various properties including one that housed a bar. The Globe decided to create a drink a drink named after the Herald's top guy, and they would describe drinks at bars as being good, but not as strong as a Worthington Cocktail. The Temperance movement in the late 19th century did affect drinking in Boston. The governor banned perpendicular drinking and tried to ban Sunday drinking, but this was hard to enforce. While many women's organizations were Temperance related, Boston had its own toast club where ladies would drink Green Swizzles and other libations and speak of the chosen topic of the day; they pre-dated the Boston LUPEC group by well over a century but with a similar purpose.\nBoston did play a role in cocktail tool technology. The Hawthorne Cafe opened up in Boston in 1890 and the Hawthorne strainer was produced through their ingenuity in 1892. Above is an original strainer from Wondrich's collection.\nThe best known cocktail from Boston is surely the\nWard 8\ncreated at the Locke-Ober in 1898. Lucius Beebe described how the sporting life was strongly entrenched at the Locke-Ober during this time, but the drink was created for the political crowd at a victory dinner before the election even took place. The first evidence of what was in the drink was in 1906 where\nA Bachelor's Cupboard\ndescribes how it was sweetened with grenadine. By 1915, it became the Boston cocktail with variations that used raspberry syrup or Bourbon. Wondrich served the room a Ward 8 -- the first of three that day for me. The next was by Gertsen and crew at my next talk, and the last was at the Locke-Ober itself for a cocktail formal that night! The last Boston drink that was mentioned in the talk was the\nPeriodista\n, an obscure concoction created in Cuba in the 1940s that found its new home in Boston in the mid-1990s.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s320/bostoncocktailsummit_200.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvwJWQh0oXfOzWOhfmxXehms5zJSdikqUheSo3HpVujfSpTWk-pEwfOA1Zjsy6gSvE5mNlUjdwTn3GLVhc00oeEzLBkvNv7TFvR78vpU9tXXP5FUz6BgqX5lb6S3_dkMcH3Ecqc4-MaI/s320/hawthornestrain233.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s800/bostoncocktailsummit_200.jpg", "comment_count": 0 }, { "title": ":: the history and change of downtown boston bar culture ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/history-and-change-of-downtown-boston.html", "published": "2012-10-08T15:30:00.001-04:00", "updated": "2020-10-15T10:59:32.762-04:00", "author": "frederic", "post_type": "event", "venues": [ "silvertone" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#silvertone", "*boston cocktail summit", "*seminar", "campari", "gin", "grapefruit juice", "lime juice", "vodka" ], "ingredients": [], "instructions": null, "body_text": "After focusing on the Colonial to pre-Prohibition era drinking life in Boston with David Wondrich, I moved on to my next talk held at Silvertone's\nChez Freddie Lounge\n. I was really excited for this talk given by\nJohn Gertsen\n,\nRyan McGrale\n,\nTom Mastricola\n, and\nJosh Childs\n, and they most certainly did not disappoint. The title was \"The History and Change of the Downtown Bar Culture.\"\nJosh Childs started the talk with a little history about the space we were in.\nSilvertone\nwas built at the turn of the century; in the pre-Prohibition days, it was the\nCentury Grill\n's tap room and was one of the 35 bars in the downtown Boston area. After Prohibition, the space was the Chez Freddie Lounge from the 1930s to 1970s. In the room we were in was a Chez Freddie sign from the 1950s that was discovered in the\nParker House\n's basement; Josh could not resist removing from their inventory system for a mere $10.\nJosh opened up Silvertone 15 years ago, and he spoke of what the norm was then. Roses Lime Cordial and sour mix instead of fresh juice, no stirring only shaking, and garnish trays that ought to have been tossed a shift or more ago. The revelation came when Josh and Tom Mastricola from\nNo. 9 Park\nwent to bar camp in Oregon. When Tom saw them\nfresh juicing citrus\n, he made it his goal to switch and to proselytize the practice. Josh went so far as to declare that Tom was the one single person who helped start the Boston craft cocktail movement.\nIt was time for the first drink, so John Gertsen took over and described Boston's cocktail, the\nWard Eight\n, that had been created in the downtown bar of\nLocke-Ober\nin 1898. Back then in the end of the 19th century, color was beginning to enter into the cocktails so the grenadine was a big deal. Similar drinks to the War Eight were being made elsewhere, but the history of the drink helped to make the recipe survive. In the early 20th century, the drink was often adapted to show off with elaborate garnishes of citrus, berries, and mint sort of how foams were big in the mid-2000s. John's variation can be found\nhere\n; he left out the orange juice because he finds that while it works well with Champagne and Amaretto, it does not mesh with whiskey. Therefore, he replaced the juice with orange peel curl and orange bitters garnishes. Indeed, of the three Ward Eights I had that day, John's was certainly the best probably for that reason.\nWith a drink in hand, we could now continue on properly. Tom Mastricola explained how\nBarbara Lynch\nwas a long time friend of his from South Boston and how she wanted to open a fine dining establishment in Boston in a way that did not exist here yet. The bar traditionally would be used as a waiting area to get into the restaurant; No. 9 Park wanted to change that by making the bar not only another major revenue center for the restaurant but by making it a dining space as well.\nThe drink that started the No. 9 bar program in motion is still their No. 1 best selling drink, the Palmyra. The Palmyra is a reference to a big leaf meant to fan and cool you off. It still rings of freshness which was not something that was happening much at the time it was created; had it been created elsewhere, Roses would have most likely been used. It soon became part of the first of many cocktail flights; the other two in that flight trio were the No. 10 (see below) and the Pear Martini. With the cocktail flights with three 2 oz cocktails, the staff could introduce the drinkers to new flavors such as No. 10's Campari.\nPalmyra\n• 3 oz Rain Vodka\n• 3/4 oz Mint Syrup\n• 3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge laid over a paired segment of mint leaves such that it looks like a winged bird on the edge of the glass.\nNo. 10\n• 2 1/2 oz Tanqueray 10 Gin\n• 1 oz Ruby Red Grapefruit Juice\n• 3/4 oz Campari\nShake with ice and strain into a cocktail glass.\nGarrett Harker\n, No. 9's general manager at the time, told Gertsen after Gertsen joined in 2002 to purchase and study books by Dale DeGroff, David Wondrich, and the classic 1916-17 Hugo Ensslin's\nRecipes for Mixed Drinks\n. These led to John to help create an Aviation flight that I recall trying in 2007.\nSilvertone's history was intertwined with No. 9 for Silvertone for it was the end of the night place for many people at No. 9 and other establishments in the area and often the beginning of many bad mornings. It took on a living room-like vibe but with a higher-that-average drink intelligentsia for the time. People were drinking pastis and water, for example. Tom declared that Garrett, No. 9, and Silvertone were the reason that\nFernet Branca\ntook off in Boston in 1998. The match was sparked at No. 9, they told Silvertone to carry it and thus the kindling was lit, and the fire took off at\nEastern Standard\n. Ryan McGrale's first job out of college was working at No. 9. He described how he learned the art of the bar at No. 9 Park, but he learned about family and camaraderie at Silvertone by hanging out to the wee hours of the night. When writer Warren Bobrow asked, \"Is [Silvertone] the\nCure\nof New Orleans?\", Gertsen replied, \"This is more the cause than the cure.\" Other post-shift establishments were cited such as the\nFranklin\nand the\nB-Side Lounge\nas places where people got together, talked, and tried interesting bottles and combinations of spirits.\nFor the fourth drink of the event, John served at Cognac Old Fashioned. He declared that removing the muddled fruit from the Old Fashioned equation was a very big paradigm shift in the cocktail scene akin to fresh fruit and stirring straight spirits drinks. Of course this cocktail was followed by a goodbye toast of a standard post-shift drink of a\nMiller High Life\npony and a shot of Fernet Branca. Josh ended the event with describing how\nCedric Adams\nwas pouring the first Green Chartreuse around town at Silvertone and how he got the ball moving with that. And how there were not twenty great bartenders in town, but 250. \"Bartenders are like mothers, there are a lot of great ones.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s320/bostoncocktailsummit_200.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipaZdiTURZwxFIVxRIc6X29LkwvZfUWr1mPkik-ZXW8QIG8RbOcsus1RUVwgEQaQQIG0zJuydfA2sQnomBvYgRcvd_yor030EFpz3p0Unx989dIS7G__z8zn6Eda-PkAmBHDobBPAqXk/s320/palmyra236.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s800/bostoncocktailsummit_200.jpg", "comment_count": 6 }, { "title": ":: gaz regan's tales ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/gaz-regans-tales.html", "published": "2012-10-08T19:29:00.001-04:00", "updated": "2019-07-14T19:59:55.493-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*boston cocktail summit", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "After the talk at Silvertone on Thursday, I made my way over to Storyville with bartender Ian Strickland who will soon be working at Pigalle. The title of the talk was supposed to be \"Tales from Behind the Stick,\" but Gary Regan decided to do a talk about a period when he was not a bartender but a bar manager. During 1988-92, he was the manager at the North Star Pub frequented by the businessmen of Wall Street and the tourists of the South Street Seaport. The new title was, \"Of Mushy Peas, Men as Tall as Trees, and Singing Spies in the South Street Seaport.\" As for Gaz's commentary on being a manager instead of a bartender, it was less money and more responsibility, so don't do it. The focus was not making drinks, but instead how to promote events and extend hospitality to bring in more business as well as to make the guests' experience more memorable.\nDevon, the owner of this British pub, loved to hold outrageous events to get press. The first one in the talk's title was mushy peas. Stuffy, one of the bartenders, taunted the North Star Pub's chef that they could not be a true British pub if they did not have mushy peas on the menu. The chef agreed and decided to make them. Devon and Gary got into the act by making this into a major media production. In the guest list was every food and drink writer they could come up with to introduce them to this British comfort food. However, the production value was deceiving. Since the silver serving covered bowl did not reach the rental minimum, they also rented a pair of large silver candelabras to place on either side of it. When it came time to pass out samples after much Scotch and food, it was served in absurdly small demitasse cups with small spoons. Just as the media was figuring out that they might have just been tricked, Gary told them that the blandness was the mark of authenticity. I guess the above sentiment reminds me of the Sex Pistols' John Lydon quote, \"Have you ever had the feeling that you've been had?\" especially since Gaz played Sid Vicious' rendition of Sinatra's \"My Way\" as we had our cocktails before the talk began.\nSpeaking of cocktails, midway through the talk, Gary informed the room that he was in need of a Negroni. Luckily, Storyville bartender Ryan McGrale saved the day.  As I later learned during Gaz's roast, this was nothing new.\nThere were plenty of other stories that Gaz spun about the years at the pub including the singing spy story about promoting a World War II-themed night to give the guests the feel of London during the bombing raids (replete with hiding underneath the tables with their drinks after the air raid siren went off). And the steak and kidney pie day is a good one that also appears in his\nThe Bartender's Gin Compendium\nas well as on his\nwebsite\n. But the one that touched me the most was about promoting a miniskirt competition of all things. Regan needed a host but had no budget. He had learned that one of his heroes was now living in New York City, and he decided to find him in the white pages and give him a call.\nThat person was Quentin Crisp. Quentin was a flamboyant gay man who in London during the 1920s used to dress up in women's clothing, go out, get beat up, return home to fix up his makeup, and hit the streets again since no one could tell him who he was. Quentin described his life during that time in his\nNaked Civil Servant\nmémoires. Gary got through on the phone to Quentin who was then in his eighties and eventually convinced him to do the gig for a car ride over to the pub, dinner, and drinks. Quentin lived next to the Hells Angels club on 12th Street and told Gary to tell the driver to look for guys as tall as trees and twice as shady.\nA lot of Regan's stories factored into his mindful bartending philosophies even though he was not being a bartender during this period. However, making the customer, the press, or the flamboyantly gay man in your establishment feel special was all the same art. With a low budget, the promotion of the absurd made the event differ from the every day. I was reminded of the cocktail parties we used to throw and how the themes had to be unusual. A surrealist New Years replete with surrealist games, strange piles of objects, and the like, a Groundhog's Day cocktail party, a Johnny Appleseed's birthday punch event, and the infamous International Migratory Bird Day gala that ended up in\nDrinkBoston\n. None of these themes cost that much more to do over a regular party, but the guests felt like there was something extra in the experience when the theme was that unusual.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s320/bostoncocktailsummit_200.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s800/bostoncocktailsummit_200.jpg", "comment_count": 0 }, { "title": ":: whiskeys and the bar ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/whiskeys-and-bar.html", "published": "2012-10-09T14:51:00.000-04:00", "updated": "2019-07-14T19:59:41.095-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*boston cocktail summit", "*seminar", "whiskey" ], "ingredients": [ "1. Confidence" ], "instructions": null, "body_text": "On Friday morning, I went to hear David Wondrich and Wayne Curtis talk about New England Rum in a talk entitled \"Medford Gold.\" Instead of a summary, I will behoove you to read Wayne's\nAnd a Bottle of Rum\nbook. And if you want supplemental learning materials, go taste the Old Ipswich, Privateer, and Berkshire Mountain rums like we did. Wayne and David's conclusion was that the new style of New England rum has the consensus flavor of molasses notes and a dry tang at the end. There was even a suggestion that New England rum should fight to get its designation back and join the ranks of Bourbon again.\nThe middle talk of the day was held at the Citizen Public House which hosts one of the larger whisk(e)y collections in town. This made the perfect setting for the session entitled \"Whiskey and the Bar\" given by Sean Frederick, Chad Arnholt, and John Gertsen. While we did taste six whiskeys, the true meat of the talk revolved on how to teach customers about whiskeys. Indeed, it was a bartenders' take on the spirit and not the distillers' story.\nSelling whiskey can be broken down into 4 points:\n1. Confidence\n- The right attitude and approach is needed for salesmanship.\n• Genuine enthusiasm and honesty.\n• Need to stand behind the products you love.\n• Learning needs to be incremental.\n• Optimistic mindset: there\nis\na whiskey for everyone.\n2. Product Knowledge\n- Knowing what sets each spirit apart.\n• How is the whiskey made including what grains are used, pot vs. column stilled, all malted or grain neutral spirits mixed in, filtered or not, age in barrel, barrel type.\n• Knowing the profile: sweeter, spicier, peated, hot/high proof.\n• Understanding terroir especially with Scotch.\n• Do not think about whiskey in one or two dimensions. Think three: mash bill (sweet to spicy), proof, and barrel. There are also intangibles like locale.\n3. Be a Good Shepherd\n- Keeping people close to their comfort zones.\n• Know which are good gateway products such as those with lower proof, lighter, more grain & less barrel. Often Irish works well here.\n• Educate but do not be overly aggressive.\n• Take your own tastes out of the equation.\n• Just because a person drinks it, does not mean they want to learn about it.\n• Do not leave them with a headache: quantity, strength, and the amount of food they have had that night should be taken into consideration.\n• Thread your selections so one whiskey order will lead into the next logically. i.e.: connecting wheated Bourbons into a flight or succession.\n• Ask the customer if they are here for one whiskey or for four. Knowing the path length is important.\n• You cannot go backwards in whiskey profiles, so as Misty Kalkofen says about spirits tasting, \"Don't blow your wad.\" Leave yourself room to navigate.\n4. Communication\n• Know your blind spots and do not bullshit guests.\n• Do not just ask what they like, but why they like it.\n• Know your mass market brands -- you need to know the basics before the esoterics.\n• Ubiquity does not necessarily mean poor quality.\n• Do not be a whiskey hipster -- just because a lot of people like it does not mean it isn't worth drinking.\n• Getting the bottle on the bar is your friend. Let them read the label, take photos to put on Twitter/Facebook, use Google on their phones to learn more. This will allow you to help other guests as they make their decision or drink their glass of whiskey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s320/bostoncocktailsummit_200.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s800/bostoncocktailsummit_200.jpg", "comment_count": 0 }, { "title": ":: best moments of the boston cocktail summit ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/best-moments-of-boston-cocktail-summit.html", "published": "2012-10-09T16:56:00.000-04:00", "updated": "2019-07-14T19:59:26.645-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*boston cocktail summit", "*essay" ], "ingredients": [], "instructions": null, "body_text": "After each Tales of the Cocktail, I make a highlights post about the event. Usually, I compose these thoughts over the week as well as write an outline at the airport or on the flight. With the event not requiring more than a 10 minute bus ride down the street and only being a few days long, I took the past few days to reflect instead. In this post, I also included events that were planned around the Boston Cocktail Summit including the Origin spirits tasting and Speed Rack events on Wednesday and The Thing formal on Thursday. Here they are in semi-random order:\n•\nMost Sentimental Moment\n- At The Thing charity event at Locke-Ober, Deep Ellum's Max Toste was wearing the bow tie that he used to wear as a bus boy working at Locke-Ober as a young teenager. In fact, the man who trained and supervised him was at the restaurant that night.\n•\nBest Long-Time-No-See\n- Lauren Clark of DrinkBoston fame is back in town! I spotted her at the Origin tasting event and saw her throughout the week. Lucky for us, she is back on the Right Coast.\n•\nMost Symbolic Drink\n- Drinking Boston's symbolic drink, the Ward Eight, at Locke-Ober where it was created 114 years ago. I had three Ward Eights that day, and the one that John Gertsen made us at the downtown Boston talk actually tasted the best (John's theory is that orange juice and whiskey are a poor combination).\n•\nPunch\n- I had the honor of drinking bowls of punch made by Dave Wondrich on two occasions. They were not the fanciest of punches, but it did feel like it was being crafted by an artist.\n•\nDistillers\n- There was a stronger than average showing of distillers who I met at talks, events, and tasting rooms. Of the local ones, I met the distillers from Privateer, Turkey Shore, Ryan & Wood, and Whistlepig. I may take some of them up on the offers to visit the distilleries.\n•\nMost Absurd\n- Fernet Branca Menta luge?\n•\nBest Thing Out of Gary Regan's Mouth\n- At the rebuttal section of the Gaz Regan roast, Gaz held up a large stick and asked if we knew what it was. \"This [stick] will be auctioned later with proceeds going to the Museum of the American Cocktail. It was pulled out of Paul Pacult's ass.\" However, Pacult might have gotten the better of him that night.\n•\nBest Tour of Boston\n- Given by writer Warren Bobrow while we were on the shuttle bus going from Cambridge to Boston. He started telling us about his crazy college years in Boston during the early-mid 1980s. He also asked many of the luminaries to pose with his 80-plus year old German drinking gnome statue. See\nKlaus the Soused Gnome\n's Facebook fan page for pics.\n•\nBest Event Setting\n- Well the Locke-Ober for being the Locke-Ober, but the Bacardi event at the Sonesta impressed me for they decorated the entry to the terrace to look like the side of an airplane replete with stewardesses. The waitresses inside with cute Cuban-inspired outfits and the lady handrolling cigars were also nice touches. Above is Sam Treadway competing in their competition (which he won) and Ran Duan is in the picture (who placed second).\n•\nBooks\n- I'm excited that I bought or traded for two great new books. Stephanie Schorow's\nDrinking Boston\n(out November 1st, but available at the Boston Shaker now), and Joseph Carlin's\nCocktails: A Global History\n.\n•\nBest Costume\n- This has to go to Drink's own Will Thompson who wore a strangely surreal walrus mask at times during The Thing when he was not doing bartending shifts. I guess a \"salty attire\" formal can be interpreted as salty sea mammal as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s320/bostoncocktailsummit_200.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1bIbdIoIDvhSObifu5y_-r89VCp51dx45jq-AqXvaDnYmmvsaI4mAiCn6muz4dvuL9SKer10nUlrbYFDgdBNqxNwV7-eZohhZaH12cPaaIDRXVaTHsb7lXm4sl8xJaXLwMhgoeKDf5o/s320/bcs1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7wfFoQNy_EEN6aDHZ8w_IKw5G5FMugLBPKIqEg7bWDUJj3tWiQi1z3EoK8qh6H5dkwID_XsV2kYWQ7kkojexdjzpYzmzo33SllHjjUI8BHEHyDE74aIU4i9ABkWzJ8jvvJQCVyq5d98/s320/bcs2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWga1RcyQ6VWqFE3HXw8P6Udc2OkuZ88RBqEmqY_xdA_A6mJSS-YlqoFCxxiB0pelQ80TnHLGkelHmzDmWbe6QRZxjBXvMt0PGFilepFqw5A4I5tDP410pzjubjOfu9vFF9QEaw-8z2w/s320/bcs3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcB3HRDMw7ZkjZFiSvc31pFN_DOY_dzXk2YNrqY4dLRgEFpeWeQpRJWlRuwjKQcRR4xtJfGUr7IFk9COj3aL4N6Cmgf0SVPvojD6DFL7oIeYcOJlVFafGXKj7PW6sDVTXQ9HIWdGfSmU/s800/bostoncocktailsummit_200.jpg", "comment_count": 0 }, { "title": "front street", "url": "https://cocktailvirgin.blogspot.com/2012/10/front-street.html", "published": "2012-10-10T20:27:00.001-04:00", "updated": "2017-08-04T11:21:44.586-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Olivari", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amaro", "bitters (mole)", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "2 oz Sazerac 6 Year Rye", "3/4 oz S. Maria al Monte Amaro", "1/2 oz Cinnamon Syrup", "2 dash Bitter Science Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Flame an orange twist over the top.", "body_text": "2 oz Sazerac 6 Year Rye\n3/4 oz S. Maria al Monte Amaro\n1/2 oz Cinnamon Syrup\n2 dash Bitter Science Mole Bitters\nStir with ice and strain into a rocks glass. Flame an orange twist over the top.\nA few Sundays ago, I stopped into No. 9 Park when bartender Sam Olivari was at the stick. For a first drink, Sam suggested a Toronto variation named after one of the Toronto neighborhoods called Front Street. The drink's orange twist's oils joined the cinnamon on the aroma along with an herbal note from the amaro at the end of the sniff. The sip was rich with caramel and chocolate notes, and the swallow presented the rye and an interesting collision of cinnamon and S. Maria al Monte flavors. With this amaro-cinnamon combination, I was reminded of Russell House Tavern's\nWigglesworth\nwhich is also a Toronto variation but with Fernet Branca and apple-cinnamon syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VbkiLUKwAaJiiswipH9jRb6rsJKkczI2BZpJWiKNAbeCFEeOSG_avy03FxDVh5WHkhy_IDKLq9Gq2x41tOy-OZVwNnrwrw_o39BzX5MdgAA5Pvi8qIWdc8w96qcQzbb_4X57x_cS5eM/s320/frontstreet542.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VbkiLUKwAaJiiswipH9jRb6rsJKkczI2BZpJWiKNAbeCFEeOSG_avy03FxDVh5WHkhy_IDKLq9Gq2x41tOy-OZVwNnrwrw_o39BzX5MdgAA5Pvi8qIWdc8w96qcQzbb_4X57x_cS5eM/s800/frontstreet542.jpg", "comment_count": 0 }, { "title": "burning ice", "url": "https://cocktailvirgin.blogspot.com/2012/10/burning-ice.html", "published": "2012-10-10T20:43:00.000-04:00", "updated": "2017-08-03T12:46:37.551-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "bitters (Peychaud's)", "lemon juice", "scotch", "sherry", "swedish punsch" ], "ingredients": [ "1 1/2 oz Laphroaig 10 Year Scotch", "3/4 oz Pedro Ximenez Sherry", "3/4 oz Lemon Juice", "1/2 oz Swedish Punsch", "1 barspoon Kübler Absinthe", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Laphroaig 10 Year Scotch\n3/4 oz Pedro Ximenez Sherry\n3/4 oz Lemon Juice\n1/2 oz Swedish Punsch\n1 barspoon Kübler Absinthe\n2 dash Peychaud's Bitters\nShake with ice and strain into a rocks glass.\nWhile I was drinking my Front Street at No. 9 Park, bartender Ted Kilpatrick was working the restaurant floor. He came by and mentioned his frustrations of serving drinks at the Whisky Live event and how many of the people there did not get his cocktail. Some of the guests had two problems with his drink, the Burning Ice. The first I could see, since not everyone likes fennel-anise flavors. The second was more absurd when they complained about the smoke notes given that it was at a Scotch event after all. While he made the drink at the event with Ardbeg, they were making it at No. 9 with Laphroaig. With Scotch, lemon, Swedish Punsch, and absinthe, the drink reminded me the\nModern Cocktail\n. So when it was time for my second drink, I asked bartender Sam Olivari for the Burning Ice.\nThe Scotch's smoke greeted my nose along with the absinthe's anise and hints of the sherry's grape. The lemon-grape sip had a thicker mouthfeel than I expected perhaps from the sherry's fullness. And the swallow was a combination of the smokey Scotch and rich sherry that was punctuated by light herbal notes from the absinthe and Peychaud's Bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDhdqwrRp4SmwstJs6VLYOuE2kGYsZS9hX6NMd2_PytLiYgA6nmHeTZB0ePnwZnU_qksIhku-TGvjqJV4gQ-YdbSdM0_Nkgsvs6sLWemcwDMR74pjYCBBt8A2VZGgU5sQBSmrzU0kJuU/s320/burningice545.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDhdqwrRp4SmwstJs6VLYOuE2kGYsZS9hX6NMd2_PytLiYgA6nmHeTZB0ePnwZnU_qksIhku-TGvjqJV4gQ-YdbSdM0_Nkgsvs6sLWemcwDMR74pjYCBBt8A2VZGgU5sQBSmrzU0kJuU/s800/burningice545.jpg", "comment_count": 0 }, { "title": "yellow glow", "url": "https://cocktailvirgin.blogspot.com/2012/10/yellow-glow.html", "published": "2012-10-11T15:11:00.000-04:00", "updated": "2017-08-03T12:46:32.051-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "The How And When", "year": 1940 }, "categories": [ "chartreuse (yellow)", "gin", "vermouth (sweet)" ], "ingredients": [ "1/3 Dry Gin (3/4 oz GrandTen's Wire Works)", "1/3 Yellow Chartreuse (3/4 oz)", "1/3 Sweet Vermouth (3/4 oz Cocchi)" ], "instructions": "Stir with ice and strain into a cocktail. Garnish with a stuffed olive (omitted).", "body_text": "1/3 Dry Gin (3/4 oz GrandTen's Wire Works)\n1/3 Yellow Chartreuse (3/4 oz)\n1/3 Sweet Vermouth (3/4 oz Cocchi)\nStir with ice and strain into a cocktail. Garnish with a stuffed olive (omitted).\nA few Mondays ago for the cocktail hour, I flipped through the 1940\nThe How And When\ncocktail book and spotted the Yellow Glow. I was curious for it seemed like a\nBijou\nwith Yellow Chartreuse instead of the Green Chartreuse and orange bitters.\nThe Yellow Glow greeted my nose with a savory herbal aroma from the Yellow Chartreuse. The sweet grape sip was followed by gin and Yellow Chartreuse flavors colored by more grape notes on the swallow. Overall, it was less bristly than a Bijou and reminded me a little of the Strega and dry vermouth\nBerkeley Hotel Cocktail\nbut with more grape flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYsApYAGIs7QHEag_kiMos82MjDW7sbMkdhnFa8eVz1yn6f9GJv8hsBdpRM-h5sB3Zunahc9SvYY8T0bLi_l9uCRF9kj7_Gq_g8RvOOkVwVuTM-1UXwwECPWZ177gg6yxfMV8Q36Zfpw/s320/yellowglow547.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYsApYAGIs7QHEag_kiMos82MjDW7sbMkdhnFa8eVz1yn6f9GJv8hsBdpRM-h5sB3Zunahc9SvYY8T0bLi_l9uCRF9kj7_Gq_g8RvOOkVwVuTM-1UXwwECPWZ177gg6yxfMV8Q36Zfpw/s800/yellowglow547.jpg", "comment_count": 0 }, { "title": "in vida veritas", "url": "https://cocktailvirgin.blogspot.com/2012/10/in-vida-veritas.html", "published": "2012-10-11T15:25:00.001-04:00", "updated": "2017-08-03T12:46:03.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kenny Belanger", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "benedictine", "bitters (aged)", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "3/4 oz Nux Alpina", "3/4 oz Zirbenz Stone Pine Liqueur", "1/2 oz Benedictine", "1 dash Fee's Whiskey Barrel-aged Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n3/4 oz Nux Alpina\n3/4 oz Zirbenz Stone Pine Liqueur\n1/2 oz Benedictine\n1 dash Fee's Whiskey Barrel-aged Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nA few Tuesdays ago, we stopped in at Brick & Mortar after dinner for a nightcap. The drink I asked Kenny Belanger for was a new menu item, the In Vida Veritas. Obviously a pun on the classic \"in wine [there is the] truth\" which is appropriate given Misty Kalkofen's adoration of Vida and other mezcals.\nThe In Vida Veritas offered an orange and herbal aroma to me and an orange, walnut, and mezcal aroma to Andrea. The sip's caramel notes were followed by mezcal, pine, and herbal flavors on the swallow and a cinnamon-tinged finish.Furthermore, as the drink warmed up, the finish gained a mint accent from the Benedictine. Overall, I was impressed at how well the Zirbenz and mezcal paired, and they seemed to complement the other's prickly edges such that there was a stone pine and agave synergy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi326zkh_Ow9ikso8qXuMg70DhWop0-zIqwIHt9HXwO62byluC0vJRqS9JZEhg4mJsvArLuM1LzBY9EiwVZWxDmJorV36hClJ5mXs6Zspo_VSGCaopcLFV5PJ_zFNgDyFw1mkRzx6rGjbM/s320/invidaveritas549.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi326zkh_Ow9ikso8qXuMg70DhWop0-zIqwIHt9HXwO62byluC0vJRqS9JZEhg4mJsvArLuM1LzBY9EiwVZWxDmJorV36hClJ5mXs6Zspo_VSGCaopcLFV5PJ_zFNgDyFw1mkRzx6rGjbM/s800/invidaveritas549.jpg", "comment_count": 0 }, { "title": "penn", "url": "https://cocktailvirgin.blogspot.com/2012/10/penn.html", "published": "2012-10-11T15:58:00.000-04:00", "updated": "2017-08-03T12:45:18.603-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "punt e mes", "suze", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "3/4 oz Punt e Mes", "1/2 oz Nux Alpina Walnut Liqueur", "1/4 oz Avèze Gentiane Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n3/4 oz Punt e Mes\n1/2 oz Nux Alpina Walnut Liqueur\n1/4 oz Avèze Gentiane Liqueur\nStir with ice and strain into a rocks glass.\nThe drink that Andrea had at Brick & Mortar was off of their supplementary Ivy League Cocktails menu. Some of that list were classics or modifications thereof, but some of the drinks, like the Penn and Dartmouth, needed to be crafted. There was also an addition to the eight drinks of a shot of Dr. McGillicuddy's for the up-and-coming Ivy, Bunker Hill Community College. The Penn utilized Rittenhouse Rye from Pennsylvania for theme and balanced its heat with some sweet, fruity, and nutty elements.\nThe Punt e Mes and Avèze's bitter herbal elements came through on the nose. The rye's malt worked well with the Punt e Mes' grape on the sip, and the rest of the rye shined through on the swallow. In addition, the Punt e Mes' bitter notes merged with the Nux Alpina walnut flavors on the swallow, and the drink finished with a lingering gentian herbalness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwLoC3nXdbFGJh_JREaBSh6_L8Ba6dTylqryjVNnv2g_jFxUIABFL07hTnbdPqsmQyTE47Ue-XdUZ99pvjCeXGspo7YXAfzFfIhDakJt9blgtoMf_f0E_uUzMXaVb_4Og4o6HwUzAAUM/s320/penn548.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwLoC3nXdbFGJh_JREaBSh6_L8Ba6dTylqryjVNnv2g_jFxUIABFL07hTnbdPqsmQyTE47Ue-XdUZ99pvjCeXGspo7YXAfzFfIhDakJt9blgtoMf_f0E_uUzMXaVb_4Og4o6HwUzAAUM/s800/penn548.jpg", "comment_count": 1 }, { "title": "black friars", "url": "https://cocktailvirgin.blogspot.com/2012/10/black-friars.html", "published": "2012-10-11T16:53:00.000-04:00", "updated": "2017-08-17T12:23:17.578-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Plymouth Gin contest", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "brandy", "curacao", "gin", "vermouth (dry)" ], "ingredients": [ "50% Gin (1 1/2 oz GrandTen Wire Works)", "25% Dry Vermouth (3/4 oz Noilly Prat)", "10% Benedictine (2 tsp or 1/3 oz)", "10% Curaçao (2 tsp or 1/3 oz Pierre Ferrand)", "5% Brandy (1 tsp or 1/6 oz Foret)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Serve with a cherry.", "body_text": "50% Gin (1 1/2 oz GrandTen Wire Works)\n25% Dry Vermouth (3/4 oz Noilly Prat)\n10% Benedictine (2 tsp or 1/3 oz)\n10% Curaçao (2 tsp or 1/3 oz Pierre Ferrand)\n5% Brandy (1 tsp or 1/6 oz Foret)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Serve with a cherry.\nFor cocktails a few Wednesdays ago, we began the evening with the Black Friars from the United Kingdom Bartenders Guild's\nApproved Cocktails\nbook. The drink bears similarity to my\nBlack Friar\nthat I created for a Plymouth Gin contest. It also shares a likeness to the classic Caprice as well as Eastern Standard's\nKing's Yellow\nand the old Latin Quarter's\nJoan Blondell\n.\nThe Black Friars' dry vermouth worked well with the Curaçao's orange and the Angostura's spice on the nose. The white wine and orange sip led into gin, Benedictine, and Angostura flavors on the swallow. Overall, it was a bit more orange than a Caprice but still in the same neighborhood.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzEMQQLMVbAkQ4TzBmmyH-7jVw232zb748t2uOZxnEkD7LskWuK6VjZS06b_tRNDXmjPcAozR9K4hVGCxjl0WMJf7NpKtylnNQbc9dAOFwDadHVahtxnusb9dm493h6fXSC4JMkLaCvc/s320/blackfriars550.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzEMQQLMVbAkQ4TzBmmyH-7jVw232zb748t2uOZxnEkD7LskWuK6VjZS06b_tRNDXmjPcAozR9K4hVGCxjl0WMJf7NpKtylnNQbc9dAOFwDadHVahtxnusb9dm493h6fXSC4JMkLaCvc/s800/blackfriars550.jpg", "comment_count": 2 }, { "title": ":: single malt & scotch whisky extravaganza ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/single-malt-scotch-whisky-extravaganza.html", "published": "2012-10-12T11:09:00.000-04:00", "updated": "2019-07-14T19:57:59.447-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*spiritsreview", "scotch" ], "ingredients": [], "instructions": null, "body_text": "Last night, I had the privilege of attending the Scotch Malt Whisky Society's Single Malt & Scotch Whisky Extravaganza held at the Taj Mahal here in Boston. Right after arriving and receiving a booklet of the whiskies that would be tasted later, a tasting glass, and a token for cigars, I headed downstairs for a question and answer forum. At the door, I was asked the rhetorical question of whether I would like a dram of Aberfeldy 21 to sip while at the forum.\nBesides the booklet and other goodies, they handed out cards to submit questions so that the audience could ask the panel of six brand ambassadors and one whisky guru. The questions they received were on everything from the basics to advanced questions about the future pricing market for rare whiskies. Here are the questions that I found of general interest:\nWhat differences are there in peat?\nThere is peat growing through out the world. In Massachusetts, there are large fields in North Adams, and the largest fields in the United States are in Minnesota. The Irish have peat that they will sometimes use for their whiskeys. Basically, peat is the flora that lives, dies, and decomposes. When visiting a distillery, see what is growing around it. In the Highlands, this is coniferous trees, on Islay this is seaweed, and in Orkney this is heather. Indeed, geography has a big influence on the peat and thus in the whiskey, for the germinated wet barley will soak up these notes like a sponge from the peat smoke.\nHow to develop a nose?\n• Taste/smell whisky frequently.\n• Taste in a flight. Comparison and contrast will help to bring out extra flavors. Also, go back and taste the first whisky again at the end to shed new light on it.\n• Start with simple notes like smokey and fruity before trying to break it down to what type of smoke or whether it is green apple or lemon. Learn to develop a vocabulary.\n• Trust your instincts, and have confidence even when your notes betray what is written.\n• Like people have a dominant eye, there may be a dominant nostril. Do not be afraid to plug one up and then the other. For example, some pick up sweeter notes from one and spicier notes from the other.\n• Sometimes a little water will help bring out extra aromas.\nWhat exactly is the grain whisky in a blend contributing?\nIn a blend, the grain whisky is contributing to the mouthfeel and the single malt to the spicier flavors. Often it is 40% single malt and 60% grain whisky. Grain whisky is made more efficiently, but it has its own character and complexity. 93% of all Scotch is a blend with Dewars and Famous Grouse being the top sellers in the United States and Scotland, respectively.\nFor tasting, I tried 24 different Scotches. One of the most interesting experiments was tasting the whole Glenmorangie series. I stayed at the table since the brand ambassador seemed excited to showcase the original 10 year as well as the same Scotch then aged for additional 2 years in other barrels.\nGlenmorangie 10 Year\n- Floral aroma of honeysuckle. Soft with citrus notes, especially lemon, on the taste.\nGlenmorangie Lasanta Sherry Cask 12 Year\n- Raisin notes on aroma. Walnut and toffee flavors.\nGlenmorangie Quinta Ruban Port Cask 12 Year\n- Manadarine orange and sandlewood spice aroma. Chocolate and walnut flavors.\nGlenmorangie Nectar d'Or Sauternes Cask 12 Year\n- Coconut and vanilla aromas. Creamy and lemon flavors with a ginger spice finish.\nI was surprised at how much I enjoyed the port one, and I was pleased to have tried a Sauternes one for it was a novel cask finish for me.\nSome of the most intriguing Scotches of the night were at the\nScotch Malt Whisky Society\n's table. Alan Shayne, president of the society, traced back the group's history 30 years when Pip Hill founded it in Edinborough. Pip gained an intense interest in\nsingle cask\n, single malt whiskies as opposed to batched, chilled-filtered, and diluted ones. Some of these nonfiltered single casks had some unique character to them that needed to be celebrated. Throughout the night, I tried all five of their offerings that ranged from light Lowlands to intense coastal ones. Each of the cask bottlings had unique names like Laundry in the bakery, Burnt granary toast with bramble jelly, and Seaweed, sushi, and Arbroath smokies. Of all the whiskies I tasted that night, these five examples had the most discernible aromatic and tasting notes per spirit. Indeed, the complexity in these single cask nonfiltered offerings was truly stunning.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3luRiunwTWNwj1VNeaZ24Th-7d4CeZMiaK5yUTskTJP_JqarcJLtZchNDC8JpnbpPuVg_wn17yrPTBNz9MSD6NRMerOC-u4q5p9qHiWldOU-woE05yCTAJAr9CZGZpZhMFKWaXO6UCo/s320/smws_logo.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3luRiunwTWNwj1VNeaZ24Th-7d4CeZMiaK5yUTskTJP_JqarcJLtZchNDC8JpnbpPuVg_wn17yrPTBNz9MSD6NRMerOC-u4q5p9qHiWldOU-woE05yCTAJAr9CZGZpZhMFKWaXO6UCo/s800/smws_logo.jpg", "comment_count": 0 }, { "title": "great pumpkin", "url": "https://cocktailvirgin.blogspot.com/2012/10/great-pumpkin.html", "published": "2012-10-12T16:49:00.001-04:00", "updated": "2017-08-03T12:43:09.380-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jim Meehan", "source": "P.D.T. Cocktail Book", "year": null }, "categories": [ "applejack", "beer", "egg", "maple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Southampton Pumpkin Ale (Wolaver's Pumpkin)", "1 oz Rittenhouse 100 Rye", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Maple Syrup", "1 Whole Egg" ], "instructions": "Add to a mixing glass and swirl to decarbonate the beer. Shake once without ice and once with ice, and strain into a Fizz glass. Garnish with grated nutmeg.", "body_text": "2 oz Southampton Pumpkin Ale (Wolaver's Pumpkin)\n1 oz Rittenhouse 100 Rye\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Maple Syrup\n1 Whole Egg\nAdd to a mixing glass and swirl to decarbonate the beer. Shake once without ice and once with ice, and strain into a Fizz glass. Garnish with grated nutmeg.\nAfter the Black Friars, I decided to make the Great Pumpkin from the\nP.D.T. Cocktail Book\n. I remember spotting this recipe a two or three years ago in an article by Jim Meehan and I even recommended it to a friend, but I never had pumpkin beer in the house until that week. When I spotted a Wolaver's mixed beer sampler at the store that included their pumpkin beer, I decided to give the 12 pack and this recipe a try.\nThe nutmeg greeted the nose and put the perfect spice notes on the rich, creamy sip that was full of apple, pumpkin, and maple flavors. The swallow offered up the rye and finished with even more maple notes. Indeed, Andrea declared that \"It is the perfect Fall cocktail!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WnnI7XO9J7bQGvEWk3CVBAJiyo2Wr7CHA1TTmdqe4sFSpRVhsXqljkmM0kKGJLfZXhrzJ1zZK8ttey8DjC5M15vwpuDGeDw2oktMnJ3qeR5PEnDSRYa_DVZOuoVvu0OKWwniN34g3Eg/s320/greatpumpkin551.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WnnI7XO9J7bQGvEWk3CVBAJiyo2Wr7CHA1TTmdqe4sFSpRVhsXqljkmM0kKGJLfZXhrzJ1zZK8ttey8DjC5M15vwpuDGeDw2oktMnJ3qeR5PEnDSRYa_DVZOuoVvu0OKWwniN34g3Eg/s800/greatpumpkin551.jpg", "comment_count": 0 }, { "title": "havana cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/10/havana-cocktail.html", "published": "2012-10-12T18:17:00.000-04:00", "updated": "2017-08-03T12:42:35.875-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jeff Masson and Greg Boehm", "source": "Big Bartender's Book", "year": null }, "categories": [ "apricot liqueur", "gin", "lemon juice", "swedish punsch" ], "ingredients": [ "1 oz Gin (Hayman's Royal Dock)", "1 oz Swedish Punsch (Kronan)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1 oz Gin (Hayman's Royal Dock)\n1 oz Swedish Punsch (Kronan)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Fridays ago, I was flipping through Jeff Masson and Greg Boehm's\nBig Bartender's Book\nand spotted their adaptation of the Havana Cocktail. While I usually prefer non-adapted drinks, their version was the first time that the drink has appealed to me. The classic\nHavana Cocktail\nis half apricot liqueur that is balanced by a dash of lemon juice. In this adaptation, the apricot liqueur amount was decreased and the lemon juice quotient was increased to yield a more balanced drink for my palate.  Moreover, I reached for a bottle of navy strength gin to dry things out even further.\nThe lemon twist I added contributed to the aroma along with the apricot liqueur and hints of the Swedish Punsch. The sip was sweet and fruity from the lemon and apricot flavors, and the swallow was drier with gin and the Swedish Punsch's rum and tea tannin flavors. Finally, the drink finished with lingering spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMs0qA4cbZnfYOVQeVSQEv0Qv3L6BCahheNC3WE_QUOUhVIugtviaWmi2L4M671Wl6s-pwlIPxKJFOl3x-TuXQkGU8olMErVP0n0gjynw8nErTZRkgAh5Y5qTuTPQKD5unCfjcJDdMJk/s320/phonepic228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMs0qA4cbZnfYOVQeVSQEv0Qv3L6BCahheNC3WE_QUOUhVIugtviaWmi2L4M671Wl6s-pwlIPxKJFOl3x-TuXQkGU8olMErVP0n0gjynw8nErTZRkgAh5Y5qTuTPQKD5unCfjcJDdMJk/s800/phonepic228.jpg", "comment_count": 0 }, { "title": "kaieteur swizzle", "url": "https://cocktailvirgin.blogspot.com/2012/10/kaieteur-swizzle.html", "published": "2012-10-12T19:18:00.002-04:00", "updated": "2017-08-03T12:42:04.888-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "lime juice", "maple syrup", "rum" ], "ingredients": [ "2 oz El Dorado 5 Year (Plantation Barbados)", "1/2 oz Maple Syrup", "1/2 oz Lime Juice", "1/2 oz Velvet Falernum", "2 dash Angostura Bitters" ], "instructions": "Build in a Collins glass and swizzle to mix and chill. Garnish with nutmeg and a mint sprig, and add a straw.", "body_text": "2 oz El Dorado 5 Year (Plantation Barbados)\n1/2 oz Maple Syrup\n1/2 oz Lime Juice\n1/2 oz Velvet Falernum\n2 dash Angostura Bitters\nBuild in a Collins glass and swizzle to mix and chill. Garnish with nutmeg and a mint sprig, and add a straw.\nAfter the Havana Cocktail, I decided to keep with the tropical feel and make a drink from an old\nBonAppetit\narticle featuring a recipe from Martin Cate of Smuggler's Cove in San Francisco. Martin's Swizzle was named after the Kaieteur Falls in central Guyana and features rum from that region. Due to dwindling Lemon Hart 80 supplies and no El Dorado 5 Year in town, I opted to use Plantion Barbados instead.\nThe mint and nutmeg garnishes filled the Swizzle's bouquet. The lime paired with the rum's caramel on the sip, and the rest of the rum appeared on the swallow along with maple, clove, and other spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGJ8cTuh7SsV9fidbH7bvf_BH1FE1eBvL9f2-hpyd651TA4ObVEThIJDjBIiB9JmAig88hPE-5Iqv1Fn3z93pZNW9OEFK83xTkYQ908QFUqw2EyXn_Aqi-ow5S_oucqpLO4zk5EBYZZE/s320/phonepic229.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGJ8cTuh7SsV9fidbH7bvf_BH1FE1eBvL9f2-hpyd651TA4ObVEThIJDjBIiB9JmAig88hPE-5Iqv1Fn3z93pZNW9OEFK83xTkYQ908QFUqw2EyXn_Aqi-ow5S_oucqpLO4zk5EBYZZE/s800/phonepic229.jpg", "comment_count": 5 }, { "title": "h bomb", "url": "https://cocktailvirgin.blogspot.com/2012/10/h-bomb.html", "published": "2012-10-13T17:51:00.002-04:00", "updated": "2017-08-03T12:40:53.870-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "brandy", "chartreuse (green)", "chartreuse (yellow)", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXVI) was picked by Ed of the\nWordsmithing Pantagruel\nblog. The theme he chose was \"(It's not easy) Bein' Green\" which roughly translated into finding or concocting a drink recipe that uses at least one green ingredient or garnish. Ed explained, \"Let's pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter... I'm giving you a wide berth on this one, anything using a green ingredient is fair play. There's not only the aforementioned Chartreuse; how about Absinthe Verte, aka the green fairy. Or Midori, that stuff is pretty damn green. Crème de menthe? Why not? Douglas Fir eau de vie? Bring it! Apple schnapps? Uh...well...it is green. ...Base, mixer, and or garnish; if it's green it's good. Surprise me.\"\nWhile writing up a blurb about the Bikini Atoll on the\nDrink & Tell\ncocktail book's\nFacebook fanpage\nthis past week, I looked up the drink that influenced it, the Nuclear Daiquiri. In that post, I referenced a recipe that Drink's Josey Packard found in Stan Jones'\nComplete Bar Guide\ncalled the H Bomb. The H Bomb has both Green and Yellow Chartreuse along with Bourbon and brandy. I am not sure what it is about Chartreuse that makes people think of radiation, but all of these recipes contain Green if not both Chartreuses.\nH Bomb\n• 3/4 oz Bourbon (Eagle Rare 10 Year)\n• 3/4 oz Brandy (Foret)\n• 1/2 oz Green Chartreuse\n• 1/2 oz Yellow Chartreuse\nStir with ice and strain into a cocktail glass. In retrospect, straining into a rocks glass containing a large ice cube might be preferable here.\nI never inquired how Josey made it to scale for Drink's three ounce pour; I guess that she might go with the house 1:1:1/2:1/2 ratio, although I have found equal parts recipes for the H Bomb on the web. I stuck with the recipe as written by Stan Jones for this one.\nThe Green Chartreuse's aromas greeted the nose. The Yellow Chartreuse was the next to show itself with a honeyed flavor that joined the Bourbon's malt on the sip. The swallow began with hot Bourbon notes that were followed by savory Yellow and spicy Green Chartreuse flavors. Finally, the drink ended with a sweet brandy finish. Here, the tension in the drink was between the hot proofiness of the spirits against the sweet and savory aspects. Perhaps serving this in a rocks glass with a large ice cube would allow the drink's heat to mellow as the ice melt. Overall, the H Bomb has a modern mixologist feel to it (or would that required a Fernet Branca rinse too?) even though the\nComplete Bartender\nwas published in the late 1970s.\nSo cheers to Ed from Wordsmithing Pantagruel for hosting this month's Mixology Monday!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-XqRiBeTfzjI65rf3EGpaEE35Y85nC-eHe1mE_2Y4-2y3q9xvAelIIgU_Usv2sxZIZvt5Cqy20n0dk77MN9sffykv3aCDISBws2shWEBMAA31cEfhYd_il7uk7PmiISgEuQtn3n0CKY/s320/mxmologo+green.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsCaf2M_Rv10Hw-GmDOmVP1X0FjKwo1vrg8cWZwXIhrVVZgUWxAJnbM7CkjZG-52tjSmBS0_erRjN41PQ1-dg-2SlW3uZjY34yHs653rFdjA8S4Im1SKp4JASsjtJZIg25HbaLevR0Og/s320/hbomb673.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-XqRiBeTfzjI65rf3EGpaEE35Y85nC-eHe1mE_2Y4-2y3q9xvAelIIgU_Usv2sxZIZvt5Cqy20n0dk77MN9sffykv3aCDISBws2shWEBMAA31cEfhYd_il7uk7PmiISgEuQtn3n0CKY/s800/mxmologo+green.gif", "comment_count": 0 }, { "title": "the getaway", "url": "https://cocktailvirgin.blogspot.com/2012/10/the-getaway.html", "published": "2012-10-13T19:25:00.002-04:00", "updated": "2017-08-03T12:39:46.299-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Derek Brown", "source": "Columbia Room", "year": null }, "categories": [ "cynar", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Cruzan Black Strap Rum", "1 oz Lemon Juice", "1/2 oz Cynar", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Cruzan Black Strap Rum\n1 oz Lemon Juice\n1/2 oz Cynar\n1/2 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nAnother drink that I found on\nBonAppetit\nwas a Cynar Daiquiri called the Getaway by Derek Brown of the Columbia Room in Washington, D.C. The Getaway offered up dark black strap molasses aromas that were countered by the citrus' brightness. Similarly, the tart lemon countered the sweet molasses and caramel notes on the sip, and finally, the swallow offered the black strap rum merging with the Cynar's funky herbal notes. Overall, I was quite surprised at how light this drink was, although that matches the profile of some of Derek's other recipes such as the\nBitter Peach\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-Uozg6GxWrJZtO9i2MSkpwvkbgbtpXpeXMqTA5ZzbGiH8SbKvl288B_MXawgp6DvN3P4wqQLZxh6mBdgacPm4Al26fNQV4cEshfmY4-ttS56SNPJhzAbTPpDzyuYInz1wixGLXwGrME/s320/getaway552.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-Uozg6GxWrJZtO9i2MSkpwvkbgbtpXpeXMqTA5ZzbGiH8SbKvl288B_MXawgp6DvN3P4wqQLZxh6mBdgacPm4Al26fNQV4cEshfmY4-ttS56SNPJhzAbTPpDzyuYInz1wixGLXwGrME/s800/getaway552.jpg", "comment_count": 1 }, { "title": "arbitrary nature of time", "url": "https://cocktailvirgin.blogspot.com/2012/10/arbitrary-nature-of-time.html", "published": "2012-10-13T20:15:00.000-04:00", "updated": "2017-08-03T12:39:09.345-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Maksym Pazuniak", "source": "Beta Cocktails", "year": null }, "categories": [ "bitters (mole)", "bitters (orange)", "campari", "cherry brandy", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Wild Turkey 101 Rye (Rittenhouse 100)", "1 oz Campari", "3/4 oz Cherry Heering", "1 dash Regan's Orange Bitters", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Garnish with an orange twist.", "body_text": "1 1/4 oz Wild Turkey 101 Rye (Rittenhouse 100)\n1 oz Campari\n3/4 oz Cherry Heering\n1 dash Regan's Orange Bitters\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a rocks glass containing a large ice cube. Garnish with an orange twist.\nAfter the Getaway, Andrea mentioned that we had not had a drink from\nBeta Cocktails\nin quite some time. Therefore, I began flipping through the pages until I spotted Maksym Pazuniak's Arbitrary Nature of Time. The combination of Campari and Cherry Heering reminded me of Maks' tasty\nCharlatan\nwhich used Punt e Mes instead of overproof whiskey as the base spirit.\nThe orange oils worked well with the Campari on the nose. The sip was vermouth-like with orange notes from the bitters, and the swallow offered up cherry, chocolate, and bitter Campari flavors. Suprisingly, the rye was harder to detect here than I expected, but it seemed to provide a sturdy backbone for the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqj0zLSvmQmj44LkyvgkjnMKSEaziS6TvaEH1CY_D_gaZIWMiFyPgTXUrD8sigPYBROhiAJHxOSfCyYuezc4p12UWxRAgUXThfNJh-ZtokpGwjzKJdo53eG5uZ6tewcZXqNfFd6atITGs/s320/arbitrary553.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqj0zLSvmQmj44LkyvgkjnMKSEaziS6TvaEH1CY_D_gaZIWMiFyPgTXUrD8sigPYBROhiAJHxOSfCyYuezc4p12UWxRAgUXThfNJh-ZtokpGwjzKJdo53eG5uZ6tewcZXqNfFd6atITGs/s800/arbitrary553.jpg", "comment_count": 0 }, { "title": "tuxedo cocktail #3", "url": "https://cocktailvirgin.blogspot.com/2012/10/tuxedo-cocktail-3.html", "published": "2012-10-14T22:49:00.000-04:00", "updated": "2017-12-07T13:43:23.616-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (orange)", "genever", "maraschino", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Bols Barrel-Aged Genever", "3/4 oz Tio Pepe Fino Sherry", "3/4 oz Martini & Rossi Dry Vermouth", "1 barspoon Luxardo Maraschino Liqueur", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Bols Barrel-Aged Genever\n3/4 oz Tio Pepe Fino Sherry\n3/4 oz Martini & Rossi Dry Vermouth\n1 barspoon Luxardo Maraschino Liqueur\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Sundays ago, Andrea and I headed down to Eastern Standard for dinner. For a first drink, I asked bartender Kit Paschal for the Tuxedo Cocktail #3. This variation was created by Kevin Martin using the aged Genever from the Eastern Standard-Hawthorne-ICOB barrel and follows in series the Tuxedo #1 and\n#2\nthat appear in the\nSavoy Cocktail Book\nand earlier. The major changes in #3 from #1 and #2 were dropping the absinthe, cutting the dry vermouth with fino sherry, and swapping Genever for gin.\nThe orange twist brightened the Genever's malt aroma. The malt continued on into the sip where it mingled with the dry grape notes which I attributed more to the fino sherry. Next, the swallow contained the sherry, dry vermouth, and Genever flavors and ended with a smooth Maraschino finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aIsosiJrs-yKP_ykBOmWvm618yAmfFkl0AyxvXIOjsBxP7JdrgZn-3PSrPSybmLPg-rJeYK6pmTEf6geA_7zP5xU4RQv4T6_rzi3_6wVac2IBJv_ghaZ_LN20iSqWNhdt7ufjoZcNBc/s320/tuxedo554.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aIsosiJrs-yKP_ykBOmWvm618yAmfFkl0AyxvXIOjsBxP7JdrgZn-3PSrPSybmLPg-rJeYK6pmTEf6geA_7zP5xU4RQv4T6_rzi3_6wVac2IBJv_ghaZ_LN20iSqWNhdt7ufjoZcNBc/s800/tuxedo554.jpg", "comment_count": 0 }, { "title": "little ronnie", "url": "https://cocktailvirgin.blogspot.com/2012/10/little-ronnie.html", "published": "2012-10-14T23:41:00.001-04:00", "updated": "2017-08-03T12:37:40.388-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro", "lemon juice", "punt e mes", "rum" ], "ingredients": [ "1 oz Zacapa 23 Year Rum", "1 oz Punt e Mes", "1/2 oz Zwack (*)", "1 barspoon Lemon Juice", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 oz Zacapa 23 Year Rum\n1 oz Punt e Mes\n1/2 oz Zwack (*)\n1 barspoon Lemon Juice\n1 pinch Salt\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\n(*) Another amaro like Averna might sub well here.\nFor a second drink at Eastern Standard, I asked bartender Seth Freidus for the Little Ronnie. Seth explained that the drink was \"a friend of Little Giuseppe\" created by Eastern Standard's Kevin Martin. The original drink was developed in a game of bartender telephone between Stephen Cole of Chicago's Violet Hour who crafted the Bitter Giuseppe and Boston's Misty Kalkofen who developed the Little Giuseppe. Both Giuseppes are Cynar based with the Bitter using sweet vermouth and the Little using Punt e Mes. I felt silly after asking Seth who the Ronnie in question was; Seth explained that the 'Ron' was the rum in the drink. The previous variation of the Little Giuseppe I had was Tyler Wang's\nAn Epic and A Limerick\nat No. 9 Park and that post also contains the recipe for the original Little Giuseppe.\nThe drink offered up an orange oil aroma that led into the grape and caramel sip. The swallow showcased the Zwack and Punt e Mes herbal notes and ended dry and clean. The salt definitely softened the drink and minimized the bitter elements. Finally, as the drink warmed up, the Zacapa rum notes began to play a larger role in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0LQ2ItxchROKayxBw1kwiO5D6ybtElqhByvlZQiXnNKoEZO0t5G78N-Euyd2vZ7wJjFgXkcWoPXj7swX5boeVySZJ64Tc_WSb2j1dimZnyqcIT37cRYxMWHpNxuwNDl45b0ft-hblUM/s320/littleronnie555.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0LQ2ItxchROKayxBw1kwiO5D6ybtElqhByvlZQiXnNKoEZO0t5G78N-Euyd2vZ7wJjFgXkcWoPXj7swX5boeVySZJ64Tc_WSb2j1dimZnyqcIT37cRYxMWHpNxuwNDl45b0ft-hblUM/s800/littleronnie555.jpg", "comment_count": 0 }, { "title": "pomme en croute", "url": "https://cocktailvirgin.blogspot.com/2012/10/pomme-en-croute.html", "published": "2012-10-15T18:02:00.001-04:00", "updated": "2017-08-02T12:25:51.620-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75", "year": 2012 }, "categories": [ "calvados", "campari", "curacao", "lemon juice" ], "ingredients": [ "1 1/2 oz Calvados (Morin Selection)", "1/2 oz Curaçao (Pierre Ferrand)", "1/2 oz Campari or Gran Classico (Campari)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a glass with a sugared rim. Garnish with a long orange twist.", "body_text": "1 1/2 oz Calvados (Morin Selection)\n1/2 oz Curaçao (Pierre Ferrand)\n1/2 oz Campari or Gran Classico (Campari)\n1/2 oz Lemon Juice\nShake with ice and strain into a glass with a sugared rim. Garnish with a long orange twist.\nTwo Mondays ago, I picked up our copy of\nFood & Wine: Cocktails 2012\nand saw which riffs on classics I had not yet made. The one that caught my eye was Chris Hannah's Brandy Crusta variation. Chris works at Arnaud's French 75 in New Orleans, and he selected the Crusta for it was created a mere 4 blocks away from his bar back in 1850. For this version, he took an apple twist and replaced the nonpotable bitters with Campari.\nLemon and Campari aromas greeted the nose, and the lemon continued on into the sip where it worked well with the Curaçao's orange flavors. On the swallow, the Calvados' apple mingled with the Campari. Overall, the drink came across more as an Apple Sidecar than as a traditional Crusta. Moreover, the recipe made me think of Rendezvous' Scott Holliday who has made me many\nCrustas\nas well as variations that replace a spirit with\nCalvados\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXTTd9WYAfBrHDwemKKngfX2GZVlYBuMmPSV1KnTu74saKqnp26IRWY3Gu-le6KCPGh7iPL0pWr-j6UmPJW2bf_hw34oHfw6tGE3rcAQTZFf7Vyt7n4SKu4w9GoEh6RezuiFgA_74tK0/s320/pommecroute557.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXTTd9WYAfBrHDwemKKngfX2GZVlYBuMmPSV1KnTu74saKqnp26IRWY3Gu-le6KCPGh7iPL0pWr-j6UmPJW2bf_hw34oHfw6tGE3rcAQTZFf7Vyt7n4SKu4w9GoEh6RezuiFgA_74tK0/s800/pommecroute557.jpg", "comment_count": 1 }, { "title": "sailor's delight", "url": "https://cocktailvirgin.blogspot.com/2012/10/sailors-delight.html", "published": "2012-10-15T18:51:00.000-04:00", "updated": "2017-08-03T12:36:29.002-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "applejack", "benedictine", "bitters (Angostura)", "chartreuse (yellow)", "mezcal" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Del Maguey Mezcal Vida", "3/4 oz Benedictine", "3/4 oz Yellow Chartreuse", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top.", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Del Maguey Mezcal Vida\n3/4 oz Benedictine\n3/4 oz Yellow Chartreuse\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top.\nAfter attending the Speed Rack charity event two Wednesdays ago, I made my way across the Boston Commons to No. 9 Park for a nightcap. There, bartender Tyler Wang offered me his variation on the\nWidow's Kiss\n, although with the split spirit base, it might be more appropriate to say the\nWicked Kiss\n. The last time I had an apple brandy-mezcal pairing was also at No. 9 Park with the\nFire in the Orchard\n.\nThe lemon twist oils joined the fruity apple and savory Yellow Chartreuse aromas. A honey-apple sip was followed by the smokey mezcal, Benedictine and Yellow Chartreuse herbal notes, and Angostura spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOyYIG_YIVIT08i1luMcprXKSwsUbh_Pcmt8CC_gstyDR97c7I2f9_HuqT0S6FZBsBupohtPKamTLYv9EfW6nucsgIrL5S__VGpIGw4DuXjo6LzjkCL9bjRoIk0sqeb0JYIKAezKQosc/s320/sailorsdelight597.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOyYIG_YIVIT08i1luMcprXKSwsUbh_Pcmt8CC_gstyDR97c7I2f9_HuqT0S6FZBsBupohtPKamTLYv9EfW6nucsgIrL5S__VGpIGw4DuXjo6LzjkCL9bjRoIk0sqeb0JYIKAezKQosc/s800/sailorsdelight597.jpg", "comment_count": 0 }, { "title": ":: privateer rum distillery ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/privateer-rum-distillery.html", "published": "2012-10-17T16:57:00.000-04:00", "updated": "2017-08-03T12:35:42.156-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*spiritsreview" ], "ingredients": [], "instructions": null, "body_text": "While at the Boston Cocktail Summit, I met a handful of distillers with several of them being from local distilleries. Two of them, namely Privateer and Turkey Shore, were not only enthusiastic about me visiting but were pretty close to each other in Ipswich, MA, and suggested that we coordinate a double visit.  So yesterday, I hopped on the commuter rail and headed north.\nThe last distillery I visited was\nGrandTen\nin South Boston. It was interesting in comparing and contrasting each distillery's angle on their product. For example, one of the two people behind GrandTen is a classically trained chemist, and the way that they perfected each round of prototype gins definitely had a focused, scientific way about it.\nThe distiller for\nPrivateer\nis Maggie Campbell, and her initial classical training was getting a philosophy degree. She traced her interests in distilling to prior to graduation; when she was 20, she visited the Oban distillery in Scotland and became fascinated by the tour. After college, her life path took her to wine school in Denver to become a sommelier, which definitely paid off later in training her nose for shaping her spirits. She found a job at a boutique beer and store, and when she suggested that they also sell spirits, it became her job to research what they should carry. As she got into home brewing, she began writing people for advice about books about beer and spirits. Her email correspondence with the Germain-Robin distillery paid off for there was soon an opening for an assistant distiller, and she worked there for nearly a year. The owner of Privateer Rum, Andrew Cabot, was in need of a distiller who could take their product to the next level, and when he contacted Germain-Robin for a recommendation, they suggested Maggie.\nFrom a historical side, Andrew traced his lineage back to another Andrew Cabot who was a rum distiller and was also involved in privateering activities during the Revolutionary War period.  His ancestor's distillery was in nearby Beverly, MA.  While I did get to meet Andrew at the Boston Cocktail Summit, he was away on business during my visit.\nAlthough there are other products in the works, Privateer has two main offerings, their silver and amber rums. The silver is made from evaporated cane juice and brown sugar with the former having apple and fruitier notes and the latter having some molasses-like ones; skipping molasses proper for the unoaked rum provides for a smoother spirit since molasses takes quite some time in the barrel to tame. The silver rum is treated like an eau de vie on the still to bring out more aromatics and delicate notes. The amber, on the other hand, is made from molasses and brown sugar; the molasses is an early pull than black strap so it has figgy and softer flavors instead of a darker, raisiny one. For the amber, the still is treated as if it were a whiskey run. Maggie's approach has changed the rum from where it was with the previous distiller, and from my tasting, it seems to be for the better. Months ago, I remember tasting the old silver rum, and I recall more tropical fruit notes; the current silver rum reflects that eau de vie technique and the rum contains more orchard fruit notes including apple and quince. While I did taste the amber back then, my mental notes were not strong enough to describe how the new amber rum has changed, but indeed, both were quite well done.\nFor ferments, the methodology is long, cool, and slow to create deeper and richer flavors and to minimize as much of the aromatics from being carried off with the carbon dioxide. While 24 hour to 3 day ferments are common in rum, Privateer's product takes a full 7 days. For a yeast, they use a European yeast strain that the original distiller selected from Scotland. The still, pictured above has the capability of being run as either a pot or a column still; the first or stripping run is done solely as a pot and the second or spirit run uses the hybrid pot-column.\nOne thing that Maggie spoke about was the art of élevage or the art of aging wine. Privateer uses a wide variety of barrels including second fill Bourbon and third fill brandy barrels, and the end product is an artful blend to reach the desired flavor profile. I found it interesting how Andrew, the owner, requires Maggie to devote 20% of her time to experimentation whether it be ways of improving the current products or creating new ones. One of the interesting ones that she spoke of was a single barrel experimental series using various wild and cultured yeast, with the wild yeast being collected from interesting geographical and agricultural regions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjV47Mi09G0K0JI4xU6qNsIlggC_qMZrIukNtv4pW-bOBUV8FPjDIisi2BqYduaYSZRZYn1T4jzzUZvQTMaEvl1-Ne89hEwXfwp6JwGLyR8izJ2XUm1xrOVdFP4V5yLLmIKk4mtIbwIcs/s320/privateera680.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBno0Do0LkJoZZ9bQyuMDrlYW2T_Cv6R1UJENOqp68iOvUNkSrfDT6DcLvZHY85iRiAyx8JAFBihx9w2J-QDQONrIjjDoxGVpxGG_q-Sj8zF0cNWrHJruTOcK1v6MhS_KWcEgrgJKV-I/s320/privateerb681.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjV47Mi09G0K0JI4xU6qNsIlggC_qMZrIukNtv4pW-bOBUV8FPjDIisi2BqYduaYSZRZYn1T4jzzUZvQTMaEvl1-Ne89hEwXfwp6JwGLyR8izJ2XUm1xrOVdFP4V5yLLmIKk4mtIbwIcs/s800/privateera680.jpg", "comment_count": 0 }, { "title": ":: turkey shore distillery ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/turkey-shore-distillery.html", "published": "2012-10-17T19:22:00.001-04:00", "updated": "2017-08-03T12:34:19.964-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*spiritsreview" ], "ingredients": [], "instructions": null, "body_text": "The other distillery I visited in Ipswich after Privateer yesterday was\nTurkey Shore Distillery\nlocated right next to the Mercury Brewing Company, makers of Ipswich Ale, and soon they hope to take over the Mercury's space when Mercury finishes with their new brewery.\nOne of the undercurrents with GrandTen and Privateer was a connection to history to the current distillery space, familial links to old distillers, and/or the area as a once active spirits producer. Here, one of the two owners of Turkey Shore, Mathew Perry, took it a step further by going to college as a history major and making a career out of being a history teacher before deciding to become a distiller. Mat and the other owner, Evan Parker, are childhood friends and they grew up on the same street, Turkey Shore Road. Between their two houses on the shore of the Ipswich river are the remnants of a late 18th to early 19th century rum distillery run by John Heard including the wharf where ships docked and a low grade slope to transport barrels of molasses off ships and into the distillery. Once the idea to open a micro-distillery came about, they took an interest in their childhood neighborhood's history. The two took some time to research the layout of the old distillery and chose equipment to mimic what this old distillery had.\nEvan gave me a tour of the still they had custom made to recreate what the Heard Distillery utilized. While the still has the appearance and most of the functionalities of a classic pot still, the rising part of the swan's neck contains 4 plates to add a modern column aspect to it. For further purification and historic recreation, they installed a thump barrel which acts to pull of oils and other impurities. While thump barrels are more associated with whiskey, the Heard distillery had one, and Mat and Evan surmise that the Heard distillery made whiskeys out of local grains in addition to their main product of rum. Both the thump keg and the barrel containing the condenser worm came from the Mercury Brewing through a circuitous route starting in Spain followed by a Scotch producer and then the Sam Adams brewery.\nFor the fermentation, Turkey Shore uses pure molasses to recreate the historic rums back when sugar would have been too expensive to use. As for a yeast strain, they opted for a rhum agricole one from the French isles based off of the flavor profiles they achieved. One down side of using a Caribbean yeast is that instead of the 60-70°F ferments with other yeasts, they need to heat and maintain the molasses wash at 90°F to keep the yeast happy. For aging, the rum is stored in new 15 gallon barrels for 6-12 months. Since the barrels are all new and sourced from the same cooperage, blending in easier since there is less barrel-to-barrel variation. Blends are a combination of 8-9 barrels with some newer ones for spice notes and some older ones for more mellow flavors.\nOne thing that I found interesting when I tasted their white rum was that it had overlapping butterscotch-toffee notes as their aged\nTavern Style Rum\n(reviewed previously) did. Evan broke their rum's flavor profile into three parts: the yeast which creates floral and vanilla notes out of the molasses, the molasses which donates sugary and caramel notes, and the barrel which contributes butterscotch and tobacco notes. Their Ipswich White Cap Rum is filtered in charcoal, but I did not inquire if it is barrel aged as well. Their two other rums that I tried are seasonal spiced ones. Their Greenhead Spiced Rum is unusual with green tea, lemongrass, and spearmint and was designed for spring and summer mixing. Their fall and winter one, Golden Marsh Spiced Rum, is more traditional with a few unique spices like peppercorn.\nMat summed up their operation by comparing it to Nantucket Nectar's Tom and Tom; they are two friends producing a product. And here, they are trying to recreate something that was lost to the region.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7L_M3GUUKDFDcHvBeOMLa0GwTDMxILaDfeOZ8DI7tnwCTzo0psNiNEmSFIKZ9FHw4kXXdnw7tskodhnBELfh8bwAVrihgb8cvlZ2nxoFrl_nyw7XaTbDWKU9nZNyxOqPsTYnG04vRiZY/s320/turkeyshorea682.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaAMfpM6JdHs8VhGW0M4SW86F0TUYkcuQ9M_CYj4nmunDehVZCSl4uzV3YZwyi3mKO_UAvD3MRHiWnGNOZ6UesQ44JXB-yDMSO0JNllbk0xFJuagVcbnfm9Qm0Hm_ZuqRWE63jw0pFXc/s320/turkeyshoreb684.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7L_M3GUUKDFDcHvBeOMLa0GwTDMxILaDfeOZ8DI7tnwCTzo0psNiNEmSFIKZ9FHw4kXXdnw7tskodhnBELfh8bwAVrihgb8cvlZ2nxoFrl_nyw7XaTbDWKU9nZNyxOqPsTYnG04vRiZY/s800/turkeyshorea682.jpg", "comment_count": 0 }, { "title": "western passage", "url": "https://cocktailvirgin.blogspot.com/2012/10/western-passage.html", "published": "2012-10-18T18:07:00.000-04:00", "updated": "2017-08-03T12:32:49.822-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Imbibe Magazine", "year": null }, "categories": [ "#deep ellum", "batavia arrack", "bitters (aromatic)", "bitters (orange)", "chartreuse (green)", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "1/2 oz Dolin Sweet Vermouth", "1/2 oz Dolin Dry Vermouth", "1/2 oz" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a cherry, and twist an orange peel over the top.", "body_text": "1 1/2 oz Batavia Arrack\n1/2 oz Dolin Sweet Vermouth\n1/2 oz Dolin Dry Vermouth\n1/2 oz\nGreen\nYellow Chartreuse (*)\n1 dash Aromatic Bitters\n1 dash Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with a cherry, and twist an orange peel over the top.\n(*) The drink was served with Green Chartreuse (see comments for the recipe that was printed out for me).  After the\nImbibe Magazine\narticle came out with the recipe as Yellow Chartreuse, Deep Ellum lists the drink as a Yellow Chartreuse one on the website's menu.\nTwo Mondays ago, we stopped by Deep Ellum for dinner. For a first drink, I asked bartender Danielle for the Western Passage. Owner Max Toste later described how he created this recipe for\nImbibe Magazine\nand just put it on the cocktail menu in anticipation of winter. The drink began with Green Chartreuse and funky Batavia Arrack aromas. Next, the sip offered grape flavors with hints of the Green Chartreuse's herbal notes, and the swallow followed that up with a wallop of Batavia Arrack and Green Chartreuse notes. Overall, with the Green Chartreuse and Batavia Arrack notes, the Western Passage came across like an angry\nBohannon\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HG34LqggrbnwKMUBJXYK3Yqj9v_mfac14-p1OukFaSShyphenhyphenV7lealdgVPH9p7wK5tTjZ7UcGlNtbRXcvUf9NKSfm5l5pnoybs0vSGAbmFrpXF8hyqhuNQJhyphenhyphenVy_jREdvmVEQEMCGyf1rg/s320/westfront240.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HG34LqggrbnwKMUBJXYK3Yqj9v_mfac14-p1OukFaSShyphenhyphenV7lealdgVPH9p7wK5tTjZ7UcGlNtbRXcvUf9NKSfm5l5pnoybs0vSGAbmFrpXF8hyqhuNQJhyphenhyphenVy_jREdvmVEQEMCGyf1rg/s800/westfront240.jpg", "comment_count": 5 }, { "title": "hernando's hideaway", "url": "https://cocktailvirgin.blogspot.com/2012/10/hernandos-hideaway.html", "published": "2012-10-18T18:35:00.001-04:00", "updated": "2017-08-03T12:32:14.332-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Danielle", "source": null, "year": null }, "categories": [ "#deep ellum", "bitters (mole)", "kahlua", "mezcal", "simple syrup (cinnamon)", "tequila", "vermouth (dry)" ], "ingredients": [ "1 oz Reposado Tequila", "1 oz Mezcal", "1/2 oz Dolin Dry Vermouth", "1/2 oz Fair Trade Coffee Liqueur", "1 barspoon Cinnamon Syrup", "3 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 oz Reposado Tequila\n1 oz Mezcal\n1/2 oz Dolin Dry Vermouth\n1/2 oz Fair Trade Coffee Liqueur\n1 barspoon Cinnamon Syrup\n3 dash Mole Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nFor my second drink, I asked bartender Danielle for the Hernando's Hideaway. At first, I figured it was a\nSaturday Night Live\nreference; however, Billy Crystal's character was Fernando not Hernando. Instead, the drink Danielle created was named after a song about a speakeasy; that song was written for the musical\nThe Pajama Game\nin 1954.\nHernando's Hideaway greeted the nose with orange and agave aromas. The sip was rich with coffee roast flavors that were accented by wine notes. Finally, the swallow began with smoky mezcal and ended with coffee and cinnamon notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-8hLnb8XpsKI4U8FIVIaYy_dtbxxJ_r4_SpuXZRpP1MEDhCjtpJUSXwLnBGaRTP_75zxXCWZaV1rtk_yLkV49qdtJFI-aSZs8dibPc7Vmh-YLfA9Z2DQERd8dNeBhaBTmVH1UzMl_zQ/s320/hernando242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-8hLnb8XpsKI4U8FIVIaYy_dtbxxJ_r4_SpuXZRpP1MEDhCjtpJUSXwLnBGaRTP_75zxXCWZaV1rtk_yLkV49qdtJFI-aSZs8dibPc7Vmh-YLfA9Z2DQERd8dNeBhaBTmVH1UzMl_zQ/s800/hernando242.jpg", "comment_count": 0 }, { "title": "capovolto", "url": "https://cocktailvirgin.blogspot.com/2012/10/capovolto.html", "published": "2012-10-18T19:04:00.002-04:00", "updated": "2017-08-03T12:31:24.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Nugent", "source": "Villa Victoria Center", "year": null }, "categories": [ "#other", "bitters (Angostura)", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 3/4 oz Punt e Mes", "1 1/4 oz Jim Beam Rye", "1/4 oz Maraschino Liqueur", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 3/4 oz Punt e Mes\n1 1/4 oz Jim Beam Rye\n1/4 oz Maraschino Liqueur\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\nTwo Tuesdays ago, we attended an educational soirée hosted by Fratelli Branca company at the Villa Victoria Center in South Boston. The Piccola Italia event featured Italian music, food, and spirits including Fernet Branca, Punt e Mes, Carpano Antica, grappa, and Caffé Borghetti espresso liqueur. For a start, I decided to be taught the beauty of the bitter vermouth Punt e Mes by bartender John Nugent. John's lesson included an inverse\nRed Hook\n-like drink that he dubbed the Capovolto, which means upside down or capsized.\nThe Punt e Mes dominated the aroma that also had hints of rye and Maraschino liqueur. The Punt e Mes' grape flavor filled the sip and its bitter notes began the swallow. After this came the rye whiskey and then the Maraschino's nutty cherry and Angostura Bitter's spice. Indeed, the softer proof of this Manhattan variation made for a pleasant aperitif with which to start the evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPc223VAqbIxkmdHiqk3QBKn3CtTN_jeYyp-KKO8UXN7RufYybzbUE8o7udkII1Ft9ehNaxfd92yWhBfAawe905lhdrXovKGoUb73wRFrKFxMaHyle8fiQeMA6lIM3l2M5YJevOtULgKo/s320/capovolto665.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPc223VAqbIxkmdHiqk3QBKn3CtTN_jeYyp-KKO8UXN7RufYybzbUE8o7udkII1Ft9ehNaxfd92yWhBfAawe905lhdrXovKGoUb73wRFrKFxMaHyle8fiQeMA6lIM3l2M5YJevOtULgKo/s800/capovolto665.jpg", "comment_count": 0 }, { "title": "wig in a box", "url": "https://cocktailvirgin.blogspot.com/2012/10/wig-in-box.html", "published": "2012-10-18T19:39:00.000-04:00", "updated": "2017-08-03T12:30:56.718-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kelly Coggins", "source": "Piccola Italia event", "year": null }, "categories": [ "#other", "apricot liqueur", "gin", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Bombay Dry Gin", "3/4 oz Carpano Antica Sweet Vermouth", "3/4 oz Rothman & Winter Apricot Liqueur", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "3/4 oz Bombay Dry Gin\n3/4 oz Carpano Antica Sweet Vermouth\n3/4 oz Rothman & Winter Apricot Liqueur\n1/4 oz Lemon Juice\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\nThe next drink I tried at the Piccola Italia event hosted by Fratelli Branca was the Wig in a Box. The drink was created by Kelly Coggins, and he took his inspiration from the\nHedwig and the Angry Inch\nsong of the same name. In that song are the lyrics, \"I look back on where I'm from/Look at the woman I've become/And the strangest things seem suddenly routine/I look up from my vermouth on the rocks/The gift wrapped wig's still in the box/Of towering velveteen.\" From the vermouth reference, Kelly started with Carpano Antica. To that, he added gin, apricot liqueur, and lemon juice in a recipe that reminded me of a sweet instead of dry vermouth\nDarb Cocktail\n. The Wig in a Box offered up a lemon and apricot aroma. The sweet grape and lemon sip led into a swallow containing apricot flavors and herbal notes from the gin and vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw84lJnpjs5bTpK88UQKGZjPH61HCiak2tskRnsitMxM0_G7WzrAFBnQfJyhJQt6IdbIuJR_NiXxUi6z0TlEHEKDKICOYOXvrup5CEgdTl7z8UQCO0_4O-qngo1TGFd7HA6NcOr8SU-c/s320/wiginbox667.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw84lJnpjs5bTpK88UQKGZjPH61HCiak2tskRnsitMxM0_G7WzrAFBnQfJyhJQt6IdbIuJR_NiXxUi6z0TlEHEKDKICOYOXvrup5CEgdTl7z8UQCO0_4O-qngo1TGFd7HA6NcOr8SU-c/s800/wiginbox667.jpg", "comment_count": 0 }, { "title": "don't flip out", "url": "https://cocktailvirgin.blogspot.com/2012/10/dont-flip-out.html", "published": "2012-10-29T12:56:00.000-04:00", "updated": "2017-08-03T12:30:26.257-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Gabrielli", "source": "Russell House Tavern", "year": null }, "categories": [ "#other", "cognac", "egg", "fernet-branca", "kahlua", "punt e mes", "soda" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Hennessy VS Cognac", "1/2 oz Punt e Mes", "1/2 oz Caffè Borghetti Espresso Liqueur", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Double strain into a coupe glass containing ~3/4 oz soda water. Garnish with freshly grated dark roast coffee bean.", "body_text": "1 oz Fernet Branca\n1 oz Hennessy VS Cognac\n1/2 oz Punt e Mes\n1/2 oz Caffè Borghetti Espresso Liqueur\n1 Whole Egg\nShake once without ice and once with ice. Double strain into a coupe glass containing ~3/4 oz soda water. Garnish with freshly grated dark roast coffee bean.\nOne of the other drinks I had at the Fratelli Branca company's Piccola Italia educational soirée at the Villa Victoria Center was from Russell House Tavern's new bar manager, Sam Gabrielli. Earlier in the evening, Sam mentioned that he had proposed a Flip for the event and he was not expecting to have made the cut for the drink roster. However, after he did, he gained either the respect or the confusion of the other bartenders as to why someone would volunteer to make possibly hundreds of egg drinks. Regardless, Sam was up for it though and was quite proud of his creation. From the description, I decided to saved his Don't Flip Out for my end of the evening nightcap.\nThe product from Fratelli Branca that Sam was featuring was their espresso liqueur, Caffè Borghetti, that he finds not only amazing but underappreciated. He also finds that its deep roast flavors work well with bitter notes such as from Fernet Branca and Punt e Mes. Once mixed, the Flip began with dark roast coffee aromas from the garnish. The creamy sip presented caramel and roast flavors that were accented with a hint of carbonation. Next, the swallow began with Cognac and coffee and finished with Fernet Branca's herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4ZZVdJdB-dtiAtv-RFHPqUMvDXEVIs3GoOPswF_2TtxayZ7x8_-l-385fAoAKzEQNRWqRmqfj33vcyJMxf_xq7AM9tCmU3qjNL0t0CtGJjAz3wsOkIUK7thpKqi01Kje8dmmFPETfk8/s320/dontflip668.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4ZZVdJdB-dtiAtv-RFHPqUMvDXEVIs3GoOPswF_2TtxayZ7x8_-l-385fAoAKzEQNRWqRmqfj33vcyJMxf_xq7AM9tCmU3qjNL0t0CtGJjAz3wsOkIUK7thpKqi01Kje8dmmFPETfk8/s800/dontflip668.jpg", "comment_count": 0 }, { "title": "dartmouth", "url": "https://cocktailvirgin.blogspot.com/2012/10/dartmouth.html", "published": "2012-10-29T16:03:00.000-04:00", "updated": "2017-08-03T12:29:53.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Evan Harrison", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "cointreau", "gin", "maple syrup" ], "ingredients": [ "1 3/4 oz St. George's Terroir Gin", "1/2 oz Combier Orange Liqueur", "1 barspoon Maple Syrup (1:1)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 3/4 oz St. George's Terroir Gin\n1/2 oz Combier Orange Liqueur\n1 barspoon Maple Syrup (1:1)\nStir with ice and strain into a rocks glass.\nThe day after the Piccola Italia event, I paid a visit to Brick and Mortar. For a first drink, bartender Evan Harrison recommended the Dartmouth off of the same Ivy League supplemental menu that the\nPenn\nappeared on. The recipe was a simple one that showcased one of the\nSt. George's gins\nthat I wrote about two months ago, namely the Terroir with its Douglas fir, bay laurel, sage, and juniper notes. I guess all of those green flavors in the gin could reflect Dartmouth's school colors, and the touch of maple may be a nod to its New Hampshire location.\nThe Dartmouth presented an orange juice-peel aroma from the liqueur with piney-fir notes from the gin. The orange continued on into the sip where it mingled with the maple. Finally, the orange and maple lingered on into the swallow which ended with the juniper, pine, and sage elements from the gin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90gUa_lnH-GV6wlvXIDfusdygwuVkBAtLeP_2bPW2P70zTzJ8jTOY9oUie_d87pG-tymnLSFPw4Qd4cHUAAsJLldyRwC3VToYZADjSC_9WmCfL3yD0K7xZ-zSfGfy80BVttTwH4Cvxk4/s320/dartmouth669.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90gUa_lnH-GV6wlvXIDfusdygwuVkBAtLeP_2bPW2P70zTzJ8jTOY9oUie_d87pG-tymnLSFPw4Qd4cHUAAsJLldyRwC3VToYZADjSC_9WmCfL3yD0K7xZ-zSfGfy80BVttTwH4Cvxk4/s800/dartmouth669.jpg", "comment_count": 0 }, { "title": "the 47%", "url": "https://cocktailvirgin.blogspot.com/2012/10/the-47.html", "published": "2012-10-29T16:49:00.001-04:00", "updated": "2017-08-03T12:28:33.278-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Evan Harrison", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "cointreau", "lillet" ], "ingredients": [ "1 1/4 oz Del Maguey Crema de Mezcal", "1 oz Cocchi Americano", "3/4 oz Combier Orange Liqueur", "1/4 oz Zucca" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/4 oz Del Maguey Crema de Mezcal\n1 oz Cocchi Americano\n3/4 oz Combier Orange Liqueur\n1/4 oz Zucca\nStir with ice and strain into a rocks glass.\nFor a second libation at Brick and Mortar, I asked bartender Evan Harrison if there were any recipes from their Spin the Bottle events. The one he picked for me was the 47% from the one where Senator John (a/k/a T.J. the DJ) was controlling the turn tables; his event's menu for \"Re-Elect Senator John\" had a variety of politically named drinks. In case this post is looked back upon in a few years, the 47% is in reference to the statistic Romney generated as to what percentage of the American population pays no income tax. And my apologies for inserting anything about the Democratic or Republican Parties here, for we at Cocktail Virgin only fully endorse the Drinking Party.\nThe mezcal in the 47% proffered a smoky agave aroma. The orange-citrus wine sip led into mezcal tempered by Zucca's bitter notes on the swallow. Perhaps increasing the Zucca by a quarter ounce and cutting down the orange liqueur by that same amount might make for a more interesting drink for me, but the recipe was quite enjoyable regardless.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RX1wY8iGxpkCN2ikCuALOi24yTjjfIGYlGzKvtALQkxsLgcbbHd3eZzP3sHJQeBVKdxxzNBfWTWWQinVaJ7GsGvcruLN2hfoAc3B7N5BMPcD3DwJ0CNs9j1RlqzP2RLj-NS57YEvjj4/s320/the47_670.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RX1wY8iGxpkCN2ikCuALOi24yTjjfIGYlGzKvtALQkxsLgcbbHd3eZzP3sHJQeBVKdxxzNBfWTWWQinVaJ7GsGvcruLN2hfoAc3B7N5BMPcD3DwJ0CNs9j1RlqzP2RLj-NS57YEvjj4/s800/the47_670.jpg", "comment_count": 0 }, { "title": "the aftermath", "url": "https://cocktailvirgin.blogspot.com/2012/10/the-aftermath.html", "published": "2012-10-29T18:12:00.001-04:00", "updated": "2025-03-15T12:06:43.497-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Aaron Feder", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "benedictine", "bitters (Peychaud's)", "fernet-branca", "pimento dram", "scotch" ], "ingredients": [ "1 oz Dewar's 12 Year Blended Scotch", "1 oz Applejack", "1/2 oz Benedictine", "1/4 oz Fernet Branca", "1 barspoon Allspice Dram", "1 barspoon Water", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe pre-rinsed with Laphroaig Scotch.", "body_text": "1 oz Dewar's 12 Year Blended Scotch\n1 oz Applejack\n1/2 oz Benedictine\n1/4 oz Fernet Branca\n1 barspoon Allspice Dram\n1 barspoon Water\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail coupe pre-rinsed with Laphroaig Scotch.\nAfter Brick and Mortar, I made my way home by way of Union Square in Somerville. Once there, I was lured into Backbar after reading about their drink of the day called the Aftermath. The tweet described it as, \"It's the remainder of a fight between a\nLion's Tail\n,\nToronto\n,\nBobby Burns\n, and a\nJunior\n.\" With that description, I was quite curious. Bartender Aaron Feder mentioned that there were elements of each in the drink, but the citrus aspect of the Lion's Tail and Junior were removed to make the Aftermath a straight spirits cocktail. In retrospect, I regret not asking where the Applejack aspect came from.\nThe Aftermath shared a Scotch and apple nose. The apple flavors and the Scotch's malt filled the sip.  Next, the swallow began with a hint of smoke and the herbalness of the Fernet Branca and Bénédictine and ended with the allspice notes of the Pimento Dram.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCun7kPlU5EBm3Tna4VyRcRPueSeRNbCMlakWXSxuLxGHmn9I87sZOAY55XvlQa1h1-DxWreffLdppOlVqVwqKhh6EaoZYQF9CGiH2UtZdutkzrmEVx-BA_PCntT_fWlxDPeYZoBj-IB4/s320/aftermath671.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCun7kPlU5EBm3Tna4VyRcRPueSeRNbCMlakWXSxuLxGHmn9I87sZOAY55XvlQa1h1-DxWreffLdppOlVqVwqKhh6EaoZYQF9CGiH2UtZdutkzrmEVx-BA_PCntT_fWlxDPeYZoBj-IB4/s800/aftermath671.jpg", "comment_count": 0 }, { "title": "cadet", "url": "https://cocktailvirgin.blogspot.com/2012/10/cadet.html", "published": "2012-10-30T15:18:00.000-04:00", "updated": "2017-08-03T12:27:22.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Aaron Feder", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "benedictine", "fernet-branca", "lime juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Benedictine", "1/2 oz Fernet Branca", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Benedictine\n1/2 oz Fernet Branca\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nAfter the Aftermath at Backbar, bartender Aaron Feder wanted to showcase his first cocktail creation called the Cadet. The drink was a cross between a Toronto and a Junior. Thinking about Canadian police, Aaron named his drink after a Junior Mountie who is also known as a Cadet.\nAaron described his drink as \"a gateway Sour\" perhaps in how the herbal liqueurs are lightened by the citrus and sugar content. The Cadet began with a lime aroma that led into a lime and malt sip. On the swallow, the rye's barrel and Benedictine's herbal notes mingled at the beginning and the Fernet appeared lightly on the finish. Overall, the drink did remind me of the\nAli-Frazier\nI created earlier in the year, but the Cadet's Benedictine and lime took the drink in a different direction than the Ali-Frazier's Cointreau and lemon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFb-ldGpIHf_-MKu6EsQgqdy3xTGkZiy5Mwffe4560aKQ9qXfpJ4lGXrFLbqDJE6MsFsVxQ_rwvW0jLYqBmdEHjHzrwjYh2FP6CsgmsVD5oYTyYtg-7biF67kB8p17DNZpQU4Eprj8u4w/s320/cadet672.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFb-ldGpIHf_-MKu6EsQgqdy3xTGkZiy5Mwffe4560aKQ9qXfpJ4lGXrFLbqDJE6MsFsVxQ_rwvW0jLYqBmdEHjHzrwjYh2FP6CsgmsVD5oYTyYtg-7biF67kB8p17DNZpQU4Eprj8u4w/s800/cadet672.jpg", "comment_count": 0 }, { "title": "harry palmer", "url": "https://cocktailvirgin.blogspot.com/2012/10/harry-palmer.html", "published": "2012-10-30T15:59:00.002-04:00", "updated": "2017-08-03T12:26:45.749-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Alastair Burgess", "source": "Happiness Forgets", "year": null }, "categories": [ "suze", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "2/3 oz Martini & Rossi Sweet Vermouth (Cocchi)", "1/2 oz Suze (Salers Gentiane Liqueur)" ], "instructions": "Stir with ice and strain into a cocktail glass or coupe and garnish with a cherry.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n2/3 oz Martini & Rossi Sweet Vermouth (Cocchi)\n1/2 oz Suze (Salers Gentiane Liqueur)\nStir with ice and strain into a cocktail glass or coupe and garnish with a cherry.\nA few Saturdays ago, I decided to make the Harry Palmer created by Alastair Burgess from the Happiness Forgets bar in London. The recipe came from a book I took a chance on, namely Tom Sandham's\nWorld's Best Cocktails\n; the book itself is a coffee table number with lots of images, many classics, and a decent number of originals garnered from the author's travels around the world. While many of the drinks are bit too culinary for my tastes, there are a few gems like the Harry Palmer that appeal perfectly to my drink making aesthetic. The Harry Palmer was named after a character in Len Dieghton's 1962 spy novel,\nThe Ipcress File\n.\nOverall, the recipe reminded me of the White Negroni variation crafted at P.D.T. called the\nBrown Bomber\n; however, the sweet vermouth put the drink closer to a Manhattan variation than the Brown Bomber's Lillet Blanc. The Harry Palmer offered up a mainly vermouth aroma with subtle rye and gentian notes poking through. The sip was a grape flavor that was dried out due to the bitter liqueur, and the swallow offered up rye notes that were modulated by the Salers Gentian Liqueur. Indeed, the sweet vermouth's richness made this drink a bit more interesting than the Brown Bomber for my palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJpnLIYevC3tNkaAiKEQNScPDzMlk1lfDt7kNTDub_PF26Gn29LBPGbsz6x5WAgUEARl5kGzCBItEQ4PEFXExdBP7ibGJAY8YlU8S-KQicvAVZoMDvV8PbuZE6K3nzzfwIBBixRBe244/s320/harrypalmer675.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJpnLIYevC3tNkaAiKEQNScPDzMlk1lfDt7kNTDub_PF26Gn29LBPGbsz6x5WAgUEARl5kGzCBItEQ4PEFXExdBP7ibGJAY8YlU8S-KQicvAVZoMDvV8PbuZE6K3nzzfwIBBixRBe244/s800/harrypalmer675.jpg", "comment_count": 0 }, { "title": "deep six", "url": "https://cocktailvirgin.blogspot.com/2012/10/deep-six.html", "published": "2012-10-30T16:24:00.000-04:00", "updated": "2017-08-03T12:26:17.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Palmer Matthews", "source": "Drink", "year": null }, "categories": [ "#drink", "cynar", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Cynar", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice and double strain into a glass.", "body_text": "2 oz Cynar\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup\nLeaves of 2 Mint Sprigs\n1 pinch Salt\nShake with ice and double strain into a glass.\nA few Sundays ago, we stopped into Drink. Bartender Palmer Matthews suggested a cocktail he had come up with called the Deep Six. The drink started with Palmer flipping through\nThe Flavor Bible\nand spotting that artichoke pairs well with mint. In essence, what he conjured up could be considered a Cynar Southside.\nThe Deep Six presented a muddled mint aroma. The mint continued on into the sip where it paired with the lemon and on into the swallow where it worked rather well with the Cynar. Indeed, the mint offered its spicier notes in the sip and its chlorophyll and more herbal notes on the swallow. Moreover, the pinch of salt worked well to cut down on the Cynar's funky bitterness and make the drink into a better balanced Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05pZxR9SSPUCDnwCyZfBrbejtPj1SltXq6KkNF1aBpX4tuEe8pgvYV3cmbh-6FpXQkpGwt5HrxHXlf0_ywozfNR5zEOA6vhiqLzgDmQUoTPC3vswl-3tChI9sp7sRVudVI_8nMRsS5s0/s320/deepsix676.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05pZxR9SSPUCDnwCyZfBrbejtPj1SltXq6KkNF1aBpX4tuEe8pgvYV3cmbh-6FpXQkpGwt5HrxHXlf0_ywozfNR5zEOA6vhiqLzgDmQUoTPC3vswl-3tChI9sp7sRVudVI_8nMRsS5s0/s800/deepsix676.jpg", "comment_count": 0 }, { "title": "a sainted devil", "url": "https://cocktailvirgin.blogspot.com/2012/10/a-sainted-devil.html", "published": "2012-10-30T17:56:00.000-04:00", "updated": "2017-08-03T12:25:47.611-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "*spiritsreview", "cherry brandy", "fernet-branca", "orange juice", "tequila" ], "ingredients": [ "3/4 oz Blanco Tequila or Mezcal (Piedra Azul Blanco Tequila)", "3/4 oz Cherry Heering", "3/4 oz Fernet Branca", "3/4 oz Orange Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Blanco Tequila or Mezcal (Piedra Azul Blanco Tequila)\n3/4 oz Cherry Heering\n3/4 oz Fernet Branca\n3/4 oz Orange Juice\nShake with ice and strain into a cocktail glass.\nIn thinking about how well Fernet Branca and Cherry Heering complement each other such as in Sahil Mehta's\nSouth End Sling\n, Misty Kalkofen's\nDarkness til Dawn\n, and the classic\nPinto\n, I wondered how I could utilize this combination in other ways. My mind wandered to another Cherry Heering drink, the\nBlood and Sand\n, and I figured that a hybrid of these ideas might prove interesting. Keeping the cherry liqueur and orange juice constant, I swapped the original's sweet vermouth for Fernet Branca. For a spirit, I was thinking agave. While I might have reached for mezcal, the liquor fairy had delivered a bottle of Piedra Azul tequila that I was interested in trying out.\nPiedra Azul Blanco Tequila\n• Nose: citrus, a light pineapple note, mineral/briny aroma.\n• Sip: Lots of body with light citrus flavors.\n• Swallow: Agave with a hint of smoke.\n• Price: around $19/750 mL.\n• Overall Assessment: Not a showstopper, but definitely a solid blanco for the price point.\nFor a name, I searched for other Rudolph Valentino movies besides the Blood & Sand, and I picked his 1924 film A Sainted Devil. The drink began with tequila and Fernet Branca aromas with a hint of cherry. The cherry continued on into the sip where it paired with the orange. And the swallow rounded off the drink with agave and Fernet Branca flavors. Overall, the orange juice mellowed out the Fernet Branca and tequila and made for an easier drinking libation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BJmzXLnU3vbuzcFvH_sPBHpJWvlfcE6BUFpR9lqtMtMcTFfjpqH7q2KskVAr2vJ6vr-eTNyr_B2bwsCdSA5O7ANNXZ3yL0BJw9zDp25-FlKTG52fI0U6WYPX6_6BT9wNFjrUGjyLaV4/s320/sainteddevil679.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BJmzXLnU3vbuzcFvH_sPBHpJWvlfcE6BUFpR9lqtMtMcTFfjpqH7q2KskVAr2vJ6vr-eTNyr_B2bwsCdSA5O7ANNXZ3yL0BJw9zDp25-FlKTG52fI0U6WYPX6_6BT9wNFjrUGjyLaV4/s800/sainteddevil679.jpg", "comment_count": 1 }, { "title": "rum julius", "url": "https://cocktailvirgin.blogspot.com/2012/10/rum-julius.html", "published": "2012-10-31T10:12:00.001-04:00", "updated": "2017-08-03T12:25:09.373-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Rhiannon Enlil", "source": "Food & Wine: Cocktails 2012", "year": 2012 }, "categories": [ "bitters (orange)", "cream", "egg white", "lemon juice", "orange juice", "rum", "simple syrup (vanilla)", "soda" ], "ingredients": [ "3/4 oz Orange Juice", "1/2 oz Lemon Juice", "1 Egg White", "2 oz Aged Rum (Turkey Shore Tavern Style)", "1 oz Cream", "3/4 oz Vanilla Syrup (BG Reynolds)", "3 drop Orange Flower Water", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake the citrus and egg white. Add rest of the ingredients and ice, and shake again. Strain into a Collins glass containing 1 1/2 oz soda water.", "body_text": "3/4 oz Orange Juice\n1/2 oz Lemon Juice\n1 Egg White\n2 oz Aged Rum (Turkey Shore Tavern Style)\n1 oz Cream\n3/4 oz Vanilla Syrup (BG Reynolds)\n3 drop Orange Flower Water\n2 dash Orange Bitters (Regan's)\nShake the citrus and egg white. Add rest of the ingredients and ice, and shake again. Strain into a Collins glass containing 1 1/2 oz soda water.\nThe Wednesday before we left for Portland Cocktail Week, we decided to make another one of Rhiannon Enlil's Ramos Gin Fizz variations that appear in\nFood & Wine: Cocktails 2012\n. The other one of hers we made was the\nGinger Baker Fizz\nwhich was a delicious gin and ginger tribute to the Cream drummer who went on to work with Africanesque world music. This one, the Rum Julius, was a homage to the mall food court treat and called for aged rum as the base spirit.\nThe Rum Julius provided the rum's butterscotch notes along with citrus aromas. The creamy, carbonated orange sip was followed by the toffee rum flavors at the beginning of the swallow. Finally, the swallow ended pleasantly with the lemon and vanilla elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjws7fpi_vvtWFcWw1JLz8FAT7VVq4PvAIM078Tn4r4FoVakAyb1IqiNJ0o5kRL8Rpy_kr5gxU6Z7b4NTiMMeWmiwc7r2hUtNWc8JNq7P-ArAm4GMnftaBSPZlCZzWgxdv1McAzTiZKUJM/s320/rumjulius685.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjws7fpi_vvtWFcWw1JLz8FAT7VVq4PvAIM078Tn4r4FoVakAyb1IqiNJ0o5kRL8Rpy_kr5gxU6Z7b4NTiMMeWmiwc7r2hUtNWc8JNq7P-ArAm4GMnftaBSPZlCZzWgxdv1McAzTiZKUJM/s800/rumjulius685.jpg", "comment_count": 1 }, { "title": ":: book review - drinking boston ::", "url": "https://cocktailvirgin.blogspot.com/2012/10/book-review-drinking-boston.html", "published": "2012-10-31T10:50:00.001-04:00", "updated": "2019-07-14T19:57:45.386-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*book review" ], "ingredients": [], "instructions": null, "body_text": "At the Boston Cocktail Summit book store, they had advance copies of Stephanie Schorow's\nDrinking Boston: A History of the City and Its Spirits\nfor sale. The copy I bought sat around for a few days before I decided that I would read it on the plane trip over to Portland Cocktail Week. When I spoke with Stephanie, she mentioned that DrinkBoston's Lauren Clark was a possible author for it before Lauren departed to California. While Lauren would have made for an excellent story teller for this book, Stephanie's other books put her in a good position to make this her next step. Her last book,\nThe Boston Mob Guide: Hit Men, Hoodlums, & Hideouts\n, has an overlapping cast of characters from the Prohibition days when liquor smuggling and speakeasies were rampant in the city. And her work on\nThe Cocoanut Grove Fire\nbook covers the post-Prohibition era when nightclubs began to take over from the speakeasy's and the saloon's reign.\nOne of the focal points of\nDrinking Boston\nis the Ward Eight cocktail in regards to tracing back the legend and lore of its creation at Locke-Ober and possible original ingredients. This aspect hit home because a few weeks before during the Boston Cocktail Summit, I had attended a charity gala there called TheThing and had the honor of drinking a Ward Eight there. It also was poignant because the weekend I was reading the book, Locke-Ober announced that it was shutting its doors forever (later, I learned that a buyer might re-open it with the history intact instead of the gutting we all feared).\nAfter the Ward Eight introduction, the beginning of the book focuses on the early days of drinking in Boston. I touched on some of this information during David Wondrich's\nGreasing the Hub\ntalk during the Boston Cocktail Summit and during Christine Sismondo and James Waller's\nThe Bad, Bad Boys of Saloons\ntalk at Tales of the Cocktail (in support of Sismondos\nAmerica Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops\nbook). Even with those primers, Schorow's research uncovers stories and locations that were new to me, and her focus was rather sharpened to the Boston area.\nThe novel material to me appears with the later years that included the Jacob Wirth restaurant and how it survived Prohibition serving near-beer and about the sports bar run by Michael \"Nuf Ced\" McGreevy. The speakeasy chapter covers interesting tales about the Marliave, Club Garden, Faneuil Hall Club, and other establishments that figured out ways to keep the drinks flowing despite the great problem sourcing spirits and the risks associated with operating an illegal bar during Prohibition. The book also traces the term \"scofflaw\" to a newspaper contest here in Boston, and how the name was usurped across the Atlantic for a\ncocktail\nto honor those who went against the Dry Tide.\nThe crime tie-ins are great during this period with one of the more colorful stories being about the life of Charlie Solomon who switched from narcotics trafficking to opening the Cocoanut Grove nightclub and hanging out at the Cotton Club during Prohibition. For the section on Prohibition repeal, Schorow ties in the modern speakeasy movement by discussing the aesthetics of modern day Boston establishments like Saloon, Brick & Mortar, and Backbar.\nMoreover,\nDrinking Boston\ncovers the city's beer brewing history as well including the Haffenreffer brewery that later became populated by the Boston Beer Company, and the other breweries that used to dot the Stony Brook corridor of Jamaica Plain and Mission Hill. Also, the modern rebirth of breweries and distilleries in Boston is discussed.\nThe more modern day chapters focus on famous Boston bars like J.J Foley's, the Rathskellar, Doyle's Café, and the Merry-Go-Round bar at the Copley (yes, there used to be more carousel bars than the one at the Hotel Monteleone in New Orleans). In addition, gay bar history, such as the Eagle, Playland, and Jacques, as well as jazz clubs like Wally's showcase the wide variety of drinking establishments in the city. And the end features some of the modern cocktail resurgence by providing coverage of Jackson Cannon, John Gertsen, Misty Kalkofen, Jamie Walsh, Todd Maul, and Brother Cleve.\nOverall, the book does a good job discussing over three hundred years of imbibing in Boston. The power of the stories builds as the time frame becomes more and more recent, and the photo and illustration selections help to root these stories with images of bars and bootleggers alike.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTpcDRN6Wfm2TO6cGdyqpiKC8bU7TIY8brGlAAsyJ9qIVTHxpVGSZPo-lTeAYIOfAb0YfFeS3f-xPrdNYZFOz8Ihi4riLC_-MLuTJKcCtwEm0VSeqm6AGzWVhJHzvgM_5jubBigsphj4/s320/DrinkingBoston.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTpcDRN6Wfm2TO6cGdyqpiKC8bU7TIY8brGlAAsyJ9qIVTHxpVGSZPo-lTeAYIOfAb0YfFeS3f-xPrdNYZFOz8Ihi4riLC_-MLuTJKcCtwEm0VSeqm6AGzWVhJHzvgM_5jubBigsphj4/s800/DrinkingBoston.jpg", "comment_count": 0 }, { "title": ":: highlights of portland cocktail week 2012 ::", "url": "https://cocktailvirgin.blogspot.com/2012/11/highlights-of-portland-cocktail-week.html", "published": "2012-11-01T11:59:00.002-04:00", "updated": "2024-03-17T13:29:17.465-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*portlandcocktailweek" ], "ingredients": [], "instructions": null, "body_text": "On Friday, we got back from a 7 night adventure in Portland centered around Portland Cocktail Week. In the tradition of Tales of the Cocktail and the Boston Cocktail Summit, I will start my posting quest with a best moments of PDXCW. Luckily, the long flight back gave me some time to compose my thoughts. Order here connotes nothing here:\n•\nLocation:\nFirst off, just being in Portland was amazing. It felt safer, the people seemed more pleasant, and it had a higher than average quality and quantity of bars and coffee shops. Even the homeless people were polite and apologized when you walked by them as they were using the um, open-air facilities.\n•\nFred doing public speaking?:\nOne of the reasons I was at PDXCW was to give a talk on writing a book. It was great hanging out with my co-panelists of Natalie Bovis and Dave Stolte to discuss it all the night before at Kask. I made an audio recording of the seminar which I will post later, and thanks to our sessions sponsor Glenfiddich for making public speaking easier.\n•\nBest inter-city trashtalking:\nThe dunk tank at Pig & Punch charity event was a lot of fun. The photo above was one I took (although the caption aspect was someone else's) and is of one of my two kills, namely Todd Richman, with the other one being Joe Fee. My favorite Richman heckle directed at me was, \"Your city's hero is a janitor who knows math.\" Luckily, all this trash talk was for the kids and a lot of money was raised for a Portland school.\n•\nJust not Dale DeGroff:\nAnother reason I was at PDXCW was to take Bar Smarts Advanced. I was praying that I did not have to impress Dale DeGroff during the drink making session; instead, I got Don Lee... who compiled a long list of critique. He prefaced it with the fact that none of these were counting against me, but the litany of complaints was his attempt to make me into a better technical bartender. Perhaps Dale would have been easier to please in the end.\n•\nBoston in the House:\nWhile it was great meeting all of the West Coast bartenders new and old (as well as bartenders from elsewhere), it was great to hangout with Boston bartenders including Corey, Sabrina, Chad, and John H. and Worcester's Dave and Joy. Also, we had our own DJ (TJ a/k/a Senator John) and photographer (Natasha Moustache) working the event.\n•\nBest booze-flavored food:\nYellow and Green Chartreuse cream-filled donuts from Voodoo Donuts served at two events.\n•\nBest \"It doesn't feel like Portland\" moment:\nThe tropical paradise of Hale Pele! We got to visit Blair (of BG Reynolds ex-Trader Tiki syrup and blog fame) and see his dream come true. Replete with thunderstorms and rainfall (not on the patrons) ever 15 minutes or so, as well as lots of classic Tiki drinks. The house originals will apparently be added once the bar becomes a more oiled machine. When we went, it felt like New Orlean's Cure bar in that it was filled with industry folk from the cocktail week.\n•\nFunniest seminar:\nCharlie Pap of the Windmill Lounge in Dallas did a seminar on shots. Besides a discussion on traditions for toasts and beverage choice, the jokes bandied about were amazing.\n•\nBest seminar on a spirit class:\nTad Carducci and Todd Richman's\nBlinded by the Dark\ntalk on amaros replete with the Zwack family in the audience (they released Unicum, the more bitter and complex forefather to Zwack liqueur, to the U.S. market later that week).  See next item below.\n•\nBest amaro tasted:\nVarnelli Amaro dell'Erborista. Honey, smoky, gentian, citrus peel, clove, with tea-like notes.\n•\nRunner up seminar on a spirit class:\nThe\nDemystifying Vermouth\none run by Giuseppe Gallo (Martini & Rossi), Neil Kopplin (Imbue Vermouth), and Junior Ryan (bartender, Clyde Commons).\n•\nCraziest event:\nThe Jägermeister \"Tankz ünd Drankz\" event. They quickly answered the question of whether they were trying to make Jäger a craft cocktail ingredient (which it definitely can be), as it was a fun circus with an amusing photo booth and tons of swag. I was impressed at how intellectual people can look when they punch the lenses out of Jäger sunglasses. Above is a photo of Morgenthaler explaining his Jäquiri (2 1/2 oz Jäger, 3/4 oz lime, 1/2 oz 2:1 simple) that was put into a frozen drink machine.\n•\nBest room at the Kennedy school during PDXCW:\nTough call, but the Detention Room with free Fernet Branca shots might get it. The hidden Bacardi mixing room replete with free snacks and a teacher with a ruler (although sadly, she didn't smack anyone with it) was a close second.\n•\nBest event booth concept:\nFor the \"Red, White, and Booze\" event honoring the 34 USBG chapters in attendance, the L.A. one set up a casting couch with faux-coked up sirens.\n•\nBest quotable quote I tweeted:\n\"Sugar is the airbrushing of the cocktail world.\" by Todd Richman.\n•\nBest Drink of the Week:\nLuc-Lac's White Buddha. Recipe to follow in the next week or so.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s320/pdxcw_logo3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNky6BXTvcN4uuuDXfpix5s69fnMKvy3MC0pXvhkMy63hwyHEKr0UEoH1cVotnBQeDqkV6TGjxkfNdsAzloayywaU5yvzX4ULM4kXL5dkeizz-3rivrLtvftzgcEftm_DAAJDnuMXrZI/s320/todd_dunktank.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsMxpQHnAP6W4VSnh3PaB0be2ANIE4SWCkvrVPN47UjDj66HJQnAHXr35jr4J6rBrx0HYSmQeunjZaynJvZeBj06tf32jcNCHHr4HKQtWDxXTo3BezrEnUOOZ5s110rfjd8ZMRLE0AM0/s320/halepele.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAHNylXmA0OKJ9BwDquQuZpgDUuU5OeAy1tFSpDLDG0GoVC6reJp9_IdJLq7fExnAoZ1Of6nUYK_9c_W-rEDy08KTsAfZb5l0XogrtgZKnEGu01bykpJzXOpB8vP-KpzD39cv7GUd77A/s320/morg_jager.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s800/pdxcw_logo3.jpg", "comment_count": 0 }, { "title": "divine delusion", "url": "https://cocktailvirgin.blogspot.com/2012/11/divine-delusion.html", "published": "2012-11-01T15:36:00.000-04:00", "updated": "2017-08-03T12:23:16.437-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Ciaran Wiese", "source": "Kask", "year": null }, "categories": [ "#portland-or", "cachaça", "punt e mes", "suze" ], "ingredients": [ "1 1/4 oz Novo Fogo Aged Cachaça", "1 oz Punt e Mes", "3/4 oz Aveze Gentiane Liqueur" ], "instructions": "Stir with ice and strain into a glass. Garnish with an orange twist.", "body_text": "1 1/4 oz Novo Fogo Aged Cachaça\n1 oz Punt e Mes\n3/4 oz Aveze Gentiane Liqueur\nStir with ice and strain into a glass. Garnish with an orange twist.\nShortly after getting to our hotel in Portland and grabbing dinner, we headed out to Kask. The bartender on our half of the bar looked familiar, but I could not place him to a Portland personality. I figured that I had seen him at Tales of the Cocktail or other. Turns out it was Ciaran Wiese who used to bartend in Arizona before Kask's bar manager Tommy Klus recently lured him up. I first interacted with Ciaran online at Robert Hess's Chanticleer Society site and soon after made his\nOld New York Cocktail\nback in 2009. Since then, I have made his\nExpatriate\nand\nTrans-Europe Express\n. For a start, I asked Ciaran for the Divine Delusion that was subtitled \"the root of all evil.\"\nNote that the bitters behind the drink in the photo are stored in a vintage wooden poker chip holder. The Divine Delusion offered up an orange oil and gentian aroma. The Punt e Mes' grape filled the sip, and the swallow presented the cachaça's grassiness and the Punt e Mes' bitter along with a gentian finish. Overall, the drink had a sort of Negroni feel to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YtRqMcsU0Um62gPlbJdsgG8_5yliCqenxSDdz_SC4B08zRPUsHyD453PrYV5pLpPg0ZoviTjYaYYNtYkYLwSuztRwxiddbEsP5cm6GjhKmpnKvD8puS3eD_rw4mPRHIhGMV7cwxmhaU/s320/divinedelus686.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YtRqMcsU0Um62gPlbJdsgG8_5yliCqenxSDdz_SC4B08zRPUsHyD453PrYV5pLpPg0ZoviTjYaYYNtYkYLwSuztRwxiddbEsP5cm6GjhKmpnKvD8puS3eD_rw4mPRHIhGMV7cwxmhaU/s800/divinedelus686.jpg", "comment_count": 0 }, { "title": "prospector", "url": "https://cocktailvirgin.blogspot.com/2012/11/prospector.html", "published": "2012-11-01T16:21:00.000-04:00", "updated": "2017-08-03T12:22:41.518-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ciaran Wiese", "source": "Kask", "year": null }, "categories": [ "#portland-or", "applejack", "batavia arrack", "champagne", "honey", "lemon juice" ], "ingredients": [ "1 1/4 oz Laird's Applejack", "3/4 oz Batavia Arrack", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup (2:1)" ], "instructions": "Shake with ice and strain into a cocktail coupe containing ~1 oz Gruet dry sparkling wine. Garnish with freshly grated nutmeg. Pourhouse", "body_text": "1 1/4 oz Laird's Applejack\n3/4 oz Batavia Arrack\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup (2:1)\nShake with ice and strain into a cocktail coupe containing ~1 oz Gruet dry sparkling wine. Garnish with freshly grated nutmeg.\nFor my second drink at Kask in Portland, I asked bartender Ciaran Wiese for the Prospector. When I later saw bar manager Tommy Klus at a Portland versus Seattle soccer game a few days later, he described how the Prospector was one of the first drinks created for the inaugural Kask cocktail menu. This Prospector was different than the herbal-chocolate one from Vancouver's\nPourhouse\nthat I wrote about back in 2009; this one was more akin to a tricked out Bee's Knees with Batavia Arrack and sparkling wine.\nThe Prospector showed off its honey and apple components on the nose along with spice notes from the nutmeg garnish. The lemon, honey, and white wine sip led into further sparkling wine notes and Batavia Arrack on the swallow. The finish was a bit intriguing for I could not place where the cherry-almond notes were coming from.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCHDPLooiarHUURY96HCIk1n1lM6GSqweAO_Cl2bjpWcH-UTrXjIxaSwwYZIKrzhSfoR51c3AmSOk1DrrYWEyR0EM33Vphoan8I-DRgkGePjtAnXHWWXx7iBLz_BKWn-qf07PF0KFqjg/s320/prospector687.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCHDPLooiarHUURY96HCIk1n1lM6GSqweAO_Cl2bjpWcH-UTrXjIxaSwwYZIKrzhSfoR51c3AmSOk1DrrYWEyR0EM33Vphoan8I-DRgkGePjtAnXHWWXx7iBLz_BKWn-qf07PF0KFqjg/s800/prospector687.jpg", "comment_count": 1 }, { "title": "mission bell", "url": "https://cocktailvirgin.blogspot.com/2012/11/mission-bell.html", "published": "2012-11-01T17:48:00.000-04:00", "updated": "2017-08-03T12:22:17.868-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Tommy Klus", "source": "Tales of the Cocktail", "year": null }, "categories": [ "#portland-or", "kümmel", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Pueblo Viejo Reposado Tequila", "3/4 oz Kümmel", "1 oz Lime Juice", "1/2 oz Agave Syrup (2:1)" ], "instructions": "Shake with ice and strain into a wine glass. Garnish with a lime wheel.", "body_text": "1 1/2 oz Pueblo Viejo Reposado Tequila\n3/4 oz Kümmel\n1 oz Lime Juice\n1/2 oz Agave Syrup (2:1)\nShake with ice and strain into a wine glass. Garnish with a lime wheel.\nFor my last drink at Kask, I asked Ciaran Wiese for the Mission Bell. I forgot whether I googled it to see if it was related to the\nDivision Bell\nor the\nDay Bell\n, but I found an article in\nEsquire\nabout the drink itself. It described how the cumin in the kümmel made drink creator Tommy Klus think about Mexican cuisine; from there, he utilized it in a Margarita riff. When I spoke to Tommy right after the Portland-Seattle soccer game during Portland Cocktail Week, he mentioned that he created it for Tales of the Cocktail and the original version included muddled pineapple sage.\nThe kümmel's cumin and caraway came through on the aroma. The lime sip led into a tequila swallow with a spice finish. Indeed, the kümmel paired well with the lime and the tequila here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7myDpSlb_bzbe6JQUSYF1KhLa0orNCZtkN4xCcjz62dUX6Bg1ZT5ZrB8jF_tOdVQ5RFhcVJpm0nFH3ZvMVVToeGcBD2vaVVJqO4f1Wr6LTqyT3zh-dT1J4X51ySGS2LAfCy5k_xBBYA/s320/missionbell688.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7myDpSlb_bzbe6JQUSYF1KhLa0orNCZtkN4xCcjz62dUX6Bg1ZT5ZrB8jF_tOdVQ5RFhcVJpm0nFH3ZvMVVToeGcBD2vaVVJqO4f1Wr6LTqyT3zh-dT1J4X51ySGS2LAfCy5k_xBBYA/s800/missionbell688.jpg", "comment_count": 3 }, { "title": "mortimer stump", "url": "https://cocktailvirgin.blogspot.com/2012/11/mortimer-stump.html", "published": "2012-11-02T17:35:00.000-04:00", "updated": "2017-08-03T12:20:49.744-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Eric Nelson", "source": "Laurelhurst Market", "year": null }, "categories": [ "#portland-or", "amaro", "bitters (Angostura)", "kahlua", "swedish punsch", "whiskey" ], "ingredients": [ "3/4 oz Kronan Swedish Punsch", "3/4 oz House Spirits Coffee Liqueur", "1/2 oz Powers Irish Whiskey", "3/4 oz Cardamaro", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.", "body_text": "3/4 oz Kronan Swedish Punsch\n3/4 oz House Spirits Coffee Liqueur\n1/2 oz Powers Irish Whiskey\n3/4 oz Cardamaro\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.\nWe spent Saturday, the day before Portland Cocktail Week sign-in, walking around shopping. Our wanderings took us across the river, and Andrea commented that we were close to Laurelhurst Market. I became excited because that is where Evan Zimmerman worked; I first experienced his mixology and love of hardcore music with his\nMinor Threat\n. Once seated at the bar of this restaurant, we discovered that Evan had moved elsewhere but the new bar manager Eric Nelson had continued Laurelhurst Market's proud tradition for good drinks; in fact, we stayed for two rounds.\nEric described how the Mortimer Stump was named after the first person who was murdered in Portland; Mortimer made the mistake of eloping with a girl whose parents did not approve. When the couple came back to Portland, the father, who could not take anymore of his \"bewitched\" wife's desire to have their daughter returned, took care of it with a double-barreled shotgun in 1858. The drink itself began with lemon oil and Swedish Punsch aromas along with a hint of darker notes from perhaps the coffee liqueur. The sip presented the coffee liqueur's dark roast flavors with grape notes from the Cardamaro; next, the Cardamaro, coffee, and Swedish Punsch flavors mingled in harmony on the swallow. As the ice melted, the drink became more spice driven on the swallow. The Irish whiskey was not as evident in the flavor profile here, but it was certainly not out of place.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5Oj-W4o97jg2a8MnrdGUXeni6F9naYUDioDw3USKa3DNInrOFmSoa9xyTZVkU0lD1pBTkBpoDBT-LNjW5z93plWZHGd2TbA_1pH8VWegoQfiqGMuqKEWjTFlEveGzqeDMZULZT-LVLY/s320/mortimerstump689.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5Oj-W4o97jg2a8MnrdGUXeni6F9naYUDioDw3USKa3DNInrOFmSoa9xyTZVkU0lD1pBTkBpoDBT-LNjW5z93plWZHGd2TbA_1pH8VWegoQfiqGMuqKEWjTFlEveGzqeDMZULZT-LVLY/s800/mortimerstump689.jpg", "comment_count": 0 }, { "title": "friends of trees", "url": "https://cocktailvirgin.blogspot.com/2012/11/friends-of-trees.html", "published": "2012-11-02T17:54:00.000-04:00", "updated": "2017-08-03T12:20:20.281-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": { "creator": "Andrea", "source": "Laurelhurst Market", "year": null }, "categories": [ "#portland-or", "bitters (Angostura)", "brandy", "calvados", "quinquina", "simple syrup (cinnamon)", "vermouth (dry)" ], "ingredients": [ "1 oz VSOP Calvados", "1 oz Byrrh Grand Quinquina", "1/2 oz Dry Vermouth", "1/4 oz Cardenal Mendoza Spanish Brandy", "1/2 oz Cinnamon Syrup", "1+ dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a wine glass. Twist a lemon peel over the top.", "body_text": "1 oz VSOP Calvados\n1 oz Byrrh Grand Quinquina\n1/2 oz Dry Vermouth\n1/4 oz Cardenal Mendoza Spanish Brandy\n1/2 oz Cinnamon Syrup\n1+ dash Angostura Bitters\nStir with ice and strain into a wine glass. Twist a lemon peel over the top.\nThe drink that Andrea started with at Laurelhurst Market was the Friends of Trees featuring Byrrh, a French red wine-based quinine-containing aperitif that Eric Seed has helped to free from its Europe-only designation. The cinnamon syrup in the drink joined with the lemon oil on the nose. The Byrrh and perhaps the Spanish brandy and dry vermouth contributed a wine flavor to the sip, and the swallow was a rich apple and cinnamon combination. Overall, the Friends of Trees made for an excellent Fall drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDzUDon3jahkqgGu2jHvTGgAQ6MCf8EH8eYPBNoqzsj1WuXxvqz5BC-X6PiegKkIGlS9R7JxdDbPFOeEL9aXTJ3pERWQKIt0Uii8pebNP91CQ_zDADo8JAVdDOV46tAvvlGQAUP_e2JI/s320/friendsoftrees690.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDzUDon3jahkqgGu2jHvTGgAQ6MCf8EH8eYPBNoqzsj1WuXxvqz5BC-X6PiegKkIGlS9R7JxdDbPFOeEL9aXTJ3pERWQKIt0Uii8pebNP91CQ_zDADo8JAVdDOV46tAvvlGQAUP_e2JI/s800/friendsoftrees690.jpg", "comment_count": 0 }, { "title": "a drink with something in it", "url": "https://cocktailvirgin.blogspot.com/2012/11/a-drink-with-something-in-it.html", "published": "2012-11-02T18:15:00.000-04:00", "updated": "2017-08-03T12:19:50.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Eric Nelson", "source": "Laurelhurst Market", "year": null }, "categories": [ "#portland-or", "bitters (Peychaud's)", "campari", "punt e mes", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Punt e Mes", "1/2 oz Campari", "1/2 oz Dolin Blanc Vermouth", "2 dash Peychaud's Bitters", "6 drop Salt Water" ], "instructions": "Stir with ice and strain into a coupe glass. Twist a lemon peel over the top.", "body_text": "1 oz Old Overholt Rye\n1 oz Punt e Mes\n1/2 oz Campari\n1/2 oz Dolin Blanc Vermouth\n2 dash Peychaud's Bitters\n6 drop Salt Water\nStir with ice and strain into a coupe glass. Twist a lemon peel over the top.\nFor the last round of drinks at Laurelhurst Market, my eye spied A Drink With Something in It that reminded me of something Maks Pazuniak might have created especially with the Campari, Punt e Mes, and salt. I did not ask bar manager Eric Nelson if the drink was named after the Ogden Nash poem, but I assume that it must have despite this being a rye and not a gin drink.\nA Drink With Something In It\nThere is something about a Martini,\nA tingle remarkably pleasant;\nA yellow, a mellow Martini;\nI wish I had one at present.\nThere is something about a Martini,\nEre the dining and dancing begin,\nAnd to tell you the truth,\nIt is not the vermouth--\nI think that perhaps it's the gin.\nThe twist's lemon oils joined the rye aroma and hint of Punt e Mes on the nose. Malt and grape on the sip were chased by rye followed by Punt e Mes and Campari that were mellowed out by the salt. The Dolin Blanc was less detectable here, but its softness and sweetness surely aided in the drink's exquisite balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKz5Aq2M6Fm3ck9u3rY3ED2iBkhJxkKD-dVWwyOubaHe2AQwjWIPfefZGT-_zmFFOSOwXIW2hAZ89nFSSIWavKa12nZm3o32NGPzaVKx0orwWntFMbg2Cw-G_ZttO9JYZEivW1_SvtsOk/s320/drinkwithsome692.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKz5Aq2M6Fm3ck9u3rY3ED2iBkhJxkKD-dVWwyOubaHe2AQwjWIPfefZGT-_zmFFOSOwXIW2hAZ89nFSSIWavKa12nZm3o32NGPzaVKx0orwWntFMbg2Cw-G_ZttO9JYZEivW1_SvtsOk/s800/drinkwithsome692.jpg", "comment_count": 2 }, { "title": "hendee cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/11/hendee-cocktail.html", "published": "2012-11-02T18:40:00.000-04:00", "updated": "2017-08-03T12:19:11.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Evan Zimmerman", "source": "Woodsman Tavern", "year": null }, "categories": [ "#portland-or", "applejack", "maple syrup", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1.5 oz Punt e Mes", "0.8 oz Applejack", "0.425 oz Willet 4 Year Rye", "1 barspoon Maple Syrup" ], "instructions": "Stir with ice and strain into a rocks glass. The volumes seem odd, but it is a rough breakdown of a  pre-batched drink.", "body_text": "1.5 oz Punt e Mes\n0.8 oz Applejack\n0.425 oz Willet 4 Year Rye\n1 barspoon Maple Syrup\nStir with ice and strain into a rocks glass. The volumes seem odd, but it is a rough breakdown of a  pre-batched drink.\nAfter Laurelhurst Market, we took Eric Nelson's recommendation to walk over to Woodsman Tavern to sit at Evan Zimmerman's bar. We had to wait for a bit since the tavern was full of diners, but eventually a pair of seats opened up at the bar right in front of Evan. The drink I started with was an aperitif-like number called the Hendee Cocktail. Evan explained how the drink was dubbed after the initial name of the Indian Motorcycle Company after co-founder George Hendee.\nLike the No. 9 Park motorcycle drink, the Moto Guzzi, the Hendee offered up a whiskey and Punt e Mes aroma. The sip showcased the rye's malt, the maple, and the grape with perhaps some of the fruit notes of the applejack. Next, the swallow began with Punt e Mes' bitter flavors and ended with the maple's sweetness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJezYI4pUpZah58B0htcK-eaPkTn4k280eC1g10WxVJZFHVeKUZq5PbEcnaPJuxsUAe_wIwuM1ZJaPxNH7YwJaAPrPv57mTsDwhjpyex7vU3A6SYnPwX90TX9Ybzj1bisEcikgSfYpjOk/s320/hendee693.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJezYI4pUpZah58B0htcK-eaPkTn4k280eC1g10WxVJZFHVeKUZq5PbEcnaPJuxsUAe_wIwuM1ZJaPxNH7YwJaAPrPv57mTsDwhjpyex7vU3A6SYnPwX90TX9Ybzj1bisEcikgSfYpjOk/s800/hendee693.jpg", "comment_count": 0 }, { "title": "horn of plenty", "url": "https://cocktailvirgin.blogspot.com/2012/11/horn-of-plenty.html", "published": "2012-11-03T13:30:00.000-04:00", "updated": "2017-08-03T12:18:41.847-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Andrea", "source": "Woodsman Tavern", "year": null }, "categories": [ "#portland-or", "aquavit", "cherry brandy", "gin", "tea", "vermouth (dry)" ], "ingredients": [ "1 oz Dry Gin", "1 oz Rooibos-infused Dry Vermouth (*)(**)", "1/2 oz Cherry Heering", "1/2 oz Aquavit" ], "instructions": "Stir with ice and strain into a coupe glass", "body_text": "1 oz Dry Gin\n1 oz Rooibos-infused Dry Vermouth (*)(**)\n1/2 oz Cherry Heering\n1/2 oz Aquavit\nStir with ice and strain into a coupe glass\n(*) Bar manager Evan Zimmerman declared that this drink is good with regular, non-infused dry vermouth as well.\n(**) While we did not ask for a recipe for the infusion, one recipe I found suggested a rooibos tea bag for every 6-8 oz of dry vermouth. Shake every hour until the desired flavor is achieved and remove the tea bag(s).\nThe cocktail Andrea started with at the Woodsman Tavern was the herb and fruit-laden Horn of Plenty. The aquavit's caraway and other botanicals filled the drink's bouquet; as the drink warmed up, the aquavit was joined by a funky fermented honey-like aroma. Next, the sip offered up dry vermouth and cherry flavors, and the swallow was rather herbal with gin and aquavit's spice. Overall, the drink was rather well balanced and the aquavit was kept in check so as not to dominate the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0e2ivnPkYEysFshQiBJyr8dyyNHCvAoHZmkk3fd-OaqRilrUrBecj_2wSHw_Z3FAdpz4yHIdV8O7tJWNpIpb0mHjczsjGqEoIHI2dfTWix_CgnNElYuvgdBfx6cvcT2uaqtcJKLrPFs/s320/hornplenty694.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0e2ivnPkYEysFshQiBJyr8dyyNHCvAoHZmkk3fd-OaqRilrUrBecj_2wSHw_Z3FAdpz4yHIdV8O7tJWNpIpb0mHjczsjGqEoIHI2dfTWix_CgnNElYuvgdBfx6cvcT2uaqtcJKLrPFs/s800/hornplenty694.jpg", "comment_count": 0 }, { "title": "indian summer sour", "url": "https://cocktailvirgin.blogspot.com/2012/11/indian-summer-sour.html", "published": "2012-11-03T14:00:00.000-04:00", "updated": "2017-09-07T11:45:04.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Evan Zimmerman", "source": "Woodsman Tavern", "year": null }, "categories": [ "#portland-or", "benedictine", "calvados", "cognac", "lemon juice" ], "ingredients": [ "1 1/2 oz Hennessy Cognac", "1/2 oz Calvados", "1/2 oz Benedictine", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a tulip beer glass.", "body_text": "1 1/2 oz Hennessy Cognac\n1/2 oz Calvados\n1/2 oz Benedictine\n1/2 oz Lemon Juice\nShake with ice and strain into a tulip beer glass.\nThe last drink Evan Zimmerman made me at Woodsman Tavern was the Indian Summer Sour. With the Calvados, lemon, and Benedictine, the drink reminded me a little of the\nHoneymoon Cocktail\n, so I was definitely game to try it. Once mixed, the Cognac aromas joined those of the Benedictine on the nose. The fruity lemon and apple sip was followed by a brandy and herbal Benedictine swallow. Though different from the Honeymoon Cocktail, it similarly could do no wrong and was perfect for the autumnal season.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthG9Bzk6WXsCX1cV92zJn6flG0qOPh5NqSFCpQcx2TJJVJiiBsToUeG4DhU5fgOZy5DeI9IduFdvx2Dy66Jrff-mhfGNOWAV0PxcJoCshZBf_f1VBgSkUvjhyphenhyphen0phUHw4S6vkcy-ZZLJY/s320/indiansummer695.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthG9Bzk6WXsCX1cV92zJn6flG0qOPh5NqSFCpQcx2TJJVJiiBsToUeG4DhU5fgOZy5DeI9IduFdvx2Dy66Jrff-mhfGNOWAV0PxcJoCshZBf_f1VBgSkUvjhyphenhyphen0phUHw4S6vkcy-ZZLJY/s800/indiansummer695.jpg", "comment_count": 0 }, { "title": ":: yes, you can make a career out of this! ::", "url": "https://cocktailvirgin.blogspot.com/2012/11/yes-you-can-make-career-out-of-this.html", "published": "2012-11-03T15:00:00.000-04:00", "updated": "2019-07-14T19:56:36.209-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*portlandcocktailweek", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "The first talk I attended at Portland Cocktail Week was one on how to make a career in the spirits and cocktail industry. This was not a how to become a bartender discussion, but how to step away from the bar (if you were there in the first place) and find a new avenue in the industry. The panel was a collection of bar consultants, bar owners, brand ambassadors, and the like. The drink writing as a job was covered two days later at a Drink/Write talk called \"Blogger to Writer.\" Here are each panelist's comments combined, and not necessarily demonstrative of the order in which they were presented.\nDaniel Shoemaker\n-\nBar owner of Teardrop Lounge in Portland\n• Have the arrogance to build something that the world needs, then strip away the ego aspect.\n• A protestant work aesthetic; put your head down and work hard.\n• Find a mentor and shadow.\n• Do not overshoot; know your short term and long term plans and visions.\n• Put yourself in a position where good karma will come to you.\nDavid Cid\n-\nBacardi Rum's Brand Master\n• Passion is key. Being in the moment and caring about what you do no matter what the task is, even if it is the most simplest of tasks like making a Highball.\n• Stay positive especially about brands; you never know who is connected in this industry.\nJosh Harris\n-\nBon Vivants cocktail consultancy and event planners\n• Being at the right place at the right time is something you have control of; put yourself in growth spots where opportunities can happen. Seize opportunities when they appear.\n• Determine a niche as a direction.\n• Being more amorphous opens yourself up to new opportunities.\nJeffrey Morgenthaler\n-\nBar manager of Clyde Common in Portland\n• Writing helped to get name out there which garnered speaking engagements and other benefits.\nCorey Bunnewith\n-\nBrand management for Inspired Beverage; brand strategist for OnTheBar app\n• Key to success is failure, but being relentless.\n• Also, humanizing things so one can connect and engage.\nKeith Waldbauer\n-\nCo-owner of Liberty bar in Seattle; consultant for Liquid Kitchen; writer\n• Make your own luck. Things are never an accident so set yourself up to succeed.\n• For example, get yourself up earlier in the day instead of sleeping in, and do not wait for people to knock on your door.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s320/pdxcw_logo3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s800/pdxcw_logo3.jpg", "comment_count": 0 }, { "title": ":: the art & science of making delicious cocktail ingredients ::", "url": "https://cocktailvirgin.blogspot.com/2012/11/art-science-of-making-delicious.html", "published": "2012-11-05T12:07:00.000-05:00", "updated": "2019-07-14T19:56:22.935-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*portlandcocktailweek", "*seminar", "simple syrup (other)" ], "ingredients": [ "1." ], "instructions": null, "body_text": "The second talk I went to on Monday at Portland Cocktail week was given by Jennifer Colliau of\nSmall Hand Foods\n. Jennifer started off by discussing the Mai Tai to provide a background of why she got interested in making syrups. She had gotten into an argument with another bartender back in the day about what the nutty ingredient in the drink was -- amaretto or crème de noyeau. Her research turned up that it was neither of those two liqueurs but orgeat syrup, and her taste testing found that all orgeat on the market at that time was pretty wretched. Tracing back syrups to Jerry Thomas'\nHow To Mix Drinks or A Bon Vivant's Companion\nheld a lot of the answers for her. However, Jerry did not write that section of the book, and there is a second title page crediting Christian Schultz (or the man behind the man). Here are some of the key points of her talk:\n• In making simple syrups, the hot and cold mix methods produce two different syrups.\n•\nCold mix\n(stirring sugar and water until it dissolves without heat added) maintains the sucrose molecule intact, ends up sweeter, richer, more viscous.\n•\nHot mix\n(using hot water or heating the sugar and water on a stove) breaks sucrose into fructose and glucose, ends up thinner, lighter. Also, ends up more stable and less likely to crystallize.\n• While measuring the sugar crystals and water by volume will work, doing it by weight is more accurate and will account for differences in crystal size and packing (superfine vs. coarse crystals vs. rock candy).\n• Key for any bar:\nconsistency\n. Whether it is cold or hot mix, volume or weight measure, 1:1 or 2:1, the syrup no matter who at the establishment makes it should be the same.  Otherwise, drinks will turn out differently.\n• There are 4 main methods of accessing and preserving flavors:\n1.\nSuspension\n: reduce the particulate size and add sugar and water. Raspberry syrup is a good example for after it is strained, it is clumpy and opaque.\n2.\nInfusion\n: osmotic differences between inside and outside the fruit cells draws flavor out.\n3.\nExtraction\n: high proof alcohol used to leech out flavor, often in bitters.\n4.\nDistillation\n: includes water distillation which is used for making rose water and orange blossom water (especially since alcohol distillation requires special licenses).\n• Infusion method:\na) For\nfruit infusions\n: simmer fruit in water to drag out the flavors, strain, and add sugar. Osmotic pressure will drag the flavor out of the fruit cells better when there is no sugar added.\nb) For\nspice infusions\n: since spices are carbon-based flavor, use sugar to pull out the flavor, then strain.\n•\nShrubs\n: just like making a fruit infusion, pour heated vinegar over fruit, cover, and let sit with agitation daily. Strain out solids and then add sugar. For every cup of liquid, add 3/4 cup of sugar.\n•\nWater distillation\n: make a tea and perform distillation. The distillation process removes bitterness, sugar, salt, and color.\n•\nStoring syrups\n: all based on canning techniques.\n1) Heat will sterilize so pouring hot syrups in a bottle will work. 180-190°F for one minute. Remember to cap it and either invert the bottle or lay it on its side to cleanse the cap and bottle neck.\n2) Acidity helps prevent microbial growth, so investing in a pH meter might be a wise investment. Botulism grows in oxygen-free, low acid conditions, so below pH 4.5 is often considered safe.\n3) Store syrups in the fridge.\n4) High water activity (lots of sugar in solution) will prevent microbial growth. This is why honey will not go bad, but honey syrups will.\n5) If the syrup gets fizzy, smells like cider vinegar, or develops mold, throw it out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s320/pdxcw_logo3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s800/pdxcw_logo3.jpg", "comment_count": 1 }, { "title": "devil in a boot", "url": "https://cocktailvirgin.blogspot.com/2012/11/devil-in-boot.html", "published": "2012-11-05T12:31:00.000-05:00", "updated": "2017-08-03T12:16:46.623-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Beaker & Flask", "year": null }, "categories": [ "#portland-or", "bitters (orange)", "cointreau", "cynar", "scotch" ], "ingredients": [ "1 1/2 oz Famous Grouse Blended Scotch", "1/2 oz Ardbeg Single Malt Scotch", "3/4 oz Cynar", "3/4 oz Bols Triple Sec", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Famous Grouse Blended Scotch\n1/2 oz Ardbeg Single Malt Scotch\n3/4 oz Cynar\n3/4 oz Bols Triple Sec\n2 dash Regan's Orange Bitters\nStir with ice and strain into a glass. Garnish with an orange twist.\nAfter Portland Cocktail Week classes on Monday, we ventured over to Beaker & Flask for drinks. We had tried the night before, but alas, much of Portland's bar scene is closed on Sunday nights. The drink that caught my eye was the Devil in a Boot, for Scotch and Cynar always seem to make a great pairing. In retrospect, its recipe does remind me of the\nSmoking Jacket\nexcept with orange liqueur instead of Punt e Mes.\nThe Devil in a Boot presented an orange oil aroma over an iodine-laden smoke note. The orange notes continued on into the sip where it mingled with the Scotches' malt and the Cynar's caramel. Finally, the smoke and barrel elements of the Scotches appeared on the swallow where they played well with the bitter herbal notes of the Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KCxHfZwucoro-mJCp24RO1MU5beQ_bzIesRFc1TVJLxcr8ARTEKWDSB-k6cYNpbFPAZVQE4CZxLY7ZUar2PFmIW7I-3gZxS_BETysWg5GgvGaIAqi8Tbul2WXNRM0UMdM4XUexdTr70/s320/devilinboot709.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KCxHfZwucoro-mJCp24RO1MU5beQ_bzIesRFc1TVJLxcr8ARTEKWDSB-k6cYNpbFPAZVQE4CZxLY7ZUar2PFmIW7I-3gZxS_BETysWg5GgvGaIAqi8Tbul2WXNRM0UMdM4XUexdTr70/s800/devilinboot709.jpg", "comment_count": 0 }, { "title": "dragon's mouth", "url": "https://cocktailvirgin.blogspot.com/2012/11/dragons-mouth.html", "published": "2012-11-05T13:04:00.000-05:00", "updated": "2017-08-03T12:16:09.276-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Daniel", "source": "Beaker & Flask", "year": null }, "categories": [ "#portland-or", "bitters (Angostura)", "cointreau", "rum", "vermouth (bianco)" ], "ingredients": [ "1 oz Bacardi 8 Year Rum", "1 oz Dolin Blanc Vermouth", "1/2 oz Royal Combier Orange Liqueur", "1/2 oz Angostura Bitters" ], "instructions": "Stir with ice and strain into a glass. Garnish with a grapefruit twist.", "body_text": "1 oz Bacardi 8 Year Rum\n1 oz Dolin Blanc Vermouth\n1/2 oz Royal Combier Orange Liqueur\n1/2 oz Angostura Bitters\nStir with ice and strain into a glass. Garnish with a grapefruit twist.\nThe second drink I had at Beaker & Flask in Portland was bartender Daniel's drink called the Dragon's Mouth. He wanted to create something big and bold, and he utilized Angostura Bitters and orange liqueur to substitute for Campari in a Rum Negroni-like cocktail. The Dragon's Mouth offered up grapefruit oil and Angostura Bitters' allspice and clove aromas. A dry grape and orange sip led into a rum and spice swallow that ended with an orange peel finish. Overall, the Dragon's Mouth had a parallel structure to a Negroni, but it was more spice than bitter driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCU3_2JOtvh86qBuRRkMGAvWkdFsrlbpk5-YirhvJd52trZNg7eT0GG2i6R575HeGo2yXlAr5V_0OVB10AmNbHbVdqee0oiIm5p4O-VWT2DRJ52n1XBoC2xvdqiC7dbVNnvHruHou4Eo/s320/dragonsmouth710.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCU3_2JOtvh86qBuRRkMGAvWkdFsrlbpk5-YirhvJd52trZNg7eT0GG2i6R575HeGo2yXlAr5V_0OVB10AmNbHbVdqee0oiIm5p4O-VWT2DRJ52n1XBoC2xvdqiC7dbVNnvHruHou4Eo/s800/dragonsmouth710.jpg", "comment_count": 0 }, { "title": "nasturtium", "url": "https://cocktailvirgin.blogspot.com/2012/11/nasturtium.html", "published": "2012-11-05T14:31:00.000-05:00", "updated": "2017-08-03T12:15:37.460-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Clyde Common", "year": null }, "categories": [ "#portland-or", "ginger liqueur", "quinquina", "vermouth (bianco)" ], "ingredients": [ "2 oz Dolin Blanc Vermouth", "1 oz Domaine de Canton Ginger Liqueur", "1/2 oz Bonal Gentiane Quinquina" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist. garnishes", "body_text": "2 oz Dolin Blanc Vermouth\n1 oz Domaine de Canton Ginger Liqueur\n1/2 oz Bonal Gentiane Quinquina\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter Beaker & Flask, Andrea was getting tired, so I dropped her off at the Ace Hotel where we were staying. When we passed by Clyde Commons which is below the Ace, I finally spotted some open seats, so I stopped in after returning from the room. The drink that caught my eye was the Nasturtium, and I asked bartender Jordan for this aperitif-like drink. I have a fondness for nasturtiums both in an aesthetic and culinary way. Besides using them in salads and as\ngarnishes\n, I have also harnessed their peppery spice notes into\ncocktail bitters\n. Therefore, I was eager to see Clyde Common's homage to this flowering plant.\nThe Nasturtium's lemon twist provided much of the drink's bouquet. A honey sweet grape sip flowed into a ginger and gentian swallow. Indeed, the drink had a sort of spicy and peppery finish much like the plant's flower and leaf.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSjhBpQ6bgZ8-LJEm4mC8cxIYQ6QC9QXcKHGHNAPlb9gYT-fdtYbk4kEeeDv1on0syrBEBUJ9BsNebhkMg-Z5jY3r5v_OEQz4nivga5-O14eyPBuwnuQK2vvUJ60LcZDOYTqGIAzmSdY/s320/nasturtium724.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSjhBpQ6bgZ8-LJEm4mC8cxIYQ6QC9QXcKHGHNAPlb9gYT-fdtYbk4kEeeDv1on0syrBEBUJ9BsNebhkMg-Z5jY3r5v_OEQz4nivga5-O14eyPBuwnuQK2vvUJ60LcZDOYTqGIAzmSdY/s800/nasturtium724.jpg", "comment_count": 2 }, { "title": "a new hope", "url": "https://cocktailvirgin.blogspot.com/2012/11/a-new-hope.html", "published": "2012-11-06T13:06:00.000-05:00", "updated": "2017-09-03T14:25:44.889-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tyler", "source": "Teardrop", "year": null }, "categories": [ "#portland-or", "benedictine", "bitters (Angostura)", "gin", "lime juice", "maple syrup", "rum" ], "ingredients": [ "3/4 oz Zacapa 23 Year Rum", "3/4 oz Ransom Old Tom Gin", "1/2 oz Benedictine", "3/4 oz Lime Juice", "1/4 oz Maple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with freshly grated nutmeg.", "body_text": "3/4 oz Zacapa 23 Year Rum\n3/4 oz Ransom Old Tom Gin\n1/2 oz Benedictine\n3/4 oz Lime Juice\n1/4 oz Maple Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass. Garnish with freshly grated nutmeg.\nAfter Clyde Commons, I headed south a few blocks to check out Teardrop. I was excited about visiting ever since trying their drinks at Tales of the Cocktail's Bar Room Brawl in 2011 and declaring the\nThai Chi-Chi\nthe best drink of the night. Even before that, we had tried and enjoyed their recipes like the\nIlluminations\nand the\nEphemeral\nat home.\nI asked bartender Daniel for the A New Hope as the rum, maple, and Benedictine combination seemed quite tempting. When I inquired about the name, Daniel described how the drink was created by bartender Tyler. It had originally named after his football jersey, but the staff renamed the drink as a Star Wars reference against his will. A New Hope led off with a nutmeg and citrus aroma. On the sip, the lime juice was countered by the full mouthfeel of the maple syrup. Finally, the aged rum and maple combined with the herbalness of the gin, Benedictine, and bitters on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYCdlgebkcHIom7SYu46_jmkoHtvX0J__eMQKvjVFzHRgO8IvlCXQqc_gBNyHLsAoVdHPbDjTUpur3NIsjKazv8egsaNNkiRtQMXjfub9WxFCrircIbKTCVMMMxdIHfQ7Fie63bFVNx_y/s320/anewhope725.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYCdlgebkcHIom7SYu46_jmkoHtvX0J__eMQKvjVFzHRgO8IvlCXQqc_gBNyHLsAoVdHPbDjTUpur3NIsjKazv8egsaNNkiRtQMXjfub9WxFCrircIbKTCVMMMxdIHfQ7Fie63bFVNx_y/s800/anewhope725.jpg", "comment_count": 1 }, { "title": "tipping point", "url": "https://cocktailvirgin.blogspot.com/2012/11/tipping-point.html", "published": "2012-11-06T13:35:00.000-05:00", "updated": "2017-08-03T12:14:40.415-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Daniel", "source": "Teardrop", "year": null }, "categories": [ "#portland-or", "bitters (aromatic)", "cachaça", "creme de peche", "lemon juice", "pimento dram", "rum", "rum (white)", "swedish punsch", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz House Rum Blend (*)", "1 oz Kronan Swedish Punsch", "1/2 oz Dolin Dry Vermouth", "1/2 oz House Sweet Vermouth", "1 tsp Combier Crème de Peche", "1 tsp Lemon Juice", "2 dash Pau D'Arco Bitters (sub aromatic)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a mist of Allspice Dram.", "body_text": "1 oz House Rum Blend (*)\n1 oz Kronan Swedish Punsch\n1/2 oz Dolin Dry Vermouth\n1/2 oz House Sweet Vermouth\n1 tsp Combier Crème de Peche\n1 tsp Lemon Juice\n2 dash Pau D'Arco Bitters (sub aromatic)\nStir with ice and strain into a cocktail glass. Garnish with a mist of Allspice Dram.\n(*) Equal parts Plantation 5 Year Barbados, Flor de Caña 4 Year White, and Novo Fogo Cachaça.\nThe second drink I had at Teardrop was one that bartender Daniel had created called the Tipping Point. Note, this was not the owner and bartender Daniel Shoemaker who was also there that night; I did have a chance to talk with Shoemaker about the\ntalk\nhe gave earlier in the day at the Portland Cocktail Week classes as well as about other Portland and Boston bar topics.\nThe Tipping Point's nose was complex with grassy notes from the cachaça, caramel ones from the Plantation Barbados, funky ones from the Swedish Punsch, and allspice from the Dram. The rum's caramel notes continued into the sip along with the vermouth's grape, and the swallow offered the cachaça's grassy freshness with a peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWBcGNkfMFglEu5mgHoy5tbXS8fLXgXRtlHF9WNSvACCHguYXJTWkQgtOyK2Ya96ATMLtnNKgJPB7H2CwAKZJzoVlJk1M8wJQhrTDW-Eh3GMmMQFARSn4aftYo_H_VNWfjz7Bwy53Eko/s320/tippingpoint726.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWBcGNkfMFglEu5mgHoy5tbXS8fLXgXRtlHF9WNSvACCHguYXJTWkQgtOyK2Ya96ATMLtnNKgJPB7H2CwAKZJzoVlJk1M8wJQhrTDW-Eh3GMmMQFARSn4aftYo_H_VNWfjz7Bwy53Eko/s800/tippingpoint726.jpg", "comment_count": 0 }, { "title": ":: demystifying vermouth ::", "url": "https://cocktailvirgin.blogspot.com/2012/11/demystifying-vermouth.html", "published": "2012-11-06T14:32:00.000-05:00", "updated": "2019-07-14T19:54:44.424-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*portlandcocktailweek", "*seminar", "vermouth (bianco)", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1. Must contain at least one herb from the" ], "instructions": null, "body_text": "The first talk I went to on Tuesday morning at Portland Cocktail Week was entitled \"Demystifying Vermouth.\" The presenters were two vermouth makers, namely Neil Kopplin of Imbue and Giuseppi Gallo of Martini & Rossi, and one bartender, Junior Ryan of Clyde Commons. The seminar was divided between discussing vermouth as a spirit class and tasting vermouths.\nIn the United States, vermouth is mainly a mixer, and not a beverage meant to be enjoyed on its own. This changes how producers must think about crafting and marketing products for the American consumers.\nEuropean Laws:\n1. Must contain at least one herb from the\nArtemisia\ngenus. There are over 300 of which wormwood is the most famous.\n2. At least 75% of the volume is derived from wine.\n3. 14.5-22% ABV\nEuropean Sugar Content Laws:\n• Dry - under 60 grams sugar / liter. (Noilly Prat, Dolin Dry = 50)\n• Sweet - under 130 grams sugar / liter. (Most around 120)\n• Extra Dry - under 30 grams sugar / liter.\n• Bianco - around 100 grams sugar / liter.\n• (Imbue Vermouth made in the U.S. is around 50 grams sugar added / liter plus natural grape sugars).\nUnited States Laws:\n1. Does not require\nArtemisia\n. It is preferred if wormwood is not used due to absinthe-related historical issues.\n2. At least 75% of the volume is derived from wine.\n3. 16-21% ABV\n4. It must smell and taste like vermouth.\nVermouths are generally all about the region and the herbs and spices that can be found there. While French and Italian are produced in different countries, the vermouth regions are adjoining in Southern France and Northern Italy, so there are a lot of similarities.  Generally, in dry vermouth, flavor is added through a distillation process, and in sweet vermouth, flavor is a maceration one.\nVermouth can be characterized on two axes (a third for sweetness and dryness was not mentioned). One axis spans from more herbal to more spice driven. The other was more floral to more citrus. Most producers shoot for the middle ground for the average drinker, especially when the vermouth is drank unmixed. When a producer wants a new product for bartenders, they will shift the vermouth in one direction.\nThe vermouths were placed on the graph after the room had tasted them. There was not complete agreement on any one placing since it can be a judgment call as to whether a taster finds the herbal or spice notes stronger, for example. Some quick notes about each of these vermouths:\n•\nDolin Dry\n- rose petals, dry orange peels, dusty from forced oxidation\n•\nNoilly Prat Dry\n- unique in that it is the only vermouth to use Blanc de Blancs. Salty as aged in barrels next to the sea (which would explain why the vermouth is often drank neat as an aperitif with seafood and oysters). 20% of product is used by cooks in the kitchen. Corriander, nutmeg, chamomile; spicy and herbaceous.\n•\nImbue Bitter Sweet\n- Pinot gris grape for abundance and high acidity (for flavor and preservative). Elderflower, cinnamon, clove, sage, juniper, orange peel, chamomile; no wormwood. Trying for a rustic, pine forest, spiced, and floral concept.\n•\nDolin Rouge\n- Cinnamon, rosemary, oregano, rustic, sweet, savory, Artemisia, toned down acid. Note: rosemary and oregano are standard to detect first in an European sweet vermouth.\n•\nCarpano Antica\n- Note: we did not taste it, these are just conversation notes. Expensive, vanilla (derived from Tonka bean), white wine, a lot of sugar, flavorful enough to take over Campari in a Negroni.\n•\nMartini & Rossi Sweet\n- Strong on Artemisia, dry orange peel, cinnamon, clove, oregano.\n•\nImbue Petal & Thorn\n- Note: we did not taste it, these are just conversation notes. Cinnamon bark, Oregon sugar beets for earthiness, chamomile, orange, gentian.\n•\nChina Martini\n- Not a vermouth, but a digestivo/amaro as alcohol-based and 31% ABV, but flavors similar to a vermouth. Cinchona bark, orange, gentian, mint, cascarilla bark, juniper, Artemisia, vanilla.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s320/pdxcw_logo3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ-P-59mq8ZsHFA54qDoMLqLvYQUKDOOwXQk1lQ5vqQ4PBAseFIOFTnn4ZE02UWPnqTAZwsDFaG8n55jra7PNGExlOfsEP9b2iYWXsVJvcZWcWmQ7EzPaQQCh75cNyx2z7SvLKJIxRzQ/s320/vermouthchart.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s800/pdxcw_logo3.jpg", "comment_count": 0 }, { "title": "deck hand", "url": "https://cocktailvirgin.blogspot.com/2012/11/deck-hand.html", "published": "2012-11-07T13:16:00.000-05:00", "updated": "2017-08-03T12:09:16.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jade Brown Godfrey", "source": "Bellweather", "year": null }, "categories": [ "#portland-or", "amaro", "campari", "genever", "swedish punsch" ], "ingredients": [ "1 oz Bols Genever", "1 oz Cardamaro", "3/4 oz Kronan Swedish Punsch", "3/4 oz Campari" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Twist a lemon peel over the top (this was omitted on my drink but included in others).", "body_text": "1 oz Bols Genever\n1 oz Cardamaro\n3/4 oz Kronan Swedish Punsch\n3/4 oz Campari\nStir with ice and strain into a rocks glass containing a large ice cube. Twist a lemon peel over the top (this was omitted on my drink but included in others).\nTuesday evening after meeting with Natalie Bovis and Dave Stolte about our talk the next day at Portland Cocktail Week, I rendezvoused with Andrea and we headed over to Central. I had met Central's owner Dustin Knox while out at the\nWoodsman Tavern\n, so we put the bar on the list we were assembling throughout the week. When we showed up, it turned out to be a Campari and Del Maguey-sponsored event for cocktail week with two bartenders from New York City. I had no complaints about the products or the drinks; however, I felt denied of experiencing Central's menu. Therefore, I asked Dustin for a recipe or two that we could make at home (one of those drinks will appear on the blog next week) to get a better idea of what their drink program is about.\nWhile Andrea was trying out the drinks of Marshall Altier of Manhattan's JBird, I focused on the libations Jade Brown Godfrey from Brooklyn's Bellweather. The first drink I tried was Jade's Deck Hand. The Genever aroma led into a malty sip with hints of bitter notes peaking through. The swallow was a combination of the Cardamaro's grape and the Campari's bitterness finishing with the Genever's wormwood and other herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvY99M5XmO6YvtK-SBYRBQ5HNchNVN2ifvEQyYYEt0ZroGeE7aHTA-ugmOCYJIQxXBz2awjZCDjNAEZOH205cUjD55FAZci4H2nPvrYkItqy6b3mNc2uxPOxv2WPiqzk-uYXj5RFMmT4/s320/deckhand734.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvY99M5XmO6YvtK-SBYRBQ5HNchNVN2ifvEQyYYEt0ZroGeE7aHTA-ugmOCYJIQxXBz2awjZCDjNAEZOH205cUjD55FAZci4H2nPvrYkItqy6b3mNc2uxPOxv2WPiqzk-uYXj5RFMmT4/s800/deckhand734.jpg", "comment_count": 1 }, { "title": "first rodeo", "url": "https://cocktailvirgin.blogspot.com/2012/11/first-rodeo.html", "published": "2012-11-07T13:54:00.000-05:00", "updated": "2017-08-03T12:09:47.017-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jade Brown Godfrey", "source": "Bellweather", "year": null }, "categories": [ "#portland-or", "campari", "chartreuse (yellow)", "lemon juice", "maraschino", "mezcal", "tequila" ], "ingredients": [ "1/2 oz Del Maguey Mezcal Vida", "1/2 oz El Tesoro Tequila", "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz Yellow Chartruese", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Sink 1/4+ oz Campari.", "body_text": "1/2 oz Del Maguey Mezcal Vida\n1/2 oz El Tesoro Tequila\n3/4 oz Luxardo Maraschino Liqueur\n3/4 oz Yellow Chartruese\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass. Sink 1/4+ oz Campari.\nThe other drink I had at Central in Portland from Jade Brown Godfrey of Brooklyn's Bellweather was the First Rodeo. With Maraschino, Chartreuse, citrus, and spirit, the First Rodeo shared some similarities with the Last Word when being built despite having slightly shifted proportions. However, once the Campari was poured over the top and attractively sank to the bottom of the coupe Tequila Sunrise-style, it changed my thinking about the drink.\nThe mezcal and tequila components contributed greatly to the First Rodeo's nose. Lemon and Maraschino's cherry filled the sip, and the swallow showcased the agave, smoke, and savory Yellow Chartreuse flavors. Later, as the Campari began to enter the swallow, the Maraschino curiously switched from appearing in the sip to in the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfmdlUGBhBDSZEGvQpLTQnILsSJ9aFUsx6Om7skCAwtcUP9oI443dFEe2xyleRn_t5DOMdYi10RKxPDtY3gdbRfZyxswFZtdXJdNPyvv-B9CXn8uc-KwWlKErHwRdaj-7IU6NQiXsxe4/s320/firstrodeo735.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfmdlUGBhBDSZEGvQpLTQnILsSJ9aFUsx6Om7skCAwtcUP9oI443dFEe2xyleRn_t5DOMdYi10RKxPDtY3gdbRfZyxswFZtdXJdNPyvv-B9CXn8uc-KwWlKErHwRdaj-7IU6NQiXsxe4/s800/firstrodeo735.jpg", "comment_count": 3 }, { "title": "white buddha", "url": "https://cocktailvirgin.blogspot.com/2012/11/white-buddha.html", "published": "2012-11-07T14:35:00.000-05:00", "updated": "2017-08-03T12:10:20.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Lúc Lác", "year": null }, "categories": [ "#portland-or", "chartreuse (green)", "cream", "egg white", "lime juice", "soda", "tequila" ], "ingredients": [ "2 oz Blanco Tequila", "1/2 oz Green Chartreuse", "1 oz Cucumber Syrup (1:1)", "1 oz Lime Juice", "1 oz Heavy Cream", "1 Egg White" ], "instructions": "Shake once without ice and once with. Double strain into a Highball glass containing 1+ oz soda water. Garnish with 5-6 thin cucumber slices on a skewer and add a straw.", "body_text": "2 oz Blanco Tequila\n1/2 oz Green Chartreuse\n1 oz Cucumber Syrup (1:1)\n1 oz Lime Juice\n1 oz Heavy Cream\n1 Egg White\nShake once without ice and once with. Double strain into a Highball glass containing 1+ oz soda water. Garnish with 5-6 thin cucumber slices on a skewer and add a straw.\nAfter leaving Central, we bumped into Jabriel Donohue, Portland's Drambuie equivalent to Boston's Tara Feely, walking by on the street (Jabriel is also the creator of the\nPantorium\n). When we mentioned that we were looking for a late night dining spot, he recommended Lúc Lác. Daniel, the bartender at Teardrop, had also recommended that spot the night before, so with that double nod of approval, we set out. Lúc Lác is a Vietnamese place that opened a year and a half a go and serves a mean bowl of Pho. What we were not told is that they have a cocktail program as well. Adam, one of the two co-owners, described how the Portland community taught him how to bartend, and his proficient technique seemed to indicate the high level of instruction he was gifted.\nThe menu item that caught my eye was the White Buddha which was a Ramos-style Fizz. The pairing of cucumber and Green Chartreuse reminded me of LUPEC Boston's\nIrma La Douce\nand perhaps the cucumber and Yellow Chartreuse\nDown at the Dinghy\nfrom Chez Henri's Rob Kraemer too. Here, the cucumber garnish contributed greatly to the drink's aroma. The creamy, carbonated sip yielded lime notes and vegetal ones from the cucumber. Next, the swallow offered tequila, Green Chartreuse, and cucumber flavors. The White Buddha was truly a delight to drink and complemented the cuisine superbly; indeed, I ran into someone at the Portland Cocktail Week USBG party a day later who was raving about this particular drink as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGguJe8TWR2Ai7Hi6g-kkp-_rRtPW_rSMeAKgaKvmaRC2S5YGGs5EeuiDY7PijvD81UkDgRMdf0SQnIQkppqqfFRKUjmF1lna1Igsq0WK4j6MSC1CVit0Uo7kLEL-dLVJ2CLoC-ysStM/s320/whitebuddha736.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGguJe8TWR2Ai7Hi6g-kkp-_rRtPW_rSMeAKgaKvmaRC2S5YGGs5EeuiDY7PijvD81UkDgRMdf0SQnIQkppqqfFRKUjmF1lna1Igsq0WK4j6MSC1CVit0Uo7kLEL-dLVJ2CLoC-ysStM/s800/whitebuddha736.jpg", "comment_count": 0 }, { "title": ":: drink porn 101 ::", "url": "https://cocktailvirgin.blogspot.com/2012/11/drink-porn-101.html", "published": "2012-11-07T15:44:00.000-05:00", "updated": "2019-07-14T19:54:29.397-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*portlandcocktailweek", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "The first talk of the day on Wednesday at Portland Cocktail Week was given by Jennifer Farrington who I know best as the main photographer for\nLeft Coast Libations\namongst other projects. The title of her talk was \"Drink Porn 101: Know Your ISO from Your Aperture.\"\nEven though most photography these days is done with digital cameras instead of film-based ones, the basic concepts are still the same. The key to the image is the exposure which is all about the light or balancing the light and the dark.\nISO (or ASA):\nA measure of the film or sensor's light sensitivity. The higher the number, the more sensitive.\n• Big ISO = grainier, more pixelated image\n• Small ISO = tighter image\n• If in low light = want a big ISO\n• If in bright light= want a small ISO\nShutter Speed:\nThe amount of time light is captured. Expressed as 1/x seconds.\n• Small shutter speed = longer time open so blurry, light drag (i.e.: 1/2 second)\n• Big shutter speed = shorter time open so sharp, freeze action (i.e.: 1/1000 second)\n• Low light = want smaller shutter speed\n• Bright light = want bigger shutter speed\nAperture:\nThe size of the opening letting in light once the shutter opens.\n• Small aperture (i.e. f2.8) = big hole, shallow depth of field\n• Big aperture (i.e. f32) = small hole, wide depth of field\n• Low light = small aperture needed\n• Bright light = big aperture needed\nJennifer offered up a handy way to understand aperture. By making a small hole by curling over your index finger, hold your thumb out about 8 inches away. Note how you can focus on both your thumb and the distant wall in the background (i.e.: small hole, wide depth of field). Now open that hole up by sliding your curled index finger closer to that hand's thumb. Repeat the viewing of the other hand's thumb and the wall; note how you have to make a choice on which to focus on (i.e.: big hole, shallow depth of field).\nLight:\n• Get it. Beg, borrow, steal it.\n• McGyver it using a light box, flashlights, smart phones, laptop with a white screen, candles, tea lights, walls, and windows.\n• Utilize coasters for contrast. White will bounce light onto the glass and help.\n• When using a flash, it will blow out what is closest. Put something dark behind the object so it will not be blown out.\n• On-camera flash will often flatten the image. Trying to bounce the light can help.\n• Detached flash at different angles and distances from the camera can produce a variety of effects.\nStabilize the camera:\n• If you must shoot at small (slow) shutter speeds, stabilizing the camera is essential.\n• Go in tight with the body (such as arms against the chest) for stability.\n• Ground yourself (à la yoga)\n• Setting the camera's timer so there is no jostling in pushing the button.\nShooting Angle:\n• To personify the bottle, shoot upward at it.\n• To make a person look heroic, shoot upward.\n• To make a person look more flattering, shoot downward.\nDigital Settings:\n• Web: 72 dpi\n• Print: 300 dpi\n• Tif with LZW compression is the most popular file format.\nTo tell a narrative, perspective, scale, angle, distance (close up vs. panorama) will all play a role.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s320/pdxcw_logo3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s800/pdxcw_logo3.jpg", "comment_count": 0 }, { "title": ":: publishing your book ::", "url": "https://cocktailvirgin.blogspot.com/2012/11/publishing-your-book.html", "published": "2012-11-08T10:00:00.000-05:00", "updated": "2019-07-14T19:54:17.434-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*portlandcocktailweek", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Below is the audio for the talk I gave with Natalie Bovis and Dave Stolte on publishing books. The moderator for the session was Camper English who provided this summary:\nThis seminar will give you the information needed to get your book idea into print, in one of three ways. Our speakers are Dave Stolte, author of the Kickstarter-funded\nHome Bar Basics\n; Frederic Yarm, author of the self-published\nDrink & Tell: A Boston Cocktail Book\n; and Natalie Bovis, who scored a two-book deal with a traditional publisher and since published a third. We’ll hear and how and why they published the way they did and open the floor to questions\n(photo from Natalie Bovis)\nClick here to listen:\nDrinkWrite Seminar: Publishing Your Book, October 24, 2012\n(for streaming or download).\nNatalie's Books:\nEdible Cocktails: From Garden to Glass\nPreggatinis: Mixology for the Mom-to-Be\nThe Bubbly Bride: Your Ultimate Wedding Cocktail Guide\nDave's Book:\nHome Bar Basics (and Not-So-Basics)\nor via his site's store:\nHome Bar Basics (and Not-So-Basics)\nFred's Book:\nDrink & Tell: A Boston Cocktail Book", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VGvP-CM_1pBSOAX3oTmvAT1LTBO6ad51PAO3TA4b0bRe_A5qD3WY5ACFVi1lvvw6yWICp6KXV0jde273qJOHnfl192nkrjwok2MbWGuXpUcLr3pB6kJpEMeaBKZ0n1ssygHV2YLydCA/s320/drinkwrite_book.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s320/pdxcw_logo3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VGvP-CM_1pBSOAX3oTmvAT1LTBO6ad51PAO3TA4b0bRe_A5qD3WY5ACFVi1lvvw6yWICp6KXV0jde273qJOHnfl192nkrjwok2MbWGuXpUcLr3pB6kJpEMeaBKZ0n1ssygHV2YLydCA/s800/drinkwrite_book.jpg", "comment_count": 1 }, { "title": ":: blogger to writer ::", "url": "https://cocktailvirgin.blogspot.com/2012/11/blogger-to-writer.html", "published": "2012-11-08T12:14:00.000-05:00", "updated": "2019-07-14T19:52:49.714-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*portlandcocktailweek", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "After my talk on Wednesday at Portland Cocktail Week, there was a Drink-Write seminar on how to make the transition from blogger to writer. The three panelists were\nLou Bustamonte\nof SFWeekly, TastingTable, and Food&Wine,\nPaul Clarke\nof CocktailChronicles, Imbibe, and TastingTable, and\nGreg Harned\nof SeriousEats and Hoochlife. Instead of writing out the quotes and comments chronologically, I will organize them by speaker:\nPaul Clarke:\n• Blogging has no word counts, no deadlines, no editor. It serves as a good resumé to show off your knowledge base.\n• When approaching a publication, understand them and their angle to show that you have done your homework.\n• In building up a community of writer friends, you can bitch about bad editors as well as send work your friends way. The Mixoloseum chatroom was a great resource for that.\n• Rule #1: Do not be an asshole. Maintain visibility with an editor but keep it short with at most 2-3 ideas pitched. Send a few items and wait a week or two, then send a brief reminder email. If no follow up, wait a month or two. If not, let it go and learn to take a hint.\n• Trend stories! Editors love the \"top 5 or 10 best/hottest ____\" articles.\n• The most fun stories are related to people. You can get a lot of mileage on a profile on a crazy distiller or other. Pitch story and mention the people.\n• Work for free (once you are established)? Hell no! (*) Unless you are doing it for yourself.\n• \"Fuck you, pay me.\" Problems with editors in regard to scope creep, expansion with or without pay expansion. Need to set up parameters to be clear about what is expected from you and from them (i.e.: payment terms and deadlines).\n• Paul recommended the\nSmile When You're Lying: Confessions of a Rogue Travel Writer\nbook.\n• Give no guarantees that you'll write about anything if you get something sent.\n• Remember that glossy national magazines can still screw you over. Hierarchies of editors can end up causing a lot of editing requests. Fewer the better (i.e.: 2-5), but it only takes 1 editor to ruin your life.\n• Show up to events, get to know people, be the face of your blog and your writing.\nLou Bustamonte:\n• The weeklies are a great place to get a start. They generate a lot of content online, they pay, and look great on resumés.\n• For freelancing, write and reach out with some ideas and pitches. Understand their style and house voice. Pitch ideas smartly. Do not overwhelm but keep communication going. Be nice and not too pestering.\n• Build up a community of other writers. Talk to each other about good and bad sites; know what places to avoid.\n• Doing things for free does not help you in any way once you are established (unlike doing a restaurant stage).\n• Be transparent and honest especially when you are being paid off with a free product.\nGreg Harned:\n• A blog is a great means of building a compendium or portfolio of your work to reference for a new job.\n• Learn how to pitch and market ideas to create a role for yourself.\n• Writing needs to be leading to something (although not necessarily a direct correlation). Doing things for exposure (like podcasts and talk shows) for free, for example, is good.\n• Go to more events, be more involved in community, and value networking highly. Meet as many new people as possible -- not always as a direct path but put out as many spokes to form a hub.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s320/pdxcw_logo3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFKoS0BWHNMnQvsyx2gANZmYS7fJrPI4ivDcG75oE7OIzOjdNUg7whAYntGqqZwi_myTzmZMOGJBq-yumLMg6phVYygk1RwGHG8Ez_Lsa-2hpK_Ji5yYtHAi-JtITLvUbM4RSRZJjYeU/s800/pdxcw_logo3.jpg", "comment_count": 1 }, { "title": "midnight shift", "url": "https://cocktailvirgin.blogspot.com/2012/11/midnight-shift.html", "published": "2012-11-08T13:22:00.000-05:00", "updated": "2017-08-03T12:04:36.629-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jacob Grier", "source": "Metrovino", "year": null }, "categories": [ "#portland-or", "absinthe", "bitters (mole)", "cachaça", "cynar", "galliano", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Novo Fogo Gold Cachaça", "3/4 oz Cynar", "3/4 oz Sweet Vermouth", "1/4 oz Galliano", "2 dash Mole Bitters", "1 dash Absinthe" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist and add a straw.", "body_text": "1 1/2 oz Novo Fogo Gold Cachaça\n3/4 oz Cynar\n3/4 oz Sweet Vermouth\n1/4 oz Galliano\n2 dash Mole Bitters\n1 dash Absinthe\nStir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist and add a straw.\nWednesday night during Portland Cocktail Week, we walked over to Metrovino to sit at Jacob Grier's bar. I have been following Jacob since his early blogging days, and we have made some of his drinks, including the\nMexican Turnover\nand\nCurse of Scotland\n, at home. Therefore, it was a moral imperative to make it over to his bar when we were in town.\nThe cocktail I started with was the cachaça-based Midnight Shift. The drink's orange twist played heavily into the aroma and led into a caramel and grape sip. The swallow offered up the grassy cachaça flavors, Cynar's brooding herbal notes, Galliano's vanilla and star anise, and the absinthe's anise followed by a lingering funk from the sugar cane spirit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8RqdICeRoKZGomc7E3Hros0vWij3Ce_YSePApfo6twGnu1ACOxn8KSRVxnRSyQ9qM9Aj-PWWmZeMZxMKFvllGJUsGj-RCNwkh2154y8m9Z790n0HMnIpwVqpE8-8MHlzAVY9uPHNC-c/s320/walkingspanish751.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8RqdICeRoKZGomc7E3Hros0vWij3Ce_YSePApfo6twGnu1ACOxn8KSRVxnRSyQ9qM9Aj-PWWmZeMZxMKFvllGJUsGj-RCNwkh2154y8m9Z790n0HMnIpwVqpE8-8MHlzAVY9uPHNC-c/s800/walkingspanish751.jpg", "comment_count": 1 }, { "title": "walking spanish", "url": "https://cocktailvirgin.blogspot.com/2012/11/walking-spanish.html", "published": "2012-11-08T14:36:00.000-05:00", "updated": "2017-08-03T12:04:53.402-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jacob Grier", "source": "Metrovino", "year": null }, "categories": [ "#portland-or", "amaro", "genever", "sherry", "st. germain" ], "ingredients": [ "1 oz Bols Genever", "3/4 oz Amontillado Sherry", "1/2 oz Cardamaro", "1/2 oz St. Germain" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Bols Genever\n3/4 oz Amontillado Sherry\n1/2 oz Cardamaro\n1/2 oz St. Germain\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nThe drink Andrea started with at Metrovino was one that I had been eying too. Bartender Jacob Grier actually took his inspiration from a Boston-born drink, Stephen Shellenberger's\nAlto Cucina\n. I later found on Jacob's\nblog\nthe origin of the drink's name. He writes, \"The name comes from the Tom Waits song, which few customers recognize but I love it when they do. 'Walking Spanish' is used as slang for the prisoner's stoic final walk on Death Row, or more generally for going somewhere unpleasant against one's will.\" The Spanish origin of the sherry was the tie-in with the name.\nThe orange twist's oils joined the Genever's malt on the nose. A sweet grape and malt sip was followed by strong nutty sherry notes and subtle St. Germain, Cardamaro, and Genever-derived floral and botanical ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEliIIONfm4cz3JYNkMW8HwTjbwj0x7DjzQq4INJTeM7KOBRo_WlSeSuux9yAEBTk6dXir-d_b_eHEodmSsIQ-NOPh7WDb4f6_Gl2Ja1b9jKBe9e06-YrhJ2Q1YGP-Nx2fVZn-T4Hmu4/s320/midnightshift750.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEliIIONfm4cz3JYNkMW8HwTjbwj0x7DjzQq4INJTeM7KOBRo_WlSeSuux9yAEBTk6dXir-d_b_eHEodmSsIQ-NOPh7WDb4f6_Gl2Ja1b9jKBe9e06-YrhJ2Q1YGP-Nx2fVZn-T4Hmu4/s800/midnightshift750.jpg", "comment_count": 1 }, { "title": "mai ta-ipa", "url": "https://cocktailvirgin.blogspot.com/2012/11/mai-ta-ipa.html", "published": "2012-11-09T11:20:00.000-05:00", "updated": "2017-08-02T18:00:34.715-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jacob Grier", "source": "Metrovino", "year": null }, "categories": [ "#portland-or", "beer", "cointreau", "lime juice", "orgeat", "rum" ], "ingredients": [ "2 oz Cruzan Aged Rum", "1 1/2 oz Ninkasi IPA Beer", "1 oz Lime Juice", "3/4 oz B.G. Reynolds Orgeat", "1/2 oz Bols Triple Sec" ], "instructions": "Shake with ice and strain into an ice filled Collins glass. Garnish with a cherry and a cocktail umbrella (he was out when he made mine), and add a straw.", "body_text": "2 oz Cruzan Aged Rum\n1 1/2 oz Ninkasi IPA Beer\n1 oz Lime Juice\n3/4 oz B.G. Reynolds Orgeat\n1/2 oz Bols Triple Sec\nShake with ice and strain into an ice filled Collins glass. Garnish with a cherry and a cocktail umbrella (he was out when he made mine), and add a straw.\nFor my last drink at Metrovino in Portland, I asked bartender Jacob Grier for one of his famous beer cocktails. After he named off two, I stopped him and asked for the beer-laden Mai Tai variation called the Mai Ta-IPA. His rationale for mixing in the beer was to add a hint of bitterness from the hops to the classic Mai Tai which is more of a sweet-sour drink. While Jacob sometimes makes this drink with a split of aged and white rums, here he made it with a lighter bodied aged one.\nWhatever housemade cherry recipe Metrovino uses paid generously in the aroma department where it joined the beer's hops. The lime and malt sip was chased by sweet hoppy beer, rum, almond, and orange liqueur flavors on the swallow. Indeed, the addition of beer to the classic IPA added an intriguing effect -- both lightening the body while contributing bitter notes for contrast.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecY82Lq4-YaAOt5M0EHSZXOeZ3efL5tA3T7Ev4Lj5QNMCL4Kphyphenhyphen8PQJe9avHhAISfsvbThY9su_Hu5mdSeUZUYqEeH9mvphVwuGJP9aX7-212mbekTJV9ofafHxb85OdpEE0VOHlEbP4/s320/maitaipa753.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecY82Lq4-YaAOt5M0EHSZXOeZ3efL5tA3T7Ev4Lj5QNMCL4Kphyphenhyphen8PQJe9avHhAISfsvbThY9su_Hu5mdSeUZUYqEeH9mvphVwuGJP9aX7-212mbekTJV9ofafHxb85OdpEE0VOHlEbP4/s800/maitaipa753.jpg", "comment_count": 0 }, { "title": "moment in the sun", "url": "https://cocktailvirgin.blogspot.com/2012/11/moment-in-sun.html", "published": "2012-11-09T12:02:00.000-05:00", "updated": "2017-08-02T17:59:59.198-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Art", "source": "Teardrop", "year": null }, "categories": [ "#portland-or", "applejack", "honey", "lemon juice", "mezcal" ], "ingredients": [ "1 oz Laird's Applejack", "1 oz Del Maguey Mezcal Vida", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup (2:1)" ], "instructions": "Shake with ice and strain into a rocks glass containing a large ice cube.", "body_text": "1 oz Laird's Applejack\n1 oz Del Maguey Mezcal Vida\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup (2:1)\nShake with ice and strain into a rocks glass containing a large ice cube.\nAfter Metrovino in Portland, we were walking back to our hotel and Andrea wanted to catch a nightcap at Teardrop. She was a little envious that I had visited there without her on a night she wanted to catch up on sleep, so I decided to break my visit-things-once motif.  I requested from bartender Art the Moment in the Sun which was subtitled, \"to fend off the shortening days; bold, bright, and sing-songy.\" It seemed like a perfect autumn cocktail, and it reminded me of the\nProspector\nat Kask but with mezcal instead of Batavia Arrack (as well as no sparkling wine).\nThe Moment in the Sun greeted the senses with a smoke, honey, and apple aroma. The lemon balanced by honey sip was chased by apple and smokey agave on the swallow. Indeed, the applejack, mezcal, and lemon ended up reminding me of No. 9 Park's\nFire in the Orchard\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEfoRCYSk_6gj70eLTXdA-hSTVbXVfcL8cu6edbFvyOpg8X-2P3_XAl1llmvDEArWlJVYCBPzws7Y-DK4CgSSSUVLclzh4St5McvtQpxWN3bQaPzCLj1cMUAcJxwHLtSavvotr7eQM1k/s320/momentinsun758.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEfoRCYSk_6gj70eLTXdA-hSTVbXVfcL8cu6edbFvyOpg8X-2P3_XAl1llmvDEArWlJVYCBPzws7Y-DK4CgSSSUVLclzh4St5McvtQpxWN3bQaPzCLj1cMUAcJxwHLtSavvotr7eQM1k/s800/momentinsun758.jpg", "comment_count": 3 }, { "title": "penang afrididi #1", "url": "https://cocktailvirgin.blogspot.com/2012/11/penang-afridi.html", "published": "2012-11-09T12:48:00.000-05:00", "updated": "2017-08-02T17:59:22.522-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "pilsner glass", "technique": "blend", "attribution": { "creator": "Donn the Beachcomber", "source": "Cabaret Restaurant", "year": 1937 }, "categories": [ "#portland-or", "herbsainte", "lime juice", "orange juice", "passion fruit syrup", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Don Q Cristal Rum", "1 1/2 oz Flor de Caña 4 Year Gold Rum", "3/4 oz B.G. Reynold's Passion Fruit Syrup", "1/2 oz Orange Juice", "1/2 oz Pineapple Juice", "1/4 oz Lime Juice", "6 drop Herbsaint" ], "instructions": "Blend with ~1 cup crushed ice and pour into a Pilsner glass. Garnish with a pineapple spear and add a straw.", "body_text": "1 1/2 oz Don Q Cristal Rum\n1 1/2 oz Flor de Caña 4 Year Gold Rum\n3/4 oz B.G. Reynold's Passion Fruit Syrup\n1/2 oz Orange Juice\n1/2 oz Pineapple Juice\n1/4 oz Lime Juice\n6 drop Herbsaint\nBlend with ~1 cup crushed ice and pour into a Pilsner glass. Garnish with a pineapple spear and add a straw.\nOn Thursday night during Portland Cocktail Week, we finally made our way over to Hale Pele for Tiki drinks. In between \"thunderstorms\" replete with rain waterfalls by the entrance, I perused the menu. While Andrea picked the housemade fermented pineapple juice-containing libation, I asked bartender Mindy Kucan for the classic Penang Afrididi. The house recipe follows the one that Beach Bum Berry provides in\nSippin' Safari\nexcept this one uses Nicaraguan instead of Virgin Island for the amber rum and ups the passion fruit syrup by a quarter ounce. Berry lists the drink's history as being created around 1937 by Donn the Beachcomber and served at his Cabaret Restaurant in 1958.\nThe Penang Afrididi's pineapple garnish contributed greatly to the drink's bouquet. Next, a pineapple, lime, and orange sip was followed by passion fruit, more pineapple, and rum flavors on the swallow. Moreover, the swallow finished with a light degree of spice from the Herbsaint which was perhaps the last part of Hale Pele's drink description of \"A light-hearted pineapple focused tropical drink with a hint of mystery.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMYg595PIOORWygLkLxrl5N57efGmFjmwAtmYHHejW3BbOiqTDHnT2LtqUUh1-IMzHjrLFeGVKJXTu7T9Zj5dSbaYMRS8_nAPkzVZyAp31JGb5tHMJoL3twBI4qizooyQvuKfpHVC0J0/s320/penangafrididi784.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMYg595PIOORWygLkLxrl5N57efGmFjmwAtmYHHejW3BbOiqTDHnT2LtqUUh1-IMzHjrLFeGVKJXTu7T9Zj5dSbaYMRS8_nAPkzVZyAp31JGb5tHMJoL3twBI4qizooyQvuKfpHVC0J0/s800/penangafrididi784.jpg", "comment_count": 0 }, { "title": "matteo's word", "url": "https://cocktailvirgin.blogspot.com/2012/11/matteos-word.html", "published": "2012-11-10T18:11:00.001-05:00", "updated": "2017-08-02T17:58:18.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Matteo Luxardo", "source": "Silvertone", "year": null }, "categories": [ "#silvertone", "chartreuse (green)", "lime juice", "maraschino" ], "ingredients": [ "3/4 oz Luxardo Limoncello", "3/4 oz Green Chartreuse", "3/4 oz Luxardo Maraschino", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Luxardo Limoncello\n3/4 oz Green Chartreuse\n3/4 oz Luxardo Maraschino\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nTuesday before the Fernet Barback Games, I stopped in to visit Josh Childs at Silvertone. Pardon me for going a little out of order here since this was not the first drink I had after getting back from Portland Cocktail Week; however, symbolically, it is the most important. The Matteo's Word, like many other drinks across town, are being put on menus in honor of Seattle's Murray Stenson who has recently fallen ill and requires heart surgery. Paul Clarke at The Cocktail Chronicles has done a good job summing up\nMurray\nas a person and a bartender. I have yet to make it out to Seattle and never had the honor of sitting at Murray's bar. But he did impress me when he was nominated at Tales of the Cocktail as bartender of the year, and he chose to stay behind the stick and keep serving his customers rather than receive his award and deserved media attention. Therefore, I know that Murray is in dire need if he is allowing this sort of fund raising and hoop-la to occur.\nThe drink Silvertone has put on the menu with proceeds going to Murray's medical expenses was created by Matteo Luxardo as a variation of a Last Word. While the Last Word pre-dates Murray's birth, he is known for popularizing the recipe in the modern age. The variation Matteo created swapped the original's gin for limoncello. Indeed, the limoncello's lemon added to the drink's aroma along with the lime juice and herbal notes from the Chartreuse. The lemon-lime sip was followed by a Green Chartreuse and Maraschino swallow. Finally, the limoncello returned on the finish with clean citrus notes.\nWays to help Murray:\n1.\nDonate\nto\nMurrayAid.org\nvia Paypal.\n2. There is a\nbenefit\ntomorrow,\nSunday\nNovember 11th, at\nJ.M. Curley\n's in Boston from 7-11pm. I have contributed a pair of tiki mug-Drink&Tell book combos to the raffle that will be happening that night. For more 4-1-1, go to the\nThis One For Murray\nFacebook page.\n3. There are benefit drinks around town besides the one at\nSilvertone\n.\nHawthorne\n,\nBrick & Mortar\n,\nCitizen\n, and\nNo. 9 Park\nhave confirmed drinks on the menu, and\nTrina's Starlite Lounge\nis in the works. Please leave a comment if I missed a bar or restaurant.\n4. Check Twitter\n#MurrayAid\nfor bartenders working shifts to donate their tips and wages to Murray. So far\nJohn Nugent\nat\nSilvertone\nand\nScott Holliday\nat\nRendezvous\nhave generously done so.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9H0iOHEus-aQbFff9im-kY1eczaGJx5HIWcI383HF_HIg_eaDnICxpqCcTCc9tHxQpWmmrzAk5Ee7O3DejSBOQ1GL741gPSuFeltFVSNVX5m26IBfS18sdSjPngSDmc8opWuDg2KFUIk/s320/matteoword822.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9H0iOHEus-aQbFff9im-kY1eczaGJx5HIWcI383HF_HIg_eaDnICxpqCcTCc9tHxQpWmmrzAk5Ee7O3DejSBOQ1GL741gPSuFeltFVSNVX5m26IBfS18sdSjPngSDmc8opWuDg2KFUIk/s800/matteoword822.jpg", "comment_count": 0 }, { "title": "slurred word", "url": "https://cocktailvirgin.blogspot.com/2012/11/slurred-word.html", "published": "2012-11-10T18:53:00.000-05:00", "updated": "2017-08-02T17:57:15.453-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "chartreuse (green)", "lime juice", "maraschino", "pineapple juice", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1/2 oz Green Chartreuse", "1/2 oz Maraschino Liqueur", "1/2 oz Lime Juice", "1 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 oz Smith & Cross Rum\n1/2 oz Green Chartreuse\n1/2 oz Maraschino Liqueur\n1/2 oz Lime Juice\n1 oz Pineapple Juice\nShake with ice and strain into a rocks glass.\nSunday after returning home from Portland Cocktail Week, Andrea and I went to Trina's Starlite Lounge for dinner. For a drink, I selected the Slurred Word from their Last Word and variations section of the menu. I have to assume that the slurred part of the drink is a nod to the potent Navy strength Smith & Cross Rum as the base spirit along with the overproof Green Chartreuse accent. The Slurred Word veers from the four equal parts recipe by inserting a fifth ingredient, pineapple juice, in the mix.\nThe funky Smith & Cross aroma filled the nose along with a fruit note from either the pineapple or Maraschino. Next, the lime and pineapple sip was followed by the rum at the beginning of the swallow and the Chartreuse and Maraschino at the end. Overall, the addition of pineapple fit in well here for it smoothed out the drink and worked well with the Green Chartreuse such that the lime paired more with the Maraschino instead. Moreover, Andrea commented that pineapple heightened the cinnamon-like note she finds in the Smith & Cross.  In addition, the drink was very different from Lineage's Smith & Cross Last Word variation, namely the\nFinal Voyage\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgOqQG58PDksY_MKpNb5Is9-XgwIOvuVtKM7M38N3L7YqDFWtsk5Ip-31LUUsP6v0VdjhOUCc7jZ7BWPQTVuxfR4YnYtHOBKfyF2f1McbKtBNdFjERAtkzG5RZwP-BGHuFK4UNNJGmH4/s320/slurredword798.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgOqQG58PDksY_MKpNb5Is9-XgwIOvuVtKM7M38N3L7YqDFWtsk5Ip-31LUUsP6v0VdjhOUCc7jZ7BWPQTVuxfR4YnYtHOBKfyF2f1McbKtBNdFjERAtkzG5RZwP-BGHuFK4UNNJGmH4/s800/slurredword798.jpg", "comment_count": 1 }, { "title": ":: boston's best dive bars ::", "url": "https://cocktailvirgin.blogspot.com/2012/11/bostons-best-dive-bars.html", "published": "2012-11-12T09:00:00.000-05:00", "updated": "2017-08-02T17:56:34.884-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*book review" ], "ingredients": [], "instructions": null, "body_text": "After reviewing Stephanie Schorow's\nDrinking Boston\nbook, I decided it was time to tackle another Boston book I had in my pile, namely Luke O'Neil's\nBoston's Best Dive Bars: Drinking and Diving in Beantown\n. The book came out in 2011, but I was a little slow to purchase it for I felt that it did not represent my Boston. However, after flipping through it and seeing Somerville's Fasika in the list, I was sold. Fasika is an Ethiopian restaurant that was in Jamaica Plain and was forced to move; instead of staying in the neighborhood, they bought out the East Somerville dive, Coleman's Cafe, and opened in 2006 as a split Ethiopian restaurant and dive bar. The food on the restaurant side is rather good, and I have always been impressed at how the African clientele on the bar side mixes rather well with the old Coleman crew who laid stake to the spot regardless of who owns it. As I scan the bar index, I count a little over a dozen establishments I have been in during my 19 years here in Boston, a few more places that made the didn't-make-the-cut list, and many that I had walked or driven by. Of course there were probably more than that, but many have closed. Even during Luke's researching and writing of the book, places met their demise; that concept reminds me of how difficult it was to write the description of cocktail bars in my book as bar staff changed jobs during the few months that I wrote it.\nThat is definitely one recurrent theme in Luke's book -- a story of change and resistance to change. The dive bar with its cheap beer and food (if any) scrapes by, and as gentrification, rising property values, neighborhood antagonism, and other changes of neighborhood character occur, many of these places close or perhaps transform into upscale establishments. With liquor licenses fetching 6 figures these days, the temptation to sell it off is probably great.  But as the book describes, many of these places stand as time capsules of eras gone by with their furniture, demeanor, and loyal bar stool squatters.\nParts of\nBoston's Best Dive Bars\nreads like a Bukowski book, although Luke is less the drinker-brawler of Hank Chinaski and more the drinking-field researcher trying to fit in and not be at the wrong end of a pool stick beatdown. The book beautifully captures the decor, mood, clientele, and conversations he has with patrons and barstaff. Sometimes there are quotes from his friends and acquaintances that know the places well, and other times, Luke finds it best not to talk and only capture what is being yelled at the television or at others across the bar. Keno, cheap drinks, old men, XXL-sized Patriots jerseys, stale bags of potato chips, and jukebox tunes all make an appearances through out the write-ups.\nLuke rates the places on a 1-5 scale in increasing dive-ability and danger. While there are a few 2s in the mix, I do not recall seeing a 1. With the places I knew, I would agree with the assessments although the Rosebud scoring a 5 kind of shocked me; the last time I was in there was when it was an Italian restaurant which was not all that seedy despite having no windows at all. Overall, I was impressed at how much field research and how many lost afternoons were spent compiling this book.\nI was also impressed with the author's insight into dive bar truisms. Like how the youthful drinkers at Allston's Silhouette Lounge will drink in harmony with the \"wobbly old-timers\" that are future versions of themselves.  Or how sometimes at places like Shea's Tavern in South Boston \"it's a pretty good idea to keep your head down and not look anyone in the eye. Dive bar drunks are like crocodiles or rhinos or whatever. Best not to show any outward signs of aggression...\" Moreover, I was amused at his description of a character at Magoun Square's On the Hill Tavern not too far from where I live in Somerville. Luke's friend described him has \"the sheriff. He just stands on the corner by the door and smokes cigarettes.\" However, my name for him is the Fire Marshall from when I used to walk by him years ago on the way to my East Somerville Muay Thai gym; he would hang out with two other locals at the bench outside the Dunkin' Donuts on Broadway and Rt. 28, and I have spotted him more recently standing guard on occasion in front of said Tavern.\nThinking back to Stephanie Schorow's book, she fetched a bit of her Colonial lore from Samuel Adams Drake's\nOld Boston Taverns and Tavern Clubs\n. The book was frequently quoted or re-written by others through the years (with or without attribution) as it was the best resource on Boston bars from that lost time period. In a way, what Luke O'Neil accomplished is capturing a snapshot of a parallel collection of Boston drinking establishments in a way that has not really been acquired in such a survey format before.\nLuke's book is available on Amazon.com here:\nBoston's Best Dive Bars: Drinking and Diving in Beantown\nas well as at the Boston Shaker store in Somerville, MA (up the square from Sligo's and the Rosebud bar that the book covers -- feel free to stop by before or after).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2Z7Xc5YZomOU7KzDiF-4SIu_NKPv12quOewHEQLS2gt0ohyphenhyphennaOnN-rU4Emm1WnhRk8LkSa0WCEQkWIELU9gnof7wVPmd1UAbq_G9g-sDSSNCxarrSy5HqytkNHGlNYBfk9MaUtqzhzA/s320/Bostons_Dive_Bars.jpg", "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1935439251", "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1935439251" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2Z7Xc5YZomOU7KzDiF-4SIu_NKPv12quOewHEQLS2gt0ohyphenhyphennaOnN-rU4Emm1WnhRk8LkSa0WCEQkWIELU9gnof7wVPmd1UAbq_G9g-sDSSNCxarrSy5HqytkNHGlNYBfk9MaUtqzhzA/s800/Bostons_Dive_Bars.jpg", "comment_count": 0 }, { "title": "dueling banjos", "url": "https://cocktailvirgin.blogspot.com/2012/11/dueling-banjos.html", "published": "2012-11-12T14:33:00.000-05:00", "updated": "2017-08-02T17:55:21.021-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Damian Windsor", "source": "Roger Room", "year": null }, "categories": [ "chartreuse (green)", "maraschino", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz High Rye-content Bourbon (Bulleit)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1 tsp Green Chartreuse", "1 tsp Luxardo Maraschino" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "2 oz High Rye-content Bourbon (Bulleit)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1 tsp Green Chartreuse\n1 tsp Luxardo Maraschino\nStir with ice and strain into a cocktail coupe. Garnish with an orange twist.\nFor a nightcap after Trina's Starlite Lounge, I decided to make a drink I spotted in Tom Sandham's\nWorld's Best Cocktails\ncalled the Dueling Banjos. The recipe was created by Damian Windsor of Los Angeles' Roger Room and seemed like it would be a good transition from the Last Word variation I had with its shared Green Chartreuse and Maraschino ingredients.\nThe Dueling Banjos' orange twist and its Bourbon filled the aroma along with a hint of the Green Chartreuse. Malt, grape, and Maraschino's cherry on the sip fell way to Bourbon at the beginning of the swallow. Lastly, the end of the swallow offered Chartreuse's herbal and Maraschino's nutty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27PM69w6u1QbtWNOFjdWhkJQKNs4UU2VSWKKGJCwk-Mz7MJvPWBL8xwmcJynBYmHfJtL43lVovNYNpAZUIW5iY-faWwvWEf69PF2aJ6-gHSJDILdayLiMjdKUeqlTETTdBcbrl9ET5Rk/s320/duelingbanjos799.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27PM69w6u1QbtWNOFjdWhkJQKNs4UU2VSWKKGJCwk-Mz7MJvPWBL8xwmcJynBYmHfJtL43lVovNYNpAZUIW5iY-faWwvWEf69PF2aJ6-gHSJDILdayLiMjdKUeqlTETTdBcbrl9ET5Rk/s800/duelingbanjos799.jpg", "comment_count": 1 }, { "title": "old bill", "url": "https://cocktailvirgin.blogspot.com/2012/11/old-bill.html", "published": "2012-11-13T11:34:00.000-05:00", "updated": "2017-08-02T17:54:39.679-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highland kitchen" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Neyah White", "source": "Highland Kitchen", "year": null }, "categories": [ "#highland kitchen", "bitters (Angostura)", "bitters (orange)", "maraschino", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Morenita Cream Sherry", "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz Appleton Rum", "2 dash Fee's Orange Bitters", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Morenita Cream Sherry\n3/4 oz Luxardo Maraschino Liqueur\n3/4 oz Appleton Rum\n2 dash Fee's Orange Bitters\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Tuesdays ago, we ventured over to Highland Kitchen for drinks. When I asked bartender Jimmy Lane for the Old Bill, he commented that it was the drink he expected me to pick. Their recipe is a variation of one created by San Francisco's\nNeyah White\nthat Will Quackenbush had put on the menu.\nThe Old Bill began with a funky and fruity sherry aroma that was joined by the Maraschino and orange oil notes. The grape, cherry, and aged rum's richness filled the sip, and the swallow began with the nutty sherry and ended with the Maraschino and Angostura's spice. Indeed, there was a bit of synergy between the nutty sherry and Maraschino notes on the swallow. Moreover, I was surprised that a quarter of this drink was Maraschino for it did not overwhelm the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpHRQhlgbYH-xnmb3FYRF3KV5cCEHimWGQGGEsCAMNl6LtthbxBh1AB8lOyC89YPOS9Rdlgtucvgr0rExhjljk2jmfYyefZpih-JZk9MO01px2u1O9xdIOtibkk_1EsbysIfIK3jLOk8/s320/oldbill801.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpHRQhlgbYH-xnmb3FYRF3KV5cCEHimWGQGGEsCAMNl6LtthbxBh1AB8lOyC89YPOS9Rdlgtucvgr0rExhjljk2jmfYyefZpih-JZk9MO01px2u1O9xdIOtibkk_1EsbysIfIK3jLOk8/s800/oldbill801.jpg", "comment_count": 0 }, { "title": "blackthorne variation", "url": "https://cocktailvirgin.blogspot.com/2012/11/blackthorne-variation.html", "published": "2012-11-13T12:38:00.000-05:00", "updated": "2017-08-02T17:42:12.881-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "bitters (Angostura)", "chartreuse (green)", "vermouth (dry)", "whiskey" ], "ingredients": [ "1 3/4 oz Jameson Black Barrel Irish Whiskey", "1 oz Dolin Dry Vermouth", "3/4 oz Green Chartreuse", "1 barspoon Kübler Absinthe", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 3/4 oz Jameson Black Barrel Irish Whiskey\n1 oz Dolin Dry Vermouth\n3/4 oz Green Chartreuse\n1 barspoon Kübler Absinthe\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass.\nOn Halloween, we spent the evening at a fundraising event at No. 9 Park for Barbara Lynch's\nMeet the Worms\norganization. One of the drinks on the bar menu was a variation on the\nBlackthorn\n, a drink I had as I made my way through Anvil's 100 Drink List back in 2009. When I inquired about the origins of Green Chartreuse in their version, I got a simple answer that it tastes better that way; in the end, I had no argument to their rationale.\nThe addition of Green Chartreuse took over on the nose from the original's anise aroma from the absinthe. A dry wine and malt sip led into a Green Chartreuse swallow that ended with a light absinthe finish. Definitely, the Green Chartreuse shifted the drink's balance away from the Dry Manhattan-like feel of the classic and closer to a\nSt. Moritz\nor Tipperary.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOKMM0wubQCO4xTCxUMyJBZmmYPRuDlYApF-XBVxA80COVRwRqmVRUryLWSS-2CuESWe5fFIw_8GWSQt8j4y3Cje7zO3P4JHXj8yD8HRo4YAu5fIVeei1cZtLjUMVlbQ6HfibcVjC4yM/s320/blackthorne802.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOKMM0wubQCO4xTCxUMyJBZmmYPRuDlYApF-XBVxA80COVRwRqmVRUryLWSS-2CuESWe5fFIw_8GWSQt8j4y3Cje7zO3P4JHXj8yD8HRo4YAu5fIVeei1cZtLjUMVlbQ6HfibcVjC4yM/s800/blackthorne802.jpg", "comment_count": 0 }, { "title": "algernon's afterparty", "url": "https://cocktailvirgin.blogspot.com/2012/11/algernons-afterparty.html", "published": "2012-11-14T13:35:00.000-05:00", "updated": "2017-08-02T17:41:22.461-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rob Jones", "source": "North Star Cocktails", "year": null }, "categories": [ "absinthe", "curacao", "gin", "grapefruit juice", "lemon juice", "st. germain" ], "ingredients": [ "1 3/4 oz Death's Door Gin", "1/2 oz St. Germain", "1/4 oz Senior Curaçao", "1/4 oz Absinthe (La Fee Verte)", "3/4 oz Grapefruit Juice", "1/2 oz Lemon Juice", "3 drop Orange Blossom Water" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 3/4 oz Death's Door Gin\n1/2 oz St. Germain\n1/4 oz Senior Curaçao\n1/4 oz Absinthe (La Fee Verte)\n3/4 oz Grapefruit Juice\n1/2 oz Lemon Juice\n3 drop Orange Blossom Water\nShake with ice and strain into a coupe glass.\nTwo Thursdays ago, I flipped through my new purchase of the\nNorth Star Cocktails\nand selected Algernon's Afterparty. The drink was created by Rob Jones who now tends bar at Minneapolis' Saffron; while there is no indication of who Algernon is, perhaps the floral elements in this drink caused him to name the drink after\nFlowers for Algernon\n.\nThe Algernon's Afterparty offered up a citrus and absinthe aroma with a hint of orange blossom water. A crisp grapefruit and orange sip was joined by the fruit note in St. Germain, and the swallow began with gin and St. Germain's floral elements and finished with the absinthe's anise. Andrea commented that the drink was akin to a more complex Corpse Reviver #2, and I replied that it was a bit more citrus juice-driven though.", "images": [ "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=0873518373", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMeH0UyDPfs2iiAlEXKn52-m1twkCqJqd9ZrA_TCHxTYhUWgpNO_2wtpwqbAxwSrOBj76qczpAG7xIo8FOhkL4uETDxHNuMyWprxKo8j6rJBzCLpVa1fDOKiaZl99oXK7IYMKTQecW0Q/s320/algernon813.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMeH0UyDPfs2iiAlEXKn52-m1twkCqJqd9ZrA_TCHxTYhUWgpNO_2wtpwqbAxwSrOBj76qczpAG7xIo8FOhkL4uETDxHNuMyWprxKo8j6rJBzCLpVa1fDOKiaZl99oXK7IYMKTQecW0Q/s800/algernon813.jpg", "comment_count": 0 }, { "title": "bushwacked", "url": "https://cocktailvirgin.blogspot.com/2012/11/bushwacked.html", "published": "2012-11-14T14:21:00.000-05:00", "updated": "2017-08-02T17:40:45.490-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Peter Vestinos", "source": "BellyQ", "year": null }, "categories": [ "batavia arrack", "bitters (orange)", "cherry brandy", "lemon juice", "tea" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "3/4 oz Lemon Juice", "1/2 oz Cherry Heering", "1/2 oz Earl Grey Syrup (1:1)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon wheel and freshly grated cinnamon.", "body_text": "1 1/2 oz Batavia Arrack\n3/4 oz Lemon Juice\n1/2 oz Cherry Heering\n1/2 oz Earl Grey Syrup (1:1)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon wheel and freshly grated cinnamon.\nTwo Fridays ago, I searched through the November/December issue of\nImbibe Magazine\nthat had just arrived. In the Batavia Arrack section were three drinks including Deep Ellum's\nWestern Passage\n(strangely listed with Yellow Chartreuse instead of the Green Chartreuse they serve it with in Allston). One of the other two was the Bushwacked by Peter Vestinos of BellyQ in Chicago which called out to me with its tea syrup.\nThe Bushwacked presented a lemon, cherry, and cinnamon aroma that later gained notes from the Earl Grey tea. A dry lemon and cherry sip led into a funky Batavia Arrack, black tea, and bergamot peel swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhig90s2Y6fzsf-rplpisT1p5ntQuIkbmfer-VkirJZzwPpU9CrZt2SIPxDmw657BgljG6Skqx1Eya-sHHbet18tXJhu5lEy6mJY5FkA3XSdZ8gIg_1sCDyMd53J9WBcdtWsza0MkTseDI/s320/bushwacked815.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhig90s2Y6fzsf-rplpisT1p5ntQuIkbmfer-VkirJZzwPpU9CrZt2SIPxDmw657BgljG6Skqx1Eya-sHHbet18tXJhu5lEy6mJY5FkA3XSdZ8gIg_1sCDyMd53J9WBcdtWsza0MkTseDI/s800/bushwacked815.jpg", "comment_count": 0 }, { "title": "the archie bunker", "url": "https://cocktailvirgin.blogspot.com/2012/11/the-archie-bunker.html", "published": "2012-11-15T11:51:00.000-05:00", "updated": "2017-08-02T17:40:08.150-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Patrick", "source": "The Pisco Book", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "lemon juice", "lime juice", "pisco", "simple syrup" ], "ingredients": [ "2 oz Pisco", "1/2 oz Angostura Bitters", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake the egg white, pisco, and juices. Add simple syrup and ice, and shake again. Strain into a cocktail glass and garnish with a mint sprig.", "body_text": "2 oz Pisco\n1/2 oz Angostura Bitters\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1 oz Simple Syrup\n1 Egg White\nShake the egg white, pisco, and juices. Add simple syrup and ice, and shake again. Strain into a cocktail glass and garnish with a mint sprig.\nOn\nThe Pisco Book\nwebsite, there are additional recipes not included in the book. One that caught my eye was an intense Pisco Sour variation called the Archie Bunker. The recipe was attributed to a Patrick from San Francisco without much other information provided. Once mixed, the mint garnish coupled with the cherrywood and clove spices in the Angostura Bitters on the nose. Next, the creamy cherry and citrus sip was followed by pisco as well as allspice and other Angostura notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPKx3YCM6UEBV0BXyimNUMzvcBCoIK1oahH76s4dEELwkdJI7OuiuRIlcoyr10EtxDOgsOa9lC3LVmkp_WPOkjxzxTyTnJ_dHl33HH362UJGv74Kd-LxLokS5e2jdaUBfdvmjtr5H8SA/s320/archiebunker816.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPKx3YCM6UEBV0BXyimNUMzvcBCoIK1oahH76s4dEELwkdJI7OuiuRIlcoyr10EtxDOgsOa9lC3LVmkp_WPOkjxzxTyTnJ_dHl33HH362UJGv74Kd-LxLokS5e2jdaUBfdvmjtr5H8SA/s800/archiebunker816.jpg", "comment_count": 0 }, { "title": "twelve rounds", "url": "https://cocktailvirgin.blogspot.com/2012/11/twelve-rounds.html", "published": "2012-11-15T12:32:00.000-05:00", "updated": "2017-08-02T17:39:15.960-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dustin Knox", "source": "Central", "year": null }, "categories": [ "absinthe", "cointreau", "galliano", "lemon juice", "scotch" ], "ingredients": [ "3/4 oz Ardbeg 10 Year Scotch (Caol Ila 12 Year)", "3/4 oz Galliano Liqueur", "3/4 oz Combier Orange Liqueur (Cointreau)", "3/4 oz Lemon Juice", "1 barspoon Absinthe (Obsello)" ], "instructions": "Shake with ice and strain into a coupe glass. I added a lemon twist garnish to the recipe.", "body_text": "3/4 oz Ardbeg 10 Year Scotch (Caol Ila 12 Year)\n3/4 oz Galliano Liqueur\n3/4 oz Combier Orange Liqueur (Cointreau)\n3/4 oz Lemon Juice\n1 barspoon Absinthe (Obsello)\nShake with ice and strain into a coupe glass. I added a lemon twist garnish to the recipe.\nWhen we went to Central in Portland during their cocktail week, we discovered that there was a Campari and Del Maguey-sponsored event going on that night with drinks made by a pair of New York City bartenders. While I enjoyed the\nDeck Hand\nand\nFirst Rodeo\n, it did not give me a sense of what Central's bar program was about save for their beautiful vintage glassware. Therefore, I asked Central's Dustin Knox for a few recipes that appear on the current menu so that we could experience his bar's recipe craftsmanship at home.\nOne of these drinks, the Twelve Rounds, appeared like a Scotch-based Corpse Reviver No. 2 variation. The drink's nose was a smoke, lemon, and vanilla aroma. Lemon and orange flavors on the sip were chased by smokey Scotch and Galliano's star anise on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKuUn9UAiLscEX5fr_rPCRjpjgtIgasLHUd4lGAvgU2u3nvGdXQSt9t7ME03xqhiHB8G4ZIysk_8e-jA18UdH3zFCjqIQDmePHSYEBhuzvnVT-GRN8WDcMSKUZKZ8_TALLRvu3uh2oAI/s320/twelverounds817.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKuUn9UAiLscEX5fr_rPCRjpjgtIgasLHUd4lGAvgU2u3nvGdXQSt9t7ME03xqhiHB8G4ZIysk_8e-jA18UdH3zFCjqIQDmePHSYEBhuzvnVT-GRN8WDcMSKUZKZ8_TALLRvu3uh2oAI/s800/twelverounds817.jpg", "comment_count": 0 }, { "title": "best in show", "url": "https://cocktailvirgin.blogspot.com/2012/11/best-in-show.html", "published": "2012-11-16T12:19:00.002-05:00", "updated": "2022-11-30T21:32:18.915-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty", "source": "Kindred Cocktails", "year": null }, "categories": [ "#brickandmortar", "gin", "pamplemousse", "suze" ], "ingredients": [ "1 1/2 oz Ransom Old Tom Gin", "1 oz Combier Pamplemousse Grapefruit Liqueur", "1/4 (1/2?) oz Aveze Gentian Liqueur (*)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Ransom Old Tom Gin\n1 oz Combier Pamplemousse Grapefruit Liqueur\n1/4 (1/2?) oz Aveze Gentian Liqueur (*)\nStir with ice and strain into a rocks glass.\n(*) I recorded this as 1/4 oz from Misty's dictation, but Misty put it up on\nKindred Cocktails\nas 1/2 oz.\nTwo Sundays ago was my friend's surprise birthday held at Brick & Mortar. For a first drink, I asked bartender Cory Buono for the Best in Show. I had tried a predecessor of this when I asked Misty if she could come up with a Fix other than the\nTemporary Fix\n; to the combination of Old Tom gin, grapefruit liqueur, and gentian liqueur, Misty added in some lemon juice as well as crushed ice.\nThe Best in Show offered up a grapefruit aroma tempered by herbal notes from either the Aveze or the gin. The sip presented a grapefruit flavor that was less bright than juice but less rich than peel, and the grapefruit continued on into the swallow as a soft peel note. Finally, the swallow ended with the gin and gentian elements. Overall, the Best in Show came across like a grapefruit-instead-of-orange, caramel-free Amer Picon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJMTDljcESFbjNvMhGBQUMuyo2jP1hbCUdZE8ymv55Jhjy7Vbxn4v2YvcFXpwCa0-Cvfs-T8Md7n08y5DrXVGJJivX7QmfiSeNXy5G_8cCzGHMADkeTs2XaMTVbTrFY3wrglXFb0axts/s320/bestinshow818.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJMTDljcESFbjNvMhGBQUMuyo2jP1hbCUdZE8ymv55Jhjy7Vbxn4v2YvcFXpwCa0-Cvfs-T8Md7n08y5DrXVGJJivX7QmfiSeNXy5G_8cCzGHMADkeTs2XaMTVbTrFY3wrglXFb0axts/s800/bestinshow818.jpg", "comment_count": 0 }, { "title": "saucy sue", "url": "https://cocktailvirgin.blogspot.com/2012/11/saucy-sue.html", "published": "2012-11-16T13:20:00.000-05:00", "updated": "2017-08-02T17:34:37.491-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "#brickandmortar", "absinthe", "applejack", "apricot liqueur", "cognac" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "1 1/2 oz Laird's Applejack", "1 barspoon Absinthe", "1 barspoon Rothman & Winter Apricot Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n1 1/2 oz Laird's Applejack\n1 barspoon Absinthe\n1 barspoon Rothman & Winter Apricot Liqueur\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nFor a second drink at Brick & Mortar, I asked bartender Kenny Bolanger if there were any drinks from recent Spin the Bottle events. The one he selected for me was the Saucy Sue from the night that Emily Isenberg DJed. The Saucy Sue recipe appears in the 1930\nSavoy Cocktail Book\nwith Calvados instead of the less intensely flavored applejack that was served here; regardless, both drinks are major slugs of booze only diluted by ice melt during stirring. Given the era and location, Saucy Sue was not a lover of stiff drinks, but a top-rated British racehorse during the 20s and 30s. This would put the drink in the fine class of horse racing drinks including the\nSuburban\n,\nAqueduct\n, and\nBrown Jack\n. In addition, I was surprised that I could not find a LUPEC broad named Saucy Sue; the drink does appear in LUPEC Boston's\nLittle Black Book of Cocktails\non founding member\nMiMi\n's page though.\nThe orange twist contributed to the apple and apricot aroma. A dry apple sip led into a fruity and alcohol heat-laden swallow from the apple, grape, and apricot brandies. Finally, the barspoon of absinthe reared its head on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGE8ccLBBcZyejh4mvZ6ifKhHPhSE7fSV9M0dXes7VxuL0PIBiE64tFJ6IHuQ7cJkMc5vD9DTMuClBOAdapDgwV7rALxXlaXJPHWZY6BTjp_VYif3O9w6ZiGN2BdpERBXPftJhyK0fcRs/s320/saucysue819.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGE8ccLBBcZyejh4mvZ6ifKhHPhSE7fSV9M0dXes7VxuL0PIBiE64tFJ6IHuQ7cJkMc5vD9DTMuClBOAdapDgwV7rALxXlaXJPHWZY6BTjp_VYif3O9w6ZiGN2BdpERBXPftJhyK0fcRs/s800/saucysue819.jpg", "comment_count": 0 }, { "title": "the vellocet", "url": "https://cocktailvirgin.blogspot.com/2012/11/the-vellocet.html", "published": "2012-11-17T13:42:00.000-05:00", "updated": "2017-08-02T17:32:38.298-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (Angostura)", "bitters (Peychaud's)", "chartreuse (green)", "falernum", "lime juice", "pineapple juice" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Garnish Grandiloquence\" (MxMo LXVII), was picked by Joseph Tkach of the\nMeasure and Stir\nblog. Joseph's challenge was \"I'm always shocked by the way that an orange peel or a lemon peel can transform the experience of drinking a mixed drink from something mundane to something magical. In a similar vein, eating the olive in a martini will totally transform the imbiber's perception of the drink. So this Mixology Monday, let's really make a study of art of the garnish, by mixing up drinks where the garnish plays a central role in the experience of the drink... This type of garnish is traditionally in the realm of tiki, but you could mix anything, so long as the garnish is the star of the show.\"\nIn thinking of what garnishes have been the star of the show, one of the things that I latched on to was fire. Drinks like the\nRubicon\n,\nCradle of Life\n, and\nKrakatoa\nhave been quite memorable due to the flames involved in the process or in the garnish itself. I soon realized that there was a drink I had not yet made that fit the bill in\nBeta Cocktails\n.  The Vellocet, created by the Cure's Kirk Estopinal, is probably\nA Clockwork Orange\nreference for an amphetamine:\nThere was me, that is Alex, and my three droogs, that is Pete, Georgie, and Dim, and we sat in the Korova Milkbar trying to make up our rassoodocks what to do with the evening. The Korova milkbar sold milk-plus, milk plus vellocet or synthemesc or drencrom, which is what we were drinking. This would sharpen you up and make you ready for a bit of the old ultra-violence.\nI hoped that this drink would not set me in the mood for some of the old ultra-violence, but with a little over 2 ounces of 110 proof Green Chartreuse, it was almost as likely as me getting sleepy as revved up. Instead of being solely for show like in the Cradle of Life, the fire in the Vellocet transformed a garnish as it did the Rubicon. In place of the Rubicon's rosemary, the fire affected sprigs of mint. The recipe is as follows:\nThe Vellocet\n• 2 oz Green Chartreuse\n• 1 1/4 oz Pineapple Juice\n• 3/4 oz Lime Juice\n• 1/2 oz Falernum (Velvet)\n• 2 dash Angostura Bitters\n• 2 dash Peychaud's Bitters\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig, and pour 1/4 oz of flaming Green Chartreuse over the mint Blue Blazer-style so as to burn the mint.\nUnlike the other drinks I mentioned, the flames in the Vellocet were very short lived. Spectacular with the lights out, but once the flaming liquid hit the top of the crushed ice, it did not last too much longer and there was no need to blow out the flames.  I believe the strong glow in the upper right of the photo is the metal jigger doing the fire pouring.\nThe burning Chartreuse charred the garnish's leaves such that a burnt herbal note reminiscent of college joined the mint aroma. The sip was full of lime and flowed into a pineapple and Green Chartreuse swallow. Next, the Vellocet finished with clove from the falernum as well as other spice elements from the bitters. Aside from the flamed mint, the drink was not all too different from the\nChartreuse Swizzle\n.\nCheers to Joseph from Measure and Stir for giving me an excuse to light things on fire and for hosting this month's Mixology Monday!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMy4afWfSMUHDA77B_rSgJBoh4krpXPr51S3TCSymFk_TXj3G_CuZJJfbgqWDGx_O4dKPaspttqwbMbyB6JMtmwgrw9t0ly2SqICS10dsPX57WWPtNRLAGIF_w4cCg-4-BbiFWXM5Yq4/s320/vellocet_a878.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglV491lSKqpMHMPbFN6XjOy54NTT-7uoHHG-H0ZQGkyD3wU_dzb-mOsePOO0algYTYEfjx1lUvSdc6vQFOsvR295uCB56ah1b1G39ukudIBY8QxYkRzISDhonA_6xrpDNohtST1lL8WcI/s320/vellocet_b880.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "fratelli sling", "url": "https://cocktailvirgin.blogspot.com/2012/11/fratelli-sling.html", "published": "2012-11-19T12:08:00.000-05:00", "updated": "2017-08-02T17:30:53.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Adam Hockman", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "fernet-branca", "honey", "lemon juice", "soda", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "3/4 oz Fernet Branca", "1/2 oz Honey Syrup (1:1)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice cubes and 1 1/2 oz soda water. Float a 1/4 oz of Fernet Branca, garnish with an orange twist, and add a straw.", "body_text": "2 oz Rittenhouse 100 Rye\n3/4 oz Fernet Branca\n1/2 oz Honey Syrup (1:1)\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass filled with ice cubes and 1 1/2 oz soda water. Float a 1/4 oz of Fernet Branca, garnish with an orange twist, and add a straw.\nTwo Sundays ago, Andrea and I ventured over to Russell House Tavern. For a first drink, I asked bar manager Sam Gabrielli for the Fratelli Sling. Sam mentioned that this was bartender Adam Hockman's creation; its name puts it in the same league as the\nFratelli Fizz\nand\nFratelli Flip\n(although the Flip is an Averna drink). The Sling began with an orange oil and Fernet Branca aroma. A carbonated lemon, honey, and malt sip led into a rye and Fernet swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpRjW9hrd6xnfF6NkAn1Ti6bHsc-1kgUSeuUoQ2IEpc66FSqarD2G87DbDZYa04UajT1WSC3pfTV3VpXQNG5wNExH0quLWkFzgNbsMnTw3fG-X1-YHzdpixVGkPNhvAg2SM4wiT-_0N4/s320/nanasrocker821.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpRjW9hrd6xnfF6NkAn1Ti6bHsc-1kgUSeuUoQ2IEpc66FSqarD2G87DbDZYa04UajT1WSC3pfTV3VpXQNG5wNExH0quLWkFzgNbsMnTw3fG-X1-YHzdpixVGkPNhvAg2SM4wiT-_0N4/s800/nanasrocker821.jpg", "comment_count": 1 }, { "title": "nana's rocker", "url": "https://cocktailvirgin.blogspot.com/2012/11/nanas-rocker.html", "published": "2012-11-19T13:18:00.000-05:00", "updated": "2017-08-02T17:28:42.181-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "John McElroy", "source": null, "year": null }, "categories": [ "#russell house tavern", "amaro", "applejack", "bitters (Peychaud's)", "lime juice", "sherry" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy", "3/4 oz Pedro Ximenez Sherry", "1/2 oz Amaro Montenegro", "1/2 oz Lime Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a rocks glass with ice. Add straws.", "body_text": "2 oz Laird's Bonded Apple Brandy\n3/4 oz Pedro Ximenez Sherry\n1/2 oz Amaro Montenegro\n1/2 oz Lime Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a rocks glass with ice. Add straws.\nFor my second drink, I asked bar manager Sam Gabrielli for the Nana's Rocker; Sam mentioned that the recipe was created by bartender John McElroy. Nana's Rocker offered up an apple and grape aroma. Lime and grape flavors filled the sip, and the swallow began with tart apple notes and ended with Amaro Montenegro's herbal and bitter elements. With the apple and spice, the Nana's Rocker was perfect for the autumnal season.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPs6S3oggVrcXXWJ7ookVZyyoXTONGeovl7AZr4KDb_Bj75FJqu2ceQ3XCmjQq3ScHZ8iIgs5SVJeY5MnIS1pbq6VcJuSKSw9jiuhCwSZ512SeOlDymduDRjVSznG4KtyJo2DzsWUhNQ/s320/fratellisling820.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPs6S3oggVrcXXWJ7ookVZyyoXTONGeovl7AZr4KDb_Bj75FJqu2ceQ3XCmjQq3ScHZ8iIgs5SVJeY5MnIS1pbq6VcJuSKSw9jiuhCwSZ512SeOlDymduDRjVSznG4KtyJo2DzsWUhNQ/s800/fratellisling820.jpg", "comment_count": 0 }, { "title": "a bolsy move", "url": "https://cocktailvirgin.blogspot.com/2012/11/a-bolsy-move.html", "published": "2012-11-20T12:21:00.000-05:00", "updated": "2017-08-02T17:27:40.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "jmcurleys" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tracy Latimer", "source": "J.M. Curley", "year": null }, "categories": [ "#jmcurleys", "bitters (Angostura)", "chartreuse (yellow)", "cherry brandy", "genever", "lemon juice" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Yellow Chartreuse", "1/2 oz Cherry Heering", "3/4 oz Lemon Juice", "1 dash Bitters (*)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Yellow Chartreuse\n1/2 oz Cherry Heering\n3/4 oz Lemon Juice\n1 dash Bitters (*)\nShake with ice and strain into a coupe glass.\n(*) Originally, the recipe was crafted with wormwood bitters. To make it more accessible, the recipe was changed to a dash each Angostura and peach.\nAfter the Fernet Branca Barback Games at the Royale, I returned to the Downtown Crossing area and stopped into J.M. Curley. Obviously it was a popular post-games destination since I recognized a handful of people from the event were there catching a nightcap. And there were a few others I did not recognize but knew from where they got their fresh new Fernet hats or shirts. For a drink, I asked bartender Tracy Latimer for A Bolsy Move.\nThe cocktail offered up a malty aroma with a hint of fruit. The lemon joined the richness of the cherry brandy on the sip, and the swallow showcased the rest of the Cherry Heering flavor along with botanical notes from the Bols Genever and Yellow Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyrRNfi8cFHKxYePNMRlqO76EDC42MKNyCLQh2AslQBGK5WTMf2gF-cap-2jqB9zDfYQssmcqZ6V30yxbm8AHAXnzgoR92Eep-Xg5q5TDQgBGf7-xn8wYUWvlb9F6BDDIzZWqHiza-Vs/s320/bolsymove865.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyrRNfi8cFHKxYePNMRlqO76EDC42MKNyCLQh2AslQBGK5WTMf2gF-cap-2jqB9zDfYQssmcqZ6V30yxbm8AHAXnzgoR92Eep-Xg5q5TDQgBGf7-xn8wYUWvlb9F6BDDIzZWqHiza-Vs/s800/bolsymove865.jpg", "comment_count": 2 }, { "title": "tailor of panama", "url": "https://cocktailvirgin.blogspot.com/2012/11/tailor-of-panama.html", "published": "2012-11-20T14:51:00.000-05:00", "updated": "2017-08-02T17:26:57.803-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jenn Agg", "source": "Black Hoof", "year": null }, "categories": [ "cynar", "lillet", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Aged Rum (Ryan & Woods Folly Cove)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with oloroso sherry (1/4 oz Lustau) and containing a large ice cube. Garnish with a lemon twist.", "body_text": "1 1/2 oz Aged Rum (Ryan & Woods Folly Cove)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Cynar\nStir with ice and strain into a rocks glass rinsed with oloroso sherry (1/4 oz Lustau) and containing a large ice cube. Garnish with a lemon twist.\nTwo Wedensdays ago, I searched through the additional recipes for the November/December\nImbibe Magazine\nissue on their\nwebsite\n. The drink that called out to us was the Tailor of Panama from Jenn Agg at Toronto's Black Hoof. I have to assume that the aged rum Jenn uses is Panamanian, but the only rum we have owned from Panama,\nRon de Jeremy\n, was only a small sample and now is gone. In its place, I reached for Ryan & Wood's Folly Cove Rum that they make up in Gloucester, MA.\nThe lemon twist added to the sherry's grape and nutty aroma. The rum and Cynar's caramel richness worked well with Cocchi Americano's wine and hint of citrus on the sip. Finally, the rum, sherry, and Cynar's bitter notes filled the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0ceOojARrc_lgJARGNoFZYCUhGnUy-qAXOatH6S5ZiJeSRBlYlapTKzLXC1TvAwbxwLPlcoCGXDhzxBxGSGj8NMknEKWE17qgWRtWrV0FHfcI2Vs-QCLGWj28QYLgGvg4XWfjzpdWzk/s320/tailorpanama866.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0ceOojARrc_lgJARGNoFZYCUhGnUy-qAXOatH6S5ZiJeSRBlYlapTKzLXC1TvAwbxwLPlcoCGXDhzxBxGSGj8NMknEKWE17qgWRtWrV0FHfcI2Vs-QCLGWj28QYLgGvg4XWfjzpdWzk/s800/tailorpanama866.jpg", "comment_count": 0 }, { "title": "hair of the lion", "url": "https://cocktailvirgin.blogspot.com/2012/11/hair-of-lion.html", "published": "2012-11-21T12:12:00.001-05:00", "updated": "2025-03-15T12:06:05.818-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Adam Harness", "source": "North Star Cocktails", "year": null }, "categories": [ "egg white", "lime juice", "pimento dram", "rum", "simple syrup" ], "ingredients": [ "2 oz Appleton Estate Reserve Rum", "1/2 oz St. Elizabeth Allspice Dram", "1/2 oz Simple Syrup", "1/2 oz Lime Juice", "1/2 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass and garnish with freshly grated nutmeg.", "body_text": "2 oz Appleton Estate Reserve Rum\n1/2 oz St. Elizabeth Allspice Dram\n1/2 oz Simple Syrup\n1/2 oz Lime Juice\n1/2 Egg White\nShake once without ice and once with ice. Strain into a coupe glass and garnish with freshly grated nutmeg.\nAfter the Tailor of Panama, we were still in a rum mood, so I suggested the Hair of the Lion from the\nNorth Star Cocktails\nbook created by North Star Bartenders Guild's Adam Harness. The drink is a rum and egg white version of the classic Bourbon-based\nLion's Tail\n. I always found the original's call for Bourbon to be odd as the other ingredients suggest a rum-based Tiki number; in addition, Bourbon and lime never seem as natural of a pairing as rum and lime (or Bourbon and lemon) do.\nThe nutmeg garnish's spice complemented the aged rum notes on the nose. The creamy caramel and lime sip was followed by a rum swallow and an allspice finish. Indeed, the Hair of the Lion brings the Lion's Tail more in line with the rum drink I imagine that it should be. Finally, I am not sure if Adam is suggesting that this drink should be a breakfast hair of the dog-style libation, but I might be game to try it sometime like that.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSQQ24-14C_kTarmTVndsC_qHhA6j2i2sKm3qJwh_6ztqhc1xd_0dmk061ifG0YSTF8GTxaK5rxUj7MllLsXj_KCmDUCqmXvj34WBpcVJPt9UcvZST06lUzyRwBmIkBWnA6bS1AgQm_w/s320/hairlion867.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSQQ24-14C_kTarmTVndsC_qHhA6j2i2sKm3qJwh_6ztqhc1xd_0dmk061ifG0YSTF8GTxaK5rxUj7MllLsXj_KCmDUCqmXvj34WBpcVJPt9UcvZST06lUzyRwBmIkBWnA6bS1AgQm_w/s800/hairlion867.jpg", "comment_count": 1 }, { "title": "fo swizzle my nizzle", "url": "https://cocktailvirgin.blogspot.com/2012/11/fo-swizzle-my-nizzle.html", "published": "2012-11-21T13:29:00.000-05:00", "updated": "2017-08-02T17:25:27.665-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Nick van Tiel", "source": "World's Best Cocktails", "year": null }, "categories": [ "cynar", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 2/3 oz Gin (Grand Ten's Wireworks)", "2/3 oz Cynar", "2/3 oz Lemon Juice", "2/3 oz Simple Syrup", "1 pinch Celery Salt (1 pinch salt + 6 drop celery bitters)" ], "instructions": "Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Top off with more crushed ice, garnish with mint sprigs, and add a straw.", "body_text": "1 2/3 oz Gin (Grand Ten's Wireworks)\n2/3 oz Cynar\n2/3 oz Lemon Juice\n2/3 oz Simple Syrup\n1 pinch Celery Salt (1 pinch salt + 6 drop celery bitters)\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill. Top off with more crushed ice, garnish with mint sprigs, and add a straw.\nAs I was flipping through Tom Sandham's\nWorld's Best Cocktails\ntwo Fridays ago, I spotted a page with drink recipes created by Nick van Tiel. Nick was the DJ who ran the show in the downstairs of Locke Ober during\nThe Thing\nevent in October; he is also an ambassador for Pernod-Ricard's English Gins including Plymouth and Beefeater. Not surprisingly, his page was full of gin recipes and the one I picked also had a music-themed name à la Snoop Dog, Fo Swizzle My Nizzle.\nThe Swizzle's mint garnish offered an aroma that preceded the lemon and light caramel sip. The swallow then presented the gin and Cynar mellowed by the salt with perhaps hints of celery. Overall, it was a pleasing fruity, herbal, and slightly complex gin Swizzle.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yyl5Ph5xdGLCI9OsCa8Gs6YatyvDbO30d9KpeOXpe8fGUA1RidPoXGY6kRPkWWTRAlAEuRHx0Mg55Dj4ScGswJ4rxBFhxXRxSrNSPfsCB0C7e9Wr28xaWab3rgqST4WxEgquTtWxMWY/s320/forswizzle868.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yyl5Ph5xdGLCI9OsCa8Gs6YatyvDbO30d9KpeOXpe8fGUA1RidPoXGY6kRPkWWTRAlAEuRHx0Mg55Dj4ScGswJ4rxBFhxXRxSrNSPfsCB0C7e9Wr28xaWab3rgqST4WxEgquTtWxMWY/s800/forswizzle868.jpg", "comment_count": 0 }, { "title": "swiss guard", "url": "https://cocktailvirgin.blogspot.com/2012/11/swiss-guard.html", "published": "2012-11-22T12:17:00.000-05:00", "updated": "2017-08-02T17:24:29.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rob Jones", "source": "Meritage", "year": null }, "categories": [ "absinthe", "apricot liqueur", "gin", "lemon juice", "lillet" ], "ingredients": [ "1 1/2 oz Farmer's Gin", "1/2 oz Rothman & Winter Orchard Apricot", "1/2 oz Cocchi Americano", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass rinsed with Kübler Absinthe (1/8 oz).", "body_text": "1 1/2 oz Farmer's Gin\n1/2 oz Rothman & Winter Orchard Apricot\n1/2 oz Cocchi Americano\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass rinsed with Kübler Absinthe (1/8 oz).\nTwo Saturdays ago, I spotted the Swiss Guard in\nNorth Star Cocktails\nwhich seemed like a delightful apricot for orange Corpse Reviver #2 variation. The recipe was created by Rob Jones who tends bar at Meritage in St. Paul, Minnesota; Swiss guards are the colorful protectors of the Vatican, and the name may be a nod to the Swiss absinthe used in the drink. The Swiss Guard offered an absinthe and apricot aroma with hints of lemon. Next, the lemon and the Cocchi's wine filled the sip, and the swallow began with apricot and gin and finished with anise notes from the absinthe. As the drink warmed up, it became less apricot forward. Overall, the drink reminded me of a citrus version of a\nSelf Starter\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Bjt30FVucFzDVqmpAfjvJRio7zVHuu3Lw0B1_DJpZzim3r2_vI9iXhbd4FXEYtOob5fH8gvjYenbi0awM3wbN4pVs3GrGeNh5rcCaUZtlJyoHvTTDlAyolU6DbNpaNUXiiBDdX1KQts/s320/swissguard869.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Bjt30FVucFzDVqmpAfjvJRio7zVHuu3Lw0B1_DJpZzim3r2_vI9iXhbd4FXEYtOob5fH8gvjYenbi0awM3wbN4pVs3GrGeNh5rcCaUZtlJyoHvTTDlAyolU6DbNpaNUXiiBDdX1KQts/s800/swissguard869.jpg", "comment_count": 1 }, { "title": "white birch fizz", "url": "https://cocktailvirgin.blogspot.com/2012/11/white-birch-fizz.html", "published": "2012-11-22T13:19:00.000-05:00", "updated": "2017-08-02T17:23:46.375-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "John DeBary", "source": "P.D.T. Cocktail Book", "year": null }, "categories": [ "apricot liqueur", "egg white", "gin", "lemon juice", "soda", "strega", "suze" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Cold River)", "3/4 oz Lemon Juice", "1/2 oz Strega", "1/2 oz Rothman & Winter Orchard Apricot", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Highball glass containing 2 oz of soda water. Garnish with a spritz of Suze (10 drops Salers).", "body_text": "1 1/2 oz Plymouth Gin (Cold River)\n3/4 oz Lemon Juice\n1/2 oz Strega\n1/2 oz Rothman & Winter Orchard Apricot\n1 Egg White\nShake once without ice and once with ice. Strain into a Highball glass containing 2 oz of soda water. Garnish with a spritz of Suze (10 drops Salers).\nAfter the Swiss Guard, we were still in an apricot mood. So when I spotted the White Birch Fizz in the\nP.D.T. Cocktail Book\n, it was time for another drink. The recipe was created by John DeBary who named the Fizz after the street he grew up on, namely White Birch Lane in Cos Cob, CT.\nThe gentian liqueur garnish contributed to the White Birch Fizz's aroma, and later the drink's nose was a bit more apricot driven. The carbonated herbal lemon sip led into an apricot and gin swallow that possessed a bounty of savory Strega flavors. The egg white did function to sooth the apricot and Strega's intensity though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwDYrq9vhR79Wr1L9XrJXCvAGR8naYkgWDdB6qt4Htjxn4RrwDKMjM8hLvgY_1eEb20gfDMb3K7fY5I4RvXgdTlRzh8QCqiGzTI6kJ688VPO_FFoOtIYlvoEAZGuYpXZymWDcPXuLOqQ/s320/whitebirch870.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwDYrq9vhR79Wr1L9XrJXCvAGR8naYkgWDdB6qt4Htjxn4RrwDKMjM8hLvgY_1eEb20gfDMb3K7fY5I4RvXgdTlRzh8QCqiGzTI6kJ688VPO_FFoOtIYlvoEAZGuYpXZymWDcPXuLOqQ/s800/whitebirch870.jpg", "comment_count": 0 }, { "title": "new stone wall", "url": "https://cocktailvirgin.blogspot.com/2012/11/new-stone-wall.html", "published": "2012-11-23T12:20:00.000-05:00", "updated": "2017-08-02T17:22:05.701-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Frederick and Sabrina Kershaw", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "amaro", "applejack", "lime juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Banks 5 Island Rum", "1/2 oz Amaro Montenegro", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Banks 5 Island Rum\n1/2 oz Amaro Montenegro\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, Andrea and I ventured over to the Citizen Public House after getting Tasty Burger for dinner. There, bartenders Sean Frederick and Sabrina Kershaw were eager to show off the new menu items on their drink list. For a start, I asked Sean for the New Stone Wall which is their modern reinterpretation of the rum and hard cider\nStone Wall (or Fence)\n. Actually, the spirit in the Stone Wall can vary by locale and time period, and the one from Green Street in the link is made with Bourbon instead.\nTrue to the original, the New Stone Wall offered up an apple aroma. The apple joined the lime juice in the sip, and it continued on into the swallow where it communed with the Amaro Montenegro's herbal and cinnamon syrup's spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebQnMMD0JN5SrFT9zdaQX4ocYp_fezGyULmYqspHlcEumOXFYDBKCJO6QUH1a_bEu4wofNEF0xixUw452xK6EuB5_TeaiVQE-a21Say2F-7YvrcnU8iTSoD8byCgQ9hmygeuA5RNmCE0/s320/newstonewall872.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebQnMMD0JN5SrFT9zdaQX4ocYp_fezGyULmYqspHlcEumOXFYDBKCJO6QUH1a_bEu4wofNEF0xixUw452xK6EuB5_TeaiVQE-a21Say2F-7YvrcnU8iTSoD8byCgQ9hmygeuA5RNmCE0/s800/newstonewall872.jpg", "comment_count": 0 }, { "title": "act of union", "url": "https://cocktailvirgin.blogspot.com/2012/11/act-of-union.html", "published": "2012-11-23T13:33:00.000-05:00", "updated": "2017-08-02T17:21:28.580-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Frederick", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "aperol", "lemon juice", "orgeat", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Virginia Highland Malt Whisky", "1/2 oz Aperol", "1/2 oz Lemon", "1/4 oz Orgeat", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Virginia Highland Malt Whisky\n1/2 oz Aperol\n1/2 oz Lemon\n1/4 oz Orgeat\n1/2 oz Demerara Syrup\nShake with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nAt the Citizen Public House, Andrea started by asking for the Act of Union from bartender Sean Frederick. The drink features a whisky produced by the Virginia Distillery Company; the VDC purchased a Highland malt whisky from Scotland and finished it in port-style wine casks from a local Virginia winery. The cocktail is most likely named after the Act of Union of 1707 which joined England and Scotland into Great Britain.\nThe Act of Union's grapefruit twist provided much of the drink's initial aroma. A lemon and malt sip later gained Aperol flavors as the drink warmed up. Finally, the smoky almond swallow showcased how surprisingly well Scotch and orgeat pair together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCooyrooHoLZW7ck-9iuhe_Vb7JAiyUlRkXFfCObfNg2rmKTy_JrCcvMXk-19vdWJXlmjdCCKDxM0zWJUDQTQLeOZq6Mjctl_5xesA0zPuEXWdtV3XofKcgl5GIfEgGk6YvN1CK5kCLw/s320/actofunion873.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCooyrooHoLZW7ck-9iuhe_Vb7JAiyUlRkXFfCObfNg2rmKTy_JrCcvMXk-19vdWJXlmjdCCKDxM0zWJUDQTQLeOZq6Mjctl_5xesA0zPuEXWdtV3XofKcgl5GIfEgGk6YvN1CK5kCLw/s800/actofunion873.jpg", "comment_count": 1 }, { "title": "old york flip", "url": "https://cocktailvirgin.blogspot.com/2012/11/old-york-flip.html", "published": "2012-11-26T12:14:00.000-05:00", "updated": "2017-08-02T17:20:45.685-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Taylor Corrigan", "source": "Origin", "year": null }, "categories": [ "#citizen boston", "cream", "creme de cacao", "egg", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 oz Brown Crème de Cacao", "1/3 oz Fernet Branca", "1/4 oz Cream" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass and garnish with freshly grated nutmeg.", "body_text": "1 oz Rittenhouse 100 Rye\n1 oz Brown Crème de Cacao\n1/3 oz Fernet Branca\n1/4 oz Cream\nWhole Egg\nShake once without ice and once with ice. Strain into a coupe glass and garnish with freshly grated nutmeg.\nFor a final drink at the Citizen, bartender Sean Frederick recommended the Old York Flip. The drink was created by Taylor Corrigan of Origin in Toronto who was sitting a few seats down to our left that night; Sean had met Taylor when they were both cocktail apprentices at Tales of the Cocktail in 2011. Old York is a reference to the name of a city that later became incorporated into Toronto in the 19th century.\nThe Old York Flip greeted the senses with a chocolate and nutmeg aroma. A creamy, malty sip gave way to a chocolaty swallow with a light menthol finish. Indeed, the combination of cacao, cream, and Fernet worked well here as it did in the\nFernet Alexander\nI crafted during my tour of the Anvil's 100 Drink list.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQqh6vV487bqPmOjPM3Exj6Mgf_xuV5L4eYWElOLidOdizz915Xf49qhWuQwLgiC5furV4GBOMj1GQmquw7-MaP5Is_D5xQlaSOVhsmZ69-Ql0SIRaO8ryAw9Tu_dpHm8JKsS2g0DQAE/s320/oldyorkflip874.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQqh6vV487bqPmOjPM3Exj6Mgf_xuV5L4eYWElOLidOdizz915Xf49qhWuQwLgiC5furV4GBOMj1GQmquw7-MaP5Is_D5xQlaSOVhsmZ69-Ql0SIRaO8ryAw9Tu_dpHm8JKsS2g0DQAE/s800/oldyorkflip874.jpg", "comment_count": 0 }, { "title": "the colonial", "url": "https://cocktailvirgin.blogspot.com/2012/11/the-colonial.html", "published": "2012-11-26T13:29:00.000-05:00", "updated": "2017-08-02T17:20:08.447-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Micah Wilder", "source": "Black Jack", "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (yellow)", "lemon juice", "pineapple syrup", "pisco" ], "ingredients": [ "2 oz Pisco (1 1/2 oz Encanto)", "3/4 oz Yellow Chartreuse (1/2 oz)", "3/4 oz Lemon Juice (1/2 oz)", "3/4 oz Pineapple Syrup (1/2 oz) (*)", "4 dash Peychaud's Bitters (3 dash)" ], "instructions": "Shake with ice and strain into a coupe. Garnish with pineapple.", "body_text": "2 oz Pisco (1 1/2 oz Encanto)\n3/4 oz Yellow Chartreuse (1/2 oz)\n3/4 oz Lemon Juice (1/2 oz)\n3/4 oz Pineapple Syrup (1/2 oz) (*)\n4 dash Peychaud's Bitters (3 dash)\nShake with ice and strain into a coupe. Garnish with pineapple.\n(*) 2 parts pineapple juice to 1 part sugar. Mix until dissolved, and heat until reduced by a third.\nTwo Tuesdays ago, I picked an interesting Pisco Punch variation from a\nTasting Table\ncollection called the Colonial. The recipe was crafted by Micah Wilder of Black Jack in Washington, D.C., and it subs Yellow Chartreuse and Peychaud's Bitters for the classic's gomme syrup.\nThe Colonial offered up herbal aromas and anise from the Chartreuse and Peychaud's, respectively. The lemon and pineapple combined with perhaps the bitters to provide a cherry-like note on the sip, and the pisco, Yellow Chartreuse, and Peychaud's rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2otcYMtBTrwABZHifFNoaUnkErIVoOQ8HlD2qM7v-sfYVX0YX5FPokvV1XuI0viRSM46XkvIJP-PLP1d6pWFJuUSqniPBpNoAPUSFzz5U5DFczSXU4zJmlQ7zzL8jF8hKcKyRh9HXaGY/s320/colonial875.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2otcYMtBTrwABZHifFNoaUnkErIVoOQ8HlD2qM7v-sfYVX0YX5FPokvV1XuI0viRSM46XkvIJP-PLP1d6pWFJuUSqniPBpNoAPUSFzz5U5DFczSXU4zJmlQ7zzL8jF8hKcKyRh9HXaGY/s800/colonial875.jpg", "comment_count": 0 }, { "title": "noble", "url": "https://cocktailvirgin.blogspot.com/2012/11/noble.html", "published": "2012-11-27T12:23:00.000-05:00", "updated": "2017-08-02T17:18:34.383-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1933 }, "categories": [ "fernet-branca", "grenadine", "lime juice", "rum" ], "ingredients": [ "1/4 wine glass Bacardi (1 1/4 oz El Dorado 3 Year + 1/4 oz Seleta Aged Cachaça)", "2/3 jigger Lime Juice (3/4 oz)", "2 dash Grenadine (1/2 oz)", "2 dash Fernet Branca (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 wine glass Bacardi (1 1/4 oz El Dorado 3 Year + 1/4 oz Seleta Aged Cachaça)\n2/3 jigger Lime Juice (3/4 oz)\n2 dash Grenadine (1/2 oz)\n2 dash Fernet Branca (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I spotted the Nobel in the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook. Basically the Nobel was a Bacardi Cocktail with the added touch of Fernet Branca. To suit my tastes, I expanded the two dashes of grenadine and Fernet to be a half ounce each. Moreover, I took the book's editor's suggestion of using a grassier spirit to better replicate what Bacardi Rum used to be like during the 1903-1933 time period.\nThe grassiness of the rum-cachaça combination mixed well with the Fernet Branca's menthol and a fruitiness from the grenadine on the nose; later, the aroma gained coconut notes as well. The lime and pomegranate on the sip were chased by the rums and Fernet on the swallow with a cinnamon-like finish. Overall, I was impressed at how well the rums' grassiness and the Fernet Branca's methol herbal notes paired here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsbmIfbeQ6JSpDz637rJ4aId9XqoOhoGoIk4k3EOMvqLIQFq7mCBW0cq5T_4sQSFUqXbbrBKbBVtNX5cgNIm4LICuC_XRMHaCAWQsjrhyphenhyphenuisTD5SR7JZFSG_Sh6ZC6vx2Y7b0FqeLkgc/s320/noble881.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsbmIfbeQ6JSpDz637rJ4aId9XqoOhoGoIk4k3EOMvqLIQFq7mCBW0cq5T_4sQSFUqXbbrBKbBVtNX5cgNIm4LICuC_XRMHaCAWQsjrhyphenhyphenuisTD5SR7JZFSG_Sh6ZC6vx2Y7b0FqeLkgc/s800/noble881.jpg", "comment_count": 0 }, { "title": "the corsican", "url": "https://cocktailvirgin.blogspot.com/2012/11/the-corsican.html", "published": "2012-11-27T13:13:00.000-05:00", "updated": "2017-08-02T17:17:56.677-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alex Smith", "source": "TastingTable", "year": null }, "categories": [ "bitters (orange)", "falernum", "rum", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Buffalo Trace Bourbon (Four Roses)", "1 oz Cruzan Aged Rum (Ryan & Wood Folly Cove)", "1/2 oz Velvet Falernum", "1/2 oz Dolin Sweet Vermouth (Cocchi)", "3 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "1 oz Buffalo Trace Bourbon (Four Roses)\n1 oz Cruzan Aged Rum (Ryan & Wood Folly Cove)\n1/2 oz Velvet Falernum\n1/2 oz Dolin Sweet Vermouth (Cocchi)\n3 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail coupe. Garnish with an orange twist.\nTwo Fridays ago, we were in the mood for something dark and stirred, so I decided upon the Corsican that appeared in\nTastingTable\n. The recipe was crafted by Alex Smith of San Francisco's Honor Kitchen as a Manhattan Cocktail that takes a tour of the Caribbean. The Corsican offered an orange, caramel, and vanilla aroma. The grape, malt, and orange sip gave way to a Bourbon and aged rum swallow. Finally, after a few swallows, clove from the falernum began to build up on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFB413Krn1bLvs30CYIi9vkO5gJKaqb8W2VWgWnsbF5zs5vjr6PXFdiixgZrVa5tspNnthyphenhypheng_HsxjToyYIz_XAFIZZfg5_YFMncG3HHeEmA50TlP1t5bfUf_85n_EzXkc4n2CTWYds5g/s320/corsican882.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFB413Krn1bLvs30CYIi9vkO5gJKaqb8W2VWgWnsbF5zs5vjr6PXFdiixgZrVa5tspNnthyphenhypheng_HsxjToyYIz_XAFIZZfg5_YFMncG3HHeEmA50TlP1t5bfUf_85n_EzXkc4n2CTWYds5g/s800/corsican882.jpg", "comment_count": 0 }, { "title": "the cross & the switchblade", "url": "https://cocktailvirgin.blogspot.com/2012/11/the-cross-switchblade.html", "published": "2012-11-28T12:23:00.000-05:00", "updated": "2017-08-02T17:17:19.457-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "*spiritsreview", "bitters (other)", "creme de cacao", "lime juice", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1 oz Puerto Rican White Rum (Caliche)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Lime Juice", "1/2 oz Crème de Cacao (Marie Brizard)", "2 dash Bittermens Burlesque Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Puerto Rican White Rum (Caliche)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Lime Juice\n1/2 oz Crème de Cacao (Marie Brizard)\n2 dash Bittermens Burlesque Bitters\nShake with ice and strain into a coupe glass.\nTwo weeks ago, the Liquor Fairy gifted me a bottle of Caliche Rum, an aged white rum from Puerto Rico. The rum is made by the Serrallés Distillery that also makes Don Q and Blackbeard Spiced Rums; it was created in a partnership between nightlife entrepreneur Rande Gerber and Roberto Serralles, a sixth generation rum producer from Destilería Serrallés. For the aging, they use a solera system with the oldest rum in the mix being about 5 years old, and the color is then stripped away via charcoal filtration. For a price point, the rum seems to be selling for around $20.\nCaliche Rum\n• Nose: Vanilla, coconut.\n• Taste: Coconut, lime, woodiness.\nOverall, the rum had a lot more flavor than I first imagined since the PR materials stressed that it was a superpremium spirit (which often means distilled to a higher proof to rid the liquor of its natural flavor); perhaps a little less complex than some of the white rums in my collection but still more flavorful than the Don Q White Rum they also produce.\nIn searching for a recipe that calls for white rum without drowning out the rum with a dozen ingredients Tiki-style, I got a little frustrated. Therefore, I decided to craft a drink that works well with the rum's flavor profile. My idea was to cross a\nScofflaw\nwith a\nWhite Witch\n. Instead of the orange bitters in the Scofflaw, I opted for the spicier and floral ones in the Bittermens Burlesque Bitters. Keeping true to the Scofflaw theme, I thought about Puerto Rican street gangs such as the Mau Maus from New York during the 1950s; moreover, the film about them,\nThe Cross and the Switchblade\n, seemed like a great name for this cocktail.\nThe Cross and the Switchblade offered a lime, cacao, floral, and grassy aroma. The lime and coconut-tinged sip led into a chocolate and rum swallow. Finally, the bitters' spice and heat on the finish rounded out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlemmlyPfXcURCJc0wxq8byHpnX9DQLo0JL_29aVztSaGKM9Zw-ajmBcAiRS0-e4Iyp0-zRcYapOoR8ilH0hBPQ3cI0-hakR-88Z7eMT2RCA7_s-wZ78xx87Pgo4P3MnfCYbSnZp5PREM/s320/crossswitchblade883.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlemmlyPfXcURCJc0wxq8byHpnX9DQLo0JL_29aVztSaGKM9Zw-ajmBcAiRS0-e4Iyp0-zRcYapOoR8ilH0hBPQ3cI0-hakR-88Z7eMT2RCA7_s-wZ78xx87Pgo4P3MnfCYbSnZp5PREM/s800/crossswitchblade883.jpg", "comment_count": 0 }, { "title": "bicycle thief", "url": "https://cocktailvirgin.blogspot.com/2012/11/bicycle-thief.html", "published": "2012-11-28T13:29:00.000-05:00", "updated": "2017-08-02T17:17:13.068-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "California Gold", "source": "Drink", "year": null }, "categories": [ "#blueroom", "cynar", "quinquina", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1/2 oz Bonal Gentiane-Quinquina", "1/2 oz Cynar", "1/2 oz Cocchi Sweet Vermouth" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1/2 oz Bonal Gentiane-Quinquina\n1/2 oz Cynar\n1/2 oz Cocchi Sweet Vermouth\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nTwo Sundays ago, we decided to travel down to Kendall Square for dinner at the Friendly Toast. Afterwards, we visited the bar at the Blue Room where Matthew Schrage was busy revamping the cocktail program. For a first drink, I asked for the Bicycle Thief. The recipe was created by ex-Drink's California Gold who began the bar program effort before Schrage took over. Actually, I inquired if she had created this one for the format reminded me of her\nForty Virtues\nrecipe.\nThe Bicycle Thief presented an orange oil and dark grape aroma. A grape and caramel sip led into rye swallow along with  bitter herbal notes from the Cynar and Bonal. Finally, the grape from the Bonal and sweet vermouth lingered on the finish.  Overall, the Bicycle Thief was a more complex\nLittle Italy\nfrom the addition of the quinquina.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlmBDw4YwpCxOQUxORsx-2q2xf69iRoUfvkHAnkIoxKjS6CR7ymj36B8lVyWzga07hkRC4X-q6M5cUo_mX25OTsi85UEDKrkM97O8yLrRupjHkklGQ3W24V8_I9HGS2Zc4AD3PQW06ms/s320/bicyclethief886.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlmBDw4YwpCxOQUxORsx-2q2xf69iRoUfvkHAnkIoxKjS6CR7ymj36B8lVyWzga07hkRC4X-q6M5cUo_mX25OTsi85UEDKrkM97O8yLrRupjHkklGQ3W24V8_I9HGS2Zc4AD3PQW06ms/s800/bicyclethief886.jpg", "comment_count": 3 }, { "title": "mercado", "url": "https://cocktailvirgin.blogspot.com/2012/11/mercado.html", "published": "2012-11-29T11:45:00.001-05:00", "updated": "2026-03-11T13:02:58.302-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "California Gold", "year": null }, "categories": [ "#blueroom", "amaro", "bitters (mole)", "mezcal", "sherry" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1/2 oz Lustau Pedro Ximenez Sherry", "1/2 oz Amaro Montenegro", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.", "body_text": "2 oz Del Maguey Mezcal Vida\n1/2 oz Lustau Pedro Ximenez Sherry\n1/2 oz Amaro Montenegro\n1 dash Mole Bitters\nStir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.\nThe drink that Andrea asked bartender Matthew Schrage to make at the Blue Room was the Mercado. The Mercado was crafted by California Gold, and I never got a chance to inquire about how the recipe got named for the Spanish word for \"market.\" The Mercado presented a smoke and grapefruit oil nose that covered a caramel and grape sip. The smoke and agave of the mezcal and the richness of the sherry began the swallow which ended with the amaro's herbal elements and the bitters' chocolate ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr-aLCmqFNQmqpFQDf109oceFKTPJjJa7c7lhlZJ3AFVCw8gOnN9v8vIQ0_flmspJjgeFm3-4cNGcWT_BZu9koErdiLoMTxKtrpCyvLjh3dF8LFS88oJIKprRJAODh-QPi5otd-wNHB0/s320/mercado885.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr-aLCmqFNQmqpFQDf109oceFKTPJjJa7c7lhlZJ3AFVCw8gOnN9v8vIQ0_flmspJjgeFm3-4cNGcWT_BZu9koErdiLoMTxKtrpCyvLjh3dF8LFS88oJIKprRJAODh-QPi5otd-wNHB0/s800/mercado885.jpg", "comment_count": 0 }, { "title": "smokin' fanny", "url": "https://cocktailvirgin.blogspot.com/2012/11/smokin-fanny.html", "published": "2012-11-29T14:13:00.000-05:00", "updated": "2017-08-02T17:15:10.161-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Matthew Schrage", "source": "Saloon", "year": null }, "categories": [ "#blueroom", "amaro", "bitters (Angostura)", "egg white", "honey", "lemon juice", "scotch" ], "ingredients": [ "1 1/2 oz Laphroaig 10 Year Scotch", "1/2 oz Amaro Montenegro", "1/2 oz Honey Syrup (1:1)", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a wine glass. Garnish with a few drops of Angostura Bitters.", "body_text": "1 1/2 oz Laphroaig 10 Year Scotch\n1/2 oz Amaro Montenegro\n1/2 oz Honey Syrup (1:1)\n3/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice. Strain into a wine glass. Garnish with a few drops of Angostura Bitters.\nFor a final drink at the Blue Room, bartender Matthew Schrage offered us one of his creations, a Scotch egg white drink. He had originally created the recipe with Caol Ila Scotch while at Saloon in Davis Square; however, when he switched the whisky to Laphroaig at the Blue Room, the proportions of the other ingredients needed a little adjustment. For a name, he dubbed it the Smokin' Fanny after the smoky Scotch as well as Franny Katz, the bar manager of Belly Wine Bar adjacent to the Blue Room. Technically, Belly and the Blue Room have separate entrances but share the same liquor license thanks to a sliding door adjoining the two spaces (and probably sharing a kitchen).\nThe Smokin' Fanny's aroma offered smoke, Angostura spice, and honey; Andrea also acquired a candied orange note perhaps from the Amaro Montenegro. Indeed, I was surprised at how well Laphroaig's peat and Angostura Bitters complemented each other on the nose. Next, lemon, orange, and honey filled the sip; the swallow started with the smoky Scotch and ended with herbal notes colored by lemon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2n1uCO2dCqy1__BNqaLpPC3Beg36SxATfQQ-iJCf1CcIG2qQOpktp8Pu0o_h4HQ-nycF4f3QYz0XbZ6oNUhA3hAWThbYvz1hYpGmSJsUkSVC0ZYYcx3IbFVfW5MdpRAPoTqq9nMhmDMc/s320/smokingfanny887.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2n1uCO2dCqy1__BNqaLpPC3Beg36SxATfQQ-iJCf1CcIG2qQOpktp8Pu0o_h4HQ-nycF4f3QYz0XbZ6oNUhA3hAWThbYvz1hYpGmSJsUkSVC0ZYYcx3IbFVfW5MdpRAPoTqq9nMhmDMc/s800/smokingfanny887.jpg", "comment_count": 1 }, { "title": "love & fear", "url": "https://cocktailvirgin.blogspot.com/2012/11/love-fear.html", "published": "2012-11-30T12:02:00.000-05:00", "updated": "2017-08-02T17:14:26.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Josh Taylor", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "aperol", "fernet-branca", "gin", "lemon juice", "pineapple syrup" ], "ingredients": [ "1 1/2 oz Plymouth Gin", "1/2 oz Aperol", "1/2 oz Lemon Juice", "3/4 oz Pineapple Syrup (*)", "1 barspoon Fernet Branca" ], "instructions": "Shake with ice and strain into a cocktail glass. Twist a lemon peel over the top.", "body_text": "1 1/2 oz Plymouth Gin\n1/2 oz Aperol\n1/2 oz Lemon Juice\n3/4 oz Pineapple Syrup (*)\n1 barspoon Fernet Branca\nShake with ice and strain into a cocktail glass. Twist a lemon peel over the top.\n(*) West Bridge's pineapple syrup contains orange zest and clove besides the pineapple and sugar.\nAfter our trip to the Blue Room, we crossed the courtyard and paid bar manager Josh Taylor a visit at West Bridge. While looking over the menu, I was able to narrow down my pick to three choices, and Josh recommended that I try the Love & Fear from that short list. I was definitely curious to see if the pineapple-Fernet pairing worked here as well as it had in the\nVelvet Goldmine\n,\nAgave Maria\n,\nFernet Fix\n, and other drinks.\nThe Love & Fear proffered a lemon oil and fruity aroma from the pineapple syrup and Aperol. The lemon and Aperol flavors filled the sip, and the pineapple swallow ended with herbal and spice elements from the gin botanicals, Fernet Branca, and clove. Just as Josh had suggested, the barspoon of Fernet worked rather well to dry out the drink on the finish. Moreover, as the drink warmed up, it acquired more pineapple notes on the nose and a touch more gin on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLvNuZr47SuVs6Ym19Ri-zD_LehO7VY04YZxliiLe7TlrIriS98d8_a0y5Ptxo4YL1Fb1Tb-ZW2kio4iXu3hDiLx3gLZjcpqxyn4gc7CCYKIlMHzVFaI17ATgO446n5mM89Jl4pj1rXg/s320/loveandfear888.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLvNuZr47SuVs6Ym19Ri-zD_LehO7VY04YZxliiLe7TlrIriS98d8_a0y5Ptxo4YL1Fb1Tb-ZW2kio4iXu3hDiLx3gLZjcpqxyn4gc7CCYKIlMHzVFaI17ATgO446n5mM89Jl4pj1rXg/s800/loveandfear888.jpg", "comment_count": 0 }, { "title": "sling & arrow", "url": "https://cocktailvirgin.blogspot.com/2012/11/sling-arrow.html", "published": "2012-11-30T12:53:00.000-05:00", "updated": "2017-08-02T17:13:50.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (Angostura)", "campari", "cherry brandy", "lemon juice", "pineapple juice", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Heaven Hill's Larceny Bourbon", "1/2 oz Gran Classico", "1 oz Pineapple Juice", "1/2 oz Cherry Heering", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Highball glass containing ice. Add a straw and garnish with mint sprigs and a dash or two of Angostura Bitters.", "body_text": "1 oz Heaven Hill's Larceny Bourbon\n1/2 oz Gran Classico\n1 oz Pineapple Juice\n1/2 oz Cherry Heering\n1/2 oz Lemon Juice\nShake with ice and strain into a Highball glass containing ice. Add a straw and garnish with mint sprigs and a dash or two of Angostura Bitters.\nTwo Mondays ago, Andrea and I traveled up to Woburn to get dinner at Ran Duan's bar at Sichuan Garden II. For a first drink, I selected a tall Bourbon number, the Sling & Arrow. I was drawn to it for the combination of Cherry Heering and Gran Classico reminded me of Maksym Pazuniak's delightful use of Cherry Heering and Campari in the\nArbitrary Nature of Time\nand the\nCharlatan\n. And I had forgotten that I had made a variation of the Campari-laden\nTeresa\nfrom Gary Regan's book using Cherry Heering in place of the original's crème de cassis that I called\nTiger Blood\n.\nThe Sling & Arrow's mint sprig and spicy Angostura Bitters garnish contributed greatly to the bouquet. A lemon and fruity sip gave way to a swallow containing Bourbon, pineapple, cherry, and bitter Gran Classico flavors. Finally, as the Angostura Bitters reached the bottom of the glass, the drink dried out and gained allspice and clove notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvhlRRd2mlNnYe9Uxy-LyVuZ9lcL_MdzeWkc1D2IlImrimOOCbwVbXmQO_6DCbwnYo_2-lz92HPMJ2ywMFRtJBCeVQHrLxJ6aR3SMCPQKuy7wztfzgY2VQMbdEDs3CyeY0pFQFvldIzY/s320/slingarrow889.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvhlRRd2mlNnYe9Uxy-LyVuZ9lcL_MdzeWkc1D2IlImrimOOCbwVbXmQO_6DCbwnYo_2-lz92HPMJ2ywMFRtJBCeVQHrLxJ6aR3SMCPQKuy7wztfzgY2VQMbdEDs3CyeY0pFQFvldIzY/s800/slingarrow889.jpg", "comment_count": 0 }, { "title": ":: cocktails: a global history ::", "url": "https://cocktailvirgin.blogspot.com/2012/12/cocktails-global-history.html", "published": "2012-12-02T15:57:00.001-05:00", "updated": "2017-08-02T17:13:08.541-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*book review" ], "ingredients": [ "12 Bottle Bar" ], "instructions": null, "body_text": "During the Boston Cocktail Summit in October, I met Joseph Carlin, a nutrition and food history professor at UMASS Boston who wrote\nCocktails: A Global History\n. As we got to talking, we had an interest in each other's books and swapped copies. Joseph's book is part of a recent series of books that covers general cocktails as well as a half dozen or so base spirits. The best known author of that bunch to me is\n12 Bottle Bar\n's Lesley Solmonson who wrote the\nGin: A Global History\nvolume.\nCocktails: A Global History\ndoes not try to take the history of cocktails and spirits to the same depth of say David Wondrich's\nImbibe!\nor William Grime's\nStraight Up or On the Rocks\n. However, it would make a great first overview from the scientific breakthroughs in distillation to the globalization of the cocktail. Moreover, the social aspects of the cocktail covered here reminded me of the RISD museums's 2011 \"Cocktail Culture\" exhibition with a focus on the tools, cocktail dresses, traditions, and symbolism involved in drinking culture. Despite some simplification of details or taking some hypothesis as fact, the book does a good job of covering a wide swath of history in a short format.\nEven with my description of it being an overview, I was still gleaning bits of trivia and learning aspects of cocktails that I was unaware of or had forgotten. In the chapter on punch, for example, Carlin describes how it was common in making a bowl of punch to finish with draping a long curlicue of citrus peel over the edge of a punch bowl to signify that it was freshly made; many Dutch still-life painters captured this in their art. Carlin suggests that this tradition may explain why citrus twists, slices, and wedges are still popular garnishes today. Furthermore, in the tavern chapter, the etymology of bar was proposed. Back in the colonial tavern, the area where the spirits and punch bowls were stored and the drinks were made was locked up in the off hours with bars and slats which extended from counter top to ceiling and were raised when the drink making time began.\nThe book is not too much of a cocktail recipe collection but is instead an overview of the various classes of drinks and their ingredients. This also includes the wide assortment of food and drink that acquired the name cocktail such as fruit and shrimp. The most curious cocktail contained within is the 19th century libation, the Brompton Cocktail. Created at a London hospital, it contained gin, honey, and morphine for the very sick; in fact, it often got dubbed by the staff as the Terminal Cocktail.  Even some of today's medications, such as AIDS anti-retroviral drug combinations, are still called cocktails.\nOverall,\nCocktails: A Global History\nand perhaps the whole spiritous series would make a great primer for someone trying to learn the basics before they delve into the more advanced studies of David Wondrich, Jared Brown and Anistatia Miller, and the like.  In addition, its rapid pace and great illustrations put it in the realm of a great gift idea.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMh_Pz31EO4EC4fM4lHIZgRQm80heAI4joGQ39szJKzJ5YNJk0JNK8K-_UxALCLlPg_GMO5bhjp86BQodiR4JZgRM3q5WNydbirwIn2D-N1UJ3zrVyKJ3kbyLj9VMQZFErbCd52Our_BI/s320/cocktails_history.jpg", "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1780230249", "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1861899246", "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1780230249" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMh_Pz31EO4EC4fM4lHIZgRQm80heAI4joGQ39szJKzJ5YNJk0JNK8K-_UxALCLlPg_GMO5bhjp86BQodiR4JZgRM3q5WNydbirwIn2D-N1UJ3zrVyKJ3kbyLj9VMQZFErbCd52Our_BI/s800/cocktails_history.jpg", "comment_count": 2 }, { "title": "domo arigato", "url": "https://cocktailvirgin.blogspot.com/2012/12/domo-arigato.html", "published": "2012-12-03T12:08:00.000-05:00", "updated": "2017-08-02T17:12:21.780-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "ginger beer", "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "3/4 oz Lime Juice", "1/2 oz Simple Syrup", "1 barspoon Sesame Oil" ], "instructions": "Shake with ice and strain into a Highball glass with ice. Top with 4 oz of ginger beer, add a straw, and garnish with a lime wheel.", "body_text": "2 oz Del Maguey Mezcal Vida\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\n1 barspoon Sesame Oil\nShake with ice and strain into a Highball glass with ice. Top with 4 oz of ginger beer, add a straw, and garnish with a lime wheel.\nAt Sichuan Garden II in Woburn, bartender Ran Duan suggested the Domo Arigato for Andrea, and its inclusion of sesame oil in the ingredients list definitely intrigued her. Ran explained how he discovered how well mezcal and sesame paired when he happened to drink the agave spirit with a  sesame dish, and thus, he crafted this Mezcal Buck as a result. Perhaps this should not be so surprising once you consider that sesame seeds play a large role in Mexican cuisine in many mole and adobo recipes; however, as the drink's name suggests, sesame's role in Asian cooking is also quite important.\nThe sesame in the Domo Arigato played a large role in the aroma department where it joined the lime and hints of mezcal. A carbonated lime sip led into the return of the sesame on the swallow along with the smoky mezcal and spicy ginger flavors. Definitely the drink was as delicious as it was curious.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5ZiueARtxRcfm2SAWxTgLjdTEoUM51k-tIbJ-vCv_H4bQoddIj19WOb6ALH3sIR3lCrYk2-EtS_zSEaQ1Y2NJcfWePAGYKt18GHfo1SuuRaQ_RZm2locpfxpnUDreax7Frt5d43LjQM/s320/domoarigato890.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5ZiueARtxRcfm2SAWxTgLjdTEoUM51k-tIbJ-vCv_H4bQoddIj19WOb6ALH3sIR3lCrYk2-EtS_zSEaQ1Y2NJcfWePAGYKt18GHfo1SuuRaQ_RZm2locpfxpnUDreax7Frt5d43LjQM/s800/domoarigato890.jpg", "comment_count": 2 }, { "title": "spice trade", "url": "https://cocktailvirgin.blogspot.com/2012/12/spice-trade.html", "published": "2012-12-03T12:53:00.000-05:00", "updated": "2017-08-02T17:11:35.649-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (other)", "genever", "quinquina", "rum", "sherry" ], "ingredients": [ "1 oz Bols Barrel-Aged Genever", "1 oz Zacapa 23 Year Rum", "1/2 oz Bonal Gentiane-Quinquina", "1/2 oz Lustau Pedro Ximenez Sherry", "2 dash Bittermens Tiki Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a cherry and an orange twist.", "body_text": "1 oz Bols Barrel-Aged Genever\n1 oz Zacapa 23 Year Rum\n1/2 oz Bonal Gentiane-Quinquina\n1/2 oz Lustau Pedro Ximenez Sherry\n2 dash Bittermens Tiki Bitters\nStir with ice and strain into a coupe glass. Garnish with a cherry and an orange twist.\nFor my last drink at Sichuan Garden II, bartender Ran Duan pointed out the Spice Trade that just appeared on the menu. My guess is that the drink's name reflects the Dutch origin of the Genever in honor of their power in the spice trade starting at the beginning of the 17th century.\nOrange oil and grape notes greeted the nose. The richness of the sherry and aged rum joined the sherry and Bonal's grape and Genever's malt flavors on the sip. Finally, the swallow began with the Zacapa Rum, followed by the Genever's botanicals and Bonal's bitter herbal elements, and finished with the bitters' spice. This Spice Trade was more on the softer, richer side as opposed to the kümmel and Herbsaint-laden\nSpice Trade\nin\nBeta Cocktails\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIw_3hr9qJNiYlTi9LzqhrMmfYOYSL9XTCURZPjWIS5TfkMeW4j6fTmL332F2a-3lCLNM1XRIblwG4AY7YLwnrSXKSYSQPntpaEahqB5CM-yoAOsrYZTQylcZIz8c73Y5hb0w3hOHTyw/s320/spicetrade891.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIw_3hr9qJNiYlTi9LzqhrMmfYOYSL9XTCURZPjWIS5TfkMeW4j6fTmL332F2a-3lCLNM1XRIblwG4AY7YLwnrSXKSYSQPntpaEahqB5CM-yoAOsrYZTQylcZIz8c73Y5hb0w3hOHTyw/s800/spicetrade891.jpg", "comment_count": 0 }, { "title": "señor elmo's fire", "url": "https://cocktailvirgin.blogspot.com/2012/12/senor-elmos-fire.html", "published": "2012-12-04T11:59:00.000-05:00", "updated": "2017-08-02T17:01:46.490-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "scholars" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Henderson", "source": "Scholar's", "year": null }, "categories": [ "#scholars", "lemon juice", "maraschino", "mezcal", "pimento dram" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz St. Elizabeth Allspice Dram", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz St. Elizabeth Allspice Dram\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I finally stopped by Scholar's in Boston. For a first drink, I asked bartender John Henderson for the Señor Elmo's Fire that was subtitled, \"smoke not fire, with a taste of fall spices.\" I picked it for it reminded me of a spice-driven\nDivision Bell\n. And like a man in motion, John set off to make the drink.\nThe Señor Elmo's Fire proffered a smoky mezcal aroma that was softened by the lemon and spiced by the allspice dram. Next, a lemon and light cherry sip was followed by a mezcal, Maraschino, and allspice swallow. Overall, the Maraschino rather tempered the mezcal, and the combination worked well with the spice notes in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLHIH8N8A5j3Qkp0utGH4IWdwEsARj-ZomHNmkZVPQMhDtw21RS3bR89GeAWPbVQXa45_cKB0GrpHIIiIZvHTiCPSENxBxOMwbj17XBdUXLc1yIgwj97VTkJ0q7UqPCsf8Uun7mcAcfM/s320/senorelmosfire892.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLHIH8N8A5j3Qkp0utGH4IWdwEsARj-ZomHNmkZVPQMhDtw21RS3bR89GeAWPbVQXa45_cKB0GrpHIIiIZvHTiCPSENxBxOMwbj17XBdUXLc1yIgwj97VTkJ0q7UqPCsf8Uun7mcAcfM/s800/senorelmosfire892.jpg", "comment_count": 0 }, { "title": "scarlet letter", "url": "https://cocktailvirgin.blogspot.com/2012/12/scarlet-letter.html", "published": "2012-12-04T12:37:00.000-05:00", "updated": "2017-08-02T17:00:58.826-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "scholars" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John Henderson", "source": "Scholars", "year": null }, "categories": [ "#scholars", "bitters (mole)", "drambuie", "pimm's no. 1", "rum" ], "ingredients": [ "1 1/2 oz Bacardi 8 Year Rum", "3/4 oz Drambuie", "1/2 oz Pimm's No. 1", "1/4 oz Balsamic Vinegar", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Bacardi 8 Year Rum\n3/4 oz Drambuie\n1/2 oz Pimm's No. 1\n1/4 oz Balsamic Vinegar\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor a second drink at Scholars, I narrowed it down to two drinks I was curious about, and bartender John Henderson recommended the Scarlet Letter for it was the more dynamic of the duo and changed over successive sips. The drink may have been a Nathaniel Hawthorne reference especially given the subtitle, \"deep red, the addition of balsamic could be considered taboo.\" While I have had vinegar-based shrubs as cocktail ingredients, I have only been served one other drink, the\nAverna Pineapple Shrub\n, that used vinegar as a mixing ingredient. And I did tinker with it in the\nCasper Sour\n. With the honey liqueur being the main sugar source in the Scarlet Letter, perhaps this was an instant Drambuie shrub.\nThe Scarlet Letter's twist's lemon oil covered over much of the balsamic vinegar's aroma. A rich, sweet sip showcased the Pimm's berry fruit flavor. The swallow began with the rum and Drambuie's Scotch followed by the vinegar's zip and the mole bitters' chocolate. Indeed, the balsamic vinegar dried out the swallow and donated an almost citrussy tang to the finish whereas citrus acids generally appear more on the sip. Moreover, grape notes in the balsamic worked rather well with the aged rum and Drambuie here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCY525iSA3Cgme3Ahbe6JPRjLyFMVMmH3Y7oZNWW7WaT0cdO2ELIwHivG5Ef5vIpnpSSu8LM35xorPA7GcSkfwiNqGbI6CnyLR5nXKrknmoUT12NSvdGTyvIwIZ5hRdRTW1rJgR3oucc/s320/scarletletter893.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCY525iSA3Cgme3Ahbe6JPRjLyFMVMmH3Y7oZNWW7WaT0cdO2ELIwHivG5Ef5vIpnpSSu8LM35xorPA7GcSkfwiNqGbI6CnyLR5nXKrknmoUT12NSvdGTyvIwIZ5hRdRTW1rJgR3oucc/s800/scarletletter893.jpg", "comment_count": 0 }, { "title": "pumpkin toddy", "url": "https://cocktailvirgin.blogspot.com/2012/12/pumpkin-toddy.html", "published": "2012-12-05T12:06:00.000-05:00", "updated": "2017-08-02T16:59:11.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "scholars" ], "serving_style": "hot", "glassware": null, "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75", "year": null }, "categories": [ "#scholars", "*hot", "cognac", "drambuie", "pimento dram" ], "ingredients": [ "1 oz Drambuie", "1/2 oz Pierre Ferrand 1840 Cognac", "1/4 oz St. Elizabeth Allspice Dram", "1 1/2 oz Pumpkin Butter" ], "instructions": "Stir to mix in a pre-heated Irish coffee mug. Fill with boiling water (~4-5 oz) and stir again. Garnish with a cinnamon stick.", "body_text": "1 oz Drambuie\n1/2 oz Pierre Ferrand 1840 Cognac\n1/4 oz St. Elizabeth Allspice Dram\n1 1/2 oz Pumpkin Butter\nStir to mix in a pre-heated Irish coffee mug. Fill with boiling water (~4-5 oz) and stir again. Garnish with a cinnamon stick.\nAs I was drinking my Scarlet Letter at Scholars, Tara, Boston's Drambuie rep, showed up. When bartender John Henderson pointed out that I was drinking a Scarlet Letter, she got very excited and mentioned that she had a hot Drambuie recipe using pumpkin butter that she wanted me to try next. This drink, the Pumpkin Toddy, was created by Chris Hannah at Arnaud's French 75 in New Orleans; originally, it was a Cognac drink that later incorporated some Drambuie in the mix.\nThe Pumpkin Toddy that John Henderson made proffered a delightful pie aroma containing pumpkin, cinnamon, and allspice notes. Next, the honey-pumpkin sip was followed by Scotch and brandy on the swallow. The pumpkin returned on the finish along with the allspice and later a lingering honey note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxogjhN7mb4y7FRZHia_i_hJDYXT1RNurux5zsA0ygaFGXhy1uqF7s6jL-RrE52CvXYVzpRH-zUy-RrJwZWy54ApWr5F8nBtVQcb6s_p6NxT1PIi81uD4Q6BNb-lZdUb4azfcEyJYS7Bc/s320/pumpkintoddy894.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxogjhN7mb4y7FRZHia_i_hJDYXT1RNurux5zsA0ygaFGXhy1uqF7s6jL-RrE52CvXYVzpRH-zUy-RrJwZWy54ApWr5F8nBtVQcb6s_p6NxT1PIi81uD4Q6BNb-lZdUb4azfcEyJYS7Bc/s800/pumpkintoddy894.jpg", "comment_count": 0 }, { "title": "jenna haze", "url": "https://cocktailvirgin.blogspot.com/2012/12/jenna-haze.html", "published": "2012-12-05T13:08:00.000-05:00", "updated": "2017-08-02T16:58:31.819-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "jmcurleys" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kevin Mabry", "source": "J.M. Curley", "year": null }, "categories": [ "#jmcurleys", "amaretto", "drambuie", "egg white", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Drambuie", "3/4 oz Fighting Cock Bourbon", "1 oz Lemon Juice", "1/4 oz Amaretto", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a rocks glass, top with ice cubes, and garnish with an orange twist and a cherry. Shake with ice and strain into a Collins glass containing fresh ice. Top with 1-2 oz ginger beer.", "body_text": "1 1/4 oz Drambuie\n3/4 oz Fighting Cock Bourbon\n1 oz Lemon Juice\n1/4 oz Amaretto\n1 Egg White\nShake once without ice and once with ice. Strain into a rocks glass, top with ice cubes, and garnish with an orange twist and a cherry.\nAfter the Pumpkin Toddy, Tara convinced me to accompany her to J.M. Curley a few blocks away where bartender Kevin Mabry had a new Drambuie drink to showcase. Kevin's recipe was in rebuttal to Sam Gabrielli's tribute at Russell House Tavern to the American actress Taylor Rain.\nTaylor Rain\n• 1 1/2 oz Bacardi 8 Year Rum\n• 3/4 oz Drambuie\n• 1/2 oz St. Elizabeth Allspice Dram\n• 1 oz Lime Juice\nShake with ice and strain into a Collins glass containing fresh ice. Top with 1-2 oz ginger beer.\nKeeping the theme of American filmstars going, Kevin named his Bourbon-Drambuie Sour after thespian Jenna Haze. Kevin mentioned that the original version lacked amaretto, but he found that a small amount added an extra dimension to the drink.\nThe orange peel and cherry garnish contributed greatly to the Sour's aroma. Next, a creamy lemon and honey sip was followed by Bourbon and amaretto on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpblIQ14q78uY2Y4C8be3njkKyf_mKSJ8aIM_7fVYN06mDjscltCeLui7Z_PaBqHrTzHb7urv5CzmU-yKYJHq1XPYAGPdQnTXoddi4MORGP1RU8lnCw1rPUmA1r6uzoE0r8uWkfqKMUEM/s320/jennahaze895.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpblIQ14q78uY2Y4C8be3njkKyf_mKSJ8aIM_7fVYN06mDjscltCeLui7Z_PaBqHrTzHb7urv5CzmU-yKYJHq1XPYAGPdQnTXoddi4MORGP1RU8lnCw1rPUmA1r6uzoE0r8uWkfqKMUEM/s800/jennahaze895.jpg", "comment_count": 2 }, { "title": "br'er rabbit", "url": "https://cocktailvirgin.blogspot.com/2012/12/brer-rabbit.html", "published": "2012-12-06T12:08:00.000-05:00", "updated": "2017-08-02T16:57:34.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "absinthe", "creme de cassis", "suze", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Crème de Cassis", "1/2 oz Salers Gentiane Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass filled with ice. Float a barspoon of absinthe and twist a lemon peel over the top. Add a straw.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Crème de Cassis\n1/2 oz Salers Gentiane Liqueur\nStir with ice and strain into a rocks glass filled with ice. Float a barspoon of absinthe and twist a lemon peel over the top. Add a straw.\nAfter a drink at J.M. Curley, I ventured over to the Red Line for I had to meet up with Andrea at Rendezvous for dinner. Once there, bartender Scott Holliday suggested a drink he had recently created to fulfill a customers request for something bitter and blackberry-like but not sweet. For the berry and bitter elements, Scott utilized black currant and gentiane-based liqueurs, respectively.\nThe lemon oil mingled with the floated absinthe's anise on the nose. A malt and berry sip led into rye, black currant, and bitter gentian flavors on the swallow. Later, as the absinthe integrated into the drink, anise and other herbal elements joined the Salers on the finish. Overall, I was impressed as how well the gentian worked with the cassis; it made for an interesting pairing for the Salers complemented the tartness of the black currant berry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1yyVmqt-Wa5t-wTmFqRvel0zy-BJ1xalD0NuyYITMmjxHRn0T6FKVD2JYdL34j3AZhR_HVPej6v_NhaE7zPf_XnHGDWFtEv7BEAFccy5Qoh_5W0Xjx6O7WhXAMUNwwyH9qME9uVkd1I/s320/briarrabbit896.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1yyVmqt-Wa5t-wTmFqRvel0zy-BJ1xalD0NuyYITMmjxHRn0T6FKVD2JYdL34j3AZhR_HVPej6v_NhaE7zPf_XnHGDWFtEv7BEAFccy5Qoh_5W0Xjx6O7WhXAMUNwwyH9qME9uVkd1I/s800/briarrabbit896.jpg", "comment_count": 0 }, { "title": "old alhambra", "url": "https://cocktailvirgin.blogspot.com/2012/12/old-alhambra.html", "published": "2012-12-06T12:58:00.000-05:00", "updated": "2017-08-02T16:56:47.585-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Nomad", "year": null }, "categories": [ "creme de cacao", "scotch", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Laphroaig 10 Year Scotch", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Lustau East India Solera Sherry", "1/4 oz Crème de Cacao (Marie Brizard)" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Laphroaig 10 Year Scotch\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Lustau East India Solera Sherry\n1/4 oz Crème de Cacao (Marie Brizard)\nStir with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.\nTwo Fridays ago, we began the evening with a drink I had spotted in\nTastingTable\nfrom Nomad in Manhattan. The drink was named the Old Alhambra after \"a once-debaucherous saloon in the Flatiron neighborhood\" and has become a popular menu item at the current day bar. According to David Wondrich in\nEsquire\n, while the area had stylish hotel bars, the neighborhood \"earned the sobriquet 'Satan's Circus' for the gambling halls, dance halls, and brothels surrounding the hotels.\"\nThe twist's grapefruit oils joined the Laphroaig's iodiny peat smoke aroma. Next, a malt and grape sip led into a smoky Scotch swallow that gained a chocolate finish after a few sips. Indeed, the Scotch seemed to diminish the sherry's prominence in the Old Alhambra.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1u0gcnKfzX9JR8emWM8rP32hTCKgnbe6zdFrTni7w0efbpBImbLZLtOWjbtxy-dqa9wlVobOjDZaP4r9IZD4Wf9kZsTMCEyH4zc-jU1ufUVLubzSiI-TjO3CC0g6PKqkzHu2QgnHnRI/s320/oldalhambra897.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1u0gcnKfzX9JR8emWM8rP32hTCKgnbe6zdFrTni7w0efbpBImbLZLtOWjbtxy-dqa9wlVobOjDZaP4r9IZD4Wf9kZsTMCEyH4zc-jU1ufUVLubzSiI-TjO3CC0g6PKqkzHu2QgnHnRI/s800/oldalhambra897.jpg", "comment_count": 0 }, { "title": "left turn at alburquerque", "url": "https://cocktailvirgin.blogspot.com/2012/12/left-turn-at-alburquerque.html", "published": "2012-12-07T12:20:00.000-05:00", "updated": "2017-08-02T16:55:54.791-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Emma Hollander", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "egg white", "lemon juice", "pisco" ], "ingredients": [ "2 oz Macchu Pisco", "3/4 oz Cocchi Americano", "1 oz Carrot Juice", "1/2 oz Lemon Juice", "1/2 oz Agave Nectar", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Fizz glass.", "body_text": "2 oz Macchu Pisco\n3/4 oz Cocchi Americano\n1 oz Carrot Juice\n1/2 oz Lemon Juice\n1/2 oz Agave Nectar\n1 Egg White\nShake once without ice and once with ice. Strain into a Fizz glass.\nTwo Sundays ago, Andrea and I made our way over to Trina's Starlite Lounge for dinner. For a drink, my curiosity got the better of me and I ordered an intriguing carrot-juice Sour from the menu. The drink, the Left Turn at Alburquerque, is a homage to a recurrent joke on the Bugs Bunny; and if you have ever been to Monday brunch at Trina's, you know that they take their cartoons seriously. Moreover, bartender Emma Hollander seemed quite pleased that I was ordering this drink.\nThe Left Turn at Alburquerque had a nice froth from the shaken carrot juice and egg white. For an aroma, there was a funky grape from the pisco, a bright citrus from the lemon, and a vegetal element from the carrot. The egg lent a creaminess and rounded off the carrot and citrus wine flavors in the sip, and the lemon continued on into the swallow where it joined the pisco.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5pnPFf9Sf4d_NPCTycaMChiiPyKIvW-Wo0jvfFsCi92iNT6EHxAK1LL4bQTMu3EOCIVOj-Vw7t3PoxLE1ZYyYIH7va1QK2NC3I6o75L2HnZOYri0sw0JEzTiI6sqpDbwJv0iWrDM4RQ/s320/leftturnalburquerque900.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5pnPFf9Sf4d_NPCTycaMChiiPyKIvW-Wo0jvfFsCi92iNT6EHxAK1LL4bQTMu3EOCIVOj-Vw7t3PoxLE1ZYyYIH7va1QK2NC3I6o75L2HnZOYri0sw0JEzTiI6sqpDbwJv0iWrDM4RQ/s800/leftturnalburquerque900.jpg", "comment_count": 2 }, { "title": "[brooklyn roasting company]", "url": "https://cocktailvirgin.blogspot.com/2012/12/brooklyn-roasting-company.html", "published": "2012-12-07T13:04:00.000-05:00", "updated": "2017-08-02T16:55:12.037-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "amaro", "bitters (orange)", "fernet-branca", "kahlua", "rum" ], "ingredients": [ "1 1/2 oz Bacardi 8 Year Rum", "1/2 oz Galliano Ristretto Coffee Liqueur", "1/2 oz Amaro Meletti", "1/2 oz Fernet Branca", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Bacardi 8 Year Rum\n1/2 oz Galliano Ristretto Coffee Liqueur\n1/2 oz Amaro Meletti\n1/2 oz Fernet Branca\n2 dash Orange Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nTwo Mondays ago, we had dinner at Deep Ellum. Bar owner Max Toste came by and mentioned that he had been working on a few drinks. The one I chose from that collection was a recipe that Max built around Galliano's Ristretto coffee liqueur. He also mentioned that he was quite pleased at discovering how well the Fernet Branca and Meletti paired here.\nThe orange oil brightened the dark roast coffee aroma that was accented by sweet herbal notes. A rich caramel and roast sip led into coffee on the swallow. The Fernet Branca's menthol and the Meletti's violet notes were prevalent on the drink's finish. Andrea commented that it tasted like how she would want cola syrup to be.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbllm9AEbpLNIVPDOJlm2IOhBDqGBCcgN_UgEVR9gjZ4ogvZ5DPxZl1NZOIB3-ZPAidloEQHK6YBYtkqVQEXCUGphiesBR9K3Rn3RXmzl7N67hpLOEw-1Q62uvNMv-MxypUSdpNbw3o4/s320/brooklynroasting901.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbllm9AEbpLNIVPDOJlm2IOhBDqGBCcgN_UgEVR9gjZ4ogvZ5DPxZl1NZOIB3-ZPAidloEQHK6YBYtkqVQEXCUGphiesBR9K3Rn3RXmzl7N67hpLOEw-1Q62uvNMv-MxypUSdpNbw3o4/s800/brooklynroasting901.jpg", "comment_count": 0 }, { "title": "a shot in the dark", "url": "https://cocktailvirgin.blogspot.com/2012/12/a-shot-in-dark.html", "published": "2012-12-10T12:14:00.000-05:00", "updated": "2017-08-02T16:54:32.395-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "beer", "cognac", "sherry" ], "ingredients": [ "1 1/2 oz Lustau East India Solera Sherry", "1/2 oz Cognac", "10 oz O'Hara's Irish Stout" ], "instructions": "Build in a highball and top with stout. Garnish with grated nutmeg.", "body_text": "1 1/2 oz Lustau East India Solera Sherry\n1/2 oz Cognac\n10 oz O'Hara's Irish Stout\nBuild in a highball and top with stout. Garnish with grated nutmeg.\nFor a second drink at Deep Ellum, bar owner Max Toste recommended the A Shot in the Dark beer cocktail that appears on the menu. The libation offered up the nutmeg's spice and sherry's grape aromas. A lightly carbonated malty sip gave way to a stout and grape swallow that ended dryly. Max commented that the beer is so rich and dry and the sherry adds a sweet component such that the whole mixture comes off like a Pedro Ximénez sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04oMjxS5Kzn6g72pF_ohz16UjYmlBDdWfE3ht67j3R5HKSTtuHe1ZGrF7kgjWM9nsxfKYy02-y7phNDekqdmAQ3AjawQCQlsei_34TLB5zYuuxMlnblKUobKnpS0VD8QaBoZ85WeZXTU/s320/shotinthedark902.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04oMjxS5Kzn6g72pF_ohz16UjYmlBDdWfE3ht67j3R5HKSTtuHe1ZGrF7kgjWM9nsxfKYy02-y7phNDekqdmAQ3AjawQCQlsei_34TLB5zYuuxMlnblKUobKnpS0VD8QaBoZ85WeZXTU/s800/shotinthedark902.jpg", "comment_count": 1 }, { "title": "creole contentment", "url": "https://cocktailvirgin.blogspot.com/2012/12/creole-contentment.html", "published": "2012-12-10T13:02:00.000-05:00", "updated": "2017-08-02T16:52:47.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Jigger, Beaker and Glass: Drinking Around the World", "year": null }, "categories": [ "bitters (orange)", "cognac", "madeira", "maraschino" ], "ingredients": [ "1 1/4 oz Cognac (Pierre Ferrand 1840)", "1 1/4 oz Madeira (equal parts Blandy's 5 Year Malmsey and Verdelho)", "1/2 oz Maraschino Liqueur (Luxardo)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry.", "body_text": "1 1/4 oz Cognac (Pierre Ferrand 1840)\n1 1/4 oz Madeira (equal parts Blandy's 5 Year Malmsey and Verdelho)\n1/2 oz Maraschino Liqueur (Luxardo)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a cherry.\nA few weeks ago, Camper English posted that the Anvil in Houston had updated their\n100 Classic Cocktails\nlist. I had made it my goal to finish the original by the end of 2009 and I succeeded; however, after Bobby Heugel swapped some drinks around either by preference or by new ingredients returning to market, I am reopening the project. The first drink I decided to try was the Creole Contentment. The recipe can be found in Charles H. Baker's\nJigger, Beaker and Glass: Drinking Around the World\nwhich points to the \"charming hot-bed of intrigue and culture\" known as New Orleans for its origin. He was given the recipe by a friend who had it as an equal parts Cognac, Maraschino, and Madeira drink; even Baker, the master of providing recipes that need tweaking, mentioned that the Maraschino should be decreased here.\nBesides reducing the Maraschino, I also opted for a punchier Cognac, namely Pierre Ferrand's 1840, although a regular Cognac would still work well in this recipe. Once mixed, the Madeira aroma was sweetened by the Maraschino's cherry notes. A dry grape sip showed a hint of orange, and the Cognac on the swallow transitioned elegantly into the Maraschino on the finish.", "images": [ "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1586670506", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxg-e0hfTPRdVhpeeAk-ph6tAvuqHzVj0Xv_wAjRN04N3a4Ty-Q-wi-z_cQ-VTu0hdFfd2JUp-6FJPRgoWtuGrGSdj1kPXrMfjNIEFl9QXQD6YeCu7MyaKss9N1XPiaAWT6vW28crqDA/s320/creolecontent904.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxg-e0hfTPRdVhpeeAk-ph6tAvuqHzVj0Xv_wAjRN04N3a4Ty-Q-wi-z_cQ-VTu0hdFfd2JUp-6FJPRgoWtuGrGSdj1kPXrMfjNIEFl9QXQD6YeCu7MyaKss9N1XPiaAWT6vW28crqDA/s800/creolecontent904.jpg", "comment_count": 0 }, { "title": "nerina jones", "url": "https://cocktailvirgin.blogspot.com/2012/12/nerina-jones.html", "published": "2012-12-11T12:09:00.001-05:00", "updated": "2023-11-08T13:23:28.840-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Glen Cancelleire", "source": "the Independent", "year": null }, "categories": [ "#independent", "amaro", "bitters (orange)", "gin", "punt e mes" ], "ingredients": [ "1 1/4 oz Plymouth Gin", "1 1/4 oz Punt e Mes", "1 1/4 oz Meletti Amaro", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/4 oz Plymouth Gin\n1 1/4 oz Punt e Mes\n1 1/4 oz Meletti Amaro\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Wednesdays ago, we found seats at the Independent in Somerville. For a first drink, I asked bartender Isaac Sussman for the Nerina Jones. In asking for a history of the drink, Isaac replied that bartender Glen Cancelleire had put it on the list as a modification of the Nerina from Employees Only in Manhattan. The Nerina is Employee's Only's take on the Negroni with the Campari and sweet vermouth swapped for Meletti and Punt e Mes. The only change the Independent made was adding was a dash of orange bitters.\nThe orange twist's oils added to the aroma of the Punt e Mes' grape and the Meletti's violet. A grape sip with hints of orange led into a swallow offering gin, Punt e Mes' bitter flavors, and Meletti's floral and herbal elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUn0nxETjsJYVFsLzpxpoEdds_ocb49fnNvjRRF_0MkQ9cXSXSFOLA0LcwAWklUMcIE_X2Un-qr_0j7U7mtEFJe7O4sUsd1Fp2ljxpSuLLPQtsrIkFd9ReMFZDNTEw15vkD0CZCH3eBpQ/s320/nerinajones905.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUn0nxETjsJYVFsLzpxpoEdds_ocb49fnNvjRRF_0MkQ9cXSXSFOLA0LcwAWklUMcIE_X2Un-qr_0j7U7mtEFJe7O4sUsd1Fp2ljxpSuLLPQtsrIkFd9ReMFZDNTEw15vkD0CZCH3eBpQ/s800/nerinajones905.jpg", "comment_count": 0 }, { "title": "copacabana", "url": "https://cocktailvirgin.blogspot.com/2012/12/copacabana.html", "published": "2012-12-11T13:13:00.000-05:00", "updated": "2017-08-02T16:51:12.895-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Isaac Sussman", "source": null, "year": null }, "categories": [ "#independent", "lime juice", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Palo Viejo White Rum", "1 oz El Dorado 8 Year Rum", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1 1/2 oz Toasted Coconut Brown Sugar Syrup (*)" ], "instructions": "Shake with ice and strain into a rocks glass. Top with fresh ice, zest a lime over the top, and add straws.", "body_text": "1 1/2 oz Palo Viejo White Rum\n1 oz El Dorado 8 Year Rum\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1 1/2 oz Toasted Coconut Brown Sugar Syrup (*)\nShake with ice and strain into a rocks glass. Top with fresh ice, zest a lime over the top, and add straws.\n(*) Equal parts brown sugar syrup (1:1) and toasted coconut. The mixture is cooked, blended, and strained.\nFor a second drink, I asked bartender Isaac Sussman for the Copacabana. Isaac described how one of the kitchen staff had nicknamed him \"Copacabana,\" and he paid tribute to that with this adult Piña Colada. Once prepared, the lime oil and rum combined for an almost grassy aroma. The sip contained lime and toasted flavors with a vague fruitiness from the coconut and pineapple. Finally, the pineapple and coconut came out on the swallow. Indeed, the toasted coconut syrup offered up a strong coconut flavor without the richness of coconut cream or the thinness of coconut water.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqYBBi_OgSEFB_5O8NZ-Eki-v2BHJg6XsXxtLkMRMbN9XsKwwbbLRUkbFt0VZuGMgIEm7qXAvo8dcjS_S96gU5iwyLPUy4-95VFj8fydboDReytGE1qjWYIgWgkK_vPd_9PSLy8sGxlM/s320/copacabana906.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqYBBi_OgSEFB_5O8NZ-Eki-v2BHJg6XsXxtLkMRMbN9XsKwwbbLRUkbFt0VZuGMgIEm7qXAvo8dcjS_S96gU5iwyLPUy4-95VFj8fydboDReytGE1qjWYIgWgkK_vPd_9PSLy8sGxlM/s800/copacabana906.jpg", "comment_count": 2 }, { "title": "shirley temple black", "url": "https://cocktailvirgin.blogspot.com/2012/12/shirley-temple-black.html", "published": "2012-12-12T12:12:00.001-05:00", "updated": "2025-08-08T12:11:32.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Silvertone", "year": null }, "categories": [ "#silvertone", "ginger beer", "lemon juice", "quinquina", "simple syrup (ginger)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Maurin Quina", "1/2 oz Ginger Syrup", "1 dash Lemon Juice" ], "instructions": "Shake in a pint glass with ice. Add 2 oz Barritt's Ginger Beer and gently stir. Top with ice, garnish with two cherries, and add a straw.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Maurin Quina\n1/2 oz Ginger Syrup\n1 dash Lemon Juice\nShake in a pint glass with ice. Add 2 oz Barritt's Ginger Beer and gently stir. Top with ice, garnish with two cherries, and add a straw.\nTwo Thursdays ago after attending Stephanie Schorow's book launch party for\nDrinking Boston\nat Doyle's Cafe, I made my way back to Downtown Crossing. For a first stop, I visited Silvertone. As I scanned the menu, the Shirley Temple Black caught my attention, not for it being an adult version of a childhood drink, but for its use of Maurin Quina. The original Shirley Temple was created in the 1930s and named after the famous child actress; it contains ginger ale, grenadine for color, sometimes citrus juice, and a cherry garnish. My order for the drink was given a quizzical look; yes, I was ordering a slightly chick drink, but Maurin Quina is delicious enough to overlook such distinctions.\nThe brandied cherry garnish contributed greatly to the Shirley Temple Black's aroma. A somewhat syrupy sip was mitigated by the carbonation mixing with the sharper notes of the ginger and lemon. Finally, the swallow presented the rye, ginger, and Maurin's cherry. Afterwards, I made the bartender smile with my order of a High Life for my next round.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX31v5cVGQ0PbhETvvMuvNZ7qboJ3dES0FwqF4OTAAVRIenNmfTRZdo9b9pLnG-c1HhBNq3I1T1642H4Q5GTB9RY2XIxh70CzWFLrL3nnNvQDCSyKtkDZi9Dpf3fLYpeL2op70DqGMhYI/s320/shirleytemple907.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX31v5cVGQ0PbhETvvMuvNZ7qboJ3dES0FwqF4OTAAVRIenNmfTRZdo9b9pLnG-c1HhBNq3I1T1642H4Q5GTB9RY2XIxh70CzWFLrL3nnNvQDCSyKtkDZi9Dpf3fLYpeL2op70DqGMhYI/s800/shirleytemple907.jpg", "comment_count": 0 }, { "title": "suhm heering float", "url": "https://cocktailvirgin.blogspot.com/2012/12/suhm-heering-float.html", "published": "2012-12-12T13:01:00.000-05:00", "updated": "2017-08-02T16:50:04.448-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "cherry brandy", "egg", "rum", "soda" ], "ingredients": [ "2 oz Cherry Heering", "1/2 oz Old Monk Rum", "1/2 oz Bitter Science Mole Bitters", "1 Egg Yolk" ], "instructions": "Shake once without ice and once with ice. Double strain into a Highball glass. Top with 4-5 oz of Maine Root's Root Beer, and add a straw.", "body_text": "2 oz Cherry Heering\n1/2 oz Old Monk Rum\n1/2 oz Bitter Science Mole Bitters\n1 Egg Yolk\nShake once without ice and once with ice. Double strain into a Highball glass. Top with 4-5 oz of Maine Root's Root Beer, and add a straw.\nAfter Silvertone, I made my way over to No. 9 Park where bartenders Tyler Wang and Sam Olivari were behind the stick. For a first drink, Tyler suggested a root beer and Cherry Heering Highball that he had created called the Suhm Heering Float. When I inquired about the \"Suhm\" part, Tyler explained that the inventor of the cherry liqueur's full name was Peter Frederik Suhm Heering. Also in the mix were vanilla-spiced dark rum, a healthy dose of mole bitters crafted by Sam's Bitter Science label, and an egg yolk.\nThe Suhm Heering Float proffered cherry notes along with darker aromas from either the Old Monk Rum or the chocolate bitters. A carbonated caramel sip contained the egg yolk's richness, and the swallow showcased the cherry, root beer, and chocolate notes with a drier finish.  Overall, the Float was complex but all too easy to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg-3mY0B2olDQ7-mlue44Yir6dbSwomPi1ggfUKkaGj-S4SFVv4qljQl7Nsu8lJ4WCm4qTu9D2ltrMVys3Iltxp94XItz7zdj7lri9mM5N78iOcndVOIBUnqA9L-OSk59CngeQlWZE08/s320/suhmheering.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QDDwC4edA0LwLJAsHwM_8qleF3X0fcTAEuB2EkowGA4fmMjlUvPPFyZIVwpwKNavnnkAZruU9woOPd-oVfV9DuYuhEoBYv1hAAydYG93IdEnb54eM0gmY0KyYsODmX9txBnK0O2jtKo/s320/suhmheeringfloat908.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg-3mY0B2olDQ7-mlue44Yir6dbSwomPi1ggfUKkaGj-S4SFVv4qljQl7Nsu8lJ4WCm4qTu9D2ltrMVys3Iltxp94XItz7zdj7lri9mM5N78iOcndVOIBUnqA9L-OSk59CngeQlWZE08/s800/suhmheering.jpg", "comment_count": 3 }, { "title": "midnight runner", "url": "https://cocktailvirgin.blogspot.com/2012/12/midnight-runner.html", "published": "2012-12-13T12:06:00.000-05:00", "updated": "2017-08-02T16:48:54.385-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Olivari", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "cognac", "rum", "simple syrup (vanilla)", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Smith & Cross Rum", "1 oz Pierre Ferrand 1840 Cognac", "1 oz Cocchi Sweet Vermouth", "1/4 oz Vanilla Syrup", "1 dash Bitter Science Ras el Hanout Bitters (*)" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/4 oz Smith & Cross Rum\n1 oz Pierre Ferrand 1840 Cognac\n1 oz Cocchi Sweet Vermouth\n1/4 oz Vanilla Syrup\n1 dash Bitter Science Ras el Hanout Bitters (*)\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\n(*) They had run out of these bitters, so they substituted 1 dash Bittermens Tiki, 2 drop clove tincture, 2 drop black pepper tincture. Ras el Hanout is a Moroccan spice mix, and most contain cardamom, clove, cinnamon, chili, coriander, peppercorn, turmeric, and cumin. Another spice-driven bitters such as Angostura or Jerry Thomas Decanter Bitters would work well here.\nFor a second drink at No. 9 Park, bartender Tyler Wang wanted to make me one of Sam Olivari's recipes called the Midnight Runner. Sam later explained that he created this to fulfill a request for a really twisted Vieux Carré; the direction he went in was making a silky smooth rum drink.\nThe Midnight Runner offered up an orange oil aroma with barrel-aged caramel notes that blended into hints of the vanilla syrup. A dry grape and Cognac flavor on the sip led into Smith & Cross Rum and spice on the swallow. As the Midnight Runner began to warm up a little, vanilla also appeared on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpVxIAgbKGszxsyxk3LtT1G3gxqiCYs4dwcvqu-NjQ_y1dURcEE3GPNFKW51JWLPCSOjsXYYGuNBNCbEf5fw4SsAi9bs92NLuyWlwmL9QlJeB2DaRL-58oYAGT2t_DMKupamtKYymFlc/s320/midnightrunner910.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpVxIAgbKGszxsyxk3LtT1G3gxqiCYs4dwcvqu-NjQ_y1dURcEE3GPNFKW51JWLPCSOjsXYYGuNBNCbEf5fw4SsAi9bs92NLuyWlwmL9QlJeB2DaRL-58oYAGT2t_DMKupamtKYymFlc/s800/midnightrunner910.jpg", "comment_count": 0 }, { "title": "czech remedy", "url": "https://cocktailvirgin.blogspot.com/2012/12/czech-remedy.html", "published": "2012-12-13T12:49:00.000-05:00", "updated": "2017-08-02T16:48:10.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "becherovka", "honey", "lemon juice", "scotch" ], "ingredients": [ "1 oz Dewar's 12 Year Blended Scotch", "1 oz Becherovka", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup (1:1)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a spritz of Laphroaig 10 Year Scotch.", "body_text": "1 oz Dewar's 12 Year Blended Scotch\n1 oz Becherovka\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup (1:1)\nShake with ice and strain into a cocktail glass. Garnish with a spritz of Laphroaig 10 Year Scotch.\nTwo Fridays ago, I stopped into Backbar for a drink. Bartender Joe Cammarata suggested the Czech Remedy, a smoke and spice number that was created as a group effort at Backbar. The Czech Remedy's recipe shared a similar structure to John Mayer's\nMagic Wand Malfunction\nwhich went in a more malt and maple direction. The drink itself offered an iodine smoke aroma that later contained honey and hints of clove as the drink acclimated to temperature. A lemon and honey sip gave way to a Scotch and clove swallow that later gained cinnamon notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UyBPWut8TcvtROD4bxlkaZnk9INNsykQLqNl8YsofgFFsR5CHeKLCCDlTwk_zPUYC9SbcwgZULjsd4-mctpkKJGhU47jctSrWkZmT1BwDsPp_GdawITSbVCsU8vLCT3kd1r5KpCv950/s320/czechremedy911.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UyBPWut8TcvtROD4bxlkaZnk9INNsykQLqNl8YsofgFFsR5CHeKLCCDlTwk_zPUYC9SbcwgZULjsd4-mctpkKJGhU47jctSrWkZmT1BwDsPp_GdawITSbVCsU8vLCT3kd1r5KpCv950/s800/czechremedy911.jpg", "comment_count": 0 }, { "title": "racquet club", "url": "https://cocktailvirgin.blogspot.com/2012/12/racquet-club.html", "published": "2012-12-14T12:01:00.000-05:00", "updated": "2017-08-02T16:47:32.270-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "brandy", "chartreuse (yellow)", "cointreau", "vermouth (dry)" ], "ingredients": [ "3/4 Brandy (1 1/2 oz Foret)", "1 dash Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Cointreau (1/2 oz, perhaps 1/4 oz would have been better)", "1 dash Yellow Chartreuse (1/2 oz)", "1 dash Anisette (rinse Razzouk Arak)" ], "instructions": "Stir with ice and strain into a glass rinsed with the arak.", "body_text": "3/4 Brandy (1 1/2 oz Foret)\n1 dash Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Cointreau (1/2 oz, perhaps 1/4 oz would have been better)\n1 dash Yellow Chartreuse (1/2 oz)\n1 dash Anisette (rinse Razzouk Arak)\nStir with ice and strain into a glass rinsed with the arak.\nFor a nightcap on Friday, I searched through the brandy section of\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Racquet Club, and the variety of herbal elements in the drink made it seem intriguing. While I do not mind anise flavors, I felt that making the anisette a rinse might keep it from dominating here. Once mixed, the Racquet Club greeted my nose with an orange and anise aroma with a vaguely herbal undertone perhaps from the Yellow Chartreuse. The orange sip was followed by brandy and savory Yellow Chartreuse flavors on the swallow and anise on the finish. Perhaps I overdid it with the Cointreau especially as it warmed up and became too orange driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtay7PruQ9YTg2bCtfzDHvGPfG0rVbT0tH5AvOdsdQ7HekgNIKkizq58pAtZOHl5aNpRJJtVq5ATlkiNuVU0D_B9WcRyOc1cleC4JfdhpgEOYAl7jYbzZJJebp043Isqit9W4YddACMM/s320/racquetclub913.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtay7PruQ9YTg2bCtfzDHvGPfG0rVbT0tH5AvOdsdQ7HekgNIKkizq58pAtZOHl5aNpRJJtVq5ATlkiNuVU0D_B9WcRyOc1cleC4JfdhpgEOYAl7jYbzZJJebp043Isqit9W4YddACMM/s800/racquetclub913.jpg", "comment_count": 0 }, { "title": "dolly dagger", "url": "https://cocktailvirgin.blogspot.com/2012/12/dolly-dagger.html", "published": "2012-12-14T12:59:00.000-05:00", "updated": "2017-08-02T16:46:35.396-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Alex Day", "source": "The Varnish", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "rum", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Dry Sack Sherry (Lustau Dry Oloroso)", "1 oz Smith & Cross Rum", "3/4 oz Lime Juice", "1/2 oz Cane Syrup (JM Sirup (2:1 simple will work))", "1 tsp Vanilla Syrup (BG Reynolds)" ], "instructions": "Build in a Highball glass, top with crushed ice, and swizzle to mix and chill. Add a straw and garnish with a dash of Angostura Bitters, a mint spring, and a spent half lime shell (fresh lime wheel).", "body_text": "1 1/2 oz Dry Sack Sherry (Lustau Dry Oloroso)\n1 oz Smith & Cross Rum\n3/4 oz Lime Juice\n1/2 oz Cane Syrup (JM Sirup (2:1 simple will work))\n1 tsp Vanilla Syrup (BG Reynolds)\nBuild in a Highball glass, top with crushed ice, and swizzle to mix and chill. Add a straw and garnish with a dash of Angostura Bitters, a mint spring, and a spent half lime shell (fresh lime wheel).\nTwo Saturdays ago, I was in a rum mood, and searched Tom Sandham's\nWorld's Best Cocktails\nfor a recipe. When I spotted the Dolly Dagger, Andrea seemed excited about the heavy sherry presence in the mix. Luckily, our mint patch is still going so I was able to properly garnish this one. The recipe itself was created by Alex Day, and perhaps this recipe was served when he was at The Varnish in Los Angeles.\nThe combination of the mint, lime, and Angostura spice from the garnishes filled the Dolly Dagger's bouquet. The aged rum's caramel mingled well with the lime juice and sherry's grape on the sip. On the swallow, the funky Smith & Cross rum complemented the nuttiness of the oloroso sherry and the hint of vanilla from the syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_38sz9Knqaos4p_XOJwROeK0yhLAhGTSzbWrbR6tb_bgYgmD4H7otDRaNQECv6k6DMcuTQRwG0Xu7o_vB4p_Y-iAiYAe3cwgXJ4ItfPXkXRrtqCTQDo8LoYGP4PezmCHqVuWG8-9R0o/s320/dollydagger914.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_38sz9Knqaos4p_XOJwROeK0yhLAhGTSzbWrbR6tb_bgYgmD4H7otDRaNQECv6k6DMcuTQRwG0Xu7o_vB4p_Y-iAiYAe3cwgXJ4ItfPXkXRrtqCTQDo8LoYGP4PezmCHqVuWG8-9R0o/s800/dollydagger914.jpg", "comment_count": 0 }, { "title": "a drunk in a midnight choir", "url": "https://cocktailvirgin.blogspot.com/2012/12/a-drunk-in-midnight-choir.html", "published": "2012-12-14T20:27:00.000-05:00", "updated": "2017-08-02T13:00:06.408-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*original", "averna", "bitters (Angostura)", "cream", "egg", "scotch" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXVIII) was picked by JFL of the\nRated R Cocktails\nblog. The theme he chose was \"Humbug!\" with the explanation that \"Let's face it the holidays suck... You put yourself in debt buying crap people will have forgotten about in a month. You drive around like a jackass to see people you don't even like, or worse they freeload in your house... Plus if you work retail, you're pretty much in hell, so don't we all deserve a good stiff drink?\" The gist was to mix something in the spirit of anti-Christmas (or Hanukkah, Kwanzaa, or Festivus) whether it be bitter, really strong, or a traditional holiday drink turned topsy turvy.\nWhile brainstorming with Andrea about the theme, she found an 2011 article in the\nChicago Tribune\nthat did a dozen cocktails created across the city and based off of \"The Twelve Days of Christmas.\" She was taken by the\nBird on a Wire\nby Robert Haynes of The Violet Hour which was the final partridge in a pear tree drink. Being Leonard Cohen fans, we mulled over the sentiment and read through the song's lyrics for further inspiration.\nOh like a bird on the wire,\nLike a drunk in a midnight choir\nI have tried in my way to be free.\nWell, what says the holidays more than trying to be free of familial, work, and shopping obligations; however, it was the \"drunk in a midnight choir\" line that stuck. With Leonard Cohen's favorite spirits being Scotch and Cognac, I opted for the former and put into the Egg Nog format that I had been considering earlier in the week (originally, the idea was a Tiki Nog). So there's the traditional holiday drink as a starting point, and with enough Scotch, it could be really strong. For bitter, I opted for Averna with thoughts of the Black Manhattan in the back of my mind. Structurally, the recipe was based off Max Toste's Fernet-laden\nSan Francisco Nog\n-- a drink that would have been perfect for this event had I not already written about it.\nA Drunk in A Midnight Choir\n• 1 1/2 oz Scotch (Famous Grouse Blended)\n• 3/4 oz Averna\n• 3/4 oz Heavy Cream\n• 1 dash Angostura Bitters\n• 1 Egg Yolk\nShake once without ice and once with ice. Strain into a rocks glass and garnish with freshly grated nutmeg.\nThe nutmeg garnish contributed greatly to the nog's aroma. A creamy sip showcased the Averna's caramel, and the swallow offered the Scotch and a lightly bitter herbal finish. Probably a smokier Scotch than the Famous Grouse would have worked better here, but definitely nothing too smoky so as to dominate the flavor profile. A barspoon of Caol Ila, for example, would have made a great addition.\nFinally, I would like to thank JFL for hosting this month's Mixology Monday -- even with its dark theme that made me consider crafting a drink called \"Tinsel-Butt\" after the December veterinary woes. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHZUAl_L_T0Hi2eRfkQZmyM1_aeNUv-xiTlN_yCWPLXLAhirLUg_hk2_PLnlkiGdk8LZFvq1riSfiENS7vHlV6ATUv-hZlapIXLsRO8PPNo_mHmN2cHZ2RdkJicMHxogmiA12Lk6875c/s320/mxmologohumbug.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPAqPQD8YfNTXfbfVxPCm-NQ6pv0onsEfjnlwMv6Fh4ZlTbWd6G-AwOVEtzpqnAfsK0wcSMlc0OO2LqILQ80bu-AYj-yvTojML1Zlc2Hh4C7G3oqoZrIGdwsprP0CkvXa6oUrFtSjqOI/s320/midnightchoir971.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHZUAl_L_T0Hi2eRfkQZmyM1_aeNUv-xiTlN_yCWPLXLAhirLUg_hk2_PLnlkiGdk8LZFvq1riSfiENS7vHlV6ATUv-hZlapIXLsRO8PPNo_mHmN2cHZ2RdkJicMHxogmiA12Lk6875c/s800/mxmologohumbug.jpg", "comment_count": 9 }, { "title": "elegy", "url": "https://cocktailvirgin.blogspot.com/2012/12/elegy.html", "published": "2012-12-17T11:47:00.000-05:00", "updated": "2017-08-02T12:58:47.482-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "averna", "bitters (Angostura)", "calvados", "lemon juice", "lillet" ], "ingredients": [ "1 1/2 oz Daron Calvados", "3/4 oz Lillet Blanc", "1/2 oz Averna", "1/2 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and pour into a rocks glass. Add a straw, and garnish with a lemon twist.", "body_text": "1 1/2 oz Daron Calvados\n3/4 oz Lillet Blanc\n1/2 oz Averna\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice and pour into a rocks glass. Add a straw, and garnish with a lemon twist.\nTwo Mondays ago, we headed down to Estragon for dinner. For a first drink, bartender Sahil Mehta made me the Elegy, a recipe he created for a recent Angostura Bitters competition. The Elegy began its lament with lemon and apple aromas. The lemon sip offered a hint of apple notes, but most of the apple came through on the swallow along with herbal notes from the Averna and Angostura and a tart lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLFsCaNpPDJreJw4eHD9_ukH9k00yc5Qq85rqMW2Fjns2Lzx70gpqpWilBp9T8TaCTf1O0xkViRraZFeOiByLwhrRgkX1GUGKBSwj7F8J6GedaIYlyAQQOOnoyHvWgo5eYGfwfghc40Q/s320/clergy916.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLFsCaNpPDJreJw4eHD9_ukH9k00yc5Qq85rqMW2Fjns2Lzx70gpqpWilBp9T8TaCTf1O0xkViRraZFeOiByLwhrRgkX1GUGKBSwj7F8J6GedaIYlyAQQOOnoyHvWgo5eYGfwfghc40Q/s800/clergy916.jpg", "comment_count": 3 }, { "title": "diaspora", "url": "https://cocktailvirgin.blogspot.com/2012/12/diaspora.html", "published": "2012-12-17T12:41:00.000-05:00", "updated": "2017-08-02T12:58:03.285-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "ginger liqueur", "kümmel", "lime juice", "rum", "st. germain" ], "ingredients": [ "2 oz Ron Abuelo 7 Year Old Rum", "1/2 oz St. Germain", "1/4 oz King's Ginger Liqueur", "1/4 oz Kümmel", "1/2 oz Lime Juice" ], "instructions": "Muddle 2-3 curry leaves. Add rest of the ingredients and ice, shake, and double strain in a cocktail glass. Garnish with a curry leaf.", "body_text": "2 oz Ron Abuelo 7 Year Old Rum\n1/2 oz St. Germain\n1/4 oz King's Ginger Liqueur\n1/4 oz Kümmel\n1/2 oz Lime Juice\nMuddle 2-3 curry leaves. Add rest of the ingredients and ice, shake, and double strain in a cocktail glass. Garnish with a curry leaf.\nFor my next drink at Estragon, bartender Sahil Mehta wanted to show me another one of his contest entries called the Diaspora. The Diaspora got him into the semi-finals of the Bacardi cocktail competition held in October at the Boston Cocktail Summit. Since Estragon cannot carry Bacardi due to its cordial license restrictions, Sahil made this drink for me with Ron Abuelo, a Panamanian rum that is allowed under these strange Boston laws.\nThe curry leaf garnish contributed to the spice aromatics that filled the Diaspora's bouquet. On the sip, the lime juice was balanced by the sweet spice of the liqueurs; next, the swallow presented the rich rum, curry leaf, caraway, cumin, and ginger flavors. I have a feeling that even without the curry leaf in the recipe, it would still be delicious, but the fresh spice notes it contributes certainly adds another dimension to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qhncbtspzf5ixaJZOhYU4hMEypfvj5exfgFCHqiY64qOI4gLUzf9jKD3U1wBN3mFZftZ-m148CWEkrTGVWXfRINwF7S51sZwTBtV4JNAJrQN0dtBfl9gejQxTp3LMfiSgdLQXe4KvfE/s320/diaspora919.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qhncbtspzf5ixaJZOhYU4hMEypfvj5exfgFCHqiY64qOI4gLUzf9jKD3U1wBN3mFZftZ-m148CWEkrTGVWXfRINwF7S51sZwTBtV4JNAJrQN0dtBfl9gejQxTp3LMfiSgdLQXe4KvfE/s800/diaspora919.jpg", "comment_count": 2 }, { "title": "vow of silence", "url": "https://cocktailvirgin.blogspot.com/2012/12/vow-of-silence.html", "published": "2012-12-18T11:40:00.000-05:00", "updated": "2017-08-02T12:57:30.870-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Daniel Shoemaker", "source": "Teardrop Lounge", "year": null }, "categories": [ "averna", "chartreuse (yellow)", "gin", "grapefruit juice", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Ransom Old Tom Gin", "3/4 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Yellow Chartreuse", "1/4 oz Averna", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Ransom Old Tom Gin\n3/4 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Yellow Chartreuse\n1/4 oz Averna\n1/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I decided to search through\nThe Cocktail Hour\nrecipe booklets that Jacob Grier had mentioned on his\nblog\n. The series is a set of 3 guides -- one for rum, one for vodka, and one for gin -- with drinks gathered from west coast bartenders and writers as well as some classics thrown in the mix. The cocktail that caught my eye that night was the Vow of Silence created by Daniel Shoemaker of the Teardrop Lounge in Portland. The name which was suggestive of Carthusian monks did not let my expectations down, for some of the herbal elements in this gin-citrus drink were donated by Yellow Chartreuse.\nThe Vow of Silence greeted my nose with a savory and almost mint aroma. The citrussy sip yielded more grapefruit than lemon notes. Finally, the drink swallowed like it smelled with a bounty of herbal notes from the Ransom gin, Averna, and Yellow Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErwkweMPU6tL08DDNmPDmPQ5kCurjRvr4ehi0QbcfFgguwP6sFfYLEbpKA-HG5Bwdn_cjNWMqv7J9XcpaaqMJpOFbnVVmVP-NMIh0cCGhkmgU3NC7AQhuTc_uoZWPBtsXIDYXc6gR6eQ/s320/vowofsilence920.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErwkweMPU6tL08DDNmPDmPQ5kCurjRvr4ehi0QbcfFgguwP6sFfYLEbpKA-HG5Bwdn_cjNWMqv7J9XcpaaqMJpOFbnVVmVP-NMIh0cCGhkmgU3NC7AQhuTc_uoZWPBtsXIDYXc6gR6eQ/s800/vowofsilence920.jpg", "comment_count": 2 }, { "title": "snyder", "url": "https://cocktailvirgin.blogspot.com/2012/12/snyder.html", "published": "2012-12-18T12:50:00.000-05:00", "updated": "2017-08-02T12:56:55.437-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "applejack", "bitters (orange)", "curacao", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "2/3 Applejack (2 oz Laird's Applejack)", "2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth)", "1 dash Lemon Juice (1/4 oz)", "1 dash Curaçao (1/4 oz Pierre Ferrand Dry Curaçao)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist to the drink.", "body_text": "2/3 Applejack (2 oz Laird's Applejack)\n2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth)\n1 dash Lemon Juice (1/4 oz)\n1 dash Curaçao (1/4 oz Pierre Ferrand Dry Curaçao)\n(+ 1 barspoon Simple Syrup for balance)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass. I added a lemon twist to the drink.\nAfter the Vow of Silence, I still had lemon juice left over, and I found the Snyder in\nPioneers of Mixing at Elite Bars: 1903-1933\n. The recipe made me think of a Marconi Wireless if it had appeared in James Maloney's\nThe Twentieth-Century Guide for Mixing Fancy Drinks\n. True, it would probably need a glass rinsed with apricot liqueur\nto truly belong there, but the small amount of lemon juice did make me think of the\nManhattan Bell-Ringer\nand other drinks.\nThe Snyder presented an apple and lemon oil aroma that became more orange-driven as it warmed up. A lemon and orange sip contained a fruitiness from the applejack; however, most of the apple flavors came through on the swallow along with the vermouth and a lingering Curaçao note. Overall, it came across more like an Applejack Crusta sans sugared rim than a Marconi Wireless. Perhaps adjusting the applejack and sweet vermouth to 1 1/2 and 1 oz, respectively, or 1 1/4 oz each would have helped to make it more like a Marconi Wireless.", "images": [ "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=188095429X", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92ZNNdRsw58icrqVvu0O1p__yS991SrjzHFkVsr0kPYbmSurRhpFYh1B6ET9vcVfq2IHB7h123n012kVTJAwEkCvWlCTLCpIaazBm93REYAU5k10JESxzm4T_zCQXxCNOlPcoHzNsIQI/s320/snyder921.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92ZNNdRsw58icrqVvu0O1p__yS991SrjzHFkVsr0kPYbmSurRhpFYh1B6ET9vcVfq2IHB7h123n012kVTJAwEkCvWlCTLCpIaazBm93REYAU5k10JESxzm4T_zCQXxCNOlPcoHzNsIQI/s800/snyder921.jpg", "comment_count": 2 }, { "title": "daisy de santiago", "url": "https://cocktailvirgin.blogspot.com/2012/12/daisy-de-santiago.html", "published": "2012-12-19T12:02:00.000-05:00", "updated": "2017-08-02T12:55:36.732-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Charles Baker", "source": "Jigger, Beaker, & Glass", "year": null }, "categories": [ "#hawthorne", "chartreuse (yellow)", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz Bully Boy Rum", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Float 1/4 oz Yellow Chartreuse, garnish with mint, and add a straw.", "body_text": "2 oz Bully Boy Rum\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a rocks glass filled with crushed ice. Float 1/4 oz Yellow Chartreuse, garnish with mint, and add a straw.\nFor Repeal Night two weeks ago, I chose the Hawthorne's Farewell to Bathtub Gin event over the other tempting 79th anniversary celebrations going on across town. One of the drinks on the menu of Prohibition-era libations was the Daisy de Santiago; the drink also appears on the new version of Anvil's 100 Drink list so I knew that I had to try it that night. Bartender Katie Emmerson, who was manning the bar in the side room, mentioned that she chose this drink for the menu as she wanted something on crushed ice to serve. The recipe can be traced back to Charles Baker's\nJigger, Beaker, & Glass\nwhere he had it in Cuba at the old Bacardi Distillery bar; he went so far as to declare that the Daisy de Santiago and the classic Daiquiri were the two best Bacardi drinks that he had ever tried. The recipe that Baker presented is similar save for a switch of the Yellow Chartreuse and simple syrup proportions and an addition of a squirt of soda water.\nThe mint garnish contributed greatly to the Daisy de Santiago's aroma; at first I figured it would also be joined by the Yellow Chartreuse, but the sugar-dense liqueur probably sank instead of floated. The lime filled the sip as one would expect in a Daiquiri-like drink, and the swallow was all about the robust rum flavors that later gained herbal notes from the Yellow Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6zdhRhRRzWIVx9-Fu162qpau0xQQl5shChpcXF217Cbs1Rui2cJw9H2WYwmhUAOSlggqDdy4GQLqebEUgQElS553V0771SQtlaFXoWsFFXACNY8oHcjnTtkbQL8WFGvfSwxRtg9zQEw/s320/daisysantiago928.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6zdhRhRRzWIVx9-Fu162qpau0xQQl5shChpcXF217Cbs1Rui2cJw9H2WYwmhUAOSlggqDdy4GQLqebEUgQElS553V0771SQtlaFXoWsFFXACNY8oHcjnTtkbQL8WFGvfSwxRtg9zQEw/s800/daisysantiago928.jpg", "comment_count": 0 }, { "title": "very old cow", "url": "https://cocktailvirgin.blogspot.com/2012/12/very-old-cow.html", "published": "2012-12-19T12:58:00.000-05:00", "updated": "2017-08-02T12:55:01.815-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Nugent", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "aperol", "bitters (Peychaud's)", "maraschino", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "3/4 oz Aperol", "1/2 oz Punt e Mes", "1/4 oz Luxardo Maraschino Liqueur", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n3/4 oz Aperol\n1/2 oz Punt e Mes\n1/4 oz Luxardo Maraschino Liqueur\n1 dash Peychaud's Bitters\nStir with ice and strain into a coupe glass. Twist an orange peel over the top.\nAfter the Repeal Party at the Hawthorne, I met up with Andrea at the Citizen Public House for a late night snack and drink. For a cocktail, bartender John Nugent recommended the mezcal-based Very Old Cow that he had created. The drink began with an orange oil, fruity Aperol, and smoky mezcal aroma. The Punt e Mes' grape and Aperol's orange sip was followed by the mezcal, Punt e Mes' bitter elements, and a light Maraschino finish. The Aperol and lighter touch of Maraschino in this drink definitely took it in a different direction than other mezcal Red Hook-like drinks like the\nMagoun Squad\n,\nSouth Congress\n, and\n1910 Cocktail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gOO0KGJALcPrgtK0QG0UuBI9nDRKMysom4QPfl0Oztn0N4A1alvop11pXQN8czRMw4virHYE-wtvNrBF14RyN-fKLyBaMd5V326fYs8p6wYNsk0UPmTjahTTNtbpvEGXk0WTYw5eXF4/s320/veryoldcow930.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gOO0KGJALcPrgtK0QG0UuBI9nDRKMysom4QPfl0Oztn0N4A1alvop11pXQN8czRMw4virHYE-wtvNrBF14RyN-fKLyBaMd5V326fYs8p6wYNsk0UPmTjahTTNtbpvEGXk0WTYw5eXF4/s800/veryoldcow930.jpg", "comment_count": 0 }, { "title": "early fog", "url": "https://cocktailvirgin.blogspot.com/2012/12/early-fog.html", "published": "2012-12-20T12:08:00.000-05:00", "updated": "2017-08-02T12:54:26.519-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "artbar" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "Jordan Marshall", "source": "ArtBar", "year": null }, "categories": [ "#artbar", "*hot", "bitters (other)", "brandy", "cointreau", "ginger liqueur", "tea" ], "ingredients": [ "1 oz Lepanto Spanish Brandy", "1 oz Art in the Age's Snap Ginger Liqueur", "1/2 oz Cointreau", "1/2 oz Earl Grey Syrup (1:1)", "1 dash Bittermens Peppercake Gingerbread Bitters" ], "instructions": null, "body_text": "1 oz Lepanto Spanish Brandy\n1 oz Art in the Age's Snap Ginger Liqueur\n1/2 oz Cointreau\n1/2 oz Earl Grey Syrup (1:1)\n1 dash Bittermens Peppercake Gingerbread Bitters\nHeat a cocktail glass with boiling water. Stir ingredients without ice to mix. Steam milk (*). Dump hot water out of cocktail glass, pour in stirred ingredients, and top with 2 oz steamed milk. Spoon froth on top and garnish with freshly grated nutmeg.\n(*) Hot milk will work in a pinch although there will be less froth element.\nTwo Thursdays ago, I made my way down to the Royal Sonesta Hotel to visit the ArtBar. After the chilly walk over, a hot drink seemed like a good start. Therefore, I asked bartender Elizabeth Powell for the Early Fog. Elizabeth mentioned that fellow bartender Jordan Marshall had created this warm libation that coupled citrus peel and ginger notes.\nThe steamy vapors of the Early Fog brought ginger and nutmeg aromas to my nose. A warm milky sip contained orange notes from the Cointreau and perhaps the Earl Grey's bergamot. Next, the brandy joined the ginger on the swallow along with some dryness from the black tea on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR80Ja48pNCKjh6TmwB9QpDqwcfWwHKzchH1AK2A1tvUDgJx-GRfVmBhmMc3Dmdk8olJFdeRDOHK8Oqiq34wIycgpzdocUrjxIoK-JeiaO611Pg4f60vULTFOdOWH4q4z0VZEzt8cPqSc/s320/earlyfog931.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR80Ja48pNCKjh6TmwB9QpDqwcfWwHKzchH1AK2A1tvUDgJx-GRfVmBhmMc3Dmdk8olJFdeRDOHK8Oqiq34wIycgpzdocUrjxIoK-JeiaO611Pg4f60vULTFOdOWH4q4z0VZEzt8cPqSc/s800/earlyfog931.jpg", "comment_count": 0 }, { "title": "stitzle flip", "url": "https://cocktailvirgin.blogspot.com/2012/12/stitzle-flip.html", "published": "2012-12-20T12:56:00.000-05:00", "updated": "2017-08-02T12:53:52.594-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "artbar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "josh childs", "source": "boston globe", "year": null }, "categories": [ "#artbar", "bitters (aged)", "egg", "falernum", "quinquina", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bulleit Bourbon", "3/4 oz Falernum", "3/4 oz Vanilla Syrup", "1/2 oz Bonal Gentiane Quina", "2 dash Fee Brothers' Cherry Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Double strain into a coupe glass and garnish with 5 drops Fee Brothers' Whiskey Barrel Bitters and a cherry.", "body_text": "2 oz Bulleit Bourbon\n3/4 oz Falernum\n3/4 oz Vanilla Syrup\n1/2 oz Bonal Gentiane Quina\n2 dash Fee Brothers' Cherry Bitters\n1 Whole Egg\nShake once without ice and once with ice. Double strain into a coupe glass and garnish with 5 drops Fee Brothers' Whiskey Barrel Bitters and a cherry.\nFor my second drink at ArtBar, I asked bartender Elizabeth Powell for the Stitzle Flip that I had read about on Josh Childs'\nBoston Globe\nblog\npost\n. While the Flip was on the sweet side, it definitely had a lot of complexity to it. Once mixed, a cherry vanilla aroma was followed by a creamy sip containing light grape notes from the Bonal. Next, a bitter cherry and Bourbon swallow was capped off by a lightly clove finish. While the sip was definitely sweet, the Bourbon and clove did help to dry out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhia7IfCltZpY9hmYRhq-vs6CkzVk1OPKZnpOs2C6YLpUQh_rwdk9REMNXbFQZ7KntfrLtBDilIHQNggDXwnTFuXN_dILPlm4oVZ-SfcH3AWicCnIton2TkWyUK0ORjWAv7COJJZaa-3gc/s320/stitzleflip933.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhia7IfCltZpY9hmYRhq-vs6CkzVk1OPKZnpOs2C6YLpUQh_rwdk9REMNXbFQZ7KntfrLtBDilIHQNggDXwnTFuXN_dILPlm4oVZ-SfcH3AWicCnIton2TkWyUK0ORjWAv7COJJZaa-3gc/s800/stitzleflip933.jpg", "comment_count": 0 }, { "title": "son of man", "url": "https://cocktailvirgin.blogspot.com/2012/12/son-of-man.html", "published": "2012-12-21T11:59:00.002-05:00", "updated": "2022-12-04T10:54:36.093-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Matthew Schrage", "source": "Blue Room", "year": null }, "categories": [ "amaro", "bitters (other)", "calvados", "cynar", "galliano" ], "ingredients": [ "1 1/2 oz Calvados (Boulard VSOP)", "1/2 oz Amaro Montenegro", "1/2 oz Galliano", "1/2 oz Cynar", "1 dash Bittermens Boston Bittahs" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Calvados (Boulard VSOP)\n1/2 oz Amaro Montenegro\n1/2 oz Galliano\n1/2 oz Cynar\n1 dash Bittermens Boston Bittahs\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I decided to make a recipe that came by way of Matthew Schrage who bartends at the Blue Room in Cambridge. He had created an herbal Calvados recipe and needed assistance with the name, so he emailed me the details. Since I know that Matt has an interest in Dadaist and Surrealists from discussing the\nHugo Ball\nwith him, I decided to run with the apple idea and name the drink after surrealist René Magritte's self-portrait Le fils de l'homme (the Son of Man).\nThe Son of Man proffered a minty aroma from the Amaro Montenegro and vanilla and star anise notes from the Galliano. A lightly fruity sip shared apple and vanilla flavors. Most of the fruit though came through on the swallow as a barrel-aged apple that was spiced by herbal flavors from the liqueurs. Moreover, the Galliano contributed greatly to the finish with lingering vanilla and star anise notes. Surprisingly, the Cynar was less noticeable in the mix; perhaps it worked to accentuate Amaro Montenegro's mintiness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42xQUkLGCS1az-km76uVizXS-D_ugB9mXJ5X7vznJTW-efPaNPzpC0zKDpVwQEY4mwIQMDPH-bRvEEVEIvQNV0zqbyYdYPe-y7LePUO7Q_B5LAfmliTmb-49NEGQAJhTp_bVUpz756QU/s320/sonofman935.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42xQUkLGCS1az-km76uVizXS-D_ugB9mXJ5X7vznJTW-efPaNPzpC0zKDpVwQEY4mwIQMDPH-bRvEEVEIvQNV0zqbyYdYPe-y7LePUO7Q_B5LAfmliTmb-49NEGQAJhTp_bVUpz756QU/s800/sonofman935.jpg", "comment_count": 2 }, { "title": "lazy bear", "url": "https://cocktailvirgin.blogspot.com/2012/12/lazy-bear.html", "published": "2012-12-21T13:19:00.000-05:00", "updated": "2017-08-02T12:52:46.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jacob Grier", "source": "Lazy Bear", "year": null }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "pimento dram", "rum", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Jamaican Rum (Smith & Cross)", "3/4 oz Rye Whiskey (Ryan & Wood)", "3/4 oz Lime Juice", "3/4 oz Honey Syrup (1:1)", "3 dash Spiced Bitters (equal parts Angostura Bitters and Allspice Dram)" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Add a straw.", "body_text": "3/4 oz Jamaican Rum (Smith & Cross)\n3/4 oz Rye Whiskey (Ryan & Wood)\n3/4 oz Lime Juice\n3/4 oz Honey Syrup (1:1)\n3 dash Spiced Bitters (equal parts Angostura Bitters and Allspice Dram)\nShake with ice and strain into a rocks glass filled with ice. Add a straw.\nAfter the Son of Man, I flipped through the rum booklet of\nThe Cocktail Hour\nseries and found Jacob Grier's Lazy Bear. Jacob created the recipe for a wedding reception held at Lazy Bear, an underground restaurant in San Francisco. Once mixed, the drink's funky Jamaican rum played a large role in the aroma along with the lime. A tart honey-lime sip led into a Smith & Cross rum swallow that finished with spice notes from the bitters. The rye was never clearly definable in the flavor profile, but it did serve to lighten the drink by decreasing the amount of the overproof and surly rum in the jiggerful of spirit base. The lime also probably helped to accentuate the rum more than the rye; rye seems to pop out more when lemon is used instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZf0E_DFiIF4WNcxPN84bUqQs2JWj44vefTwLNVPQlpiaQf_vgutfuDTOC59LsQzuF7GddYV8GHQpnkRoCzoB8XCQoxZUEs-_XU4-LLWF-UuR_Griv_SzCsm6Bm9jZ5X_rE_E9rLBz3s/s320/lazybear936.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZf0E_DFiIF4WNcxPN84bUqQs2JWj44vefTwLNVPQlpiaQf_vgutfuDTOC59LsQzuF7GddYV8GHQpnkRoCzoB8XCQoxZUEs-_XU4-LLWF-UuR_Griv_SzCsm6Bm9jZ5X_rE_E9rLBz3s/s800/lazybear936.jpg", "comment_count": 0 }, { "title": "cock 'n bull special", "url": "https://cocktailvirgin.blogspot.com/2012/12/cock-n-bull-special.html", "published": "2012-12-24T12:23:00.001-05:00", "updated": "2025-03-19T09:57:14.793-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "Cock 'n Bull", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "cognac", "curacao", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Four Roses)", "3/4 oz Benedictine", "1/2 oz Cognac (Pierre Ferrand 1840)", "1/4 oz Curaçao (Pierre Ferrand Dry Curaçao)", "1 dash Angostura Bitters" ], "instructions": "Build in an Old Fashioned glass with a big ice cube. Stir to chill and garnish with an orange twist.", "body_text": "3/4 oz Bourbon (Four Roses)\n3/4 oz Benedictine\n1/2 oz Cognac (Pierre Ferrand 1840)\n1/4 oz Curaçao (Pierre Ferrand Dry Curaçao)\n1 dash Angostura Bitters\nBuild in an Old Fashioned glass with a big ice cube. Stir to chill and garnish with an orange twist.\nA few Saturdays ago, I was perusing the new and improved Anvil's 100 Drink List and spotted the Cock 'n Bull Special. The Cock 'n Bull was a British-style pub that opened in Los Angeles in 1937, and during its fifty year life, it was best known as the birthplace of the Moscow Mule. I was able to locate the recipe for the Cock 'n Bull Special in Ted Saucier's\nBottoms Up\n; this meant that their namesake cocktail was crafted sometime between 1937 and the book being published in 1951. Saucier's recipe did not include Angostura Bitters; however, it was included in the Anvil's list of ingredients, so I added a dash.\nAlong with the orange twist's aroma was one that alternated between being more Bénédictine and more Bourbon. Next, a malt and orange sip was followed by a Cognac swallow and herbal finish. Overall, the Cock 'n Bull Special had a New Orleans feel to it for it reminded me of a cross between a Vieux Carré and a Cocktail à la Louisiane sans vermouth and absinthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6o_eDqnSocvTeIy7hePD4CQZZJMWfLUfe_7slEcdapvf83fhdoEUCS1bofQVAvUBLuJURmXhR-HHozsvetqyBAzkojUkbqJAW95hyibXkhdOX8X_pGAwqlCX0uNCny8tVfdjypdsjJro/s320/cocknbull937.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6o_eDqnSocvTeIy7hePD4CQZZJMWfLUfe_7slEcdapvf83fhdoEUCS1bofQVAvUBLuJURmXhR-HHozsvetqyBAzkojUkbqJAW95hyibXkhdOX8X_pGAwqlCX0uNCny8tVfdjypdsjJro/s800/cocknbull937.jpg", "comment_count": 1 }, { "title": "harvard yard #2", "url": "https://cocktailvirgin.blogspot.com/2012/12/harvard-yard-2.html", "published": "2012-12-24T13:14:00.000-05:00", "updated": "2017-08-02T12:51:18.369-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Aaron Butler", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "becherovka", "bitters (Angostura)", "pimento dram", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon", "1 oz Cocchi Sweet Vermouth", "1/2 oz Becherovka", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with St. Elizabeth Allspice Dram. Stir with ice and strain into a cocktail glass rinsed with St. Elizabeth Allspice Dram.", "body_text": "2 oz Buffalo Trace Bourbon\n1 oz Cocchi Sweet Vermouth\n1/2 oz Becherovka\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass rinsed with St. Elizabeth Allspice Dram.\nSunday about two weeks ago, Andrea and I stopped at the bar at Russell House Tavern for dinner. For a first drink, I asked bartender John McElroy for the Harvard Yard #2 as I was in a whiskey mood. The drink is named after the nearby part of campus that can almost be seen from the restaurant's front door. Out of curiosity, I asked what the original Harvard Yard recipe was that appeared on the menu back when Aaron Butler was the bar manager there. John provided this recipe:\nHarvard Yard #1\n• 2 1/2 oz Pikesville Rye\n• 1 oz Dubonnet Rouge\n• 1/2 oz Benedictine\nStir with ice and strain into a cocktail glass rinsed with St. Elizabeth Allspice Dram.\nBasically, they had switched the rye to Bourbon, the herbal Bénédictine to the spiced Becherovka, Dubonnet to sweet vermouth, and cocktail to rocks glass besides adding a dash of Angostura Bitters. Once mixed, the #2 offered an allspice aroma from the rinse. A grape and malt sip led into Bourbon, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMRSHmCK2t4qTc93UKhNsVRc5AadYu4DmA3HcAjM7elEgNBEa-pE5d-czxMzUgagrVN3WCE3P1f-OIKCVh1CJnDpHhSUolo6W_Xe94ogm4HhNBWs0_dLdqP3z3sYKAjVTAIET_b2IFk4/s320/harvardyard938.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMRSHmCK2t4qTc93UKhNsVRc5AadYu4DmA3HcAjM7elEgNBEa-pE5d-czxMzUgagrVN3WCE3P1f-OIKCVh1CJnDpHhSUolo6W_Xe94ogm4HhNBWs0_dLdqP3z3sYKAjVTAIET_b2IFk4/s800/harvardyard938.jpg", "comment_count": 0 }, { "title": "sazerac toddy", "url": "https://cocktailvirgin.blogspot.com/2012/12/sazerac-toddy.html", "published": "2012-12-25T12:18:00.000-05:00", "updated": "2017-08-02T12:50:24.702-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": "hot", "glassware": null, "technique": "build", "attribution": { "creator": "John McElroy", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "*hot", "bitters (Peychaud's)", "cream", "herbsainte", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "3 oz Old Overholt Rye", "1/2 oz Simple Syrup", "7 dash Peychaud's Bitters" ], "instructions": "Build in a pre-heated Irish coffee mug. Fill with boiling water (~4-5 oz) leaving some space at the top, and stir to mix. Add ~1 oz Herbsaint whipped cream (*), spritz with Herbsaint, and garnish with a lemon twist.", "body_text": "3 oz Old Overholt Rye\n1/2 oz Simple Syrup\n7 dash Peychaud's Bitters\nBuild in a pre-heated Irish coffee mug. Fill with boiling water (~4-5 oz) leaving some space at the top, and stir to mix. Add ~1 oz Herbsaint whipped cream (*), spritz with Herbsaint, and garnish with a lemon twist.\n(*) 4 oz cream, 2 oz Hersaint, 1 oz simple syrup shaken with a balled up spring from a Hawthorne strainer until whipped. Normally, this is made as 20 oz cream, 8 oz Herbsaint, 4 oz simple syrup in an iSi charger.\nFor Andrea's first drink at Russell House Tavern, she was seeking something hot to warm up with after the chilly walk over. Therefore, bartender John McElroy suggested the Sazerac Toddy that he created. He figured that the cold version of the classic was so delicious that it would have to translate into a delightful warm drink as well. Indeed, Max Toste had the same thought process with his\nHot Old Fashioned\nat Deep Ellum.\nMy first sip of the Sazerac Toddy was mainly about the whipped cream foam, and the initial aromas were lemon and anise, and the topping yielded a creamy sip with an anise swallow. Once I incorporated the hot beverage below, it was malty on the sip from the whiskey, and rye barrel, anise, and spice on the swallow. While it was like a regular Sazerac, the cream functioned to coat the tongue, soften the flavors, and negate the stinging effects of the warm alcohol.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUYxTNuLNxqlkriX3lOn_EXhIYFxmIUvCwCNr7UHtd4i-1VzaEqQ4uPGd1R1eZYHsw-x7Sa28zFSNjSuXLaup46qVMyiJtmOuHzoqmg_3kCaQ_IyWatpeqaRehJZ3OjmKGyVlEH-miE4/s320/sazeractoddy939.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUYxTNuLNxqlkriX3lOn_EXhIYFxmIUvCwCNr7UHtd4i-1VzaEqQ4uPGd1R1eZYHsw-x7Sa28zFSNjSuXLaup46qVMyiJtmOuHzoqmg_3kCaQ_IyWatpeqaRehJZ3OjmKGyVlEH-miE4/s800/sazeractoddy939.jpg", "comment_count": 0 }, { "title": "farewell & adieu", "url": "https://cocktailvirgin.blogspot.com/2012/12/farewell-adieu.html", "published": "2012-12-25T12:50:00.000-05:00", "updated": "2017-08-02T12:48:34.994-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John McElroy", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "benedictine", "bitters (Angostura)", "drambuie", "mezcal", "rum" ], "ingredients": [ "1 1/2 oz Del Maguey San Luis Del Rio", "1 1/2 oz Privateer Amber Rum", "1/2 oz Benedictine", "1/2 oz Drambuie", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Del Maguey San Luis Del Rio\n1 1/2 oz Privateer Amber Rum\n1/2 oz Benedictine\n1/2 oz Drambuie\n2 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\nFor a nightcap at Russell House Tavern, John McElroy mentioned the Fairwell & Adieu that he had created. I remembered reading about the drink a few weeks before in Josh Childs'\nblog post\non Boston.com. When John mentioned the large, booze-forward recipe, I figured that the name of the drink was a direct correlation of its effects. However, John explained that it was the song that Quint sings in\nJaws\n:\nFarewell and adieu to you fair Spanish ladies,\nFarewell and adieu you ladies of Spain;\nFor we've received orders for to sail back to Boston,\nAnd so nevermore shall we see you again.\nThe Fairwell & Adieu's aroma was rather mezcal driven. A honey and barrel-aged rum sip led into a mezcal and herbal swallow. Taken as a whole, the drink was reminiscent of a single malt Scotch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6g_kn-MoDd96QwoFg4KLVNnVU56J0ManNpYmkt85zQw1umyOdD5geqqMVd76y4rIGbmMdq1e3CYd6B7S9PqK0w12DU4i4VRCR1stMRuQVU7UUJBcwsNM5P7lTTn2rPCp2UMB83tkj0M/s320/farewelladieu940.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6g_kn-MoDd96QwoFg4KLVNnVU56J0ManNpYmkt85zQw1umyOdD5geqqMVd76y4rIGbmMdq1e3CYd6B7S9PqK0w12DU4i4VRCR1stMRuQVU7UUJBcwsNM5P7lTTn2rPCp2UMB83tkj0M/s800/farewelladieu940.jpg", "comment_count": 1 }, { "title": "wood word", "url": "https://cocktailvirgin.blogspot.com/2012/12/wood-word.html", "published": "2012-12-26T12:06:00.000-05:00", "updated": "2017-08-02T12:47:47.253-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Woodworth", "source": "Catalyst", "year": null }, "categories": [ "#silvertone", "chartreuse (green)", "gin", "lime juice" ], "ingredients": [ "3/4 oz Citadel Gin", "3/4 oz Green Chartreuse", "3/4 oz Dimmi Liqueur", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Citadel Gin\n3/4 oz Green Chartreuse\n3/4 oz Dimmi Liqueur\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nA few Thursdays ago, we had dinner at Silvertone. After dining, we noted a pair of seats at the bar and sat down for a drink. Bartender Josh Childs offered to make me a Wood Word, a Last Word variation that appears on the Trina's Starlite Lounge's menu. The recipe was created by Scott Woodworth, a bartender at Catalyst, and is a play on his name. His variation uses Dimmi instead of Maraschino; besides the herbal notes in Dimmi that would work well with the gin and Chartreuse, it possesses peach and apricot flower notes that perhaps function for the Maraschino's fruity side.\nThe Wood Word showcased the Green Chartreuse aroma, but it was devoid of the nutty Maraschino notes present in a Last Word. The lime sip was followed by gin, Dimmi, and Chartreuse botanicals. Indeed, the Dimmi added a lot of herbal depth to the mix and helped to meld the gin and Chartreuse together. Moreover, somehow there was a ghost of Maraschino flavor on the swallow that could be attributed to the fruit blossoms in the Dimmi.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnyVnHB2EoYGM5JzOIifB3WXgwixPS3NAjvYj1i99yFHsK4F4lNAl9x4FOXbnoOpo-SsQnk50ITRoP0BvxkwM7daamhXKBsFNaUYUHejwZYiA32LFzjLdbUiXMkx2hvY4Y1kyO3Wp_L8/s320/woodword967.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnyVnHB2EoYGM5JzOIifB3WXgwixPS3NAjvYj1i99yFHsK4F4lNAl9x4FOXbnoOpo-SsQnk50ITRoP0BvxkwM7daamhXKBsFNaUYUHejwZYiA32LFzjLdbUiXMkx2hvY4Y1kyO3Wp_L8/s800/woodword967.jpg", "comment_count": 0 }, { "title": "cedric's chartreuse smash", "url": "https://cocktailvirgin.blogspot.com/2012/12/cedrics-chartreuse-smash.html", "published": "2012-12-26T12:51:00.000-05:00", "updated": "2017-08-02T12:47:08.712-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Cedric Adams", "source": "Silvertone", "year": null }, "categories": [ "#silvertone", "chartreuse (green)", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Green Chartreuse", "3/4 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Muddle a half dozen or so mint leaves with simple syrup. Add rest of ingredients and ice, shake, and double strain into a rocks glass filled with crushed ice. Garnish with fresh mint and add a straw.", "body_text": "2 oz Green Chartreuse\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\nMuddle a half dozen or so mint leaves with simple syrup. Add rest of ingredients and ice, shake, and double strain into a rocks glass filled with crushed ice. Garnish with fresh mint and add a straw.\nFor Andrea's drink at Silvertone, she requested from bartender Josh Childs a Chartreuse Smash. The recipe for this libation appears in\nDrink & Tell: A Boston Cocktail Book\n; however, it has yet to find its way on to the blog until now. The history I provided in the book is, \"At Silvertone, if Cedric Adam's name is associated with a drink, there is a good chance it contains Green Chartreuse.\" Indeed, my first drink at Silvertone years ago was Cedric's Chartreuse Gimlet. As I mentioned in the summary of the\nHistory and Change of Downtown Boston Bar Culture\ntalk, Cedric was one of the first bartenders in town pouring and prosthelytizing about the wonders of this herbal elixir, and he is often cited as the reason it became so popular here starting around 15 years ago. Silvertone was also one of the leaders in using fresh juice in Boston, so drinks like the Gimlets and Smashes would shine more than drinks made with Roses' and bottled juices back then.\nAs for tasting notes, the mint contributed greatly to the Smash's aroma along with Chartreuse herbal notes poking through. A lime sip gave way to Chartreuse and fresh mint on the swallow. There are no great surprises here, but its simplicity of ingredients still provides a wealth of flavor as it does in another Boston Chartreuse legend, the\nSilent Order\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UGL1j_Pby-8wss0mb19ZuKtorPo2FZK4lqiXInuHoHdnVHG2cYmeCyfCW9hxTy2JvHnonupLNx_zAfb_lTfr9Cc5LQm8wQ_Wq8TnF8aSf8cdF4xg3MPE1RVrNnlfxHkxbfP7PQEoP_E/s320/chartreusesmash966.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UGL1j_Pby-8wss0mb19ZuKtorPo2FZK4lqiXInuHoHdnVHG2cYmeCyfCW9hxTy2JvHnonupLNx_zAfb_lTfr9Cc5LQm8wQ_Wq8TnF8aSf8cdF4xg3MPE1RVrNnlfxHkxbfP7PQEoP_E/s800/chartreusesmash966.jpg", "comment_count": 1 }, { "title": "tangier nights", "url": "https://cocktailvirgin.blogspot.com/2012/12/tangier-nights.html", "published": "2012-12-27T12:23:00.001-05:00", "updated": "2023-04-07T20:02:53.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Freddy Janowitz", "source": "Café Royal Cocktail Book", "year": 1930 }, "categories": [ "*spiritsreview", "cognac", "swedish punsch" ], "ingredients": [ "2/5 Caloric Punch (1 oz Kronan Swedish Punsch)", "2/5 Courvoisier Brandy (1 oz Pierre Ferrand 1840 Cognac)", "1/5 Cusenier White Crème de Menthe (1/2 oz Tempus Fugit)" ], "instructions": "Stir with ice and strain into a sherry glass (small cocktail glass).", "body_text": "2/5 Caloric Punch (1 oz Kronan Swedish Punsch)\n2/5 Courvoisier Brandy (1 oz Pierre Ferrand 1840 Cognac)\n1/5 Cusenier White Crème de Menthe (1/2 oz Tempus Fugit)\nStir with ice and strain into a sherry glass (small cocktail glass).\nTwo weeks ago, I spotted Tempus Fugit's crème de menthe at Ball Square Fine Wines in Somerville. I had been waiting for a quality crème de menthe for a while as a savoir from the bottom shelf bottles, so I gladly snagged a bottle. For tasting notes, it was more subtle than expected; indeed, it was more herbal with natural peppermint and spearmint notes and less of an intense, almost synthetic extract flavor that is common in many of the other brands. For a cocktail to put it use, I looked through the\nCafé Royal Cocktail Book\nand found the Tangier Nights. The recipe was an original created in the 1930s by UK Bartender Guild member Freddy Janowitz and looked like a\nStinger\nthat was enhanced by Swedish Punsch.\nThe Punsch's rum joined the liqueur's mint on the nose. A smooth sip led into brandy, mint, and the Punsch's tea on the swallow. As it warmed up, the Tangier Nights became a little sharper and more Batavia Arrack-driven on the finish; perhaps serving this drink on crushed ice like the Stinger might help to reduce this effect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPU6TLbjb1WzJVNlYqcunsmISn6SfoJEs8RlUXYnCCyyKErF9B_HPwQYuLbbg6L3-Jn11XsIHSUly3fJ5Td9JaBa9f8_0F9gelUAAY2NEuXvy89BYm6qsl9nHXnKOvaIksRbKb3N8wpY/s320/tangiernights968.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPU6TLbjb1WzJVNlYqcunsmISn6SfoJEs8RlUXYnCCyyKErF9B_HPwQYuLbbg6L3-Jn11XsIHSUly3fJ5Td9JaBa9f8_0F9gelUAAY2NEuXvy89BYm6qsl9nHXnKOvaIksRbKb3N8wpY/s800/tangiernights968.jpg", "comment_count": 3 }, { "title": "after dark cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/12/after-dark-cocktail.html", "published": "2012-12-27T13:21:00.000-05:00", "updated": "2017-09-07T11:44:16.551-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Dan Nicolaescu", "source": "Mayahuel", "year": null }, "categories": [ "benedictine", "bitters (mole)", "kahlua", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Lustau Don Nuño Dry Oloroso Sherry", "3/4 oz El Tesoro Reposado Tequila (Espolón)", "1/4 oz Galliano Ristretto Espresso Liqueur", "1/4 oz Benedictine", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Lustau Don Nuño Dry Oloroso Sherry\n3/4 oz El Tesoro Reposado Tequila (Espolón)\n1/4 oz Galliano Ristretto Espresso Liqueur\n1/4 oz Benedictine\n1 dash Mole Bitters\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I decided to make a drink from the recent Vino de Jerez cocktail competition. The one that called out to me was also the winner -- the After Dark created by Dan Nicolaescu of Mayahuel in New York City. Once mixed, the After Dark greeted the nose with a coffee and chocolate aroma. A grape and roasted sip was followed by a nutty sherry, herbal, and chocolate swallow. When the drink was cold, the tequila was not as apparent, but it seemed to fit in quite well; as it warmed up, the agave flavors began to appear on the swallow.  The tequila-nutty sherry combination also worked rather well in a Thomas Waugh's 2009 contest entry, the\nDelores Park Swizzle\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWRDOfZYh-rKk3eqxa9InnUOWJDJ29-hvrtNxYHlS5fRlghkq6jhvy4IidpWtC_WYqE7RQ2WrbJuOVdi_52_VCjLFtb219A5SeEAJy_AaA6W1hEB6ic-vPJF0AsxdpUTQ0fobQfNzW5I/s320/afterdark972.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWRDOfZYh-rKk3eqxa9InnUOWJDJ29-hvrtNxYHlS5fRlghkq6jhvy4IidpWtC_WYqE7RQ2WrbJuOVdi_52_VCjLFtb219A5SeEAJy_AaA6W1hEB6ic-vPJF0AsxdpUTQ0fobQfNzW5I/s800/afterdark972.jpg", "comment_count": 0 }, { "title": ":: let's bring back - the cocktail edition :: & the veritas cocktail", "url": "https://cocktailvirgin.blogspot.com/2012/12/lets-bring-back-cocktail-edition.html", "published": "2012-12-28T11:41:00.000-05:00", "updated": "2017-08-02T12:44:43.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "*book review", "cointreau", "creme de cassis", "gin", "lime juice" ], "ingredients": [ "3/4 oz Gin (Martin Miller Westbourne)", "3/4 oz Cointreau", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a small cocktail glass, and float 1/4 oz crème de cassis (it will probably sink on you though; I later stirred it in).", "body_text": "3/4 oz Gin (Martin Miller Westbourne)\n3/4 oz Cointreau\n3/4 oz Lime Juice\nShake with ice, strain into a small cocktail glass, and float 1/4 oz crème de cassis (it will probably sink on you though; I later stirred it in).\nFollowing the After Dark two Fridays ago, I began to peruse my new copy of Lesley Blume's\nLet's Bring Back: The Cocktail Edition. A Compendium of Impish, Romantic, Amusing, and Occasionally Appalling Potations from Bygone Eras\n. The book is a recently published collection of classic recipes, many of which have been forgotten over time and are rarely called upon despite appearing in more common books like Duffy and Trader Vic's. Blume explains, \"Plenty of splendid cocktails have been rudely shunted aside after falling out of vogue -- and their successors often do not hold a candle to the drinks they replace.\" Sourcing recipes from the late 19th century up until the 1960s, the collection takes a humorous look at a literal gross of these drinks with special attention given to potations with noteworthy names. Each recipe is accompanied by a short history including entertaining facts or quotes about people involved, and the page is decorated rather elegantly in period fashion. For critique, if you have a decent collection, you will probably have most of these drinks; however, having them displayed in a new and favorable light will probably make you more willing to try them. In addition, some of the recipes are not my preferred ones such as the Fluffy Ruffles not including a piece of lime peel in the shake to make it more than just a Rum Manhattan (something that I discussed with\nBoulderLibation\nwho repeated the drink with the peel after I urged him to try). Also, the Symphony of Moist Joy has a newer recipe that avoids the expensive and difficult to source crème de rose and sadly replaces it with grenadine of all things (but at least you can make it). Regardless, this book is stylish and there is much value in the text and illustrations that puts a positive perspective on these semi-neglected gems.\nWhile I was tempted to do the Symphony of Moist Joy since it has one of the best cocktail names ever, I am still holding out for now until Crispin's Crème de Rose made at the Germain-Robin distillery in California makes its way out to Massachusetts. Instead, I opted for the Veritas Cocktail which seemed like a Pegu Club of sorts that swapped the Angostura Bitters for crème de cassis. The cassis was added as a float, but knowing that cassis is one of the most densely sugared liqueurs out there, it as expected still sunk no matter how carefully I layered it. While it is pictured above with a cassis layer on the bottom, I ended up stirring it in. The liqueur's currant joined the Cointreau's orange on the nose. An orange and lime sip contained berry flavors, and the swallow showcased the gin along with more cassis and the lime's tartness. Overall, the crème de cassis added a lot of complexity here without dominating the drink like cassis can often do.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwL12d2-Dk8Z_7hLhtgjtD0a_Jj4jE_EFmQaEfZ-huUOZbKl8Ib5nJjzS2RUUlUUA8xfcWvykwl9wVCF-1Q2eAwgHrKVC_CBaSOTebOIA0Gnp_9m4rOX6bVmTb7DhXeMGtnmzuoDIlP8/s320/letsbringback.jpg", "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1452108269", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jXbeFOVG5yfqiORWNz-dvL2kdEseVlKSEYYqiAB8Po39TtceLb57YUsixg_fGadRwEgn5Z3giRsaENBKlT_zT4-EwsOu4P4Ft5fkZCW3qbDRceCO5WyLpg3_gWXKVhvyrk5OeCovvjc/s320/veritas973.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwL12d2-Dk8Z_7hLhtgjtD0a_Jj4jE_EFmQaEfZ-huUOZbKl8Ib5nJjzS2RUUlUUA8xfcWvykwl9wVCF-1Q2eAwgHrKVC_CBaSOTebOIA0Gnp_9m4rOX6bVmTb7DhXeMGtnmzuoDIlP8/s800/letsbringback.jpg", "comment_count": 1 }, { "title": "the independent", "url": "https://cocktailvirgin.blogspot.com/2012/12/the-independent.html", "published": "2012-12-28T12:17:00.000-05:00", "updated": "2017-08-02T12:43:21.572-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sean Frederick", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "bitters (orange)", "curacao", "lillet", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Citizen's Miltonduff Single Barrel Scotch", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Punt e Mes", "1/2 oz Cocchi Americano", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe glass.", "body_text": "1 1/2 oz Citizen's Miltonduff Single Barrel Scotch\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Punt e Mes\n1/2 oz Cocchi Americano\n2 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail coupe glass.\nTwo Mondays ago after my DJing gig, we headed over to Tasty Burger for dinner followed by a nightcap at the Citizen Public House where bartenders Sean Frederick and Dave Delaney were busy slinging drinks. For my cocktail, I asked Sean for the Independent. In discussing the drink, Sean poured us a taste of the unique Scotch that serves as the recipe's base spirit. Their barrel of the Miltonduff single malt was surprisingly soft and gentle with cacao and grassy notes.\nThe Punt e Mes' grape and the Curaçao and perhaps Cocchi Americano's orange aromas filled the Independent's bouquet. The Scotch's malt joined the citrus and grape flavors on the sip. Next, the Scotch continued on into the swallow along with orange peel notes and the Punt e Mes' bitter elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6_KrL-JrdXMSuuvJ3Uz5VjbRtPhL0Ry1sk-EQH6ElPeGlzkeQOlKdwB4MWi7RPvJ-tD-l44r2tfTQZ67KHlc8fREFatXNfuTJIxso7TSCKLyALxgXJH_DRgGTEDRd_XKkT411Ltas6g/s320/expatriot974.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6_KrL-JrdXMSuuvJ3Uz5VjbRtPhL0Ry1sk-EQH6ElPeGlzkeQOlKdwB4MWi7RPvJ-tD-l44r2tfTQZ67KHlc8fREFatXNfuTJIxso7TSCKLyALxgXJH_DRgGTEDRd_XKkT411Ltas6g/s800/expatriot974.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2012 ::", "url": "https://cocktailvirgin.blogspot.com/2012/12/freds-top-10-cocktail-moments-of-2012.html", "published": "2012-12-31T11:15:00.000-05:00", "updated": "2019-07-14T19:51:32.417-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1. Still Around" ], "instructions": "ShakeStir", "body_text": "In 2010, I was asked what my favorite drink of the year was and I decided not only to start a list of my favorite drinks I had out and in, but I decided to list the top 10 moments of the previous 12 months. The one for 2010 can be found\nhere\nand last year's\nthere\n. The list for the best drinks of 2012 out and in will most likely be posted on January 1st and 2nd, respectively.\n1. Still Around\nDespite hearing about the\nDeath of Cocktail Blogging\n, CocktailVirgin is still here and growing in terms of followers, page hits, and infamy. Indeed, the blog is mentioned and used as a reference and resource by a variety of print and web magazines. 2012 saw the blog's 5th anniversary in September and my 4th anniversary with it in June. Speaking of the strength of blogs in general, I also took over\nMixologyMonday\nin September to keep the event that Paul Clarke found in 2006 going for more years to come; it definitely serves as a monthly community center meetup that provides some sense of unity in the blogosphere.\n2. Visited New Bars in Boston\nThe Hawthorne, Backbar, and Brick & Mortar all got visits shortly after they opened at the end of 2011; I definitely learned to love each of them for very different reasons. The list for 2012 contains both new and new-to-me bars. One of my new favorites, the\nBlue Room\n, has been around for years; however, Matthew Schrage has recently taken over their bar program. It also helps to solidify Kendall Square along with new comer\nWest Bridge\nand old standbys like Hungry Mother and Abigail's as well as Catalyst which I have yet to visit. Likewise,\nLocal 149\nhas gotten my attention ever since John Mayer left Craigie to manage the bar there. Other bars that have been around that I have added to the loop are\nScholar's\n,\nSichuan Garden II\n, and\nArt Bar\n. Finally, other new bars for 2012 are\nJ.M. Curley\nacross from Stoddard's and\nPark\nin Harvard Square; technically, J.M. Curley opened in the last week or two of 2011, but it was not until early 2012 that I first visited.\n3. This, That, the Other\nDuring the first week or so of 2012, we paid a visit to the Independent in Somerville, and Andrea ordered the\nThis, That, the Other\nthat I had enjoyed so much. The bartender declared that they had run out of one of the key ingredients since \"some blogger\" had written it up as one of the\nbest drinks of 2011\nand people came in and cleared them out of Maurin Quina (it is back on the menu again, so go order one!). Also, another side effect of that best of 2011 cocktail list was Eastern Standard being touched when I named the\nRapa Nui\nnot only the best drink of January but one of the best Tiki drinks I had that year as well. Thus, they changed the drink's description on the menu:\n4. Winning Contests!\nOne of the first contests I won this year was for Drinking in America's\nCabin Fever Cocktail Challenge\nwith my\nPokey Crocus\n. I also won the\nHiram Walker Margarita Madness\ncontest with my\nDiablita\n-- a Diablo-Margarita hybrid. My Pegu Club riff, the\nTanglin Club\n, also got picked by\nTheDailyMeal\nas the best drink on\nShakeStir\nwhen they looked.\n5. Visiting Distilleries\n2012 had more involvement with distilleries than previous years. Part of the fun was helping\nGrandTen\nin South Boston develop their\nWire Works Gin\nthrough two rounds of tasting. It was great not only seeing the improvements after each round but their ability to take abstract commentary and interpret it into changes in the botanical choices and ratios. I also met people involved in the two rum distilleries in Ipswich during the Boston Cocktail Summit. They invited me up for a split day of tours first at\nPrivateer\nand then\nTurkey Shore\n. I did meet the distillers from Ryan & Wood at the Cocktail Summit, but I have yet to make it up there.\n6. A Cocktail Book?\nIf you had asked me at the end of 2011 if I was planning to write a book, the answer would have been no. However, a freeing up of personal time mixed with a wise old lady telling me that I should write a book, and 4 months later,\nDrink & Tell: A Boston Cocktail Book\nwas born. It has been selling well at the Boston Shaker Store and at Amazon (see links on the upper right of this page). Writing the book was a lot of hard work but it wasn't that challenging to me, but everything that came afterwards was uncharted territory. I had a great series of interviews with the first few hunting me out immediately. These include ones that appeared in\nEater\n,\nBoston Magazine\n,\nBoston.com\n, and the\nMetro\nnot to mention a great writeup in\nSeriousEats\n. I am still getting a handle on how to promote things better, but I am thankful that everything I have gleaned from this learning experience.\n7. Portland Visit\nWhile attending the\nBoston Cocktail Summit\nwas definitely worth mentioning, going to a distant city to\ntour the bars\nwas great. We were there for\nPortland Cocktail Week\n, and as a fringe benefit of\nDrink & Tell\n, I was invited to speak at the conference on\npublishing a book\n. There, I also took and passed\nBarsmarts Advanced\nand with that came a year's membership to the\nUSBG\n. We are currently working our way through both seasons of\nPortlandia\nin its afterglow.\n8. Future Things Lined Up\nOne of my recipes, the\nKnickroni\n, will be in Gary Regan's Negroni book slated to come out in the first half of 2013. I also submitted a recipe for his 2013 cocktail recipe book so perhaps there too? At the end of January next year, I will be teaching a class with John Gertsen at Stir with a tie in to the book I wrote. And mid-February, I am slated to have my pro-bartending debute; I will be teaming up with the Hawthorne's Katie Emmerson to do one of the Blue Room's Monday night special events.\n9. Great Boston Events!\nThis year, Boston threw its own cocktail week, and I covered it as\nmedia\n. Other great Boston parties, competitions, etc. that I attended included the Hawthorne's Farewell to Bathtub Gin, TheThing at Locke-Ober (shortly before it closed), Fernet Barback Games, Speedrack, Appleton's Remixology, J.D. Salinger 9 Stories-themed charity event,\nSingle Malt Scotch Whisky Extravaganza\n, and the\nAmerican Craft Beer Fest\nto name just a few.\n10. I knew I should have paced myself...\nI think I combined too many ideas together in some of the previous 9. Then again, I had a similar problem with the last two year end roundups, so perhaps I should make it a yearly top 9 (except that I'll probably get stuck after #8 that way). Instead of mentioning any accomplishments, I should probably give thanks to everyone who has helped me along the way with these goals (besides all the bartenders who have helped to give me great source material to write about!). This list includes but is not limited to Camper English, Paul Clarke, Josh Childs, Sahil Mehta, Luke O'Neil, Stephanie Schorow, Dave Stolte, Natalie Bovis, Adam Lantheume, Jamie Walsh, Alexei Beratis, Mike Dietsch, and John Gertsen. I know I am missing plenty, but these guys have helped me with the book, various events, and the like.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsXzE15yuYc78x3MtJ30HLfUaWT9_sGHU3_WeCmYj1gErzY7FyTpByQBkLoU-_I7RzJCCKMnaEL9r21PhihJRuW9a2lOe3I5jc3JDqqn82B0A4jvlL0_yqoq8CBT9Va-AzxhmnmLSoHo/s320/rapanuiIMAG0131.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8hHicXHJChCkaIEDTuwO5VmoccBZzQRsFyNqRJw8TLfzrhSmR7f0elpveOlJ9SdlOgIq5n__4gcWKuvOlY5R9I7U7SLiqTd7wRoY_oykUAAL91f4BM_u93GdzAnf-X0urJ8CzmwXGRU/s320/massachusettsdistilleries.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZHV_i8wpNBnUwg2yor-_PRfZp6j0I9zKdqzaeQjx8eAA6_-MxW67WHxkaL1uCdhXs3WtfcqVKBY_B7_uB28TVNY3PnCBzrVQ0iwp-zJQZ_IZxcY-6DFQJIXajzZAGozHR4238wYyba8/s320/paulclarke_fredyarm.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsXzE15yuYc78x3MtJ30HLfUaWT9_sGHU3_WeCmYj1gErzY7FyTpByQBkLoU-_I7RzJCCKMnaEL9r21PhihJRuW9a2lOe3I5jc3JDqqn82B0A4jvlL0_yqoq8CBT9Va-AzxhmnmLSoHo/s800/rapanuiIMAG0131.jpg", "comment_count": 1 }, { "title": ":: fred's picks for the top cocktails of 2012 (out) ::", "url": "https://cocktailvirgin.blogspot.com/2013/01/freds-picks-for-top-cocktails-of-2012.html", "published": "2013-01-01T11:15:00.000-05:00", "updated": "2019-07-14T19:51:20.674-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "In December 2010, someone asked me what was my favorite cocktail of the year, and I was a little lost for words for there were so many. Therefore, I decided to sort it out by dividing the list down by month and also by whether I had them out at a bar or in at home. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. The drinks were organized by when they were written about and not when they were had. Since this list was very popular the past two years, here is the third installment. Without further ado, here is the monthly breakdown for drinks I had out on the town for 2012. And for some reason, it is a lot less egg-laden than last year's list.\nJanuary:\nFor the best drink out, I chose the\nWilhelm Scream\nat Craigie on Main; the complexity of spirit, the herbal notes, and the vast cinematic history of the drink name as a talking point made for a memorable and delicious experience. For runners up, I picked Brick & Mortar's\nStreets of Gettysburg\ncrafted in quintessential Misty Kalkofen style and Bergamot's\nA Few of My Favorite Things\n-- luckily, Paul Manzelli's list overlaps with mine.\nFebruary:\nWith Green Chartreuse, Batavia Arrack, pineapple, and other ingredients organized into an old school style, No. 9 Park's\nSwamp Water Fix\ngets the nod for February. The fact that the genesis of the drink traces back to something a guest had at the Rathskeller just adds icing on the cake. The runners up were Eastern Standard's Scotch El Presidente riff, the\nCoup d'État\n, and Backbar's herbal and floral number, the\nOregon Trail\n(yes, named after the video game and from where its gin component was made).\nMarch:\nOaxaca Moon\n, Bergamot's elegant reworking of Craigie's infamous Northern Lights, was a delightful pick; perhaps it was the Pineau des Charentes that made it especially unique. For runners up, Stoddard's Scotch-based Tiki drink, the\nAngry Barista\n, and Clio's nutty Daiquiri variation,\nJoe Bans You\n, bring March in like a Lion's Tail and out like a Lamb's Club.\nApril:\nWinner for April was also the cover for\nDrink & Tell: A Boston Cocktail Book\n-- Backbar's Last Word variation called the\nBack Word\n. A strong runner up was Rob Kraemer from Chez Henri's\nDown at the Dinghy\nwhich seemed like a cross between an Irma la Douce and a Lamplighter. Also a runner up was Estragon's bitter and nutty aperitif, the\nFour Moors\n, which achieved harmony in only 3 ingredients.\nMay:\nThe drink I picked for May was\nLasky Last Night\n-- Todd Maul's update of a Embury drink at Clio that maintains the classic feel. Also of note were the Citizen's\nLast Date\nand Eastern Standard's\nNouvelle Fleur\n.\nJune:\nJune was a challenge to narrow it down, but Hawthorne's tropical tribute to Chartreuse, the\nSt. Bruno's Swizzle\n, was a stunner. For runners up, Temple Bar's\nSnake in the Grass\nand J.M. Curley's hybrid of a Toronoto and Milano-Torino (Americano), the\nTorontino\n, get the honors.\nJuly:\nJuly was a great month for cocktail riffs. Drink's variation of the 20th Century using tequila and Saler's called the\nCopper Cannon\nwas a great showcase for the gentian liqueur. For runners up, I couldn't cut this list down to by one, so here are three: Trina's Starlite Lounge's watermelon\nCorpse Reviver #33\n, Island Creek Oyster Bar's\nPaper Schooner\n, and Backbar's\nStart of a New Road\n.\nAugust:\nThe elegance of Stoddard's the\nBlood of My Enemies\nwas noteworthy. For runners up, Brick & Mortar's\nDarkness til Dawn\nwith its Fernet and Cherry Heering pairing and No. 9 Park's room temperature falernum and sherry-laden\nTequila Scaffa\ngot my attention.\nSeptember:\nSeptember's choice was one that was recommended that I check out -- the\nCara-Me-Away\nfrom the Regal Beagal which surprised me with its classic feel. For runners up, I chose Sichuan Garden II's follow-up to the Peychaud's-heavy Gunshop Fizz, the\nAntoine's Demise\n, and Rendezvous' Scotch and herbal\nGloamin Dwines\n.\nOctober:\nI was impressed by No. 9 Park's Modern Cocktail-like\nBurning Ice\nwith Swedish Punsch and Pedro Ximenez sherry adding beautiful notes to the mix. Backbar's melange, the\nAftermath\n, and Estragon's homage to their neighborhood, the\nSouth End Sling\n, were noteworthy for the month of October.\nNovember:\nFor November, I selected a great Little Italy-like drink that included extra flavors from Bonal called the\nBicycle Thief\nfrom the Blue Room.\nNana's Rocker\nwith its herbal apple and grape from Russell House Tavern and Trina's Starlite Lounge's\nSlurred Word\nas a loose Last Word variation with Smith & Cross deserve mention. Note: A good part of November was spent talking about drinks from Portland Cocktail Week and that deserves its own category at the end!\nDecember:\nI was torn over who to give December's top spot to since they were very different drinks; Russell House Tavern's hot\nSazerac Toddy\nand Trina's Starlite Lounge's carroty Bugs Bunny tribute, the\nLeft Turn at Alburqueurque\nwere quite tasty. For a single runner up, Scholar's\nSeñor Elmo's Fire\nreminded me of something Phil Ward might concoct!\nPortland, Oregon:\nOver the eight days we were there, I wrote about 10 different places we had drinks. The best drink has to go to the\nWhite Buddha\nfrom Lúc Lác; this tequila-Chartreuse-cucumber Ramos-style drink was spoken about by others as well that week. For runners up, it was a tough call but Teardrop's\nA New Hope\nand Kask's\nProspector\nseem like solid picks.\nYes, that is forty drinks, which out does last year's 37, and should give Camper English an even better chuckle this year about how well I can narrow things down.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEw9PdzvXOGhWYoOjgrjYUvAWVEHYQihDobg7JudRRbPtmqD8a7K3PKArcIBz2U7CeH-RNcdJg-GNLafj19FonwQN9W67rp4YhFvPvV7FZqkODh5KS1mikrWTw7pudUTqGsSqLrVZhSM/s320/oregontrail45.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHYfHrTPKz6ISw7wWryd9V_hAYNFyKGLdWYyDS72g9NOtirdNUh121vuJ0_cacrymzB1yk6lsnoh8R_dRno529z5eKEURnqePKSgXCOsMk1wF7XHpyo45svH331-8j0a2x5OXCIh4tAY/s320/stbrunosw287.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8iOSpdHXdL42Ap3i9qoPeuaNSgsLDKpqFnUy5u5StNaPx21MRVqf8cTCF3vJpk14RCdaQ20i6tV0TQ2n3Lac-uYXTYQCy3ofQlTsoghoHzCelJ5IzkAnTn-G9K7OYLfQS3arV0160bU/s320/bloodenemies412.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDhdqwrRp4SmwstJs6VLYOuE2kGYsZS9hX6NMd2_PytLiYgA6nmHeTZB0ePnwZnU_qksIhku-TGvjqJV4gQ-YdbSdM0_Nkgsvs6sLWemcwDMR74pjYCBBt8A2VZGgU5sQBSmrzU0kJuU/s320/burningice545.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCHDPLooiarHUURY96HCIk1n1lM6GSqweAO_Cl2bjpWcH-UTrXjIxaSwwYZIKrzhSfoR51c3AmSOk1DrrYWEyR0EM33Vphoan8I-DRgkGePjtAnXHWWXx7iBLz_BKWn-qf07PF0KFqjg/s320/prospector687.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEw9PdzvXOGhWYoOjgrjYUvAWVEHYQihDobg7JudRRbPtmqD8a7K3PKArcIBz2U7CeH-RNcdJg-GNLafj19FonwQN9W67rp4YhFvPvV7FZqkODh5KS1mikrWTw7pudUTqGsSqLrVZhSM/s800/oregontrail45.JPG", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2012 (in) ::", "url": "https://cocktailvirgin.blogspot.com/2013/01/freds-picks-for-top-cocktails-of-2012-in.html", "published": "2013-01-02T10:51:00.001-05:00", "updated": "2025-03-19T09:57:08.602-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1700 Cocktails for the Man Behind the Bar" ], "instructions": null, "body_text": "And for a third year running, I will complete my trilogy of year end wrap up posts by picking out the best recipes we tried at our home bar this year. While I did create a few recipes this year, I will tack a few of my favorite ones at the end and keep this list solely to recipes created by bartenders, living and deceased, from around the world.\nJanuary:\nThe best drink we had at home in January is Casey Robinson's\nEl Nacional\nperhaps for how the Campari and Ramazzotti acted together. For runners up, Jacob Grier's\nMexican Turnover\nand the Swedish Punsch and Pimm's\nPimmeron\nfrom\n1700 Cocktails for the Man Behind the Bar\n.\nFebruary:\nCale Green's dark and herbal Daiquiri called the\nDirt'n'Diesel\ngets the nod for February. Runners up are Sidecar-ish\nThey Shall Inherit the Earth\nfrom\nEsquire's The Art of Mixing Drinks\nand Brian Miller's\nBenjamin Barker Daiquiri\n.\nMarch:\nThe month's winner is\nPalliative Potion for Pomona\nas a rum and Swedish Punsch Corpse Reviver from Crosby Gaige's\nCocktail Guide and Ladies' Companion\n. Next in line are the\nSupreme\nfrom\nThe How and When\nwhich conjured up a Tango #2 and Rum Frisco, and the Chelsea Sidecar-like\nSnake in the Grass\nfrom\nCafé Royal Cocktail Book\n.\nApril:\nThe tequila and sherry\nEl Molino\nfrom\nPDT Cocktail Book\nwas quite a delight in April. Runners up are the rye\nHot Spring\nfrom\nCafé Royal Cocktail Book\nand Clive's Classic Lounge's anti-Tiki\nTar Pit\nthat I discovered in a Diageo happy hour recipe book from Tales of the Cocktail in 2011.\nMay:\nMay was a month of four equal parts drinks with or without absinthe. For a winner, I guess I'll go with Joaquin Simo's\nNaked and Famous\n. For runners up, Sam Ross'\nSunflower\nand Jason Lograsso's\nFlower's of Distinction\n.\nJune:\nA Last Word-Jack Rose hybrid by Clover Club's Brad Farran, the\nJack's Word\n, caught my attention for June. Erik Adkin's Pisco Ramos-like\nSan Francisco Fizz\nand the lesser known\nMonte Carlo\n-- the Madeira-containing one from\nPioneers of Mixing at Elite Bars: 1903-1933\n-- get the nod for runners up.\nJuly:\nJuly's pick is the reposado tequila, Punt e Mes, and strawberry-containing\nResting Point\nfrom the\nP.D.T. Cocktail Book\n. For runners up, the Martinez-like\nL'Aurore\nfrom William Schmidt's\nThe Flowing Bowl\nand the absinthe-laden\nPontarlier Julep\ncaught my attention.\nAugust:\nMaksym Pazuniak's bitter and smoky\nBarefoot in the Dark\nis my pick. For runners up, the Periodista-like\nSuperior\nfrom Boothby and Milk & Honey's\nRome with a View\nare worthy potations.\nSeptember:\nThe\nPacer\n, a Bobby Burns-like drink with extra savory herbal notes from Yellow Chartreuse, deserves some extra attention. For runners up, I selected the\nOld Hall\n, a Martini crossed with a Gimlet, and\nP.D.T. Cocktail Book\n's\nSiesta\n.\nOctober:\nChris Hannah's\nPomme en Croute\nin homage to the Crusta first made in New Orleans was rather good. The\nHarry Palmer\nis a good use of gentian liqueur in a whiskey drink and\nBottoms Up\n's\nOf Thee I Sing, Baby\nis an interesting Periodista-like drink.\nNovember:\nDespite my initial hesitation at the name,\nFo Swizzle My Nizzle\nis a solid Cynar and gin Swizzle. For runners up, I looked to two variations: the Lion's Tail always seems like it should be a rum drink and the\nHair of the Lion\nfollows through; the\nColonial\nis a good Pisco Punch riff.\nDecember:\nThe\nAfter Dark\nnot only won the 2012 Vino de Jerez competition but also my vote for December's recipe. Strong runners up are the New Orlean's feel of the\nCock 'n Bull Special\nand the Swedish Punsch-laden Stinger, the\nTangier Night\n.\nMy favorite creations of 2012:\nI narrowed it down to five in no particular order.\nA Sainted Devil\nis a Fernet and tequila riff of a Blood and Sand. A Pegu Club crossed with a Scofflaw by way of some passion fruit syrup in the\nTanglin Club\n. The classic feeling\nBlack Friar\n. Finally, the rum and cacao\nThe Cross and the Switchblade\nand the Batavia Arrack-driven\nJavanese Crusta\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNrQ5rw-Bg1VfNeTK8gC0C6t56-Jle9WI4pmu6wTEM5vIbpv9usZ9NxUls1qQDmVWsbSvkbrS3Z6bSoxN4BBPC8azYfMJNzisAMOrUG3uk1g-it4oUehE50LJs0PfdGZvi19l98n5Akw/s320/elnacional05.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1jh3af2AYE2aQ-tdNHDuAaoj1W9HWAMdhGxdFEAmGc8G2VhRnDWmqIiOSiq9QnVWTZcqWQZKZ29WQZqxlhYOstQ-loNaiCpKfoLFOsMexCvnQOojYvQRuWoA3H2KBwqgZUpeA4Fd6xc/s320/supreme143.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindulOSWcBqkT-b90lUfrPjkm59Q74VE-NXOqHoVOPuGtetcYJdfVT5C6zO-DnQD6kXWq504J2UmJ9nZHPpj3T7aoEnsGYqmDit1CrXK7dX-YeKsTaoDU3_PxbR2kv5leSWSsSbNCqm_vg/s320/sunflower244.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5SkG7Gw7xQj3dFjLg6vZAt5IDwRB5C00a3qX9B_CS4aL3BjfJhWutS42PCZCBCKR-kNUZXQm2W49RZi5KkYGb5jSoAhUleeRW7f3wX6ccxJDkzfq-ODn4nFyRlk8YjFwGpWDXTUpk0I/s320/laurore343.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXTTd9WYAfBrHDwemKKngfX2GZVlYBuMmPSV1KnTu74saKqnp26IRWY3Gu-le6KCPGh7iPL0pWr-j6UmPJW2bf_hw34oHfw6tGE3rcAQTZFf7Vyt7n4SKu4w9GoEh6RezuiFgA_74tK0/s320/pommecroute557.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlemmlyPfXcURCJc0wxq8byHpnX9DQLo0JL_29aVztSaGKM9Zw-ajmBcAiRS0-e4Iyp0-zRcYapOoR8ilH0hBPQ3cI0-hakR-88Z7eMT2RCA7_s-wZ78xx87Pgo4P3MnfCYbSnZp5PREM/s320/crossswitchblade883.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNrQ5rw-Bg1VfNeTK8gC0C6t56-Jle9WI4pmu6wTEM5vIbpv9usZ9NxUls1qQDmVWsbSvkbrS3Z6bSoxN4BBPC8azYfMJNzisAMOrUG3uk1g-it4oUehE50LJs0PfdGZvi19l98n5Akw/s800/elnacional05.JPG", "comment_count": 0 }, { "title": "[rusty cadillac]", "url": "https://cocktailvirgin.blogspot.com/2013/01/rusty-cadillac.html", "published": "2013-01-03T12:08:00.000-05:00", "updated": "2017-08-02T12:19:21.765-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "the Hawthorne", "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "creme de cacao", "egg", "galliano", "rum" ], "ingredients": [ "1 1/2 oz Barbancourt 8 Year Rum", "1/2 oz Galliano", "1/2 oz Crème de Cacao", "1/2 oz Angostura Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a rocks glass and garnish with drops of Angostura Bitters.", "body_text": "1 1/2 oz Barbancourt 8 Year Rum\n1/2 oz Galliano\n1/2 oz Crème de Cacao\n1/2 oz Angostura Bitters\n1 Whole Egg\nShake once without ice and once with ice. Strain into a rocks glass and garnish with drops of Angostura Bitters.\nA few Tuesdays ago, we ended up at No. 9 Park for cocktails when Ryan Lotz was bartending. For a drink idea, Ryan proposed a Flip that he had started working on while at the Hawthorne. Since I have enjoyed many of Ryan's Flips from his days at Lineage, I gave it the thumbs up. Since the drink lacked a name, Andrea noted the Galliano and crème de cacao that are in the\nGolden Cadillac\nand suggested the Rusty Cadillac after the overriding color of the Angostura Bitters.\nThe Flip offered allspice and cherry aromas from the Angostura Bitters. A creamy sip led into a rum, vanilla, and nutty-chocolate swallow. Finally, the drink ended with a lingering spice finish that contained mint-like and clove elements. In addition, as the drink warmed up, the Galliano's star anise became more noticeable on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iPMUlAq0QgpCeVii3TqL5v6yUvDjppIC1tsLzZins715fKV0nxA8ebygtO0NBKfwW5kM98myAKDtLbXaAMyQsE0BK4tB9PIDHohWA8fiXcDc7Zx3Yrsm6k2Ht1k9wOGITI4H2ks7ctQ/s320/no9ryan975.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iPMUlAq0QgpCeVii3TqL5v6yUvDjppIC1tsLzZins715fKV0nxA8ebygtO0NBKfwW5kM98myAKDtLbXaAMyQsE0BK4tB9PIDHohWA8fiXcDc7Zx3Yrsm6k2Ht1k9wOGITI4H2ks7ctQ/s800/no9ryan975.jpg", "comment_count": 0 }, { "title": "nebbia di garda", "url": "https://cocktailvirgin.blogspot.com/2013/01/nebbia-di-garda.html", "published": "2013-01-03T12:55:00.000-05:00", "updated": "2017-08-02T12:18:41.512-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Matthew Schrage", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "amaro", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Meletti Amaro", "3/4 oz S. Maria Al Monte Amaro", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Build in a Highball glass and fill with crushed ice. Garnish with a sprig of mint and freshly grated nutmeg, and add a straw.", "body_text": "1 1/2 oz Meletti Amaro\n3/4 oz S. Maria Al Monte Amaro\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nBuild in a Highball glass and fill with crushed ice. Garnish with a sprig of mint and freshly grated nutmeg, and add a straw.\nTwo weeks ago on a Wednesday, I paid a visit to bartender Matthew Schrage at the Blue Room. For a first cocktail, Matthew suggested an amaro-forward drink he called Nebbia di Garda. When I inquired about the name, he explained that it meant the \"fog of Lake Garda,\" and that alpine lake in northern Italy is near where S. Maria al Monte Amaro is made.\nThe mint and nutmeg garnishes contributed greatly to the Nebbia di Garda's nose. A caramel and lemon sip containing a mint-like note was followed by a violet flower and herbal menthol swallow. For a cold Winter's eve, the drink did have a lot of welcomed Springtime elements to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgDe1nbtABnLlj07vOfE1_47ukK8zzQlqlOC2O_5HSfWUrF7Ezj94S4HK1M9VuO8MQs2qfOHdbU6XFOi2HYTkNGBzxLjmRAzUWOxwW45ODLUtKTqhugPbhoJ5ZPwDdSW1O-5jJQig8GwN/s320/nebbia976.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgDe1nbtABnLlj07vOfE1_47ukK8zzQlqlOC2O_5HSfWUrF7Ezj94S4HK1M9VuO8MQs2qfOHdbU6XFOi2HYTkNGBzxLjmRAzUWOxwW45ODLUtKTqhugPbhoJ5ZPwDdSW1O-5jJQig8GwN/s800/nebbia976.jpg", "comment_count": 0 }, { "title": "[blue point]", "url": "https://cocktailvirgin.blogspot.com/2013/01/blue-point.html", "published": "2013-01-04T11:57:00.000-05:00", "updated": "2017-08-02T12:18:36.351-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Matthew Schrage", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "bitters (aromatic)", "chartreuse (yellow)", "punt e mes", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Elijah Craig 12 Year Bourbon", "1/2 oz El Maestro Oloroso Sherry", "1/2 oz Punt e Mes", "1/2 oz Yellow Chartreuse", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.", "body_text": "1 1/2 oz Elijah Craig 12 Year Bourbon\n1/2 oz El Maestro Oloroso Sherry\n1/2 oz Punt e Mes\n1/2 oz Yellow Chartreuse\n2 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.\nFor my second drink at the Blue Room, bartender Matthew Schrage suggested a Bourbon drink that sounded much like a\nGreen Point\nwith oloroso sherry in it. For a temporary name, I have dubbed it the Blue Point as a combination of the Blue Room and Green Point. Although there is no Blue Point in Manhattan or any of the other boroughs, there is a Blue Point in New York on the south side of Long Island.\nThe cocktail began with grapefruit oil over a grape and herbal aroma that gave way to a dry malt and grape sip. The swallow then offered the Bourbon flavors, Punt e Mes bitter notes, and the sherry's nuttiness which coupled well with the bitters' clove and the Yellow Chartreuse's herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtV7ouoxL5_inOSUVYPMeWUgx_crvVNjWP7CxEcnRFZeiMV0ij-MRp7_KvHErQsYnlSNBuYPAqN6BOCuFhyphenhyphen16v6pekv2PcJy9J-cIImF79-Na43h43JMl2HcUh2pYVLadyicOl9xDJNI/s320/giraffe977.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtV7ouoxL5_inOSUVYPMeWUgx_crvVNjWP7CxEcnRFZeiMV0ij-MRp7_KvHErQsYnlSNBuYPAqN6BOCuFhyphenhyphen16v6pekv2PcJy9J-cIImF79-Na43h43JMl2HcUh2pYVLadyicOl9xDJNI/s800/giraffe977.jpg", "comment_count": 1 }, { "title": "joliet", "url": "https://cocktailvirgin.blogspot.com/2013/01/joliet.html", "published": "2013-01-04T13:10:00.001-05:00", "updated": "2026-03-11T13:03:11.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "maraschino", "sherry", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Ryan & Wood)", "1/3 Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Sherry (1/2 oz Lustau Pedro Ximenez)", "1 dash Maraschino (1/4 oz Luxardo)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a cherry to the recipe.", "body_text": "2/3 Rye (1 1/2 oz Ryan & Wood)\n1/3 Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Sherry (1/2 oz Lustau Pedro Ximenez)\n1 dash Maraschino (1/4 oz Luxardo)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. I added a cherry to the recipe.\nThursday two weeks ago, I was flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a cocktail. In the whiskey chapter, I spotted the Joliet that seemed like an interesting Brooklyn-Red Hook-Manhattan sort of drink. I opted for a sweet sherry to balance the dry vermouth and for a smaller portion of Maraschino so as to keep its flavor in check.\nThe Joliet started with a rye and Maraschino aroma that later gained raisiny notes from the sherry as it warmed up. The fullness and grape from the Pedro Ximénez joined the whiskey's malt on the sip. The whiskey continued on into the swallow along with the sherry's raisin flavor, and the drink finished with Maraschino and the spice of the Angostura Bitters. Overall, the Joliet was sharper than a Manhattan most likely from a quarter of it being dry vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8AI0vmkKkDc2MkJifNPJQnZg_tvINYGfe6MKGZV5kz1tVvxQYpsyPJDtgXHPeSvsK-nijYPXIKpzqh8di7tY4qagscGtPkCQ06YteKaLQ-upRTgrLl80tPdtfklR9fTDGrhbQbLp-1Y/s320/joliet979.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8AI0vmkKkDc2MkJifNPJQnZg_tvINYGfe6MKGZV5kz1tVvxQYpsyPJDtgXHPeSvsK-nijYPXIKpzqh8di7tY4qagscGtPkCQ06YteKaLQ-upRTgrLl80tPdtfklR9fTDGrhbQbLp-1Y/s800/joliet979.jpg", "comment_count": 0 }, { "title": "queen of sheba", "url": "https://cocktailvirgin.blogspot.com/2013/01/queen-of-sheeba.html", "published": "2013-01-07T11:57:00.000-05:00", "updated": "2017-08-02T12:16:37.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": null }, "categories": [ "brandy", "curacao", "egg", "maraschino", "port (ruby)", "sherry", "sugar", "vermouth (sweet)" ], "ingredients": [ "1 1/2 drink Brandy (1 1/2 oz Foret)", "2 dash Sherry (1/4 oz Lustau East India Solera)", "1 dash Port (1 barspoon Taylor Fladgate Ruby)", "1 dash Sweet Vermouth (1 barspoon Cocchi)", "2 dash Maraschino (1/4 oz Luxardo)", "1 dash Curaçao (1 barspoon Pierre Ferrand)", "2 barspoon Sugar (1 barspoon)", "2 Egg Yolks (1 Yolk)" ], "instructions": "Shake with ice and strain into two (here 1) long thin glass. Crown each glass with an egg's white beated stiff. Sprinkle colored sugar (sugar infused with beet) on top. Note: the original was for two drinks and I scaled it down to one.", "body_text": "1 1/2 drink Brandy (1 1/2 oz Foret)\n2 dash Sherry (1/4 oz Lustau East India Solera)\n1 dash Port (1 barspoon Taylor Fladgate Ruby)\n1 dash Sweet Vermouth (1 barspoon Cocchi)\n2 dash Maraschino (1/4 oz Luxardo)\n1 dash Curaçao (1 barspoon Pierre Ferrand)\n2 barspoon Sugar (1 barspoon)\n2 Egg Yolks (1 Yolk)\nShake with ice and strain into two (here 1) long thin glass. Crown each glass with an egg's white beated stiff. Sprinkle colored sugar (sugar infused with beet) on top. Note: the original was for two drinks and I scaled it down to one.\nAfter the Joliet, I was in the mood for another drink so I peered into William Schmidt's\nThe Flowing Bowl\nfor something unusual. The late 19th century gem I selected was the Queen of Sheba which reminded me of a\nKnickebein\nwith the liqueur, egg yolk, and spirit layers mixed together into a Flip. With that lack of separation, the style is a lot more casual and there is less weight put on the presence egg yolk. The Queen that the recipe refers to is a 10th century BC ruler of Ethiopia, and back then that empire would have included a vast stretch of land extending through the Middle East and into Armenia.  She was a contemporary of King Solomon and paid him a visit in Jerusalem.\nOnce assembled, I regretted not having green colored sugar in addition to the red to give the drink a Christmas feel appropriate for the week it was made. Besides decorative, the egg white crown did function to dampen the ingredients' aroma. Once past the meringue layer, the sip was a creamy grape flavor. Finally, the swallow began with the brandy and ended with the liqueurs' orange and Maraschino notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMKTQFef8xpH9oQFllKE3_P4JU6VRbfXZDgb7_NPSW6VJn3aPtVawQjyO-QvPes8VqhiJOagNa25Mf5ivUIhjFDE1xFdeNPkINep3j6YNioyeEqKy4378_vOzKGT5Jr8W_SBxamErYXY/s320/queensheeba981.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMKTQFef8xpH9oQFllKE3_P4JU6VRbfXZDgb7_NPSW6VJn3aPtVawQjyO-QvPes8VqhiJOagNa25Mf5ivUIhjFDE1xFdeNPkINep3j6YNioyeEqKy4378_vOzKGT5Jr8W_SBxamErYXY/s800/queensheeba981.jpg", "comment_count": 0 }, { "title": "battle of new orleans", "url": "https://cocktailvirgin.blogspot.com/2013/01/battle-of-new-orleans.html", "published": "2013-01-07T12:55:00.000-05:00", "updated": "2017-08-02T12:15:54.590-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Crosby Gaige's Cocktail Guide and Ladies' Companion", "year": null }, "categories": [ "absinthe", "bitters (orange)", "bitters (Peychaud's)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Four Roses)", "2 dash Absinthe (1/4 oz Kübler)", "1 dash Anisette (1 barspoon Raki)", "3 dash Peychaud's Bitters", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top.", "body_text": "1 1/2 oz Bourbon (Four Roses)\n2 dash Absinthe (1/4 oz Kübler)\n1 dash Anisette (1 barspoon Raki)\n3 dash Peychaud's Bitters\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top.\nFriday two weeks ago, I decided to pick another cocktail off of the new version of the Anvil's 100 Drink List. The one that called out to me was the Battle of New Orleans. For an early recipe source, I looked to the web, and a search brought me to a\npost\nPaul Clarke wrote that mentioned Crosby Gaige's\nCocktail Guide and Ladies' Companion\nwhere I had seen it before. I had viewed the drink as a Bourbon Sazerac of sorts with some additional flavors from the anisette and orange bitters and had previously skipped over it; however, Paul warned, \"If you sip one of these, hoping for a Sazerac experience, you'll be disappointed. Just savor it on its own, for what it is, though, and you'll find it a pretty agreeable companion.\" Indeed, while many absinthes have anise notes in their herbal complexity, the anisette brings this to another level with a more singular addition to the flavor balance.\nThe combination of the absinthe and Raki's louching donated a hazy glow to the Peychaud's red-hued drink. On the nose, the lemon oil melded well with the anise aromas. Next, a malty sip led into the rest of the Bourbon flavors on the swallow along with anise and other herbal elements from the absinthe and bitters on the finish. The Bourbon itself made this a mellow Sazerac of sorts -- it lacked the sharpness of a rye one but certainly not the smoothness of a Cognac one. I am still unsure whether the drink would have been better by halving the Raki (perhaps more potent than anisette proper), but it did give a different herbal tonality to the drink than just absinthe alone.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oE4X8XuknunZhE8wwNv5JJlAPwV6av_Nnp6hugaMYb8me1y7nJD06SDWLywz-zSvO2JEsW2gqBjf8yrL6KE81SM4gzHnj0ZtoPUm-0cOK2fCnJmToVxVJthVzg1AS9nrkqCRWQM9Hdw/s320/battlenola982.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oE4X8XuknunZhE8wwNv5JJlAPwV6av_Nnp6hugaMYb8me1y7nJD06SDWLywz-zSvO2JEsW2gqBjf8yrL6KE81SM4gzHnj0ZtoPUm-0cOK2fCnJmToVxVJthVzg1AS9nrkqCRWQM9Hdw/s800/battlenola982.jpg", "comment_count": 0 }, { "title": "expatriot", "url": "https://cocktailvirgin.blogspot.com/2013/01/expatriot.html", "published": "2013-01-08T12:06:00.000-05:00", "updated": "2017-08-02T12:15:15.796-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jay Bellao", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "bitters (other)", "scotch", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Cutty Sark Blended Scotch", "3/4 oz Carpano Antica Sweet Vermouth", "3/4 oz Nocino Walnut Liqueur", "1 dash Fee's Black Walnut Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Cutty Sark Blended Scotch\n3/4 oz Carpano Antica Sweet Vermouth\n3/4 oz Nocino Walnut Liqueur\n1 dash Fee's Black Walnut Bitters\nStir with ice and strain into a cocktail glass.\nOn Christmas Eve, we headed over to Punjabi Dhaba to have our traditional December 24th Indian food before Trina's Starlite Lounge opened at 9pm. Another good reason to get food there was that Trina's was only opening the bar and not the kitchen that night. We and others were indeed glad that co-owner Jay Bellao had volunteered to unlock the doors and step behind the bar.\nFor a drink, I asked Jay for the Expatriot which was a walnutty variation of a Rob Roy or Bobby Burns that reminded me a little of Brick & Mortar's\nSentimental Gentleman\n. The Expatriot differed from the Sentimental Gentleman from the start for its aroma had the richness from Carpano Antica besides the walnut liqueur. The sip was filled with grape, a hint of malt, and a dark note from the walnut. Finally, the Scotch began the swallow that ended with the walnut's tannic bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhql3wdqbfq0HAnbjcdKyYdkivlTkkMgTZz4IknHwStjR9RoVVr16ENncxbNkMMswLInXT_6T7Om7EspHETmbyUDq0B_BhCD2RAu3U_bhlDpYPtFO0TUwLE2T-eut6HBkkFPb0o968rzyU/s320/expatriot984.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhql3wdqbfq0HAnbjcdKyYdkivlTkkMgTZz4IknHwStjR9RoVVr16ENncxbNkMMswLInXT_6T7Om7EspHETmbyUDq0B_BhCD2RAu3U_bhlDpYPtFO0TUwLE2T-eut6HBkkFPb0o968rzyU/s800/expatriot984.jpg", "comment_count": 1 }, { "title": "averna stout flip", "url": "https://cocktailvirgin.blogspot.com/2013/01/averna-stout-flip.html", "published": "2013-01-08T12:38:00.000-05:00", "updated": "2017-08-02T12:13:25.073-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Jacob Grier", "source": null, "year": null }, "categories": [ "averna", "beer", "bitters (Angostura)", "egg" ], "ingredients": [ "2 oz Averna", "1 oz Stout (Mayflower Oatmeal)", "2 dash Angostura Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a wine glass and garnish with freshly grated nutmeg.  The dry shake will also help to de-gas the beer.", "body_text": "2 oz Averna\n1 oz Stout (Mayflower Oatmeal)\n2 dash Angostura Bitters\n1 Whole Egg\nShake once without ice and once with ice. Strain into a wine glass and garnish with freshly grated nutmeg.  The dry shake will also help to de-gas the beer.\nAfter returning home from Trina's Starlite Lounge on Christmas Eve, we were in the mood for a nightcap. The drink that I had in mind was Jacob Grier's\nAverna Stout Flip\nthat he had posted about earlier in the week on his blog. Jacob recommended a smooth stout with a rich mouthfeel such as St. Peter's Cream Stout, Samuel Smith's Oatmeal Stout, or Young's Double Chocolate Stout. Luckily, I still had a bottle of oatmeal stout in the house to make this delight.\nThe nutmeg's spice contributed to the roasted malt aroma from the stout. A creamy caramel and roast-laden sip led into a coffee-like swallow filled with herbal notes from the Averna, the beer's hops, and the Angostura Bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gtyL0FAl02vv6Kk087DMweJ2ymkoXpTLl6XqWc1ncXk0cpYQMdo2pxAd8WWfcfYvL6CExTJqMoOQXPfeH3GekiyRBeNLv9UTbEwP4DVAc9oZ5pCExAgEGKOXk2Lm8D9yqXtnUB-zJEo/s320/avernastout986.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gtyL0FAl02vv6Kk087DMweJ2ymkoXpTLl6XqWc1ncXk0cpYQMdo2pxAd8WWfcfYvL6CExTJqMoOQXPfeH3GekiyRBeNLv9UTbEwP4DVAc9oZ5pCExAgEGKOXk2Lm8D9yqXtnUB-zJEo/s800/avernastout986.jpg", "comment_count": 0 }, { "title": "marky mark's funky punch", "url": "https://cocktailvirgin.blogspot.com/2013/01/marky-marks-funky-punch.html", "published": "2013-01-09T11:56:00.000-05:00", "updated": "2017-08-02T12:12:45.421-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jim Romdall", "source": "Vessell", "year": null }, "categories": [ "bitters (other)", "cachaça", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Aged Cachaça (Seleta)", "1/2 oz Smith & Cross Rum", "3/4 oz B.G. Reynold's Passion Fruit Syrup", "3/4 oz Lime Juice", "2 dash Bittermens Burlesque Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Aged Cachaça (Seleta)\n1/2 oz Smith & Cross Rum\n3/4 oz B.G. Reynold's Passion Fruit Syrup\n3/4 oz Lime Juice\n2 dash Bittermens Burlesque Bitters\nShake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.\nTwo Wednesdays ago, I decided to make one of the Seattle punch recipes from an article in\nSeriousEats\n. As a pun on the early 1990s hiphip group, the Marky Mark's Funky Punch by Jim Romdall of Vessell stood out despite the name. With a mixed spirit base of cachaça and Smith & Cross Rum, the funk was definitely in this punch.\nThe funky rum and cachaça aroma was spiced by the nutmeg and brightened by the citrus. A grassy lime and passion fruit sip was followed by the funky sugar cane spirits that were smoothed out by the passion fruit syrup. A touch of pepper heat from the bitters finished off the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZX3ze78dybOZ1gz4O8Bmpqx0Gi1djCoCmDM6XqEpti0GUD9ncV9GfosPM9wjWWWTMl4wHej_BwXYQb99G3tJUKVARlr0GoZL1C9F6fyyTpnCHVwbfHBX5GkKMabiVPSUqaid6vT5sXNc/s320/markymark987.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZX3ze78dybOZ1gz4O8Bmpqx0Gi1djCoCmDM6XqEpti0GUD9ncV9GfosPM9wjWWWTMl4wHej_BwXYQb99G3tJUKVARlr0GoZL1C9F6fyyTpnCHVwbfHBX5GkKMabiVPSUqaid6vT5sXNc/s800/markymark987.jpg", "comment_count": 3 }, { "title": "fourth regiment cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/01/fourth-regiment-cocktail.html", "published": "2013-01-09T12:35:00.000-05:00", "updated": "2017-08-02T12:12:07.355-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "bitters (orange)", "bitters (other)", "bitters (Peychaud's)", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1/2 jigger Whiskey (1 oz Ryan & Wood Rye)", "1/2 jigger Sweet Vermouth (1 oz Cocchi)", "1 dash Orange Bitters (Regan's)", "1 dash Peychaud's Bitters", "1 dash Celery Bitters (" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1/2 jigger Whiskey (1 oz Ryan & Wood Rye)\n1/2 jigger Sweet Vermouth (1 oz Cocchi)\n1 dash Orange Bitters (Regan's)\n1 dash Peychaud's Bitters\n1 dash Celery Bitters (\nmy own\n)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the punch, I decided to knock another drink off of the new Anvil 100 Drinks List. The one I picked was the Fourth Regiment Cocktail -- a drink I had seen many times before but had skipped over for it seemed too much like a Manhattan, albeit one with orange and vegetal notes. The two recipes I have found list the drink as Angostura Bitters one despite the Anvil posting it as a Peychaud's. Jacques Straub's 1914\nDrinks\nhas it as an Angostura Bitters recipe pretty close to what is listed above save for the aromatic bitters identity. And so does Charles H. Baker's 1931 recipe with the only additional differences from above being the 4 oz size and a lime instead of lemon twist; Baker declared that it was brought to his attention by a Commander Livesey \"in command of one of His Majesty's dapper little sloops of war\" in Bombay. The Peychaud's Bitters does appear in a recipe that Robert Hess found in an obscure 19th century book he owns called\n282 Mixed Drinks for the Private Records of a Bartender of the Olden Days\n(cerca 1889). Thus, the recipe given above is a hybrid of Straub and the one Hess provides on his\nsite\n.\nThe lemon oil joined the celery note from the bitters on the nose. A grape and malt sip led into a rye and spice swallow with an orange and vegetal finish. Overall, no great surprises here, but the Fourth Regiment Cocktail is a worthy Manhattan variation or tweak, and the celery notes are not out of place.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtRZre-RjRkHzVnQjtT4NVcbBQEzADbQZTuuvqIFGiKcfkZGNdt6ZPlfxBVMZ2wJSs3BbU1jsZcl_tjB0Oib_Y6lAnX7V6wEIjHyfLAZnMjQy8EKr6vGjmAeI361mqLh2IKRt9X41RLs/s320/FourthRegiment988.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtRZre-RjRkHzVnQjtT4NVcbBQEzADbQZTuuvqIFGiKcfkZGNdt6ZPlfxBVMZ2wJSs3BbU1jsZcl_tjB0Oib_Y6lAnX7V6wEIjHyfLAZnMjQy8EKr6vGjmAeI361mqLh2IKRt9X41RLs/s800/FourthRegiment988.jpg", "comment_count": 0 }, { "title": "brazilian million", "url": "https://cocktailvirgin.blogspot.com/2013/01/brazilian-million.html", "published": "2013-01-10T12:08:00.000-05:00", "updated": "2017-08-02T12:11:28.957-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "clio" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Todd Maul", "source": "Clio", "year": null }, "categories": [ "#clio", "apricot liqueur", "cachaça", "grenadine", "lime juice", "sloe gin" ], "ingredients": [ "2 oz Germana Cachaça", "1/2 oz Averell Damson Gin (*)", "1/2 oz Bitter Truth Apricot Liqueur", "1 oz Lime Juice", "1 dash Grenadine" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Garnish with a lime wheel and add a straw.", "body_text": "2 oz Germana Cachaça\n1/2 oz Averell Damson Gin (*)\n1/2 oz Bitter Truth Apricot Liqueur\n1 oz Lime Juice\n1 dash Grenadine\nShake with ice and strain into a rocks glass filled with ice. Garnish with a lime wheel and add a straw.\n(*) Previously made with Plymouth Sloe Gin, so feel free to substitute.\nTwo Thursdays ago, I paid a visit to bartender Todd Maul at Clio. For a cocktail, I requested the Brazilian Million which was his cachaça-laden variation of the classic Millionaire. The drink began with an apricot aroma with hints of the damson plum fruit. Next, the lime sip contained a berry-like flavor and was followed by a grassy swallow with a tart apricot and lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPg5ipcryz2g_Olfsvmsi-y64735BEVILk2xycG67EHT4o6mVKqt4eB5G0jHcb92W6b5tq0uOZEB1sxq9cCTLElqSkySb8CiClTS55TLHbyOwMM3XQK4OviJGxW9X-EaWlGFdt-NxbV8/s320/brazilianmillion989.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPg5ipcryz2g_Olfsvmsi-y64735BEVILk2xycG67EHT4o6mVKqt4eB5G0jHcb92W6b5tq0uOZEB1sxq9cCTLElqSkySb8CiClTS55TLHbyOwMM3XQK4OviJGxW9X-EaWlGFdt-NxbV8/s800/brazilianmillion989.jpg", "comment_count": 0 }, { "title": "savannah unknown", "url": "https://cocktailvirgin.blogspot.com/2013/01/savannah-unknown.html", "published": "2013-01-10T12:52:00.000-05:00", "updated": "2017-08-02T12:10:47.931-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "averna", "bitters (other)", "grapefruit juice", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Appleton Rum", "1/2 oz Averna", "1/2 oz Punt e Mes", "1/2 oz Pink Grapefruit Cordial (*)", "1 dash Bittermens Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Appleton Rum\n1/2 oz Averna\n1/2 oz Punt e Mes\n1/2 oz Pink Grapefruit Cordial (*)\n1 dash Bittermens Grapefruit Bitters\nStir with ice and strain into a coupe glass. Garnish with a grapefruit twist.\n(*) An oleo saccharum of grapefruit peel and sugar; add the same amount of grapefruit juice as sugar to make a 1:1 syrup. In a pinch, a 1:1 syrup of grapefruit juice to sugar would do, and for drier palates, grapefruit juice would work; however, both of these shortcuts will lack the peel notes.\nAfter Clio, I crossed the river to meet up with Andrea for dinner, but I was a bit early. Therefore, I popped into Craigie on Main for a drink where Anne Thompson and Zachary Evans were tending bar. From the menu, I asked Anne for the Savannah Unknown. The drink greeted me with an aged rum and grapefruit oil bouquet. A grapefruit sip showcased the Averna's caramel notes, and the rum filled the swallow along with grapefruit peel and bitter notes. Lastly, as it acclimated to the room's temperature, the Savannah Unknown got a bit sweeter.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3whTElhqg3l5spkiUTPhXv3GPZtnx694-k1W9Lxa12pfwnVFt5ZBX8IoL7qwJamOdpzxXO0ijA1N7wgmBgxkd0eCgJx8sydGsTUk3rVgsU-BsLJknepQ2603rSOZCmhe2qSy1hv8yoo/s320/savannahunknown990.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3whTElhqg3l5spkiUTPhXv3GPZtnx694-k1W9Lxa12pfwnVFt5ZBX8IoL7qwJamOdpzxXO0ijA1N7wgmBgxkd0eCgJx8sydGsTUk3rVgsU-BsLJknepQ2603rSOZCmhe2qSy1hv8yoo/s800/savannahunknown990.jpg", "comment_count": 0 }, { "title": "paper trail", "url": "https://cocktailvirgin.blogspot.com/2013/01/paper-trail.html", "published": "2013-01-11T12:06:00.000-05:00", "updated": "2017-08-02T12:10:13.908-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Imbibe Magazine", "year": null }, "categories": [ "aperol", "suze", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Four Roses)", "1 oz Aperol", "3/4 oz Salers Gentiane Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Bourbon (Four Roses)\n1 oz Aperol\n3/4 oz Salers Gentiane Liqueur\nStir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nTwo Friday's ago, I was flipping through the January/February issue of\nImbibe Magazine\nand spotted the Paper Trail. The recipe was created by Colin Shearn who recently left the Franklin Mortgage & Investment Co. in Philadelphia to help open St. Charles Exchange, the Franklin's sister establishment in Louisville. With Bourbon and Aperol in the mix, I could not help but wonder if the Paper Trail was influenced by Sam Ross'\nPaper Plane\n; however, the Paper Trail uses Salers Gentiane Liqueur in place of the Paper Plane's Amaro Nonino and lemon as well as different proportions.\nThe Paper Trail offered up a grapefruit oil and Aperol aroma. A malty sip shared Aperol's orange-rhubarb flavors, and the swallow presented the Bourbon and the Salers' bitter gentian softened by the Aperol. The grapefruit twist was indeed a good choice for the Salers and the Aperol synthesized a grapefruit-like impression.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jTjnnsJk_2Vqu5tr6s0Vnfs7Kabx6ScASX86gLpHgQECkekh6xDuyKst6noR-PaUFzGPeN37iSuAr2V-kcJyrXV_tghfdfAvuyYdHJLnxSJT6X9_rxyoxXgcCIHNppC5VO-vauXG9PA/s320/papertrail991.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jTjnnsJk_2Vqu5tr6s0Vnfs7Kabx6ScASX86gLpHgQECkekh6xDuyKst6noR-PaUFzGPeN37iSuAr2V-kcJyrXV_tghfdfAvuyYdHJLnxSJT6X9_rxyoxXgcCIHNppC5VO-vauXG9PA/s800/papertrail991.jpg", "comment_count": 0 }, { "title": "pendennis cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/01/pendennis-cocktail.html", "published": "2013-01-11T12:55:00.000-05:00", "updated": "2017-08-02T12:09:42.925-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pendennis Club", "year": null }, "categories": [ "apricot liqueur", "bitters (Peychaud's)", "gin", "lime juice" ], "ingredients": [ "2 oz Gin (Cascade Mountain)", "1 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Lime Juice", "2-3 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Gin (Cascade Mountain)\n1 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Lime Juice\n2-3 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nAfter the Paper Trail, I decided to turn to the Anvil's new 100 Drink List. To stick with the Louisville, Kentucky, theme of the evening, I selected the Pendennis Cocktail. While this recipe is a gin one, the  club where it was invented also lays claim to the Old-fashioned Bourbon Whiskey Cocktail. David Wondrich in a\npost\non the Chanticleer Society provided a few recipes for the drink, and the ones that appeared in\nEsquire Magazine\nin 1931 and Baker's\nGentleman's Companion\nin 1946 share similarity to the above recipe save for calling for Hungarian apricot brandy which is an eau de vie. However, it was the closest one to the Anvil's list of ingredients down to the Peychaud's Bitters except that the Anvil prescribes apricot liqueur. This reminded me of a cocktail on the last 100 Drink List -- the\nDulchin\nwhich was created with dry apricot eau de vie (which is how I had it) but I later learned that the Anvil uses the sweet liqueur instead. I found a compromise to all the recipes by opening up\nVintage Spirits and Forgotten Cocktails\nand making it with Ted Haigh's proportions.\nThe Pendennis Club presented an apricot nose with a hint of lime. The lime joined forces with the fruitiness of the apricot liqueur on the sip, and the gin filled the swallow along with an apricot and bitters finish. I can see why some people have likened this drink to a Pegu Club; however, it reminded me a lot more of the\nBoomer\nin\nPioneers of Mixing at Elite Bars: 1903-1933\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrGp2LwK8tlUA1uZ-N5mQ1sQ7YTGQkyz5IWhtohjWy1UtBuJByRgPC_tFpnxE6k7h7WnKe-UqPkYXmTOs9EQWwctRYVOSTM8WB_6m4jIldRhauev0QTTp2jdlSnBT8RvAOK7-YQ5Dm9qL/s320/pendennisclub992.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrGp2LwK8tlUA1uZ-N5mQ1sQ7YTGQkyz5IWhtohjWy1UtBuJByRgPC_tFpnxE6k7h7WnKe-UqPkYXmTOs9EQWwctRYVOSTM8WB_6m4jIldRhauev0QTTp2jdlSnBT8RvAOK7-YQ5Dm9qL/s800/pendennisclub992.jpg", "comment_count": 3 }, { "title": "yule flip", "url": "https://cocktailvirgin.blogspot.com/2013/01/yule-flip.html", "published": "2013-01-14T12:14:00.000-05:00", "updated": "2017-08-02T12:09:36.935-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Sue Erikson", "source": "Grüner", "year": null }, "categories": [ "cream", "egg", "pimento dram", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz Gosling's Black Seal Rum", "1 oz Heavy Cream", "1/2 oz Lustau Dry Oloroso Sherry", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Demerara Syrup (2:1)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a snifter glass (rock glass) and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Gosling's Black Seal Rum\n1 oz Heavy Cream\n1/2 oz Lustau Dry Oloroso Sherry\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Demerara Syrup (2:1)\n1 Whole Egg\nShake once without ice and once with ice. Strain into a snifter glass (rock glass) and garnish with freshly grated nutmeg.\nSaturday two weeks ago, we were in the mood for a nightcap, and I decided upon the Yule Flip from the rum booklet of\nThe Cocktail Hour\nseries. This à la minute egg nog was crafted by Sue Erikson of Grüner in Portland, OR. While we never made it into Grüner itself, we did visit the adjoining sibling establishment Kask when we were there.\nThe nutmeg garnish added spice to the dark rum's aroma. A rich, creamy sip proffered the rum's caramel note, and the rum continued on into the swallow along with the sherry's nuttiness and the dram liqueur's spice. I was most impressed at how well the oloroso sherry works here with the dark rum to make this a delightful Flip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSJQbkDAtmS8n20ZlCZt-xcVE3XhrudXKso74N-9H_FG5oixDDeOY8cxBHwddLboO-wQkozv-C_qbmQEQW7ldnM4lNY1TB7LhLu9-V3LDyHBahiEzrdcNP9XnPr9rEVHs154zZQ0bJq8/s320/yuleflip993.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSJQbkDAtmS8n20ZlCZt-xcVE3XhrudXKso74N-9H_FG5oixDDeOY8cxBHwddLboO-wQkozv-C_qbmQEQW7ldnM4lNY1TB7LhLu9-V3LDyHBahiEzrdcNP9XnPr9rEVHs154zZQ0bJq8/s800/yuleflip993.jpg", "comment_count": 1 }, { "title": "confederation bridge", "url": "https://cocktailvirgin.blogspot.com/2013/01/confederation-bridge.html", "published": "2013-01-14T13:02:00.001-05:00", "updated": "2024-12-31T13:04:28.088-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "cynar", "drambuie", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Bulleit Rye", "1/2 oz Cynar", "1/2 oz Drambuie", "1/2 oz Dolin Blanc Vermouth", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Bulleit Rye\n1/2 oz Cynar\n1/2 oz Drambuie\n1/2 oz Dolin Blanc Vermouth\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top.\nSunday two weeks ago, Andrea and I paid a visit to Backbar in Somerville where Sam Treadway and Alex Homans were tending bar. For a first drink, I asked Sam for the drink of the week called the Confederation Bridge. The recipe was a collaboration of a few of the bartenders as a riff on the classic Drambuie cocktail, the\nPrince Edward\n. For a name, they chose the bridge that connects New Brunswick and Prince Edward Island.\nThe Confederation Bridge presented the twist's orange oil that later gave way to darker aromas. The sip was fruity from the Dolin Blanc, honey from the Drambuie, malty from the whiskey, and caramel from the Cynar. Next, the rye and the Drambuie's Scotch began the swallow which ended with the Cynar's bitterness and the Angostura's spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1x5FNW34qSCdklgbOfDcgR68tpCz395NFiYecsm3Xqh2nRO5h22RXM0mXqKgzJ-Sk8CY_YPAlXRc52ptOTmQbjNLTQVlhBonH3MXrK8_GrdTpz7eT-WlAmUyGk1L6N6hAe-P96lFjMI/s320/confederationbridge994.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1x5FNW34qSCdklgbOfDcgR68tpCz395NFiYecsm3Xqh2nRO5h22RXM0mXqKgzJ-Sk8CY_YPAlXRc52ptOTmQbjNLTQVlhBonH3MXrK8_GrdTpz7eT-WlAmUyGk1L6N6hAe-P96lFjMI/s800/confederationbridge994.jpg", "comment_count": 2 }, { "title": "birthday suit", "url": "https://cocktailvirgin.blogspot.com/2013/01/birthday-suit.html", "published": "2013-01-15T12:26:00.001-05:00", "updated": "2026-03-11T13:03:17.702-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joseph Cammarata", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "campari", "sherry", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Four Roses Bourbon", "1/2 oz Gran Classico", "1/2 oz Lustau Pedro Ximenez Sherry", "1/4 oz Cinnamon Syrup", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 3/4 oz Four Roses Bourbon\n1/2 oz Gran Classico\n1/2 oz Lustau Pedro Ximenez Sherry\n1/4 oz Cinnamon Syrup\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\nFor my second drink at Backbar, I asked bartender Alex Homans for the Birthday Suit. Bartender Joseph Cammarata had created the recipe in honor of Backbar's first anniversary in mid-December, and it appeared to be a delicious Boulevardier variation. Once mixed, the Bourbon contributed greatly to the drink's aroma, but as it warmed up, the Gran Classico's herbal accents began to take hold. A grape sip offered a hint of malt, and the rest of the Bourbon appeared in the swallow beside the Gran Classico's bitter flavors and growing cinnamon notes. Andrea thought that the Birthday Suit tasted a little like cherry from a combination of the Gran Classico and the sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFgkExtu71CvGpjUhENmeVV0hUWJVTBStUyPigm7D8pQDc3L5n68xj_5n_D914NW_Iy4CMb-qGejsgRzhCkeFOltps5FsOHWULdvashOtuknFXnCErRDmQ3Dj-AyonrNeSbkQF9W4TPw/s320/birthdaysuit995.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFgkExtu71CvGpjUhENmeVV0hUWJVTBStUyPigm7D8pQDc3L5n68xj_5n_D914NW_Iy4CMb-qGejsgRzhCkeFOltps5FsOHWULdvashOtuknFXnCErRDmQ3Dj-AyonrNeSbkQF9W4TPw/s800/birthdaysuit995.jpg", "comment_count": 0 }, { "title": "la yapa", "url": "https://cocktailvirgin.blogspot.com/2013/01/la-yapa.html", "published": "2013-01-15T13:09:00.000-05:00", "updated": "2017-08-02T12:06:19.702-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jamal Hassan", "source": "Ox Restaurant and Whey Bar", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "fernet-branca", "grenadine", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye (Rittenhouse 100)", "1 oz Lemon Juice", "1/2 oz Fernet Branca", "1/2 oz Velvet Falernum", "1/2 oz Grenadine", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. I opted for an orange peel garnish.", "body_text": "1 oz Rye (Rittenhouse 100)\n1 oz Lemon Juice\n1/2 oz Fernet Branca\n1/2 oz Velvet Falernum\n1/2 oz Grenadine\n2 dash Angostura Bitters\nShake with ice and strain into a rocks glass filled with ice. I opted for an orange peel garnish.\nTwo Tuesdays ago, I decided to make a drink I had spotted on the\nImbibe Magazine\nwebsite's additional recipes for the current issue called\nLa Yapa\n. La Yapa was created by Jamal Hassan from the Ox Restaurant and adjoining Whey Bar in Portland, Oregon, as a rye Tiki drink.\nThe orange twist contributed a bright aroma that later gave way to a lemon juice nose with light herbal notes. The lemon continued on into the sip along with the rye's malt and the Fernet Branca's caramel; this combination almost came across as orangey perhaps due to the grenadine. The swallow then showcased the rye and Fernet flavors with a menthol-clove finish. As the ice melted over time, the La Yapa became more Fernet Branca forward.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-cPhajO7AWW6VwXZ-1PnPPPKLO6Q9jwsURjZXN6-wpy6vg8aCzTcJSrEuKdYOdFBkXEPuBYPhQ0k1z6PQOP2j1MOYMLfrqRH7ei5sDMa1rsRlQe_hMalY1rg-t0aa_t73eMnVxQBY3o/s320/layapa996.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-cPhajO7AWW6VwXZ-1PnPPPKLO6Q9jwsURjZXN6-wpy6vg8aCzTcJSrEuKdYOdFBkXEPuBYPhQ0k1z6PQOP2j1MOYMLfrqRH7ei5sDMa1rsRlQe_hMalY1rg-t0aa_t73eMnVxQBY3o/s800/layapa996.jpg", "comment_count": 0 }, { "title": "island of misfit toys", "url": "https://cocktailvirgin.blogspot.com/2013/01/island-of-misfit-toys.html", "published": "2013-01-16T12:08:00.000-05:00", "updated": "2017-08-02T12:05:38.250-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "bitters (Angostura)", "kümmel", "mezcal" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1/2 oz Meletti Amaro", "1/2 oz Kümmel", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "2 oz Del Maguey Mezcal Vida\n1/2 oz Meletti Amaro\n1/2 oz Kümmel\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nTwo Wednesdays ago, we stopped in at Brick & Mortar where Joe Staropoli and Evan Harrison were tending bar. For a drink, I asked Joe if there was anything interesting from recent Spin the Bottle events. Joe showed me a list from late December for the Drinkle Bells night featuring Brother Cleve as the DJ, and the Island of Misfit Toys stood out as the winner. The name is a reference to the place in\nRudolph the Red-Nosed Reindeer\nwhere flawed and unattractive playthings end up; luckily, there was no jack-in-the-box sentry that I had to get around to have this libation.\nThe Island of Misfit Toys offered an orange oil and smoky agave aroma. A caramel sip gave way to a mezcal swallow which showcased the kümmel's caraway and cumin spice and the amaro's herbal elements. The Meletti seemed to take the edge off of the mezcal and the kümmel, but as the drink warmed up, the kümmel began to play a larger role in the flavor balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtRV2xl3jgkQeRnT9CSUsiHuRl5XeaJ6zjMRunvV1qg493P69nvohvvicNquvVSepwQYddritLXnGG3gMrr1pJUXKNFbREK9NnFBeyaru0z_VE4cggk9GLO6Ci7-yFtwi9596B2JkR2A/s320/islandofmisfittoys999.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtRV2xl3jgkQeRnT9CSUsiHuRl5XeaJ6zjMRunvV1qg493P69nvohvvicNquvVSepwQYddritLXnGG3gMrr1pJUXKNFbREK9NnFBeyaru0z_VE4cggk9GLO6Ci7-yFtwi9596B2JkR2A/s800/islandofmisfittoys999.jpg", "comment_count": 2 }, { "title": "little valiant", "url": "https://cocktailvirgin.blogspot.com/2013/01/little-valiant.html", "published": "2013-01-16T12:54:00.000-05:00", "updated": "2017-08-02T12:04:49.253-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Will Thompson", "source": "Drink", "year": null }, "categories": [ "#drink", "bitters (orange)", "lemon juice", "lillet", "suze" ], "ingredients": [ "2 oz Salers Gentiane Liqueur", "2 oz Cocchi Americano", "1 barspoon Lemon Juice", "3 dash Orange Bitters" ], "instructions": "Build in a rocks glass, add a large ice cube, and stir to chill. Garnish with a pinch of salt.", "body_text": "2 oz Salers Gentiane Liqueur\n2 oz Cocchi Americano\n1 barspoon Lemon Juice\n3 dash Orange Bitters\nBuild in a rocks glass, add a large ice cube, and stir to chill. Garnish with a pinch of salt.\nTwo Thursdays ago, I met up with a friend at Drink by Will Thompson's station at the ice bar. For a first cocktail idea, Will suggested a variation he created on the\nLittle Giuseppe\nthat was a follow up to his\nCopper Canyon\ncalled the Little Valiant. Will explained that Valiant was a bull from the same region in France that makes Salers Gentiane Liqueur, and Valiant was the first of the breed to reach North America. Experts believe that the Salers cows' ancestry can be traced to ancient Egyptian cattle, and their lack of relation to modern cattle allows for good hybrid vigor when crossed.\nThe Little Valiant presented an herbal bouquet with citrus brightness from the Cocchi Americano and lemon juice. The citrus continued into the sip where it mingled with a hint of brine from the salt garnish. The salt also toned down the Salers' gentian on the swallow which also contained the bitters' orange notes; Will commented that the herbal notes here reminded him of celery root. Finally, as the ice melted over time, the citrus quotient diminished.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN24VF1I3d4u24zmcQ_Qe0qBZNG41OJ7CXNDP2lUhbKqo9vlv4JRS-g5et2u_E_1JYMZhf6wiZPAetbKhhins8S4ZChcTqsfN72VKGtZll9lvgAnL6YV68gAOni41MxTDxjoy4sGk_0Q/s320/littlevaliant1000.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN24VF1I3d4u24zmcQ_Qe0qBZNG41OJ7CXNDP2lUhbKqo9vlv4JRS-g5et2u_E_1JYMZhf6wiZPAetbKhhins8S4ZChcTqsfN72VKGtZll9lvgAnL6YV68gAOni41MxTDxjoy4sGk_0Q/s800/littlevaliant1000.jpg", "comment_count": 0 }, { "title": "five points pop-in", "url": "https://cocktailvirgin.blogspot.com/2013/01/five-points-pop-in.html", "published": "2013-01-17T12:06:00.000-05:00", "updated": "2017-08-02T12:04:01.844-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "#drink", "beer", "cognac", "egg", "rum", "simple syrup" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1 oz St. Teresa 1796 Rum", "3/4 oz Demerara Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a Highball glass containing 2 oz Barney Flats Oatmeal Stout. Garnish with freshly grated nutmeg.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1 oz St. Teresa 1796 Rum\n3/4 oz Demerara Syrup\n1 Whole Egg\nShake once without ice and once with ice. Strain into a Highball glass containing 2 oz Barney Flats Oatmeal Stout. Garnish with freshly grated nutmeg.\nFor my second libation at Drink, bartender Will Thompson recommended a style of drink that he has been enjoying a lot called a Pop-in. Pop-ins are an old style of beer cocktail featuring a lightly hopped beer spiked with spirits, amaros, and liqueurs. Will was introduced to this concept at Dead Rabbits in the Five Points neighborhood in Manhattan; Dead Rabbits features a wide variety of 19th century style offerings including a recreation of an old style of cocktail bitters made in that neighborhood that competed with Angostura. The name Dead Rabbits refers to one of the local gangs during the 1850s that was later fictionalized in Scorsese's\nGangs of New York\n.\nWill and I bounced spirit ideas around for a while before a split rum and brandy option seemed most appealing. The Pop-in's nutmeg garnish contributed greatly to the aroma. A dry and creamy sip showcased the caramel notes of the stout and rum, and the swallow offered up the Cognac with a pleasant oatmeal stout finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_DGh1i4AX9VoX6QK79dK9WgZxG3eMj2b4sdJ5evc2qsWhyphenhyphen99qxIFw2kg7f4EfEk4Eol6pq3z2GXt2avpTFEdJ7KBSt1mlogMWU1aQyOUqZL6nUnFQCuzS0qBPOVKw5mqibwVKfFgxb4/s320/fivepointpopin1001.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_DGh1i4AX9VoX6QK79dK9WgZxG3eMj2b4sdJ5evc2qsWhyphenhyphen99qxIFw2kg7f4EfEk4Eol6pq3z2GXt2avpTFEdJ7KBSt1mlogMWU1aQyOUqZL6nUnFQCuzS0qBPOVKw5mqibwVKfFgxb4/s800/fivepointpopin1001.jpg", "comment_count": 0 }, { "title": "miss francine kelly", "url": "https://cocktailvirgin.blogspot.com/2013/01/miss-francine-kelly.html", "published": "2013-01-17T12:53:00.000-05:00", "updated": "2017-08-02T12:00:38.096-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": "room temperature", "glassware": "snifter", "technique": "build", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "*room temperature", "absinthe", "pear liqueur", "whiskey" ], "ingredients": [ "1 1/2 oz Chamomile-infused Bastille Whiskey (*)", "1 oz Rothman & Winter Orchard Pear", "1/2 oz Water", "1/4 oz Absinthe", "1 dash Acid Phosphate" ], "instructions": "Build in a snifter glass and stir. Note: this is a room temperature cocktail.", "body_text": "1 1/2 oz Chamomile-infused Bastille Whiskey (*)\n1 oz Rothman & Winter Orchard Pear\n1/2 oz Water\n1/4 oz Absinthe\n1 dash Acid Phosphate\nBuild in a snifter glass and stir. Note: this is a room temperature cocktail.\n(*) Perhaps a dash or two of Bittermens Boston Bittahs would donate enough chamomile notes.\nAfter Drink, I made my way to the far end of South Boston to meet up with Andrea at Local 149 for dinner. For a beverage, I asked bartender John Mayer about the Miss Francine Kelly on the menu. John described how he was tinkering at home with Bols Genver, Belle de Brillet pear liqueur, and absinthe and noticed that it got worse after adding ice. Therefore, he decided that the combination worked best as a room temperature cocktail. When I inquired about the name, John laughed and said that everyone thought that it was a nice sounding Irish lady's name; however, it is their nickname for the \"marry f*** kill\" game that they sometimes play at the bar.\nMiss Francine Kelly offered an anise and floral bouquet that transitioned into a malty sip. The whiskey continued on into the swallow along with chamomile and absinthe flavors and a pear finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndkYROL2Qwb5YtRj1dkTsGoRfodjTA-GoL7zmZvHSOL0r2H_uQZypGuzduHutPzj3dgVRnbWkblpXjXzRf3f1qTE_sAcE8cBz5i0H4P0pH0VC_0LdgF1kanmvLh3DSPnjX5PRv-R0SPI/s320/missfrancinekelly1002.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndkYROL2Qwb5YtRj1dkTsGoRfodjTA-GoL7zmZvHSOL0r2H_uQZypGuzduHutPzj3dgVRnbWkblpXjXzRf3f1qTE_sAcE8cBz5i0H4P0pH0VC_0LdgF1kanmvLh3DSPnjX5PRv-R0SPI/s800/missfrancinekelly1002.jpg", "comment_count": 0 }, { "title": "andrea & the governor", "url": "https://cocktailvirgin.blogspot.com/2013/01/andrea-governor.html", "published": "2013-01-18T11:44:00.000-05:00", "updated": "2017-08-02T12:00:02.912-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "absinthe", "lillet", "vermouth (bianco)", "whiskey" ], "ingredients": [ "1 oz Bastille French Whisky", "1 oz Cocchi Americano", "1 oz Dolin Blanc Vermouth", "2 dash Mansinthe Absinthe" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Bastille French Whisky\n1 oz Cocchi Americano\n1 oz Dolin Blanc Vermouth\n2 dash Mansinthe Absinthe\nStir with ice and strain into a rocks glass.\nFor a final cocktail at Local 149, bartender John Mayer suggested another drink with the Bastille French whisky he was calling Andrea & the Governor. Both Andrea and the Governor are characters in the zombie apocalypse televisionseries\nThe Walking Dead\n, and in one of the episodes back in November, there was a product placement of this whiskey. Over all, the whiskey is on the lighter style and most comparable to an Irish whiskey.\nThe absinthe began the drink with an anise aroma. A citrus and floral sip led into a whiskey and citrus swallow with an absinthe finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBo32gWUARuc_S-DpZt-7Z8Y8yQ32nXsFWu0tEi7fbyRl6gp0EPtbl5BTwMYP0hJWmAxXtkIbwkwc-rKuQO2LgEkeTO7T8DhGtpKL7M18pMrm1HWjz6Fd9DNnPCVpM-dY45FKtpl7C00/s320/governor1003.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBo32gWUARuc_S-DpZt-7Z8Y8yQ32nXsFWu0tEi7fbyRl6gp0EPtbl5BTwMYP0hJWmAxXtkIbwkwc-rKuQO2LgEkeTO7T8DhGtpKL7M18pMrm1HWjz6Fd9DNnPCVpM-dY45FKtpl7C00/s800/governor1003.jpg", "comment_count": 0 }, { "title": "on the boulevard", "url": "https://cocktailvirgin.blogspot.com/2013/01/on-boulevard.html", "published": "2013-01-18T12:38:00.000-05:00", "updated": "2017-08-02T11:58:32.363-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Lynn House", "source": "Imbibe Magazine", "year": null }, "categories": [ "aperol", "creme de cassis", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Weller 107)", "1 oz Aperol", "3/4 oz Crème de Cassis", "1/2 oz Lemon Juice" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 oz Bourbon (Weller 107)\n1 oz Aperol\n3/4 oz Crème de Cassis\n1/2 oz Lemon Juice\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nTwo Saturdays ago, we began the cocktail hour with the On The Boulevard recipe from the online\nsupplement\nto the current issue of\nImbibe Magazine\n. The recipe was crafted by Lynn House of Chicago's Blackbird, and I was drawn to it for it reminded me of a Bourbon-containing variation of the quirky\nTeresa\nfrom Gary Regan's\nThe Joy of Mixology\n. For a whiskey, I opted for Old Weller Antique for I figured that the recipe could use something punchier and overproof.\nThe lemon oils from the twist supplemented the cassis' berry aroma and hint of Bourbon. The lemon notes continued on into the sip along with a fruitiness from the Aperol and currant liqueur. Finally the swallow offered the richness of the Bourbon that transitioned well into the cassis' tartness. Overall, the On The Boulevard was not as cassis forward as I had first expected and was reasonably well balanced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jsjqxEgDE_SPrB7O3YT7xtwJtwJLkQjVzhCyaIAX7KdmGWx9WUC3Hhl25ouNpkyH1Y9NVS71cmVJpIAPt4wNZo9z8-htR_DhCYPwBgfEfkYLd207rjwcUYd7LGPvqe2VINfgRJAhfIg/s320/ontheboulvard1004.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jsjqxEgDE_SPrB7O3YT7xtwJtwJLkQjVzhCyaIAX7KdmGWx9WUC3Hhl25ouNpkyH1Y9NVS71cmVJpIAPt4wNZo9z8-htR_DhCYPwBgfEfkYLd207rjwcUYd7LGPvqe2VINfgRJAhfIg/s800/ontheboulvard1004.jpg", "comment_count": 0 }, { "title": "the third man", "url": "https://cocktailvirgin.blogspot.com/2013/01/the-third-man.html", "published": "2013-01-20T17:36:00.000-05:00", "updated": "2017-08-02T11:57:56.082-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Dan", "source": "StarChefs", "year": null }, "categories": [ "*mixology monday", "bitters (Peychaud's)", "gin", "pineau des charentes", "suze" ], "ingredients": [ "2 oz Blue Gin (Barr Hill)", "3/4 oz Pineau des Charentes (Chateau de Beaulon)", "1/4 oz Suze Gentian Liqueur (Salers)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.", "body_text": "This month's\nMixology Monday\ntheme, \"Fortified Wines\" (MxMo LXIX), was picked by Jordan Devereaux of the\nChemistry of the Cocktail\nblog. Jordan's challenge was, \"Fortified wines began, in large part, as a way to deal with the difficulties of shipping wine long distances in the holds of sailing ships. Without the rigorous sterilization that is possible today, wines would often spoil en route. However, increasing the alcohol concentration... was enough to keep them from going off... These wines held an important place in... punch and have continued on in cocktails proper. [These wines include] sherry, port, and, to a lesser extent, madeira and marsala, all find their way into various mixed drinks... They can play many different roles -- from taking the place of vermouths in classic drinks, to providing richness and sweetness in winter tipples, to serving as a base for lighter aperitifs. Whether forgotten classics or new creations, let's see what you can put together.\"\nIn thinking about this theme, I was curious about marsala wine since I have not seen it in that many recipes, but I was unable to find one tempting enough to go out and buy a bottle for this event. Instead, I thought about one of the lesser used fortified wines, Pineau des Charentes, which has appeared in some delicious recipes. Pineau des Charentes is a French fortified wine made by blending lightly fermented grape must with Cognac eau de vie, and this sweet spirit comes in both white and red/rosé varietals. The earliest Pineau des Charentes recipe I know about is Frank Meier's\nPompadour\nfrom 1934\nThe Artistry Of Mixing Drinks\n. Moreover, I have enjoyed two out on the town here in Boston, namely Craigie on Main's\nMarksman\nand Bergamot's\nOaxaca Moon\n.\nWhile searching for a good article about Pineau des Charentes usage in cocktails to put on the Mixology Monday\nTwitter\neven before I had chosen a wine, I stumbled on this one from\nStarChefs\n. Attached to that article was a recipe for the\nThird Man\nby Dan Greenbaum of The Beagle in Manhattan. The recipe was alluring for it followed a familiar pattern of spirit, wine product, and small amount of gentian liqueur that I have been pleased with before in drinks such as the\nHarry Palmer\n.\nThe Third Man\n2 oz Blue Gin (Barr Hill)\n3/4 oz Pineau des Charentes (Chateau de Beaulon)\n1/4 oz Suze Gentian Liqueur (Salers)\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.\nThe Third Man began with a lemon oil and floral aroma with the latter perhaps stemming from the gin made from a honey distillate. On the sip, the Pineau des Charentes donated a mouthfeel and grape flavor, and the swallow then offered gin, gentian, and Peychaud's spice with lingering pine notes. It was definitely a gin-forward drink that would especially appeal to a classic Martini lover looking to branch out; perhaps some of this could stem from the flavorful gin that we had just opened for this drink.\nCheers to Jordan from Chemistry of the Cocktail for hosting this month and for picking such an excellent theme!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5YwThK-Pqq0Rrl40Iwsp9fg5JNjstiMF-0PpE-MRGxAbIVFmK_6tpA8Wkkopi6ZYFg3iyXk_lLaOOGOB9FrZwik7URvDCiNftTEsrAwwr6EFT3ZxQ1YxWgAVl3QVTSatG5EEM02NxM4/s320/thethirdman1033.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "hoots mon", "url": "https://cocktailvirgin.blogspot.com/2013/01/hoots-mon.html", "published": "2013-01-21T12:49:00.000-05:00", "updated": "2017-08-02T11:56:55.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "lillet", "scotch", "vermouth (sweet)" ], "ingredients": [ "1/2 Scotch (1 1/2 oz Famous Grouse + 1 bsp Caol Ila 12)", "1/4 Lillet (3/4 oz Cocchi Americano)", "1/4 Sweet Vermouth (3/4 oz Cocchi Vermouth)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist to complement the Lillet and vermouth.", "body_text": "1/2 Scotch (1 1/2 oz Famous Grouse + 1 bsp Caol Ila 12)\n1/4 Lillet (3/4 oz Cocchi Americano)\n1/4 Sweet Vermouth (3/4 oz Cocchi Vermouth)\nStir with ice and strain into a cocktail glass. I added an orange twist to complement the Lillet and vermouth.\nAfter the On the Boulevard, I decided to pick the Hoots Mon off of the Anvil's new 100 Drink list. In searching for some history on this Scotch drink, I accidentally swapped which word had the \"s,\" and the search engine asked if I was looking for \"hot moms.\" The proper spelling avoided this, and I learned that it was a Scottish phrase for \"hey man\" with some definitions including a sense of impatience or dissatisfaction. The recipe appears in the 1930\nSavoy Cocktail Book\n, and I had seen it there and other places for years; however, I passed over it each time without giving it a chance. The structure of the drink reminded me of Highland Kitchen's\nBuckminster\nwith gin and Maurin Quina in place of the classic's Scotch and vermouth; since that was quite delicious, I was game to try the Hoots Mon.\nThe Hoots Mon presented an orange oil and Scotch aroma that led into a citrus-grape and malt sip. Next, the smoky Scotch and vermouth came through on the swallow. The drink was a bit more sweet vermouth driven when cold, but the Cocchi Americano began to play a larger role as it warmed up. Overall, the Hoots Mon was sort of like a Rob Roy, but the the Cocchi Americano gave the balance a lighter and more citrusy feel. Perhaps this drink would shine with a single malt Scotch that showcased lemon notes from the malted barley such as a Glenmorangie 10 Year.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY01yNUFh3eCwJdAf0uACbojM1_VU0f0fsih0cbCtGbMC4sqyuiAazBZJ6H1kN1A7BZbpjD_Ha_gDdiO-bMpdHQw5C9SCxN6nGUayl2Uk-XOLpd8h25OtYtWCmxF0bJd8ZIPgnUwsIxdk/s320/hootsmon1005.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY01yNUFh3eCwJdAf0uACbojM1_VU0f0fsih0cbCtGbMC4sqyuiAazBZJ6H1kN1A7BZbpjD_Ha_gDdiO-bMpdHQw5C9SCxN6nGUayl2Uk-XOLpd8h25OtYtWCmxF0bJd8ZIPgnUwsIxdk/s800/hootsmon1005.jpg", "comment_count": 3 }, { "title": "royal jubilee", "url": "https://cocktailvirgin.blogspot.com/2013/01/royal-jubilee.html", "published": "2013-01-21T13:38:00.000-05:00", "updated": "2017-09-07T11:44:07.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "applejack", "becherovka", "bitters (Peychaud's)", "champagne", "grenadine", "lemon juice" ], "ingredients": [ "1/2 oz Becherovka", "1/2 oz Apple Brandy", "1/2 oz Lemon Juice", "1/2 oz Grenadine", "3 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a flute glass. Top with sparkling Malbec rosé wine.", "body_text": "1/2 oz Becherovka\n1/2 oz Apple Brandy\n1/2 oz Lemon Juice\n1/2 oz Grenadine\n3 dash Peychaud's Bitters\nShake with ice and strain into a flute glass. Top with sparkling Malbec rosé wine.\nSunday two weeks ago, Andrea and I paid a visit to Bergamot when bartenders Paul Manzelli and Kai Gagnon were at the bar. For a drink I inquired about the Royal Jubilee, and Kai explained that the sparkler was in honor of the Queen of England spending her 60th year on the throne. Paul's explanation was about how the Becherovka's spice reminded him of Christmas, and Christmas reminded him of Friendly's seasonal Jubilee Roll; I think that Paul rather enjoys that explanation for it makes Kai shake his head and roll his eyes. Overall, the structure of the Royal Jubilee reminded me of Eastern Standard's\nBelle de Jour\nwith its Cognac and Bénédictine swapped for apple brandy, Becherovka, and Peychaud's.\nThe Royal Jubilee showcased a fruity aroma in a rosé wine-grenadine sort of way along with anise accents from the Peychaud's Bitters. A crisp, carbonated sip presented the lemon and grape notes, and the apple and spice pleasantly rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpUHBOqJg6jwhdAPXRf-J-uJ81oecY52hW_WIZ0GieB87hY5XziMLHpW_nBvdp02HbVqzKFjabolgMlv899xMkC92HGVkQUmAkBKzI5v8xJG2_WJA2mkFEk9mI_Mu_Zn6FEc63VWAhQE/s320/royaljubilee1007.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpUHBOqJg6jwhdAPXRf-J-uJ81oecY52hW_WIZ0GieB87hY5XziMLHpW_nBvdp02HbVqzKFjabolgMlv899xMkC92HGVkQUmAkBKzI5v8xJG2_WJA2mkFEk9mI_Mu_Zn6FEc63VWAhQE/s800/royaljubilee1007.jpg", "comment_count": 0 }, { "title": "cambridge tea", "url": "https://cocktailvirgin.blogspot.com/2013/01/cambridge-tea.html", "published": "2013-01-22T11:41:00.000-05:00", "updated": "2017-09-03T14:19:07.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": "hot", "glassware": "highball", "technique": "build", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "*hot", "benedictine", "cream", "tea" ], "ingredients": [ "1 1/2 oz Benedictine", "3 oz English Breakfast Tea (hot)", "4 1/2 oz Steamed Milk (hot)" ], "instructions": "Build in a heat resistant Highball glass and stir.", "body_text": "1 1/2 oz Benedictine\n3 oz English Breakfast Tea (hot)\n4 1/2 oz Steamed Milk (hot)\nBuild in a heat resistant Highball glass and stir.\nFor a nightcap at Bergamot, bartender Paul Manzelli offered up a hot drink called Cambridge Tea. Paul described how the mother of one of his old girlfriend's had referred to English Breakfast Tea as Cambridge Tea, and he later decided that he need to recreate an adult version of this libation at the bar. With tea and steam milk, the recipe reminded me of ArtBar's\nEarly Fog\nthat went in a more herbal and less orange and spice direction.\nThe Cambridge Tea presented a caramel aroma in a buttered popcorn sort of way. The warm milk sip led into a tea and herbal swallow; moreover, the tea worked well to dry out the Cambridge Tea on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdtW1WmiVbdhvB2s9AY6IAGex-8dGGAq7TtotpJ2iJzFJHeBkxgKlxJNE8_styHPvA7-co8Ilcfxh7wMaHW8HP6ZUfHfLKdkr0on8R7WOnETe_Ne7gwDprgNxAxVLYDKiU1K2N5hzCHU/s320/cambridgetea1008.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdtW1WmiVbdhvB2s9AY6IAGex-8dGGAq7TtotpJ2iJzFJHeBkxgKlxJNE8_styHPvA7-co8Ilcfxh7wMaHW8HP6ZUfHfLKdkr0on8R7WOnETe_Ne7gwDprgNxAxVLYDKiU1K2N5hzCHU/s800/cambridgetea1008.jpg", "comment_count": 2 }, { "title": "[the blue hour]", "url": "https://cocktailvirgin.blogspot.com/2013/01/the-blue-hour.html", "published": "2013-01-22T12:38:00.000-05:00", "updated": "2017-08-02T11:54:26.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Stephen Shellenberger", "source": "Pomodoro", "year": null }, "categories": [ "#pomodoro", "aperol", "bitters (Peychaud's)", "lime juice", "pineau des charentes" ], "ingredients": [ "3/4 oz Eau de Vie de Mirabelle (*)", "3/4 oz Pineau des Charentes", "3/4 oz Aperol", "3/4 oz Lime Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a glass. Twist a lime peel over the top.", "body_text": "3/4 oz Eau de Vie de Mirabelle (*)\n3/4 oz Pineau des Charentes\n3/4 oz Aperol\n3/4 oz Lime Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a glass. Twist a lime peel over the top.\n(*) A dry plum; other fruit eau de vie would probably work well here too.\nMonday two weeks ago, we went to Pomodoro in Brookline when Stephen Shellenberger was bartending. Stephen mentioned that he has been enjoying the pairing of fruit eau de vie and Pineau des Charentes, and he asked if I was interested in trying one. The drink he made contained a Mirabelle plum spirit that was sweetened by Pineau des Charentes and Aperol. For a name, the Mirabelle made me think of French New Wave film maker Eric Rohmer's\nFour Adventures of Reinette and Mirabelle\n; the first of the four adventures was \"L'Heure Bleue.\"\nThe lime oil aroma gave way to a wine and plum bouquet over time. A crisp lime sip shared fruity orange and grape notes that became more wine-like as the drink warmed up. Next, a dry plum swallow was chased by Aperol on the finish. Indeed, I could definitely see other eau de vies working well in this basic equation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_o3ugJoHVt8TuVhphpQHBsuPpK2-KNeUgHSHgyixfBt5XU4mSAftSTrTlRWQsyLRI3AJYZdHj0Qyz-CKrnonzKZffniNcNbh3ZStYLhhdcfqcvAo1RCVmURgHinxwL_D_ThmYOOcU4Q/s320/pomodoro1009.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_o3ugJoHVt8TuVhphpQHBsuPpK2-KNeUgHSHgyixfBt5XU4mSAftSTrTlRWQsyLRI3AJYZdHj0Qyz-CKrnonzKZffniNcNbh3ZStYLhhdcfqcvAo1RCVmURgHinxwL_D_ThmYOOcU4Q/s800/pomodoro1009.jpg", "comment_count": 4 }, { "title": "quin quina crusta", "url": "https://cocktailvirgin.blogspot.com/2013/01/quin-quina-crusta.html", "published": "2013-01-23T11:46:00.000-05:00", "updated": "2017-08-02T11:52:11.664-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "dry shake", "attribution": { "creator": "Leo Robitschek", "source": "Eleven Madison Park", "year": null }, "categories": [ "bitters (Peychaud's)", "lemon juice", "maraschino", "quinquina" ], "ingredients": [ "2 oz Bonal Gentiane Quina", "1/2 oz Lemon Juice", "1/2 oz Peychaud's Bitters", "1/4 oz Luxardo Maraschino Liqueur" ], "instructions": "Dry shake the ingredients to mix and pour into a cocktail glass rimmed with sugar and filled with crushed ice. Garnish with a lemon twist (added after the photo was taken).", "body_text": "2 oz Bonal Gentiane Quina\n1/2 oz Lemon Juice\n1/2 oz Peychaud's Bitters\n1/4 oz Luxardo Maraschino Liqueur\nDry shake the ingredients to mix and pour into a cocktail glass rimmed with sugar and filled with crushed ice. Garnish with a lemon twist (added after the photo was taken).\nA few weeks ago, my friend Jake Parrott was in town; Jake is our regional Haus Alpenz rep, and he showed me the company's pamphlet and recipe sheet. One the drinks, the Quin Quina Crusta, was one I had spotted back in November in a\nWashington Life\narticle on\nBonal-based\ncocktails. I definitely remember the recipe for its edginess but questioned Jake if it was truly balanced. Jake explained that there was plenty of sugar in the Bonal to keep the citrus and Peychaud's notes in check. The recipe itself was created by Leo Robitschek of Eleven Madison Park in Manhattan, and two weeks ago, we gave it a try.\nThe Quin Quina Crusta offered a fennel-like aroma from a combination of the Peychaud's anise and some of the Bonal's herbalness that was all brightened by the lemon oil. Next, a lemon and grape sip was chased by bitter herbal notes transitioning into Maraschino on the swallow. As the ice melted, the drink became more bitter and spiced, so the sugared rim came in handy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8dtPqRdrJS5P06RXSbxG5UNgjjiFOxq8z11m9evurCdqJ8y-GWqKsl07ULTPYTMlA35y37AJNHifj0jEwC50AwNjj6Ks36LFC8c47Cw5giNcB23ACf2ePbtmflK13faONiUr0_NwiDY/s320/quinquinacrusta1011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8dtPqRdrJS5P06RXSbxG5UNgjjiFOxq8z11m9evurCdqJ8y-GWqKsl07ULTPYTMlA35y37AJNHifj0jEwC50AwNjj6Ks36LFC8c47Cw5giNcB23ACf2ePbtmflK13faONiUr0_NwiDY/s800/quinquinacrusta1011.jpg", "comment_count": 1 }, { "title": "winter daiquiri", "url": "https://cocktailvirgin.blogspot.com/2013/01/winter-daiquiri.html", "published": "2013-01-23T12:49:00.000-05:00", "updated": "2017-08-02T11:51:36.739-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Mindy Kucan", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "pimento dram", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Aged Rum (Turkey Shore Tavern Style)", "3/4 oz Lime Juice", "1/2 oz Vanilla Syrup (B.G. Reynold's)", "1/4 oz Allspice Dram (St. Elizabeth)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wheel studded with 3 cloves.", "body_text": "1 1/2 oz Aged Rum (Turkey Shore Tavern Style)\n3/4 oz Lime Juice\n1/2 oz Vanilla Syrup (B.G. Reynold's)\n1/4 oz Allspice Dram (St. Elizabeth)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lime wheel studded with 3 cloves.\nTwo Wednesdays ago, we decided to make one of the drinks from\nImbibe Magazine\n's vanilla article, namely Mindy Kucan's Winter Daiquiri. We not only had a chance to meet Mindy at Portland Cocktail Week in October, but we had the great opportunity to have her make us drinks at\nHale Pele\n, the Tiki bar in Portland she works at, later that week. While it was not on the menu at that time, her Winter Daiquiri could easily mingle with all of the classics on the Hale Pele's menu.\nThe aged Turkey Shore rum offered butterscotch and some funkier rum notes along with the other ingredients' clove and vanilla aromas. A caramel, butterscotch, and lime sip proceeded well into the rum and vanilla swallow that gradually gained more and more allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVVnlAbLBMeI_3KLnXAsxZHFNClIqYE5gtWrpMKAUbbiIvtGVKjs45wzxVPxE1lBjrPbqIyd8BTF4mndP2qEupuIHWX98B7BUt2DhDZOJxqSSFwkMGj3G6eo2tqaHxu-JJbbtCJwYKWY/s320/winterdaiquiri1013.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVVnlAbLBMeI_3KLnXAsxZHFNClIqYE5gtWrpMKAUbbiIvtGVKjs45wzxVPxE1lBjrPbqIyd8BTF4mndP2qEupuIHWX98B7BUt2DhDZOJxqSSFwkMGj3G6eo2tqaHxu-JJbbtCJwYKWY/s800/winterdaiquiri1013.jpg", "comment_count": 0 }, { "title": "green fairy", "url": "https://cocktailvirgin.blogspot.com/2013/01/green-fairy.html", "published": "2013-01-24T12:01:00.000-05:00", "updated": "2017-08-02T11:50:44.067-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nicholas Kosevich and Ira Kopowitz", "source": "North Star Cocktails", "year": null }, "categories": [ "absinthe", "egg white", "gin", "lemon juice", "tea" ], "ingredients": [ "2 oz Bombay Sapphire Gin (1 1/2 oz Tanqueray)", "3/4 oz Green Tea Syrup 1:1 (1/2 oz Jasmine Green)", "3/4 oz Lemon Juice (1/2 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass and garnish with 7 drops of St. George Absinthe.", "body_text": "2 oz Bombay Sapphire Gin (1 1/2 oz Tanqueray)\n3/4 oz Green Tea Syrup 1:1 (1/2 oz Jasmine Green)\n3/4 oz Lemon Juice (1/2 oz)\n1 Egg White\nShake once without ice and once with ice. Strain into a coupe glass and garnish with 7 drops of St. George Absinthe.\nTwo Fridays ago, I decided to make a gin Daisy that I spotted in\nNorth Star Cocktails\ncalled the Green Fairy. The recipe was created by Nicholas Kosevich and Ira Kopowitz, and what lured me in was its use of green tea syrup which I had previously used to good effect in the\nPokey Crocus\n. However, I could not find our green tea proper, so I opted for a jasmine green tea that I bought for the\nMasked Booby Punch\nover the smokier bancha green tea I found in the cabinet. The other green aspect of the drink was the absinthe used in garnishing the egg white froth. In addition, I ended up scaling down the drink since the recipe stated to strain into a coupe and a sidecar glass for the overflow, and my scaled down version fit perfectly into a coupe.\nAn anise and mint aroma from the absinthe greeted the nose and preceded a creamy lemon sip. The gin and green tea notes in the swallow were joined by bonus floral ones from the jasmine and were chased by a light anise finish. Despite the jasmine not being in the recipe, it was a nice touch to give the drink some added complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQ3pc3qn6vR42eCP8E8R0m9waMcVpDxpCVgLnX180OI5G9j2dWW9lbMMNSA3jSWRQ3H4HTdFOl0CCm9a_NOw8sVhN6IjA-lxYR7KnzNEGw2__yUrua0bKqUwWs37HgjWlF7EL_L5byw8/s320/greenfairy1014.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQ3pc3qn6vR42eCP8E8R0m9waMcVpDxpCVgLnX180OI5G9j2dWW9lbMMNSA3jSWRQ3H4HTdFOl0CCm9a_NOw8sVhN6IjA-lxYR7KnzNEGw2__yUrua0bKqUwWs37HgjWlF7EL_L5byw8/s800/greenfairy1014.jpg", "comment_count": 1 }, { "title": "wellington", "url": "https://cocktailvirgin.blogspot.com/2013/01/wellington.html", "published": "2013-01-24T12:57:00.000-05:00", "updated": "2017-08-02T11:50:08.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Patrick Gavin Duffy", "source": "The Official Mixer's Manual For Home and Professional Use", "year": 1975 }, "categories": [ "cherry brandy", "gin", "lime juice", "swedish punsch" ], "ingredients": [ "1 jigger Dry Gin (1 1/2 oz Farmer's)", "2 dash Swedish Punsch (3/8 oz Kronan)", "2 dash Cherry Brandy (3/8 oz Cherry Heering)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 jigger Dry Gin (1 1/2 oz Farmer's)\n2 dash Swedish Punsch (3/8 oz Kronan)\n2 dash Cherry Brandy (3/8 oz Cherry Heering)\nJuice 1/2 Lime (1/2 oz)\nStir with ice and strain into a cocktail glass.\nAfter the Green Fairy, I opened up my 1975\nThe Official Mixer's Manual For Home and Professional Use\nby Patrick Gavin Duffy and found an interesting Swedish Punsch recipe called the Wellington. The combination of Swedish Punsch and cherry brandy seemed a bit unusual, but I did have it two years ago in an obscure and oddball recipe called the\nMadam\n. Finally, I interpreted the two dashes of Punsch and cherry brandy by what I thought would balance the tartness of the lime juice.\nThe Wellington offered up the funky aroma of the Swedish Punsch. Next, a lime and cherry sip gave way to a gin, Batavia Arrack, and tea-laden swallow. Overall, the Wellington was a funkier version of the\nGilroy\nor the\nGolfer's Special\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOk5On4Z1_GYlohZTPbWvxTQ1CjF1vodZQi76V8LhX-AmVkuryBoFjyf8BaW0hsb9f2bxXBymCAXEFCV9ksIhMH1ycQQ6HR0qtAuUTQVGG8x6w1asge9W0ZDDSvk7bG4pwskNpWR4rcs/s320/wellington1015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOk5On4Z1_GYlohZTPbWvxTQ1CjF1vodZQi76V8LhX-AmVkuryBoFjyf8BaW0hsb9f2bxXBymCAXEFCV9ksIhMH1ycQQ6HR0qtAuUTQVGG8x6w1asge9W0ZDDSvk7bG4pwskNpWR4rcs/s800/wellington1015.jpg", "comment_count": 0 }, { "title": "muckraker punch", "url": "https://cocktailvirgin.blogspot.com/2013/01/muckraker-punch.html", "published": "2013-01-25T11:51:00.000-05:00", "updated": "2017-08-02T11:49:30.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jim Romdall", "source": "Vessel", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "cognac", "lemon juice", "sherry" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand 1840)", "3/4 oz Dry Sack 15 Year Sherry (Lustau East India Solera)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into an ice-filled glass. Garnish with a lime twist.", "body_text": "1 oz Cognac (Pierre Ferrand 1840)\n3/4 oz Dry Sack 15 Year Sherry (Lustau East India Solera)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into an ice-filled glass. Garnish with a lime twist.\nTwo Saturdays ago, we made another recipe from\nSeriousEats\n' Seattle punch article. This one was the Muckraker Punch created by Jim Romdall of Vessel. Since muckraking is a form of investigative journalism, I wonder if this drink is a variation on the Journalist Cocktail with the gin, vermouth, and curaçao exchanged for brandy, sherry, and apricot liqueur. Perhaps a bit of a stretch, but the two do share a similar structure.\nThe lime twist provided much of the drink's aroma. A lemon and grape sip led into a Cognac, sherry, and apricot swallow. Finally, the drink finished on the dry side from the bitters and citrus. Overall, the sherry and apricot paired rather well here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkQowNmfePgxLXVU-4WlX49IlDCKu_zfRVfPG1TOzTT3VL_T0AE9KZEJi-Q7-i7iJ9p0Vry-aSFIgUC8sKE8bPGkgU7ItELHfImm_VufcqZZZQoS9RpKJVKNwkSTMWjX0pNxkzPsbpeY/s320/muckrakerpunch1016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkQowNmfePgxLXVU-4WlX49IlDCKu_zfRVfPG1TOzTT3VL_T0AE9KZEJi-Q7-i7iJ9p0Vry-aSFIgUC8sKE8bPGkgU7ItELHfImm_VufcqZZZQoS9RpKJVKNwkSTMWjX0pNxkzPsbpeY/s800/muckrakerpunch1016.jpg", "comment_count": 0 }, { "title": "l'année du mexique", "url": "https://cocktailvirgin.blogspot.com/2013/01/lannee-du-mexique.html", "published": "2013-01-25T12:40:00.000-05:00", "updated": "2017-08-02T11:48:42.642-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (orange)", "sherry", "suze", "tequila" ], "ingredients": [ "2 oz Siete Leguas Reposado Tequila", "1/2 oz Amontillado Sherry", "1/2 oz Salers Gentiane Liqueur", "1+ barspoon Crème de Mûre (*)", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top.", "body_text": "2 oz Siete Leguas Reposado Tequila\n1/2 oz Amontillado Sherry\n1/2 oz Salers Gentiane Liqueur\n1+ barspoon Crème de Mûre (*)\n1 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top.\n(*) Perhaps crème de cassis would work in a pinch.\nTwo Sundays ago, I ventured down to No. 9 Park where Tyler Wang was tending bar. For a first drink, Tyler recommended the L'Année du Mexique that he had created. The drink's name refers to a year long celebration honoring Mexican culture planned in France that was unfortunately canceled. Regardless, the drink brings together a combination of French and Mexican spirits without any political discord. When I heard the ingredients, it made me think of Scott Holliday's\nBr'er Rabbit\n, so I gave Tyler the thumbs up on the idea.\nThe L'Année du Mexique presented an orange oil and agave aroma with hints of berry on the nose. Next, a grape sip was followed by a tequila swallow chased by the gentian's bitter notes. Finally, the drink finished with blackberry and lingering agave flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8BCROzKBHBhff6tZU8ZNaG6v_BOkea6qOR0ofw-n6jZpVIOutrEvvdNCUhxaS6GoSq5cwAQKU2VleSb7TPEktIr6GNg12e92Z8UgYtNaWy-iZZ_z_ogPzaoBcwNGt0Zfw-A1ylFRN2A/s320/annemexique1017.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8BCROzKBHBhff6tZU8ZNaG6v_BOkea6qOR0ofw-n6jZpVIOutrEvvdNCUhxaS6GoSq5cwAQKU2VleSb7TPEktIr6GNg12e92Z8UgYtNaWy-iZZ_z_ogPzaoBcwNGt0Zfw-A1ylFRN2A/s800/annemexique1017.jpg", "comment_count": 0 }, { "title": "sloe ryed", "url": "https://cocktailvirgin.blogspot.com/2013/01/sloe-ryed.html", "published": "2013-01-28T12:06:00.000-05:00", "updated": "2017-08-02T11:47:58.489-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": null, "year": null }, "categories": [ "#no. 9 park", "apricot liqueur", "sloe gin", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1 oz Plymouth Sloe Gin", "3/4 oz Dolin Dry Vermouth" ], "instructions": "Stir with ice and double strain into a cocktail glass.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1 oz Plymouth Sloe Gin\n3/4 oz Dolin Dry Vermouth\n>1/4 oz Apricot Liqueur\n7 Mint Leaves\nStir with ice and double strain into a cocktail glass.\nThe other drink bartender Tyler Wang wanted to make for me was one he created for a regular named Brian. Brian had asked for a drink to match the name Slow Ride, and Tyler formulated a sloe gin and rye whiskey cocktail to fit. When I heard the ingredients, the classic feel of it appealed to me as the mint with fruit notes reminded me of the\nDerby\nand the sloe gin and apricot made me think of the\nMillionaire\n.\nThe apricot appeared in the Sloe Ryed's nose and preceded a wine sip that had hints of sloe gin and the mint's greenness. Next, the whiskey began the swallow followed by apricot notes and a sloe and mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubM7hsiS1HTMyZPuH0kxea4Ip4LT3Q3C_-U3trKIvfHKIuu5dI44xP-B3oGMYTfbRF_axiyhSLQzFpMMNmUPgm6NePstbmjTXl04W51V7a9FxupwXS3_v8HBVK5Xl7XaG1Dk7z4wBu6s/s320/sloerye1018.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubM7hsiS1HTMyZPuH0kxea4Ip4LT3Q3C_-U3trKIvfHKIuu5dI44xP-B3oGMYTfbRF_axiyhSLQzFpMMNmUPgm6NePstbmjTXl04W51V7a9FxupwXS3_v8HBVK5Xl7XaG1Dk7z4wBu6s/s800/sloerye1018.jpg", "comment_count": 1 }, { "title": "sid & nancy", "url": "https://cocktailvirgin.blogspot.com/2013/01/sid-nancy.html", "published": "2013-01-28T12:47:00.000-05:00", "updated": "2017-08-02T11:46:21.655-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": "hot", "glassware": null, "technique": "build", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "*hot", "cognac", "cream", "rum", "simple syrup (other)" ], "ingredients": [ "3/4 oz Plantation 5 Year Barbados Rum", "3/4 oz Pierre Ferrand 1840 Cognac", "3/4 oz Spiced Syrup (*)" ], "instructions": "Build in a pre-warmed glass cup. Top with ~4 oz steamed half and half. Garnish with grated nutmeg.", "body_text": "3/4 oz Plantation 5 Year Barbados Rum\n3/4 oz Pierre Ferrand 1840 Cognac\n3/4 oz Spiced Syrup (*)\nBuild in a pre-warmed glass cup. Top with ~4 oz steamed half and half. Garnish with grated nutmeg.\n(*) Contains star anise, clove, and cinnamon.\nTwo Mondays ago, we had dinner at Eastern Standard after I my DJ set. The drink that Andrea had was one that I had read about in Josh Childs' Boston.com\ncolumn\na few weeks ago. Josh described how the hot drink was created by Eastern's Bobby McCoy as a riff on the Tom & Jerry. Instead of taking a Christmas carol angle, Bobby went punk rock with a tribute to Sid Vicious and Nancy Spungen. Andrea's that night was made by bartender Seth Freidus.\nOnce made, the nutmeg spice complemented the aroma of the hot milk. A creamy sip offered up the aged rum's caramel notes, and the rum along with the Cognac flavors filled the swallow. Finally, the spiced syrup began to increase on the finish over successive sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQhWbWhQ0sYa3yPui2vdyia-cqOSYtaoHdPY-jypZlYxDoikPpLzT0Qbw_6FOo8SS4nKyMNQAtJuA7kH8jKnEKkNEw3KvOueuMX2EAZ31rYaXWFAo2VvNLwGYxypSAArlVqfPpnGPGEE/s320/sidnancy1020.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQhWbWhQ0sYa3yPui2vdyia-cqOSYtaoHdPY-jypZlYxDoikPpLzT0Qbw_6FOo8SS4nKyMNQAtJuA7kH8jKnEKkNEw3KvOueuMX2EAZ31rYaXWFAo2VvNLwGYxypSAArlVqfPpnGPGEE/s800/sidnancy1020.jpg", "comment_count": 0 }, { "title": "corpse reviver #6", "url": "https://cocktailvirgin.blogspot.com/2013/01/corpse-reviver-6.html", "published": "2013-01-29T12:26:00.000-05:00", "updated": "2017-08-02T11:45:43.933-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Andrea Novak", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "becherovka", "gin", "honey liqueur", "lemon juice", "lillet" ], "ingredients": [ "3/4 oz Beefeater Gin", "3/4 oz Becherovka", "3/4 oz Cocchi Americano", "3/4 oz Lemon Juice", "1/4 oz Bärenjäger Honey Liqueur" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Garnish with a lemon twist and add straws.", "body_text": "3/4 oz Beefeater Gin\n3/4 oz Becherovka\n3/4 oz Cocchi Americano\n3/4 oz Lemon Juice\n1/4 oz Bärenjäger Honey Liqueur\nShake with ice and strain into a rocks glass filled with ice. Garnish with a lemon twist and add straws.\nTwo Tuesdays ago, Andrea and I decided to get dinner at the Citizen Public House. For a drink, I asked bartender Andrea Novak for the Corpse Reviver #6 which was a honey and spice variation on the citrus and absinthe classic. The cocktail's lemon twist filled the aroma and prepared the mouth for the lemon juice and citrus wine sip. Next, a gin, clove, cinnamon, and honey swallow gained more spice notes over time as the ice melted.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCee8GbOoqPD7-hkBzQXKz8CkFYouo1HiOH1DHx9-vysFm8FlE-lq_SyyolS4hI2JGPhkXSlbUh_ZU8SczPsXzxWTij7Z0JgiVonejQBl2ARVA1QYFzws_zd3CIHOiRNT9WbRq42kMGm0/s320/corpsereviversix1023.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCee8GbOoqPD7-hkBzQXKz8CkFYouo1HiOH1DHx9-vysFm8FlE-lq_SyyolS4hI2JGPhkXSlbUh_ZU8SczPsXzxWTij7Z0JgiVonejQBl2ARVA1QYFzws_zd3CIHOiRNT9WbRq42kMGm0/s800/corpsereviversix1023.jpg", "comment_count": 0 }, { "title": "soul patch", "url": "https://cocktailvirgin.blogspot.com/2013/01/soul-patch.html", "published": "2013-01-29T13:21:00.000-05:00", "updated": "2017-08-02T11:44:58.720-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (Angostura)", "rum (white)", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Weller 12 Year Bourbon", "1/2 oz St. George Agricole Rum", "1/2 oz Dry Vermouth", "1/2 oz Cherry Shrub (*)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Weller 12 Year Bourbon\n1/2 oz St. George Agricole Rum\n1/2 oz Dry Vermouth\n1/2 oz Cherry Shrub (*)\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\n(*) Equal parts syrup from a Luxardo cherry jar and vinegar.\nTwo Wednesdays ago, we ventured up to Woburn for dinner to pay a visit to bartender Ran Duan at Sichuan Garden II. For a first cocktail, Ran recommended the Soul Patch that he created for an Ugly Sweater Party they held a few weeks before on Christmas Day. The Soul Patch had the quirky combination of a whiskey with an agricole-style rum that I had not seen since the\nStart of a New Road\nand before that the\nTwo Worlds Sour\n. With the balance seeming like it would be on the drier side, I gave Ran the thumbs up.\nThe Soul Patch proffered an orange oil nose that later shifted to a cherry-Bourbon one. A grassy sip shared dry wine and malt notes, and the funky rum continued on into the swallow where it stood out more than the Bourbon. In addition, a dry cherry came through on the swallow along with a spice-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4_IjnG1oTZFRmwT4EJAxIDTkeY9cYjI-8RcMi-s3pMRZC4E54vMGCmKut2ewgFH6xcmBEctFs9ZYq4uqKTqPaZ_kv_GkJh3HawpGXQlWu-R9l8N7xuF9X-zLwzgA5VqJWElmTM6CZtY/s320/soulpatch1025.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4_IjnG1oTZFRmwT4EJAxIDTkeY9cYjI-8RcMi-s3pMRZC4E54vMGCmKut2ewgFH6xcmBEctFs9ZYq4uqKTqPaZ_kv_GkJh3HawpGXQlWu-R9l8N7xuF9X-zLwzgA5VqJWElmTM6CZtY/s800/soulpatch1025.jpg", "comment_count": 0 }, { "title": "gianopulos", "url": "https://cocktailvirgin.blogspot.com/2013/01/gianopulos.html", "published": "2013-01-30T12:09:00.000-05:00", "updated": "2017-08-02T11:44:19.741-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "bitters (aromatic)", "campari", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz El Dorado 12 Year Rum", "1/2 oz Campari", "1/2 oz Amaro Nardini", "1/2 oz Punt e Mes", "3 dash" ], "instructions": "Stir with ice and strain into a glass. Garnish with a cherry.", "body_text": "1 1/2 oz El Dorado 12 Year Rum\n1/2 oz Campari\n1/2 oz Amaro Nardini\n1/2 oz Punt e Mes\n3 dash\nSmoking Ban Bitters\n(sub Angostura)\nStir with ice and strain into a glass. Garnish with a cherry.\nFor a second drink at Sichuan Garden II, bartender Ran Duan described the Gianopulos, an intriguing aged rum and bitter liqueur cocktail named after one of his friends. His friend's favorite amaro, namely Nardini, is in the mix along with his love of cigars in the tobacco bitters.\nThe aged Demerara rum and Punt e Mes' grape contributed to the Gianopulos' aroma, and as the drink warmed up, the nose gained clove notes. A caramel and grape sip contained some rather complementary vanilla notes, and the swallow showcased the rum, Campari, clove, and other spice notes. As the drink acclimated to the room's temperature, the bitters' tobacco tannic spice became more evident on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL34AJMguMZW2RwHbcKc6FJXMvBcYpays1EnbrzVnM8a8Xrpra3exnfYL_233R_E6E__JVtKiM7kBEDRsLOiAaqHaP8nO2nCnjvCG6TUfuzIaT2-Wsr70960tx2snyZqXnvgYPfZTkqqw/s320/gianopulus1027.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL34AJMguMZW2RwHbcKc6FJXMvBcYpays1EnbrzVnM8a8Xrpra3exnfYL_233R_E6E__JVtKiM7kBEDRsLOiAaqHaP8nO2nCnjvCG6TUfuzIaT2-Wsr70960tx2snyZqXnvgYPfZTkqqw/s800/gianopulus1027.jpg", "comment_count": 0 }, { "title": "jarabe tapatío", "url": "https://cocktailvirgin.blogspot.com/2013/01/jarabe-tapatio.html", "published": "2013-01-30T12:47:00.000-05:00", "updated": "2017-08-02T11:43:36.031-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (other)", "campari", "grenadine", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Del Maguey Chichicapa Mezcal", "3/4 oz Grenadine", "1/2 oz Campari", "1 oz Lime Juice", "3 dash Day of the Dead Bitters (sub Boston Bittahs)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with black pepper.", "body_text": "1 1/2 oz Del Maguey Chichicapa Mezcal\n3/4 oz Grenadine\n1/2 oz Campari\n1 oz Lime Juice\n3 dash Day of the Dead Bitters (sub Boston Bittahs)\nShake with ice and strain into a cocktail glass. Garnish with black pepper.\nFor a final cocktail at Sichuan Garden II in Woburn, bartender Ran Duan mentioned that he had a mezcal cocktail featuring the Day of the Dead Bitters that I had given him last time we were there. The bitters contain Calendula marigold petals which are tied to the Day of the Dead celebration and donate great floral notes to drinks (I can publish the recipe if people would like). As a substitute, a floral bitters like the Bittermens Boston Bittahs would work rather well here. Ran had dubbed this drink the Jarabe Tapatío which translates to the infamous Mexican Hat Dance.\nThe black pepper garnish worked well with the floral aroma notes from the bitters. A lime and pomegranate sip led into a smoky mezcal, Campari, and floral swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinY29R8aOwHFKIX3mYIZ3sSwwa48U25MYWaXvUnH_MpSxPrrQNIXvAdAa6QEMfPEqvEpKAQdfbfPt9U-jfFukEPDNTOmo6d9Jtt5FECF4376EQukQcvJwFD5tfqDb_PQH8uooZJXsy_qc/s320/randuan1028.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinY29R8aOwHFKIX3mYIZ3sSwwa48U25MYWaXvUnH_MpSxPrrQNIXvAdAa6QEMfPEqvEpKAQdfbfPt9U-jfFukEPDNTOmo6d9Jtt5FECF4376EQukQcvJwFD5tfqDb_PQH8uooZJXsy_qc/s800/randuan1028.jpg", "comment_count": 0 }, { "title": "throw the horns", "url": "https://cocktailvirgin.blogspot.com/2013/01/throw-horns.html", "published": "2013-01-31T11:54:00.000-05:00", "updated": "2017-08-02T11:42:53.494-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jeff Baumann", "source": "Prohibition Pig", "year": null }, "categories": [ "bitters (aromatic)", "grapefruit juice", "madeira", "maraschino", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye (Rittenhouse 100)", "3/4 oz Madeira (Blandy 5 Year Verdelho)", "3/4 oz Grapefruit Juice", "1/2 oz Maraschino Liqueur", "2 dash Jerry Thomas Decanter Bitters (Angostura)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Rye (Rittenhouse 100)\n3/4 oz Madeira (Blandy 5 Year Verdelho)\n3/4 oz Grapefruit Juice\n1/2 oz Maraschino Liqueur\n2 dash Jerry Thomas Decanter Bitters (Angostura)\nShake with ice and strain into a cocktail coupe.\nTwo Saturdays ago, right after making the\nThird Man\nfor Mixology Monday: Fortified Wines, I made another fortified wine drink called Throw the Horns. I found the recipe on the\nImbibe Magazine\nwebsite\n, and it was attributed to Jeff Baumann of Prohibition Pig in Waterbury, VT. In the end, I decided to feature the Third Man for Mixology Monday for Pineau des Charentes needed to be represented in that event over Madeira which I felt was sure to receive some attention in other participating blogs.\nThe Throw the Horns' Maraschino seemed to dominate the drink's bouquet. A grape and grapefruit sip was followed by a swallow containing rye and a Maraschino flavor that was softened by the grapefruit juice. Overall, the grapefruit-Maraschino pairing worked rather well here as it does in the\nHemingway Daiquiri\n. Moreover, the combination of Madeira and Maraschino reminded me of the\nCreole Contentment\nfrom Charles H. Baker's\nJigger, Beaker and Glass\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasDyM8QeGr7kNQj3pEL1D5ikUND6-P4wgogJDsGY4hKv_z9VYDbETyejUcmGXqbHnEYLphC0aYBbgWL5ixh4m34KtKdx5mm7nP05y5vbNeJY6424tzRq95hvRthe5sfM0NRbYRlnOsfo/s320/throwthehorns1034.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasDyM8QeGr7kNQj3pEL1D5ikUND6-P4wgogJDsGY4hKv_z9VYDbETyejUcmGXqbHnEYLphC0aYBbgWL5ixh4m34KtKdx5mm7nP05y5vbNeJY6424tzRq95hvRthe5sfM0NRbYRlnOsfo/s800/throwthehorns1034.jpg", "comment_count": 0 }, { "title": "in the bond", "url": "https://cocktailvirgin.blogspot.com/2013/01/in-bond.html", "published": "2013-01-31T12:37:00.000-05:00", "updated": "2017-08-02T11:42:15.066-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "jmcurleys" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Daren Palacios", "source": "J.M. Curley", "year": null }, "categories": [ "#jmcurleys", "applejack", "bitters (Angostura)", "ginger liqueur", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy", "1/2 oz King's Ginger Liqueur", "1/2 oz Cinnamon Syrup", "4 dash Angostura Bitters" ], "instructions": "Build in a rocks glass, add ice, and stir. Garnish with a lemon twist and add straws.", "body_text": "2 oz Laird's Bonded Apple Brandy\n1/2 oz King's Ginger Liqueur\n1/2 oz Cinnamon Syrup\n4 dash Angostura Bitters\nBuild in a rocks glass, add ice, and stir. Garnish with a lemon twist and add straws.\nTwo Mondays ago, I stopped in at J.M. Curley, and for a drink, I asked bartender Daren Palacios for the In the Bond. The lemon twist's aroma brightened that of the apple brandy. A sweet, vaguely fruit and spice sip was a foreshadowing of the swallow which contained most of the apple, ginger, and cinnamon flavors. Moreover, the apple notes lingered pleasantly on the swallow, and as the ice melted, the In the Bond gained allspice and clove elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7TESKmD5Sgydx9R_8dhl3pmjclk4QV0LuQydCOq6UwOsKaXwjZW2F9Rq4tIQL29YHSXX4MNw84wrUDHgVF3l_qIC0c_V1NU-prAGTpH4UQtr8V_x2c1JVJNKhh_X7DrWDglzJhgRNEQ/s320/inthebond1037.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7TESKmD5Sgydx9R_8dhl3pmjclk4QV0LuQydCOq6UwOsKaXwjZW2F9Rq4tIQL29YHSXX4MNw84wrUDHgVF3l_qIC0c_V1NU-prAGTpH4UQtr8V_x2c1JVJNKhh_X7DrWDglzJhgRNEQ/s800/inthebond1037.jpg", "comment_count": 0 }, { "title": "celery stalker", "url": "https://cocktailvirgin.blogspot.com/2013/02/celery-stalker.html", "published": "2013-02-01T12:23:00.000-05:00", "updated": "2017-08-02T11:41:27.425-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "falernum", "lime juice", "mezcal", "sherry" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "3/4 oz Manzanilla Sherry", "1/2 oz Falernum", "1/4 oz Lime Juice" ], "instructions": "Muddle an one inch piece of celery. Add rest of ingredients and ice, stir, and strain into a rocks glass rimmed with celery salt and filled with ice. Top with 1-2 oz soda water, garnish with the leafy end of a celery stalk, and add straws.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n3/4 oz Manzanilla Sherry\n1/2 oz Falernum\n1/4 oz Lime Juice\nMuddle an one inch piece of celery. Add rest of ingredients and ice, stir, and strain into a rocks glass rimmed with celery salt and filled with ice. Top with 1-2 oz soda water, garnish with the leafy end of a celery stalk, and add straws.\nAfter J.M. Curley, I crossed town to meet Andrea at Estragon for dinner. For a first drink, bartender Sahil Mehta made me one of his celery-inspired cocktails; I am not sure if Celery Stalker was the name assigned to this variation, but it was the most catchy of the bunch. The combination of agave, manzanilla sherry, and falernum sounded rather appealing especially when I recalled a\nTequila Scaffa\nthat Tyler Wang made for me at No. 9 Park on my birthday. And of course, the sherry fit in rather well with Estragon's Spanish theme.\nThe vegetalness of the muddled celery in the drink, celery salt rim, and the celery stalk garnish contributed greatly to the drink's aroma. The celery carried on into the flavor where it joined a dry grape and lime sip. Finally, the smoky mezcal led off the swallow that ended with clove spice notes and a vegetal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrlcJwBDwpWLl-S25x6DYpKiXx09iigrIpyTPzCZ6-8bAzFH7U0Nac6izSjnFFUKLpIaNuNSTz3MCYS4v0QTDjD6wR4xitvd-4KiFcNlDARLg6T7bwvuhXRI2eorp9te4r7g9-02kUyI/s320/celerystalker1038.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrlcJwBDwpWLl-S25x6DYpKiXx09iigrIpyTPzCZ6-8bAzFH7U0Nac6izSjnFFUKLpIaNuNSTz3MCYS4v0QTDjD6wR4xitvd-4KiFcNlDARLg6T7bwvuhXRI2eorp9te4r7g9-02kUyI/s800/celerystalker1038.jpg", "comment_count": 2 }, { "title": "butchertown", "url": "https://cocktailvirgin.blogspot.com/2013/02/butchertown.html", "published": "2013-02-01T13:06:00.000-05:00", "updated": "2017-08-02T11:09:23.749-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "honey liqueur", "kümmel", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Manzanilla Sherry", "1/2 oz Bärenjäger Bourbon & Honey (*)", "1/2 oz Kümmel" ], "instructions": "Stir with ice and strain into a cocktail coupe rimmed with dried olive powder (was not available at the bar that night). Twist a lemon peel over the top.", "body_text": "2 oz Manzanilla Sherry\n1/2 oz Bärenjäger Bourbon & Honey (*)\n1/2 oz Kümmel\nStir with ice and strain into a cocktail coupe rimmed with dried olive powder (was not available at the bar that night). Twist a lemon peel over the top.\n(*) Perhaps in a pinch a half ounce of Bourbon and a barspoon of honey syrup would work here.\nFor my last drink at Estragon, bartender Sahil Mehta wanted to showcase a cocktail that he crafted for a Bärenjäger competition using their Bourbon & Honey product. When I expressed curiosity over the name Bitchertown, Sahil explained that it is a neighborhood in Louisville, Kentucky, where German immigrants settled; thus, there was a tie in with the whiskey and the German origin of the liqueur. Normally, the drink is served with a dried olive powder rim like in the\nSan Luca\nto bring out the brine and savory notes in the sherry, but the bar was all out of the olive powder. Moreover, the savory notes in the sherry are what made Sahil reach for the spice notes in the kümmel.\nThe Butchertown greeted the nose with a lemon oil, caraway, and sherry aroma. A honey and grape sip was followed by the wonderful pairing of the manzanilla sherry and kümmel spice. Indeed, Sahil was on the money with that pairing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabsGFjEfsGI-nsG4xVwqZoUq4inDIcLqZW7XWo-7W8e9_8HEARvWl9t43JsYwWY6316SmMOsB1eSNqe2_KDHpHKAVrdIwNfhtGQmJV4a9xhDelr1PpRSTmlPEW1hjhXinzlbo7XYimo0/s320/butchertown1040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabsGFjEfsGI-nsG4xVwqZoUq4inDIcLqZW7XWo-7W8e9_8HEARvWl9t43JsYwWY6316SmMOsB1eSNqe2_KDHpHKAVrdIwNfhtGQmJV4a9xhDelr1PpRSTmlPEW1hjhXinzlbo7XYimo0/s800/butchertown1040.jpg", "comment_count": 0 }, { "title": "tuesday", "url": "https://cocktailvirgin.blogspot.com/2013/02/tuesday.html", "published": "2013-02-04T12:06:00.000-05:00", "updated": "2017-08-02T11:11:25.534-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Nick Van Tiel", "source": "World's Best Cocktails", "year": null }, "categories": [ "bitters (orange)", "gin", "maraschino", "punt e mes" ], "ingredients": [ "2 oz Gin (Knockabout)", "1/2 oz Punt e Mes", "1/2 oz Maraschino Liqueur (Marasca)", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Gin (Knockabout)\n1/2 oz Punt e Mes\n1/2 oz Maraschino Liqueur (Marasca)\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Tuesdays ago, I was flipping through Tom Sandham's\nWorld's Best Cocktails\nand spotted a perfectly named drink, the Tuesday by Nick Van Tiel. Essentially, the Tuesday was a Red Hook made with gin and orange bitters instead of rye. For the Maraschino component, I opted for Marasca over Luxardo for I wanted the balance to be less driven by the liqueur.\nThe Tuesday's lemon twist aroma joined a fruity note from either the Maraschino or the Punt e Mes' grape. The grape was definitely evident in the sip though, and as the drink warmed up, so was the orange from the bitters. On the swallow, the gin and the Punt e Mes' bitter notes transitioned into a Maraschino finish. Finally, as the drink approached room temperature, the Tuesday became less sharp in balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWWTypNdh9_JImMY1GgHcZ4UmvvLnTJDxMtwUPI2spm9Lx0vUhaz5-wETXp0D5x71OsgDn7puemZXf-qmG5NgcBeD_sFqyOQmTz7zRbvS9i9KO1P1gcb0AxF8qLYMLA2WphUYqXRfBjI/s320/tuesday1042.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWWTypNdh9_JImMY1GgHcZ4UmvvLnTJDxMtwUPI2spm9Lx0vUhaz5-wETXp0D5x71OsgDn7puemZXf-qmG5NgcBeD_sFqyOQmTz7zRbvS9i9KO1P1gcb0AxF8qLYMLA2WphUYqXRfBjI/s800/tuesday1042.jpg", "comment_count": 0 }, { "title": "temptation", "url": "https://cocktailvirgin.blogspot.com/2013/02/temptation.html", "published": "2013-02-04T12:43:00.000-05:00", "updated": "2017-08-02T11:10:51.432-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "apricot liqueur", "bitters (orange)", "chartreuse (yellow)", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "2/3 Swedish Punsch (1 1/2 oz Kronan)", "2 dash Dry Vermouth (1 oz Noilly Prat)", "1 dash Yellow Chartreuse (1/4 oz)", "1 dash Apricot Liqueur (1/4 oz Rothman & Winter)", "1 dash Orange Bitters (Regan's)" ], "instructions": null, "body_text": "2/3 Swedish Punsch (1 1/2 oz Kronan)\n2 dash Dry Vermouth (1 oz Noilly Prat)\n1 dash Yellow Chartreuse (1/4 oz)\n1 dash Apricot Liqueur (1/4 oz Rothman & Winter)\n1 dash Orange Bitters (Regan's)\nShir with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Wednesdays ago, I spied the Temptation in\nPioneers of Mixing at Elite Bars: 1903-1933\n, and I was lured in by this herbal and fruity Swedish Punsch libation. With an interpretation of the vague recipe to include a greater amount of dry vermouth, I hoped to tone down the vast amount of sweetness within. The Temptation once mixed proffered a lemon oil and tea nose. A sweet white wine sip contained a honey-like note perhaps from the Yellow Chartreuse. Next, the swallow showcased the Punsch's rum, an herbalness from the Yellow Chartreuse and the Punsch's tea, and an apricot finish. Overall, the Temptation was indeed sweet, but not as sweet as it was pre-dilution; perhaps serving it on the rocks to tone down the sugar content would not be a bad idea. Moreover, the Yellow Chartreuse notes could probably be increased for they were a bit hidden; however, they did appear once the drink warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27Q7AEn-3KfTGoNE0r_U2VPmcZQYPYUZQT0AfYf3UGI4wqvLGToYh5H9tWkpqGjZiy6tO4VdSoIjgEQ9DyAoWe6guhr1iMC8PRPlsnu1IRsOxGtdp5_wibZjqvZCfm7SFVzJ02IObsx4/s320/temptation1043.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27Q7AEn-3KfTGoNE0r_U2VPmcZQYPYUZQT0AfYf3UGI4wqvLGToYh5H9tWkpqGjZiy6tO4VdSoIjgEQ9DyAoWe6guhr1iMC8PRPlsnu1IRsOxGtdp5_wibZjqvZCfm7SFVzJ02IObsx4/s800/temptation1043.jpg", "comment_count": 1 }, { "title": "golden dog", "url": "https://cocktailvirgin.blogspot.com/2013/02/golden-dog.html", "published": "2013-02-05T11:51:00.000-05:00", "updated": "2017-08-17T12:23:03.952-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Matt Piacentini", "source": "Inoteca Liquori Bar", "year": 2011 }, "categories": [ "apricot liqueur", "benedictine", "lillet", "quinquina", "scotch" ], "ingredients": [ "1 1/2 oz Talisker 10 Year Scotch (Caol Ila 12 Year)", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Lillet Blanc or Bonal (Bonal)", "1/2 oz Benedictine" ], "instructions": "Shake (no, it specifically says that stirring will not do here) and strain into a cocktail glass.", "body_text": "1 1/2 oz Talisker 10 Year Scotch (Caol Ila 12 Year)\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Lillet Blanc or Bonal (Bonal)\n1/2 oz Benedictine\nShake (no, it specifically says that stirring will not do here) and strain into a cocktail glass.\nTwo Fridays ago, I picked up Gary Regan's\nAnnual Manual for Bartenders 2011\nand looked for anything to glean after a few passes at it. One that stood out was the Golden Dog by Matt Piacentini then of Inoteca Liquori Bar in New York City and now of The Beagle. I had skipped over it the first time for the combination with Lillet did not catch my eye; however, when I read the text this time where it suggested, \"If you want to make it a little richer, say on a cold night, substitute the Lillet with Bonal,\" the Golden Dog seemed rather appealing given Bonal's bitter complexity.\nThe peaty whisky aroma mingled with that of the apricot liqueur. The malt sip contained a fruit note from either the liqueur's apricot or the Bonal's grape. Next, the swallow showcased the Scotch, Bonal and Benedictine's herbal notes, and a bitter apricot finish. With the Bonal instead of Lillet in the mix, perhaps it was a little more of a brown dog, but overall quite good.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfH1N184lO3tSuUgnU4eWVozB320dbEnmSlk2-hXQT1fLQurOpbnDq5NhbODm5gc27xvvAP0TmbN7U9qsIHSO7cSe70CwUo-3-3o85JDy7UAgwUXUXWzUx5f_3VLTbjwseyPL8TBDi3lE/s320/goldendog1045.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfH1N184lO3tSuUgnU4eWVozB320dbEnmSlk2-hXQT1fLQurOpbnDq5NhbODm5gc27xvvAP0TmbN7U9qsIHSO7cSe70CwUo-3-3o85JDy7UAgwUXUXWzUx5f_3VLTbjwseyPL8TBDi3lE/s800/goldendog1045.jpg", "comment_count": 0 }, { "title": "lion tamer", "url": "https://cocktailvirgin.blogspot.com/2013/02/lion-tamer.html", "published": "2013-02-05T13:01:00.000-05:00", "updated": "2017-08-02T11:08:00.178-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Vince Lund", "source": "Beretta", "year": null }, "categories": [ "bitters (Angostura)", "creme de cassis", "egg white", "gin", "lime juice", "st. germain", "tequila", "vodka" ], "ingredients": [ "2 oz Vodka (Damrak Gin) (*)", "1 oz Lime Juice", "3/4 oz St. Germain", "1/2 oz Crème de Cassis", "1/2 oz Egg White (1 Egg White)" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass and garnish with 5 drops of Angostura Bitters. Swirl the drops with a toothpick to resemble a flower (mine sort of looked like birds).", "body_text": "2 oz Vodka (Damrak Gin) (*)\n1 oz Lime Juice\n3/4 oz St. Germain\n1/2 oz Crème de Cassis\n1/2 oz Egg White (1 Egg White)\nShake once without ice and once with ice. Strain into a coupe glass and garnish with 5 drops of Angostura Bitters. Swirl the drops with a toothpick to resemble a flower (mine sort of looked like birds).\n(*) This drink would have probably been better with tequila, but gin was a good first start.\nAfter the Golden Dog, I picked up\nThe Cocktail Hour\n's vodka booklet to see if there were any vodka recipes that could be converted into tasty gin ones. The one that seemed to have potential that night was the Lion Tamer from Vince Lund of Beretta in San Francisco. Vince first made the drink for a Leo guest of his, and the name Lion Tamer seemed to fit.\nThe drink's Angostura Bitters offered a spice aroma with additional notes that alternated between the St. Germain's floral and the cassis' berry. The sip was full of lime flavors that were joined by the fruit notes in the St. Germain. Finally, on the swallow, the gin, St. Germain's floral, and black currant rounded out the drink. While gin was as decent substitution, I felt that all the elements were calling out for agave, whether tequila or mezcal, as I was drinking it down.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvMMAvKinjxdB52GR2zsbKy1fGde1sploNc-OOgQFUsebDmSQ-6uOE2tliXs9vFYIth2-t0WlOzQhZGTJaEz2cQOBQqsxnIYeqN3e9zhcqsNuCyKoWVboMAa2m9mUID7By86JuFGRZQU/s320/liontamer1046.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvMMAvKinjxdB52GR2zsbKy1fGde1sploNc-OOgQFUsebDmSQ-6uOE2tliXs9vFYIth2-t0WlOzQhZGTJaEz2cQOBQqsxnIYeqN3e9zhcqsNuCyKoWVboMAa2m9mUID7By86JuFGRZQU/s800/liontamer1046.jpg", "comment_count": 0 }, { "title": "mistaken for strangers", "url": "https://cocktailvirgin.blogspot.com/2013/02/mistaken-for-strangers.html", "published": "2013-02-06T12:06:00.000-05:00", "updated": "2017-08-02T11:07:06.169-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": null, "year": null }, "categories": [ "#brickandmortar", "chartreuse (green)", "grappa", "lime juice", "simple syrup" ], "ingredients": [ "1 oz Nardini Grappa Bianca", "1 oz Green Chartreuse", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 oz Nardini Grappa Bianca\n1 oz Green Chartreuse\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a rocks glass.\nTwo Sundays ago, we stopped in at Brick & Mortar where Kenny Belanger and Cory Buono were bartending that night. For a first drink, I asked Kenny for the Mistaken for Strangers. Kenny explained that Misty Kalkofen had created this drink for the holiday menu and had called it The Grinch. After December was over, Misty decided that the name needed to be changed to something less seasonal. Since the combination of grappa and Green Chartreuse is one that is not expected, she renamed it Mistaken for Strangers. Overall, the drink shared a resemblance to the\nGreen Ghost\n.\nThe Mistaken for Strangers greeted the nose with a Green Chartreuse aroma, and as things warmed up a bit, grappa joined the aroma. A herbal and lime sip was followed by the funky grappa, the Green Chartreuse, and an almost minty note on the swallow. Indeed, the drink was like a drier, less herbal, and more funky\nSilent Order\n. Moreover, the grappa and Chartreuse went well together perhaps akin to how grappa paired with the herbal and vegetal notes in the\nPiazza Vecchia\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mDDiC4dBfRaDREzyFOSOlAJ7rNrVUNrtpfUzgWtbsuq4LMCNrqktonWoS7Fm7ByrWurqvpNzOeVOMxFmSGtFHOAyoUbLLwRGXuCG6z9CoJpkHgovLqafvXQfk3GDanAYr62kY3WNXQM/s320/mistakenstrangers1048.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mDDiC4dBfRaDREzyFOSOlAJ7rNrVUNrtpfUzgWtbsuq4LMCNrqktonWoS7Fm7ByrWurqvpNzOeVOMxFmSGtFHOAyoUbLLwRGXuCG6z9CoJpkHgovLqafvXQfk3GDanAYr62kY3WNXQM/s800/mistakenstrangers1048.jpg", "comment_count": 0 }, { "title": "a slow dance with pedro infante", "url": "https://cocktailvirgin.blogspot.com/2013/02/a-slow-dance-with-pedro-infante.html", "published": "2013-02-06T12:40:00.000-05:00", "updated": "2017-08-02T11:06:18.558-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "averna", "campari", "mezcal" ], "ingredients": [ "1 3/4 oz Del Maguey Crema de Mezcal", "3/4 oz Gran Classico", "1/2 oz Averna" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 3/4 oz Del Maguey Crema de Mezcal\n3/4 oz Gran Classico\n1/2 oz Averna\nStir with ice and strain into a rocks glass.\nThe other cocktail I had at Brick & Mortar was another of Misty Kalkofen's creations called A Slow Dance with Pedro Infante. José Pedro Infante Cruz is one of the most famous actors and singers of the golden age of Mexican cinema, and he frequently sang slow, danceable songs during his movies. The drink itself greeted the nose with a smoky agave aroma. A caramel sip from the Averna led into a mezcal and herbal swallow and a Gran Classico bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkZTh1v9TR37m6XsToP7fi4E4TAWe5CzXARTyLSjixQkRDFFzMtX0Fioryk_WaMiaazi3v9VlDselFYn8adum46bNC1SKN9I0Z8Scsji97STdkhUy9ufYzU1s8BSdeFIBAEgNd-IW8ac/s320/pedroinfante1049.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkZTh1v9TR37m6XsToP7fi4E4TAWe5CzXARTyLSjixQkRDFFzMtX0Fioryk_WaMiaazi3v9VlDselFYn8adum46bNC1SKN9I0Z8Scsji97STdkhUy9ufYzU1s8BSdeFIBAEgNd-IW8ac/s800/pedroinfante1049.jpg", "comment_count": 0 }, { "title": "rebennack", "url": "https://cocktailvirgin.blogspot.com/2013/02/rebennack.html", "published": "2013-02-07T12:01:00.000-05:00", "updated": "2017-08-02T11:05:31.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "French 75", "year": 2010 }, "categories": [ "amaro", "bitters (orange)", "bitters (Peychaud's)", "strega", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses)", "3/4 oz Ramazzotti Amaro", "1/4 oz Strega", "2 dash Regan's Orange Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist draped over the rim of the glass.", "body_text": "2 oz Bourbon (Four Roses)\n3/4 oz Ramazzotti Amaro\n1/4 oz Strega\n2 dash Regan's Orange Bitters\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist draped over the rim of the glass.\nTwo Mondays ago, I spotted a collection of Chris Hannah recipes in Tom Sandham's\nWorld's Best Cocktails\n, and the Rebennack he created at French 75 in New Orleans seemed to appeal the most to Andrea. Chris named the drink after the singer and song writer Mac Rebennack who is better known as Dr. John. The drink was one that Chris used to make for his flask, and during Mardi Gras in 2010, he let Dr. John have a taste at a Krewe de Vieux event; soon after, Chris dubbed the drink after the musician. While researching the drink afterwards, it appears that the Rebennack is a fluid recipe as I was able to find a few significant variations. The most common and perhaps oldest one is a\nrye drink\nwith Averna and Creole Shrubb, and I was able to find an intermediary\nBourbon one\nwith Averna and Strega.\nThe Rebennack made with Bourbon, Ramazzotti, and Strega offered up an orange oil aroma on top of darker notes. A malt and caramel sip was followed by Bourbon with orange peel bitterness and Strega's herbal flavors on the swallow. Surprisingly, even with an ounce of amari, the drink came across as somewhat dry especially on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyu43KGZehejvgt6BFAJ_YXGtwbjsdeICGDJ3VusOIoXogK06G5N8_tEgajLFJFc6Qyl8aym9hF0ct4N0rmIh7VQ4TPGN4NXnrcJEcx7ZaUn9eN5E71d5DK5EYI8rq6wk68Cp5dP7gqmE/s320/rebennack1050.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyu43KGZehejvgt6BFAJ_YXGtwbjsdeICGDJ3VusOIoXogK06G5N8_tEgajLFJFc6Qyl8aym9hF0ct4N0rmIh7VQ4TPGN4NXnrcJEcx7ZaUn9eN5E71d5DK5EYI8rq6wk68Cp5dP7gqmE/s800/rebennack1050.jpg", "comment_count": 0 }, { "title": "wells cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/02/wells-cocktail.html", "published": "2013-02-07T12:44:00.000-05:00", "updated": "2017-08-02T11:04:50.797-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Louis Mixed Drinks", "year": 1906 }, "categories": [ "cognac", "creme de cassis", "fernet-branca" ], "ingredients": [ "2 liqueur glass Cognac (2 oz Foret Brandy)", "1/4 liqueur glass Crème de Menthe (1/4 oz Tempus Fugit)", "1/4 liqueur glass Crème de Cassis (1/4 oz G.E. Massenez)", "1/4 liqueur glass Fernet Branca (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 liqueur glass Cognac (2 oz Foret Brandy)\n1/4 liqueur glass Crème de Menthe (1/4 oz Tempus Fugit)\n1/4 liqueur glass Crème de Cassis (1/4 oz G.E. Massenez)\n1/4 liqueur glass Fernet Branca (1/4 oz)\nStir with ice and strain into a cocktail glass.\nAfter the Rebennack, I decided to make a recipe I found in\nLouis Mixed Drinks\nfrom 1906 called the Wells Cocktail. With a brandy base and fruit and minty herbal notes in the mix, it seemed like it would make a great nightcap. Once prepared, the Wells proffered a berry aroma. The cassis continued on into the sip with a hint of mint. The rest of the mint flavors came through in the swallow along with the brandy, and the Wells ended with a tart cassis finish and lingering menthol notes. The Fernet Branca was surprisingly tame here, and perhaps it was smoothed out by the cassis and hidden by the menthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymu2-o-oK1FL8-XId9NBjMqtdf5BLvxJhVZM6pdx8BYgzXLBwzNxJqoE4U17tIDAn49DVAZwIPSlt1va90sqvG7uIig-IBS2-U8hHlQan8fN9ZT9yYYahY79RCWkMR0lPuOPjeQObpxg/s320/wells1052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymu2-o-oK1FL8-XId9NBjMqtdf5BLvxJhVZM6pdx8BYgzXLBwzNxJqoE4U17tIDAn49DVAZwIPSlt1va90sqvG7uIig-IBS2-U8hHlQan8fN9ZT9yYYahY79RCWkMR0lPuOPjeQObpxg/s800/wells1052.jpg", "comment_count": 0 }, { "title": "kirkwood", "url": "https://cocktailvirgin.blogspot.com/2013/02/kirkwood.html", "published": "2013-02-08T12:08:00.000-05:00", "updated": "2017-08-02T11:04:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Miles Macquarrie", "source": "Leon's Full Service", "year": 2010 }, "categories": [ "bitters (other)", "cynar", "punt e mes", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Redemption)", "1/2 oz Punt e Mes", "1/2 oz St. Germain", "1/2 oz Cynar", "2 dash Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Rye Whiskey (Redemption)\n1/2 oz Punt e Mes\n1/2 oz St. Germain\n1/2 oz Cynar\n2 dash Grapefruit Bitters\nStir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nTwo Tuesdays ago for the cocktail hour, I made the Kirkwood that\nImbibe Magazine\ncovered in their article on Georgia in the November 2010 issue. The Kirkwood was created by Miles Macquarrie of Leon's Full Service in Decatur. Miles modeled the drink after the Red Hook and named the recipe after one of the neighborhoods in Atlanta.\nThe Kirkwood's grapefruit twist dominated the aroma at first, but later grape notes from the Punt e Mes crept in. A malt and grape sip led into a rye swallow. The swallow also contained the St. Germain which came across in a grapefruity way and was balanced well by the Cynar and Punt e Mes' bitter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvniSFRbmSBAHRL_H_SySsn7GpX-OUMB_Z9Ggwk6W4yohWYcNGZqoxXewTEJa6yykqp5aTX6083Th00-S7MmLRc9EeEBLOXX3Kwq1Y5NHAoMFn_DUJ048P46owqk9dDYgFyIoXa-7z4Y/s320/kirkwood1053.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvniSFRbmSBAHRL_H_SySsn7GpX-OUMB_Z9Ggwk6W4yohWYcNGZqoxXewTEJa6yykqp5aTX6083Th00-S7MmLRc9EeEBLOXX3Kwq1Y5NHAoMFn_DUJ048P46owqk9dDYgFyIoXa-7z4Y/s800/kirkwood1053.jpg", "comment_count": 0 }, { "title": "little rebel cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/02/little-rebel-cocktail.html", "published": "2013-02-08T13:25:00.000-05:00", "updated": "2017-08-02T11:03:17.298-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "applejack", "egg white", "grenadine", "lime juice", "scotch" ], "ingredients": [ "1 jigger Applejack (1 1/2 oz Laird's Bonded)", "1/2 jigger Scotch (3/4 oz Laphroaig 10 Year)", "1/4 jigger Grenadine (1/2 oz)" ], "instructions": "Shake with ice and strain into a glass.", "body_text": "1 jigger Applejack (1 1/2 oz Laird's Bonded)\n1/2 jigger Scotch (3/4 oz Laphroaig 10 Year)\n1/4 jigger Grenadine (1/2 oz)\nJuice 1 Lime (1/2 oz)\n1 Egg White\nShake with ice and strain into a glass.\nTwo Wednesdays ago, I was flipping through Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nand spotted the Little Rebel, an egg white applejack and Scotch Daisy. Besides the allure of apple and smokey whisky which worked so well in drinks like the\nApplewood\nand\nFrench Toast Flip\n, I recalled Camper English's article on\ngrenadine\nthat lists the Little Rebel and other drinks by Ensslin as part of the first major wave of grenadine-containing cocktails. While no back history on the cocktail name was provided, there was a movie called\nThe Little Rebel\nin 1914. Moreover, although not a precise match, there was a 1911 Broadway melodrama called\nThe Littlest Rebel\nwhich would have played near where Ensslin was tending bar nearby at the Wallick Hotel on 43rd and Broadway in Manhattan.\nIn the Little Rebel, apple and smoke greeted the nose. The egg white provided a mouthfeel to the sip along with a smoothness to both the malt and fruitiness of the lime, pomegranate, and apple. Next, the swallow began with the Scotch and finished with the apple brandy. Indeed, there were more apple notes on the nose but more Scotch on the palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidx7yENtKFrHip-Iu7A5C0YmtA4tFSy1IKek6UzgUTmKmkMQAgbOcsqLH23juWhZkY2wUPMelR_HuuBetMTlM-gka7LB0rRqYk-TaGD4JoXtBMrPNN89bA2VORd55uqxzZLV7Q1weKmA/s320/littlerebel1054.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidx7yENtKFrHip-Iu7A5C0YmtA4tFSy1IKek6UzgUTmKmkMQAgbOcsqLH23juWhZkY2wUPMelR_HuuBetMTlM-gka7LB0rRqYk-TaGD4JoXtBMrPNN89bA2VORd55uqxzZLV7Q1weKmA/s800/littlerebel1054.jpg", "comment_count": 0 }, { "title": ":: women of the wild west night::", "url": "https://cocktailvirgin.blogspot.com/2013/02/women-of-wild-west-night.html", "published": "2013-02-10T16:40:00.000-05:00", "updated": "2017-08-02T11:00:47.032-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [ "1 Kendall Square, Cambridge" ], "instructions": null, "body_text": "Tomorrow night, Monday February 11th, will be my bartending debut! I will be accompanied by the Hawthorne's Katie Emmerson at the Blue Room's Whiskey and Amari Night Series. For our night, we are doing a Women of the Wild West theme -- a drink-guided history of some pretty bad-assed broads. Nine women, nine drinks, including a 19th century style Scaffa (room temperature cocktail) named after an infamous professional gambler and madame in honor of Matt Schrage's birthday! Bully Boy Aged Whiskey and Fernet Branca will be in the house and \"For a Few Dollars More\" will be playing in the background. Drinks and bar snacks for purchase.\nDetails:\nThe Blue Room\n1 Kendall Square, Cambridge\nMonday, February 11th, from 9pm-1am\nI'll be posting some drinks soon from last week's event featuring No. 9 Park's Tyler Wang and Scholars' John Henderson. And the next two weeks are listed on the flier below (click to enlarge):", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5zl5eum3tG4FeOB3yF_FA3H10UvFpbG-x2jse4ZoH57guBj_uxDGCUhyphenhyphenjmWw001ctz8wIDgSH73jOqIsNeL6ywebDCJnfqDW_548ZMLnwNdOOfqkylZ9GD_SeWtTMr6DpwQL0OmGxxXP/s320/hlp_clmty5.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvqK2MVLVh_F74kWbiPT9a0UHb4ngYCdBiTtoR0h3bhEI4rEmAoPOjueyh02-k3kzRNPOmNIqXf_I1tSqJwWrupG3TC_jd6xP_fT3MtsNWVvI27GOCE6EUvRCHkNtLl9hvGIQGasV9EZK/s320/spagamariWEB2.jpeg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5zl5eum3tG4FeOB3yF_FA3H10UvFpbG-x2jse4ZoH57guBj_uxDGCUhyphenhyphenjmWw001ctz8wIDgSH73jOqIsNeL6ywebDCJnfqDW_548ZMLnwNdOOfqkylZ9GD_SeWtTMr6DpwQL0OmGxxXP/s800/hlp_clmty5.gif", "comment_count": 0 }, { "title": "tombstone mule", "url": "https://cocktailvirgin.blogspot.com/2013/02/tombstone-mule.html", "published": "2013-02-11T11:51:00.000-05:00", "updated": "2017-08-02T11:00:35.673-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Paul Manzelli and Kai Gagnon", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "ginger beer", "honey", "lemon juice", "mezcal" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup (1:1)" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Add ~1 oz ginger beer and flame a lemon twist over the top.", "body_text": "2 oz Del Maguey Mezcal Vida\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup (1:1)\nShake with ice and strain into a rocks glass filled with ice. Add ~1 oz ginger beer and flame a lemon twist over the top.\nTwo Thursdays ago, I stopped by Bergamot where Paul Manzelli and Kai Gagnon were tending bar. For a drink, I asked Paul for the Tombstone Mule from the menu. The drink offered up a lemon, honey, and mezcal aroma. A carbonated honey and lemon sip led into a smokey agave swallow and a ginger finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpDQwUT4NuhXATxeEQcQy1pHYG1cBwLqWw5HL9jHdI_g6hxYvAr3yyMhK6BQbFazBV-fe-MB5oylHlYteeKCUMCwXzuPelDfGj0MqBUbtPwgCq_ELDSeOPHuXQOsJgbM60zh835zcKqY/s320/tombstonemule1055.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpDQwUT4NuhXATxeEQcQy1pHYG1cBwLqWw5HL9jHdI_g6hxYvAr3yyMhK6BQbFazBV-fe-MB5oylHlYteeKCUMCwXzuPelDfGj0MqBUbtPwgCq_ELDSeOPHuXQOsJgbM60zh835zcKqY/s800/tombstonemule1055.jpg", "comment_count": 0 }, { "title": "tiger lily", "url": "https://cocktailvirgin.blogspot.com/2013/02/tiger-lily.html", "published": "2013-02-11T13:01:00.001-05:00", "updated": "2025-03-19T09:57:31.169-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Robert Bushnell", "source": "Bottoms Up", "year": 1951 }, "categories": [ "brandy", "curacao", "lemon juice", "orange juice", "rum" ], "ingredients": [ "1 oz Dark Rum (1/2 oz Appleton VX, 1/2 oz Plantation Barbados)", "1/2 oz Brandy (Foret)", "1/2 oz Curaçao (Senior Curaçao)", "1/2 oz Lemon Juice", "1/2 oz Orange Juice (*)" ], "instructions": "Shake with ice and strain into an ice-filled rocks glass. Garnish with a lemon twist.", "body_text": "1 oz Dark Rum (1/2 oz Appleton VX, 1/2 oz Plantation Barbados)\n1/2 oz Brandy (Foret)\n1/2 oz Curaçao (Senior Curaçao)\n1/2 oz Lemon Juice\n1/2 oz Orange Juice (*)\nShake with ice and strain into an ice-filled rocks glass. Garnish with a lemon twist.\n(*) The recipe was provided as 1/2 oz (7 mL). I ended up using the 1/2 oz instead of the 7 mL (which would be 1/4 oz) here.\nTwo Fridays ago, at the beginning of the cocktail hour, I decided to make the Tiger Lily that I spotted in the\nBig Bartender's Book\n. The source of the recipe is Ted Saucier's\nBottoms Up\n; I had held off on making the recipe for a while since I could not spot the drink in my copy of Saucier and figured that there was a mis-attribution. I finally realized that the recipe resides in the 1951 first edition version and not in my 1962 second edition of the book. The Tiger Lily is credited to Robert Bushnell, and I have no further explanation for the recipe's removal.\nThe Tiger Lily's lemon peel oil aroma danced over that of the dark rum and hint of orange liqueur. Flavorwise, Andrea commented that it was very punch-like given its smooth citrussy balance. Indeed, the sip was mostly orange and lemon, until the ice melted and the rum's caramel notes came out. Next, the rum and brandy filled the swallow along with an orange peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXLY0rGXaV2-78gjfwbKKQbhGGgLDs5i4oFzvg9eMIxKO5PY0G69rMQRkoRyl-osyMp3z4fVzdnN-mx7guKaW8vwRVWiHxEkeokSwlZd3chUYyTLMG4ETFVlDur7zNMt1Af-M-NfUVwQ/s320/tigerlily1056.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXLY0rGXaV2-78gjfwbKKQbhGGgLDs5i4oFzvg9eMIxKO5PY0G69rMQRkoRyl-osyMp3z4fVzdnN-mx7guKaW8vwRVWiHxEkeokSwlZd3chUYyTLMG4ETFVlDur7zNMt1Af-M-NfUVwQ/s800/tigerlily1056.jpg", "comment_count": 0 }, { "title": "belle starr", "url": "https://cocktailvirgin.blogspot.com/2013/02/belle-starr.html", "published": "2013-02-12T12:09:00.000-05:00", "updated": "2017-08-02T10:59:24.636-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Whiskey and Amari night", "year": null }, "categories": [ "#blueroom", "*original", "applejack", "bitters (orange)", "quinquina", "strega", "whiskey" ], "ingredients": [ "3/4 oz Bully Boy Aged Whiskey", "3/4 oz Apple Brandy (Laird's 7.5 or Calvados)", "1 oz Bonal Gentian Quina", "1/2 oz Strega", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "3/4 oz Bully Boy Aged Whiskey\n3/4 oz Apple Brandy (Laird's 7.5 or Calvados)\n1 oz Bonal Gentian Quina\n1/2 oz Strega\n1 dash Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nOne of the first drinks that I came up with for the\nWomen of the Wild West\n-themed Whiskey and Amari night was the Belle Starr. For a direction, I based the drink off of the Marconi Wireless-like\nStar Cocktail\nfor obvious reasons. I split the apple brandy into apple and whiskey, swapped the sweet vermouth for Bonal, and added Strega to take it in a Green Point or\nNonantum Cocktail\ndirection. The first pass used rye and Yellow Chartreuse and these would make a fine substitution. For a history of Belle Starr, I will turn to what I wrote in the Facebook event page:\nBelle Starr, the Bandit Queen, is another Woman of the Wild West to be honored next Monday in drink. Born Myra Belle Shirley, she spent much of her childhood as a spoiled rich kid, until the Kansas-Missouri Border War broke out which took her brother and destroyed her family business. A few years later, after the James-Younger Gang robbed a bank, Myra was smitten by one of the robbers, James Reed whom she later married, gave them shelter, and became a member of the gang. Her parents had no objection to the marriage since James was not yet a wanted man and they lived a good, upstanding life in Texas. Until they moved back to Missouri where Reed was indeed a wanted man for allegedly murdering a man. So they fled to California, where outlaw life caught up and led to Reed's demise via gunfire. Myra then married Sam Starr, formed a gang, and entered upon a life of rustling, horse stealing and bootlegging whiskey to Indians. The lifestyle was lucrative and they used the extra money to bail out gang members; when that wouldn't work, Belle Starr would use her womanly charms. Her arrests and being written up in the Police Gazette had turned her into a western folk hero, \"a female Robin Hood and a Jesse James.\" Her career ended during an ambush at age 41. A lot of her infamy came after her death including some from stories told by her daughter, Pearl, who enhanced her mom's outlaw image by running brothels in the West from the late 19th century until World War I.\n\"I regard myself as a woman who has seen much of life.\"\n- Belle Starr stated to the\nThe Fort Smith Elevator\nabout one year prior to her death.\nThe Belle Starr's lemon twist oils joined the aroma of the apple brandy. An apple and grape sip led into a whiskey swallow with an herbal and bitter finish. Indeed, the end result was somewhere between the two drinks I based it off of and perhaps close to the\nWoxum\nfrom the\nOld Waldorf-Astoria Bar Book\nas well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2wMW0n51zPOdMchznVcETdK44eizbS9lNsoJnC_ZctkttQSeUnMfmeDmlHx0QSNPwgu7egDvd2JxlbQkHT89Nf9RSxHWvdaH1qqlAwAVTZwPN8sH0RmgeV07tAosvM-f8c9tHvV44zw/s320/220px-Belle_Starr_full.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmEFlrJ7Z9ZC2cG7no0-6Nxxp7rNEREmr6ciAnsoIIeCL7SaoVSoIYJEUWsq2NsB_ZkvEGKtDDJKyFuQMNy1Xnkfd3r-KntYfNSv60lMOFTBQz3IPiP2C27LbcRXH7vYryCqr-YLwOwc/s320/bellestarr1022.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2wMW0n51zPOdMchznVcETdK44eizbS9lNsoJnC_ZctkttQSeUnMfmeDmlHx0QSNPwgu7egDvd2JxlbQkHT89Nf9RSxHWvdaH1qqlAwAVTZwPN8sH0RmgeV07tAosvM-f8c9tHvV44zw/s800/220px-Belle_Starr_full.jpg", "comment_count": 2 }, { "title": "pearl de vere", "url": "https://cocktailvirgin.blogspot.com/2013/02/pearl-de-vere.html", "published": "2013-02-12T13:13:00.000-05:00", "updated": "2017-08-02T10:58:12.442-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "*original", "benedictine", "bitters (Angostura)", "lillet", "lime juice", "tequila" ], "ingredients": [ "1 oz Reposado Tequila", "1 oz Cocchi Americano", "1/2 oz Lime Juice", "1/2 oz Benedictine", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 oz Reposado Tequila\n1 oz Cocchi Americano\n1/2 oz Lime Juice\n1/2 oz Benedictine\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass. Garnish with an orange twist.\nThe second drink I worked on for the Women of the Wild West-themed Whiskey & Amari night at the Blue Room was the Pearl de Vere. I decided to use the\nScofflaw\nas a formula and tequila as the spirit. While I tried a variety of amari including Nardini and Ramazzotti, it seemed that Benedictine worked well. I was reassured that there was no rule that the drinks needed to contain either whiskey or Italian bitter liqueurs, so a French liqueur found its way in. I did not do a write up on Pearl de Vere for the Facebook event page since the only photos I could find of Pearl were of her tombstone and her brothel. Pearl found her way to Cripple Creek, Colorado, during the gold rush there. Since men greatly outnumbered the women in town, she took up the profession and soon had opened up her own brothel. Pearl's brothel catered to the more prosperous men, and her ladies wore fine clothing to match their beauty and received good pay and medical exams. At one gala event at her second brothel, she overdid the morphine she occasionally used to sleep and sadly never awoke. Her lavish funeral procession played such tunes as \"There'll be a Hot Time in the Old Town Tonight\" in tribute.\nThe orange oils from the twist complemented the aged tequila aroma. The lime and citrus-wine complemented the light caramel notes in the sip, and the tequila mingled with the herbal Benedictine and Angostura spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bVzLyHpKZXYe-vkS_W2wd-wE7TFOgRyK1-M7_3xlqbXYlYF39K4wdUz6252buyt9aGuW62Vw9ERSgVSKHCWtdN8zYLIPPB6xkVf6lzhe9YBPWgv8G6uYB0JeIjaMi6VuJFSpNq0co4g/s320/pearldevere.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4qxfDljxjRWUgkIa6R3R0qGizketImuS7EtbfkOFRY_PRHPU1acqAEOEKeD_aE5vFDWLZm_v1rsCUhPHqoT-jVvsBfAl6FY9PQ8Bnp5SmSAo-7Ir-_aIHv4_2EGMBPPk_ptddvIFlno/s320/pearldevere1024.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bVzLyHpKZXYe-vkS_W2wd-wE7TFOgRyK1-M7_3xlqbXYlYF39K4wdUz6252buyt9aGuW62Vw9ERSgVSKHCWtdN8zYLIPPB6xkVf6lzhe9YBPWgv8G6uYB0JeIjaMi6VuJFSpNq0co4g/s800/pearldevere.jpg", "comment_count": 0 }, { "title": "madame mustache", "url": "https://cocktailvirgin.blogspot.com/2013/02/madame-mustache.html", "published": "2013-02-13T11:58:00.000-05:00", "updated": "2017-08-02T10:56:59.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Women of the Wild West event", "year": null }, "categories": [ "#blueroom", "*original", "*room temperature", "bitters (Angostura)", "cynar", "drambuie", "rum" ], "ingredients": [ "1 1/2 oz Aged Rhum Agricole (*)", "1 oz Drambuie", "1/2 oz Cynar", "1 dash Angostura Bitters" ], "instructions": "Build in a rocks glass, give a quick stir (no ice), and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Aged Rhum Agricole (*)\n1 oz Drambuie\n1/2 oz Cynar\n1 dash Angostura Bitters\nBuild in a rocks glass, give a quick stir (no ice), and garnish with a grapefruit twist.\n(*) The drink was developed originally with aged cachaça, so feel free to substitute for a funkier drink.\nThe third drink I created for the Women of the Wild West event was by request. Matthew Schrage, who organized the whole Whiskey & Amari series, mentioned that it was his birthday that night, and he would like nothing more than a birthday Scaffa crafted for the event. Scaffas are a 19th century style of cocktail that are stirred, un-iced cocktails often as simple as a spirit, a liqueur, and a dash of bitters; some utilize water for dilution to make them more potable, while others utilize syrup or liqueur's sugar to balance the spirit's heat. As I thought about possible base liquors, I was drawn to sugar cane spirits which had been neglected in the first batch of recipes that Katie Emmerson and I had created for the menu. Looking back at the Scaffas I have had, Scott Holliday's\nRum Scaffa\nand its use of Cynar caught my fancy. Instead of rum proper, I first grabbed an aged cachaça and began to tinker with flavor combinations. Since cachaça is a bit thinner than Plantation Barbados Rum Scott used, I wanted to bolster the body, and eventually I happened up on Drambuie to fulfill this roll -- especially when I recalled how well Scotch and Cynar pair. After remembering Matt's love of rhum agricole, I switched to an aged one for a base spirit, and the change worked albeit it drove the profile to be a little less funky and perhaps more approachable.\nWith such a quirky drink, it definitely needed a quirky name, and Madame Mustache answered the call. Here is what I wrote on the Facebook event page:\nThe most curious drink of the night tonight is named after the most curious lady of the bunch, Eleanore Dumont, better known as Madame Mustache. To honor her, there is a Scaffa -- a room temperature, non-dilute cocktail, and feel free to raise a glass with Blue Room's Matthew Schrage for it is his birthday tonight and he requested a Scaffa and he loves rhum agricole (the base spirit here).\nWhen Eleanore arrived in San Francisco in 1850, she claimed to have been the daughter of a French viscount amongst other sordid tales, although it is believed that she was born in New Orleans. At this time, the mustache had not made the trip over to the Wild West yet and she was quite beautiful. She found a job as a card dealer; her game was Vingt-et-un a/k/a \"21\", a pre-cursor to Blackjack, and by 1854, she had earned enough money to open her own luxurious gambling house. Miners came to be around her witty and charming persona and found losing money was balanced by the privilege of being around her. Amusingly, she was known to buy the men who lost heavily at her table a glass of milk when they’d run out of funds; although other stories say champagne.\nShe moved her establishment from one boom town to the next. When she was in Montana, she earned the name Moustache Madame from a miner who lost his temper along with a lot of money, and the sobriquet stuck. Soon after, she got out of the business, bought a ranch, and settled down with a handsome man, but sadly he disappeared with all the money, sold the ranch, and left her with debt. Legend has it that she hunted him down and shot him dead from a double shotgun blast. She denied it at first and the sheriff did not bother to investigate, but years later she admitted to it.\nAt this point, she was penniless, the mustache was in full effect, and her body was not as shapely as before, so men were not seeking her out for her beauty. She chose not to shave off the mustache; it was surmised that she was a shrewd business woman and used it as a gimmick akin to the bearded lady at a sideshow carnival. She still drew customers but she became less of a lady and more of a character. Her establishments were more second rate than lavish at this point, and she added the bordello aspect to her business. Her gambling abilities also went south; one night she had to borrow $300 which she then lost. She then wandered out into the desert with a wine bottle laced with a lethal dose of morphine and with a written suicide note and will.\nSo raise a glass tonight in honor of the good times in life, but be careful -- Madame Mustache has been known to carry a derringer pistol under her skirt. And after a few, the mustache will not matter as much.\nWhat I thought would be a fringe drink that very few people would order turned out to be a very wrong assumption. Perhaps it was the name, the description, or word of mouth, but it was one of the top 2 or 3 best sellers of the 9 drinks that evening. In fact, we came a jigger away from finishing a freshly opened bottle of Drambuie that night. Luckily, given its popularity, the drink was so easy to make; however, the best part was seeing people ordering the drink by gesturing their finger across their lip!\nWhen made with aged Seleta Cachaça, the drink's nose contained grapefruit oils that complemented the funky grassy notes from the sugar cane spirit. A honey and caramel sip led into a grassy and herbal swallow and spice finish. Once remade with aged rhum agricole, the grassy notes remained but the funkier notes diminished; I cannot tell which way I prefer the drink, but the tribute to the birthday boy aspect won out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPF3vE6oftvBMTWqaD88hA87mFJV3SLPXFDAicnCO9i8WjGSkNKO7dAWxIe7K2zyPLE4xdWGdYtizES7N4c2B8GpL4i2kRF_SheKrITw4Ag9swYoNcC7LKCPDG9F1f82w5tZdHiyCzO8/s320/madamemustache_300.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgHXljh6TMO2qS7m9JF7VrNO8XvyXUyww-E2DuVaANGxv94sEnz8SH1qBgVZoCm-QrDkSv1AlVY-JMB5EbJ2bUIKxQY86FC0FwSziGAQcFMPXMCjVyMyVRROaEF75TLNlfMv4-pNKbVU/s320/madamemustache1032.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPF3vE6oftvBMTWqaD88hA87mFJV3SLPXFDAicnCO9i8WjGSkNKO7dAWxIe7K2zyPLE4xdWGdYtizES7N4c2B8GpL4i2kRF_SheKrITw4Ag9swYoNcC7LKCPDG9F1f82w5tZdHiyCzO8/s800/madamemustache_300.jpg", "comment_count": 3 }, { "title": "stagecoach mary", "url": "https://cocktailvirgin.blogspot.com/2013/02/stagecoach-mary.html", "published": "2013-02-13T12:47:00.000-05:00", "updated": "2017-08-02T10:55:27.181-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "*original", "campari", "creme de cacao", "pisco", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "1/2 oz Campari", "1/2 oz Crème de Cacao", "1/2 oz Dry Vermouth", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Macchu Pisco\n1/2 oz Campari\n1/2 oz Crème de Cacao\n1/2 oz Dry Vermouth\n1 pinch Salt\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nJumping over to the last drink I created for the Blue Room's Women of the Wild West-themed Whiskey and Amari Night is the Stagecoach Mary. I will do the fourth drink tomorrow, but I figured that this pink and chocolaty drink is the closest I will come to a Valentine's Day recipe, so I might as well print it early. One of the amari that had not received any love in the night's recipe collection was Campari, and the pairing that I eventually focused on was Campari and crème de cacao which worked so well in the\nCarletti\n. I wanted to tone down the Campari a touch, so I added a pinch of salt to the recipe. After trying a few base spirits, Pisco seemed the best match for the funky salt-smoothed Campari-cacao combination, and the drink was perhaps influenced by\nLove Makes You Feel 10 Feet Tall\n. I think I picked Stagecoach Mary because I figured that I needed to take a break from women engaged in the more sinful professions for one in a more honorable one. For some history on Mary, here is what I wrote up for the event:\nNo, not all of the women we were honoring on the 11th earned their money through illegal trades, but some like Mary Fields a/k/a Stagecoach Mary had honorable jobs. Mary was the first African-American employed as a mail carrier in the United States, and the second woman to work for the United States Postal Service! Born as a slave, she was freed after the Civil War and made her way West to Montana to work which led her to an Ursuline nunnery as a laborer. Part of Mary's job was to haul goods and materials to the nunnery by horse-drawn wagon. While she lost the job getting into a shootout with a co-worker that gave her grief, it led to her carrier as a mail carrier at age 60 for she was the fastest candidate to hitch 6 horses. She gained a reputation for delivering the mail no matter how bad the conditions were, and protecting it with her guns and accurate aim.\nWhen Mary wasn't working, she was a hell of a woman and hellraiser. At 6 foot 200 pounds, she fit right in with the tough frontier life. Sporting a 6 shooter and a flask of whiskey in her apron, a cigar in her teeth, and a large bore shotgun, she took no shit. With her short temper, she was known to let fists fly, and the Great Falls Examiner claimed that she broke more noses than any other person in central Montana. In fact, she had a standing bet until her death at 82 that she could knock out any man at the bar with a single punch for some money and whiskey.\n\"She was one of the freest souls to ever draw a breath or a .38.\"\n- Gary Cooper\nAnd for that, we should raise a glass! And hope that we don't give the ghost of Stagecoach Mary the wrong kind of look.\nOnce mixed, the Stagecoach Mary's twist contributed bright lemon oils that mingled well with a fruitiness from the pisco. A richness from the cacao paired with the vermouth's grape notes. Next, the funky pisco was followed by the less bitter Campari-chocolate combination on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5o6DN2RlLcYQMQn2YmDrnnunEw-sAQZplEeNOkSQt4pSxir3xlGMjDACJB5SpufLu1vSEiE53LheO242llfmkpOFcCnGwAGHNLZFwDtGX-XegXj6nea58xsthZX2KmYxI9JkfaO7lkU/s320/stagecoachmary_300.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOIp6CG8uymTRK1jANNVz4RIDkFHaUGmv3W6O6cGhX2FUiyA_WAXuxTVg78NZEKko5KR_yrgh3Mto7kZbv_p_kvIXcW6TY0GmtM8jgS8aggiMTaPNWZK1VPT3OfdST-kzkYWNL1CFKR4/s320/stagecoachmary1041.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5o6DN2RlLcYQMQn2YmDrnnunEw-sAQZplEeNOkSQt4pSxir3xlGMjDACJB5SpufLu1vSEiE53LheO242llfmkpOFcCnGwAGHNLZFwDtGX-XegXj6nea58xsthZX2KmYxI9JkfaO7lkU/s800/stagecoachmary_300.jpg", "comment_count": 0 }, { "title": "diddlin' dora", "url": "https://cocktailvirgin.blogspot.com/2013/02/diddlin-dora.html", "published": "2013-02-14T11:52:00.000-05:00", "updated": "2017-08-02T10:54:18.418-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#blueroom", "*original", "fernet-branca", "maraschino", "pimm's no. 1", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 oz Dry Amontillado Sherry", "1 oz Cocchi Sweet Vermouth", "1 oz Pimm's No. 1", "3/4 oz Fernet Branca", "1/4 oz Maraschino Liqueur" ], "instructions": "Build in a Highball glass, fill with crushed ice, add a straw, and garnish with an orange twist and freshly grated nutmeg.", "body_text": "1 oz Dry Amontillado Sherry\n1 oz Cocchi Sweet Vermouth\n1 oz Pimm's No. 1\n3/4 oz Fernet Branca\n1/4 oz Maraschino Liqueur\nBuild in a Highball glass, fill with crushed ice, add a straw, and garnish with an orange twist and freshly grated nutmeg.\nThe fourth drink I created for the Women of the Wild West night was one to fulfill the tall drink category. Instead of a Highball, I decided to do a Cobbler; the sherry, vermouth, and Pimm's all seemed to take to Fernet Branca rather well which aided in fitting in with the Whiskey and Amari theme. To bolster the Pimm's that was losing out slightly to the grape products, I added a little Maraschino to bring out more of the Pimm's fruit notes. For a name, I decided to honor Dora DuFran, or more specifically one of her four brothels. I think that night during service, people enjoyed ordering the drink for the name alone -- Diddlin' Dora, and the tasty Cobbler that came with it was just a bonus. Here is what I wrote on the Facebook event page as a teaser:\nOne of the drinks on the 11th is a tribute to Dora DuFran, one of the most successful madams in the Wild West. She started her life in the West as a dancehall girl, and once the Gold Rush hit, she became a madam and moved her way up to owning four establishments in different cities. My favorite of the bunch was called Diddlin' Dora's and the sign on the right is a reproduction of an advertisement for that establishment. Diddlin' Dora's advertised itself as \"Three D's -- Dining, Drinking and Dancing -- a place where you can bring your mother\" although one cowboy commented that, \"I wouldn't want my mother to know I had ever been there.\" Luckily, this tribute will be something you might not mind telling your mother about...\nThe nutmeg and orange twist notes filled the Diddlin' Dora's aroma. The grape sip contained some berry notes, and the swallow offered a nuttiness from the sherry and Maraschino and a light menthol and herbal finish. Refreshingly light yet flavorful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2tuLRYiovmajfmitCdvxPfB0YOMjdJ9WXJPPBPuSBZC0UygCpZWdlZ-0HmmoyxOZIEYY4oKmzIUt-ayO4lAhRKAUeTWvMOUE9pnt2qHH5xZLt7Gabqv4PRH2v2lStm-sOP_yVIX5mb0/s320/DoraDuFran_270.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qtna6PY47W5irka9pGldHqvz54Kc_Wi0Pc1Mz57-1SnB6Te2AwkMiMEykvkj4_eHI1SJK6MA_Hrz_1-f1KZXyAABOym_xyBoed5nAbu1VVdH_jLuIDfHptiaWLSyN8aC0mAGVp6t2aE/s320/diddlingdora1036.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2tuLRYiovmajfmitCdvxPfB0YOMjdJ9WXJPPBPuSBZC0UygCpZWdlZ-0HmmoyxOZIEYY4oKmzIUt-ayO4lAhRKAUeTWvMOUE9pnt2qHH5xZLt7Gabqv4PRH2v2lStm-sOP_yVIX5mb0/s800/DoraDuFran_270.jpg", "comment_count": 0 }, { "title": "calamity jane", "url": "https://cocktailvirgin.blogspot.com/2013/02/calamity-jane.html", "published": "2013-02-14T12:57:00.001-05:00", "updated": "2025-08-08T12:11:02.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom", "hawthorne" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "#blueroom", "#hawthorne", "amaro", "gin", "lemon juice", "orange juice", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Amaro Abano", "1/2 oz Lemon Juice", "1/2 oz Ginger Syrup" ], "instructions": "Shake with 2 orange slices and ice. Double strain into a cocktail glass. Shake with ice and strain into a rocks glass. Fill with crushed ice, add a straw, and garnish with berries in season.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Amaro Abano\n1/2 oz Lemon Juice\n1/2 oz Ginger Syrup\nShake with 2 orange slices and ice. Double strain into a cocktail glass.\nOne of the drinks that my partner-in-crime, Katie Emmerson from the Hawthorne, created was a tribute to Calamity Jane. That night in service, I used the mnemonic of Calamity Gin to remember which recipe the name referred to. For an amaro, she opted for Luxardo's Abano, but the ingredient that got the most praise was the ginger syrup which was freshly juiced ginger with sugar. People figured that the \"ginger\" in the ingredient list was a more subtle ginger liqueur, although that would work in a pinch here. My favorite part of the recipe was the inclusion of two orange slices in the shake that reminded me of Sam Ross'\nToo Soon?\n. While I only got to straw taste the drink and thus have no written tasting notes, people seemed to enjoy this libation tremendously that night. Instead, I can offer my notes from the Facebook event page:\nAnother of the drinks on Monday the 11th is named after Martha Jane Canary, or more specifically after her nickname Calamity Jane. Back in the day, women were not allowed to do certain jobs; therefore, Martha began to dress in men's clothing and built up a reputation as a hard drinker (see the event photo of her) who could out swear, out spit, and out shoot any man. She became a solider to explore the Black Hills and during an Indian ambush, she gained the name Calamity Jane when she rescued her injured captain and brought him to safety.\nHer colorful life included nursing the victims of a smallpox outbreak in Deadwood, but it was joked that those that she cured would end up with other diseases as a crack about Calamity working a brothel or two amongst her many other professions. After her time saving stage coaches, swimming across rivers to deliver communications, and the like, she became a part of Buffalo Bill's Wild West Show -- at first as a sharp shooter and horse rider, but later as a storyteller. This lasted for a bit with the stories getting bigger each time until she was fired for her frequent drunkenness and the antics that followed.\nShe led a good life and for that we should toast her! And she got her dying wish -- to be buried next to Wild Bill Hickok, a man she was infatuated with but would not return her affection. The drink named after her is spicy, rich, and complex and Calamity Jane wouldn't want it any other way.\nBesides the ginger syrup, Katie also prepared a pineapple syrup for pineapple as many darker amari pair quite well with it. She was running low on time, and I recommended a choose-your-own (or bartender's choice) amaro Fix. For a recipe, she based it off of the\nFernet Fix\nand figured out that Averna was one of her favorites in this combination. The biggest fan perhaps was Deep Ellum's Max Toste who ordered this drink a few times with a different amaro each drink. For a name, she wanted something trampy -- someone from the Wild West who got around (given the open nature of the recipe). For a name, Katie opted for Kitty Leroy who was performing in dance halls and saloons by age 14. By age 15, she was married for a brief time; the marriage failed for she was promiscuous and too wild. Later, she became a card dealer and often dressed in men's clothes. After becoming a skilled gambler and then a saloon owner, she was on to her third husband. The two of them got into an argument and she attacked him; when he would not fight back and strike a lady, she returned dressed in men's clothing and attacked again. This time with a gun, and she shot him dead. Actually, he was not her husband then and not quite dead yet, but they got married in the few days left in his life after the incident. A little bit of prostitution, gambling, and another two husbands before one of them shot her dead. To make this promiscuous drink:\nKitty Leroy\n• 2 oz Amaro\n• 3/4 oz Pineapple Syrup\n• 1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass. Fill with crushed ice, add a straw, and garnish with berries in season.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pAmMqnrXzoUwatW7SqBEZNwr9k9HqiJ3iVz8OFv_Sa2gZs0eOnq1W_ikWKfVzW8p31WLxFEjJbDDtrFnq59-9BoyuSqcbym7Q-51kg-5_ktSfELy7D3eGiiVl6BCFZZ9_3ZzjzvwsRg/s320/Calamity_Jane.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pAmMqnrXzoUwatW7SqBEZNwr9k9HqiJ3iVz8OFv_Sa2gZs0eOnq1W_ikWKfVzW8p31WLxFEjJbDDtrFnq59-9BoyuSqcbym7Q-51kg-5_ktSfELy7D3eGiiVl6BCFZZ9_3ZzjzvwsRg/s800/Calamity_Jane.jpg", "comment_count": 0 }, { "title": "fannie porter", "url": "https://cocktailvirgin.blogspot.com/2013/02/fannie-porter.html", "published": "2013-02-15T11:50:00.000-05:00", "updated": "2017-08-02T10:51:11.776-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom", "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Katie Emmerson", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "#hawthorne", "amaro", "bitters (mole)", "curacao", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "3/4 oz Pierre Ferrand Dry Curaçao", "3/4 oz Nardini Bassano Amaro", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Shake with ice and strain into a Highball glass filled with ice. Top with soda water and add a straw.", "body_text": "1 1/2 oz Rittenhouse Rye\n3/4 oz Pierre Ferrand Dry Curaçao\n3/4 oz Nardini Bassano Amaro\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a coupe glass.\nAnother of the drinks that Katie Emmerson created for the Whiskey & Amari Night at the Blue Room was the Fannie Porter. The formula was one that she had tinkered with in the past, and I had a gin version at the Hawthorne that she called the\nYoung Blood\n. This time, the recipe used rye whiskey and chocolate bitters, and the combination perhaps worked even better than the gin. For a glimpse of Fannie's life, I'll repost what I wrote on the Facebook event page:\nAnother of the amazing women that Katie and I will be honoring on Monday is Texas madam Fannie Porter. Wait, did I say madam -- er, the U.S. census listed her establishment as a \"boarding house\" and not a brothel. So perhaps she was a famous landlady instead? Besides the five ladies that lived there, they also sheltered quite a few outlaws on the run; famous and often frequent visitors included Butch Cassidy, the Sundance Kid, Kid Curry, and other members of the Wild Bunch gang. She not only protected her girls but her outlaws as well.\nFannie was born in England but traveled with her parents to the U.S. at an early age. By age 15, she was already working as a prostitute in San Antonio, Texas. Her business acumen brought her to owning her own brothel by age 19 or 20 that was always filled with attractive girls with excellent hygiene and immaculate appearances. There was some turnover through the years since there was a good bit of matchmaking going on as outlaws would fall in love with the women.\nFannie was pretty well connected and ran her establishment without too much interference from the law. She was arrested once for \"vagrancy\" which is a police-speak for prostitution. It is surmised that it might have been linked to the time she chased a policeman from her establishment and threatened to beat him senseless with a broom.\nSo if you decide to partake of the libation bearing her name, we will use the utmost discretion for any and all occurrences that night. And hopefully, we do not have to chase you out with a broom.\nThe last drink that Katie crafted for the event was a tall drink, and it was the perfect option for anyone looking for something either refreshing or without bitter liqueurs. The special touch was a Rangpur lime marmalade that she had made that week. From the Facebook event page:\n\"I ain't afraid to love a man, I ain't afraid to shoot him either.\"\nOne of the most famous women we're honoring tomorrow at the Blue Room is Annie Oakley. Born Phoebe Ann Oakley Moses, she was shooting like a pro by the age of 12. Her time in Buffalo Bill's Wild West Show included such acts like shooting a playing card the thin way and shooting ash off of a cigarette while it was being smoked. Through her career, Annie worked to empower women by teaching over 15,000 of them to shoot guns, not only for the exercise but as a way to defend themselves.\nIf you're looking for scandal, there was the 1904 story published about her getting arrested to support her cocaine habit. Unfortunately, it was a burlesque performer who told the police that her name was Annie Oakley, and the newspapers took off with the story. The real Annie spent years winning libel lawsuits but only breaking even with legal fees.\nInstead of posting a besmirching quote and fearing Annie's vengeance, here's an uplifting one: “Aim at a high mark and you will hit it. No, not the first time, not the second time and maybe not the third. But keep on aiming and keep on shooting for only practice will make you perfect. Finally you’ll hit the bull’s-eye of success.”\nJust don't do too much shooting after the first or second of the drink named after her...\nThe recipe for the Annie Oakley was:\nAnnie Oakley\n• 1 1/2 oz Blended Scotch\n• 3/4 oz Lime Juice\n• 3/4 oz Simple Syrup\n• 1 heaping barspoon Rangpur Lime Marmalade\nShake with ice and strain into a Highball glass filled with ice. Top with soda water and add a straw.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaslihk_sCdfz8_sAXtAe_SsNCmiydnpEDpDQf6Ttlp2nqCURyK3HltWTqfGBzPVS27xyURVNWIJjnF34SpJU84ElADJA0jb-UTx_JmPz6JsebXadHXCxr_GqSD6_m-FexLJjNt-79nE/s320/FanniePorter-LgndsOfAm.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6UthXLIChLfyM2di1XsGN4fljKbHIXGboXA8c3zaWq6DFuqfn2hLqYFchNb_2xUnEen3BQ44zRG-ia91_9AhQbFa0GDmSRJCQzyVYFY0afQjhGoRuUNEgq5C3TmPQ0HykJN7xA7JURs/s320/annieoakley_300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaslihk_sCdfz8_sAXtAe_SsNCmiydnpEDpDQf6Ttlp2nqCURyK3HltWTqfGBzPVS27xyURVNWIJjnF34SpJU84ElADJA0jb-UTx_JmPz6JsebXadHXCxr_GqSD6_m-FexLJjNt-79nE/s800/FanniePorter-LgndsOfAm.jpg", "comment_count": 0 }, { "title": "up to date", "url": "https://cocktailvirgin.blogspot.com/2013/02/up-to-date.html", "published": "2013-02-15T12:42:00.000-05:00", "updated": "2017-08-02T10:49:32.715-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "bitters (Angostura)", "cointreau", "sherry", "whiskey (Rye)" ], "ingredients": [ "1/2 Sherry Wine (1 1/4 oz Lustau Dry Oloroso)", "1/2 Rye Whiskey (1 1/4 oz Rittenhouse 100)", "2 dash Grand Marnier (1/2 oz)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Sherry Wine (1 1/4 oz Lustau Dry Oloroso)\n1/2 Rye Whiskey (1 1/4 oz Rittenhouse 100)\n2 dash Grand Marnier (1/2 oz)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nAfter the\nTiger Lily\ntwo Friday's ago, I opened up my reprint of Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nand found the Up to Date. I remembered spotting the drink in the\nPDT Cocktail Book\nbefore, and they opted for a manzanilla sherry, different proportions than I used, and added a lemon twist. Perhaps the lemon twist would be a great addition, but I think that my choosing a darker sherry worked better with the rye for my tastes. In retrospect, perhaps Lustau's East India Solera sherry would have been a good selection too albeit in a less funky, nutty, and old school feeling way.\nThe sherry in the Up to Date dominated the nose, and this worked with the Grand Marnier to almost come off with a hint of Maraschino from the oloroso's nuttiness and the Grand Marnier's fruit. A dry grape and malt sip was followed by the rye whiskey and the nutty sherry on the swallow. Finally, the drink ended with a spiced orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NI_7zuzpTIQ5SOVyfw5AJzVZkMlfnxXQMipDvlqDO9XFIvs3oORtuxKecreW2euBLoyEFSCgx16615hABSUR0hpqXRu6VDIst5wJwVR2T-omakxOCuHwOC5q2i4cPQGkKHd7_FXm4vA/s320/uptodate1057.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NI_7zuzpTIQ5SOVyfw5AJzVZkMlfnxXQMipDvlqDO9XFIvs3oORtuxKecreW2euBLoyEFSCgx16615hABSUR0hpqXRu6VDIst5wJwVR2T-omakxOCuHwOC5q2i4cPQGkKHd7_FXm4vA/s800/uptodate1057.jpg", "comment_count": 0 }, { "title": "brandy champerelle", "url": "https://cocktailvirgin.blogspot.com/2013/02/brandy-champerelle.html", "published": "2013-02-16T11:25:00.000-05:00", "updated": "2017-08-02T10:48:11.053-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (Angostura)", "brandy", "curacao" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXX) was picked by Stewart Putney of the\nPutney Farm\nblog. The theme he chose was \"Inverted\" based off of his enjoyment of Julia Child's upside-down or inverted Martini that goes very heavy on the vermouth. Stewart began to ponder the term, and he wrote, \"What does 'inverted' really mean? Well, here is the definition, 'To turn inside out or upside down; to reverse the position, order, or condition of.' Hmm... it appears that the definition is pretty broad. It seems that 'inverted' really just means something 'flipped on its head.' And that can mean almost anything, and leaves plenty of room for creativity... You can invert the ratios of spirits, liqueurs or bitters in a cocktail, but we suggest you go beyond that and 'invert' whatever you want. Spirits, name, ingredients, proof, color, geography, garnish and glassware are all fair game... The only thing we expect is the unexpected. Have fun.\"\nHaving just come down from a burst of creativity from the menu items I crafted for the Women of the Wild West night that I bartended at the Blue Room earlier in the week, I decided to see what recipes were already in the historical literature. Actually, it was my wife who was looking through 1869\nCooling Cups & Dainty Drinks\n, and one of us spotted the Brandy Champerelle. With equal parts of brandy, curaçao, and bitters, it seemed pretty inverted to me. The Brandy Champerelle appears in Jerry Thomas' 1862\nThe Bartender's Guide: How To Mix Drinks\nin a very similar format save for the measurements being \"1/3 small glass\" each and calling for specifically for Bogart's Bitters. It gives very little in the way of instruction which is why some books have it as a stirred drink and others have it as a layered drink à la Pousse-café such as in Harry Johnson's 1888\nBartender's Manual\n. The\nCooling Cups & Dainty Drinks\nversion was a stirred one, and that format held more interest to me in terms of flavor and the theme. Moreover, I had already made a layered\nChamperelle\na few years ago from Boothby's\nWorld Drinks and How to Mix Them\n.\nBrandy Champerelle\n• 1 wineglass Brandy (3/4 oz Foret)\n• 1 wineglass Curaçao (3/4 oz Pierre Ferrand Dry)\n• 1 wineglass Bitters (3/4 oz Angostura)\nStir with ice and strain into a glass.\nEssentially, this recipe was an inverted\nFancy\nBrandy Cocktail with the otherwise minor orange liqueur and bitters ingredients given the same volumetric weight. The only regret is that I had run out of lemons, for a lemon twist seems like it could set up the drink rather elegantly. Without a twist, the aroma was orange and spice. The sip began rather orange when the drink was cold, but as it warmed up, it became more cherry from the Angostura Bitters. Finally, the swallow offered the brandy and the bitters' allspice and clove. Overall, it was surprisingly refreshing, and the balance of orange liqueur to bitters reminded me of the\nDragon's Mouth\nthat I had at Beaker & Flask in Portland. Moreover, the combination made me think of the Genever-based\nRed Light\nfrom\nBeta Cocktails\n.\nSo thank you to Stewart for not only hosting this month's Mixology Monday but picking such an interesting and abstract-yet-approachable theme. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNcKFY8VgEJa1BPb6_VTkl6Nk06XuRCB_9zXHnxrSA_xI6XgLqxutf3fCREe81sZy4bTzhUzoze6_3aA6Xl0FalfiBNJ03wtC9sWBeP132x3B5SporQs_NKzX810QCNtdUTrLiZAogno/s320/brandchamp1078.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "lankershim fizz", "url": "https://cocktailvirgin.blogspot.com/2013/02/lankershim-fizz.html", "published": "2013-02-18T11:47:00.001-05:00", "updated": "2026-03-11T13:03:24.298-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Marcos Tello and Aidan Demarest", "source": "Bow & Truss", "year": null }, "categories": [ "egg white", "gin", "lemon juice", "sherry", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Pedro Ximenez Sherry (Lustau)", "1/2 oz Simple Syrup", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Fizz glass containing 2 oz soda water, garnish with a lemon peel, and add a straw.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Pedro Ximenez Sherry (Lustau)\n1/2 oz Simple Syrup\n3/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice. Strain into a Fizz glass containing 2 oz soda water, garnish with a lemon peel, and add a straw.\nTwo Saturdays ago, we started the evening with a Silver Fizz that I had spotted in\nImbibe Magazine\ncalled the Lankershim Fizz. The drink was concocted by Marcos Tello and Aidan Demarest at the Bow & Truss in Los Angeles. Lankershim was the earlier name for North Hollywood from the late 19th century until 1927. The Fizz offered up a lemon aroma with hints of gin on the nose. Next, a creamy, carbonated sip contained lemon and grape flavors, and the swallow was all about the raisiny sherry and the gin's botanicals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEjscrQ4ZtYA_rj_m-ah3YyCEtB9nY9uo7BouWFW2UFDk0CuUdGIWv02QQEbXWLwdb2SgTVwJ3fBbBeyDKaqVwDzqltfmEyc0dpHiOZf-6wJgRXCGzCkyBqnPbc1s6VfMw4dPmWUvNLU/s320/lankershimfizz1059.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEjscrQ4ZtYA_rj_m-ah3YyCEtB9nY9uo7BouWFW2UFDk0CuUdGIWv02QQEbXWLwdb2SgTVwJ3fBbBeyDKaqVwDzqltfmEyc0dpHiOZf-6wJgRXCGzCkyBqnPbc1s6VfMw4dPmWUvNLU/s800/lankershimfizz1059.jpg", "comment_count": 0 }, { "title": "gloom lifter", "url": "https://cocktailvirgin.blogspot.com/2013/02/gloom-lifter.html", "published": "2013-02-18T12:31:00.000-05:00", "updated": "2017-08-02T10:45:43.902-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Waldorf-Astoria Bar Book", "year": null }, "categories": [ "brandy", "egg white", "lemon juice", "raspberry syrup", "whiskey" ], "ingredients": [ "1 jigger Irish Whiskey (1 1/2 oz Knappogue Castle)", "1/2 tsp Brandy (1/4 oz Foret)" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass.", "body_text": "1 jigger Irish Whiskey (1 1/2 oz Knappogue Castle)\n1/2 tsp Brandy (1/4 oz Foret)\nJuice 1/2 Lemon (1/2 oz)\n1/2 spoon Sugar (omit)\n1/2 pony Raspberry Syrup (1/2 oz)\n1/4 pony Egg White (1 Egg White)\nShake once without ice and once with ice. Strain into a cocktail glass.\nAfter the Lankershim Fizz, I still had lemon juice left over, so I began to peruse the\nWaldorf-Astoria Bar Book\nfor a good use of it. The one I spotted was an Irish whiskey and touch of brandy version of the gin-based\nClover Club\ncalled the Gloom Lifter. Since the Clover Club is one of my favorite egg white drinks, I decided to give this variation a try.\nThe whiskey contributed to the Gloom Lifter's aroma along with a vague fruit note from the lemon and raspberry. The malt and lemon on the sip was joined by a tart berry note, and the whiskey led off the swallow that ended with a raspberry finish. The whiskey seemed to take the drink in a different direction than the Clover Club such that it was less raspberry and citrus driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcA5vxkEtl0OLebZU77g3QZ8jYKnS7eE51czzJIxmR1zs_ctVrujOc2t5pchU2L_Z8y5qx1ylslgpLD1uND0Ju-QkF2hXsYSZvtiawZYtFlusD4fM7j2Io8OolrMN4qaISG2C6NtZ2Wk/s320/gloomlifter1060.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcA5vxkEtl0OLebZU77g3QZ8jYKnS7eE51czzJIxmR1zs_ctVrujOc2t5pchU2L_Z8y5qx1ylslgpLD1uND0Ju-QkF2hXsYSZvtiawZYtFlusD4fM7j2Io8OolrMN4qaISG2C6NtZ2Wk/s800/gloomlifter1060.jpg", "comment_count": 0 }, { "title": "the quick & the bitter", "url": "https://cocktailvirgin.blogspot.com/2013/02/the-quick-bitter.html", "published": "2013-02-19T12:09:00.000-05:00", "updated": "2017-08-02T10:45:11.307-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom", "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "#no. 9 park", "amaro", "lemon juice", "simple syrup (cinnamon)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse 100 Rye", "3/4 oz Carpano Antica Sweet Vermouth", "3/4 oz S. Maria al Monte Amaro", "1/2 oz Lemon Juice", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Rittenhouse 100 Rye\n3/4 oz Carpano Antica Sweet Vermouth\n3/4 oz S. Maria al Monte Amaro\n1/2 oz Lemon Juice\n1/4 oz Cinnamon Syrup\nShake with ice and strain into a cocktail glass.\nThe first of the Blue Room's Whiskey & Amari nights featured the bartending duo of Tyler Wang of No. 9 Park and John Henderson of Scholars and soon of Fort Point's Tavern Road. Andrea and I chose a pair of drinks from Tyler's half of the menu for our first round and a pair of drinks from John for the second. While Andrea selected one of Tyler's drinks, the\nTriumph of Pompei\n, that I had tried at No. 9 Park a few months ago, I opted for one of his new ones called The Quick & The Bitter. At first I figured that the drink was a riff on the movie that was playing that night, but \"The Quick & The Dead\" is a more modern movie and was not the one on the television screen. Instead, that movie was \"A Fistful of Dollars.\"\nThe S. Maria al Monte's menthol joined the syrup's cinnamon notes on the nose. A lemon, grape, and caramel sip was followed by a swallow that began with rye. Next, the swallow offered an herbal flavor that was smoothed out by the sweet lemon and ended with a minty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD96WjevSjCdcwVP2H7oICITdvbaSDikGxR-0L7nD-JHZwpJx5s3NT8_2kUIDS9dhUK7arH-zceG65PQBtf7VKjTj3E9Kr9nHiTGKgm2H1ShVbRtTLBbzLND9-DGw1gSM-2440oQBXNMg/s320/quickandbitter1062.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD96WjevSjCdcwVP2H7oICITdvbaSDikGxR-0L7nD-JHZwpJx5s3NT8_2kUIDS9dhUK7arH-zceG65PQBtf7VKjTj3E9Kr9nHiTGKgm2H1ShVbRtTLBbzLND9-DGw1gSM-2440oQBXNMg/s800/quickandbitter1062.jpg", "comment_count": 0 }, { "title": "streets of san miguel", "url": "https://cocktailvirgin.blogspot.com/2013/02/streets-of-san-miguel.html", "published": "2013-02-19T12:46:00.000-05:00", "updated": "2017-08-02T10:44:36.020-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom", "scholars" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Henderson", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "#scholars", "campari", "quinquina", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Bonal Gentiane-Quinquina", "1 oz Campari" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 oz Old Overholt Rye\n1 oz Bonal Gentiane-Quinquina\n1 oz Campari\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nThe drink I ordered from John Henderson's half of the menu at the first Whiskey & Amari Night at the Blue Room was the Streets of San Miguel. While the name made me think of Misty Kalkofen's\nStreets of Gettysburg\n, it was a reference to the location where that night's movie, \"A Fistful of Dollars,\" was set. In terms of what was in the glass, the drink reminded me of a\n1794\nwith different proportions, no bitters, and Bonal instead of sweet vermouth.\nThe Streets of San Miguel's orange twist joined the aroma of the Bonal. A grape sip led into a rye swallow with bitter herbal notes from the Bonal and Campari. Overall, the Bonal seemed to take the edge off of the Campari for it was not as sharply Campari-driven as I expected it to be.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GT5bfWpYLFti6WHre6PQqHSzxrghb7jLsiUPt7qrGfzaqNeVQF3LkLP65qsf_KRyiFIt73HOo06FFRwyTamxj799CHZf5JaUwYZ1gRZcS17WpU3Y4yMDXknSRiixu0ljvIaFneh_05U/s320/sanmiguel1063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GT5bfWpYLFti6WHre6PQqHSzxrghb7jLsiUPt7qrGfzaqNeVQF3LkLP65qsf_KRyiFIt73HOo06FFRwyTamxj799CHZf5JaUwYZ1gRZcS17WpU3Y4yMDXknSRiixu0ljvIaFneh_05U/s800/sanmiguel1063.jpg", "comment_count": 1 }, { "title": "breakfast", "url": "https://cocktailvirgin.blogspot.com/2013/02/breakfast.html", "published": "2013-02-20T11:15:00.000-05:00", "updated": "2017-08-02T10:43:58.866-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom", "scholars" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "John Henderson", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "#scholars", "bitters (mole)", "kahlua", "whiskey" ], "ingredients": [ "2 oz John L. Sullivan Irish Whiskey", "1 oz Galliano Ristretto Coffee Liqueur", "1 dash Chocolate Bitters" ], "instructions": "Shake with ice and strain into a rocks glass rinsed with Laphroaig 10 Year Scotch.", "body_text": "2 oz John L. Sullivan Irish Whiskey\n1 oz Galliano Ristretto Coffee Liqueur\n1 dash Chocolate Bitters\nShake with ice and strain into a rocks glass rinsed with Laphroaig 10 Year Scotch.\nThe drink that Andrea selected from John Henderson's half of the menu at the Blue Room's first Whiskey & Amari night was called Breakfast. With coffee and smoke notes, probably all it needed was a bacon-infused whiskey or an egg shaken with the ingredients to seal the deal. Instead of a complete meal, it was an elegant dessert-y drink that was quite popular that night. John mentioned that the drink works rather well with Michael Collins Single Malt Irish Whiskey for it has a lightly peated barley aspect to it, but the Blue Room lacked a bottle in its inventory.\nThe drink's Laphroaig rinse contributed a smoke note to the dark and malty bouquet. While the sip was filled with the Ristretto's roast flavors, the swallow showcased the Irish whiskey and the rest of the coffee notes. Interestingly, the first swallow was rather chocolatey from the bitters, and the later swallows were more coffee-driven in nature. Overall, Breakfast was a coffee Manhattan similar to the Averna-laden Black Manhattan.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb7AipRcV3tgpcbeVYbQtTAGn0j25WgnELJf9V3iekx9IZavoEwgE_xpdQ4E7-GM3hvQA8gZ2YXgI59PFAJu_YqPFRwu_xL1FdDpQz1IrxfaZ3ZOoYSbqe-ML2K7lEj1KawP3j9Jtacc/s320/breakfast1064.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb7AipRcV3tgpcbeVYbQtTAGn0j25WgnELJf9V3iekx9IZavoEwgE_xpdQ4E7-GM3hvQA8gZ2YXgI59PFAJu_YqPFRwu_xL1FdDpQz1IrxfaZ3ZOoYSbqe-ML2K7lEj1KawP3j9Jtacc/s800/breakfast1064.jpg", "comment_count": 0 }, { "title": "dick, jr. cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/02/dick-jr-cocktail.html", "published": "2013-02-20T12:33:00.000-05:00", "updated": "2017-08-02T10:43:21.950-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": null }, "categories": [ "apricot liqueur", "gin", "lime juice", "vermouth (dry)" ], "ingredients": [ "1/3 Dry Vermouth (3/4 oz Noilly Prat)", "1/3 Dry Gin (3/4 oz Hayman's Royal Dock Navy Strength)", "1/3 Apricot Liqueur (3/4 oz Rothman & Winter)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Dry Vermouth (3/4 oz Noilly Prat)\n1/3 Dry Gin (3/4 oz Hayman's Royal Dock Navy Strength)\n1/3 Apricot Liqueur (3/4 oz Rothman & Winter)\nJuice 1/2 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nA few Tuesdays ago, I returned to Hugo Ensslin's\nRecipes for Mixed Drinks\nand selected the Dick, Jr. Cocktail. The recipe reminded me of the\nCafé Royal Cocktail Book\n's\nSnake in the Grass\nwith the orange liqueur and lemon exchanged here for apricot brandy and lime. The Dick, Jr. proffered an apricot and juniper aroma which led into a fruity sip from the apricot and lime; in addition, the sip contained a clean dry wine note from the vermouth. Next, the swallow began with gin and ended with an apricot finish that came across as a dried apricot or perhaps prune flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2wXlPAxL16IRRPdfiSp4L0i00MRr-GRgrWjZ0XYu3W7ksjIMFfAO5U4W098L26dDKRdx2j9qinNNlojTpPHRwXsjBJCauPRYNnVU82rspJsMjTEM_a1WIa8C5NcRx9VpOvZD7l8kZuA/s320/dickjr1065.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2wXlPAxL16IRRPdfiSp4L0i00MRr-GRgrWjZ0XYu3W7ksjIMFfAO5U4W098L26dDKRdx2j9qinNNlojTpPHRwXsjBJCauPRYNnVU82rspJsMjTEM_a1WIa8C5NcRx9VpOvZD7l8kZuA/s800/dickjr1065.jpg", "comment_count": 0 }, { "title": "irish rover", "url": "https://cocktailvirgin.blogspot.com/2013/02/irish-rover.html", "published": "2013-02-21T11:53:00.000-05:00", "updated": "2017-08-02T10:42:44.989-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Patrick Gaggiano", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "beer", "bitters (other)", "whiskey" ], "ingredients": [ "1 1/2 oz Jameson Irish Whiskey", "5 drop Liquid Smoke", "2 dash Fee's Black Walnut Bitters" ], "instructions": "Build in a Highball glass. Top with ~10 oz Berkshire Brewing Company Coffee Porter.", "body_text": "1 1/2 oz Jameson Irish Whiskey\n5 drop Liquid Smoke\n2 dash Fee's Black Walnut Bitters\nBuild in a Highball glass. Top with ~10 oz Berkshire Brewing Company Coffee Porter.\nA few Wednesdays ago, we paid a visit to Trina's Starlite Lounge for dinner. For a drink, I asked bartender Patrick Gaggiano for the Irish Rover, a new beer cocktail on their list. The name is most like a reference to an Irish folk song about a great sailing ship that meets its doom, and the song has been covered by the likes of the Dropkick Murphys and the Pogues. In cocktail form, the beer's roasted malt notes filled the aroma and continued on into the sip along with the carbonation. Next, the swallow began with the Irish whiskey, coffee, and walnut flavors and ended with a smoke finish. In a way, it was the tall version of the\nBreakfast\nI had two nights before.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPmHRJM1j8ucO3wxgOP0vkAovFeXw5ebB0gn82BLENqsPmh_uCB682ebNM5diY2ACxm1_faP_9YODTNuv8Qj8y5t1lEt-pc6xr0XRoesmg-HrIvksZSIHjCb-dJ4wvMDmTTbj1v1oBC8/s320/irishrover1066.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPmHRJM1j8ucO3wxgOP0vkAovFeXw5ebB0gn82BLENqsPmh_uCB682ebNM5diY2ACxm1_faP_9YODTNuv8Qj8y5t1lEt-pc6xr0XRoesmg-HrIvksZSIHjCb-dJ4wvMDmTTbj1v1oBC8/s800/irishrover1066.jpg", "comment_count": 2 }, { "title": "the persecuted gentleman", "url": "https://cocktailvirgin.blogspot.com/2013/02/the-persecuted-gentleman.html", "published": "2013-02-21T12:44:00.000-05:00", "updated": "2017-08-02T10:42:10.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ramona Shah", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "bitters (orange)", "brandy", "cynar", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Brandy", "1/2 oz Fernet Branca", "1/2 oz Cynar", "1/2 oz Agave Syrup", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a cherry.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Brandy\n1/2 oz Fernet Branca\n1/2 oz Cynar\n1/2 oz Agave Syrup\n2 dash Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with a cherry.\nTwo Thursdays ago, I ventured down to Stoddard's to check out the new items on the menu. The first one that called out to me was the Persecuted Gentleman, and bar manager Jamie Walsh mentioned that it was created by bartender Ramona Shah. The drink offered up a rye and Fernet Branca aroma. The rye's malt and the amari's caramel filled the sip, and the swallow began with the rye and ended with the Cynar morphing into Fernet Branca on the finish. The Persecuted Gentleman was not as herbal as I expected it to be, and perhaps the agave nectar worked to smooth over the flavor profile without making this drink all that sweet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjES-ebINqoopv7CJCOQfPeXHImM-U5D3RCz_dBbFP8KundMwNWwdqs39qiKosy7Q49rTN6oy4j0oAbex4YOoyZUbdUIdmSDTCq35JmMxgHwyWSDVxUIGIliRhN5GEQwGj_WQhB36KA9tk/s320/persecutedgent1067.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjES-ebINqoopv7CJCOQfPeXHImM-U5D3RCz_dBbFP8KundMwNWwdqs39qiKosy7Q49rTN6oy4j0oAbex4YOoyZUbdUIdmSDTCq35JmMxgHwyWSDVxUIGIliRhN5GEQwGj_WQhB36KA9tk/s800/persecutedgent1067.jpg", "comment_count": 1 }, { "title": "jack frost", "url": "https://cocktailvirgin.blogspot.com/2013/02/jack-frost.html", "published": "2013-02-22T11:37:00.000-05:00", "updated": "2017-08-01T20:30:46.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Eric Cross", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "absinthe", "applejack", "lemon juice", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Laird's Applejack", "1/2 oz Sheep Dip Scotch", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup", "2 dash Absinthe" ], "instructions": "Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.", "body_text": "1 1/2 oz Laird's Applejack\n1/2 oz Sheep Dip Scotch\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\n2 dash Absinthe\nShake with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.\nFor my second cocktail at Stoddard's, I asked bar manager Jamie Walsh for the Jack Frost. Jamie mentioned that it had been created by bartender Eric Cross for the recent menu revision. The Jack Frost presented a lemon oil aroma that prepared the mouth for the lemon and apple sip. The Scotch filled the swallow at first, but later apple and cinnamon spice notes crept in.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlaixGcg5sdva92TgmKclsOrzH1NBxGxB11bNWTuJao4FfJqWMa-WYICbJNCvfLS2eeDmzx9sOd93AJrnstTy4nD2tcnsstbkzfK-9GE3WlMYEa1FZyJ4kAOd5RiNTkwx3C1rsfVAqTSe/s320/jackfrost1068.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlaixGcg5sdva92TgmKclsOrzH1NBxGxB11bNWTuJao4FfJqWMa-WYICbJNCvfLS2eeDmzx9sOd93AJrnstTy4nD2tcnsstbkzfK-9GE3WlMYEa1FZyJ4kAOd5RiNTkwx3C1rsfVAqTSe/s800/jackfrost1068.jpg", "comment_count": 0 }, { "title": "second wife", "url": "https://cocktailvirgin.blogspot.com/2013/02/second-wife.html", "published": "2013-02-22T12:42:00.000-05:00", "updated": "2017-08-01T20:34:46.415-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Local 149", "year": null }, "categories": [ "#local149", "suze", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2 oz Power's Irish Whiskey", "1 oz Carpano Sweet Vermouth", "3/4 oz Suze Gentian Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Power's Irish Whiskey\n1 oz Carpano Sweet Vermouth\n3/4 oz Suze Gentian Liqueur\nStir with ice and strain into a cocktail glass.\nAfter my second drink at Stoddard's, I departed to meet up with Andrea at Local 149 for dinner. The cocktail on the menu that caught my eye was the Second Wife, but asking bartender John Mayer for one seemed a bit more dangerous than requesting a\nPrison Nickname\n. With Irish Whiskey, sweet vermouth, and Suze, it reminded me of the rye-based\nHarry Palmer\nthat I had a few months ago at home.\nThe Irish whiskey aroma joined that of the Suze's gentian on the nose. A malt and grape sip led into a swallow that began with the whiskey and ended with the Suze that was smoothed out by the vermouth. Overall, it had a bit more sweetness than I have come to expect from Suze drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawQQ4ZkiFFnfxqLgoGQ4c55iimOy2mnw0mYGOT4C1O06lhQxjfestBE2AcwvrrbqQnTQ0-w3fMtE8UXnnBGAuLV3g_jGVlew5vy_cLRFqnrt9vqUJt7Yn4pKb1QUIpPlDf-rC_EJypiY/s320/secondwife1069.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawQQ4ZkiFFnfxqLgoGQ4c55iimOy2mnw0mYGOT4C1O06lhQxjfestBE2AcwvrrbqQnTQ0-w3fMtE8UXnnBGAuLV3g_jGVlew5vy_cLRFqnrt9vqUJt7Yn4pKb1QUIpPlDf-rC_EJypiY/s800/secondwife1069.jpg", "comment_count": 0 }, { "title": "mansfield cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/02/mansfield-cocktail.html", "published": "2013-02-25T11:35:00.000-05:00", "updated": "2017-08-01T20:26:06.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rob Libecans", "source": "Black Pearl", "year": null }, "categories": [ "fernet-branca", "orgeat", "scotch" ], "ingredients": [ "1 1/2 oz Lagavulin 16 Scotch (Caol Ila 12)", "1 oz Fernet Branca", "1/2 oz Monin Orgeat (B.G. Reynolds)" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with a lemon twist.", "body_text": "1 1/2 oz Lagavulin 16 Scotch (Caol Ila 12)\n1 oz Fernet Branca\n1/2 oz Monin Orgeat (B.G. Reynolds)\nStir with ice and strain into a rocks glass with ice. Garnish with a lemon twist.\nA few Fridays ago for the cocktail hour, I opened up\nWorld's Best Cocktails\nand found the Mansfield in the whiskey section. The recipe is attributed to Rob Libecans who works at the Black Pearl in Melbourne, Australia. The drink's combination of Fernet Branca and orgeat intrigued me, and I had only tasted the pairing in the\nTar Pit\n. The Scotch and orgeat is actually a solid pairing which I have had in the\nAct of Union\nand other drinks.\nThe lemon twist's aroma joined that of the Scotch's smoke. Next, the malt and caramel sip had a sweet almond note to it. And on the swallow, the Scotch was joined by the Fernet Branca that was pleasantly modulated by the orgeat's almond, and the finish offered a lingering menthol note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9Kwi7af1bzoAEFXhGmP8nhSSo4lp2x5CSOhOSQCk7iS2pRP_OpHpVl-4JOYi48XIBRCZD0KHH7qxOtptkB6PpodGkU9YUCjVeAiojLgEHxLXspYfZ48VAwxG07LZWeDxGvjU390MW6EH/s320/mansfield1070.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9Kwi7af1bzoAEFXhGmP8nhSSo4lp2x5CSOhOSQCk7iS2pRP_OpHpVl-4JOYi48XIBRCZD0KHH7qxOtptkB6PpodGkU9YUCjVeAiojLgEHxLXspYfZ48VAwxG07LZWeDxGvjU390MW6EH/s800/mansfield1070.jpg", "comment_count": 0 }, { "title": "mock wit", "url": "https://cocktailvirgin.blogspot.com/2013/02/mock-wit.html", "published": "2013-02-25T12:33:00.000-05:00", "updated": "2017-08-01T20:25:28.265-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Birk Stefan Grudem", "source": "Hola Arepa", "year": null }, "categories": [ "bitters (Angostura)", "cynar", "grapefruit juice", "rum" ], "ingredients": [ "1 oz Rhum Barbancourt 3 Star (Ryan & Wood Folly Cove)", "1 oz Cynar", "1 oz Grapefruit Juice", "15 drop Angostura Bitters (1 dash)" ], "instructions": "Shake with ice and strain into an ice-filled Highball glass. Garnish with a grapefruit twist.", "body_text": "1 oz Rhum Barbancourt 3 Star (Ryan & Wood Folly Cove)\n1 oz Cynar\n1 oz Grapefruit Juice\n15 drop Angostura Bitters (1 dash)\nShake with ice and strain into an ice-filled Highball glass. Garnish with a grapefruit twist.\nAfter the Mansfield Cocktail, I turned to the\nNorth Star Cocktails\nbook for the next libation. There, I spotted the Mock Wit created by Birk Stefan Grudem of Hola Arepa in Minneapolis. The recipe's pairing of Cynar and grapefruit juice is one that worked rather well in Evan Harrison's\nPeralta\nand Highland Kitchen's\nBitter End\n.\nThe grapefruit oil joined the barrel-aged rum on the nose, and the grapefruit continued on into the sip where it mingled with the Cynar's caramel. The swallow began with the rum, transitioned to the Cynar herbal flavors, and finished with grapefruit notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3VS-bQwoElhZ2Glv0_us3L07X1lWpfDUrP7OEVOIWPU14eYn4E2kYzhhnl_uoZC2MzG8HHOdGV_TUv9O7J-15cnUQqaDqS_YZTbBJEJ5trGtqIUR3SvkptC5BAevx426tznf-PsES69U/s320/mockwit1071.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3VS-bQwoElhZ2Glv0_us3L07X1lWpfDUrP7OEVOIWPU14eYn4E2kYzhhnl_uoZC2MzG8HHOdGV_TUv9O7J-15cnUQqaDqS_YZTbBJEJ5trGtqIUR3SvkptC5BAevx426tznf-PsES69U/s800/mockwit1071.jpg", "comment_count": 0 }, { "title": "the detroiter", "url": "https://cocktailvirgin.blogspot.com/2013/02/the-detroiter.html", "published": "2013-02-26T11:45:00.000-05:00", "updated": "2017-08-01T20:24:47.026-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "dry shake", "attribution": { "creator": "Jason Schiffer", "source": "320 Main", "year": null }, "categories": [ "applejack", "beer", "cynar", "honey", "lemon juice" ], "ingredients": [ "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Cynar", "3/4 oz Honey Syrup (1:1)", "3/4 oz Lemon Juice", "1 oz Stone IPA Beer (Southern Tier 2x IPA)" ], "instructions": "Dry shake to de-gas the beer. Shake with ice and strain into a cocktail glass containing another 1 oz of IPA. Garnish with a grapefruit twist.", "body_text": "3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Cynar\n3/4 oz Honey Syrup (1:1)\n3/4 oz Lemon Juice\n1 oz Stone IPA Beer (Southern Tier 2x IPA)\nDry shake to de-gas the beer. Shake with ice and strain into a cocktail glass containing another 1 oz of IPA. Garnish with a grapefruit twist.\nA few Saturdays ago, I decided to make a recipe from 320 Main that I had spotted on the\nweb\n(most likely from something Rumdood posted on Facebook or Twitter) called the Detroiter. The recipe is Jason Schiffer's follow up to the\nMichigander\nthat I enjoyed a little over a year ago. To that set of ingredients, he added pine notes and carbonation via an IPA beer. I later found the recipe again on 320 Main's\nblog\nwhich provided additional information about the recipe's genesis; Jason tinkered with the Michigander recipe to further his thoughts about his home state, autumn leaves, and warm fireplaces.\nThe grapefruit twist joined the sweet floral notes of the honey. A carbonated apple, lemon, and honey sip gave way to the Cynar-grapefruity hops combination on the swallow and a honey finish. Indeed, even though I used a different IPA, the grapefruit twist and the beer's hops made for fine bookends on the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2XjJuCOmFy4S-zm52ro8HuSYXzMct0ZTnXNItxyPWmqJUD6PZjbb2hLDd1s2bSSVeWNNgxrK7VPF75YnQTjIKksR5zk_IzyHK4nRRbs5Ov-t6cDeng-88rbXWYLCWZB8kv_P8r0juSpJ/s320/detroiter1072.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2XjJuCOmFy4S-zm52ro8HuSYXzMct0ZTnXNItxyPWmqJUD6PZjbb2hLDd1s2bSSVeWNNgxrK7VPF75YnQTjIKksR5zk_IzyHK4nRRbs5Ov-t6cDeng-88rbXWYLCWZB8kv_P8r0juSpJ/s800/detroiter1072.jpg", "comment_count": 0 }, { "title": "agave snake", "url": "https://cocktailvirgin.blogspot.com/2013/02/agave-snake.html", "published": "2013-02-26T12:36:00.000-05:00", "updated": "2017-08-01T20:24:09.341-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "lime juice", "mezcal", "sherry" ], "ingredients": [ "1 oz El Buho Mezcal", "1 oz Lustau Amontillado Sherry", "1/2 oz Lime Juice", "1/2 oz Agave Syrup (1:1)", "1 dash Soy Sauce", "1 dash Brooklyn Hemispherical's Sriracha Bitters", "1 slice Cucumber" ], "instructions": "Muddle cucumber in agave syrup. Shake with ice and double strain into a cocktail glass.", "body_text": "1 oz El Buho Mezcal\n1 oz Lustau Amontillado Sherry\n1/2 oz Lime Juice\n1/2 oz Agave Syrup (1:1)\n1 dash Soy Sauce\n1 dash Brooklyn Hemispherical's Sriracha Bitters\n1 slice Cucumber\nMuddle cucumber in agave syrup. Shake with ice and double strain into a cocktail glass.\nA few Sundays ago, we paid a visit to Backbar. For a drink, bar manager Sam Treadway suggested that I try the upcoming Drink of the Week in honor of the Chinese New Year. The drink was unnamed then, but Sam knew that he wanted pay tribute to the Year of the Water Snake, and later he dubbed it the Agave Snake after the mezcal in the recipe. The drink was served then with a cucumber-infused agave syrup, but Sam was able to quickly replicate the flavor with a muddling step.\nThe Agave Snake's nose was rather savory with hints of agave and later cucumber. The lime and grape sip was followed by the swallow that began with the mezcal, followed by the cucumber and nutty sherry, and ended with a little heat from the Sriracha Bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxsIBq9IhOUd8joTgU-25prIuwYr558h_jPakdJP3dO0RQ5AvFg4cL_rDtlcN3HtI3cW2pIl1gTPuMaHJySu2PE5C1QCMNIvzQb2WDW_m45EzaT_lz5ua5RokcfcJqEOUOpGXXIe0Th0w/s320/agavesnake1073.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxsIBq9IhOUd8joTgU-25prIuwYr558h_jPakdJP3dO0RQ5AvFg4cL_rDtlcN3HtI3cW2pIl1gTPuMaHJySu2PE5C1QCMNIvzQb2WDW_m45EzaT_lz5ua5RokcfcJqEOUOpGXXIe0Th0w/s800/agavesnake1073.jpg", "comment_count": 0 }, { "title": "hiding nemo", "url": "https://cocktailvirgin.blogspot.com/2013/02/hiding-nemo.html", "published": "2013-02-27T12:04:00.000-05:00", "updated": "2017-08-01T20:23:31.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "aperol", "bitters (Angostura)", "egg white", "grenadine", "maraschino", "orange juice", "rum" ], "ingredients": [ "1 oz Plantation Barbados Rum", "1 oz Aperol", "1/4 oz Maraschino Liqueur", "1/4 oz Grenadine", "1/2 oz Orange Juice", "1 dash Angostura Bitters", "1/2 oz Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass. Garnish with a submerged Swedish Fish (omitted here).", "body_text": "1 oz Plantation Barbados Rum\n1 oz Aperol\n1/4 oz Maraschino Liqueur\n1/4 oz Grenadine\n1/2 oz Orange Juice\n1 dash Angostura Bitters\n1/2 oz Egg White\nShake once without ice and once with ice. Strain into a coupe glass. Garnish with a submerged Swedish Fish (omitted here).\nAfter the Agave Snake at Backbar, I asked bartender Sam Treadway about some previous Drink of the Day offerings. One that sounded alluring was served on the 7th in anticipation of the blizzard which started on the 8th. Since the storm was named Nemo, they played with the\nHiding Nemo\nmovie title and dubbed this drink Hiding Nemo; I also surmise that they schemed the drink's color to match the fish from the movie.\nThe Hiding Nemo was fruity from the Aperol and other ingredients, a little nutty from the Maraschino, and funky caramel from the aged rum on the nose. The creamy sip offered a vague fruitiness from the pomegranate and Aperol, and finally, the swallow presented the rum, a dry nutty Maraschino note, and a bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2-iCHEOZCwmAB5GI7LcW8Iw7KjQHX6Cjr6xGftRKWmSgMuFyJ7m2WP174FRu6YfZPyp3noEMEFvw6QDSMKbqZQ3PRaTfbOpIL128DIl3I8mYfPYiF2xbtemZMqGekLC10TpPrPEzo4PB/s320/hidingnemo1074.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2-iCHEOZCwmAB5GI7LcW8Iw7KjQHX6Cjr6xGftRKWmSgMuFyJ7m2WP174FRu6YfZPyp3noEMEFvw6QDSMKbqZQ3PRaTfbOpIL128DIl3I8mYfPYiF2xbtemZMqGekLC10TpPrPEzo4PB/s800/hidingnemo1074.jpg", "comment_count": 0 }, { "title": "white lion (variation)", "url": "https://cocktailvirgin.blogspot.com/2013/02/white-lion-variation.html", "published": "2013-02-27T12:44:00.000-05:00", "updated": "2017-08-01T20:22:53.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "falernum", "grenadine", "lime juice", "rum" ], "ingredients": [ "2 oz Añejo Rum", "1/2 oz Housemade Falernum", "1/2 oz Grenadine", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with mint and 2-3 dash of house aromatic bitters (sub Angostura), and add a straw. Shake with ice and strain into a cocktail glass. Variation: serve in a Highball glass with crushed ice and soda water. Orange curaçao may be added.", "body_text": "2 oz Añejo Rum\n1/2 oz Housemade Falernum\n1/2 oz Grenadine\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with mint and 2-3 dash of house aromatic bitters (sub Angostura), and add a straw.\nTwo Wednesdays ago, we traveled over to Allston to Deep Ellum for dinner. For a drink, I asked bartender Jen Salucci about the White Lion since the ingredient list was not the same as the one in Jerry Thomas from 1862:\nWhite Lion\n• 1 tsp Sugar\n• Juice of 1/2 Lime (include rind in mixing glass)\n• 1 wineglass Santa Cruz Rum (2 oz)\n• 1 tsp Curaçao\n• 1 tsp Raspberry Syrup\nMix well, chill with shaved ice, and garnish with berries in season.\nJen explained that it started out with bar own Max Toste trying to craft a Tiki-like drink for the winter to utilize the housemade falernum they had just created. As Max tinkered, he realized that his recipe was close to one that already existed -- the White Lion from Stan Jones' 1977\nComplete Barguide\n:\nWhite Lion\n• 1 tsp Sugar\n• 1 oz Lemon Juice\n• 1 1/2 oz Rum\n• 1/4 oz Grenadine or Falernum\n• 2 dash Bitters\nShake with ice and strain into a cocktail glass. Variation: serve in a Highball glass with crushed ice and soda water. Orange curaçao may be added.\nMax decided to use the name to continue the lineage of variations, even if this one was unintentionally created as such. Since I had this drink at Deep Ellum, I revisited the Jerry Thomas recipe and will write about it in the next week or two.\nThe aromatic bitters' allspice and clove notes joined that of the mint on the nose. A lime and pomegranate sip led into a clovey rum swallow. Definitely different in flavor than the original raspberry syrup version and closer to the Stan Jones one; however, the presentation was more akin to the Thomas instructions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkj-ztHX7YSXcG4Ls06s7exzegOO1p2utzNbAuwwjl_SsHa23LmJ_wH_mr7cUsGrjXLuNGM1uedw8eR89eRfKrNPjn5wFiW150H02ogc_Czp4fVtAcjpvI1cj-rX8vCP3bHVCSkiVDpj8/s320/whitelion1075.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkj-ztHX7YSXcG4Ls06s7exzegOO1p2utzNbAuwwjl_SsHa23LmJ_wH_mr7cUsGrjXLuNGM1uedw8eR89eRfKrNPjn5wFiW150H02ogc_Czp4fVtAcjpvI1cj-rX8vCP3bHVCSkiVDpj8/s800/whitelion1075.jpg", "comment_count": 0 }, { "title": "basilica cocktail.", "url": "https://cocktailvirgin.blogspot.com/2013/02/basilica-cocktail.html", "published": "2013-02-28T12:03:00.000-05:00", "updated": "2017-08-01T20:21:19.369-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Evan Harrison", "source": "Highland Kitchen", "year": null }, "categories": [ "bitters (orange)", "campari", "lillet", "suze", "vermouth (sweet)" ], "ingredients": [ "1 oz Cocchi Americano", "1 oz Sweet Vermouth (Cocchi)", "1/2 oz Suze (Salers Gentiane Liqueur)", "1/2 oz Campari", "1 dash Angostura Orange Bitters" ], "instructions": "Build in an Old Fashioned Glass, add a large ice cube, and stir. Garnish with an orange twist.", "body_text": "1 oz Cocchi Americano\n1 oz Sweet Vermouth (Cocchi)\n1/2 oz Suze (Salers Gentiane Liqueur)\n1/2 oz Campari\n1 dash Angostura Orange Bitters\nBuild in an Old Fashioned Glass, add a large ice cube, and stir. Garnish with an orange twist.\nFor Valentine's Day two weeks ago, I decided to make a drink I spotted in Josh Childs'\ncolumn\nin Boston.com. He pitted Heather Mojer of Hungry Mother against her boyfriend Evan Harrison now of Highland Kitchen to see who could come up with a better drink for the holiday. Since we lacked the strawberry-infused Tequila Por Mi Amante to make Heather's, I decided to give Evan's Basilica Cocktail a go. Evan based his drink off of the Old Hickory, a cocktail he prefers on date nights since the low alcohol of an aperitif-style libation keeps him in his game, but the drink still looks like a stiff drink. The other connection to Valentine's Day was the reddish hue of the drink.\nThe twist's orange oils worked well with the Campari's aroma. The Basilica offered a surprisingly thick mouthfeel to the grape sip, and this was followed by a citrusy gentian and Campari swallow. Overall, the drink was pleasantly light but still plenty complex.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu769EU_Aj6MBTd2zlpUG8ixrdcsaLsNNGDDlnb7JRoucSFFedul6gtgijtdldF9TrohgyL7A5cupJ1QsGmRM35bhFAx-nqz9ax0wHqREjGNRLSFv7zEGSxx7jnVPcmA-vvK_sdMn8Gqlu/s320/basilica1077.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu769EU_Aj6MBTd2zlpUG8ixrdcsaLsNNGDDlnb7JRoucSFFedul6gtgijtdldF9TrohgyL7A5cupJ1QsGmRM35bhFAx-nqz9ax0wHqREjGNRLSFv7zEGSxx7jnVPcmA-vvK_sdMn8Gqlu/s800/basilica1077.jpg", "comment_count": 0 }, { "title": "lani kai sling", "url": "https://cocktailvirgin.blogspot.com/2013/02/lani-kai-sling.html", "published": "2013-02-28T13:04:00.001-05:00", "updated": "2017-09-05T19:23:26.019-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Julie Reiner", "source": "Lani Kai", "year": 2012 }, "categories": [ "benedictine", "bitters (Angostura)", "cherry brandy", "cointreau", "grenadine", "lime juice", "pineapple juice", "rum (white)" ], "ingredients": [ "1 oz White Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)", "1 oz El Dorado 3 Year White Rum", "1/4 oz Cherry Heering", "1/4 oz Benedictine", "1/4 oz Grenadine", "1/4 oz Cointreau", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Garnish with an umbrella, cherry, and pineapple wedge (omitted) and add a straw.", "body_text": "1 oz White Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)\n1 oz El Dorado 3 Year White Rum\n1/4 oz Cherry Heering\n1/4 oz Benedictine\n1/4 oz Grenadine\n1/4 oz Cointreau\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a Collins glass filled with ice. Garnish with an umbrella, cherry, and pineapple wedge (omitted) and add a straw.\nTwo Fridays ago, we began the evening with the a drink from\nFood & Wine: Cocktails 2012\n. It was the Lani Kai Sling from Julie Reiner's variations of the Singapore Sling. Since I enjoyed the drinks I had at Lani Kai before it closed, including the\nPacific Swizzle\nand\nLa Rosa\n, I was game to give this one a try. I lamented that my garnish game would not be anywhere as good as if I had ordered this Sling at Lani Kai, and I left this one unadorned in defeat.\nThe Sling began with a pineapple aroma that shared a vague cherry-fruitiness. A lime, pineapple, and cherry sip led into a swallow offering the complex funky rums, light herbal spice notes, and a lingering pineapple finish. Instead of a rhum agricole, I opted for a Cape Verdean sugar cane rum that is produced in a similar way, and I found that it paired exceptionally well with the pineapple in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuP3a0Z8MoAb9rRlPdXw0TobBFGG_nl8ByL80yWZda-xTl7XqU0Kg3-Ta7g1bZQ9NfzqCNmyEwJfABmV349aIyKJzObllGhe5cJydwZgRrtM8MPO5Y6bETeqsobGQbJlXLcF-3rnOEeFj/s320/lanikai1079.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuP3a0Z8MoAb9rRlPdXw0TobBFGG_nl8ByL80yWZda-xTl7XqU0Kg3-Ta7g1bZQ9NfzqCNmyEwJfABmV349aIyKJzObllGhe5cJydwZgRrtM8MPO5Y6bETeqsobGQbJlXLcF-3rnOEeFj/s800/lanikai1079.jpg", "comment_count": 0 }, { "title": "cappa cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/03/cappa-cocktail.html", "published": "2013-03-01T12:13:00.000-05:00", "updated": "2017-08-01T20:19:56.352-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Franky Marshall", "source": "The Tippler and The Monkey Bar", "year": null }, "categories": [ "gin", "maraschino", "pineau des charentes" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Ryan & Wood Knockabout)", "1 1/2 oz Pineau des Charentes", "1/2 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Plymouth Gin (Ryan & Wood Knockabout)\n1 1/2 oz Pineau des Charentes\n1/2 oz Luxardo Maraschino Liqueur\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Saturdays ago, I decided to make a cocktail that Gary Regan posted about called the Cappa Cocktail. The drink was created by Ms. Franky Marshall of The Tippler and The Monkey Bar in New York City, and the spirit-fortified wine-Maraschino trio and proportions reminded me of the\nCreole Contentment\n. Instead rye and Madeira in the Creole Contentment, the Cappa called for gin and Pineau des Charentes, and this recipe won her a recent Plymouth mixology contest.\nThe lemon twist's oils and the Maraschino liqueur aroma also contained a floral note. A clean, sweet grape sip was followed by gin and then Maraschino on the swallow. Overall, I was quite impressed at how well the Pineau des Charentes worked with the Maraschino liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7kb9ar5Pl2_yuy0RTl2iDXUEpDkTIfC4HeOzqLcNYITkyIBsbNBJmAV11eeLBkQ4QSqzM7d4oUW-6gMa8A3mpK1JUiEFC096zDeWLsZofH93XChsTP6CZ708b96x8OJNxizbBdtTIPkY/s320/cappa1081.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7kb9ar5Pl2_yuy0RTl2iDXUEpDkTIfC4HeOzqLcNYITkyIBsbNBJmAV11eeLBkQ4QSqzM7d4oUW-6gMa8A3mpK1JUiEFC096zDeWLsZofH93XChsTP6CZ708b96x8OJNxizbBdtTIPkY/s800/cappa1081.jpg", "comment_count": 0 }, { "title": "the old (barbara) west", "url": "https://cocktailvirgin.blogspot.com/2013/03/the-old-barbara-west.html", "published": "2013-03-01T12:49:00.000-05:00", "updated": "2017-08-01T20:19:25.161-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman", "blueroom" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "#blueroom", "amaro", "bitters (Angostura)", "gin", "lemon juice", "sherry", "simple syrup" ], "ingredients": [ "1 oz Ransom Old Tom Gin", "3/4 oz Lustau Dry Amontillado Sherry", "3/4 oz Lemon Juice", "1/4 oz Meletti Amaro", "1/4 oz Simple Syrup", "2 dash Angostura Bitters", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Ransom Old Tom Gin\n3/4 oz Lustau Dry Amontillado Sherry\n3/4 oz Lemon Juice\n1/4 oz Meletti Amaro\n1/4 oz Simple Syrup\n2 dash Angostura Bitters\n1 pinch Salt\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Mondays ago, we headed down to the Blue Room for the third installment of Wild West-themed Whiskey & Amari Night. The hosts that evening were Sam Treadway of Backbar and Noon Inthasuwan of Moksa. While Andrea went with Noon's green tea-laden 6 Shots in My Gun, I opted for Sam's variation on the\nBarbara West\nhe called the Old (Barbara) West. Though the recipe varied by including some amaro and simple syrup, the real game changer was a pinch of salt which altered the roll of the gin in the classic.\nThe lemon twist aroma joined that of a sweet grape. A slightly tart lemon and grape sip transitioned into a lightly herbal swallow with a pleasantly lemony finish. Indeed, the salt squashed a lot of the flavor of the hearty Ransom Old Tom Gin as well as that of the Meletti Amaro; however, as the drink warmed up, the swallow became more flavorful. Perhaps doubling the Meletti and removing the simple syrup would help push the swallow into a more herbal realm. Moreover, perhaps the salt helped to increase the perception of sweetness in this recipe that would otherwise appear to be rather dry and tart.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiYedgH_6bI-5gUZufG_G3fkGQZ2Dd1Ywdr2TL9aPCQyyKq7uhn-ooMrcfEPUy3WUcqP-hgBpoNAOkjttP754DcOe0XvH0_Bx7ns751_4nLYFvKyqdkY_Zdk2Uj3PEHuFINA5EuLAzuVg/s320/oldwest1083.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiYedgH_6bI-5gUZufG_G3fkGQZ2Dd1Ywdr2TL9aPCQyyKq7uhn-ooMrcfEPUy3WUcqP-hgBpoNAOkjttP754DcOe0XvH0_Bx7ns751_4nLYFvKyqdkY_Zdk2Uj3PEHuFINA5EuLAzuVg/s800/oldwest1083.jpg", "comment_count": 0 }, { "title": "rose dragon", "url": "https://cocktailvirgin.blogspot.com/2013/03/rose-dragon.html", "published": "2013-03-04T11:27:00.000-05:00", "updated": "2017-08-01T20:18:53.008-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Royal Rose Syrups", "year": null }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "gin", "lemon juice", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Lemon Juice", "1/2 oz Royal Rose Rose Syrup", "1/2 oz Green Chartreuse", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Lemon Juice\n1/2 oz Royal Rose Rose Syrup\n1/2 oz Green Chartreuse\n3 dash Angostura Bitters\nShake with ice and strain into a cocktail glass\nAbout two weeks ago, I received a bunch of samples from\nRoyal Rose Syrups\n. I had met Emily Butters, one of the two owners of the company, right before my book signing at the Boston Cocktail Summit last October in the Boston Shaker store's room. Recently, Emily asked if I wanted to try out the syrups, and after looking through the recipes on their page, I was definitely excited about a few of them, so I gave her the thumbs up. The ones that I was most excited about trying used the rose syrup, and the recipe that called out to me the most was the Rose Dragon which seemed like a riff on the Last Word. A short time later, I also made a drink with the saffron syrup that I will cover soon; the five other syrups include raspberry, three chili, tamarind, lavender-lemon, and cardamom-clove. Locally, Adam at the\nBoston Shaker\nstore in Somerville sells seven of Royal Rose's syrups; while he lacks the saffron I mentioned, he does carry a strawberry-fennel that I have heard good things about.\nThe Rose Dragon presented a gin and Chartreuse aroma that was joined by sweet floral notes. The lemon sip was joined by some herbal notes that were perhaps due to the rose syrup; however, most of the rose came through on the swallow where it mingled with the gin and Green Chartreuse botanicals. Indeed, the rose syrup played a similar role as the Maraschino Liqueur in a Last Word.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCscYk2A1JU-4xF3yb4Vs67_JP0es3LOxM89krtXMifMj3ZXcvnLq0lsJGHQEBlcZkO_AduX0TErp7jvVakHbeEGuuP4bvYpSwt0fKWNAjoNEqZZLHLItRd04eoZriub2kAzwgzp6JXm9j/s320/rosedragon1084.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCscYk2A1JU-4xF3yb4Vs67_JP0es3LOxM89krtXMifMj3ZXcvnLq0lsJGHQEBlcZkO_AduX0TErp7jvVakHbeEGuuP4bvYpSwt0fKWNAjoNEqZZLHLItRd04eoZriub2kAzwgzp6JXm9j/s800/rosedragon1084.jpg", "comment_count": 0 }, { "title": "sideways in reverse", "url": "https://cocktailvirgin.blogspot.com/2013/03/sideways-in-reverse.html", "published": "2013-03-04T12:42:00.000-05:00", "updated": "2017-08-01T20:18:14.165-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "applejack", "campari", "lime juice", "st. germain" ], "ingredients": [ "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Campari", "3/4 oz St. Germain", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Campari\n3/4 oz St. Germain\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nAfter the Rose Dragon, I decided to make a drink that I had spotted in the\nSeriousEats\narticle about Philadelphia's Franklin Mortgage & Investment Co.'s new drink menu. While it was mainly a photo album, the Sideways in Reverse slide mentioned that it was equal parts of Laird's Bonded, Campari, St. Germain, and lime. The slide also described how the recipe was crafted by Colin Shearn shortly before he moved off to Louisville to run the Franklin's sister establishment, St. Charles Exchange. Considering the good luck I have had with Colin's recipes, I was definitely excited about trying the drink. With many of Colin's drink names being musical references, I surmise that the drink is named after a Mark Lanegan song.\nThe Sideways in Reverse began with a fruity nose that contained an apple aroma spiked with some Campari notes. Lime and St. Germain's fruity flavor filled the sip, and the swallow began with apple followed by the Campari tempered by St. Germain floral notes. Finally, the drink shared a pear-like finish. Overall, I was impressed at how well the apple brandy paired with the St. Germain; moreover, I was quite surprised how few recipes on the blog use that combination, but one of them, the\nBoutonnière\n, is still a major seller at Rendezvous in Cambridge. In addition, the pairing of Campari and St. Germain is one that has worked well before in the\nCell #34\nthat Ben Sandrof made for me and the\nSt-Argent\nserved at the Franklin Southie.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gUjIgDmC97OXDdkSlYHaEpUpjDv2I4-Aprn55KDHmb1RngyoVKLC7Vt8-IjJGtdtEVSLrOTJ0GgDBF68PVFBHJn987wc4lwC8FISoGV8ll0xFpmrlJn2nSPwixKDjByJpwcG7nLvsENY/s320/sidewaysinreverse1087.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gUjIgDmC97OXDdkSlYHaEpUpjDv2I4-Aprn55KDHmb1RngyoVKLC7Vt8-IjJGtdtEVSLrOTJ0GgDBF68PVFBHJn987wc4lwC8FISoGV8ll0xFpmrlJn2nSPwixKDjByJpwcG7nLvsENY/s800/sidewaysinreverse1087.jpg", "comment_count": 4 }, { "title": "rubus swizzle", "url": "https://cocktailvirgin.blogspot.com/2013/03/rubus-swizzle.html", "published": "2013-03-05T11:50:00.000-05:00", "updated": "2017-08-01T20:17:37.104-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Hal Brock", "source": "Anvil Bar & Refuge", "year": null }, "categories": [ "lemon juice", "orgeat", "raspberry syrup", "rum (white)" ], "ingredients": [ "1 1/2 oz White Rum (Privateer Silver)", "3/4 oz Lemon Juice", "1/2 oz Raspberry Syrup", "1/4 oz Orgeat (BG Reynolds)" ], "instructions": null, "body_text": "1 1/2 oz White Rum (Privateer Silver)\n3/4 oz Lemon Juice\n1/2 oz Raspberry Syrup\n1/4 oz Orgeat (BG Reynolds)\nSwizzle in a Collins glass with crushed ice to mix and chill. Garnish with a lemon wheel and a blackberry.\nTwo Thursdays ago, I decided to make the Rubus Swizzle from this month's\nImbibe Magazine\n. The drink was crafted by Hal Brock at Houston's Anvil Bar & Refuge, and it appeared like a nutty Swizzle variation of the\nWhite Lion\n. Instead of the Nicaraguan rum that their menu lists, I opted for a local one,\nPrivateer\nSilver, since I felt its fruitier notes would do well here.\nThe lemon garnish's aroma prepared the mouth for the lemon sip that was joined by a berry note. Most of the raspberry flavor appeared on the swallow though along with the rum, and the swallow ended with hinds of almond nuttiness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9v9cTkVsELAAW39WaAFaUQwXOgpmh8j2UKWFAiv1qSAbaLUEYD7ry4lh-5LfH-o9R9UFnMkzFUz1DSDZVhY9JgdTTq5KlZYlMdJuRWIiYCTkTjYZ1hI9sr1gwKs2NZv-NE05gX2agQt-/s320/rubusswiz1088.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9v9cTkVsELAAW39WaAFaUQwXOgpmh8j2UKWFAiv1qSAbaLUEYD7ry4lh-5LfH-o9R9UFnMkzFUz1DSDZVhY9JgdTTq5KlZYlMdJuRWIiYCTkTjYZ1hI9sr1gwKs2NZv-NE05gX2agQt-/s800/rubusswiz1088.jpg", "comment_count": 0 }, { "title": "fearless", "url": "https://cocktailvirgin.blogspot.com/2013/03/fearless.html", "published": "2013-03-05T12:39:00.000-05:00", "updated": "2017-08-01T20:16:58.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dustin Knox", "source": "Central", "year": null }, "categories": [ "campari", "lillet", "rum" ], "ingredients": [ "1 1/4 oz Rhum JM Gold", "3/4 oz Campari", "1 oz Cocchi Americano", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with the oils from another long lemon twist.", "body_text": "1 1/4 oz Rhum JM Gold\n3/4 oz Campari\n1 oz Cocchi Americano\n1 pinch Salt\nLemon oil from a long twist\nStir with ice and strain into a coupe glass. Garnish with the oils from another long lemon twist.\nAfter the Rubus Swizzle, I decided to stick with the rum theme and make the Fearless from Portland, Oregon. The recipe was given to me by Central's Dustin Knox along with the one for the\nTwelve Rounds\n; my reason for asking for them was that when we went to Central during Portland Cocktail Week, there was a special event and we did not have a chance to experience the house recipes from regular menu.\nThe copious amounts of lemon oil contributed greatly to the Fearless' aroma, and perhaps the oils joined the Cocchi Americano to donate a light citrus flavor to the sip. Most of the flavor came through on the swallow that packed an intense grassy and herbal wallop followed by lingering bitter notes. The pinch of salt did help to shape the drink by making the Campari less sharply bitter and thus more complementary to the aged rhum agricole.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ba0DXJPwoFH85Z8Xp_-ZVRRnvbhUXmbPZLfR6Y_iWHnnCQQN5QUGjS4tWuKcuIgEVE6VmU6mx6oskmXJ0FCee1F-gcnlK9P9r1_qkC0ecJD_X747FauhjF0G3nE22Cfi5M41uYQ3uEzB/s320/fearless1090.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ba0DXJPwoFH85Z8Xp_-ZVRRnvbhUXmbPZLfR6Y_iWHnnCQQN5QUGjS4tWuKcuIgEVE6VmU6mx6oskmXJ0FCee1F-gcnlK9P9r1_qkC0ecJD_X747FauhjF0G3nE22Cfi5M41uYQ3uEzB/s800/fearless1090.jpg", "comment_count": 0 }, { "title": "white lion", "url": "https://cocktailvirgin.blogspot.com/2013/03/white-lion.html", "published": "2013-03-06T11:39:00.000-05:00", "updated": "2017-08-01T20:16:15.814-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Jerry Thomas' book", "year": null }, "categories": [ "curacao", "lime juice", "raspberry syrup", "rum (white)", "sugar" ], "ingredients": [ "1 wineglass Santa Cruz Rum (2 oz Caliche White)", "1 tsp Sugar (1/4 oz Simple Syrup)", "1 tsp Curaçao (1/4 oz Pierre Ferrand)", "1 tsp Raspberry Syrup (1/4 oz)" ], "instructions": "Shake with ice and strain into a rocks glass filled with shaved ice. Garnish with fruit. Shake with ice and strain into a tumbler filled with shaved ice. Garnish with fruit.", "body_text": "1 wineglass Santa Cruz Rum (2 oz Caliche White)\n1 tsp Sugar (1/4 oz Simple Syrup)\n1 tsp Curaçao (1/4 oz Pierre Ferrand)\n1 tsp Raspberry Syrup (1/4 oz)\nJuice 1/2 Lime plus Rind (1/2 oz + Rind)\nShake with ice and strain into a rocks glass filled with shaved ice. Garnish with fruit.\nAfter having Max Toste's\nWhite Lion\nvariation at Deep Ellum, I decided to made the original that appears in Jerry Thomas' book. Once mixed, the White Lion offered a fruit aroma from the garnishes and ingredients. A lime and orange liqueur sip led into a rum and raspberry swallow with a lime peel bitterness on the finish. Indeed, the Curaçao and raspberry flavors were rather subtle here; later versions, such as the one in\nThe Old Waldorf-Astoria Bar Book\nchange that in the direction of the Boston version of the\nPeriodista\n's proportions:\nWhite Lion\n(1935)\n• 1/2 glass Jamaican Rum\n• 1/4 glass Curaçao\n• 1/4 glass Raspberry Syrup\n• Juice of Lime or 1/2 Lemon\nShake with ice and strain into a tumbler filled with shaved ice. Garnish with fruit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJRxjwrJHunWhhOOboS3PNPMCP2eucA1-mH84EOuax8Baa__PEy83LEZBIAJTPAIr2b8i5TnmBtb2XyMAv1_8RHWRwUOWAOViKFEZuVjDu78y8TfWLmRBolPSIV-5ymbCIIcjdTVkr52D/s320/whitelion1092.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJRxjwrJHunWhhOOboS3PNPMCP2eucA1-mH84EOuax8Baa__PEy83LEZBIAJTPAIr2b8i5TnmBtb2XyMAv1_8RHWRwUOWAOViKFEZuVjDu78y8TfWLmRBolPSIV-5ymbCIIcjdTVkr52D/s800/whitelion1092.jpg", "comment_count": 0 }, { "title": "broken flower", "url": "https://cocktailvirgin.blogspot.com/2013/03/broken-flower.html", "published": "2013-03-06T12:37:00.000-05:00", "updated": "2017-08-01T20:14:25.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Lane", "source": "Lolinda", "year": null }, "categories": [ "bitters (Angostura)", "cynar", "grapefruit juice", "lime juice", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolón)", "3/4 oz Cynar", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup (BG Reynolds)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Twist a grapefruit peel over the top.", "body_text": "1 1/2 oz Reposado Tequila (Espolón)\n3/4 oz Cynar\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup (BG Reynolds)\n2 dash Angostura Bitters\nShake with ice and strain into a coupe glass. Twist a grapefruit peel over the top.\nTwo Saturdays ago, I decided to make the Broken Flower that I found in the supplemental\nrecipes\nto the current issue of\nImbibe Magazine\n. When Andrea heard the name, she asked if we had tried that one before, but that was Kelley Swenson's unrelated\nBroken Flower\nrecipe. This Broken Flower was crafted by Chris lane at Lolinda in San Francisco. With tequila, lime, and cinnamon, it reminded me of the\nGilda Cocktail\nrecipe but perhaps one that had been crossed with the\nPeralta\nor perhaps the\nUnder the Volcano\n.\nThe grapefruit and Cynar began the drink's aroma, but over time, the tequila gained some space on the nose. A grapefruit and lime sip gave way to a tequila and Cynar swallow that ended with cinnamon notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJRao8n3OTYYfVhEtiAfrZ7f5GhHJybclz5GfkcYeJ5ObwHsCzFJpMtERWzT5J6xMazkMP46SMJOzK3x_9bA9e39bYSkhU94EPfKiLqQRUUS22VbD7XeqwQfBhd_MNE7mIwP_N-zHsnQE/s320/brokenflower1093.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJRao8n3OTYYfVhEtiAfrZ7f5GhHJybclz5GfkcYeJ5ObwHsCzFJpMtERWzT5J6xMazkMP46SMJOzK3x_9bA9e39bYSkhU94EPfKiLqQRUUS22VbD7XeqwQfBhd_MNE7mIwP_N-zHsnQE/s800/brokenflower1093.jpg", "comment_count": 0 }, { "title": ":: this must be the place ::", "url": "https://cocktailvirgin.blogspot.com/2013/03/this-must-be-place.html", "published": "2013-03-06T19:22:00.000-05:00", "updated": "2017-08-01T20:13:38.578-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*book review" ], "ingredients": [], "instructions": null, "body_text": "While preparing for my first bartending gig last month, I read various treatises on the vocation in order to mentally prepare myself for the night. In reading Gary Regan's\nAnnual Manual for Bartenders: 2011\nabout the mindful bartender, I was struck by a quote taken from\nThis Must Be the Place\n. That book was a biographical number penned by Morrill Cody about bartender Jimmie Charters' time in the Montparnasse area of Paris when it was a vibrant artist and literary enclave after World War I that fizzled out shortly after the onset of the Great Depression. During Jimmie's time behind a few of the bars there, he served literary giants like Ernest Hemingway, artists like Marcel Duchamp, and models like Kiki. The following quote moved me enough to find the book and read it:\nAlmost anyone can learn to mix drinks accurately and fast. That is the least of it. I have always believed success behind the bar comes from an ability to understand the man or woman I am serving, to enter into his joys or woes, make him feel the need of me as a person rather than a servant.\nRegan expounded on that quote by trying to figure out why a person is there at the bar and what they are trying to get out of the experience. From that, a mindful bartender can determine how much or how little interaction is desired and of what type. Likewise, Jimmie spoke of trying to size up a customer to determine if they want to be alone or are really looking for companionship. Jimmie also made observations on the effects of alcohol on people:\nLiquor always has one of three effects on people. Upon a few it brings a deep depression, because, I suppose, there is some sorrow there already. On the normal person, though, the effect is either to make him amorous or belligerent, and he or she can jump from one state to the other without difficulty.\nThis is an added dimension to the earlier point -- it is not just why a person is there at the bar, but how the experience can shape the side that comes out that night. Jimmie offered tales and tactics of how to diffuse fights, introduce people, and offer free drinks and other distractions to make the evening go smoothly. \"Diplomacy,\" he explained, \"is a first requisite, without which a man can never be a success in anything but a very formal bar.\" Moreover, keeping the customer satisfied is part of the game both with the bartender experience as well as with the fellow clientele. In dealing with drinkers, Jimmie learned to handle drunks from being drunk himself. His tactic was, \"I have sympathy for them, and they respond to that treatment like no other. Criticism always makes them worse.\" Regan took it a step further by explaining certain phrasings that avoids the criticism aspect, such as \"I wonder if you could think about lowering your voice just a little, please\" instead of telling them bluntly to quiet down and stop annoying everyone.\nThroughout the book are glimpses of life in Paris during that time -- everything from the art students and their gala events that were captured well in William Morrow's\nBohemian Paris of To-Day\nto the surrealists including André Breton and Man Ray. While the book does delve into quite a bit of gossip of the day, the text returns to the art of the bar with some amusing anecdotes. One cute one was where a customer ordered a Port Flip, and after Jimmie had made that, he proudly presented it to the waiter in his best French \"Porto Flip.\" A bit later, the person who ordered it got a bit peeved and wanted to know where his drink order was. Upon Jimmie asking the waiter, the waiter explained, \"Porto flip? I thought you said\nporte au flic\n(take it to the cop)!\" at which point Jimmie peered through the window at a police officer on the street corner enjoying his gift.\nIn my night behind the stick, I certainly did not see the wide spectrum of people and experiences, but it did help going into it somewhat prepared. Part of that experience got described in a BostonChef's\nDrink Like a Pro\narticle, but many of the details and moments never made it in there.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "broadside", "url": "https://cocktailvirgin.blogspot.com/2013/03/broadside.html", "published": "2013-03-07T12:05:00.000-05:00", "updated": "2017-08-01T20:13:17.824-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sean Frederick", "source": "Citizen", "year": 2012 }, "categories": [ "#citizen boston", "bitters (Angostura)", "gin", "lime juice", "tea" ], "ingredients": [ "2 oz Hayman's Royal Dock Navy Strength Gin", "3/4 oz Lime Juice", "3/4 oz Rooibos Tea Syrup", "5 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass that had been smoked with a smoldering cinnamon stick.", "body_text": "2 oz Hayman's Royal Dock Navy Strength Gin\n3/4 oz Lime Juice\n3/4 oz Rooibos Tea Syrup\n5 dash Angostura Bitters\nShake with ice and strain into a rocks glass that had been smoked with a smoldering cinnamon stick.\nSean Frederick was one of the American finalists in the 2012 Angostura Bitters Cocktail Challenge, and that honor allowed him to compete recently for the global competition in Trinidad. When Andrea and I stopped in at the Citizen two Mondays ago, I asked Sean about his trip and the experience which happened to center around their carnival. As we got to talking, I asked if he could make me one of the drinks that he competed with; Sean replied that he only had the ingredients on hand to make one of them, the Broadside. The Broadside utilized a smoked cinnamon treatment to the inside of the glass before the drink was strained, and the smokiness matched the nautical meaning of the name. A broadside in naval warfare is the simultaneous firing of all of the cannons on one side of the warship which can definitely be a rather smoky ordeal. Indeed, once mixed, the smoke joined the spice aromas on the nose. Next, a lime and floral sip led into gin, tea notes, and spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfxC_8GvZgcuH03gbE6Hu28qtCEttOek5ZP4w5Q_SIudEWWDBChEORnJv7D5OIYxRd2qK6vzqZ3I2HjaWt_mJ9Fcie4u8qMidtm8qclUqkpVq4km46u-lJ_e0kaVLr6edLxDj-zIZEd7f/s320/broadside1094b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfxC_8GvZgcuH03gbE6Hu28qtCEttOek5ZP4w5Q_SIudEWWDBChEORnJv7D5OIYxRd2qK6vzqZ3I2HjaWt_mJ9Fcie4u8qMidtm8qclUqkpVq4km46u-lJ_e0kaVLr6edLxDj-zIZEd7f/s800/broadside1094b.jpg", "comment_count": 0 }, { "title": "[jab molassie]", "url": "https://cocktailvirgin.blogspot.com/2013/03/jab-molassie.html", "published": "2013-03-07T12:44:00.000-05:00", "updated": "2017-08-01T20:11:39.998-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Frederick", "source": "the Citizen", "year": null }, "categories": [ "#citizen boston", "bitters (Angostura)", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Scarlet Ibis Rum", "1/2 oz Lime Juice", "1/2 oz Demerara Syrup", "1/4 oz Coconut Cream", "1/4 oz Angostura Bitters", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Scarlet Ibis Rum\n1/2 oz Lime Juice\n1/2 oz Demerara Syrup\n1/4 oz Coconut Cream\n1/4 oz Angostura Bitters\n1 pinch Salt\nShake with ice and strain into a coupe glass.\nFor Andrea, Sean Frederick at the Citizen made a drink that captured his experiences in Trinidad and recreated them in a glass. For ingredients, he used a Trinidadian rum, Scarlet Ibis, for the island, and Angostura Bitters for the competition that he was down there for. The coconut cream represented the coconut water that he used to keep hydrated, and the pinch of salt to symbolize all of the sweating everyone did during that week. Since he was down there during Trinidad's carnival season, I considered dubbing the unnamed drink after that except that Kevin Martin had previously named a pisco drink the\nCarnivale\n. Instead, I dubbed it after one of the traditional characters in the Trinidad carnival, the molasses devil or Jab Molassie.\nThe drink proffered a citrus aroma that led into a lime and coconut sip. While the swallow presented the rum and Angostura spice, it was pretty smooth for a drink containing that much Scarlet Ibis and bitters; perhaps a combination of the salt and the coconut cream softened the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMTCYgUWFR2gpnXOJXD0J2EcddBpO_bpCQW2RxJzIwawrVdRCHt7Bmm1kWFLVGRsDOWWOoDwWYDgTIF4dUHKRidc9_-S4SPcT5yzeEiVzGADZvxtPDq2sfQWuZ40-sdu657bE1EBbZLrO/s320/carnivale1095.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMTCYgUWFR2gpnXOJXD0J2EcddBpO_bpCQW2RxJzIwawrVdRCHt7Bmm1kWFLVGRsDOWWOoDwWYDgTIF4dUHKRidc9_-S4SPcT5yzeEiVzGADZvxtPDq2sfQWuZ40-sdu657bE1EBbZLrO/s800/carnivale1095.jpg", "comment_count": 2 }, { "title": "midas touch", "url": "https://cocktailvirgin.blogspot.com/2013/03/midas-touch.html", "published": "2013-03-08T11:25:00.000-05:00", "updated": "2017-08-01T20:10:43.638-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Royal Rose Syrups twitter feed", "year": null }, "categories": [ "bitters (aromatic)", "bitters (other)", "cognac", "lemon juice", "sherry" ], "ingredients": [ "1 1/2 oz Cognac (Pierre Ferrand 1840)", "3/4 oz Dry Sherry (Lustau Amontillado)", "1/2 oz Royal Rose Saffron Syrup", "1/2 oz Lemon Juice", "2 dash Aromatic Bitters (Fee's Boston Cocktail Summit Bitters)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Pierre Ferrand 1840)\n3/4 oz Dry Sherry (Lustau Amontillado)\n1/2 oz Royal Rose Saffron Syrup\n1/2 oz Lemon Juice\n2 dash Aromatic Bitters (Fee's Boston Cocktail Summit Bitters)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nVia the Royal Rose Syrups twitter feed, I watched a\nvideo\nabout the Midas Touch that used their saffron syrup. I was intrigued by the combination and decided to give the recipe a shot. Once mixed, the Midas Touch offered a lemon and sherry aroma, and the lemon and grape notes continued on into the sip. On the swallow, the Cognac was followed by saffron and then a nutty sherry, cinnamon, and spice finish. With the lemon, sherry, and bitters, the Midas Touch reminded me a little of the\nBarbara West\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PoQj4s3Bq0zW6c1E6AQJz5G81yQ0gGuOyYzxPt-UoUMNeHBVf5PhtAQaH6Sm1WWUeERohr2UmyE6tKZmkkGQUfA8uKgFrAmt_8sakEzy3XkqY-FKZLuR35sSIHNOgXpUesWRqxSeMtku/s320/midastouch1097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PoQj4s3Bq0zW6c1E6AQJz5G81yQ0gGuOyYzxPt-UoUMNeHBVf5PhtAQaH6Sm1WWUeERohr2UmyE6tKZmkkGQUfA8uKgFrAmt_8sakEzy3XkqY-FKZLuR35sSIHNOgXpUesWRqxSeMtku/s800/midastouch1097.jpg", "comment_count": 1 }, { "title": "witchy woman", "url": "https://cocktailvirgin.blogspot.com/2013/03/witchy-woman.html", "published": "2013-03-08T11:48:00.000-05:00", "updated": "2017-08-01T20:10:02.562-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Yao Lu", "source": "Anvil Bar & Refuge", "year": null }, "categories": [ "bitters (Angostura)", "campari", "lime juice", "orange juice", "orgeat", "rum (white)" ], "ingredients": [ "1 1/2 oz Campari", "1 oz White Rum (Turkey Shore)", "1 oz Orange Juice", "1/2 oz Lime Juice", "1/2 oz Orgeat (BG Reynolds)", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "1 1/2 oz Campari\n1 oz White Rum (Turkey Shore)\n1 oz Orange Juice\n1/2 oz Lime Juice\n1/2 oz Orgeat (BG Reynolds)\n1 dash Angostura Bitters\nSwizzle in a Collins glass filled with ice. Garnish with an orange slice and a sprig of mint (omitted).\nAfter the Midas Touch two Tuesdays ago, I decided to take a more bitter route with the Witchy Woman that I had spotted in the\nImbibe Magazine\nonline\nrecipes\n. The drink was created by Yao Lu of Houston's Anvil Bar & Refuge, and I would surmise that the name is a tribute to the Eagles song. After swizzling, the Witchy Woman offered an orange aroma from the garnish that joined the Campari notes. An orange, lime, and Campari sip was followed by a rum and orgeat swallow than finished with the rest of the Campari flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UDqBOXKtmAltLey8YRXne9obpjyiYCp9SSucE3nc8d9wZtolj7Q3tDK3RnRg2e5k5Pevff6yEu62cYPdwtgqEOTyXUlyVkLW_t1lNqqVDlESur1GQ1X0HRhhi7Sw3y6YP324pnw3NuEZ/s320/witchywoman1098.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UDqBOXKtmAltLey8YRXne9obpjyiYCp9SSucE3nc8d9wZtolj7Q3tDK3RnRg2e5k5Pevff6yEu62cYPdwtgqEOTyXUlyVkLW_t1lNqqVDlESur1GQ1X0HRhhi7Sw3y6YP324pnw3NuEZ/s800/witchywoman1098.jpg", "comment_count": 2 }, { "title": ":: untappd beer app ::", "url": "https://cocktailvirgin.blogspot.com/2013/03/untappd-beer-app.html", "published": "2013-03-09T11:33:00.000-05:00", "updated": "2017-08-01T20:09:55.813-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "beer" ], "ingredients": [], "instructions": null, "body_text": "Besides the\nOnTheBar\napp for mobile phones, the next most useful drink-associated app I have found has been the\nUntappd\nbeer one. I believe that I first learned of it through a friend's tweet announcing a beer he drank, and I decided to download the app and give it a shot -- especially since there is very little risk in trying out a free application. Here is my impression after trying it out for 6 weeks.\nI have really only used some of the features on Untappd and will mention the others that perhaps some of you will find useful too. In essence, you can enter beers, rate them zero to five stars (with half star increments), make tasting notes, and enter a location (if away from home base) for your own personal drink diary. The information can also be accessed in a feed (see below) such that you can see what and where you and your friends have been drinking and whether there is a beer or bar that you should make note of. The app allows you to find friends through Facebook, Twitter, and FourSquare contacts as well as entering in people's names; moreover, you can search your friends' friends lists for others that you might have missed. One downside of logging in with your personal accounts is that the app tries to push notifications and announcements to your feed; after my first badge got posted on to Twitter, I learned how to turn off these notifications so it is no longer an issue. Others will probably love the automatic posting and boasting ability, but I prefer my Twitter feed to be less encumbered. Thanks to the Droid operating system being difficult, I was unable to take a screen shot, so I took one on the web version. The web version looks slightly different such as lacking the star rating values when displayed like this as a feed:\nOther useful features include BeerAdvocate-like notes about the beer for some of the beers, whereas others, such as more rare ones that were user entered, lack details. This includes proof, IBU, style, and tasting notes. It certainly does not replace BeerAdvocate or RateBeer, but the extra information can certainly be useful in making a pick. The app also has a badge system to reward you for your drinking; there are badges for trying certain beer styles, going to different venues, and the like. Beers at home as well as beers away are both welcome. And the app is great for taking notes during tastings and reviewing them later to figure out later what was notable and worth revisiting. The app also allows the integration of photos and I have used this on occasion (although only when the beer is in a photo-worthy situation), and it allows for commenting on each others' brew choices.\nFunctionalities that I do not use are a mapping system to locate your drinking buddies as well as nearby beers, bars, and breweries. Perhaps I am more old fashioned in my approach to drinking such that I do not think in these terms, but the bar locator might be perfect for me when traveling. The app also will relay trending beers with choices for macro- and microbrews; while knowing that Guinness and Bud are popular isn't that interesting, knowing that Stone's Enjoy By 04.01.13 IPA and Tröegs's Nugget Nectar are both out now and popular can be.\nOverall, the app has been quite handy in tracking my and my associates' beer drinking. I also have learned to appreciate the badge system; at first, I found it silly and unnecessary, but I began to enjoy checking in a beer at a bowling alley, a beer from a foreign country, or another IPA to further progress on certain badges. Anything that reminds you to change up your routines and explore is good in my book. The app also points out how unusual a beer is by how many people have checked in; while Heady Topper is much sought after, I was #24,000-or-so to have check in with that, but I would be the 46th person to check in with Abita's Zach's Special Bitter; therefore, I knew it was more rare and special before I ordered it. Moreover, I was able to complement the bar manager, Jamie from Stoddard's, for yet again being able to score such an unusual beer.\nFor more information, look\nhere\n. Or download the app through iTunes or GooglePlay.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiti1171cDxzGuEVDglweizVRL0She8Wi4dfOkmhtpbZd9pVkcBscJIUXUX8iy1-cQCQ-VWtUBXA7Ygm4cPStkRlUjAAmqartPfotf5WisAPfWemHjSvfIHgC7WN8-VMyHPQMSibWMhzPf7/s320/untappd_logo.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiPiYg6jZ9m4rcOdahBDIk8bOZt03oZ5cfuG6agoQdE0CaABzATCRZJ_sVrmwQdM52lKMunIzkiv5rQ2YhD1gh49crKFEfO39epHDAfF5g1TB-7T2jEkvUff69iZkC9YCMdVuJRBynCWy/s320/untappd_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiti1171cDxzGuEVDglweizVRL0She8Wi4dfOkmhtpbZd9pVkcBscJIUXUX8iy1-cQCQ-VWtUBXA7Ygm4cPStkRlUjAAmqartPfotf5WisAPfWemHjSvfIHgC7WN8-VMyHPQMSibWMhzPf7/s800/untappd_logo.jpg", "comment_count": 0 }, { "title": ":: 86 company spirits ::", "url": "https://cocktailvirgin.blogspot.com/2013/03/86-company-spirits.html", "published": "2013-03-11T11:58:00.001-04:00", "updated": "2025-10-22T13:34:57.837-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": null, "categories": [ "#drink", "*spiritsreview", "bitters (Angostura)", "grapefruit juice", "herbsainte", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Eighty Six Co. Caña Brava Rum", "2/3 oz Grapefruit Juice", "1/3 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "[Brava Daiquiri]\n2 oz Eighty Six Co. Caña Brava Rum\n2/3 oz Grapefruit Juice\n1/3 oz Cinnamon Syrup\nFew drops Herbsaint\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass.\nTwo Wednesdays ago, Simon Ford was in town for the launch of The 86 Company's spirits line that he helped to found. For the launch, they had four products to showcase -- a gin, a rum, a tequila, and a vodka -- each produced in collaboration with a different well-respected distiller. The event was spread out over three destinations with each bar featuring one of the spirits (with the vodka one being left unaccounted for except at the tasting), and in between each leg was a 80s-themed party bus that took us from the Hawthorne to Drink and from Drink to Brick & Mortar. The event started at the Hawthorne with a tasting of the four spirits followed by classic gin cocktails. Here are my notes from the tasting:\n•\nFords Gin\n- Simon's namesake gin was produced in collaboration with the distiller at Thames Distillers in London. In the botanical mix besides juniper are corriander, bitter orange peel, lemon peel, grapefruit peel, jasmine flowers, orris, angelica, and cassia, and their website in a brave degree of honesty actually lists the percentages of each botanical by weight in the infusion. On the nose, the gin reminded me a lot of Bombay Sapphire, No. 3, and Nolet's gin due to angelica or orris in conjunction with the juniper. At first the gin was rather earthy and low in citrus when tasted neat; however, after adding a splash of water to this 90 proof spirit, grapefruit peel and cinnamon suddenly became quite apparent.\n•\nAylesbury Duck Vodka\n- This spirit is made from white winter wheat grown on small farms in western Canada and is distilled to 193 proof before being diluted for bottling at 80 proof. Yes, it was vodka, but it was not absolutely flavorless and I enjoyed the light grain notes when tasted neat similar to that in Russian Standard. A few did not enjoy that like I did, but the biggest complaint was a glycerol sweetness and body aspect to it. Compared to a pot stilled spirit, it was slight and I did not really have a problem with this.\n•\nCaña Brava Rum\n- The rum was made in conjunction with Panamanian distiller Francisco \"Don Pancho\" Fernandez who is also the maker of\nRon de Jeremy\n. The 86 Co. sought him out for his experiences of making rum in Cuba before Castro and they wanted to make a Cuban-style white rum that would be perfect for Daiquiris. The end result is a rum made from wild sugar cane grown on volcanic soil in Panama, aged up to three years in wood, blended, and stripped clean of color through charcoal filtration. I was hoping for something grassy like I had heard old Cuban rums were, but instead the sugar cane notes were more subtle in this smooth and clean white rum. The vanilla notes from the barrel aging were there but not as robust as say El Dorado 3 Year. Bottled at 86 proof.\n•\nTequila Cabeza\n- For all that I found the rum to be on the subtle end of things, the tequila was quite the opposite. The spirit was produced in the Los Altos region of Jalisco, and the Vivanco family opted for cooler, slower winter fermentation to bring forth this extra flavorful style. I enjoyed the spirit for it had more vegetal and fruity notes to it as opposed to many of the tequilas that are on the market. Also bottled at 86 proof.\nBesides the tasting at the Hawthorne, bartenders Katie Emmerson and Nicole Lebedevitch were mixing up cocktails with the gin. Before the tasting, Jackson Cannon offered me a gin and tonic which was good but hid the gin a bit too much to make a decent call. For a cocktail later, I chose a Martinez and the gin worked well to add extra spice and citrus notes to the mix. I think the gin will appeal the No. 3 and Nolet's crowd more so than the Beefeater or Plymouth set.\nAfter the Hawthorne, we loaded up onto the party bus and traveled to Fort Point to have punch and cocktails made by the Drink crew. The Don's Mix-laden Daiquiri of sorts that I tried was crafted by Josey Packard; perhaps it was closer to a\nDonga Punch\n. The cinnamon on the nose led into a sweet grapefruit sip. Next, the swallow offered rum, cinnamon, and spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03Ujqd5OlhybwRONqI3ahyHVsFMlzB_JYK5fTs3WBJW3DY_IZObbN0pFnsvScqwWnxF5Q1kRUiFAFZeY4kOjs7JLAe9fsXQplPtR1b7vVA9NcySfat6s3Kje7Jp7F3vMoW1BCTg-1PFsY/s320/dondaiquiri1099.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03Ujqd5OlhybwRONqI3ahyHVsFMlzB_JYK5fTs3WBJW3DY_IZObbN0pFnsvScqwWnxF5Q1kRUiFAFZeY4kOjs7JLAe9fsXQplPtR1b7vVA9NcySfat6s3Kje7Jp7F3vMoW1BCTg-1PFsY/s800/dondaiquiri1099.jpg", "comment_count": 0 }, { "title": "sufrimiento de simon", "url": "https://cocktailvirgin.blogspot.com/2013/03/sufrimiento-de-simon.html", "published": "2013-03-11T12:39:00.000-04:00", "updated": "2017-08-01T20:07:24.818-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Misty", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "falernum", "kahlua", "lemon juice", "pineapple juice", "sloe gin", "tequila" ], "ingredients": [ "2 oz Eight Six Co. Tequila Cabeza", "3/4 oz Plymouth Sloe Gin", "1/2 oz Velvet Falernum", "1/4 oz Galliano Ristretto", "1 1/2 oz Pineapple Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into Collins glass filled with crushed ice. Add a straw and a paper umbrella.", "body_text": "2 oz Eight Six Co. Tequila Cabeza\n3/4 oz Plymouth Sloe Gin\n1/2 oz Velvet Falernum\n1/4 oz Galliano Ristretto\n1 1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\nShake with ice and strain into Collins glass filled with crushed ice. Add a straw and a paper umbrella.\nAfter Drink, the party bus whisked us away from Fort Point, up Mass Ave, and into Central Square, Cambridge. Our destination was Brick & Mortar, and we were greeted with a small version of Sufrimiento de Simon to showcase the Eight Six Co's tequila. On the menu were a larger format of this drink as well as several other tequila cocktails including the El Ranchito with peach tea syrup and Suze gentiane liqueur which I tried.\nThe Sufrimiento de Simon showcased a fruity lemon aroma. The citrus continued on into the sip along with a berry note from the sloe gin. The swallow then provided tequila, coffee, and pineapple flavors with growing clove notes. Indeed, Misty utilized the agave-sloe gin combination that worked great in her\nGail Collins\n, but overall, the libation reminded me more of the\nLani Kai Sling\nwith additional coffee notes (besides a change of base spirit).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAej9rLCV8bso0_heSerVHqlf9ZmMG3gXXNE9gYya167E0n8_1Btg33wzxmib3tm_otBVSEf0vhihFPwldoURGY8vfeccdKHTyTqySn2Tlt1eHXGLV7ifRHlAJKviKFh9Pga97nKMdVM0/s320/sufrimientosimon302.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAej9rLCV8bso0_heSerVHqlf9ZmMG3gXXNE9gYya167E0n8_1Btg33wzxmib3tm_otBVSEf0vhihFPwldoURGY8vfeccdKHTyTqySn2Tlt1eHXGLV7ifRHlAJKviKFh9Pga97nKMdVM0/s800/sufrimientosimon302.jpg", "comment_count": 0 }, { "title": "kal katz", "url": "https://cocktailvirgin.blogspot.com/2013/03/kal-katz.html", "published": "2013-03-12T12:04:00.000-04:00", "updated": "2017-08-01T20:05:45.246-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "José Abeal", "source": "Sloppy Joe's", "year": 1932 }, "categories": [ "maraschino", "pineapple juice", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1 oz White Rum (Banks)", "1 oz Dry Vermouth (Noilly Prat)", "1 oz Pineapple Juice", "2 dash Crème de Menthe (1/4 oz Tempus Fugit)", "2 dash Maraschino Liqueur (1/4 oz Luxardo)" ], "instructions": "Shake with ice and strain into a flute glass.", "body_text": "1 oz White Rum (Banks)\n1 oz Dry Vermouth (Noilly Prat)\n1 oz Pineapple Juice\n2 dash Crème de Menthe (1/4 oz Tempus Fugit)\n2 dash Maraschino Liqueur (1/4 oz Luxardo)\nShake with ice and strain into a flute glass.\nTwo Thursdays ago, I was flipping through Tom Sandham's\nWorld's Best Cocktails\nand spotted a classic from the 1930s. The drink was the Kal Katz that José Abeal created at Sloppy Joe's in Havana for their 1932-33 menu. The book points out that is seems to be a variation of the\nMary Pickford\n, another Cuban drink that was created a few years before the Kal Katz (see the link for more historical info).\nThe Kal Katz began with a pleasing combination of pineapple and mint with perhaps a hint of Maraschino. While the fruitiness of the pineapple came through on the sip, the rest of the pineapple flavors appeared on the swallow along with the rum followed by a Maraschino and mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9z8LHRtKdOiRtZT3UNQ1gJAQyN5aVaBimGKa5FrNYAj0JIOx0SokN_UTk56RMaClLTZtXb23CwzhtSk3semJbehsNZy8Mu9wJyFpudeBG8_84nyhq5N5lqjo3M1SC-4AYyreabb-3uNB/s320/kalkatz1100.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9z8LHRtKdOiRtZT3UNQ1gJAQyN5aVaBimGKa5FrNYAj0JIOx0SokN_UTk56RMaClLTZtXb23CwzhtSk3semJbehsNZy8Mu9wJyFpudeBG8_84nyhq5N5lqjo3M1SC-4AYyreabb-3uNB/s800/kalkatz1100.jpg", "comment_count": 0 }, { "title": "palmer", "url": "https://cocktailvirgin.blogspot.com/2013/03/palmer.html", "published": "2013-03-12T12:44:00.000-04:00", "updated": "2017-08-01T20:05:14.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "grapefruit juice", "grenadine", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1/4 Grapefruit Juice (3/4 oz)", "1/4 Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Grenadine (1/2 oz)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a grapefruit twist.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1/4 Grapefruit Juice (3/4 oz)\n1/4 Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Grenadine (1/2 oz)\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. I added a grapefruit twist.\nAfter the Kal Katz, I decided to stick with the same era and search through\nPioneers of Mixing at Elite Bars: 1903-1933\n. When I spotted the Palmer in the whiskey section, it reminded me of the\nStandish Arms\nwhich also appears in that book. Upon shaking the drink and straw tasting it, I needed to up my first interpretation of 2 dashes of grenadine from 1/4 to 1/2 oz for balance. I also added a grapefruit twist to the recipe which added some bright aromas that led into the grapefruit and pomegranate sip quite well. Next, the swallow was all about the rye with herbal and spice notes from the dry vermouth and bitters. Perhaps I enjoyed the Standish Arms more, but the Palmer was definite worth a try.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcjDi4ocyAtc90iK6TPdzLl7GVe-mf-pyk2q79YxNfqmeIEcUt5E8aSWSZqvsWVqEnoczYesHsiiTtrD5YQSWyJltNBscv1q2gMF9opSd7L6CWHqhmzlURprQ2Bxp90eXD4vYvq9lOzMn/s320/palmer1101.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcjDi4ocyAtc90iK6TPdzLl7GVe-mf-pyk2q79YxNfqmeIEcUt5E8aSWSZqvsWVqEnoczYesHsiiTtrD5YQSWyJltNBscv1q2gMF9opSd7L6CWHqhmzlURprQ2Bxp90eXD4vYvq9lOzMn/s800/palmer1101.jpg", "comment_count": 0 }, { "title": "thamyris", "url": "https://cocktailvirgin.blogspot.com/2013/03/thamyris.html", "published": "2013-03-13T11:45:00.000-04:00", "updated": "2017-08-01T20:04:36.194-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75 Bar", "year": 2010 }, "categories": [ "cynar", "gin", "ginger liqueur", "st. germain" ], "ingredients": [ "2 oz Gin (Farmer's)", "1/2 oz Cynar", "1/4 oz Ginger Liqueur (King's)", "1/4 oz St. Germain" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "2 oz Gin (Farmer's)\n1/2 oz Cynar\n1/4 oz Ginger Liqueur (King's)\n1/4 oz St. Germain\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nFor the cocktail hour two Fridays ago, I decided to make the Thamyris found in\nFood & Wine: Cocktails 2010\n. The recipe was created by Chris Hannah from Arnaud's French 75 Bar in New Orleans, and Chris named the drink after a poet in Greek mythology who boasted that he could outsing the muses. Needless to say, Thamyris lost that competition, and they punished him by blinding him and depriving him of his ability to create poetry and play the lyre. For the drink, I selected our bottle of Farmer's Gin for I felt that its floral notes would bolster the small amount of St. Germain in the mix.\nThe Thamyris greeted the nose with orange oils with a darker note underneath from the Cynar. The sip had a vague fruitiness from the St. Germain, and the swallow offered gin followed by Cynar herbal notes and a floral-ginger finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHV8YP0e1NXQzwk2-1_5krrQzNgAlHMeC63eQWN0ltxqVqReFnAC9IZ-hhFK8MPR5y6lUvIGUzW2PcHIDNVKofSZeKp5k369gQ0BJESgRDYnGTsHBv6rb9wK-Lk1A0YNg3BW5KPKKj099/s320/thamyris1103.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHV8YP0e1NXQzwk2-1_5krrQzNgAlHMeC63eQWN0ltxqVqReFnAC9IZ-hhFK8MPR5y6lUvIGUzW2PcHIDNVKofSZeKp5k369gQ0BJESgRDYnGTsHBv6rb9wK-Lk1A0YNg3BW5KPKKj099/s800/thamyris1103.jpg", "comment_count": 5 }, { "title": "fishnets & fangs", "url": "https://cocktailvirgin.blogspot.com/2013/03/fishnets-fangs.html", "published": "2013-03-13T12:33:00.000-04:00", "updated": "2017-08-01T20:04:00.409-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ryan McGrale", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "bitters (Peychaud's)", "drambuie", "lime juice", "mezcal", "raspberry syrup" ], "ingredients": [ "3/4 oz Peychaud's Bitters", "3/4 oz Lime Juice", "1/2 oz Drambuie", "1/2 oz Raspberry Syrup", "1/2 oz El Bujo Mezcal" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "3/4 oz Peychaud's Bitters\n3/4 oz Lime Juice\n1/2 oz Drambuie\n1/2 oz Raspberry Syrup\n1/2 oz El Bujo Mezcal\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\nTwo Sundays ago, we decided to pay a visit to Tavern Road which just opened up a few days prior. Tavern Road and Blue Dragon both recently joined the Fort Point neighborhood to keep Drink company, and soon Trillium Brew Pub will be added to that list. For a first drink, I asked bartender Will for the Fishnets & Fangs which was created by bar manager Ryan McGrale. The Fishnets & Fangs like Ryan's\nBittah Walshie\nis bitters heavy, but this time instead of Angostura he reached for Peychaud's. While the large amount of Peychaud's made me think of the Gunshop Fizz and its descendents like the Ran Duan's\nAntoine's Demise\n, the bitters, citrus, and raspberry combination reminded me of Ezra Star's\nLittle Red Lion\n. I do regret not asking Ryan if the vampy name was somehow a tribute to the rebirth of the ManRay night club in Central Square.\nThe lemon twist added to the berry-citrus aroma. The raspberry and lime continued on into the sip, and this was followed by the mezcal and the Peychaud's bitter flavors. Overall, I was impressed at how well the raspberry and Peychaud's worked together flavorwise besides the color coordination aspect; moreover, I enjoyed how the large amount of Peychaud's did not come off as extreme to the palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1iaWI0IOB1_3Slm-eEVLtYLgxV7wF3ru6G9YYSxbrTi1hpFos4vA7pBj3ZGSbNj4VFNbrStNH4gG9JzZjd430tYC7pL_rzorG1vK4BDGn1TGG2bJVH0ukV80K0LxAPmZq7I8FzYnEi5Q/s320/fishnetsfangs1104.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1iaWI0IOB1_3Slm-eEVLtYLgxV7wF3ru6G9YYSxbrTi1hpFos4vA7pBj3ZGSbNj4VFNbrStNH4gG9JzZjd430tYC7pL_rzorG1vK4BDGn1TGG2bJVH0ukV80K0LxAPmZq7I8FzYnEi5Q/s800/fishnetsfangs1104.jpg", "comment_count": 0 }, { "title": "tartini sling", "url": "https://cocktailvirgin.blogspot.com/2013/03/tartini-sling.html", "published": "2013-03-14T11:38:00.000-04:00", "updated": "2017-09-05T19:21:09.235-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Will", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "beer", "benedictine", "cherry brandy", "cynar", "gin", "lime juice" ], "ingredients": [ "3/4 oz Cynar", "3/4 oz Dry Gin", "3/4 oz Lime Juice", "3/4 oz Cherry Heering", "1/2 oz Benedictine" ], "instructions": "Shake with ice and strain into a Highball glass with ice. Top with ~1 1/2 oz High & Mighty Beer Of The Gods blonde ale and add a straw.", "body_text": "3/4 oz Cynar\n3/4 oz Dry Gin\n3/4 oz Lime Juice\n3/4 oz Cherry Heering\n1/2 oz Benedictine\nShake with ice and strain into a Highball glass with ice. Top with ~1 1/2 oz High & Mighty Beer Of The Gods blonde ale and add a straw.\nThe drink that Andrea started with at Tavern Road was the Tartini Sling, and bartender Will was rather pleased by that choice since it was his creation. Will described how he riffed off of the classic Singapore Sling and swapped the orange liqueur for Cynar and the soda for beer. Sadly, I never got around to asking what the Highball was named after, but the possibility that it was named after Giuseppe Tartini, an 18th century Italian baroque composer and violinist, exists. Will's punk rock tattoo might suggest otherwise though.\nThe Sling's Cynar joined the citrus notes on the nose. On the sip, the lime and beer's malt were most apparent with a pleasing sort of apple-like flavor that neither Andrea or I could explain. Next, the cherry, bitter, and herbal notes came through on the swallow along with a lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDF3q8AWkOMSQ3V2tCAdpdrRmcowUY8IvF_xAh9p1A02hcQ3XBy7B9e-rlgB0o2xW4ND9XEbDVfyYidfVw6U1FzFPZ_BIy8eXLgIM3J0b7UiVM2Abrac9n-u52yY55gq6gsDgbUv3pPxU/s320/tartinisling1105.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDF3q8AWkOMSQ3V2tCAdpdrRmcowUY8IvF_xAh9p1A02hcQ3XBy7B9e-rlgB0o2xW4ND9XEbDVfyYidfVw6U1FzFPZ_BIy8eXLgIM3J0b7UiVM2Abrac9n-u52yY55gq6gsDgbUv3pPxU/s800/tartinisling1105.jpg", "comment_count": 0 }, { "title": "down & brown", "url": "https://cocktailvirgin.blogspot.com/2013/03/down-brown.html", "published": "2013-03-14T12:34:00.000-04:00", "updated": "2017-08-17T12:22:51.479-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan McGrale", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "benedictine", "fernet-branca", "maraschino", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse 100 Rye", "3/4 oz Fernet Branca", "1/2 oz Benedictine", "1/4 oz Maraschino" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a flamed orange twist.", "body_text": "2 oz Rittenhouse 100 Rye\n3/4 oz Fernet Branca\n1/2 oz Benedictine\n1/4 oz Maraschino\nStir with ice and strain into a rocks glass. Garnish with a flamed orange twist.\nFor my last drink at Tavern Road, I asked bartender Will for the Down & Brown, another drink created by bar manager Ryan McGrale. It was pretty amusing that I had selected two drinks invented by Ryan and Andrea doubled up on drinks created by Will. I believe that I opted for the Down & Brown since it had been a few weeks since I last had drank a stirred rye drink. Will commented that he had to make the drink that night with Rittenhouse for the bar was out of Riverboat Rye, and this perhaps suggests the success of this menu item.\nThe orange twist worked well with the Maraschino aroma that let through a hint of Fernet Branca. The malty sip led into the rest of the rye flavors on the swallow. The rye was then followed by a Fernet-Benedictine combination that ended with a lingering menthol and Maraschino finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalmvZqYTMtaLD5nNkRnN3foEthcwE0ZzcT2vbtg02MvbTASGj3fXz7w4yOdSkHnjFrT4QcOpdzO39l1DqaCZpxcZu50_XVZJBVYsiM30Ft4WjtX4u2NcUw4mmWRAntV_v0mm4Srl2yfEc/s320/brownanddown1107.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalmvZqYTMtaLD5nNkRnN3foEthcwE0ZzcT2vbtg02MvbTASGj3fXz7w4yOdSkHnjFrT4QcOpdzO39l1DqaCZpxcZu50_XVZJBVYsiM30Ft4WjtX4u2NcUw4mmWRAntV_v0mm4Srl2yfEc/s800/brownanddown1107.jpg", "comment_count": 1 }, { "title": "cruella", "url": "https://cocktailvirgin.blogspot.com/2013/03/cruella.html", "published": "2013-03-15T12:03:00.000-04:00", "updated": "2017-08-01T20:02:07.108-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Will", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "bitters (Peychaud's)", "cachaça", "creme de cacao", "galliano", "lemon juice", "maraschino" ], "ingredients": [ "1 1/2 oz Leblon Cachaça", "1/2 oz Galliano", "1/2 oz Crème de Cacao", "1/4 oz Lemon Juice", "1 barspoon Maraschino Liqueur", "2 dash Peychaud's Bitters", "1 Lemon Peel (twist and include)" ], "instructions": "Stir with ice and strain into a coupe glass. Twist another lemon peel over the top.", "body_text": "1 1/2 oz Leblon Cachaça\n1/2 oz Galliano\n1/2 oz Crème de Cacao\n1/4 oz Lemon Juice\n1 barspoon Maraschino Liqueur\n2 dash Peychaud's Bitters\n1 Lemon Peel (twist and include)\nStir with ice and strain into a coupe glass. Twist another lemon peel over the top.\nFor Andrea's last drink at Tavern Road, she asked Will for the Cruella which turned out to be another one of his creations. While I neglected to ask him if the drink name was a Disney reference, I did discuss the use of the lemon twist in the ingredients. Will explained that he included it in the mix to elongate the citrus flavor on the finish of this decadent and smooth drink. With cachaça, Galliano, chocolate, and anise notes, the ingredients list somewhat reminded me of Jacob Grier's\nMidnight Shift\n.\nThe lemon oils on the surface of the drink joined the aroma of the cachaça and Peychaud's anise. Next, a lemon and grassy sip led into a swallow containing vanilla and chocolate notes with a hint of Maraschino. For some reason it was the cacao-Maraschino combination that seemed most pleasing on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZc8G_ad8pU9o6uMt6rJzbjik_VzelrRvWG0TpsEMCZFAn8k5WrK887xdYQ9VOuZqZuFiHVzkbJGpOz6xs6HS1Myv6A6ySabhKnWjzSOH5fMTuQMwoGehzpLoCXaYJhh0jZKtO96lc90j/s320/cruella1106.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZc8G_ad8pU9o6uMt6rJzbjik_VzelrRvWG0TpsEMCZFAn8k5WrK887xdYQ9VOuZqZuFiHVzkbJGpOz6xs6HS1Myv6A6ySabhKnWjzSOH5fMTuQMwoGehzpLoCXaYJhh0jZKtO96lc90j/s800/cruella1106.jpg", "comment_count": 0 }, { "title": "tia mia", "url": "https://cocktailvirgin.blogspot.com/2013/03/tia-mia.html", "published": "2013-03-15T13:11:00.000-04:00", "updated": "2017-08-01T20:01:32.764-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Ivy Mix", "source": "Lani Kai", "year": null }, "categories": [ "curacao", "lime juice", "mezcal", "orgeat", "rum", "simple syrup" ], "ingredients": [ "1 oz Appleton V/X Rum", "1 oz Del Maguey Via Mezcal", "3/4 oz Lime Juice", "1/4 oz Curaçao (Pierre Ferrand)", "1/2 oz Orgeat (BG Reynolds)", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a glass filled with crushed ice. Garnish with an orchid, pineapple leaf, and either a lime wheel or a sugarcane stick.", "body_text": "1 oz Appleton V/X Rum\n1 oz Del Maguey Via Mezcal\n3/4 oz Lime Juice\n1/4 oz Curaçao (Pierre Ferrand)\n1/2 oz Orgeat (BG Reynolds)\n1/2 oz Simple Syrup\nShake with ice and strain into a glass filled with crushed ice. Garnish with an orchid, pineapple leaf, and either a lime wheel or a sugarcane stick.\nTwo Tuesdays ago, we started the evening with the Tia Mia from a collection of rum drinks presented by Julie Reiner in\nWorld's Best Cocktails\n. I later discovered that it was not Julie who created this recipe that appeared on the Lani Kai menu, but\nIvy Mix\nwho incorporated her love of mezcal into a Mai Tai variation. Moreover, Ivy rearranged the letters of Mai Tai into Tia Mia which means \"my aunt\" in Spanish. Once mixed, the lime wheel garnish's aroma added to the drink's agave notes. The lime and caramel from the aged rum sip was followed by the rest of the rum notes and the smoky mezcal on the swallow and a soft almond finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU45ksGKPzveXfDqQKCVsXsfGhJWIVNdc8405CzJthWs25tQtz3WgstjEVknln1mLSwM9xW8bSQVWX7HGlqrl5gv_9RvTwYaIlKzkbc-qheHPXOxzipVPK6IiHuFBvRHLTq3x90x_twJa6/s320/tiamaria1108.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU45ksGKPzveXfDqQKCVsXsfGhJWIVNdc8405CzJthWs25tQtz3WgstjEVknln1mLSwM9xW8bSQVWX7HGlqrl5gv_9RvTwYaIlKzkbc-qheHPXOxzipVPK6IiHuFBvRHLTq3x90x_twJa6/s800/tiamaria1108.jpg", "comment_count": 0 }, { "title": "adlon cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/03/adlon-cocktail.html", "published": "2013-03-16T11:05:00.002-04:00", "updated": "2024-03-17T13:29:06.611-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*original", "pineapple juice", "vermouth (dry)" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"From Crass to Craft\" (MxMo LXXI), was picked by Scott Diaz of the\nShake, Strain, & Sip\nblog. Scott's challenge was, \"The evolution of the cocktail has been a wondrous, and sometimes, frightful journey... But with all this focus on 'craft' ingredients and classic tools & form, it seems we have become somewhat pretentious... Remember, the bar was created with pleasing one particular group in mind: the guest. As such, this month’s MxMo theme... will focus on concocting a craft cocktail worthy of not only MxMo but any trendy bar, using dubious and otherwise shunned ingredients to sprout forth a craft cocktail that no one could deny is anything less... So grab that bottle of flavored vodka, Jägermeister, cranberry juice, soda, neon-colored liqueur, sour mix, or anything else deemed unworthy of a craft cocktail, and get mixin'!\"\nAs I was discussing the theme with Scott a month or so ago, I already had the idea of doing something with Jägermeister especially after my experiences with it Portland Cocktail Week. One of the events that week was a Jäger-sponsored Tankz Und Dränkz night that I was hoping would portray the liqueur in a good light. While it was fun, it certainly did not bestow any great level of dignity to this age old spirit, nor do I look good in an orange wig.\nAlthough the\nJäquiris\nserved that night by Jeffrey Morgenthaler out of a frozen Daiquiri machine weren't bad; in fact, Morgenthaler has listed Jägermeister and the\nJägerita\nas one of his five guilty pleasure drinks. The true dignity that was bestowed to Jägermeister during Portland Cocktail Week was during Tad Carducci and Todd Richman's\nBlinded by the Dark\ntalk on herbal liqueurs. Beside the better known amaro category were examples of kräuterlikör with the only major difference being one is made in Italy and the other in Germany. In this tasting session, Jägermeister held its own, and it was easy to forget all of the negative connotations (even if the company revels in some of it for marketing purposes).\nFor a direction, I thought about the success of\nKitty Leroy\nand other pineapple-amaro paired drinks, and I figured that the rich caramel and herbal notes in Jägermeister would similarly work well with pineapple. When I considered spirit-pineapple recipes to riff off of, I remembered my love of\nAlgonquins\nwhich I made quite frequently during the summer of 2007. Instead of the 3 parts rye, 2 parts pineapple juice, 1 part dry vermouth that I enjoy, I figured that I would need to dry out the liqueur here and I upped the dry vermouth to a 2:1:1 ratio; indeed, this ratio is the one presented in Gary Regan's\nThe Joy of Mixology\nthat he acquired from Ted Haigh. For a name, I searched for fancy hotels in Germany with a grand literary linkage like the Algonquin Hotel and its witty Round Table; however, I was unsuccessful. But when I mentioned the Adlon Hotel, Andrea related how she enjoyed a $150 lunch there during a business trip once, and how ritzy the place was. That seemed like as good a name as any.\nAdlon Cocktail\n• 1 1/2 oz Jägermeister\n• 3/4 oz Pineapple Juice\n• 3/4 oz Dry Vermouth (Noilly Prat)\nShake with ice and strain into a cocktail glass.\nOn the nose, the Jägermeister and dry vermouth donated an herbal, minty, and almost gentian aroma that worked well with the pineapple notes. The pineapple continued on into the sip where it paired elegantly with the liqueur's caramel. Next, the swallow offered herbal and pineapple flavors with a lingering mint-like note similar to the one from the nose.\nSo thank you to Scott for not only hosting this month's Mixology Monday but for getting me to use one of the neglected bottles on my shelf and for letting me try to shine an honorable light onto a much maligned liqueur in the craft cocktail world. Cheers!\nThe roundup post for this Mixology Monday has been posted\nhere\n. Go check out the other dignities  bestowed by bloggers across the globe...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbr3JoHamEeFQGneTi7_rLCHCRjETAqT8s6TwBzp7TuDJGlcXPLGCfa40EtFSGwNIJc0MDMQ6d3hLRn6H-ely6-t0n-kfZj9Ffr3IZIFNCl8BIUFu-u_qxi9kEGd-7PdenTSTp8hdnRPM/s320/jager1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx49ksRkuEyg5U21mpdJgzivix5E5_NMo_IU6i6VxF-jTCqT-p7UYJiqSUOADzK1hW0rbegPXg1d1oCEc-OU3mx5KcnAVm34Qf2PaVZAMI1-6sZ8bsIuQlSCJQswns3PONrhJQrlKlq_0P/s320/jager2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLHs7u4pgBy42KBtAMgYcWvVRxU4ZQ-6mjsuplWw9yGB9e8O_wYVN7PiaQwirlCc23sRzh-WSN2m-gaty7P-aVR5pnvS206_sTc6a5a1U-lDG2ClQ2j8328aVWTml21-GUI56UyLmwrFT/s320/adlon1113.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "symphony of moist joy", "url": "https://cocktailvirgin.blogspot.com/2013/03/symphony-of-moist-joy.html", "published": "2013-03-18T11:50:00.000-04:00", "updated": "2017-08-01T19:57:58.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": { "creator": null, "source": "Waldorf-Astoria Bar Book", "year": null }, "categories": [ "chartreuse (yellow)", "cognac" ], "ingredients": [ "1/4 Crème de Rose (3/4 oz Royal Rose Rose Syrup)", "1/4 Yellow Chartreuse (3/4 oz)", "1/4 Crème de Menthe (3/4 oz Tempus Fugit)", "1/4 Cognac (3/4 oz Pierre Ferrand 1840)" ], "instructions": "Stir with ice and strain into a wine glass filled with shaved ice. Garnish with berries (omitted).", "body_text": "1/4 Crème de Rose (3/4 oz Royal Rose Rose Syrup)\n1/4 Yellow Chartreuse (3/4 oz)\n1/4 Crème de Menthe (3/4 oz Tempus Fugit)\n1/4 Cognac (3/4 oz Pierre Ferrand 1840)\nStir with ice and strain into a wine glass filled with shaved ice. Garnish with berries (omitted).\nOne drink that has always captivated me due to the name was the Symphony of Moist Joy from the\nWaldorf-Astoria Bar Book\n; however, one of the ingredients, crème de rose, is rather hard to source. I did try to acquire a bottle of Crispin's Rose Liqueur made out of the Germain Robin distillery and was willing to pay the $85 for the half bottle, but they do not sell the product outside of California and I cannot have liquor sent to me easily here in Massachusetts. Later versions of this drink substitute grenadine in place of the crème de rose, but that seems like an uninspired substitution. After trying out a craft\nrose syrup\n, I figured that could split the difference between the rose liqueur and grenadine recipes with this syrup and decided to give the recipe a go. I also opted for the mixed version instead of the Pousse-café recipe, for the sum of the parts seems more interesting to me than each individual layer on its own.\nThe crème de menthe played a major role in the aroma department, and this mintiness carried over into the sip along with the rose flavors and into the swallow along with the other herbal notes. Since the crème de menthe played such a large role in the drink, I recommend using the best one that you can find for this recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UM8PypocRFFykVudfGKQ5AEKd_uctbysEzqrO5xq1WfRp6e8wIvRm4IqcUe1EJ1SRj1YStT87cc3VexJpgZTl_5ahJwfuT87kOY7JMUTEoCb8m5jnfZfj_-dZiuEH3sSy1tE6UuXDtTq/s320/symphonyofmoistjoy1109.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UM8PypocRFFykVudfGKQ5AEKd_uctbysEzqrO5xq1WfRp6e8wIvRm4IqcUe1EJ1SRj1YStT87cc3VexJpgZTl_5ahJwfuT87kOY7JMUTEoCb8m5jnfZfj_-dZiuEH3sSy1tE6UuXDtTq/s800/symphonyofmoistjoy1109.jpg", "comment_count": 1 }, { "title": "royal flush", "url": "https://cocktailvirgin.blogspot.com/2013/03/royal-flush.html", "published": "2013-03-18T12:28:00.000-04:00", "updated": "2017-08-01T19:57:18.628-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "absinthe", "creme de cacao", "fernet-branca", "vermouth (sweet)" ], "ingredients": [ "2 oz Carpano Antica Sweet Vermouth", "3/4 oz Crème de Cacao", "3/4 oz Fernet Branca", "1/2 oz St. George's Absinthe" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry.", "body_text": "2 oz Carpano Antica Sweet Vermouth\n3/4 oz Crème de Cacao\n3/4 oz Fernet Branca\n1/2 oz St. George's Absinthe\nStir with ice and strain into a cocktail glass. Garnish with a cherry.\nTwo Wednesdays ago, we made a pilgrimage up to Woburn to visit Ran Duan at Sichuan Garden II. One of the drinks on the menu that Ran posted online had caught my attention, and I asked him for the Royal Flush as my first libation. The ingredient list reminded me of an\nAppetizer l'Italienne\nwith added cacao notes. Ran described how he was working with the vermouth, Fernet Branca, and absinthe combination, and he felt that it needed to be softened; the cacao worked perfectly to achieve that goal. Indeed, crème de cacao works amazingly well in the\nFernet Alexander\nI crafted; the pairing was one that I learned from an old boss and I dubbed that 4 parts cacao to 1 part Fernet Branca ratio the Hansen Special after him.\nThe absinthe's anise and other herbal elements contributed greatly to the Royal Flush's bouquet. A rich grape sip led into chocolate tempering the Fernet Branca on the swallow and an absinthe finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFIqGjfu1VWespyA5llqbLyROvLk6qXqLoGbzHVbTGJW0nF0JCCl48ZmGeVRHKXR9kVcN34VeChlC37v23uom9QAlgdkqP81AFJKpqFfDmb9NfesM_Ywv8HcWEApI6zceam-t2PLIBCRl/s320/royalflush1110.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFIqGjfu1VWespyA5llqbLyROvLk6qXqLoGbzHVbTGJW0nF0JCCl48ZmGeVRHKXR9kVcN34VeChlC37v23uom9QAlgdkqP81AFJKpqFfDmb9NfesM_Ywv8HcWEApI6zceam-t2PLIBCRl/s800/royalflush1110.jpg", "comment_count": 0 }, { "title": "white giuseppe", "url": "https://cocktailvirgin.blogspot.com/2013/03/white-giuseppe.html", "published": "2013-03-19T11:53:00.000-04:00", "updated": "2017-08-01T19:56:42.984-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (orange)", "campari", "grapefruit juice", "lillet" ], "ingredients": [ "2 oz Gran Classico", "2 oz Lillet Blanc", "1 barspoon Grapefruit Juice", "2 dash Fee's Barrel-Aged Orange Bitters" ], "instructions": "Build in a rocks glass with a large ice cube. Garnish the ice cube with a pinch of salt and a grapefruit twist.", "body_text": "2 oz Gran Classico\n2 oz Lillet Blanc\n1 barspoon Grapefruit Juice\n2 dash Fee's Barrel-Aged Orange Bitters\nBuild in a rocks glass with a large ice cube. Garnish the ice cube with a pinch of salt and a grapefruit twist.\nFor a second drink at Sichuan Garden II, bartender Ran Duan made me the White Giuseppe, his riff on the products of a Stephen Cole-Misty Kalkofen game of bartender telephone. Stephen Cole of the Violet Hour crafted the Bitter Giuseppe using Cynar and sweet vermouth while Misty Kalkofen at Drink came up with the\nLittle Giuseppe\nusing Cynar and Punt e Mes. Here, Ran swapped Gran Classico for the Cynar, Lillet for the vermouth/Punt e Mes, and grapefruit for the lemon juice.\nThe White Giuseppe's grapefruit twist provided much of the drink's aroma and prepared the mouth for the grapefruit juice-citrus wine sip. Next, the Gran Classico came through on the swallow and its bitterness was softened by the salt.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcywqQZVzMl8Z1E1alhdXtGLK_-v6j9x2h3-NunqUmv3_IynlcXL45sP62B4_64wwKOSfD8t9YKuwIEspdi_Dz6IvaLfGNq31iiWBuNwzmbQVX8GoMLGtckBwLCvq8BIxmo1KHHjI2YBBS/s320/whiteguiseppi1111.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcywqQZVzMl8Z1E1alhdXtGLK_-v6j9x2h3-NunqUmv3_IynlcXL45sP62B4_64wwKOSfD8t9YKuwIEspdi_Dz6IvaLfGNq31iiWBuNwzmbQVX8GoMLGtckBwLCvq8BIxmo1KHHjI2YBBS/s800/whiteguiseppi1111.jpg", "comment_count": 0 }, { "title": "cuzco", "url": "https://cocktailvirgin.blogspot.com/2013/03/cuzco.html", "published": "2013-03-19T12:49:00.000-04:00", "updated": "2017-08-01T19:56:10.588-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Julie Reiner", "source": "The P.D.T. Cocktail Book", "year": 2007 }, "categories": [ "aperol", "grapefruit juice", "lemon juice", "pisco", "simple syrup" ], "ingredients": [ "2 oz Pisco (Encanto)", "3/4 oz Aperol", "1/2 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Collins glass rinsed with kirsch (1/4 oz Trimbach) and filled with ice. Garnish with a grapefruit twist.", "body_text": "2 oz Pisco (Encanto)\n3/4 oz Aperol\n1/2 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a Collins glass rinsed with kirsch (1/4 oz Trimbach) and filled with ice. Garnish with a grapefruit twist.\nTwo Fridays ago, I opened up our copy of\nThe P.D.T. Cocktail Book\nand spotted the Cuzco, a drink created by Julie Reiner back in 2007 after she returned from a tour of pisco distilleries in Peru. Once mixed, the grapefruit twist provided much of the Cuzco's aroma. A citrus and Aperol sip led into a pisco swallow with a cherry finish. Indeed, the kirsch added a pleasing complexity to the Aperol and worked rather well in this combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3unG321ZIS4RNKEiIodNL93mVVvprJXTVUL8iSOI1ePc_60yrtyu2aAVnBmE3DgOhkkS5lE5kJE7MVV7vKAdH077FwCHqoMmL47RgOxwcJLTV9_AcEyLtN1YdBLkteOKf2KOksOWYawO/s320/cuzco1112.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3unG321ZIS4RNKEiIodNL93mVVvprJXTVUL8iSOI1ePc_60yrtyu2aAVnBmE3DgOhkkS5lE5kJE7MVV7vKAdH077FwCHqoMmL47RgOxwcJLTV9_AcEyLtN1YdBLkteOKf2KOksOWYawO/s800/cuzco1112.jpg", "comment_count": 0 }, { "title": "fantastic fizz", "url": "https://cocktailvirgin.blogspot.com/2013/03/fantastic-fizz.html", "published": "2013-03-20T11:37:00.000-04:00", "updated": "2017-08-01T19:55:40.011-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Angus Burton", "source": "Canvas Club", "year": null }, "categories": [ "applejack", "cachaça", "egg white", "lemon juice", "soda", "st. germain" ], "ingredients": [ "3/4 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)", "3/4 oz Leblon Cachaça (Seleta Gold)", "3/4 oz St. Germain", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Fizz glass, top with soda water (~2 oz), and twist a lemon peel over the top.", "body_text": "3/4 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)\n3/4 oz Leblon Cachaça (Seleta Gold)\n3/4 oz St. Germain\n3/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice. Strain into a Fizz glass, top with soda water (~2 oz), and twist a lemon peel over the top.\nTwo Saturdays ago, I was flipping through Kevin Liu's new science-y cocktail book\nCraft Cocktails At Home\nand spotted an interesting split spirit Silver Fizz. The drink was called the Fantastic Fizz and was created by Angus Burton of the Canvas Club in Brisbane, Australia. While I have had a cachaça-pisco combination in the\nLoreto Swizzle\n, the pairing of cachaça-apple brandy seemed equally as novel and inviting.\nThe lemon twist's oils joined the cachaça's grassy aroma on the nose. Next, a lemon and floral sip led into an apple and grass swallow. Funky, floral, and fantastic, indeed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYkef0PeuZXSOTGGgCiygZmaFtTPyeLi7djA2fumOHi6i_hICHgRvyGLTe_8lWKl6yUi05Ff6XbWscKEkEOlTbT5H9njhme6t51lAnMVetxgkVIhxWZHVDluRzSf0xFbBkInnizxrPwQ1/s320/fantasticfizz1114.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYkef0PeuZXSOTGGgCiygZmaFtTPyeLi7djA2fumOHi6i_hICHgRvyGLTe_8lWKl6yUi05Ff6XbWscKEkEOlTbT5H9njhme6t51lAnMVetxgkVIhxWZHVDluRzSf0xFbBkInnizxrPwQ1/s800/fantasticfizz1114.jpg", "comment_count": 0 }, { "title": "esperanto", "url": "https://cocktailvirgin.blogspot.com/2013/03/esperanto.html", "published": "2013-03-20T12:34:00.000-04:00", "updated": "2017-08-01T19:55:06.030-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Vinos de Jerez Cocktail Competition", "year": 2012 }, "categories": [ "#hawthorne", "bitters (orange)", "mezcal", "sherry", "vermouth (sweet)" ], "ingredients": [ "2 oz Del Maguey Crema de Mezcal", "3/4 oz La Cigarrera Manzanilla Sherry", "1/2 oz Carpano Antica Sweet Vermouth", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "2 oz Del Maguey Crema de Mezcal\n3/4 oz La Cigarrera Manzanilla Sherry\n1/2 oz Carpano Antica Sweet Vermouth\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nTwo Sundays ago, Andrea and I stopped in at the Hawthorne for drinks after dinner at India Quality. For a first drink, I asked bartender Dan Lynch for the Esperanto from the sherry section of the menu. The recipe was created by bar director Jackson Cannon himself for the 2012 Vinos de Jerez Cocktail Competition, and it later garnered him third place and a trip to Spain.\nThe Esperanto greeted the nose with a lemon aroma and a savory brine note from the sherry and mezcal combination. A dry grape sip was followed by a smoky mezcal and nutty sherry swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFfTnLOtJu5_zOxXBmI8UpR5PD6dRvxy1Yxo3vhQYQa1vwvui6rwxRHxQfBn8YmN1mMThb1QJgTn5pxpTVFEtsSYkOHNV1o0kZbp8aq79cI1Ru8VfiG73rEqZcI4XcA8p5fYDKMMBRA3V/s320/esperanto1115.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFfTnLOtJu5_zOxXBmI8UpR5PD6dRvxy1Yxo3vhQYQa1vwvui6rwxRHxQfBn8YmN1mMThb1QJgTn5pxpTVFEtsSYkOHNV1o0kZbp8aq79cI1Ru8VfiG73rEqZcI4XcA8p5fYDKMMBRA3V/s800/esperanto1115.jpg", "comment_count": 1 }, { "title": "the noble order", "url": "https://cocktailvirgin.blogspot.com/2013/03/the-noble-order.html", "published": "2013-03-21T11:48:00.000-04:00", "updated": "2017-08-01T19:54:26.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "amaro nonino", "apricot liqueur", "scotch", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Famous Grouse Blended Scotch", "3/4 oz Dolin Dry Vermouth", "1/2 oz Amaro Nonino", "1/4 oz Marie Brizard Apricot Liqueur" ], "instructions": "Stir with ice and strain into a coupe glass. Twist a grapefruit peel over the top.", "body_text": "1 1/2 oz Famous Grouse Blended Scotch\n3/4 oz Dolin Dry Vermouth\n1/2 oz Amaro Nonino\n1/4 oz Marie Brizard Apricot Liqueur\nStir with ice and strain into a coupe glass. Twist a grapefruit peel over the top.\nFor a second drink at the Hawthorne, I turned to the new Scotch section on the menu and asked bartender Daniel Lynch for the Noble Order. The Noble Order was created by Katie Emmerson, and Dan commented that he enjoyed how the apricot liqueur in the drink brought out the stone fruit notes in the Scotch.\nThe grapefruit twist contributed greatly to the nose and led into the delicate sip containing light malt and grape flavors. The swallow then began with the Scotch and ended with the apricot-amaro pairing that came across as a dark candied orange-like taste. Indeed, the whiskey, apricot, and amaro combination reminded me of Misty Kalkofen's\nCocktail Miranda\nat Green Street, but the Noble Order was a touch more on the lighter side of the spectrum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mrpTHMKc06NwHE5KnoP-NXdWxqODbOciA7YA_gIzZiVFyV1EOzdmH4XB9l7h5I-iFrlPZ08Z0AN0kswEPE4UHD-HbAAzA-x-W0FQO8lmUTsgULHGz4gv82MM9F6iJzWwHVqZZnB6F1CZ/s320/nobleorder1116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mrpTHMKc06NwHE5KnoP-NXdWxqODbOciA7YA_gIzZiVFyV1EOzdmH4XB9l7h5I-iFrlPZ08Z0AN0kswEPE4UHD-HbAAzA-x-W0FQO8lmUTsgULHGz4gv82MM9F6iJzWwHVqZZnB6F1CZ/s800/nobleorder1116.jpg", "comment_count": 0 }, { "title": "lord sheffield", "url": "https://cocktailvirgin.blogspot.com/2013/03/lord-sheffield.html", "published": "2013-03-21T12:44:00.000-04:00", "updated": "2017-08-01T19:53:44.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "creme de violette", "punt e mes", "suze", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey", "3/4 oz Crème Yvette", "1/2 oz Punt e Mes", "1/4 oz Salers (or Suze) Gentiane Liqueur", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry.", "body_text": "1 1/2 oz Rye Whiskey\n3/4 oz Crème Yvette\n1/2 oz Punt e Mes\n1/4 oz Salers (or Suze) Gentiane Liqueur\n1 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a cherry.\nTwo Mondays ago, I was speaking with Ben Sandrof, our St. Germain, Crème Yvette, and Slow & Low representative, about Yvette drinks. I mentioned that I was curious if the berry notes in Yvette would work well with a gentian liqueur as they do in Scott Holliday's\nBr'er Rabbit\nand Tyler Wang's\nL'Année du Mexique\n. When I got home, I decided to give the idea a try, and I opted for whiskey since it seems to pair rather well with gentian liqueurs, such as in the\nHarry Palmer\n. After a few iterations, I had a berry and floral Manhattan variation that I dubbed the Lord Sheffield after the Sheffield Company of Connecticut who first produced the liqueur starting in the 1890s. Note: the Yvette used in this drink was from a new bottle and not the dusty (and empty) relic in the photo.\nThe Lord Sheffield presented a floral Manhattan-like nose. A grape- and berry-filled sip was followed by a swallow that began with the rye and ended with gentian-violet flower flavors that were rounded out by the Punt e Mes' bitter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEvzJVinScgOwvKWBlhrQ1I6qi-f1KUHOZnmhSJb9rNO7Y3wsUUFPyHDKN-9yd56sHx-2Hz7I_66lMqX5_J0sR9P8ePFkZkB3Xak6h15k0lRIrTwYMamYp4XO0LtNe9AB789UE4iH5HyO/s320/lordsheffield1117.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEvzJVinScgOwvKWBlhrQ1I6qi-f1KUHOZnmhSJb9rNO7Y3wsUUFPyHDKN-9yd56sHx-2Hz7I_66lMqX5_J0sR9P8ePFkZkB3Xak6h15k0lRIrTwYMamYp4XO0LtNe9AB789UE4iH5HyO/s800/lordsheffield1117.jpg", "comment_count": 1 }, { "title": "borgias", "url": "https://cocktailvirgin.blogspot.com/2013/03/borgias.html", "published": "2013-03-22T11:50:00.000-04:00", "updated": "2017-08-01T19:53:03.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (orange)", "genever", "maraschino", "sherry" ], "ingredients": [ "1 oz Bols Barrel-Aged Genever", "1 oz Lustau Palo Cortado Sherry", "1/2 oz Bittermens Citron Sauvage Liqueur", "1/2 oz Luxardo Maraschino Liqueur", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Bols Barrel-Aged Genever\n1 oz Lustau Palo Cortado Sherry\n1/2 oz Bittermens Citron Sauvage Liqueur\n1/2 oz Luxardo Maraschino Liqueur\n1 dash Orange Bitters\nStir with ice and strain into a rocks glass.\nTwo Mondays ago, we ventured down to Estragon for dinner. For a drink, bartender Sahil Mehta showcased a recipe, the Borgias, that he created for an upcoming cocktail-paired dinner. The Borgias is to be paired with a duck dish, so he needed an acid-forward, food-friendly drink to accompany it. To that effect, he reached for Palo Cortado sherry which he described as sweet but containing lots of acidity. Also in the mix were barrel-aged Genever, Maraschino liqueur, and the Bittermens Citron Sauvage -- a grapefruit liqueur that contains herbal notes including a decent gentian signature.\nThe Borgias greeted the nose with a malty and Maraschino aroma with hints of citrus peel. A malty sip shared the grape's acidity, and the swallow was fruity from the Maraschino and grapefruit liqueur. Finally, the drink ended with a bitter botanic finish. Probably a less acid-driven light sherry like a Fino or Manzanilla would work better if the cocktail is not drank with food.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQXR6OotJdDGO3vNJ3hI8LHISpge8z2WZvssevAbDarwIuyZRfEGXGKW_P8IkNlxj5Tj9SzqtisecYo18aEJJXZ5T7VuoPQy1qj4PNQ0InTjSzJ-PvfEN9u9uwDiOq2H1KweFueneC0VW/s320/borgia1119.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQXR6OotJdDGO3vNJ3hI8LHISpge8z2WZvssevAbDarwIuyZRfEGXGKW_P8IkNlxj5Tj9SzqtisecYo18aEJJXZ5T7VuoPQy1qj4PNQ0InTjSzJ-PvfEN9u9uwDiOq2H1KweFueneC0VW/s800/borgia1119.jpg", "comment_count": 0 }, { "title": "latin trifecta", "url": "https://cocktailvirgin.blogspot.com/2013/03/latin-trifecta.html", "published": "2013-03-22T12:31:00.000-04:00", "updated": "2017-07-27T12:32:47.952-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "Food & Wine: Cocktails 2009", "year": 2009 }, "categories": [ "bitters (orange)", "cynar", "sherry", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Piedra)", "1 oz Cynar", "1/2 oz Dry Sherry (Lustau Oloroso)", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.", "body_text": "1 oz Blanco Tequila (Piedra)\n1 oz Cynar\n1/2 oz Dry Sherry (Lustau Oloroso)\n3 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.\nTwo Mondays ago, I attended a Boston USBG-sponsored talk about aperitifs and digestifs at Backbar. In one of the recipe handouts was Jamie Boudreau's Latin Trifecta, and its tequila, Cynar, and sherry combination seemed alluring. While the sheet did not give a source for the recipe, it does appear in\nFood & Wine: Cocktails 2009\n. So two Wednesdays ago, we decided to start the evening with this libation.\nThe Latin Trifecta presented a dark Cynar aroma that was offset by the bright orange oil notes. A rich caramel and grape sip led into the tequila followed by orange, nutty sherry, and herbal Cynar on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WkeEQhobWtn3dZnpjAIFLqNRd0b9S-gjO0XAQ2Gaa_ZqM1_Ut0VoDt7Gyqd5fxbCOXc6fk8hUxVh9gXnAslbBNKxhYXh0c6XOeG91pSEWqnmabBvW3DQK1fjQ-ErOKY_tYw11_2LPlpD/s320/latintrifecta1120.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WkeEQhobWtn3dZnpjAIFLqNRd0b9S-gjO0XAQ2Gaa_ZqM1_Ut0VoDt7Gyqd5fxbCOXc6fk8hUxVh9gXnAslbBNKxhYXh0c6XOeG91pSEWqnmabBvW3DQK1fjQ-ErOKY_tYw11_2LPlpD/s800/latintrifecta1120.jpg", "comment_count": 0 }, { "title": "fernet me not", "url": "https://cocktailvirgin.blogspot.com/2013/03/fernet-me-not.html", "published": "2013-03-25T11:01:00.000-04:00", "updated": "2017-07-27T12:32:13.589-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Florian Minier", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (orange)", "fernet-branca", "honey", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Fernet Branca", "1 oz Sweet Vermouth", "1/2 oz Honey Syrup 1:1 (I used 3/4 oz)", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into an ice-filled rocks glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Fernet Branca\n1 oz Sweet Vermouth\n1/2 oz Honey Syrup 1:1 (I used 3/4 oz)\n1 dash Orange Bitters\nStir with ice and strain into an ice-filled rocks glass. Garnish with a lemon twist.\nAfter the Latin Trifecta, I opted for the Fernet Me Not that I had spotted on the\nImbibe Magazine\nwebsite\n. The recipe was created by Florian Minier of Haddingtons in Austin. Once mixed, the Fernet Me Not started with a lemon and honey aroma. The honey continued into the sip where it mingled with the sweet vermouth's grape. Finally, a honey-tempered Fernet Branca herbal flavor began the swallow that ended with a floral-menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50Aabs-GvdRGj_Xj12TaUv5s9rbJrtHaQpHO1dtDuIihEgZXADChXu0SRVO3ML03K2RMVBabcrwzcZgIgsPMonFF9IxokBXNfnJvaCtGVy35WaZso-tZJCl0VXoX2AzLMjdpfJcDQ2wXk/s320/fernetmenot1121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50Aabs-GvdRGj_Xj12TaUv5s9rbJrtHaQpHO1dtDuIihEgZXADChXu0SRVO3ML03K2RMVBabcrwzcZgIgsPMonFF9IxokBXNfnJvaCtGVy35WaZso-tZJCl0VXoX2AzLMjdpfJcDQ2wXk/s800/fernetmenot1121.jpg", "comment_count": 0 }, { "title": "face for radio", "url": "https://cocktailvirgin.blogspot.com/2013/03/face-for-radio.html", "published": "2013-03-25T12:26:00.000-04:00", "updated": "2017-07-27T12:30:04.680-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "becherovka", "honey", "lime juice", "orgeat" ], "ingredients": [ "1 1/2 oz Bacardi 8 Year Rum", "3/4 oz Becherovka", "1/2 oz Pistachio Orgeat (*)", "1/2 oz Lime Juice", "1/4 oz Cinnamon Honey Syrup (*)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Bacardi 8 Year Rum\n3/4 oz Becherovka\n1/2 oz Pistachio Orgeat (*)\n1/2 oz Lime Juice\n1/4 oz Cinnamon Honey Syrup (*)\nShake with ice and strain into a cocktail glass.\n(*) I surmised that using regular orgeat and/or cinnamon syrup or honey syrup here would create a delicious parallel drink.\nTwo Thursdays ago, Andrea and I met up at Local 149 for dinner. When speaking with bartender John Mayer, he mentioned that he was working on a few drinks for a local Bacardi competition. The one that caught my attention for its ingredients also captured my intrigue with the name, Face for Radio. John explained that the housemade pistachio orgeat led to an unattractive appearance, but the flavor combination was good enough for him to overlook it.\nThe Face for Radio proffered a rum and nutty aroma. A lime and honey sip led into a rum swallow that finished with pistachio, clove, and cinnamon flavors. Yes, the drink was not very sightly, but its voice was definitely captivating in a spiced Mai Tai sort of way akin to Ben Sandrof's\nCuban Anole\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Hny-9gTzvGZT5qAobbK_uCzAic3S-AuI3EAPz7xQqQddnWo_lnFdnwZJVKp2S9vPQ7uGibTOZP6Q5pp_xfg0fBjVVmydGKPE7ldqqBGTY6qAZaFIRmPHPoqA71aY5_E3Y4hy3q-KdSsR/s320/faceforradio1122.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Hny-9gTzvGZT5qAobbK_uCzAic3S-AuI3EAPz7xQqQddnWo_lnFdnwZJVKp2S9vPQ7uGibTOZP6Q5pp_xfg0fBjVVmydGKPE7ldqqBGTY6qAZaFIRmPHPoqA71aY5_E3Y4hy3q-KdSsR/s800/faceforradio1122.jpg", "comment_count": 3 }, { "title": "[ghost of castle island]", "url": "https://cocktailvirgin.blogspot.com/2013/03/ghost-of-castle-island.html", "published": "2013-03-26T11:48:00.000-04:00", "updated": "2017-07-27T12:29:29.297-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "chartreuse (green)", "rum", "rum (white)", "sherry" ], "ingredients": [ "1 1/2 oz Bacardi Select Rum", "3/4 oz Green Chartreuse", "3/4 oz Pedro Romero Oloroso Sherry", "1/2 oz La Favorite Blanc Rhum Agricole" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Bacardi Select Rum\n3/4 oz Green Chartreuse\n3/4 oz Pedro Romero Oloroso Sherry\n1/2 oz La Favorite Blanc Rhum Agricole\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nThe second drink that bartender John Mayer made for me at Local 149 from his Bacardi competition recipes was a rum and sherry\nBijou\n-like drink. For a name, I thought of the beach near the bar in South Boston. A few blocks away on Castle Island, the government built Fort Independence which was a hotspot for ghost activity in the 19th century. In fact, when Edgar Allen Poe was stationed there in 1827, he heard the local lore about how an unpopular officer was bricked up alive in the fort following his killing of a more popular officer in a duel; this tale led Poe to later write \"The Cask of the Amontillado.\" Since the drink has sherry in it, I figured the \"Ghost of Castle Island\" was a good place holder of a name as any.\nThe drink began with an orange oil aroma that punctuated that of the Green Chartreuse. A tart and grassy grape sip was followed by the rums' flavor on the swallow. The swallow ended with herbal Green Chartreuse notes and a lingering rhum agricole finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjllZksWDFC9_ctKddWimuoNzr2XQ9ex1fIOiH8AcmWyk4aIrCKGcaFzJxGI9OOWBTehpvOstu7zXOxo3hTmnkRAukkLISLQeg_Equv2sWfiysa4SfJaWecO33ShSB6hXd2x4cz6Kjm9Lk/s320/local149_1123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjllZksWDFC9_ctKddWimuoNzr2XQ9ex1fIOiH8AcmWyk4aIrCKGcaFzJxGI9OOWBTehpvOstu7zXOxo3hTmnkRAukkLISLQeg_Equv2sWfiysa4SfJaWecO33ShSB6hXd2x4cz6Kjm9Lk/s800/local149_1123.jpg", "comment_count": 0 }, { "title": "red right hook", "url": "https://cocktailvirgin.blogspot.com/2013/03/red-right-hook.html", "published": "2013-03-26T12:36:00.000-04:00", "updated": "2020-03-29T11:29:07.733-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Eric Witz", "source": "tumblr", "year": null }, "categories": [ "bitters (mole)", "campari", "maraschino", "rum", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 oz Scarlet Ibis Rum (Smith & Cross)", "3/4 oz Cocchi Sweet Vermouth", "1/4 oz Luxardo Maraschino Liqueur", "1/4 oz Campari", "2 dash Chocolate Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Rittenhouse 100 Rye\n1 oz Scarlet Ibis Rum (Smith & Cross)\n3/4 oz Cocchi Sweet Vermouth\n1/4 oz Luxardo Maraschino Liqueur\n1/4 oz Campari\n2 dash Chocolate Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Fridays ago, I made a drink that I spotted on Eric Witz's\ntumblr\nthat he created called the Red Right Hook. The recipe was a mashup of a Manhattan variation, the\nRed Hook\n, and a Rum Negroni, the\nRight Hand\n, with a nod to Nick Cave's Red Right Hand song for a name. The only substitution I made was using Smith & Cross in place of the Trinidadian rum he called for; perhaps, I should have reached for a less aggressive rum though.\nThe orange twist's oils brightened the funky rum's aroma. A malt and grape sip led into a swallow that began with a rye and rum combination that seemed like neither base spirit. The swallow ended with a Campari and Maraschino pairing and a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_qc-lb_gPMhs9aP-RONTAUdsmHR8BjmaVV9VvNTK0g1gWSLR47Hh1rW9ba3yCCePiRiNac-YsdAF4AwmyLCJRzNkkH07mH3KWdesoBUNIlfdLLIZONEzeiIxcDU-3ou2c5eGwxNfqNcQ/s320/redrighthook1124.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_qc-lb_gPMhs9aP-RONTAUdsmHR8BjmaVV9VvNTK0g1gWSLR47Hh1rW9ba3yCCePiRiNac-YsdAF4AwmyLCJRzNkkH07mH3KWdesoBUNIlfdLLIZONEzeiIxcDU-3ou2c5eGwxNfqNcQ/s800/redrighthook1124.jpg", "comment_count": 3 }, { "title": "dusty trail", "url": "https://cocktailvirgin.blogspot.com/2013/03/dusty-trail.html", "published": "2013-03-27T11:44:00.000-04:00", "updated": "2017-07-27T12:27:46.375-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ann Thompson", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (mole)", "bitters (Peychaud's)", "rum (white)", "simple syrup (vanilla)", "vermouth (sweet)" ], "ingredients": [ "2 oz Privateer Silver Rum", "1/4 oz Cocchi Sweet Vermouth", "1/4 oz Vanilla Syrup", "2 dash Bittermens Mole Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Privateer Silver Rum\n1/4 oz Cocchi Sweet Vermouth\n1/4 oz Vanilla Syrup\n2 dash Bittermens Mole Bitters\n1 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass.\nTwo Sundays ago, Andrea and I decided to do the Chef's Whim at Craigie on Main. Of course we opted for sitting at the bar, and we were greeted by bartenders Ann Thompson and Jared Sadoian. For a first drink, I asked Ann for the Dusty Trail which seemed like a cross between a Rum Old Fashioned and a Pirate's Cocktail (a/k/a Rum Manhattan). Moreover, the concept was similar to Jamie Boudreau's\nChet Baker\n, but instead of a rich Jamaican rum, they opted for a white local one --\nPrivateer\n.\nRum and vanilla mingled elegantly on the Dusty Trail's nose. A light grape and vanilla sip led into a rum, vanilla, and chocolate swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFv9IhQP2MaZLYj4Kis1MN09zqVcuyRZNCFkkYjtHKG-RaAmdEb8nduO2hCl8aXpMPm3oVrWCU6iADkHh8NcXXspxpsNEs3uE8vyxQu5M-o5__7UJy-z4VKkhUdXyQQMBZDKuROboIAyRD/s320/dustytrail1125.jpg%20width=" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFv9IhQP2MaZLYj4Kis1MN09zqVcuyRZNCFkkYjtHKG-RaAmdEb8nduO2hCl8aXpMPm3oVrWCU6iADkHh8NcXXspxpsNEs3uE8vyxQu5M-o5__7UJy-z4VKkhUdXyQQMBZDKuROboIAyRD/s800/dustytrail1125.jpg%20width=", "comment_count": 0 }, { "title": "the grand tour", "url": "https://cocktailvirgin.blogspot.com/2013/03/the-grand-tour.html", "published": "2013-03-27T12:31:00.000-04:00", "updated": "2017-07-27T12:25:45.761-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (orange)", "lime juice", "pineapple syrup", "sherry", "tequila" ], "ingredients": [ "1 oz Lustau Dry Amontillado Sherry", "1/2 oz Herradura Reposado Tequila", "3/4 oz Pineapple Syrup", "3/4 oz Lime Juice", "1 dash Regan's Orange Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Garnish with a lime wedge and add a straw.", "body_text": "1 oz Lustau Dry Amontillado Sherry\n1/2 oz Herradura Reposado Tequila\n3/4 oz Pineapple Syrup\n3/4 oz Lime Juice\n1 dash Regan's Orange Bitters\nShake with ice and strain into a rocks glass filled with ice. Garnish with a lime wedge and add a straw.\nThe drink that Andrea requested at Craigie on Main was the Grand Tour which was a lighter drink featuring Amontillado sherry and a small amount of tequila. Moreover, with the pineapple syrup, citrus, and ice, it was almost Fix-like. The Grand Tour offered up a tequila and lime aroma. A lime and grape sip was followed by a swallow that began with tequila and ended with pineapple and nutty sherry notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpAkmyGweP4s3nN1Y0EFvBq0EmXEekrhrKyyHn6wibbJjGkIvt2bRvQJ1eHnDRjLsqqzzRPuBMudjCYNLfH3J3gbyHWFBHOy0Pq-FM0jHAU594QH5tOi9iJ-g-I0k7ikt7eqbcoCLFOZ9/s320/grandtour1126.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpAkmyGweP4s3nN1Y0EFvBq0EmXEekrhrKyyHn6wibbJjGkIvt2bRvQJ1eHnDRjLsqqzzRPuBMudjCYNLfH3J3gbyHWFBHOy0Pq-FM0jHAU594QH5tOi9iJ-g-I0k7ikt7eqbcoCLFOZ9/s800/grandtour1126.jpg", "comment_count": 2 }, { "title": "spice & wine", "url": "https://cocktailvirgin.blogspot.com/2013/03/spice-wine.html", "published": "2013-03-28T11:23:00.000-04:00", "updated": "2017-07-27T12:25:04.664-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "aquavit", "bitters (other)", "chartreuse (yellow)", "sherry" ], "ingredients": [ "2 1/2 oz La Gitana Manzanilla Sherry", "1/2 oz House Spirits \"Krogstad\" Aquavit", "1/2 oz Yellow Chartreuse", "1 dash Berg & Hauck's Celery Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "2 1/2 oz La Gitana Manzanilla Sherry\n1/2 oz House Spirits \"Krogstad\" Aquavit\n1/2 oz Yellow Chartreuse\n1 dash Berg & Hauck's Celery Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nTwo Tuesdays ago, I ventured down to No. 9 Park for drinks after getting dinner in Chinatown. For a first libation, bartender Tyler Wang suggested a sherry-based number he calls Spice & Wine. His recipe was influenced by Sahil Mehta's\nButchertown\nthat Tyler enjoyed at Estragon. Instead of the Butchertown's kümmel, Tyler opted for aquavit, and in place of the honey bourbon, he reached for honey-sweetened Yellow Chartreuse.\nThe Spice & Wine offered a bright lemon aroma over a savory one from the sherry and the aquavit's caraway. Next, a grape sip was tinged with a light honey-like flavor, and the swallow was herbal and nutty with a light celery note at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI8b2v-RokUIQQ3Ns7a_lw5Eeb2RO07ByT1RqNit7DXdO_jfuIMxYSfvGcBo83DLNj5UXya_Ny618BtjuPDmYRtteomwsho0CUfgLMjHQ9Uwh7pvWDLsFUn12T2bZWpP6P2dpnAo2dibV/s320/spicewine1127.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI8b2v-RokUIQQ3Ns7a_lw5Eeb2RO07ByT1RqNit7DXdO_jfuIMxYSfvGcBo83DLNj5UXya_Ny618BtjuPDmYRtteomwsho0CUfgLMjHQ9Uwh7pvWDLsFUn12T2bZWpP6P2dpnAo2dibV/s800/spicewine1127.jpg", "comment_count": 0 }, { "title": "diversionary dam", "url": "https://cocktailvirgin.blogspot.com/2013/03/diversionary-dam.html", "published": "2013-03-28T12:15:00.000-04:00", "updated": "2017-07-27T12:24:29.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "bitters (Angostura)", "chartreuse (green)", "lime juice" ], "ingredients": [ "1 1/2 oz Green Chartreuse", "1 oz Angostura Bitters", "1 oz Lime Juice", "1 barspoon Kübler Absinthe" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Green Chartreuse\n1 oz Angostura Bitters\n1 oz Lime Juice\n1 barspoon Kübler Absinthe\nShake with ice and strain into a cocktail glass.\nAfter my first drink at No. 9 Park, bartender Ted Kilpatrick swooped in from working the floor to make me my second drink, the Diversionary Dam. The recipe was created in honor of two regulars, Noah and Liz, who served as Ted's safe distraction during the craziness of Restaurant Week one night. When I heard the recipe, it seemed like Ted had merged the\nSilent Order\nwith an Angostura-heavy drink like the\nStormy Mai Tai\n.\nOnce mixed, its frothy redness attracted the attention of a woman a few seats down who declared that she wanted one. Considering that she asked for a Cosmo for her first round, her boyfriend, the barstaff, and I all deterred her from thinking this was something cute and fruity. Instead, the Diversionary Dam greeted the nose with an herbal Green Chartreuse aroma; as the drink warmed up a little, it gained absinthe notes and spiced ones from the Angostura's clove and allspice. The lime sip was then followed by Green Chartreuse herbal flavors on the swallow and Angostura's dryness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYJg0xjsPuG2ZID7ZRBQ56dGTXwsKzQRiPJHNl7RZikEm86uva9B21MSwmwscP3i2iaQT8pIewNLDvTn8iIN740uxdf3a_7UpBqKLzJaCKApPSWzdlshQHZDlYJhIr33Jp0KgRtZnxbj1/s320/diversionarydam1128.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYJg0xjsPuG2ZID7ZRBQ56dGTXwsKzQRiPJHNl7RZikEm86uva9B21MSwmwscP3i2iaQT8pIewNLDvTn8iIN740uxdf3a_7UpBqKLzJaCKApPSWzdlshQHZDlYJhIr33Jp0KgRtZnxbj1/s800/diversionarydam1128.jpg", "comment_count": 0 }, { "title": "dove & daisy", "url": "https://cocktailvirgin.blogspot.com/2013/03/dove-daisy.html", "published": "2013-03-29T12:19:00.000-04:00", "updated": "2017-07-27T12:23:32.194-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "aperol", "cointreau", "lime juice", "soda", "tequila" ], "ingredients": [ "1 1/2 oz Milagro Silver Tequila", "1 oz Combier Orange Liqueur", "1/2 oz Aperol", "3/4 oz Lime Juice", "3 inch swath Grapefruit Peel" ], "instructions": "Shake with ice and strain into a salt-rimmed Collins glass filled with ice. Top with ~2 oz soda water and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Milagro Silver Tequila\n1 oz Combier Orange Liqueur\n1/2 oz Aperol\n3/4 oz Lime Juice\n3 inch swath Grapefruit Peel\nShake with ice and strain into a salt-rimmed Collins glass filled with ice. Top with ~2 oz soda water and garnish with a grapefruit twist.\nThe final drink that I had at No. 9 Park was Tyler Wang's Dove & Daisy. Tyler described it as a combination of a Paloma and a Margarita which are the Spanish words for dove and daisy, respectively. Once mixed, the grapefruit twist aroma mingled with the tequila notes on the nose. A carbonated orange, lime, and Aperol sip gave an almost grapefruit-like taste, and the tequila rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHQAVCPZ4NE8Bq4O0rMMW3nXBX5Rsq0Rmga8qIsnEWpC2u0pHQoVGqItfFR8_SBejgbh81JB7nw3WEWyKvOu08VsaMb1CdF78RoVrTLgZQFZJ7ComKADW7jTF94IbRnE2K2RlEGIAewMZ/s320/dovedaisy1130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHQAVCPZ4NE8Bq4O0rMMW3nXBX5Rsq0Rmga8qIsnEWpC2u0pHQoVGqItfFR8_SBejgbh81JB7nw3WEWyKvOu08VsaMb1CdF78RoVrTLgZQFZJ7ComKADW7jTF94IbRnE2K2RlEGIAewMZ/s800/dovedaisy1130.jpg", "comment_count": 0 }, { "title": "columbus exchange", "url": "https://cocktailvirgin.blogspot.com/2013/04/columbus-exchange.html", "published": "2013-04-01T11:45:00.000-04:00", "updated": "2017-07-27T12:22:08.769-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chris Danforth", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "amaro", "cointreau", "falernum", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Ron Pampero Rum", "1/2 oz S. Maria al Monte Amaro", "1/2 oz Carpano (or Cocchi) Sweet Vermouth (*)", "1/4 oz Grand Marnier", "1/4 oz Velvet Falernum" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Ron Pampero Rum\n1/2 oz S. Maria al Monte Amaro\n1/2 oz Carpano (or Cocchi) Sweet Vermouth (*)\n1/4 oz Grand Marnier\n1/4 oz Velvet Falernum\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\n(*) Usually made with Cocchi sweet vermouth, but they were out.\nTwo Wednesdays ago, I made my way over to the Blue Room where Chris Danforth was tending bar. For a first drink, I asked for the Columbus Exchange, a drink that Chris had created about a month or so ago. Chris thought about the New World rum and falernum as well as the Old World vermouth, amaro, and orange liqueur in the recipe, and he named the drink after the Grand Exchange, the widespread exchange of animals, plants, humans, and ideas between the Americas and Afro-Eurasia following Columbus' voyage in 1492.\nThe Columbus Exchange offered an orange oil aroma that brightened the aged, caramel and herbal notes. A caramel, grape, and orange sip gave way to a rum, clove, and minty swallow. Overall, I was impressed at how well the rum and vermouth seemed to tame the S. Maria al Monte and its strong menthol signature.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj83CEp1qW7oHtop3eS9blUPZWdZHOrJdQBwcts922PHwiF55_HDTe2dQ0Qj3X1nSx9ywKDeRMbhcuvD3Zeqf-qAhRjReJ02BEOpAmIzAMl5ICLdOTeOLlQyxkS2md_zGnKDCQcnb4TunS/s320/columbusexchange1131.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj83CEp1qW7oHtop3eS9blUPZWdZHOrJdQBwcts922PHwiF55_HDTe2dQ0Qj3X1nSx9ywKDeRMbhcuvD3Zeqf-qAhRjReJ02BEOpAmIzAMl5ICLdOTeOLlQyxkS2md_zGnKDCQcnb4TunS/s800/columbusexchange1131.jpg", "comment_count": 0 }, { "title": "catedratico", "url": "https://cocktailvirgin.blogspot.com/2013/04/catedratico.html", "published": "2013-04-01T12:36:00.000-04:00", "updated": "2017-07-27T12:21:18.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": null, "categories": [ "#blueroom", "bitters (aromatic)", "gin", "maraschino", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz El Maestro Oloroso Sherry", "1 oz Ransom Old Tom Gin", "1/2 oz Luxardo Maraschino Liqueur", "1/4 oz Demerara Syrup", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz El Maestro Oloroso Sherry\n1 oz Ransom Old Tom Gin\n1/2 oz Luxardo Maraschino Liqueur\n1/4 oz Demerara Syrup\n2 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nFor a second drink, I was tempted by the Catedrático which was based off of the classic\nMartinez\nand asked bartender Chris Danforth to make me one. Once mixed, the Catedrático shared an orange oil and sherry aroma at first that later became more Maraschino driven. Next, a sweet grape sip led into a swallow dominated by nutty notes from the sherry and Maraschino and herbal ones from the gin and bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqucfM6nxnGxLmU_ZpKGfDzsE1lmcbAynAG2lR25J47GX8AaMTi7NMCfXWrABZDqAFxj4vGHlN1L3S7M81gAys3PYsPYcSj7p0fq5u4MPnvXGV0O76XSN_dExRNXOw-MUXWT7EtJ320Hj/s320/catedratico1132.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqucfM6nxnGxLmU_ZpKGfDzsE1lmcbAynAG2lR25J47GX8AaMTi7NMCfXWrABZDqAFxj4vGHlN1L3S7M81gAys3PYsPYcSj7p0fq5u4MPnvXGV0O76XSN_dExRNXOw-MUXWT7EtJ320Hj/s800/catedratico1132.jpg", "comment_count": 0 }, { "title": "[pau d'arco]", "url": "https://cocktailvirgin.blogspot.com/2013/04/pau-darco.html", "published": "2013-04-02T11:51:00.001-04:00", "updated": "2025-08-08T12:10:08.187-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (mole)", "bitters (orange)", "honey", "mezcal", "simple syrup (ginger)" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1/2 oz Honey-Ginger Syrup", "3 dash Bittermens Mole Bitters", "3 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with ice. Garnish with a lemon twist and add a straw.", "body_text": "2 oz Del Maguey Mezcal Vida\n1/2 oz Honey-Ginger Syrup\n3 dash Bittermens Mole Bitters\n3 dash Orange Bitters\nStir with ice and strain into a rocks glass filled with ice. Garnish with a lemon twist and add a straw.\nTwo Thursdays ago, I met up with Andrea at Rendezvous for dinner. For a drink, bartender Scott Holliday mentioned that he had been tinkering with a\nPenicillin\n-like drink but without citrus juice or a second spirit as a rinse. Since it was agave-based, it would be more like a\nLittle Branch\nthough. Instead of a spiced honey Sour, this came across more like an Old Fashioned. For a name, Scott was thinking about riffing off of Penicillin, and I later thought that Pau d'Arco, a botanical cure-all extract that originates in a tree found in Mexico and parts of South America, might work.\nThe lemon twist's aroma brightened the smokey agave notes and worked well with the honey ones. Next, a honey sip led into the mezcal swallow that faded away into a ginger and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Qv5sXHUOraqn2t8_SKfk1FOPwih0-O1FBfjnhplpx8ga62MHzm2ogTqWWVImEE8JcHHurdSch-XlXJN2yNDU8uX9CzSEmql_hzgYcbT4Cb09PcB9z5kKFNY_p-SaJfWk3g9BuqkfKxo3/s320/rendezvous1133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Qv5sXHUOraqn2t8_SKfk1FOPwih0-O1FBfjnhplpx8ga62MHzm2ogTqWWVImEE8JcHHurdSch-XlXJN2yNDU8uX9CzSEmql_hzgYcbT4Cb09PcB9z5kKFNY_p-SaJfWk3g9BuqkfKxo3/s800/rendezvous1133.jpg", "comment_count": 2 }, { "title": "black rene", "url": "https://cocktailvirgin.blogspot.com/2013/04/black-rene.html", "published": "2013-04-02T12:34:00.000-04:00", "updated": "2017-07-27T12:19:49.031-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "brandy", "lemon juice", "maraschino", "rum" ], "ingredients": [ "2/3 Brandy (1 1/2 oz Foret)", "1/2 Lemon (1/2 oz Lemon Juice", "2 dash Bacardi Rum (1/2 oz Thomas Tew)", "2 dash Maraschino Liqueur (1/2 oz Luxardo)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a green olive (omitted, and instead garnished with a lemon twist).", "body_text": "2/3 Brandy (1 1/2 oz Foret)\n1/2 Lemon (1/2 oz Lemon Juice\n2 dash Bacardi Rum (1/2 oz Thomas Tew)\n2 dash Maraschino Liqueur (1/2 oz Luxardo)\nShake with ice and strain into a cocktail glass. Garnish with a green olive (omitted, and instead garnished with a lemon twist).\nTwo Fridays ago, I was scanning through the brandy section of\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted the Black Rene. Overall, it seemed like a brandy-forward and Maraschino instead of triple sec variation of the\nBetween the Sheets\n, and it seemed worthy of a try.\nThe Black Rene's bouquet was filled with lemon, Maraschino, and caramel notes from the rum. A slightly tart lemon-caramel sip led into brandy, rum, and Maraschino flavors on the swallow. Moreover, as the drink warmed up, it became a bit more grassy and rhum agricole-like; Andrea surmised that the Maraschino played a role modifying or pushing this flavor forward.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAf2a5T22gphfvJYcyIcHxXZCT5zmoaTDFWW4mDoORSg4ti5n2VGeSLD4RS2YMk9xOgcsomseLyb6sYIiuKn0X2K7UWTzDCwkxCs-6iEges2H75cTZYO2Kuk3Yj4XVONEMPHVGvMCs2RwP/s320/blackrene1134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAf2a5T22gphfvJYcyIcHxXZCT5zmoaTDFWW4mDoORSg4ti5n2VGeSLD4RS2YMk9xOgcsomseLyb6sYIiuKn0X2K7UWTzDCwkxCs-6iEges2H75cTZYO2Kuk3Yj4XVONEMPHVGvMCs2RwP/s800/blackrene1134.jpg", "comment_count": 3 }, { "title": "white rene", "url": "https://cocktailvirgin.blogspot.com/2013/04/white-rene.html", "published": "2013-04-03T11:38:00.000-04:00", "updated": "2017-07-27T12:19:11.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lime juice", "maraschino", "pisco", "rum (white)" ], "ingredients": [ "1 1/2 oz Pisco (Macchu Pisco)", "1/2 oz White Rum (Privateer)", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Pisco (Macchu Pisco)\n1/2 oz White Rum (Privateer)\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nAfter having the\nBlack Rene\n, I felt it was good but it could be improved. Taking Max Toste's conversion of the Black Devil into the\nWhite Devil\nfor the Deep Ellum menu as inspiration, I set to work. In place of the brandy and aged rum, I swapped in pisco and white rum. I kept the Maraschino liqueur the same, as well as the only color in the drink -- the lime juice.\nThe White Rene had an interesting Maraschino-pisco funk to the nose, while on the tongue, it offered a lime sip with some cherry-like fruit notes. The swallow was mostly about the great pisco-Maraschino pairing that had worked well in Kevin Martin's\nCarnivale\n(a/k/a the Pisco Disco) with some rum flavors providing accent here. Overall, the White Rene was a definite improvement to my palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRG_rVnoE04O3sgzctKfYd-ANk1fLJVob6K00djM51TcmpVhQ3Xs8j4cEgktMqK7xUgaQXxkr_hGwDT9mRGCvgHbLKd4CDOipdjB8XWlcac-dT0jqIVx5y1ChiyIpF5Pa_bU59BG3FHae/s320/whiterene1135.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRG_rVnoE04O3sgzctKfYd-ANk1fLJVob6K00djM51TcmpVhQ3Xs8j4cEgktMqK7xUgaQXxkr_hGwDT9mRGCvgHbLKd4CDOipdjB8XWlcac-dT0jqIVx5y1ChiyIpF5Pa_bU59BG3FHae/s800/whiterene1135.jpg", "comment_count": 1 }, { "title": "yellow bird", "url": "https://cocktailvirgin.blogspot.com/2013/04/yellow-bird.html", "published": "2013-04-03T12:24:00.000-04:00", "updated": "2017-07-27T12:18:19.796-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Bols-Galliano", "year": null }, "categories": [ "cointreau", "galliano", "lime juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Light Rum (Caliche)", "3/4 oz Lime Juice", "1/2 oz Galliano", "1/2 oz Triple Sec (Cointreau)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Light Rum (Caliche)\n3/4 oz Lime Juice\n1/2 oz Galliano\n1/2 oz Triple Sec (Cointreau)\nShake with ice and strain into a cocktail glass.\nTwo Sunday afternoons ago, Andrea was in the mood for a cocktail. For an idea, my eyes latched onto one of the recipe sheets from the Boston USBG-sponsored talk about aperitifs and digestifs that I attended at Backbar about a month ago. There I found the Yellow Bird, a drink that we served at an International Migratory Bird Day party that we threw in 2008 (and I wrote up\nhere\n). The Yellow Bird was one of the 20 bird-themed drinks on the menu, but it never made it onto the blog. The recipe provided by Bols-Galliano was somewhere between the sweeter 2:1:1:1 recipe we made that night (unsure now as to which book was the source) and the crisper 3:2:1:1 recipe in Stan Jones'\nComplete Barguide\n. Of course, when we made the Yellow Bird the last time in 2008, it was with the old Galliano (the New Coke-like) formulation, and this time it would be with the new (the Coca Cola Classic-like) one.\nThe Yellow Bird shared an orange, anise, and vanilla aroma. A citrussy lime and orange sip gave way to a rum swallow with a mint-like and star anise finish. Indeed, the Yellow Bird came across like an herbal Rum Sidecar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2am8RxJr1RAV8VaoMyk0J87ZiaQwEOyuWN3gOjLjTfHDMWhH6xfgnZ6kN5ZEiOHH5LIZvy9WhQVV3yud8T3EK5H564OzzVaA-xT5zZ6VcDxmAbHDHtXj7D2fQ0sw27Z4ujTDtgeWB2jO/s320/yellowbird1136.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2am8RxJr1RAV8VaoMyk0J87ZiaQwEOyuWN3gOjLjTfHDMWhH6xfgnZ6kN5ZEiOHH5LIZvy9WhQVV3yud8T3EK5H564OzzVaA-xT5zZ6VcDxmAbHDHtXj7D2fQ0sw27Z4ujTDtgeWB2jO/s800/yellowbird1136.jpg", "comment_count": 0 }, { "title": "4-5-6", "url": "https://cocktailvirgin.blogspot.com/2013/04/4-5-6.html", "published": "2013-04-04T11:28:00.000-04:00", "updated": "2017-07-27T12:15:37.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kenny Belanger", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "bitters (aged)", "scotch", "simple syrup" ], "ingredients": [ "2 oz Douglas XO Scotch", "1/2 oz Luxardo Amaro Abano", "1/2 oz Demerara Simple Syrup", "2 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "2 oz Douglas XO Scotch\n1/2 oz Luxardo Amaro Abano\n1/2 oz Demerara Simple Syrup\n2 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nTwo Sundays ago, Andrea and I visited Brick & Mortar where Kenny Belanger and Cory Buono were bartending that night. For a first drink, I asked Kenny for the 4-5-6 which was one of his creations. When I saw the name, I wondered if it was a continuation of the\n3-2-1\non the Green Street menu given that Misty Kalkofen has worked at both establishments. With the exception of a whiskey and an herbal liqueur, the recipes appear unrelated though.\nThe orange oil's brightness contrasted the dark aroma from the amaro on the nose. The amaro's caramel paired well with the richness of the demerara syrup on the sip, and the Scotch came through on the swallow along with the amaro's earthy herbal flavors and the bitter's cinnamon note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6mPPIrwiVfYFaFYOpY_S7nYqXvQ2wWj0kt9Ga-kCRIHQGag45mYIu7UBkDB2-9rAq0TSNXyxCNjTRW18yvXJgxsivEkc0ijoBLh21yqtaPt7Ld7UHAEzqDSf1mk6jtHNlOl6aJytqH6u/s320/fourfivesix1138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6mPPIrwiVfYFaFYOpY_S7nYqXvQ2wWj0kt9Ga-kCRIHQGag45mYIu7UBkDB2-9rAq0TSNXyxCNjTRW18yvXJgxsivEkc0ijoBLh21yqtaPt7Ld7UHAEzqDSf1mk6jtHNlOl6aJytqH6u/s800/fourfivesix1138.jpg", "comment_count": 0 }, { "title": "frequent flier", "url": "https://cocktailvirgin.blogspot.com/2013/04/1-12-oz-st.html", "published": "2013-04-04T12:31:00.000-04:00", "updated": "2017-07-27T12:14:43.013-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Phil MacLeod", "source": "Green Street", "year": 2011 }, "categories": [ "#brickandmortar", "bitters (orange)", "cynar", "ginger beer", "lime juice", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz St. Teresa Rum", "1/2 oz Cynar", "1/2 oz St. Elizabeth Allspice Dram", "1/2 oz Lime Juice", "1 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Top with ~2 oz ginger beer, garnish with an orange twist, and add a straw.", "body_text": "1 1/2 oz St. Teresa Rum\n1/2 oz Cynar\n1/2 oz St. Elizabeth Allspice Dram\n1/2 oz Lime Juice\n1 dash Angostura Orange Bitters\nShake with ice and strain into a Collins glass filled with ice. Top with ~2 oz ginger beer, garnish with an orange twist, and add a straw.\nFor Andrea's first drink at Brick & Mortar, she asked bartender Kenny Belanger for the Frequent Flier. The recipe was created by Kenny's fellow bartender Phil MacLeod who we met shortly after he started working behind the bar at Green Street around October of 2011. With aged rum, Cynar, allspice liqueur, lime juice, and ginger beer, it would have tempted me for my next round if Andrea had not ordered it first.\nThe orange twist's oils greeted the nose and led into a carbonated lime and caramel sip. Next, the rum, ginger, and allspice filled the swallow; the Cynar's herbal notes were harder to detect in this mix, but it probably worked rather well to support the aged rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDeBDz7K-YMdbWitaygQEXrYVrv1SxwIZBSM-9Ob-ziV2Dx6SHmab34XzNFmdPJQt7GDth8BkKFSbScBO7s71i_CkVmRBey4fuokrXRiechbVIUhqz-PEA-xXY_bZlLqZhvGSKeL7AOZT/s320/frequentflier1139.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDeBDz7K-YMdbWitaygQEXrYVrv1SxwIZBSM-9Ob-ziV2Dx6SHmab34XzNFmdPJQt7GDth8BkKFSbScBO7s71i_CkVmRBey4fuokrXRiechbVIUhqz-PEA-xXY_bZlLqZhvGSKeL7AOZT/s800/frequentflier1139.jpg", "comment_count": 0 }, { "title": "human rocket", "url": "https://cocktailvirgin.blogspot.com/2013/04/human-rocket.html", "published": "2013-04-05T11:44:00.000-04:00", "updated": "2017-07-27T12:13:46.314-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "apricot liqueur", "suze", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bulleit Bourbon", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Nux Alpina Walnut Liqueur", "1/2 oz Suze Gentiane Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Bulleit Bourbon\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Nux Alpina Walnut Liqueur\n1/2 oz Suze Gentiane Liqueur\nStir with ice and strain into a rocks glass.\nFor my second drink at Brick & Mortar, I asked bartender Kenny Belanger if he had the recipes from the Spin the Bottle event in late February that featured Hollis Bulleit on the turntables as the DJ for the evening. The drink that caught my eye, the Human Rocket, was crafted by Misty Kalkofen; I surmise that this fruity, nutty, and bitter Bourbon drink was named after a DEVO song, but I did not ask that night to confirm. It also seemed like a fruitier variation of Misty's\nPenn Cocktail\nthat she crafted for the Ivy League College menu last autumn.\nThe Human Rocket offered up a walnut aroma, and some of those notes bled into the sip along with the Bourbon's malt flavors. Next, the whiskey's barrel notes came through on the beginning of the swallow followed by apricot, gentian, and the rest of the walnut.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHXKsdgu5aw6hGFYi3rsSEonPBl0TTh9BwHLRu_dWIKrYXUFT626KXnEu5zjIrUqUJXQxkMU0L61DxCFe8nCDtPDu6jnStrsvjl7AmyOH8x93FXyjeNniiPtGPXyP-ROsefnz8QL60eS6/s320/humanrocket1140.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHXKsdgu5aw6hGFYi3rsSEonPBl0TTh9BwHLRu_dWIKrYXUFT626KXnEu5zjIrUqUJXQxkMU0L61DxCFe8nCDtPDu6jnStrsvjl7AmyOH8x93FXyjeNniiPtGPXyP-ROsefnz8QL60eS6/s800/humanrocket1140.jpg", "comment_count": 2 }, { "title": "brown trout", "url": "https://cocktailvirgin.blogspot.com/2013/04/brown-trout.html", "published": "2013-04-08T11:30:00.000-04:00", "updated": "2017-07-27T12:13:14.988-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dave Newman", "source": "Pint and Jigger", "year": null }, "categories": [ "aperol", "gin", "quinquina", "scotch", "st. germain" ], "ingredients": [ "1 1/2 oz Hendrick's Gin (Tanqueray Malacca)", "1/2 oz Johnnie Walker Black Scotch (Pig's Nose)", "3/4 oz Bonal Gentiane-Quina", "1/2 oz Aperol", "1/4 oz St. Germain" ], "instructions": "Stir with ice and strain into a coupe glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Hendrick's Gin (Tanqueray Malacca)\n1/2 oz Johnnie Walker Black Scotch (Pig's Nose)\n3/4 oz Bonal Gentiane-Quina\n1/2 oz Aperol\n1/4 oz St. Germain\nStir with ice and strain into a coupe glass. Twist an orange peel over the top.\nTwo Tuesdays ago, we began the cocktail hour with a drink I had spotted on\nAlcademics\ncalled the Brown Trout. There, Camper English describes how he had this drink during Hawaii Cocktail Week and how it was created by Dave Newman of Pint and Jigger in Honolulu.\nThe Brown Trout began with an orange aroma coupled with a sweet note. An Aperol and grape sip led into gin and Scotch at the beginning of the swallow. The swallow then offered gentian flavors followed by a bitter and floral finish. Indeed, I was impressed at how well the Aperol seemed to work with the Bonal in this drink, and I am guessing that they would work even better if this drink were quaffed in Hawaii...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOcjrl3OdONp6l50LWQqKg6lTwJjzP_ds6BsNrWIdXHxfYDzMSOncsJB9xeZ9aiQxBm0sjALxuQY86xyHIXirLNt4Yihjy5kvH4dRPbCIo64thXIB5U4AGO42pxpDhyphenhyphenmZF-2hDeXN-oPT/s320/browntrout1141.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOcjrl3OdONp6l50LWQqKg6lTwJjzP_ds6BsNrWIdXHxfYDzMSOncsJB9xeZ9aiQxBm0sjALxuQY86xyHIXirLNt4Yihjy5kvH4dRPbCIo64thXIB5U4AGO42pxpDhyphenhyphenmZF-2hDeXN-oPT/s800/browntrout1141.jpg", "comment_count": 3 }, { "title": "netherlands", "url": "https://cocktailvirgin.blogspot.com/2013/04/netherlands.html", "published": "2013-04-08T12:26:00.000-04:00", "updated": "2017-07-27T12:12:43.693-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "curacao", "pineapple juice", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1/3 Sweet Vermouth (3/4 oz Cocchi)", "1 dash Curaçao (1/4 oz Pierre Ferrand)", "1 dash Picon (1/4 oz Ramazzotti)", "1 dash Pineapple Juice (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1/3 Sweet Vermouth (3/4 oz Cocchi)\n1 dash Curaçao (1/4 oz Pierre Ferrand)\n1 dash Picon (1/4 oz Ramazzotti)\n1 dash Pineapple Juice (1/4 oz)\nStir with ice and strain into a cocktail glass.\nAfter the Brown Trout, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I found the Netherlands, and I was somewhat surprised that it is not a Genever drink but a rye whiskey one roughly based off of a Manhattan. I guess that I should not be too surprised since the book also has the\nMartinique\nwhich is not a rhum cocktail but another rye one with a Manhattan-like base. While we do have both Amer Picon and Torani Amer, I decided to see how this recipe would work with the more available Ramazzotti amaro which packs a similar dark, bitter orange flavor.\nLike a Manhattan, the rye whiskey filled the Netherland's aroma. An orange and grape sip was chased by rye followed by a bitter herbal flavor that was well complemented by the pineapple on the swallow. Over all, it was a bit more fruity-bitter than a Manhattan and just as enjoyable as the Martinique.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsNr77ybgp26D1ak8NmcYYT6yNLN2emidyqrTLjs3QkhUAYVzHrxYtzgShHOIm6N4JTmzY44wWpx0ILqrHKCDwBAiRUerYmDFL7jxQQBh3Pwa8x8iJGWLQY0yYZ023CdHFgiO4kTx6lCo/s320/netherlands1142.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsNr77ybgp26D1ak8NmcYYT6yNLN2emidyqrTLjs3QkhUAYVzHrxYtzgShHOIm6N4JTmzY44wWpx0ILqrHKCDwBAiRUerYmDFL7jxQQBh3Pwa8x8iJGWLQY0yYZ023CdHFgiO4kTx6lCo/s800/netherlands1142.jpg", "comment_count": 0 }, { "title": "dunhill", "url": "https://cocktailvirgin.blogspot.com/2013/04/dunhill.html", "published": "2013-04-09T09:21:00.000-04:00", "updated": "2017-07-27T12:11:57.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "William Boothby", "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "absinthe", "curacao", "gin", "sherry", "vermouth (dry)" ], "ingredients": [ "1/4 jigger Gin (1 oz Hayman's Navy Strength)", "1/4 jigger Sherry (1 oz Lustau East India Solera)", "1/4 jigger Dry Vermouth (1 oz Noilly Prat + Dolin)", "2 drop Curaçao (1/4 oz Pierre Ferrand)", "1 dash Absinthe (1 barspoon Obsello)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an olive (omitted).", "body_text": "1/4 jigger Gin (1 oz Hayman's Navy Strength)\n1/4 jigger Sherry (1 oz Lustau East India Solera)\n1/4 jigger Dry Vermouth (1 oz Noilly Prat + Dolin)\n2 drop Curaçao (1/4 oz Pierre Ferrand)\n1 dash Absinthe (1 barspoon Obsello)\nStir with ice and strain into a cocktail glass. Garnish with an olive (omitted).\nTwo Thursdays ago, we began the cocktail hour with the Dunhill, a drink from the 1934 reprint of William Boothby's\nWorld Drinks and How to Mix Them\n. The recipe enticed me since it appeared like a 19th century Perfect Martini variation. Once mixed, it began with an anise and herbal-filled bouquet from the absinthe. Next, a grape sip led into a swallow that began with gin followed by a raisiny orange flavor, and finished with absinthe notes. Overall, it felt like the sherry and dry vermouth combination donated more body than if it were a double part of sweet vermouth here instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimD4Ncf8LBlZZ1ZiLsKDAX6E7Wiu8rqd2jmlyh76FvPyxizikGJ1yK9aKev9RyBgtQ_9w-QPPOI82L5Ic9-aV5TbaNUkWSgvMevaDyQmWqmFrWrkKP63Q1u_58cSWRR2IsSv90AtnSc3LP/s320/dunhill1143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimD4Ncf8LBlZZ1ZiLsKDAX6E7Wiu8rqd2jmlyh76FvPyxizikGJ1yK9aKev9RyBgtQ_9w-QPPOI82L5Ic9-aV5TbaNUkWSgvMevaDyQmWqmFrWrkKP63Q1u_58cSWRR2IsSv90AtnSc3LP/s800/dunhill1143.jpg", "comment_count": 0 }, { "title": "rum club daiquiri", "url": "https://cocktailvirgin.blogspot.com/2013/04/rum-club-daiquiri.html", "published": "2013-04-09T12:20:00.000-04:00", "updated": "2017-07-27T12:10:24.810-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Michael Shea", "source": "Rum Club", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "lime juice", "maraschino", "rum", "simple syrup" ], "ingredients": [ "2 oz Baccardi 8 Rum (Don Q Añejo)", "3/4 oz Lime Juice", "1/2 oz Demerara Syrup 2:1", "1/4 oz Maraschino Liqueur (Luxardo)", "1 dash Angostura Bitters", "6-8 drop Absinthe (Obsello)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Baccardi 8 Rum (Don Q Añejo)\n3/4 oz Lime Juice\n1/2 oz Demerara Syrup 2:1\n1/4 oz Maraschino Liqueur (Luxardo)\n1 dash Angostura Bitters\n6-8 drop Absinthe (Obsello)\nShake with ice and strain into a cocktail glass.\nAfter the Dunhill, I reached for the rum booklet of\nThe Cocktail Hour\nseries. There, I spotted the Rum Club Daiquiri created by Michael Shea. I regret not making it the Rum Club when we were in Portland, Oregon, last October, especially since we were close -- we made it to Beaker & Flask next door, but our timing did not allow for it. Apparently, it is one of the industry hangouts for the Portland bartending scene.\nThe Rum Club Daiquiri appeared like a\nHemingway Daiquiri\nwith bitters and absinthe but without the grapefruit juice. On the nose, the rum's richness and the bitters' spice began the drink. A lime sip contained some of the Maraschino liqueur's cherry flavors, and the swallow showcased the rum, nutty Maraschino, and spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmeDeYsUVgysHnMkH1_zEiRBYDTxeXpDaR2HbNlyJlp5hk-mATbLVTvt3D6XLFS1Pn0XZyLjm5QtjSkBkXzLRKUwV72it7Vby9zKXp6K2CwLb1jwUQjur4Ncw8cj6nz6Gc8xOEFcgDo4M/s320/rumclubdaq1145.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmeDeYsUVgysHnMkH1_zEiRBYDTxeXpDaR2HbNlyJlp5hk-mATbLVTvt3D6XLFS1Pn0XZyLjm5QtjSkBkXzLRKUwV72it7Vby9zKXp6K2CwLb1jwUQjur4Ncw8cj6nz6Gc8xOEFcgDo4M/s800/rumclubdaq1145.jpg", "comment_count": 0 }, { "title": "amertinez", "url": "https://cocktailvirgin.blogspot.com/2013/04/amertinez.html", "published": "2013-04-10T11:27:00.000-04:00", "updated": "2017-07-27T12:09:47.628-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75 bar", "year": null }, "categories": [ "amaro", "bitters (orange)", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Gin (Martin Miller Westbourne)", "2/3 oz Amer or Amaro (one with Averna, another with Cynar)", "2/3 oz Sweet Vermouth (Cocchi)", "1/4 oz Maraschino Liqueur (Luxardo)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/4 oz Gin (Martin Miller Westbourne)\n2/3 oz Amer or Amaro (one with Averna, another with Cynar)\n2/3 oz Sweet Vermouth (Cocchi)\n1/4 oz Maraschino Liqueur (Luxardo)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Fridays ago, I was flipping through\nWorld's Best Cocktails\nwhen I spotted the Amertinez. The recipe was created by Chris Hannah at Arnaud's French 75 bar in New Orleans as a\nMartinez\ncreated with an amer or amaro. The amaro was not in place of the classic's gin but in place of half of the sweet vermouth (in an equal parts recipe) or perhaps in addition to the sweet vermouth (in a 2:1 recipe). As I bandied about bitter liqueurs to use with Andrea, I decided to make two -- one with Averna and one with Cynar.\nThe Cynar one was my favorite and it greeted me with orange oil and Maraschino notes on the nose. A caramel and sweet vermouth sip led into a gin swallow. After the gin came the Cynar which worked well with the Maraschino funkiness here. Meanwhile, the Averna one was Andrea's favorite for she found it more complex and possessing a prettier color. The drink greeted me with an orange and caramel aroma. The caramel continued on into the sip where it mingled with the sweet vermouth's grape. Next, the gin began the swallow that ended with the Averna dominating the Maraschino notes. Overall, the Cynar Amertinez had a thinner mouthfeel but a more earthy and quirky nature, and the Averna one was more balanced and had a less domineering Maraschino presence.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZn_SPYCmqRcFD6dX-SlX5eQPOdC2_JO2sWBhw3hst-SlqJNrCmtquyEkP21rc12qpxwAXKIo4njdQvSpc82slgsvIW1tSuudPWRo4RpBPg94jI-QiCgDLhl_gVxejs_0hlKnnHHNph93/s320/amartinez1146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZn_SPYCmqRcFD6dX-SlX5eQPOdC2_JO2sWBhw3hst-SlqJNrCmtquyEkP21rc12qpxwAXKIo4njdQvSpc82slgsvIW1tSuudPWRo4RpBPg94jI-QiCgDLhl_gVxejs_0hlKnnHHNph93/s800/amartinez1146.jpg", "comment_count": 1 }, { "title": "m. and st. l.", "url": "https://cocktailvirgin.blogspot.com/2013/04/m-and-st-l.html", "published": "2013-04-11T11:38:00.000-04:00", "updated": "2017-07-27T12:08:46.420-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Lucian C. Sprague", "source": "Bottoms Up", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "cointreau", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 jigger Old Bourbon (1 oz Fighting Cock)", "1 jigger Applejack (1 oz Laird's)" ], "instructions": "Shake with ice and strain into a rocks glass with fresh ice. Garnish with an orange twist.", "body_text": "1 jigger Old Bourbon (1 oz Fighting Cock)\n1 jigger Applejack (1 oz Laird's)\nJuice 1/2 Lemon (1/2 oz)\n1 barspoon Cointreau (1/2 oz)\n(1/4 oz Simple Syrup)\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass with fresh ice. Garnish with an orange twist.\nTwo Saturdays ago, we began the cocktail hour with a drink, the M. and St. L., from Ted Saucier's\nBottoms Up\n. The recipe was attributed to Lucian C. Sprague who was the chairman of the Minneapolis & St. Louis Railway. I had probably skipped over the drink before because the recipe comes off as rather tart; however, I have gotten used to tweaking recipes from my forays into\nPioneers of Mixing at Elite Bars: 1903-1933\n. Therefore, I upped the Cointreau from an eighth of an ounce to a half an ounce. Even with equal parts of lemon juice and orange liqueur, it was still rather tart; perhaps, the aggressive Fighting Cock Bourbon played a roll here. To each drink, I added a quarter ounce of simple syrup which seemed to get the balance in the right ball park.\nThe M. and St. L.'s orange twist's aroma joined that of the Bourbon. A fruity sip from the apple, lemon, and orange elements was followed by the whiskey with a slightly tart finish. Perhaps, a less aggressive Bourbon and a more assertive apple brandy would have made for a more interesting drink, but it was still an enjoyable Daisy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2US2ITIcwtNFYe8ScbhbaT9mPeq5e0jBWFJgddCu80jeh9A6lm73JqClaMr4c27_VsPDZrQXuQE2L-TWVj0RdXFGVi6Xn24TfXePdkTmJfn8bZRf7x64bEqrHMs-r-sk33WYxoMn40d7/s320/mandstl1147.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2US2ITIcwtNFYe8ScbhbaT9mPeq5e0jBWFJgddCu80jeh9A6lm73JqClaMr4c27_VsPDZrQXuQE2L-TWVj0RdXFGVi6Xn24TfXePdkTmJfn8bZRf7x64bEqrHMs-r-sk33WYxoMn40d7/s800/mandstl1147.jpg", "comment_count": 0 }, { "title": "rum scaffa", "url": "https://cocktailvirgin.blogspot.com/2013/04/rum-scaffa.html", "published": "2013-04-11T12:30:00.000-04:00", "updated": "2017-08-17T12:22:38.550-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "build", "attribution": { "creator": "Frank Meier", "source": "The Artistry Of Mixing Drinks", "year": 1934 }, "categories": [ "*room temperature", "benedictine", "bitters (Angostura)", "rum" ], "ingredients": [ "1/2 Rum (1 oz Diplomatico Reserva)", "1/2 Benedictine (1 oz)", "1 dash Angostura Bitters" ], "instructions": "Build in a glass", "body_text": "1/2 Rum (1 oz Diplomatico Reserva)\n1/2 Benedictine (1 oz)\n1 dash Angostura Bitters\nBuild in a glass\nwithout ice\nand serve. Note: this is a room temperature cocktail.\nAfter the M. and St. L., I was in the mood for another drink, so I began perusing Frank Meier's 1934\nThe Artistry Of Mixing Drinks\n. There, I was tempted by a room temperature drink -- a Rum Scaffa which was different than Scott Holliday's\nRum Scaffa\n, Deep Ellum's\nFranklin Mortgage Co.\n, or my\nMadame Mustache\nthat I served at the Blue Room. Instead, Meier's Scaffas are equal parts spirit and Benedictine with a dash of Angostura Bitters. For a rum, I wanted a rich, aged one and opted for Diplomatico.\nThe caramel notes of the aged rum contributed greatly to both the Scaffa's aroma and the flavors in the sip. Next, on the swallow, the rum's grassiness meshed with the Benedictine and Angostura's herbalness, and the finish highlighted the liqueur's minty notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbibTAvf1ybtRnv-SzEh9VayRfnjz-ufAYtJDBy9zxjN5jDSMfC8OqIWb-IGxx3GGycqCIWvfTATTEMI9kJIJs5F0jZCc1TL39DQeHmIJ-AFHIjnmFuns2QTgPapQDNHGpDeGnZrtmsPMF/s320/rumscaffa1148.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbibTAvf1ybtRnv-SzEh9VayRfnjz-ufAYtJDBy9zxjN5jDSMfC8OqIWb-IGxx3GGycqCIWvfTATTEMI9kJIJs5F0jZCc1TL39DQeHmIJ-AFHIjnmFuns2QTgPapQDNHGpDeGnZrtmsPMF/s800/rumscaffa1148.jpg", "comment_count": 0 }, { "title": "spanish union", "url": "https://cocktailvirgin.blogspot.com/2013/04/spanish-union.html", "published": "2013-04-12T11:20:00.000-04:00", "updated": "2017-07-27T12:07:10.409-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Vikram Hedge", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "bitters (mole)", "lime juice", "sherry", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "3/4 oz Milagro Blanco Tequila", "3/4 oz Lustau East India Solera Sherry", "3/4 oz Lime Juice", "3/4 oz Cinnamon Syrup", "1 dash Bittermens Mole Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Milagro Blanco Tequila\n3/4 oz Lustau East India Solera Sherry\n3/4 oz Lime Juice\n3/4 oz Cinnamon Syrup\n1 dash Bittermens Mole Bitters\nShake with ice and strain into a coupe glass.\nTwo Sundays ago, Andrea and I ventured down to Island Creek Oyster Bar. There, we found seats in front of bar manager Vikram Hedge. For a first drink, I requested the Spanish Union for the combination of tequila and sherry has often been a winner. Vik explained how he wanted to go heavier on the tequila, but general manager Tom Schlesinger-Guidelli's recommendation of keeping it on the lighter side won out.\nThe sherry and lime aromas filled the nose, and similarly, the grape and citrus continued on into the sip. The swallow offered the tequila and cinnamon flavors that were rounded out by the sherry and chocolate notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0bjhYVea6d88cTT0PnvVvpwqaJK1SeVbjF81gPO-N4yLHCld6iaBew5gTdaGTMHkNrf5uualcdDuRK2yO4dNtzC2HiJ7K67IKda4vME2eCkiOhyphenhyphenBtxDjvsPlcNxVz7mfd1qw9GaH2Glr/s320/spanishunion1149.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0bjhYVea6d88cTT0PnvVvpwqaJK1SeVbjF81gPO-N4yLHCld6iaBew5gTdaGTMHkNrf5uualcdDuRK2yO4dNtzC2HiJ7K67IKda4vME2eCkiOhyphenhyphenBtxDjvsPlcNxVz7mfd1qw9GaH2Glr/s800/spanishunion1149.jpg", "comment_count": 0 }, { "title": "pirate's revenge", "url": "https://cocktailvirgin.blogspot.com/2013/04/pirates-revenge.html", "published": "2013-04-12T12:21:00.000-04:00", "updated": "2017-07-27T12:05:50.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "icob" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Vikram Hedge and Tom Schlesinger-Guidelli", "source": "Island Creek Oyster Bar", "year": null }, "categories": [ "#icob", "bitters (other)", "lemon juice", "pimm's no. 1", "rum", "simple syrup (cinnamon)", "st. germain" ], "ingredients": [ "3/4 oz Sailor Jerry Spiced Rum", "3/4 oz St. Germain", "3/4 oz Pimm's #1", "3/4 oz Lemon Juice", "1 barspoon Cinnamon Syrup", "1 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with grated nutmeg.", "body_text": "3/4 oz Sailor Jerry Spiced Rum\n3/4 oz St. Germain\n3/4 oz Pimm's #1\n3/4 oz Lemon Juice\n1 barspoon Cinnamon Syrup\n1 dash Bittermens Tiki Bitters\nShake with ice and strain into a coupe glass. Garnish with grated nutmeg.\nFor my next cocktail at Island Creek Oyster Bar, I asked bartender Vikram Hedge for the Pirate's Revenge. Vik explained how he and Tom Schlesinger-Guidelli were playing around with St. Germain one night, and the result was a happy accident they dubbed the Pirate's Revenge.\nThe Pirate's Revenge greeted the senses with a nutmeg bouquet. The lemon coupled with the fruit flavors in the Pimm's on the sip, and the swallow was filled with the rum along with cinnamon, floral, and other spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONQ4uSgURSvisAdq1k-luc7Smeb967akFC1LnVOLIAOhOme7_PklKuZ7coO3EMyT71XiMzVPXwyy6kAN14kfEOtKIXMgX53q2nQPafALlpZt886KS2IiSE94VxfvGNVvpJOrHYlLaLofX/s320/piratesrevenge1150.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONQ4uSgURSvisAdq1k-luc7Smeb967akFC1LnVOLIAOhOme7_PklKuZ7coO3EMyT71XiMzVPXwyy6kAN14kfEOtKIXMgX53q2nQPafALlpZt886KS2IiSE94VxfvGNVvpJOrHYlLaLofX/s800/piratesrevenge1150.jpg", "comment_count": 0 }, { "title": "red nose", "url": "https://cocktailvirgin.blogspot.com/2013/04/red-nose.html", "published": "2013-04-15T11:30:00.000-04:00", "updated": "2017-07-27T12:05:45.108-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bobby", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (Peychaud's)", "fernet-branca", "gin", "lemon juice", "maraschino" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Lemon Juice", "1 oz Luxardo Maraschino Liqueur", "1 oz Jelinek Fernet", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cherry.", "body_text": "1 oz Beefeater Gin\n1 oz Lemon Juice\n1 oz Luxardo Maraschino Liqueur\n1 oz Jelinek Fernet\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Garnish with a cherry.\nTwo Mondays ago, I stopped into Russell House Tavern for a drink. There, I asked bartender Bobby for the Red Nose that he described as a play on the Last Word. Instead of Green Chartreuse, they opted for Jelinek Fernet; compared to the better known Fernet Branca, Jelinek Fernet is less intense with a decent caramel note and lighter mint ones instead of a blast of menthol.\nThe Red Nose proffered a Maraschino aroma that led into a lemon and cherry sip. The gin started the swallow that contained Maraschino flavors and minty, herbal notes from the Fernet. Overall, the Red Nose reminded me more of an Aviation than a Last Word proper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-UtmDk0NVCVzy0KUKMkfDS2DyBjnEuJqz3VCLcVGdPzMm0NEaIbjn4qSvzbqLykPsYUziX5tQ0LB5pS8Z5vN5t0cGmj-11sj4_-6wPAfr9dDPPkgiyNPMH9sGpemqGVSYLvUQyEiW82M/s320/rednose1163.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-UtmDk0NVCVzy0KUKMkfDS2DyBjnEuJqz3VCLcVGdPzMm0NEaIbjn4qSvzbqLykPsYUziX5tQ0LB5pS8Z5vN5t0cGmj-11sj4_-6wPAfr9dDPPkgiyNPMH9sGpemqGVSYLvUQyEiW82M/s800/rednose1163.jpg", "comment_count": 0 }, { "title": "suze-e-q", "url": "https://cocktailvirgin.blogspot.com/2013/04/suze-e-q.html", "published": "2013-04-15T12:15:00.000-04:00", "updated": "2017-07-27T12:05:10.559-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "amaretto", "beer", "lemon juice", "orange juice", "suze" ], "ingredients": [ "3/4 oz Suze Gentiane Liqueur", "3/4 oz Lazzaroni Amaretto", "1/2 oz Lemon Juice", "1/2 oz Orange Juice" ], "instructions": "Shake with ice and pour into a rocks glass. Top with 2-3 oz of Harpoon IPA beer. Garnish with an orange slice and add a straw.", "body_text": "3/4 oz Suze Gentiane Liqueur\n3/4 oz Lazzaroni Amaretto\n1/2 oz Lemon Juice\n1/2 oz Orange Juice\nShake with ice and pour into a rocks glass. Top with 2-3 oz of Harpoon IPA beer. Garnish with an orange slice and add a straw.\nFor dinner two Monday's ago, Andrea and I went to Trina's Starlite Lounge and found seats at the bar. There, I requested the Suze-E-Q from bartender Jay Bellao. Jay described this Beau Sturm original as being similar in feel to the\nWord to Your Mom\nbeer cocktail they put on the menu two years ago.\nThe Suze-E-Q provided an amaretto and orange aroma that seemed to possess an almost cherry-like note. A carbonated lemon, orange, and malt sip gave way to an almondy, gentian, and hops-laden swallow. While the sip was a tad on the sweet side for me, the Suze's gentian and the beer's hops helped to dry things out on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcRs_DNF_Q0akcKqYRmdQc9NV-9xd1Inyqe69bAvUG_uv1ovv-85gYTLaQzr04B54uJyiwlzaFYSjrwLwIFexp9RTnBdRln-quEYM394NFxKH88DVtMe-WYmb_TM_ZZO4OgYZGi_TtH_j/s320/suzeeq1164.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcRs_DNF_Q0akcKqYRmdQc9NV-9xd1Inyqe69bAvUG_uv1ovv-85gYTLaQzr04B54uJyiwlzaFYSjrwLwIFexp9RTnBdRln-quEYM394NFxKH88DVtMe-WYmb_TM_ZZO4OgYZGi_TtH_j/s800/suzeeq1164.jpg", "comment_count": 3 }, { "title": "oldfield", "url": "https://cocktailvirgin.blogspot.com/2013/04/oldfield.html", "published": "2013-04-16T11:30:00.000-04:00", "updated": "2017-09-07T11:43:57.910-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Sazerac 6 Year)", "1/4 Fernet Branca (1/2 oz)", "1 dash Benedictine (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2/3 Rye Whiskey (2 oz Sazerac 6 Year)\n1/4 Fernet Branca (1/2 oz)\n1 dash Benedictine (1/2 oz)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. I added an orange twist.\nTwo Tuesdays ago for the cocktail hour, I honed in on the Oldfield that I spotted in\nPioneers of Mixing at Elite Bars: 1903-1933\n. The combination of rye, Fernet, and Benedictine reminded me of a Maraschino-less\nDown & Brown\nwhich proved to be quite delicious at Tavern Road. I first thought about interpreting the recipe as a 2 oz rye, 3/4 oz Fernet, and 1/4 oz Benedictine, but I decided to mellow out the Fernet Branca and make it equal parts with the Benedictine.\nThe Oldfield offered an orange oil aroma that brightened the herbal notes that were mostly from the Benedictine. Next, the sip offered up the malt and caramel richness, and the swallow rounded things off with the rye and a minty-menthol note. Overall, I was impressed at how the Benedictine's mint complemented the Fernet Branca's menthol on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bLiJrDanhgU2Pi6kv4jkd0MAUNjvhBWAtuWb9sALJS9yiHEaJJRonqMuHO-AEKaynHa7BzdVzvCBm6QnD24Y18vwtcAb6u_aBfwS4eY0DpDqXvg74Ljr0LTu6AVyEjMy6dNvXIW2Xdah/s320/oldfield1165.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bLiJrDanhgU2Pi6kv4jkd0MAUNjvhBWAtuWb9sALJS9yiHEaJJRonqMuHO-AEKaynHa7BzdVzvCBm6QnD24Y18vwtcAb6u_aBfwS4eY0DpDqXvg74Ljr0LTu6AVyEjMy6dNvXIW2Xdah/s800/oldfield1165.jpg", "comment_count": 2 }, { "title": "rye crusta", "url": "https://cocktailvirgin.blogspot.com/2013/04/rye-crusta.html", "published": "2013-04-16T12:20:00.000-04:00", "updated": "2017-07-27T12:03:56.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "grenadine", "lemon juice", "orgeat", "whiskey (Rye)" ], "ingredients": [ "1/2 jigger Rye (1 1/2 oz Rittenhouse 100)", "1/3 Orgeat (1/2 oz BG Reynolds)", "1/2 Lemon Juice (3/4 oz)", "2 dash Grenadine (1/4 oz)" ], "instructions": "Shake with ice and strain into a sugar-crusted wine glass. I garnished with a wide lemon peel (the recipe suggests garnishing with fruit, berries, mint, etc.).", "body_text": "1/2 jigger Rye (1 1/2 oz Rittenhouse 100)\n1/3 Orgeat (1/2 oz BG Reynolds)\n1/2 Lemon Juice (3/4 oz)\n2 dash Grenadine (1/4 oz)\nShake with ice and strain into a sugar-crusted wine glass. I garnished with a wide lemon peel (the recipe suggests garnishing with fruit, berries, mint, etc.).\nTwo Thursdays ago, the copy of\nPioneers of Mixing at Elite Bars: 1903-1933\nwas still on the counter, so I began to flip through it again. There, I spotted a Rye Crusta that seemed different than the standard Maraschino, orange liqueur, lemon juice, and bitters combination. While this one did have the classic sugar-crusted rim, it had a very 19th century way of garnishing with lots of fruit, berries, and herbs and lacked the traditional wide citrus peel; the fruit garnish was something that I also observed in the\nWhiskey Crusta\nfrom Harry Johnson's\nBartenders' Manual\n. Johnson's Crusta was also unique as it called for an orchard syrup which has been interpreted cider boiled down several fold into a sweet syrup. In the end, I added the standard citrus peel garnish to the Rye Crusta and spared the fruit (which worked in Johnson's because the glass was filled with crushed ice which supported the garnishes).\nThe rye whiskey aroma joined that of the lemon peel garnish's. A lemon and malt sip contained some of the fruitiness from the grenadine; the rest of the rye flavor came through on the swallow along with the orgeat's almond.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PxKd06EKthofmPxf8mbveLw5kK6PoPaEsiRe5mRKvIotENrsrxe_JrnGI_70h8Z03MNYbVG-riiw48WNnShG67Yzom19QuEoJ0mkMYfgpKPLNDYtomryJbbyctEWuXFwqpnypgEDRx6W/s320/ryecrusta1167.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PxKd06EKthofmPxf8mbveLw5kK6PoPaEsiRe5mRKvIotENrsrxe_JrnGI_70h8Z03MNYbVG-riiw48WNnShG67Yzom19QuEoJ0mkMYfgpKPLNDYtomryJbbyctEWuXFwqpnypgEDRx6W/s800/ryecrusta1167.jpg", "comment_count": 0 }, { "title": "martinez bell-ringer", "url": "https://cocktailvirgin.blogspot.com/2013/04/martinez-bell-ringer.html", "published": "2013-04-17T11:46:00.000-04:00", "updated": "2017-07-27T12:02:30.587-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Maloney", "source": "The Twentieth-Century Cocktail Guide for Mixing Fancy Drinks", "year": 1900 }, "categories": [ "bitters (orange)", "bitters (Peychaud's)", "gin", "lemon juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1/2 wineglass Gin (1 oz Wireworks)", "1/2 wineglass Sweet Vermouth (1 oz Cocchi)", "1/2 tsp Lemon Juice", "1 tsp Simple Syrup", "2 dash Orange Bitters (Regan's)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a glass rinsed with 1/2 tsp apricot liqueur (Rothman & Winter). Rub a piece of fresh cut lemon around the edge of the glass.", "body_text": "1/2 wineglass Gin (1 oz Wireworks)\n1/2 wineglass Sweet Vermouth (1 oz Cocchi)\n1/2 tsp Lemon Juice\n1 tsp Simple Syrup\n2 dash Orange Bitters (Regan's)\n1 dash Peychaud's Bitters\nStir with ice and strain into a glass rinsed with 1/2 tsp apricot liqueur (Rothman & Winter). Rub a piece of fresh cut lemon around the edge of the glass.\nAfter the Rye Crusta, I decided to keep the drinks in an older style and reached for Maloney's\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\nfirst published in 1900. With a little extra lemon juice left over from the Crusta, I narrowed my choices down to something that would utilize this and picked the Martinez Bell-ringer. Like the\nManhattan Bell-ringer\n, this stirred drink contained a bit of lemon juice perhaps for brightness or fruitiness. The bell-ringer aspect is Maloney's signature move -- a rinse with apricot liqueur that he used in a wide variety of drinks.\nThe apricot rinse added to the nose along with the lemon from the rim and herbal notes including anise and juniper from the gin and bitters. The sweet vermouth flavors filled the sip, and the swallow offered gin, followed by apricot, and finishing with herbal notes. Overall, the Martinez Bell-ringer was softer and different from the better recognized Maraschino-containing\nMartinez\n. There were Martinez recipes that lost out that contain curaçao instead of Maraschino, and with the extra citrus elements, Maloney's drink shares some similarity with that history. Indeed, the Martinez was often described as a Manhattan made with gin instead of whiskey, and it was only later standardized (except for gin to vermouth ratio) as a Maraschino and orange bitters containing drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdej5RvygSjjpiKTh3Tr0HwljB2SyyKMV20gQ_3IaYJu0bcUE7RAuR7Yyw79_KQwhfxc2oPb1eB7Yq6Jg8hnbX_a8sobMbyltdUNZmhIvVq0bls0PxyvywQUrZxpUr5eLytfIzXDrK2lJF/s320/martinezbell1168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdej5RvygSjjpiKTh3Tr0HwljB2SyyKMV20gQ_3IaYJu0bcUE7RAuR7Yyw79_KQwhfxc2oPb1eB7Yq6Jg8hnbX_a8sobMbyltdUNZmhIvVq0bls0PxyvywQUrZxpUr5eLytfIzXDrK2lJF/s800/martinezbell1168.jpg", "comment_count": 0 }, { "title": "oaxacan spice", "url": "https://cocktailvirgin.blogspot.com/2013/04/oaxacan-spice.html", "published": "2013-04-17T12:33:00.000-04:00", "updated": "2017-07-27T12:01:48.646-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Michael Grassberg", "source": "Domenica Restaurant", "year": 2012 }, "categories": [ "campari", "lime juice", "mezcal", "pimento dram", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Añejo Tequila (Espolon Reposado)", "1/2 oz Joven Mezcal (Sombra)", "1/2 oz Lime Juice", "1/4 oz Campari", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Añejo Tequila (Espolon Reposado)\n1/2 oz Joven Mezcal (Sombra)\n1/2 oz Lime Juice\n1/4 oz Campari\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Fridays ago, I opened up Gary Regan's\n101 Best new Cocktails 2012\nto find a drink for the evening. There, I spotted the Oaxacan Spice crafted by Michael Grassberg of Domenica Restaurant in New Orleans. Once mixed, the orange twist notes meshed well with the Campari aroma and accompanied the aged tequila notes on the nose. The lime sip was followed by a swallow that began with smokey agave flavors, followed by Campari herbal elements, and ended with allspice and the lime's tartness. Overall, I was impressed at how well the orange oil worked with the Campari on the bouquet and how well the allspice complemented the mezcal on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8s5cqF7s5BHMJKocZdZ-cbRt45XrJp1IOynwiXCBBvHVgN2szoke828fkONZ4vZEN87NVCJJGSZnxNn7Q9gXPbfZfZcLnxOSsVxQkVUYwPSLXT96Su1ObUKfdfaEJgPcUNUk6ASXTcYj-/s320/oaxacanspice1169.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8s5cqF7s5BHMJKocZdZ-cbRt45XrJp1IOynwiXCBBvHVgN2szoke828fkONZ4vZEN87NVCJJGSZnxNn7Q9gXPbfZfZcLnxOSsVxQkVUYwPSLXT96Su1ObUKfdfaEJgPcUNUk6ASXTcYj-/s800/oaxacanspice1169.jpg", "comment_count": 0 }, { "title": "a man about town", "url": "https://cocktailvirgin.blogspot.com/2013/04/a-man-about-town.html", "published": "2013-04-18T11:37:00.000-04:00", "updated": "2017-07-27T12:00:59.904-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Victor Pelegrin", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "amaro", "aperol", "bitters (orange)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1 oz Aperol", "3/4 oz Amaro Montenegro", "1/2 oz Dolin Dry Vermouth", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist and add straws. The bartender realized his mistake (about adding ice and straws) afterwards.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1 oz Aperol\n3/4 oz Amaro Montenegro\n1/2 oz Dolin Dry Vermouth\n2 dash Orange Bitters\nStir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist and add straws. The bartender realized his mistake (about adding ice and straws) afterwards.\nTwo Mondays ago, Andrea and I got dinner at Clover in Harvard Square before making our way to Russell House Tavern for drinks. For a first cocktail, I asked bartender Kelley for the A Man About Town, and he described how this rye-based recipe was crafted by fellow bartender Victor Pelegrin. Once mixed, the Man offered an orange oil and Aperol aroma. Similarly, the orange and rhubarb flavors continued on into the sip along with the the rye's grain notes. And finally, the rye came through on the swallow along with the Montenegro's clementine peel and spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84o877AhN5ojfGJvFPv7bHQIal2pNCqJ40jW5uuzvRQxWd1-cmeSIRpVvUc2yWYbqCjPlVyx4NDmjrbrdK51aPRfh7Dw0K0onh3s_V5v4UoLou4b0pTzPt1xtvykz0VkYAAZNIZUMpxyz/s320/amanabout1170.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84o877AhN5ojfGJvFPv7bHQIal2pNCqJ40jW5uuzvRQxWd1-cmeSIRpVvUc2yWYbqCjPlVyx4NDmjrbrdK51aPRfh7Dw0K0onh3s_V5v4UoLou4b0pTzPt1xtvykz0VkYAAZNIZUMpxyz/s800/amanabout1170.jpg", "comment_count": 0 }, { "title": "my triumphs, my mistakes", "url": "https://cocktailvirgin.blogspot.com/2013/04/my-triumphs-my-mistakes.html", "published": "2013-04-18T12:27:00.000-04:00", "updated": "2017-07-27T12:00:12.559-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Gabrielli", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "batavia arrack", "bitters (orange)", "cynar", "scotch", "walnut liqueur" ], "ingredients": [ "2 oz Great King Street Blended Scotch", "3/4 oz Russo Nocino", "1/2 oz Cynar", "1/2 oz Batavia Arrack", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "2 oz Great King Street Blended Scotch\n3/4 oz Russo Nocino\n1/2 oz Cynar\n1/2 oz Batavia Arrack\n1 dash Orange Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nFor my next libation at Russell House Tavern, I requested the My Triumphs, My Mistakes from bartender Kelley. Kelley mentioned that it was bar manager Sam Gabrielli's creation, and I was lured in since Scotch and walnut liqueur have worked so well together before such as in Misty Kalkofen's\nSentimental Gentleman\nand Trina's Starlite Lounge's\nExpatriot\n. I learned more about the drink in the most recent issue of the\nWeekly Dig\nin an article about geeky Comic Con-appropriate cocktails around town. Sam riffed on the Scotch classic, the Godfather, and named his recipe after \"Gaius Baltar's manifesto written during the third season of the 2004\nBattlestar Galactica\nseries.\" I am impressed that Sam can hold his own against previous bar manager Aaron Butler who went with a\nStar Trek\nobscurity in the\nKobayashi Maru\na year and a half ago.\nThe My Triumphs, My Mistakes presented orange oil accents over a rich dark aroma; this combination reminded Andrea of Coca Cola. Next, a caramel sip led into Scotch and Batavia Arrack on the beginning of the swallow and walnut and Cynar's bitter herbal notes at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmnmQZgwAk_hfbpFZKw7pNeXXzN5J3H7siEIsVscfOkMLkpSabacNrJGJgKw2NWxvmY1iidw378cXTQ5rhGvEmigHAb0D1rn9nbANDJw6yIiIf1rY5kXtOjj5JuhEvS7Q0Pn6-F9uFf99/s320/mytriumphs1172.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmnmQZgwAk_hfbpFZKw7pNeXXzN5J3H7siEIsVscfOkMLkpSabacNrJGJgKw2NWxvmY1iidw378cXTQ5rhGvEmigHAb0D1rn9nbANDJw6yIiIf1rY5kXtOjj5JuhEvS7Q0Pn6-F9uFf99/s800/mytriumphs1172.jpg", "comment_count": 0 }, { "title": "westervelt", "url": "https://cocktailvirgin.blogspot.com/2013/04/westervelt.html", "published": "2013-04-19T11:42:00.000-04:00", "updated": "2017-07-27T11:58:16.091-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "cointreau", "lemon juice", "scotch", "vermouth (dry)" ], "ingredients": [ "2/3 Scotch (1 1/2 oz Pig's Nose)", "2 dash Lemon Juice (1/2 oz)", "1 dash Cointreau (1/2 oz )", "1 dash Dry Vermouth (1/2 oz Dolin)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2/3 Scotch (1 1/2 oz Pig's Nose)\n2 dash Lemon Juice (1/2 oz)\n1 dash Cointreau (1/2 oz )\n1 dash Dry Vermouth (1/2 oz Dolin)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nTwo Tuesdays ago, I was browsing the Scotch section of\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted the Westervelt. With the combination of spirit, citrus, dry vermouth, and orange liqueur, it reminded me of the\nSnake in the Grass\nand\nHaymaker\n. The book provides no history as to whom the drink is named after, but Jacob Westervelt was a famous ship builder who later became mayor of New York City in the mid to late 19th century. Once mixed, the orange notes from the twist, bitters, and liqueur filled the bouquet. A lemon, orange, and malt-laden sip was followed by the swallow's Scotch plus the citrus and dry vermouth's crispness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18Fc0R_WsGwWEr1uh0WOKKDC1SwattbRMNhxdNpwwojjYW2nKCo2793LvWqXbRxUu1kbTh8u0hTXyxVmbhsyDRDQRmHznuzKLZrGobe4JKmfTDaoG7DY2s7NJxZNIbkBjbQW8BNY38Rqq/s320/westervelt1173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18Fc0R_WsGwWEr1uh0WOKKDC1SwattbRMNhxdNpwwojjYW2nKCo2793LvWqXbRxUu1kbTh8u0hTXyxVmbhsyDRDQRmHznuzKLZrGobe4JKmfTDaoG7DY2s7NJxZNIbkBjbQW8BNY38Rqq/s800/westervelt1173.jpg", "comment_count": 0 }, { "title": "palace", "url": "https://cocktailvirgin.blogspot.com/2013/04/palace.html", "published": "2013-04-19T12:18:00.000-04:00", "updated": "2017-07-27T11:57:26.996-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "egg white", "gin", "orange juice", "pineapple syrup" ], "ingredients": [ "2/5 jigger Gin (1 1/2 oz Beefeater)", "2/5 jigger Orange Juice (1 oz)", "1 spoon Pineapple Syrup (1/2 oz)", "1/2 Egg White (1 Egg White)" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass and garnish with freshly grated nutmeg.", "body_text": "2/5 jigger Gin (1 1/2 oz Beefeater)\n2/5 jigger Orange Juice (1 oz)\n1 spoon Pineapple Syrup (1/2 oz)\n1/2 Egg White (1 Egg White)\nShake once without ice and once with ice. Strain into a cocktail glass and garnish with freshly grated nutmeg.\nAfter the Westervelt, I turned to William Boothby's 1934 edition of\nWorld Drinks And How To Mix Them\nand spied the Palace. With gin, orange, and pineapple notes shaken with egg white, the Palace reminded me of the\nHawaii Cocktail\nthat I enjoyed at Green Street. Here, the nutmeg garnish played a large role in the drink's aroma. Next, the sip offered a smooth orange and pineapple flavor, and some of this fruitiness carried over into the swallow and mingled with the gin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixn8Cyuy0z89fgJ1MlhhNz9dFSehrYK7TOpSYifSSheNiH2ll2ijr2R69wFlBFM7Y9NptICYlVEYaOT8Rgghj25gfmg0DO96x9kRSq63xz3o1qEojFhFfnGFcj1dFtOPDIYcLKuwk7sPcb/s320/palace1174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixn8Cyuy0z89fgJ1MlhhNz9dFSehrYK7TOpSYifSSheNiH2ll2ijr2R69wFlBFM7Y9NptICYlVEYaOT8Rgghj25gfmg0DO96x9kRSq63xz3o1qEojFhFfnGFcj1dFtOPDIYcLKuwk7sPcb/s800/palace1174.jpg", "comment_count": 0 }, { "title": "going back to mezcali", "url": "https://cocktailvirgin.blogspot.com/2013/04/going-back-to-mezcali.html", "published": "2013-04-21T14:17:00.000-04:00", "updated": "2017-07-27T11:56:52.779-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "aperol", "chartreuse (yellow)", "lime juice", "mezcal" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXII) was picked by Rowen of the\nFogged in Lounge\nblog. The theme he chose was \"Drink Your Vegetables,\" and with the spring crops already appearing at the market, it is quite apropos. Rowen elaborated on his theme by describing, \"Want to get more vegetables but you're always eating on the run?... Well then, how about a vegetable cocktail? No, not that nice little glass of red stuff Grandma put at each place setting -- we're talking something with a kick in it. You can definitely start with the little glass of red stuff and expand it to a Red Snapper-style drink like a Bloody Mary. Or how about a cucumber-scented cooler like a Pimm's Cup, or maybe a cocktail featuring a vegetable-based ingredient like Cardamaro or celery bitters? Maybe you've been wondering if you can get more mileage out of that juice extractor before consigning it to the garage sale. However you get them in that glass, be prepared for the most fun with vegetables ever.\"\nI was originally planning on using celery based off of the success of the\nLamplighter\nat Chez Henri and based off how well celery flavors pair with tequila, pisco, gin, Batavia Arrack, and aquavit, and I had searched around for recipe possibilities. Then on Tuesday, I attended USBG Boston-sponsored mezcal talk given by Misty Kalkofen at Brick & Mortar. Afterwards, I looked at the\nrecipe page\nfor Del Maguey and I spotted a pair of cucumber drinks. While I may go back and make the other, the one I chose for this event is the\nrecipe of the month\n, Going Back to Mezcali by Donato Alvarez who crafted this libation at the Sixth Engine in Washington, D.C.\nGoing Back to Mezcali\n• 3/4 oz Del Maguey Mezcal Vida\n• 3/4 oz Lime Juice\n• 3/4 oz Yellow Chartreuse\n• 3/4 oz Aperol\n• Cucumber (1/2 inch, see tasting notes below)\nMuddle the cucumber, shake with ice, and double strain into a cocktail glass. Garnish with a cold-smoked lime peel (subbed cucumber slice).\nEssentially, the Going Back to Mezcali appeared like a cucumber-flavored Last Word-inspired riff, and I was drawn in for I recalled how well cucumber paired with Yellow Chartreuse in Rob Kraemer's\nDown at the Dinghy\n. Once mixed, the Going Back to Mezcali offered a cucumber aroma with a hint of mezcal. A lime and vegetal sip led into a swallow that presented cucumber and Yellow Chartreuse flavors. Perhaps I underestimated the potency of the cucumber, and I should have used a quarter inch so that it did not dominate as much.\nSo thank you to Rowen for not only hosting this month's Mixology Monday but keeping us all vitamin enriched. And I can't wait to see the round up post for this one. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGrov7XH9-sHPBdqfENvhOWyn3JmrkUaXmseowsS4dIHubPglvj_YH1NrUeSVhZvH0a41RMUS1FpJE5vFskrWqinEK7kbhZOmGpa7_8z6AtcLzO0Xl5CA4X7U0pOqktWZTFTrjo7BTI5w/s320/mezcali1193.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "the matic", "url": "https://cocktailvirgin.blogspot.com/2013/04/the-matic.html", "published": "2013-04-22T11:30:00.001-04:00", "updated": "2025-10-22T13:33:57.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Fanny Katz", "source": "Belly Wine Bar", "year": null }, "categories": [ "#belly", "amaro", "chartreuse (green)", "gin", "lemon juice", "sherry", "simple syrup" ], "ingredients": [ "1 oz Fino Sherry", "1 oz Fords Gin", "3/4 oz Meletti Amaro", "1/2 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass rinsed with Green Chartreuse.", "body_text": "1 oz Fino Sherry\n1 oz Fords Gin\n3/4 oz Meletti Amaro\n1/2 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass rinsed with Green Chartreuse.\nTwo Wednesdays ago, Andrea and I made our way over to Belly Wine Bar after having dinner at Cambridge Brewing Company. For a first drink, I requested The Matic from bartender Ryan Connelly. Ryan described how this libation was created by bar manager Fanny Katz for the new sherry section of the cocktail menu. Once mixed, the Matic presented a gin aroma with hints of sherry and herbal notes. A lemon and caramel-tinged sip led into a gin swallow that shared a pleasant sharpness from a combination of dry sherry, crisp lemon juice, and herbal Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWpcocVoNualgUBCH4oWSxyfTtFuvKzZcQKSzpHmJGB7NMMyihfQ4mjA1GIWAv-ONTMY0xeek-Z2SqNXuB-jldKxw5_ALwTc06-3ZNvTB2EwKSAAglBfE4CxSVS8NtXlO0Ry7jN81euho/s320/thematic1175.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWpcocVoNualgUBCH4oWSxyfTtFuvKzZcQKSzpHmJGB7NMMyihfQ4mjA1GIWAv-ONTMY0xeek-Z2SqNXuB-jldKxw5_ALwTc06-3ZNvTB2EwKSAAglBfE4CxSVS8NtXlO0Ry7jN81euho/s800/thematic1175.jpg", "comment_count": 0 }, { "title": "daley fix", "url": "https://cocktailvirgin.blogspot.com/2013/04/daley-fix.html", "published": "2013-04-22T12:20:00.000-04:00", "updated": "2017-07-27T11:55:10.336-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ryan Connelly", "source": "Central Bottle Wine + Provision", "year": null }, "categories": [ "#belly", "apricot liqueur", "bitters (Angostura)", "lemon juice", "pineapple syrup", "sherry" ], "ingredients": [ "1 1/2 oz Dry Amontillado Sherry", "1/2 oz Rothman & Winter Apricot Liqueur", "3/4 oz oz Pineapple Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and 1-2 dash Angostura Bitters, and add a straw.", "body_text": "1 1/2 oz Dry Amontillado Sherry\n1/2 oz Rothman & Winter Apricot Liqueur\n3/4 oz oz Pineapple Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and 1-2 dash Angostura Bitters, and add a straw.\nFor my next drink, I asked Ryan Connelly for the Daley Fix for I am a big fan of Fixes in general. I was amused when I heard the recipe as it is the same basic proportions that we used next door with the\nKitty Leroy\nwhen Katie Emmerson and I bartended at Belly's sister establishment, the Blue Room. I guess that recipe was such a success that the Kitty Leroy made it on to the Blue Room's regular menu! This Fix was not named after a Woman of the Wild West, but for Stacey Daley, the chef at Central Bottle Wine + Provision.\nThe garnishes contributed greatly to the Daley Fix's aroma by providing mint and Angostura spice notes. A lemon and grape sip segued into a pineapple swallow that offered a great combination from the nutty sherry and the apricot liqueur. Towards the end of the drink, the Angostura Bitters entered into the flavor profile and added allspice notes and a degree of dryness to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Bxn8mcm7Nc1BLZxr2E6hq3I4aV_6pMXtAubun6JZ_SMg8LdAoPGU5gyTFeTJbobjgOkoXBDHcvp3_L76dgEuYObaj8X1OfTPjAWQv84E0yGhgXbLGV99CGfFUz93F02LYPq2njr4-uAY/s320/daleyfix1177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Bxn8mcm7Nc1BLZxr2E6hq3I4aV_6pMXtAubun6JZ_SMg8LdAoPGU5gyTFeTJbobjgOkoXBDHcvp3_L76dgEuYObaj8X1OfTPjAWQv84E0yGhgXbLGV99CGfFUz93F02LYPq2njr4-uAY/s800/daleyfix1177.jpg", "comment_count": 0 }, { "title": "four vices", "url": "https://cocktailvirgin.blogspot.com/2013/04/four-vices.html", "published": "2013-04-23T11:30:00.000-04:00", "updated": "2017-07-27T11:54:21.426-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ryan Connelly", "source": "Belly", "year": null }, "categories": [ "#belly", "amaro", "bitters (Angostura)", "bitters (orange)", "cognac", "sherry", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Dry Amontillado Sherry", "3/4 oz Amaro Montenegro", "3/4 oz Sweet Vermouth (here Carpano, normally Cocchi)", "3/4 oz Pierre Ferrand Cognac", "1 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top. Note: the two bitters were left off of the recipe I was provided, but they are on his OnTheBar recipe.", "body_text": "3/4 oz Dry Amontillado Sherry\n3/4 oz Amaro Montenegro\n3/4 oz Sweet Vermouth (here Carpano, normally Cocchi)\n3/4 oz Pierre Ferrand Cognac\n1 dash Angostura Bitters\n1 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top. Note: the two bitters were left off of the recipe I was provided, but they are on his OnTheBar recipe.\nAs we were talking to bartender Ryan Connelly at Belly, he suggested that we come back another time to see more of the off-list offerings. I agreed and replied that I had been eying the Four Vices drink that he had listed in his OnTheBar profile. Instead of having us wait until the next time, Ryan made us small portions of the Four Vices. While Ryan crafted the recipe, the drink was named by restaurant owner Nick Zappia.\nThe twist's orange oil brightened the grape and chocolate aromas; later, the Amaro Montenegro's tangerine notes appeared on the nose. Next, the sip offered grape and caramel flavors, and the swallow showcased the Cognac, nutty, herbal, and tangerine notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWOzIxBwOgm9VgfRElCMRPQK0RSgojFKsTRwMDh1twEm6A6CpGrRs7Amzr1rCsDnuZOnt-EGhUeaQnalCNCEE-9uNTufsTft43N5aeRVXzHWxCInRUlX3sTa-yjB4uwwHxlB4SFI8K5Zm/s320/fourvices1178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWOzIxBwOgm9VgfRElCMRPQK0RSgojFKsTRwMDh1twEm6A6CpGrRs7Amzr1rCsDnuZOnt-EGhUeaQnalCNCEE-9uNTufsTft43N5aeRVXzHWxCInRUlX3sTa-yjB4uwwHxlB4SFI8K5Zm/s800/fourvices1178.jpg", "comment_count": 0 }, { "title": "european union", "url": "https://cocktailvirgin.blogspot.com/2013/04/european-union.html", "published": "2013-04-23T12:22:00.000-04:00", "updated": "2017-07-27T11:53:48.418-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Alexander Day", "source": "Big Bartender's Book", "year": null }, "categories": [ "bitters (aromatic)", "calvados", "gin", "strega", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Old Tom Gin (Ransom)", "1 oz Sweet Vermouth (Cocchi)", "1/2 oz Calvados (VSOP Boulard)", "1 tsp Strega", "2 dash Jerry Thomas Decanter Bitters (Angostura)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Old Tom Gin (Ransom)\n1 oz Sweet Vermouth (Cocchi)\n1/2 oz Calvados (VSOP Boulard)\n1 tsp Strega\n2 dash Jerry Thomas Decanter Bitters (Angostura)\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago, I picked up Jeff Masson and Greg Boehm's\nBig Bartender's Book\nin search of inspiration for the cocktail hour. There, I honed in on Alexander Day's European Union, and considering Alex's handling of Stega in the\nLa Bateleur\n, I was definitely game to try it.\nThe European Union proffered a spiced apple aroma that led into a grape sip. The apple reappeared on the swallow where it was joined by Strega's and gin's herbal notes and followed by the bitters allspice and clove on the finish. Overall, the European Union seemed like a tasty cross of a Martinez and a Marconi Wireless.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1lNec2iIC7PsdEQXYdNcGraZQ2eycRxFyo-__MYeXpaksrBvGLUvEKqz7SBE_e9giuzhb_-mL9bsBXgTCS_2FB1z0t0MQ6ihyphenhyphensNudNcdUhZwx-ZU3SixiBJBKwLJTJHyt8XkJqLSQabS/s320/europeanunion1179.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1lNec2iIC7PsdEQXYdNcGraZQ2eycRxFyo-__MYeXpaksrBvGLUvEKqz7SBE_e9giuzhb_-mL9bsBXgTCS_2FB1z0t0MQ6ihyphenhyphensNudNcdUhZwx-ZU3SixiBJBKwLJTJHyt8XkJqLSQabS/s800/europeanunion1179.jpg", "comment_count": 2 }, { "title": "brown derby", "url": "https://cocktailvirgin.blogspot.com/2013/04/brown-derby.html", "published": "2013-04-24T11:10:00.000-04:00", "updated": "2017-07-27T11:53:13.500-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "creme de cacao", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/4 wineglass Rye (1 1/2 oz Old Overholt)", "1/2 jigger Cacao (1/2 oz Marie Brizard)", "1/2 jigger Sweet Vermouth (1/2 oz Cocchi)", "1/6 Orange Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 wineglass Rye (1 1/2 oz Old Overholt)\n1/2 jigger Cacao (1/2 oz Marie Brizard)\n1/2 jigger Sweet Vermouth (1/2 oz Cocchi)\n1/6 Orange Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I searched through\nPioneers of Mixing at Elite Bars: 1903-1933\nfor something to start the cocktail hour. There, I found a curious rye drink called the Brown Derby. Well, the recipe itself was not the notable part, but it was the fact that it shares the name with a pair of better known cocktails created at the Brown Derby restaurant chain in Los Angeles. Considering that the chain was started somewhere between 1926 and 1929, there is a chance that this drink pre-dates the restaurant itself besides pre-dating the genesis of the more famous Bourbon-honey-grapefruit or dark rum-maple-lime libations.\nThis Brown Derby began with a rye and orange aroma. The orange continued into the sip where it paired with the sweet vermouth's grape, and the rye appeared again in the swallow where it joined the crème de cacao and the vermouth's herbal notes. Overall, the orange juice-cacao pairing proved to be a quite pleasing combination. Moreover, this drink was less like either of the Hollywood Brown Derby drinks, and it reminded me more of the\nDelmarva #2\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEp2fi7g3XEDmEQD-XGEfMtqEtt5JYSqVA-3UNC_xE6yT0DioNx34RPtRHnPUx0ekab_pB_N4CR4Ujo0reD5ID-jwFtHKxyufXNEjj4VyNa3qVVsWXfl3x4b3nTPU-YTa_w2jGX0awz9G/s320/brownderby1180.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEp2fi7g3XEDmEQD-XGEfMtqEtt5JYSqVA-3UNC_xE6yT0DioNx34RPtRHnPUx0ekab_pB_N4CR4Ujo0reD5ID-jwFtHKxyufXNEjj4VyNa3qVVsWXfl3x4b3nTPU-YTa_w2jGX0awz9G/s800/brownderby1180.jpg", "comment_count": 1 }, { "title": "negroni tredici", "url": "https://cocktailvirgin.blogspot.com/2013/04/negroni-tredici.html", "published": "2013-04-24T12:29:00.000-04:00", "updated": "2017-07-27T11:52:32.045-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Toby Maloney", "source": "Violet Hour", "year": 2009 }, "categories": [ "bitters (orange)", "campari", "cynar", "gin", "vermouth (sweet)" ], "ingredients": [ "2 oz Gin (Tanqueray)", "1 oz Sweet Vermouth (Cocchi)", "1/4 oz Cynar", "1/4 oz Campari", "13 drop Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into an ice-filled glass (cocktail coupe sans ice). Garnish with both lemon and orange twists.", "body_text": "2 oz Gin (Tanqueray)\n1 oz Sweet Vermouth (Cocchi)\n1/4 oz Cynar\n1/4 oz Campari\n13 drop Regan's Orange Bitters\nStir with ice and strain into an ice-filled glass (cocktail coupe sans ice). Garnish with both lemon and orange twists.\nAfter the Brown Derby, I reached for Jeff Masson and Greg Boehm's\nBig Bartender's Book\nand found the Negroni Tredici. This Negroni variation was created by Toby Maloney at Chicago's Violet Hour in 2009; the 'tredici' part translates from Italian to 13, and this apparently reflects the 13 botanicals present in Cynar. Also, my instinct to reach for Tanqueray for Toby's drink given past recipes of his like the\nThick As Thieves\nwas correct, for I later found the recipe listed as such elsewhere.\nThe citrus oil from the two twists greeted the nose along with the sweet vermouth's aroma. Next, the vermouth's grape filled the sip, and the swallow began with gin flavors that flowed in the Cynar, Campari, and orange notes. The Campari was less intense here which I attribute to the small portion used in the recipe as well as the pairing with Cynar which converted the otherwise bitter swallow into something a bit more earthy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL1EwOijXABplNd8LeDIfzIE3lcCSC09iwEoPKyhlrYKoasoybo2-bfnhKkzMpedqUM2IglURsIGhpMoJ9BheiunW3N_rd0vpdDeACWDajLwddsfeaDFfUi6ONHnRbAAD-rO70CUNa1lT/s320/negronitredici1181.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPL1EwOijXABplNd8LeDIfzIE3lcCSC09iwEoPKyhlrYKoasoybo2-bfnhKkzMpedqUM2IglURsIGhpMoJ9BheiunW3N_rd0vpdDeACWDajLwddsfeaDFfUi6ONHnRbAAD-rO70CUNa1lT/s800/negronitredici1181.jpg", "comment_count": 0 }, { "title": "bleeding fog swizzle", "url": "https://cocktailvirgin.blogspot.com/2013/04/bleeding-fog-swizzle.html", "published": "2013-04-25T11:24:00.001-04:00", "updated": "2026-03-11T13:03:37.936-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "bitters (Peychaud's)", "lemon juice", "mezcal", "sherry", "swedish punsch" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz House Swedish Punsch", "3/4 oz El Maestro Sierra Pedro Ximenez Sherry", "3/4 oz Lemon Juice", "1 barspoon Kübler Absinthe" ], "instructions": "Build in a goblet glass, fill with crushed ice, and swizzle to mix and chill. Garnish with two dash Peychaud's Bitters and add a straw.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz House Swedish Punsch\n3/4 oz El Maestro Sierra Pedro Ximenez Sherry\n3/4 oz Lemon Juice\n1 barspoon Kübler Absinthe\nBuild in a goblet glass, fill with crushed ice, and swizzle to mix and chill. Garnish with two dash Peychaud's Bitters and add a straw.\nTwo Sundays ago, Andrea and I headed down to No. 9 Park for drinks. For a first libation, I asked bartender Tyler Wang for the Bleeding Fog Swizzle from their new cocktail menu. Tyler described how it was bar manager Ted Kilpatrick's smoky riff on a Fog Cutter. And it was actually Ted who made me my first\nFog Cutter\ntwo years ago, so his fascination with the drink did not surprise me.\nThe anise aroma from the floated Peychaud's Bitters and the absinthe in the mix greeted the nose. Next, a grape and lemon sip was followed by a mezcal and absinthe swallow with lingering smoke notes. Overall, it was quite an abstraction of the Fog Cutter, and a tasty one at that.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rWmxmJGS4B5Db-hS-wq-FYTdumjqfXW3-yxABRr3rrtiDUPeIN37vr9me44nECFOwSqN6KD890hVBk9LfqnIt10LwSo7jPJOyjNhgUccgyxbKgpwh97A6X7RxzRxZbe005bvmTU8F0l_/s320/bleedingfogswizzle1182.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rWmxmJGS4B5Db-hS-wq-FYTdumjqfXW3-yxABRr3rrtiDUPeIN37vr9me44nECFOwSqN6KD890hVBk9LfqnIt10LwSo7jPJOyjNhgUccgyxbKgpwh97A6X7RxzRxZbe005bvmTU8F0l_/s800/bleedingfogswizzle1182.jpg", "comment_count": 0 }, { "title": "electrical storm julep", "url": "https://cocktailvirgin.blogspot.com/2013/04/electrical-storm-julep.html", "published": "2013-04-25T12:30:00.000-04:00", "updated": "2017-07-27T11:49:46.402-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "Ted Kilpatrick", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "creme de cacao", "genever", "lillet", "rum (white)" ], "ingredients": [ "2 oz Bols Genever", "3/4 oz Wray & Nephew White Overproof Rum", "1/2 oz Cocchi Americano", "1/2 oz Crème de Cacao" ], "instructions": "Muddle the leaves from a mint sprig at the bottom of a Julep cup. Add the rest of the ingredients and ice. Garnish with mint sprigs and a float of 1/4 oz Gantous & Abou Raad Arak. A straw was later added upon request.", "body_text": "2 oz Bols Genever\n3/4 oz Wray & Nephew White Overproof Rum\n1/2 oz Cocchi Americano\n1/2 oz Crème de Cacao\nMuddle the leaves from a mint sprig at the bottom of a Julep cup. Add the rest of the ingredients and ice. Garnish with mint sprigs and a float of 1/4 oz Gantous & Abou Raad Arak. A straw was later added upon request.\nFor my next drink at No. 9 Park, I asked bartender Tyler Wang for the Electrical Storm Julep. The Julep was another creation of bar manager Ted Kilpatrick, and similarly, I was not surprised that he had crafted it since Ted has made some quirky yet elegant Juleps before such as the\nJulep en Fuego\n. I am not sure whether the name is a reference to the cloudy louching effect from the arak or whether Ted suggests drinking these during summer thunder storms.\nThe Electrical Storm Julep proffered a mint and anise bouquet. A malty sip shared a slightly citrussy note, and the swallow showcased the funky Jamaican rum, herbal notes from the mint and Genever, and cacao flavors from the liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5gyY0x8KOG_GzNCzRtRpI2zwPo575SEqT356S1QIP7ahcI0DjSMiRFrBl3SfGfeo2PobDjALqeXw_OEiiqP196OD0ldoYAOK-eo1Bh6xULQhS8yLWqYEBkk8U4Hv_PxB5Xat55iHVXiR/s320/electricalstormjulep1183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5gyY0x8KOG_GzNCzRtRpI2zwPo575SEqT356S1QIP7ahcI0DjSMiRFrBl3SfGfeo2PobDjALqeXw_OEiiqP196OD0ldoYAOK-eo1Bh6xULQhS8yLWqYEBkk8U4Hv_PxB5Xat55iHVXiR/s800/electricalstormjulep1183.jpg", "comment_count": 0 }, { "title": "dutch revival", "url": "https://cocktailvirgin.blogspot.com/2013/04/dutch-revival.html", "published": "2013-04-26T11:18:00.000-04:00", "updated": "2017-07-27T11:49:12.073-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "falernum", "genever", "kümmel", "lime juice" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Kümmel", "1/2 oz Velvet Falernum", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Kümmel\n1/2 oz Velvet Falernum\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nTwo Mondays ago, Andrea and I ventured down to Estragon for dinner. For a first drink, bartender Sahil Mehta recommended the Dutch Revival, a drink he recently created for a guest who wanted something spicy and slightly tart. Since Sahil has shown his prowess with kümmel before in drinks like the\nDiaspora\nand\nButchertown\n, I was definitely game to try this one.\nOnce mixed, I was quite impressed at how well the Genever's malt complemented the kümmel's spice on the nose. A malty lime sip led into the rest of the Genever and kümmel flavors on the swallow similar to how they paired in the aroma. The falernum was a bit subtle here, but the drink did finish with a light clove note that built up over successive sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQTgfr9ZyjKoMOcMGJW0T1fAHUgXEiADC_tua8TXCaO6myA3ylHzLOcTCFidsuT6LNrv2Uff_qOb6ku5TEw3O5GZP_CPEhBv2rXeggj-FS5iNtmHJacxyQdte2qKKj4XG7XiTbtwVcyjj/s320/dutchrevival1184.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQTgfr9ZyjKoMOcMGJW0T1fAHUgXEiADC_tua8TXCaO6myA3ylHzLOcTCFidsuT6LNrv2Uff_qOb6ku5TEw3O5GZP_CPEhBv2rXeggj-FS5iNtmHJacxyQdte2qKKj4XG7XiTbtwVcyjj/s800/dutchrevival1184.jpg", "comment_count": 0 }, { "title": "the adams", "url": "https://cocktailvirgin.blogspot.com/2013/04/the-adams.html", "published": "2013-04-26T12:08:00.000-04:00", "updated": "2017-07-27T11:48:33.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "campari", "kümmel", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Diabolique Bourbon", "3/4 oz Campari", "3/4 oz Lacuesta Sweet Vermouth", "1/4 oz Kümmel", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Diabolique Bourbon\n3/4 oz Campari\n3/4 oz Lacuesta Sweet Vermouth\n1/4 oz Kümmel\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nFor my second drink at Estragon, bartender Sahil Mehta mentioned that he had used kümmel in another drink called the Adams. The Adams was named after a guest who requested something similar to a Boulevardier, and Sahil took the idea in a more spiced route. On the nose, the Bourbon and Campari aromas were joined by the caraway and cumen of the kümmel. Next, a grape sip led into whiskey, Campari, and a chocolatey note on the swallow. After a few swallows, the kümmel began to work rather well to complement this chocolate aspect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyqXohW2_dLej-CPtCx1kcpubEVGNP8d_Km_W72oFE6HlHjdqdI8pLZ9QBJbPoaUawE5Hg5VM0WBHNK6V3dGWDUpwT8Szo6tt-lU0meLLhXqjUdS8hgQ6NEdbTqVU9uIO2Fxk8r6M7CGH/s320/adams1185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyqXohW2_dLej-CPtCx1kcpubEVGNP8d_Km_W72oFE6HlHjdqdI8pLZ9QBJbPoaUawE5Hg5VM0WBHNK6V3dGWDUpwT8Szo6tt-lU0meLLhXqjUdS8hgQ6NEdbTqVU9uIO2Fxk8r6M7CGH/s800/adams1185.jpg", "comment_count": 3 }, { "title": "army & navy", "url": "https://cocktailvirgin.blogspot.com/2013/04/army-navy.html", "published": "2013-04-29T13:33:00.000-04:00", "updated": "2017-07-27T11:47:57.591-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Fine Art of Mixing Drinks", "year": null }, "categories": [ "bitters (Angostura)", "gin", "lemon juice", "orgeat" ], "ingredients": [ "2 oz Gin (Ryan & Wood Knockabout)", "1/2 oz Orgeat (B.G. Reynolds)", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2 oz Gin (Ryan & Wood Knockabout)\n1/2 oz Orgeat (B.G. Reynolds)\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nThe Army-Navy has come up a lot in conversation and on cocktail menus as of late, and I figured it was time to investigate this drink. The recipe perhaps first appears in print in David Embury's\nThe Fine Art of Mixing Drinks,\nand Embury described it as a Gin Sour that uses orgeat instead of simple syrup. While Embury proffered his source of the original recipe as 2 parts gin to 1 part each lemon juice and orgeat, he recommended a tarter, more spirits driven 8:2:1 of the respective ingredients. Some of the recipes that I have spotted across town, such as at Trina's Starlite Lounge, include Angostura Bitters; indeed, Rumdood wrote a good post about 320 Main's house recipe (that includes two dashes) on their bar's\nblog\n. I ended up splitting the difference and adding a single dash of Angostura Bitters and putting the proportions between what Embury recommended and what he recorded as the original.\nThe lemon twist donated a bright citrus oil aroma that worked well with the gin notes. It also prepared the mouth for the lemony sip, and the swallow proffered gin, almond, and allspice flavors. With a natural orgeat like BG Reynolds, I felt that the bitters masked some of the beauty of the subtle nut notes; however, with an extract-driven orgeat like Fee's or Monin, the bitters probably give a richness of flavor that heightens the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaFq9SDHXg-NuhZyKUjV4o5yb0hm9wQ0GdZKYXXf1uIuOWzFilEQ3ZqAuu5lUW9vWPZrac86CsUDQhyphenhyphenWRQTr7SMbtVyr394ENFqTL-RQMgkGaNR-BZvjXPqkjzeorwr8gzjO_T8zW7o0O/s320/armynavy1186.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaFq9SDHXg-NuhZyKUjV4o5yb0hm9wQ0GdZKYXXf1uIuOWzFilEQ3ZqAuu5lUW9vWPZrac86CsUDQhyphenhyphenWRQTr7SMbtVyr394ENFqTL-RQMgkGaNR-BZvjXPqkjzeorwr8gzjO_T8zW7o0O/s800/armynavy1186.jpg", "comment_count": 0 }, { "title": "19th century", "url": "https://cocktailvirgin.blogspot.com/2013/04/19th-century.html", "published": "2013-04-29T14:25:00.000-04:00", "updated": "2017-07-27T11:47:19.685-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Pegu Club and Death & Co.", "year": null }, "categories": [ "creme de cacao", "dubonnet", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Woodford Reserve Bourbon (Fighting Cock)", "3/4 oz Crème de Cacao (Marie Brizard)", "3/4 oz Lillet Rouge (Bonal)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Woodford Reserve Bourbon (Fighting Cock)\n3/4 oz Crème de Cacao (Marie Brizard)\n3/4 oz Lillet Rouge (Bonal)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nAfter the Army & Navy, I reached for Tom Sandham's\nWorld's Best Cocktails\nand spotted a modern riff on a classic, namely the 20th Century. Here, Brian Miller from Pegu Club and Death & Co. swapped the original's gin and Lillet for Bourbon and Dubonnet or Lillet Rouge, respectively, and renamed it the 19th Century. The 19th Century is a drink that has not appeared on the blog to date, but it is one that we had at home before we started including such items here (in addition to the drinks we had out). I do mention the drink in a\nBourbon Corpse Reviver #2\nriff that Sam Treadway made me at Drink shortly before we made the 19th Century at home. Since we lack a fresh bottle of Dubonnet or Lillet Rouge, I opted for another quinquina -- Bonal.\nThe Bourbon worked elegantly with the cacao on the nose. Next, a lemon and grape sip led into a swallow that began with the whiskey and ended with the chocolate mixed with Bonal's bitter herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOpyT6NE-1LF9f0Cj-kqL1kSqGP0rA7yh8VbN5jADWqVUi0GxhRjkoT-MMH9vC9Doc0JbFxmGy1MtfTiLYlrIKf389BaxtGCkWEK3n3cC7IW5hNlF0GJSTY1E7l6RRhMZDBtxtl3Nk04J/s320/nineteenthcentury1187.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOpyT6NE-1LF9f0Cj-kqL1kSqGP0rA7yh8VbN5jADWqVUi0GxhRjkoT-MMH9vC9Doc0JbFxmGy1MtfTiLYlrIKf389BaxtGCkWEK3n3cC7IW5hNlF0GJSTY1E7l6RRhMZDBtxtl3Nk04J/s800/nineteenthcentury1187.jpg", "comment_count": 1 }, { "title": "cisco bay", "url": "https://cocktailvirgin.blogspot.com/2013/04/cisco-bay.html", "published": "2013-04-30T11:40:00.000-04:00", "updated": "2017-07-27T11:46:34.991-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "campari", "gin", "grapefruit juice", "lemon juice", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz St. George Botanivore Gin", "3/4 oz Passion Fruit Syrup", "1/2 oz Campari", "3/4 oz Lemon Juice", "3/4 oz Grapefruit Juice" ], "instructions": "Shake with ice and strain into a Highball glass filled with ice. Add a straw and garnish with either a cherry or a grapefruit twist.", "body_text": "1 1/2 oz St. George Botanivore Gin\n3/4 oz Passion Fruit Syrup\n1/2 oz Campari\n3/4 oz Lemon Juice\n3/4 oz Grapefruit Juice\nShake with ice and strain into a Highball glass filled with ice. Add a straw and garnish with either a cherry or a grapefruit twist.\nTwo Wednesdays ago, Andrea and I ventured over to Woburn to eat dinner at Sichuan Garden II's bar. For a first drink, I asked bartender Ran Duan for the Cisco Bay for I remember how tasty Ran's passion fruit syrup was in the\nAntoine's Demise\n. Ran lamented that the bar was all out of fresh grapefruit to peel for garnish and instead garnished this one with a cherry.\nThe combination of passion fruit and Campari filled the Cisco Bay's aroma. The passion fruit continued on into the sip where it worked well with the grapefruit, and it lingered into the swallow where it mingled with the gin and complemented the Campari.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsStcwEkN1lQMbWhFQiO73o_3ibtEXlsddtyiWFdLk7dYz0H3JmSlkA-crxB9pgUtYldwjFAHr5qC1xyGQeuu9OEfrq9gx2_5mgc8NadPZoprjptTEZ7Sd26Vg5F36_0g4EMXT6GMw6Kj/s320/ciscobay1188.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsStcwEkN1lQMbWhFQiO73o_3ibtEXlsddtyiWFdLk7dYz0H3JmSlkA-crxB9pgUtYldwjFAHr5qC1xyGQeuu9OEfrq9gx2_5mgc8NadPZoprjptTEZ7Sd26Vg5F36_0g4EMXT6GMw6Kj/s800/ciscobay1188.jpg", "comment_count": 1 }, { "title": "heads or tails", "url": "https://cocktailvirgin.blogspot.com/2013/04/heads-or-tails.html", "published": "2013-04-30T12:10:00.000-04:00", "updated": "2017-07-27T11:45:57.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": null, "year": null }, "categories": [ "#sichuan-garden2", "beer", "bitters (other)", "gin", "honey", "lime juice" ], "ingredients": [ "1 1/2 oz St. George's Terroir Gin", "3/4 oz Honey Syrup (1:1)", "1/2 oz Lime Juice", "1 dash Scrappy's Celery Bitters" ], "instructions": "Shake with ice, add 1 1/2 oz Heady Topper (or Green Flash) IPA, and strain into a cocktail glass.", "body_text": "1 1/2 oz St. George's Terroir Gin\n3/4 oz Honey Syrup (1:1)\n1/2 oz Lime Juice\n1 dash Scrappy's Celery Bitters\nShake with ice, add 1 1/2 oz Heady Topper (or Green Flash) IPA, and strain into a cocktail glass.\nOne of the drinks that bartender Ran Duan wanted to showcase for us was the Heads or Tails beer cocktail. He had created something like this for Kevin Fethe, our local St. George's rep, and Evan Harrison using Green Flash IPA. I figured that the name reflected the head generated from pouring a beer or perhaps some aspect of distillation, but Ran explained that the name Heads or Tails describes the 50:50 odds of whether he can make this drink with the rare and sought-after Head Topper or not. Overall, the idea reminded me of a combination of the French 75 and Airmail\nbeer cocktails\nthat we made for a Mixology Monday a few years ago, but I imagined that the citrussy elements in West Coast IPAs would work better here than the Heineken Light we used.\nThe Heads or Tails greeted the senses with a grapefruit and celery aroma from the beer's hops and the bitters' botanicals, respectively. Next, a carbonated lime and honey sip led into an herbal swallow featuring the gin, hops, and celery. Of all the combinations, I was impressed with how well this IPA's hops complemented the celery bitters in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdC26UR99JyDlqpHKLKAawZYH7_Gf9LmrlpQq893h8SZau4yVT0Yt6B-ko0Mp1IHuwk5ZDfi2s5VWzAxrIY7xHso6SpabViRW0lvzbSgFq2WZ0DZaitQQY1xu14eUpiCLtOjOgLh_uwIB/s320/sichuan1189.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdC26UR99JyDlqpHKLKAawZYH7_Gf9LmrlpQq893h8SZau4yVT0Yt6B-ko0Mp1IHuwk5ZDfi2s5VWzAxrIY7xHso6SpabViRW0lvzbSgFq2WZ0DZaitQQY1xu14eUpiCLtOjOgLh_uwIB/s800/sichuan1189.jpg", "comment_count": 0 }, { "title": "are you for cereal?", "url": "https://cocktailvirgin.blogspot.com/2013/05/are-you-for-cereal.html", "published": "2013-05-01T11:30:00.000-04:00", "updated": "2017-07-27T11:43:59.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "cream", "egg white", "mezcal", "rum" ], "ingredients": [ "1 1/2 oz Fidencio Joven Mezcal (*)", "1 1/2 oz Cocoa Puffs-infused Cream", "3/4 oz Luxardo Maraschino Cherry Jar Syrup (**)", "1 Egg White" ], "instructions": "Shake without ice and then with ice. Garnish with a touch of cayenne pepper (*).", "body_text": "1 1/2 oz Fidencio Joven Mezcal (*)\n1 1/2 oz Cocoa Puffs-infused Cream\n3/4 oz Luxardo Maraschino Cherry Jar Syrup (**)\n1 Egg White\nShake without ice and then with ice. Garnish with a touch of cayenne pepper (*).\n(*) Appears on the menu as Old Monk Rum and nutmeg.\n(**) Cherry Heering or other cherry liqueur would probably sub well here in a pinch.\nFor a final drink at Sichuan Garden II, bartender Ran Duan made us something desserty off of the menu called the \"Are You For Cereal?\" Ran was influenced by Manhattan's Momofuku and their use of cereal-infused milk in many of their items; I did find a SeriousEats\narticle\nthat provides a basic recipe for the flavored milk. Normally, the drink appears on the cocktail menu as an Old Monk Rum drink garnished with nutmeg to make it more accessible, but Ran prefers it with mezcal and dusted with hot pepper which is how he made it for us.\nOnce mixed, the mezcal aroma joined that of the spicy pepper garnish. A creamy sip led into a gentle mezcal swallow containing a touch of cherry and chocolate notes. Over all, the drink made for a delightful dessert cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8jOBBornwUk3iYHgvAy52U8RICoUs3VaYRlfAsEdhD4qMOwWz1zKNtoPvWdBOgFMeOmaFH8EPCYtsPab4Pm8OX4eoyeCuXvBvNrml5K5upi2lp93LbmoznJ34gqFXVD2cPQ0FSHdyhv6/s320/cereal1190.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8jOBBornwUk3iYHgvAy52U8RICoUs3VaYRlfAsEdhD4qMOwWz1zKNtoPvWdBOgFMeOmaFH8EPCYtsPab4Pm8OX4eoyeCuXvBvNrml5K5upi2lp93LbmoznJ34gqFXVD2cPQ0FSHdyhv6/s800/cereal1190.jpg", "comment_count": 0 }, { "title": "colonia roma", "url": "https://cocktailvirgin.blogspot.com/2013/05/colonia-roma.html", "published": "2013-05-01T12:34:00.000-04:00", "updated": "2017-07-27T11:42:57.094-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Bobby Heugel", "source": "Anvil", "year": 2013 }, "categories": [ "chartreuse (yellow)", "fernet-branca", "lime juice", "simple syrup", "tequila", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Piedra Azul)", "1 1/2 oz Dry Vermouth (Dolin)", "1/2 oz Yellow Chartreuse", "1/2 oz Branca Menta", "1/2 oz Lime Juice", "1 barspoon Simple Syrup" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Blanco Tequila (Piedra Azul)\n1 1/2 oz Dry Vermouth (Dolin)\n1/2 oz Yellow Chartreuse\n1/2 oz Branca Menta\n1/2 oz Lime Juice\n1 barspoon Simple Syrup\nShake with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nTwo Fridays ago, my copy of\nFood & Wine: Cocktails 2013\narrived, and I started perusing the book for cocktail ideas. This year, the format is similar to 2011 where there drink recipes are divided up by spirit type, but instead of one contributor for each section, there are four. Some notable and familiar faces include Will Thompson of Drink, Ivy Mix of Clover Club, Erick Castro of Polite Provisions, Paul McGee of Three Dots & A Dash, Nicole Lebedevitch of The Hawthorne, and Kirk Estopinal of Cure. The one I selected to start with was a tequila drink, the Colonia Roma, from the Anvil's Bobby Heugel.\nThe Colonia Roma proffered a grapefruit and mint-menthol aroma that blended in well with the agave nose. Next, a white wine and lime sip gave way to a minty tequila swallow with an herbal finish. Overall, the libation fell somewhere between a\nVirgin de Guadalupe\nand the\nRestauranteur\n.", "images": [ "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1932624554", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2PDF0l2vmZ8qWi14dKeW5FvL-_ipMsWpkH1tavgtr65c8Ha_x85C52GNuMDKfKd0JOXonhy-oyHjtFHr-R7zyWqcU9sEwCFAisAbIfF8WQvRH1sHoCnNj-4ca1gRWf-XAU2GfYEhgwWD/s320/coloniaroma1191.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2PDF0l2vmZ8qWi14dKeW5FvL-_ipMsWpkH1tavgtr65c8Ha_x85C52GNuMDKfKd0JOXonhy-oyHjtFHr-R7zyWqcU9sEwCFAisAbIfF8WQvRH1sHoCnNj-4ca1gRWf-XAU2GfYEhgwWD/s800/coloniaroma1191.jpg", "comment_count": 0 }, { "title": "courtney riley cooper", "url": "https://cocktailvirgin.blogspot.com/2013/05/courtney-riley-cooper.html", "published": "2013-05-02T13:00:00.000-04:00", "updated": "2017-07-27T11:42:12.168-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Fine Art of Mixing Drinks", "year": null }, "categories": [ "cognac", "cointreau", "dubonnet", "lime juice" ], "ingredients": [ "4 part Cognac (1 1/2 oz Foret Brandy)", "1 part Dubonnet (3/4 oz Bonal)", "1 part Cointreau (3/8 oz)", "1 part Lime Juice (3/8 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "4 part Cognac (1 1/2 oz Foret Brandy)\n1 part Dubonnet (3/4 oz Bonal)\n1 part Cointreau (3/8 oz)\n1 part Lime Juice (3/8 oz)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nAfter the Colonia Roma, I still had some lime juice left over, so I grabbed David Embury's\nThe Fine Art of Mixing Drinks\nto find a use for it. There I spotted the Courtney Riley Cooper. With the Dubonnet and orange liqueur, the recipe made me think of the\nDon't Give Up the Ship\ndespite the different base spirit and presence of citrus here. The drink was named after Courtney Ryley Cooper who was a circus performer and later publicist for Ringling Brothers, Barnum, and Bailey Circus; moreover, Cooper was a prolific author of crime books and was\nAnnie Oakley\n's first biographer.\nThe orange oil from the garnish brightened the candied orange aroma from the pairing of the brandy and Cointreau. A sweet lime and grape sip led into a rich Grand Marnier-like swallow. Over all, the drink was an elegant tribute to a curious man.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMlx1mILI4uEZgUsIgNJfaGQi6tcvCI4kpb5u7oBitgKw2sVlxXeMyFycx01qpXSvirx8BEKBu9tAHuq7Xq-Rgo8WhIVNfYtcfwOoiWNYAOYLm9mWciJMAzlSOspkRe0Qv_NS3sw1-BDZ/s320/courtneyrileycooper1192.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMlx1mILI4uEZgUsIgNJfaGQi6tcvCI4kpb5u7oBitgKw2sVlxXeMyFycx01qpXSvirx8BEKBu9tAHuq7Xq-Rgo8WhIVNfYtcfwOoiWNYAOYLm9mWciJMAzlSOspkRe0Qv_NS3sw1-BDZ/s800/courtneyrileycooper1192.jpg", "comment_count": 0 }, { "title": "basin street blues", "url": "https://cocktailvirgin.blogspot.com/2013/05/basin-street-blues.html", "published": "2013-05-02T13:25:00.000-04:00", "updated": "2017-07-27T11:41:23.758-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Domenica Restaurant", "year": null }, "categories": [ "amaro", "lemon juice", "orange juice", "pimm's no. 1", "scotch", "simple syrup" ], "ingredients": [ "1 oz Nardini Amaro", "1 oz Pimm's No. 1", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "1/4 oz Turbinado Sugar Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with 3 drops of a smokey Islay Scotch (Laphroaig 10 Year).", "body_text": "1 oz Nardini Amaro\n1 oz Pimm's No. 1\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n1/4 oz Turbinado Sugar Syrup\nShake with ice and strain into a cocktail glass. Garnish with 3 drops of a smokey Islay Scotch (Laphroaig 10 Year).\nTwo Saturdays ago, we were in the mood for something on the lighter side, and what came to mind was the Basin Street Blues that appeared in\nSeriousEats\n. The recipe was attributed to the Domenica Restaurant in New Orleans, and it is named after a song first published in 1926, frequently performed by Dixieland jazz bands, and made famous by Louis Armstrong. The connection to the Crescent City is that the song title and drink name refer to the main drag of Storyville, the French Quarter's old red light district in the late 19th and early 20th centuries.\nThe Basin Street Blues greeted the senses with a peaty smoke from the Scotch and a chocolate note from the Nardini. Next, a fruity sip containing the citrus and the Pimm's strawberry flavor was followed by an herbal, coffee, and orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd1c5V1NJLzivOYAKG_JyROucrlf55yUolF9B8VeRrigilVGOd0kzS6jJv0QHunhrxc4hKTGmZflECJlS1Cm0H5ZL38lRLIjmt_QKs2CYnndn1cJemQiAU4OYYZJovgh2ygr5_WRLQcFU/s320/basinstreetblues1194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd1c5V1NJLzivOYAKG_JyROucrlf55yUolF9B8VeRrigilVGOd0kzS6jJv0QHunhrxc4hKTGmZflECJlS1Cm0H5ZL38lRLIjmt_QKs2CYnndn1cJemQiAU4OYYZJovgh2ygr5_WRLQcFU/s800/basinstreetblues1194.jpg", "comment_count": 0 }, { "title": "carlsbad flip", "url": "https://cocktailvirgin.blogspot.com/2013/05/carlsbad-flip.html", "published": "2013-05-03T11:30:00.000-04:00", "updated": "2017-07-27T11:40:38.461-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "becherovka", "cream", "egg", "honey", "pineau des charentes", "simple syrup" ], "ingredients": [ "1 1/2 oz Becherovka", "3/4 oz Pierre Ferrand Pineau des Charentes", "1/2 oz Cream", "1/2 oz Honey Syrup (1:1)", "1 barspoon Simple Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a rocks glass and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Becherovka\n3/4 oz Pierre Ferrand Pineau des Charentes\n1/2 oz Cream\n1/2 oz Honey Syrup (1:1)\n1 barspoon Simple Syrup\n1 Whole Egg\nShake once without ice and once with ice. Strain into a rocks glass and garnish with freshly grated nutmeg.\nTwo Sundays ago, Andrea and I paid a visit to Bergamot for drinks and dessert. Hidden away on the dessert menu beside the\nCambridge Tea\nwas the Carlsbad Flip which seemed quite tempting. Bartender Paul Manzelli explained that he had created it one night for a guest who wanted an Egg Nog. The use of Becherovka in place of a spirit seemed Eastern Standard-inspired, such as with their Bees' Knees-like\nMetamorphosis\nand their Pisco Sour-like\nKysely\n, but the use of Pineau des Charentes was very Bergamot. For a name, Paul chose the Carlsbad Flip after the locale where the Czech herbal liqueur is made.\nThe nutmeg garnish combined with the Becherovka's clove to generate a gingerbread-like nose. The creamy sip contained honey flavors and perhaps a wine note from the Pineau des Charentes. Finally, the liqueur's clove and cinnamon spice rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGYJ2Er-cKX63h7YJkWtWpJg2LQiHYdj1Wqmsc2BCpUY65gPxgtexsNSO2cLCBqU0yNc3R_p2A9SSvy86vhKv_eH7m5p-4Ej71RnBhGJKCzxk6SPHgowj5vIhyCQd1IptdeHtlpGHoWx5/s320/carlsbadflip1195.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGYJ2Er-cKX63h7YJkWtWpJg2LQiHYdj1Wqmsc2BCpUY65gPxgtexsNSO2cLCBqU0yNc3R_p2A9SSvy86vhKv_eH7m5p-4Ej71RnBhGJKCzxk6SPHgowj5vIhyCQd1IptdeHtlpGHoWx5/s800/carlsbadflip1195.jpg", "comment_count": 0 }, { "title": "1771", "url": "https://cocktailvirgin.blogspot.com/2013/05/1771.html", "published": "2013-05-03T12:20:00.000-04:00", "updated": "2017-07-27T11:39:59.315-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Tom Schlesinger-Guidelli", "source": "Craigie on Main", "year": null }, "categories": [ "#bergamot", "bitters (orange)", "champagne", "curacao", "gin", "lime juice" ], "ingredients": [ "1 oz Citadelle Gin", "1/2 oz Pierre Ferrand Curaçao", "1/2 oz Lime Juice", "1/2 oz Rhubarb Syrup (see" ], "instructions": "Muddle the cardamom pods with the bitters. Add the rest of the ingredients and ice, shake, and double strain into a cocktail glass. Top with 1 oz Louis Bouillot dry sparkling wine.", "body_text": "1 oz Citadelle Gin\n1/2 oz Pierre Ferrand Curaçao\n1/2 oz Lime Juice\n1/2 oz Rhubarb Syrup (see\nrecipe\n)\n2 pod Cardamom\n1 dash Orange Bitters\nMuddle the cardamom pods with the bitters. Add the rest of the ingredients and ice, shake, and double strain into a cocktail glass. Top with 1 oz Louis Bouillot dry sparkling wine.\nFor my last cocktail at Bergamot, bartender Paul Manzelli suggested something that Tom Schlesinger-Guidelli had created at Craigie on Main called the 1771. The name refers to the year that the Citadelle Gin recipe was developed in Dunkirk, England. Moreover, the 1771's cardamom muddled in orange bitters as well as the sparkling wine reminded me of the\nStraits of Messina\nat Island Creek Oyster Bar, and I would not be surprised if Tommy played some role in that drink's genesis too.\nThe 1771 shared a bright orange and rhubarb aroma with a bit of cardamon spice. The sparkling wine on the sip joined the crispness of the citrus, and the swallow offered the gin and rhubarb flavors along with a bitter finish from the cardamom.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDEoMy78DxIUN8CFtR2JaM7B3TPe-ml3Vlwag0Wu6W40IHT4KAiJ6NSUOBkpF1RCQ8N1NL8jS-nqw04EoUUwfXPwkj42Z0mhaA_5IYxecMyqpqqfrh9f23a9HEok9zhsVKX4k6aNqfFaB/s320/the1771_1196.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDEoMy78DxIUN8CFtR2JaM7B3TPe-ml3Vlwag0Wu6W40IHT4KAiJ6NSUOBkpF1RCQ8N1NL8jS-nqw04EoUUwfXPwkj42Z0mhaA_5IYxecMyqpqqfrh9f23a9HEok9zhsVKX4k6aNqfFaB/s800/the1771_1196.jpg", "comment_count": 0 }, { "title": "suze bramble", "url": "https://cocktailvirgin.blogspot.com/2013/05/suze-bramble.html", "published": "2013-05-06T11:41:00.000-04:00", "updated": "2017-07-27T11:39:23.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ira Koplowitz and Nicholas Kosevich", "source": "Eat Street Social", "year": 2013 }, "categories": [ "grapefruit juice", "lemon juice", "simple syrup", "suze", "tequila" ], "ingredients": [ "3/4 oz Suze Gentiane Liqueur (Salers)", "3/4 oz Blanco Tequila (Piedra Azul)", "1/2 oz Simple Syrup", "1/2 oz Grapefruit Juice", "1/4 oz Lemon Juice", "1 Blackberry" ], "instructions": "Shake with ice (I muddled the blackberry first) and double strain into a Highball glass filled with ice. Garnish with a fresh blackberry.", "body_text": "3/4 oz Suze Gentiane Liqueur (Salers)\n3/4 oz Blanco Tequila (Piedra Azul)\n1/2 oz Simple Syrup\n1/2 oz Grapefruit Juice\n1/4 oz Lemon Juice\n1 Blackberry\nShake with ice (I muddled the blackberry first) and double strain into a Highball glass filled with ice. Garnish with a fresh blackberry.\nTwo Tuesdays ago, we began the cocktail hour with a drink I spotted in the aperitif section of\nFood & Wine: Cocktails 2013\ncalled the Suze Bramble. The drink was created by Ira Koplowitz and Nicholas Kosevich of Eat Street Social in Minneapolis, and I was drawn to the recipe for I recall how well gentian liqueurs work with blackberries such as in Tyler Wang's\nL'Année du Mexique\n. In this Bramble, the fruit element was muddled or shaken into the drink instead of being\ndrizzled\nover the top in the way Dick Bradsell created the original Bramble in 1984.\nThe Suze Bramble shared a tequila aroma with herbal notes from the Salers. Next, a grapefruit and blackberry sip was followed by the tequila and a bitter complexity from the gentian liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivS49TLPOhqanalBeFGVZ4WNFwymzM6TxQY51jFdIE59Qzg3nvk4bRsDgUK6Wn3NbkGoHJ5sgBnXdpObNulCzLYV2D084dxDXiIVIvRixLA0V446mIVvkKHAzmBqTxji7Mx0IQAFQaqAkm/s320/suzebramble1197.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivS49TLPOhqanalBeFGVZ4WNFwymzM6TxQY51jFdIE59Qzg3nvk4bRsDgUK6Wn3NbkGoHJ5sgBnXdpObNulCzLYV2D084dxDXiIVIvRixLA0V446mIVvkKHAzmBqTxji7Mx0IQAFQaqAkm/s800/suzebramble1197.jpg", "comment_count": 0 }, { "title": "the olivia", "url": "https://cocktailvirgin.blogspot.com/2013/05/the-olivia.html", "published": "2013-05-06T12:35:00.000-04:00", "updated": "2017-07-27T11:38:35.922-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Max Kestenbaum", "source": "Del Monte Speakeasy", "year": null }, "categories": [ "ginger liqueur", "honey", "lime juice", "mezcal" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1 oz Lime Juice", "1/2 oz Honey Syrup", "1/2 oz Ginger Liqueur (King's)", "3 slice Cucumber" ], "instructions": "Muddle the cucumber. Shake with ice and double strain into a rocks glass containing a large ice cube. Garnish with another slice of cucumber.", "body_text": "2 oz Del Maguey Mezcal Vida\n1 oz Lime Juice\n1/2 oz Honey Syrup\n1/2 oz Ginger Liqueur (King's)\n3 slice Cucumber\nMuddle the cucumber. Shake with ice and double strain into a rocks glass containing a large ice cube. Garnish with another slice of cucumber.\nAfter the Suze Bramble, I stuck with the agave theme and decided to make the Olivia that I spotted on the\nDel Maguey\nwebsite. It was one of the two cucumber drinks that I was looking at for the \"Eat Your Vegetables\" Mixology Monday last month, but I opted to make the\nGoing Back to Mezcali\nfor the event instead of this one. The Olivia was crafted by Max Kestenbaum from the Del Monte Speakeasy in Venice, California, and with honey and ginger flavors, it seemed like it would be a crowd pleaser.\nOnce mixed, the cucumber aroma mingled with that of the mezcal. A lime, honey, and vegetal sip led into the smokey agave and the zing of the ginger.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLKFlXfd-FQKl8yDfs9LnMWHwYcpzEGfpRzc7qW4gk_YEVCflhy53YGH4tcgywzbRKb0JkDszROO8DbWXRbBKfbQPa0NhbWNYYfPdS3pJBy9mkDVsbauinyIN1SCXOpsf_B6mvuNk7Ylp/s320/olivia1198.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLKFlXfd-FQKl8yDfs9LnMWHwYcpzEGfpRzc7qW4gk_YEVCflhy53YGH4tcgywzbRKb0JkDszROO8DbWXRbBKfbQPa0NhbWNYYfPdS3pJBy9mkDVsbauinyIN1SCXOpsf_B6mvuNk7Ylp/s800/olivia1198.jpg", "comment_count": 1 }, { "title": "10 cent loosie", "url": "https://cocktailvirgin.blogspot.com/2013/05/10-cent-loosie.html", "published": "2013-05-07T11:30:00.000-04:00", "updated": "2017-07-26T15:22:23.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kenny Belanger", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "bitters (mole)", "mezcal" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "1/2 oz Cardamaro", "1/2 oz Black Cardamom Syrup", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Twist a lemon peel over the top.", "body_text": "2 oz Del Maguey Mezcal Vida\n1/2 oz Cardamaro\n1/2 oz Black Cardamom Syrup\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail coupe. Twist a lemon peel over the top.\nTwo Wednesdays ago, I ventured over to Brick & Mortar for cocktails. One of the new drinks on the menu, the 10 Cent Loosie, was created by bartender Kenny Belanger during an USBG-sponsored mezcal event which featured a talk given by Misty Kalkofen and a chance to play around with various mezcals. I believe that Kenny mentioned that he developed this one with Del Maguey Chichicapa, but they changed to the Vida to keep the menu price down. He also explained that he named the drink after single cigarettes that used to be for sale in certain stores for a dime, but I am guessing that the days of purchasing smokes for that price are long gone.\nThe lemon oil from the twist brightened the mezcal and herbal aroma. The herbal notes continued on into the sip where it mingled with the Cardamaro's wine, and the swallow proffered the agave, cardamom spice, and bitter notes. Finally, the 10 Cent Loosie finished with a pleasing combination chocolate and smoke.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KB68VXN_f5kcszVpaSWEpTrhnr_sfLhPXoNIZRr-Ovcx9yIMtmrpoVoakdb0EYwnr44JHrDXjxUkSA-PCRrrN6z4eD2sRnP6A2n-cpL2SNLK5XsQxCWaTthVlJ05nS4UqDGdJwsurB4z/s320/tencentloosie1199.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KB68VXN_f5kcszVpaSWEpTrhnr_sfLhPXoNIZRr-Ovcx9yIMtmrpoVoakdb0EYwnr44JHrDXjxUkSA-PCRrrN6z4eD2sRnP6A2n-cpL2SNLK5XsQxCWaTthVlJ05nS4UqDGdJwsurB4z/s800/tencentloosie1199.jpg", "comment_count": 0 }, { "title": "time traveler", "url": "https://cocktailvirgin.blogspot.com/2013/05/time-traveler.html", "published": "2013-05-07T12:19:00.000-04:00", "updated": "2017-07-26T15:21:49.858-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Phil MacLeod", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "gin", "lemon juice", "maraschino", "st. germain" ], "ingredients": [ "3/4 oz Citadelle Gin", "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz St. Germain", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "3/4 oz Citadelle Gin\n3/4 oz Luxardo Maraschino Liqueur\n3/4 oz St. Germain\n3/4 oz Lemon Juice\nShake with ice and strain into a rocks glass.\nFor my second drink at Brick & Mortar, I asked bartender Phil MacLeod for a drink called the Time Traveler that I had spotted on one of the Spin the Bottle menus that they had put on Twitter. The Time Traveler was served at the Spin the Bottle Turns 1 anniversary event a few weeks ago, and this elderflower Aviation of sorts was dubbed after the Saint Germain character who is a mysterious time traveler in the Castlevania video game series.\nThe Time Traveler greeted the nose with a gin and Maraschino aroma. The fruity sip shared the lemon juice and St. Germain's pear-like notes, and the swallow began with gin and ended with the Maraschino and St. Germain's floral elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgOI3ai2-sdZ3TSEJKDm6Bg6F-lmhZTNuPbvMfovInXNgWnVSdLFAkHrqcYwJN2x5pR7CzYO9tQ6itNdUEbbVg8TeYzto-5tzdFQ2a530ZsQHRu32qFUg21MJGC69AVDR3Fkt5NqecLL2/s320/timetraveler1200.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgOI3ai2-sdZ3TSEJKDm6Bg6F-lmhZTNuPbvMfovInXNgWnVSdLFAkHrqcYwJN2x5pR7CzYO9tQ6itNdUEbbVg8TeYzto-5tzdFQ2a530ZsQHRu32qFUg21MJGC69AVDR3Fkt5NqecLL2/s800/timetraveler1200.jpg", "comment_count": 0 }, { "title": "saber & foil", "url": "https://cocktailvirgin.blogspot.com/2013/05/saber-foil.html", "published": "2013-05-08T11:53:00.000-04:00", "updated": "2017-07-26T15:21:17.597-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Cali", "source": "California Gold", "year": null }, "categories": [ "#spoke", "campari", "rum (white)", "sherry", "vermouth (dry)" ], "ingredients": [ "1 oz Rhum Neisson Blanc", "1 oz Dolin Dry Vermouth", "1/2 oz Gran Classico", "1/2 oz Lustau Dry Amontillado" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "1 oz Rhum Neisson Blanc\n1 oz Dolin Dry Vermouth\n1/2 oz Gran Classico\n1/2 oz Lustau Dry Amontillado\nStir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nTwo Thursdays ago, I ventured over to Spoke Wine Bar in Davis Square. For a first drink, I asked bartender Sam Karachi for the Saber & Foil which he described as one of California Gold's creations. Cali later came over to discuss how she was influenced by Scott Holliday's\nDefensio\n, a rhum agricole riff on the classic gin-based\nLucien Gaudin\nCocktail. In keeping with the fencing theme and rhum agricole base, Cali shot for something a bit lighter in balance and similarly named the drink after some of the lighter thrusting weapons used in sword sport. Moreover, she wanted to keep the concept in line with a rhum agricole Negroni.\nThe Saber & Foil's grapefruit twist contributed greatly to the drink's aroma. The sip offered dry wine notes, and the swallow began with grassy followed by nutty and ending with bitter herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISwcQR69P2No90Q2M_acIxsNdOg9uLoTUpzdmkq7oQZpgOQ7Q3eXGR5WBT1HZEmYZp6EthExWer0Fe54uhXGWjmXrICRRE-0WTHRmu0zg7N_0j8vFZSCyQ1B2yCFL7gfv_2f8W8Z2pa82/s320/saberfoil1201.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISwcQR69P2No90Q2M_acIxsNdOg9uLoTUpzdmkq7oQZpgOQ7Q3eXGR5WBT1HZEmYZp6EthExWer0Fe54uhXGWjmXrICRRE-0WTHRmu0zg7N_0j8vFZSCyQ1B2yCFL7gfv_2f8W8Z2pa82/s800/saberfoil1201.jpg", "comment_count": 0 }, { "title": "sherry mai tai", "url": "https://cocktailvirgin.blogspot.com/2013/05/sherry-mai-tai.html", "published": "2013-05-08T12:09:00.001-04:00", "updated": "2026-03-11T13:03:47.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "curacao", "lemon juice", "orgeat", "sherry" ], "ingredients": [ "1 1/2 oz Dry Nutty Sherry (Lustau Amontillado)", "1/2 oz Sweet Sherry (Lustau Pedro Ximenez)", "1 oz Lemon Juice", "1/2 oz Orgeat (BG Reynolds)", "1/2 oz Curaçao (Pierre Ferrand)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with mint sprigs and add a straw.", "body_text": "1 1/2 oz Dry Nutty Sherry (Lustau Amontillado)\n1/2 oz Sweet Sherry (Lustau Pedro Ximenez)\n1 oz Lemon Juice\n1/2 oz Orgeat (BG Reynolds)\n1/2 oz Curaçao (Pierre Ferrand)\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with mint sprigs and add a straw.\nAfter reflecting on\nBelly Wine Bar\n's sherry-centric cocktail menu, I wondered what classic cocktails could be sherr-ified. I began to process some of the pleasing sherry combinations that I have tried, and I honed in on how the nuttier sherries, such as Olorosos and Amontillados, work rather elegantly with orgeat such as in Sahil Mehta's\nFour Moors\nand Todd Maul's\nJoe Bans You\n. From the orgeat aspect, I immediately thought of the Mai Tai and how adaptable that recipe is such as with the whiskey-based\nBluegrass Mai Tai\nand tequila-based\nPinky Gonzalez\n. So why not a sherry Mai Tai?\nSince I was not sure whether lime would work in this drink or whether I would need to switch to lemon as the Bluegrass Mai Tai did, I made both; however, my gut instinct that lemon was the way to go was correct. Once mixed, the mint garnish added a sweet spice over the Pedro Ximénez's raisin aroma. A citrussy sip from the lemon juice and orange liqueur paired well with the fruity grape notes, and the swallow was a pleasing combination of nutty and raisiny elements. I am happier with the way it turned out than with the name I dubbed this one -- it says it all but lacks panache.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgK0g7VmRfTrYrAltux1zLcs9l_Xdqe5_DHQPc3O0lQxlSVSvLF175r8ztlyiw-EvnxL8YkkqDL9vaIxmKN5te32ETmF5IDUgFMevboUtDPbsuwSMcAvzC8njnWCyyL6ZIvdscwRyLypA2/s320/sherrymaitai1202.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgK0g7VmRfTrYrAltux1zLcs9l_Xdqe5_DHQPc3O0lQxlSVSvLF175r8ztlyiw-EvnxL8YkkqDL9vaIxmKN5te32ETmF5IDUgFMevboUtDPbsuwSMcAvzC8njnWCyyL6ZIvdscwRyLypA2/s800/sherrymaitai1202.jpg", "comment_count": 5 }, { "title": "high noon", "url": "https://cocktailvirgin.blogspot.com/2013/05/high-noon.html", "published": "2013-05-09T11:30:00.000-04:00", "updated": "2017-07-26T15:19:55.762-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Naren Young", "source": "Imbibe Magazine", "year": 2013 }, "categories": [ "campari", "cointreau", "grapefruit juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Piedra Azul)", "1/2 oz Triple Sec (Cointreau)", "1/2 oz Campari", "1 oz Pink Grapefruit Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Blanco Tequila (Piedra Azul)\n1/2 oz Triple Sec (Cointreau)\n1/2 oz Campari\n1 oz Pink Grapefruit Juice\nShake with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.\nAfter the Sherry Mai Tai two Saturdays ago, I decided to make the High Noon from the May/June 2013 issue of\nImbibe Magazine\n. The recipe was crafted by Naren Young of New York City's Saxon & Parole, and it appears in the magazine's \"four ingredient challenge\" article. I was lured in for the combination of Campari and pink grapefruit juice has worked so well in the past such as in Chez Henri's\nShiver\n.\nThe aromas of the grapefruit oils mingled with the tequila notes on the nose. An orange and grapefruit sip was followed by tequila and Campari bitter flavors on the swallow and a peppery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxK7xl_UUvuTDc2zSHpa8yB_ja-e5hS9lET6vm5n-wCsHqR52qut-f0TjW8KUAXHYNYKXa2MPF-Ptt4A4zUyhxW5WSHfh3GR72Lsrmwx7uImCMR6ydhrAJOLV_1X05sMtUgdVtHX-nTUt/s320/highnoon1204.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxK7xl_UUvuTDc2zSHpa8yB_ja-e5hS9lET6vm5n-wCsHqR52qut-f0TjW8KUAXHYNYKXa2MPF-Ptt4A4zUyhxW5WSHfh3GR72Lsrmwx7uImCMR6ydhrAJOLV_1X05sMtUgdVtHX-nTUt/s800/highnoon1204.jpg", "comment_count": 0 }, { "title": "the maloney no. 2", "url": "https://cocktailvirgin.blogspot.com/2013/05/the-maloney-no-2.html", "published": "2013-05-09T12:41:00.000-04:00", "updated": "2017-07-26T15:19:27.396-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Durr", "source": "Food & Wine: Cocktails 2013", "year": 2013 }, "categories": [ "cynar", "maraschino", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bonded Bourbon (Fighting Cock (*))", "1 1/2 oz Sweet Vermouth (Cocchi)", "3/4 oz Cynar", "1/4 oz Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass containing ice. Garnish with an orange twist.", "body_text": "1 1/2 oz Bonded Bourbon (Fighting Cock (*))\n1 1/2 oz Sweet Vermouth (Cocchi)\n3/4 oz Cynar\n1/4 oz Maraschino Liqueur\nStir with ice and strain into a rocks glass containing ice. Garnish with an orange twist.\n(*) Not bonded, but at 103 proof, it is similar in strength.\nFinally, after the High Noon, I began perusing\nFood & Wine: Cocktails 2013\nwhere I spotted the Maloney No. 2. The recipe was created by John Durr of the Hawthorn Beverage Group in Louisville, and this Manhattan variation seemed like it would make for a solid nightcap. Once mixed, the twist's orange oils elegantly mingled with a vanilla-like note that I assume was from the Bourbon's barrel aging. Similar to a Manhattan, the sip greeted the tongue with grape and malt flavors. Finally, the swallow began with the whiskey followed by the Cynar bitter notes and ending with a Maraschino finish with lingering herbal notes from the amaro.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6rquJH4W_PUvEdTX_dZF8rS2qlbyawmsoE9gVSc5r28SQQp1kO6BaRW5-zmgVViQv-mu9Fhyphenhyphen-ARlApEurLiCTyiDpuhd3N3NaOxlFiMUhTv_INHNq03zM1eeMAOP1uY6LXYRdTpkFCT1/s320/maloneytwo1205.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6rquJH4W_PUvEdTX_dZF8rS2qlbyawmsoE9gVSc5r28SQQp1kO6BaRW5-zmgVViQv-mu9Fhyphenhyphen-ARlApEurLiCTyiDpuhd3N3NaOxlFiMUhTv_INHNq03zM1eeMAOP1uY6LXYRdTpkFCT1/s800/maloneytwo1205.jpg", "comment_count": 0 }, { "title": "maritime out", "url": "https://cocktailvirgin.blogspot.com/2013/05/maritime-out.html", "published": "2013-05-10T11:30:00.000-04:00", "updated": "2017-07-26T15:18:49.507-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "steelandrye" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Ted Gallagher", "source": "Steel & Rye", "year": null }, "categories": [ "#steelandrye", "lime juice", "quinquina", "rum (white)", "simple syrup" ], "ingredients": [ "3/4 oz Rhum Clément", "1 oz Bonal Gentiane Quinquina", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a white wine glass.", "body_text": "3/4 oz Rhum Clément\n1 oz Bonal Gentiane Quinquina\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a white wine glass.\nTwo Sundays ago, Andrea and I ventured down to Milton to eat dinner at Steel & Rye. The bar program there is now headed by Craigie on Main and No. 9 Park alum Ted Gallagher and another of the bartenders is Green Street and Alchemist Lounge alum Derric Crothers. While it was Derric's night off, we did have the honor of getting to sit at Ted's bar again. For a light start to the evening, I asked Ted for the Maritime Out which was his addition to the Daiquiri Time Out (or D.T.O.) phenomenon in the area. Some bars, such as Brick & Mortar, have D.T.O.'s as shooters or cocktails on the menu, and others have Daiquiri variations such as Eastern Standard's\nChappaquiddick\n. The Steel & Rye Daiquiri variation strayed by calling for rhum agricole with much of the spirit's potency cut with Bonal Gentiane Quinquina.\nThe Maritime Out offered a grape and grass aroma. The grape continued on into the sip along with the lime, and the swallow offered the rhum's grassiness balanced by the Bonal's bitter herbal notes and finishing clean from the lime crispness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimm364Snm2N9qgB85Gx0XW4r32p3lDj-YWTpvCXPDukfV3-n0cy8wte3Hi0kj1UDYHWpuX38FgWgB-Ii0T6QYWL-h88AlAtFYUDrhUD7oBkgrxOAu89wOXl684iZCI2d1aMgFWgp8VgcxD/s320/maritimeout1206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimm364Snm2N9qgB85Gx0XW4r32p3lDj-YWTpvCXPDukfV3-n0cy8wte3Hi0kj1UDYHWpuX38FgWgB-Ii0T6QYWL-h88AlAtFYUDrhUD7oBkgrxOAu89wOXl684iZCI2d1aMgFWgp8VgcxD/s800/maritimeout1206.jpg", "comment_count": 0 }, { "title": "good cuban", "url": "https://cocktailvirgin.blogspot.com/2013/05/good-cuban.html", "published": "2013-05-10T12:20:00.000-04:00", "updated": "2017-07-26T15:18:06.466-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "steelandrye" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Gallagher", "source": "Steel & Rye", "year": null }, "categories": [ "#steelandrye", "bitters (mole)", "lillet", "lime juice", "rum (white)", "simple syrup (mint)" ], "ingredients": [ "1 oz Plantation 3 Star Rum", "1/2 oz Lime Juice", "1/2 oz Mint Demerara Syrup", "1/2 oz Kina L'Avion d'Or", "1 dash Bittermens Mole Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Top with 2 oz dry sparkling wine.", "body_text": "1 oz Plantation 3 Star Rum\n1/2 oz Lime Juice\n1/2 oz Mint Demerara Syrup\n1/2 oz Kina L'Avion d'Or\n1 dash Bittermens Mole Bitters\nShake with ice and strain into a cocktail glass. Top with 2 oz dry sparkling wine.\nThe libation that Andrea started with at Steel & Rye was the Good Cuban. Bar manager Ted Gallagher described how it was his take on the Pegu Club's neo-classic, the\nOld Cuban\n. Once mixed, the lime paired elegantly on the nose with the mint's greenness and spice. Next, a citrussy wine sip led into a swallow that shared a glimmer of the white rum's character but mainly the mint and the Kina L'Avion's herbal flavors. Definitely on the lighter side of the spectrum from the one Eastern Standard makes with aged Barbancourt.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYdWizNGedvBIiCVayPt3ieh008fzb8zjw2s077pd1CoESNM6mmg7-H5SbD-FDQNiKkhr79Lu6TKgynhG4-etE91r9p2EhBDKAGgJPaM62C9_rdJPP4pbW3EJmHet8hdjq2MQHl0SNDw9/s320/goodcuban1207.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYdWizNGedvBIiCVayPt3ieh008fzb8zjw2s077pd1CoESNM6mmg7-H5SbD-FDQNiKkhr79Lu6TKgynhG4-etE91r9p2EhBDKAGgJPaM62C9_rdJPP4pbW3EJmHet8hdjq2MQHl0SNDw9/s800/goodcuban1207.jpg", "comment_count": 0 }, { "title": "eddie lynch", "url": "https://cocktailvirgin.blogspot.com/2013/05/eddie-lynch.html", "published": "2013-05-11T18:01:00.001-04:00", "updated": "2017-07-26T15:16:46.631-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "steelandrye" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ted Gallagher", "source": "Steel & Rye", "year": null }, "categories": [ "#steelandrye", "chartreuse (green)", "lemon juice", "orange juice", "soda", "vermouth (sweet)", "whiskey" ], "ingredients": [ "2 oz Canadian Club Whisky", "1/2 oz Lemon Juice", "1/4 oz Orange Juice", "1/4 oz Cocchi Sweet Vermouth", "2 dash Green Chartreuse" ], "instructions": "Shake with ice and strain into a Highball glass containing fresh ice. Top with 2 oz soda water, add a straw, and garnish with a \"traffic light\" (lime twist, lemon twist, and cherry on a pick).", "body_text": "2 oz Canadian Club Whisky\n1/2 oz Lemon Juice\n1/4 oz Orange Juice\n1/4 oz Cocchi Sweet Vermouth\n2 dash Green Chartreuse\nShake with ice and strain into a Highball glass containing fresh ice. Top with 2 oz soda water, add a straw, and garnish with a \"traffic light\" (lime twist, lemon twist, and cherry on a pick).\nFor my second drink at Steel & Rye, bartender Ted Gallagher recommended the Eddie Lynch, a tribute to his maternal grandfather; while Ted unfortunately never met his grandfather, he is name after him -- Edward Lynch Gallagher. Eddie grew up in Syracuse, NY, and he and his friends would break the traffic light in the Tipperary Hill neighborhood by throwing rocks at the red light. They complained to the city that the green should be on top (to mimic the Irish flag), and eventually the town gave in. To pay tribute to his grandfather's neighborhood, he based the libation roughly off of a\nTipperary\n, and since Eddie grew up to be a Canadian Club salesman, Ted swapped the Irish for Canadian whisky.\nTed's three color flag garnish captured the essence of his grandfather's childhood protest, and its green light on top provided a delightful lime oil aroma. A carbonated sip shared light citrus notes, and the swallow shared whiskey and hints of Chartreuse. I commented to Ted that the Eddie Lynch Highball reminded me of an easier drinking version of his\nEverybody is a Nun\nthat he crafted for the J.D. Salinger\n9 Stories\nevent last year.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvIouKb06soUbCJM8GY4Q8JM_EcXuuZDRNKuvd9ssNBHT1lBaVapTMiBcEpS_bCO6YJbSAxG27vKtxmE955kDP0xTIB4i2qW9M454dScex4sE-7PD01GKhn0XfWJ8mxL6UidGEme_TZ3G/s320/eddielynch1208.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvIouKb06soUbCJM8GY4Q8JM_EcXuuZDRNKuvd9ssNBHT1lBaVapTMiBcEpS_bCO6YJbSAxG27vKtxmE955kDP0xTIB4i2qW9M454dScex4sE-7PD01GKhn0XfWJ8mxL6UidGEme_TZ3G/s800/eddielynch1208.jpg", "comment_count": 0 }, { "title": "stagecoach traveler", "url": "https://cocktailvirgin.blogspot.com/2013/05/stagecoach-traveler.html", "published": "2013-05-13T11:30:00.000-04:00", "updated": "2017-07-26T15:16:06.421-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "steelandrye" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": null, "year": null }, "categories": [ "#steelandrye", "absinthe", "amaro", "aperol", "cognac", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac (*)", "1 oz Aperol", "1/2 oz Amaro S. Maria al Monte" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with Lucid Absinthe.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac (*)\n1 oz Aperol\n1/2 oz Amaro S. Maria al Monte\nStir with ice and strain into a rocks glass rinsed with Lucid Absinthe.\n(*) Now made with 3/4 oz rye whiskey and 3/4 oz Cognac.\nFor Andrea's second drink, bartender Ted Gallagher made her one of the drinks he had been working on that lacked a name. In fact, when Ted emailed me the name later that week, he also had updated the recipe from a Cognac base to a split spirits base of Cognac and rye akin to a\nSaratoga\n. The tasting notes below are for the way it was served that night with the brandy base though.\nThe Aperol's orange notes on the nose were spiced by the absinthe rinse's anise, and as the drink warmed up, the Cognac grape aromas became apparent. The orange notes continued into the sip where it joined the amaro's caramel, and the swallow presented Cognac and the S. Maria's herbal flavors and finished with the absinthe spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvtAQmXbQSpfHQi9buO9NBIZzg042ML9rNqlqSMm76-ShvQw4pN7XK_XOsa0LMYg8ygbvvWsFDTV66arD7WtaMeWjOMoFUuGOFAie3ubwdj6mf1YM6Aa2-lnEbxiwDawk54ZnCQdxNJ1J/s320/steelrye1210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvtAQmXbQSpfHQi9buO9NBIZzg042ML9rNqlqSMm76-ShvQw4pN7XK_XOsa0LMYg8ygbvvWsFDTV66arD7WtaMeWjOMoFUuGOFAie3ubwdj6mf1YM6Aa2-lnEbxiwDawk54ZnCQdxNJ1J/s800/steelrye1210.jpg", "comment_count": 0 }, { "title": "archipelago swizzle", "url": "https://cocktailvirgin.blogspot.com/2013/05/archipelago-swizzle.html", "published": "2013-05-13T12:33:00.000-04:00", "updated": "2017-07-26T15:15:08.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Colin Shearn", "source": "St. Charles Exchange", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "genever", "lemon juice", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Bols Genever", "3/4 oz Lemon Juice", "1/2 oz Vanilla Syrup (BG Reynolds)", "1/4 oz Velvet Falernum" ], "instructions": "Build in a Collins glass, add crushed ice to fill, and swizzle to mix and chill. Garnish with a large bouquet of mint bound with a thin lemon twist and with 3-4 dashes Angostura Bitters. Add a straw.", "body_text": "2 oz Bols Genever\n3/4 oz Lemon Juice\n1/2 oz Vanilla Syrup (BG Reynolds)\n1/4 oz Velvet Falernum\nBuild in a Collins glass, add crushed ice to fill, and swizzle to mix and chill. Garnish with a large bouquet of mint bound with a thin lemon twist and with 3-4 dashes Angostura Bitters. Add a straw.\nTwo Wednesdays ago, we began the evening with a drink that Colin Shearn created at the St. Charles Exchange in Louisville for the Bols Drink Around the World competition this year. I do not know whether I am a bigger fan of Swizzles or Colin Shearn's recipes, so when the two were in one, I was definitely game. Once mixed, the mint and lemon from the garnish joined the falernum and bitters' clove aroma. Next, a lemon and malt sip led into the Bols Genever flavors that were softened by the vanilla syrup. Towards the end of the drink, the bitters garnish entered into the taste profile and the Swizzle became rather dry and ripe with clove and allspice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAv9XDowKHsoU6mcI9R88GsTEo_9wHHWMRO1FW69vskTZbnwi5Gl65-E9sfUh2N-ehFSV0x6uJkxqNw5AMFmz5IEANEoNd0N45kx9daTQ6FMvBQIZfp8Z6ojbGfkJRcXtf2-V8kaz0a5x/s320/archipelagoswiz1212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAv9XDowKHsoU6mcI9R88GsTEo_9wHHWMRO1FW69vskTZbnwi5Gl65-E9sfUh2N-ehFSV0x6uJkxqNw5AMFmz5IEANEoNd0N45kx9daTQ6FMvBQIZfp8Z6ojbGfkJRcXtf2-V8kaz0a5x/s800/archipelagoswiz1212.jpg", "comment_count": 0 }, { "title": "countless night", "url": "https://cocktailvirgin.blogspot.com/2013/05/countless-night.html", "published": "2013-05-14T11:07:00.000-04:00", "updated": "2017-07-26T15:14:24.206-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Matt Seiter", "source": "Sanctuaria", "year": null }, "categories": [ "campari", "fernet-branca", "gin", "quinquina" ], "ingredients": [ "1 oz St. George Botanivore Gin", "1 oz Campari", "1/2 oz Bonal Gentiane-Quina", "1/2 oz Fernet Branca" ], "instructions": "Stir with ice and strain into cocktail glass. Garnish with orange oils from a twist.", "body_text": "1 oz St. George Botanivore Gin\n1 oz Campari\n1/2 oz Bonal Gentiane-Quina\n1/2 oz Fernet Branca\nStir with ice and strain into cocktail glass. Garnish with orange oils from a twist.\nAfter the Archipelago Swizzle, I was really excited to chose a drink from Gary Regan's new\nThe Negroni\n;\nwhile I got my copy through the Boston Shaker store, it is available at Amazon via the link above. In the book, besides my absurdist layered\nKnickroni\n, are drinks from Boston legends John Gertsen, Brother Cleve, Will Thompson, and Domingo-Martin Barreres, as well as other great bartenders across the country and world. For a starter, I picked Matt Seiter's Countless Night that he crafted at Sanctuaria in St. Louis. In this variation, he split the sweet vermouth into an intriguing combination of Fernet Branca and Bonal while holding everything else the same.\nThe Countless Night's oils from the orange twist colored the herbal aromas. A grape and somewhat caramel sip led into a gin swallow that showcased the Campari cross with Fernet's menthol-laden bitterness. With the Fernet and Bonal, the balance came across as drier than a regular Negroni despite what is probably a slightly higher sugar content.", "images": [ "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1907434356", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVoQdgmT5UVRXYvid1RqodRZOIRwx8seqasj_8rZ8pHRVNwJdJsRVYr9P0YeLdjwH4jpeAKD6xabA2KL0LSRiM0ReM6t8JktSzy3cE9M9IyFYFuIP-PcfQatiCKehyphenhyphenDMXCHCAuUkljBT8/s320/countlessnight1213.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVoQdgmT5UVRXYvid1RqodRZOIRwx8seqasj_8rZ8pHRVNwJdJsRVYr9P0YeLdjwH4jpeAKD6xabA2KL0LSRiM0ReM6t8JktSzy3cE9M9IyFYFuIP-PcfQatiCKehyphenhyphenDMXCHCAuUkljBT8/s800/countlessnight1213.jpg", "comment_count": 0 }, { "title": "elysian fields", "url": "https://cocktailvirgin.blogspot.com/2013/05/elysian-fields.html", "published": "2013-05-14T12:20:00.000-04:00", "updated": "2017-07-26T15:13:44.329-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75 Bar", "year": 2013 }, "categories": [ "bitters (Peychaud's)", "chartreuse (yellow)", "cognac", "maraschino", "orange juice" ], "ingredients": [ "2 oz VS Cognac (Pierre Ferrand 1840)", "1/4 oz Maraschino Liqueur", "1/4 oz Yellow Chartreuse", "1/4 oz Peychaud's Bitters", "1/2 oz Orange Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "2 oz VS Cognac (Pierre Ferrand 1840)\n1/4 oz Maraschino Liqueur\n1/4 oz Yellow Chartreuse\n1/4 oz Peychaud's Bitters\n1/2 oz Orange Juice\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\nFinally, after the Countless Night, I wanted a nightcap so I picked up the new\nFood & Wine: Cocktails 2013\nand found Chris Hannah's Elysian Fields that he created an Arnaud's French 75 Bar. With a decent but not overwhelming portion of Peychaud's Bitters balanced by Yellow Chartreuse, Maraschino, and orange juice, I was definitely intrigued by this Cognac drink. I am split as to what might have influenced Chris to name this drink the Elysian Fields more. On one hand, I figured that he named it after the street in New Orlean's Marigny that runs parallel to Frenchman (and also home to the Mixoloseum's bed & breakfast in 2010); on the other hand, Chris has shown an interest in Greek myths before such as with his\nThamyris\n. In mythology, Elysian Fields are the final resting places for the heroic and the virtuous people's souls.\nOnce mixed, the lemon twist joined the Cognac aroma and hints of Maraschino and Peychaud's anise. An orange and cherry flavored sip gave way to a Cognac and Maraschino swallow with a dry herbal finish. While the orange juice seems to donate a bit of smoothness here, it did seem to make the Yellow Chartreuse rather subtle in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuofg6B9vvJv7pjEwD0995e1v9EaYEbu7grX5j_DdvxUkRUavWavczHHBWETBygSVaADMlKUpGjP5n-xpvTCU_nwMnMtk59TUvvDkhw5EnDrQrYbNOE1W8Ty3Ff4ahBRBaadeI_hZbO0v/s320/elysianfields1215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuofg6B9vvJv7pjEwD0995e1v9EaYEbu7grX5j_DdvxUkRUavWavczHHBWETBygSVaADMlKUpGjP5n-xpvTCU_nwMnMtk59TUvvDkhw5EnDrQrYbNOE1W8Ty3Ff4ahBRBaadeI_hZbO0v/s800/elysianfields1215.jpg", "comment_count": 1 }, { "title": "sock drawer sexuality", "url": "https://cocktailvirgin.blogspot.com/2013/05/sock-drawer-sexuality.html", "published": "2013-05-15T11:30:00.000-04:00", "updated": "2017-07-26T15:13:10.051-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "amaretto", "bitters (Angostura)", "lemon juice", "tequila" ], "ingredients": [ "1 1/2 oz Luxardo Amaretto", "3/4 oz Siete Leguas Añejo Tequila", "3/4 oz Lemon Juice", "1/2 oz Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Luxardo Amaretto\n3/4 oz Siete Leguas Añejo Tequila\n3/4 oz Lemon Juice\n1/2 oz Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, Andrea and I ventured over to South Boston to pay bartender John Mayer a visit at Local 149. For a first drink, John recommended a drink that he had been tinkering with; he had riffed off of a recipe of his called the Rest Stop by substituting amaretto for the St. Germain, and adding tequila to the mix. For a name, he called it the Sock Drawer Sexuality which made me think of Clio's\nMary's Sock Drawer\n. John did remind me that his wife is a sexuality teacher, so ideas like\nMagic Wand Malfunction\nare just common topics of conversation at home. The Sock Drawer Sexuality also reminded me a little of No. 9 Park's\nDiversionary Dam\ngiven the liqueur-Angostura combination.\nThe Sock Draw Sexuality began with the amaretto's almond aroma. The amaretto continued on into the sip along with the lemon and into the swallow where it mingled first with a glimmer of the tequila and then the dry wave of Angostura spice. The balance of amaretto with bitter and citrus here also made me think of Trina's Starlite Lounge's\nSuze-E-Q\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDUplbydAaMs6I8ytjHjaxGc1mzk1GLuLNDANNFI_lcDmPtOKhSCnKOko_WKhFvJ8xICSImHerUNOqMteMXuHRgrPveTwQYUhfGyMsRSH7KHfBdoqsPaAvxFbRe9jBVwHgGQqQQx45961/s320/sockdrawer1216.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDUplbydAaMs6I8ytjHjaxGc1mzk1GLuLNDANNFI_lcDmPtOKhSCnKOko_WKhFvJ8xICSImHerUNOqMteMXuHRgrPveTwQYUhfGyMsRSH7KHfBdoqsPaAvxFbRe9jBVwHgGQqQQx45961/s800/sockdrawer1216.jpg", "comment_count": 0 }, { "title": "2011", "url": "https://cocktailvirgin.blogspot.com/2013/05/2011.html", "published": "2013-05-15T12:10:00.000-04:00", "updated": "2017-07-26T15:12:33.675-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": null }, "categories": [ "#local149", "bitters (orange)", "campari", "mezcal", "quinquina", "sherry" ], "ingredients": [ "1 oz Campari", "1 oz Lustau Dry Oloroso Sherry", "1 oz Bonal Gentiane-Quina", "1 dash Angostura Orange Bitters", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with Fidencio Mezcal. Twist an orange peel over the top.", "body_text": "1 oz Campari\n1 oz Lustau Dry Oloroso Sherry\n1 oz Bonal Gentiane-Quina\n1 dash Angostura Orange Bitters\n1 pinch Salt\nStir with ice and strain into a rocks glass rinsed with Fidencio Mezcal. Twist an orange peel over the top.\nFor my second drink at Local 149, bartender John Mayer suggested something on the lighter side containing Bonal. Originally, he had named it an \"Acquired Taste,\" but he later changed it to a year. I mentioned that his tribute to what was en vogue then was similar to the\nBartender's Bingo\nthat Luke O'Neil and Sam Gabrielli invented the year in between then and now. Moreover, the combination of Campari and Bonal was one that I enjoyed recently in the\nStreets of San Miguel\n.\nThe orange oil from the twist and the mezcal from the rinse greeted the nose. A grape sip shared a hint of orange, and a nutty, gentian, and Campari swallow rounded out the drink. Regardless of the year slapped on to the name, these flavor combinations still hold up rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcLx2jsIWar8qN_atpIxIsweODlaG425f8fPfbJO2HJPR2TK1h1oBbTGQKIBg5JtpXTHVnn_Pq0XBi6bdkz5f4C6MVWS_4S4KmC8KSO86XS0CDhN24FUabfeRFwwCRskto3Oyaieqbplm/s320/the2011_1217.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcLx2jsIWar8qN_atpIxIsweODlaG425f8fPfbJO2HJPR2TK1h1oBbTGQKIBg5JtpXTHVnn_Pq0XBi6bdkz5f4C6MVWS_4S4KmC8KSO86XS0CDhN24FUabfeRFwwCRskto3Oyaieqbplm/s800/the2011_1217.jpg", "comment_count": 0 }, { "title": "[gens du monde]", "url": "https://cocktailvirgin.blogspot.com/2013/05/gens-du-monde.html", "published": "2013-05-16T11:30:00.000-04:00", "updated": "2017-07-26T15:12:27.640-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "snifter", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Local 149", "year": 2011 }, "categories": [ "#local149", "amaro nonino", "bitters (Angostura)", "bitters (mole)", "bitters (orange)", "quinquina", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Maurin Quina", "3/4 oz Bookers Bourbon", "3/4 oz Amaro Nonino", "4 dash Angostura Bitters", "2 dash Angostura Orange Bitters", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a snifter glass.", "body_text": "1 1/2 oz Maurin Quina\n3/4 oz Bookers Bourbon\n3/4 oz Amaro Nonino\n4 dash Angostura Bitters\n2 dash Angostura Orange Bitters\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a snifter glass.\nWhile I was enjoying my 2011 at Local 149, John Mayer made Andrea a Bourbon drink that was heavy on the Maurin Quina. Since it lacked a name, I later dubbed it the Gens du Monde after a book of caricatures that Leonetto Cappiello did a few years before he got famous for designing a Maurin Quina poster that is now the bottle's label. Once mixed, the drink proffered a cherry and Bourbon aroma. The cherry continued into the sip where it paired with the Amaro Nonino's caramel. Finally, the swallow began with Bourbon and bitter herbal complexity and ended with a sweet chocolate-cherry finish. Overall, I enjoyed my tastes of Andrea's drink, but perhaps the cherry could be dialed back to an equal parts Maurin, amaro, and whiskey drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLGmIK5pPcNdmTy6F8jj64QyCsXTq6BCWeCAYN1J_S7pz8Yk-szY2OOwNhZ_x-03GguORNTxV1P4OFM4shMqVAbcX3yQwYoIuiXxgQN4wWxf1iz8oGnxxBvYVDN5xPZCQ6fdmypB6Uo5N/s320/local149_1218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLGmIK5pPcNdmTy6F8jj64QyCsXTq6BCWeCAYN1J_S7pz8Yk-szY2OOwNhZ_x-03GguORNTxV1P4OFM4shMqVAbcX3yQwYoIuiXxgQN4wWxf1iz8oGnxxBvYVDN5xPZCQ6fdmypB6Uo5N/s800/local149_1218.jpg", "comment_count": 0 }, { "title": "turn of the century", "url": "https://cocktailvirgin.blogspot.com/2013/05/turn-of-century.html", "published": "2013-05-16T12:19:00.000-04:00", "updated": "2017-07-26T15:10:47.097-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Maxwell Britten", "source": "Maison Premiere", "year": 2013 }, "categories": [ "absinthe", "creme de cacao", "lemon juice", "lillet", "simple syrup" ], "ingredients": [ "3/4 oz Kübler (or other blanche) Absinthe", "3/4 oz Lillet Blanc (Cocchi Americano)", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1/4 oz Crème de Cacao (Marie Brizard)" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "3/4 oz Kübler (or other blanche) Absinthe\n3/4 oz Lillet Blanc (Cocchi Americano)\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1/4 oz Crème de Cacao (Marie Brizard)\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nTwo Fridays ago for the cocktail hour, I opened up the new\nFood & Wine: Cocktails 2013\nand found the Turn of the Century by Maxwell Britten of Maison Premiere in Brooklyn. Maison Premiere is an oyster bar with an emphasis on Champagne and absinthe, and from their two dozen absinthes, Maxwell selected Kübler to craft a variation of the 20th Century.\nThe lemon twist brightened the absinthe's anise aroma and prepared the mouth for the lemon sip that was softened by the Cocchi Americano's sweet wine notes. The absinthe reared itself on the swallow which finished with a hint of cacao at the end. Whether it was the recipe's balance or the choice of Kübler, I was surprised at how the Turn of the Century was rather soft for such an absinthe-forward libation.", "images": [ "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1932624554", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuipOVKMXasXTxQmlL2nHczCjpgBjKFDemP5YPUwjy805r7XMrjy10jly5vMbLVNwfeJ4K0-wPZa9hjJdJZ25bNAjtSTfKOJYzXP9CQ3LJbub3xuUc1P3GGuXvfP4P3r5hiFmaCLtPBtnt/s320/turnofcentury1219.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuipOVKMXasXTxQmlL2nHczCjpgBjKFDemP5YPUwjy805r7XMrjy10jly5vMbLVNwfeJ4K0-wPZa9hjJdJZ25bNAjtSTfKOJYzXP9CQ3LJbub3xuUc1P3GGuXvfP4P3r5hiFmaCLtPBtnt/s800/turnofcentury1219.jpg", "comment_count": 0 }, { "title": "black snake", "url": "https://cocktailvirgin.blogspot.com/2013/05/black-snake.html", "published": "2013-05-17T11:36:00.000-04:00", "updated": "2017-07-26T15:10:08.201-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Myers & Chang", "year": 2013 }, "categories": [ "#other", "cynar", "lime juice", "rum", "soda" ], "ingredients": [ "1 1/2 oz Cruzan Black Strap Rum", "3/4 oz Cynar", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Fizz glass. Top with 1 oz Coca Cola.", "body_text": "1 1/2 oz Cruzan Black Strap Rum\n3/4 oz Cynar\n1/2 oz Lime Juice\nShake with ice and strain into a Fizz glass. Top with 1 oz Coca Cola.\nTwo Sundays ago, Andrea and I ventured down to Myers & Chang for dinner. Instead of a beer, I opted for a cocktail that I had spotted last time but passed on; this time, the combination of black strap rum, Cynar, lime, and cola was too curious to pass up. They had named the libation the Black Snake after the Chinese zodiac symbol for 2013. Cynar, black strap rum, and citrus have worked well in the past in drinks like Derek Brown's\nThe Getaway\n, and Coke seemed like it would add some synergy to the mix.\nThe Black Snake proffered a lime and molasses nose that led into a lime and caramel sip. Most of the rum and its molasses flavors appeared on the swallow along with the Cynar-cola bitter notes. Over all, the Cynar and Coke worked rather well together, and the whole mixture came across like a more complex\nKill Divil\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIWvfmCAcCzrBcvU4EJpeVs5_TJ3_LPeoB4Nh68wtLV5MDgJjP0aBKnpNuixJLxVWv-2a1uQwdJzhm74GCnnV5KrtvUhpTTocILjPtfqxFkv9APhlelWSyiavQ-9BnRdXB8-3oUmhukWT/s320/blacksnake1220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIWvfmCAcCzrBcvU4EJpeVs5_TJ3_LPeoB4Nh68wtLV5MDgJjP0aBKnpNuixJLxVWv-2a1uQwdJzhm74GCnnV5KrtvUhpTTocILjPtfqxFkv9APhlelWSyiavQ-9BnRdXB8-3oUmhukWT/s800/blacksnake1220.jpg", "comment_count": 2 }, { "title": "sagerac", "url": "https://cocktailvirgin.blogspot.com/2013/05/sagerac.html", "published": "2013-05-17T12:35:00.000-04:00", "updated": "2017-07-26T15:09:30.334-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (Angostura)", "bitters (Peychaud's)", "herbsainte", "simple syrup", "tequila", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Witches' Garden\" (MxMo LXXIII), was picked by Mark Holmes of the\nCardiff Cocktails\ntumblr. Mark's challenge was, \"As far back as we can look, the use of fresh herbs have been prevalent in the world of mixed drinks. From the early days of the julep, through Williams Terrington's 19th century\nCooling Cups and Dainty Drinks\n, to Don the Beachcomber's ahead of their time Tiki drinks, fresh herbs have always been at the forefront of mixology. So let's take influence from the bartenders that once ruled the world of mixology, raid your herb garden that too often gets neglected, and start mixing.\"\nWhen reading over the theme's description about the herb garden, I thought about what herbs were already up. Since there was already a mint-themed Mixology Monday, I considered the thyme, chives, catnip, and sage that are already up. The concept of a tequila-sage pairing came to mind, and I set about to find a recipe to match. While I did find a recipe, it was actually created as a\nrye drink first\n, and after making both, I felt that the rye version was superior despite my predisposition to the pairing. That recipe was Jacques Bezuidenhout's sage Sazerac, the Sagerac, and after Jacques became the Tequila Partida bartender ambassador, he created the tequila variation. Note: the below recipe has been adapted and scaled down by a third to make it less of a spirit bomb.\nSagerac\n• 2 oz Rye Whiskey (*)\n• 1/4 oz Simple Syrup\n• 3 dash Peychaud's Bitters\n• 1 dash Angostura Bitters\n• 4-6 Sage Leaves\nLightly muddle the sage leaves with the simple syrup and bitters. Stir with ice and strain into a rocks glass rinsed with Herbsaint. Garnish with a fresh sage leaf.\n(*) For the Tequila Sagerac, substitute 1 oz Reposado Tequila and 1 oz Blanco Tequila in place of the rye.\nFor the rye version, the sage and the Herbsaint's anise paired up on the nose to generate an almost minty aroma. A sweet, malty sip led into a rye swallow containing minty, anise, and spice flavors; finally, the swallow ended with lingering sage notes. The tequila version was not too much different, but the sip was less distinctive with only a slight aged flavor from the reposado tequila, and the swallow also began with the agave notes.\nSo thank you to Mark conjuring the witches but not having anyone turned into a toad during this month's Mixology Monday. Quite curious as to what other herbs people will select with for this event. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-u0gS0khR9oesF15UA4MYPbyUgPJulZ-XgiT8dVr3aqUeh5fiQ1YsYbci5ld8ktqRBCUprGCvJYEHy2VYNWgpBZp-aWOtx9zGrDDh9EfYWGG8gOIw7slNr1a5Xg_b7giKDN64fTGDzmDr/s320/sagerac1237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": "passaggio", "url": "https://cocktailvirgin.blogspot.com/2013/05/passaggio.html", "published": "2013-05-20T12:12:00.000-04:00", "updated": "2017-07-26T15:08:34.437-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jared Sadoian", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro nonino", "batavia arrack", "bitters (Angostura)", "lillet" ], "ingredients": [ "1 oz Batavia Arrack", "1 oz Cocchi Americano", "3/4 oz Amaro Nonino", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 oz Batavia Arrack\n1 oz Cocchi Americano\n3/4 oz Amaro Nonino\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nAfter Myers & Chang, we stopped into Craigie on Main on the way home. For a first drink, I asked bartender Ann Thompson for the Passaggio created by Jared Sadoian. Jared later explained that it was his gateway to bitter drinks idea to bring guests into appreciating amaros and the like. Moreover, the Passaggio has a bitter edge but it is a little sweet and easy to drink. When I enquired about the Batavia Arrack, Jared explained that it was originally a rhum agricole drink (1 1/2 rhum, 1 Cocchi Americano, 1/2 Nonino) until this menu item depleted their agricole stock.\nThe orange twist contributed greatly to the Passaggio's aroma at first but later more and more Batavia Arrack notes crept in. The sip had the continuation of citrus notes along with the caramel from the Amaro Nonino, and the swallow showcased the Batavia Arrack's funk balanced by the rich herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4R3tptxsfpZYYYpikuUxRp-HslgR0wAnKeb0NTSaMumUtuGFGcQCZd35soJV3YEg90ZGpjL4IUOA1lvAUNjW6nkaSrPRPY8yXNs3w3sL0fjAykEhiBorGKaO5FWRDUGMqyjLma85KqeZ/s320/passaggio1221.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4R3tptxsfpZYYYpikuUxRp-HslgR0wAnKeb0NTSaMumUtuGFGcQCZd35soJV3YEg90ZGpjL4IUOA1lvAUNjW6nkaSrPRPY8yXNs3w3sL0fjAykEhiBorGKaO5FWRDUGMqyjLma85KqeZ/s800/passaggio1221.jpg", "comment_count": 0 }, { "title": "bayeux cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/05/bayeux-cocktail.html", "published": "2013-05-20T12:23:00.000-04:00", "updated": "2017-07-26T15:07:56.681-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ann Thompson", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "aquavit", "benedictine", "calvados", "tea" ], "ingredients": [ "1 1/2 oz Lecompte 5 Year Calvados", "1/2 oz Krogstad Aquavit", "1/2 oz Benedictine", "1/2 oz Earl Grey Syrup" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Lecompte 5 Year Calvados\n1/2 oz Krogstad Aquavit\n1/2 oz Benedictine\n1/2 oz Earl Grey Syrup\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top.\nFor a final libation at Craigie on Main, I asked bartender Ann Thompson for the Bayeux Cocktail. The drink's name makes reference to the town in Normandy where Lecompte Calvados is produced. Once mixed, the drink provided a fruity aroma from the orange oils, Calvados' apple, and Earl Grey's bergamot that was all spiced by the aquavit's caraway. The Calvados contributed both an apple sip and swallow, and the swallow was greatly complemented by the caraway and other herbal elements in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLXn12LJRbDw9VCKQp0NQpovY3NnFHbTWsKwt1n9BZTA6d9k69MSKbqb591pQbg3y1Futfm_LgEwUe_BZyA5J3hqoe2v-jqvfLc40XJ8U1ADnDlnsQdDxHrvX5KIptw3ZPsxz-pVlzlqn/s320/bayeux1222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLXn12LJRbDw9VCKQp0NQpovY3NnFHbTWsKwt1n9BZTA6d9k69MSKbqb591pQbg3y1Futfm_LgEwUe_BZyA5J3hqoe2v-jqvfLc40XJ8U1ADnDlnsQdDxHrvX5KIptw3ZPsxz-pVlzlqn/s800/bayeux1222.jpg", "comment_count": 0 }, { "title": "captain kidd", "url": "https://cocktailvirgin.blogspot.com/2013/05/captain-kidd.html", "published": "2013-05-21T11:30:00.000-04:00", "updated": "2017-07-26T15:07:09.966-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's Book of Food & Drink", "year": null }, "categories": [ "bitters (orange)", "rum", "scotch", "sherry" ], "ingredients": [ "1 oz Jamaican Rum (Appleton VX)", "1/2 oz Dry Sherry (Lustau Oloroso)", "1/2 oz Scotch (Pig's Nose)", "1 tsp Sugar (1/4 oz Simple Syrup)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain in a cocktail glass.", "body_text": "1 oz Jamaican Rum (Appleton VX)\n1/2 oz Dry Sherry (Lustau Oloroso)\n1/2 oz Scotch (Pig's Nose)\n1 tsp Sugar (1/4 oz Simple Syrup)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain in a cocktail glass.\nA few Mondays ago for the cocktail hour, I began to flip through my new acquisition of Trader Vic's\nBook of Food & Drink\nwhich I found at a rather affordable price at an antique shop. I decided to go easy with the rum and Scotch choice using Appleton and a blended whisky instead of the Smith & Cross Rum and Laphroaig 10 Year that I might have grabbed on another evening.\nThe Captain Kidd presented a fruit aroma from the sherry that led into a dry grape and malt sip. The swallow then offered the rum, sherry's raisin, and hints of orange on the finish. Interestingly, the Scotch was at first more noticeable on the sip and then later on the swallow. Overall, the Captain Kidd reminded me a bit of an\nArawac\nwith extra complexity from the Scotch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxYYbbOlaiCU61nISJ8Pt9PiUXjYPXOneTYeyYH7rhwyJbK-0lRPsyME7hcoqCKPBDE_XbPryiEa_-6H5lPLM_V8znXn7YGx_gu8SaZ0u3dOwK20nNkTP1wdMRgVzkyZkebNWoFxLK7y1/s320/captainkidd1223.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxYYbbOlaiCU61nISJ8Pt9PiUXjYPXOneTYeyYH7rhwyJbK-0lRPsyME7hcoqCKPBDE_XbPryiEa_-6H5lPLM_V8znXn7YGx_gu8SaZ0u3dOwK20nNkTP1wdMRgVzkyZkebNWoFxLK7y1/s800/captainkidd1223.jpg", "comment_count": 0 }, { "title": "i'm on a boat", "url": "https://cocktailvirgin.blogspot.com/2013/05/im-on-boat.html", "published": "2013-05-21T12:34:00.000-04:00", "updated": "2017-07-26T15:06:35.424-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jamie Walsh", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "bitters (Angostura)", "cognac", "curacao", "grapefruit juice", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 oz Cognac", "1 oz Sailor Jerry's Spiced Rum", "1/2 oz Marie Brizard Curaçao", "1/2 oz Orgeat", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a pineapple fruit leaf, an orange twist, and a cherry, and add a straw.", "body_text": "1 oz Cognac\n1 oz Sailor Jerry's Spiced Rum\n1/2 oz Marie Brizard Curaçao\n1/2 oz Orgeat\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a pineapple fruit leaf, an orange twist, and a cherry, and add a straw.\nTwo Tuesdays ago, I stopped into Stoddard's before attending the soirée for Count Branca (of Fernet Branca) at Silvertone. I was originally going to get one of the interesting beers off of Stoddard's ever-changing list, but bar manager Jamie Walsh suggested that I try the new menu item, the I'm on a Boat. He explained that it was their riff on the Mai Tai that they named after the Saturday Night Live music video sketch.\nThe orange twist contributed greatly to the drink's aroma. The grapefruit juice played a major part of the sip; moreover, the combination of lime, curaçao, and Angostura Bitters seemed to bolster this perception as it does in the\nPegu Club\n. Finally, the Cognac notes appeared on the swallow along with the orgeat's nuttiness and the rum and bitters' spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVyJ67Kkdr0SF7GbgjmrrfiRgdipwPc3NUP602D7ZmRj7kNjCu71pyUz1KvTYno3x8DlBsOt8J1XabERNC8vbYiyfCXIMUNzkYn0zarkLN8nxnEBiSLEoYd4YKuvGCpZY8rrF8GdDCn1A/s320/imonaboat1224.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVyJ67Kkdr0SF7GbgjmrrfiRgdipwPc3NUP602D7ZmRj7kNjCu71pyUz1KvTYno3x8DlBsOt8J1XabERNC8vbYiyfCXIMUNzkYn0zarkLN8nxnEBiSLEoYd4YKuvGCpZY8rrF8GdDCn1A/s800/imonaboat1224.jpg", "comment_count": 0 }, { "title": "home wrecker", "url": "https://cocktailvirgin.blogspot.com/2013/05/home-wrecker.html", "published": "2013-05-22T11:30:00.000-04:00", "updated": "2017-07-26T15:06:29.780-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Nugent", "source": "Silvertone", "year": null }, "categories": [ "#silvertone", "lemon juice", "punt e mes", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Punt e Mes", "1/2 oz St. Germain", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Punt e Mes\n1/2 oz St. Germain\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nAfter having a drink at Stoddard's and chatting with bar manager Jamie Walsh for a bit, I headed over to Silvertone to attend the soirée held for Count Branca of Fernet Branca fame. The Count is a pleasing fellow that reminded people of Arthur with his carefree love of life (and all things Fernet Branca). One of the drinks I had was the\nToronto\nand the Count was curious for he never had tried this gem first published in the 1940s; I was a bit surprised until he explained that in Italy, people drink it straight or in coffee, but he was game to drink one.\nSince the Branca product line contains other spirits including Punt e Mes, I also opted for an original created by bartender John Nugent called the Home Wrecker. John explained that Silvertone's John Childs asked for something summery, and for inspiration, John looked towards Misty Kalkofen's\nMaximilian Affair\n. Once shaken and strained, the Home Wrecker's nose was full of rye and floral notes. A malt and lemon sip led into a swallow that started with rye and ended with bitter floral flavors and a tart lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRS2LtIZpzpTuDfj1JU_aywRVohO8smr_GwrZv-nrHGwF_K-jsvQ_c96G2g2Bmlb74ErTMnOdw4nJibe39ykSTFF2WZX1dmnjbSTGlaJsvjUqFO4i-lBU00VWIajDMrGr88ak82jsU8GK/s320/homewrecker1225.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRS2LtIZpzpTuDfj1JU_aywRVohO8smr_GwrZv-nrHGwF_K-jsvQ_c96G2g2Bmlb74ErTMnOdw4nJibe39ykSTFF2WZX1dmnjbSTGlaJsvjUqFO4i-lBU00VWIajDMrGr88ak82jsU8GK/s800/homewrecker1225.jpg", "comment_count": 0 }, { "title": "blackheart", "url": "https://cocktailvirgin.blogspot.com/2013/05/blackheart.html", "published": "2013-05-22T12:10:00.000-04:00", "updated": "2017-07-26T14:51:27.512-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "beer", "bitters (Angostura)", "drambuie", "lime juice", "orange juice" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "1/2 oz St. Elizabeth Allspice Dram", "1/2 oz Molasses Syrup (1:1)", "1/2 oz Orange Juice", "1/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass containing 3 ice cubes. Top with 2 oz of Notch Session Ale and add straws.", "body_text": "1 1/2 oz Batavia Arrack\n1/2 oz St. Elizabeth Allspice Dram\n1/2 oz Molasses Syrup (1:1)\n1/2 oz Orange Juice\n1/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass containing 3 ice cubes. Top with 2 oz of Notch Session Ale and add straws.\nTwo Wednesdays ago, I ventured over to Brick & Mortar where Matthew Schrage and Phil MacLeod were tending bar. For a drink, I asked for the Blackheart off the menu for this beer cocktail had a pirate-y feel and both Batavia Arrack and beer as ingredients are big draws for me.\nThe Blackheart's allspice and lime notes greeted the nose. The citrus continued into the sip where it mingled with the beer's crisp carbonation. The swallow presented the Batavia Arrack that was smoothed over by the molasses, and it ended with an allspice finish from the liqueur and bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MYevOZzejhsqrnxK7vXzV4ShO8V-yfGgA7UjneFpciDNG3XrBheuiBSKJ3k_7uH5MtL7N2vxUoDX427WLesg8rTBSAV0U4_tsreB0yJO1AL8XdO5e909QrzEtt8NGtKT1T4oPm02lsyb/s320/blackheart1226.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MYevOZzejhsqrnxK7vXzV4ShO8V-yfGgA7UjneFpciDNG3XrBheuiBSKJ3k_7uH5MtL7N2vxUoDX427WLesg8rTBSAV0U4_tsreB0yJO1AL8XdO5e909QrzEtt8NGtKT1T4oPm02lsyb/s800/blackheart1226.jpg", "comment_count": 0 }, { "title": "sandpiper", "url": "https://cocktailvirgin.blogspot.com/2013/05/sandpiper.html", "published": "2013-05-23T11:30:00.000-04:00", "updated": "2017-07-26T14:50:49.938-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Peter Cipriani", "source": "Franklin Southie", "year": null }, "categories": [ "#franklin", "kahlua", "pineapple juice", "rum" ], "ingredients": [ "2 oz Zaya Gran Reserva 12 Year Rum", "1/2 oz Luxardo Espresso Liqueur", "2 oz Pineapple Juice", "1/2 oz Cream of Coconut" ], "instructions": "Shake with ice in a Highball glass. Add a straw.", "body_text": "2 oz Zaya Gran Reserva 12 Year Rum\n1/2 oz Luxardo Espresso Liqueur\n2 oz Pineapple Juice\n1/2 oz Cream of Coconut\nShake with ice in a Highball glass. Add a straw.\nTwo Thursdays ago, I ventured over to the Franklin Southie to sit at Peter Cipriani's bar. For a drink, I asked Peter for the Sandpiper; while it seemed like a coffee-flavored riff on a classic\nPainkiller\n, the Sandpiper did reminded me of the\nBeach Cruiser\nfrom the Franklin's sister restaurant, the Citizen Public House, especially with the call for Zaya 12 Year Rum.\nThe Sandpiper shared a dark rum and coffee nose that led into a caramel sip with the espresso liqueur's roast notes and the coconut's smoothness. The coconut continued on into the swallow but it was taken over by the pineapple, coffee, and dark rum flavors, and the drink's finish alternated between lingering pineapple and coffee roast notes. Indeed, the combination of pineapple, coffee, and dark rum turned out to be an amazing combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSY7_4zMrot10AFFXsXNt1OY2JKCGt7WSNqw2yeNzqyULtLvIZXwf6NZoLgZRD2d6F2H9nAxZ0RBmU_Z8c-0qaGxs1Zf0HK6CblT7iozhT2yeqk4gpQWEIEwh81BRj56iVXviJHvYsST2/s320/sandpiper1229.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSY7_4zMrot10AFFXsXNt1OY2JKCGt7WSNqw2yeNzqyULtLvIZXwf6NZoLgZRD2d6F2H9nAxZ0RBmU_Z8c-0qaGxs1Zf0HK6CblT7iozhT2yeqk4gpQWEIEwh81BRj56iVXviJHvYsST2/s800/sandpiper1229.jpg", "comment_count": 0 }, { "title": "afterword", "url": "https://cocktailvirgin.blogspot.com/2013/05/afterword.html", "published": "2013-05-23T12:25:00.000-04:00", "updated": "2017-07-26T14:50:14.951-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Karachi", "source": "Spoke Wine Bar", "year": null }, "categories": [ "#spoke", "amaro", "champagne", "chartreuse (yellow)", "lime juice", "mezcal" ], "ingredients": [ "1/2 oz Mezcal", "1/2 oz Yellow Chartreuse", "1/2 oz Amaro Montenegro", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Top with 1 oz Nino Franco Prosecco.", "body_text": "1/2 oz Mezcal\n1/2 oz Yellow Chartreuse\n1/2 oz Amaro Montenegro\n1/2 oz Lime Juice\nShake with ice and strain into a coupe glass. Top with 1 oz Nino Franco Prosecco.\nAfter returning from the Franklin Southie on the Red Line, I got off the subway at Davis Square and realized that there was still time to catch a nightcap at Spoke Wine Bar. At Spoke, bartender Sam Karachi mentioned that he could make his Last Word riff, the Afterword, that he could not make me as a follow up to the\nSaber & Foil\nsince the bar was out of Amaro Montenegro at the time. With the Last Word symbolic foursome of ingredients being lightened by prosecco here, it reminded me of Trina's Starlite Lounge's\nWord to Your Mom\nwhich utilized Pretty Things Jack d'Or beer to a similar effect.\nOnce mixed, the Afterword's herbal notes from the amaro and Yellow Chartreuse joined the lime and wine aromas. The crisp sip from the citrus and dry sparkling wine transitioned into an herbal and slightly smokey mezcal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pNI0A_rOn4KYmOGXdnkl9Pmg7UerhRYb0iGzEQIqolSa2twmDtpQevSKaH8M1_hTLXsYkJk3yhTpNaAOMRMvXLlEM-C_yfmGQJRTgJ5S94A4IopS2taHsx9zulMCVZGcBOVzO6OeFawN/s320/afterword1230.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pNI0A_rOn4KYmOGXdnkl9Pmg7UerhRYb0iGzEQIqolSa2twmDtpQevSKaH8M1_hTLXsYkJk3yhTpNaAOMRMvXLlEM-C_yfmGQJRTgJ5S94A4IopS2taHsx9zulMCVZGcBOVzO6OeFawN/s800/afterword1230.jpg", "comment_count": 0 }, { "title": "inventor", "url": "https://cocktailvirgin.blogspot.com/2013/05/inventor.html", "published": "2013-05-27T11:30:00.000-04:00", "updated": "2017-07-26T14:49:37.870-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "bitters (Peychaud's)", "cognac", "egg", "simple syrup" ], "ingredients": [ "2 oz Pierre Ferrand 1840 Cognac", "1/4 oz Peychaud's Bitters", "1/4 oz Kübler Absinthe", "1 oz Simple Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, and strain into a rocks glass. I later asked for a lemon peel to be twisted over the top.", "body_text": "2 oz Pierre Ferrand 1840 Cognac\n1/4 oz Peychaud's Bitters\n1/4 oz Kübler Absinthe\n1 oz Simple Syrup\n1 Whole Egg\nShake once without ice and once with ice, and strain into a rocks glass. I later asked for a lemon peel to be twisted over the top.\nA few Saturdays ago, I popped into No. 9 Park for a nightcap. For a drink, bartender Ted Kilpatrick suggested the Inventor, a Cognac\nSazerac\nFlip of sorts created by Tyler Wang. Ted forewarned me that the Flip has the color of Strawberry Quik due to the egg and Peychaud's Bitters.\nWithout the lemon oil, the Inventor presented a Cognac and anise aroma. A creamy sip then led into a Cognac swallow that finished with the absinthe and Peychaud's Bitters finish. After I requested the twist, the nose was dominated by the lemon and surprisingly the swallow seemed earthier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksVIElyjqG65rWC0vzf0odydEVa2EHCpMaAJs809RtZ912lAfZ21zyARPgqq-pz9d8sojFs2H4C1GHFPQ-zumpm_7TwCDtiX-oqHVH_jjuvNh0HemHBdwGsqsXLr8hXdX-f2xskWZHypx/s320/inventor1231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksVIElyjqG65rWC0vzf0odydEVa2EHCpMaAJs809RtZ912lAfZ21zyARPgqq-pz9d8sojFs2H4C1GHFPQ-zumpm_7TwCDtiX-oqHVH_jjuvNh0HemHBdwGsqsXLr8hXdX-f2xskWZHypx/s800/inventor1231.jpg", "comment_count": 0 }, { "title": "bottecchia", "url": "https://cocktailvirgin.blogspot.com/2013/05/bottecchia.html", "published": "2013-05-27T12:20:00.000-04:00", "updated": "2017-07-26T14:49:01.872-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kevin Burke", "source": "Colt & Gray", "year": null }, "categories": [ "campari", "cynar", "fernet-branca" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Cynar", "1 oz Campari", "1 pinch Salt" ], "instructions": "Stir until the salt is dissolved. Add ice, stir again, and strain into a coupe glass. Twist a grapefruit peel over the top.", "body_text": "1 oz Fernet Branca\n1 oz Cynar\n1 oz Campari\n1 pinch Salt\nStir until the salt is dissolved. Add ice, stir again, and strain into a coupe glass. Twist a grapefruit peel over the top.\nTwo Tuesdays ago, I flipped through Gary Regan's\nNegroni\nbook and stumbled upon the Bottecchia. Kevin Burke of Denver's Colt & Gray created this recipe where the gin of the classic Negroni was swapped for Fernet Branca and the sweet vermouth for Cynar. In addition, Kevin added a pinch of salt to temper the bitterness and to add a savory element to Bottecchia. For a name, he paid tribute to Ottavio Bottecchi, a cyclist who won the Tour de France in 1924 before dying mysteriously of unknown causes a few years later.\nThe grapefruit oils from the twist greeted the nose along with a dark herbal and earthy undertone. A caramel sip from the Fernet Branca and Cynar gave way to a swallow that began rather Cynar driven. Next, the swallow offered the Campari flavors along with a lingering light menthol note from the Fernet. Indeed, the salt really shifted the drink to a more mellow profile than the ingredients list would otherwise suggest.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCm55LpvR4IP78bPnlXUr7mSb2_GcRnzoWyrfqAIq1OMzhQU1kC6qE4FZlpczUUOZvnd-Gx3ys9dswj8nSN0mEez6HDKlkLWhqF3p9pK6xGhG3_5kIl5FgqMw7xJg0zQCpwnqNRKFcPDNt/s320/bottecchia1233.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCm55LpvR4IP78bPnlXUr7mSb2_GcRnzoWyrfqAIq1OMzhQU1kC6qE4FZlpczUUOZvnd-Gx3ys9dswj8nSN0mEez6HDKlkLWhqF3p9pK6xGhG3_5kIl5FgqMw7xJg0zQCpwnqNRKFcPDNt/s800/bottecchia1233.jpg", "comment_count": 0 }, { "title": "vagabond", "url": "https://cocktailvirgin.blogspot.com/2013/05/vagabond.html", "published": "2013-05-28T11:30:00.000-04:00", "updated": "2017-07-26T14:48:18.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "dubonnet", "grenadine", "lemon juice", "quinquina", "whiskey (Rye)" ], "ingredients": [ "2/3 Cascades Rye (1 1/2 oz Rittenhouse 100)", "2 dash Dubonnet (1/2 oz Bonal)", "2 dash Grenadine (1/2 oz)", "2 dash Lemon (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2/3 Cascades Rye (1 1/2 oz Rittenhouse 100)\n2 dash Dubonnet (1/2 oz Bonal)\n2 dash Grenadine (1/2 oz)\n2 dash Lemon (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAfter the Bottecchia, I opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Vagabond. Since we do not have enough room in our fridge to carry two red wine-like quinquinas, I have been swapping Bonal for any call for Dubonnet lately with good results, and I decided to adapt the Vagabond recipe to my palate.\nThe Vagabond greeted my nose with a lemon oil aroma that sometimes had more hints of rye and other times more hints of bitter grape notes. The malt-filled sip was fruity from the lemon, grape, and pomegranate elements, and the swallow offered up the rye that transitioned elegantly into Bonal's bitter herbal notes. With modern day American Dubonnet, the Vagabond would have been more like a Daisy, but with the Bonal, there was much added complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozvYeo4RKt2p_5u6fHtptoC-EJVJfOZuDkTwcb16sGQvcwer_VkTUpCYxQXOnKl_mbstMxjAWcgxzFZ6Dw2e5JOwNwsw4YETCpgezsiGy9U87vwn_RLNPmkVO3-MQqW6AkIlQl514NWZu/s320/vagabond1234.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozvYeo4RKt2p_5u6fHtptoC-EJVJfOZuDkTwcb16sGQvcwer_VkTUpCYxQXOnKl_mbstMxjAWcgxzFZ6Dw2e5JOwNwsw4YETCpgezsiGy9U87vwn_RLNPmkVO3-MQqW6AkIlQl514NWZu/s800/vagabond1234.jpg", "comment_count": 0 }, { "title": "pals of old", "url": "https://cocktailvirgin.blogspot.com/2013/05/pals-of-old.html", "published": "2013-05-29T11:30:00.000-04:00", "updated": "2017-07-26T14:47:36.182-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (aromatic)", "rum", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/3 Rye (1 oz Rittenhouse 100)", "1/3 Bacardi (1 oz Appleton V/X)", "1/3 Sweet Vermouth (1 oz Cocchi)", "1 dash Abbott's Bitters (My batch of replica)" ], "instructions": "Stir with ice and strain into a glass. I used a coupe, but a rocks glass with a big cube would work well too. Angostura Bitters would substitute well here in place of any of the soon-to-be less difficult to source replicas of Abbott's.", "body_text": "1/3 Rye (1 oz Rittenhouse 100)\n1/3 Bacardi (1 oz Appleton V/X)\n1/3 Sweet Vermouth (1 oz Cocchi)\n1 dash Abbott's Bitters (My batch of replica)\nStir with ice and strain into a glass. I used a coupe, but a rocks glass with a big cube would work well too. Angostura Bitters would substitute well here in place of any of the soon-to-be less difficult to source replicas of Abbott's.\nFor a nightcap two Wednesdays ago, I searched in\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a drink. There I found the Pals of Old which is somewhat different from the rye Negroni with a similar name, the Old Pal (or the Somerville riff, the\nPerfect Pal\n). I say somewhat since both drinks have a rye, vermouth, and third equal part format, with the Pals of Old calling for rum and sweet vermouth and the Old Pal for Campari and dry vermouth. Since the Pals of Old lacks a bitter liqueur ingredient, perhaps it is more similar to the\nSaratoga\nwith rum here instead of Cognac. For a sugarcane spirit, I opted for something richer than the lighter, grassier Bacardi rum of that era, namely Appleton V/X, to mesh better with the aged rye.\nThe Appleton's aged rum notes filled the Pals of Old's bouquet. A grape and malt sip possessed a decent mouthfeel, and the swallow displayed a combined and smooth rye and aged rum flavor accented by clove-like spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eb3p_7AHlLU_nB903M54MzDztD75wwhmqcz-gmVVHvHEFEpZvinYCkC_LJ2svsLopmy-zjVtR2caNl1sjq6WvpcFJQhspuOaIHbPBV_tz_uMNYNZH7Isgy77JxD-vE2CdXH0h2PdV8gI/s320/palsofold1236.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eb3p_7AHlLU_nB903M54MzDztD75wwhmqcz-gmVVHvHEFEpZvinYCkC_LJ2svsLopmy-zjVtR2caNl1sjq6WvpcFJQhspuOaIHbPBV_tz_uMNYNZH7Isgy77JxD-vE2CdXH0h2PdV8gI/s800/palsofold1236.jpg", "comment_count": 2 }, { "title": "crescent city cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/05/crescent-city-cocktail.html", "published": "2013-05-30T11:30:00.000-04:00", "updated": "2017-07-26T14:46:54.990-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Angostura's Professional Mixing Guide", "year": 1950 }, "categories": [ "bitters (Angostura)", "lime juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Sweet Vermouth (Cocchi)", "3/4 oz White Label Rum (Smith & Cross)" ], "instructions": "Stir with ice and strain into a cocktail glass. Shake or stir with ice.", "body_text": "1 1/2 oz Sweet Vermouth (Cocchi)\n3/4 oz White Label Rum (Smith & Cross)\nJuice 1/2 Lime (1/2 oz)\n2 dash Angostura Bitters\n(1 dash Simple Syrup)\nStir with ice and strain into a cocktail glass.\nOne of the drinks on the Anvil's 100 Drink List version 2.0 that had befuddled me was the Crescent City Cocktail. I search high and low in my cocktail book library and on the web, but I could not find the recipe. However, in a package of vintage cocktail books that I recently bought on eBay was the 2nd edition of Angostura's\nProfessional Mixing Guide\nfrom 1950, and there I finally spotted the recipe. Overall, the Crescent City Cocktail was much like a\nFig Leaf\n(*). For a rum, I looked on the Anvil's list and it calls for a Jamaican rum; therefore, I used Smith & Cross and needed to add some simple syrup to balance its heat. Perhaps Andrea's suggestion of Coruba would have been better suited here as the rum.\nThe Crescent City Cocktail began with Smith & Cross' funk with a vague fruitiness from the sweet vermouth and lime. A grape and lime sip led into swallow which offered the rum tamed by the vermouth and finished with lingering allspice and clove notes.\n(*) After this post got some activity on eGullet, I learned that the recipe also appears in Embury. From the 1958 edition that sits by my computer:\nCrescent City\n• 4 parts Gold Label Rum\n• 2 parts Sweet Vermouth\n• 1 part Lime Juice\n• 1-2 dash Angostura\nShake or stir with ice.\nEmbury went on to say, \"This cocktail, while not particularly good, is interesting in that it is a compromise between the aromatic type and the Sour type.\" Similar to Embury's style, it is more spirit forward and more tart than the one that I posted. With the one I made, I had to add extra simple syrup -- perhaps more due to the rum, but the lime juice quotient did not help, and Embury's has close to half the sweet vermouth amount.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrDzslo65akQXEEv732uxRv3i_zFCMaxEGPTBiFKKE8U3gveosvjTZjyiw_ephxbo2M9NJ9nytvaYmHesMndFrH6fWfoImKn6vlutdwD3MWzymwFk-Un709piL8_tSsGwJ9DlZyZ96UHB/s320/crescentcity1240.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrDzslo65akQXEEv732uxRv3i_zFCMaxEGPTBiFKKE8U3gveosvjTZjyiw_ephxbo2M9NJ9nytvaYmHesMndFrH6fWfoImKn6vlutdwD3MWzymwFk-Un709piL8_tSsGwJ9DlZyZ96UHB/s800/crescentcity1240.jpg", "comment_count": 0 }, { "title": "mutiny suppressor", "url": "https://cocktailvirgin.blogspot.com/2013/05/mutiny-suppressor.html", "published": "2013-05-30T12:20:00.000-04:00", "updated": "2017-07-26T14:44:30.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Joaquín Simó", "source": "Pouring Ribbons", "year": 2013 }, "categories": [ "amaro", "galliano", "gin", "punt e mes" ], "ingredients": [ "1 oz Amaro Nardini", "1/2 oz Punt e Mes", "1/2 oz Navy Strength Gin (Hayman's Royal Dock)", "1/4 oz Galliano" ], "instructions": "Stir with ice and strain into a rocks glass with a large cube. Garnish with a grapefruit twist.", "body_text": "1 oz Amaro Nardini\n1/2 oz Punt e Mes\n1/2 oz Navy Strength Gin (Hayman's Royal Dock)\n1/4 oz Galliano\nStir with ice and strain into a rocks glass with a large cube. Garnish with a grapefruit twist.\nTwo Fridays ago, I opened up\nFood & Wine: Cocktails 2013\nand honed in on the recipes crafted by Joaquín Simó. The one that called out the most was the Mutiny Suppressor, and on Manhattan's Pouring Ribbons' menu, they use the same Hayman's overproof gin that I reached for.\nThe Mutiny Suppressor greeted the nose with bright grapefruit oils, and the sip proffered grape and caramel notes. The swallow was an intriguing chocolate note from the Amaro Nardini with vanilla and anise from the Galliano, juniper from the gin, and other bitter herbal notes from the Punt e Mes and other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3CeMz4Q_0neK4lWIC9-ShTGXCIixZfihR2sfDKM0tgYo9FTlAWUL1ZzrSy8xtJ1Q1AJqTQbUAJ_Ky3csloigehex9UMrENL0utiecusrGobGFNIj0n4WxnTqyTJAHEXq-s3TPOieI3_o/s320/mutiny1241.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3CeMz4Q_0neK4lWIC9-ShTGXCIixZfihR2sfDKM0tgYo9FTlAWUL1ZzrSy8xtJ1Q1AJqTQbUAJ_Ky3csloigehex9UMrENL0utiecusrGobGFNIj0n4WxnTqyTJAHEXq-s3TPOieI3_o/s800/mutiny1241.jpg", "comment_count": 0 }, { "title": "southpaw", "url": "https://cocktailvirgin.blogspot.com/2013/05/southpaw.html", "published": "2013-05-31T11:30:00.000-04:00", "updated": "2017-07-26T14:43:54.479-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joseph Boley", "source": "The Negroni", "year": null }, "categories": [ "bitters (Peychaud's)", "campari", "fernet-branca", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Four Roses)", "1/2 oz Punt e Mes", "1/2 oz Campari", "1 barspoon Fernet Branca", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Bourbon (Four Roses)\n1/2 oz Punt e Mes\n1/2 oz Campari\n1 barspoon Fernet Branca\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Sundays ago, we began the cocktail hour with the Southpaw that I found in Gary Regan's\nThe Negroni\nbook. The drink was created by Joseph Boley of Paris' Red House as a variation on Sam Ross' Left Hand. The Southpaw began with an orange and herbal aroma that led into a malt and grape sip. The swallow displayed the rest of the Bourbon notes along with the bitter Campari and Punt e Mes flavors and a Fernet Branca finish; indeed, the Fernet came across as rather tamed in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVsazg8bx7WBivjy8zZeGv3F_Co41E1rTRouCfr0chnXuaX-QdEGkMuYdLjBz8yuyVFIxYQrmFO8WiF60ULbLvwKqXal3QqFOyaL3ppfGmlsAO5K_8AHTuwUrY65ptUmSRlUOdJLDC2u7/s320/southpaw1242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVsazg8bx7WBivjy8zZeGv3F_Co41E1rTRouCfr0chnXuaX-QdEGkMuYdLjBz8yuyVFIxYQrmFO8WiF60ULbLvwKqXal3QqFOyaL3ppfGmlsAO5K_8AHTuwUrY65ptUmSRlUOdJLDC2u7/s800/southpaw1242.jpg", "comment_count": 0 }, { "title": "royal york special", "url": "https://cocktailvirgin.blogspot.com/2013/05/royal-york-special.html", "published": "2013-05-31T12:19:00.002-04:00", "updated": "2025-03-19T09:59:43.188-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Royal York Hotel", "year": null }, "categories": [ "cointreau", "gin", "grapefruit juice", "lemon juice" ], "ingredients": [ "1 1/2 oz Dry Gin (Martin Miller Westbourne)", "1/2 oz Cointreau", "1 dash Lemon Juice (1/2 oz)", "1 dash Grapefruit Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I garnished with a lemon twist.", "body_text": "1 1/2 oz Dry Gin (Martin Miller Westbourne)\n1/2 oz Cointreau\n1 dash Lemon Juice (1/2 oz)\n1 dash Grapefruit Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. I garnished with a lemon twist.\nAfter the Southpaw, I flipped through Ted Saucier's\nBottoms Up\nand spotted the Royal York Special created at the Royal York Hotel in Toronto. I upped the citrus quotient from a dash to a half ounce each to not only dry out the drink but to make it more like how I would craft a\nMaiden's Prayer\n. I thought of that recipe for the Royal York Special ingredient-wise is a grapefruit for orange juice version of that better known drink.\nThe lemon oil from the twist I added filled the Royal York Special's nose. Next, a crisp grapefruit and orange sip gave way to a gin and orange peel swallow. While the lemon was somewhat detectable in the sip and swallow, it seemed to be more of a backbone ingredient than a dominant flavor here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtAYswJVbM-_aOx04n71ftg3A3wD3tUDuoz0erd3uQL_o8GU_0avXEZAGuyG-1UBO3Qu1_Yxb-efSeW21u0fRonACHbswcA2IooyHBuTiHs1OWkqeOLgbt5osWPtFouQ3wOJGSIBNWLZa/s320/royalyork1243.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtAYswJVbM-_aOx04n71ftg3A3wD3tUDuoz0erd3uQL_o8GU_0avXEZAGuyG-1UBO3Qu1_Yxb-efSeW21u0fRonACHbswcA2IooyHBuTiHs1OWkqeOLgbt5osWPtFouQ3wOJGSIBNWLZa/s800/royalyork1243.jpg", "comment_count": 0 }, { "title": ":: american craft beer fest ::", "url": "https://cocktailvirgin.blogspot.com/2013/06/american-craft-beer-fest.html", "published": "2013-06-01T07:07:00.004-04:00", "updated": "2017-07-26T14:42:25.489-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "beer" ], "ingredients": [], "instructions": null, "body_text": "Last night, we went to the American Craft Beer Fest at the Seaport World Trade Center here in Boston. You can read my top picks from last year\nhere\n, and some of those breweries I honed in on again to try their newest offerings. And through word of mouth (as well as curiosity), I tried a bunch of new breweries too. Unfortunately, it was only a subset of the 141, but over the years, I have tried at least 85 of those breweries, and some of that count was last night. Like last year, I sort of stuck with Belgian-style, sour, saison, and dark beer themes, but I also branched out more into the IPA realm this year as my hops aversion has subsided. Here were some of the top finds:\n•\nPort City Brewing\n(VA)\n@portcitybrew\n-\nMonumental IPA\n. One of the tips I received was to check these guys out for their IPAs. Of the two, I much preferred the Monumental which was floral with hints of grapefruit and citrus notes. The\nManiacal Double IPA\nwas solid with more creamy and caramel notes.\n•\nBurley Oak Brewery\n(MD)\n@burleyoak\n-\nHoney Comb\n. Burley Oak and this beer was another tip I received. When the brewery ran out of fermenter space, they decided to purchase some old whiskey barrels and barrel-ferment this beer. Definitely had some character to it with a light funkiness.\n•\nDC Brau Brewing Co.\n(Wash DC)\n@dcbrau\n-\nYonder Cities\n. Their website describes it as a collaboration with\nUnion Craft Brewing\n(MD)\n@unionbrewing\n; this Farmhouse or Belgian-style IPA had floral, fruit, earthy, and slight funkiness to it. I did enjoy their\nOn the Wings of Armageddon\nwhich they crafted for the Mayan calendar end and developed a single-hopped double IPA with a great grapefruity signature.\n•\nMystic Brewery\n(MA)\n@mysticbrewery\n-\nEntropy\n. While I was not focusing on barley wines, the fact that this one spent many months sitting on sherry yeast lees as well as seeing other yeasts before and after attracted me. It was definitely loaded with yeast notes as well as the more classical barley wine flavors of being caramel and high proof; the beautiful fruity esters were different and enjoyable though. Their\nWelkin Ringer\nwas released this week, and this extra special bitter had a good caramel and bitterness with slight grapefruit notes.\n•\nIdle Hands\n(MA)\n@idlehandsbeer\n-\nPandora\n. Listed as a Belgian-style pale ale, it had an elegant floral, grapefruit, and spice character to it. I was also impressed by the\nD'aison\n, a dark saison with rich caramel notes which altered the way I normally think of saisons. They released it as a one-off last year, and it was so good that they put it out again in April as a Spring seasonal.\n•\nNoDa Brewing Co.\n(NC)\n@nodabrewing\n-\nWord to Your Mother\n. A collaboration they did with\nMother Earth Brewing\n(NC)\n@motherearthbrew\nfor North Carolina Beer Week. The apricot in this red saison really came through, although the cardamom was not as obvious for me.\n•\nNight Shift Brewing\n(MA)\n@nightshiftbeer\n-\nHoneydew\n. Since I'm on the topic of beers brewed with fruit, I should tip my hat to Night Shift for their warm weather seasonal that they just released in April. The slight funkiness of the farmhouse ale was elegantly balanced by the melon notes. So much better than what I expected when I first read the beer name on the board as \"Honey chew.\"\n•\nGreen Flash Brewing Co.\n(CA)\n@greenflashbeer\n-\nSaison Diego\n. Green Flash is well known for their IPAs, so I focused in on their other offerings. This saison was funky and lemony, while the\nGrand Cru\nwas a dark abbey-style with great chocolate notes.\n•\nLawson's Finest Liquids\n(VT) -\nDouble Sunshine IPA\n. I felt bad when I commented to my friend that this was a Heady Topper clone upon my first sip, but he replied that it isn't a bad thing to be similar to a BeerAdvocate 100-score beer; then I learned that Vermont IPA is apparently a recognized style. Very solid with great cleansing grapefruity hops notes.\n•\nTrillium Brewing Co.\n(MA)\n@trilliumbrewing\n-\nBug Valley\n. A beer that sees time in first-fill Petite Syrah wine barrels with a bacterial \"bug\" blend, it came across with great sour, wine, and cleansing tartness aspects. They re-used the barrels for the\nLineage Rye\nwhich I also tried. Previously, I rather enjoyed the\nTrillium\nsaison that I had back in April when a keg appeared at VeeVee in Jamaica Plain.\n•\nTree House Brewing Co.\n(MA)\n@treehousebrewco\n-\nSpace & Time\n. Released in April, this offering was not even in the booklet; dark fruits, molasses, and coffee flavors produced a stunning effect.\n•\nWatch City Brewing Co.\n(MA)\n@hopsexplosion\n-\nWeiss Weiss Baby\n. A Berliner Weissbier brewed with lavender? I was curious and it impressed me. Since their website describes it as being named \"after that notorious 80's one-hit wonder, Vanilla Ice,\" perhaps this was a one-off experiment.\n•\nPortico Brewing Co.\n(MA)\n@porticobrewing\n-\nChroma\n. Brewed out of Watch City is Portico which I discovered after ordering the\nSett Seven\nat Trina's Starlite Lounge; I enjoyed that one a lot despite not preferring Scotch ales. This one, the Chroma, had pleasing caramel and rye spice.\n•\nUinta Brewing Co.\n(UT)\n@uintabrewing\n-\nHop Notch IPA\n. A solid IPA in a sort of West Coast-style with grapefruit, pine, and resin notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistVsfSBWjcQrNdov5iH1FA8P7_Cirz3ELfJMhlMLiNtE9D_JO-YlwXlo7mQPUPMIj6L4LtsgBbz65tC2x-iVjmoOl692GZEXexghOTTUFKdeOaUXP_0f4djnhmmj-fbtNk57Bg81DHuhT/s320/acbf-logo-black.png" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistVsfSBWjcQrNdov5iH1FA8P7_Cirz3ELfJMhlMLiNtE9D_JO-YlwXlo7mQPUPMIj6L4LtsgBbz65tC2x-iVjmoOl692GZEXexghOTTUFKdeOaUXP_0f4djnhmmj-fbtNk57Bg81DHuhT/s800/acbf-logo-black.png", "comment_count": 0 }, { "title": "the sun also rises", "url": "https://cocktailvirgin.blogspot.com/2013/06/the-sun-also-rises.html", "published": "2013-06-03T12:32:00.001-04:00", "updated": "2017-07-26T14:41:40.506-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (orange)", "lillet", "sherry", "suze" ], "ingredients": [ "2 oz Fino Sherry", "1 oz Avèze Gentian Liqueur", "1 oz Cocchi Americano", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with ice. Garnish with an orange twist and add a straw.", "body_text": "2 oz Fino Sherry\n1 oz Avèze Gentian Liqueur\n1 oz Cocchi Americano\n2 dash Orange Bitters\nStir with ice and strain into a rocks glass filled with ice. Garnish with an orange twist and add a straw.\nTwo Mondays ago, I judged my first cocktail competition, one for Licor 43. Through the years, I have been a competitor before, but it was my first time on this side of the equation. After tasting 7 contestants drinks and then trying the top 3 again, I had both a lot of sugar and booze flowing through my veins. Once the event was over, Andrea picked me up and we went off to Estragon for dinner. For a drink, I described my night to bartender Sahil Mehta and requested something rather dry and low in alcohol. Sahil smiled as he had just the perfect drink for me -- one he had just crafted for the Avèze competition called The Sun Also Rises.\nThe Sun Also Rises greeted me with orange oils brightening the herbal aroma and with a sunrise-like yellow and orange appearance. A citrus wine sip led into the fino and gentian root flavors on the swallow with lingering bitter and savory notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZ-Y6NBWbVBv68e-UwL2JZ6kAG3zXvhH3TnslnJESGo22hUWTHvFrlWhVpD5jZPgGEtbJVnfhzo86F3XbtZUj5CxxHJd6hUXmGeFccFUOEY0QFn1dutzh8CaYhTpIAaw0zgxxvPex9UsH/s320/sunalsorises1244.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZ-Y6NBWbVBv68e-UwL2JZ6kAG3zXvhH3TnslnJESGo22hUWTHvFrlWhVpD5jZPgGEtbJVnfhzo86F3XbtZUj5CxxHJd6hUXmGeFccFUOEY0QFn1dutzh8CaYhTpIAaw0zgxxvPex9UsH/s800/sunalsorises1244.jpg", "comment_count": 2 }, { "title": "marie", "url": "https://cocktailvirgin.blogspot.com/2013/06/marie.html", "published": "2013-06-03T12:41:00.000-04:00", "updated": "2017-07-26T14:41:03.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "brandy", "creme de violette", "maraschino", "vermouth (dry)" ], "ingredients": [ "2/3 Brandy (1 1/2 oz Foret)", "2 dash Dry Vermouth (3/4 oz Dolin)", "2 dash Maraschino Liqueur (1/2 oz Luxardo)", "1 dash Crème Yvette (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Brandy (1 1/2 oz Foret)\n2 dash Dry Vermouth (3/4 oz Dolin)\n2 dash Maraschino Liqueur (1/2 oz Luxardo)\n1 dash Crème Yvette (1/4 oz)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, we began the evening with a curious Crème Yvette drink from\nPioneers of Mixing at Elite Bars: 1903-1933\ncalled the Marie. For an interpretation of the vague recipe in the book, I opted to structure the drink in a\nHoskins Cocktail\n-like way, although I did consider using a\nBrooklyn\nfor a model as well. Once mixed, I got a floral-cherry aroma while Andrea got something more akin to raisiny notes. Next, a somewhat dry and fruity sip led into the brandy on the swallow followed by Maraschino and a floral finish. Andrea backed up her aroma notes by declaring that it almost tasted like there was sherry in there.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjH9fo-G8QcCOWvVmazXPcVJ5MHv5OLE8r70nRMqt_7w9TYLQU6LOD058kDf34wVPrrnTTcH_D16_J8zoKQTww_5oXvNlv2QILbra4mkkGpj8Eznm8_28rZpIz2-L6NTSZTMj4uILP13zO/s320/maria1245.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjH9fo-G8QcCOWvVmazXPcVJ5MHv5OLE8r70nRMqt_7w9TYLQU6LOD058kDf34wVPrrnTTcH_D16_J8zoKQTww_5oXvNlv2QILbra4mkkGpj8Eznm8_28rZpIz2-L6NTSZTMj4uILP13zO/s800/maria1245.jpg", "comment_count": 0 }, { "title": "psittacosis", "url": "https://cocktailvirgin.blogspot.com/2013/06/psittacosis.html", "published": "2013-06-04T11:30:00.000-04:00", "updated": "2017-07-26T14:40:21.506-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "G.F. Steele", "source": "My New Cocktail Book", "year": 1934 }, "categories": [ "applejack", "grenadine", "lime juice", "vermouth (dry)" ], "ingredients": [ "3/4 oz Applejack (Laird's Bonded)", "3/4 oz Dry Vermouth (Dolin)", "3/4 oz Lime Juice", "1/3 oz Grenadine (3/4 oz Homemade)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Applejack (Laird's Bonded)\n3/4 oz Dry Vermouth (Dolin)\n3/4 oz Lime Juice\n1/3 oz Grenadine (3/4 oz Homemade)\nShake with ice and strain into a cocktail glass.\nAfter the Marie, I reached for Jeff Masson and Greg Boehm's\nBig Bartender's Book\nand was intrigued by the Psittacosis for it reminded me of other Daisies that also called for dry vermouth such as the\nSnake in the Grass\nand\nHaymaker\n. What confused me was the medical sounding name, so I looked it up and found that this drink sourced from 1934's\nMy New Cocktail Book\nby G.F. Steele was named after parrot fever -- a bird-carried infectious disease. The distasteful name did remind me of David Embury's Appendicitis (basically a\nWhite Lady\nusing whole egg instead of just the white) as well as some drink names from Crosby Gaige. Doubtful these concoctions can cure those ailments, but surely they can help to mitigate the discomfort.\nThe Psittacosis presented an almost floral note over the citrus-apple aroma. Next, the sip was rather fruity from the apple, pomegranate, and lime, and the swallow offered a tarter apple and herbal end to the drink. Overall, I was glad that I upped the grenadine here to an equal parts recipe to reduce this tartness", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9-7RWZ0uMGQvYTu95wBvdx_CtF0dx1PHdhsviZ5V_xsXjuceLf5XHdkkA9gwjmb4sNfXICtDbw1hxlSBgQ34RyF_RrMKvY_-eT8KGdPd7llAfq6vTOe9QNToHeo6t35EXgGVaEPugNXi/s320/psittac1246.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9-7RWZ0uMGQvYTu95wBvdx_CtF0dx1PHdhsviZ5V_xsXjuceLf5XHdkkA9gwjmb4sNfXICtDbw1hxlSBgQ34RyF_RrMKvY_-eT8KGdPd7llAfq6vTOe9QNToHeo6t35EXgGVaEPugNXi/s800/psittac1246.jpg", "comment_count": 0 }, { "title": "union dram", "url": "https://cocktailvirgin.blogspot.com/2013/06/union-dram.html", "published": "2013-06-04T12:11:00.000-04:00", "updated": "2017-07-26T14:38:09.709-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "casab" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Taso Paptsoris", "source": "Casa B", "year": null }, "categories": [ "#casab", "bitters (Angostura)", "bitters (orange)", "bitters (Peychaud's)", "drambuie", "dubonnet", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Single Barrel Bourbon", "1 oz Dolin Rouge", "1/2 oz Drambuie", "3 dash Angostura Bitters", "3 dash Peychaud's Bitters", "3 dash Fee's Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist. Note: the dashes were on the gentle side.", "body_text": "1 1/2 oz Four Roses Single Barrel Bourbon\n1 oz Dolin Rouge\n1/2 oz Drambuie\n3 dash Angostura Bitters\n3 dash Peychaud's Bitters\n3 dash Fee's Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with a lemon twist. Note: the dashes were on the gentle side.\nTwo Wednesdays ago, Andrea and I ventured down the hill to Casa B in Union Square, Somerville. I had met bartender Taso Paptsoris at USBG events and had always meant to sit at his bar, and after he was a contestant in the Licor 43 competition and I enjoyed his drink, I decided to finally do so. For a first cocktail, Andrea asked for the Union Dram which was Taso's DrinkOne menu offering to benefit the victims of the Boston Marathon.\nThe Union Dram conjured a lemon oil and Bourbon aroma. A honey and grape sip displayed some of the Drambuie's heather floral flavors, and the swallow wrapped up the drink with Bourbon and bitter spice notes. Andrea commented that the Union Dram was a lot brighter than she expected from the Manhattan-like recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLsY5UxcgbcbtMuPcY_hgGKeoqgNpCqlLGWXjIj76uQ7cfHsv7dn_D-fBl0YWsRRCheKhF4Pcwu4eUkFiO7HoFA1C76m3jQA4CqQAdHYt7dvBgvBZMiE3pC5qnkidgn_1CmGJ-syRJMOH/s320/uniondram1247.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLsY5UxcgbcbtMuPcY_hgGKeoqgNpCqlLGWXjIj76uQ7cfHsv7dn_D-fBl0YWsRRCheKhF4Pcwu4eUkFiO7HoFA1C76m3jQA4CqQAdHYt7dvBgvBZMiE3pC5qnkidgn_1CmGJ-syRJMOH/s800/uniondram1247.jpg", "comment_count": 0 }, { "title": "not the first cyn", "url": "https://cocktailvirgin.blogspot.com/2013/06/not-first-cyn.html", "published": "2013-06-05T11:30:00.000-04:00", "updated": "2017-07-26T14:37:34.101-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "casab" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Taso Paptsoris", "source": "Casa B", "year": null }, "categories": [ "#casab", "bitters (other)", "cherry brandy", "cynar", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bulleit Bourbon", "1 oz Cynar", "1/2 oz Cherry Heering", "3 dash Fee's Rhubarb Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing fresh ice. Garnish with an orange twist and add straws.", "body_text": "1 1/2 oz Bulleit Bourbon\n1 oz Cynar\n1/2 oz Cherry Heering\n3 dash Fee's Rhubarb Bitters\nStir with ice and strain into a rocks glass containing fresh ice. Garnish with an orange twist and add straws.\nFor my drink at Casa B in Somerville, I asked bartender Taso Paptsoris what he had been making with Cynar lately since I was impressed with the Cynar-laden drink that he crafted for the USBG-Boston aperitifs and digestifs event's mix-off a few months ago. One of the drinks Taso suggested was a Bourbon-based one called Not the First Cyn that rounded out the recipe with fruity notes from Cherry Heering and rhubarb bitters.\nOnce mixed, the orange oils were joined by hints of cherry on the nose. The cherry notes continued on into the sip where it mingled with the Cynar's caramel flavors. The swallow then began with the Bourbon and ended with a bitter, earthy cherry combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq3mtgrvY-hZlK3BVaVwwQ6IRYA0RQGVhmzQ_rPCQ8VqHIl1HLAYZxHWp5hizPXT5WbyFhTS1h4tngy_UpvhdiivN_c0wAGBQ6ztIGKvlzu8TYkmzST5T-6WEu9f10pXqqAoBSdOxTrcs/s320/notthefirstcyn1248.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq3mtgrvY-hZlK3BVaVwwQ6IRYA0RQGVhmzQ_rPCQ8VqHIl1HLAYZxHWp5hizPXT5WbyFhTS1h4tngy_UpvhdiivN_c0wAGBQ6ztIGKvlzu8TYkmzST5T-6WEu9f10pXqqAoBSdOxTrcs/s800/notthefirstcyn1248.jpg", "comment_count": 0 }, { "title": "cortez julep", "url": "https://cocktailvirgin.blogspot.com/2013/06/cortez-julep.html", "published": "2013-06-05T12:12:00.000-04:00", "updated": "2017-07-26T14:36:47.944-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Bobby Heugel", "source": "Food & Wine: Cocktails 2013", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "lillet", "sherry", "simple syrup", "tequila" ], "ingredients": [ "1 1/4 oz Blanco Tequila (Piedra Azul)", "1/2 oz Oloroso Sherry (Lustau's Dry)", "1/2 oz Cocchi Americano", "3/4 tsp Simple Syrup", "1 dash Angostura Bitters", "1 dash Orange Bitters (Regan's)", "12 Mint Leaves" ], "instructions": null, "body_text": "1 1/4 oz Blanco Tequila (Piedra Azul)\n1/2 oz Oloroso Sherry (Lustau's Dry)\n1/2 oz Cocchi Americano\n3/4 tsp Simple Syrup\n1 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\n12 Mint Leaves\nLightly muddle the mint leaves in a Julep cup. Add rest of the ingredients, fill with crushed ice, and stir. Top with more crushed ice, garnish with a mint sprig and a blackberry (omitted), and add a straw.\nTwo Fridays ago for the cocktail hour, I opened up\nFood & Wine: Cocktails 2013\nand spotted a recipe from Bobby Heugel of the Anvil in Houston. Bobby's Cortez Julep recipe came together from his love of the tequila-sherry combination. While I have grown to appreciate this pairing in drinks like Thomas Waugh's\nDelores Park Swizzle\n, the presence of sherry in the Julep reminded me of the quirky but delicious\nPlatonic Julep\nwe had a few years ago. With our mint patch going pretty strong, I set out to harvest a few sprigs.\nThe mint garnish's aroma prepared the senses for the green notes in the sip that played amongst the grape and light citrus elements. Next, the tequila began the swallow that ended with the nutty sherry and spicy mint.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqswSGC8J2tss45K1iaBVfmfQTBhQLRD0fYK3u1oGqeGLhnPgcBV1R-azQpgMPOKdbQCmqFgJrmTvJxcz_mFKbWxan2Q2fz8zvc3xQmqUA-4EXc4lblPHEo8q3Ry_stCk6o8BS_zCkNYvQ/s320/cortezjulep1249.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqswSGC8J2tss45K1iaBVfmfQTBhQLRD0fYK3u1oGqeGLhnPgcBV1R-azQpgMPOKdbQCmqFgJrmTvJxcz_mFKbWxan2Q2fz8zvc3xQmqUA-4EXc4lblPHEo8q3Ry_stCk6o8BS_zCkNYvQ/s800/cortezjulep1249.jpg", "comment_count": 0 }, { "title": "white house", "url": "https://cocktailvirgin.blogspot.com/2013/06/white-house.html", "published": "2013-06-06T17:00:00.000-04:00", "updated": "2017-07-26T14:36:07.243-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "gum syrup", "lemon juice", "madeira", "rum" ], "ingredients": [ "3 dash Lemon Juice (1/2 oz)", "2 dash Gum Syrup (1/2 oz Simple)", "2 dash Madeira (3/4 oz Blandy's Verdelho)" ], "instructions": "Shake with ice and strain into a glass filled with cracked ice. Decorate with fruits, berries, and mint.", "body_text": "Jigger St. Croix Rum (1 1/2 oz Privateer Silver)\n3 dash Lemon Juice (1/2 oz)\n2 dash Gum Syrup (1/2 oz Simple)\n2 dash Madeira (3/4 oz Blandy's Verdelho)\nShake with ice and strain into a glass filled with cracked ice. Decorate with fruits, berries, and mint.\nAfter the Cortez Julep, I found a recipe in\nPioneers of Mixing at Elite Bars: 1903-1933\nthat would well utilize the extra mint sprigs that I picked from our garden. That drink, the White House, appeared to be a rum Fix, but it did not appear in the Fix section of that chapter on rum recipes. Once mixed, the mint contributed greatly to the White House's nose. A grape and lemon sip led into the rum on the swallow along with the Madeira and its sharp and smoky notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMQdO67q44kNYMA98m6EkZTI0l4xvAHb4Su3j8LtXtDoQRMO0E3_jrJFQb14lVJppzF513hVCgWPAbBhmiIcz0k_93qGTlSLoUli7xHJK-iFamrKshIp-9AA8mJcgpH0xWBURx9_FJDn_/s320/whitehouse1250.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMQdO67q44kNYMA98m6EkZTI0l4xvAHb4Su3j8LtXtDoQRMO0E3_jrJFQb14lVJppzF513hVCgWPAbBhmiIcz0k_93qGTlSLoUli7xHJK-iFamrKshIp-9AA8mJcgpH0xWBURx9_FJDn_/s800/whitehouse1250.jpg", "comment_count": 0 }, { "title": "small dinger", "url": "https://cocktailvirgin.blogspot.com/2013/06/small-dinger.html", "published": "2013-06-06T17:25:00.001-04:00", "updated": "2017-07-26T14:35:47.168-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Florida Bar in Havana", "year": null }, "categories": [ "gin", "grenadine", "lemon juice", "rum" ], "ingredients": [ "1/2 oz Gibley's Gin (1 oz Tanqueray)", "1/4 oz Bacardi Rum (1/2 oz Caliche, 1 dash Vale d'Paul)", "1/4 oz Grenadine (1/2 oz)", "1/4 oz Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass filled with crushed ice. I used a small rocks glass and garnished with a mint sprig.", "body_text": "1/2 oz Gibley's Gin (1 oz Tanqueray)\n1/4 oz Bacardi Rum (1/2 oz Caliche, 1 dash Vale d'Paul)\n1/4 oz Grenadine (1/2 oz)\n1/4 oz Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass filled with crushed ice. I used a small rocks glass and garnished with a mint sprig.\nTwo Saturdays ago, I was browsing Trader Vic's\nBook of Food & Drink\nand spotted the amusingly named Small Dinger. Underneath was the caption, \"Big or small, it's a humdinger, and it's from the Florida Bar in Havana.\" To mimic the older style of Cuban rum, I reached for a bottle of white Puerto Rican rum and accented it with a small amount of grassy rhum agricole-like spirit. The split spirit, grenadine, and lemon format reminded me of the\nThree Mile Limit\nand the\nBlue Skies\n, and with the success of the White House the night before, I decided to garnish again with mint.\nWithout the mint, the Small Dinger offered a juniper and funky rum aroma, and after I garnished with the sprig, only the rum poked through the fresh mint nose. A lemon and pomegranate sip gave way to a grassy, juniper, and herbal swallow. Even if size allegedly does not matter, I was glad that I doubled the recipe of this particular libation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoKUvyZZ_IEK5c53twMWgwAaPXOj88z6GU7HqNMPAiQehMmXy31zuSKw0GO42_yKsXh2tbfXJDwxJkT8i-trVKYELJ6TFQE6Vy9bFeHLdBqRo68H8foeQUNW1NrHgkyKcpiUeFbKis1jh/s320/smalldinger1252.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoKUvyZZ_IEK5c53twMWgwAaPXOj88z6GU7HqNMPAiQehMmXy31zuSKw0GO42_yKsXh2tbfXJDwxJkT8i-trVKYELJ6TFQE6Vy9bFeHLdBqRo68H8foeQUNW1NrHgkyKcpiUeFbKis1jh/s800/smalldinger1252.jpg", "comment_count": 2 }, { "title": "honey & thistle", "url": "https://cocktailvirgin.blogspot.com/2013/06/honey-thistle.html", "published": "2013-06-07T22:54:00.001-04:00", "updated": "2017-07-26T14:35:08.586-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Matthew Schrage", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "amaro", "lillet", "soda" ], "ingredients": [ "1 1/2 oz Cardamaro", "3/4 oz Cocchi Americano", "1/4 oz Amaro Sibilla" ], "instructions": "Build in a Highball glass filled with ice. Top with 2 oz tonic water, garnish with an orange twist, and add a straw.", "body_text": "1 1/2 oz Cardamaro\n3/4 oz Cocchi Americano\n1/4 oz Amaro Sibilla\nBuild in a Highball glass filled with ice. Top with 2 oz tonic water, garnish with an orange twist, and add a straw.\nA few Wednesdays ago, I ventured over to the Blue Room where Chris Danforth was bartending. For a first drink, I asked Chris for the Honey & Thistle from the menu, and he believed that it was one of Matthew Schrage's creations. I surmise that the drink's name refers to the honey in the smokey and bitter Amaro Sibilla and the blessed thistle in the Cardamaro, respectively.\nThe orange twist contributed greatly to the Honey & Thistle's nose and prepared the mouth for the refreshingly light, carbonated, and citrussy sip. Next, the swallow was pleasantly herbal, and the quinine from the tonic worked rather well here with the Cocchi Americano and amaros. Chris accidentally made this drink the first time with Cocchi sweet vermouth instead of the Cocchi Americano, and he let me taste the error; while it was still a solid drink with richer grape notes on the sip and swallow, the Cocchi Americano version was indeed the winner.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkMSySY9WjQlkgbwNovplG7Xh-_Go5bIzi1JzUvHqHuuDgSK82Ow_9qRgTfNNE2TF6iu5YZ2fSXinNsvZfCDjo0Z7VSR5AqWZHAvoi5Ld-KIymnqn43wohN2jvifQjIlKuByE9_Zy6_2k/s320/honeythistle1253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkMSySY9WjQlkgbwNovplG7Xh-_Go5bIzi1JzUvHqHuuDgSK82Ow_9qRgTfNNE2TF6iu5YZ2fSXinNsvZfCDjo0Z7VSR5AqWZHAvoi5Ld-KIymnqn43wohN2jvifQjIlKuByE9_Zy6_2k/s800/honeythistle1253.jpg", "comment_count": 0 }, { "title": "[peloni]", "url": "https://cocktailvirgin.blogspot.com/2013/06/peloni.html", "published": "2013-06-08T14:09:00.000-04:00", "updated": "2017-07-26T14:34:26.393-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blueroom" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chris Danforth", "source": "Blue Room", "year": null }, "categories": [ "#blueroom", "amaro", "bitters (orange)", "maraschino", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Amaro Braulio", "1/4 oz Demerara Syrup", "1 barspoon Maraschino Liqueur (*)", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Amaro Braulio\n1/4 oz Demerara Syrup\n1 barspoon Maraschino Liqueur (*)\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\n(*) I suggested upping this to a 1/4 oz.\nFor a second cocktail at the Blue Room, bartender Chris Danforth suggested a drink that he had been tinkering that sounded a little like a Toronto that used Amaro Braulio and Maraschino liqueur in place of the Fernet Branca. For a name, I dubbed this concoction the Peloni after Dr. Francesco Peloni who created the amaro in 1875 and named it after Braulio Hill in Bormio, Italy, where the various herbs are harvested.\nThe orange oil aroma joined floral notes that I assume were from the Braulio. A malt and caramel sip then led into the rest of the rye flavors on the swallow. The swallow also showcased a minty, menthol, and pine medley, and the Maraschino donated a smoothness to the finish especially as the drink warmed up. While Braulio is an alpine amaro like Fernet Branca, the Peloni came across as different from the Toronto.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mRYv4Y-i0lNIKiAKirWf__xA8zEDLmblFl2EJT3-TS5KPFBgTU-3T3efgmKku0wrnQDfTJCi0b85bpkR8ZfCB6wuzbRjlrt0ziIVknezp1AMk9en86YDfeLSJfi8ofFF0m_5B-014g6h/s320/blueroom1254.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mRYv4Y-i0lNIKiAKirWf__xA8zEDLmblFl2EJT3-TS5KPFBgTU-3T3efgmKku0wrnQDfTJCi0b85bpkR8ZfCB6wuzbRjlrt0ziIVknezp1AMk9en86YDfeLSJfi8ofFF0m_5B-014g6h/s800/blueroom1254.jpg", "comment_count": 0 }, { "title": "bonatti & the jets", "url": "https://cocktailvirgin.blogspot.com/2013/06/bonatti-jets.html", "published": "2013-06-10T11:20:00.000-04:00", "updated": "2017-08-17T12:22:22.868-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Cory Buono", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "benedictine", "bitters (Angostura)", "grappa", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Nardini Aquavite Bassano Riserva Aged Grappa", "1/2 oz Benedictine", "1/2 oz Cardamaro", "1/2 oz Cocchi Sweet Vermouth", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist a grapefruit peel over the top.", "body_text": "1 1/2 oz Nardini Aquavite Bassano Riserva Aged Grappa\n1/2 oz Benedictine\n1/2 oz Cardamaro\n1/2 oz Cocchi Sweet Vermouth\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Twist a grapefruit peel over the top.\nAfter the Blue Room, I crossed Cambridge to visit Brick & Mortar before meeting up with Andrea for dinner. There, Matthew Schrage and Phil MacLeod holding down the fort. For a libation, I asked Matt for the Bonatti & Jets, a new edition to their menu. He then explained (after singing the drink name à la Elton John) that the recipe was created by fellow bartender Cory Buono. Cory named it after Walter Bonatti, a famous Italian mountaineer who scaled K2, for he was inspired by the Italian Alpine qualities of many of the ingredients in the drink. The aged grappa was one that I fell in love with after trying Misty Kalkofen's\nBullet for Fredo\non one of Brick & Mortar's early menus.\nAt first the Bonatti & the Jets began with a grapefruit aroma, but as the citrus oils diminished, it became more chocolate-herbal on the nose; when I spoke to Schrage about it, he commented that he specifically got a chocolate-basil note. The sip was grape from the sweet vermouth and Cardamaro, and the swallow was chocolatey, bitter, and herbal. I surmise that the chocolate notes stem from the Benedictine and grappa especially given my tasting notes from the Bullet for Fredo.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2GeW5CXa_K2xsLHI_2iZbDbkTs8jbXD-FdKwcB0AgMiw500jZrT2K2Xleh9JSbPzT0bP1S7ziTokWZUyMwrjNZT4ce68DkY9JJQvVuYzFwhYbSkN2NgRrhyphenhyphenO1vX_JFczMqKvsliW6N2d/s320/bonatti1255.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2GeW5CXa_K2xsLHI_2iZbDbkTs8jbXD-FdKwcB0AgMiw500jZrT2K2Xleh9JSbPzT0bP1S7ziTokWZUyMwrjNZT4ce68DkY9JJQvVuYzFwhYbSkN2NgRrhyphenhyphenO1vX_JFczMqKvsliW6N2d/s800/bonatti1255.jpg", "comment_count": 1 }, { "title": "santurce special", "url": "https://cocktailvirgin.blogspot.com/2013/06/santurce-special.html", "published": "2013-06-10T12:20:00.000-04:00", "updated": "2017-07-26T14:31:51.460-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Paul McGee", "source": "Food & Wine: Cocktails 2013", "year": 2013 }, "categories": [ "bitters (Angostura)", "cherry brandy", "lemon juice", "rum", "sherry", "simple syrup" ], "ingredients": [ "2 oz Aged Puerto Rican Rum (DonQ Añejo)", "1/2 oz Cherry Heering", "1/2 oz Amontillado Sherry (Lustau Dry)", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a cherry.", "body_text": "2 oz Aged Puerto Rican Rum (DonQ Añejo)\n1/2 oz Cherry Heering\n1/2 oz Amontillado Sherry (Lustau Dry)\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass. Garnish with a cherry.\nAfter dinner, we returned home and Andrea was in the mood for a cocktail. Therefore, I opened up\nFood & Wine: Cocktails 2013\nand spotted the section of rum drinks from Paul McGee of Three Dots & A Dash. We had first first met Paul two years ago at the Whistler, the bar he was managing in Chicago back then before he helped to open Three Dots & A Dash, and we greatly enjoyed his drink style. From the recipes in the book, the Santurce Special called out to Andrea most likely due to the sherry aspect; the drink's name refers to a part of Puerto Rico and the book seems to suggest that Three Dots & A Dash uses Ron del Barrilito as their aged rum.\nThe Santurce Special's bouquet contained Amontillado sherry notes and fruity from the lemon more than the cherry. A lemon and grape sip was followed by the rum and a delightful nutty cherry flavor.", "images": [ "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=1932624554", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK95_jB_jOe4kGArddCBi_ld0DMGm5XabhsWD6q_L9VeWMZJKStXikyPiazDKOrNWf56CBhQE1tCsGKmrH_cStZxgK3FUANs5a_-4Tp4GWrHssYGkB2B7WNOCUZCjOnuGAutF9pNbigTyK/s320/saturce1256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK95_jB_jOe4kGArddCBi_ld0DMGm5XabhsWD6q_L9VeWMZJKStXikyPiazDKOrNWf56CBhQE1tCsGKmrH_cStZxgK3FUANs5a_-4Tp4GWrHssYGkB2B7WNOCUZCjOnuGAutF9pNbigTyK/s800/saturce1256.jpg", "comment_count": 0 }, { "title": "sherry jungle bird", "url": "https://cocktailvirgin.blogspot.com/2013/06/sherry-jungle-bird.html", "published": "2013-06-11T11:30:00.000-04:00", "updated": "2017-07-26T14:31:02.578-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Will Thompson", "source": "Drink", "year": null }, "categories": [ "#drink", "campari", "lime juice", "pineapple juice", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz Lustau Palo Cortado Sherry", "3/4 oz Campari", "3/4 oz Lime Juice", "1/2 oz Simple Syrup", "2 1/2 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a large glass filled with crushed ice. Float a barspoon of Lustau Almacenistas Oloroso Sherry, and garnish with a mint sprig, an orange twist, and a cherry.", "body_text": "1 1/2 oz Lustau Palo Cortado Sherry\n3/4 oz Campari\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\n2 1/2 oz Pineapple Juice\nShake with ice and strain into a large glass filled with crushed ice. Float a barspoon of Lustau Almacenistas Oloroso Sherry, and garnish with a mint sprig, an orange twist, and a cherry.\nTwo Fridays ago, I arrived in South Boston a little early for the\nAmerican Craft Beer Fest\n, so I decided to visit Drink to elegantly pass the time. When I found a seat at bartender Will Thompson's section, I mentioned that I was going to the beer fest and that I wanted something on the lighter side. Since he did not have any recent original creations fitting that description in mind, we began discussing sherry drinks for Will had read my post on the\nSherry Mai Tai\n. I wondered what other Tiki drinks could be sherryfied, and we began bouncing ideas back and forth until the concept of making a Sherry\nJungle Bird\ncame up. Since sherry and Campari (or Gran Classico) work really well together such as in John Mayer's\n2011\n, it seemed like a splendid direction and I gave Will the go ahead to execute the drink as he thought would work the best.\nWill dropped the pineapple juice from 4 ounces to 2 1/2 akin to how Drink normally makes their Jungle Bird. For a sherry in place of the dark rum, he opted for a palo cortado which has the richness of an oloroso and the crispness of an amontillado; he also floated an aged oloroso sherry in place of whatever rum that Drink floats on top of their version of the classic. Once mixed, the Sherry Jungle Bird's mint and orange twist garnishes contributed greatly to the nose. A lime and fruity sip led into a nutty, soft Campari, and pineapple swallow. Indeed, the nutty richness of the sherry held the drink together just as well as a dark aged rum would.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhaiLQH05feFBFgJGL-tk_S7W8LnD6-QcD8o-YAjqbtnEGXyb8oDXXFVJlg186XjrHFOF4fVlrrjMbQnvkGBUv9ylGmjn_vrwCQreEAqB6LRGlAE7fkfA0M0weVCwrN9dBPu_6cGkhDIK/s320/sherryjunglebird1257.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhaiLQH05feFBFgJGL-tk_S7W8LnD6-QcD8o-YAjqbtnEGXyb8oDXXFVJlg186XjrHFOF4fVlrrjMbQnvkGBUv9ylGmjn_vrwCQreEAqB6LRGlAE7fkfA0M0weVCwrN9dBPu_6cGkhDIK/s800/sherryjunglebird1257.jpg", "comment_count": 3 }, { "title": "lovers", "url": "https://cocktailvirgin.blogspot.com/2013/06/lovers.html", "published": "2013-06-11T12:17:00.000-04:00", "updated": "2017-07-26T14:30:18.757-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (Angostura)", "chartreuse (yellow)", "grenadine", "lime juice", "rum" ], "ingredients": [ "2/3 Bacardi Rum (1 1/2 oz Caliche + 1 bsp Vale d'Paul)", "2 dash Lime Juice (1/2 oz)", "2 dash Grenadine (1/2 oz)", "2 dash Yellow Chartreuse (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Bacardi Rum (1 1/2 oz Caliche + 1 bsp Vale d'Paul)\n2 dash Lime Juice (1/2 oz)\n2 dash Grenadine (1/2 oz)\n2 dash Yellow Chartreuse (1/2 oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago for the cocktail hour, I perused\nPioneers of Mixing at Elite Bars: 1903-1933\nlooking for recipe gems in need of interpretation. When I spotted the Lovers in the rum section, it reminded me of a Bacardi Cocktail crossed with a\nDaisy de Santiago\n. For proportions, I gave it a 3:1:1:1 structure which turned out to be a decent estimation of what would work well here.\nWith the dash of rhum agricole-like Cape Verdean rum in the mix, the Lovers had a grassy nose in addition to the pomegranate notes. A fruity sip from the lime and pomegranate gave way to the rum, grassy, minty, and spice flavors on the swallow. Overall, the Lovers had an elegant tartness and complexity and would make for a delightful Daiquiri Time Out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvAf-H4kkJ7y5sVy9hAmqpwOKJ2hu9QbYgaVtC-fpKaTZLPkArhZQCsCFlR2Xltq6-3PUdIsLBtEDUbJue9Cz6sUM-xy5xVhhlGaIrffZI97wC0rJPhvVqxdSIp4A5aljh3b7uy4zSjv9/s320/lovers1259.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvAf-H4kkJ7y5sVy9hAmqpwOKJ2hu9QbYgaVtC-fpKaTZLPkArhZQCsCFlR2Xltq6-3PUdIsLBtEDUbJue9Cz6sUM-xy5xVhhlGaIrffZI97wC0rJPhvVqxdSIp4A5aljh3b7uy4zSjv9/s800/lovers1259.jpg", "comment_count": 0 }, { "title": "purple princess", "url": "https://cocktailvirgin.blogspot.com/2013/06/purple-princess.html", "published": "2013-06-12T11:10:00.000-04:00", "updated": "2017-07-26T14:29:39.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman", "no. 9 park" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tyler Wang and Wolfie Barn", "source": "Bartender-Barista Exchange at Backbar", "year": null }, "categories": [ "#backbar-journeyman", "#no. 9 park", "bitters (aromatic)", "creme de violette", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Wireworks Aged Gin", "1 1/2 oz El Puente Coffee (chilled) (*)", "3/4 oz Crème Yvette", "1/2 oz Dolin Blanc", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Wireworks Aged Gin\n1 1/2 oz El Puente Coffee (chilled) (*)\n3/4 oz Crème Yvette\n1/2 oz Dolin Blanc\n1 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a cocktail coupe.\n(*) 44 grams coffee beans ground and steeped in 24 oz hot water.\nTwo Sundays ago, I attended the Bartender-Barista Exchange event at Backbar in Somerville. The idea started out of bartender Tyler Wang's passion for coffee and his discussions with various coffee professionals at the Counter Culture Coffee Boston Training Center located a few blocks from Backbar. Since Tyler saw so many parallels between the bartender and barista crafts, he wanted to unite the two trades for a friendly competition. No, not bartenders versus baristas, but pairings so that they could work together and teach each other about their professions. Tyler found that the most famous\nCoffee Cocktail\ndid not even contain coffee, and the most frequently ordered ones that did, such as the Irish Coffee and Espresso Martini, were not all that notable. Therefore, he hoped that the bartender-barista teams could begin to change all that.\nMy favorite of the competition was conjured up by No. 9 Park's Tyler Wang and Pavement Coffee House's Wolfie Barn. While the other libations were excellent as well, they felt much more like coffee that was flavored with booze instead of my personal preference of integrating the brew into a cocktail-like drink. The coffee that the pair settled on was El Puente; with its plum and lavender notes, it has been nicknamed the Purple Princess. To match the fruit and floral notes in the drink, they paired the coffee with Crème Yvette. Moreover, Tyler likes to pair coffee with gin more so than rum, and he found that the Wirework's light floral notes worked rather well here. Once mixed, the Purple Princess shared floral and roast aromas. The sip then offered a creaminess along with light roast, floral, and berry flavors. Finally, the swallow began with juniper and violet notes and ended with lingering roast and clove elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT14h64585SI5bcpYVx4PdS_iJzdZj3oSt-YzwzN6UmxG-y9IxwfhKfvUxc17GqI-3o2843_Xd7oTVyNziVcbYamcPRU-bdSX8uPCvJ8sluChS9Nn1k7wiAaNhCwON7BCcDVxzPuvIuuxI/s320/purpleprincessa1260.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtoXAmcgKaI34I8LmO1VdiQ1tJ7aWpmX_jI6NSQ8CMaK_a5lQg3Ff_lgjbfqYMkQzYSr9OjAlRRddbl1xJ0Zsn3RVerzHJypspZir1-KyYlPe7Mt2JKwwh-T1YsSkQU9RLBYhwG0rFEcW/s320/purpleprincessb1261.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT14h64585SI5bcpYVx4PdS_iJzdZj3oSt-YzwzN6UmxG-y9IxwfhKfvUxc17GqI-3o2843_Xd7oTVyNziVcbYamcPRU-bdSX8uPCvJ8sluChS9Nn1k7wiAaNhCwON7BCcDVxzPuvIuuxI/s800/purpleprincessa1260.jpg", "comment_count": 0 }, { "title": "patriot sling", "url": "https://cocktailvirgin.blogspot.com/2013/06/patriot-sling.html", "published": "2013-06-13T11:30:00.000-04:00", "updated": "2017-07-26T14:28:15.553-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Kit Paschal", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "ginger beer", "honey", "lemon juice", "rum" ], "ingredients": [ "1 1/2 oz Plantation 5 Year Barbados Rum", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup (1:1)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Highball glass filled with ice. Top with 2 oz Barritts Ginger Beer, garnish with a lemon twist, and add a straw.", "body_text": "1 1/2 oz Plantation 5 Year Barbados Rum\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup (1:1)\n2 dash Angostura Bitters\nShake with ice and strain into a Highball glass filled with ice. Top with 2 oz Barritts Ginger Beer, garnish with a lemon twist, and add a straw.\nTwo Mondays ago, I wandered over to Eastern Standard to grab lunch. I did not realize it before I got there, but it turned out to be bartender Kit Paschal's last day at Eastern Standard before he heads north to Portland, Maine. While bartender Seth Freidus made my drinks that day, both of them were Kit Paschal originals. The first was the Patriot Sling which was Eastern Standard's DrinkOne menu item -- a charity drink to support the victims of the Boston Marathon bombing. Kit explained to me that he named it after the attack falling on Patriot's Day, a Massachusett's holiday that coincides with the Boston Marathon, and that he opted to use Plantation 5 Year Barbados from the list of possible liquor sponsors for the charity.\nA lemon oil and ginger nose led into a sip that was carbonated, lemon, and initially caramel. Over time, the caramel in the sip gave way to honey flavors. Finally, the swallow began with rum and ginger notes and ended with a honey finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpSBnG9fYr0R_OJe7tjbAts_z6rEHrjRnZ6_lsyz15Zi0o0evB6Xm7hjn12mxW32ZyUUlA8BsgZMgZm6rinGzKHxrd-0VnFr6D7JVZiCsmapl-8tJ7g9TkdANqO59jrh9v8ShO-5VXG_W/s320/patriotsling1262.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpSBnG9fYr0R_OJe7tjbAts_z6rEHrjRnZ6_lsyz15Zi0o0evB6Xm7hjn12mxW32ZyUUlA8BsgZMgZm6rinGzKHxrd-0VnFr6D7JVZiCsmapl-8tJ7g9TkdANqO59jrh9v8ShO-5VXG_W/s800/patriotsling1262.jpg", "comment_count": 0 }, { "title": "torpedo juice", "url": "https://cocktailvirgin.blogspot.com/2013/06/torpedo-juice.html", "published": "2013-06-13T12:20:00.000-04:00", "updated": "2017-07-26T14:27:31.746-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kit Paschal", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "cognac", "ginger liqueur", "lemon juice", "orgeat" ], "ingredients": [ "1 oz Pierre Ferrand Cognac", "1/2 oz King's Ginger Liqueur", "3/4 oz Lemon Juice", "3/4 oz Orgeat" ], "instructions": "Shake briefly with ice and strain into a rocks glass containing a 2 inch diameter ice cube containing cut up pieces of pineapple frozen inside. Add a straw.", "body_text": "1 oz Pierre Ferrand Cognac\n1/2 oz King's Ginger Liqueur\n3/4 oz Lemon Juice\n3/4 oz Orgeat\nShake briefly with ice and strain into a rocks glass containing a 2 inch diameter ice cube containing cut up pieces of pineapple frozen inside. Add a straw.\nThe other drink of Kit Paschal's that I had at Eastern Standard was the newest member of the Tikisms section of the menu called Torpedo Juice. Kit explained that he paid tribute to how naval sailors during World War II were rather inventive and used to process torpedo fuel to get out the ethanol to drink and separate it from the methanol and dye. The\nTorpedo Juice\nlibation that they used to make was high proof ethanol cut with pineapple juice, and this tradition went on for a bit until the Navy started adding other chemicals to make it more difficult and it required the sailors to set up makeshift stills.\nThis modern day Torpedo Juice presented a Cognac and pineapple bouquet. The lemon juice accented the richness of the sip, and the swallow coupled the Cognac with the orgeat's nuttiness on the first sips before the ginger took hold. Moreover, as the ice cube melted, pineapple notes began to seep into the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYanlOWPKcfxujHwGfXA9A1WwqSWqRAzcRA839Sh5uNrJ6eez3OBXh0H0aY0gGSCjgXlPfNu3mpBVWhE1kqf0dw-IA1GCitjJ-ugeGm7-rWCo89NmTJUzez3CeJEZX_R0jIhe0gEKNcUcZ/s320/torpedojuice1263.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYanlOWPKcfxujHwGfXA9A1WwqSWqRAzcRA839Sh5uNrJ6eez3OBXh0H0aY0gGSCjgXlPfNu3mpBVWhE1kqf0dw-IA1GCitjJ-ugeGm7-rWCo89NmTJUzez3CeJEZX_R0jIhe0gEKNcUcZ/s800/torpedojuice1263.jpg", "comment_count": 1 }, { "title": "becca's blood & sand", "url": "https://cocktailvirgin.blogspot.com/2013/06/beccas-blood-sand.html", "published": "2013-06-14T11:30:00.000-04:00", "updated": "2017-07-26T14:26:58.351-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Silvertone", "year": null }, "categories": [ "#silvertone", "mezcal", "orange juice", "quinquina", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida", "3/4 oz Carpano Antica Sweet Vermouth", "3/4 oz Maurin Quina", "3/4 oz Orange Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Del Maguey Mezcal Vida\n3/4 oz Carpano Antica Sweet Vermouth\n3/4 oz Maurin Quina\n3/4 oz Orange Juice\nShake with ice and strain into a cocktail glass.\nAfter Eastern Standard, I made my way over to Silvertone where Josh Childs and Cedric Adams were tending bar. For a drink, I asked Josh for the Becca's Blood and Sand as the use of Maurin Quina as the cherry-flavored ingredient instead of Cherry Heering intrigued me. The call for mezcal instead of Scotch was one that I had seen before though, such as in Coppa's\nRiccardo\n, with good results.\nThe Becca's Blood and Sand presented a smoky mezcal aroma along with a vague fruit note from either the sweet vermouth or Maurin Quina. This fruit note came through on the sip as a cherry and grape combination. Finally, the mezcal appeared on the swallow that finished with smoke and orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOEIRDulFzLOzw4zuH1wAM-Ipws9ey6eyAenTR5P3C_gUIedUvOmMD3-mlSGdoaaOCCJEDFDKO-4FCFZqihI9v_tAl-3tjiUq54l7_WU2KvmbmkgQPxqbCxv49WOdCTWLZN9iU_Jq61It/s320/beccabloodsand1264.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOEIRDulFzLOzw4zuH1wAM-Ipws9ey6eyAenTR5P3C_gUIedUvOmMD3-mlSGdoaaOCCJEDFDKO-4FCFZqihI9v_tAl-3tjiUq54l7_WU2KvmbmkgQPxqbCxv49WOdCTWLZN9iU_Jq61It/s800/beccabloodsand1264.jpg", "comment_count": 0 }, { "title": "cherry blossom brocade", "url": "https://cocktailvirgin.blogspot.com/2013/06/cherry-blossom-brocade.html", "published": "2013-06-14T12:27:00.000-04:00", "updated": "2017-07-26T14:26:21.710-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "cherry brandy", "genever", "grapefruit juice" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXIV) was picked by Andrea of the\nGin Hound\nblog. The theme she chose was \"Cherries,\" and with the that fruit beginning to ripen in certain regions of the world, it is quite fitting. And even if it is not ripening, Andrea provided for plenty of other ways to incorporate the ingredient into cocktails. Andrea elaborated on her theme by describing, \"Singapore Gin Sling, Blood and Sand, and the Aviation wouldn't be the same without them... But cherries in cocktails are also horribly abused, few things taste worse than artificial cherry aroma, and the description of how most maraschino cherries are made can make you sick to your stomach. So it's my pleasure as the host of Mixology Monday... to challenge you to honor the humble cherry. However you choose to do that, is entirely up to you. You could use Maraschino Liqueur, Cherry Heering, Kirchwasser, Belgian Kriek Beer, cherry wine, or any spectacular infusions invented by you in a cocktail. Or make your own maraschino cherries for a spectacular garnish.\"\nI was originally searching for an interesting classic kirsch-containing recipe in my library that I have not made before, but I got a bit frustrated. Instead, I opted for something newer, namely something from Kate Simon's\nAbsinthe Cocktails\n. The drink I spotted there was from Chris Hannah of New Orlean's French 75 Bar. His Cherry Blossom Brocade was dubbed after a fabric pattern frequently used in corsets, and the recipe's structure reminded me of\nRemember the Maine\nwith Genever and grapefruit juice in place of the Bourbon and sweet vermouth, respectively.\nCherry Blossom Brocade\n• 1 1/2 oz Bols Genever\n• 1 oz Ruby Red Grapefruit Juice (Pink)\n• 1/2 oz Cherry Heering\n• 1/4 oz Absinthe Verte (La Muse Verte)\nShake with ice and strain into a cocktail glass or coupe. Garnish with a stemmed cherry (omitted).\nOnce mixed, the Cherry Blossom Brocade offered a cherry and absinthe aroma. A malty sip shared grapefruit and cherry flavors, and the swallow showcased the absinthe and Genever botanicals.\nSo thank you to Andrea of Gin Hound for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=0811873293", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHYJWmjTxhzgCS5HW_JZf1rxpCo2Jdf5Autd8V4o3cJTPMg-RTkpteT8yo9eGpjCMR9np-XBigfUrH0JOwpNdSBEfQ6d1wv4kWmGXfrub8otOiRvtLObmVsEx52G_qgLaiwK8tim2JMbL/s320/cherryblossom1279.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "montesco", "url": "https://cocktailvirgin.blogspot.com/2013/06/montesco.html", "published": "2013-06-17T11:01:00.001-04:00", "updated": "2025-08-08T12:09:58.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "benedictine", "ginger beer", "lime juice", "pisco", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz La Diablada Pisco", "1/2 oz Benedictine", "1/2 oz Ginger Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Highball glass with fresh ice. Top with 1 oz ginger ale and add a straw.", "body_text": "1 1/2 oz La Diablada Pisco\n1/2 oz Benedictine\n1/2 oz Ginger Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a Highball glass with fresh ice. Top with 1 oz ginger ale and add a straw.\nTwo Tuesdays ago, I attended the La Diablada Pisco event at the Hawthorne. La Diablada is the second offering from the same people who make Macchu Pisco; while Macchu Pisco is made with the non-aromatic Quebranta grape, La Diablada is an acholado or a blend of aromatic and non-aromatic grapes, namely aromatic Moscatel and Italia and non-aromatic Quebranta. Briefly, Macchu Pisco is more earthy while La Diablada has those same low earthy notes mixed in with high floral and fruit ones. To understand more, read the post I wrote about a\npisco blending seminar\nI attended at Tales of the Cocktail in 2011. In attendance were Melanie da Trindade-Asher, founder and CEO of Macchu Pisco (and sister of\nLizzie Asher\n), Brother Cleve, Boston's Macchu Pisco rep who was also DJing the event, and Jackson Cannon who was making cocktails for us all.\nThe first drink I tried was the Montesco, created by Katie Emmerson, and subtitled \"the spice of life.\" Jackson explained that the format of the Montesco is similar to how the Hawthorne does their\nMamie Taylor\nwith a mix of ginger syrup and ginger ale instead of ginger beer proper. Once mixed, the ginger notes were bright and sharp on the nose. A carbonated lime led into the pisco, herbal notes, and ginger spice on the swallow. Though the Montesco was a delight to drink, the robustness of the flavors here did mute out some of the wonderful notes in the La Diablada, and it was highly recommended that I try the Andean Flamingo next.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5WDoI6q3fQRi8HYUYvTGS3_NUWTUJY5SR7oe6Bc_AxzQR8oCgYAZMmfr9tX-9v8hjvixjz-9vqTaXuOrJ4a-idhM0xUnnwj52iPdcd2vP7ZDHYbuWUJy9-V-jMCik2_-oW1bkmby0tKv/s320/montesco1265.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5WDoI6q3fQRi8HYUYvTGS3_NUWTUJY5SR7oe6Bc_AxzQR8oCgYAZMmfr9tX-9v8hjvixjz-9vqTaXuOrJ4a-idhM0xUnnwj52iPdcd2vP7ZDHYbuWUJy9-V-jMCik2_-oW1bkmby0tKv/s800/montesco1265.jpg", "comment_count": 0 }, { "title": "andean flamingo", "url": "https://cocktailvirgin.blogspot.com/2013/06/andean-flamingo.html", "published": "2013-06-17T13:25:00.000-04:00", "updated": "2017-07-26T14:22:48.662-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "bitters (Peychaud's)", "creole shrub", "galliano", "pisco", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz La Diablada Pisco", "3/4 oz Vya Whisper Dry Vermouth", "1/2 oz Creole Shrubb Orange Liqueur", "1 barspoon Galliano", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a coupe.", "body_text": "1 1/2 oz La Diablada Pisco\n3/4 oz Vya Whisper Dry Vermouth\n1/2 oz Creole Shrubb Orange Liqueur\n1 barspoon Galliano\n1 dash Peychaud's Bitters\nStir with ice and strain into a coupe.\nSince the Andean Flamingo came so highly recommended, I tried it next at the Macchu Pisco La Diablada event at the Hawthorne. Bartender Jackson Cannon described how Katie Emmerson had crafted this recipe and based it off of the\nEl Presidente\n. The drink was named after one of the rarest flamingo species in the world that happens to reside in the wetlands around the Andes mountains in Peru, Argentina, and Chile; with the Peychaud's Bitters in the mix, the color of the libation matched the birds' plumage rather well.\nThe Andean Flamingo proffered an herbal, floral, orange, and anise nose. A citrussy wine sip led into the pisco on the swallow; finally, the swallow ended with vanilla and anise spice notes from the Galliano and Peychaud's Bitters. Definitely the lighter balance of this drink allowed the subtleties La Diablada Pisco to shine through more than it did in the rather flavorful Montesco.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3cweC0Ga7mCObbn1lKue2BErC1IntswQGZTx2YglR9dbOLSL6NjFhxYC8qmcG3VnxF-DiuLp-3ym_J6jKRCc4E25T3Ch0DWBRZYBwKdQsXVKYHtHCiUcFO0cUiR4MQ5OOn3ztK46cwoQ/s320/Andeanflamingo1266.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3cweC0Ga7mCObbn1lKue2BErC1IntswQGZTx2YglR9dbOLSL6NjFhxYC8qmcG3VnxF-DiuLp-3ym_J6jKRCc4E25T3Ch0DWBRZYBwKdQsXVKYHtHCiUcFO0cUiR4MQ5OOn3ztK46cwoQ/s800/Andeanflamingo1266.jpg", "comment_count": 0 }, { "title": "haumea", "url": "https://cocktailvirgin.blogspot.com/2013/06/haumea.html", "published": "2013-06-18T11:30:00.000-04:00", "updated": "2017-07-26T14:22:02.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bluedragon" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "Blue Dragon", "year": null }, "categories": [ "#bluedragon", "bitters (Peychaud's)", "chartreuse (yellow)", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Lemon Hart 151 Rum", "1/2 oz Yellow Chartreuse", "1/4 oz Cinnamon Syrup", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a Champagne flute. Top with 2 oz cava and garnish with an orange twist.", "body_text": "1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Lemon Hart 151 Rum\n1/2 oz Yellow Chartreuse\n1/4 oz Cinnamon Syrup\n1 dash Peychaud's Bitters\nShake with ice and strain into a Champagne flute. Top with 2 oz cava and garnish with an orange twist.\nAfter the pisco event at Hawthorne, I made my way over to Blue Dragon for some food and a drink. For a libation, I selected the Haumea, named after the Hawaiian goddess of fertility and childbirth, from the menu. Once mixed, the aroma of the grapefruit juice in the drink mingled with that of the orange twist's oil. A carbonated grapefruit and lime sip yielded delightful honey and wine notes, and the swallow began with rum and cava flavors and ended with a cinnamon and lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggM5ZvIwpNACjgW5pMVKixKI7j3OCZpafD36tQiaZBA6aEY7KglLOcoYwy3vhzJu3D1FTNnT_YeD-4iG-M4tVwX-TgSTZSSDdPht1gX-U0bS3sRdnVu8zIK3860UiQeZ9JpeZqqKAkBHz7/s320/haumea1268.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggM5ZvIwpNACjgW5pMVKixKI7j3OCZpafD36tQiaZBA6aEY7KglLOcoYwy3vhzJu3D1FTNnT_YeD-4iG-M4tVwX-TgSTZSSDdPht1gX-U0bS3sRdnVu8zIK3860UiQeZ9JpeZqqKAkBHz7/s800/haumea1268.jpg", "comment_count": 0 }, { "title": "[la perla de oaxaca]", "url": "https://cocktailvirgin.blogspot.com/2013/06/la-perla-de-oaxaca.html", "published": "2013-06-18T12:30:00.000-04:00", "updated": "2017-07-26T14:21:21.840-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "campari", "cynar", "egg", "mezcal", "simple syrup" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Campari", "1 oz Cynar", "1/4 oz Simple Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a rocks glass and garnish with freshly grated coffee bean.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Campari\n1 oz Cynar\n1/4 oz Simple Syrup\n1 Whole Egg\nShake once without ice and once with ice. Strain into a rocks glass and garnish with freshly grated coffee bean.\nAfter my foray at Blue Dragon, I made my way over to No. 9 Park for a nightcap or two. There, I spoke with bartender Tyler Wang about the\nbarista-bartender event\nthat he helped to put together, and we began to talk about the other coffee-spirit combinations that he fell in love with. One in particular was coffee and Campari which he showcased first with the aroma of coffee and second with a coffee syrup. In the first instance, he crafted a Flip that began with a coffee aroma from the grated coffee bean garnish. On the tongue, a creamy caramel sip led into a smoky swallow that shared the Campari flavors and the Cynar's earthy bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEJbVxCVe9mAf9bhGE_vK3ZUXIc0z5_h6nKP54B5TrQYfTmbmFC2UJUiVQLkGdQ0-xxeT2ULYPjrM_IbnCsPjdpjN1KJHw7FdtjimX8btd0LaRDPB2vM6bJQAcKU71OflrT41RBWxSGSI/s320/no9coffee_a1269.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEJbVxCVe9mAf9bhGE_vK3ZUXIc0z5_h6nKP54B5TrQYfTmbmFC2UJUiVQLkGdQ0-xxeT2ULYPjrM_IbnCsPjdpjN1KJHw7FdtjimX8btd0LaRDPB2vM6bJQAcKU71OflrT41RBWxSGSI/s800/no9coffee_a1269.jpg", "comment_count": 0 }, { "title": "[bezzera]", "url": "https://cocktailvirgin.blogspot.com/2013/06/bezzera.html", "published": "2013-06-19T11:19:00.000-04:00", "updated": "2017-07-26T14:20:10.686-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Tyler", "source": null, "year": null }, "categories": [ "#no. 9 park", "campari", "chinato", "gin" ], "ingredients": [ "3/4 oz Campari", "3/4 oz Cocchi Barolo Chinato", "3/4 oz Ransom Old Tom (usually Wireworks Gin)", "1/2 oz Coffee Rustico Syrup (1:1)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "3/4 oz Campari\n3/4 oz Cocchi Barolo Chinato\n3/4 oz Ransom Old Tom (usually Wireworks Gin)\n1/2 oz Coffee Rustico Syrup (1:1)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nThe better demonstration of how well coffee and Campari required a short wait as Tyler fetched some freshly brewed coffee, added sugar, and made a syrup. For a coffee, he selected Counter Culture's Rustico which is an espresso roast-level bean. He originally crafted this drink with Wireworks Gin with which he also made the\nPurple Princess\n, but in its temporary absence at the bar, he opted for Ransom's Old Tom. Tyler did not have a name for the drink yet, so in the meantime, I am dubbing it the Bezzera after the man who in 1901 filed the first patent for an espresso machine.\nThe drink greeted my nose with a grape and orange oil aroma. The grape continued on into the sip where it mingled with the coffee's roast notes; the roast notes then flowed into the swallow where it paired with the gin and Campari herbal elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIO_9lEpTi68VFTXpyAAcg8tnmHA3O3a3I_SE0dByXcbOCDI-87wOBQRvu1NMfDP0_ZuOUflUJDFykrL4ReM6WvBlol7UMpRTcbWT8xQCiPVqsaGbXBiK3GeUagjUeClYEj4uvAdzTICf/s320/no9coffee_b1270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIO_9lEpTi68VFTXpyAAcg8tnmHA3O3a3I_SE0dByXcbOCDI-87wOBQRvu1NMfDP0_ZuOUflUJDFykrL4ReM6WvBlol7UMpRTcbWT8xQCiPVqsaGbXBiK3GeUagjUeClYEj4uvAdzTICf/s800/no9coffee_b1270.jpg", "comment_count": 0 }, { "title": "drink one up", "url": "https://cocktailvirgin.blogspot.com/2013/06/drink-one-up.html", "published": "2013-06-19T12:30:00.000-04:00", "updated": "2017-07-26T14:19:18.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sinclair" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Dave Werthman", "source": "the Sinclair", "year": null }, "categories": [ "#sinclair", "drambuie", "grapefruit juice", "lime juice", "punt e mes", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila", "1 oz Drambuie", "3/4 oz Punt e Mes", "1/2 oz Grapefruit Juice", "1/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Reposado Tequila\n1 oz Drambuie\n3/4 oz Punt e Mes\n1/2 oz Grapefruit Juice\n1/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I attended the DrinkOne charity event at the Sinclair to benefit the victims of the Boston Marathon bombing. For a first drink, I selected the Drink One Up which was the Sinclair's regular menu to raise money for the past month or so. Bartender Bryn Tattan mentioned that bar manager Dave Werthman crafted the recipe and she suggested that I contact him after the event. Via email, Dave described how he picked which event sponsors and ingredients to use, \"I am a big fan of all the Fratelli Branca products... [and] Drambuie has been doing great things throughout the city for a while now. Honestly, I am friends with the reps from both companies, and know how well each product mixes with Tequila Reposado. Grapefruit is my go to citrus and all the flavors play off each other perfectly, without masking any of their individual characteristics.\"\nThe Drink One Up greeted the nose with a honey and agave aroma. A citrus, honey, and malt sip led into a swallow that began with tequila followed by Punt e Mes' bitter flavors and ended with a honey finish. Overall, the Drink One Up had a elegance to its balance that had me returning for a second taste later in the evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HapnlGTyzcSEV6Xl9w7HYs_8y2OVr_kSGu4fZtYwKzQgfVmTauLCec4J54R0GqB1mjD_I2vAkDrPrE39PLTMm5-qIgZytpbHVk5fOV7CR83lk4CDsKCeT0HTRxSzNTLvpC1FnmwJ9rDq/s320/drinkone1271.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HapnlGTyzcSEV6Xl9w7HYs_8y2OVr_kSGu4fZtYwKzQgfVmTauLCec4J54R0GqB1mjD_I2vAkDrPrE39PLTMm5-qIgZytpbHVk5fOV7CR83lk4CDsKCeT0HTRxSzNTLvpC1FnmwJ9rDq/s800/drinkone1271.jpg", "comment_count": 0 }, { "title": "i'll have another", "url": "https://cocktailvirgin.blogspot.com/2013/06/ill-have-another.html", "published": "2013-06-20T11:30:00.000-04:00", "updated": "2017-07-26T14:18:37.749-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "bitters (Angostura)", "ginger beer", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare 10 Year Bourbon", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Angostura Bitters", "1 fistful Mint Leaf" ], "instructions": "Shake with ice and double strain into a rocks glass with a large ice cube. Top with 1 oz housemade ginger beer and garnish with a mint leaf.", "body_text": "1 1/2 oz Eagle Rare 10 Year Bourbon\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\n1 fistful Mint Leaf\nShake with ice and double strain into a rocks glass with a large ice cube. Top with 1 oz housemade ginger beer and garnish with a mint leaf.\nAfter the DrinkOne event at the Sinclair, I popped into Bergamot on my way home for a nightcap. On the menu was the I'll Have Another which looked like the ginger beer instead of sparkling wine version of the\nKentucky Proper\n. The Kentucky Proper was bartender Paul Manzelli's Bourbon riff on the Old Cuban, and the I'll Have Another was reminiscent of many of the ginger beer-laden Mules they serve there. Since those Mules are so popular, I figured the name was something the guests frequently said; however, Paul described how it was named after a horse that had 14:1 odds in the Kentucky Derby. As Paul's friend was going to Vegas that weekend, he asked him to place a wager on said horse, and lucky for him, I'll Have Another made the biggest upset in the history of the race by winning from post 19 out of a field of 20.\nThe mint leaf garnish added a fresh spice aroma to the I'll Have Another. Next, a lemon and malt sip shared some green herbal notes, and the swallow offered the Bourbon that was pleasantly accented by the mint and ginger.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbwsaU-ECfgMBvHb_M-YE1cphBKRB9c9g7G_0SIE2nDhczJTHbt-00fxhZCAneu3WUYt2g5vh4MIM0P4ExIjTAD68BlpDkFy_wa_up7-AnuIg3QkemjfS3lwk6ntJ_WMuJygNccKXAmOh/s320/illhaveanother1272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbwsaU-ECfgMBvHb_M-YE1cphBKRB9c9g7G_0SIE2nDhczJTHbt-00fxhZCAneu3WUYt2g5vh4MIM0P4ExIjTAD68BlpDkFy_wa_up7-AnuIg3QkemjfS3lwk6ntJ_WMuJygNccKXAmOh/s800/illhaveanother1272.jpg", "comment_count": 1 }, { "title": "m-80", "url": "https://cocktailvirgin.blogspot.com/2013/06/m-80.html", "published": "2013-06-20T12:30:00.000-04:00", "updated": "2017-07-26T14:17:29.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Erin Harris", "source": "Jimmy's in Aspen Colorado", "year": 2013 }, "categories": [ "amaro", "champagne", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Ransom Old Tom Gin", "1/2 oz Amaro Montenegro", "1 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a flute glass. Top with 1 oz prosecco (Gruet Blanc de Blancs) and garnish with a lemon twist.", "body_text": "2 oz Ransom Old Tom Gin\n1/2 oz Amaro Montenegro\n1 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a flute glass. Top with 1 oz prosecco (Gruet Blanc de Blancs) and garnish with a lemon twist.\nTwo Fridays ago for the cocktail hour, I flipped through\nFood & Wine: Cocktails 2013\nand settled on the M-80. The drink was created by Erin Harris of Jimmy's in Aspen Colorado as her riff of the French 75. With the Ransom Old Tom and the Amaro Montenegro, the M-80 shared extra herbal notes to the lemon oil aroma of a regular French 75. Next, a carbonated lemon and grape sip led into a crisp juniper and herbal swallow with a winey finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixciXYQV0KZuYMavl8qgs8gh1LtmGN15YvME_nKVC5jll1sHW-ismWT-Cs-2d7O1SszgB_HoJwq6hB2-PzXKAAk7JEhGsv9aQPsmiFRHjDVi01BOsaiKDsssdSe8I6iyYu2pGnf6hvfzNv/s320/m80_1273.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixciXYQV0KZuYMavl8qgs8gh1LtmGN15YvME_nKVC5jll1sHW-ismWT-Cs-2d7O1SszgB_HoJwq6hB2-PzXKAAk7JEhGsv9aQPsmiFRHjDVi01BOsaiKDsssdSe8I6iyYu2pGnf6hvfzNv/s800/m80_1273.jpg", "comment_count": 0 }, { "title": "visionary cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/06/visionary-cocktail.html", "published": "2013-06-21T11:45:00.000-04:00", "updated": "2017-07-26T14:15:31.168-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Roman Milostivy", "source": "Chainaya Tea & Cocktails", "year": null }, "categories": [ "bitters (mole)", "egg white", "fernet-branca", "lime juice", "simple syrup (cinnamon)", "vodka" ], "ingredients": [ "1 1/2 oz Vodka (Bak's Bison Grass)", "1/3 oz Fernet Branca", "1/3 oz Cinnamon Syrup (BG Reynolds)", "1/2 oz Lime Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass and garnish with several drops of chocolate bitters (housemade).", "body_text": "1 1/2 oz Vodka (Bak's Bison Grass)\n1/3 oz Fernet Branca\n1/3 oz Cinnamon Syrup (BG Reynolds)\n1/2 oz Lime Juice\n1 Egg White\nShake once without ice and once with ice. Strain into a cocktail glass and garnish with several drops of chocolate bitters (housemade).\nTwo Saturday nights ago, I began looking for a drink recipe in Tom Sandham's\nWorld's Best Cocktails\n. In the vodka section that I had previously glossed over, I spotted the Visionary Cocktail created by Roman Milostivy. Roman works at Chainaya Tea & Cocktails which is a speakeasy-like establishment in Moscow located under a Chinese restaurant in a space that used to be a tea house. After discovering the delicious spice notes in bison grass vodka when I made the\nClub Land\n, I figured that these apple pie-like spice accents would work well with the cinnamon syrup here.\nThe Visionary Cocktail greeted the nose with a chocolate-anise spice aroma from the housemade chocolate bitters. Next, a creamy, smooth lime sip led into a cinnamon-minty swallow that was tinged with more lime notes. Finally, the Visionary Cocktail ended with a clove-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOizXA6jjZlUrW362XkBKXtwp0nEN3K3-uTyz3ZeCXQIyGEgMqw7joyZiln25T56lXFlueXzK-9yyKuL1Bj7MHEv6_LRUVH8dv6NpUYWrBHCgt4XNY4lY_IPiveXb0VcIoq5CQGp0IK540/s320/visionary1274.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOizXA6jjZlUrW362XkBKXtwp0nEN3K3-uTyz3ZeCXQIyGEgMqw7joyZiln25T56lXFlueXzK-9yyKuL1Bj7MHEv6_LRUVH8dv6NpUYWrBHCgt4XNY4lY_IPiveXb0VcIoq5CQGp0IK540/s800/visionary1274.jpg", "comment_count": 0 }, { "title": "judge", "url": "https://cocktailvirgin.blogspot.com/2013/06/judge.html", "published": "2013-06-24T11:26:00.000-04:00", "updated": "2017-07-14T23:42:34.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "brandy", "curacao", "vermouth (sweet)" ], "ingredients": [ "3/4 Brandy (1 1/2 oz Foret)", "1 dash Apricot Brandy (3/8 oz Rothman & Winter)", "1 dash Curaçao (3/8 oz Senior)", "1 dash Sweet Vermouth (3/4 oz Cocchi)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "3/4 Brandy (1 1/2 oz Foret)\n1 dash Apricot Brandy (3/8 oz Rothman & Winter)\n1 dash Curaçao (3/8 oz Senior)\n1 dash Sweet Vermouth (3/4 oz Cocchi)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. I added an orange twist.\nAfter the Visionary Cocktail, I opened up our trusty copy of\nPioneers of Mixing at Elite Bars: 1903-1933\nand turned to the brandy section. There, I spotted the Judge, and its\nPeriodista\n-like combination of apricot liqueur and curaçao called out to me. Once mixed, the drink greeted the nose with an orange and apricot aroma. A stone fruit and grape sip transitioned to a swallow that began with brandy and candied orange flavors and ended pleasantly with Angostura's spice.", "images": [ "http://www.assoc-amazon.com/e/ir?t=cocktai-20&l=as2&o=1&a=0982107439", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAF4UvvBYEEVR_411_v_hITlWcPUQg5MVQ-l6TtLo0wPA-qHvoJbhfhpMnfB_i0gJbsQJcTAyf6-qZzBUF9Ey1B3Bp-GNg3OshzAkWTBCDdl9pgjgGy81cDKN5sEAF1Koam4uVR8vb8npy/s320/judge1276.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAF4UvvBYEEVR_411_v_hITlWcPUQg5MVQ-l6TtLo0wPA-qHvoJbhfhpMnfB_i0gJbsQJcTAyf6-qZzBUF9Ey1B3Bp-GNg3OshzAkWTBCDdl9pgjgGy81cDKN5sEAF1Koam4uVR8vb8npy/s800/judge1276.jpg", "comment_count": 0 }, { "title": "imperial delight cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/06/imperial-delight-cocktail.html", "published": "2013-06-24T12:20:00.000-04:00", "updated": "2017-07-14T23:42:00.081-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "brandy", "champagne", "curacao", "fernet-branca" ], "ingredients": [ "1 pony Brandy (1 oz Foret)", "3 dash Curaçao (1/3 oz Pierre Ferrand)", "3 dash Fernet Branca (1/3 oz)" ], "instructions": "Stir with ice and strain into a flute glass. Top with champagne (~2 1/2 oz Gruet Blanc de Blancs) and garnish with a lemon twist.", "body_text": "1 pony Brandy (1 oz Foret)\n3 dash Curaçao (1/3 oz Pierre Ferrand)\n3 dash Fernet Branca (1/3 oz)\nStir with ice and strain into a flute glass. Top with champagne (~2 1/2 oz Gruet Blanc de Blancs) and garnish with a lemon twist.\nTwo Mondays ago, I searched through my 1940 edition of\nThe How and When\nby Hyman Gale and Gerald F. Marco, and there I spotted a curious champagne sparkler that included Fernet Branca in the mix. After making the drink, it offered up a lemon oil and candied orange aroma. A dry sparkling wine-laden sip possessed orange notes, and the swallow began with crisp brandy flavors with an herbal, menthol finish. Over time as the Imperial Delight warmed up, the Fernet Branca became more prominent on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-7Sifsmv9ZI5tDkVa_YMepYbcmSMZkPe-iOHjbUV2xIiji6-sX9_SmXYZ4SCFfSAplY0C5_SNIWPV30oDulATzUVfkW0I8fYMOaQOtPOwBpZWJN32YUZKEnfeBHzlZ70A9CS8qhPlvrC/s320/imperialdelight1278.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-7Sifsmv9ZI5tDkVa_YMepYbcmSMZkPe-iOHjbUV2xIiji6-sX9_SmXYZ4SCFfSAplY0C5_SNIWPV30oDulATzUVfkW0I8fYMOaQOtPOwBpZWJN32YUZKEnfeBHzlZ70A9CS8qhPlvrC/s800/imperialdelight1278.jpg", "comment_count": 0 }, { "title": "lost in laos", "url": "https://cocktailvirgin.blogspot.com/2013/06/lost-in-laos.html", "published": "2013-06-25T11:30:00.000-04:00", "updated": "2017-07-14T23:41:16.463-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "chartreuse", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Plantation 5 Year Barbados Rum", "1/2 oz Green Chartreuse", "1/2 oz Lime Juice", "1 oz Simple Syrup", "3 oz Coconut Milk", "4 slice Cucumber" ], "instructions": "Muddle the cucumber. Add the rest of the ingredients and ice, shake, and double strain into a Collins glass with ice. Garnish with cucumber and a cherry, and add a straw.", "body_text": "1 1/2 oz Plantation 5 Year Barbados Rum\n1/2 oz Green Chartreuse\n1/2 oz Lime Juice\n1 oz Simple Syrup\n3 oz Coconut Milk\n4 slice Cucumber\nMuddle the cucumber. Add the rest of the ingredients and ice, shake, and double strain into a Collins glass with ice. Garnish with cucumber and a cherry, and add a straw.\nTwo Thursdays ago, Andrea and I traveled over to Sichuan Garden II in Woburn for dinner. For a drink, I asked bartender Ran Duan for the Lost in Laos. Ran described how he was inspired by Luc-Lac's tequila-cucumber Ramos-like Fizz, the\nWhite Buddha\n, and he crafted his own riff using some of the flavor elements. Instead of cream and egg white, he used coconut milk; while regular coconut milk would work, Ran opted for a canned drink available at Asian food markets that had a lighter body.\nThe cucumber garnish contributed greatly to the drink's nose. The lime on the sip mingled with the creaminess of the coconut milk. Next, the swallow proffered the great flavor combination of rum, cucumber, and Green Chartreuse. Overall, the balance was a touch on the sweet side so perhaps cutting the simple syrup amount in half would appeal to drier palates (the coconut milk drink might be sweetened a bit too), but the flavors definitely came together quite well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdL1L8FLyVO22brp-fPTRKIXb2I-sBG4QpAFnxeMbfTZ_KnLV-hKvc1PAEm9-GIOl_76rVuKoFlLdV5qS4Xfj-ZKYIip6ccQ6wPTImXDbaJEDl0MBr4WhUYMfNqbezYgdfcDC2KJF0Sn0/s320/lostlaos1280.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdL1L8FLyVO22brp-fPTRKIXb2I-sBG4QpAFnxeMbfTZ_KnLV-hKvc1PAEm9-GIOl_76rVuKoFlLdV5qS4Xfj-ZKYIip6ccQ6wPTImXDbaJEDl0MBr4WhUYMfNqbezYgdfcDC2KJF0Sn0/s800/lostlaos1280.jpg", "comment_count": 0 }, { "title": "rome with a slight view", "url": "https://cocktailvirgin.blogspot.com/2013/06/rome-with-slight-view.html", "published": "2013-06-25T12:15:00.000-04:00", "updated": "2017-07-14T23:40:44.319-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Michael McIlroy", "source": "Milk & Honey", "year": null }, "categories": [ "#sichuan-garden2", "aperol", "lillet", "lime juice", "passion fruit syrup", "soda" ], "ingredients": [ "1 oz Kina L'Avion d'Or", "1 oz Aperol", "1 oz Lime Juice", "1/2 oz Passion Fruit Syrup" ], "instructions": "Shake with ice and strain into a Collins glass with ice. Top with 2 oz soda water, garnish with a grapefruit twist, and add a straw.", "body_text": "1 oz Kina L'Avion d'Or\n1 oz Aperol\n1 oz Lime Juice\n1/2 oz Passion Fruit Syrup\nShake with ice and strain into a Collins glass with ice. Top with 2 oz soda water, garnish with a grapefruit twist, and add a straw.\nFor a second drink at Sichuan Garden II, Ran Duan suggested a Rome with a Slight View, a riff of Michael McIlroy's\nRome with a View\ncreated at Manhattan's Milk & Honey. I was first introduced to McIlroy's recipe when Tyler Wang made his own spin, the\nTriumph of Pompei\n, at No. 9 Park. Ran softened the neo-classic's Campari by using Aperol instead, switched the dry vermouth to Tempus Fugit's Kina L'Avion d'Or, and added additional flavors by using passion fruit syrup instead of simple.\nThe grapefruit twist garnish's aroma helped to prepare the mouth for the carbonated citrussy wine sip. The swallow then donated a passion fruit and herbal swallow with a grapefruit-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPwcgVLoyvJgltUNIQsOQbhCQl8ajU1TAzPbWRw-3WAf0j7l-iW18zwAwxJTKLcSGUyzQ8oihzoGyirFSgZxOHeSkAq0BmYSImZb20dZeh9xWLyTlIhl1ACr8GTHSUuelSQz8N_qf1Mmn/s320/romeslight1281.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPwcgVLoyvJgltUNIQsOQbhCQl8ajU1TAzPbWRw-3WAf0j7l-iW18zwAwxJTKLcSGUyzQ8oihzoGyirFSgZxOHeSkAq0BmYSImZb20dZeh9xWLyTlIhl1ACr8GTHSUuelSQz8N_qf1Mmn/s800/romeslight1281.jpg", "comment_count": 0 }, { "title": "[golden temple fizz]", "url": "https://cocktailvirgin.blogspot.com/2013/06/golden-temple-fizz.html", "published": "2013-06-26T12:00:00.001-04:00", "updated": "2021-11-12T17:51:42.402-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (Peychaud's)", "campari", "egg", "lime juice", "pamplemousse", "simple syrup", "soda" ], "ingredients": [ "1 oz Campari", "1 oz Peychaud's Bitters", "1 oz Combier Pamplemousse Liqueur", "1 oz Lime Juice", "1/4 oz Yuzu Juice", "1/2 oz Simple Syrup", "1 Egg Yolk" ], "instructions": "Shake once without ice and once with ice. Strain into a Collins glass, top with 2 oz soda water, and add a straw. Garnish with a grapefruit twist-cherry flag.", "body_text": "1 oz Campari\n1 oz Peychaud's Bitters\n1 oz Combier Pamplemousse Liqueur\n1 oz Lime Juice\n1/4 oz Yuzu Juice\n1/2 oz Simple Syrup\n1 Egg Yolk\nShake once without ice and once with ice. Strain into a Collins glass, top with 2 oz soda water, and add a straw. Garnish with a grapefruit twist-cherry flag.\nOne of the drinks Andrea had at Sichaun Garden II was a bitter-citrus Golden Fizz that featured a bit of yuzu juice in the mix. Bartender Ran Duan did not have a name for it yet, so in the meanwhile, I dubbed it after a temple in China built during the Ming Dynasty with lots of copper (not gold).\nThe grapefruit twist in the garnish joined up with the aromas from the grapefruit liqueur and Campari. Next, a creamy sip let through some of the bite from the citrus, and the swallow showcased the Peychaud's-Campari herbal and spice notes as well as grapefruit peel flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-l4l6N4aKONrR41xbY9yVRBeU3DaO-uvR5erq0ymHfXZn1WsHIl7_I7fng1gPGdAjANx4bae_E7fdMYF-9rkjEK2OLqp90rbkow6MMZ1AJMHRc7yU9CZhMokPoTOvWJaKB9hq6TN5vre/s320/sg2_1282.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-l4l6N4aKONrR41xbY9yVRBeU3DaO-uvR5erq0ymHfXZn1WsHIl7_I7fng1gPGdAjANx4bae_E7fdMYF-9rkjEK2OLqp90rbkow6MMZ1AJMHRc7yU9CZhMokPoTOvWJaKB9hq6TN5vre/s800/sg2_1282.jpg", "comment_count": 0 }, { "title": "garden of good and evil", "url": "https://cocktailvirgin.blogspot.com/2013/06/garden-of-good-and-evil.html", "published": "2013-06-27T11:30:00.000-04:00", "updated": "2017-07-14T23:39:28.756-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "falernum", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1 oz Velvet Falernum", "1/2 oz Lime Juice", "1/4 oz Angostura Bitters" ], "instructions": "Muddle 2 slices of cucumber, add the rest of the ingredients and ice, and shake. Strain into a rocks glass filled with fresh ice and half-rimmed with celery salt. Garnish with a cucumber slice and add a straw.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1 oz Velvet Falernum\n1/2 oz Lime Juice\n1/4 oz Angostura Bitters\nMuddle 2 slices of cucumber, add the rest of the ingredients and ice, and shake. Strain into a rocks glass filled with fresh ice and half-rimmed with celery salt. Garnish with a cucumber slice and add a straw.\nTwo Mondays ago, Andrea and I ventured over to Estragon for dinner. For a drink, bartender Sahil Mehta suggested the Garden of Good and Evil that he created for the Angostura competition. With mezcal, cucumber, and falernum in the mix, it was hard to turn down especially with how good the cucumber, mezcal, and ginger\nOlivia\nlast month was. I am not sure if the drink name is a reference to the book and movie\nMidnight in the Garden of Good and Evil\nor to something other (*).\nThe celery salt from the glass' rim provided much of the Garden's aroma along with hints of vegetal cucumber and smoky agave notes. A lime sip led into a swallow that began with the mezcal and ended with the falernum clove, Angostura spice, and a lingering cucumber peel finish.\n(*) Sahil visited me when I was bartending the other day and told me it was indeed after the book and movie, but such a long name would be more difficult to say and order so he cropped it down.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdfy3FZL3u0-SUTiLTh4jGPzJwJ1ENCgfI5-xfknTv2BcE16-Vff4ihSls_3bA237EGeatBJicpIpcGUdizRwLH2nt_55WedA1a43WRdPtpG8KQ63QRIcr90Oz2YGBCLiDGiJca-bTogb/s320/gardengoodevil1284.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdfy3FZL3u0-SUTiLTh4jGPzJwJ1ENCgfI5-xfknTv2BcE16-Vff4ihSls_3bA237EGeatBJicpIpcGUdizRwLH2nt_55WedA1a43WRdPtpG8KQ63QRIcr90Oz2YGBCLiDGiJca-bTogb/s800/gardengoodevil1284.jpg", "comment_count": 2 }, { "title": "mellow yellow", "url": "https://cocktailvirgin.blogspot.com/2013/06/mellow-yellow.html", "published": "2013-06-27T12:20:00.000-04:00", "updated": "2017-07-14T23:38:14.253-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rob Ficks", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "apricot liqueur", "becherovka", "bitters (orange)", "chartreuse (yellow)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Weller Bourbon", "1/2 oz Yellow Chartreuse", "1/2 oz Becherovka Liqueur", "1/4 oz Rothman & Winter Orchard Apricot", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Weller Bourbon\n1/2 oz Yellow Chartreuse\n1/2 oz Becherovka Liqueur\n1/4 oz Rothman & Winter Orchard Apricot\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nTwo Tuesdays ago, we wandered over to the bar at Craigie on Main after getting dinner at Veggie Galaxy. There, bartenders Jared Sadoian and Rob Ficks were tending the bar. For a cocktail, I asked Rob for the Mellow Yellow which turned out to be his own creation; Rob described the recipe as a spiced\nGreen Point\n.\nThe Mellow Yellow greeted the nose with a perfumey orange-apricot aroma. The malty sip shared hints of honeyed fruit, and the swallow provided the rest of the whiskey flavors along with clove, cinnamon, and herbal notes. Moreover, as the drink warmed up, the apricot took a larger role in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteuVYp6Qgv-emyZrHV041f0THsDpicgOHsWND0VjOEkP04Ar3OA7PHoqzN9SgrePNHQVroqcpTM6jxZ1GZRC4tC43zAxxcOMQ22D9ISPu6Mcos3essDfwbOTTgyEDBgohhX4JCCQoNy6m/s320/mellowyellow1285.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteuVYp6Qgv-emyZrHV041f0THsDpicgOHsWND0VjOEkP04Ar3OA7PHoqzN9SgrePNHQVroqcpTM6jxZ1GZRC4tC43zAxxcOMQ22D9ISPu6Mcos3essDfwbOTTgyEDBgohhX4JCCQoNy6m/s800/mellowyellow1285.jpg", "comment_count": 0 }, { "title": "gloria", "url": "https://cocktailvirgin.blogspot.com/2013/07/gloria.html", "published": "2013-07-01T11:30:00.000-04:00", "updated": "2017-07-14T23:37:48.337-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "egg white", "gin", "grenadine", "lemon juice" ], "ingredients": [ "3/4 jigger Gin (1 1/2 oz Beefeater)", "1 spoon Lemon Juice (1/2 oz)", "1 spoon Grenadine (1/2 oz)", "1/2 Egg White (1 white)", "1 sprig Mint (6 leaf)" ], "instructions": "Shake with ice and double strain into a cocktail glass. I garnished with a mint leaf.", "body_text": "3/4 jigger Gin (1 1/2 oz Beefeater)\n1 spoon Lemon Juice (1/2 oz)\n1 spoon Grenadine (1/2 oz)\n1/2 Egg White (1 white)\n1 sprig Mint (6 leaf)\nShake with ice and double strain into a cocktail glass. I garnished with a mint leaf.\nAfter returning home from Craigie on Main, I was still in the mood for a final cocktail. For a drink, I spotted in the 1934 reprint of Boothby's\nWorld Drinks and How to Mix Them\na curious drink called the Gloria. It reminded me of one of my fellow bartenders at Russell House Tavern who made a round of Southsides using egg whites for his guests. I inquired, but he could not recall where he learned that recipe; though less common, the egg white version does exist in the literature. The Gloria is pretty similar to the variation he made except the sweetener here is grenadine instead of simple syrup; moreover, this one calls for lemon over the lime more frequently used in the Southside (there are lemon juice Southsides in the literature as well).\nThe mint leaf garnish prepared the senses with its herbal aroma. A creamy lemon sip offered light pomegranate and vegetal notes, and the swallow was a pleasing combination of the gin's botanicals and the mint.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmKt1o09HxmoHwiamXgYUAJYoAaWNY4rskleR4eAEkdPxn0OzPZgQRoESfiutyrvK7_fUBNQw5-AGrFOpRPV5YwgbL49LSDSf9pDGIopfhkKhT4L4mAN0j9YM347HQhbtoT_AHtDRkGnV/s320/gloria1286.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmKt1o09HxmoHwiamXgYUAJYoAaWNY4rskleR4eAEkdPxn0OzPZgQRoESfiutyrvK7_fUBNQw5-AGrFOpRPV5YwgbL49LSDSf9pDGIopfhkKhT4L4mAN0j9YM347HQhbtoT_AHtDRkGnV/s800/gloria1286.jpg", "comment_count": 1 }, { "title": "last nights of paris", "url": "https://cocktailvirgin.blogspot.com/2013/07/last-nights-of-paris.html", "published": "2013-07-01T12:21:00.000-04:00", "updated": "2017-07-14T23:37:17.080-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lemon juice", "maraschino", "suze", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse 100)", "1 oz Sweet Vermouth (Cocchi)", "1 oz Avèze Gentian Liqueur", "1 barspoon Maraschino Liqueur (Luxardo)", "1 barspoon Lemon Juice", "2 Blackberries" ], "instructions": "Muddle 2 blackberries with Maraschino and lemon juice. Add rest of the ingredients and ice. Stir and double strain into a rocks glass with fresh ice. Garnish with an orange peel-blackberry flag on a cocktail pick.", "body_text": "1 oz Rye Whiskey (Rittenhouse 100)\n1 oz Sweet Vermouth (Cocchi)\n1 oz Avèze Gentian Liqueur\n1 barspoon Maraschino Liqueur (Luxardo)\n1 barspoon Lemon Juice\n2 Blackberries\nMuddle 2 blackberries with Maraschino and lemon juice. Add rest of the ingredients and ice. Stir and double strain into a rocks glass with fresh ice. Garnish with an orange peel-blackberry flag on a cocktail pick.\nFor the Avèze recipe competition, I began to reflect on all of the gentian liqueur-containing cocktails I have had and what flavor combinations really shined. After having a White Negroni and other gin-based drinks, I discovered through PDT's\nBrown Bomber\nthat gentian liqueurs seem to pair better with whiskey. What improved the Brown Bomber's Lillet Blanc was the\nHarry Palmer\n's call for sweet vermouth. And finally, Tyler Wang at No. 9 Park's\nL'Année du Mexique\nfirst demonstrated how well gentian works with blackberry notes. For a name, I wanted something French to represent the origin of the Avèze, and my mind drifted over to French literature that was written around the time that the liqueur was created in the 1920s. A lot of the French literature I have read of that era is from the Surrealists, and Philippe Soupault's charming\nLast Nights Of Paris\nwas written within a year of Avèze's release. The book's capture of the intertwining of French and American modernism mirrors the French liqueur-American whiskey pairing here.\nThe Last Nights of Paris offered a berry and wine nose with hints of gentian. A malt sip shared fruit notes and some brightness from the lemon juice. Finally, the rye filled the swallow followed by the gentian bitterness which blended well with the blackberry and Maraschino flavors.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1878972057", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2vE4fJHPYk1oJovzXtHM_6tD4FlbMS-EjzkCifraZl3T7PTXewPWOPYPXYU79jhi6zgLvSmSUU3qJr8okKBvUnCLOkwjLV6U7d3-dcOZP0AamwRKFkrbtMs4Lq3dke6ZBOgbshARh6ur/s320/lastnights_1258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2vE4fJHPYk1oJovzXtHM_6tD4FlbMS-EjzkCifraZl3T7PTXewPWOPYPXYU79jhi6zgLvSmSUU3qJr8okKBvUnCLOkwjLV6U7d3-dcOZP0AamwRKFkrbtMs4Lq3dke6ZBOgbshARh6ur/s800/lastnights_1258.jpg", "comment_count": 0 }, { "title": "love in an elevator", "url": "https://cocktailvirgin.blogspot.com/2013/07/love-in-elevator.html", "published": "2013-07-02T11:30:00.000-04:00", "updated": "2017-08-17T12:21:24.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Matt Whitney", "source": "Local 149", "year": null }, "categories": [ "#local149", "benedictine", "bitters (orange)", "punt e mes", "rum", "sherry" ], "ingredients": [ "2 oz Ron Zacapa Rum", "1/2 oz Pedro Romero Dry Oloroso Sherry", "1/2 oz Benedictine", "1/2 oz Punt e Mes", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Flame an orange twist over the top.", "body_text": "2 oz Ron Zacapa Rum\n1/2 oz Pedro Romero Dry Oloroso Sherry\n1/2 oz Benedictine\n1/2 oz Punt e Mes\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass. Flame an orange twist over the top.\nTwo Thursdays ago, we ventured down to Local 149 in Southie for dinner. For cocktail ideas, bartender John Mayer declared that he had two drinks in mind. The first was Love in an Elevator and the second was a companion piece called Death in a Doublewide. Love in an Elevator was created by Matt Whitney, and it sounded like the brown, bitter, and stirred drink that I had been craving.\nThe orange oils over the drink brightened the caramel aroma of the aged rum. Grape flavors from the oloroso sherry more so than from the Punt e Mes filled the sip, and the swallow showcased the rich rum along with nutty, spice, and bitter notes. As the drink warmed up, it gained additional minty-herbal notes on the swallow from the Benedictine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y4hQhdk0Yg-BtDc_RovKk_oWHW1pVmJnDmoyKg1LFRXlW2iRdd0P2drlblJZIBpeDcGa8QdFI2loi5u3SSUpOMMSOtwhvS9CeKHRdPmocKFd8UNvMy0kJ1rhd9iM6pZTcrm1ofWHnHQe/s320/loveelevator1287.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y4hQhdk0Yg-BtDc_RovKk_oWHW1pVmJnDmoyKg1LFRXlW2iRdd0P2drlblJZIBpeDcGa8QdFI2loi5u3SSUpOMMSOtwhvS9CeKHRdPmocKFd8UNvMy0kJ1rhd9iM6pZTcrm1ofWHnHQe/s800/loveelevator1287.jpg", "comment_count": 0 }, { "title": "death in a doublewide", "url": "https://cocktailvirgin.blogspot.com/2013/07/death-in-doublewide.html", "published": "2013-07-02T12:30:00.000-04:00", "updated": "2017-07-14T23:36:03.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "local149" ], "serving_style": "hot", "glassware": "punch cup", "technique": "build", "attribution": { "creator": "John Mayer", "source": "Hawthorne", "year": null }, "categories": [ "#local149", "*hot", "absinthe", "rum", "whiskey" ], "ingredients": [ "1 1/2 oz Balcones Brimstone Corn Whiskey", "3/4 oz Smith & Cross Rum", "1/4 oz St. George Absinthe", "1 1/2 oz Boiling Water" ], "instructions": "Build in a Blue Blazer mug that was pre-warmed by boiling water. Ignite on fire and carefully pass back and forth with another pre-warmed Blue Blazer mug. Pour into a heat-resistant punch cup and flame two lemon twists over the top. Extinguish the flame by covering the punch cup.", "body_text": "1 1/2 oz Balcones Brimstone Corn Whiskey\n3/4 oz Smith & Cross Rum\n1/4 oz St. George Absinthe\n1 1/2 oz Boiling Water\nBuild in a Blue Blazer mug that was pre-warmed by boiling water. Ignite on fire and carefully pass back and forth with another pre-warmed Blue Blazer mug. Pour into a heat-resistant punch cup and flame two lemon twists over the top. Extinguish the flame by covering the punch cup.\nSo the companion piece to Love in an Elevator by Matt Whitney was the Death in a Double Wide by John Mayer himself. I had no clue that he had started on my drink when he brought out two Blue Blazer mugs and set up about 12 feet away. I mentioned to Andrea that someone was silly enough to order a Blue Blazer on such a hot, almost summer evening. John put on quite the show for that section of the bar, and then he walked over to where we were sitting to pour out the flaming drink, ignite a pair of lemon oil puffs, and smother the flame. Around that moment I realized that I was the silly fool who was getting a hot drink on a warm evening... John described how the drink was inspired by the\nDiamondback\n, and bartender Matt Whitney recommended adding the Smith & Cross Rum to the mix. John knew that the smokey whiskey, rum, and absinthe worked well in pairs, but he could not get this trio to work when chilled. In stepped the Hawthorne's Carrie Cole who suggested to John that it might come together better as a hot drink instead, and the Death in a Doublewide finally took shape.\nOnce the flame was extinguished, the libation offered a hot and steamy lemon and anise aroma. The corn whiskey seemed to stay more on the sip, while the alcohol heat, rum, and absinthe notes filled the swallow. A flaming death, save for a BBQ, never tasted as delicious.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vmDD3DOFL7p5hPOPzIhBww761R7JBj0oROnMvbfF2K-i8vXGJTHS4d2W-B59sYpEiNjSWVlzJ5GzgD8E1rpMAJnCwBiP3nGumgm2eXQSFIC9Spdygm7whyphenhyphen_r8snhf_7NqRfem7RizTHt/s320/doublewide1288.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vmDD3DOFL7p5hPOPzIhBww761R7JBj0oROnMvbfF2K-i8vXGJTHS4d2W-B59sYpEiNjSWVlzJ5GzgD8E1rpMAJnCwBiP3nGumgm2eXQSFIC9Spdygm7whyphenhyphen_r8snhf_7NqRfem7RizTHt/s800/doublewide1288.jpg", "comment_count": 0 }, { "title": "91st division", "url": "https://cocktailvirgin.blogspot.com/2013/07/91st-division.html", "published": "2013-07-03T11:30:00.000-04:00", "updated": "2017-07-14T23:35:24.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "cointreau", "madeira", "scotch", "vermouth (dry)" ], "ingredients": [ "2/3 Scotch (1 1/2 oz Pig's Nose)", "1/3 Madeira (3/4 oz Blandy's Verdelho)", "2 dash Dry Vermouth (1/2 oz Dolin)", "1 dash Cointreau (1/4 oz)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2/3 Scotch (1 1/2 oz Pig's Nose)\n1/3 Madeira (3/4 oz Blandy's Verdelho)\n2 dash Dry Vermouth (1/2 oz Dolin)\n1 dash Cointreau (1/4 oz)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. I added an orange twist.\nTwo Saturdays ago, we began the cocktail hour with a drink from\nPioneers of Mixing at Elite Bars: 1903-1933\n. While the book did not specify which 91st Division the recipe is named after, the most famous one was part of the U.S. Army and they smashed through three enemy lines in their first outing during World War I besides being heralded for their other campaigns. With Scotch and Madeira in this tribute, I was definitely game.\nThe orange twist's oils provided much of the drink's nose. A malt and grape sip gave way to a swallow that began with the Scotch and finished dry with orange peel and Madeira flavors. Indeed, the Madeira's smoky notes complemented those from the Scotch besides working in a vermouth-whiskey sort of like pairing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3f7ecLyEycoRDZTWo05RiSUBtNRLqlIt6GsP2dYW3xZLsieO5dJOhSw6eNv3E7OUTBqzX0MKdBU7J5fu_153DbQ1M5kEYPjZ0hR8X9DvJKEEGHgXUAY20GIwogAF5hg3AGgj4Nlx5zsO/s320/91stdiv_1289.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3f7ecLyEycoRDZTWo05RiSUBtNRLqlIt6GsP2dYW3xZLsieO5dJOhSw6eNv3E7OUTBqzX0MKdBU7J5fu_153DbQ1M5kEYPjZ0hR8X9DvJKEEGHgXUAY20GIwogAF5hg3AGgj4Nlx5zsO/s800/91stdiv_1289.jpg", "comment_count": 0 }, { "title": "six bells", "url": "https://cocktailvirgin.blogspot.com/2013/07/six-bells.html", "published": "2013-07-03T12:20:00.000-04:00", "updated": "2017-07-14T23:34:54.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "H.S. Cardale", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "bitters (Angostura)", "curacao", "lime juice", "rum", "sugar" ], "ingredients": [ "1 wineglass Myers's Rum (1 1/2 oz Gosling's Black Seal)", "1 liquor glass Curaçao (1/2 oz Pierre Ferrand)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 wineglass Myers's Rum (1 1/2 oz Gosling's Black Seal)\n1 liquor glass Curaçao (1/2 oz Pierre Ferrand)\nJuice 1 Lime (1/2 oz)\n12 drop Angostura Bitters (1 dash)\n1 dessert spoon Sugar (1 barspoon Simple Syrup)\nShake with ice and strain into a cocktail glass.\nAfter the 91st Division, I opened up our reprint of the1937\nCafé Royal Cocktail Book\nand spotted the Six Bells. I was drawn in for it seemed like a dark rum version of the gin-based classic, the\nPegu Club\n. The book shares the history that retired Commander H.S. Cardale of the Royal Navy provided this recipe. Perhaps the name reflects how the Royal Navy divides the day up into 5 four hour shifts and 2 two hour shifts which are denoted and segmented by bell ringing. Six bells would be 3 hours into the four hour watches that end with the 8th bell. The U.S. Navy has a more simplified 6 four hour shifts with similar bell ringing.\nAn orange peel and dark rum aroma prepared the mouth for the caramel and grapefruit-like sip. The rum flavors continued into the swallow where they were followed by the orange and lime notes and an allspice and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUMKirJgxyTMjGz_7rsrZTlxvi6iWky5lcYMICxtwj5aLZuowqz-XdPnFdtckyO4nl2n_mRz8q9QXTXOKTeON7IvCaaqESDmfUpbW9bNcHLLUE8_j-VJrUWs7PVrqCh37kCoLDLkV9HAK/s320/sixbells1290.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUMKirJgxyTMjGz_7rsrZTlxvi6iWky5lcYMICxtwj5aLZuowqz-XdPnFdtckyO4nl2n_mRz8q9QXTXOKTeON7IvCaaqESDmfUpbW9bNcHLLUE8_j-VJrUWs7PVrqCh37kCoLDLkV9HAK/s800/sixbells1290.jpg", "comment_count": 0 }, { "title": "nullo", "url": "https://cocktailvirgin.blogspot.com/2013/07/nullo.html", "published": "2013-07-05T11:30:00.000-04:00", "updated": "2017-07-14T23:33:35.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "egg white", "gin", "grapefruit juice", "grenadine", "vermouth (sweet)" ], "ingredients": [ "1/3 jigger Gin (1 oz Tanqueray)", "1/3 jigger Sweet Vermouth (1 oz Cocchi)", "1 spoon Grenadine (1/4 oz)", "1 spoon Grapefruit Juice (1/2 oz)", "1/2 Egg White (1 Egg White)" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass. I added a grapefruit twist.", "body_text": "1/3 jigger Gin (1 oz Tanqueray)\n1/3 jigger Sweet Vermouth (1 oz Cocchi)\n1 spoon Grenadine (1/4 oz)\n1 spoon Grapefruit Juice (1/2 oz)\n1/2 Egg White (1 Egg White)\nShake once without ice and once with ice. Strain into a cocktail glass. I added a grapefruit twist.\nTwo Mondays ago, I flipped through my 1934 reprint of Boothby's\nWorld Drinks and How to Mix Them\nand spotted the Nullo. The combination of gin, sweet vermouth, and grapefruit juice reminded me of the Fibber McGee we made before I started writing for the Cocktail Virgin blog. Where the Fibber McGee had Angostura, the Nullo went in the direction of pomegranate and egg white. And the grapefruit, gin, and egg white also reminded me of the\nMarco Antonio\nfrom the\nLa Florida Cocktail Book\n.\nThe Nullo began with a grapefruit oil aroma. A creamy grapefruit sip led into a gin, grape, and pomegranate finish. Overall, the Nullo was pleasantly light, and I could not help but think how cinnamon syrup instead of grenadine would not be out of place in this combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhK762NphG1lxLuvUubJiRIx4oPjp6vwWB9NtGSjVlirJuTwh8QXS65sGtvYTtUmlkP7HHOqaa-wh44m9mjMuaQC1SL3do1QW4HWBIMO_CF59chtnk-oQ4pZdlm7aOKU8mfQvcVI9AdCmc/s320/nullo1291.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhK762NphG1lxLuvUubJiRIx4oPjp6vwWB9NtGSjVlirJuTwh8QXS65sGtvYTtUmlkP7HHOqaa-wh44m9mjMuaQC1SL3do1QW4HWBIMO_CF59chtnk-oQ4pZdlm7aOKU8mfQvcVI9AdCmc/s800/nullo1291.jpg", "comment_count": 3 }, { "title": "bitter collins", "url": "https://cocktailvirgin.blogspot.com/2013/07/bitter-collins.html", "published": "2013-07-05T12:25:00.000-04:00", "updated": "2017-07-14T23:33:05.799-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Danielle Berman", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "campari", "gin", "lemon juice", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Damrak Gin", "1/2 oz Campari", "1 oz Lemon Juice", "1 oz Simple Syrup" ], "instructions": "Build with ice in Highball glass, top with soda, and gently roll to mix. Garnish with a cherry and orange flag, and add a straw.", "body_text": "1 1/2 oz Damrak Gin\n1/2 oz Campari\n1 oz Lemon Juice\n1 oz Simple Syrup\nBuild with ice in Highball glass, top with soda, and gently roll to mix. Garnish with a cherry and orange flag, and add a straw.\nTwo Tuesdays ago, Andrea and I ventured down to Deep Ellum for dinner. For a drink, Andrea asked bartender Danielle Berman for the Bitter Collins which seemed perfect for the warm weather. The drink began with an orange aroma from the garnish and prepared the mouth for the carbonated citrussy sip. Finally, a gin and herbal swallow ended with a tart lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSSmpCV-80F9tleLm1p9n4svmJ6QrE0OwN81bmI0e6IQo8hYWE7JbGzsh7-JjHhC2NxPoJS41DC3VHQ7-gSyBAZ3rSL9g23hrXnAPld3A2fjNEMEop3b-p-H0DQTRbFKiiLuc13_n4YJa/s320/bittercollins1292.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSSmpCV-80F9tleLm1p9n4svmJ6QrE0OwN81bmI0e6IQo8hYWE7JbGzsh7-JjHhC2NxPoJS41DC3VHQ7-gSyBAZ3rSL9g23hrXnAPld3A2fjNEMEop3b-p-H0DQTRbFKiiLuc13_n4YJa/s800/bittercollins1292.jpg", "comment_count": 0 }, { "title": "plateau cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/07/plateau-cocktail.html", "published": "2013-07-08T11:30:00.000-04:00", "updated": "2017-07-14T23:32:34.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "amaro", "bitters (Peychaud's)", "gin", "lillet", "suze" ], "ingredients": [ "1 oz Dry Gin", "1 oz Lillet Rose", "1/2 oz Meletti Amaro", "1/2 oz Avèze Gentian Liqueur", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a big ice cube. Garnish with an orange twist.", "body_text": "1 oz Dry Gin\n1 oz Lillet Rose\n1/2 oz Meletti Amaro\n1/2 oz Avèze Gentian Liqueur\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass with a big ice cube. Garnish with an orange twist.\nFor my first drink at Deep Ellum, I requested the Plateau Cocktail since the combination of gin, aromatized wine, and bitter liqueurs seemed perfect right before dinner. Indeed, the Plateau Cocktail did make for a great aperitif. Orange oils greeted the nose and gave way to a light caramel and wine sip. The swallow then offered floral, gentian, and juniper notes. Andrea commented that when she rolled it around on her tongue, it was candied and sweet, but that was countered by the bitter herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnhl6r_haN4kNQzgWBm7eequY_qHxKQfrIxU6rZhUkvAHRISGXVNvfGwbTevGmgJYXf1YnqrrAnLiQfBixTWdIJsoh2pNJiyRVWVtqJhfk5dU3oYB5axaXXvJA49fnPKRXZThxPx3IqFJ/s320/plateau1293.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnhl6r_haN4kNQzgWBm7eequY_qHxKQfrIxU6rZhUkvAHRISGXVNvfGwbTevGmgJYXf1YnqrrAnLiQfBixTWdIJsoh2pNJiyRVWVtqJhfk5dU3oYB5axaXXvJA49fnPKRXZThxPx3IqFJ/s800/plateau1293.jpg", "comment_count": 0 }, { "title": "backyard bitter", "url": "https://cocktailvirgin.blogspot.com/2013/07/backyard-bitter.html", "published": "2013-07-08T12:20:00.000-04:00", "updated": "2017-07-14T23:31:50.689-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sean Frederick", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "aperol", "bitters (aromatic)", "campari", "cognac", "sherry" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "1/2 oz Aperol", "1/2 oz Gran Classico Bitter", "1/2 oz Lustau Dry Oloroso Sherry", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n1/2 oz Aperol\n1/2 oz Gran Classico Bitter\n1/2 oz Lustau Dry Oloroso Sherry\n2 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.\nTwo Wednesdays ago, we had dinner at Tasty Burger in Fenway and then headed across the street to the Citizen Public House. There, Andrea asked for the Backyard Bitter from bartender Sean Frederick. Once mixed, the cocktail offered grapefruit and nutty sherry aromas. The sherry continued into the sip as a grape flavor, and the swallow began with the Cognac followed by the sherry's nuttiness and the Gran Classico's herbalness. Finally, the drink finished on a chocolatey note along with the Decanter Bitters' spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-nAap4xH7-pa3L-aAsKkG5TBuQ3_CEKgEdk43lQjX3vP7O3oAuDNdiVX_XReMpGuzSiAeWzyLcQ-ymspQpDqboIaiDauXaHUdhR6MLEF8MNuBbljTK7zqr7PuFZ3ZT6XmKl9P_wfgSNw/s320/backyardbitter1294.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-nAap4xH7-pa3L-aAsKkG5TBuQ3_CEKgEdk43lQjX3vP7O3oAuDNdiVX_XReMpGuzSiAeWzyLcQ-ymspQpDqboIaiDauXaHUdhR6MLEF8MNuBbljTK7zqr7PuFZ3ZT6XmKl9P_wfgSNw/s800/backyardbitter1294.jpg", "comment_count": 0 }, { "title": "[devil's curve]", "url": "https://cocktailvirgin.blogspot.com/2013/07/devils-curve.html", "published": "2013-07-09T11:30:00.000-04:00", "updated": "2017-09-07T11:43:36.412-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "No. 9 Park", "year": null }, "categories": [ "bitters (Peychaud's)", "falernum", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1 oz Dolin Dry Vermouth", "1/2 oz Velvet Falernum", "1/2 oz Lemon Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Beefeater Gin\n1 oz Dolin Dry Vermouth\n1/2 oz Velvet Falernum\n1/2 oz Lemon Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, Andrea and I made our way over to No. 9 Park. There, bartender Tyler Wang mentioned that he had a few new cocktails to showcase. The one that grabbed me was an unnamed one that contained gin, falernum, and dry vermouth. Tyler did mention that he based the idea off of the\nSupreme\n, a rum, Bénédictine, sweet vermouth, and lemon drink. Later, it dawned on me that it shared some similarities with the\nFigure Eight\nthat appears on their menu. Therefore, I dubbed it the Devil's Curve after a mathematical equation that generates a figure 8 in the middle when graphed. The devil aspect of the equation relates to how the figure 8 looks like the juggling toy called the diablo, and not to Satan himself; I will leave all other interpretations up in the air though.\nThe cocktail began with a lemon and juniper aroma. The lemon continued on into the sip with wine and other citrus notes. Next, the gin led off the swallow that ended with a tart and lingering clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Eu6Z-2IT8AWmmMsYPXzdZb3vwLizthqFQYAfEA20WL46W3JooUt9wzeeMKtTSOBVODAxzTJ9ASxEWuPl4XTIBeoCR-Os0zQ0WltjEXHFMkYmUcJZobLEpkP1mpykq-EeGkjHcv1L-MF4/s320/no9park1296.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Eu6Z-2IT8AWmmMsYPXzdZb3vwLizthqFQYAfEA20WL46W3JooUt9wzeeMKtTSOBVODAxzTJ9ASxEWuPl4XTIBeoCR-Os0zQ0WltjEXHFMkYmUcJZobLEpkP1mpykq-EeGkjHcv1L-MF4/s800/no9park1296.jpg", "comment_count": 0 }, { "title": "ciudad vieja", "url": "https://cocktailvirgin.blogspot.com/2013/07/ciudad-vieja.html", "published": "2013-07-09T12:21:00.000-04:00", "updated": "2017-08-17T12:21:12.518-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Alex Negranza", "source": "Liberty Bar", "year": 2013 }, "categories": [ "applejack", "benedictine", "bitters (Peychaud's)", "curacao", "rum" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "3/4 oz Dry Curaçao (Pierre Ferrand)", "1/2 oz Zacapa 23 Year Rum", "1/4 oz Benedictine", "2 dash Creole Bitters (Peychaud's)" ], "instructions": "Build in a Double Old Fashioned glass. Stir with ice until well chilled and garnish with a lemon twist.", "body_text": "1 oz Laird's Bonded Apple Brandy\n3/4 oz Dry Curaçao (Pierre Ferrand)\n1/2 oz Zacapa 23 Year Rum\n1/4 oz Benedictine\n2 dash Creole Bitters (Peychaud's)\nBuild in a Double Old Fashioned glass. Stir with ice until well chilled and garnish with a lemon twist.\nAfter returning home from No. 9 Park, I was in the mood for a nightcap. The drink that came to mind was the\nCiudad Vieja\nthat Gaz Regan had just written about as part of the teaser series for his\n101 Best New Cocktails: 2013\nbook. The Ciudad Vieja was created by Alex Negranza of Seattle's Liberty Bar, and he based it off of a Vieux Carré. He crafted it for a customer who loves Sazeracs but wanted something more aggressive. With the inclusion of dark, aged rum, it seemed like the perfect end of the evening libation.\nThe lemon oil from the twist joined the dark notes from the rum and perhaps some from the Benedictine. On the tongue, an apple and caramel sip gave way to a rum and orange swallow that shared pleasant herbal and spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZXHz4mg0InS7MdMahLZ-hAlHvr19tDcO6MBW1zcA_j7Oz_MngrXmX6Q6Ir4VmTHJhthA9xJtaQMXTmUwdnXsuXC-FU2hrqt6oYDMoTL1RMHjU87fKUb7T0d9_nydvFpFv1ihAmVGDdYG/s320/ciudadvieja1297.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZXHz4mg0InS7MdMahLZ-hAlHvr19tDcO6MBW1zcA_j7Oz_MngrXmX6Q6Ir4VmTHJhthA9xJtaQMXTmUwdnXsuXC-FU2hrqt6oYDMoTL1RMHjU87fKUb7T0d9_nydvFpFv1ihAmVGDdYG/s800/ciudadvieja1297.jpg", "comment_count": 0 }, { "title": "me & my grandfather", "url": "https://cocktailvirgin.blogspot.com/2013/07/me-my-grandfather.html", "published": "2013-07-10T11:30:00.000-04:00", "updated": "2017-07-14T23:30:01.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Steven Shellenberger", "source": "Pomodoro", "year": null }, "categories": [ "#pomodoro", "cognac", "lemon juice", "pisco", "simple syrup" ], "ingredients": [ "3/4 oz Pisco", "3/4 oz Cognac", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Pisco\n3/4 oz Cognac\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nTwo Mondays ago, Andrea and I traveled over to Brookline to have dinner at Pomodoro. For a first drink, bartender Steven Shellenberger suggested a simple split spirits Sour he called Me & My Grandfather. The name reflects the use of aged and unaged spirits, namely Cognac and pisco; moreover, he commented that the structure also works well with heavily aged and unaged rums.\nThe Me & My Grandfather began with a bright lemon and pisco nose. A sweet lemon sip gave way to a swallow that contrasted funky pisco and rounded, aged brandy flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_IzZGFDUWq1VBE03nB0fJWEjid-I99bv_SfS8IQnk84tq5ZJpEa0Ak64Dh7z8BXjUQxHXH9R_8a4ojApX38D_soH7ZNoeTgACbrHUkxB4Uwyzu_9ixX61kxxsqtF7bTUsa-Fk12oI7vR/s320/megrandfather1298.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_IzZGFDUWq1VBE03nB0fJWEjid-I99bv_SfS8IQnk84tq5ZJpEa0Ak64Dh7z8BXjUQxHXH9R_8a4ojApX38D_soH7ZNoeTgACbrHUkxB4Uwyzu_9ixX61kxxsqtF7bTUsa-Fk12oI7vR/s800/megrandfather1298.jpg", "comment_count": 0 }, { "title": "grand slam", "url": "https://cocktailvirgin.blogspot.com/2013/07/grand-slam.html", "published": "2013-07-10T12:08:00.000-04:00", "updated": "2017-07-14T23:29:26.908-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "swedish punsch", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 Swedish Punsch (1 1/2 oz Kronan)", "1/4 Sweet Vermouth (3/4 oz Cocchi)", "1/4 Dry Vermouth (3/4 oz Dolin)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a lemon twist here.", "body_text": "1/2 Swedish Punsch (1 1/2 oz Kronan)\n1/4 Sweet Vermouth (3/4 oz Cocchi)\n1/4 Dry Vermouth (3/4 oz Dolin)\n(1/4 oz Lemon Juice)\nStir with ice and strain into a cocktail glass. I added a lemon twist here.\nTwo Tuesdays ago, we began the cocktail hour with the Grand Slam from the\nCafé Royal Cocktail Book\n. For brightness, I added a small amount of lemon juice; moreover, Kronan Swedish Punsch seems to benefit from citrus notes since it is not as citrussy as other Swedish Punsches, and the lemon juice would help cut some of the sweetness here. Once mixed, the twist offered a bright lemon aroma. An almost honey-like grape sip transitioned into a swallow full of rum, tea notes, and herbalness. Overall, the Grand Slam was sweet, light, fruity, and complex.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1CKjRdkLYKYO5kQ-PUL5APZKJicH3d4liQzkCd4iKPatPOTYpGE_KghGjIfE4PwUZoZvbtuCPvKYNpgxRlLhkNGGbHrWPKoXWqWXYZ96ZXBNEX49xCs_0cz1oomTFWqbfZGcYzUYyujw/s320/grandslam1300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1CKjRdkLYKYO5kQ-PUL5APZKJicH3d4liQzkCd4iKPatPOTYpGE_KghGjIfE4PwUZoZvbtuCPvKYNpgxRlLhkNGGbHrWPKoXWqWXYZ96ZXBNEX49xCs_0cz1oomTFWqbfZGcYzUYyujw/s800/grandslam1300.jpg", "comment_count": 0 }, { "title": "irresistible", "url": "https://cocktailvirgin.blogspot.com/2013/07/irresistible.html", "published": "2013-07-11T21:33:00.000-04:00", "updated": "2017-08-17T12:18:15.539-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "benedictine", "lemon juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1/2 jigger Rum (1 oz Coruba)", "1/4 jigger Sweet Vermouth (1/2 oz Cocchi)", "1 spoon Benedictine (1/4 oz)", "1 spoon Lemon Juice (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Rum (1 oz Coruba)\n1/4 jigger Sweet Vermouth (1/2 oz Cocchi)\n1 spoon Benedictine (1/4 oz)\n1 spoon Lemon Juice (1/4 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Grand Slam, I opened up Boothby's 1934\nWorld Drinks And How To Mix Them\nand spotted the Irresistible. The drink called out to me because it reminded me of the\nFig Leaf\nwith Benedictine and different citrus, but in retrospect, it is closer to the\nSupreme\nwith different proportions. The Irresistible No. 2 in that book is the same basic recipe but with apricot liqueur instead of the Benedictine (plus a lemon twist), and that shares similarity to the\nSuperior\n. For a spirit in the Irresistible No. 1, Andrea requested Coruba dark Jamaican rum.\nOnce mixed, the Irresistible greeted the nose with a lemon, caramel, and funky aroma. A lemon and grape sip gave way to a Jamaican rum swallow that showed off the herbalness of the Benedictine and finished with a crisp lemon note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoX-VDgokFXk6aXw2Jdbji2QPBcy-v7Ovuo8reo_07rdgiWpRhe6lqCawbL8W5cWYzZyJtwbXP6nV0DAmOy6gp4s7WSTRfB2NkBwhGHRu0aHTD5LqOqwbK5KphSGv5J4LTc6bPDD0y7zF/s320/irresistable1301.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoX-VDgokFXk6aXw2Jdbji2QPBcy-v7Ovuo8reo_07rdgiWpRhe6lqCawbL8W5cWYzZyJtwbXP6nV0DAmOy6gp4s7WSTRfB2NkBwhGHRu0aHTD5LqOqwbK5KphSGv5J4LTc6bPDD0y7zF/s800/irresistable1301.jpg", "comment_count": 0 }, { "title": "bitter baby julep", "url": "https://cocktailvirgin.blogspot.com/2013/07/bitter-baby-julep.html", "published": "2013-07-11T21:45:00.000-04:00", "updated": "2017-07-14T23:28:14.568-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "Tonia Duffy", "source": "Dram", "year": null }, "categories": [ "bitters (Angostura)", "campari", "cynar", "lemon juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Campari", "1/2 oz Sweet Vermouth (Cocchi)", "3/4 oz Simple Syrup", "1/2 Lemon (in wedges)" ], "instructions": "Muddle the lemon wedges, add the mint sprigs, and muddle lightly. Add rest of the ingredients, shake with ice, and strain over a Julep cup (or Double Old Fashioned) filled with crushed ice. Garnish with a dash of Angostura Bitters and a fresh mint sprig.", "body_text": "1 1/2 oz Cynar\n1/2 oz Campari\n1/2 oz Sweet Vermouth (Cocchi)\n3/4 oz Simple Syrup\n1/2 Lemon (in wedges)\nFresh Mint Sprigs (2)\nMuddle the lemon wedges, add the mint sprigs, and muddle lightly. Add rest of the ingredients, shake with ice, and strain over a Julep cup (or Double Old Fashioned) filled with crushed ice. Garnish with a dash of Angostura Bitters and a fresh mint sprig.\nTo end the evening that Tuesday, I decided to make a drink that I had spotted on a Cynar julep\narticle\non the Cocktail Enthusiast blog. Since the\nCynar Julep\nfrom\nRogue\nBeta Cocktails\nwas so delicious, I was definitely game on trying one of them. From the trio of recipes, I selected the Bitter Baby Julep crafted by Tonia Duffy from Dram in Brooklyn. With the muddled lemon in the mix, perhaps a Bitter Baby Smash might be a more appropriate name; either way, this recipe was perfect for the warm summer evening.\nThe Julep welcomed me with a vegetal, mint, and allspice aroma. Lemon, caramel, and grape on the sip transitioned into Cynar and mint on the swallow and Campari on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjou5IxQoy1T_xjgnIvc8hWbcK05moWHfdrz6GarOMkZamjJEE-sfkqWr0ZReGMk7plWqCwU_UYeGG8tyTn4Y8hz0k02Zgpt5qveCvx00d6oYv8zM0SJkkeetJMhikmOVhGnIPB2ncgOmh0/s320/bitterbabyjulep1302.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjou5IxQoy1T_xjgnIvc8hWbcK05moWHfdrz6GarOMkZamjJEE-sfkqWr0ZReGMk7plWqCwU_UYeGG8tyTn4Y8hz0k02Zgpt5qveCvx00d6oYv8zM0SJkkeetJMhikmOVhGnIPB2ncgOmh0/s800/bitterbabyjulep1302.jpg", "comment_count": 0 }, { "title": ":: summerfest - a celebration of farmhouse ale ::", "url": "https://cocktailvirgin.blogspot.com/2013/07/summerfest-celebration-of-farmhouse-ale.html", "published": "2013-07-13T11:40:00.001-04:00", "updated": "2017-07-14T23:26:32.965-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "beer" ], "ingredients": [ "2012" ], "instructions": null, "body_text": "Last night, I went to session 1 of\nDrink[Craft]Beer\n's Summerfest, a celebration of farmhouse ale. The festival featured 25 New England-based breweries who were presenting farmhouse ales, saisons, and summer beers, and some of the breweries brought an additional beer or two that fell out of that general range. One great aspect was the size of the event; with 25 breweries, I was able to hit them all throughout the night and there was little rush. Another was the proper ticket sales for the venue such that it was not hard to navigate and lines were rather short. Therefore, I spent more time talking to brewers and the staff, and less time waiting or being in a rush to see more booths. Finally, many of the brewers crafted a beer especially for the event; in fact, I had to create 7 new entries to the Untappd database last night from what I tasted. To see the complete list of what I drank, check out the Untappd mobile and web app (username:\nCocktailVirgin\n).\nOne of the things I was excited about was the fact that 3 of the booths were cideries, and while they had some more traditional offerings, they each brought something unique. Here were my favorites:\n•\nBantam Cider\n(MA)\n@BantamCider\n-\nSmokey Saison\n. While I did try their delightful\nWunderkind\n, it was their smoked cider that grabbed me. Great farmhouse cider notes crossed with a Scotch whisky-like wood smoke; it reminded me of how well apple brandy pairs with Scotch in cocktails except at a lower proof of 6% ABV.\n•\nDowneast Cider House\n(ME)\n@DowneastCider\n-\nAntoine Dod-saison\n. I love their\nOriginal Blend\nthat we carry at work (and we sell a lot of it), but their cider saison was what I was looking forward to all week. A dry cider with a bit of funk and spice from the fermentation that was indeed worth the wait!\n•\nUrban Farm Fermentory\n(ME)\n@Fermentory\n-\nSour Cidah\n. I regret not trying Urban Farm's kombucha that they had in a few flavors, but I am glad that I tried their spontaneously fermented cider. My notes read, \"Crisp sour, apple cider vinegar notes, probably amazing with food.\"\nFor beers, here is a motley collection of interesting ones that I tried:\n•\nTrillium Brewing Co.\n(MA)\n@TrilliumBrewing\n-\nWakerobin\n. I spoke about Trillium in my post on the\nAmerican Craft Beer Fest\nin June, and they only repeated their flagship farmhouse ale. The\nLittle Rooster\nAmerican pale ale made with rye and wheat was rather good, but the\nWakerobin\n, a hopped up red rye farmhouse ale, was the winner with its pine, earthiness, and rye spice.\n•\nFoolproof Brewing Co.\n(RI)\n@FoolproofBrew\n-\nLa Ferme Urbaine Farmhouse Ale\n. Most of Foolproof's beers are straight forward, such as their\nBackyahd IPA\nthat I tried, but the farmhouse that they made had gorgeous peppery, light funk, and drying hop notes at the end.\n•\nCambridge Brewing Co.\n(MA)\n@CambridgeBrewer\n-\nJack Straw\n. I did enjoy their Belgian-style saison,\nBachelor's Buttons\n, though it was the all Brettanomyces blond ale,\nJack Straw\n, that caught my attention. My tasting notes read, \"Tart lemon, tropical fruit, green apple.\"\n•\nBattle Road Brewing Co.\n(MA)\n@BattleRoadBeer\n-\nBarrett's Farmhouse Ale\n. Their Belgian-style saison was delightful with lemon, grain-straw, and earthy-pine notes.\n•\nNotch Brewing\n(MA)\n@NotchBrewing\n-\nNotch Brett Saison\n. I didn't try their\nSession Pils\nsince I pour it heavily 5 days a week for guests where I work and know it quite well. I did try the\nNotch Saison\nand returned at 8pm for the tapping of their\nBrett Saison\n. My tasting notes for the brett read, \"Crisp, sour, vinegar, refreshing. Lemon and grain. Like their Pils without hygiene [in a good way].\"\n•\nNight Shift Brewing\n(MA)\n@NightShiftBeer\n-\nArnie\n. I have mentioned these guys in my writeups about the\n2012\nand\n2013\nACBF events, and this time they brought some new brews. Their Arnie is accurately described on their webpage as, \"Pretty much a funky beer version of the Arnold Palmer, Arnie's a saison with meyer lemon zest and juice, aged in white wine barrels, blended with Kombucha from Portland's Urban Farm Fermentory. It's tangy, tart, refreshing and delicious, and we hope to share it with you at the fest!\" So I guess I did get to try Urban Farm's kombucha after all...\n•\nAllagash Brewing Co.\n(ME)\n@AllagashBrewing\n-\nSaison Rye\n. Allagash\nWhite\nis one that I pour all day long at work and I had tried their\nCurieux\nbefore, so I honed in on the rye. I described it as, \"More sour and funky than the White. Similar soft touch.\"\n•\nPortico Brewing Co.\n(MA)\n@porticobrewing\n-\nSaison Charette\n. I quite enjoyed the\nFuzzy Logic\nweiss-kolsch, but their Belgian-style saison aged on chamomile caught my attention. Floral aroma, anise-licorice notes on the swallow, and a chamomile finish.\n•\nRising Tide Brewing Co.\n(ME)\n@RisingTideBeer\n-\nLyra\n. We have their\nUrsa Major\nin large format and the\nIshmael\non draft at work, and I increased my breadth by trying the\nSuSpense\nrye saison and the\nLyra\n, a saison aged in Cabernet Sauvignon barrels. Lyra's earthy and pine notes went well with the wine undertones here.\n•\nRiverWalk Brewing Co.\n(MA)\n@RiverwalkBeer\n-\nCharon\n. What caught me more than their\nGnomad\nAmerican farmhouse ale was the\nCharon\n, a dark saison with star anise that came across almost like a cocktail with delightful dark roast and anise notes.\n•\nWormtown Brewery\n(MA)\n@WormtownBrewery\n-\nALS Farmhouse Fundraiser\n. The corriander spice notes were so tasty in this that I inquired how the beer was made. The brewer commented that no spices were used, for it was their yeast giving this beer all that character.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyaGgSsw87714hT53Xi1tEsV89sbQpS4xVO9_b18bi0mCpg2KkGQrE3Y-dtgJAkhBCj5HtgWYsyqDveT3fabDL5u_D-P8BDzupsK1OKhRxp559cXpxoEBkgcAEV8xDkGmstXeIK-F0U2E/s320/drinkcraftbeerlogo.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokl80mcDUILG-oNNy7-d3V-3rryjnreHVzAQWBkgiPen0atU9VYh37TqQyTIfNQV-_VwtFik5_WD0uKDfUGXHYS3Z3CirmQM6zRP7pWReLYltttgv4Ek-NYFwKzChUhRNdKwX8dtCghsM/s320/beerfest_trillium.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoR56oc3qLNAwI1ne-R5-KHLjlcayGVEsEOHVCsWhbKzzSh15MLP5Uxh2g4-ph9dzZx6xV0XsqugF01rwB6l60qIKqH0sngkIJNLjSQCCRi3cQYYwgy2PKNX0OT0pD60JCk1iOlGPIOyrN/s320/beerfest_urbanfarm.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnh8GwGm8e4h94WzpA7HwQM0rux6Nt0jQkS2X7-_O9CpllGJR4q5dWwZkjcs990q7L9vAjaNRPZ1DgHoYmPzsPfuzZz9pUP0rSwfT4SaGYKYxbzR-CZb915wa4TqLpjSzEX3v7vy194dM/s320/beerfest_nightshift.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RycZ5YsJg0L6XsiMr_7pKiCf1CekxjiFBfuWQyMIi8FgS39DUdn_-lY6ivvDFfMlDzoXig-ad8xnnn0WInwem_2-nqY1kNkfY7CqtUixCq1KHfdbn03tatd8ytKOox0Bi60OOvcdBUD_/s320/beerfest_portico.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyaGgSsw87714hT53Xi1tEsV89sbQpS4xVO9_b18bi0mCpg2KkGQrE3Y-dtgJAkhBCj5HtgWYsyqDveT3fabDL5u_D-P8BDzupsK1OKhRxp559cXpxoEBkgcAEV8xDkGmstXeIK-F0U2E/s800/drinkcraftbeerlogo.jpg", "comment_count": 0 }, { "title": "son of dad", "url": "https://cocktailvirgin.blogspot.com/2013/07/son-of-dad.html", "published": "2013-07-15T11:30:00.000-04:00", "updated": "2017-07-14T23:24:19.010-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kenny Belanger", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "beer", "bitters (orange)", "campari", "lemon juice", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "3/4 oz St. Germain", "1/4 oz Campari", "3/4 oz Lemon Juice", "1 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a rocks glass containing ice cubes. Top with 2 oz Notch Session Ale, add straws, and gently stir.", "body_text": "1 oz Old Overholt Rye\n3/4 oz St. Germain\n1/4 oz Campari\n3/4 oz Lemon Juice\n1 dash Angostura Orange Bitters\nShake with ice and strain into a rocks glass containing ice cubes. Top with 2 oz Notch Session Ale, add straws, and gently stir.\nTwo Wednesdays ago after work, I headed over to Brick & Mortar. There, Kenny Belanger suggested a drink that he had created for a Backlash Brewery-hosted Spin the Bottle night there a few weeks before. The drink was originally called Delayed Apocalypse and utilized one of Backlash's saisons, but for the regular menu, they opted for the Notch beer on tap. While the first name was taken from a list of possible drink names submitted by the brewers, bartender Cory Buono offered the name Son of Dad as a\nSeinfeld\nreference, namely Kramer's suggestion for a serial killer's nickname. Besides being a beer cocktail, the pairing of St. Germain and Campari appealed to me for it worked well in Ben Sandrof's\nCell #34\nand Colin Shearn's\nSideways in Reverse\n.\nThe Son of Dad proffered a floral and herbal aroma with citrus notes. A carbonated malt and lemon sip led into a pearlike note on the swallow from the combination of the rye, St. Germain, orange bitters, and Campari. The small amount of Campari did a good job of modulating the drink without overpowering it and making it into a bitter Campari-driven one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OWLrrzNs5K4KiaN-_9htmoEFMjCgEHs75Q6FAiMhNMG3x4bV9SmLVHmYff1EXGbORaP9tCOHncKkBF3OxR50ex60OB18ghx3uCJWyiM5mFkiT_dRYJg8hyN6NmTejn56fGgl1-86jVFq/s320/sonofdad1304.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OWLrrzNs5K4KiaN-_9htmoEFMjCgEHs75Q6FAiMhNMG3x4bV9SmLVHmYff1EXGbORaP9tCOHncKkBF3OxR50ex60OB18ghx3uCJWyiM5mFkiT_dRYJg8hyN6NmTejn56fGgl1-86jVFq/s800/sonofdad1304.jpg", "comment_count": 0 }, { "title": "auld alliance", "url": "https://cocktailvirgin.blogspot.com/2013/07/auld-alliance.html", "published": "2013-07-15T12:22:00.000-04:00", "updated": "2017-07-14T23:23:50.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kenny Belanger", "source": "High & Mighty Spin the Bottle night", "year": null }, "categories": [ "#brickandmortar", "beer", "creme de cacao", "kahlua", "lemon juice", "scotch" ], "ingredients": [ "1 1/2oz Grand MacNish Blended Scotch", "1/2 oz Dark Crème de Cacao", "1/4 oz Galliano Ristretto", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into rocks glass with ice. Top with 2 oz of Page 24 Vieillie En Fût De Chêne, a barrel-aged brown ale (perhaps High & Mighty's Don Cornelius would work well in a pinch). Add straws and gently stir.", "body_text": "1 1/2oz Grand MacNish Blended Scotch\n1/2 oz Dark Crème de Cacao\n1/4 oz Galliano Ristretto\n1/2 oz Lemon Juice\nShake with ice and strain into rocks glass with ice. Top with 2 oz of Page 24 Vieillie En Fût De Chêne, a barrel-aged brown ale (perhaps High & Mighty's Don Cornelius would work well in a pinch). Add straws and gently stir.\nFor my next drink, bartender Kenny Belanger asked if I wanted to stick with a beer cocktail theme. When I agreed, the drink he made for me was one that he crafted for a High & Mighty Spin the Bottle night. The brewers from High & Mighty brought Page 24 Vieillie En Fût De Chêne, a French barrel-aged brown ale, with them, and left a few bottles so that the bartenders could continue making the drink after the event was over. The name Auld Alliance refers to a 13th to 16th century agreement between Scotland and France that parallels the malt products in the mix.\nThe Auld Alliance greeted the senses with a lemon and malt aroma. A rich, carbonated, dark sip was brightened by the lemon juice. The Scotch led off the swallow that ended with more coffee than chocolate notes; as the ice melted, the Scotch became more prominent in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvTLTs32iZwcadA4oMGxClqXu1MUJNrXyYmRn-104AhucCNolMSb3af0DgaXk7mTkh37eGqlKBP1awP4waIaLptpHzM0ZWTnet6_1ZttxxFR-37Yd-apV6ncUJZ0qBsquyjtHWwKU2kDK/s320/auldalliance1305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvTLTs32iZwcadA4oMGxClqXu1MUJNrXyYmRn-104AhucCNolMSb3af0DgaXk7mTkh37eGqlKBP1awP4waIaLptpHzM0ZWTnet6_1ZttxxFR-37Yd-apV6ncUJZ0qBsquyjtHWwKU2kDK/s800/auldalliance1305.jpg", "comment_count": 0 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2013/07/mixology-monday-announcement.html", "published": "2013-07-15T19:29:00.000-04:00", "updated": "2017-07-14T23:23:15.363-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "MxMo LXXV: Flip Flop!\nI thought of the theme for this month's Mixology Monday shortly after making the\nBlack Rene\n, an obscure drink from\nPioneers of Mixing at Elite Bars: 1903-1933\n. The combination of brandy, amber rum, lemon, and Maraschino was tasty, but I felt that the recipe could be improved if I swapped in different ingredients. Taking a page from Max Toste of Deep Ellum who converted the Black Devil into the\nWhite Devil\n, I flipped around the ingredients to be pisco, white rum, lime, and Maraschino instead. With this combination that I called the\nWhite Rene\n, the drink really sang but it was still recognizable as being an alteration of the original recipe. Others have done similar swaps with grand effect including the\nBluegrass Mai Tai\nthat that changes the two rums to two whiskeys and swaps lime for lemon from the classic while holding everything else the same.\nHere's how to play:\n• Find a recipe, either new or old, and switch around at least two of the ingredients to sister or cousin ingredients but holding the proportions and some of the ingredients the same. The new recipe should be recognizable as a morph of the old one when viewed side by side. Want to make an amaro version of a Vieux Carré or a new twist on a Negroni? Go for it!\n• Make the drink -- and feel free to make the original one as well -- and then post the new and old recipes, a photo, and your thoughts about the libation and how it differs from the original on your blog or on eGullet's\nSpirits and Cocktails\nforum.\n• Include in your post the MxMo logo and a link back to both the\nMixology Monday\nand\nCocktail Virgin\nsites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Post a link to your submission in the comment section here, or send an email to yarm-at-verizon.net with the word \"MxMo\" somewhere in the subject line.\nThe due date is Monday, July 29th which I will interpret as whatever gets posted before I get home after my day bar shift on the 30th (yes, I will accept late entries but a deadline as a symbolic form of structure is needed for this sort of cat herding). Yes, we are doing this later in the month, but with Tales of the Cocktail this week, I figure this timing was the optimal so people could attend, recover, and still participate.\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 22 }, { "title": "red dwarf", "url": "https://cocktailvirgin.blogspot.com/2013/07/red-dwarf.html", "published": "2013-07-16T12:00:00.000-04:00", "updated": "2017-07-14T23:22:58.307-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "bitters (Peychaud's)", "campari", "pastis", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye", "1 oz Campari", "1/2 barspoon Henri Bardouin Pastis", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top.", "body_text": "2 oz Rye\n1 oz Campari\n1/2 barspoon Henri Bardouin Pastis\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top.\nAfter Brick & Mortar, I headed across the street to Rendezvous to meet up with Andrea for dinner. There, bartender Scott Holliday wanted to make me the Red Dwarf - a drink I had read about in Luke O'Neil's\narticle\nin the\nBoston Globe\n. The article describes how Scott took several classics including the\nCocktail à la Louisiane\n, Boulevardier, and\nSazerac\nand invented something inspired by these drinks. Scott was quoted as saying, \"What we've done with the Peychaud's and pastis or absinthe is replace the aromatics of the vermouth in those cocktails with less sweetness, as you'd hoped, all while tipping the glass in the direction of New Orleans and Father Sazerac.\"\nThe orange oil from the twist played pleasantly with the herbal aromas of the Campari. Next, the rye's malt on the sip transitioned into its barrel notes on the swallow; afterwards, the Campari's complexity came through and things ended with the pastis' anise and other herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC05UPasyNEKDlxNy75nhgvJMslHXqLy_dkTAreum6Lex-5FgIFwbdavv2CTkBtU-ftfEeAxfKWbW4QNpSaWI-7dyOpVwyV_yUGaL2McD7EvINsDRoF3sUQbT_Z_T0Fgo-upua4Jl12y_Q/s320/redwarf1306.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC05UPasyNEKDlxNy75nhgvJMslHXqLy_dkTAreum6Lex-5FgIFwbdavv2CTkBtU-ftfEeAxfKWbW4QNpSaWI-7dyOpVwyV_yUGaL2McD7EvINsDRoF3sUQbT_Z_T0Fgo-upua4Jl12y_Q/s800/redwarf1306.jpg", "comment_count": 0 }, { "title": "dot", "url": "https://cocktailvirgin.blogspot.com/2013/07/dot.html", "published": "2013-07-17T11:48:00.000-04:00", "updated": "2017-07-14T23:22:04.367-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "apricot liqueur", "curacao", "gin", "sherry" ], "ingredients": [ "1/2 Booth's Dry Gin (1 1/2 oz Wire Works)", "1/4 Dry Sherry (3/4 oz Lustau Dry Oloroso)", "1/8 Bols Dry Curaçao (3/8 oz Pierre Ferrand)", "1/8 Apricot Syrup (3/8 oz Rothman & Winter Orchard Apricot Liqueur)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/2 Booth's Dry Gin (1 1/2 oz Wire Works)\n1/4 Dry Sherry (3/4 oz Lustau Dry Oloroso)\n1/8 Bols Dry Curaçao (3/8 oz Pierre Ferrand)\n1/8 Apricot Syrup (3/8 oz Rothman & Winter Orchard Apricot Liqueur)\nStir with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Thursdays ago, I was flipping through the\nCafé Royal Cocktail Book\nand spotted the Dot Cocktail. I had neglected this recipe for I lack and have never made apricot syrup; however, that night, I felt that apricot liqueur would work quite well as a substitute. Once mixed, the lemon oils brightened a candied fruit note on the nose. A slightly sweet grape sip led into a gin and nutty sherry swallow with a lingering orange-apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFGAvZZauT23vYnVRSe7Ew2WN1vnBDi3cBQmqCGrbj_2zwPBldZu50IdbVjI9ZIIIpoNTA14RIoEoA3QR87ccJS12RI0u6axEvWhhxxuVbCBMqWI752A4DmNkEMP6mdhWEm1wjoLb0_oa/s320/dot1308.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFGAvZZauT23vYnVRSe7Ew2WN1vnBDi3cBQmqCGrbj_2zwPBldZu50IdbVjI9ZIIIpoNTA14RIoEoA3QR87ccJS12RI0u6axEvWhhxxuVbCBMqWI752A4DmNkEMP6mdhWEm1wjoLb0_oa/s800/dot1308.jpg", "comment_count": 0 }, { "title": "san juan sling", "url": "https://cocktailvirgin.blogspot.com/2013/07/san-juan-sling.html", "published": "2013-07-17T12:30:00.000-04:00", "updated": "2017-08-17T12:19:52.096-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Playboy's Host & Bar Book", "year": null }, "categories": [ "benedictine", "cherry brandy", "lime juice", "rum", "soda" ], "ingredients": [ "3/4 oz Light Rum (Turkey Shore White Cap)", "3/4 oz Cherry Liqueur (Heering)", "3/4 oz Benedictine", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Highball glass filled with ice. Top with soda water, add a straw, and garnish with a lime twist.", "body_text": "3/4 oz Light Rum (Turkey Shore White Cap)\n3/4 oz Cherry Liqueur (Heering)\n3/4 oz Benedictine\n1/2 oz Lime Juice\nShake with ice and strain into a Highball glass filled with ice. Top with soda water, add a straw, and garnish with a lime twist.\nAfter the Dot, I grabbed my copy of\nPlayboy's Host & Bar Book\nand found the San Juan Sling. I was reminded of the recipe after reading\nDiscoInferno\n's Mixology Monday post for the recent \"cherry\" theme and then decided to hunt it out. The general recipe reminds me of a Raffles Hotel Sling recipe that I used to make with gin, and I figured that rum could do no wrong here.\nThe Sling's aroma was filled with lime oil from the twist and the sip offered lime juice and carbonation that balanced the richness of the Cherry Heering and perhaps the Benedictine. The swallow then offered the rum, cherry, and the Benedictine's herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2k1f_A-vqCwSF0t6d0JHRM_xYFGXyqWmbS6uY09BHtzX7oFEqNJdHwSioQJOxBBO-74xviV4txqJnSy6kULknIarq7YHZ7nkFx8crtoZmW8TohC0ODMnNjlDF814dNPMN1MFbu-sf0sW/s320/sanjuansling1309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2k1f_A-vqCwSF0t6d0JHRM_xYFGXyqWmbS6uY09BHtzX7oFEqNJdHwSioQJOxBBO-74xviV4txqJnSy6kULknIarq7YHZ7nkFx8crtoZmW8TohC0ODMnNjlDF814dNPMN1MFbu-sf0sW/s800/sanjuansling1309.jpg", "comment_count": 0 }, { "title": "borinquen", "url": "https://cocktailvirgin.blogspot.com/2013/07/borinquen.html", "published": "2013-07-18T23:52:00.000-04:00", "updated": "2017-07-14T23:20:59.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "blend", "attribution": { "creator": null, "source": "Playboy's Host & Bar Book", "year": null }, "categories": [ "bitters (orange)", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Light Rum (Caliche)", "1/2 oz Passion Fruit Syrup (BG Reynolds)", "3/4 oz Lime Juice", "1/2 oz Orange Juice", "1 tsp 151 Proof Rum (Lemon Hart)" ], "instructions": "Blend with 1/2 cup of ice. Instead, I shook with ice and strained into a rocks glass filled with crushed ice.", "body_text": "1 1/2 oz Light Rum (Caliche)\n1/2 oz Passion Fruit Syrup (BG Reynolds)\n3/4 oz Lime Juice\n1/2 oz Orange Juice\n1 tsp 151 Proof Rum (Lemon Hart)\nBlend with 1/2 cup of ice. Instead, I shook with ice and strained into a rocks glass filled with crushed ice.\nTwo Fridays ago, I continued on in my explorations of the\nPlayboy's Host & Bar Book\nand decided to make a tiki-like drink called the Borinquen. It seemed perfect for a really hot night where we needed something cooling and refreshing. Since Borinquen is the indigenous Taíno name for Puerto Rico, I opted to use Caliche Rum from said island. Instead of the island-appropriate Bacardi 151 in our collection, I selected the more flavorful Lemon Hart as the spiritous accent here.\nOn the nose, the passion fruit's brightness was countered by the Lemon Hart's dark rum notes. The lime and orange citrus notes on the sip were smoothed out by the passion fruit, and the passion fruit continued on into the swallow where it mingled with the rum. Overall, the general feel of the drink reminded me of the gin-based\nSaturn\nthat appears in\nBeach Bum Berry Remixed\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj-gWnawphgsXQQ1gS_P1gkIUGwf_d9kC7JVefmuf-8iPw1nCZ41X4ikbphVnWVAPuYvP3TJuO4qHtlBQL4XAARA_Kb096rq4yRfYtgYsXuSOZpqP-8RCdQY4Nni4nKxaDT5buEnWsSVA/s320/borinquen1310.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj-gWnawphgsXQQ1gS_P1gkIUGwf_d9kC7JVefmuf-8iPw1nCZ41X4ikbphVnWVAPuYvP3TJuO4qHtlBQL4XAARA_Kb096rq4yRfYtgYsXuSOZpqP-8RCdQY4Nni4nKxaDT5buEnWsSVA/s800/borinquen1310.jpg", "comment_count": 0 }, { "title": "[lower mills]", "url": "https://cocktailvirgin.blogspot.com/2013/07/lower-mills.html", "published": "2013-07-19T00:15:00.000-04:00", "updated": "2017-07-14T23:20:30.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "steelandrye" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ted Gallagher", "source": "Steel & Rye", "year": null }, "categories": [ "#steelandrye", "gin", "sherry", "suze" ], "ingredients": [ "1 1/2 oz Ransom Old Tom Gin", "1/2 oz Suze Gentian Liqueur", "3/4 oz Lustau Amontillado Sherry", "1/2 oz Citrus Cordial (*)" ], "instructions": "Shake with ice and strain into a rocks glass containing an orange wheel and filled with crushed ice. Add a straw.", "body_text": "1 1/2 oz Ransom Old Tom Gin\n1/2 oz Suze Gentian Liqueur\n3/4 oz Lustau Amontillado Sherry\n1/2 oz Citrus Cordial (*)\nShake with ice and strain into a rocks glass containing an orange wheel and filled with crushed ice. Add a straw.\n(*) Sub triple sec in a pinch. See this\npost\nthat includes a recipe for a grapefruit cordial the bar manager used to make while at Craigie on Main and perhaps sub lemon and lime.\nTwo Sundays ago, we stopped into Steel & Rye in Milton for dinner. There, bartender Ted Gallagher made me an Old Tom gin drink he had been tinkering with. Once mixed, it offered a citrus and grape aroma that led into a light citrus and grape sip. Next, the gin led off the swallow that continued on with nutty and gentian flavors and spice-driven swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbakcsGxAzPtloXzIiAAfOH_4Cc72S6zOZh6t6cMF0Fm8prsmdd7Cww_y1FuLlzf032lC5VhNXRIUKV9TkxoNkCXGjr-2AQae9vvj5Nry5ljDBIRNV7X_r4JNXhCM9yGai10WCSL-CtqK/s320/steelrye1313.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbakcsGxAzPtloXzIiAAfOH_4Cc72S6zOZh6t6cMF0Fm8prsmdd7Cww_y1FuLlzf032lC5VhNXRIUKV9TkxoNkCXGjr-2AQae9vvj5Nry5ljDBIRNV7X_r4JNXhCM9yGai10WCSL-CtqK/s800/steelrye1313.jpg", "comment_count": 0 }, { "title": "chutes & ladders", "url": "https://cocktailvirgin.blogspot.com/2013/07/chutes-ladders.html", "published": "2013-07-20T12:37:00.002-04:00", "updated": "2017-07-14T23:18:58.693-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "*original", "lillet", "lime juice", "simple syrup", "swedish punsch", "tequila" ], "ingredients": [ "1 1/2 oz Zapopan Blanco Tequila", "1 oz Kronan Swedish Punsch", "1 oz Cocchi Americano", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a single Old Fashioned glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Zapopan Blanco Tequila\n1 oz Kronan Swedish Punsch\n1 oz Cocchi Americano\n1/2 oz Lime Juice\nShake with ice and strain into a single Old Fashioned glass. Twist an orange peel over the top.\nOne of the first drinks I created while working at Russell House Tavern was inspired by the untouched bottles of Kronan Swedish Punsch we had on hand that needed some love. I decided to riff on the\nMetexa\nfrom the\nCafé Royal Cocktail Book\n. Taking that 1937 classic and making it less aperitif-like and more citrus-driven like a Margarita, the recipe began to take shape. I originally wanted to call the drink \"(In the) Basement of the Alamo\" but that seemed to long; not wanting to drop the pop culture aspect (but sadly dropping the Peewee Herman angle), I dubbed it Chutes & Ladders. The first person I made it for was Estragon's Sahil Mehta who visited me one afternoon; he enjoyed it so much that the person sitting next to him asked for a sip and then declared that he wanted one as his next drink. With KoldDraft cubes, the balance was spot on, but when I made it for Sam Gabrielli a few days later when we had only hotel ice, it was a bit more tart so he suggested the dash of simple syrup. I later remade the drink with a barspoon of simple syrup using KoldDraft cubes, and the extra sweetness did no harm and perhaps made the drink a bit more accessible. That time I mixed it for Taylor for the OnTheBar blog when he stopped by to interview me; read the\nOnTheBar Interview with Fred Yarm\nhere. Perhaps this recipe will make the cut for the next Russell House Tavern cocktail menu in a few weeks...\nThe Chutes & Ladders began with an orange oil aroma that shared hints of the Swedish Punsch. A lime and citrus wine sip gave way to the tequila and Swedish Punsch-laden swallow. Overall, the cocktail is complex in flavor but without being all that difficult of a drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3BpASZNb_cpT0KFbb-Qq1zRz7bp_q1K8TkS4-xTRL8egl-NZ5skZamRNtZeGRHvC3_04uv3PqRBvYsYkJ8HoWubGRo5Qc3kNuruE5VZmB1vvSdtRR1kvF0h6QeBd8kIA_oiI6DK6GS0kH/s320/chutes0404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3BpASZNb_cpT0KFbb-Qq1zRz7bp_q1K8TkS4-xTRL8egl-NZ5skZamRNtZeGRHvC3_04uv3PqRBvYsYkJ8HoWubGRo5Qc3kNuruE5VZmB1vvSdtRR1kvF0h6QeBd8kIA_oiI6DK6GS0kH/s800/chutes0404.jpg", "comment_count": 0 }, { "title": "queen elizabeth cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/07/queen-elizabeth-cocktail.html", "published": "2013-07-22T11:30:00.000-04:00", "updated": "2017-08-17T12:21:00.621-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "benedictine", "lime juice", "vermouth (dry)" ], "ingredients": [ "1/2 Dry Vermouth (1 1/2 oz Dolin Dry)", "1/4 Benedictine (3/4 oz)", "1/4 Lime Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Dry Vermouth (1 1/2 oz Dolin Dry)\n1/4 Benedictine (3/4 oz)\n1/4 Lime Juice (3/4 oz)\nShake with ice and strain into a cocktail glass.\nAfter returning home from Steel & Rye, I was in the mood for a light nightcap to quench the night's warm air. In my 1940 edition of\nThe How and When\nby Hyman Gale and Gerald F. Marco, I spotted the Queen Elizabeth Cocktail which reminded me of the\nBoard of Directors\nwith its dry vermouth base. Once mixed, it offered a lime and herbal aroma that led into a lime- and wine-flavored sip. Next, the herbalness of the Benedictine filled the swallow that ended with a lime finish. Overall, the Queen Elizabeth was nice and cleansing and perfect for the hot evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_8Mvr3Gafm1TAXPfThbVURSCR3aplsMD9JLVnAHVL4ovoVKJE6ZiIJ5f6yHfW7qPszcfTWVAzVIdZu3ZA7hiAReN8krZcyIJz7EtfW2VxYtK81AzlQ_YAhPb7GdIAMFm3FnRMSXgAwDQ/s320/queeneliz1315.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_8Mvr3Gafm1TAXPfThbVURSCR3aplsMD9JLVnAHVL4ovoVKJE6ZiIJ5f6yHfW7qPszcfTWVAzVIdZu3ZA7hiAReN8krZcyIJz7EtfW2VxYtK81AzlQ_YAhPb7GdIAMFm3FnRMSXgAwDQ/s800/queeneliz1315.jpg", "comment_count": 0 }, { "title": "fight in silence", "url": "https://cocktailvirgin.blogspot.com/2013/07/fight-in-silence.html", "published": "2013-07-22T12:22:00.000-04:00", "updated": "2017-07-14T23:17:18.855-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "amaro", "bitters (Angostura)", "bitters (orange)", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Rhum Clément VSOP", "1 oz Amaro Ramazzotti", "1 oz Orange Juice", "1/2 oz Brown Sugar Syrup (*)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "1 1/2 oz Rhum Clément VSOP\n1 oz Amaro Ramazzotti\n1 oz Orange Juice\n1/2 oz Brown Sugar Syrup (*)\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe. Garnish with an orange twist.\n(*) Tony prefers brown sugar syrup, but only burnt sugar syrup was available at the bar that night.\nTwo Tuesdays ago, I ventured down to Stoddard's and found some standing room at the end of the bar along with a menu. Soon after, I was greeted by bartender Tony Iamunno and I commented that the Fight in Silence had his name written all over it. Tony was curious as to how I knew it was his creation, and I replied that it shared some similarities to the\nBlood of My Enemies\nthat he crafted last summer both in name and in ingredients.\nThe Fight in Silence's orange twist greeted the nose and prepared the senses for the orange flavors to follow. A creamy orange and caramel sip was followed by a grassy rum swallow. After the rum notes, there was a bitter herbal and dark caramel finish that came across almost cherry-like at times.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2tGnRe3UnVQtjTifyQWirWyq_IsXB7VYkpspvO2HChOyH0UgnfqEMZPiNus-eF9CNZfx0QFqCtVzSlMegQ5kgs6ncufqhQBKALx4vODo09bo4oll-Tat0J2i7CRnV83lZ1VGlpkNPcF8/s320/fogjtomsilence1319.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2tGnRe3UnVQtjTifyQWirWyq_IsXB7VYkpspvO2HChOyH0UgnfqEMZPiNus-eF9CNZfx0QFqCtVzSlMegQ5kgs6ncufqhQBKALx4vODo09bo4oll-Tat0J2i7CRnV83lZ1VGlpkNPcF8/s800/fogjtomsilence1319.jpg", "comment_count": 0 }, { "title": "monte cassino", "url": "https://cocktailvirgin.blogspot.com/2013/07/monte-cassino.html", "published": "2013-07-23T11:00:00.000-04:00", "updated": "2017-09-07T11:43:28.993-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "amaro", "bitters (other)", "campari", "cognac" ], "ingredients": [ "1 oz Pierre Ferrand Amber Cognac", "1 oz Campari", "1 oz Amaro Montenegro", "1 dash Fee Brothers' Peach Bitters" ], "instructions": "Stir with ice and strain into a rocks glass containing fresh ice cubes.", "body_text": "1 oz Pierre Ferrand Amber Cognac\n1 oz Campari\n1 oz Amaro Montenegro\n1 dash Fee Brothers' Peach Bitters\nStir with ice and strain into a rocks glass containing fresh ice cubes.\nTwo Wednesdays ago, I dropped into Bergamot where Paul Manzelli was bartending. For a start, I selected the Monte Cassino off of the menu; no, it was not the same\nMonte Cassino\nthat won NYC's Damon Dyer the Bénédictine 500th anniversary cocktail competition. Instead, it was a house original that appeared more like a loose riff on a Negroni with Cognac and Amaro Montenegro subbing in for the classic's gin and sweet vermouth. In the mix was also a dash of peach bitters; indeed, the combination of Campari and peach was one that previously worked rather well in Derek Brown and Brian Tetorakis'\nBitter Peach\n.\nThe Monte Cassino offered a peach and herbal aroma. A sweet caramel sip transferred into a swallow that began with the Cognac flavors. Next, Campari softened by the Amaro Montenegro was followed by a peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7e_JfXhdu0jsH7Bwq1yvsD9UCqh5QzvgqE3WE6d5iqNuCPRFndSEvZ0iyEK1Ow3jgF_aFpsz1-V79yfXiFiBFhzTO3X2hi9gtW4oYFZRsuI74fYlApzkWljlV4MTG9_Z7hubkJXxaB06/s320/montecassino0405.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7e_JfXhdu0jsH7Bwq1yvsD9UCqh5QzvgqE3WE6d5iqNuCPRFndSEvZ0iyEK1Ow3jgF_aFpsz1-V79yfXiFiBFhzTO3X2hi9gtW4oYFZRsuI74fYlApzkWljlV4MTG9_Z7hubkJXxaB06/s800/montecassino0405.jpg", "comment_count": 0 }, { "title": "[hurly-burly]", "url": "https://cocktailvirgin.blogspot.com/2013/07/hurly-burly.html", "published": "2013-07-24T11:30:00.000-04:00", "updated": "2017-07-14T23:15:48.492-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#bergamot", "amaro", "cognac", "lemon juice", "lillet" ], "ingredients": [ "3/4 oz Pierre Ferrand Amber Cognac", "3/4 oz Amaro Montenegro", "3/4 oz Lillet Blanc", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Pierre Ferrand Amber Cognac\n3/4 oz Amaro Montenegro\n3/4 oz Lillet Blanc\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nAfter the Monte Cassino at Bergamot, the Cognac and Amaro Montenegro inspired bartender Paul Manzelli to riff on the classic\nHoop La\n. To the original, he added a portion of Amaro Montenegro:\n• 3/4 oz Pierre Ferrand Amber Cognac\n• 3/4 oz Lillet Blanc\n• 3/4 oz Royal Combier Orange Liqueur\n• 3/4 oz Lemon Juice\n• 1/2 oz Amaro Montenegro\nShake with ice and strain into a cocktail glass.\nWhile this drink was definitely good, I felt that the orange liqueur masked a lot of the beautiful herbal and citrus peel notes in the amaro. Therefore, I remade the drink on my own with Pierre Ferrand 1840 Cognac and dropped the orange liqueur for I felt that the citrus notes in the Amaro Montenegro might be sufficient to carry the drink.\nOnce remade, the drink provided a herbal and citrus aroma. A slightly tart lemon and clementine sip led into a Cognac and herbal swallow. The change definitely lightened the heft of the orange peel notes from the Royal Combier and allowed the other ingredients to shine through.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaob-wPQApW7dHRurWk5hdfMQ6i_iZ1WC9A0PJgi1TG9JR6rcVdZHIew4tkYbOD7A4RMP8tlrBZrmFXWJdIZkho72NS7_p9fsxBbm-b79kF3VoBGFaBwpY6JW9JsUVfovRCV4ipfJ6viGg/s320/hoopla0406.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaob-wPQApW7dHRurWk5hdfMQ6i_iZ1WC9A0PJgi1TG9JR6rcVdZHIew4tkYbOD7A4RMP8tlrBZrmFXWJdIZkho72NS7_p9fsxBbm-b79kF3VoBGFaBwpY6JW9JsUVfovRCV4ipfJ6viGg/s800/hoopla0406.jpg", "comment_count": 0 }, { "title": "prizefighter", "url": "https://cocktailvirgin.blogspot.com/2013/07/prizefighter.html", "published": "2013-07-24T12:29:00.000-04:00", "updated": "2017-09-15T14:10:38.949-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Nick Jarrett", "source": "Clover Club", "year": 2010 }, "categories": [ "#spoke", "fernet-branca", "lemon juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 oz Carpano Antica Sweet Vermouth", "1 oz Fernet Branca", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 sprig Mint", "1 pinch Salt" ], "instructions": "Shake with ice and double strain into a rocks glass filled with ice. Garnish with mint sprigs and add straws. Muddle lemon, mint, and salt in simple syrup. Combine other ingredients in tin, whip shake. Fine strain over crushed ice, garnish lavishly with mint. Two straws.", "body_text": "1 oz Carpano Antica Sweet Vermouth\n1 oz Fernet Branca\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 sprig Mint\n1 pinch Salt\nShake with ice and double strain into a rocks glass filled with ice. Garnish with mint sprigs and add straws.\nTwo Thursdays ago, I stopped into Spoke and asked bartender Daniel for the Prizefighter. Offshift Spoke bartenders California Gold and Sam Karachi described to me how the drink was created by Nick Jarrett at a recent Tales of the Cocktail. The original called for muddled lemon wedges but the staff at Spoke decided to simplify the recipe for expediency purposes. Once mixed, the mint bouquet contributed greatly to the nose. A lemon, grape, and caramel sip led into Fernet Branca swallow that was modulated by the Carpano Antica and was followed by mint notes.\nPostnote 09/15/17:\nI found the recipe that Nick posted on the\nBarnotes\napp.\nPrizefighter No. 1\nN. Jarrett original from Clover Club, 2010;\nMr. Boston's Official Bartender's Guide\n, 75th anniversary edition.\n• 1 oz Fernet Branca\n• 1 oz Carpano Antica\n• 3/4 oz Simple Syrup\n• 1/4 oz Lemon Juice\n• 6-8 leaf Mint\n• 3-4 wedge Lemon\n• 1 pinch Salt\nMuddle lemon, mint, and salt in simple syrup. Combine other ingredients in tin, whip shake. Fine strain over crushed ice, garnish lavishly with mint. Two straws.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiYpgcqQy3nyuaiQ_TAKd4KLmaAkB1sx1tioFmDT-JGwfk8evqttG5phYdapYLNOAETsWSHKhyigONuNyIN19Y9J5idA7C7BvH1JFnzy7oQgsmzlmvI-iyTuzhzSwkceu4N22ZsKpUjJ4/s320/prizefighter1321.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiYpgcqQy3nyuaiQ_TAKd4KLmaAkB1sx1tioFmDT-JGwfk8evqttG5phYdapYLNOAETsWSHKhyigONuNyIN19Y9J5idA7C7BvH1JFnzy7oQgsmzlmvI-iyTuzhzSwkceu4N22ZsKpUjJ4/s800/prizefighter1321.jpg", "comment_count": 0 }, { "title": "lord suffolk", "url": "https://cocktailvirgin.blogspot.com/2013/07/lord-suffolk.html", "published": "2013-07-25T11:30:00.000-04:00", "updated": "2017-07-14T23:14:44.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "World Drinks And How To Mix Them", "year": null }, "categories": [ "cointreau", "gin", "lemon juice", "lime juice", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1/2 jigger Gin (1 1/2 oz Beefeater)", "1 spoon Sweet Vermouth (1/2 oz Cocchi)", "1 spoon Cointreau (1/4 oz)", "1 spoon Maraschino (1/4 oz Luxardo)", "1 spoon Sweet & Sour (1/2 oz either lemon or lime juice)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Gin (1 1/2 oz Beefeater)\n1 spoon Sweet Vermouth (1/2 oz Cocchi)\n1 spoon Cointreau (1/4 oz)\n1 spoon Maraschino (1/4 oz Luxardo)\n1 spoon Sweet & Sour (1/2 oz either lemon or lime juice)\nShake with ice and strain into a cocktail glass.\nAfter Spoke, I decided to make a nightcap and reached for Boothby's\nWorld Drinks And How To Mix Them\n. There, I spotted the Lord Suffolk and was drawn into the Gin Crusta-like feel. I first made the drink using lime juice and returned to it a few days later and made it with lemon. With lime, the drink donated a gin, lime, and fruity aroma. Grape, lime, and orange notes filled the sip and gave way to gin swallow with a tart Maraschino finish. With the lemon, the nose was more gin- and Maraschino-driven. A lemon sip was joined by fruity flavors from the Cointreau and sweet vermouth; next, the swallow shared lemony gin and Maraschino notes. With the lime, the Lord Suffolk was a Pegu Club meeting an Aviation, while with the lemon, the drink was a softer and less floral Aviation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6iNPrdrlU7vAcKg8f-Qk6Sj5UvGGls81Tmbb_pUPvGbJes27svld174EE4x4u-sISlPNlkL1GBZRkbOffzPTPyCTG7urS8k20XSZn4s4iX1WpMl_RODjEkKgzRduIxQU0T-yrjyNe89h/s320/lordsuffolk1322.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6iNPrdrlU7vAcKg8f-Qk6Sj5UvGGls81Tmbb_pUPvGbJes27svld174EE4x4u-sISlPNlkL1GBZRkbOffzPTPyCTG7urS8k20XSZn4s4iX1WpMl_RODjEkKgzRduIxQU0T-yrjyNe89h/s800/lordsuffolk1322.jpg", "comment_count": 0 }, { "title": "company swizzle", "url": "https://cocktailvirgin.blogspot.com/2013/07/company-swizzle.html", "published": "2013-07-26T11:30:00.001-04:00", "updated": "2025-08-08T12:09:41.250-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "falernum", "lime juice", "mezcal", "sherry", "simple syrup (ginger)" ], "ingredients": [ "1 oz Del Maguey Espadin Especial Mezcal", "1 oz Lustau Amontillado Sherry", "3/4 oz Lime Juice", "1/2 oz Velvet Falernum", "1/2 oz Housemade Ginger Syrup" ], "instructions": "Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Garnish with mint sprigs, Fee's Whiskey Barrel Bitters, and Bittermens Mole Bitters; add a straw.", "body_text": "1 oz Del Maguey Espadin Especial Mezcal\n1 oz Lustau Amontillado Sherry\n3/4 oz Lime Juice\n1/2 oz Velvet Falernum\n1/2 oz Housemade Ginger Syrup\nBuild in a Collins glass, add crushed ice, and swizzle to mix and chill. Garnish with mint sprigs, Fee's Whiskey Barrel Bitters, and Bittermens Mole Bitters; add a straw.\nTwo Sundays ago, I started my adventure by attending a talk at Russell House Tavern; Maggie from Privateer Rum was speaking to the staff about the\ndistillery\nand the rum in preparation for her talk at Tales of the Cocktail that week. She also brought bottles of rather elegant sugar cane spirit-based gin and teased us with talk of Privateer's navy strength rum that might be out by the Fall. Afterwards, I headed down Mass Ave and stopped into the Hawthorne. There, I found a seat in front of bartender Carrie Cole. When I started looking at the Swizzle section of the menu, Carrie mentioned that Katie Emmerson had created a Swizzle earlier in the week that she was quite excited about.\nOnce Katie's Company Swizzle was mixed, it offered a mint, chocolate, and cinnamon aroma. A grape and citrus sip led into a smokey mezcal swallow that played nicely with the sharp ginger notes from the syrup. Overall, it came across like a gussied up\nTombstone Mule\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbxFFUuYn_X3qMlgcwLzr0wW2F89S6CTcY9S_0n-EJMMewg3Z_elSdo8eClnPhfqg3dsR088xV0pRhdiDKC8Ia5SS0tab5P6gCxta4IIod00F3Cz3Ncj9nnehCREMhXXpExcjDxEJRo7I/s320/companyswizzle1323.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbxFFUuYn_X3qMlgcwLzr0wW2F89S6CTcY9S_0n-EJMMewg3Z_elSdo8eClnPhfqg3dsR088xV0pRhdiDKC8Ia5SS0tab5P6gCxta4IIod00F3Cz3Ncj9nnehCREMhXXpExcjDxEJRo7I/s800/companyswizzle1323.jpg", "comment_count": 1 }, { "title": "no. 64", "url": "https://cocktailvirgin.blogspot.com/2013/07/no-64.html", "published": "2013-07-26T12:12:00.000-04:00", "updated": "2017-07-14T23:14:08.987-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hungry mother" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Heather Mojer", "source": "Hungry Mother", "year": null }, "categories": [ "#hungry mother", "bitters (orange)", "chartreuse (green)", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Carpano Antica Sweet Vermouth", "1/2 oz Green Chartreuse", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Carpano Antica Sweet Vermouth\n1/2 oz Green Chartreuse\n2 dash Orange Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nAfter the Hawthorne, I got dinner in Central Square and continued my meanderings that eventually led me to Hungry Mother where Heather Mojer was tending bar. For a drink, I requested the No. 64 which on paper appeared like a mezcal variation of the classic\nBijou\n; it seemed like a good continuation of the mezcal theme I started at the Hawthorne. The No. 64 began with a lemon and agave aroma. Grape with hints of herbalness filled the sip; the swallow then proffered mezcal followed by the Chartreuse that was softened by the fullness of the Carpano Antica. Indeed, the vegetal flavors of the mezcal complemented the Green Chartreuse quite nicely.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjsPd3nHqCWqnMpNNLaf16dSosbwVGLlFsgDRPVvmC7kXPf0BF11OQtOBmTP4nTVLECYhah-9tccmARQsjtHiNLkBep-Z-V2pnLYOpU5VBaDZ40PRFgwnrMUjU7tBdxBSf96W_ut_2-UV/s320/hungmother64_1324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjsPd3nHqCWqnMpNNLaf16dSosbwVGLlFsgDRPVvmC7kXPf0BF11OQtOBmTP4nTVLECYhah-9tccmARQsjtHiNLkBep-Z-V2pnLYOpU5VBaDZ40PRFgwnrMUjU7tBdxBSf96W_ut_2-UV/s800/hungmother64_1324.jpg", "comment_count": 0 }, { "title": "cocktail a la salle", "url": "https://cocktailvirgin.blogspot.com/2013/07/cocktail-la-salle.html", "published": "2013-07-27T18:37:00.001-04:00", "updated": "2017-08-17T12:19:40.358-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*original", "absinthe", "benedictine", "bitters (Peychaud's)", "sherry", "tequila" ], "ingredients": [], "instructions": null, "body_text": "This month's\nMixology Monday\ntheme, \"Flip Flop!\" (MxMo LXXV), was picked by um, well... me. I described this month's challenge as, \"I thought of the theme for this month's Mixology Monday shortly after making the\nBlack Rene\n, an obscure drink from\nPioneers of Mixing at Elite Bars: 1903-1933\n. The combination of brandy, amber rum, lemon, and Maraschino was tasty, but I felt that the recipe could be improved if I swapped in different ingredients. Taking a page from Max Toste of Deep Ellum who converted the Black Devil into the\nWhite Devil\n, I flipped around the ingredients to be pisco, white rum, lime, and Maraschino instead. With this combination that I called the\nWhite Rene\n, the drink really sang but it was still recognizable as being an alteration of the original recipe... [So] find a recipe, either new or old, and switch around at least two of the ingredients to sister or cousin ingredients but holding the proportions and some of the ingredients the same. The new recipe should be recognizable as a morph of the old one when viewed side by side.\"\nInitially, I thought of the Vieux Carré as a good starting point for it has worked well for Scott Holliday with the\nPiazza Vecchia\nand\nCentral Carré\n. However, I have already tinkered with it in the\nHasta Manzana\nand\nMarigny Cocktail\n. Therefore, I looked towards a lesser appreciated New Orleans classic, the\nCocktail à la Louisiane\n, that I was introduced to by Misty Kalkofen back at Green Street cerca 2007. It takes the flavor profile of the Vieux Carré and intensifies it by increasing the Benedictine, dropping the Cognac, and swapping absinthe in place of the Angostura Bitters.\nTo change up the drink, I originally thought of flipping the rye whiskey to mezcal, but when I finally got around to making the drink last night, I reached for reposado tequila. Since agave spirits pair so elegantly with sherry (a trick taught to us by Misty herself), I used that fortified wine in place of the sweet vermouth. I kept everything else in line with the classic.\nCocktail à La Salle\n• 1 oz Reposado Tequila (Espolón)\n• 1 oz Dry Sherry (Lustau Oloroso)\n• 1 oz Benedictine\n• 3 dash Peychaud's Bitters\n• 3 dash Absinthe (>1 bsp La Muse Verte)\nStir with ice and strain into a cocktail glass.\nFor a name, I wanted to keep the \"Cocktail à la\" part and thought of La Salle -- a figure that plays into both New Orleans and Mexican history. Robert de La Salle (a/k/a René-Robert Cavelier) was a 17th century French explorer who ventured into the Gulf of Mexico and then up the Mississippi river through what is now New Orleans. Once this tribute drink was mixed, it offered an anise and herbal aroma. The sherry's grape filled the sip, and the swallow began with tequila followed by herbal and absinthe flavors. Finally, the swallow ended with a nutty sherry finish that offered Benedictine's chocolate and mint notes.\nUsually I thank the host and I used to thank ring leader\nPaul Clarke\n, but since the host is me and I feel the need to thank someone, I'll give a big tip of the hat to Paul for starting this online cocktail party which now is celebrating its 75th iteration! Cheers to Paul and all of the participants who keep this event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_13qUKBbpV1lAH0ynewuYpSXPVHQfW5O7GYh0wlR5hSpU4vLWHwY2S7Dz5SkgawWDY2ejU58VSnBvCv7cfvwO3TjZ4E7903QHXC8qgbNZ3KXzNM-b2hTSpH1wRkhIycLxSg2UeYNguzRL/s320/cocktailalasalle1340.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "[mansion in the sky]", "url": "https://cocktailvirgin.blogspot.com/2013/07/mansion-in-sky.html", "published": "2013-07-29T11:30:00.000-04:00", "updated": "2017-07-14T23:13:31.990-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "apricot liqueur", "bitters (Angostura)", "falernum", "kümmel", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Diabolique Bourbon", "3/4 oz Lemon Juice", "1/2 oz Rothman & Winter Orchard Apricot Liqueur", "1/4 oz Velvet Falernum", "1/4 oz Kümmel", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a snifter glass.", "body_text": "1 1/2 oz Diabolique Bourbon\n3/4 oz Lemon Juice\n1/2 oz Rothman & Winter Orchard Apricot Liqueur\n1/4 oz Velvet Falernum\n1/4 oz Kümmel\n1 dash Angostura Bitters\nShake with ice and strain into a snifter glass.\nTwo Mondays ago, I was planning on staying in, but eventually I needed to get out of the house. Therefore, I opened up the OnTheBar app and spotted that Sahil Mehta was working at Estragon. Of course, Sahil works most Mondays, but I had lost focus on what night it was and the app surely helped out. For a drink, Sahil mentioned that he had created something for a customer who wanted a riff on the house cocktail the Delta Dawn. The Delta Dawn combines Bourbon, a peach-ginger shrub, orgeat, lemon juice, and Angostura Bitters. Changing the shrub for apricot liqueur and the orgeat for falernum and kümmel, the next generation of drink was created, but it still lacked a name by the time it reached my glass. Delta Dawn is the name of a song written by child rockabilly star Larry Collins and songwriter Alex Harvey around 1971. I dubbed the drink the Mansion in the Sky after a line from the first verse:\nDelta Dawn, what's that flower you have on\nCould it be a faded rose from days gone by?\nAnd did I hear you say he was a-meeting you here today\nTo take you to his mansion in the sky?\nOnce presented to me, the cocktail offered an apricot and kümmel spice that came across as perfume-like with cherry-peach notes. Lemon on the sip joined a fruity note from the apricot, and as things warmed up over time, the cherry-like flavors began to appear on the sip as well. In retrospect, the cherry notes might be due to the Black Mission figs in the Diabolique Bourbon infusion (Estragon has a cordial license and cannot carry Bourbon proper). Next, the swallow showcased the whiskey followed by spiced apricot flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9O5UMPXIir6PwIhZLhahkwwU-dXQGlvuSqH4mYGxROMuhVnFjZB2QJN8KO55Lr6uUShCs1mQZxYfubOM6IFmk163jK8Kz-7ek2C7H_e-Pro7wpaBsU4KXzA8Ipa1NHgUbfJ7QSNR1RI0/s320/estragon1325.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9O5UMPXIir6PwIhZLhahkwwU-dXQGlvuSqH4mYGxROMuhVnFjZB2QJN8KO55Lr6uUShCs1mQZxYfubOM6IFmk163jK8Kz-7ek2C7H_e-Pro7wpaBsU4KXzA8Ipa1NHgUbfJ7QSNR1RI0/s800/estragon1325.jpg", "comment_count": 0 }, { "title": "3:20 in the morning", "url": "https://cocktailvirgin.blogspot.com/2013/07/320-in-morning.html", "published": "2013-07-29T12:27:00.000-04:00", "updated": "2017-07-14T23:12:42.701-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "*original", "applejack", "cynar", "drambuie", "honey", "lemon juice", "scotch" ], "ingredients": [ "3/4 oz Great King Street Scotch", "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Drambuie", "3/4 oz Cynar", "3/4 oz Lemon Juice", "1/4 oz Honey Syrup (1:1)" ], "instructions": "Shake with ice and strain into a single Old Fashioned glass. Garnish with lemon oil.", "body_text": "3/4 oz Great King Street Scotch\n3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Drambuie\n3/4 oz Cynar\n3/4 oz Lemon Juice\n1/4 oz Honey Syrup (1:1)\nShake with ice and strain into a single Old Fashioned glass. Garnish with lemon oil.\nWhile filling my bartender moleskin with recipes to remember and use as inspiration, Jason Schiffer's\nMichigander\ncaught my attention. Later, I decided to tinker with the four part recipe and expand it a bit. Taking the original's apple brandy base spirit, I added in an equal part of Scotch for I have found that smokey whisky and applejack work rather well together in drinks like Leo Engel's\nLittle Rebel Cocktail\n. I kept the Cynar and lemon juice in place, but I swapped the honey for Drambuie. It was rather elegant but a touch on the tart side; I upped the sweetness initially with some simple syrup, but honey syrup seemed like a more flavorful option. For a name, I paid tribute to the bar that Jason works at -- 320 Main in Seal Beach, California.\nI made this drink again for Tara, our Drambuie rep, when she stopped by Russell House Tavern during my shift on Friday; it was probably closer to 3:20 in the afternoon than the drink name suggests. In exchange for emailing her the recipe, I got her photo to use in return. Indeed, smokey Scotch, apple spirit, bright citrus, darker Cynar, and smooth honey notes worked rather well together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfIMOxP3KduhKqd7Eu56UD4PU2JdFTwUiplcMfH9ymaqy4hg2ovcBG6IjL-QDeZiogPsGzjU60WavFo9HUivHjG5UDeY9mIicQHIYpUH7uVjopJ-4Kh61kYrtPGEGyuaCtOhoQBdfFbLX/s320/320am_cocktail.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfIMOxP3KduhKqd7Eu56UD4PU2JdFTwUiplcMfH9ymaqy4hg2ovcBG6IjL-QDeZiogPsGzjU60WavFo9HUivHjG5UDeY9mIicQHIYpUH7uVjopJ-4Kh61kYrtPGEGyuaCtOhoQBdfFbLX/s800/320am_cocktail.jpg", "comment_count": 0 }, { "title": ":: mixology monday flip flop wrap up ::", "url": "https://cocktailvirgin.blogspot.com/2013/07/mixology-monday-flip-flop-wrap-up.html", "published": "2013-07-30T20:01:00.000-04:00", "updated": "2017-07-14T23:10:36.998-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "This year, I avoided the dreaded July Mixology Monday curse of getting bogged down with Tales of the Cocktail mayhem and got this event scheduled with enough time afterwards to allow for everyone to recover and still participate. This month's\nMixology Monday\nis the 75th iteration of this online shindig and I chose the theme of\nFlip Flop!\n. A good number of participants made the time to play along; they took classics and neo-classics and altered a few of the ingredients to make a new libation while still leaving the recipe recognizable as a riff on the original. In order of their appearance in my comment section or email box:\n• The Booze Nerds took the tiki classic, the Fog Cutter, and changed around the two base spirits and one of the citrus to craft the\nSunbreak.\n• The\nSheik\nis Tempered Spirits' alteration of the Blood & Sand, a drink that I've enjoyed riffing off of in the past.\n• Putney Farms takes the Manhattan and makes a rum-amaro variation called the\nCarlos Danger\n.\n• I, Frederic of Cocktail Virgin, sauntered into the party batting fourth with a twist on the New Orleans' lesser known classic, the Cocktail à la Louisiane, that I dubbed\nCocktail à La Salle\n.\n• An\nAnise Hyssop Julep\n? That's the twist that Grow.Eat.Mix.Drink threw our way. They unnecessarily panicked that they only swapped a single ingredient, so they redid the drink with a change of\nbase spirit\nas well.\n• The Shorter Straw riffed on the tequila-grapefruit soda refresher to concoct the\nHuevo de Paloma\n. Check out the great drink vessel!\n• Andrea of Gin Hound also ran with the Paloma and turned the dove into a goose with the\nEl Ganso\n.\n• Starting with the Blue Train Special from Stan Jones'\nComplete Barguide\n, A Drink With Forrest was inspired to craft the\nEspecial Azul Tren\n•\nThe Chancellor\nwas Rowen of the Fogged in Lounge's contribution and one that riffed off of a previous contribution from MxMo Inverted.\n• JFL of Rated R Cocktails continued on with his series on the Planters Punch with his variation, the\nOnirico Planter's\n.\n• A Mexican take on the Singapore Sling? The\nJalisco Sling\nis A Bar Above's contribution and he alters a few of the other ingredients to match the spirit change here. Video and all!\n• Bartending Notes flipflops on Simon Difford's Cox's Daiquiri to generate the\nBurning Love\nthat he makes at his behind the stick at the Elvis King Pub.\n• Elana of Stir & Strain presents the\nPelée Sunset\n, a riff on the Manhattan with rhum agricole and Pimm's.\n• I knew that the Vieux Carré riff was inevitable and I am glad it happened! The Straight Up offers the\nSummer in the Old Square\n.\n• Death to Sour Mix shares the\nCosmopolis\nand schools us on what makes a good Cosmopolitan, riff or not.\n• Inspired by Chris Hannah's love of Strega, Muse of Doom tinkers with one of his cocktails to produce the\nPenannular Brooch\n.\n• Rafa was swayed by Colin Shearn's amazing contribution to\nBeta Cocktails\nand flipped it around into the\nColossal Youth\n-- a cool Young Marble Giants reference.\n• The\nBolaños\nis Spirited Remix's spirited remix of the Bombay (not Mombai).\n• Vidiot snuck in with a late submission. His photo won't be ready until later tonight (skipping it for now works well with my 3 across theme). He takes a gin slant at the Mai Tai with the George Takei tribute, the\nOh Mai\n!\n• Oh a straggler cerca 11pm! I'm a beer and a pair of cocktails in, so I'm not going to try to post Dagreb (of Nihil Utopia)'s drink photo, but his\nOnion Front\nis a Pickle Back turned topsy-turvey. Skol!\n• Not quite a straggler, but a few hours after Dagreb's entry was added, the FrogPrincess realized that she never alerted me of her otherwise on-time entry. Never fear, for here is the Corpse Reviver #2 riff,\nYou Only Live Twice\n.\nHopefully I didn't leave anyone out of this round up (pardon my quick and dirty approach, but time is short given my work schedule and all) and perhaps I will be tacking on some straggling cats that I missed in the first cat herding round up. Thank you all for participating this month and I raise a glass to all of you, readers and writers alike. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAqUswNPjRLeKEUsjPH9iVnle45VKGU-AGvM5NnLZHy2GHq6TICrtCnrYxA1SM-GDiAJ4mviqGyw-WfLJM_ztImPS29KRq-cGLfQgTCvMjuxz_2IGYId4xd1BZ-9hSASZlpUUlMiB8ksu/s320/flipflop1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64PQbYfBLjvFgPQWhHUN5JiyAnAUvsvXivGvpZfvIQ2oS7duE8FK8YCtm_AQhyphenhyphenv4pfU2i8FSKdAvJc5A0ih28wQ5fzz9Jg2JsTideJ8bU9Pl6KtZeCQWPzJ4xiXkW_tj6iBrbpW9f7xZ2/s320/flipflop2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-vThPkpRh3srNpqnvFiWA006xSX0oIcgf3k27EwXd1SW-E1YSgrfJoK6KenRHeaPojPNfGI5sBUlSvV1DHDXYTLhwPNuYqzPZbiiwGg_19fqB7GL6rWMECADQacfBI_V63c5jt-BCLjs/s320/flipflop3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-ynwQQa81P8yBrPOB-FDYLY9wGosUnMCvOf1I1rqRSL752rKa8aEEff8L_U7YZvm6KaDOaxYmfmpKGa_9GgSz7Ay5I6KqtQOin7h5BwhXKdcS7BDt_8ihIk2rZpxH1Inv0z6SJkhGSxY/s320/flipflop4.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyPKu_XRorCU3r2llxX2GdeVRW9ToKAgZujszPF3B1snFd68mBym5Y1juZy44y8vWlgDEyWyd9te33j1a01NxPQmPH3uYvjjQSsLSuQFnbycvuPf13AW5AjVGI4851BimQpyvI24FfY9m/s320/flipflop5.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeSwDcawclfkfhhuD1wb3QNsUC9mMOwUwSUYdrqZbcpbbrmThR79omrEqQlHgQhPQIO8PYgkTQVcAwR6hFvL7X5k2cTgiZ56po_m5WZhTdX1-6zcMNBzsgiinr-4JW9btUopoeOG64uWV/s320/flipflop6.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 5 }, { "title": "moretta cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/07/moretta-cocktail.html", "published": "2013-07-31T11:30:00.000-04:00", "updated": "2017-07-14T23:08:18.004-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Mutineer Magazine", "year": null }, "categories": [ "bitters (other)", "calvados", "maraschino", "pimm's no. 1", "sherry" ], "ingredients": [ "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz Calvados (Morin Selection)", "3/4 oz Pimm's No. 1", "3/4 oz Dry Oloroso Sherry (Lustau)", "1 dash Celery Bitters (" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an apple slice, cucumber, and a sprig of mint (only a sprig of mint here).", "body_text": "3/4 oz Luxardo Maraschino Liqueur\n3/4 oz Calvados (Morin Selection)\n3/4 oz Pimm's No. 1\n3/4 oz Dry Oloroso Sherry (Lustau)\n1 dash Celery Bitters (\nHousemade\n)\nStir with ice and strain into a coupe glass. Garnish with an apple slice, cucumber, and a sprig of mint (only a sprig of mint here).\nA few Tuesdays ago, I spotted an interesting\ndrink\nto make on the\nMutineer Magazine\nblog called the Moretta Cocktail. The drink was to be featured at the Tales of the Cocktail's Spirit of Italy's Aperitivo Italiano event the following day. Since I was not attending Tales, I figured that I could share in some of the magic from afar this way albeit a day early.\nThe Moretta Cocktail proffered a mint aroma that spiced an otherwise nutty and apple-y nose. The apple continued on into sip along with the sherry's grape and a vague fruitiness from the Pimm's. The swallow then shared a pleasant nuttiness from both the sherry and the Maraschino liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQ5t_SzqThyphenhyphenhhEuborYP8KD8SJojNmM4gBXn4FaHQpjd3SYmvKRGAIXM4ylv-Q2GQxuxVUsVGTbzFNuEk6QKD5N-n1lSceceWWgWBTfY0xpTwNMyljg6ijp32RbBcDWqIMeXVczy7UeVf/s320/moretta1326.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQ5t_SzqThyphenhyphenhhEuborYP8KD8SJojNmM4gBXn4FaHQpjd3SYmvKRGAIXM4ylv-Q2GQxuxVUsVGTbzFNuEk6QKD5N-n1lSceceWWgWBTfY0xpTwNMyljg6ijp32RbBcDWqIMeXVczy7UeVf/s800/moretta1326.jpg", "comment_count": 0 }, { "title": "coronation cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/08/coronation-cocktail.html", "published": "2013-08-01T08:30:00.002-04:00", "updated": "2017-07-14T23:07:48.462-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joseph Rose", "source": "Hoffman House Bartender's Guide", "year": 1905 }, "categories": [ "bitters (orange)", "maraschino", "sherry", "vermouth (dry)" ], "ingredients": [ "1 gill Dry Sherry (1 1/2 oz Lustau Dry Amontillado)", "1 pony Dry Vermouth (3/4 oz Dolin Dry)", "2 dash Maraschino Liqueur (1/4 oz Luxardo)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an olive (omitted) and a lemon twist.", "body_text": "1 gill Dry Sherry (1 1/2 oz Lustau Dry Amontillado)\n1 pony Dry Vermouth (3/4 oz Dolin Dry)\n2 dash Maraschino Liqueur (1/4 oz Luxardo)\n3 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with an olive (omitted) and a lemon twist.\nAfter the Moretta Cocktail, I decided to make a cocktail I spotted in the 1905\nHoffman House Bartender's Guide\ncalled the Coronation Cocktail. The book credits Joseph Rose of Murray Bros. Cafe in Newark, NJ; Mr. Rose won second place in the Police Gazette bartenders contest back in 1903 with this libation. The recipe reminded me of a\nBamboo\nthat had been gussied up with a bit of Maraschino, and I had not had a variation of the Bamboo since I made a\nCrusta\nout of it two years ago.\nThe Coronation Cocktail greeted the nose with a lemon oil over wine aroma. A clean, savory grape sip led into a swallow that worked similarly as the\nMoretta\nI just had did -- a combined nuttiness from both the sherry and the Maraschino. Overall, the Coronation Cocktail would make for a great aperitif, and probably adding a briny olive garnish as recommended would add to this effect and the drink's savoriness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAo_Lt6sqmnmo35mmN0BiXiBFBEgnsEUn0bLfGZSS05B6tgtrzxixq1hEKs3cHHConV7zhPcqqPn-nqU84CjIUeiN2uxcWf70xfbuuo7MFkkLX9jQa116eV8fKtYT-_WQHB8S9tCcY9sL/s320/hoffmanhouse1327.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAo_Lt6sqmnmo35mmN0BiXiBFBEgnsEUn0bLfGZSS05B6tgtrzxixq1hEKs3cHHConV7zhPcqqPn-nqU84CjIUeiN2uxcWf70xfbuuo7MFkkLX9jQa116eV8fKtYT-_WQHB8S9tCcY9sL/s800/hoffmanhouse1327.jpg", "comment_count": 0 }, { "title": "infanta", "url": "https://cocktailvirgin.blogspot.com/2013/08/infanta.html", "published": "2013-08-01T08:41:00.003-04:00", "updated": "2017-07-14T23:06:50.986-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": { "creator": "Ryan Connelly", "source": "Belly Wine Bar", "year": null }, "categories": [ "#belly", "amaro", "punt e mes", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz La Cigarrera Amontillado", "3/4 oz Braulio Amaro (*)", "1/2 oz Carpano Antica", "1/4 oz Punt e Mes" ], "instructions": "Stir with ice and strain into a wine glass. Garnish with grapefruit oil.", "body_text": "1 1/2 oz La Cigarrera Amontillado\n3/4 oz Braulio Amaro (*)\n1/2 oz Carpano Antica\n1/4 oz Punt e Mes\nStir with ice and strain into a wine glass. Garnish with grapefruit oil.\n(*) In a pinch, perhaps another alpine amaro like Fernet or S. Maria al Monte would do.\nPerhaps it was all this talk of sherry the night before that made me consider going to Belly Wine Bar the following night. That and I spotted Ryan Connelly checked in on the OnTheBar app before I left the house. Once there, Ryan mentioned that he had some new drinks which he had developed for the upcoming vermouth cocktails section of the menu. Of that batch, I selected the Infanta.\nThe Infanta's grapefruit twist provided a brightness to counter the darker, nutty, and herbal aromatic undertones. A medley of grape flavors on the sip led into a nutty and complex herbal swallow. Elegant, herbal, and light, the Infanta straddles the line between aperitif and digestif quite well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnLJgVzkYubOHwYdRUHZojWrfLxOJOnpKlRKyuVq-Tc3pUl7TmrdmgJGmCndJ2oh3Ra9pzLROu8IgIvpzH35hdwH8tBvMS5lA2SzKiZO9TZwSsQG5c38_f8gvrBhd38dkYmuvV1KinLot/s320/infanta1328.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnLJgVzkYubOHwYdRUHZojWrfLxOJOnpKlRKyuVq-Tc3pUl7TmrdmgJGmCndJ2oh3Ra9pzLROu8IgIvpzH35hdwH8tBvMS5lA2SzKiZO9TZwSsQG5c38_f8gvrBhd38dkYmuvV1KinLot/s800/infanta1328.jpg", "comment_count": 0 }, { "title": "hampshire", "url": "https://cocktailvirgin.blogspot.com/2013/08/hampshire.html", "published": "2013-08-03T11:24:00.001-04:00", "updated": "2026-03-11T13:03:54.829-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Fanny Katz", "source": "Belly Wine Bar", "year": null }, "categories": [ "#belly", "aperol", "curacao", "lemon juice", "sherry", "soda" ], "ingredients": [ "1/2 oz Lustau Pedro Ximenez Sherry", "3/4 oz Pierre Ferrand Dry Curaçao", "1/2 oz Aperol", "1/2 oz Lemon Juice" ], "instructions": "Build in a Highball glass, fill with crushed ice, and top with soda. Garnish with an orange twist and add a straw.", "body_text": "1/2 oz Lustau Pedro Ximenez Sherry\n3/4 oz Pierre Ferrand Dry Curaçao\n1/2 oz Aperol\n1/2 oz Lemon Juice\nBuild in a Highball glass, fill with crushed ice, and top with soda. Garnish with an orange twist and add a straw.\nAfter previewing a drink from Belly Wine Bar's upcoming vermouth cocktail section of the menu, I returned to the current sherry cocktail section to have one that I had skipped the last time I was there. That drink was the Hampshire most likely named for the bar being near Hampshire Street in Cambridge. Bartender Ryan Connelly commented that it was created by bar manager Fanny Katz and the libation has an iced tea aspect to it; the last time I heard that description from a bartender it was for Bobby McCoy's\nDartmouth Highball\n.\nThe Hampshire presented an orange oil aroma that led into lemon, orange, and grape flavors on the sip. Next, the swallow showcased how well Pedro Ximénez sherry and Pierre Ferrand's Dry Curaçao go together for it offered an elegant raisin-orange peel combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIiuRBDxak7di_PfaNiCSj0xPb2l1Bog03cNEKE5oRsyG_JLOTuT-QmP68QplLrB_vACSoYVmgHAuiPTciae8dzCJbrpphFU9av8MJ1hP3xz1cOrCXIiD0d4ePLp6p32KTghKmXcKZce0/s320/hampshire1330.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIiuRBDxak7di_PfaNiCSj0xPb2l1Bog03cNEKE5oRsyG_JLOTuT-QmP68QplLrB_vACSoYVmgHAuiPTciae8dzCJbrpphFU9av8MJ1hP3xz1cOrCXIiD0d4ePLp6p32KTghKmXcKZce0/s800/hampshire1330.jpg", "comment_count": 0 }, { "title": "telephone fizz", "url": "https://cocktailvirgin.blogspot.com/2013/08/telephone-fizz.html", "published": "2013-08-05T11:25:00.000-04:00", "updated": "2017-07-14T23:05:34.888-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Hoffman House Bartender's Guide", "year": 1905 }, "categories": [ "brandy", "egg", "maraschino", "soda" ], "ingredients": [ "1 pony French Brandy (1 oz Pierre Ferrand 1840 Cognac)", "1 pony Maraschino Liqueur (1 oz Marasca)", "1 Egg", "1 tsp Sugar (omitted)" ], "instructions": "Shake with ice and strain into a stemmed glass. Fill with seltzer water.", "body_text": "1 pony French Brandy (1 oz Pierre Ferrand 1840 Cognac)\n1 pony Maraschino Liqueur (1 oz Marasca)\n1 Egg\n1 tsp Sugar (omitted)\nShake with ice and strain into a stemmed glass. Fill with seltzer water.\nA few Fridays ago, I selected another drink from 1905's\nHoffman House Bartender's Guide\ncalled the Telephone Fizz. While the telephone was invented in 1876, its popularity continued to grow, and telephone lines still would not connect the two sides of the country until a decade after this recipe was published. Besides the name, I was drawn in by the simplicity of this Royal Fizz. While I do love Maraschino liqueur, I selected the less intense (than Luxardo) Marasca brand, but perhaps a combination of liqueur and simple syrup would work equally as well. Once mixed, the Fizz offered a light cherry aroma. A creamy, carbonated cherry sip led into a nutty brandy swallow. Curious and delicious, although the addition of another ingredient (in place of some of the Maraschino or in addition to) would not be out of place here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mx3-BLUFqXE_oO0_y-hmT8W3JnHbM7l7rt1eq_TA0_oBxmcn7KE5bNUpUZk9dVP0G0lySbNpH4PYFSrtDd8Pk-MdMyaJbYrL78pnJ7rKUxcEzD_tEHMCXmJCGxRwN8XFxRhWH78g0Nmp/s320/telephonefizz1331.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mx3-BLUFqXE_oO0_y-hmT8W3JnHbM7l7rt1eq_TA0_oBxmcn7KE5bNUpUZk9dVP0G0lySbNpH4PYFSrtDd8Pk-MdMyaJbYrL78pnJ7rKUxcEzD_tEHMCXmJCGxRwN8XFxRhWH78g0Nmp/s800/telephonefizz1331.jpg", "comment_count": 0 }, { "title": "italian fizz", "url": "https://cocktailvirgin.blogspot.com/2013/08/italian-fizz.html", "published": "2013-08-05T12:05:00.000-04:00", "updated": "2017-07-14T23:05:06.407-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": null, "attribution": { "creator": null, "source": "Louis Mixed Drinks", "year": 1906 }, "categories": [ "fernet-branca", "soda", "vermouth (sweet)" ], "ingredients": [ "2 liqueur glass Sweet Vermouth (2 oz Cocchi)", "1 liqueur glass Fernet Branca (1 oz)" ], "instructions": "Add to a Highball glass (*) with a lump of ice. Fizz with soda water.", "body_text": "2 liqueur glass Sweet Vermouth (2 oz Cocchi)\n1 liqueur glass Fernet Branca (1 oz)\nAdd to a Highball glass (*) with a lump of ice. Fizz with soda water.\n(*) The beginning of the book delineates a Highball glass to be a 6 oz vessel. I ended up chilling the ingredients (without dilution), adding them to a 5 oz glass (pardon or enjoy the mismatching of amaro brands), and topping with 2 oz soda water. I added an orange twist to the recipe.\nThe following evening, I stuck with the same Fizz theme from the first decade of the 1900s -- namely, the Italian Fizz from 1906's\nLouis Mixed Drinks\n. The combination was appealing for it seemed like a lighter and absinthe-free\nAppetizer a l’Italienne\nfrom the decade before. Once mixed, the Italian Fizz had a pleasant orange oil and herbal aroma. A carbonated caramel and grape sip preceded the grape-tempered Fernet Branca swallow with a menthol finish. Overall, the Fizz was a relatively easy drinking way of enjoying the Italian liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTP6N7C9tWQOhLx1IwaE12ioTPdDEOr_9R9w5A_OH2GIpy3sG5BgUI3ikkyiu2ZK9bgEt-jIyGOGhfz6j0vfJ_PgMhE3pUgr68FGxIdMQJl-WT10g-C6BRPl38tk1lWS9gnW_wlK14yMM/s320/italianfizz1332.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTP6N7C9tWQOhLx1IwaE12ioTPdDEOr_9R9w5A_OH2GIpy3sG5BgUI3ikkyiu2ZK9bgEt-jIyGOGhfz6j0vfJ_PgMhE3pUgr68FGxIdMQJl-WT10g-C6BRPl38tk1lWS9gnW_wlK14yMM/s800/italianfizz1332.jpg", "comment_count": 1 }, { "title": "climax cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/08/climax-cocktail.html", "published": "2013-08-06T11:30:00.000-04:00", "updated": "2017-07-14T23:03:51.350-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The How and When", "year": null }, "categories": [ "applejack", "egg white", "grenadine", "lime juice", "vermouth (dry)" ], "ingredients": [ "1/3 jigger Applejack (1 oz Laird's)", "1/3 jigger Dry Vermouth (1 oz Dolin)", "1 spoon Lime Juice (1/2 oz)", "1 spoon Grenadine (1/2 oz)", "1/2 White of an Egg (1 Egg White)" ], "instructions": "Shake once without ice and once with; strain into a cocktail glass and garnish with freshly grated nutmeg.", "body_text": "1/3 jigger Applejack (1 oz Laird's)\n1/3 jigger Dry Vermouth (1 oz Dolin)\n1 spoon Lime Juice (1/2 oz)\n1 spoon Grenadine (1/2 oz)\n1/2 White of an Egg (1 Egg White)\nShake once without ice and once with; strain into a cocktail glass and garnish with freshly grated nutmeg.\nA few Mondays ago while perusing\nThe How and When\nby Hyman Gale and Gerald F. Marco, I spotted the curiously named Climax Cocktail. I had to ask Andrea if she wanted to have a drink named that given that she adamantly refused to try one called the\nPeach Blow Fizz\n(especially since it completely lacks peaches) a few years ago. Or was it the\nApple Blow Fizz\n(which at least has apple product)? Regardless, she was game especially since it seemed like a delightful egg white-laden Sour.\nThe nutmeg garnish's aroma joined that of the lime juice on the nose. A creamy lime and pomegranate sip led into an apple and herbal swallow. Overall, the Climax Cocktail was rather reminiscent of the\nPink Lady\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrTmP0Du2rN1QStuyBVWzb2059K3Ryc6ra_pKdCyxs3BE9rI92nXieT91E-jVmF4hQIrDsCNNdGydc7rT5oK2uP6-SinggWYDp9rcY_c3AMePAn3-fOkml7fADDIyLk1hNtnjmzzds053/s320/climax1333.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrTmP0Du2rN1QStuyBVWzb2059K3Ryc6ra_pKdCyxs3BE9rI92nXieT91E-jVmF4hQIrDsCNNdGydc7rT5oK2uP6-SinggWYDp9rcY_c3AMePAn3-fOkml7fADDIyLk1hNtnjmzzds053/s800/climax1333.jpg", "comment_count": 0 }, { "title": "jade mountain", "url": "https://cocktailvirgin.blogspot.com/2013/08/jade-mountain.html", "published": "2013-08-06T12:21:00.000-04:00", "updated": "2017-07-14T23:03:07.468-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Myers & Chang", "year": null }, "categories": [ "#other", "bitters (Angostura)", "chartreuse (green)", "genever", "vermouth (sweet)" ], "ingredients": [ "2 oz Bols Genever", "1/2 oz Sweet Vermouth", "1/2 oz Green Chartreuse", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Bols Genever\n1/2 oz Sweet Vermouth\n1/2 oz Green Chartreuse\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, we paid a visit to Myers & Chang for dinner. For a drink, Andrea selected the Jade Mountain which appeared like a riff on the classic\nBijou Cocktail\nexcept using Genever and Angostura Bitters instead of gin and orange bitters. It turns out that the proportions were also a little different, but I have seen similar spirits-driven versions of the Bijou presented before. Once mixed, the Jade Mountain offered a Green Chartreuse aroma. A herbal and grape sip transitioned into a malt and Chartreuse swallow that ended with Bols Genever's wormwoody finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpS0iH1ViTIvpZDMfoM4jN32TFcugWoxkxBf_1LysxPRgguDUOYRPrVpaW9IJZjNJ8L0S28sEbHmQwCevvPO0y8x_j3w0i-f5uZDR0usOpdWfTsvuJflNTAKcW586krn1N5vx7iK_q7h-C/s320/jademountain1335.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpS0iH1ViTIvpZDMfoM4jN32TFcugWoxkxBf_1LysxPRgguDUOYRPrVpaW9IJZjNJ8L0S28sEbHmQwCevvPO0y8x_j3w0i-f5uZDR0usOpdWfTsvuJflNTAKcW586krn1N5vx7iK_q7h-C/s800/jademountain1335.jpg", "comment_count": 0 }, { "title": "cleansing tonic", "url": "https://cocktailvirgin.blogspot.com/2013/08/cleansing-tonic.html", "published": "2013-08-07T11:30:00.000-04:00", "updated": "2017-07-14T23:02:34.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Franklin Café", "year": null }, "categories": [ "#franklin", "bitters (other)", "lemon juice", "lillet", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Olmeca Altos Plata Tequila", "1/2 oz Cocchi Americano", "1/2 oz Demerara Syrup", "1/2 oz Lemon Juice", "4 dash Celery Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Olmeca Altos Plata Tequila\n1/2 oz Cocchi Americano\n1/2 oz Demerara Syrup\n1/2 oz Lemon Juice\n4 dash Celery Bitters\nShake with ice and strain into a cocktail glass.\nAfter Myers & Chang, Andrea and I went around the block to the Franklin Café where Sabrina Kershaw was tending bar. For a first drink, Andrea selected the Cleansing Tonic. With tequila, citrus, aromatized wine, and celery bitters, the drink reminded me a bit on paper of Phil Ward's\nLoop Tonic\nalbeit a less herbal one. Once mixed, the Cleansing Tonic greeted the senses with an agave and lemon aroma. A citrus and wine sip then led into a tequila swallow with pleasing herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMQd7OQUaeQhI5KsDnJqFCZj2MZaVuMh27NCP7bo87jpmfpuQ4RviTrc-zryZ0XkLZzYwgg_eIConHTkZ63vFsD5LWQ_7v_3bOCGfxPuuIzHI5cfRp_1VRsrXb2_XkFGjoO2cNdjq_1HE/s320/cleansingtonic1336.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMQd7OQUaeQhI5KsDnJqFCZj2MZaVuMh27NCP7bo87jpmfpuQ4RviTrc-zryZ0XkLZzYwgg_eIConHTkZ63vFsD5LWQ_7v_3bOCGfxPuuIzHI5cfRp_1VRsrXb2_XkFGjoO2cNdjq_1HE/s800/cleansingtonic1336.jpg", "comment_count": 0 }, { "title": "water wings", "url": "https://cocktailvirgin.blogspot.com/2013/08/water-wings.html", "published": "2013-08-07T12:30:00.000-04:00", "updated": "2017-07-14T23:02:02.285-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Sabrina Kershaw", "source": "Franklin Café", "year": null }, "categories": [ "#franklin", "bitters (Angostura)", "curacao", "falernum", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Sailor Jerry's Spiced Rum", "1/2 oz Smith & Cross Rum", "2 oz Pineapple Juice", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Velvet Falernum", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Highball glass filled with ice. Add a straw.", "body_text": "1 1/2 oz Sailor Jerry's Spiced Rum\n1/2 oz Smith & Cross Rum\n2 oz Pineapple Juice\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Velvet Falernum\n3 dash Angostura Bitters\nShake with ice and strain into a Highball glass filled with ice. Add a straw.\nThe libation I requested from bartender Sabrina Kershaw at the Franklin Café was the Water Wings. The idea of a Tiki drink seemed perfect for the warm summer evening, and the medley of ingredients seemed like it could do no wrong. Once mixed, the Water Wings floated a pineapple aroma by the nose. The sip was rather fruity from the pineapple and Curaçao, and the swallow began with the richly flavored rums and spice. Finally, the pineapple returned on the finish along with the falernum's clove notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhFbRA72wjMQzerVx6OLHegShnbJfcupj4iTSfy4CxHG5H4MQJ2118tLgUYJwXhqWmpr0_f6AQG6pPhShtn_f4uVUNn9glCqQemwRS2tsM7YQ8migNDXC4tbKFn7M-YOx4l8lshaQoo4M/s320/waterwings1337.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhFbRA72wjMQzerVx6OLHegShnbJfcupj4iTSfy4CxHG5H4MQJ2118tLgUYJwXhqWmpr0_f6AQG6pPhShtn_f4uVUNn9glCqQemwRS2tsM7YQ8migNDXC4tbKFn7M-YOx4l8lshaQoo4M/s800/waterwings1337.jpg", "comment_count": 0 }, { "title": "secret weapon", "url": "https://cocktailvirgin.blogspot.com/2013/08/secret-weapon.html", "published": "2013-08-09T08:35:00.000-04:00", "updated": "2017-07-14T23:01:32.581-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lena Webb", "source": "California Gold", "year": null }, "categories": [ "#spoke", "champagne", "lemon juice", "pisco", "simple syrup (other)" ], "ingredients": [ "1 oz Macchu Pisco", "1/2 oz Lavender Syrup (find a" ], "instructions": "Shake with ice and strain into a small cocktail coupe. Top with 1 oz Dibon Cava and garnish with a lemon twist.", "body_text": "1 oz Macchu Pisco\n1/2 oz Lavender Syrup (find a\nrecipe\nhere)\n1/2 oz Lemon Juice\nShake with ice and strain into a small cocktail coupe. Top with 1 oz Dibon Cava and garnish with a lemon twist.\nA few Thursdays ago, I ventured over to Spoke Wine Bar and I found a seat in front of Drink alum Lena Webb. I was quite pleased that I could return the favor since Lena has graced my bar at Russell House Tavern before. For a cocktail, I requested the Secret Weapon. Lena described how this was California Gold's take on the\nFrench 75\n. I have no clue if Cali was influenced by the lavender in bloom these days or by her old co-worker Misty Kalkofen's love of lavender syrup such as in the\n1820\n, but the effect here was delightful.\nThe lavender first offered itself on the nose along with the pisco and the twist's lemon oil. A lightly carbonated lemon and wine sip then led into a pisco swallow with more wine notes and a floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasLgg5J38RHSFeM8Q3uCfNm9Swy-D24pglWWmFW-eDKM7eK35eWhNlvKDElOYGDcdu6kYhU2XK4mTDANAal0rSR5E21Ty-gWTlHuoEHHPE5zqscA6caJS0AHqixi5xxsMCZ57Gj2sY4oO/s320/secretweapon1339.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasLgg5J38RHSFeM8Q3uCfNm9Swy-D24pglWWmFW-eDKM7eK35eWhNlvKDElOYGDcdu6kYhU2XK4mTDANAal0rSR5E21Ty-gWTlHuoEHHPE5zqscA6caJS0AHqixi5xxsMCZ57Gj2sY4oO/s800/secretweapon1339.jpg", "comment_count": 0 }, { "title": "frisson", "url": "https://cocktailvirgin.blogspot.com/2013/08/frisson.html", "published": "2013-08-09T08:54:00.000-04:00", "updated": "2017-07-14T23:01:00.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Boothby's World Drinks and How to Mix Them", "year": null }, "categories": [ "amaro", "cherry brandy", "cognac", "egg white" ], "ingredients": [ "1/3 jigger Amaro (1 oz Fernet Branca)", "1/6 jigger Cognac (1/2 oz Pierre Ferrand 1840)", "1/6 jigger Cherry Brandy (1/2 oz Cherry Heering)", "1/2 Egg White" ], "instructions": "Shake with ice and strain into a glass. Garnish with freshly grated nutmeg.", "body_text": "1/3 jigger Amaro (1 oz Fernet Branca)\n1/6 jigger Cognac (1/2 oz Pierre Ferrand 1840)\n1/6 jigger Cherry Brandy (1/2 oz Cherry Heering)\n1/2 Egg White\nShake with ice and strain into a glass. Garnish with freshly grated nutmeg.\nTwo Saturdays ago for the cocktail hour, I began flipping through Boothby's\nWorld Drinks and How to Mix Them\nand spotted the Frisson. When I saw the combination of amaro and cherry liqueur, I immediately thought of the\nPinto\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\nand selected Fernet Branca to match. Moreover, Fernet would complement the drink's name which means \"a sudden strong feeling of excitement or fear; a thrill\n.\"\nOnce mixed, the nutmeg garnish melded elegantly with the Fernet Branca's menthol aromas. A creamy caramel sip led into a cherry and brandy swallow with a Fernet Branca finish. Like the Pinto, the Cherry Heering helped to temper the Fernet Branca's intensity although the egg white here also probably helped considerably.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6O-1zkvgPSkE_L6Rrz9p4jx9xl_UFTSsO2YOrijJyjsZKFbOXFoE_-lnC2KQAREI9mGJwph2TyqhwnB9qUVOXzUnUqxHdfw2cjfm-721oy8dkCTxw5TEjHuvj8J-7Rd4bmQwcA1Z9yg-/s320/frisson1342.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6O-1zkvgPSkE_L6Rrz9p4jx9xl_UFTSsO2YOrijJyjsZKFbOXFoE_-lnC2KQAREI9mGJwph2TyqhwnB9qUVOXzUnUqxHdfw2cjfm-721oy8dkCTxw5TEjHuvj8J-7Rd4bmQwcA1Z9yg-/s800/frisson1342.jpg", "comment_count": 0 }, { "title": "sea captain's sazerac", "url": "https://cocktailvirgin.blogspot.com/2013/08/sea-captains-sazerac.html", "published": "2013-08-12T11:30:00.000-04:00", "updated": "2017-07-14T21:10:31.739-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Peychaud's)", "champagne", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt)", "1/2 oz Simple Syrup", "4 dash Peychaud's Bitters" ], "instructions": "Build in a Double Old Fashioned glass and fill with crushed ice. Top with champagne (1 1/2 oz Gruet Blanc de Blanc) and float 1/4 oz absinthe, Herbsaint, or pastis (La Muse Verte). Garnish with lemon oil and add a straw.", "body_text": "2 oz Rye Whiskey (Old Overholt)\n1/2 oz Simple Syrup\n4 dash Peychaud's Bitters\nBuild in a Double Old Fashioned glass and fill with crushed ice. Top with champagne (1 1/2 oz Gruet Blanc de Blanc) and float 1/4 oz absinthe, Herbsaint, or pastis (La Muse Verte). Garnish with lemon oil and add a straw.\nTwo Tuesdays ago, I decided to repeat at home what I made for a guest at work who wanted a whiskey drink. I had wanted to riff on the\nSea Captain's Special\nfrom Stan Jones'\nComplete Barguide\nfor a while and this was the perfect moment; the original was a drink I made for MxMo 31 where I took a handful of champagne cocktails and subbed in a crisp, cheap beer in its place to see how well the substitution worked. Essentially, the recipe was akin to how\nBoothby\nmight make an Old Fashioned by topping it with champagne -- he would ask the guest if it was alright if he did it but not inform them that there was an upcharge for that service. In addition, there was a pastis louche halo as there is in my favorite aperitif cocktail, the\nHalf Sinner-Half Saint\n, that Scott Holliday taught to me. As I mulled over the drink the week or so before, I realized that the Sea Captain's Special could easily be turned into an abstraction of a\nSazerac\nby specifying Peychaud's as the bitters and adding lemon oil to the mix.\nThe Sea Captain's Sazerac offered a lemon oil and anise aroma. A sweet malt and wine sip led into a swallow that began with rye spiced with the anise-driven Peychaud's Bitters and ended with a mousy sparkling wine note. As it got closer to the end, the absinthe notes became prevalent on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwf0VgY-Ho8dhR-Jw0xxGTZ-ZArwDUNR6zutxIKktyBC-e6fRP0DAPijGC0b1tALgfouCugLFcKGTsXwBAXVkl_VvBUi9NW6pYzAZLc-MPGHsZV5BQ4e_A26zuwPZUNW2i3E5lurks8n2/s320/seacaptainsaz1343.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwf0VgY-Ho8dhR-Jw0xxGTZ-ZArwDUNR6zutxIKktyBC-e6fRP0DAPijGC0b1tALgfouCugLFcKGTsXwBAXVkl_VvBUi9NW6pYzAZLc-MPGHsZV5BQ4e_A26zuwPZUNW2i3E5lurks8n2/s800/seacaptainsaz1343.jpg", "comment_count": 0 }, { "title": "so say kaiser", "url": "https://cocktailvirgin.blogspot.com/2013/08/so-say-kaiser.html", "published": "2013-08-12T12:18:00.000-04:00", "updated": "2017-07-14T21:11:10.017-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Melissa Hayes", "source": "Food & Wine: Cocktails 2013", "year": 2013 }, "categories": [ "averna", "bitters (other)", "drambuie", "lemon juice", "lillet", "pimm's no. 1" ], "ingredients": [ "1 oz Pimm's No. 1", "1/2 oz Drambuie", "1/2 oz Cocchi Americano", "1/4 oz Averna", "3/4 oz Lemon Juice", "1 dash Celery Bitters" ], "instructions": "Shake with ice and strain into a coupe and flame a lemon twist over the top (I omitted the flaming aspect).", "body_text": "1 oz Pimm's No. 1\n1/2 oz Drambuie\n1/2 oz Cocchi Americano\n1/4 oz Averna\n3/4 oz Lemon Juice\n1 dash Celery Bitters\nShake with ice and strain into a coupe and flame a lemon twist over the top (I omitted the flaming aspect).\nAfter remaking the Sea Captain's Sazerac two Tuesdays ago, I reached for\nFood & Wine: Cocktails 2013\nand spotted the So Say Kaiser. Melissa Hayes of Atlanta's Holeman & Finch created the drink, and I have to imagine that she was inspired by the infamous character Kaiser Söze from 1995's\nThe Usual Suspects\nmovie. Once mixed, the So Say Kaiser offered a lemon oil aroma with a darker note from perhaps the Averna amaro. A lemon, caramel, and honey sip then led into a Scotch and herbal swallow with a celery note on the finish. Overall, the libation was light, sweet, and perfect for the season.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1932624554", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9be7n-YShhSHNatM2Dxitia6ck2UfEzh1SyvCzOY1ibuDVgNbnicxsPYbzwPGFuTwOo_KAu6JdJKZuF7-3FadPUDFgdATdVqVmobASnVieqjaYOavHPyOiXqc9fBtJv5QyekPyFJLfBCt/s320/sosaykaizer1344.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9be7n-YShhSHNatM2Dxitia6ck2UfEzh1SyvCzOY1ibuDVgNbnicxsPYbzwPGFuTwOo_KAu6JdJKZuF7-3FadPUDFgdATdVqVmobASnVieqjaYOavHPyOiXqc9fBtJv5QyekPyFJLfBCt/s800/sosaykaizer1344.jpg", "comment_count": 0 }, { "title": "good buddy", "url": "https://cocktailvirgin.blogspot.com/2013/08/good-buddy.html", "published": "2013-08-13T11:30:00.000-04:00", "updated": "2017-07-14T21:09:35.448-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Scott Shoer", "source": "Sycamore", "year": null }, "categories": [ "#other", "bitters (orange)", "campari", "vermouth (bianco)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon", "1 oz Dolin Blanc Vermouth", "1 oz Campari", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "2 oz Four Roses Bourbon\n1 oz Dolin Blanc Vermouth\n1 oz Campari\n2 dash Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nTwo Thursdays ago, Andrea took me out for part 2 of my birthday celebration at Sycamore in Newton. For a first cocktail, I asked bartender Scott Shoer for the Good Buddy which was a riff on the classic Old Pal. Once mixed, the Good Buddy offered an orange and floral aroma with a muted Campari note. Next, orange and malt on the sip led into Bourbon and Campari flavors on the swallow. Definitely the swap of dry for bianco vermouth made for a more quaffable potation here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXIbhqkl5lS3OTmbDGQgIkpQTGKFHqD2zzY491DvTJ2edU9GJBl02xKvIYCaHsuqSZ3hoVz1VjD_QM9DiqU4JI9nrvcylbKQciPxpMKW2Lm7Hcn8IMw9SExmm1MVrZgJV6nGkl_MJijJa/s320/goodbuddy456.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXIbhqkl5lS3OTmbDGQgIkpQTGKFHqD2zzY491DvTJ2edU9GJBl02xKvIYCaHsuqSZ3hoVz1VjD_QM9DiqU4JI9nrvcylbKQciPxpMKW2Lm7Hcn8IMw9SExmm1MVrZgJV6nGkl_MJijJa/s800/goodbuddy456.jpg", "comment_count": 1 }, { "title": "use your words", "url": "https://cocktailvirgin.blogspot.com/2013/08/use-your-words.html", "published": "2013-08-13T12:13:00.000-04:00", "updated": "2017-07-14T21:09:05.636-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rob Iurilli", "source": "Abigail's", "year": null }, "categories": [ "#other", "chartreuse (yellow)", "lemon juice", "maraschino", "pimento dram", "rum", "rum (white)" ], "ingredients": [ "1 oz House Rum Blend (*)", "1 oz Maraschino Liqueur", "1 oz Yellow Chartreuse", "1 oz Lemon Juice", "1 barspoon St. Elizabeth Allspice Dram" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz House Rum Blend (*)\n1 oz Maraschino Liqueur\n1 oz Yellow Chartreuse\n1 oz Lemon Juice\n1 barspoon St. Elizabeth Allspice Dram\nShake with ice and strain into a cocktail coupe.\n(*) Equal parts El Dorado 12 Year and a white Puerto Rican rum\nFor my second drink at Sycamore, I gave the suggestion of an equal parts drink to bartender Scott Shoer. He thought for a moment and then remembered a recipe created by Rob Iurilli when they both worked at Abigail's in Cambridge. The recipe was a rum-based riff on the Last Word that also included a fifth element -- a dash of allspice dram.\nThe Maraschino liqueur notes filled the aroma along with a hint of lemon juice. The lemon took prominence in the sip though along with the Maraschino's cherry flavor. On the swallow, the rum joined the Maraschino's nutty and Yellow Chartreuse's herbal flavors; finally, the swallow ended with an allspice finish that build up after successive swallows.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Bu3oGLJZ8E73vl6HamkQ5sVGHBLepm2W6uHLCzrq2eUVzVgHaibHAPyxwIBxI-vWN-eNRv21vcEEvCfmbOfhRHIZZ3HDmshj54jnZOSErne9r-wazDtcpvdoc_VoXUDW7NxZKwoMr-lf/s320/useyourwords0458.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Bu3oGLJZ8E73vl6HamkQ5sVGHBLepm2W6uHLCzrq2eUVzVgHaibHAPyxwIBxI-vWN-eNRv21vcEEvCfmbOfhRHIZZ3HDmshj54jnZOSErne9r-wazDtcpvdoc_VoXUDW7NxZKwoMr-lf/s800/useyourwords0458.jpg", "comment_count": 2 }, { "title": "long snake moan", "url": "https://cocktailvirgin.blogspot.com/2013/08/long-snake-moan.html", "published": "2013-08-14T09:08:00.002-04:00", "updated": "2017-07-14T21:08:29.337-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Mike Treffehn", "source": "Imbibe Magazine", "year": null }, "categories": [ "averna", "batavia arrack", "bitters (aromatic)", "bitters (mole)", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolon)", "1/2 oz Averna", "1 tsp Batavia Arrack", "1 tsp Agave Nectar", "2 dash Bitter Truth Aromatic Bitters (Angostura)", "1 dash Bitter Truth Mole Bitters (Housemade)" ], "instructions": "Stir with ice for 15 seconds and strain over an ice sphere in a double old fashioned glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Reposado Tequila (Espolon)\n1/2 oz Averna\n1 tsp Batavia Arrack\n1 tsp Agave Nectar\n2 dash Bitter Truth Aromatic Bitters (Angostura)\n1 dash Bitter Truth Mole Bitters (Housemade)\nStir with ice for 15 seconds and strain over an ice sphere in a double old fashioned glass. Garnish with an orange twist.\nTwo Fridays ago, I felt in need of a nightcap. While looking at home for a name for a drink that I had created at work, I saw a CD from Nick Cave and immediately thought of the Franklin Mortgage & Investment Co. in Philadelphia. I figured that they had all rights to Nick Cave references in my mind and instead opted for a Richard Hell one (drink recipe to be posted in a day or two). I then recalled a Franklin drink recipe for something Old Fashioned-y that I had wanted to make before, but it was a P.J. Harvey instead of Nick Cave named one though called Long Snake Moan; the recipe was created by Mike Treffehn and published in\nImbibe Magazine\n's online\nrecipes\n.\nOnce mixed, the Long Snake Moan offered an orange oil over tequila nose. A caramel and chocolate sip led into tequila with a bit of funk from the Batavia Arrack on the swallow. Finally, the drink ended with an earthy chocolate and herbal spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPURQSZvgK9qr-1bY8izQuwoxehm9CnW-nr3GYUnqnLKzJPLQzNIjL1e_gIP4YITrrEuA2pmtTHTFN92BZh62JSSi9k5C7uVRE3YML8plZs8HIRnQKmdYQI-X6qq2puLaZhcJ0JZqAZuzl/s320/longsnakemoan463.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPURQSZvgK9qr-1bY8izQuwoxehm9CnW-nr3GYUnqnLKzJPLQzNIjL1e_gIP4YITrrEuA2pmtTHTFN92BZh62JSSi9k5C7uVRE3YML8plZs8HIRnQKmdYQI-X6qq2puLaZhcJ0JZqAZuzl/s800/longsnakemoan463.jpg", "comment_count": 0 }, { "title": "creole variation", "url": "https://cocktailvirgin.blogspot.com/2013/08/creole-variation.html", "published": "2013-08-15T11:30:00.001-04:00", "updated": "2025-01-02T11:27:24.728-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ethan", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "amer picon", "benedictine", "bitters (aromatic)", "bitters (orange)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Benedictine", "1/2 oz House Picon Replica", "1 dash House Aromatic Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top. Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Benedictine\n1/2 oz House Picon Replica\n1 dash House Aromatic Bitters\n1 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nTwo Sundays ago, we ventured over to Deep Ellum for dinner. There, we sat in front of bartender Ethan who mentioned earlier in the week that he worked Sunday nights. For a starter, Ethan wanted to show me his variation of the\nCreole\n. After his co-workers got back from Tales of the Cocktail, he got inspired by this New Orleans classic and decided to give it the Deep Ellum treatment by dialing up the flavors. He did this by dropping the sweet vermouth from the recipe and upping the liqueurs from mere dashes to significant players in the balance.\nThis Creole variation greeted the senses with an orange oil aroma with dark notes from the Picon and Benedictine. A caramel and malt sip then led into a rye, dark orange, herbal, and spice swallow. This twist took the Creole from a Manhattan variation to a bittered, brown, and stirred drink. To return it a bit to a Manhattan, Ethan added back some of the vermouth and the grape notes worked to soften the swallow.\nCreole Variation #2\n• 2 oz Old Overholt\n• 3/4 oz House Picon Replica\n• 1/2 oz Sweet Vermouth\n• 1/4 oz Benedictine\n• 1 dash House Aromatic Bitters\n• 1 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6flsrChEEOkyC4pCwQ4mCnMrmg0OMPdJYEyTsmNSq-1gKp42hqzDr9rGDti6cp_yZGRlM_0Iq40YJL4sDcsoZvkvEtF3wwgzZsJznoMm3vp3ByxA__IhkTFDpnoV2cVp8EvpkvxFNq9GG/s320/creolevar0002.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6flsrChEEOkyC4pCwQ4mCnMrmg0OMPdJYEyTsmNSq-1gKp42hqzDr9rGDti6cp_yZGRlM_0Iq40YJL4sDcsoZvkvEtF3wwgzZsJznoMm3vp3ByxA__IhkTFDpnoV2cVp8EvpkvxFNq9GG/s800/creolevar0002.jpg", "comment_count": 0 }, { "title": "downtown at dawn", "url": "https://cocktailvirgin.blogspot.com/2013/08/downtown-at-dawn.html", "published": "2013-08-15T12:07:00.000-04:00", "updated": "2017-09-07T11:42:35.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#russell house tavern", "*original", "applejack", "benedictine", "lime juice", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Laird's Bonded Apple Brandy", "3/4 oz Benedictine", "3/4 oz Cocchi Sweet Vermouth", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a single old fashioned glass.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Laird's Bonded Apple Brandy\n3/4 oz Benedictine\n3/4 oz Cocchi Sweet Vermouth\n1/2 oz Lime Juice\nShake with ice and strain into a single old fashioned glass.\nA few weeks ago, my bar manager wanted to change up our mezcal offerings on the menu and asked that I craft something with said spirit. The only question I asked was shaken or stirred, and he wanted something shaken to replace the Laguna Sunrise. While the Laguna Sunrise is a delicious tall drink with mezcal, grapefruit juice, Kina L'Avion D'Or, pear liqueur, and a sparkling wine float, it just sounds too inviting. People will order it from servers without realizing that mezcal is smoky, and sadly, many of them get sent back. After crafting my mezcal recipe, I searched for a name; when I stumbled upon Richard Hell & the Voidoid's song \"Downtown at Dawn,\" it had a gritty angle that still captured the sunrise albeit a sunrise from an urban all-nighter perspective.\nInstead of going full mezcal, I split the spirit with apple brandy -- a pairing I appreciated in Portland such as in Teardrop's\nMoment in the Sun\n(the other drink I was thinking of at the time was actually a Batavia Arrack and apple brandy pairing in Kask's\nProspector\n, not a mezcal one). The rest of the ingredients fell into place as ways to complement and temper the mezcal into a yin and yang of a stiff and smoky drink in harmony with a fruity and herbal one. Word on the street is that the drink will appear two menu revisions from now since my\nChutes & Ladders\nshould appear on the next; when asked which one I wanted on the next menu, the Chutes & Ladders seemed more summery and Downtown at Dawn seemed more like an autumnal libation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9BD2qmNvPUYIuTB-bKYhqyhp7rRJX-lk_kCxGtG1l8vi_dR_qWz-S1lFL9cMBt9Cv_XqL_4_VVCyYLldQcror93Lt4ddvrvxenhhkbjx5mgpEbeOM1WIqXS0Gkw3gseKOkXkuxRc9qXq/s320/downtowndawn459.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9BD2qmNvPUYIuTB-bKYhqyhp7rRJX-lk_kCxGtG1l8vi_dR_qWz-S1lFL9cMBt9Cv_XqL_4_VVCyYLldQcror93Lt4ddvrvxenhhkbjx5mgpEbeOM1WIqXS0Gkw3gseKOkXkuxRc9qXq/s800/downtowndawn459.jpg", "comment_count": 0 }, { "title": ":: 14 great old cocktail blogs you should read now ::", "url": "https://cocktailvirgin.blogspot.com/2013/08/14-great-old-cocktail-blogs-you-should.html", "published": "2013-08-15T20:41:00.001-04:00", "updated": "2019-07-14T19:49:11.315-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Chuck Taggart", "source": "Eastern Standard", "year": 2007 }, "categories": [ "*essay" ], "ingredients": [ "8 Great Cocktail Blogs You Should Read Now" ], "instructions": null, "body_text": "Last week, Michael Dietsch wrote an article on SeriousEats entitled\n8 Great Cocktail Blogs You Should Read Now\nthat included some of the new crop of bloggers. I was alerted that a few people in the comments section of that article, on Twitter, and in real life thought it was an outrage that CocktailVirgin was not included. However, I was not bothered since we aren't exactly new having been around since 2007; however, we were probably a year or so too new to make the Ted Haigh blogroll in the second edition of\nVintage Spirits and Forgotten Cocktails\nthough.\nIn response to all of this, I'm paying tribute to the cocktail blogs that were around when I started blogging here in June 2008 (yes, I am not the originator of this blog as I started a year in). I have always given the advice to new bloggers that it is easy and fun to begin a blog; however, it is a lot of work with little payback. My estimation is that the average cocktail blog never sees its first birthday (or even half birthday), so I remind them that it is the love of writing (and drinking) and pushing yourself into an education that should keep you going. Therefore, here is my tribute to blogs that have hit their fifth-plus anniversary and are still active, and the order here does not connote any meaning. And a hip-hip-hurrah to all of the bloggers who have turned the lifestyle into a paying career via writing, cocktail ingredients, class teaching, or bartending and did not turn their backs on the blogging in the process!\n• The\nGumbo Pages\n. Chuck Taggart helped teach me a lot about cocktails in the years before I started blogging via his posts and his\ncocktail database\n. I remember being in awe when I realized that the\nHoskins Cocktail\nI had been enjoying at Eastern Standard in 2007 was his creation. Oh, that Chuck Taggart.\n•\nArt of Drink\n. Darcy O'Neil has taken cocktails from historical, scientific, and social angles and helped to broaden my thinking about the art. I'm pretty proud of his successes in putting out both a kickass book,\nFix the Pumps\n, as well as an ingredients line.\n•\nA Mountain of Crushed Ice\n. Tiare literally started blogging the same month that I did, and she was the first one to request a mutual shoutout in the blog roll. Her work on rums and Tiki in general has been pretty stunning and has been spoken about by several bartenders here in Boston as a great resource.\n•\nA Dash of Bitters\n. Michael Dietsch has been doing his blog around the time I started looking up cocktails on the web and has a keen angle on the history, marketing, and recipes of the last century or so of imbibing. Even with the successes of his professional writing career, he still has not turned his back on the freebie world of blogging.\n•\nAlcademics\n. Does Camper English even need more attention than he's already gotten via winning the Best Cocktail Writing award at Tales of the Cocktail in 2011? I say hell yeah. From his nerding on ice to globe trotting to various distilleries, it is great to see him making a career out of writing and sharing a good chunk of it through the blog.\n•\nMatt Rowley's Whiskey Forge\n. Matt started a few months before I did and has been going strong with historical drink and food posts that provide a good back drop to his great book\nMoonshine!\n•\nRumDood\n. Matt Robold's love of rum has been quite influential to many of us in the community and helped him to land a bartending gig at 320 Main. Things like trying almost every rum and liqueur pairing to figure out what makes the best Mai Tai definite gets my nod of approval.\n•\nUnderhill Lounge\nStomping Through the Savoy\n. Erik Ellestad is another blogger whose amazing efforts have gained him a spot behind the stick. Not only did he make his way through the whole\nSavoy Cocktail Book\ndrink by drink, he continued finding new topics to write about once that project was over.\n•\nScofflaw's Den\n. I have been following SeanMike and Marshall since their days on LiveJournal (which is where I started writing about cocktails in 2006), and they keep on keeping on and have used their success to teach classes and host other events.\n• The\nPegu Blog\n. A man who writes about the gin recipe, the Pegu Club Cocktail, that turned me from a gin skeptic to a gin lover? And one who uses a puppet as a blog, Twitter, and real life prop? Awesome. Cheers to Doug Winship!\n•\nCocktail Chronicles\n. Paul Clarke has such a knack for writing that he could describe the history of the cocktail napkin and I would read every word of it. Also another great blogger who gained a professional writing career and did not give up putting out freebies via the blogosphere. Not as active as he once was, but still just as appreciated.\n•\nDr. Bamboo\n. Craig Mrusek almost didn't make it on here as he hasn't written since February, but he has been busy taking his knowledge and putting it to work behind the stick shift after shift, so I'll cut him some slack. That and I see his artwork on the\nB.G. Reynold's syrups\nin my fridge pretty frequently.\n•\nCask Strength\n. Andrew Bohrer is another blogger who has had success branching out into the publishing world with his\nBest Shots You've Never Tried\nbook. His posts cover a lot of territory including discussing buybacks and how to drink like a man.\n•\nTwo At The Most\n. Stevi Deter took the Dorothy Parker quote and ran with it. I almost wrote TatM off as a defunct tome but she made a save with a post in July! Cheers to you Stevi and I hope we get to read more of your musings!\nDid I miss anyone? I'm sure I did. And there are plenty that I wish I could have included but they hadn't posted in well over my arbitrary several month cut off for activity. Please comment to tell me what a jerk I am for forgetting someone. And cheers to the undead cocktail bloggers everywhere!", "images": [], "thumbnail_url": null, "comment_count": 13 }, { "title": "[balboa]", "url": "https://cocktailvirgin.blogspot.com/2013/08/balboa.html", "published": "2013-08-16T11:30:00.001-04:00", "updated": "2026-03-11T13:04:01.633-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": 2011 }, "categories": [ "#estragon", "ginger liqueur", "lemon juice", "pimento dram", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Ron Abuelo Añejo Rum", "1/2 oz King's Ginger Liqueur", "1/2 oz Lustau Pedro Ximenez Sherry", "1/2 oz Lemon Juice", "1 dash St. Elizabeth Allspice Dram" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Ron Abuelo Añejo Rum\n1/2 oz King's Ginger Liqueur\n1/2 oz Lustau Pedro Ximenez Sherry\n1/2 oz Lemon Juice\n1 dash St. Elizabeth Allspice Dram\nShake with ice and strain into a cocktail glass.\nTwo Mondays ago, we decided to visit Estragon for dinner. For a first cocktail, bartender Sahil Mehta made me a recipe that he crafted for his sherry Christmas dinner last December. While it lacks a name, I dubbed it the Balboa to tie in the Panamanian and Spanish elements in the drink. Once mixed, it offered a rum aroma with allspice accents. A lemon and grape sip gave way to a rich rum and raisin swallow that shared ginger and allspice notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurInbjmE8PzU_QCtJLaDgGwLLMjV56ZqBwq6d8WFVeMQrXMwS3n-lrgas0cTWz8tAU7x9h5isDsaeMZCqxrvUjfrOVCYiWeKg_Qcg9hlrwH3e5pF7WwiMZQ2eaC945KbpczyVx9BJBm-9/s320/sherryxmas0003.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurInbjmE8PzU_QCtJLaDgGwLLMjV56ZqBwq6d8WFVeMQrXMwS3n-lrgas0cTWz8tAU7x9h5isDsaeMZCqxrvUjfrOVCYiWeKg_Qcg9hlrwH3e5pF7WwiMZQ2eaC945KbpczyVx9BJBm-9/s800/sherryxmas0003.jpg", "comment_count": 0 }, { "title": "american flambee", "url": "https://cocktailvirgin.blogspot.com/2013/08/american-flambee.html", "published": "2013-08-18T17:27:00.000-04:00", "updated": "2017-07-14T21:05:43.456-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*room temperature", "gum syrup", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXVI) was picked by Muse of Doom of the\nFeu de Vie\nblog. The theme she chose was \"Fire!\" which I could not help but read with a\nBeavis & Butthead\nvoice. The Muse elaborated on the theme with her description of, \"Tiki-philes have their flaming spent lime shells and scorpion bowls. Classic cocktailers have the magic of a flamed orange zest. Molecular mixologists have their Smoking Guns... You don't have to go full Blue Blazer, not nearly -- heck, you could go full Fireball Whiskey!... You could riff on the Old Flame or come up with an inventive name of your own. You could even use a good firewater or burned wine. ...In essence, bring the heat! Bring the Fire! Bring your inspiration!\"\nWhen I thought of fire drinks that I have already covered, I have done Tiki ones like the\nCradle of Life\n, burnt mint ones like the\nVellocet\n, burnt rosemary ones like the\nRubicon\nand\nRosemary's Baby\n, and burnt citrus peel containing fires that are quenched by a chilled drink such as the\nKrakatoa\n. All of these were relatively new recipes, and I know that the history of flaming drinks goes back quite a ways. I have had classic Blue Blazer and new school ones like the\nDeath in a Doublewide\n, but I did not feel comfortable doing that in my home kitchen. As I flipped through the literature, I found a few 19th century flaming poussé-cafes, but poussé-cafes always seem like a novelty drink (unless there is an\negg\nyolk\nin the middle and then it is a right of passage). What I was searching for but had forgotten where I had read them were a series of drinks that utilized spirits ignited in inverted citrus peel \"cups\"; I had always been intrigued by them but glossed over them when it came time to mixed. Finally, I re-discovered several in\nPioneers of Mixing at Elite Bars: 1903-1933\n. The ones that used orange peels seemed like they would not utilize much spirit, so I opted for the American Flambée that calls for a grapefruit peel; there was another grapefruit peel one but it was served with boiling water which seemed wrong for the warm summer evening. I was definitely curious to see how alcohol as a solvent mixed with the caramelization effect from the flame would extract interesting flavors from the citrus peel.\nAmerican Flambée\n• Take the skin from a large 1/2 grapefruit, turn inside out.\n• Put in a vessel to hold skin, add 1/2 liquor glass of Bourbon.\n• Light, and when out, strain into a glass.\n• Add a dash of gum syrup.\n• Garnish with nutmeg.\nTo this recipe, I increased the spirit to 1 1/2 oz and utilized Fighting Cock 103° Bourbon. After it burned to the point of extinguishing itself, it was about an ounce. Some loss was due to the burning process while the rest was either from absorption into the peel or drippage over the side. I did move the flaming peel from the jigger base to a bowl shortly after the photo (once the first drop of burning alcohol hit the counter). For a dash of sweetener, I used a 1/4 oz of simple syrup, and I added a stir with ice and strain step instead of serving it room temperature; however, I did add the \"room temperature\" to the post to pay homage to the original recipe.\nOnce prepared, the nutmeg's aroma complemented the caramelized grapefruit peel notes; later, as the drink warmed up, it gained whiskey elements on the nose. Next, a sweet malt sip led into a Bourbon-y swallow with a wonderful bitter grapefruit finish. Overall, the effect was akin to a spectacularly generated à la minute grapefruit bitters that flavored a Whiskey Old Fashioned.\nSo thank you to the Muse of Doom for getting me to try a recipe I had skipped over many a time before, thanks to Saint Florian for protecting me in my mixology protocol, and thanks to the rest of the Mixology Monday participants for keeping the flame of Mixology Monday events from extinguishing!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPFMKgN1NElDuVdOPDf_uWg1n4YqEtiQt09gZ1TGB2kNhLgAmH12a3nn7w-z-d1zLdHXoIaHrAlKxZy8kas2nk1MSLXSDhZLBZd04KLZurO7dwjM611usyx2jafcnEuXh_fNZWPUwIZvc/s320/mxmofire.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPDMACRC8eP-gbwCs5kv4bDuNHY1gzdXsU6zkeS_CbuUPSzn4r6t2BzrOYOnxrvRbZIJGMNLJ9FPrcJzbBX6c9eITE_u5t3r9K5W18KVFSwySNGdLX4jD-KbFVfXZsv0HO6EcruN8E5Be/s320/amerflambee0025.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB80zvpTChUDymhSpu4bw9usg0Vt5bLEr2SnAdoNmKN4RUK81ZmsGVYIyT91oPjIUCDlrSY5xlOT0Seike1-7uVWC6G1SZTCd5GSWxv7c2rXaH8uszUJcbVDWdvgFVL6_QF62-KAtOngB3/s320/amerflambee0026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPFMKgN1NElDuVdOPDf_uWg1n4YqEtiQt09gZ1TGB2kNhLgAmH12a3nn7w-z-d1zLdHXoIaHrAlKxZy8kas2nk1MSLXSDhZLBZd04KLZurO7dwjM611usyx2jafcnEuXh_fNZWPUwIZvc/s800/mxmofire.gif", "comment_count": 2 }, { "title": "coral triangle", "url": "https://cocktailvirgin.blogspot.com/2013/08/coral-triangle.html", "published": "2013-08-19T11:30:00.000-04:00", "updated": "2017-07-14T21:03:15.887-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": "room temperature", "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "*room temperature", "apricot liqueur", "batavia arrack", "lemon juice", "maraschino" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "1/2 oz Apricot Liqueur", "1/4 oz Maraschino Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Muddle 2 curry leaves in a mixing glass with all of the ingredients. Stir and strain unchilled and undiluted into a cocktail coupe and garnish with a fresh curry leaf.", "body_text": "1 1/2 oz Batavia Arrack\n1/2 oz Apricot Liqueur\n1/4 oz Maraschino Liqueur\n1/2 oz Lemon Juice\nMuddle 2 curry leaves in a mixing glass with all of the ingredients. Stir and strain unchilled and undiluted into a cocktail coupe and garnish with a fresh curry leaf.\nFor my second cocktail at Estragon, Sahil Mehta asked me if I was in the mood for a Scaffa, a room temperature cocktail that can sometimes be undiluted as well. Since I have a soft spot for Scaffas, I gave the thumbs up. Sahil's use of Batavia Arrack and perhaps the curry leaves led him to name the libation the Coral Triangle. The Coral Triangle is a region of ocean encompasses the Philippines, Indonesia, and other islands and contains a great deal of biodiversity.\nOn the nose, the curry leaf aroma coupled well with Batavia Arrack funk. A sweet fruitiness on the sip led to a swallow that began with Batavia Arrack followed by apricot notes and ended with curry spice. Even with the citrus to dry out the drink (instead of the sugar being used solely to balance the spirit's heat like in many Scaffas), the drink still came across as rather well balanced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYi42vTw_2l3_I1nzcTKru3RZwtx_gImYfDYV3K_bLfLi2GOrvZDTSFLuPsA0m5FmIGKL_WJYw9OAttUcgGbsNbtEzFJh0tB14HS8LXu5a6PWtvnk1FA8uNdFaOHQ7aHGEMkCH7Unz8Xt/s320/curryscaffa0004.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYi42vTw_2l3_I1nzcTKru3RZwtx_gImYfDYV3K_bLfLi2GOrvZDTSFLuPsA0m5FmIGKL_WJYw9OAttUcgGbsNbtEzFJh0tB14HS8LXu5a6PWtvnk1FA8uNdFaOHQ7aHGEMkCH7Unz8Xt/s800/curryscaffa0004.jpg", "comment_count": 0 }, { "title": "the angry parrot", "url": "https://cocktailvirgin.blogspot.com/2013/08/the-angry-parrot.html", "published": "2013-08-19T12:21:00.000-04:00", "updated": "2017-07-14T21:02:33.455-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston", "eastern standard" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "#eastern standard", "bitters (Angostura)", "cointreau", "grenadine", "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Lemon Hart 151 Rum", "1 oz Old Monk Rum", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/4 oz Grenadine", "1/2 oz Cinnamon Syrup", "1/2 oz Triple Sec", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with crushed ice. Garnish with a lime wheel floated on the surface, grate nutmeg over the top, and add a straw.", "body_text": "1 oz Lemon Hart 151 Rum\n1 oz Old Monk Rum\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/4 oz Grenadine\n1/2 oz Cinnamon Syrup\n1/2 oz Triple Sec\n1 dash Angostura Bitters\nShake with ice and strain into a Collins glass filled with crushed ice. Garnish with a lime wheel floated on the surface, grate nutmeg over the top, and add a straw.\nTwo weeks ago, we ventured down to one of Citizen Public House's weekly Tiki Tuesdays. While we have made other nights of this recurrent event on occasion, what drew us out were the pair of guest bartenders, namely Eastern Standard's own Seth Freidus and Hugh Fiore (pictured above). For a start, I asked Hugh Fiore for the Angry Parrot, one of the original recipes that he crafted for the night. Seth commented that the genesis of the drink was quite Hunter S. Thompson like; Hugh then explained that he came up with the idea after two Rittenhouses, three glasses of wine, and a pair of Fernets. I tried to find a connection between Hunter and parrots but only found one with a Mynah bird in an\ninterview\nwith cartoonist Ralph Steadman:\nHunter had a Mynah bird called Edward. He kept it in a big iron cage. Then he would creep towards the cage and bang the wires loudly and say menacingly, \"I'm coming to get you Edward,\" and the bird would start to squawk. Hunter would open the cage and grab the bird amidst more squawking and Hunter saying, \"You cannot escape, Edward! I have you in my power,\" and the poor bird would struggle and peck furiously at Hunter's hands which held the creature. \"Yes! Edward!! It's me and you are doomed. There is no bird god who can save you now. It is futile to struggle -- and I am hungry, Edward. Hungry!!\" Then he would simply allow it to jump back on its perch. I think they tormented each other for fun. The bird often sat on Hunter's shoulder.\nThat aside, when the Angry Parrot was mixed, it offered a nutmeg aroma. Lime and orange flavors joined the rums' caramel on the sip; the rums continued on into the swallow where they joined the pineapple and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0kPl4xbPaaTuU0c8Hm6PltNWwdyD4JQIpHaQ1ZjX7I22adkf3Gt4pfeZeH_s1m76Dbb9dEnJdtb14ZaUVz7aYCFlXsm8CBFZt26tvKxBFImBpLBBV5zcyZ7vSF8INvXL5OVK8XzzHGN6/s320/hugh0473.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6a0O3Dc7i4SHbS258odOjyYlWWwwxxiTVHxdvCVMFOaJyKDm4wp2H25K7rQ0CmuZarYdnbd0PH1oNjSrgMcPXjXREFzWyMzGhIbMt0gqcUcS1upSPhCfa7ug6Ckk5jIahgChBZmB4kIh/s320/angryparrot0005.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0kPl4xbPaaTuU0c8Hm6PltNWwdyD4JQIpHaQ1ZjX7I22adkf3Gt4pfeZeH_s1m76Dbb9dEnJdtb14ZaUVz7aYCFlXsm8CBFZt26tvKxBFImBpLBBV5zcyZ7vSF8INvXL5OVK8XzzHGN6/s800/hugh0473.jpg", "comment_count": 0 }, { "title": "transatlantic", "url": "https://cocktailvirgin.blogspot.com/2013/08/transatlantic.html", "published": "2013-08-20T10:49:00.001-04:00", "updated": "2026-03-11T13:04:15.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nick Korn", "source": "Citizen", "year": null }, "categories": [ "#citizen boston", "curacao", "rum (white)", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 oz Plantation 3 Star White Rum", "3/4 oz Lustau Pedro Ximenez Sherry", "1 barspoon Pierre Ferrand Dry Curaçao" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 oz Rittenhouse 100 Rye\n1 oz Plantation 3 Star White Rum\n3/4 oz Lustau Pedro Ximenez Sherry\n1 barspoon Pierre Ferrand Dry Curaçao\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nAfter experiencing some of the Tiki menu from the Eastern Standard guest bartenders at Citizen, Nick Korn, one of the Citizen bartenders, wanted to showcase a drink he created called the Transatlantic. Nick gathered inspiration for this drink while in London where he not only had many cocktails using mixed spirit bases but ones that utilized Pedro Ximénez sherry as a sweetener. Perhaps the use of American rye whiskey as one of the two base spirits solidifies the name here given the French and Spanish brands here (the Plantation rum is a trio of Caribbean rums but blended and bottled by Pierre Ferrand in France).\nThe Transatlantic's orange twist added bright accents to the raisiny sherry aroma. A malt, grape, and orange sip led into rye, rum, and a return of the raisin notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fgeW8sRH2BvEUmr_46BgRHSsgnyw_EZUkR87n8Sy41g9YCn70ep9CmsVgeB4e5Zc6-8MMNSxQFwE0Ok538afYnYn3SDpJ_o1-dSn8H8SWO8pjuA6xOY5Ly92Wk0lvdFuT_n3kvse0FM2/s320/transatlantic0006.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fgeW8sRH2BvEUmr_46BgRHSsgnyw_EZUkR87n8Sy41g9YCn70ep9CmsVgeB4e5Zc6-8MMNSxQFwE0Ok538afYnYn3SDpJ_o1-dSn8H8SWO8pjuA6xOY5Ly92Wk0lvdFuT_n3kvse0FM2/s800/transatlantic0006.jpg", "comment_count": 0 }, { "title": "from the hip", "url": "https://cocktailvirgin.blogspot.com/2013/08/from-hip.html", "published": "2013-08-21T10:55:00.000-04:00", "updated": "2017-07-14T21:00:24.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Matt Schrage", "source": "Ribelle", "year": null }, "categories": [ "#other", "bitters (Angostura)", "campari", "falernum", "lime juice", "mezcal" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "3/4 oz Velvet Falernum", "1/2 oz Lime Juice" ], "instructions": "Muddle mint sprigs at the bottom of a Collins glass. Add crushed ice and swizzle to mix and chill but leaving the mint at the bottom. Layer 1/2 oz Campari over the top, garnish with fresh mint sprigs and a dash of Angostura Bitters, and add a straw.", "body_text": "1 oz Del Maguey Mezcal Vida\n3/4 oz Velvet Falernum\n1/2 oz Lime Juice\nMuddle mint sprigs at the bottom of a Collins glass. Add crushed ice and swizzle to mix and chill but leaving the mint at the bottom. Layer 1/2 oz Campari over the top, garnish with fresh mint sprigs and a dash of Angostura Bitters, and add a straw.\nA little while ago, I spoke with Matt Schrage who was working on drinks for the opening cocktail menu at Ribelle and he wanted my opinions on one he crafted called From the Hip. When he mentioned that it was a mezcal Swizzle, I was game; moreover, the idea of Campari added at the end reminded me of Jade Brown Godfrey's\nFirst Rodeo\n(although the Campari there was a sink, not a float).\nThe From the Hip's mint garnish's aroma joined that of the Angostura's allspice and clove. A lime-laden sip was chased by a mezcal and clove swallow. Later, as the Campari and Angostura Bitters integrated into the drink, the swallow became drier and more bitter and complex.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpn4PYe23FM-UYziNUcKyTzu8BwTEMiGOC-uF3KjlNPM-IvgvRhp08oLNqrmRYJmXQepYLyQfrgsKTzW-p4hzCEBN4YiguptSPlT7ntkEr6kOwCM2X6ohSJ4j6UPw3Sjbz5F5AzQtJNbdD/s320/fromthehip0007.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpn4PYe23FM-UYziNUcKyTzu8BwTEMiGOC-uF3KjlNPM-IvgvRhp08oLNqrmRYJmXQepYLyQfrgsKTzW-p4hzCEBN4YiguptSPlT7ntkEr6kOwCM2X6ohSJ4j6UPw3Sjbz5F5AzQtJNbdD/s800/fromthehip0007.jpg", "comment_count": 0 }, { "title": "lion's share", "url": "https://cocktailvirgin.blogspot.com/2013/08/lions-share.html", "published": "2013-08-22T20:48:00.000-04:00", "updated": "2017-07-14T20:59:45.695-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jacob Grier", "source": "Metrovino", "year": null }, "categories": [ "bitters (Peychaud's)", "cognac", "lemon juice", "pimento dram", "tea" ], "ingredients": [ "2 oz Cognac (Pierre Ferrand 1840)", "3/4 oz Lemon Juice", "3/4 oz Lapsang Souchong Tea Syrup (*)", "1/4 oz St. Elizabeth Allspice Dram", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Cognac (Pierre Ferrand 1840)\n3/4 oz Lemon Juice\n3/4 oz Lapsang Souchong Tea Syrup (*)\n1/4 oz St. Elizabeth Allspice Dram\n2 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\n(*) I steeped a tea bag in 4 oz of boiling hot water for 5 minutes. Removed tea bag, added 4 oz of sugar, and stirred to dissolve. Let cool.\nTwo Fridays ago, I opened up the new\nThe Cocktail Hour\nseries' brandy booklet and found a drink from Jacob Grier who works at Metrovino in Portland, Oregon. Having tried Jacob's recipes both at home and at his\nbar\n, we were definitely game to make this one for the cocktail hour. And this enthusiasm was augmented by my love of tea cocktails which was most apparently when I hosted Mixology Monday 45: Tea (see the\nannouncement\nand the\nround-up\nposts).\nThe oil from the lemon twist's brightness was a great contrast over the smoke notes from the tea. A rich lemon sip gave way to Cognac and tea flavors on the swallow. Finally the drink ended with allspice accents and a smoke note that built up over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjVzca1HnFilmHeeVJsXsUimqVnBgV3BPtmRoJgsjfPVbPb5MaZd3gh3twcAdJzNdKxoneOCFCIqGRwCOnZ9uL7WJnPlN66tZiu5NZbvXRN9SLEdcT5hQNexRUcqY09D8d4LK29RMJ68R/s320/lionsshare0008.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjVzca1HnFilmHeeVJsXsUimqVnBgV3BPtmRoJgsjfPVbPb5MaZd3gh3twcAdJzNdKxoneOCFCIqGRwCOnZ9uL7WJnPlN66tZiu5NZbvXRN9SLEdcT5hQNexRUcqY09D8d4LK29RMJ68R/s800/lionsshare0008.jpg", "comment_count": 0 }, { "title": "argentina", "url": "https://cocktailvirgin.blogspot.com/2013/08/argentina.html", "published": "2013-08-22T20:57:00.001-04:00", "updated": "2017-09-07T11:42:19.802-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "William Boothby", "source": "The World's Drinks and How To Mix Them", "year": 1934 }, "categories": [ "benedictine", "bitters (aromatic)", "bitters (orange)", "cointreau", "gin", "orange juice", "vermouth (dry)" ], "ingredients": [ "1/3 jigger Gin (1 oz Wireworks)", "1/3 jigger Dry Vermouth (1 oz Dolin)", "1 spoon Cointreau (1/3 oz)", "1 spoon Benedictine (1/3 oz)", "1 spoon Orange Juice (1/3 oz)", "1 dash Orange Bitters (Regan's)", "2 drop Bitters (1 light dash Fee's Boston Cocktail Summit Bitters)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Gin (1 oz Wireworks)\n1/3 jigger Dry Vermouth (1 oz Dolin)\n1 spoon Cointreau (1/3 oz)\n1 spoon Benedictine (1/3 oz)\n1 spoon Orange Juice (1/3 oz)\n1 dash Orange Bitters (Regan's)\n2 drop Bitters (1 light dash Fee's Boston Cocktail Summit Bitters)\nStir with ice and strain into a cocktail glass.\nAfter the Lion's Share, I opened up my 1934 edition of William Boothby's\nThe World's Drinks and How To Mix Them\nand spotted the Argentina. The recipe is a gin drink that reminded me of the\nHoneymoon\nand the\nScofflaw\nin structure and flavor combinations. Once mixed, a gin and orange aroma gave way to an orange and wine sip. Next, an herbal and gin swallow was chased by orange peel and spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsUVzSfAXA1_ahXK9WHstUkvQSCoUqX0KAKf4MXH48INYZTCiwXhzwScM0Z392HldYa6XKTszzXDdVgMEmo4l_kSFo6LgohwecQFKUF3VtoZ8WQXgMmLenI649T7D6AKK3fPOqiCYAHJs/s320/argentina0010.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsUVzSfAXA1_ahXK9WHstUkvQSCoUqX0KAKf4MXH48INYZTCiwXhzwScM0Z392HldYa6XKTszzXDdVgMEmo4l_kSFo6LgohwecQFKUF3VtoZ8WQXgMmLenI649T7D6AKK3fPOqiCYAHJs/s800/argentina0010.jpg", "comment_count": 0 }, { "title": "texas tornado", "url": "https://cocktailvirgin.blogspot.com/2013/08/texas-tornado.html", "published": "2013-08-23T20:39:00.001-04:00", "updated": "2017-07-14T20:58:33.738-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Vincenzo Marianella", "source": "Copa d'Oro", "year": null }, "categories": [ "bitters (Angostura)", "campari", "egg white", "lime juice", "mezcal", "orange juice" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida (Montelobos)", "3/4 oz Campari", "3/4 oz Lime Juice", "3/4 oz Orange Juice", "1/4 oz Agave Nectar", "3/4 oz Egg White (1 Egg White)" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass and garnish with an Angostura Bitters flower.", "body_text": "2 oz Del Maguey Mezcal Vida (Montelobos)\n3/4 oz Campari\n3/4 oz Lime Juice\n3/4 oz Orange Juice\n1/4 oz Agave Nectar\n3/4 oz Egg White (1 Egg White)\nShake once without ice and once with ice. Strain into a cocktail glass and garnish with an Angostura Bitters flower.\nTwo Sundays ago, we could not figure out where to go out, so we stayed in for the evening. For a first drink idea, I began to flip through\nThe Cocktail Hour: Tequila\nbooklet until I spotted the Texas Tornado. The text credits Vincenzo Marianella of Copa d'Oro in Santa Monica, CA. Vincenzo's love of motorcycles led him to name this one after champion racer Colin Edwards' nickname.\nThe Texas Tornado offered an allspice with hints of clove aroma. A creamy orange and lime sip led into a smokey mezcal swallow that transitioned well into a subdued Campari finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNPxzDuUlpkQyQ1HAWdoLuJxJE8ZBqzEfzftAbBw62UCje-7f0QwHScwV9DeSIvNw0lDyrksxRm_z1R1ab9avowzoP77KzBXG4nlicrWwIbLZEFDQIIHE74u2B79gI7PTslW4g4_7hlIw/s320/texastornado0012.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNPxzDuUlpkQyQ1HAWdoLuJxJE8ZBqzEfzftAbBw62UCje-7f0QwHScwV9DeSIvNw0lDyrksxRm_z1R1ab9avowzoP77KzBXG4nlicrWwIbLZEFDQIIHE74u2B79gI7PTslW4g4_7hlIw/s800/texastornado0012.jpg", "comment_count": 0 }, { "title": "joliet", "url": "https://cocktailvirgin.blogspot.com/2013/08/joliet.html", "published": "2013-08-26T11:30:00.001-04:00", "updated": "2026-03-11T13:04:21.615-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "maraschino", "sherry", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1/3 Dry Vermouth (3/4 oz Dolin)", "1 dash Sherry (1/4 oz Lustau Pedro Ximenez)", "1 dash Maraschino (1/4 oz Luxardo)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1/3 Dry Vermouth (3/4 oz Dolin)\n1 dash Sherry (1/4 oz Lustau Pedro Ximenez)\n1 dash Maraschino (1/4 oz Luxardo)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. I added a lemon twist.\nAfter the Texas Tornado, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a final drink. There, I spotted the Joliet which reminded me at first in recipe and later in balance with a\nBrooklyn\n. Once mixed, the Joliet offered a lemon oil and rye aroma. A malt and grape sip gave way to a rye swallow with a nuttiness from the Maraschino and sherry; finally, the drink finished with a pleasing dryness and Angostura spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh5nkwmtnR9_2SkAqfttVIsFGAmXlsWn7rBIv407wqVkWMZHFvZfMqSCSfGAlh1jXfpiMzFLOgqg2YnW-ne4zfK2_334YaSfs45EBGxsOxZGc_Y3XUIAwSVib4DDKdmk0SAYjdixcTH27/s320/joliet0013.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh5nkwmtnR9_2SkAqfttVIsFGAmXlsWn7rBIv407wqVkWMZHFvZfMqSCSfGAlh1jXfpiMzFLOgqg2YnW-ne4zfK2_334YaSfs45EBGxsOxZGc_Y3XUIAwSVib4DDKdmk0SAYjdixcTH27/s800/joliet0013.jpg", "comment_count": 0 }, { "title": "pastis fizz", "url": "https://cocktailvirgin.blogspot.com/2013/08/pastis-fizz.html", "published": "2013-08-26T12:30:00.000-04:00", "updated": "2017-07-14T20:57:13.339-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "egg white", "lemon juice", "pastis", "simple syrup", "sloe gin" ], "ingredients": [ "1 1/2 oz Plymouth Sloe Gin", "1/2 oz Lemon Juice", "1/2 oz Ricard Pastis", "1/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Fizz glass and top with 1 oz soda water.", "body_text": "1 1/2 oz Plymouth Sloe Gin\n1/2 oz Lemon Juice\n1/2 oz Ricard Pastis\n1/4 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice. Strain into a Fizz glass and top with 1 oz soda water.\nTwo Mondays ago, we headed over to Eastern Standard for dinner after my DJ set was over. There, I asked bartender Kevin Martin for the Pastis Fizz off of the egg section of their menu. Despite being called the Pastis Fizz, it seemed more like a Sloe Gin Fizz given the dominant ingredient in the recipe; however, pastis does have some flavor potency. Moreover, it reminded me a little of Eastern Standard's\nBerry Fizz\nfrom several years ago. Once mixed and presented to me, I was impressed that Eastern Standard had acquired proper Fizz glasses instead of trying to make the drink style in Highballs or Collins glasses twice the size (or more); so cheers to that attention to detail! Next, an anise-scented nose preceded a creamy, berry, and lemon sip. The anise returned on the swallow along with a lingering lemon note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOflWAmNTAM1WLJpXCrRTUUs5loO-vhxVX-GGX9Hmho_d3_lkluBcJCiFCZ6JlEkQxqVtpnYDJnuTyNeoghK1W0LZNlF3xgcpCILGrIchp_ra7EYKMlTBb0pHKXuUMB2xveKZTkzb1oee/s320/pastisfizz0015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOflWAmNTAM1WLJpXCrRTUUs5loO-vhxVX-GGX9Hmho_d3_lkluBcJCiFCZ6JlEkQxqVtpnYDJnuTyNeoghK1W0LZNlF3xgcpCILGrIchp_ra7EYKMlTBb0pHKXuUMB2xveKZTkzb1oee/s800/pastisfizz0015.jpg", "comment_count": 1 }, { "title": "western front", "url": "https://cocktailvirgin.blogspot.com/2013/08/western-front.html", "published": "2013-08-27T11:30:00.000-04:00", "updated": "2017-07-14T20:55:30.301-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Adam Robinson", "source": "Rum Club", "year": null }, "categories": [ "amaro", "aperol", "bitters (Angostura)", "bitters (Peychaud's)", "genever", "maple syrup" ], "ingredients": [ "1 1/2 oz Bols Genever", "3/4 oz Ramazzotti", "1/2 oz Aperol", "1/4 oz Grade B Maple Syrup", "4 dash Peychaud's Bitters", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain over a large ice cube in a double old fashioned glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Bols Genever\n3/4 oz Ramazzotti\n1/2 oz Aperol\n1/4 oz Grade B Maple Syrup\n4 dash Peychaud's Bitters\n2 dash Angostura Bitters\nStir with ice and strain over a large ice cube in a double old fashioned glass. Garnish with a lemon twist.\nFor a nightcap two Wednesdays ago, I decided to make a drink I saw on the Bols Bartending Facebook page called the Western Front. The recipe was created by Adam Robinson of Portland's Rum Club, and the combination of Bols Genever and Ramazzotti was alluring for it worked so well in Eric Alperin's\nSkid Row\n. Once mixed, the Western Front provided a lemon and malty aroma. The malt continued on into the sip where it mingled with the maple and the Ramazzotti's caramel flavors. The rest of the Genever notes came through on the swallow, and they merged well with the bitter elements of the Ramazzotti amaro; finally, the swallow concluded with anise and spice notes from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNZu_BjPm-Cas6L44aauHNKXQgv5GmMQAugs04lqv7N5-mdlsVP-cZS93dp_GSN3rP16aT7vxPcqnWRM15wQ7hyphenhyphenPntHZNXw8GL-axWFOQebL9AzkJe9wayQ1ATJxGUfjbCw4NGnV9J7FB/s320/westernfront0018.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNZu_BjPm-Cas6L44aauHNKXQgv5GmMQAugs04lqv7N5-mdlsVP-cZS93dp_GSN3rP16aT7vxPcqnWRM15wQ7hyphenhyphenPntHZNXw8GL-axWFOQebL9AzkJe9wayQ1ATJxGUfjbCw4NGnV9J7FB/s800/westernfront0018.jpg", "comment_count": 0 }, { "title": "gazette", "url": "https://cocktailvirgin.blogspot.com/2013/08/gazette.html", "published": "2013-08-27T12:19:00.001-04:00", "updated": "2025-03-19T09:55:07.065-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "cognac", "lemon juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1/3 jigger Cognac (1 oz Pierre Ferrand 1840)", "1/3 jigger Sweet Vermouth (1 oz Cocchi)", "1/3 jigger Sweet-Sour (1/2 oz Lemon Juice, 1/2 oz Simple Syrup)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Cognac (1 oz Pierre Ferrand 1840)\n1/3 jigger Sweet Vermouth (1 oz Cocchi)\n1/3 jigger Sweet-Sour (1/2 oz Lemon Juice, 1/2 oz Simple Syrup)\nShake with ice and strain into a cocktail glass.\nAfter the Western Front, I opened up Boothby's 1934 edition of\nWorld Drinks And How To Mix Them\nand spotted the Gazette. The Gazette seemed like an abstraction of the classic Sidecar and reminded me of\nEmily Shaw's Special\nfrom Ted Saucier's\nBottoms Up\n. Once in the glass, the Gazette shared a Cognac aroma that gave way to a sweet lemon and grape sip. The Cognac flavors on the swallow were tempered by the vermouth and accented by the lemon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZ-p_YZvHtVysRIDJAAWQChWSMdssUHoX_uQskz0x23mmt-Hkksf8HwNpwh2KilKon1hMU_xghD_TiQfl8n8vCU4pwu94fUpyozY0tT_lzE2KtrcOMIUdU9Pf2ZxMcyy7lsTBfztBkM2d/s320/gazette0019.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZ-p_YZvHtVysRIDJAAWQChWSMdssUHoX_uQskz0x23mmt-Hkksf8HwNpwh2KilKon1hMU_xghD_TiQfl8n8vCU4pwu94fUpyozY0tT_lzE2KtrcOMIUdU9Pf2ZxMcyy7lsTBfztBkM2d/s800/gazette0019.jpg", "comment_count": 0 }, { "title": "la belle epoque", "url": "https://cocktailvirgin.blogspot.com/2013/08/la-belle-epoque.html", "published": "2013-08-28T11:46:00.000-04:00", "updated": "2017-08-17T12:20:34.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kevin Dowell", "source": "Laszlo", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "brandy", "chartreuse (yellow)", "cognac", "simple syrup" ], "ingredients": [ "2 oz Cognac or Dry Brandy (Foret)", "3/4 oz Lemon Juice", "1/2 oz Yellow Chartreuse", "1/2 oz Simple Syrup", "1 barspoon Benedictine", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "2 oz Cognac or Dry Brandy (Foret)\n3/4 oz Lemon Juice\n1/2 oz Yellow Chartreuse\n1/2 oz Simple Syrup\n1 barspoon Benedictine\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nTwo Thursdays ago, I opened up\nThe Cocktail Hour: Brandy\nand spotted La Belle Epoque by Kevin Dowell of Laszlo in San Francisco. The booklet described the recipe as, \"This sophisticated cocktail in the classic tradition really harkens back to a beautiful French era.\" Besides the name, I was drawn in for it reminded me of a Champs-Élysées cocktail; while some Champs-Élysées use Green Chartreuse, all of the ones that I have been Yellow. Here in La Belle Epoque, there was an additional herbal element of Benedictine added to the mix.\nLa Belle Epoque greeted the nose with a lemon oil and brandy aroma. A sweet lemon sip gave way to a brandy and herbal swallow that finished with a honey note from the Yellow Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7kexEDNsHKsPcejNcAv9HXXyFUbD0dg-7xsTQkN1EaiVmxzNJ5HU_zslwi9a5I3_nT6QodqXkHmmTMDbys3XzpaUfsIEQEVPkHlcQFB7-19sPTqgT65AT-2vCGUXh1iHa_YzJIxImgv2/s320/belleeqoque0020.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7kexEDNsHKsPcejNcAv9HXXyFUbD0dg-7xsTQkN1EaiVmxzNJ5HU_zslwi9a5I3_nT6QodqXkHmmTMDbys3XzpaUfsIEQEVPkHlcQFB7-19sPTqgT65AT-2vCGUXh1iHa_YzJIxImgv2/s800/belleeqoque0020.jpg", "comment_count": 0 }, { "title": "have a heart", "url": "https://cocktailvirgin.blogspot.com/2013/08/have-heart.html", "published": "2013-08-28T12:30:00.000-04:00", "updated": "2017-07-14T20:53:46.994-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "gin", "grenadine", "lime juice", "swedish punsch" ], "ingredients": [ "1 jigger Dry Gin (1 1/2 oz Cold River)", "1/2 jigger Cederlund's Swedish Punsch (3/4 oz Kronan)", "2 dash Grenadine (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cherry on top of pineapple slice (omitted).", "body_text": "1 jigger Dry Gin (1 1/2 oz Cold River)\n1/2 jigger Cederlund's Swedish Punsch (3/4 oz Kronan)\n2 dash Grenadine (1/4 oz)\nJuice 1/2 Lime (3/4 oz)\nShake with ice and strain into a cocktail glass. Garnish with a cherry on top of pineapple slice (omitted).\nTwo Fridays ago after making the\nAmerican Flambée\nfor Mixology Monday, I reached for Hugo Ensslin's\nRecipes for Mixed Drinks\nfrom 1916. There, I spotted the Have A Heart that seemed like a pleasing use of Swedish Punsch. Once in a glass, it offered citrus notes and the Punsch's Batavia Arrack and tea to the nose. A lime and pomegranate sip then gave way to a medley of gin, rum, and tea flavors on the swallow. Overall, it was a simple but elegant riff on a Bacardi Cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJ__nvEzoDh-mfVRgVaeushikAPtPWTtrl_nsptj1eMNIqr64hBxDa-04hyuwdovoidYd4CdnqjLzAXosNwZFEPx4iNuQvAUcMjBofzw6GLLsHtBOKPqP91jMOyJGY_ngwAeO-FGuy5IJ/s320/haveaheart0027.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJ__nvEzoDh-mfVRgVaeushikAPtPWTtrl_nsptj1eMNIqr64hBxDa-04hyuwdovoidYd4CdnqjLzAXosNwZFEPx4iNuQvAUcMjBofzw6GLLsHtBOKPqP91jMOyJGY_ngwAeO-FGuy5IJ/s800/haveaheart0027.jpg", "comment_count": 1 }, { "title": "oaxacan fix", "url": "https://cocktailvirgin.blogspot.com/2013/08/oaxacan-fix.html", "published": "2013-08-31T11:22:00.000-04:00", "updated": "2017-07-14T20:53:13.267-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "bitters (mole)", "curacao", "lemon juice", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Añejo Tequila (Espólon Reposado)", "1/2 oz Mezcal (Sombra)", "1/2 oz Lemon Juice", "1/4 oz Curaçao (Senior)", "1/4 oz Agave Syrup (1:1)", "1 dash Bittermens Mole Bitters (Homemade)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with an orange twist.", "body_text": "1 1/2 oz Añejo Tequila (Espólon Reposado)\n1/2 oz Mezcal (Sombra)\n1/2 oz Lemon Juice\n1/4 oz Curaçao (Senior)\n1/4 oz Agave Syrup (1:1)\n1 dash Bittermens Mole Bitters (Homemade)\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with an orange twist.\nTwo Sundays ago, I decided to make a recipe that Sam Treadway of Backbar posted on Facebook. For the drink of the day, he riffed on Phil Ward's Oaxacan Old Fashioned, added citrus, and turned it into a Fix. He was so proud of the result that he posted it on Facebook just in case you could not make it in that day. A week later, I did make it in to try their newer offerings, but this one I made at home.\nThe orange twist's aroma prepared the senses for the citrussy sip. Next, the swallow began with tequila and smoky mezcal and ended with a light chocolate note. Andrea commented that the end result was akin to an Agave Sidecar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjf5a86HKtci7I-Iro7k3m9fECkDyNldLrpr-zB-3BIpG7KJqmL_6vV7B7gzSyBxSrp0hA57Tvey5tNXYgM_gECHgBRXyMVJ0zwMTnEHXr3Vo3XhrBLx-cw9BHXJiYvabzrlUopjdTnRBT/s320/oaxacanfix0028.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjf5a86HKtci7I-Iro7k3m9fECkDyNldLrpr-zB-3BIpG7KJqmL_6vV7B7gzSyBxSrp0hA57Tvey5tNXYgM_gECHgBRXyMVJ0zwMTnEHXr3Vo3XhrBLx-cw9BHXJiYvabzrlUopjdTnRBT/s800/oaxacanfix0028.jpg", "comment_count": 0 }, { "title": "new orleans", "url": "https://cocktailvirgin.blogspot.com/2013/08/new-orleans.html", "published": "2013-08-31T11:39:00.002-04:00", "updated": "2017-07-14T20:52:41.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1933 }, "categories": [ "herbsainte", "maraschino", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye (1 1/4 oz Redemption)", "1/2 Sweet Vermouth (1 1/4 oz Cocchi) (*)", "1 dash Sherry (1/4 oz Lustau Amontillado) (*)", "1 dash Maraschino (1/4 oz Luxardo)", "1 dash Ojen Bitters (Herbsaint rinse)" ], "instructions": "Stir with ice and strain into glass. I opted to take the anise element out of the stir and add it in as a rinse akin to a Sazerac.", "body_text": "1/2 Rye (1 1/4 oz Redemption)\n1/2 Sweet Vermouth (1 1/4 oz Cocchi) (*)\n1 dash Sherry (1/4 oz Lustau Amontillado) (*)\n1 dash Maraschino (1/4 oz Luxardo)\n1 dash Ojen Bitters (Herbsaint rinse)\nStir with ice and strain into glass. I opted to take the anise element out of the stir and add it in as a rinse akin to a Sazerac.\n(*) Perhaps drop the vermouth to 1 oz and up the sherry to 1/2 oz.\nAfter the Oaxacan Fix, I opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the New Orleans. With the rye, vermouth, and small amounts of Maraschino and other ingredients, the structure reminded me of a Brooklyn. As I began to interpret the recipe, I figured that I could drop the anise spirit from the stir and give it a New Orleans flair à la the Sazerac by including it in as a rinse.\nThe Herbsaint rinse donated a light anise note to the aromatics. A grape sip gave way to a rye swallow that was followed by nutty Maraschino and sherry flavors. Finally, the Herbsaint returned on the finish to wrap up this Crescent City-themed Manhattan-Sazerac-Crusta hybrid. My only recipe notes were that the sherry was a bit subtle here and perhaps doubling the quarter ounce I used might improve the complexity of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GFxwRdeZYCOrE2kbd8n8911QlJuv2rP7U__-U454L1Hs15k4M7fUzURUatCXvdlURwu-xfS7jJdER48ghviUoV-DkVphT7u7Ze47zYJ_M7iu4jL7m1kH3jkPklK52-D82EOjZTdDIh0b/s320/neworleans0029.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GFxwRdeZYCOrE2kbd8n8911QlJuv2rP7U__-U454L1Hs15k4M7fUzURUatCXvdlURwu-xfS7jJdER48ghviUoV-DkVphT7u7Ze47zYJ_M7iu4jL7m1kH3jkPklK52-D82EOjZTdDIh0b/s800/neworleans0029.jpg", "comment_count": 0 }, { "title": ":: visit to tree house brewing ::", "url": "https://cocktailvirgin.blogspot.com/2013/09/visit-to-tree-house-brewing.html", "published": "2013-09-01T12:09:00.002-04:00", "updated": "2017-07-14T20:52:07.656-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "beer" ], "ingredients": [], "instructions": null, "body_text": "Two weeks ago, Andrea and I made a trip out to Central Mass. Wedged in between hitting the antique marts in Putnam, CT, and getting dinner at Paul & Elizabeths in Northampton, MA, was our real reason for going --\nTree House Brewing Co.\nin Brimfield, MA. I first learned of Tree House at the\nAmerican Craft Beer Fest\nat the end of May. There, I had their Tornado, an American Pale Ale filled with grapefruit and pine notes, but I was blown away by their Space & Time, a new creation of theirs from April that hit me with dark fruits, molasses, and coffee flavors. However, after the brewfest, it was their Julius IPA that everyone was raving about. When I looked it up on BeerAdvocate, some people went so far as to declare it the best IPA in Massachusetts. Soon after, Julius IPA was entered into my wishlist on the\nUntappd\nbeer app, and two months later when Andrea asked if I wanted to make a beer-themed road trip, Tree House was my reply.\nOnce we made it to Brimfield and traveled up the rural roads, we came upon the brewery. A brewery that looked more like a farmhouse with a barn albeit one with a yard-turned parking lot full of cars. Well, parking lot doesn't do the beauty of the place justice as I will explain in a bit. We wandered inside and were greeted by owner Dean Rohan. He was curious as to why we were here, and when I replied \"for the beer,\" he shot off a few feet to ring a ship's bell to celebrate my good answer. I described trying his brews at ACBF, and he then gave me a overview of the brewery activities and explained how to get growlers filled. I was also there to see if I could wrangle a keg to put on as a rotator at Russell House Tavern where I work, but Dean explained that they were at capacity and there was a long waiting list. After viewing the brewing facility in the other half of the barn (photo below), I quickly understood their limitations. They had no clue of what sort of monster they had created -- all by high quality coupled with word of mouth.\nUnfortunately, the wait to get growlers was long, but fortunately they make the time pass pleasurably. Before you leave the barn, there are couches to sit in and lots of bowls of snackfood to eat -- most notable was the housemade salsa. Outside, was a glorious koi pond with rather friendly fish. Although they might have been friendly since I was sitting on the footbridge where they probably get fed from a few times a day.\nAnd yes, towards the back part of the property was the namesake tree house that was free to explore. Apparently, music and firepits are also common means of entertainment on the grounds although not while we were there. Eventually, our name was called and the three growlers we purchased were filled; they do limit growler sales per person to prevent unfair distribution of their product, but we were well under our maximum allotment. Besides the Julius IPA that I desired, I also got another Tornado APA and a milk stout called That’s What She Said. I do regret passing over their ESB, Old Man Special Bitter, in favor of retrying the Tornado, but that pale ale was rather good last time. Hopefully, it will be there again as one of the selections the next time.\nSo far we have only cracked open our growler of Julius IPA. My notes were, \"Grapefruit, orange, floral, clean pine finish. Very drinkable.\" The comparisons to The Alchemist's highly sought after Heady Topper were understandable but there was a little more complexity here beyond the similar grapefruit that predominates Head Topper. We'll definitely be back once our three growlers are drained.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PNzCI8iG31IbyP2xmogFesZznBw7DdfIEbNIWVEeONyVJzXkc8djfESeBbOQQSH3GdGSIb4E932irNmg2gNUYo-A8D3_UBm-7vWHTl7D-ExHI4HhYETyG58cdjosPNbVTvlyF1Z1FYOD/s320/treehouse0502.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83k1e9sXUMoAW5OnwdpgZ5hWe8X5ZdqmzXewc4gGq73-HK2sFc5vl_OSmbpWwWsL2BjZf5xpbYR5BZ727tMURNw0XcbKbdlsIIHPT9TYATJRkJW5BBkS3bi_0PUJpTRbhksex6uJUunGb/s320/treehouse0498.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pRAQG17VtuM8GMisoJ2Ajam6J-FCy7-ngVCVBKUhNr2htaFLYssu-ngzAqRCrfc_UVko429ri0lAdMppTyiYkVa-of1J8XxSfYfsjaSPDyHBWjRILM5p96UweWwBzbsyK_AtFr8JFCB3/s320/treehouse0505.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rvUGPPd9_bVFRtCUVlbRWSV3ndVgo8vBFLBAOyCFw5B23S0-HVImJVEZdQesIwbAib6iu2y-ziqYTGulSfrdc9jBN2DVqQJephP9jeBp3HLOH4ktOaS8G8vrP8o40FlkEDkkn4V4IlnM/s320/treehouse0504.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiok2IPiQd4XIHqIfdSyXWy5Fua4bMxRbD1-KKCx-Tntp8CVRhyphenhyphen0SJYW-zeBQzCnEZu6mfXKJW3kJDUY22uEguSPXn9l-uUYWLmwhHtghW2PrfZmodlVhwiHCW2wye4WnBRIJJlsr2HXTql/s320/treehouse_757.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PNzCI8iG31IbyP2xmogFesZznBw7DdfIEbNIWVEeONyVJzXkc8djfESeBbOQQSH3GdGSIb4E932irNmg2gNUYo-A8D3_UBm-7vWHTl7D-ExHI4HhYETyG58cdjosPNbVTvlyF1Z1FYOD/s800/treehouse0502.jpg", "comment_count": 0 }, { "title": "volstead act", "url": "https://cocktailvirgin.blogspot.com/2013/09/volstead-act.html", "published": "2013-09-02T11:30:00.000-04:00", "updated": "2017-07-14T20:49:46.515-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trade" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tenzin Samdo", "source": "Trade", "year": null }, "categories": [ "#trade", "bitters (orange)", "chartreuse (green)", "lemon juice", "lillet", "whiskey (Rye)" ], "ingredients": [ "2 oz Bulleit Rye", "1/2 oz Green Chartreuse", "1/2 oz Lillet Blanc", "1 oz Lemon Juice", "2 dash Bitter Truth Orange Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Bulleit Rye\n1/2 oz Green Chartreuse\n1/2 oz Lillet Blanc\n1 oz Lemon Juice\n2 dash Bitter Truth Orange Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Wednesdays ago, I ventured down to Trade to visit bartender Tenzin Samdo. I met Tenzin at the Brattle Theater a week before the showing of\nHey Bartender\na week or so before, and after chatting with him after the movie was over, I knew that I had to sit at his bar in the near future. Once there, I scanned the menu and selected the Volstead Act as my first drink; the libation only shares a rye whiskey base with the similarly named classic, the\nVolstead Cocktail\nfrom Harry McElhone's\nBarflies and Cocktails\n, and is a different recipe entirely. Both are a nod to the act that enforced the 18th Amendment to bring about Prohibition though.\nThe Volstead Act's lemon twist contributed greatly to the drink's nose. A semi-crisp lemon and citrus wine sip gave way to a swallow that began with rye and ended with Green Chartreuse flavors calmed by the citrus juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQD0eGsrRhqJsIxJ_qS6QlGmdoI8fyTqGyrwDWD_t0pKRbVQ0R7m3iKkLunXPscFdhwtmEYmivy0plJ728Z9em1r46Hm0vSa8CiOLjrfpoUlw7dRDnOW1MXWGc9kqYVDerlFxVR1sy02l6/s320/volsteadact0031.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQD0eGsrRhqJsIxJ_qS6QlGmdoI8fyTqGyrwDWD_t0pKRbVQ0R7m3iKkLunXPscFdhwtmEYmivy0plJ728Z9em1r46Hm0vSa8CiOLjrfpoUlw7dRDnOW1MXWGc9kqYVDerlFxVR1sy02l6/s800/volsteadact0031.jpg", "comment_count": 0 }, { "title": "industry fav", "url": "https://cocktailvirgin.blogspot.com/2013/09/industry-fav.html", "published": "2013-09-02T12:30:00.001-04:00", "updated": "2025-08-08T12:09:31.608-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trade" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tenzin Samdo", "source": "Trade", "year": null }, "categories": [ "#trade", "fernet-branca", "gin", "lemon juice", "simple syrup (ginger)" ], "ingredients": [ "1 3/4 oz Nolet's Silver Gin", "3/4 oz Fernet Branca", "1 oz Ginger Syrup", "1 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with fresh ice. Garnish with a lemon wedge and add straws.", "body_text": "1 3/4 oz Nolet's Silver Gin\n3/4 oz Fernet Branca\n1 oz Ginger Syrup\n1 oz Lemon Juice\nShake with ice and strain into a rocks glass filled with fresh ice. Garnish with a lemon wedge and add straws.\nFor my next drink at Trade, I asked bartender Tenzin Samdo for the Industry Favorite. The combination of gin, Fernet Branca, and ginger has worked before in recipes like the\nMidnight Elixir\nand the\nRestauranteur\nso I was definitely game to try this drink. Once mixed, the Industry Fav offered a bright and spicy ginger and lemon aroma. The lemon notes continued on into the sip, and the swallow offered Nolet's strong juniper signature along with Fernet's minty-menthol and the syrup's ginger flavors. Indeed, I could see this drink being perfect after a large meal or with some soda water as a hangover palliative the morning after.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ERwGs0Ub3OZXSwSAC_ZndmL1VQYs2Q4WsGs7lxfh6u3adI5N-h4kjIjf6a1at9xaGMYI_QZXcybMlIugzbtPviP2QabjFWG5-ZcWhvpRjT0ZYW8nO1kSIpIt2TlKFo3fqv3Wj6yEEtXk/s320/industryfav0032.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ERwGs0Ub3OZXSwSAC_ZndmL1VQYs2Q4WsGs7lxfh6u3adI5N-h4kjIjf6a1at9xaGMYI_QZXcybMlIugzbtPviP2QabjFWG5-ZcWhvpRjT0ZYW8nO1kSIpIt2TlKFo3fqv3Wj6yEEtXk/s800/industryfav0032.jpg", "comment_count": 0 }, { "title": "[search for the cure]", "url": "https://cocktailvirgin.blogspot.com/2013/09/search-for-cure.html", "published": "2013-09-03T09:22:00.001-04:00", "updated": "2022-10-18T17:22:30.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kirk Estinopal", "source": "Cure", "year": null }, "categories": [ "#drink", "amaro", "bitters (orange)", "grenadine", "lemon juice", "punt e mes", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 oz Zucca", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Palo Cortado Sherry", "3/4 oz Punt e Mes", "1 barspoon Lemon Juice", "1 barspoon Grenadine", "3 dash Orange Bitters" ], "instructions": "Stir with ice and strain over a rocks glass with a partially salted rim and a large ice cube. Garnish with the oil from 6 lemon swaths.", "body_text": "1 oz Zucca\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Palo Cortado Sherry\n3/4 oz Punt e Mes\n1 barspoon Lemon Juice\n1 barspoon Grenadine\n3 dash Orange Bitters\nStir with ice and strain over a rocks glass with a partially salted rim and a large ice cube. Garnish with the oil from 6 lemon swaths.\nAfter Trade, or technically after getting beers at Stoddard's and going to Trade, I made my way down Congress Street to Drink. There, I found a seat in front of bartender Will Thompson who offered up lower proof offerings. One curious one was a bitter wine-laden one that he based off of Kirk Estinopal of the Cure's\nSearch for Delicious\n; he also mentioned that it was a hybrid idea with a drink called Three Inches of Blood -- a drink that I could find no recipe but only find the band that it was named after.\nFor a drink name, I honored the original drink name and an event back in 2009. When I became a finalist in a bitters competition at Tales of the Cocktail 6 weeks out, we made up our minds to go at 5 weeks out. At 4 weeks out, we decided that the Big Easy would be a great place to elope and by 3 1/2 weeks out, we were getting rings. Once in New Orleans on the Tuesday night before both Tales starting and our wedding vows, we wanted to go to the Cure; we commented that this was our bachelor and bachelorette party. We set off on foot from the French Quarter in a straight line to the Cure. What we did not expect was that this path would take us through the Magnolia Projects, one of the worst neighborhoods in New Orleans. It was also one of the hardest hit areas from Katrina. Between the cockroaches on the sidewalk that would fly up and smack you in the face when you disturbed them to the people on the streets trying to shake us down, it was an interesting walk. We later learned that if Katrina had not happened, we might not have made it out alive to the other side that night. However, we walked with driven bravery and without valence and made it to the Cure. When we got there, bartender Rhiannon Enlil was amazed, declared that we needed a drink, and admonished us to be more careful. A more full account of that first night at the Cure can be found\nhere\n. Basically, nothing stopped us that night which is a pretty symbolic for our marriage that began the next day.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89nn3AFegFsslMpGHkQy9k7CG836GaxCIfIO8py5b1dNBegdvIDN-nIchmQxqQ5MNZ5gyOlIJ-aQAcL1n0jEO0UfaJP5nSPE1TboF-mKiI6y9PaipxpVQhDkFIfvPGDTIJhwNITBHPoyk/s320/deliciousness0035.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89nn3AFegFsslMpGHkQy9k7CG836GaxCIfIO8py5b1dNBegdvIDN-nIchmQxqQ5MNZ5gyOlIJ-aQAcL1n0jEO0UfaJP5nSPE1TboF-mKiI6y9PaipxpVQhDkFIfvPGDTIJhwNITBHPoyk/s800/deliciousness0035.jpg", "comment_count": 0 }, { "title": "a season of faith's perfection", "url": "https://cocktailvirgin.blogspot.com/2013/09/a-season-of-faiths-perfection.html", "published": "2013-09-04T11:30:00.000-04:00", "updated": "2017-09-07T11:42:11.834-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Karachi", "source": "Spoke", "year": null }, "categories": [ "#spoke", "benedictine", "bitters (aromatic)", "bitters (Peychaud's)", "genever", "quinquina", "wine (white)" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Benedictine", "1/2 oz Bonal", "1/2 oz La Grange Muscadet", "2 dash Peychaud's Bitters", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist a lemon peel over the top.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Benedictine\n1/2 oz Bonal\n1/2 oz La Grange Muscadet\n2 dash Peychaud's Bitters\n1 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a coupe glass. Twist a lemon peel over the top.\nTwo Thursdays ago, I stopped into Spoke after getting dinner and beer at Flatbread. For a first drink, I asked bartender Sam Karachi if he had any cocktail ideas. Sam suggested on that he described as sweet, bitter, and malty called A Season of Faith's Perfection.\nOnce mixed, the lemon oil greeted the nose and helped to brighten the sweet, malty, and wine-laden sip. Next, the Muscadet wine softened the transition to Genever notes on the swallow, and this was followed by grape, herbal, and bitter notes. Moreover, as the drink warmed up, the Bonal began to take a large role in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnysyz_zB2uNwBhNPZZd7Ct7Un6Ety8tOKSpvMMEeImrFbAZNWYakFogNTKlSXshdgp-WLqetorxm34kU_BTGZMrYugwNWl6RvU1gZcyFmVDlttEdqmgAf7eBR8HaIwb9uL96gRa9QqHH-/s320/faithsperf0036.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnysyz_zB2uNwBhNPZZd7Ct7Un6Ety8tOKSpvMMEeImrFbAZNWYakFogNTKlSXshdgp-WLqetorxm34kU_BTGZMrYugwNWl6RvU1gZcyFmVDlttEdqmgAf7eBR8HaIwb9uL96gRa9QqHH-/s800/faithsperf0036.jpg", "comment_count": 0 }, { "title": "[gambit]", "url": "https://cocktailvirgin.blogspot.com/2013/09/gambit.html", "published": "2013-09-04T12:13:00.000-04:00", "updated": "2017-07-14T20:46:50.743-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Lena Webb", "source": "Spoke", "year": null }, "categories": [ "#spoke", "*room temperature", "genever", "lillet", "pisco", "sherry" ], "ingredients": [ "3/4 oz Bols Genever", "3/4 oz Pisco", "3/4 oz El Maestro Sierra Oloroso Sherry", "3/4 oz Kina L'Avion d'Or", "1 small dash Salt Tincture (sub 1 pinch salt)" ], "instructions": "Build in a rocks glass and stir briefly", "body_text": "3/4 oz Bols Genever\n3/4 oz Pisco\n3/4 oz El Maestro Sierra Oloroso Sherry\n3/4 oz Kina L'Avion d'Or\n1 small dash Salt Tincture (sub 1 pinch salt)\nBuild in a rocks glass and stir briefly\nwithout ice\nin a rocks glass. Garnish with orange oil. Note: This is a room temperature cocktail.\nFor a second drink at Spoke, I turned to bartender Lena Webb to see if she was game. When she asked for ideas, I suggested a four equal parts drink with split spirit and split wine (or aromatized wine). Lena thought for a bit then built the drink up off of her love of pairing pisco with Oloroso sherry which creates a grape nut effect. As she tasted the mix before dilution, she commented that it was drinkable as is, and I encouraged her to take the Scaffa route and eschew chilling and dilution. For a name, I considered the origin of the two base spirits and thought of the chess set up, the Dutch-Peruvian Gambit; shortening it to the Gambit seemed like a better place holder name.\nThe drink began with orange oil over a malty aroma that shared some herbal complexity. A grape and malt sip gave way to a funky, nutty, and sherry swallow that ended with a lingering sharp note from the Genever. Definitely very drinkable at room temperature and undiluted.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NUiratm6cq5nXo6TxrNK3NI1l1T1x8iP074yPKdAN7Bs-WOWROZrZ9ccEATOAXC084AuAxusy8X3SG3-xFD9UgKgmUPmuNTZrmGXTB1hhLg6gQTs07OJwscGUwQP3nKaqxzP-MLd-cWY/s320/lenadrink0038.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NUiratm6cq5nXo6TxrNK3NI1l1T1x8iP074yPKdAN7Bs-WOWROZrZ9ccEATOAXC084AuAxusy8X3SG3-xFD9UgKgmUPmuNTZrmGXTB1hhLg6gQTs07OJwscGUwQP3nKaqxzP-MLd-cWY/s800/lenadrink0038.jpg", "comment_count": 0 }, { "title": "somerville 75", "url": "https://cocktailvirgin.blogspot.com/2013/09/somerville-75.html", "published": "2013-09-05T09:02:00.000-04:00", "updated": "2017-07-14T20:45:52.619-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Hannah Moore", "source": "the Independent", "year": null }, "categories": [ "#independent", "champagne", "chartreuse (green)", "gin", "lime juice" ], "ingredients": [ "3/4 oz Gin", "1/2 oz Lime Juice", "1/4 oz Green Chartreuse" ], "instructions": "Shake with ice and strain into a flute glass. Top with cava and garnish with a lime slice.", "body_text": "3/4 oz Gin\n1/2 oz Lime Juice\n1/4 oz Green Chartreuse\nShake with ice and strain into a flute glass. Top with cava and garnish with a lime slice.\nTwo Sundays ago, I ventured down to the Independent for brunch. While I don't usually do busy brunches, I wanted to visit my fellow Russell House Tavern bartender Hannah Moore for she works at the Indo on Sundays. After the brunch rush died down, I asked Hannah for the Somerville 75 off of the cocktail menu. The name, besides being a riff on a\nFrench 75\n, reminded me of Trina's Starlite Lounge's Pimm's Cup variation, the\nSomerville Cup\n. Once mixed, the Somerville 75 began with a lime aroma with hints of Green Chartreuse's herbalness. A carbonated wine and lime sip gave way to a herbal swallow and a lime peel-like finish. In essence, a\nGreen Ghost\nmeets a Champagne Cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbR68kd3rUdYduyh8XqZrvTHwJSi2FFQ6VEsA-h4pQKYQ7Ar7_33XeC-6_kIjY9nJjobZgRx2F76KzuDX8jeA6Tfxnx6Qlq5JltCGhXHPLArw054i-SagwkT52WD2fqw-6VQJveV8TSjB2/s320/somerville75_0040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbR68kd3rUdYduyh8XqZrvTHwJSi2FFQ6VEsA-h4pQKYQ7Ar7_33XeC-6_kIjY9nJjobZgRx2F76KzuDX8jeA6Tfxnx6Qlq5JltCGhXHPLArw054i-SagwkT52WD2fqw-6VQJveV8TSjB2/s800/somerville75_0040.jpg", "comment_count": 0 }, { "title": "loneliest monk", "url": "https://cocktailvirgin.blogspot.com/2013/09/loneliest-monk.html", "published": "2013-09-06T11:30:00.000-04:00", "updated": "2017-08-17T12:20:21.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kyle Powell", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "absinthe", "applejack", "benedictine", "chartreuse (yellow)", "lemon juice" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Yellow Chartreuse", "1/2 oz Benedictine", "1/2 oz Lemon Juice", "1 barspoon Absinthe", "1 dash Mushroom Tincture (*)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Yellow Chartreuse\n1/2 oz Benedictine\n1/2 oz Lemon Juice\n1 barspoon Absinthe\n1 dash Mushroom Tincture (*)\nShake with ice and strain into a cocktail glass.\n(*) Might be shiitake. Recipe would work well even without this tincture.\nAfter the Independent, I headed around the corner to Backbar where I got to sit at the bar of not a current but a previous Russell House Tavern co-worker, Kyle Powell. For a first drink, I asked Kyle for the Loneliest Monk, a drink of the day that I had spotted on Twitter three days before, and I assumed that the monk aspect refers to both the Chartreuse and the Benedictine liqueurs. Once mixed, the Loneliest Monk offered an apple and herbal aroma. A lemon and honey sip was followed by an apple and herbal swallow. Next, the swallow ended with anise, spice, and a lingering earthiness from the mushroom tincture. Overall, the cocktail came across like a citrussy\nWidow's Kiss\nwith perhaps the balance of a\nHoop La\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibG7LB9JUHdzNBBMzfzV2B_rUUJokLw_e9jHXfo2zt4ujSJDE6gBONVtUkdINH1qppK3MwWnQeexhX-ie1bIKq2Ii4I_r7mpexzvKeGKqQivOCIvbRoYi0G0dkLabB2VHGN9u8oN-Qzent/s320/loneliestmonk0041.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibG7LB9JUHdzNBBMzfzV2B_rUUJokLw_e9jHXfo2zt4ujSJDE6gBONVtUkdINH1qppK3MwWnQeexhX-ie1bIKq2Ii4I_r7mpexzvKeGKqQivOCIvbRoYi0G0dkLabB2VHGN9u8oN-Qzent/s800/loneliestmonk0041.jpg", "comment_count": 0 }, { "title": "czech matador", "url": "https://cocktailvirgin.blogspot.com/2013/09/czech-matador.html", "published": "2013-09-06T12:20:00.000-04:00", "updated": "2017-07-14T20:44:40.270-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kyle Powell", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "cherry brandy", "fernet-branca", "orange juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Jelinek Fernet", "1/2 oz Orange Juice", "1/2 oz Cherry Heering" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a cherry.", "body_text": "1 oz Old Overholt Rye\n1 oz Jelinek Fernet\n1/2 oz Orange Juice\n1/2 oz Cherry Heering\nShake with ice and strain into a coupe glass. Garnish with a cherry.\nFor a second drink, I asked bartender Kyle Powell at Backbar for the Czech Matador off of the tradesman section of the menu. The name and ingredients suggested that it was a riff on the classic\nBlood and Sand\n, and I was intrigued for I know how well Fernet and Cherry Heering can pair such as in the\nPinto\nand the\nSainted Devil\n. Once in the glass, the Czech Matador waved its cherry-scented cape at my nose. The cherry continued on into the sip along with the orange notes, and the swallow began with rye and herbal notes from the Fernet and ended with a return of the Cherry Heering on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuhqje_a4kyHre1ULegveFpp15VFbfEI89cPKI24ZrHS5vNtHuBKP3leIKA3v5tUx7t5HGVcc6eaw3J9UZ4TpTOERVttrvg-qy8UucKIKbsccVbA1LQKL-QC7L1uI_wvRk0ciPnQhbDCk/s320/czechmatador0044.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuhqje_a4kyHre1ULegveFpp15VFbfEI89cPKI24ZrHS5vNtHuBKP3leIKA3v5tUx7t5HGVcc6eaw3J9UZ4TpTOERVttrvg-qy8UucKIKbsccVbA1LQKL-QC7L1uI_wvRk0ciPnQhbDCk/s800/czechmatador0044.jpg", "comment_count": 0 }, { "title": "under the volcano", "url": "https://cocktailvirgin.blogspot.com/2013/09/under-volcano.html", "published": "2013-09-09T11:01:00.000-04:00", "updated": "2017-07-14T20:44:07.598-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "amaro nonino", "bitters (mole)", "mezcal", "sherry" ], "ingredients": [ "1 oz Del Maguey Chichicapa Mezcal", "1 oz Lustau East India Solera Sherry", "1 oz Amaro Nonino", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Flame an orange twist over the top.", "body_text": "1 oz Del Maguey Chichicapa Mezcal\n1 oz Lustau East India Solera Sherry\n1 oz Amaro Nonino\n1 dash Mole Bitters\nStir with ice and strain into a rocks glass. Flame an orange twist over the top.\nTwo Thursdays ago, I found myself in the Kenmore Square area and I stopped into the Hawthorne for a drink. Both Katie Emmerson and Carrie Cole were tending the bar that night, and I happened to find an open seat that was in Carrie's section. Carrie mentioned that there was a new mezcal section of the menu, and when I opened it up, I immediate spotted the Under the Volcano. I enquired correctly as to whether the drink was a Katie Emmerson creation. I was familiar with the name of the drink via another agave recipe, Kyle Davidson's\nUnder the Volcano\n, that I had two years ago. Both drinks I assume are a reference to a 1947 novel about an alcoholic British consul in Mexico on the Day of the Dead Celebration; shortly after I had the first drink, I bought the book, but sadly, it still awaits in my to-read pile. Unfortunately for my fiction purchases, I have been reading a lot more non-fiction these days.\nKatie's Under the Volcano offered an orange oil and smoke aroma. Grape and caramel flavors filled the sip, and the smokey mezcal and sherry on the swallow morphed together into an intriguing flavor combination. Finally, the bitters came through as a chocolate note on the finish, and as the drink warmed up, the Amaro Nonino and mole bitters pairing began to shine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYCRujMxHhMh67ZP4AlTeflpq3xOBR4t-dbdOgsE6pZrluh8KR0nMmoWLBirzVZSAalj01jcToj1scNsRVOamlRrWkYspmDarvV1Y00Jse4sFUpBjTX4qlLBjhXJeanUgyEJJun7IsCol/s320/undervolcano0047.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYCRujMxHhMh67ZP4AlTeflpq3xOBR4t-dbdOgsE6pZrluh8KR0nMmoWLBirzVZSAalj01jcToj1scNsRVOamlRrWkYspmDarvV1Y00Jse4sFUpBjTX4qlLBjhXJeanUgyEJJun7IsCol/s800/undervolcano0047.jpg", "comment_count": 0 }, { "title": "wildest redhead", "url": "https://cocktailvirgin.blogspot.com/2013/09/wildest-redhead.html", "published": "2013-09-09T12:02:00.000-04:00", "updated": "2017-07-14T20:43:37.265-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Meaghan Dorman", "source": "Hawthorne", "year": null }, "categories": [ "cherry brandy", "honey", "lemon juice", "pimento dram", "scotch" ], "ingredients": [ "1 1/2 oz Blended Scotch (Pig's Nose)", "3/4 oz Lemon Juice", "1/4 oz St. Elizabeth's Allspice Dram", "1/2 oz 3:1 Honey Syrup (3/4 oz 1:1 Syrup)" ], "instructions": "Shake with ice and strain into a rocks glass containing a big ice cube. Drizzle 1/4 oz Cherry Heering over the ice cube.", "body_text": "1 1/2 oz Blended Scotch (Pig's Nose)\n3/4 oz Lemon Juice\n1/4 oz St. Elizabeth's Allspice Dram\n1/2 oz 3:1 Honey Syrup (3/4 oz 1:1 Syrup)\nShake with ice and strain into a rocks glass containing a big ice cube. Drizzle 1/4 oz Cherry Heering over the ice cube.\nTwo Fridays ago for the cocktail hour, I suggested to Andrea a drink that I had spotted on the Hawthorne's Scotch section of the menu called the\nWildest Redhead\n. The recipe was created by Meaghan Dorman, Hawthorne's Katie Emmerson's old co-worker back at Raines Law. Meaghan found an inspirational recipe called the Wild Redhead in Stan Jones'\nComplete Barguide\nand added Scotch, honey, and allspice dram to the simple cherry brandy and lemon juice Sour combination. Moreover, the cherry aspect was diminished and added almost as a garnish.\nI was doubtful that the Cherry Heering would float, and when I reread the various recipes for the drink online, there was no indication that \"top with Cherry Heering\" meant to have a layering effect. The\ndescription\nI found of drizzling the liqueur over the ice cube was the best one (I initially gently drizzled it over the cube in order to attempt a layering effect). Once mixed, the Wildest Redhead proffered a Scotch and honey aroma. A floral and lemon sip shared a hint of cherry, and the swallow began with Scotch and honey flavors and ended with the dram's allspice notes. Overall, the Wildest Redhead reminded me of a cherry and allspice for ginger version of Sam Ross'\nPenicillin\ncocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6slpjBSsCjiczYDx4OOZUJ5IQP28tvHg4xr0uqjCbyW174ZQfPXQg3C7R_mK1CyTWtPR0ywtcLO_LAMrNe10mBu1-WTDsYBTu3w6YYUVK8gfgXoAgd1xdBuGumY9MA2r2qzxsxMxePXi/s320/wildestredhead0048.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6slpjBSsCjiczYDx4OOZUJ5IQP28tvHg4xr0uqjCbyW174ZQfPXQg3C7R_mK1CyTWtPR0ywtcLO_LAMrNe10mBu1-WTDsYBTu3w6YYUVK8gfgXoAgd1xdBuGumY9MA2r2qzxsxMxePXi/s800/wildestredhead0048.jpg", "comment_count": 0 }, { "title": ":: five boston bars to open soon ::", "url": "https://cocktailvirgin.blogspot.com/2013/09/five-boston-bars-to-open-soon.html", "published": "2013-09-10T09:00:00.000-04:00", "updated": "2019-07-15T18:51:21.987-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*bar review" ], "ingredients": [], "instructions": null, "body_text": "In late 2011, I made a\npost\nabout four Boston bars to open soon that I was excited about. One, Hair of the Dog, never materialized due to issues with the building's owner, but the other three -- the\nHawthorne\n,\nBrick & Mortar\n, and\nBackbar\n-- helped to reshape the landscape of the Boston cocktail universe. This edition will cover another cluster of\nfour\nfive Boston bars that are soon to open, and like I said last time, some of this information is based on firsthand knowledge from the people involved, some of it is hearsay from Chowhound, Facebook, Twitter, or other. So take it with a grain of salt since I will abstain from fact checking and will confirm it all when I am drinking at their bars once they open. I did communicate with people involved with each of these projects and received some interesting tidbits back from them.\nKirkland Tap & Trotter\n, 425 Washington Street, Somerville, Harvard-Union-Inman Square.\nWith\nTony Maws\n' success with\nCraigie on Main\n, he seeks to expand his reach by taking over the space of the old Kirkland Café, a neighborhood dive bar that had epic wood paneling and a decent live music scene. While I will leave the aspects of the wood-fired grill and food to the restaurant writers, I will hone in on their bar program. The first wisps of information that I heard was that the\nB-Side Lounge\nand\nBrick & Mortar\nfounder\nPatrick Sullivan\nwas consulting on the project and later learned that\nMisty Kalkofen\nwas helping to get the program up and running. Their first job was finding a bar manager, and I am quite pleased with their pick --\nNo. 9 Park\n's\nTyler Wang\n. Tyler cut his teeth in the bar world at\nDrink\nbefore staying within the Lynchian realm across town; I remember the day that he popped into Russell House Tavern when I was at the stick to tell me of his new position. I kept it quiet then, but with Maws' restaurant about to open and the news being a bit more public now, I feel more comfortable sharing. Tyler describes the bar project as one designed after \"the best neighborhood bars in the world\"; being right near\nBergamot\nand\nTrina's Starlite Lounge\n, this theme will be right at home. Tyler continued, \"My team is prepared to talk about and serve under-appreciated but over-performing wines and a great selection of craft beers. Our cocktails will be a compact but compelling mix of simple classically-oriented selections, and unique highballs like our City Side Soda featuring a house-made Pineapple-Celery Soda and Del Maguey Vida Mezcal.\" Also, on the bartender roster there is\nKenny Belanger\n, Patrick Sullivan's star from the\nLegal Seafood\ndays that he brought along with him to help open\nBrick & Mortar\n.\nBeat Hotel\n, 39 Brattle Street, Cambridge, Harvard Square.\nBeat Hotel has certainly been a topic of conversation at work, for Harvard Square is gaining a new cocktail spot to add to the roster that includes the\nSinclair\n,\nFirst Printer\n,\nRussell House Tavern\n, and\nPark\n. The project is a parallel universe to the owners' other venture, the\nBeehive\n, and to some, crossing the Charles River is indeed a formidable gateway to another world. While the owners have sat at my bar at Russell House Tavern for lunch, I regret not quizzing them on the bar program. However, through checkins via the\nOnTheBar\napp, I spotted a familiar name checked in at Beat Hotel one day,\nIan Strickland\n. I first met Ian at the\nBoston Cocktail Summit\nlast year as he had wrapped up his work with the\nMilky Way\nin Jamaica Plain and started at\nPigalle\nto update their bar menu. When Pigalle closed for renovations in May, he switched to the Beehive. In contacting Ian, he confirmed that he is indeed the head bartender there and that they will be opening in the next week or two.\nSarma\n, 249 Pearl Street, Somerville, Winter Hill-Gillman Square.\nUp in my neck of the woods used to be the Paddock; I always thought the Paddock was a steakhouse until I heard that one of my friends went on date there for the pizza. We ventured in a few times for the Italian food, divey decor, and occasional neighborhood serenades from the karaoke lounge. The decently sized bar there was always filled with colorful locals quaffing cheap beers and simple Highballs. After it closed, I learned that the folks behind\nOleana\nand\nSofra\nwere taking it over to serve Middle Eastern-inspired food and calling the joint Sarma. I was not sure whether they would have a bar program of note being that far out in the 'ville, but I was delighted to learn on a thread in the\nChanticleer Society\nforum that\nVikram Hegde\nlast seen at\nIsland Creek Oyster Bar\nwill be the opening bar manager. I have been impressed with Vik's drinks at ICOB, and I am excited to see what he will do with some freedom from the more food-friendly ICOB cocktail menu constraints. Vik just wrote me describing how, \"the general concept is going to be to try and\nreflect some of the fascinating spice elements that are used in the\nMiddle Eastern/Mediterranean style food, so cocktails incorporating\nflavors like fenugreek, Aleppo pepper, mastic, etc. I'm hoping that as\nwe evolve and grow into our own, we can develop some well integrated\ntwists on classics (think a Sazerac with mastic and using Raki instead\nof Absinthe...) without making the classic mistake of just trying to\ncreate something different, regardless of whether or not it's an\nimprovement.\"\nFairsted Kitchen\n, 1704 Beacon Street, Brookline, Washington Square.\nI was surprised when I learned via the Boston restaurant blogs that\nSteve Bowman\nwas opening up his own restaurant, the Fairsted Kitchen. When I first met Steve, he was working at\nCirace's Fine Wines & Spirits\nin the North End. Later, he worked at\nRussell House Tavern\nbefore departing to\nMenton\nto be a captain and sommelier. The restaurant will join the neighborhood along with the beer Mecca, the\nPublick House\n, as well as the recently opened\nRibelle\n;\nMatt Schrage\nfirst alerted me to Ribelle's\ncocktail program\nsince he helped as a consultant on the project. Moreover, through Boston.com's\nStraight Up\ncolumn, I learned that\nPatrick Gaggiano\nwill be leaving\nTrina's Starlite Lounge\nto be a member of the opening roster of Fairsted Kitchen's bar staff. When I later contacted Steve, he described how the bar \"will focus on classic cocktails, both traditionally executed and updated with tongue in cheek riffs. We'll also forge new ground offering bottled and carbonated cocktails as well as cocktails on draft. Late night brings an off beat and fun energy, drawing the emerging Brookline industry scene.\nPatrick Gaggiano\nwill helm the program, joined by\nAlex Homans\n.\" When I spoke to Alex last week, he did not mention this, so this is a surprise to me. I met Alex when he was managing\nTemple Bar\n; he then went on for a short stint managing\nRussell House Tavern\nbefore ending up at\nBackbar\n. While Patrick recently had his last day at Trina's, I am not sure if Alex will be working one or both places.\nState Park\n, 1 Kendall Square, Cambridge, Kendall Square.\nIn discussing this article, I was alerted that I forgot an establishment or two; however, only one of these did I know anything about the bar program.\nState Park\n, the second establishment from the owners of\nHungry Mother\n, will be opening in the old Think Tank space. Hungry Mother's\nHeather Mojer\nwill be making the move across Kendall Square to lead the program there which is a loss for Hungry Mother but a gain for State Park. I was able to reach out to Heather and luckily get some information. She expects an opening at the end of October as \"a bar-focused spot with old neon beer signs, a screen door, maybe a diorama, and amusements; shuffleboard, 2 pinball machines, a juke box and a coin-op pool table are in the works... The bar will feature fine mixed drinks (and crushed ice!), a very fun magnum list for our wines by the bottle, and a good range of beer for all occasions.\"\nAlso\nAlden & Harlow\nis opening in Harvard Square (40 Brattle Street, Cambridge), but I know nothing of the people running the bar program. I did read in a BostonMagazine\npost\nthat while they will have a complete liquor license, the program will hone in on wine.", "images": [], "thumbnail_url": null, "comment_count": 5 }, { "title": "colonial bastard", "url": "https://cocktailvirgin.blogspot.com/2013/09/colonial-bastard.html", "published": "2013-09-11T11:30:00.000-04:00", "updated": "2017-07-14T20:42:05.595-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Adam Welch", "source": "Goose & Gander", "year": null }, "categories": [ "falernum", "fernet-branca", "lime juice", "pimento dram", "pineapple syrup", "rum" ], "ingredients": [ "1 1/2 oz Zaya Rum", "3/4 oz Lime Juice", "1/2 oz Fernet Branca", "1/4 oz Falernum (Velvet)", "1/4 oz Allspice Dram (St. Elizabeth)", "1/4 oz Pineapple Gum Syrup (homemade pineapple syrup)" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with pineapple sage (omitted).", "body_text": "1 1/2 oz Zaya Rum\n3/4 oz Lime Juice\n1/2 oz Fernet Branca\n1/4 oz Falernum (Velvet)\n1/4 oz Allspice Dram (St. Elizabeth)\n1/4 oz Pineapple Gum Syrup (homemade pineapple syrup)\nShake with ice and strain into a cocktail coupe. Garnish with pineapple sage (omitted).\nAfter the Wildest Redhead, I decided to make a recipe I spotted on the Fernet Branca Facebook page called the Colonial Bastard. This Tiki libation was crafted by Adam Welch of Goose & Gander in Saint Helena, California, and it reminded me favorably of the\nDirt'n'Diesel\n. Once mixed, the Colonial Bastard offered the menthol notes of the Fernet to the nose. The caramel of the rum and amaro filled the sip, and the swallow showcased the rum, Fernet Branca herbal notes, and the dram and falernum's allspice and clove spice elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3h4FvVHHoq0HROxSPJIP8X4wDCcdY0O_RcZZ6K-pfmGe2MEwC7UYMRF2aKKx6P9w9w98WPeOih0Q5060LIx3oY9h17aP7hZbd4FcBBDPThYr6J83GeU-fxNAhef9-0XVNAEb8pfPjU5l/s320/colonialbastard0050.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3h4FvVHHoq0HROxSPJIP8X4wDCcdY0O_RcZZ6K-pfmGe2MEwC7UYMRF2aKKx6P9w9w98WPeOih0Q5060LIx3oY9h17aP7hZbd4FcBBDPThYr6J83GeU-fxNAhef9-0XVNAEb8pfPjU5l/s800/colonialbastard0050.jpg", "comment_count": 0 }, { "title": "fort erie", "url": "https://cocktailvirgin.blogspot.com/2013/09/fort-erie.html", "published": "2013-09-12T11:00:00.000-04:00", "updated": "2017-07-14T20:42:58.620-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1 oz Dolin Dry Vermouth", "1/2 oz Bigallet Viriana China China Liqueur", "1/4 oz Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a Marasca cherry.", "body_text": "2 oz Old Overholt Rye\n1 oz Dolin Dry Vermouth\n1/2 oz Bigallet Viriana China China Liqueur\n1/4 oz Maraschino Liqueur\nStir with ice and strain into a cocktail glass. Garnish with a Marasca cherry.\nTwo Sundays ago, we stopped into Bergamot for drink. For an idea, bartender Paul Manzelli said that he had a drink that utilized Bigallet's China China liqueur. I was pretty excited by this spirit when the Gifford rep brought by the new product line at work. As I was going downstairs to pick up a beer, I scanned the bottles and immediately honed in on that one for I enjoyed the Martini & Rossi China that I tasted at the\nDemystifying Vermouth\ntalk at Portland Cocktail Week last fall (note: China is a liqueur and not a vermouth). The Gifford's Bigallet version is very dark orange peel driven besides the strong quinine notes, and I found it to be very Amer Picon-esque. Apparently, so did Paul, for he concocted a riff on the\nBrooklyn\n. Paul described how it was named the Fort Erie by his friend Tim who is from there.\nThe Fort Erie presented a cherry and orange peel aroma. A malt and dry cherry sip led into a rye, cherry, and orange swallow. I would have to say that the China helped to produce close enough to a Brooklyn-like libation to satisfy those without Amer Picon in their liquor cabinets.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJjzlC5MC6VmXIJiCXBSbrizS5PEX87QH0s9icgeASOu7zVfm_s53PieoFOEozcJ_-AgSd2Y8x_sQcvxfdnbIkHqWpL18-ZL91ERMA7Qmj-tAP4ZNQuv07BkoEPm9cTeWFlMDmCZzzi15/s320/forterie0051.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJjzlC5MC6VmXIJiCXBSbrizS5PEX87QH0s9icgeASOu7zVfm_s53PieoFOEozcJ_-AgSd2Y8x_sQcvxfdnbIkHqWpL18-ZL91ERMA7Qmj-tAP4ZNQuv07BkoEPm9cTeWFlMDmCZzzi15/s800/forterie0051.jpg", "comment_count": 2 }, { "title": "midas touch", "url": "https://cocktailvirgin.blogspot.com/2013/09/midas-touch.html", "published": "2013-09-13T10:50:00.000-04:00", "updated": "2017-07-14T20:39:40.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "chartreuse", "honey liqueur", "lemon juice", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Yellow Chartreuse", "3/4 oz Bärenjäger Honey & Bourbon (*)", "3/4 oz Manzanilla Sherry", "3/4 oz Lemon Juice", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a sprig of thyme.", "body_text": "3/4 oz Yellow Chartreuse\n3/4 oz Bärenjäger Honey & Bourbon (*)\n3/4 oz Manzanilla Sherry\n3/4 oz Lemon Juice\n1 pinch Salt\nStir with ice and strain into a coupe glass. Garnish with a sprig of thyme.\n(*) Perhaps Drambuie would work in a pinch.\nTwo Mondays ago, we ventured down to Estragon. One of the drinks that bartender Sahil Mehta made for us was his recipe for the Bärenjäger competition. His entry, the Midas Touch, utilized their honeyed Bourbon instead of the original honey liqueur, and he crafted it into a savory cocktail. Once mixed, the Midas Touch offered an herbal aroma from the Yellow Chartreuse and thyme. A sweet honey and lemon sip gave way to a savory dryness from the sherry on the beginning of the swallow. Next, the swallow ended with an herbal finish that gained mintier notes over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsakAqOnE3jYvZYMUG8bHkSSnFN25Ei4svNtt3xGcXwUO-W61LmOANZDHSIWLRG4-3vdUDeFPpJjEZlA6W0pvnq_-OD2SG1N5xBONc0yqFLM_qEWtPopr1hOCjh9n-qcBTwkyRvsNlb4H/s320/midastouch0053.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsakAqOnE3jYvZYMUG8bHkSSnFN25Ei4svNtt3xGcXwUO-W61LmOANZDHSIWLRG4-3vdUDeFPpJjEZlA6W0pvnq_-OD2SG1N5xBONc0yqFLM_qEWtPopr1hOCjh9n-qcBTwkyRvsNlb4H/s800/midastouch0053.jpg", "comment_count": 0 }, { "title": "grand street", "url": "https://cocktailvirgin.blogspot.com/2013/09/grand-street.html", "published": "2013-09-13T12:00:00.000-04:00", "updated": "2017-07-14T20:38:51.421-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Death & Co", "year": null }, "categories": [ "cynar", "gin", "maraschino", "punt e mes" ], "ingredients": [ "2 oz Beefeater Gin", "1/2 oz Punt e Mes", "1/4 oz Maraschino Liqueur", "1/4 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "2 oz Beefeater Gin\n1/2 oz Punt e Mes\n1/4 oz Maraschino Liqueur\n1/4 oz Cynar\nStir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nAfter returning from Estragon, I decided to have a nightcap and I selected one from an\narticle\nabout Brooklyn variations (you might need to register for ShakeStir to read it though). The novel one that appealed to both of us was the Grand Street created by Death & Co. Grand Street is an east-west street in lower Manhattan that runs through SoHo, Chinatown, Little Italy, and the Lower East Side, and is about 10 blocks south of the bar.\nThe Grand Street's grapefruit twist offered up bright citrus oils to the nose. A grape and caramel sip led into a gin-driven swallow. After the gin flavors came a wave of bitter notes from the Punt e Mes and Cynar that faded into and were balanced by the nuttiness of the Maraschino liqueur. As the drink warmed up, the Maraschino began to take a bigger role in the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8lhQ-HClsc6zT8BNUaIoekxI61VUxOm_Yco03V7ezHWgUUC3k4MNvrANgWyJ2qTy4_c7DvNafipWPbvVrG7SyJyIAubgBtrVL8n5govza2CfKdFpjG0BlYCfhTKkXpODtR4FxoCmOCLo/s320/grandstreet0054.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8lhQ-HClsc6zT8BNUaIoekxI61VUxOm_Yco03V7ezHWgUUC3k4MNvrANgWyJ2qTy4_c7DvNafipWPbvVrG7SyJyIAubgBtrVL8n5govza2CfKdFpjG0BlYCfhTKkXpODtR4FxoCmOCLo/s800/grandstreet0054.jpg", "comment_count": 1 }, { "title": "end of days", "url": "https://cocktailvirgin.blogspot.com/2013/09/end-of-days.html", "published": "2013-09-16T10:03:00.000-04:00", "updated": "2017-07-14T20:38:04.721-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Chris Elford", "source": "Saison", "year": null }, "categories": [ "beer", "campari", "lime juice", "simple syrup", "tequila" ], "ingredients": [ "3/4 oz Blanco Tequila", "3/4 oz Campari", "3/4 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a rocks glass with a large ice cube. Top with 1 oz Strangeways Phantasmic East Coast IPA or another American IPA (Founders Double Trouble). Garnish with a lime wheel.", "body_text": "3/4 oz Blanco Tequila\n3/4 oz Campari\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a rocks glass with a large ice cube. Top with 1 oz Strangeways Phantasmic East Coast IPA or another American IPA (Founders Double Trouble). Garnish with a lime wheel.\nTwo Wednesdays ago, I was flipping through the\nBeer Advocate\nmagazine when I spotted an interesting beer cocktail recipe called the End of Days. The drink was created at Saison in Richmond, Virginia, and submitted to the magazine by their beverage director Chris Elford. It combines three elements that they really like at the bar -- namely, agave spirit, American IPAs, and bitterness.\nThe lime wheel garnish contributed to the End of Days' nose along with the tequila aromas. A lime and malt sip gave way to a swallow that began with tequila and ended with a bitter medley of Campari and hops.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoRuJ9OADAH_v65WhBKTkquQHm7vDWfj3Dp8zStmto01zF2pqPzVYbLysEkRIiQa_HpcSHhEYghP8_ol2BT6fx45bg34PsGVoshOEU75eAdRUWmQ7ED19bHTtM2_xWnhOmvl1PtcbkMCU/s320/endofdays0055.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoRuJ9OADAH_v65WhBKTkquQHm7vDWfj3Dp8zStmto01zF2pqPzVYbLysEkRIiQa_HpcSHhEYghP8_ol2BT6fx45bg34PsGVoshOEU75eAdRUWmQ7ED19bHTtM2_xWnhOmvl1PtcbkMCU/s800/endofdays0055.jpg", "comment_count": 0 }, { "title": "sonora", "url": "https://cocktailvirgin.blogspot.com/2013/09/sonora.html", "published": "2013-09-16T11:31:00.000-04:00", "updated": "2017-07-14T20:37:45.840-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "apricot liqueur", "calvados", "lemon juice", "rum" ], "ingredients": [ "1/3 jigger Bacardi (1 oz Ryan & Wood Folly Cove)", "1/3 jigger Calvados (1 oz Morin Selection)", "2 dash Apricot Brandy (1/2 oz Rothman & Winter Orchard Apricot)", "1 dash Lemon (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/3 jigger Bacardi (1 oz Ryan & Wood Folly Cove)\n1/3 jigger Calvados (1 oz Morin Selection)\n2 dash Apricot Brandy (1/2 oz Rothman & Winter Orchard Apricot)\n1 dash Lemon (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAfter the End of Days, I opened up my copy of Boothby's 1934\nWorld Drinks And How To Mix Them\nand spotted the Sonora which seemed like an intriguing split spirits Daisy. Once mixed, the twist's lemon oil joined the fruitiness of the apricot liqueur and prepared the mouth for the lemony sip. The swallow then alternated between rum and apple flavors and ended with an apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFJAGFOKkP853M2nh467TCJ5FN-QuPpnkiW_qVijRxbis5dFYbbaRYFMFU87p46_Xd1B3iyjfN3GCX94DZMHYLsEIzvkB4MhW-Zt0Bpav-ScMAvxGbhz0jXaGB2Vq1Q7DoZGvtcP9rJJx/s320/sonora0056.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFJAGFOKkP853M2nh467TCJ5FN-QuPpnkiW_qVijRxbis5dFYbbaRYFMFU87p46_Xd1B3iyjfN3GCX94DZMHYLsEIzvkB4MhW-Zt0Bpav-ScMAvxGbhz0jXaGB2Vq1Q7DoZGvtcP9rJJx/s800/sonora0056.jpg", "comment_count": 0 }, { "title": "vow of silence", "url": "https://cocktailvirgin.blogspot.com/2013/09/vow-of-silence.html", "published": "2013-09-17T09:00:00.004-04:00", "updated": "2017-07-14T20:36:13.833-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Joel", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (mole)", "lillet", "punt e mes", "rum" ], "ingredients": [ "1 oz Old Monk Rum", "1 oz Kina L'Avion d'Or", "1 oz Punt e Mes", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 oz Old Monk Rum\n1 oz Kina L'Avion d'Or\n1 oz Punt e Mes\n1 dash Mole Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nTwo Thursdays ago, we ventured over to Sichuan Garden II in Woburn for dinner. There, we were greeted by bartender Joel who wanted to showcase one of his new creations, the Vow of Silence. The recipe was created a few days before via a fortuitous mistake; when he went to grab Tempus Fugit's Gran Classico for a Rum Negroni variation, and he ended up with their Kina L'Avion d'Or instead.\nWhen intentionally made this way, the Vow of Silence offered a dark rum aroma that was brightened by the orange oil from the twist. A caramel and grape sip displayed the Kina's citrussy notes, and the rich rum continued on into the swallow where it was followed by bitter herbal flavors and a chocolate finish. So instead of a rum variation of a Negroni, it was more like a rum one of a\nHoots Mon\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXFyETw0l6GPdGy0_9FTEKKwH3T7_Ix1lhyO7V6fbxpHBPLQRUWuzBL6Mh9QVhEc6YHOToSDE7wjZxhBXM_c3n1xQvqRUBDVFt0RD4q8cciGlADzof-opaxSQE-AzvgZ0F0afv4igGrtr/s320/vowofsilence0057.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXFyETw0l6GPdGy0_9FTEKKwH3T7_Ix1lhyO7V6fbxpHBPLQRUWuzBL6Mh9QVhEc6YHOToSDE7wjZxhBXM_c3n1xQvqRUBDVFt0RD4q8cciGlADzof-opaxSQE-AzvgZ0F0afv4igGrtr/s800/vowofsilence0057.jpg", "comment_count": 0 }, { "title": "[hires fizz]", "url": "https://cocktailvirgin.blogspot.com/2013/09/hires-fizz.html", "published": "2013-09-17T09:16:00.001-04:00", "updated": "2017-07-14T20:35:31.377-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Joel", "source": "Sichuan Garden", "year": null }, "categories": [ "#sichuan-garden2", "cherry brandy", "cream", "cynar", "egg white", "lemon juice", "soda" ], "ingredients": [ "1 1/2 oz Cynar", "3/4 oz Cherry Heering", "3/4 oz Lemon Juice", "1 oz Cream", "1 Egg White", "3 dash Angostura Bitters" ], "instructions": "Shake once without ice and once with. Top with root beer, garnish with cherries, and add a straw.", "body_text": "1 1/2 oz Cynar\n3/4 oz Cherry Heering\n3/4 oz Lemon Juice\n1 oz Cream\n1 Egg White\n3 dash Angostura Bitters\nShake once without ice and once with. Top with root beer, garnish with cherries, and add a straw.\nFor a final drink, bartender Joel at Sichuan Garden offered up a Fizz drink for dessert. With Cynar as a base spirit and root beer as the bubbles, it sounded intriguing especially after recalling how well Cynar paired with Root liqueur in the\nEl Toro\n. For a name, I dubbed it the Hires Fizz with a nod to the Ramos  and to the creator of modern day root beer, Charles Hires. Once mixed, the root beer notes filled the nose. A rich, creamy caramel sip led into a swallow that began with the earthy and complex root beer and Cynar pairing and ended with a lingering cherry flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCmT3Opvg7i9vLYOuOsBW8P6WdMr6DyD6ZdC2f_CHuLc6LAZIziV76Ykom-ZjI7LiUxs-nMbPFucsI0AaOHJWOkhJXvDhzWer2J_YIxG30hG8Ll7W5pHg62fElguSkmV03lgRWYdaxmwg/s320/rootbeer0061.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCmT3Opvg7i9vLYOuOsBW8P6WdMr6DyD6ZdC2f_CHuLc6LAZIziV76Ykom-ZjI7LiUxs-nMbPFucsI0AaOHJWOkhJXvDhzWer2J_YIxG30hG8Ll7W5pHg62fElguSkmV03lgRWYdaxmwg/s800/rootbeer0061.jpg", "comment_count": 0 }, { "title": "life vest", "url": "https://cocktailvirgin.blogspot.com/2013/09/life-vest.html", "published": "2013-09-18T21:07:00.000-04:00", "updated": "2017-07-14T20:34:33.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Hoard", "source": "Teardrop Lounge", "year": 2013 }, "categories": [ "apricot liqueur", "lemon juice", "lillet", "vermouth (sweet)" ], "ingredients": [ "1 oz Sweet Vermouth (Cocchi)", "1 oz Cocchi Americano", "3/4 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Sweet Vermouth (Cocchi)\n1 oz Cocchi Americano\n3/4 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nTwo Saturdays ago, I picked up our copy of\nFood & Wine: Cocktails 2013\nand spotted the Life Vest created by Sean Hoard. Sean came up with the drink one night at the Teardrop Lounge in Portland, OR, for a friend who was meeting a girl at the bar. His friend wanted a lower proof libation so that he did not sink his chances with her, and Sean whipped up something inspired by the\nCulross\n.\nThe apricot and lemon juice aromas combined to produce an almost orange-like note. Grape and lemon paired on the sip and led into an apricot swallow that was modified by the sweet vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOufUHP0V5MhoEKSFUE5tmCagA003e5sgavXACLlLYtlbXoW2CkR1HcLuzyRXBDI3mUhoSua96iuy4FkDDDyUnxvzzW4CfOzA1PmWbmqu74PdfXTE2DOu6FQFyXQThyzxr4bG5NW3DHGES/s320/lifevest0063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOufUHP0V5MhoEKSFUE5tmCagA003e5sgavXACLlLYtlbXoW2CkR1HcLuzyRXBDI3mUhoSua96iuy4FkDDDyUnxvzzW4CfOzA1PmWbmqu74PdfXTE2DOu6FQFyXQThyzxr4bG5NW3DHGES/s800/lifevest0063.jpg", "comment_count": 4 }, { "title": "wicked wahine", "url": "https://cocktailvirgin.blogspot.com/2013/09/wicked-wahine.html", "published": "2013-09-19T11:22:00.000-04:00", "updated": "2017-07-14T20:33:55.470-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brice Ginardi", "source": "Okolemaluna Tiki Lounge", "year": null }, "categories": [ "bitters (Peychaud's)", "falernum", "grenadine", "lemon juice", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Spiced Rum (Kraken)", "1/4 oz Falernum (Velvet)", "1/4 oz Lemon Juice", "1/4 oz Lime Juice", "1/4 oz Passion Fruit Syrup (BG Reynolds)", "1/4 oz Grenadine", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orchid or another edible flower.", "body_text": "1 1/2 oz Spiced Rum (Kraken)\n1/4 oz Falernum (Velvet)\n1/4 oz Lemon Juice\n1/4 oz Lime Juice\n1/4 oz Passion Fruit Syrup (BG Reynolds)\n1/4 oz Grenadine\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Garnish with an orchid or another edible flower.\nTwo Mondays ago, we began the evening with a Tiki drink from\nImbibe Magazine\n. The libation called the Wicked Wahine was created by Brice Ginardi, Okolemaluna Tiki Lounge in Hawaii and reminded me of a little of a classic Hurricane. Once mixed, the dark rum notes paired with the passion fruit ones on the nose. The caramel on the sip contrasted the bright, sweet, but vague fruity note from the juices and syrups. Finally, the molassy rum continued on into the swallow along with spice notes especially clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SYJIJwkmmTRGC7x6Zj0bYf_dCvwFpDjQbAA9VH5TbPVl2TFjRDh9fjsmRJEk8X8gKE1LXkdpreV29mVDDL03-KF9BNm7F73Jv0gX0WSePjWh3ywKDfCiE6o364tF5pjQV9oS5OASZhdu/s320/wickedwahine0066.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SYJIJwkmmTRGC7x6Zj0bYf_dCvwFpDjQbAA9VH5TbPVl2TFjRDh9fjsmRJEk8X8gKE1LXkdpreV29mVDDL03-KF9BNm7F73Jv0gX0WSePjWh3ywKDfCiE6o364tF5pjQV9oS5OASZhdu/s800/wickedwahine0066.jpg", "comment_count": 0 }, { "title": "welcome stranger", "url": "https://cocktailvirgin.blogspot.com/2013/09/welcome-stranger.html", "published": "2013-09-20T10:45:00.000-04:00", "updated": "2017-07-14T20:33:03.446-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Official Mixer's Manual", "year": 1975 }, "categories": [ "brandy", "gin", "grenadine", "lemon juice", "orange juice", "swedish punsch" ], "ingredients": [ "1/6 Dry Gin (1/2 oz Martin Miller Westbourne)", "1/6 Swedish Punsch (1/2 oz Kronan)", "1/6 Brandy (1/2 oz Foret)", "1/6 Grenadine (1/2 oz)", "1/6 Lemon Juice (1/2 oz)", "1/6 Orange Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/6 Dry Gin (1/2 oz Martin Miller Westbourne)\n1/6 Swedish Punsch (1/2 oz Kronan)\n1/6 Brandy (1/2 oz Foret)\n1/6 Grenadine (1/2 oz)\n1/6 Lemon Juice (1/2 oz)\n1/6 Orange Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Wicked Wahine, I searched for recipes that would use the rest of the lemon juice that I squeezed for that drink. In Patrick Duffy's 1975 edition of\nThe Official Mixer's Manual\n, I spotted the Welcome Stranger which attracted me with its Swedish Punsch and reminded me of the classic\nTanglefoot\nfrom\nBarflies and Cocktails\n.\nThe Welcome Stranger's pomegranate aromas brightened the Swedish Punsch's tea and rum notes. Citrus and grenadine on the sip gave way to a curious melon-like swallow and a tannic finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincwKBMIxPujhQ2a-lxySDOV3fSMgp6WCxSs7YUVDEq_nZbjQ_QiqTUspFShr86XqKboH5GNGpNyaWC2HmDJxwXqDCUS0nDKlS2-CaVruZPHU_UeVJRB5LqL00uLE-dplXzlEeQ9dgW5h9/s320/welcomestranger0070.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincwKBMIxPujhQ2a-lxySDOV3fSMgp6WCxSs7YUVDEq_nZbjQ_QiqTUspFShr86XqKboH5GNGpNyaWC2HmDJxwXqDCUS0nDKlS2-CaVruZPHU_UeVJRB5LqL00uLE-dplXzlEeQ9dgW5h9/s800/welcomestranger0070.jpg", "comment_count": 0 }, { "title": "copper creel", "url": "https://cocktailvirgin.blogspot.com/2013/09/copper-creel.html", "published": "2013-09-21T12:29:00.001-04:00", "updated": "2017-07-14T20:32:24.446-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "curacao", "drambuie", "scotch", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXVII) was picked by Elana of the\nStir and Strain\nblog. The theme she chose was \"Smoke!\" which is amusing that it came after August's theme of \"Fire!\" Elana elaborated on her theme by describing, \"They say where there's smoke, there's fire – it isn't necessarily true if we’re down to the smoldering embers, but, well, they say it anyway. In our case, where there was fire, now there's smoke, and it's time to stoke your enthusiasm for the next challenge. Smoke has been everywhere this past year... For me, smoke is also a transitional element: it symbolizes the last summer bonfires, sitting around the fire pit making s'mores, and the start of the fragrant crackles from the fireplace announcing that fall is coming. For September's theme, I'd like to see how you interpret smoke. With your liquor or ingredients? Your glassware? Will you whip out a chemistry set to transform your cocktail into ghostly vapors? Do you own a home smoker, still in the box, that's never been used? Well then, you're welcome. Unpack those ideas and let's set off a couple smoke alarms this month for MxMo.\"\nI did contemplate all the ways that people have been incorporating smoke into drinks. While I have had glasses pre-rinsed with smoke, it always comes off a bit acrid to my palate. I also thought of gaining access to the smoker at work, but the kitchen there is often way too busy for fun and games. Therefore, I opted for the easy, traditional way by reaching for the smokiest thing I have on my shelves, Laphroaig Scotch. And from there, I set off to find a Scotch-based recipe to put it to use. My library adventure led me to grab the\nNorth Star Cocktails\nbook where I spotted the Copper Creel.\nCopper Creel\n• 1 1/2 oz Single Malt Scotch (Laphroaig 10 Year)\n• 3/4 oz Sweet Vermouth (Cocchi)\n• 1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n• 1/2 oz Drambuie\nStir with ice and strain into a cocktail coupe. Garnish with a lemon spiral.\nThe Copper Creel was created by Jesse Held of Minneapolis and appeared like a\nFancy\nversion of a\nRob Roy\ncrossed with a Rusty Nail. Once mixed, it offered a smoky aroma that was brightened by the twist's lemon oil. A honey, malt, and grape sip led into a smoky Scotch swallow and an orange peel-tinged finish. Despite three of the ingredients in the mix being sugary, the Scotch's smoke definitely helped to cut through the perception of sweetness here.\nSo thank you to Elana of Stir and Strain for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafeHfstPqgHr9rp4HWmfLKM8jrCt95lxj9-SyHYM3AHlOd2TiFEu9J8qXoErzWEBkJKTCYKZsjyQ6ZW2YMgQp_sBfASQF231TbrsQlD7U0VxXnXpvu3cBWusdD-RlecODjpgV04qTkWxY/s320/coppercreel0082.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "more than classic", "url": "https://cocktailvirgin.blogspot.com/2013/09/more-than-classic.html", "published": "2013-09-23T09:02:00.002-04:00", "updated": "2017-07-14T20:31:19.847-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Matthew Schrage", "source": "Central Kitchen", "year": null }, "categories": [ "#brickandmortar", "amaro", "aperol", "bitters (Angostura)", "rum", "st. germain" ], "ingredients": [ "1 oz La Favorite Rhum Agricole Amber", "1 oz Aperol", "1 oz Braulio Amaro Alpino", "1 barspoon St. Germain", "1 dash Angostura Bitters" ], "instructions": "Build in a rocks glass. Add ice and stir, garnish with an orange twist, and add straws.", "body_text": "1 oz La Favorite Rhum Agricole Amber\n1 oz Aperol\n1 oz Braulio Amaro Alpino\n1 barspoon St. Germain\n1 dash Angostura Bitters\nBuild in a rocks glass. Add ice and stir, garnish with an orange twist, and add straws.\nTwo Wednesdays ago, I ventured over to Brick & Mortar. For a drink, bartender Matthew Schrage suggested a recipe he crafted for the list at Central Kitchen, their downstairs neighbor. When he mentioned Amaro Braulio and rhum agricole, I was definitely interested. Moreover, with the Negroni-like feel and the rhum agricole and orange notes, it did make me think of Scott Holliday's\nDefensio\n.\nThe More than Classic proffered an orange and rich caramel note to the nose that gave way to rhum and herbal amaro aromas. The caramel continued on into the sip where it mingled with dark orange flavors. And the swallow began with the rhum and ended with menthol and other herbal notes from the Braulio. Overall, the drink tasted more like an aged molasses-based rum drink than an agricole one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5wzEYQIxGCDqNLqMVhRInrX00k97nNfvR-R_jiUp1oLguNJHBbrT1hdVPNy7Uruc7rOMq86dULbiuODeyHkYgftTKMRfTbGBa_-TB-yiSWbd8l3YNmFIR3_AFYu4JM9XG7CQjq8tSRn_/s320/morethanclass0071.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5wzEYQIxGCDqNLqMVhRInrX00k97nNfvR-R_jiUp1oLguNJHBbrT1hdVPNy7Uruc7rOMq86dULbiuODeyHkYgftTKMRfTbGBa_-TB-yiSWbd8l3YNmFIR3_AFYu4JM9XG7CQjq8tSRn_/s800/morethanclass0071.jpg", "comment_count": 0 }, { "title": "speaking in tongues", "url": "https://cocktailvirgin.blogspot.com/2013/09/speaking-in-tongues.html", "published": "2013-09-24T09:13:00.000-04:00", "updated": "2017-07-14T20:30:35.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Mike Ryan", "source": "Sable Kitchen & Bar", "year": null }, "categories": [ "#brickandmortar", "amaro", "bitters (Angostura)", "bitters (Peychaud's)", "lemon juice", "mezcal", "simple syrup" ], "ingredients": [ "1 oz Strawberry-infused Crema Mezcal", "1 oz Luxardo Amaro Abano", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Peychaud's Bitters", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Strawberry-infused Crema Mezcal\n1 oz Luxardo Amaro Abano\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Peychaud's Bitters\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nFor my second drink at Brick & Mortar, bartender Matthew Schrage showcased another drink that he put on the menu downstairs at Central Kitchen, namely a variation on Speaking in Tongues. The\noriginal\nwas created by Mike Ryan from Sable Kitchen & Bar in Chicago. In order to save time per order, Matt infused mezcal with strawberries à la\nTequila Por Mi Amante\ninstead of the muddling step; the only other changes were slight decreases in lemon juice and simple syrup and using the sweetened crema mezcal instead of regular.\nOnce mixed, the Speaking in Tongues offered an herbal strawberry aroma. A sweet, fruity, and lemon sip gave way to a strawberry and Amaro Abano bitter combination on the swallow. After a few sips, the mezcal began to become more noticeable on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NMF7nVynzQVB3vZfFwVznwX1VeJN_xSJ1o8CK2CL9xkfpRsNJthFtlVc86oZaAKc94TkmdxDkOprjPHRQ4b26XefPO45OtMd1TldlDyTsxmNnkzrJ1o91jjpQUdZMJtaRPYSpiaIOk4y/s320/speakingtong0072.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NMF7nVynzQVB3vZfFwVznwX1VeJN_xSJ1o8CK2CL9xkfpRsNJthFtlVc86oZaAKc94TkmdxDkOprjPHRQ4b26XefPO45OtMd1TldlDyTsxmNnkzrJ1o91jjpQUdZMJtaRPYSpiaIOk4y/s800/speakingtong0072.jpg", "comment_count": 0 }, { "title": "the copywriter", "url": "https://cocktailvirgin.blogspot.com/2013/09/the-copywriter.html", "published": "2013-09-25T08:54:00.000-04:00", "updated": "2017-07-14T20:29:52.397-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Steven Weiss", "source": "Craftbar", "year": null }, "categories": [ "honey", "lemon juice", "soda", "vermouth (sweet)", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Knappogue Castle 1995)", "3/4 oz Lemon Juice", "1/2 oz Sweet Vermouth", "1/2 oz Honey Syrup (1:1)" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Top with soda water and garnish with a lemon twist.", "body_text": "2 oz Irish Whiskey (Knappogue Castle 1995)\n3/4 oz Lemon Juice\n1/2 oz Sweet Vermouth\n1/2 oz Honey Syrup (1:1)\nShake with ice and strain into a Collins glass filled with ice. Top with soda water and garnish with a lemon twist.\nTwo Saturdays ago, I decided to make a Highball that I spotted on\nSeriousEats\ncalled the Copywriter. The recipe was created by Steven Weiss of Craftbar in New York City, and I was drawn towards it because it seemed like a tall and less herbal version of John McElroy's\nSacrilege\n. Once mixed, the Copywriter offered a lemon oil and Irish whiskey aroma. A lemon, grape, honey, and malt medley on the sip slid into a smoothed whiskey swallow with floral notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdMd823PjwmbWkZW5wY_UrkqDE_RR-x4AdXRqg3JpSPF3i8G3-ldI0ICoU4fstpJNF08YwllKLgm_Eh-qyi7NVd8fkW4mQHZg_F4uYSgEMnmBw-H_wdqFOduE9o2F1LEbdvKFgmyR0KAh/s320/copywriter0073.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdMd823PjwmbWkZW5wY_UrkqDE_RR-x4AdXRqg3JpSPF3i8G3-ldI0ICoU4fstpJNF08YwllKLgm_Eh-qyi7NVd8fkW4mQHZg_F4uYSgEMnmBw-H_wdqFOduE9o2F1LEbdvKFgmyR0KAh/s800/copywriter0073.jpg", "comment_count": 3 }, { "title": "oaxacan dead", "url": "https://cocktailvirgin.blogspot.com/2013/09/oaxacan-dead.html", "published": "2013-09-28T17:36:00.000-04:00", "updated": "2017-07-14T20:29:06.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ethan", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "apricot liqueur", "bitters (orange)", "bitters (Peychaud's)", "falernum", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Sombra Mezcal", "1/2 oz Falernum", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Lime Juice", "2 dash Peychaud's Bitters", "2 dash Orange Bitters" ], "instructions": "Shake with ice and pour into a rocks glass. Garnish with mint and add straws.", "body_text": "1 1/2 oz Sombra Mezcal\n1/2 oz Falernum\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Lime Juice\n2 dash Peychaud's Bitters\n2 dash Orange Bitters\nShake with ice and pour into a rocks glass. Garnish with mint and add straws.\nTwo Sundays ago, Andrea and I stopped in at Deep Ellum on our way home from central Massachusetts. For a start, I asked bartender Ethan for a drink, the Oaxacan Dead, that he mentioned last time but he lacked falernum at the bar to make the recipe. Ethan explained how it all started with the name, and he figured that something that sounded like \"Walkin' Dead\" needed to be a Zombie riff. From there, he crafted the recipe and based it off some of the later apricot-liqueur containing\nZombie\nrecipes that first appeared in the literature around 1941 (opposed to the classic\n1934 Zombie\n).\nThe Oaxacan Dead led off with a mint aroma from the garnish. The sip offered up a lime flavor along with a vague fruitiness, and the mezcal began the swallow which faded away into an apricot, clove, and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii06saJD37dgGTN19-wpmCVGpD7ghEnVKedvwXlC7h0uW4zLByNjAWp8sT_rCKyz-fPrDahG5rBK2Cs1KzHqQ-u5LsJDRoL8gVBrnO5qmPfj8FiCsZfL2CpfCep3TMxCJbB2fFPPhtgv9e/s320/oaxacandead0074.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii06saJD37dgGTN19-wpmCVGpD7ghEnVKedvwXlC7h0uW4zLByNjAWp8sT_rCKyz-fPrDahG5rBK2Cs1KzHqQ-u5LsJDRoL8gVBrnO5qmPfj8FiCsZfL2CpfCep3TMxCJbB2fFPPhtgv9e/s800/oaxacandead0074.jpg", "comment_count": 0 }, { "title": "tin can telephone", "url": "https://cocktailvirgin.blogspot.com/2013/09/tin-can-telephone.html", "published": "2013-09-28T18:00:00.002-04:00", "updated": "2023-12-04T13:01:47.671-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#russell house tavern", "*original", "applejack", "benedictine", "bitters (orange)", "suze", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Laird's Bonded Apple Brandy", "1 1/4 oz Sweet Vermouth", "1 1/4 oz Salers Gentian Liqueur", "1/4 oz Benedictine", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/4 oz Laird's Bonded Apple Brandy\n1 1/4 oz Sweet Vermouth\n1 1/4 oz Salers Gentian Liqueur\n1/4 oz Benedictine\n2 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nA few weeks ago at work, I crafted a riff on the classic\nMarconi Wireless\n. It started with me thinking about how well gentian liqueurs like Salers pair with sweet vermouth such as in the\nHarry Palmer\n. After failing with a Cognac-based idea, I switched over to apple brandy and worked it well into a three equal parts Negroni-like number that included the orange bitters which appear in the Marconi Wireless. Since we do a 4 ounce pour at the bar, I was left with a recipe that was a quarter ounce short. While the original was good, it was improved with the earthy, herbal, and chocolate notes of Benedictine; I tried that knowing how well apple brandy and Benedictine pair in drinks like the\nFull House #2\n. I also tried Yellow Chartreuse, another excellent apple brandy pairing, but at one-sixteenth of the mix, it was lost. So in the end, it seemed less like a Negroni structure and more like a Vieux Carré.\nFor a name, I made things more grounded given the earthiness of the gentian and Benedictine and took the communication theme and dubbed it the Tin Can Telephone. Once mixed, it offered a lemon oil and apple aroma. A sweet orange and grape sip gave way to an apple swallow with an earthy, herbal, and chocolate finish. When I made it for Ethan of Deep Ellum when he sat at my bar, he thought that I had used Punt e Mes perhaps due to the Salers and sweet vermouth combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR8AxR84R8_k7UrU9N0Ew7i8tMDGxENHEHj9gXtDpjsdhMhuX_YvdJW3yp5TzXsgr4iB0Dv4-UNQkV_zidMtuaznYJKsuSxi3oiy6Qj6ABVAv9jfdP9uAIrPsra4YTfTt5SOAurNDwru0MCg7c8vkHvEbjnYTMbbIPCNR41MQ9uiwyt4UhDLARQQcwP4A/s320/tincantelephone_barnotes602d_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR8AxR84R8_k7UrU9N0Ew7i8tMDGxENHEHj9gXtDpjsdhMhuX_YvdJW3yp5TzXsgr4iB0Dv4-UNQkV_zidMtuaznYJKsuSxi3oiy6Qj6ABVAv9jfdP9uAIrPsra4YTfTt5SOAurNDwru0MCg7c8vkHvEbjnYTMbbIPCNR41MQ9uiwyt4UhDLARQQcwP4A/s800/tincantelephone_barnotes602d_400.jpg", "comment_count": 0 }, { "title": "storm cloud", "url": "https://cocktailvirgin.blogspot.com/2013/09/storm-cloud.html", "published": "2013-09-30T08:43:00.002-04:00", "updated": "2017-07-14T20:08:46.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "fernet-branca", "grapefruit juice", "lillet", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Cocchi Americano", "1/2 oz Fernet Branca", "1 oz Grapefruit Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice. Top with soda, add a straw, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Cocchi Americano\n1/2 oz Fernet Branca\n1 oz Grapefruit Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a Collins glass filled with fresh ice. Top with soda, add a straw, and garnish with a grapefruit twist.\nTwo Mondays ago, I decided to check out Tony Maws' sister restaurant to Craigie on Main called Kirkland Tap & Trotter. I heard on social media that they had done their soft opening the week before and read a Tweet that week that the bar was open. What I missed was that I was showing up on opening day, and the place was pretty packed despite me arriving close to the 5pm open. Luckily, bar manager Tyler Wang pointed out a nice column near the service window to lean against that had a rail for drinks. For my first libation, I opted for something light -- an aperitif called the Storm Cloud that sort of reminded me of his\nTriumph of Pompei\nthat he crafted at No. 9 Park. Since the bar was a few deep at this point, I opted to get my information by email. Tyler explained, \"The storm cloud is named after Seth 'Lightning' Moskowitz, Matt 'Thunder' Pearlson, and Diego 'Boom' Torres, and Seth's brother Andrew 'The (thunder) Clap'. It's my first menu I had a couple tributes to make to old friends. But also, with the aggressive nature of the various ingredients it was like a bartenders Highball in the vein of a dark and stormy.\"\nThe grapefruit twist's aroma filled the Storm Cloud's bouquet. A carbonated orange, grapefruit, and caramel sip led into a swallow where the Fernet Branca melded with the citrus for a bitter herbal complexity that was light on the menthol.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtFQoqEv3kndl20oMw-nb8Rs8UcBdRzQD1QtRTWyLbYQbPnGJsgwWP3wdPeomhw-SNXjXuYG2_zKof5sLtFtiSPhttvEoZN8wBbkpaLWExtlfCk37fLXgmRXJU-JFnTfpZ7d23jVPetSE/s320/stormcloud0075.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtFQoqEv3kndl20oMw-nb8Rs8UcBdRzQD1QtRTWyLbYQbPnGJsgwWP3wdPeomhw-SNXjXuYG2_zKof5sLtFtiSPhttvEoZN8wBbkpaLWExtlfCk37fLXgmRXJU-JFnTfpZ7d23jVPetSE/s800/stormcloud0075.jpg", "comment_count": 1 }, { "title": "a tale of two kitties", "url": "https://cocktailvirgin.blogspot.com/2013/10/a-tale-of-two-kitties.html", "published": "2013-10-01T08:51:00.000-04:00", "updated": "2017-07-14T20:07:53.164-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "rocks glass", "technique": "dry shake", "attribution": { "creator": "Tyler Wang", "source": null, "year": null }, "categories": [ "#kirklandtaptrotter", "lime juice", "orgeat", "pimento dram", "rum" ], "ingredients": [ "1 3/4 oz Plantation Dark Rum", "3/8 oz Orgeat", "3/8 oz Allspice Dram", "1/2 oz Lime Juice" ], "instructions": "Dry shake with a spent half lime shell and pour over a rocks glass filled with crushed ice. Add a straw.", "body_text": "1 3/4 oz Plantation Dark Rum\n3/8 oz Orgeat\n3/8 oz Allspice Dram\n1/2 oz Lime Juice\nDry shake with a spent half lime shell and pour over a rocks glass filled with crushed ice. Add a straw.\nFor my next drink, since the place was so busy, I pre-ordered my second drink along with my first so that I did not have to waste too much of their time. When the bartenders saw that my drink was finished, I gave my nod and they embarked on my second libation, A Tale of Two Kitties. Bar manager Tyler Wang later explained the curious name by describing how it was a tribute to \"the long lost and beloved Stephen the cat, and his owners love of rum\nLion's Tails\n.\" The Rum Lion's Tail seems like such a more logical step than the classic Bourbon one as I previously noted in the\nHair of the Lion\nfrom the\nNorth Star Cocktails\nbook.\nThe Tiki-styled drink began with a lime oil aroma. The lime theme continued into the sip along with almond and caramel notes, and the swallow offered the pairing of the dark rum and the allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlrowAlsIOQ5FC7Ld5_tvrjz8po9jA7G4jMJ2Qzan79LAeUzBjeOqP-niQpU8XjF5KrboZCIBGLW5Pt8u2Dv6jCqEDojZnh7t28ANlrTz0pCu0CaO_q3tPqOxye7egbvdTHASSsotUHXS/s320/twokitties0077.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlrowAlsIOQ5FC7Ld5_tvrjz8po9jA7G4jMJ2Qzan79LAeUzBjeOqP-niQpU8XjF5KrboZCIBGLW5Pt8u2Dv6jCqEDojZnh7t28ANlrTz0pCu0CaO_q3tPqOxye7egbvdTHASSsotUHXS/s800/twokitties0077.jpg", "comment_count": 1 }, { "title": "bamboozled", "url": "https://cocktailvirgin.blogspot.com/2013/10/bamboozled.html", "published": "2013-10-03T20:00:00.001-04:00", "updated": "2025-10-22T13:34:17.924-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Treadway and Melinda Maddox", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "gin", "lillet", "sherry", "simple syrup", "walnut liqueur" ], "ingredients": [ "1 1/4 oz Amontillado Sherry", "1 oz Cocchi Americano", "1/2 oz Fords Gin", "1/8 oz Nux Alpina Walnut Liqueur", "1/8 oz Demerara Syrup", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/4 oz Amontillado Sherry\n1 oz Cocchi Americano\n1/2 oz Fords Gin\n1/8 oz Nux Alpina Walnut Liqueur\n1/8 oz Demerara Syrup\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, I ventured down to Backbar where I found a seat in front of bartender Sam Treadway. For a start, I asked Sam for the Bamboozled, their spin on the classic\nBamboo\ncocktail. Sam described how the recipe was a collaboration between bartender Melinda Maddox and himself, and their use of walnut liqueur intrigued me for it seemed like it would accentuate the inherent nuttiness in most Amontillados.\nThe Bamboozled began with a nutty grape aroma that shared light citrus notes. A dark, dry grape sip led into a nutty swallow with a lingering citrus element.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcuG01P5ubzFn51bV1AQo-zQv-4pTSNBa5SmXKc2wpuKmUtV6tRUNYMuEprqrix9uNhjs8TS-T52fXndM-d0vo_HSOLGODouijRvQn1hAUaXVH-N_cxXDtKOikJaFNglD6QFH8AToOzTzy/s320/bamboozled0083.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcuG01P5ubzFn51bV1AQo-zQv-4pTSNBa5SmXKc2wpuKmUtV6tRUNYMuEprqrix9uNhjs8TS-T52fXndM-d0vo_HSOLGODouijRvQn1hAUaXVH-N_cxXDtKOikJaFNglD6QFH8AToOzTzy/s800/bamboozled0083.jpg", "comment_count": 0 }, { "title": ":: whisky live (boston) ::", "url": "https://cocktailvirgin.blogspot.com/2013/10/whisky-live-boston.html", "published": "2013-10-03T22:37:00.001-04:00", "updated": "2019-07-14T13:29:23.986-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "whiskey" ], "ingredients": [], "instructions": null, "body_text": "Wednesday night, I attended the\nWhisky Live\nevent at the Park Plaza Castle. I was quite surprised at the number of types of spirits represented there since I expected a mostly whisk(e)y evening. In fact, it was not until my third booth that I actually tried a grain distillate. I was impressed with the number of Boston bartenders, bar managers, and booze celebrities that lined the booths along side the regular cast of brand ambassadors and distillers. In that way, it made approaching some of the booths more accessible. Here are some of the highlights of the evening:\n• When someone asks if you want to taste some really weird stuff that is not on display, definitely agree! Indeed, Arik Torren after showcasing the\nFidencio Mezcal\nlineup, he brought out a trio of bottles that my notes say were \"La Venenosa Jalisco.\" These spirits are made in Jalisco, the land of tequila, but with non-Blue Webber agave; therefore, they are not tequilas and since they fall out of the regions that produce mezcal, they are not that either. In fact, I had never even heard of these agave types. One used\nMaximilian\nagave with a single pass over the still to yield a high acidity spirit with vegetal and anise spice notes. The\nRhodacantha\nagave spirit saw two distillation runs through a partially wooden still that had a tree trunk in the middle. It yielded mineral, herbal, and cedar notes. Finally, the\nInaquidens\n, a big agave nicknamed \"el bruto,\" provided a curious root vegetable and cheese aroma with glorious vegetal notes and high acidity after a single pass over the still.\n• Ed Hamilton of the\nMinistry of Rum\nrepresented his\nCaribbean Spirits\nline. Of note was their\nHamilton Jamaican Pot Still Black Rum\nthat had a delightly complex flavor without being overbearing like other Jamaican rums like Smith & Cross or J. Wray. There is also a gold rum under the same label but that was not available to taste.  Another rum series of note was ones made in St. Lucian on a pot still with Guyanan molasses; out of the 5, 7, and 9 year ages, the 7 was the sweet spot in this series.\n• I previously mentioned the\nSons of Liberty\ndistillery in Rhode Island last year at the\nOrigin tasting event\naround the time of the Boston Cocktail Summit. Last time I was impressed by their unhopped stout beer distilled into a whiskey. This time despite my skepticism, I was drawn in by their winter seasonal\nPumpkin Spice Whiskey\n. Roasted pumpkins mixed with American single malt whiskey came across as elegantly as some of the finer pumpkin beers out there.\n• The\nSam Adams\nbooth had two noteworthy items. The first was their 2012 10th Anniversary\nUtopia\nbeer that was aged in Buffalo Trace whiskey barrels, tawny and ruby port casks, and rum barrels from Nicaragua that finishes out around 29% ABV. The end result is very rich with nutty, port, maple, and caramel flavors. The other was\nBerkshire Mountain Distillers' Bourbon\naged four years in Utopia casks.\n• My favorite single malt Scotch was\nOban Distiller's Edition\nsecondarily aged in\nMontilla Fino\nsherry casks. The whisky displayed elegant oxidized apple and dry white grape flavors on top of the grain and smoke.\n• I was also impressed by\nDiep 9 Genevers\nmade in Belgium with the old style being the winner with its sweet, malty, and earthy notes that did not come across as aggressively as say Bols Genever. Yes, Genevers can be made in both the Netherlands and Belgium.\n•\nGrandTen Distilling\nshowcased their collaboration with the\nCooley Distillery\nin Ireland. It is a \"\nSouth Boston Irish Whiskey\n\" made in Carlingford, Ireland, and bottled here in South Boston.\n• Finally, I got to re-taste\nButterfly Classic Absinthe\nbased off of a 1905 recipe that was produced here in Boston (although the current spirit is made in Switzerland). The ingredients mentioned are grande wormwood, petitite wormwood, hyssop, melissa, peppermint, anise, star anise, fennel, and citrus. Overall, it came across as licorice, mint, and citrus and rather accessible.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfSJSS3J_aKsWa5VvUwVWol1GiO6BnieIp1M_1LCJyEKr3zkb0L4nD3WvqS8TwQ3pi1fdM23NoYH-H5_RBAWbhLlFrFkT3b3vMbxzH6iEmmLQkHOa42ocgWpLkMSlreaC5praduUfC06m/s320/utopia_beer.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfSJSS3J_aKsWa5VvUwVWol1GiO6BnieIp1M_1LCJyEKr3zkb0L4nD3WvqS8TwQ3pi1fdM23NoYH-H5_RBAWbhLlFrFkT3b3vMbxzH6iEmmLQkHOa42ocgWpLkMSlreaC5praduUfC06m/s800/utopia_beer.jpg", "comment_count": 0 }, { "title": "it's arrack!", "url": "https://cocktailvirgin.blogspot.com/2013/10/its-arrack.html", "published": "2013-10-04T11:00:00.000-04:00", "updated": "2017-07-14T20:05:31.927-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Kyle Powell", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "batavia arrack", "bitters (Angostura)", "chartreuse (yellow)", "ginger beer", "lemon juice", "sherry" ], "ingredients": [ "1 oz Batavia Arrack", "1 oz Amontillado Sherry", "1/2 oz Yellow Chartreuse", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Top with 2 oz ginger beer and garnish with a dash of Angostura Bitters.", "body_text": "1 oz Batavia Arrack\n1 oz Amontillado Sherry\n1/2 oz Yellow Chartreuse\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass filled with ice. Top with 2 oz ginger beer and garnish with a dash of Angostura Bitters.\nFor my next drink at Backbar, I asked bartender Sam Treadway for something that they made during their Star Wars week event called \"It's Arrack!\" (I believe they were calling the bar Admiral Backbar that week). Sam came up with the pun on Admiral Ackbar's \"It's a trap!\" saying and asked bartender Kyle Powell to come up with the drink based off of the name. Overall, the general feel reminded me a little of the\nRestauranteur\n.\nThe libation's nose contained ginger, herbal, and allspice notes. A sweet, carbonated lemon and grape sip gave way to a Batavia Arrack funky swallow and a nutty, gingery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOK0R41lDVl7dqwaK9o3MRhyT-HjVE4SaAevWLyj0PoyXE-Q1c7dfUxVH8SYeFUmYTEFUba2nr-ZV680Bvhe7TYItfOuY_IbAkZKafZK3uw5Hw8MJGg8Yzk1Q7yyBGaQkeRoRpSfmJgRa/s320/itsarrack0084.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOK0R41lDVl7dqwaK9o3MRhyT-HjVE4SaAevWLyj0PoyXE-Q1c7dfUxVH8SYeFUmYTEFUba2nr-ZV680Bvhe7TYItfOuY_IbAkZKafZK3uw5Hw8MJGg8Yzk1Q7yyBGaQkeRoRpSfmJgRa/s800/itsarrack0084.jpg", "comment_count": 0 }, { "title": "prosecutor", "url": "https://cocktailvirgin.blogspot.com/2013/10/prosecutor.html", "published": "2013-10-07T11:00:00.000-04:00", "updated": "2017-07-14T20:04:48.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Joey Packard", "source": "Drink", "year": null }, "categories": [ "#spoke", "chartreuse (yellow)", "lemon juice", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Yellow Chartreuse", "1/2 oz St. Germain", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Yellow Chartreuse\n1/2 oz St. Germain\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass.\nTwo Mondays ago, I stopped into Spoke in Davis Square. There, I found a seat in front of bartender California Gold and asked for the Prosector off of the chalk board menu. Cali explained how the recipe was created by Joey Packard at Drink and named by Rachel Maddow. The Prosecutor was Josey's crack at a Last Word variation, but in the end, things were better balanced in this 3:1:1:1 ratio than in a Last Word-like equal parts format.\nThe rye whiskey's aroma joined the floral notes of St. Germain and the herbal ones of Yellow Chartreuse on the nose. Next, a lemon, malt, and honey sip gave way to a rye, herbal, and floral swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRiPIN05AxeVhOG_JJDXbfn3TCFBt9rtDF6-IskqkuRCRl8f7Z4ORCuoF1py_fyu6DSzHCiDT_1y-XHlCMF4o5gFoaJsAKBNRZkdNj9VS-G6cWk4A6pvH4cY5K6d-QhjM76Fy3cO_nmTI/s320/prosecutor0086.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRiPIN05AxeVhOG_JJDXbfn3TCFBt9rtDF6-IskqkuRCRl8f7Z4ORCuoF1py_fyu6DSzHCiDT_1y-XHlCMF4o5gFoaJsAKBNRZkdNj9VS-G6cWk4A6pvH4cY5K6d-QhjM76Fy3cO_nmTI/s800/prosecutor0086.jpg", "comment_count": 0 }, { "title": "shadows & tall trees", "url": "https://cocktailvirgin.blogspot.com/2013/10/shadows-tall-trees.html", "published": "2013-10-08T10:30:00.000-04:00", "updated": "2017-07-14T20:04:08.739-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "*original", "bitters (Angostura)", "cynar", "simple syrup (cinnamon)", "vermouth (sweet)", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon", "1 oz Cocchi Sweet Vermouth", "1/2 oz Cynar", "1/4 oz Nocino Walnut Liqueur", "1/4 oz Cinnamon Syrup", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a Double Old Fashioned glass filled with fresh ice cubes. Garnish with an orange twist and add straws.", "body_text": "2 oz Four Roses Bourbon\n1 oz Cocchi Sweet Vermouth\n1/2 oz Cynar\n1/4 oz Nocino Walnut Liqueur\n1/4 oz Cinnamon Syrup\n1 dash Angostura Bitters\nStir with ice and strain into a Double Old Fashioned glass filled with fresh ice cubes. Garnish with an orange twist and add straws.\nTwo weeks or so ago during one of my dinner shifts at Russell House Tavern, a guest asked for an old house classic, the\nWigglesworth\n. When I explained that we did not have the requisite apple-cinnamon syrup, she put her faith in me to craft \"Fall in a glass\" using a similar Bourbon base. As I thought about my autumnal walks to and from work, I thought of the tall walnut trees that have been dropping their finger-staining fruits along the sidewalk; moreover, I considered the change from green to earthier aromas in the air. Working with the Bourbon, I opted for sweet vermouth to make a sort of Manhattan-like rift. With the walnut trees and earthier aromas in mind, I included Nocino and Cynar, respectively. And to tie it all back to the Wigglesworth, I added a bit of spice notes from Angostura Bitters and the cinnamon syrup we have on hand for a few of the current menu items.\nThe orange twist added fresh citrus notes over the Bourbon and hints of dark nuttiness and cinnamon spice. A sweet malt and grape sip led into a Bourbon swallow with rounded dark bitterness and a cinnamon finish. Amy from Delaware was so pleased with this drink that she ordered a second one and convinced a gentleman to her left to order the third Shadows & Tall Trees of the evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Kl0zEx9Y6wiggGwtK8szvBmV2HNx0cehR8WbiU7MK296OCskOCEeZj2c1i_EEOpvXzgMMSm1VRkoytHH-6EVX22j5hDIuVNavJOjSt7gYQ8d7AAMQt9gAVuwuuMh5wv5eEwqTxhiAs9i/s320/shadows0619.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Kl0zEx9Y6wiggGwtK8szvBmV2HNx0cehR8WbiU7MK296OCskOCEeZj2c1i_EEOpvXzgMMSm1VRkoytHH-6EVX22j5hDIuVNavJOjSt7gYQ8d7AAMQt9gAVuwuuMh5wv5eEwqTxhiAs9i/s800/shadows0619.jpg", "comment_count": 0 }, { "title": "chasing fireflies", "url": "https://cocktailvirgin.blogspot.com/2013/10/chasing-fireflies.html", "published": "2013-10-10T08:08:00.000-04:00", "updated": "2017-07-14T20:01:19.570-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#trina's starlite lounge", "chartreuse (green)", "lime juice", "orange juice", "orgeat", "tequila" ], "ingredients": [ "1 1/2 oz El Jimador Tequila Blanco", "1/2 oz Green Chartreuse", "1/2 oz Orgeat", "1/2 oz Orange Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and pour into a rocks glass. Garnish with a lime wedge and add straws.", "body_text": "1 1/2 oz El Jimador Tequila Blanco\n1/2 oz Green Chartreuse\n1/2 oz Orgeat\n1/2 oz Orange Juice\n1/2 oz Lime Juice\nShake with ice and pour into a rocks glass. Garnish with a lime wedge and add straws.\nTwo Sundays ago, we ventured over to Trina's Starlite Lounge for dinner. There, we found seats at the bar in front of bartender Emma Hollander. For a first cocktail, I asked Emma for the Chasing Fireflies off of the \"Tasty Drinks from Good People\" section of their menu, and that guest recipe was donated by Tony Iamunno of Stoddard's.\nChasing Fireflies began with a lime and perfume-y aroma. A citrus sip yielded a smooth orange and lime flavor, and the swallow showcased the tequila followed by a nutty and herbal finish. Perhaps the drink had shades of Trader Vic's\nPinky Gonzalez\nto it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWb9heklDaSf3298nmb4Tqj4fIoi3HAKvO_rh7vw0JaBygpKu7zqjIFWPILpiixNcPcil9UsxTUQNEG8slNKqMT66cvPcRc6TQh1L3No7ehinqf-Ss-4dwjqJRTt5bNVLuKK2niCrrFZEF/s320/chasingfireflies0089.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWb9heklDaSf3298nmb4Tqj4fIoi3HAKvO_rh7vw0JaBygpKu7zqjIFWPILpiixNcPcil9UsxTUQNEG8slNKqMT66cvPcRc6TQh1L3No7ehinqf-Ss-4dwjqJRTt5bNVLuKK2niCrrFZEF/s800/chasingfireflies0089.jpg", "comment_count": 0 }, { "title": "death or glory", "url": "https://cocktailvirgin.blogspot.com/2013/10/death-or-glory.html", "published": "2013-10-10T12:30:00.000-04:00", "updated": "2017-07-14T20:00:41.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "bitters (Angostura)", "cherry brandy", "lemon juice", "rum" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Old Monk Rum", "1/2 oz Angostura Bitters", "1 oz Cherry Heering", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Old Monk Rum\n1/2 oz Angostura Bitters\n1 oz Cherry Heering\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass. Garnish with a lemon twist.\nFor my second drink at Trina's Starlite Lounge, I asked bartender Emma Hollander about the Death or Glory. I was drawn to in part because of The Clash reference and because Angostura Bitters was listed third in the line up. After asking if the show position was for a reason, she confirmed that it was a bit more than a few dashes and described how bartender Beau Sturm concocted this libation. The heavy Angostura and Cherry Heering pairing reminded me of drinks like Ryan Lotz's\nCalabura Flip\nand the\nHot Shot\nfrom the 1937\nUKBG Approved Cocktails\nbook.\nThe Death or Glory began with a lemon oil aroma with cherry notes and rum funk; later, the drink's nose was more smokey and Angostura driven. A dark lemon and cherry sip led into a rum dried out by Angostura Bitters swallow and a spice and Smith & Cross funky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTCB7MBOhCSSHc_zYXXQDYsNTKxvE2A1fUYajqXmZsIAboeNDxjCaJWHLtBkwwXtHdPCv5Lid4CBhj6zq3YZ0w93t5AvEhkn3jd8B94ok2sH3iPOIPsYPGNVoviUxIAwsCgnhXnGNpuRM/s320/deathorglory0090.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTCB7MBOhCSSHc_zYXXQDYsNTKxvE2A1fUYajqXmZsIAboeNDxjCaJWHLtBkwwXtHdPCv5Lid4CBhj6zq3YZ0w93t5AvEhkn3jd8B94ok2sH3iPOIPsYPGNVoviUxIAwsCgnhXnGNpuRM/s800/deathorglory0090.jpg", "comment_count": 0 }, { "title": "otoño", "url": "https://cocktailvirgin.blogspot.com/2013/10/otono.html", "published": "2013-10-12T08:33:00.000-04:00", "updated": "2017-07-14T19:59:54.989-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Naomi Levi", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "lime juice", "rum", "sherry", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Lustau East India Solera Sherry", "1/2 oz Ron Bermudez Aged Rum", "3/4 oz Lime Juice", "1/2 oz Vanilla Syrup", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a Highball glass filled with fresh ice. Garnish with a lime slice and add a straw.", "body_text": "1 1/2 oz Lustau East India Solera Sherry\n1/2 oz Ron Bermudez Aged Rum\n3/4 oz Lime Juice\n1/2 oz Vanilla Syrup\n1/4 oz Cinnamon Syrup\nShake with ice and strain into a Highball glass filled with fresh ice. Garnish with a lime slice and add a straw.\nTwo Mondays after my DJ gig, Andrea and I wandered over to Eastern Standard where Kevin-not-Martin and Seth Freidus were manning the bar. For a libation, my eyes drifted over to the new \"Sherry Baby\" section of the menu. After discussing my options with Seth, I decided to pick Naomi Levi's fall-themed Otoño as a start and to have one of his Tiki-esque drinks later.\nThe Otoño began with lime oil aromas with hints of grape. The lime juice and grape pairing continued on into the sip, and the swallow offered rum and nutty sherry flavors along with a growing cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqDHUh8RaoYEprf2R9bewSuo1sFPi4cg0s61cwJuX0dvcaqZWHuANUVLF3kUxQhSYeJd_seEGL04z4_DbEj1Ecuuz0jvmfP-GAT27mHZl4Y2vQksj_tmFE14nZ3SegF3PW2LLyGUDmW-_/s320/easternstd2_0631.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqDHUh8RaoYEprf2R9bewSuo1sFPi4cg0s61cwJuX0dvcaqZWHuANUVLF3kUxQhSYeJd_seEGL04z4_DbEj1Ecuuz0jvmfP-GAT27mHZl4Y2vQksj_tmFE14nZ3SegF3PW2LLyGUDmW-_/s800/easternstd2_0631.jpg", "comment_count": 0 }, { "title": "pizarro's voyage", "url": "https://cocktailvirgin.blogspot.com/2013/10/pizarros-voyage.html", "published": "2013-10-13T11:08:00.000-04:00", "updated": "2017-07-14T19:58:27.888-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Seth Freidus", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "grenadine", "lime juice", "pineapple juice", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz La Diablada Pisco", "1/2 oz Plantation 5 Year Barbados Rum", "3/4 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Grenadine", "1/4 oz Vanilla Syrup" ], "instructions": "Shake with ice and strain into a Highball glass filled with fresh ice. Garnish with a lime slice and cherry, and add a straw.", "body_text": "1 1/2 oz La Diablada Pisco\n1/2 oz Plantation 5 Year Barbados Rum\n3/4 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Grenadine\n1/4 oz Vanilla Syrup\nShake with ice and strain into a Highball glass filled with fresh ice. Garnish with a lime slice and cherry, and add a straw.\nFor my second drink at Eastern Standard, I asked bartender Seth Freidus for one of his creations, Pizarro's Voyage. The recipe was his take on the classic\nPisco Punch\n; the first variance was splitting the pisco spirit base with some aged rum and the second was swapping the simple (or gomme) syrup for pomegranate and vanilla syrups. Moreover, for a pisco, he opted for Macchu Pisco's\nLa Diablada\nwhich he found to be very light and floral.\nThe Pizarro's Voyage's aroma began with lime and cherry notes from the garnish, but later pineapple became more apparent. A lime and pomegranate sip led into a pisco and rum swallow and a pineapple and vanilla finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8ewD336yg0ta-0JKb7u-wKUHxPxDNETT27tQ6UWnALHB1Tr2XeqDD7zD6cNo33ENQhQSphaktg2r4sEYiHCgddt8pARpj11oNY9mZWX6FROr2iSAqku1sxiA8scxckVyBbyGQd3BVl8f/s320/easternstd2_0632.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8ewD336yg0ta-0JKb7u-wKUHxPxDNETT27tQ6UWnALHB1Tr2XeqDD7zD6cNo33ENQhQSphaktg2r4sEYiHCgddt8pARpj11oNY9mZWX6FROr2iSAqku1sxiA8scxckVyBbyGQd3BVl8f/s800/easternstd2_0632.jpg", "comment_count": 0 }, { "title": "lindsey's whimsy", "url": "https://cocktailvirgin.blogspot.com/2013/10/lindseys-whimsy.html", "published": "2013-10-13T11:57:00.000-04:00", "updated": "2017-07-14T19:56:41.677-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Lindsey Baird", "source": "Comstock Saloon", "year": null }, "categories": [ "*book review", "amaro", "benedictine", "bitters (Angostura)", "pimento dram", "sherry", "vermouth (dry)" ], "ingredients": [ "1 oz Oloroso Sherry (Lustau Dry)", "1 oz Dry Vermouth (Dolin)", "1/2 oz Amaro Montenegro", "1/2 oz Benedictine", "3 dash Allspice Dram (1/4 oz St. Elizabeth)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Oloroso Sherry (Lustau Dry)\n1 oz Dry Vermouth (Dolin)\n1/2 oz Amaro Montenegro\n1/2 oz Benedictine\n3 dash Allspice Dram (1/4 oz St. Elizabeth)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Thursdays ago, I began to flip through my new purchase of\nThe Art of the Shim: Low-Alcohol Cocktails to Keep You Level\n. The book was written by Dinah Sanders, a long time writer for the\nBibulo.us\nblog and an old school participant in Mixology Monday (she hosted a great 19th century-themed one back in 2008). The idea for the book was to split the difference between boozy libations and alcohol-free ones like the ones found in Natalie Bovis'\nPregatinis\nin order to provide recipes that allow for more socialization balanced with more control of one's senses. The book in defense of the style has a variety of good quotes from famous bartenders including Pouring Ribbons' Joaquín Simó who said, \"There's a lot that goes into having a good night out and being grown up about it.\" And Neyah White's comment, \"The more that a drink is seen as a culinary experience, the less it needs to be an exercise in self-medication to be recognized as good.\" Overall, the book contains a good techniques section and 53 recipes that span from classics to modern drinks. Sherry, vermouth, aromatized wine, beer, sparkling wine, and liqueurs take center stage here with a good number of the drinks containing a half ounce or less of standard base spirits for backbone.\nThe drink I made that night was Lindsey's Whimsy created by Lindsey Baird at San Francisco's Comstock Saloon. With the dry vermouth and Benedictine, it reminded me a bit of the\nChrysanthemum Cocktail\n, and the addition of sherry and Amaro Montenegro did not hurt either. Once mixed, it offered a lemon oil aroma over a nutty grape and sweet herbal nose. A grape-driven sip gave way to a nutty swallow with a chocolate and spice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiISY3wHkEzT25vBSgYCx0nR1BZFEc9qSF_y3tReKyvRLUoi0Qn6-6Eil6ZvG9krcSrE4t4UhYxe-YT47Ii1v2MjVWpy0zsQnMqwYjvylTIOffjkHKj9WDJFCYTw56NnfbOyl04nb6yHjH/s320/lindsey0091.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiISY3wHkEzT25vBSgYCx0nR1BZFEc9qSF_y3tReKyvRLUoi0Qn6-6Eil6ZvG9krcSrE4t4UhYxe-YT47Ii1v2MjVWpy0zsQnMqwYjvylTIOffjkHKj9WDJFCYTw56NnfbOyl04nb6yHjH/s800/lindsey0091.jpg", "comment_count": 0 }, { "title": "lightly blighty", "url": "https://cocktailvirgin.blogspot.com/2013/10/lightly-blighty.html", "published": "2013-10-14T11:58:00.000-04:00", "updated": "2017-07-14T19:56:04.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "curacao", "grenadine", "lime juice", "sherry" ], "ingredients": [ "1/2 jigger Sherry (1 1/2 oz Lustau Dry Amontillado)", "1/4 Lime Juice (1/2 oz)", "2 dash Grenadine (1/2 oz)", "2 dash Curaçao (1/2 oz Pierre Ferrand)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Sherry (1 1/2 oz Lustau Dry Amontillado)\n1/4 Lime Juice (1/2 oz)\n2 dash Grenadine (1/2 oz)\n2 dash Curaçao (1/2 oz Pierre Ferrand)\nShake with ice and strain into a cocktail glass.\nTwo Fridays ago, I opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nand found the curiously named Lightly Blighty. Given the time period, the name fall into line, for Blighty is an informal and affection term for England or more commonly British soldiers of World War I and II. After having a drink from\nThe Art of the Shim\nbook the night before, this recipe seemed like a solid follow up. Once mixed, it offered a grape and candied orange aroma. An orange and lime sip transitioned into a nutty sherry swallow with a sweet orange peel finish. In my chosen proportions above, the Pierre Ferrand Curaçao took a larger role that I desired; perhaps reducing the amount to a quarter ounce or switching to a less intensely flavored liqueur like Senior Curaçao would work better here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTbFXSPJElJfUSLKkpijHhycp6lVPPKYQwTBv9nHEymzzVFkhM7IBea0WDZ2qxJhbYUfiVzKJ91mHdLltA4jW96cX_VK11r2DuQ_RH4JihVHOAnqCuSza4VFZXU2LCPIV_kuGuSASdzfF/s320/lightlyblightly0093.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTbFXSPJElJfUSLKkpijHhycp6lVPPKYQwTBv9nHEymzzVFkhM7IBea0WDZ2qxJhbYUfiVzKJ91mHdLltA4jW96cX_VK11r2DuQ_RH4JihVHOAnqCuSza4VFZXU2LCPIV_kuGuSASdzfF/s800/lightlyblightly0093.jpg", "comment_count": 0 }, { "title": "bonnie & clyde", "url": "https://cocktailvirgin.blogspot.com/2013/10/bonnie-clyde.html", "published": "2013-10-16T09:05:00.001-04:00", "updated": "2017-07-14T19:55:21.517-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Cory Buono", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "benedictine", "bitters (Angostura)", "cognac", "quinquina", "sherry" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "1/2 oz Lustau Amontillado Sherry", "1/2 oz Byrrh Grand Quinquina", "1/2 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n1/2 oz Lustau Amontillado Sherry\n1/2 oz Byrrh Grand Quinquina\n1/2 oz Benedictine\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass.\n(*) Note that the tasting notes were made with a slightly different recipe (1 oz each Cognac and sherry, 1/2 oz each Byrrh and Benedictine, no bitters), but the above is the proper recipe. I was told not to be mad at Schrage for the mix up.\nTwo Sundays ago, we ventured over to Brick & Mortar where Matthew Schrage and Lea Madda were tending the bar. For a first drink, Matt suggested that I try a new drink created by Cory Buono that had not hit the menu yet. Besides the winning sherry and Benedictine ingredients, I was curious if they could tame Byrrh into a cocktail ingredient. In conversation, it became more unclear whether the drink was a tribute to the two famed gunmen or to the song performed by Serge Gainsbourg and Brigitte Bardot in their honor.\nThe Bonnie & Clyde, as it was made for me, began with a dark grape and Cognac aroma that later became more chocolatey. A sweet cherry and grape sip gave way to a Cognac swallow with a nutty and herbal finish. Indeed, the Byrrh worked well here as it was tamed and modified by the sherry and perhaps other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYkeSXfnr8Bbia79r0bQRDgP1g-EXWECdMv2Qg-jWLuxVFhMy-Z_tq7gOsw4HIzxXBZzrzRdMyFCoR-PJjGNFt2XYkPn3DtZ6uq4UWLhMNbI1KSR1dAyP1-gi91ggXtstn7_VcNCon8Hy/s320/bonnieclyde0094.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYkeSXfnr8Bbia79r0bQRDgP1g-EXWECdMv2Qg-jWLuxVFhMy-Z_tq7gOsw4HIzxXBZzrzRdMyFCoR-PJjGNFt2XYkPn3DtZ6uq4UWLhMNbI1KSR1dAyP1-gi91ggXtstn7_VcNCon8Hy/s800/bonnieclyde0094.jpg", "comment_count": 0 }, { "title": "a postcard to nina", "url": "https://cocktailvirgin.blogspot.com/2013/10/a-postcard-to-nina.html", "published": "2013-10-16T09:17:00.003-04:00", "updated": "2017-07-14T19:54:35.851-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Matt Schrage", "source": "Blue Room", "year": null }, "categories": [ "#brickandmortar", "amaro", "aperol", "bitters (Peychaud's)", "lime juice", "pineapple juice", "vermouth (sweet)" ], "ingredients": [ "1 oz Meletti Amaro", "1/2 oz Cinzano Sweet Vermouth", "1/2 oz Aperol", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice. Top with soda water and add a straw.", "body_text": "1 oz Meletti Amaro\n1/2 oz Cinzano Sweet Vermouth\n1/2 oz Aperol\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a Collins glass filled with fresh ice. Top with soda water and add a straw.\nFor a followup to the Bonnie & Clyde, bartender Matt Schrage suggested a drink called A Postcard to Nina. Part of the reason I wondered about the\nBonnie & Clyde\ngunman versus song name question was due to the sound track that evening which was Jens Lekman. Matt named this complex recipe after one of Lekman's songs, A Postcard to Nina. Overall, the ingredients list sounded like a page from Shrage's Blue Room days last year.\nA Postcard to Nina began with a fruity nose. A carbonated Aperol and lime sip tricked me into thinking that there was grapefruit in the recipe. Next, the pineapple began the swallow that ended with a bitter, herbal Meletti-driven finish. Indeed, the pineapple juice seemed to be the crucial ingredient to tie (the fruity and bitter elements in) this drink together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRiqp0DbIVLxlJgcv2QOQTm3fybQrX8FYEvDpdZGKXaXLZJiQJDWP3PiDvKlf1ZU4HjSNwz2F8Eq1fd65_68cqc3GfvKSYeIL6e3lXJZxE5ohnoFR-67vXmPeh68ZYO6ejfsI7q6x6mve/s320/postcardnina0096.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRiqp0DbIVLxlJgcv2QOQTm3fybQrX8FYEvDpdZGKXaXLZJiQJDWP3PiDvKlf1ZU4HjSNwz2F8Eq1fd65_68cqc3GfvKSYeIL6e3lXJZxE5ohnoFR-67vXmPeh68ZYO6ejfsI7q6x6mve/s800/postcardnina0096.jpg", "comment_count": 0 }, { "title": "rooftop cooler", "url": "https://cocktailvirgin.blogspot.com/2013/10/rooftop-cooler.html", "published": "2013-10-17T20:44:00.001-04:00", "updated": "2018-05-07T20:06:10.566-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": null, "categories": [ "#brickandmortar", "bitters (Peychaud's)", "lime juice", "simple syrup", "vermouth (dry)" ], "ingredients": [ "2 oz Dolin Dry Vermouth", "1 oz Lime Juice", "1/2 oz Simple Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice. Top with Canada Dry Ginger Ale and add a straw.", "body_text": "2 oz Dolin Dry Vermouth\n1 oz Lime Juice\n1/2 oz Simple Syrup\n2 dash Peychaud's Bitters\nShake with ice and strain into a Collins glass filled with fresh ice. Top with Canada Dry Ginger Ale and add a straw.\nFor one of Andrea's drink choices, she asked bartender Matt Schrage for something on the lighter side and he suggested the Rooftop Cooler. I remember trying to order that one evening this past summer while it resided on the menu, but the drink was so popular that they had temporarily run out of the necessary ginger ale to make it. As for who created it, Matt was unsure if it was Kenny Belanger or Phil MacLeod. Once mixed, the Rooftop Cooler offered a lime aroma that led into a sweet, carbonated citrus sip. The swallow was all about the ginger and spice though from the soda and bitters.\nPostnote May 7, 2018:\nThe drink is most likely a riff of the Roofgarden from\nThe Old Waldorf-Astoria Bar Book\n:\nRoofgarden\n• 1 dash Bitters\n• 1 lump Sugar\n• 1 jigger French Vermouth\n• 1 bottle Ginger Ale\nDash the bitters on the sugar cube in a Collins glass. Build the French vermouth and ice in the glass over the sugar cube, and top with the ginger ale.\nThe presentation here as I parsed it reminds me of the classic Champagne Cocktail -- one that we often overlook in making or riffing on.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hqh1yoJYyJdJF6SPFhEGSx7tjerv6OF0ZVxVTYuzBSL-BpkDTTWnpBD5YKkJuMIu5-9c7GZFdBWXO-mpFsO7mS_7DunZGjTPylNgfuth3tkmisMDKsj0ygoL50jZrvf1JhLTa6nYshVx/s320/rooftopcooler0097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hqh1yoJYyJdJF6SPFhEGSx7tjerv6OF0ZVxVTYuzBSL-BpkDTTWnpBD5YKkJuMIu5-9c7GZFdBWXO-mpFsO7mS_7DunZGjTPylNgfuth3tkmisMDKsj0ygoL50jZrvf1JhLTa6nYshVx/s800/rooftopcooler0097.jpg", "comment_count": 0 }, { "title": "pipe dream", "url": "https://cocktailvirgin.blogspot.com/2013/10/pipe-dream.html", "published": "2013-10-17T21:09:00.000-04:00", "updated": "2017-07-14T19:52:58.693-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (orange)", "maraschino", "mezcal", "quinquina", "sherry" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Bonal Gentiane-Quina", "1 oz Lustau Oloroso Sherry", "1/4 oz Luxardo Maraschino Liqueur", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Bonal Gentiane-Quina\n1 oz Lustau Oloroso Sherry\n1/4 oz Luxardo Maraschino Liqueur\n2 dash Regan's Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nTwo Mondays ago, we ventured down to the South End to get dinner at Estragon. For a first drink, I asked bartender Sahil Mehta for the Pipe Dream that he had mentioned in his OnTheBar status. The recipe is his take on a Martinez with mezcal, and the idea appealed to me especially after considering John Mayer's own mezcal variation, the\nDes Esseintes\n. Sahil described how he used the classic two parts wine-based ingredients to one part spirit here similar to how he enjoys his gin Martinezes at home.\nThe Pipe Dream's orange oils mingled with the mezcal smoke on the nose. A grape and orange sip gained much complexity on the swallow which showcased nutty, bitter, and smokey agave flavors. Overall, the Maraschino worked well here to unify the various elements and bolster the oloroso sherry notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRu_VFn-fIFQEN7H95jO_84LBYpGgvfD40ypIH-bNI2w7WgKAqek3hhZ2jn8gFHiyMw8Thu13LaI4lf35EuAH3dp8npyoKKcrfHEefIKcivOUcYsjt5B7SFXFXlSQSTXqAz6P68zA6P1O8/s320/pipedream0099.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRu_VFn-fIFQEN7H95jO_84LBYpGgvfD40ypIH-bNI2w7WgKAqek3hhZ2jn8gFHiyMw8Thu13LaI4lf35EuAH3dp8npyoKKcrfHEefIKcivOUcYsjt5B7SFXFXlSQSTXqAz6P68zA6P1O8/s800/pipedream0099.jpg", "comment_count": 0 }, { "title": "daiqurbon", "url": "https://cocktailvirgin.blogspot.com/2013/10/daiqurbon.html", "published": "2013-10-19T11:21:00.000-04:00", "updated": "2017-07-12T21:06:12.317-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "rum (white)", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXVIII) was picked by Stewart Putney of the\nPutney Farm\nblog. The theme he chose was \"Intercontinental,\" and he did not want us to fight for that B-tier Intercontinental Belt but to look to our ingredients. Stewart elaborated on the theme with his description of, \"Everywhere we travel these days we see cocktails on the menu. And not just here in the USA, but all around the world. And that's not only the drinks, but the ingredients as well... So let's celebrate the global reach of cocktails with an \"Intercontinental\" Mixology Monday challenge. Create a cocktail with \"ingredients\" from at least 3, but preferably 4, 5, or 6 continents. And if you can include Antarctica, then you get a Gold Star. And remember, sometimes the tools used, glassware, names or back stories of cocktails are important \"ingredients.\" Creativity and a bit of narrative exploration are encouraged.\"\nWhen I was discussing the theme with Stewart, I mentioned the quirky bottle of Van der Hum spiced tangerine liqueur that we owned. We found this South African spirit at Julio's in Westborough, MA, and only used it to make the\nComet\nfrom David Wondrich's\nKiller Cocktails\n. The other place that I was sure that there were a handful of Van der Hum recipes is William Tarling's\nCafé Royal Cocktail Book\n. After looking through the options, I selected the curiously named Diaqurbon for it could be finessed into using ingredients from four continents. I found the name strange for their is no lime juice in this mashup of Daiquiri and Bourbon; however, F.G. Hunt, the recipe's creator, meant Daiquiri rum. For that, I decided to use El Dorado 3 Year White Rum since Guyana is in South America (Andrea pointed out to me that the Caribbean islands are not truly considered part of any continent except for political means, so those rums would be confusing). Clearly, the Bourbon I selected was going to be North American by definition, and with such a small portion of the drink, I opted for the punchy and overproof Fighting Cock. For the fourth continent, I went European with Dolin Dry Vermouth. I guess for a fifth continent, I did stir the drink in my Japanese mixing glass. Australia and Antarctica, I salute you but unfortunately left you off the docket.\nDaiqurbon\n• 1/2 Daiquiri Rum (2 oz El Dorado 3 Year)\n• 1/4 Van der Hum (1 oz)\n• 1/8 Bourbon (1/2 oz Fighting Cock)\n• 1/8 Dry Vermouth (1/2 oz Dolin)\nStir with ice and strain into a cocktail glass. I strained this into a pair of small vintage glasses.\nThe Daiqurbon greeted the nose with a tangerine peel and Bourbon nose. While the sip offered dry wine, caramel, and malt notes, the swallow began with the rum and whiskey and ended with a tangerine and vanilla finish. Andrea thought that the ingredients could make for a good Scaffa (a room temperature, undiluted cocktail); perhaps if the rum and Van der Hum proportions were swapped, it would be.\nThanks to Stewart for hosting this event and getting me to dust off a lesser used bottle on my shelf, and thanks to all of the MxMo participants for keeping this event going month after glorious month. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl5w2K44EjU6w59de6_78Z1GSPQewuyy7pjB6VeE06mVpIEa2PWfJFxFOVdtdGTXkYi53x0qGa2wVr7rdyjuoDvDjjn-Y8LaepnwX0s4JkAKxNn0RQF7erRdKV7DyKu_wRBPmnpnpx7Kv5/s320/daiqburb0110.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 3 }, { "title": "cesare", "url": "https://cocktailvirgin.blogspot.com/2013/10/cesare.html", "published": "2013-10-21T11:40:00.000-04:00", "updated": "2017-07-12T21:05:21.610-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "chartreuse (yellow)", "mezcal", "sherry", "suze" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1 oz Lustau Palo Cortado Sherry", "1/2 oz Yellow Chartreuse", "1/4 oz Aveze Gentian Liqueur", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1 oz Lustau Palo Cortado Sherry\n1/2 oz Yellow Chartreuse\n1/4 oz Aveze Gentian Liqueur\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\nAfter the Pipe Dream at Estragon, I asked to peek into bartender Sahil Mehta's recipe notebook, and there I spotted the Cesare. Sahil explained that he named this recipe after Cesare Borgia, the Italian nobleman, politician, and cardinal who was the son of Pope Alexander VI. Once mixed, the Cesare offered a smokey and herbal aroma. A honeyed grape sip gave way to a smokey mezcal swallow with bitter and earthy herbal finishing notes. Overall, there was a savory aspect to the drink that added a bit of intrigue to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqDZ4EV5jVtAogU_JL2OWedX7HBPthDLoBY2fXT7LDqsM0c2ZLRgZ7y3QVdtBirNdZC1NksXcGlxYgvo9hReGEKDH0EuMfIP2TtU3Aza7v8rgwtnMfV6Tw7CbwLeSmqT-kWg19XxViahF/s320/cesare0101.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqDZ4EV5jVtAogU_JL2OWedX7HBPthDLoBY2fXT7LDqsM0c2ZLRgZ7y3QVdtBirNdZC1NksXcGlxYgvo9hReGEKDH0EuMfIP2TtU3Aza7v8rgwtnMfV6Tw7CbwLeSmqT-kWg19XxViahF/s800/cesare0101.jpg", "comment_count": 0 }, { "title": "crimson daiquiri", "url": "https://cocktailvirgin.blogspot.com/2013/10/crimson-daiquiri.html", "published": "2013-10-22T10:30:00.000-04:00", "updated": "2017-07-12T21:04:49.157-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sinclair" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Bryn Tattan", "source": "the Sinclair", "year": null }, "categories": [ "#sinclair", "creme de violette", "lillet", "lime juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Santa Teresa Claro Rum", "3/4 oz Crème Yvette", "3/4 oz Cocchi Americano", "1/4+ oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Santa Teresa Claro Rum\n3/4 oz Crème Yvette\n3/4 oz Cocchi Americano\n1/4+ oz Lime Juice\nShake with ice and strain into a coupe glass.\nTwo Fridays ago after work, I ventured over to the Sinclair for drinks with Drambuie Tara. For a first libation, I asked bartender Bryn Tattan for the Crimson Daiquiri, their Daiquiri Time Out tribute to their Harvard neighborhood. The inclusion of Crème Yvette made me think of some of the drinks that Scott Holliday of Rendezvous has created and I was eager to see how the bartenders at the Sinclair were using this liqueur. Once mixed, the Crimson Daiquiri began with a floral and berry aroma from the Yvettte. A citrus, berry, and white wine sip led into the rum on the swallow and a bitter floral finish", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPmPa7vnP7chNj_JPLHEyLMq35Gt25LBwUfaU6wPXVy8cMaCEjdf-Ne_uB5AUgP1O3GOMkn_e2sq_JzZNJG3FCCy6Lt-5TqO3apa1b3FCX2PeX6nzP78rBceTyPuDkleLEv_48a30Us57/s320/crimsondaiquiri0102.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPmPa7vnP7chNj_JPLHEyLMq35Gt25LBwUfaU6wPXVy8cMaCEjdf-Ne_uB5AUgP1O3GOMkn_e2sq_JzZNJG3FCCy6Lt-5TqO3apa1b3FCX2PeX6nzP78rBceTyPuDkleLEv_48a30Us57/s800/crimsondaiquiri0102.jpg", "comment_count": 0 }, { "title": "bull fight", "url": "https://cocktailvirgin.blogspot.com/2013/10/bull-fight.html", "published": "2013-10-22T11:30:00.000-04:00", "updated": "2017-07-12T21:04:14.161-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sinclair" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "the Sinclair", "year": null }, "categories": [ "#sinclair", "drambuie", "falernum", "ginger beer", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz El Jimador Tequila Reposado", "3/4 oz Drambuie", "3/4 oz Housemade Falernum", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Highball glass filled with fresh ice. Top with ginger beer, garnish with a lime wedge, and add a straw.", "body_text": "1 1/2 oz El Jimador Tequila Reposado\n3/4 oz Drambuie\n3/4 oz Housemade Falernum\n1/2 oz Lime Juice\nShake with ice and strain into a Highball glass filled with fresh ice. Top with ginger beer, garnish with a lime wedge, and add a straw.\nFor a second beverage at the Sinclair, I was drawn to the Bull Fight for it reminded me of some of the Bucks crafted at Bergamot as well as the\nTaylor Rain\non the Russell House Tavern menu. Therefore, I asked bartender Bryn Tattan to make me one. Once in the glass, the Bull Fight's lime garnish donated a fresh lime oil aroma. A carbonated, honey, and lime sip led into a tequila swallow and a clove and ginger finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxMQfYPrkXDIARJEFYSL5gGKqN5VTUH7TOuZjU4RNOXHO3xWHyxs9-X8YxyoFEYzMGO-ONzubUasaaVFM4S1in32noue-LGQopzTxrna-qEyAouf1f2r-Q0MTJIoanIvrwPfF2yk8E3Cq/s320/bullfight0105.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxMQfYPrkXDIARJEFYSL5gGKqN5VTUH7TOuZjU4RNOXHO3xWHyxs9-X8YxyoFEYzMGO-ONzubUasaaVFM4S1in32noue-LGQopzTxrna-qEyAouf1f2r-Q0MTJIoanIvrwPfF2yk8E3Cq/s800/bullfight0105.jpg", "comment_count": 0 }, { "title": "[kartini]", "url": "https://cocktailvirgin.blogspot.com/2013/10/kartini.html", "published": "2013-10-23T09:04:00.001-04:00", "updated": "2026-03-11T13:00:22.485-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Frederick", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "batavia arrack", "bitters (Angostura)", "lime juice", "orgeat", "sherry" ], "ingredients": [ "2 oz Batavia Arrack", "3/4 oz Lime Juice", "1/2 oz B.G. Reynolds Orgeat", "1/2 oz Lustau Pedro Ximenez Sherry", "1/4 oz Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with freshly grated nutmeg.", "body_text": "2 oz Batavia Arrack\n3/4 oz Lime Juice\n1/2 oz B.G. Reynolds Orgeat\n1/2 oz Lustau Pedro Ximenez Sherry\n1/4 oz Angostura Bitters\nShake with ice and strain into a cocktail coupe. Garnish with freshly grated nutmeg.\nTwo Mondays ago, we ventured over to the Citizen Public House when Sean Frederick was bartending. For a drink, I asked Sean to make me something with Batavia Arrack and sherry. Sean thought for a moment and then set into action to craft a complex Tiki libation by putting orgeat, lime, and a healthy dose of Angostura Bitter into the mix. The structure of the drink reminded me of something he made for me on the fly after returning from the Angostura competition in Trinidad that eventually got dubbed the\nJab Molassie\n. For this unnamed drink, I dubbed it the Kartini after Raden Ayu Kartini, an Indonesian heroine who was a pioneer of women's rights there.\nThe nutmeg garnish's aroma greeted the nose. A lime and grape sip led into a swallow filled with Batavia Arrack's rum-like funkiness and the sherry and orgeat's nutty raisin flavors. Finally, the bitters added a complex cherry, dryness, and spice to the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRWEBqunC-gz3hcLgo71qZdfTYu0fmndYR-57FO_uq4Ao3YqGB8u_DdVtwLFZt4-2a147KMuPwu4AtMSrY3i2h6MgcueWEJLRW5HNmkv7flM1SNTKhRw5JoHM2zIVV_4oM8GWwcQuWfUR/s320/citizen0106.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRWEBqunC-gz3hcLgo71qZdfTYu0fmndYR-57FO_uq4Ao3YqGB8u_DdVtwLFZt4-2a147KMuPwu4AtMSrY3i2h6MgcueWEJLRW5HNmkv7flM1SNTKhRw5JoHM2zIVV_4oM8GWwcQuWfUR/s800/citizen0106.jpg", "comment_count": 0 }, { "title": "novara fresco", "url": "https://cocktailvirgin.blogspot.com/2013/10/novara-fresco.html", "published": "2013-10-24T09:05:00.000-04:00", "updated": "2017-07-12T21:02:52.759-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sarma" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Vikram Hedge", "source": "Sarma", "year": null }, "categories": [ "#sarma", "amaro", "campari", "champagne", "lemon juice", "pineapple juice" ], "ingredients": [ "1/2 oz Campari", "1/2 oz Cardamaro", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Top with 2-3 oz Casteller Cava and twist a lemon peel over the top.", "body_text": "1/2 oz Campari\n1/2 oz Cardamaro\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass. Top with 2-3 oz Casteller Cava and twist a lemon peel over the top.\nTwo Tuesdays ago, we traveled down the street to visit Sarma which has taken over the old Paddock space in Gilman Square (Winter Hill), Somerville. It was rather amazing to see what they had done with the locale, and when we found seats at the bar, it was surreal to think that we sat in that exact area last time we were there at a table right next to the place were local crooners were doing karaoke. But we were not there to marvel at the decor, but to try the food from the kitchen of Oleana's sister establishment and the drink from Island Creek Oyster Bar alum Vikram Hedge and his crew.\nFor a first libation, I asked Vik for the Novara Fresco -- a sparkling cocktail that was named as a reference to where Campari was invented in Italy in 1860. Once mixed, Campari and citrus notes filled the nose. A carbonated lemon and grape sip led into a swallow that began with Campari's complex flavors. Finally, the swallow finished with a delightful combination of pineapple and white wine notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Tr3okCSDYSWWHDfMO-pvT5163mMe-Kq-JPMOViovXjg5jpc9SHuoh-tH3RPBayHDw5TltYbUHRht3krUBse0Yt9nkhn5RscEU2EhYIez3KXtH4WdbKtLNiJOYtQP0Dx7cD7ldKTm-xjU/s320/novara0108.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Tr3okCSDYSWWHDfMO-pvT5163mMe-Kq-JPMOViovXjg5jpc9SHuoh-tH3RPBayHDw5TltYbUHRht3krUBse0Yt9nkhn5RscEU2EhYIez3KXtH4WdbKtLNiJOYtQP0Dx7cD7ldKTm-xjU/s800/novara0108.jpg", "comment_count": 0 }, { "title": "xocula", "url": "https://cocktailvirgin.blogspot.com/2013/10/xocula.html", "published": "2013-10-26T16:39:00.000-04:00", "updated": "2017-07-12T21:02:14.492-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sarma" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Vikram Hedge", "source": "Sarma", "year": null }, "categories": [ "#sarma", "amaro", "bitters (mole)", "mezcal", "sherry" ], "ingredients": [ "1 1/2 oz Amaro Montenegro", "1 oz Lustau Amontillado Sherry", "1/2 oz Del Maguey Mezcal Vida", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with fresh ice. Add straws and garnish with an orange twist.", "body_text": "1 1/2 oz Amaro Montenegro\n1 oz Lustau Amontillado Sherry\n1/2 oz Del Maguey Mezcal Vida\n1 dash Mole Bitters\nStir with ice and strain into a rocks glass with fresh ice. Add straws and garnish with an orange twist.\nThe other drink I had at Sarma was another of bartender Vikram Hedge's creations called Xocula. The recipe started as a Negroni variation and he had to switch the proportions from an equal parts one to an amaro-forward 3:2:1 one to make it work. When Vik tested this recipe and others out during a guest night at the Hawthorne, he provided Jackson Cannon with this name; Jackson replied by putting as a subtitle on the menu something along the lines of \"now you're just making things up\" since he did not understand the reference. Vik explained that while the Negroni is named after Count Camillo Negroni, this one is named after his favorite count -- the cereal one.\nThe Xocula began with an orange oil and smokey agave aroma. The grape from the sherry filled the sip, and the swallow began with the mezcal and ended with nutty, herbal, chocolate, and orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYi08na1lX2DiGfmZR_CRcs09HifwRhog6k34qXsY7lf4YdwLiYU2QHCm1PDTkj_SWQMsEehjCsfgLcfARiTDvzHW_FT4e_loeiH8rG2CbMo86PCMqb18On0YMYyaqfC16K3sy82ff_Cq/s320/xocula0107.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYi08na1lX2DiGfmZR_CRcs09HifwRhog6k34qXsY7lf4YdwLiYU2QHCm1PDTkj_SWQMsEehjCsfgLcfARiTDvzHW_FT4e_loeiH8rG2CbMo86PCMqb18On0YMYyaqfC16K3sy82ff_Cq/s800/xocula0107.jpg", "comment_count": 1 }, { "title": "leo special", "url": "https://cocktailvirgin.blogspot.com/2013/10/leo-special.html", "published": "2013-10-28T11:00:00.000-04:00", "updated": "2017-07-12T21:00:56.730-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Official Mixer's Manual", "year": 1975 }, "categories": [ "cointreau", "gin", "lime juice", "pastis" ], "ingredients": [ "1/2 Gin (2 oz Cascade Mountain)", "1/4 Cointreau (1/2 oz)", "1/4 Lime Juice (1/2 oz)", "2 dash Pernod (1 scant barspoon Henri Bardouin Pastis)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Gin (2 oz Cascade Mountain)\n1/4 Cointreau (1/2 oz)\n1/4 Lime Juice (1/2 oz)\n2 dash Pernod (1 scant barspoon Henri Bardouin Pastis)\nStir with ice and strain into a cocktail glass.\nA few Saturday nights ago, I opened up my 1975 edition of Patrick Duffy's\nThe Official Mixer's Manual\nand spotted the Leo Special. The drink was tempting for it reminded me of a Pegu Club crossed with a Corpse Reviver #2, and I was quite curious to follow the directions to stir instead of shake the mixture. I decided to adapt the recipe to the Drink 2:1/2:1/2 standard ratio and treated the absinthe like a Corpse Reviver #2. My specs ended up falling somewhere between the one Duffy proposed and the one Stan Jones did in the 1977\nComplete Barguide\n. I did check Leo Engel's\nAmerican and Other Drinks\nas a possible identity of the Leo, but this did not seem to be one of his specialties.\nThe lime juice aromas worked rather well with the pastis' anise on the nose. Lime and orange flavors combined on the sip; it was not as identifiable as either, but with the absinthe instead of Angostura Bitters, it was certainly not the grapefruit note generated in a Pegu Club. Finally, the swallow displayed more of the citrus flavors along with the gin, and it ended with a pastis finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnUxtKTIrl6PVq1NyxIjIqQiAVJ-HxZhfF74Af6Y7DC7LzNuZX0SFrGQr3yif9E1MmqHG-eSYWtJupcqvmm7T_keuPnao-U_sbOl-shDfk7G0yDH3ZohRt9H-iJzedW8E1t4F3MvGV3bC/s320/leospecial0111.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnUxtKTIrl6PVq1NyxIjIqQiAVJ-HxZhfF74Af6Y7DC7LzNuZX0SFrGQr3yif9E1MmqHG-eSYWtJupcqvmm7T_keuPnao-U_sbOl-shDfk7G0yDH3ZohRt9H-iJzedW8E1t4F3MvGV3bC/s800/leospecial0111.jpg", "comment_count": 0 }, { "title": "heart of stone", "url": "https://cocktailvirgin.blogspot.com/2013/10/heart-of-stone.html", "published": "2013-10-28T12:00:00.000-04:00", "updated": "2017-07-12T20:59:25.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Leo Robitschek", "source": "Eleven Madison Park", "year": 2012 }, "categories": [ "apricot liqueur", "lemon juice", "pimento dram", "rum (white)", "sherry" ], "ingredients": [ "1 oz White Rum (Turkey Shore's Old Ipswich White Cap)", "3/4 oz Amontillado Sherry (Lustau)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice", "1/4 oz Cane Syrup (J.M.) (*)" ], "instructions": "Shake with ice and strain into a coupe glass pre-rinsed with allspice dram (St. Elizabeth).", "body_text": "1 oz White Rum (Turkey Shore's Old Ipswich White Cap)\n3/4 oz Amontillado Sherry (Lustau)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\n1/4 oz Cane Syrup (J.M.) (*)\nShake with ice and strain into a coupe glass pre-rinsed with allspice dram (St. Elizabeth).\n(*) In a pinch, use a 2:1 simple syrup in place of the cane syrup.\nAfter the Leo Special, I reached for the 2012 edition of\nFood & Wine: Cocktails\nand stopped at Leo Robitschek's section of Daiquiri variations. The Heart of Stone, a winter Daiquiri Leo created at Eleven Madison Park in Manhattan, was the one that called out to us. It was a bit more fruit- instead of spice-driven than Mindy Kucan's\nWinter Daiquiri\nthat we made earlier in the year.\nThe Heart of Stone proffered an apricot aroma that worked well with the butterscotch notes from the white rum. A lemon and grape sip led into a swallow that began with the rum followed by a combination of apricot and nutty sherry flavors. Lastly, the butterscotch notes returned on the finish along with the allspice from the dram.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVRvlrXU6gIct005KK5Q9mfRIj4KMRix8udHKA9Y1Maqdq2KtIDAYtPU1WSSQP-znBtxz0BIYd18dXY28FheAJZFBNLi7myPU8IasmD3qIJ2hJgdgHfMrZmP_APOkJ2VVQO2dGgQ6rBz6/s320/heartstone0113.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVRvlrXU6gIct005KK5Q9mfRIj4KMRix8udHKA9Y1Maqdq2KtIDAYtPU1WSSQP-znBtxz0BIYd18dXY28FheAJZFBNLi7myPU8IasmD3qIJ2hJgdgHfMrZmP_APOkJ2VVQO2dGgQ6rBz6/s800/heartstone0113.jpg", "comment_count": 0 }, { "title": "[pancho villa]", "url": "https://cocktailvirgin.blogspot.com/2013/10/pancho-villa.html", "published": "2013-10-29T10:30:00.000-04:00", "updated": "2017-07-12T20:58:49.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Mayer", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "lime juice", "maraschino", "sherry", "tequila" ], "ingredients": [ "2 oz Tequila Ocho Plata", "1/2 oz Lustau Oloroso Sherry", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Tequila Ocho Plata\n1/2 oz Lustau Oloroso Sherry\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, we ventured over to the Fenway area to visit bartender John Mayer at his new home, Citizen Public House. For a first drink, John suggested a tequila number that he had been working on; with sherry in the mix, I was certainly game. Once prepared, the drink began with a robust agave aroma that was punctuated by floral notes. A grape and lime sip led into a nutty tequila swallow with a Maraschino finish. Indeed, it was no surprise that the oloroso sherry worked rather well with the Maraschino liqueur here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMO6wGWhqMjxLSG3r6K0_cSlgeYjmubpirT6S0gk6X1rSAuidOpDg1DL7485ct4pg7kYz4G9C0cM8TFqI4lv3HO2wUD3JBpREun66EEBzVKak8V8HHnvRh_eKOh9QZcPMG6WwKshtNT6Np/s320/citizen0115.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMO6wGWhqMjxLSG3r6K0_cSlgeYjmubpirT6S0gk6X1rSAuidOpDg1DL7485ct4pg7kYz4G9C0cM8TFqI4lv3HO2wUD3JBpREun66EEBzVKak8V8HHnvRh_eKOh9QZcPMG6WwKshtNT6Np/s800/citizen0115.jpg", "comment_count": 0 }, { "title": "noah calhoun", "url": "https://cocktailvirgin.blogspot.com/2013/10/noah-calhoun.html", "published": "2013-10-30T09:03:00.001-04:00", "updated": "2017-07-12T20:58:03.778-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston", "local149" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer and Spencer", "source": "Local 149", "year": null }, "categories": [ "#citizen boston", "#local149", "amaro", "bitters (other)", "cognac", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bookers Bourbon", "1 oz Pierre Ferrand Ambre Cognac", "1 oz Amaro Montenegro", "1 dash Bitter Cube Vanilla Cherry Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Bookers Bourbon\n1 oz Pierre Ferrand Ambre Cognac\n1 oz Amaro Montenegro\n1 dash Bitter Cube Vanilla Cherry Bitters\nStir with ice and strain into a rocks glass.\nFor my second drink at the Citizen Public House, bartender John Mayer suggested a drink that ended up in the recipe notebook at Local 149. The Noah Calhoun was a collaboration of his with Spencer at 149 for a drink about a break up. Alas, it never made the menu for fear that it would be sent back too often since people would be lured in by the name, a character from\nThe Notebook\n, instead of the ingredients and balance. And the balance itself reminded me of the classic\nSaratoga\n, the one that often gets referred to as the possible predecessor of the Vieux Carré and not the citrussy one.\nThe Noah Calhoun proffered an orange and vanilla nose. A caramel sip led into a Cognac and Bourbon swallow; the whiskey's heat continued into the finish where it mingled with herbal, cherry, and Mandarine orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkDjsH-INV8NCn7FA-By_IJJHcNKnMW5tTy3w2Cwv6K8V4YI6oGx4uXmIn1mW8mIRc8lSKli8WoFubnlwTE7bmMG_fCsSNsI2df8Uvlf9WA-oRS8YuOZSXnbqwG0EIl3gIoKs7-MblCyg/s320/noahcalhoun0116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkDjsH-INV8NCn7FA-By_IJJHcNKnMW5tTy3w2Cwv6K8V4YI6oGx4uXmIn1mW8mIRc8lSKli8WoFubnlwTE7bmMG_fCsSNsI2df8Uvlf9WA-oRS8YuOZSXnbqwG0EIl3gIoKs7-MblCyg/s800/noahcalhoun0116.jpg", "comment_count": 0 }, { "title": "[everell's nightwatch]", "url": "https://cocktailvirgin.blogspot.com/2013/11/everells-nightwatch.html", "published": "2013-11-01T20:47:00.001-04:00", "updated": "2017-07-12T20:57:30.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "pomodoro" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Stephen Shellenberger", "source": "Pomodoro", "year": null }, "categories": [ "#pomodoro", "pineau des charentes", "rum", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Old Overholt Rye", "3/4 oz Hispaniola Mamajuana Spiced Rum", "3/4 oz Nocino Walnut Liqueur", "3/4 oz Pineau des Charentes" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "3/4 oz Old Overholt Rye\n3/4 oz Hispaniola Mamajuana Spiced Rum\n3/4 oz Nocino Walnut Liqueur\n3/4 oz Pineau des Charentes\nStir with ice and strain into a rocks glass.\nTwo Mondays ago, we ventured over to Brookline Village to eat at Pomodoro. For one of our cocktails, bartender Stephen Shellenberger made us a straight spirits drink using a Dominican spiced rum, Hispaniola Mamajuana, that he was excited about not only for the great price point but for its great flavor profile. He mixed it in an autumnal way with walnut liqueur and rye, and he capped off the four equal parts drink with one of his other favorites, Pineau des Charentes. For a name, I paid tribute to Pomodoro's neighborhood; the James Everell in question is the first person who reported an UFO in what later became Brookline. His sighting recorded by Governor John Winthrop was backed up by other people's reports, and Winthrop vouched for his character as a \"sober, discreet man.\" Once mixed, the drink offered up a walnut and whiskey aroma. A dark malty and grape sip gave way to a nutty whiskey swallow with a spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpwmMzii-mRhM4tf-ugnTR2zwcA8poXJMiXdCxPycBTp9bN3XLFyDU3O5eb464K4QVOWHJJcz6V8lI7oByMuVLkANePzwoBbwiHcwB0vDNqK2FSet3sLNoT-AkqbCFjkJ1_nL5M_piaSN/s320/pomodoro0118.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpwmMzii-mRhM4tf-ugnTR2zwcA8poXJMiXdCxPycBTp9bN3XLFyDU3O5eb464K4QVOWHJJcz6V8lI7oByMuVLkANePzwoBbwiHcwB0vDNqK2FSet3sLNoT-AkqbCFjkJ1_nL5M_piaSN/s800/pomodoro0118.jpg", "comment_count": 3 }, { "title": "two caravels", "url": "https://cocktailvirgin.blogspot.com/2013/11/two-caravels.html", "published": "2013-11-02T20:01:00.000-04:00", "updated": "2017-07-12T20:56:41.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Matt Schrage", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (Peychaud's)", "lemon juice", "rum", "sherry" ], "ingredients": [ "1 oz Plantation Special Dark Rum", "1 oz Lustau Amontillado Sherry", "1/2 oz Lemon Juice", "1/2 oz Cane Syrup (*)", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Plantation Special Dark Rum\n1 oz Lustau Amontillado Sherry\n1/2 oz Lemon Juice\n1/2 oz Cane Syrup (*)\n2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass.\n(*) Unless this was diluted, subbing 2:1 simple syrup will work in a pinch.\nTwo Tuesdays ago, I ventured over to Brick & Mortar after work. For a first drink, I asked bartender Lea Madda for the Two Caravels that bar manager Matt Schrage had created. A caravel is a small, maneuverable sailing ship that was quite popular during the Age of Exploration. Perhaps the two caravels in question were Christopher Columbus' the Niña and the Pinta that he used for his trans-Atlantic voyage; the third ship, the Santa Maria, was a carrack though and not a caravel.\nThe Two Caravels proffered a dark caramel aroma from the aged Plantation rum. The sip shared lemon and grape flavors and was followed by a robust rum swallow. The swallow continued with a nutty sherry finish accented with tart lemon notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWftrFodbufG9TAW9QLU6HqD6sNATPvC6fYNFtTQ2vQWZKEz51pmRIR0H_rKhoNhfe4jZjAbwh_7q9t4I2x1Lqz2-RgQUR-F4wGQeNVxVioxaHa6U2uczKRgN0O1lzdBx_Wq80gJ7nu7X/s320/twocaravels0119.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWftrFodbufG9TAW9QLU6HqD6sNATPvC6fYNFtTQ2vQWZKEz51pmRIR0H_rKhoNhfe4jZjAbwh_7q9t4I2x1Lqz2-RgQUR-F4wGQeNVxVioxaHa6U2uczKRgN0O1lzdBx_Wq80gJ7nu7X/s800/twocaravels0119.jpg", "comment_count": 0 }, { "title": "the messenger", "url": "https://cocktailvirgin.blogspot.com/2013/11/the-messenger.html", "published": "2013-11-04T10:30:00.000-05:00", "updated": "2017-07-12T20:55:10.166-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Connelly", "source": "Belly Wine Bar", "year": null }, "categories": [ "#belly", "bitters (mole)", "bitters (orange)", "calvados", "curacao", "quinquina", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Bonal Gentiane-Quina", "1/2 oz Cocchi Sweet Vermouth", "1/2 oz Calvados", "1/2 oz Pierre Ferrand Dry Curaçao", "1 dash Bittermens Mole Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Bonal Gentiane-Quina\n1/2 oz Cocchi Sweet Vermouth\n1/2 oz Calvados\n1/2 oz Pierre Ferrand Dry Curaçao\n1 dash Bittermens Mole Bitters\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nTwo Thursdays ago, Andrea and I had dinner and beer at Cambridge Brewing Company in Kendall Square. Afterwards, we rounded the corner and paid a visit to bartender Ryan Connelly at Belly Wine Bar. For a first drink, I selected Ryan's The Messenger off of the \"Let's Get Fortified: A Study in Vermouth-based Concoctions\" section of the cocktail menu. Once mixed, the Messenger offered an orange peel aroma over a grape sip that shared a vague fruitiness perhaps from the apple brandy and orange liqueur. The apple and orange peel notes shined through on the swallow though, and the swallow gained more bitter gentian complexity over time as the drink warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHS5b0_PoqReF3OPwFz6SXXuHQ1DpWhjLUfX9gFg91pm9MPrFL8f-YuQnW6ywnV3EzWH0vdIrlEujb6Ro0C3UZ28FCIbRQuDyQ9cSGqhdKOxMNQIAPFVbbNdr35SLfglh2qAv_70UGOPuP/s320/messenger0121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHS5b0_PoqReF3OPwFz6SXXuHQ1DpWhjLUfX9gFg91pm9MPrFL8f-YuQnW6ywnV3EzWH0vdIrlEujb6Ro0C3UZ28FCIbRQuDyQ9cSGqhdKOxMNQIAPFVbbNdr35SLfglh2qAv_70UGOPuP/s800/messenger0121.jpg", "comment_count": 0 }, { "title": "upturn flip", "url": "https://cocktailvirgin.blogspot.com/2013/11/upturn-flip_4.html", "published": "2013-11-04T11:30:00.000-05:00", "updated": "2017-07-12T20:54:26.196-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ryan Connelly", "source": "Belly Wine Bar", "year": null }, "categories": [ "#belly", "benedictine", "curacao", "egg", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Punt e Mes", "3/4 oz Benedictine", "1/2 oz Pierre Ferrand Dry Curaçao", "1/4 oz Smith & Cross Rum", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass and garnish with freshly grated orange zest.", "body_text": "1 1/2 oz Punt e Mes\n3/4 oz Benedictine\n1/2 oz Pierre Ferrand Dry Curaçao\n1/4 oz Smith & Cross Rum\n1 Whole Egg\nShake once without ice and once with ice. Strain into a cocktail glass and garnish with freshly grated orange zest.\nFor Andrea's first drink at Belly Wine Bar, she asked bartender Ryan Connelly for the Upturn Flip. The recipe was Ryan's creation and the name reflects the inverse proportions to this aromatized wine-driven libation. Once mixed, the microplaned orange zest donated a bright citrus aroma over the rum notes; even at a quarter of an ounce, Smith & Cross is still a beast. The caramel and grape creaminess of the sip transitioned to rum funk that blended into orange and herbal notes on the swallow. Finally, I would like to thank Andrea for her patience as I continually returned to her drink \"to take better notes.\" Yes, it was that good.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrySWf2ROZD-c0Jtuc22niis7LsgW-hw4Pqd94egS-qvIU8y8SfbEyci7gnuOObQOLBvJ4m-n1CB0yqjzRz38dzO6-mBX-77lvvwfW0bRdfY0xPadLtMnKmfcbt3RDKL7dzpGfpgIv1W6/s320/upturnflip0123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrySWf2ROZD-c0Jtuc22niis7LsgW-hw4Pqd94egS-qvIU8y8SfbEyci7gnuOObQOLBvJ4m-n1CB0yqjzRz38dzO6-mBX-77lvvwfW0bRdfY0xPadLtMnKmfcbt3RDKL7dzpGfpgIv1W6/s800/upturnflip0123.jpg", "comment_count": 0 }, { "title": "old man winter", "url": "https://cocktailvirgin.blogspot.com/2013/11/old-man-winter.html", "published": "2013-11-05T10:30:00.001-05:00", "updated": "2026-03-11T13:00:14.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Connelly", "source": "Belly Wine Bar", "year": null }, "categories": [ "#belly", "amaro", "averna", "bitters (mole)", "rum", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Old Fitzgerald Bourbon", "1 oz Old Monk Rum", "1/2 oz Pedro Ximenez Sherry", "1/2 oz S. Maria al Monte Amaro (*)", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Old Fitzgerald Bourbon\n1 oz Old Monk Rum\n1/2 oz Pedro Ximenez Sherry\n1/2 oz S. Maria al Monte Amaro (*)\n1 dash Mole Bitters\nStir with ice and strain into a rocks glass.\n(*) Originally was Averna which they no longer carry.\nFor a final drink at Belly Wine Bar, bartender Ryan Connelly offered up a drink he created last year called the Old Man Winter. In contrast to the two lighter styled drinks, this was a change up that would make for a great nightcap. With whiskey, Old Monk Rum, wine, herbal liqueur, and bitters, the Old Man Winter reminded me a little of Drink's\n1919 Cocktail\nso I was quite excited to try it.\nThe Old Man Winter gave forth a dark caramel and grape aroma. The caramel notes from the amaro and aged rum continued on into the sip where it mingled with the Bourbon's malt. The sherry mostly appeared on the swallow as a raisiny flavor that paired well with the whiskey and rum, and the Old Man Winter finished with a fresh menthol-herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV1XqDx3m7aIVf8HvpZqkMF5wp5_Swx8ZEv1kMqJKNwzkyqUwegE7BS97YnSjOsWoZdvV7wQoesARzrlB1wh0z88DcjuVi1APSPZI8W4TWnriUWtIV8L29AWOUJq2JwOjEhA_-iK6nTG3/s320/oldmanwinter0125.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV1XqDx3m7aIVf8HvpZqkMF5wp5_Swx8ZEv1kMqJKNwzkyqUwegE7BS97YnSjOsWoZdvV7wQoesARzrlB1wh0z88DcjuVi1APSPZI8W4TWnriUWtIV8L29AWOUJq2JwOjEhA_-iK6nTG3/s800/oldmanwinter0125.jpg", "comment_count": 0 }, { "title": "tea punch", "url": "https://cocktailvirgin.blogspot.com/2013/11/tea-punch.html", "published": "2013-11-06T10:00:00.000-05:00", "updated": "2017-07-12T20:52:37.283-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "punch cup", "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "lemon juice", "rum", "sherry", "tea" ], "ingredients": [ "1/2 oz Clement Rhum Agricole VSOP", "1/2 oz Plantation 5 Year Barbados Rum", "1 oz Amontillado Sherry", "1/2 oz Lemon Juice", "1/2 oz Black Tea Syrup (*)" ], "instructions": "Stir with ice and strain into a punch cup containing an ice cube. Garnish with a lemon wheel and dash Angostura Bitters on top of it.", "body_text": "1/2 oz Clement Rhum Agricole VSOP\n1/2 oz Plantation 5 Year Barbados Rum\n1 oz Amontillado Sherry\n1/2 oz Lemon Juice\n1/2 oz Black Tea Syrup (*)\nStir with ice and strain into a punch cup containing an ice cube. Garnish with a lemon wheel and dash Angostura Bitters on top of it.\n(*) Prepared with lemon and orange zest in the oleo saccharum.\nTwo Sundays ago, I wandered over to Backbar and found a seat in front of bartender Sam Treadway. For a starter, I looked to the Tradesman section of the menu and spotted the Tea Punch. With rhum agricole in the mix, I asked Sam if the name was a play on\n'Ti Punch\n. Sam replied that the name was literal with tea in the mix and a play on 'Ti Punch except that they changed almost everything else about it; so perhaps that was a polite way of saying no or perhaps it shows that riffs can be taken quite far. Sam went on to explain that he preferred the soft richness of the drink when it was stirred so they opted not to shake this citrus-laden libation.\nThe lemon wheel garnish donated a bright aroma over that of the rum's caramel and the sherry's nutty grape. The lemon and grape elements continued on into the sip, and these were followed by the grassiness of the rhum agricole and the richness of the Plantation Rum. Finally, the punch finished with tea, nuttiness, and citrus notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkbSb_jzZ2YfVA6JaohePfEXzWHefmRNwXNPe6xNiCdfbjlnCDGZnxp0R2KqDO9VOid0ZGm9SOWytS0WbUfhBUSV5pkUnzH09udn_VG322qmkE2WsS25JLtOXR_qgTRH18On1vZ0Xp504/s320/teapunch0127.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkbSb_jzZ2YfVA6JaohePfEXzWHefmRNwXNPe6xNiCdfbjlnCDGZnxp0R2KqDO9VOid0ZGm9SOWytS0WbUfhBUSV5pkUnzH09udn_VG322qmkE2WsS25JLtOXR_qgTRH18On1vZ0Xp504/s800/teapunch0127.jpg", "comment_count": 0 }, { "title": "plaza vieja", "url": "https://cocktailvirgin.blogspot.com/2013/11/plaza-vieja.html", "published": "2013-11-07T10:00:00.000-05:00", "updated": "2017-07-12T20:51:54.073-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Treadway and Joe Cammarata", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "benedictine", "bitters (Angostura)", "cognac", "mezcal" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1 oz El Buho Mezcal", "1 oz Amaro Braulio", "1 barspoon Benedictine", "1 dash Angostura Bitters", "1 dash Salt Tincture (*)" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1 oz El Buho Mezcal\n1 oz Amaro Braulio\n1 barspoon Benedictine\n1 dash Angostura Bitters\n1 dash Salt Tincture (*)\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\n(*) The final 3 ingredients were served in a 1/4 oz mixture that also contained a barspoon of Cognac and a dash of cigar tincture.\nAfter the Tea Punch at Backbar, I asked bartender Sam Treadway for the Plaza Vieja from the Modern Inspirations section of the menu. When I inquired as to whom developed this\nVieux Carré\nriff, he replied that both he and fellow Backbar bartender Joe Cammarata both came up with similar recipes without talking to each other.\nOnce mixed, the Plaza Vieja offered an orange and smoke aroma with a darker note from the amaro. The amaro continued on into the sip as a caramel flavor that accompanied a sweet mouthfeel. Finally, the Cognac began the swallow that ended with smoke and strong herbal and menthol notes that lingered. While the swallow had a great deal of bitter complexity, the salt tincture rather tamed the Braulio here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiZsAPY26gcspSdYvUNIX7PIPhRTXzo74es6KE3-9AtYDJlMaj7SETZJF4UJntDgGkxYNgX-8Q2f-6QgrfTLajWWsCz67QhUWAbTaEWo0MBW9IU08GqlHZoJdw378ybWvvHw6IaIofAUz/s320/plazavieja0128.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiZsAPY26gcspSdYvUNIX7PIPhRTXzo74es6KE3-9AtYDJlMaj7SETZJF4UJntDgGkxYNgX-8Q2f-6QgrfTLajWWsCz67QhUWAbTaEWo0MBW9IU08GqlHZoJdw378ybWvvHw6IaIofAUz/s800/plazavieja0128.jpg", "comment_count": 0 }, { "title": "[kid mccoy]", "url": "https://cocktailvirgin.blogspot.com/2013/11/kid-mccoy.html", "published": "2013-11-08T09:30:00.000-05:00", "updated": "2017-07-12T20:51:20.974-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#drink", "bitters (Peychaud's)", "quinquina", "whiskey (Rye)" ], "ingredients": [ "1 3/4 oz Rittenhouse 100 Rye", "1 oz Cocchi Americano Rosa", "1/4 oz Bigallet Viriana China China", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top. Shake with ice with 2 pieces orange peel and 1 piece lemon peel. Strain into a glass and garnish with an orange twist.", "body_text": "1 3/4 oz Rittenhouse 100 Rye\n1 oz Cocchi Americano Rosa\n1/4 oz Bigallet Viriana China China\n1 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nTwo Mondays ago, I ventured over to Drink where I found a seat at bartender Palmer Matthews' section. When I inquired as to what he was excited about these days, Palmer commented that he has been enjoying Cocchi Americano's rosé aperitif wine (Lillet also put out a similar product that seems comparable) as well as Bigallet's China China, a quinine-laden dark orange peel liqueur that is a proofier Amer Picon of sorts. He continued on to explained that he had been tinkering with the Deshler that first appears in Hugo Ensslin's\nRecipes for Mixed Drinks\n:\nDeshler\n• 1/2 jigger Rye Whiskey\n• 1/2 jigger Dubonnet\n2 dash Cointreau Triple Sec\n2 dash Peychaud's Bitters\nShake with ice with 2 pieces orange peel and 1 piece lemon peel. Strain into a glass and garnish with an orange twist.\nSince the Deshler was named after a famous boxer from the 1910s when Ensslin published his book, I dubbed this one after another turn of the century boxer, Kid McCoy, who christened boxing in the 20th century with his KO victory on New Years Day, 1900. Once mixed, the orange oils brightened the otherwise dark nose. A caramel and malt sip led into a rye swallow with a dark orange peel and spice swallow. Overall, the drink reminded me of the classic whiskey and Amer Picon-containing Liberal cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oU5mEFUCBcLu5Kp_ppHyWCxAVlW0GC_68RMk65ZRzQ-kY3YDTnx1f0Vc-IoKds5O8ODsPE5nrJXZUxgfWGBvci8xT1Z2qzDyPeiDtYYESkHLAe7QICTlej0WC91S_5ikd4sg-RCxIg0W/s320/drink0129.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oU5mEFUCBcLu5Kp_ppHyWCxAVlW0GC_68RMk65ZRzQ-kY3YDTnx1f0Vc-IoKds5O8ODsPE5nrJXZUxgfWGBvci8xT1Z2qzDyPeiDtYYESkHLAe7QICTlej0WC91S_5ikd4sg-RCxIg0W/s800/drink0129.jpg", "comment_count": 0 }, { "title": "[royal cadiz yacht club]", "url": "https://cocktailvirgin.blogspot.com/2013/11/royal-cadiz-yacht-club.html", "published": "2013-11-08T11:00:00.000-05:00", "updated": "2017-07-12T20:50:41.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Palmer Matthews", "source": "Drink", "year": null }, "categories": [ "#drink", "curacao", "falernum", "lime juice", "sherry" ], "ingredients": [ "1 3/4 oz Lustau Palo Cortado Sherry", "3/4 oz Lime Juice", "1/4 oz Pierre Ferrand Dry Curaçao", "1/4 oz Falernum" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Lustau Palo Cortado Sherry\n3/4 oz Lime Juice\n1/4 oz Pierre Ferrand Dry Curaçao\n1/4 oz Falernum\nShake with ice and strain into a cocktail glass.\nFor my next beverage at Drink, I asked bartender Palmer Matthews if he could sherry-fy something akin to the\nSherry Mai Tai\nthat I created or the\nSherry Jungle Bird\nthat I guided Will Thompson to make for me. For a classic to riff on, Palmer picked the\nRoyal Bermuda Yacht Club\nand he swapped the Barbados rum for Palo Cortado sherry. Palmer picked Palo Cortado for he rather enjoys the shrub-like qualities of oxidative sherries.\nThe libation offered up a grape aroma with a bright note from the citrus. The crisp lime sip gave way to a sherry swallow that finished with orange peel and clove notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpjawcVRGhDrjUrFMcsUesWK6A-AvOKebdt7yviJqTYWI1eMlzaDNrd9wzptOQbIkp6rgc0Qt10XB6BcrcrmNXYQdvD0CcF-GXfd8SfjkWmce9JEjzA6oXvTfIOfLKNSiHA2xS0N9IyUU/s320/bermuda0132.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpjawcVRGhDrjUrFMcsUesWK6A-AvOKebdt7yviJqTYWI1eMlzaDNrd9wzptOQbIkp6rgc0Qt10XB6BcrcrmNXYQdvD0CcF-GXfd8SfjkWmce9JEjzA6oXvTfIOfLKNSiHA2xS0N9IyUU/s800/bermuda0132.jpg", "comment_count": 0 }, { "title": ":: highlights of thirst boston 2013 ::", "url": "https://cocktailvirgin.blogspot.com/2013/11/highlights-of-thirst-boston-2013.html", "published": "2013-11-12T21:08:00.001-05:00", "updated": "2019-07-14T13:29:05.895-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*thirst boston" ], "ingredients": [], "instructions": null, "body_text": "Yesterday marked the conclusion of Thirst Boston, the successor to the Boston Cocktail Summit. While most of the events happened on Sunday and Monday, there was The Thing gala on Saturday night that I attended and a St. Germain detox event today that I sadly missed since I had a work shift. The scope of the event was not just cocktails and spirits, for beer, cider, and coffee were included in the mix. Unlike other cocktail events, I did not have cocktail fatigue at any point since there were so many options throughout the day via tasting booths and seminars. Without further ado, here are some of the random highlights of the weekend:\n•\nBest room opening:\nThe D.T.O. room at The Thing. The Thing took place at the Harvard Club with the first bit held in a lobby looking area with a few drink stations including an amazing Bulleit Old Fashioned bar. Later, the doors entered to the voluminous main hall where music blared, drinks of all sorts were being mixed with props to the Remy Martin Cognac Sazerac. Finally, a third room was opened, the D.T.O. room. The Daiquiri Time Out is a phenomenon started in Boston by Andrew Deitz that pays tribute to political intrigue on\nChappaquiddick\nand a host of Boston celebrities were belting out these rummy libations.\n•\nGreat way to start the morning:\nIrish Coffee. My first was served to me on Sunday by Jackson Cannon at the\nBoston Cocktails: Past, Present, and Future\ntalk and the next was by Tony Iamunno on Monday at the Kilbeggan booth. When I woke up this morning, I was saddened that there wasn't one on the docket for the day.\n•\nLaybacks? Yeah, that just happened:\nWhen I wanted to find out where one of the talks' rooms was, I was coerced to do a Galliano layback first by Stephanie Melchert, the local Lucas Bols brand rep. A second one was at the Blender Bender where I risked brain freeze at the hands of contestant Sam Gabrielli. And the third was the most humorous with the surprisingly delicious Bols Yoghurt Liqueur except the pourer was a little uncoordinated and the end result was a bit like a bukkake scene.\n•\nSwagfest galore.\nI think the final count was 7 shirts, 3 hats, a pair of Glencairn whisky glasses, and a random assortment of keychains, stickers, pins, pens, bottle openers, and other fine stuff. Best shirts nods go to Amaro Sibilla (thanks Aphonik!), Newburyport Beer, and Appleton Estate Bartender's Brunch. Best hats go to the Kilbeggan Irish cap and the Drambuie Fedora.\n•\nOne of the most touching moments:\nWhen I was waiting in the media line to get into the sold-out sherry talk, speaker Derek Brown came out and insisted that I be let in. And I am glad that I got to hear him and Jackson Cannon speak about this amazing wine.\n•\nBest costume:\nCharlotte Voisey as a robot. Not even sure what talk or event she was doing it for, but she was walking around for a while like that. I even saw photos of her jamming with the Appleton event's reggae band dressed like that... Runner up was John D. Gertsen,\ntime traveler\n, dressed up like a colonial fop serving punch. The times that I have asked him if there isn't a costume he wouldn't wear, the answer is always no. The first time I spoke to John was back in 2007 or so at LUPEC Chartreuse event at Green Street and John broke the Silent Order rules for he was dressed as a Carthusian Monk that night.\n•\nBest D.T.O.:\nWill Thompson pounding it from a pitcher at the\nRum: The World's Most Versatile Spirit\ntalk. Also the award for the most aggressive tasting that began with a hefty pours of Smith & Cross, Bacardi, and rhum agricole and continued on with cocktails made with each of those spirits. The breakfast of champions drink was the El Dorado 12 Year and Smith & Cross two rum Old Fashioned.\n•\nBest product name:\nAtsby's Armadillo Cake. No, not a flavored vodka but an intriguing vermouth we tasted at the\nRethinking Vermouth: The Renaissance of Fortified Wine\ntalk.\n•\nWorst drink of Thirst Boston:\nSean Frederick's bathtub gin mixed with orange juice at the\nHow Prohibition Changed Spirits & Mixology Around the World\n. Phil Duff followed it up with the quote, \"Can anyone remember the first time you had an Orange Blossom (the drink in question albeit usually with better gin)? It's a disappointing drink, and I've been married twice.\" The other Prohibition-themed quote was from Imbue's Neil Kopplin at the vermouth talk; he declared, \"Prohibition did more damage to drinking in America than Phylloxera.\"\n•\nRandom thing I wrote on Twitter\nstemming from a conversation about what people order in the bars we each work at, \"Vodka (on the rocks or with club soda) is a vehicle for sad men and angry women.\" Not sure how it came about in terms of the talks or if it is what eventually led to Maureen Hautaniemi coming over to shush us. Oops, sorry about that Maureen (and the others at the talk)! See the rum talk description above for an explanation...\n•\nBlogger stigmatization:\nJacob Briars asked the audience if there were any writers in the house. When I raised my hand, Maggie of Privateer Rum yelled out that I was an author. Jacob commented, \"Oh, a published author... at least you're not a blogger.\"\n•\nNothing says excess\nlike a Fernet Branca afterparty following a day of drinking and the blender event.\n•\nGreat Gertsenian truism:\n\"If you know where everything lives and know how to smile, you'll be a great bartender.\"\n•\nWorst realization:\nWhile getting dressed for the Thing, I discovered how difficult it is to tie a bowtie. I have years to go before I achieve anything resembling the level of that rapscallion, Tyler Wang. I ended up punting and going with a regular necktie.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd2eOePvUqtu1GlvVJ8-gKYjmfGHFX7r1guwEY7OmBS5dBZiwkAiIXWE8BWz8JOEAWRtED48RFq-HQKaSZavleMDOeYliafR7vZH13-OFMxvDNqiEIs5tnymnU-e052-pwz1iTGCY7j5x/s320/thirst0017.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvaGq-Oh4RYaRhxHb4Rzz4GF1MaPQrYqLDPR4frtcfTEAEyHeandqU-ngcZyPztD7Otk95DL0uo4lI1B87zNXsIaGMthOHVOx9klJiiSo4zTvyNR4ig6bmEp38DYNyd7NkwefSaNjSl0G/s320/thirst0022.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cu2ayAOTAhNuTr-kReaqT2YsY9fmJZnvBd_4kTYMxQECDUgluPAzqxFPhFeH0tHXAoDRbYop9LvPf-Yuvy8YkFEyvVHFBOoCWkYM8CyDGEj1cDvn-sEmC3hvRIWk1h129u8OmzIrSxKa/s320/thirst0029.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnmRta6JHJX1g40DgCp1U_Hhuo2_i_wO4bjktTdffOrlrjr3eu4wxnOvH6wO4QOKoBCqhiUgrPtU39dY1hpo5nptA7Yzv5Ya0iifLcxJ_Nsxww7NmjsvUF5lgsDfcRi88s6IUlzT0FSeR/s320/thirst0051.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd2eOePvUqtu1GlvVJ8-gKYjmfGHFX7r1guwEY7OmBS5dBZiwkAiIXWE8BWz8JOEAWRtED48RFq-HQKaSZavleMDOeYliafR7vZH13-OFMxvDNqiEIs5tnymnU-e052-pwz1iTGCY7j5x/s800/thirst0017.jpg", "comment_count": 0 }, { "title": ":: beer back - beer's integration in cocktails ::", "url": "https://cocktailvirgin.blogspot.com/2013/11/beer-back-beers-integration-in-cocktails.html", "published": "2013-11-13T08:35:00.001-05:00", "updated": "2019-07-14T13:28:52.172-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston", "beer" ], "ingredients": [], "instructions": null, "body_text": "On Sunday, one of the talks I attended was\nBeer Back: Beer's Integration in Cocktails\nhosted by\nKevin Mabry\nof J.M. Curley and\nKevin Martin\nof Eastern Standard. They began by addressing why beer? Beer is a three dimensional product that is sellable on its own but it  can add so much to drinks; in a way, it is no different than sparkling wine but with a few additional features. These include:\n• Effervescence/carbonation. This will help flavors and aromas to keep throughout the drink.\n• Dryness or sweetness\n• Bitter complexity from the hops\n• Other flavor components like malt, roast, vanilla\nMethodology was much focused on how to incorporate beer into cocktails. They recommended working backwards by picking a beer first and then adding the rest of the ingredients instead of using a beer float or other addition as a later thought. Develop the drink completely, and afterwards, try it with different beers to see if you can improve it. The beer should be colder than normally drinkable if possible to keep carbonation and to allow for drink layering. As for uses of beer in cocktails:\n• Shaken with the drink. Utilize the dry shake akin to what is used with egg cocktails. While the proteins and other frothing agents in beer will likewise be emulsified, it is more important to degas the beer so the shaker does not pop open mid-shake.\n• Rolling down a spoon. Pour the beer down a spoon (especially one with a twisted handle) while stirring to integrate.\n• Topping drink. Likewise, adding to the glass first and straining over it.\n• Beer syrups which last a lot longer than beer -- often up to 30 days. They can be used to create a frothy foam head and texture from the left over proteins in the beer and material in the hop extract. This emulsifier can be a lot cheaper than eggs and can be made vegan or less allergenic.\n• Layering. Clearly, sorting out the density of the beer and the rest of the drink is important. Next, figure out what the end goal is and how the drinker should perceive the drink. Is the beer to be taken in first or last? Should the drinker sip from the top or drink via a straw from the bottom? The risk with the straw is that the person you serve it to will just stir it up. Is the beer the focus, the primer, or the cleanser? Think the neo-classic straw-driven Mind Eraser where the Kahlua on the bottom is taken first via straw and its sweetness then kills the heat of the middle vodka layer. Finally, the carbonated water at the top cleanses the palate.\nBeer flavor wheels, such as\nthis one\n, will help to get you thinking about how to pair beer with the other cocktail ingredients.\nThe talk was sponsored by\nLambise\n, a pair of beers that were developed specifically for use in cocktails; both are combinations of Belgian and lambic beers and one of the two has a ginger component to it. Besides having good body and effervescence, the lambic's sourness and acidity might allow drinks to be citrus-free; while Mabry found that it was a good substitute, Martin often prefers to add citrus in to bolster the crispness of the drink.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: pirates, partisans, & grandmothers - the legacy and use of sherry ::", "url": "https://cocktailvirgin.blogspot.com/2013/11/pirates-partisans-grandmothers-legacy.html", "published": "2013-11-13T20:35:00.001-05:00", "updated": "2020-07-28T17:43:52.934-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston", "sherry" ], "ingredients": [], "instructions": null, "body_text": "One of the other talks I went to at\nThirst Boston\non Sunday was\nPirates, Partisans, & Grandmothers: The Legacy and Use of Sherry\ngiven by Jackson Cannon and Derek Brown.\nJackson Cannon\nis well known here in Boston as the leader of the Kenmore bar trilogy -- Eastern Standard, Island Creek Oyster Bar, and Hawthorne -- as well as recently the second runner up in the 2012 Vinos de Jerez sherry cocktail competition. Washington D.C.'s\nDerek Brown\nopened up the Passenger and Columbia Room in 2009 and 6 months ago launched Mockingbird Hill that features 90 sherries. Derek explained that the focus for the talk was \"How to unfuck sherry?\", for many people believe that only old people drink sherry. He thought that it would be cool if they actually did, but it is not the case anymore.\nSherry's history goes back to ancient times with 3000 years of history. The\nPhoenicians\ntook vines throughout the ancient world, and the wines that came about were quite different but had some similarities especially with the modern sweeter styles of sherry. The\nMoors\nadvanced sherry making by taking the new advancements of science, namely distillation, from North Africa into Spain. The fortification of wine proved to be advantageous especially during the Age of Exploration for regular wines would go bad on a ship's voyage while wines with additional proof would be stable for longer. Although Columbus took sherry on his voyages to the New World, it was Magellan who set the record by spending more money on sherry than on food and workers. Later, sherry solidified its place in Spanish viticulture by becoming the country's first Denominación de Origen.\nThree main grape types predominate sherry production. The\nPalamino\ngrape grows well on chalky soils similar to those found in Champagne and Cognac in France. The Palamino is technically three different and accounts for 97% of all plantings in Jerez. The other two are\nPedro Ximénez\nand\nMuscatel\nwhich grow better on clay-based soils. PX is often raisinated, except for the dry sherry versions, from sun maturation before fermentation. Meanwhile, the Muscatel is not as sun-concentrated and displays earthy fruit notes; this grape produces wines closer to the ancient Phoenician style.\nDerek broke down sherry into 3 'F' words. First,\nfortify\n. Sherry starts out as a still table wine that is fortified to around 15% ABV. Second,\nflor\n. The flor is a thick, white cap of yeast that protects the wine from being oxidized. Finally,\nfractionalized blending\n. Sherry often utilizes a solera system where a third of each barrel is taken away and replaced with newer wines. Statistically, some old sherry is still present in the solera.\nThere are four major styles of dry sherries. The\nFino\nmade from Palamino grapes maintains that protective layer of flor and keeps a non-oxidized flavor. The\nManzanilla\nis more localized for it is a Fino produced in Sanlúcar. When the flor is not allowed to develop such as by killing it in the fortification step or by getting rid of it, it will oxidize and become an\nOloroso\n. The\nAmontillado\nis another oxidized sherry that has the nose of an Oloroso and the finish of a Fino. A fifth dry sherry is the\nPalo Cortado\nthat tastes like an Amontillado and an Oloroso, but it is a designation assigned by a committee as judged for the wine's flavor characteristics.\nAs for sweet sherries, the two major ones are\nPedro Ximénez\nand\nMuscatel\nwith both using sun-drenched raisinated processes and different fortification methods than the dry sherries.\nCream\nis a mix of Oloroso and Pedro Ximénez sherries with Lustau's East India Solera being one of the more famous.\nPale Cream\n, on the other hand, is grape syrup mixed with a Fino -- a style that erupted in the 1970s with Harveys Bristol Cream. A\nMedium\ndesignation was recently added, but Derek would love to see that one go away.\nThe popularity of sherry boomed with the\nCobbler\nthat was first mentioned by Washington Irving in 1809. While it is a simple drink, it requires crushed ice and its success rapidly followed Frederic Tudor's first ice shipments starting in 1806. Its success went hand-in-hand with the spread of ice appreciation in drinks. Back then, the\nCobbler\nwas mostly made with oxidized sherries that were slightly sweet. Derek mentioned that his favorite use of sherry was in the\nAdonis\nwhich is basically a Sherry Manhattan with sweet vermouth, orange and aromatic bitters.\nSince sherry is exceedingly complex with over 300 volatile elements, it often pairs very well with food. Some classic combinations in Spain are Fino and ham, Manzanilla and oysters, and Amontillado and egg. Sherry has also recently worked well the bone and oyster luges phenomenon (pouring the wine over where the bone marrow or mollusk once was).\nWhen asked if they could only have\nthree bottles\nof sherry, Derek began by listing a Manzanilla from either La Gitana or La Cigarrera, an Amontillado such as Lustau's Los Arcos, and a Cream for sweetness such as Lustau East India Solera. Jackson commented that Lustau's E.I.S. has proven to be an indispensable cocktail ingredient and definitely agreed with Derek's list. He rounded out his list with an Oloroso such as from Alvear and a Palo Cortado such as Hidalgo's 30 Year Wellington.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: rum - the world's most versatile spirit ::", "url": "https://cocktailvirgin.blogspot.com/2013/11/rum-worlds-most-versatile-spirit.html", "published": "2013-11-14T08:47:00.000-05:00", "updated": "2019-07-14T13:28:22.453-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston", "rum", "rum (white)" ], "ingredients": [], "instructions": null, "body_text": "On Monday at\nThirst Boston\n, my first talk was\nRum: The World's Most Versatile Spirit\nhosted by Bacardi's\nJacob Briars\nand\nHeath Davis\nand Drink-alum\nWill Thompson\n. The main concept of the talk was how no spirit has the same adaptability and range as rum. Given the great number of styles and price points, they sought to give some order to the chaos. Produced in over 50 countries, some of which have rather relaxed laws, rum is definitely not as structured as say tequila or Scotch. And part of the affordability of rum as compared to other spirits has to do with that chaos as well as some historical conceptions of what rum is.\nAs a commonality, rum comes from sugar cane which is one of the world's biggest crops by acreage. Originally, this grass grew in Papua New Guinea, and it was taken around the world rather quickly in order to satiate people's search for energy. Products from fermented sugar cane have an 8000 year history where little changed, but 400 years ago, things changed forever. One of the biggest changes occurred in the middle of the 16th century with the Reformation. Honey had been the main source of energy to keep up with the beeswax candles made at monasteries; however, the Reformation did away with that. Around that same time, the world got addicted to coffee and tea and it needed a new energy source. Previously, sugar came as loaf sugar and the grinding was rather inconvenient to free the sweetness from this resinous brick. Once technology advanced through boiling, rectifying, and crystalizing, pure sugar crystals that did not require any grinding step and the demand took off. What was left after the purification was molasses, the major waste product of the sugar cane industry. While the first sugar cane distillates were cachaças in the early 1600s in Brazil, 1648 was the first time rum was reported to have been made with molasses. To make sense of rum, the speakers divided it up into three different styles: the English, the French, and the Spanish (or modern) styles.\nEnglish:\nThe history of the English style took off with Britain finding Barbados, an island that was off of the major chain of islands and therefore had not been discovered or claimed by France or Spain. On Barbados, the English invented factory or modern production styles. One truism to this style is that the distillation methodology is unimportant with stills ranging from wooded ones to very formal and recognizable ones. What is important is the dunder; the mash is left in the fermenter and more molasses is added in. This style produces a resinous, rich style full of esters that allows it age well, be transported, and left on docks for storage. In Jamaica, they often take this to an extreme where they keep fermenting until the molasses mash stops bubbling, take some of it off for distillation, replenish the volume, and sometimes they never clean out the fermentation tank. The age statement on English rums is the minimum age.\nFrench:\nFrench people are French. Since France based its purified sugar economy on sugar beets, they disallowed the import of sugar cane. Therefore, the whole cane is juiced and fermented fresh. Moreover, this cane juice product is fermented like an eau de vie. While the ashy volcanic soil is often attributed to what makes rhum agricoles have a certain flavor, it was pointed out that St. George makes a similar rum in California on different soils. While an A.O.C. tightly regulates the style in Martinique, often they are producing the product on patchwork stills, Mad Max style.\nSpanish:\nThe history of Spanish rum can be traced back to Columbus bringing over sugar cane seeds over on his second voyage in 1493; while this batch of seeds did not succeed, 7 years later, sugar cane was growing in Hispaniola. The 1620s saw the first rum distilleries in Cuba as compared to the 1650s when rum production became an industry in Boston. The continuous still made for a cleaner rum style. Controlled fermentation, proprietary yeast, filtration, and purposeful aging and blending all aid in defining the style and regulating its purity today. Unlike the English style of age statements, the number is either the maximum age of the rum contained or solely having the style of that age. For example, Zacapa 23 Year is made mostly of 4-6 year rums but it tastes much older.\nThe breakfast of champions...\nOf the three styles we tasted examples of, the Smith & Cross (English style) was most like rye whiskey, the rhum agricole (French style) like pisco, and the Bacardi (Spanish style) like gin with a crisp, light, and mixable feel. Overall, Cuban-style rum needs something to make it elevated for it is not a sipper; mixology is necessary to unpack its features. Jenning Cox helped this aspect by creating (or at least naming and being documented) the Daiquiri in the late 1800s. The next big advancement was the Tiki craze which was a perfect way to elevate rum; especially with the preconceptions after the 1930s when rum is what people drank if they had nothing else.\nFinally, it was pointed out that most rum these days is made with molasses not produced on that island. Most of this molasses is imported from Venezuela and Brazil. What defines the island is the style of what they do with the molasses after they import it. Clearly, the exception is French-styled rums given the A.O.C. rules on Martinique.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD_V6JYH_WROVmxIzTEtTDSwV0oNYScISyVRDJQ6Fzi-3nq65JJC8PuNDPtcvjMDt9KQWNkAZrt83Tkg6VEWA1t9V6cXdTMLBOdr0JoDMb5xlRpdkLvxSRxW1IfGeyvGoiybDVlfUApZL/s320/thirst0054.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVwOp_yUN_OcCbc2Nw_UT7mbBGWK_Os9dZRoHM-J55TjHHYxlsD3wQLYNnZrxSXUgEL7ryPFCpQZEj7U4_83xcO8da7BWc3ayR6y_7IWfDmUimNJvhgIhPQaox8YqFtkqrxpSE4zngo2i/s320/thirst0053.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD_V6JYH_WROVmxIzTEtTDSwV0oNYScISyVRDJQ6Fzi-3nq65JJC8PuNDPtcvjMDt9KQWNkAZrt83Tkg6VEWA1t9V6cXdTMLBOdr0JoDMb5xlRpdkLvxSRxW1IfGeyvGoiybDVlfUApZL/s800/thirst0054.jpg", "comment_count": 0 }, { "title": "flintlock", "url": "https://cocktailvirgin.blogspot.com/2013/11/flintlock.html", "published": "2013-11-17T08:08:00.000-05:00", "updated": "2017-07-12T20:44:34.261-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sean Frederick", "source": "American Boutique Spirits Bar", "year": null }, "categories": [ "#citizen boston", "*thirst boston", "bitters (orange)", "lillet", "mezcal", "sherry" ], "ingredients": [ "2 oz Lillet Blanc", "1 oz Savory & James Amontillado Sherry", "3/4 oz Montelobos Mezcal (*)", "1 dash Angostura Orange Bitters", "1 pinch Salt" ], "instructions": "Stir to dissolve salt. Add ice, stir, and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Lillet Blanc\n1 oz Savory & James Amontillado Sherry\n3/4 oz Montelobos Mezcal (*)\n1 dash Angostura Orange Bitters\n1 pinch Salt\nStir to dissolve salt. Add ice, stir, and strain into a cocktail glass. Garnish with an orange twist.\n(*) With a feistier mezcal like Vida, use 1/2 oz.\nOn Monday at Thirst during the lunch break, I stopped into the Genesis Tasting Suite. There, M.S. Walker was hosting the American Boutique Spirits Bar where a pair of bartenders were taking turns mixing up drinks every hour. Had I realized the line up, I would have tried to run up there more often between the talks. Luckily, I did get to catch the excellent Sean Frederick in action, and I requested the Flintlock, a smoky aperitif he created and served here with Montelobos Mezcal. Sean mentioned that when he developed the drink with Del Maguey Mezcal Vida, he used a half ounce, but the softer style of Montelobos allowed for a slightly larger pour to get the same degree of smokiness.\nThe Flintlock proffered a smoke aroma that was brightened by the twist's orange oil. The sherry and Lillet combined on the sip to conjure a lemony grape note. Finally, the swallow showcased a raisiny mezcal flavor, and the salt helped to cleanly close off the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GujRH6lsMULi3VDw16JxnE3QYteE99lUVaGhsPKFsf2OpOHyeiq2RVRMcPuTtFu5HDrFjcjDxPs3cAp5UN3nAPGkrwMdh2HwFRW5Ml8kwcBthdraUMDfmKPjsNPbN1aMFSRedzuKVRiU/s320/thirst0063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GujRH6lsMULi3VDw16JxnE3QYteE99lUVaGhsPKFsf2OpOHyeiq2RVRMcPuTtFu5HDrFjcjDxPs3cAp5UN3nAPGkrwMdh2HwFRW5Ml8kwcBthdraUMDfmKPjsNPbN1aMFSRedzuKVRiU/s800/thirst0063.jpg", "comment_count": 0 }, { "title": "private shandy", "url": "https://cocktailvirgin.blogspot.com/2013/11/private-shandy.html", "published": "2013-11-17T08:49:00.001-05:00", "updated": "2021-11-12T17:51:27.210-05:00", "author": "frederic", "post_type": "event", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#russell house tavern", "*mixology monday", "beer", "gin", "lemon juice", "pamplemousse", "simple syrup (cinnamon)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXIX) was picked by Christa and Shaun of the\nBoozeNerds\nblog. The theme they chose was \"Resin\" which seems quite seasonally appropriate with Christmas trees being primed for decoration. The BoozeNerds elaborated on the concept by describing, \"We thought hard about a theme that would work well for this time of year, and after contemplating the food, booze, and decor we like for the holidays, we settled on 'Resin.' From savory rosemary in a stuffing, to a delicious juniper-y gin in a martini, to a fragrant fir ornament or garnish, our friends the evergreens have a lot to offer... The challenge: come up with an ingenious creation using the resin-y ingredient of your choice. Zirbenz, retsina, hoppy IPA, pine-nut puree, even? Sure! Spirit, garnish, aroma, all are fair game. Whatever resin means to you, we want to hear it.\"\nGiven the excitement of the\nThirstBoston\nevents last weekend and my jam-packed work schedule before and after to make up for my time off, I did not have much time to search recipe books for the perfect resiny answer to this Mixology Monday riddle. However, I had been staring at the perfect recipe during these many shifts over the last two weeks, namely the Private Shandy created by Russell House Tavern's bar manager Sam Gabrielli here in Cambridge, MA. The Private Shandy pairs the elegant juniper note of Privateer Rum's gin with the resiny hoppiness of Blatant's IPA and perfectly fits the theme.\nPrivate Shandy\n• 1 1/2 oz Privateer Gin\n• 3/4 oz Cinnamon Syrup\n• 1/2 oz Housemade Pamplemousse Cordial (*)\n• 1/2 oz Lemon Juice\nShake with ice and pour into a beer glass (~14 oz) containing 3 oz of Blatant (or other West Coast-style) IPA. Top with ice, garnish with a wide grapefruit swath, and add a straw.\n(*) A commercial grapefruit liqueur like Combier would work well here as would making your own cordial using this\nrecipe\nfrom Craigie on Main.\nThe wonder of the drink is how well the IPA beer's flavors match the other ingredients. The hops' pine and resin flavors complement the juniper and other botanicals in the gin, and the hops' citrus and grapefruit notes work elegantly with the grapefruit cordial and lemon juice. Finally, the cinnamon syrup ties together the drink with spice elements that go splendidly with the grapefruit, hops, and gin notes.\nSo thank you to Christa and Shaun of the BoozeNerds for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuUARt7Os3voGdCppyNay1hM0sQU2BpY1woGPTfwwqBmHBuPBwqzhtF3gb8ylbPdBbAoxubsQIFmdXPJkz9_OAZL6ZGmKZ_qJ1fXe7eQi-OxkpkYEqvxiG3Fx7Qf3yGtuSBv-muCKdyAU/s320/privateshandy0103.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": ":: rethinking vermouth - the renaissance of fortified wine ::", "url": "https://cocktailvirgin.blogspot.com/2013/11/rethinking-vermouth-renaissance-of.html", "published": "2013-11-18T20:42:00.000-05:00", "updated": "2019-07-14T13:27:13.210-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston" ], "ingredients": [], "instructions": null, "body_text": "Another talk I went to at\nThirst Boston\nwas entitled \"Rethinking Vermouth: The Renaissance of Fortified Wine.\" For a good refresher, see the \"\nDemystifying Vermouth\n\" talk write-up from Portland Cocktail Week 2012. Overlapping in speakership in both talks was Imbue Vermouth's\nNeil Kopplin\n, and this talk also had\nCarl Sutton\nof Sutton Cellars and\nAdam Ford\nof Atsby Vermouth.\nThe basics of vermouth is that it is a wine aromatized (or flavored) with botanicals and fortified by a brandy; in fact, vermouth can be fortified by any fruit brandy but mostly it is a grape-based one. The concept of aromatized wine has been around for almost as long as people making wine. These flavorants were often added for medicinal purposes such as wormwood that first appeared in print in a 1500 BC Indian text on medicine. Eventually, people learned that the addition of a high proof spirit could not only stop fermentation but stabilize the product. While the Carpano family has been attributed to creating vermouth proper cerca 1786, lots of wine and spirits have had wormwood in it. For a great primer on the subject, the speakers recommended\nUncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages\nby Patrick E. McGovern.\nDomestically, America has a fantastic history with vermouth. Vermouth first hits our shores in the 1830s, but it is not until it makes its way to New York City in the 1860s that it truly embeds itself. What solidified its place was not in the old world aperitif but in the cocktail, and vermouth made the cocktail so much more than the basic spirits, bitters, sugar, and water. While the Europeans method of enjoying vermouth had a lot of tradition, the American way had a lot of creativity. Indeed, the\nOld Waldorf-Astoria Bar Book\n, for example, has over 174 vermouth recipes alone. And not all vermouth was coming from Europe, for in pre-Prohibition American, there were over 200 wineries making vermouth domestically.\nSutton Vermouth:\nCarl Sutton formed the company four years ago in November of 2009, and he sought to craft a vermouth that mixed well but was drinkable on its own. Carl later explained, \"it has to taste good on its own... you cannot make a living a half ounce at a time.\" One of the company's earliest successes was to get on tap #10 at the Alembic in San Francisco, and he found it great that it was being served on tap like it often is in Barcelona. While most European vermouth is herbal and bitter, Sutton's Brown Label is fruit, floral, and herbal such as from the dried orange peel, rosemary, and chamomile in the mix.\nImbue Vermouth:\nNeil Kopplin spoke about the terroir being the key word to his vermouths. The Imbue Bittersweet, for example, is made from Oregon Pinot Gris wine made 60 miles away and Pinot Gris brandy distilled at nearby Clear Creek. The Bittersweet has around 50 grams sugar per liter added (in addition to natural grape sugars) putting it at the high end of dry vermouth but closer to bianco vermouth. Neil explained that no one knows what dry tastes like; people talk dry but drink sweet. Botanically speaking, the Bittersweet has orange peel, elderflower, chamomile, clove, and sage -- many of these ingredients were selected for their ability to complement the lemon and Granny Smith apple notes in the wine base. Overall, the product is rather Lillet-like in feel. The Imbue Petal & Thorn is Kopplin's other product with an aggressively sweet and bitter formulation. Gentian works well here but is quite different from traditional vermouth bittering agents. Eucalyptus, Egyptian chamomile, and cinnamon were some of the other botanicals mentioned that add a slightly feminine nature to this somewhat aggressive product.\nAtsby Vermouth:\nAdam Ford wanted to make New York-style vermouth and named his company after a mid-19th century Manhattan center of entertainment, Assembly Theaters on Broadway. Atsby's Amber Thorn has a steel tank New York Chardonnay as a base and apple brandy as the fortifier. Nigella seed from Indian cooking and damiana from Mexican flavor this aromatized wine sweetened with raw summer honey. The 21 botanicals in the mix have a familiar flavor; Adam explained that many people declare, \"it reminded me of something... positive, but I cannot identify it.\" To him, vermouth should stimulate the mind as well as the palate; it should trigger a memory. The other product Adam spoke about was Atsby's Armadillo Cake which has a completely different flavor profile. One of the curious botanicals is shiitake mushrooms for he grew up as a macrobiotic eating a lot of that mushroom with seaweed. Instead of honey, this vermouth is sweetened with dark Indian muscavado sugar caramel to add additional depth to the wine. As for a classification, it is neither a sweet nor a dry, so the vermouth really needs a new style name.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "[shepherd's secret]", "url": "https://cocktailvirgin.blogspot.com/2013/11/shepherds-secret.html", "published": "2013-11-20T09:09:00.001-05:00", "updated": "2017-07-12T20:41:34.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bluedragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Drew", "source": "Blue Dragon", "year": null }, "categories": [ "#bluedragon", "amaro", "chartreuse (green)", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Sheep Dip Blended Scotch", "3/4 oz Luxardo Amaro Abano", "3/4 oz Punt e Mes", "1 barspoon Green Chartreuse" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Sheep Dip Blended Scotch\n3/4 oz Luxardo Amaro Abano\n3/4 oz Punt e Mes\n1 barspoon Green Chartreuse\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nAfter going to Drink a few Mondays ago, I stayed in Fort Point and visited Blue Dragon a few blocks away. There, I was greeted by bar manager John Drew who offered up a small taste of a great apple-sweet potato milk punch that perfectly captured Autumn in a glass. For a drink, he suggested a Scotch cocktail he created that rather appealed to me for it contained Amaro Abano; indeed, the Scotch and Abano combination worked rather well in Les Kostinas' Blacksmith at Russell House Tavern.\nThe cocktail began with a bright orange oil aroma that balanced the darker notes from the Abano and Punt e Mes on the nose. A caramel and grape sip led into a Scotch swallow with a complex bitter herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihe3U0y0ib0gfcc-4DRcNd8XRy0csxuH1jE_04F7e6F4fGStjOLaGNHwO0BGQ4wf9HObNv_Yoocc8evXX1rAlLoWb9jPEOmSrHko-yzSsB_XDbY6psOEDNT2L2poi1r6T8WF5j_JopGM0o/s320/shepherdersecret0133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihe3U0y0ib0gfcc-4DRcNd8XRy0csxuH1jE_04F7e6F4fGStjOLaGNHwO0BGQ4wf9HObNv_Yoocc8evXX1rAlLoWb9jPEOmSrHko-yzSsB_XDbY6psOEDNT2L2poi1r6T8WF5j_JopGM0o/s800/shepherdersecret0133.jpg", "comment_count": 0 }, { "title": ":: martini gran lusso tasting ::", "url": "https://cocktailvirgin.blogspot.com/2013/11/martini-gran-lusso-tasting.html", "published": "2013-11-21T09:22:00.002-05:00", "updated": "2019-07-14T13:26:34.657-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#hawthorne", "*seminar", "vermouth (sweet)" ], "ingredients": [ "1:" ], "instructions": null, "body_text": "Last night, I was invited to a vermouth tasting event at the Hawthorne hosted by\nJackson Cannon\nand\nColin Asare-Appiah\n, alumni of London's LAB bar and now with Bacardi. The night began with a discussion of the classical and modern roles of vermouth as a stand alone and as a cocktail ingredient and moved on to a tasting of 10 vermouths similar to the\nDemystifying Vermouth\nseminar at Portland Cocktail Week. The tasting ended with vermouth #10,\nMartini Gran Lusso\n, Martini & Rossi's 150th anniversary vermouth. Instead of using solely white Trebbiano wine as they do for all their other vermouths, they added in red Barbera wine to give rich flavors and a red instead of brown hue to the vermouth (the brown hue is often associated with caramel coloring). Part of the botanical mix comes from a blend developed in 1904 that undergoes a long rest in wood before an 8 year mellowing in glass demijohns. Gentian, African aloe, and dittany (related to oregano) were three of the botanicals that were revealed. Clearly, the process is time intensive and most likely not very sustainable, so this release is rather limited at 150,000 bottles. DrinkUpNY has the product priced around $30.\nThe concept of vermouth as a cocktail modifier alone was questioned. When a customer asks for a Manhattan, instead of asking \"rye or Bourbon?\" and \"Up, down, or on the rocks?\", perhaps asking what vermouth they would like to have used. As was demonstrated from the tasting, vermouths of each type vary widely and the balance of the drink needs to be altered accordingly. For example, Carpano Antica is a beast of a vermouth and needs to be used more sparingly that Cinzano or Martini & Rossi, whereas the more delicate Dolin Rouge needs to be used in more abundance. Since vermouths need to be kept fresh, having too many open bottles of vermouth at a bar can be an issue. Placing open dates, not marrying bottles of different vintages, and tasting old bottles will keep the product within healthy guidelines. However, figuring out ways to increase vermouth use will help keep the rate of opening fresh bottles frequent. One way is to have plenty of drinks on the menu that utilize vermouths. Another is to drink it straight, and Jackson brought up the point that the barbacks at Eastern Standard were often required to drink the remainders of vermouth bottles as part of their shift drink. Personally, the art of the aperitif is my favorite way, and the\nHalf Sinner-Half Saint\nfavored by Rendezvous' Scott Holliday is my preferred go-to at home or for guests at the bar. Moreover, vermouths are not just for aperitifs. While the bitter notes from the botanicals are great for getting the gastric juices flowing to prepare the digestive track for food, many of them also help to settle the stomach.\nWithout further ado, here are my tasting notes:\n1:\nMartini & Rossi Dry\n. Trebbiano wine, artemisia (wormwood), oregano thyme, dittany. Despite being called dry, it is not all that dry. Jackson referred to this one as a fully-balanced bottled cocktail.\n2:\nNoilly Extra Dry\n. Straw color all from aging for over 1 year in barrels. Smell is floral with honeysuckle notes, apple, unripened strawberries, and carrot. Taste is very vegetal and reminiscent of oysters due to the salinity. The aging also donates some oxidative notes. Produced near the fishing port of Marseillan, this vermouth is often paired with oysters.\n3:\nDolin Dry\n. Based on an 1827 recipe. The clear-colored vermouth has granny smith apple, lemon, nut oils, and white peach aromas, while the taste has great acidity and low wormwood. It is evident that a lot of love went into the wine. Jackson pointed out that the aromatics here can be lost in cocktails and a 2:1 ratio might be necessary. It is a restrained style that was meant to be drunk alone and has less of history with cocktails.\n4:\nMartini & Rossi Bianco\n. Developed in the early 1900s and created for women once they were allowed to drink in public. The smell is vanilla cream, cinnamon, angel food cake, oregano, thyme, and dittany. The style has a rather high sugar content.\n5:\nEastern Standard Rose\n. Made on a stove in a kitchen instead of more traditional ways. Ripe fruit forward due to the Spanish grenache wine base and the strawberry maceration. The vermouth contains wormwood in a very traditional style and the bitterness can really help to balance the rather fruit forwardness of the ingredients.\nHistory of Eastern Standard's vermouth program:\nIt began when\nMayur Subbarao\n, now of Amor & Amargo, drove up to Boston and cooked up vermouths in an informal vermouth class held in an apartment's kitchen in Somerville, MA. He made and taught recipes for replicas of Carpano Antica and Noilly Prat Amber, two vermouths that were not available at the time in the United States. Some of these techniques were discussed at the\nVermouth Tasting and Making Class\nheld by Tom Schlessinger-Guidelli at Craigie on Main in early 2009. Jackson was interesting in duplicating Martini & Rossi's Rose which was also not imported at the time. With Mayur's help, they were able to replicate the product; while not an exact match, it is rather delightful on its own or in cocktails like the\nFrobisher\n.\n6:\nMartini & Rossi Sweet\n. White wine is still the base here with caramel color added. The caramel is not added for sweetness; instead the sweetness comes from cane sugar. The tasting notes are reminiscent of pizza with oregano and thyme. Kola nut, unsweetened chocolate, cherry, bitter honey, and overly ripe plum were also mentioned.\n7:\nNoilly Prat Rouge\n. Noilly's answer to Martini & Rossi's sweet vermouth; created in the early 1900s. Drier finish than the Martini & Rossi.\n8:\nDolin Rouge\n. Smell has sarsaparilla, root beer, thyme, fig, and wintergreen; similar to Martini & Rossi but more raw. The taste has grapefruit, orange, and apple notes with not a lot of bitter notes and a somewhat port-like feel.\n9:\nCarpano Antica\n. Nose shares Coca Cola, vanilla, Necco wafer, Bubble Yum gum aromas. Taste has tea flavors such as rooibos and mint tea, orange, lemon peel, clove, cinnamon, gentian. Very bitter sweet.\n10:\nMartini Gran Lusso\n. Color is ruby red from the Barbera grapes. The nose displays pineapple, rosemary, star anise, and menthol. The tasting notes were rosemary, thyme, juniper, woodsy pine, hibiscus, lavender, and grassy-wet leaf.", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "bargellino", "url": "https://cocktailvirgin.blogspot.com/2013/11/bargellino.html", "published": "2013-11-21T21:18:00.000-05:00", "updated": "2017-07-12T20:36:11.875-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "OnTheBar app", "year": null }, "categories": [ "#silvertone", "amaro", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "3/4 oz Dry Vermouth", "1/2 oz Amaro Montenegro", "1/4 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Old Overholt Rye\n3/4 oz Dry Vermouth\n1/2 oz Amaro Montenegro\n1/4 oz Luxardo Maraschino Liqueur\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nA few Tuesdays ago, I headed over to Silvertone to have dinner at the bar. For a cocktail, I asked bartender Josh Childs for the Bargellino that appeared on the OnTheBar app after I checked in for my visit. When I inquired about the name, Josh replied that it refers to a hotel in Italy; however, he explained that he found this recipe in his old notes and was not entirely sure if he was the one who created it. Regardless, the Bargellino reminded me of a\nMan About Town\ncrossed with a Brooklyn and seemed like it would be an excellent tipple.\nThe twist's orange oils joined the aroma of the amaro's caramel and the whiskey's malt on the nose. The malt continued into the sip to mingle with the dry vermouth's wine flavors, and the swallow began with the rye and ended with an herbal finish that showcased the amaro's mandarine orange peel and the Maraschino's nutty cherry notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2POatRPGKNVWqQvu3BOrg1Y5UGR7vnc0-Z4mF2-bSAD99QVxQIR6Z1RD2fhHIptf0UJGWEHVww3jq65slMuagsOJ0A0s23RufQJ4wOaCdo_UTnT2hcOjwYWQYAItK27xc6tGz2UORTE1/s320/bargellito0134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2POatRPGKNVWqQvu3BOrg1Y5UGR7vnc0-Z4mF2-bSAD99QVxQIR6Z1RD2fhHIptf0UJGWEHVww3jq65slMuagsOJ0A0s23RufQJ4wOaCdo_UTnT2hcOjwYWQYAItK27xc6tGz2UORTE1/s800/bargellito0134.jpg", "comment_count": 0 }, { "title": "broken crown", "url": "https://cocktailvirgin.blogspot.com/2013/11/broken-crown.html", "published": "2013-11-22T10:02:00.000-05:00", "updated": "2017-07-12T20:37:31.649-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "applejack", "bitters (other)", "creme de cacao", "grenadine", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz El Tesoro Tequila", "1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Tempus Fugit Crème de Cacao", "1/2 oz Lime Juice", "1 barspoon Grenadine", "1 dash Celery Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz El Tesoro Tequila\n1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Tempus Fugit Crème de Cacao\n1/2 oz Lime Juice\n1 barspoon Grenadine\n1 dash Celery Bitters\nShake with ice and strain into a coupe glass.\nA few Wednesdays ago after one of my dinner shifts at Russell House Tavern, I headed over to Kirkland Tap & Trotter for a shift drink on the route home. Bar manager Tyler Wang spoke to me about the new libations on the cocktail menu before he had to leave for the night; he described the Broken Crown as a tequila\n20th Century\n(otherwise known as the Jim Meehan's 21st Century) crossed with a\nJack Rose\n. Out of the new drinks, the Broken Crown seemed like the winner, so I asked bartender Andrew Keefe to make me one.\nThe Broken Crown greeted the nose with a tequila aroma. A fruity sip from the lime, apple brandy, and pomegranate syrup was chased by a tequila swallow that shared muted chocolate notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6he2GQZNtPgtbejGBGQqg-ctcgcLvP5EcYUqoix1qU0v7gAC53W9Gtx_ZNF1SStSrzY_fqCbpNx-DjhPxKNJ-kvDwonEvrLuTnLm9r8y-3yk2VXA4WP-ZrUHGA0YHhfKiRo6-fwkESpi/s320/brokencrown0135.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6he2GQZNtPgtbejGBGQqg-ctcgcLvP5EcYUqoix1qU0v7gAC53W9Gtx_ZNF1SStSrzY_fqCbpNx-DjhPxKNJ-kvDwonEvrLuTnLm9r8y-3yk2VXA4WP-ZrUHGA0YHhfKiRo6-fwkESpi/s800/brokencrown0135.jpg", "comment_count": 0 }, { "title": ":: drink[craft]beer fall to winter fest ::", "url": "https://cocktailvirgin.blogspot.com/2013/11/drinkcraftbeer-fall-to-winter-fest.html", "published": "2013-11-22T21:33:00.001-05:00", "updated": "2017-07-12T20:39:56.100-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "apple cider", "beer" ], "ingredients": [], "instructions": null, "body_text": "Last Friday, I went to session 1 of\nDrink[Craft]Beer\n's Fall to Winter Fest. I returned to their event after enjoying their\nSummerfest\nfor the moderately sized event felt rather intimate; not only was it easy to visit every booth and not just visit mostly the familiar, it was not overly crowded such that you could not spend time talking to brewers and the brewery staff as well as sample multiple tastings from the booths. Each brewery and cidery had to have at least one fall- or winter-themed offering; while some had seasonal offerings in already in their lineups, others seemed to have brewed beers and ciders for the event for I was unable to find any information online about the products. Moreover, I was quite surprised and pleased to see that apples were playing a bigger role in the event than pumpkins.\nAs for my favorite apple products and one pumpkin one:\n•\nNightshift\n(MA)\n@NightShiftBeer\n-\nFallen Apple\n. This golden ale brewed with fresh local cider was amazing especially tasty with the undertones from the rum and brandy barrels used for aging. The sour apple notes were complemented by the spice finish.\n•\nBantam Cider\n(MA)\n@BantamCider\n-\nPersian Spice\n. While at Thirst Boston, I enjoyed their\nLe Grande\naged in Bourbon barrels, this time my favorite new-to-me product was spiced with a bounty of Middle Eastern botanicals with cardamom and cinnamon being the most identifiable all with a floral finish. See the spices in the second picture.\n•\nUrban Farm Fermentory\n(ME)\n@Fermentory\n-\nChai Sour Cidah\n. The Untappd beer app seemed to suggest that this was a new offering, and it was a hybrid of their kombucha and their cider. Indeed, the sour and tea tannin notes of the fermented tea worked well on the finish of the apple.\n•\nDowneast Cider House\n(ME)\n@DowneastCider\n-\nBarrel Project #2\n. I love their regular unfiltered cider that we sell at work, and the unfiltered nature here came across as very yeasty. The Bourbon barrel notes a definite richness to the apple.\n•\nBlacksmiths Winery\n(ME) -\nFatty Bampkins\n. While a little on the sweet side, it had a great honest apple flavor.\n•\nCape Ann Brewing\n(MA)\n@CapeAnnBrewing\n-\nImperial Pumpkin Stout\n. I do not generally hunt out pumpkin beers, but I am not averse to trying them. When I saw that Cape Ann was offering an imperial pumpkin, it reminded me of Southern Tier's that we had on cask. Likewise, it was very pumpkin but with a decent dark caramel malt and no bothering with pumpkin pie spices.\nFor favorite dark beers:\n•\nRiverWalk Brewing Co.\n(MA)\n@RiverwalkBeer\n-\nRye Stout\n. Another offering that was first entered into Untappd that night so I have to assume it was made for this event. While the coffee malt notes clouded a lot of the rye spice, the hops from the Kent Golding did shine through quite well.\n•\nPretty Things Beer & Ale Project\n(MA)\n@PrettyBeer\n-\nBabayaga\n. Technically not new to me, but new to me utilizing the Untappd beer app, this rustic stout with great smoky notes from rosemary-smoked malts was all around delightful.\n•\nNightshift\n(MA)\n@NightShiftBeer\n-\nTaza Stout\n. My tasting notes read, \"Chocolate blending into coffee from chicory. Ginger builds over time.\"\n•\nHigh Horse Brewing\n(MA)\n@HighHorseBrew\n-\nThe Business\n. High Horse Brew Pub was out of this offering when we visited them a few months ago in Amherst. Luckily, I had a chance to try this imperial stout that was black as night and full of coffee roast flavors.\n•\nTap Brewing Company\n(MA)\n@TapBrewingCo\n-\nJoshua Norton Imperial Stout\n. Quite delightful with chocolate and caramel notes on the sip and a smoky coffee finish.\nAnd my favorite non-fruit and non-dark brews:\n•\nIdle Hands\n(MA)\n@IdleHandsBeer\n-\nFirst Pitch\n. No wonder I could not find this Belgian rye pale ale on shelves for it is keg-only right now. My tasting notes read, \"Caramel balanced by rye spice and Belgian notes. Tart apple.\" Also notable was\nLucia's Bounty\n, their pale weizenbock, which showcased caramel notes and a rosemary-like bite.\n•\nNightshift\n(MA)\n@NightShiftBeer\n-\nChinooknation\n. A Belgian-style double brewed with a single type of hops that offered resiny, lemon, pine, clove, and cinnamon-like spice.\n•\nSmuttynose Brewing Company\n(NH)\n@SmuttynoseBeer\n-\nWinter Ale\n. Unlike many of the winter offerings, I obviously enjoyed this one's angle for I wrote, \"Good to see a winter beer go Trappist style instead of spiced. Fig/date notes.\"\n•\nNotch Brewing\n(MA)\n@NotchBrewing\n-\nLP IPL\n. This was certainly not their fall or winter offering, but it was great to see others besides Jack's Abby doing India Pale Lagers. LP IPL had nice pineapple, pine, and citrus notes.\n•\nWormtown Brewery\n(MA)\n@WormtownBrewery\n-\nWintah Ale\n. Perhaps this should be in the dark beer section, but it was a touch lighter as a brown ale. Elegant nutty brown, chocolate, and earthy flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyaGgSsw87714hT53Xi1tEsV89sbQpS4xVO9_b18bi0mCpg2KkGQrE3Y-dtgJAkhBCj5HtgWYsyqDveT3fabDL5u_D-P8BDzupsK1OKhRxp559cXpxoEBkgcAEV8xDkGmstXeIK-F0U2E/s320/drinkcraftbeerlogo.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ_4yPSVzUG3mfNuwtT59y8DumOU3ToyJg-mOva2JUlzUmDNP3xXjuKnPk4cLWlBoCvR-05JiHgOXpjfBjTl2lH9kcL7Qn1pCVSlpL7hwmKDIKSBABd-S3R11ledMEnknCBmqfG8Nez4C/s320/beerfestnov13a.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiotghGm733JlGWHxYiYDgBlkDi-k3ODuNh7vsHC5XP4kawQPTuWw8ld0kHpUrJPTUFngV-Xf1HiE_4q27bwz9ih9LgIIRys-HNBFZriKBS-KzybMz7_ngj6hBBGiL94tUHIB7yLLI5DB/s320/beerfestnov13b.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwe24ioFtT7VZ2p89sfa8sQ1LeoUNgnH4wq4yHUkcyV5OfPWj2D-34nwVNfH0iSzJ8vjeae8Tz9jfTSnFyySyjsMdnMEdsjQgk3T6y7IILCtEb2mbNl28riIpsbdx4vlAkafd3cu47rI62/s320/beerfestnov13c.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyaGgSsw87714hT53Xi1tEsV89sbQpS4xVO9_b18bi0mCpg2KkGQrE3Y-dtgJAkhBCj5HtgWYsyqDveT3fabDL5u_D-P8BDzupsK1OKhRxp559cXpxoEBkgcAEV8xDkGmstXeIK-F0U2E/s800/drinkcraftbeerlogo.jpg", "comment_count": 0 }, { "title": "josephine's bath", "url": "https://cocktailvirgin.blogspot.com/2013/11/josephines-bath.html", "published": "2013-11-25T10:00:00.000-05:00", "updated": "2017-07-12T14:03:44.736-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "steelandrye" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": "Steel & Rye", "year": null }, "categories": [ "#steelandrye", "campari", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1 1/4 oz Rhum JM Blanc", "1 oz Dolin Dry Vermouth", "3/4 oz Gran Classico" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Twist a grapefruit peel over the top.", "body_text": "1 1/4 oz Rhum JM Blanc\n1 oz Dolin Dry Vermouth\n3/4 oz Gran Classico\nStir with ice and strain into a rocks glass containing a large ice cube. Twist a grapefruit peel over the top.\nA few Sundays ago, Andrea and I ventured down to Milton to dine at Steel & Rye where bartenders Ted Gallagher and Derric Crothers were manning the bar that night. For a first drink, I requested the Josephine's Bath which seemed like an interesting rhum agricole Negroni variation. Ted explained how he spent his honeymoon in Martinique, and there, he stood with his bride in a historic section of water off of the shore. The fame came from Napoléon Bonaparte's first wife, Joséphine de Beauharnais from Martinique, and she used to bathe in that sandbar off the island's coast.\nThe grapefruit oil greeted the nose and preceded a grassy wine sip. The swallow then offered the grassy and mineral flavors of the rhum followed by the herbal notes of the Gran Classico and vermouth. Overall, the Gran Classico worked rather well here with the rhum agricole, and the Josephine's Bath came across as more delicate than other rhum agricole Negroni variations including the\nPirate Slave\nand the\nDefensio\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TioVky1D66rF9IDzO_Sa3FLkap_SHCMeC76kpx6BPBAoZoKOYbJABprKS9tuioVflp0-I_bXYCddOMb0OQTmXlonIzfpfB9OZLRPl7sNMPfFL1-GHWrfUivFTMJMInEpdUPNkKjx-nkN/s320/josephine0139.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TioVky1D66rF9IDzO_Sa3FLkap_SHCMeC76kpx6BPBAoZoKOYbJABprKS9tuioVflp0-I_bXYCddOMb0OQTmXlonIzfpfB9OZLRPl7sNMPfFL1-GHWrfUivFTMJMInEpdUPNkKjx-nkN/s800/josephine0139.jpg", "comment_count": 0 }, { "title": "lionheart", "url": "https://cocktailvirgin.blogspot.com/2013/11/lionheart.html", "published": "2013-11-25T11:00:00.000-05:00", "updated": "2017-07-12T14:03:04.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "steelandrye" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": "Steel & Rye", "year": null }, "categories": [ "#steelandrye", "bitters (Angostura)", "calvados", "maple syrup", "pimento dram", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Domaine Dupont Calvados", "1/2 oz Rittenhouse 100 Rye", "1 barspoon Maple Syrup", "1 dash St. Elizabeth Allspice Dram", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Twist a lemon peel over the top.", "body_text": "1 1/2 oz Domaine Dupont Calvados\n1/2 oz Rittenhouse 100 Rye\n1 barspoon Maple Syrup\n1 dash St. Elizabeth Allspice Dram\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass with a large ice cube. Twist a lemon peel over the top.\nFor a first drink at Steel & Rye, Andrea requested the Lionheart. Bartender Ted Gallagher explained that the Lionheart was not named after one of Jean-Claude Van Damme's films as one server at the restaurant thought, and I was misguided in thinking about the\nLion's Tail\ndue to the whiskey and allspice dram in the mix. For the recipe was named after the Duke of Normandy in tribute to the Calvados in the drink.\nThe Lionheart shared bright lemon oil notes over the apple aroma. The rye's maltiness mingled with a vague fruitiness on the sip, and the swallow showcased the apple, maple, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhyyX4iFIMIBWHDW5G944P4XjbQZUAW0ZUY6Tujiuyb8QpOYY5UVtKcAPVO_auFb7i4RB-bA3OqsvMOyfYSV5UAWcCYAVDZj5s2M2D5eCKJW5N9ByVKJKkivBLeofies4bf4uVs56LRCg/s320/lionheart0140.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhyyX4iFIMIBWHDW5G944P4XjbQZUAW0ZUY6Tujiuyb8QpOYY5UVtKcAPVO_auFb7i4RB-bA3OqsvMOyfYSV5UAWcCYAVDZj5s2M2D5eCKJW5N9ByVKJKkivBLeofies4bf4uVs56LRCg/s800/lionheart0140.jpg", "comment_count": 0 }, { "title": "rye rising", "url": "https://cocktailvirgin.blogspot.com/2013/11/rye-rising.html", "published": "2013-11-26T10:00:00.000-05:00", "updated": "2017-07-12T14:01:46.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "steelandrye" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ted Gallagher", "source": "Steel & Rye", "year": null }, "categories": [ "#steelandrye", "bitters (mole)", "egg", "kahlua", "madeira", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Galliano Ristretto Espresso Liqueur", "1/2 oz Boston Bual Madeira", "1/2 oz Demerara Syrup", "1 dash Mole Bitters", "1 Egg" ], "instructions": "Shake once without ice and once with. Strain into a rocks glass and garnish with grated coffee bean.", "body_text": "1 oz Old Overholt Rye\n1 oz Galliano Ristretto Espresso Liqueur\n1/2 oz Boston Bual Madeira\n1/2 oz Demerara Syrup\n1 dash Mole Bitters\n1 Egg\nShake once without ice and once with. Strain into a rocks glass and garnish with grated coffee bean.\nFor a dessert cocktail at Steel & Rye, I asked bartender Ted Gallagher for the Rye Rising. When I inquired about the name, Ted mentioned that he was stuck thinking of something to call it since\nCoffee Cocktail\nhad been taken a mere 150 years before. Luckily, Ted's wife came to the rescue at 1:30am the night before this brunch drink was due to be printed on the menu. With whiskey, Madeira, and egg, it did remind me a bit of a\nBoston Flip\n, although the coffee angle put it in the realm of his previous\nBramble and Arabica\n, Ted Kilpatrick's\nOrinoco\n, and Sam Gabrielli's\nDon't Flip Out\n.\nThe grated coffee bean garnish contributed a fresh dark roast coffee aroma to the nose. The dark roast continued on into the sip where it joined the rich, caramel sip. The coffee theme carried on into the swallow along with the rye and hints of the Madeira at the end. I suggested dropping the espresso liqueur amount and raising the Madeira both to 3/4 oz to bring out the beauty of the Madeira a touch more in the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMX62_ZYkOfFnYrc60ZZ_4BmnamMU5Bg91PAWlnMK0EWwABLhCYh6pq-pmyMl9SHKRXPODw3IF7fZ8p0K5Z-ShH20CF1GgDvDT6hpYJugh4OS1xxePYHJkIaR9eK1m6-TuWAPUREta84l/s320/ryerising0142.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMX62_ZYkOfFnYrc60ZZ_4BmnamMU5Bg91PAWlnMK0EWwABLhCYh6pq-pmyMl9SHKRXPODw3IF7fZ8p0K5Z-ShH20CF1GgDvDT6hpYJugh4OS1xxePYHJkIaR9eK1m6-TuWAPUREta84l/s800/ryerising0142.jpg", "comment_count": 0 }, { "title": "autumn sunset", "url": "https://cocktailvirgin.blogspot.com/2013/11/autumn-sunset.html", "published": "2013-11-27T08:53:00.000-05:00", "updated": "2017-07-12T14:00:53.308-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Sanctuaria: The Dive Bar of Cocktail Bars", "year": null }, "categories": [ "benedictine", "pimento dram", "vermouth (dry)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Four Roses)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Dry Vermouth (Dolin)", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Benedictine" ], "instructions": "Stir with ice and strain into a cocktail glass. Flame an orange twist (skipped the flaming part) and discard.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Four Roses)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Dry Vermouth (Dolin)\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Benedictine\nStir with ice and strain into a cocktail glass. Flame an orange twist (skipped the flaming part) and discard.\nAfter Steel & Rye, Andrea and I decided to have a nightcap. For a cocktail idea, I turned to\nSanctuaria: The Dive Bar of Cocktail Bars\nbook. There, I spotted the Autumn Sunset that appeared like a Perfect Manhattan with allspice dram and Benedictine added to the mix. Once prepared, the orange oils complemented the herbal aroma. Malt and grape on the sip led into a Bourbon swallow followed by herbal notes with a robust allspice finish. Overall, the drink looked and smelled like Autumn and was a great end to fall evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmR4BHKWcQViAlH4y4sOlP8fXfe-yN6BTg5hoIPLTfv5BaiU9oZe5KuwPkzNe-8XJluXGKeCdlGvrIsUlzW99bQaUnyEEdmX90fX6KCqgLL0tWlIllt0iJJD401KqJ_OFH4ul86DlJ7EG/s320/autumnsunset0143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmR4BHKWcQViAlH4y4sOlP8fXfe-yN6BTg5hoIPLTfv5BaiU9oZe5KuwPkzNe-8XJluXGKeCdlGvrIsUlzW99bQaUnyEEdmX90fX6KCqgLL0tWlIllt0iJJD401KqJ_OFH4ul86DlJ7EG/s800/autumnsunset0143.jpg", "comment_count": 0 }, { "title": "edgar allen poe", "url": "https://cocktailvirgin.blogspot.com/2013/11/edgar-allen-poe.html", "published": "2013-11-28T09:00:00.002-05:00", "updated": "2017-07-12T13:59:47.851-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "applejack", "lemon juice", "maraschino", "pimento dram", "sherry" ], "ingredients": [ "1 1/2 oz Laird's Applejack", "1/2 oz Alvear Amontillado Sherry", "1/2 oz Frangelico", "1/4 oz Luxardo Maraschino Liqueur", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Float a dash of allspice dram and garnish with a fennel frond if available.", "body_text": "1 1/2 oz Laird's Applejack\n1/2 oz Alvear Amontillado Sherry\n1/2 oz Frangelico\n1/4 oz Luxardo Maraschino Liqueur\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Float a dash of allspice dram and garnish with a fennel frond if available.\nA few Mondays ago, we made our way over to Estragon in the South End for dinner. For a first drink, bartender Sahil Mehta suggested one of the recipes he created for Estragon's Dead Poet Halloween dinner party. The one that called out to me was the Edgar Allen Poe that was subtitled with verse on the menu as, \"From a proud tower in the town, Death looks gigantically down.\" While that quote was from\nThe City in the Sea\n, he did pay tribute to the more famous\nThe Cask of Amontillado\nwith the wine in the mix; that night he used Lustau's Amontillado instead of Alvear's. Moreover, since the libation was paired with a fennel-pork dish, Sahil garnished this one with a fennel frond.\nThe Edgar Allen Poe began with a nutty, apple, and lemon aroma that became more grape driven later on. The lemon and grape sip gave way to an apple swallow that led into nutty flavors and an allspice finish. Indeed, I was impressed at how well the Maraschino, Frangelico, and nutty oxidized sherry worked as a trio on the swallow with such complementary flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERT-JWr6ME33kuYLm4AinC8Pzh1y9K23wWOkI-cNPBpRG2JU_JlAbgCzjL5NlM1-6vyhjJBQhr8YjYkUq1V_ASVwgT94KmXWzHdA4JBAytQYMtrFDOVTuXNn8PRC1B6DKPZbSdqerCXQE/s320/edgarallenpoe0144.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERT-JWr6ME33kuYLm4AinC8Pzh1y9K23wWOkI-cNPBpRG2JU_JlAbgCzjL5NlM1-6vyhjJBQhr8YjYkUq1V_ASVwgT94KmXWzHdA4JBAytQYMtrFDOVTuXNn8PRC1B6DKPZbSdqerCXQE/s800/edgarallenpoe0144.jpg", "comment_count": 0 }, { "title": "etched in time", "url": "https://cocktailvirgin.blogspot.com/2013/12/etched-in-time.html", "published": "2013-12-01T18:15:00.001-05:00", "updated": "2017-07-12T13:58:59.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Angostura competition", "year": null }, "categories": [ "#estragon", "amaretto", "amaro", "bitters (Angostura)", "lemon juice", "maraschino", "rum" ], "ingredients": [ "1 1/2 oz Ron Abuelo Rum", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Luxardo Amaretto", "1/4 oz Luxardo Amaro Abano", "1/4 oz Angostura Bitters", "1/2 oz Lemon Juice" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a dried rosebud.", "body_text": "1 1/2 oz Ron Abuelo Rum\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Luxardo Amaretto\n1/4 oz Luxardo Amaro Abano\n1/4 oz Angostura Bitters\n1/2 oz Lemon Juice\nStir with ice and strain into a coupe glass. Garnish with a dried rosebud.\nAfter the Edgar Allen Poe, I searched through bartender Sahil Mehta's cocktail recipe notebook and spotted the Etched in Time. The drink was one of Sahil's creations for the Angostura competition. Since the drink was rather amber, Sahil wanted something to be trapped in there, so he garnished with the dried rosebud. Once mixed for me, the Etched in Time greeted the nose with a cherry and amaretto aroma. The lemon sip shared a vague fruitiness, and the swallow began with rum followed by dark herbal notes, nuttiness, and Angostura Bitters' dryness and spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUwNbg7EaLenZZwRQ7NIzlNtRsiw1SEnnFXZYB_X6y_DNAb6BZS39zYQtkv5WBqF3bgXUjx1WiHndOIDNhucMBEYQBxHOObPDrDJ0goxu0GxKUrATEZxZhcugVA0SMcmVR6iFEkqIXJWd/s320/etchedintime0146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUwNbg7EaLenZZwRQ7NIzlNtRsiw1SEnnFXZYB_X6y_DNAb6BZS39zYQtkv5WBqF3bgXUjx1WiHndOIDNhucMBEYQBxHOObPDrDJ0goxu0GxKUrATEZxZhcugVA0SMcmVR6iFEkqIXJWd/s800/etchedintime0146.jpg", "comment_count": 0 }, { "title": "1818 cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/12/1818-cocktail.html", "published": "2013-12-02T10:00:00.000-05:00", "updated": "2017-07-12T13:57:14.612-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Lena Webb", "source": "Spoke Wine Bar", "year": null }, "categories": [ "#spoke", "benedictine", "bitters (mole)", "punt e mes", "rum", "sherry" ], "ingredients": [ "1 oz El Maestro Oloroso Sherry", "1 oz Old Monk Rum", "3/4 oz Punt e Mes", "1/4 oz Benedictine", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 oz El Maestro Oloroso Sherry\n1 oz Old Monk Rum\n3/4 oz Punt e Mes\n1/4 oz Benedictine\n1 dash Mole Bitters\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\nA few Tuesdays ago, I ventured over to Spoke Wine Bar where Lena Webb was bartending. For a drink idea, I asked this fortified wine enthusiast to sherry-fy a cocktail for me. Her chosen starting point was Drink's\n1919 Cocktail\n, and she subbed the rye for sherry and switched around some of the proportions. When she made it for me, instead of the Punt e Mes listed above, Lena reached for Dolin Sweet Vermouth. While we agreed that the libation was good that way, it would perhaps be better with Punt e Mes or a more robust vermouth like Carpano Antica. Therefore, I made it the next day at work as written above save for using Lustau Amontillado Sherry but leaving out the mole bitters. Served this way with added bitter notes, the drink truly did shine. Finally, a coin toss was in order to name the variation the 1818 or the 1819.\nWith the Punt e Mes recipe, the aged rum added a funkiness to the grape aroma. A rich, complex grape sip shared caramel flavors from the rum. The rum then continued on into the swallow where it mingled with the Punt e Mes bitter and the Benedictine herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYrIS_pzeTRqsAOqBlL1-lXQ1FZmg839OO1u-E-UoBL1ULmWWOXRoWPk8fuNBwTc_p3PLA_LKMTRMgt8nqN0FTovXDvRSdO1QMLb9OMM9UL-T8wn4uAdSFrtTnPBU6kUXmYjst61kO0mv/s320/the1819_0149.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYrIS_pzeTRqsAOqBlL1-lXQ1FZmg839OO1u-E-UoBL1ULmWWOXRoWPk8fuNBwTc_p3PLA_LKMTRMgt8nqN0FTovXDvRSdO1QMLb9OMM9UL-T8wn4uAdSFrtTnPBU6kUXmYjst61kO0mv/s800/the1819_0149.jpg", "comment_count": 0 }, { "title": "kojo cocktail", "url": "https://cocktailvirgin.blogspot.com/2013/12/kojo-cocktail.html", "published": "2013-12-03T09:06:00.002-05:00", "updated": "2017-07-12T13:56:22.206-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Derek Brown", "source": null, "year": null }, "categories": [ "bitters (aromatic)", "falernum", "gin", "lemon juice", "sherry", "simple syrup" ], "ingredients": [ "1 oz Greenhat Gin (Martin Miller Westbourne)", "1 oz Oloroso (Lustau)", "1/2 oz Falernum (Velvet)", "1/2 oz Lemon Juice", "1/4 oz Simple Syrup", "1 dash Decanter Bitters (Angostura)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "1 oz Greenhat Gin (Martin Miller Westbourne)\n1 oz Oloroso (Lustau)\n1/2 oz Falernum (Velvet)\n1/2 oz Lemon Juice\n1/4 oz Simple Syrup\n1 dash Decanter Bitters (Angostura)\nShake with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nA few Thursdays ago, I decided to make the Kojo Cocktail that I had spotted on Derek Brown's Twitter feed. After hearing Derek speak about\nsherry\nat Thirst Boston, I was excited to try one of his sherry creations. I suspect that this drink is named after Kojo Nnamdi who hosts a public radio talk show on WAMU 88.5 in Washington, DC, where Derek has been a guest.\nThe Kojo Cocktail began with a grapefruit oil, nutty oxidized grape, and clove aroma. The lemon flavors were greater than the grape on the sip; next, the swallow began with the nutty sherry notes and ended with clove, juniper, allspice, and a lemon tartness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlgBCsmoUZQA49t-rM6oVFOcXyNMUasmmzLnUUdFyaaE1mJvJMai3KlcZrbx7dy7XEcBNKiisPSXAzHyUAw8bN4uxckxwXfjBQo7NOHeFAhrgInr7WhQ7PQDofWU-EI6i6gVjRz8FnvLR/s320/kojo0152.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlgBCsmoUZQA49t-rM6oVFOcXyNMUasmmzLnUUdFyaaE1mJvJMai3KlcZrbx7dy7XEcBNKiisPSXAzHyUAw8bN4uxckxwXfjBQo7NOHeFAhrgInr7WhQ7PQDofWU-EI6i6gVjRz8FnvLR/s800/kojo0152.jpg", "comment_count": 0 }, { "title": "winter cobbler", "url": "https://cocktailvirgin.blogspot.com/2013/12/winter-cobbler.html", "published": "2013-12-04T09:18:00.002-05:00", "updated": "2025-08-08T12:09:08.887-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "julep cup", "technique": "shake", "attribution": { "creator": "Jennifer Salucci", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "bitters (aromatic)", "honey", "lemon juice", "scotch", "sherry", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Scotch", "1 oz Honey Ginger Syrup", "1/2 oz Palo Cortado Sherry", "1/2 oz Lemon Juice", "2 dash House Aromatic Bitters" ], "instructions": "Shake with ice and strain into a Julep cup (or Highball glass). Pack with crushed ice, garnish with mint, and add a straw. Perhaps this was built in the Julep cup though, sans shake/strain step, since my notes do not specify.", "body_text": "1 1/2 oz Scotch\n1 oz Honey Ginger Syrup\n1/2 oz Palo Cortado Sherry\n1/2 oz Lemon Juice\n2 dash House Aromatic Bitters\nShake with ice and strain into a Julep cup (or Highball glass). Pack with crushed ice, garnish with mint, and add a straw. Perhaps this was built in the Julep cup though, sans shake/strain step, since my notes do not specify.\nA few Wednesdays ago, we ventured down to Deep Ellum for dinner. For a first drink, I asked bartender Jennifer Salucci for the Winter Cobbler that just appeared on the menu. I am always pleased when bars take old non-cocktail, non-highball styles like the Cobbler, Fix, and Zoom and give new life to them. Here, Deep Ellum made a seasonal Cobbler that read like a riff on the\nPenicillin Cocktail\n; this was not their first riff on the neo-classic for they had the agave-based\nLittle Branch Cocktail\non the menu three years ago.\nThe Winter Cobbler began with a mint aroma over a Scotch and sherry nose. Honey flavors sweetened the lemon and grape sip, and the swallow offered Scotch and raisiny notes with a growing ginger signature after successive gulps. Overall, I was quite impressed at how well Palo Cortado sherry paired here with Scotch and how much depth it added to the Penicillin Cocktail-like base.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-isp1gpdWSgZ_SIUV5Z7RtEKbbX4u33BoFOdv7JFcBTsB0TzzNCXr8zZlm1aXnlAWAZRdet_0NC2K8X9QYP4wTV22ag6QLpTH8G53dP3yM2cxadChs_4tqo4Fg_IJr8WPqbtDapJxgQz3/s320/wintercobbler0155.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-isp1gpdWSgZ_SIUV5Z7RtEKbbX4u33BoFOdv7JFcBTsB0TzzNCXr8zZlm1aXnlAWAZRdet_0NC2K8X9QYP4wTV22ag6QLpTH8G53dP3yM2cxadChs_4tqo4Fg_IJr8WPqbtDapJxgQz3/s800/wintercobbler0155.jpg", "comment_count": 0 }, { "title": "swedish sweet tart", "url": "https://cocktailvirgin.blogspot.com/2013/12/swedish-sweet-tart.html", "published": "2013-12-05T09:07:00.001-05:00", "updated": "2017-07-12T13:55:12.045-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Sanctuaria", "year": null }, "categories": [ "aquavit", "creme de cacao", "lemon juice", "swedish punsch" ], "ingredients": [ "1 oz North Shore Aquavit (North Shore Private Reserve)", "3/4 oz Swedish Punsch (Kronan)", "3/4 oz Lemon Juice", "1/2 oz Marie Brizard Crème de Cacao" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a flamed orange twist (not flamed, discarded).", "body_text": "1 oz North Shore Aquavit (North Shore Private Reserve)\n3/4 oz Swedish Punsch (Kronan)\n3/4 oz Lemon Juice\n1/2 oz Marie Brizard Crème de Cacao\nShake with ice and strain into a cocktail glass. Garnish with a flamed orange twist (not flamed, discarded).\nA few Saturdays ago, we began the evening by turning to\nSanctuaria: The Dive Bar of Cocktail Bars\nfor inspiration. There, I spotted a drink that paired Swedish Punsch with aquavit called the Swedish Sweet Tart. Despite the name, I was quite curious and was lured in. Once mixed, the drink proffered an orange oil aroma over chocolate notes from the crème de cacao and sweet notes from the Swedish punsch. Next, a lemony sip led into a rum, cacao, and herbal swallow with a lingering caraway finish. Overall, the drink was not very caraway driven, like many aquavit recipes have a tendency of being, save for a pleasant aftertaste that grew throughout the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vB9nawRzaFiVPMi6PJEgDAAkiwM7qO7HVImMhJAkm6mzYvZlvkmOggZ2IHNafGt41T8OuMqaCGQdW7vU3xSrK3ELRNbNsNqLCKV0WxM8chjw3Fx1stan0Lgl_Omu04DpdeRfYmQZQBj3/s320/swedishsweet0156.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vB9nawRzaFiVPMi6PJEgDAAkiwM7qO7HVImMhJAkm6mzYvZlvkmOggZ2IHNafGt41T8OuMqaCGQdW7vU3xSrK3ELRNbNsNqLCKV0WxM8chjw3Fx1stan0Lgl_Omu04DpdeRfYmQZQBj3/s800/swedishsweet0156.jpg", "comment_count": 1 }, { "title": "sherry duval", "url": "https://cocktailvirgin.blogspot.com/2013/12/sherry-duval.html", "published": "2013-12-07T17:34:00.000-05:00", "updated": "2017-07-12T13:52:15.283-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Timothy Miner", "source": "Long Island Bar", "year": null }, "categories": [ "bitters (other)", "cynar", "genever", "maple syrup", "sherry" ], "ingredients": [ "1 oz Lustau Oloroso Sherry", "1 oz Bols Genever", "3/4 oz Cynar", "1/4 oz Maple Syrup", "1 dash Fee's Black Walnut Bitters (omitted)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Lustau Oloroso Sherry\n1 oz Bols Genever\n3/4 oz Cynar\n1/4 oz Maple Syrup\n1 dash Fee's Black Walnut Bitters (omitted)\nStir with ice and strain into a cocktail glass.\nAfter the Swedish Sweet Tart, we were in the mood for a nightcap. I perused my list of drinks to make and spotted one from Timothy Miner of the Long Island Bar in Brooklyn. Tim created entered the recipe in one of ShakeStir's flash cocktail competitions with the description, \"This is a great stirred drink for Autumn. It is rich, and nutty with a long finish. It would do well by a fireplace in New England.\" Well, we had neither a fireplace nor walnut bitters, but we decided to give this one a go.\nThe Sherry Duval began with a nutty sherry nose that shared malty notes of the Genever. The Cynar's caramel and the sherry's grape paired with the maple syrup's richness on the sip; next, the sherry's raisin provided the structure of the swallow that was modified by the sharper herbal elements of the Genever and the earthier bitter elements of the Cynar on the finish. Overall, the maple syrup really tied the drink together especially the sherry and Cynar as it has with the\nFarmhouse Flip\nand the\nMortal Sunset\n, respectively.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XlU4_tPTnQehs_HGEVFil_tphZBqNexa5Y8G4EEfQbgXzxLHjdQ3UiDGBCUmMqXB3t05tdgf0ofR41IMm9hQyK7T-JniuANRM3jWSIugznCGBuz471ErrgAO3wszd3vQjB8pvn6YfbJw/s320/sherryduval0157.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XlU4_tPTnQehs_HGEVFil_tphZBqNexa5Y8G4EEfQbgXzxLHjdQ3UiDGBCUmMqXB3t05tdgf0ofR41IMm9hQyK7T-JniuANRM3jWSIugznCGBuz471ErrgAO3wszd3vQjB8pvn6YfbJw/s800/sherryduval0157.jpg", "comment_count": 2 }, { "title": "hotel homans", "url": "https://cocktailvirgin.blogspot.com/2013/12/hotel-homans.html", "published": "2013-12-09T10:00:00.000-05:00", "updated": "2017-07-12T13:51:28.903-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "bitters (Peychaud's)", "champagne", "curacao", "tequila" ], "ingredients": [ "1 oz Partida Tequila", "1/2 oz Pierre Ferrand Dry Curacao", "7 dash Angostura Bitters", "7 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a flute glass. Top with Kenwood sparkling wine and garnish with an orange twist.", "body_text": "1 oz Partida Tequila\n1/2 oz Pierre Ferrand Dry Curacao\n7 dash Angostura Bitters\n7 dash Peychaud's Bitters\nShake with ice and strain into a flute glass. Top with Kenwood sparkling wine and garnish with an orange twist.\nA few Mondays ago, we headed over to Backbar for one of the guest bartender nights to raise money for Alex Homans to aid in his recovery after being hit by a car as he biked to work at Fairsted Kitchen. That night, the guest bartender was Sam Gabrielli of Russell House Tavern, and he presided with resident bartenders Sam Treadway and Kyle Powell. Gabrielli did this to honor his friend who helped mentor him at Temple Bar and Russell House Tavern, and Sam attributed Alex's guidance as what helped him become the great bar manager that he is today. While I got the blue Daiquiri Time Out in respect for Alex's love of all things blue Curaçao, Andrea opted for the non-blue Hotel Homans for she is quite the Seelbach fan. Kyle, who made the drink for her that night, described how this tequila variation had to veer from their preferred ratio as the agave flavors were dominating the flavor profile.\nThe orange twist brightened the agave aroma of the Hotel Homans. The sip offered a carbonated, citrussy, and sparkling wine medley that led into tequila swallow that shared more wine flavors as well as spice and bitter complexity from the hefty doses of Angustura and Peychaud's.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtGKfyBGMPEoatm9uzi-X0DObV7rU1Sdt02z8suR81ZFpmdaUyPyAU3MtFiwF7bgf3_N4soSNY_PNvdVH7c9Zo3nOAvt0kyCF70m6e6kFvVEXurzcE9BPf6NTErumzhGiqEIkkthh9q_B/s320/hotelhomans0158.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtGKfyBGMPEoatm9uzi-X0DObV7rU1Sdt02z8suR81ZFpmdaUyPyAU3MtFiwF7bgf3_N4soSNY_PNvdVH7c9Zo3nOAvt0kyCF70m6e6kFvVEXurzcE9BPf6NTErumzhGiqEIkkthh9q_B/s800/hotelhomans0158.jpg", "comment_count": 0 }, { "title": "smuggler", "url": "https://cocktailvirgin.blogspot.com/2013/12/smuggler.html", "published": "2013-12-09T11:30:00.000-05:00", "updated": "2017-07-12T13:50:49.247-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dan Beretsky and Beau Sturm", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "bitters (Angostura)", "curacao", "rum", "sherry" ], "ingredients": [ "2 oz Zaya 12 Year Rum", "3/4 oz Contrabandista Amontillado Sherry", "1/2 oz Pierre Ferrand Dry Curaçao", "4 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Zaya 12 Year Rum\n3/4 oz Contrabandista Amontillado Sherry\n1/2 oz Pierre Ferrand Dry Curaçao\n4 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\nA few Wednesdays ago, Andrea and I ventured over to Trina's Starlite Lounge for post-dinner dessert and drinks. For a first cocktail, I asked bartender Beau Sturm for the night's super-secret drink, the Smuggler, that they had tweeted about earlier in the day. Beau explained that Trina's-alum Dan Beretsky had thought of the idea, but it was Beau who eventually put proportions to the ingredients.\nThe Smuggler presented a dark rum nose with hints of orange peel and grape. A caramel sip with grape notes gave way to the rich dark rum swallow. The rum then blended into the Curaçao's orange peel and sherry's nutty flavors and finished with Angostura's spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXccuJprZFKlEWzEu-BYK2QaE4zgsEvQ-hBIg4-DRvwrYfovZmr5yguBquMdox6XwtA5G9C1VGRC0kG323V5qiHTcXT85q8dY02LVlr7ScTh6S57kXNYjRnsgMGtihvaYui-8dLlOqaD2/s320/smuggler160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXccuJprZFKlEWzEu-BYK2QaE4zgsEvQ-hBIg4-DRvwrYfovZmr5yguBquMdox6XwtA5G9C1VGRC0kG323V5qiHTcXT85q8dY02LVlr7ScTh6S57kXNYjRnsgMGtihvaYui-8dLlOqaD2/s800/smuggler160.jpg", "comment_count": 2 }, { "title": "zander", "url": "https://cocktailvirgin.blogspot.com/2013/12/zander.html", "published": "2013-12-10T10:30:00.000-05:00", "updated": "2017-07-12T13:42:38.842-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent", "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Isaac Sussman", "source": "the Independent", "year": null }, "categories": [ "#independent", "#trina's starlite lounge", "benedictine", "bitters (Angostura)", "bitters (orange)", "genever", "punt e mes" ], "ingredients": [ "2 oz Bols Genever", "1 1/2 oz Punt e Mes", "1/2 oz Benedictine", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "2 oz Bols Genever\n1 1/2 oz Punt e Mes\n1/2 oz Benedictine\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass. Garnish with a lemon twist.\nFor my second drink at Trina's Starlite Lounge, I focused in on another drink from the \"Tasty Drinks from Good People\" section of their menu that I had spotted when I had Tony Iamunno's\nChasing Fireflies\nlast time. That drink was the Zander from Isaac Sussman of the Independent; I was not sure if he named it after the European river fish,\nThe Simpsons\ncharacter, conductor of the Boston Philharmonic Orchestra, or other. The combination of grain spirit, Punt e Mes, and Benedictine made me think of Green Street's\nCreole\n(their substitution in this Amer Picon-light world), but it was closer to Green Street's\nWilliam of Orange\nthat Emily Stanley crafted for the Bartenders on the Rise event back in 2010.\nThe Zander presented a malty and lemon oil aroma over that of the Punt e Mes' dark grape. The sip's caramelly grape flavors possessed a full mouthfeel from the Genever's malt, and the swallow showed off the rest of the Genever notes with a bitter, herbal, and spice finish. I believe that Andrea summed up the drink with the three words \"black cherry toast,\" for they ended up in quotation marks at the end of my tasting notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-YcX11aZLEN3-LKdwxHMT4emxS23JiX6a7LI9Y6Ex4h-I5sJJOT5I8ArGVHfa7E3kCpriJlAMl7MjyYJeGTIeGTQjE4ytPH67NT9Id8iNepH-ZmdFRrdg4yul-nrFNx0dJozhFdvcWkD/s320/zander0161.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-YcX11aZLEN3-LKdwxHMT4emxS23JiX6a7LI9Y6Ex4h-I5sJJOT5I8ArGVHfa7E3kCpriJlAMl7MjyYJeGTIeGTQjE4ytPH67NT9Id8iNepH-ZmdFRrdg4yul-nrFNx0dJozhFdvcWkD/s800/zander0161.jpg", "comment_count": 1 }, { "title": "ciclope", "url": "https://cocktailvirgin.blogspot.com/2013/12/ciclope.html", "published": "2013-12-11T08:53:00.002-05:00", "updated": "2017-07-12T13:41:59.788-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "collins glass", "technique": "stir", "attribution": { "creator": "Eric Simpkins", "source": "The Lawrence", "year": 2013 }, "categories": [ "#citizen boston", "applejack", "averna", "bitters (Angostura)", "honey", "lemon juice", "sherry", "soda" ], "ingredients": [ "1 1/2 oz Lustau Dry Amontillado", "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Averna", "1/2 oz Honey Syrup", "1/4 oz Lemon Juice" ], "instructions": "Stir with ice and strain into a Collins glass filled with ice. Top with 2 oz soda and float 2 dash Angostura Bitters. Garnish with freshly grated nutmeg and a lemon twist; add a straw.", "body_text": "1 1/2 oz Lustau Dry Amontillado\n3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Averna\n1/2 oz Honey Syrup\n1/4 oz Lemon Juice\nStir with ice and strain into a Collins glass filled with ice. Top with 2 oz soda and float 2 dash Angostura Bitters. Garnish with freshly grated nutmeg and a lemon twist; add a straw.\nA few Mondays ago, we stopped into the Citizen after my DJ gig. For a drink, bartender Sean Frederick wanted to make the recipe for the 2013 winner of the Vino de Jerez competition, the Ciclope. The Ciclope was created by Eric Simpkins of The Lawrence in Atlanta, GA, and it definitely seemed like a worthy victor since apple brandy and sherry have paired so well together in the past.\nThe Ciclope delivered a lemon oil, allspice, and nutmeg aroma. A carbonated honey, caramel, and grape sip gave way to a raisiny and nutty swallow with hints of apple and herbalness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbxz5K0pAfzT7U89IhDhCV4mjHbZekOwCk6Ynahksm8RnGyWzj2UrIHlAfsl621gSnbcCS1p3Ky-bba7m20vx8dXmHQD0dMuGQiUj5-YXQIAnkG8PqjT8prxGaudjPWo9XJGsrLO3OyEh/s320/ciclopia0166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbxz5K0pAfzT7U89IhDhCV4mjHbZekOwCk6Ynahksm8RnGyWzj2UrIHlAfsl621gSnbcCS1p3Ky-bba7m20vx8dXmHQD0dMuGQiUj5-YXQIAnkG8PqjT8prxGaudjPWo9XJGsrLO3OyEh/s800/ciclopia0166.jpg", "comment_count": 0 }, { "title": "packard twins", "url": "https://cocktailvirgin.blogspot.com/2013/12/packard-twins.html", "published": "2013-12-12T21:29:00.002-05:00", "updated": "2017-07-12T13:41:21.348-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Hotel Barclay", "year": 1934 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "maraschino", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Ryan & Wood)", "3/4 oz Sherry (Lustau East India Solera)", "2 dash Maraschino (1/4 oz Luxardo)", "2 dash Angostura Bitters", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Rye Whiskey (Ryan & Wood)\n3/4 oz Sherry (Lustau East India Solera)\n2 dash Maraschino (1/4 oz Luxardo)\n2 dash Angostura Bitters\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nA few Wednesdays ago, I opened up the\nBig Bartender's Book\nand spotted the Packard Twins that had been adapted from a cocktail found in the\nAngostura Recipes\nbook from 1934. The text provides the history that it was created at the Hotel Barclay, and I assume that it was the one in Manhattan. The name most likely refers to the Packard Twin Six line of American luxury cars that were being produced between 1916 and 1923. The car was so stunning that it also spawned other drinks including the\nTwin Six\nfrom Hugo Ensslin's 1917\nRecipes for Mixed Drinks\n.\nThe Packard Twins presented the sherry's grape, the Maraschino's nuttiness, and the bitters' spice to the nose. A grape, cherry, and malt sip led into the rye on the swallow followed by a spiced, nutty finish. In a way, the Packard Twins reminded me of a funkier and less bitter\nRed Hook\nor a more complex\nBuffalo Cocktail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yThdXU25sGoCvmFAsdUJkvjEwytaoxXsQDTK0UScRv-LGgpHVx3PldBG5a5MCz_x6wqSEn762pmF3xthK6d75vKZDUq2ky98LV9xYdJ15yNGw-B0fBG3fPXsmeGPe0_ZzIoMJh6zXRYv/s320/packardtwins0168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yThdXU25sGoCvmFAsdUJkvjEwytaoxXsQDTK0UScRv-LGgpHVx3PldBG5a5MCz_x6wqSEn762pmF3xthK6d75vKZDUq2ky98LV9xYdJ15yNGw-B0fBG3fPXsmeGPe0_ZzIoMJh6zXRYv/s800/packardtwins0168.jpg", "comment_count": 0 }, { "title": "swinney park", "url": "https://cocktailvirgin.blogspot.com/2013/12/swinney-park.html", "published": "2013-12-15T17:49:00.000-05:00", "updated": "2017-07-12T13:40:44.428-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nic Mansur", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "applejack", "bitters (Peychaud's)", "lemon juice", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice", "3 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Laird's Bonded Apple Brandy\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\n3 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass.\nA few Tuesdays ago, I ventured down to Brick & Mortar where Lea Madda and Crystal were bartending. For a first drink, I asked Lea for the Swinney Park. Lea described how Nic Mansur created the drink and Matt Schrage came up with the name; moreover, the name refers to the park in Fort Wayne, Indiana, where Johnny Appleseed is memorialized despite his grave being elsewhere in town. With apple brandy, cinnamon syrup, and lemon juice, the drink seemed like a win; the extra flavor from Peychaud's could not hurt even if Lea insisted that it was there \"mostly for the color.\" Actually, the Peychaud's reminded me of Jackson Cannon's preferred touch to the\nJack Rose\ncocktail.\nIndeed, the Peychaud's did donate a pinkish hue to the drink that was reminiscent of apple skins, and the aroma was apple and herbal-spiced from the anise and cinnamon elements. Next, a lemon sip was much more dry than tart and led into an apple, cinnamon, and spice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-ju4IMi_ybMs1ZqRYcSv7Fpv_dIkit3ZD6ERaUD_92HOROq8HwPw2zpq8u139U5IzlwnaTY-AogRmKyTRvT1PviN2JYQD6KCyv6gMRHBIoJijXyaV6CcPVrD8er7WgZDUZaCSH9qhyphenhyphenVr/s320/swinney0169.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-ju4IMi_ybMs1ZqRYcSv7Fpv_dIkit3ZD6ERaUD_92HOROq8HwPw2zpq8u139U5IzlwnaTY-AogRmKyTRvT1PviN2JYQD6KCyv6gMRHBIoJijXyaV6CcPVrD8er7WgZDUZaCSH9qhyphenhyphenVr/s800/swinney0169.jpg", "comment_count": 0 }, { "title": "hit & run", "url": "https://cocktailvirgin.blogspot.com/2013/12/hit-run.html", "published": "2013-12-16T18:07:00.000-05:00", "updated": "2017-07-12T13:40:07.736-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "John Child", "source": "Fairsted Kitchen", "year": null }, "categories": [ "#silvertone", "bitters (orange)", "lemon juice", "maple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon", "3/4 oz Maple Syrup", "3/4 oz Lemon Juice", "3 dash Regan's Orange Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "2 oz Four Roses Bourbon\n3/4 oz Maple Syrup\n3/4 oz Lemon Juice\n3 dash Regan's Orange Bitters\nShake with ice and strain into a rocks glass. Garnish with an orange twist.\nAfter Brick & Mortar, I made my way down the Red Line to downtown to get dinner at Silvertone. Later that evening was a charity night for injured bartender Alex Homans who was hit while bicycling to work at Fairsted Kitchen. The featured cocktail was John Child's creation, the Hit & Run, to raise money for Alex's recovery and loss of wages. Once mixed, the Hit & Run proffered an orange oil nose that later became more maple driven. The maple paired up with the citrus notes on the sip, and the swallow showcased the whiskey with a citrus finish. Despite the different base spirits, the Hit & Run reminded me a bit of the Apple Jack Rabbit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwBbJZd-zi7qPt-Ka7U4Q9j7IAf5X_GlpO7aswjMxIpMU0gKZVtTjQtNWCh7tLFkYlKU1D0ew7pDzeCjyGaBOusSV2qD4p-DL52-nYXUZuSPbjZbd07iSDP7qjBqKcDVuect6V8ciJgCS/s320/hitandrun0170.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwBbJZd-zi7qPt-Ka7U4Q9j7IAf5X_GlpO7aswjMxIpMU0gKZVtTjQtNWCh7tLFkYlKU1D0ew7pDzeCjyGaBOusSV2qD4p-DL52-nYXUZuSPbjZbd07iSDP7qjBqKcDVuect6V8ciJgCS/s800/hitandrun0170.jpg", "comment_count": 2 }, { "title": "the exporter", "url": "https://cocktailvirgin.blogspot.com/2013/12/the-exporter.html", "published": "2013-12-17T09:05:00.000-05:00", "updated": "2017-07-12T13:39:34.957-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Alex Howell", "source": "Westbridge", "year": null }, "categories": [ "#westbridge", "becherovka", "bitters (aromatic)", "drambuie", "falernum", "genever", "lemon juice" ], "ingredients": [ "1 oz Bols Genever", "3/4 oz Drambuie", "1/2 oz Becherovka", "1/4 oz Falernum", "1/2 oz Lemon Juice", "1 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "1 oz Bols Genever\n3/4 oz Drambuie\n1/2 oz Becherovka\n1/4 oz Falernum\n1/2 oz Lemon Juice\n1 dash Fee's Whiskey Barrel Bitters\nShake with ice and strain into a rocks glass. Twist a lemon peel over the top.\nTwo Wednesdays ago, I wandered down to Westbridge after work where Josh Taylor and Byron Lepine were tending bar. For a first drink, I requested the Exporter, and Josh explained how it was Alex Howell's initial idea for a menu item for a Drambuie dinner and how he helped Alex tweak it. Although the libation did not make it on to the Drambuie event menu, it did make it on to the restaurant's regular cocktail menu.\nThe Exporter presented lemon oil over the Genever's malty aroma. Lemon, honey, and malt in the sip led into Genever, clove, and spice on the swallow. Overall, the combination of Becherovka and falernum combined well to offer a bounty of winter spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CmtoBc08qOzyQqu3D4NXt6oHg__kvJjwrlGa5000JlLu-dtUUHPeYGV4qMemiaGtPzO2mBd6rOEHj0wjsYQ5S-HqJXwdrPP_22NwP3sYYScaubzClYUBaY01-empVz0DYuUUIV7RdXjr/s320/exporter0171.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CmtoBc08qOzyQqu3D4NXt6oHg__kvJjwrlGa5000JlLu-dtUUHPeYGV4qMemiaGtPzO2mBd6rOEHj0wjsYQ5S-HqJXwdrPP_22NwP3sYYScaubzClYUBaY01-empVz0DYuUUIV7RdXjr/s800/exporter0171.jpg", "comment_count": 1 }, { "title": "hedy lamarr", "url": "https://cocktailvirgin.blogspot.com/2013/12/hedy-lamarr.html", "published": "2013-12-18T10:00:00.000-05:00", "updated": "2017-07-12T13:38:52.660-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Mike Fleming", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "amaro", "applejack", "bitters (Angostura)", "honey", "punt e mes" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Meletti Amaro", "1/2 oz Punt e Mes", "1/4 oz Lavender Honey Syrup (1:1)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Meletti Amaro\n1/2 oz Punt e Mes\n1/4 oz Lavender Honey Syrup (1:1)\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass.\nFor my second drink at West Bridge, I asked bartender Byron Lepine for the Hedy Lamarr from the cocktail menu. Bar manager Josh Taylor later explained that the recipe was created by fellow West Bridge bartender Mike Fleming, but it was Mike's girlfriend who named it. The strength of the barreled in bond spirit versus the lighter ingredients conjured a Samson and Delilah type of thing, and that made her think of Hedy Lamarr who portrayed Delilah in Cecil B. DeMille's 1949 movie\nSamson and Delilah\n. Josh initially thought it was a riff on a\nMarconi Wireless\ndue to Hedy's contributions to wireless communication.\nThe apple brandy's aroma mingled with floral notes from the Meletti and honey. A fruity grape, caramel, and honey sip gave way to apple, bitter, floral, and spice elements on the swallow. Moreover, as the drink warmed up it gained an interesting bubble gum note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEIyo6eP65JFyivKZEmh9fQwPUJKq-RIPCJASOEYEeefgADjaRbC5oqYeZNOfMeFaCsYF7w_eIBIq5EVjLkpHyxR7_U5xMt_KGNk4PURDBxkmmHiNaJVVLFV7H0LqQTS74BVlD9B8PDuf/s320/hedylamarr.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_Lu4gfaWzI1t3luhEW9zu8ercBrZc5u1euMEcJHzDKk4BZ7sFd7vvHEIRz91wl-ATzqCszWqWsrECeOKEk6Dhw_xvNRNdtkosin4CzaKW34RJJGFeOn9juoUgXPAZ4fPkpxPVl19Jh5W/s320/hedtlamarr0173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEIyo6eP65JFyivKZEmh9fQwPUJKq-RIPCJASOEYEeefgADjaRbC5oqYeZNOfMeFaCsYF7w_eIBIq5EVjLkpHyxR7_U5xMt_KGNk4PURDBxkmmHiNaJVVLFV7H0LqQTS74BVlD9B8PDuf/s800/hedylamarr.jpg", "comment_count": 0 }, { "title": "[little camillo]", "url": "https://cocktailvirgin.blogspot.com/2013/12/little-camillo.html", "published": "2013-12-19T09:18:00.000-05:00", "updated": "2017-07-12T13:37:48.600-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Connelly", "source": "Belly", "year": null }, "categories": [ "#belly", "campari", "pimm's no. 1", "sherry" ], "ingredients": [ "1 1/4 oz Pimm's #1", "1 oz La Garracha Fino Sherry", "3/4 oz Campari" ], "instructions": "Stir with ice and strain into a rocks glass with fresh ice. Garnish with a grapefruit twist, add a pinch of salt over the ice, and add straws.", "body_text": "1 1/4 oz Pimm's #1\n1 oz La Garracha Fino Sherry\n3/4 oz Campari\nStir with ice and strain into a rocks glass with fresh ice. Garnish with a grapefruit twist, add a pinch of salt over the ice, and add straws.\nAfter West Bridge, I headed across the 1 Kendall Square complex to Belly where Ryan Connelly was tending bar. Ryan mentioned that the cocktail part of the menu had not change much since the last time I was there, but he had a bunch of new ideas that he wanted to showcase. The one that sounded the best was a sherry-fied Negroni variation that utilized Pimm's. The inspiration for Pimm's was how well it matched Campari given its bitter orange notes; moreover, Pimm's #1 is a gin-based liqueur that would symbolize the regular gin in the Negroni. I dubbed the drink the Little Camillo (although I was thinking the Little Count) after Count Camillo Negroni with a nod to the\nLittle Giuseppe\ngiven the salt over the ice aspect.\nThe grapefruit twist provided much of the drink's aroma. A fruit sip shared much of the sherry's white grape notes. The Pimm's berry flavors bled into the swallow where it balanced the Campari rather well. Indeed, as the salt slowly worked its way into the drink, Campari's bitterness level dropped.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3xqMiC1DuDMi-gIh8hyphenhyphenPqjTARAirSNkf6IhIqQFqYrmZVY9wNo6OtQ4TKbVuVfnhhFbkGaogWL3-6oUIvB8MadPnf3FdQIq_oEzRA04o9ucZI5_y3A_Z8bywHIpmUOF0dw7mwbYFvmiY/s320/littlecount0175.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3xqMiC1DuDMi-gIh8hyphenhyphenPqjTARAirSNkf6IhIqQFqYrmZVY9wNo6OtQ4TKbVuVfnhhFbkGaogWL3-6oUIvB8MadPnf3FdQIq_oEzRA04o9ucZI5_y3A_Z8bywHIpmUOF0dw7mwbYFvmiY/s800/littlecount0175.jpg", "comment_count": 0 }, { "title": "razor ramon", "url": "https://cocktailvirgin.blogspot.com/2013/12/razor-ramon.html", "published": "2013-12-20T09:07:00.000-05:00", "updated": "2017-07-12T13:35:03.172-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ryan Connelly", "source": "Belly", "year": null }, "categories": [ "#belly", "bitters (mole)", "campari", "punt e mes", "tequila" ], "ingredients": [ "1 3/4 oz Siete Leguas Reposado Tequila", "3/4 oz Punt e Mes", "1/2 oz Coffee Syrup", "1/2 oz Campari", "1 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Flame an orange twist over the top.", "body_text": "1 3/4 oz Siete Leguas Reposado Tequila\n3/4 oz Punt e Mes\n1/2 oz Coffee Syrup\n1/2 oz Campari\n1 dash Mole Bitters\nStir with ice and strain into a cocktail glass. Flame an orange twist over the top.\nAfter the Negroni variation, there was another Campari recipe that Ryan Connelly wanted to make for me at Belly. The drink was the Razor Ramon which he named after one of his favorite professional wrestlers. Ryan was inspired to create this drink after attending the coffee-cocktail seminar at Thirst Boston taught by Tyler Wang of Kirkland Tap & Trotter and Jake Robinson of Counter Culture; there, he learned how well French press espresso coffee pairs with Campari, and for this drink he utilized a coffee syrup instead. Back in June, I documented one of the\ncoffee-cocktail\nevents that was part class and part competition which was a precursor to the Thirst Boston talk.\nThe Razor Ramon began with agave aromas along with a dark herbal note. The coffee's roast paired with the Punt e Mes' grape on the sip. Finally, the tequila began the swallow that ended with the coffee and Campari combination that was complemented by the Punt e Mes' bitter notes and the chocolate bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcfJn05Nk4i9lFyRQdRdLPz3qIquukaAagCqiQdIwVSSGiHGvhxPxWfJj2gs19LaOVUVxddzI9Exf5CrBZHwsKD6WwmaSOZBKpN2wRc4a7pJfODkqF24iEMoVW4f4LtL7G7wa5anDuyMR/s320/razorramone0176.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcfJn05Nk4i9lFyRQdRdLPz3qIquukaAagCqiQdIwVSSGiHGvhxPxWfJj2gs19LaOVUVxddzI9Exf5CrBZHwsKD6WwmaSOZBKpN2wRc4a7pJfODkqF24iEMoVW4f4LtL7G7wa5anDuyMR/s800/razorramone0176.jpg", "comment_count": 0 }, { "title": "absinthe drip", "url": "https://cocktailvirgin.blogspot.com/2013/12/absinthe-drip.html", "published": "2013-12-22T15:35:00.000-05:00", "updated": "2017-07-12T13:34:21.169-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*spiritsreview", "absinthe" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXX) was picked by Nick of\nThe Straight Up\nblog. The theme he chose was \"Anise,\" and he elaborated on the theme with his description of, \"While I had a few ideas I've been kicking around for this months theme, ...I ultimately decided on one of my favorite flavors: anise. Although great any time of year, there is something about colder weather and the holidays that really sets my anise fetish into overdrive. While past MxMos have seen a few specific sources of anise, such as pastis and absinthe, I wanted to open things up to anything anise flavored, the more unique the better. Most folks have something with anise notes laying around, whether it's absinthe or pastis, ouzo, Genepe, even Green Chartreuse, Peychaud's, Raki, etc. Maybe get creative and make something tasty with some star anise, like a syrup, infusion or tincture. Show us that riff on a Sazerac or Improved Holland Gin Cocktail that you love, or create something entirely new.\"\nI originally wanted to do a drink that used Peychaud's Bitters as a base spirit, but there were few save for the Gunshop Fizz that came to mind that I had not tried yet. And I did think of recreating a Sazerac in Tom & Jerry format, but I recalled that I had already written about the\nSazerac Toddy\n. Next, my mind drifted over to the bottle of Butterfly Absinthe that had been sent to me and I considered doing an Absinthe Suissese, but I got bogged down over picking the right recipe as to whether it had crème de menthe, orgeat, cream, egg white, orange blossom water, or other. The earliest recipe I found was in Maloney's 1900\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\nbut it was just absinthe, orgeat, and egg white. With such a minimalist recipe, I decided to take a step further back and go with an Absinthe Drip.\nOver the course of a few events through the last 14 months or so that have included a pre-Boston Cocktail Summit Origin Spirits tasting event, Whiskey Live, and Boston Thirst, I have had the honor of meeting the people behind Butterfly Absinthe. The spirit is a recreation of 1902 Boston recipe that benefits today from the elegance of modern day Swiss absinthe producers. The ingredients list are historically the same with wormwood, hyssop, melissa, peppermint, anise, star anise, fennel, and citrus, but no sample of the original of the early 20th century product has turned up to confirm the flavor profile. I was quite pleased when they decided to send me a sample of the absinthe for review and delighted when they also included a pair of absinthe glasses as well (one pictured above). The glasses have a mark for an ounce and a half pour of absinthe and I was able to determine where the 4:1 and 5:1 dilution marks would lay. While we do not own a fancy absinthe fountain, Andrea did purchase a rather mesmerizing absinthe balancier years ago -- a similar one tick-tocking away can be seen\nhere\nin action on Youtube. Since most modern quality absinthes do not require any sweetener, I skipped the sugar cube and instead filled the balancier with crushed ice. I added ice water until the desired 4:1 dilution was reached in the glass.\nAbsinthe Drip\n• 1 1/2 oz Absinthe (Butterfly)\n• 6 - 7 1/2 oz Ice-chilled Water (6 oz)\nSlowly add ice water to the absinthe in a glass.\nWith the 4:1 dilution, the 130 proof spirit was decreased to 13% ABV, the approximate strength of many wines, and it gained a beautiful louche. Our tasting notes included anise, fennel, licorice, mint, lemon, and wormwood, and the low proof and clean spirit was definitely gentle enough to drink even without sugar added. With the sugar, the drip would be the simplest of classic cocktails for the spirit, bitters, and water are already in the mix.\nThanks to Nick for hosting this month's spiced event, and cheers to all the rest of the Mixology Mondayers for keeping the lifeblood flowing!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZ2s5uNprVNS1qSt-Ifxa99K7_qIknZ94XTiwaB6FBGjTKJUs1-deguvMhqmWAlTIbnuQkrQCIG2UtFlr3u08YeQFhTIUGNRwJGh5rqQuV1Ra5S32ZOfiXqoDnIpWrV7kVfYP30UwzWPk/s320/absinthe0203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "more scotch than sincerity", "url": "https://cocktailvirgin.blogspot.com/2013/12/more-scotch-than-sincerity.html", "published": "2013-12-23T10:00:00.000-05:00", "updated": "2017-07-12T13:32:25.043-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "bitters (Angostura)", "cherry brandy", "lemon juice", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Cutty Sark Blended Scotch", "3/4 oz Cinnamon Syrup", "3/4 oz Lemon Juice", "1/2 oz Cherry Heering", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Cutty Sark Blended Scotch\n3/4 oz Cinnamon Syrup\n3/4 oz Lemon Juice\n1/2 oz Cherry Heering\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nA few Sundays ago, I ventured down to Stoddard's for a drink since bar manager Jamie Walsh had mentioned that the cocktail list was going to be updated soon. Unfortunately, I was a day or two early to catch the new list, but bartender Tony Iamunno knew what the changes were going to be. After listing a few of the possibilities, he mentioned that one of his favorite new recipes did not make the cut this time around. That drink's name, More Scotch Than Sincerity, was rather curious; Tony explained that a mutual friend Whitney penned the phrase in her LiveJournal, and he borrowed it for this libation.\nThe cocktail's lemon twist contributed bright citrus notes to the cherry aroma. A lemon and malt sip gave way to Scotch on the swallow followed by cinnamon, cherry, and spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEw_IcUZLtZWb50-vAJ3XrHizv2inGCHRu_GyfjN1Gzdi_6qVryhZSAyD1lQFDPB19y4nFpBQ-rXPEvTqxxs767rBU0l6hx0efe6wH3IUgk4llMXhSKh2J_UrcbQifrJe3JkAnWwDg5RX/s320/morescotch0178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEw_IcUZLtZWb50-vAJ3XrHizv2inGCHRu_GyfjN1Gzdi_6qVryhZSAyD1lQFDPB19y4nFpBQ-rXPEvTqxxs767rBU0l6hx0efe6wH3IUgk4llMXhSKh2J_UrcbQifrJe3JkAnWwDg5RX/s800/morescotch0178.jpg", "comment_count": 0 }, { "title": "act of faith", "url": "https://cocktailvirgin.blogspot.com/2013/12/act-of-faith.html", "published": "2013-12-24T16:11:00.001-05:00", "updated": "2026-03-11T12:59:51.982-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Dan Greenbaum", "source": "The Beagle and Attaboy", "year": null }, "categories": [ "bitters (Angostura)", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Jamaican Rum (Appleton Reserve)", "1/2 oz Pedro Ximenez Sherry (Lustau)", "1/2 oz Blackstrap Rum (Cruzan)", "1/4 oz Angostura Bitters" ], "instructions": "Build in a rocks glass with a large ice cube. Stir to chill and garnish with an orange twist.", "body_text": "1 1/2 oz Jamaican Rum (Appleton Reserve)\n1/2 oz Pedro Ximenez Sherry (Lustau)\n1/2 oz Blackstrap Rum (Cruzan)\n1/4 oz Angostura Bitters\nBuild in a rocks glass with a large ice cube. Stir to chill and garnish with an orange twist.\nTwo Fridays ago, we began the evening with the Act of Faith that appeared in a recent\nNew York Times\narticle\n. The recipe was crafted by Dan Greenbaum of Manhattan's The Beagle and Attaboy, and the combination of rums, Pedro Ximénez sherry, and spice seemed rather appealing.\nThe orange twist's aroma brightened that of the rum's blackstrap molasses and sherry's dark grape notes. The aroma prepared the mouth for the sip which offered raisiny grape, caramel, and molasses notes; next, the swallow shared a sharp and dry medley of rum, grape, and Angostura's spice. Interestingly, most of the sherry and molasses notes were pushed into the sip by the hefty slug of bitters instead of residing in the swallow where they most often can be found.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDb4AwlEvdk5fDYvvULGjMILppfErjLRsFZi7JjpwdeN3Zh9U_CGS8ALOCfpnAwqJ8HJ08R6N-x6lyRHpN2YVezTCrgFcEADSHy-npmL2NOSIlj5A6VAFcFD4F5zy6gHVBF_2Sjdqw0ei/s320/actoffaith0179.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDb4AwlEvdk5fDYvvULGjMILppfErjLRsFZi7JjpwdeN3Zh9U_CGS8ALOCfpnAwqJ8HJ08R6N-x6lyRHpN2YVezTCrgFcEADSHy-npmL2NOSIlj5A6VAFcFD4F5zy6gHVBF_2Sjdqw0ei/s800/actoffaith0179.jpg", "comment_count": 0 }, { "title": "windsor knot", "url": "https://cocktailvirgin.blogspot.com/2013/12/windsor-knot.html", "published": "2013-12-25T11:00:00.000-05:00", "updated": "2017-09-07T11:42:01.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Richard Yarnall", "source": "Bartender's Cabinet", "year": 2013 }, "categories": [ "benedictine", "cognac", "cynar", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1 oz George Dickel Rye (Sazerac 6 Year)", "1/2 oz Dolin Dry Vermouth", "1/2 oz Cynar", "1 tsp Benedictine" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Garnish with an orange twist.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1 oz George Dickel Rye (Sazerac 6 Year)\n1/2 oz Dolin Dry Vermouth\n1/2 oz Cynar\n1 tsp Benedictine\nStir with ice and strain into a rocks glass containing a large ice cube. Garnish with an orange twist.\nAfter the Act of Faith, I decided to make a recipe posted by Gary Regan in his\n101 Best Drinks of 2013\nseries. That libation was the Windor Knot created by Richard Yarnall of Orange County's Bartender's Cabinet. The combination of ingredients reminded me of a Vieux Carré where the Cynar and dry vermouth took the place of the classic's sweet vermouth and bitters.\nThe Windor Knot showcased an orange oil nose over an otherwise herbal aroma. Caramel and malt on the sip gave way to rye and Cognac on the swallow and bitter herbal and vanilla-like notes on the swallow. Overall, the Windsor Know was not as grape driven as the Vieux Carré but equally as good as a sipper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vTHAY6itt-XpFiMTcGoUin2q4xbiRT23NeyNSXJ1VcxEcHUvCrutXuQLI2SyePQueNpsJ5FpUMn3TgSfpKZW_kLEi5R5JbxSuZv-1HOFPeDOyhqszdn8yCQ2OYi1g07LOAOJOf4SFZra/s320/windsorknot0182.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vTHAY6itt-XpFiMTcGoUin2q4xbiRT23NeyNSXJ1VcxEcHUvCrutXuQLI2SyePQueNpsJ5FpUMn3TgSfpKZW_kLEi5R5JbxSuZv-1HOFPeDOyhqszdn8yCQ2OYi1g07LOAOJOf4SFZra/s800/windsorknot0182.jpg", "comment_count": 0 }, { "title": "stranger than paradise", "url": "https://cocktailvirgin.blogspot.com/2013/12/stranger-than-paradise.html", "published": "2013-12-26T10:00:00.000-05:00", "updated": "2017-07-12T13:30:39.058-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jade Brown Godfrey", "source": "Pouring Ribbons", "year": null }, "categories": [ "amaro", "lemon juice", "passion fruit syrup", "port (ruby)", "rum (white)" ], "ingredients": [ "2 oz Atlantico Rum (Caliche)", "3/4 oz Amaro Montenegro", "3/4 oz Passion Fruit Syrup (BG Reynolds)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and carefully strain into a Hurricane mug with a 1/2 oz ruby port (Taylor Fladgate) at the bottom and filled with crushed ice. The port will float up over time. ShakeStir", "body_text": "2 oz Atlantico Rum (Caliche)\n3/4 oz Amaro Montenegro\n3/4 oz Passion Fruit Syrup (BG Reynolds)\n3/4 oz Lemon Juice\nShake with ice and carefully strain into a Hurricane mug with a 1/2 oz ruby port (Taylor Fladgate) at the bottom and filled with crushed ice. The port will float up over time.\nTwo Sundays ago, I made a drink that I had spotted in the\nShakeStir\nwebsite's recipe database called Stranger Than Paradise. The drink was created by Jade Brown Godfrey of Manhattan's Pouring Ribbons, and like her\nFirst Rodeo\n, this one had a bit of layering to it. Jade was, \"inspired by a recent trip to Miami (where I was very much out of my element) and all of the Miami vices I had. Part tiki, part delicious.\"\nThe Stranger Than Paradise began with a rum bouquet accented by tropical fruit aromas from the passion fruit which generated an almost pineapple sensation when combined with the lemon notes. That pineapple-like note continued on into the sip along with orange flavors, and the swallow showcased the rum followed by herbal guava-like elements on the finish. As the drink progressed, the flavors became more identifiable as containing Amaro Montenegro perhaps due to the ice melt, and later, rich grape notes entered as the port layer rose to the top of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqXpsOEf_6Ay8RAHf2a-dMyrUD8m6-351Lxk4MYGFEf1MrVpBTrDoARiOCFmrceAw4qbJ1VojyxXBgQFhnbjVUfNeZYa0HYg22JV8hIjQ4SatNLSZrY6K5e66-lwqJwpE4IHiJknKwYH3/s320/strangerparadise0184.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqXpsOEf_6Ay8RAHf2a-dMyrUD8m6-351Lxk4MYGFEf1MrVpBTrDoARiOCFmrceAw4qbJ1VojyxXBgQFhnbjVUfNeZYa0HYg22JV8hIjQ4SatNLSZrY6K5e66-lwqJwpE4IHiJknKwYH3/s800/strangerparadise0184.jpg", "comment_count": 1 }, { "title": "little miss", "url": "https://cocktailvirgin.blogspot.com/2013/12/little-miss.html", "published": "2013-12-27T10:00:00.000-05:00", "updated": "2017-07-12T13:29:51.828-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Matt Seiter", "source": "Sanctuaria: The Dive Bar of Cocktail Bars", "year": null }, "categories": [ "aquavit", "chartreuse (green)", "lemon juice", "orgeat", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz North Shore Aquavit (Krogstad)", "1/2 oz Green Chartreuse", "1/2 oz Dry Vermouth (Dolin)", "1/4 oz Orgeat (BG Reynolds)", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass that had be pretreated with the oils from two orange twists. Garnish with an additional orange twist.", "body_text": "1 1/2 oz North Shore Aquavit (Krogstad)\n1/2 oz Green Chartreuse\n1/2 oz Dry Vermouth (Dolin)\n1/4 oz Orgeat (BG Reynolds)\n1/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass that had be pretreated with the oils from two orange twists. Garnish with an additional orange twist.\nAfter the Stranger Than Paradise, I opened up the\nSanctuaria: The Dive Bar of Cocktail Bars\nand spotted the Little Miss. Matt Seiter, the book's author, described how he had just finished his first batch of orgeat and then he reached for a bottle of Green Chartreuse since he knew how well those two play together. Moreover, the savory notes of the aquavit seemed to fit perfectly in place here.\nThe Little Miss greeted the nose with an orange, star anise, and herbal bouquet. A white wine sip with hints of citrus and orgeat richness gave way to an herbal and floral swallow. As the drink warmed up, the flavor profile gained more caraway and anise notes from the aquavit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhOE_LUg5zMENkQHTIza2L1kNuKcwEQoPDavfnFmVQozLthYR5TewwLDmWn4nupi_s4NI1Js1XcMCwZ_Dlxd_EZBSUxL3nhpf_OvlItAe6ZUQeHMtH-ValfFe0t7hnKJOeoDoSAS2FVLn/s320/littlemiss0186.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhOE_LUg5zMENkQHTIza2L1kNuKcwEQoPDavfnFmVQozLthYR5TewwLDmWn4nupi_s4NI1Js1XcMCwZ_Dlxd_EZBSUxL3nhpf_OvlItAe6ZUQeHMtH-ValfFe0t7hnKJOeoDoSAS2FVLn/s800/littlemiss0186.jpg", "comment_count": 0 }, { "title": "emperor's new clothes", "url": "https://cocktailvirgin.blogspot.com/2013/12/emperors-new-clothes.html", "published": "2013-12-30T09:07:00.000-05:00", "updated": "2017-07-12T13:04:05.872-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "chartreuse", "cynar", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon", "3/4 oz Cynar", "3/4 oz Bittermens Citron Sauvage", "1/2 oz Green Chartreuse" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "3/4 oz Bourbon\n3/4 oz Cynar\n3/4 oz Bittermens Citron Sauvage\n1/2 oz Green Chartreuse\nStir with ice and strain into a coupe glass.\nTwo Mondays ago, we wandered down to the South End to visit bartender Sahil Mehta at Estragon. For a first cocktail, I had the Emperor's New Clothes since the combination of ingredients seemed like it could do no wrong. The drink began with a minty and Cynar funky herbal aroma. Caramel and malt on the sip led into Bourbon in the swallow and a minty, bitter herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEZFi-yufDf2grAKoOt6uJtKcfCybv9uXWV2ih6cnS10jhr7FvxFGQ-VrHFX9qOXSZX6mFGXqacCaI-bIMc0wg7upvC50uA6H5pQxkur8o21eBIwN3_Cax1eAc-vYwsAl2tJI1Cc4vKkf/s320/emperors0187.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEZFi-yufDf2grAKoOt6uJtKcfCybv9uXWV2ih6cnS10jhr7FvxFGQ-VrHFX9qOXSZX6mFGXqacCaI-bIMc0wg7upvC50uA6H5pQxkur8o21eBIwN3_Cax1eAc-vYwsAl2tJI1Cc4vKkf/s800/emperors0187.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2013 ::", "url": "https://cocktailvirgin.blogspot.com/2013/12/freds-top-10-cocktail-moments-of-2013.html", "published": "2013-12-31T08:30:00.000-05:00", "updated": "2019-07-14T13:25:36.658-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "2010" ], "instructions": "Stir", "body_text": "In 2010, I was asked what my favorite drink of the year was and I decided not only to start a list of my favorite drinks I had out on the town and in at the home bar, but I decided to list the top 10 moments of the previous 12 months. The previous ones can be found here:\n2010\n,\n2011\n, and\n2012\n. I feel like I should attempt this somewhat chronologically instead of starting with the most major of the events.\n1. Taught a class at Stir\nAs a sidenote to my publishing\nDrink & Tell: A Boston Cocktail Book\n, all of the book signings especially around the holidays and the like, I was invited to teach a class revolving around the book at\nBarbara Lynch\n's\nStir\n(the class description can be found\nhere\n). My co-conspirators were Drink's\nJohn Gertsen\nwho made helped me plan the class and coordinated the cocktail assembly and chef\nKristen Kish\nwho paired food to the cocktail list. We picked five cocktails to present that began with the\nRevision\nand continued on to\nApril in Paris\n,\nTommy Noble\n,\nProspect Park\n, and\nNorthern Lights\n. One of the guests that night declared the Tommy Noble one of the best cocktails he has ever tasted. Yeah, Tommy S-G got double love in that list via two different bars' offerings, but he's most certainly worthy of that honor.\n2. They got me behind a bar?\nHaving never bartended professionally before, I was called out for an event in February. For the\nBlue Room\n's Spaghetti Western-themed Whiskey and Amari night series, I was paired up with The Hawthorne's\nKatie Emerson\n. Katie and I decided on a\nWomen of the Wild West\nnight and came up with\nnine original drinks\nto put on the menu. The most adventurous was the choose-your-own-amaro\nKitty Leroy\nnamed after one of the more infamous promiscuous rascals on the Wild West (and the drink remains on the Blue Room's regular cocktail menu), and my birthday Scaffa tribute to organizer Matt Schrage, the\nMadame Mustache\n, surprised me at how well it sold over those four hours. The event was captured in an\ninterview\non\nBostonChefs\n.\n3. Teaching cocktail classes\nAfter getting motivated to pursue bartending professionally, I started looking at\nBostonChef\n's job listings and there I spotted an ad for someone to teach a \"Manhattan class.\" Answering that ad has turned into a once-every-three months gig teaching the new recruits of The Welcoming Committee organization how to make classic cocktails. It was great that the host expanded the concept to include gin as well as rye drinks, and each time I assembled a cluster of 10 drinks for them to make. Moreover, by word of mouth, it has spawned some catering gigs at private residences albeit with no or less teaching component.\n4. Item crossed off my bucket list\nI had always wanted to judge a cocktail competition and 2013 saw me judging two of them. I should definitely be careful with what I ask for. The first was a\nLicor 43\ncompetition in May; the danger of this one was the number of contestants, the sugar content of a liqueur-sponsored event, and the amount of alcohol consumed. Yes, the finals included tasting the top 3 drinks again. In the end, I was left with a sugar-high, an overload of alcohol, and a bottle of liqueur and a t-shirt as thanks. Luckily, at my dinner afterwards at Estragon, Sahil Mehta was able to suggest a\ndrink\nthat dried out my palate and was low in alcohol to patch me up. The other judging was through the\nMutineer Magazine\nfor the\nLuxardo\ncompetition. Unlike the Licor 43 competition, they narrowed down the contestants to three and I had to visit each bartender where they worked. While two were in Boston, the third necessitated an excursion out to Worcester. Luckily, we paired that trip with a beer-themed brunch visit to Armsby Abbey afterwards. Judging this one was tough, but in the end, I realized how important it was to read the instructions for giving a personal reason for creating the drink and relating it to the theme can be the tipping point in an otherwise close contest. Every score-able detail counts, and as a mental note to myself as a competitor, read and re-read the contest instructions.\n5. Someone was silly enough to hire me?\n2013 found me dropping my search for a day job in my old field and considering a job behind the stick. One of the hurdles was finding someone to hire me. The problem was frustrating, for bar managers found me too knowledgeable (or old) to be a barback and too inexperienced to be a bartender. A few places at least let me stage for the night. Alas,\nSam Gabrielli\nat\nRussell House Tavern\ncame to the rescue and I answered his Facebook posting about needing a barback ASAP. From a response on a Saturday morning to meeting him at early afternoon to staging that night, my career path was set. I ended up barbacking and learning the ropes in the restaurant world for four weeks from May to June before being bumped up to daytime bartender in June to present. While making cocktails is a part of the job, most of the job just deals with people. And beer. Starting earlier in the year, I regained my passion for beer and began tasting, attending events, and writing about this hopsworthy beverage. In addition, I got\ninterviewed\nby the\nOnTheBar\napp for how that app has helped me as both a bar-goer and a bartender. While it took a few months to feel adjusted to the career change, I am quite happy with my new restaurant family from the fellow bartenders to the servers to the guests. It is rarely a dull or usual day in Harvard Square, and when I told that to Deep Ellum's Max Toste when he was sitting at my bar, he commented that \"Harvard Square... it's like the airport.\"\n6. Menu items\nNo longer was I just creating drinks for the blog, books (see #7), or one-off events, but my creations were finding a home. My\nChutes & Ladders\nwas the first to appear in August and is still going strong today, and my\nDowntown at Dawn\nhas been served on menu as well. Suddenly, the product of various bartenders making my drinks began to become evident on Instagram, Twitter, Facebook, and other.\n7. Cocktails and techniques appearing in books\nThe year found my recipes appearing in\nGary Regan\n's\nThe Negroni\nbook and another accepted in his\n101 Best new Cocktails 2013\nbook. My\nexperiments\non\nglass\nchilling\nmade it into\nKevin Liu\n's\nCraft Cocktails at Home\n, and things I said about shrubs will apparently appear next year in\nMichael Dietsch\n's\nShrubs: An Old-Fashioned Drink for Modern Times\n.\n8. Visited new Boston bars\nNew breath has been given to the Boston cocktail scene with the addition of several new bars and I wrote up a\npost\nin September about five of them that frequently got referenced by the food sites across town. I have been pleased with the vermouth- and sherry-laden offerings at\nBelly Wine Bar\n, the Tiki drinks at\nBlue Dragon\n, and the food-friendly libations at\nSarma\n. Craigie on Main's sister,\nKirkland Tap and Trotter\nis a welcome addition to the neighborhood. And nearby to Blue Dragon and Drink is\nTavern Road\nmaking Fort Point a destination instead of a one-stop spot. I am not sure when\nCasa B\nopened, but we have enjoyed sitting at Taso's bar there this year. Harvard Square has gained the\nSinclair\nand\nBeat Hotel\n, and I look forward to checking out\nAlden & Harlow\nsoon. Others have opened like\nCommonwealth\n,\nState Park\n,\nRibelle\n, and\nFairsted Kitchen\nthat I have not yet made it to.\n9. Thirst Boston!\nAs a successor to the Boston Cocktail Summit, this year's event continued on the tradition of making Boston's spot in the drink world better known. I wrote up my\nhighlights\n, but the focus on the Daiquiri Time Out, strange laybacks including Galliano and Bols Yogurt, and Fernet Branca twister were pretty entertaining. Talks on\nsherry\nand\nrum\nwere educational in addition to me picking up an appreciation for Irish Coffee as a beverage and art form. I am glad that they made it so easy to attend for I was too busy with my new job to make it to Tales of the Cocktail or Portland Cocktail Week this year; perhaps I will find the time next year for those events.\n10. Randomness of bartending?\nLike previous years, I stalled out at 9. For 10, perhaps it is the randomness that working at a bar has afforded me. I have had customers come from as far away as Michigan bearing gifts of Sazerac lollipops -- guests who read the blog and found out when and where I was working. Luckily, enough people use the\nOnTheBar app\nand have followed me (to the point that I surpassed the Century Club goal). I have had the honor of reversing the situation of serving bartenders who for years had been serving me. Various industry professionals from brewers to distillers (such as Maggie from Privateer who took the above photo) have sat at my bar. Being photographed and tweeted about has been great, but I have more frequently played the roll of Boston ambassador for tourists and locals alike by giving bar, restaurant, museum, shopping and entertainment suggestions. And in one instance, saving a pair of female guests from going to places that were put on a list someone gave them -- which included the Pine Street Inn (homeless shelter) and Centerfolds (strip club, although I did not assume that they might not want to go there) that were mixed in with good suggestions. Perhaps Max Toste's comparison to an airport is quite fitting!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivruUxMGq-K6Wvl88Sz_8UI_jSUf_63E2Gi_czZGzMgWaiY5sWZttFRh228bri9DMMY694ROrT9pCdsyFfHFj3NQNPmMnHp34Qh3-DyBqysd6O8AiXCI7xp7H92sIRFxn49OdjMqeGJojp/s320/blueroom_whiskeyamari.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpYPHUzRidS_xIalYgd7cZ1rtlhvWSgXmMDhdwB3zwuFCUzJ2MGhqkIrd97a2KDVXhMW9mdvSuQ1hr1LNbDzeglq_sQrfOtkQPUYitEW8BdM1gO_kokUqpVZ2qPmYwGZicIRK0VnU3zN7/s320/fred_licor43_judging2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQECod630hH7tYonmc0RLkX8Cd6jvvHUynVNkqicdXoLjcoEaj51yV5yIYw3iYRsJVJVh93nFIGzudusNJ_SZVGZL8o3tHrwliOXMei0kuc7uyQV44jlVfyrk_6Xold-QZsiA7LGfxtaBQ/s320/chutes_menu.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKx6b0rPgee8YabBW1FGWMmvRqW_gW-01NdElUjIxwXWbpo_NS_BJoKQkN0tTfC1HalKa6ySY6KLjdBDv2V3g-k8ym9y1XxztHGOROWYCkSDr6Mm95SF2qRyCQTKISTKCwPqNSyg6iTpAG/s320/fred_rht_maggie.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivruUxMGq-K6Wvl88Sz_8UI_jSUf_63E2Gi_czZGzMgWaiY5sWZttFRh228bri9DMMY694ROrT9pCdsyFfHFj3NQNPmMnHp34Qh3-DyBqysd6O8AiXCI7xp7H92sIRFxn49OdjMqeGJojp/s800/blueroom_whiskeyamari.jpg", "comment_count": 3 }, { "title": ":: fred's picks for the top cocktails of 2013 (out) ::", "url": "https://cocktailvirgin.blogspot.com/2014/01/freds-picks-for-top-cocktails-of-2013.html", "published": "2014-01-01T08:30:00.000-05:00", "updated": "2019-07-14T13:25:03.882-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1818 Cocktail" ], "instructions": null, "body_text": "In December 2010, someone asked me the difficult question of what was my favorite cocktail of the year, and I was a little lost for words for there were so many. In working out a post for this, I decided to sort it out by dividing the list down by month and also by whether I had them out at a bar or in at home. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. The drinks were organized by when the drink post appeared and not when they were had. Since this list was very popular the past three years, here is the fourth yearly installment. Without further ado, here is the monthly breakdown for drinks I had out on the town for 2013 with a runner up or two listed. If I had to pick recurrent themes, Tiki and sherry pop out with amaro and grappa being new and old trends, respectively. Oh, and mezcal, plenty of mezcal.\nJanuary:\nFor the best drink out, I am going to pick\nBackbar\n's\nConfederation Bridge\nwhich was their drink-of-the-week riff on the Prince Edward that was the combined work of a few of the bartenders. For the runner up position, the\nBlue Room\n's\nNebbia di Garda\n; Matthew Schrage pairing of floral and herbal alpine amari that were softened by the citrus made for a wonderful libation; here, the modern flare of the amaro melded well with the classic feel of the cocktail's base.\nFebruary:\nMisty Kalkofen's\nMistaken For Strangers\nat\nBrick & Mortar\nwon with a grappa cocktail that had the feel of the Silent Order and Green Ghost. For a runner up, the simple elegance of\nStoddard\n's\nJack Frost\ncrafted by Eric Cross  gets the nod at fit perfectly with the season.\nMarch:\nThis one I pondered over for a bit longer than others, but Ryan McGrale's\nFishnets and Fangs\nat\nTavern Road\nwas pretty stunning with how well a large amount of Peychaud's Bitters was integrated into the drink. The beauty of Katie Emerson's Scotch-based\nNoble Order\nat the\nHawthorne\nand Ran Duan's Appetizer l'Italienne-like\nRoyal Flush\nat\nSichuan Garden II\nshare the runner up status for March.\nApril:\nDespite now working at\nRussell House Tavern\nnow, Vic Pelegrin created his\nA Man About Town\nand I tasted the drink before that career move; a great riff on a Boulevardier. For runners up,\nNo. 9 Park\n's riff on the Fog Cutter, the\nBleeding Fog Swizzle\n, by Ted Kilpatrick, and\nBelly Wine Bar\n's sherry-laden\nDaley Fix\ndefinitely deserve mention.\nMay:\nFor the nod, I opted for\nStoddard's\nMai Tai variation called\nI'm On A Boat\n; the Pegu Club-like phantom grapefruit combination of lime, orange liqueur, and Angostura Bitters was bolstered by actual grapefruit juice.\nMyers & Chang\n's blackstrap rum, Cynar, lime, and Coca Cola Fizz, the\nBlack Snake\n, and John Nugent's rye Maximilian Affair-like\nHome Wrecker\nat\nSilvertone\nwere the runners up for May.\nJune:\nThe chocolate and herbal notes of Cory Buono's\nBonatti & The Jets\nat\nBrick & Mortar\nget the win position for the month; they seem to have such a great touch with grappa there. For place and show, it seemed to be a cucumber toss up. In no order, there was Ran Duan's rum-Chartruese-coconut\nLost in Laos\nat\nSichuan Garden II\nand Sahil Mehta's mezcal-and-spice\nGarden of Good and Evil\nat\nEstragon\n. The wild card for the month is Will Thompson's\nSherry Jungle Bird\nat\nDrink\n.\nJuly:\nThere certainly was a whole lot of sherry going around in July and all three picks contain one. Another tough decision, but Matt Whitney's\nLove in an Elevator\nhad a delightfully rich complexity when it was served to me at\nLocal 149\n. With a parallel style is\nCitizen Public House\n's\nBackyard Bitter\n; the other runner up is Katie Emmerson's\nCompany Swizzle\nat the\nHawthorne\npictured below.\nAugust:\nThe month's winner was for a restaurant that had not even opened yet. Matt Schrage at Brick & Mortar had showcased the\nFrom the Hip\nthat he was developing for the\nRibelle\ncocktail menu and I was quite impressed. Deserving honorable mention are Sahil Mehta's room temperature Scaffa, the\nCoral Triangle\n, at\nEstragon\nand\nFranklin Café\n's Tiki number,\nWater Wings\n.\nSeptember:\nSeptember was mezcal month. Katie Emmerson's\nUnder the Volcano\nutilized it to an elegant equal parts style with sherry and amaro at the\nHawthorne\n, and for a runner up, Ethan's 1940's era Zombie riff, the\nOaxacan Dead\nat\nDeep Ellum\nwas rather delicious.\nOctober:\nI flagged more drinks of interest in October than any other month on the calendar especially with so many new programs visited. For a winner, I am picking Vik Hedge's\nXocula\nat\nSarma\n, a Negroni variation of sorts. For runners up, new comer\nKirkland Tap & Trotter\noffered up the\nA Tale of Two Kitties\nvia Tyler Wang; and relative old comer\nBackbar\nwith a delightful nutty riff on the Bamboo, the\nBamboozled\n, via Sam Treadway and Melinda Maddox.\nNovember:\nInstead of picking a winner and two runners up, here are joint winners for the month. Josh Child's\nBargellino\nat\nSilvertone\nreminded me of a Brooklyn cross with April's winner, A Man About Town. And Ryan Connelly's\nUpturn Flip\nat\nBelly Wine Bar\nhad an alluring balance in spite of its inverse proportions.\nDecember:\nThree drinks stood out for the month and I vacillated on which should get the tip of the hat. In the end, Mike Flemming's\nHedy Lamarr\nwith its fruity, floral, and herbal notes at\nWest Bridge\ngets picked. For runners up,\nDeep Ellum\n's Penicillin-like\nWinter Cobbler\nand Lena Webb's 1919 sherry variation, the\n1818 Cocktail\n, at\nSpoke Wine Bar\ndefinitely deserve mention.\nSo there are my 32 plus a wild card best drinks of 2013 that I had out spread out over 23 establishments across town. There were certainly ones that got edged out that I wish I could mention, but the scope of this post was kept tight. Although that is relatively tight for it is certainly a lot looser than picking a single drink or three for the year. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlaixGcg5sdva92TgmKclsOrzH1NBxGxB11bNWTuJao4FfJqWMa-WYICbJNCvfLS2eeDmzx9sOd93AJrnstTy4nD2tcnsstbkzfK-9GE3WlMYEa1FZyJ4kAOd5RiNTkwx3C1rsfVAqTSe/s320/jackfrost1068.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVyJ67Kkdr0SF7GbgjmrrfiRgdipwPc3NUP602D7ZmRj7kNjCu71pyUz1KvTYno3x8DlBsOt8J1XabERNC8vbYiyfCXIMUNzkYn0zarkLN8nxnEBiSLEoYd4YKuvGCpZY8rrF8GdDCn1A/s320/imonaboat1224.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbxFFUuYn_X3qMlgcwLzr0wW2F89S6CTcY9S_0n-EJMMewg3Z_elSdo8eClnPhfqg3dsR088xV0pRhdiDKC8Ia5SS0tab5P6gCxta4IIod00F3Cz3Ncj9nnehCREMhXXpExcjDxEJRo7I/s320/companyswizzle1323.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2POatRPGKNVWqQvu3BOrg1Y5UGR7vnc0-Z4mF2-bSAD99QVxQIR6Z1RD2fhHIptf0UJGWEHVww3jq65slMuagsOJ0A0s23RufQJ4wOaCdo_UTnT2hcOjwYWQYAItK27xc6tGz2UORTE1/s320/bargellito0134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlaixGcg5sdva92TgmKclsOrzH1NBxGxB11bNWTuJao4FfJqWMa-WYICbJNCvfLS2eeDmzx9sOd93AJrnstTy4nD2tcnsstbkzfK-9GE3WlMYEa1FZyJ4kAOd5RiNTkwx3C1rsfVAqTSe/s800/jackfrost1068.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2013 (in) ::", "url": "https://cocktailvirgin.blogspot.com/2014/01/freds-picks-for-top-cocktails-of-2013-in.html", "published": "2014-01-02T08:30:00.000-05:00", "updated": "2019-07-14T13:24:53.764-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "91st Division" ], "instructions": "ShakeStir ShakeStir", "body_text": "I will complete my fourth annual trilogy of year end wrap up posts by picking out the best recipes we tried at our home bar this year. While I did create a few recipes this year both at home and at work, I will tack a few of my favorite ones at the end and keep this list solely to recipes created by bartenders, living, deceased, and unknown, from around the world.\nJanuary:\nIt was easier to pick the top 3 drinks of the month than to sort out the order. In the end, I gave the nod to the tempered Fernet Branca\nLa Yapa\ncrafted by Jamal Hassan from the Ox Restaurant and Whey Bar in Portland, Oregon. For runners up, the Hemingway Daiquiri and Creole Contentment-like\nThrow The Horns\nfrom Jeff Baumann of the beer Mecca the Prohibition Pig in Waterbury, Vermont, and the seasonal Tiki-inspired\nWinter Daiquiri\nby Mindy Kucan of Hale Pele in Portland, Oregon, get the mention.\nFebruary:\nFor a winner, I opted for the beer cocktail version of his Michigander, namely Jason Schiffer's\nDetroiter\nfrom 320 Main in Seal Beach, California. For a runner up, I narrowed it down to one, the\nKirkwood\nby Miles Macquarrie of Leon's Full Service in Decatur, Georgia; the recipe triggers thoughts of Evan Harrison's Peralta and Stephen Schellenberger's Alto Cucina.\nMarch:\nMaking me think of Gilda and Underneath the Volcano, Chris Lane's\nBroken Flower\nat Lolinda in San Francisco acquires March's slot. For bronze and silver (in no particular order) are Colin Shearn's equal parts number\nSideways in Reverse\nthat he concocted at Philadelphia's Franklin Mortgage & Investment Co., and Yao Lu's Campari-driven Swizzle, the\nWitchy Woman\nat Houston's Anvil Bar & Refuge.\nApril:\nChris Hannah's amaro riff on the Martinez, the\nAmertinez\n, from Arnaud's French 75 in New Orleans captivated me with both Cynar and Averna variations. Also worth mentioning are Donato Alvarez's mezcal-cucumber\nGoing Back to Mezcali\nfrom the Sixth Engine in Washington, D.C., and the lesser known\nBrown Derby\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\n.\nMay:\nFor a pick of the month, I selected Joaquín Simó's\nMutiny Suppressor\nfrom Manhattan's Pouring Ribbons; a great complexity was generated with lesser used Galliano and Amaro Nardini ingredients. For runners up, both came from Gary Regan's\nThe Negroni\nbook, namely Joseph Boley of Paris' Red House's variation on Sam Ross' Left Hand called the\nSouthpaw\nand Kevin Burke of Denver's Colt & Gray's salt-tempered amaro\nBottecchia\n.\nJune:\nFor the win, I picked Bobby Heugel's\nCortez Julep\n, a tequila and sherry Julep he invented at the Anvil in Houston. For place and show (in no particular order) are the rum and Madeira Fix, the\nWhite House\n, from\nPioneers of Mixing at Elite Bars: 1903-1933\n, and the Fernet-containing Champagne cocktail the\nImperial Delight\nfrom 1940's\nThe How and When\n.\nJuly:\nThe quirky sherry-containing Pimm's Cup, the\nMoretta Cocktail\n, from\nThe Mutineer Magazine\n's event at Tales of the Cocktail soothed the discomfort of not being in New Orleans for the event. For second honors, the refreshing aperitif, the\nQueen Elizabeth Cocktail\n, from\nThe How and When,\nand the Scotch-Madeira\n91st Division\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\ngot selected.\nAugust:\nFor a pick, I went with Jacob Grier's Cognac, smoky tea, and spice\nLion's Share\nat Metrovino. For support, there are the Honeymoon- and Scofflaw-esque\nArgentina\nfrom 1934\nBoothby's World Drinks And How To Mix Them\nand the Genever-amaro-maple\nWestern Front\nby Adam Robinson of Portland's Rum Club.\nSeptember:\nAnother beer cocktail grabbed me, namely the\nEnd of Days\nfrom Saison in Richmond, Virginia, that I spotted in\nBeer Advocate\n. The Hurricane-like\nWicked Wahine\nfrom Brice Ginardi of Okolemaluna Tiki Lounge in Hawaii and the soft Irish whiskey-honey-citrus-vermouth\nCopywriter\nfrom Steven Weiss of Craftbar in New York City share the supportive honors.\nOctober:\nThe\nLindsey's Whimsy\ngot the slot for the October; this light sherry and herbal liqueur recipe was created by Lindsey Baird at San Francisco's Comstock Saloon and published in\nThe Art of the Shim: Low-Alcohol Cocktails to Keep You Level\n. Also worth mentioning is Leo Robitschek's Daiquiri variation, the\nHeart of Stone\n, from Eleven Madison Park in Manhattan.\nNovember:\nI guess this month was more of a go out for cocktails and stay home for beer type of month which might have had something to do with Thirst Boston occuring during this time period. The winner is the autumnal Manhattan variation, the\nAutumn Sunset\n, from\nSanctuaria: The Dive Bar of Cocktail Bars\n.\nDecember:\nTimothy Miner of the Long Island Bar in Manhattan's\nSherry Duval\ncaught my eye on the\nShakeStir\nwebsite with the sherry, Cynar, and maple elements. Another one from\nShakeStir\ngets honorable mention -- the Tiki\nStranger than Paradise\nby Jade Brown Godfrey of Manhattan's Pouring Ribbons. In addition, there was the rum-sherry-bitters\nAct of Faith\nby Dan Greenbaum of Manhattan's The Beagle and Attaboy.\nMy favorite creations of 2013:\nI narrow it down to six drinks which was tough, but I did it in pairs. Two from the \"Women of the Wild West\" night at the Blue Room were the pisco-Campari-cacao\nStagecoach Mary\nthat I later competed with in the Bols Around the World competition and the quirky nondiluted room temperature cocktail, the\nMadame Mustache\n. Two that I created at home for no menu in particular were the\nSherry Mai Tai\nand a Vieux Carré variation for Mixology Monday: Flip Flop, the\nCocktail à la Salle\n, which took it in a tequila-sherry direction. And the two that I invented at Russell House Tavern were my menu items, the tequila-Swedish Punsch\nChutes & Ladders\nas a riff of a drink from the\nCafé Royal Cocktail Book\n, and the mezcal-apple brandy herbal\nDowntown at Dawn\n(which was a progression from my Blue Room\nPearl de Vere\n).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UDqBOXKtmAltLey8YRXne9obpjyiYCp9SSucE3nc8d9wZtolj7Q3tDK3RnRg2e5k5Pevff6yEu62cYPdwtgqEOTyXUlyVkLW_t1lNqqVDlESur1GQ1X0HRhhi7Sw3y6YP324pnw3NuEZ/s320/witchywoman1098.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMQdO67q44kNYMA98m6EkZTI0l4xvAHb4Su3j8LtXtDoQRMO0E3_jrJFQb14lVJppzF513hVCgWPAbBhmiIcz0k_93qGTlSLoUli7xHJK-iFamrKshIp-9AA8mJcgpH0xWBURx9_FJDn_/s320/whitehouse1250.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoRuJ9OADAH_v65WhBKTkquQHm7vDWfj3Dp8zStmto01zF2pqPzVYbLysEkRIiQa_HpcSHhEYghP8_ol2BT6fx45bg34PsGVoshOEU75eAdRUWmQ7ED19bHTtM2_xWnhOmvl1PtcbkMCU/s320/endofdays0055.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9BD2qmNvPUYIuTB-bKYhqyhp7rRJX-lk_kCxGtG1l8vi_dR_qWz-S1lFL9cMBt9Cv_XqL_4_VVCyYLldQcror93Lt4ddvrvxenhhkbjx5mgpEbeOM1WIqXS0Gkw3gseKOkXkuxRc9qXq/s320/downtowndawn459.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UDqBOXKtmAltLey8YRXne9obpjyiYCp9SSucE3nc8d9wZtolj7Q3tDK3RnRg2e5k5Pevff6yEu62cYPdwtgqEOTyXUlyVkLW_t1lNqqVDlESur1GQ1X0HRhhi7Sw3y6YP324pnw3NuEZ/s800/witchywoman1098.jpg", "comment_count": 3 }, { "title": "dwarf leopard", "url": "https://cocktailvirgin.blogspot.com/2014/01/dwarf-leopard.html", "published": "2014-01-04T12:23:00.002-05:00", "updated": "2017-07-12T13:00:42.820-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": null, "year": null }, "categories": [ "#estragon", "chartreuse (green)", "egg white", "falernum", "lime juice", "pimento dram", "rum" ], "ingredients": [ "2 oz Ron Abuela Rum", "1 oz Lime Juice", "1/2 oz Velvet Falernum", "1/2 oz Green Chartreuse", "1 dash Allspice Dram", "1 Egg White" ], "instructions": "Shake once without and once with ice. Strain into a rocks glass.", "body_text": "2 oz Ron Abuela Rum\n1 oz Lime Juice\n1/2 oz Velvet Falernum\n1/2 oz Green Chartreuse\n1 dash Allspice Dram\n1 Egg White\nShake once without and once with ice. Strain into a rocks glass.\nBefore the year end wrap-ups, I was describing the\nEmperor's New Clothes\nthat I had at Estragon. That night, one of the guests a few seats down the bar was John Drew of Blue Dragon, and he and I began discussing the\nWhite Witch\nfrom Trader Vic's\nBartender's Guide\n. Since that got me in a Tiki frame of mind, I asked bartender Sahil Mehta for the Dwarf Leopard that I had spotted earlier in his recipe notebook. I was a little confused by the name until I figured out that the rum he used was Panamanian, and the Dwarf Leopard is another name for the ocelot relative that lives there.\nThe Dwarf Leopard offered a minty, herbal, and spiced aroma that led into a creamy and crisp lime sip. The rich aged rum began the swallow that contained herbal, lime, clove, and allspice notes. Just as I figured, with the collection of ingredients such as this, it could do no wrong.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZNCHJ8nQwcKhbgfOwaEYXwPLAwAFXmlqs0pI7m3bxA9u1erkICTlALg3f7UkMhypSEBTeu-S-TkExKr2Ibb9LhE68MJk4ci6RtDJzz7woDaT5dbs5IkhGhzNngr2OH08gkPiUQSsEnIg/s320/dwarfleopard0189.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZNCHJ8nQwcKhbgfOwaEYXwPLAwAFXmlqs0pI7m3bxA9u1erkICTlALg3f7UkMhypSEBTeu-S-TkExKr2Ibb9LhE68MJk4ci6RtDJzz7woDaT5dbs5IkhGhzNngr2OH08gkPiUQSsEnIg/s800/dwarfleopard0189.jpg", "comment_count": 0 }, { "title": "no stone unturned", "url": "https://cocktailvirgin.blogspot.com/2014/01/no-stone-unturned.html", "published": "2014-01-05T10:41:00.001-05:00", "updated": "2026-03-11T12:59:44.570-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "absinthe", "fernet-branca", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Lustau Pedro Ximenez Sherry", "1/2 oz Fernet Branca", "1/2 oz St. George's Absinthe" ], "instructions": "Stir with ice and strain into a rocks glass containing a large ice cube. Garnish the ice cube with a pinch of salt.", "body_text": "1 1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Lustau Pedro Ximenez Sherry\n1/2 oz Fernet Branca\n1/2 oz St. George's Absinthe\nStir with ice and strain into a rocks glass containing a large ice cube. Garnish the ice cube with a pinch of salt.\nA few Thursdays ago, we made the pilgrimage to Woburn to have dinner at Sichuan Garden II. Behind the bar that night were bartenders Vannaluck Hongthong and Joel Atlas who were later joined by Ran Duan. For a first drink, I asked Vannaluck for the No Stone Unturned for it reminded me of their\nRoyal Flush\nwith a raisiny sherry in place of that one's crème de cacao. Moreover, this one had the addition of a pinch of salt to sooth the intensity of the bitter herbal notes.\nThe No Stone Unturned presented a robust grape note that was accented by the absinthe's anise and the Fernet Branca's menthol aromas. A caramel and grape sip gave way to a raisiny swallow, an anise finish, and a lingering menthol flavor. Over time, as the salt melted the ice cube and dripped into the drink, the Fernet Branca diminished in strength while the absinthe seemed less changed.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8MCuI21cwOMwEM1yxvemy2LamdpN7FaQgmYHwhQDp-MGaChibSe-zmS4uJkA1K_VyoGCxVNkub3XDkyiaOSSFu5TnQcrR0cMRWNC9rRMN4_UfpX16M72b4Sig55VrPaARA2EfSckgvCF/s320/nostone0190.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8MCuI21cwOMwEM1yxvemy2LamdpN7FaQgmYHwhQDp-MGaChibSe-zmS4uJkA1K_VyoGCxVNkub3XDkyiaOSSFu5TnQcrR0cMRWNC9rRMN4_UfpX16M72b4Sig55VrPaARA2EfSckgvCF/s800/nostone0190.jpg", "comment_count": 0 }, { "title": "my leathers so soft", "url": "https://cocktailvirgin.blogspot.com/2014/01/my-leathers-so-soft.html", "published": "2014-01-06T09:30:00.000-05:00", "updated": "2017-07-12T12:59:29.514-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "lemon juice", "pineapple juice", "quinquina", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz St. George Agricole Rum", "3/4 oz Bigallet Viriana China China", "3/4 oz Cinnamon Syrup", "3/4 oz Pineapple Juice", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a wine glass. Top with ice, garnish with mint sprigs and a lemon twist, and add straws.", "body_text": "3/4 oz St. George Agricole Rum\n3/4 oz Bigallet Viriana China China\n3/4 oz Cinnamon Syrup\n3/4 oz Pineapple Juice\n3/4 oz Lemon Juice\nShake with ice and strain into a wine glass. Top with ice, garnish with mint sprigs and a lemon twist, and add straws.\nAt Sichuan Garden II, one of the drinks Ran Duan made for Andrea was the My Leathers So Soft off of the current cocktail menu. I was quite curious to see how the dark orange peel and quinine notes of the Bigalett China-China would play with the agricole rum and pineapple in the mix.\nThe lemon twist and mint sprig garnishes contributed greatly to the drink's nose. A fruity lemon and pineapple sip led into a more complex swallow that began with grassy rum flavors and ended with a dark orange, cinnamon, and bitter herbal finish. Even with all of the flavors, the My Leathers So Soft proved to be an easy drinking Tiki libation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Aon3wGJ4-EBIyoZIT6os9kE99XSC_zIIdghBhsi8q6z8wucpT9eKbsyKKGYOiE0VgTe241ivq5l_5Pc2w-ftkDaw3N021iVtSBBDiCJNSnCl3dOJNGUFbEiCc65vKIvFxDfHs_UHChZy/s320/myleather0192.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Aon3wGJ4-EBIyoZIT6os9kE99XSC_zIIdghBhsi8q6z8wucpT9eKbsyKKGYOiE0VgTe241ivq5l_5Pc2w-ftkDaw3N021iVtSBBDiCJNSnCl3dOJNGUFbEiCc65vKIvFxDfHs_UHChZy/s800/myleather0192.jpg", "comment_count": 1 }, { "title": "black douglas", "url": "https://cocktailvirgin.blogspot.com/2014/01/black-douglas.html", "published": "2014-01-07T09:15:00.002-05:00", "updated": "2017-07-12T12:58:56.941-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin not-Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "licor 43", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Johnnie Walker Red Blended Scotch", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Licor 43", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Johnnie Walker Red Blended Scotch\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Licor 43\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nA few Mondays ago, after my DJ gig, we headed over to Eastern Standard for dinner. For a drink, I asked bartender Kevin not-Martin for the Black Douglas; he explained how the cocktail name was a reference to James Douglas. Douglas besides mounting a guerilla war against the English in the 14th century also fought the Moors in Spain. The drink structure reminded me of their rum-based\nPonce de Léon\nfrom their early 2009 menu.\nThe sherry and Licor 43 combined to provide a grape and sweet spice aroma. Similarly, the sip offered a sweet grape flavor, and the swallow began with Scotch notes and ended with vanilla, raisin, and smoke elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRphXSkIkDFNiilwFrgtDaj1hSR6qNr7Gc14dz1PHCcDYYykYru6rXWWNGXD-JUj2pbrDN0H-fRbPgoF6uuH_O97ZIiCysbothxoOePvJFMIwT1HWGqyJhk27MrkWwTNpuyyYhazeB5aw/s320/blackdouglas0205.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRphXSkIkDFNiilwFrgtDaj1hSR6qNr7Gc14dz1PHCcDYYykYru6rXWWNGXD-JUj2pbrDN0H-fRbPgoF6uuH_O97ZIiCysbothxoOePvJFMIwT1HWGqyJhk27MrkWwTNpuyyYhazeB5aw/s800/blackdouglas0205.jpg", "comment_count": 0 }, { "title": "dare i say?", "url": "https://cocktailvirgin.blogspot.com/2014/01/dare-i-say.html", "published": "2014-01-08T09:19:00.001-05:00", "updated": "2017-07-12T12:58:25.604-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Karah Carmack", "source": "Imbibe Magazine", "year": null }, "categories": [ "aperol", "bitters (Peychaud's)", "fernet-branca", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye (Rittenhouse 100)", "1/2 oz Fernet Branca", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Aperol", "2 dash Rhubarb or Peychaud's Bitters (Peychaud's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Rye (Rittenhouse 100)\n1/2 oz Fernet Branca\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Aperol\n2 dash Rhubarb or Peychaud's Bitters (Peychaud's)\nStir with ice and strain into a cocktail glass.\nOn Christmas Eve, we stayed in to cook and have cocktails. For a first drink, I opened up the January/February issue of\nImbibe Magazine\nand spotted the Dare I Say? The drink was crafted by Karah Carmack of the Cured in San Antonio and seemed like an interesting Manhattan variation for post-prandial consumption. While we did not have rhubarb bitters which would have complemented the Aperol rather well, the recipe recommended using Peychaud's in a pinch.\nThe Dare I Say? began with a sweet menthol herbalness on the nose. A sweet grape and orange sip gave way to rye, Fernet Branca's bitter herbal flavors, and a fruity finish on the swallow. Overall, the drink was perfect for helping to digest our large Christmas eve dinner.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFhmsM_69KW7DqGECHj2lcybM86LBvU4kVR0lJuVC7C9aCMVIJ20T6UYmvI7zxqdLG26Lxt9CDxyaDPPFTBkae9Zk0MWMpvR1kfz6hRKM6PnODFffoqkUUFwUgnxK6ct4EU0FQuZL93uN/s320/dareisay0206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFhmsM_69KW7DqGECHj2lcybM86LBvU4kVR0lJuVC7C9aCMVIJ20T6UYmvI7zxqdLG26Lxt9CDxyaDPPFTBkae9Zk0MWMpvR1kfz6hRKM6PnODFffoqkUUFwUgnxK6ct4EU0FQuZL93uN/s800/dareisay0206.jpg", "comment_count": 0 }, { "title": "bird's eye view", "url": "https://cocktailvirgin.blogspot.com/2014/01/birds-eye-view.html", "published": "2014-01-08T21:37:00.000-05:00", "updated": "2017-07-12T12:57:46.801-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": { "creator": "Steve Shur", "source": "Boston College Club", "year": 2013 }, "categories": [ "amaro", "chartreuse (yellow)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare Bourbon (Bulleit)", "3/4 oz Ramazzotti Amaro", "1/2 oz Sweet Vermouth (Dolin)", "1/4 oz Yellow Chartreuse" ], "instructions": "Stir with ice and strain into a wine glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Eagle Rare Bourbon (Bulleit)\n3/4 oz Ramazzotti Amaro\n1/2 oz Sweet Vermouth (Dolin)\n1/4 oz Yellow Chartreuse\nStir with ice and strain into a wine glass. Garnish with a lemon twist.\nTwo Saturdays ago, we began the cocktail hour with a drink I spotted on Gary Regan's 101 Best New Cocktails of 2013 list called the\nBird's Eye View\n. The drink was created by Steve Shur of the Boston College Club; since it is a private club only open to the public during restaurant week, I decided to make this one at home instead of having it made at the creator's bar.\nThe Bird's Eye View began with lemon oil notes that accented the Bourbon aroma. A combination of malt, grape, and caramel dotted the sip, and the swallow began with the whiskey and ended with herbal orange flavors. Overall, it was not as orangey as I thought it would be given the quarter portion of Ramazzotti, and it made for an excellent Manhattan variation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFImuJfCz1tktVHdY6f8WEiQMFyvNllz6XZ9PbNFS51fKm8FPuAh9sCGN2oZJj-nITEKebhWIdoqPwe8jbkQHcveKUBjG63eR6TR1aviV3Ud3a7HsuXOhKG6GwW73q9fUiRA5pH6r_Vmg/s320/birdseye0208.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFImuJfCz1tktVHdY6f8WEiQMFyvNllz6XZ9PbNFS51fKm8FPuAh9sCGN2oZJj-nITEKebhWIdoqPwe8jbkQHcveKUBjG63eR6TR1aviV3Ud3a7HsuXOhKG6GwW73q9fUiRA5pH6r_Vmg/s800/birdseye0208.jpg", "comment_count": 1 }, { "title": "window to the flor", "url": "https://cocktailvirgin.blogspot.com/2014/01/window-to-flor.html", "published": "2014-01-09T09:30:00.000-05:00", "updated": "2017-07-12T12:57:14.080-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Diedrich", "source": "Jasper's Corner Tap & Kitchen", "year": null }, "categories": [ "bitters (orange)", "curacao", "lillet", "sherry" ], "ingredients": [ "1 1/2 oz Lustau Don Nuño Oloroso Sherry", "1 1/2 oz Lillet Blanc (Cocchi Americano)", "1/4 oz Pierre Ferrand Dry Curaçao", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Lustau Don Nuño Oloroso Sherry\n1 1/2 oz Lillet Blanc (Cocchi Americano)\n1/4 oz Pierre Ferrand Dry Curaçao\n2 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass.\nAfter the Bird's Eye View, I decided to make a drink that I had spotted in the collection of most recent Vinos de Jerez cocktail competition finalists. That one was the Windows to the Flor by Kevin Diedrich of Jasper's Corner Tap & Kitchen in San Francisco. Its resemblance to the classic\nBamboo Cocktail\nlured me in besides having enjoyed Kevin's\nIn 2 Deep\nfrom\nLeft Coast Libations\nin the past.\nThe oloroso sherry added a nice raisiny aroma to the caramel and orange nose. The sherry also donated a grape note to the brandied citrus sip and a nutty raisin flavor to the orange peel-laden swallow. Definitely a different beast from the Bamboo, but just as light and delightful.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0982631502", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiB9NI_0URkjh24DK_YTdyJIucbHSeMyN-0sHGfwlAZ8e-5jjr2gg_MjK0o09ao4EwaHICQh9Gh8GF3i_QPpknstdrS3kx6l6G4VwXy5z3vj_JtrMy5hG9ABwZE2NwbDaKdFkds6EI4zG/s320/windowsflor0210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiB9NI_0URkjh24DK_YTdyJIucbHSeMyN-0sHGfwlAZ8e-5jjr2gg_MjK0o09ao4EwaHICQh9Gh8GF3i_QPpknstdrS3kx6l6G4VwXy5z3vj_JtrMy5hG9ABwZE2NwbDaKdFkds6EI4zG/s800/windowsflor0210.jpg", "comment_count": 0 }, { "title": "arrack and a hard place", "url": "https://cocktailvirgin.blogspot.com/2014/01/arrack-and-hard-place.html", "published": "2014-01-11T20:42:00.002-05:00", "updated": "2017-07-12T12:55:31.443-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Cristal", "source": "Central Kitchen", "year": null }, "categories": [ "#brickandmortar", "amaretto", "batavia arrack", "bitters (aged)", "cointreau", "lime juice", "rum" ], "ingredients": [ "3/4 oz Batavia Arrack", "3/4 oz Smith & Cross Rum", "3/4 oz Combier Orange Liqueur", "3/4 oz Amaretto", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with 2 dashes Fee's Whiskey Barrel Bitters and add straws.", "body_text": "3/4 oz Batavia Arrack\n3/4 oz Smith & Cross Rum\n3/4 oz Combier Orange Liqueur\n3/4 oz Amaretto\n3/4 oz Lime Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with 2 dashes Fee's Whiskey Barrel Bitters and add straws.\nTwo Mondays ago, I wandered down to Brick & Mortar after work to get one more night out before New Years Eve craziness followed by New Years Day closures across town (except for Russell House Tavern since I had to work both days). For a cocktail, bar manager Matthew Schrage suggested that I ask Cristal for the cocktail that she created for the Central Kitchen menu called the Arrack & A Hard Place.\nCristal was more than happy to oblige, and the drink began with a wave of cinnamon aromas from the bitters garnish. The orange and lime citrus notes in the sip were joined by amaretto's almond flavor. Finally, the swallow offered Batavia Arrack and Smith & Cross's funky rum notes that met the amaretto's nuttiness and the lime's crispness on the finish. Given the nuttiness of the amaretto, the recipe did share a resemblance to a\nMai Tai\nalthough one with a different range of flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3XhNKUzkpwIjawI23vkhDfVmeA8EvGvhQDV8hOMBf1n_7kvnYINIBL4v0KgzcIx-DHup6ElZ-9pCKlg6z089rkx9zYT_oyjCQ_TakwAFn9Y4ODqieCkkhLnWtYtRqA_TDg7mkdpo2E-8/s320/arrack0211.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3XhNKUzkpwIjawI23vkhDfVmeA8EvGvhQDV8hOMBf1n_7kvnYINIBL4v0KgzcIx-DHup6ElZ-9pCKlg6z089rkx9zYT_oyjCQ_TakwAFn9Y4ODqieCkkhLnWtYtRqA_TDg7mkdpo2E-8/s800/arrack0211.jpg", "comment_count": 0 }, { "title": "pinky ring", "url": "https://cocktailvirgin.blogspot.com/2014/01/pinky-ring.html", "published": "2014-01-13T09:00:00.000-05:00", "updated": "2017-07-12T12:52:32.423-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kenny Belanger", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "bitters (orange)", "chartreuse (yellow)", "pineau des charentes", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Pineau des Charentes", "1 oz Dolin Dry Vermouth", "1/2 oz Yellow Chartreuse", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Pineau des Charentes\n1 oz Dolin Dry Vermouth\n1/2 oz Yellow Chartreuse\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail coupe.\nAfter working a tough New Years Day brunch shift, I sought refuge at Kirkland Tap & Trotter on the way home. There, Kenny Belanger and Tyler Wang were tending bar, and I ended up getting a drink made by both of them. For a light starter, I started with Kenny's Pinky Ring which reminded him of the\nChrysanthemum\n. With\nPineau des Chartentes\nin the mix, I was definitely interested.\nThe Pinky Ring shared a white grape and floral bouquet. A grape and honey sip led into a herbal swallow with a minty finish. Overall, the Pinky Ring had a delightfully light and elegant feel to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrhaTbkQEWjEXjHu68I-qKslXfKz1vfDvdOXXiGidIQu1t0XsoVqxa1EwrN7Lktstrr-TpSwAUv453VEzxnay2ZP25D5GLmjzWK9f3NLijI6plTied3fLCl8XHOykRlxyjGh-IQwAw2Z4/s320/pinkyring0212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrhaTbkQEWjEXjHu68I-qKslXfKz1vfDvdOXXiGidIQu1t0XsoVqxa1EwrN7Lktstrr-TpSwAUv453VEzxnay2ZP25D5GLmjzWK9f3NLijI6plTied3fLCl8XHOykRlxyjGh-IQwAw2Z4/s800/pinkyring0212.jpg", "comment_count": 0 }, { "title": "monkey bush", "url": "https://cocktailvirgin.blogspot.com/2014/01/monkey-bush.html", "published": "2014-01-14T09:15:00.002-05:00", "updated": "2017-07-12T12:51:56.519-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": null, "year": null }, "categories": [ "#kirklandtaptrotter", "bitters (Peychaud's)", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Monkey Shoulder Scotch", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice. Add ~1/4 oz Massenez Crème de Mure to the bottom of a rocks glass, fill with crushed ice, and gently strain in the drink. Top with 2 dash Peychaud's Bitters and add straws.", "body_text": "1 1/2 oz Monkey Shoulder Scotch\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup\nShake with ice. Add ~1/4 oz Massenez Crème de Mure to the bottom of a rocks glass, fill with crushed ice, and gently strain in the drink. Top with 2 dash Peychaud's Bitters and add straws.\nAfter the Pinky Ring, I asked bartender Tyler Wang for the Monkey Bush appearing on the cocktail menu. Tyler described it as\nBramble\n-like, except that the liqueur was not drizzled over the top but placed on the bottom à la a\nSunrise\nfrom the start. Once assembled, the garnish of Peychaud's Bitters offered up an anise-laden nose. The sip was either citrus and malt forward or blackberry with crisp citrus depending on the height of the straw. Finally, the drink ended with a smoky swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiYbGwix-eYpSR2vWuSVk1pKEMfaYr5UVPU5otTJewzIu7u0fP3u-GTrYzLLxx3D8OByuqxfqyHh0ik3ERJCGOKFtOlJtXgQ-9_XYTXauTv7CvShe6HDWk46W4zFkfiHX8kIQQFUHGJ4K/s320/monkey0213.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiYbGwix-eYpSR2vWuSVk1pKEMfaYr5UVPU5otTJewzIu7u0fP3u-GTrYzLLxx3D8OByuqxfqyHh0ik3ERJCGOKFtOlJtXgQ-9_XYTXauTv7CvShe6HDWk46W4zFkfiHX8kIQQFUHGJ4K/s800/monkey0213.jpg", "comment_count": 0 }, { "title": "astra", "url": "https://cocktailvirgin.blogspot.com/2014/01/astra.html", "published": "2014-01-14T20:33:00.002-05:00", "updated": "2017-07-12T12:51:11.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Connelly", "source": "Belly Wine Bar", "year": null }, "categories": [ "#belly", "amaro", "applejack", "bitters (orange)", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Dolin Blanc", "1/2 oz Laird's 7 1/2 Year Apple Brandy", "1/2 oz CapRock Gin", "1/2 oz Cardamaro", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "1 1/2 oz Dolin Blanc\n1/2 oz Laird's 7 1/2 Year Apple Brandy\n1/2 oz CapRock Gin\n1/2 oz Cardamaro\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\nAfter Kirkland Tap & Trotter on New Years Day, I met up with Andrea for dinner near Kendall Square. For a nightcap, we ventured over to Belly Wine Bar where Ryan Connelly was bartending. Ryan greeted us with a half portion each of his Astra, a recipe he created as a low proof option for New Years Eve. He mentioned that the proportions had a similarity to\nThe Messenger\nthat he created a few weeks before. I had heard about the Astra via Facebook or OnTheBar although the name then seemed to be \"Per Aspera Ad Astra,\" a Latin phrase meaning \"Through hardships to the stars.\"\nThe Astra's lemon oils greeted the nose and prepared the mouth for the apple and grape sip. The swallow showcased a herbal, tea-like flavor with an orange finish; indeed, Andrea likened that flavor to chamomile tea.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-z-SXxlOBbUc2aIoiTglVKWW7SQ6h2J6AuVH6f8XU1kbIWuwhSc3WyxmfNlIlziDHBoViZIay3xKmAf0OnOvGiHesKsWa55H2VuCoPsrZ4H9sz5SW_PUYRtoKZ7vsSEEsr_frdJPXojmT/s320/astra0214.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-z-SXxlOBbUc2aIoiTglVKWW7SQ6h2J6AuVH6f8XU1kbIWuwhSc3WyxmfNlIlziDHBoViZIay3xKmAf0OnOvGiHesKsWa55H2VuCoPsrZ4H9sz5SW_PUYRtoKZ7vsSEEsr_frdJPXojmT/s800/astra0214.jpg", "comment_count": 0 }, { "title": "dessert l'italienne", "url": "https://cocktailvirgin.blogspot.com/2014/01/dessert-litalienne.html", "published": "2014-01-15T09:00:00.000-05:00", "updated": "2017-07-12T12:50:25.573-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "belly" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Connelly", "source": "Belly Wine Bar", "year": null }, "categories": [ "#belly", "amaro", "galliano", "kahlua", "vermouth (sweet)" ], "ingredients": [ "1 oz Santa Maria al Monte", "1 oz Amaro Braulio", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Galliano", "1/4 oz Espresso Syrup (*)" ], "instructions": "Stir with ice and strain into a rocks glass. Stir with ice and strain into a wine glass. Garnish with a lemon twist.", "body_text": "1 oz Santa Maria al Monte\n1 oz Amaro Braulio\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Galliano\n1/4 oz Espresso Syrup (*)\nStir with ice and strain into a rocks glass.\n(*) Espresso liqueur will sub in a pinch.\nFor a cocktail at Belly Wine Bar, I requested the Dessert L'Italienne from bartender Ryan Connelly. I assumed, especially from the ingredients list of digestifs, that it was his post-meal answer to the classic\nAppetizer L'Italienne\nfrom William Schmidt's 1891 book\nThe Flowing Bowl\n. Ryan explained that the Galliano's star anise notes were taking the place of the absinthe's anise in the classic. Interestingly, Ryan's OnTheBar account has an early version of the recipe as:\nDessert L'Italienne (early version)\n• 2 oz Santa Maria al Monte\n• 1 oz Carpano Antica Sweet Vermouth\n• 2 barspoon Galliano\nStir with ice and strain into a wine glass. Garnish with a lemon twist.\nWhen made with the newer, more complex recipe, the Dessert L'Italienne provided a pleasing menthol and camphor herbal aroma that shifted towards a more coffee-driven one over time. The amari's caramel flavors joined that of the espresso's roast notes on the sip, and the swallow was a complex herbal medley that ended with a coffee finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAA-1NyI3ySFLb96MyZNT9z2uhFw4uVV2NlDoMMBkqFXSB322dU1EXigZEF1OkxQPcPQGscKsfY9AddmKQYAkYq6-EL5X1t1DnBJt4jwpU8X_yILk_d4xqZV5Mm89v-UfhfhWNNUKmFEp/s320/ldessert0215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAA-1NyI3ySFLb96MyZNT9z2uhFw4uVV2NlDoMMBkqFXSB322dU1EXigZEF1OkxQPcPQGscKsfY9AddmKQYAkYq6-EL5X1t1DnBJt4jwpU8X_yILk_d4xqZV5Mm89v-UfhfhWNNUKmFEp/s800/ldessert0215.jpg", "comment_count": 3 }, { "title": "duke of marlborough", "url": "https://cocktailvirgin.blogspot.com/2014/01/duke-of-marlborough.html", "published": "2014-01-16T09:12:00.000-05:00", "updated": "2017-07-12T12:48:15.433-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Patrick Duffy", "source": "The Official Mixer's Manual", "year": 1975 }, "categories": [ "lime juice", "raspberry syrup", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/2 Sherry (1 oz Lustau Amontillado)", "1/2 Sweet Vermouth (1 oz Dolin)", "3 dash Raspberry Syrup (1/2 oz Royal Rose)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Sherry (1 oz Lustau Amontillado)\n1/2 Sweet Vermouth (1 oz Dolin)\n3 dash Raspberry Syrup (1/2 oz Royal Rose)\nJuice 1 Lime\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, we began the cocktail hour with a drink from the 1975 edition of Patrick Duffy's\nThe Official Mixer's Manual\ncalled the Duke of Marlborough. I was drawn to the drink for it felt like it was the aperitif form of the\nQuaker Cocktail\nor perhaps the sherry-fied version of the\nDavis Cocktail\n. While I could have used a sweeter sherry and less raspberry syrup, I felt amontillado would work well here, and that also allowed me to use these more standard proportions. In retrospect, perhaps bumping the ounce of sherry and sweet vermouth to an ounce and a half might work even better.\nThe Duke of Marlborough presented the sherry and vermouth's grape aroma. Next, a crisp lime-berry combination supplemented by the grape on the sip led in to a nutty sherry swallow. Indeed, the raspberry and sherry combination definitely worked rather well here which supported my gut instinct to reach for the amontillado (although I could see other sherries such as Lustau's East India Solera prospering here).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUTuNWVTG-2u7wDhOnGaYaorxKe27moaGZKi4tJ0QmXUJopVpOcfCdUGeyxGx6HkvD7p4cTeTkHdtF8a2LJUYHVXJhyphenhyphenORe4V_RML2nONn3uL1mBaefqJyH_Es8IIOpC4OzjfT1qbZsSH-/s320/dukemarlb0218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUTuNWVTG-2u7wDhOnGaYaorxKe27moaGZKi4tJ0QmXUJopVpOcfCdUGeyxGx6HkvD7p4cTeTkHdtF8a2LJUYHVXJhyphenhyphenORe4V_RML2nONn3uL1mBaefqJyH_Es8IIOpC4OzjfT1qbZsSH-/s800/dukemarlb0218.jpg", "comment_count": 0 }, { "title": "bitter stripper", "url": "https://cocktailvirgin.blogspot.com/2014/01/bitter-stripper.html", "published": "2014-01-17T09:28:00.001-05:00", "updated": "2017-07-12T12:47:34.388-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Dee Allen", "source": "399", "year": null }, "categories": [ "cointreau", "gin", "suze", "vermouth (bianco)" ], "ingredients": [ "30 mL Plymouth Gin (1 1/2 oz Martin Miller)", "20 mL Dolin Blanc Vermouth (1 oz)", "10 mL Salers Gentian Liqueur (1/2 oz)", "5 mL Cointreau (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist. Note: I increased the volumes by 1.5x when converting (30 mL is about the same as an ounce).", "body_text": "30 mL Plymouth Gin (1 1/2 oz Martin Miller)\n20 mL Dolin Blanc Vermouth (1 oz)\n10 mL Salers Gentian Liqueur (1/2 oz)\n5 mL Cointreau (1/4 oz)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist. Note: I increased the volumes by 1.5x when converting (30 mL is about the same as an ounce).\nAfter the Duke of Marlborough, I decided to reach for Gary Regan's\nThe Negroni\nfor my next drink. The one that grabbed me, both for the ingredients and the name, was the Bitter Stripper. Dee Allen of 399 in Perth, Australia, created this drink with the idea of making a clear Negroni variation that eschews sweet vermouth and Campari. Of course blanc vermouth for sweet is an obvious swap, and the combination of bitterness from the gentian liqueur and the orange notes from the Cointreau seem to make sense for the Campari. Indeed, the extra orange notes take the 2002 vintage\nWhite Negroni\na step further. The gin component was left intact, and for a spirit choice, I opted for Martin Miller's gin for earlier that day I had learned of Miller's death. So cheers to Martin for leading such an amazing life!\nThe Bitter Stripper's orange twist presented bright citrus notes over the bitter, earthy gentian aroma. A sweet citrussy wine sip gave way to a swallow that began with juniper and gentian and ended with an orange finish. Clearly a different set of flavor components save for the gin, but the overall feel of the cocktail was definitely akin to a classic Negroni.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1907434356", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53FIgY_I7isZ2dADZKcx2LpRq2ZKUwddacSNca2jOAaIrNUEr3mfwVETo2zXxN-1wkl94VHQTByWS0lBNcOP97smu-1QvT75WspN-QhHYcxEUIH0-FDyjm4C3VoJp5jPP6nkPJrrbvWD9/s320/bitterstripper0219.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53FIgY_I7isZ2dADZKcx2LpRq2ZKUwddacSNca2jOAaIrNUEr3mfwVETo2zXxN-1wkl94VHQTByWS0lBNcOP97smu-1QvT75WspN-QhHYcxEUIH0-FDyjm4C3VoJp5jPP6nkPJrrbvWD9/s800/bitterstripper0219.jpg", "comment_count": 0 }, { "title": "improved toxic moxie", "url": "https://cocktailvirgin.blogspot.com/2014/01/improved-toxic-moxie.html", "published": "2014-01-17T21:00:00.000-05:00", "updated": "2017-07-11T19:05:58.246-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (aged)", "fernet-branca", "soda", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXI) was picked by Joel of the\nSouthern Ash\nblog. The theme he chose was \"Highballs\" which is perfect for when the winter doldrums get you down, and you have just enough energy for combining a spirit and a mixer. Joel elaborated on the concept by describing, \"For this month's theme, I thought we could strip away the complexities of cocktails and relax with a nice highball… Most cocktails are at least three ingredients with the highball relegated to emergency or last resort status, but in those highballs we will seek refuge. The end of the day is sometimes better served by a simple liquor plus mixer combination than an artfully measured Corpse Reviver No. 2 This month, tell us what you'll do with a liquor and a mixer (with maybe a wee bit of garnish) to ease into the new year.\"\nAfter bouncing around a couple of ideas, I decided to return to a combination that I tried back in 2009 as well as cover a local redux that I overlooked at an event I was at in 2009. That first drink was one I spotted on the\nTwo At the Most\nblog -- the Fernet Branca and Moxie Original Elixir. While I probably do not need to explain what\nFernet Branca\nis, Moxie is more of a regional treat. Or perhaps an acquired taste, not much unlike Fernet. Although Moxie is often tied to Maine where it became the state's official soft drink back in 2005, it was actually created in Massachusetts back in 1876. A Dr. Augustin Thompson filed a patent for \"Moxie Nerve Food,\" a medicine using a South American plant allegedly discovered by his friend, Lt. Moxie, and this was later changed to a soda formulation similar to what is seen today. That South American plant was none other than gentian; while cocktailians frequently enjoy gentian root flavors such as in Bonal and Salers, much of the general public finds it a bit bizarre.\nFernet Branca and Moxie Original Elixir\n• 1 1/2 oz Fernet Branca\n• 3 - 6 oz Moxie Original Elixir\nFill a Collins glass with ice cubes. Add Fernet Branca and top with Moxie soda. Gently stir and garnish with an orange slice (I did an orange twist instead).\nOnce assembled, the orange twist filled the air with a bright aroma that belied the taste to follow. A dark, caramel sip led into a beautiful combination of gentian and menthol herbalness on the swallow. Indeed, the two components worked well to balance the other out.\nIn searching for this drink recipe, I also turned up a Boston recipe from a\nFernet Branca event\nthat I attended at the Franklin Southie in 2009. That night, I had Emma Hollander's\nBonita Applebum\nand had already tried Misty Kalkofen's\nVilla de Verano\nearlier that year at Tales of the Cocktail. But it was Joy Richard's Improved Toxic Moxie (in addition to others) that I neglected and returned to for this post.\nImproved Toxic Moxie\n• 1 1/2 oz Rittenhouse 100 Rye\n• 3/4 oz Fernet Branca\n• 3 dash Fee's Whiskey Barrel Bitters\n• ~4 oz Moxie Original Elixir\nFill a Collins glass with ice cubes. Add ingredients and top with Moxie soda. Gently stir and garnish with an orange twist.\nWhile the recipe has too many ingredients to classify as a two part Highball as per the theme, I had already cracked open a liter bottle of Moxie and decided to go to town and make better use of it. The addition of the Fee's Whiskey Barrel Bitters in this second recipe contributed a cinnamon aroma to that of the citrus oils from the orange twist. Moreover, the rye added a malt component to caramel sip and a whiskey barrel component to the otherwise complex herbal swallow. In addition, the bitters returned by donating a cinnamon finish. Overall, the Improved Toxic Moxie came across as more balanced than Fernet and Moxie alone due to being less herbally driven.\nSo thank you to Joel of Southern Ash for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuabVY5nNJA3OpIgKeSg7lIOH2yAv4u6yd7YWizi8-DMkylnTkM-Ol9haUOJS6FDjLrVqeCbTq1rOxSSEhX0zbIa5S7bsxDs-K-8psJkOfYOLXZ9zgDr1ZmxcN2Dfd6S82VK3AyCab2Zzs/s1600/moxie0225.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "la mirage", "url": "https://cocktailvirgin.blogspot.com/2014/01/la-mirage.html", "published": "2014-01-20T17:14:00.000-05:00", "updated": "2017-07-11T19:05:03.616-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "casab" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Taso Papatsoris", "source": "Casa B", "year": null }, "categories": [ "#casab", "batavia arrack", "bitters (mole)", "lemon juice", "simple syrup" ], "ingredients": [ "1 3/4 oz Batavia Arrack", "3/4 oz Aguardiente Antioqueño (*)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 dash Fee's Chocolate Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 3/4 oz Batavia Arrack\n3/4 oz Aguardiente Antioqueño (*)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 dash Fee's Chocolate Bitters\nShake with ice and strain into a rocks glass. Garnish with an orange twist.\n(*) In a pinch, substitute a white rum with a barspoon of anisette, raki, or absinthe.\nTwo Tuesdays ago, we braved the cold blustery weather and made our way to Casa B in Union Square, Somerville, to have dinner. For a drink, bartender Taso Papatsoris suggested an off-menu Batavia Arrack cocktail called La Mirage. Once mixed, it offered an orange oil aroma that led into a lemon sip. The Batavia Arrack funky rum flavors then led off the swallow that ended with anise and chocolate notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwJ9z_W7Uxv0LLXfUksVb6BwaxofspcQY6r8yACf4qT1h1Pq99DJ61MvKvEqf7TpxLsL_0-xJ3Nw33bwkxU1TTbuPsmvVyewVj1Vo6WE_nDwBHYcwy6Dmu99ZSluXyLgrBK3C4u96JC9V/s320/mirage0220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwJ9z_W7Uxv0LLXfUksVb6BwaxofspcQY6r8yACf4qT1h1Pq99DJ61MvKvEqf7TpxLsL_0-xJ3Nw33bwkxU1TTbuPsmvVyewVj1Vo6WE_nDwBHYcwy6Dmu99ZSluXyLgrBK3C4u96JC9V/s800/mirage0220.jpg", "comment_count": 0 }, { "title": "the graduate", "url": "https://cocktailvirgin.blogspot.com/2014/01/the-graduate.html", "published": "2014-01-21T09:11:00.000-05:00", "updated": "2017-07-11T19:04:26.864-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "Upstairs on the Square", "year": null }, "categories": [ "campari", "champagne", "creme de cassis", "lemon juice" ], "ingredients": [ "3/4 oz Campari", "3/4 oz Crème de Cassis (G.E. Massenez)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a flute glass. Top with sparkling wine (Gruet Blanc de Blanc) and garnish with an orange twist.", "body_text": "3/4 oz Campari\n3/4 oz Crème de Cassis (G.E. Massenez)\n3/4 oz Lemon Juice\nShake with ice and strain into a flute glass. Top with sparkling wine (Gruet Blanc de Blanc) and garnish with an orange twist.\nTwo Thursdays ago, we began the cocktail hour with a recipe I spotted in\nImbibe Magazine\n's online supplement to their current issue called the Graduate. The recipe was attributed to Upstairs on the Square, and since my Harvard Square work-neighbor had just closed their doors that week on New Years Eve, I figured it was the time for a toast. In addition, the combination of crème de cassis, Campari, and citrus reminded me of the\nTeresa\n, and the addition of sparkling wine triggered thoughts of how Jackson Cannon modified the original recipe with soda water in the\nTheresa #4\n.\nThe orange twist notes supplemented the dark berry aromas of the cassis. A crisp citrus and wine flavor mixed with the berry-fruit notes in the sip, and the swallow showcased the interplay of the cassis and Campari. Overall, the balance was more tart and complex than bitter.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8b5WVHMZ6GLCJLhEmejXbXzb4aajWl6S1jNXpo-O4hMHOy2Xx_YIqmGSovcAdLvYWtG2YNpY6emx4GZ8WJkDUfC8edfs3klLmT2HHWfk4_g7UeQ1eu0vSn8cBp5ZTAGqL2uqcb3l46dd/s320/graduate0221.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8b5WVHMZ6GLCJLhEmejXbXzb4aajWl6S1jNXpo-O4hMHOy2Xx_YIqmGSovcAdLvYWtG2YNpY6emx4GZ8WJkDUfC8edfs3klLmT2HHWfk4_g7UeQ1eu0vSn8cBp5ZTAGqL2uqcb3l46dd/s800/graduate0221.jpg", "comment_count": 0 }, { "title": "chicago typewriter", "url": "https://cocktailvirgin.blogspot.com/2014/01/chicago-typewriter.html", "published": "2014-01-22T09:04:00.000-05:00", "updated": "2017-07-11T19:03:43.754-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Summers", "source": "the Parish", "year": null }, "categories": [ "aperol", "bitters (Angostura)", "genever", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Bols Genever", "3/4 oz Rye Whiskey", "3/4 oz Punt e Mes", "3/4 oz Aperol", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with lemon oil. Shake with ice and strain into a cocktail glass. Twist a grapefruit peel over the top.", "body_text": "3/4 oz Bols Genever\n3/4 oz Rye Whiskey\n3/4 oz Punt e Mes\n3/4 oz Aperol\n2 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Garnish with lemon oil.\nAfter the Graduate, I decided to make a recipe that I had spotted on the Bols Bartending Facebook page called the Chicago Typewriter. The drink was created by Brian Summers of the Parish in Los Angeles, and it was named after one of the many nicknames for the Thompson submachine gun. The combination of rye, Punt e Mes, Aperol, and bitters reminded me of the Arthur Avenue that James Miranda crafted at Russell House Tavern over the summer (see below), although that had a more citrus angle to it.\nThe Chicago Typewriter offered a lemon oil aroma that combined with the Genever's malt and the Aperol's orange-rhubarb notes. The malt continued on into the sip along with the Punt e Mes' grape and the Aperol's orange. Finally, the Genever's botanicals and Punt e Mes' bitter notes mingled on the swallow.\nArthur Avenue\n• 1 1/4 oz Old Overholt Rye Whiskey\n• 1 1/4 oz Aperol\n• 3/4 oz Punt e Mes\n• 3/4 oz Grapefruit Juice\n• 1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Twist a grapefruit peel over the top.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjfy3Exyo_0icF7vhjgDP8k9mMxpBMpMLgWj2Clwrp9aPcgCKSEYIvbwPJdPbq7PaGJXk8rAABAhOlcZekm_TyzPdufC6AktgU8EGzLcVMLOKYA-N2G6B1nzF8t0ZigfJkD_ERKrkb8Ns/s320/chicagotypewriter0223.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjfy3Exyo_0icF7vhjgDP8k9mMxpBMpMLgWj2Clwrp9aPcgCKSEYIvbwPJdPbq7PaGJXk8rAABAhOlcZekm_TyzPdufC6AktgU8EGzLcVMLOKYA-N2G6B1nzF8t0ZigfJkD_ERKrkb8Ns/s800/chicagotypewriter0223.jpg", "comment_count": 0 }, { "title": "incanto", "url": "https://cocktailvirgin.blogspot.com/2014/01/incanto.html", "published": "2014-01-22T20:34:00.000-05:00", "updated": "2017-07-11T19:03:05.024-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "Sanctuaria: The Dive Bar of Cocktail Bars", "year": null }, "categories": [ "champagne", "cynar", "lime juice", "st. germain" ], "ingredients": [ "1 oz Cynar", "1 oz St. Germain (St. Elder)", "1 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a flute glass. Top with 2 oz cava (Gruet Blanc de Blanc) and garnish with a lemon twist spiral.", "body_text": "1 oz Cynar\n1 oz St. Germain (St. Elder)\n1 oz Lemon Juice\nShake with ice and strain into a flute glass. Top with 2 oz cava (Gruet Blanc de Blanc) and garnish with a lemon twist spiral.\nTwo Saturdays ago, after making the\nMoxie Highballs\nfor Mixology Monday, I turned to\nSanctuaria: The Dive Bar of Cocktail Bars\nfor our next libation. There, I spotted the Incanto which seemed like a delightful sparkling wine cocktail especially given how well elderflower liqueur and Cynar pair such as in the\nAlto Cucina\n. Instead of St. Germain, I opted for St. Elder which is produced here in Somerville, MA. We were gifted a bottle by the producers, and I was quite pleased to receive it for we have had good luck with it at work such as in the\nBattle of Trafalgar\n. While I would probably be able to identify each liqueur in a blind taste test, the flavor profiles are definitely rather similar and St. Elder has a much more attractive price point.\nOnce mixed, the Incanto offered a bright lemon oil aroma from the twist. The citrus elements continued on into the sip where they mingled with the crisp sparkling white wine and the St. Elder's pear notes. Finally, the swallow offered floral flavors mixed with earthy bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji44HgvWPxgFevNHsRdSmkEvich6kMVmc0zNGuYcazgRKWss_m-2aLYV66Qkr_A10HggEdfp0hxlNPBXguXX-5UVL5tk9E0TvcQkvmeeQi_0iYzae4cwOCn5kzqISuDTJmQ1ce8h5ahxSE/s320/incanto0226.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji44HgvWPxgFevNHsRdSmkEvich6kMVmc0zNGuYcazgRKWss_m-2aLYV66Qkr_A10HggEdfp0hxlNPBXguXX-5UVL5tk9E0TvcQkvmeeQi_0iYzae4cwOCn5kzqISuDTJmQ1ce8h5ahxSE/s800/incanto0226.jpg", "comment_count": 4 }, { "title": "midtown", "url": "https://cocktailvirgin.blogspot.com/2014/01/midtown.html", "published": "2014-01-23T09:11:00.000-05:00", "updated": "2017-07-11T19:02:33.354-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sean Maher", "source": "ShakeStir sherry recipe competition", "year": null }, "categories": [ "#barrelhouse", "bitters (other)", "maple syrup", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Old Fitzgerald Bonded Bourbon", "1 oz Lustau East India Solera Sherry", "2 barspoon Maple Syrup (1:1)", "4 dash Fee's Black Walnut Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. ShakeStir", "body_text": "2 oz Old Fitzgerald Bonded Bourbon\n1 oz Lustau East India Solera Sherry\n2 barspoon Maple Syrup (1:1)\n4 dash Fee's Black Walnut Bitters\nStir with ice and strain into a rocks glass.\nTwo Sundays ago, we drove up to the North Shore to have dinner at the Barrel House in Beverly, MA. For a first cocktail, Andrea asked bartender John Wierszchalek for the Midtown. I had first heard of this libation created by bar manager Sean Maher when it won the\nShakeStir\nsherry recipe competition back in November. Sean described his entry as, \"Created for a guest, this Manhattan variant utilizes the nutty profile of both the sherry, whiskey and bitters, with the tiny bit of maple rounding it off and giving it body. The cocktail has a full rich flavor evoking New England in the fall without being cloying or sweet.\"\nThe Midtown proffered a raisiny sherry aroma at first that later became more maple driven. Next, the sherry's grape filled the sip, and the swallow presented the whiskey that was complemented by the interplay of the maple syrup's richness, the sherry's raisin notes, and the bitters' walnut.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq-0OgREBGrkBqbwwjebY9bFbR3D8m6yRCh_jGF4vAfnTibU8FNcoDTS_g20pZA1r9eYzs7Q5nJ5Kant5a2Cto4ecKS9kqT7jKK6njw_xz8olEnfL-6-GfvJTHZM6zAaNHpGc4K3ZYBUs/s320/midtown0227.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq-0OgREBGrkBqbwwjebY9bFbR3D8m6yRCh_jGF4vAfnTibU8FNcoDTS_g20pZA1r9eYzs7Q5nJ5Kant5a2Cto4ecKS9kqT7jKK6njw_xz8olEnfL-6-GfvJTHZM6zAaNHpGc4K3ZYBUs/s800/midtown0227.jpg", "comment_count": 1 }, { "title": "cooper", "url": "https://cocktailvirgin.blogspot.com/2014/01/cooper.html", "published": "2014-01-24T09:00:00.000-05:00", "updated": "2017-07-11T19:02:03.006-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Wierszchalek", "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "averna", "pineau des charentes", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Riverboat Rye", "3/4 oz Pineau des Charentes", "3/4 oz Averna" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Riverboat Rye\n3/4 oz Pineau des Charentes\n3/4 oz Averna\nStir with ice and strain into a rocks glass.\nFor my first drink at the Barrel House in Beverly, I asked bartender John Wierszchalek for the Cooper for I had honed in on the Pineau des Charentes in the ingredients list. There is something about how elegant and floral that this fortified wine is that repeatedly draws me in. That, and how well it paired with Averna in the\nMarksman\nat Craigie on Main. Once mixed, the Cooper began with a floral, herbal, and caramel nose that later gave way to a more rye-driven aroma. On the sip, caramel and malt led into rye spice on the swallow and herbal notes from the Averna on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONAmKlKgk1FFRtGpl9omsQKvWh9lXO9AbxsGhEbCCv-hylTayIvFc9CuAJpiuTnyrDwXPMDvezPVCwUemWyd3tXnJnsfuR594P3uDbeXBtGohMPOIy-KpXZ85jDXmJkAXmBcLYR92pyqA/s320/cooper0228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONAmKlKgk1FFRtGpl9omsQKvWh9lXO9AbxsGhEbCCv-hylTayIvFc9CuAJpiuTnyrDwXPMDvezPVCwUemWyd3tXnJnsfuR594P3uDbeXBtGohMPOIy-KpXZ85jDXmJkAXmBcLYR92pyqA/s800/cooper0228.jpg", "comment_count": 3 }, { "title": ":: arctic chill ice ball maker review ::", "url": "https://cocktailvirgin.blogspot.com/2014/01/arctic-chill-ice-ball-maker-review.html", "published": "2014-01-25T17:35:00.001-05:00", "updated": "2017-07-11T18:58:32.595-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [], "instructions": null, "body_text": "A month or two ago, I was contacted by Rizzi at\nArctic Chill\nto review their muddler. Since I already have way too many muddlers between my own purchases and swag at various events, I offered the suggestion that I review their\nice ball maker\ninstead. I was curious what their product could offer for I was a bit frustrated with my current ice ball maker, the Museum of Modern Art (MoMA) ice tray set (the pink device in the photos below) that I purchased cerca 2009 or 2010. One problem with it is that its hard plastic does not bend so it is hard to eject the ice ball; prying it out with a bar spoon or running how water on the outside to loosen things up seems to work. The hard plastic also makes me worry that it will shatter when separating the halves. The other problem with the MoMA one is due to the inherent nature of water freezing into ice -- namely that ice expands 10% from the water volume during freezing. This expansion leads to the top half of the tray lifting up and forming a ridge of ice around the equator of each ball. This ice has to be trimmed away through percussion with the back of the spoon or with hot water from a faucet. I definitely wanted to see if technology had improved.\nSome time after that, she took me up on the suggestion and sent me a four pack for review purposes. Arctic Chill's product is made from BPA-free silicone so it seemed like that would solve the hard plastic issue for mold separation and ball ejection that I experience with MoMA's. But how would it work with water expansion during freezing and how easy would it be to free the ice ball from the mold? To answer this, I made a pair of ice balls using both the MoMA and the Arctic Chill molds. While MoMA requires the bottom tray to be filled up and the top to be lowered over it until all air is expressed, the Arctic Chill ones can be filled from the top hole (submersion in a bowl of water would work too). No leakage was noted during filling of the Arctic Chill. Possibly the Arctic Chill ball's water fill could be calibrated to allow for some expansion during freezing. The MoMA method makes this partial fill a bit more challenging but not impossible to try this out. One commenter to the post suggested \"plac[ing] a weight, like an ice pack, on the top prior to freezing\" to reduce the lifting up aspect of the MoMA molds, although the only place for the expansion to occur is out the small hole at the top.\nAfter freezing, the MoMA separated more on one side which caused one of the two balls to have a crater on top. The separation also formed a thick ridge that needed a bit of effort to clean up on both balls; it was still evident after a bit of chipping (hard to make out in the last photo due to color contrast, but it is the 1/8-1/4 inch ridge that runs from 11 to 5 o'clock on the left ice ball). When put in a drink, the remnants of the ridge do go away over time. One of the two Arctic Chill balls separated more than the other; the less separated one seemed to have bled the excess out the top instead. Both Arctic Chill ice balls were easy to clean up since there was only a thin ridge at the mold half intersection; however, a nipple from the mold's fill hole remained though. As for removing the balls, the MoMA ones still had the problems associated with hard plastic and required a short time under the hot water tap. The Arctic Chill ones came free with only a minimal degree of effort; they were slightly adhered to the mold but did not require heat or tools to free them.\nOverall, the Arctic Chill ball molds were quite nice, and I experienced little frustration with them. They did produce a more attractive and less labor intensive 2 1/2 inch ice sphere than my old set. I do not know how they compare to say Tovolo's model, but I am guessing that they are pretty comparable. On Amazon, a set of four\nice ball molds\nsells for $24.95. Indeed, they will definitely be replacing my old set.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=B00COM0AX4", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SNYjjyktqV15NxdcA3pLB9xdHC74tQmzDsd7Cwj1WyLbXwWOlcT7NM_sDpjyb9UDt2oMwAzVOBZWyU9l0_DUQw5Yl0ixJGXcgIsgq-D8hu3Eu_GHeAcSFh-JgLs8xmV_pgwmfllrmUYC/s320/iceball0240.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhii13rJoQ9I7gmLhktFkDqLu-N6FHO79kpbkFdUZ64WSIOlvUFn30WtaN-Knh80Ihv7R2eq7FhJU8Db1s5vT0OqVHrS33HnjvwVNnDIaQMbVwZ4jNtmrjLLXWdc_581KgsdA38XKxn9_28/s320/iceball0243.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWQGwq0jHif-UsOPX28USaeWHYDECtIrP-j0yfath87GgfDflJIisUL7Kzx3qcJKYecmIvKhweIPsraLU7xIBCv6lnDHA1UtLdD38OHQttsGLc8K-8s49RN9vh6ApgafJ4Fhve0JQFrYu/s320/iceball0244.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=B00COM0AX4" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SNYjjyktqV15NxdcA3pLB9xdHC74tQmzDsd7Cwj1WyLbXwWOlcT7NM_sDpjyb9UDt2oMwAzVOBZWyU9l0_DUQw5Yl0ixJGXcgIsgq-D8hu3Eu_GHeAcSFh-JgLs8xmV_pgwmfllrmUYC/s800/iceball0240.jpg", "comment_count": 5 }, { "title": "libertine", "url": "https://cocktailvirgin.blogspot.com/2014/01/libertine.html", "published": "2014-01-27T20:08:00.000-05:00", "updated": "2017-07-11T18:56:58.807-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Wierszchalek", "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "creole shrub", "gin", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Ransom Old Tom Gin", "1/2 oz Clement Creole Shrubb", "1/2 oz Orgeat", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Ransom Old Tom Gin\n1/2 oz Clement Creole Shrubb\n1/2 oz Orgeat\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nFor a final drink at the Barrel House in Beverly, I requested the Libertine from bartender John Wierszchalek. The ingredients list reminded me of an\nArmy Navy\nwith extra citrus flavors from an orange liqueur. Once mixed, the Libertine shared a floral, orange, and lemon aroma. A creamy citrus sip gave way to a gin and nutty swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxhmHFdg2JDfXM72xg-VuSVEc6aF7Vw8WrvoC2-LZj5IcOKqqZqsy0V9m_MIq_k47jkmJ5WuBqjI8GoEMoqaQeZQMuypQUmyZF3w1TZ5PPDT-6SKc2-mCOPxII8ZGCoFUH1R9_fw7vVqG/s320/libertine0229.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxhmHFdg2JDfXM72xg-VuSVEc6aF7Vw8WrvoC2-LZj5IcOKqqZqsy0V9m_MIq_k47jkmJ5WuBqjI8GoEMoqaQeZQMuypQUmyZF3w1TZ5PPDT-6SKc2-mCOPxII8ZGCoFUH1R9_fw7vVqG/s800/libertine0229.jpg", "comment_count": 0 }, { "title": "aslan's reviver", "url": "https://cocktailvirgin.blogspot.com/2014/01/aslans-reviver.html", "published": "2014-01-28T09:06:00.001-05:00", "updated": "2017-07-11T18:56:17.738-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sarma" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Maxine Sharkey Giammo", "source": "Sarma", "year": null }, "categories": [ "#sarma", "chartreuse (green)", "lemon juice" ], "ingredients": [ "1 oz Raki", "1/2 oz Green Chartreuse", "3 oz Yogurt Syrup (*)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glas. Fill with ice, add a straw, and garnish with an orange twist.", "body_text": "1 oz Raki\n1/2 oz Green Chartreuse\n3 oz Yogurt Syrup (*)\n3/4 oz Lemon Juice\nShake with ice and strain into a Collins glas. Fill with ice, add a straw, and garnish with an orange twist.\n(*) 2 parts yogurt, 1 part simple syrup. 6 drops orange blossom water per cup.\nTwo weeks ago, we ventured down the street to Sarma where we found seats at the bar in front of Vikram Hedge. For a first libation, Andrea requested the Aslan's Reviver. Perhaps she was drawn to the novel ingredients or perhaps the C.S. Lewis reference. Vik described how the recipe was crafted by Maxine Sharkey Giammo, and he passed the drink order on to her to make.\nThe orange twist's oils brightened the yogurt driven aroma. A creamy yogurt sip led into an herbal and anise finish. Andrea described the Aslan's Reviver aptly as \"it's like a grown-up lassi.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-NZnEZJkyVBh8tFZvdGlpXyvhkkjOHGHNrjgDGJUhZ1Ta27os9OeNML6MtSsQbUOHPRHHz9GdDNx_LDbV0Ig1eyn2BGVKh3J7iwzulkzthsUwBLSc-B3i4j7_AN0smwIw5gs7OJ2GwHv/s320/aslanreviv0230.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-NZnEZJkyVBh8tFZvdGlpXyvhkkjOHGHNrjgDGJUhZ1Ta27os9OeNML6MtSsQbUOHPRHHz9GdDNx_LDbV0Ig1eyn2BGVKh3J7iwzulkzthsUwBLSc-B3i4j7_AN0smwIw5gs7OJ2GwHv/s800/aslanreviv0230.jpg", "comment_count": 0 }, { "title": "tamboo", "url": "https://cocktailvirgin.blogspot.com/2014/01/tamboo.html", "published": "2014-01-29T09:27:00.002-05:00", "updated": "2017-07-11T18:55:33.319-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sarma" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Vikram Hedge", "source": "Sarma", "year": null }, "categories": [ "#sarma", "bitters (other)", "gin", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 oz St. George Terroir Gin", "1 oz Sutton Cellars Brown Label Vermouth", "1 oz Elcano Fino Sherry", "1 dash Celery Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an olive and twist an orange peel over the top.", "body_text": "1 oz St. George Terroir Gin\n1 oz Sutton Cellars Brown Label Vermouth\n1 oz Elcano Fino Sherry\n1 dash Celery Bitters\nStir with ice and strain into a cocktail coupe. Garnish with an olive and twist an orange peel over the top.\nFor my first cocktail at Sarma, I asked bartender Vikram Hedge for the Tamboo. I figured at first that the name was a hybrid of Terroir Gin and the classic aperitify\nBamboo Cocktail\n, but I was curious for I know Vik is a bit craftier than that. I discovered that the tamboo bamboo is a precursor of the steelpan drum invented in the Caribbean, and while it is antiquated, it still gets use in Trinidad at carnival. It was originally created to get around the European colonizers' ban on drumming, and bamboo of different lengths and hence pitches are thumped against the ground to generate the notes.\nThe Tamboo's orange oils contributed greatly to the nose. A white grape sip shared hints of citrus and savory flavors, and the swallow offered the gin tempered by the savory grape notes. Even with the addition of the gin, the Tamboo still worked perfectly as an aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQx0vvnnNIR0NJtmE-BKeMRUh2VHxjzbL5i2KGtJBUOLBCNBRlYh1KbT0Y1xRAEDrXKdQybs54WsbSqAjZ6Ux4Ln6iIWIGelGh98cYoG_9UjlhxtqdOAfyizIllgBbK8miFAFggS8Beyv/s320/tamboo0231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQx0vvnnNIR0NJtmE-BKeMRUh2VHxjzbL5i2KGtJBUOLBCNBRlYh1KbT0Y1xRAEDrXKdQybs54WsbSqAjZ6Ux4Ln6iIWIGelGh98cYoG_9UjlhxtqdOAfyizIllgBbK8miFAFggS8Beyv/s800/tamboo0231.jpg", "comment_count": 0 }, { "title": "[silver lining]", "url": "https://cocktailvirgin.blogspot.com/2014/01/silver-lining.html", "published": "2014-01-31T09:15:00.000-05:00", "updated": "2017-07-11T18:54:55.087-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Matty Clark", "source": "Silver Lining", "year": null }, "categories": [ "aperol", "egg white", "genever", "lemon juice", "soda", "st. germain" ], "ingredients": [ "1 1/4 oz Bols Genever", "3/4 oz Aperol", "1/2 oz Elderflower Liqueur (St. Elder)", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Collins glass, top with tonic water (~3 oz), and add a straw.", "body_text": "1 1/4 oz Bols Genever\n3/4 oz Aperol\n1/2 oz Elderflower Liqueur (St. Elder)\n3/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice. Strain into a Collins glass, top with tonic water (~3 oz), and add a straw.\nThursday two weeks ago, I decided to make a drink that I spotted on the Bols Bartending's Traveling Cocktail Book series on Facebook. The recipe was submitted by Matty Clark of the Silver Lining in New York; since it lacked a name, I dubbed it after the bar itself. Once mixed, it offered a floral and herbal aroma. A creamy, carbonated sip shared lemon flavors along with fruit notes from the Aperol and elderflower liqueur. Finally, a bitter herbal swallow from the Genever mixing with the tonic's quinine paired well with St. Elder's floral notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjb9eRjBQEZo4cTzRfgomRaFHRFVND7Ln5aVPmUkIunUGoRKW-5_HRNK0IBXqr8TIfWB3dxh973r4cy8Yc4-zTCMZLT47mLel3utHUcKGC26GJWITEBG6faudM553ngvlXjyJH6mtr9uD/s320/silverlining0232.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjb9eRjBQEZo4cTzRfgomRaFHRFVND7Ln5aVPmUkIunUGoRKW-5_HRNK0IBXqr8TIfWB3dxh973r4cy8Yc4-zTCMZLT47mLel3utHUcKGC26GJWITEBG6faudM553ngvlXjyJH6mtr9uD/s800/silverlining0232.jpg", "comment_count": 0 }, { "title": "remembrance", "url": "https://cocktailvirgin.blogspot.com/2014/02/remembrance.html", "published": "2014-02-03T09:01:00.000-05:00", "updated": "2017-07-11T18:54:19.652-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1933 }, "categories": [ "absinthe", "bitters (orange)", "gin", "orgeat", "vermouth (dry)" ], "ingredients": [ "2/3 Gin (1 1/2 oz Darnley's View)", "2 dash Orgeat (3/4 oz BG Reynolds)", "2 dash Dry Vermouth (3/4 oz Dolin)", "1 dash Absinthe (Rinse, Butterfly)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass (I pre-rinsed it with the absinthe).", "body_text": "2/3 Gin (1 1/2 oz Darnley's View)\n2 dash Orgeat (3/4 oz BG Reynolds)\n2 dash Dry Vermouth (3/4 oz Dolin)\n1 dash Absinthe (Rinse, Butterfly)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass (I pre-rinsed it with the absinthe).\nAfter the Silver Lining, I opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nand found the Remembrance. While I have had many gin and orgeat drinks, most like the\nArmy & Navy\nbalance the sweetness with lemon juice; here, the recipe utilized dry vermouth in a way that reminded me of an Algonquin. Once mixed, it offered an anise aroma from the absinthe rinse. A creamy, orange, and white wine sip led into a gin, nutty, and anise-laced swallow. Perhaps with a very light hand with the orgeat and dry vermouth, it would have been reminiscent of a gin-based\nJapanese\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX76jnY-3b7B_TOxCoZMii26CmHp9cFZEZZzuhtn51yTJIpn4-TbBH1unEXpqRE35J8ofbxdVM5ds2LU04jCYjKl5f24z_he_0LAGerOE3J0qdLwlrhyTs30ZJ_8XmbFR3tyni7B5QSLLo/s320/remembrance1445.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX76jnY-3b7B_TOxCoZMii26CmHp9cFZEZZzuhtn51yTJIpn4-TbBH1unEXpqRE35J8ofbxdVM5ds2LU04jCYjKl5f24z_he_0LAGerOE3J0qdLwlrhyTs30ZJ_8XmbFR3tyni7B5QSLLo/s800/remembrance1445.jpg", "comment_count": 1 }, { "title": "cobbler noir", "url": "https://cocktailvirgin.blogspot.com/2014/02/cobbler-noir.html", "published": "2014-02-04T09:21:00.000-05:00", "updated": "2017-07-11T18:53:37.445-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "lemon juice", "lillet", "maraschino" ], "ingredients": [ "1 1/4 oz Rabarbaro Zucca Amaro", "1 1/4 oz Cocchi Americano", "1/4 oz Maraschino Liqueur", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a wine glass filled with crushed ice. Garnish with lemon and orange slices.", "body_text": "1 1/4 oz Rabarbaro Zucca Amaro\n1 1/4 oz Cocchi Americano\n1/4 oz Maraschino Liqueur\n1/4 oz Lemon Juice\nShake with ice and strain into a wine glass filled with crushed ice. Garnish with lemon and orange slices.\nTwo Mondays ago, we headed down to Estragon for dinner. While perusing bartender Sahil Mehta's recipe notebook, Andrea spotted the Cobbler Noir which seemed like a delightfully light way to start the evening. Once mixed, the citrus slices' aroma brightened that of the Zucca's herbal notes. A complex grape sip led into Zucca's bitter flavors on the swallow and a Maraschino finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk3t1OV8ceXBjgVFBRuH7yMMpsunq9q8vJWVNUk_1ttplEI6fs3gYCQMttSis0JHBjk5LI1zLF4wQciDEkNlsyeDKIFNNNrskH4hfBVuObUztMeG9YXZmhf7yZcl0pTi_6by4bd27RQG7/s320/cobblernoir0235.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk3t1OV8ceXBjgVFBRuH7yMMpsunq9q8vJWVNUk_1ttplEI6fs3gYCQMttSis0JHBjk5LI1zLF4wQciDEkNlsyeDKIFNNNrskH4hfBVuObUztMeG9YXZmhf7yZcl0pTi_6by4bd27RQG7/s800/cobblernoir0235.jpg", "comment_count": 0 }, { "title": "fangataufa", "url": "https://cocktailvirgin.blogspot.com/2014/02/bikini-atoll.html", "published": "2014-02-05T09:28:00.000-05:00", "updated": "2017-07-11T18:53:00.574-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "chartreuse (green)", "cynar", "lime juice", "passion fruit syrup", "sherry" ], "ingredients": [ "2 oz Manzanilla Sherry", "1/2 oz Green Chartreuse", "1/2 oz Cynar", "1/2 oz BG Reynolds Passion Fruit Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lime wheel.", "body_text": "2 oz Manzanilla Sherry\n1/2 oz Green Chartreuse\n1/2 oz Cynar\n1/2 oz BG Reynolds Passion Fruit Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a coupe glass. Garnish with a lime wheel.\nThe drink I picked out of Sahil Mehta's recipe notebook at Estragon was a Tiki number that lacked a name. With a base spirit of sherry, it had a curious appeal to me akin to the\nSherry Jungle Bird\nand\nSherry Mai Tai\n. Sahil was bandying about names, considered the Bikini Atoll, and asked if there were any drinks out there with that name; I replied that I had created\none\nbut that should not stop him. Instead, he later called it Fangataufa; Sahil explained, \"it's another atoll where nuclear weapons were tested. The reason I was initially drawn to both names is that they sound exotic and tropical like the flavors on the sip but they have a darker side to them, just like the swallow where cynar comes in.\"\nThe lime wheel's aroma melded well with the herbal notes especially the Green Chartreuse. The lime and passion fruit paired well on the sip, and the swallow offered a dry-savory meets bitter-herbal effect with a grape-like finish. Indeed, the acid of the dry sherry partnered well with the acid of the citrus here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnVM2cghOgLeXxiYttWtz0vCltOFE9ByUC7dGmngwd7YFoUuQJ5MiKgmAQg8Z5daj2WIEnn3soCgB4GDTio4yN7-B42fiQnD67XYYEQ1gukif7yvXFF-cOi8O9GDNdWckR30ntEnHhIfW/s320/bikiniatoll0234.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnVM2cghOgLeXxiYttWtz0vCltOFE9ByUC7dGmngwd7YFoUuQJ5MiKgmAQg8Z5daj2WIEnn3soCgB4GDTio4yN7-B42fiQnD67XYYEQ1gukif7yvXFF-cOi8O9GDNdWckR30ntEnHhIfW/s800/bikiniatoll0234.jpg", "comment_count": 0 }, { "title": "de la vega", "url": "https://cocktailvirgin.blogspot.com/2014/02/de-la-vega.html", "published": "2014-02-07T08:56:00.000-05:00", "updated": "2017-07-11T18:52:15.721-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Bruno Prado", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "amaro", "bitters (aromatic)", "maraschino", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Bacardi 8 Year Rum", "1/2 oz Amaro Nardini", "1/2 oz Amontillado Sherry", "1/4 oz Maraschino Liqueur", "2 dash Fee's Old Fashioned Bitters" ], "instructions": "Stir with ice and strain into a coupe. Garnish with a cherry.", "body_text": "1 1/2 oz Bacardi 8 Year Rum\n1/2 oz Amaro Nardini\n1/2 oz Amontillado Sherry\n1/4 oz Maraschino Liqueur\n2 dash Fee's Old Fashioned Bitters\nStir with ice and strain into a coupe. Garnish with a cherry.\nA few Tuesdays ago during the snow storm, I ventured down the Red Line after work to Tavern Road. At the bar were Will Tomlinson and John Henderson, and I had a drink made by each of them that night. I had picked out two drinks off the menu and asked Will which one I should start with first. Will recommended the De La Vega as a first step which he attributed to bartender Bruno Prado.\nThe rum aroma was accented by cherry-like fruit notes from a combination of the Maraschino and the sherry. A dry caramel sip shared vague fruit notes, and the swallow began with the rum and ended with the Maraschino and sherry's nuttiness, chocolate, cinnamon, and other spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMD41YmaLHsOQ3RjgfYOW2pP6ldZpYChZC0VmuvJHpLtizDwwhWSvIrFaKJZQNpwz4KnL_pO8hXUpqBp7As4MfPQZQDLDdda6KJbqzpGds-5XuJoTeCOjTv-Bf2LAQ9-XFTDi9GR6I9LR/s320/delavega0237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMD41YmaLHsOQ3RjgfYOW2pP6ldZpYChZC0VmuvJHpLtizDwwhWSvIrFaKJZQNpwz4KnL_pO8hXUpqBp7As4MfPQZQDLDdda6KJbqzpGds-5XuJoTeCOjTv-Bf2LAQ9-XFTDi9GR6I9LR/s800/delavega0237.jpg", "comment_count": 0 }, { "title": "rue morgue", "url": "https://cocktailvirgin.blogspot.com/2014/02/rue-morgue.html", "published": "2014-02-07T15:30:00.000-05:00", "updated": "2017-07-11T18:51:35.816-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Henderson", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "benedictine", "creme de cacao", "port (ruby)", "scotch" ], "ingredients": [ "2 oz Old Pulteney 12 Year Scotch", "3/4 oz Ruby Port", "1/2 oz Benedictine", "1/4 oz Crème de Cacao" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Old Pulteney 12 Year Scotch\n3/4 oz Ruby Port\n1/2 oz Benedictine\n1/4 oz Crème de Cacao\nStir with ice and strain into a coupe glass.\nFor my second cocktail at Tavern Road, I requested from John Henderson the Rue Morgue. John explained that it was his creation, and how he had wanted to name a drink after an Iron Maiden song for so long but the rest of the staff would not let him until then. I had associated the drink name with the Edgar Allen Poe story (which is perhaps how John had snuck it on the menu), and that would have been solidified if the Poe-esque amontillado was the fortified wine in the mix. However, it was port which often pairs rather well with Scotch, such as in the\nChancellor\n.\nThe Rue Morgue proffered a chocolate, herbal, and smoke bouquet. A rich grape and malt sip led into a smoky swallow which gained a chocolate and herbal finish as it warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpNtCYMe0UmyeMkk3BjNS6WqF4dAOz4fF3IUzptgmypSgAPBaHpOgd3_VROwBePRHlmpc9fVsdoUeCkC6M-UYu8qeqGMBij2P9LtKkNw5IeNPm64dgAojKxLhSRNEXIzXokW2qc1i9Uhh/s320/ruemorgue0238.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpNtCYMe0UmyeMkk3BjNS6WqF4dAOz4fF3IUzptgmypSgAPBaHpOgd3_VROwBePRHlmpc9fVsdoUeCkC6M-UYu8qeqGMBij2P9LtKkNw5IeNPm64dgAojKxLhSRNEXIzXokW2qc1i9Uhh/s800/ruemorgue0238.jpg", "comment_count": 2 }, { "title": "cypress", "url": "https://cocktailvirgin.blogspot.com/2014/02/cypress.html", "published": "2014-02-10T09:08:00.000-05:00", "updated": "2017-07-11T18:50:58.849-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "grapefruit juice", "honey", "lime juice", "maple syrup" ], "ingredients": [ "1 1/2 oz Bacardi 8 Year Rum", "3/4 oz Maple Syrup", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/4 oz Honey Syrup (2:1)" ], "instructions": "Shake with ice and strain into a Highball glass filled with crushed ice. Add a straw.", "body_text": "1 1/2 oz Bacardi 8 Year Rum\n3/4 oz Maple Syrup\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/4 oz Honey Syrup (2:1)\nShake with ice and strain into a Highball glass filled with crushed ice. Add a straw.\nTwo Saturdays ago, we paid a visit to Eastern Standard for a late dinner after my DJ gig. For a drink, I asked bartender Hugh Fiore for the Cypress that was subtitled, \"View from the Concourse.\" Hugh attributed this golf-themed sipper to fellow bartender Bobby McCoy. Once mixed, the Cypress greeted the nose with a rum aroma. The maple accentuated the barrel aged notes of the rum and joined the honey and citrus flavors on the sip. Finally, the rum began the swallow that showcased earthy notes and spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnF8B2IMv6WOflq2bLA240iwID5tJZEYmDb_BHemb3lkmw_7RFkCDPLl7Ga_D7_Hb5gwZ_ddvWQHb0h6RqSUyoXqJfXmoNgqHYKfumQpi1W_nr8N8dUlRX9ZurwaHC39vhV8C2P5tZpRpZ/s320/cypress0001.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnF8B2IMv6WOflq2bLA240iwID5tJZEYmDb_BHemb3lkmw_7RFkCDPLl7Ga_D7_Hb5gwZ_ddvWQHb0h6RqSUyoXqJfXmoNgqHYKfumQpi1W_nr8N8dUlRX9ZurwaHC39vhV8C2P5tZpRpZ/s800/cypress0001.jpg", "comment_count": 0 }, { "title": "[sargasso sea]", "url": "https://cocktailvirgin.blogspot.com/2014/02/sargasso-sea.html", "published": "2014-02-11T09:26:00.000-05:00", "updated": "2017-07-11T18:49:03.993-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Matthew Schrage", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "cynar", "lime juice", "pineapple juice", "raspberry syrup", "rum" ], "ingredients": [ "1 oz Cruzan Blackstrap Rum", "3/4 oz Cynar", "3/4 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz St. George Raspberry Liqueur (*)" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with ice cubes, top with 2 oz soda water, and add a straw.", "body_text": "1 oz Cruzan Blackstrap Rum\n3/4 oz Cynar\n3/4 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz St. George Raspberry Liqueur (*)\nShake with ice and strain into a Collins glass. Fill with ice cubes, top with 2 oz soda water, and add a straw.\n(*) Raspberry syrup would work in a pinch.\nTwo Thursdays ago, I ventured down to Brick and Mortar where Matthew Schrage and Nic Mansur were manning the stick. Matt mentioned that he had been tinkering with a drink but could not get it right, so he asked for some feedback. After a few iterations, this was my favorite recipe of the bunch. I rather enjoyed its dark herbal aroma that came across as an almost celery note. The dark berry on the sip was brightened by the lime's crispness. Finally, the swallow began with the caramel and molasses flavors and ended with an herbal finish. Later as the ice melted, the swallow gained more pineapple notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYczaT56i3-6NL1DQJGhkKNvw5LSBbWE8nSmY_GEozcgpPdh6L7FO62C66WHzaq3Di_9KKihwQgtvw-MgFGbh5ZhSRMe2NqKCveoNZhHNn8MJURTM6mkb1FwHnSxYuqAngpoYznpvo1w-d/s320/sargasso0002.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYczaT56i3-6NL1DQJGhkKNvw5LSBbWE8nSmY_GEozcgpPdh6L7FO62C66WHzaq3Di_9KKihwQgtvw-MgFGbh5ZhSRMe2NqKCveoNZhHNn8MJURTM6mkb1FwHnSxYuqAngpoYznpvo1w-d/s800/sargasso0002.jpg", "comment_count": 0 }, { "title": "cardo bendito", "url": "https://cocktailvirgin.blogspot.com/2014/02/cardo-bendito.html", "published": "2014-02-12T09:27:00.001-05:00", "updated": "2017-07-11T18:48:31.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Katie Emmerson", "source": "Wall Street Journal", "year": null }, "categories": [ "#hawthorne", "amaro", "port (tawny)", "tequila", "vermouth (dry)" ], "ingredients": [ "1 oz Siete Leguas Reposado Tequila", "1 oz Taylor Fladgate Tawny Port", "1/2 oz Cardamaro", "1/2 oz Dolin Dry Vermouth" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a cherry.", "body_text": "1 oz Siete Leguas Reposado Tequila\n1 oz Taylor Fladgate Tawny Port\n1/2 oz Cardamaro\n1/2 oz Dolin Dry Vermouth\nStir with ice and strain into a rocks glass. Garnish with a cherry.\nTwo weeks ago on Superbowl Sunday, I popped into the Hawthorne for a drink for I wanted to give a television-less bar some love. From the current drinks menu, I asked bartender Nick Checchio for the Cardo Bendito. Later, bartender Daniel Lynch explained how it was Katie Emmerson's recipe that she created for a\nWall Street Journal\narticle on port cocktails. The name refers to the blessed thistle plant that gives Cardamaro its distinctive flavor, and the cocktail stood out in the article because it was the only one that was not a dessert libation.\nThe Cardo Bendito began with a mineral and tequila aroma. The grape sip was light but complex, and it led into a swallow that began with the tequila flavors. The end of the swallow featured the grape and herbal notes which played well with the tequila's mineral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkT3MWMmOo2iJyCNtQ_ATOhc84LyDbnGfuv255xYZJhiJmiYI8cXJeGyISdj5RNGBNqaZIUSfoHxNNvN5seXUuJqItWcel-PcPUxoeyMn68YDdtzmiOU7cc4o8Bl6fkZxXx-WK6LIQkMW/s320/bandito0003.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkT3MWMmOo2iJyCNtQ_ATOhc84LyDbnGfuv255xYZJhiJmiYI8cXJeGyISdj5RNGBNqaZIUSfoHxNNvN5seXUuJqItWcel-PcPUxoeyMn68YDdtzmiOU7cc4o8Bl6fkZxXx-WK6LIQkMW/s800/bandito0003.jpg", "comment_count": 0 }, { "title": "uncosmopolitan", "url": "https://cocktailvirgin.blogspot.com/2014/02/uncosmopolitan.html", "published": "2014-02-13T09:19:00.001-05:00", "updated": "2017-07-11T18:47:22.377-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "Puritan & Co.", "year": null }, "categories": [ "#citizen boston", "amaro nonino", "applejack" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy (*)", "1 oz Lustau Dry Oloroso", "1 oz Amaro Nonino" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 oz Laird's Bonded Apple Brandy (*)\n1 oz Lustau Dry Oloroso\n1 oz Amaro Nonino\nStir with ice and strain into a coupe glass.\n(*) Laird's 7 1/2 Year used here due to availability.\nAfter the Hawthorne, I wandered over to the Citizen Public House where I found a seat in front of John Mayer. For a drink idea, he suggested an apple brandy, amaro, and sherry libation that he had just created for the Puritan & Co.'s new cocktail menu. He had also recently used this recipe in a ShakeStir competition and called it the Cosmo #2 with the explanation, \"The Corpse Reviver and Corpse #2 are night and day, just two delicious drinks utilizing a great name. I decided to revive that tradition with an elegant, sophisticated and 'cosmopolitan' cocktail.\" However, when gave the recipe to the restaurant, he had changed the name to the Uncosmopolitan.\nThe Uncosmopolitan offered an apple and raisiny grape aroma. The grape continued on into the sip where it mingled with the amaro's caramel, and the swallow showcased the apple brandy along with the oloroso's nuttiness and the Nonino's herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUMzPSO_dOMYnzyJlayHLQDSAmyLRcujs3aMWlvvCsmNinuDcUUtY13UJSjZZZOHojNs82sNuK9NJ1Zmzx6ZhMSwXjnwDE5Kn-_Yk4C35Jb3ihJmDxcEbrSOlQYVmW9BzXVKNPMq-bncr/s320/uncosmo0004.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUMzPSO_dOMYnzyJlayHLQDSAmyLRcujs3aMWlvvCsmNinuDcUUtY13UJSjZZZOHojNs82sNuK9NJ1Zmzx6ZhMSwXjnwDE5Kn-_Yk4C35Jb3ihJmDxcEbrSOlQYVmW9BzXVKNPMq-bncr/s800/uncosmo0004.jpg", "comment_count": 0 }, { "title": "domino sour", "url": "https://cocktailvirgin.blogspot.com/2014/02/domino-sour.html", "published": "2014-02-15T11:35:00.000-05:00", "updated": "2017-07-11T18:46:45.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Alex Orwin", "source": "Milk & Honey and The Player", "year": null }, "categories": [ "*mixology monday", "apricot liqueur", "lemon juice", "mezcal", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz Havana Club Selección de Maestros Rum (Turkey Shore Tavern Style)", "1/3 oz Amontillado Sherry (Lustau)", "1/3 oz Apricot Brandy (Rothman & Winter)", "1/2 oz Lemon Juice", "1/3 oz Simple Syrup", "1/6 oz Mezcal (Sombra)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXII) was picked by Andrea of the\nGinHound\nblog. The theme she chose was \"Sours,\" one of the most basic of the classic drink styles and often one of the most accessible. Andrea elaborated on the theme with her description of, \"Some of the most iconic cocktails are Sours... There is a reason for this: A perfectly balanced sour is a work of art. What has happened to the Margarita shows exactly what is at stake when mixes replace bartender skill. For this month's MxMo I suggest that we test the sour to the limit: Are there citrus besides lemon, lime and grapefruit that works in a Sour? Is citrus the only possible souring ingredient? Could vinegar or other tart fruits or vegetables be used? Let's also include the Daisies and the Fizzes -- that widens the playing field with eggs and whatever makes you fizz to play with...\"\nWhen reading through the theme, I thought about using a strange citrus and seeing how it would fit in. I recalled some of Stephen Shellenberger's\ndrinks\nthat used sour oranges that happen to be in season right now; however, I could not stomach a tense trip into Somerville's combative Market Basket in Union Square to search them out. I also had already tinkered with\nvinegar sours\n, and I still make a gin or vodka drink like that one using crisp manzanilla sherry balanced by sugar (2 1/2 oz spirit, 1 oz manzanilla, 1/2 oz simple, lemon twist) at work. In the end, I decided to search my library for a Sour. I started with Ensslin and eventually found my way to the more modern\nWorld's Best Cocktails\nwhere I spotted a Daisy named as a Sour.\nDomino Sour\n1 1/2 oz Havana Club Selección de Maestros Rum (Turkey Shore Tavern Style)\n1/3 oz Amontillado Sherry (Lustau)\n1/3 oz Apricot Brandy (Rothman & Winter)\n1/2 oz Lemon Juice\n1/3 oz Simple Syrup\n1/6 oz Mezcal (Sombra)\nShake with ice and strain into a cocktail glass.\nThe Domino Sour was created by Alex Orwin, then the bar manager of Milk & Honey and The Player in London. I originally had passed over the recipe since we did not have access to this Cuban rum and the review I read then did not make it sound like we had anything to match that flavor profile. This time, I spotted a\nreview\nfrom the RumHowler, a Canadian who has access to this forbidden (to us) island. His description of the toffee notes reminded me of the butterscotch ones in Turkey Shore's aged Tavern Style rum. While no perfect match given the rest of the flavor profile, a cocktail needed to be made.\nThe Domino Sour began with a butterscotch and smoke nose that showcased a fruit note from the sherry and/or apricot liqueur. A lemon and grape sip gave way to a rum swallow with smokey mezcal accents and a delightful nutty sherry and apricot combination. Indeed, the mezcal functioned here to donate a smoke and mineral aspect to the drink that provided a lot of depth. Moreover, the oxidized sherry and apricot brandy duo worked excellently here as it has in the\nDaly Fix\n,\nMuckraker Punch\n, and other libations. Overall, there was a lot more going on here than a simple Rum Sour like a Daiquiri, but given the event description, this one fit in just fine.\nThanks to Andrea for hosting Mixology Monday again and getting me to try a recipe that I had neglected due to the intimidation factor of a call for rare spirit, and thanks to all of the MxMo participants for keeping this event going month after glorious month. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1592335276", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRseiYz4Lt6NenVeGLXfCNHBh8k-OMx4yw4KRJygf_MDhkTzvMEpWjSGVqvvnC0F26YNXFVOkiL3vb4W5kVhDvBF3H5C_nmLfOdQEM-Pl32sd43zQPC2tD9x-1ue8PizhemjD1lvafG_e7/s320/dominosour0018.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "kangaroo", "url": "https://cocktailvirgin.blogspot.com/2014/02/kangaroo.html", "published": "2014-02-17T09:00:00.000-05:00", "updated": "2017-07-11T18:45:39.879-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "2/3 Dry Gin (1 1/2 oz Beefeater)", "2 dash Yellow Chartreuse (1/2 oz)", "1 dash Maraschino Liqueur (1/4 oz Luxardo)", "1 dash Dry Vermouth (3/4 oz Dolin)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Dry Gin (1 1/2 oz Beefeater)\n2 dash Yellow Chartreuse (1/2 oz)\n1 dash Maraschino Liqueur (1/4 oz Luxardo)\n1 dash Dry Vermouth (3/4 oz Dolin)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I was flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I re-spotted the Kangaroo. I had originally skipped the recipe for there is a better known Kangaroo, the Vodka Martini, and I felt like I should avoid confusion. However, this did not stop me when it came to the gin\nCosmopolitan\nthat pre-dated the 1980's born phenomena. Similarly, this Kangaroo pre-dates the Vodka Martini being called that name, so I decided that I should make it as well. The parallels between the two Cosmopolitans and the two Kangaroos are similar with the older one being gin and the newer one vodka. While the newer Kangaroo is more similar to akin to a Martini, this gin one is like a gussied up\nPuritan Cocktail\n. In interpreting the recipe, I made it a bit more dry vermouth heavy than the proportions suggest in order to balance the larger-than-a-dash-or-two amounts of the other ingredients.\nThe Kangaroo began with a honey herbal aroma with a hint of Maraschino's nutty cherry notes. A honeyed white wine sip led into a gin swallow with herbal notes from the Yellow Chartreuse being rounded over by the Maraschino's fruity finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGgKifZvR4TWzb_TX6jaGpYP9AKsETX730wt3QniPElxB72ElaX3jooAeJTWlnBgNXSf8_mDOFQN4GMfwsgZSR2_Ry1QOiEScDL6ey1oxm2Sg-iQEmdIC5KIspql1VLHLD7HD6ICyvEcH/s320/kangaroo0005.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGgKifZvR4TWzb_TX6jaGpYP9AKsETX730wt3QniPElxB72ElaX3jooAeJTWlnBgNXSf8_mDOFQN4GMfwsgZSR2_Ry1QOiEScDL6ey1oxm2Sg-iQEmdIC5KIspql1VLHLD7HD6ICyvEcH/s800/kangaroo0005.jpg", "comment_count": 1 }, { "title": "old ironsides", "url": "https://cocktailvirgin.blogspot.com/2014/02/old-ironsides.html", "published": "2014-02-18T08:57:00.000-05:00", "updated": "2017-07-11T18:45:06.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sean Kenyon", "source": "William & Graham", "year": 2013 }, "categories": [ "cherry brandy", "cynar", "rum" ], "ingredients": [ "2 oz Spiced Rum (Kraken)", "1/2 oz Cherry Heering", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with a cherry (omitted).", "body_text": "2 oz Spiced Rum (Kraken)\n1/2 oz Cherry Heering\n1/2 oz Cynar\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with a cherry (omitted).\nAfter the Kangaroo, I switched speeds and picked up a newer book,\nFood & Wines: Cocktails 2013\n, for inspiration. The drink that called out to us was Sean Kenyon's Old Ironsides that he crafted at William & Graham in Denver. The combination of Cherry Heering and Cynar seemed appealing for it worked well in drinks like\nNot the First Cyn\n, and I felt their richness would pair well with Kraken spiced rum.\nOld Ironsides shared a rich caramel, vanilla, and cherry aroma that led into a caramel sip. The swallow then offered a complex rum, cherry, vanilla, and spice medley. Overall, it was interesting how the cherry notes played hide and seek in this darkly flavored mix over successive sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BWjGX91CU4e3yr6GBFPl00OPDqL9V7mdmw69qKSutpcj40oRVSgmr1c3q9W-t5eAVfC3GNeQzOiOMDn58ObR3lWtTjWJBxBRmvwk17nV499pSccZs8qVKG9GFAQA3egWTPFQZVdZ4wmc/s320/oldironside0006.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BWjGX91CU4e3yr6GBFPl00OPDqL9V7mdmw69qKSutpcj40oRVSgmr1c3q9W-t5eAVfC3GNeQzOiOMDn58ObR3lWtTjWJBxBRmvwk17nV499pSccZs8qVKG9GFAQA3egWTPFQZVdZ4wmc/s800/oldironside0006.jpg", "comment_count": 0 }, { "title": "rubberband man", "url": "https://cocktailvirgin.blogspot.com/2014/02/rubberband-man.html", "published": "2014-02-19T09:14:00.000-05:00", "updated": "2017-07-11T18:44:08.779-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highballlounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Shaher Misif", "source": "Highball Lounge", "year": null }, "categories": [ "#highballlounge", "amaro", "benedictine", "bitters (Angostura)", "cognac", "rum" ], "ingredients": [ "1 oz Spiced Caña Brava Rum", "1 oz Pierre Ferrand Cognac", "1/2 oz Cardamaro", "1 dash Benedictine", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with 2 cherries and flame an orange twist over the top.", "body_text": "1 oz Spiced Caña Brava Rum\n1 oz Pierre Ferrand Cognac\n1/2 oz Cardamaro\n1 dash Benedictine\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with 2 cherries and flame an orange twist over the top.\nTwo Thursdays ago, I ventured down to Downtown Crossing after work to visit the Highball Lounge. There, I found a seat in front of bartender Shaher Misif and requested his tribute to The Spinners, the Rubberband Man. Once mixed, the cocktail provided an orange and herbal aroma that led into a dry grape sip. The swallow contained mostly Cognac flavors at first with a spice finish; later, the swallow had more rum notes with the ice melt dilution. Overall, it came across a bit more like an Old Fashioned given the spirits' heat than a Manhattan or a Vieux Carré variation that I first envisioned given the recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPO1NsxNX-KZd1ffHjTvcEB1nEcsryiKdncON0UzVy9iKaMHkk5rYyqpE44YkXK54uQCxIOfsAzW0_2P6_YqvBOP-_WyRb8rqCczpE2G6FCNjLkLpyb25AyY6a5INUkgQ2oRpPGwLpQZjy/s320/rubberman0008.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPO1NsxNX-KZd1ffHjTvcEB1nEcsryiKdncON0UzVy9iKaMHkk5rYyqpE44YkXK54uQCxIOfsAzW0_2P6_YqvBOP-_WyRb8rqCczpE2G6FCNjLkLpyb25AyY6a5INUkgQ2oRpPGwLpQZjy/s800/rubberman0008.jpg", "comment_count": 1 }, { "title": "transatlantic scaffa", "url": "https://cocktailvirgin.blogspot.com/2014/02/transatlantic-scaffa.html", "published": "2014-02-20T09:11:00.001-05:00", "updated": "2021-01-01T18:18:36.212-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Joe Cammarata, Kyle Powell, and Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "*room temperature", "amaro", "applejack", "rum" ], "ingredients": [ "1 1/2 oz Rhum Clément VSOP Rum", "1/2 oz Laird's Apple Brandy", "1 oz Cappelletti Aperitivo", "3 dash Buddha's Palm Tincture" ], "instructions": "Build in a rocks glass and stir", "body_text": "1 1/2 oz Rhum Clément VSOP Rum\n1/2 oz Laird's Apple Brandy\n1 oz Cappelletti Aperitivo\n3 dash Buddha's Palm Tincture\nBuild in a rocks glass and stir\nwithout ice\n. Serve room temperature.\nTwo Sundays ago, I paid a visit to Backbar where Sam Treadway and Kyle Powell were tending bar. For a first libation, I asked Kyle for the Transatlantic Scaffa, one of the two room temperature cocktails on the menu. The recipe was described as a team effort with Joe Cammarata leading the concept, and Kyle and Sam helping to polish up the details. The sweetener here was Cappelletti, a bitter aperitif that came across as a mix of sweet vermouth and Campari. The other Scaffa was the R & B, a 3 to 1 ratio of rye to Benedictine accented with a dash each of Angostura and Angostura Orange Bitters.\nThe Transatlantic Scaffa began with an herbal grape aroma with hints of apple. Next, a sweet grape sip led into a mineral and herbal swallow. Overall, the Scaffa reminded me of Scott Holliday's\nDefensio\n, a rhum agricole-based Lucien Gaudin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hF_q2WWOei639fIUqyfC9GBqlFzw6YlKlPwj7YQbrh7m-qytL2noG40hkpgg8cvr-x7A0OAa1uw7r7lnMV7ZqUdnIaBPD3z5Eb9qy8F_3mq28T_BUOEnFgCOMhyphenhypheniqDlQJfGT0EBLfX-F/s320/transatlantic0010.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hF_q2WWOei639fIUqyfC9GBqlFzw6YlKlPwj7YQbrh7m-qytL2noG40hkpgg8cvr-x7A0OAa1uw7r7lnMV7ZqUdnIaBPD3z5Eb9qy8F_3mq28T_BUOEnFgCOMhyphenhypheniqDlQJfGT0EBLfX-F/s800/transatlantic0010.jpg", "comment_count": 0 }, { "title": "kekua", "url": "https://cocktailvirgin.blogspot.com/2014/02/kekua.html", "published": "2014-02-22T17:30:00.001-05:00", "updated": "2017-07-11T18:42:35.470-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Joe Cammarata", "source": null, "year": null }, "categories": [ "#backbar-journeyman", "cachaça", "chartreuse (green)", "lime juice", "mezcal", "st. germain" ], "ingredients": [ "1 1/2 oz Avuá Cachaça", "1/2 oz St. Germain", "1/2 oz Green Chartreuse", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with a spritz of Chichicapa Mezcal.", "body_text": "1 1/2 oz Avuá Cachaça\n1/2 oz St. Germain\n1/2 oz Green Chartreuse\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass. Garnish with a spritz of Chichicapa Mezcal.\nFor my second drink at Backbar, I asked bartender Sam Treadway for the Kekua. Sam described how this was Joe Cammarata's creation where he crossed Ben Sandrof's\nEsmeralda\nwith Josie Packard's\nProsecutor\n. In searching for a name, Joe google-searched \"Esmeralda\" and spotted that it was the name of the female character in\nThe Hunchback of Notre-Dame\n. That got him to thinking about the Notre Dame football team, and how linebacker Manti Te'o faced adversity with the death of his girlfriend, Lennay Kekua, during the 2012 season. The story got a lot of press for the wonderful concept of powering through a game despite the grief, and it received even more press when it was discovered that the girlfriend was imaginary. This drink was real though... I swear!\nThe Kekua offered grassy and smoke aromas before giving way to a dry lime sip that shared a vague fruit note from the St. Germain. Next, the swallow began with a grassy and herbal combination that was followed by a floral and mineral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorfkr2qjM0l2mNr4ag7vvdp6In_amoYdRpVTbCylMKWLuO94CAoBgItyKLflSFCFbI2PylGrVIcoUy7Yw47Chmoe4g3aShqH2AdWKaosPDpmV5jY83Iejxfi3hkeQVrok18G3UQPA_y3l/s320/kekua0011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorfkr2qjM0l2mNr4ag7vvdp6In_amoYdRpVTbCylMKWLuO94CAoBgItyKLflSFCFbI2PylGrVIcoUy7Yw47Chmoe4g3aShqH2AdWKaosPDpmV5jY83Iejxfi3hkeQVrok18G3UQPA_y3l/s800/kekua0011.jpg", "comment_count": 0 }, { "title": "merry widow cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/02/merry-widow-cocktail.html", "published": "2014-02-24T09:24:00.001-05:00", "updated": "2017-07-11T18:41:27.878-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "absinthe", "benedictine", "bitters (Peychaud's)", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 Dry Gin (1 1/4 oz Wireworks)", "1/2 Dry Vermouth (1 1/4 Dolin)", "2 dash Benedictine (3/8 oz)", "3 dash Absinthe (1/8 oz Butterfly)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1/2 Dry Gin (1 1/4 oz Wireworks)\n1/2 Dry Vermouth (1 1/4 Dolin)\n2 dash Benedictine (3/8 oz)\n3 dash Absinthe (1/8 oz Butterfly)\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Thursdays ago, I opened up Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nand spotted the Merry Widow Cocktail. The combination of gin, dry vermouth, Benedictine, and absinthe reminded me of the\nJoan Blondell\nwith different proportions and bitters, so I was definitely willing to give this one a go. If I had to guess, I assume the drink was named after the operetta\nThe Merry Widow\nthat opened in 1905 and later got adapted into film and was still rather popular when Ensslin published his book.\nThe Merry Widow Cocktail began with a lemon oil and herbal aroma with hints of anise. A dry wine sip led into a swallow where the gin melded with the Benedictine's herbal and the absinthe and Peychauds' spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5eFPc8NkIWbH4NJYqPRNFkkn2zQAzFt7Y0EC8QH1jmIdb5Kc2eOeBPo8zAFYU65oyPGsGwYTkS45dB9Co4-idIidJ92yJdD5pdWcUAfkfnvolbEUCWg53dESRcsnnguD_foKVxkhotKR/s320/merrywidow0015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5eFPc8NkIWbH4NJYqPRNFkkn2zQAzFt7Y0EC8QH1jmIdb5Kc2eOeBPo8zAFYU65oyPGsGwYTkS45dB9Co4-idIidJ92yJdD5pdWcUAfkfnvolbEUCWg53dESRcsnnguD_foKVxkhotKR/s800/merrywidow0015.jpg", "comment_count": 0 }, { "title": "three's company", "url": "https://cocktailvirgin.blogspot.com/2014/02/threes-company.html", "published": "2014-02-25T09:22:00.000-05:00", "updated": "2017-07-11T18:39:40.187-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tommy Klus", "source": "Kask", "year": null }, "categories": [ "genever", "suze", "vermouth (sweet)" ], "ingredients": [ "1 oz Bols Genever", "1 oz Carpano Antica (Dolin Sweet Vermouth)", "1 oz Avèze Gentian Liqueur (Saler's)" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "1 oz Bols Genever\n1 oz Carpano Antica (Dolin Sweet Vermouth)\n1 oz Avèze Gentian Liqueur (Saler's)\nStir with ice and strain into a cocktail coupe. Garnish with an orange twist.\nAfter the Merry Widow Cocktail, I turned to a recipe I had spotted in an entry on the Bols Bartending's Traveling Cocktail Book via their Facebook page. The Three's Company was a recipe crafted by Tommy Klus back when he was at Kask in Portland, Oregon, and it came across like a fuller and sweeter variation on the\nWhite Negroni\n. And perhaps similar to the Manhattan riffs out there using gentian liqueurs like the\nSecond Wife\nand\nHarry Palmer\n.\nThe twist's orange oils brightened the malty aromas from the Genever. A semi-sweet malt and grape sip gave way to the Genever's wormwood and other botanicals complementing the Saler's gentian notes on the swallow. Overall, the Three's Company was much more grape and malt forward than I recall the White Negroni being.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMAwKtO50KfFWrdCudHnHEt9wb44PKiBU4nYhesvo1N9I8lYABbmvYf7OtdONertay2n7NcmpOaIO1N5lZz_wFRe_QTxLpvIkQv2wWI2fuiSYNsXTM9nnG3ajzmrQHYediBh3kt2EpBrq/s320/threecomp0016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMAwKtO50KfFWrdCudHnHEt9wb44PKiBU4nYhesvo1N9I8lYABbmvYf7OtdONertay2n7NcmpOaIO1N5lZz_wFRe_QTxLpvIkQv2wWI2fuiSYNsXTM9nnG3ajzmrQHYediBh3kt2EpBrq/s800/threecomp0016.jpg", "comment_count": 1 }, { "title": "primrose hill", "url": "https://cocktailvirgin.blogspot.com/2014/02/primrose-hill.html", "published": "2014-02-26T20:48:00.000-05:00", "updated": "2017-07-11T18:39:06.048-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Erik Carlson", "source": "Bastille", "year": 2014 }, "categories": [ "fernet-branca", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 3/4 oz Aviation Gin", "1/2 oz Dry Vermouth (Dolin)", "1/4 Maraschino Liqueur (Luxardo)", "1 barspoon Fernet Branca" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Aviation Gin\n1/2 oz Dry Vermouth (Dolin)\n1/4 Maraschino Liqueur (Luxardo)\n1 barspoon Fernet Branca\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I was looking through\nImbibe Magazine\n's online supplement to the March/April 2014 issue, and I spotted the Primrose Hill created by Erik Carlson of Bastille in Seattle. Erik named the recipe after a stylish London neighborhood, and the idea of a Martini variation seemed rather appealing. Once mixed, the Primrose Hill offered a light minty and menthol aroma. A soft wine sip gave way to juniper, nutty, and cherry notes on the swallow along with a lingering menthol finish. Overall, the balance reminded me of a dry offspring of a Martinez and a Hanky Panky.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzYCfmyt5HK1BrY4fYfMg6RN1UH9MQsj8RSAxnI5SPMF7UTEH5jIYc8ZWiymPaiDPW3V45XP3vGmkkJRxBAf6L8UQ6Pn0_3PJRhylmsxWwaT7PF-TpQUHfTYVORhXRsOCyjsQ5tKOwUxY/s320/primrose0020.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzYCfmyt5HK1BrY4fYfMg6RN1UH9MQsj8RSAxnI5SPMF7UTEH5jIYc8ZWiymPaiDPW3V45XP3vGmkkJRxBAf6L8UQ6Pn0_3PJRhylmsxWwaT7PF-TpQUHfTYVORhXRsOCyjsQ5tKOwUxY/s800/primrose0020.jpg", "comment_count": 0 }, { "title": "11 + 2 / 12 + 1", "url": "https://cocktailvirgin.blogspot.com/2014/02/11-2-12-1.html", "published": "2014-02-28T09:19:00.000-05:00", "updated": "2017-07-11T18:38:53.610-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "John Mayer", "source": "the Citizen", "year": null }, "categories": [ "#citizen boston", "amaro", "bitters (other)", "chartreuse" ], "ingredients": [ "1 1/2 oz Rabarbaro Zucca Amaro", "1 1/2 oz Green Chartreuse", "2 dash Bitter Truth Grapefruit Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.", "body_text": "1 1/2 oz Rabarbaro Zucca Amaro\n1 1/2 oz Green Chartreuse\n2 dash Bitter Truth Grapefruit Bitters\nStir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.\nTwo Thursdays ago, we got dinner at Tasty Burger in the Fenway and headed across the street to the Citizen. There, John Mayer and Katie were tending bar, and for a first drink, John suggested a Zucca cocktail. The curiously named \"11 + 2 / 12 + 1\" might have stemmed from the proportions all having 1's, 2's, and /'s; however, John explained that both \"11 + 2\" and \"12 + 1\" both have the same 13 letters in them. And that seemed like a good enough reason to have a drink!\nThe 11+2/12+1 began with a bright grapefruit aroma over herbal notes. A sweet grape sip gave way to a swallow where the Green Chartreuse was smoothed over by the Zucca. Finally, light citrus notes finished off this simple but elegant libation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0jbIW0E2_1vge50-D3Ps23Zm6NvTF57-U2tE_QTuNjYX5OReB-34E410erS4Zn-HhyphenhyphenCnSaVY0GwE98SOXDuyES7VT-ETzd5xV-npqiKSOFCUvSDBUe8jF9hU725VYhgzM-r3xxA3pOOF/s320/twelve0022.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0jbIW0E2_1vge50-D3Ps23Zm6NvTF57-U2tE_QTuNjYX5OReB-34E410erS4Zn-HhyphenhyphenCnSaVY0GwE98SOXDuyES7VT-ETzd5xV-npqiKSOFCUvSDBUe8jF9hU725VYhgzM-r3xxA3pOOF/s800/twelve0022.jpg", "comment_count": 0 }, { "title": "around the world", "url": "https://cocktailvirgin.blogspot.com/2014/03/around-world.html", "published": "2014-03-03T09:13:00.000-05:00", "updated": "2017-07-11T18:37:53.970-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Sanctuaria", "year": null }, "categories": [ "bitters (other)", "orange juice", "rum", "swedish punsch", "vermouth (bianco)" ], "ingredients": [ "1 oz Ron Zacapa Rum (Zaya)", "3/4 oz Blanc Vermouth (Dolin)", "3/4 oz Orange Juice", "1/2 oz Swedish Punsch (3/4 oz Kronan)", "1/4 oz Simple Syrup (Omitted)", "1 dash Fee's Peach Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with edible flowers or not.", "body_text": "1 oz Ron Zacapa Rum (Zaya)\n3/4 oz Blanc Vermouth (Dolin)\n3/4 oz Orange Juice\n1/2 oz Swedish Punsch (3/4 oz Kronan)\n1/4 oz Simple Syrup (Omitted)\n1 dash Fee's Peach Bitters\nShake with ice and strain into a cocktail glass. Garnish with edible flowers or not.\nTwo Saturdays ago, I turned to\nSanctuaria: The Dive Bar of Cocktail Bars\nto help start the cocktail hour. For a drink, I spotted the Around the World; its rum, Swedish punsch, and orange juice components reminded me of the classic\nTanglefoot\nsave that its lemon juice was replaced by blanc vermouth here.\nThe Around the World shared a dark rum aroma with a fruity undertone. A caramel sip possessed a degree of smoothness from the orange juice, and the swallow began with dark rum flavors followed by tea and spice notes and a peach finish. Overall, the libation was very drinkable perhaps due to the orange juice and sugar content easing the rough edges.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq-gmWKbli1J5GUxZDeySD833lxTbkAiyczpLeEKFOEbcojEHBPa4oyrepAGQIgBH4h_0Egt1elPNjtuCQCqTnBCmNvT5P_sRpkG1ma4ljrg1_6wL99pWyveaKc5s-uIqAbsSdt_vgbZQ/s320/aroundworld0024.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq-gmWKbli1J5GUxZDeySD833lxTbkAiyczpLeEKFOEbcojEHBPa4oyrepAGQIgBH4h_0Egt1elPNjtuCQCqTnBCmNvT5P_sRpkG1ma4ljrg1_6wL99pWyveaKc5s-uIqAbsSdt_vgbZQ/s800/aroundworld0024.jpg", "comment_count": 0 }, { "title": "sherman square", "url": "https://cocktailvirgin.blogspot.com/2014/03/sherman-square.html", "published": "2014-03-05T09:23:00.000-05:00", "updated": "2018-03-20T13:35:12.436-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "creme de cacao", "sherry", "vermouth (sweet)" ], "ingredients": [ "2/3 jigger Sherry (1 1/2 oz Lustau Amontillado)", "1/3 jigger Sweet Vermouth (3/4 oz Dolin)", "2 dash Crème de Cacao (3/8 oz Marie Brizard)", "1 dash Apricot Brandy (3/8 oz Rothman & Winter)" ], "instructions": null, "body_text": "2/3 jigger Sherry (1 1/2 oz Lustau Amontillado)\n1/3 jigger Sweet Vermouth (3/4 oz Dolin)\n2 dash Crème de Cacao (3/8 oz Marie Brizard)\n1 dash Apricot Brandy (3/8 oz Rothman & Winter)\nAfter the Around the World, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor our second drink. There I spotted the Sherman Square which appeared like a variation on an\nAdonis\nor a Sherry Manhattan. The Sherry Manhattan aspect fits the bill for Sherman Square is located on the Upper West Side of Manhattan and named after one of the more famous historical residents of the area, William Tecumseh Sherman.\nThe Sherman Square shared a nutty grape aroma with chocolate notes; Andrea got more of the apricot on the nose than I did. The apricot appeared more on the sip where it mingled with the grape flavors, and the swallow shared a nutty sherry with chocolate accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6NceU8glHLYD_rKCcZAN_FlQxIHC0J4_70A16IOYvqiu7H4ezc1OFZwT02YcbD_SXnyLWlxst6nlPgsx4mhw1EF9SliWiqYjxrAS-4_JwEF6chfsAJDyD3WbhIfonFMr7HEjBUc149SJ/s320/shermansq0026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6NceU8glHLYD_rKCcZAN_FlQxIHC0J4_70A16IOYvqiu7H4ezc1OFZwT02YcbD_SXnyLWlxst6nlPgsx4mhw1EF9SliWiqYjxrAS-4_JwEF6chfsAJDyD3WbhIfonFMr7HEjBUc149SJ/s800/shermansq0026.jpg", "comment_count": 0 }, { "title": "french laundry", "url": "https://cocktailvirgin.blogspot.com/2014/03/french-laundry.html", "published": "2014-03-06T09:30:00.000-05:00", "updated": "2017-07-11T18:36:27.538-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Joy Richard", "source": "Franklin Café", "year": null }, "categories": [ "#franklin", "bitters (other)", "gin", "lime juice", "maraschino", "st. germain" ], "ingredients": [ "1 1/2 oz Citadelle Gin", "3/4 oz St. Germain", "1/2 oz Lime Juice", "1/4 oz Luxardo Maraschino Liqueur", "3 dash Bitter Truth Grapefruit Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Citadelle Gin\n3/4 oz St. Germain\n1/2 oz Lime Juice\n1/4 oz Luxardo Maraschino Liqueur\n3 dash Bitter Truth Grapefruit Bitters\nShake with ice and strain into a cocktail glass.\nA few Tuesdays ago, we had dinner at Myers & Chang, and afterwards we rounded the corner and visited Joy Richard at the Franklin Café. For a first drink, I asked Joy for the French Laundry for the collection of ingredients reminded me of Brick & Mortar's\nTime Traveler\n. Originally, I thought the drink was on St. Germain Industry Night menu at the Franklin back in 2009, but from the photo in this\npost\n, it obviously came later. The name is most likely a tribute to one of the top restaurants in the world found in Napa Valley.\nThe French Laundry began with a gin, cherry, and floral aroma. A fruity sip with lime and cherry notes led into a gin-driven swallow that ended with nutty and floral accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippMapDMnOVsRNpcWqTbSawEtj_zx3svHbdoF3_z8-sDz7yTrTK0NKc6nkJ2foVG2B2rfGpZCm1wCgqZM-TN6vwlXC0WGeP6YiC0NGP53_T1_SDL7EYv9cGcvvnxIm5hR1oUhxWh9AhmOh/s320/frenchlaund0029.jp" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippMapDMnOVsRNpcWqTbSawEtj_zx3svHbdoF3_z8-sDz7yTrTK0NKc6nkJ2foVG2B2rfGpZCm1wCgqZM-TN6vwlXC0WGeP6YiC0NGP53_T1_SDL7EYv9cGcvvnxIm5hR1oUhxWh9AhmOh/s800/frenchlaund0029.jp", "comment_count": 1 }, { "title": "man who left town", "url": "https://cocktailvirgin.blogspot.com/2014/03/man-who-left-town.html", "published": "2014-03-07T09:26:00.000-05:00", "updated": "2017-07-11T18:35:31.105-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Gabrielli", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "amaro", "bitters (orange)", "quinquina", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bulleit Bourbon", "3/4 oz Braulio (*)", "3/4 oz Byrrh Grand Quinquina", "5 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "2 oz Bulleit Bourbon\n3/4 oz Braulio (*)\n3/4 oz Byrrh Grand Quinquina\n5 dash Orange Bitters\nStir with ice and strain into a rocks glass.\n* Originally was Amaro Nonino which would work in a pinch.\nOne of my favorite drinks at Russell House Tavern as a guest was Victor Pelegrin's\nA Man About Town\n. Vic created it as a Boulevardier riff, and it sold rather well on the menu. Bar manager Sam Gabrielli declared that it would remain on the cocktail list as long as Vic was at the bar. Unfortunately for Boston, Vic had to part ways a few months ago for he was starting his family on the West Coast to be closer to family, and Sam kept his word. As a successor to A Man About Town, Sam stuck with the Boulevardier theme and paid tribute to Vic's departure with this elegant cocktail. Originally, the recipe called for Amaro Nonino (besides being served on the rocks and with an orange twist), but with a temporary shortage of Nonino at the bar, a substitution of Braulio was chosen and later was deemed superior.\nThe Man Who Left town began with Byrrh's grape aroma accented by Braulio's menthol herbalness. A caramel and grape sip was followed by a Bourbon swallow that transitioned into an herbal finish with lingering minty notes. Perhaps due to the Byrrh more than the Braulio, the Man Who Left Town delightfully reminded me more of a\nLittle Italy\nthan a Boulevardier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoH0jUvTwqexj2xJDXdY51uh6manxiaH56xSTo4S0TK7UWxpkUCGDByrXx5Cyxhc7h-S8Ui48KVNftFLKbJwVndYXfy_okPUm2LL0mOqJJtbe5I4fAPxWT5Ap8QYaIA9mgYb8Vlv_65IEn/s320/manwholeft0027.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoH0jUvTwqexj2xJDXdY51uh6manxiaH56xSTo4S0TK7UWxpkUCGDByrXx5Cyxhc7h-S8Ui48KVNftFLKbJwVndYXfy_okPUm2LL0mOqJJtbe5I4fAPxWT5Ap8QYaIA9mgYb8Vlv_65IEn/s800/manwholeft0027.jpg", "comment_count": 0 }, { "title": "death at the savoy", "url": "https://cocktailvirgin.blogspot.com/2014/03/death-at-savoy.html", "published": "2014-03-10T09:04:00.001-04:00", "updated": "2017-07-11T18:34:56.221-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John deBary", "source": "Food & Wine: Cocktails 2012", "year": 2012 }, "categories": [ "absinthe", "champagne", "cointreau", "gin", "lemon juice" ], "ingredients": [ "3/4 oz London Dry gin (Martin Miller Westbourne)", "3/4 oz Triple Sec (Cointreau)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass rinsed with absinthe (Butterfly). Top with 1 oz sparkling wine (Gruet Blanc de Blanc) and garnish with a lemon twist.", "body_text": "3/4 oz London Dry gin (Martin Miller Westbourne)\n3/4 oz Triple Sec (Cointreau)\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass rinsed with absinthe (Butterfly). Top with 1 oz sparkling wine (Gruet Blanc de Blanc) and garnish with a lemon twist.\nTwo Thursdays ago, I opened up my copy of\nFood & Wine: Cocktails 2012\nand spotted the Death at the Savoy. The recipe was in PDT's John deBary's section on Corpse Reviver #2 riffs, and he described it as the lovechild of the classic CR#2 and Death in the Afternoon.\nThe Death at the Savoy offered a lemon oil and anise aroma that led into a lemon and wine sip. Next, the swallow shared a gin and orange liqueur swallow; while the sip started out dry from the citrus and sparkling wine, it ended surprisingly sweeter.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1932624430", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0xSf03pKZgCXYm97Ke8f1kaNejlaeDuj1LOxJEcko4_kjIhqm5aOhqJLMSy4SZHJZdVu7oiz3vVxi76sS4bxaVvsB_7A3g34bIJPVOWY_24DwimpTbDsaaaPBHueqrVYn-EoyMf-XwXj/s320/deathsavoy0031.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0xSf03pKZgCXYm97Ke8f1kaNejlaeDuj1LOxJEcko4_kjIhqm5aOhqJLMSy4SZHJZdVu7oiz3vVxi76sS4bxaVvsB_7A3g34bIJPVOWY_24DwimpTbDsaaaPBHueqrVYn-EoyMf-XwXj/s800/deathsavoy0031.jpg", "comment_count": 0 }, { "title": "[joan miro]", "url": "https://cocktailvirgin.blogspot.com/2014/03/joan-miro.html", "published": "2014-03-11T09:26:00.000-04:00", "updated": "2017-07-11T18:30:55.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "cynar", "lime juice", "st. germain", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Cynar", "1 1/2 oz Dry Vermouth", "1/2 oz St. Germain", "1/2 oz Lime Juice", "1 inch Celery Stalk" ], "instructions": "Muddle celery, and add rest of ingredients and ice. Shake and strain into a rocks glass with fresh ice rimmed with celery salt-ginger-honey crystals (*). Garnish with a celery leaf.", "body_text": "1 1/2 oz Cynar\n1 1/2 oz Dry Vermouth\n1/2 oz St. Germain\n1/2 oz Lime Juice\n1 inch Celery Stalk\nMuddle celery, and add rest of ingredients and ice. Shake and strain into a rocks glass with fresh ice rimmed with celery salt-ginger-honey crystals (*). Garnish with a celery leaf.\n(*) Substitute celery salt and sugar mix in a pinch.\nTwo Mondays ago, we traveled down to the South End to pay bartender Sahil Mehta a visit at Estragon. For a first drink, I peered into Sahil's drink notebook and spotted an unnamed herbal drink that combined Cynar as a co-base spirit with herbal notes from celery and floral notes from St. Germain. Celery has worked well with Cynar such as in the\nGloamin Dwines\nas well with St. Germain such as in the\nAlto Cucina\nin the past. For a name, I took the unusual combination, artful presentation, and Spanish theme of the restaurant and dubbed it the Joan Miró.\nThe libation offered an herbal aroma with brighter notes from the celery and darker ones from the Cynar. The lime sip shared wine notes from the vermouth and fruit ones from the St. Germain. Finally, the swallow presented an herbal swallow that transitioned into floral notes; the celery began poking through at the end after a little ice melt. Overall, the drink functioned well as an aperitif, although with the Cynar, it would make a fine digestif as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiwoLn8fC05uO1sspZYJCXigpAjCRil9eeQlj9g7Z7sXO2PWB61rx3E9fizo8TU1N18y9sYZma5YEmC5q2SfrUKUSUzkY_imIna-ZuJAltOyaYtLtBWXprwqdzzvyLXwLAEpGQbhr0LCt/s320/estragon0032.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiwoLn8fC05uO1sspZYJCXigpAjCRil9eeQlj9g7Z7sXO2PWB61rx3E9fizo8TU1N18y9sYZma5YEmC5q2SfrUKUSUzkY_imIna-ZuJAltOyaYtLtBWXprwqdzzvyLXwLAEpGQbhr0LCt/s800/estragon0032.jpg", "comment_count": 0 }, { "title": "maroon beret", "url": "https://cocktailvirgin.blogspot.com/2014/03/maroon-beret.html", "published": "2014-03-12T20:58:00.001-04:00", "updated": "2017-07-11T18:30:11.012-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "chartreuse (green)", "suze" ], "ingredients": [ "1 1/2 oz Diabolique Bourbon", "1/2 oz Green Chartreuse", "3/4 oz Avèze Gentian Liqueur", "1/4 oz Angostura Bitters" ], "instructions": "Shake with a sprig of rosemary (here, used thyme) and ice, and strain into a cocktail coupe.", "body_text": "1 1/2 oz Diabolique Bourbon\n1/2 oz Green Chartreuse\n3/4 oz Avèze Gentian Liqueur\n1/4 oz Angostura Bitters\nShake with a sprig of rosemary (here, used thyme) and ice, and strain into a cocktail coupe.\nOne of the cocktails that Andrea requested from Sahil Mehta at Estragon was the Maroon Beret from his recipe notebook. I neglected to ask Sahil whether the name Maroon Beret was a riff on the Prince song \"Raspberry Beret\" or a tribute to some military fighting force or other. The combination of gentian liqueur and Green Chartreuse did remind me though of the Trapped Under Ice that was on the menu at Russell House Tavern when I started bartending there last year. Once mixed, the Maroon Beret offered a gentian and herbal aroma that led into a dry, malty sip. Next, the swallow began with Green Chartreuse notes and ended with a complex chocolate, coffee, cinnamon, and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmZiNf7GeX5mZQH35O-eiE5lspYHuSN9WZRdYPiOqunyE9JXaUVrjUACeaXFQQgnBQOEAX3lFA0pociw_EEdsC45rtHaQT_t6kNsOpKbGR6uqNQhKGELOzEgmWZd9QtmnsgXNNwplg6Zw/s320/maroonberet0033.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmZiNf7GeX5mZQH35O-eiE5lspYHuSN9WZRdYPiOqunyE9JXaUVrjUACeaXFQQgnBQOEAX3lFA0pociw_EEdsC45rtHaQT_t6kNsOpKbGR6uqNQhKGELOzEgmWZd9QtmnsgXNNwplg6Zw/s800/maroonberet0033.jpg", "comment_count": 1 }, { "title": "cover letter", "url": "https://cocktailvirgin.blogspot.com/2014/03/cover-letter.html", "published": "2014-03-14T09:19:00.000-04:00", "updated": "2017-07-11T18:28:37.663-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "Kirkland Tap and Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "bitters (aged)", "gin", "honey", "maraschino", "sherry" ], "ingredients": [ "1 1/4 oz Tuthilltown Half Moon Gin", "1/2 oz Sotol", "3/4 oz Lustau Amontillado", "1/4 oz Maraschino Liqueur", "1/4 oz Honey Syrup (2:1)", "1 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist an orange peel over the top.", "body_text": "1 1/4 oz Tuthilltown Half Moon Gin\n1/2 oz Sotol\n3/4 oz Lustau Amontillado\n1/4 oz Maraschino Liqueur\n1/4 oz Honey Syrup (2:1)\n1 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a coupe glass. Twist an orange peel over the top.\nTwo Wednesdays ago, I stopped into Kirkland Tap and Trotter on the way home from work. In narrowing down my choices, I spoke to bartender Tyler Wang about the Cover Letter. He described how it had more industry-favored ingredients than the others on my short list. Tyler explained how he picked an apple and wheat-based gin to work better with the flavors. When I inquired about the specifics on\nSotol\n, Tyler described how it was a different but somewhat related plant as the agaves used in tequila and mezcal, and how it still had a smokiness to it like mezcal. As for the cocktail name, the motley collection of \"things that don't fit well together, but look cool together\" was reminiscent of interviewing people for a job; hence, he called it the Cover Letter as a way to tie together such disparate aspects.\nThe Cover Letter filled the nose with lots of orange aromas with a hint of smoke. A light cherry and grape sip led into a nutty cherry swallow with gin and other herbal notes perhaps from the Sotol. Finally, the Cover Letter finished with cinnamon and smoke that grew on successive swallows.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZdyQBXmMqZ59PQk6EdGVp9s4DU9ZmEUq-Gdnbx9tOiO9-jsTj6fEGOF3R2AjykrdgPPmMhFc9Oz7MQTVUEdS8Eg3hnbnldZ1YeVT-YaioXwnTbcFUoLJTuTWQUmQaOkcXxywy-PyC1fQ/s320/coverletter0034.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZdyQBXmMqZ59PQk6EdGVp9s4DU9ZmEUq-Gdnbx9tOiO9-jsTj6fEGOF3R2AjykrdgPPmMhFc9Oz7MQTVUEdS8Eg3hnbnldZ1YeVT-YaioXwnTbcFUoLJTuTWQUmQaOkcXxywy-PyC1fQ/s800/coverletter0034.jpg", "comment_count": 0 }, { "title": "sawbuck", "url": "https://cocktailvirgin.blogspot.com/2014/03/sawbuck.html", "published": "2014-03-17T09:19:00.000-04:00", "updated": "2017-07-11T18:28:00.269-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "beer", "lemon juice", "simple syrup (cinnamon)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice", "1/4 oz Nux Alpina Walnut Liqueur" ], "instructions": "Shake with ice and strain into a beer tulip glass with ice. Top with 3 oz Sierra Nevada Ruthless Rye IPA, gently stir, and add straws.", "body_text": "1 oz Rittenhouse Rye\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\n1/4 oz Nux Alpina Walnut Liqueur\nShake with ice and strain into a beer tulip glass with ice. Top with 3 oz Sierra Nevada Ruthless Rye IPA, gently stir, and add straws.\nFor a second drink at Kirkland Tap & Trotter, Tyler Wang recommended the Sawbuck, a beer cocktail on the menu. With the beer, spice, and walnut notes, it reminded me of Brick & Mortar's\nFears and Failures\n, while the IPA, citrus, and cinnamon medley made me think of Russell House Tavern's\nPrivate Shandy\n. Regardless, the combination as a whole was different enough and intriguing.\nThe Sawbuck greeted my nose with a dark honey like note that I attributed partially to the beer's floral hops. A carbonated citrus and malt sip gave way to dark nutty notes on the swallow. The swallow then ended with the IPA's piny hop flavors with growing cinnamon notes from the syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgpWtS0uEr7ErAsZVkf71OpKDYlvZgMWHAHQT4TGlSquv5sRwKuuWsbBQHkfbbF6kgw4y6qkw2KXPccwPYkj7kuJx7Od3XFNJqKM8mlEC43iUTZY2pXoemrnnWh-xIBXteXlIRUumTfZ3/s320/sawbuck0036.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgpWtS0uEr7ErAsZVkf71OpKDYlvZgMWHAHQT4TGlSquv5sRwKuuWsbBQHkfbbF6kgw4y6qkw2KXPccwPYkj7kuJx7Od3XFNJqKM8mlEC43iUTZY2pXoemrnnWh-xIBXteXlIRUumTfZ3/s800/sawbuck0036.jpg", "comment_count": 0 }, { "title": "pat bra", "url": "https://cocktailvirgin.blogspot.com/2014/03/pat-bra.html", "published": "2014-03-18T09:24:00.000-04:00", "updated": "2017-07-11T18:27:25.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "gin", "lime juice", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1/2 jigger Gin (1 1/2 oz Beefeater)", "1/4 jigger Sweet Vermouth (3/4 oz Dolin)", "1 dash Maraschino (3/8 oz Luxardo)", "1/2 spoon Lime Juice (3/8 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Gin (1 1/2 oz Beefeater)\n1/4 jigger Sweet Vermouth (3/4 oz Dolin)\n1 dash Maraschino (3/8 oz Luxardo)\n1/2 spoon Lime Juice (3/8 oz)\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago for the start of the cocktail hour, I opened up my copy of Boothby's 1934\nWorld Drinks And How To Mix Them\nand found the Pat Bra. Since a good number of the recipes have light pours on the citrus and sweeteners compared to modern cocktail recipes, I tinkered with the ratios to fit my preferred palate. Once mixed, the Pat Bra offered a fruity aroma from the lime and Maraschino. A lime sip shared grape and cherry notes, and the swallow ended things with gin botanicals and a nutty cherry flavor. Overall, it came across rather Aviation-like, and after a bit of thought, I recalled that the recipe was rather similar to the\nEmerson Cocktail\nsave for that calling for an Old Tom Gin and slightly different proportions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7i9Lwj1dYD6L-NaRz1dz2qU0qKCmIzNRK8JBqS4R-nk9zBCKsx-WttNiwI3JIlhzb3Fh0Ru72M98tDzfpNVFtjl56qHKXp7fPdVZ6zWA7BbEQKWVrsQ6pK4tL4sf-29GBrakRUBr3fEEN/s320/patbra0037.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1438244746" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7i9Lwj1dYD6L-NaRz1dz2qU0qKCmIzNRK8JBqS4R-nk9zBCKsx-WttNiwI3JIlhzb3Fh0Ru72M98tDzfpNVFtjl56qHKXp7fPdVZ6zWA7BbEQKWVrsQ6pK4tL4sf-29GBrakRUBr3fEEN/s800/patbra0037.jpg", "comment_count": 3 }, { "title": "queen's park hotel super cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/03/queens-park-hotel-super-cocktail.html", "published": "2014-03-20T09:20:00.002-04:00", "updated": "2017-07-11T18:26:45.839-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Queen's Park Hotel", "year": 1932 }, "categories": [ "bitters (Angostura)", "grenadine", "lime juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gold Trinidad Rum (Appleton V/X) (*)", "1/2 oz Sweet Vermouth (Dolin)", "1/2 oz Grenadine", "1/2 oz Lime Juice", "4 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Gold Trinidad Rum (Appleton V/X) (*)\n1/2 oz Sweet Vermouth (Dolin)\n1/2 oz Grenadine\n1/2 oz Lime Juice\n4 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\n(*) I had too little of 10 Cane left for a drink, and the Zaya seemed too dark for this recipe.\nTwo Saturdays ago, I stopped by the Boston Shaker store to drop off another box of\nDrink & Tell: A Boston Cocktail Book\n. At the store, I spotted Beachbum Berry's new book,\nPotions of the Caribbean\n, and decided to pick it up there instead of paying the shipping costs from Cocktail Kingdom. For a drink that night, I cracked it open and searched for a Tiki libation. The Queen's Park Hotel Super Cocktail called out to me, and while the book provides a richer history, the basic gist is that a British travel writer weaseled this recipe out of a hotel bartender in 1932. Sounds like a familiar story...\nThe cocktail began with a clove and cinnamon aroma with a fruit note from the grenadine and lime. A grape and pomegranate sip gained some structure from the lime's crispness, and the swallow offered the aged rum with a dry spice finish. The lime was definitely less distinct here than in a classic Daiquiri perhaps due to the bitters' effect. Overall, the drink was a fruitier and slightly spicier version of the\nFig Leaf Cocktail\nfrom the addition of grenadine and extra dashes of Angostura (although I guess that would depend on which vermouth was used).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0jSZZx8c3S3HhVKeGvq-ts7mLiTp2v7wsvF_6xxLx4gSepIKfeDBUdUd_ya7AXuhnyq60DBP1jF2VJ-6Oy8aH6Dljb8no8fv5-WTS2nWDBChZXnf9eLFPP4-nBhW4DEjJHevnRksBPlI/s320/queenpark0039.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0jSZZx8c3S3HhVKeGvq-ts7mLiTp2v7wsvF_6xxLx4gSepIKfeDBUdUd_ya7AXuhnyq60DBP1jF2VJ-6Oy8aH6Dljb8no8fv5-WTS2nWDBChZXnf9eLFPP4-nBhW4DEjJHevnRksBPlI/s800/queenpark0039.jpg", "comment_count": 0 }, { "title": "louis special", "url": "https://cocktailvirgin.blogspot.com/2014/03/louis-special.html", "published": "2014-03-21T09:25:00.003-04:00", "updated": "2017-07-11T18:26:09.682-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Louis Postenrieder", "source": "The How and When", "year": 1940 }, "categories": [ "benedictine", "chartreuse (green)", "gin" ], "ingredients": [ "1/3 Dry Gin (1/2 oz Wireworks)", "1/3 Benedictine (1/2 oz)", "1/3 Green Chartreuse (1/2 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Dry Gin (1/2 oz Wireworks)\n1/3 Benedictine (1/2 oz)\n1/3 Green Chartreuse (1/2 oz)\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, the cocktail hour began with a curiosity from the 1940 edition of\nThe How and When\nby Hyman Gale and Gerald F. Marco. The Louis Special recipe was provided \"courtesy of Louis Postenrieder, head barman Hotel Bristol, Wien,\" and the intense equal parts combination that includes Green Chartreuse and Benedictine seems like it could roll out of a hip speakeasy bar in Manhattan today moreso than a hotel bar in Austria over 70 years ago. Once mixed, the Louis Special offered a green herbalness to the nose. A sweet almost honey-like sip gave way to a swallow that presented the Green Chartreuse smoothed out by the Benedictine. Indeed, Andrea declared that it was \"delicately sweet and floral.\" I was curious what the libation would be like as a room temperature Scaffa, although perhaps 1.5-2 parts gin to one part each of the liqueurs would work better since there would be no ice-melt dilution to cut the sweetness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw9pepfpU1_z5lPfiVaTbOjkTiU5ViCNqcD-Mi6s2htZ4-DgqjbAa94aSuo5liL_FSpbuM6XDH_dTzI-leZUedujHCqdSldu-ATaz7w8ZkgntTDJaLR2NvnxJnLoCTSSm3oZZGdQ8awcf/s320/louisspecial0041.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw9pepfpU1_z5lPfiVaTbOjkTiU5ViCNqcD-Mi6s2htZ4-DgqjbAa94aSuo5liL_FSpbuM6XDH_dTzI-leZUedujHCqdSldu-ATaz7w8ZkgntTDJaLR2NvnxJnLoCTSSm3oZZGdQ8awcf/s800/louisspecial0041.jpg", "comment_count": 0 }, { "title": "west indies punch", "url": "https://cocktailvirgin.blogspot.com/2014/03/west-indies-punch.html", "published": "2014-03-22T17:18:00.000-04:00", "updated": "2017-07-11T18:25:22.383-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cognac", "lime juice", "madeira", "rum", "sugar", "tea" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXIII) was picked by Craig of the\nA World of Drinks\nblog. The theme he chose was \"Preserves\" which is perfect for this time of year when the ground has not yet even sprouted the beginnings of this year's harvest; instead, it will be utilizing the flavors of the other seasons through preservation techniques like syrups, shrubs, and jellies. Craig elaborated on the concept by describing, \"For this month's challenge I would like to take us back to the humble beginnings of the cocktail bar, the days when bartenders didn't have he luxury of daily deliveries of ingredients from around the world. In these times bartenders would have been uncertain when they would again have the privilege to work with special ingredients so would naturally try to make the most of them... Such methods of preservation such as syrups and preserves have been staple ingredients behind the bar ever since, while others such as shrubs and sherbets were relatively short lived. The aim of the challenge is to go back to the days of the preserve, pick an ingredient, seasonal or not and treat it as if you won't be seeing it again for quite some time. Syrups, sorbets, jam, shrubs and the like are all fair game, anything that will preserve the integral character of your favourite ingredient.\"\nThroughout the years of my home bar, I have made many syrups, shrubs, and infusions, and I have continued on as well in my work bar (although most of the routine work is done by the barbacks and the experimental preparations by the bar manager). In thinking about preserved flavors, I looked to what recipes I could find in the literature and compare it to what I had at hand in the fridge. My recipe search found my way over to the 1946 Trader Vic's\nBook of Food & Drink\n; actually, I was looking for a drink to make that night, but I bookmarked the page for the West Indies Punch for Mixology Monday to make later in the week. The punch called for guava marmalade, and I have been curious about preserved guava ever since I had Dave Delaney's\nGroovy Child\nat the Citizen in Worcester and noted how well the lime and guava partnered. I bought my own guava paste (more of a pectin-ized block than a jelly) shortly after to make the\nBarbadoes Punch\n, the 1862 Jerry Thomas recipe that influenced Delaney. I have since used the guava paste over the last 3 years in the\nAlderman's Punch\nand\nFifth Avenue Hotel Ice Punch\n, and the block still looked as good as ever. So instead of preserving flavor from the season, this is preserving flavor over several years in a fruit product that I purchased at a local market that no longer exists today.\nWest Indies Punch\n• 1/2 pound Sugar (1/2 oz)\n• 1 pint Green Tea (1 oz)\n• 1 dozen Limes (3/4 oz juice + 3/4 of a lime shell)\n• 1 cup Guava Marmalade (1/2 oz Guava Paste)\n• 2 cup Boiling Water (1 oz)\n• 1/2 bottle Dark Jamaican Rum (3/4 oz Coruba)\n• 1/2 bottle Light Jamaican Rum (3/4 oz Appleton V/X)\n• 1 pint Cognac (1 oz Foret)\n• 1 bottle Madeira (1 1/2 oz Blandy's Verdelho)\nDissolve sugar into tea. Juice limes and add juice and shells into the tea. Dissolve the guava marmalade in boiling water and combine with the tea. Add rest of the ingredients and let stand overnight. Remove the lime shells and pour over ice in a punch bowl (here, made at 1/16th scale and poured over a large cube in a rocks glass). Let chill.\nThe West Indies Punch shared a funky rum and fruity aroma. As before, the lime and citrussy guava flavors elegantly paired on the sip. Next, the swallow began with a fruity and funky rum flavor that ended with minty cinnamon-like spice, guava, and green tea notes. Overall, the recipe as well as the overnight blending of flavors led to a rather smooth drink where no one note stood out as all that dominant. Pleasing yet flavorful, the way punch ought to be.\nSo thank you to Craig of A World of Drinks for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1n510kgR6I8kKhDS5149uxodwoQtkGEc0UEy94EckwC_32jXVrtdhe9r5Vl8nrkqFm36h3XcZZuyd_DVvSvC6Y3NKAAO2ulxIppcW4q1M7ecchQZAzknDxQCY3zzUPhDHRJuzF3x-3yRp/s320/westindies0056.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "haberdasher", "url": "https://cocktailvirgin.blogspot.com/2014/03/haberdasher.html", "published": "2014-03-24T08:30:00.000-04:00", "updated": "2017-07-11T18:24:25.263-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Josh Harris and Scott Baird", "source": "Trick Dog", "year": 2011 }, "categories": [ "bitters (orange)", "campari", "sherry", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Amontillado Sherry (1 oz Lustau Dry)", "3/4 oz Gran Classico (1 oz Campari)", "3/4 oz Carpano Antica (1 oz Dolin Sweet Vermouth)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a glass with an ice cube or two. Garnish with a lemon twist.", "body_text": "3/4 oz Amontillado Sherry (1 oz Lustau Dry)\n3/4 oz Gran Classico (1 oz Campari)\n3/4 oz Carpano Antica (1 oz Dolin Sweet Vermouth)\n3 dash Orange Bitters (Regan's)\nStir with ice and strain into a glass with an ice cube or two. Garnish with a lemon twist.\nAfter the Louis Special, I turned to a newer creation, the Haberdasher, from the\nThe Art of the Shim\nbook. The recipe was crafted by Josh Harris and Scott Baird of the Bon Vivants in 2011 as the house aperitif for Trick Dog in San Francisco. I was intrigued for it came across like a Sherry Negroni that decreased the gin's proofy punch via use of a lighter yet flavorful fortified wine.\nThe lemon twist's oils accented the fresh herbal notes from the Campari. Next, the grape flavors from the sherry and vermouth mingled on the sip, and this led into a nutty sherry swallow that ended with Campari's herbal complexity. Overall, the Haberdasher reminded me a bit of John Mayer's Bonal-laden\n2011\nthat he created at Local 149.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0983998043", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuTc_lZIVtSd588vW4Zav80LI0ZHLKJFvpXlwJOkpn2nIAWUWj20j7VkmyUMYqLC5huYJnIvulnQirJ24r0xOh5Zq9Vf-3ZRT9XlOTcc4UB25A5wPWiJNjbz0KuAkr8Nqgo3AYQIfjrZZ/s320/haberdash0042.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuTc_lZIVtSd588vW4Zav80LI0ZHLKJFvpXlwJOkpn2nIAWUWj20j7VkmyUMYqLC5huYJnIvulnQirJ24r0xOh5Zq9Vf-3ZRT9XlOTcc4UB25A5wPWiJNjbz0KuAkr8Nqgo3AYQIfjrZZ/s800/haberdash0042.jpg", "comment_count": 1 }, { "title": "bokemon daiquiri", "url": "https://cocktailvirgin.blogspot.com/2014/03/bokemon-daiquiri.html", "published": "2014-03-25T09:03:00.000-04:00", "updated": "2017-07-11T18:23:36.280-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Will Thompson", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "cognac", "lemon juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz El Dorado 12 Year Rum", "1 oz Pierre Ferrand 1840 Cognac", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 oz El Dorado 12 Year Rum\n1 oz Pierre Ferrand 1840 Cognac\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe.\nTwo Thursdays ago, I decided that I needed a post-shift drink and headed down Mass Ave to Brick & Mortar where Matt Schrage and Nic Mansur were tending bar. For a first libation, I asked Matt for the Bokemon Daiquiri off the menu. Matt explained how it was put on the menu by Will Thompson, and he insisted that it was not a random misspelling of Pokémon. While it did not click at the time, it did seem like a familiar recipe; I later discovered that it was probably a variation of a drink I had two years prior -- Alex Day's\nBoukmon Daiquiri\nthat here utilized aged rum and lemon instead of white rum and lime.\nThe Bokemon Daiquiri offered a citrus and cinnamon aroma, and this led into a complementary caramel and lemon sip. The swallow began with smooth rum notes balanced by hotter Cognac ones, and it ended with a cinnamon finish that increased with each successive swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnF6yKv-CTyN7aWW0Ue_DGQW0bl2GfIrcidO0XqJNX_t0s7ShRrp7jT7nbzHdiu3kOVgB29SBUCZaKpSAgsb5V3Mf4tte7ZLJ-rhl1e03ljC4dlG6D_0Uxmm-18zzaeScowPhO_17VsoO/s320/boukman0045.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnF6yKv-CTyN7aWW0Ue_DGQW0bl2GfIrcidO0XqJNX_t0s7ShRrp7jT7nbzHdiu3kOVgB29SBUCZaKpSAgsb5V3Mf4tte7ZLJ-rhl1e03ljC4dlG6D_0Uxmm-18zzaeScowPhO_17VsoO/s800/boukman0045.jpg", "comment_count": 0 }, { "title": "red duster swizzle", "url": "https://cocktailvirgin.blogspot.com/2014/03/red-duster-swizzle.html", "published": "2014-03-26T09:10:00.002-04:00", "updated": "2017-07-11T18:22:59.444-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Matt Schrage", "source": null, "year": null }, "categories": [ "#brickandmortar", "bitters (Angostura)", "campari", "falernum", "gin", "lime juice", "madeira" ], "ingredients": [ "1 oz Plymouth Navy Strength Gin", "1 oz Malmsey Madeira", "3/4 oz Lime Juice", "1/2 oz Velvet Falernum", "1/2 oz Campari" ], "instructions": "Build in a tall glass (*) with ice and swizzle to mix and chill. Garnish with 2 dash Angostura Bitters and add a straw.", "body_text": "1 oz Plymouth Navy Strength Gin\n1 oz Malmsey Madeira\n3/4 oz Lime Juice\n1/2 oz Velvet Falernum\n1/2 oz Campari\nBuild in a tall glass (*) with ice and swizzle to mix and chill. Garnish with 2 dash Angostura Bitters and add a straw.\n(*) Technically, Matt explained \"...in a glass with a penis on it\" but this in hindsight isn't probably all that necessary.\nAfter the Bokemon Daiquiri, Matt Schrage mentioned that it was Negroni Week at the bar, and he had a drink that would keep well with the theme and transition well from the Daiquiri variation. When I heard that it was a Negroni adapted to Swizzle format, I was game. Matt named the drink the Red Duster (or the Red Ensign) Swizzle after the flag of the Royal British Merchant Navy included nautical-themed gems like Madeira and navy strength gin. For a structure, Matt based his recipe off of Hawthorne's\nCompany Swizzle\n; Katie Emmerson called the drink that for it paid tribute to the Swizzle recipe format that her previous employer Death & Company utilized. Matt was quite proud of the bar's collection of cheeky glassware and forced me to take a photo of the drink with the artwork facing the camera; he did allow that I censor it as long as I sent him the original, and you can see the original in his OnTheBar\nentry\n. I am not sure if the yellow rubber ducky has something to do with the merchant navy as well.\nThe Angostura Bitters garnish paid dividends in the aroma front with cinnamon and clove notes. Next, a lime and grape sip gave way to a rich, herbal, spice, and smoky swallow with a tart and bitter finish. Overall, the elements of the Negroni were there with interesting flavors donated by the Madeira instead of vermouth and elegant spice notes from the falernum; however, the lime juice was the biggest curveball in the concept (but not the flavor) mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CS4Go09haFGB5sx797J6bjbBe9UWGZbnLikzDjWZyfgVkH_0jsLRQATWfs24olLWsiaeZIwmoHSST1k9EnoUwmNkR1-OxNCIGsiLHetqtU4g8cyeH3jKPtgDDtixZrN11XH2PvOy8qYj/s320/reddustersw0047.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CS4Go09haFGB5sx797J6bjbBe9UWGZbnLikzDjWZyfgVkH_0jsLRQATWfs24olLWsiaeZIwmoHSST1k9EnoUwmNkR1-OxNCIGsiLHetqtU4g8cyeH3jKPtgDDtixZrN11XH2PvOy8qYj/s800/reddustersw0047.jpg", "comment_count": 0 }, { "title": "rhum dandy shim", "url": "https://cocktailvirgin.blogspot.com/2014/03/rhum-dandy-shim.html", "published": "2014-03-27T09:24:00.001-04:00", "updated": "2017-07-11T18:22:53.930-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Craig Lane", "source": "Bar Agricole", "year": 2010 }, "categories": [ "lime juice", "rum (white)", "vermouth (sweet)" ], "ingredients": [ "1 oz Dolin Sweet Vermouth", "1/2 oz Rhum JM Blanc", "1/2 oz Lime Juice", "1 tsp Cane Syrup (JM Rhum)", "2 dash Absinthe" ], "instructions": "Build in an Old Fashioned glass. Stir with crushed ice and garnish with grated lime zest.", "body_text": "1 oz Dolin Sweet Vermouth\n1/2 oz Rhum JM Blanc\n1/2 oz Lime Juice\n1 tsp Cane Syrup (JM Rhum)\n2 dash Absinthe\nBuild in an Old Fashioned glass. Stir with crushed ice and garnish with grated lime zest.\nTwo Saturdays ago, we began the cocktail hour by making the Rhum Dandy Shim from the\nThe Art of the Shim\nbook. The recipe was crafted by Craig Lane at Bar Agricole in San Francisco back in 2010 by making a lower proof version of a Rhum Dandy. Once mixed, the freshly grated lime zest contributed wonderful citrus oils to the aroma. A lime and grape sip then gave way to a grassy rhum flavor that blended elegantly into the absinthe notes. Overall, the Rhum Dandy Shim came across like an absinthe and vermouth-tinged version of a\n'Ti Punch\n.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0983998043", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QV2BQCimLky0Rid-Sr3jDA_rvEYhu-t513Pq1DASIqVEDrd3teeNs2yqV8G1MlhjYnBUMp5JKtKSPtQ5-Cny0HRGKGlY5LjhaHlQQWlBWVxyRaE_rd9auBiyUMXxmtlxSNHO82s8hGqr/s320/rhumdandy0048.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QV2BQCimLky0Rid-Sr3jDA_rvEYhu-t513Pq1DASIqVEDrd3teeNs2yqV8G1MlhjYnBUMp5JKtKSPtQ5-Cny0HRGKGlY5LjhaHlQQWlBWVxyRaE_rd9auBiyUMXxmtlxSNHO82s8hGqr/s800/rhumdandy0048.jpg", "comment_count": 0 }, { "title": "mela rose", "url": "https://cocktailvirgin.blogspot.com/2014/03/mela-rose.html", "published": "2014-03-28T09:19:00.000-04:00", "updated": "2017-07-11T18:22:18.514-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Hugh Fiore", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "absinthe", "applejack", "campari", "cointreau", "egg white", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Campari", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1/2 oz Cointreau", "1 Egg White", "6 drop Pernod Absinthe" ], "instructions": "Shake once without ice and once with ice. Strain into a glass and garnish with freshly grated cinnamon.", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Campari\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1/2 oz Cointreau\n1 Egg White\n6 drop Pernod Absinthe\nShake once without ice and once with ice. Strain into a glass and garnish with freshly grated cinnamon.\nTwo Mondays ago, we ventured over to Eastern Standard to get a late dinner. There, we found a pair of seats at the far end of the bar in front of bartender Kevin Morrison (who I no longer need to refer to as Kevin not-Martin since the other Kevin has moved on to work with Privateer Rum). For a cocktail, I asked for the Mela Rose which was subtitled in the Oeuf section as \"when Italy comes to America,\" and Kevin mentioned that this was a Hugh Fiore original.\nThe Mela Rose shared a cinnamon notes over a smoothed Campari aroma, and the nose later displayed the absinthe's anise. A creamy, sweet citrus sip was filled with orange and lemon flavors, and this was chased by a muted Campari swallow. The apple flavors were not as obvious here, but they seemed to function in tying the fruit and Campari notes together. Overall, this was delicious, but it was a touch on the sweet side so perhaps dropping the simple syrup a bit would work better for my palate; the sweetness does make the Campari more accessible though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IR3Yy3019g3faA8grc84BS-Un3OAmBwE_jLrNyBtUs2L9HRLEwqCaE9MECpoM1z4gOqLKcr3AygcY-_pDOmoGj4wAJKwdErzWfLDoErRI9j4bdzlOKbiKH4I5EgppmzxA0wkZWS2qz8v/s320/melarose0050.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IR3Yy3019g3faA8grc84BS-Un3OAmBwE_jLrNyBtUs2L9HRLEwqCaE9MECpoM1z4gOqLKcr3AygcY-_pDOmoGj4wAJKwdErzWfLDoErRI9j4bdzlOKbiKH4I5EgppmzxA0wkZWS2qz8v/s800/melarose0050.jpg", "comment_count": 0 }, { "title": "dragon's bane", "url": "https://cocktailvirgin.blogspot.com/2014/03/dragons-bane.html", "published": "2014-03-31T08:16:00.000-04:00", "updated": "2017-07-11T18:20:40.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "gin", "punt e mes" ], "ingredients": [ "1 1/2 oz St. George Terroir Gin (*)", "1 1/2 oz Punt e Mes", "1/4 oz Génépi des Alpes Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.", "body_text": "1 1/2 oz St. George Terroir Gin (*)\n1 1/2 oz Punt e Mes\n1/4 oz Génépi des Alpes Liqueur\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.\n(*) The drink was made for me batched up as a 2:1 drink, but Scott prefers it as the 1:1 listed above.\nAfter my double shift two Wednesdays ago, I made my way down Mass Ave to meet up with Andrea at Rendezvous. For a post-work drink, I asked bartender Scott Holliday for the Dragon's Bane and for any history behind it. Scott explained how he was bewitched by the St. George Terroir Gin and was not incredibly satisfied with any combination until he made a Martinez. With a little tinkering, he created the Dragon's Bane as an advanced Martinez; I assumed the name was a reference to St. George, the Crusades-era knight who slayed a dragon.\nThe Dragon's Bane began with a lemon oil aroma that later gave way to more evergreen notes. A grape sip led into an intensely herbal and spruce swallow from the gin and Génépi that was balanced by bitter notes from the Punt e Mes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rzoUH9mfERZmApk77B_-uynwSYLm8TcPq2NLqdr8gyJ8gwMQ82lQb-ZYLbzPEX2e94tv_Ii2y4WkTc7sNIQSt4UvCeDFCS3o2KCw9zzMHarWmsd3qZSPaYcDTuDeXMiU2T3O_Hw6Xfw3/s320/dragonbane0052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rzoUH9mfERZmApk77B_-uynwSYLm8TcPq2NLqdr8gyJ8gwMQ82lQb-ZYLbzPEX2e94tv_Ii2y4WkTc7sNIQSt4UvCeDFCS3o2KCw9zzMHarWmsd3qZSPaYcDTuDeXMiU2T3O_Hw6Xfw3/s800/dragonbane0052.jpg", "comment_count": 0 }, { "title": "endicott cobbler", "url": "https://cocktailvirgin.blogspot.com/2014/04/endicott-cobbler.html", "published": "2014-04-01T09:14:00.000-04:00", "updated": "2017-07-11T18:19:53.270-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "*original", "averna", "bitters (Peychaud's)", "pear liqueur", "sherry" ], "ingredients": [ "1 1/2 oz Lustau Dry Amontillado Sherry", "1 1/2 oz St. George Spiced Pear Liqueur", "1 oz Averna", "2 dash Peychaud's Bitters" ], "instructions": "Build in a Collins glass and gently stir. Fill with crushed ice and gently stir again. Add a straw and garnish with an orange twist.", "body_text": "1 1/2 oz Lustau Dry Amontillado Sherry\n1 1/2 oz St. George Spiced Pear Liqueur\n1 oz Averna\n2 dash Peychaud's Bitters\nBuild in a Collins glass and gently stir. Fill with crushed ice and gently stir again. Add a straw and garnish with an orange twist.\nFor the new cocktail menu at Russell House Tavern, bar manager Sam Gabrielli commented that he liked the sherry drinks that I made for certain guests, and he requested that I come up with a Sherry Cobbler for the menu. After tinkering a bit, I became hung up on the equal parts dry amontillado-Cynar combination but could not figure out a third ingredient to round out the drink. One evening after my shift, I wandered down to Brick & Mortar and found a seat in front of Matthew Schrage. When I explained my conundrum, Schrage recommended St. George's\nSpiced Pear Liqueur\nand made a half scale version that rather worked. I fixed up the proportions and made a drink for Sam; Sam declared that while he liked the drink, it was a bit on the bitter side for a random guest to order it off the menu. Therefore, I swapped the amaro to Averna, brought the pear forward, and added Peychaud's Bitters to dry it out a touch. For a name, I stuck with the pear theme and paid tribute to the oldest living cultivated fruit tree in North America, the Endicott Pear Tree. The tree resides just north of here in Danvers, MA, and is still producing fruit after being planted 380-plus years ago.\nThe drink itself went live on the menu last night and was designed not only for flavor but ease and speed for assembly (although perhaps not as quick to build as the\nScaffa\nfor my night at the Blue Room). Once assembled, the twist added sweet orange accents to the drink's sweet fruit notes. A caramel and grape sip gave way to a pear, nutty, herbal, and lightly spiced swallow. While it is a touch on the sweeter side at first, it becomes less so with ice melt over time. Overall, I was impressed at how the high acidity of amontillado sherry functioned as a backbone here to build the rest of the drink around. Perhaps the Cobbler would be better in the Fall when pear flavors are more common, but Cobblers are perfect for the upcoming warmer weather.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN01D0HbzUWcTU88_1bsFb7OCbUS0FwzXWAEWol_4wS5K-p5VIsZHCOZadIDK-ZCACV2lN0oY-2RrttGNUpbnt27CDXbop8JUlxz0nHAOs4a-YcBHXf49TWF8hQVgKyef0UJ-DBoPR-sD/s320/Endicott_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN01D0HbzUWcTU88_1bsFb7OCbUS0FwzXWAEWol_4wS5K-p5VIsZHCOZadIDK-ZCACV2lN0oY-2RrttGNUpbnt27CDXbop8JUlxz0nHAOs4a-YcBHXf49TWF8hQVgKyef0UJ-DBoPR-sD/s800/Endicott_400.jpg", "comment_count": 0 }, { "title": "power, corruption, & lies", "url": "https://cocktailvirgin.blogspot.com/2014/04/power-corruption-lies.html", "published": "2014-04-02T09:21:00.000-04:00", "updated": "2017-07-11T18:19:19.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Josh Childs", "source": "Starlite", "year": null }, "categories": [ "#trina's starlite lounge", "aperol", "cognac", "falernum", "lime juice" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "3/4 oz Aperol", "1/2 oz Velvet Falernum", "1/2 oz Lime Juice", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n3/4 oz Aperol\n1/2 oz Velvet Falernum\n1/2 oz Lime Juice\n1 pinch Salt\nShake with ice and strain into a coupe glass.\nTwo Fridays ago, I desired a drink after my shift so I took a detour down Beacon Street on my way home. That night, Jess Li and Emma Hollander were behind the bar, and it was to be Emma's last Friday night behind the stick. No, she had to explain that she was not leaving Starlite, but switching to a more managerial role while still bartending on Sundays and Mondays. For a first cocktail, I asked Jess for the Power, Corruption, and Lies and inquired if new bartender Tony Iamunno had crafted this one since it was a name he might come up with. Instead, it was Josh Childs who perhaps paid tribute to the 1983 New Order album.\nOnce mixed, the drink offered a lime and brandy aroma. Citrus combined with fruit notes from the Aperol on the sip, and the swallow began with the Cognac and ended with an Aperol and falernum's clove finish. I would be curious to taste this one with and without the salt to figure out how it modified the flavor components in this very drinkable Tiki-style libation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxwH7wuyiYKPl7swkxSsgvclDJRXAGa4d7mPqTRnb1fZHlBAED2cBmfnURLUGHIjDup5PluqibAO87_m6b88yxhJRwmwK49drd9z7YFFFRzNeiAjQq3-PPGanr4NUL7vsuqBohq9tIE0l/s320/powercorrupt0054.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGYM2J7fX61o9fhff_F-GVj69XRZOhOitcKHXvqIJkN-5npOIz0MQTVTQT9t-jzX2ebEmptTwMpU29x9nwX4doza3qbWJLOqzV6k9YcQPP9jykPZxRwKSIeRyPS5WSP3wLZ7-XXnE_pP8/s320/fridgeissad.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxwH7wuyiYKPl7swkxSsgvclDJRXAGa4d7mPqTRnb1fZHlBAED2cBmfnURLUGHIjDup5PluqibAO87_m6b88yxhJRwmwK49drd9z7YFFFRzNeiAjQq3-PPGanr4NUL7vsuqBohq9tIE0l/s800/powercorrupt0054.jpg", "comment_count": 2 }, { "title": "battle over dutch", "url": "https://cocktailvirgin.blogspot.com/2014/04/battle-over-dutch.html", "published": "2014-04-03T09:23:00.001-04:00", "updated": "2017-07-11T17:38:25.606-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "merrill" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Byron Lepine", "source": "Merrill & Co.", "year": null }, "categories": [ "#merrill", "creme de cacao", "lemon juice", "sherry", "swedish punsch" ], "ingredients": [ "1 oz Lustau East India Sherry", "1 oz Kronan Swedish Punsch", "1/2 oz Tempus Fugit Crème de Cacao", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Twist a lemon peel over over the top.", "body_text": "1 oz Lustau East India Sherry\n1 oz Kronan Swedish Punsch\n1/2 oz Tempus Fugit Crème de Cacao\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass. Twist a lemon peel over over the top.\nTwo Sundays ago, Andrea was in the mood to go to Myers & Chang for dinner. Afterwards, we ventured the several blocks walk to visit Merrill & Co. for a nightcap where we were greeted by bartender Byron Lepine. For a start, Andrea requested the Battle Over Dutch which was one that I was eying for the pairing of Swedish Punsch and sherry has worked well together in drinks like the\nCapetown\nand\nTarpon\n. Once mixed, it offered a lemon oil aroma over the Swedish Punsch's tea and spice notes. A sweet grape and lemon sip gave way to a swallow filled with the punsch's funk, a light nuttiness from the sherry, and a chocolate finish. The Battle Over Dutch gained a touch of sweetness when it warmed up though, but overall, the ingredients made for a great combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfDdTpZJQgMhQsubPD0EifU1x5fUAc8XuTPf0Ka7nbpcNi_WJm2_UQwUNiVJrubZ4tM8KBe3UPyNcCjCzxXIDwi8dVzjLg-DxUyQ-ofnPAXNnFOus7I3u24gupxzwKd48tR00RCglQU8r/s320/battledutch0058.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfDdTpZJQgMhQsubPD0EifU1x5fUAc8XuTPf0Ka7nbpcNi_WJm2_UQwUNiVJrubZ4tM8KBe3UPyNcCjCzxXIDwi8dVzjLg-DxUyQ-ofnPAXNnFOus7I3u24gupxzwKd48tR00RCglQU8r/s800/battledutch0058.jpg", "comment_count": 0 }, { "title": "two stone", "url": "https://cocktailvirgin.blogspot.com/2014/04/two-stone.html", "published": "2014-04-04T09:20:00.000-04:00", "updated": "2017-07-11T17:37:51.803-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "merrill" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Byron Lepine", "source": "Merrill & Co.", "year": null }, "categories": [ "#merrill", "bitters (Angostura)", "curacao", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1 oz Lustau East India Sherry", "1/4 oz Pierre Ferrand Dry Curaçao", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Flame an orange twist over the top.", "body_text": "2 oz Rittenhouse Rye\n1 oz Lustau East India Sherry\n1/4 oz Pierre Ferrand Dry Curaçao\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Flame an orange twist over the top.\nFor my first drink at Merrill & Co., I asked bartender Byron Lepine for the Two Stone which seemed like an interesting riff on a Manhattan that utilized sherry instead of vermouth. Once in a glass, the Two Stone offered an orange and smoke aroma. Grape and malt on the sip led into rye's heat on the swallow followed by an orange and nutty combination and a spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsz91XlTUXFUoJfIyPsElXK8y7sAVcViVrFmGC1VSQQneZisGc87ZsqFYT3KgoK1w6Uv3wJgXmASUSyAN70vPoQwdla1cqcBpVv6mbGXE5uixa6EyjaRK5EkXN2dZxDn6W-NxnlcsnJ7r/s320/twostone0059.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsz91XlTUXFUoJfIyPsElXK8y7sAVcViVrFmGC1VSQQneZisGc87ZsqFYT3KgoK1w6Uv3wJgXmASUSyAN70vPoQwdla1cqcBpVv6mbGXE5uixa6EyjaRK5EkXN2dZxDn6W-NxnlcsnJ7r/s800/twostone0059.jpg", "comment_count": 0 }, { "title": "laughing boy", "url": "https://cocktailvirgin.blogspot.com/2014/04/laughing-boy.html", "published": "2014-04-07T09:26:00.000-04:00", "updated": "2017-07-11T17:37:19.847-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "amaro", "bitters (aromatic)", "bitters (orange)", "fernet-branca", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Plantation Barbados 5 Year Rum", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Fernet Branca", "1/2 oz Amaro Meletti", "1 dash House Aromatic Bitters", "1 dash House Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large cube. Garnish the ice cube with a pinch of salt and garnish the drink with a lemon twist.", "body_text": "1 1/2 oz Plantation Barbados 5 Year Rum\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Fernet Branca\n1/2 oz Amaro Meletti\n1 dash House Aromatic Bitters\n1 dash House Orange Bitters\nStir with ice and strain into a rocks glass with a large cube. Garnish the ice cube with a pinch of salt and garnish the drink with a lemon twist.\nTwo Mondays ago, we stopped into Deep Ellum for dinner. For a cocktail, I selected the Laughing Boy which just appeared on their menu. The pairing of Fernet Branca and Meletti stood out for it is one that bar owner Max Toste rather enjoys, and the drink did remind me of the one I dubbed the\nBrooklyn Roasting Company\n. Instead of coffee notes in that one, this one had sweet vermouth and utilized the salt on the ice cube trick made famous in the Little Giuseppe.\nThe Laughing Boy offered lemon oil aroma over that of aged rum notes. A caramel sip from the amaros gave way to the dark rum on the beginning of the swallow. Finally, the swallow finished with a medley of herbal, menthol, and floral notes that were softened as the ice melt brought salt into the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaUHRRnC1P4cWUETi9GaXf3VPzCHOUpJHk3nAG3BF_WEHJ1K5vUZMlU5fpBD25uNe5FgCXHwo_QPy9BMcvjGRnlxzWNQcQbTFTAdV2hZq_3h-9Y9Tn3N7Wbf6iLxUrFYtdwQBWdLzDkaP/s320/laughingboy0060.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaUHRRnC1P4cWUETi9GaXf3VPzCHOUpJHk3nAG3BF_WEHJ1K5vUZMlU5fpBD25uNe5FgCXHwo_QPy9BMcvjGRnlxzWNQcQbTFTAdV2hZq_3h-9Y9Tn3N7Wbf6iLxUrFYtdwQBWdLzDkaP/s800/laughingboy0060.jpg", "comment_count": 0 }, { "title": "an end to feral days", "url": "https://cocktailvirgin.blogspot.com/2014/04/an-end-to-feral-days.html", "published": "2014-04-08T09:24:00.000-04:00", "updated": "2017-07-11T17:36:46.823-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Danforth", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "amaro", "averna", "bitters (mole)", "cachaça", "sherry" ], "ingredients": [ "1 1/2 oz Avuá Amburana Aged Cachaça", "1/2 oz Lustau East India Sherry", "1/2 oz Amaro del Capo", "1/2 oz Averna", "2 dash Mole Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Avuá Amburana Aged Cachaça\n1/2 oz Lustau East India Sherry\n1/2 oz Amaro del Capo\n1/2 oz Averna\n2 dash Mole Bitters\nStir with ice and strain into a coupe glass.\nTwo Wednesdays ago after my double shift, I met up with Andrea at West Bridge for a drink. The cocktail that I requested from bartender Chris Danforth was the An End to Feral Days. Chris described how this was his drink and how the cachaça aged in amburana wood gave an interesting spice and smoothness that made it easier for mixing in straight spirits drinks instead of needing to resort to the more common citrus-driven ones. Once mixed, the An End to Feral Days offered a funky grass aroma with dark herbal notes. A grape and caramel sip led into a funky grass and grape swallow with minty and herbal accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pCKZQtDuXv4X47lQLJ_FULutxm47WIiS6to8jvlPssolByLPKFF7qNRMESqZGbF893JNhVv16tve-Tz8TUj5_1bYnDSufcyGPfvJfqcCiXeZGiKwwXzKhj2kBb_GXbSffVcMS21REWST/s320/feraldays0061.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pCKZQtDuXv4X47lQLJ_FULutxm47WIiS6to8jvlPssolByLPKFF7qNRMESqZGbF893JNhVv16tve-Tz8TUj5_1bYnDSufcyGPfvJfqcCiXeZGiKwwXzKhj2kBb_GXbSffVcMS21REWST/s800/feraldays0061.jpg", "comment_count": 0 }, { "title": "blow-up", "url": "https://cocktailvirgin.blogspot.com/2014/04/blow-up.html", "published": "2014-04-09T09:25:00.000-04:00", "updated": "2017-07-11T17:36:00.306-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Mike Fleming", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "amaro", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Tanqueray Gin", "1 oz Dimmi Liqueur", "1 oz Amaro del Capo", "1 oz Carpano Antica Sweet Vermouth" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon over the top.", "body_text": "1 oz Tanqueray Gin\n1 oz Dimmi Liqueur\n1 oz Amaro del Capo\n1 oz Carpano Antica Sweet Vermouth\nStir with ice and strain into a cocktail glass. Twist a lemon over the top.\nFor Andrea's first drink at West Bridge, she asked bartender Chris Danforth for the Blow-Up. Chris described how it was a creation of bartender Mike Fleming, but I neglected to ask if it was named after the late 1960s film. Once mixed, the Blow-Up shared a lemon aroma that led into a grape sip with bright citrus notes. Next, the swallow offered the gin followed by the amaro's caramel giving way to an herbal and menthol finish. Indeed, Andrea commented how this drink would make for a perfect aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLmAg7pRV_s1y0PoySg5KJzd5fnK1W-O_yLj_efbNbMnAMXQ8RIzjL2LKd1WxyybtZgGGY8R6Tm3c04lfXA5M_BunLpHylPcQ3t1WyUmRZk1KvIEmOxFEjaOrEwOyN1gVNtFcu_zo22BC/s320/blowup0062.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLmAg7pRV_s1y0PoySg5KJzd5fnK1W-O_yLj_efbNbMnAMXQ8RIzjL2LKd1WxyybtZgGGY8R6Tm3c04lfXA5M_BunLpHylPcQ3t1WyUmRZk1KvIEmOxFEjaOrEwOyN1gVNtFcu_zo22BC/s800/blowup0062.jpg", "comment_count": 0 }, { "title": "d.c. flip", "url": "https://cocktailvirgin.blogspot.com/2014/04/dc-flip.html", "published": "2014-04-10T21:24:00.000-04:00", "updated": "2017-07-11T17:34:12.427-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Chris Danforth", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "egg", "falernum", "grenadine", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Plantation 3 Star Silver Rum", "3/4 oz Old Monk Rum", "1/2 oz Velvet Falernum", "3/4 oz Cocchi Americano Rosa", "1/2 oz Grenadine", "1 Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass, twist an orange peel over the top, and garnish with freshly grated cinnamon.", "body_text": "3/4 oz Plantation 3 Star Silver Rum\n3/4 oz Old Monk Rum\n1/2 oz Velvet Falernum\n3/4 oz Cocchi Americano Rosa\n1/2 oz Grenadine\n1 Egg\nShake once without ice and once with ice. Strain into a cocktail glass, twist an orange peel over the top, and garnish with freshly grated cinnamon.\nFor my final drink at West Bridge, I requested the D.C. Flip from bartender Chris Danforth for I had not had an egg drink in quite a while. Chris described how the Flip as a collaborative effort of a few of the bartenders; moreover, he explained that the \"D.C.\" stands for District of Columbia as a riff on the\nEl Presidente\n. Once prepared, the D.C. Flip greeted the nose with orange oil and cinnamon notes. A creamy sip shared fruit flavors from the grenadine and Cocchi Americano Rosa, and it led into a rum, clove spice, and lime swallow. Over time, the cinnamon from the garnish entered into the flavor profile on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaEQkVyPLWY0jtwn-7qoHhxIacVmXKwG_Q-irpL5Kz9szt9A4kuIKPAOyCOQBTNlRLppynCc_D3bMxhFnqC3F8Hbfmy_AkAY9wGuXNbdIUtPNNWzHmFenvonyzNRpnGMLxn6T5x6dwonh/s320/dcflip0063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaEQkVyPLWY0jtwn-7qoHhxIacVmXKwG_Q-irpL5Kz9szt9A4kuIKPAOyCOQBTNlRLppynCc_D3bMxhFnqC3F8Hbfmy_AkAY9wGuXNbdIUtPNNWzHmFenvonyzNRpnGMLxn6T5x6dwonh/s800/dcflip0063.jpg", "comment_count": 0 }, { "title": ":: twelve buzz-worthy boston bartenders ::", "url": "https://cocktailvirgin.blogspot.com/2014/04/twelve-buzz-worthy-boston-bartenders.html", "published": "2014-04-12T07:51:00.000-04:00", "updated": "2017-07-11T17:33:40.597-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "MC Slim JB\nbestowed a great honor by including me in his article\nPouring Reign: Twelve Buzz-worthy Boston Bartenders Spill All\nin the\nImproper Bostonian\n. The magazine itself comes out Monday but the online version came out last night! Check out the link for the interviews and the photos of myself and 11 other Boston bartenders who Slim picked out, but here are some of the interview questions that ended up on the cutting room floor (or were greatly abridged):\nMeasure or free-pour?\nI originally thought I was only going to jigger everything, but after working a few busy brunches, I got tired of the amount of washing it took to get all traces of serrano pepper-infused mezcal that we use in our Mezcal Mary out of a jigger. I tested out my free pour, and my count is pretty solid for a 2 ounce pour. I will not free pour for anything other than simple drinks like Highballs and Bloody Marys though.\nMost annoying customer behavior?\nImpatience, feelings of entitlement, and lack of sense of humor when things get busy. If guests want a more perfect experience, they should go on the off hours and slower nights. Then again, that suggestion would fall on deaf ears to those types.\nWhat’s the best day of the week and time of day for a customer to engage you in a leisurely, educational five-minute conversation about drinks?\nLately, I work mostly day shifts during the week that only can get busy during the lunch burst and the pre-dinner rush. Still, I can generally find time to talk to guests at length save for some Fridays, holidays, and brunch shifts, especially if they are fine with interruptions as I attend to drink tickets and other guests.\n(Postnote: since I did the interview, I gained a semi-regular Wednesday night 6-10pm shift -- check the OnTheBar app for confirmation.)\nWhat’s your typical end-of-shift drink?\nWhen I have worked nights, it has been Fernet Branca and/or a shift beer from our bottle and cans collection. During the day, my shift drinks have to be done elsewhere. Often, I just wait until I get home, but on a bad day, it's often stopping in somewhere close by or on the way home for a beer unless I can think of an out of the way place that has a new cocktail on their menu to check out for the blog.\nDr. Bartender, what’s the best cure for my hangover?\nFor settling the stomach, ginger beer or Angostura Bitters works well, as does dried candied ginger. For the headache, Advil and coffee will be your friend. Getting fluids is key, but water alone will not provide the lost electrolytes. I am a fan of toughing it out, but if the malaise cannot be shaken by mid-afternoon, sometimes a single drink can even things out.\nWhat bartender or bar manager, currently working or retired, is your first-ballot lock for entry into Boston’s Bartending Hall of Fame?\nJohn Gertsen\nfor having a vision and enacting on it to elevate Boston’s stature in the cocktail world, and\nJosh Childs\nfor showing that keeping it simple and focusing on warmth and hospitality is just as important as what is in the glass if not more so.\nOffer a sentence or two of advice to aspiring bartenders:\nTwo sayings that stick in my head are\nSam Treadway\n's \"Bartending is about watering down spirits and babysitting adults\" and\nJohn Gertsen\n’s \"If you know where everything lives and know how to smile, you'll be a great bartender.\" Both of those sayings remove the ego-driven ideals that plague a lot of bartenders, for a great bartender is one that makes the guests feel special and not one that reinforces the idea that the bartender is the star. And lastly, always keep learning. Read, taste, discuss. And know when guests just want a drink instead of even a hint of pleasantries much less a lecture.\nSay a few words about your most influential bartending mentor; name them if you like, too:\nI would be remiss if I did not name\nSam Gabrielli\nwho helped shape me from a restaurant industry newbie into a bartender. I am also thankful for fellow bartender\nAdam Hockman\n; when I have complained about certain situations, instead of just giving me a \"that sucks\" reply, he offers solid advice gathered from his years of experience behind the stick.\nWhat's the most surprisingly useful life skill that bartending has taught you?\nAlways be closing. Bartending is a job that relies on salesmanship, and less about glorified ideals. Success at previous jobs meant completing projects by a deadline, but that was not tied to my salary which was pretty much fixed. One of the barbacks agreed that learning to close is an important life skill, whether for money or for romance, that should be learned as early in life as possible. Indeed, the movie Glengarry Glen Ross has taught me that coffee’s for closers.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUchLiPgoU1pdNXcNIUWORSZovDyfwER_IPsuzubye2mFnaTplhTMmGdCHiQdf3YlW_xADUBGlVLgCS_bJ6NDQeA9xRt-XLjctv8qBT95GATBKD6cVwYG8QMt8-QJoqX06PhQczJ2-nfr/s320/improper_cover.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUchLiPgoU1pdNXcNIUWORSZovDyfwER_IPsuzubye2mFnaTplhTMmGdCHiQdf3YlW_xADUBGlVLgCS_bJ6NDQeA9xRt-XLjctv8qBT95GATBKD6cVwYG8QMt8-QJoqX06PhQczJ2-nfr/s800/improper_cover.jpg", "comment_count": 1 }, { "title": "pair of queens", "url": "https://cocktailvirgin.blogspot.com/2014/04/pair-of-queens.html", "published": "2014-04-14T08:00:00.000-04:00", "updated": "2017-07-11T17:33:02.019-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Bulleit Rye", "3/4 oz Ramazzotti Amaro", "1/2 oz Lustau Amontillado Sherry", "1/4 oz Fraise de Bois" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist-cherry flag.", "body_text": "1 1/2 oz Bulleit Rye\n3/4 oz Ramazzotti Amaro\n1/2 oz Lustau Amontillado Sherry\n1/4 oz Fraise de Bois\nStir with ice and strain into a cocktail glass. Garnish with an orange twist-cherry flag.\nA few Sundays ago, we made the trek up to Woburn to have dinner at Sichuan Garden II. There, bartenders Ran Duan and Vannaluck Hongthong welcomed us and found us a pair of seats at the end of the bar. When I spotted the Pair of Queens on the drink menu, I figured that if it was good enough to propel Ran into the Northeast regional finals for Diageo's World Class competition, it would be a good enough place to start. Wish Ran good luck for the next stage of the competition is April 23!\nOnce Ran made his drink, it greeted me with a orange oil aroma that brightened the darker notes from the Ramazzotti and Luxardo cherry. Next, the sherry and amaro provided a grape and caramel sip, and finally, the swallow shared the rye flavors, the sherry's nuttiness, and a dark fruit note from a combination of the sherry, Ramazzotti, and wild strawberry liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJZ-AW309IrZTWYzSAIEbDL7k92_P3pEtSizUhMPyJvAosC2tpvC6y5FeTB3FH5MWmsWNBpDKoA0fwH8bFR7WBtXfV_y8JdQ2IlLD1F2IfAzUL9sasX8NE9JBO7YYD2ALKL5BObIBp0Lw/s320/pairqueens0065.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJZ-AW309IrZTWYzSAIEbDL7k92_P3pEtSizUhMPyJvAosC2tpvC6y5FeTB3FH5MWmsWNBpDKoA0fwH8bFR7WBtXfV_y8JdQ2IlLD1F2IfAzUL9sasX8NE9JBO7YYD2ALKL5BObIBp0Lw/s800/pairqueens0065.jpg", "comment_count": 0 }, { "title": "[queen's slipper]", "url": "https://cocktailvirgin.blogspot.com/2014/04/queens-slipper.html", "published": "2014-04-15T09:21:00.003-04:00", "updated": "2017-07-11T17:32:23.829-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran", "source": "the Baldwin Bar in Woburn's Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "averna", "rum", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Carpano Antica Sweet Vermouth", "1/2 oz Nux Alpina Walnut Liqueur", "1/2 oz Averna" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top.", "body_text": "1 oz Smith & Cross Rum\n1 oz Carpano Antica Sweet Vermouth\n1/2 oz Nux Alpina Walnut Liqueur\n1/2 oz Averna\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top.\nFor a second drink at the Baldwin Bar in Woburn's Sichuan Garden II, Ran asked if I wanted \"something weird\" that he had been working on. While it lacked a name, I dubbed it the \"Queen's Slipper,\" a name of an Australian playing card brand as a follow up to the\nPair of Queens\ndrink (and because the Smith & Cross does add some funk). Once mixed, it offered an orange oil, grape, and Jamaican rum funk to the nose. Next, the sip was mostly about the Carpano Antica's robust grape notes, and the swallow's flavor highlight was how well the Smith & Cross funk melded with the Averna and walnut for an earthy finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RNICSmG1wQ-KHuUZqnkWKgg6ApMDcnaGjlZjj8-XmBk4PDbyfTs0P0w-3mA4AtR-0fnnf96bNO0rYikvty6-IIpmpDRmpewS-TARnDDwlNArPFEioNkT_I4kzwc-fAhNrPMOSIyAnetm/s320/sichuan0066.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RNICSmG1wQ-KHuUZqnkWKgg6ApMDcnaGjlZjj8-XmBk4PDbyfTs0P0w-3mA4AtR-0fnnf96bNO0rYikvty6-IIpmpDRmpewS-TARnDDwlNArPFEioNkT_I4kzwc-fAhNrPMOSIyAnetm/s800/sichuan0066.jpg", "comment_count": 0 }, { "title": "apparition", "url": "https://cocktailvirgin.blogspot.com/2014/04/apparition.html", "published": "2014-04-16T09:25:00.000-04:00", "updated": "2017-07-11T17:31:32.964-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Jared Sadoian", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro nonino", "beer", "gin", "lemon juice", "tea" ], "ingredients": [ "3/4 oz Cold River Gin", "1/2 oz Amaro Nonino", "1/2 oz Earl Grey Tea Syrup", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a flute glass. Top with ~3 oz Lambise Belgian Lambic.", "body_text": "3/4 oz Cold River Gin\n1/2 oz Amaro Nonino\n1/2 oz Earl Grey Tea Syrup\n1/4 oz Lemon Juice\nShake with ice and strain into a flute glass. Top with ~3 oz Lambise Belgian Lambic.\nA few Tuesdays ago, Andrea and I were in Central Square, and we headed over to Craigie on Main for a nightcap where bartenders Ann Thompson and Jack Styczynski were behind the bar. For a drink, I asked Ann for the Apparition, a beer cocktail created by beverage director Jared Sadoian. Once prepared, it offered juniper and bergamot aromas from the gin and Earl Grey tea syrup, respectively; over time, the nose gained funk notes from the beer that worked rather well with the orangy ones from the tea. Next, the sip shared carbonated caramel and malty flavors with a lot of body and mouthfeel, and the swallow began with gin followed by herbal notes and a bergamot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirESmd4TfXpoP6PtRsqbdkZLOimOe8j5BfAGh8AfHnxRDV3CFO4tvligxsxDmLoJgHuQgw5BJ5yazE_KdhEFNdkHFy21YZJUis7weBL1UaW7bWT00wHNbUx-RU1XiG20P-QzChTTSDH1FM/s320/apparition0068.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirESmd4TfXpoP6PtRsqbdkZLOimOe8j5BfAGh8AfHnxRDV3CFO4tvligxsxDmLoJgHuQgw5BJ5yazE_KdhEFNdkHFy21YZJUis7weBL1UaW7bWT00wHNbUx-RU1XiG20P-QzChTTSDH1FM/s800/apparition0068.jpg", "comment_count": 0 }, { "title": "poppin' tags", "url": "https://cocktailvirgin.blogspot.com/2014/04/poppin-tags.html", "published": "2014-04-17T09:33:00.001-04:00", "updated": "2017-07-11T17:30:59.049-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Caleb Linton", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "campari", "gin", "orange juice", "soda", "swedish punsch" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Campari", "1 oz Kronan Swedish Punsch", "1 oz Orange Juice" ], "instructions": "Shake with ice and strain into a Collins glass. Top with ice and ~3 oz soda water, and garnish with an orange twist.", "body_text": "1 oz Beefeater Gin\n1 oz Campari\n1 oz Kronan Swedish Punsch\n1 oz Orange Juice\nShake with ice and strain into a Collins glass. Top with ice and ~3 oz soda water, and garnish with an orange twist.\nOne of the new drinks on the Russell House Tavern is the Poppin' Tags created by Caleb Linton. In his beta testing days, he was dubbing this \"Negroni Juice\" as an easy drinking variation on an Americano or Negroni. The Swedish Punsch provides the extra botanicals, sweetness, and depth that sweet vermouth would otherwise provide, and orange juice along with the soda water help to smooth out the Campari to make this even more refreshing. There is the possibility that Caleb was also influenced by State Park where he has requested Campari Highballs with orange soda off of the soda gun. Bar manager Sam Gabrielli loved the recipe but switch the name for the menu; Sam paid tribute to how Caleb's resemblance to Macklemore has been mentioned by various people, and he named it the Poppin' Tags after Macklemore's Thrift Store song. Caleb may violently glare at you if you mention the resemblance though.\nThe Poppin' Tags began with an orange oil nose that was accented by the Campari. A carbonated orange juice sip led into gin, Campari, and the Punsch's tea flavors on the swallow. Overall, this is an Americano variation perfect for the upcoming warm weather patio season.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQEh_9ow6aaKGqCbLdMf0AABERgbVkNV84ToqaIprEfmk059ojey6mXq1GfZqfLMjShGoLoWnsR1DtNyLXdlFmLxQl6ahOgpkWlrlv6KqLtuYQ-o6nYtHoj8bAJwjNCFQFGSN8uGjfSIc/s320/poppintags0069.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQEh_9ow6aaKGqCbLdMf0AABERgbVkNV84ToqaIprEfmk059ojey6mXq1GfZqfLMjShGoLoWnsR1DtNyLXdlFmLxQl6ahOgpkWlrlv6KqLtuYQ-o6nYtHoj8bAJwjNCFQFGSN8uGjfSIc/s800/poppintags0069.jpg", "comment_count": 1 }, { "title": "strawberry lemon froth", "url": "https://cocktailvirgin.blogspot.com/2014/04/strawberry-lemon-froth.html", "published": "2014-04-19T20:05:00.001-04:00", "updated": "2017-07-11T17:30:18.068-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "egg white", "lemon juice", "sugar" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXIV) was picked by Scott of the\nShake, Strain, & Sip\nblog. The theme he chose was \"Temperance\" which is a novel one for Mixology Monday as a whole, but one well worth investigating seriously. Scott elaborated on the theme with his description of, \"While many of us today think of overly sweet and unimaginative uses of fruit juice combinations when we hear of nonalcoholic beverages, there is a growing resurgence and movement of creating real craft 'mocktails' in cocktail bars around the world... As such, this month's theme challenges you to create unique craft 'mocktails' only limited by your imagination. Perhaps you have an abundance of that homemade lavender syrup sitting in your fridge? Maybe you've been thinking about creating a non-alcoholic version of your favorite cocktail. Or maybe you just wanted an excuse to mix up an Angostura Phosphate you saw in\nImbibe\n. Oh yes, non-potable bitters are fair game here since they are legally classified as nonalcoholic in the states. However, if the Teetotalist inside of you won't allow it, you can go without them. Cheers!\"\nTechnically, the subject of Temperance drinks is not a new one for my Mixology Monday posts, for I did a\nTea Julep\nfor MxMo 49: Tom Waits. In thinking about what sort of libation I would make Tom if he were to stop by, I realized that all the whiskey and Manhattans that he sung about would be poor choices now. Tom has been sober for over two decades, and I set forth to figure out a nonalcoholic beverage to make for him as I have done for friends who did not drink or were the designated driver that night. That post led to me writing a guest spot on the\nFour Pounds Flour\nblog as part of a blog post exchange three years ago. Since I am on my one day off between working 6 shifts in 5 days last week and looking at 7 shifts in 6 days starting tomorrow, I figured that I would recycle and post that work here:\nWhen Prohibition rolled around in 1919, the growing art of American drink making that had gained steam in the mid-19th century came to a screeching halt. Alcohol was banned which did not stop its consumption, but the true craftsmen of the trade either fled the country to pursue their livelihood elsewhere or they changed fields entirely. The quality of alcohol dropped and the drinks made from it were less artful in their design and became more a crafty way to cover over harsh off flavors and stings. Well, it should be said that the growing art in alcoholic drink making in American came to a stop, but those in the Temperance movement seized the opportunity to provide guidance to hosts and hostesses on how to entertain. One of these individuals was Bertha E. L. Stockbridge. Her seminal 1920 book,\nWhat to Drink: The Blue Book of Beverages; Recipes and Directions for Making and Serving Non-alcoholic Drinks for all Occasions\nturned out to be just as valuable and intricate as the liquor-soaked ones of Jerry Thomas and Harry Johnson.\nBertha's first book, the 1918 treatise\nThe Liberty Cook Book: A Guide to Good Living Combined with Economy, with a Comprehensive Section on Up-to-date Canning, Preserving, Pickling, Jelly Making and Drying\n, showcased her culinary strengths from making breakfast cereals to cooking organ meats. While the section on non-alcoholic beverages in the book was rather short, her cookbook did provide the basis for her drink book by working out how to make a variety of flavored and fruit syrups that would become the key components in\nWhat to Drink\n. When Prohibition rolled around a year later, she soon saw the necessity to expound on this topic.\nBertha explained, \"The hostess of to-day will be called upon to serve drinks in her home more than formerly, I imagine, and it were well to go back to the habits and customs of our grandmothers and be prepared to serve a refreshing drink in an attractive manner at a moment's notice.\" To prepare for guests, Bertha recommended having a stock of homemade or commercial syrups and vinegar-based shrubs ready to create satisfying beverages for guests. Since making these ingredients can be time consuming, Bertha offered up recipes to make all of that labor worth the while. One of the great differences between the alcoholic cocktail and the Temperance drink is that the latter often requires more effort to prepare, and time in the kitchen was almost a necessity. If the hostess is entertaining in a Dry way, Bertha offered advice on how to be popular despite eschewing spirits, and these pointers are reminiscent of Harry Johnson's tips in his\nBartender's Manual\non how to run a bar. On a more spiritual side, the book's forward presented a parody of the Persian poet Omar Khayyám that read, \"A Box of Chocolate underneath a bough,/An Ice Cream Cone, some Lemonade and Thou/Beside me singing in the Wilderness/Make Prohibition Paradise enow.\" With a bit of time and effort, non-alcoholic drinks could perhaps be part of even a modern day Paradise, too.\nIn this day and age when alcohol is allowed again, nonalcoholic drinks still play a large role in entertaining guests. Between designated drivers, religious abstainers, pregnant women, people on medication, recovering alcoholics, and children, there are numerous reasons to prepare this sort of drink even at a Wet party. A good host or hostess should respect these guests and try to provide something more than a bottle of soda as the rest are served intricate and exotic alcohol-laden beverages. After my first dabbling with Bertha's recipes in making the\nTea Julep\nI was intrigued at the craftsmanship of the recipes and how well the flavor combinations held up today. While some of the recipes are quick to prepare, others require longer periods of steeping and infusing not to mention a variety of pre-made syrups; however, the efforts are worth it. Here are two more drinks from Bertha Stockbridge's\nWhat to Drink\n:\nGeorgia Mint Julep\n• 1 tsp Lemon Juice\n• 1 tsp Powdered Sugar\n• 1/4 cup Peach Syrup (*)\n• 3/4 cup White Grape Juice\n• 3 sprays Mint\nIn a tall goblet, crush a spray of mint at the bottom of the glass. Add sugar, a little water, and lemon juice; stir until sugar is dissolved. Add peach syrup and grape juice, and stir. Fill with crushed ice and garnish with the rest of the mint sprays. Note: we made this drink 3/4 scale to fit our Julep cups.\n(*) Peach syrup: While Bertha Stockbridge provided a more complicated peach syrup recipe, I followed my old standby. I used one package of frozen (10 oz) peach slices and added it to 8 oz water and 8 oz sugar in a pot. Bring to a boil with stirring. Cover, turn down the heat, and simmer for 30 minutes. Let cool (overnight is fine), and squeeze and strain through a tea towel. The syrup will keep for a few weeks in the refrigerator. Fresh peaches can be used, but once you simmer them, the extra value in this freshness is lost.\nWhile the traditional\nGeorgia Mint Julep\nwas Bourbon based with muddled peach and sugar syrup, Bertha's Temperance version captures the essence of it save for some of the Bourbon notes. The grape and peach make a nice flavor combination that works rather well with the mint. Unlike the alcoholic version, this Julep cup was not able to acquire the beautiful frost on the outside of our silver Julep cups. What is lost in the strength of the spirit in terms of drinking satisfaction is gained in the larger volume of this sweet drink.\nStrawberry-Lemon Froth\n• 1 Egg White\n• Juice 1/2 Lemon (1 oz)\n• 3/4 cup Water\n• 2 tsp Sugar\n• 1/2 dozen Strawberries\nMuddle all the strawberries (save for one) with sugar in the bottom of a cocktail shaker. Add lemon juice, water, and ice, shake, and double strain (use a fine strainer) into a tall glass. Separately, beat an egg white into a meringue and stir stiffly into the drink. Garnish with a strawberry. Note: strawberries back in the 1920's were a lot smaller than the large ones commonly found today; therefore, I muddled 3 medium-large strawberries instead of the 5 in the recipe.\nI am not sure what precise drink recipe Bertha was trying to replicate, but there were gin and egg white-based Froth (or Froth Blower) drinks in the cocktail literature and a number of other drinks with strawberry and lemon juice. While the egg white might seem a little scary, it produces a light, creamy topping that can be stirred into the body of the drink. My egg whites were rather stiffly beaten which made it difficult to stir in especially with our glasses being rather full. Regardless, the drink started with a delightful strawberry aroma. The creamy meringue gave way to a slightly tart lemon sip and a strawberry swallow. Over successive sips, the strawberry notes increased in intensity. The only change I would make would be to drop the water to 3-4 ounces for the drink seemed a little thin; perhaps, this is my bias toward more potent and shorter alcohol based drinks.\nThe value of Bertha Stockbridge’s recipes, even in these days post-Prohibition, is that there will always be people who do not drink alcohol. Moreover, these guests deserve to be pampered just as much as the drinkers in the group do. True, many of Bertha's recipes in\nWhat to Drink\nare rather labor intensive, but many of them scale up rather well, and the extra effort will definitely be appreciated. Lastly, even if you are in the mood for a stiffer drink, these recipes can be useful. The back cover of our reprint reads, \"However, if one were to add a drop or two of Bathtub Gin to these already tasty drinks, they would only be that much more ‘authentic’ to the period. Wouldn't you agree?\" Cheers!\nThanks to Scott for getting me to reflect back on some of my past experiments with Temperance drinks (although I make plenty at work for the restaurant staff, pregnant ladies, and other guests who choose not to drink), and thanks to the other Mixology Monday-ers who played along with this theme to keep the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1880954362", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeqosNDnXcHIp_NSTWe5B6OJ4Qn5CwBYJNphDsjbjbdPceAg9AabFoTAhZn0Zreqsp_tkFVnuq1DfxoCJSNnhvuc3lXG9FHegQjRWxg-JIhA9aftV0pboM_MkLp4_UIj8G49S5UwCKJ-5/s320/temperance2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c5Hvb-Jl_lzf6IBUE3PIVBqIj4Bi-4trvhqv7c7cA7xmoCIesVEHGgC7cgpl2c_H_G4vm_DsodRebOXRfd130gPAaZsnHJpVlhnJpJut5w6b4IhbH5KiadNP5oCUvZVaQQ3Z-Np9SOBA/s320/temperance1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "el profesor", "url": "https://cocktailvirgin.blogspot.com/2014/04/el-profesor.html", "published": "2014-04-21T09:30:00.001-04:00", "updated": "2017-07-11T17:28:16.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Enrique Sanchez", "source": "Mr. Boston Official Bartender's Guide", "year": null }, "categories": [ "benedictine", "bitters (aromatic)", "pisco", "punt e mes" ], "ingredients": [ "1 oz Pisco (Encanto)", "1/2 oz Punt e Mes", "1/2 oz Benedictine", "2 dash Fee's Aromatic Bitters (Fee's Whiskey Barrel Bitters)" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "1 oz Pisco (Encanto)\n1/2 oz Punt e Mes\n1/2 oz Benedictine\n2 dash Fee's Aromatic Bitters (Fee's Whiskey Barrel Bitters)\nStir with ice and strain into a rocks glass. Garnish with a lemon twist.\nTwo Sundays ago, I opened up my copy of the 75th anniversary edition of the\nMr. Boston Official Bartender's Guide\nand spotted the El Profesor. This pisco drink was crafted by Enrique Sanchez, a Peruvian-born bartender working in San Francisco. The recipe appeared much like a pisco\nFort Point\n, so it seemed like a winner. Once prepared, it offered a lemon oil aroma over herbal grape undertones. The grape notes continued on into the sip, and the swallow began with floral and earthy pisco flavors and ended with a herbal, bitter, and cinnamon finish. Over time, the El Profesor gained chocolate notes from the Benedictine on the swallow as the drink approached room temperature.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0470882344", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJelTd5Htcv3ycMSawGxE4Xtl1WqMd0f1uegAXk8SqR1VsRnM527Kvj5q_YRnY6RlFezMjAXAr9CXpEtT90v8plV9hJ7EUmqM6dyY0UAM-sKp2Z97vzOIFX79ZMsTPDIp2Ku7Xzh2WtaWK/s320/profesor0071.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJelTd5Htcv3ycMSawGxE4Xtl1WqMd0f1uegAXk8SqR1VsRnM527Kvj5q_YRnY6RlFezMjAXAr9CXpEtT90v8plV9hJ7EUmqM6dyY0UAM-sKp2Z97vzOIFX79ZMsTPDIp2Ku7Xzh2WtaWK/s800/profesor0071.jpg", "comment_count": 0 }, { "title": "dizzy", "url": "https://cocktailvirgin.blogspot.com/2014/04/dizzy.html", "published": "2014-04-22T09:25:00.001-04:00", "updated": "2017-07-11T17:07:56.945-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "lemon juice", "pineapple juice", "sherry", "whiskey" ], "ingredients": [ "1/3 Whiskey (1 1/4 oz Four Roses Bourbon)", "1/3 Sherry (1 1/4 oz Lustau East India Solera)", "1/3 Pineapple Juice (1 1/4 oz)", "2 dash Lemon Juice (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Whiskey (1 1/4 oz Four Roses Bourbon)\n1/3 Sherry (1 1/4 oz Lustau East India Solera)\n1/3 Pineapple Juice (1 1/4 oz)\n2 dash Lemon Juice (1/4 oz)\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I opened up our 1940 edition of\nThe How and When\nby Hyman Gale and Gerald F. Marco and spotted the Dizzy Cocktail, a tropical-feeling\nAlgonquin\n-like number. For the whiskey, I initially thought that a blended Scotch might work well, but sweetness won out over smoke and I opted for a Bourbon. Once mixed, the Dizzy shared a grape and malt aroma. A bright and crisp pineapple and lemon sip gave way to a sherry and Bourbon combination on the swallow. Overall, the sherry and lemon juice donated a bit more complexity than dry vermouth does in the classic Algonquin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1U6IPUm5PTJ94Xy90QW9Qf_selcWd2_sfWhJkKomxQjIhvFKWXa-08L-fSVEnl5ybyImLKpG3EqGcPCA204LSnpz_hyphenhyphenawllHF4YHoYVPDtr6JbrSUhDPXvdaGST6bVJDtDXaoSF3B2si/s320/dizzy0073.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1U6IPUm5PTJ94Xy90QW9Qf_selcWd2_sfWhJkKomxQjIhvFKWXa-08L-fSVEnl5ybyImLKpG3EqGcPCA204LSnpz_hyphenhyphenawllHF4YHoYVPDtr6JbrSUhDPXvdaGST6bVJDtDXaoSF3B2si/s800/dizzy0073.jpg", "comment_count": 0 }, { "title": "persephone", "url": "https://cocktailvirgin.blogspot.com/2014/04/persephone.html", "published": "2014-04-23T09:28:00.000-04:00", "updated": "2017-07-11T17:07:25.735-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Meaghan Montagano", "source": "Extra Fancy", "year": null }, "categories": [ "campari", "champagne", "cointreau", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Buffalo Trace Bourbon (3/4 oz Four Roses)", "1 oz Gran Classico (3/4 oz Campari)", "1 oz Cointreau (3/4 oz)", "1 oz Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail coupe. Top with 1 oz Prosecco (3/4 oz Gruet Blanc de Blanc) and garnish with an orange twist. ShakeStir", "body_text": "1 oz Buffalo Trace Bourbon (3/4 oz Four Roses)\n1 oz Gran Classico (3/4 oz Campari)\n1 oz Cointreau (3/4 oz)\n1 oz Lemon Juice (3/4 oz)\nShake with ice and strain into a cocktail coupe. Top with 1 oz Prosecco (3/4 oz Gruet Blanc de Blanc) and garnish with an orange twist.\nTwo Saturdays ago, I decided to make a recipe I spotted on the\nShakeStir\nwebsite called the Persphone. The drink, named after the Greek goddess of Spring, was crafted by Meaghan Montagano at Extra Fancy in New York City as her ode to the season. The combination of Gran Classico or Campari with orange liqueur was quite alluring here for it works rather well in drinks like the\nLucien Gaudin\nand\nCaricature\ncocktails.\nOnce strained into a glass, the Persephone offered an orange oil aroma that complemented the Cointreau, and hints of Campari and Bourbon peeked through underneath. A crisp orange, lemon, and white wine sip led into a Bourbon swallow that ended with Campari flavors and a tart citrus finish. With the Bourbon, bitters, bubbles, and orange notes, the Persephone reminded me of a\nSeelbach\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpFLX0WuomINv5eevdlrEEmPF-n396mz50lnO_j42WXCFfHuITkoIgDatmgCd1L7Qqvb1APdfLKaW5ExYXlxPTzMjldgP-z3fhub8IK7sIvhKvexd5NRnqrwIQciPKWswMwqMzaW3XTkB/s320/persephone0076.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpFLX0WuomINv5eevdlrEEmPF-n396mz50lnO_j42WXCFfHuITkoIgDatmgCd1L7Qqvb1APdfLKaW5ExYXlxPTzMjldgP-z3fhub8IK7sIvhKvexd5NRnqrwIQciPKWswMwqMzaW3XTkB/s800/persephone0076.jpg", "comment_count": 0 }, { "title": "fitchett cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/04/fitchett-cocktail.html", "published": "2014-04-24T09:23:00.000-04:00", "updated": "2017-07-11T17:06:44.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "benedictine", "bitters (orange)", "gin", "vermouth (sweet)" ], "ingredients": [ "1 pony Dry Gin (1 oz Death's Door)", "1/4 jigger Benedictine (3/8 oz)", "1/3 jigger Sweet Vermouth (1/2 oz Dolin)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an olive (omitted).", "body_text": "1 pony Dry Gin (1 oz Death's Door)\n1/4 jigger Benedictine (3/8 oz)\n1/3 jigger Sweet Vermouth (1/2 oz Dolin)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with an olive (omitted).\nAfter the Persephone, I opened up our 1940 edition of\nThe How and When\nand spotted the Fitchett Cocktail. The combination of gin, Benedictine, vermouth, and bitters reminded me of Eastern Standard's\nKing's Yellow\nexcept here the vermouth was sweet instead of dry (and it lacks the rinse of apricot brandy). Without the apricot rinse and with a lower amount of Benedictine was the 1895\nFord Cocktail\nas well. I was not able to find much about the Fitchett Cocktail save for one site listing the proportions as 3:2:1 (gin:vermouth:liqueur) instead. The How & When was now, so we mixed it up to the specified small proportions.\nThe Fitchett Cocktail greeted the senses with a juniper and herbal aroma. A sweet grape sip possessed a rich note from the Benedictine. And finally, the swallow offered the gin, Benedictine's herbal notes, and a candied orange note on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-kszcO3Ad2_YLbKQroIgx67lQrlzFmppaaLZN6FBZTGtHbBmpYma39a5L2Ob_KzHr1tDzR_6JiY0RV83Kovz2SY2sFrlEfyF7tCYXaXMBFI-BIw8ZyN0UA8E7SZFjvasbQ76oDAoqWm9/s320/fitchett0077.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-kszcO3Ad2_YLbKQroIgx67lQrlzFmppaaLZN6FBZTGtHbBmpYma39a5L2Ob_KzHr1tDzR_6JiY0RV83Kovz2SY2sFrlEfyF7tCYXaXMBFI-BIw8ZyN0UA8E7SZFjvasbQ76oDAoqWm9/s800/fitchett0077.jpg", "comment_count": 0 }, { "title": "the black mercy", "url": "https://cocktailvirgin.blogspot.com/2014/04/the-black-mercy.html", "published": "2014-04-25T09:30:00.000-04:00", "updated": "2017-07-11T17:06:01.781-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "amaro", "curacao", "honey", "lemon juice" ], "ingredients": [ "2 oz Ramazzotti Amaro", "1/2 oz Bols Orange Curaçao", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Ramazzotti Amaro\n1/2 oz Bols Orange Curaçao\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup\nShake with ice and strain into a coupe glass.\nTwo Sundays ago, Andrea and I ventured down to Stoddard's where bartender Tony Iamunno was working. Out of the new menu items, I narrowed my selections down to two, and from those choices, Tony recommended the Black Mercy. The recipe was his drink, and he named the recipe after a parasitic alien in the\nJustice League Unlimited\ncomic that causes its victims to hallucinate. Actually, I figured it was Tony's menu item due to the Ramazzotti, for he has used it in other drinks like the\nFight in Silence\n, besides the drink structure in general seeming like his.\nThe Black Mercy presented a citrussy nose that shared more orange aromas than lemon. A dark honey and caramel sip was brightened by the lemon juice, and the swallow offered orange peel and lemon notes. Overall, the drink had a cola-like flavor that Andrea found more on the sip and I more on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwynL9a11pWjvnZHuu41IxEuzbsPCQrhq75BdLWb9PMq5KkXN_acjgykb90KxH0MZmTgr_EFLUlogZz79YzxLCwZkbIWZHbyY0OLR-q1_j5-0CfUaWajm6mhvbtrIr5qSKf_RzKdBfnSg/s320/blackmercy0078.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwynL9a11pWjvnZHuu41IxEuzbsPCQrhq75BdLWb9PMq5KkXN_acjgykb90KxH0MZmTgr_EFLUlogZz79YzxLCwZkbIWZHbyY0OLR-q1_j5-0CfUaWajm6mhvbtrIr5qSKf_RzKdBfnSg/s800/blackmercy0078.jpg", "comment_count": 0 }, { "title": "archipelago", "url": "https://cocktailvirgin.blogspot.com/2014/04/archipelago.html", "published": "2014-04-28T09:30:00.000-04:00", "updated": "2017-07-11T17:05:19.481-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bob McCoy", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "bitters (Angostura)", "lime juice", "pastis", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Privateer Silver Rum", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1 dash Angostura Bitters", "6 drop Pernod Pastis" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Privateer Silver Rum\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1 dash Angostura Bitters\n6 drop Pernod Pastis\nShake with ice and strain into a cocktail glass.\nTwo Mondays ago after my DJ gig, we walked down the street to get a late dinner at Eastern Standard. There, we found seats in front of bartender High Fiore. Off of their new Spring menu I requested the Archipelago which had the subtitle, \"Take a time out where the Kodiaks live.\" I recognized that this Daiquiri Time Out honors Eastern Standard alum Kevin Martin (a/k/a Kodiak for his big bear-like stature) who now works at Privateer. I was correct that this was Bob McCoy's recipe for his love of including 6 drops of pastis or absinthe, such as in the\nWildwood\n,\nElixir Alpestre\n, and\nMount Orohena\n, gave it away, but I did not understand the name since the distillery was not on a chain of islands. Hugh explained that the Kodiak Archipelago in Alaska is where all of the Kodiak bears live; however, with the Tiki-esque feel, it could easily be any tropical island chain.\nThe Archipelago greeted the nose with a lime and cinnamon aroma that gave way to a lime-driven sip. The white rum began the swallow that ended with cinnamon, allspice, and anise complexity. After successive swallows, the rather small amount of pastis in the drink began to become rather prominent.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXsKrV5-Co_xH-Tulb7miJg6b4s09m56zUCwnE4EY7CISw6l7kq9Eh01Y0_WI8drW-L57_T51NAjdrFT66ai1l0oafJL4zUD82WopSrh-nyXLlJiz9UNtWvApOC_vF7zryPmvGcXLzQRM/s320/archipel0081.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXsKrV5-Co_xH-Tulb7miJg6b4s09m56zUCwnE4EY7CISw6l7kq9Eh01Y0_WI8drW-L57_T51NAjdrFT66ai1l0oafJL4zUD82WopSrh-nyXLlJiz9UNtWvApOC_vF7zryPmvGcXLzQRM/s800/archipel0081.jpg", "comment_count": 0 }, { "title": "last cold night before spring", "url": "https://cocktailvirgin.blogspot.com/2014/04/last-cold-night-before-spring.html", "published": "2014-04-30T09:25:00.001-04:00", "updated": "2017-07-11T15:08:09.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "wine glass", "technique": "build", "attribution": { "creator": "Ran Duan", "source": "Baldwin Bar at the Sichuan Garden II", "year": null }, "categories": [ "*room temperature", "averna", "bitters (Angostura)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz St. George's Bourbon (Wild Turkey 81)", "3/4 oz Averna", "3/4 oz Lustau Amontillado Sherry", "3/4 oz Water", "1-2 dash Angostura Bitters" ], "instructions": "Build in a wine glass and stir ShakeStir", "body_text": "1 oz St. George's Bourbon (Wild Turkey 81)\n3/4 oz Averna\n3/4 oz Lustau Amontillado Sherry\n3/4 oz Water\n1-2 dash Angostura Bitters\nBuild in a wine glass and stir\nwithout ice\n. This is a room temperature cocktail.\nTwo Saturdays ago, I decided to make a recipe that I had spotted on the\nShakeStir\nwebsite. The drink was created by Ran Duan of the Baldwin Bar at the Sichuan Garden II in Woburn, and what caught my eye was not that it had won the monthly Boston-area flash competition, but that it was a room temperature cocktail with sherry and amaro. The drink appears on the Baldwin Bar's current list, and I would not be surprised if it is made there as an equal parts recipe; the contest guidelines required that one of the sponsor's ingredients had to be at least an ounce, and a 3 1/4 oz cocktail recipe seems a bit odd here.\nOnce built, the Last Cold Night Before Spring shared a grape and caramel aroma accented with spice notes. A grape, caramel, and malt sip gave way to a Bourbon and nutty sherry swallow and an Angostura spice finish. Overall, it was less Manhattan-like than I expected for the Bourbon takes a back seat at this dilution and temperature. Perhaps a more flavorful or overproof whiskey than the one I used would help, although the St. George Breaking & Entering Bourbon in the recipe is a similar 86 proof.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZbP-r0UBCmc6PCeG6ODDYelEZd8b406ZC66CZq8VhZjzFfu6qoFpcEWe5QfTgKAImjBiq7qx0UXpNKfGeZNYI5Si5r-adFuOhetQ9G5TllnZ4M2tSRMg392T4woXl4Aj_Me2Kb_tXWm_/s320/lastcoldnight0082.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZbP-r0UBCmc6PCeG6ODDYelEZd8b406ZC66CZq8VhZjzFfu6qoFpcEWe5QfTgKAImjBiq7qx0UXpNKfGeZNYI5Si5r-adFuOhetQ9G5TllnZ4M2tSRMg392T4woXl4Aj_Me2Kb_tXWm_/s800/lastcoldnight0082.jpg", "comment_count": 0 }, { "title": "count camillo's paloma", "url": "https://cocktailvirgin.blogspot.com/2014/05/count-camillos-paloma.html", "published": "2014-05-01T09:30:00.002-04:00", "updated": "2017-07-06T11:01:13.896-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "pour", "attribution": { "creator": null, "source": "Mr. Boston", "year": null }, "categories": [ "campari", "soda", "tequila", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Blanco Tequila (Espolon)", "3/4 oz Sweet Vermouth (Dolin)", "3/4 oz Campari" ], "instructions": "Pour into a Highball glass filled with ice and 2 oz of grapefruit soda (Rième Pink Grapefruit). Stir gently and garnish with a sprig of rosemary (omitted).", "body_text": "3/4 oz Blanco Tequila (Espolon)\n3/4 oz Sweet Vermouth (Dolin)\n3/4 oz Campari\nPour into a Highball glass filled with ice and 2 oz of grapefruit soda (Rième Pink Grapefruit). Stir gently and garnish with a sprig of rosemary (omitted).\nAfter the Last Cold Night Before Spring, I opened up my\n75th Anniversary Edition of Mr. Boston\nand searched for a hidden gem. There, I spotted an unattributed recipe, Count Camillo's Paloma, that seemed like a delicious merge of a Negroni and a Paloma. Perhaps the drink was crafted by the Godfather of the Paloma, Evan Harrison, in his seminal work\nPopular Cocktails of The Rio Grande\n, but if anyone knows for sure, please comment here. I do remember that tequila works rather well with the Rième grapefruit soda I also used in making a\nShadyside Fizz\n. Once mixed, the Count Camillo's Paloma paired the Campari and grapefruit notes on the nose. A carbonated grapefruit and grape sip led into a tequila and Campari swallow. Overall, a refreshing Negroni variant perfect for a warm summer's eve.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyYo8C4VAA7wL5DLsSJIaEMBoGMNz93dYbsEEnvkdf0XZUJPgnMyKaB-RsJUt7pVzCFLzDucXx_ohYL73-g_P8aYi-b9lr0B5v6NUqwWhAklr12hSZNSccyQKIsaPbquk4K5GpJnKS3vz/s320/countcamillo0084.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyYo8C4VAA7wL5DLsSJIaEMBoGMNz93dYbsEEnvkdf0XZUJPgnMyKaB-RsJUt7pVzCFLzDucXx_ohYL73-g_P8aYi-b9lr0B5v6NUqwWhAklr12hSZNSccyQKIsaPbquk4K5GpJnKS3vz/s800/countcamillo0084.jpg", "comment_count": 0 }, { "title": "category 1", "url": "https://cocktailvirgin.blogspot.com/2014/05/category-1.html", "published": "2014-05-02T09:26:00.000-04:00", "updated": "2017-07-11T15:06:47.014-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "batavia arrack", "beer", "campari", "lime juice", "passion fruit syrup" ], "ingredients": [ "3/4 oz Batavia Arrack", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice", "1/4 oz Campari", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a Highball glass filled with ice and 2-3 oz of Left Hand 400 Pound Monkey IPA. Garnish with a lime wheel and a dash of Angostura Bitters, and add a straw.", "body_text": "3/4 oz Batavia Arrack\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\n1/4 oz Campari\n1 pinch Salt\nShake with ice and strain into a Highball glass filled with ice and 2-3 oz of Left Hand 400 Pound Monkey IPA. Garnish with a lime wheel and a dash of Angostura Bitters, and add a straw.\nTwo Mondays ago, we paid a visit to Estragon for dinner. For a first libation, I asked bartender Sahil Mehta if I could try his submission recipe for the Tales of the Cocktail \"Taming the Hurricane\" competition. His reinvention used Batavia Arrack as the rum and added Campari and English-style IPA flavors to the mix. Moreover, I was interested in revisiting the Campari-passion fruit combination that worked so well in the\nNovara\nand\nAntoine's Demise\n.\nThe lime wheel and Angostura Bitters garnishes contributed fresh citrus aromas and spice to the nose. A carbonated lime, passion fruit, and malt sip gave way to the Batavia Arrack, more passion fruit, and bitter notes from the Campari and hops on the swallow. The beer worked rather well to dry out the drink, and the pinch of salt seemed to mellow out any rough edges.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4CaeqlB089j3LfGc1cD-feQENP0hm1LPkQmqNmVfe_poPgHmVuBxn5cqNw99NYJVEFuwlk-aLR8_Wgq7UC__siM3oy_bUMA2pczY205q0wao3UgF4iQiLu_eawn_dfjn8L5WGBKq3wSd/s320/category0085.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4CaeqlB089j3LfGc1cD-feQENP0hm1LPkQmqNmVfe_poPgHmVuBxn5cqNw99NYJVEFuwlk-aLR8_Wgq7UC__siM3oy_bUMA2pczY205q0wao3UgF4iQiLu_eawn_dfjn8L5WGBKq3wSd/s800/category0085.jpg", "comment_count": 1 }, { "title": "[the root and the flower]", "url": "https://cocktailvirgin.blogspot.com/2014/05/the-root-and-flower.html", "published": "2014-05-05T09:33:00.001-04:00", "updated": "2017-07-11T15:05:50.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": null, "year": null }, "categories": [ "#estragon", "absinthe", "mezcal", "st. germain", "suze" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1 oz Avèze Gentian Liqueur", "1/2 oz St. Germain", "1 dash Absinthe (*)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1 oz Avèze Gentian Liqueur\n1/2 oz St. Germain\n1 dash Absinthe (*)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\n(*) Also made with 3 dash Barkeep's Fennel Bitters\nAfter the Category 1 at Estragon, I began to flip through Sahil Mehta's cocktail notebook. There, I spotted an unnamed mezcal recipe calling for gentian and elderflower liqueurs. Sahil explained that he had made it for Misty Kalkofen of Del Maguey Mezcal; that time, he made it for her with absinthe and he switched over to fennel bitters the following week. I was more intrigued with an absinthe recipe for its accessibility and requested it that way. For a name, I dubbed it The Root and the Flower after a book written in the 1930s about 16th century India as well as a late 20th century book about Spanish history.\nThe drink began with a smoke, floral, and lemon oil aroma that later moved on to a more anise-driven one. A slightly fruity sip gave way to a smoky mezcal and earthy bitter swallow, and a floral and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9DKS_5lpX_R2sWbjkea67UKup3YsqfA7T6q7nrq3v6VTLIm93_fQJO4LZQunTt5Zpk3kDIJBWsHk1o93ZISfHxJEhpuOA6WeUA7oXY1-PXxQSnf9N7KCj5HRiIqKMOZZRUdoP7TQCZoo/s320/estragon0087.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9DKS_5lpX_R2sWbjkea67UKup3YsqfA7T6q7nrq3v6VTLIm93_fQJO4LZQunTt5Zpk3kDIJBWsHk1o93ZISfHxJEhpuOA6WeUA7oXY1-PXxQSnf9N7KCj5HRiIqKMOZZRUdoP7TQCZoo/s800/estragon0087.jpg", "comment_count": 0 }, { "title": "ibsen's door", "url": "https://cocktailvirgin.blogspot.com/2014/05/ibsens-door.html", "published": "2014-05-06T09:27:00.000-04:00", "updated": "2017-07-11T15:05:10.313-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hannah Moore", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "amaro", "creme de cacao", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Spring 44 Old Tom Gin", "3/4 oz Amaro Braulio", "1/2 oz Tempus Fugit Crème de Cacao", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Spring 44 Old Tom Gin\n3/4 oz Amaro Braulio\n1/2 oz Tempus Fugit Crème de Cacao\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nOne of the new Braulio drinks on the menu at Russell House Tavern was created by Hannah Moore. While seeming like a bitter take on a 20th Century, the name is a tribute to Henrik Ibsen's 19th century\nA Doll House\n. One of the characters exits her house at the end of the play with an act that has been called a \"door slam heard 'round the world\" and perhaps the Braulio element here would be just as jarring? Similar to how Fernet Branca pairs well with crème de cacao such as in the\nRoyal Flush\n, I was eager to see if chocolate notes worked just as well with Braulio. The Spring 44 Old Tom Gin falls in intensity somewhere between the light Hayman's and the potent Ransom products and shares nutmeg, juniper pine, and cinnamon notes.\nIbsen's Door began with a chocolate aroma with bright herbal and menthol notes from the Braulio and citrus notes from the lemon juice. A rich sip offered some darker caramel notes and led into a chocolate, juniper, and menthol-laden swallow. The crème de cacao helped to round out the drink with a degree of elegant and earthy smoothness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QINHxYp6kwuUTPooogP8D2DwhcYRuz9jIY4Ulw19VCG8ddzUgN2JxEiMk4Nxlob9Kzd4iMrGdeY-GfP1_8zaylB31xKmwm-5lloOw6IoRsYOkvguD9XGUHdVIoi9CriHKPsczJ59eSWe/s320/ibsensdoor0088.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QINHxYp6kwuUTPooogP8D2DwhcYRuz9jIY4Ulw19VCG8ddzUgN2JxEiMk4Nxlob9Kzd4iMrGdeY-GfP1_8zaylB31xKmwm-5lloOw6IoRsYOkvguD9XGUHdVIoi9CriHKPsczJ59eSWe/s800/ibsensdoor0088.jpg", "comment_count": 0 }, { "title": "scarecrow", "url": "https://cocktailvirgin.blogspot.com/2014/05/scarecrow.html", "published": "2014-05-07T09:28:00.003-04:00", "updated": "2017-07-11T15:04:28.989-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jonathan", "source": "The Dorrance", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "bitters (orange)", "fernet-branca", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Amaro Montenegro", "1 1/4 oz Four Roses Bourbon", "1/4 oz Fernet Branca", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Twist an orange peel over the top.", "body_text": "1 1/2 oz Amaro Montenegro\n1 1/4 oz Four Roses Bourbon\n1/4 oz Fernet Branca\n1 dash Orange Bitters\nStir with ice and strain into a coupe glass. Twist an orange peel over the top.\nTwo Fridays ago, we made our way over to Backbar and luckily found a pair of seats at the bar. On the menu, I spotted the Scarecrow that one of my guests had mentioned to me; therefore, I asked bartender Lukas to mix one up. Later, bar manager Sam Treadway described how a bartender named Jonathan from the Dorrance in Rhode Island wanted an Amaro Montenegro-forward libation, so Sam proposed a 50:50 Manhattan variation, and Jonathan countered with adding a splash of Fernet. When it came time to dub the cocktail, Sam remembered that Jonathan's nickname was Scarecrow, and it stuck.\nThe Scarecrow began with an orange oil aroma that complemented the citrus notes stemming from the Amaro Montenegro. Next, a malty, caramel, and mandarine sip gave way to Bourbon, herbal, and menthol flavors on the swallow. Overall, I could see why this inverse Manhattan variation was so noteworthy to my bar guest the week prior.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZHnzaA7AEV76xalmGmI9C1EUOy8Fr5ePKI3u2IlQdHfqPM6kqNG2V5A2OkVFVvO8B4nUuT7oPrpaT3NxY9_E8Sy7exn81t7N0zAma739dJgNtHBfuB6vWQ2t9MTtHlv1vqngk1xdXNCz/s320/scarecrow0090.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZHnzaA7AEV76xalmGmI9C1EUOy8Fr5ePKI3u2IlQdHfqPM6kqNG2V5A2OkVFVvO8B4nUuT7oPrpaT3NxY9_E8Sy7exn81t7N0zAma739dJgNtHBfuB6vWQ2t9MTtHlv1vqngk1xdXNCz/s800/scarecrow0090.jpg", "comment_count": 1 }, { "title": "ligurian sea", "url": "https://cocktailvirgin.blogspot.com/2014/05/ligurian-sea.html", "published": "2014-05-08T09:08:00.000-04:00", "updated": "2017-07-11T15:03:48.901-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Casey", "source": "Imbibe Magazine", "year": 2014 }, "categories": [ "absinthe", "cynar", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (Martin Miller Westbourne)", "1 oz Sweet Vermouth (Dolin)", "1 oz Cynar" ], "instructions": "Stir with ice and strain into a rocks glass filled with ice. Separately, mix 3/4 oz ice cold water to 1/4 oz pastis or absinthe (Butterfly Absinthe); layer the louched pastis or absinthe on top of the drink.", "body_text": "1 oz Gin (Martin Miller Westbourne)\n1 oz Sweet Vermouth (Dolin)\n1 oz Cynar\nStir with ice and strain into a rocks glass filled with ice. Separately, mix 3/4 oz ice cold water to 1/4 oz pastis or absinthe (Butterfly Absinthe); layer the louched pastis or absinthe on top of the drink.\nTwo Saturdays ago, I decided to make a recipe that I spotted in the May/June 2014 issue of\nImbibe Magazine\ncalled the Ligurian Sea. The drink was created by Ryan Casey of McCrady's in Charleston, South Carolina, and he named it after the eastern part of the Mediterranean between the Italian Riviera and the island of Corsica. Likewise, one of the star players in this cocktail is the Italian bitter liqueur Cynar in a \"cloud-capped Negroni\" variation. The sea also borders on France, and Ryan utilizes French ingredients; there, he probably opts for French pastis, but here I opted for French sweet vermouth.\nThe absinthe float's anise and herbal notes filled the nose. At first, the flavors were driven primarily by the absinthe since there was no straw to get below the top louche layer. Once past that stage, the sip became caramel and grape from the Cynar and vermouth, respectively, and the swallow contained a wealth of juniper, bitter, and herbal complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0j3w-A2NnpfTs9OC13iaQ_zb2fg82vpvc5FKqLKQcPVS9aH-NCH4-2b0QZaBqbE2d5cG80KjdnO-Q51vbFh730qRMus7GEjHvRNfSYy3P9PZ-9r7nIRRDKPEovCkClP-_0AUqePu77tN0/s320/ligurian0091.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0j3w-A2NnpfTs9OC13iaQ_zb2fg82vpvc5FKqLKQcPVS9aH-NCH4-2b0QZaBqbE2d5cG80KjdnO-Q51vbFh730qRMus7GEjHvRNfSYy3P9PZ-9r7nIRRDKPEovCkClP-_0AUqePu77tN0/s800/ligurian0091.jpg", "comment_count": 0 }, { "title": "holy diver", "url": "https://cocktailvirgin.blogspot.com/2014/05/holy-diver.html", "published": "2014-05-11T18:49:00.000-04:00", "updated": "2017-07-11T15:03:14.704-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Palmer Matthews", "source": "Drink", "year": null }, "categories": [ "#drink", "beer", "bitters (Angostura)", "lemon juice", "orange juice", "rum" ], "ingredients": [ "2 oz Sailor Jerry Spiced Rum", "3/4 oz Orange Juice", "1/2 oz Lemon Juice", "3/4 oz Beer Syrup (*)", "1/2 oz Coconut Cream", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug filled with crushed ice. Add a straw.", "body_text": "2 oz Sailor Jerry Spiced Rum\n3/4 oz Orange Juice\n1/2 oz Lemon Juice\n3/4 oz Beer Syrup (*)\n1/2 oz Coconut Cream\n2 dash Angostura Bitters\nShake with ice and strain into a Tiki mug filled with crushed ice. Add a straw.\n(*) Here prepared à la minute with 1 part sugar dissolved in 1 part Anderson Valley Summer Solstice beer (both by volume). Not sure if the way Drink does it for Tiki Sundays involves boiling it down; previously, they made their Guinness syrup by reducing 12 oz of beer to 8 oz and dissolving in 8 oz sugar.\nTwo Mondays ago, after attending the\nImproper Bostonian\nparty for the\nbartender issue\nsomewhere near the aquarium, Andrea and I decided to escape to quieter quarters at Drink. There, we found seats at Palmer Matthews section, and for a libation, he suggested a vestige of Tiki Sundays called the Holy Diver. Palmer based his original off of the Skin Diver that appears in Beachbum Berry's\nRemixed\n. The Skin Diver was created by J. \"Popo\" Galsini in the late 1960s at the Outrigger in Laguna, and he based it off of Donn the Beachcomber's Pearl Diver. Or possibly Palmer utilized Donn's 1930s recipe for I did not write down which Diver was his inspiration and he might have mentioned both. When I inquired about the beer syrup, Palmer explained that he found that the syrup's hops were a natural pairing to spice rum.\nOnce shaken, the drink was strained into a Tanuki Tiki mug; Tanuki is a Japanese raccoon dog that in literature is a mischievious master of disguise and shapeshifting. When I made a comment about the mug's nipples, it was quickly pointed out that it was a male; apparently Japanese school children sing a song that alludes to the raccoon dog's size, \"'Tan-tan-tan,' Tanuki's bollocks ring: The wind's stopped blowing, but they swing-swing-swing!\" Moving on to the drink itself, the Holy Diver shared a light citrus aroma. A creamy lemon sip led into an orange and rum-filled swallow. Finally, the swallow finished off with the rum and bitters' spice and the beer's hops.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Qvl1NVEYj2OXN1wNRZPoINsWiGKz3Pf0vw85UD7PJxqfmA6vS5VqZX5H0wlTvDXewsm3VxMJQdAAjAVoGT9CT3JGao3QF_P7kjXgwIA4GGrvqiUTFlHFu1vC0PE-0Rpn5X6xZu8L_LNr/s320/holydiver0093.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Qvl1NVEYj2OXN1wNRZPoINsWiGKz3Pf0vw85UD7PJxqfmA6vS5VqZX5H0wlTvDXewsm3VxMJQdAAjAVoGT9CT3JGao3QF_P7kjXgwIA4GGrvqiUTFlHFu1vC0PE-0Rpn5X6xZu8L_LNr/s800/holydiver0093.jpg", "comment_count": 0 }, { "title": "tidbit", "url": "https://cocktailvirgin.blogspot.com/2014/05/tidbit.html", "published": "2014-05-12T09:20:00.001-04:00", "updated": "2017-07-11T15:02:30.088-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kenny Belanger", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "absinthe", "falernum", "lime juice" ], "ingredients": [ "1 1/2 oz Plantation 3 Star White Rum", "1/2 oz Dolin Genepy des Alpes", "1/2 oz Velvet Falernum", "1/2 oz Lime Juice", "1 dash Kübler Absinthe" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Plantation 3 Star White Rum\n1/2 oz Dolin Genepy des Alpes\n1/2 oz Velvet Falernum\n1/2 oz Lime Juice\n1 dash Kübler Absinthe\nShake with ice and strain into a rocks glass.\nTwo Tuesdays ago, I met up with Andrea after my dinner bartending shift and headed over to Kirkland Tap & Trotter. We found seats in front of bartenders Kenny Belanger and Jared Sadoian and began to peruse the menu. The Tidbit was one that caught my eye last time, and I decided to order it from Kenny; Kenny approved for it was his menu item.\nThe Tidbit shared an anise and lime aroma that led into a lime-driven sip. Next, the white rum began the swallow that ended with Genepy's herbal notes and an anise finish from the absinthe. From the ingredients, I thought it was going to be more Tiki, but it ended up being more elegant like the\nPalliative Potion For Pomona\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVTJHWK9OW8qwJW4RluYyADg62dauV2f99EpoZN9CicCkbr6ctGoIGUUus0CZrBQX_OEcn3T-AV8FCI1ze3NKlAceMLJOKyjONSpIc5UhLEnNAOwmocjw7xvrsqBr7j5QqLuHGuTPW5rw/s320/tidbit0097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVTJHWK9OW8qwJW4RluYyADg62dauV2f99EpoZN9CicCkbr6ctGoIGUUus0CZrBQX_OEcn3T-AV8FCI1ze3NKlAceMLJOKyjONSpIc5UhLEnNAOwmocjw7xvrsqBr7j5QqLuHGuTPW5rw/s800/tidbit0097.jpg", "comment_count": 0 }, { "title": "salt & stone", "url": "https://cocktailvirgin.blogspot.com/2014/05/salt-stone.html", "published": "2014-05-13T09:24:00.000-04:00", "updated": "2017-07-11T15:01:54.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "amaro", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Cinzano Sweet Vermouth", "1 oz McKenna Bourbon", "1/4 oz Braulio", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 3/4 oz Cinzano Sweet Vermouth\n1 oz McKenna Bourbon\n1/4 oz Braulio\n1 pinch Salt\nStir with ice and strain into a rocks glass.\nFor a second drink at Kirkland Tap & Trotter, I asked Kenny Belanger for the Salt & Stone from their menu. Kenny described how this was created by bartender Tyler Wang before he left to set up the new Audabon in Boston. Once prepared, the Salt & Stone presented Braulio's herbal aromas to the nose. A muted grape flavor was perhaps modified by the salt; the salt also assisted in donating a savory aspect to the drink. Next, the swallow began with the whiskey and ended with a gentle herbal finish. While I expected something akin to the Fanciulli from\nThe Old Waldorf Astoria Bar Book\n(2 parts Bourbon, 1 part sweet vermouth, 1 part Fernet-Branca) from the ingredients list, the salt helped to push the drink more into the Inverse Manhattan realm.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvWV9xLF_ks3mOgImHfAPFEhMnx_xaZyIKmjp89LTZ8Tda-7eGpDdW3NiisA47agAzng2l9QD4MTtA2wAfH0Qrqh7jVdAKtkcirBYhNASFvQj2H11wnmhp3GYs3_Nl5wliQyE5bhylDwa/s320/saltstone0098.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvWV9xLF_ks3mOgImHfAPFEhMnx_xaZyIKmjp89LTZ8Tda-7eGpDdW3NiisA47agAzng2l9QD4MTtA2wAfH0Qrqh7jVdAKtkcirBYhNASFvQj2H11wnmhp3GYs3_Nl5wliQyE5bhylDwa/s800/saltstone0098.jpg", "comment_count": 2 }, { "title": "black arrow", "url": "https://cocktailvirgin.blogspot.com/2014/05/black-arrow.html", "published": "2014-05-14T09:31:00.000-04:00", "updated": "2017-07-11T15:01:21.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Matt Schrage", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "curacao", "grenadine", "lime juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Appleton Reserve Rum", "3/4 oz Cinzano Sweet Vermouth", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Lime Juice", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Appleton Reserve Rum\n3/4 oz Cinzano Sweet Vermouth\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Lime Juice\n1/2 oz Grenadine\nShake with ice and strain into a coupe glass.\nTwo Thursdays ago, I made my way down Mass Ave after my shift at Russell House Tavern. That night, Nic Mansur and Matt Schrage were tending the bar. I requested from Nic the Black Arrow from the menu which described how \"proceeds go to equipment for Drapers & Eagle Strikers Soccer Teams.\" Matt filled me in on the details of how Gary and Avery of Central Kitchen and Brick & Mortar were traveling in Jamaica and decided to give back to the people, and they asked Matt to created this drink in tribute. For a name, he dubbed it the Black Arrow after Gil Heron's nickname. Gil was born in Jamaica and he became the first black player for the Scottish Celtic team; he was also father to musician Gil Scott-Heron.\nThe Black Arrow presented a caramel rum aroma that mingled with a fruity one from the grenadine and sweet vermouth. The fruity aspect continued into the sip where the lime balanced the sweeter grenadine and grape notes. Finally, the swallow offered rum and an orange peel finish. While Matt described his creation as a\nFloridita\nwith curaçao subbed for crème de cacao, the drink reminded me a lot of the\nFig Leaf\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGWi80JwR6cyE_oJ9spnTO4yq-7KFryHjqU-C26ASdsFDgiSAmIgckbzIi8BB5pg64M7Zaw23CtduOKXV8kV7A92F5fVo9J4_HAMGJh8ivf1OBaowjyfnP1aJOSCObMAlD7zGhPO5Zcht/s320/blackarrow0102.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGWi80JwR6cyE_oJ9spnTO4yq-7KFryHjqU-C26ASdsFDgiSAmIgckbzIi8BB5pg64M7Zaw23CtduOKXV8kV7A92F5fVo9J4_HAMGJh8ivf1OBaowjyfnP1aJOSCObMAlD7zGhPO5Zcht/s800/blackarrow0102.jpg", "comment_count": 0 }, { "title": "eastern slopes", "url": "https://cocktailvirgin.blogspot.com/2014/05/eastern-slopes.html", "published": "2014-05-16T09:21:00.000-04:00", "updated": "2017-07-11T14:59:09.723-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "aldenharlow" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Seth Freidus", "source": "Alden & Harlow", "year": null }, "categories": [ "#aldenharlow", "amaro", "bitters (orange)", "orgeat", "pisco", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Macchu Pisco La Diablada", "3/4 oz Santa Maria al Monte Amaro", "1/4 oz Orgeat", "1 dash Reagan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with ice cubes. Garnish with an orange twist and add straws.", "body_text": "1 oz Old Overholt Rye\n1 oz Macchu Pisco La Diablada\n3/4 oz Santa Maria al Monte Amaro\n1/4 oz Orgeat\n1 dash Reagan's Orange Bitters\nStir with ice and strain into a rocks glass with ice cubes. Garnish with an orange twist and add straws.\nTwo Fridays ago, I headed over with a fellow Russell House Tavern bartender to Alden & Harlow for some post-shift drinks. For a cocktail, I asked bartender Ryan Connelly for the Eastern Slopes which Ryan mentioned was bar manager Seth Freidus' drink. I was intrigued for I have had dual spirit drinks with pisco paired with gin, cachaça, Genever and aged brandy, but never with whiskey before. Once mixed, the Eastern Slopes offered a dark and menthol aroma that was brightened by the orange oil. The malty sip was complemented by the orgeat's richness and the amaro's caramel flavors. Next, the swallow began with the rye, fruit notes from the pisco, and a hint of nuttiness from the orgeat and ended with the amaro's menthol and herbal accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizR262V3gF8Z10Klnb2WJcw04fL42MeKUliMlqEGd6rjnZRvT0gMfN2_GLPyi7HnCOyfWVRtNTvJp8kRx_XptzsYbpHHtF7oytKmrZeQka2Ap_qGHhIDw6gb-u8R2qEHeXP-B-Rp8e28LJ/s320/easternslopes0103.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizR262V3gF8Z10Klnb2WJcw04fL42MeKUliMlqEGd6rjnZRvT0gMfN2_GLPyi7HnCOyfWVRtNTvJp8kRx_XptzsYbpHHtF7oytKmrZeQka2Ap_qGHhIDw6gb-u8R2qEHeXP-B-Rp8e28LJ/s800/easternslopes0103.jpg", "comment_count": 1 }, { "title": "frog splash", "url": "https://cocktailvirgin.blogspot.com/2014/05/frog-splash.html", "published": "2014-05-18T10:49:00.003-04:00", "updated": "2017-07-11T14:58:24.777-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "lime juice", "orgeat", "rum", "suze" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXV) was picked by Elana of the\nStir and Strain\nblog. The theme she chose was \"Aw, Nuts!\" which seemed perfect for the season as it spans the seasons for me of cold weather nocino-laden drinks and warm weather orgeat-containing ones. Elana elaborated on the concept by describing, \"Nuts? Yes! A few months back I tried, and was wowed by, a peanut-y take on an Old Fashioned at a bar here in L.A. They had infused peanuts in bourbon and with a touch of honey had made magic. Nuts of all sorts make it into cocktails now. Some black walnut bitters here, the sweet almond flavor of orgeat there... Your challenge is to utilize nuts (and since we're NOT adhering to the strict rules of what are nuts, peanuts and walnuts both count) in any way you see fit to create a cocktail. Infusions, bitters, almond tinctures are all game. Amaretto, homemade nocino, Frangelico too. Go nuts!\"\nMy first thought was to pay tribute to my favorite nut drink, Angus Winchester's\nPeanut Malt Flip\n. It was my go-to nightcap at Green Street Grill a few years back, and I remember only having to say the letters \"PMF\" to let bartender Derric Crother know that it was time. However, I have already written about that and done riffs on it. While I do enjoy my walnut liqueurs but I have never splurged on a bottle, so I opted for what was available on my shelves at home already and selected orgeat. For a recipe, I remember spotting a curious one on\nShakeStir\nthat utilized gentian liqueur as a base spirit. The recipe, the Frog Splash, was crafted by Morgan Schick, manager of Trick Dog in San Francisco and creative director for the Bon Vivants, and his inspiration for the recipe was the Mai Tai.\nFrog Splash\n• 1 1/2 oz Avèze Gentian Liqueur (Salers)\n• 1/2 oz Smith & Cross Rum\n• 1 oz Small Hands Orgeat (BG Reynolds)\n• 1 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with a mint sprig.\nWhile the recipe was submitted to an Avèze competition, I opted for the Salers that I had available at home. I was also keen on the recipe for my herb garden's mint had just recently come back and I was dying to put it to use. Once mixed, that mint garnish paid dividends for it complemented the aroma of the gentian liqueur. A rich lime sip had a lot of body from the orgeat, and the swallow was nutty, rum, and gentian. Overall, the Frog Splash was rather harmonious; I originally feared that the bitter herbal notes from the Salers would dominate and that Smith & Cross would be rather surly here, but neither was the case. The orgeat-smoothed herbal feel did make me think of the\nMomisette\nalbeit with a different herbal element.\nSo thank you to Elana of Stir and Strain for picking the theme and for once again running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the shakers shaking and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-7_-QifI5KlQ5MgWO2xnFTOsbkTTf76XVyiL47e_6N-HNLJw2loEztgbwaMAlzU63GFE8jYQmBYVFzIOkobmChFLCCGJ8VcwGfgTyFIsVDbRpxFGWVwJAxoNgG_zc89QpOfUkCa3HxGo/s320/frogsplash0118.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "maurizio", "url": "https://cocktailvirgin.blogspot.com/2014/05/maurizio.html", "published": "2014-05-19T09:29:00.000-04:00", "updated": "2017-07-11T14:57:22.055-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "audobon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "a restaurant in Provincetown", "year": null }, "categories": [ "#audobon", "amaro", "rum", "vermouth (sweet)" ], "ingredients": [ "1 3/4 oz Cinzano Sweet Vermouth", "3/4 oz Lemonhart 151 (*)", "1/2 oz Meletti Amaro (*)", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass. Twist an orange peel over the top.", "body_text": "1 3/4 oz Cinzano Sweet Vermouth\n3/4 oz Lemonhart 151 (*)\n1/2 oz Meletti Amaro (*)\n1 pinch Salt\nStir with ice and strain into a rocks glass. Twist an orange peel over the top.\n(*) Will be made with Plantation Overproof Dark Rum and Ramazzotti in the future.\nA few Sundays ago, Andrea and I stopped into Audobon where Tyler Wang was tending the bar. For a first drink, Tyler suggested an inverse Palmetto that he came up with for a restaurant that he is consulting for in Provincetown. While Tyler lacked two of the specific ingredients, he substituted a similar rum and amaro to approximate the flavor profile. I neglected to ask why the drink was called the Maurizio, but I did note that the general structure was the same as the\nSalt and Stone\nthat he created at Kirkland Tap & Trotter. The Maurizio began with an orange oil aroma that gave way to a caramel and grape sip. With the Meletti, the swallow was rum with an herbal finish, but with the intended Ramazzotti, there would most likely be dark orange peel notes here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfIOkX_jjeckRsANIcdcJkoQcdpXm2I7xNDQ2MoZHJSMkqX_jsHkO17849MdV_ywQ-PmE7XqplZp1_PoPNi_Vcsl3NsF7Ml8jasb-_DfcDvgL4RkaXFliVclRKU6Z6odrCJIjuE7WFHB1/s320/maurizio0105.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfIOkX_jjeckRsANIcdcJkoQcdpXm2I7xNDQ2MoZHJSMkqX_jsHkO17849MdV_ywQ-PmE7XqplZp1_PoPNi_Vcsl3NsF7Ml8jasb-_DfcDvgL4RkaXFliVclRKU6Z6odrCJIjuE7WFHB1/s800/maurizio0105.jpg", "comment_count": 0 }, { "title": "fedora", "url": "https://cocktailvirgin.blogspot.com/2014/05/fedora.html", "published": "2014-05-20T09:33:00.003-04:00", "updated": "2017-07-11T14:56:39.629-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Harry Johnson's New and Improved Bartender's Manual", "year": 1882 }, "categories": [ "brandy", "curacao", "lemon juice", "rum", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 pony glass Brandy (1 oz Foret)", "1 pony glass Curaçao (1/2 oz Cointreau)", "1/2 pony glass Jamaica Rum (1/2 oz Smith & Cross)", "1/2 pony glass Bourbon (1/2 oz Weller 107)", "1 tablespoon Sugar dissolved in a little water (1/2 oz Simple)", "1 slice lemon (1 oz Lemon Juice)" ], "instructions": "Shake with ice and strain into a tumbler filled with fresh ice. Garnish with berries or small pieces of orange, and serve with a straw. (Shake with ice and strain into a cocktail glass).", "body_text": "1 pony glass Brandy (1 oz Foret)\n1 pony glass Curaçao (1/2 oz Cointreau)\n1/2 pony glass Jamaica Rum (1/2 oz Smith & Cross)\n1/2 pony glass Bourbon (1/2 oz Weller 107)\n1 tablespoon Sugar dissolved in a little water (1/2 oz Simple)\n1 slice lemon (1 oz Lemon Juice)\nShake with ice and strain into a tumbler filled with fresh ice. Garnish with berries or small pieces of orange, and serve with a straw. (Shake with ice and strain into a cocktail glass).\nFor the second time in the last year, a server at the restaurant has asked if I can do a Fedora Cocktail. I have a vague recollection of the components from reading through Harry Johnson's 1882\nNew and Improved Bartender's Manual\n, so I reply that I can and then look up the specifics on the web. Therefore, I decided to make one at home in less of a rush and think through the drink. On the left above is from Johnson, and the right above is a modernization with help from Stan Jones'\nComplete Barguide\n(which is what appears on CocktailDB that I have used at work). I have been serving the drink up at work instead of on crushed ice, so I went that route. The curaçao was tuned down by 1895 in George Kappeler’s\nModern American Drinks\nto about what I used. In the end, it is akin to a 3-spirits Sidecar with some of the orange liqueur substituted for simple syrup. Moreover, instead of all brandy in a Sidecar, there is the funkiness of Jamaican rum and the maltiness of whiskey. The drink itself was named after the hat as well as the play written around the time of Johnson's book.\nThe Fedora offered a lemon and orange aroma that continued on into a sweet lemon and orange sip. The Jamaican rum and brandy came through the strongest on the swallow that ended with an orange peel note. Sadly, the Bourbon was a bit lost here, so perhaps a more robust whiskey would have done better; I do regret not reaching for the Fighting Cock 103...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeD8lssBaA1ch8Hx5mDehPI9ulrz2dt4IO3D6fpAWbCBXaDAn5hPfXRmADQgYAkHKKs4c6OvHT03K94uMG42XezmVZbERNGNy5rLiHPqBeI3O92wAcLt7R8hR1tRhQ8ocXus5kPJqHe02U/s320/fedora0106.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeD8lssBaA1ch8Hx5mDehPI9ulrz2dt4IO3D6fpAWbCBXaDAn5hPfXRmADQgYAkHKKs4c6OvHT03K94uMG42XezmVZbERNGNy5rLiHPqBeI3O92wAcLt7R8hR1tRhQ8ocXus5kPJqHe02U/s800/fedora0106.jpg", "comment_count": 1 }, { "title": "white dahlia", "url": "https://cocktailvirgin.blogspot.com/2014/05/white-dahlia.html", "published": "2014-05-21T09:24:00.002-04:00", "updated": "2021-11-12T17:50:51.620-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lea Madda", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (Angostura)", "lillet", "lime juice", "mezcal", "pamplemousse" ], "ingredients": [ "1 1/2 oz La Puritita Mezcal", "1/2 oz Combier Crème de Pamplemousse Rose", "1/2 oz Cocchi Americano", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 1/2 oz La Puritita Mezcal\n1/2 oz Combier Crème de Pamplemousse Rose\n1/2 oz Cocchi Americano\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a coupe.\nTwo Sundays ago, I made my way over to Brick & Mortar where Matt Schrage and Lea Madda were at the stick. For a drink, Lea mentioned that she had an off-menu mezcal drink called the White Dahlia, and it seemed worthy of a try. Lea explained that the dahlia became the national flower of Mexico in 1963, and the white part stemmed from the drink's striking color. Once mixed, the White Dahlia shared a grapefruit and lime aroma. A sweet citrus sip displayed the grapefruit notes the strongest, and the mezcal and Angostura Bitters worked well to dry out the swallow. Overall, the recipe and balance reminded me of the classic\nCulross\n, and with the agave distillate, it came across more like a\nSister Mary\nthan a Margarita.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOjpgwGaIyL5YB4mrXqbuJp1MxrTtHCUZNGOHQ1vYaNBTKXL9Jh0Wzm088iCdONESzgfR49V74_LdpOsNeQyBFkNbGpl-mJ2hPwZsh2RYyE2Q67uo9sDEQL4gY2aT9tIgqklCfuiJMvYE/s320/whitedahlia0107.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOjpgwGaIyL5YB4mrXqbuJp1MxrTtHCUZNGOHQ1vYaNBTKXL9Jh0Wzm088iCdONESzgfR49V74_LdpOsNeQyBFkNbGpl-mJ2hPwZsh2RYyE2Q67uo9sDEQL4gY2aT9tIgqklCfuiJMvYE/s800/whitedahlia0107.jpg", "comment_count": 0 }, { "title": "cappelletti smash", "url": "https://cocktailvirgin.blogspot.com/2014/05/cappelletti-smash.html", "published": "2014-05-22T09:33:00.000-04:00", "updated": "2017-07-11T14:54:51.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "straightlaw" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Dominic Venegas", "source": null, "year": null }, "categories": [ "#straightlaw", "amaro", "lemon juice", "sugar" ], "ingredients": [ "2 oz Cappelletti Aperitivo", "1/2 Lemon (cut into 6 pieces) (*)", "2 heaping tsp Sugar" ], "instructions": "Shake with ice and strain into a rocks glass with fresh ice. Garnish with a mint sprig and add straws.", "body_text": "2 oz Cappelletti Aperitivo\n1/2 Lemon (cut into 6 pieces) (*)\n2 heaping tsp Sugar\nShake with ice and strain into a rocks glass with fresh ice. Garnish with a mint sprig and add straws.\n(*) Sometimes made with lime as well.\nTwo Mondays ago, I traveled down to the Kenmore area after work to stop in at Straight Law opened by Drink alumni Sean Sullivan with help from Will Thompson. Sean is the sole bartender for the six nights a week the establishment is open, and the space flows smoothly between Taberno de Haro and the bar. Luckily, for food the restaurant's full menu is available, and the tapas and flavors meld with the drink styles and size rather well. Many of Straight Laws drinks feature sherry -- between the Spanish restaurant it cohabitates with and the cocktail from the\nSavoy Cocktail Book\nthat it is named after. While I started with a 50-50 Martini as my post-shift drink, I next selected the Cappelletti Smash, a Smash inspired by by Dominic Venegas' Aperol one. Cappelletti is a bitter liqueur with herbal and orange notes that falls in the middle of Aperol, Campari, and sweet vermouth; I was first introduced to the spirit at Backbar via their\nTransatlantic Scaffa\n.\nThe Cappelletti Smash began with a mint and herbal aroma. A sweet lemon sip was countered by a lightly bitter, herbal grape swallow. Overall, the Smash was perfect for the rather hot day, and it was a joy to drink as the breeze blew through the restaurant from the back door out to the patio.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU10aw0e37fnGJafZRFgCDyM_K4VqKClK01GzPNID3fmfP2u0BJsNtMvPj4bP89pPGYsgY6JlfXd0VdmfTluiRCY8A-rWM1SzZTWRp-MMMReknVZtEc3Kv6w2VqAMp5WNnYhCFiwqQN7A_/s320/capsmash0110.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU10aw0e37fnGJafZRFgCDyM_K4VqKClK01GzPNID3fmfP2u0BJsNtMvPj4bP89pPGYsgY6JlfXd0VdmfTluiRCY8A-rWM1SzZTWRp-MMMReknVZtEc3Kv6w2VqAMp5WNnYhCFiwqQN7A_/s800/capsmash0110.jpg", "comment_count": 0 }, { "title": "artist special (variation)", "url": "https://cocktailvirgin.blogspot.com/2014/05/artist-special-variation.html", "published": "2014-05-23T15:46:00.002-04:00", "updated": "2017-07-11T14:54:00.245-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "straightlaw" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Artists Club, Rue Pigalle, Paris", "year": null }, "categories": [ "#straightlaw", "brandy", "grenadine", "lemon juice", "sherry" ], "ingredients": [ "1 oz Soberano Spanish Brandy", "1 oz Valdespino Palo Cortado Sherry", "1/2 oz Lemon Juice", "1/4 oz Grenadine" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Soberano Spanish Brandy\n1 oz Valdespino Palo Cortado Sherry\n1/2 oz Lemon Juice\n1/4 oz Grenadine\nStir with ice and strain into a cocktail glass.\nThe last drink that I had at Straight Law was a variation on the whisky-based\nArtist Special\nthat first appeared in the\nSavoy Cocktail Book\n. The book provided the history of, \"This is the genuine ‘Ink of Inspiration’ imbibed at the Bal Bullier Paris. The recipe is from the Artists Club, Rue Pigalle, Paris.\" The three major changes from the classic were swapping the whisky base to Spanish brandy, changing from the hard to find (but not impossible to make)\ngroseille syrup\nto grenadine, and stirring instead of shaking this citrus-laden libation. To compare and contrast, Sean also made me an Old Overholt Rye version to see what the Spanish brandy brings to the table.\nThe Artist Special shared a fruity aroma from the grenadine and sherry, and this element was greater in the brandy version than in the rye one. A grenadine, lemon, and grape sip shifted to a smooth and elegant sherry and brandy swallow. I have to assume that the stirring instead of shaking change played a role in making this a more contemplative sipper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntV28e7m5P6Tv01OjXOz0DJbKgQFgKZsOtqPf5HwOM9L-yQtS6W4XW4gRZQJ10KuuOC2HfUJlS1Xb7wW1LlkaKTpnYwiGa3J_vLv9G6klaLpwQWzOR_VrMk2qEN5J6892jCx4lzkSJXVY/s320/straightlaw.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2P4Iwi3fZX-fXs2TySzveFxrRrlf5ghWfoCACEdWXKhTi84C3RRrkEOtMo2kncCRyNK-tJt_OD0mhbNhO8dTR4v1b2ZLTSDDVQzmkF0wgS6G91PTVdJ1QB4jdgknjXfUjVOQVpdXTLgl/s320/artistspecial0111.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntV28e7m5P6Tv01OjXOz0DJbKgQFgKZsOtqPf5HwOM9L-yQtS6W4XW4gRZQJ10KuuOC2HfUJlS1Xb7wW1LlkaKTpnYwiGa3J_vLv9G6klaLpwQWzOR_VrMk2qEN5J6892jCx4lzkSJXVY/s800/straightlaw.jpg", "comment_count": 0 }, { "title": "the dissenter", "url": "https://cocktailvirgin.blogspot.com/2014/05/the-dissenter.html", "published": "2014-05-26T09:27:00.002-04:00", "updated": "2024-04-03T12:46:25.023-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "puritan" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Puritan & Company", "year": null }, "categories": [ "#puritan", "amaro", "creme de cassis", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Zucca Amaro", "1 1/2 oz Carpano Antica Sweet Vermouth", "1 barspoon Crème de Cassis" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Zucca Amaro\n1 1/2 oz Carpano Antica Sweet Vermouth\n1 barspoon Crème de Cassis\nStir with ice and strain into a rocks glass.\nTwo Thursdays ago after getting dinner in Central Square, I decided to stop into Puritan & Company to try out a drink from their new cocktail menu. I was in the mood for something light, so I asked bartender Josh Cole for The Dissenter, and Josh described how it was one of the opening bartender's creation. Once mixed, it offered Zucca's herbal aromas on the nose. A grape-driven sip was bolstered by the cassis, and the swallow shared Zucca's bitter flavors and finished with a tart cassis note. I am always impressed at how Zucca can carry such simple cocktail recipes such as the\nMonopatín\nand the\n11+2/12+1\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ELE8PpISRGgD8eJU_5CgZK3hIzYvje2P0WgpVyzwl0hkHliTNePcALnY5tTEvP5TGncMAB4qh2KQ0ZLapJ10j5Rgtl_HVYQjK3F2jm6yo83jqvEcEFfsXktca7q4PCdq_c1aZgVXCjvo/s320/dissenter0114.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ELE8PpISRGgD8eJU_5CgZK3hIzYvje2P0WgpVyzwl0hkHliTNePcALnY5tTEvP5TGncMAB4qh2KQ0ZLapJ10j5Rgtl_HVYQjK3F2jm6yo83jqvEcEFfsXktca7q4PCdq_c1aZgVXCjvo/s800/dissenter0114.jpg", "comment_count": 0 }, { "title": "hurricane caesar", "url": "https://cocktailvirgin.blogspot.com/2014/05/hurricane-caesar.html", "published": "2014-05-27T09:29:00.000-04:00", "updated": "2017-07-11T14:48:19.543-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "hurricane glass", "technique": "shake", "attribution": { "creator": "Joe Cammarata", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "campari", "lime juice", "orgeat", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Bacardi 8 Rum", "1 oz Rhum Clement VSOP (here: Barrel Select)", "1 oz Passion Fruit-Honey Syrup (*)", "3/4 oz Lime Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice and strain into a Hurricane glass. Fill with crushed ice, add straws, and layer 1/2 oz Campari on top. Grate nutmeg as garnish as well as a lime wheel and cherry on a cocktail pick.", "body_text": "1 1/2 oz Bacardi 8 Rum\n1 oz Rhum Clement VSOP (here: Barrel Select)\n1 oz Passion Fruit-Honey Syrup (*)\n3/4 oz Lime Juice\n1/2 oz Orgeat\nShake with ice and strain into a Hurricane glass. Fill with crushed ice, add straws, and layer 1/2 oz Campari on top. Grate nutmeg as garnish as well as a lime wheel and cherry on a cocktail pick.\n(*) 2 part passion fruit concentrate, 1 part honey, 1 part water.\nAfter Puritan & Company, I continued my way home but stopped into Backbar to congratulate Joe Cammarata for winning the Tales of the Cocktail\nHurricane Competition\n. After Joe named all of the drinks of the day and week, I shook my head and replied that I was here to try his winning drink! Just like Sahil Mehta's\nCategory 1\nentry, Joe utilized the excellent flavor pairing of passion fruit and Campari. Google told me that there was a Hurricane Cesar in 1996 but no Hurricane Caesar though; Joe explained that he created this recipe on the Ides of March's drink of the day at Backbar.\nOnce prepared, the Hurricane Caesar offered a lime and nutmeg aroma with hints of rum. A citrus and passion fruit-filled sip gave way to the passion fruit-Campari combination on the swallow. As the drink drained, the Campari notes became stronger in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9xbLFBrP_a533yd8qifMcLqBfZZgvi3IgX23lHIVYUFeLsZco8xkJNepocpSTUFjQZZJbMhZm9u19gBZ9Es28t359VWTO3Clq-qb3WZAFsN1SHU9leOzm6WL0qpWQhL3N15_uAZmrLrE/s320/hurricanecaesar0115.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9xbLFBrP_a533yd8qifMcLqBfZZgvi3IgX23lHIVYUFeLsZco8xkJNepocpSTUFjQZZJbMhZm9u19gBZ9Es28t359VWTO3Clq-qb3WZAFsN1SHU9leOzm6WL0qpWQhL3N15_uAZmrLrE/s800/hurricanecaesar0115.jpg", "comment_count": 3 }, { "title": "jim rose", "url": "https://cocktailvirgin.blogspot.com/2014/05/jim-rose.html", "published": "2014-05-28T09:28:00.001-04:00", "updated": "2017-07-11T14:47:31.697-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "merrill" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Bryn Tattan", "source": "Merrill & Co.", "year": null }, "categories": [ "#merrill", "fernet-branca", "grenadine", "lime juice", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon", "1/2 oz Grenadine", "1/2 oz Lime Juice", "1 barspoon Fernet Branca" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with a cherry.", "body_text": "2 oz Bourbon\n1/2 oz Grenadine\n1/2 oz Lime Juice\n1 barspoon Fernet Branca\nShake with ice and strain into a rocks glass. Garnish with a cherry.\nTwo Sundays ago, Andrea wanted to go to Myers & Chang in the South End. Afterwards, we decided to catch a night cap at Merrill & Co. For my drink, I asked bartender Bryn Tattan for the Jim Rose. I have to assume that the name is a riff on the classic Jack Rose cocktail and something from the Jim Beam product line. In addition, the most famous Jim Rose is a the ringleader for a circus sideshow that I saw at the Lollapalooza festival in 1992. Instead of the Peychaud's Bitters that appear in various Boston bars'\nJack Rose\ncocktails (via the Jack Rose Society's conclusions back in 2005), the Jim Rose calls for a healthy dash of Fernet Branca.\nThe cherry garnish's aroma joined that of the lime and a hint of Fernet. A malt, lime, and pomegranate sip led into a Bourbon swallow with a fruit-tinged Fernet Branca's menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsTg7PwHWB4vMeOEs2q446a3o1p0aMO9nyqsmdPZ_2rPfZzCmV3tTUYa2pvJa4stw3GdXpY66w8rLdj1lkDmZIpyL-HzCkoddSUsIcXqgtZ0ORdeWVJKVTyRvH9pBUJC32THNX4L99fWc/s320/jimrose0119.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsTg7PwHWB4vMeOEs2q446a3o1p0aMO9nyqsmdPZ_2rPfZzCmV3tTUYa2pvJa4stw3GdXpY66w8rLdj1lkDmZIpyL-HzCkoddSUsIcXqgtZ0ORdeWVJKVTyRvH9pBUJC32THNX4L99fWc/s800/jimrose0119.jpg", "comment_count": 1 }, { "title": "steady as she goes", "url": "https://cocktailvirgin.blogspot.com/2014/05/steady-as-she-goes.html", "published": "2014-05-29T09:21:00.001-04:00", "updated": "2017-07-11T14:46:49.711-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "merrill" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Bryn Tattan", "source": "Merrill & Co.", "year": null }, "categories": [ "#merrill", "averna", "bitters (mole)", "soda", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Cocchi Sweet Vermouth", "1 oz Averna", "2 dash Mole Bitters" ], "instructions": "Build in a rocks glass with ice. Top with soda, gently stir, garnish with an orange wedge, and add straws.", "body_text": "1 1/4 oz Cocchi Sweet Vermouth\n1 oz Averna\n2 dash Mole Bitters\nBuild in a rocks glass with ice. Top with soda, gently stir, garnish with an orange wedge, and add straws.\nFor a drink at Merrill & Co., Andrea asked bartender Bryn Tattan for the Steady As She Goes, one of their soda fountain drinks. Once built, the drink offered an orange aroma. A lightly carbonated sip gave way to more caramel notes than grape. Finally, the swallow offered elegant chocolate herbal flavors that made this drink quite delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpkNE1XiZ5vzEkafe-jvbT_l2ph2b-Ax_vQwT8TA6ipRJIVeKspGToKHh0i5Sm33jZy81AOJcdM0Hv17Giyl8UOcdb7rGSLd_eP2ZlrMq12Cjv2RVYkGWHSt1REPaJZxlDduqwnLd138H/s320/steadyas0120.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpkNE1XiZ5vzEkafe-jvbT_l2ph2b-Ax_vQwT8TA6ipRJIVeKspGToKHh0i5Sm33jZy81AOJcdM0Hv17Giyl8UOcdb7rGSLd_eP2ZlrMq12Cjv2RVYkGWHSt1REPaJZxlDduqwnLd138H/s800/steadyas0120.jpg", "comment_count": 1 }, { "title": "urban anxiety", "url": "https://cocktailvirgin.blogspot.com/2014/05/urban-anxiety.html", "published": "2014-05-30T09:25:00.001-04:00", "updated": "2017-07-11T14:46:01.706-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Aaron Defeo", "source": "Mr. Boston Official Bartender's Guide", "year": null }, "categories": [ "bitters (Angostura)", "cachaça", "cynar", "vermouth (sweet)" ], "ingredients": [ "1 oz Cachaça (Seleta Gold)", "1 oz Sweet Vermouth (Dolin)", "3/4 oz Cynar", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Flame a grapefruit peel (omitted flaming) over the top and drop in for garnish.", "body_text": "1 oz Cachaça (Seleta Gold)\n1 oz Sweet Vermouth (Dolin)\n3/4 oz Cynar\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Flame a grapefruit peel (omitted flaming) over the top and drop in for garnish.\nTwo Tuesdays ago, I found the Urban Anxiety as I flipped through the 75th anniversary edition of the\nMr. Boston Official Bartender's Guide\n. The recipe was created by Aaron Defeo of Casino Del Sol in Tucson, Arizona, and it came across as a cachaça Negroni variation of sorts. With the Cynar in the mix, it reminded me a lot of Jacob Grier's\nMidnight Shift\nand Eastern Standard's pisco-based\nEl Capitan\n(which I had misremembered as a cachaça drink when I was making my notes).\nThe Urban Anxiety presented a grapefruit oil nose over grassy grape aromas. A caramel and grape sip was followed by a grassy swallow that blended elegantly into the Cynar's herbal notes. Finally, the swallow finished with a cinnamon-like spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPZGNk38XHHij6IW0jp87T_trcD4quqAI02vrgscV_hM9sfWJwYlu2h1ZNMLR2h37awxWP237Kswt0OlqTgvSjYqu2yZyXiKnfHKgdiBsIm2SL9m_ro7LZtaVGgm7_9fKKWIFo8UBqNJ_/s320/urbananxiety0121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPZGNk38XHHij6IW0jp87T_trcD4quqAI02vrgscV_hM9sfWJwYlu2h1ZNMLR2h37awxWP237Kswt0OlqTgvSjYqu2yZyXiKnfHKgdiBsIm2SL9m_ro7LZtaVGgm7_9fKKWIFo8UBqNJ_/s800/urbananxiety0121.jpg", "comment_count": 0 }, { "title": "helen of troy does countertop dancing", "url": "https://cocktailvirgin.blogspot.com/2014/06/helen-of-troy-does-countertop-dancing.html", "published": "2014-06-02T09:28:00.002-04:00", "updated": "2017-07-11T14:45:24.681-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lauren", "source": "The Independent", "year": null }, "categories": [ "#independent", "applejack", "bitters (Angostura)", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Laird's Applejack", "1 oz Fee Brothers' Orgeat", "1/2 oz Angostura Bitters", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Laird's Applejack\n1 oz Fee Brothers' Orgeat\n1/2 oz Angostura Bitters\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, we stopped in at The Independent to pay bartender Casey Keenan a visit. For a first drink, I asked Casey for the humorously named Helen of Troy Does Countertop Dancing which was described on the menu as \"applejack, orgeat, lots of Angostura, and citrus.\" The combination first reminded me of a bitters-forward version of the Harvest Moon (apple brandy, orgeat, lime) that appears in the 1934 edition of\nEsquire Magazine\n's top 10 most popular cocktail as well as the Green Street Grill's house cocktail book where I first spotted it. The Helen of Troy was created by bar manager Lauren, and I was remiss in asking what might have inspired her.\nThe cocktail greeted my nose with cinnamon spice and nuttiness. A rich apple and lemon sip gave way to a nutty, cherry, and clove-y spice swallow. Overall, the citrus, orgeat, and Angostura combination worked rather well here as it did in the\nBittah Walshie\n,\nTrinidad Sour\n, and\nStormy Mai Tai\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TXTekg0olw-UrwaW0IEUzjX0RuKAEhyphenhyphen8P3RyZ4rtrCfY5rqdHLFQZrwkRCLx_v_k_q6qiCe5jGehLDqDmeeVvePKbGPoQuwpPJ1OR0DvasWiLziiZknObKcNHjWgS5Y-efGUY3Hh5g23/s320/helentroy0122.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TXTekg0olw-UrwaW0IEUzjX0RuKAEhyphenhyphen8P3RyZ4rtrCfY5rqdHLFQZrwkRCLx_v_k_q6qiCe5jGehLDqDmeeVvePKbGPoQuwpPJ1OR0DvasWiLziiZknObKcNHjWgS5Y-efGUY3Hh5g23/s800/helentroy0122.jpg", "comment_count": 1 }, { "title": "calico jack", "url": "https://cocktailvirgin.blogspot.com/2014/06/calico-jack.html", "published": "2014-06-03T09:05:00.000-04:00", "updated": "2017-07-11T14:44:44.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Lauren", "source": "Beta Cocktails", "year": null }, "categories": [ "#independent", "becherovka", "cherry brandy", "punt e mes", "rum" ], "ingredients": [ "1 oz Old Monk Rum", "1 oz Becherovka", "1/2 oz Cherry Heering", "1/4 oz Punt e Mes" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist and add straws.", "body_text": "1 oz Old Monk Rum\n1 oz Becherovka\n1/2 oz Cherry Heering\n1/4 oz Punt e Mes\nStir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist and add straws.\nFor a second drink at The Independent, I requested the Calico Jack from bartender Casey Keenan. Casey described how bar manager Lauren adapted a recipe from\nBeta Cocktails\nthat was whiskey based; in a quick perusal of the book, I was unable to spot what exactly the inspiration was though. Regardless, he encouraged my request by noting that it was an intriguing rum Manhattan of sorts. Once mixed, the orange twist contributed to the Calico Jack's nose. Dark notes on the sip led into rum, cherry, spice, and vanilla on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rJUXeAIf8PTwkqQgdGKES8G-6haK7BUqLWYFoKo8qqMHCwVH_N1UVrVTYtMJQvm5VSEheTtA-mxB0GMWcay5-yBEAHMMwYKnp1TSRiNweACYmJODAFEZDR8Qif7ixOYBm9gjm2D7SPn1/s320/calicojack0123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rJUXeAIf8PTwkqQgdGKES8G-6haK7BUqLWYFoKo8qqMHCwVH_N1UVrVTYtMJQvm5VSEheTtA-mxB0GMWcay5-yBEAHMMwYKnp1TSRiNweACYmJODAFEZDR8Qif7ixOYBm9gjm2D7SPn1/s800/calicojack0123.jpg", "comment_count": 1 }, { "title": "bone machine", "url": "https://cocktailvirgin.blogspot.com/2014/06/bone-machine.html", "published": "2014-06-04T09:30:00.000-04:00", "updated": "2017-07-11T14:44:08.572-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jeff Lyon", "source": "Third Rail", "year": null }, "categories": [ "amaro nonino", "benedictine", "bitters (Angostura)", "bitters (orange)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bulleit Bourbon", "1 1/2 oz La Bodega Oloroso Sherry (Lustau)", "1/2 oz Amaro Nonino (Averna)", "1/4 oz Benedictine", "1 dash Angostura Bitters", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Flame (omit the fire) an orange twist and garnish the drink with it.", "body_text": "1 oz Bulleit Bourbon\n1 1/2 oz La Bodega Oloroso Sherry (Lustau)\n1/2 oz Amaro Nonino (Averna)\n1/4 oz Benedictine\n1 dash Angostura Bitters\n2 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass with a large ice cube. Flame (omit the fire) an orange twist and garnish the drink with it.\nTwo Saturdays ago, we began the cocktail hour with a recipe I spotted on\nLiquor.com\nfor a sherry libation called the Bone Machine. The drink was created by Jeff Lyon of Third Rail in San Francisco, and the name makes reference to Tom Waits' 1992 album which also happens to be the first one of his that I purchased shortly after it came out.\nThe Bone Machine shared an orange oil and whiskey aroma. A caramel, grape, and malt sip gave way to a nutty sherry swallow with a dry, bitter herbal finish. In recipe layout and general sherry-forward feel, the drink reminds me of the\nAston Martin\nthat a guest at the bar requested last week.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarN_SY15JZEgOS7Wxq3p6BvodbZpTVrvzGMkVDS8TdXUk-v3bwcyr01jcYHDu8dG4gQVwphznOEdQgpbZFZ2hVNpugnN-mhjbA9IbEhHg0EmlY_HpKjFEbsW5QuxJQbzJdKC-rdcwBKh9/s320/bonemachine0124.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarN_SY15JZEgOS7Wxq3p6BvodbZpTVrvzGMkVDS8TdXUk-v3bwcyr01jcYHDu8dG4gQVwphznOEdQgpbZFZ2hVNpugnN-mhjbA9IbEhHg0EmlY_HpKjFEbsW5QuxJQbzJdKC-rdcwBKh9/s800/bonemachine0124.jpg", "comment_count": 1 }, { "title": "dogger bank", "url": "https://cocktailvirgin.blogspot.com/2014/06/dogger-bank.html", "published": "2014-06-05T09:29:00.000-04:00", "updated": "2017-07-11T14:43:30.996-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sean Maher", "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "lemon juice", "pimm's no. 1", "simple syrup", "swedish punsch" ], "ingredients": [ "1 1/2 oz Pimm's #1", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1/2 oz Kronan Swedish Punsch" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Pimm's #1\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1/2 oz Kronan Swedish Punsch\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, we made the voyage up to the North Shore to have dinner at the Barrel House in Beverly. For a first drink, I asked bartender Sean Maher for the Dogger Bank as the combination of Pimm's, Swedish Punsch, and lemon juice reminded me of the\nPimmeron\n. I inquired if Dogger Bank was a nearby patch of the ocean; however, Sean explained that it was a fishing area which saw several naval battles that lies halfway between Pimm's England and the punsch's Sweden. He also mentioned that this menu item was his creation.\nThe Dogger Bank offered a fruit aroma with notes of spiced rum from the Swedish Punsch. A lemon and berry sip gave way to a slightly drying swallow from the lemon and the punsch's Batavia Arrack and tea. Overall, it was a great, light way to start an evening, and as a modified\nPimm's Cup\n, it will be perfect for the warmer season.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrFfdWhv-2UWcNqW5JNHaNhf0z5bi9Twkp25PyVAalBfkvStKr_dzLKWVM2nFMgnqKyiS4V1RkvpM2G5s8gPAaM0LUNOqmb01sNiwqiPR1jz5gOvaGk2dM_czrUCL6SD9wMQNwo1l588k/s320/doggerbank0125.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrFfdWhv-2UWcNqW5JNHaNhf0z5bi9Twkp25PyVAalBfkvStKr_dzLKWVM2nFMgnqKyiS4V1RkvpM2G5s8gPAaM0LUNOqmb01sNiwqiPR1jz5gOvaGk2dM_czrUCL6SD9wMQNwo1l588k/s800/doggerbank0125.jpg", "comment_count": 0 }, { "title": "ardent spirit", "url": "https://cocktailvirgin.blogspot.com/2014/06/ardent-spirit.html", "published": "2014-06-06T09:31:00.000-04:00", "updated": "2017-07-11T14:42:51.046-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sean Maher", "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "cynar", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Old Ipswich Tavern Style Aged Rum", "1 oz Cynar", "1 oz Cocchi Sweet Vermouth" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 oz Old Ipswich Tavern Style Aged Rum\n1 oz Cynar\n1 oz Cocchi Sweet Vermouth\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nFor Andrea's first cocktail at the Barrel House in Beverly, she picked the Ardent Spirit which came across as somewhere between a rum\nLittle Italy\nand a Negroni riff. The drink was another of Sean Maher's, and the name refers to the old alchemy term for liquors produced after distilling fermented vegetation due to their ability to burn. Once mixed, the Ardent Spirit's orange twist contributed greatly to the nose. A caramel and grape sip led into a swallow that displayed a great transition from the\nfunky aged rum\ninto the herbal Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmL5_fmEONNrVLeCJ5GRCqMgFTn6eXjmpXE4Dx-YLmRtFBelkHAJGwgCMqv6JtVyf1kPCiMHS3XMgOzEHKSKWRDW2FrQiAu3qGZ-t5PHf6gtvSSip-KQgBTUVSJw6n330kVFOfH1pbirV/s320/ardentspirit0127.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmL5_fmEONNrVLeCJ5GRCqMgFTn6eXjmpXE4Dx-YLmRtFBelkHAJGwgCMqv6JtVyf1kPCiMHS3XMgOzEHKSKWRDW2FrQiAu3qGZ-t5PHf6gtvSSip-KQgBTUVSJw6n330kVFOfH1pbirV/s800/ardentspirit0127.jpg", "comment_count": 0 }, { "title": "bitter end", "url": "https://cocktailvirgin.blogspot.com/2014/06/bitter-end.html", "published": "2014-06-09T09:29:00.000-04:00", "updated": "2017-07-10T12:10:35.275-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Maher", "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "bitters (mole)", "cognac", "egg white", "fernet-branca" ], "ingredients": [ "1 1/2 oz Fernet Branca", "3/4 oz Coco Lopez Cream of Coconut", "3/4 oz Pierre Ferrand 1840 Cognac", "2 dash Bittermens Mole Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass.", "body_text": "1 1/2 oz Fernet Branca\n3/4 oz Coco Lopez Cream of Coconut\n3/4 oz Pierre Ferrand 1840 Cognac\n2 dash Bittermens Mole Bitters\n1 Egg White\nShake once without ice and once with ice. Strain into a coupe glass.\nAfter dinner at the Barrel House in Beverly, I was able to narrow down my choices on the menu to two egg drinks. From those, I requested the Bitter End from bartender Sean Maher while leaving From Here to Eternity for another visit. The assortment of Fernet Branca, Cognac, coconut, and egg white seemed like the perfect combination of dessert and digestif!\nOnce prepared, the Bitter End's Fernet creeped through into the drink's nose. A creamy, thick sip displayed the wonders of the egg white and coconut cream. However, most of the coconut flavor though came through on the swallow along with the Fernet Branca herbal notes, and finally, the Cognac appeared on the lingering finish along with an additional dose of Fernet's menthol.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdK0PH0r9t5XVAUP8PP4rSKBvWbetDIlnH7R1gGlQB4ZoqLgukxsMFLE2gDhZ1Gbwk-99Q8Nq5h6IC6ha4G0-W_aQvA3nvGIPkaQk_Gq32bdFk_79s-omwfZCksSN7H-zUa4GbpS__cLxX/s320/bitterend0128.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdK0PH0r9t5XVAUP8PP4rSKBvWbetDIlnH7R1gGlQB4ZoqLgukxsMFLE2gDhZ1Gbwk-99Q8Nq5h6IC6ha4G0-W_aQvA3nvGIPkaQk_Gq32bdFk_79s-omwfZCksSN7H-zUa4GbpS__cLxX/s800/bitterend0128.jpg", "comment_count": 0 }, { "title": "[against the strain]", "url": "https://cocktailvirgin.blogspot.com/2014/06/against-strain.html", "published": "2014-06-11T09:28:00.000-04:00", "updated": "2017-07-10T11:51:31.965-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sean Maher", "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "campari", "cynar", "gin", "lemon juice" ], "ingredients": [ "3/4 oz St. George Dry Rye Gin", "3/4 oz Cynar", "3/4 oz Campari", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz St. George Dry Rye Gin\n3/4 oz Cynar\n3/4 oz Campari\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nFor a final libation at the Barrel House, bartender Sean Maher mixed us up something he had been working on. The combination came across as a distant Negroni riff with a Last Word feel. Lacking a name, I dubbed it the \"Against the Strain\" after the Cynar slogan \"Contro il logorio della vita moderna\" which translates to \"Against the strain of modern life.\" Once mixed, it offered a vegetal, herbal, and vaguely cucumber nose. Next, a lemon and caramel sip gave way to a juniper, Cynar herbal, and Campari bitter swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_N3B896H7mkBHAi3ZHv3fTRnw7mtn6CNuXVnDgdM0PFqc1f3XfuhGoSFMiDUlIVhxtUgEkKb5OJIkxFRA-URVnu47v1BYc0H2knjxhC448IoYGr-Hc4nJp9dR27kXiWOKHEluW9BK9ND/s320/barrelhouse0130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_N3B896H7mkBHAi3ZHv3fTRnw7mtn6CNuXVnDgdM0PFqc1f3XfuhGoSFMiDUlIVhxtUgEkKb5OJIkxFRA-URVnu47v1BYc0H2knjxhC448IoYGr-Hc4nJp9dR27kXiWOKHEluW9BK9ND/s800/barrelhouse0130.jpg", "comment_count": 0 }, { "title": "giuseppe's lady", "url": "https://cocktailvirgin.blogspot.com/2014/06/giuseppes-lady.html", "published": "2014-06-12T09:29:00.000-04:00", "updated": "2017-07-10T11:50:39.788-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "fairstedkitchen" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Will Isaza", "source": "Fairsted Kitchen", "year": null }, "categories": [ "#fairstedkitchen", "bitters (Angostura)", "cynar", "gin", "grenadine", "lime juice" ], "ingredients": [ "1 1/4 oz St. George Terroir Gin", "1/2 oz Cynar", "3/4 oz Grenadine", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Twist a lemon peel over the top.", "body_text": "1 1/4 oz St. George Terroir Gin\n1/2 oz Cynar\n3/4 oz Grenadine\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass. Twist a lemon peel over the top.\nTwo Sundays ago, Andrea and I finally made it over to Brookline Village to visit Fairsted Kitchen. For a first drink, I asked bartender Alex Homans about the Giuseppe's Lady. Alex described how it was bartender Will Isaza's drink and as a cross between a\nLittle Giuseppe\nand a\nPink Lady\n. Originally, the recipe was invented with Ransom's Old Tom Gin, but they soon discovered that St. George's Terroir Gin melded better with the flavor profile here. Alex's commentary on the drink was that the Giuseppe's Lady was \"a Cosmo that goes on a spirit journey in the woods.\" Once mixed, the Giuseppe's Lady shared a floral and lemon oil aroma. A caramel, lime, and pomegranate sip released to reveal a juniper, Angostura spice, and herbal Cynar swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0x-v98FRwOASBVnvTyz4igd-BHhTKFSQF-ciqJsK0g-6nzbi-kLCfxtftb8TLyBWfY7cztQbvgrnE1hfSTCAcOYQ1lVROK-N65NggK7v2tsYRE58zC8ZZecVN4kelTRjo1XKDg-yrHm5J/s320/guiseppylady0133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0x-v98FRwOASBVnvTyz4igd-BHhTKFSQF-ciqJsK0g-6nzbi-kLCfxtftb8TLyBWfY7cztQbvgrnE1hfSTCAcOYQ1lVROK-N65NggK7v2tsYRE58zC8ZZecVN4kelTRjo1XKDg-yrHm5J/s800/guiseppylady0133.jpg", "comment_count": 1 }, { "title": "citizen's arrest", "url": "https://cocktailvirgin.blogspot.com/2014/06/citizens-arrest.html", "published": "2014-06-13T10:30:00.002-04:00", "updated": "2017-07-10T11:50:33.008-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "fairstedkitchen" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Danielle Berman", "source": "Fairsted Kitchen", "year": null }, "categories": [ "#fairstedkitchen", "punt e mes", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz El Maestro Oloroso Sherry", "1 oz Dolin Sweet Vermouth", "3/4 oz Punt e Mes", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass with fresh ice. Twist an orange peel over the top and add straws.", "body_text": "1 1/4 oz El Maestro Oloroso Sherry\n1 oz Dolin Sweet Vermouth\n3/4 oz Punt e Mes\n1 pinch Salt\nStir with ice and strain into a rocks glass with fresh ice. Twist an orange peel over the top and add straws.\nFor Andrea's first drink at Fairsted Kitchen, she requested the Citizen's Arrest. Bartender Alex Homans explained how the recipe was crafted by Danielle Berman as a means to continue one's night but with the breaks on. Since Andrea was the one driving, it was a good start to put her consumption level somewhat on arrest. In the glass, the orange oil brightened up the complex grape aroma. The grape medley continued on into the sip, and it was followed by the sherry's nuttiness and the muted bitter from the Punt e Mes being mitigated by the salt on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPR3oxt5PnKxbneT5MyBry6NcB0ZtUPYxgB2nUZ0ayCW-5P5jaASXrr-s_gLmxDPyx_gSY63YKD7XDk3jb63Lg4AA4daTHmjIjTJXQgkpJt3piY3isDZ5uTUj1YzQ29rP0ppyGM86qV4t-/s320/citizenarrest0132.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPR3oxt5PnKxbneT5MyBry6NcB0ZtUPYxgB2nUZ0ayCW-5P5jaASXrr-s_gLmxDPyx_gSY63YKD7XDk3jb63Lg4AA4daTHmjIjTJXQgkpJt3piY3isDZ5uTUj1YzQ29rP0ppyGM86qV4t-/s800/citizenarrest0132.jpg", "comment_count": 0 }, { "title": "whispering pines", "url": "https://cocktailvirgin.blogspot.com/2014/06/whispering-pines.html", "published": "2014-06-14T21:31:00.001-04:00", "updated": "2017-07-10T11:49:54.473-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "fairstedkitchen" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alex Homans", "source": "Backbar", "year": null }, "categories": [ "#fairstedkitchen", "champagne", "lemon juice", "lillet", "pisco" ], "ingredients": [ "1 oz Macchu Pisco", "1 oz Cocchi Americano", "3/4 oz Zirbenz Stone Pine Liqueur", "1/4 oz Lemon Juice" ], "instructions": "Stir with ice and strain into a coupe glass. Top with 1 oz Monte Delle Vigne sparkling wine and garnish with 5 drops Bittermens Grapefruit Bitters.", "body_text": "1 oz Macchu Pisco\n1 oz Cocchi Americano\n3/4 oz Zirbenz Stone Pine Liqueur\n1/4 oz Lemon Juice\nStir with ice and strain into a coupe glass. Top with 1 oz Monte Delle Vigne sparkling wine and garnish with 5 drops Bittermens Grapefruit Bitters.\nFor Andrea's second drink at Fairsted Kitchen, she asked bartender Alex Homans for the Whispering Pines. Alex described how this was his recipe, and it started from a conversation that he had with a guest at Backbar. That guest tried to describe a drink that they had in Atlanta but they lacked a recipe. Alex took the grapefruit juice and ginger ale elements from that description and transformed them into grapefruit bitters and sparkling wine. He later dubbed the libation the Whispering Pines after the 1970 song from The Band.\nThe Whispering Pines greeted the nose with a wine and fruity pisco aroma. The lemon coupled with the crisp sparkling wine and citrussy Cocchi Americano flavors on the sip, and the pisco, pine, and wine notes rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXUFVc7JTwz8BrvpKHCVD2lx6LaHhZf4kWI1tvZMJrBtndv_1ckTHbX4urjMH95RrTQoqhuoCivxS3vfWjfJOISMHmlSCRxuuPwBweTlQ1NCwAY37aVWn_TU-RBS0-A5JYZ4Y_lOWMjIJ/s320/whisperingpines0134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXUFVc7JTwz8BrvpKHCVD2lx6LaHhZf4kWI1tvZMJrBtndv_1ckTHbX4urjMH95RrTQoqhuoCivxS3vfWjfJOISMHmlSCRxuuPwBweTlQ1NCwAY37aVWn_TU-RBS0-A5JYZ4Y_lOWMjIJ/s800/whisperingpines0134.jpg", "comment_count": 0 }, { "title": "no sleep till brookline", "url": "https://cocktailvirgin.blogspot.com/2014/06/no-sleep-till-brookline.html", "published": "2014-06-16T09:23:00.000-04:00", "updated": "2017-07-10T11:49:16.067-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "fairstedkitchen" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Patrick Gaggiano", "source": "Fairsted Kitchen", "year": null }, "categories": [ "#fairstedkitchen", "amaro", "bitters (Angostura)", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1 oz Amaro Montenegro", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass with fresh ice. Garnish with a lemon twist and add straws.", "body_text": "1 1/2 oz Four Roses Bourbon\n1 oz Amaro Montenegro\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass with fresh ice. Garnish with a lemon twist and add straws.\nFor a last libation at Fairsted Kitchen, I asked bartender Alex Homans for the No Sleep Till Brookline. Alex explained how this was Patrick Gaggiano's drink for the opening menu that pays tribute to its Brookline location. Once mixed, it offered a lemon oil aroma that transitioned well into a lemon juice and malt sip. The swallow then showcased the rest of the Bourbon flavors in addition to the Amaro Montenegro's herbal and orange ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JzicCy1m1yC_SUi8N-JBzxPDrdNBaoSWdyv-NQe_WHKdL0rGXcso8AaxYXQ2t4Ui4KPKEi41zBGwKq5VGrWWlQ9PczlS_x-f805-hJIW1yd82q47ecYKpnms3Bc4MHL0BROBKUKkZnu4/s320/nosleep0136.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JzicCy1m1yC_SUi8N-JBzxPDrdNBaoSWdyv-NQe_WHKdL0rGXcso8AaxYXQ2t4Ui4KPKEi41zBGwKq5VGrWWlQ9PczlS_x-f805-hJIW1yd82q47ecYKpnms3Bc4MHL0BROBKUKkZnu4/s800/nosleep0136.jpg", "comment_count": 1 }, { "title": "[la pagerie]", "url": "https://cocktailvirgin.blogspot.com/2014/06/la-pagerie.html", "published": "2014-06-17T09:29:00.002-04:00", "updated": "2017-07-08T13:06:58.786-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "rendezvous" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Rendezvous", "year": null }, "categories": [ "#rendezvous", "lime juice", "orgeat", "rum", "soda" ], "ingredients": [ "1 1/2 oz Rhum JM Gold", "3/4 oz Lime Juice", "3/4 oz Fee Brothers' Orgeat" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice. Top with 2 oz soda, garnish with a lime wedge, and add a straw.", "body_text": "1 1/2 oz Rhum JM Gold\n3/4 oz Lime Juice\n3/4 oz Fee Brothers' Orgeat\nShake with ice and strain into a Collins glass filled with fresh ice. Top with 2 oz soda, garnish with a lime wedge, and add a straw.\nTwo Tuesdays ago, Andrea and I met up at Rendezvous after my dinner shift at work was over. Our mission was to get at least one last (late) dinner there before the restaurant changes owners, names, and barstaff. For a few months shy of 6 years, we have been been sitting at Scott Holliday's bar, and it was time to squeeze in a final rendezvous. For a drink, Scott mentioned that he had crafted something in the Collins vein with rhum agricole to deplete the bar's stock of it. Since the recipe lacked a name, I took a page from Ted Gallagher's\nJosephine's Bath\nand dubbed it La Pagerie after the family home in Martinique of Napoléon Bonaparte's first wife, Joséphine de Beauharnais.\nThe drink began with a grassy rhum agricole nose with additional almond and lime aromas. Next, the sip was a cross between a sweet richness from the orgeat and a crispness from the lime. Finally, the rhum agricole appeared on the swallow where it was smoothed over by the orgeat's almond notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQga7EOoOWW6-_vMz1hyphenhyphensZIwVOKKt0eWrdFR0X-qh_HaCOS5MAw6C32NM1fFy4YGHzxDL4O7dckI6A3IFlh1EEO8eIER-7XnTK1l7mInEJuQNi88uFjQPjXvzcsgRbXEBYw7lKNIrG2jBM/s320/rdv0138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQga7EOoOWW6-_vMz1hyphenhyphensZIwVOKKt0eWrdFR0X-qh_HaCOS5MAw6C32NM1fFy4YGHzxDL4O7dckI6A3IFlh1EEO8eIER-7XnTK1l7mInEJuQNi88uFjQPjXvzcsgRbXEBYw7lKNIrG2jBM/s800/rdv0138.jpg", "comment_count": 0 }, { "title": "count camillo's derby", "url": "https://cocktailvirgin.blogspot.com/2014/06/count-camillos-derby.html", "published": "2014-06-18T09:30:00.000-04:00", "updated": "2017-07-06T11:12:25.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "gin", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Beefeater Gin", "1 1/4 oz Dolin Sweet Vermouth", "1 1/4 oz Campari", "8 leaf Mint" ], "instructions": "Muddle mint in Campari. Add rest of the ingredients and ice, and stir to mix and chill. Garnish with mint and add a straw.", "body_text": "1 1/4 oz Beefeater Gin\n1 1/4 oz Dolin Sweet Vermouth\n1 1/4 oz Campari\n8 leaf Mint\nMuddle mint in Campari. Add rest of the ingredients and ice, and stir to mix and chill. Garnish with mint and add a straw.\nTwo weeks ago during Negroni Week, I wanted to tap into our rapidly growing mint jungle and put it towards some cocktail usage. With Negronis on my mind, I could not help but remember how well mint pairs with Campari in drinks like Matt Schrage's\nFrom the Hip\nor Stephen Shellenberger's\nBoa Vista\n. Perhaps something as simple as mintified Negroni in Julep form? For a name, I considered how the wild Camillo Negroni spent time as a cowboy as well as the mint and gin (not the better known whiskey one)\nDerby\ncocktail and dubbed it Count Camillo's Derby.\nThe bouquet of mint garnish contributed greatly to the drink's nose. A green herbal and grape sip led into a Campari, juniper, and mint swallow. My tasting notes comment \"more than [just] a Negroni\" for the mint shaped the drink away from the sharper notes of Campari into something a bit more fresh and herbal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjARuv3V7fbtuyp1ktN_smtdPzFgPFvdhgB6gthyNECFVcYzTq2wWWyCO_5AwQzufGjunzp2W-Bk5oRor1u-mSHCavXDF0D2dUh9SuTXS6qhP9OfXVIA0rcelRT8bLVnfXSGIgGT40NhjC/s320/countderby0139.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjARuv3V7fbtuyp1ktN_smtdPzFgPFvdhgB6gthyNECFVcYzTq2wWWyCO_5AwQzufGjunzp2W-Bk5oRor1u-mSHCavXDF0D2dUh9SuTXS6qhP9OfXVIA0rcelRT8bLVnfXSGIgGT40NhjC/s800/countderby0139.jpg", "comment_count": 0 }, { "title": "the jook sing", "url": "https://cocktailvirgin.blogspot.com/2014/06/the-jook-sing.html", "published": "2014-06-20T14:32:00.000-04:00", "updated": "2017-07-08T13:06:16.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Markus Yao", "source": "Shojo", "year": null }, "categories": [ "#other", "amaro", "bitters (Angostura)", "cynar", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1/4 oz Cynar (*)", "1/4 oz Punt e Mes", "1/4 oz Amaro Montenegro", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass (stemmed rocks glass) with a large ice cube.", "body_text": "2 oz Rittenhouse Rye\n1/4 oz Cynar (*)\n1/4 oz Punt e Mes\n1/4 oz Amaro Montenegro\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass (stemmed rocks glass) with a large ice cube.\n(*) Note: the Punt e Mes, two amaros, and the bitters were added as a batched 3/4 oz. Nick believed that all but the Angostura Bitters were equal parts.\nA few Thursdays ago, I ventured down to Shojo in Chinatown for Nick Korn had mentioned on social media that he was doing a guest shift there. I had been meaning to make it down there for a while especially after Shojo bartender Markus Yao appeared in the\nImproper Bostonian\narticle\nalong with ten others and me. For a start, I requested from Nick the A.B.C. that was subtitled the Jook Sing; Nick mentioned that this was Markus' recipe. A jook sing according to Wikipedia is \"a Cantonese term for an overseas Chinese person who was born in a Western environment and/or a Chinese person who more readily or strongly identifies with Western culture than traditional Chinese culture.\" In addition, the term stems from a measuring cup made from bamboo; since bamboo is a series of compartmentalized units, liquids in the cup do not connect with the other end and are kept separate. Perhaps this was a nod that this bar inside the Chinese restaurant had put a Manhattan variation on the menu.\nThe Jook Sing began with a rye aroma with a hint of grape and herbal aromas. A rye malt sip shared some of the amaros' caramel, and the rye continued on into the swallow that ended with a smooth bitter-herbal finish. Overall, the drink reminded me of the Independent's\nAutumn Sweater\nfor both felt like spirits forward Old Fashioned-Manhattan hybrids.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0k0muRaCCX3W0EwTqA_olu9d9Buk8TNjFwsowBgd5fbTbMfmpoWsushu9aNXHGMDwokXS8RNkdLMIkHXNU5YbQ3eaLX-vhfXOnHRCyVkIhbdtaynlIvmi_a9OZSR3W0CS9EjjsnrtxV3E/s320/jooksing0141.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0k0muRaCCX3W0EwTqA_olu9d9Buk8TNjFwsowBgd5fbTbMfmpoWsushu9aNXHGMDwokXS8RNkdLMIkHXNU5YbQ3eaLX-vhfXOnHRCyVkIhbdtaynlIvmi_a9OZSR3W0CS9EjjsnrtxV3E/s800/jooksing0141.jpg", "comment_count": 0 }, { "title": "kuula hina", "url": "https://cocktailvirgin.blogspot.com/2014/06/kuula-hina.html", "published": "2014-06-21T12:36:00.001-04:00", "updated": "2017-07-08T13:05:42.060-04:00", "author": "frederic", "post_type": "event", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#russell house tavern", "*mixology monday", "*original", "bitters (Angostura)", "lime juice", "pimento dram", "pineapple juice", "rum (white)", "sherry", "simple syrup (vanilla)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXVI) was picked by Thiago of the\nBartendingNotes\nblog. The theme he chose was \"Pineapple\" which is perfect for the warming temperatures here even if that is not what Thiago is thinking as things cool down there in Brazil. Thiago elaborated on the theme with his description of, \"Let's bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into... some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood. One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned. Be in a tiki cocktails, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!\"\nAt work, we have been going through a lot of pineapple juice with the\nAlgonquin\n, the Tiki-esque Decatur Respite, and the\nBroken Shoe Shiner\nall appearing on the menu. Around a week and a half or so ago during a day shift, one of my bartender friends sat at my bar. She lamented that she would have to face her old academic institution for her graduate school classmate was defending her thesis that afternoon; therefore, she would need the drink to be rather stiff. My thoughts instantly went to Navy-strength Smith & Cross rum, and since the Nui Nui had been on my mind through something I had just read, I decided to do something Tiki with Don's Mix #2 (a/k/a Don's Spices) and to include sherry since my guest is a big sherry fanatic. Then it dawned on me to kill two birds with one stone and use some pineapple juice for Mixology Monday! I tried to use the sherry and pineapple juice as the only acid sources since sherry alone worked so well in the\nEndicott Cobbler\n. The feed back that I received was that it needed some citrus to brighten things up. In working out the recipe a few days later, I switched to our too-good-to-be-well-rum well rum, Privateer Silver made in Ipswich, MA, added some lime juice, and moved some of the proportions around. The end result was as follows:\nKuula Hina\n• 1 1/2 oz Privateer Silver Rum\n• 1/2 oz Lime Juice\n• 1/2 oz Lustau Dry Amontillado Sherry\n• 3/4 oz Pineapple Juice\n• 3/4 oz Don's Mix #2 (1:1 vanilla syrup:allspice dram)\n• 1 dash Angostura Bitters\nShake with ice and strain into a Hurricane glass. Fill with crushed ice and float 1/2 oz Cruzan Blackstrap Rum. Garnish with a pineapple wedge and add straws.\nSince my guest used to study fruit flies, I looked up the god of flies, but Beelzebub did not seem to be all that fitting. Instead, I opted for the Hawaiian fish deity, Kuula, and paid tribute to the fisherman god's wife Hina as well. While the Nui Nui and the\nPago Pago\nwere my base inspirations for the Kuula Hina, I did pilfer the blackstrap rum float and pineapple wedge garnish ideas from Sam Gabrielli's Decatur Respite especially since they were handy nearby in the well and garnish tray.\nOnce mixed, the garnish and float donated a pineapple and coffee-like molasses rum aroma. Next, the pineapple and sherry's grape on the sip were brightened by the lime juice, and the swallow began with the rum and vanilla flavors and ended with allspice and pineapple notes.\nSo thank you to my bar guest who inspired me, Thiago of BartendingNotes for picking the theme and running this month's show, and the rest of the Mixology Monday participants for keeping the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebkuPVLhIOslhfF4inteRuXKjFffHe7-6AXN26JCqJbnlcZE6KbnIi01yxh3Ui9SkO2Nzp8_LxKioVhkdEbDH4gHmwtrJhT6l9KVKaq3c95elU8ILJubEK7KGIIvzoPeopqpFMpYveqYY/s320/kuulahina_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "blade of destiny", "url": "https://cocktailvirgin.blogspot.com/2014/06/blade-of-destiny.html", "published": "2014-06-23T09:25:00.000-04:00", "updated": "2017-07-08T13:04:52.529-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Christopher \"Blade\" Kotelly and Bruno Prado", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "amaro", "cynar", "sherry" ], "ingredients": [ "1 oz Amontillado Sherry", "1 oz Cynar", "1 oz Nardini Amaro" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Twist and orange peel over the top.", "body_text": "1 oz Amontillado Sherry\n1 oz Cynar\n1 oz Nardini Amaro\nStir with ice and strain into a rocks glass with a large ice cube. Twist and orange peel over the top.\nAfter Shojo, I made my way across the Channel to Tavern Road in Fort Point where I found a seat in front of bartender Will Thomlinson. For a first drink, I asked Will for the Blade of Destiny. The menu cites Christopher \"Blade\" Kotelly as the recipe creator; however, Will explained how it was a collaboration between Tavern Road bartender Bruno Prado and Blade, his guest. Blade was not feeling well that night, and he wanted something herbal to sooth his malaise. The combination of amontillado sherry and Nardini Amaro was one that worked well in Bruno's\nDe La Vega\n, but that recipe lacked the garnish of the \"double high five!\" that I received when my Blade of Destiny was served.\nThe orange oils greeted the nose and provided some brightness for the caramel and hint of grape sip. The swallow was rather complex with chocolate from the Nardini Amaro, nutty grape from the sherry, and herbal vegetal notes from the Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGKUyfB4wUkuJ7UbtGIcNf9s0mTBybdpxoUYWM_oKI9U8AVD1CY6Ve-ia8tmYCdIfD_GT1NZMmrcjyrYNkag10QoFE5YCM1jV2iW3rs37iE-C3e2f5R7-aAn0a1jv5FzfyerhO3qJVPzF/s320/bladedestiny0143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGKUyfB4wUkuJ7UbtGIcNf9s0mTBybdpxoUYWM_oKI9U8AVD1CY6Ve-ia8tmYCdIfD_GT1NZMmrcjyrYNkag10QoFE5YCM1jV2iW3rs37iE-C3e2f5R7-aAn0a1jv5FzfyerhO3qJVPzF/s800/bladedestiny0143.jpg", "comment_count": 2 }, { "title": "oaxacan standoff", "url": "https://cocktailvirgin.blogspot.com/2014/06/oaxacan-standoff.html", "published": "2014-06-24T09:24:00.000-04:00", "updated": "2017-07-08T13:04:18.044-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ryan McGrale", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "aperol", "lime juice", "mezcal", "sherry" ], "ingredients": [ "1 1/2 oz El Bujo Mezcal", "1/2 oz Aperol", "1/2 oz Lustau Amontillado Sherry", "1/4 oz Agave Syrup (1:1)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz El Bujo Mezcal\n1/2 oz Aperol\n1/2 oz Lustau Amontillado Sherry\n1/4 oz Agave Syrup (1:1)\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass. Garnish with a grapefruit twist.\nFor my next drink at Tavern Road, I requested the Oaxacan Standoff from bartender Will Tomlinson; Will mentioned that this was bar manager Ryan McGrale's drink. Once mixed, it offered a grapefruit oil nose that led into a citrussy grape sip. The swallow then offered a smoky mezcal swallow with a nutty, orange-rhubarb finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCIr0e7yWQUnCcQMaQdUIJYJCUL2xaVf_drUXBQftDF3CSFf0D7iiaiyr-wgcN0K_qKaZPpfsLGTFTBaYhvBcSjX4hExHnM786maUXoWiqvebiKaa6JZwL43sPY_rZhJruIi0qxgMu5ZD/s320/oaxacanstand0145.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCIr0e7yWQUnCcQMaQdUIJYJCUL2xaVf_drUXBQftDF3CSFf0D7iiaiyr-wgcN0K_qKaZPpfsLGTFTBaYhvBcSjX4hExHnM786maUXoWiqvebiKaa6JZwL43sPY_rZhJruIi0qxgMu5ZD/s800/oaxacanstand0145.jpg", "comment_count": 0 }, { "title": "mr. clark's cane", "url": "https://cocktailvirgin.blogspot.com/2014/06/mr-clarks-cane.html", "published": "2014-06-25T09:29:00.002-04:00", "updated": "2017-07-08T13:02:51.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "ScientistMcGee", "source": "Sanctuaria", "year": null }, "categories": [ "fernet-branca", "lemon juice", "maraschino" ], "ingredients": [ "1 1/2 oz Fernet Branca", "3/4 oz Luxardo Maraschino Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Fernet Branca\n3/4 oz Luxardo Maraschino Liqueur\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Fridays ago, I was reminded of a drink in\nSanctuaria: The Dive Bar of Cocktail Bars\ncalled Mr. Clark's Cane via the\nScientistMcGee\nblog. Since Fernet Branca and Maraschino liqueur pair so well in drinks that use a little like the\nNewark\nto decent amounts like the\nRoot of All Evil\n, I was curious to see what would happen if they made up most of the drink. The Mr. Clark in question was the author's former boss who asked him for a bitter-sweet cocktail one evening.\nMr. Clark's Cane began with an herbal menthol and sweet, nutty cherry aroma. Next, the sip offered the lemon flavors with a hint of cherry, and the swallow showcased the Fernet Branca herbal notes that were softened by funky Maraschino flavors. Finally, the swallow ended with a lingering menthol finish. Indeed, it would be odd to just say that this was a Fernet\nTennessee\ndespite the reality of what the recipe looks like.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEslOZkQaKpGgvleKp6nfGzj5K9Fyeff6S6-UQTowvd9XpzvhcHbZhz00mMfIoI-QofSo0vMAJ4FDZBY9C_TmQIiFzPz4ztAVbz3-FFybFbTGUHw4nongXWROJSHfuP_vhS9o5pALHQj2N/s320/clarkscane0147.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEslOZkQaKpGgvleKp6nfGzj5K9Fyeff6S6-UQTowvd9XpzvhcHbZhz00mMfIoI-QofSo0vMAJ4FDZBY9C_TmQIiFzPz4ztAVbz3-FFybFbTGUHw4nongXWROJSHfuP_vhS9o5pALHQj2N/s800/clarkscane0147.jpg", "comment_count": 0 }, { "title": "doff your hat", "url": "https://cocktailvirgin.blogspot.com/2014/06/doff-your-hat.html", "published": "2014-06-26T09:23:00.000-04:00", "updated": "2017-07-08T13:02:17.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "David Willhite", "source": "Mr. Boston Official Bartender's Guide", "year": null }, "categories": [ "bitters (orange)", "cointreau", "cynar", "genever", "vermouth (sweet)" ], "ingredients": [ "1 oz Genever (Bols)", "3/4 oz Cynar", "3/4 oz Sweet Vermouth (Dolin)", "1/2 oz Grand Marnier", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist an orange peel over the top.", "body_text": "1 oz Genever (Bols)\n3/4 oz Cynar\n3/4 oz Sweet Vermouth (Dolin)\n1/2 oz Grand Marnier\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Twist an orange peel over the top.\nAfter the Mr. Clark's Cane, I turned to the 75th anniversary edition of the\nMr. Boston Official Bartender's Guide\nand spotted the Doff Your Hat in the gin section. The recipe was crafted by David Willhite who now bartends at Chicago's Bristol, and the combination of juniper spirit, Grand Marnier, and Cynar reminded me of Scott Holliday's\nHugo Ball\n. Once mixed, the Doff Your Hat shared a malty aroma brightened by orange oil accents. A rich malty and grape sip then led into a swallow that began with Cynar's herbal and Genever's botanical notes and ended with Grand Marnier's orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jceXi_JLwlmHaHlBu_jsYlWX6xZeA3o0_Tf5Ebg7Rfwo-TrEYqHAxyCAjjLNuVFqs9JVIso7h1iRaZVFLy_tS3flbQOQihn50t2LavmDa7bATF1YicQWuWISerWH2rdeoblq8Bt4zDZi/s320/doffhat0148.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jceXi_JLwlmHaHlBu_jsYlWX6xZeA3o0_Tf5Ebg7Rfwo-TrEYqHAxyCAjjLNuVFqs9JVIso7h1iRaZVFLy_tS3flbQOQihn50t2LavmDa7bATF1YicQWuWISerWH2rdeoblq8Bt4zDZi/s800/doffhat0148.jpg", "comment_count": 0 }, { "title": "revision #3", "url": "https://cocktailvirgin.blogspot.com/2014/06/revision-3.html", "published": "2014-06-29T16:22:00.001-04:00", "updated": "2017-07-08T13:01:42.913-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "quinquina", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/2 oz Nux Alpina Walnut Liqueur", "1/2 oz Zucca Rabarbaro Amaro", "1/2 oz Byrrh Grand Quinquina" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/2 oz Nux Alpina Walnut Liqueur\n1/2 oz Zucca Rabarbaro Amaro\n1/2 oz Byrrh Grand Quinquina\nStir with ice and strain into a cocktail glass. Garnish with a cherry.\nA few Sundays ago, Andrea and I made another pilgrimage to Woburn to have dinner at Sichuan Garden II in the Baldwin Bar space. For a first drink, I asked bartender Ran Duan for the Revision #3 which appeared like an interesting Manhattan variation. I later found an old menu online that had the Amalia, the Bacardi 8 Rum version of this ingredient set that might have been what this was a revision on. Moreover, the Amalia could have been a riff on what I dubbed the\nQueen's Slipper\nthat he made me a few months before. Once mixed, the Revision #3 offered an herbal grape aroma that led into a malt and grape sip that shared a Madeira sort of feel. Next, the rye came through in the swallow along with the walnut notes, and it ended with an herbal finish that was reminiscent of Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioz8vImthRvp1qK6iq0uzyJtr4VgEshBpxurVwigQI7eRyWQ-yTNnYHnO2stIlXnKqyjJyHHuYwSqyPInuZ6OYhjgHCgt4kQhEWszGiLTHAGh_TsD1pTbNpigeo1BKtm3yhm6WvT3o1jOk/s320/revision3_0151.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioz8vImthRvp1qK6iq0uzyJtr4VgEshBpxurVwigQI7eRyWQ-yTNnYHnO2stIlXnKqyjJyHHuYwSqyPInuZ6OYhjgHCgt4kQhEWszGiLTHAGh_TsD1pTbNpigeo1BKtm3yhm6WvT3o1jOk/s800/revision3_0151.jpg", "comment_count": 0 }, { "title": "mother of turin", "url": "https://cocktailvirgin.blogspot.com/2014/06/mother-of-turin.html", "published": "2014-06-30T09:27:00.000-04:00", "updated": "2017-07-08T13:01:06.539-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Baldwin Room in the Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "campari", "lime juice", "soda", "vermouth (dry)" ], "ingredients": [ "1 oz Dolin Dry Vermouth", "3/4 oz Gran Classico", "3/4 oz Guava Syrup (*)", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Collins glass with ice. Top with soda water and add a straw. Garnish with an orange twist and a cherry.", "body_text": "1 oz Dolin Dry Vermouth\n3/4 oz Gran Classico\n3/4 oz Guava Syrup (*)\n1 oz Lime Juice\nShake with ice and strain into a Collins glass with ice. Top with soda water and add a straw. Garnish with an orange twist and a cherry.\n(*) Equal parts Defruta Guava Juice Concentrate and sugar. There are commercial guava syrups for sale as well.\nFor my last drink at the Baldwin Room in the Sichuan Garden II, bartender Ran Duan made me the Mother of Turin. Perhaps this was an extension of his tinkerings with how well Campari and passion fruit syrup pair, such as in the\nCisco Bay\n, for here he utilized Gran Classico and a guava syrup instead. Moreover, the Mother of Turin was in the same tall format as his\nRome With a Slight View\n.\nThe garnish's orange oil contributed greatly to the drink's nose. A crisp, carbonated fruity sip gave way to a tart, bitter herbal Gran Classico swallow with a tropical guava finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xGjyaZKO39nb5yNYIRBu_WcIdxR_gYxECqCpleMrzGggebShE_f061ZyvaJ5Y8Gh_bwh47aJSRrpd_HECIaX6JMsTfM-OiYIBlnTYz_1FOXS5d_rGLjrpdLw_ndokHBVEgn0bwgwiaJ3/s320/motherturin0152.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xGjyaZKO39nb5yNYIRBu_WcIdxR_gYxECqCpleMrzGggebShE_f061ZyvaJ5Y8Gh_bwh47aJSRrpd_HECIaX6JMsTfM-OiYIBlnTYz_1FOXS5d_rGLjrpdLw_ndokHBVEgn0bwgwiaJ3/s800/motherturin0152.jpg", "comment_count": 0 }, { "title": "radio call", "url": "https://cocktailvirgin.blogspot.com/2014/07/radio-call.html", "published": "2014-07-01T09:31:00.001-04:00", "updated": "2017-07-08T13:00:30.107-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "pineapple juice", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 Rye (1 1/2 oz Old Overholt)", "1/4 Sweet Vermouth (3/4 oz Dolin)", "2 dash Pineapple Juice (1/2 oz)", "1 dash Picon Bitters (1/4 oz Ramazzotti)" ], "instructions": null, "body_text": "3/4 Rye (1 1/2 oz Old Overholt)\n1/4 Sweet Vermouth (3/4 oz Dolin)\n2 dash Pineapple Juice (1/2 oz)\n1 dash Picon Bitters (1/4 oz Ramazzotti)\nA few Thursdays ago, I opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Radio Call; the presence of pineapple juice made me think about the\npineapple-themed\nMixology Monday that was coming up. Moreover, pineapple juice pairs rather well with dark amaro, so I was curious about giving this one a shot. While I do own Amer Picon and Torani Amer, I decided to use the more available Amaro Ramazzotti here. As for the name, much of the standardization of radio call signs for boats to radio stations started around 1912 which falls within the book's era.\nThe Radio Call began with an herbal rye aroma that came across with an almost almond-like note. Next, a fruity grape sip gave way to rye, caramel, pineapple, and dark orange flavors on the swallow. Overall, the Radio Call appeared like a darker and sweeter\nAlgonquin\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bGLj8lAXO1VwEojEp-e07u1omguAtYu43va044LNdkMIATJKrNapYClaoHC3DYmbhGkm5N_zXcULfHWSUII6rROTw2gxj_2-Gv6VGtnzaMnsp1KcyAeUM_I6Oh_vVJtj09l8Vb55paxL/s320/radiocall0154.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bGLj8lAXO1VwEojEp-e07u1omguAtYu43va044LNdkMIATJKrNapYClaoHC3DYmbhGkm5N_zXcULfHWSUII6rROTw2gxj_2-Gv6VGtnzaMnsp1KcyAeUM_I6Oh_vVJtj09l8Vb55paxL/s800/radiocall0154.jpg", "comment_count": 2 }, { "title": "cooperstown", "url": "https://cocktailvirgin.blogspot.com/2014/07/cooperstown.html", "published": "2014-07-02T09:29:00.000-04:00", "updated": "2017-07-08T12:59:58.323-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "straightlaw" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "#straightlaw", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 3/4 oz Plymouth Gin", "1/2 oz Cinzano Sweet Vermouth", "1/2 oz Dolin Dry Vermouth", "6-8 leaf Mint" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Plymouth Gin\n1/2 oz Cinzano Sweet Vermouth\n1/2 oz Dolin Dry Vermouth\n6-8 leaf Mint\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I headed over to Straight Law after work. For a drink idea, bartender Sean Sullivan suggested a Cooperstown. While I have had other wine-forward mint libations such as the\nGreenbriar Cocktail\n, I never have had this one despite spotting it several cocktail books. The recipe dates back to the mid-1910s with appearances in books by Hugo Ensslin and Tom Bullock (albeit with the dry vermouth left out in the latter). Robert Vermeire in 1922 strangely provides some history of \"This drink is very popular amongst the cowboys in America.\" I know that the Straight Law drink concepts and bar name stem from\nThe Savoy Cocktail Book\nwhere this drink also appears.\nThe Cooperstown offered a juniper-driven nose that led into a light grape sip. On the swallow, the gin's botanicals pleasantly melded with the mint herbal notes. Indeed, the mint elevated the drink beyond a Perfect Martini to new ground just like it did to the Negroni in\nCount Camillo's Derby\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzAeFEkwNWG6q__yhKwyWboij6xcqOuf_Mol2boCFoMdvFPbj9jRNlo6bn4bv1Jv2jFPCOXlHO5sjEw4q3rX18KjB7_zDsC4I53pzCMDVo5L9Oc8W_CXGIvaSbXCg71LS5FbGoRCRDO8W/s320/cooperstown0155.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzAeFEkwNWG6q__yhKwyWboij6xcqOuf_Mol2boCFoMdvFPbj9jRNlo6bn4bv1Jv2jFPCOXlHO5sjEw4q3rX18KjB7_zDsC4I53pzCMDVo5L9Oc8W_CXGIvaSbXCg71LS5FbGoRCRDO8W/s800/cooperstown0155.jpg", "comment_count": 0 }, { "title": "real fancy", "url": "https://cocktailvirgin.blogspot.com/2014/07/real-fancy.html", "published": "2014-07-03T15:44:00.001-04:00", "updated": "2017-07-08T12:59:19.158-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "Joe Cammarata", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "cognac", "curacao", "raspberry syrup", "sherry" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "1 oz La Garrocha Amontillado Sherry (*)", "1/4 oz Pierre Ferrand Dry Curaçao", "1/4 oz Raspberry Syrup" ], "instructions": "Muddle 6-8 leaves of mint in the bottom of a Julep cup. Add rest of ingredients and crushed ice, and stir to mix and chill. Garnish with a strawberry, mint, and a lemon twist, and add a straw.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n1 oz La Garrocha Amontillado Sherry (*)\n1/4 oz Pierre Ferrand Dry Curaçao\n1/4 oz Raspberry Syrup\nMuddle 6-8 leaves of mint in the bottom of a Julep cup. Add rest of ingredients and crushed ice, and stir to mix and chill. Garnish with a strawberry, mint, and a lemon twist, and add a straw.\n(*) Usually made with Lustau's amontillado.\nLast Thursday, I ventured over to Backbar after my shift at work. For a first libation, I asked bartender Joe Cammarata for a drink of the day from the previous week, the sherry-laden Real Fancy. In essence it was a gussied up Mint Julep, but I wondered if the \"fancy\" part did not mean its ornateness but a nod to the 19th century cocktails with added curaçao before they were then \"\nimproved\n\" with\nMaraschino and absinthe\n. Moreover, the idea of sherry-containing Juleps was one that I was familiar with after enjoying the\nPlatonic Julep\n.\nThe garnishes played heavily into the Real Fancy's aroma with mint and strawberry being more apparently early and the lemon twist's oil later in the drink's enjoyment. On the palate, a dry grape sip led into a Cognac and mint swallow that ended with an orange and tart raspberry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTMoAdveiRgth4NhNQREPmfLqho8nVzc-ea3HFMrM3tQ8WQL45OUuSTlbH0RH_JB4X3pW_AuuUnd93vHd5-TIuTU3e72Zeq-3S-ChdPTieKqLEf0cFOTvN3NiIlKjji9j8T7VdWnXyOC7/s320/realfancy0156.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTMoAdveiRgth4NhNQREPmfLqho8nVzc-ea3HFMrM3tQ8WQL45OUuSTlbH0RH_JB4X3pW_AuuUnd93vHd5-TIuTU3e72Zeq-3S-ChdPTieKqLEf0cFOTvN3NiIlKjji9j8T7VdWnXyOC7/s800/realfancy0156.jpg", "comment_count": 0 }, { "title": "choke up", "url": "https://cocktailvirgin.blogspot.com/2014/07/choke-up.html", "published": "2014-07-07T09:28:00.001-04:00", "updated": "2017-07-08T12:57:59.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Joe Cammarata", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "cynar", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Cynar", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a small dash of Angostura Bitters.", "body_text": "1 oz Old Overholt Rye\n1 oz Cynar\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup\nShake with ice and strain into a cocktail glass. Garnish with a small dash of Angostura Bitters.\nFor my second drink at Backbar, I was curious about the Choke Up with the menu subtitle was \"Step up to the plate and try this Whiskey Sour...\" Since the\nDeep Six\n, a Cynar South Side, and similar cocktails have been such successes, I was definitely looking forward to a whiskey spin on things and requested one from bartender Joe Cammarata.\nThe Angostura Bitters garnishing the froth provided allspice aromas with a hints of clove. A lemon, caramel, and malt sip led into a rye swallow with a funky vegetal Cynar finish. The rye did provide a solid backbone to the Cynar notes here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdK3mq3odGr4JiaTj-txPqHQl4yJrkHIcRFEDw67idOuPPubzGZcE5N0V0zUfoiGGsPl94f45F0a9yrshQ4m-wj1xKEYSm8oeV_MIkwdwc62xRdi6kdFl580fsdlU9Do4GM1gLt77CRL3e/s320/chokeup0157.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdK3mq3odGr4JiaTj-txPqHQl4yJrkHIcRFEDw67idOuPPubzGZcE5N0V0zUfoiGGsPl94f45F0a9yrshQ4m-wj1xKEYSm8oeV_MIkwdwc62xRdi6kdFl580fsdlU9Do4GM1gLt77CRL3e/s800/chokeup0157.jpg", "comment_count": 2 }, { "title": "accoutrement", "url": "https://cocktailvirgin.blogspot.com/2014/07/accoutrement.html", "published": "2014-07-08T09:32:00.000-04:00", "updated": "2017-07-08T12:57:24.414-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75 Bar", "year": 2014 }, "categories": [ "bitters (Peychaud's)", "calvados", "creole shrub", "lemon juice", "strega" ], "ingredients": [ "2 oz Calvados (VSOP Boulard)", "3/4 oz Strega", "3/4 oz Lemon Juice", "1/2 oz Creole Shrubb or Grand Marnier (GM)", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with 3 brandied cherries (omitted).", "body_text": "2 oz Calvados (VSOP Boulard)\n3/4 oz Strega\n3/4 oz Lemon Juice\n1/2 oz Creole Shrubb or Grand Marnier (GM)\n2 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass. Garnish with 3 brandied cherries (omitted).\nTwo Saturdays ago, I began the cocktail hour by looking for a drink from the new\nFood & Wine Cocktails 2014\n, a best of the last decade of drinks from them. The one that caught my eye was one from Chris Hannah of Arnaud's French 75 Bar in New Orleans; like his\nDecolletage\n, this one was elegantly named the Accoutrement.\nThe Accoutrement greeted the nose with an apple and herbal aroma. The apple notes continued on into the sip where it mingled with the lemon being modified by the Grand Marnier's orange notes. Finally, the rest of the apple flavors came through on the swallow along with the Strega's herbal ones, and the Accoutrement ended with an orange peel, anise, and spice finish.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1932624643", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_hcKmMonQzZMiZZUDMn5-2QZ6cUTVX5VTuBtgem84H8T3ZdJkHKK1Dkni8MqYyX4wLikJBwQoS6LsmdizJ2OyajheKP45VCsgljNs8k_t7DfHZT01ICzWcYwcuQqbTb9CEjSGo68lkRX/s320/accoutrement0158.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_hcKmMonQzZMiZZUDMn5-2QZ6cUTVX5VTuBtgem84H8T3ZdJkHKK1Dkni8MqYyX4wLikJBwQoS6LsmdizJ2OyajheKP45VCsgljNs8k_t7DfHZT01ICzWcYwcuQqbTb9CEjSGo68lkRX/s800/accoutrement0158.jpg", "comment_count": 1 }, { "title": "camino del ray", "url": "https://cocktailvirgin.blogspot.com/2014/07/camino-del-ray.html", "published": "2014-07-10T09:31:00.000-04:00", "updated": "2017-07-08T12:56:40.723-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ted Henwood", "source": "Mr. Boston Official Bartender's Guide", "year": null }, "categories": [ "bitters (other)", "drambuie", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Añejo Tequila (Espolon Reposado)", "1 oz Oloroso Sherry (Lustau)", "1/2 oz Drambuie", "1 dash Rhubarb Bitters (Bittermens Burlesque)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Añejo Tequila (Espolon Reposado)\n1 oz Oloroso Sherry (Lustau)\n1/2 oz Drambuie\n1 dash Rhubarb Bitters (Bittermens Burlesque)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the Accoutrement, I turned to the 75th anniversary edition of the\nMr. Boston Official Bartender's Guide\nfor inspiration. There, I spotted the tequila and sherry-containing Camino Del Ray created by Ted Henwood, a spirits ambassador in New York City. In addition to the sherry excitement, the drink utilized the great combination of tequila and Drambuie that Misty Kalkofen\nintroduced\nme to via her spirits guide Charlotte Voisey.\nThe Camino Del Ray greeted the nose with lemon oil, tequila, and grape aromas. A honeyed grape sip led into agave, Scotch, sherry nuttiness, and a spice heat from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdSkkVb2P8-m06sdGMhRxNUQaQgUEBmI6PzF8dIFChDHrugHPkEHsWLeMCB_hwzel_M0d9l0cy0ONTOGdEnpziZD4Hm7JuczQTxN2Ilr5cydUJx_w_D2OjLgA8oMLlNYwOZmHP94g-T09/s320/camino0161.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdSkkVb2P8-m06sdGMhRxNUQaQgUEBmI6PzF8dIFChDHrugHPkEHsWLeMCB_hwzel_M0d9l0cy0ONTOGdEnpziZD4Hm7JuczQTxN2Ilr5cydUJx_w_D2OjLgA8oMLlNYwOZmHP94g-T09/s800/camino0161.jpg", "comment_count": 0 }, { "title": "pan-european pandemonium", "url": "https://cocktailvirgin.blogspot.com/2014/07/pan-european-pandemonium.html", "published": "2014-07-11T15:19:00.001-04:00", "updated": "2017-07-08T12:56:07.993-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "cynar", "drambuie", "mezcal", "sherry" ], "ingredients": [ "1 oz Drambuie", "1/2 oz Del Maguey Mezcal Vida", "1/2 oz Cynar", "1/2 oz Manzanilla Sherry" ], "instructions": "Stir with ice and strain into a coupe glass. Twist a lemon peel over the top.", "body_text": "1 oz Drambuie\n1/2 oz Del Maguey Mezcal Vida\n1/2 oz Cynar\n1/2 oz Manzanilla Sherry\nStir with ice and strain into a coupe glass. Twist a lemon peel over the top.\nTwo Mondays ago, I decided to venture by subway and foot to the South End to pay Sahil Mehta at Estragon a visit. For a first drink, Sahil mentioned that he remembered my curiousity about the Pan-European Pandemonium the last time I peered into his drink notebook and suggested that I start with that. The combination of Drambuie, agave, Cynar, and sherry were ones that I have found to pair rather well together in various drinks, but here they were all in one. My guess that the Mexican aspect of the agave is just part of the pandemonium though.\nThe Pan-European Pandemonium began with a lemon, smoky, and honey-tinged nose. The Drambuie's honey continued into the sip where it mingled with the sherry's grape flavors. Finally, the swallow offered the smoky mezcal notes with an herbal finish from the Cynar. Indeed, this complex, herbal, and savory drink could go either way as an aperitif or digestif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUq8E53bayqRnT0bVxGkSIpwt9S8-YEJtLt_nKPkTkcBxC6Io-J5-YLJhGkWglpNMkUzQvjHSnKgs_j27nZBCKvSAa7xlMla0eDhn-pwnCSNkNczFLjzQzQfsZ6OZnfY3dGj33on5m02x8/s320/paneuropean0162.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUq8E53bayqRnT0bVxGkSIpwt9S8-YEJtLt_nKPkTkcBxC6Io-J5-YLJhGkWglpNMkUzQvjHSnKgs_j27nZBCKvSAa7xlMla0eDhn-pwnCSNkNczFLjzQzQfsZ6OZnfY3dGj33on5m02x8/s800/paneuropean0162.jpg", "comment_count": 1 }, { "title": "of lambs and lions", "url": "https://cocktailvirgin.blogspot.com/2014/07/of-lambs-and-lions.html", "published": "2014-07-14T09:21:00.002-04:00", "updated": "2017-07-08T12:55:25.485-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "chartreuse", "creme de violette", "gin", "lemon juice", "suze" ], "ingredients": [ "1 oz Martin Miller Gin", "1/2 oz Green Chartreuse", "1/2 oz Avèze Gentian Liqueur", "1/4 oz Rothman & Winter Crème de Violette", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Martin Miller Gin\n1/2 oz Green Chartreuse\n1/2 oz Avèze Gentian Liqueur\n1/4 oz Rothman & Winter Crème de Violette\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor a second cocktail at Estragon, I perused Sahil Mehta's drink notebook and spotted Of Lambs and Lions. Sahil confirmed my assumption that this was his tribute to Spring. Once mixed, it offered a lemon, herbal, and floral aroma. A lemony sip gave way to green and earthy flavors on the swallow with a floral and lemony finish. Overall, Of Lambs and Lions came across like a more botanically driven\nAviation\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-Q-BJgIwC0wr6SCgeP-yI-VBNZk7PlOQxuNjAlMqdQAUOymBDv1JYg29VmgNmU_ksAuiXRnACQ2Zwzdp20fTWNmN5P1VtZg1o1-HUg1s22EbX8ol8WJL4N3M9z319wP4iAW934ytZa01/s320/lionslambs0164.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-Q-BJgIwC0wr6SCgeP-yI-VBNZk7PlOQxuNjAlMqdQAUOymBDv1JYg29VmgNmU_ksAuiXRnACQ2Zwzdp20fTWNmN5P1VtZg1o1-HUg1s22EbX8ol8WJL4N3M9z319wP4iAW934ytZa01/s800/lionslambs0164.jpg", "comment_count": 0 }, { "title": "howling winds", "url": "https://cocktailvirgin.blogspot.com/2014/07/howling-winds.html", "published": "2014-07-16T09:28:00.000-04:00", "updated": "2017-07-08T12:33:32.423-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Adam Hockman", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "absinthe", "bitters (Angostura)", "chartreuse (yellow)", "cognac", "lemon juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 3/4 oz Ansac Cognac", "3/4 oz Yellow Chartreuse", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup", "1 barspoon St. George Absinthe", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with a lemon twist.", "body_text": "1 3/4 oz Ansac Cognac\n3/4 oz Yellow Chartreuse\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\n1 barspoon St. George Absinthe\n2 dash Angostura Bitters\nShake with ice and strain into a rocks glass. Garnish with a lemon twist.\nOne of the elegant drinks that appeared on the Russell House Tavern in the fall was a Champs-Élysées riff created by bartender Adam Hockman. To the classic, he supplemented the flavor profile with additional spice and herbal elements via absinthe and cinnamon syrup. Once mixed, the Howling Winds offered a lemon and Cognac aroma with notes of anise as the drink warmed up. A lemon and honey sip gave way to a Cognac, herbal, anise, and spice swallow with a cinnamon finish. While created for the autumn and winter weather, the Howling Winds still remains a popular drink through the spring and now summer months.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxMhVECnLyZoqTtRWHV563GcWqPgGuhZCrhEufC0hsW20KHJeONZ9j6VYUijvlBTXGPE_SrP-5LRCmSodWY2BaHdmdpIFB2vQSSRXv2Sy2p2u7pJW8AqrUqa_eBAoV1Kok4T6FO00MxZ_/s320/howlingwinds0166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxMhVECnLyZoqTtRWHV563GcWqPgGuhZCrhEufC0hsW20KHJeONZ9j6VYUijvlBTXGPE_SrP-5LRCmSodWY2BaHdmdpIFB2vQSSRXv2Sy2p2u7pJW8AqrUqa_eBAoV1Kok4T6FO00MxZ_/s800/howlingwinds0166.jpg", "comment_count": 1 }, { "title": "montenegroni", "url": "https://cocktailvirgin.blogspot.com/2014/07/montenegroni.html", "published": "2014-07-17T09:25:00.001-04:00", "updated": "2017-07-08T12:33:00.744-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bergamot" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Paul Manzelli", "source": "Bergamot", "year": null }, "categories": [ "#bergamot", "amaro", "campari", "gin" ], "ingredients": [ "1 oz Citadelle Reserve Gin", "1 oz Campari", "1 oz Amaro Montenegro" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist.", "body_text": "1 oz Citadelle Reserve Gin\n1 oz Campari\n1 oz Amaro Montenegro\nStir with ice and strain into a rocks glass with ice. Garnish with an orange twist.\nTwo Wednesdays ago, I ventured into Bergamot to pay tribute to bartender Paul Manzelli. For a first drink, I requested the Montenegroni from the cocktail menu. The drink was Paul's Negroni variation subbing Amaro Montenegro for the sweet vermouth. I was not so surprised by this substitution for the man does have a love for that amaro and has done substitutions before such as the Hoop-La! riff I dubbed the\nHurly Burly\n. Once mixed, it offered an orange oil and herbal aroma. Orange notes on the sip mingled with Amaro Montenegro's caramel; finally, the swallow shared juniper, soften Campari, and mandarine flavors. Despite having two amari instead of one, the Montenegroni seemed less bitter and more approachable than the classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIFl0nCG6Kh8F4YXFD6I2Yk25CoY6Ob3OfGjzy8IveYh7mSPZBgxovU_yfqKd58gAaI4vQaWBqJpfG_0DMLVBD9uqbbmqv92DW7cB5PsxbAVIGDHJjD_NoMuFs3DcJs4QkqYc6li3JJXy/s320/montenegroni0167.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIFl0nCG6Kh8F4YXFD6I2Yk25CoY6Ob3OfGjzy8IveYh7mSPZBgxovU_yfqKd58gAaI4vQaWBqJpfG_0DMLVBD9uqbbmqv92DW7cB5PsxbAVIGDHJjD_NoMuFs3DcJs4QkqYc6li3JJXy/s800/montenegroni0167.jpg", "comment_count": 0 }, { "title": "fat like buddha", "url": "https://cocktailvirgin.blogspot.com/2014/07/fat-like-buddha.html", "published": "2014-07-20T17:15:00.000-04:00", "updated": "2017-09-07T11:41:48.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co.", "year": null }, "categories": [ "benedictine", "cointreau", "dubonnet", "quinquina", "rum" ], "ingredients": [ "2 oz Flor de Caña 7 Year Rum (DonQ Añejo)", "3/4 oz Dubonnet Rouge (Bonal Gentiane-Quina)", "1/4 oz Benedictine", "1/4 oz Cointreau" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist (omitted flame aspect).", "body_text": "2 oz Flor de Caña 7 Year Rum (DonQ Añejo)\n3/4 oz Dubonnet Rouge (Bonal Gentiane-Quina)\n1/4 oz Benedictine\n1/4 oz Cointreau\nStir with ice and strain into a cocktail glass. Garnish with a flamed orange twist (omitted flame aspect).\nTwo Thursdays ago, I was looking through\nMr. Boston Official Bartender's Guide\n75th anniversary edition and spotted a curiously named rum drink called Fat Like Buddha. Though there was no attribution in the book, a quick websearch informed me that it was the work of Brian Miller at Death & Co. as well as something more specific than\nMr. Boston\n's dark rum. For a quinquina, I opted for Bonal as my substitute for Dubonnet which has yielded positive results in the past. Once mixed, the Fat Like Buddha shared an orange oil aroma that led into a grape and light caramel sip. The rum shined through on the swallow along with bitter, herbal, and orange elements. Overall, the recipe reminded me a bit of the\nTony Montana\nat Trina's Starlite Lounge.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRrZf1vrb0vAlZ96u32FGoHXvL0gxqpZJAGrVMu_b28X_9XnC-duKSkcGKhFesVhj-wM_L0qUBThwR9VOzetEouPEjSUEYftobPzlQalk37DPr5tkjQMSNUIfoxstGOSLAx0ftwbQu6yp/s320/fatlikebuddha0169.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRrZf1vrb0vAlZ96u32FGoHXvL0gxqpZJAGrVMu_b28X_9XnC-duKSkcGKhFesVhj-wM_L0qUBThwR9VOzetEouPEjSUEYftobPzlQalk37DPr5tkjQMSNUIfoxstGOSLAx0ftwbQu6yp/s800/fatlikebuddha0169.jpg", "comment_count": 4 }, { "title": "queen's park swizzle", "url": "https://cocktailvirgin.blogspot.com/2014/07/queens-park-swizzle.html", "published": "2014-07-21T09:23:00.000-04:00", "updated": "2017-07-08T12:31:48.441-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Queen's Park Hotel", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "rum", "simple syrup" ], "ingredients": [ "3 oz 86 proof Demerara Rum (3 oz El Dorado 3 Year)", "1/2 large Lime (1/2 oz Juice + 1 half Shell)", "1/2 oz Simple Syrup" ], "instructions": null, "body_text": "3 oz 86 proof Demerara Rum (3 oz El Dorado 3 Year)\n1/2 large Lime (1/2 oz Juice + 1 half Shell)\n1/2 oz Simple Syrup\nMint Leaves (10 leaf)\n2 dash Angostura Bitters\nLightly muddle mint in simple syrup in a 14 oz glass. Add rest of ingredients and crushed ice; swizzle to mix and chill. Add the half lime shell and straw, and garnish with mint sprigs.\nTwo Saturdays ago, I opened up\nTrader Vic's Book of Food & Drink\nand spotted the Queen's Park Swizzle. While it is not a new drink to me having first tried it at the Mixoloseum house at Tales of the Cocktail in 2009, it was a recipe that I wanted to put into my repertoire by making it myself. Actually, I had made a riff of one, the\nBenton Park Swizzle\n, two years ago, but the drink book lured me to make the classic. The book provided the context of \"this is a world famous drink from the Queen's Park Hotel in Trinidad.\" In retrospect, I wish I had used a darker Demerara rum, but the El Dorado 3 Year was right in front on the rum shelf; moreover, others have recommended garnishing with a dash or two of Angostura Bitters for aroma and effect in addition to the dashes in the mix.\nThe Swizzle began with a mint aroma that preceded the lime sip with herbal notes. Finally, a rum, spice, and mint swallow rounded off this cold delight.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O5Y6tmlOn0Oa4N1_wZzEE2W4cA6qVKniaxrlVNFCxqHW3112duQpwoFHQSLajLk8uu4a19OCROECN3mRiPR2G6BPpLQglXYuKHvXDw6u2F509I6809yCTmcf7luTwVA7Nsfqpcy9T5JW/s320/queenspark0172.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O5Y6tmlOn0Oa4N1_wZzEE2W4cA6qVKniaxrlVNFCxqHW3112duQpwoFHQSLajLk8uu4a19OCROECN3mRiPR2G6BPpLQglXYuKHvXDw6u2F509I6809yCTmcf7luTwVA7Nsfqpcy9T5JW/s800/queenspark0172.jpg", "comment_count": 0 }, { "title": "visionary cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/07/visionary-cocktail.html", "published": "2014-07-22T09:25:00.001-04:00", "updated": "2017-07-08T12:30:19.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Roman Milotivy", "source": "Chinaya Tea & Cocktails", "year": null }, "categories": [ "bitters (mole)", "egg white", "fernet-branca", "gin", "lime juice", "simple syrup (cinnamon)", "vodka" ], "ingredients": [ "40 mL Vodka (1 1/2 oz Beefeater Gin)", "2 tsp Fernet Branca (1/3 oz)", "2 tsp Cinnamon Syrup (1/3 oz BG Reynolds)", "3 tsp Lime Juice (1/2 oz)", "3 tsp Egg White (1 full Egg White)" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass and garnish with 2 dash chocolate bitters (homemade).", "body_text": "40 mL Vodka (1 1/2 oz Beefeater Gin)\n2 tsp Fernet Branca (1/3 oz)\n2 tsp Cinnamon Syrup (1/3 oz BG Reynolds)\n3 tsp Lime Juice (1/2 oz)\n3 tsp Egg White (1 full Egg White)\nShake once without ice and once with ice. Strain into a cocktail glass and garnish with 2 dash chocolate bitters (homemade).\nLast Tuesday, I opened up\nWorld's Best Cocktails\nand spotted an interesting recipe from Russia in the vodka section. Despite my partial Russian heritage, I decided to alter the recipe and use my favorite flavored vodka in its place -- gin! The Visionary Cocktail was crafted by Roman Milotivy at Chinaya Tea & Cocktails in Moscow, and the herbal and spice elements in the mix seemed like the would work even better with gin.\nThe Visionary Cocktail shared chocolate and anise aromas from the bitters garnish. A creamy lime sip gave way to gin's and Fernet Branca's botanical notes with a lingering cinnamon finish. While the drink prospered with gin for my palate, the Visionary Cocktail would probably be superb with a dark aged rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzvQ3mNcz_B_U7nCA2y0K0DU3JoI-s08_1rP4Z8esO_M2QIbplXiUs_PJlfM3T8xj89POPLCeEfeA4KyDyesqql_X7e3wWR8LPu3aePw9aUbnfqEfBenJ_-hEi8U9L_pkwLIzCrfVdOhM/s320/visionary0173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzvQ3mNcz_B_U7nCA2y0K0DU3JoI-s08_1rP4Z8esO_M2QIbplXiUs_PJlfM3T8xj89POPLCeEfeA4KyDyesqql_X7e3wWR8LPu3aePw9aUbnfqEfBenJ_-hEi8U9L_pkwLIzCrfVdOhM/s800/visionary0173.jpg", "comment_count": 0 }, { "title": "cason cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/07/cason-cocktail.html", "published": "2014-07-23T09:23:00.000-04:00", "updated": "2017-07-08T12:29:47.686-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "calvados", "gin", "grenadine", "lemon juice", "swedish punsch" ], "ingredients": [ "1/3 Dry Gin (1 oz Tanqueray)", "1/6 Calvados (1/2 oz Boulard VSOP)", "1/6 Swedish Punsch (1/2 oz Kronan)", "1/6 Grenadine (1/2 oz)", "1/6 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Dry Gin (1 oz Tanqueray)\n1/6 Calvados (1/2 oz Boulard VSOP)\n1/6 Swedish Punsch (1/2 oz Kronan)\n1/6 Grenadine (1/2 oz)\n1/6 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Visionary Cocktail, I turned back in time to our 1940 edition of\nThe How and When\nby Hyman Gale and Gerald F. Marco. There, I spotted the Cason Cocktail that reminded me of a\nPink Lady\nwithout the egg white but with the added flavor component of Swedish Punsch. Once mixed, the Cason Cocktail was more orange-brown than pink though, and it presented a fruity aroma from the grenadine and Calvados. The fruitiness continued on into the sip where the crisp lemon, sweet pomegranate, and apple notes mingled. The swallow then took a more herbal tone from the gin and the punsch's tea and spice; finally, the fruit accents returned with a crisp apple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUcp56aFTJV7Ar6bVlSsZ47KuBd4frAmvxzrJt_JFGQ0SO8GHhDt_W9qNN842CAb4TK1UtFBPvPlDYj2Uht9g_Fm8rRb_xDyvW97k9yrBkdHXkqq0ECibsdw6-NAPNnnzrdQtzCtASMxp/s320/cason0176.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUcp56aFTJV7Ar6bVlSsZ47KuBd4frAmvxzrJt_JFGQ0SO8GHhDt_W9qNN842CAb4TK1UtFBPvPlDYj2Uht9g_Fm8rRb_xDyvW97k9yrBkdHXkqq0ECibsdw6-NAPNnnzrdQtzCtASMxp/s800/cason0176.jpg", "comment_count": 0 }, { "title": "pugilist", "url": "https://cocktailvirgin.blogspot.com/2014/07/pugilist.html", "published": "2014-07-25T15:07:00.000-04:00", "updated": "2017-07-06T11:07:49.037-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sarma" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Vikram Hedge", "source": "Sarma", "year": null }, "categories": [ "#sarma", "amaro", "fernet-branca", "lemon juice", "punt e mes", "simple syrup (other)" ], "ingredients": [ "1 oz Cardamaro", "1/2 oz Punt e Mes", "1/2 oz Fernet Branca", "1/2 oz Cardamom Syrup", "6-8 leaf Mint", "2 wedge Lemon" ], "instructions": "Muddle lemon wedges and mint, add rest of ingredients, and shake without ice. Strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.", "body_text": "1 oz Cardamaro\n1/2 oz Punt e Mes\n1/2 oz Fernet Branca\n1/2 oz Cardamom Syrup\n6-8 leaf Mint\n2 wedge Lemon\nMuddle lemon wedges and mint, add rest of ingredients, and shake without ice. Strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.\nTwo Wednesdays ago, I paid a visit to Sarma just as the dinner crowds had begun to subside. There, I was greeted by bar manager Vikram Hedge who was surprised to see me in Boston instead of New Orleans and was glad to make me a drink. The cocktail that caught my eye was the Pugilist which seemed like a take on Nick Jarrett's\nPrizefighter\n. Vik supported my assumption and described how he wanted to craft a variation that was less Fernet Branca forward than the original.\nThe Pugilist's mint garnish contributed greatly to the drink's bouquet. A fruit-driven lemon and grape sip gave way to a more complex bitter, herbal, mint, and spice swallow. Indeed, the Pugilist was less controlled by the Fernet Branca for the other ingredients rounded out the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVC2LX3pvdJ9uijiLR8XB_IHhpToNmgq4IRoxLJY1W5-3mgd3XueJiQA-rAuduE5kzlbl2VzgnxcvU9Dke3OD1dSZUAnO1bnpHq0gCQxlnIz2chNeEleuai7-IaAQtMFS31OATOFjPXSuT/s320/pugilist0178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVC2LX3pvdJ9uijiLR8XB_IHhpToNmgq4IRoxLJY1W5-3mgd3XueJiQA-rAuduE5kzlbl2VzgnxcvU9Dke3OD1dSZUAnO1bnpHq0gCQxlnIz2chNeEleuai7-IaAQtMFS31OATOFjPXSuT/s800/pugilist0178.jpg", "comment_count": 0 }, { "title": "cocoa puff smash", "url": "https://cocktailvirgin.blogspot.com/2014/07/cocoa-puff-smash.html", "published": "2014-07-27T15:09:00.000-04:00", "updated": "2017-07-08T12:28:26.288-04:00", "author": "frederic", "post_type": "event", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#russell house tavern", "*mixology monday", "chartreuse (green)", "creme de cacao" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXVII) was picked by Stacy of the\nStacy Markow\nblog. The theme she chose was \"The Smash\" which seemed perfect for the herb and fruit-laden summer. Stacy elaborated on the concept by describing, \"...The Smash, those ice-laden, refreshing concoctions designed to celebrate my favorite things about life: stiff drinks and warm weather. It's no surprise that in 1862 Jerry Thomas was the first to declare that \"the Smash is simply a julep on a small plan.\" The drink originally gets its name from the way mint was smashed up in the shaking process. Fast forward twenty-five or so years later to 1888 and barman Harry Johnson addresses the Smash as a separate cocktail from the julep entirely and expands the components to include \"fruits in season.\" What little was originally written about the Smash can lead most to believe it wasn't a terribly popular beverage, but that couldn't be further from the truth... The basic elements of the drink have remained the same over the years: they always include a spirit base, ice, fresh herbs (most popular is mint), sugar, seasonal fruit, and a little bit of water. Let's get ultra creative, smash things, and then drown them in alcohol and ice.\"\nWhile I have made a fair share of Whiskey Smashes, I wanted to move to some less charted territory. I did consider the Meletti Smash that I made for a regular guest who rather adores the amaro neat. And I guess that I could have used the\nPugilist\nthat I wrote about on Friday. However, I was drawn to one of the brunch cocktails at work created by Sam Gabrielli. In Russell House Tavern's section of cereal cocktails next to the Applejacks Rose on the brunch menu is the rather delicious Cocoa Puff Smash. The beauty of this drink is that it pairs something better than peanut butter with chocolate -- that being Green Chartreuse! Originally, the drink was being done with Cocoa Puff-infused Green Chartreuse, but during a busy brunch shift, it was learned out of necessity that à la minute cereal muddling worked almost as well. From there on out, the drink has been done that way to reduce the amount of bottles we carry and bar reagents we need to prep.\nCocoa Puff Smash\n• 2 oz Cocoa Puff-infused Green Chartreuse (*)\n• 1/2 oz Tempus Fugit Crème de Cacao\n• 3 wedge Lemon\n• 6-8 leaf Mint\nMuddle lemon wedges and mint leaves. Add rest of ingredients and ice, shake, and double strain into a rocks glass. Fill with crushed ice, garnish with mint sprigs and a few Cocoa Puffs, and add straws.\n(*) See infusion instructions below. Alternatively, muddle two dozen Cocoa Puffs à la minute with the lemon and mint.\nCocoa Puff-infused Green Chartreuse\n• 750 mL Green Chartreuse\n• 4 oz Cocoa Puffs\nCrush cocoa puffs and add to the Chartreuse. Mix vigorously, let stand for at least 1 hour, strain, bottle, and refrigerate.\nOnce prepared, the Smash offered a mint and chocolate aroma from the garnishes, and the lemony sip shared a malty richness. Next, the swallow was rather herbal with a chocolate finish. The Chartreuse notes were more rounded and less distinct than expected, but the mint was undeterred and carried from the beginning to the end of the swallow. With two ounces of 110 proof spirit not to mention the crème de cacao, this is quite the way to face the day!\nSo thank you to Stacy for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the shakers shaking and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn63tpgo1tEEuZ-MMObA7ALWlKLuavVEzbC2XSyJLkWvLmvCkx0t1nQoSCR3EO-Op50cUtxIUsk-g6s5FZ8isJ9cKnEiN27cNwlvT9LzIK6SayU8iD6IT08Hbr54H_hxJH4WwpI7jNDHXa/s320/cocoapuff0187.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "[tempest]", "url": "https://cocktailvirgin.blogspot.com/2014/07/tempest.html", "published": "2014-07-28T09:30:00.002-04:00", "updated": "2017-07-08T12:27:30.747-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "lime juice", "passion fruit syrup", "rum", "soda" ], "ingredients": [ "1 1/2 oz Ron Abuelo Rum", "3/4 oz Meletti Amaro", "1/2 oz BG Reynolds Passion Fruit Syrup", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Top with 1 oz soda water, garnish with a lime wedge, and add straws.", "body_text": "1 1/2 oz Ron Abuelo Rum\n3/4 oz Meletti Amaro\n1/2 oz BG Reynolds Passion Fruit Syrup\n1 oz Lime Juice\nShake with ice and strain into a rocks glass filled with ice. Top with 1 oz soda water, garnish with a lime wedge, and add straws.\nTwo Thursdays ago, I met up with Andrea at Estragon. For a first cocktail, I searched through bartender Sahil Mehta's drink notebook and spotted an unnamed recipe that reminded me of the Hurricane. The major difference was the presence of the caramel, floral, and herbal Amaro Meletti. Once mixed, it offered a lime, floral, and perfume-y aroma. A caramel sip from the rum and amaro displayed fruity notes from the lime and passion fruit, and the swallow began with the rum and ended with a herbal passion fruit finish. For a name, I dubbed it the Tempest to connect the Hurricane aspect with the Italian ingredients by way of the characters in the Shakespeare play.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78qa5AaMkcAlNHgfGImkdDBqDgaCVgmcg0BHH3LFN3-SlWcdowKCidhMUqrQIKt775pJTIjE6vkOwJvwiQ-kMH6tBagoaSksfjPDxxLmehib1hWSA9Hfe6EKJgYcbNAUv-YLotvJBriks/s320/estragon0179.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78qa5AaMkcAlNHgfGImkdDBqDgaCVgmcg0BHH3LFN3-SlWcdowKCidhMUqrQIKt775pJTIjE6vkOwJvwiQ-kMH6tBagoaSksfjPDxxLmehib1hWSA9Hfe6EKJgYcbNAUv-YLotvJBriks/s800/estragon0179.jpg", "comment_count": 4 }, { "title": "[flowers of romance]", "url": "https://cocktailvirgin.blogspot.com/2014/07/flowers-of-romance.html", "published": "2014-07-29T09:34:00.001-04:00", "updated": "2017-07-08T12:26:52.707-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "bitters (Angostura)", "cognac", "lemon juice", "tea" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "3/4 oz Breckenridge Bitters", "1/4 oz Chamomile Tea Syrup (*)", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with dried chamomile flowers (here, dried chrysanthemum).", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n3/4 oz Breckenridge Bitters\n1/4 oz Chamomile Tea Syrup (*)\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe. Garnish with dried chamomile flowers (here, dried chrysanthemum).\n(*) 1:1 strong brewed Stash brand chamomile tea:sugar\nFor a second drink at Estragon, I asked bartender Sahil Mehta about a Cognac drink in his recipe notebook and inquired if it were a Champs-Élysées variation. He described how it was created as a Sidecar one where the orange liqueur was swapped for more floral elements. Once mixed, the floral aspect shone through on the nose where it mingled with the Cognac's aroma; the floral notes continued into the sip along with the crisp lemon. The swallow then offered Cognac and herbal flavors that finished with gentian and spice notes. For a drink name, I dubbed it after an old Public Image Limited album and song that were a nod to an even older Sid Vicious band.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXfWsuxloYuMfgTxWnYcOTK3ovpwYOPpPKnMNVMKNaGv2cGa9KdLko4NIp8-Ehb05Wp_B6QPMla-0wAvrpz7IaH6zi5x15M0LrsgPRjwRQLBalkk10XTs-iSWJcecozGAaQfuGH6_eAQo/s320/estragon0180.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXfWsuxloYuMfgTxWnYcOTK3ovpwYOPpPKnMNVMKNaGv2cGa9KdLko4NIp8-Ehb05Wp_B6QPMla-0wAvrpz7IaH6zi5x15M0LrsgPRjwRQLBalkk10XTs-iSWJcecozGAaQfuGH6_eAQo/s800/estragon0180.jpg", "comment_count": 0 }, { "title": "handbook for the recently deceased", "url": "https://cocktailvirgin.blogspot.com/2014/07/handbook-for-recently-deceased.html", "published": "2014-07-30T09:24:00.001-04:00", "updated": "2017-07-08T12:26:17.080-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": "Timothy Miner", "source": "Long Island Bar", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "champagne", "falernum", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Bulleit)", "3/4 oz Velvet Falernum", "4 dash Angostura Bitters", "4 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a flute glass. Top with ~2 oz prosecco (Gruet Blanc de Blanc). The recipe does not mention a twist, but there is one in the photo, so I opted for a lemon one.", "body_text": "1 oz Bourbon (Bulleit)\n3/4 oz Velvet Falernum\n4 dash Angostura Bitters\n4 dash Peychaud's Bitters\nStir with ice and strain into a flute glass. Top with ~2 oz prosecco (Gruet Blanc de Blanc). The recipe does not mention a twist, but there is one in the photo, so I opted for a lemon one.\nTwo Saturdays ago, the OnTheBar app tweeted about a drink recipe posted by one of the bartenders. When I saw that it was Timothy Miner of the Long Island Bar in Brooklyn, I was game to give it a shot for I was quite impressed by his\nSherry Duval\nrecipe that he posted on ShakeStir. This curiously named literary reference, Handbook for the Recently Deceased, was his riff on a classic\nSeelbach\ncocktail.\nThe lemon twist I added contributed greatly to the drink's aroma. I got more lime and wine on the sip while Andrea got more of the whiskey's malt flavors. The Bourbon came through the strongest on the swallow where it mingled with clove, anise, and other spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfs6bkJxGBjxhxdmBZ4tp2L4Ol_Kex71kztBh6V0vgduOOmkizMJXkiKp_ShzbMNvTN_GxIVsApVg-qmHYKAL2evui-qMYZDNy3ng5MBZC5Xo69jmoynrIHa_4Doeh7NJsPfpLVSwfatT/s320/handbook0181.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfs6bkJxGBjxhxdmBZ4tp2L4Ol_Kex71kztBh6V0vgduOOmkizMJXkiKp_ShzbMNvTN_GxIVsApVg-qmHYKAL2evui-qMYZDNy3ng5MBZC5Xo69jmoynrIHa_4Doeh7NJsPfpLVSwfatT/s800/handbook0181.jpg", "comment_count": 2 }, { "title": "grand slam cocktail #2", "url": "https://cocktailvirgin.blogspot.com/2014/08/grand-slam-cocktail-2.html", "published": "2014-08-01T15:05:00.000-04:00", "updated": "2017-07-08T12:25:35.857-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "apricot liqueur", "brandy", "gin", "lime juice" ], "ingredients": [ "1/3 jigger Dry Gin (3/4 oz Darnley's View)", "1/3 jigger Brandy (3/4 oz Foret)", "1/3 jigger Apricot Liqueur (3/4 oz Rothman & Winter)", "1 spoon Lime Juice (3/8 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Dry Gin (3/4 oz Darnley's View)\n1/3 jigger Brandy (3/4 oz Foret)\n1/3 jigger Apricot Liqueur (3/4 oz Rothman & Winter)\n1 spoon Lime Juice (3/8 oz)\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, we began the cocktail hour with a drink I spotted in the 1940\nThe How and When\ncalled the Grand Slam Cocktail #2. The first\nGrand Slam\nis better recorded in the drink literature and consists of Swedish Punsch with a mix of vermouths; this second Grand Slam comes in as a cross between a\nPendennis\nand an\nEmbassy Club\n. Moreover, the split spirits base of brandy and gin always reminds me of the\nSuffering Bastard\n(although there are gin and whiskey versions as well).\nThe Grand Slam #2 presented an apricot aroma supplemented by a richness from the brandy. A lime-driven sip gave way to brandy and juniper swallow that also shared an apricot note that lingered on into the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgK_JLUGhFWrzkl7o-MdMQUTJ8gqh9xjmLzjDt9Vv90HHSTSFnUC0hUXqODjJmgW-aZU43p5KAXLlY-KvbT7DamxlRxvTzPD3MxEokbjnQqSGOz9b9-cIgkKCSQnf7Ark7VMkN4XNtKng/s320/grandslam0182.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgK_JLUGhFWrzkl7o-MdMQUTJ8gqh9xjmLzjDt9Vv90HHSTSFnUC0hUXqODjJmgW-aZU43p5KAXLlY-KvbT7DamxlRxvTzPD3MxEokbjnQqSGOz9b9-cIgkKCSQnf7Ark7VMkN4XNtKng/s800/grandslam0182.jpg", "comment_count": 4 }, { "title": "mariposa fizz", "url": "https://cocktailvirgin.blogspot.com/2014/08/mariposa-fizz.html", "published": "2014-08-04T09:28:00.002-04:00", "updated": "2017-07-08T12:24:57.501-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "S.S. Mariposa", "year": 1962 }, "categories": [ "creme de cacao", "egg white", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Lemon Juice", "1/4 oz White Crème de Cacao (Marie Brizard)", "1/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a tall glass pre-rinsed with orange blossom water and containing 1 1/2 oz soda water. (Recipe says to fill with ice, but omitted since Fizzes unlike Collins lack ice). Garnish with grated nutmeg and add a straw.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Lemon Juice\n1/4 oz White Crème de Cacao (Marie Brizard)\n1/4 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice. Strain into a tall glass pre-rinsed with orange blossom water and containing 1 1/2 oz soda water. (Recipe says to fill with ice, but omitted since Fizzes unlike Collins lack ice). Garnish with grated nutmeg and add a straw.\nAfter the Grand Slam, I turned to Beachbum Berry's\nRemixed\nand spotted the Mariposa Fizz. The drink was served on Matson Line's S.S. Mariposa on its 42 day long South Seas cruise in 1962. The recipe caught my eye for it appeared like a Silver Fizz variation on the\nMady\nfrom the 1937\nCafe Royal Cocktail Book\n.\nOnce prepared, the Mariposa Fizz offered an orange flower water aroma spiced with nutmeg. A creamy lemon sip gave way to gin notes and a chocolate finish. The chocolate flavors here were subtle and perhaps doubling the crème de cacao and using no simple syrup akin to the Mady would work better.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherECF-xUphjLL6aJhW2eSv0PYS9lXueRAmOpMIU-zH2vVdeSdz_CSsapPd3tTOx-RPFezDQpKn0-thpSQtd1DtxZBVGRiPyJRhqCdxRaAKynVZIbi7mUY-H3Cge1AN-DRyW-pI7Pwfmwl/s320/mariposa0185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherECF-xUphjLL6aJhW2eSv0PYS9lXueRAmOpMIU-zH2vVdeSdz_CSsapPd3tTOx-RPFezDQpKn0-thpSQtd1DtxZBVGRiPyJRhqCdxRaAKynVZIbi7mUY-H3Cge1AN-DRyW-pI7Pwfmwl/s800/mariposa0185.jpg", "comment_count": 0 }, { "title": "juschu cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/08/juschu-cocktail.html", "published": "2014-08-06T09:28:00.002-04:00", "updated": "2017-07-08T12:23:40.062-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The How and When", "year": 1940 }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "tequila" ], "ingredients": [ "1 jigger Tequila (2 oz Piedra Azul Blanco)", "2 tsp Strained Honey (1/2 oz Honey Syrup 1:1)", "1 tsp Lime Juice (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 jigger Tequila (2 oz Piedra Azul Blanco)\n2 tsp Strained Honey (1/2 oz Honey Syrup 1:1)\n1 tsp Lime Juice (1/2 oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, I was flipping through my 1940 edition of\nThe How and When\nwhen I spotted a curious tequila drink called the Juschu. While a tequila Bee's Knees with Angostura Bitters is not all that stunning of a concept (then again, the Becherovka version, the\nMetamorphosis\n, begs to differ), it was amazing that this recipe appeared only 3 years after the 1937\nCafe Royal Cocktail Book\nput forth some of the earliest tequila cocktail recipes including the recipe that was later renamed the Margarita. Moreover, the Juschu, unlike the Bee's Knees, sort of got lost in history for very few cocktail books ever republished the recipe.\nThe Juschu offered a floral and tequila aroma that gave way to a honey and lime sip. The honey continued on into the swallow where it smoothed out the tequila flavors and was finally dampened by the bitter spice notes of the Angostura. Given the effect of the Angostura here, I may have to retry the Bee's Knees with a dash of bitters to see how it modulates the classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeBJoecdzJ1YDFiBFso3wVRTw6B_7NbA1Dh5XQ6u0Wmr45Rs466UpRvhHfcxX3IhIivolK8MK__Cq4U_HpAyZSq4buLR8EMkARopSaC5oLJxzOSQzM5P7Sh8OcO_4F44GeZXg0MwLPaiU/s320/juschu0189.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeBJoecdzJ1YDFiBFso3wVRTw6B_7NbA1Dh5XQ6u0Wmr45Rs466UpRvhHfcxX3IhIivolK8MK__Cq4U_HpAyZSq4buLR8EMkARopSaC5oLJxzOSQzM5P7Sh8OcO_4F44GeZXg0MwLPaiU/s800/juschu0189.jpg", "comment_count": 5 }, { "title": "venial sin", "url": "https://cocktailvirgin.blogspot.com/2014/08/venial-sin.html", "published": "2014-08-07T09:28:00.000-04:00", "updated": "2017-07-08T12:23:09.881-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sean Hoard and Daniel Shoemaker", "source": "Teardrop", "year": null }, "categories": [ "bitters (other)", "chartreuse (yellow)", "maraschino", "mezcal", "st. germain", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolon)", "1/2 oz Mezcal (Sombra)", "1/2 oz Yellow Chartreuse", "1/4 oz Elderflower Liqueur (St. Edler)", "1/4 oz Maraschino (Maraska)", "3 drop Thai Chili Tincture (1 dash Bittermens Burlesque Bitters) (*)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Blanco Tequila (Espolon)\n1/2 oz Mezcal (Sombra)\n1/2 oz Yellow Chartreuse\n1/4 oz Elderflower Liqueur (St. Edler)\n1/4 oz Maraschino (Maraska)\n3 drop Thai Chili Tincture (1 dash Bittermens Burlesque Bitters) (*)\nStir with ice and strain into a cocktail glass.\n(*) Left out of the book version; found on web.\nAfter the Juschu Cocktail, I wanted to keep in the tequila theme and turned to the 75th anniversary edition of the\nMr. Boston Official Bartender's Guide\n. There, I spotted an interesting straight spirits agave number called the Venial Sin. The book did not attribute the recipe to anyone so I searched the web and found a\nPDX Eater\narticle that listed Sean Hoard and Daniel Shoemaker of Portland's Teardrop as the creators. It also included an ingredient left out of the book of \"3 drop Thai Chili Tincture\"; in its place, I added a dash of Bittermens Burlesque Bitters which have a spicy long pepper note to them.\nThe Venial Sin began with a floral aroma with Maraschino and agave undertones. The sip had a bit of body from the liqueurs with light fruity and honey notes. The swallow then offered smoky, nutty cherry, and herbal flavors and finished with a growing note of pepper heat.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRzltNhTPSl0NbXtUvqK5JFJqzkzLT1A4NRxSiBl5qLbDs1okps9RgopqGzPFRsc6QTT6AdqMTWIlpSFr9R-V7A6HWwLM-Y0UyE0W80v9TkkpxpAqvHFT3fvpKWRwqw2j50yS7q0TthxM/s320/venialsin0192.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRzltNhTPSl0NbXtUvqK5JFJqzkzLT1A4NRxSiBl5qLbDs1okps9RgopqGzPFRsc6QTT6AdqMTWIlpSFr9R-V7A6HWwLM-Y0UyE0W80v9TkkpxpAqvHFT3fvpKWRwqw2j50yS7q0TthxM/s800/venialsin0192.jpg", "comment_count": 0 }, { "title": "lizard king", "url": "https://cocktailvirgin.blogspot.com/2014/08/lizard-king.html", "published": "2014-08-08T15:12:00.000-04:00", "updated": "2017-07-08T12:22:40.599-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Carlos Garcia and CM Almeida", "source": "the Eddy", "year": null }, "categories": [ "batavia arrack", "lime juice", "pimento dram", "rum", "simple syrup (cinnamon)", "swedish punsch" ], "ingredients": [ "1 1/2 oz DonQ Añejo Rum (DonQ Gold)", "1/2 oz Batavia Arrack", "1/2 oz Kronan Swedish Punsch", "1/2 oz Cinnamon Syrup (BG Reynolds)", "1/4 oz St. Elizabeth Allspice Dram", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Tiki glass filled with crushed ice. I omitted the lizard king garnish constructed from pineapple leaves, lime disk, lemon peel, and 2 maraschino cherries.", "body_text": "1 1/2 oz DonQ Añejo Rum (DonQ Gold)\n1/2 oz Batavia Arrack\n1/2 oz Kronan Swedish Punsch\n1/2 oz Cinnamon Syrup (BG Reynolds)\n1/4 oz St. Elizabeth Allspice Dram\n3/4 oz Lime Juice\nShake with ice and strain into a Tiki glass filled with crushed ice. I omitted the lizard king garnish constructed from pineapple leaves, lime disk, lemon peel, and 2 maraschino cherries.\nLast Saturday, I was browsing the drinks on the OnTheBar app and spotted an interesting Tiki drink created at the Eddy in Providence called the\nLizard King\n. Since it is unlikely that I will make a trip down to Rhode Island in the near future, I figured that I would make this drink created by Carlos Garcia and CM Almeida at my home bar instead.\nThe Lizard King presented a cinnamon and rum funk aroma. While the sip was a crisp lime flavor, the swallow offered a complex medley of aged rum, funk from the Batavia Arrack and Swedish Punsch, and spice from the cinnamon syrup and allspice dram.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8xmzD-m_UA5X4bfxAAQyXbSRYPMfHoZoWasvKU7gyz9P9EoFU0Mghawu8PB5K5fRirAmfvdfLy0expS5T8hd5_uGqZMVw8aZ37KS_cyem6oKEy-PC1keMKoXKoxswbsx4KPeXeJIp7bE/s320/lizardking0193.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8xmzD-m_UA5X4bfxAAQyXbSRYPMfHoZoWasvKU7gyz9P9EoFU0Mghawu8PB5K5fRirAmfvdfLy0expS5T8hd5_uGqZMVw8aZ37KS_cyem6oKEy-PC1keMKoXKoxswbsx4KPeXeJIp7bE/s800/lizardking0193.jpg", "comment_count": 0 }, { "title": "shift drink", "url": "https://cocktailvirgin.blogspot.com/2014/08/shift-drink.html", "published": "2014-08-11T09:24:00.000-04:00", "updated": "2017-07-08T12:22:00.159-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jacob Grier", "source": "Cocktail Collective", "year": null }, "categories": [ "fernet-branca", "ginger liqueur", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye (Old Overholt)", "3/4 oz Ginger Liqueur (King's Ginger)", "3/4 oz Lemon Juice", "1/2 oz Fernet Branca" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Rye (Old Overholt)\n3/4 oz Ginger Liqueur (King's Ginger)\n3/4 oz Lemon Juice\n1/2 oz Fernet Branca\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the Lizard King, I turned to the\nCocktail Collective\nbook and spotted Jacob Grier's Shift Drink. With the Fernet Branca and citrus, the format reminded me of the\nRestauranteur\n, but instead of Yellow Chartreuse as the complementing liqueur, the Shift Drink utilizes ginger liqueur. This idea harkens me back to how I used to do my Fernet Branca at Eastern Standard back in 2007 -- San Francisco style as a shot with a ginger beer back. Once mixed, the Shift Drink offered a lemon oil and whiskey aroma. Next, lemon and malt on the sip gave way to rye on the swallow. The finish was at first Fernet Branca's herbal menthol, but it later flip flopped with the ginger liqueur; strangely, it was one or the other, but not both on a particular swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-cr1vFtAo0YE-Z_U5TY_ARyZ5FsH25FbotcbybPkmoyRng-4u7DDvihTEoLmqpE1Xfv1vIJC6IxSTQ5cf2FHB0LHYl0pJwAH8Wd8W7suNzQtEzq65LgV2Q9LHMGbZZnBZDKIzeVILprh/s320/shiftdrink0194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-cr1vFtAo0YE-Z_U5TY_ARyZ5FsH25FbotcbybPkmoyRng-4u7DDvihTEoLmqpE1Xfv1vIJC6IxSTQ5cf2FHB0LHYl0pJwAH8Wd8W7suNzQtEzq65LgV2Q9LHMGbZZnBZDKIzeVILprh/s800/shiftdrink0194.jpg", "comment_count": 0 }, { "title": "the murder of dutch schultz", "url": "https://cocktailvirgin.blogspot.com/2014/08/the-muder-of-dutch-schultz.html", "published": "2014-08-13T20:53:00.000-04:00", "updated": "2017-07-08T12:21:23.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "creme de cacao", "curacao", "genever", "sherry" ], "ingredients": [ "1 1/2 oz Bols Genever", "1 oz Lustau Amontillado Sherry", "1 oz Pierre Ferrand Dry Curaçao", "1/2 oz Bols Crème de Cacao" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Bols Genever\n1 oz Lustau Amontillado Sherry\n1 oz Pierre Ferrand Dry Curaçao\n1/2 oz Bols Crème de Cacao\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nTwo Sundays ago, I paid a visit to Stoddard's when Tony Iamunno was tending bar. For a first drink, I asked Tony about the Murder of Dutch Schultz on the cocktail menu. Tony described how during fits of insomnia, he reads Wikipedia, and in one of those browsing sessions, he found an article on the Jewish-American and Italian-American Murder, Inc. gang. I became familiar with Dutch Schultz through William Burroughs' piece \"The Last Words of Dutch Schultz\"; Dutch was a 1930s-era German-Jewish gangster who became the target of the Murder, Inc. hit squad. While they did mortally wound Dutch, he lived on for a few hours to ramble in a high-fever delirium.\nThe Murder of Dutch Schultz in cocktail format proffered an orange and malt aroma. The sherry's grape mingled with the Genever's malt on the sip, and the swallow began with more of the Genever notes and ended with a chocolate and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9bbbCgp3BYXnYsWBCeq7Px4GABPU3r-w_JfdwwnLkUYGi5d1Af4wH0hCrkSbf9huaqYOBBdlZbj96DQqXZEp_R25GyizCLxx8x7puT7J0CO7tQZZ-y0wA7jxKet7oSyTwpMM0aiT82Mc/s320/murderdutch0196.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9bbbCgp3BYXnYsWBCeq7Px4GABPU3r-w_JfdwwnLkUYGi5d1Af4wH0hCrkSbf9huaqYOBBdlZbj96DQqXZEp_R25GyizCLxx8x7puT7J0CO7tQZZ-y0wA7jxKet7oSyTwpMM0aiT82Mc/s800/murderdutch0196.jpg", "comment_count": 0 }, { "title": "smoke n' bols", "url": "https://cocktailvirgin.blogspot.com/2014/08/smoke-n-bols.html", "published": "2014-08-14T09:26:00.000-04:00", "updated": "2017-07-08T12:20:43.787-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jared Sadoian", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "bitters (Angostura)", "genever", "lemon juice", "maple syrup", "scotch" ], "ingredients": [ "1 1/2 oz Bols Genever", "4 dash Ardbeg 10 Year Scotch", "3/4 oz Lemon Juice", "1/2 oz Maple Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Bols Genever\n4 dash Ardbeg 10 Year Scotch\n3/4 oz Lemon Juice\n1/2 oz Maple Syrup\n2 dash Angostura Bitters\nShake with ice and strain into a coupe glass. Garnish with a lemon twist.\nTwo Tuesdays ago, I ventured into Kirkland Tap & Trotter on my way home from work. There, I found a seat in front of bartender Kenny Belanger. The first drink I selected from the menu, Smoke n' Bols, was one that Kenny had the name for but lacked a recipe. When he mentioned it to bar manager Jared Sadoian, this Genever and Scotch libation was the result.\nThe Smoke n' Bols began with a lemon oil aroma that led into a malt and lemon sip. The maple smoothed over the Genever flavors on the swallow, and the Scotch's smoke appeared on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwUc6ODq-xOqHv6Djyb55RHHvmcyDcTTXKFj8mr3SRZWCIQClhZj3bn8WM3xfs3Tl3704oraCkkavWHCcFBnoZuXQjbLjnMeeU2c32xlIVJaXQJ9E3LVj3r7nZvTLRrdGlITOVyEYeApo/s320/smokebols0199.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwUc6ODq-xOqHv6Djyb55RHHvmcyDcTTXKFj8mr3SRZWCIQClhZj3bn8WM3xfs3Tl3704oraCkkavWHCcFBnoZuXQjbLjnMeeU2c32xlIVJaXQJ9E3LVj3r7nZvTLRrdGlITOVyEYeApo/s800/smokebols0199.jpg", "comment_count": 0 }, { "title": "seaward", "url": "https://cocktailvirgin.blogspot.com/2014/08/seaward.html", "published": "2014-08-15T15:13:00.000-04:00", "updated": "2017-07-08T12:19:20.572-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "coupe", "technique": null, "attribution": { "creator": "Jared Sadoian", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "amaro", "bitters (orange)", "maraschino", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Appleton V/X Rum", "1/2 oz Privateer Silver Rum", "1/2 oz Amaro Montenegro", "1/2 oz Luxardo Maraschino Liqueur", "2 large swaths Lemon Peel", "2 dash Regan's Orange Bitters" ], "instructions": "Express oil from lemon peel into mixing glass. Add the swaths, the rest of the ingredients, and ice; stir and strain into a coupe glass.", "body_text": "1 1/2 oz Appleton V/X Rum\n1/2 oz Privateer Silver Rum\n1/2 oz Amaro Montenegro\n1/2 oz Luxardo Maraschino Liqueur\n2 large swaths Lemon Peel\n2 dash Regan's Orange Bitters\nExpress oil from lemon peel into mixing glass. Add the swaths, the rest of the ingredients, and ice; stir and strain into a coupe glass.\nFor a second drink at Kirkland Tap & Trotter, I asked bartender Kenny Belanger for the Seaward. Kenny described how this was bar manager Jared Sadoian's recipe. Once mixed, it offered a caramel aroma from the aged rum that was brightened by citrus elements. The caramel continued on into the sip where it mingled with cherry notes when the Seaward was colder and orange flavors when it was warmer. The swallow shared the rum notes and alternated between nutty cherry and orange peel on the finish. The lemon oil was less obvious as a flavor component but perhaps it worked to brighten the drink up. Perhaps switching the liqueur ratio to 3/4 oz Montenegro and 1/4 oz Maraschino would help the keep the Maraschino in check in this recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQlqPHdq-fV_sPL-WEaX5XrGyaYczVBjG2e1qwhVDDldaBI5QJMru0KwA0wFFJjxwA9Y-eVdjCYLx__pC3TBK4SQElTWd06kk64rBYKV_E64zNlFtMbJo6FDlJdGp0OK3kH21Nw9eQcAj/s320/seaward0200.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQlqPHdq-fV_sPL-WEaX5XrGyaYczVBjG2e1qwhVDDldaBI5QJMru0KwA0wFFJjxwA9Y-eVdjCYLx__pC3TBK4SQElTWd06kk64rBYKV_E64zNlFtMbJo6FDlJdGp0OK3kH21Nw9eQcAj/s800/seaward0200.jpg", "comment_count": 0 }, { "title": "haji sling", "url": "https://cocktailvirgin.blogspot.com/2014/08/haji-sling.html", "published": "2014-08-19T09:25:00.000-04:00", "updated": "2017-07-08T12:18:51.635-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Ian Loh", "source": "Helvetica", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "cherry brandy", "lime juice", "orgeat", "rum" ], "ingredients": [ "20 mL Angostura Bitters (3/4 oz)", "20 mL Cherry Heering (3/4 oz)", "20 mL Benedictine (3/4 oz)", "20 mL Lime Juice (3/4 oz)", "12.5 mL Orgeat (1/2 oz BG Reynolds)" ], "instructions": "Shake with ice and strain into an ice-filled Highball glass. Float a rum of your choice (1/2 oz Plantation 5 Year Barbados), and garnish with a cherry and lime wheel.", "body_text": "20 mL Angostura Bitters (3/4 oz)\n20 mL Cherry Heering (3/4 oz)\n20 mL Benedictine (3/4 oz)\n20 mL Lime Juice (3/4 oz)\n12.5 mL Orgeat (1/2 oz BG Reynolds)\nShake with ice and strain into an ice-filled Highball glass. Float a rum of your choice (1/2 oz Plantation 5 Year Barbados), and garnish with a cherry and lime wheel.\nTwo Wednesdays ago, I decided to make a\ndrink\nthat I had spotted in Gary Regan's\n101 Best New Cocktails\nseries called the Haji Sling. Ian Loh created this recipe at Helvetica in Perth, Australia, as an Angostura-based Singapore Sling riff. He dubbed the libation after the \"quirky\" Haji Laneway in Singapore. With Angostura-heavy Tiki-like drinks such as the\nStormy Mai Tai\nand the\nTrinidad Sour\nbeing so tasty, I was quite excited to see the results here.\nThe Haji Sling donated lime and caramel rum notes to the nose. The sip was dry and woody from the Angostura Bitters and cherry from the Heering, and the swallow began with herbal and almond notes and ended with a lime, clove, and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKk3ImpYgQO4UwH6iCo8GBXOF4xflLsmLgeNBxQMTCUaF2IwLbTEQtZ-FlGZpygVoLIcY1MSGmI_VWUuEFeeO1Ye0-AyyfY255f4t_84CFb7PE2HG2DNLOertdIewR78htxrix9Psx8W6J/s320/hajisling0203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKk3ImpYgQO4UwH6iCo8GBXOF4xflLsmLgeNBxQMTCUaF2IwLbTEQtZ-FlGZpygVoLIcY1MSGmI_VWUuEFeeO1Ye0-AyyfY255f4t_84CFb7PE2HG2DNLOertdIewR78htxrix9Psx8W6J/s800/hajisling0203.jpg", "comment_count": 0 }, { "title": "a wish for grace", "url": "https://cocktailvirgin.blogspot.com/2014/08/a-wish-for-grace.html", "published": "2014-08-20T09:25:00.000-04:00", "updated": "2017-07-08T12:18:13.926-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Steven Liles", "source": "Smuggler's Cove", "year": null }, "categories": [ "bitters (Angostura)", "curacao", "lemon juice", "madeira", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Privateer Amber Rum (Privateer Silver)", "3/4 oz Blandy 5 Year Verdelho Madeira", "1/2 oz Pierre Ferrand Dry Curaçao", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Privateer Amber Rum (Privateer Silver)\n3/4 oz Blandy 5 Year Verdelho Madeira\n1/2 oz Pierre Ferrand Dry Curaçao\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Tuesdays ago, I decided to make a drink that Maggie from Privateer pointed out on her Instagram; the drink was part of a project by the\nSmithsonian\nto tie cocktails to history. A Wish for Grace, the recipe that used her rum, was created by Steven Liles of Smuggler's Cove in San Francisco. The name refers to Grace Wisher, a 13 year old African American servant who assisted Mary Pickersgill to help sew the \"Star-Spangled Banner\" flag. For spirits, Steven chose New England rum and Madeira that would have been popular in taverns of that day.\nA Wish for Grace began with a lemon and grape aroma that led into an orange and grape sip. The swallow then presented a rum and lemon swallow with grape and dried fruit flavors from the Madeira. Overall, the drink had a very classic feel reminiscent of old punches and cups such as the\nWest Indies Punch\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoQEs7zAjN8XP5f11LGmeb0t9Y7tIJTe15Ax282QRUDOTFssJd3yIOISM7RsgqcK0b4RMQ7d4cUAzDu0ScObySCPg09JUmqMOHdFxqeemokXUJ6MEhbJdEx9udq2yU1EQ-6DUWmA365z8/s320/wish4grace0204.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoQEs7zAjN8XP5f11LGmeb0t9Y7tIJTe15Ax282QRUDOTFssJd3yIOISM7RsgqcK0b4RMQ7d4cUAzDu0ScObySCPg09JUmqMOHdFxqeemokXUJ6MEhbJdEx9udq2yU1EQ-6DUWmA365z8/s800/wish4grace0204.jpg", "comment_count": 0 }, { "title": "the sforzando", "url": "https://cocktailvirgin.blogspot.com/2014/08/the-sfozando.html", "published": "2014-08-21T09:25:00.003-04:00", "updated": "2024-08-05T22:14:01.777-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Eryn Reece", "source": "Death & Co.", "year": null }, "categories": [ "benedictine", "bitters (mole)", "mezcal", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 oz Mezcal (Sombra)", "3/4 oz Rye (Ryan & Wood)", "1/2 oz Dry Vermouth (Dolin)", "1/2 oz Benedictine", "1 dash Chocolate Bitters (Homemade)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Mezcal (Sombra)\n3/4 oz Rye (Ryan & Wood)\n1/2 oz Dry Vermouth (Dolin)\n1/2 oz Benedictine\n1 dash Chocolate Bitters (Homemade)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Wednesdays ago, I began the cocktail hour by flipping through the 75th anniversary edition of\nMr. Boston Official Bartender's Guide\nand spotting the an interesting cocktail called the Sforzando. The recipe was attributed to Eryn Reece of Death & Co. in Manhattan, and I could find little about the drink online other than sforzando is a musical notation to play with sudden and strong emphasis. The split spirits base with rye and mezcal that caught my eye made me think of the\nRed Ant\nat first, but that only used a barspoon of mezcal; then I also recalled the\nRacketeer\nand the\nDevil's Soul\nthat put the agave more forward. Once mixed, the Sforzando offered orange oils that brightened up the mezcal's smoke notes. Next, a sweet malt sip gave way to smoky agave, rye barrel, and chocolate herbal notes from the Benedictine and bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz4SM7KhZn3AJUKywKHHpv8vkRpqdr9xZSqGapYcgjGbHdQlwoSYU65CWH9ihGnWd43X8V0Y83lg_QcVn_EfXD3EDpdNhIp6Tq-YLRQ8LCyr4zc2hkdG6Yc5oa4co4DGppL0df1Y2CabV/s320/sfozando0205.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz4SM7KhZn3AJUKywKHHpv8vkRpqdr9xZSqGapYcgjGbHdQlwoSYU65CWH9ihGnWd43X8V0Y83lg_QcVn_EfXD3EDpdNhIp6Tq-YLRQ8LCyr4zc2hkdG6Yc5oa4co4DGppL0df1Y2CabV/s800/sfozando0205.jpg", "comment_count": 0 }, { "title": "green isaac's special", "url": "https://cocktailvirgin.blogspot.com/2014/08/green-isaacs-special.html", "published": "2014-08-24T14:55:00.000-04:00", "updated": "2017-07-08T12:16:55.016-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (Angostura)", "gin", "lime juice" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXVIII) was picked by JFL of the\nRated R Cocktails\nblog. The theme he chose was \"Coconuts\" which seems perfect to capitalize on the last few hot weeks of the summer and a good follow up to June's theme of \"Pineapple.\" JFL elaborated on the theme with his description of, \"Ah the Coconut, so round, so firm, so fully packed... with flavor... Coconut is versatile, coconut is magical, not only is it edible, but it can be made into scores of products. However, this month you need only concern yourself with the liquid variety as I unveil MxMo Coconuts. Yes friends, it is my sincere belief the coconut does not get the love, nay the respect it so richly deserves. Because this easy going tropical seed had its heyday in the Tiki era, it's happily associated with the same fun loving drinks… Despite all the great Tiki drinks coconut appear in most people are down on the humble seed because of the Piña Colada. Friends, this need not be so; I say we take this delicious ingredient and show it can yield a tasty, well-balanced cocktail.\"\nFor a starter, I latched on to the Tiki idea and picked up Beachbum Berry's\nRemixed\nand searched for coconut libations. Most were riffs on the basic Coconaut's rum-coconut cream-lime formula, and that did not fit my mood. Then I remembered a drink I remember seeing on the Trina's Starlite Lounge menu a few seasons ago, the Green Isaac's Special. Instead of rum and coconut cream, it calls for gin and coconut water with Angostura Bitters in the mix. The history of the drink and name all point to Ernest Hemingway. Therefore, I reached for Philip Greene's\nTo Have and Have Another: A Hemingway Cocktail Companion\nfor not only the recipe but a bit of history.\nGreen Isaac's Special\n• 2 oz London Dry Gin (Beefeater)\n• 4 oz Green Coconut Water (Naked)\n• Juice of 1 Lime (1 1/2 oz)\n• 2-4 dash Angostura Bitters, to taste (4 dash)\nShake with ice and pour into a Collins glass. Garnish with a lime wedge or peel (half spent lime shell).\nGreene describes the recipe as a modified Tom Collins with bitters that history suggests that Hemingway came up with during his time in Key West in the 1930s. It first appears in\nIslands in the Stream\nand is named after the islands in question, Great Isaac and Little Isaac that are north of Bimini. The protagonist is described as enjoying, \"the tall cold drink made of gin, lime juice, green coconut water, and chipped ice with just enough Angostura Bitters to give it a rusty, rose color.\" Tasting notes of \"the sharpness of the lime, the aromatic varnishy taste of Angostura and the gin stiffening the lightness of the ice-cold coconut water\" were also provided. The drink also appears with different names in two other books in this novel.\nOnce mixed, the Green Isaac's Special shared a zesty aroma from the lime and the bitters' allspice. The sip was rather smooth and salty from the coconut water, and the swallow presented the gin botanicals and most of the lime flavors which blended into the Angostura's spice. Surprisingly, the sugar content in the coconut water was sufficient to match the lime juice's tartness.\nSo thank you to JFL of Rated R Cocktails for picking the theme (and allowing other options besides mallet, chisel, and power tools to open up coconuts) and for running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the shakers shaking and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfLji0l0KA0p1J4J35oQVpfeH6CZYt0Rm5qsNT5Zm0rRpwqXTUIXlctgI0x3mCBNX5tlY_YUn6F3g43qUDDBqgRcgmox3BHeUmOquZ0zibxilFbsrH_P7Fsm9FM2609GjIhcVrA8lGP7O/s320/greenisaac0215.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0399537643" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "fort mchenry flip", "url": "https://cocktailvirgin.blogspot.com/2014/08/fort-mchenry-flip.html", "published": "2014-08-25T11:59:00.001-04:00", "updated": "2024-08-05T22:15:10.279-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Sean Kenyon", "source": "William & Graham", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "egg", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)", "1 oz Leopold Rye (Old Overholt)", "1/2 oz Angostura Bitters", "1/4 oz 2:1 Simple Syrup (1/2 oz 1:1 Simple Syrup)", "1 Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a pony glass and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)\n1 oz Leopold Rye (Old Overholt)\n1/2 oz Angostura Bitters\n1/4 oz 2:1 Simple Syrup (1/2 oz 1:1 Simple Syrup)\n1 Egg\nShake once without ice and once with ice. Strain into a pony glass and garnish with freshly grated nutmeg.\nAfter the Sforzando, I returned to the Smithsonian's\nRaise a Glass\nhistory-drink project for a recipe I spotted by Sean Kenyon of William & Graham in Denver. The formula of spirits, Angostura Bitters, egg, and nutmeg reminded me of Jacob Grier's\nPX Flip\n, so I was definitely down to trying the apple brandy and rye variation. Sean's submission was the Fort McHenry Flip named after the fort that protected Baltimore from the British navy during the War of 1812. He explained, \"For this project, I chose to do a 19th-century style of drink called a Flip. The ingredients reflect the time period and the area where one of the most famous battles of the War of 1812 took place, the Battle of Baltimore. Laird's has been making apple brandy since the 1780s, and they were said to have provided their 'cyder spirit' to troops during the Revolutionary War and the War of 1812. Leopold Bros. has recreated a 19th-century Maryland Style rye that has rich, dark tones that perfectly compliment the apple brandy.\" Lacking exact matches, I opted for another of Laird's products, Laird's Bonded, and for Old Overholt Rye to match the Leopold's Maryland style (although perhaps not a perfect historical match). Once mixed, the Flip greeted my nose with apple and nutmeg spice aromas. A creamy apple and malt sip then gave way to whiskey, clove, and allspice flavors. Overall, the fort-themed apple and herbal Flip reminded me of Misty Kalkofen's\nFort Washington Flip\nnamed after the structure that helped to protect Boston from the British during the Revolution.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHfuXAXBmz7X8VVhM_yzrL-ApDVUgOP2eGhZ3mu1M6GsZQ5h_2ac_Ou5fvTH3Cw70Qh6YRfhroG-UCP7emN84Y_oZtyJKvSFAtPfaRUDSPEXL2ue-FUX-jHaYMVBlucpCQkfydT-lkfya/s320/fortmchenryflip0206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHfuXAXBmz7X8VVhM_yzrL-ApDVUgOP2eGhZ3mu1M6GsZQ5h_2ac_Ou5fvTH3Cw70Qh6YRfhroG-UCP7emN84Y_oZtyJKvSFAtPfaRUDSPEXL2ue-FUX-jHaYMVBlucpCQkfydT-lkfya/s800/fortmchenryflip0206.jpg", "comment_count": 0 }, { "title": "autumn leaves", "url": "https://cocktailvirgin.blogspot.com/2014/08/autumn-leaves.html", "published": "2014-08-27T09:32:00.003-04:00", "updated": "2024-03-17T13:28:36.588-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jeffrey Morgenthaler", "source": "Mixology Monday", "year": 2008 }, "categories": [ "applejack", "bitters (Angostura)", "strega", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Straight Rye (Old Overholt)", "3/4 oz Apple Brandy (Laird's Bonded)", "3/4 oz Sweet Vermouth (Dolin)", "1/4 oz Strega", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist.", "body_text": "3/4 oz Straight Rye (Old Overholt)\n3/4 oz Apple Brandy (Laird's Bonded)\n3/4 oz Sweet Vermouth (Dolin)\n1/4 oz Strega\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass with ice. Garnish with an orange twist.\nTwo Thursdays ago, I was looking through\nMr. Boston Official Bartender's Guide\n75th anniversary edition and I spotted a familiar looking recipe called Autumn Leaves. Since\nMr. Boston\noften has no attribution, I sought the assistance of Google and then realized why it was familiar -- it was one of Jeffrey Morgenthaler's\ndrinks\n. Jeff wrote about this one for Mixology Monday \"New Orleans\" back in July 2008, the month before I submitted my first Mixology Monday post but when I was certainly reading all the entries. It was his riff on the Vieux Carré when he had a sparse home bar on hand. The original utilized cinnamon tincture that the book converted to Angostura Bitters; Fee's Whiskey Barrel Bitters would probably have been a better approximation here.\nThe Autumn Leaves offered an orange aroma over that of the whiskey. An apple and grape sip then gave way to the rye, the Laird's Bonded heat, and the Strega and bitters' spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEmacLmJ5zQX-GD5TdMoNZgGfBW2st5Jw8BdmqXW6wW-EuWTdxKjrM-pGn9FIBqr0Jr9O4BItMUDiDoUjoWqdSzRyRAmC50IASXw_qFKumOhPvOp61vYLHgmQXfmGRzh1SRI99RPFyw3D/s320/autumnleaves0208.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEmacLmJ5zQX-GD5TdMoNZgGfBW2st5Jw8BdmqXW6wW-EuWTdxKjrM-pGn9FIBqr0Jr9O4BItMUDiDoUjoWqdSzRyRAmC50IASXw_qFKumOhPvOp61vYLHgmQXfmGRzh1SRI99RPFyw3D/s800/autumnleaves0208.jpg", "comment_count": 0 }, { "title": "biffy cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/08/biff-cocktail.html", "published": "2014-08-29T15:29:00.000-04:00", "updated": "2017-07-08T12:14:22.057-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": null }, "categories": [ "gin", "lemon juice", "swedish punsch" ], "ingredients": [ "1/2 Dry Gin (1 oz Martin Miller Westbourne)", "1/4 Swedish Punsch (1/2 oz Kronan)", "1/4 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Dry Gin (1 oz Martin Miller Westbourne)\n1/4 Swedish Punsch (1/2 oz Kronan)\n1/4 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I reached for my copy of the\nSavoy Cocktail Book\nto search for hidden gems. The one that called out to me was a simple Swedish Punsch recipe called the Biffy. Once mixed, the Biffy shared a lemon brightness that countered the perfume-y rum and funk notes from the Swedish Punsch. Next, a tart lemon sip led into a rum funk, tea, and juniper swallow with a return of the tart lemon on the finish. Since the Kronan Swedish Punsch is not a 1:1 match with citrus, perhaps a 4:2:1 or 3:2:1 ratio would work better than the book's 2:1:1; a dash or two of simple syrup could also round out the balance as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kJpT1UBGxsKmVh7iP5wu6XG27LFJCIuivSrAbWg_L91uUuaUiI-hA66LWy8by3T-tkpjg26DkleA4AK6RB20JJ5GvgQMvyU1wlGaQJ0bFf2xMlZSWg8gI90IXK-7tOZgNG6j3MIBaqMs/s320/biffy0210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kJpT1UBGxsKmVh7iP5wu6XG27LFJCIuivSrAbWg_L91uUuaUiI-hA66LWy8by3T-tkpjg26DkleA4AK6RB20JJ5GvgQMvyU1wlGaQJ0bFf2xMlZSWg8gI90IXK-7tOZgNG6j3MIBaqMs/s800/biffy0210.jpg", "comment_count": 1 }, { "title": "samurai swig", "url": "https://cocktailvirgin.blogspot.com/2014/09/samurai-swig.html", "published": "2014-09-01T09:28:00.001-04:00", "updated": "2017-07-08T11:41:30.764-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "the book authors of Sanctuaria", "source": "Pi Bar", "year": null }, "categories": [ "cynar", "vermouth (dry)", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2 oz Yamazaki 12 Year Whisky (1 1/2 oz Pig Nose, 1 bsp Caol Ila 12 Year)", "1/2 oz Cynar", "1/2 oz Dry Vermouth (Dolin)", "1/2 oz Sweet Vermouth (Dolin)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist (omitted flaming).", "body_text": "1 1/2 oz Yamazaki 12 Year Whisky (1 1/2 oz Pig Nose, 1 bsp Caol Ila 12 Year)\n1/2 oz Cynar\n1/2 oz Dry Vermouth (Dolin)\n1/2 oz Sweet Vermouth (Dolin)\nStir with ice and strain into a cocktail glass. Garnish with a flamed orange twist (omitted flaming).\nAfter the Biffy, I turned to\nSanctuaria: The Dive Bar of Cocktail Bars\nand spotted the Samurai Swig. I had previously passed over this recipe for I lack Yamazaki or any other Japanese whisky; however, the combination seemed delightful and I figured that Scotch whisky would work quite well in its place. The book authors also lacked Yamazaki at Sanctuaria, their home bar. They crafted this during a guest bartending gig at the Pi Bar in Minneapolis where they had the whisky, and they honed in on it and created something that was rather popular that night.\nThe Samurai Swig began with orange oil aromas that brightened that of the whisky's peaty smoke. A sweet caramel and grape sip led into Scotch on the swallow with vegetal, herbal, and minty notes from the Cynar and vermouths ending with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJrTtji0uzpHqY_YnmX3U-P8VNO1p0Y1RAzckWwAjjeKS_9TS6jKxBnv16rzgf_2Ct45MwH8763TEMx24L1ixrpNt1mqxvkL6SZHpXyvtjPgrJWM5Bk-Mu1MzUpNTYEjUda1Xz5EowpY4/s320/samuriswig0212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJrTtji0uzpHqY_YnmX3U-P8VNO1p0Y1RAzckWwAjjeKS_9TS6jKxBnv16rzgf_2Ct45MwH8763TEMx24L1ixrpNt1mqxvkL6SZHpXyvtjPgrJWM5Bk-Mu1MzUpNTYEjUda1Xz5EowpY4/s800/samuriswig0212.jpg", "comment_count": 0 }, { "title": "come dancing!", "url": "https://cocktailvirgin.blogspot.com/2014/09/come-dancing.html", "published": "2014-09-02T09:28:00.000-04:00", "updated": "2017-07-08T11:40:18.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Matt Schrage", "source": "Brick & Mortar", "year": null }, "categories": [ "#other", "bitters (aged)", "gin", "grapefruit juice", "sherry", "vermouth (bianco)" ], "ingredients": [ "3/4 oz St. George Terroir Gin", "3/4 oz Amontillado Sherry", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Grapefruit Juice" ], "instructions": "Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Top with more crushed ice and garnish with a few dashes of Fee's Whiskey Barrel Bitters.", "body_text": "3/4 oz St. George Terroir Gin\n3/4 oz Amontillado Sherry\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Grapefruit Juice\nBuild in a Collins glass, add crushed ice, and swizzle to mix and chill. Top with more crushed ice and garnish with a few dashes of Fee's Whiskey Barrel Bitters.\nTwo Thursdays ago, I ventured down Mass Ave after work and stopped into Central Kitchen for a drink. At the stick was Crystal Kelley before she departed to Kentucky to learn about whiskey and mayhem at Camp Runamok for the week, and I asked her for the Come Dancing off of the cocktail menu. Crystal described how Matt Schrage from upstairs at Brick & Mortar created this Swizzle for their menu. Given Shrage's proclivity to make musical references, I have to imagine that this recipe is named after the 1982 Kinks' song (although given some nights at Brick & Mortar, this could have been the war cry).\nThe bitters garnish contributed a cinnamon bouquet that preceded the grape and grapefruit sip. The swallow was a combination of juniper and citrus-softened sherry until the garnish integrated into the drink and cinnamon notes spiced the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdDGWZlAFsT_XcisH-7hpsx6IJqcbRozIsru6ujvY3gcRcZ2faNsUj-COE9sk-pJShd5GOwppgr6VQu5AAp1L18LqPcf1LP1dQ0_1wqbIwWB-u_AWv9ac9Vrlo2X3HYPv-SGRJiTjbyM4/s320/comedancing0213.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdDGWZlAFsT_XcisH-7hpsx6IJqcbRozIsru6ujvY3gcRcZ2faNsUj-COE9sk-pJShd5GOwppgr6VQu5AAp1L18LqPcf1LP1dQ0_1wqbIwWB-u_AWv9ac9Vrlo2X3HYPv-SGRJiTjbyM4/s800/comedancing0213.jpg", "comment_count": 0 }, { "title": "the killing floor", "url": "https://cocktailvirgin.blogspot.com/2014/09/the-killing-floor.html", "published": "2014-09-04T09:30:00.000-04:00", "updated": "2017-07-08T11:39:45.168-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sean Maher", "source": "Barrel House American Bar", "year": null }, "categories": [ "#barrelhouse", "amer picon", "quinquina", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz James E. Pepper Rye (was Whistle Pig)", "1/2 oz Bigallet Viriana China China Liqueur", "1/2 oz Cocchi Sweet Vermouth", "1/2 oz Bonal Gentiane-Quinquina" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz James E. Pepper Rye (was Whistle Pig)\n1/2 oz Bigallet Viriana China China Liqueur\n1/2 oz Cocchi Sweet Vermouth\n1/2 oz Bonal Gentiane-Quinquina\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nTwo Sundays ago, we ventured up to Beverly to eat dinner at the Barrel House American Bar. For a first drink, I asked bartender Sean Maher for something I had spotted on the restaurant's Instagram that they did for a Whistle Pig-sponsored dinner. Sean explained how that drink, the Killing Floor, was originally created for a guest a few weeks before, and it turned out to work perfectly for the event. Once prepared, the Killing Floor presented an orange and rye aroma with dark notes in the mix. Next, a caramel and grape sip then led into a rye and bitter orange swallow with a quinine-tinged finish. Overall, the cocktail was like a darker and more bitter\nBrooklyn\nalbeit without the Maraschino notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pkG5VSuHpyewn-nMULKyZ8-C5rEcX-JqZwoE6Pmae5dIVey_EqN1gEayTWK14E81ByVxTV6yxLyvYblGN9tkGp_0999Byzn_HmwaaKqyPql6DlAl6tKsL9oRRqB_pRHvv1OlNUV1Un2l/s320/killingfloor0216.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pkG5VSuHpyewn-nMULKyZ8-C5rEcX-JqZwoE6Pmae5dIVey_EqN1gEayTWK14E81ByVxTV6yxLyvYblGN9tkGp_0999Byzn_HmwaaKqyPql6DlAl6tKsL9oRRqB_pRHvv1OlNUV1Un2l/s800/killingfloor0216.jpg", "comment_count": 3 }, { "title": "negrimlet", "url": "https://cocktailvirgin.blogspot.com/2014/09/negrimlet.html", "published": "2014-09-08T09:27:00.001-04:00", "updated": "2017-07-08T11:39:07.292-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "campari", "gin", "lime juice" ], "ingredients": [ "2 oz Citadelle Gin", "3/4 oz Campari", "1/2 oz Lime Juice", "1/2 oz Lime Cordial Syrup (*)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Citadelle Gin\n3/4 oz Campari\n1/2 oz Lime Juice\n1/2 oz Lime Cordial Syrup (*)\nShake with ice and strain into a coupe glass.\n(*) Contains lime zest, lime juice, simple syrup. Perhaps subbing Rose's Lime Cordial or 1/4 oz each of simple syrup and extra lime juice would work in a pinch.\nTwo Wednesdays ago, the Hawthorne held the Gertstravaganza event in honor of John Gertsen and his impending departure from Boston. On the docket for this charity event benefiting Mass Advocates for Children were seven bartenders each presenting a drink. Second in the batting order was Scott Holliday formerly of Rendezvous who was listed on the menu as \"skipping through France.\" His drink was the Negrimlet subtitled \"of mice and men?\" Scott explained that when he and John used to live together, they dreamed this drink up by combining two great gin drinks (not unlike the\nComanche Club\nthat I had at another Mass Advocates for Children charity event at the Hawthorne). When Scott presented this Negroni-Gimlet hybrid, he referred to it as \"the dinner Gimlet.\"\nThe Negrimlet offered a lime aroma that led into Campari's orange and the lime's fruitiness on the sip. The bulk of the Campari flavors came through with the gin on the swallow, and the lime returned on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBJuPjz89aKmiKj9U2Pg8a7oaYTlMpiFzPRrsUG0nHHyvBjVBtDlUq0Wa6Us9VMI4V71RdzfzGTc1wndTTixM4Tss89M004E4gjsVSddifnSpLJnIIP4an8JhzeIDTlfTiW6b7JjIrExe/s320/negrimlet0219.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBJuPjz89aKmiKj9U2Pg8a7oaYTlMpiFzPRrsUG0nHHyvBjVBtDlUq0Wa6Us9VMI4V71RdzfzGTc1wndTTixM4Tss89M004E4gjsVSddifnSpLJnIIP4an8JhzeIDTlfTiW6b7JjIrExe/s800/negrimlet0219.jpg", "comment_count": 2 }, { "title": "mytoi gardens", "url": "https://cocktailvirgin.blogspot.com/2014/09/mytoi-gardens.html", "published": "2014-09-10T09:32:00.001-04:00", "updated": "2017-07-08T11:38:35.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#russell house tavern", "*original", "bitters (Angostura)", "lime juice", "pimento dram", "pineapple juice", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Old Monk Rum (*)", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz St. Elizabeth Allspice Dram", "1/2 oz Vanilla Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with 2-3 dash Angostura Bitters and a pineapple wedge. Add straws.", "body_text": "1 1/2 oz Old Monk Rum (*)\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz St. Elizabeth Allspice Dram\n1/2 oz Vanilla Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with 2-3 dash Angostura Bitters and a pineapple wedge. Add straws.\n(*) Originally and best made with El Dorado 12 Year.\nA few weeks ago, our new bar manager Ashish Mitra wanted to turn over the brunch cocktail menu and asked if I had any Tiki drinks to add to a\nDaiquiri Time Out\nsection. I mentioned that I had the\nKuula Hina\nand that I could simplify it a bit by removing the sherry and Blackstrap Rum float, switching around the proportions and presentation, and changing the garnish. Ashish liked what he tasted and suggested that I tinker with the rums. The best rum combination here was with El Dorado 12 Year, but in the end, Old Monk Rum got the nod to keep the drink on a better price point; I was not bothered by the change since the dark notes and vanilla accents worked well here too, although not as much as ED12's elegant richness. For a name, a remembered Naomi Levy's description of Eastern Standard's DTO, the\nChappaquiddick\n; she bought into Kevin Martin explaining that he was inspired by the beauty and tranquility of the Japanese gardens on Martha's Vineyard and how it was the closest to an island paradise as one could get in Massachusetts (she was unaware of the connection of a DTO to the island at the time). Therefore, I latched into the idea of the gardens and discovered that they were the Mytoi Gardens and the drink name stuck.\nOnce prepared, the garnishes contributed pineapple, clove, and allspice aromas. The sip then offered lime, caramel, and pineapple flavors, while the swallow shared rum, vanilla, and allspice notes with a pineapple finish. Overall, the Mytoi Garden's easy drinking seems to work well for the brunch-time cocktail menu.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7bxWnKRIF0b1fcsw4CPMbZJzkgdvykq18Ex2lo4bUHFrTk1EKIAKlzeCRx9E_clwPYecvP6-PLkY0rdsMuvEGirUZ_zC8YEdEC-OFKSQ5yyn-MsYaq5OBkQd-SPhNJBFhP1bGuteB07L/s320/mytoigardens0226.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7bxWnKRIF0b1fcsw4CPMbZJzkgdvykq18Ex2lo4bUHFrTk1EKIAKlzeCRx9E_clwPYecvP6-PLkY0rdsMuvEGirUZ_zC8YEdEC-OFKSQ5yyn-MsYaq5OBkQd-SPhNJBFhP1bGuteB07L/s800/mytoigardens0226.jpg", "comment_count": 3 }, { "title": "the valdez", "url": "https://cocktailvirgin.blogspot.com/2014/09/the-valdez.html", "published": "2014-09-11T09:32:00.000-04:00", "updated": "2017-07-08T11:36:46.939-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Parker Girard", "source": "the Barrel", "year": null }, "categories": [ "campari", "falernum", "lime juice", "rum" ], "ingredients": [ "1 oz Gosling's Rum", "1/2 oz Lime Juice", "1/2 oz Campari", "1 oz Velvet Falernum" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lime wheel.", "body_text": "1 oz Gosling's Rum\n1/2 oz Lime Juice\n1/2 oz Campari\n1 oz Velvet Falernum\nShake with ice and strain into a cocktail coupe. Garnish with a lime wheel.\nTwo Thursdays ago, I spotted an interesting drink recipe on the OnTheBar app web page called the Valdez. Since the drink was created at the Barrel in Washington DC, it was a bit harder to visit the bartender to have them make it for me and I decided to construct this one at home. Bartender Parker Girard described his Tiki-inspired drink as \"equal parts Daiquiri, Jungle Bird, and\nCorn and Oil\n.\" Once mixed, it offered a dark rum aroma that was countered by bright notes from the lime and other ingredients. Next, a caramel and lime sip gave way to a rum swallow that ended with a clove and bitter herbal Campari finish. While the Valdez did leave out the pineapple juice that really makes the\nJungle Bird\nsing, the drink came across more as a more complex Corn and Oil where the classic was was complemented by the Campari.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwRm78AfrnBvs0EtxkLDp-cLX_wRZ1OOQga-SrYXkN2KFl09Yb2Xyx6-e3stfMSG_oYNZJMNwmrVmpggGs7PcaJ7eZmponNQLbBj5-Cd_st3bNDyulBWvSOTW89va5NTMCDQ-UghVLdeD/s320/valdez0221.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwRm78AfrnBvs0EtxkLDp-cLX_wRZ1OOQga-SrYXkN2KFl09Yb2Xyx6-e3stfMSG_oYNZJMNwmrVmpggGs7PcaJ7eZmponNQLbBj5-Cd_st3bNDyulBWvSOTW89va5NTMCDQ-UghVLdeD/s800/valdez0221.jpg", "comment_count": 0 }, { "title": "moonshine cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/09/moonshine-cocktail.html", "published": "2014-09-12T09:31:00.002-04:00", "updated": "2017-07-08T11:36:09.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": null }, "categories": [ "absinthe", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1/2 Dry Gin (1 1/2 oz Beefeater Summer)", "1/3 Dry Vermouth (1 oz Dolin)", "1/6 Maraschino (1/2 oz Maraska)", "1 dash Pernod (1 bsp Butterfly Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Dry Gin (1 1/2 oz Beefeater Summer)\n1/3 Dry Vermouth (1 oz Dolin)\n1/6 Maraschino (1/2 oz Maraska)\n1 dash Pernod (1 bsp Butterfly Absinthe)\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago for the cocktail hour, I turned to our 1940 edition of\nThe How and When\nby Hyman Gale and Gerald F. Marco. There, I spotted the Moonshine Cocktail that I believe first appears in the literature in the\nSavoy Cocktail Book\n. The Moonshine recipe came across on paper like an\nImproved\nMartini given the extra Maraschino and absinthe notes in the mix (although the Fancy and Improved drinks pre-date the Martini itself by a few years). Once stirred and strained, it offered an anise-scented nose. A light cherry-flavored sip gave way to a more complex swallow that began with gin botanical notes that flowed into the nutty Maraschino and ended with an absinthe finish. Overall, the Moonshine reminded me of the\nSavoy Cocktail Book\n's\nLawhill\nwith gin instead of whiskey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rGjp03PQllEeB4gQ0C8YEHT_Wm1Uw3wbXJiWIWGIIsObyNsG92vDgTyWHTnnHq1O59hha8wcRpTM8jigf3eaVvC0msotc9_hHJthdQN2HsB36KkIumRysf36kTyHX9b6naJMDa6KRNBp/s320/moonshine0222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rGjp03PQllEeB4gQ0C8YEHT_Wm1Uw3wbXJiWIWGIIsObyNsG92vDgTyWHTnnHq1O59hha8wcRpTM8jigf3eaVvC0msotc9_hHJthdQN2HsB36KkIumRysf36kTyHX9b6naJMDa6KRNBp/s800/moonshine0222.jpg", "comment_count": 0 }, { "title": "moi?", "url": "https://cocktailvirgin.blogspot.com/2014/09/moi.html", "published": "2014-09-15T08:45:00.000-04:00", "updated": "2017-07-08T11:35:22.855-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "straightlaw" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "The Bartender's Bible: 1001 Mixed Drinks", "year": null }, "categories": [ "#straightlaw", "creme de cassis", "gin", "lemon juice", "soda", "vermouth (dry)" ], "ingredients": [ "1 oz Dolin Dry Vermouth", "1/2 oz Crème de Cassis", "1/4 oz Anchor Junipero Gin", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Highball glass with ice. Top with 2-3 oz tonic water and add a straw.", "body_text": "1 oz Dolin Dry Vermouth\n1/2 oz Crème de Cassis\n1/4 oz Anchor Junipero Gin\n1/2 oz Lemon Juice\nShake with ice and strain into a Highball glass with ice. Top with 2-3 oz tonic water and add a straw.\nTwo Wednesdays ago, I ventured down to Straight Law for dinner after my day shift. For a drink, I asked bartender Sean Sullivan for the Moi? which seemed like a refreshing highball that fit quite nicely with their riffs on Spanish gin & tonic variations. I was able to locate the recipe in Gary Regan's\nThe Bartender's Bible: 1001 Mixed Drinks\nbut was not able to track it back any further. Perhaps the French aspect, besides the pair of French ingredients, could be attributed to the dry vermouth, cassis, and gin\nParisian Cocktail\nthat appears in the\nSavoy Cocktail Book\n. Once prepared, the Moi? offered a juniper aroma from the robustly accented gin. A tart lemon and dark berry-like currant sip led into a sweeter quinine and juniper-laden swallow with a tart lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYBLuvweKWsWcNZWMtTuPZKVkDJQ8wjMOC-n_uEb02vBGjD7GPSDXhGw0EMYUJI32YlKMcouH5GX_3TkKzazKfHEd2kOk1qemAE8EONweoQsPIIC1SXdGqsb6ocjXeysabssO4fUGmWdc/s320/moi0228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYBLuvweKWsWcNZWMtTuPZKVkDJQ8wjMOC-n_uEb02vBGjD7GPSDXhGw0EMYUJI32YlKMcouH5GX_3TkKzazKfHEd2kOk1qemAE8EONweoQsPIIC1SXdGqsb6ocjXeysabssO4fUGmWdc/s800/moi0228.jpg", "comment_count": 0 }, { "title": "earthbound", "url": "https://cocktailvirgin.blogspot.com/2014/09/earthbound.html", "published": "2014-09-16T09:29:00.000-04:00", "updated": "2017-07-08T11:34:24.540-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Casey Keenan", "source": "the Independent", "year": null }, "categories": [ "#independent", "aperol", "honey", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Chinaco Blanco Tequila", "1 oz Aperol", "3/4 oz Honey Syrup (1:1)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Chinaco Blanco Tequila\n1 oz Aperol\n3/4 oz Honey Syrup (1:1)\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nLast Wednesday, I stopped at the Independent for drinks. There, I was greeted by bartender Casey Keenan, and I asked Casey for the Earthbound. Casey commented that the recipe began with less Aperol but shifted over time; moreover, it reminded him of Lone Star Taco Bar's\nChica Fácil\n. Once prepared, the Earthbound offered citrus oil and mineral tequila aromas. A lime, orange, and honey sip transitioned into a tequila flavor smoothed out by the honey. Finally, the drink ended with a bitter rhubarb and tart lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAMfIsQUn7d2e4wQO1nbinQ9n7bmut9I5nrLQj1vHYPlKOxH-Egggzu68IC4_GcDuSO-kX0ibt_oZmpBbcpcqTY3d1INir7IRUpej0aXA61OzWQJm_CK5oPbSn8xNZKJp4lyNa8l_AVCD/s320/earthbound0235.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAMfIsQUn7d2e4wQO1nbinQ9n7bmut9I5nrLQj1vHYPlKOxH-Egggzu68IC4_GcDuSO-kX0ibt_oZmpBbcpcqTY3d1INir7IRUpej0aXA61OzWQJm_CK5oPbSn8xNZKJp4lyNa8l_AVCD/s800/earthbound0235.jpg", "comment_count": 0 }, { "title": "mayfair sour", "url": "https://cocktailvirgin.blogspot.com/2014/09/mayfair-sour.html", "published": "2014-09-18T09:22:00.000-04:00", "updated": "2017-07-08T11:33:52.432-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Xavier Herit", "source": "Gin Compendium", "year": null }, "categories": [ "apricot liqueur", "benedictine", "bitters (other)", "egg white", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Cold River)", "1/2 oz Benedictine", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without and once with ice. Strain into a cocktail glass and garnish with peach bitters (5 drops Fee's).", "body_text": "1 1/2 oz Plymouth Gin (Cold River)\n1/2 oz Benedictine\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\n1 Egg White\nShake once without and once with ice. Strain into a cocktail glass and garnish with peach bitters (5 drops Fee's).\nLater after returning home from the Independent, it was the domestic version of the cocktail hour. A drink that caught my eye that night from Gary Regan's\nGin Compendium\nwas the Mayfair Sour which was created by Xavier Herit of Daniel in New York City. The pairing of Benedictine with a fruit liqueur and citrus reminded me of the\nHoneymoon Cocktail\n, but then I also spotted the\nSilk Road Sour\nfrom the same gin book. The Mayfair Sour added to the formula egg white and a bitters garnish to the meringue froth.\nThe Mayfair Sour shared a peach and apricot aroma that led into a creamy lemon sip with a hint of stone fruit. The swallow brought out most of the apricot flavor along with a medley of herbal and juniper notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4KBeFtfRven1j35_I6a_c-5JBEwFi4a_LAjf9pT_N5IqgviKFw8D26RFU1VqZKZCtZx7gvomeNCPuM38jjdwPQ6RS82xMLsfoVEk3F8wyKBTrHfdlu2DIhb88lKDY9zsbMCHdavGwbvW/s320/mayfairsour0236.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4KBeFtfRven1j35_I6a_c-5JBEwFi4a_LAjf9pT_N5IqgviKFw8D26RFU1VqZKZCtZx7gvomeNCPuM38jjdwPQ6RS82xMLsfoVEk3F8wyKBTrHfdlu2DIhb88lKDY9zsbMCHdavGwbvW/s800/mayfairsour0236.jpg", "comment_count": 0 }, { "title": "torino retiree", "url": "https://cocktailvirgin.blogspot.com/2014/09/torino-retiree.html", "published": "2014-09-19T09:26:00.000-04:00", "updated": "2017-07-08T11:33:22.483-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sam Oliveri", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (orange)", "campari", "curacao", "gin", "lillet" ], "ingredients": [ "1 oz Tanqueray 10 Gin", "3/4 oz Gran Classico", "3/4 oz Cocchi Americano", "1/2 oz Pierre Ferrand Dry Curaçao", "2 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a Collins glass with ice. Top with 2-3 oz Fever Tree soda water and garnish with an orange twist.", "body_text": "1 oz Tanqueray 10 Gin\n3/4 oz Gran Classico\n3/4 oz Cocchi Americano\n1/2 oz Pierre Ferrand Dry Curaçao\n2 dash Angostura Orange Bitters\nShake with ice and strain into a Collins glass with ice. Top with 2-3 oz Fever Tree soda water and garnish with an orange twist.\nTwo Thursdays ago, I stopped into No. 9 Park where Sam Oliveri and Bob Mersereau were at the stick. No. 9 Park is one of the several restaurants in town that have a secondary cocktail menu; here, the first one is a dozen or so drinks and the other is a multi-page book organized by drink themes. In the Ethereal section, I spied the refreshing looking Torino Retiree which seemed like a good start since the other drink I wanted was a bit heavier. Sam explained that it was his drink that he made as an \"Italian patio pounder\" for he tried to envision what old men would drink on the Riviera.\nThe Torino Retiree shared an orange oil aroma from the twist. A carbonated sip shared orange flavors from the curaçao, Cocchi Americano, and bitters, and the swallow offered herbal notes from the gin and Gran Classico ending with a dry finish. Overall, it was a delightful abstraction of a Negroni-Americano hybrid.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj316nJ4xaolSEEWPdPgSAYDYakQIzvEqwBrf1k3ufO3WMYE7vWMSdQSorY5_wPLCXJlEdCr0wyifQ_O_ccxe0KncX8xZsQvyrZU1zSbEKS3U7OsSJnl31HiQpNIIWHYPvPM0eKppcNLwoT/s320/torinoretiree0239.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj316nJ4xaolSEEWPdPgSAYDYakQIzvEqwBrf1k3ufO3WMYE7vWMSdQSorY5_wPLCXJlEdCr0wyifQ_O_ccxe0KncX8xZsQvyrZU1zSbEKS3U7OsSJnl31HiQpNIIWHYPvPM0eKppcNLwoT/s800/torinoretiree0239.jpg", "comment_count": 0 }, { "title": "ask the dust", "url": "https://cocktailvirgin.blogspot.com/2014/09/ask-dust.html", "published": "2014-09-21T16:13:00.000-04:00", "updated": "2017-07-08T11:32:48.657-04:00", "author": "frederic", "post_type": "event", "venues": [ "russell house tavern" ], "serving_style": "room temperature", "glassware": null, "technique": null, "attribution": null, "categories": [ "#russell house tavern", "*mixology monday", "*original", "*room temperature", "absinthe", "bitters (Angostura)", "creme de cacao", "mezcal", "quinquina" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo LXXXIX) was picked by Chris of the\nA Bar Above\nblog. The theme he chose was \"The Unknown\" which seemed like a good contrast to the ingredient-specific events like coconuts, pineapple, and nuts. Chris elaborated on the concept by describing, \"Basically the idea is to try something new, an ingredient or technique that you've never had experience with before and create a cocktail around it... Use a spirit that you've never used before. It could be a base spirit, modifier or that Belgian Ale that rings in at 15% alcohol. Use an ingredient that has always captured your imagination in the supermarket. Maybe that weird looking fruit that you always walk by at Whole Foods, or that unusual looking vegetable that you can't even pronounce. [or] Use a new technique that you've never tried, but have always wanted to. Have you been dying to make your own vermouth, amaro, or martini glass made completely out of flavored sugar.\"\nWhen I read this theme, I thought about a drink I just created for the most recent menu at Russell House Tavern. While looking for inspiration, I spotted in the fridge a bottle of Byrrh Grand Quinquina -- an ingredient that I had tried in a few\ndrinks\ncreated by others but had never made into one of my recipes. After a few false starts, I search the web for a clue and discovered a Tweet that declared that Haus Alpenz founder \"Eric Seed is right: 3:1 Byrrh to Mezcal works beautifully.\" I mixed the two closer to equal parts, and while it tasted good, it needed some depth. Crème de cacao seemed like a natural complement both to the quinquina and the agave, and Angostura Bitters could add some spice and dryness to the mess. I made it for Andrea when she visited me at the bar one day, and she commented that it needed some brightness. Since some of the brighteners like elderflower were in some menu items already and others like Strega and Galliano we lack, I turned to a hint of absinthe for these notes. After Andrea tasted this before and after chilling and diluting, she commented that it tasted better before the ice. Perfect -- a Scaffa was born! For a name, I looked to the back of my bar notebook which contains a list of possible names; the John Fante book title\nAsk the Dust\nseemed to work well with the Mexican roots of the mezcal in this drink. Originally, I submitted the recipe using a rocks glass; however, my bar manager suggested a snifter to not only diversify the glass usage on the menu, but he felt it was more contemplative of a drink like a fine glass of brandy.\nAsk the Dust\n• 2 oz Byrrh Grand Quinquina\n• 1 1/2 oz Mezcal\n• 1/2 oz Tempus Fugit Crème de Cacao\n• 2 dash Angostura Bitters\n• 1 scant barspoon Butterfly Absinthe\nBuild in a snifter (or single Old Fashioned) glass. Briefly stir to mix\nwithout ice\n. Note: This is a room temperature drink.\nOnce assembled, the Ask the Dust began with a mezcal aroma that later gained chocolate and herbal notes over time. While the quinquina's grape filled the sip, the swallow was much more complex with chocolate, herbal quinine, and smoke flavors and lingering mezcal notes. When I created this recipe, I was not expecting it to move very well between the high price point and the oddity of ingredients. Instead, it is currently on the 86 list as of yesterday since the bar ran through the case of Byrrh it had bought; more should be in on Tuesday though.\nSo thank you to Chris for picking the theme to challenge each and everyone of us and for running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the shakers shaking and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrlKMe5nDoJxbG_IbSwcptE9iGedN5XYve4BmMPWZKuD0DkLa40jvlWKIgoeOVoiQlwpvBg_pbNeIpSs4JoE4K_7DziRDqxFN76wbqa-Pp21TbWKMWbiVpUv6nkFDqTBAmuqOenSVpxgI/s320/askthedust0224.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "echo lake", "url": "https://cocktailvirgin.blogspot.com/2014/09/echo-lake.html", "published": "2014-09-22T09:25:00.001-04:00", "updated": "2017-07-08T11:31:50.066-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Oliveri", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (orange)", "chartreuse", "egg white", "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "1 oz Del Maguey Chichicapa Mezcal", "1 oz Green Chartreuse", "1 oz Lime Juice", "1/2 oz Simple Syrup", "2 dash Orange Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass.", "body_text": "1 oz Del Maguey Chichicapa Mezcal\n1 oz Green Chartreuse\n1 oz Lime Juice\n1/2 oz Simple Syrup\n2 dash Orange Bitters\n1 Egg White\nShake once without ice and once with ice. Strain into a coupe glass.\nThe other drink I asked bartender Sam Oliveri for at No. 9 Park was the Echo Lake which reminded me of the\nGreen Ghost\n. It had been months since I had seen a tempting egg white drink on a menu, so I was definitely game. Once strained into a coupe, the Echo Lake shared a smoke aroma with Green Chartreuse's herbal accents. On the palate, a creamy smooth lime sip gave way to a softened mezcal and Chartreuse on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37Z1GCfVxlGVVANrcyjXdb7GM7Xy2NPKu5X4m8ggytzuWLio9Y2_psAI9hYJJrnjKeiVCc1v3EXRAxGgeHS3F78R15YGup4c99sCp9NUNI1eQXvCxmdfvERHXTZSfYGZy9yr7JwTjWi0A/s320/echolake0240.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37Z1GCfVxlGVVANrcyjXdb7GM7Xy2NPKu5X4m8ggytzuWLio9Y2_psAI9hYJJrnjKeiVCc1v3EXRAxGgeHS3F78R15YGup4c99sCp9NUNI1eQXvCxmdfvERHXTZSfYGZy9yr7JwTjWi0A/s800/echolake0240.jpg", "comment_count": 0 }, { "title": "sol y sombra", "url": "https://cocktailvirgin.blogspot.com/2014/09/sol-y-sombra.html", "published": "2014-09-24T11:56:00.001-04:00", "updated": "2017-10-22T14:10:17.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Joe Scialom", "source": "Caribe Hilton", "year": 1957 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Gold Puerto Rican Rum (DonQ Gold)", "3/4 oz Dark Jamaican Rum (Coruba)", "1/2 oz Apricot Brandy (Rothman & Winter)", "2 oz Pineapple Juice", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and pour into a hollowed out pineapple (strained into a Tiki mug with crushed ice). Garnish with a parasol (omitted).", "body_text": "1 1/2 oz Gold Puerto Rican Rum (DonQ Gold)\n3/4 oz Dark Jamaican Rum (Coruba)\n1/2 oz Apricot Brandy (Rothman & Winter)\n2 oz Pineapple Juice\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and pour into a hollowed out pineapple (strained into a Tiki mug with crushed ice). Garnish with a parasol (omitted).\nTwo Saturdays ago for the cocktail hour, I turned to Beachbum Berry's\nPotions of the Caribbean\nfor ideas. There, I spotted the Sol y Sombra which had hints of\nPeriodista\nlurking in its pineapple-laden Tiki structure. Berry attributed the drink to Joe Scialom of the Caribe Hilton -- a bartender best known for creating the\nSuffering Bastard\na few years prior to the Sol y Sombra's 1957 birth. For a glass, I selected an antique Tiki mug from 1962, the closest we had to the drink's creation, that Andrea found in her West Coast travels.\nThe Sol y Sombra gave the nose an apricot and funky dark rum aroma. The sip with rather fruity with lime notes being the most discernible of the lot. Finally, the swallow was much more distinctive with the rums and apricot leading the charge, and pineapple and spice notes rounding out the finish. After a few swallows, the apricot pleasantly began to linger on the aftertaste.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23zE-lkpk7IAxypgqnjY1-tpKbyzX75Zfi9gaS6-SQJKA_Lof7wFJft8JbaU2cAbBus2eM2VEqpGsFM35I2cscF1ibEHjvON-q-ChDit5VmfKBra1Poy3X4YZy5gV94z5nufeJEx9xJAj/s320/solsombra0242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23zE-lkpk7IAxypgqnjY1-tpKbyzX75Zfi9gaS6-SQJKA_Lof7wFJft8JbaU2cAbBus2eM2VEqpGsFM35I2cscF1ibEHjvON-q-ChDit5VmfKBra1Poy3X4YZy5gV94z5nufeJEx9xJAj/s800/solsombra0242.jpg", "comment_count": 1 }, { "title": "[zaragoza]", "url": "https://cocktailvirgin.blogspot.com/2014/09/zaragoza.html", "published": "2014-09-29T09:31:00.000-04:00", "updated": "2017-07-08T11:30:39.622-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "calvados", "campari", "creme de cacao", "mezcal" ], "ingredients": [ "1 1/2 oz Daron Calvados", "1/2 oz Del Maguey Mezcal Vida", "1 oz Campari", "1/2 oz Crème de Cacao", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Daron Calvados\n1/2 oz Del Maguey Mezcal Vida\n1 oz Campari\n1/2 oz Crème de Cacao\n1 pinch Salt\nStir with ice and strain into a rocks glass.\nTwo Mondays ago, Andrea and I met up at Estragon. After perusing bartender Sahil Mehta's drink notebook, I selected a Calvados-mezcal split spirits cocktail. Sahil explained that he made this first for Markeya a/k/a\nDr. Foodie\nwho loves bitter. Since apple brandy and agave pair so well together such as in the\nSpanish Caravan\nand the Campari-cacao-salt did as well in the\nStagecoach Mary\n, I was definitely game to try this. The recipe was unnamed, but since the French apple brandy outweighed the Mexican spirit here, I dubbed this one the Zaragoza after General Ignacio Zaragoza who defeated a much larger and better equipped French army at Puebla de Los Angeles during the French-Mexican War. It is this battle on May 5th, 1862, that Cinco de Mayo celebrates.\nThe Zaragoza began with chocolate and orange herbal aromas. Next, an apple and orange sip gave way to smoky mezcal and chocolate flavors on the swallow. Here, the salt really cut back on the Campari's bitter notes and helped to bring out the amaro's orange ones more.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VjZFKa_2U4elqyBdqw4pzve2ZWN0vgx3OMFz-ouG-YxqI1WNFST54TKqLGYdzBVlpy6U5EqBBn62wLhc5LWgYpbUbmNwuXoCcMXOOeQuu-7A1J-UUcPCznfUvl1NHuw7B2dvS70GAXmM/s320/estragon0243.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VjZFKa_2U4elqyBdqw4pzve2ZWN0vgx3OMFz-ouG-YxqI1WNFST54TKqLGYdzBVlpy6U5EqBBn62wLhc5LWgYpbUbmNwuXoCcMXOOeQuu-7A1J-UUcPCznfUvl1NHuw7B2dvS70GAXmM/s800/estragon0243.jpg", "comment_count": 1 }, { "title": "medeine", "url": "https://cocktailvirgin.blogspot.com/2014/10/medeine.html", "published": "2014-10-01T15:22:00.001-04:00", "updated": "2017-07-08T11:28:55.768-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Craft by UnderMyHost magazine", "year": null }, "categories": [ "#estragon", "benedictine", "gin", "lemon juice", "sherry" ], "ingredients": [ "1 oz Hayman's Old Tom Gin", "1 oz Lustau Dry Oloroso Sherry", "1/2 oz Benedictine", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe. Optional: garnish with 6 drops of chamomile tincture (*) or an edible flower.", "body_text": "1 oz Hayman's Old Tom Gin\n1 oz Lustau Dry Oloroso Sherry\n1/2 oz Benedictine\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe. Optional: garnish with 6 drops of chamomile tincture (*) or an edible flower.\n(*) Tincture is made with 1 volume dry chamomile flowers in 2 volumes high proof neutral spirit; infuse for 8 hours and strain. Substitute 1 chamomile tea bag steeped in 3 oz spirits in a pinch.\nAfter the Zaragoza, bartender Sahil Mehta wanted to showcase a drink that he created for\nCraft\nby UnderMyHost magazine called the Madeiné; Sahil named the drink after the Lithuanian goddess of the forest. Once mixed, the Medeiné shared a grape and floral aroma. On the palate, a tart lemon and wine sip led into a juniper, nutty, and chocolate-herbal swallow. Overall, it reminded me of a more complex\nBarbara West\ncocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnmq4GtEKZ1kWjQp9Z2RJOokNkUTVBWDEcutn1XcEhuMmW9mY2x3yCsO3f9sUX-fq2Q_fZXm09u2LwEp19_KxpAOOf1tiooYfvaIN7jIlBzZJtmN58ctGEOjk9_RIljx06wDZ47I8UOZO/s320/madeine0244.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnmq4GtEKZ1kWjQp9Z2RJOokNkUTVBWDEcutn1XcEhuMmW9mY2x3yCsO3f9sUX-fq2Q_fZXm09u2LwEp19_KxpAOOf1tiooYfvaIN7jIlBzZJtmN58ctGEOjk9_RIljx06wDZ47I8UOZO/s800/madeine0244.jpg", "comment_count": 0 }, { "title": "i know you know", "url": "https://cocktailvirgin.blogspot.com/2014/10/i-know-you-know.html", "published": "2014-10-02T09:30:00.000-04:00", "updated": "2017-07-08T11:28:11.450-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt Schrage", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "averna", "bitters (aged)", "brandy", "pear liqueur", "sherry" ], "ingredients": [ "1 oz Lustau Brandy de Jerez", "3/4 oz Lustau Dry Amontillado", "3/4 oz St. George Spiced Pear Liqueur", "1/2 oz Averna", "1 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with grapefruit oil.", "body_text": "1 oz Lustau Brandy de Jerez\n3/4 oz Lustau Dry Amontillado\n3/4 oz St. George Spiced Pear Liqueur\n1/2 oz Averna\n1 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a cocktail coupe. Garnish with grapefruit oil.\nTwo Thursdays ago, I stopped into Brick & Mortar for a drink. There, bartender Matt Schrage wanted to showcase his submission to the Lustau Spanish brandy competition that he was competing with in a few days. To ruin the suspense, the dude won with this recipe against some stiff competition! The name of the drink is \"I Know You Know\" after one of jazz musician Esperanza Spalding's songs; Matt explained that Spalding used to play at Wally's here in Boston all the time. When I saw the ingredients, I commented that it seemed a lot like my\nEndicott Cobbler\nwith brandy; I viewed this as perfectly fair game since Matt helped me problem solve that Cobbler one night at Brick & Mortar, and he was the one that suggested the spiced pear liqueur to the sherry and amaro base.\nThe I Know You Know began with grapefruit aromas that brightened darker ones from the Averna and sherry. While the sip was full of caramel, grape, and fruit notes, the swallow showcased the brandy and pear flavors with cinnamon and spice notes on the finish. Indeed, the brandy here added an elegance and a perfect stirred cocktail fit to the Cobbler's ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPxktRqX6gStnJHiIjL7YsOWbQdxEFsQWNc2iEQzt2rP3gLljmbuZRmWljvPPSRX9Jpjq7VHtrWJTJZhC5oc32lUO66zGD1gO0ftDWw3NWTX0gVHor3F_NKrGKmPg_X2y3DjX2gKTxkas/s320/iknow0245.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPxktRqX6gStnJHiIjL7YsOWbQdxEFsQWNc2iEQzt2rP3gLljmbuZRmWljvPPSRX9Jpjq7VHtrWJTJZhC5oc32lUO66zGD1gO0ftDWw3NWTX0gVHor3F_NKrGKmPg_X2y3DjX2gKTxkas/s800/iknow0245.jpg", "comment_count": 0 }, { "title": "siboney", "url": "https://cocktailvirgin.blogspot.com/2014/10/siboney.html", "published": "2014-10-03T09:29:00.001-04:00", "updated": "2017-07-08T11:27:32.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's", "year": 1950 }, "categories": [ "lemon juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "1 oz Dark Jamaican Rum (1/2 oz Smith & Cross, 1/2 oz Appleton V/X)", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice", "1/2 oz Passion Fruit Syrup (BG Reynolds)" ], "instructions": "Shake with ice and strain into a Tiki-stemmed cocktail glass.", "body_text": "1 oz Dark Jamaican Rum (1/2 oz Smith & Cross, 1/2 oz Appleton V/X)\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\n1/2 oz Passion Fruit Syrup (BG Reynolds)\nShake with ice and strain into a Tiki-stemmed cocktail glass.\nTwo Sundays ago, I was in a Tiki mood and reached for Beachbum Berry's\nPotions of the Caribbean\n. There, I spotted the Siboney that Beachbum discovered in Trader Vic's 1974\nRum Cookery & Drinkery\n. He was able to trace back the history of this Daiquiri variation to the Trader Vic restaurants sometime in the 1950s; he also noted that if the recipe is doubled, embittered with Angostura, and served on crushed ice, it would become Trader Vic's Grog.\nThe Siboney proffered a fruity and funky bouquet with pineapple and Smith & Cross rum aromas standing out the most. A lemon and passion fruit sip then gave way to caramel and funky rum flavors balanced by pineapple notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaLuQw0nsBBiqnZUIV9V-140aZifIxTDWh-bo5El6SktZZTYUw42lQ4FvLdWm5JZe4zGexxdb78WVeAPeEXKV68T2BeQBv7GiM0drB7xVX-G27coI4AzhBwBXHos4At4LrXPGinud9UFK/s320/siboney0247.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaLuQw0nsBBiqnZUIV9V-140aZifIxTDWh-bo5El6SktZZTYUw42lQ4FvLdWm5JZe4zGexxdb78WVeAPeEXKV68T2BeQBv7GiM0drB7xVX-G27coI4AzhBwBXHos4At4LrXPGinud9UFK/s800/siboney0247.jpg", "comment_count": 0 }, { "title": "el morro", "url": "https://cocktailvirgin.blogspot.com/2014/10/el-morro.html", "published": "2014-10-06T09:28:00.000-04:00", "updated": "2017-07-08T11:27:02.108-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ashish Mitra", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (Peychaud's)", "grenadine", "quinquina", "sherry", "tequila" ], "ingredients": [ "1 1/4 oz Lustau Amontillado Sherry", "3/4 oz Tres Agaves Blanco Tequila", "1/2 oz Byrrh Grand Quinquina", "1/2 oz Grenadine", "8 drop Hibiscus Flower Water (*)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain in to a small cocktail coupe.", "body_text": "1 1/4 oz Lustau Amontillado Sherry\n3/4 oz Tres Agaves Blanco Tequila\n1/2 oz Byrrh Grand Quinquina\n1/2 oz Grenadine\n8 drop Hibiscus Flower Water (*)\n1 dash Peychaud's Bitters\nStir with ice and strain in to a small cocktail coupe.\n(*) In a pinch, sub another flower water.\nOne of the recipes that caught my eye on the new Russell House Tavern cocktail menu was the El Morro. Created by bar manager Ashish Mitra, the combination of sherry, Byrrh, and tequila was one that would certainly draw me into ordering it off the menu. Ashish described El Morro as, \"named for a Spanish Fort I visited in Old San Juan, Puerto Rico, ...[that] was featured in Pirates of the Caribbean. This cocktail reminds me of sitting at the Convento Hotel Bar just down the street from the Fort -- open air in the middle veranda of the hotel. Tropical plant life everywhere, thunderstorms every 6-8 hours, sultry Latin music, cigars, and dancing.\"\nThe El Morro began with sweet and savory grape aromas from the sherry and Byrrh that were accented by the pomegranate. The grape and pomegranate continued on into the sip, and the swallow offered nutty, quinine, and savory spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6DuDQ-YUm52KfPOO1bhWgBaGPzEHz12PwwNRnkmnv_5lWCnR_a7pRDs7WHSJjGHxJOw5_Ls8zSOae6duTNPz9jIHFQZJwtlCDV_hd7yKRtf_F4gc86m5li7N7lt50204D_yPmmju3QBA/s320/elmorro0249.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6DuDQ-YUm52KfPOO1bhWgBaGPzEHz12PwwNRnkmnv_5lWCnR_a7pRDs7WHSJjGHxJOw5_Ls8zSOae6duTNPz9jIHFQZJwtlCDV_hd7yKRtf_F4gc86m5li7N7lt50204D_yPmmju3QBA/s800/elmorro0249.jpg", "comment_count": 0 }, { "title": "copp's hill", "url": "https://cocktailvirgin.blogspot.com/2014/10/copps-hill.html", "published": "2014-10-08T15:36:00.000-04:00", "updated": "2017-07-08T11:26:34.922-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Mike Wyatt", "source": "Ward Eight", "year": null }, "categories": [ "#other", "campari", "gin", "lemon juice", "st. germain" ], "ingredients": [ "1 1/2 oz GrandTen Wire Works Gin", "3/4 oz St. Germain", "3/4 oz Lemon Juice", "1/4 oz Campari" ], "instructions": "Shake with ice and strain into a cocktail glass (*). Garnish with an orange twist.", "body_text": "1 1/2 oz GrandTen Wire Works Gin\n3/4 oz St. Germain\n3/4 oz Lemon Juice\n1/4 oz Campari\nShake with ice and strain into a cocktail glass (*). Garnish with an orange twist.\n(*) Original was strained in a rocks glass over ice. See notes below.\nTwo Saturdays ago, I spent the evening as a judge for a cocktail competition hosted by the Boston Preservation Society and GrandTen Distilling. The evening entitled \"Libations for Preservation\" pitted 6 Boston area bartenders in a pair of three-way match ups; the two winner of these crowd-voted rounds would meet head-to-head in a secret ingredient round where myself and the two other judges would pick a winner. Bartender Mike Wyatt of Ward Eight won his heat with this drink, the Copp's Hill, although he lost in the end to Tom Hardy of Canary Square. Mike named his drink after the historic cemetery near his bar, Copp's Hill Burying Ground, that was Boston's second cemetery in 1659. The recipe caught my eye for it reminded me of Ben Sandrof's\nCell #34\nwith its use of gin, Campari, and St. Germain, all in the format of the neo-classic\nJasmine\n. For more information about the night, see the\npost\non the BostonBarHopper's blog; he was the second judge of the night with the third being the GrandTen distiller Spencer McMinn.\nThe Copp's Hill began with an orange oil and Campari pairing that generated an almost grapefruit aroma. The sip was rather fruity with lemon being the most forward note, and the swallow was driven by the gin and Campari botanicals with a grapefruit-like finish. One minor quibble with the recipe was that the drink was served over ice, and as the ice melted, the sweetness dropped and the Campari's sharp bitterness became more dominant; this is why I adapted the recipe above to be served in a cocktail glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbriahBV6bSnsTwRQ5YgNaWSKRyi5DSuhhVvyCmPzUPKGaOz-8vGTX4QaipbDcwIlBf-lxtdhoPu9-1LfAzg3BBpoQaPc6IViivBF_faED6AHSb4eAiIsMTGWSafT_4lLwPk-tKYAjh-O/s320/cobbs.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbriahBV6bSnsTwRQ5YgNaWSKRyi5DSuhhVvyCmPzUPKGaOz-8vGTX4QaipbDcwIlBf-lxtdhoPu9-1LfAzg3BBpoQaPc6IViivBF_faED6AHSb4eAiIsMTGWSafT_4lLwPk-tKYAjh-O/s800/cobbs.jpg", "comment_count": 0 }, { "title": "offshore account", "url": "https://cocktailvirgin.blogspot.com/2014/10/offshore-account.html", "published": "2014-10-09T09:24:00.001-04:00", "updated": "2017-07-08T11:25:40.694-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Baldwin Room at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (Angostura)", "campari", "cherry brandy", "lime juice", "pineapple juice" ], "ingredients": [ "1 oz Four Roses Bourbon", "1/2 oz Gran Classico", "1/2 oz Cherry Heering", "1 oz Pineapple Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Garnish with 2-3 dashes Angostura Bitters, a mint sprig, and a cherry, and add a straw.", "body_text": "1 oz Four Roses Bourbon\n1/2 oz Gran Classico\n1/2 oz Cherry Heering\n1 oz Pineapple Juice\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass filled with ice. Garnish with 2-3 dashes Angostura Bitters, a mint sprig, and a cherry, and add a straw.\nTwo Sundays ago, Andrea and I ventured over to Woburn to pay a visit to the Baldwin Room at Sichuan Garden II. For a first drink, I asked bartender Ran Duan for the Offshore Account which seemed like an interesting Sling and the combination of these ingredients worked rather well in his\nSling & Arrow\nthat I had there two years ago. Once mixed, the Offshore Account's garnishes played a large role in the drink's aroma with the mint aspect predominating. A lemon and fruity sip gave way to Bourbon followed by cherry and bitter-herbal Gran Classico notes on the swallow. Finally, the swallow ended with a pineapple finish. Andrea commented that the pineapple functioned well here to pull all of these disparate ingredients together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1i3TZfUV7PLfsrLmVJXtBgCoc1vkqKxH_6PJoKwMSADmI9G-941yMxMwgdCGKQ5DUlrOGOBYgUjoe1axGY1CPG5zKqqM34tpmI7-r6xwOd-XUfhzHnvpgg28qI74qzAZSWwuAVzdGMG1/s320/offshoreacct0250.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1i3TZfUV7PLfsrLmVJXtBgCoc1vkqKxH_6PJoKwMSADmI9G-941yMxMwgdCGKQ5DUlrOGOBYgUjoe1axGY1CPG5zKqqM34tpmI7-r6xwOd-XUfhzHnvpgg28qI74qzAZSWwuAVzdGMG1/s800/offshoreacct0250.jpg", "comment_count": 0 }, { "title": "wolfpack", "url": "https://cocktailvirgin.blogspot.com/2014/10/wolfpack.html", "published": "2014-10-10T09:26:00.001-04:00", "updated": "2017-07-08T11:25:04.831-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Baldwin Room at the Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "averna", "bitters (Angostura)", "punt e mes", "walnut liqueur" ], "ingredients": [ "1 oz Punt e Mes", "3/4 oz Cardamaro", "3/4 oz Averna", "1/2 oz Nux Alpina Walnut Liqueur", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Punt e Mes\n3/4 oz Cardamaro\n3/4 oz Averna\n1/2 oz Nux Alpina Walnut Liqueur\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nFor a cocktail at the Baldwin Room at the Sichuan Garden II, Andrea asked bartender Ran Duan for the Wolfpack. Once prepared, it offered a dark grape aroma, but over time, the nose included more walnut notes. Next, the sip began as a lighter grape flavor that shifted to more caramel as things warmed up. Finally, the swallow shared a complex bitter medley that transitioned well into the rich walnut finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3f7950SGtIuB0XgRvYUm7etAr-gurXluXyGbnfsB_byOL00zCyZeWWx6xkHubM-kouFpcTArD8PM3MZZEQkdTq9iifpLqGFZJPzJ11Hz9NP6lkaXqR7djRs4L5gPNH8nmuPqneuk4pRT/s320/wolfpack0251.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3f7950SGtIuB0XgRvYUm7etAr-gurXluXyGbnfsB_byOL00zCyZeWWx6xkHubM-kouFpcTArD8PM3MZZEQkdTq9iifpLqGFZJPzJ11Hz9NP6lkaXqR7djRs4L5gPNH8nmuPqneuk4pRT/s800/wolfpack0251.jpg", "comment_count": 0 }, { "title": "missing link", "url": "https://cocktailvirgin.blogspot.com/2014/10/missing-link.html", "published": "2014-10-13T09:20:00.000-04:00", "updated": "2017-07-08T11:23:43.730-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Greg Thornton", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "*room temperature", "benedictine", "bitters (Angostura)", "bitters (orange)", "herbsainte", "punt e mes", "scotch", "vermouth (dry)" ], "ingredients": [ "1 1/4 oz Laphroaig 10 Year Scotch", "1/2 oz Punt e Mes", "1/2 oz Dolin Dry Vermouth", "1/2 oz Benedictine", "1/4 oz Herbsaint", "1/2 oz Water", "1 dash Angostura Orange Bitters", "1 dash Angostura Bitters" ], "instructions": "Build in rocks glass and stir to mix. Use no ice, this is a room temperature cocktail. Twist a lemon peel over the top.", "body_text": "1 1/4 oz Laphroaig 10 Year Scotch\n1/2 oz Punt e Mes\n1/2 oz Dolin Dry Vermouth\n1/2 oz Benedictine\n1/4 oz Herbsaint\n1/2 oz Water\n1 dash Angostura Orange Bitters\n1 dash Angostura Bitters\nBuild in rocks glass and stir to mix. Use no ice, this is a room temperature cocktail. Twist a lemon peel over the top.\nTwo Mondays ago, I was checking my social media and spotted that Backbar's drink of the day was a room temperature cocktail; I was intrigued by the concept and name \"Missing Link\" and headed over. There, I found a seat in front of bartender Greg Thornton who also happened to be the creator of the drink. He described the name as a tribute to the lost style of cocktails, the\nroom temperature\nones. When he first made this flavor combination using a standard stir with ice and strain technique, people thought it was better when it sat out for a bit and warmed up. Therefore, he kept a little of the symbolic ice melt through the addition of a half ounce of water in the room temperature version. While no longer a Scaffa at that point, it is a technique I have seen before in the\nAttitude Dancing\n,\nMiss Francine Kelly\n, and the\nLast Cold Night Before Spring\n.\nThe Missing Link began with a peaty smoke nose from the Scotch. A grape sip gave way to further smoke and whisky notes on the swallow with anise, chocolate, and spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQt5U69ZPdUkjtGYvG-HhIkImfaS3Eo6_CdyFyGvFHSfIUmpAJWvdZtO98U0jKRJ2fkyGqbqc93AUXys5OLSQE2DZjxfcpBPi66BeP8gWxKZvD301xksVcrTJm0IcTWZqFV5fKvnbV13jl/s320/missinglink0252.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQt5U69ZPdUkjtGYvG-HhIkImfaS3Eo6_CdyFyGvFHSfIUmpAJWvdZtO98U0jKRJ2fkyGqbqc93AUXys5OLSQE2DZjxfcpBPi66BeP8gWxKZvD301xksVcrTJm0IcTWZqFV5fKvnbV13jl/s800/missinglink0252.jpg", "comment_count": 3 }, { "title": ":: onthebar interview outtakes ::", "url": "https://cocktailvirgin.blogspot.com/2014/10/onthebar-interview-outtakes.html", "published": "2014-10-15T14:14:00.001-04:00", "updated": "2019-07-14T13:21:27.009-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "Back over the summer, the\nOnTheBar\nblog interviewed a bunch of the \"en fuego\" bartenders and asked a series of questions. One of the answers, namely \"Your Favorite Bartenders' Favorite Bartenders,\" appeared in a\npost\n, but the rest of the series dropped off. While sitting at Eastern Standard on Monday night while in front of Kevin Morrison, I remembered that the rest of my answers had lied fallow. Here are the outtakes (in addition to the one question/answer that they used) from back in June. Since sending in my reply, a few names have stepped off the Boston bar including Josh Childs and John Gertsen making this a bit of a time capsule.\nWho is your go-to bartenders on your day off?\nSahil Mehta\nat\nEstragon\nfor a Monday night of hospitality, tapas, and a gander at his drink notebook.\nJosh Childs\nand\nZamira Hoyos\nat\nSilvertone\non Tuesdays for Highlifes and veggie burgers. All the kids at\nBrick & Mortar\nfor reasons my lawyers have asked me not to discuss.  And\nTony Iamunno\nat\nStoddard's\n(and the other places he works).\nWhat's your favorite new spot in town?\nStraight Law\n. Between\nSean Sullivan\n's energy and enthusiasm, the not-in-Boston feel of the space, the drinks, and the food, it is an amazing escape destination.\nAre there any new restaurants or bars opening soon that you’re looking forward to?\nI have been out of the loop of imminent openings, but I cannot wait for\nRan Duan\nof the\nBaldwin Room\nto open a space in Boston. The drive back from Woburn forces you to temper the night.\nWho do you think is an up-and-coming bartender in the Boston area?\nKevin Morrison\nat\nEastern Standard\n. Somewhere between being known as Kevin-not-Martin to me actually knowing his last name, I realized that he has quickly adapted to the high level of service that Eastern Standard is known for.\nCNBC recently\nreported\nthat gin is making a comeback because of a \"craft distilling boom.\" What do you think the next \"new\" thing in the cocktail scene will be?\nCraft domestic amaro. Between companies like the\nBittermens\nand\nLeopold\nand bars like\nAlden & Harlow\n, American herbal liqueurs are on the rise. It is a natural extension of the nonpotable (dash-wise) bitters upsurge a few years ago.\nGo-to drink on your day off (and who do you like to make it, if not at home)?\nIt is either a beer or a new cocktail recipe for the CocktailVirgin blog. As for the cocktails, I like as many enthusiastic and creative bartenders in Boston as possible to make it, teach me something new about cocktails, and give me something to write about.\nWhat's your favorite old-school cocktail? Who makes the best one?\nA Sazerac.\nJohn Gertsen\nfor history's sake. While it has been\nrumored\non the internets that he created it back in the 19th century, he was the one that taught me a love of this New Orleans treat back at No. 9 Park around 2007.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "kentucky island", "url": "https://cocktailvirgin.blogspot.com/2014/10/kentucky-island.html", "published": "2014-10-15T15:30:00.000-04:00", "updated": "2017-07-08T11:21:38.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": null, "source": "Sanctuaria", "year": 2009 }, "categories": [ "bitters (other)", "lemon juice", "orgeat", "pineapple juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1 oz Pineapple Juice", "1/2 oz Orgeat (BG Reynolds)", "1/2 oz Lemon Juice", "1 dash Fee's Peach Bitters" ], "instructions": "Shake with ice and strain into a cocktail or snifter glass. Float a lime wheel spiked with a mint sprig as garnish (lemon peel with mint).", "body_text": "1 1/2 oz Old Overholt Rye\n1 oz Pineapple Juice\n1/2 oz Orgeat (BG Reynolds)\n1/2 oz Lemon Juice\n1 dash Fee's Peach Bitters\nShake with ice and strain into a cocktail or snifter glass. Float a lime wheel spiked with a mint sprig as garnish (lemon peel with mint).\nTwo Fridays ago for the start of the cocktail hour, I turned to\nSanctuaria, the Dive Bar of Cocktail Bars\nbook and spotted the Kentucky Island. The idea of a whiskey Tiki drink reminded me of Marco Dionysos'\nBluegrass Mai Tai\nand LUPEC-Boston's\nKen-Tiki\n. The book described how the author created the Kentucky Island for Villa Farotto's 2009 summer cocktail menu; when the menu itself never appeared, he brought the drink back to the Sancturia bar.\nThe Kentucky Island began with a mint aroma with glimmers of pineapple and orgeat poking through on the nose. The sip was lemon and fruity with a thick mouthfeel from the pineapple juice and orgeat syrup. Finally, the swallow began with rye and nutty orgeat flavors and ended with a pineapple and hint of peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoetyLVsy0aj12bhXPlU0E18nwkDu6uhAXBonSmJV7cqIah0hziwjLirSDWDOHS48VvCmyDk_onUqVQX-GVhbvFkrB43Imz2mAVbv25GPwHGzYGWuKq_Lad_p1NL_i2EV0WadckbO1PNF/s320/kentuckyisland0253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoetyLVsy0aj12bhXPlU0E18nwkDu6uhAXBonSmJV7cqIah0hziwjLirSDWDOHS48VvCmyDk_onUqVQX-GVhbvFkrB43Imz2mAVbv25GPwHGzYGWuKq_Lad_p1NL_i2EV0WadckbO1PNF/s800/kentuckyisland0253.jpg", "comment_count": 1 }, { "title": "jitterbug sour", "url": "https://cocktailvirgin.blogspot.com/2014/10/jitterbug-sour.html", "published": "2014-10-17T09:30:00.000-04:00", "updated": "2017-07-08T11:21:33.980-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Middle Branch", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "egg white", "honey", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt)", "1/2 oz Benedictine", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup (1:1)", "1 Egg White", "1 dash Angostura Bitters" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Old Overholt)\n1/2 oz Benedictine\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup (1:1)\n1 Egg White\n1 dash Angostura Bitters\nShake once without ice and once with ice. Strain into a cocktail glass and garnish with a lemon twist.\nAfter the Kentucky Island, I turned to\nMr. Boston Official Bartender's Guide\n75th anniversary edition and spotted the Jitterbug Sour. One of the weaknesses of the book is that it has very limited attribution to recipes; the editors and their friends get namedropped but many gems neglected with anonymity. A websearch found a single\narticle\nthat places the drink at Sasha Petraske's Middle Branch in Manhattan. Then again, it could have been created at his other establishments or perhaps borrowed from elsewhere. Regardless, I was game to try this Whiskey Daisy. Once mixed, the Jitterbug Sour presented to the nose a lemon and herbal aroma. A creamy lemon and honey sip gave way to rye on the swallow with a mellow herbal and spice finish. Indeed, the honey and egg white worked rather well to smooth out this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1g0hy2IO_HsfQaI-WxSZHTyj6tT3yyVWqOfkF5Z_8exbBWBq7ClF7nHzMffYVzw6UdywVQPDpBpDLkTLSHM4pnvUXzOgrE8HCm-8lOkuZ4oaQ_rxY6cE6UMWVaj9e_cKjeiGlLFzf93k/s320/jitterbug0257.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1g0hy2IO_HsfQaI-WxSZHTyj6tT3yyVWqOfkF5Z_8exbBWBq7ClF7nHzMffYVzw6UdywVQPDpBpDLkTLSHM4pnvUXzOgrE8HCm-8lOkuZ4oaQ_rxY6cE6UMWVaj9e_cKjeiGlLFzf93k/s800/jitterbug0257.jpg", "comment_count": 0 }, { "title": "double daisy", "url": "https://cocktailvirgin.blogspot.com/2014/10/double-daisy.html", "published": "2014-10-19T15:51:00.001-04:00", "updated": "2017-07-08T11:20:37.394-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*original", "brandy", "cointreau", "lemon juice", "lime juice", "tequila" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XC) was picked by Joel of the\nSouthernAsh\nblog. The theme he chose was \"Perfect Symmetry,\" and he elaborated on the theme with his description of, \"A 'perfect' drink splits the liquor or liqueur evenly between two related ingredients. The most common 'perfect' drink is a Perfect Manhattan where the vermouth is split between sweet and dry to create an altogether different experience. A perfect Old Fashioned splits the bourbon and rye are both used to create a singularly distinct experience. When done well, splitting the liquor lets each of the unique flavors and components of the shine through. Because they share a background, they don't war with each other but instead you get both the mellow sweetness of the bourbon with the spicy backbone of the rye in that Old Fashioned... Why make a choice when you can have it all?!\"\nFor an idea, I started thinking about the classics. I did consider doing one of my favorite Sazerac variations, the split Cognac-rye one that celebrates both pre- and post-Phylloxera times with the body of the brandy balancing the spice of the whiskey; however, I was not sure if that covered enough new ground to warrant a post. Similarly, I considered riffing on\nRemember the Maine\nto divide the cough syrup-like Cherry Heering with Maraschino; with absinthe in the mix, it would become \"\nimproved\n\" in addition to \"perfect.\" Instead, I thought about the\nSidecar\nand considered doing a post on Audrey Saunders' Tantris Sidecar that I made in 2007 before writing for the blog. When I reacquainted myself with the recipe, I realized that it was not a \"perfect\" split of the ingredients, but unequal modifications and expansions on flavor. Could I make a Sidecar \"perfect\"? As my mind turned over possibilities that included splitting the orange liqueur between Cointreau and Amer Picon, what I honed in on is the similarities between a Sidecar and a\nMargarita\n. Both have spirits, orange liqueur, citrus, and some sort of crystalline rim on the glass. What if I were to meld the two drinks into one?\nSince the orange liqueur was the same in both cases, I decided to keep it as the only unsplit aspect. For the changes, I opted for equal parts brandy and tequila for spirits and for equal parts lemon and lime to match, respectively. Although the classic recipes for both drinks lack sugar or salt rim garnishes, I decided to include them since that is often what people expect when they order the drinks at a bar. Should I make a salty-sweet mixed rim? No, I instead listened to the wise words of Don Lee at my\nBarSmarts Advanced\npractical. One of my three drinks that afternoon was the Sidecar, and I fully sugared the rim as per the BarSmarts' recipe. Don's list of what I did wrong during the practical was not what I did wrong in terms of BarSmarts, but what I could improve on in terms of being a better bartender. In this case, he suggested partially sugaring the rim to give imbibers a choice. Therefore, I decided to have three sections of rim here: sugar, salt, and no garnish.\nDouble Daisy\n• 3/4 oz Brandy (Foret)\n• 3/4 oz Tequila (Espolon Blanco)\n• 3/4 oz Triple Sec (Cointreau)\n• 3/8 oz Lemon Juice\n• 3/8 oz Lime Juice\nShake with ice and strain into a cocktail glass partially sugar rimmed, partially salt rimmed, and partially unrimmed.\nSince both of these drinks are classic Daisies, I went with the term Double Daisy which made me think about flowers in our garden that have double the number of petals or those few that were Siamese in nature. Once mixed, the Double Daisy offered a tequila aroma. When sampled from the unrimmed portion, the sip was citrussy with the lime being the strongest; next, the swallow had a mix of brandy and tequila notes with an orange finish. On trying the libation with the sugared rim, the lemon and brandy flavors were more pronounced. Lastly, drinking from the salted region diminished the lime's bitter notes such that it came across more lemon-like; in addition, the mineral aspect accented the tequila in the Daisy. So instead of giving drinkers a simple binary option of how to enjoy the drink like Don Lee recommended, the trinary option gave a much broader and complex way to bring out different aspects and balances out of the drink.\nSo thank you to Joel for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the shakers shaking and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigid425rkvKgBJ4QntH8KMchwBAt_b4-Wk58xXxPYYV0n7md-CsLQ1pPTVi-_ORlQ46b0hjPxoXP68yYdeb8Yd9NXAVWeJ3Agi-1khgfniTqXHAi0OTNdCEtYOaQzobN7K7zFDmEsOkbmG/s320/doubledaisy0267.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "ardsley", "url": "https://cocktailvirgin.blogspot.com/2014/10/ardsley.html", "published": "2014-10-20T09:29:00.001-04:00", "updated": "2017-07-08T11:19:52.988-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "sherry", "vermouth (sweet)" ], "ingredients": [ "2/3 jigger Sherry (1 1/2 oz Lustau Dry Oloroso)", "1/3 Sweet Vermouth (1 oz Dolin)", "1 dash Yellow Chartreuse (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 jigger Sherry (1 1/2 oz Lustau Dry Oloroso)\n1/3 Sweet Vermouth (1 oz Dolin)\n1 dash Yellow Chartreuse (1/2 oz)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago for the cocktail hour, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Ardsley in the wine section. At first the recipe reminded me of a sherrified\nPuritan Cocktail\n, but the sweet vermouth aspect then made me think of a\nGreen Point\nmore. The Manhattan variation idea is perhaps supported by Ardsley being a village just north of New York City. Once mixed, the Ardsley offered a nutty sherry aroma with minty-herbal notes. Next, honey and grape on the sip gave way to a nutty and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_sHJMyscxHTykvcMscrTfAyJ76x2j2ZqRAl_KfTFipmG4MakoUCf0LPuoe4d0AGzVCYNhar5G7R-mk70Mfi0w0927g9y1kLJqyEGZFRTr9SibzmckO9OmPGGrsyY2Afy5LnSbpOrI_90/s320/ardsley0259.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_sHJMyscxHTykvcMscrTfAyJ76x2j2ZqRAl_KfTFipmG4MakoUCf0LPuoe4d0AGzVCYNhar5G7R-mk70Mfi0w0927g9y1kLJqyEGZFRTr9SibzmckO9OmPGGrsyY2Afy5LnSbpOrI_90/s800/ardsley0259.jpg", "comment_count": 4 }, { "title": "blood of my enemies", "url": "https://cocktailvirgin.blogspot.com/2014/10/blood-of-my-enemies.html", "published": "2014-10-22T15:25:00.000-04:00", "updated": "2017-07-08T11:19:20.444-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "OnTheBar app", "year": null }, "categories": [ "amaro", "punt e mes", "rum" ], "ingredients": [ "1 oz Plantation 5 Year Barbados Rum", "1 oz Punt e Mes", "1 oz Amaro Montenegro" ], "instructions": "Stir with ice and strain into a Double Old Fashioned glass with ice. Garnish with a lemon twist.", "body_text": "1 oz Plantation 5 Year Barbados Rum\n1 oz Punt e Mes\n1 oz Amaro Montenegro\nStir with ice and strain into a Double Old Fashioned glass with ice. Garnish with a lemon twist.\nTwo Saturdays ago, I decided to make a drink I spotted in the OnTheBar app's drink database. It had just been entered by Erick Castro who has recently helped to open Boilermaker in Manhattan besides running Polite Provisions in San Diego. Overall, the recipe was reminiscent of a rum Negroni of sorts, and the name caught my attention for it was the same as another rum\nrecipe\ncreated by Tony Iamunno at Stoddard's.\nCastro's Blood of My Enemies offered a bright lemon oil notes to counter that of the rum's rich caramel aroma. The caramel continued on into the sip where it mingled with grape flavors and hints of tangerine. Finally, the rest of the rum came through on the swallow along with Amaro Montenegro's citrus notes and Punt e Mes' bitter complexity. In the end, the amaro and Punt e Mes combine to provide a different by comparable bitter signature to a rum Negroni's Campari.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaGLYRHovCabPVE0ljKXGg0VfK21IhXWyUQPlPHhbMB-0RGlwPMRX_7Ia3-A4Co6PV341f-_-TOUioZ3BgWubsXQHlCGLK4fVSvSblZpYPxtSKYFSU_tyJcEYBuFDH_Y7ckF-oBAp9Tgx/s320/bloodenemies0260.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaGLYRHovCabPVE0ljKXGg0VfK21IhXWyUQPlPHhbMB-0RGlwPMRX_7Ia3-A4Co6PV341f-_-TOUioZ3BgWubsXQHlCGLK4fVSvSblZpYPxtSKYFSU_tyJcEYBuFDH_Y7ckF-oBAp9Tgx/s800/bloodenemies0260.jpg", "comment_count": 0 }, { "title": "buccaneer", "url": "https://cocktailvirgin.blogspot.com/2014/10/buccaneer.html", "published": "2014-10-23T09:24:00.002-04:00", "updated": "2017-07-08T11:18:01.182-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Mr. Boston Official Bartender's Guide", "year": null }, "categories": [ "bitters (Angostura)", "creme de cacao", "falernum", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Spiced Rum (Kraken)", "1/2 oz Creme de Cacao (Marie Brizard)", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "1/2 oz Falernum", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with grated nutmeg.", "body_text": "1 1/2 oz Spiced Rum (Kraken)\n1/2 oz Creme de Cacao (Marie Brizard)\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n1/2 oz Falernum\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with grated nutmeg.\nAfter the Blood of My Enemies, we were still in a rum mood, so I turned to\nMr. Boston Official Bartender's Guide\n75th anniversary edition. There, I spotted the Buccaneer which seemed like an elegant Tiki drink. Once in the glass, the drink shared a nutmeg and lime aroma. The rum's caramel notes were countered by the lime's crispness on the sip, and the swallow presented rum, pineapple, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fRBX-KnfES9QKmaY-0tz4SNSmkPryVAe5ZhcPhcfLEyFFIPHIQQC7kPY2IrZYh6O7QLdhbZf2vy0VW5kV0IBz2rFbP0p41DiE3GEZaLjMIaklqFFUm3xJ_IIuGv6lCaI8JCdteOslUHj/s320/buccaneer0261.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fRBX-KnfES9QKmaY-0tz4SNSmkPryVAe5ZhcPhcfLEyFFIPHIQQC7kPY2IrZYh6O7QLdhbZf2vy0VW5kV0IBz2rFbP0p41DiE3GEZaLjMIaklqFFUm3xJ_IIuGv6lCaI8JCdteOslUHj/s800/buccaneer0261.jpg", "comment_count": 0 }, { "title": "hadley's tears", "url": "https://cocktailvirgin.blogspot.com/2014/10/hadleys-tears.html", "published": "2014-10-27T10:51:00.001-04:00", "updated": "2017-07-08T11:17:32.763-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "Death & Co.", "year": 2013 }, "categories": [ "absinthe", "bitters (aromatic)", "genever", "kahlua", "rum" ], "ingredients": [ "1 oz Appleton V/X Rum", "1 oz Bols Genever", "1 tsp Galliano Ristretto", "1/2 tsp St. George Absinthe", "1/4 oz Cane Syrup (Rhum J.M Sirop de Canne)", "1 dash Bitter Truth Aromatic Bitters (BT Jerry Thomas Bitters)" ], "instructions": "Stir with ice and strain into a Double Old Fashioned Glass containing a large ice cube. Garnish with an orange twist.", "body_text": "1 oz Appleton V/X Rum\n1 oz Bols Genever\n1 tsp Galliano Ristretto\n1/2 tsp St. George Absinthe\n1/4 oz Cane Syrup (Rhum J.M Sirop de Canne)\n1 dash Bitter Truth Aromatic Bitters (BT Jerry Thomas Bitters)\nStir with ice and strain into a Double Old Fashioned Glass containing a large ice cube. Garnish with an orange twist.\nTwo Fridays ago for the cocktail hour, I was excited about the new arrival to our cocktail book library -- the\nDeath & Co. Cocktail Book\n. The drink that called out to us to be made first was Hadley Tears created by Death & Co. bartender Jillian Vose in 2013. She named this post-dinner drink after Ernest Hemingway's first wife, Elizabeth Hadley Richardson. Once mixed, it offered an orange and malty aroma. The malt from the Genever continued on into the sip where it mingled with the coffee liqueur's roast and the rum's caramel notes. Finally, the swallow began with an interesting combination of the rum and Genever and ended with a coffee and anise finish. Overall, there were more Genever flavors on the sip and more rum ones on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh1Vi3Cg7mkrLLuvChFtciS4XXoQyRcgsLXzMwPcZ_X9tqSoSASUpaWwWjJtvAhcKc9hakyEHh2y_9Iy64H6GWxh8KNxD7UacMrHnXGinumgYgJeQaR3KHnyGvS-DDXaBSZUgF3hppDeU/s320/hadleytears0263.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh1Vi3Cg7mkrLLuvChFtciS4XXoQyRcgsLXzMwPcZ_X9tqSoSASUpaWwWjJtvAhcKc9hakyEHh2y_9Iy64H6GWxh8KNxD7UacMrHnXGinumgYgJeQaR3KHnyGvS-DDXaBSZUgF3hppDeU/s800/hadleytears0263.jpg", "comment_count": 0 }, { "title": "midnight matinee", "url": "https://cocktailvirgin.blogspot.com/2014/10/midnight-matinee.html", "published": "2014-10-28T09:31:00.000-04:00", "updated": "2017-07-08T11:17:02.048-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Amanda Elder", "source": "Pouring Ribbons", "year": 2014 }, "categories": [ "amaro", "passion fruit syrup", "scotch", "sherry", "simple syrup (vanilla)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Lustau Dry Oloroso", "1 1/2 oz Cocchi Sweet Vermouth", "1/4 oz Vanilla-Passion Fruit Syrup (1/4 oz each of BG Reynolds' Vanilla Syrup and Passion Fruit Syrup) (*)", "1 tsp Nardini Amaro", "1 tsp Laphroaig Quarter Cask Scotch (Laphroaig 10 Year)" ], "instructions": "Stir with ice and strain into a rocks glass with large ice. Garnish with an orange twist.", "body_text": "1 1/2 oz Lustau Dry Oloroso\n1 1/2 oz Cocchi Sweet Vermouth\n1/4 oz Vanilla-Passion Fruit Syrup (1/4 oz each of BG Reynolds' Vanilla Syrup and Passion Fruit Syrup) (*)\n1 tsp Nardini Amaro\n1 tsp Laphroaig Quarter Cask Scotch (Laphroaig 10 Year)\nStir with ice and strain into a rocks glass with large ice. Garnish with an orange twist.\n(*) Perhaps passion fruit syrup plus 2-3 drops of vanilla extract would have kept the volumes intact.\nAfter the Hadley's Tears, I turned to the recipes I received from the 2014 Vinos de Jerez Cocktail Competition. The one that called out to me and could be made with ingredients already on my shelves was the Midnight Matinee by Amanda Elder of Manhattan's Pouring Ribbons. This recipe that scored runner-up honors came across as a play on the\nAmour\nand\nBamboo\ncocktails. Once prepared, the Midnight Matinee shared an orange oil aroma over that of the sherry and vermouth's grape. The grape continued on into the sip where it mingled with the passion fruit notes. Lastly, the swallow offered a lot of complexity with smoky notes from the Scotch, nutty ones from the sherry, and vanilla ones in the finish from the syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9pR8IJ6ackV-4CJpTa7hYLTBGIN2VKjN5hkNy5VsRHTAC3Wskye5ie9Lx6PtWKs0b3KKNxR-QxzNCOn_hTw4oVMHjK5ZAxZ_882pdHaYkNttBuKlKj45-rS0QGMdVXc9ySjjQNbueyj9/s320/midnightmatinee0265.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9pR8IJ6ackV-4CJpTa7hYLTBGIN2VKjN5hkNy5VsRHTAC3Wskye5ie9Lx6PtWKs0b3KKNxR-QxzNCOn_hTw4oVMHjK5ZAxZ_882pdHaYkNttBuKlKj45-rS0QGMdVXc9ySjjQNbueyj9/s800/midnightmatinee0265.jpg", "comment_count": 0 }, { "title": "town meeting", "url": "https://cocktailvirgin.blogspot.com/2014/10/town-meeting.html", "published": "2014-10-29T09:25:00.000-04:00", "updated": "2017-07-08T11:16:18.509-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "parkrestaurant" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Robert Grafton", "source": "Park Restaurant", "year": null }, "categories": [ "#parkrestaurant", "chartreuse (green)", "lemon juice", "quinquina", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Infiniti Rhum Blanc", "3/4 oz Green Chartreuse", "1/2 oz Maurin Quina", "1/2 oz Lemon Juice", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a Single Old Fashioned Glass. Garnish with lime oil.", "body_text": "1 1/2 oz Infiniti Rhum Blanc\n3/4 oz Green Chartreuse\n1/2 oz Maurin Quina\n1/2 oz Lemon Juice\n1/4 oz Cinnamon Syrup\nShake with ice and strain into a Single Old Fashioned Glass. Garnish with lime oil.\nTwo Tuesdays ago, I headed over to Park Restaurant in Harvard Square where bartenders Nick Checchio and Luke Graham were at the stick. For a drink, I asked Nick for the Town Meeting, and he commented that it was most likely bartender Robert Grafton's creation. On paper, it came across like a hybrid of a Last Word and a Tiki drink, so I was intrigued. I was also curious about the agricole-style rum being produced by Infiniti in Portland, Maine, for I was only familiar with their beer that I had tried at Lord Hobo.\nThe Town Meeting began with a Green Chartreuse aroma that led into a lemon and cherry flavored sip. The swallow then offered the rhum's funk and the Chartreuse's herbal notes with a growing cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheK0TUn1faouBo_k_rTkk-Zwk3ibH734Epj6cLxCGsZ9jou4mrlrv4b-sHET9PMNUFVqZUBy5bqk7-ANoqtKQjkIO3x8eSoOWpFZBzZwO2L1w7ZQXYGSieQphcOV_nlANxaUZDpINldnos/s320/townmeeting0269.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheK0TUn1faouBo_k_rTkk-Zwk3ibH734Epj6cLxCGsZ9jou4mrlrv4b-sHET9PMNUFVqZUBy5bqk7-ANoqtKQjkIO3x8eSoOWpFZBzZwO2L1w7ZQXYGSieQphcOV_nlANxaUZDpINldnos/s800/townmeeting0269.jpg", "comment_count": 0 }, { "title": "jungle madness", "url": "https://cocktailvirgin.blogspot.com/2014/10/jungle-madness.html", "published": "2014-10-30T09:28:00.000-04:00", "updated": "2017-07-08T11:13:31.067-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jay Cool", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "bitters (Angostura)", "chartreuse (green)", "creme de cacao", "kahlua", "pineapple juice" ], "ingredients": [ "1 1/2 oz Sailor Jerry Spiced Rum", "3 oz Pineapple Juice", "1/2 oz Coffee Liqueur", "1/4 oz Creme de Cacao", "1/4 oz Green Chartreuse", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug filled with crushed ice. Garnish with mint and freshly grated nutmeg, and add a straw.", "body_text": "1 1/2 oz Sailor Jerry Spiced Rum\n3 oz Pineapple Juice\n1/2 oz Coffee Liqueur\n1/4 oz Creme de Cacao\n1/4 oz Green Chartreuse\n2 dash Angostura Bitters\nShake with ice and strain into a Tiki mug filled with crushed ice. Garnish with mint and freshly grated nutmeg, and add a straw.\nAfter a visit to Park, I made my way over to the Citizen Public House. There, bartender Jay Cool was serving up one of his creations for Tiki Tuesday called Jungle Madness. Jay clarified that the madness is \"what happens after Jungle Fever.\" The rum, pineapple, and coffee liqueur combination reminded me of the\nMr. Bali Hai\n, while the rum, pineapple, Chartreuse, and cacao was reminiscent of the\nPago Pago\n-- but here, all fused into one drink sans citrus.\nJungle Madness began the disease with a mint and nutmeg aroma. A creamy-thick mouthfeel on the sip gave way to a flavor explosion on the swallow of the spiced rum, coffee, chocolate, and herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipcEFGhM3QlqPRHDnsK1UoRUjdjNhYOTRmW0upD7KZPGj8l4mt3VVhWMQKWOCzx90XtNy5EYP6XMBsVUk2NN_v9HcN2TCwzwHQfJvAzit-_MpNjzb3w96932uxtRBRl4NEW6VMP0M-NzI/s320/junglemadness0272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipcEFGhM3QlqPRHDnsK1UoRUjdjNhYOTRmW0upD7KZPGj8l4mt3VVhWMQKWOCzx90XtNy5EYP6XMBsVUk2NN_v9HcN2TCwzwHQfJvAzit-_MpNjzb3w96932uxtRBRl4NEW6VMP0M-NzI/s800/junglemadness0272.jpg", "comment_count": 0 }, { "title": "broken oath", "url": "https://cocktailvirgin.blogspot.com/2014/10/broken-oath.html", "published": "2014-10-31T09:27:00.000-04:00", "updated": "2017-07-08T11:12:45.159-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Eryn Reece", "source": "Death & Co. Cocktail Book", "year": 2013 }, "categories": [ "bitters (mole)", "kahlua", "mezcal", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Sombra Mezcal", "3/4 oz Lustau Amontillado Sherry", "3/4 oz Cocchi Sweet Vermouth", "1/2 oz Galliano Ristretto", "2 dash Bittermens Mole Bitters (Housemade)" ], "instructions": "Stir with ice and strain into a Nick & Nora glass (cocktail glass).", "body_text": "1 1/2 oz Sombra Mezcal\n3/4 oz Lustau Amontillado Sherry\n3/4 oz Cocchi Sweet Vermouth\n1/2 oz Galliano Ristretto\n2 dash Bittermens Mole Bitters (Housemade)\nStir with ice and strain into a Nick & Nora glass (cocktail glass).\nTwo Thursdays ago, I turned to the\nDeath & Co. Cocktail Book\nfor inspiration. There, I spotted the Broken Oath in the agave section created by Eryn Reece in 2013. With mezcal, coffee liqueur, and sherry, the recipe reminded me of some of Misty Kalkofen's delights such as the\nPare de Sufrir\n. Once mixed, the Broken Oath offered a smoke and coffee aroma with some grape notes from the sherry and vermouth peaking through. Next, the dark grape sip gave way to smoky agave, nutty sherry, and coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcGavlI631KEe_aFZMg8HIeN6A07GV52nPB6xPnDzjRQs2fAfH2NG9FH6frEPWj0BWghLvuvcs7iCGlEZCmAYbVvUQRBqTj33I9-y9QzvqrXxiiXKz7tk_nWdtKeHLTWrKDXJCjCu4-f3/s320/brokenoath0274.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcGavlI631KEe_aFZMg8HIeN6A07GV52nPB6xPnDzjRQs2fAfH2NG9FH6frEPWj0BWghLvuvcs7iCGlEZCmAYbVvUQRBqTj33I9-y9QzvqrXxiiXKz7tk_nWdtKeHLTWrKDXJCjCu4-f3/s800/brokenoath0274.jpg", "comment_count": 2 }, { "title": "allies", "url": "https://cocktailvirgin.blogspot.com/2014/11/allies.html", "published": "2014-11-03T09:19:00.000-05:00", "updated": "2017-07-08T11:12:03.165-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "creme de cacao", "lemon juice", "sherry", "vermouth (sweet)" ], "ingredients": [ "2/3 jigger Sherry (1 oz Lustau Amontillado)" ], "instructions": "Shake with ice and strain into cocktail glass.", "body_text": "2/3 jigger Sherry (1 oz Lustau Amontillado)\nDash Vermouth (1/2 oz Dolin Sweet)\n2 dash Creme de Cacao (1/4 oz Marie Brizard)\n2 dash Lemon Juice (1/4 oz)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into cocktail glass.\nTwo Fridays ago, I peered into the wine section of\nPioneers of Mixing at Elite Bars: 1903-1933\nand uncovered the Allies. With the creme de cacao and lemon juice, it came across as a sherry and vermouth version of the gin-based\nMady\nwith perhaps shades of a sherry\nTwentieth Century\n. After stirred and strained from my mixing glass, the Allies brought a grape aroma with a hint of chocolate to the nose. A crisp lemon and grape sip prepared the mouth for a nutty and chocolate swallow with a hint of orange on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV-zc4RKibp4wl5Pa1Hn13_DcGTvGK6Yrfr_wC_r_fYh0xgPJtcQXn6W-C-bBzKI9V0d-vA79BcUdzBfUQEb8rzX84rW8L0pDFC-oRYq_UQ4LnCoGGBLSY_oNDuPIztKJjTPvVSEVg8yI/s320/allies0275.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV-zc4RKibp4wl5Pa1Hn13_DcGTvGK6Yrfr_wC_r_fYh0xgPJtcQXn6W-C-bBzKI9V0d-vA79BcUdzBfUQEb8rzX84rW8L0pDFC-oRYq_UQ4LnCoGGBLSY_oNDuPIztKJjTPvVSEVg8yI/s800/allies0275.jpg", "comment_count": 0 }, { "title": "brazilevardier", "url": "https://cocktailvirgin.blogspot.com/2014/11/brazilevardier.html", "published": "2014-11-05T11:53:00.000-05:00", "updated": "2017-07-07T12:06:52.338-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Matty Durgin", "source": "Green Russell Bar", "year": null }, "categories": [ "aperol", "bitters (orange)", "cachaça", "punt e mes" ], "ingredients": [ "1 oz Cachaça (Seleta Gold)", "1 oz Punt e Mes", "1 oz Aperol", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Cachaça (Seleta Gold)\n1 oz Punt e Mes\n1 oz Aperol\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Saturdays ago, I turned to Gaz Regan's\nThe Negroni\nbook and spotted a cachaça-based one. The Brazilevardier crafted by Matty Durgin of the Green Russell Bar in Denver was a crafty play on the Boulevardier. Indeed, the format with Punt e Mes made me think of Dave Delaney's\nBitter in Brazil\n, but that one was with Grand Marnier instead of Aperol. But looking back through the recipes, the closest recipe would be the cachaça Negroni, the\nLua Bonita\n, served at the Franklin Southie's Leblon industry night. Once mixed, the Brazilevardier presented an orange oil aroma that brightened the Punt e Mes' dark notes and the cachaça's funk. Next, a grape and orange sip gave way to a more complex swallow containing funky grassy cachaça flavors and a combination of Punt e Mes' bitter and Aperol's orange-rhubarb notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB39TtTCIcCoXrxUp9_C3haPGy_fp7VTVr9pA9RvQIkZul8zX-bDEkUqLwZLs9dPqJ-8bEu8eHgBteGdbFTWvBrY0LEFYWrMirEPqsmGHb7F-tkjkez9sm92JDHJw67slu8VqeGA3WEMv3/s320/brazilievardier0277.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1907434356" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB39TtTCIcCoXrxUp9_C3haPGy_fp7VTVr9pA9RvQIkZul8zX-bDEkUqLwZLs9dPqJ-8bEu8eHgBteGdbFTWvBrY0LEFYWrMirEPqsmGHb7F-tkjkez9sm92JDHJw67slu8VqeGA3WEMv3/s800/brazilievardier0277.jpg", "comment_count": 0 }, { "title": "chauncey depew", "url": "https://cocktailvirgin.blogspot.com/2014/11/chauncey-depew.html", "published": "2014-11-06T09:30:00.001-05:00", "updated": "2017-07-07T12:05:33.912-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "bitters (Angostura)", "orgeat", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/3 Italian Vermouth (3/4 oz Dolin Sweet)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "Jigger 2/3 Sherry (1 1/2 oz Lustau Dry Oloroso)\n1/3 Italian Vermouth (3/4 oz Dolin Sweet)\nDash Angostura Bitters\nOrgeat Syrup (3/8 oz)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I returned to the wine section of\nPioneers of Mixing at Elite Bars: 1903-1933\nand got lured in by the Chauncey Depew. Depew was a United States Senator from New York from 1899-1911, and perhaps the\nChauncey\nfrom the\nOld Waldorf-Astoria Bar Book\nwas named after him too. The latter book only provided the speculation that it \"must have been named after the most distinguished person of that prenomen, a famous orator and wit.\" What drew me in was the fact that the Chauncey Depew cocktail reminded me of a sherry-(and vermouth)-ified\nJapanese Cocktail\nminus the lemon twist!\nThe cocktail provided a nutty grape aroma that was supplemented by the orgeat syrup as well a hint of spice notes from the Angostura Bitters. A sweet grape sip then gave way to a nutty sherry and almondy orgeat swallow with a spice finish. Overall, the Chauncey Depew was softer and less Old Fashioned-like than the Japanese Cocktail (as I interpreted the vague recipe), and the pairing of oxidative sherries and orgeat is always a synergistic win.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wtlv2teb4Aakkgibq6WhBReqLZGO0gmK9YEQ3p5LVZW_GSPO1jOh2E__W54LnbjEukWwTrmqYo-63d_xIZI7NOWyTHQLTTweg638mgKGGeQ2HoY1d3VFKUg2i8nNYMTHAY2yWvSfbK3R/s320/chauncyd.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YZ4bd-IDzaxFqvkbjcA0ewsWZnx-UjdzDQfpvRqzGrvgsJYOBxsTL5a4jTNJpkNafnEr1Grqpj8rT-QgGTllkA-D7NYRYUGN2TQfhZKyoRgTJCetin2L0Cg-mA3strbG1jkTHLbnKbJY/s320/chaunceydepew0281.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wtlv2teb4Aakkgibq6WhBReqLZGO0gmK9YEQ3p5LVZW_GSPO1jOh2E__W54LnbjEukWwTrmqYo-63d_xIZI7NOWyTHQLTTweg638mgKGGeQ2HoY1d3VFKUg2i8nNYMTHAY2yWvSfbK3R/s800/chauncyd.jpg", "comment_count": 0 }, { "title": ":: highlights of thirst boston 2014 ::", "url": "https://cocktailvirgin.blogspot.com/2014/11/highlights-of-thirst-boston-2014.html", "published": "2014-11-10T23:44:00.000-05:00", "updated": "2019-07-14T13:21:05.695-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*thirst boston" ], "ingredients": [], "instructions": null, "body_text": "Earlier today, the Bartender's Breakfast marked the conclusion of the second annual Thirst Boston, but for me the event ended with the afterparties on Sunday night for I needed to work and open a bar on Monday morning after taking the whole weekend off from Friday evening on. I have only taken a few short moments to reflect on the past few days given the whirlwind adventure between my barshifts on Friday and Monday, and here are some of the highlights:\n•\nBest Part of The Thing:\nThe Secret Bar. For the first The Thing, there were\nthree rooms\n: an entry vestibule, the main hall, and then the #DTO room. This year, there were only two; however, somewhere towards the end of the night, a small window -- something between a coat check or a cafeteria window in style -- opened up and there was Charles Joly serving \"A Cocktail.\" I did see photographic evidence that Jon Santers was making drinks too, but I only caught Charles making an agave Corpse Reviver.\n•\nOld Faces:\nA good number of Boston ex-pats came back to attend and/or volunteer for the weekend. For example, I was impressed that Lea Madda and Chad Arnholt traveled from California to be there and give their time to help out.\n•\nBest Recurrent Concept:\nPop-ups! The first cool one was on Saturday for the State Lines: A Portland (Maine) and Providence (Rhode Island) Pop-up. Several bars both cities had tables demonstrating their tone, displaying their food and drink menus, and showcasing a trio of drinks to try. Best swag from that event was an Allen's Coffee Brandy knit hat from the Portland Hunt & Alpine Club in Portland. Moreover, on Sunday night was an Amor y Amargo pop-up featuring bartender Souther Teague and the Fernet Branca portfolio (pictured below). The Boston Shaker pop-up store was a great thing for those visiting, but a good deal of us are blessed with having that store so close by and accessible.\n•\nBest General Talk:\nThe Re-emergence of Rum. Besides a star-studded cast of characters -- Misty Kalkofen, Charles Joly, David Wondrich, Joaquin Simo, Maggie Campbell, and Wayne Curtis -- it was a great mix of distiller, bartender, and historian that gave a great perspective on the spirit that was a good supplement to last year's\nRum: The World's Most Versatile Spirit\ntalk. I will be covering that talk in greater detail soon.\n•\nBest Industry Talk:\nThe Three Phases of Hospitality. With Andy Seymour as the spirited moderator, Joaquin Simo, Jon Santer, and Sean Kenyon spelled out great concepts from how your bar is laid out to menu design to help make the guest feel more comfortable. Of course, in addition to how to productively interact with guests to make them feel at home. I won't spoil too much of this talk now, so have patience for when I can do it justice with a long write-up.\n•\nNot What I Was Expecting Talk:\nThe Aperitif Hour with Naren Young and Nick Korn. I was expecting more about the history and importance of aperitifs, but I was pleasantly surprised by how it was more about making these drinks special for our guests. From seasonal variations to care in garnish as well as from bottling cocktails to unsung heroes of the aperitif hour like the\nJasmine\n. Naren's point could be summed up in the quote, \"Everyone can make great drinks. Remember, we're selling experiences.\"\n•\nBest Snide Comment from Matt Schrage:\nYes, this needs to be a category. Matt Schrage, founder of the Mocktail Virgin/Slut blog, at the \"From Medicine to Libation: The Art of Preparing Vermouth\" seminar commented about my early vermouth blend, \"Smells like you're washing your terrier (dog) in Sprite™... Good job, Fred!\"\n•\nGreat Way of Thinking About Cocktails:\nWhile Stephen Shellenberger has divided the lot as whether people like the softer taste of Snapple™ or the acid backbone of wine, Diego Loret of Barsol Pisco at \"Importing Awesome - The World's Next Great Spirits\" made the differentiation of \"Do you love green apples or red?\"\n•\nBlast from the Past Moment:\nReaching into the pocket of my smoking jacket that I wore to The Thing and finding the pamphlet guide from the LUPEC's Boston Tea Party speakeasy event from fall 2007. It was LUPEC-Boston's first event and wearing that jacket landed me on the\nDrinkBoston blog\n; several of the LUPEC-Boston broads were at The Thing and were quite touched by seeing that keepsake!\n•\nAbsurd Drink Award:\nNot sure whether Ran Duan handing me a Piña Colada in a green coconut cup replete with a two foot neon straw in the front room of The Thing or the 50-50 Martini laybacks in the back room of that event.\n•\nSurreal Bar Remake:\nThe Absolut/Pernod Ricard afterparty at the Hawthorne where they converted it to a Studio 54 tribute!\n•\nCoolest Find:\nFinding photos of the old carousel Boston that was in Boston (in the hotel Thirst was held in) -- see my\nTweet\nfor the image. I knew that there were many carousels in the world and that Boston had one (although the Monteleone one might be the only one left), I didn't realize that I would be in that hotel and in that room this past weekend!\n•\nBiggest Confusion:\nNo, it wasn't how to get to Copley with various parts of the Red and Green Lines down for the weekend (thanks MBTA!), but it was in going to work this morning. I tried to catch my wife up on my weekend and was about to head out the door with my trusty backpack that served me quite well all weekend (as well as daily carry to work) when she pointed out that I hadn't picked out or packed a dress shirt, vest, and tie combo. Whoops! I guess that's what too little sleep will do for you...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ztHP15Q5xyfI2T_9cM0ajCbo2Ct-4fyKjsY2DfdyYLBVNpNjDINgnbLZYsHYfm_7luNAoE1Rn7Ks4ZOSWtsUvHu-A2MnleBPmurjzCyGF8Y_YQqktuM2V78yj_SSYxOpu6m-Fl-QbIk5/s320/thirstboston.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pNAW6qnKNDwL1wha_6uXqd_utvslkgigEPQh3mx_Kcek4zttHMHNF0J2vulQS3ISNQFYPNE0OxqcsYloWdHNUOBbFxvWNlvFjwYQt0aZaBiQSQ1e2TMcOL7Zo02qGqCw9NsoS9ack0r0/s320/thirst2014a.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9Se3APFY_mhNeqBjsRAl-oXnqmy2yIw2nxSywMoQmpTHOTZOsJLSHJ8d9KdPd8AGt8dnxT-DkRWiBVt6Xin2n9hVvAHH_6w20bRuDGwA_xR7uIt2Q5fFm1y3A_Nc3hbTIAe8NxYpc7Th/s320/thirst2014b.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAQhR6eJYuEZybHcdSX9_qoanaGE7ocJnImOiB9H4_gKLNkj9_P5EsyAmjwJ1mgZ7-iR1f6mRktkvIle7CHvvpto-deT50ryLqMg4WycndgAJyGmxnDLAdJJ31QJGdS118sjZslvzvuKx/s320/thirst2014c.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yp6FfTvkv3zUIJsGI-R0TJEcBD6n3ZJaAmL3zCZMEMH-u_658cdXI4oxyQXBHMH42RRvu3Fpx1hfl0LSfulRRInPX2pvlRKwatC411emRlFntQtCxDiLKm0YwjbOsiVCFOSToF1fC4tv/s320/thirst2014d.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ztHP15Q5xyfI2T_9cM0ajCbo2Ct-4fyKjsY2DfdyYLBVNpNjDINgnbLZYsHYfm_7luNAoE1Rn7Ks4ZOSWtsUvHu-A2MnleBPmurjzCyGF8Y_YQqktuM2V78yj_SSYxOpu6m-Fl-QbIk5/s800/thirstboston.jpg", "comment_count": 2 }, { "title": "rhinestone cowboy", "url": "https://cocktailvirgin.blogspot.com/2014/11/rhinestone-cowboy.html", "published": "2014-11-11T09:27:00.001-05:00", "updated": "2017-07-07T12:01:02.833-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Sonny's Restaurant", "year": null }, "categories": [ "#other", "*thirst boston", "benedictine", "bitters (orange)", "fernet-branca", "soda" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Benedictine", "2 dash Fee's Gin Barrel Aged Orange Bitters" ], "instructions": "Shake with ice and strain into a Highball glass with ice. Top with 1 1/2 oz Maine Root Sarsaparilla and garnish with a lemon twist.", "body_text": "1 oz Fernet Branca\n1 oz Benedictine\n2 dash Fee's Gin Barrel Aged Orange Bitters\nShake with ice and strain into a Highball glass with ice. Top with 1 1/2 oz Maine Root Sarsaparilla and garnish with a lemon twist.\nOne of the drinks I had at the State Lines: A Portland & Providence Pop-up event at Thirst Boston was the Rhinestone Cowboy. This recipes was one of the three offerings at the Sonny's Restaurant of Portland table, and I was game to try it to see if sarsaparilla paired with Fernet just as well as Moxie did in the\nImproved Toxic Moxie\n. Once prepared, the Rhinestone Cowboy shared a lemon oil aroma over a light air of herbal notes. Next, a root-tinged caramel sip gave way to most of the rootbeer flavors on the swallow with a menthol finish. Indeed, both the Benedictine and the soda worked well to tame Fernet Branca and keep all the aspects in balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVBzUDQbt7JS-LeWsp3UQtNg2Ms-UL46fxZNTv2jH4CwrF8zmrCGbjZAf29VvzLE0EhLykyshOXg8ilxaBISo1U4AoXvwi71CwZ4KQl9iRteeQD_Ztz9L5VLzcxFEV3FHECO8p2T8aFub/s320/rhinestone0362.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVBzUDQbt7JS-LeWsp3UQtNg2Ms-UL46fxZNTv2jH4CwrF8zmrCGbjZAf29VvzLE0EhLykyshOXg8ilxaBISo1U4AoXvwi71CwZ4KQl9iRteeQD_Ztz9L5VLzcxFEV3FHECO8p2T8aFub/s800/rhinestone0362.jpg", "comment_count": 1 }, { "title": ":: the aperitif hour ::", "url": "https://cocktailvirgin.blogspot.com/2014/11/aperitif-hour.html", "published": "2014-11-11T22:31:00.001-05:00", "updated": "2019-07-14T13:20:15.530-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston", "bitters (mole)", "campari", "creme de cacao", "gin", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "One of the first talks I attended at Thirst Boston was The Aperitif Hour hosted by Naren Young and Nick Korn and sponsored by Campari. The event guide's description declared, \"Where once 'stirred, brown, and strong' was the inspiration for many bartenders, now it is low alcohol aperitifs that are again providing inspiration for new creations while resurrecting old classic drinks that deserve our respect.\" Naren began by stressing the importance of aperitifs especially in restaurants; the word aperitif comes from the French\naperire\nmeaning \"to open\" such as the palate. Perhaps bartenders should begin the conversation with guests with the question \"Where are you in your evening?\" to figure out what drinks to make or suggest for people. Before or after meals, needing lighter libations when out with colleagues, etc. are all perfect moments for aperitif style cocktails.\nNaren split the talk into two aspects. The first was the more expected -- suggesting aperitif recipes, while the second was how to heighten the experience by making it memorable. For example, why put a Dry (Vermouth) Martini on the menu? If you can do it well or unique, call it out. At Saxon & Parole, Naren's 5:1 Martini was listed as \"Dry Martini Service\" with gin, vermouth, and \"accoutrements.\" An old school sized glass, a sidecar carafe with the rest of the drink stored in crushed ice, and a trio of garnish possibilities of an olive, onion, and a knotted lemon twist all aesthetically displayed. Instead of relying on store bought pickled olives and garnishes, why not make them in house with matching botanicals?\nEven the classic Gin & Tonic can be a playground of variations. In addition to making your own house tonic water,\nCollins ice molds\nproduced by Cocktail Kingdom can be utilized to add seasonal touches like cucumber water, chili water, or ginger water ice. At Bacchanal, Naren honed in on the Spanish interest in the G&T where some places have as many as 150 gins and menus with 25 or more G&T combinations with different garnishes listed. Even elevating the drink with a frozen glass, a metal straw, and fresh citrus garnish can assist in making the drink alluring to the senses.\nWhile Fernet Branca may be the bartenders' shot, the Negroni has become the bartenders' cocktail over the last 5-6 years. It is a safe drink and good even when made poorly. Naren's preference is a little extra gin heavy at 1:3/4:3/4 to help to dry out the sugar-laden amaro and vermouth components; moreover, stirring on ice and straining over fresh ice, especially a single large ice cube, is his go-to technique. Also take a step backward from Negroni and consider the Americano a/k/a Torino Milano for an aperitif. At Bacchanal, Naren served a variety of seasonal Negronis on tap such as the Chocolate Negroni:\nChocolate Negroni\n• 1 oz Gin\n• 3/4 oz Campari\n• 3/4 oz Sweet Vermouth\n• 1 dash Creme de Cacao (or other white chocolate liqueur)\n• 2 dash Chocolate Bitters (to dry out the drink)\nServe with a dehydrated orange wheel garnish (quicker to garnish with attractively during service) and fresh orange oil (so that the fresh twist does not need to look perfect).\nThe Boulevardier and the Old Pal, the rye Negroni variations with sweet and dry vermouth, respectively, from 1927's\nBarflies and Cocktails\nare other classic ways of tinkering with the Negroni. Two other variations, the Negroni Sbagliato (1 oz each Campari, sweet vermouth, prosecco) from 1972 and the Negroni Bianco (1 oz gin, 3/4 oz Aperol, 3/4 oz bianco vermouth, 2 dash lemon bitters) were also noteworthy. In addition, Naren shared his thoughts on the bottled Champagne Negroni (pictured below). Bottling equipment is rather cheap and most of the work is backend time. While guests wait for tables on a busy Friday or Saturday night, it will boost the guest experience. Moreover, the staff will love making the sale with the only front end work being popping a cap.\nThe revival of punch is another aperitif idea. The communal experience allows the bartender to prep a single bowl instead of a hodgepodge of drink orders for a group. Other drinks mentioned were the Bamboo, Aperol Spritz, pastis drinks, Upside Down Dirty Gibsons, Classic Champagne Cocktails, Highballs, and Horse's Necks. The final drink I have in my notes is the\nJasmine\n; besides the proportions in that link, Naren offered his ratio of 1 1/2 oz gin, 1/2 oz Campari, 3/4 oz Cointreau, 3/4 oz lemon juice, and garnished with an edible pansy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ztHP15Q5xyfI2T_9cM0ajCbo2Ct-4fyKjsY2DfdyYLBVNpNjDINgnbLZYsHYfm_7luNAoE1Rn7Ks4ZOSWtsUvHu-A2MnleBPmurjzCyGF8Y_YQqktuM2V78yj_SSYxOpu6m-Fl-QbIk5/s320/thirstboston.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwpe7efUNJwI4bozEnK6lMmItFCt6HYOBc39LgX0AwN0m6gqOSGIpY2kB5YkyTQpBbnoYEbGdE9KjAtGwe2zDJD3JezGTaKCG42BYDWITCtwm-mIpYlWTEzspO2iWhsacGQNtpZHeCku2l/s320/thirst2014f.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_KMXOkUJqqPNlEZKWgR4nWNG-_CAl5J7xsvQ_acavYadIRW6OhsC2jjXBnhjFGgprbWO3u2VCu58iz1K1TrbRLQk4piYaFeFvm28dfLV4SNuthK5L373qf3Ej3k30qKSO4Jo49EabZuv/s320/thirst2014e.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ztHP15Q5xyfI2T_9cM0ajCbo2Ct-4fyKjsY2DfdyYLBVNpNjDINgnbLZYsHYfm_7luNAoE1Rn7Ks4ZOSWtsUvHu-A2MnleBPmurjzCyGF8Y_YQqktuM2V78yj_SSYxOpu6m-Fl-QbIk5/s800/thirstboston.jpg", "comment_count": 0 }, { "title": "velvet washington", "url": "https://cocktailvirgin.blogspot.com/2014/11/velvet-washington.html", "published": "2014-11-12T12:12:00.002-05:00", "updated": "2017-07-07T11:58:52.450-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Aurora", "year": null }, "categories": [ "*thirst boston", "applejack", "bitters (other)", "falernum", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gosling's Family Reserve Rum", "3/4 oz Laird's Bonded Apple Brandy", "1/2 oz Velvet Falernum", "1/2 oz Carpano Antica Sweet Vermouth", "1 dash Bittermens Tiki Bitters" ], "instructions": "Stir with ice and strain into a cocktail or single Old Fashioned glass. Garnish with a lemon or orange twist.", "body_text": "1 1/2 oz Gosling's Family Reserve Rum\n3/4 oz Laird's Bonded Apple Brandy\n1/2 oz Velvet Falernum\n1/2 oz Carpano Antica Sweet Vermouth\n1 dash Bittermens Tiki Bitters\nStir with ice and strain into a cocktail or single Old Fashioned glass. Garnish with a lemon or orange twist.\nAnother of the drinks I had at the State Lines: A Portland & Providence Pop-up event at Thirst Boston was from Aurora in Providence called the Velvet Washington. An image search on the web could not confirm the existence of a velvet painting of George Washington, so I assume that the velvet aspect is the falernum, and perhaps the Washington part is for the apple component. Once mixed, it offered a dark aroma with a hint of bright citrus oil. On the palate, a dark grape sip gave way to dark rum swallow with clove notes and lingering caramel, char, and apple flavors on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9sbtvOnu3Sny_mU4CKlmGBCR1VUBOy4lDElMnTtyohe_iy2iY5jzpjkORErGBjkXLali1o-PqFM8kndzMD02ijqrhZp98KY46MfGwkGv2O2jS5rukCpDUM_ZLiXRWnSt16LnLyrOOV1v/s320/thirst2014g.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9sbtvOnu3Sny_mU4CKlmGBCR1VUBOy4lDElMnTtyohe_iy2iY5jzpjkORErGBjkXLali1o-PqFM8kndzMD02ijqrhZp98KY46MfGwkGv2O2jS5rukCpDUM_ZLiXRWnSt16LnLyrOOV1v/s800/thirst2014g.jpg", "comment_count": 0 }, { "title": ":: the re-emergence of rum ::", "url": "https://cocktailvirgin.blogspot.com/2014/11/re-emergence-of-rum.html", "published": "2014-11-12T15:29:00.000-05:00", "updated": "2019-07-14T13:19:45.376-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston" ], "ingredients": [], "instructions": null, "body_text": "One of the next talks I attended at Thirst Boston was \"The Re-Emergence of Rum\" moderated by Misty Kalkofen and sponsored by Privateer Rum. The panel consisted of writers and rum historians David Wondrich and Wayne Curtis, distiller Maggie Campbell, and bartenders Charles Joly and Joaquin Simo, and the topics spanned the changes in rum production styles through the years, how rum perception by the public has varied, and how to improve rum for the future. Overall, there was definitely a New England angle for the talk. For a good primer on rum styles, please see a talk from last year's Thirst Boston entitled \"\nRum: The World's Most Versatile Spirit\n.\"\nAs Curtis explained, the history of rum in the New World got its start with Christopher Columbus bringing sugar cane to Hispanola in 1493, and luckily, this honeyed grass grows like crazy in the Caribbean. Sugar became king there and soon few other crops were planted; food and lumber often had to be brought in to the islands all at the expense of sugar. A key moment was when the molasses, the industrial waste product in sugar production, was no longer solely dumped into the ocean as people realized that it could be used to feed yeast in a ferment and then distilled. A second key moment was due to England colonizing Caribbean islands. While sugar was sent back to England and Europe, much of the molasses was shipped to New England in trade for food and other supplies. Over 160 rum distilleries sprang up in New England in addition to the ones further north in places like Newfoundland. England's hand in this trade caused rum to collapse after the Revolution.\nA third key moment in rum was in the late 19th century when the Bacardi family came along and took the generally nasty, oily spirit and figured out how to refine it via filtration, better distillation, and other techniques. The 1950s unfortunately brought about the fourth key moment when rum became closer to vodka. America lost its taste for full flavored and funk in the age of processed foods and spirits that would leave you \"breathless.\" Luckily, the fifth key moment was in the last 20 years with the rediscovery of what rum can be. In 1991, the Old New Orleans Rum Company started up and produced some intriguing spirits, and a few years later Phil Pritchard started in Tennessee.\nMost New England rum was not considered as good as Caribbean rum (with a few exceptions). Wondrich surmised that the secret lay in Leonard Wray's (of Wray & Nephew Rum)\nPractical Sugar Planter\nbook from 1848 with the quote, \"Rum is the spirit which is made on sugar estates from the molasses and skimmings resulting from the manufacture of sugar.\" The secret here is the skimmings -- the foam on top of the boil that is removed; while not needed in the further production of sugar, it has a lot of the flavors of fresh sugar cane juice and can contribute a grassy note to rums. On the islands, rum was made from molasses, skimmings, and dunder (the remainder from the last still run), whereas in New England, they lacked the sugar cane and thus the skimmings and could only make \"molasses brandy.\" Sadly, the Caribbean is making this same molasses brandy now since most of its raw materials are coming from Brazil. Therefore, the good news is that New England can be at parity with Caribbean rums, but the bad news is that there is no more terroir in much of Caribbean rums (at least the molasses-based ones where they are buying the raw materials at market). Campbell continued on the theme by describing how the Caribbean imports a lot of the raw materials for they produced too much rum volume to keep up on the agriculture end. Rum has often been quick, fast, and cheap, and its popularity post-World War II also saw the decline of flavor. \"With the speed of molasses,\" there is a slow return to rum having more flavor, and this is getting craft bartenders excited.\nSimo explained that the desire to drink Rum & Cokes does not yield many branded calls for rum. However, there is much variety out there. Donn the Beachcomber used to say, \"What one rum can't do, three rums can!\" Wondrich explained that rum can be very varied and it can mimic the qualities of much of the spirit world out there (see quote above). Campbell expounded that while distillers are on an even playing field in terms of bringing in molasses, the real question is what rum are distillers going to try to make? Campbell explained that she could make a different style of rum each year (as a one-off) for the rest of her life and still not repeat a style.\nSimo brought up a Camper English\npost\non the Alcademics blog about how much sugar is added to rums -- a shocking amount! Eastern Standard bartender turned Privateer Rum rep Kevin Martin declared, \"It's a bartender's job to add the sugar (to cocktails).\" For example, Smuggler's Cove in San Francisco was mentioned for its immense sugar program where they carefully choose which sweeteners to mix with their spirits. So how does one know quality when there are few labeling laws as to additives? Campbell looks first for flaws; heads come across as nail polish burn and tails as pencil shavings, while level of sweetness suggests how much the producer is trying to hide these flaws. She also looks for quality: concentration and complexity of flavor, amount of heat, and whether it is still- or wood-derived for the variety of flavors.\nWhile bartenders and rum aficionados look for such complexity, bar guests often look for sweetness. Unsweetened rum is often too harsh for tasting straight. Simo's reply was that, \"'Ooh, that's smooth' is the worst tasting note ever\" for it favors the bland and inoffensive. More flavor, for example, can be generated with longer, slower ferments, fermenting with dunder from prior batches, and fermenting to lower ABVs. The higher the alcohol content in the ferment, the more heads that get carried over; lower alcohol content is cleaner since the yeast are \"less drunk\" and produce fewer off flavors since they are less stressed. Rum is a lawless and rogue world; rum is made in too many places with too few laws and restrictions. As a counter example, Curtis mentioned Ed Hamilton's rums where the codes on the labels takes transparency to an extreme for it provides photos and details for each rum's production.\nWondrich brought up a point about a New England A.O.C. for rum that spanned the historic zone of Providence up to Portland. At the Boston Cocktail Summit in 2012, Wondrich and Curtis in the \"Medford Gold\" talk concluded that the new style of New England rum has the consensus flavor of molasses notes and a dry tang at the end, and that it should try to join the ranks of Bourbon in designation.\nDuring the talk, we were given four unlabeled wine glasses of white rum. Smelling and tasting them all, I could easily tell that #3 was Privateer -- part because they were one of the sponsors and part because my bar at Russell House Tavern chooses to feature that spirit as our well white rum. Two definitely reminded me of Bacardi with its clean style and woody note, and I was not wrong. I was correct on the first glass by thinking Brugal; I was not confident in my guess, but I figured that it had to be one of the better known rums out there and it did remind me of Brugal. The fourth was El Dorado (not sure whether the three year or the lower tier white rum); while I do own El Dorado 3 Year at home, nothing triggered my mind that this was a Demerara rum. Finally, Joly spoke to the bartenders and commanded that we need to do the homework and make wise choices at the backbar to educate our customers better.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ztHP15Q5xyfI2T_9cM0ajCbo2Ct-4fyKjsY2DfdyYLBVNpNjDINgnbLZYsHYfm_7luNAoE1Rn7Ks4ZOSWtsUvHu-A2MnleBPmurjzCyGF8Y_YQqktuM2V78yj_SSYxOpu6m-Fl-QbIk5/s320/thirstboston.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdj2vJD9Rh9lkOGdEzO9OVhmHW-2tNchTw_tgn48a2Xk-FO1sGO43EwAj7jdUv1YV8xy6b21bY-hdfGDRdmG1_oaSmRrmiAM_dM9JJyixIxT36ZT2J5Jq3h1Pp71u-_fumgkDWV4xoh-t/s320/thirst2014i.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-fqMDDxbQ-2BDODTLBwHVLIvXZL7CkB9YON0WYkGPrgFNaREQswAousGPIUpw_4dnG-ScmvHDooHn9aV4i56kNtwR7w7qkQjjzIbwnvNoYl_vKrykduryusC3ZTRd49Yt7DYnaAIN2XX/s320/thirst2014h.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ztHP15Q5xyfI2T_9cM0ajCbo2Ct-4fyKjsY2DfdyYLBVNpNjDINgnbLZYsHYfm_7luNAoE1Rn7Ks4ZOSWtsUvHu-A2MnleBPmurjzCyGF8Y_YQqktuM2V78yj_SSYxOpu6m-Fl-QbIk5/s800/thirstboston.jpg", "comment_count": 2 }, { "title": "vieux from the flor", "url": "https://cocktailvirgin.blogspot.com/2014/11/viuex-from-flor.html", "published": "2014-11-13T09:31:00.000-05:00", "updated": "2017-07-07T11:56:19.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Cook & Brown", "year": null }, "categories": [ "*thirst boston", "amaro", "kahlua", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Tequila Ocho Reposado", "1/2 oz Cardamaro", "3/4 oz St. George NOLA Coffee Liqueur", "1/2 oz Lustau Palo Cortado Sherry" ], "instructions": "Stir with ice and strain into a glass and garnish with an orange twist.", "body_text": "1 1/2 oz Tequila Ocho Reposado\n1/2 oz Cardamaro\n3/4 oz St. George NOLA Coffee Liqueur\n1/2 oz Lustau Palo Cortado Sherry\nStir with ice and strain into a glass and garnish with an orange twist.\nThe third drink that I had at the State Lines: A Portland & Providence Pop-up event at Thirst Boston came straight from the Cook & Brown cocktail list in Providence. The Vieux from the Flor, a stirred and complex drink and not the one above being shaken by bar manager Gillian White above, combined tequila, sherry, and coffee flavors with some added complexity from Cardamaro, so it definitely called out to me from their short list. Once in the glass, it presented a bright orange oil aroma over that of coffee with hints of tequila poking through. A dark grape sip was likewise followed up by a coffee, tequila, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWigQXXaE6LEVf2BIYddmo2wOVFIZe2NQ8mYuxlNZEYqpi41MgjY1RoNmmGKCR8KakERQABLju4yheUlyqnFUlSdwwBJBGgMBesZoWCofpWSFJ8hf2BBMY9swNF02o9ksMG8zFN57i-Lse/s320/vieuxflor0364.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWigQXXaE6LEVf2BIYddmo2wOVFIZe2NQ8mYuxlNZEYqpi41MgjY1RoNmmGKCR8KakERQABLju4yheUlyqnFUlSdwwBJBGgMBesZoWCofpWSFJ8hf2BBMY9swNF02o9ksMG8zFN57i-Lse/s800/vieuxflor0364.jpg", "comment_count": 0 }, { "title": ":: the three phases of hospitality ::", "url": "https://cocktailvirgin.blogspot.com/2014/11/three-phases-of-hospitality.html", "published": "2014-11-13T23:15:00.001-05:00", "updated": "2019-07-14T13:19:32.946-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston" ], "ingredients": [], "instructions": null, "body_text": "One of the most valuable talks at this year's Thirst Boston for me as someone in the service industry was \"The Three Phases of Hospitality.\" Moderator Andy Seymour led the three pronged attack with Jon Santer of Bourbon & Branch and Prize Fighter fame discussing everything that can be done before a guest walks into the establishment, Joaquin Simo of Death & Co. and Pouring Ribbons fame focusing on what can be done once the guest is inside, and Sean Kenyon of William & Graham expounding on crafting a culture and community to foster hospitality.\nSeymour began by defining hospitality as the linchpin of any establishment. In this new Golden Age of the Cocktail, we are trying to raise everything to a higher level -- not just the drinks, but the experience as a whole. Bartending is a job that comes from the soul -- some part of you needs to take care of other people. How do you make a guest feel at home in your space? Nothing happens by accident. A bartender is a facilitator of good times by making a community and giving comfort and a sense of welcome. And with that lead-in, Seymour handed the reins over to Santer.\nSanter began by comparing and contrasting coffee shops and bars. At coffee shops, there is a counter, a transaction, a making of a drink, and a hand off just like in bars; however, in coffee shops, people are very happy to wait in line for their drink. Whereas coffee shops are orderly in the wait, bars are chaos. So how do we control the chaos and make things more manageable? Consider the layout of the space. First, strive for a symmetry -- something that we are hardwired to appreciate. While asymmetry is interesting to the eye, symmetry is in the end calming. Small things like having all the bottles on the backbar clustered logically by spirit type, all bottles facing the same way, and no pour spouts on these display bottles. Recognizable brands, whether on the shelf or on the menu, provide comfort; too many obscure brands can be discomforting to the guest. Lighting is also very key since sight is a dominant aspect of the bar and restaurant experience; we often worry more about the taste of drinks than how things look or sound. For example, Santer's bar has multiple dimmer switches to regulate the feel of the space.\nFor bars that have multiple work stations, having identical mise en place is crucial as bartenders then do not have to think as much as they go from well to well. In addition, everything needed for list drinks should be in arm's reach. When it comes to drink selection, the cocktail menu should be an exercise in empathy, not creativity. Chunking information such as in rules of three per page (like cocktails, beer tap/bottle, wine). Put the vodka drink first. Santer favors menus with all nouns and no adjectives that list key flavors. Brands are less important, and they generally are not about the guests.\nSimo was next up with his take on how to prepare your environment for service to communicate that you have the guest's best interest at heart. No interaction at the bar is more important than the interaction with the bartender. The bartender is the linchpin and helps to shape how guests will view your establishment. Guests will return if they (1) have something delicious and/or (2) have great service. Mastery of the environment is crucial, for the bar is a tough work space. Starting as a host, busser, barback, or doorman will help; support roles help to form your sensibility. Copping an attitude makes things harder for the staff, as such negativity creates an us-versus-them mentality and tone.\nSimo listed important skills for looking out for your guests. Preparation. Anticipation -- don't wait to be asked. Order and familiarity -- if you don't know where things live, you look foolish, and guests are reading you to gain faith. It is perhaps easier to go from the blindingly fast world of club bartending to craft cocktail bartending than it is to start as a craft cocktail bartender and learn speed (such as without jiggers). The club environment teaches both speed and efficiency of movement. Working in a variety of bar environments is helpful for other reasons. For example, learning to cut people off and be thanked later instead of offending the guest or even starting a brawl is an important skill. Moreover, one learns gentler ways to cut someone off when the average guest in question is a large, tough, burly one. Preparation also includes guest banter, and Simo devotes two hours each day to reading with at least half of that devoted to booze for this purpose. The rest can be newspapers, websites, and books (loosely related to booze). He does not read to be an expert but to figure out how to ask intelligent questions to a guest. The bartender can be the expert or can give their guests a moment to shine. Knowing about restaurants, television shows, neighborhoods, and home team sports schedules is important. Even if working service, a bartender needs to look past the drink rail, for the job is to serve guests; the ability to multi-task will help both guests and co-workers alike.\nKenyon began his section by describing his hiring process. In an interview, he wants to differentiate between actors and genuine hospitality people. Kenyon often takes perspectives out and sees how they relate to service people. Are they genuine? This includes eye contact, saying hello, and treating people well. You can teach skills and mechanics behind the bar, but you cannot train some to have a personality. Actors can't fake it; when things get tough, they first take it out on the people working with them and then on the guests. An actor can do service for it has steps; hospitality has soul though, and it comes from the heart.\nBartenders need to be able to come into work with a good attitude about their lives for their shift, and they need to be able to absorb any negativity from the guests or the fellow staff. Radiating positive energy is crucial. Asking \"what do you want?\" or \"what do you need?\" is not as hospitable as \"what would you like?\" or \"what can I get for you?\" While the term customer implies a cash transaction, the term guest does not. Tips are not the reason for the work but a fringe benefit. Seymour added that these actors burn out for the role was not who they were. He commanded us to respect the people we work with. Hospitality extends in every direction from not only the bartender to the guest but the bartender treating the barbacks and other supporting staff well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ztHP15Q5xyfI2T_9cM0ajCbo2Ct-4fyKjsY2DfdyYLBVNpNjDINgnbLZYsHYfm_7luNAoE1Rn7Ks4ZOSWtsUvHu-A2MnleBPmurjzCyGF8Y_YQqktuM2V78yj_SSYxOpu6m-Fl-QbIk5/s320/thirstboston.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKXG9ClpEajH-AzTytyviZ6BerQQxHqOisSqlRFwJrQwJUesEjYhP95TL0K3RFSkwx7ADdTMFvWZ-NE8YJrNYwStQNPDiTtxBSFXdt_AFAa7WHcs01Nu7uJTmpOl98dyza40S-cYDOYpf/s320/thirst2014j.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUmJ-6vMVRIZax_1fJMEF3upDbH_yAk_shiJx26Eaa94QIjvtKiwES99xGZ8PiIP-91ueprx6VZZ-zUdyaGYRCThXZ_pP8gDQSf_eM7ax_N9xIgoTYn2i-HRTEoqmb_fJO19B-7h4X_H4/s320/thirst2014k.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwxlQeYjmaeCt4xV-R8MUzZBewUWk6yd_6zP7nlDFiF8ycoOMbT8t4oVgQaeIx7Hww_ZcsLEnjWwlHmgjeUf0lxnc-i_j1x9J4P2S7yRnR0LLvoDlFS0uh9sZAVVpykBpvyu3Z890nZpK/s320/thirst2014l.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ztHP15Q5xyfI2T_9cM0ajCbo2Ct-4fyKjsY2DfdyYLBVNpNjDINgnbLZYsHYfm_7luNAoE1Rn7Ks4ZOSWtsUvHu-A2MnleBPmurjzCyGF8Y_YQqktuM2V78yj_SSYxOpu6m-Fl-QbIk5/s800/thirstboston.jpg", "comment_count": 0 }, { "title": "pumpernickel", "url": "https://cocktailvirgin.blogspot.com/2014/11/pumpernickel.html", "published": "2014-11-14T09:31:00.000-05:00", "updated": "2017-07-07T11:51:37.928-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "silvertone" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": null }, "categories": [ "#silvertone", "*thirst boston", "amaro", "bitters (Angostura)", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Jim Beam Bourbon", "3/4 oz Punt e Mes", "3/4 oz Amaro Ramazzotti", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Jim Beam Bourbon\n3/4 oz Punt e Mes\n3/4 oz Amaro Ramazzotti\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass.\nOne of the Blender Bender after-parties on Sunday night was the Amor y Amargo pop-up event at Silvertone. Sother Teague and associates showed up with a menu of six drinks to represent their Manhattan establishment. While Fernet Branca was the sponsor, not all the drinks were menthol-bombs for the company also distributes Carpano Antica, Punt e Mes, Templeton Rye, and other products. For a drink, I requested the Pumpernickel which appeared like a Boulevardier riff; I did not get a chance to ask why it was called that, but it seemed true to many of their drinks on the regular\nmenu\n. Once prepared, it offered a Bourbon and grape bouquet. Next, a caramel and grape sip led into a whiskey swallow with dark orange and Punt e Mes' bitter notes and a spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDc_3jFMh-JRlcSFBC-b7gqDKEvWm2YW-RdfUNd07aavVYWNqygr3OzEsBF3-I2t7NhurR_ai87hk2OuEZEF87mIVxVt-das_O5GecXEVO6zeMgcyxD24hJ-qmXDiy6_5ndSe37P1gg3_7/s320/pumpernickel0409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDc_3jFMh-JRlcSFBC-b7gqDKEvWm2YW-RdfUNd07aavVYWNqygr3OzEsBF3-I2t7NhurR_ai87hk2OuEZEF87mIVxVt-das_O5GecXEVO6zeMgcyxD24hJ-qmXDiy6_5ndSe37P1gg3_7/s800/pumpernickel0409.jpg", "comment_count": 0 }, { "title": "vermouth cocktail", "url": "https://cocktailvirgin.blogspot.com/2014/11/vermouth-cocktail.html", "published": "2014-11-16T17:59:00.001-05:00", "updated": "2017-07-07T11:52:42.173-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "bitters (Angostura)", "maraschino", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCI) was picked by Dinah of the\nBibulo.us\nblog. The theme she chose was \"Shims\" which seemed like a great topic as aperitif-style drinks are becoming hot both in bars and in literature such as her\nThe Art of the Shim\nbook that came out a few months ago. Dinah elaborated on the concept by describing, \"This month's topic is near and dear to our hearts as it is our favorite type of lower-proof cocktails: shims! These drinks contain no more than half an ounce of strong spirits... Heavy-hitters are fun to drink, sure, but it's way too easy to over-consume and under-enjoy when you're playing hardball. Let's stretch out our evenings and get to sample a bigger variety by lowering the proof without lowering our standards. Shims don't require giving up on flavor, complexity, or--interestingly enough--even your favorite ingredients. Get a new understanding of your favorite high-proof spirit by using just a half or quarter ounce of it along with a milder leading player. Or take a low-proof character actor that usually supplements the main show and see if it can take the lead...\"\nFor this theme, I began to recall all of the late 19th century recipes for cups, punches, and cocktails that featured fortified and aromatized wines as the main component. And then I recalled that the last time Dinah led Mixology Monday was back in September 2008 when Bibulo.us hosted MxMo XXXI \"19th Century Cocktails,\" so the idea had a great logical connection to the past, but blogging and spiritous, as well. One of the first books I grabbed was The Only William's\nThe Flowing Bowl\nfrom 1891. There, I spotted the Vermouth Cocktail which appeared more like an Improved Vermouth Cocktail for it had absinthe and Maraschino in the mix. For MxMo \"19th Century,\" I did another absinthe and Maraschino-enhanced libation -- the\nImproved Gin Cocktail\n. While I believe that Jerry Thomas was one of the first authors to publish a Vermouth Cocktail, it does not reside in my 1862 edition reprint and most likely appears in the 1876 second edition. I did spot it in O.H. Byron's\nThe Modern Bartender's Guide\nfrom 1884 as the Vermouth Cocktail #2 with the addition of gum syrup but no absinthe. William Schmidt's Vermouth Cocktail was as follows:\nVermouth Cocktail\n• 1 drink Vino Vermouth (2 1/2 oz Cocchi Sweet Vermouth)\n• 2 dash Maraschino Liqueur (3/8 oz Luxardo)\n• 1 dash Absinthe (1/8 oz Butterfly)\n• 1 dash Bitters (Angostura)\nStir with ice and strain into a cocktail glass.\nIn the glass, the Vermouth Cocktail shared a grape and nutty cherry aroma with hints of herbal notes from the absinthe. The vermouth's grape dominated the sip, and these notes continued on into the swallow where they were complemented and accented by nutty Maraschino flavors. Finally, the swallow finished with absinthe's and the bitter's herbal spice. Overall, I commented that the combination came across a bit like a rich Madeira, while Andrea replied that it \"tastes like a full-strength cocktail.\"\nSo thank you to Dinah for picking the theme to challenge us to find tons of flavor despite lower ABV's as well as for running the logistics of this month's show, and thanks to the rest of the Mixology Monday participants for keeping the barspoons stirring and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjgCEyyH9bXFOXjEZCC0rTLFEl4uJETUsnM_W-RGBpWbRTTtFpDF1LydUwDkYHpQXMg05GaBMXCwDhifrxQyPBw43xD4XEsKOO6EDKK_lmtLWni_aIs_LQMImIa8uR8ebJkgDn_NMY5Er/s320/vermouth0418.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0983998043", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1440449856" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "further moore", "url": "https://cocktailvirgin.blogspot.com/2014/11/further-moore.html", "published": "2014-11-18T09:25:00.000-05:00", "updated": "2017-07-07T11:50:54.529-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "viale" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Patrick Gaggiano", "source": "Viale", "year": null }, "categories": [ "#viale", "amaro", "beer", "bitters (Angostura)", "chartreuse (yellow)", "honey", "lemon juice", "mezcal" ], "ingredients": [ "1 1/2 oz El Buho Mezcal", "3/4 oz Cardamaro", "1/2 oz Yellow Chartreuse", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Top with 2 oz Jack's Abby Jabby Brau Lager and add a straw.", "body_text": "1 1/2 oz El Buho Mezcal\n3/4 oz Cardamaro\n1/2 oz Yellow Chartreuse\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a Collins glass filled with ice. Top with 2 oz Jack's Abby Jabby Brau Lager and add a straw.\nA few Wednesdays ago, I paid a visit to Viale when bar manager Patrick Gaggiano was at the stick. I was quite curious about their beer cocktail, the Further Moore, on the menu both as a drink and about its name. Patrick explained that the Moore in question was the one who turned Pat on to Cardamaro. I commented that Cardamaro was not the easiest ingredient to mix with, and Pat agreed; his recipe did remind me a little of the\nSacrilege\nwith the lemon and honey to sooth the sharper notes of Cardamaro. In the glass, the Further Moore, gave forth a lemon and lightly herbal aroma. A lemon, honey, and malty sip transitioned well into a smoky mezcal and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAYz7ZMnNNzrTFG94SzU3PUjZB_5oPzHEN2KcYxbgo30qU96YHsCRGPOUTzmCjtjptvISYuf7nEZJsRR20Z_t-R82pAHNPqUa9088hRKGH3KPJYvwHr1f4qukdDOXxsdU-jGMEk8jdgKP/s320/furthermoore0282.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAYz7ZMnNNzrTFG94SzU3PUjZB_5oPzHEN2KcYxbgo30qU96YHsCRGPOUTzmCjtjptvISYuf7nEZJsRR20Z_t-R82pAHNPqUa9088hRKGH3KPJYvwHr1f4qukdDOXxsdU-jGMEk8jdgKP/s800/furthermoore0282.jpg", "comment_count": 0 }, { "title": "the eldridge", "url": "https://cocktailvirgin.blogspot.com/2014/11/the-eldridge.html", "published": "2014-11-19T10:59:00.001-05:00", "updated": "2017-07-07T11:49:21.413-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "viale" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Patrick Gaggiano", "source": "Viale", "year": null }, "categories": [ "#viale", "amaro", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz Edinburgh Gin", "1/2 oz Dolin Dry Vermouth", "1/2 oz Cinzano Sweet Vermouth", "1 oz Amaro Montenegro" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.", "body_text": "1 oz Edinburgh Gin\n1/2 oz Dolin Dry Vermouth\n1/2 oz Cinzano Sweet Vermouth\n1 oz Amaro Montenegro\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.\nFor my second drink at Viale, I asked bartender Patrick Gaggiano for the Eldgridge which was labeled as the \"house Negroni.\" Patrick described his creation as \"[we are] not re-inventing the wheel, just twerking it a bit.\" With the split dry and sweet vermouth, the structure reminded me of Evan Harrison's\nPerfect Pal\nat the Independent. Moreover, the Amaro Montenegro in a Negroni riff made me think of Paul Manzelli's\nMontenegroni\n, but that kept the Campari element and used the other amaro as a substitute for the vermouth.\nThe Eldgridge began with bright orange oil aromas from the twist. The grape sip contained citrus notes from the Amaro Montenegro, and the swallow shared a combination of gin and bitter tangerine flavors. Overall, the Eldridge was a good drink and a solid entry Negroni for those not ready for Campari. In addition, the dry vermouth in the perfect structure helped to keep the sweetness in check here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS23t2MK7ab_eDwGpVNXZa0ZMytk975WfzcMlxsf54bPgmrssovuNZ_u58fUEhqnlIG9PLFf8t_c-D0Df1IUbJwHTHM54AWpg4bBdt0pus2GOxUA7HUg0YFPnJqPHkF8IzCICZ8HMA5ft-/s320/eldridge0283.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS23t2MK7ab_eDwGpVNXZa0ZMytk975WfzcMlxsf54bPgmrssovuNZ_u58fUEhqnlIG9PLFf8t_c-D0Df1IUbJwHTHM54AWpg4bBdt0pus2GOxUA7HUg0YFPnJqPHkF8IzCICZ8HMA5ft-/s800/eldridge0283.jpg", "comment_count": 0 }, { "title": ":: fermentation... an ancient trend ::", "url": "https://cocktailvirgin.blogspot.com/2014/11/fermentation-ancient-trend.html", "published": "2014-11-19T15:41:00.002-05:00", "updated": "2019-07-14T13:19:17.253-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "My restaurant's general manager organized an outing to the Harvard Science & Cooking Lecture Series on Monday where\nJody Adams\nof\nRialto\nand\nTrade\nwas speaking about \"Fermentation... An Ancient Trend.\" While he thought the talk was going to be more about boozy drink topics, I figured that the theme would be a bit more broad than that given the talk's full title. Either way it was fine by me.\nFermentation is rather helpful to people for few reasons including preservation, flavor intensification, intoxification, and ease of digestion. The microbes doing this work take complex molecules, digest them, and spit out some combination of acids, ethanol, gas (such as carbon dioxide), aromas, and flavor molecules. While these molecules can be of use to us, the microbes are secreting some of these molecules as part of their chemical warfare system against other species of microbes. For example, the alcohol that brewer's yeast produces can kill bacteria, and the acid that lactobacillus churns out can poison out competitors.\nCooking is not so far from rotting, and fermentation is rather tied to this trend. Adams showed images of Klaus Pichler's pictures of rotting food to demonstrate some of these concepts, and the photos reminded me of Peter Greenaway's\nA Zed & Two Noughts\n. However, fermentation is your friend and it's more than just rotting food. The bans on cured hams and unpasteurized cheeses have helped to confuse this matter. The sterilization of our food and our bodies has caused multiple issues such as with colds and allergies, and there has been a buzz about probiotics as of late to return our internal flora to regain the health benefits.\nFermentation is important for flavor, and can help to create a Proustian experience with the intersection of flavor and emotion. Good fermentation microbes take the energy in carbohydrates and return changes in flavor, texture, preservation, and health benefits via pre-digestion of food and probiotics.\nAdams presented the history of microbes starting 7000 BCE with the first recorded mention of China making alcohol out of rice. It took a while for microbes to be identified with 1837 and 1840s yielding the identification of yeast and bacteria, respectively, and it was not until 1856 that Louis Pasteur connected yeast to alcohol fermentation. In the United States, the health benefits were first sought after around 1910 with the importation of yogurt as a health food and digestion aid. Trends slowed down with the prohibition of fermented beverages in the 1920s, the advent of anti-bacterial deodorant soap in 1948, and the widespread use of anti-bacterial soaps in households in the 1990s.\nIn bread, activated amylase enzymes in wheat and the various enzymes in yeast begin to break down large starch molecules into simple sugars such as glucose, fructose, and maltose. While yeast will break the glucose and fructose down into alcohol and carbon dioxide, bacteria such as found in sour dough cultures will break down the maltose sugar in lactic and acetic acid. These bacterial acids generated in longer, slower fermented breads can yield longer shelf lives; bread becomes more interesting when left to rise overnight or for two days in the fridge. As an example, Adams passed out to the audience a quick rise, a one day, and a two day slow rise; the zero day was the sweetest, the one day was drier, and the two day had a bounty of additional pleasant flavors in the mix. As for health benefits, the microbes help to reduce some of the gluten in bread and to produce acids to inhibit molds. Additionally, during the baking process, the heat combines acids and alcohol into esters that offer the delightful freshly baked bread aroma.\nIn yogurt, the bacteria eats the lactose that many people have a problem digesting. Moreover, the bacteria add intriguing flavor with the lactic acid production and donate health benefits as probiotics for the digestive system. The acid in yogurt is helpful in cooking as it can be added to sweeter foods for balance. Adams showed off her home unit that maintains temperature to make a batch of 7 servings of yogurt overnight.\nIn fermented pickles, the naturally occurring lactobacillus on the surface of cucumbers works with brine to turn the sugars in the cucumber into lactic acid and carbon dioxide. Vinegar-processed pickles are not fermented -- the acetic acid in the vinegar itself is fermented, but not the pickles. While Adams did not cover shrubs, most of the quick hot- and cold-processed shrub recipes are not fermented either. Some slower methods of making\nshrubs\ncan be partially fermented though. In pickling, the lactic acid-producing bacteria like salt and 70°F. Bad bacteria generally do not like this environment though; too much or too little salt (outside of the 3.5-5% salt solution range) or too hot or too cold will give other microbes an advantage. Pickling offers several advantages. First, it preserves fruits and vegetables; moreover, it adds flavor, increases the memory of food, and adds vitamin B to the diet.\nFor further information, Adams cited as her bible Sandor Ellix Katz's\nThe Art of Fermentation\n. I also took photos of Adam's\npickle\nand Rialto's\nbread\nrecipes in order to share some of the details not covered here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfYUkv4a5xf1G-uCphLpk6HlnnvEzoVYCd4hT8aeUk_nTatrCLYEN_ipz2-36prUk9rQKRccLJM-hufLII-hR2mAYAXo_tSmegRByg54cH5bniv_8xcrFo2IUfu2_ng5m5SRfDoy1ieB0/s320/adams_harvard.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfYUkv4a5xf1G-uCphLpk6HlnnvEzoVYCd4hT8aeUk_nTatrCLYEN_ipz2-36prUk9rQKRccLJM-hufLII-hR2mAYAXo_tSmegRByg54cH5bniv_8xcrFo2IUfu2_ng5m5SRfDoy1ieB0/s800/adams_harvard.jpg", "comment_count": 0 }, { "title": "port of call", "url": "https://cocktailvirgin.blogspot.com/2014/11/port-of-call.html", "published": "2014-11-20T09:25:00.001-05:00", "updated": "2017-07-07T11:42:34.713-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "aldenharlow" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Amber Carbino", "source": "Alden & Harlow", "year": null }, "categories": [ "#aldenharlow", "bitters (Peychaud's)", "calvados", "falernum", "madeira", "rum" ], "ingredients": [ "1 oz Daron Calvados", "1 oz Plantation 5 Year Barbados Rum", "3/4 oz Sercial Madeira", "1/4 oz House Falernum", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Daron Calvados\n1 oz Plantation 5 Year Barbados Rum\n3/4 oz Sercial Madeira\n1/4 oz House Falernum\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass.\nA few Thursdays ago, I ventured over to Alden & Harlow after work. For a drink, I asked bartender Amber Carbino for the Port of Call. One of the servers later mentioned that it was \"fall in a glass,\" but I was drawn in by the Madeira element. Once prepared, the Port of Call donated an apple and clove spice aroma. Grape and caramel on the sip led into rum and apple on the swallow and a smoky grape and spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvf5MavYkv3H10tav9j783Jb8BUNTtGy_5uqBF06moyDA00P5l16oQjRS8PsqBeHVrtqgkZZ_feFYoSif2X5DpnAZwYC6FA12Aa0XGNhzmcq9QRtfyeLoSHl3Bx-m2Qox5W3CQZvFZkoc/s320/portofcall0284.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvf5MavYkv3H10tav9j783Jb8BUNTtGy_5uqBF06moyDA00P5l16oQjRS8PsqBeHVrtqgkZZ_feFYoSif2X5DpnAZwYC6FA12Aa0XGNhzmcq9QRtfyeLoSHl3Bx-m2Qox5W3CQZvFZkoc/s800/portofcall0284.jpg", "comment_count": 0 }, { "title": "guggenheim", "url": "https://cocktailvirgin.blogspot.com/2014/11/guggenheim.html", "published": "2014-11-23T21:54:00.002-05:00", "updated": "2017-07-07T11:42:29.765-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "benedictine", "cointreau", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/3 Italian Vermouth (3/4 oz Dolin Sweet)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "Jigger 2/3 Sherry (1 1/2 oz Lustau Amontillado)\n1/3 Italian Vermouth (3/4 oz Dolin Sweet)\nDash Benedictine (1/2 oz)\nDash Cointreau (1/4 oz)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nA few Saturdays ago, I began to flip through\nPioneers of Mixing at Elite Bars: 1903-1933\nand soon found myself in the wine section. There, I spotted the Guggenheim sherry cocktail that had caught my eye before. The Guggenheims during the 19th century amassed one of the largest fortunes in the world through their importing and mining activities. While the Guggenheim Museum was well after the publishing of this cocktail book, the family did use the money for philantrophy in aviation and other aspects of the arts during the book's time. In the glass, this tribute offered a grape and orange oil aroma that led into a similar grape and orange sip. Next, the swallow shared nutty sherry notes with herbal accents followed by a chocolate-orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mdbKoVeSAJnTT4RiQXgt_QgNQwthdq6DEHbTiQ6qrbEol_cCn0Bi-NBSkJcoLlMwqr_zYA2yXGQe2GnotctY7g0NtOseL1Iaw8qkqmNbGpDUlEZ0HWGFXGj4oVRlLqzq-vJjqiODXBMG/s320/guggenheim0285.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mdbKoVeSAJnTT4RiQXgt_QgNQwthdq6DEHbTiQ6qrbEol_cCn0Bi-NBSkJcoLlMwqr_zYA2yXGQe2GnotctY7g0NtOseL1Iaw8qkqmNbGpDUlEZ0HWGFXGj4oVRlLqzq-vJjqiODXBMG/s800/guggenheim0285.jpg", "comment_count": 0 }, { "title": "[camellia]", "url": "https://cocktailvirgin.blogspot.com/2014/11/camellia.html", "published": "2014-11-25T09:34:00.001-05:00", "updated": "2017-07-07T11:41:56.532-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "absinthe", "benedictine", "lemon juice", "sherry" ], "ingredients": [ "2 oz Amontillado Sherry", "3/4 oz Benedictine", "1/2 oz Lemon Juice", "1/4 oz Absinthe" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "2 oz Amontillado Sherry\n3/4 oz Benedictine\n1/2 oz Lemon Juice\n1/4 oz Absinthe\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nA few Mondays ago, we ventured down to the South End to have dinner at Estragon. There, I asked bartender Sahil Mehta for his drink of the day that he posted on Twitter and Instagram as the sherry and Benedictine combination seemed alluring. The recipe itself later reminded me of Bergamot's citrussy riff on the\nChrysanthemum\ncalled the\nCalla Lily\n. Given that concept, I dubbed this drink another 'C' flower name, the Camellia, which we have grown a variety or two of here at home.\nThe Camellia offered a floral-herbal aroma from the absinthe and a bright citrus note from the lemon twist. The lemon and grape combined on the sip, and the swallow presented a nutty and herbal swallow with an anise spice finish. The sherry here did take the drink in a different direction than the Calla Lily, but it was equally as light and aperitif-like.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iHJjl2OOu0_TZmpg4HyJGyVK93Qj5K7NwyLtd7GWdK8j_eyYaSucsnKDk86Z2Ejx0SKBtQh9Dyo3nAoXjDlDYmqJotNaNOnX47RgB0z_EY2PDacX_uOd9lxM5uQJO_Ss8bFynyRYMhZc/s320/estragon0287.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iHJjl2OOu0_TZmpg4HyJGyVK93Qj5K7NwyLtd7GWdK8j_eyYaSucsnKDk86Z2Ejx0SKBtQh9Dyo3nAoXjDlDYmqJotNaNOnX47RgB0z_EY2PDacX_uOd9lxM5uQJO_Ss8bFynyRYMhZc/s800/estragon0287.jpg", "comment_count": 0 }, { "title": "sebastian", "url": "https://cocktailvirgin.blogspot.com/2014/11/sebastian.html", "published": "2014-11-26T11:37:00.000-05:00", "updated": "2017-07-07T11:41:09.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "bitters (orange)", "drambuie", "mezcal", "sherry" ], "ingredients": [ "1 1/2 oz Palo Cortado Sherry", "1/2 oz Xicaru Mezcal", "1/2 oz Zucca Rabarbaro Amaro", "1/2 oz Drambuie" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with 2 drops of Regan's Orange Bitters.", "body_text": "1 1/2 oz Palo Cortado Sherry\n1/2 oz Xicaru Mezcal\n1/2 oz Zucca Rabarbaro Amaro\n1/2 oz Drambuie\nStir with ice and strain into a coupe glass. Garnish with 2 drops of Regan's Orange Bitters.\nFor a second drink at Estragon, I peered into Sehil Mehta's recipe book (pictured above) and spotted the Sebastian. Sahil explained that one night two of his guests, Sebastian and Gopal, requested drinks made up for each of them. Once in a glass, the Sebastian shared an orange and grape bouquet with a hint of smoke. A grape sip preceded the smoky swallow that ended with lightly bitter herbal complexity. The Drambuie here seemed to hold the disparate elements together as well as smooth out some of the mezcal's and amaro's rougher edges. Moreover, the Zucca and sherry flavors were rather complementary in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlDf34NSB5lrLd0LJzw7b-I4Fymt_KnEgWLoXrPEV6ePF_1Cgd_OsswP6qTqRNaO4jfKYVO9N2GELIZaSYNhGeiGBlElJku10tNZw9cvP-iVpmALQhnDtCwoC4-YHl6mj4eljmLPftUar/s320/sebastian0289.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlDf34NSB5lrLd0LJzw7b-I4Fymt_KnEgWLoXrPEV6ePF_1Cgd_OsswP6qTqRNaO4jfKYVO9N2GELIZaSYNhGeiGBlElJku10tNZw9cvP-iVpmALQhnDtCwoC4-YHl6mj4eljmLPftUar/s800/sebastian0289.jpg", "comment_count": 0 }, { "title": "maximo blue", "url": "https://cocktailvirgin.blogspot.com/2014/11/maximo-blue.html", "published": "2014-11-26T15:36:00.000-05:00", "updated": "2017-07-07T11:40:32.982-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bronwyn" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "William Weston", "source": "Bronwyn", "year": null }, "categories": [ "#bronwyn", "benedictine", "pineapple juice", "suze", "tequila" ], "ingredients": [ "2 oz Lunazul Reposado Tequila", "3/4 oz Salers Gentian Liqueur", "1/4 oz Benedictine", "1/2 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a Single Old Fashioned glass.", "body_text": "2 oz Lunazul Reposado Tequila\n3/4 oz Salers Gentian Liqueur\n1/4 oz Benedictine\n1/2 oz Pineapple Juice\nShake with ice and strain into a Single Old Fashioned glass.\nA few Tuesdays ago after work, I walked over to Bronwyn in Union Square, Somerville, for a cocktail. There, I asked bartender William Weston for the Maximo Blue as the combination of tequila and gentian liqueur worked rather well in the\nCopper Canyon\n. Will explained that the name Maximo Blue stemmed from the tequila's Blue Webber agave used in fermentation. Once prepared, the cocktail presented an agave aroma. While the pineapple dominated the sip, the swallow offered a more complex combination of tequila, earthy gentian, and herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9KsxI4_RmbhkxLnfjC_gxy3DLkdGIX150ow1M7M7cnIPez_Urqd62Q4BjR7JNFahnIkXFVCsIilUx0x-f-GXaO4cIZLGfxZsO3baLG8_twBbSuH1bqrcROGrMl8Q3aDsA8zPdf9Sxq8F/s320/maximoblue0290.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9KsxI4_RmbhkxLnfjC_gxy3DLkdGIX150ow1M7M7cnIPez_Urqd62Q4BjR7JNFahnIkXFVCsIilUx0x-f-GXaO4cIZLGfxZsO3baLG8_twBbSuH1bqrcROGrMl8Q3aDsA8zPdf9Sxq8F/s800/maximoblue0290.jpg", "comment_count": 0 }, { "title": "shrubbed-up 1933 cosmo", "url": "https://cocktailvirgin.blogspot.com/2014/11/shrubbed-up-1933-cosmo.html", "published": "2014-11-28T09:24:00.000-05:00", "updated": "2017-07-06T12:44:27.087-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Michael Dietsch", "source": "Shrubs: An Old Fashioned Drink for Modern Times", "year": null }, "categories": [ "cointreau", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Citrus Vodka (1 1/2 oz Tanqueray Gin)", "3/4 oz Cointreau (3/4 oz Cointreau)", "1/2 oz Apple-Cranberry Shrub (1/2 oz Raspberry Shrub)", "1/4 oz Lime Juice (1/4 oz Lemon Juice)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime wedge (lemon twist).", "body_text": "The recipe below is for the Shrubbed-Up Cosmo and parenthesis is how I made the 1933 version:\n1 1/2 oz Citrus Vodka (1 1/2 oz Tanqueray Gin)\n3/4 oz Cointreau (3/4 oz Cointreau)\n1/2 oz Apple-Cranberry Shrub (1/2 oz Raspberry Shrub)\n1/4 oz Lime Juice (1/4 oz Lemon Juice)\nShake with ice and strain into a cocktail glass. Garnish with a lime wedge (lemon twist).\nA few Thursdays ago, I was in the midst of reading Michael Dietsch's\nShrubs: An Old Fashioned Drink for Modern Times\n(which has a great\npage long quote\nfrom me on shrubs!) when I skipped ahead to the recipe section. There, I spotted Dietsch's shrub variation on the popular Cosmopolitan born in the 1980s. While I did not have apple-cranberry shrub or the ingredients to make it on hand, I did have raspberry shrub in the refrigerator and thought about doing a shrubbed-up version of the strangely similar gin-raspberry-lemon\nCosmopolitan\nfrom\nPioneers of Mixing at Elite Bars 1903-1933\n.\nThe Shrubbed-Up 1933 Cosmo began with a lemon oil aroma with hints of raspberry and vinegar; I highly recommend using freshly expressed citrus twists with shrubs for their bright aromas do help to mask a lot of the vinegar notes in shrubs that can be off putting to some. The sip was citrus-driven with a vague fruitiness from the raspberry. Finally, most of the raspberry flavors appeared in the swallow where they mingled with the gin's juniper and other botanicals, and the swallow finished with orange peel notes from the Cointreau and a zing from the shrub's vinegar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcR1b13ljcti7uSXw_V6AD6FWlgaEMm-xGbG5kKisMKyDmW9rK9w0CN3w2IU7BubuN29nhuwvV05ZFKgmLd7T8G0WW9JwnNWj7KTN4EcjEK89WbQU7eR3bdIVPufaotS766fCc7BfTW_5/s320/shrubcosmo0292.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1581572441" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcR1b13ljcti7uSXw_V6AD6FWlgaEMm-xGbG5kKisMKyDmW9rK9w0CN3w2IU7BubuN29nhuwvV05ZFKgmLd7T8G0WW9JwnNWj7KTN4EcjEK89WbQU7eR3bdIVPufaotS766fCc7BfTW_5/s800/shrubcosmo0292.jpg", "comment_count": 0 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2014/11/mixology-monday-announcement.html", "published": "2014-11-30T12:27:00.000-05:00", "updated": "2017-07-07T03:42:22.568-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "MXMO XCII: Apples!\nWhile discussing all of the way apple flavors pair well with different spirits and liqueurs such as mezcal and Yellow Chartreuse, I figured that apples would make a great\nMixology Monday\ntheme if I were to ever host it again. Due to a gap in the MxMo roster (hint: see how to host\nhere\n), I am back here to run the show!\nApples have been an American booze staple with Johnny Appleseed as its symbolic hero. John Chapman became that legend by planting apple tree nurseries across the northern Appalachia and the Midwest. He did not choose grafting techniques to reproduce sweet edible ones, but bred them to make sour apples perfect for cider and applejack. Michael Pollan in\nThe Botany of Desire\nproclaimed, \"Really, what Johnny Appleseed was doing and the reason he was welcome in every cabin in Ohio and Indiana was he was bringing the gift of alcohol to the frontier. He was our American Dionysus.\" Apple products began to enter into the mixed drink literature in the 19th century with the\nStone Fence\nappearing in Jerry Thomas' Bartender Guide and got quite refined by the end of the century such as the\nWidow's Kiss\nin George Kappeler's\nModern American Drinks\n. Indeed, apples have found their way into modern cocktails via Calvados, applejack, sparkling and still cider, apple butter, and muddled apple.\nHere's how to play:\n• Find or concoct a recipe that features apple as one of the star ingredients whether it be fresh, cooked, fermented, or distilled. If not a recipe that already utilizes apple, perhaps substitute apple brandy for say Cognac or whiskey in a classic to make a novel variation.\n• Make the drink and then post the recipe, a photo, and your thoughts about the libation on your blog, tumblr, or website or on the eGullet\nSpirits and Cocktails\nforum.\n• Include in your post the MxMo logo (whether the classic or any of the three apple ones provided here) and a link back to both the\nMixology Monday\nand Cocktail Virgin sites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Provide a link to your submission in the comment section here, tweet at\n@cocktailvirgin\n, or send an email to yarm-at-verizon.net with the word \"MxMo\" somewhere in the subject line.\nThe due date is Monday, December 15th which I will interpret as whatever gets posted before I get home after my day bar shift on the 16th (and yes, I will tack on late entries since it is part of the act of cat herding). Yes, we are doing this earlier in the month so that we can pack in all the MxMo excitement before the December holidays begin to take over.\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjK5Lzx3CK3jg9pbSRJXHLDGZwofu2fuuxcp7-KJtEmgZDWSEaCyxMbU30FZhRMlpls21-Gts6fBUaYAYuX6PFPhIa1deUklk5yYETf9C5vEZlhs4HYpeE3JU90u55h674wnSoOXjp_aQ/s320/mxmo_apple.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0375760393", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUJirv3BWYg5rQlbuXjGLdAVyaENK4sT8eeUXeXKOzibexLMl5wXbUdbKlIU0eq3r3cnVHLn4uuByb-76_PEWPRlVdLvmoDOH4GyCQ-mRHGspvfCsM3AdzB58zu04ppgFTTgALQljJz6H/s1600/mxmo_apple2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdovDX0ra0u4ZfZ90zcbcVZTpN396ME_zcS-CnkFHANv0XdP12yMLFu2PAwodad-pmKs2Gm8KgwO5zmbWTWlDM88GlsYUxG_Jj5tYqwbvjyiu9_LjDiiDmaOSSruZgXbh6yLRYLsqwgMM/s320/mxmo_apple3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjK5Lzx3CK3jg9pbSRJXHLDGZwofu2fuuxcp7-KJtEmgZDWSEaCyxMbU30FZhRMlpls21-Gts6fBUaYAYuX6PFPhIa1deUklk5yYETf9C5vEZlhs4HYpeE3JU90u55h674wnSoOXjp_aQ/s800/mxmo_apple.jpg", "comment_count": 15 }, { "title": "third bird", "url": "https://cocktailvirgin.blogspot.com/2014/12/third-bird.html", "published": "2014-12-01T09:19:00.000-05:00", "updated": "2017-07-06T12:42:00.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Theo Lieberman", "source": "Milk & Honey", "year": null }, "categories": [ "amaro", "creme de cacao", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Myer's Dark Rum (Gosling's)", "1 oz Amaro Montenegro", "1/2 oz Crème de Cacao (Marie Brizard)", "1/2 oz Lime Juice", "1 1/2 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a rocks glass with ice. Photo showed a pineapple wedge garnish, but I used a spent 1/2 lime shell, crushed ice, and a straw.", "body_text": "1 oz Myer's Dark Rum (Gosling's)\n1 oz Amaro Montenegro\n1/2 oz Crème de Cacao (Marie Brizard)\n1/2 oz Lime Juice\n1 1/2 oz Pineapple Juice\nShake with ice and strain into a rocks glass with ice. Photo showed a pineapple wedge garnish, but I used a spent 1/2 lime shell, crushed ice, and a straw.\nAfter the Shrubbed-up 1933 Cosmo, I turned to a recipe that I had spotted in the recipe section on the Amaro Montenegro Facebook page. The one that caught my eye was the Third Bird by Theo Lieberman of Milk & Honey. With the name and structure, it appeared just like a\nJungle Bird\nbut with the crème de cacao in there it had hints of a\nPago Pago\nas well.\nThe Third Bird began with a chocolatey aroma. A lime and caramel sip gave way to a dark rum and bitter tangerine swallow and a pineapple and chocolate finish. Indeed, the Amaro Montenegro had an almost Campari-like bitter sharpness here although with a more citrus-driven feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6U8Ls8oSl-3vwcVM0MrER0kMSJWSgxQqngBhsd1j6H-13X8OHy7RtoE6JB5tt5umTZc9tNCx-gbyBV75zP6IZW3maqKBL721qlDeSnvhbapcjaD7fVToufYW2Wd-y6FCej6E-2raQe2c/s320/thirdbird0294.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6U8Ls8oSl-3vwcVM0MrER0kMSJWSgxQqngBhsd1j6H-13X8OHy7RtoE6JB5tt5umTZc9tNCx-gbyBV75zP6IZW3maqKBL721qlDeSnvhbapcjaD7fVToufYW2Wd-y6FCej6E-2raQe2c/s800/thirdbird0294.jpg", "comment_count": 4 }, { "title": "albion", "url": "https://cocktailvirgin.blogspot.com/2014/12/albion.html", "published": "2014-12-02T09:26:00.001-05:00", "updated": "2017-07-06T12:41:13.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars 1903-1933", "year": 1903 }, "categories": [ "absinthe", "cointreau", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "2/3 Gordon's Dry Gin (1 1/2 oz Beefeater)", "2 dash French Vermouth (1/2 oz Noilly Prat Dry)", "2 dash Cointreau (1/2 oz)", "2 dash Lemon Juice (1/2 oz)", "1 dash Ojen Bitters (1/8 oz Butterfly Absinthe)" ], "instructions": "Stir (shake) with ice and strain into a cocktail glass. I garnished with a lemon twist.", "body_text": "2/3 Gordon's Dry Gin (1 1/2 oz Beefeater)\n2 dash French Vermouth (1/2 oz Noilly Prat Dry)\n2 dash Cointreau (1/2 oz)\n2 dash Lemon Juice (1/2 oz)\n1 dash Ojen Bitters (1/8 oz Butterfly Absinthe)\nStir (shake) with ice and strain into a cocktail glass. I garnished with a lemon twist.\nTwo Tuesdays ago, I opened up our copy of\nPioneers of Mixing at Elite Bars 1903-1933\nto the gin section and spotted the Albion. I made the choice to interpret the dashes as more sizable such that the secondary ingredients made up half the drink itself. The original instructions, however, say to stir the drink and perhaps this was meant to be more like a lightly flavored glass of gin served silky smooth. Then again, many old cocktail books have no real convention for stirring or shaking and flip-flop between them. So perhaps I am not too far amiss in my interpretation of the vague recipe.\nThe Albion shared a lemon and juniper aroma with hints of anise. A crisp lemon and orange sip shared a salinity from the dry vermouth. Finally, the Albion ended with a gin and orange swallow and anise finish. Overall, the drink appeared like a\nWhite Lady\ncrossed with a Corpse Reviver #2.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8171sVo-mNjIIDNhVHVGaNiWpLHLyUowtz987pK1P1I3CG9fEneRCkJxf3z5XkrjzWtnim8Y6UJm7Eu0t5eF6at8ucJm_tluv05uML-JZb-zKFgVWbEP8zR6BAfKvdEHRSi9vbSAOKbU/s320/albion0420.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8171sVo-mNjIIDNhVHVGaNiWpLHLyUowtz987pK1P1I3CG9fEneRCkJxf3z5XkrjzWtnim8Y6UJm7Eu0t5eF6at8ucJm_tluv05uML-JZb-zKFgVWbEP8zR6BAfKvdEHRSi9vbSAOKbU/s800/albion0420.jpg", "comment_count": 0 }, { "title": "rainy dayz", "url": "https://cocktailvirgin.blogspot.com/2014/12/rainy-dayz.html", "published": "2014-12-03T15:37:00.001-05:00", "updated": "2017-07-06T12:40:31.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Patrick Dole", "source": "the Independent", "year": null }, "categories": [ "#independent", "amaro", "bitters (Angostura)", "honey", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "3/4 oz Cardamaro", "1/2 oz Honey Syrup (1:1)", "1/4 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Old Monk Rum\n3/4 oz Cardamaro\n1/2 oz Honey Syrup (1:1)\n1/4 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a coupe glass.\nTwo Thursdays ago, I stopped into the Independent in Somerville after work. For a cocktail, I asked bartender Casey Keenan for the Rainy Dayz. Casey mentioned that it was created by the bar manager Patrick Dole. The general structure of the drink reminded me of the\nSacrilege\nwith the Cardamaro playing second fiddle to a spirit and balanced by honey and citrus. Once prepared, the Rainy Dayz shared a dark rum aroma with brighter notes from the honey and lime. A caramel, lime, and floral sip shifted into a dark rum and herbal swallow with a molasses, honey, and vanilla finish. Overall, the dark rum's molasses' low flavors complemented the honey's higher notes here rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1pviUDItBGlFb-o4nUNA4LQIYnj7JDO1znLGjNGD9XwC7o_NYKzNd2MMttkFdbBicOm3dcWS2eyjXazyGr-mVa0dPsSld4JhRexf2HQk9JpUApc0qnKl4-9ggGSmWG-LHkbQhpZ1-Vyn/s320/rainydayz0421.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1pviUDItBGlFb-o4nUNA4LQIYnj7JDO1znLGjNGD9XwC7o_NYKzNd2MMttkFdbBicOm3dcWS2eyjXazyGr-mVa0dPsSld4JhRexf2HQk9JpUApc0qnKl4-9ggGSmWG-LHkbQhpZ1-Vyn/s800/rainydayz0421.jpg", "comment_count": 0 }, { "title": "morningside heights", "url": "https://cocktailvirgin.blogspot.com/2014/12/morningside-heights.html", "published": "2014-12-05T09:23:00.001-05:00", "updated": "2017-07-06T12:39:52.623-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Theo Lieberman", "source": "Milk & Honey", "year": null }, "categories": [ "amaro", "bitters (mole)", "mezcal", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz Reposado Tequila (Espolon)", "1 oz Mezcal (Montelobos)", "1/2 oz Sweet Vermouth (Dolin)", "1/2 oz Amaro Montenegro", "2 dash Chocolate Bitters (Housemade)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "1 oz Reposado Tequila (Espolon)\n1 oz Mezcal (Montelobos)\n1/2 oz Sweet Vermouth (Dolin)\n1/2 oz Amaro Montenegro\n2 dash Chocolate Bitters (Housemade)\nStir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nTwo Sundays ago, I returned to the Amaro Montenegro Facebook page's recipe section and happened upon the Morningside Heights. This recipe by Theo Lieberman of Milk & Honey was named after a part of Manhattan that is much further north than the Milk & Honey bar located in the Flatiron district. Once stirred and strained, the drink gave forth a smoky agave and bright grapefruit oil aroma. A light grape and orange sip transitioned into a more flavorful swallow with agave flavors more recognizable as mezcal as well as a chocolate-anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_1CxNWQI70ZfzCEsAtWvdMyAsXtRGtlwo0wYhuG9W-zS_SxVUhe5ApeqMAJPOfTdG2t6ovlDrB4IwgtsYmf5RY7N_lFfZRBhk6sTQRtv8V588jl_TnKvJ-ZmVqujA0bJMrtOUxT_eMxZ/s320/morningside0422.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_1CxNWQI70ZfzCEsAtWvdMyAsXtRGtlwo0wYhuG9W-zS_SxVUhe5ApeqMAJPOfTdG2t6ovlDrB4IwgtsYmf5RY7N_lFfZRBhk6sTQRtv8V588jl_TnKvJ-ZmVqujA0bJMrtOUxT_eMxZ/s800/morningside0422.jpg", "comment_count": 0 }, { "title": "conspiracy theory", "url": "https://cocktailvirgin.blogspot.com/2014/12/conspiracy-theory.html", "published": "2014-12-08T09:27:00.001-05:00", "updated": "2017-07-06T12:38:02.640-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Mike Flemming", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "amaro", "apricot liqueur", "lemon juice", "scotch" ], "ingredients": [ "1 1/2 oz Dewar's Blended Scotch", "3/4 oz Meletti Amaro", "1/2 oz Apricot Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Dewar's Blended Scotch\n3/4 oz Meletti Amaro\n1/2 oz Apricot Liqueur\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass.\nTwo Mondays ago, I decided to visit West Bridge after work. For a first drink, I asked bartender Moe Isaza for the Conspiracy theory that he mentioned was bartender Mike Flemming's creation. I was drawn to it for it appeared like a classic apricot-driven Daisy but with the floral amaro Meletti for added complexity; indeed, Mike had used that amaro to good effect in the\nHedy Lamarr\ncocktail. Once in a glass, the Conspiracy Theory presented a floral and apricot aroma. A malty, lemon, and orchard fruit sip gave way to a Scotch and floral swallow with a return of the apricot on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzDzoVTzI60J_ZOnLzPbrzZAlvCy4ieHZgH_zwXgA4xV2ZPNHxZRn4UrV6b1IFYqvpoySvowhN8CVHriknNleZZoc7R6grOSNlmiYyQfhVeeGUJ05YKINqiZdKVhLpR4Dbspi5cEuh7-a/s320/cospiracy0424.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzDzoVTzI60J_ZOnLzPbrzZAlvCy4ieHZgH_zwXgA4xV2ZPNHxZRn4UrV6b1IFYqvpoySvowhN8CVHriknNleZZoc7R6grOSNlmiYyQfhVeeGUJ05YKINqiZdKVhLpR4Dbspi5cEuh7-a/s800/cospiracy0424.jpg", "comment_count": 0 }, { "title": "sinnerman", "url": "https://cocktailvirgin.blogspot.com/2014/12/sinnerman.html", "published": "2014-12-09T09:26:00.004-05:00", "updated": "2017-07-06T12:37:07.908-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Mike Fleming", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "pimento dram", "suze", "vermouth (sweet)" ], "ingredients": [ "2 oz Cocchi Sweet Vermouth", "1/2 oz Suze Gentian Liqueur", "1/2 oz St. Elizabeth Allspice Dram" ], "instructions": "Stir with ice and strain into a rocks glass filled with ice. Garnish with an orange twist and add straws.", "body_text": "2 oz Cocchi Sweet Vermouth\n1/2 oz Suze Gentian Liqueur\n1/2 oz St. Elizabeth Allspice Dram\nStir with ice and strain into a rocks glass filled with ice. Garnish with an orange twist and add straws.\nFor a second drink at West Bridge, I asked bartender Moe Isaza for the Sinnerman as I was intrigued by its use of Suze Gentian Liqueur. Moe mentioned that this aperitif-style cocktail was another of Mike Fleming's recipes. In the glass, the Sinnerman shared an orange oil and grape aroma. The grape continued on into the sip where it was chased by citrus and earthy gentian on the swallow and allspice on the finish. As the ice melted some over time, that earthy swallow revealed some chocolate and bubblegum-like notes to the mix. Overall, the combination was a touch sweet but the allspice did work to dry out the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlS3W6GZeuF1e6UyyXmmq-fs0-5j9gXT0C9yRYEl3si1VqIpmQLyFUrDcJ7xG3NNkB_cZFbownHm0GuqcumETZL5voJWNdRCneJYJDlPpljobMpPJi0xocnQMiNqpW1UQmLFWPpEtud4m/s320/sinnerman0427.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlS3W6GZeuF1e6UyyXmmq-fs0-5j9gXT0C9yRYEl3si1VqIpmQLyFUrDcJ7xG3NNkB_cZFbownHm0GuqcumETZL5voJWNdRCneJYJDlPpljobMpPJi0xocnQMiNqpW1UQmLFWPpEtud4m/s800/sinnerman0427.jpg", "comment_count": 2 }, { "title": "park life swizzle", "url": "https://cocktailvirgin.blogspot.com/2014/12/park-life-swizzle.html", "published": "2014-12-10T15:33:00.002-05:00", "updated": "2025-08-08T12:11:06.939-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "dry shake", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "bitters (Angostura)", "falernum", "gin", "lime juice", "sherry", "simple syrup (ginger)" ], "ingredients": [ "1 oz Ransom Old Tom Gin", "1 oz Lustau Amontillado Sherry", "1/2 oz Velvet Falernum", "1/2 oz Ginger Syrup", "3/4 oz Lime Juice" ], "instructions": "Dry shake the ingredients and pour into a Pilsner glass. Fill with crushed ice and swizzle to mix and chill. Garnish with mint sprigs and 6 dashes Angostura Bitters, and add a straw.", "body_text": "1 oz Ransom Old Tom Gin\n1 oz Lustau Amontillado Sherry\n1/2 oz Velvet Falernum\n1/2 oz Ginger Syrup\n3/4 oz Lime Juice\nDry shake the ingredients and pour into a Pilsner glass. Fill with crushed ice and swizzle to mix and chill. Garnish with mint sprigs and 6 dashes Angostura Bitters, and add a straw.\nA few Tuesdays ago, I was flipping through the\nDeath & Co. Cocktail Book\nand stumbled upon the Swizzle section. Knowing that our mint patch was on its last legs due to the weather, I decided for one last hurrah and picked the Park Life Swizzle to send that section of the garden off in style. The recipe was crafted by Thomas Waugh back in 2009 and gave no indication as to whether the Swizzle was named after a Blur song or other. Once prepped, the Park Life Swizzle shared an allspice, clove, and mint aroma from the garnishes. Grape and lime flavors on the sip exchanged for gin botanicals and sherry's nuttiness on the swallow and clove and ginger notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhyphenhyphenPMiCGHaLXIvZQphMDTaodP-VWPKIwOaoKj8zG7lSnqyd7tSqpHPw5IWOOi1nx6sGjhW4q9hBRd3E8Vxqr6yX8IIB2UKcPHfROWRKHpbi-ryZKHNqYQzJV1srzE6ofdRBUbkPj2qZrp/s320/parklife0428.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhyphenhyphenPMiCGHaLXIvZQphMDTaodP-VWPKIwOaoKj8zG7lSnqyd7tSqpHPw5IWOOi1nx6sGjhW4q9hBRd3E8Vxqr6yX8IIB2UKcPHfROWRKHpbi-ryZKHNqYQzJV1srzE6ofdRBUbkPj2qZrp/s800/parklife0428.jpg", "comment_count": 0 }, { "title": "blue steel", "url": "https://cocktailvirgin.blogspot.com/2014/12/blue-steel.html", "published": "2014-12-12T09:27:00.000-05:00", "updated": "2017-07-06T12:36:09.553-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Sanctuaria, the Dive Bar of Cocktail Bars", "year": 2010 }, "categories": [ "chartreuse (green)", "gin", "lemon juice", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Hayman's Old Tom Gin", "3/4 oz Lemon Juice", "3/4 oz Pineapple Juice", "1/4 oz Cinnamon Syrup (BG Reynolds)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a 1/4 oz flaming Green Chartreuse (lit on fire for 10 seconds first) drizzled over the top of the drink.", "body_text": "1 1/2 oz Hayman's Old Tom Gin\n3/4 oz Lemon Juice\n3/4 oz Pineapple Juice\n1/4 oz Cinnamon Syrup (BG Reynolds)\nShake with ice and strain into a cocktail glass. Garnish with a 1/4 oz flaming Green Chartreuse (lit on fire for 10 seconds first) drizzled over the top of the drink.\nTwo Saturdays ago, I turned to the\nSanctuaria, the Dive Bar of Cocktail Bars\nbook and spotted the Blue Steel and was lured in by the Tiki-like flavor combination and the fire aspect, of course. The book described how this drink created back in 2010 became one of their signature drinks especially on people's birthdays. Moreover, they attributed learning the flaming ribbon of Chartreuse to\nTed Kilgore\n, and mention that the Chartreuse pairs well with the juices and syrup here to give a \"pineapple upside-down cake flavor.\"\nThe herbal notes of the Green Chartreuse garnish paid dividends on the aroma front. A pineapple and lemon sip set the stage for gin and Green Chartreuse botanical flavors on the swallow and growing amounts of cinnamon on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQttbjHq4EgYCI8NxxEShOUzfvfFvcA6WQH6rA5kTFv0CLGVaEUvYUOfRs33rLk6F9Tc5sVb-uoDIrE9kej6Tk8LQwSRZOcdgqROS9VttXZ9iaypR2uKXu6lPkRcV-FJQab8YutdmP_T-U/s320/bluesteel0431.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQttbjHq4EgYCI8NxxEShOUzfvfFvcA6WQH6rA5kTFv0CLGVaEUvYUOfRs33rLk6F9Tc5sVb-uoDIrE9kej6Tk8LQwSRZOcdgqROS9VttXZ9iaypR2uKXu6lPkRcV-FJQab8YutdmP_T-U/s800/bluesteel0431.jpg", "comment_count": 0 }, { "title": "widow's laurel", "url": "https://cocktailvirgin.blogspot.com/2014/12/widows-laurel.html", "published": "2014-12-14T18:01:00.001-05:00", "updated": "2017-07-06T12:35:36.418-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (Angostura)", "calvados", "drambuie", "pimento dram", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCII) was picked by me, Frederic of the\nCocktailVirgin\nblog. The theme I chose was \"Apples,\" and I elaborated in my announcement post with, \"Apples have been an American booze staple with Johnny Appleseed as its symbolic hero. John Chapman became that legend by planting apple tree nurseries across the northern Appalachia and the Midwest. He did not choose grafting techniques to reproduce sweet edible ones, but bred them to make sour apples perfect for cider and applejack. Michael Pollan in\nThe Botany of Desire\nproclaimed, \"Really, what Johnny Appleseed was doing and the reason he was welcome in every cabin in Ohio and Indiana was he was bringing the gift of alcohol to the frontier. He was our American Dionysus.\" Apple products began to enter into the mixed drink literature in the 19th century with the\nStone Fence\nappearing in Jerry Thomas' Bartender Guide and got quite refined by the end of the century such as the\nWidow's Kiss\nin George Kappeler's\nModern American Drinks\n. Indeed, apples have found their way into modern cocktails via Calvados, applejack, sparkling and still cider, apple butter, and muddled apple.\"\nAt first I was going to do one of the drinks on our menu at work, the Emily Rose -- a cross between a Jack Rose and a French 75, but instead I turned to the\nDeath & Co. Cocktail Book\nso that I could taste something new. In the brandy section, I spotted a riff on the Widow's Kiss, a classic from 1895 that I mentioned above in my announcement. Joaquín Simó's 2009 variation, the Widow's Laurel, was a spicier and slightly less boozy riff on this classic.\nWidow's Laurel\n• 2 oz Busnel VSOP Calvados (Boulard VSOP)\n• 1/2 oz Drambuie\n• 1/2 oz Carpano Sweet Vermouth (Dolin)\n• 1 tsp St. Elizabeth Allspice Dram\n• 1 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Garnish with 3 brandied cherries on a pick (omitted).\nOnce stirred and strained, the Widow's Laurel shared an apple and allspice aroma. Next, the sip was rather fruity from the apple brandy and the vermouth's grape, and the swallow presented a medley of honey, apple, allspice, and clove elements. The combination overall was perfect for the autumn-winter transition with fall fruit flavors mixing with Christmas spices.\nHere at the end of Mixology Monday posts, I usually thank the host for picking the theme and running this month's show, but that would be a bit odd thanking myself. Instead, I am thanking the hosts that have stepped up since the last time I hosted Mixology Monday, namely July 2013's MxMo LXXV \"Flip Flop,\" as well as all the other past and future hosts. Moreover, thank you to the rest of the Mixology Monday participants for keeping the shakers shaking and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdovDX0ra0u4ZfZ90zcbcVZTpN396ME_zcS-CnkFHANv0XdP12yMLFu2PAwodad-pmKs2Gm8KgwO5zmbWTWlDM88GlsYUxG_Jj5tYqwbvjyiu9_LjDiiDmaOSSruZgXbh6yLRYLsqwgMM/s320/mxmo_apple3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThvMK8GzpwoJ0POq1mCfClfqVsbz1_ObBmmGnkKY63AtnULSnTj9HYBkbf6VoOYrVUOzuO7inB2DAIpmBC2Xe2bl8YAE-DfSX5b-oTauWnwdGfqP5WxuMbKjlQRz4ti23ko5PN5dtmskG/s320/widowlaurel0440.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdovDX0ra0u4ZfZ90zcbcVZTpN396ME_zcS-CnkFHANv0XdP12yMLFu2PAwodad-pmKs2Gm8KgwO5zmbWTWlDM88GlsYUxG_Jj5tYqwbvjyiu9_LjDiiDmaOSSruZgXbh6yLRYLsqwgMM/s800/mxmo_apple3.jpg", "comment_count": 0 }, { "title": "repossession", "url": "https://cocktailvirgin.blogspot.com/2014/12/repossession.html", "published": "2014-12-15T09:30:00.000-05:00", "updated": "2017-07-06T12:34:12.450-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Leo Robitschek", "source": "Eleven Madison Park and the NoMad", "year": null }, "categories": [ "apricot liqueur", "lemon juice", "mezcal", "sherry", "simple syrup", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Espolon)", "3/4 oz Amontillado Sherry (Lustau)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice", "1/4 oz Cane Syrup (JM Sirop) (*)" ], "instructions": "Shake with ice and strain into a coupe glass. Float 1/4 oz mezcal (Sombra).", "body_text": "1 oz Reposado Tequila (Espolon)\n3/4 oz Amontillado Sherry (Lustau)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\n1/4 oz Cane Syrup (JM Sirop) (*)\nShake with ice and strain into a coupe glass. Float 1/4 oz mezcal (Sombra).\n(*) Can sub 2:1 syrup in a pinch.\nTwo Thursdays ago, I turned to the book I am reading, Talia Baiocchi's\nSherry: A Modern Guide to the Wine World's Best-Kept Secret\n, for a recipe. There, I spotted the Repossession created by Leo Robitschek of Eleven Madison Park and the NoMad. The combination of oxidized sherry and apricot liqueur is one that has worked rather well in many cocktails such as the\nDomino Sour\nand the\nOaxacan Dead\n, so I was willing to give this one a try.\nThe Repossession began with a smoky and briny aroma with a hint of fruit from either the sherry or apricot liqueur. Next, lemon and grape on the sip shifted to agave, nutty, and apricot flavors on the swallow and a smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_o9Lvvg_fckHM25nMDUAEluARBeiSsDsKqwB3_5ovHzUNwLKJeavpmyr4ikAVMbAFx9pVTdlqBOmevZtW8uDcwnCA5NcTnEHbrxZ30CZG8ZLwqD0cCpNTYJkfJV_2j5Y6PR53t6LDOWDe/s320/repossession0433.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=160774581X" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_o9Lvvg_fckHM25nMDUAEluARBeiSsDsKqwB3_5ovHzUNwLKJeavpmyr4ikAVMbAFx9pVTdlqBOmevZtW8uDcwnCA5NcTnEHbrxZ30CZG8ZLwqD0cCpNTYJkfJV_2j5Y6PR53t6LDOWDe/s800/repossession0433.jpg", "comment_count": 0 }, { "title": "babbo's toddy", "url": "https://cocktailvirgin.blogspot.com/2014/12/babbos-toddy.html", "published": "2014-12-16T09:28:00.000-05:00", "updated": "2017-07-06T12:32:24.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": "build", "attribution": { "creator": "Erick Castro", "source": "Boilermaker", "year": null }, "categories": [ "*hot", "campari", "simple syrup (cinnamon)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Sweet Vermouth", "1/2 oz Wild Turkey 101 Bourbon (Fighting Cock 103)", "1/2 oz Campari", "3/4 oz Cinnamon Syrup (BG Reynolds)" ], "instructions": "Build in a pre-heated Toddy mug. Top with hot water and garnish with an orange wheel.", "body_text": "1 oz Sweet Vermouth\n1/2 oz Wild Turkey 101 Bourbon (Fighting Cock 103)\n1/2 oz Campari\n3/4 oz Cinnamon Syrup (BG Reynolds)\nBuild in a pre-heated Toddy mug. Top with hot water and garnish with an orange wheel.\nAfter the Repossession, I decided to make a drink that I spotted on Erick Castro's\nInstagram\ncalled the Babbo's Toddy. Erick created this hot Boulevardier riff at the Boilermaker bar in Manhattan, and I was curious how Campari would play in a Toddy format. Once prepared, the Babbo's Toddy offered cinnamon and tea-like aromas that later shared more Campari notes. The heat brought forth a gorgeous orange flavor from the Campari and grape from the vermouth on the sip, and the swallow began with whiskey flavors and ended with cinnamon and herbal Campari elements. When I mentioned that it came across as very tea like, Andrea replied that it was just like the Good Earth brand's Sweet & Spice Herb Tea that she drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZrITND9pf9JDdPXLKeWNaVgXab2cAlXTjcJvAQ2u0CQWvF9Jiypsf5tiTVOxEsqhO1Q-hmkN7M8ArwWvFdaxeK2BIbguV_SHso-F_yxq5_jEVrp-SA7e1PMqFZGlWkUlKdWHDLZ38Zry/s320/babbotoddy0434.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZrITND9pf9JDdPXLKeWNaVgXab2cAlXTjcJvAQ2u0CQWvF9Jiypsf5tiTVOxEsqhO1Q-hmkN7M8ArwWvFdaxeK2BIbguV_SHso-F_yxq5_jEVrp-SA7e1PMqFZGlWkUlKdWHDLZ38Zry/s800/babbotoddy0434.jpg", "comment_count": 0 }, { "title": ":: mixology monday: apples wrap up::", "url": "https://cocktailvirgin.blogspot.com/2014/12/mixology-monday-apples-wrap-up.html", "published": "2014-12-17T14:55:00.001-05:00", "updated": "2017-07-06T12:31:43.123-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "I'm so pleased with the quality of submissions to this month's Mixology Monday, MxMo XCII: Apples! Apples were utilized from the most obvious to me spirits to the more obscure like culinary ones like apple jelly. Hopefully, I can bang out the first wave of these entries before I have to leave for my evening shift tonight at Russell House Tavern. Without further ado, here are the entries. How do you like them apples?\n• Brenda of\nDeliciousCocktailTime\nwas no last minuter, unless she mistook which week was which. Her Crabapple Jelly Cocktail utilizes jelly and Berentzen Apfelkorn apple liqueur!\n• The\nBoozenerds\nwere also early submitters and could not control themselves to one recipe. Their two drinks span three elements -- eau de vie, aged brandy, and sparkling apple cider.\n• Jessica of\nOneMartini\nappeared in the Mixology Monday blog pingbacks with her entry for the Spiced Calvados Sour days before she later left a comment, so placed here instead of later. Maple and spice elements round out her drink with a great seasonal touch!\n• That bum Frederic of the\nCocktailVirginSlut\nblog... wait that's me! Well, I turned to the\nDeath & Co.\nbook for their riff on a 19th century classic with the Widow's Laurel using Calvados and some allspice dram for complementary spice notes.\n• Batting fifth, Dagreb of\nNihil Utopia\nwent all Hemingway on us with an apple brandy recipe from Philip Greene's book.\n• Sometimes MxMo's can catch your liquor shelf off guard. That's what happened with Andrea of\nGinHound\nwho went out and fixed that problem with some applejack to make a tribute recipe, The Banker. And yes, apple brandy and Fernet Branca do work magically together!\n• Stuart of\nPutneyFarm\nheaded to the\nPDT Cocktail Book\nfor the Laird's Bonded Apple Brandy recipe the Persephone that fits in some sloe gin into the mix as well.\n• Using both Calvados and cider in the shaker tin, Gary of\nDoc Elliot's Apothecary\ncrafts the Cider Punch using cranberry and ginger to seal in the seasonal touch. Likewise, walnut notes work to the same effect in the Plymouth Old Fashioned.\n• Morgan of\nFoodieTails\ntakes the ginger approach with the Apple Cider-Basil Buck. I was teased with the tequila-apple pairing but not disappointed when it was revealed that this was a Bourbon number.\n• With MxMo alum's Michael Dietsch's book either on everyone's bookshelf or holiday wish list, it wasn't a surprise that there were a few shrub entries!\nStacy Markow\nriffed on the Vieux Carré using a spiced apple shrub she made herself!\n• Not to be outdone by the contributors who do two recipes,\nTartinesToTikis\nstarts with the Normal Conquest from the Savoy Hotel in London and transitions to recipes from New York and San Diego.\n• At the end of the dozen was the Muse of Doom of\nFeuDeVie\n. Homemade cranberry falernum to complement apples with fruit and spice notes? Brilliant. Here in the Red Plaid Wool Scarf with Calvados.\n• Laura of the\nSassAndGin\nblog Earl Grey tea-infused her applejack (which would have worked great for the MxMo: Tea that I hosted years ago) for the Belles & Whistles. Great smoke and spice notes here!\n• A shrub contribution from Alex of\nBringMeAShrub\nshould have been no surprise though. The surprise was that he took his apple shrub all Corn'n'Oil style with the Dr. Luther.\n• A slight bit late, but cat herd pimpin' ain't easy, so here's JFL of\nRatedRCocktails\nwith the Pama Nui. Calvados in a Tiki drink? Nice.\n• Even more late (almost a week so no photo) is Marius of\nArcanePotions\nwith a trio of drink recipes including the Manzana Cool Smash featuring green apple liqueur!\n• Further lateness -- like a month late, but hey, bloggers like cats can get lost -- is Southern Ash with the\nHot Apple Toddy\n!\nPerhaps there'll be a few late stragglers to be added later (so far 2 added), but here are the early birds (on time for the cocktail world is early) that got the worm. Aged brandy, eau de vie, liqueur, sparkling and still cider, jelly, and shrubs oh my! Thank you all of the Blog-o-sphere for contributing to this Mixology Monday to make it once again such a fun and one of the best and longest running cocktail parties on the internets! And yes, I finished in time to pay some bills and make it to my barshift's pre-meal on time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUJirv3BWYg5rQlbuXjGLdAVyaENK4sT8eeUXeXKOzibexLMl5wXbUdbKlIU0eq3r3cnVHLn4uuByb-76_PEWPRlVdLvmoDOH4GyCQ-mRHGspvfCsM3AdzB58zu04ppgFTTgALQljJz6H/s1600/mxmo_apple2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbD9mDw__vz5AoRjYGi42LOahmoaXy31pDzwvtMEMHQJDQOedv1kmEXCDC1Uw_rLg_sbXiDuGP-p_KbF8KFhHeIoCc3R225bygzuOLyibhKjoZK0yYdNR2qevK6owpk0uQUG6LgxzoR3S0/s320/mxmoapple_1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawHI9xc_zF5y1Z0ylZXVLZ1kOvk8O8cD6l6pODrYshW9mWBtuj0WU8Mz0ouAW7zqmyrjVX5wTdXU0NhxC3kyR08JpFAx4Uj4n12HtZ7H9feThOcf0M47X3-2RTloKRcDVNIvy3nOwvMLT/s320/mxmoapple_2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrz7scZ6eDfjGv6uKWnDXbbjnEiA6JvKU28PslBqC8LhubWw_1n_MS4HLp_gD1oCLIdbn5Vdic-oVwCMEajes7fAi2PADNrsCkdcxAuRvUBMFtHoyf1F2pHwrBaCpHy4uj4fgGDXD_clM/s320/mxmoapple_3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-h2FtvCyKNXfWXqZ2-Q-mjm8UzJegNKkm0_XLUbX-sZKPHmpTxCz9la4NENctDdpOGLtPfOXbnhLgbdgx3S2ScfxBf_iyMULD8PyqSyNpYf-PAHshyphenhyphenvLnMHdLYd-MH1cXfoIW_NLXZA8/s320/mxmoapple_4.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_94Ba_70B3Z90S_iy2Ko6HplTCJx1KUFOqYvi7bPGgZE1ls9Wi6VXTdLpJSe_ciXsWfHnvaPDLPE5fZTaLqLf-_ZqtDx-HCZXrymd5HTXM7AdMcZgam9OMyxv_Mboxn9jQPvybiIEHFU/s320/mxmoapple_5b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUJirv3BWYg5rQlbuXjGLdAVyaENK4sT8eeUXeXKOzibexLMl5wXbUdbKlIU0eq3r3cnVHLn4uuByb-76_PEWPRlVdLvmoDOH4GyCQ-mRHGspvfCsM3AdzB58zu04ppgFTTgALQljJz6H/s800/mxmo_apple2.jpg", "comment_count": 0 }, { "title": "forbidden fruit", "url": "https://cocktailvirgin.blogspot.com/2014/12/forbidden-fruit.html", "published": "2014-12-17T15:36:00.000-05:00", "updated": "2017-07-06T12:29:05.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne", "sichuan-garden2" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "ran duan", "source": "the hawthorne", "year": null }, "categories": [ "#hawthorne", "#sichuan-garden2", "campari", "drambuie", "egg white", "gin", "lemon juice", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Bombay Sapphire Gin", "3/4 oz Passion Fruit Syrup", "1/2 oz Campari", "1/2 oz Lemon Juice", "1/4 oz Yuzu Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail coupe and garnish the egg white froth with a spritz of St. Elizabeth Allspice Dram.", "body_text": "1 1/2 oz Bombay Sapphire Gin\n3/4 oz Passion Fruit Syrup\n1/2 oz Campari\n1/2 oz Lemon Juice\n1/4 oz Yuzu Juice\n1 Egg White\nShake once without ice and once with ice. Strain into a cocktail coupe and garnish the egg white froth with a spritz of St. Elizabeth Allspice Dram.\nTwo Sundays ago, Bombay Gin and\nGQ\nmagazine threw a cocktail party at the Hawthorne celebrating Ran Duan of the Baldwin Room at Sichuan Garden II being named Bombay Sapphire's \"Most Imaginative Bartender.\" While Ran and his mixing cohorts did not make his winning recipe, there were three offerings that night. One of my favorites was the Forbidden Fruit that paired Campari and passion fruit syrup which always work rather well together. Indeed, the drink was perhaps an egg white-Sour variation of his\nCisco Bay\nthat also utilized that combination. Instead of grapefruit juice and an ice-filled Collins glass in the Cisco Bay, the Forbidden Fruit brought in yuzu juice and a cocktail coupe with egg white now in the mix. Also, allspice dram as a garnish here added a great spice aroma to this drink. The egg white worked to soften the flavors, but the great combination of Campari and passion fruit sang out with complementary yuzu notes bolstering the tropical and citrus elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sy7deLX5kbqaA-KXKeNCdZ4o3CeZofYdr01YqyBAj8fvtYpNeL_akOeluqzmfSDPFRpopYg2_ZsDWhirOcw_74CZjHMUfB4xkuSVVIWpy_9XkvM-2gYmUH6C6lMOmLJ1WgnXbj-wPCxR/s320/ransour20141207.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sy7deLX5kbqaA-KXKeNCdZ4o3CeZofYdr01YqyBAj8fvtYpNeL_akOeluqzmfSDPFRpopYg2_ZsDWhirOcw_74CZjHMUfB4xkuSVVIWpy_9XkvM-2gYmUH6C6lMOmLJ1WgnXbj-wPCxR/s800/ransour20141207.jpg", "comment_count": 0 }, { "title": "sky's the limit", "url": "https://cocktailvirgin.blogspot.com/2014/12/skys-limit.html", "published": "2014-12-19T09:29:00.002-05:00", "updated": "2017-07-06T12:27:26.512-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jared Sadoian", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "lemon juice", "sherry", "simple syrup (cinnamon)", "whiskey" ], "ingredients": [ "1 oz Hochstadter's Rock & Rye", "1 oz Lustau Amontillado Sherry", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Garnish with an orange twist and add straws.", "body_text": "1 oz Hochstadter's Rock & Rye\n1 oz Lustau Amontillado Sherry\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass filled with ice. Garnish with an orange twist and add straws.\nTwo Mondays ago, I stopped into Kirkland Tap & Trotter as I had spotted an open barstool while passing by on my way home. There, I found a seat in front of bartender Kenny Belanger. For a first libation, I asked Kenny for the Sky's the Limit for the sherry-cinnamon syrup combination has been so pleasing before in drinks like Island Creek's\nSpanish Union\n; moreover, both of them have that\nScofflaw\nstructure (minus a dash of bitters here which could be represented by the Rock & Rye botanicals though) that I find so pleasing. Kenny also mentioned that this recipe was Jared Sadoian's drink; Jared is still at Craigie on Main but does some bartender shifts over at Kirkland Tap & Trotter.\nThe Sky's the Limit offered a citrus aroma from the orange twist and lemon juice in the mix. A lemon and grape sip led into a whiskey and nutty sherry swallow with an herbal finish. Over successive swallows, the cinnamon notes began to appear on the finish to round off the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6E4M0NcqT4nDcYms3RyqRyl5bw7OXadHtqNbhlv0cmm2P9BgvlnmIRXfknm7WWhkY402_db0BZlVj6B8lG6uhuCdG8lALI8I5YkbKc0zHP13yJ858QpmSgTr61zTTv_gl3b6u8qfks95/s320/skylimit0436.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6E4M0NcqT4nDcYms3RyqRyl5bw7OXadHtqNbhlv0cmm2P9BgvlnmIRXfknm7WWhkY402_db0BZlVj6B8lG6uhuCdG8lALI8I5YkbKc0zHP13yJ858QpmSgTr61zTTv_gl3b6u8qfks95/s800/skylimit0436.jpg", "comment_count": 0 }, { "title": "sass mouth", "url": "https://cocktailvirgin.blogspot.com/2014/12/sass-mouth.html", "published": "2014-12-22T09:30:00.000-05:00", "updated": "2017-07-06T12:26:43.371-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Andrew Keefe", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "aperol", "apricot liqueur", "bitters (Peychaud's)", "lemon juice", "pimento dram", "simple syrup", "vodka" ], "ingredients": [ "1 1/2 oz" ], "instructions": "Shake with ice and strain over crushed ice. Garnish with 2-3 dashes Peychaud's Bitters, and add straws.", "body_text": "1 1/2 oz\nVodka\nBeefeater Gin\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Aperol\n1/2 oz Lemon Juice\n1/4 oz Heavy Simple Syrup (2:1) (*)\n1 barspoon St. Elizbeth Allspice Dram\nShake with ice and strain over crushed ice. Garnish with 2-3 dashes Peychaud's Bitters, and add straws.\n(*) Drier seeking palates might want to omit this.\nFor a second drink at Kirkland Tap & Trotter, I spotted the vodka-based Sass Mouth and asked bartender Kenny Belanger if I could substitute my favorite flavored vodka, namely gin. When Kenny mentioned that the drink was created by bartender Andrew Keefe, I jokingly inquired if Andrew thought the substitution would be acceptable. Andrew gave the thumbs up, and the mixing began.\nThe Sass Mouth shared an anise aroma from the bitters with a hint of fruitiness underneath. The fruitiness continued on into the sip where it mingled with the lemon juice; finally, the swallow shared the gin and apricot flavors with a bitter rhubarb and allspice finish. Later, as the Peychaud's Bitters from the garnish began to enter the equation, the balance shifted to a bit drier with anise flavors on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2uv346VdtOGKAY66JtHa_CPIAxUbPHiGmfEDr2K3c5voV9OSlO8gOUEcdwgzdPUgCIGSpZSOe-jlm0AvXHXPscJKvba00wlBAl9sjx9i5QPhnzvjafoT84yiUoJW4p5e3aSWyNov2nGV/s320/sassmouth0437.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2uv346VdtOGKAY66JtHa_CPIAxUbPHiGmfEDr2K3c5voV9OSlO8gOUEcdwgzdPUgCIGSpZSOe-jlm0AvXHXPscJKvba00wlBAl9sjx9i5QPhnzvjafoT84yiUoJW4p5e3aSWyNov2nGV/s800/sassmouth0437.jpg", "comment_count": 0 }, { "title": "consigliere", "url": "https://cocktailvirgin.blogspot.com/2014/12/consigliere.html", "published": "2014-12-23T09:35:00.003-05:00", "updated": "2017-07-06T11:15:40.762-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Ashish Mitra", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (Angostura)", "fernet-branca", "lillet", "lime juice" ], "ingredients": [ "1 1/4 oz Branca Menta", "1 1/4 oz Cocchi Americano", "3/4 oz Meletti Anisette", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Single Old Fashioned glass. Twist a grapefruit peel over the top and discard.", "body_text": "1 1/4 oz Branca Menta\n1 1/4 oz Cocchi Americano\n3/4 oz Meletti Anisette\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a Single Old Fashioned glass. Twist a grapefruit peel over the top and discard.\nEvery once in a while, there's a drink recipe that passes in front of you and you shake your head. Then, people start either talking about it or ordering it followed by re-ordering it. The Consigliere is one of them. At Russell House Tavern, bar manager Ashish Mitra crafted the Consigliere with what seemed like odds and ends of our liquor stock. While seemingly no one ordered the drink at first after it appeared on the menu, the drink has begun to take off with people ordering more than one in a sitting. Ashish described his drink as, \"Named as such due to the abundance of Italian ingredients. Consigliere means 'advisor' in Italian, but the connotation is dark. Smooth on the surface, but packing a punch just underneath.\" That dark connotation is that it often describes counselor positions to leadership in the Italian or American mafia, and the term came part of the modern lexicon due to\nThe Godfather\nmovies.\nThe Consigliere began with bright grapefruit oil aromas complemented by the minty notes from the Branca Menta. Lime and caramel on the sip gave way to a smooth herbal swallow with mint, anise, and menthol flavors. Overall, it the Consigliere was cleansing but balanced and gentle, and it reminded me of a more complex Southside of sorts. I can definitely see why people order more than one now.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrwHW3oip09y3y7kZLjcxq_BqK6R0YPxHAhOL4VMJ6_g_tPhyjP_bDKQFO_Gr16nDXHbOxD9iF2ieLSPjeRusCEwNwcq4cifMxfwYKRUL4XeBifbM97IMdg2apqErhZ72oUs5FYkMAodV/s320/consigliere0438.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrwHW3oip09y3y7kZLjcxq_BqK6R0YPxHAhOL4VMJ6_g_tPhyjP_bDKQFO_Gr16nDXHbOxD9iF2ieLSPjeRusCEwNwcq4cifMxfwYKRUL4XeBifbM97IMdg2apqErhZ72oUs5FYkMAodV/s800/consigliere0438.jpg", "comment_count": 5 }, { "title": "criminal mastermind", "url": "https://cocktailvirgin.blogspot.com/2014/12/criminal-mastermind.html", "published": "2014-12-25T14:18:00.001-05:00", "updated": "2017-07-06T11:15:07.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Harvard & Stone", "year": null }, "categories": [ "amaro", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Four Roses)", "1 oz Amaro Ramazzotti", "1/2 oz Dry Sack Oloroso Sherry (Lustau)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with lemon oil.", "body_text": "1 1/2 oz Bourbon (Four Roses)\n1 oz Amaro Ramazzotti\n1/2 oz Dry Sack Oloroso Sherry (Lustau)\nStir with ice and strain into a coupe glass. Garnish with lemon oil.\nTwo Sundays ago for the cocktail hour, I decided to make one of the recipes that Erick Castro posted on his Instagram from his night bartending at Harvard & Stone in Los Angeles. The Criminal Mastermind caught my attention not only for its name but for its Boulevardier-like composition. Once assembled, it offered a lemon oil aroma that later gave way to orange-tinged grape notes. Next, caramel and grape on the sip led into Bourbon, nutty, and dark-orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAl20FLtuIOopHCrTtbrqQXWLrwPYnAvCtkulyD5oD-yk4hMuIWWTjWcIPzuKiVPQWuumdAEAJBCviRwftpgxXLVScAi7atXAjeclgIiMPXbdYeQqIlh7RpYpN_Qfrm_CMTvCFAH8IHzU/s320/criminalmaster441.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAl20FLtuIOopHCrTtbrqQXWLrwPYnAvCtkulyD5oD-yk4hMuIWWTjWcIPzuKiVPQWuumdAEAJBCviRwftpgxXLVScAi7atXAjeclgIiMPXbdYeQqIlh7RpYpN_Qfrm_CMTvCFAH8IHzU/s800/criminalmaster441.jpg", "comment_count": 0 }, { "title": "royal hawaiian", "url": "https://cocktailvirgin.blogspot.com/2014/12/royal-hawaiian.html", "published": "2014-12-29T08:30:00.001-05:00", "updated": "2025-03-19T09:54:58.723-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Moana Hotel", "year": null }, "categories": [ "gin", "lemon juice", "orgeat", "pineapple juice" ], "ingredients": [ "1 jigger Gin (1 1/2 oz Beefeater)", "1 jigger Pineapple Juice (1 1/2 oz)", "1/3 jigger Lemon Juice (1/2 oz)", "1 tsp Orgeat (1/2 oz BG Reynolds)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1 jigger Gin (1 1/2 oz Beefeater)\n1 jigger Pineapple Juice (1 1/2 oz)\n1/3 jigger Lemon Juice (1/2 oz)\n1 tsp Orgeat (1/2 oz BG Reynolds)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAfter the Criminal Mastermind, I turned to my bookshelf where I reached for my edition of\nBottoms Up\nthat I had not touched in a while. While flipping through the pages, I spotted the Royal Hawaiian from the Moana Hotel in Honolulu. The recipe reminded me of the\nHawaii Cocktail\nbut with lemon juice and orgeat in place of simple syrup, orange bitters, and egg white. The building of the Moana Hotel began in the late 19th century, and when it opened in 1901, it was the first hotel in Waikiki. The Royal Hawaiian though is the name of another hotel on the island that opened in 1927, and perhaps this libation is a tribute cocktail to their neighboring establishment.\nThe Royal Hawaiian began with a lemon and pineapple-driven aroma. Similarly, the sip offered a crisp pineapple flavor that was brightened by the lemon juice. Finally, the swallow shared gin and pineapple notes that finished sweet with nutty orgeat accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhclApGbMtSv7u4ZXzEbY7kkOMMacHmqDIpDEe_YmtyCZ5Y28zyQsSfin6cH6NUYyp5efER9bGf_F4e0siqSW8UxzWrAosnDEHwgCz4j0HO_3SnM43tRMs_YVqJ0mlliR0cDHY0iMNEM2/s320/royalhawaiian447.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhclApGbMtSv7u4ZXzEbY7kkOMMacHmqDIpDEe_YmtyCZ5Y28zyQsSfin6cH6NUYyp5efER9bGf_F4e0siqSW8UxzWrAosnDEHwgCz4j0HO_3SnM43tRMs_YVqJ0mlliR0cDHY0iMNEM2/s800/royalhawaiian447.jpg", "comment_count": 0 }, { "title": "sinnerman swizzle", "url": "https://cocktailvirgin.blogspot.com/2014/12/sinnerman-swizzle.html", "published": "2014-12-30T09:32:00.001-05:00", "updated": "2017-07-06T11:14:00.427-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#russell house tavern", "*original", "bitters (Angostura)", "gin", "lemon juice", "pimento dram", "suze", "vermouth (sweet)" ], "ingredients": [ "1 oz Bombay Dry Gin", "1 oz Cocchi Sweet Vermouth", "1/2 oz Suze Gentian Liqueur", "1/2 oz St. Elizabeth Allspice Dram", "3/4 oz Lemon Juice" ], "instructions": "Build in a Collins glass, fill with crush ice, and swizzle to mix and chill. Top with more crushed ice, garnish with mint sprigs and 5-6 dash Angostura Bitters, and add a straw.", "body_text": "1 oz Bombay Dry Gin\n1 oz Cocchi Sweet Vermouth\n1/2 oz Suze Gentian Liqueur\n1/2 oz St. Elizabeth Allspice Dram\n3/4 oz Lemon Juice\nBuild in a Collins glass, fill with crush ice, and swizzle to mix and chill. Top with more crushed ice, garnish with mint sprigs and 5-6 dash Angostura Bitters, and add a straw.\nWhile looking through the\nDeath & Co. Cocktail Book\nand making the\nPark Life Swizzle\n, I thought about the power of their Swizzle recipe that Death & Co. alum Katie Emmerson paid tribute in her\nCompany Swizzle\nat the Hawthorne. Moreover, it influenced Matt Schrage in making his\nRed Duster Swizzle\nat Brick & Mortar. One of the drinks and flavor combinations that I was still thinking about was Mike Fleming's\nSinnerman\nat West Bridge; the simple combination of sweet vermouth, gentian liqueur, and allspice dram made for a rather good aperitif. I did find it a touch sweet and figured that some citrus would dry it out a little. Or if I added some citrus and made a Swizzle out of it...\nSo I went into work the next day and made a Swizzle variation of the drink. I had not made a gin drink up in a while so I reached for that, but whiskey or especially Scotch might work well here too (or rum if the citrus was switched to lime). For a name, I thought about riffing on the concept of the Sinnerman song by paying tribute to Nina Simone or other performers who helped to make the piece popular. Instead, I decided to pay honor to the original drink that I riffed off of. Once made, it shared a mint and allspice aroma. A lemon and grape sip led into an earthy, gin, and allspice swallow. Like the original, the combination had layers of flavors that revealed themselves as the ice in the drink melted over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinR6FbeqfeBBzqp8m9yZkj7W-gy1IrLBEDdoeR5fjKnjCl97q2NjvrKxLDGUOiSv52rnThyBiH45qNM6HtU3HF1pxFLsyxsjZivUkYOIURp8rnVVKPPhsnQoGJkMBXjy3i9SoSndYTQ472/s320/sinnermanswizzle.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinR6FbeqfeBBzqp8m9yZkj7W-gy1IrLBEDdoeR5fjKnjCl97q2NjvrKxLDGUOiSv52rnThyBiH45qNM6HtU3HF1pxFLsyxsjZivUkYOIURp8rnVVKPPhsnQoGJkMBXjy3i9SoSndYTQ472/s800/sinnermanswizzle.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2014 ::", "url": "https://cocktailvirgin.blogspot.com/2014/12/freds-top-10-cocktail-moments-of-2014.html", "published": "2014-12-31T08:30:00.001-05:00", "updated": "2024-03-17T13:28:27.552-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "pour", "attribution": { "creator": "frederic", "source": "Russell House Tavern", "year": 2014 }, "categories": [ "*yearend" ], "ingredients": [ "1. Still making a living at it" ], "instructions": "Pouring Reign Shaken Not Stirred", "body_text": "In 2010, I was asked what my favorite drink that year was and I decided not only to start a list of my favorite drinks I had out on the town and in at the home bar, but I decided to list the top moments of the previous 12 months.\n1. Still making a living at it\nThe end of this year marks the 19th month of me being at Russell House Tavern with 18 months of that being a full time bartender. I began my run as a barback to get acquainted with the restaurant and the industry and to await an opening on the barstaff. I am thankful for being given this opportunity to make the transition from blogger to bartender. Perhaps my observations\nlast year\nmake better light of it.\n2. Created some drinks\nOver the last year, three of my creations have graced the cocktail menus. The\nEndicott Cobbler\nreplaced the Chutes & Ladders and made it onto the\nSt. George Spirits\nwebpage. The\nMytoi Gardens\nmade it onto the Tiki section of the brunch cocktail menu, and I compete with this in the Diplomatico Rum competition this fall. Finally, the\nAsk the Dust\nScaffa hit not only the menu but the\nDel Maguey Mezcal\nrecipe page. There were several others that I created this year that made the\nblog\nor just my menu notebook.\n3. Got honored in the\nImproper Bostonian\nonce and twice by Gaz Regan\nBack in April, I was one of 12 bartenders to be featured in the\nPouring Reign\narticle by MC Slim JB. The photoshoot part was a novel experience, but the interview was fine since it was done via email. I even wrote up my\nouttakes\n. Moreover, one of my answers about drinks I don't like caused someone to start a\nChowHound\nthread about me (note: I still don't know the difference between a Baybreeze and a Seabreeze without looking it up). Gaz Regan honored me two ways this year. The first was to\ninterview\nme and the second was to include my Chutes & Ladders in this year's\n101 Best New Cocktails\n.\n4. I read a lot\nWhile putting in the hours improves speed, grace, and people skills, there is still a lot of knowledge that needs to be learned from others. My original goal for self-betterment was a book per month and I exceeded that by 50%.\n1. Garrett Oliver's\nThe Brewmaster's Table\n. Great discussion of styles and food pairing ideas. Bought because I heard John Mayer made everyone at Local 149 read it when he was the bar manager there.\n2. Rosie Schaap's\nDrinking with Men\n. A great memoir about finding one's place in the drinking community.\n3. Eric Asimov's\nHow to Love Wine\n. Wine is one of my weakest links in the spirits game, so I sought the wisdom of one of the greats.\n4. Tom Acitelli's\nThe Audacity of Hops\n. An easy to read history of the craft beer revolution, and a great example of how history repeats itself with small brewery blunders and successes.\n5. Randy Mosher's\nTasting Beer\n. An elegant comparison of different beer styles with great charts and graphics including a malt (original gravity) vs. hops comparison of different beer types.\n6. Pete Hamill's\nA Drinking Life\n. A memoir about drinking, coming of age, and aging that came to me via Michael Dietsch's 2012 recommendations.\n7. William Grimes'\nStraight Up or On the Rocks: The Story of the American Cocktail\n. One of the better social and historical overviews on the cocktail.\n8. Lauren Clark's\nCrafty Bastards\n. A New England-focused history of beer then and now from one of the original Boston cocktail bloggers.\n9. Maureen Ogle's\nAmbitious Brew\n. A story of the politics, marketing, and history of America as told through beer.\n10. Jeffrey Morgenthaler's\nThe Bar Book\n. A cocktail book that takes on technique and rationale more than providing a medley of delectable tipple recipes.\n11. Kevin Liu's\nCraft Cocktails at Home\n. A book that takes technique and rationale of cocktails even further... with science! My glass chilling experiments made it in there with a bunch of other nods to this blog as well.\n12. Danny Meyer's\nSetting the Table\n. A must-read book on hospitality and business for anyone in the restaurant industry (or perhaps any business industry, for that matter).\n13. Philip Van Munching's\nBeer Blast\n. One of the clan who imported Heineken into the U.S. tells the successes and follies of big beer such as light beer and Zima, respectively.\n14. Anistatia Miller's\nShaken Not Stirred\n. One of the two tomes on the Martini that discusses history and modern trends.\n15. Michael Dietsch's\nShrubs\n. The book traces shrubs from historical drink to modern cocktail ingredient; I was quite surprised by a long quote of mine taking up all of page 50.\n16. Adam Rogers'\nProof\n. The science of booze all relayed through a handful of thoughtful stories.\n17. Sean Lewis'\nWe Make Beer\n. The culture of microbrewers and their fans told via vignettes and visits.\n18. Talia Baiocchi's\nSherry\n. One part encyclopedia on the style and the producers and one part history of the drink; glad it gave the nod to modern mixologists for reviving a love of sherry. Replete with classic and recent sherry cocktail recipes, too.\n5. Visited new bars\nThe Boston cocktail bar scene grew and I paid my respects this year to\nViale\n,\nFairsted Kitchen\n,\nAlden & Harlow\n,\nAmes Street Deli\n,\nMerrill & Co.\n, and\nHighball Lounge\n. I also finally visited\nBronwyn\n,\nShojo\n, and\nPuritan & Co.\nfor drinks. I am also thankful for all of the older establishments for maintaining their worth for yet another year. Cheers!\n6. I competed and I judged\nSure, I have done my share of participating in contests where you submit recipes and await a result. Save for competing in a\nbitters competition\nback in 2009 at Tales of the Cocktail, everything has been from my computer chair. This year, my\nShadows & Tall Trees\ngot me on stage at the Woodford Bourbon competition over the summer, and my\nMytoi Gardens\ndid rather well at the Diplomatico Rum competition this fall. Definitely learned a lot from the successes and mistakes made in each. This year, I also was on the other side of things for the\nBoston Preservation Society\ncompetition at GrandTen.\n7. Knickebeins happened\nYes, wacky memorable drinks were made. The above egg yolk-laden Knickebein (For more 4-1-1, see\nhere\nor\nhere\n) was one of many things I got away with this year that brought people joy. Some of it was due to people bringing me in gifts that became challenges such as the\nReese's cups\nthat became a Pago-Pago riff on Easter or the New Orleans Oreo Fizz another night. Our bar's brief foray into Fireball brought about the\nFireball Fizz\n.\n8. Got more involved in beer\nBesides attending drinkfests like ACBF and DrinkCraftBeer, I also volunteered at a NERAX event in support of cask beer and volunteered at the opening for Somerville's Aeronaut brewery. I also helped out in a blind taste test of 15 barley wines for a\nBoston.com\narticle. True, not a cocktail, but beer can be sweet, sour, and bitter all rolled into one just like a cocktail.\n9. Got written up, quoted, or acknowledged in a variety of ways\nMy antique-mart hunting led to a vintage bottle of 19th century Boston Punch that led down the road to BullyBoy bringing the concept of\nHub Punch\nback to life. Michael Dietsch's\nShrubs\nbook (see list above) quoted me on shrubs (a full page quote!) as I expanded on my\nnotes about shrubs\npost. Was part of the OnTheBar\narticle\non Your Favorite Bartenders' Favorite Bartenders\" with my outtakes\nhere\n. Also, a fraction of my glassware collection was featured on\nSeriousEats\n.\n10. I survived Boston's Thirst event\nI wished that I had traveled to New Orleans, Portland, or the Bourbon Trail for some of the more national cocktail and spirits weeks, but luckily, a great event was hosted right here,\nBoston Thirst\n. Talks on hospitality, history of rum, and the rise of aperitif culture were all great, as was the opening TheThing which I described in one\narticle\nfor OnTheBar as \"high-class elegance meets low-brow cocktail shenanigans.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh37L6Nmenm-FX3lcDmr7Up45oH1gIFMp6_U6pZwTwSbOBFnGyc1Knjl5z6_BRbBjSe-Apn_Bv0FpFJU5lvp-ulgN-CYpO-zMpVLicIFzip65z0WOeX-Rls52rib1kUtpLf4O5zNjWINqH/s320/fred_tullymask.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0S7Zu8Fl2s5wE7RXIScjANOg0tKVRGTYDd2nyyfrUy6GWPYTuONiHCEeYt_lQjZ34HLRIPLRnNj8qKLLb1Rtc72QF4roTMm1Re7E6d6r-LY8vKpyBq8sH_Hi3J0JHUgnX-q15cGl03eah/s320/backlash_knickebein.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjARuv3V7fbtuyp1ktN_smtdPzFgPFvdhgB6gthyNECFVcYzTq2wWWyCO_5AwQzufGjunzp2W-Bk5oRor1u-mSHCavXDF0D2dUh9SuTXS6qhP9OfXVIA0rcelRT8bLVnfXSGIgGT40NhjC/s320/countderby0139.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh37L6Nmenm-FX3lcDmr7Up45oH1gIFMp6_U6pZwTwSbOBFnGyc1Knjl5z6_BRbBjSe-Apn_Bv0FpFJU5lvp-ulgN-CYpO-zMpVLicIFzip65z0WOeX-Rls52rib1kUtpLf4O5zNjWINqH/s800/fred_tullymask.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2014 (out) ::", "url": "https://cocktailvirgin.blogspot.com/2015/01/freds-picks-for-top-cocktails-of-2014.html", "published": "2015-01-01T08:30:00.000-05:00", "updated": "2019-07-14T13:22:32.435-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "11+2/12+1" ], "instructions": "Top honors for December go to the", "body_text": "In December 2010, someone asked me the difficult question of what was my favorite cocktail of the year, and I was a little lost for words for there were so many. In working out a post for this, I decided to sort it out by dividing the list down by month and also by whether I had them out at a bar or in at home. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. The drinks were organized by when the drink post appeared and not when they were had. Here is the fifth yearly installment with my monthly breakdown for drinks I had out on the town for 2014 with a runner up or two listed. If I had to pick recurrent themes, fortified and aromatized wines like sherry and Pineau des Charentes were rather big, as were Swedish Punsch, Tiki, lower proof aperitif-style drinks, and Manhattan variations.\nJanuary:\nFor the best drink out, I will go with\nBarrel House\nin Beverly's\nCooper\n; the combination of Pineau de Charentes and Averna made for an excellent complement to rye in this Manhattan variant. For runner up, the nod goes to another Pineau de Charentes drink, the\nPinky Ring\nfrom\nKirkland Tap & Trotter\n. While it was described as reminiscent of a Chrysanthemum, it looks more like a Pineau de Charentes-based Puritan.\nFebruary:\nMy nod for February goes to a simple but elegant number with a strange name of numbers, the\n11+2/12+1\nat the\nCitizen Public House\n. Two ingredients that balance each other so well plus bitters and a twist; the post explains the bizarre name. For runners up, I was torn between the subtleties of the\nHawthorne\n's\nCardo Bendito\n's lightly herbal tequila Manhattan of sorts and\nEstragon\n's sherry Tiki, the\nFangataufa\n.\nMarch:\nA Swizzle with Madeira and Campari caught my attention for March, namely\nBrick & Mortar\n's\nRed Duster Swizzle\n(pictured above). For runner up, I chose another Campari libation,\nEastern Standard\n's\nMela Rose\nwhich smooths out the bitter Campari with egg white and fruit notes.\nApril:\nI narrowed the month down to three contenders, and I selected the\nLaughing Boy\nat\nDeep Ellum\n; Fernet and Meletti pair well together here and are softened over time with salt done Little Giuseppe style. For runners up, I chose a pair of Swedish Punsch drinks.\nMerrill & Co.\n's\nBattle Over Dutch\nworked the punsch between sherry and cacao notes, and\nRussell House Tavern\n's\nPoppin' Tags\nworked the punsch into a Negroni-Americano hybrid of sorts.\nMay:\nMy pick for May was also Tales of the Cocktail's pick for the year,\nBackbar\n's\nHurricane Caesar\n; the drink prospered from the Campari-passion fruit pairing that integrated over time via a Campari float. The choice for runner up was tougher with\nKirkland Tap & Trotter\nbringing a Tiki-Rum Corpse Reviver #2 mashup called the\nTidbit\n.\nJune:\nAnother challenging month to pick a winner, but\nFairsted Kitchen\n's\nGiuseppe's Lady\n(pictured above) elegantly merged a a Little Giuseppe and a Pink Lady. The secondary honors go to the\nBaldwin Room\nat\nSichuan Garden II\nwith a tropical take on the Room With A View called the\nMother of Turin\nand to the\nBarrel House\nin Beverly's equal parts number,\nAgainst the Strain\n.\nJuly:\nInstead of choosing a winner, I'll give co-top honors to\nSarma\n's riff on the Prizefighter called the\nPugilist\n(pictured below) that successfully beats down Fernet Branca into an unsurly ingredient and to\nEstragon\n's complex and floral Hurricane-like\nTempest\n.\nAugust:\nThe most notable drink of August was\nThe Murder of Dutch Schultz\nat\nStoddard's\n. This tribute to Murder, Inc. utilized sherry to great effect to tie together Genever and cacao-Curaçao flavors.\nSeptember:\nTorn between two for top pick.\nEstragon\n's\nZaragoza\npaired Campari-cacao flavors that were de-bittered by a pinch of salt and\nBarrel House\nof Beverly's Manhattan variation the\nKilling Floor\nthat vaguely reminded me of a Brooklyn minus the Maraschino. For runner up, another Negroni-Americano hybrid of sorts caught my taste buds,\nNo. 9\n's\nTorino Retiree\nin a crushable summertime delivery.\nOctober:\nMy nod for October goes to a crafty room temperature cocktail at\nBackbar\ndubbed the\nMissing Link\n. As a second place for the month, I'm picking a Tiki drink that reminded me of a Mr. Bali Hai and a Pago Pago fused into one,\nCitizen Public House\n's\nJungle Madness\n.\nNovember:\nHonors for the month go to \"Fall in a glass,\" also known as\nAlden & Harlow\n's\nPort of Call\n(pictured above) with apple, Madeira, and spice notes in the mix. For runners up, the quirky, earthy, and herbal\nMaximo Blue\nat\nBronwyn\nand the\nViale\nhouse Negroni riff, the\nEldridge\nwere notable.\nDecember:\nTop honors for December go to the\nBaldwin Room\nat\nSichuan Garden II\nwith another drink that pairs passion fruit and Campari except here accented by yuzu in the\nForbidden Fruit\n. The two runners up fall to the\nIndependent\n's\nRainy Dayz\nand\nWest Bridge\n's\nSinnerman\n.\nSo there are my 29 best drinks of 2014 that I had out spread out over 21 establishments across town. There were certainly ones that got edged out that I wish I could mention, but the scope of this post was kept tight (although not as tight as a top 12 would have been). I am looking forward to what 2015's list will bring. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CS4Go09haFGB5sx797J6bjbBe9UWGZbnLikzDjWZyfgVkH_0jsLRQATWfs24olLWsiaeZIwmoHSST1k9EnoUwmNkR1-OxNCIGsiLHetqtU4g8cyeH3jKPtgDDtixZrN11XH2PvOy8qYj/s320/reddustersw0047.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0x-v98FRwOASBVnvTyz4igd-BHhTKFSQF-ciqJsK0g-6nzbi-kLCfxtftb8TLyBWfY7cztQbvgrnE1hfSTCAcOYQ1lVROK-N65NggK7v2tsYRE58zC8ZZecVN4kelTRjo1XKDg-yrHm5J/s320/guiseppylady0133.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVC2LX3pvdJ9uijiLR8XB_IHhpToNmgq4IRoxLJY1W5-3mgd3XueJiQA-rAuduE5kzlbl2VzgnxcvU9Dke3OD1dSZUAnO1bnpHq0gCQxlnIz2chNeEleuai7-IaAQtMFS31OATOFjPXSuT/s320/pugilist0178.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvf5MavYkv3H10tav9j783Jb8BUNTtGy_5uqBF06moyDA00P5l16oQjRS8PsqBeHVrtqgkZZ_feFYoSif2X5DpnAZwYC6FA12Aa0XGNhzmcq9QRtfyeLoSHl3Bx-m2Qox5W3CQZvFZkoc/s320/portofcall0284.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CS4Go09haFGB5sx797J6bjbBe9UWGZbnLikzDjWZyfgVkH_0jsLRQATWfs24olLWsiaeZIwmoHSST1k9EnoUwmNkR1-OxNCIGsiLHetqtU4g8cyeH3jKPtgDDtixZrN11XH2PvOy8qYj/s800/reddustersw0047.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2014 (in) ::", "url": "https://cocktailvirgin.blogspot.com/2015/01/freds-picks-for-top-cocktails-of-2014-in.html", "published": "2015-01-02T08:30:00.001-05:00", "updated": "2024-03-17T13:28:13.867-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "75th Anniversary Edition of Mr. Boston" ], "instructions": "combines genever, Cynar, and Grand Marnier rather well.", "body_text": "I will complete my fifth annual trilogy of year end wrap up posts by picking out the best recipes we tried at our home bar this year. I used to also tack on the best of my own creations at the end of the post, but I think I covered that in the first part of the trilogy. Thus, this list is dedicated to the best recipes created by bartenders, living, deceased, and unknown, from around the world all brought to me at my home bar (where pants are optional).\nJanuary:\nThe top two drinks of the month were Dee Allen's\nBitter Stripper\n, a White Negroni variation from Gaz Regan's\nNegroni\nbook, and Brian Summers'\nChicago Typewriter\n, a Genever and rye tribute to the Thompson submachine gun that I spotted on the Bols Bartending Facebook page.\nFebruary:\nThe month's nod goes to a drink that pre-dated the name for the Vodka Martini also known as the Kangaroo. This\nKangaroo\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\nis like a gussied up Puritan. For runner up, Erik Carlson's\nPrimrose Hill\n(pictured below) that I spotted in\nImbibe Magazine\nwas a solid Martini variation that had aspects of the Martinez and Hanky Panky playing out (with dry vermouth instead of sweet though).\nMarch:\nMy mind returns to the\nWest Indies Punch\nthat I found in Trader Vic's\nBook of Food & Drink\n; guava paste brought out aspects of Jerry Thomas' Barbados Punch, and green tea and Madeira did no harm here either. For second nod, the sherry Negroni riff the\nHaberdasher\nfrom Josh Harris and Scott Baird as appears in\nThe Art of the Shim\nbook. Also for second nod, the quirky and intense\nLouis Special\nfrom 1940's\nThe How and When\nequal parts the gin, Chartreuse, and Benedictine in a very modern style.\nApril:\nThe hands down recipe for April is Meaghan Montagano's\nPersephone\nthat I spotted on the\nShakeStir\nwebsite; it possessed a sparkling Seelbach-Lucien Gaudin sort of magic.\nMay:\nI went classic with my top choice of the month with the\nFedora\nthat sporadically gets ordered at work. Since I have never made one of these Sidecars with the brandy split with Jamaican rum and Bourbon for the blog, I went ahead and merged recipes from Harry Johnson's 1882\nNew and Improved Bartender's Manual\nand Stan Jones'\nComplete Barguide\n. Runner up was a sadly unattributed recipe from\n75th Anniversary Edition of Mr. Boston\ncalled\nCount Camillo's Paloma\n(pictured below) -- yes, a tequila Negroni lightened with grapefruit soda!\nJune:\nA tough two to pick a winner, but the\nBone Machine\nfrom Jeff Lyon via\nLiquor.com\nmade for an elegant Manhattan variation with sherry and a pair of herbal liqueurs as accents. For a runner up in this tight race,\nDoff Your Hat\nfrom David Willhite via\n75th Anniversary Edition of Mr. Boston\ncombines genever, Cynar, and Grand Marnier rather well.\nJuly:\nThe nod for July goes to the Seelbach variation,\nHandbook for the Recently Deceased\n, created by Timothy Miner that I spotted on the\nOnTheBar\napp; the drink's name and movie allusion does not hurt its standing either. For second tier awards, Roman Milotivy's\nVisionary Cocktail\nfrom\nWorld's Best Cocktails\nwas rather good with my gin-for-vodka substitution, but it might have taken the lead for July with a dark rum sub instead.\nAugust:\nAnother tough month to narrow winners down, but in the end the\nLizard King\nfrom Carlos Garcia and CM Almeida via the\nOnTheBar\napp had alluring funky notes in Tiki format. For runners up, there was the more classic feeling\nAutumn Leaves\n, a Jeffrey Morgenthaler recipe I spotted in the\n75th Anniversary Edition of Mr. Boston\n, and the modern eccentric riff\nHaji Sling\n(pictured below), Ian Loh's Angostura-heavy Singapore Sling variation from Gary Regan's\n101 Best New Cocktails\n.\nSeptember:\nTwo Tiki recipes got my attention this month. The winner was\nThe Valdez\nfrom Parker Girard via the\nOnTheBar\napp that he describes as a cross between a Daiquiri, Jungle Bird, and Corn and Oil. Second nod goes to a classic Tiki from Beachbum Berry's\nPotions of the Caribbean\n, namely Joe Scialom's\nSol y Sombra\nfrom 1957.\nOctober:\nFor top dog of October, I picked Amanda Elder's\nMidnight Matinee\nfrom this year's Vinos de Jerez Cocktail Competition due to its elegance and flavor complexity. For runners up, there was Eryn Reece's\nBroken Oath\nfrom the\nDeath & Co. Cocktail Book\nwith more sherry love -- this time with mezcal and espresso liqueur. And there was the\nKentucky Island\n(pictured below), a Bourbon tiki number from\nSanctuaria, the Dive Bar of Cocktail Bars\nbook.\nNovember:\nA quirky drink from\nPioneers of Mixing at Elite Bars: 1903-1933\ncalled the\nChauncy Depew\ncaught my attention; the best way to describe it is a sherry Japanese! With the right nutty sherry-orgeat pairing, the idea is more solid than the Japanese Cocktail itself. The runner up for November stuck with the fortified wine idea with the\nVermouth Cocktail\nfrom The Only William's 1891\nThe Flowing Bowl\n.\nDecember:\nTied for drink of the month are Erick Castro's hot toddy Boulevardier riff, the\nBabbo's Toddy\nvia his Instagram, and Leo Robitschek's agave-sherry drink, the\nRepossession\nvia Talia Baiocchi's\nSherry\nbook. For a secondary nod approval, I picked Theo Lieberman's\nThird Bird\nvia the Amaro Montenegro Facebook page; this Tiki libation riffed on the Jungle Bird but added cacao and utilized a less bitter amaro in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzYCfmyt5HK1BrY4fYfMg6RN1UH9MQsj8RSAxnI5SPMF7UTEH5jIYc8ZWiymPaiDPW3V45XP3vGmkkJRxBAf6L8UQ6Pn0_3PJRhylmsxWwaT7PF-TpQUHfTYVORhXRsOCyjsQ5tKOwUxY/s320/primrose0020.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyYo8C4VAA7wL5DLsSJIaEMBoGMNz93dYbsEEnvkdf0XZUJPgnMyKaB-RsJUt7pVzCFLzDucXx_ohYL73-g_P8aYi-b9lr0B5v6NUqwWhAklr12hSZNSccyQKIsaPbquk4K5GpJnKS3vz/s320/countcamillo0084.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfQdObXal5wo55Vw_fSCYDGjAuLh5sZPDCQShypsUEpjGLQQmosP21VKAs16cpMQDjZBuixkDaGb4rHD5LqYbP3OJ_kiSO5xkY8WWASEXcptoWTySORJG6VrVnD0EdN5_wwwd-uZMRyyN/s320/hajisling0203.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoetyLVsy0aj12bhXPlU0E18nwkDu6uhAXBonSmJV7cqIah0hziwjLirSDWDOHS48VvCmyDk_onUqVQX-GVhbvFkrB43Imz2mAVbv25GPwHGzYGWuKq_Lad_p1NL_i2EV0WadckbO1PNF/s320/kentuckyisland0253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzYCfmyt5HK1BrY4fYfMg6RN1UH9MQsj8RSAxnI5SPMF7UTEH5jIYc8ZWiymPaiDPW3V45XP3vGmkkJRxBAf6L8UQ6Pn0_3PJRhylmsxWwaT7PF-TpQUHfTYVORhXRsOCyjsQ5tKOwUxY/s800/primrose0020.jpg", "comment_count": 0 }, { "title": "pineapple project", "url": "https://cocktailvirgin.blogspot.com/2015/01/pineapple-project.html", "published": "2015-01-05T09:28:00.001-05:00", "updated": "2025-11-10T17:55:53.865-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "amesstreet" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kyle Powell", "source": "Russell House Tavern", "year": null }, "categories": [ "#amesstreet", "absinthe", "chartreuse (green)", "chartreuse (yellow)", "lemon juice", "maraschino", "pineapple juice", "scotch" ], "ingredients": [ "1 oz Pineapple Juice", "1/2 oz Green Chartreuse", "1/2 oz Yellow Chartreuse", "1/2 oz Laphroaig 10 Year Scotch", "1/4 oz Maraschino Liqueur", "1/2 oz Lemon Juice", "1 dash Absinthe" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Pineapple Juice\n1/2 oz Green Chartreuse\n1/2 oz Yellow Chartreuse\n1/2 oz Laphroaig 10 Year Scotch\n1/4 oz Maraschino Liqueur\n1/2 oz Lemon Juice\n1 dash Absinthe\nShake with ice and strain into a coupe glass.\nA few Tuesdays ago, I made my way to Ames Street Deli where I asked for the Pineapple Project from the menu. Bar manager Joe Cammarata attributed the recipe to Kyle Powell at Russell House Tavern which was his spin on the neo-classic\nLaphroaig Project\nfrom Bourbon & Branch. Kyle and Joe later worked together at Backbar where this drink appeared as a drink of the day. The drink was originally made with Russell House Tavern's peach bitters; since they lacked those, they honed in on the anise notes in the bitters and opted for absinthe as a substitute.\nThe Pineapple Project began with a smoky, pineapple, and herbal aroma. The sip was rather fruity from the lemon and pineapple juices, and the swallow shared smoky, fruity, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhz9Qj3eXG_DgRfvSMgqDZJszEaBiQ6e81caVKRUINpRSHUe8Q_3Yu78h-_EmpPH80VNHCQS-gMzNvTzI_egDMEVxHy3C2ijZIe_eRq5i4gkItl3to6EUnhbHorKUiZpeS6dkNYya_lB0/s320/pineappleproj448.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhz9Qj3eXG_DgRfvSMgqDZJszEaBiQ6e81caVKRUINpRSHUe8Q_3Yu78h-_EmpPH80VNHCQS-gMzNvTzI_egDMEVxHy3C2ijZIe_eRq5i4gkItl3to6EUnhbHorKUiZpeS6dkNYya_lB0/s800/pineappleproj448.jpg", "comment_count": 2 }, { "title": "little sinner", "url": "https://cocktailvirgin.blogspot.com/2015/01/little-sinner.html", "published": "2015-01-06T09:28:00.001-05:00", "updated": "2017-07-06T10:57:30.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "absinthe", "bitters (orange)", "quinquina", "sherry", "suze" ], "ingredients": [ "2 oz Amontillado Sherry", "1 1/2 oz Bonal Quinquina", "1/2 oz Avèze Gentiane Liqueur", "2 dash Orange Bitters", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with absinthe. Garnish with an orange twist.", "body_text": "2 oz Amontillado Sherry\n1 1/2 oz Bonal Quinquina\n1/2 oz Avèze Gentiane Liqueur\n2 dash Orange Bitters\n1 pinch Salt\nStir with ice and strain into a rocks glass pre-rinsed with absinthe. Garnish with an orange twist.\nA few Mondays ago, we made our way down to the South End to have dinner at Estragon. For a first drink, I skimmed bartender Sahil Mehta's drink note book, and spotted the Little Sinner that was his drink of the day towards the end of November. Once mixed, the Little Sinner presented an orange, grape, and absinthe aroma. The grape continued on into the sip, and this was followed by a nutty swallow and an earthy finish with soft lingering gentian notes. The coldness and pinch of salt helped to mellow the flavors here, and as it warmed up, the bitter aspects of Bonal and Avèze that I find so alluring began to increase. Overall, the Little Sinner worked rather well as an aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFch5X2z7a9bRgGGG0ket9wZvYhKIkbFBhBhrXpED5_U4K0qP99y23amu8D9Laq35pCpeNfyvZ_JnXzfDj1xyvud0Gk-BnwpK3oe5SqFnJ9dRnlzPMgoNnOJ5_mxTky9GqmR-OGTI1WD5/s320/littlesinner451.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFch5X2z7a9bRgGGG0ket9wZvYhKIkbFBhBhrXpED5_U4K0qP99y23amu8D9Laq35pCpeNfyvZ_JnXzfDj1xyvud0Gk-BnwpK3oe5SqFnJ9dRnlzPMgoNnOJ5_mxTky9GqmR-OGTI1WD5/s800/littlesinner451.jpg", "comment_count": 0 }, { "title": "[sagarno scaffa]", "url": "https://cocktailvirgin.blogspot.com/2015/01/sagarno-scaffa.html", "published": "2015-01-07T15:29:00.000-05:00", "updated": "2017-07-06T10:56:19.778-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": "room temperature", "glassware": "cocktail glass", "technique": "build", "attribution": { "creator": "Sahil Mehta", "source": "Instagram", "year": null }, "categories": [ "#estragon", "*room temperature", "calvados", "ginger liqueur", "sherry", "strega" ], "ingredients": [ "1 oz Daron Calvados", "1 oz Amontillado Sherry", "3/4 oz Strega", "1/4 oz Domaine de Canton Ginger Liqueur" ], "instructions": "Build in a cocktail glass", "body_text": "1 oz Daron Calvados\n1 oz Amontillado Sherry\n3/4 oz Strega\n1/4 oz Domaine de Canton Ginger Liqueur\nBuild in a cocktail glass\nwithout ice\n, and stir to mix. Twist a lemon peel over the top. Note: this is a room temperature cocktail.\nFor a second drink at Estragon, I spotted a room temperature recipe on Sahil Mehta's Instagram that was his drink of the day on December 8th. With apple brandy, nutty sherry, and spiced and herbal liqueurs in the mix, I was definitely game to try this Scaffa. Once built, it showcased apple, ginger, and spice aromas at first, and later it gave forth more lemon and grape notes. The apple and grape continued on into the sip, and the swallow began with Strega's herbal offerings and ended with a ginger finish. Still lacking a name, I dubbed this one the Sagarno Scaffa to pay tribute to the Basque country's long history of making delicious apple ciders. Sagarno literally means \"apple wine\" which seems fitting here since the drink contains an apple distillate and a fortified wine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDhBp3Bc-Fl4I1DXEWRu1LnwhkRBaDi56nT-LMLK5yltTHs-eQZqIBpNd87Rmdsh0UxsbgJsp3tPTDjpvBMHJmaC8FEH79WWvIGM-aJohmCMhauYxQKn8TZGRBjSQxGvdKGCWb0DqbV-P/s320/estragonscaffa452.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDhBp3Bc-Fl4I1DXEWRu1LnwhkRBaDi56nT-LMLK5yltTHs-eQZqIBpNd87Rmdsh0UxsbgJsp3tPTDjpvBMHJmaC8FEH79WWvIGM-aJohmCMhauYxQKn8TZGRBjSQxGvdKGCWb0DqbV-P/s800/estragonscaffa452.jpg", "comment_count": 0 }, { "title": "betty carter", "url": "https://cocktailvirgin.blogspot.com/2015/01/betty-carter.html", "published": "2015-01-08T09:20:00.000-05:00", "updated": "2017-07-06T10:55:49.166-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Natasha David and Jeremy Oertel", "source": "Berlyn", "year": null }, "categories": [ "amaro nonino", "lemon juice", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Bulleit)", "3/4 oz Pedro Ximenez Sherry (Lustau)", "1/2 oz Amaro Nonino (Averna)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Bulleit)\n3/4 oz Pedro Ximenez Sherry (Lustau)\n1/2 oz Amaro Nonino (Averna)\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nTwo Fridays ago, I turned to Talia Baiocchi's\nSherry\nbook for a recipe to begin the cocktail hour. The one that caught my eye was created by Natasha David and Jeremy Oertel for the drink list at Berlyn in Brooklyn (which is where one of my old coworkers Caleb Linton, the one that created the\nPoppin' Tags\n, works, and apparently one of David Wondrich's favorite hangouts in the City). Their drink, the Betty Carter, is their tribute to the American jazz singer as a Whiskey Sour variation. The two put the amaro in the mix to span the low notes of the sherry and Bourbon and the high notes of the lemon juice.\nThe Betty Carter proffered a raisiny aroma from the sherry that was brightened by the citrus notes. Next, a crisp caramel and raisin sip gave way to a tart whiskey swallow replete with herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYmcUBZNDY5PkFk6_LpRZTUpsm5w-wWBxXmaXYWw_Uyfm3XNlEv3bpBiWMH5EoC0ZxT4H66OdxhDQWvifQ89UYSVTtoE_bFX1gyKhH8qI2JVvo0MDxKnB4rciz-fswGQYxLQUdJnGVxBx/s320/bettycarter0453.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=160774581X" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYmcUBZNDY5PkFk6_LpRZTUpsm5w-wWBxXmaXYWw_Uyfm3XNlEv3bpBiWMH5EoC0ZxT4H66OdxhDQWvifQ89UYSVTtoE_bFX1gyKhH8qI2JVvo0MDxKnB4rciz-fswGQYxLQUdJnGVxBx/s800/bettycarter0453.jpg", "comment_count": 0 }, { "title": "night owl", "url": "https://cocktailvirgin.blogspot.com/2015/01/night-owl.html", "published": "2015-01-10T20:47:00.000-05:00", "updated": "2017-07-06T10:55:11.911-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alex Day", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "batavia arrack", "cognac", "punt e mes", "sherry" ], "ingredients": [ "2 oz Pierre Ferrand Ambre Cognac (Foret Brandy)", "1/2 oz Punt e Mes", "1/2 oz Lustau East India Solera Sherry", "1/4 oz Batavia Arrack" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Pierre Ferrand Ambre Cognac (Foret Brandy)\n1/2 oz Punt e Mes\n1/2 oz Lustau East India Solera Sherry\n1/4 oz Batavia Arrack\nStir with ice and strain into a coupe glass.\nAfter the Betty Carter, I turned to the\nDeath & Co. Cocktail Book\nand spotted the Night Owl. The recipe was crafted by Alex Day in 2009 as a Manhattan riff that utilizes a touch of Batavia Arrack for complexity all without making it too funky. I think that I was drawn in by the combination of sherry and Punt e Mes to back the brandy base, and it seemed like the right time of the night to have a Manhattan-like drink.\nOnce mixed, the Night Owl presented a raisiny grape aroma that preceded the grape sip. Next, the swallow began with the brandy flavors and continued on to Punt e Mes' bitter notes and a funky and drying Batavia Arrack finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBnE5bab_53N3SaRvgANXlMUY9z3_QNPvgvuP5xwbYz1iJ8wKNZfDwAoduF69O_TBaptNbx8WOcjteU9WdLhh6nE2kx44Jz2Z-2ohB7QpRo5MH6NLsa1Ix-yBkyBFGNa5H-fcsYk1gou9/s320/nightowl0455.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1607745259" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBnE5bab_53N3SaRvgANXlMUY9z3_QNPvgvuP5xwbYz1iJ8wKNZfDwAoduF69O_TBaptNbx8WOcjteU9WdLhh6nE2kx44Jz2Z-2ohB7QpRo5MH6NLsa1Ix-yBkyBFGNa5H-fcsYk1gou9/s800/nightowl0455.jpg", "comment_count": 0 }, { "title": "twin six cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/01/twin-six-cocktail.html", "published": "2015-01-12T09:33:00.000-05:00", "updated": "2017-07-06T10:54:28.735-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "egg white", "gin", "grenadine", "vermouth (sweet)" ], "ingredients": [ "1 jigger El Bart Gin (1 1/2 oz Tanqueray)", "1/2 jigger Sweet Vermouth (3/4 oz Cocchi)", "1 dash Grenadine (1/2 oz)", "3 slice Orange", "1 Egg White" ], "instructions": "Shake with ice and strain into a wine glass (a coupe glass with an orange twist).", "body_text": "1 jigger El Bart Gin (1 1/2 oz Tanqueray)\n1/2 jigger Sweet Vermouth (3/4 oz Cocchi)\n1 dash Grenadine (1/2 oz)\n3 slice Orange\n1 Egg White\nShake with ice and strain into a wine glass (a coupe glass with an orange twist).\nTwo Mondays ago, I began the cocktail hour by reaching for one of my older books, a reprint of Hugo Ensslin's 1916\nRecipes for Mixed Drinks\n. There, I spotted the Twin Six Cocktail and was lured in by the orange slices in the shake as Sam Ross later did with his\nToo Soon?\n. The drink name most likely refers to the Packard Twin Six line of American luxury cars that were launched around the time the book was written, and the car also inspired the\nPackard Twins\nas found in the 1934\nAngostura Recipes\nbook. The Twin Six Cocktail once it hit the 1930\nSavoy Cocktail Book\ndropped the orange slices in the shake to regular orange juice though.\nOnce shaken and strained, the Twin Six Cocktail presented a bright orange aroma from the twist. A creamy sip shared candied orange flavors and almost berry-like aspect from the combination of vermouth and grenadine. Finally, the gin and bitter orange peel notes on the swallow were somewhat reminiscent of Campari.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihN2Cdpd0p8knL8MkJ82rIIeqCiWK2Qc1pEE5waB0cJJ1zntLAH8Nv4mLF2g2mq8Ga40WxH25dDu_UxDclViMgE_IzvkBg42WSglvAPh5HkjW3QKzdiH4RwOfzOgGX2jF7gFyNRQXB82rg/s320/twinsix0459.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihN2Cdpd0p8knL8MkJ82rIIeqCiWK2Qc1pEE5waB0cJJ1zntLAH8Nv4mLF2g2mq8Ga40WxH25dDu_UxDclViMgE_IzvkBg42WSglvAPh5HkjW3QKzdiH4RwOfzOgGX2jF7gFyNRQXB82rg/s800/twinsix0459.jpg", "comment_count": 0 }, { "title": "luna de cosecha", "url": "https://cocktailvirgin.blogspot.com/2015/01/luna-de-cosecha.html", "published": "2015-01-13T09:16:00.000-05:00", "updated": "2017-07-06T10:53:59.632-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Justin Noel", "source": "Chilled Magazine", "year": null }, "categories": [ "creme de cacao", "cynar", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Espolon Añejo Tequila (Reposado)", "3/4 oz Cocchi Sweet Vermouth", "1/4 oz Cynar", "1/4 oz Creme de Cacao (Marie Brizard)" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a cherry.", "body_text": "1 1/2 oz Espolon Añejo Tequila (Reposado)\n3/4 oz Cocchi Sweet Vermouth\n1/4 oz Cynar\n1/4 oz Creme de Cacao (Marie Brizard)\nStir with ice and strain into a cocktail coupe. Garnish with a cherry.\nAfter the Twin Six Cocktail, I decided to make a recipe that I spotted in the most recent issue of\nChilled Magazine\ncalled the Luna de Cosecha. The drink was created by Justin Noel of 1534 in New York, and it seemed worthy of making since both Cynar and crème de cacao partner so well with tequila. However, I had not had them both paired with agave in the same drink; in fact, the only drink that combined forces of Cynar and crème de cacao that I can recall was Colin Shearn's\nTransatlantic Giant\nwith rum and whiskey as the base. Once prepared, the Luna de Cocecha proffered tequila and cacao aromas. A grape like sip led into an agave swallow with a minty, chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-edcYRGTrIqbUj8KbmJnP4efEkEmIRVGmV_6HsxTj82dFYBIQJrEzc7Du6KWlTl2D5yflbH84IaD5KUpRBhN_UOEQVM65yaBkgH4-DomIXv0LpM51O0Jg8toalqFjFN7ICuKYHZGf9fQ/s320/lunacosecha0461.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-edcYRGTrIqbUj8KbmJnP4efEkEmIRVGmV_6HsxTj82dFYBIQJrEzc7Du6KWlTl2D5yflbH84IaD5KUpRBhN_UOEQVM65yaBkgH4-DomIXv0LpM51O0Jg8toalqFjFN7ICuKYHZGf9fQ/s800/lunacosecha0461.jpg", "comment_count": 2 }, { "title": "turn signal", "url": "https://cocktailvirgin.blogspot.com/2015/01/turn-signal.html", "published": "2015-01-14T15:29:00.000-05:00", "updated": "2017-07-06T10:53:25.467-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sean Hoard and Daniel Shoemaker", "source": "Imbibe Magazine", "year": null }, "categories": [ "campari", "grapefruit juice", "raspberry syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz High Proof Bourbon (Fighting Cock 103)", "1 oz Grapefruit Juice (freshly squeezed Ruby Red)", "1/2 oz Campari", "1/2 oz Raspberry Gomme Syrup (Royal Rose Raspberry Syrup)" ], "instructions": "Shake with ice and strain into an ice-filled rocks glass. Garnish with an orange twist. Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 oz High Proof Bourbon (Fighting Cock 103)\n1 oz Grapefruit Juice (freshly squeezed Ruby Red)\n1/2 oz Campari\n1/2 oz Raspberry Gomme Syrup (Royal Rose Raspberry Syrup)\nShake with ice and strain into an ice-filled rocks glass. Garnish with an orange twist.\nA few Tuesdays ago, I decided to make a drink that I spotted in the January/February issue of\nImbibe Magazine\ncalled the Turn Signal. The recipe was attributed to Sean Hoard and Daniel Shoemaker of Portland, Oregon's Commissary, a juicing and syrup-making company founded by that duo who also have roots at the Teardrop Lounge. The combination of overproof Bourbon, Campari, and raspberry reminded me of Russell House Tavern's offering for Negroni Week, namely Sam Gabrielli's The Palazzo:\nThe Palazzo\n• 1 oz Beefeater Gin\n• 1 oz Campari\n• 1/2 oz St. George's Raspberry Liqueur\n• 1/2 oz Booker's Bourbon\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nOnce prepared, the Turn Signal shared an orange and grapefruit aroma. On the sip, the raspberry and grapefruit flavors mingled, while on the swallow, the Bourbon's barrel notes paired well with Campari's bitter orange flavors. Overall, the bitter bite of Campari complemented the tartness of the raspberry in the syrup rather elegantly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8sXwymihD9e2ogXwRRl8eO0Uc9-5VmzPoX7QG8Y7fVv-WUl6bHHkr6QYdXepsPTKEVgqG4208N5p2vwSKJrAQxDe4MPFHRLN7kz25_ZrZO1nLhDz014HEpbsuU-CEUGlC5s-RX-PVMZk/s320/turnsignal0463.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8sXwymihD9e2ogXwRRl8eO0Uc9-5VmzPoX7QG8Y7fVv-WUl6bHHkr6QYdXepsPTKEVgqG4208N5p2vwSKJrAQxDe4MPFHRLN7kz25_ZrZO1nLhDz014HEpbsuU-CEUGlC5s-RX-PVMZk/s800/turnsignal0463.jpg", "comment_count": 1 }, { "title": "improper scaffa", "url": "https://cocktailvirgin.blogspot.com/2015/01/improper-scaffa.html", "published": "2015-01-15T20:33:00.000-05:00", "updated": "2017-07-06T10:52:33.773-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "*room temperature", "amaro", "bitters (Angostura)", "cognac", "maraschino", "pear liqueur" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "1/2 oz Cardamaro", "1/2 oz St. George Spiced Pear Liqueur", "1/2 oz Maraschino Liqueur", "1/2 oz Water", "1 dash Angostura Bitters" ], "instructions": "Build in a rocks glass and stir briefly", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n1/2 oz Cardamaro\n1/2 oz St. George Spiced Pear Liqueur\n1/2 oz Maraschino Liqueur\n1/2 oz Water\n1 dash Angostura Bitters\nBuild in a rocks glass and stir briefly\nwithout ice\nto mix. Note: This is a room temperature cocktail.\nTwo Fridays ago, I ventured down to Backbar after my shift. For a first drink, I asked bartender Look Theres for the Improper Scaffa off of their menu's Tradesman section. Look attributed the recipe to bar manager Sam Treadway with help, suggestions, and tweaks provided by other members of the Backbar staff. Bartender Melinda Maddox later came by and explained the drink name and concept. First, it is not a Scaffa, but an improper one, since Scaffas do not contain a water component such as the one included here. Second, Scaffas are improper cocktails, since cocktails require at a minimum spirit, sugar, water (which can include ice melt during mixing), and bitters. Backbar also utilized a similar concept in their\nMissing Link\nroom temperature libation.\nThe Improper Scaffa began with a brandy and pear aroma with hints of nutty cherry from the Maraschino liqueur. The sip was viscous in mouthfeel but not sweet since the spirits' heat helped to neutralize the sugar content's effects; moreover, the sip shared vague fruit notes. Finally, the swallow presented the majority of the fruit flavors by way of a combination of pear and Maraschino with an allspice, clove, and cinnamon-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFArca-eaZVEFEW-THb5ao0fFrNi63PTfQBJT2-1SXrAb47GjQ0_FWoQXg7FxbtVAWF0GQWZ2NJDW7KiLruurIK3p9y9TfCmh3RZ7-OOgUV6Ep1hE-nTftnrh_Dk0GSZkcuaqB_Nc-v3Od/s320/improperscaffa0464.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFArca-eaZVEFEW-THb5ao0fFrNi63PTfQBJT2-1SXrAb47GjQ0_FWoQXg7FxbtVAWF0GQWZ2NJDW7KiLruurIK3p9y9TfCmh3RZ7-OOgUV6Ep1hE-nTftnrh_Dk0GSZkcuaqB_Nc-v3Od/s800/improperscaffa0464.jpg", "comment_count": 0 }, { "title": "trinidad & toboggan", "url": "https://cocktailvirgin.blogspot.com/2015/01/trinidad-toboggan.html", "published": "2015-01-16T09:30:00.001-05:00", "updated": "2017-07-06T10:51:50.996-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Look Theres", "source": null, "year": null }, "categories": [ "#backbar-journeyman", "amaro", "bitters (Angostura)", "lemon juice", "orgeat", "rum" ], "ingredients": [ "3/4 oz Angostura Bitters", "1/2 oz Braulio Amaro", "1/4 oz Smith & Cross Rum", "3/4 oz Orgeat", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with grated nutmeg.", "body_text": "3/4 oz Angostura Bitters\n1/2 oz Braulio Amaro\n1/4 oz Smith & Cross Rum\n3/4 oz Orgeat\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with grated nutmeg.\nFor a next drink, I requested the Trinidad & Toboggan from bartender Look Theres which was subtitled on the menu as \"see what we did there? drink lots of Angostura bitters with winter flavors!\" Fortuitously, it was bartender Look's creation, and he explained how the drink came about. One night, he had a guest who was amazed with the Angostura Bitters-heavy\nTrinidad Sour\nand also interested in Amaro Braulio. Look threw the two together and was pleased with the first pass results; it did require a touch of tinkering, and the improved version is what appears on the menu right now.\nThe freshly grated nutmeg garnish paid dividends on the aroma front. The sip was lemon and caramel with hints of orgeat, and surprisingly, the swallow was only gently herbal (instead of and relative to the blast I was expecting) soothed by the nutty orgeat.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3zWoS_ntGxOZ9F4D6Vdqu20JHrvcdVgMJBvDepBniQytvRe3vMN6S6SKc8YKhXIlVKZRkkfn7EqmMls7TBZp1CBfuvZNXNNqCGihTIQRSDj6vIO7hcYMYhI2UVt7lgca4FhBxAGsHbFRh/s320/trinidadtob0466.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3zWoS_ntGxOZ9F4D6Vdqu20JHrvcdVgMJBvDepBniQytvRe3vMN6S6SKc8YKhXIlVKZRkkfn7EqmMls7TBZp1CBfuvZNXNNqCGihTIQRSDj6vIO7hcYMYhI2UVt7lgca4FhBxAGsHbFRh/s800/trinidadtob0466.jpg", "comment_count": 2 }, { "title": "18th century", "url": "https://cocktailvirgin.blogspot.com/2015/01/18th-century.html", "published": "2015-01-18T19:32:00.002-05:00", "updated": "2017-07-05T19:32:07.616-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": null }, "categories": [ "batavia arrack", "creme de cacao", "lime juice", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Batavia Arrack Van Oosten", "3/4 oz Marie Brizard White Crème de Cacao", "3/4 oz Carpano Antica (Cocchi Sweet Vermouth)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Batavia Arrack Van Oosten\n3/4 oz Marie Brizard White Crème de Cacao\n3/4 oz Carpano Antica (Cocchi Sweet Vermouth)\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nA few Saturdays ago, I opened up the\nDeath & Co. Cocktail Book\nand happened upon the 18th Century. The recipe was Phil Ward's variation on the classic 20th Century as his \"love letter to Batavia Arrack.\" Until the book was published, I was unaware of this Death & Co. variation and only had known their\n19th Century\n, his barmate Brian Miller's whiskey-based variation of said vintage drink from 1937.\nThe 18th Century began with funk notes from the Batavia Arrack and hints of cacao. A lime sip with a touch of grape led into a swallow where the Batavia Arrack was smoothed over by the chocolate liqueur. Overall, the 18th Century reminded me of a\nFloridita\nwith a different rum-like spirit but devoid of grenadine in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jjDm_sMBxPK25B2KcDFWDsngXJWhXRGCFSCQ3M3ElUlnS4rThvmrUeVooSmBXz0fx6mP3nrSkbhWUlwPq4EbKXVNfVnZKve1_a6f0NP6ZeJknTMJgatv2c_Ef-Fu7MpfR8lmPs6cjjpH/s320/18thcent0467.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jjDm_sMBxPK25B2KcDFWDsngXJWhXRGCFSCQ3M3ElUlnS4rThvmrUeVooSmBXz0fx6mP3nrSkbhWUlwPq4EbKXVNfVnZKve1_a6f0NP6ZeJknTMJgatv2c_Ef-Fu7MpfR8lmPs6cjjpH/s800/18thcent0467.jpg", "comment_count": 0 }, { "title": "1919'36", "url": "https://cocktailvirgin.blogspot.com/2015/01/191936.html", "published": "2015-01-20T09:23:00.002-05:00", "updated": "2017-07-05T19:31:41.625-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "audobon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Taylor Knight", "source": "Audobon", "year": null }, "categories": [ "#audobon", "bitters (mole)", "kahlua", "pimento dram", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "1/2 oz Kahlua Coffee Liqueur", "1 oz Punt e Mes", "1 barspoon Allspice Dram", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Flame an orange twist over the top.", "body_text": "1 1/2 oz Old Monk Rum\n1/2 oz Kahlua Coffee Liqueur\n1 oz Punt e Mes\n1 barspoon Allspice Dram\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a coupe glass. Flame an orange twist over the top.\nA few Mondays ago, we trekked over to Audobon for dinner. For a first cocktail, I asked bartender Taylor Knight for the 1919'36 that was on their drink of the week board. Bar manager Tyler Wang later came by and explained how the cocktail was a riff on the\n1919\nfrom Drink that included Kahlua coffee liqueur (which was first produced in 1936) in the mix.\nThe 1919'36 presented orange and coffee aromas with another darker note from either the Old Monk Rum or the Punt e Mes. A grape and caramel sip gave way to a dark rum, coffee, Punt e Mes' bitter, vanilla, and allspice swallow. Overall, the drink had a similar feel and structure to the original 1919, but it was more flavor forward with the coffee liqueur and spice opposed to subtle and complex with the rye and Benedictine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMwBJGSvLtdwm0yYC1SRgru9eMHCne3BchRmBwDMwq-4bN0qpsbynd6knkPGILHj6O61RaEYQphAnZBwYUT3VNRjrf9Bp3J9gAmk52mY-_ALEJi8RYKwsF3e5Jc-fa1JnzGmCkS4mNg53/s320/191936_470.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMwBJGSvLtdwm0yYC1SRgru9eMHCne3BchRmBwDMwq-4bN0qpsbynd6knkPGILHj6O61RaEYQphAnZBwYUT3VNRjrf9Bp3J9gAmk52mY-_ALEJi8RYKwsF3e5Jc-fa1JnzGmCkS4mNg53/s800/191936_470.jpg", "comment_count": 0 }, { "title": "blue peter", "url": "https://cocktailvirgin.blogspot.com/2015/01/blue-peter.html", "published": "2015-01-21T13:47:00.001-05:00", "updated": "2017-07-05T19:31:11.981-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "curacao", "gin", "lillet", "orange juice" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCIII) was picked by Andrea of the\nGinhound\nblog. The theme she chose was \"Blue\" which seemed like a fun lead-in to drinks that could break up the winter doldrums and be a good foreword to February's Tiki month celebrated by the Pegu Blog and others. Andrea elaborated on the concept by describing, \"January needs a bit of color -- or perhaps the month after all the holiday mania makes you feel...blue? Either way this month' Mixology Monday is a chance to live those emotions out. You can dazzle us with a brilliant blue drink or you can share that blue feeling with a melancholic drink. Blue has been predicted as a new cocktail trend several times in recent years... But any mixer of blue drinks is faced with a bit of a dilemma as there is nothing 'natural' about E133 -- the most common of blue food colors: Do I really want to mix chemicals into my prefect mixture of fresh juices and good booze? Feel free to interpret blue as freely as you wish -- if natural is the way you want to go blueberries, violets, cornflower or red cabbage could be good ingredients to work with.\"\nAccording to this history of\nblue curaçao\n, the origins are a little confusing but many point to Bols who created their version in the 1920s while others point to Senior Curaçao of Curaçao. Both still produce their formulations today. While liqueurs have had artificial colorants for quite a while, the blue cordial trend seemed to gain steam along with pre-bottled sour mixes and the like. True, these liqueurs are fake in color, but real in the fun and frivolity that they can deliver. Instead of taking the Tiki route with something festive like the Blue Hawaiian or the Blue Marlin, I opted to take blue drinks to the earliest roots that I know of in the cocktail world, namely, 1937's\nCafé Royal Cocktail Book\n. While I have made a few blue drinks (and one green one, the\nGreen Line\nusing blue food coloring and other ingredients) from that book, it was still easy to find something new and intriguing.\nBlue Peter\n• 1/4 Blue Curaçao (1 oz clear Senior Curaçao + 1 drop blue food coloring)\n• 1/4 Booth's Gin (1 oz Hayman's Royal Dock)\n• 1/4 Lillet (1 oz Cocchi Americano)\n• 1/4 Orange Juice (1 oz Cara Cara)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nThe one that caught my eye was the Blue Peter that lay somewhere between a Corpse Reviver #2 and an\nAbbey Cocktail\n. The recipe was attributed to G. Munro who also crafted the\nDee Don\nand\nGeorgia\ndrinks sans any blueness. Once mixed, the Blue Peter shared an orange and juniper aroma. The sip offered a complex orange flavor on top of the wine from the Cocchi Americano, and the swallow continued on with bitter orange notes as well as the gin botanicals. I opted for navy strength gin to dry out the drink since there was no lemon juice or bitters in the mix; perhaps a more juniper-forward gin might have done better here though for my palate to donate some additional herbal complexity. Dagreb commented on my\nInstagram\npost that he is suspicious of any time orange juice and orange liqueur are combined. I definitely agree, and the idea made me think that maybe I should have used tart\nSeville oranges\nwith their lemon-like acidity that Stephen Shellenberger introduced me to.\nAlso, go see my companion post on the\nMocktailVirgin\nblog with a riff of the Blue Lady dubbed the\nBlue Girl\nfrom the same\nCafé Royal Cocktail Book\n.\nSo thank you to Andrea for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the shakers shaking and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_h37jouQ9g1_sd97qdor0GUVu1OY4kzrk5RNLVzKy7xMACk3ruu7q0t2ToWfBT21pQstrSfihxW9qs0mMrB6ttFW5N4DrWLuYyosdHPWDr9smAZseedx-X1ZrHvvBad-ATJcfizvD3ma/s320/mxmologoblue.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKECA8ozJFdljKrGbgsF99BhhgaTZUh9DyXjYbwxPqdsYZusGREyXJFea68T80yopm5DN0lXEtP4VX8cNIjuo4vAcOWdAUAkiJqtsxuwqOhoLo8u8JAf1QW3DFXBkOmzrCG4bzcdjqKqS/s320/bluepeter0487.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0976093758" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_h37jouQ9g1_sd97qdor0GUVu1OY4kzrk5RNLVzKy7xMACk3ruu7q0t2ToWfBT21pQstrSfihxW9qs0mMrB6ttFW5N4DrWLuYyosdHPWDr9smAZseedx-X1ZrHvvBad-ATJcfizvD3ma/s800/mxmologoblue.jpg", "comment_count": 1 }, { "title": "tequila zoom", "url": "https://cocktailvirgin.blogspot.com/2015/01/tequila-zoom.html", "published": "2015-01-22T09:35:00.000-05:00", "updated": "2017-07-05T19:28:16.607-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Comte Jean de Limur", "source": "The Artistry Of Mixing Drinks", "year": 1934 }, "categories": [ "cream", "honey", "tequila" ], "ingredients": [ "1 drink Spirit (2 oz Piedra Azul Tequila) (*)", "1 tsp Honey, dissolve in Boiling Water (2 tsp 1:1 Honey Syrup)", "1 tsp Cream (1 tsp Half & Half)" ], "instructions": "Shake with ice and strain into a small wine glass.", "body_text": "1 drink Spirit (2 oz Piedra Azul Tequila) (*)\n1 tsp Honey, dissolve in Boiling Water (2 tsp 1:1 Honey Syrup)\n1 tsp Cream (1 tsp Half & Half)\nShake with ice and strain into a small wine glass.\n(*) Original read Bacardi with the next option being brandy, gin, or whiskey.\nSeveral months ago when Erick Castro was plotting out the Boiler Maker menu, he asked on Facebook about the Zoom and its origins. I replied that it was in Frank Meier's 1934\nThe Artistry Of Mixing Drinks\nand provided the information within. I remembered the drink's location because the Zoom was quite quizzical in that it appears like an orphan drink class that I do not recall seeing before or after that in the classic literature. I looked past it since honey and cream added to a spirit seemed rather basic, but if Erick was asking about it, perhaps it required a deeper look? I later found it in\nDifford's Guide\nas a Cognac drink with a higher amount of cream and honey with milk also in the mix as well as a chocolate powder dusting (bringing it closer to an Alexander especially with the option of adding crème de cacao). Forget about the modern and heavily modified recipe, and let's look at the 1930's Zoom.\nFor a spirit, I opted for tequila even though the main recipe in the book was for Bacardi that was made \"special for Comte Jean de Limur\" (a French film star and director most famous for his work in the 1930s). The secondary recipe recommended brandy, gin, or whiskey. With so much spiritous leeway, I figured that my hankering for tequila was within the realm. Once mixed, the Tequila Zoom shared an agave aroma with floral notes from the honey. A sweet, creamy, and smooth sip led into an herbal and spice tequila swallow. Indeed, the combination of honey and cream certainly brought out the earthiness of the tequila. I thought that the drink could also gain some complexity with a dash of bitters. When I posted the drink on\nInstagram\n, Tenzin Samdo (bartender at Trade) replied to the bitters part with a suggestion of Bittermens Mole Bitters. I agreed (although my initial thought was basic Angostura), and now I realize that chocolate bitters is the same flavor suggestion that the Difford's Guide recommends.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1440438463", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_dqby8VrFE6LeQ-FrEHkg2qZWvjbGttcW3AmnJo5HlPCuB-cIrmjROKQthyphenhyphenb8rzisdxleHjJFwNE7UlDpAHWAaK9AhLUr7qDn2CRaVrAF_tvdVzJeE75b5l77GKdXHuA5aHCOIVxaO0M/s320/tequilazoom0471.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_dqby8VrFE6LeQ-FrEHkg2qZWvjbGttcW3AmnJo5HlPCuB-cIrmjROKQthyphenhyphenb8rzisdxleHjJFwNE7UlDpAHWAaK9AhLUr7qDn2CRaVrAF_tvdVzJeE75b5l77GKdXHuA5aHCOIVxaO0M/s800/tequilazoom0471.jpg", "comment_count": 0 }, { "title": "marblehead", "url": "https://cocktailvirgin.blogspot.com/2015/01/marblehead.html", "published": "2015-01-23T09:18:00.003-05:00", "updated": "2017-07-05T19:27:35.601-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "creme de cassis", "gin", "vermouth (sweet)" ], "ingredients": [ "2/3 Dry Gin (1 oz Beefeater Summer)", "2 dash Sweet Vermouth (1 oz Cocchi)", "2 dash Creme de Cassis (1 bsp G.E. Massenez)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2/3 Dry Gin (1 oz Beefeater Summer)\n2 dash Sweet Vermouth (1 oz Cocchi)\n2 dash Creme de Cassis (1 bsp G.E. Massenez)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nAfter the Tequila Zoom, I stuck with the cocktail time era and reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nto find another quirky original. There, I spotted the Marblehead which I envisioned as a Martinez with cassis instead of Maraschino as the liqueur. Thus, I opted for a Martinez-like structure and made it more sweet vermouth forward. In picking a gin, I wanted to focus on the black currant notes and selected Beefeater Summer since the fruit is in the botanical mix (despite it being anything close to summer here).\nThe Marblehead offered a grape aroma lightened by the orange oil. The grape flowed on into the sip where it was complemented by a bright berry note from the cassis. Next, the cassis continued on into the swallow along with the gin, but the cassis here was a darker currant flavor that added a tart and bitter component to the finish.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0982107439", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0afjsZIEJnxEwukcPNU_DlMCBLVGaofRQqOD5V4FCEo26rhfM5xmsq0Tk6RcIPDHmYqysJ7mXBv-74RcHV9LwQa8YF3W8r48cMRJsRDjDoVvYYUQpjQz8TVnnh37OvzOVZyBVhi_LJjP/s320/marblehead0476.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0afjsZIEJnxEwukcPNU_DlMCBLVGaofRQqOD5V4FCEo26rhfM5xmsq0Tk6RcIPDHmYqysJ7mXBv-74RcHV9LwQa8YF3W8r48cMRJsRDjDoVvYYUQpjQz8TVnnh37OvzOVZyBVhi_LJjP/s800/marblehead0476.jpg", "comment_count": 0 }, { "title": "east india trading co.", "url": "https://cocktailvirgin.blogspot.com/2015/01/east-india-trading-co.html", "published": "2015-01-26T08:51:00.000-05:00", "updated": "2017-07-05T19:27:01.365-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "amaro", "bitters (mole)", "rum", "sherry" ], "ingredients": [ "2 oz Appleton Estate Reserve Rum", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Ramazzotti Amaro", "2 dash Bittermens Mole Bitters (Homemade Chocolate Bitters)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Appleton Estate Reserve Rum\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Ramazzotti Amaro\n2 dash Bittermens Mole Bitters (Homemade Chocolate Bitters)\nStir with ice and strain into a coupe glass.\nTwo Saturdays ago, I delved into the\nDeath & Co. Cocktail Book\nand spotted the East India Trading Company. While little or no relation to the classic\nEast India (House) Cocktail\n, this one was Brian Miller's 2009 creation that was probably named after the sherry, Lustau's rather balanced and mixable East India Solera Sherry. Once prepared, the East India Trading Co. gave forth a caramel rum and dark orange aroma. The caramel continued on into the sip where it mingled with the sherry's grape flavors. Next, the swallow presented the rum and Ramazzotti's dark bitter notes on the swallow with a chocolate and anise finish from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxEkDlOh5nfiMfQZnkE1OHUpJQPcGsFLVUreGctrVVcs-PaLMwhFdq7nWyADhTvrfvkmLiPuH6W3whThXU94KOepVDxUnJfUo0k8eJgz7KNqR8wjULN0QREpReZuOgztBdxEVHcnbhPAP/s320/eastindia0477.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxEkDlOh5nfiMfQZnkE1OHUpJQPcGsFLVUreGctrVVcs-PaLMwhFdq7nWyADhTvrfvkmLiPuH6W3whThXU94KOepVDxUnJfUo0k8eJgz7KNqR8wjULN0QREpReZuOgztBdxEVHcnbhPAP/s800/eastindia0477.jpg", "comment_count": 0 }, { "title": "thief of my heart", "url": "https://cocktailvirgin.blogspot.com/2015/01/thief-of-my-heart.html", "published": "2015-01-27T16:26:00.000-05:00", "updated": "2017-07-05T19:26:30.807-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Baldwin Room at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "bitters (other)", "quinquina", "rum", "scotch" ], "ingredients": [ "1 oz Great King Street Scotch", "1/2 oz Hamilton's Black Strap Rum", "3/4 oz Amaro Sibona (*)", "3/4 oz Byrrh Quinquina", "2 dash Fee's Rhubard Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.", "body_text": "1 oz Great King Street Scotch\n1/2 oz Hamilton's Black Strap Rum\n3/4 oz Amaro Sibona (*)\n3/4 oz Byrrh Quinquina\n2 dash Fee's Rhubard Bitters\nStir with ice and strain into a rocks glass. Twist a lemon peel over the top.\n(*) Sub Amaro Nardini in a pinch (see text below).\nTwo Sundays ago, we made the pilgrimage north to have dinner at the Baldwin Room at Sichuan Garden II. Working the bar that night were Ran Duan and Joel Atlas, and for a first cocktail, I asked Ran for the Thief of My Heart. While I was familiar with a few of Ed Hamilton's new rum line, I had not tried his black strap rum; compared to Cruzan, this one sang with funky rum elegance and complex molasses notes. I was also curious about the Amaro Sibona. Ran described how it was like Amaro Nardini but half the price; overall, it tasted similar to me but a little bit more menthol though.\nThe lemon oil on the Thief of My Heart brightened the black strap rum's molasses and funk aromas. The sip shared the rum and amaro's caramel, the quinquina's grape, and the Scotch's malt. And the swallow was complex with smoky Scotch, rum funk, and menthol-tinged herbal notes; as the drink warmed up, the quinine from the Byrrh became more evident on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpR6LF1Wlcbo_D6FRtcND8EVKCzVvSkFzh4GjSITJzHNSbjn2-BiGrK4-dKz7QUpg84kyrwR53f7iG5ubwdbbGnrXgxGnqiO2YmV-1JwJhtAXgV6axWqxP78cLDVaWUr1zUxNbpPOa-Ew/s320/thief0479.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpR6LF1Wlcbo_D6FRtcND8EVKCzVvSkFzh4GjSITJzHNSbjn2-BiGrK4-dKz7QUpg84kyrwR53f7iG5ubwdbbGnrXgxGnqiO2YmV-1JwJhtAXgV6axWqxP78cLDVaWUr1zUxNbpPOa-Ew/s800/thief0479.jpg", "comment_count": 0 }, { "title": "sherry colada", "url": "https://cocktailvirgin.blogspot.com/2015/01/sherry-colada.html", "published": "2015-01-28T14:15:00.000-05:00", "updated": "2017-07-05T19:25:52.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Joel Atlas", "source": "Baldwin Room at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "lemon juice", "pineapple juice", "sherry" ], "ingredients": [ "1 1/2 oz Palo Cortado Sherry (*)", "3/4 oz Manzanilla Sherry", "1/4 oz Amontillado Sherry", "3/4 oz Pineapple Juice", "1 oz Housemade Coconut Cream", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with crushed ice, garnish with two cherries on a pick, and add a straw.", "body_text": "1 1/2 oz Palo Cortado Sherry (*)\n3/4 oz Manzanilla Sherry\n1/4 oz Amontillado Sherry\n3/4 oz Pineapple Juice\n1 oz Housemade Coconut Cream\n3/4 oz Lemon Juice\nShake with ice and strain into a Collins glass. Fill with crushed ice, garnish with two cherries on a pick, and add a straw.\n(*) Other dry sherry ratios and identities will work in place of this 2 1/2 oz house sherry blend.\nFor a second drink at the Baldwin Room at Sichuan Garden II, I asked bartender Joel Atlas for the Sherry Colada that Ran mentioned had just come off of the menu. Luckily, they still had enough of their house sherry blend and housemade coconut cream left to make my drink. I was definitely excited to see another entry into the sherry Tiki tapestry with this Piña Colada to add to my collection of\nSherry Mai Tai\n,\nSherry Jungle Bird\n, and\nRoyal Cadiz (was Bermuda) Yacht Club\n.\nOnce prepared, the Sherry Colada donated a cherry aroma from the garnish that accented the drink's pineapple bouquet. The sip was at first lemon and pineapple but became more coconut-tinged over time. Next, the nutty oxidized sherry notes on the swallow complemented the coconut flavors quite well. Indeed, other sherry mixes would work here, but having some nuttiness in the blend would be a boon to the drink's flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKfInP5BaSacZh3EnRgZkwiWMPi4jOVk77Abc9lga9Jk7HwaLHWr6mjpDy8wpF5Ob6pcROSCkoNZUUCTfgFYl38jWarvqQo5KWW0fuahR-ysVl8IE6KStco2DU9wYsbQ9YxPJE3biGSEv/s320/sherrycolada0480.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKfInP5BaSacZh3EnRgZkwiWMPi4jOVk77Abc9lga9Jk7HwaLHWr6mjpDy8wpF5Ob6pcROSCkoNZUUCTfgFYl38jWarvqQo5KWW0fuahR-ysVl8IE6KStco2DU9wYsbQ9YxPJE3biGSEv/s800/sherrycolada0480.jpg", "comment_count": 1 }, { "title": "zig zag wanderer", "url": "https://cocktailvirgin.blogspot.com/2015/01/zig-zag-wanderer.html", "published": "2015-01-30T09:19:00.001-05:00", "updated": "2017-07-05T19:24:13.722-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "amesstreet" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nate", "source": "Ames Street Deli", "year": null }, "categories": [ "#amesstreet", "averna", "creme de cacao", "mezcal", "suze" ], "ingredients": [ "1 3/4 oz Fidencio Clasico Mezcal", "3/4 oz Averna", "1/2 oz Aveze Gentiane Liqueur", "1/8 oz Tempus Fugit Creme de Cacao" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 3/4 oz Fidencio Clasico Mezcal\n3/4 oz Averna\n1/2 oz Aveze Gentiane Liqueur\n1/8 oz Tempus Fugit Creme de Cacao\nStir with ice and strain into a coupe glass.\nA few Tuesdays ago, I paid another visit to the Ames Street Deli after one of my day shifts. Working that night were Rob Hoover and Schuyler Hunton, and for a first drink, I asked Rob for the Zig Zag Wanderer. I inquired if the drink was created by a bartender from Seattle who spent time at the Zig Zag where Murray Stenson used to work. Rob informed me that this was Nate's recipe and that he was not in fact from Seattle; however, the drink was named after a Captain Beefheart Song. Nate felt that the recipe was all over the place with the ingredients and it happened to be the anniversary of Captain Beefheart's death, so he dubbed this wandering drink in tribute. The Captain Beefheart aspect reminded me of\nAshtray Heart\n, Erik Ellestad's own tribute that appears in\nBeta Cocktails\n.\nThe Zig Zag Wanderer began with a smoky mezcal nose with dark notes from a mix of caramel, herbal, and chocolate elements. A light caramel sip gave way to agave flavors and earthy bitterness on the swallow. Finally, the swallow finished with gentle chocolate, smoke, and vanilla flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq1j2_3MpRDJgkwVHKrXWrUgfF8_d1D67f5FqNCSXmUe4l6uHgC30pAcNAR-KbiBVNXmiUjJsdk71pZ_D8Znf5vKDtiSkllA6F8N2ZVibD-S33u7NpddeypDB2TRhnFESNczfpOBN3jfR/s320/zigzag0481.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq1j2_3MpRDJgkwVHKrXWrUgfF8_d1D67f5FqNCSXmUe4l6uHgC30pAcNAR-KbiBVNXmiUjJsdk71pZ_D8Znf5vKDtiSkllA6F8N2ZVibD-S33u7NpddeypDB2TRhnFESNczfpOBN3jfR/s800/zigzag0481.jpg", "comment_count": 0 }, { "title": "gin cobbler", "url": "https://cocktailvirgin.blogspot.com/2015/01/gin-cobbler.html", "published": "2015-01-31T15:32:00.003-05:00", "updated": "2025-10-22T13:36:52.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "amesstreet" ], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Rob Hoover", "source": "Ames Street Deli", "year": null }, "categories": [ "#amesstreet", "apricot liqueur", "gin", "maple syrup", "pimento dram", "sherry" ], "ingredients": [ "1 1/2 oz Fords Gin", "1 oz Lustau Amontillado Sherry", "1/4 oz Grade B Maple Syrup", "1/4 oz Allspice Dram" ], "instructions": "Build in a Highball glass (or Julep-like cup), fill with crushed ice, and add a straw. Float 1/4 oz Giffard Apricot Liqueur (*), garnish with a dried apricot, and spritz clove essence over the top (most likely something akin to the clove-infused rum used in the", "body_text": "1 1/2 oz Fords Gin\n1 oz Lustau Amontillado Sherry\n1/4 oz Grade B Maple Syrup\n1/4 oz Allspice Dram\nBuild in a Highball glass (or Julep-like cup), fill with crushed ice, and add a straw. Float 1/4 oz Giffard Apricot Liqueur (*), garnish with a dried apricot, and spritz clove essence over the top (most likely something akin to the clove-infused rum used in the\nModel T\nat their sister establishment Backbar).\n(*) This float sank, so perhaps mixing it in with the rest of the ingredients would work better.\nFor a second drink at Ames Street Deli, I asked bartender Rob Hoover for their Gin Cobbler as the combination of nutty sherry and apricot liqueur work rather well together. Moreover, sherry and maple syrup partner splendidly too such as in the\nMidtown\nand\nFrench Toast Flip\n.\nOnce built, the Gin Cobbler offered a clove-driven aroma. The grape and maple filled the sip, while the first few swallows were all about the apricot. One of the problems here was that the apricot float sank due to its high density, and it did not help that the liqueur was more flavored than say Rothman & Winter; see my note in the instructions about incorporating this flavor better. Midway through the drink, the swallow began to present juniper and allspice notes and darker flavors from the maple and sherry; finally, the clove spice reared itself as a flavor at the very end in a way that worked well in conjunction with the allspice dram.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivw8gFsZFDTt2ezGEMlchZ-ON8LOYyqAGZLL9p0U3C4NCc_0QLWAymuVRD37A-PABjetcavVs2e7fV5Q5SwEijyoMcuy41tJbQsNJ1xrgisiq_iJO4KyrK228WqIooCahODGYKPTFJcVur/s320/gincobbler0482.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivw8gFsZFDTt2ezGEMlchZ-ON8LOYyqAGZLL9p0U3C4NCc_0QLWAymuVRD37A-PABjetcavVs2e7fV5Q5SwEijyoMcuy41tJbQsNJ1xrgisiq_iJO4KyrK228WqIooCahODGYKPTFJcVur/s800/gincobbler0482.jpg", "comment_count": 0 }, { "title": "a simple quandry", "url": "https://cocktailvirgin.blogspot.com/2015/02/a-simple-quandry.html", "published": "2015-02-02T09:15:00.000-05:00", "updated": "2017-07-05T19:22:57.761-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott Diaz", "source": "Elliott's Oyster House", "year": null }, "categories": [ "aquavit", "benedictine", "bitters (orange)", "gin", "punt e mes" ], "ingredients": [ "1 oz Uncle Val's Gin (North Shore #6)", "1 oz North Shore Aquavit (Krogstad)", "1/2 oz Punt e Mes", "1/2 oz Benedictine", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Uncle Val's Gin (North Shore #6)\n1 oz North Shore Aquavit (Krogstad)\n1/2 oz Punt e Mes\n1/2 oz Benedictine\n2 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Tuesdays ago, I spotted an interesting drink on the ShakeStir website by Scott Diaz, the beverage manager for Elliott's Oyster House in Seattle. Scott's recipe, A Simple Quandry, was a finalist for the Uncle Val's Gin competition as well as making Gaz Regan's 101 Drinks list just a few days ago. I was intrigued by the drink for it reminded me of a light-spirited\n1919 Cocktail\n.\nThe lemon twist on A Simple Quandry brightened the grape and caraway aroma. The Punt e Mes' grape was the most notable flavor on the sip, for most of the flavor was packed into the swallow. That swallow showcased the gin's juniper, Punt e Mes' complex bitter notes, Benedictine's chocolate-like herbal flavor, and the aquavit's caraway and anise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2WJ4dgtXpRvQy7LNvKMRpBxDii1GVLKvkStBjwfHM08nJnEqrppsNgMiOX24wfyKSQWC0XD8NN9_5WW95hL3zctjeFE9XoJ0_bqpkcIc1jQNwSpQ2vDPcdti7tljybGrgOVWFJZGwBgM/s320/quandry_0491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2WJ4dgtXpRvQy7LNvKMRpBxDii1GVLKvkStBjwfHM08nJnEqrppsNgMiOX24wfyKSQWC0XD8NN9_5WW95hL3zctjeFE9XoJ0_bqpkcIc1jQNwSpQ2vDPcdti7tljybGrgOVWFJZGwBgM/s800/quandry_0491.jpg", "comment_count": 0 }, { "title": "marqueray cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/02/marqueray-cocktail.html", "published": "2015-02-04T14:41:00.000-05:00", "updated": "2017-07-05T19:22:49.935-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "A Life Time Collection Of 688 Recipes For Drinks", "year": 1934 }, "categories": [ "absinthe", "egg white", "gin", "grenadine", "lime juice" ], "ingredients": [ "1 jigger Dry Gin (1 1/2 oz Tanqueray)", "1/2 Lime Juice (1/2 oz)", "2 dash Grenadine (1/2 oz)", "1 dash Absinthe (1 bsp Butterfly)", "1 Egg White" ], "instructions": "Shake once without the ice and once with the ice. Strain into a cocktail glass.", "body_text": "1 jigger Dry Gin (1 1/2 oz Tanqueray)\n1/2 Lime Juice (1/2 oz)\n2 dash Grenadine (1/2 oz)\n1 dash Absinthe (1 bsp Butterfly)\n1 Egg White\nShake once without the ice and once with the ice. Strain into a cocktail glass.\nTwo Mondays ago, I reached for my reprint of the 1934\nA Life Time Collection Of 688 Recipes For Drinks\nand spotted an interesting egg white-laden Gin Sour accented with absinthe called the Marqueray Cocktail. The book gave no clue as to whom Marqueray was, but there is a 1920 book\nMarqueray's Duel\nwritten by Anthony Pryde that is perhaps the object of the tribute. Once prepared, the Marqueray Cocktail offered an absinthe aroma. A creamy lime sip shared fruity notes from the grenadine. Finally, smooth gin flavors on the swallow cleanly transitioned to light absinthe on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjS4v-fslnOTIgAzKSJ6stzYNoInHCYMUrAmdUWwz5-oH7c3h0hi4lfwFrgX9z0rCMymn7pNYVR6WAUCnIsjfbCsgfVJoA-e0V5OGrHWAhvbEun887CFfKAhLtjyW5BU0BpUuHY35Nt_m/s320/marqueray0492.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1440422370" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjS4v-fslnOTIgAzKSJ6stzYNoInHCYMUrAmdUWwz5-oH7c3h0hi4lfwFrgX9z0rCMymn7pNYVR6WAUCnIsjfbCsgfVJoA-e0V5OGrHWAhvbEun887CFfKAhLtjyW5BU0BpUuHY35Nt_m/s800/marqueray0492.jpg", "comment_count": 2 }, { "title": "legend", "url": "https://cocktailvirgin.blogspot.com/2015/02/legend.html", "published": "2015-02-04T20:00:00.000-05:00", "updated": "2017-07-05T19:21:36.725-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "Death & Co. Cocktail Book", "year": 2012 }, "categories": [ "amaro nonino", "bitters (Angostura)", "bitters (aromatic)", "cognac", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Pedro Domecq Fundador Brandy)", "1/2 oz Appleton V/X Rum", "3/4 oz Lustau Amontillado Sherry", "1/2 oz Amaro Nonino (Averna)", "1/4 oz Demerara Syrup", "1 dash Bitter Truth Aromatic Bitters (BT's Jerry Thomas)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Pedro Domecq Fundador Brandy)\n1/2 oz Appleton V/X Rum\n3/4 oz Lustau Amontillado Sherry\n1/2 oz Amaro Nonino (Averna)\n1/4 oz Demerara Syrup\n1 dash Bitter Truth Aromatic Bitters (BT's Jerry Thomas)\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\nAfter the Marqueray Cocktail, I decided to take a more modern turn and opened up the\nDeath & Co. Cocktail Book\n. The recipe that caught my eye was Jillian Vose's Legend that she crafted in 2012. I was drawn to it for brandy and rum pair rather well together (a discovery made back in the days when punches ruled supreme), and the Manhattan variation-like structure of sherry and amaro could do no wrong. In the glass, the Legend presented a nutty but sweet sherry aroma. Caramel from the amaro and rum and grape from the sherry filled the sip, and the swallow proffered the rum and brandy pairing with a nutty, herbal, and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9ApPAXjjDpl0B-4fJQQ8mdBnxmaCO7mzfd4QBVGnbx5m9-MPzPjX53BSw_KSWCz5x-tCrVRpMmg_0IraQfZLncwLN4czmts7cIsfgyPftWlk_E-m1jgNhUndf8Q0xfgZUsZoGUn3b64H/s320/legend0494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9ApPAXjjDpl0B-4fJQQ8mdBnxmaCO7mzfd4QBVGnbx5m9-MPzPjX53BSw_KSWCz5x-tCrVRpMmg_0IraQfZLncwLN4czmts7cIsfgyPftWlk_E-m1jgNhUndf8Q0xfgZUsZoGUn3b64H/s800/legend0494.jpg", "comment_count": 0 }, { "title": "wait until spring", "url": "https://cocktailvirgin.blogspot.com/2015/02/wait-until-spring.html", "published": "2015-02-05T09:20:00.004-05:00", "updated": "2017-07-05T19:21:05.998-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Boston Magazine", "year": null }, "categories": [ "*original", "averna", "calvados", "cynar", "egg", "scotch" ], "ingredients": [ "3/4 oz Slightly Smoky Scotch (Buchanan 12 Year)", "3/4 oz Calvados (Boulard VSOP)", "3/4 oz Averna or Cynar (Cynar)", "3/4 oz Heavy Cream (Half and Half)", "1 Egg Yolk" ], "instructions": "Shake once without ice and once with ice. Garnish with a few drops of Angostura Bitters (or freshly grated nutmeg).", "body_text": "3/4 oz Slightly Smoky Scotch (Buchanan 12 Year)\n3/4 oz Calvados (Boulard VSOP)\n3/4 oz Averna or Cynar (Cynar)\n3/4 oz Heavy Cream (Half and Half)\n1 Egg Yolk\nShake once without ice and once with ice. Garnish with a few drops of Angostura Bitters (or freshly grated nutmeg).\nTwo Tuesdays ago, one of my drink recipes made it into\nBoston Magazine\n's\narticle\n\"A Dozen Ways to Hibernate Like a Bartender\" right in the midst of the first big snow storm of the season. The drink was Wait Until Spring as the second part of my John Fante tribute, with the first being\nAsk the Dust\n. It was a variation on egg nog that start with\nA Drunk in a Midnight Choir\n, and I ended up splitting the spirit with apple brandy. The original and the variation were made with Averna first but it worked even better for my palate with Cynar here.\nThe Wait Until Spring began with Angostura spice aromas of cinnamon and clove. The creamy sip had hints of apple and malt, and the swallow displayed smoothed out smoke and earthy herbal flavors. Later into the drink, a spice-laden finish incorporated into the flavor profile as the bitters from the froth entered into the sip. In retrospect, I wish that I had heavy cream at home like I do at work; the Angostura Bitters garnish would have held up better given heavy cream's frothing ability. Therefore, I suggest returning to the A Drunk in a Midnight Choir's classic nutmeg garnish here if heavy cream is not available.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismysBIh4lUsfGOdHrv_IppXAKL-wo-SkmRC91U2FWN2hyphenhyphenLYxZkgU_QeqkKUWunMTcyedBMrm2dI8sxrH7B8SW-5V7kM7NCusu7o2TfIZkC1YznP2SNcGH7JNp1iiwPZ25cmPWm2aXmKSA/s320/waituntilspring400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismysBIh4lUsfGOdHrv_IppXAKL-wo-SkmRC91U2FWN2hyphenhyphenLYxZkgU_QeqkKUWunMTcyedBMrm2dI8sxrH7B8SW-5V7kM7NCusu7o2TfIZkC1YznP2SNcGH7JNp1iiwPZ25cmPWm2aXmKSA/s800/waituntilspring400.jpg", "comment_count": 0 }, { "title": "fleming fizz", "url": "https://cocktailvirgin.blogspot.com/2015/02/fleming-fizz.html", "published": "2015-02-06T09:08:00.002-05:00", "updated": "2025-08-08T12:08:39.600-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#russell house tavern", "*original", "champagne", "honey", "lemon juice", "scotch", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Great King Street Scotch", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup", "1/4 oz Ginger Syrup" ], "instructions": "Shake with ice and strain into a flute glass with 2 oz of sparkling wine. Float 1/8 oz Laphroaig 10 Year and garnish with a lemon twist.", "body_text": "1 1/2 oz Great King Street Scotch\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup\n1/4 oz Ginger Syrup\nShake with ice and strain into a flute glass with 2 oz of sparkling wine. Float 1/8 oz Laphroaig 10 Year and garnish with a lemon twist.\nSome time last week at work, I decided to act on an idea I had about the neo-classic\nPenicillin Cocktail\n. While I have had variations that include spirit choice such as the\nLittle Branch Cocktail\n(tequila and mezcal) and\nPanacea\n(Banks Rum and Batavia Arrack) and form such as the\nPenicillin Flip\n, what if I were to cross it with a French 75? I could not recall a smoky Scotch champagne cocktail off the top of my head, but I knew that blended whisky and honey do work in that format via the\nDancing Scotsman\n.\nFor a name, instead of calling it a Penicillin 75, I thought about the scientist who discovered the drug back in 1928, Alexander Fleming. I opted to pay tribute with the Fleming Fizz, although the Fleming 28 did cross my mind. The drink's Islay Scotch float and lemon garnish contributed a bit of smoke and citrus oil to the aroma. A sparkling lemon, honey, wine, and malt sip gave way to the smoky Scotch swallow and a honey ginger finish. Indeed, the elegance of the French 75 was maintained with the idea of the Penicillin intact save for the flavor components being diluted a bit by the sparkling wine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsQkzU4B5Ojz_REU4D_ulUDVvex8srSz3AqzmAG2oRJmTIS2sTkrI77NDoJLwcVJnUZmD_uHkEk_vqRcIEUR2yO8rvwmkicqj0GT_gjhvUIzD33e3kJ87xKWHwB26noCsdT5vp1AhhuSW/s320/flemingfizz0497.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsQkzU4B5Ojz_REU4D_ulUDVvex8srSz3AqzmAG2oRJmTIS2sTkrI77NDoJLwcVJnUZmD_uHkEk_vqRcIEUR2yO8rvwmkicqj0GT_gjhvUIzD33e3kJ87xKWHwB26noCsdT5vp1AhhuSW/s800/flemingfizz0497.jpg", "comment_count": 0 }, { "title": "smoke & mirrors", "url": "https://cocktailvirgin.blogspot.com/2015/02/smoke-mirrors.html", "published": "2015-02-09T09:09:00.000-05:00", "updated": "2017-07-05T19:19:56.706-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "apricot liqueur", "bitters (aromatic)", "mezcal", "punt e mes", "sherry" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz Oloroso Sherry", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Punt e Mes", "2 dash Bitter Truth's Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz Oloroso Sherry\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Punt e Mes\n2 dash Bitter Truth's Jerry Thomas Decanter Bitters\nStir with ice and strain into a rocks glass.\nTwo Thursdays ago, I ventured over to the Citizen Public House after work. For a first drink, I asked bartender Mary Stout for the Smoke & Mirrors which recently appeared on their cocktail menu. Mary commented that she thought the drink tasted like caramelized apricots. Once prepared, it offered an apricot and grape aroma with hints of smoke. The grape continued on into the sip along with vague orchard fruit notes, and the swallow shared smoky agave, apricot, and bitter nutty grape flavors. Indeed, the oxidized sherry and apricot liqueur paired rather well together as they have in the past in drinks like the\nDaley Fix\nand the\nMuckraker Punch\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16_Ura1ao-oFwZVHmVzzTSB3AC3GXoyNnZl3sLfYSAHpWj9rGEzqGg6WXzbD4-QFvkA9AUVSkwxj9uRbm3IQkpM92s8fMNJ_C7ndH5inzPkdaSOr1ghFY-uIuYl1OeNQA8svLzMMUfUGA/s320/smokemirror0499.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16_Ura1ao-oFwZVHmVzzTSB3AC3GXoyNnZl3sLfYSAHpWj9rGEzqGg6WXzbD4-QFvkA9AUVSkwxj9uRbm3IQkpM92s8fMNJ_C7ndH5inzPkdaSOr1ghFY-uIuYl1OeNQA8svLzMMUfUGA/s800/smokemirror0499.jpg", "comment_count": 0 }, { "title": "charterhouse", "url": "https://cocktailvirgin.blogspot.com/2015/02/charterhouse.html", "published": "2015-02-10T09:16:00.000-05:00", "updated": "2017-07-05T19:19:26.729-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "viale" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Patrick Gaggiano", "source": "Viale", "year": null }, "categories": [ "#viale", "chartreuse (green)", "lime juice", "sherry", "simple syrup" ], "ingredients": [ "1 1/4 oz Cesar Florido Oloroso Sherry", "3/4 oz Green Chartreuse", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/4 oz Cesar Florido Oloroso Sherry\n3/4 oz Green Chartreuse\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nOn the way home from the Citizen Public House, I stopped into Viale. For a nightcap, I asked bartender Patrick Gaggiano for the Charterhouse as the the idea of a sherry cocktail seemed appealing. Once mixed, it gave forth Green Chartreuse herbal aromas that were tamed by that of the sherry. Next, lime and grape on the sip slid into nutty Chartreuse flavors on the swallow. The Charterhouse's structure reminded me of the\nBoard of Directors\nthat used dry vermouth instead of dry sherry as the cocktail backbone, but flavorwise, the Charterhouse reminded me of a more herbal form of Tavern Road's sherry \"daiquiri\" time out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDumUeIw6VpwpM57wmw9Zc6y2gBc91vHU5dcnexU8Nyxb2iE7xGs9MQCOF7dFNvL5WrPCZPsRIHDCtGG72TQJbA76v5JhIf_4ecY1btOEhkY3CE8x63EBH3HCYmCc66GRtGjdOi2dJV4Kg/s320/charterhouse0500.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDumUeIw6VpwpM57wmw9Zc6y2gBc91vHU5dcnexU8Nyxb2iE7xGs9MQCOF7dFNvL5WrPCZPsRIHDCtGG72TQJbA76v5JhIf_4ecY1btOEhkY3CE8x63EBH3HCYmCc66GRtGjdOi2dJV4Kg/s800/charterhouse0500.jpg", "comment_count": 0 }, { "title": "baton rouge", "url": "https://cocktailvirgin.blogspot.com/2015/02/baton-rouge.html", "published": "2015-02-11T15:04:00.001-05:00", "updated": "2017-07-05T19:18:54.262-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (Angostura)", "fernet-branca", "gin", "vermouth (dry)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCIV) was picked by Dagreb of the\nNihilUtopia\nblog. The theme he chose was \"That's Not a Martini!\", and he elaborated on the theme with his description of, \"A Telecaster's not an Esquire. A Melody Maker's not a Les Paul Jr. A Marauder ain't a Crown Vic. A Blue Moon is no Martini... well, almost. Take away the dash to a quarter ounce of Crème Yvette and we're left with gin (a must!), dry vermouth, and orange bitters. That's a Martini! It's at least one canonical Martini anyway. This month's Mixology Monday theme is that which is almost, but not quite, a Martini. Perhaps there are dashes (or more) of a liqueur (or two) added to the basic structure. Perhaps a Fino Sherry (or other fortified/aromatized wine) is standing in for vermouth. Maybe there's Oxygene instead of bitters? Gin, certainly! Use your imagination! Use your library! Make a Martini, that's wearing a hat!\"\nThe literature around the turn of the 20th century is ripe with gin, vermouth, and a little something extra recipes. Even the Income Tax with its orange juice mixed in with gin, vermouths, and bitters fell in that ball park. Given its wealth of lesser known gems, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nfrom that general time period. There, I spotted a hybrid of a quintessential Gin Martini and the\nHanky Panky\nthat post-dated the Martini and potentially pre-dated the Fernet-tinged\nSavoy Cocktail Book\nclassic. Here, the recipe was the Baton Rouge with gin, dry vermouth, Fernet Branca, bitters, and an olive that seemed perfect for the almost-a-Martini theme!\nBaton Rouge\n• 2/3 Plymouth Gin (2 oz Beefeater)\n• 2 dash French Vermouth (1 oz Noilly Prat Dry)\n• 2 dash Fernet Branca (1 barspoon)\n• 1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with an olive (Olive-It brand Hot Turkish Pepper-stuffed Olive).\nTo the base recipe, I increased the dry vermouth aspect to make it the 2:1 Martini base that I prefer. Meanwhile, I kept the 2 dashes of Fernet Branca close to the amount most people add to a Hanky Panky. While not a big garnisher with olives at home (I prefer my Martinis with lemon twists), I did have some vintage samples from Tales of the Cocktail 2010 when we had access to the media sample room. Here, I opted for the Olive-It brand hot pepper-stuffed over the blue cheese-stuffed ones that reside in our fridge. Once mixed, the Baton Rouge shared Fernet Branca's menthol notes that were accented by the gin's juniper on the nose. A light wine sip had wisps of caramel and led into a gin swallow with Fernet's herbal notes in the mix. Later, the hot pepper garnish contributed a small degree of spiced heat to the finish. I have to believe that the brine from the olive garnish helped to soften the Fernet Branca's bitterness a touch especially since there was very little sweetness in the vermouth (unlike in the Hanky Panky's Italian vermouth).\nSo thank you to Dagreb for picking the theme to challenge us to look at the classic Martini and figure out ways to call it our own, and thanks to the rest of the Mixology Monday participants for keeping the barspoons stirring and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOwMKefDjJKu5pDhstLUP3AknGGIcyOtphMlITrYSmszA-QDHfDCu7c8cxnyJxhURakae_Mplk5O-LlERnRGmLfIuHNPKAT7hqiaiPif62D4DxyFHBiaFRDEWf8Bc2892sCDtKR5A1mDB/s320/batonrouge0512.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "[remedios varo]", "url": "https://cocktailvirgin.blogspot.com/2015/02/remedios-varo.html", "published": "2015-02-11T15:23:00.002-05:00", "updated": "2024-08-12T11:44:04.555-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "ancho reyes", "bitters (mole)", "bitters (orange)", "mezcal", "sherry" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "3/4 oz Palo Cortado Sherry", "3/4 oz Amaro Ramazzotti", "1/2 oz Ancho Reyes Chile Liqueur", "1 dash Regan's Orange Bitters", "1 dash Scrappy's Chocolate Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Del Maguey Mezcal Vida\n3/4 oz Palo Cortado Sherry\n3/4 oz Amaro Ramazzotti\n1/2 oz Ancho Reyes Chile Liqueur\n1 dash Regan's Orange Bitters\n1 dash Scrappy's Chocolate Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Mondays ago during the snow storm, Andrea met me at Russell House Tavern after my shift was over and suggested that we take the #1 bus down Mass Ave to visit bartender Sahil Mehta at Estragon. The plan worked perfectly save for the harsh winds between the Southend bus stop and the restaurant. Once inside though, Sahil and Estragon's warmth cured our chilliness. For a starter, Andrea opted for a mezcal drink that Sahil posted on Facebook and\nInstagram\nas his drink of the day. Given the Mexican ingredients of mezcal and Ancho Reyes, I dubbed this one the Remedios Varo after the Spanish-born surrealist artist who moved to and gained fame in Mexico.\nThe orange twist donated some bright citrus oil notes to the cocktail's sherry aroma. Next, the sip presented a light grape and caramel orange flavor combination. Finally, the complex swallow shared smoky mezcal with a mix of herbal complexity from the amaro and deeper notes from the sherry, and the swallow ended with a touch of the pepper liqueur's spicy heat.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_JfQm4186dF3yKnjcuj2TTgMhrYIJL4kx6ZSfCSiVcvxUTp5EBejzAbD8MVvMd1y10xp2oMdgXHrCc1XAU2cNrpIG2u92mMuaIxSVG9IGaaoKCQzJxPyZUjaWslea_GEke_6DsvVYGD1/s320/estragon0502.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_JfQm4186dF3yKnjcuj2TTgMhrYIJL4kx6ZSfCSiVcvxUTp5EBejzAbD8MVvMd1y10xp2oMdgXHrCc1XAU2cNrpIG2u92mMuaIxSVG9IGaaoKCQzJxPyZUjaWslea_GEke_6DsvVYGD1/s800/estragon0502.jpg", "comment_count": 0 }, { "title": "tigress of forli", "url": "https://cocktailvirgin.blogspot.com/2015/02/tigress-of-forli.html", "published": "2015-02-13T09:16:00.001-05:00", "updated": "2017-07-05T19:17:38.849-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "ShakeStir", "year": null }, "categories": [ "#estragon", "cynar", "lemon juice", "st. germain", "vermouth (bianco)" ], "ingredients": [ "2 oz Carpano Bianco Vermouth", "1/2 oz Cynar", "1/4 oz St. Germain", "1/4 oz Lemon Juice", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a rocks glass filled with ice. Add straws. Optional garnish of lemon twist.", "body_text": "2 oz Carpano Bianco Vermouth\n1/2 oz Cynar\n1/4 oz St. Germain\n1/4 oz Lemon Juice\n1 pinch Salt\nShake with ice and strain into a rocks glass filled with ice. Add straws. Optional garnish of lemon twist.\nFor my first drink at Estragon, bartender Sahil Mehta mentioned that he had Carpano Bianco vermouth back in stock so he could make me the Tigress of Forli that I requested on previous visits. The recipe was one that won him one of the ShakeStir site's flash mixology competitions, and on his competition entry there, he lists his inspiration as \"Caterina Sforza, Countess of Forli.\" I was intrigued since the combination of Cynar and St. Germain has worked quite well starting with the\nAlto Cucina\nand here it was offered with a pinch of salt to perhaps alter the Cynar aspect.\nThe Tigress of Forli began with Cynar's herbal and St. Germain's floral aromas. A lemon and wine sip shared a fruity note from the St. Germain. Finally, the swallow paired up the St. Germain and Cynar which still had the complementary mix of bright floral and dark herbal elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAmgaA1zM9Ur6GJQXmYV6qXC2pHBEFY_iWgaRgwltnhosVajpbwxFAAPeGKQtcGCDxHdvKvtXfp1TXB0Rzc4TlTtXbPz-YL3zvPIbr1Zd0W4L9G2CLoqjr-vb9p8hWC1WgDZzxyff6S0I/s320/tigressforli0503.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAmgaA1zM9Ur6GJQXmYV6qXC2pHBEFY_iWgaRgwltnhosVajpbwxFAAPeGKQtcGCDxHdvKvtXfp1TXB0Rzc4TlTtXbPz-YL3zvPIbr1Zd0W4L9G2CLoqjr-vb9p8hWC1WgDZzxyff6S0I/s800/tigressforli0503.jpg", "comment_count": 1 }, { "title": "[la nuez de jerez]", "url": "https://cocktailvirgin.blogspot.com/2015/02/la-nuez-de-jerez.html", "published": "2015-02-16T09:21:00.001-05:00", "updated": "2017-07-05T19:16:40.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": "room temperature", "glassware": "wine glass", "technique": "build", "attribution": { "creator": "sahil mehta", "source": "estragon", "year": null }, "categories": [ "#estragon", "*room temperature", "bitters (orange)", "quinquina", "sherry", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Lustau Amontillado Sherry", "1 oz Bonal Gentiane-Quinquina", "1/2 oz Nocino Walnut Liqueur", "1 dash Fee's Walnut Bitters", "1 dash Regan's Orange Bitters" ], "instructions": "Build in a wine glass and stir briefly", "body_text": "1 1/2 oz Lustau Amontillado Sherry\n1 oz Bonal Gentiane-Quinquina\n1/2 oz Nocino Walnut Liqueur\n1 dash Fee's Walnut Bitters\n1 dash Regan's Orange Bitters\nBuild in a wine glass and stir briefly\nwithout ice\nto mix. Note: this is a room temperature cocktail.\nFor a nightcap at Estragon, I asked Sahil Mehta for another one of his Scaffa recipes. Similar to his (not Scaffa)\nLittle Sinner\n, he paired sherry and Bonal along with a liqueur. Here, the liqueur was a walnut one which works rather well with oxidized sherries such as in the\nBittersweet Serenade\n. Lacking a name, I dubbed this one La Nuez de Jerez (the walnut of Jerez where sherry is produced).\nThe Scaffa began with dark aromas from the sherry and Nocino. While the sip was mostly grape, the swallow showcased nutty notes from the sherry and walnut liqueur and complex ones from the Bonal. Overall, the taste came across as a cohesive flavor combination such that I could almost believe that it came from a bottle as is.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqXoTHC1lBxoScQe4RfQvH-8RfmunSjtQ-3zjUoxvTjiqgMF62BeGbe3_SE4WjvlHnT2qNuoQK20hGglWXVLu7VsrztZ8KQsj2OMJ5BXuFbxqDD9NK67AokMG0aaA1bB_uyVOA9BXcTpS/s320/estragon0505.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqXoTHC1lBxoScQe4RfQvH-8RfmunSjtQ-3zjUoxvTjiqgMF62BeGbe3_SE4WjvlHnT2qNuoQK20hGglWXVLu7VsrztZ8KQsj2OMJ5BXuFbxqDD9NK67AokMG0aaA1bB_uyVOA9BXcTpS/s800/estragon0505.jpg", "comment_count": 0 }, { "title": "eye of the storm", "url": "https://cocktailvirgin.blogspot.com/2015/02/eye-of-storm.html", "published": "2015-02-17T09:19:00.004-05:00", "updated": "2017-07-05T19:14:50.079-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ashish Mitra", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (Angostura)", "kahlua", "lime juice", "rum", "rum (white)", "simple syrup (vanilla)", "soda" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Clement Premiere Canne", "3/4 oz Lime Juice", "1/2 oz Caffè Borghetti", "1/2 oz Vanilla Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass containing 2-3 oz ginger ale, ice cubes, and 3 lime wheels. Add a straw.", "body_text": "1 oz Smith & Cross Rum\n1 oz Clement Premiere Canne\n3/4 oz Lime Juice\n1/2 oz Caffè Borghetti\n1/2 oz Vanilla Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a Collins glass containing 2-3 oz ginger ale, ice cubes, and 3 lime wheels. Add a straw.\nOne of my favorite new drinks on the Russell House Tavern cocktail menu is the Eye of the Storm. This recipe was created by bar manager Ashish Mitra as a play on a Dark & Stormy with inspiration from the Jungle Bird and other tiki drinks. To me, it seemed like a more complex\nSuffering Bastard\nor a riff on a\nMr. Bali Hai\nbefore I read the recipe notes. Once prepared, it offered the respective funkiness of the Smith & Cross and rhum agricole on the nose. Next, carbonated lime, rum's caramel, and hints of coffee roast filled the sip. Finally, the swallow was a combination of grassy and funky rums that finished with ginger, vanilla, and lingering dark roast coffee notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Kg9ourNH12PxBjscJMFLw4ubCg-cUZ0hI72vJzlNzu7yE9uKYBZf-Eiy9zU4kE83LZa6bTGLIw7W4wONqmUEwdb1EKzo7yaPrcBwVuJc4KmiwqWAlBG07gQqI5SQdpesdvl1vtOP7-oc/s320/eyeofstorm0507.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Kg9ourNH12PxBjscJMFLw4ubCg-cUZ0hI72vJzlNzu7yE9uKYBZf-Eiy9zU4kE83LZa6bTGLIw7W4wONqmUEwdb1EKzo7yaPrcBwVuJc4KmiwqWAlBG07gQqI5SQdpesdvl1vtOP7-oc/s800/eyeofstorm0507.jpg", "comment_count": 2 }, { "title": "midnight stinger", "url": "https://cocktailvirgin.blogspot.com/2015/02/midnight-stinger.html", "published": "2015-02-18T15:02:00.001-05:00", "updated": "2017-07-05T19:14:24.104-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Sam Ross and Michael McIlroy", "source": "Milk & Honey", "year": 2014 }, "categories": [ "fernet-branca", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Wild Turkey 81)", "1 oz Fernet Branca", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup" ], "instructions": "Build in a rocks glass and stir to mix. Fill with crushed ice, garnish with a mint sprig (here, lemon twist), and add a straw.", "body_text": "1 oz Bourbon (Wild Turkey 81)\n1 oz Fernet Branca\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\nBuild in a rocks glass and stir to mix. Fill with crushed ice, garnish with a mint sprig (here, lemon twist), and add a straw.\nTwo Fridays ago, I decided to make a drink that I had spotted on Campari-America's Instagram feed called the Midnight Stinger. The drink was attributed to Milk & Honey's Sam Ross although other sources include Michael McIlroy in on the action. Campari was promoting the recipe as part of a series of drinks in 2014 honoring the 6 decades that Jimmy Russell has been Wild Turkey's master distiller. I made the drink with Wild Turkey to pay tribute, although the recipe was perhaps developed initially with another whiskey. The use of Fernet Branca as a mint flavor source reminded me of the\nPrizefighter\neven though that was vermouth instead of whiskey based.\nThe Midnight Stinger began with a lemon oil (instead of a minty one since my mint patch is dormant not to mention buried under 4 feet of snow) aroma with herbal notes from the Fernet Branca poking through. A malty lemon sip gave way to a Bourbon swallow with a lot of Fernet Branca flavor. The Midnight Stinger was definitely Fernet-forward but the amaro did not linger on the palate like it often can. And over time, the libation mellowed with the dilution from the melting ice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictJAvptsUmxCWzD3XQYRr2BUIiGxlFpElEN2eSnke8Fbs2iAf8U1BGFYKKqUYes0cu1Ezn3-3ThRNP_8ajxGqdqAT0Vq-gIgKk72xCIE7-b0htzorVd3mZg9ho3ez_Gg0k0pcBk2blb9S/s320/midnightstinger0509.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictJAvptsUmxCWzD3XQYRr2BUIiGxlFpElEN2eSnke8Fbs2iAf8U1BGFYKKqUYes0cu1Ezn3-3ThRNP_8ajxGqdqAT0Vq-gIgKk72xCIE7-b0htzorVd3mZg9ho3ez_Gg0k0pcBk2blb9S/s800/midnightstinger0509.jpg", "comment_count": 1 }, { "title": "newkirk crusta", "url": "https://cocktailvirgin.blogspot.com/2015/02/newkirk-crusta.html", "published": "2015-02-19T09:19:00.002-05:00", "updated": "2017-07-05T19:13:54.801-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "lime juice", "port (ruby)", "raspberry syrup", "rum (white)", "sugar" ], "ingredients": [ "1 jigger Bacardi (1 1/2 oz Caliche Rum)", "2 dash Port Wine (1/2 oz Taylor Fladgate Ruby)", "2/3 Lime Juice (1/2 oz)", "1/2 tsp Raspberry Syrup (1/4 oz Royal Rose brand)" ], "instructions": "Shake with ice and strain into a small wine glass rimmed with lime juice and encrusted with sugar on the rim. Add a wide lime twist.", "body_text": "1 jigger Bacardi (1 1/2 oz Caliche Rum)\n2 dash Port Wine (1/2 oz Taylor Fladgate Ruby)\n2/3 Lime Juice (1/2 oz)\n1/2 tsp Raspberry Syrup (1/4 oz Royal Rose brand)\nShake with ice and strain into a small wine glass rimmed with lime juice and encrusted with sugar on the rim. Add a wide lime twist.\nAfter the Midnight Stinger, I decided to take it back to earlier in the century via\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I spotted a quirky Crusta recipe in the rum section called the Newkirk Crusta. The Crustas in that book, such as the\nRye Crusta\noften leave out key aspects or make strange additions (one has egg in it?!); here, both the Rye and Newkirk Crustas leave out bitters which seem to be a\nhallmark\nof the spirit plus small amounts of citrus and liqueur(s) plus bitters structure (not to mention the sugar-crusted rim) laid out in the mid 19th century. Regardless, I was game to try their nonstandard recipe.\nThe Newkirk Crusta began with a lime oil aroma from the twist along with a fruitiness from the raspberry syrup and port; later, the nose became more rum and lime driven. Next, the fruity grape aspect of the port joined the lime on the sip, and the swallow offered the rest of the port notes in addition to rum and raspberry flavors. Indeed, Andrea commented that despite the lack of bitters, it still \"tastes very old school.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMdc6g7vRi3OI17bLyXX8Hr_bb24yDmrDJg1ozahXbBm2zglZwbxE7hJYQChMEV2XoRaymHQFH463__5Rci2BQwBXVPz7EuP4vw1emWS_0v49tpaWIS8llMMe-Ipmzc0Ac8_22zIIUJIk/s320/newkirkcrusta0510.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMdc6g7vRi3OI17bLyXX8Hr_bb24yDmrDJg1ozahXbBm2zglZwbxE7hJYQChMEV2XoRaymHQFH463__5Rci2BQwBXVPz7EuP4vw1emWS_0v49tpaWIS8llMMe-Ipmzc0Ac8_22zIIUJIk/s800/newkirkcrusta0510.jpg", "comment_count": 0 }, { "title": "spindrift, jr", "url": "https://cocktailvirgin.blogspot.com/2015/02/spindrift-jr.html", "published": "2015-02-20T09:18:00.004-05:00", "updated": "2017-07-05T19:13:23.757-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Taboo Cove", "year": 2008 }, "categories": [ "lemon juice", "orange juice", "passion fruit syrup", "rum", "simple syrup (vanilla)" ], "ingredients": [ "3/4 oz Lemon Juice", "3/4 oz Orange Juice (Cara Cara)", "1/2 oz Passion Fruit Syrup (BG Reynolds)", "1/4 oz Vanilla Syrup" ], "instructions": "Shake with ice and pour into a tall glass. Top with more ice and add a straw. I opted to garnish with an orange slice and a cherry", "body_text": "]1 1/2 oz Demerara Rum (El Dorado 3)\n3/4 oz Lemon Juice\n3/4 oz Orange Juice (Cara Cara)\n1/2 oz Passion Fruit Syrup (BG Reynolds)\n1/4 oz Vanilla Syrup\nShake with ice and pour into a tall glass. Top with more ice and add a straw. I opted to garnish with an orange slice and a cherry\nTwo Sundays ago to help honor the Pegu Blog's February is Tiki month theme, and I therefore reached for Beachbum Berry's\nRemixed\n. There, I spotted the Spindrift, Jr. which was a 2008 variation on what was originally Trader Vic's Rum Pot. In 1994, the junior's predecessor, the Spindrift, was created at the Venetian Hotel's Taboo Cove in Las Vegas; the junior stripped away two rums and a syrup from the mix.\nThe Spindrift, Jr. began with an orange aroma with hints of cherry from the garnish. The sip was a medley of fruit flavors including orange, lemon, and passion fruit, and the swallow focused more on the rum and vanilla flavors. Probably the drink would blossom more with an darker, richer Demerara rum instead of the white on the I selected.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1593621396", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3_d0mEaLRrJmJsXaoXXKF0XkAxYbt3uEDb5BZVFxfeGNWmJ6NU-a78ymMI7SY2Kv_a6eMZ6WxSUkiJtFgRICw6hCt2eOSb9p4EqhxCvgg7ni28Yx7tMbV2ZbGfNxLoJzt6VBUz6YiOD0/s320/spindrift0514.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3_d0mEaLRrJmJsXaoXXKF0XkAxYbt3uEDb5BZVFxfeGNWmJ6NU-a78ymMI7SY2Kv_a6eMZ6WxSUkiJtFgRICw6hCt2eOSb9p4EqhxCvgg7ni28Yx7tMbV2ZbGfNxLoJzt6VBUz6YiOD0/s800/spindrift0514.jpg", "comment_count": 0 }, { "title": "yeomen warder", "url": "https://cocktailvirgin.blogspot.com/2015/02/yeomen-warder.html", "published": "2015-02-22T13:57:00.000-05:00", "updated": "2017-07-05T19:12:30.318-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "cynar", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "2 oz Beefeater Gin", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/4 oz Cynar", "1/4 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Beefeater Gin\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/4 oz Cynar\n1/4 oz Luxardo Maraschino Liqueur\nStir with ice and strain into a coupe glass.\nTwo Tuesdays ago, I reached for my copy of\nDeath & Co. Cocktail Book\nand spotted the Yeomen Warder in the stirred gin section. This Martini variation was crafted by Phil Ward in 2008, and I figured that it would have work for Mixology Monday \"That's Not a Martini!\" if it were not for the\nBaton Rouge\nthat I had made three nights before. Yeomen warders are the official guards at the Tower of London, so I figured that keeping the Beefeater Gin identity (with the guards on the label) was important symbolically here. Overall, the recipe fell between Craigie on Main's gin Brooklyn, the\nMontmartre\n, and Death & Co.'s\nGrand Street\n.\nThe Yeomen Warder offered a nutty cherry aroma with hints of juniper. A white wine sip with tinges of cherry gave an almost kirsch-like aspect to the sip. The swallow then showcased a combination of gin botanicals, nutty Maraschino notes, and Cynar's herbal complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueC7em_r4Df4kIX9fWCGHJoQ45odE5arVFizJEjteK6NXI-eb5sYVeG1cIdAitKgnaalBjAQCUmm8M0DqDe1Y89DHkziuEmiycZHG6AQWsp_oSx-7mUNxsnp6vkIfckcLnL0i0nvCtSNr/s320/yeomanwarder0516.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueC7em_r4Df4kIX9fWCGHJoQ45odE5arVFizJEjteK6NXI-eb5sYVeG1cIdAitKgnaalBjAQCUmm8M0DqDe1Y89DHkziuEmiycZHG6AQWsp_oSx-7mUNxsnp6vkIfckcLnL0i0nvCtSNr/s800/yeomanwarder0516.jpg", "comment_count": 0 }, { "title": "schooner punch", "url": "https://cocktailvirgin.blogspot.com/2015/02/schooner-punch.html", "published": "2015-02-23T21:12:00.000-05:00", "updated": "2017-07-05T19:12:01.103-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Central Provisions", "source": "Maine-Portland Pop-up Event at Thirst Boston", "year": 2014 }, "categories": [ "cognac", "lime juice", "pineapple syrup", "rum (white)", "tea" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Pedro Domecq Fundador Solera Reserva)", "1 oz Plantation 3 Star Rum (Privateer Silver)", "3/4 oz Lime Juice", "3/4 oz Pineapple Syrup", "2 oz Strong Black Tea, cooled (English Breakfast)" ], "instructions": "Shake with ice and strain into a rocks glass or two punch cups.", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Pedro Domecq Fundador Solera Reserva)\n1 oz Plantation 3 Star Rum (Privateer Silver)\n3/4 oz Lime Juice\n3/4 oz Pineapple Syrup\n2 oz Strong Black Tea, cooled (English Breakfast)\nShake with ice and strain into a rocks glass or two punch cups.\nTwo Thursdays ago, I uncovered my collection of recipes from the Maine-Portland Pop-up Event at\nThirst Boston\n2014. From that series, I honed in on the Schooner Punch created by Central Provisions in Portland, Maine. With classic-feeling ingredients like a split spirit base of rum and brandy, black tea, citrus, and pineapple syrup, I felt it could do no wrong. Once prepared, the punch shared a roasty tea aroma with fruitiness from the lime and pineapple. The tea continued on into the sip in a drying sort of way along with the lime notes. And finally on the swallow, the brandy and rum mingled with the pineapple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJuQak_gwzAmDHCanDw6hlO-IDix1mW03CercztyqHW19Ghpgluf8g9N-gsklVXSwPA6-oGT6gdmv0DZghLcfr4nxtIvU4oUHCg2BITELz2RaePRNSehGb7TJtZSXhId7Gcuxrq6v1Ovf/s320/schoonerpunch0518.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJuQak_gwzAmDHCanDw6hlO-IDix1mW03CercztyqHW19Ghpgluf8g9N-gsklVXSwPA6-oGT6gdmv0DZghLcfr4nxtIvU4oUHCg2BITELz2RaePRNSehGb7TJtZSXhId7Gcuxrq6v1Ovf/s800/schoonerpunch0518.jpg", "comment_count": 0 }, { "title": "50 shades of maguey", "url": "https://cocktailvirgin.blogspot.com/2015/02/50-shades-of-maguey.html", "published": "2015-02-24T09:10:00.000-05:00", "updated": "2017-07-05T19:11:32.073-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jackie Patterson Brenner", "source": "Nuestra Soledad Mezcal", "year": null }, "categories": [ "campari", "cointreau", "lime juice", "mezcal", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Mezcal (Montelobos)", "3/4 oz Triple Sec (Cointreau)", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup (BG Reynolds)", "1/4 oz Campari" ], "instructions": "Shake with ice and strain into a rocks glass with fresh ice. Garnish with a lime wheel and add a straw.", "body_text": "1 1/2 oz Mezcal (Montelobos)\n3/4 oz Triple Sec (Cointreau)\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup (BG Reynolds)\n1/4 oz Campari\nShake with ice and strain into a rocks glass with fresh ice. Garnish with a lime wheel and add a straw.\nFor Valentine's Day two weeks ago, I decided to make a mezcal drink that Jackie Patterson Brenner reposted on Instagram via Nuestra Soledad Mezcal called 50 Shades of Maguey. I was torn on whether to love or to groan at the name, but the thought of a mezcal Margarita supplemented by the great flavor combination of passion fruit and Campari set me in the shaker tin direction.\nThe 50 Shades of Maguey began with a lime and smoke aroma with hints of citrus and passion fruit on the nose. The lime and passion fruit came out strongest on the sip though, and the swallow offered the smoky mezcal followed by a bitter orange and Campari finish. Indeed, the drink did come across like a mezcal Margarita with more fruit notes and a more complex bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-XGxM8HdNh6pgzwhcnvY_4BJ-1a8YLjTBysYYuXc69v75vuAy-yylAL9IKq93mIB9BvA86rNgTxPttK6Ke7LhcR4-7WkjBeS1op4Z5JIL4emwjARt_DoIz8D05pBqfki7JG7bZIWADW6/s320/shadesmaguey0520.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-XGxM8HdNh6pgzwhcnvY_4BJ-1a8YLjTBysYYuXc69v75vuAy-yylAL9IKq93mIB9BvA86rNgTxPttK6Ke7LhcR4-7WkjBeS1op4Z5JIL4emwjARt_DoIz8D05pBqfki7JG7bZIWADW6/s800/shadesmaguey0520.jpg", "comment_count": 0 }, { "title": "filibuster", "url": "https://cocktailvirgin.blogspot.com/2015/02/filibuster.html", "published": "2015-02-25T15:29:00.003-05:00", "updated": "2017-07-05T19:11:25.202-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Erik Adkin", "source": "Heaven's Dog and Slanted Door", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "lemon juice", "maple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt)", "3/4 oz Lemon Juice", "1/2 oz Grade B Maple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass. Garnish with a few drops of Angostura Bitters and use a toothpick to draw designs through the drops.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt)\n3/4 oz Lemon Juice\n1/2 oz Grade B Maple Syrup\n1 Egg White\nShake once without ice and once with ice. Strain into a cocktail glass. Garnish with a few drops of Angostura Bitters and use a toothpick to draw designs through the drops.\nTwo Sundays ago, I turned to my copy of\nLeft Coast Libations\nto see what gems left unmade. There, I spotted the Filibuster by Erik Adkin then of San Francisco's Heaven's Dog and Slanted Door. The recipe came across like the classic Maple Leaf (albeit using American rye instead of Canadian whisky) with egg white in the mix as well as bitters for garnish, so it seemed like it was worthy of a go.\nThe Filibuster's Angostura Bitters' designs contributed clove and allspice aromas to the nose. Next, a creamy lemon and malt sip gave way to rye and rich maple flavors on the swallow. While nothing surprising, the drink was nothing but satisfying.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0982631502", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOx8OAQKqnN-TpFv5BGRBfwbIcETdA9lcoE0o80Jj9FdQtohnOXWuLQsz1cy8T_HU4OmDdmk0yK9hyRDBmlr8wU6vMC80KoyGS8H2wJ_CBAZjzv4Y68ACGxazfwoO5BiInWJHA6H3-qBx/s320/filibuster0521.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOx8OAQKqnN-TpFv5BGRBfwbIcETdA9lcoE0o80Jj9FdQtohnOXWuLQsz1cy8T_HU4OmDdmk0yK9hyRDBmlr8wU6vMC80KoyGS8H2wJ_CBAZjzv4Y68ACGxazfwoO5BiInWJHA6H3-qBx/s800/filibuster0521.jpg", "comment_count": 0 }, { "title": "lake union", "url": "https://cocktailvirgin.blogspot.com/2015/02/lake-union.html", "published": "2015-02-26T09:24:00.002-05:00", "updated": "2017-07-05T19:10:51.522-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "westbridge" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Mike Fleming", "source": "West Bridge", "year": null }, "categories": [ "#westbridge", "bitters (Angostura)", "cynar", "kahlua", "rum", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rittenhouse 100 Rye", "3/4 oz Old Monk Rum", "1/2 oz Cynar", "1/2 oz Caffè Borghetti", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with lemon oil.", "body_text": "1 1/4 oz Rittenhouse 100 Rye\n3/4 oz Old Monk Rum\n1/2 oz Cynar\n1/2 oz Caffè Borghetti\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Garnish with lemon oil.\nTwo Mondays ago, I ventured down to West Bridge after work. There, I was surprised when I spotted one of my old coworkers, Adam Palmer, behind the stick. For a first drink, I asked Adam for the Lake Union that he mentioned was Mike Fleming's creation. I was definitely curious to see how Cynar and coffee flavors would play out; despite it seemingly like such a natural pairing, I cannot recall a drink that did so. I do regret not finding out the secret to the name, but there is a famous Lake Union in the middle of Seattle, Washington, one of the coffee capitals of the country.\nOnce mixed, the Lake Union offered a bright lemon aroma that later shifted to darker notes from the rum and liqueurs. Next, a caramel-driven sip gave way to rye spice contrasting the dark rum and Cynar's herbal flavors on the swallow. Finally, the drink finished with coffee, allspice, clove, and char notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8kL5B0kVIGuSCfpDUJpNiUUCwPOSwVjBSErLKKcJxPSG2F6eGNKx8J1PfB6VcWDZetHNQ8-t6-kMNKudJgUnfpvMZFHY770PndPxdqRNaNeM0y0qYux6ln3CWGuMJlCxYOqmMBPGm56G/s320/lakeunion0523.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8kL5B0kVIGuSCfpDUJpNiUUCwPOSwVjBSErLKKcJxPSG2F6eGNKx8J1PfB6VcWDZetHNQ8-t6-kMNKudJgUnfpvMZFHY770PndPxdqRNaNeM0y0qYux6ln3CWGuMJlCxYOqmMBPGm56G/s800/lakeunion0523.jpg", "comment_count": 0 }, { "title": "camparipolitan", "url": "https://cocktailvirgin.blogspot.com/2015/02/camparipolitan.html", "published": "2015-02-27T12:19:00.001-05:00", "updated": "2017-07-05T19:09:24.813-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#russell house tavern", "*original", "campari", "cointreau", "creole shrub", "lime juice" ], "ingredients": [], "instructions": null, "body_text": "The Cosmopolitan has been getting bashed a lot by modern mixologists as of late, and I have found myself defending it a bit more than expected. Sure, the 1980s drink got fame in the 1990s and made big splashes thanks to Madonna and\nSex and the City\n. It is often touted as a chick drink as well. During my early bar years in the 1990s, the Kamikaze was still revered as a serious shot. Vodka, lime juice, and triple sec. So if you add a splash of cran to a Kamikaze, what do you get? True, it would be so much better as a gin drink, and that had already been done in the first few decades of the 20th century with the gin-based\nCosmopolitan\nusing raspberry syrup instead of cranberry. In fact, at a Milagro buy-out event, I asked the bartender for a tequila Cosmo perhaps with a hint of irony given that it was expected that I would request something highfalutin to stump the bartender. People looked at me funny until I explained that it was a Margarita with a dash of cranberry. The idea came to me after asking for a tequila\nScofflaw\nsince that whiskey classic was on their menu already, and I was thinking of other classics to tequila-ize.\nTwo days ago on Facebook, there was a thread where one bartender complained that, \"Tonight a man told me, after ordering a Cosmo, that he 'truly hated' mine. And that it was 'undrinkable'.\" I commiserated and shared how someone once called my 3:1:1 Margarita at work the worst he had ever had. But the rest of the thread devolved into bashing the Cosmopolitan ranging from the drink itself to the people who order them as well as questioning their masculinity and class. It got me thinking about how the art form of a Daisy with a splash of tart and bitter cranberry juice could be elevated. My mind went straight for Fernet Branca for it works well in drinks containing triple sec and citrus such as the\nAli-Frazier\n(which was inspired by the citrus-less\nAlcazer\nfrom the same book as the 1903-33 Cosmo). However, all that rosiness from the cranberry and brightness from the other ingredients would be drowned out by a sea of black or brown from the liqueur. But wait, what about Campari? It has worked well for drinks in\nBeta Cocktails\n, at the Anvil, and in my own experiments, so why not? I sent myself an email at 1:30 that day to remind myself to tinker with it at work during a slow moment over the next few days.\nThat night during my shift, CJ, one of the servers, had spoke highly of me to his table, and he came by to relay their question if I could make something with Campari as the base spirit. It just doesn't get any better timing than that! When the ticket for \"Campari Up$ (Message: YARM)\" came in, I set to work and whipped one up as a modification of my standard Cosmo (more lime and cranberry juice by a touch). It was still a bit bitter before I shook it, so I added a pinch of salt to cut that bitterness and bring out Campari's rich orange flavors that would complement the other citrus notes in the drink. Before I could get their opinion through the server, another ticket came in for \"Campari Up$ (Message: YARM)\" to the same table which answered my question. Apparently, one of the tablemates fancied it as well. That second one before I sent it out is pictured above. For a name, I opted for the Camparipolitan although the Cosmopari was a close second.\nCamparipolitan (or Cosmopari?)\n• 2 oz Campari\n• 1 oz Triple Sec (Clement Creole Shrubb here)\n• 1 oz Lime Juice\n• 1/2 oz Cranberry Juice\n• 1 pinch Salt\nShake with ice and strain into a cocktail glass. Garnish with an orange twist. A home version of 1 1/2 : 3/4 : 3/4 : fat 1/4 : 1 pinch would work well too.\nYesterday, I made a mini version to get tasting notes. The orange twist at first contributed a lot of bright orange oil notes, but as those oils were sipped away, the nose became more orange peel driven over time. The sip was tart lime and orange, and a different orangeness, a darker more bitter one from the Campari, came through on the swallow along with the cranberry flavors. Finally, the drink ended with a slightly tart and bitter finish. Overall, it was like a Cosmo made with some extra citrussy vodka with some additional bitter herbal complexity.\nThe Daisy itself is such a strong base of a drink. I even tinkered with it for a recent Mixology Monday with the\nDouble Daisy\nwhere I hybridized the Margarita and the Sidecar. Indeed, it is a family of drink that still makes people very happy and has a classic and elegant history and feel to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwvXPfo0gj2044BpQJLXlqNGJ1qcjFW1koaemj54AYQVUQKpLDurkoFaTbRgmTvTZJZl9UF0UImFDfzLkAp5OlitNMbI5Fec2gTJ3bO9UgjVGeloC3me1ZgJ7a71MyUpo13AdgLmpLPF2/s320/cosmopari3055.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwvXPfo0gj2044BpQJLXlqNGJ1qcjFW1koaemj54AYQVUQKpLDurkoFaTbRgmTvTZJZl9UF0UImFDfzLkAp5OlitNMbI5Fec2gTJ3bO9UgjVGeloC3me1ZgJ7a71MyUpo13AdgLmpLPF2/s800/cosmopari3055.jpg", "comment_count": 4 }, { "title": "#osmc", "url": "https://cocktailvirgin.blogspot.com/2015/03/osmc.html", "published": "2015-03-02T09:14:00.001-05:00", "updated": "2017-07-05T19:08:50.088-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "bitters (mole)", "cherry brandy", "creme de cacao", "egg", "mezcal" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz Cherry Heering", "1/2 oz Crème de Cacao (here, Caffè Borghetti)", "1/2 oz Bittermens Mole Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a rocks or similar glass. Garnish with grated nutmeg (here, omitted).", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz Cherry Heering\n1/2 oz Crème de Cacao (here, Caffè Borghetti)\n1/2 oz Bittermens Mole Bitters\n1 Whole Egg\nShake once without ice and once with ice. Strain into a rocks or similar glass. Garnish with grated nutmeg (here, omitted).\nOn the way home after West Bridge, I stopped into Trina's Starlite Lounge for a drink. There, I asked bartender Tony Iamunno for the #OSMC which stood for the \"obligatory seasonal mixology cocktail.\" Mid-build, Tony realized that they were out of creme de cacao, so I suggested a coffee liqueur instead. Moments later, he could not find the nutmeg... Once fully mixed, the #OSMC began with a dark cherry aroma with a hint of smoke. A creamy cherry sip gave way to a smoky agave swallow with chocolate and coffee roasts on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh65Sar1GsPxXLkyhKXUDtrhIWILZC9CWeEQ0SkgjMlmIJoVolU3Z0DHlzYkT7SxUEaicCzLWXSJOixMflK5vQ58iX2gha_NSxDQKp21H6NQMKbgCc_Za-yEwaNsHjjsj-Rxf9ngrwlvFX/s320/osmc0525.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh65Sar1GsPxXLkyhKXUDtrhIWILZC9CWeEQ0SkgjMlmIJoVolU3Z0DHlzYkT7SxUEaicCzLWXSJOixMflK5vQ58iX2gha_NSxDQKp21H6NQMKbgCc_Za-yEwaNsHjjsj-Rxf9ngrwlvFX/s800/osmc0525.jpg", "comment_count": 0 }, { "title": "waltz of the flowers", "url": "https://cocktailvirgin.blogspot.com/2015/03/waltz-of-flowers.html", "published": "2015-03-03T15:35:00.001-05:00", "updated": "2017-07-05T19:08:17.384-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Rob Ficks", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "aperol", "bitters (Peychaud's)", "champagne", "lime juice", "rum (white)", "st. germain" ], "ingredients": [ "3/4 oz Rhum JM Blanc", "1/2 oz St. Germain Elderflower Liqueur", "1/2 oz Aperol", "1/4 oz Lime Juice", "2 drop Orange Blossom Water", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a champagne flute. Top with Cristalino Brut Cava and garnish with an orange twist.", "body_text": "3/4 oz Rhum JM Blanc\n1/2 oz St. Germain Elderflower Liqueur\n1/2 oz Aperol\n1/4 oz Lime Juice\n2 drop Orange Blossom Water\n1 dash Peychaud's Bitters\nShake with ice and strain into a champagne flute. Top with Cristalino Brut Cava and garnish with an orange twist.\nTwo Tuesdays ago, I stopped into Craigie on Main for a cocktail. For a drink, I asked bartender Rob Ficks for the Waltz of the Flowers. Rob explained that his creation was a tribute to Tchaikovsky's piece that appears in the\nNutcracker\n. Once mixed, the Waltz of the Flowers offered an orange and mousy sparkling wine aroma. A crisp grape sip shared fruity orange-lime flavors from the Aperol, lime, and elderflower liqueur. Finally, the swallow proffered a mix of grassy and funky rhum agricole flavors along with floral and wine notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQFSJACRAGQbAB4Lb1lvyau1RhxSsj2qb-cH1CfZt-xREmXJbwB9y_ssJk2U9Ny_tnIY-f4jfV1Zwwb7G6nkXGub8BfwdxdUqtAeC98Seedug7nsvgMv0frqpNIA-c8IXMKPuOvQ1bNnW/s320/waltzflower0527.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQFSJACRAGQbAB4Lb1lvyau1RhxSsj2qb-cH1CfZt-xREmXJbwB9y_ssJk2U9Ny_tnIY-f4jfV1Zwwb7G6nkXGub8BfwdxdUqtAeC98Seedug7nsvgMv0frqpNIA-c8IXMKPuOvQ1bNnW/s800/waltzflower0527.jpg", "comment_count": 0 }, { "title": "hot egg nog", "url": "https://cocktailvirgin.blogspot.com/2015/03/hot-egg-nog.html", "published": "2015-03-04T09:08:00.001-05:00", "updated": "2017-07-05T19:07:48.202-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender Guide", "year": 1947 }, "categories": [ "*hot", "brandy", "cream", "egg", "rum", "sugar" ], "ingredients": [ "1 oz Rum (Diplomatico Exclusiva)", "1 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1 tsp Sugar", "1 Egg Yolk" ], "instructions": null, "body_text": "1 oz Rum (Diplomatico Exclusiva)\n1 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1 tsp Sugar\n1 Egg Yolk\nHot Milk (6 oz)\nMix egg yolk and sugar in a heated mug. Add rum and brandy and stir. Fill with hot milk and stir. Garnish with freshly grated nutmeg. See second paragraph for mixing suggestions to avoid egg white action.\nTwo Thursdays ago, I turned to Trader Vic's 1947\nBartender Guide\nfor their hot drink section. There, I found the Hot Egg Nog recipe which was quite curious. I have had other cold drinks turned hot including the\nHot Zombie\n,\nSazerac Toddy\n, and the\nHot Old Fashioned\n, but Egg Nog was not something that I associated with as hot.\nTom and Jerries\n, yes though, so why not Egg Nog?\nOnce prepared, the Hot Egg Nog proffered an elegant nutmeg aroma. The rich milk notes and caramel from the rum were augmented by the silkiness of the egg yolk. Lastly, the swallow then added light brandy and rum flavors. I definitely had some issues with egg white carry-over from the yolk cooking solid in to distracting chunky bits. Perhaps rinsing the yolk could help to free it from egg white contamination. Other ideas include fine straining the concoction before serving in the mug or just using warm milk instead of hot milk. Otherwise, the Hot Egg Nog was quite delightful!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInWHvjqlfL5neiTIFwHrQF732tULInOONpnu53QlS0Nlc3gjiyCM8NnhMeiiYIQfyiCCpysXGEtgcVkpKjnECSIj6Q1Ye4MGRd2zz8mU9QKPQYXYQIt7axlNg9Pys1qmOln3UrMBt_Mvw/s320/hoteggnog0529.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInWHvjqlfL5neiTIFwHrQF732tULInOONpnu53QlS0Nlc3gjiyCM8NnhMeiiYIQfyiCCpysXGEtgcVkpKjnECSIj6Q1Ye4MGRd2zz8mU9QKPQYXYQIt7axlNg9Pys1qmOln3UrMBt_Mvw/s800/hoteggnog0529.jpg", "comment_count": 1 }, { "title": "jets to brazil", "url": "https://cocktailvirgin.blogspot.com/2015/03/jets-to-brazil.html", "published": "2015-03-05T18:32:00.001-05:00", "updated": "2017-07-05T19:07:03.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Will Thompson and Matt Schrage", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "aperol", "campari", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Plantation Pineapple Rum (*)", "1/2 oz Lime Juice", "1/2 oz Demerara Syrup", "1/4 oz Campari", "1/4 oz Aperol" ], "instructions": "Shake with ice and strain into a cocktail coupe. Shake with ice and strain into a Collins glass with 2-3 oz Riverwalk Imperial Porter. Garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Plantation Pineapple Rum (*)\n1/2 oz Lime Juice\n1/2 oz Demerara Syrup\n1/4 oz Campari\n1/4 oz Aperol\nShake with ice and strain into a cocktail coupe.\n(*) My old high school classmate Josh over at Inu A Kenu posted a great\nDiY recipe\nthis week!\nTwo Fridays ago, I wandered down Mass Ave after work and stopped into Brick & Mortar. For a first drink, I asked bartender Will Thompson for the Jets to Brazil. Will described the recipe as a \"\nJungle Bird\nsans pineapple [juice]\" (although there is pineapple infused into the rum). Later, bartender Matt Schrage came by and described how he and Will created and batched the drink for the bar's emo-themed night two days prior. Once mixed, the Jets to Brazil shared bright fruit aromas from perhaps the pineapple and lime with darker notes from the rum. The sip had a vague fruit flavor from the pineapple, Aperol, and lime, and lastly, the swallow offered pineapple notes with a degree of bitter complexity from the amari.\nThe second drink that Will made me was another variation of the\nPop-In\n, an old style of beer cocktail featuring a lightly hopped beer spiked with spirits, amaros, and liqueurs that he was introduced to at Dead Rabbit in Manhattan. This one was essentially a Royal Fizz with an imperial porter as the carbonation source; while I did not get the exact measurements, I am using his last pop-in (see previous link) as a guide:\n[Brick & Mortar Pop-In]\n• 1 oz St. George Terroir Gin\n• 1 oz El Dorado 12 Year Rum\n• 3/4 oz Demerara Syrup\n• 1 Whole Egg\nShake with ice and strain into a Collins glass with 2-3 oz Riverwalk Imperial Porter. Garnish with freshly grated nutmeg.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV-pidUtCY0akGXLamxwviW7e4CX7BglQ-fZRwa37PsCTlLcDJukCFvgZRFWJ_xhKdo6E2HNFA9yev41F5peqnzCAI4J9AMGy0OtQGNzobyr8hfUclVos23JBD7o41esxp24RUoR8_sIo/s320/jetsbrazil0530.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNhw9uJl9wOcO4pxV7nPS62xa89-7kWolnsjSvp3XdFIhZDZ0ZQ0yDT3o9crGjixwYbdEF2KlcYuyNGXhg-FsncoQuRj4t9a85BsGV308FqPr2fawdqnfPQnGsow0Z7dOr1tQGEAGxjlM/s320/brickpopin0531.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV-pidUtCY0akGXLamxwviW7e4CX7BglQ-fZRwa37PsCTlLcDJukCFvgZRFWJ_xhKdo6E2HNFA9yev41F5peqnzCAI4J9AMGy0OtQGNzobyr8hfUclVos23JBD7o41esxp24RUoR8_sIo/s800/jetsbrazil0530.jpg", "comment_count": 0 }, { "title": "iron ranger", "url": "https://cocktailvirgin.blogspot.com/2015/03/iron-ranger.html", "published": "2015-03-06T09:23:00.000-05:00", "updated": "2017-07-05T19:04:58.906-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2014 }, "categories": [ "bitters (Angostura)", "falernum", "lemon juice", "pineapple juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Wild Turkey 81 Bourbon", "3/4 oz Lemon Juice", "1 oz Pineapple Juice", "1/2 oz Velvet Falernum", "1/2 oz Simple Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug filled with crushed ice. Garnish with a pineapple wedge (omitted) and freshly grated cinnamon.", "body_text": "2 oz Wild Turkey 81 Bourbon\n3/4 oz Lemon Juice\n1 oz Pineapple Juice\n1/2 oz Velvet Falernum\n1/2 oz Simple Syrup\n2 dash Angostura Bitters\nShake with ice and strain into a Tiki mug filled with crushed ice. Garnish with a pineapple wedge (omitted) and freshly grated cinnamon.\nTwo Saturdays ago, I returned to the same list of drinks that I found the\nMidnight Stinger\n, namely the one created for the Tales of the Cocktail 2014 event honoring the 60 years that Jimmy Russell was the master distiller for Wild Turkey. The recipe that caught my eye was for the 1950s in honor of the Tiki craze called the Iron Ranger created by Erick Castro then of Polite Provisions. The Iron Ranger still gets served at Boiler Maker, the bar in New York City that Erick is helping to run.\nThe Iron Ranger began with cinnamon and pineapple aromas. A malty and lemon sip shared a hint of fruitiness from the pineapple. Most of the pineapple flavors came through on the swallow along with the Bourbon, clove and allspice notes. Indeed, I will have to throw this drink in with the list of whiskey Tiki drinks that I mentioned in the\nKentucky Island\npost.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF49KC_CJwI8qfwtF4u3eZg2X09p3bHa3WNmeVhH-GJAytVbRKMp7B3OKPdpXzW1z8QNAEwkMG0ovpdCt0Y1_YGRATv_ZckHCvENmVik2v8y0iWCBXH1OHYJAzz7PIRERtz4V-v9AVHeFG/s320/ironranger0534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF49KC_CJwI8qfwtF4u3eZg2X09p3bHa3WNmeVhH-GJAytVbRKMp7B3OKPdpXzW1z8QNAEwkMG0ovpdCt0Y1_YGRATv_ZckHCvENmVik2v8y0iWCBXH1OHYJAzz7PIRERtz4V-v9AVHeFG/s800/ironranger0534.jpg", "comment_count": 0 }, { "title": "coffee dto", "url": "https://cocktailvirgin.blogspot.com/2015/03/coffee-dto.html", "published": "2015-03-10T09:11:00.001-04:00", "updated": "2017-07-05T19:04:29.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Hunt & Alpine Club", "year": 2014 }, "categories": [ "kahlua", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Plantation Dark Rum (Diplomatico Exclusiva)", "1/2 oz Smith & Cross Rum", "3/4 oz Lemon Juice", "1/2 oz Allen's Coffee Brandy (Kahlua)", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Plantation Dark Rum (Diplomatico Exclusiva)\n1/2 oz Smith & Cross Rum\n3/4 oz Lemon Juice\n1/2 oz Allen's Coffee Brandy (Kahlua)\n1/2 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nAfter the Iron Ranger served at Tales of the Cocktail 2014, I turned to my stack of recipe cards from 2014 Boston Thirst's Maine-Portland Pop-up Event. There, I spotted the Coffee DTO from Portland's Hunt & Alpine Club. Their Daiquiri Time Out variation reminded me a lot of a\nMr. Bali Hai\nwithout the pineapple juice, so I was definitely intrigued. Moreover, our Mr. Bali Hai at Russell House Tavern also utilized a 3:1 split of rums with 3 parts dark Cruzan Blackstrap to a similar 1 part Smith & Cross. To make the drink truly Maine, I would have needed Allen's Coffee Brandy (or perhaps Somerville as well since it is made down the hill from me in East Somerville); though I have an Allen's winter cap from Hunt & Alpine's table at the event, I needed that night to utilize another coffee liqueur for this\n#DTO\n.\nThe Coffee Daiquiri Time Out began with caramel rum aromas complementing dark roast coffee ones on the nose. The caramel continued on into the sip where it contrasted the crisp lemon notes, and the funky rums on the swallow led into a coffee finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2imxlgFEDspHDNwBCH1E9EScYnTfzo9ryFijcpPjQ4ahN6GJQTVvwnrfnvWiCkJrXkeptB25dPhOFMV1N9XQ2e-F2Guo6VGuxNQYUM0vPATmiR-UO4ppJUo_all-aWr0G3_6ArB7OHep/s320/coffeedto0535.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2imxlgFEDspHDNwBCH1E9EScYnTfzo9ryFijcpPjQ4ahN6GJQTVvwnrfnvWiCkJrXkeptB25dPhOFMV1N9XQ2e-F2Guo6VGuxNQYUM0vPATmiR-UO4ppJUo_all-aWr0G3_6ArB7OHep/s800/coffeedto0535.jpg", "comment_count": 0 }, { "title": "guiding light", "url": "https://cocktailvirgin.blogspot.com/2015/03/guiding-light.html", "published": "2015-03-11T09:13:00.001-04:00", "updated": "2017-07-05T19:04:00.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Joe Slavinski", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (Peychaud's)", "campari", "creole shrub", "mezcal", "pimento dram" ], "ingredients": [ "2 oz Xicaru Mezcal", "3/4 oz Gran Classico", "1/2 oz Clement Creole Shrub", "1/4 oz St. Elizabeth Allspice Dram", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "2 oz Xicaru Mezcal\n3/4 oz Gran Classico\n1/2 oz Clement Creole Shrub\n1/4 oz St. Elizabeth Allspice Dram\n1 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nI was pleasantly surprised on the most recent Russell House Tavern cocktail menu that there was a drink on there by Joe Slavinski. Joe recently switched from being a server to a bartender and took to the trade rather quickly. His creation, the Guiding Light, was named as a homage to everyone he has learned from, but it was left unclear if he is also a soap opera junky (which would not interfere with his more nocturnal professional wrestling watching). In a way, his drink reminded me of a smoky and spiced agave-based\nLucien Gaudin\n.\nThe Guiding Light began with an orange oil and smoky aroma with a hint of bubblegum from the Gran Classico. An orange-driven sip led into a smoky mezcal swallow followed by orange and bitter herbal notes and lastly a smoky allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX4D-yqbHeOIifkXKnVbBD31EI8_vmic4QjpH9tjkk5ZhTlHe2EGABez8-Szyqa0gGIp7XW3qZ1m0m4LyzY4jg_2rWqVakUBFw-rcHf_WIg_vQRCo7NXB3s1-5VLNzexOTiV1hz1QFxmL/s320/guidinglight0539.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX4D-yqbHeOIifkXKnVbBD31EI8_vmic4QjpH9tjkk5ZhTlHe2EGABez8-Szyqa0gGIp7XW3qZ1m0m4LyzY4jg_2rWqVakUBFw-rcHf_WIg_vQRCo7NXB3s1-5VLNzexOTiV1hz1QFxmL/s800/guidinglight0539.jpg", "comment_count": 0 }, { "title": "kingston cup", "url": "https://cocktailvirgin.blogspot.com/2015/03/kingston-cup.html", "published": "2015-03-13T09:26:00.003-04:00", "updated": "2024-09-01T11:54:51.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sean Frederick", "source": "Townsman", "year": null }, "categories": [ "#other", "bitters (aromatic)", "pimm's no. 1", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "1/2 oz Smith & Cross Rum", "1 oz Five Spice Ginger Syrup (*)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Collins glass filled with crushed ice. Garnish with a cucumber wheel and 3 dashes housemade aromatic bitters, and add a straw.", "body_text": "1 1/2 oz Pimm's No. 1\n1/2 oz Smith & Cross Rum\n1 oz Five Spice Ginger Syrup (*)\n1/2 oz Lime Juice\nShake with ice and strain into a Collins glass filled with crushed ice. Garnish with a cucumber wheel and 3 dashes housemade aromatic bitters, and add a straw.\n(*) Perhaps 1/2 oz each of ginger syrup and\nChinese five spice syrup\nwould work in a pinch.\nTwo Fridays ago, I suddenly had the day off due to a surprise double shift the day before. After spending part of the day at the ICA museum, I traveled over from Fort Point to the Financial District to visit the Townsman that had just opened. Off of their opening menu, I asked bartender Shannon Higgins for the Kingston Cup, a spiced and Jamaican rum variation of the classic Pimm's Cup. Shannon described how the Cup was bar manager Sean Frederick's creation, but the final recipe went through a half dozen variations as a group effort with the staff. When I inquired about the \"Szechuan spice\" in the ingredients list, it was described as part of the ginger syrup and included pink peppercorn and star anise. Those spices sound very similar to the components of Chinese Five Spice syrup, and Sean's previous bar, the Citizen Public House, had a few drinks like the\n1788 Buck\nand the\nFigawi\nthat utilized said spices.\nThe Kingston Cup began with a cucumber and allspice aroma from the two garnishes. A fruity sip gave way to rum funk blending elegantly into ginger and pepper-laden spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXWi_meADlPDMAupOvn4Yfe4-CUE7uJzgs7AD0al4pT8bbNghgv_DXaaUNmXvUqDfiSYL7Pf5COqqyRalj7egmJdqBjZYkuOpES7FccslRiSlR0GiJsimIgxLsn2j9Z661HWweTTxkkEr/s320/kingstoncup0540.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXWi_meADlPDMAupOvn4Yfe4-CUE7uJzgs7AD0al4pT8bbNghgv_DXaaUNmXvUqDfiSYL7Pf5COqqyRalj7egmJdqBjZYkuOpES7FccslRiSlR0GiJsimIgxLsn2j9Z661HWweTTxkkEr/s800/kingstoncup0540.jpg", "comment_count": 0 }, { "title": "bellocq's old-fashioned cobbler", "url": "https://cocktailvirgin.blogspot.com/2015/03/bellocqs-old-fashioned-cobbler.html", "published": "2015-03-14T16:07:00.000-04:00", "updated": "2017-07-05T19:02:57.545-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (Angostura)", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCV) was picked by Laura of the\nSass and Gin\nblog. The theme she chose was \"Call Me Old Fashioned!\" which seemed like a great continuation of investigating the classics from February's Martini variation theme. Laura elaborated on the concept by describing, \"The Old Fashioned is the original 'cock tail,' dating to the early 1800s. In this humble bartender's opinion, it is the\npater familias\nof all other drinks, and it has taken its place as such in the recent cocktail revival. We have seen many variations of the Old Fashioned (i.e. Mayahuel's Oaxaca Old Fashioned, PDT's Benton's Old Fashioned) and the resurgence of similar cocktails (i.e. the Sazerac). The bitters market has exploded over the last decade, with more flavor profiles than ever before, and with a more health-conscious public, your local grocery store is likely to carry a selection of sugars to play with (agave, coconut sugar, turbinado, etc). So, here's the challenge: We will be sticking to the traditional ratios of spirit, bitters and sugar, but I'm challenging you to step outside the box with your selections. In addition, how will it be chilled or garnished? Do you want to add a secondary spirit or rinse? Go to town!\"\nFor a starting point, I purchased a book that I had been meaning to order and read, namely Robert Simonson's\nThe Old-Fashioned\n, and I hoped that it would arrive on time. Luckily, it did and I skipped the reading for later (I am in the midst of two other books at the moment) and went straight for the recipe section. There, I spotted an Old Fashioned that retained its Old Fashioned-ness despite changing structure similar to how Deep Ellum crafted the Toddy-esque\nHot Old Fashioned\n. Instead of hot, it was New Orlean's Bellocq turning a Bourbon Old Fashioned into a Cobbler. Since I have not been back to New Orleans since Belloqc has opened, I figured this would a great way to get a glimpse at their program as best I can.\nBellocq's Old-Fashioned Cobbler\n• 2 oz Buffalo Trace Bourbon (Old Weller 107)\n• 1/4 oz Demerara Syrup 2:1 (1/2 oz 1:1)\n• 2 dash Angostura Bitters\n• 2 drop Vanilla Extract\n• 1 Orange Wheel (Cara Cara)\nMuddle the orange wheel. Add the rest of the ingredients and shake with ice. Double strain into a Julep cup or Collins glass filled with ice. Garnish with a flag consisting of fresh orange wheel and cherry on a pick. Note: this is an adaptation of the book's recipe; the book added the vanilla extract onto the orange wheel and garnished the flag with powdered sugar as well.\nThe Old Fashioned\nattributed this Cobbler to Kirk Estopinal as his take on the \"muddled style Old Fashioned, the kind you used to get before the mixology movement took hold.\" While the structure was similar to an Old Fashioned, I was curious what this more refreshing and elegantly presented variation would offer. Once prepared, the flag garnish donated orange and cherry aromas. The muddled orange continued the citrus notes into the sip where it played well with the Bourbon's malt flavors. Finally, the rest of the whiskey notes came through on the swallow along with the bitter's spice and a vanilla finish. While inherently not too different recipe-wise from a New Fashioned Old Fashioned, the presentation distracted me from thinking about it as such.\nSo thank you to Laura for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the mixing spoons stirring and the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1607745356", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hm1ZhOeCYj2wlH_zw3ah9NxEjjPQ7GsAv45kdNH1dmUoeluUj_wAQBWNB8rSB224stJbiTLGTGQceCMwqVNBwHMHvHUgsS7irjrLsgw9d7yRBQrnatyORz8MW7P9HWlNaijX0WLxHFFS/s320/oldfashcobb0553.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "chestnut cup", "url": "https://cocktailvirgin.blogspot.com/2015/03/chestnut-cup.html", "published": "2015-03-16T09:03:00.000-04:00", "updated": "2017-07-05T19:00:52.090-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Raul Yrastorza", "source": "Chestnut Club", "year": 2015 }, "categories": [ "campari", "gin", "lemon juice", "orgeat" ], "ingredients": [ "1 oz Gin (Tanqueray)", "1 oz Campari", "1 oz Lemon Juice", "3/4 oz Orgeat (BG Reynolds)" ], "instructions": "Shake with ice and strain into a Collins glass with ice. Top with crushed ice and garnish with an orange wheel.", "body_text": "1 oz Gin (Tanqueray)\n1 oz Campari\n1 oz Lemon Juice\n3/4 oz Orgeat (BG Reynolds)\nShake with ice and strain into a Collins glass with ice. Top with crushed ice and garnish with an orange wheel.\nTwo Saturdays ago, I turned to the new issue of\nImbibe Magazine\n(March/April 2015) and spotted the Chestnut Cup that seemed like a good conceptual transition from the Kingston Cup the day before. The recipe was attributed to Raul Yrastorza of the Chestnut Club in Santa Monica; perhaps the magazine recipe was an adaptation of the house one since the bar's menu also lists \"bitters\" as the fifth ingredient in the description.\nThe Chestnut Cup offered an orange aroma from the garnish that worked well with the hint of Campari on the nose. A lemon and almond sip gave way to a gin and Campari swallow and a nutty finish. Indeed, the orgeat lent a little texture and smoothness to the drink and the nutty notes shaped the combination of gin, lemon, and Campari very differently than Cointreau in the\nJasmine\nor passion fruit in the\nNovara\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTjPl2SzVdGzKrXMC2jpN_Cmhm29VtOfu18mmAcEJBlWrLqc76zl5qQRWLupfbXw3kaifV11MFINxmgqWbkrON01Pa9D9S-KyM09K0wnmOyudqrcit3yD3Ha1DLna-BefH0kCrLv46CMF/s320/chestnutcup0543.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTjPl2SzVdGzKrXMC2jpN_Cmhm29VtOfu18mmAcEJBlWrLqc76zl5qQRWLupfbXw3kaifV11MFINxmgqWbkrON01Pa9D9S-KyM09K0wnmOyudqrcit3yD3Ha1DLna-BefH0kCrLv46CMF/s800/chestnutcup0543.jpg", "comment_count": 1 }, { "title": "backpedal", "url": "https://cocktailvirgin.blogspot.com/2015/03/backpedal.html", "published": "2015-03-17T17:57:00.002-04:00", "updated": "2025-01-14T10:45:15.231-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Shaher Misif", "source": "Cantina", "year": 2013 }, "categories": [ "absinthe", "bitters (orange)", "curacao", "pineau des charentes", "quinquina" ], "ingredients": [ "1 1/2 oz Pineau des Charentes (Chateau de Beaulon)", "1/2 oz Byrrh or Dubonnet Rouge (Bonal)", "1/2 oz Dry Curaçao (Pierre Ferrand)", "1 dash Blood Orange Bitters (1 dash each Fee's and Angostura Orange Bitters)" ], "instructions": "Stir with ice and strain into an absinthe-rinsed (Butterfly) glass; garnish with a flamed orange twist (not flamed).", "body_text": "1 1/2 oz Pineau des Charentes (Chateau de Beaulon)\n1/2 oz Byrrh or Dubonnet Rouge (Bonal)\n1/2 oz Dry Curaçao (Pierre Ferrand)\n1 dash Blood Orange Bitters (1 dash each Fee's and Angostura Orange Bitters)\nStir with ice and strain into an absinthe-rinsed (Butterfly) glass; garnish with a flamed orange twist (not flamed).\nTwo Wednesdays ago for the cocktail hour, I reached for\nThe Art of the Shim\nand spotted one that called for Pineau des Charentes called the Backpedal. The drink was created by Shaher Misif when he was at Cantina in San Francisco back in 2013; a year later, Shaher moved here to Boston where he now works at the Highball Lounge with such drinks as the\nRubberband Man\non the menu. I initially skipped over the drink for I lack either quinquina option listed, both Byrrh and Dubonnet Rouge, at the home bar, but I decided to make it with a third quinquina, Bonal, that currently graces my refrigerator shelves.\nThe Backpedal began with an anise and orange oil aroma. A floral and grape sip gave way to bitter orange elements on the swallow with a hint of anise on the finish.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0983998043", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9P_yq4RvIecOeOtL_NUQvuwL7P__mA3k1ufNcrEgmuBBHhh8sKTzUq_-u1-BypAJUJ4DUiPHiZt_C1J-CYTvokG7fbjLW1iCZw7pEM5m_aXAMUvhEIb9g-AHQaNoVtXfP-bZ1sOpUnhxA/s320/backpedal0544.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9P_yq4RvIecOeOtL_NUQvuwL7P__mA3k1ufNcrEgmuBBHhh8sKTzUq_-u1-BypAJUJ4DUiPHiZt_C1J-CYTvokG7fbjLW1iCZw7pEM5m_aXAMUvhEIb9g-AHQaNoVtXfP-bZ1sOpUnhxA/s800/backpedal0544.jpg", "comment_count": 0 }, { "title": "jake barnes", "url": "https://cocktailvirgin.blogspot.com/2015/03/jake-barnes.html", "published": "2015-03-19T10:55:00.000-04:00", "updated": "2017-07-05T18:59:49.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Natalie Jacob", "source": "Dutch Kills", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "grenadine", "lemon juice", "pineapple juice" ], "ingredients": [ "1 1/2 oz Laird's Applejack", "3/4 oz Grenadine", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a pineapple wedge (optional, so here I garnished with a lemon twist instead). ShakeStir", "body_text": "1 1/2 oz Laird's Applejack\n3/4 oz Grenadine\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice and strain into a coupe glass. Garnish with a pineapple wedge (optional, so here I garnished with a lemon twist instead).\nTwo Thursdays ago, I was rooting around the\nShakeStir\nwebsite's collection of recipes to uncover a gem. The one that caught me was the Jake Barnes by Natalie Jacob of Dutch Kills in New York. I briefly met Natalie two years ago during her tenure at PKNY -- well, not in Manhattan but in Boston where she worked a charity event called \"Tiki for Their Troubles\" as a benefit for the Boston Marathon victims. None of the drinks that night were her creations, so I was game to try one. In addition, I am always interested in Jack Rose variations such as the\nJack's Word\nand David Embury's Applejack Rabbit, and this drink also had an Embury slant to it. Natalie explained, \"Inspired by the Jack Rose... this cocktail combines citrussy and fruity flavors to make a sweet yet tart sultry number with a lot of depth... I also took inspiration from another one of my favorite cocktails found in David Embury's\nThe Art of Mixing Drinks\nthe 'Jack in the Box' aka 'Jersey City' cocktail which is an applejack sour with the addition of pineapple juice. Named after the character in Ernest Hemingway's novel\nThe Sun also Rises\nin which Jake Barnes orders a Jack Rose cocktail at the bar of the Paris Crillon Hotel.\" With this recipe, Natalie also won the\nWar of the Jack Roses\ncompetition a year and a half ago.\nOne of the great aspects of this drink is that most beginner home bartenders can assemble it, and if they need to go buy applejack and Angostura Bitters, those ingredients ought to be on their shelves anyways. Once made, the Jake Barnes presented lemon oils and a dark spice aromas from the bitters on the nose. A fruity sip offered a medley of lemon, pineapple, and pomegranate notes, and the swallow showcased the apple brandy flavor and bitters spice complexity. Indeed, the pineapple and bitters donate a lot of extra flavor and depth to the\nJack Rose\n. Normally the Jack Rose does not contain any bitters, but the previous link has Boston's Jack Rose Society's preferred one that includes a dash or two of Peychaud's along with a brief history of that legendary recipe crunching team.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1MrJUXmj1IIGovwSpNaPLjDhHWDgYyy8MBgLO7YdSmxyTJF9wlw2zXsAjDJDK1pxma2hyERNh-JAXExLVCQoyRZRESDAyQc-E-ypNaqdHFvV8V77-jRUG0fLgvl8fljVkoocFq-xdpcM/s320/jakebarnes0546.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1MrJUXmj1IIGovwSpNaPLjDhHWDgYyy8MBgLO7YdSmxyTJF9wlw2zXsAjDJDK1pxma2hyERNh-JAXExLVCQoyRZRESDAyQc-E-ypNaqdHFvV8V77-jRUG0fLgvl8fljVkoocFq-xdpcM/s800/jakebarnes0546.jpg", "comment_count": 0 }, { "title": "albariza", "url": "https://cocktailvirgin.blogspot.com/2015/03/albariza.html", "published": "2015-03-19T15:33:00.000-04:00", "updated": "2017-07-05T18:59:20.367-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "straightlaw" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Sean Sullivan", "source": "Straight Law", "year": null }, "categories": [ "#straightlaw", "bitters (orange)", "champagne", "lemon juice", "sherry", "suze", "vermouth (bianco)" ], "ingredients": [ "1 oz Lustau Manzanilla Sherry", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Lemon Juice", "1/4 oz Salers Gentiane Liqueur", "1 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a flute glass. Top with 2 to 2 1/2 oz cava and garnish with a long lemon twist.", "body_text": "1 oz Lustau Manzanilla Sherry\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Lemon Juice\n1/4 oz Salers Gentiane Liqueur\n1 dash Orange Bitters\nShake with ice and strain into a flute glass. Top with 2 to 2 1/2 oz cava and garnish with a long lemon twist.\nTwo Fridays ago, I found my way over to Straight Law for a drink. There, I asked bartender Sean Sullivan for the Albariza on the menu. Sean explained that this was his submission to the Vino de Jerez competition; it was \"basically a Sour with manzanilla and topped with cava... a French 75 of sorts.\" The drink name is a tribute to the clay, calcium, and sea fossil soil of the sherry growing region in Spain. Albariza is what helps to define sherry grapes from the minerality of the soil to reflecting light back to to the vines to help them grow faster. Once in the glass, the Albariza cocktail presented a lemon, earthy, and floral aroma with notes of dry white wine. Next, a crisp and carbonated lemony sip gave way to an elegant swallow where earthy gentian flavors melded rather well with those of the sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXkNBitDM6fXk9TG5BSlULrdxtxiDKHRpNKjcHVMvDnyzNxMAWwC0Bo0wfSb1E1JS3MV9is10KYJrtKssKc9O4yJonSrUdyTc4FTyPP2GsixDUQlfqzT53175LJAmB-LigfpEyUbH-AOx/s320/albariza0548.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXkNBitDM6fXk9TG5BSlULrdxtxiDKHRpNKjcHVMvDnyzNxMAWwC0Bo0wfSb1E1JS3MV9is10KYJrtKssKc9O4yJonSrUdyTc4FTyPP2GsixDUQlfqzT53175LJAmB-LigfpEyUbH-AOx/s800/albariza0548.jpg", "comment_count": 2 }, { "title": "romer", "url": "https://cocktailvirgin.blogspot.com/2015/03/romer.html", "published": "2015-03-20T10:05:00.005-04:00", "updated": "2017-07-05T18:58:52.971-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing in Elite Bars: 1903-1933", "year": null }, "categories": [ "curacao", "egg white", "rum (white)", "swedish punsch" ], "ingredients": [ "1/2 Swedish Punsch (1 1/2 oz Kronan)", "2 dash Bacardi (1 oz Caliche)", "1 dash Curaçao (1/2 oz Pierre Ferrand Dry)", "1 Egg White" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Swedish Punsch (1 1/2 oz Kronan)\n2 dash Bacardi (1 oz Caliche)\n1 dash Curaçao (1/2 oz Pierre Ferrand Dry)\n1 Egg White\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago for the cocktail hour, I turned to\nPioneers of Mixing in Elite Bars: 1903-1933\nonce again for a diamond in the rough. There, I spotted the Romer which seemed like an interesting straight-spirits egg white drink calling for Swedish Punsch. Once mixed, orange and funk notes filled the Romer's aroma. Next, a creamy orange sip transitioned into a tea, orange peel, and funky rum swallow. I could not help but think that this combination would do better as a Flip with a grated nutmeg garnish, or perhaps a touch of lemon or lime juice to bring some brightness and cut the sweetness here. Also, perhaps a more flavorful rum option could add an additional dimension such as grassiness spirit or other.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeP61NeFTg7DMwOVmcbkaLLsmKFfnOdsnW2qK7psMCWEqQGWwoS3qlsKfJFm1eDdzp44stjrb7ni8tX2Iq66oIXnK6LqPZq26N5RY-xX56ytFoAKZXOdOlQo_tAOD5E2IrezhKd8nNWwTS/s320/romer0550.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeP61NeFTg7DMwOVmcbkaLLsmKFfnOdsnW2qK7psMCWEqQGWwoS3qlsKfJFm1eDdzp44stjrb7ni8tX2Iq66oIXnK6LqPZq26N5RY-xX56ytFoAKZXOdOlQo_tAOD5E2IrezhKd8nNWwTS/s800/romer0550.jpg", "comment_count": 0 }, { "title": "otoño cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/03/otono-cocktail.html", "published": "2015-03-23T15:07:00.000-04:00", "updated": "2017-07-05T18:58:23.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Fernando del Diego", "source": "Del Diego", "year": 2007 }, "categories": [ "bitters (Angostura)", "kahlua", "sloe gin", "whiskey" ], "ingredients": [ "1 1/2 oz Irish Whiskey (Knappogue Castle 1995)", "3/4 oz Patxaran (Axta)", "1/4 oz Coffee Liqueur (Galliano Ristretto)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with freshly grated dark chocolate.", "body_text": "1 1/2 oz Irish Whiskey (Knappogue Castle 1995)\n3/4 oz Patxaran (Axta)\n1/4 oz Coffee Liqueur (Galliano Ristretto)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with freshly grated dark chocolate.\nTwo Wednesdays ago, I decided to use the bottle of Patxaran that I found for cheap in a liquor store outside of Inman Square. Patxaran (or Pacharán) is a sloe liqueur from the Basque region of Spain that differs from sloe gin by lacking a gin base as well as by having additional coffee, cinnamon, and anise flavors in the mix. The first drink that I wanted to recreate was a cocktail that Avery Glasser made for us at his apartment as thanks for helping him with a Bittermens bottling run cerca August 2010. Therefore, I wrote Avery and asked him for the recipe and a retelling of the backstory. Avery explained that the drink was created by Fernando del Diego at the Del Diego in Madrid back when the Glassers were living in Spain in 2007. Avery asked for something with Patxaran, and the rest is history.\nThe Otoño Cocktail began with chocolate, Irish whiskey, and medicinal fruitiness on the nose. Next, a caramel and fig sip gave way to soft whiskey on the swallow with a coffee and spice finish. Given that Patxaran is often drank as a digestif, it was not surprising that the cocktail was a perfect closure to our dinner that night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinm8SIzOjDtvVGf6Z4KpEMkkIV1VtfPdBcZreMBmgbt5NpnO20rdZIhtetgQjM9hb3fgNRyxpiiJASP0GDZVocigHk-FgDwwH1xsrRFwSsPOE-qwN8NXXkhtDo2zZZpBV3K34ksaxK4-2k/s320/otono0551.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinm8SIzOjDtvVGf6Z4KpEMkkIV1VtfPdBcZreMBmgbt5NpnO20rdZIhtetgQjM9hb3fgNRyxpiiJASP0GDZVocigHk-FgDwwH1xsrRFwSsPOE-qwN8NXXkhtDo2zZZpBV3K34ksaxK4-2k/s800/otono0551.jpg", "comment_count": 0 }, { "title": "haunted house", "url": "https://cocktailvirgin.blogspot.com/2015/03/haunted-house.html", "published": "2015-03-24T14:09:00.002-04:00", "updated": "2025-08-08T12:08:12.859-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Donna", "year": 2011 }, "categories": [ "bitters (Angostura)", "rum", "simple syrup (ginger)", "swedish punsch", "whiskey (Rye)" ], "ingredients": [ "1 oz Appleton V/X Rum", "1 oz Rittenhouse 100 Rye", "1/2 oz Kronan Swedish Punsch", "1/4 oz Ginger Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange (here, lemon) twist.", "body_text": "1 oz Appleton V/X Rum\n1 oz Rittenhouse 100 Rye\n1/2 oz Kronan Swedish Punsch\n1/4 oz Ginger Syrup\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange (here, lemon) twist.\nTwo Fridays ago, I turned to Robert Simonson's\nThe Old-Fashioned\nbook that I purchased for this past Mixology Monday and made the Haunted House. The Haunted House was the recipe that initially caught my eye for the event, but with a liqueur in addition to the syrup, it felt more like a cocktail proper and less like an Old Fashioned. The book attributed the recipe to\nJeremy Oertel\nof Donna in Brooklyn back in 2011. Jeremy dubbed his drink in tribute to Donna's owner's band of the same name.\nIn the glass, the Haunted House shared a lemon oil aroma that brightened the darker rum notes, and the sip offered malt and caramel flavors. Next, rye and rum notes from both the Swedish Punsch and Appleton began the swallow, and the swallow ended with a tea and ginger finish and lingering hints of ginger and the Punsch's Batavia Arrack.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1607745356", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PCHpTBfv3Gsiuty2pVdXb-uRwpSslPM8JCWckY2APE-uffkToLzhc3SEPZZzmVUereyPELngfeketO_qxmuPqeA_RoNFc7w945L4In7jHeZTVvQg-gmB48w8bpuZRLB1UbX8RNNk3idD/s320/hauntedhouse0556.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PCHpTBfv3Gsiuty2pVdXb-uRwpSslPM8JCWckY2APE-uffkToLzhc3SEPZZzmVUereyPELngfeketO_qxmuPqeA_RoNFc7w945L4In7jHeZTVvQg-gmB48w8bpuZRLB1UbX8RNNk3idD/s800/hauntedhouse0556.jpg", "comment_count": 0 }, { "title": "[payaso de rodeo]", "url": "https://cocktailvirgin.blogspot.com/2015/03/payaso-de-rodeo.html", "published": "2015-03-25T21:32:00.000-04:00", "updated": "2017-07-05T18:57:15.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "mezcal", "quinquina", "sherry", "suze" ], "ingredients": [ "1 oz Xicaru Mezcal", "1 oz Lustau Oloroso Sherry", "3/4 oz Bonal Gentiane-Quinquina", "1/4 oz Avèze Gentiane Liqueur", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Xicaru Mezcal\n1 oz Lustau Oloroso Sherry\n3/4 oz Bonal Gentiane-Quinquina\n1/4 oz Avèze Gentiane Liqueur\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I made my way over to the South End after staff training to have dinner at Estragon. For a first cocktail, I flipped through bartender Sahil Mehta's drink note book and spotted a mezcal and sherry number that was his drink of the day almost three months prior. Last time I was in, I had a companion drink called the\nLittle Sinner\nthat called for an amontillado sherry as the base spirit. Sahil described how he always enjoys the pairing of mezcal and oxidized sherries, but the combination of the two alone do not have a lot of mouthfeel. Therefore, he added Bonal and Avèze to round out the drink by donating more heft. For a name, I free associated about the smoky (mezcal) and earthy (Avèze) aspects and thought about cowboys and bullfighting. Somehow that seemed to fit with Estragon's Spanish theme, but El Vaquero (the Cowboy) did not capture my attention as much as El Payaso de Rodeo (the Rodeo Clown) did.\nThe cocktail began with a briny smoke and earthy grape bouquet. The grape followed into the sip, and the swallow gave forth an earthy bitter and agave flavor with a smoke finish. Overall, the drink was rather light and somewhat aperitif-y especially with the savory acid and bitter elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmObZo57mTG0tn-5l1nHz3KtaxXYpvO8JrDGNOkZ9pEmf5iuezxqn9a95Bmz_qENMWD7-i1SX2jk0HrVMXCIKae8_Ot6bXVBeqS4s6H1cZXYNyVhZdudlyUWRQ0zxqUNgMopMIHeCHV28l/s320/payaso0557.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmObZo57mTG0tn-5l1nHz3KtaxXYpvO8JrDGNOkZ9pEmf5iuezxqn9a95Bmz_qENMWD7-i1SX2jk0HrVMXCIKae8_Ot6bXVBeqS4s6H1cZXYNyVhZdudlyUWRQ0zxqUNgMopMIHeCHV28l/s800/payaso0557.jpg", "comment_count": 0 }, { "title": "[bombos y platillos]", "url": "https://cocktailvirgin.blogspot.com/2015/03/bombos-y-platillos.html", "published": "2015-03-26T11:32:00.001-04:00", "updated": "2026-01-05T11:15:23.604-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "apricot liqueur", "batavia arrack", "lemon juice", "lillet" ], "ingredients": [ "3/4 oz Batavia Arrack", "3/4 oz Apricot Liqueur", "3/4 oz Cocchi Americano", "3/4 oz Lemon Juice", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Batavia Arrack\n3/4 oz Apricot Liqueur\n3/4 oz Cocchi Americano\n3/4 oz Lemon Juice\n1 pinch Salt\nShake with ice and strain into a cocktail glass.\nFor a second cocktail at Estragon, I spotted a curious four equal parts drink in Sahil Mehta's notebook. Sahil mentioned that he was inspired by the\nHoop La!\nthat appears first in\nThe Savoy Cocktail Book\n; there, the combination of brandy, orange liqueur, Lillet, and lemon was so popular that it went under two other names in the book: the Frank Sullivan the Odd McIntyre and three years later in\nHollywood Cocktails\nas the Hey Hey. When I inquired about the pinch of salt and whether it was to accent the Batavia Arrack, Sahil merely felt that the drink felt unseasoned.\nFor a glass, Sahil chose one from the set that he competed with in the Domaine de Canton competition back in 2011; it was at that competition that I\nfirst met\nSahil and was impressed by his recipe creating aesthetic. Once the drink was strained into said glass, the nose proffered a funky apricot and citrus aroma. Next, lemon with a hint of fruitiness filled the sip, and the swallow gave forth savory Batavia Arrack flavors as well as apricot notes. For a name, I dubbed it the Bombos y Platillos (literally bass drums and cymbals) which is the Spanish colloquialism for \"hoop la.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj484APUMcB3uhlJd0vo7B5RkaZZjUt6ohhAeWWhuqohRmGVhN9IeQ0H65ddiGlC1lGklXqpegDrQiMkadXWDStZYe0TA4KuEducAAdJyDxOJpIIj96A3HXACNqzydNv-d4DbtziGNaFe0M/s320/bombos0560.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj484APUMcB3uhlJd0vo7B5RkaZZjUt6ohhAeWWhuqohRmGVhN9IeQ0H65ddiGlC1lGklXqpegDrQiMkadXWDStZYe0TA4KuEducAAdJyDxOJpIIj96A3HXACNqzydNv-d4DbtziGNaFe0M/s800/bombos0560.jpg", "comment_count": 0 }, { "title": "americano squeeze", "url": "https://cocktailvirgin.blogspot.com/2015/03/americano-squeeze.html", "published": "2015-03-28T10:13:00.002-04:00", "updated": "2017-07-05T18:56:17.974-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Jay Cool", "source": "Franklin Café", "year": null }, "categories": [ "#franklin", "aperol", "grapefruit juice", "punt e mes" ], "ingredients": [ "2 oz Punt e Mes", "1 oz Aperol" ], "instructions": "Build in a Collins glass, fill with ice, and top with 3-4 oz pink grapefruit juice. Garnish with a grapefruit twist and add a straw.", "body_text": "2 oz Punt e Mes\n1 oz Aperol\nBuild in a Collins glass, fill with ice, and top with 3-4 oz pink grapefruit juice. Garnish with a grapefruit twist and add a straw.\nAfter Estragon, I made the best out of my South End excursion by stopping into the Franklin Café for one last drink. There, Kitty Amann and Jay Cool were mixing up drinks for a Fernet Branca-sponsored late-night brunch event named \"Fernet Branca and Flapjacks.\" I wanted something on the lighter side, so I requested from Jay Cool the Americano Squeeze, a play on the Americano since Aperol and Punt e Mes have a similar flavor profile as Campari and sweet vermouth as well as being a riff on the\nItalian Greyhound\n(equal parts Punt e Mes and grapefruit juice, salted rim). I originally was not going to write up such a simple drink and only took a photo for an OnTheBar check-in; however, the flavor here was so delightful and refreshing! Grapefruit oil greeted the nose and prepared the mouth for the grapefruit complemented by the fruity notes of the Aperol and the bitter and grape aspects of the Punt e Mes. While I am not usually a fan of boozy brunch drinks (other than Ramos Gin Fizzes), I could definitely see myself making or ordering one of these.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga958WlhA9Tek85Ee1TsmerCmZIS2V8HGU9fa2zqJMNlsZrQMqMglsrFUiW-SfkxAAtMLNZ_foqxFPcKOgEwrFWcl5p9-MFhcRUE_-wukf9QxEBPoFiNEES0ko5y1aGDp61if3cytr7tJ1/s320/americanosqueeze1909.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga958WlhA9Tek85Ee1TsmerCmZIS2V8HGU9fa2zqJMNlsZrQMqMglsrFUiW-SfkxAAtMLNZ_foqxFPcKOgEwrFWcl5p9-MFhcRUE_-wukf9QxEBPoFiNEES0ko5y1aGDp61if3cytr7tJ1/s800/americanosqueeze1909.jpg", "comment_count": 0 }, { "title": "fort francais", "url": "https://cocktailvirgin.blogspot.com/2015/03/fort-francais.html", "published": "2015-03-31T13:46:00.000-04:00", "updated": "2017-08-17T12:26:45.949-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "labrasa" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Sullivan", "source": "La Brasa", "year": null }, "categories": [ "#labrasa", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "curacao", "rum" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1 oz La Favorite Rhum Agricole Ambre", "1 oz Pierre Ferrand Dry Curaçao", "1/8 oz Benedictine", "1 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1 oz La Favorite Rhum Agricole Ambre\n1 oz Pierre Ferrand Dry Curaçao\n1/8 oz Benedictine\n1 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.\nOn a cold, windy Tuesday two weeks back, I walked down Broadway in Somerville on my way to the Brewer's Fork in Charlestown for dinner. On the way, I passed by La Brasa and decided that it would be the perfect half-way spot for a nightcap on the walk home after pizza and beer at the Fork. Post dinner, I stuck to my game plan and took a respite from the brutal weather and found warmth and a seat in front of bartender Rob Hoover. For a drink, I requested the Fort Français which was Ryan Sullivan's French ingredient riff on a Vieux Carré.\nThe Fort Français shared a caramel and orange aroma that was brightened by the fresh citrus oils. The caramel continued on into the sip, and the swallow presented grassy rhum, rich brandy, and herbal orange flavors with a spice-driven finish. While a touch sweeter than a Vieux Carré, the orange liqueur and structure maintained a solid early 1900s feel to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIZX67dSTUVNOYTNM8kEWhx6jRNtXYKo51zQWy3M_vKvr2pXUXbvwt6E6Xj8jLmKWRR5QKf06FIg5V9CWK-ZinLDEnlZ6shqaK5jR1VxHf49KXP6ZzHuj_EEBpU66e8r6owAsv9tADeW7/s320/fortfrancais0562.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIZX67dSTUVNOYTNM8kEWhx6jRNtXYKo51zQWy3M_vKvr2pXUXbvwt6E6Xj8jLmKWRR5QKf06FIg5V9CWK-ZinLDEnlZ6shqaK5jR1VxHf49KXP6ZzHuj_EEBpU66e8r6owAsv9tADeW7/s800/fortfrancais0562.jpg", "comment_count": 0 }, { "title": "youngs", "url": "https://cocktailvirgin.blogspot.com/2015/03/youngs.html", "published": "2015-03-31T15:00:00.000-04:00", "updated": "2017-07-05T18:55:06.017-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing in Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "lemon juice", "orgeat", "sherry", "vermouth (dry)" ], "ingredients": [ "2/3 jigger Sherry (1 1/2 oz Lustau Amontillado)", "3 dash Dry Vermouth (1/2 oz Noilly Prat)", "3 dash Lemon Juice (1/2 oz)", "2 dash Orgeat (1/2 oz BG Reynolds)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2/3 jigger Sherry (1 1/2 oz Lustau Amontillado)\n3 dash Dry Vermouth (1/2 oz Noilly Prat)\n3 dash Lemon Juice (1/2 oz)\n2 dash Orgeat (1/2 oz BG Reynolds)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Thursdays ago, I began the violet hour with a recipe I spotted in\nPioneers of Mixing in Elite Bars: 1903-1933\n's wine cocktails section called the Youngs. With sherry and orgeat in the mix, I figured that a nutty oxidative sherry would make this combination sing. While the balance at first reminded me of an\nArmy & Navy\n, in retrospect, it does remind me of the\nSherry Mai Tai\nthat I concocted two years ago or perhaps Todd Maul's\nJoe Bans You\n. Once mixed, the Youngs displayed lemon and nutty sherry notes on the nose. The lemon and grape from the sherry were lightened by the dry vermouth's grape on the sip, and the swallow did not let me down on the orgeat complementing the sherry aspect that I was anticipating.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qs0xCfV4bKRF3hoJt-0MI72KwPnQQM8LxnPTZ2iYO9OfA4JS3mJznGi1lFHwXOgENWU8H_NEhZ-9ODSd__e1Cq4HecCgvApmpk7TL9Y_Ql-PO_Py7Lguj2EJ1iDO_RH6XWzf9HxnojG0/s320/youngs0563.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qs0xCfV4bKRF3hoJt-0MI72KwPnQQM8LxnPTZ2iYO9OfA4JS3mJznGi1lFHwXOgENWU8H_NEhZ-9ODSd__e1Cq4HecCgvApmpk7TL9Y_Ql-PO_Py7Lguj2EJ1iDO_RH6XWzf9HxnojG0/s800/youngs0563.jpg", "comment_count": 1 }, { "title": "the upset", "url": "https://cocktailvirgin.blogspot.com/2015/04/the-upset.html", "published": "2015-04-01T12:35:00.003-04:00", "updated": "2017-07-05T18:53:16.753-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tommy Klus", "source": "ShakeStir", "year": null }, "categories": [ "honey", "lemon juice", "pisco", "sherry" ], "ingredients": [ "1 1/2 oz Pisco", "1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Honey Syrup (1:1) (*)", "1/2 oz Lemon Juice (*)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg (I subbed a lemon twist) (*). ShakeStir", "body_text": "1 1/2 oz Pisco\n1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Honey Syrup (1:1) (*)\n1/2 oz Lemon Juice (*)\nShake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg (I subbed a lemon twist) (*).\n(*) Adapted from the original which was 3/4 oz lemon juice, 1/2 oz 2:1 honey syrup. Also, it called for a nutmeg garnish that I did not spot when assembling the drink. Very similar to his\nProspector\nat Kask.\nAfter the Youngs, I wanted to use the remainder of the freshly squeezed lemon juice, so I turned to a recipe that I had spotted on the\nShakeStir\nsite called the Upset. The Upset was crafted by Tommy Klus whom I last met at Kask in Portland, OR, and this was his submission to the website's Final Four basketball-themed drink competition. Once shaken and strained, the Upset shocked the nose with lemon, floral, and nutty aromas. Next, the sip shared honey and lemon flavors with hints of grape, and the swallow ended things off with earthy floral notes on the buzzer beater.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOJgmVTJt-a3vR6Kmb2KMHURW4FfHO5W9kxyAxQDog-SSG0bJi3I9LmKfcsWb1jfeOX6wDYQF4sfuE-RRHSVijBuHZGXGKJfsc-2706uIHWBkCIYcDQZ3LrdePWOB8fTgRQGjooTVD81P/s320/upset0566.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOJgmVTJt-a3vR6Kmb2KMHURW4FfHO5W9kxyAxQDog-SSG0bJi3I9LmKfcsWb1jfeOX6wDYQF4sfuE-RRHSVijBuHZGXGKJfsc-2706uIHWBkCIYcDQZ3LrdePWOB8fTgRQGjooTVD81P/s800/upset0566.jpg", "comment_count": 0 }, { "title": "strange brew", "url": "https://cocktailvirgin.blogspot.com/2015/04/strange-brew.html", "published": "2015-04-02T15:00:00.001-04:00", "updated": "2017-07-05T18:52:40.387-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "beer", "falernum", "gin", "lemon juice", "pineapple juice" ], "ingredients": [ "2 oz Tanqueray 10 Gin (regular Tanqueray)", "3/4 oz Velvet Falernum", "1 oz Pineapple Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a pilsner glass (Highball) filled with crushed ice. Top with Green Flash's West Coast IPA (2 1/2 oz Founder's All Day IPA), garnish with mint (lemon twist instead), and add a straw.", "body_text": "2 oz Tanqueray 10 Gin (regular Tanqueray)\n3/4 oz Velvet Falernum\n1 oz Pineapple Juice\n1/2 oz Lemon Juice\nShake with ice and strain into a pilsner glass (Highball) filled with crushed ice. Top with Green Flash's West Coast IPA (2 1/2 oz Founder's All Day IPA), garnish with mint (lemon twist instead), and add a straw.\nTwo Saturdays ago, I was working my way through reading the\nDeath & Co. Cocktail Book\nwhen I spotted the Strange Brew, a curious Tiki-beer cocktail, for the second time in the text. The recipe was attributed to Thomas Waugh back in 2008, and the concept stemmed from the idea of mixing beer with fresh fruit like the Germans do with their radlers. Thomas' favorite combination was pineapple and IPA which inspired this drink. For a name, he dubbed it Strange Brew after the B-side of EMF's \"Unbelievable\" single (instead of the original version performed by Cream).\nAfter a bit of shaking, straining, and prep work, it was time to taste. The Strange Brew offered a lemon oil nose instead of the mint one via the prescribed garnish; this aroma actually worked rather well with the sip which was fruity with a touch of malt. The swallow was rather complex with pineapple, juniper, grapefruit, lime, and clove notes; indeed, I was impressed at the bounty of citrus flavors here from the beer's hops, the falernum's lime, the gin's botanicals, and of course the two juices.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGr3aJYi6uJ93XstLuCq18JpLaA5mgyOG1qB-Gs55-bqafY-eyGZoEiQ84Mube7aZ-m5gbNhvD3UxTbnbOgqJqYaWj_FbPYzf85hJKV9y94ZlnVl-RIvVhe0pz0mFHhxsigMnrCTJFMiO/s320/strangebrew0567.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGr3aJYi6uJ93XstLuCq18JpLaA5mgyOG1qB-Gs55-bqafY-eyGZoEiQ84Mube7aZ-m5gbNhvD3UxTbnbOgqJqYaWj_FbPYzf85hJKV9y94ZlnVl-RIvVhe0pz0mFHhxsigMnrCTJFMiO/s800/strangebrew0567.jpg", "comment_count": 0 }, { "title": "square root", "url": "https://cocktailvirgin.blogspot.com/2015/04/square-root.html", "published": "2015-04-03T12:04:00.000-04:00", "updated": "2017-07-05T18:52:10.279-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jesse Vida", "source": "Dead Rabbit Grocery & Grog", "year": null }, "categories": [ "aperol", "gin", "lemon juice", "suze" ], "ingredients": [ "3/4 oz Gin (Beefeater)", "3/4 oz Aperol", "3/4 oz Avèze Gentiane Liqueur (Salers)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cherry (subbed a lemon twist). ShakeStir", "body_text": "3/4 oz Gin (Beefeater)\n3/4 oz Aperol\n3/4 oz Avèze Gentiane Liqueur (Salers)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a cherry (subbed a lemon twist).\nAfter the Strange Brew, I turned to a recipe that I had spotted on\nShakeStir\nthat reminded me of Sam Ross'\nPaper Plane\nbut with a more botanical and earthy drive to it. That drink was the Square Root crafted by Jesse Vida of Manhattan's Dead Rabbit Grocery & Grog as well as Dutch Kills. Once mixed, the Square Root offered a lemon aroma with fruity accents from the Aperol. The fruitiness continued into the sip with lemon, orange, and rhubarb flavors, while the swallow went a bit more earthy with gin and gentian notes with a tart rhubarb swallow. Moreover, the combination of gentian liqueur and Aperol reminded me of Colin Shearn's\nPaper Trail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExJE1jIWfcK0zcekBD0R9z5Pr_L2tJAJiR-ZZhqpIKWvFQrnwNgPJb7dAziZSgkaUL1aelpP1t-R98jiuzAPIn68IJDkGzd4HhLyRScU7VEgKzX8G5faNXdwftiVwpqiTORaUDTyqtAGa/s320/squareroot0569.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExJE1jIWfcK0zcekBD0R9z5Pr_L2tJAJiR-ZZhqpIKWvFQrnwNgPJb7dAziZSgkaUL1aelpP1t-R98jiuzAPIn68IJDkGzd4HhLyRScU7VEgKzX8G5faNXdwftiVwpqiTORaUDTyqtAGa/s800/squareroot0569.jpg", "comment_count": 0 }, { "title": "to become small again", "url": "https://cocktailvirgin.blogspot.com/2015/04/to-become-small-again.html", "published": "2015-04-06T12:37:00.002-04:00", "updated": "2017-07-05T18:51:32.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "bitters (other)", "lillet", "suze", "swedish punsch" ], "ingredients": [ "2 oz Kronan Swedish Punsch", "1/2 oz Lillet Blanc", "1/2 oz Suze Gentiane Liqueur", "2 dash Lemon Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Kronan Swedish Punsch\n1/2 oz Lillet Blanc\n1/2 oz Suze Gentiane Liqueur\n2 dash Lemon Bitters\nStir with ice and strain into a cocktail glass.\nA few Sundays ago, I ventured my way down to Stoddard's for drinks. For a starter, I asked bartender Tony Iamunno for the To Become Small Again. I had previously spotted it on the menu and was intrigued by the ingredient combination, but I wanted the creator of said libation to make it for me. As for the name, Tony did not recall what the inspiration was other than something that he read, heard, or thought about around the time of the recipe's creation.\nThe To Become Small Again began with an earthy, herbal, floral, and pine aroma. Next, the sip was slightly caramel and tea-like in flavor. Finally, the swallow was earthy and herbal with lemon, methol, and pine notes and with a light tea tannin finish. Looking back in my notes, the combination of Swedish punsch and gentian liqueur was something novel to me that I hope gets continued in future recipes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvlCasdaKeNC6Wr6wuQYRwSqUPtnJA11-dKHddhPgXx4DI66g1ryV_d7V8rMk1BLWIYFBRPz5jSWVivupcKzfm45kZPdJ9Bp-ZCfsYIOoDSDfGUY05-rNOpei8wuKJsBqDQ8utooFTGeu/s320/smallagain0570.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvlCasdaKeNC6Wr6wuQYRwSqUPtnJA11-dKHddhPgXx4DI66g1ryV_d7V8rMk1BLWIYFBRPz5jSWVivupcKzfm45kZPdJ9Bp-ZCfsYIOoDSDfGUY05-rNOpei8wuKJsBqDQ8utooFTGeu/s800/smallagain0570.jpg", "comment_count": 0 }, { "title": "you is or you ain't", "url": "https://cocktailvirgin.blogspot.com/2015/04/you-is-or-you-aint.html", "published": "2015-04-07T13:54:00.001-04:00", "updated": "2017-07-05T18:51:00.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Daniel Rutkowski", "source": "Middle Branch", "year": null }, "categories": [ "chartreuse (yellow)", "gin", "suze", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Langley's No. 8 Gin (GrandTen's Wireworks)", "1/2 oz Suze Gentiane Liqueur (Salers)", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/4 oz Yellow Chartreuse" ], "instructions": "Build in a rocks glass, add ice, and stir. Garnish with a grapefruit twist. ShakeStir", "body_text": "1 1/2 oz Langley's No. 8 Gin (GrandTen's Wireworks)\n1/2 oz Suze Gentiane Liqueur (Salers)\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/4 oz Yellow Chartreuse\nBuild in a rocks glass, add ice, and stir. Garnish with a grapefruit twist.\nTwo Mondays ago, I was scanning the\nShakeStir\nrecipe database and spotted what was described as a\nWhite Negroni\ncrossed with a Gin Manhattan. The drink was the You Is or You Ain't by Daniel Rutkowski of Middle Branch in Manhattan that he created for the site's basketball Final Four-themed contest, and I was drawn to it for it reminded me of an earthier\nPuritan Cocktail\n.\nThe You Is or You Ain't greeted the senses with a grapefruit aroma with hints of herbal notes. A light honey and wine sip gave way to gin, earthy, herbal, and floral flavors on the swallow. Indeed, I would definitely watch more basketball if this libation was being served.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyWzrlYDFpyf83RJY5V3hpBVGJ9BdkvFgw87TCPXN6mC03l4_8_d-ezM1m-Ey3rwo9r9Yzzgds-E3-5tWpghEeeIMQAuCW2cA5d6rjwxiK_cf07xvhnpG0Cy5Wf4f7T9NGi6x4K9adVDv/s320/youisoryou0572.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyWzrlYDFpyf83RJY5V3hpBVGJ9BdkvFgw87TCPXN6mC03l4_8_d-ezM1m-Ey3rwo9r9Yzzgds-E3-5tWpghEeeIMQAuCW2cA5d6rjwxiK_cf07xvhnpG0Cy5Wf4f7T9NGi6x4K9adVDv/s800/youisoryou0572.jpg", "comment_count": 0 }, { "title": "headlong hall", "url": "https://cocktailvirgin.blogspot.com/2015/04/headlong-hall.html", "published": "2015-04-08T10:52:00.001-04:00", "updated": "2017-07-05T18:50:24.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Crosby Gage's Cocktail Guide & Ladies' Companion", "year": 1941 }, "categories": [ "absinthe", "benedictine", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 part Dry Gin (1 1/4 oz Beefeater)", "1/2 part Dry Vermouth (1 1/4 oz Noilly Prat)", "2 dash Benedictine (1/2 oz)", "2 dash Absinthe (1 barspoon Butterfly)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1/2 part Dry Gin (1 1/4 oz Beefeater)\n1/2 part Dry Vermouth (1 1/4 oz Noilly Prat)\n2 dash Benedictine (1/2 oz)\n2 dash Absinthe (1 barspoon Butterfly)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the You Is or You Ain't, I was still in the mood to continue the Martini variation theme. Luckily, I found my answer for a next drink, and it was in Crosby Gage's\nCocktail Guide & Ladies' Companion\nfrom 1941 called the Headlong Hall. The name is a reference, I assume, to the first novel by Thomas Love Peacock written in 1815 about a group of eccentrics. Recipe-wise, the drink reminded me of something between a Caprice or Poet's Dream and a\nJoan Blondell\n.\nOnce mixed, the Headlong Hall shared a lemon oil aroma with hints of the absinthe's anise and the Benedictine's herbal elements. Next, the French vermouth filled the sip with a crisp dry wine flavor, and the swallow presented gin, minty herbal, and anise notes with a chocolate-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhJrFFNlc3vKOzMZ_XYVLKvwajN_3fFbAcRqCH23EaiAYEVD2ESp3IHgPT7C8IEDWosJ8s2F03RnrbKeTGCkLIlT4X0k8YK8WYFknYTuTQULIulUj2lc5nzU8Fxint97IXyZSR4HLNYFc/s320/headlong0574.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhJrFFNlc3vKOzMZ_XYVLKvwajN_3fFbAcRqCH23EaiAYEVD2ESp3IHgPT7C8IEDWosJ8s2F03RnrbKeTGCkLIlT4X0k8YK8WYFknYTuTQULIulUj2lc5nzU8Fxint97IXyZSR4HLNYFc/s800/headlong0574.jpg", "comment_count": 0 }, { "title": "father's advice", "url": "https://cocktailvirgin.blogspot.com/2015/04/fathers-advice.html", "published": "2015-04-09T12:53:00.002-04:00", "updated": "2017-07-05T18:49:52.830-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Baldwin Bar", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "creme de banane", "punt e mes", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Bacardi Gold Rum", "1/2 oz Cardamaro", "1/2 oz Punt e Mes", "1/2 oz Amontillado Sherry", "1/4 oz Giffard Banane du Brésil" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist-cherry flag.", "body_text": "1 1/2 oz Bacardi Gold Rum\n1/2 oz Cardamaro\n1/2 oz Punt e Mes\n1/2 oz Amontillado Sherry\n1/4 oz Giffard Banane du Brésil\nStir with ice and strain into a cocktail glass. Garnish with an orange twist-cherry flag.\nTwo Tuesdays ago, Andrea and I made use of my night off to visit the Baldwin Bar at Sichuan Garden II in Woburn. There, we were greeted by bartenders Joel Atlas and Charles Coykendall. For a first drink, I asked Joel for \"Ran's Banana\" which he understood as the cocktail that won the Baldwin Bar's manager Ran Duan the Bacardi Legacy this year! With rum, a pair of bitter-herbal aromatized wines, and fruit notes from sherry and a touch of banana liqueur, I was definitely intrigued. The Father's Advice is not a cheeky banana-laden drink by any means despite my irreverent drink call. The name makes reference to how Ran recently became a father, and his father in turn bestowed upon him the wisdom that the goal of fatherhood is unconditional love and support in order to strengthen the concept of family. In the competition, Ran tied this concept to the Bacardi clan and their familial bonds, and that along with the stunning drink brought home the victory to (Greater) Boston.\nIn a glass, the Father's Advice began with an orange and cherry aroma that brightened darker herbal notes from some combination of Cardamaro, Punt e Mes, and sherry. The grape elements were rather strong in the sip where merely a hint of banana came through. Finally, the swallow showcased the rum along with the sherry's nutty, the Punt e Mes' complex bitter, and the amaro's herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5gHy4LmFUcBvN1oJFe1nLtYHPC6W7c_TGDRpGO6tcNdh94FSoMWeCGW2F7Jn_DFs2Luw5E2X5S8Jxn1wVI-c0Frsk0KZ_eXi0u1lV8iXbA8VNKLEbDQ-n5PkmN87jtRMnv0IZUBqJ205/s320/ransbanana0577.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5gHy4LmFUcBvN1oJFe1nLtYHPC6W7c_TGDRpGO6tcNdh94FSoMWeCGW2F7Jn_DFs2Luw5E2X5S8Jxn1wVI-c0Frsk0KZ_eXi0u1lV8iXbA8VNKLEbDQ-n5PkmN87jtRMnv0IZUBqJ205/s800/ransbanana0577.jpg", "comment_count": 1 }, { "title": "triple crown", "url": "https://cocktailvirgin.blogspot.com/2015/04/triple-crown.html", "published": "2015-04-10T11:04:00.000-04:00", "updated": "2017-07-05T18:49:01.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "the Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "bitters (other)", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Glasgow Scotch", "1 oz Cocchi Sweet Vermouth", "1/2 oz Brovo Amaro #14", "2 dash Housemade Coffee Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Glasgow Scotch\n1 oz Cocchi Sweet Vermouth\n1/2 oz Brovo Amaro #14\n2 dash Housemade Coffee Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor Andrea's first drink at the Baldwin Bar at Sichuan Garden II, she asked bartender Joel Atlas for the Triple Crown which turned out to be another of Ran Duan's creations. The amaro in this Bobby Burns variation was created along with the Brovo Distillery by bartender\nMike Ryan\nwho works at Sable in Chicago. The Brovo site describes #14 as, \"Mike's amaro starts with Guatemalan chocolate married to thyme for a savory flavor. It moves through cinnamon, sarsaparilla, angelica, and vanilla. It finishes with a strong Gentian finish and is sweetened with agave nectar. It is a sophisticated chocolate flavor.\"\nThe Triple Crown offered lemon oil aroma that brightened the slight smoke notes emanating from the Scotch element in the drink. The Scotch continued on into the sip as a malt note that classically paired with the vermouth's grape. Finally, the swallow brought out the rest of the Scotch flavors that transitioned elegantly into a dark, bitter sweet finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMUkjg_HfffV5n8-rJuebrumCfAXwALMOnzYDZN117ZLvnIqaDkBi0OOsp58hIZO6KCW9z11GsPrf13E-e3nTKSiny4V2Mpde7ELYgEre65srCDhnoeeDqG5hk5PRyXWo-WOTDFs4qmN_/s320/triplecrown0576.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMUkjg_HfffV5n8-rJuebrumCfAXwALMOnzYDZN117ZLvnIqaDkBi0OOsp58hIZO6KCW9z11GsPrf13E-e3nTKSiny4V2Mpde7ELYgEre65srCDhnoeeDqG5hk5PRyXWo-WOTDFs4qmN_/s800/triplecrown0576.jpg", "comment_count": 0 }, { "title": ":: notes on madeira ::", "url": "https://cocktailvirgin.blogspot.com/2015/04/notes-on-madeira.html", "published": "2015-04-13T12:04:00.003-04:00", "updated": "2017-07-05T18:48:29.140-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*book review", "madeira" ], "ingredients": [], "instructions": null, "body_text": "I just finished reading Alex Liddell's\nMadeira: The Mid-Atlantic Wine\nand wanted to make a list of the salient ideas in the book as a reference for myself and others. Besides having a love of madeira in\ncocktails\n, the restaurant I work in, Loyal Nine, has an interest in madeira due to the wine's Colonial history and thus we offer flights of the four noble varieties. While there are a lot of common table wines grown on the island, most of the interest is focused on the aged and fortified variety. At first, the wines produced a high enough acidity and alcohol content on their own to make it over on the hot, spoil-inducing voyage to the American colonies, but later fortification with distilled spirits became the norm starting around the 1750s. British restriction on the American colonies made madeira rather popular; the British banned all European products unless they were brought over on British ships leaving British ports. Madeira, however, despite being under Portuguese control, is an island closer to the shores of Africa than Europe and was exempt from these restrictions. More modern madeira production mimics the long, expensive process of being kept in hot ships' holds through heating the wine via a process called estufagem. Whether modern steam-jacketed heated tanks or more classical casks left in hot parts of buildings, this cooking process converts the wine into something almost unspoilable and capable of long aging. Like centuries long. In fact, the author includes his tasting notes on late 18th century madeiras that were often spectacular (although some had crashed over the years due to poor storage or other issues).\nNotes on the four noble varieties of madeira from driest to sweetest:\nSercial\n• Grape variety known on the Portuguese mainland as\nEsgano Cão\nor the \"dog strangler\" due to its \"mouth-puckering, astringent acidity.\"\n• Grows at high altitude, difficult to grow, only limited sites.\n• Palest and driest of noble madeiras.\n• Younger versions have orange and dried fruit notes. Nuttiness develops with maturity. With longer aging, flavors can fade but develop balsamic qualities.\n• Great palate cleanser due to its high acidity.\nVerdelho\n• Different from Verdelho in Portugal but the same as the one from the Azores.\n• Capable of growing in harsher environments and moderately high altitudes. Prefers to grow close to the sea.\n• Slightly darker and sweeter than Sercial. Less brusque as well.\n• Younger versions have honeyed, slightly chocolate, and candied citrus notes. Aging intensifies flavors.\n• Great to be drank all through the day as acidity is balanced by a hint of sweetness. As an aperitif and with food as well.\nBoal\n• Grows at low altitudes on the south half of the island.\n• Low yields but the grapes are compact bunches of small, sugar-laden grapes.\n• Darkest grape of the four.\n• Younger versions have a barley sugar aroma and caramel and dried fruit flavors such as apricot. With age, the wine seems less sweet.\n• Mostly a dessert wine that works well with fruit and nuts or alone.\nMalvasia a/k/a Malmsey\n• Grape of Greek origin.\n• Very sensitive to climate and only thrives at low altitudes in certain micro-climates that protect the vines from dampness and mildew.\n• Grapes are often picked when the begin to shrivel which increases the sugar content.\n• Lighter than Boal but of a similar dark tawny tone. Sweetest and richest variety of the bunch.\n• Younger versions have a vanilla cream toffee aroma with a hint of meatiness along with caramel, marmalade, and barley sugar flavors. With age, the sweetness also becomes less apparent.\n• A dessert wine best drank on its own (instead of paired with food).\nSome notes on madeira were taken from this\nDenver Post\narticle\nin addition to Liddell's book.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3tC71ke6YRyCHJxggASRL2JUw2zpB5SvwP9WC903IqRl5VknxgcbNaUAlwaMiNSxIeqy_v6yZsmchsDZQXY_Amp-sSm2ygChl3fJNgzo5J3AeL-363AZ9t1_l8xPcOqClW-eqPz8x48u/s320/madeirabook.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1849044538" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3tC71ke6YRyCHJxggASRL2JUw2zpB5SvwP9WC903IqRl5VknxgcbNaUAlwaMiNSxIeqy_v6yZsmchsDZQXY_Amp-sSm2ygChl3fJNgzo5J3AeL-363AZ9t1_l8xPcOqClW-eqPz8x48u/s800/madeirabook.jpg", "comment_count": 1 }, { "title": "colleen bawn knickebein", "url": "https://cocktailvirgin.blogspot.com/2015/04/colleen-bawn-knickebein.html", "published": "2015-04-14T11:59:00.001-04:00", "updated": "2021-02-10T21:27:34.411-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "*room temperature", "benedictine", "chartreuse (yellow)", "egg", "whiskey (Rye)" ], "ingredients": [ "101 Best New Cocktails" ], "instructions": "Build in a 2 oz sherry glass from the bottom up. Carefully layer each component on top of the next:", "body_text": "A few weeks ago, Gary Regan posted on Facebook about a challenge to convert cocktails into Pousse-cafés. He wrote, \"Dhevandrea Hikaru, a bartender in Indonesia, contacted me recently about Pousse-cafés, and we had a nice back and forth about what they were, how they're made, etc. She asked if PCs could be made from classic drink such as the Grasshopper or the White Russian, and that got me to thinking: 'What an absolutely brilliant idea!' Seems as though those drinks would be sort of easy to layer: heavy cream, Kahlua, vodka for the White Russian, and heavy cream, green mint, white cacao for the Grasshopper, right? I haven't experimented but I think that would probably be the correct order. So I'm issuing a challenge to bartenders out there: make a Pousse-café using a classic cocktail recipe. I'll put the best of the best into my next\n101 Best New Cocktails\nbook and app. Thanks for the idea, Dhevandrea! Perhaps you'd like to submit a recipe yourself?\"\nI originally thought about doing a\nBijou\nbecause the gem imagery of gin, sweet vermouth, and Green Chartreuse as distinct layers representing the diamond, ruby and emerald would be more stunning than the ingredients all stirred together. Then, I got into a discussion with David Wondrich about\nKnickebeins\n-- layered drinks that contain unbroken egg yolk as well as egg white froth. I had previously converted a Negroni into a Knickebein in the\nKnickroni\n, but that was adding an egg to the regular ingredients. What if I were to do it to a Flip that already had a whole egg in it? I quickly honed in on the\nColleen Bawn\nthat Jessica had at No. 9 Park in the link and I was introduced around that same time by Misty Kalkofen at Green Street. That link also provides a bit of history of this gem found in Edward Spencer's\nThe Flowing Bowl\nfrom 1903. With rye, Benedictine, and Yellow Chartreuse in the Flip, it can do no wrong. Until, perhaps it is separated molecularly as such:\nBuild in a 2 oz sherry glass from the bottom up. Carefully layer each component on top of the next:\n• 1/2 oz Benedictine\n• 1/2 oz Yellow Chartreuse\n• 1 unbroken Egg Yolk\n• 1/2 oz Rye Whiskey\n• Beaten Egg White Meringue\n• Freshly grated Nutmeg and Cinnamon as a garnish.\nNote:\nBenedictine and Yellow Chartreuse have nearly the same densities, so layering the two might not be as crisp or as possible as other liqueurs and liquors pairings.\nOf course, building this piece of art might seem complicated until you realize that the Knickebein envisioned by Leo Engel in 1878 by way of his\nAmerican and Other Drinks\nbook has a very regimented quaffing protocol:\n1. Pass the glass under the\nNostrils\nand\nInhale the Flavour\n–- Pause.\n2. Hold the glass\nperpendicularly\n, close under your mouth, open it\nwide\n, and suck the froth by drawing a\nDeep Breath\n. -- Pause again.\n3.\nPoint\nthe lips and take\none-third\nof the\nliquid contents\nremaining in the glass without\ntouching the yolk\n. -- Pause once more.\n4. Straighten the body, throw the\nhead backward\n, swallow the contents remaining in the glass\nall at once\n, at the same time\nbreaking the yolk\nin your mouth.\nAnd what better time to do it than 3am after getting home after your shift around two weeks ago? Once prepared, the Colleen Bawn Knickebein presented a sweet cinnamon spice aroma over lower nutmeg notes on the nose. On the second stage, the heat of the rye was soothed by the egg white, and the later two stages presented an herbal bounty that was eased by the protein bomb from the yolk at the end. While Knickebeins are best done as a group bonding (a/k/a hazing) ceremony rather than a solo shift drink, the life of a writer sometimes takes over especially in terms of good judgment.\nUpdate:\nOne done in the wild (a/k/a the Loyal Nine Bar) on 1/10/16:", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_22X_qQ_vLzsWj7UiaBm3oBAh0PSabPFmmir53W8KW3IBT0Risoqdnk5InV13eRrzuQz_U5-EBHsnRCWVeS-Zvsnp9H5IEdnNwPARyWth8Z163eMpZinIf71x8I4uyr1igFgNi5NCuHL0/s320/colleenbawnknick0579.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2nclF-dpd3K5yv4xi8MDYh2WX1PW5j1cmK1NwNV-50LrI82M8y2uAs8GPtoRloFz4IeSi03yjLiSZnmtnefwuA_i7JGgXN1V2acWZoed54uv5ldAUuitWlWT1JI3BNyC5npvwDzokGeH/s320/colleenbawnknick_loyalnine.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_22X_qQ_vLzsWj7UiaBm3oBAh0PSabPFmmir53W8KW3IBT0Risoqdnk5InV13eRrzuQz_U5-EBHsnRCWVeS-Zvsnp9H5IEdnNwPARyWth8Z163eMpZinIf71x8I4uyr1igFgNi5NCuHL0/s800/colleenbawnknick0579.jpg", "comment_count": 0 }, { "title": "sad waltz of pietro crespi", "url": "https://cocktailvirgin.blogspot.com/2015/04/sad-waltz-of-pietro-crespi.html", "published": "2015-04-15T12:06:00.000-04:00", "updated": "2017-07-05T18:08:44.503-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "straightlaw" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Sean Sullivan", "source": null, "year": null }, "categories": [ "#straightlaw", "amaro", "brandy", "punt e mes", "sherry" ], "ingredients": [ "1 1/4 oz Lustau Brandy", "3/4 oz Rabarbaro Zucca Amaro", "1/2 oz Punt e Mes", "1/2 oz Pedro Ximenéz Sherry", "5 drop Sherry Vinegar" ], "instructions": "Stir with ice and strain into a double old fashioned glass with a large ice cube. Garnish the ice cube with a pinch of salt.", "body_text": "1 1/4 oz Lustau Brandy\n3/4 oz Rabarbaro Zucca Amaro\n1/2 oz Punt e Mes\n1/2 oz Pedro Ximenéz Sherry\n5 drop Sherry Vinegar\nStir with ice and strain into a double old fashioned glass with a large ice cube. Garnish the ice cube with a pinch of salt.\nTwo Thursdays ago, I made use of my night off by traveling down to the Kenmore Square area. My first stop was Straight Law where bartender Julien Urraca was doing his weekly shift to break up his Brick & Mortar routine. For a cocktail, I requested the Sad Waltz of Pietro Crespi which Julien credited Sean Sullivan as the creator. I was drawn to the name because it reminded me of Misty Kalkofen's\nA Slow Dance with Pedro Infante\n. Had I read Gabriel García Márquez's\nOne Hundred Years of Solitude\n, I would have been drawn to the name by connection to the tragic love triangle aspect.\nThe Sad Waltz of Pietro Crespi began with a raisiny grape aroma with herbal notes. The grape-laden sip possessed a rich mouthfeel, and the swallow progressed into raisin and herbal flavors ending in a dry and crisp note from the vinegar. As the salt integrated into the drink, the herbal elements on the swallow got progressively smoother.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OhUJETKD9iPd6omczaQY1u83hRY1q-4Kj793T2CSuH8EXE4Fo2e3xfFARqS09tk2CQxohkp4rj1VS8bgzKJBwGYo1jNRGi0rN06WM7RqEicD6SElG8InnXxfYB8dWVcmhNR_XD_d_mLo/s320/sadwaltz0585.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OhUJETKD9iPd6omczaQY1u83hRY1q-4Kj793T2CSuH8EXE4Fo2e3xfFARqS09tk2CQxohkp4rj1VS8bgzKJBwGYo1jNRGi0rN06WM7RqEicD6SElG8InnXxfYB8dWVcmhNR_XD_d_mLo/s800/sadwaltz0585.jpg", "comment_count": 0 }, { "title": "law harbor", "url": "https://cocktailvirgin.blogspot.com/2015/04/law-harbor.html", "published": "2015-04-16T12:28:00.002-04:00", "updated": "2017-07-05T18:08:12.845-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "audobon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "Audubon Boston", "year": null }, "categories": [ "#audobon", "absinthe", "bitters (Angostura)", "maraschino", "rum", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Privateer Amber Rum", "3/4 oz Dolin Dry Vermouth", "1/4 oz Luxardo Maraschino Liqueur", "1 dash Absinthe", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Privateer Amber Rum\n3/4 oz Dolin Dry Vermouth\n1/4 oz Luxardo Maraschino Liqueur\n1 dash Absinthe\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nAfter Straight Law, I continued my Kenmore Square adventure up the street at Audubon Boston. Soon I found myself in front of bartender Taylor Knight and requested the Law Harbor. Taylor explained that the recipe was bar manager Tyler Wang's play on the whiskey\nLawhill Cocktail\n, one of his favorite cocktails. Here, the drink used aged rum and veered from Tyler's Drink recipe roots by reducing the proportion of Maraschino relative to dry vermouth.\nThe Law Harbor began with orange oil notes that later faded to expose the Maraschino aroma. The sip was rather subtle with white wine flavors and a hint of cherry. Finally, the swallow offered aged rum transitioning well into the Maraschino liqueur nuttiness, and things ended with absinthe's anise and Angostura Bitters' clove on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU2baRp-W8uiCuJS5_dbRqRqk4wV3csHoUVlNrwq3pcVCQOs9_cO06y0UgdkUNnkA6gtamSyyZ18R73-PoBHc9aom7ir62UIPN22-qo9kpjOgKIHNJXuarYHdVt7pHmEBEaKbAWil3UJc/s320/lawharbor0587.jpgg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU2baRp-W8uiCuJS5_dbRqRqk4wV3csHoUVlNrwq3pcVCQOs9_cO06y0UgdkUNnkA6gtamSyyZ18R73-PoBHc9aom7ir62UIPN22-qo9kpjOgKIHNJXuarYHdVt7pHmEBEaKbAWil3UJc/s800/lawharbor0587.jpgg", "comment_count": 0 }, { "title": "full windsor", "url": "https://cocktailvirgin.blogspot.com/2015/04/full-windsor.html", "published": "2015-04-17T14:45:00.000-04:00", "updated": "2017-07-05T18:07:34.532-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Imbibe Magazine", "year": 2014 }, "categories": [ "applejack", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Scotch (Buchanan's 12 Year Blended)", "1 oz Applejack", "3/4 oz Sweet Vermouth (Dolin)", "1/4 oz Benedictine", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist.", "body_text": "1 oz Scotch (Buchanan's 12 Year Blended)\n1 oz Applejack\n3/4 oz Sweet Vermouth (Dolin)\n1/4 oz Benedictine\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass with ice. Garnish with an orange twist.\nTwo Saturdays ago, Erick Castro posted a drink on Instagram called the Full Windsor that caught my eye. I never got around to making his drink when it was first published in the March 2014\nImbibe Magazine\nthough. Since Scotch and apple brandy pair so well, I decided to give this recipe from Polite Provisions in San Diego a try and remedy this lapse. Once mixed, the Full Windsor's orange oil brightened the smoke with herbal notes aroma. Next, malt and grape in the sip led into a smoky whisky and apple swallow with an herbal and spice finish. Although the recipe reads like a Vieux Carré in structure, the flavors of the base spirits take the cocktail in a very different direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNyr34hyYvwhtNnQCW_ZDveqE-M3dG-M3d9HfFS9g7AQYHA7JKU843F-BqP0boyvm0nZeF83wutvPBUCdXwQtLZrYT7VR0BfZIlFdMrR_VbSm3yRodjz-XQVscaNnGF7lFPwYpqwhFnI4/s320/fullwindsor0589.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNyr34hyYvwhtNnQCW_ZDveqE-M3dG-M3d9HfFS9g7AQYHA7JKU843F-BqP0boyvm0nZeF83wutvPBUCdXwQtLZrYT7VR0BfZIlFdMrR_VbSm3yRodjz-XQVscaNnGF7lFPwYpqwhFnI4/s800/fullwindsor0589.jpg", "comment_count": 0 }, { "title": "red death", "url": "https://cocktailvirgin.blogspot.com/2015/04/red-death.html", "published": "2015-04-19T15:26:00.000-04:00", "updated": "2017-07-05T18:07:04.599-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cointreau", "lime juice", "orange juice", "orgeat", "rum", "sloe gin" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCVI) was picked by Whitney of the\nTipicularFixins\nblog. The theme she chose was \"Drink of Shame,\" and she elaborated on the theme with his description of, \"So, you're a certified, mixologist, craft-tender, bar chef, or fine spirit enthusiast...now. But, there was a time when you only ordered Long Island Iced Tea. Or, maybe you always made the Jello shots for your frat? Perhaps you're the reason that your local had an Island Oasis machine for so long? Rye & Ginger? Vodka Seven? Someone was ordering these things. Your street cred would be ruined if you ordered or (gasp) served one now, but don't you miss it, just a little? Wouldn't you love to have one more Jolly Rancher? A chance to drink a Mudslide without shame? We all made questionable drink choices in our past, the popular drinks from 1970 to the year 2000 were a cheap, sugary mess. Now is the time to resurrect your favourite drink from the time before modern Mixology. Give a new life to the drink... maybe you need to use fresh ingredients, or you can try elevating the spirits. Make everything from scratch or remove an offending ingredient. Do whatever you can to bring back and legitimize a drink you used to love.\"\nBack in the 1990s, I probably feel more shame admitting that I was a club kid than a poor-choice drinker. I used to spend a lot of time at goth and industrial dance clubs and punk, hardcore, indie, and experimental shows, with little going out merely for drinks other than getting beers with coworkers. While I cannot recall drinking much at music shows, dance nights were drink related with pre-gaming, during, and after-parties. Then again, I was a destitute grad student at the time, so I really did not drink at clubs all that much, but I had definitely tried my share of the house specialties like the Mind Eraser served in a pint glass with a few straws and downed on the count of 3. One night, I bumped into one of the sales reps who used to stop by my grad school lab every two months or so. At some point in the conversation, he asked if he could buy me a drink, and his tone suggested more a mixed drink than a beer. I panicked and declared, \"a Red Death.\" He replied \"A what?... I mean I'll get it for you, but I want to know what it is.\" \"I don't know, it's red, it's strong, and everyone orders them from [bartender] Terri.\" At that moment, I felt shame. Red Deaths are merely boozy fruit punch that defy ingredient definition. The next day, I decided that I was going to learn how to drink a business appropriate drink and later began getting Manhattans elsewhere; while I could have gotten a Manhattan at the club, it would have felt weird drinking it out of a plastic cup filled with ice. While this is the first time I am coming clean here about this here, bartender and owner Josh Childs did trick me into talking about it in an\ninterview\nhe did with me about my\nDrink & Tell\ncocktail book.\nI came close a decade or more later to finding out what was in Terri's Red Death from a photographer that worked at the club when he was at one of our home cocktail parties around 2007 or 2008. He knew Terri and all her secrets, but at the last minute balked especially since I did not care enough to push him. For this post, I figured that the Manray club's Red Death was not all that original (although her take on it might have been) and sought the help of Google to figure out a consensus recipe. Most had common parts, but it was not until I read one description that stated that the drink was \"basically... a Kamikaze and an Alabama Slammer mixed together.\" With the Kamikaze being vodka, triple sec, and lime juice, and the Alabama Slammer being amaretto, Southern Comfort, sloe gin, and orange juice, I figured that I could swap things around to give it some dignity. While\nAmaretto Sours\nwere my declared \"Guilty Pleasures\" back in MxMo XXXII, I figured that I could swap that for orgeat. With lime and triple sec in the mix, why not change the drink to a Tiki one with rum instead since those four ingredients were the essentials for a Mai Tai? I also swapped the Southern Comfort for more rum, and I utilized real sloe liqueur in place of the bottom shelf mess that most non-craft bars have.\nRed Death\n(Redux)\n• 1 1/2 oz Amber Rum (Appleton VX)\n• 1/2 oz Triple Sec (Senior Curaçao)\n• 1/2 oz Orgeat (BG Reynolds)\n• 1 oz Lime Juice\n• 1/2 oz Sloe Gin (Atxa Patxaran)\n• 1 oz Orange Juice\nShake with ice and strain into a Tiki mug, Collins, or Double Old Fashioned glass filled with crushed ice and containing a spent lime shell half. Add a straw.\nWhile the end result was not very red and more of an Orange Death due to the dearth of artificial colors in the mix, it was indeed more Tiki than Hawaiian Punch. The new Red Death began with caramel rum aromas. An orange, caramel, and lime sip gave way to more rum flavors, nutty orgeat, and bitter fruit notes from from the sloe liqueur on the swallow. Perhaps reducing the orange juice volume to minimize its flavor smoothing character could have helped bring out some more distinctive notes, but having a slightly more gentle disposition was truer to the original.\nSo thank you to Whitney for picking the theme running the show, and getting me to talk about embarrassing drink recipes and moments, and thanks to the rest of the Mixology Monday participants for stepping up and admitting their shame and keeping the spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lebhY2KGWdtY5dVWZWMJP9mN_HSpahoYUfOD6w2cdZZVZrh7oH0QBRL49eN56jQBOT8CaaInQ7076ZQH3DIaUCO9AoQdlaPy4h0s9AXhP7liUpES6V2atDezpUHMOkDQX6Ym_ElVMB6k/s320/reddeath0615.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "r'cobbler", "url": "https://cocktailvirgin.blogspot.com/2015/04/rcobbler.html", "published": "2015-04-20T16:33:00.001-04:00", "updated": "2017-07-05T18:05:04.381-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2009 }, "categories": [ "bitters (mole)", "campari", "punt e mes", "sugar", "tequila", "vermouth (sweet)" ], "ingredients": [ "2 oz Reposado Tequila (Espolon)", "1/2 oz Campari", "1/2 oz Punt e Mes", "1/2 oz Carpano Antica Sweet Vermouth (Dolin)", "1 dash Chocolate Bitters (Housemade)", "1 Grapefruit Twist", "1 Sugar Cube (Demerara)" ], "instructions": "Muddle the grapefruit twist with the sugar cube and Campari. Add rest of the ingredients and ice, shake, and strain into a double Old Fashioned glass filled with crushed ice. Garnish with an orange twist.", "body_text": "2 oz Reposado Tequila (Espolon)\n1/2 oz Campari\n1/2 oz Punt e Mes\n1/2 oz Carpano Antica Sweet Vermouth (Dolin)\n1 dash Chocolate Bitters (Housemade)\n1 Grapefruit Twist\n1 Sugar Cube (Demerara)\nMuddle the grapefruit twist with the sugar cube and Campari. Add rest of the ingredients and ice, shake, and strain into a double Old Fashioned glass filled with crushed ice. Garnish with an orange twist.\nTwo Sundays ago, I turned to the\nFood & Wine: Cocktails\nsection of my bookshelf and found an interesting and unmade recipe from the 2011 edition called the R'Cobbler. The drink was created by Phil Ward who described the idea as, \"I am a Campari-holic and I also love grapefruit twists and mole bitters. This drink is my trifecta.\" Evidence suggests that this cocktail appeared on Mayahuel's menu as a blanco tequila drink around 2009. I was drawn to the recipe initially for it reminded me of a more bitter\nRosita\n; perhaps, the \"R\" in R'Cobbler stands for Rosita after all. Now, I realize that it is probably an extension of Phil's\nCornwall Negroni\nthat he created at Gary Regan's Cocktails in the Country in 2005. While there has not been a\nCocktails in the Country\nfor a while, Gaz is bringing back the tradition this year and I have a spot reserved for the May 11-12th event (more info in the link)!\nThe R'Cobbler began with an orange aroma that led into a fruity sip with grape, orange, and other citrus notes. The swallow though began with tequila, earthy bitter, and chocolate flavors, and ended with spice from the bitters and lingering citrus notes from the muddled grapefruit twist on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZwRqSbFGLrX5ht1k0iTTbaBv3afOrV2FVGDWzgokS-yUSL6DLnw4Ml4eBfgLI9UNL9B0I2E-FRAcgutWwJRlLeGJ-B9dCx19VCm6fZX1BMevXD3PBsd3Csrn_tqzlH3iTcUa0z0mOCCc/s320/rcobbler0591.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZwRqSbFGLrX5ht1k0iTTbaBv3afOrV2FVGDWzgokS-yUSL6DLnw4Ml4eBfgLI9UNL9B0I2E-FRAcgutWwJRlLeGJ-B9dCx19VCm6fZX1BMevXD3PBsd3Csrn_tqzlH3iTcUa0z0mOCCc/s800/rcobbler0591.jpg", "comment_count": 0 }, { "title": "john wood", "url": "https://cocktailvirgin.blogspot.com/2015/04/john-wood.html", "published": "2015-04-21T13:28:00.001-04:00", "updated": "2017-07-05T18:03:49.661-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "bitters (Angostura)", "kümmel", "lemon juice", "scotch", "vermouth (sweet)" ], "ingredients": [ "1/3 jigger Whisky (1 oz Buchanan's 12 Year Blended Scotch)", "1/3 jigger Sweet Vermouth (1 oz Dolin)", "1 spoon Lemon Juice (1/2 oz)", "1 spoon Kümmel (1/4 oz Helbing)", "2 drop Bitters (1 dash Angostura)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Whisky (1 oz Buchanan's 12 Year Blended Scotch)\n1/3 jigger Sweet Vermouth (1 oz Dolin)\n1 spoon Lemon Juice (1/2 oz)\n1 spoon Kümmel (1/4 oz Helbing)\n2 drop Bitters (1 dash Angostura)\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I reached for my 1934 reprint of Boothby's\nWorld Drinks and How to Mix Them\n. There, I spotted a Rob Roy variation that reminded me a lot of the hint of citrus and sweetener structure that appeared frequently in James Maloney 1900-vintage\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\nsuch as in the\nManhattan Bell Ringer\n(his Manhattan sans apricot rinse \"bell ringer\" also has lemon and simple in it). Interestingly, this \"whisky\" drink that I interpreted as Scotch appeared in the\nSavoy Cocktail Book\na few years prior as an Irish whiskey one. Given the commonness of the name John Wood, I was unable to even make an educated guess as to whom the drink was named after. Once mixed, it offered a smokey and grape aroma. A crisp lemon, malt, and grape sip gracefully transitioned to a Scotch swallow with a bit of savory spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NtCPPOWni00TDZe2hUVwRbrOjTrE2y7VU2zH_sUNEaltU80p9Uik4UG8TZYi7OLIWV0_QhR47JP227FRoL7r2enbDCQ7old4k_KySqna9tnelgmt3nC67MvXLEa0DWNKdRG3QcYiAVC9/s320/johnwood0593.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NtCPPOWni00TDZe2hUVwRbrOjTrE2y7VU2zH_sUNEaltU80p9Uik4UG8TZYi7OLIWV0_QhR47JP227FRoL7r2enbDCQ7old4k_KySqna9tnelgmt3nC67MvXLEa0DWNKdRG3QcYiAVC9/s800/johnwood0593.jpg", "comment_count": 0 }, { "title": "atterbury", "url": "https://cocktailvirgin.blogspot.com/2015/04/atterbury.html", "published": "2015-04-22T12:41:00.001-04:00", "updated": "2017-07-05T18:03:18.958-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "benedictine", "rum (white)", "vermouth (dry)" ], "ingredients": [ "3/4 oz Bacardi (1 1/4 oz Caliche + 1/4 oz Wray & Nephew)", "2 dash Benedictine (1/2 oz)", "2 dash Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Picon (1/4 oz Torani Amer) (*)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz Bacardi (1 1/4 oz Caliche + 1/4 oz Wray & Nephew)\n2 dash Benedictine (1/2 oz)\n2 dash Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Picon (1/4 oz Torani Amer) (*)\nStir with ice and strain into a cocktail glass.\n(*) Since Picon is often hard to source, sub Ramazzotti (or perhaps Averna) spiked with dashes of orange bitters (or perhaps dashes of Grand Marnier or similar).\nTwo Wednesday ago, I spotted an interesting straight spirits rum drink in\nPioneers of Mixing at Elite Bars: 1903-1933\ncalled the Atterbury. With Benedictine and Picon in the mix, it reminded me of the rye-based\nCreole Cocktail\non paper. Once off the page and in a glass, the Atterbury shared caramel orange aromas with hints of rum funk. The caramel and orange notes continued into the sip, and the swallow offered funky rum flavors as well as herbal elements including Benedictine's chocolatey mint ones. Overall, the Atterbury was what I wish an\nEl Presidente\ntasted like.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTL_cXhVbJVICgb9Medm896ImDrLioqImWYaP96LirnUkXBzdy8ZE-NsaAkd3nk8YYCvTIG66CCmdqat9Q0BS7qND8raEobXmXnY-XV9At24IqmutgJnOKUHxMG_QG5uEO9E34Rwap9l_U/s320/atterbury0595.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTL_cXhVbJVICgb9Medm896ImDrLioqImWYaP96LirnUkXBzdy8ZE-NsaAkd3nk8YYCvTIG66CCmdqat9Q0BS7qND8raEobXmXnY-XV9At24IqmutgJnOKUHxMG_QG5uEO9E34Rwap9l_U/s800/atterbury0595.jpg", "comment_count": 0 }, { "title": "orange & essex", "url": "https://cocktailvirgin.blogspot.com/2015/04/orange-essex.html", "published": "2015-04-23T11:20:00.000-04:00", "updated": "2017-07-05T18:02:46.327-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "brandy", "campari", "madeira", "maraschino" ], "ingredients": [ "1 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1 oz Dry Madeira either Verdelho or Sercial (Blandy's Verdelho 5 Year)", "1/2 oz Campari", "1/2 oz Maraschino Liqueur", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1 oz Dry Madeira either Verdelho or Sercial (Blandy's Verdelho 5 Year)\n1/2 oz Campari\n1/2 oz Maraschino Liqueur\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nNote:\nfor a drier drink, I have also switched the two volume pairs to 1 1/4 and 1/4.\nTwo Thursdays ago after work, I decided to try out a drink idea at home. Thinking about all of the Madeira that we use at Loyal Nine in Cambridge, I focused in on the\nCreole Contentment\nand how well this wine pairs with brandy and Maraschino liqueur. I also though about how well Madeira works with Campari in Matt Schrage's\nRed Duster Swizzle\n. The two concepts synergized when I recalled how well Campari and Maraschino come together to concoct softer Aperol-like notes such as in Eastern Standard's\nCarnivale\n(a/k/a the Pisco Disco). For a name, I focused on some of the history of the Loyal Nine group the restaurant is named after in the years before the Revolution. They often utilized the Liberty Tree to hang their effigies; this tree was in Hanover Square here in Boston on the corner of Orange and Essex Streets. The name \"Orange & Essex\" also reinforced the orange notes in the Campari.\nThe Orange & Essex began with an orange oil aroma. Grape with cherry notes filled the sip, and the swallow gave forth brandy and red apple flavors with a nutty bitterness on the end. Overall, the drink came across a lot like Eastern Standard's\nProspect Park\n. If I had 4 oz to play with, the 1.5:1.5:0.5:0.5 structure would probably work better here as it did in the Prospect Park to dry out the balance; I did made a drier version of this at Loyal Nine as a 1.25:1.25:0.25:0.25 for a guest and it came across more like a Martinez in balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEY7_OpdpHIKy3hoCfqm4BEjmI_qhBod_nACbXsr7TmFIWM3BwnlFCpzzcn8GzMSttD5i5lnlAn2zEHtfUTUuHo84bnDgrd6S6Wl0NwuD7XXCzNXencOwM39liuIPYVuz86lPkSXW4n_f/s320/orangeessex0599.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEY7_OpdpHIKy3hoCfqm4BEjmI_qhBod_nACbXsr7TmFIWM3BwnlFCpzzcn8GzMSttD5i5lnlAn2zEHtfUTUuHo84bnDgrd6S6Wl0NwuD7XXCzNXencOwM39liuIPYVuz86lPkSXW4n_f/s800/orangeessex0599.jpg", "comment_count": 0 }, { "title": "hotel madison cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/04/hotel-madison-cocktail.html", "published": "2015-04-24T12:19:00.001-04:00", "updated": "2017-07-05T18:02:15.760-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Jayne's Bartender's Guide", "year": 1934 }, "categories": [ "lime juice", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "2/3 Swedish Punsch (1 1/2 oz Kronan)", "1/3 Dry Vermouth (3/4 oz Noilly Prat)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Swedish Punsch (1 1/2 oz Kronan)\n1/3 Dry Vermouth (3/4 oz Noilly Prat)\nJuice 1 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I began the cocktail hour with a drink I spotted in\nJayne's Bartender's Guide\nfrom 1934 that is being hosted on Mixellany's\neLibrary\n, namely the Hotel Madison Cocktail. The book provided the intriguing subtitle of \"'Darcy' (It's very good for you),\" and overall the recipe reminded me of a stripped down\nPalliative Potion for Pomona\n. Once prepared, the Hotel Madison Cocktail offered funky caramel and rum notes. The caramel continued on into the sweet sip where it balanced the tart lime flavors. Finally, the swallow was a bit more crisp with Batavia Arrack, tea, and herbal notes with a lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIBi7hKGxBGJqdqrawGfgRseRFFkPLvNQM5WUTb8bpCGkZNonIN34F-lpXzeDRxGNK5RT1s7wifCPElmvy7yy_qpr3UYtaVWdQT-fP726_BhveL7C-RvRkoiI-JybB-SvVctEfT37rb8Iy/s320/hotelmadison0601.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIBi7hKGxBGJqdqrawGfgRseRFFkPLvNQM5WUTb8bpCGkZNonIN34F-lpXzeDRxGNK5RT1s7wifCPElmvy7yy_qpr3UYtaVWdQT-fP726_BhveL7C-RvRkoiI-JybB-SvVctEfT37rb8Iy/s800/hotelmadison0601.jpg", "comment_count": 0 }, { "title": "17th century", "url": "https://cocktailvirgin.blogspot.com/2015/04/17th-century.html", "published": "2015-04-27T12:49:00.001-04:00", "updated": "2017-07-05T18:01:40.420-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Food & Wine: Cocktails 2011", "year": 2011 }, "categories": [ "creme de cacao", "lemon juice", "lillet", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal (Montelobos)", "3/4 oz Lillet Blanc (Cocchi Americano)", "3/4 oz White Crème de Cacao (Marie Brizard)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe. I added a lemon twist.", "body_text": "1 1/2 oz Mezcal (Montelobos)\n3/4 oz Lillet Blanc (Cocchi Americano)\n3/4 oz White Crème de Cacao (Marie Brizard)\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe. I added a lemon twist.\nAfter the 1930s era Hotel Madison Cocktail, I turned to\nFood & Wine: Cocktails 2011\nfor a more modern gem by Phil Ward that I do no believe made it into the\nDeath & Co. Cocktail Book\n. Perhaps this absence was due to Phil being more involved with Mayahuel at the time. Phil describes this\nTwentieth Century\nriff as, \"People have been consuming mezcal and chocolate together for hundreds of years—and for good reason. So it seemed like a no-brainer to combine them in a cocktail.\" Moreover, the named stemmed from mezcal having been produced in Oaxaca since the 17th century if not earlier (as well as there being\n18th\nand\n19th\nCentury cocktail recipes already around.\nThe 17th Century started off with a lemon and smoky agave bouquet. Next, the sweet lemon sip had a decent mouthfeel, and the swallow gave forth mezcal and chocolate flavors with a citrus-tinged finish. Overall, this variation was more earthy and less herbal than I recall the original.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFJDzNuUgG8QVJPG6D-GVxVnyOjdz-5Ba6zMXt6WdKfRjtJj2Pfkwxa_woOLNDZ5GtmNF5JB_t67zSGj8oi_PQHTXtVPqmafsZfSXZFxbz-6SU83MV-zBGfSzS6oYTFoCtISFL2yxVn_c/s320/seventeenthc0604.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFJDzNuUgG8QVJPG6D-GVxVnyOjdz-5Ba6zMXt6WdKfRjtJj2Pfkwxa_woOLNDZ5GtmNF5JB_t67zSGj8oi_PQHTXtVPqmafsZfSXZFxbz-6SU83MV-zBGfSzS6oYTFoCtISFL2yxVn_c/s800/seventeenthc0604.jpg", "comment_count": 0 }, { "title": "derby scaffa", "url": "https://cocktailvirgin.blogspot.com/2015/04/derby-scaffa.html", "published": "2015-04-28T10:02:00.000-04:00", "updated": "2017-07-05T18:01:07.738-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "James Lamont", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "*room temperature", "amaro", "bitters (other)", "punt e mes", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1/2 oz Amaro Montenegro", "1/2 oz Punt e Mes", "1/2 oz St. Germain", "1/2 oz Water", "2 drop Lavender Bitters" ], "instructions": "Build in a rocks glass, stir to mix", "body_text": "1 1/2 oz Four Roses Bourbon\n1/2 oz Amaro Montenegro\n1/2 oz Punt e Mes\n1/2 oz St. Germain\n1/2 oz Water\n2 drop Lavender Bitters\nBuild in a rocks glass, stir to mix\nwithout ice\n, and garnish with orange oil. Note: This is a room temperature cocktail.\nTwo Wednesdays ago, I stopped into Backbar for one of their guest bartender series for Will Isaza of Fairsted Kitchen was behind the stick. Earlier in the evening, the bar was full, so I stood against one of the counters; there, I placed an order for the Derby Scaffa off of the Tradesman section of the menu that bartender James Lamont made for me at the service bar. Like their\nImproper Scaffa\n, this room temperature cocktail veers away from pure Scaffa convention by adding a bit of water to soften the ingredients. Once prepared, the Derby Scaffa offered an orange and floral aroma overlaying the caramel notes, and the caramel continued on into the sip where it soothed the malty heat. Finally, the swallow presented whiskey, candied citrus peel, and herbal flavors that finished with the St. Germain coming across like grapefruit on the swallow. I was not sure if the St. Germain was more effected by the Amaro Montenegro or by the sharpness of the lavender bitters to produce that note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstyiyeYkm9x0Q3N9r1FChGxYu09ErrZUZy89nsN2K-jdfGS_04rNotudH-AHrs3VUkronIySbJ-ghviiEVPC2bK5zIPdTpIxeBYj6xoAeIvfaNAsQhFuxY9FGk_Qkd-yhQa1oXNp3Xa6w/s320/derbyscaf0607.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstyiyeYkm9x0Q3N9r1FChGxYu09ErrZUZy89nsN2K-jdfGS_04rNotudH-AHrs3VUkronIySbJ-ghviiEVPC2bK5zIPdTpIxeBYj6xoAeIvfaNAsQhFuxY9FGk_Qkd-yhQa1oXNp3Xa6w/s800/derbyscaf0607.jpg", "comment_count": 0 }, { "title": ":: anchor's educational drinking tour's advice for bartenders ::", "url": "https://cocktailvirgin.blogspot.com/2015/04/anchors-educational-drinking-tours.html", "published": "2015-04-29T13:13:00.000-04:00", "updated": "2019-07-14T13:13:42.426-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Yesterday, Anchor Distilling held its Boston date for the Educational Drinking Tour, and the first half of the day was directed at providing bartenders with advice on life. This ranged on how to best present oneself to media to the value of cocktail competitions with the overall take home theme of professionalism. Bartending is no longer a job that one does as a temporary or purely monetary option, and it is quickly returning to the pre-Prohibition days when bartending was a well-respected profession.\nHow to Present Yourself to Media:\n• Have a bio and a photo online if not on hand. (LB)\n• Buying your name as an URL for your own website. (AK) Make sure your LinkedIn is updated. (LB)\n• Consider paying a photographer for photos and give them time to do their craft. A high res headshot, pics of of the bar space, and photos of you in your bar space are all important. (AK)\n• Be prompt with dealing with media requests such as in a few hours -- often their deadline is short and 24 hours later can completely miss the opportunity to use your quote or recipe. (LB/NL)\n• Be as thorough as possible in communications. Do not assume that recipe directions are obvious without explanation. The writers and editors are not bartenders. (LB)\n• The more professional you are and easier you are to work with, the more likely that you will be asked back. (LB)\nGeneral Advice to Bartenders:\n• Patience. It takes time to get good at your craft. And it will take 6 months to a year to figure out if you will be good at the job and will enjoy it. Even the wrong job will open up opportunities and provide learning experiences. (KP)\n• Work hard and say 'yes' especially if that pushes you into things outside your comfort zone. These moments may open up opportunities. Keeping your head down and working hard focused will not allow you to progress. (NL)\n• Competitions are a fast track to the media but not the only way. (NL)\n• Use social media to build your personal brand. Video or audio podcasts, magazine, website, or blog writing, and the like all help. (AK)\n• Get to know your bar/restaurant's PR. Let them help you develop your bio, and get to know them for they are connected with the writers and their pitches. Consider taking them out to lunch. (NL/AK)\nAlso, go see AK's conversion of Abraham Maslow's\nHeirarchy of Needs\nfrom the 1943 classic to what pertains to bartenders today via my Twitter post's pic:\nhttps://twitter.com/cocktailvirgin/status/593083584220700672\nName Codes:\n• AK: Alan Kropf -- Director of Education at Anchor Distilling\n• LB: Liz Brusca -- Director of PR & Events at Anchor Distilling\n• KP: Kate Palmer -- Sales Director of Origin Beverage (part of Horizon)\n• NL: Naomi Levy -- Bar Manager of Eastern Standard", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVN9bT9G9fFXqDMnHmp_gRGJMD33MHCxVzwaRg0GziOEvrV4CMguL6ZaL40B9f7F9j2T9g17IYr2O1PhOiHBgMX7MSkjngvINB-DoBbJ8pZ3dJqdaC1NiAJSc-LgSkJTRSZlzyQZoqIGH/s320/anchordrinkingtour.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVN9bT9G9fFXqDMnHmp_gRGJMD33MHCxVzwaRg0GziOEvrV4CMguL6ZaL40B9f7F9j2T9g17IYr2O1PhOiHBgMX7MSkjngvINB-DoBbJ8pZ3dJqdaC1NiAJSc-LgSkJTRSZlzyQZoqIGH/s800/anchordrinkingtour.jpg", "comment_count": 0 }, { "title": "zucca hour", "url": "https://cocktailvirgin.blogspot.com/2015/04/zucca-hour.html", "published": "2015-04-29T13:47:00.002-04:00", "updated": "2017-07-05T17:59:52.480-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Will Isaza", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "bitters (Peychaud's)", "egg white", "fernet-branca", "grapefruit juice", "lime juice", "scotch" ], "ingredients": [ "1 1/2 oz Dewar's Scotch", "3/4 oz Rabarbaro Zucca Amaro", "3/4 oz Grapefruit Juice", "1/4 oz Lime Syrup (*)", "1/4 oz Branca Menta", "3 drop Salt Water Tincture", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a rocks glass and garnish with a mint leaf and a few drops of Peychaud's Bitters.", "body_text": "1 1/2 oz Dewar's Scotch\n3/4 oz Rabarbaro Zucca Amaro\n3/4 oz Grapefruit Juice\n1/4 oz Lime Syrup (*)\n1/4 oz Branca Menta\n3 drop Salt Water Tincture\n1 Egg White\nShake once without ice and once with ice. Strain into a rocks glass and garnish with a mint leaf and a few drops of Peychaud's Bitters.\n(*) A 1:1 lime juice:sugar syrup will work here. Or perhaps just pure lime juice.\nPart way through drinking my Derby Scaffa at Backbar, the crowd at the bar began to thin and I was able to find a seat in front of guest bartender Will Isaza from Fairsted Kitchen. For a second libation, I asked Will for the Zucca Hour off of the Modern Section of Backbar's menu. The Zucca Hour began with mint, anise, and smoke aromas. On the palate, a creamy sip offered grapefruit and orange flavors and led into a Scotch and herbal-minty swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqC4EuMccSocUlEwRamX32nf2R-yz2kobem0pXFSF7Jp4Ite_epzM7qQf6lHuXDfQ9gqeiBTxKrO9gFLyikbioBsdFj16DzjqZSdFDfFC0P5keJTvBPQy_Dkvs-gr1lhAHQQuSm-0CTYx/s320/zuccahour0611.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqC4EuMccSocUlEwRamX32nf2R-yz2kobem0pXFSF7Jp4Ite_epzM7qQf6lHuXDfQ9gqeiBTxKrO9gFLyikbioBsdFj16DzjqZSdFDfFC0P5keJTvBPQy_Dkvs-gr1lhAHQQuSm-0CTYx/s800/zuccahour0611.jpg", "comment_count": 0 }, { "title": "ginger-lime rum daiquiri", "url": "https://cocktailvirgin.blogspot.com/2015/05/ginger-lime-rum-daiquiri.html", "published": "2015-05-01T12:11:00.000-04:00", "updated": "2017-07-05T17:59:20.610-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*book review", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "A few weeks ago, author Warren Bobrow asked if I would accept an advance copy of his new book,\nBitters and Shrub Syrup Cocktails\n, and try out a recipe for the blog. As I read through all the recipes, one of the shrubs that grabbed me the most was the ginger-lime shrub. Besides the flavor profile sounding delightful, I had everything needed to start the project in my refrigerator. While some of the recipes in the book are rather quick shrubs, Warren recommended that this one and several others take its time to develop. So my post about the drink from the advance copy of the book is ready today, May 1st, when the book actually launches (see Amazon link above).\nGinger-Lime Shrub\n• Peeled zest of 1 lime (discard pith)\n• 1 lime (same one as above), quartered\n• 2 oz sugar\n• 1 1/2 tablespoons (3/4 oz) grated ginger\n• 2 oz apple cider vinegar\nCombine lime zest, lime flesh, sugar, and ginger; stir and leave 1-2 days. Muddle the lime and ginger; strain into a jar and add the vinegar. Store in a bottle for 3-4 weeks before using; mix every day or so until sugar is fully dissolved. Note: this recipe was scaled back 4x from the book.\nI ended up scaling back the recipe a bit from the book's batch as well as reducing the 4 week incubation to 2 weeks. Resources and deadlines, you know. With this one shrub recipe, Warren provided 5 different drink recipes that can act on their own or serve as catalysts for future experimentation. From that handful, I was tempted by the egg white and Green Chartreuse-laden Twisted Cachaça Sour, but I ended up feeling the need for a Daiquiri.\nThe recipe for the Daiquiri pictured above is:\nGinger-Lime Rum Daiquiri\n• 2 oz Rhum Agricole\n• 1 oz Ginger-Lime Shrub\n• 3/4 oz Lime Juice\n• 1/2 oz Simple Syrup\nShake with ice and strain into a cocktail glass. Garnish with a lime wheel.\nOnce prepared, the Daiquiri offered grassy and funky rum aromas with a hint of fresh lime and savory vinegar. The sip was rather delightful with lime notes and a fruitiness very similar to peach. Finally, the swallow came through as expected with grassy rum and ginger flavors with a vinegar zing. Overall,\nBitters & Shrub Syrup Cocktails\nis less history-driven compared to Michael Dietsch's\nShrubs\nbook but is loaded with culinary ideas and flavor combinations.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVh2jEPyrarq89j8eQQOX-ermoZ8sa1b4MTm7MJFtWoccKtym6qmeeLtlG7jel1zEbrOdkMLPAE0Pt5Zt9eSU4QIIQfXr5yppXyTHuaoP-C-s6aMcVk5T0zP6c5uKjJz8LhFPhhy-su-e/s320/gingerdaiq0616.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1592336752" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVh2jEPyrarq89j8eQQOX-ermoZ8sa1b4MTm7MJFtWoccKtym6qmeeLtlG7jel1zEbrOdkMLPAE0Pt5Zt9eSU4QIIQfXr5yppXyTHuaoP-C-s6aMcVk5T0zP6c5uKjJz8LhFPhhy-su-e/s800/gingerdaiq0616.jpg", "comment_count": 0 }, { "title": "oahu gin sling", "url": "https://cocktailvirgin.blogspot.com/2015/05/oahu-gin-sling.html", "published": "2015-05-04T11:16:00.000-04:00", "updated": "2017-08-17T12:23:31.400-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Thomas Mario", "source": "Playboy Magazine", "year": 1970 }, "categories": [ "benedictine", "creme de cassis", "gin", "lime juice", "soda", "sugar" ], "ingredients": [ "2 oz Gin (Beefeater)", "1 oz Lime Juice", "1/2 oz Crème de Cassis (G.E. Massenez)", "1/2 oz Benedictine", "1 tsp Sugar (omitted)" ], "instructions": "Shake with ice and strain into a Pilsner glass containing 3 oz soda water, a long wide lime spiral, and ice.", "body_text": "2 oz Gin (Beefeater)\n1 oz Lime Juice\n1/2 oz Crème de Cassis (G.E. Massenez)\n1/2 oz Benedictine\n1 tsp Sugar (omitted)\nShake with ice and strain into a Pilsner glass containing 3 oz soda water, a long wide lime spiral, and ice.\nAfter making the Ginger-Lime Rum Daiquiri, I was still in a rum mood so I reached for Beachbum Berry's\nRemixed\n. Instead of getting lured in by another sugar-cane spirit-driven recipe, it was a gin one. The Oahu Gin Sling struck me as a cross between a Mississippi Mule (gin, cassis, lemon -- a combination that Misty Kalkofen used in her\nTemporary Fix\n) and a\nStraits Sling\n(gin, Benedictine, Cherry Heering, lemon, soda). Berry attributed the recipe to Thomas Mario, the food and drink editor of\nPlayboy Magazine\ncirca 1970.\nThe long horse's neck lime garnish added a bounty of lime oil notes to the dark fruity aroma from the cassis. Next, the sip was a carbonated lime and dark berry flavor that led into a gin and Benedictine herbal swallow with black currant to round off the drink with tart bass notes. Overall, the Oahu Gin Sling was rather gin forward with the Beefeater, and the cassis in place of cherry took the Singapore Sling-style drink in a novel direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOTbTyMawa3hdAspFx_Cviit3L8mVT0AIekrZPqJ7Tib-bV04G7X50i1npEqsKhB-z7s8zGKopS2lqpccd93XqH3Sp35310sj8Fgbo_hl6jg6zeVuwjbmdlY4L7yu1zCCTnLUu4SDuY99/s320/oahusling0618.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOTbTyMawa3hdAspFx_Cviit3L8mVT0AIekrZPqJ7Tib-bV04G7X50i1npEqsKhB-z7s8zGKopS2lqpccd93XqH3Sp35310sj8Fgbo_hl6jg6zeVuwjbmdlY4L7yu1zCCTnLUu4SDuY99/s800/oahusling0618.jpg", "comment_count": 0 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2015/05/mixology-monday-announcement.html", "published": "2015-05-04T12:48:00.001-04:00", "updated": "2017-07-05T17:57:10.241-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "MxMo XCVII: I'll Take Manhattan!\nWith no volunteers for May, I'll step in again to host\nMixology Monday\nto keep this feline wrangling party going. The month of May usually makes me think of the Manhattan Cocktail Classic which had been running strong since 2009. Unfortunately, the event was sold off after the 2014 event and the new buyer dropped the ball on things this season. Also on my mind is that I will be finding myself in Manhattan next week on either side of attending Gaz Regan's Cocktails in the Country a bit more upstate. With previous Mixology Monday themes of Martinis and Old Fashioneds, why not Manhattans?\nTurning to David Wondrich's\nImbibe!\nfor some historical reference, he bandied back and forth about possible creators and locales for this classic's creation. Perhaps it was created many places and many times, for sweet vermouth was the new hot ingredient of the 1870s and 1880s as St. Germain was in 2007 and 2008 (and arguably even to today). Wondrich quoted from the anonymously penned 1898\nCocktails: How To Make Them\n, \"The addition of Vermouth was the first move toward the blending of cocktails.\" In my mind, the Manhattan takes the Old Fashioned one step further. Not only does it replace the sugar with sweet vermouth, but this sweetener ties its herbal notes to those of the bitters and its spice notes to the barrel-aged whiskey (especially rye whiskey) as well as the bitters again. Furthermore, the addition of a hint of fruit and caramel flavoring is a welcome addition to the mix (I will not directly draw any link to the vermouth's fruit and the cherry garnish though). While there have been a variety of Manhattan variations through the years such as the\nPreakness\nand the\nBrooklyn\n, most of the twentieth century saw this drink unchanged, in theory that is. I know that I have gotten a cocktail glass full of frothy Bourbon and ice shards at a place that I should have stuck to beer; indeed, both the vermouth and the bitters have fallen out of fashion to some degree at average bars. Other Manhattan experiences used only a splash of vermouth; when I complained, one bartender declared that he did not put too much in. I countered that it was not enough and repeated that I wanted a 2:1 Manhattan. That bartender would not let himself add more and handed me the vermouth bottle so he could be relieved of responsibility in the matter. However, the last decade or so has seen a renewal in the drink begin made correctly. Moreover, I would point to New York City cerca 2005 as the re-birth of the Manhattan variation with drinks like the\nRed Hook\nbeing born.\nFor this theme, actuate it any way you'd like as long as the drink resembles a Manhattan. Want to take 19th century Manhattan recipes or variations to the test? Want to figure out what the best whiskey to vermouth pairings and ratios are? Or perhaps subbing out the whiskey or vermouth for another ingredient or adding in a liqueur or other modifier or so to the mix? Awesome, you're right on track! There are plenty of Manhattan and Manhattan variations out there in the literature, and there's plenty of room to explore and tinker if that's your thing, too.\nHere's how to play:\n• Find or concoct a recipe that looks and feels like a Manhattan Cocktail.\n• Make the drink and then post the recipe, a photo, and your thoughts about the libation on your blog, tumblr, or website or on the eGullet\nSpirits and Cocktails\nforum.\n• Include in your post the MxMo logo and a link back to both the\nMixology Monday\nand\nCocktail Virgin\nsites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Provide a link to your submission in the comment section here, tweet at @cocktailvirgin, or send an email to yarm-at-verizon.net with the word \"MxMo\" somewhere in the subject line.\nThe due date is Monday, May 18th which I will interpret as whatever gets posted before my next day off which could be the 19th or 20th (and yes, I will tack on late entries since it is part of the act of cat herding).\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0399172610" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 17 }, { "title": "the king's mistress", "url": "https://cocktailvirgin.blogspot.com/2015/05/the-kings-mistress.html", "published": "2015-05-05T11:37:00.000-04:00", "updated": "2017-07-05T17:56:44.835-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "lime juice", "pineau des charentes", "tequila" ], "ingredients": [ "1 1/4 oz Tequila (Espolón Blanco)", "1 1/4 oz Pineau des Charentes (Chateau de Beaulon)", "1/2 oz Lime Juice", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/4 oz Tequila (Espolón Blanco)\n1 1/4 oz Pineau des Charentes (Chateau de Beaulon)\n1/2 oz Lime Juice\n2 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I was inspired by my work-bar getting in both Pineau des Charentes and Floc de Gascogne which are unfermented grape must fortified with Cognac and Armagnac, respectively. The sweet grape juice and the spirit's ABV puts both of these contenders in the same ABV as other Lillet Blanc (16-22%) but somewhere between Lillet and triple sec in sweetness. One of the first Pineau des Charentes cocktails that I made at home was the\nPompadour\nfrom Frank Meier's 1934\nThe Artistry Of Mixing Drinks\nwhich pairs the Pineau with rhum agricole and balances its sweetness with lemon juice. The Pompadour in question was an old brand of Pineau des Charentes called for in the classic recipe. As a starting point for a riff, I decided to switch the rhum to tequila since I have not tinkered much with it since I crafted the\nChutes & Ladders\n. While the Pineau des Charentes did a great job bridging the gap between rhum agricole and lemon juice, I figured that I could relieve it of some of its chores by switching to a more complementary lime juice here. And the whole mix seemed like a good candidate for some orange bitters as well.\nFor a name, I honed in on the Pompadour. While I could not make a great drink name connection to the hairstyle itself or the defunct liquor brand, there was a famous Madame de Pompadour who was a member of the French court. She was trained from childhood to be a mistress and later rose to being the official chief mistress of Louis XV. Therefore, the King's Mistress seemed like a good homage to all her hard work advising the king, organizing his schedules, and making nice with the queen! Once mixed, the cocktail offered tequila and floral notes. Next, white grape and lime on the sip gave way to tequila with a clean, mineral grape finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsMaOieyIrppCBuVOgv0qk6biv2668MqY0CvWEvknQ2FoUUWOmQ6O09IGUA5Odu8eVa9xGlQgpUhlEJ5lvND2OJZgmok7OLUl9NQ8HRQ4Q7LDNMyfxEa3i-iXaDUNDwXcM3jDH39h2rNv/s320/kingsmistress0620.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsMaOieyIrppCBuVOgv0qk6biv2668MqY0CvWEvknQ2FoUUWOmQ6O09IGUA5Odu8eVa9xGlQgpUhlEJ5lvND2OJZgmok7OLUl9NQ8HRQ4Q7LDNMyfxEa3i-iXaDUNDwXcM3jDH39h2rNv/s800/kingsmistress0620.jpg", "comment_count": 1 }, { "title": "the idle class", "url": "https://cocktailvirgin.blogspot.com/2015/05/the-idle-class.html", "published": "2015-05-06T16:01:00.002-04:00", "updated": "2017-07-05T17:56:14.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (orange)", "cointreau", "madeira", "rum" ], "ingredients": [ "1 oz Aged Rum (Plantation 5 Year Barbados)", "1 oz Dry Madeira (Blandy's 5 Year Verdelho) (*)", "1 oz Ramazzotti Amaro", "1 barspoon Orange Liqueur (Pierre Ferrand Dry Curaçao)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Aged Rum (Plantation 5 Year Barbados)\n1 oz Dry Madeira (Blandy's 5 Year Verdelho) (*)\n1 oz Ramazzotti Amaro\n1 barspoon Orange Liqueur (Pierre Ferrand Dry Curaçao)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\n(*) Sercial or Verdelho would work best. Read more about Madeira styles\nhere\n.\nTwo Mondays ago, I began to ponder what I could make with the new bottle at work, Amaro Ramazzotti. Looking through the various Ramazzotti recipes on the blog, I honed in on Ben Dougherty's\nChaplin\nthat he created at ZigZag in Seattle. I first learned of the Chaplin when Katie Emmerson at the Hawthorne made me Alex Day's riff\nLa Viña\nfrom Death & Co. From the original, I took the Bourbon and dry sherry and swapped them for aged rum and dry Madeira and kept everything else the same. For a name, I dubbed this one The Idle Class after one of Charlie Chaplin's movies from 1921.\nThe Idle Class began with a lemon oil aroma over a dark grape note at first that later became more candied orange. The amaro and rum's caramel came through on the swallow along with a dry grape element, and the swallow showcased the rum, orange, and more caramel flavors with a clean, high acid finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SBuJ5hXo08V-r8xrNRI-9LHcSh48cbceXFMiAqvlG9G8uuRMW0k7sYrI6QvuwTaNWjqbsJNkf8gCn5lCOygxYis8h5Qe8tQgScmJuBxnR-_oMliVUoNceZOVbZQ76XDDH7ACYpPOWBaw/s320/idleclass0625.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SBuJ5hXo08V-r8xrNRI-9LHcSh48cbceXFMiAqvlG9G8uuRMW0k7sYrI6QvuwTaNWjqbsJNkf8gCn5lCOygxYis8h5Qe8tQgScmJuBxnR-_oMliVUoNceZOVbZQ76XDDH7ACYpPOWBaw/s800/idleclass0625.jpg", "comment_count": 0 }, { "title": "sea dog", "url": "https://cocktailvirgin.blogspot.com/2015/05/sea-dog.html", "published": "2015-05-06T16:24:00.000-04:00", "updated": "2017-07-05T17:55:42.960-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kirk Estopinal", "source": "Cure and Bellocq", "year": 2013 }, "categories": [ "bitters (mole)", "madeira", "simple syrup" ], "ingredients": [ "2 oz Sercial Madeira (Blandy's 5 Year Verdelho)", "1/2 oz Simple Syrup", "1 dash Mole Bitters", "2 Orange Twists" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist.", "body_text": "2 oz Sercial Madeira (Blandy's 5 Year Verdelho)\n1/2 oz Simple Syrup\n1 dash Mole Bitters\n2 Orange Twists\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist.\nTwo Wednesdays ago, I was flipping through\nFood & Wine: Cocktails 2013\nand spotted the Sea Dog created by Kirk Estopinal of New Orleans' Cure and Bellocq. While I previously skipped over this simple recipe in the book's liqueurs and fortified wines section, my interest in Madeira has increased given my bar's Colonial focus on brandy, rum, and said fortified wine. I envisioned this drink more in Cobbler format as they would do at Bellocq, but I made it in a rocks glass as described instead of the more traditional Cobbler's tall glass and a straw. Once built, the Sea Dog's lemon twist brightened the drink's presentation and preceded the grape with orange-noted sip. Finally, the swallow was a bit more complex with dried fruit and chocolate aspects.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMuy71YjhxDs7Ljol_YQwpbY4GCIYd3r6e1NxZjzGVUvGEOsvZ25Ed28F7ZdqVj7nzT3W9lRL0vonnMQiyfoIlq7IovKcpUxp3Vjb8GkFKuwwmjd3lE9CLWaGwnlZz48UPJliY-WNhHqV/s320/seadog0628.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMuy71YjhxDs7Ljol_YQwpbY4GCIYd3r6e1NxZjzGVUvGEOsvZ25Ed28F7ZdqVj7nzT3W9lRL0vonnMQiyfoIlq7IovKcpUxp3Vjb8GkFKuwwmjd3lE9CLWaGwnlZz48UPJliY-WNhHqV/s800/seadog0628.jpg", "comment_count": 0 }, { "title": "soldadera", "url": "https://cocktailvirgin.blogspot.com/2015/05/soldadera.html", "published": "2015-05-07T12:54:00.000-04:00", "updated": "2017-07-05T17:55:11.878-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "wine glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "*room temperature", "averna", "bitters (Angostura)", "cointreau", "mezcal", "pineapple juice", "tequila" ], "ingredients": [ "1 oz Mezcal (Montelobos)", "1 oz Blanco Tequila (Piedra Azul)", "1/2 oz Averna", "3/4 oz Pineapple Juice", "1/4 oz Royal Combier (Grand Marnier)" ], "instructions": "Build in a wine glass and stir to mix Build in a wine glass and stir to mix", "body_text": "1 oz Mezcal (Montelobos)\n1 oz Blanco Tequila (Piedra Azul)\n1/2 oz Averna\n3/4 oz Pineapple Juice\n1/4 oz Royal Combier (Grand Marnier)\nBuild in a wine glass and stir to mix\nwithout ice\n. Garnish with 3 mists of Angostura Bitters (glass pre-rinsed with a dash or two) and a flamed orange twist (not flamed). Note: This is a room temperature cocktail.\nTwo Fridays ago, I specifically bought pineapple juice to make a drink I spotted on the Del Maguey Mezcal site's recipe collection. The drink I was lured in by was Bobby Heugel's The Brave that he created early at Anvil Bar & Refuge and remains on the list to this day. I was partially drawn in to the recipe not just because it was a room temperature cocktail, but one that also included fruit juice in the mix; the only other one I had was the\nPequod Sour\nfrom the\nOld Waldorf-Astoria Bar Book\n. After I made the drink and put it on\nInstagram\n, Bobby commented back that the recipe was an error and there was no pineapple juice whatsoever.\nThe Brave\n• 1 oz Mezcal\n• 1 oz Blanco Tequila\n• 1/2 oz Averna\n• 1/4 oz Royal Combier\nBuild in a wine glass and stir to mix\nwithout ice\n. Garnish with 3 mists of Angostura Bitters and a flamed orange twist. Note: This is a room temperature cocktail.\nI was a little dismayed that I had made the wrong drink due to the misprint, but the results were rather delightful especially with how the pineapple worked well to tie together the rich caramel notes of the amaro and the earthy spiciness of the agave spirits as well as soften the spirits' heat. Indeed, the erroneous drink had taken a life of its own. For a name, I kept the concept of \"brave\" and the Mexican origin of the distillates and dubbed this the Soldadera after the female soldiers who fought alongside the men in the Mexican Revolution. Not to let this fortuitous blunder slip unwritten, here are my tasting notes. The Soldadera began with clove, smoke, and orange oil aromas. Next, the sip offered that great pairing of caramel and pineapple, and the swallow began with smoke, agave, and pineapple flavors, and ended with an orange peel note from the liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8U9xONq1RCGkjue4cQrMKaH9VBZUy-iLDFyMoHMUve6SzOGy93PnQ8iMRmgMYTpIP7ApLlZHzdm4CXxmhlde-NkN1kSHUjEOCjxd43VqGhdsku8zHSQK-hFMhwVP4nGxsnR-65WEFstUL/s320/brave0630.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8U9xONq1RCGkjue4cQrMKaH9VBZUy-iLDFyMoHMUve6SzOGy93PnQ8iMRmgMYTpIP7ApLlZHzdm4CXxmhlde-NkN1kSHUjEOCjxd43VqGhdsku8zHSQK-hFMhwVP4nGxsnR-65WEFstUL/s800/brave0630.jpg", "comment_count": 0 }, { "title": "it's raining men", "url": "https://cocktailvirgin.blogspot.com/2015/05/its-raining-men.html", "published": "2015-05-08T09:52:00.002-04:00", "updated": "2017-07-05T17:54:13.911-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Kayleigh Speck", "source": "the Grange", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "madeira", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Zacapa Rum (Diplomatico Exclusiva)", "1/2 oz Rainwater Madeira (Blandy's 5 Yr Verdelho)", "2 1/2 oz Pineapple Juice", "2 dash Angostura Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Collins glass with ice.", "body_text": "1 1/2 oz Zacapa Rum (Diplomatico Exclusiva)\n1/2 oz Rainwater Madeira (Blandy's 5 Yr Verdelho)\n2 1/2 oz Pineapple Juice\n2 dash Angostura Bitters\n1 Egg White\nShake once without ice and once with ice. Strain into a Collins glass with ice.\nSince I already had opened up the pineapple juice, I decided to make the winning recipe from April's ShakeStir New England competition that had been announced earlier that day. The drink was called It's Raining Men which was in line with the April showers contest theme, and this egg white number was created by Kayleigh Speck of the Grange in Providence, Rhode Island. With dark rum, Madeira, and pineapple juice, this libation seemed like it would be quite flavorful and refreshing. Once prepped, the It's Raining Men offered a pineapple aroma that led into a creamy pineapple sip. On the swallow, the caramel-driven aged rum, Madeira's dark grape, and the bitters' spice came through to donate quite a bit of character.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPjo3SdAjiN6n6HoWptUk0X9ek8mRiHTmkjJrrXB0LVBFJjDFNRi0qAwSjrzJLO-fpxbJCDXgkVGsIGhSW6reW4Yob-JqQoLE48_kL5AkX1LSznLS3KWNiu64hTRD5gsiizyLvx9H7qS9/s320/rainingmen0633.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPjo3SdAjiN6n6HoWptUk0X9ek8mRiHTmkjJrrXB0LVBFJjDFNRi0qAwSjrzJLO-fpxbJCDXgkVGsIGhSW6reW4Yob-JqQoLE48_kL5AkX1LSznLS3KWNiu64hTRD5gsiizyLvx9H7qS9/s800/rainingmen0633.jpg", "comment_count": 0 }, { "title": "hallelujah", "url": "https://cocktailvirgin.blogspot.com/2015/05/hallelujah.html", "published": "2015-05-11T10:00:00.000-04:00", "updated": "2017-10-15T22:03:45.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Thad Vogler", "source": "Trou Normand", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "brandy", "grenadine", "lime juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1 oz Sweet Vermouth (Dolin)", "1/2 oz Aged Rhum Agricole (Vale d'Paul)", "1 tsp Lime Juice", "1 tsp Grenadine", "2 dash Angostura Bitters", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1 oz Sweet Vermouth (Dolin)\n1/2 oz Aged Rhum Agricole (Vale d'Paul)\n1 tsp Lime Juice\n1 tsp Grenadine\n2 dash Angostura Bitters\n2 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Saturdays ago, I opened up the new May/June issue of\nImbibe Magazine\nand spotted the Hallelujah presented by Thad Vogler of Trou Normand in San Francisco. Thad adapted a 1929 recipe from Charles H. Baker Jr.'s\nThe Gentleman's Companion\nthat Baker acquired from his friend Max Bilgray of Colon, Panama, who owned the Tropic Bar and Cabaret. At Bar Agricole, Thad utilized Armagnac as the brandy instead of the original's Cognac. Using Spanish brandy here (a decision I made before I knew the Armagnac and Cognac options of the adaptation and the original, respectively), the Hallelujah proffered lemon aromas over barrel-aged caramel brandy notes. On the tongue, a grape tinged sip was accented by lime and pomegranate flavors, and the swallow began with brandy and grassy rums and ended with an orange and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8CnGMp4P4YCemY-vXKBaaiei-tZXRSvYPkASe5uh6ZitbMPHI4wdB-lyTS9NfqBUJeFD92jxJJebtQ5HQtYRYTMuy8e6zo3R4ZBI1H3UrX2YcZLFRT9J4UORgvumB6x-OcFSTsG9WxLg/s320/halleluja0635.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8CnGMp4P4YCemY-vXKBaaiei-tZXRSvYPkASe5uh6ZitbMPHI4wdB-lyTS9NfqBUJeFD92jxJJebtQ5HQtYRYTMuy8e6zo3R4ZBI1H3UrX2YcZLFRT9J4UORgvumB6x-OcFSTsG9WxLg/s800/halleluja0635.jpg", "comment_count": 4 }, { "title": "l'etta", "url": "https://cocktailvirgin.blogspot.com/2015/05/letta.html", "published": "2015-05-12T10:18:00.000-04:00", "updated": "2017-07-05T17:52:11.974-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "apricot liqueur", "grenadine", "lemon juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1/3 jigger Bacardi Rum (1 oz Caliche + 1 bsp Wray & Nephew)", "1/3 jigger Sweet Vermouth (1 oz Dolin)", "4 dash Apricot Brandy (1/4 oz Rothman & Winter)", "2 dash Grenadine (1/4 oz)", "1 spoon Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Bacardi Rum (1 oz Caliche + 1 bsp Wray & Nephew)\n1/3 jigger Sweet Vermouth (1 oz Dolin)\n4 dash Apricot Brandy (1/4 oz Rothman & Winter)\n2 dash Grenadine (1/4 oz)\n1 spoon Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter the Hallelujah, I turned to Boothby's 1934\nWorld Drinks And How To Mix Them\nfor a forgotten gem. There, I spotted the L'Etta which reminded me of the\nFloridita\nwith apricot liqueur and lemon in place of the crème de cacao and lime. In the glass, L'Etta offered an apricot aroma accompanied by other fruity notes. The sip was likewise fruity with grape, lemon's crispness, and hints of pomegranate; the swallow, though, shared funky rum notes blending into the apricot flavors. Instead of the Floridita, L'Etta reminded me more of a classic\nPeriodista\n(not the Boston dark rum version).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHzEoywfJ0eqtyf0tC6ifKHON4Qaw_mrKfYO2go519K2Lx2JMnvRV5Okav0YKhufiKGQzi-8P9X3I53r90TVvPnwENYMpCRdWMSiZmlUedojT0BR6QH8WPryJBN1MLvLnaSWULFm0ajv5/s320/letta0638.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHzEoywfJ0eqtyf0tC6ifKHON4Qaw_mrKfYO2go519K2Lx2JMnvRV5Okav0YKhufiKGQzi-8P9X3I53r90TVvPnwENYMpCRdWMSiZmlUedojT0BR6QH8WPryJBN1MLvLnaSWULFm0ajv5/s800/letta0638.jpg", "comment_count": 0 }, { "title": "puentes", "url": "https://cocktailvirgin.blogspot.com/2015/05/puentes.html", "published": "2015-05-13T12:56:00.000-04:00", "updated": "2017-07-05T17:51:40.411-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "El Arte de Hacer un Cocktail y Algo Mas", "year": 1927 }, "categories": [ "chartreuse (green)", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 English Gin (1 1/2 oz Seagram's)", "1/2 Dry Vermouth (1 1/2 oz Noilly Prat)", "1 tsp Chartreuse (1/4 oz Green)", "1 Orange Peel" ], "instructions": "Shake with ice (stir) and strain into a cocktail glass. I garnished with an orange twist.", "body_text": "1/2 English Gin (1 1/2 oz Seagram's)\n1/2 Dry Vermouth (1 1/2 oz Noilly Prat)\n1 tsp Chartreuse (1/4 oz Green)\n1 Orange Peel\nShake with ice (stir) and strain into a cocktail glass. I garnished with an orange twist.\nTwo Mondays ago, I reached for the 1927 Cuban\nEl Arte de Hacer un Cocktail y Algo Mas\nthat was translated cover to cover into English by Mixellany to\nThe Art of Making a Cocktail\n. There, I spotted the Puentes which translates into Bridges that reminded me more of a tunnel drink, namely Kevin Martin's\nAlbert Mathieu\nthat he created at Eastern Standard and took with him in 2008 on a bartender exchange with PDT (we got Daniel Eun for a\nfew nights\n!). Or perhaps this recipe comes closest to a much more balanced and more Dry Martini variation of the\nBijou\n. The orange peel in the mixing tin is very parallel with the orange bitters that color the Bijou; I am not sure if a light muddling and stirring accomplished the same as shaking with ice though.\nThe Puentes began like it ended with orange notes here on the nose. A clean wine sip gave way to juniper and Green Chartreuse herbal notes in a balanced sort of way all with an orange peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKxi_XX2JehRF9nt3FCSkDz3Zg_zTqD-dgJHqf7pLOOLQDKY8fe23vJFOYvNDMejYv6srbRxICHzf1umLMT7UfHwikZ5CILiQSbmzoCdrkqi8TXVcSp9DwInNodd_qMr5ZCfDkF2kzP-D/s320/puentes0641.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKxi_XX2JehRF9nt3FCSkDz3Zg_zTqD-dgJHqf7pLOOLQDKY8fe23vJFOYvNDMejYv6srbRxICHzf1umLMT7UfHwikZ5CILiQSbmzoCdrkqi8TXVcSp9DwInNodd_qMr5ZCfDkF2kzP-D/s800/puentes0641.jpg", "comment_count": 3 }, { "title": "stirred sling", "url": "https://cocktailvirgin.blogspot.com/2015/05/stirred-sling.html", "published": "2015-05-14T12:29:00.000-04:00", "updated": "2017-07-05T17:51:06.004-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Julie Reiner", "source": "Lani Kai", "year": 2012 }, "categories": [ "benedictine", "bitters (orange)", "cointreau", "maraschino", "rum" ], "ingredients": [ "1 oz Appleton Estate Reserve Rum", "1 oz Zafra Rum (Zaya)", "1 barspoon Benedictine", "1 barspoon Maraschino Liqueur", "1 barspoon Grand Marnier", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a lime twist.", "body_text": "1 oz Appleton Estate Reserve Rum\n1 oz Zafra Rum (Zaya)\n1 barspoon Benedictine\n1 barspoon Maraschino Liqueur\n1 barspoon Grand Marnier\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail coupe. Garnish with a lime twist.\nTwo Tuesdays ago, I began to flip through\nFood & Wine: Cocktails 2012\nand stopped at the Julie Reiner's Singapore Sling riffs. I had previously made the\nLani Kai Sling\nbut I had not tried the Stirred Sling that she created at Lani Kai. Julie explained that, \"The Singapore Sling is one of my favorite tropical cocktails,\" and the text described how this deconstructed Singapore Sling removed all the juice and replaced the gin with rums that donated some of the fruity flavors back.\nThe Stirred Sling presented a bright lime oil aroma over that of the deep, rich caramel rum. The caramel continued on into the sip and swallow, and the swallow also contained chocolate and further rum notes with a nutty Maraschino and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwr4dK81dbWRDT4d5tD2-QFtI_YPyErbdaxVeLNDrWNFSSroByYoq75VR87V2laZCvgHstwuZ6485Yey_Szko5hG42hhbS850aNP4N2-akeyjAp1OH6SSAUBKDG0tPPRJRlIMqC2iRITY-/s320/stirredsling0643.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwr4dK81dbWRDT4d5tD2-QFtI_YPyErbdaxVeLNDrWNFSSroByYoq75VR87V2laZCvgHstwuZ6485Yey_Szko5hG42hhbS850aNP4N2-akeyjAp1OH6SSAUBKDG0tPPRJRlIMqC2iRITY-/s800/stirredsling0643.jpg", "comment_count": 0 }, { "title": ":: highlights from cocktails in the country ::", "url": "https://cocktailvirgin.blogspot.com/2015/05/highlights-from-cocktails-in-country.html", "published": "2015-05-15T21:04:00.000-04:00", "updated": "2019-07-14T13:14:37.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [ "1. Be impeccable with your word (i.e.: do not lie).", "2. Do not take anything personally (criticism often is not about you but about them and their insecurities).", "3. Do not make assumptions.", "4. Always do your best (your best today might not be as your best yesterday, and do not beat yourself up as long as you are doing your best)." ], "instructions": null, "body_text": "Earlier in the week, I attended Gary Regan's Cocktails in the Country 2015, the first of a series of events he last did in 2007. From meeting up at noon on Monday until being dropped back off in Manhattan at 7pm on Tuesday, I was in the company of 9 other bartenders in various stages of their careers as well as a few industry guests. We all made the pilgrimage to Cornwall, NY, where Gary lives about 60 miles north of Manhattan, and the event from bar to overnight accommodations were held at Painters Inn. The two days were filled with classes, interactive sessions, Negroni drinking, and bartending time, and here are some of the gems that were discussed.\nOne of the books that Gary reads over and over again is\nThe Four Agreements\nby Don Miguel Ruiz. These four rules are quite pertinent for a bartender to get along well with both your guests and your coworkers:\n1. Be impeccable with your word (i.e.: do not lie).\n2. Do not take anything personally (criticism often is not about you but about them and their insecurities).\n3. Do not make assumptions.\n4. Always do your best (your best today might not be as your best yesterday, and do not beat yourself up as long as you are doing your best).\nGary spoke a lot about mindful bartending -- the total awareness of everything around you from what your customers, your fellow staff, and even the kitchen are doing. Set your intentions for the evening; \"I want to make a lot of money tonight\" is not as important as \"I want to be of service to my guest\" because that will set things up such that the money will come naturally. Mindfulness can start with focusing on communication. Whether you are at work or running errands in town, ask \"How are you today?\" and wait for a response along with eye contact. Perhaps not when you are in the weeds at the bar, but start when it is slower. And not just the guests, but consider the dishwasher, the barback, and others who may not get noticed in life. Communication is a two way street but stop and listen to what people have to say.\nPart of the event was a library hour. The book I selected was the 1901\nThe New Police Gazette Bartenders Guide\nthat had the above gem about politeness and affability costing nothing. This rare gem was a privilege to read; such century-old paperbacks are so fragile that few are left in such great condition and the ones that I have seen for sale have been well out of my price range.\nPhrasing is an important part of communication.\n• Avoid the tyranny of \"shoulds\" and avoid the use of\nshould\nat all costs. Instead use the phrase \"you might want to think about.\"\n• \"I need your help.\" Whether it is a coworker or the ringleader of a rowdy group of patrons, singling them out so they feel special makes them more amenable to what you need to be done.\nSimilar to what was discussed at\nAnchor Distilling's Educational Drinking Tour\n, 90% of success is making yourself easy to work with. Gary presented a few guidelines and parameters to consider:\n• Never agree to do something you do not want to do or cannot do.\n• Always meet deadlines.\n• Communicate constantly.\n• Help promote your competition.\n• Never badmouth anyone.\n• Never take yourself too seriously.\nLife is far too important to be taken seriously. -- Oscar Wilde\n• Do not be a prima donna -- you are no better than anyone else. Success does not make you any better.\n• Never lie about your strengths.\nIn preparing for a shift, consider getting to work early. Whether you meditate, read, or eat food, the time will help you center yourself and prepare yourself for the shift.\nNever, ever get angry. However, you will not be successful every time. Anger is fear based. In trying to diffuse situations, know that the victim is afraid. Afraid of acting, afraid of doing nothing. Use humor and connection to your advantage.\nFind a good mentor. Most bartenders are willing to share their knowledge. Just sitting at their bar and watching how they handle various situations can be helpful.\nUse cleaning the bar during the shift to your advantage. Cleaning will restore organization and teach you where things live. Moving up and down the bar during the cleaning will allow you to interact with all of the guests.\nFinally, nobody goes to a bar for a drink. You can drink at home, but people go out to celebrate, meet other people, find romance, conduct business, or read. People will go out for a drink if they hear that the place has quality cocktails, but they will not return if that is all they get. The most important goal of a bartender's job is to make sure that every guest leaves the bar happier than when they walked in.\nFor further insight into mindful bartending, I recommend Gary's\nGary Regan's Annual Manual for Bartenders\nseries. I own and have read 2011 and 2012, and I have 2013 coming my way. Those books pointed me in the direction of such literary gems as\nThis Must Be the Place\n. And there are still several more\ndates\nfor Cocktails in the Country and more information can be had\nhere\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgFSbVfuSY1AhyZ4v8dNDGUuVAIX2cs5wG7FPAL95-AkdIz_-EAX8JxI-AJgzf5A0GA28i_R7mkkO4rOcGQ4wGHCJI5DUydeWu-y4RScgB567ouNv-BGLRqgSoiCB4cnA5nisyqk4F2_q/s320/fingerstir_negroni.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUuy8NSd4Ph0UXr_5x17j0PRbuZb9KdUyGluN4YTnds29TW06ZnqxufBT8IMDHYzpnAWIreh80joZRacO4tnxQMn0_T8L7f73wgMM9HWtpNs-ytQYmw7Eof1uSpj52kXcJUMkxFjuNK2-/s320/polizegazette.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwk1XHu8_xup1gEEvm-jdkLTLTf5biBrFEjGJEshBa3D65X8tVRaBaeC32HImZT1sSVIhb67bKVilgSdwsD_c6QwaTzPdfMqdJ5dein80A08JRvCeyLhTXclD2xmUp3vKSzKk3J1LPrmnY/s320/fred_cocktailscountry.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgFSbVfuSY1AhyZ4v8dNDGUuVAIX2cs5wG7FPAL95-AkdIz_-EAX8JxI-AJgzf5A0GA28i_R7mkkO4rOcGQ4wGHCJI5DUydeWu-y4RScgB567ouNv-BGLRqgSoiCB4cnA5nisyqk4F2_q/s800/fingerstir_negroni.jpg", "comment_count": 0 }, { "title": "cobble hill", "url": "https://cocktailvirgin.blogspot.com/2015/05/cobble-hill.html", "published": "2015-05-17T13:53:00.003-04:00", "updated": "2017-07-05T17:48:32.371-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "amaro", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCVII) was picked by myself, Frederic. The topic I chose was \"I'll Take Manhattan!\" since it seemed like a good continuation of the classic cocktail-themed Mixology Mondays as of late such as the Old Fashioned and the Martini, and the Manhattan is part of the short list of \"if I could only have one cocktail for the rest of my days\" drinks. I elaborated on the concept by describing, \"Turning to David Wondrich's\nImbibe\n! for some historical reference, he bandied back and forth about possible creators and locales for this classic's creation. Perhaps it was created many places and many times, for sweet vermouth was the new hot ingredient of the 1870s and 1880s as St. Germain was in 2007 and 2008 (and arguably even to today). Wondrich quoted from the anonymously penned 1898\nCocktails: How To Make Them\n, 'The addition of Vermouth was the first move toward the blending of cocktails.' In my mind, the Manhattan takes the Old Fashioned one step further. Not only does it replace the sugar with sweet vermouth, but this sweetener ties its herbal notes to those of the bitters and its spice notes to the barrel-aged whiskey (especially rye whiskey) as well as the bitters again. Furthermore, the addition of a hint of fruit and caramel flavoring is a welcome addition to the mix... For this theme, actuate it any way you'd like as long as the drink resembles a Manhattan. Want to take 19th century Manhattan recipes or variations to the test? ...Or perhaps subbing out the whiskey or vermouth for another ingredient or adding in a liqueur or other modifier or so to the mix? Awesome, you're right on track! There are plenty of Manhattan and Manhattan variations out there in the literature, and there’s plenty of room to explore and tinker if that's your thing, too.\"\nFor inspiration, I tracked back to an\narticle\nby Robert Simonson from\nTime Out NY\nfrom January 2009 entitled \"A cocktail for every 'hood: Next stops, Bushwick, Carroll Gardens\" which mentions the then new crop of cocktails named after New York neighborhoods. At that time, Amaro Montenegro was unavailable in Boston so I did not make the drink, but once the amaro became available here mid-2011 and I owned it early-2012, I had forgotten about the drink. However, this theme brought me back to the Cobble Hill recipe. And last weekend when crashing at my brother's house in Brooklyn before going to Gary Regan's Cocktails in the Country, life brought me to Cobble Hill itself.\nCobble Hill\n• 2 oz Rye Whiskey (Old Overholt)\n• 1/2 oz Dry Vermouth (Noilly Prat)\n• 1/2 oz Amaro Montenegro\n• 2 slice Cucumber\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nThe Cobble Hill is attributed to Sam Ross when he was at Milk & Honey as his \"summertime Manhattan.\" The article quotes Sam as declaring, \"The addition of dry vermouth and a bruised cucumber did brighten up the rye whiskey and almost deems it refreshing.\" Once mixed, the Cobble Hill shared a rye and lemon aroma. Malt and a vegetal sweetness on the sip gave way to rye and clementine on the swallow and a cucumber smoothness on the finish. Overall, I was quite impressed at how well rye and cucumber go together; previously, most of the cucumber-complementary drinks I have drank have been agave, gin, aquavit, and perhaps rum.\nUnlike normal, I will not say thanks to the host for picking the theme this time since all of my gratitude this month is towards the participants of Mixology Monday for churning out content and for the readers who add to overall the enthusiasm!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3fq4M48hx6nSZ-P2efB3-3zpNCjfotuON7VZ8bUbqeMChzVaAq9UnxOdrqRyfxOZ5-p31m-bHpW1TMvfPkhD1FpI2MqGSj_pEudnjCyx-m2ERPs1aQ3d8YGiO6p86THLj5eFir2sQu0F/s320/coblehill0669.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "merchants exchange manhattan.", "url": "https://cocktailvirgin.blogspot.com/2015/05/merchants-exchange-manhattan.html", "published": "2015-05-18T11:33:00.003-04:00", "updated": "2017-07-05T17:47:27.708-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*original", "absinthe", "bitters (Peychaud's)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's Mixology Monday (MxMo XCVII) was selected by myself (to read more about the theme, look\nhere\n), Frederic, and I could not contain myself to one drink after making the\nCobble Hill\n. I picked \"I'll Take Manhattan!\" to continue on with the classic cocktail-themed MxMo's, for the Manhattan is part of the short list of drinks if I could only pick one to have as my call. Another is the Sazerac. But wait, why can't we have both?\nThat is pretty much how I thought up this drink on Saturday at brunch. Keep the rye and sweet vermouth of a Manhattan, but change the bitters from Angostura that I generally use for Peychaud's. Besides the Peychaud's, the conversion to a more Sazerac drink requires an absinthe rinse of the glass and a lemon oil garnish. Instead of a sugar cube or simple syrup, sweet vermouth would act as the sugar source. I guess that I did a similar thing converting the\nSea Captain's Special\nfrom Stan Jones'\nComplete Barguide\ninto the\nSea Captain's Sazerac\nin a slightly abstracted way.\nMerchants Exchange Manhattan\n• 2 oz Rye Whiskey (Old Overholt)\n• 1 oz Sweet Vermouth (Dolin)\n• 3 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass pre-rinsed with absinthe (Butterfly). Garnish with lemon oil.\nFor a name, I selected \"Merchants Exchange\" to tack on to \"Manhattan.\" The original idea came from a Wikipedia entry about the Sazerac that led me to search again and find a great\narticle\nwritten by David Wondrich in\nEsquire\n. The Merchants Exchange Coffee House was a bar under the ownership of Sewell Taylor until 1850 when he gave it up for the liquor import business. One of his import products was the Sazerac-de-Forge et Fils Cognac that went into the early Sazerac Cocktail recipe. The bar was transferred to Aaron Bird who changed the name of the bar to the Sazerac House; there, they sold the Sazerac Cocktail with Taylor's Cognac and local bitters from a nearby druggist, Antoine Amedie Peychaud. So technically, my Manhattan variation should be a Cognac one here, but I assume that I can let the\nPhylloxera\npart of history be relevant here too.\nOnce made, the Merchants Exchange Manhattan began much like a Sazerac with lemon oil and anise-driven spice filling the bouquet. Grape added to the sip though to join the whiskey's malt, and it added a roundness to the swallow to mitigate the rye flavors and bitters' spice there.\nI guess I picked a great theme for myself since I was motivated to do double time via a modern recipe as well as create one. And from the early entries for Mixology Monday and the enthusiastic Twitter activity, I am guessing that I am in good company with this one. So thank you all for building up energy on this theme and building up the cocktail blogger community as a whole. Normally, I cannot wait for the wrap-up post; however, that feat is on my shoulders. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Gc1L1bAKVr2ZxCM3tytcMCCSwLAphFfh8sXX1GAESJC1NjhSZlsDnccwKv4816k7f6kaUcxHR0RFAYTBkLRBdZ-WzEQiMwgWn9BLyxY2wSMFgm1b581_jAKd_6FnAOTfUFUXJBGnPcOv/s320/merchant0679.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "kapuna kane", "url": "https://cocktailvirgin.blogspot.com/2015/05/kapuna-kane.html", "published": "2015-05-19T11:39:00.000-04:00", "updated": "2017-07-05T17:46:31.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "independent" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "the Independent", "year": null }, "categories": [ "#independent", "bitters (Angostura)", "honey", "lime juice", "mezcal", "pineapple juice", "pisco", "simple syrup (cinnamon)", "suze" ], "ingredients": [ "1 1/2 oz Salers Gentiane Liqueur", "1 oz Macchu Pisco", "3/4 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon-Honey Syrup (*)", "6 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with a spritz of mezcal.", "body_text": "1 1/2 oz Salers Gentiane Liqueur\n1 oz Macchu Pisco\n3/4 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon-Honey Syrup (*)\n6 dash Angostura Bitters\nShake with ice and strain into a rocks glass. Garnish with a spritz of mezcal.\n(*) Sub either all cinnamon syrup or 1/4 oz each cinnamon and honey syrup in a pinch.\nA few Fridays ago, I ventured over to the Independent on my day off. For a drink, I started with the Kapuna Kane which was perhaps named after the Hawaiian children's book author who wrote\nKeoni The Good Menehune\n. I was lured in by the combination of Pisco and gentian liqueur. Once served, the Kapuna Kane yielded a smoky aroma from the mezcal with earthy and lightly floral notes underneath. Next, the sip was a dry honey flavor with fruit notes from the pineapple and lime. The pineapple continued on into the swallow where it joined the gentian's earthiness, and it all ended with a cinnamon and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhbpqG6H9QFP0FZIj9Y6McMPMvZ8xVLvb2UtmlZJVDYYq1lzL8_SAc5y_TXW_vsxEWtT6y_gZbWJ1tuwhDVRiu83MgI2RQQwnJQfajqTOu3iARfbFi-hdkf7gP7SvEpK3q4Y2xmXHiCO2/s320/kapuna0646.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhbpqG6H9QFP0FZIj9Y6McMPMvZ8xVLvb2UtmlZJVDYYq1lzL8_SAc5y_TXW_vsxEWtT6y_gZbWJ1tuwhDVRiu83MgI2RQQwnJQfajqTOu3iARfbFi-hdkf7gP7SvEpK3q4Y2xmXHiCO2/s800/kapuna0646.jpg", "comment_count": 0 }, { "title": ":: mixology monday: i'll take manhattan wrap up::", "url": "https://cocktailvirgin.blogspot.com/2015/05/mixology-monday-ill-take-manhattan-wrap.html", "published": "2015-05-20T11:01:00.002-04:00", "updated": "2017-07-05T17:45:01.575-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "I am rather pleased with the level of participation for this\nMixology Monday\n, MxMo XCVII entitled \"I'll Take Manhattan.\" Participants reached for different base spirits, different fortified wines, and/or interesting accessory flavors, and as I begin this post, there were 22 entries from 21 participants, and I am sure that I will have a few more by the time I am done with it (indeed, now up to 24 from 23 as I am about to hit \"publish\" with I am sure another entry or two that ignored my Mapquest directions but are asking that guy on the corner). Yes, I was a spaz and thought of something to create an hour or so after posting my new school recipe, and I decided to make it later that night as for why there are an unequal number of entries and participants. And as Joel from SouthernAsh pointed out, we are getting rather close to MxMo C (100)! Doubtful that I can get my wife's idea to come true -- to have Paul Clarke host it. He will most likely be busy with his\nbook\nlaunch and Tales of the Cocktail recovery then. But without further ado, let's get to these Manhattan variations in temporal order of contacting me!\n• Right out of the gate were a pair of eGullet forum participants starting with\nChris Taylor\nfrom Australia! His Place of Weeping swapped the standard whiskey for brandy, and he utilized a South African brand that I recognize from producing Van der Hum.\n• The other eGullet contibutor was\nCraig E\nwho used a date-infused Bourbon to add a great richness to the classic!\n• Fellow Massachusetts cocktail blogger Todd Yard was next up with his entry in the\nConcocktails\nblog with the Saint-Tropez inspired by the gin-Dubonnet classic, the Zaza.\n• Marius of\nArcanePotions\ntakes the standard Manhattan and gussied it up with some oleo saccharum for the Orange in the Rye cocktail.\n• A Mexican-themed Manhattan? Katie from\nGarnishBlog\noffered up the first of these, the Cuauhtémoc.\n• Gary, the good doctor of\nDoc Elliot's Mixology\n, took the Manhattan in two directions. The first was one that spiked in sherry and orange flavors, and the second added in some orange notes and barrel time!\n• For a second Mexican-themed Manhattan, Chris Tunstall of\nABarAbove\ndid not opt for agave but aged rum and mole bitters for the Teotihuacan!\n• Andrea of\nGinHound\nwandered with the amari for vermouth idea with the Gowanus.\n•\nSpiritedRemix\n's DJHawaiianShirt did go the agave route but took a more seasonal idea in the Violet Hour-themed Summerdusk.\n• The drink that I, Frederic of\nCocktailVirgin\n, had my eye on a drink from Sam Ross coincidentally had me in that neighborhood of NYC later that week. Namely, the Cobble Hill that someone else was also inspired to write about for this MxMo!\n• Christa and Shaun of the\nBoozeNerds\ndo double time with a single post: a dark amaro and nutty Ten Paces at Dawn and an amaro and herbal liqueur Park View.\n• I wasn't planning on doing two drinks, but it came up how the Manhattan and the Sazerac were on the short list of drinks that I could pick as \"my drink\" to never veer from. But why can't I have\nboth\n?\n• Dagreb posted his preferred house Manhattan with an olive garnish over at\nNihilUtopia\n. Perhaps he will put in a footnote as to why he called it such...\n• A White Manhattan? Kafka at\nKitchShamanism\nworked his magic with some white dog whiskey into his Crystalline Manhattan.\n• Any time that I can push JFL of\nRatedRCocktails\nout of his comfort zone, I feel that my job is done for the day (or perhaps this time for the mixology month). Move aside Tiki, it's Manhattan -- My Chinatown Moll!\n• Brenda Sharpe of\nDeliciousCocktailTime\npaid tribute to her home of Canada with a bit of Pimm's and a touch of black currant in the Victoriana.\n• For Stuart Putney of\nPutneyFarms\n, it is the Perfect Manhattan that does it for him. Perfectly Perfect.\n• Returning back to Canada, Whitney of\nTipicularFixins\nwas inspired by all of her city's cherry blossoms from Japan to make a Japanese whisky Brooklyn-like number, the Sakura.\n• Chris of Mindtron or is it\nBuriedPleasure\nsplit things up by crossing a Black Manhattan with a Rum Manhattan for the Hamilton. And no, not the rum (Ed) Hamilton, but the President one. And he also doubled things up with the tequila-based Solar Flare!\n• What better reason to start a blog than MxMo?\nThreeLeggedCocktails\nlaunched things off with the City West by making his own wormwood wines (essentially vermouths or proto-vermouths)!\n• Great minds think alike, and Hilary at\nSpiritedAwayCocktails\nalso picked the Cobble Hill. While my path was searching for NYC burrough-named drinks, hers was for Manhattan variations using Amaro Montenegro.\n• Light rum and Lillet factor heavily into Joel DiPippa's Privateer Cocktail on\nSouthernAsh\n. He even got philosophical about the elemental nature of the recipe...\n• The first of the late bunch (but still under my posting the roundup) was Matt (and Catherio) of\nDrinkSomethingCompletelyDifferent\n. He mixed things up with a spiced syrup to round out the Alphabet City Cocktail.\n• The next of the post-deadline ones sent in a twitter warning that recipe snafus were sending her into overtime. The Muse of Doom of\nFeu de Vie\ndid not let me down with her Secret Agent Manhattan though.\nSo there are the 24 entries that made the deadline for the first pressing of this wrapup. The post will be amended for late entries of course, but the first wave of readers will alas miss the magic. Thank you all for paying tribute to one of my favorite cocktails and first adult-styled mixed drinks that I enjoyed, the Manhattan!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNdMOMUBWr9ybaVEcKzjUofEofXEw9aIrIsYuJJLkSCI4tr9CIEGDW1g3w2tKuew4w-fSmE4xWKpXcFrFJb8zDWhnFXS1US_lwKZU8YSMga0sxkxf5pv62LvY-fLBNahM6B3p2Y_oi8hj/s320/mxmomanh1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTgyyqzuITHeN67xQfPTJ2XEolDXL8ev9DjrIoCXnZL-QUhYLnUlGIAXoFnorM9Kdq8H0Y7nKVJG1U9TbAsz_WJnC_3C6jLheqCoaJ2K-ug8CWT5ENOfVYvhQzzi423UGdIBRI-96ZOt_/s320/mxmomanh2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe7FEWHgdhuLLydzXdZv2t4yGnJlziRIyRjbN7C2LqVxQhTMeLoCVxZOm6JUtgHnRZI5EEmAODF7EJQgAH5svXQvdfcXA8QQOGzHYAlgrD9ycPnXbWdcc-nXAbJg8vMeKbX4TuWG4IJtT/s320/mxmomanh3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlMqOHntg7iLAjFdGDSOonHFP_8RnKExK4Q0ZVblgYmSK3U93jpR8A1px9NvgU6gwsWlk1YLZq2ZpZnWAkhXUAKs6bK_jXNfIrwLOQFbGIPuR1AsssCYGZw_nl5dSHD3KPynSVKC6F61l/s320/mxmomanh4.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4DVKKv21ZWkCfDLdSR5qRMgdwmI3rsEuQIVndUmN0hBFCF8PDDGjNM51N2pzvNq2g4laGXgiBKuK_mZYsvAzqAzJRpq0-HlA9ciRAvahQGvLeLmTxEeV5jDwyrDLC0S2i3mVfZF-8yuL/s320/mxmomanh5.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zMBRoSZIv-zqoFPI03dtH6ktQs05haNuIMyxRpnxO4TS3_aXJByK4q_jftATgN95B2qT2gyyl2YzMs5timhgDPVWIshoLjFyEBfXMyg25Ky3Gvm8z0TMZQKa-rF0peqTa4K3dD_aH-82/s320/mxmomanh6.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTD2RHQO7kmjWYEc0OMiwUaOZm39kKaqU2qrJII67O5b8FNzak7qPVJBhYNubSTJfFPnxA0VfuHR5RCdTfYQWq0q00hAIRTHbGs1jfQmTaVuJiMQJ60YAPV_t8podR63AVR1AQxXpIba9F/s320/mxmomanh7.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHwmdv1g1Lgl1Z5hNYBcn3FgGxbWVdAcgpW0mcqtUCj4eQW5By2qqP63YzxUbSVbtgzYqbW-feQhbhCfSw_Rbs6JW1LbbsiKevVq8rA5Gs3MR3AZy7-UX6qa2ho-U6O36QrWvwWfiq0oZ/s320/mxmomanh8.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1940611172" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "bondage", "url": "https://cocktailvirgin.blogspot.com/2015/05/bondage.html", "published": "2015-05-21T13:55:00.002-04:00", "updated": "2017-07-05T17:41:03.751-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jonny Raglin", "source": "Comstock Saloon", "year": 2012 }, "categories": [ "applejack", "bitters (orange)", "ginger liqueur", "lemon juice", "pear liqueur", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Bonded Rye Whiskey (Rittenhouse)", "3/4 oz Laird's Bonded Apple Brandy", "1/2 oz Ginger Liqueur (King's)", "1/2 oz Pear Liqueur (Rothman & Winter)", "3/4 oz Lemon Juice", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Bonded Rye Whiskey (Rittenhouse)\n3/4 oz Laird's Bonded Apple Brandy\n1/2 oz Ginger Liqueur (King's)\n1/2 oz Pear Liqueur (Rothman & Winter)\n3/4 oz Lemon Juice\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nLater that night after enjoying the Kapuna Kane at the Independent, I found myself desiring another cocktail once dinner was over. For a recipe, I turned to\nFood & Wine: Cocktails 2012\nto see if there were any variations of classic cocktails that I had previously glossed over. The winner was Jonny Raglin's Sidecar riff called Bondage that he crafted at the Comstock Saloon in San Francisco. Besides the two bonded spirits, the name also reflects how a sidecar is linked to and dependent on the motorcycle itself. With the classic's Cointreau swapped for pear and ginger liqueurs and orange bitters, it seemed like it could do no wrong.\nThe Bondage Cocktail offered a bright lemon oil and apple aroma. The lemon notes continued on into the sip where they mingled with a vague fruitiness perhaps from the pear liqueur. The swallow though started with proof-hot whiskey flavors heading into apple and ginger on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSZkJC3H0kQUb0QzWFGMr7hLMn_UV-CU2WIYUNKhM0ikTP-48nKhIV4_wGah3ZfsLVUrAWS5bIR_jX4K68dMUcznxjnLNjqZF5j5AilmG7rzADFi00PjsGSQ9YnP9FAUCJBDmszMQ70Mx/s320/bondage0648.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSZkJC3H0kQUb0QzWFGMr7hLMn_UV-CU2WIYUNKhM0ikTP-48nKhIV4_wGah3ZfsLVUrAWS5bIR_jX4K68dMUcznxjnLNjqZF5j5AilmG7rzADFi00PjsGSQ9YnP9FAUCJBDmszMQ70Mx/s800/bondage0648.jpg", "comment_count": 0 }, { "title": "homere punch", "url": "https://cocktailvirgin.blogspot.com/2015/05/homere-punch.html", "published": "2015-05-22T15:56:00.000-04:00", "updated": "2017-08-17T12:20:07.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Rhum Clément 'Ti Punch Cup", "year": null }, "categories": [ "*original", "benedictine", "cointreau", "lime juice", "rum (white)" ], "ingredients": [ "2 oz Rhum Agricole", "1/2 oz Benedictine", "1/4 oz Orange Liqueur", "1/4 oz Lime Juice" ], "instructions": "Build in a rocks glass with a large ice cube (or equivalent amount of smaller ice cubes). Garnish with a lime wheel or two floated on the ice cube (competition submission was garnished solely with lime oil).", "body_text": "2 oz Rhum Agricole\n1/2 oz Benedictine\n1/4 oz Orange Liqueur\n1/4 oz Lime Juice\nBuild in a rocks glass with a large ice cube (or equivalent amount of smaller ice cubes). Garnish with a lime wheel or two floated on the ice cube (competition submission was garnished solely with lime oil).\nA few weeks ago, my\n'Ti Punch\nrecipe submission made the cut for the Rhum Clément 'Ti Punch Cup. I found out after my closing shift on Wednesday night that I got accepted a little over 48 hours before the competition. I also learned that my bar manager made the cut too, and we were both scheduled for that Saturday to work. To complicate things, the other bartender had requested the day off, so unfortunately, both of us passed on competing. Regardless, here is my submission. I dubbed the riff the Homère Punch after Homère Clément, the man who had the idea to press sugarcane on Martinique like a fruit and ferment it like an eau de vie to produce Rhum Agricole. I listed my drink inspiration as, \"The Haitian drink the\nPétion\nand how flavorful rums work rather well with lime and Benedictine, and that liqueur ties back to the French colonization of the Martinique. In addition, the orange liqueur aspect for it pairs well with Benedictine in drinks like\nThey Shall Inherit the Earth\nand the\nHoneymoon\nCocktails.\"\nThe Homère Punch presented a lime aroma over the funky, grassy rum bouquet. On the sip, crisp lime notes were balanced by sweet orange ones, and the swallow offered grassy rum and herbal flavors along with a tart lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTSG42MFxcPKINk-3YT53hTUFjdLbtD-hRcGVpDMT2tCp29_jbhdwenu_tilOPC3rPNWTYlxGlJvHK5-22FezjaYujHmUZJes6GtDlmlXZd_oWMUoJfSFexyMR0WwbWWEqxqMBdBcKDXB/s320/homere0652.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTSG42MFxcPKINk-3YT53hTUFjdLbtD-hRcGVpDMT2tCp29_jbhdwenu_tilOPC3rPNWTYlxGlJvHK5-22FezjaYujHmUZJes6GtDlmlXZd_oWMUoJfSFexyMR0WwbWWEqxqMBdBcKDXB/s800/homere0652.jpg", "comment_count": 5 }, { "title": ":: time saving juicing tip ::", "url": "https://cocktailvirgin.blogspot.com/2015/05/time-saving-juicing-tip.html", "published": "2015-05-24T09:37:00.000-04:00", "updated": "2019-07-14T13:12:30.318-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*barware" ], "ingredients": [], "instructions": null, "body_text": "Cut once, press once.\nInstead of cutting in half 50:50, cutting 90:10 such that the 10% is mostly shell, and the 90% displays the beginning of the citrus segments and thus most of the juice bounty.\nThis does not seem to work as well with limes on this juicer (shell is too small and tough), but for lemons and oranges, it reduces the pressing time and effort in half. Grapefruits are just too large to even attempt this maneuver. We used to do a very similar thing at Russell House Tavern that involved making an X with two cuts on the side of the citrus; however, the citrus had a tendency to roll off of our press when attempted on this juicer. When I posted this on Facebook, there was concern from one bartender that it put too much stress on the machine; I countered that there was very little difference between a half lemon and 90% of a lemon in strength (just increase in resistance time/distance); it seemed that there was more stress when juicing 90% of a lime due to the shell integrity though. Another was concerned with the efficiency of the technique, and for lemons and oranges, there was about the same amount of pulp and spent pulp in the shell afterwards; for limes, the shell collapsed inward making it harder to assess. Bartender Ciaran Wiese tacked on the pointer, \"Make a shallow cut to the open end of the lemon, it saves the press from ripping the citrus.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZr4hb5l_SEIxgNDHb3FF6iEjs3ecuN9biL82doan4Hs8s0aA35Mun9xZJ9rwqWgffWCj4pkhNqP2rLo2lLut8Fh3dW6us9hC2AgDF8ReBV3lRU0HZbU8OsTx5FdH79z_SrUF7sE-FVJ6n/s320/juicingtrick2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZr4hb5l_SEIxgNDHb3FF6iEjs3ecuN9biL82doan4Hs8s0aA35Mun9xZJ9rwqWgffWCj4pkhNqP2rLo2lLut8Fh3dW6us9hC2AgDF8ReBV3lRU0HZbU8OsTx5FdH79z_SrUF7sE-FVJ6n/s800/juicingtrick2.jpg", "comment_count": 0 }, { "title": "pleasure island", "url": "https://cocktailvirgin.blogspot.com/2015/05/pleasure-island.html", "published": "2015-05-24T13:42:00.001-04:00", "updated": "2017-07-05T17:38:54.463-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Ryan Lobe", "source": "Rumba", "year": 2015 }, "categories": [ "apricot liqueur", "lime juice", "mezcal", "pimento dram", "rum (white)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Wray & Nephew Overproof Rum", "1/2 oz Mezcal (Montelobos)", "3/4 oz Lime Juice", "1/2 oz Don's Mix #2 (1:1 Allspice Dram and Vanilla Syrup (BG Reynolds))", "1/4 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Shake with ice and strain into a Tiki mug. Top with crushed ice, and garnish with fire (spent lime shell with ~3/8 oz overproof rum, ignited). Garnish with mint and bitters (left out of the original instructions, so omitted here).", "body_text": "1 1/2 oz Wray & Nephew Overproof Rum\n1/2 oz Mezcal (Montelobos)\n3/4 oz Lime Juice\n1/2 oz Don's Mix #2 (1:1 Allspice Dram and Vanilla Syrup (BG Reynolds))\n1/4 oz Apricot Liqueur (Rothman & Winter)\nShake with ice and strain into a Tiki mug. Top with crushed ice, and garnish with fire (spent lime shell with ~3/8 oz overproof rum, ignited). Garnish with mint and bitters (left out of the original instructions, so omitted here).\nAfter mixing the Homère Punch, I had extra lime juice to use. Therefore, I decided to make a recipe that I had spotted via the\nOnTheBar\napp. This was not a Boston recipe, but one from Ryan Lobe at Seattle's Rumba. About a week after I made the drink,\nCocktailWonk\nwrote about the recipe and provided some back history and extra details about the drink. This recipe was one of the Seattle entries into the Iron TikiTender competition at TikiKon 2015. The rum that Lobe used was not regular J. Wray, but a house barrel-aged batch to mimic Wray & Nephew 17 Year Old of the original Mai Tai lore. Moreover, the drink name was inspired by the island in\nPinocchio\n\"where all the bad boys go to drink and smoke.\" That recipe also included mint and bitters in addition to the fire garnish.\nThe Pleasure Island without the mint and bitters garnish smelled of hot rum and lime aromas. The lime continued on into the sip, and the swallow showcased the funky Jamaican rum and vanilla on the swallow, and apricot, allspice, and smoke on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnVC2W1E-M1VdTBYqQYp85M7cUUfeP71otS8OUynvMlewRIuftl3MUWK_NxydJXVPSsDMF24kRsc4DITcILjAnPbKMra7zdM5iCks3wbzIQS4cY5SydUJE5VLTXzUSCSkzDUxs-y4zXno/s320/pleasureisland0654.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnVC2W1E-M1VdTBYqQYp85M7cUUfeP71otS8OUynvMlewRIuftl3MUWK_NxydJXVPSsDMF24kRsc4DITcILjAnPbKMra7zdM5iCks3wbzIQS4cY5SydUJE5VLTXzUSCSkzDUxs-y4zXno/s800/pleasureisland0654.jpg", "comment_count": 0 }, { "title": "toronja bronx", "url": "https://cocktailvirgin.blogspot.com/2015/05/toronja-bronx.html", "published": "2015-05-25T14:57:00.001-04:00", "updated": "2017-07-05T17:38:15.042-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Art of Making a Cocktail & More", "year": 1927 }, "categories": [ "gin", "grapefruit juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/4 Gin (1 oz Hayman's Royal Dock Navy Strength Gin)", "1/4 Sweet Vermouth (1 oz Punt e Mes)", "1/4 Dry Vermouth (1 oz Noilly Prat)", "1/4 Grapefruit Juice (1 oz Pink)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a grapefruit twist.", "body_text": "1/4 Gin (1 oz Hayman's Royal Dock Navy Strength Gin)\n1/4 Sweet Vermouth (1 oz Punt e Mes)\n1/4 Dry Vermouth (1 oz Noilly Prat)\n1/4 Grapefruit Juice (1 oz Pink)\nShake with ice and strain into a cocktail glass. I added a grapefruit twist.\nA few Mondays ago, I opened up\nThe Art of Making a Cocktail & More\nfor some 1927 Cuban cocktail intrigue. There, I found the Toronja Bronx which seemed more interesting than a normal Bronx for it substituted grapefruit (\"toronja\" in Spanish) for the classic's orange juice. When thinking about the recipe, I opted for overproof gin to carry the recipe's lower proof a little further. Moreover, I thought about the Italian Greyhound and a riff, the\nAmericano Squeeze\n, and how well grapefruit and Punt e Mes paired up in both, and, therefore, substituted it for regular sweet vermouth.\nThe Toronja Bronx greeted the senses with fresh grapefruit aromas. The grapefruit continued on into the sip where it mingled with the vermouths' grape flavors, and the swallow offered gin notes and Punt e Mes' bitter complexity along with a grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPP4VREg-UHv9DiEI4ikeBAs5NhFiUMIcRe7mWHbso8Au2UsJMW-dzJyS5KX2niQGu0IpIUIQmURVarS3-GXKJJ4qDl0s1VuYnWtVIUS-OhKsE3GTgrNb8AHY3pbEXkUJgXPd_fc37iWAR/s320/toronja0659.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPP4VREg-UHv9DiEI4ikeBAs5NhFiUMIcRe7mWHbso8Au2UsJMW-dzJyS5KX2niQGu0IpIUIQmURVarS3-GXKJJ4qDl0s1VuYnWtVIUS-OhKsE3GTgrNb8AHY3pbEXkUJgXPd_fc37iWAR/s800/toronja0659.jpg", "comment_count": 0 }, { "title": "absinthe buck", "url": "https://cocktailvirgin.blogspot.com/2015/05/absinthe-buck.html", "published": "2015-05-26T13:03:00.000-04:00", "updated": "2017-07-05T17:36:50.564-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Vannaluck Hongthong", "source": "Baldwin Room at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "absinthe", "ginger beer", "lime juice", "orgeat" ], "ingredients": [ "1 oz Absinthe Ordinaire", "1 oz Lime Juice", "1/2 oz Orgeat", "3 oz House Ginger Beer" ], "instructions": null, "body_text": "1 oz Absinthe Ordinaire\n1 oz Lime Juice\n1/2 oz Orgeat\n3 oz House Ginger Beer\nQuickly shake to mix. Pour into a Collins glass with ice. Top with 3 dash Angostura Bitters and garnish with mint sprigs and a lime wedge.\nA few Wednesdays ago, we paid a visit to the Baldwin Room at Sichuan Garden II in Woburn for dinner. Behind the stick that night were Vannaluck Hongthong and Charles Coykendall, and for a first drink, I asked Van for the Absinthe Buck. The combination of ingredients reminded me of Drink's\nDead Man's Mule\nwith different ratios and minus the allspice dram. Once prepared, the Buck proffered mint and other herbal aromas. A lightly carbonated lime sip gave way to an absinthe swallow complemented by ginger and orgeat flavors. Indeed, the medley of other flavors made the absinthe less anise forward than expected.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9oTZZMZTQhGoT0l8JHpg2E9JAO0vqDCwbkqwzwsednc6QU2tF2fIK1fB3qX_mMBZTzvxscJ8sOZ2k6xBiEaiA3KqEHIFur1tLG1nvPbNQKqf5eZuJJJEhTjYcet6ufCwHeJ3Pt0zNInk/s320/absinthebuck0662.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9oTZZMZTQhGoT0l8JHpg2E9JAO0vqDCwbkqwzwsednc6QU2tF2fIK1fB3qX_mMBZTzvxscJ8sOZ2k6xBiEaiA3KqEHIFur1tLG1nvPbNQKqf5eZuJJJEhTjYcet6ufCwHeJ3Pt0zNInk/s800/absinthebuck0662.jpg", "comment_count": 0 }, { "title": "averna cup", "url": "https://cocktailvirgin.blogspot.com/2015/05/averna-cup.html", "published": "2015-05-26T16:08:00.003-04:00", "updated": "2017-07-05T17:36:18.587-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Vannaluck Hongthong", "source": "Sichuan Garden II's Baldwin Room", "year": null }, "categories": [ "#sichuan-garden2", "averna", "lemon juice", "rum", "soda" ], "ingredients": [ "1 oz Old Monk Rum", "1 oz Averna", "3/4 oz Lemon Juice", "1/2 oz Giffard's Strawberry Liqueur (*)" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Top with 2-3 oz ginger ale, and garnish with mint sprigs and an orange twist. Add a staw.", "body_text": "1 oz Old Monk Rum\n1 oz Averna\n3/4 oz Lemon Juice\n1/2 oz Giffard's Strawberry Liqueur (*)\nShake with ice and strain into a Collins glass filled with ice. Top with 2-3 oz ginger ale, and garnish with mint sprigs and an orange twist. Add a staw.\n(*) In a pinch sub a large strawberry muddled in 1/2 oz simple syrup. Add a fine straining step after the shake/strain.\nFor a second drink at Sichuan Garden II's Baldwin Room, I asked bartender Vannaluck Hongthong for the Averna Cup that he described as the house's riff on a Pimm's Cup. In the glass, the orange twist's aroma was stronger than the mint garnish's. Next, the sip was rather fruity with lemon and strawberry flavors, and the swallow was richer with dark caramel and molasses notes followed by a fruity spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInoaWBFVn0X0Y4wydrE7tu9EfzNR53G8XmwNZaEyRwcRCOa6fE6V9rkVaVSaZp59WKr6hCfP9bJiPmtIruSTf2y7EhqCI3TthB-lCx6cKx7LgWoWlTcjxt1z4naqXoA8739pg85qnxKEs/s320/avernacup0663.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInoaWBFVn0X0Y4wydrE7tu9EfzNR53G8XmwNZaEyRwcRCOa6fE6V9rkVaVSaZp59WKr6hCfP9bJiPmtIruSTf2y7EhqCI3TthB-lCx6cKx7LgWoWlTcjxt1z4naqXoA8739pg85qnxKEs/s800/avernacup0663.jpg", "comment_count": 0 }, { "title": "morning", "url": "https://cocktailvirgin.blogspot.com/2015/05/morning.html", "published": "2015-05-27T13:47:00.000-04:00", "updated": "2017-07-05T17:35:36.885-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "absinthe", "bitters (orange)", "brandy", "curacao", "maraschino", "vermouth (dry)" ], "ingredients": [ "1/3 jigger Brandy (1 oz Foret VSOP)", "1/3 jigger Dry Vermouth (1 oz Noilly Prat)", "2 dash Maraschino Liqueur (1/4 oz Luxardo)", "2 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "2 dash Absinthe (1 scant bsp Butterfly)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry (omit) and lemon oil.", "body_text": "1/3 jigger Brandy (1 oz Foret VSOP)\n1/3 jigger Dry Vermouth (1 oz Noilly Prat)\n2 dash Maraschino Liqueur (1/4 oz Luxardo)\n2 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n2 dash Absinthe (1 scant bsp Butterfly)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a cherry (omit) and lemon oil.\nA few Thursdays ago, I opened up Boothby's 1934\nWorld Drinks And How To Mix Them\nand spotted the Morning. The combination of brandy, maraschino, curaçao, and bitters reminded me of the\nBrandy Crusta\nI make (link goes to one that I made at work and posted via Instagram that explains my preference for both the classic curaçao and the newer school maraschino). With dry vermouth in place of the lemon juice and a hint of absinthe instead of aromatic bitters, the similarities made this one worth a try.\nThe Morning began with lemon oil aroma with hints of maraschino and anise. The sip was rich but somewhat nondescript save for perhaps a hint of cherry. However, the swallow showcased the brandy that was accented by the orange and nutty maraschino liqueurs and punctuated by an absinthe finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzA7sQSnltKc1kGygljIGEVYLi37lSTc4qmYNwZbXD9k3PrjIz9KzXRCk3h4635ZJVMDNUA7GA6JQEygr5nXqR3jg1udAR-Jzw4XNNEAXujKit2RcGzLSvi1u2wHqquRmTTqTtMpib9m1I/s320/morning0666.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzA7sQSnltKc1kGygljIGEVYLi37lSTc4qmYNwZbXD9k3PrjIz9KzXRCk3h4635ZJVMDNUA7GA6JQEygr5nXqR3jg1udAR-Jzw4XNNEAXujKit2RcGzLSvi1u2wHqquRmTTqTtMpib9m1I/s800/morning0666.jpg", "comment_count": 0 }, { "title": "rené barbier", "url": "https://cocktailvirgin.blogspot.com/2015/05/rene-barbier.html", "published": "2015-05-28T17:56:00.002-04:00", "updated": "2017-07-05T17:35:00.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (aromatic)", "campari", "cognac", "curacao", "punt e mes" ], "ingredients": [ "1 oz Camus VS Cognac", "1 oz Punt e Mes", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Campari", "2 dash Bitter Truth's Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with lemon oil.", "body_text": "1 oz Camus VS Cognac\n1 oz Punt e Mes\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Campari\n2 dash Bitter Truth's Jerry Thomas Decanter Bitters\nStir with ice and strain into a cocktail glass. Garnish with lemon oil.\nTwo weeks ago, I attended Gaz Regan's Cocktails in the Country (read my highlights\nhere\n). One of the scheduled events was dubbed Organized Chaos and involved everyone pairing up to do a shift behind the bar for the other students as well as special guests and attendees. I think that I banged out 5 or 6 different cocktails in my half hour (all were split into taster portions). I recorded four of the recipes including the one that Gaz wrote up on the\nJagermeiser Sidecar\n. I explained that drink on Facebook as, \"When I mentioned Jeffrey Morgenthaler's Jäquiri from Portland Cocktail Week 2012 (recipe\nhere\n) at dinner during Cocktails in the Country and people didn't think a \"Yak-uri\" or the idea sounded good, I took it as a challenge. That night during my bar shift, I presented the crowd with a Sidecar but I wouldn't tell them the spirit. It became a crowd favorite and Gary Gaz Regan kept talking about it too. The Jagermeiser Sidecar a/k/a the Meistercar (named by Christopher James) was born.\" Two of the other novel ones were a Ketel One-Sorel Tiki drink and a Sapin for Yellow Chartreuse Puritan-like riff, and I do recall a joking request for a Ramos Gin Fizz at the end that I gladly fulfilled.\nThe fifth drink I can recall making (there were possibly more) began by me eying the Camus Cognac bottle. The direction I took was inspired by the\nLucien Gaudin\nfor I paired Campari with curaçao. In the Negroni-variation vein, I also thought of Phil Ward's 2005 Cocktails in the Country drink, the\nCornwall Negroni\nthat had Punt e Mes and bitters in the mix. For a name, I stuck with the Lucien Gaudin concept and dubbed this one after another fencer, René Barbier -- a Frenchman who medalled in the 1928 Olympics. I did not take down tasting notes during the melée, but I do recall Gaz commenting that \"this is my sort of drink!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-F376wZjNXZln9gOKiB4SxhwdzfcbykvuzS1vxPtDPEEihoKYLFX4nsNZNW6TDjAguteXM1N8N1VYzi9Gc4J39ezpoMbtNqI5m7D2dXpt_4M0IubyNM8XG0i_jdMUf7pqw2WPUByE7WA/s320/citc_camus.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-F376wZjNXZln9gOKiB4SxhwdzfcbykvuzS1vxPtDPEEihoKYLFX4nsNZNW6TDjAguteXM1N8N1VYzi9Gc4J39ezpoMbtNqI5m7D2dXpt_4M0IubyNM8XG0i_jdMUf7pqw2WPUByE7WA/s800/citc_camus.jpg", "comment_count": 4 }, { "title": "knight fizz", "url": "https://cocktailvirgin.blogspot.com/2015/05/knight-fizz.html", "published": "2015-05-29T11:30:00.000-04:00", "updated": "2017-07-05T17:33:48.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "chartreuse (green)", "cream", "creole shrub", "egg white", "gin", "lemon juice", "soda" ], "ingredients": [ "1 1/2 oz Berkshire Mountain's Greylock Gin (*)", "1/2 oz Green Chartreuse", "1/2 oz Clement Creole Shrubb (or other orange liqueur)", "1/2 oz Lemon Juice", "1 1/2 oz Whole Milk (Heavy Cream preferable)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Highball glass with 2 oz soda water. Garnish with an orange twist.", "body_text": "1 1/2 oz Berkshire Mountain's Greylock Gin (*)\n1/2 oz Green Chartreuse\n1/2 oz Clement Creole Shrubb (or other orange liqueur)\n1/2 oz Lemon Juice\n1 1/2 oz Whole Milk (Heavy Cream preferable)\n1 Egg White\nShake once without ice and once with ice. Strain into a Highball glass with 2 oz soda water. Garnish with an orange twist.\n(*) A brandy such as Lustau would have worked well here too.\nA few weeks ago, I had a request for a desserty cocktail at work. While I considered doing a Flip, I thought that something refreshing yet sweet like a New Orleans-style Fizz would better hit the spot. For a flavor combination, I crossed David Embury's brandy-based\nKnight Cocktail\nwith the Ramos Gin Fizz. Perhaps I should have kept the cocktail's brandy since it worked so well in the fizzy\nSaratoga Brace Up\nto provide richness, but gin at that moment seemed to go with the flavors better. While David Embury would have hated this drink that was too sugary, too citrussy, and not booze-forward enough all the while ruined by dairy and eggs, my guest certainly enjoyed it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHENs5xyTqUVpzrBVib83mHg1UobCgQdG6ETKkzpEVlTqhmSXMbbsa8ToYbdb3oq0KH_kVV6oG4EbBIett3wBBIV0rf67XyV1_PX2LfviCrNwVPsm0CopqLBpzhLC1lnzv4wXx2E0cSG4/s320/knightfizz0671.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHENs5xyTqUVpzrBVib83mHg1UobCgQdG6ETKkzpEVlTqhmSXMbbsa8ToYbdb3oq0KH_kVV6oG4EbBIett3wBBIV0rf67XyV1_PX2LfviCrNwVPsm0CopqLBpzhLC1lnzv4wXx2E0cSG4/s800/knightfizz0671.jpg", "comment_count": 0 }, { "title": "aviacion", "url": "https://cocktailvirgin.blogspot.com/2015/05/aviacion.html", "published": "2015-05-30T13:49:00.000-04:00", "updated": "2017-07-05T17:33:12.590-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Art of Making a Cocktail & More", "year": 1927 }, "categories": [ "absinthe", "applejack", "grenadine", "lemon juice" ], "ingredients": [ "3/4 glass Applejack (2oz Laird's)", "1/2 glass Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "3/4 glass Applejack (2oz Laird's)\n1/2 glass Lemon Juice (1/2 oz)\nA tsp Grenadine (1/2 oz)\nDashes of Absinthe (1 barspoon Butterfly)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nA few Wednesdays ago, I turned to\nThe Art of Making a Cocktail & More\npublished in Cuba in 1927 for drink inspiration. There, I spotted the Aviacion which was not a riff in the 1916\nAviation\nbut closer to a\nJack Rose\nwith absinthe for complexity. Moreover, it reminded me of Scott Holliday's apple brandy Corpse Reviver #2, the\nJohnny Jump Up\n. Therefore, I did not mind making a drink with the same (or in this case similar due to it being in Spanish) as a really well known classic. Interestingly, the history of aviation in Cuba was well timed with American Prohibition for the first Cuban airlines were founded in 1919 flying out of Havana's Columbia Airport that opened that same year.\nThe Aviacion greeted the nose with lemon and anise notes. The lemon continued on into the sip and mingled with the pomegranate, and the swallow was a mix of apple and crisp berry-like flavors accented by the absinthe on the tail end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4nF36Vv6OKf5xJs-JI6eFL0tafmry0Bld-RbeMl9XPzb-7KBBj0YSn3Sh3xs87p7CAOqbe1ZWC6WUJT1-tTs4XilCEhr4DIIkK6hlyoYxJAWDYbPL0UtoDp0gxIBjgsnuCqhSiBvl-1F/s320/aviacion0675.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4nF36Vv6OKf5xJs-JI6eFL0tafmry0Bld-RbeMl9XPzb-7KBBj0YSn3Sh3xs87p7CAOqbe1ZWC6WUJT1-tTs4XilCEhr4DIIkK6hlyoYxJAWDYbPL0UtoDp0gxIBjgsnuCqhSiBvl-1F/s800/aviacion0675.jpg", "comment_count": 0 }, { "title": "benny & the jets", "url": "https://cocktailvirgin.blogspot.com/2015/05/benny-jets.html", "published": "2015-05-31T12:15:00.000-04:00", "updated": "2017-07-05T17:32:39.853-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Empire", "year": null }, "categories": [ "absinthe", "benedictine", "bitters (Angostura)", "cognac", "grapefruit juice", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1 oz Smith & Cross Rum", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Benedictine", "1/2 oz Demerara Syrup", "3 dash Angostura Bitters", "1 dash Kübler Absinthe (1 bsp Butterfly)" ], "instructions": "Shake with ice and strain into a Tiki mug. Fill with crushed ice and garnish with a lime, cherry, and a mint sprig.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1 oz Smith & Cross Rum\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Benedictine\n1/2 oz Demerara Syrup\n3 dash Angostura Bitters\n1 dash Kübler Absinthe (1 bsp Butterfly)\nShake with ice and strain into a Tiki mug. Fill with crushed ice and garnish with a lime, cherry, and a mint sprig.\nA few weeks ago, I spotted a recipe on the\nDrinkLikeAPro\nsection of\nBostonChefs\nabout a Tiki event held at Empire. The event featured Beachbum Berry talking about the genre and No. 9 Park's Ryan Lotz making said libations at the bar. The article presented one of Lotz's recipes, Benny & the Jets, which had little overlap with Brick & Mortar's\nBonatti & the Jets\nsave for the Benedictine.\nBenny & the Jets began with a mint bouquet. The sip was rather fruity with lime and grapefruit along with a hint of caramel from the barrel-aged spirits. The swallow then showcased the spirits especially the funkiness of the rum and the smooth richness of the Cognac, and this all ended with a minty, anise, and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUenSDWP_AgHzAZ8t0gFTPyZkv4nEC54SbmZ8u8pt8tzQi0x2ireg1FngYGuqfbWrdtPcBpjLfOgod_u0_q64_6Z2qTURlNNvGS8ophGjP9PqAg3gua2YaqfWMOdwht0-iIepeNO4pf8R/s320/bennyjets0677.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUenSDWP_AgHzAZ8t0gFTPyZkv4nEC54SbmZ8u8pt8tzQi0x2ireg1FngYGuqfbWrdtPcBpjLfOgod_u0_q64_6Z2qTURlNNvGS8ophGjP9PqAg3gua2YaqfWMOdwht0-iIepeNO4pf8R/s800/bennyjets0677.jpg", "comment_count": 1 }, { "title": "baltimore cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/06/baltimore-cocktail.html", "published": "2015-06-01T13:09:00.001-04:00", "updated": "2017-07-05T15:24:52.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Andrew Willett", "source": "Elemental Mixology", "year": null }, "categories": [ "bitters (Angostura)", "cognac", "madeira", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Wray & Nephew White Overproof Rum", "3/4 oz Pierre Ferrand 1840 Cognac", "3/4 oz Blandy's 5 Year Verdelho Madeira", "1/4 oz Cinnamon Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "3/4 oz Wray & Nephew White Overproof Rum\n3/4 oz Pierre Ferrand 1840 Cognac\n3/4 oz Blandy's 5 Year Verdelho Madeira\n1/4 oz Cinnamon Syrup\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nA few Sundays ago, I turned to my new purchase, the\nElemental Mixology\nbook, and found an interesting recipe from the author, Andrew Willett. With the trinity of early spirits imported to America, namely brandy, rum, and Madeira, in the mix, I was definitely game to try the Baltimore Cocktail. Once prepared, the drink displayed bright lemon oil aromas over the rum's funk. The madeira's grape flavors filled the sip, and the swallow was rather complex with Cognac's richness, rum's funk, madeira's dried fruit, and cinnamon and spice notes from the syrup and bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWKx0u_qrFkKRx44tcHVvRHsM6qZg0d-LzDwIK7d9KZja-OGcu1aQ2_k5oY69tagmTy5qWwKpW7DyLRv8PsPa5ZDS-PMjCZxyZBXX5xBRRc2iLV9EXHs5S4LEdMZiR-TsMz8X1Ej7OVwa/s320/baltimore0680.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWKx0u_qrFkKRx44tcHVvRHsM6qZg0d-LzDwIK7d9KZja-OGcu1aQ2_k5oY69tagmTy5qWwKpW7DyLRv8PsPa5ZDS-PMjCZxyZBXX5xBRRc2iLV9EXHs5S4LEdMZiR-TsMz8X1Ej7OVwa/s800/baltimore0680.jpg", "comment_count": 0 }, { "title": "madeira old fashioned", "url": "https://cocktailvirgin.blogspot.com/2015/06/madeira-old-fashioned.html", "published": "2015-06-02T16:38:00.000-04:00", "updated": "2017-07-05T15:24:16.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan McGrale", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "bitters (orange)", "madeira", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Don Pancho 8 Year Rum", "1/2 oz Blandy's 10 Year Malmsey Madeira", "1 barspoon 2:1 Demerara Syrup", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.", "body_text": "1 1/2 oz Don Pancho 8 Year Rum\n1/2 oz Blandy's 10 Year Malmsey Madeira\n1 barspoon 2:1 Demerara Syrup\n2 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.\nA few Mondays ago, I attended a Boston USBG-sponsored product showcase at Tavern Road. One of the cocktails that bar manager Ryan McGrale was making with some of the products was what he dubbed a Madeira Old Fashioned. In actuality, it was a madeira-tinged Rum Old Fashioned that featured Don Pancho 8 Year Rum. This rum is made by Francisco \"Don Pancho\" Fernandez who also makes\nRon de Jeremy\nand 86 Co.'s\nCaña Brava\n, but this product line with his name on it were much more sipping rums especially the older expressions. Once prepared, the Old Fashioned offered bright lemon oil aromas. A rich orange and caramel sip gave way to more caramel on the swallow along with dried orange peel and coffee notes. Overall, the rich complexity of both the rum and the aged madeira were an excellent complement to the other.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOvn0KHb_Wqxisq9T8TxRuSMz7XAF886fI8-XWPtB5yMX8pJObsu5kS1Mxbxa6HlgI7cdRQAms9zSQfv-osBNQ8OCH7fXj1dIm1b9aW8OJuEK0WMp58jT4YSfhWKfLP_h6M9X2SYo0Ody/s320/madeiraof0683.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOvn0KHb_Wqxisq9T8TxRuSMz7XAF886fI8-XWPtB5yMX8pJObsu5kS1Mxbxa6HlgI7cdRQAms9zSQfv-osBNQ8OCH7fXj1dIm1b9aW8OJuEK0WMp58jT4YSfhWKfLP_h6M9X2SYo0Ody/s800/madeiraof0683.jpg", "comment_count": 3 }, { "title": "[chappe telegraph]", "url": "https://cocktailvirgin.blogspot.com/2015/06/chappe-telegraph.html", "published": "2015-06-03T13:46:00.002-04:00", "updated": "2017-07-05T15:23:49.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#estragon", "amaro", "applejack", "bitters (orange)", "bitters (other)", "quinquina", "sherry" ], "ingredients": [ "1 oz Laird's Applejack", "1 oz Bonal Gentiane Quina", "1/2 oz Amontillado Sherry", "1/2 oz Amaro Ramazzotti", "1 dash Regan's Orange Bitters", "1 dash Bar Keep's Apple Bitters (*)" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.", "body_text": "1 oz Laird's Applejack\n1 oz Bonal Gentiane Quina\n1/2 oz Amontillado Sherry\n1/2 oz Amaro Ramazzotti\n1 dash Regan's Orange Bitters\n1 dash Bar Keep's Apple Bitters (*)\nStir with ice and strain into a cocktail coupe. Garnish with an orange twist.\n(*) Perhaps sub a scant dash of spice-driven aromatic bitters or leave out in a pinch.\nTwo Mondays ago, Andrea and I utilized my Monday night off to go visit Sahil Mehta at Estragon. While looking through Sahil's recipe notebook, I spied an applejack recipe that reminded me of a\nMarconi Wireless\n. To play on that theme, I wanted to dub this nameless drink after another form of wireless communication, a semaphore or optical chain called the Chappe Telegraph after the creator of this 1792 system, Claude Chappe. Towers with light shutters on blades could spread a communication from one tower to a distant one down the line, and Napoleon utilized this system to transmit messages across France on the order of a couple of  hours. Maybe the Napoleon Wireless would have been more catchy of a cocktail name though.\nThe Chappe Telegraph transmitted an orange aroma that later let through some apple notes. Next, the sip featured the Bonal and sherry's grape and the amaro's caramel. Finally, the swallow offered apple and nutty sherry notes that melded with the Bonal and Ramazotti bitter notes, and it ended with an orange peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljzUI7xbT8qou3DmwjaTvYlg8PnosHeNZoJn9cPj0Vrk-xbAfRDUem2BjbtLV5pYdnpw_rkDnMVl6OLg2Wqz0VMlqJkwxtVHLyV_FnkHYIY76nnW8-WMSypDSQgnbZfWnqoarN8vss-H9/s320/chappe0684.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljzUI7xbT8qou3DmwjaTvYlg8PnosHeNZoJn9cPj0Vrk-xbAfRDUem2BjbtLV5pYdnpw_rkDnMVl6OLg2Wqz0VMlqJkwxtVHLyV_FnkHYIY76nnW8-WMSypDSQgnbZfWnqoarN8vss-H9/s800/chappe0684.jpg", "comment_count": 0 }, { "title": "bywater cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/06/bywater-cocktail.html", "published": "2015-06-04T18:09:00.002-04:00", "updated": "2024-08-16T09:52:12.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75", "year": 2007 }, "categories": [ "amer picon", "bitters (orange)", "bitters (Peychaud's)", "chartreuse", "falernum", "rum" ], "ingredients": [ "1 3/4 oz Aged Rum (Turkey Shore's Old Ipswich Tavern Style)", "3/4 oz Picon (Torani Amer) (*)", "1/2 oz Green Chartreuse", "1 tsp Falernum (Velvet)", "2 dash Peychaud's Bitters", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry.", "body_text": "1 3/4 oz Aged Rum (Turkey Shore's Old Ipswich Tavern Style)\n3/4 oz Picon (Torani Amer) (*)\n1/2 oz Green Chartreuse\n1 tsp Falernum (Velvet)\n2 dash Peychaud's Bitters\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a cherry.\n(*)\nPostnote 8/16/24:\nMore recent recipes such as in\nPunch\nhave this with Averna instead of Picon with everything else held the same but the falernum upped to 1/4 oz.\nPunch\nalso dated the original to 2007.\nA few Tuesdays ago, I turned to\nUnder the Table: A Dorothy Parker Cocktail Guide\nand spotted a drink recipe by Chris Hannah of Arnaud's French 75 in New Orleans called the Bywater. Chris described his recipe as, \"On a much smaller scale, I've thought of the neighborhoods of New Orleans like the boroughs of New York City. I've always compared New Orleans's Bywater to Brooklyn, so... I decided to create the Bywater Cocktail following the Brooklyn's direction. Swapping an aged rum for rye whiskey and falernum and Chartreuse for the maraschino, I came up with a balanced cocktail.\" What drew me to the combination besides always enjoying Hannah's craftsmanship was the pairing of Picon with Chartreuse which worked so well in Tom Schlesinger-Guidelli's\nJaguar\nat Eastern Standard; that drink which I tasted in 2007 was quite memorable for was the first stirred tequila drink that I had ever tried or even heard about.\nThe Bywater Cocktail greeted the senses with dark orange aromas. The orange notes continued on into the sip along with the rum and picon's caramel flavors, and the swallow offered funky rum and herbal notes with a caramel and spice finish. Indeed, Andrea commented that Chris Hannah \"undertands the poetry of Chartreuse.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSe1gAep_cWgYJ2wYBdKxU8gQMcwh_4PLlJ8RxFeA3EM-jb0Bdko-L8UMrplw40s4YBBFN2U9NcrDgMTcbnSJcvUlJeRaBsNyyz5pXoLS-ltPOMjddMIGa75UKTdcg8kRPYPBRURKP1sT/s320/bywater0687.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSe1gAep_cWgYJ2wYBdKxU8gQMcwh_4PLlJ8RxFeA3EM-jb0Bdko-L8UMrplw40s4YBBFN2U9NcrDgMTcbnSJcvUlJeRaBsNyyz5pXoLS-ltPOMjddMIGa75UKTdcg8kRPYPBRURKP1sT/s800/bywater0687.jpg", "comment_count": 0 }, { "title": "ortensia", "url": "https://cocktailvirgin.blogspot.com/2015/06/ortensia.html", "published": "2015-06-06T12:07:00.001-04:00", "updated": "2017-07-05T15:21:56.476-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Holly Roberts", "source": "Amalia", "year": 2008 }, "categories": [ "aperol", "punt e mes", "scotch" ], "ingredients": [ "1 oz Blended Scotch (Pig's Nose)", "1 oz Punt e Mes", "1 oz Aperol" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist.", "body_text": "1 oz Blended Scotch (Pig's Nose)\n1 oz Punt e Mes\n1 oz Aperol\nStir with ice and strain into a rocks glass with ice. Garnish with an orange twist.\nA few Tuesdays ago, I reached for\nFood & Wine: Cocktails 2008\nand spotted a great Negroni variation created by Holly Roberts then of Amalia in Manhattan. Overall, it appeared like a Scotch riff that fell between a\nContessa\nand a\nPatrician\n. Once prepared, the Ortensia gave forth an orange oil aroma that brightened the briny smoke nose. The sip was full of malt, grape, and hints of orange flavors, and it led into the swallow which mirrored the sip with Scotch and Punt e Mes's bitter notes with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT9blA4OFUAtR_U6NsxZloAw58rDBycAgk8JdbkM4BwzGCc4VsWeicMMeX52AeRaYcK1ipE8yypcc9mHS3NjEPx56kZnEs-ZDeB8U2B0hIxVoIOx6fYY29XqMQbZUBzMPNdAAmG9Qm7dX/s320/ortensia0690.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT9blA4OFUAtR_U6NsxZloAw58rDBycAgk8JdbkM4BwzGCc4VsWeicMMeX52AeRaYcK1ipE8yypcc9mHS3NjEPx56kZnEs-ZDeB8U2B0hIxVoIOx6fYY29XqMQbZUBzMPNdAAmG9Qm7dX/s800/ortensia0690.jpg", "comment_count": 0 }, { "title": "hillside", "url": "https://cocktailvirgin.blogspot.com/2015/06/hillside.html", "published": "2015-06-06T15:00:00.000-04:00", "updated": "2017-07-05T15:21:23.746-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "applejack", "bitters (orange)", "pineapple juice", "sherry" ], "ingredients": [ "2/3 Applejack (2 oz Laird's)", "2 dash Sherry (1/2 oz Lustau's East India Solera)", "2 dash Pineapple Juice (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Applejack (2 oz Laird's)\n2 dash Sherry (1/2 oz Lustau's East India Solera)\n2 dash Pineapple Juice (1/2 oz)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass.\nA few Thursdays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nand stumbled upon the Hillside. Since sherry and pineapple juice are a great pairing, this Algonquin-like number seemed worthy of a spin. In the glass, the Hillside proffered pineapple and nutty sherry aromas. The pineapple then filled the sip and was followed by apple and sherry notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYRS32cLCp4rX6Ka-JePneePNXHsm7fsFleCjJ9obzljqbhjgoEcmJa94TQqSDgnJfIFZk0YwXqbp3Sj7LwK7oM63HG9fkBLWFO8U7jUGWGzalSF67yxxkpSvmtTI2YjCHkd65D7vNagz/s320/hillside0691.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYRS32cLCp4rX6Ka-JePneePNXHsm7fsFleCjJ9obzljqbhjgoEcmJa94TQqSDgnJfIFZk0YwXqbp3Sj7LwK7oM63HG9fkBLWFO8U7jUGWGzalSF67yxxkpSvmtTI2YjCHkd65D7vNagz/s800/hillside0691.jpg", "comment_count": 0 }, { "title": "arrowhead limited", "url": "https://cocktailvirgin.blogspot.com/2015/06/arrowhead-limited.html", "published": "2015-06-09T14:58:00.000-04:00", "updated": "2017-07-05T15:20:57.654-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Damon Boelte", "source": "Grand Army Bar", "year": null }, "categories": [ "beer", "campari", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Sweet Vermouth (Dolin)", "1/2 oz Mezcal (Montelobos)", "1/2 oz Campari" ], "instructions": "Build in a Highball glass filled with ice. Add 3-4 oz IPA (Founder's All Day) and garnish with grapefruit slices.", "body_text": "1 oz Sweet Vermouth (Dolin)\n1/2 oz Mezcal (Montelobos)\n1/2 oz Campari\nBuild in a Highball glass filled with ice. Add 3-4 oz IPA (Founder's All Day) and garnish with grapefruit slices.\nA few Fridays ago, I turned to a beer cocktail recipe that I had spotted on the\nPunchDrink\nsite called the Arrowhead Limited. Damon Boelte crafted this mezcal Negroni riff at the Grand Army Bar in Brooklyn, and he named it after a train that used to run from Minnesota to Wisconsin several decades ago. Once prepared, the Arrowhead Limited shared with the senses a grapefruit aroma with hints of malt. On the palate, dry malt and grape notes on the sip gave way to mezcal, herbal, and citrus flavors on the swallow. Finally, the swallow ended with a smoke finish with lingering bitter notes. The drink overall reminded me of the more citrus juice-driven\nEnd of Days", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsxUo19DKV37EUuQv0ylmxLPfXZ7YZYKQkKcBLzzBCh89ljn0KFSq8PMDhLhDzU6riQsf8SuXwi4yOUAaZF6c4xdkCDiJ5L4RFvh0xhQ-7BziKJV4noa0t-zAUSpEI_Ig39gOxNlsMFyz/s320/arrowhead0693.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsxUo19DKV37EUuQv0ylmxLPfXZ7YZYKQkKcBLzzBCh89ljn0KFSq8PMDhLhDzU6riQsf8SuXwi4yOUAaZF6c4xdkCDiJ5L4RFvh0xhQ-7BziKJV4noa0t-zAUSpEI_Ig39gOxNlsMFyz/s800/arrowhead0693.jpg", "comment_count": 0 }, { "title": "puka punch", "url": "https://cocktailvirgin.blogspot.com/2015/06/puka-punch.html", "published": "2015-06-09T18:31:00.000-04:00", "updated": "2017-07-05T15:20:26.964-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Tiki-Ti", "year": 1961 }, "categories": [ "bitters (Angostura)", "falernum", "honey", "lime juice", "orange juice", "passion fruit syrup", "rum", "rum (white)" ], "ingredients": [ "1 oz Light Puerto Rican Rum (Don Q Gold)", "1 oz Gold Virgin Island Rum (Cruzan 2 Year Dark)", "3/4 oz Dark Jamaican Rum (Coruba)", "1 oz Lime Juice", "3/4 oz Orange Juice", "3/4 oz Passion Fruit Syrup (BG Reynolds)", "3/4 oz Honey Syrup", "1/4 oz Falernum (Velvet)", "1 dash Angostura Bitters" ], "instructions": "Blend with 8 oz crushed ice and pour into a large glass (shake with ice and strain into a large glass filled with crushed ice). Float 3/4 oz Lemonhart 151 Rum, and garnish with a cherry speared into a pineapple wedge and orange slice (sub lime peel \"grass\" for the pineapple).", "body_text": "1 oz Light Puerto Rican Rum (Don Q Gold)\n1 oz Gold Virgin Island Rum (Cruzan 2 Year Dark)\n3/4 oz Dark Jamaican Rum (Coruba)\n1 oz Lime Juice\n3/4 oz Orange Juice\n3/4 oz Passion Fruit Syrup (BG Reynolds)\n3/4 oz Honey Syrup\n1/4 oz Falernum (Velvet)\n1 dash Angostura Bitters\nBlend with 8 oz crushed ice and pour into a large glass (shake with ice and strain into a large glass filled with crushed ice). Float 3/4 oz Lemonhart 151 Rum, and garnish with a cherry speared into a pineapple wedge and orange slice (sub lime peel \"grass\" for the pineapple).\nThree Saturdays ago, I decided to participate in the Puka Punch Challenge. These regular Instagram-driven Tikifests focus on a single drink each time chosen by California bartender\nEl Nova\n. The Puka Punch was one that I had skipped over in Beachbum Berry's\nRemixed\nbecause it is quite the boozebomb. Luckily, I had assistance from my wife to split the damage, and it definitely felt like a Tiki Time Out after a busy Saturday night shift was in order.\nWhen I made this recipe created at the Tiki-Ti in Los Angeles cerca 1961, the garnishes contributed orange and cherry aromas to the dark caramel rum notes from the Lemonhart float. The garnish aromas did prepare the mouth for the fruity sip stemming from the lime, orange, and passion fruit flavors. Next, the medley of rum notes began the swallow that ended with honey and spice on the finish. Towards the end, the dark overproof Guyana rum began to dominate the profile as a solid punctuation mark to the Puka Punch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_gXuPXzg5bfZ3OAn5Y2LOGDWGlsqnJJ66dKVObTcq_MrBV30rbCYFULwHWyJpBw-ZJS2RhDZz9echBkHWo0EjrDxCO7maWqajXQk_bj_5OaI08fciqOdIb8CWGJQ76lxKXUGDOL1dyZa/s320/pukapunch0694.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_gXuPXzg5bfZ3OAn5Y2LOGDWGlsqnJJ66dKVObTcq_MrBV30rbCYFULwHWyJpBw-ZJS2RhDZz9echBkHWo0EjrDxCO7maWqajXQk_bj_5OaI08fciqOdIb8CWGJQ76lxKXUGDOL1dyZa/s800/pukapunch0694.jpg", "comment_count": 0 }, { "title": "boylan heights", "url": "https://cocktailvirgin.blogspot.com/2015/06/boylan-heights.html", "published": "2015-06-10T12:10:00.001-04:00", "updated": "2017-07-05T15:19:27.303-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alex Flynn", "source": "Foundation", "year": null }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "cognac", "cointreau", "quinquina" ], "ingredients": [ "1 1/2 oz Cognac (Foret Brandy)", "3/4 oz Bonal Gentiane Quina", "1/4 oz Cointreau", "1/4 oz Green Chartreuse", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist. ShakeStir", "body_text": "1 1/2 oz Cognac (Foret Brandy)\n3/4 oz Bonal Gentiane Quina\n1/4 oz Cointreau\n1/4 oz Green Chartreuse\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nAfter the Puka Punch, I turned to a recipe that I had spotted on\nShakeStir\ncalled the Boylan Heights. Alex Flynn of Foundation in Raleigh, North Carolina, crafted this brandy-based,\nBrooklyn\n-inspired cocktail and named it after one of the neighborhoods in Raleigh. Instead of a Brooklyn, the combination reminded me more of the\nProspector\nwith Bonal here instead of crème de cacao.\nThe Boylan Heights's orange twist brightened the grape and hints of herbal aroma. The grape from the Bonal continued on into the sip, and this was chased by brandy richness and Bonal's bitter elements. Finally, the drink ended with Cointreau's orange, Green Chartreuse's herbal, and Angostura's spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTc4W7LbxYsW5UYgpJNn9nwQNUyNcZWxruTOBx7sWsPba9Wx9XrBm7aUMUz9iEJMZhXRvsjgyCohoa1N6EUn6DewQeVuaZAiEXa0cCH2X5dwzs-YUuzKFMf11U7pEmRTmGWQa59wdHNDz/s320/boylan0696.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTc4W7LbxYsW5UYgpJNn9nwQNUyNcZWxruTOBx7sWsPba9Wx9XrBm7aUMUz9iEJMZhXRvsjgyCohoa1N6EUn6DewQeVuaZAiEXa0cCH2X5dwzs-YUuzKFMf11U7pEmRTmGWQa59wdHNDz/s800/boylan0696.jpg", "comment_count": 0 }, { "title": "hubba hubba (and :: the story of hub punch ::)", "url": "https://cocktailvirgin.blogspot.com/2015/06/hubba-hubba-and-story-of-hub-punch.html", "published": "2015-06-11T17:14:00.001-04:00", "updated": "2019-07-14T13:12:23.747-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "bitters (orange)", "lime juice", "rum", "sherry", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCVII) was picked by Stuart Putney of the\nPutneyFarm\nblog. The theme he chose was \"Hometown Hooch,\" and he elaborated on the theme with his description of, \"One of the best recent developments in the world of cocktails and spirits is the reemergence of regional, craft distillers. And we say 'reemergence' because 100+ years ago, before the twin scourges of Prohibition and\nvirtual monopolization\n'industrialization,' distilling was often a truly local endeavor. Not so long ago, if you wanted some booze, it was often made in your neighborhood and for the tastes of the locals. Sadly, for a few generations, that wasn't the case... But, quite happily, those days are back... There are literally hundreds of local and regional distillers making some seriously tasty spirits... and now is the time for our monthly online cocktail party to send them some love. Your quest is simple. Create a new cocktail, or refashion a classic, using your favorite 'hometown hooch'… A little local flavor or history on your 'hometown hooch' is very welcome.\"\nWhile I thought of local rum producers like\nPrivateer\nand\nOld Ipswich a/k/a Turkey Shore\nand local gin producers like\nGrandTen\n, I have already covered those distilleries via tours (see links) and written about their products a bunch here. Pondering the concept of \"hometown hooch\" made me recall a bottle I found at a local antiques mart back in\nMarch of 2013\nfor a spirit made locally back in the late 19th century, namely Hub Punch. The two other parts of the above label read:\nBoston, May 1, 1879.\nAt the earnest solicitation of a number of our hotel patrons and personal friends we have decided to offer our Rum and Brandy Punch in bottles, an article that has a most excellent reputation, having been originally prepared by our senior member, July 4th, annually. -- C.H. Graves & Sons.\nThe foreign liquors and cordials forming the component parts of the Hub Punch are of our importation, and guaranteed strictly pure. To warrant genuineness see that our autograph label is over each cork, under tin foil capsule. Set the Punch on ice one hour before using, and on opening, use half water or lemonade. -- C.H. Graves & Sons.\nFast forward several months, and I received an email from Will Willis of Bully Boys Distillery here in Boston asking for permission to recreate Hub Punch. While I did unsuccessfully throw the idea to another distiller shortly after I found the bottle, I had completely forgotten about this find. As described in\nMise Magazine\nand\nBoston Magazine\n, there was a link between the Bully Boys brothers and myself -- namely, bartender and writer for\nBostonApothecary\nStephen Shellengberger. Stephen found my find too intriguing to let drop and forwarded the concept to Dave and Will Willis. Of course I gave them my blessing to recreate the stuff and was flattered that they would even consider asking me (much less namedrop Stephen and me in interviews).\nWhile the bottled Hub Punch was made in Boston, the original recipe stemmed from upstate New York despite Boston being known as the \"Hub.\" The old Hub House in Thousand Island, New York, was the debaucherous hotel, dance hall, and bar that served this punch in the 1870s and 1880s. The recipe was attributed to Bart Keether, a bartender from Oswego, New York. Luckily, the Graves distillery decided to produce a bottled version of the punch, for the Hub House burned down soon after in 1883. Despite the bounty of ads for the bottled punch in newspapers and magazines of the day, there was no record of the flavor profile of the original or bottled versions. The Willis brothers decided to work backwards using what little clues they had. They assessed the flavor and sweetness balance of the bottled version by how it was supposed to be drank (see second half of the label transcription above). And an advertisement they found gave hints about the fruit component involved. They decided to utilize classic orange and lemon peels in a rum base and take their own direction with raspberries. They also mixed in an assortment of herbs and spices of which I recall tasting a hint of anise. Yes, fast forward a few more months, and Will Willis was at my bar at Russell House Tavern with a prototype. I tinkered with it and discovered that it was no drop-in for Kronan Swedish Punsch but that it would work well in drinks in the same vein as perhaps St. George's Raspberry Liqueur. I am not sure if the Hub Punch they later brought to market was all that different from my prototype bottle, but I have to assume that it is pretty close.\nWhen deciding what to do with the cordial for this event, I turned to the\nOnTheBar\napp's recipe database and found one from bartender Tom Hardy from Saloon here in Somerville, MA, called the Hubba Hubba.\nHubba Hubba\n• 1 oz Bully Boy Hub Punch\n• 3/4 oz Manzanilla Sherry (Lustau Dry Amontillado)\n• 3/4 oz Lime Juice\n• 1/2 oz Appleton Estate Rum (Smith & Cross)\n• 1/2 oz Simple Syrup\n• 2 dash Orange Bitters (Regan's)\nShake with ice and strain into a coupe glass. Garnish with a lime wheel.\nLacking both manzanilla and fino sherry at home, I opted for amontillado which seemed like it would work well with the fruit flavors here as well as be about as dry. And for a rum, I opted for a more funky-flavorful Jamaican rum, namely Smith & Cross, instead of Appleton. Once prepared, the Hubba Hubba offered a lime and raspberry aroma. The lime and berry notes continued on into the sip along with the sherry's grape. Finally, the swallow began with funky rum and dark cassis-like flavors from the nutty sherry and the punch.\nSo thank you to Stuart for picking the theme and running the show once again, and thanks to the rest of Mixology Monday for paying tribute to their hometown heroes and playing along with this event. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObUk4dar936lEiJjfIkczSZUIPEjFiG1KOsZAtKr07jOL-Wh15KUPDYpkf7xB0ZHNPN56Tippte65r5_nNAeWNviXSlKWEe9VwLz7P0qwYaWdNtg2nopKBB2s6W8bB9KFWplDROTp9zqD/s320/mxmo_hometown.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9txkvKyh4wtY7EunbydqjahHr-nK0GeUZLouAMjfAExXxxaCFs-krFbXKvXNgmwGtmLrijhFs0BU6jkdnFSuu8yB2IEb3dPDnk82aWua7RffiDEotERAfgUbfdc92zL08E7m0riIoDOWf/s320/hubpunch308.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q_FI4JamVsCzVAQUBJJJlOKLoFUOItBlnUSTVvt9JLsRepUN90BffLBFsrS4GsDkUQ1d9Dv6PKkXUk5LiWkegrBYso61lr5-6K8bzqMHT_Bigt6ZW3ozXyaZ3AZVA2dclNnPft2B0HYL/s320/hubbahub0717.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObUk4dar936lEiJjfIkczSZUIPEjFiG1KOsZAtKr07jOL-Wh15KUPDYpkf7xB0ZHNPN56Tippte65r5_nNAeWNviXSlKWEe9VwLz7P0qwYaWdNtg2nopKBB2s6W8bB9KFWplDROTp9zqD/s800/mxmo_hometown.jpg", "comment_count": 2 }, { "title": "zebratail", "url": "https://cocktailvirgin.blogspot.com/2015/06/not-weed.html", "published": "2015-06-12T12:59:00.000-04:00", "updated": "2017-07-05T15:17:10.491-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "bitters (Angostura)", "bitters (orange)", "madeira", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Blandy's 5 Year Sercial Madeira", "1 1/2 oz Dolin Dry Vermouth", "1 dash Angostura Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.", "body_text": "1 1/2 oz Blandy's 5 Year Sercial Madeira\n1 1/2 oz Dolin Dry Vermouth\n1 dash Angostura Bitters\n1 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail glass. Twist a lemon peel over the top and discard.\nWhen we put a \"Low Octane\" section on the Loyal Nine cocktail menu, I was asked for the recipe to a preprandial drink that got raved about from the few guests that I served it to. That cocktail was a riff on the classic\nBamboo\nthat utilized dry madeira instead of dry sherry. While most Bamboos are fino-based, I prefer mine with an amontillado or oloroso sherry, so swapping to a dry madeira like Sercial seemed like a decent substitution to my palate. For a name, we started riffing on bamboo-like names. I did suggest Cattail, but that name had already been taken. Since the menu needed to be printed for the evening, I opted for the best suggestion of the moment -- the \"Not a Weed.\" Punting on the name did not pay off, and changing the name to another reed-like plant, namely the Zebratail, increased this aperitif's sales. Zebratail also made a little of sense since the island of Madeira is right off the coast of Africa.\nOnce prepared and served here in one of my favorite glasses here at work, it presented a lemon oil aroma over the madeira's grape notes. A dry, acid crisp sip was not thin like the classic Bamboo but contained a decent bit of mouthfeel. Finally, the swallow presented a creamy grape flavor with a spice-driven finish. Overall, the Zebratail was still solidly in the aperitif camp but with a more complex flavor profile due to the madeira substitution.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0PqFhV2OrceNHJBRQj2ScMQzq7CiEKdS_EetudvV4_fHp4FVKOiHYUUS2JR_6nJxfpSvSoOwdU9fZo45kPhrUVnk4of5tREun-TT_b9XgSG4j5onnZqdvZm_RsBoNxdHE8qJewHf7Sz8/s320/notaweed.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0PqFhV2OrceNHJBRQj2ScMQzq7CiEKdS_EetudvV4_fHp4FVKOiHYUUS2JR_6nJxfpSvSoOwdU9fZo45kPhrUVnk4of5tREun-TT_b9XgSG4j5onnZqdvZm_RsBoNxdHE8qJewHf7Sz8/s800/notaweed.jpg", "comment_count": 1 }, { "title": "take a minute", "url": "https://cocktailvirgin.blogspot.com/2015/06/take-minute.html", "published": "2015-06-14T12:59:00.001-04:00", "updated": "2017-07-05T15:16:26.507-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alex Homans", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "curacao", "cynar", "lillet", "pimm's no. 1" ], "ingredients": [ "1 1/2 oz Cocchi Americano", "3/4 oz Pimm's No. 1", "1/2 oz Cynar", "1/4 oz Pierre Ferrand Dry Curaçao" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 1/2 oz Cocchi Americano\n3/4 oz Pimm's No. 1\n1/2 oz Cynar\n1/4 oz Pierre Ferrand Dry Curaçao\nStir with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nA few Sundays ago, I stopped into Backbar on the way home from my shift for Alex Homans was the guest bartender that night. The bar's drink of the day was Alex's Take a Minute; he described the concept as something he created for when people are out drinking and want to continue their night, so something with lots of low proof ingredients to recalibrate is needed. This\nshim\n(or low proof cocktail) intrigued me for I recall how well a slight amount of Cynar worked in the\nFox Hunt\n(and despite my need for something more in line with uncalibrating my night after getting off work).\nThe Take a Minute shared a lemon aroma that gave way to a light, citrussy wine sip. The swallow though was full of strawberry and earthy bitter flavors ending in an orange peel swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AwMaycYFihycwmV00_g_lbiFu28OehrxQWJrbBd7wrlXHC7RbwGlv1horJ2DalzXuHqvepQMdEy4_jMvq-3PeqC0Jeqv1t886S8Nf1xoSy2nh4BbEaclRAdQW2yBKjK6zd4KTWcUvCO3/s320/takemoment0698.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AwMaycYFihycwmV00_g_lbiFu28OehrxQWJrbBd7wrlXHC7RbwGlv1horJ2DalzXuHqvepQMdEy4_jMvq-3PeqC0Jeqv1t886S8Nf1xoSy2nh4BbEaclRAdQW2yBKjK6zd4KTWcUvCO3/s800/takemoment0698.jpg", "comment_count": 0 }, { "title": "joie de julep", "url": "https://cocktailvirgin.blogspot.com/2015/06/joie-de-julep.html", "published": "2015-06-15T11:33:00.003-04:00", "updated": "2017-07-05T15:15:46.911-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "Corey Bunnewith", "source": "Stir Your Soul", "year": 2010 }, "categories": [ "bitters (Peychaud's)", "chartreuse (green)", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt)", "1/2 oz Simple Syrup", "1/4 oz Green Chartreuse", "1/4 oz Lemon Juice", "1 dash Peychaud's Bitters" ], "instructions": "Muddle 4 mint leaves in the lemon juice in a Julep cup. Add the rest of the ingredients and ice, stir to mix and chill, and garnish elaborately with mint sprigs. Stir Your Soul", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt)\n1/2 oz Simple Syrup\n1/4 oz Green Chartreuse\n1/4 oz Lemon Juice\n1 dash Peychaud's Bitters\nMuddle 4 mint leaves in the lemon juice in a Julep cup. Add the rest of the ingredients and ice, stir to mix and chill, and garnish elaborately with mint sprigs.\nIn mentally preparing for Tales of the Cocktail this July, I reached for the\nStir Your Soul\nrecipe book from Tales of 2010. There, I spotted the Joie de Julep which placed second in the official 2009 cocktail competition for the best Julep. The recipe was created by Boston's own Corey Bunnewith then of Drink, but by the time the book had come out, he was already the bar manager at Coppa. First place that year though was Maksym Pazuniak of the Cure and Rambla with the Creole Julep. Regardless, it was time to delve into the mint patch and bring back some fresh specimens.\nThe Joie de Julep presented a grand mint bouquet to the nose especially with the short straw in use. Lemon and malt on the sip shared a decent mouthfeel, and this led into rye whiskey, mint, and herbal notes from the Chartreuse on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjp1m64j8i4jWDBWJ4ZVqx1fXpIJ4IMN_N6MY-1Y-wxjLbOAev6nBK85EVzC3ql6uSZcWp65MuiIlTIw2Qjkxe05gKZay36N7n4ws4u9dO5wb4888XAdqfV1Sul1gj-DFdnF6kwNj269K/s320/joiejulep0699.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjp1m64j8i4jWDBWJ4ZVqx1fXpIJ4IMN_N6MY-1Y-wxjLbOAev6nBK85EVzC3ql6uSZcWp65MuiIlTIw2Qjkxe05gKZay36N7n4ws4u9dO5wb4888XAdqfV1Sul1gj-DFdnF6kwNj269K/s800/joiejulep0699.jpg", "comment_count": 0 }, { "title": "amaro di cocco", "url": "https://cocktailvirgin.blogspot.com/2015/06/amaro-di-cocco.html", "published": "2015-06-16T12:51:00.002-04:00", "updated": "2017-07-05T15:15:18.829-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "campari", "pineapple juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Appleton 12 Year Rum", "3/4 oz Pineapple Juice", "3/4 oz Campari", "3/4 oz Cinzano Sweet Vermouth", "3/4 oz Coconut Cream" ], "instructions": "Shake with ice and strain into a white wine glass. Fill with crushed ice, float 1/4 oz Hamilton's Jamaican Blackstrap Rum, and add straws.", "body_text": "1 oz Appleton 12 Year Rum\n3/4 oz Pineapple Juice\n3/4 oz Campari\n3/4 oz Cinzano Sweet Vermouth\n3/4 oz Coconut Cream\nShake with ice and strain into a white wine glass. Fill with crushed ice, float 1/4 oz Hamilton's Jamaican Blackstrap Rum, and add straws.\nThe Thursday before Negroni Week began, I stopped into No. 9 Park and found a seat in front of bartender Ryan Lotz. Ryan mentioned that he had a fresh housemade coconut cream, but that did not fully pique my interest until he continued on to say that it was in their Negroni Week special!? Ryan merged a Kingston or rum Negroni with a Piña Colada, and I could not say no to that concept. It also reminded me greatly of a\nJungle Bird\nwith the addition of vermouth and coconut. However, it lacked a name at the time though and Piña Negrada was my favorite with Noce di Cocco being where the house was leaning; when the menu launched though, it appeared as Amaro di Cocco.\nOn the nose, the blackstrap molasses and funky Jamaican rum notes joined hints of pineapple. The thick sip gave forth caramel, coconut, and pineapple flavors, and this led into the rum, Campari, and pineapple swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RrH3bDBQ0bA-C7mB63I8136Y4gql4BBZod-GMxry12zqP_ra9OL6TUk0ZTeJqlCY884enJXMd2a-X6yy5lBnJCUKWYNkCcgrb32d4yiIIZV5E4N34RojFy__Eo1tLy8FW3F03R4bBObI/s320/pinanegrada0701.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RrH3bDBQ0bA-C7mB63I8136Y4gql4BBZod-GMxry12zqP_ra9OL6TUk0ZTeJqlCY884enJXMd2a-X6yy5lBnJCUKWYNkCcgrb32d4yiIIZV5E4N34RojFy__Eo1tLy8FW3F03R4bBObI/s800/pinanegrada0701.jpg", "comment_count": 0 }, { "title": "riviera di ponente", "url": "https://cocktailvirgin.blogspot.com/2015/06/riviera-di-ponente.html", "published": "2015-06-17T09:47:00.001-04:00", "updated": "2017-07-05T14:37:23.583-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "absinthe", "amaro", "bitters (Angostura)", "lime juice", "rum", "simple syrup (cinnamon)", "st. germain" ], "ingredients": [ "1 1/2 oz Plantation Barbados 5 Year Rum", "1/2 oz Lemonhart 151 Rum", "1/2 oz Amaro Ramazzotti", "1/2 oz St. Elder Elderflower Liqueur", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice", "6 drop Absinthe", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a tulip glass filled with crushed ice. Garnish with a paper umbrella, cherry, lime wheel, and mint sprigs, and add a straw.", "body_text": "1 1/2 oz Plantation Barbados 5 Year Rum\n1/2 oz Lemonhart 151 Rum\n1/2 oz Amaro Ramazzotti\n1/2 oz St. Elder Elderflower Liqueur\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\n6 drop Absinthe\n2 dash Angostura Bitters\nShake with ice and strain into a tulip glass filled with crushed ice. Garnish with a paper umbrella, cherry, lime wheel, and mint sprigs, and add a straw.\nI continued on with the Italian Tiki theme at No. 9 Park with the Riviera di Ponente. Bar manager Ryan Lotz explained that this was the first drink that he had on the menu and that previous bar manager Ted Kilpatrick had named it. Once prepared, the drink's garnishes contributed lime and mint notes. The lime continued on into the sip where it mingled with the caramel notes from the two rums and the amaro. Most of the rum notes came out in the swallow though along with cinnamon, floral, and spice flavors. Over time as the ice melted, the cinnamon notes decreased and the elderflower ones took a bit more dominance in the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYlJkKK0iVf7xXPtvsy5etI-HxNYlTot6rrfW-T7Vb2hMAtQYUE4ru90nwkG700z7lbTQT719Vf9afj35BkFCaXmNh9JycJB8acVyF2atoHzR_QAs_IDpBn9ZilREVM7tfqIXe8a6GMXr/s320/riviera0702.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYlJkKK0iVf7xXPtvsy5etI-HxNYlTot6rrfW-T7Vb2hMAtQYUE4ru90nwkG700z7lbTQT719Vf9afj35BkFCaXmNh9JycJB8acVyF2atoHzR_QAs_IDpBn9ZilREVM7tfqIXe8a6GMXr/s800/riviera0702.jpg", "comment_count": 0 }, { "title": ":: boston cocktail allstars - tom schlesinger-guidelli ::", "url": "https://cocktailvirgin.blogspot.com/2015/06/boston-cocktail-allstars-tom.html", "published": "2015-06-18T15:48:00.000-04:00", "updated": "2017-07-05T15:13:51.266-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "tom schlesinger-guidelli", "source": "eastern standard", "year": null }, "categories": [ "*bostoncocktailallstars" ], "ingredients": [ "1. The" ], "instructions": null, "body_text": "In conversations of late, I have been discussing various Boston bartenders and their contributions to the Boston cocktail scene that still hold weight in the modern day mixology world. One name that kept popping up was Tom Schlesinger-Guidelli who has graced the bars of Eastern Standard, Craigie on Main, and to some degree Island Creek Oyster Bar. Since Tom was my first craft bartender back in June 2007, he has set the bar for what hospitality and drink craftsmanship can be, and it seemed like a good place to start this series. I figured that a 5 drink or so retrospective might be a fitting tribute to these Boston Cocktail Allstars.\n1. The\nJaguar\nVery few people were mixing with tequila in Boston back in 2007 save for various Margarita variations and the like. Everything was shaken and laden with citrus fruit to dull the edge of the spirit. A stirred tequila drink? Unheard of. Balancing it with bitter and herbal liqueurs? Sure, if it's 2012, but 5 years prior to that? The secret of this drink was how well the edges of tequila and Green Chartreuse were soothed over by the caramel-dark orange richness of Amer Picon. This drink opened my eyes to what agave spirits could offer, and how blessed Boston was back then with our unearthed stash of Amer Picon that Eastern Standard luckily did not buy up the whole of (I still have most of my one liter bottle from that discovery).\n2. The\nProspect Park\nI remember drinking many of these in Eastern Standard's gorgeous coupe glasses (as well as\nHoskins\nwhich was created by then New Orleans blogger Chuck Taggart). The recipe might have been one of the first famous Manhattan variations to come out of our city, and it showcases our inexplicable love of Maraschino liqueur. I have heard the drink described once as an Aperol-stretched (or -softened)\nRed Hook\nwhich could explain why the balance works so wonderfully. Moreover, I have recently had good luck switching this rye-based formula to both brandy and aged rum with great success showing how timeless and versatile the base structure is.\n3. The\nNorthern Lights\nIn late 2008, Tom crossed the river and helped Tony Maws transition across town from Craigie Bistro to Craigie on Main. I recall how difficult it was to score a seat in the bar or lounge back then for this level of craftsmanship was novel on this side of the Charles River. The Northern Lights was what Tom created on his brief hiatus from the stick, and was inspired by drinking with friends in Wesport, MA, under the stars. One of the Northern Lights' secret weapons was the hot new St. Germain, but it was balanced by smoke and pine notes from Scotch and another new ingredient, Douglas Fir eau de vie, respectively. The third hot ingredient in the mix was the Bittermen's Tiki Bitters. Seven ingredients in all that tie together gracefully.\n4.\nJerez Flip\nMy first egg drink was served to me by Tommy, well because I told him that I was a little scared of egg drinks. That was back at Eastern Standard, and I do remember that it was based off of a Vieux Carré with different proportions. At Craigie on Main, there was no shortage of Flips either. While the\nFlorentine Flip\nalmost got the spot here, the Jerez Flip won out for it focused on sherry which was rather novel and hip back then. While I would have to give the nod to Misty Kalkofen for bringing sherry to the forefront of Boston mixology, the ingredients in this drink complemented the sherry rather elegantly.\n5.\nPirate's Revenge\nAfter Craigie on Main, Tom stepped back from the bar to assume a more managerial position at Island Creek Oyster Bar. Yet, he was not able to stay away from tinkering with recipes though. The Pirate's Revenge was something that he and Vikram Hedge came up with -- a four equal parter with a few dashes of something extra that has the feel of something Sam Ross would come up with.\nThese recipes do show but one side of Tom; the other being the hospitality side. While I do remember the first conversations we had with him back in 2007 about pastis brands and how he took the time to talk to us throughout the night despite the full bar on an early Saturday evening, one story stands out in my head about what TSG hospitality was about. It involved the Espresso Martini... and two incredulous women doubting that Eastern Standard could make a good one. Tom handled their attack with grace and explained lovingly how the house Espresso Martini was made with such poetry that I was even tempted to get one. I recall how the two women looked at each other and nodded, and then ordered probably the best\nEspresso Martini\nthey have ever tasted. Perhaps due to the ingredients and thought behind it, but most definitely because someone took the time to treat their inquiry as seriously as a discussion of Islay Single Malt Scotches or rare amari on the shelves. And that is what has helped define what Boston hospitality is all about. And personally, thinking back to when I was making drinks at home and doubted my wife (then girlfriend) that there were bars out there making drinks like I was doing at home, Tom was the one that guided me across that threshold. So cheers to TSG!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdhiJLt1x3XSTUQrgF73h_MTQzZDVMVefu3i74_zfDC6AwGHEaqQMqKdQmjZdRKLAHfQAuU3UHKSJ80bKmthT8TotD8M4RwzbCZgi2UhTPJM08sfNUY4RnwvMnzuvBscqRDAXky96HmCn/s320/tsg_bartender.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwf20e1_aUmESsT6qCcKH-AU-2d0ZGKg_RDqQfBD4UHVCHX5K3NTreMp6pgqHAtxRy3gy4AA0M4Ax5swJTgpTE8LqJSkWA3fqJxfgfKBiTHrVdcDRUExSUaDs1S8xM-ELT2XXHs3f82Dj/s320/northernlights724.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONQ4uSgURSvisAdq1k-luc7Smeb967akFC1LnVOLIAOhOme7_PklKuZ7coO3EMyT71XiMzVPXwyy6kAN14kfEOtKIXMgX53q2nQPafALlpZt886KS2IiSE94VxfvGNVvpJOrHYlLaLofX/s320/piratesrevenge1150.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdhiJLt1x3XSTUQrgF73h_MTQzZDVMVefu3i74_zfDC6AwGHEaqQMqKdQmjZdRKLAHfQAuU3UHKSJ80bKmthT8TotD8M4RwzbCZgi2UhTPJM08sfNUY4RnwvMnzuvBscqRDAXky96HmCn/s800/tsg_bartender.jpg", "comment_count": 0 }, { "title": "javari mai tai", "url": "https://cocktailvirgin.blogspot.com/2015/06/javari-mai-tai.html", "published": "2015-06-18T16:31:00.000-04:00", "updated": "2017-07-05T15:10:52.883-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cachaça", "cointreau", "lime juice", "orgeat", "pisco" ], "ingredients": [ "1 oz Cachaça (Seleta Gold)", "1 oz Pisco (Macchu Pisco)", "3/4 oz Lime Juice", "1/2 oz Orange Liqueur (Van der Hum)", "1/2 oz Orgeat (BG Reynolds)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a spent half lime shell and mint sprigs.", "body_text": "1 oz Cachaça (Seleta Gold)\n1 oz Pisco (Macchu Pisco)\n3/4 oz Lime Juice\n1/2 oz Orange Liqueur (Van der Hum)\n1/2 oz Orgeat (BG Reynolds)\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a spent half lime shell and mint sprigs.\nAbout 3 weeks ago, after participating in the\nPuka Punch\nChallenge, I was game to try the next Instagram-driven Tiki-themed event. That theme was for the Mai Tai. Instead of following the ingredients to the letter (and island) as I did in the Puka Punch, I decided to move beyond the classic rum-based Mai Tai. Recapping the variations that I have had, there were the tequila\nPinky Gonzalez\n, whiskey\nBluegrass Mai Tai\n, fortified wine\nSherry Mai Tai\n, rum and mezcal\nTia Mia\n, and bitters\nStormy\nand\nBitter\nMai Tais. And there was also the Nuclear Daiquiri cocktail-based\nBikini Atoll\n, so there was a lot of ground already covered. In thinking of what might work well with lime juice and the other ingredients, I remembered a pisco and cachaça pairing I did in the\nLoreto Swizzle\nwhere the funky grape flavors of one spirit complemented the funky grassy flavors of the other. Therefore, I concocted the Javari Mai Tai named after the river valley separating Peru and Brazil.\nThe Javari Mai Tai began with mint aromas from the garnish. Lime and orange notes on the sip stayed true to the Mai Tai feel. The swallow though was grassy, earthy, nutty, and funky with a tart lime finish. Overall, the combination was a win, and it was not too distant from many rhum agricole-containing Mai Tai concepts out there. Depending on the pisco, the drink could take an earthier or a more floral direction as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNbz3KXZMMw5r1PTQ2M7pTAkm_o1b_K4W-3NDmrZfvFXexraCk0HUJU4H6Vm6PmcYDUgMORFcUOgJtFx8nghfMU91FZxz3-qiz6cCRaEnGl09eAYONsZquKlwIJRNe_caWDL4MJ0-9S2i/s320/javari0705.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNbz3KXZMMw5r1PTQ2M7pTAkm_o1b_K4W-3NDmrZfvFXexraCk0HUJU4H6Vm6PmcYDUgMORFcUOgJtFx8nghfMU91FZxz3-qiz6cCRaEnGl09eAYONsZquKlwIJRNe_caWDL4MJ0-9S2i/s800/javari0705.jpg", "comment_count": 0 }, { "title": "franklin square", "url": "https://cocktailvirgin.blogspot.com/2015/06/franklin-square.html", "published": "2015-06-19T12:11:00.000-04:00", "updated": "2017-07-05T15:10:23.363-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "pineapple juice", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Old Overholt)", "1/3 Sweet Vermouth (3/4 oz Dolin)", "2 dash Pineapple Juice (1/2 oz)", "1 dash Picon (1/4 oz Torani Amer)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Rye (1 1/2 oz Old Overholt)\n1/3 Sweet Vermouth (3/4 oz Dolin)\n2 dash Pineapple Juice (1/2 oz)\n1 dash Picon (1/4 oz Torani Amer)\nShake with ice and strain into a cocktail glass.\nA few Saturdays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Franklin Square in the whiskey section. The Franklin Square seemed like a Liberal or Monahan Cocktail accented with pineapple juice which seemed like an intriguing concept. Once mixed, the drink offered a rye aroma with a dark fruity note. Malt and grape on the sip were complemented by the Picon's caramel, and the swallow rounded things off with rye, pineapple, and dark orange flavors. Indeed, the Franklin Square came across like a darker, sweeter Algonquin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-l42tQ9KSo50EPet3-_SuhVgyYGw59leg0xNVJVc_tMaMAHtbtLNIKqwJL8gislD3DUZuJqaPWsDOQA7vcwk7y-qcWqQtQXgHrp5gBjlpMT7Z6toMRWfdbnJLd4V2QOGy0TlSmgM4dZV/s320/franklinsq0706.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-l42tQ9KSo50EPet3-_SuhVgyYGw59leg0xNVJVc_tMaMAHtbtLNIKqwJL8gislD3DUZuJqaPWsDOQA7vcwk7y-qcWqQtQXgHrp5gBjlpMT7Z6toMRWfdbnJLd4V2QOGy0TlSmgM4dZV/s800/franklinsq0706.jpg", "comment_count": 0 }, { "title": "chocolate negroni", "url": "https://cocktailvirgin.blogspot.com/2015/06/chocolate-negroni.html", "published": "2015-06-19T12:23:00.000-04:00", "updated": "2017-07-05T15:09:56.180-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Bayswater Brasserie", "year": 2009 }, "categories": [ "campari", "creme de cacao", "gin", "punt e mes" ], "ingredients": [ "1 1/2 oz Gin (Bluecoat)", "1 oz Campari", "3/4 oz Punt e Mes", "1/2 oz White Crème de Cacao (Marie Brizard)" ], "instructions": "Stir with ice and strain into a rocks glass filled with ice. Garnish with an orange twist. Stir Your Soul", "body_text": "1 1/2 oz Gin (Bluecoat)\n1 oz Campari\n3/4 oz Punt e Mes\n1/2 oz White Crème de Cacao (Marie Brizard)\nStir with ice and strain into a rocks glass filled with ice. Garnish with an orange twist.\nThree Sundays ago, I reached for the\nStir Your Soul\nrecipe book from Tales of the Cocktail 2010, and I found a great recipe to kick off the official start of Negroni Week -- namely, the Chocolate Negroni. The recipe was crafted at the Bayswater Brasserie in Sydney, Australia, and was featured in \"The World's Biggest Bar Crawl\" event at Tales in 2009. Since subbing Punt e Mes for sweet vermouth is my usual call when I request Negronis, this drink seemed right up my alley. In addition, the crème de cacao in the Punt e Mes Negroni made me wonder if it would work as well as in the Punt e Mes Manhattan, the\nConey Island\n.\nThe orange twist over the Chocolate Negroni contributed greatly to the drink's bouquet. The Punt e Mes' grape led off the sip, and the swallow was a familiar trio of gin, Campari, and Punt e Mes bitter notes. True to its name, the chocolate reared itself on the finish and pleasantly built up over successive swallows.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLhBj5XyY0Do0mArnOaBkrEiWtTTaAjZY59cBnWk4q-T93ioUJbsAkq0NyjFj_TY9WPBiH_T-SdHZKIfopZxgU9r0Kqfgm_uYf7G-xtbBERs9tKIptyYqvrmo7PiBeJMrveXuQP2_qE_v/s320/chocolatenegroni0708.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLhBj5XyY0Do0mArnOaBkrEiWtTTaAjZY59cBnWk4q-T93ioUJbsAkq0NyjFj_TY9WPBiH_T-SdHZKIfopZxgU9r0Kqfgm_uYf7G-xtbBERs9tKIptyYqvrmo7PiBeJMrveXuQP2_qE_v/s800/chocolatenegroni0708.jpg", "comment_count": 0 }, { "title": "peacefield", "url": "https://cocktailvirgin.blogspot.com/2015/06/peacefield.html", "published": "2015-06-20T12:53:00.003-04:00", "updated": "2024-09-01T11:54:32.591-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Sage", "source": "the Townshend", "year": null }, "categories": [ "#other", "chartreuse (green)", "lime juice", "pineapple juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Plantation 3 Star White Rum", "3/4 oz Pineapple Juice", "1/2 oz Green Chartreuse", "1/2 oz Lime Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a large glass filled with cracked ice. Garnish with mint leaves and add straws.", "body_text": "1 oz Plantation 3 Star White Rum\n3/4 oz Pineapple Juice\n1/2 oz Green Chartreuse\n1/2 oz Lime Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a large glass filled with cracked ice. Garnish with mint leaves and add straws.\nA few Tuesdays ago, I ventured down the Red Line to get to Quincy Center for a visit to the Townshend. When I was greeted by bartenders Sage and Devin Adams, I was surprised to learn that they had only been open for two weeks. I had not been tracking on the time line buzz but made my decision that night because Sage had checked in via the OnTheBar app when I was looking for ideas for the evening. For a first drink, I asked Sage for the Peacefield. Sage explained that the drink was named after the home and farmstead of John Adams and later John Quincy Adams located not too far from the restaurant. The rum base seemed natural for the recipe as the oldest part of the house was built by someone involved in the rum industry from Jamaica.\nThe Peacefield's mint garnish contributed greatly to the aroma. Lime and a vague fruitiness from the pineapple filled the sip, and the swallow was a combination of the rum, the rest of the pineapple notes, and the Green Chartreuse's herbal elements. Overall, the Peacefield reminded me of a cacao-less\nPago Pago\n, and the presentation was just as enjoyable as the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPn2naFrXrLZZHcYY9cZ4dSQhpaktk9-pB8juA5WppJ_xm58s8dAYPRaoUNKjXd_gIAWXvEDf3OttVQ4pIhQCQ-JTcz5pq7yg7Ys8Np9cqFp7Jtjc73dSKgd3DvolE3z7hyzh_wszmwnY/s320/peacefield0710.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPn2naFrXrLZZHcYY9cZ4dSQhpaktk9-pB8juA5WppJ_xm58s8dAYPRaoUNKjXd_gIAWXvEDf3OttVQ4pIhQCQ-JTcz5pq7yg7Ys8Np9cqFp7Jtjc73dSKgd3DvolE3z7hyzh_wszmwnY/s800/peacefield0710.jpg", "comment_count": 0 }, { "title": "tango 'til they're sore", "url": "https://cocktailvirgin.blogspot.com/2015/06/tango-til-theyre-sore.html", "published": "2015-06-22T11:53:00.000-04:00", "updated": "2017-07-05T15:08:35.661-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rafa García Febles", "source": "Shelter Pizza", "year": null }, "categories": [ "bitters (Peychaud's)", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Old Overholt)", "3/4 oz Peychaud's Bitters", "3/4 oz Punt e Mes", "1/2 oz Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass with a big ice cube. ShakeStir", "body_text": "1 oz Rye Whiskey (Old Overholt)\n3/4 oz Peychaud's Bitters\n3/4 oz Punt e Mes\n1/2 oz Maraschino Liqueur\nStir with ice and strain into a rocks glass with a big ice cube.\nA few Wednesdays ago, I spotted a curious drink on\nShakeStir\nby Rafa García Febles of Shelter Pizza in New York City called Tango 'til They're Sore. Rafa explained his drink as, \"A sloppy, booze-scented wet kiss to New Orleans, spotlighting its homegrown bitters against a backdrop of its favorite spirit, rye. I took inspiration from the Fritz, an equal parts drink of gin/vermouth/Peychaud's/Maraschino, played with the proportions a bit, and watched rye brawl gin to victory.\" Indeed, he was influenced by Ryan Lotz's\nFritz\nwhich in turn was influenced by my inverse Sazerac Cocktail,\nThe Gerty\n.\nThe Tango 'til They're Sore began with rye aromas spiced by anise from the Peychaud's Bitters. Malt and grape on the sip transitioned to more whiskey flavors on the swallow along with cherry, bitter complexity, and anise and other spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLtc6qQGDs9o_MRsJNSsh209sWb8rK5nUOAWovsKRjMl9_InEkhfSyM_OapQWLGBzqz3JZryYxlpmo5fElAhJSJJlhxtqa4QQ1vyqBfrR-qnJszJZ2XZArNt7mZldHga0nzY3DKFWo1EL/s320/tangotil0713.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLtc6qQGDs9o_MRsJNSsh209sWb8rK5nUOAWovsKRjMl9_InEkhfSyM_OapQWLGBzqz3JZryYxlpmo5fElAhJSJJlhxtqa4QQ1vyqBfrR-qnJszJZ2XZArNt7mZldHga0nzY3DKFWo1EL/s800/tangotil0713.jpg", "comment_count": 0 }, { "title": "the devil walking next to me", "url": "https://cocktailvirgin.blogspot.com/2015/06/the-devil-walking-next-to-me.html", "published": "2015-06-22T12:06:00.002-04:00", "updated": "2017-07-05T15:07:37.044-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "batavia arrack", "lime juice", "pimento dram", "suze", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Batavia Arrack", "1/2 oz Sweet Vermouth", "1/2 oz Lime Juice", "1/2 oz Salers Gentiane Liqueur", "1/4 oz St. Elizabeth Allspice Dram" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lime wheel.", "body_text": "1 1/4 oz Batavia Arrack\n1/2 oz Sweet Vermouth\n1/2 oz Lime Juice\n1/2 oz Salers Gentiane Liqueur\n1/4 oz St. Elizabeth Allspice Dram\nShake with ice and strain into a cocktail coupe. Garnish with a lime wheel.\nA few Fridays ago, in gearing up for Loyal Nine's inaugural Yacht Rock Sunday, I started tinkering with a few ideas. I knew that I wanted to call one of the drinks One Night in Bangkok. I figured that Batavia Arrack was the way to go given the bar's stock, and I was considering a merge of a\nFloridita\nand my\nSinnerman Swizzle\n. Unfortunately, this drink never made the list for the bottle that I thought was Allspice Dram on the backbar at work was actually Nux Alpina. Therefore, I renamed this one The Devil Walking Next to Me from a lyric from One Night in Bangkok, and the drink named after that song became an easier drinking pisco number.\nThis drink though began with lime, Batavia Arrack funk, and hints of allspice. Like the Floridita, the sip was lime and a fruitiness from the sweet vermouth (albeit without the Floridita's pomegranate element). Finally, the swallow was much more complex with funky rum, earthy gentian notes, and spicy allspice accents. The combination of sweet vermouth, gentian, and allspice worked just as well here as it did my inspiration, Mike Fleming's\nSinnerman\nat Westbridge.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKTH4M7BweC4QVF6NCmDgZw7cQoAeBlB8i1rZ8Pc3PVpXHBWZ5vt6DZpM7xv7rkzmhSoSDhAp7x3-_YY264_WBHZHkw8lsJdZ26hYUWc5XYeV5e0hvD6wS_kVjPK6tC_qCkf2FWLzIwc5/s320/devilwalking0714.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKTH4M7BweC4QVF6NCmDgZw7cQoAeBlB8i1rZ8Pc3PVpXHBWZ5vt6DZpM7xv7rkzmhSoSDhAp7x3-_YY264_WBHZHkw8lsJdZ26hYUWc5XYeV5e0hvD6wS_kVjPK6tC_qCkf2FWLzIwc5/s800/devilwalking0714.jpg", "comment_count": 0 }, { "title": "battle of puebla", "url": "https://cocktailvirgin.blogspot.com/2015/06/battle-of-puebla.html", "published": "2015-06-23T13:58:00.002-04:00", "updated": "2024-08-12T11:44:13.845-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Lincoln Tavern", "year": null }, "categories": [ "#other", "amaro nonino", "ancho reyes", "bitters (orange)", "creme de cacao", "mezcal" ], "ingredients": [ "1 oz Del Maguey Crema de Mezcal (*)", "1 oz Ancho Reyes Chili Liqueur", "1 oz Amaro Nonino", "1/4 oz Crème de Cacao", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist and add straws.", "body_text": "1 oz Del Maguey Crema de Mezcal (*)\n1 oz Ancho Reyes Chili Liqueur\n1 oz Amaro Nonino\n1/4 oz Crème de Cacao\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass with ice. Garnish with an orange twist and add straws.\n(*) 90% mezcal, 10% agave nectar will work here. Averna would also sub well for the Nonino.\nA few Tuesdays ago, we ventured down to Lincoln Tavern in Southie where bartenders Nicole Lebedevitch and Kevin Mabry were at the stick. For a first drink, I asked Kevin for the Battle of Puebla. Once prepared, it offered an orange oil aroma that led into a caramel-driven sip. The swallow was a bit more complex with smoky mezcal and pepper heat with an herbal chocolate finish and lingering spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlp5oqqDBBY_v5UX4utpfmCSmjBpysluYdEnDhl-tLErpcA09zD8zO5m4lg6FXd3vJG9fh1LjpQ633AARFZ1Yzqz3X2ivbgMGZGFjFSm4aDXWU5P4cizrZnFwpGfduTvW3iGUTBE5da-Y/s320/battlepubla0718.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlp5oqqDBBY_v5UX4utpfmCSmjBpysluYdEnDhl-tLErpcA09zD8zO5m4lg6FXd3vJG9fh1LjpQ633AARFZ1Yzqz3X2ivbgMGZGFjFSm4aDXWU5P4cizrZnFwpGfduTvW3iGUTBE5da-Y/s800/battlepubla0718.jpg", "comment_count": 1 }, { "title": "hungry like the wolf", "url": "https://cocktailvirgin.blogspot.com/2015/06/hungry-like-wolf.html", "published": "2015-06-23T19:10:00.000-04:00", "updated": "2017-07-05T15:06:43.299-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "ginger beer", "lemon juice", "pimm's no. 1", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Four Roses Bourbon", "1 oz Pimm's No. 1", "1/2 oz St. Elder Elderflower Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass containing 2 oz ginger beer. Fill with crushed ice, garnish with a lemon twist, and add straws.", "body_text": "1 oz Four Roses Bourbon\n1 oz Pimm's No. 1\n1/2 oz St. Elder Elderflower Liqueur\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass containing 2 oz ginger beer. Fill with crushed ice, garnish with a lemon twist, and add straws.\nThree Sundays ago was the first Yacht Rock Sunday at Loyal Nine. For the inaugural list that was paper clipped to the main drink menu, I had six drinks all named after yacht rock tunes. By far, the most popular drink that night was the Hungry Like the Wolf subtitled \"Mouth is alive with juices like Bourbon,\" and it has done quite well the next two Sundays. I am not sure if it was due to the Duran Duran influence, the fact that it was Bourbon-based, or just that it contained crowd-pleasing ginger notes. The idea was inspired by the\nTwelve Gauge\n; however, the only ingredient that remained from that recipe at the end was the whiskey. The final product was a morph of a Pimm's Cup and a Bourbon Buck. To the Bourbon backbone, fruit notes from the Pimm's, elderflower, and lemon mingled with spice from the ginger beer and floral notes from the St. Elder.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIuHMRqXnHWKnKbevIAN7Jf6I1y4p3h7A9di7cPKx-zk1cx3PJLBCPrdfETIuKZ7qsIpMRn4G_eRmgvSgJoTTTcdhyphenhyphenHFxOKSh47nAYRpss_gItIyLHr2e9yRix0R-K8eeUqjlivVGQfjL/s320/hungrywolf3202.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIuHMRqXnHWKnKbevIAN7Jf6I1y4p3h7A9di7cPKx-zk1cx3PJLBCPrdfETIuKZ7qsIpMRn4G_eRmgvSgJoTTTcdhyphenhyphenHFxOKSh47nAYRpss_gItIyLHr2e9yRix0R-K8eeUqjlivVGQfjL/s800/hungrywolf3202.jpg", "comment_count": 0 }, { "title": "maneater", "url": "https://cocktailvirgin.blogspot.com/2015/06/maneater.html", "published": "2015-06-24T09:00:00.000-04:00", "updated": "2017-07-05T15:05:56.516-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "campari", "creole shrub", "grapefruit juice", "lime juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Privateer Silver Rum", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Rhum Clement Creole Shrubb", "1/4 oz Campari" ], "instructions": "Shake with ice and strain into a coupe glass. Twist a grapefruit peel over the top and discard.", "body_text": "1 1/2 oz Privateer Silver Rum\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Rhum Clement Creole Shrubb\n1/4 oz Campari\nShake with ice and strain into a coupe glass. Twist a grapefruit peel over the top and discard.\nThe staff at Loyal Nine got really into the naming of the drinks for Yacht Rock Sundays. While the Hungry Like the Wolf was my own name, many of the other names came from the servers and the kitchen staff. In fact, Chef Marc Sheehan is still quite proud that his drink name and pastel-y concept for week #2 became the first drink to knock Hungry Like the Wolf off the pedestal (but more on that drink later). This one, the Maneater, came from two of the servers, Matt and Sean, who figured that a Cosmo variant named after a Hall & Oates song would be a crowd pleaser. From the spirit, citrus, orange liqueur, and red element of the neo-classic Cosmopolitan, I ended up being influenced by the\nHigh Noon\n's spirit, orange liqueur, Campari, and grapefruit combination and switched the base to white rum and changed the proportions. However, my hint of Campari in this \"Cosmo on the Riviera\" just felt out of balance here with the grapefruit to the point that it was a bit flabby and thus the Campari came across as too bitter. To fix things, I knocked the grapefruit back from 3/4 oz to 1/2 oz and added a 1/2 oz of lime juice with all the rest of the elements in the recipe held constant. Indeed, I utilized the structure of a\nHemingway Daiquiri\nto save the day. Problem solved, deliciously so.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZE5X03WIcnhDAsFvZRNtjdwXF3c_prB-SoURoWW0B2SWX6jhgOVu-KaGT1yjf1zy0aQG9KOhqhL3Y9Ob-UbRJu_3cxe9GrrekyOlpbGR7qEA5bIcxeluwYDiW5cmOhl1WZtPbSxtOOX1/s320/maneater5302.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZE5X03WIcnhDAsFvZRNtjdwXF3c_prB-SoURoWW0B2SWX6jhgOVu-KaGT1yjf1zy0aQG9KOhqhL3Y9Ob-UbRJu_3cxe9GrrekyOlpbGR7qEA5bIcxeluwYDiW5cmOhl1WZtPbSxtOOX1/s800/maneater5302.jpg", "comment_count": 1 }, { "title": "i can't dance", "url": "https://cocktailvirgin.blogspot.com/2015/06/i-cant-dance.html", "published": "2015-06-24T15:30:00.000-04:00", "updated": "2017-07-05T15:05:29.449-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "averna", "bitters (mole)", "madeira" ], "ingredients": [ "2 1/4 oz Blandy's 5 Year Sercial Madeira", "3/4 oz Averna", "2 dash Bittermens Mole Bitters", "3 slice Orange" ], "instructions": "Muddle orange slices, add rest of the ingredients and ice, shake, and double strain into a Collins glass. Fill with crushed ice, garnish with a fresh orange slice, and add a straw.", "body_text": "2 1/4 oz Blandy's 5 Year Sercial Madeira\n3/4 oz Averna\n2 dash Bittermens Mole Bitters\n3 slice Orange\nMuddle orange slices, add rest of the ingredients and ice, shake, and double strain into a Collins glass. Fill with crushed ice, garnish with a fresh orange slice, and add a straw.\nFor the inaugural yacht rocktail menu at Loyal Nine, I wanted to do a Cobbler since we have an awesome Hoshizaki crushed ice maker at work. And of course it is a great style of 19th century drink, and one that is perfect to showcase fortified wines as base spirits. Since our spirits program at Loyal Nine focuses on spirits commonly found during the Colonial days, namely rum, brandy, and Madeira, it was not too hard to figure out which bottles I would be focusing on here. For inspiration, I turned to Bellocq's\nSea Dog\nand changed around proportions, switched the demerara syrup to Averna, and orange peels to orange slices. The drink name came by way one of the servers, Gregorio, as his contribution to the drink list tapestry.\nThe drink has been so refreshing and delicious that it has become one of the shift drinks requested even on days other than Yacht Rock Sundays. Before the ice melts, the flavor profile is more dark and rich with a walnut undertone and a Madeira-driven balanced acid backbone to it. As the ice melts, the drink becomes more orange forward until the end which tastes mostly like fresh (but watery) orange. What works so well is that the dark notes of the amaro and bitters pair well with each other and complement the dried fruit notes of the Madeira (see\ntasting notes\non Madeira types); moreover, the dried orange notes in the Madeira match elegantly with the fresh ones from the muddled fruit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbdx9gJvIPxtDgUoZeQiwhpcLhL8hJdLzgoIkO5kkSMhfKOt3ElRcZIqhQOWn6jlzlC4xhK4f1Q7Q384v-uxBup7H-bEIyxcXJAXNRhRuIZ_d814lnOnL3ecZU7lK72cRvm7ltWXayqDj/s320/cantdance2598.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbdx9gJvIPxtDgUoZeQiwhpcLhL8hJdLzgoIkO5kkSMhfKOt3ElRcZIqhQOWn6jlzlC4xhK4f1Q7Q384v-uxBup7H-bEIyxcXJAXNRhRuIZ_d814lnOnL3ecZU7lK72cRvm7ltWXayqDj/s800/cantdance2598.jpg", "comment_count": 0 }, { "title": "one night in bangkok", "url": "https://cocktailvirgin.blogspot.com/2015/06/one-night-in-bangkok.html", "published": "2015-06-25T09:30:00.000-04:00", "updated": "2017-07-05T15:04:49.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "benedictine", "creole shrub", "lime juice", "pisco" ], "ingredients": [ "1 1/2 oz Barsol Pisco", "1/2 oz Benedictine", "1/2 oz Clement Creole Shrubb", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 1/2 oz Barsol Pisco\n1/2 oz Benedictine\n1/2 oz Clement Creole Shrubb\n1/2 oz Lime Juice\nShake with ice and strain into a coupe.\nFor Loyal Nine's Yacht Rock Sunday menu, I mentioned my first pass at the One Night Bangkok which morphed into\nThe Devil Walking Next To Me\nwhen I realized that the bottle I thought was allspice dram at the bar was actually Nux Alpina. To that structure (which I made at home), I swapped Batavia Arrack for pisco at work, kept the sweet vermouth and lime juice, and switched the two liqueurs to Benedictine and orange liqueur. While sweet vermouth has worked well in Sours, it seemed a little out of place here, and I ended up dropping it and upping the two liqueurs to resemble a Peruvian\nHoneymoon\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEePtk_g1p8NX2Qd5OJ9RshnFu0nlyN-iavDX48IndXWKMKEE1yln1ivIjQv6fvLnQf0UTc0HJ8eP8Y7Cy4WMxm-HL-MXj1qdNia7aZVdPvlSV-kTGw4hPIX_nX_6x-rsay_zgqaex88Xt/s320/bangkok3139.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEePtk_g1p8NX2Qd5OJ9RshnFu0nlyN-iavDX48IndXWKMKEE1yln1ivIjQv6fvLnQf0UTc0HJ8eP8Y7Cy4WMxm-HL-MXj1qdNia7aZVdPvlSV-kTGw4hPIX_nX_6x-rsay_zgqaex88Xt/s800/bangkok3139.jpg", "comment_count": 1 }, { "title": ":: boston cocktail allstars - misty kalkofen ::", "url": "https://cocktailvirgin.blogspot.com/2015/06/boston-cocktail-allstars-misty-kalkofen.html", "published": "2015-06-25T14:42:00.000-04:00", "updated": "2017-07-05T15:03:07.440-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Misty Kalkofen", "source": "Green Street", "year": 2007 }, "categories": [ "*bostoncocktailallstars" ], "ingredients": [ "1." ], "instructions": null, "body_text": "As a result of discussing various Boston bartenders and their long lasting contributions to the Boston cocktail scene, I began a series last week called the Boston Cocktail Allstars. For a starting point, I selected my first craft bartender,\nTom Schlesinger-Guidelli\n, and soon assembled a list of local shaker heroes that needed to be covered in future editions. Next on the docket is Misty Kalkofen which temporally might have been our next craft bartender in Boston. I know that we were drinking at Green Street back in mid-2007, about a year after Misty started there, and followed her to Drink in late 2008 and then Brick & Mortar in the vapors of 2011. I am not sure whether her infectious laugh or her recipes travel further, but for now, I will deal more with the recipes (note: bring field recording gear next time). And with great difficulty like last time, I will narrow this down to five drinks that define my version of her Boston legacy.\n1.\nFort Washington Flip\nWhile Misty is frequently known for her early adopter status with St. Germain, mezcal, and sherry (more on that in the next few drinks), one thing that she brings to the table, er... bar is a love of egg drinks. In fact, for Easter 2007, she assembled a egg-forward cocktail menu, and\nDrinkBoston\nquoted her as saying \"You hard boil your Easter eggs. We separate and shake ours.\" This is not to say that she was the first, for No. 9 Park was definitely doing their share and Eastern Standard had already started their \"oeuf\" section on their menu. As one of her best egg drinks during this time period, Misty brought a bunch of Fall flavors together and named it after a Revolutionary War-era fortification, Fort Washington, which still exists as remnants several blocks away from Green Street. While my first egg drink was at Eastern Standard, my love of the style blossomed at Misty's bar. Though not her drink, her choice to put Angus Winchester's\nPeanut Malt Flip\non the menu made my nightcap drink choice easy -- I would just ask Green Street bartender Derric Crothers for a \"PMF.\"\n2.\nMaximilian Affair\nBefore her love of sherry reared itself, it was St. Germain and mezcal. One of the first drinks that had both in it was the Maximilian Affair which was symbolically named after a French intervention in Mexico during the mid-19th century. When I asked Misty about the drink later, she explained how she created the drink at Green Street for Ron Cooper of Del Maguey after he pulled a bottle of mezcal out for her to try. The Del Maguey products were not available here at that time, so luckily she still had enough of a sample to use it in a St. Germain recipe competition. Until quality mezcals became available, she was often forced to use a blanco tequila in its place. Floral and fruit notes from the St. Germain intervene with the heat and smoke of the Mexican spirit, and the combination is magically bound with Punt e Mes and lemon. Perhaps her\nBohemian\nis a better introduction to St. Germain, but I personally return to the Maximilian Affair for personal consumption more often.\n3.\nArmada\nDuring the Drink era, Misty did not have the benefit of getting cocktails on a menu for that bar lacks (a written) one. New ideas were more fleeting and often required them to be made by the creator. Luckily, we had quite a few of these during the time period. Originally, I was going to go with the\nDunaway\nthat showcases Misty's finesse with sherry. However, I spotted the Armada which included sherries as well as Genever -- a spirit that Misty also produced great recipes with including the\n1820\n. Genever is less forgiving of a spirit than gin or whiskey which lie on either side of it on the flavor spectrum, yet Misty was able to craft gems like the Armada.\n4.\nTeardrop\nOnce Misty moved on to Brick & Mortar, she created some of the most intriguing combinations on paper that turned out to delicious medleys in the glass. The first that I tried at Brick that December of 2011 was the Teardrop which Misty described as one the first successes for the opening menu. It also showcased a new tool in her cocktail arsenal -- having a person who could generate names. Bar co-owner Patrick Sullivan had a notebook of names that he wanted to find homes for, and Misty had a bunch of cocktail ideas that needed names. Here, Cardamaro takes center stage to balance the gin; while Averna donates a bit of richness, it is the light touch of absinthe that makes things work by brightening up the drink. Not overpowering in any direction or proof. The latter part was not so true on the\nBullet for Fredo\nthat I had that night. No, it was balanced, but this chilled but undiluted number packed a punch (see serving size below!). It also displayed how aged grappa could be utilized elegantly as a based spirit. Apparently, during Brick & Mortar training, the staff greatly enjoyed drinking Nardini Aquavite Bassano Riserva Aged Grappa over other spirits, perhaps due to its vanilla, spice, chocolate, and tobacco notes.\n5.\nStreets of Gettysburg\nFor a second drink to sum up Misty's time at Brick & Mortar, I was torn between two cocktails that featured sherry and Benedictine. The one that I did not choose is the amusingly named\nHonky and the Donkey\n. Perhaps it should have gotten the nod, but Misty's love of mezcal has been mentioned a few times above. Instead, here is a rye whiskey one, but what does it have to do with the name? Legend has it that Patrick Sullivan had spotted it as the caption to a friend's photo on Facebook and put it his drink name notebook, and it later called out to Misty. The trio of sherry, Benedictine, and coffee liqueur is just magic in this drink.\nCurrently, Misty has taken her love of agave spirits to the next level and the next stage in her career, that of being an educator as well as working for Del Maguey Mezcal. I remember the first time that Misty visited me at Russell House Tavern shortly after making that move. I had to figure out what drink would match her tastes, and the one I chose was my\nDowntown at Dawn\nwhich features mezcal, apple brandy, and Benedictine that she has utilized in many of her drinks over the years. If I could have fit sherry, Lillet/Cocchi Americano, Drambuie, and egg in there as well, the world might have exploded. So let us all raise a stigi of mezcal to Misty. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzukl6afiyS7Ci8umyJo2epgVFUmZCX_UWnwZFERFjiNz6wktPHW3n-sA2TSTgLUT38rIiE_MfcmsPLwsDEkan7XGeU9efsDhFGSECKLIPqr5DO4qavh0K1rMoFC-dAFJ9uD4kJknf4olv/s320/misty286.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPFZgzA7iqzUUuKsFX8y4gp5f6-VJ0ttLg1hNO7bXv2d4cg5PA-6zRrjTLbmQlUrIYcWpsNxzvgU722CqV7O3GTlKadgkZTwL6AD8LwN0YFU1u-fn2prZC3u_GYQGCV4cTSszsnPoauJU/s320/armada439.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZ6XfOZgNNEtvSJL49Dk_uKwPRwa1DLo38NCdoflSlcCtVA63F6ZBIuPqz84rP7AvdS6VYkR5RYZO3heChWJ6MOtS49NJYYChN8WLK3XHe1n7t_HdQkbt6jbrIHK4TJ46eUzxCqZRkoCQ/s320/bulletfredo563.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYf2vO4CD3iRbKz7_shW3bCG-_KXA54O-6H7mh-3HtzL3ADSAaB9tUgTKVoff6FqxE_XtcgW_RBYDgy7tjUHJVmRtlrQ_M7jHjbjwTr8crCSswVZoD58_dlrvWWU7CmND6zhsW7bSzt7Qb/s320/tales_diageo1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzukl6afiyS7Ci8umyJo2epgVFUmZCX_UWnwZFERFjiNz6wktPHW3n-sA2TSTgLUT38rIiE_MfcmsPLwsDEkan7XGeU9efsDhFGSECKLIPqr5DO4qavh0K1rMoFC-dAFJ9uD4kJknf4olv/s800/misty286.jpg", "comment_count": 0 }, { "title": "hilo hala", "url": "https://cocktailvirgin.blogspot.com/2015/06/hilo-hala.html", "published": "2015-06-26T12:47:00.000-04:00", "updated": "2017-07-05T14:56:00.758-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Blair Reynolds", "source": "Tiki Now: The New Breed of Tiki Bar seminar", "year": 2010 }, "categories": [ "bitters (mole)", "falernum", "pineapple juice", "rum (white)", "st. germain" ], "ingredients": [ "1 1/2 oz Rhum JM Blanc (Vale d' Paul Aguardente Nova de Santo Antão)", "1 oz Pineapple Juice", "1/2 oz St. Germain", "1/2 oz Falernum (BG Reynolds)", "1 dash Mole Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass (I used a Tiki mug filled with crushed ice). Garnish with a pineapple wedge (here, mint sprigs).", "body_text": "1 1/2 oz Rhum JM Blanc (Vale d' Paul Aguardente Nova de Santo Antão)\n1 oz Pineapple Juice\n1/2 oz St. Germain\n1/2 oz Falernum (BG Reynolds)\n1 dash Mole Bitters\nLemon Zest (2 wide peels)\nShake with ice and strain into a cocktail glass (I used a Tiki mug filled with crushed ice). Garnish with a pineapple wedge (here, mint sprigs).\nAfter returning from Licoln Tavern in Southie, we were in the mood for a nightcap. Therefore, I reached for my copy of\nTales of the Cocktail A to Z\nand found a drink from the Tiki Now: The New Breed of Tiki Bar seminar in 2010. The drink, the Hilo Hala, was created by one of the presenters that session, namely Blair Reynolds now of BG Reynolds syrups and Hale Pele bar. If you missed the seminar like I did (though I was at Tales that year watching a competing talk, I believe), you can still watch it sans drinks (unless, of course, you make this one) on\nVimeo\n.\nServing this in a cocktail glass did not fit my mood that night, and I sought out my humble Tiki mug collection. In addition, lacking fresh pineapple, I opted for mint sprigs from the garden. Once built, the Hilo Hala offered a mint aroma. The sip was filled with pineapple flavors and other more vague fruity notes perhaps from the St. Germain, falernum, and lemon peels. And this was followed by funky rum, clove, almond, and floral notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayKbJz5FdA4Oq6wR6hXmOFWA__dd3USeimBAlmXpkm_PzUk1Cow0NqtCQIvjYzy5WdkP4N78evs9tW3-yM5g8oexIh4x7d4PffjcpkG6brv74FW0KhRDJMMdR-oW109DQvLuzfGSoAyNB/s320/hilohala0720.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayKbJz5FdA4Oq6wR6hXmOFWA__dd3USeimBAlmXpkm_PzUk1Cow0NqtCQIvjYzy5WdkP4N78evs9tW3-yM5g8oexIh4x7d4PffjcpkG6brv74FW0KhRDJMMdR-oW109DQvLuzfGSoAyNB/s800/hilohala0720.jpg", "comment_count": 0 }, { "title": "apocalypto", "url": "https://cocktailvirgin.blogspot.com/2015/06/apocalypto.html", "published": "2015-06-27T12:21:00.000-04:00", "updated": "2017-07-05T14:55:30.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Audrey King", "source": "OnTheBar", "year": null }, "categories": [ "lime juice", "passion fruit syrup", "pisco", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Pisco (Macchu Pisco)", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup (BG Reynolds)", "1/4 oz Vanilla Syrup (BG Reynolds)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lime peel skull and drops of Peychaud's Bitters as a spine.", "body_text": "2 oz Pisco (Macchu Pisco)\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup (BG Reynolds)\n1/4 oz Vanilla Syrup (BG Reynolds)\nShake with ice and strain into a cocktail glass. Garnish with a lime peel skull and drops of Peychaud's Bitters as a spine.\nContinuing on with my Tiki trend, I turned to a recipe I spotted in the\nOnTheBar\napp called the\nApocalypto\n. The drink was created by Audrey King of the Eddy and Aurora bars in Providence, RI, and I took the skull garnish part as a challenge. I did not try to match the Misfits-like skull of Audrey (see link), but I did my own style of skull instead. Once prepared, the Apocalypto offered a lime and passion fruit aroma in an almost floral way. Tropical flavors from the lime and passion fruit on the sip gave way to pisco, vanilla, and lime tartness on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UJXDqB8FcoqeHaBp_ImeUQqZfe5DtL67D8szqG7N5zK64bnHd0dwKrzgOO3bxybZTkhj998N37V5vPuWL6OpM_cE8BrfirZ5omP3Fzx08bKXvlR6FuYUsUuHE3st10Wdu6Kcx7yzwxvu/s320/apcalypto0721.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UJXDqB8FcoqeHaBp_ImeUQqZfe5DtL67D8szqG7N5zK64bnHd0dwKrzgOO3bxybZTkhj998N37V5vPuWL6OpM_cE8BrfirZ5omP3Fzx08bKXvlR6FuYUsUuHE3st10Wdu6Kcx7yzwxvu/s800/apcalypto0721.jpg", "comment_count": 0 }, { "title": "zombie (1946)", "url": "https://cocktailvirgin.blogspot.com/2015/06/zombie-1946.html", "published": "2015-06-29T12:46:00.000-04:00", "updated": "2017-07-04T09:03:51.376-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's Book of Food & Drink", "year": 1946 }, "categories": [ "curacao", "grenadine", "herbsainte", "lemon juice", "orange juice", "rum" ], "ingredients": [ "2 oz Puerto Rican Rum (Caliche)", "1 oz Jamaican Rum (Wray & Nephew)", "1/2 oz Demerara 151 Rum (Lemonhart)", "1 oz Orange Curaçao (Van der Hum)", "1 oz Lemon Juice", "1 oz Orange Juice", "1/2 oz Grenadine", "1 dash Herbsaint or Pernod (1/8 oz Herbsaint)" ], "instructions": "Shake with ice and strain into a 14 oz chimney glass filled with cracked ice.", "body_text": "2 oz Puerto Rican Rum (Caliche)\n1 oz Jamaican Rum (Wray & Nephew)\n1/2 oz Demerara 151 Rum (Lemonhart)\n1 oz Orange Curaçao (Van der Hum)\n1 oz Lemon Juice\n1 oz Orange Juice\n1/2 oz Grenadine\n1 dash Herbsaint or Pernod (1/8 oz Herbsaint)\nShake with ice and strain into a 14 oz chimney glass filled with cracked ice.\nThe third Tiki challenge hosted by California bartender\nEl Nova\nthat I participated in on Instagram was the Zombie Challenge. The rules were open to any Zombie recipe of any decade or heritage. Since I had already written about the\nclassic 1934\n,\nhot 1941\n, and various modern variations, I decided to reach for a book and see what other recipes I could find. The book I grabbed was Trader Vic's\nBook of Food & Drink\nfrom 1946. Overall, this one appeared less spice driven, and instead of grapefruit and lime for citrus, it called for lemon and orange; indeed, it seemed worthy of a try. You can see my Instagram post and camera phone photo\nhere\n.\nMy zealous garnishing provided a mint and citrus bouquet to the nose. Next, the sip was fruity from the lemon, orange, and pomegranate and colored by hints of caramel from the dark Demerara rum. Finally, the swallow was rich and funky from the rums with an anise spice and crisp citrus finish. Without the additional spice elements, the funky Wray & Nephew rum definitely helped to fill in the gaps with some dunder pit intrigue.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVpIiN5CxXlg1xPj8Nn_NCIbTezFIRheyJVeCQdRW1UvwCHsJ8F3xjzgY6NHmnLEY9HuXsTTSxWw5QLhvKXbkEuboToKuO5ROU8RwXdLSKgASNk3KdX93Nzi-yG_Q3_Oo2tjoqSabFID9/s320/zombie0723.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVpIiN5CxXlg1xPj8Nn_NCIbTezFIRheyJVeCQdRW1UvwCHsJ8F3xjzgY6NHmnLEY9HuXsTTSxWw5QLhvKXbkEuboToKuO5ROU8RwXdLSKgASNk3KdX93Nzi-yG_Q3_Oo2tjoqSabFID9/s800/zombie0723.jpg", "comment_count": 5 }, { "title": "pantomimist", "url": "https://cocktailvirgin.blogspot.com/2015/06/pantomimist.html", "published": "2015-06-30T13:03:00.000-04:00", "updated": "2017-07-05T14:54:34.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "campari", "creme de cacao", "mezcal", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Four Roses)", "1 oz Campari", "1/2 oz Mezcal (Montelobos)", "1/2 oz Crème de Cacao (Marie Brizard)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a wide orange twist. ShakeStir", "body_text": "1 oz Bourbon (Four Roses)\n1 oz Campari\n1/2 oz Mezcal (Montelobos)\n1/2 oz Crème de Cacao (Marie Brizard)\nStir with ice and strain into a coupe glass. Garnish with a wide orange twist.\nA few weeks ago, I was looking through the Negroni variation submissions for the\nShakeStir\ncompetition, and I spotted an intriguing one from Boston's own Sahil Mehta of Estragon. He described his drink, The Pantomimist, as, \"Beauty in simplicity, as with the Negroni, but with darker notes from the modified base and the cacao, and an additional layer of complexity from the smoke.\" I am not sure whether I was more taken in by the flavor combinations in the recipe or the drink name itself...\nThe Pantomimist offered orange oil and wood smoke notes over the Campari aroma. Next, the sip was mostly malty from the Bourbon, and the swallow packed a lot of flavor with whiskey, smoky agave, and bitter chocolate and orange elements. Indeed, the combination brought out a lot more of the orange notes from the Campari than usual, and the drink was not as chocolaty as I first expected.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWuTp_9YsbHdLz-9IUB9VbrBu6C0sIfQ7SydCTXsPhCOnsJ64iDHHVP0Eo-xY1nerZNt5QdKQdZLMihn0s6xbAAO5dRhffJfRXCSHMi1Zra3CcsqJ1-PwHDEd2uxsBHPYr7sSmR1aSGad/s320/pantomimist0726.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWuTp_9YsbHdLz-9IUB9VbrBu6C0sIfQ7SydCTXsPhCOnsJ64iDHHVP0Eo-xY1nerZNt5QdKQdZLMihn0s6xbAAO5dRhffJfRXCSHMi1Zra3CcsqJ1-PwHDEd2uxsBHPYr7sSmR1aSGad/s800/pantomimist0726.jpg", "comment_count": 0 }, { "title": "south pacific punch", "url": "https://cocktailvirgin.blogspot.com/2015/07/south-pacific-punch.html", "published": "2015-07-01T17:34:00.000-04:00", "updated": "2017-07-05T14:54:07.013-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": null, "source": "Bali Ha'i bar at The Beach", "year": 1950 }, "categories": [ "falernum", "lime juice", "orange juice", "passion fruit syrup", "rum" ], "ingredients": [ "2 oz Gold Puerto Rican Rum (Caliche Silver)", "1 oz Dark Jamaican Rum (Smith & Cross)", "1 oz Lime Juice", "1 oz Orange Juice (Cara Cara)", "1/2 oz Passion Fruit Syrup (BG Reynolds)", "1/2 oz Falernum (BG Reynolds)" ], "instructions": "Shake with ice and pour unstrained into a pilsner glass (here, strained over crushed ice in a Tiki mug). Garnish with mint sprigs.", "body_text": "2 oz Gold Puerto Rican Rum (Caliche Silver)\n1 oz Dark Jamaican Rum (Smith & Cross)\n1 oz Lime Juice\n1 oz Orange Juice (Cara Cara)\n1/2 oz Passion Fruit Syrup (BG Reynolds)\n1/2 oz Falernum (BG Reynolds)\nShake with ice and pour unstrained into a pilsner glass (here, strained over crushed ice in a Tiki mug). Garnish with mint sprigs.\nA few Tuesdays ago, I continued on with my Tiki trend by opening up Beachbum Berry's\nRemixed\nand deciding on the South Pacific Punch. The recipe dates back to the 1950s where it was created at the Bali Ha'i bar at The Beach in New Orleans. I decided to go a little overboard on the garnish and expound on the call for just mint sprigs; for a reverse (and close up) image of the lime flowers and orange peel stem (or lei necklace?), see this Instagram\npost\n.\nThe mint garnish on the South Pacific Punch contributed greatly to the drink's bouquet. On the palate, the caramel of the rums accompanied the orange, lime, and passion fruit flavors on the sip. Finally, the funky Jamaican rum and the falernum's clove stood out the most on the swallow.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1593621396", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0LLbSO-mpFjgt4Stp7OEMh6srSry6SLebzNL-M55jK68x2O-vq19G8EstpaiWYdH04kY0jS4YVlHkK2TsN2vwJkeIOs2d23NojwzsxhZeT_6KhRazy4zQ4T09rSaKY5HK6IfiLX_wSnn/s320/southpacific0728.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0LLbSO-mpFjgt4Stp7OEMh6srSry6SLebzNL-M55jK68x2O-vq19G8EstpaiWYdH04kY0jS4YVlHkK2TsN2vwJkeIOs2d23NojwzsxhZeT_6KhRazy4zQ4T09rSaKY5HK6IfiLX_wSnn/s800/southpacific0728.jpg", "comment_count": 0 }, { "title": "petruchio cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/07/petruchio-cocktail.html", "published": "2015-07-01T19:33:00.000-04:00", "updated": "2017-07-05T14:53:33.990-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jamie Boudreau", "source": "SmallScreenNetwork", "year": 2007 }, "categories": [ "#other", "aperol", "bitters (orange)", "egg white", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 part Gin (1 oz Tanqueray Bloomsbury)", "1 part Aperol (1 oz)", "1/2 part Lemon Juice (1/2 oz)", "1 dash Simple Syrup (1/4 oz)", "2 dash Orange Bitters (Angostura Orange)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass.", "body_text": "1 part Gin (1 oz Tanqueray Bloomsbury)\n1 part Aperol (1 oz)\n1/2 part Lemon Juice (1/2 oz)\n1 dash Simple Syrup (1/4 oz)\n2 dash Orange Bitters (Angostura Orange)\n1 Egg White\nShake once without ice and once with ice. Strain into a cocktail glass.\nTwo weeks ago, I attended a few sessions of Tanqueray's Green Room. For the Bartender Voodoo session that brand ambassador emeritus Angus Winchester hosted, we were allowed to peruse his drink bookshelf that was transported to the event in Boston (along with various cocktail nicknacks and vintage bottles of Tanqueray from his collection). The goal was to find a gin recipe that you have never heard of, remake it as close to the recipe as possible, and tweak if necessary. One of the books that excited me was\nThe Pacific Northwest's Gentleman's Companion\nfrom Canon in Seattle since the book is between printings and currently unavailable. Jamie Boudreau explained on the\nSmallScreenNetwork\nthat he created this recipe back in 2007 just as Aperol was making its way back into the American market, and he honored the spirit by naming the drink Petruchio after a character in Shakespeare's\nTaming of the Shrew\n. Why? Because the play was set in Padua, Italy, which is where Aperol is produced.\nFor a gin, I opted for Tanqueray's newest limited production gin Bloomsbury that is replacing Malacca. The Bloomsbury recipe was created by Charles Waugh Tanqueray, the original distiller's son, back in the 1880s. It was a London Dry style created with Tanqueray's standard four botanicals, namely juniper, angelica root, coriander seed, and licorice powder, along with two additional ones -- cassia and winter savory; moreover, they dubbed this recipe after the first Tanqueray distillery in the 1830s.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5IVBbtasIeT0IDhmLnl4yXkJdU4NpDO4P-X2VjOuOwZyZfhDiKr_BzkocaTcFXXB-JapMJwC2qVi54Db9fGctCd3dcN2im07TE2mEdfIJh3KMJrhteSa1hhBQqJAovNvcLndoNyfHCxs/s320/petruchio0729.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5IVBbtasIeT0IDhmLnl4yXkJdU4NpDO4P-X2VjOuOwZyZfhDiKr_BzkocaTcFXXB-JapMJwC2qVi54Db9fGctCd3dcN2im07TE2mEdfIJh3KMJrhteSa1hhBQqJAovNvcLndoNyfHCxs/s800/petruchio0729.jpg", "comment_count": 0 }, { "title": ":: boston cocktail allstars - john gertsen ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/boston-cocktail-allstars-john-gertsen.html", "published": "2015-07-02T15:26:00.001-04:00", "updated": "2017-07-05T14:52:20.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*bostoncocktailallstars" ], "ingredients": [ "1. Flight of Heraldry" ], "instructions": null, "body_text": "In continuing on in the series of bartenders, past and present, who have helped to shape the Boston cocktail scene, I feel that it would be a serious omission if I left out John Gertsen. In one part for what he has done for Boston and in another part for what he has done for me. I distinctly remember meeting Gertsen in August 2007 at a LUPEC Boston-sponsored Chartreuse event at Green Street in Cambridge. A man dressed up as a Carthusian monk was either introduced to me or started talking to me -- namely, John Gertsen in a costume. I later learned that there was not a costume that John would not don for a cocktail event (see the photo below of him as a Colonial fop for Boston Thirst). John gestured that we should sit down and we continued our conversation partially cloaked to the rest of the world by the robe-hood about cocktails, life, and how veering from what one went to higher education for was not a bad thing. From there, I soon made Tuesdays and Saturdays, John's nights on the No. 9 Park bar, part of my haunts. And shortly thereafter, I met his loyal followers who also flocked to the bar on those nights such as Monica and Tyrone.\nLike the other posts, I will cover 5 drinks that span the bars that I knew the Allstar at. However, there are many classic cocktails that I associate with him. First, there is the Sazerac. John's enthusiasm made the ritual of building and serving the regular rye whiskey Sazerac a joy to behold, but he utilized it as a platform to make simple tweaks into new gems as I captured in having my first\nGin Sazerac\n. It also felt special because you could sense the lineage in this drink as he spoke of the bartenders and their bars in New Orleans who made this drink a special one for him. The second is the Tom & Jerry. No, he did not create the Tom & Jerry, nor as Wondrich explains, neither did Jerry Thomas. But Gertsen helped to define the drink as the appropriate beverage to have when it snows in town. And perhaps only when it is snowing. People would later seek out his approval if he did not send it out on social media that it was Tom & Jerry weather. Indeed, No. 9 Park was one of the few bars to have a Tom & Jerry bowl set on display during the winter season. The third was the\nKnickebein\n-- that crazy layered pousse-café drink with an unbroken egg yolk in the middle and beaten stiff egg whites on top that is taken in a four step ceremony. No, he never served one to me, but my witnessing him serving it to one of his groupies to see how far he could take things, was enough to have me try it at home. And that transference of enthusiasm for the drink led to me recently being asked to write an article in the upcoming\nOxford Companion to Spirits and Cocktails\nabout the drink. With those three classics out of the way, here are 5 drinks or so crafted by John that help define how he helped to shape my view of Boston cocktails, and perhaps how he helped to shape the Boston drinking scene overall.\n1. Flight of Heraldry\n: The Negroni,\nContessa\n, and\nPatrician\nOne thing that John was involved in at No. 9 Park was making up cocktail flights. The first I remember was the Flight of Aviation that traced the drink through the decades as different ingredients became less available and as tastes changed. However, one that preceded it, the Negroni-inspired Flight of Heraldry, was one that he had a hand in creating and includes two drinks that are still made around town to this day. Perhaps tack on the Negroni as one of the other classics that John helped to inspire me to love (and I have to include Ben Sandrof in on this for serving me a Negroni made with xanthum gum-infused Campari for a richer mouthfeel). With the Negroni being so hot these days, it is good that John's contributions were captured in Gaz Regan's\nThe Negroni\nbook. And as a show of influence, my Negroni Knickebein appears in that book as well!\n2.\nHelsingor\nThe Helsingor is a transitional cocktail of sorts. It was created once John opened up Drink, but was based off of a No. 9 Park cocktail the Copenhagen. I cannot recall who crafted the Copenhagen, but unlike No. 9 Park, Drink lacked the necessary Gamel Dansk. Therefore, John generated this Angostura-heavy riff back in 2009 for one of his old No. 9 regulars Tyrone. A half ounce of Angostura Bitters either does or does not seem like a lot of bitters now, but back then, it definitely was. True, the Trinidad Sour was kicking around as well as some classics from the literature. That level of absurdity carried on in drinks like the\nMission of Burma\n, the inverse proportioned Pegu Club riff that John created for a Grand Marnier event. I am also thankful for John (technically, Jeff Grdinich) inviting Andrea and me to have a drink on that Grand Marnier event menu, namely the\nLioness (of Brittany)\n.\n3.\nMeans of Preservation\nOf course, not everything memorable that John created at Drink was over the top, and the Means of Preservation is a fine example. Paul Clarke writing about the Ephemeral Cocktail back in 2009 inspired John to make his own riff. One of the key ingredients in both is celery bitters; however, they were not commercially available in Boston at that time. Luckily, I had been supplying Drink with my\ncelery bitters\nsince 2008 to make up that lack. In thanks, John let me \"work\" at Drink so I could compete at Tales of the Cocktail in 2009 in a bitters competition (I used the royal \"we\" a lot in describing on microphone how \"we\" used those celery bitters at Drink). Technically, I did bus our cocktail and water glasses once the night that he agreed to let me be a barback. And perhaps, I should have pushed back then to have actually get a job as a barback for real...\n4.\nDoublePlusGood\nIn preparing for a guest shift at Los Angeles' Edison, John created a cross between a Mai Tai and a Pisco Sour by taking the former and adding an egg white and Angostura Bitters as a garnish. John always enjoyed describing how Mai Tai was called that for being the Tahitian translation of \"out of this world,\" and he took that one step further with his\n1984\nNewspeak name for this riff. He also opted for a white rum to give this drink a purity of color (save for the two Angostura Bitters plus-signs as garnish).\n5.\nKrakatoa\nNothing is as stunning as fire when it comes to garnishes or drink preparation. True, John helped to bring back the Blue Blazer, but I never took to the concept of hot, booze-depleted Scotch. The Krakatoa was a cooler drink that utilized a Fernet-colored Batavia Arrack Old Fashioned to extinguish flaming Green Chartreuse in the glass to generate something akin to a Don't Give Up the Ship or Toronto. John did similarly in expanding the 1895 Star Cocktail into the\nSuper Nova\n.\nLast August saw Boston saying goodbye to John as he left Drink for the West Coast via a Gertstravaganza celebration at the Hawthorne pictured above. Indeed, John also introduced me to Scott Holliday as he returned back from Canada in 2008 right before Scott took over Rendezvous' bar program, so that picture is quite fitting. The drink that Scott presented that night in John's honor was something the two of them created post-shift, late at night, when they were roommates, namely the\nNegrimlet\n-- a Negroni-Gimlet mash up. While John is in San Francisco, our paths will surely cross again. I did have the honor two months ago of having him and David Wondrich sitting at my bar at Loyal 9 (and I was working with Loyal Nine bar manager Bryn Tattan that night who John helped to train from barback into a full bartender) before they moved on to a table to have dinner. I think that was the first time I actually served him a drink, and it was an honor to switch sides of the game that night. And perhaps at Tales of the Cocktail in two weeks and at events in the future, I'll have another chance to raise a glass to this Boston Cocktail Allstar. Cheers, Mr. Gertsen!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJKoaJLvODilHKMivjt1CJKdiAXwI-QPhCBglk0plp1GD-RXOkRRJFtPTzq1Qw5ijiH-YENzFUgNWEzHRIvF7aXiMOH9_KuI43eyVc5DXz7I_MXa8GbqZlz8xqA8KxHv7O_qVov46G4gR/s320/thirst0029.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1607747790", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2xaKT3IdUktuNX_82TUzzENM1bBsXoF2kiqd-w9jYSJrNV-tPLG3-6LjXmX6GAKx0-IIplr3IcZdv-K85ALHYicEQuaA9npyafym3EQjcsN7kfGH5tLXaaZ-RW2iUO0KrahpPcve5KIT/s320/missionofb324.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJvl0FewO7-ucKfWW4RgG9NY6-9jfKdBb8DEy-JpmpgrUkz6c20sez0YdMv5cpCSyu27ddnSLc742asiI1giVMEgMfgcSKoRkIs8DiAA74cBqUOpcAlu95G4zNvPGgZZ7QT-j-DZU8d_x/s320/doubleplus121.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsyaxdyFivEowzI2Oo_QI7S-3oWhQQVANqFB8PtUTTI7v3MWLa38vze72pNO-kR5zk4HhtuIc46xVNlRhvKfpZZEGUteK56epc2NzQw8BnXGuYGzpVcmW4Mo6AmiV19T8T4kv1tsgHZUt/s320/gertsen_holliday.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJKoaJLvODilHKMivjt1CJKdiAXwI-QPhCBglk0plp1GD-RXOkRRJFtPTzq1Qw5ijiH-YENzFUgNWEzHRIvF7aXiMOH9_KuI43eyVc5DXz7I_MXa8GbqZlz8xqA8KxHv7O_qVov46G4gR/s800/thirst0029.jpg", "comment_count": 0 }, { "title": "artichoke hold", "url": "https://cocktailvirgin.blogspot.com/2015/07/artichoke-hold.html", "published": "2015-07-02T16:16:00.002-04:00", "updated": "2017-07-05T14:48:00.253-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jeremy Oertel", "source": "Donna", "year": null }, "categories": [ "cynar", "lime juice", "orgeat", "rum", "st. germain" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Cynar", "1/2 oz St. Germain", "1/2 oz Orgeat", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with mint sprigs. I added a spent half lime shell filled with 3/8 oz El Dorado 151 Rum set ablaze.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Cynar\n1/2 oz St. Germain\n1/2 oz Orgeat\n3/4 oz Lime Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with mint sprigs. I added a spent half lime shell filled with 3/8 oz El Dorado 151 Rum set ablaze.\nOn\nPunchDrinks\n, I spotted an interesting St. Germain-containing Tiki drink that seemed like a good follow up to the\nHilo Hala\nearlier in the week, namely Jeremy Oertel's Artichoke Hold. Jeremy crafted this at Donna as a \"play on a play... I did a cocktail called the\nBitter Mai Tai\n, and this is its relative.\" As the drink name suggests, one of the substitution here is Cynar for the Campari in the Bitter Mai Tai.\nThe Artichoke Hold offered mint aromas over the funky rum notes from the garnish. On the sip, lime, caramel, and bright fruit notes from the St. Germain gave way to funky rum, herbal amaro, nutty orgeat, and floral flavors on the swallow. Indeed, Cynar and St. Germain paired here just as well as they do in\nAlto Cucina\nand other drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVXAixNsashKiDz-4YhTBDK33ECLtJtm9qzmrL__vPheU9lc3YRKr26o1bQmNQ90fyFSBehbcpZ8FKkuckjfpXTt_T5D6oWN2dQQqaZg-87PmyZ6RWtZ7zmuy8uRwJialszPp_olzciMs/s320/artichokehold1640.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVXAixNsashKiDz-4YhTBDK33ECLtJtm9qzmrL__vPheU9lc3YRKr26o1bQmNQ90fyFSBehbcpZ8FKkuckjfpXTt_T5D6oWN2dQQqaZg-87PmyZ6RWtZ7zmuy8uRwJialszPp_olzciMs/s800/artichokehold1640.jpg", "comment_count": 0 }, { "title": "scotch lady", "url": "https://cocktailvirgin.blogspot.com/2015/07/scotch-lady.html", "published": "2015-07-03T12:11:00.002-04:00", "updated": "2017-07-05T14:47:21.809-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "applejack", "egg white", "grenadine", "lemon juice", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Famous Grouse Blended Scotch (Buchanan's 12 Year)", "1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup (1/2 oz)", "1/4 oz Grenadine (1/2 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass and garnish with a cherry.", "body_text": "1 1/2 oz Famous Grouse Blended Scotch (Buchanan's 12 Year)\n1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup (1/2 oz)\n1/4 oz Grenadine (1/2 oz)\n1 Egg White\nShake once without ice and once with ice. Strain into a coupe glass and garnish with a cherry.\nTwo Saturdays ago, to break up the run of Tiki drinks as of late, I reached for the\nDeath & Co. Cocktail Book\n. There, I spotted one of Phil Ward's \"Mr. Potato Head\" swap-outs, the Scotch Lady. He created that drink in 2008 as a modification of the\nPink Lady\nwith Scotch in place of the classic's gin. Once prepared, the Scotch Lady offered a hint of smoke aroma and a vague fruitiness from either the apple brandy or pomegranate syrup through the egg white froth. On the tongue, the Scotch Lady shared a creamy, lemon, and pomegranate sip; next, the swallow offered the Scotch and apple notes with a smoky and lemony finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_6PH2iRjZCaHBs6YZApmVPh9FxmexiVwJ2iDWDSTlV_-onESvcLbcXFoFOkG_Id7EbxgiZ97mSRYGedDV4k_jezhQhOFDMWA83Grq9n5nwDC462q6J8jIMsO1YwwwDHxIZmUDEh14GxE/s320/scotchlady0736.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_6PH2iRjZCaHBs6YZApmVPh9FxmexiVwJ2iDWDSTlV_-onESvcLbcXFoFOkG_Id7EbxgiZ97mSRYGedDV4k_jezhQhOFDMWA83Grq9n5nwDC462q6J8jIMsO1YwwwDHxIZmUDEh14GxE/s800/scotchlady0736.jpg", "comment_count": 0 }, { "title": "don't fight it", "url": "https://cocktailvirgin.blogspot.com/2015/07/dont-fight-it.html", "published": "2015-07-03T12:28:00.000-04:00", "updated": "2017-07-05T14:46:50.327-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "chartreuse (green)", "gin", "lillet", "lime juice" ], "ingredients": [ "1 oz Berkshire Mountain Distillers Greylock Gin", "1 oz Lillet Blanc", "1/2 oz Green Chartreuse", "1/2 oz Lime Juice" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice, garnish with 2-3 dash Angostura Bitters and a mint sprig, and add a straw.", "body_text": "1 oz Berkshire Mountain Distillers Greylock Gin\n1 oz Lillet Blanc\n1/2 oz Green Chartreuse\n1/2 oz Lime Juice\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice, garnish with 2-3 dash Angostura Bitters and a mint sprig, and add a straw.\nOne of the few drinks to challenge\nHungry Like the Wolf\n's supremacy at Loyal Nine's Yacht Rock Sunday has been the Don't Fight It. The drink name came by request of Chef Marc Sheenan for his love of the Kenny Loggins-Steve Perry duet. When I expressed concern about the drink name in light of Bud Lite's advertising campaign fiasco, Marc defended the beauty of this song. In fact, he declared it so pastel of a musical number that it, in fact, required Chartreuse. One of the other owners had been requesting a Swizzle, so this seemed like a perfect opportunity. I moved in that direction with the 1937\nGreen Ghost\nas flavor inspiration and the\nScofflaw\nfor structure. With the balance being crisp, citrussy, herbal, and refreshing and the appearance rather stunning, I can understand why this one gets re-ordered a lot.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyQYnB3ytqZKsBkZX3QDDTy8Dku23P3ARlyv3G4UYg0bVO7KR-DbQ3Qp2VqMj82JCXip61JpiPoZnWLI_ChyphenhyphenO_XajaiZgaCF2Ga9NWutODgbsXIUuvI2VM_7tGRWz69P6tGCoZHpPZmSE/s320/dontfightit.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyQYnB3ytqZKsBkZX3QDDTy8Dku23P3ARlyv3G4UYg0bVO7KR-DbQ3Qp2VqMj82JCXip61JpiPoZnWLI_ChyphenhyphenO_XajaiZgaCF2Ga9NWutODgbsXIUuvI2VM_7tGRWz69P6tGCoZHpPZmSE/s800/dontfightit.jpg", "comment_count": 0 }, { "title": "wheel in the sky", "url": "https://cocktailvirgin.blogspot.com/2015/07/wheel-in-sky.html", "published": "2015-07-04T12:11:00.001-04:00", "updated": "2017-07-05T14:45:54.369-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "bitters (Angostura)", "honey", "lime juice", "soda", "tequila" ], "ingredients": [ "2 oz Chinaco Blanco Tequila", "1/2 oz Honey Syrup (1:1)", "1/2 oz Lime Juice", "2 dash Angostura Bitters", "10 drop St. George Absinthe" ], "instructions": "Shake with ice and strain into a Collins glass containing 2 oz soda water. Fill with ice, garnish with a rosemary sprig (optional, a thyme or similar herb garnish will work well here too), and add a straw.", "body_text": "2 oz Chinaco Blanco Tequila\n1/2 oz Honey Syrup (1:1)\n1/2 oz Lime Juice\n2 dash Angostura Bitters\n10 drop St. George Absinthe\nShake with ice and strain into a Collins glass containing 2 oz soda water. Fill with ice, garnish with a rosemary sprig (optional, a thyme or similar herb garnish will work well here too), and add a straw.\nOne of the popular patio crushers at Loyal Nine's Yacht Rock Sunday is a tequila-based Highball called the Wheel in the Sky after the Journey song. For a starting idea, I focused in on our honey syrup and soon thought about the 1940\nJuschu Cocktail\n, an embittered tequila Bee's Knees. Since that did not seem refreshing enough, I conjured up the honey-laden\nAir Mail\n, but instead of sparkling wine, I opted for club soda. To add to the spice quotient, I took a page from the Tiki manuals and carefully added a handful of drops of absinthe to the mix to add a bit of brightness and intrigue (albeit, a few more than the stock 6 drops).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUnsOKd7f9P0CIzFRAbt9CTrwNrgLXU3ZhICQqQjniISjt6migO2HCWDB-PRf0hpQHy-SOrpyJcAUxgZNYnaqHuwZ3Lgv1peae4fOVc_4I1-rJp-VSioN2N8bFyoC25TRmgjIIITdPjML/s320/wheelinsky.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUnsOKd7f9P0CIzFRAbt9CTrwNrgLXU3ZhICQqQjniISjt6migO2HCWDB-PRf0hpQHy-SOrpyJcAUxgZNYnaqHuwZ3Lgv1peae4fOVc_4I1-rJp-VSioN2N8bFyoC25TRmgjIIITdPjML/s800/wheelinsky.jpg", "comment_count": 0 }, { "title": "trader vic's grog", "url": "https://cocktailvirgin.blogspot.com/2015/07/trader-vics-grog.html", "published": "2015-07-04T12:19:00.000-04:00", "updated": "2017-07-05T14:45:25.411-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "2 oz Dark Jamaican Rum (1 oz each Coruba and Smith & Cross)", "1 oz Passion Fruit Syrup (BG Reynolds)", "1 oz Pineapple Juice", "1 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with crushed ice and pour into a tulip glass. Garnish with mint sprigs.", "body_text": "2 oz Dark Jamaican Rum (1 oz each Coruba and Smith & Cross)\n1 oz Passion Fruit Syrup (BG Reynolds)\n1 oz Pineapple Juice\n1 oz Lemon Juice\n1 dash Angostura Bitters\nShake with crushed ice and pour into a tulip glass. Garnish with mint sprigs.\nAfter getting home from Yacht Rock Sunday, I decided to pamper myself with a drink from Beachbum Berry's\nRemixed\n. The one that called out to me was a Grog created at Trader Vic's that reminded me a little of Hurricane gussied up with pineapple juice and bitters. Once prepared, Trader Vic's Grog gave forth a bounty of mint aromas. Lemon, caramel from the rums, and passion fruit on the sip gave way to dark funky Jamaican rums and pineapple on the swallow. Definitely more complex than the classic Hurricane, but equally as refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildXfqFnncljpXyTKm7a_YckMBGZQyaj4cs53ngPrhD97uo-ho384hzt0cXbINjeQ_36q0Lk3OcRycrYwsGAYqyKmY6TN94CdZTpSiKrlhoG9iXFE7yVa7VOfiLdpF7Ki3r7DYiNHLIq_v/s320/tradervicgrog0738.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildXfqFnncljpXyTKm7a_YckMBGZQyaj4cs53ngPrhD97uo-ho384hzt0cXbINjeQ_36q0Lk3OcRycrYwsGAYqyKmY6TN94CdZTpSiKrlhoG9iXFE7yVa7VOfiLdpF7Ki3r7DYiNHLIq_v/s800/tradervicgrog0738.jpg", "comment_count": 0 }, { "title": "night watch", "url": "https://cocktailvirgin.blogspot.com/2015/07/night-watch.html", "published": "2015-07-05T12:22:00.000-04:00", "updated": "2017-07-05T14:44:55.419-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jessica Gonzalez", "source": "Death & Co. Cocktail Book", "year": 2011 }, "categories": [ "bitters (Angostura)", "gin", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 1/2oz Ransom Old Tom Gin", "1/2 oz Cruzan Blackstrap Rum", "3/4 oz Lustau East India Solera Sherry", "1 tsp Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2oz Ransom Old Tom Gin\n1/2 oz Cruzan Blackstrap Rum\n3/4 oz Lustau East India Solera Sherry\n1 tsp Simple Syrup\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\nA few Mondays ago, I turned to my copy of the\nDeath & Co. Cocktail Book\nafter having neglected it for so long until I was reminded of its gems with the Scotch Lady. For an appropriate nightcap, I skipped to the various stirred sections. The one that presented itself was the Night Watch that Jessica Gonzalez concocted in 2011. She described that while \"a lot of the guys like to name drinks after songs or movies, I prefer works of art like this Rembrandt painting.\" And a work of art in my belly seemed right on point.\nThe Night Watch gave forth dark molasses aromas with hints of grape. Most of the grape notes came through on the sip, and the swallow presented juniper, raisiny sherry, molasses, and spice elements that combined to form a deep, dark, and satisfying finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsuwdgR9IYrFYTsFQKkxwcF6r9UzPxnwwhlEVKIBY-OgVgZmRkuNvUGujhJxvIR_kzfwBTe95zJyGeUo3I2pysWblGHxtG2FNU9Nian3fRT34M9IVxgKbgzOplodVhlufu4_lxeI2Q_mq/s320/nightwatch0743.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsuwdgR9IYrFYTsFQKkxwcF6r9UzPxnwwhlEVKIBY-OgVgZmRkuNvUGujhJxvIR_kzfwBTe95zJyGeUo3I2pysWblGHxtG2FNU9Nian3fRT34M9IVxgKbgzOplodVhlufu4_lxeI2Q_mq/s800/nightwatch0743.jpg", "comment_count": 0 }, { "title": "hurricane", "url": "https://cocktailvirgin.blogspot.com/2015/07/hurricane.html", "published": "2015-07-06T12:01:00.000-04:00", "updated": "2017-07-05T14:43:42.285-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "shake", "attribution": { "creator": "Louis Culligan", "source": "Pat O'Brien's", "year": 1940 }, "categories": [ "lemon juice", "passion fruit syrup", "rum" ], "ingredients": [ "4 oz Dark Jamaican Rum (2 oz Coruba, 1/2 oz Smith & Cross, 1/2 oz Wray & Nephew Overproof)", "2 oz Passion Fruit Syrup (1 1/2 oz housemade)", "2 oz Lemon Juice (1 1/2 oz)" ], "instructions": "Shake with crushed ice and pour into a Hurricane glass or large Tiki mug. Top with crushed ice.", "body_text": "4 oz Dark Jamaican Rum (2 oz Coruba, 1/2 oz Smith & Cross, 1/2 oz Wray & Nephew Overproof)\n2 oz Passion Fruit Syrup (1 1/2 oz housemade)\n2 oz Lemon Juice (1 1/2 oz)\nShake with crushed ice and pour into a Hurricane glass or large Tiki mug. Top with crushed ice.\nA few Tuesdays ago, I finally found frozen passion fruit pulp to make my own passion fruit syrup. I had received a tip on\nChowhound\nto look in the lowboy freezer in the middle of the Pao de Acucar Market in Union Square, Somerville, MA. There, I found enough pulp to make 24 oz of syrup for $4. Making the syrup was as easy as opening two 3 oz packets and letting them thaw in an equal volume (6 oz) of simple syrup according to Beachbum Berry. I added a fine straining step to remove some of the seeds. With a fresh and aromatic batch of passion fruit syrup in hand, I decided to start with the classic Hurricane. While I have had or made variations on the classic, especially with bartenders across town last year showcasing their Tales of the Cocktail Hurricane competition entries (such as\nHurricane Caesar\nand\nCategory 1\n), I have not had the basic three ingredient one.\nThe Hurricane's creation can be traced back to Pat O'Brien's in New Orleans circa 1940. Bartender Louis Culligan crafted this drink as a way of getting rid of excess rum that needed to be purchased to get other spirits. Beachbum Berry provides more history in\nRemixed\n, and the recipe I utilized came straight from that source. To garnish the drink, besides mint sprigs and a wide lemon swath, I added pink orchid-like flowers from our ornamental pea plant. Once prepared, the Hurricane shared a mint aroma over the fruity nose from the passion fruit. Lemon and an almost peachy note from the passion fruit on the sip led into funky rums on the swallow with a citrussy finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XK4tOdUGohmp5jZTYfMuKgCanoWYqjcEGo1owcY8eXLtrZTO4h_RdxLbzTvc_Sr3NMu71yUhtu0cGfJHq6PvNZTpmU6K7NbQ_7kGZt1iOE2MQQoYXYZKQg7qfkTQ7ONqhe6HfRshi6I9/s320/hurricane0745.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XK4tOdUGohmp5jZTYfMuKgCanoWYqjcEGo1owcY8eXLtrZTO4h_RdxLbzTvc_Sr3NMu71yUhtu0cGfJHq6PvNZTpmU6K7NbQ_7kGZt1iOE2MQQoYXYZKQg7qfkTQ7ONqhe6HfRshi6I9/s800/hurricane0745.jpg", "comment_count": 0 }, { "title": "adorable bartender", "url": "https://cocktailvirgin.blogspot.com/2015/07/adorable-bartender.html", "published": "2015-07-06T12:12:00.005-04:00", "updated": "2017-07-05T14:43:06.776-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Christopher Lockwood", "source": "Lucey's Lounge", "year": null }, "categories": [ "bitters (other)", "cachaça", "lime juice", "mezcal", "suze", "tea" ], "ingredients": [ "1 1/2 oz Aged Cachaça (Seleta Gold)", "1/2 oz Mezcal (Montelobos)", "1/2 oz Salers Gentian Liqueur", "3/4 oz Lime Juice", "3/4 oz Earl Grey Syrup (*)", "3 dash Grapefruit Bitters (2 wide grapefruit swaths)" ], "instructions": "Shake with ice and strain into a rocks glass with ice. Garnish with a grapefruit twist. ShakeStir", "body_text": "1 1/2 oz Aged Cachaça (Seleta Gold)\n1/2 oz Mezcal (Montelobos)\n1/2 oz Salers Gentian Liqueur\n3/4 oz Lime Juice\n3/4 oz Earl Grey Syrup (*)\n3 dash Grapefruit Bitters (2 wide grapefruit swaths)\nShake with ice and strain into a rocks glass with ice. Garnish with a grapefruit twist.\n(*) For every 1 oz of strongly steeped hot Earl Grey tea, add 1 oz sugar. Stir to dissolve. 1 + 1 = 1.5 oz syrup.\nAfter the Hurricane, I turned to a drink I had spotted on\nShakeStir\ncalled the Adorable Bartender. The recipe was concocted by Christopher Lockwood, bar manager of Lucey's Lounge in Brooklyn. Not only did the combination of cachaça and mezcal seemed intriguing, but I was curious as to how it would all pair with tea syrup and gentian liqueur. In the glass, the cocktail offered grapefruit oil notes over the cachaça funk nose. Lime and a bit of toastiness from the tea on the sip set the stage for funky cachaça, smoky agave, tea, and earthy gentian on the swallow as well as a citrus-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefOP_P3BWscPjeDh4W8UBruf8sreH3h5Jedy9RyDImAZJ7ys_x-odKd2LUynjAjfOAPRwt3gKMBWuZdDkgoO7yScU8sp6HDjdLOvf0m4K9OucFcGvOPt2qI3yD0ZoyY2aLn75bXxcHJEg/s320/adorable0746.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefOP_P3BWscPjeDh4W8UBruf8sreH3h5Jedy9RyDImAZJ7ys_x-odKd2LUynjAjfOAPRwt3gKMBWuZdDkgoO7yScU8sp6HDjdLOvf0m4K9OucFcGvOPt2qI3yD0ZoyY2aLn75bXxcHJEg/s800/adorable0746.jpg", "comment_count": 0 }, { "title": "a bird named rufus", "url": "https://cocktailvirgin.blogspot.com/2015/07/a-bird-named-rufus.html", "published": "2015-07-07T09:00:00.000-04:00", "updated": "2017-07-05T14:42:39.788-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Chris Danforth", "source": "Spoke", "year": null }, "categories": [ "#spoke", "chartreuse (yellow)", "cynar", "lemon juice", "rum (white)", "soda" ], "ingredients": [ "1 oz Plantation 3 Star White Rum", "1 oz Cynar", "1/2 oz Yellow Chartreuse", "1/2 oz Lemon Juice", "4 leaf Mint" ], "instructions": "Build in a rocks glass, add ice, and shake to incorporate. Top with 1 oz soda water and garnish with a lemon twist.", "body_text": "1 oz Plantation 3 Star White Rum\n1 oz Cynar\n1/2 oz Yellow Chartreuse\n1/2 oz Lemon Juice\n4 leaf Mint\nBuild in a rocks glass, add ice, and shake to incorporate. Top with 1 oz soda water and garnish with a lemon twist.\nAbout two weeks ago, Andrea and I stopped into Spoke for drinks and food, and at the bar were bartenders Chris Danforth and Liz Mann. For a first drink, I asked Liz for A Bird Named Rufus. When I learned that Chris had created the recipe, I inquired about the curious drink name. The Rufus in question was the Rufous-crowned Tody Flycatcher bird, and it was the only bird call Chris' mom knew and she frequently would do the call. Once this tribute to his childhood was mixed in the glass, it offered a lemon aroma over a lightly carbonated lemon sip. The swallow then proffered a combination of rum and funky bitter flavors with growing mint notes over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1u9iJTuLhmJQ6f5G_Jfb5H6RqdqNPyHD2hyphenhyphen_wv8gOe_E95mQJLxxza-I7I-S-kpJA2nKXcknZ-70-MJdsYdkoKa0csDGmHefMk7p8GsXz572Vg2sH7CTI7Jf7TS42dr5K2Vx7ulScY59/s320/birdrufus0748.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1u9iJTuLhmJQ6f5G_Jfb5H6RqdqNPyHD2hyphenhyphen_wv8gOe_E95mQJLxxza-I7I-S-kpJA2nKXcknZ-70-MJdsYdkoKa0csDGmHefMk7p8GsXz572Vg2sH7CTI7Jf7TS42dr5K2Vx7ulScY59/s800/birdrufus0748.jpg", "comment_count": 0 }, { "title": "mistaken for strangers", "url": "https://cocktailvirgin.blogspot.com/2015/07/mistaken-for-strangers.html", "published": "2015-07-07T10:00:00.000-04:00", "updated": "2017-07-05T14:41:27.880-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Danforth", "source": "Spoke", "year": null }, "categories": [ "#spoke", "aperol", "bitters (Angostura)", "bitters (orange)", "lemon juice", "pineapple syrup", "rum" ], "ingredients": [ "1 1/2 oz Aged Rum Mix (*)", "1/2 oz Pineapple Syrup", "1/2 oz Aperol", "1/2 oz Lemon Juice", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 1/2 oz Aged Rum Mix (*)\n1/2 oz Pineapple Syrup\n1/2 oz Aperol\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters\nShake with ice and strain into a coupe.\n(*) 3 parts Barbancourt 5 Year to 1 part El Dorado 12 Year\nThe drink that Andrea asked bartender Liz Mann for at Spoke was the Mistaken for Strangers. Bar manager Chris Danforth later explained that the name of his creation was how people do not expect older sipping-style rums to be utilized in cocktails. The flavor combination reminded me of Brick and Mortar's riff on a Jungle Bird called the\nJets to Brazil\nbut completely reconfigured here. And it had absolutely nothing to do with Brick & Mortar's grappa-based\nMistaken for Strangers\neither.\nThis Mistaken for Strangers shared a vague fruitiness that perhaps had more Aperol aromas than lemon or pineapple. Orange with hints of pineapple on the sip transitioned into dark rums on the swallow with pineapple and rhubarb on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzL8oM6R6gH12K_v_JbaABjIUOZcC5SDor6hlIQOdsk3xFNJRqwqqKSRhXa9RjBEfUALE8eHbSZZJ7ahipcpv6J3XKsSDzZUPuGxTDaaNL3fyOC7iiBiARuVCKGNL1hpo9B9DFiiTckaa-/s320/mistakenstranger0750.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzL8oM6R6gH12K_v_JbaABjIUOZcC5SDor6hlIQOdsk3xFNJRqwqqKSRhXa9RjBEfUALE8eHbSZZJ7ahipcpv6J3XKsSDzZUPuGxTDaaNL3fyOC7iiBiARuVCKGNL1hpo9B9DFiiTckaa-/s800/mistakenstranger0750.jpg", "comment_count": 0 }, { "title": "kentucky shuffle", "url": "https://cocktailvirgin.blogspot.com/2015/07/kentucky-shuffle.html", "published": "2015-07-08T09:00:00.001-04:00", "updated": "2025-08-08T12:07:11.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "spoke" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Chris Danforth", "source": "Spoke", "year": null }, "categories": [ "#spoke", "amaro", "lemon juice", "scotch", "simple syrup", "simple syrup (ginger)", "soda", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Rittenhouse 100 Rye", "1/2 oz White Horse Scotch", "1 oz Meletti Amaro", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 barspoon Ginger Syrup", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with ice, top with soda, and add a straw.", "body_text": "1/2 oz Rittenhouse 100 Rye\n1/2 oz White Horse Scotch\n1 oz Meletti Amaro\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 barspoon Ginger Syrup\n2 dash Jerry Thomas Decanter Bitters\nShake with ice and strain into a Collins glass. Fill with ice, top with soda, and add a straw.\nWhile at Spoke, Davis Square lost power, and Spoke's circle lights on the bar and the rest of their electricity went out. One table had sat down and ordered drinks, and when the power went out, they left. That caused a cocktail, the Kentucky Shuffle, to need a home. Therefore, bartender Chris Danforth donated this orphan to me. While I did learn that it was Chris' recipe, I did not inquire about the name. Perhaps it started as a Kentucky Buck with part of the whiskey swapped for amaro and the rest of the Bourbon swapped for rye and Scotch?\nThe Kentucky Shuffle began with a lemon oil aroma. A carbonated lemon, malty and caramel sip gave way to whiskey, floral, and herbal notes on the swallow with a ginger finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hOBmkhSTIQaSVPW3B6sIzQiiHAMbJ_0QjmrGJiM0uI_YqndzpjFEzyivhjNDt3sByWhOC5Odeb34EX7MgueaI64v_qIOAzgb9oeYHQOdGkwfkw35huS4iQdkDss-LYQmSBc9T6_dUrO4/s320/kentuckyshuffle0751.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hOBmkhSTIQaSVPW3B6sIzQiiHAMbJ_0QjmrGJiM0uI_YqndzpjFEzyivhjNDt3sByWhOC5Odeb34EX7MgueaI64v_qIOAzgb9oeYHQOdGkwfkw35huS4iQdkDss-LYQmSBc9T6_dUrO4/s800/kentuckyshuffle0751.jpg", "comment_count": 0 }, { "title": "jersey isle julep", "url": "https://cocktailvirgin.blogspot.com/2015/07/jersey-isle-julep.html", "published": "2015-07-08T11:30:00.000-04:00", "updated": "2017-07-05T14:40:13.046-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": null, "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "amaro", "grapefruit juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Privateer Amber Rum", "1 oz Amaro Montenegro", "1 oz Grapefruit Juice", "3/4 oz Simple Syrup", "1 pinch Mint" ], "instructions": "Muddle mint in simple syrup in a Tulip glass. Add the rest of the ingredients and fill with crushed ice. Garnish with a mint sprig, grate nutmeg over the top, and add straws.", "body_text": "1 oz Privateer Amber Rum\n1 oz Amaro Montenegro\n1 oz Grapefruit Juice\n3/4 oz Simple Syrup\n1 pinch Mint\nMuddle mint in simple syrup in a Tulip glass. Add the rest of the ingredients and fill with crushed ice. Garnish with a mint sprig, grate nutmeg over the top, and add straws.\nTwo Thursdays ago, Andrea and I took the commuter rail up to Beverly to have dinner at Barrel House. On the bar that night were Sarah Waltman and John Wierszchalek, and bar manager Sean Maher was floating around helping out throughout the restaurant. For a first drink, I asked Sarah for the Jersey Isle Julep which seemed perfect for the warm evening. In the glass, it offered a spicy herbal aroma from the nutmeg and mint. Sweet citrus on the sip led into rum, mint, tangerine, and spice on the swallow. Overall, the Jersey Isle Julep pleasantly fell somewhere between a Rum Julep and a Tiki drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qg0JEXZm9_Hcv8A87DkTk98pnMrcVokOeUPDWSOsGT9FIxRXp0GWITmUsO8uKWdtr029Dt47o5cgA89yfqHGYYe75-ZD-EfOu2N5r-3BgFCAhrjEqwiSkcCdF43B7nsrwFomEpF0_r0t/s320/jerseyislej0753.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qg0JEXZm9_Hcv8A87DkTk98pnMrcVokOeUPDWSOsGT9FIxRXp0GWITmUsO8uKWdtr029Dt47o5cgA89yfqHGYYe75-ZD-EfOu2N5r-3BgFCAhrjEqwiSkcCdF43B7nsrwFomEpF0_r0t/s800/jerseyislej0753.jpg", "comment_count": 0 }, { "title": "pink penelope", "url": "https://cocktailvirgin.blogspot.com/2015/07/pink-penelope.html", "published": "2015-07-09T08:30:00.000-04:00", "updated": "2017-07-05T14:39:46.738-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Sarah Walman", "source": null, "year": null }, "categories": [ "#barrelhouse", "campari", "champagne", "grapefruit juice", "st. germain" ], "ingredients": [ "3/4 oz Campari", "3/4 oz St. Germain", "3/4 oz Grapefruit Juice" ], "instructions": "Shake with ice and strain into a small white wine glass and top with 1 oz Louis de Grenelle sparkling rosé wine.", "body_text": "3/4 oz Campari\n3/4 oz St. Germain\n3/4 oz Grapefruit Juice\nShake with ice and strain into a small white wine glass and top with 1 oz Louis de Grenelle sparkling rosé wine.\nThe drink that Andrea asked bartender Sarah Walman for was the Pink Penelope. I was tempted by this one too, for the combination of Campari and St. Germain has worked rather well in drinks like the\nCell 34\nand\nSideways in Reverse\n. When I tasted her drink, it offered Campari and grapefruit aromas on the nose. Next, sparkling citrus flavors on the sip led into Campari softened by St. Germain on the swallow. The Campari continued on into the finish though as a bitter orange flavor.\nFor dessert, we were brought a trio of half-sized portions of their \"adult milkshakes.\" From left to right, the Bourbon Cabinet (Bourbon, Luxardo cherry syrup), Senior Mints (Fernet Branca, U-bet Chocolate Syrup), and the Shakedown (Old Monk Rum, cinnamon syrup). While my favorite was the Bourbon Cabinet and Andrea took to the Shakedown the most, I would not say no to the Senior Mints again.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm403srALeCDy6ehBU1FcORH4DfLvfJLM_xilKSoH_rlqsEM7SQ6F6H_hGf1h2rCzLZ3XNbsLY0K-l6SqDNPxwvsnGZ0OGieSvA0tcyVMurhArTdxG87vrsEaOMf41adpV7tKFFne-qIgy/s320/pinkpenelope0752.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVxr3VfZtMzsJFTUcYseceamwwoL62MoIpcrfvx4FQd6z6pjjJcGQ7AK-g_n8K7ucfcws6L1KGys6VaU_nQgXf0YBxeXjl6mbai8xaXP4P-eLydUm9PW6iXjZo5oRihMvD0YbuX66Hlne/s320/barrelhousemilk0755b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm403srALeCDy6ehBU1FcORH4DfLvfJLM_xilKSoH_rlqsEM7SQ6F6H_hGf1h2rCzLZ3XNbsLY0K-l6SqDNPxwvsnGZ0OGieSvA0tcyVMurhArTdxG87vrsEaOMf41adpV7tKFFne-qIgy/s800/pinkpenelope0752.jpg", "comment_count": 0 }, { "title": "blood letter", "url": "https://cocktailvirgin.blogspot.com/2015/07/blood-letter.html", "published": "2015-07-09T12:00:00.000-04:00", "updated": "2017-07-05T14:38:29.712-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "bitters (Peychaud's)", "mezcal", "suze", "vermouth (bianco)" ], "ingredients": [ "2 oz Peloton de la Muerte Mezcal", "1/2 oz Carpano Bianco Vermouth", "1/2 oz Salers Gentian Liqueur", "1 barspoon Habañero Vodka (*)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rock glass.", "body_text": "2 oz Peloton de la Muerte Mezcal\n1/2 oz Carpano Bianco Vermouth\n1/2 oz Salers Gentian Liqueur\n1 barspoon Habañero Vodka (*)\n2 dash Peychaud's Bitters\nStir with ice and strain into a rock glass.\n(*) Sub a small dash of hot sauce for this infusion.\nFor a second cocktail at Barrel House in Beverly, I requested the Blood Letter for I have found gentian liqueurs to pair rather well with agave spirits such as in the\nZig Zag Wanderer\n. On the nose, the Blood Letter begat smoky notes with hints of herbal from either the Salers or the habañero pepper. While the sip was a sweet white grape flavor, the swallow offered smoky mezcal, earthy gentian, and lots of peppery spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-E057UEb_fSSv-6eR8p7Ypya4LwacoWiX_bVpHT81l_0-qYdS3HsGWagaO1lFrdBwUxbCoIYZFFp-dLYCaqQ9l3aXz5GOaO3Al3UB9Ks0zsllUbgCpomb6jJKu9dfUrW8TNDyx1-uT-X/s320/bloodletter0758.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-E057UEb_fSSv-6eR8p7Ypya4LwacoWiX_bVpHT81l_0-qYdS3HsGWagaO1lFrdBwUxbCoIYZFFp-dLYCaqQ9l3aXz5GOaO3Al3UB9Ks0zsllUbgCpomb6jJKu9dfUrW8TNDyx1-uT-X/s800/bloodletter0758.jpg", "comment_count": 0 }, { "title": "day of the dead bitters", "url": "https://cocktailvirgin.blogspot.com/2015/07/day-of-dead-bitters.html", "published": "2015-07-09T15:40:00.001-04:00", "updated": "2017-07-05T14:37:58.250-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*bitters recipe" ], "ingredients": [], "instructions": null, "body_text": "I just got a request for the ingredients for one of my old bitters recipes that I developed back in 2010 called the Day of the Dead Bitters. The idea was a Mexican-themed bitters that were not chocolate molé-based but instead featured calendula or marigold petals. Calendula has been used throughout Dead of the Dead celebrations to decorate altars and graves as well as commemorate the deceased in homes. The bright orange, pungent flowers are believed to attract dead souls and bring them back home; however, the roots of the association probably started by the flowers utility in hide the odors of death and decay during funerals. As for other Mexican-themed ingredients, coffee, ancho chili, cinnamon, sage, cumin, and clove were also utilized. Moreover, I decided to utilize tonka bean; despite the FDA frowning on this delicious botanical, it is frequently utilized in Mexican vanilla extracts. Besides a vanilla note, it also donates a beautiful spice richness to infusions. Regular vanilla bean could be substituted if need be.\nThe bitters themselves found their way into a few Boston recipes including Scott Holliday's\nOfrenda\n, Ran Duan's\nJarabe Tapatío\n, and Ben Sandrof's\nBittered Fling\n. Without further ado, here is my recipe:\nDay of the Dead Bitters\n• 20 gram Marigold (Calendula) petals, dried\n• 12 gram Chamomile, dried\n• 8 gram Orange peel, dried\n• 2 gram Lemon peel, dried\n• 6 gram Cinnamon stick, broken up\n• 1 gram Corriander seed\n• 1 gram Cumin seed\n• 3 gram Thyme, dried\n• 2 gram Oregano, dried\n• 4 gram Spearmint, dried\n• 1 gram Clove\n• 6 gram Coffee bean, medium roast, broken up\n• 2 gram Ancho chili powder\n• 8 gram Tonka bean, broken up\nAdd 16 oz Bacardi 151 proof Rum and 8 oz water to make 24 oz of 100° spirit. Let infuse for 10 days with frequent mixing. Filter through a coffee filter, and bottle.\nThe bitters were only made once according to my notebook and led me to develop flower bitters that I dubbed \"Bumble Bee Bitters\" which also utilized marigold and chamomile (as well as lavender) but in a more herbal and classical bitters direction.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": ":: boston cocktail allstars - ryan lotz ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/boston-cocktail-allstars-ryan-lotz.html", "published": "2015-07-09T19:03:00.002-04:00", "updated": "2017-07-05T14:37:50.396-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "ryan lotz", "source": "Lineage", "year": 2010 }, "categories": [ "*bostoncocktailallstars" ], "ingredients": [ "1. The" ], "instructions": null, "body_text": "For the fourth installment of the Boston Cocktail Allstars series, I figured that I would change gears for a moment. The first three, Tommy, Misty, and John, have all gotten a lot of press around Boston and across the country to varying degrees. However, often there are gems that fly under the radar a bit. In this instance, bartender Ryan Lotz has shown a great deal of creativity, hospitality, and scholarship in the 5+ years that I have known him. Early in 2010, Ryan called both Lauren Clark of\nDrinkBoston\nand me out on Twitter to come visit him at Lineage in Brookline. Being a ways off the beaten path, Lineage's drink program was not getting that much notice back then. One of the first things that Ryan was doing that caught my attention was that he was working his way through Ted Haigh's\nVintage Spirits and Forgotten Cocktails\n. Each weekend, he was featuring a pair of drinks, and he progressed through the book over the next several months until completion; the first one we got to try was the\nCuraçao Punch\n. We rather enjoyed visiting Ryan at Lineage from March 2010 on for we could go at the tail end of the crowds and catch dinner without a wait; and after the throngs had left, we had plenty of undivided attention from the barstaff and talk about cocktails. Ryan later departed Lineage to become one of the opening barstaff of the Hawthorne, and after that, he found a home at No. 9 Park.\n1. The\nFritz\nOne of the first cocktail recipes of his that Ryan offered me that intrigued me was the Fritz -- a drink that was inspired by one of my recipes, the\nGerty\n. Here, he balanced a four equal part drink where one quarter was Peychaud's Bitters in an inverse Martinez-like formulation. He dubbed this one after Fritz Bultman, an abstract expressionist from New Orleans. Also on the absurd tip was the\nMonk's Thistle\nthat was his riff on Ben Sandrof's Green Chartreuse-laden Silent Order.\n2.\nFinal Voyage\nRyan's drink making prowess was not just freakist and extreme, but he ranged from classical to Tiki as well. For a proto-Tiki-inspired one, perhaps the Final Voyage, a Jamaican rum riff on the Last Word that fell somewhere between a Periodista and the Culross given the apricot liqueur. The\nExhibition Swizzle\nalso had a tropical feel despite being a tribute to Aperol's launch; Haitian rum, falernum, and lime helped to set that stage.\n3.\nBlack Cadillac\nOne of the drink styles that Ryan enjoyed tinkering with were egg drinks, and the egg drink that I featured in the\nDrink and Tell: A Boston Cocktail Book\ntechnique section was this one, the Black Cadillac. This stout ale Flip bolstered by demerara syrup, Scotch, and Jamaican rum had all the makings of early 19th century libations but with a flavor profile that fit in quite nicely with modern mixology.\n4.\nAndorra\nAt the Hawthorne, Ryan had less control over the cocktail menu than he did as bar manager of Lineage, but he still was able to offer guests some excellent libations. One that sums up this era was the Andorra. Comparing it to a Negroni would sell it short, but Cognac as the spirit, sherry as the wine element, and Amaro Nardini as the bittering agent in equal parts gave way for a complex tipple. Add in a little salted rooibos syrup to mollify the amaro's bitterness, and the flavor profile offered chocolate, toffee, and nuttiness that complemented the brandy.\n5.\nRiviera de Ponente\nI think that the Hawthorne's refined elegance prepared him well for the current stage of his career at No. 9 Park. Strangely, he has been churning out some of the most interesting Tiki drinks in town using inspiration from Italian ingredients and classic cocktails. The Riviera de Ponente pictured above mixes in amaro and other liqueurs in something akin to a Zombie. And his Negroni Week offering, the\nAmaro di Cocco\nbeautifully merged a Rum Negroni with a Piña Colada into what could have been dubbed the Piña Negrada. Also, his Tiki prowess has led him to teach classes with Beachbum Berry where Ryan offered up the\nBenny & the Jets\n.\nFor these reasons, I am adding Ryan to this small but growing list of\nBoston Cocktail Allstars\n. Indeed, of this group, he is the first that I have covered that is still dedicating himself full time to bartending in Boston. And perhaps one day I'll make sure to get a decent picture of Ryan (opposed to the one above from Boston Thirst 2014) instead of taking pictures of his exquisite drinks alone. So cheers to Ryan!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbn_0orCByfITcqZazYL9Oz2Wr_I1qRf1gCefmW4O5sGpEV9nm2NlTWkFOeklH7S97AvhP_1EPDkkyUdTzqtF8KP9UunzVdtXWV0Qr1Yft-3fyZmsKguthNLHOMKNWLnrWU5_CsYOOzyt/s1600/ryanlotz.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiywLWqiw0IRMgUzqZAAKtn3fVbbVOTuGTzkRjAKkwOP8SnB4V6zdQ1N69v21p93YT0BHFIxRUlVqDJXqBPzjgJMAfWh2Dk71COc8KTAjZmE0uRaEy1ogC5fKs-IRWRMT_qNg9lx2hpHQ/s320/lineage777.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYlJkKK0iVf7xXPtvsy5etI-HxNYlTot6rrfW-T7Vb2hMAtQYUE4ru90nwkG700z7lbTQT719Vf9afj35BkFCaXmNh9JycJB8acVyF2atoHzR_QAs_IDpBn9ZilREVM7tfqIXe8a6GMXr/s320/riviera0702.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbn_0orCByfITcqZazYL9Oz2Wr_I1qRf1gCefmW4O5sGpEV9nm2NlTWkFOeklH7S97AvhP_1EPDkkyUdTzqtF8KP9UunzVdtXWV0Qr1Yft-3fyZmsKguthNLHOMKNWLnrWU5_CsYOOzyt/s800/ryanlotz.jpg", "comment_count": 0 }, { "title": "green hornet", "url": "https://cocktailvirgin.blogspot.com/2015/07/green-hornet.html", "published": "2015-07-10T09:00:00.001-04:00", "updated": "2025-03-13T16:36:27.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "John Wierszchalek", "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "amaro", "bitters (orange)", "chartreuse (green)", "cognac", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Cognac", "1/2 oz Amaro Nardini", "1 barspoon Green Chartreuse", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Cognac\n1/2 oz Amaro Nardini\n1 barspoon Green Chartreuse\n2 dash Orange Bitters\nStir with ice and strain into an old fashioned glass.\nAt Barrel House in Beverly, bartender John Wierszchalek wanted to send me home with one for the road, or in this case the commuter rail back to Boston. He regretted that we were on the other end of the bar for he wanted to showcase one of his creations that he dubbed the Green Hornet. Despite the small amount of Green Chartreuse in the drink, it definitely contributed greatly to its bouquet. A malty sip had a richness from the Amaro Nardini's caramel. And finally, the swallow displayed the rye and Cognac combination that works great in drinks like the Vieux Carré along with a beautiful pairing of chocolate-herbal from the Nardini and green-herbal from the Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4YsVTUG3lER6KS3ZWCaXFSgED3-5RJZHfGrYUdgyfk_DnRDjnsJo3yFOONbjfzk1J6SxcY3SRZ3uCYP3XPWKudcXRxuJVt1BBbu1FFu8iisI0eWcYay_lfuWBCueBO06EKDtzFf5yE6p/s320/greenhornet0760.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4YsVTUG3lER6KS3ZWCaXFSgED3-5RJZHfGrYUdgyfk_DnRDjnsJo3yFOONbjfzk1J6SxcY3SRZ3uCYP3XPWKudcXRxuJVt1BBbu1FFu8iisI0eWcYay_lfuWBCueBO06EKDtzFf5yE6p/s800/greenhornet0760.jpg", "comment_count": 0 }, { "title": "take the long way home", "url": "https://cocktailvirgin.blogspot.com/2015/07/take-long-way-home.html", "published": "2015-07-10T11:30:00.000-04:00", "updated": "2017-07-05T14:33:00.274-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "grapefruit juice", "madeira", "maraschino", "rum" ], "ingredients": [ "1 oz Angostura 5 Year Rum", "3/4 oz Blandy's 5 Year Sercial Madeira (*)", "3/4 oz Grapefruit Juice", "1/2 oz Luxardo Maraschino Liqueur", "3-4 Mint Leaves" ], "instructions": "Shake with ice and strain into a cocktail glass. Float a lightly spanked small mint leaf.", "body_text": "1 oz Angostura 5 Year Rum\n3/4 oz Blandy's 5 Year Sercial Madeira (*)\n3/4 oz Grapefruit Juice\n1/2 oz Luxardo Maraschino Liqueur\n3-4 Mint Leaves\nShake with ice and strain into a cocktail glass. Float a lightly spanked small mint leaf.\n(*) Another dry style like Verdelho would work here, but sweeter styles like Bual and Malmsey would shift the balance.\nFor one of the Yacht Rock Sunday cocktail lists, I was thinking about what else could be done with Madeira. As a starting point, I turned to the rye-based\nThrow the Horns\nand extracted the Madeira, Maraschino, and grapefruit triad. Indeed, Madeira and Maraschino have often been paired through the last century in recipes, but the grapefruit seemed like a great new direction. Instead of bitters in the Throw the Horns, I thought about keeping it lighter and more seasonal with mint. Therefore, I also took some elements from the\nSeventh Heaven\nand\nSensation\nand combined them all into a rum-based drink. For a name, I scanned the 150 song playlist for Sundays and found the Take the Long Way Home. Ignoring the song's shameful outskirting path in the lyrics, I focused more on finding interesting botanicals (such as flowers for Tiki drinks) on my long walks home from the bar at night, or perhaps finding blackberries and blueberries on long hikes through the woods and hills. I did tinker with the Maraschino amount here and had swapped half of it for simple syrup, but that version fell short on flavor for me even though it had the right sweet-tart balanced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WaBV9FLO5sRMp1nPXIg2So6jgu9uzCPdUpBgVqyPCdhyGeRX5nAUYbJS05kZlskh45zSu1znXOI2-va2FfKNjnl_rZmrRza6QbEQuDStQaLYdYb4nGGs3x_HJhpQeHNa2FCFwd6Co_qj/s320/longwayhome.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WaBV9FLO5sRMp1nPXIg2So6jgu9uzCPdUpBgVqyPCdhyGeRX5nAUYbJS05kZlskh45zSu1znXOI2-va2FfKNjnl_rZmrRza6QbEQuDStQaLYdYb4nGGs3x_HJhpQeHNa2FCFwd6Co_qj/s800/longwayhome.jpg", "comment_count": 0 }, { "title": "royal funchal yacht club (come sail away)", "url": "https://cocktailvirgin.blogspot.com/2015/07/royal-funchal-yacht-club-come-sail-away.html", "published": "2015-07-11T09:00:00.000-04:00", "updated": "2020-09-07T12:19:17.903-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "creole shrub", "falernum", "lime juice", "madeira", "simple syrup" ], "ingredients": [ "1 1/2 oz Blandy's 5 Year Sercial", "1/2 oz Clement Creole Shrubb", "1/2 oz Velvet Falernum", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Blandy's 5 Year Sercial\n1/2 oz Clement Creole Shrubb\n1/2 oz Velvet Falernum\n1/2 oz Lime Juice\nSimple Syrup to taste (1/4 oz) (*)\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\n(*) With a sweeter Madeira like Bual or Malmsey, no simple syrup would be needed.\nFor a drink idea for Loyal Nine's Yacht Rock Sundays, I thought about riffing on the\nRoyal Bermuda Yacht Club\nthat first appears in my library in Crosby Gaige's 1941\nCocktail Guide & Ladies' Companion\nand became more standardized in Trader Vic's 1947 book. Here, I was inspired by a cocktail I requested from Palmer Matthews at Drink for a sherry version of a Tiki or tropical recipe since sherry can often substitute for rum in these recipes. He, of course, selected the Trader Vic classic and I dubbed it the\nRoyal Cadiz Yacht Club\n. Since sherry and Madeira have some similarities in balance, I figured it was worth a shot. For Yacht Rock Sunday that week, we ran out of mixing Malmsey, so I utilized our mixing Sercial Madeira and supplemented the mix with a touch of simple syrup. While Royal Funchal Yacht Club is what I would call this outside of Yacht Rock Sundays, for the event, it was called \"Come Sail Away.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIa1x5fhShCd-bKAiZmXZeJO6gSF1bvQeTmNsB-hMPqzHtpxXZJAMKrxXqdkToB2-g3qxdodTt58pPf9tggmiEL81VSRa65p7zDqLWv-FnnRbLkx7rlXWzORteLqzD20DW_wM0yIyIyMi/s320/funchal_sailaway.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIa1x5fhShCd-bKAiZmXZeJO6gSF1bvQeTmNsB-hMPqzHtpxXZJAMKrxXqdkToB2-g3qxdodTt58pPf9tggmiEL81VSRa65p7zDqLWv-FnnRbLkx7rlXWzORteLqzD20DW_wM0yIyIyMi/s800/funchal_sailaway.jpg", "comment_count": 0 }, { "title": "volcano bowl", "url": "https://cocktailvirgin.blogspot.com/2015/07/volcano-bowl.html", "published": "2015-07-11T11:00:00.000-04:00", "updated": "2017-07-05T14:31:39.710-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Don the Beachcomber", "source": "Don the Beachcomber's St. Paul establishment", "year": 1970 }, "categories": [ "grapefruit juice", "lime juice", "maple syrup", "rum", "simple syrup" ], "ingredients": [ "3 oz Demerara Rum (1 1/2 oz El Dorado 3 Year)", "2 oz Gold Jamaican Rum (1 oz Coruba)", "1 oz Gold Puerto Rican Rum (1/2 oz DonQ Gold)", "6 oz Grapefruit Juice (3 oz Ruby)", "2 oz Lime Juice (1 oz)", "3/4 oz Maple Syrup (3/8 oz)", "1/2 oz Simple Syrup (1/4 oz)" ], "instructions": "Shake with ice and strain into a bowl filled with crushed ice. Originally served in a volcano bowl with a reservoir filled with 151 proof rum that was ignited; here, that reservoir was a spent half lime shell filled with El Dorado 151 Rum.", "body_text": "3 oz Demerara Rum (1 1/2 oz El Dorado 3 Year)\n2 oz Gold Jamaican Rum (1 oz Coruba)\n1 oz Gold Puerto Rican Rum (1/2 oz DonQ Gold)\n6 oz Grapefruit Juice (3 oz Ruby)\n2 oz Lime Juice (1 oz)\n3/4 oz Maple Syrup (3/8 oz)\n1/2 oz Simple Syrup (1/4 oz)\nShake with ice and strain into a bowl filled with crushed ice. Originally served in a volcano bowl with a reservoir filled with 151 proof rum that was ignited; here, that reservoir was a spent half lime shell filled with El Dorado 151 Rum.\nAfter Yacht Rock Sunday, I kept on the Tiki kick for my post-shift drink once I got home. Andrea was easily awaken with the call of \"Tiki-tiki!\" to join me in this sizable recipe (although less sizable when cut in half), namely the Volcano Bowl. In Beachbum Berry's\nRemixed\n, he traced the lineage back to Don the Beachcomber's St. Paul establishment circa 1970. I could not recall that many classic Tiki drinks that contained maple syrup, but I have had more modern tropical-style drinks like the\nRed Maple Swizzle\nand the\nCleirmeil\nthat contained it. Perhaps the 19th century\nHannibal Hamlin\n(not the honey version, that is) might classify if served a little differently.\nOnce extinguished, the Volcano Bowl displayed mint and citrus aromas. The citrus continued on into the sip with grapefruit and lime flavors, and the swallow was a rich pairing of the caramel-tinged rums and maple syrup. Some spice element added here would do no harm.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4uVy9H0GtJzZrEJVJNe4kjFlrXskQ7r79u1hgCzexxl4Ysy3yEeJUQU1g5erM6l0p-BZDPh7S8u21dxjkCjH19qSwmz6hp9-OSOhVXhUSG4Ywj2CHRNj6awG5PEkQak3L3O7QGAQ2i31d/s320/volcanobowl0767.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4uVy9H0GtJzZrEJVJNe4kjFlrXskQ7r79u1hgCzexxl4Ysy3yEeJUQU1g5erM6l0p-BZDPh7S8u21dxjkCjH19qSwmz6hp9-OSOhVXhUSG4Ywj2CHRNj6awG5PEkQak3L3O7QGAQ2i31d/s800/volcanobowl0767.jpg", "comment_count": 0 }, { "title": "shrunken skull", "url": "https://cocktailvirgin.blogspot.com/2015/07/shrunken-skull_12.html", "published": "2015-07-12T09:30:00.000-04:00", "updated": "2017-07-05T14:31:05.357-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Mai Kai", "year": 1950 }, "categories": [ "grenadine", "lime juice", "rum" ], "ingredients": [ "1 oz Demerara Rum (Lemon Hart 80)", "1 oz Gold Puerto Rican Rum (DonQ Gold)", "1 oz Grenadine", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a skull mug filled with crushed ice. Here, a Tiki mug garnished with mint and nasturtiums.", "body_text": "1 oz Demerara Rum (Lemon Hart 80)\n1 oz Gold Puerto Rican Rum (DonQ Gold)\n1 oz Grenadine\n1 oz Lime Juice\nShake with ice and strain into a skull mug filled with crushed ice. Here, a Tiki mug garnished with mint and nasturtiums.\nOnce you get on the Tiki kick, it is hard to shake. With so much garnish available from mint to flowers that are still open and blooming at the cocktail hour, it is all too alluring. To assist that, there was another Instagram Tiki challenge with that week's drink being the Shrunken Skull. Since the recipe is essentially a two rum\nJack Rose\n, I probably would not have made this one without some prodding such as this. In\nRemixed\n, Beachbum Berry did not give much history other than attributing it to midcentury, cannibal-themed origins. Others have traced it to mid-1950's Mai Kai menus.\nMy choice of garnishes yielded a peppery and minty bouquet. Lime, caramel, and pomegranate on the sip gave way to rich rums. My first thought was that this combination could use some spice element, but otherwise it was definitely a tasty classic combination of flavors. While I did get some spice from the nasturtiums on the nose, others have taken to the spiced ingredient route, for the Shrunken Skull at\nHale Pele\nsplits the grenadine with cinnamon syrup and adds a cinnamon stick as a garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMQbOeFkPdgLzqKxIPsACu0dNJk_irygDVIqqdwE4yQi-gtDfUae1W2Fsdrz2FtXURkEcnAT7s0-hTy9cIqME4T2KjfxxvOWAlgtR0A-xbWHXS-axNEoj8VzPl963fbe-CSp06I67w-ER/s320/shrunkenskull0771.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMQbOeFkPdgLzqKxIPsACu0dNJk_irygDVIqqdwE4yQi-gtDfUae1W2Fsdrz2FtXURkEcnAT7s0-hTy9cIqME4T2KjfxxvOWAlgtR0A-xbWHXS-axNEoj8VzPl963fbe-CSp06I67w-ER/s800/shrunkenskull0771.jpg", "comment_count": 0 }, { "title": "novecento", "url": "https://cocktailvirgin.blogspot.com/2015/07/novecento.html", "published": "2015-07-12T13:00:00.000-04:00", "updated": "2017-07-05T14:30:30.531-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Leonardo Leuci", "source": "Jerry Thomas Project", "year": 2015 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "campari", "cognac", "lemon juice", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cognac (Foret Brandy)", "1 oz Sweet Vermouth (Dolin)", "1 oz Campari", "1/2 tsp Maraschino (1/4 oz Maraska)", "1/2 tsp Lemon Juice (1/4 oz)", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Foret Brandy)\n1 oz Sweet Vermouth (Dolin)\n1 oz Campari\n1/2 tsp Maraschino (1/4 oz Maraska)\n1/2 tsp Lemon Juice (1/4 oz)\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Tuesdays ago, I began to flip through the July/August 2015\nImbibe Magazine\n. There, I spotted a brandy Negroni from Leonardo Leuci of the Jerry Thomas Project in Rome. While it first reminded me of the\nRené Barbier\n, the touches of sweetener and lemon juice made me recall recipes from James Maloney's 1900-vintage\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\nsuch as\nManhattan Bell Ringer\n. Well, not the \"bell ringer\" a/k/a apricot liqueur rinsed-glass aspect, but even his regular Manhattan had dashes of lemon juice and syrup.\nThe Novecento began with a lemon oil aroma that colored the grape's fruitiness. The grape continued on into the sip along with hints of the Maraschino liqueur's cherry flavors. Finally, the swallow offered brandy and Campari bitter notes with chocolate earthiness, spice, and lemon crispness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMxz3NMVRgnJHZ3DGHcMpF7D4KEt4ofPvNgmtqInqQ0JZtCydBaDow56Lbc745Vn2-8iqGH3uRkr3HgOHEQLXuRtXIh-Jw0_JFwXey8RN-c2G-geMHdX3ceyqCI2JHIetpBUGctGdSZiw/s320/novecentro0774.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMxz3NMVRgnJHZ3DGHcMpF7D4KEt4ofPvNgmtqInqQ0JZtCydBaDow56Lbc745Vn2-8iqGH3uRkr3HgOHEQLXuRtXIh-Jw0_JFwXey8RN-c2G-geMHdX3ceyqCI2JHIetpBUGctGdSZiw/s800/novecentro0774.jpg", "comment_count": 0 }, { "title": "guadalajara", "url": "https://cocktailvirgin.blogspot.com/2015/07/guadalajara.html", "published": "2015-07-13T09:00:00.000-04:00", "updated": "2017-07-05T14:29:59.433-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ashish Mitra", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (orange)", "champagne", "lemon juice", "simple syrup", "tequila" ], "ingredients": [ "2 oz Olmeca Altos Plata Tequila", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Regan's Orange Bitters", "1 pinch Mint Leaves" ], "instructions": "Shake with ice and double strain into a cocktail glass. Top with 1 oz sparkling wine and garnish with a lemon twist.", "body_text": "2 oz Olmeca Altos Plata Tequila\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Regan's Orange Bitters\n1 pinch Mint Leaves\nShake with ice and double strain into a cocktail glass. Top with 1 oz sparkling wine and garnish with a lemon twist.\nAfter the Novecento, Andrea and I headed over to Russell House Tavern for dinner. For a drink, Andrea asked bartender Jay Miranda for the Guadalajara which appeared to be an\nOld Cuban\nin structure. Jay confirmed that and also likened it to a Southside, and he added that it was bar manager Ashish Mitra's creation and that it has been a top seller as of late.\nTequila and lemon on the nose preceded the carbonated crisp wine and lemon notes on the sip. The swallow then yielded the tequila and mint which made for a refreshing pairing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBmeejfJYHUWSSSD8vpK6aBYacNGeYmGrPJIo-boOjX4YRPkHggWbtNsBjBNFUsZTrCzP_tp6_3Qn7CEjVY7mWdwATBBcP1nrjHzG5CfvLvJnZLi5icC7LKDVIrS5lgaxgZxZAilr5eyC/s320/guadalajara0775.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBmeejfJYHUWSSSD8vpK6aBYacNGeYmGrPJIo-boOjX4YRPkHggWbtNsBjBNFUsZTrCzP_tp6_3Qn7CEjVY7mWdwATBBcP1nrjHzG5CfvLvJnZLi5icC7LKDVIrS5lgaxgZxZAilr5eyC/s800/guadalajara0775.jpg", "comment_count": 0 }, { "title": "zadar sling", "url": "https://cocktailvirgin.blogspot.com/2015/07/zadar-sling.html", "published": "2015-07-13T13:30:00.000-04:00", "updated": "2017-07-05T14:29:30.496-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Eventide", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "curacao", "gin", "lemon juice", "maraschino", "soda" ], "ingredients": [ "2 oz Gin (Bluecoat)", "1/2 oz Lemon Juice", "1/2 oz Maraschino Liqueur (Maraska)", "1/4 oz Benedictine", "1/4 oz Pierre Ferrand Dry Curaçao", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with 2 oz club soda. Garnish with an orange wheel and a cherry (here, long orange twist and a cherry). Stirred Sling", "body_text": "2 oz Gin (Bluecoat)\n1/2 oz Lemon Juice\n1/2 oz Maraschino Liqueur (Maraska)\n1/4 oz Benedictine\n1/4 oz Pierre Ferrand Dry Curaçao\n2 dash Angostura Bitters\nShake with ice and strain into a Collins glass filled with 2 oz club soda. Garnish with an orange wheel and a cherry (here, long orange twist and a cherry).\nTwo Wednesdays ago, I was looking through the recipes from the Portland-Providence pop-up event at Thirst Boston last year. There, I spotted a Singapore Sling riff from Eventide in Portland, Maine, that was named after Zadar, Croatia, where Maraschino liqueur was first made. I have previously seen the swap of Maraschino for Cherry Heering in Julie Reiner's\nStirred Sling\nand knew that it would make for a decent but different substitution. In the glass, the Zadar Sling graced the carbonated citrus sip with orange oil aromas from the garnish. Meanwhile, the swallow began with gin and nutty Maraschino notes and ended with Benedictine and Angostura spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yQlrU9MoIrahHcNQiDFvD3rmEGUadFDokZDSC7fGLbwuU7vtM2U3wBh0aoxeFhBZA8JOXbLJDROEyMmJex-Jyz2BsKMotAW4CMuvKKsMPDFWit0br32vxq579Rw3laTt_0mnlXkUy4me/s320/zadarsling0776.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yQlrU9MoIrahHcNQiDFvD3rmEGUadFDokZDSC7fGLbwuU7vtM2U3wBh0aoxeFhBZA8JOXbLJDROEyMmJex-Jyz2BsKMotAW4CMuvKKsMPDFWit0br32vxq579Rw3laTt_0mnlXkUy4me/s800/zadarsling0776.jpg", "comment_count": 0 }, { "title": ":: boston harbor distillery ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/boston-harbor-distillery.html", "published": "2015-07-13T16:21:00.000-04:00", "updated": "2017-07-05T14:28:58.128-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*spiritsreview" ], "ingredients": [], "instructions": null, "body_text": "About two weeks ago, I was invited by the\nIndustryPress\nto take a tour of the new\nBoston Harbor Distillery\n. Since I have known co-proprietor Corey Bunnewith since his days as a\nbartender\nfrom Drink onward, I was definitely interested in attending. The distillery itself is on the south shore of the Harbor and visible from the I-93 as you head south of the city. The building itself has had a lot of history since it opened in 1859. First, it was the S.S. Putnam Nail Factory that produced nails including for horse shoes to both sides of the Civil War. Later, it became George Lawley ship builders and then part of the Seymour's Ice Cream dynasty -- the company the created the Nutty Buddy. To reflect the building's time line of land, sea, and confection, all whiskey products will pay respects under the Putnam line, rum and anything coastal with the Lawley line, and liqueurs via Seymour's. For a still, the distillery has a 150 gallon Vendrome with 6 plates, with a second, larger 250 or 500 gallon still from the same company to be ordered shortly. The still itself is run by John Couchot who besides working for various breweries such as Dogfish Head has also worked at Rogue where he helped with their distilled products line.\nThe Putnam Whiskeys that they were aging were a classic rye with 95.5% of that grain in the mashbill and a single malt whiskey that utilizes, beside a 2 row barley, chocolate roasted malts to add deeper, richer flavors that are often seen in amber and darker beers. With these spirits, they are trying to capture the essence of New England whiskey by grain and brewing styles. The rye that I tried had been aging for a month and was around 118° instead of the future bottling proof of 86°. At such a high rye content, it had plenty of spice from the grain and caramel from the new #4 char barrel. Next, in honor of the maritime past, the Lawley line has sugar cane spirits. To make it more New England, Vermont maple syrup is added to the ferment; however, this prevents the distillate from ever being called rum. Instead, they have branded it a New England spirit. Unaged, this maple gives a roundedness to the sugar cane, and in the barrel-aged sample, it complemented the woody spice. The third line is the Seymour's with the liqueurs, and here the maple syrup really shines. Their coffee liqueur using a white rye whiskey base and cold brew of New Barrington coffees is sweetened by maple syrup. Moreover, the maple lends an elegance to the mid-palate. Also connecting to the ice cream magnate, the rickhouse is in the old ice cream warehouse, so perhaps they will be able to tap into the architecture and design for better control during aging.\nOne of the product lines that I found most interesting was a collaboration set up by another of Boston Harbor Distillery's proprietors, CEO Rhonda Kallman. Tapping into her long history with Boston Beer Company as one of the co-founders of Sam Adams back in the mid 1980s, they are distilling Sam Adam beers into hopped whiskeys. Taking Sam Adams New World Belgian-style Tripel, the distillery made a hopped eau de vie that expressed both the hops and grain. While I tasted it at 120° instead of the bottling 86° strength (essentially 6-fold more concentrated than the approximate 10% starting beer strength), the nose offered darker malts and resiny floral hops aromas. While other beer whiskeys exist such as Aventinus, it is great to see a local connection to this style.\nPlease visit their\nwebsite\nto learn more, and perhaps visit the distillery itself!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENlBgA6Vvs_wEA_8McGlnniiJFVjHWt6tABcXmhoqz0GyONLedXpWoO_C9h0Wfz30lTWYpEQ2KsecgJ0dCXtFWZL0HiEvH4_AHMiChyJdHkmhnR65mSWdx8rOd3He4ZGUgxSoHAPh7SBr/s320/bostonharbora3142.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQFakbFlMqLuGAMChyygTQLwDi-f6JNaBqkuNmZPARsht55BSB-Y27PebPTyXjtUVkojz4qYYDAs0lQghJkTzklFnoIdhpGTb71XdL2G9IEUtMS4BV5PuK2OeOhgBibbPmTkOzCGvQD7x/s320/bostonharborb0056.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENlBgA6Vvs_wEA_8McGlnniiJFVjHWt6tABcXmhoqz0GyONLedXpWoO_C9h0Wfz30lTWYpEQ2KsecgJ0dCXtFWZL0HiEvH4_AHMiChyJdHkmhnR65mSWdx8rOd3He4ZGUgxSoHAPh7SBr/s800/bostonharbora3142.jpg", "comment_count": 1 }, { "title": "tourist trap", "url": "https://cocktailvirgin.blogspot.com/2015/07/tourist-trap.html", "published": "2015-07-14T09:00:00.000-04:00", "updated": "2017-07-05T14:27:39.582-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Erick Castro", "source": "Instagram", "year": null }, "categories": [ "lemon juice", "pineapple juice", "rum (white)", "simple syrup", "suze" ], "ingredients": [ "1 1/2 oz Cana Brava White Rum (Denizen)", "1/2 oz Lemon Juice", "1 1/2 oz Pineapple Juice", "3/4 oz Aveze (Salers) Gentian Liqueur", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and dump into a Collins glass. Garnish with a lemon wheel.", "body_text": "1 1/2 oz Cana Brava White Rum (Denizen)\n1/2 oz Lemon Juice\n1 1/2 oz Pineapple Juice\n3/4 oz Aveze (Salers) Gentian Liqueur\n1/2 oz Simple Syrup\nShake with ice and dump into a Collins glass. Garnish with a lemon wheel.\nA few weeks ago, I spotted a great Tiki-style recipe on Erick Castro's Instagram called the Tourist Trap. Essentially, it was his riff on the\nJungle Bird\nwith the bitter element Campari swapped for gentian liqueur and the citrus swapped from lime to lemon. Moreover, most Jungle Birds are made with darker rums, but this riff went with white spirits, and it made a good reason for me to crack open my new bottle of Denizen. Once prepared, the Tourist Trap proffered lemon and pineapple aromas that mirrored the fruity sip. Next, the swallow began with rum notes before transitioning into gentian and more pineapple flavors with a lingering earthy bitterness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNd64-7mr2lhZ1YYckJjEAYtKRuhxitMhhX5opLQnKMl_XUw46OdXN6E-qk8kBv-2Ghe9p9fvGJe4p-ielu3owN-ZWCxrE39pvBQmggJ8TOdM0I_ikn1QqmwS0mY0378hhrgQ6-__IQyLx/s320/touristtrap0779.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNd64-7mr2lhZ1YYckJjEAYtKRuhxitMhhX5opLQnKMl_XUw46OdXN6E-qk8kBv-2Ghe9p9fvGJe4p-ielu3owN-ZWCxrE39pvBQmggJ8TOdM0I_ikn1QqmwS0mY0378hhrgQ6-__IQyLx/s800/touristtrap0779.jpg", "comment_count": 0 }, { "title": "beachbum", "url": "https://cocktailvirgin.blogspot.com/2015/07/beachbum.html", "published": "2015-07-14T14:00:00.000-04:00", "updated": "2017-07-05T14:25:57.012-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "John Deragon", "source": "PDT", "year": null }, "categories": [ "apricot liqueur", "lime juice", "orgeat", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 oz Mount Gay Amber Rum (Appleton V/X)", "1 oz Flor de Caña Silver Rum (Denizen White)", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Orgeat (BG Reynolds)", "1 oz Pineapple Juice", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a glass filled with fresh ice. Garnish with a cherry, orange slice, and a paper parasol.", "body_text": "1 oz Mount Gay Amber Rum (Appleton V/X)\n1 oz Flor de Caña Silver Rum (Denizen White)\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Orgeat (BG Reynolds)\n1 oz Pineapple Juice\n3/4 oz Lime Juice\nShake with ice and strain into a glass filled with fresh ice. Garnish with a cherry, orange slice, and a paper parasol.\nAfter the Tourist Trap, I needed to find a recipe to use up the rest of the pineapple juice. Therefore, I turned to Beachbum Berry's\nRemixed\nand spotted one that also appears in the\nPDT Cocktail Book\ncalled the Beachbum. John Deragon at PDT riffed on the Mai Tai around the same time he had an intense obsession with Rothman & Winter's Orchard Apricot. As a tribute John dubbed this one after Jeff Berry, and Berry thought both the tribute idea and the recipe were worthy enough to include in his Tiki tome.\nThe Beachbum the way I garnished it offered up a mint and floral bouquet. Lime and pineapple on the sip were a precursor to rums, apricot, and nutty orgeat on the swallow. Overall, the Beachbum reminded me of a Mai Tai crossed with some 1940s era\nZombie\nvariations\nthat include apricot liqueur in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZE3i5EfYEJBOQ7XEYxqs1Goj6vCC2ry1NCeoLZmVRpcXIY1RRtskNyG2ybaJNMDJ-Wmo7sZdnxGPXE1_sTcwv3Tc0acn2s9tnRLV0XDFBj6Z7XhKt-9eUd3peEFwVUkZddhxUB0wZLjee/s320/beachbum0780.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZE3i5EfYEJBOQ7XEYxqs1Goj6vCC2ry1NCeoLZmVRpcXIY1RRtskNyG2ybaJNMDJ-Wmo7sZdnxGPXE1_sTcwv3Tc0acn2s9tnRLV0XDFBj6Z7XhKt-9eUd3peEFwVUkZddhxUB0wZLjee/s800/beachbum0780.jpg", "comment_count": 0 }, { "title": "the count's swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/07/the-counts-swizzle.html", "published": "2015-07-15T09:30:00.000-04:00", "updated": "2017-07-05T14:25:26.743-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Scott Diaz", "source": "Shake, Strain, & Sip", "year": null }, "categories": [ "campari", "falernum", "lemon juice", "pisco", "strega" ], "ingredients": [ "1 1/2 oz Pisco (Macchu Pisco)", "3/4 oz Campari", "1/2 oz Velvet Falernum", "1/2 oz Strega", "3/4 oz Lemon Juice" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a lemon peel. ShakeStir Shake, Strain, & Sip", "body_text": "1 1/2 oz Pisco (Macchu Pisco)\n3/4 oz Campari\n1/2 oz Velvet Falernum\n1/2 oz Strega\n3/4 oz Lemon Juice\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a lemon peel.\nA few Fridays ago, I decided to make a drink that I spotted first on\nShakeStir\ncalled the Count's Swizzle. Seattle bartender Scott Diaz won the West Coast flash competition on that site for Negroni Week, and I was reminded of the recipe when he posted it on his blog,\nShake, Strain, & Sip\n. Despite it having strayed from a Negroni save for the Campari, I was definitely intrigued!\nThe Count's Swizzle began with a lemon aroma from the suggested garnish and a peppery one from the nasturtium flowers I added. Lemon with hints of orange from the Campari on the sip changed into earthy pisco, bitter Campari, herbal Strega, and falernum spice on the swallow. Overall, it reminded me of a more intense\nExhibition Swizzle\nwith extra bitter and herbal flavors here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Zx4bBBitCLL98hInuZzMaaDRwh2TfbUDdiFA_CngSKvuLjJqkK3GBZPoo8r-mG7xIKsBxQ1NeDfVQBGzReokZ5KRr3FGJOWZ_Y_zcdf1buXq3ZO98FlaC-64OOP57sIa93wE0fJTZUf/s320/countswizzle0782.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Zx4bBBitCLL98hInuZzMaaDRwh2TfbUDdiFA_CngSKvuLjJqkK3GBZPoo8r-mG7xIKsBxQ1NeDfVQBGzReokZ5KRr3FGJOWZ_Y_zcdf1buXq3ZO98FlaC-64OOP57sIa93wE0fJTZUf/s800/countswizzle0782.jpg", "comment_count": 0 }, { "title": "golden wave", "url": "https://cocktailvirgin.blogspot.com/2015/07/golden-wave.html", "published": "2015-07-15T12:30:00.000-04:00", "updated": "2017-07-05T14:24:55.105-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "blend", "attribution": { "creator": "Jose \"Joe\" Yatco", "source": "China Trader", "year": 1969 }, "categories": [ "cointreau", "falernum", "lemon juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Light Puerto Rican Rum (1 1/2 oz Caliche)", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Triple Sec (Van der Hum)", "1/2 oz Falernum (BG Reynolds)" ], "instructions": "Blend with 6 oz crushed ice for 5 seconds. Pour into a tulip glass and garnish with a pineapple spear and orchid. Instead, I shook with ice and strained into a rocks glass filled with crushed ice. I also garnished with mint, a spent lemon shell half, and vine flowers instead.", "body_text": "1 oz Light Puerto Rican Rum (1 1/2 oz Caliche)\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Triple Sec (Van der Hum)\n1/2 oz Falernum (BG Reynolds)\nBlend with 6 oz crushed ice for 5 seconds. Pour into a tulip glass and garnish with a pineapple spear and orchid. Instead, I shook with ice and strained into a rocks glass filled with crushed ice. I also garnished with mint, a spent lemon shell half, and vine flowers instead.\nAfter working Fourth of July at Loyal Nine, I was in the mood for a drink. Having gathered a few flowers from a vine patch on my walk home, I reached for Beachbum Berry's\nRemixed\nto find an appropriate drink to garnish. The Golden Wave was one that had a flower in the recipe, and the rest of the build seemed like a good riff on a\nRoyal Bermuda Yacht Club\nwith hints of Mai Tai. The book provided the history that Jose \"Joe\" Yatco won the 1969 International Bartenders Guild Competition in Spain with this concoction. Back then, he was the head bartender at the China Trader in Burbank, California.\nThe Golden Wave's garnishes gave forth floral and mint notes. Lemon and pineapple on the sip segued into rum, clove, lime peel, and pineapple on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSK2usJuZ6BmjVof86GPVLile3zNmllcMiasi4MoUA7T9KV2sFxzPVBEi37CBpOoSlYfinDPNsMu1Nu5ISK0JBq3d94XGccYfVDPowYxGMopKalXM-ox4mdeNmkfpBFjS0A9L-_3Tz4Xw/s320/goldenwave0786.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSK2usJuZ6BmjVof86GPVLile3zNmllcMiasi4MoUA7T9KV2sFxzPVBEi37CBpOoSlYfinDPNsMu1Nu5ISK0JBq3d94XGccYfVDPowYxGMopKalXM-ox4mdeNmkfpBFjS0A9L-_3Tz4Xw/s800/goldenwave0786.jpg", "comment_count": 0 }, { "title": "heat of the moment", "url": "https://cocktailvirgin.blogspot.com/2015/07/heat-of-moment.html", "published": "2015-07-16T09:00:00.000-04:00", "updated": "2017-07-05T14:24:24.655-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "amaro", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/2 oz Zucca Rabarbaro Amaro", "1/2 oz Amaro Montenegro", "1/2 oz Demerara Syrup", "4 Mint Leaves" ], "instructions": "Muddle mint in syrup and liqueurs in a double old fashioned glass. Remove mint, add rye, and stir to mix. Fill with crushed ice, garnish with mint sprigs, and add straws.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/2 oz Zucca Rabarbaro Amaro\n1/2 oz Amaro Montenegro\n1/2 oz Demerara Syrup\n4 Mint Leaves\nMuddle mint in syrup and liqueurs in a double old fashioned glass. Remove mint, add rye, and stir to mix. Fill with crushed ice, garnish with mint sprigs, and add straws.\nFor Loyal Nine's Yacht Rock Sundays, I wanted to create a Julep. I was thinking whiskey as the base spirit, but since I already had the Bourbon-based\nHungry Like the Wolf\nas a best or second-best seller each week still on the list, I contemplated rye. Immediately, I thought of the quote from Harwell's\nThe Mint Julep\nwhere Kentucky humorist Irvin S. Cobb declared, \"Any guy who'd put rye in a mint julep and crush the leaves would put scorpions in a baby's bed.\" With rum and brandy already accounted for and Scotch feeling wrong, I had no choice but to risk crib-death across town. My other thought here was to complement the mint aspect with amaros. I recalled how well Zucca paired with mint notes in the\nZucca Hour\n, and I figured I could counter its lower notes with brighter, more citrussy ones from Amaro Montenegro. My first pass had no simple syrup, but it came across as too intense; therefore, I toned down the flavor profile and brought forward the whiskey by utilizing some demerara syrup.", "images": [ "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=0813923778", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVlKPEL8RPFUikUESOgtp00XCLBfRdzvBkt6kuuceMxAzdagkvCddLrme33l_2kpQ-jVjP-MyEmBj0IlEomqnZDVLJY7E2ETL6JHjDnFo_EVytE_Dhz7AGwiNiuVByvd5-YSPhONxpsnu/s320/heatmoment0763.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVlKPEL8RPFUikUESOgtp00XCLBfRdzvBkt6kuuceMxAzdagkvCddLrme33l_2kpQ-jVjP-MyEmBj0IlEomqnZDVLJY7E2ETL6JHjDnFo_EVytE_Dhz7AGwiNiuVByvd5-YSPhONxpsnu/s800/heatmoment0763.jpg", "comment_count": 2 }, { "title": "power of love", "url": "https://cocktailvirgin.blogspot.com/2015/07/power-of-love.html", "published": "2015-07-16T13:00:00.000-04:00", "updated": "2017-07-05T14:23:45.380-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (orange)", "brandy", "lemon juice", "maraschino", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Lustau Spanish Brandy", "3/4 oz Mulberry Syrup (*)", "3/4 oz Lemon Juice", "1 barspoon Luxardo Maraschino Liqueur", "2 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Fill with crushed ice, garnish with fresh mulberries(*) and a sprig of mint, and add a straw.", "body_text": "1 1/2 oz Lustau Spanish Brandy\n3/4 oz Mulberry Syrup (*)\n3/4 oz Lemon Juice\n1 barspoon Luxardo Maraschino Liqueur\n2 dash Angostura Orange Bitters\nShake with ice and strain into a rocks glass. Fill with crushed ice, garnish with fresh mulberries(*) and a sprig of mint, and add a straw.\n(*) Will work with most berry syrups (or berries muddled in simple syrup).\nOne of the stretches on my walk home from work has a trio of mulberry trees. For the last 4 or 5 years, I have been making syrups and shrubs with them. As I passed by and watched them ripen, I decided that I needed to something for Loyal Nine's Yacht Rock Sundays with them. The direction I wanted to take was a classic Fix. One part because they always look better with berry garnishes such as Ted Kilpatrick's treatment of Harry Johnson's\nBrandy Fix\n, and the other part because I was reading the updated edition of David Wondrich's\nImbibe\n. With the subtitle ending up \"a Fix for what ails you,\" dubbing this after Huey Lewis' Power of Love seemed appropriate. The Maraschino liqueur was added to make berry flavors pop out more and the orange bitters to complement the lemon juice in the mix. Obviously, this drink will come off the menu when mulberries are out of season, but it would work just as well with blackberries, raspberries, strawberries, or blueberries. With this syrup, I also did a Cobbler for Fourth of July fixed price menu drink pairing to complement a ginger trifle dessert (see my\nInstagram post\n) as well as a brandy-mulberry Ramos Fizz to pair with a different dessert (a strawberry Buckle) for a couple's first or second date that was going rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GMOHKsxVdXahtIc8zcblE8enc7APk_oQ4rBQumVlGn1LCupCqLdaTDJt77upnllfLMTpR0ml_wqsUfTlOACHe4MH6R-1sY-tV-bmgFoN6EyApx2VcsGKwg1Cl6PMEes0gVIzZZe6tmVV/s320/powerlove0765.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GMOHKsxVdXahtIc8zcblE8enc7APk_oQ4rBQumVlGn1LCupCqLdaTDJt77upnllfLMTpR0ml_wqsUfTlOACHe4MH6R-1sY-tV-bmgFoN6EyApx2VcsGKwg1Cl6PMEes0gVIzZZe6tmVV/s800/powerlove0765.jpg", "comment_count": 0 }, { "title": "danger zone", "url": "https://cocktailvirgin.blogspot.com/2015/07/danger-zone.html", "published": "2015-07-17T09:30:00.000-04:00", "updated": "2017-07-05T14:23:13.237-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Yacht Rock Sunday menu", "year": null }, "categories": [ "#loyalnine", "*original", "batavia arrack", "benedictine", "bitters (Angostura)", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "1/2 oz Batavia Arrack", "1/2 oz Benedictine", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3 lime wheels submerged along the side of the glass, a mint sprig, and freshly grated nutmeg.", "body_text": "1 1/2 oz Old Monk Rum\n1/2 oz Batavia Arrack\n1/2 oz Benedictine\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3 lime wheels submerged along the side of the glass, a mint sprig, and freshly grated nutmeg.\nFor a shift drink, one of the owners Dan often asks me to make him a Swizzle. Earlier one evening, I had made Matt Schrage's\nSoekarno\nfor a guest who liked funky rums and herbal liqueurs. Therefore, I took the basics of that drink and added Angostura Bitters to match how I would make a rum-based\nJunior\n. For garnishes, I borrowed the three submerged lime wheel concept from Ashish Mitra's\nEye of the Storm\nand the mint with grated nutmeg from Sean Maher's\nJersey Isle Julep\n. The prototype came out so well that it made the Yacht Rock Sunday menu on the 5th with the subtitle \"a Swizzle as your wingman.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEOA1NIbz8xW2CJGub8v5csUuRwrDDoRSs554UToLI0SYFVIneSHMFxXOhlo5BienFsI6KyWozm_J4jjymvKVImFWzyMKK5REKbVkLjS1WAV-aIfuQp9m1L3OS_gBBmDdbkG38r4Gksch/s320/dangerzone2278.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEOA1NIbz8xW2CJGub8v5csUuRwrDDoRSs554UToLI0SYFVIneSHMFxXOhlo5BienFsI6KyWozm_J4jjymvKVImFWzyMKK5REKbVkLjS1WAV-aIfuQp9m1L3OS_gBBmDdbkG38r4Gksch/s800/dangerzone2278.jpg", "comment_count": 0 }, { "title": "chief lapu lapu", "url": "https://cocktailvirgin.blogspot.com/2015/07/chief-lapu-lapu.html", "published": "2015-07-17T14:00:00.000-04:00", "updated": "2017-07-05T14:22:40.694-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": null, "source": "Polynesian restaurant menus", "year": 1950 }, "categories": [ "lemon juice", "orange juice", "passion fruit syrup", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Dark Jamaican Rum (Coruba)", "1 1/2 oz Light Puerto Rican Rum (Caliche)", "3 oz Orange Juice", "2 oz Lemon Juice", "1 oz Passion Fruit Syrup", "1 oz Simple Syrup" ], "instructions": "Shake with ice and pour into a large snifter glass. Top with ice.", "body_text": "1 1/2 oz Dark Jamaican Rum (Coruba)\n1 1/2 oz Light Puerto Rican Rum (Caliche)\n3 oz Orange Juice\n2 oz Lemon Juice\n1 oz Passion Fruit Syrup\n1 oz Simple Syrup\nShake with ice and pour into a large snifter glass. Top with ice.\nAfter Yacht Rock Sunday two weekends ago, it was time to pamper myself with some Tiki. When I turned to Beachbum Berry's\nRemixed\n, I found the Chief Lapu Lapu which was a communal drink for 2 or more that appeared to me like a gussied up\nHurricane\n. The drink celebrates the Lapu Lapu in the Philippines who defeated Magellan and his men using only knives against Magellan's gunpowder weaponry. The Lapu Lapu were Muslim and they did not want to be converted to Christianity, so what better way to pay tribute with something boozy that they would most likely not want to touch? Berry was able to trace back the drink to Polynesian restaurant menus in the 1950s, and of the three recipes given, I opted for the standard mid-century version.\nThe Chief Lapu Lapu presented a mint and floral scent. A tart orange, passion fruit, and lemon sip set the tropical theme rather well. And the swallow continued on with more passion fruit flavors, the rums, and floral notes from perhaps the passion fruit itself. Overall, it was a lot more complex than a Hurricane.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vZoYdLUPEuV3A17pV8-yLYU3EAoThZilvmRgpzXYeFDGCpLLCl4mHYD5q0TWltbkkYqilZpWBbHXBd8qkzUXUVt_RQDG7CdEDNnx6py6LbJLfc2qBFWWtGfIFfE-clnguIsTCwstZopx/s320/chieflapulapu0787.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vZoYdLUPEuV3A17pV8-yLYU3EAoThZilvmRgpzXYeFDGCpLLCl4mHYD5q0TWltbkkYqilZpWBbHXBd8qkzUXUVt_RQDG7CdEDNnx6py6LbJLfc2qBFWWtGfIFfE-clnguIsTCwstZopx/s800/chieflapulapu0787.jpg", "comment_count": 0 }, { "title": "mari koriko", "url": "https://cocktailvirgin.blogspot.com/2015/07/mari-koriko.html", "published": "2015-07-18T09:00:00.000-04:00", "updated": "2017-07-05T14:21:21.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sean Dumke", "source": "Knee High Stocking Co.", "year": null }, "categories": [ "cherry brandy", "falernum", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Zacapa Rum (Goslings)", "3/4 oz Pineapple Juice", "1/2 oz Cherry Heering", "1/2 oz Falernum", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lime wheel, candied pineapple, and a cherry (here, garnished with mint sprigs and ornamental pea plant blossoms). ShakeStir", "body_text": "1 1/2 oz Zacapa Rum (Goslings)\n3/4 oz Pineapple Juice\n1/2 oz Cherry Heering\n1/2 oz Falernum\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lime wheel, candied pineapple, and a cherry (here, garnished with mint sprigs and ornamental pea plant blossoms).\nTwo Mondays ago after my bar shift, I turned to a recipe that I had spotted on\nShakeStir\nby Sean Dumke of Seattle's Knee High Stocking Co. called the Mari-Koriko. The drink was named after the Maiori lore for the woman that married Tiki. Once mixed, it offered a mint and floral aroma. Caramel from the rum was balanced by crisp lime on the sip, and the swallow was an elegant medley of dark rum, cherry, pineapple, and clove flavors. Overall, it was rather Singapore Sling-like in feel despite not being a tall drink lightened by soda water.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLdWP1F-GCbm5IdWWC01syfUabjLr1bdl5vsA-t6XGjtk_jedQb1ECBLjSgzSibaQef18OWxszQI0Ud1jgnG-Tp-lh_OI5DOcUskKYp8QLmWXCUDrtgPDQ5PO-zNy-Pyy5RXu_ebGNMwk/s320/marikonko0789.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLdWP1F-GCbm5IdWWC01syfUabjLr1bdl5vsA-t6XGjtk_jedQb1ECBLjSgzSibaQef18OWxszQI0Ud1jgnG-Tp-lh_OI5DOcUskKYp8QLmWXCUDrtgPDQ5PO-zNy-Pyy5RXu_ebGNMwk/s800/marikonko0789.jpg", "comment_count": 0 }, { "title": "brandy julep no. 2", "url": "https://cocktailvirgin.blogspot.com/2015/07/brandy-julep-no-2.html", "published": "2015-07-18T12:41:00.000-04:00", "updated": "2017-07-05T14:20:51.812-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Louis' Mixed Drinks", "year": 1906 }, "categories": [ "brandy", "creme de cacao", "orange juice", "sugar" ], "ingredients": [ "1/2 bar glass Brandy (2 oz Pedro Domecq Brandy de Jerez)" ], "instructions": "Shake with ice and strain into a Highball glass. Ornament with fruit and mint, and serve with straws.", "body_text": "1/2 bar glass Brandy (2 oz Pedro Domecq Brandy de Jerez)\nJuice 1/2 Orange (1 oz Orange Juice)\n1 tsp Sugar\n2 dash Crème de Vanilla or Cacao (1/4 oz Navan, 1/4 oz Marie Brizard Crème de Cacao)\nShake with ice and strain into a Highball glass. Ornament with fruit and mint, and serve with straws.\nTwo Tuesdays ago, we began the cocktail hour with a recipe I spotted in the\nWild West Bartenders' Bible\nfrom\nLouis' Mixed Drinks\nfrom 1906 called the Brandy Julep #2. Here, the mint in the Julep was ornamental and perhaps the flavored syrup to make it a Julep was from the vanilla and/or chocolate. While not as distant from the classic Mint Julep as the mint-free\nPineapple Julep\n, I have definitely made and had my share of non-muddled mint (but garnished with mint) Juleps such as the\nPontarlier\nand\nCynar\nJuleps where there was already some herbal element in the mix.\nThe Brandy Julep proffered a mint and orange aroma. A sweet floral orange sip gave way to sherry brandy flavors on the swallow and an elegant vanilla and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00b0R0jWJmHUxmJP-iFXf-gIPLAYjdgo-AVf4GqKwLPyHc4I8fLSzvTDIXdna8cyVUJfzCFXMhMkxfCRa4psVoQHE1wszxFXteIVzdc5zOhJWhh6xDeAlG5dksWVafSQU81729QuG7O0n/s320/brandyjulep0791.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00b0R0jWJmHUxmJP-iFXf-gIPLAYjdgo-AVf4GqKwLPyHc4I8fLSzvTDIXdna8cyVUJfzCFXMhMkxfCRa4psVoQHE1wszxFXteIVzdc5zOhJWhh6xDeAlG5dksWVafSQU81729QuG7O0n/s800/brandyjulep0791.jpg", "comment_count": 0 }, { "title": "city of gold sling", "url": "https://cocktailvirgin.blogspot.com/2015/07/city-of-gold-sling.html", "published": "2015-07-19T09:00:00.000-04:00", "updated": "2017-07-05T14:20:04.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "absinthe", "bitters (Peychaud's)", "gin", "lime juice", "orgeat", "pimento dram", "pineapple juice", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Hayman's Old Tom Gin", "1/2 oz El Dorado 12 Year Rum (Plantation 5 Year Barbados)", "3/4 oz Donn's Mix #2 (3/8 oz each vanilla syrup and allspice dram)", "1 dash Absinthe (1 barspoon Herbsaint)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Orgeat (Ferrara Orzata)", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a Highball glass filled with ice. Garnish with a pineapple wedge.", "body_text": "1 1/2 oz Hayman's Old Tom Gin\n1/2 oz El Dorado 12 Year Rum (Plantation 5 Year Barbados)\n3/4 oz Donn's Mix #2 (3/8 oz each vanilla syrup and allspice dram)\n1 dash Absinthe (1 barspoon Herbsaint)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Orgeat (Ferrara Orzata)\n1 dash Peychaud's Bitters\nShake with ice and strain into a Highball glass filled with ice. Garnish with a pineapple wedge.\nAfter the Brandy Julep, I turned to\nDeath & Co. Cocktail Book\nfor something to round out the night. I was definitely in the mood for something juice driven, and I landed in the shaken gin chapter. There, I found Joaquin Simo's City of Gold Sling that he crafted as a Singapore Sling variation back in 2009. Perhaps I should have dug out the bottle of El Dorado 12 Year from the back of the rum shelf for this drink, since the name is appropriate as El Dorado was the mythical \"city of gold\" in South America.\nThe Sling shared a mint aroma from the garnish. Caramel from the rum joined lime and pineapple flavors on the sip, and the swallow began with more rum notes as well as juniper, allspice, anise, and vanilla. Definitely a lot more spice-forward of a Singapore Sling variation than most but equally as refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGS5KbfQkqEQccMhMvZOfcMRW8cx0nl0EHLWLlK9EYZT0Y3nCUQaNIUkX0GPEHTiLPGxaMMjm-Zl9XX34kgNpoK70briQsWsKp9OscwACwzGX-wtoL8BUpodGv12TI8ktYaurcy6kjIAlS/s320/cityofgoldsling0792.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGS5KbfQkqEQccMhMvZOfcMRW8cx0nl0EHLWLlK9EYZT0Y3nCUQaNIUkX0GPEHTiLPGxaMMjm-Zl9XX34kgNpoK70briQsWsKp9OscwACwzGX-wtoL8BUpodGv12TI8ktYaurcy6kjIAlS/s800/cityofgoldsling0792.jpg", "comment_count": 1 }, { "title": "war of 1672", "url": "https://cocktailvirgin.blogspot.com/2015/07/war-of-1672.html", "published": "2015-07-19T12:15:00.000-04:00", "updated": "2017-07-05T14:19:33.448-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "the Grange", "year": null }, "categories": [ "#other", "amer picon", "bitters (Angostura)", "genever", "maraschino", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Bols Genever", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Bigallet Viriana China China Liqueur", "1/4 oz Maraschino Liqueur", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a cherry.", "body_text": "1 1/2 oz Bols Genever\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Bigallet Viriana China China Liqueur\n1/4 oz Maraschino Liqueur\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Garnish with a cherry.\nFor our anniversary dinner, Andrea and I made the trek down to the Grange in Providence to have dinner. For a first drink, I asked for the War of 1672. The bartender confirmed that it was their Genever\nBrooklyn\nriff, and besides the spirits change, they swapped blanc for the classic's dry vermouth and added Angostura Bitters to the mix. Given the spirits origin, I am assuming that the War of 1672 is the Dutch War or Franco-Dutch War. Perhaps this is a drink for helping to forget as 1672 is often referred to by the Dutch as Het Rampjaar or the year of disaster. However, there is a strong Dutch connection to Brooklyn considering that the borough was settled by the Dutch and named after Breukelen in the Netherlands.\nThe War of 1672 offered up a malty aroma with hints of cherry which prepared the mouth for the caramel, cherry, and malty sip. The swallow though was full of herbal, quinine, nutty cherry, and dark orange flavors with a clove, wormwood, and drying spice finish. Overall, it was more robustly flavored than I recall Brooklyns being perhaps by the fullness of the Genever and the increased quantity of the Picon aspect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyt1YUxUQu6G4nhXcaQhlQcC0rDrpKgDmsDpG_B491BM8oprCChtF0CnQ9ifg4opUr93IOQcTBQ-ouI693HU8jxHhKwgINrH1o0rGu6uS-X9G8w50Mg8ZHNUmkJVN_92eiiPOcY3UT0um/s320/war1672_0794.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyt1YUxUQu6G4nhXcaQhlQcC0rDrpKgDmsDpG_B491BM8oprCChtF0CnQ9ifg4opUr93IOQcTBQ-ouI693HU8jxHhKwgINrH1o0rGu6uS-X9G8w50Mg8ZHNUmkJVN_92eiiPOcY3UT0um/s800/war1672_0794.jpg", "comment_count": 0 }, { "title": "locked up abroad", "url": "https://cocktailvirgin.blogspot.com/2015/07/locked-up-abroad.html", "published": "2015-07-20T09:00:00.000-04:00", "updated": "2017-07-05T14:18:56.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": null, "source": "the Grange", "year": null }, "categories": [ "#other", "batavia arrack", "bitters (other)", "bitters (Peychaud's)", "falernum", "lime juice", "orgeat" ], "ingredients": [ "3/4 oz Batavia Arrack (*)", "1/2 oz Giffard Lychee Liqueur (**)", "1/2 oz Orgeat", "1/2 oz Velvet Falernum", "1 oz Lime Juice", "2 dash Bittermens Tiki Bitters" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 2-3 dash Peychaud's Bitters and add a straw.", "body_text": "3/4 oz Batavia Arrack (*)\n1/2 oz Giffard Lychee Liqueur (**)\n1/2 oz Orgeat\n1/2 oz Velvet Falernum\n1 oz Lime Juice\n2 dash Bittermens Tiki Bitters\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 2-3 dash Peychaud's Bitters and add a straw.\n(*) I recommend doubling this amount.\n(**) If unavailable, sub a lychee syrup.\nThe drink that Andrea requested at the Grange in Providence was the Locked Up Abroad which was one of their Tiki offerings. Once prepared, the Swizzle offered an anise aroma from the Peychaud's Bitters garnish. Lime and lychee notes on the sip gave way to lime, clove, and almond flavors. The Batavia Arrack was surprisingly subtle here; perhaps doubling the amount would make it more prominent in the mix as well as help to take the sweetness of the drink down a notch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXvyz2_-G-bcEX6veMbJnhYBEZ5upNEerTvbNnUHhJYvfs1iJ3j2e652UXpoesyRIbL2EgZUAiZdLK0DvxrDtbDyS3WGBVI5sw0ZYMZwDtOzrTgkHD5vK61SAgvoeKrj-73OHjYVd4Jtc/s320/lockedupabroad0793.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXvyz2_-G-bcEX6veMbJnhYBEZ5upNEerTvbNnUHhJYvfs1iJ3j2e652UXpoesyRIbL2EgZUAiZdLK0DvxrDtbDyS3WGBVI5sw0ZYMZwDtOzrTgkHD5vK61SAgvoeKrj-73OHjYVd4Jtc/s800/lockedupabroad0793.jpg", "comment_count": 0 }, { "title": "bourbon swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/07/bourbon-swizzle.html", "published": "2015-07-20T11:30:00.000-04:00", "updated": "2017-07-05T14:18:18.197-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Paul McGee", "source": "ChilledMagazine", "year": null }, "categories": [ "curacao", "lemon juice", "pimento dram", "simple syrup (cinnamon)", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Evan Williams Bonded Bourbon (Fighting Cock 103)", "1 oz Lemon Juice", "1/2 oz Pierre Ferrand Dry Curaçao", "1/4 oz Cinnamon Syrup (BG Reynolds)", "1/4 oz Don's Spices (equal parts allspice dram and vanilla syrup)" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with mint and freshly grated nutmeg.", "body_text": "2 oz Evan Williams Bonded Bourbon (Fighting Cock 103)\n1 oz Lemon Juice\n1/2 oz Pierre Ferrand Dry Curaçao\n1/4 oz Cinnamon Syrup (BG Reynolds)\n1/4 oz Don's Spices (equal parts allspice dram and vanilla syrup)\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with mint and freshly grated nutmeg.\nTwo Thursdays ago, I had spotted an\narticle\nin\nChilledMagazine\nabout Chicago Tiki star\nPaul McGee\nand his love of Swizzles. The one that I could make with in-house ingredients was his Bourbon Swizzle. Once prepared, it offered a spiced aroma from the fresh nutmeg covering the mint leaves. Next, a lemon, orange, and malt sip gave way to a Bourbon, allspice, vanilla, and cinnamon swallow. With enough but not too much spice notes to keep things interesting, it would not be out of place though with a lover of classic Whiskey Sours.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZPh7m2-_1AdQZR1ujq3vfrxinXrfWq96ZUkNRXCQgyeBqI750YVoDLFKsUULvrILgiHXYTrJOCuNGqJcRt3k0K5pcY7v7m7mc1PUtSWgJ3QquhINKbo_XnsprrVXNnA4fYJNQjV_Oyyc/s320/bourbonswiz0795.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZPh7m2-_1AdQZR1ujq3vfrxinXrfWq96ZUkNRXCQgyeBqI750YVoDLFKsUULvrILgiHXYTrJOCuNGqJcRt3k0K5pcY7v7m7mc1PUtSWgJ3QquhINKbo_XnsprrVXNnA4fYJNQjV_Oyyc/s800/bourbonswiz0795.jpg", "comment_count": 0 }, { "title": "rum keg", "url": "https://cocktailvirgin.blogspot.com/2015/07/rum-keg.html", "published": "2015-07-21T09:00:00.000-04:00", "updated": "2017-07-05T14:11:30.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic restaurants", "year": 1950 }, "categories": [ "apricot liqueur", "lemon juice", "passion fruit syrup", "pineapple juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "4 oz Lemon Juice (2 oz)", "2 oz Pineapple Juice (1 oz)", "1 oz Apricot Liqueur (1/2 oz Rothman & Winter)", "1 oz Passion Fruit Syrup (1/2 oz)", "1 oz Simple Syrup (1/2 oz)", "1 oz Dark Jamaican Rum (1/2 oz Coruba)", "5 oz Light Puerto Rican Rum (2 1/2 oz Caliche)" ], "instructions": "Blend 20 seconds with 16 oz of crushed ice and pour either into a communal keg or individual barrel mugs to serve 2-4 people. Here, I halved the ingredients to serve 1 person; moreover, I shook with ice cubes and strained over crushed ice instead of blending. I garnished with mint and trumpet vine flowers.", "body_text": "4 oz Lemon Juice (2 oz)\n2 oz Pineapple Juice (1 oz)\n1 oz Apricot Liqueur (1/2 oz Rothman & Winter)\n1 oz Passion Fruit Syrup (1/2 oz)\n1 oz Simple Syrup (1/2 oz)\n1 oz Dark Jamaican Rum (1/2 oz Coruba)\n5 oz Light Puerto Rican Rum (2 1/2 oz Caliche)\nBlend 20 seconds with 16 oz of crushed ice and pour either into a communal keg or individual barrel mugs to serve 2-4 people. Here, I halved the ingredients to serve 1 person; moreover, I shook with ice cubes and strained over crushed ice instead of blending. I garnished with mint and trumpet vine flowers.\nTwo Fridays ago after my shift, I turned once again to Beachbum Berry's\nRemixed\nand found myself in a section of communal drinks offered by Trader Vic restaurants. The one that called out to me that night was the Rum Keg from the 1950s. Since 6 ounces of rum seemed a bit daunting as I could not rouse Andrea from sleep with the call of \"Tiki-Tiki,\" I therefore, halved the recipe for personal consumption. In the keg (or the best I could do with a keg-like Tiki mug), it shared a mint and floral aroma. Tart lemon and orchard fruit on the sip led into rum, passion fruit, apricot, and pineapple on the swallow. Overall, it was an easy fruit-driven drink with no one fruit flavor taking dominance here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKghqyud4xT8OUTXRn4bklLrk2b0LaTAG6ocKSUVmFnHI0tlIgNMGEGsvhTUdWuqmbBlTY1V1S9hW5xC5MJeu5nZkJHX5HuM3isPfLdYrjzziWoWIoEzhbQc-gfHSEsEmrPb-xwlOOHPU/s320/rumkeg0796.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKghqyud4xT8OUTXRn4bklLrk2b0LaTAG6ocKSUVmFnHI0tlIgNMGEGsvhTUdWuqmbBlTY1V1S9hW5xC5MJeu5nZkJHX5HuM3isPfLdYrjzziWoWIoEzhbQc-gfHSEsEmrPb-xwlOOHPU/s800/rumkeg0796.jpg", "comment_count": 0 }, { "title": "blackbeard's ghost", "url": "https://cocktailvirgin.blogspot.com/2015/07/blackbeards-ghost.html", "published": "2015-07-21T11:30:00.000-04:00", "updated": "2017-07-05T14:10:58.699-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Blackbeard's Galley", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "falernum", "lemon juice", "orange juice", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Orange Juice", "1 oz Lemon Juice", "1 oz Falernum (BG Reynolds)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Demerara Rum (Lemon Hart 151)", "1 1/2 oz Light Virgin Island Rum (Denizen)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and pour into a Double Old Fashioned glass. Garnish with an orange slice speared to a cherry with a pirate flag pick.", "body_text": "1 1/2 oz Orange Juice\n1 oz Lemon Juice\n1 oz Falernum (BG Reynolds)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Demerara Rum (Lemon Hart 151)\n1 1/2 oz Light Virgin Island Rum (Denizen)\n2 dash Angostura Bitters\nShake with ice and pour into a Double Old Fashioned glass. Garnish with an orange slice speared to a cherry with a pirate flag pick.\nTwo Saturdays ago, I stayed with my post-shift Tiki trend and turned to Beachbum Berry's\nRemixed\nfor some more rum and garnish fun. The Blackbeard's Ghost seemed like a good variation on the flavors in the previous night's Rum Keg. This drink recipe was based on the Pirate's Grog from Blackbeard's Galley in Newport Beach, California; while there is no date associated with the original libation, the Galley gave up the ghost in the 1980s. I wrote about one of the drink's\npredecessors\nthat called for sour mix that appeared in Beachbum's\nGrog Log\nwhen I had it made for me by Brother Cleve back in 2011. While I have seen pirate boat garnishes before, I was inspired by an\nInstagram\nfrom the night before from Tom Grayling; however, I did not set this boat on fire like he did in the next Instagram shot.\nAfter the ship was sailing, the Blackbeard's Ghost gave forth orange and mint aromas. Orange, apricot, and caramel on the sip pleasantly shifted to a rum, apricot, clove, and lime peel swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNVgLbwXnFMQYXE8LQcOrW7kXkcgT1ewuPLtnhFOPJiqTzL2q5zFfZ-AyOx3rck2yteMR5xyFAEioqT3WaNUi0BvkJEb8_sTq76vcL44S-99hyphenhypheniUgR6T2Vm9z2vU6-u3vLXqYTW6PHNw7/s320/blackbeard0798.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNVgLbwXnFMQYXE8LQcOrW7kXkcgT1ewuPLtnhFOPJiqTzL2q5zFfZ-AyOx3rck2yteMR5xyFAEioqT3WaNUi0BvkJEb8_sTq76vcL44S-99hyphenhypheniUgR6T2Vm9z2vU6-u3vLXqYTW6PHNw7/s800/blackbeard0798.jpg", "comment_count": 0 }, { "title": "manuia", "url": "https://cocktailvirgin.blogspot.com/2015/07/manuia.html", "published": "2015-07-22T09:00:00.000-04:00", "updated": "2017-07-05T14:10:25.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "cachaça", "lime juice", "orgeat", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Aged Caribbean Rum (Plantation 5 Year Barbados)", "1 oz Cachaça (Cuca Fresca) (*)", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Orgeat", "6 drop Absinthe (Herbsaint)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug or Double Old Fashioned glass filled with crushed ice. Garnish with mint sprigs.", "body_text": "1 oz Aged Caribbean Rum (Plantation 5 Year Barbados)\n1 oz Cachaça (Cuca Fresca) (*)\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Orgeat\n6 drop Absinthe (Herbsaint)\n1 dash Angostura Bitters\nShake with ice and strain into a Tiki mug or Double Old Fashioned glass filled with crushed ice. Garnish with mint sprigs.\n(*) Can substitute another sugar cane eau de vie like Rhum Agricole.\nAfter wrapping up my last bar shift before Tales of the Cocktail, I needed to celebrate with a drink. After flipping through Beachbum Berry's\nRemixed\n, I got frustrated and decided to act on a Mai Tai variation idea of mine that called for passion fruit syrup instead of triple sec. Moreover, I wanted to add light touches of absinthe and Angostura Bitters spice to the mix to give the drink further depth. For rums, I split the difference with a dark rich rum and a grassy cachaça. As a name, I decided to keep the lingual roots of the Mai Tai and went with the Tahitian word for \"Cheers!/To your health!\", Manuia (Mah-nwee-ah).\nOn the way home, I discovered a new nocturnally flowering plant to aid in my late night garnish experiments. Once in place, it added to the floral notes that supplemented the mint aromas of the Manuia. Lime, passion fruit, and caramel on the sip set the stage for grassy rum, nutty orgeat, passion fruit, and spice on the swallow. Definitely the passion fruit took the drink in a different and more complex direction that triple sec does in the classic by taking over both the sip and swallow; plus, the added spice elements donated a decent amount of complexity here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1-rvwP_-WHR_Ccmp9Ou_ISeZGHKgSNuDCqpPUXiuvP0ZgGagoFxEaQ8Oy7TWGPSY253L5MTNCtqr0pcJSkqYuRs0z82Ac-Cmp9UI6J_Anja7LSvSwvnfI2sWKdf-femuaQnAdMzLIanZ/s320/manuia0801.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1-rvwP_-WHR_Ccmp9Ou_ISeZGHKgSNuDCqpPUXiuvP0ZgGagoFxEaQ8Oy7TWGPSY253L5MTNCtqr0pcJSkqYuRs0z82Ac-Cmp9UI6J_Anja7LSvSwvnfI2sWKdf-femuaQnAdMzLIanZ/s800/manuia0801.jpg", "comment_count": 0 }, { "title": "[chipilo]", "url": "https://cocktailvirgin.blogspot.com/2015/07/chipilo.html", "published": "2015-07-22T11:30:00.000-04:00", "updated": "2017-07-05T14:09:45.881-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (orange)", "campari", "cynar", "mezcal", "sherry" ], "ingredients": [ "1 oz Mezcal", "1 oz Lustau Oloroso Sherry", "1/2 oz Campari", "1/2 oz Cynar", "1 dash Orange Bitters", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 oz Mezcal\n1 oz Lustau Oloroso Sherry\n1/2 oz Campari\n1/2 oz Cynar\n1 dash Orange Bitters\n1 pinch Salt\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nTwo Mondays ago, Andrea and I headed down to Estragon for dinner right before I left to go to Tales of the Cocktail the next morning. For a first drink, I looked in bartender Sahil Mehta's notebook and spotted an unnamed mezcal, sherry, and amaro cocktail that seemed rather intriguing. The original called for Ramazzotti which the bar just ran out of, so Sahil substituted an equivalent amount of Cynar as well as a dash of orange bitters. Indeed, I was definitely curious to see how a pinch of salt here modified the two amari's bitterness.\nLacking a name, I dubbed this one the Chipilo after a city in Puebla, Mexico, that was founded by Italian immigrants in 1882 and still has a large Italian population that speak Venetian dialects. Once in a glass, this offered an orange oil and smoke aroma. Grape and caramel on the sip slid into smoky mezcal, orange, and herbal flavors on the swallow. With the salt, the Campari was more orange than bitter and the Cynar was more herbal than funky vegetal, and the whole balance was a bit more savory.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4vbchuOlWm5isx0y14WR49stQFW5qHB4WLNODANa_aP3WlOOYkxOwkXbgJ6yXjwL2O_3mHs63oCnLyfnvFACOVQKNofK3s3C10TvxLMt6OzCe0QePfUGN4O4ZAm1T0D0x6QP9htuSE2R/s320/chipilo0802.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4vbchuOlWm5isx0y14WR49stQFW5qHB4WLNODANa_aP3WlOOYkxOwkXbgJ6yXjwL2O_3mHs63oCnLyfnvFACOVQKNofK3s3C10TvxLMt6OzCe0QePfUGN4O4ZAm1T0D0x6QP9htuSE2R/s800/chipilo0802.jpg", "comment_count": 0 }, { "title": "sanlucar sling", "url": "https://cocktailvirgin.blogspot.com/2015/07/sanlucar-sling.html", "published": "2015-07-23T09:00:00.000-04:00", "updated": "2017-07-05T14:09:12.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sahil", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "cherry brandy", "lemon juice", "sherry", "walnut liqueur" ], "ingredients": [ "2 oz Lustau Amontillado Sherry", "1 oz Cherry Heering", "1/2 oz Nocino Walnut Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Garnish with a wide lemon twists and 2 dashes Fee's Walnut Bitters and 1 dash Angostura Bitters, and add a straw.", "body_text": "2 oz Lustau Amontillado Sherry\n1 oz Cherry Heering\n1/2 oz Nocino Walnut Liqueur\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass filled with ice. Garnish with a wide lemon twists and 2 dashes Fee's Walnut Bitters and 1 dash Angostura Bitters, and add a straw.\nFor a second drink at Estragon, I was curious about one of the two recipes that Sahil crafted for the Heering Sling competition this year. The one that called out to me took a nuttier approach with amontillado sherry and walnut flavors called the Sanlucar Sling. Sanlucar is in the northwest part of Cadiz and is one of the better amontillado sherry producing regions in Spain. In the glass, the Sling offered lemon and hints of Angostura spice to the nose. A crisp lemon and grape sip transitioned to a nutty sherry, walnut, and cherry swallow, and I was impressed at how the other ingredients tamed the large amount in Cherry Heering in the recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryKAATwWDleh_1IvsHWljnht-45OibnaCO0pVre1A_k9WIPLx7fkCTdSGmTjSPbukQ0UHoo9fAEpb8eU1u0rdzGpr2WPIpUWe3aerYJ1e_w7LHbicp75c1G7fnBWjjpYQlWRPg7lQNcWn/s320/sanlucarsling0803.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryKAATwWDleh_1IvsHWljnht-45OibnaCO0pVre1A_k9WIPLx7fkCTdSGmTjSPbukQ0UHoo9fAEpb8eU1u0rdzGpr2WPIpUWe3aerYJ1e_w7LHbicp75c1G7fnBWjjpYQlWRPg7lQNcWn/s800/sanlucarsling0803.jpg", "comment_count": 0 }, { "title": ":: best of tales and nola 2015 ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/best-of-tales-and-nola-2015.html", "published": "2015-07-23T10:36:00.001-04:00", "updated": "2019-07-14T13:08:28.922-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "I got home Monday night from Tales of the Cocktail, and soon after had to work two full shifts at work, so today is the first time I can sit down and compose my thoughts about a jam-packed week where I attended a dozen talks, lots of liquor-brand sponsored parties, and other events as well as roamed the city for good food and drink. I figured that I would start with my favorite parts of official Tales events and then mention my favorite parts of New Orleans this year.\nStressing hospitality:\nWhile there were plenty of seminars on technique and history, there were many on not only bartender-guest interactions but that of restaurant/bar staff with each other. While I did not hear key note speaker Danny Meyer speak, plenty of others also dealt with this topic. Pamela Wiznitzer during\nAll the Bar is a Stage\nstressed hospitality by starting with not superstar bartenders but by choosing a \"family\" that supports each other as well as the guests. During\nStrong Opinions\n, Erick Castro retold a story where one of his bartenders asked if and where he should get a second job; he surprised the bartender by not mentioning another craft bar but a \"Sports bar. You learn how to get regulars to see you, not your new amaro and gadgets.\"\nBumping into old friends:\nI am glad that I had the opportunity to run into my first bar mentor, Sam Gabrielli. I remember some of the early advice that Sam gave me related to the above hospitality point, but Sam said it so eloquently with, \"Don't be an asshole!\" (before explaining it better, that is). I also got to meet up with my old Cocktails in the Country roommate Christopher James, and I had a chance to hangout over beers and later interview writer-blogger Paul Clarke (not over beers). While most of our interactions have been via blogging, it still truly feels like hanging out with an old friend while with Paul, and it is a pleasure to hear his positive outlook on life (hint: buy his new\nbook\n).\nTiki culture:\nTiki played a big role this year with one of the social nexuses of the event being Beachbum Berry's new Latitude 29 restaurant. There were also pop-up bars with offerings from Paul McGee of Lost Lake and Martin Cate of Smugglers Cove. The Tiki crowd's joyous energy and serious yet not pretentious attitude was much appreciated.\nThe Daiquiri Time Out makes even bigger waves as it drives off that bridge:\nAndrew Deitz has taken the Daiquiri Time Out phenomenon from a personal pastime to larger one with events at Boston Thirst. This year, the DTO stepped up from being a Boston thing to a national or international one as Tales of the Cocktail threw a large DTO-themed event with rum and cachaça producers paying tribute.\nRandomness at sponsored parties:\nThe Hendricks Gin area of the William and Grant party was indeed surreal and absurd. Another of my favorites was the 610 Stompers, a bunch of in and out of shape hipsters who do choreographed (but not necessarily well synchronized) dance routines for Mardi Gras and other, and last week they performed at the Bacardi event. And at the Diageo \"Backyard House Party\" (which was held in a large warehouse), there was a mechanical bull. Matt Schrage pulled me in line; while there is no video of Matt since he split his pants getting onto the bull and left, Ben Sandrof shot this clip. I never appreciated how hard it would be to get on the bull, but enjoy:\nMore nonalcoholic and low ABV beverages options:\nEverything from Perfect Puree smoothie bars which came in handy when I did not have time for breakfast were probably much better for me than some of the boozy early morning booths from previous events. Bars and events definitely seemed to have more low alcohol offerings so that you could keep drinking tasty beverages without being wrecked for the following day's activities. Cobblers were big as were other vermouth and fortified wine-based concoctions. And for Pig and Punch this year, the heat index was at 108°F which made it too hot for me to drink sweet punches, so I stuck to the nonalcoholic offerings to prevent myself from sweating myself into dehydration.\nThe beer scene:\nBefore departing for Tales, I messaged Avery Glasser of the Bittermens for beer bar suggestions. His trio was the Avenue Pub, Courtyard Brewpub, and Barrel Proof (more of a whiskey bar with beer). The Avenue Pub was a 24 hour craft beer bar near where I was staying that did it all with great hospitality whether during the dayshift hanging out with bartender Meriam or during the graveyard shift for a nightcap. When I finished my hat trick of suggestions at the brewpub and tweeted it, the brewer found me and offered me a tour and a few tastes of his new beers. A little less formal of a tip is Sidney's on Decatur Street -- a store with a great single can selection which made for great street beverages while walking around.\nLatitude 29:\nYes, I already mentioned this place in the Tiki part above, but it was the only other place besides the Avenue Pub that I returned multiple times (save for Cane & Table, but the second and third times were for pop-up events). Whether it was watching Beachbum Berry garnishing drinks or having the staff know my name by the second visit, I was definitely impressed. Beautiful drinks and decor definitely made for this to be a major hangout spot during Tales.\nBar Tonique:\nSunday night there was an official tour of Cure and other bars on Freret Street, but I had already been there on Tuesday and lacked the energy to make it out there again. So like 2011, I spent Sunday night on Rampart Street at Bar Tonique. I met a lot of people including some bartenders that I will be at my Camp Runamok session in September. I also got a tour of other industry bars on the street from Trader Dick of Tujaques. But overall, it was great to spend the last night in a low key setting with well made drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5sNUjStmMWTOpnGkW4Ss9v2yZnPihVDrbyMebgq3u-xB7xbY4V9QhIirL8-tg1p75iC8H4h0bS79n3MnqiWobQDnHLJZvvTTmov5Qh5e9ZVKV7Xk5H5GErDKvkmPGEX4VIcl8e3MpUyF/s320/totc2015_tiki.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qmYLH82mEapZqDmbTaxkzlQXKS8KMVM0LCtCDncPEetAu3ssrEGW-Sa5MCnestdzpUZpOmL3I04ESZqFEAQEOHo8e10XmUNgaUieKH0DbXVLWs_z7_a5CuFI8Q6U_5H9I9xY4WdV9bEA/s320/totc2015_pig.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJ2l90MxBirEdFUZFYsvi8k1ij_aO8ZvF9XWzmW2gZYrB36zuw4gPwiLktGe-LrNnuJ4RWo5LFpXg8xYBUwpfRMTJoqGXZsc3e6iWj_DSMZKHoUdpIqSCqrNrR2df1QesGH4WI6UwOili/s320/totc2015_eskd.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": "like cockatoos", "url": "https://cocktailvirgin.blogspot.com/2015/07/like-cockatoos.html", "published": "2015-07-23T11:07:00.001-04:00", "updated": "2017-07-05T14:04:23.778-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola", "neworleans" ], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Braden LaGrone", "source": "Cure", "year": null }, "categories": [ "#cure-nola", "#neworleans", "amer picon", "bitters (Angostura)", "rum", "simple syrup" ], "ingredients": [ "1 oz Smith & Cross Rum", "3/4 oz Bigallet China-China Amer Liqueur", "1/4 oz Demerara Syrup", "1/2 Lemon (cubed)", "1/2 Strawberry" ], "instructions": "Muddle the lemon pieces and strawberry, shake with ice, and strain into a Collins glass filled with ice. Add straws, garnish with an orange twist, and mist with 7 spritzes of Angostura Bitters.", "body_text": "1 oz Smith & Cross Rum\n3/4 oz Bigallet China-China Amer Liqueur\n1/4 oz Demerara Syrup\n1/2 Lemon (cubed)\n1/2 Strawberry\nMuddle the lemon pieces and strawberry, shake with ice, and strain into a Collins glass filled with ice. Add straws, garnish with an orange twist, and mist with 7 spritzes of Angostura Bitters.\nLike my three previous Tales of the Cocktails, I spent Tuesday night making the pilgrimage to Freret Street to get drinks at the Cure. Given the name, it was bound to happen -- a drink at the Cure named after a song by the Cure. This one was dubbed after one of my favorites from\nKiss Me, Kiss Me, Kiss Me\nand was created by bartender Braden LaGrone. The Like Cockatoos was very Cobbler-esque save for the stronger spirits and perhaps the lack of crushed ice.\nThe orange twist on the Like Cockatoos was reminiscent of the parrot's head plumage and it contributed to the drink's aroma along with the Angostura Bitters' clove and other spice notes. On the palate, caramel and orange on the sip gave way to funk rum and Pimm's-like flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlf7FOszqLeCP3pTySnO-nhIuRdONViduQHUBX5naTb3aCvqcnYGPdHL2HzL3mwCEl-hUNfN6VWw4ZeUmZ9ct8HZ5FXZQc8oCBUFbl46dtfrfEZ2RUnnzN4nrD2wHJpQEGj-uFWHvjdeke/s320/likecockatoos.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlf7FOszqLeCP3pTySnO-nhIuRdONViduQHUBX5naTb3aCvqcnYGPdHL2HzL3mwCEl-hUNfN6VWw4ZeUmZ9ct8HZ5FXZQc8oCBUFbl46dtfrfEZ2RUnnzN4nrD2wHJpQEGj-uFWHvjdeke/s800/likecockatoos.jpg", "comment_count": 0 }, { "title": "beyond the infinite", "url": "https://cocktailvirgin.blogspot.com/2015/07/beyond-infinite.html", "published": "2015-07-23T13:00:00.000-04:00", "updated": "2017-07-05T14:03:54.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola", "neworleans" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Turk Dietrich", "source": "Cure", "year": null }, "categories": [ "#cure-nola", "#neworleans", "bitters (Angostura)", "cointreau", "egg white", "lemon juice", "lime juice", "quinquina", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bonal Gentiane-Quinquina", "1/2 oz Buffalo Trace Bourbon", "1/2 oz Cointreau", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice; both of these were not full length intentionally. Strain into a Fizz glass topped with 1/2 oz soda water. Garnish with a spritz of Angostura Bitters.", "body_text": "1 oz Bonal Gentiane-Quinquina\n1/2 oz Buffalo Trace Bourbon\n1/2 oz Cointreau\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice; both of these were not full length intentionally. Strain into a Fizz glass topped with 1/2 oz soda water. Garnish with a spritz of Angostura Bitters.\nFor a second drink at the Cure, I opted for the Beyond the Infinite by bartender Turk Dietrich that was described as \"A light herbal riff on a classic Whiskey Fizz.\" Perhaps I was drawn in by the fact that Turk had created this one or perhaps by the name which was reminiscent of others such as their\nDrink of Laughter and Forgetting\n. Interesting, the largest spirituous component was Bonal with whiskey only playing a supporting backbone role here. On the nose, the Angostura Bitters garnish contributed clove and cinnamon notes. While the sip was creamy lemon and orange with a hint of fizz, the swallow presented grape with a hint of whiskey along with a bitter and citrus finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGPt0pFSlPk3yAdvPvTqspt4U3HGQp0P9vGt9cRKN8IXCJhpTz1qVfR21ZoXXzE67V-D2kwfnh605hqUF_JFEa74jr-MYWw503GnT3EUH-41EtIHN02SiGFzBNtYzX8mXVyz1rF7qaZaV/s320/beyondtheinfinite.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGPt0pFSlPk3yAdvPvTqspt4U3HGQp0P9vGt9cRKN8IXCJhpTz1qVfR21ZoXXzE67V-D2kwfnh605hqUF_JFEa74jr-MYWw503GnT3EUH-41EtIHN02SiGFzBNtYzX8mXVyz1rF7qaZaV/s800/beyondtheinfinite.jpg", "comment_count": 1 }, { "title": "pontchartrain pearl diver", "url": "https://cocktailvirgin.blogspot.com/2015/07/pontchartrain-pearl-diver.html", "published": "2015-07-24T09:00:00.000-04:00", "updated": "2017-07-05T14:03:23.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "latitude29" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Beachbum Berry", "source": "Latitude 29", "year": null }, "categories": [ "#latitude29", "falernum", "honey", "lime juice", "orange juice", "pimento dram", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Jamaican Rum (such as Appleton Special)", "3/4 oz Demerara Rum", "1 oz Orange Juice", "3/4 oz Lime juice", "3/4 oz Pearl Diver's Mix (*)", "1/2 oz Passion Fruit Purée", "1 tsp Falernum" ], "instructions": "Add the mix first, followed by the rest of the ingredients. Add 6 oz crushed ice last and blend for 20 seconds. Pour into a Pearl Diver glass, add an ice ball and straw, and garnish with an orchid and plaintain leaf.", "body_text": "After returning back from the Cure, I popped my head into Latitude 29 for my first visit of many. As a starter, it was recommended that I begin with the Pontchartrain Pearl Diver which was Beachbum Berry's New Orleans-themed variation on the Pearl Diver Punch crafted by Don the Beachcomber circa 1937. The description read, an \"iced buttered rum: our house butter spice mix blended with passion fruit, lime, and Jamaican rum.\" While the staff was not very giving with this recipe, I luckily had JFL of\nRated R Cocktails\non hand. Besides being a Tiki aficionado, blogger, and bartender, JFL has tasted his way through the Latitude 29 menu and had a good grasp to what ingredients the bar might use. The original recipe lacks passion fruit, and JFL declared that it was unlikely that they would change the sweet to sour balance by using passion fruit syrup; he had also confirmed by asking Beachbum that the bar does indeed carry passion fruit purée.\nThe original calls for a 2:1 ratio of gold Puerto Rican rum to Demerara Rum. While it is possible that the Jamaican rum here replaced both rums in the original, JFL thought that you would still need the Demerara rum to balance rum flavors (he also thought that it was possible that it was all 3 rums in a blend). Finally, Beachbum mentioned that there was some molecular techniques in the spiced butter batter, but I did not pursue this aspect. Since\nSippin' Safari\nmentions that the Pearl Diver butter mix must stay room temperature (and ice added last) to prevent it from seizing up, perhaps there was some emulsifying agent added to keep it a bit more liquidy and pliable in a cold, food-safe temperature. With all these clues, here is how I would modify everything (save for the butter mix issue):\nPontchartrain Pearl Diver\n1 1/2 oz Jamaican Rum (such as Appleton Special)\n3/4 oz Demerara Rum\n1 oz Orange Juice\n3/4 oz Lime juice\n3/4 oz Pearl Diver's Mix (*)\n1/2 oz Passion Fruit Purée\n1 tsp Falernum\nAdd the mix first, followed by the rest of the ingredients. Add 6 oz crushed ice last and blend for 20 seconds. Pour into a Pearl Diver glass, add an ice ball and straw, and garnish with an orchid and plaintain leaf.\n(*) Cream 1 oz softened sweet butter, 1 oz orange blossom honey, 1 tsp cinnamon syrup, 1/2 tsp vanilla syrup, 1/2 tsp allspice dram\nRegardless of the mystery, the end result was stunning to both the eye and the palate. On the nose, floral aromas from the orchid mingled with spice notes from the syrups and liqueurs. Next, the sip was rich and laden with lime, passion fruit, and honey flavors, and the swallow shared smooth but slightly funky Jamaican rum notes along with a smattering of spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnY6xuTDcFyH2mG7Akiu0l9jDPg-qxz3iXoijmZIiuRoJypXoEoRJIJYZd1kPyXWotX3V5WvB_PchHZ1WXpCw0yJkJ3erbcWYnpDkWlB9hn9r4OK-SFZXfZ3QNABuwXLT9x-iehDEnVDNT/s320/pontpearldiver.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnY6xuTDcFyH2mG7Akiu0l9jDPg-qxz3iXoijmZIiuRoJypXoEoRJIJYZd1kPyXWotX3V5WvB_PchHZ1WXpCw0yJkJ3erbcWYnpDkWlB9hn9r4OK-SFZXfZ3QNABuwXLT9x-iehDEnVDNT/s800/pontpearldiver.jpg", "comment_count": 0 }, { "title": ":: on creating cocktail citrates & elixirs ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/on-creating-cocktail-citrates-elixirs.html", "published": "2015-07-24T11:30:00.000-04:00", "updated": "2019-07-14T13:11:07.585-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The first talk I attended at Tales of the Cocktail last week was on utilizing citrates to mimic or bolster citrus flavors and crispness in drinks. The talk consisted of Bitter Cube Bitters members Nick Kosevich, Ira Kolowitz, Mike McDonald, and Marco Zappia, as well as Bombay brand ambassador Gary Hayward. The idea for this talk stemmed from the lime crisis of 2014. As availability dropped and prices went up, Marco began to focus on cutting costs such as by peeling limes and creating oleosaccharums to capture lime essences. Once this process started, it led him down the rabbit hole of re-engineering lime juice with acids and balancing with sugar content. It also led to studying when citrus goes bad and how to counteract this.\nWhile citrus is an integral part of many cocktails and mixed drinks (even non-juice ingredients like Campari, vermouth, and gin contain citrus elements), fresh citrus is inconsistent in flavor and cost at different times of the year. Moreover, changes over time after squeezing will create off flavors in the juice. The par system of juicing in advance promotes waste once the excess goes bad; however, squeezing to order is more prone to fruit-to-fruit variation. Here, a mnemonic wrapped in a fart joke was posted \"from age, ruined taste and sourness.\" Fresh citrus has a decay nature with a stunning change occurring over the first 24 hours. Over time, the pH rises, the brix (or sugar content) falls, and organic compounds (such as aromas) change and degrade.\nThis is where citrates can come to the rescue. These acids can replace or reduce the amount of citrus in drinks. Some useful tools in this quest are a $100 refractometer to determine brix content accurately and a pH meter to determine acid content. While a lot of this can be done without these tools, they will allow for consistency of syrups that will allow for easy swapping into drink skeletons to make a wide variety of different drinks. For example, an ounce of lemon or lime juice or an equivalent citrate will be balanced by an ounce of 50 brix simple syrup.\nOleosaccharums are a historical technique dating back to the 17th century to assemble punches. With food oils (such as citrus peel oils) being the \"oleo,\" the sugar being the \"saccharum\" can extract and stabilize these aromatics. While citrus peels can be placed in sugar for a few hours to extract, this process is sped up in a food processor to chop up the peels into a higher surface area mix. Oleosaccharums are not just for citrus peels but for any high water content fruits such as berries and melons especially those where heat creates off flavors; furthermore, herbs such as mint and rosemary work well in this technique (as long as the mint is removed after 1 hour before it browns and as long as the rosemary is left to extract for longer time periods such as 12+ hours). Oleosaccharums provide for a longer shelf life than pureeing and putting into sugar and alcohol which still allows for degradation.\nA citrate is essentially a sour mix of water, sugar, and acids. Instead of pure citric acid, a mix of 95% citric acid, 4% malic acid, and 1% sodium citrate was recommended. In order to further mimic lime juice, a mouthfeel agent such as tapioca starch to give a heavy and weighty feel can work; others will use a touch of pulp. In addition, natural oils such as those aroma compounds extracted in the oleo process will help.\nCitrates are rather important not just in lime crisis but in bottling and kegging cocktails since fruit juice decays over time. In creating a cocktail, 18 brix seemed to be the perfect sugar level. For example, 1.75 parts spirit, 2.75 parts citrate, and 1.25 parts water achieves this ratio. The kegged cocktail has quickly become the modern day punch and offers fast, efficient, consistent, and cost-effective options. Citrates are rather good for carbonation, for unlike juice, they have no sediment that can also act as nucleation points for CO2 gas. In carbonation, very cold starting temperatures are ideal as well as pressurizing and releasing cycles. There are ways of weighing the grams of CO2 per liter, and monitoring this can achieve consistency. Carbonating the whole kit and caboodle also allows for greater carbonation; in certain drinks such as the French 75, only 1/3 to 1/2 of the volume is carbonated, while a carbonated French 75 can be done completely.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwpfKWaJJLqGaUpgopVJfzQAHkN9K0mQNROpZ0MpOu7bVU-3QLZoCEmTI2Dd0C9Gddn2yQthDWxO6ZZVWXmHPXLYjtNjqPHD2b9AkZdNswbeoCN0yC0n1uS4wnIkzoCYPig1jnEOM3apA/s320/citrates2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAotNt0eU05tSXEloxkUaVbHI8ztP-d_DOMUfV7uWJV7UnJK12oa0yn-QQ11yMdwK6_eq9MNyxJY3BgnrzLB-Pbdky_qb2bGIbH4tyrlTaj8P1u17DNddBnNbBPYzFPmvD1CjphyICo4E/s320/citratetalk.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 1 }, { "title": ":: anthropology of the modern bar ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/anthropology-of-modern-bar.html", "published": "2015-07-25T09:00:00.000-04:00", "updated": "2019-07-14T13:10:53.135-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "For the second talk on Wednesday, I went to the Tales version of TED talks; there, author Jeffrey Kluger's brief talk was so captivating that I decided to change my plans for the third talk that day and go hear the full length talk on the \"Anthropology of the Modern Bar\" that he was giving along side Diane Smith-Warner and Tristan Stephenson.\nThe bar serves as a meeting place, for \"drinking is a social, rather than an anti-social act\" (Mitchell & Armstrong) and \"drinking is a social activity in the company of others; it is considered inappropriate and suspicious if one drinks alone\" (Zhang, Man, Lee). Moreover, society needs a place for this to happen as \"drinking does not, in any society, take place 'just anywhere,' and most cultures have specific, designated environments for communal drinking\" (SIRC). In Ray Oldenburg's\nThe Great Good Place\n, it defines the third space in terms of community, where the first space is domestic (home), the second is gainful or productive (work), and the third is social. This third space is a neutral ground where one can come and go; it needs to have accessibility, regulars, and a freedom for playfulness. The pub is not \"home,\" but expresses a sense of homeliness, warmth, and feeling of \"my local,\" and it allows one to recharge oneself.\nThe bartender can be viewed as one part medicine man and one part law giver. While bartenders serve customers, there is indeed something subordinate about the role, but just as the mayor of a town serves the citizens, we have no question as to who is in authority. We are more likely to surrender authority and autonomy to a person in power when they have a certain skill like a doctor and when they are dressed differently like a judge. Bartending is certainly a skill and often times bartenders dress in a different and identifiable way. The bartender has an ad hoc legal authority to serve a guest or not, call the police, eject guests, etc. One of the particular skills of a bartender is to produce something to put into one's body to alter one's state of consciousness, and it is an intimate skill that requires trust to ingest. At times, medicine men encouraged drunken binges to express emotions and society forgave it if it was through this authority. Similarly, a good bartender will know the difference between an animated discussion and something that can spin out of control. To this topic, Kluger referenced Al Sotack's article in\nVice's Munchies\non when as a bartender to be inhospitable to a guest; even though bartenders are in the hospitality industry, they are responsible to be inhospitable to rule breakers.\nThe talk moved on to how the bar can often be sexually charged and part of the mating ritual. Bars promote this with dim lighting, proximity, and the serving of dis-inhibiting substances. Society tacitly agrees on this and there is a certain presumption that sexual seeking is in play, and alcohol promotes people to be more bold especially in a space with increased physical intimacy. In bars, women generally arrive in groups to protect themselves against overly aggressive men. On the other hand, men often travel in groups that harks back to tribalism. Here, social order and status are maintained and decisions are made of what other tribes to interact with. In addition, beta males are enhanced by hanging out with alpha males including trickle down effect in terms of mates that the alpha male rejects. Indeed, this boils down to sperm being cheap and a highly devalued currency, whereas ova are expensive and women require more information than men before acting and mating selectively.\nOn New York City subways, there is a campaign about \"manspreading\" -- the act of taking up more than one seat by spreading the legs in a show of dominance as well as perhaps a primal sexual display of naughty bits. In bars, broad gesturing with the hands is a way of claiming turf. Moreover, volume by way of talking or laughing loudly is a way of claiming this by way of the auditory space.\nIn drinking society, it is awkward when things are not reciprocated. When the bartender informs the guest that they no longer want to do business with them, the unruly guest will reel it back in to try to regain status with the bartender. Or in toasting when it is bad form to toast too early or too late, with an empty glass, with something nonalcoholic, etc.; everyone is drinking the same drink and the same volume to show that there is no ill will. Not only are bonding gestures great if reciprocated and awkward if not, it is especially awkward if one of the parties is drunk and the other is not. In the company of others, memories like watching certain news or sporting events become stronger. Overall, we come to a bar to bond for it stimulates the warmth of family.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": "modern lover", "url": "https://cocktailvirgin.blogspot.com/2015/07/modern-lover.html", "published": "2015-07-25T11:45:00.000-04:00", "updated": "2017-07-05T14:00:29.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Natasha Tattaglia", "source": "Cane and Table", "year": null }, "categories": [ "#neworleans", "grenadine", "lemon juice", "soda", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Dolin Blanc Vermouth", "3/4 oz Lemon Juice", "1/2 oz Grenadine", "6 Mint Leaves" ], "instructions": null, "body_text": "1 1/2 oz Dolin Blanc Vermouth\n3/4 oz Lemon Juice\n1/2 oz Grenadine\n6 Mint Leaves\nSwizzle or stir with ice to mix and chill in a pilsner glass. Top with 1 oz soda water, garnish with a mint sprig, and add straws.\nAfter the talks on Wednesday, I decided to get dinner at Cane and Table which is one of the establishments along with Bellocq opened by the people who run the Cure since I was last in town. Given the hot weather, I was in the mood for something more refreshing so I opted for the Modern Lover; being a Jonathan Richman fan did not hurt in the decision making process either. Once prepared by bartender Natasha Tattaglia, this low ABV libation greeted me with a great mint aroma. Pomegranate, white wine, and lemon on the sip soon gave way to herbal and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9SNFwzqKWuSvdlnAGm6wr2Tew4SVpL1C5KuusHU8KWfa7etq02m48mGFNSP2fRmadunN5vB4iDw_1XBkKFzzL6lStX8sEAMtoWS7w7BvDNDUkg-zkUOL3Lc0OdNiD-ruovgyVutEKuLC/s320/modernlover.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9SNFwzqKWuSvdlnAGm6wr2Tew4SVpL1C5KuusHU8KWfa7etq02m48mGFNSP2fRmadunN5vB4iDw_1XBkKFzzL6lStX8sEAMtoWS7w7BvDNDUkg-zkUOL3Lc0OdNiD-ruovgyVutEKuLC/s800/modernlover.jpg", "comment_count": 0 }, { "title": "dolin blanc cobbler", "url": "https://cocktailvirgin.blogspot.com/2015/07/dolin-blanc-cobbler.html", "published": "2015-07-26T09:00:00.000-04:00", "updated": "2017-07-05T13:59:58.725-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Bellocq", "year": null }, "categories": [ "#neworleans", "lemon juice", "raspberry syrup", "vermouth (bianco)" ], "ingredients": [ "2 1/2 oz Dolin Blanc Vermouth", "1/2 oz Lemon Juice", "1/2 oz Raspberry Syrup" ], "instructions": "Shake with ice and strain into a Cobbler cup filled with crushed ice. Garnish with raspberries and lemon wheel quarters, and add a straw.", "body_text": "2 1/2 oz Dolin Blanc Vermouth\n1/2 oz Lemon Juice\n1/2 oz Raspberry Syrup\nShake with ice and strain into a Cobbler cup filled with crushed ice. Garnish with raspberries and lemon wheel quarters, and add a straw.\nAfter dinner at Cane and Table, I made the trek back to the Modern Hotel to drop off my stuff and prepare for the night's activities. Before going up to the room, I stopped into the hotel bar which happens to be Bellocq from the Cure and Cane and Table folk. One of\nBellocq\n's specialty is Cobblers and I have made a few of their recipes at home; indeed, the fact that Bellocq was in the Modern played a role in my hotel decision making process.\nFor a drink, I asked bartender Mike for the Dolin Vermouth Blanc Cobbler since I was on a roll with the other Dolin Blanc drink, the Modern Lover, an hour or so before at Cane and Table. Once prepared, it offered a raspberry with fresh lemon bouquet. Next, lemon and light wine notes on the sip showed off wisps of berry flavors, but most of the raspberry came through on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wY0HjA-TEF-fEjhqtUhujx4DIeyH2AKl_f2YsO9X0ez8PfOG8zhvdVNgxa8Z6SJhvIrxfIhUSrn3H_0menG9pkVg-OLhbCQANQmG0m2PL7Z5BooJAZ2Nuljt4JpqdnsYY-CKyKX052VB/s320/dolinblanccobbler.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wY0HjA-TEF-fEjhqtUhujx4DIeyH2AKl_f2YsO9X0ez8PfOG8zhvdVNgxa8Z6SJhvIrxfIhUSrn3H_0menG9pkVg-OLhbCQANQmG0m2PL7Z5BooJAZ2Nuljt4JpqdnsYY-CKyKX052VB/s800/dolinblanccobbler.jpg", "comment_count": 0 }, { "title": ":: all the bar's a stage ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/all-bars-stage.html", "published": "2015-07-26T09:00:00.001-04:00", "updated": "2019-07-14T13:07:27.108-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "My first talk on Thursday last week at Tales of the Cocktail was entitled \"All the Bar's a Stage: Performance, Bravado, and Theatricality in the Bar\" hosted by Steve Schneider of Employees Only, Jack McGarry of Dead Rabbit, Julio Cabrera of Regent Cocktail Club, and Joe McCanta of Grey Goose. In figuring out my schedule, I was considering going to the seminar on flair since I lack any flashy cocktail game. Often times people comment that it looks like I am a scientist behind the bar, and well, it is hard to shake years of training. While I did not want to add a juggling routine, adding some extra panache to my tending could not hurt. So when I spotted this talk that covered this and many other less over the top flashy concepts, I figured that this was the right talk for me to hone in on.\nJoe began the talk by explaining why we are discussing performance for it is not the drinks business, it is the experience business. He also riffed off of this famous quote:\nI've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel. -- Maya Angelou\nIf you insert things like \"exact drinks\" or \"the bartender\" into the quote, it is not hard to view the night out as entertainment; the third dictionary definition of entertainment is \"the action of receiving a guest or guests and providing them with food and drink.\" Joe followed up that the job is people tenders, not bartenders.\nIn terms of flair, Steve came from a minor flair background with one of his early thirteen years doing tricks; however, a little tin spin can turn people's heads and elevate their experience. \"If a movement catches the attention of the guest -- you've got them. And you gave them some sort of experience.\" While Jack described how his \"Flair bartending career began and ended when I flipped a bottle and clipped a 50 inch tv,\" watching a video of him bartend shows a lot of captivating movements that can instill confidence in the guest. As Joe commented, engagement with the guest is the most important part of the job. The panel also pointed out that flair was nothing new and cited examples of Jerry Thomas and Harry Johnson being performers and utilizing flair.\nTiki culture took this engagement factor a step further for often drinks were being made behind swinging doors, and much effort was put into presentation, ambiance, and escapism. Indeed, it was important to hide the efforts that went into the drink. Moreover, Don the Beachcomber showed his concern for the guest by limiting the number of Zombies and other drinks they could have. \"Zombies are like breasts: 1 is too few, 3 is too many, and 2 is just right.\"\nThe presenters then compared the job to a variety of other performers.\nActors\nmake people believe and offer escapism. How a bartender presents themselves and dresses sets the stage for when guests enter the bar. Steve commented about the first time he walked into Employees Only and was in awe when he saw the uniforms especially how clean they were.\nMagicians\nmake people suspend their beliefs.\nComedians\nmake people laugh; every bartender should know at least one joke. Moreover, perhaps blue drinks came back in classy hotel bars because it is funny.\nMusicians\nmake people listen, there is a separation between performer and spectator, and the performance is almost a ceremony.\nDancers\nmake people watch, and all the movements behind the bars whether with the bottles and tools or the other bartenders can appear graceful and even choreographed.\nNext, they discussed the five rules of the performer. One,\nknow your audience\n. At Dead Rabbit, the bar resembles a stage and the bartenders are encouraged to move and dress like actors. At Employees Only, behind the bar is elevated so not only is the bartender a bit taller, they can see the crowd. While Dead Rabbit's well is set up like a cockpit to ensure quick fluid movements with lots of eye contact, Employees Only is set up to make the bartenders move to get bottles and other ingredients so that they can interact with more guests throughout the night. The Employees Only service protocol also communicates that the guest is being taken care of. Give the guest a menu first especially when they first walk in - even if you are in the middle of making drinks; this buys you some time and makes sure they know they are in the queue. Once a drink order is taken, set the glass in front of them to tell the guest that this drink is for them and to tell your coworkers that the guest is being taken care of.\nThe second aspect is the\narc of the performance\n. Jazz musician Miles Davis used to have comedians open up for him because he knew it would help prepare the audience to be receptive to his more challenging musical performance. Overall, always leave the guest wanting more; do not under- or over-saturate them, but leave them wanting to come back. The third aspect is know the\ntools at your disposal\n. Use the five senses to illicit emotions in the guest. Make it a rule to have every drink engage at least two of these senses. Remember that the choice of serving vessel can change the way a guest engages with your drink.\nFour is\nhow trust is built\n. Offer recommendations. Keep the guest in a good zone by ordering enough but not too much (see Don's Zombie point above). And always have your perspectives as what is right for you is not necessarily right for the guest. Even if you see absinthe and egg whites every day at work, it is incredibly novel for people. Try to relate and keep your frame of reference. Jack commented that trust is built not by being defensive but by being on the side of the guest to provide the ultimate experience. Furthermore, Steve added that hospitality is making people feel safe which includes people around the guest such as the asshole next to him. And finally five,\nhow to be prepared\n. Calibrate before the shift to be ready. Train yourself and train your movements to appear effortless. Grooming before the shift and looking your best is crucial. And know your bar, know your spirits, and know your drinks.\nOne final quote that I left out early was when the panel was describing one word to describe bartending, Steve said patience for \"Drunk people are crazy... it takes a lot to relate to them.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": ":: building and apprenticing your team ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/building-and-apprenticing-your-team.html", "published": "2015-07-27T09:00:00.002-04:00", "updated": "2022-01-14T11:32:22.452-05:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The last talk that I went to on Thursday at Tales of the Cocktail Week last week was entitled \"Building and Apprenticing Your Team\" given by Dushan Zaric of Employee's Only, Jonathan Pogash of the Cocktail Guru, Bobby Heugel of the Anvil, Pamela Wiznitzer of Seamstress, and Zdenek Kastanek of 28 Hong Kong Street.\nDushan started the session by describing how human interaction skills are as important as drink making skills, and he pointed out how Harry Johnson had a section in his book on how to train a boy and teach him to be a gentleman as well as how to teach him bar skills. The job is not just physically difficult to stand for 10-12 hours straight but emotionally difficult as well. Overall, it is hard to like people; as a bartender, if you last a year behind the bar means that you like the others on the staff. Moreover, the weakest member of the team is everyone's responsibility. As an aside, Zdenenk stated that bartenders should read newspaper's every day, otherwise, they are not ready for service and not ready to talk to guests.\nIn hiring, Bobby described that you are not trying to build a roster, but a team. The individuals can have weaknesses if the other teammates can compensate for them. Pam countered that it was not a team, but a family. You need a balance of personalities; two different bartenders put together will learn from each other. And Dushan commented that before you can be a rockstar, you have to be a member of a band.\nIn being a leader, you have to instill trust. Dushan declared that you have to lead by example. Walk the walk by being the first to show and last to leave and inspire by example. Be open about about your experience and intentions, know your limits and goals, and be genuine and fair. Zdenek followed up by saying that you should share your weaknesses. Jonathan commented on leaving your ego at the door and be willing to host and expedite food as needed. Talented people are open, honest, and do not balk at new experiences or directions.\nHow do you identify talent? Jonathan pointed out that skills can be trained so snap up talent while you still can. The right candidate will always see the glass as half full, and trust your instincts in hiring. Zdenek followed up by mentioning that you can teach skills but you cannot teach attitude; moreover, if you do not want to go out with them for a beer after the first shift, then it is probably not the right fit. Often, you cannot choose your staff and sometimes you inherit them. Dushan commented that military experience is a good sign for it means that they are housebroken.\nIf you are on the applying end, Pam pointed out that the resumé is a lost art form. It needs to be updated and include references. As a hiring manager, these references need to be called to figure out what the real story was. Furthermore, a best friend in the industry might not be a good fit for a bar. When staging, talking about cocktails might not get you hired, but asking if guests are being taken care of might. Dushan takes things further by having a three month trial period. During this period, he prefers no complainers; if you are complaining, then you are missing the point. If you cannot do anything about the situation you complain about, do not complain. If you have a better way, a good manager will listen. Complaining is a virus and is infectious. Learn to lose this habit.\nIn describing the best way to manage, Dushan tries to instill a \"pass it on\" attitude in teaching what you know to barbacks, stages, and apprentices. As a manager, your job is to be interrupted. Pam brought up the point that a lot of staffs do not get along due to jealousy; while press and interviews can hurt those overlooked, high tides raise all ships.To counter this, instill a positive attitude. To accomplish this, have this attitude yourself -- be kind and considerate, allow your team to build your business, educate and share ideas, welcome feedback, and speak as a friend then as a boss. Jonathan followed with the suggestion of being a good person, both kind and generous, and it will comeback to you. Pam helped clarify by suggesting that you cannot yell ever, especially at your barback. Moreover, Zdenek referenced the John Templeton quite, \"It is nice to be important, but it's more important to be nice.\"\nEmpower your staff. Do not just give direction but tell them that they are doing well. Do not micromanage, but set goals and reward those goals with praise or prizes. Allow creativity to flow and try to be an open book with your staff. Being a camp counselor makes you ready to manage a bar. The power of validation means that you are paying attention, setting a positive tone, and changing everyone's mindset. As a manager, sit down with people and get to know them; perhaps do this before a shift and take 10 minutes to find out who they are and not talk about business in the least. Ask what problems are in the work place and fix them. And if you want to gain respect of your staff especially as a new manager, take barbacking shifts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": "frozen periodista (writers block?)", "url": "https://cocktailvirgin.blogspot.com/2015/07/frozen-periodista-writers-block.html", "published": "2015-07-27T12:40:00.001-04:00", "updated": "2017-07-05T13:56:02.704-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "*talesofthecocktail", "apricot liqueur", "curacao", "lime juice", "rum (white)" ], "ingredients": [ "14.2-15% ABV", "85 grams/liter sugar", "0.6-0.9% acid" ], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo XCIX) was picked by the Muse of Doom of the\nFeu de Vie\nblog. The theme she chose was \"Ice, Ice Baby!\" which seemed like a great theme given the rather hot weather. The Muse elaborated on the concept by describing, \"And in all this time there hasn’t once been a theme dedicated to that undersung-yet-essential part of nearly any cocktail: ICE. The word says it all. Big ice cubes for Old Fashioneds, pellet ice for juleps and cobblers, shaved ice for adult snowcones, crushed ice molded into a cone for a classic Navy Grog. The art of the blender. Tell us why your selected or invented cocktail needs this particular ice usage. Show us how to make perfectly clear ice at home or what you get to work with as a professional drink-slinger. It doesn't even have to be pure H2O, either. Flavor it up! Teas, juices, liqueurs, bitters, other frozen edible objects serving as ice. Tell us the nuances of a properly-made Il Palio. Show us why a decorative approach takes your recipe to the next level. Whatever tickles your taste buds and refreshes you this summer.\"\nI helped to schedule this event to sweet spot Tales of the Cocktail in the middle of the two week gap between announcement and due date to allow for greater participation. And during Tales of the Cocktail, the answer as to what to do for this theme came to me. At first I figured it was going to be from all of the crazy ice shells and drinks at Beachbum Berry's Latitude 29, but instead it came via Dave Arnold and Philip Duff's talk \"Perfect Frozen Drinks: Science and Practice.\" While various recipes and formula for blender and snow cone drinks were offered, the aspect about how to design drinks for Daiquiri machines caught my attention. However, one ought not just throw a large batch of cocktail into one of those machines without doing two things: a bit of math and some small scale testing, otherwise a lot of product and time will probably be wasted. Drinks definitely do not convert the same from shaken to frozen, and I will cover that talk in greater detail in the next few days.\nWhile most street Daiquiris are in the range of 7% ABV which helps sell them in larger volumes, allows for longer melt times, and keeps them in balance longer, most cocktail bar recipes are in the order of 14-15% ABV. To hit the sweet spot, one needs to follow basic algebra to stay in these guidelines:\n14.2-15% ABV\n85 grams/liter sugar\n0.6-0.9% acid\nIf you need further explanation, either wait for my future post on this or go out and by Dave Arnold's\nLiquid Intelligence\nbook immediately. Most alcohol percentages are given on bottles, but liqueur and syrup's sugar amounts can be found in charts online, and most lemon and limes are about 6% acid. While I do not have a $2800 Elmeco machine to make perfect frozen drinks, luckily, the duo proposed making things in Ziploc bags to test in the freezer. And even if I did have a machine, it would be foolish not to do recipe trials in this method. While freezers are -20°C/4°F, these baggy drinks can be replicated in the field and transported using ice and salt freezing methods. Here, I considered a classic Daiquiri to start, but since I can do nothing simple, I went with Boston's favorite Daiquiri variation by way of Cuba, the\nPeriodista\n. By calculating the amount of booze in the drink, the end volume can be determined. To complicate matters, my liqueurs contained both sugar and alcohol. While extra sugar could be put in with simple syrup, I wanted to pack in the greatest amount of apricot and orange flavor. Of course, those amounts also changed the amount of alcohol and hence final volume. So it took a few extra tries. For a citrus liqueur, I opted for Van der Hum at 10.9 grams sugar per ounce and 50° proof, and Marie Brizard apricot at a similar sugar and 60° proof; note, I am not sure if the values from the online site were entirely accurate. Here is the finished spec that went into the Ziplock back in the freezer:\nFrozen Periodista\n• 2 oz Caliche Rum (80° proof)\n• 0.25 oz Van der Hum\n• 0.25 oz Marie Brizard Apricot Liqueur\n• 0.93 oz Lime Juice\n• 3.04 oz Water\n• 2 pinch Salt\nTotal volume: 6.47 oz\nNo, my OXO measuring cups are not that accurate, and I decided to try to get close enough instead of getting out my scale and calculating weights by volume intended and density. After mixing, I stuck the bag into the freezer after pushing out most of the air bubbles, and it was ready when I got home after my long bar shift that night. I mashed up the contents in the bag slightly and spooned it into a chilled glass. Save for the garnish, the Frozen Periodista did not have too much aroma. While the sip was indeed lime, the swallow was soft apricot and orange notes. Overall, this frozen drink was pleasant but a bit light on flavor compared to the shaken version. Definitely a more flavorful rum would have helped here. Moreover, the ice crystals seemed a touch coarse, so I am not entirely sure if all my values were correct, or if this was the proper texture for an end result.\nSo thank you to the Muse of Doom for picking the theme, getting a certain late 1980s song caught in my head, and running the show once again, and thanks to the rest of Mixology Monday for paying tribute to the unsung heroes of the cocktail with this event. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53oyEWVMEUBezg-lk4mN3oI0WcRfYWQVBdPMnnEl4bd2MqB1O-oB-nM7tWySJE2QXjk3LHCZWqnYoEgudera62gO0w04rBWI4hfJvsmQqMC6dMlPxLEcFlScsNiPvm0RmrxHWCNNumwvX/s320/frozperiodista0985.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "the last aviator", "url": "https://cocktailvirgin.blogspot.com/2015/07/the-last-aviator.html", "published": "2015-07-27T13:31:00.001-04:00", "updated": "2017-07-05T13:54:35.370-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jeff Grndrich", "source": "Angeline", "year": null }, "categories": [ "#neworleans", "campari", "creme de violette", "gin", "honey", "lime juice" ], "ingredients": [ "3/4 oz New York Distilling Perry Tot's Navy Strength Gin", "3/4 oz Tempus Fugit Crème de Violette", "3/4 oz Campari", "1/2 oz Lime Juice", "1/4 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "3/4 oz New York Distilling Perry Tot's Navy Strength Gin\n3/4 oz Tempus Fugit Crème de Violette\n3/4 oz Campari\n1/2 oz Lime Juice\n1/4 oz Honey Syrup\nShake with ice and strain into a rocks glass.\nAfter the seminars on Thursday, I decided to get dinner at Angeline. The night before, I spoke to Christine Nielsen at the Pernod Ricard Welcome Party where she was a shaker girl in the Ramos Gin Fizz room. She mentioned that she was now tending bar at Angeline and working with Boston ex-pat Jeff Grndrich, and that seemed like reason enough to fit a visit into my schedule. For a drink the following night at the restaurant, I asked about the Last Aviator since it looked intriguing yet I was skeptical. Christine replied that she doubted it at first too, but it soon became her favorite on the list. I then recalled the equal parts and crème de violette-laden\nBlooey Blues\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\nand decided to give it a shot. While the drink started as Jeff's idea, the recipe was a group effort through a few rounds of tasting. I never did ask how close to an Aviation this started with before it took a more Last Word structure.\nThe Last Aviator proffered a floral and herbal aroma. Next, honey and lime balanced each other on the sip, and juniper, floral, and bitter orange flew through on the swallow. Over time, the balance became a tad sharper when warmer due to the violet, but it was never soapy or off in any other way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BbA2h3sJJveSBLcNtc9e9kqF5hP7pudpA30uOkwYeajwcdioPXjPCLKpiTNqWhOopODy9g1JOILXvcWAXoGE9Zo45bgfySDktuGzThFHmrfafs8e_lyLu6bFuwKsY-y3q3pM6yiqfgEA/s320/lastaviator.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BbA2h3sJJveSBLcNtc9e9kqF5hP7pudpA30uOkwYeajwcdioPXjPCLKpiTNqWhOopODy9g1JOILXvcWAXoGE9Zo45bgfySDktuGzThFHmrfafs8e_lyLu6bFuwKsY-y3q3pM6yiqfgEA/s800/lastaviator.jpg", "comment_count": 2 }, { "title": "penang afrididi #1", "url": "https://cocktailvirgin.blogspot.com/2015/07/penang-afrididi-1.html", "published": "2015-07-28T17:15:00.000-04:00", "updated": "2017-07-05T13:54:04.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Don the Beachcomber", "source": "Sippin' Safari", "year": 1937 }, "categories": [ "#neworleans", "*talesofthecocktail", "curacao", "herbsainte", "lime juice", "passion fruit syrup", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 oz Flor de Caña White Rum", "1 1/2 oz Flor de Caña 7 Year Rum", "3/4 oz Passion Fruit Syrup", "3/4 oz Lime Juice", "1/2 oz Pierre Ferrand Dry Curaçao", "3/4 oz Pineapple Juice", "1 dash Herbsaint" ], "instructions": "Shake with ice and strain into a tall glass filled with crushed ice. Garnish with an orange twist, pineapple, pineapple fruit leaves, and other assorted Tiki mayhem; add a straw.", "body_text": "1 oz Flor de Caña White Rum\n1 1/2 oz Flor de Caña 7 Year Rum\n3/4 oz Passion Fruit Syrup\n3/4 oz Lime Juice\n1/2 oz Pierre Ferrand Dry Curaçao\n3/4 oz Pineapple Juice\n1 dash Herbsaint\nShake with ice and strain into a tall glass filled with crushed ice. Garnish with an orange twist, pineapple, pineapple fruit leaves, and other assorted Tiki mayhem; add a straw.\nAfter dinner at Angeline, I headed over to Cane & Table where there was a Flor de Caña Rum pop-up event at Cane and Table. There in the back courtyard for this official Tales of the Cocktail event, Nick Detrich, Martin Cate, and Paul McGee were making Tiki libations for the crowd. For a start, I asked Paul McGee for the Penang Afriditi #1 which was created by Don the Beachcomber circa 1937. Here, the ratios were shifted around slightly and the orange juice was swapped for dry curaçao from the 1958 recipe that appears in Beachbum Berry's\nSippin' Safari\n. Paul mentioned that the recipe he used is pretty close to the house recipe at Lost Lake except that they use 2 oz Appleton V/X as the sole rum and Letherbee as the absinthe. For comparison's sake, feel free to see the one at\nHale Pele\nthat I had a few years ago while at Portland Cocktail Week.\nThe garnishes on the Penang Afrididi offered pineapple and orange aromas. The fruit notes continued on into the sip with lime and orange flavors, and the swallow gave way into rum, pineapple, and anise spice elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACMvdAm1hObOH0PcAzvrcDnemzUH7Q3C4bdmRIr-ItcFk0pJvlOAeu_mX0Kc_BhPjhv_wwWMKU-p84KBQhSro6_yMgE80AMxsmdpm50CkdENX3qD7zKmx9NFh0XHjVz0DDdo_o9i3XfdG/s320/penangafriditi1.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACMvdAm1hObOH0PcAzvrcDnemzUH7Q3C4bdmRIr-ItcFk0pJvlOAeu_mX0Kc_BhPjhv_wwWMKU-p84KBQhSro6_yMgE80AMxsmdpm50CkdENX3qD7zKmx9NFh0XHjVz0DDdo_o9i3XfdG/s800/penangafriditi1.jpg", "comment_count": 0 }, { "title": "jet pilot", "url": "https://cocktailvirgin.blogspot.com/2015/07/jet-pilot.html", "published": "2015-07-28T17:28:00.001-04:00", "updated": "2017-07-05T13:53:32.705-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Luau restaurant", "year": 1958 }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "falernum", "grapefruit juice", "herbsainte", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Flor de Caña 7 Year Rum", "1 oz Flor de Caña 12 Year Rum", "1 oz Flor de Caña 18 Year Rum", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Falernum", "1 dash Herbsaint", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice. Add a straw.", "body_text": "1 oz Flor de Caña 7 Year Rum\n1 oz Flor de Caña 12 Year Rum\n1 oz Flor de Caña 18 Year Rum\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Falernum\n1 dash Herbsaint\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass filled with crushed ice. Add a straw.\nOne of the other drinks that I had at the Flor de Caña Rum pop-up event at Cane & Table was the Jet Pilot as made by Martin Cate of Smuggler's Cove in San Francisco. The original was served at the Luau restaurant in Beverly Hills circa 1958 using a medley of dark Jamaican, gold Puerto Rican, and 151 proof Demerara rums similar to what was made for me at\nDrink\nabout 6 years ago. Here, Martin utilized a vertical rum selection from Flor de Caña; however, he normally prefers a heavier pot-stilled rum and a bit of Smith & Cross funk in his blend. Therefore, this Jet Pilot features a bit more oak than body with his usual rum trio.\nThe Jet Pilot offered a lime aroma that transitioned well into a citrus sip. While the rum stole the show at the beginning of the sip, the cinnamon, clove, and anise spice notes added a glorious complexity to the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfaMLM4X7P8C-aJzt2cj_Lg5ywTEBbkIPHOBuHQ5XZ81EogNrJS2aI2_-pG5gQ3_GjaNyOctSLqArzCFxWbDNyJWXAg0k8FIvjEUlOHB3IrF8PLP-VvtG7iAv16-B3uh4oIHG6V6npI9Q/s320/jetpilot.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfaMLM4X7P8C-aJzt2cj_Lg5ywTEBbkIPHOBuHQ5XZ81EogNrJS2aI2_-pG5gQ3_GjaNyOctSLqArzCFxWbDNyJWXAg0k8FIvjEUlOHB3IrF8PLP-VvtG7iAv16-B3uh4oIHG6V6npI9Q/s800/jetpilot.jpg", "comment_count": 0 }, { "title": ":: quinquina - bark to the future ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/quinquina-bark-to-future.html", "published": "2015-07-28T18:48:00.000-04:00", "updated": "2019-07-14T13:06:32.275-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail", "quinquina" ], "ingredients": [], "instructions": null, "body_text": "I started the seminars at Tales of the Cocktail on Friday with a talk on quinine-laden beverages presented by Eric Seed of Haus Alpenz, Jordan Silbert of Q Drinks, and Jean-Pierre Cointreau of the Renaud Cointreau Group. While a lot of this talk was about quinquinas (also know as quinato, quinado, and chinato depending on the country of origin), some of it entailed tonic water and certain quinine-containing liqueurs like Bonal.\nQuinquinas are fortified and aromatized wine that are neither spirits nor spirit-like. The fortification process (the addition of alcohol) is done to provide stability, fix the wine's alcohol levels, and/or add infused flavors of herbs and spices; moreover, the aromatized aspect adds flavors of herbs, fruits, and/or spices via infusion. By E.U. law, they must be at least 75% wine. While French quinquinas allow mistelles (unfermented grape must) for sweetness, Italian chinatos do not. Although many people lump quinquinas with vermouths, they are not all that similar and not a substitute:\n•\nWormwood\n- major bittering agent of\nVermouth\n; weedy, intensely herbaceous, front palate bitter\n•\nGentian\n- major bittering agent of\nAmericano\n; woodsy, floral aromatic, middle palate bitter\n•\nQuinine\n- major bittering agent of\nQuinquina\n; flat, sweet spice, back palate bitter like a baritone to a medley\nThe history of quinine can be traced back to the 1630s when the Spanish were beginning to explore Peru. The wife of the Spanish viceroy got sick with malaria and was on her deathbed despite all of the Spanish doctors' efforts. The Spanish asked the Incas for help, and the Incas created a tea from the quinquina tree that they referred to as the \"tree of trees (holy tree).\" Due to its success, the Spanish renamed the tree after her, the Countess of Chincho. Quinine is but one of the 38 different alkaloids in chinchona bark, and synthetic quinine lacks this variation. Malaria was not just in South America but in swampy Paris of the 1700s as well, for example. Since the export of chinchona tree seeds was forbidden, the bark got rather pricy to the point that it was literally worth its weight in gold. In the 1850s, seeds were smuggled out of Peru and sold to the British; however, this varietal had low quinine levels in the bark and was rather useless medicinally. It was not until 1862 that Charles Ledger smuggled good quality seeds out of the country. Since the British had been bamboozled a few years prior, they refused, and the seeds were sold to the Dutch who started plantations in their colonies of Dutch Congo and Indonesia. Eventually, Peru was over-harvested and at the beginning of World War II, 95% of all quinine was coming from Indonesia. During the war, Japan attacked Indonesia for their oil and for most of the world's supply of quinine. Part of the United State's Manhattan Project was devoted to creating synthetic quinine (in addition to developing the nuclear bomb) which generated drugs like atabrine and chloroquine.\nAs a medicine, tonic water took off during the 1820s in the British navy once they learned to mix the quinine with sugar and gin. On the French side of things, quinquinas began to rise in prominence during the 1830s due to French colonial interests. Unlike tonic water, quinquinas were delicious and proved a cost-effective way to enjoy young vine wine especially post Phylloxera. The exotic imagery of overseas colonies and their spices did not hurt the allure either. By the 1930s, quinquina was the largest wine category in France.\nThis glory was chased by its decline. Mosquito microbes soon began to gain resistance to quinine, France lost its colonies as customers, war time restrictions on alcohol reduced their production, and the new generation of French did not want to drink what their parents drank. Instead, they turned to pastis and whiskey. Moreover, due to French government restrictions on health claims during the 1950s, this class had to be called aperitifs since quinquina implies health benefits; this is not the case in Italy, Spain, and Portugal though. Chinato in Italy regained its popularity by improving its quality and linking it less to health and more to a pleasure angle by proving that wine could pair with chocolate.\nFinally, Jordan Silbert spoke about tonic water and what he learned when he discovered that the tonic water he was drinking had the same sugar and preservative levels as Sprite but with different natural and artificial flavors and colors. During the 1950s, the combination of replacing the bark with synthetic quinine and replacing sugar with corn syrup led to sweeter tonic water. The balance of sugar and bitter soon got out of whack with big producers, and sugar was advantageous since it is a masking agent that allows the drinker to use cheaper alcohols. Jordan wondered what he could do if the spirits were actually good and ought to be tasted? His tonic quest led to a lot less sugar, using real bark, and super-carbonation.\nIn touching on quinquina use in cocktails, Eric Seed declared that they were optimal for use with aromatic and unaged spirits such as gin, agave spirits, and certain rums. In drinks, quinine gives more palate to other flavors in the drink, and the lower proof offers refreshment and lighter drink styles.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": ":: perfect frozen drinks - science and practice ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/perfect-frozen-drinks-science-and.html", "published": "2015-07-29T13:38:00.000-04:00", "updated": "2019-07-14T13:06:19.522-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The second talk that I attended on Friday of Tales of the Cocktail was \"Perfect Frozen Drinks: Science and Practice\" hosted by Dave Arnold and Philip Duff. I preemptively spoke about this talk earlier in the week for serendipitously the theme for this month's\nMixology Monday\nwas \"Ice, Ice Baby!\" as I made a\nfrozen drink\nin a ziplock bag via the formulas that Dave Arnold provided at the talk as well as in his book\nLiquid Intelligence\n. The two started their talk with a timeline of frozen drinks and desserts:\n• 400 BC, China: Snow was poured over syrup to make desserts.\n• 200 BC, Southeast Persia (Iran): Yakhchal was a large evaporating chamber that utilized shade, seasons, insulation, and other factors to freeze water in the winter and store it through out the year. The ice was utilized in desserts like Faloodeh. These large structures still exist.\n• 831, Italy: The Arab invasion of Europe brings advanced science and technology as well as a wide variety of fruit to the region. Along with Toledo, Spain, this part of Italy was a center of technology.\n• 1533, France: Italian duchess married to a French duke, Catherine de Medici enticed Giuseppe Ruggeri to bring his ice cream recipe to the French court.\n• 1686, Paris: Francesco Procopio dei Coltelli opens Café Procope (still open, oldest restaurant) and first made gelato in his coffee shop and got licensing for it.\n• 1718, England:\nMiss Mary Erles's Receipts\nhad recipes to make ice cream but it took time, staff, money, and leisure to produce it. Still a product for the rich.\n• 1744, Pennsylvania: The\nOxford English Dictionary\nin 1877 mentions that strawberry ice cream was enjoyed there.\n• 1770, New York: Giovanni Basiolo brought gelato to the New World.\n• 1843, New York: First patent for the ice cream freezer; this hand-cranked version still sells today.\n• 1885, London: Agnes Marshall wrote\nThe Book of Ices\n, four books about frozen desserts.\n• 1888-1915: Nikola Tesla created the fractional horsepower engine that would later help to run freezers and mixers.\n• 1922, Racine, Wisconsin: Stephen Poplawski created the first blender for Hamilton Beach (previously, they had used this technology to create the vibrator in 1910).\n• 1937, Wisconsin: Fred Osius and Ted Waring created the Miracle Mixer that later turned into the very reliable Waring Blender.\n• 1940s, Havana: Constantino Ribalaigua Vert brought the Waring Blender to Cuba to create the blended drink, the Daiquiri #3.\n• 1960s, Coffeyville, Kansas: Omar Knedlik owned a few Dairy Queens and discovered that people liked drinks that were partially frozen. It took 10 years to get the technology right to create the ICEE machine.\n• 1965-67: 7-Eleven launched the Slurpee as they bought the technology from Knedlik and could not call it the ICEE.\n• 1969, USA: TGI Fridays chain started their fresh fruit frozen \"Daiquiri\" program.\n• 1971, Dallas: Mariano Martinez invented the frozen Margarita machine. There was a clause that forbade the ICEE technology to be used with alcohol, so Martinez tinkered with soft serve ice cream machines.\n• 1994: 7-Eleven trademarks the term \"brainfreeze.\"\nWith the history part covered, the focus shifted to temperature. When things are too cold, they alter the flavor and can switch what aspects are perceptible as well as the overall pleasure associated with the ratios. Moreover, it can be painful with burning people's tongues, and it can affect texture. Texture ends up being a combination of temperature, alcohol percentage, and sugar levels. Alcohol is an antifreeze that prevents things from freezing and makes everything melt much faster. While frozen drinks mimic shaken drinks to some extent, sweetness drops back in frozen drinks and acid is more forward than in a shaken one. Therefore, the shaken recipe needs to be altered to become the frozen drink spec including diluting it more.\nMost street Daiquiri machines produce drinks in the 7% ABV range for larger volumes and slower melts, and this alcohol range approximates nonalcoholic drink recipes in terms of physics, flavor, and kinetics. In a bar setting, 14-15% is more optimal since the guests do not want to fill up volume-wise and bars do not want guests to dawdle that long over drinks. However, it is harder to keep a drink solid at this higher alcohol content and harder to stay in balance flavor-wise. As was mentioned in my Mixology Monday frozen drink\npost\n, the targets for the finished drink recipe are:\nThe Golden Rule:\n• 14.2-15% ABV\n• 85 gram / liter Sugar\n• 0.6-0.9% acid (standard lemon/lime is 6%)\n• Note: assumes freezer temperature -20°C/4°F\nThis means that a shaken or stirred drink will not translate the same, and algebra is needed to follow the 3 rules. Once you have the proof and volume of alcohol, then determine the final volume. Next, add sugar amount and acid amount, and the rest is water. In batching, consider that fresh citrus juice will degrade over time. Things like limoncello can cover over that degradation. Acids like citric and malic can be added to adjust the ratios. To boost ABV but not flavor, vodka can be used, and liquor can be sugared up to minimize volumes. Sample recipes can and should be tested in Ziplock bags on a small scale (and these bags can be frozen on salt-ice combinations in the field) to prevent mistakes in large scale balance. Rolling out the air bubbles will promote their stability, and to speed their freezing, do not stack the bags.\nIn blender drinks, all chilling is at the expense of melting ice. A normal recipe spec will make things too watery in a blender, so adding sugar to the liquor can save space. A generic blender sour recipe is as follows:\nInstead of blending, ice shaving machines like Hatsuyuki can be utilized. In a shaved ice drink, chilling and diluting happens in the glass. If you shave into the glass so that it chills and melts down, you can get the right wash line on the drink more frequently.\nA final warning was provided against making frozen drinks with barrel-aged spirits, for the process intensifies the wood and tannin notes. Same goes with tea. Also, all of the ice crystals in frozen drinks are water -- not alcohol, not sugar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYM8NSLm6gT5iuijO0qLSkd3va47RKOKA_yAFs0XmfuQQrXZ5jSSICsxkbVR1aia7udT19AH5iYjjwE56ArBO9rzBLj7Fie1cn_X3J7iDwePiJLMtrk1-h8KXeoD0IawlODXX0hyphenhyphenaN_wW/s320/blendersour2583.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": "astoria, oregon", "url": "https://cocktailvirgin.blogspot.com/2015/07/astoria-oregon.html", "published": "2015-07-29T14:21:00.001-04:00", "updated": "2017-07-05T13:51:39.964-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sean Hoard", "source": "Bellocq", "year": null }, "categories": [ "#neworleans", "*talesofthecocktail", "gin", "lillet", "rum (white)" ], "ingredients": [ "1 1/2 oz Monkey 47 Gin", "1 oz Cocchi Americano", "1/2 oz Banks White Rum" ], "instructions": "Stir with ice and strain in a rocks glass with fresh ice. Garnish with an orange twist.", "body_text": "1 1/2 oz Monkey 47 Gin\n1 oz Cocchi Americano\n1/2 oz Banks White Rum\nStir with ice and strain in a rocks glass with fresh ice. Garnish with an orange twist.\nAfter the talks on Friday, I attended a Monkey 47 Gin event at Bellocq that featured bartenders Sean Hoard, Jim Meehan, and Kirik Estopinal. For a drink, I asked Kirk for the Astoria, Oregon, and later got the recipe and some further details from Jim. The Astoria that appeared in the\nSavoy Cocktail Book\nwas essentially a Martini with 2/3 gin, 1/3 dry vermouth, and 1 dash orange bitters served in a cocktail glass with a stuffed olive garnish. Jim confirmed that there was no orange bitters in this variation, and I assumed that the change to Cocchi Americano from dry vermouth added this extra citrus note. With rum in the mix, the combination reminded me of the B.V.D. which in the\nSavoy Cocktail Book\nwas equal parts\nB\nacardi Rum, dry\nv\nermouth, and\nd\nry gin.\nAstoria, Oregon, is located on the mouth of the Columbia River and was where the Lewis and Clark Expedition spent the winter in 1805-6 hoping that a ship would rescue them and take them home, but instead, they ended up enduring the winter and returning east the same way they came. Indeed, I never found out why Sean named his drink after the sleepy port city save for the similarity in name to the section of Queens that the classic is named after. Once prepared, it offered an orange aroma that prepared the mouth for a light citrus wine sip. On the swallow, juniper and other gin botanicals with a hint of rum funk blended into an orange finish. Overall, there was bit more intrigue and less starkness than a classic Martini which made it a bit more approachable to me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4xbfJ8im0nMWRgcQTnn6hDQlHZUTMfIv6IkWBLnPHpdjf_OqvDaA54Tg7YlZw3bzhvWjU6FXEhUCyjlwmtO_V4nJBjAq01dAOFKwXshCtz2zCv70sYsXRN0AQg4GTHiHsQ7_imEPc8LO/s320/astoriaoregon.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rjFexLMa2774emznTmRjfjt8STm2erpOU75Y_OGnG3kmPZqu8bG5kpqaOfSZGRJwxhQ_0IK67Ffyg4eMbWMQeylPuxXGapLuxtEOnXbgQ1TUdYbx4dOzpMSCX0mO_P3jc3MNOlBSYRub/s320/jimmeehanmonkey47.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4xbfJ8im0nMWRgcQTnn6hDQlHZUTMfIv6IkWBLnPHpdjf_OqvDaA54Tg7YlZw3bzhvWjU6FXEhUCyjlwmtO_V4nJBjAq01dAOFKwXshCtz2zCv70sYsXRN0AQg4GTHiHsQ7_imEPc8LO/s800/astoriaoregon.jpg", "comment_count": 1 }, { "title": ":: strong opinions ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/strong-opinions.html", "published": "2015-07-30T09:00:00.000-04:00", "updated": "2019-07-14T13:06:08.470-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "\"Orange bitters make a good astringent for the face. Never put them in anything that is to be drunk.\" With this quote from Bernard DeVoto who penned\nThe Hour: A Cocktail Manifesto\nin 1948, Rachel Ford began the first talk I attended at Tales of the Cocktail on Saturday. This talk entitled \"Strong Opinions\" brings into the question how relevant is the written word. She soon became interested in the cranky old men who wrote many of the cocktail books. DeVoto was not a bartender but a highly published author and Pulitzer Prize winner. Despite his very opinionated and controversial tone, his writing makes you chuckle and wonder if he was right in some way. As a second author, Rachel mentioned Charles Henry Baker and his\nThe Gentleman's Companion: Around the World with Jigger, Beaker and Flask\n. Baker was a world traveler and exquisite story teller, and he wrote about his culinary and drinking experiences for magazines like\nEsquire\n. The third strong opinion was David Embury with his tome\nThe Fine Art of Mixing Drinks\n. Embury was no bartender either but an American attourney who was highly witty and opinionated. I previously wrote about Robert Hess' thoughts on Embury in my notes on his\nEmbury and the Side Car\ntalk back in 2011.\nTo make this talk even more dynamic, Rachel did not just rely on these great texts but brought a panel of bartenders and brand ambassadors who have rather strong opinions themselves both in person and especially on Twitter and Facebook. This crew consisted of Sean Kenyon, Erick Castro, Ivy Mix, and Kyle Ford. While there was voting on quotes from the three authors by the panel and live voting by the audience thanks to a cloud-based app, much of the gems of this talk were the bounty of quotes from these authors and spirits professionals.\nTo start, three drinks were brought up: the Martini, the Manhattan, and the Daiquiri, and which were their favorites. To add to DeVoto's opinions on the whether or not orange bitters should be in a Martini, he was very specific about his proportions and favored a 3.7 part gin to 1 part dry vermouth Martini with a lemon twist. Yes, a lemon twist for he hated olives; in fact, he declared, \"And, I suppose, nothing can be done with people who put olives in martinis, presumably because in some desolate childhood hour someone refused them a dill pickle and so they go through life lusting for the taste of brine.\" Kyle declared that a Martini is a right of passage, while Erick argued that the Martini has held gin back as stale dry vermouth found in many bars ruins the drink. Kyle later agreed that it was not just about getting a Martini into his hand but getting the dilution, vermouth amounts, and temperature correct.\nIn discussing the Manhattan, Sean remembers the first time he had a proper stirred Manhattan and it blew his mind; it is the very memory of that singular drink experience that makes him go back. Moreover, Sean favors the Daiquiri to learn about a bartender's understanding of balance. Limes are different every day and throughout the shift, so rote following of a recipe can lead to variations in the final product. Finally, Erick was contrary and picked the Old Fashioned instead of the three choices to vote on. To him, the drink is a window into a bartender's soul. Every bartender has the right to make an Old Fashioned their way, and it will tell you about their philosophies and what they are about. Instead of asking me what my opinion is, just look at my three cups. The Daiquiri is all gone, the Manhattan half way, and only wisps of the Martini were quaffed. If asked, I would probably emotionally answer Manhattan, but a good Daiquiri (especially on a hot day) is hard to beat. Perhaps the way the Martini was served in a plastic cup instead of a chilled and elegant coupe glass altered by enjoyment of this drink:\nNext, there were quotes from the three authors in terms of what makes a good cocktail. Ivy proffered that, \"Just like a tree that fall is the forest with no one around to hear it, a cocktail with no one around to talk about it...\" For her, it is all about context; bartending to her is about giving experiences to people around them. She continued, \"If you have zero personality, you should find a new career.\" Kyle added that context is everything including the place you are at, the people you are with, etc. Even his favorite drink the Martini needs to be enjoyed in a more urban setting (and he brought his own glassware to enjoy his Martini properly instead of in a plastic cup).\nWhen the topic of measuring came up in making a cocktail, Erick stated that it was a pet peeve of his when he sees bartenders not filling a jigger up properly. Ivy continued with, \"...to the meniscus. A jigger is not a prop.\" Sean recalled how jiggers were punishments handed out when pour costs were off, and how that has all changed. Seeing a drink made well is part of the equation; Ivy mentioned that \"we taste with our eyes. The music has to be right, the glass has to be right, and the garnish has to be beautiful and appropriate.\" Sean later threw in that the bartender is an ingredient in every cocktail.\nIn addition, Sean brought up the point that so many bartenders think that they know more about their guests than the guests do about themselves. Erick believes that you should create trust, get them on your side and curious, and then perhaps offer them something different. In the end, Erick continued, \"It's all about serving cocktails and making people happy. We all have different palates.\" Sean ventured with \"Mixology is a practice, bartender is a person. We serve people, not drinks. We don't want to be drink delivery systems\" but want to know about the neighborhood, current events, and be ubiquitous to aid and comfort the guests. Moreover, Sean brought up how there was \"such a focus on mixology that hospitality got lost, but it was a necessary step to elevate the science and history of our craft.\" Indeed, Ivy believes that bartenders \"got their noses stuck in their jiggers\" during that period.\nA good anecdote about how to better serve people came about when one of Erick's bartenders asked him if he should get a second job somewhere to round out his skill set and asked Erick where it should be. Erick replied, \"A sports bar. You learn how to get regulars to see you -- not your new amaro or gadget.\" I would add here perhaps a day shift where the clientele is seeking a friendly face more than a well made libation. Erick later continued with, \"Bartending is cutting people off, getting people laid, and washing glassware. Not about making fancy drinks.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWINZnL3j4uYMncggKEZR0UVzyAcZdyDhV6BHrZZbXzRMl8pJONq5zMmedxIUOXroiLlFLY45s2Mx3Qatfdq4qgX1f3exUhGRdfK4g2ti6JQUSPTXKVfT4IbndNzCn475r6suQosBoQoS6/s320/strongopinionscups.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": ":: brains and booze - the neurology of mixology ::", "url": "https://cocktailvirgin.blogspot.com/2015/07/brains-and-booze-neurology-of-mixology.html", "published": "2015-07-30T11:40:00.002-04:00", "updated": "2019-07-14T13:05:58.412-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The final talk I attended at Tales of the Cocktail this year was given by a father-daughter duo, namely bartender Pamela Wiznitzer and her dad, autism specialist Dr. Max Wiznitzer. The talk was entitled \"Brains & Booze: The Neurology of Mixology.\" While a lot of the talk was an overview of the brain and sensing organs, I will focus on the regions of overlap that are specific to cocktail appreciation.\nWithout the senses, people would just drink raw alcohol, but many things affect the enjoyment of a drink and these things change with age. One of the key parts of the brain that determines the enjoyment of a drink is the amygdala that determines the intensity of emotion -- not only whether it is pleasant or not, but what are the expectations given previous experiences. There is definitely an importance on having the experience being a positive one the first time through. Pleasant is the interconnection between the flavor cortex and the \"pleasure centers.\" Here, smell turns out to be the most powerful tool, then taste, but touch also plays a role.\nWhile the eyes, touch, and smell all play factors in enjoying a drink, the mouth deals a lot with texture, temperature, and taste. Texture can be to detect hazards like sharp or sandy object or beneficial like creaminess which implies that the foodstuff contains fat and nutrition. Temperature is like the three bears -- too hot can damage the cells, too cold and the tongue is numb and cannot taste, and just right. The taste aspect determines the nutrient value of food. Sweet implies energy rich food, salt suggests electrolytes necessary for balance, and umami is linked to amino acids and protein; science has found the intersection of these three components by creating the ultimate junk food, the Dorito. In addition, taste can suggest hazards like bitter meaning toxins, sour suggesting spoilage, and very salty implying too much mineral content or the wrong ones. An individual can get a palate for these hazards if there is a good association with the flavor.\nIn discussing the taste/olfactory cortex, the Martini and how it is garnished came up. A citrus peel garnish will add more fruity and floral accents whereas a briny olive will donate salt and umami notes. Indeed, different palates will gravitate to different Martini garnishes.\nThe doctor commented that we usually do not like brown liquids since they are often associated with fouled water and bodily functions; however, a child can quickly learn that chocolate milk is a good thing. In the realm of Tiki drinks where a lot of the drinks end up brown and murky, the bartender often serves them in opaque mugs. This helps to mask the perception of color when we first appreciate the drink. When I mentioned this fact to RumScout later, he replied that he did find the\nJet Pilot\nserved in a rocks glass to be a little startling and unsightly. In terms of creamy drinks like the Alexander, it may remind you of the chocolate milk that you had as a kid. You might not ask for one, but if it were put in front of you, you would drink it. And when an Alexander was passed to the crowd, most of them including mine did get finished.\nWith age, bitter and spice desires increase, and this is believed to be linked to the degradation of taste receptors. The same is true with salt and umami notes. Therefore, the average 21 year old might not like that Cynar drink the first time, but the 35 year old possibly will.\nWhen Pamela developed the menu at Seamstress, she thought a lot about texture including sugar and fat content, binding agents like a pinch of salt, and the taste of citrus throughout the year. She was also careful not to put in too many flavors but to build off of the base spirits. Garnishes need to apply, but the nose does not need to match as contrast is effective too. She also reminded us that a bartender is not creating drinks for themselves but for a larger subset of the population. At Seamstress, all of the new drink ideas were made for the bartenders, owners, staff, and select clientele, and recipes only made the list if everyone in the room would drink the creation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": "missionary's downfall", "url": "https://cocktailvirgin.blogspot.com/2015/07/missionarys-downfall.html", "published": "2015-07-31T12:28:00.000-04:00", "updated": "2019-07-11T23:26:26.178-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "latitude29" ], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Don the Beachcomber", "source": "Beachbum Berry's Remixed", "year": 1940 }, "categories": [ "#latitude29", "creme de peche", "honey", "lime juice", "rum (white)" ], "ingredients": [ "1 oz Cruzan White Rum", "1 oz Honey Syrup", "1/2 oz Bols Peach Brandy", "1/2 oz Lime Juice", "2 oz Diced Pineapple (1/4 cup)", "7-10 Mint Leaves", "6 oz Crushed Ice (3/4 cup)" ], "instructions": "Blend for 20 seconds, pour into a goblet, garnish with a mint sprig, and add a straw.", "body_text": "1 oz Cruzan White Rum\n1 oz Honey Syrup\n1/2 oz Bols Peach Brandy\n1/2 oz Lime Juice\n2 oz Diced Pineapple (1/4 cup)\n7-10 Mint Leaves\n6 oz Crushed Ice (3/4 cup)\nBlend for 20 seconds, pour into a goblet, garnish with a mint sprig, and add a straw.\nSaturday evening after the seminars were over, I returned to Latitude 29 and asked them for something they probably do not often hear, namely, \"What is your lowest ABV drink?\" It sort of goes against the concept of Tiki drinks and their hidden potency; however, I was hungry and had heard great things about their food, and I had a big night of drinking ahead at the Bartender's Breakfast. The bartender replied that the Missionary's Downfall only had a single ounce of rum and was my best bet. This Missionary's Downfall recipe was created by Don the Beachcomber circa 1940s with the earliest versions dating back to 1937. Latitude 29 followed the recipe in Beachbum Berry's\nRemixed\n(not the one in his\nGrog Log\n) with the exceptions of using Virgin Island instead of Puerto Rican rum and using less mint (7-10 leaves versus 1/4 cup).\nThe Missionary's Downfall greeted the nose with a beautiful floral mint aroma with perhaps honey, pineapple, and peach accents. On the palate, creamy pineapple with hints of peach on the sip gave way to a mint swallow with a peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOPVEJmJ7KR6IiBt2su3STHdqyalk-tiW-uVVhyphenhyphenj_rwLFPjYVsG50TTQNyP8mVEgty-jko-M8zDsNI3RtjwhdH8SMNqp5D3mJ_zr7d5AVXtIa8Gz0JnFp4zEAxdYuqV5PpJYDtUmgbrOK/s320/missionarydownfall.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOPVEJmJ7KR6IiBt2su3STHdqyalk-tiW-uVVhyphenhyphenj_rwLFPjYVsG50TTQNyP8mVEgty-jko-M8zDsNI3RtjwhdH8SMNqp5D3mJ_zr7d5AVXtIa8Gz0JnFp4zEAxdYuqV5PpJYDtUmgbrOK/s800/missionarydownfall.jpg", "comment_count": 1 }, { "title": "sing for your supper", "url": "https://cocktailvirgin.blogspot.com/2015/07/sing-for-your-supper.html", "published": "2015-07-31T12:47:00.000-04:00", "updated": "2017-07-05T13:48:21.376-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Pouring Ribbons", "year": null }, "categories": [ "*talesofthecocktail", "aperol", "bitters (Peychaud's)", "gin", "lemon juice", "passion fruit syrup", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Aperol", "3/4 oz Vanilla Passion Fruit Syrup (*)", "3/4 oz Lemon Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Garnish with a floated lemon wheel, and add a straw.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Aperol\n3/4 oz Vanilla Passion Fruit Syrup (*)\n3/4 oz Lemon Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a Collins glass filled with ice. Garnish with a floated lemon wheel, and add a straw.\n(*) I have used equal parts of passion fruit syrup and vanilla syrup to mimic this all-in-one syrup (perhaps use 1/2 oz each here). Or go all passion fruit syrup with a few drops of vanilla extract.\nAfter a short rest and a rejuvenating shower, I was able to muster another 8 hours of energy out of myself to attend the Bartender's Breakfast (and later a nightcap beer at the 24-hour craft beer bar, the Avenue Pub). Once at the event, I scanned the newspaper-themed handout for the booths and drinks. The one that seemed most promising indeed turned out to be the best libation of the Breakfast, namely the Sing for Your Supper by Pouring Ribbons. I was perhaps drawn in for I had positive memories of the vanilla passion fruit drink I made at home called the\nMidnight Matinee\nand created by Amanda Elder also of Pouring Ribbons. The web seems to indicate that Pouring Ribbons usually serves the Sing for your Supper with the 86 Co.'s Aylesbury Duck Vodka as the base spirit, but I have to believe that it shines much greater with juniper-flavored vodka.\nThe drink began with a bright lemon aroma over that of passion fruit, and this foretold the sip that was laden with more lemon and passion fruit notes. On the swallow, juniper and Aperol transitioned into passion fruit flavors, and everything ended with a light spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAwd6F55d8OzzLqkV-RQyyi10pqahpgg1KMLnOdbBMIHHROeC-fas2rANfXxZKVoJN8TMvUWu9cBFx1X0L-XTS7DLyR6XVAwW1RC-vdMyD-JlHq8G0-yOV-Q7nx-5cp6MVFVdOKzPfMRf/s320/joaquin_simo.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NvlANGlSbfE-V_vtzKwkesbn6jb2L3hUgYhUvuoJqDx4PdtKZsC8Fks5WR5e-8_EEGo_AnNZsFAFHpoMP0FASugqMRT6jovb9NYJeX3Wc8LkzxBjHNIGl34cyoNsevvIkKJeyf7SNKMa/s320/singforyoursupper.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAwd6F55d8OzzLqkV-RQyyi10pqahpgg1KMLnOdbBMIHHROeC-fas2rANfXxZKVoJN8TMvUWu9cBFx1X0L-XTS7DLyR6XVAwW1RC-vdMyD-JlHq8G0-yOV-Q7nx-5cp6MVFVdOKzPfMRf/s800/joaquin_simo.jpg", "comment_count": 0 }, { "title": "normandie club collins", "url": "https://cocktailvirgin.blogspot.com/2015/08/normandie-club-collins.html", "published": "2015-08-01T10:57:00.003-04:00", "updated": "2017-07-05T13:47:20.427-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Devon Tarby and Daniel Eun", "source": "Normandie Club", "year": null }, "categories": [ "*talesofthecocktail", "amaro", "gin", "lemon juice", "soda" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Amaro Montenegro", "3/4 oz Strawberry Syrup (*)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass filled with fresh ice. Top with soda water and garnish with a lemon wheel (omitted here).", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Amaro Montenegro\n3/4 oz Strawberry Syrup (*)\n3/4 oz Lemon Juice\nShake with ice and strain into a Collins glass filled with fresh ice. Top with soda water and garnish with a lemon wheel (omitted here).\n(*) Muddling a medium-large strawberry in 3/4 oz simple syrup will substitute in a pinch.\nOne of the next drinks I had at the Bartender's Breakfast was the Collins from the Normandie Club in Los Angeles. The recipe was attributed to bartenders Devon Tarby and Daniel Eun, though this one was made for me by bartender Daniel Warrilow. I was definitely excited about the strawberry-Amaro Montenegro combination for it worked rather well in the\nGulistan\n.\nThe Collins greeted the nose with a lemon aroma. Next, the sip was very berry flavored with crisp lemon and carbonation to give it structure, and the swallow then offered gin and orange-tangerine notes from the Amaro Montenegro.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj468q3fIWwQnprlcfqkuaWv0iksmrSVJqoEfj1x-hi1qHhmUAtRTLXYHRjIcLorLxesCAZ1XQBIKz0AAi_qxqHZSsohEkxPlmoiJf9aL9PuQYzBdj9uq_EyF-EdrotDGdXR9NDt9sKUGy0/s320/daniel_warrilow.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOaIFWHluqvvx-rLHrQB0wtLrHA7kMreZOrIomWm7PqVft2fBunwlurqeAy3CM-8hOeBiIpMUDjml5WTfbHsHrm4NhBiyzmylPRtpoPN1oQAN3ypDhnqP3WNWei4cqXLt5lMV0Mkedn6d/s320/normandieclubcollins.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj468q3fIWwQnprlcfqkuaWv0iksmrSVJqoEfj1x-hi1qHhmUAtRTLXYHRjIcLorLxesCAZ1XQBIKz0AAi_qxqHZSsohEkxPlmoiJf9aL9PuQYzBdj9uq_EyF-EdrotDGdXR9NDt9sKUGy0/s800/daniel_warrilow.jpg", "comment_count": 0 }, { "title": "ye old hurricane in a bottle", "url": "https://cocktailvirgin.blogspot.com/2015/08/ye-old-hurricane-in-bottle.html", "published": "2015-08-01T11:23:00.000-04:00", "updated": "2017-07-05T13:46:01.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Bartender's Breakfast at Tales of the Cocktail", "year": null }, "categories": [ "*talesofthecocktail", "gin", "maraschino", "passion fruit syrup", "sherry" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Oloroso Sherry", "1/2 oz BG Reynolds Passion Fruit Syrup", "1/8 oz (1 barspoon) Luxardo Maraschino Liqueur" ], "instructions": null, "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Oloroso Sherry\n1/2 oz BG Reynolds Passion Fruit Syrup\n1/8 oz (1 barspoon) Luxardo Maraschino Liqueur\nThere was no information provided about the dilution here. My guess would be to serve a single portion after stirring with ice and straining; this one was batched and bottled (with or without extra added water). The spirit level is a bit too great as compared to the sugar level and lower ABV ingredients to not benefit from some sort of dilution.\nThe only drink that I had twice at the Bartender's Breakfast at Tales of the Cocktail was Ye Old Hurricane in a Bottle. Once because I was curious what a citrus- and rum-free\nHurricane\nwould taste like (passion fruit syrup was the only overlap between the recipes). The second was after the power went for the whole Bywater-Marigny Ninth Ward and the lights and music ceased. There was still a few booths making drinks but most were packing it up in the outage; however, the one that needed no bartenders in attendance was the bottled Hurricane. Therefore, I got one for myself, Nicole Desmond of the Rum Rum Room, and Rebecca Cate of Smuggler's Cove. It just felt right to drink something named after a storm associated with power loss, and the bottle was convenient in case we were all asked to leave the venue (although it turned out that there was no rush to shoo us from the space).\nThe Ye Old Hurricane in a Bottle began with a nutty sherry aroma that was brightened by passion fruit notes on the nose. Grape with tropical notes filled the sip, and the swallow offered gin, nuttiness from both the sherry and Maraschino. Overall, this Hurricane was very sherry-shifted due to the lack of citrus, but the dryness of said fortified wine maintained the balance rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZk83WwuGAGCpvzaLwrDOV4TXQAMKoE-94T0cqu6m3TKiOVSuN9aJif9d3ue1S6vj9Q0wR0sQCWlNqDGXbpAk3gn0Yf2nDeKuw63e2x6sQI-uAJaQaAdscGpF2fE8eBg3tQUptj-aw_4yL/s320/hurricanebottle.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZk83WwuGAGCpvzaLwrDOV4TXQAMKoE-94T0cqu6m3TKiOVSuN9aJif9d3ue1S6vj9Q0wR0sQCWlNqDGXbpAk3gn0Yf2nDeKuw63e2x6sQI-uAJaQaAdscGpF2fE8eBg3tQUptj-aw_4yL/s800/hurricanebottle.jpg", "comment_count": 0 }, { "title": "pua lani", "url": "https://cocktailvirgin.blogspot.com/2015/08/pua-lani.html", "published": "2015-08-02T08:00:00.000-04:00", "updated": "2017-07-05T13:45:23.100-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": null, "categories": [ "*talesofthecocktail", "falernum", "kahlua", "lemon juice", "mezcal", "pineapple juice", "sloe gin" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "3/4 oz Plymouth Sloe Gin", "1/2 oz Falernum", "1/4 oz Galliano Ristretto", "3/4 oz Pineapple Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a tall glass filled with crushed ice. Add a straw. Tiki-style garnish would not be out of place here.", "body_text": "2 oz Del Maguey Mezcal Vida\n3/4 oz Plymouth Sloe Gin\n1/2 oz Falernum\n1/4 oz Galliano Ristretto\n3/4 oz Pineapple Juice\n1/2 oz Lemon Juice\nShake with ice and strain into a tall glass filled with crushed ice. Add a straw. Tiki-style garnish would not be out of place here.\nThough the Bartender's Breakfast was a late night for me (tack on the walk home and a nightcap beer circa 2:30am at the 24 hour craft beer bar, the Avenue Pub), I still made it up to have breakfast with Paul Clarke at 10am and then interview him about his new book (interview soon to follow). After that, both Paul and I made our respective ways over to Pig & Punch held by the Bon Vivants. After sweating for an hour or so in the 108°F heat index weather, I decided to take a brief break from the event and seek solace in the air conditioning offered at Cane & Table before returning. At Cane & Table was another one of the pop-up events; this one was \"Drive Thru Daiquiris\" done craft style with David Gonsalves, Otis Florence, and Misty Kalkofen using the Bond & Royal portfolio. Misty's rich, smoky, complex, and tropical number served over a bounty of pebbled ice hit the spot and revived me so I could spend another few hours in the heat and score my first sunburn in years.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0iYuYRNFQtAB6UBP0rVF_D8HfFCCqfhERSPraD1jQ2t6PqM0RZyinNVJ4TH7Yth9s5upEPHwIf9zJK6n-6blUVIYI3sFZEfXJyCTvH28gSmy4jXpImwlH4sGUMvpBgaTrqhOahCbfYav/s320/mistykalkofen_tales.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0iYuYRNFQtAB6UBP0rVF_D8HfFCCqfhERSPraD1jQ2t6PqM0RZyinNVJ4TH7Yth9s5upEPHwIf9zJK6n-6blUVIYI3sFZEfXJyCTvH28gSmy4jXpImwlH4sGUMvpBgaTrqhOahCbfYav/s800/mistykalkofen_tales.jpg", "comment_count": 0 }, { "title": "meyer's cobbler", "url": "https://cocktailvirgin.blogspot.com/2015/08/meyers-cobbler.html", "published": "2015-08-03T11:52:00.000-04:00", "updated": "2017-07-05T13:44:42.992-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "whip", "attribution": { "creator": "Ricky Gomez", "source": "Compère Lapin", "year": null }, "categories": [ "#neworleans", "bitters (Angostura)", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz El Dorado 5 Year Rum", "3/4 oz Hidalgo Amontillado Sherry", "1/4 oz Lemon Juice", "1/4 oz Rich 2:1 Demerara Syrup", "1 dash Angostura Bitters", "1 bsp Strawberry Preserves", "1 slice Lemon", "1 slice Orange" ], "instructions": "Whip shake with two ice cubes and double strain into a rocks glass filled with crushed ice. Garnish with a berries (here, blackberry and raspberry), orange slice, and mint. Add straws, and finish the drink by sifting powdered sugar over the garnishes.", "body_text": "1 1/2 oz El Dorado 5 Year Rum\n3/4 oz Hidalgo Amontillado Sherry\n1/4 oz Lemon Juice\n1/4 oz Rich 2:1 Demerara Syrup\n1 dash Angostura Bitters\n1 bsp Strawberry Preserves\n1 slice Lemon\n1 slice Orange\nWhip shake with two ice cubes and double strain into a rocks glass filled with crushed ice. Garnish with a berries (here, blackberry and raspberry), orange slice, and mint. Add straws, and finish the drink by sifting powdered sugar over the garnishes.\nProbably the most stunning visual cocktail of my New Orleans adventure -- with, of course, Beachbum Berry's Tiki libations in a separate class of their own -- was this Cobbler at Compère Lapin. The taste also lived up to the appearance as well. For dinner on Sunday, I stopped into Compère Lapin and asked bartender Ricky Gomez for this drink. Since the drink description said \"rum,\" I asked which one expecting it to be Myer's (yes, mentally overlooking the spelling difference). Ricky declared that it was El Dorado 5 Year Rum, and when I inquired further about the name, he explained that the Cobbler drink shares a linguistic relationship to the Cobbler shoemaker, and that got him thinking about old-timey professions. Therefore, he paid tribute to Meyer the Hatter on St. Charles Street, a shop founded in 1894 that I passed by every day on my way to the Monteleone Hotel. Moreover, it is one of Boston legend John Gertsen's favorite New Orleans stops; when I bumped into him at the Bartender's Breakfast during his brief Tales sojourn, not only was he sporting a new hat, but he was carrying a Meyer's bag with more goodies (see photo below). Once prepared, the Meyer's Cobbler shared an orange and mint aroma that led into an orange and grape sip with a hint of caramel from the rum. The rich rum continued on into the swallow where it blended in with the nutty sherry, and finally the drink ended with a light strawberry note.\nFigure 1:\nPortrait of a hat fiend.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWb3CWB7XwwvKIGEbbgoL67iKoDdLhpluFVUDF826YpkGGp-puCbC9oQ9ECc4s5f5ZY6Jsdq_5t3jLfL-IHcNQcFj9VnzxFRXZRp_vkTxTDIPwuWpcbKn-iG4AxjQaGryZsB8yacEt8pAr/s320/meyerscobbler.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl06PZoaDdJFqlEHzwSUlPFa8Rti87mBb830EbHZQBLYvyWHc_4NfX_WNHVmhRmIJuLvMkWnJJBYPfIwnP9lMVc_trGoit1egs5cZlkDKrrER3FaKoPHNLyLM-t5_rsC1i258MdMBx6yTR/s320/gertsen_meyer.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWb3CWB7XwwvKIGEbbgoL67iKoDdLhpluFVUDF826YpkGGp-puCbC9oQ9ECc4s5f5ZY6Jsdq_5t3jLfL-IHcNQcFj9VnzxFRXZRp_vkTxTDIPwuWpcbKn-iG4AxjQaGryZsB8yacEt8pAr/s800/meyerscobbler.jpg", "comment_count": 0 }, { "title": "blanche dubois", "url": "https://cocktailvirgin.blogspot.com/2015/08/blanche-dubois.html", "published": "2015-08-03T12:26:00.001-04:00", "updated": "2017-07-05T13:42:49.286-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Ed Diaz", "source": "Bar Tonique", "year": 2012 }, "categories": [ "#neworleans", "curacao", "gin", "lemon juice", "orgeat" ], "ingredients": [ "2 oz Hayman's London Dry Gin", "1/2 oz Senior Curaçao", "1/2 oz Housemade Orgeat", "3/4 oz Lemon Juice", "1 Strawberry", "6-8 Mint Leaves" ], "instructions": "Muddle the strawberry, add rest of the ingredients, and shake with ice. Double strain into a rocks glass, fill with ice, and garnish with a mint sprig.", "body_text": "2 oz Hayman's London Dry Gin\n1/2 oz Senior Curaçao\n1/2 oz Housemade Orgeat\n3/4 oz Lemon Juice\n1 Strawberry\n6-8 Mint Leaves\nMuddle the strawberry, add rest of the ingredients, and shake with ice. Double strain into a rocks glass, fill with ice, and garnish with a mint sprig.\nLike 2011, I ended my Sunday night of Tales of the Cocktail on Rampart Street having a low key night at Bar Tonique. After indulging in their Sunday $5 Mai Tai drink special (something that could never happen in Massachusetts), I decided to follow it up with a house original that looked like a gin and lemon riff on a Mai Tai with strawberry and mint also in attendance. The drink was created circa 2012 by bar owner Ed Diaz and pays tribute to Tennessee William's character in\nA Streetcar Named Desire\nthat was set in New Orleans.\nBartender Tony Lamperti confirmed that it was the same general specs as the house Mai Tai that I just had, and the Blanche DuBois that he made for me offered strawberry aromas in addition to the mint. Lemon and berry on the sip transferred to juniper, strawberry, and almond on the swallow and mint on the finish. While retaining the delightful balance of a Mai Tai, this recipe took the structure in a entirely different flavor direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfu_HEarBtLPO20MTjiGbMLwvIHjrbfct-e6eUdomyqb8CwNM_ieXgdHmybcJOpkPpLTC1CnS20p3oRkgWjOMxZC9tPypBOmO0YqpJ0E7IuEK7x6-5zXPcyKAHXZuVAhiKKMTA-ItlxSxh/s320/blanchedubois.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfu_HEarBtLPO20MTjiGbMLwvIHjrbfct-e6eUdomyqb8CwNM_ieXgdHmybcJOpkPpLTC1CnS20p3oRkgWjOMxZC9tPypBOmO0YqpJ0E7IuEK7x6-5zXPcyKAHXZuVAhiKKMTA-ItlxSxh/s800/blanchedubois.jpg", "comment_count": 0 }, { "title": ":: final reflections on tales of the cocktail ::", "url": "https://cocktailvirgin.blogspot.com/2015/08/final-reflections-on-tales-of-cocktail.html", "published": "2015-08-03T13:44:00.001-04:00", "updated": "2019-07-14T13:04:49.759-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "Final reflections on Tales of the Cocktail, or what I scribbled into my notebook while nursing a final beer at the Avenue Pub after checking out from my hotel but before my airport shuttle arrived as, \"The difference returning to Tales as a bartender rather than just a blogger (or enthusiast).\" Some of these were things I noticed in myself and some were things that I observed in others.\nFirst, as a bartender, you represent your establishment everywhere you go, so act with dignity. That does not mean do not go on a mechanical bull or other silly things at the appropriate times, but try not to do or say anything negative or hurtful. Treat others at the event including the establishments you visit with kindness, for how you behave shows a window not only into your soul, but it projects the sense of hospitality one can expect in your establishment. If my first bar manager Sam Gabrielli were to write a \"Letter to a Young Bartender,\" hopefully it would include the advice he gave to me at our first meeting a month or two in, namely \"Don't be an asshole.\" With that, he meant not just the obvious with the guests but to treat the servers, hosts, and everyone else well. A similar sentiment was shared in the\nThree Phases of Hospitality\ntalk at Boston Thirst 2014 that was repeated this year at Tales. Moreover, I believe this was the gist of this year's Tales of the Cocktail with hospitalitarian\nDanny Meyer\nbeing the keynote speaker and talks like \"\nBuilding & Apprenticing Your Team\n.\"\nSecond, I definitely felt that I was swimming in a different current. While I still could get introduced as a blogger, I could also be introduced as a bartender or author. Being a bartender garnered me more of an industry nod, and it made bartenders more willing to just hangout and talk about life. Even asking for recipes felt more like bonding and cross-education than just about having them feed the media engine.\nThird, I traveled lighter. It felt less awkward and inhibiting when I shed my backpack and just carried my camera and a small moleskin in a pocket. Sure, I did carry my backpack around during the day to carry essentials like a backup cell phone battery charger, water, meal replacer bag of almonds, and a large moleskin, but at night, I went minimal and it allowed me a lot more freedom to have fun while still having the ability to document the world as needed.\nFinally, I would like to thank Tales for granting me a media pass for the first time in years. Access to the talks and their wisdom was invaluable, and I hope that I repaid you with my coverage.\nSaid final beer, Abita + Del Ducato\ncollaboration Two Boots saison.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s320/totc2015.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh852Y9W3TXLlOJvrA8tCm1AhRLq9HWZDNI4uNPRWvX9xsKAxl9bHi1qNRj9RSDLRU34EE_btr0yN47pcoL0gvYolrBHCVtQKoaPxiA2dcq0GrX01fptOpc_G0xSr1LfHyjoU982QUP6_lL/s320/vanna_fred.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5n6U6N00eMyfuR2A41b8MHKmabSbw79tCfqRfbh9r9iT4O_CUP7_9vMmw2kaXWYwHzKIcGtcjHc9Qwvb4cXPmPVynRuZps2f6jQSnNzjotfMwQFel1O1MO1ppH-n195LnP2oCWwNVfJN/s320/finalbeer.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaR9X3I0OCFnURagipKQlIMEuvlHya4ehpfnJLVAvH8ofe7-sWRRC_OiG016iJ1WcpOcXTCrEjewahmDG4d0iLT4ZmEFrU_yJeAVd9OZxU8jmzSDzSyFCM4XnkKE8g4XdnsZJ2EkGFktE/s800/totc2015.jpg", "comment_count": 0 }, { "title": ":: interview with paul clarke, author of the cocktail chronicles ::", "url": "https://cocktailvirgin.blogspot.com/2015/08/interview-with-paul-clarke-author-of.html", "published": "2015-08-04T14:57:00.000-04:00", "updated": "2017-07-05T13:38:21.697-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*book review" ], "ingredients": [], "instructions": null, "body_text": "During Tales of the Cocktail this year, I had the pleasure of sitting down with Paul Clarke to discuss his new book,\nThe Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass\n. Paul was one of the writers that I was reading as I started on my own cocktail quest. Back then, I was journaling my exploits that inspired my friend Jessica to start this blog that she later invited me to be an author of six months later. Two years ago, I\npaid tribute\nto Paul and 13 other bloggers who were active when I started writing for this blog, and part of the description for Paul is in the infographic below. Strangely, I did not pick up at first that Paul's decrease in blogging or his asking me for advice on essential cocktails had anything to do with this book project instead of writing for\nImbibe Magazine\nor other, but I am overjoyed that his writing has solidified into hardcopy gem. A few years after I started blogging, I finally got to meet Paul at Tales of the Cocktail and have a drink of his, the\nDunniette\n. But the vast majority of this book is not about his recipes, but his adventures chronicling the cocktail renaissance and featuring classics and neoclassics with an eye for simplicity, elegance, and longevity.\nWhat were you doing before you started blogging?\nBefore I started blogging, I had already been spending about two years roughly digging into cocktails, collecting the books -- which at this time in 2003-2004, it was ridiculously easy to get an original copy of David Embury for $3 or the\nGentleman's Companion\nfor $10. I had already been spending a couple of years digging through the cocktail literature and exploring recipes and playing around with everything related to cocktail in my own time. I also kind of dabbled online a little bit on the\nDrinkBoy\nforum and\neGullet\nwhich were getting pretty active at the time on the cocktail front. It wasn't until 2005 that I realized that I needed some sort of central repository to stick all the recipes that I had been playing with, and to put all the little bits and pieces of writing that I had been dabbling with... I had been doing the cocktail thing for a couple years before I started blogging, but blogging was where it started to solidify.\nWhat, where, when was your first memorable craft cocktail?\nProbably in my own kitchen. At the time that I first started getting into this in 2003, there simply weren't that many craft cocktail bars around the country. It was only a little bit later that I learned about the Zig Zag Café in Seattle, but my first craft cocktail experience was after reading through the excellent book by\nWilliam Grime\nand from picking up a copy of\nEsquire Drinks\nand then heading out and finding a bottle of rye whiskey and coming back and saying maybe I've got a bottle of Pernod at home so let’s try a Sazerac or let's try a Manhattan. So my first experience was on my own, and I think in some ways that may have helped me because it left me to my own devices and my own judgment as I decided what tasted good and what worked well and what was fascinating.\nWhat is your writing background?\nWriting has always been one of those career directions that's not really a career direction. Like the thing you think about when you're in high school or in college and you think that there's no way you can make a living doing that... So when I did start dabbling in writing and writing professionally even when it wasn't touching on cocktails at all -- when I was working as a freelancer on anything they'd pay me to write on, I always saw the real desire... to be on good writing, on making it genuinely interesting... So when I actually started working with material that I found fascinating (in cocktails) I had a jewel box of information here and of stories at my disposal. If I write about these and manage to make them boring, then I have done an incredible disservice. So I feel an incredible obligation not only to the drinks themselves, but to the bartenders who created them, and also to the heritage of cocktail writing to try to elevate it. This is a topic that can be gorgeous and beautiful. This is a topic that is not essential to any of our lives: this is about a flight of fancy, an amusement, a luxury to many people, and so it deserves to be looked at in such a way that reflects that. If you manage to write about cocktails and make them boring, then I'm not really sure why you're doing it.\nWhat old trends or drinks do you see or foresee coming back?\nI think we've plumbed the past pretty well by now. And on occasion I will go through some of the older drink guides looking for things overlooked, but there are so many bartenders who have been turning over those stones for so long that I think we've really fleshed out most of the rediscoveries that are there to be dug out. So in terms of drinks for the future, that's tough. One thing that I would like to see and I think that we are starting to see in some parts of the bar world is a fresh embrace of simplicity which I think is wonderful. One of the hallmarks of the cocktail renaissance has been a renewed level of creativity and innovation on the part of bartenders regarding ingredients for example the spread of a thousand styles of bitters, infusions, gastriques, shrubs, and things of that nature -- those are fantastic to see, that's wonderful to see that level of creativity but simplicity is going to be the glue that continues to hold interest in the cocktail together. The moment that we make cocktails too difficult or too inaccessible to the average guest, the average consumer, then we start losing people. And we've lost people in the past. I am sure that the guys at Bartles and Jaymes wine coolers thought that their product was going to stick around forever, but tastes change. And we need to recognize that if we want this enthusiasm for the cocktail to last; we need to prioritize simplicity and approachability.\nWhich cocktails in the book are the babies you want to promote to the world?\nI intentionally put [only] one of my own original cocktails in this book; I did not want this book to be about my experimentations with recipes. I wanted to highlight some of the classic drinks that are both on every menu like a Tom Collins and Last Word as well as things that bartenders and bloggers have dabbled with or dug up like the Self Starter or the Appetizer a l'Italienne and put back out there. But I also wanted to focus on some of the riffs on classics -- for example the entirety of Chapter 3 in the book is taking the five mainstays of cocktails: the Old Fashioned, the Martini, the Manhattan, the Negroni, and the Daiquiri, and looking at ways that those continue to resonate with bartenders today and have for decades in many cases. Showing variations on those such as the Boukman Daiquiri from Alex Day or the Chocolate Negroni from Naren Young -- fantastic variations on these classics. And of course the totally original drinks that have come out over the last 10 or 15 years that I think may actually stand a chance of being a classic that are enjoyed decades from now like the Chartreuse Swizzle by Marco Dionysos or the Penicillin by Sam Ross. Those are two of the more obvious examples because they are on a number of menus around the world now.\nWhen you were writing your book, did you ponder the world of cocktail books? David Wondrich wrote an\narticle\nlast year about how the world does not need more cocktail books.\nYes, that was a dispiriting thing to read when working on the book. No I did. Part of writing any book is looking at the bookshelf and saying \"Is there a gap?\" and if so, how can I best fill that. The gap that I saw was that there had been a number of cocktail books that have come out and there are many many more on the way that specialize in techniques or in particular recipe approaches of individual bars. That's great, but it's been 10 or 12 years since [a book like] the\nJoy of Mixology\n-- or actually\nEsquire Drinks\nwould be a way better example -- came out that was more of a comprehensive guide to classic cocktails and some new classic cocktails that are both of interest to the professional in the industry but also very approachable to the first timer, to the newcomer. I wanted to make sure that I did not write something that was only applicable to the industry. I wanted to bring in the first timer. We need to be conscious as this proceeds; we need to continue to bring more people in and this is going to include a younger generation, the people who may currently be in their early 20's but in a few years, their palates are going to be maturing, their tastes are going to be maturing, and they are going to be looking to get into things. So I wanted to have that sort of introductory aspect to it. So was there a need for this? I think so. There is nothing that really functions as a snapshot of where we've come thus far.\nYou can find Paul's book\nThe Cocktail Chronicles\non\nAmazon\n,\nCocktail Kingdom\n,\nBoston Shaker\n, and other fine booksellers.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCYQpyAM9Aa5PePJERwTGyrx8Oco6DkuGHCnc3exu_Ds-_NgvyX451F64Zo686uiK5fHtZCgb1w-xawHbUSllGRJEvo4J37lkTjzU-MszwWYfJoIn5J_ChDu5Q3VSoeByhRuVuKHCK9p4/s320/paulclarkequote400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwX3nNZI6LT4jEAJPyZ_D41fZHd0Xtg5r6SxN0-yab39Al2YtytsIZCOzoQzzeCV9_ZC6csf6deJv8dfmqvJ5CTIZA5vYn2tkY7XF6jjvIPwKUI8Xt8mRrisGdnT3gLPwz-Ha9m5z4srwQ/s320/paulclarke.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgingsZL5m6_bsTc3mKCGMRUid6vvbkn7g9GDobwuKoor_Yic5S9rEL_uLK6dPqkUVHorD7kRigf9Yg4e4pHLa7zfxWfDG0oSrrnnzJ6jyyH7aPEQMJiPg2hp36uah-NPT-vtSbe_e8XQQo/s320/cocktailchronicles.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1940611172" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCYQpyAM9Aa5PePJERwTGyrx8Oco6DkuGHCnc3exu_Ds-_NgvyX451F64Zo686uiK5fHtZCgb1w-xawHbUSllGRJEvo4J37lkTjzU-MszwWYfJoIn5J_ChDu5Q3VSoeByhRuVuKHCK9p4/s800/paulclarkequote400.jpg", "comment_count": 0 }, { "title": "vagos motorcycle club", "url": "https://cocktailvirgin.blogspot.com/2015/08/vagos-motorcycle-club.html", "published": "2015-08-05T11:53:00.000-04:00", "updated": "2017-07-05T13:36:12.064-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Josseph Tippleman", "source": "Tippleman's Syrup Guide", "year": null }, "categories": [ "chartreuse (yellow)", "falernum", "lemon juice", "mezcal", "pineapple juice", "tequila" ], "ingredients": [ "1 oz Mezcal (Montelobos)", "1/2 oz Añejo Tequila (Siete Leguas)", "3/4 oz Lemon Juice", "1/2 oz Pineapple Juice", "1/2 oz Falernum Syrup", "1/2 oz Yellow Chartreuse" ], "instructions": "Build in a Hurricane or Collins glass. Swizzle with crushed ice to mix and chill.", "body_text": "1 oz Mezcal (Montelobos)\n1/2 oz Añejo Tequila (Siete Leguas)\n3/4 oz Lemon Juice\n1/2 oz Pineapple Juice\n1/2 oz Falernum Syrup\n1/2 oz Yellow Chartreuse\nBuild in a Hurricane or Collins glass. Swizzle with crushed ice to mix and chill.\nThe day after returning from Tales of the Cocktail, I began to sort through all of the recipe cards that I had collected. One that called out to me was from the Tippleman's Syrup Guide named the Vagos Motorcycle Club created by Josseph Tippleman. The Club is one of the country's most dangerous motorcycle gangs named after the Spanish word for \"vagabond.\" To counter the gang's proclivity towards drug smuggling and murder, I opted to garnish this smoky number with pure Tiki intent. Since the gang does not seem to be associated with the Tippleman's South Carolina home base, I am assuming that the drink name is more a tie in with the motorcycle club's Mexican associations.\nThe Vagos Motorcycle Club started with a peppery floral aroma with hints of smoke wafting through the garnish. Next, lemon and pineapple on the sip transitioned into smoky agave and clove spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwywI0pjdmcX00PMtL5XFdJ08ekNdHDM30B1vMFoQvkhesXb4PW5dUghSQyK2ogimO8ZAK0o0Ncqda2BHNYNPiIOWBlVl01Xl3LyRDCYbp5rUYGPk3pifpsDoxHT0dGItrBuF4xCQ4AOo/s320/vagosmoto0984.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwywI0pjdmcX00PMtL5XFdJ08ekNdHDM30B1vMFoQvkhesXb4PW5dUghSQyK2ogimO8ZAK0o0Ncqda2BHNYNPiIOWBlVl01Xl3LyRDCYbp5rUYGPk3pifpsDoxHT0dGItrBuF4xCQ4AOo/s800/vagosmoto0984.jpg", "comment_count": 0 }, { "title": ":: shaun caleb of el dorado rums ::", "url": "https://cocktailvirgin.blogspot.com/2015/08/shaun-caleb-of-el-dorado-rums.html", "published": "2015-08-05T13:16:00.001-04:00", "updated": "2019-07-14T13:04:34.547-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "rum", "rum (white)" ], "ingredients": [], "instructions": null, "body_text": "On Thursday, July 23rd, Boston had the honor of hosting Shaun Caleb of El Dorado Rums. Dave Catania of Burke Distributing was able to persuade Shaun to stay in the country after Tales of the Country and speak to Boston bartenders at Felipe's in Cambridge. Shaun's talk that day seemed to be more of a general overview of the Guyana's history, the distillery, and their product line with perhaps some overlap with his talk at Tales entitled \"Rare & Heritage Rums of Demerara.\" Shaun started his quest by leaving his home country of Guyana to study chemical engineering at Princeton University, and then returned as promised to work for the Demerara Distillers. There, he learned under then-master distiller George Leslie Robinson who trained him over a five year period to take over the position.\nGuyana is a country about eight times the size of Massachusetts that was first discovered by the Dutch before being taken over by the English in 1700s. Being on the northeastern tip of South America, Guyana has close access to the sea and Caribbean islands and soon became a gateway to South America. By the late 1600s, Guyana had well established agricultural industries revolving around cotton, coffee, and sugar. Most of the sugar cane there is grown along the coast on about ten percent of the land. At one point, there were 300 sugar plantations and 380 small distillers. As time, taxes, and dropping sugar prices intervened in the 1800s, plantations closed and transferred their stills to other plantations. With this preservation and frugality, stills from the 1700s and 1800s have survived to this day. The Demerara Distillery has 12 of these surviving heritage stills that range from one to three centuries old and vary in material including wood, copper, and steel, as well as vary in style such as pot and column. This wide arsenal of stills of varying styles and histories is utilized to assemble the El Dorado product line such that the different age statements are not just time spent in barrels but different assemblages of distillations from assorted stills in their collection.\nOne of their oldest stills was from the Port Mourant Estate from 1732 and is a double wooden pot still made from local hardwoods sourced from Guyana's rainforests. It is these same hardwoods that are utilized for building boats and wharves to stand up to marine conditions. The wood is not neutral in the still and does interact with the alcohol to donate a heaviness in body with a low boiling heads aspect. Granted the wood today is not the original, for every few decades, some of the staves need to be replaced. The double wood still is heated by steam for the first pot, and the vapor from that first pot drives the second. Copper swan necks connect the stills and help to strip out impurities and sulfur.\nAnother gem in their collection is the wooden column still modeled after Aeneas Coffey's still from 1832. Originally build for the Enmore Sugar Estate around 1880, it utilizes the same woods as the double pot still described above. The still runs in a continuous process over 3-4 hours and produces a similarly volatile rum as the double pot still but not as heavy; the spirits coming off this still are rich, aromatic, but medium bodied.\nThe last of the twelve stills that Shaun highlighted was the French Savalle still from the Uitvlught Estate from the end of the 19th century. This four column still of French design was installed by the Dutch. The all metal still is versatile and can be utilized to make nine different styles of rum with a range from very low to high aromatic content. They can be tuned to emphasize singular or multiple characters such as bringing out guava, coconut, floral, fruity, or fresh sugarcane notes from the mash.\nWith different subsets of these stills, the Demerara Distillers make a wide range of blends for different niches:\n•\nEl Dorado 3 Year Rum\nis crafted from two runs off of the French Savalle still, and after being aged, it is double charcoal filtered to remove tannins and color. Overall, it is filled with sweet aromatics and with fruity notes like coconut and hints of banana and orange peel. These fruit notes help it to be a great mixing rum.\n•\nEl Dorado 5 Year Rum\nshows off some fruit and aromatic notes and medium bodiedness from the French Savalle still. The aroma of fresh sugar cane mingles with vanilla from the barrel along with caramel, butterscotch, and dried fruit/raisin notes. It is the second best seller in Guyana after their vodka.\n•\nEl Dorado 8 Year Rum\nis a blend of four different stills and is on the cusp for usage for it is balanced enough to be a mixer while being complex enough to be sipped. A lot of the character is from the wooden stills, such as the wooden column still which donates fruitiness and a hint of wood, and the double wooden pot still which offers body and earthiness. Tasting notes here include tea, roasted nuts, vanilla, fruitiness, baking spice, and dried apricot.\n•\nEl Dorado 12 Year Rum\npairs products from the wooden and the metal Coffey stills. While older production batches are aged with caramel, the newer rums put into barrel (but not yet released) are not. However, that sugar content does aid in making this a delightful sipper. Overall, the 12 year opens up quickly to yield demerara sugar, salted caramel, pepper, cooked stone fruit, and tropical fruit all with a short finish.\n•\nEl Dorado 15 Year Rum\nis the distillery's flagship product from 1993. It uses all the heritage stills both wood and metal as well as pot and column. Flavor notes are old sherry, peppercorn, long finish, dry.\n•\nEl Dorado 21 Year Rum\nuses the wooden Coffey still with some of the metal column stills; moreover, there is a small amount of Versailles Estate single wood pot still to donate body. This rum is luscious, fruity, toffee, and madeira noted.\n•\nEl Dorado 25 Year Rum\nwas not one of the ones we tasted, but it is available at Drink in Fort Point. It utilizes wood Coffey still distillate and combines it with a pair of medium-bodied products from the French Savalle still.\nBesides the variation in stills, the fermentation utilizes a main yeast that they add as well as whatever wild yeast and bacteria came with the molasses. They estimated that there are over 200 microbial components that effect fermentation. Overall, it is the same fermentation process that goes into each component and each blend with the variation first occurring with which still or stills are utilized. Typically, the molasses-based mash is fermented for 20-30 hours in stainless steel; however, there is the exception of a high ester ferment for aged rums that can last as long as six weeks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqATKhiRD5xOxsJrXpFLq5Gi9wZ4_qNtoUAp0pN1LluEcV9NgostqhSE4hIbCUz5w5zIITYrJEawBtOxo61Q3OLw6LhtWrGO-ej4aciuhqNUp9dgFRCAiwBGholmPFMDpDYyYfZgEVXQB/s320/shauncaleb.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqATKhiRD5xOxsJrXpFLq5Gi9wZ4_qNtoUAp0pN1LluEcV9NgostqhSE4hIbCUz5w5zIITYrJEawBtOxo61Q3OLw6LhtWrGO-ej4aciuhqNUp9dgFRCAiwBGholmPFMDpDYyYfZgEVXQB/s800/shauncaleb.jpg", "comment_count": 0 }, { "title": "golden-eyed treefrog", "url": "https://cocktailvirgin.blogspot.com/2015/08/golden-eyed-treefrog.html", "published": "2015-08-06T11:22:00.002-04:00", "updated": "2017-07-04T09:20:48.673-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Otis Florence", "source": "Felipe's", "year": null }, "categories": [ "#other", "bitters (Angostura)", "falernum", "grapefruit juice", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz El Dorado 12 Year Rum", "1 1/2 oz Grapefruit Juice", "3/4 oz House Falernum", "3/4 oz Simple Syrup", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into an ice filled Tiki mug. Garnish with a lime hat filled with 1/4 oz El Dorado 151 Rum and add a straw. Though not lit here in the daylight, setting the 151 on fire would not be out of place at night.", "body_text": "1 1/2 oz El Dorado 12 Year Rum\n1 1/2 oz Grapefruit Juice\n3/4 oz House Falernum\n3/4 oz Simple Syrup\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into an ice filled Tiki mug. Garnish with a lime hat filled with 1/4 oz El Dorado 151 Rum and add a straw. Though not lit here in the daylight, setting the 151 on fire would not be out of place at night.\nAfter hearing\nShaun Caleb\nof El Dorado speak on the second floor of Felipe's in Harvard Square, we retreated to the roof deck bar where visiting bartender Otis Florence was mixing up drinks with some of the product line. The one I had was dubbed the Golden-eyed Treefrog after one of the more famous inhabitants of the Guyana rainforests. Once prepared, it offered a lime and overproof rum aroma; if the 151 garnish had been ignited and burned for a bit, that latter note would have subsided. Next, caramel from the rum mingled with lime on the sip, and the rich rum continued on into the swallow where it was joined by lime and clove spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemj_qHc1_ibONFyK3fd89Ix3BCt4SaeYdEb1yNnxAIozgDno4GFCjP3AJt_XpGUnq9EJqZRKssPTi4jEzd0cwmiircQ4sWrCc6gWYD6HQ09uzf44BOFgb4SqzGOKC-hhuy9NX_knFFCDf/s320/goldentreefrog400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemj_qHc1_ibONFyK3fd89Ix3BCt4SaeYdEb1yNnxAIozgDno4GFCjP3AJt_XpGUnq9EJqZRKssPTi4jEzd0cwmiircQ4sWrCc6gWYD6HQ09uzf44BOFgb4SqzGOKC-hhuy9NX_knFFCDf/s800/goldentreefrog400.jpg", "comment_count": 1 }, { "title": "charles in charge", "url": "https://cocktailvirgin.blogspot.com/2015/08/charles-in-charge.html", "published": "2015-08-06T11:39:00.000-04:00", "updated": "2017-07-05T13:33:57.981-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "benedictine", "campari", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1 oz Carpano Dry Vermouth", "1/4 oz Benedictine", "1/4 oz Gran Classico", "1/2 oz Water" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Four Roses Bourbon\n1 oz Carpano Dry Vermouth\n1/4 oz Benedictine\n1/4 oz Gran Classico\n1/2 oz Water\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nThe evening after the El Dorado event, I went with Andrea to get dinner at the Baldwin Bar at Sichuan Garden II. There, Joel Atlas and Anthony Vibert were tending the stick. For a first drink, I asked Joel for the Charles in Charge which he described as a lighter Manhattan or perhaps Brooklyn variation that Ran Duan created. I do regret not asking whether the drink was solely named after the 1980s television series or whether there was some inside joke about Baldwin Bar bartender Charles Coykendall.\nThe Charles in Charge greeted the nose with a lemon oil aroma at first that gave way to more floral and herbal notes over time. Malt from the Bourbon and a crisp wine from the dry vermouth colored the sip, and the swallow began with further whiskey flavors and ended with more Gran Classico bitter notes than Benedictine herbal ones on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_-K51fqUrIHk7chmeRlrdGrmyj4GApMlxGMwb8kG77fm-5LpPPhjxhKwmUYWObj2uyZ8PxbZCEAJNVog6z0pABM6eMtxZ-XVZelm4qQTP1gIeEJzRFTVDB8_EnfjoOjTYhSLW166BipN/s320/charlescharge0987.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_-K51fqUrIHk7chmeRlrdGrmyj4GApMlxGMwb8kG77fm-5LpPPhjxhKwmUYWObj2uyZ8PxbZCEAJNVog6z0pABM6eMtxZ-XVZelm4qQTP1gIeEJzRFTVDB8_EnfjoOjTYhSLW166BipN/s800/charlescharge0987.jpg", "comment_count": 0 }, { "title": "torino highball", "url": "https://cocktailvirgin.blogspot.com/2015/08/torino-highball.html", "published": "2015-08-07T09:00:00.000-04:00", "updated": "2017-07-05T13:32:45.791-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ran Duan and Vannaluck Hongthong", "source": "Baldwin Room at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "lime juice", "simple syrup", "soda", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cocchi Sweet Vermouth", "1/2 oz Leopold Bros. Blackberry Liqueur", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Collins glass with 2 oz of soda water. Top with ice, add a straw, and garnish with mint and a blackberry picked to a lime slice.", "body_text": "1 1/2 oz Cocchi Sweet Vermouth\n1/2 oz Leopold Bros. Blackberry Liqueur\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a Collins glass with 2 oz of soda water. Top with ice, add a straw, and garnish with mint and a blackberry picked to a lime slice.\nAs a first drink at the Baldwin Room at Sichuan Garden II, Andrea asked bartender Joel Atlas for the Torino Highball. Joel mentioned that this recipe was a collaboration between bartenders Ran Duan and Vannaluck Hongthong. Once in a glass, the Highball presented a mint aroma with a darker note from the blackberry garnish. The crisp, carbonated sip offered dark berry and grape notes, and additional aspects of the blackberry and grape flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNk8UQ3Z3-r-pOFk8cc7Jn8nWZvn4xtIPIOGjA21y6KzS87ynT9t6Pqew4U2BZKgbl0NKG0oM6flqY21XZZ2CJhgCiF6eHT6JewLQwjJLT-HG2c77EUR3T93DMWw8h_72CLcWVUYDTHsU/s320/torinohigh0986.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNk8UQ3Z3-r-pOFk8cc7Jn8nWZvn4xtIPIOGjA21y6KzS87ynT9t6Pqew4U2BZKgbl0NKG0oM6flqY21XZZ2CJhgCiF6eHT6JewLQwjJLT-HG2c77EUR3T93DMWw8h_72CLcWVUYDTHsU/s800/torinohigh0986.jpg", "comment_count": 0 }, { "title": "southern belle", "url": "https://cocktailvirgin.blogspot.com/2015/08/southern-belle.html", "published": "2015-08-07T10:00:00.000-04:00", "updated": "2017-07-05T13:32:16.942-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Vannaluck Hongthong", "source": "Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "apricot liqueur", "egg white", "lime juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Bombay Sapphire Gin", "1 oz Cinnamon Syrup", "1 oz Lime Juice", "1/2 oz Giffard Apricot Liqueur", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass, twist a lemon peel over the top and discard, and garnish with a mint sprig.", "body_text": "1 1/2 oz Bombay Sapphire Gin\n1 oz Cinnamon Syrup\n1 oz Lime Juice\n1/2 oz Giffard Apricot Liqueur\n1 Egg White\nShake once without ice and once with ice. Strain into a coupe glass, twist a lemon peel over the top and discard, and garnish with a mint sprig.\nFor a final cocktail at the Baldwin Room at Sichuan Garden II, I requested the Southern Belle from bartender Joel Atlas. Joel described how this egg white Sour was bartender Vannaluck Hongthong's entry into the upcoming Bombay Sapphire Most Imaginative Bartender competition that bar manager Ran Duan won this past year. Instead of the peach flavors that the name conjured up for me, Van opted for another orchard fruit, namely apricot. Moreover, I was also not sure if the name reflected the style which is similar to the Lady series including the\nWhite Lady\nand\nPerfect Lady\n.\nThe Southern Belle curtsied to the nose with a lemon oil, mint, and cinnamon bouquet. While the sip was a creamy lime flavor, the swallow showcased the gin's botanicals and the apricot along with growing cinnamon notes on the finish. As the cinnamon notes increased, it became apparent how elegant of a flavor pairing the apricot and cinnamon was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07lrba0-cByqwZnPLXKzLvPHjHR4XD2iobNemgM4R84Mgt9RycKYCCT4IwNwy5aR1hwxRe6kS9o1FD5MlYAGnHl0rwqOe8PEjQRtE6nFiEg55tG73c4_F57abtHQtoojEg6hW2FXhjHsS/s320/southernbelle0989.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07lrba0-cByqwZnPLXKzLvPHjHR4XD2iobNemgM4R84Mgt9RycKYCCT4IwNwy5aR1hwxRe6kS9o1FD5MlYAGnHl0rwqOe8PEjQRtE6nFiEg55tG73c4_F57abtHQtoojEg6hW2FXhjHsS/s800/southernbelle0989.jpg", "comment_count": 0 }, { "title": ":: boston cocktail allstars - matt schrage ::", "url": "https://cocktailvirgin.blogspot.com/2015/08/boston-cocktail-allstars-matt-schrage.html", "published": "2015-08-07T12:27:00.000-04:00", "updated": "2017-07-05T13:31:43.218-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "matt schrage", "source": null, "year": null }, "categories": [ "*bostoncocktailallstars" ], "ingredients": [ "1." ], "instructions": null, "body_text": "For the fifth installment of the Boston Cocktail Allstars, I am paying tribute to a gentleman that falls somewhere between amaro master and social dadaist, namely Matthew Schrage. I was first introduced to Matt towards the latter half of 2008 as John Gertsen and Ben Sandrof were departing No. 9 Park to open up Drink, and Matt was moving from serving on the floor to behind the bar to fill in the void. I believe that I was the first person to take a picture of Matt's hands while bartending in Boston when he made for me the\nHenry V Flip\n; alas, that recipe was never fully recorded and later attempts to sort that one out as I wrote\nDrink & Tell: A Boston Cocktail Book\nnever prospered. Matt has spent the years since doing some combination of bartending, managing, and consulting on bar programs. Besides all of the delicious cocktails that he served me of which I will feature five below, I owe Matt two major thanks. The first was inviting me to participate in the Whiskey & Amari Night series that he organized while bar managing the Blue Room; there, I had my first swing at being a professional bartender, albeit for a\nsingle night\n, along side industry starlet Katie Emerson. Those four hours behind the stick changed my career direction then and there. Second, he introduced me to my current chef, Marc Sheehan, back in 2011 at No. 9 Park -- actually, this should be first temporally although the end result came later. I stopped in for a drink as they had dinner and plotted their next Brass Tacks pop-up dinner party event, and I ended up getting kidnapped to Brick & Mortar to continue hanging out with them. When Marc was opening up Loyal Nine, I applied to help open his bar program. Eventually, Matt's proclivity to Brick & Mortar would lead him to join the program and help to take it over and cement its spot as one of the nationally recognized cocktail party centers of Boston (in\nEsquire\nand\nPlayboy\nmagazines).\n1.\nSoekarno\nOne of the most influential cocktails that Matt had a hand in creating at No. 9 Park was the Soekarno that I tasted in September of 2009. That drink was the Indonesian take on the Haitian Petion; instead of Clairin from Haiti, this utilized Batavia Arrack. The drink taught me how well Benedictine pairs with funky rums, and I modified this recipe into the\nDanger Zone\nSwizzle for Loyal Nine's Yacht Rock Sundays after having made the No. 9 Park classic several times that month for various guests.\n2.\nNebbia Di Garda\nAfter Matt's stint at the bar at No. 9 Park, he slid over to Menton which lacked a bar until last month, and then over to manage the Hawthorne. After the Hawthorne in late 2012, Matt return to a life behind the stick starting with rebuilding the Blue Room's bar program. One of the things he focused on was bolstering the amaro program, and the Nebbia di Garda named after a foggy alpine lake in Northern Italy featured two of these to great effect. Even in winter, the two amari along with citrus helped to conjure up springtime in my mind.\n3.\nFrom the Hip\nOne of the wider effects Matt has had on the Boston cocktail scene has been by consulting and setting up a variety of bar programs across town. One of my favorites from this aspect is the From the Hip that he created for Ribelle. In fact, a few weeks ago, I had two bar guests that were discussing an amazing mezcal over crushed ice drink that one of them had but could not recall the name. When I butted in and inquired where they had it, my guess of \"From the Hip\" was indeed the proper answer-response to \"Ribelle\" (and yes, they looked at me like I was a wizard). Lime, falernum, and mint (the McMinty effect) along with the mezcal, Angostura Bitters garnish, and Campari drizzled over the top sealed the deal.\n4.\nRed Duster Swizzle\nMatt is currently at Brick & Mortar where he has been since spring 2013, and there he not only runs the cocktail program but also plans theme nights as well. One of my favorite creations from Matt during this current stage of his career is the Red Duster Swizzle, a Royal British Navy-themed Negroni-inspired Swizzle using formulas from Death & Co. that he learned during his time at the Hawthorne (this was well before the\nDeath & Co. Cocktail Book\ncame out). Also, check out the albeit censored by me vintage glassware it was served in:\n5.\nI Know You Know\nOne of the elegant drinks that Matt came up with at Brick & Mortar was one that he won the Lustau Brandy competition held at the Hawthorne last year. Back when I was at Russell House, I was trying to find the final piece for a menu item that turned into the\nEndicott Cobbler\nand I stopped in to Brick & Mortar for guidance. Matt collaborated with me to try a few combinations out and make my idea sing. He later took his part of the idea and converted it into the championship drink, the I Know You Know named after a song from a jazz singer he used to listen to at Wally's. Indeed, I have actually learned a lot about obscure music through Matt's drink names such as learning about Jens Lekman via\nA Postcard to Nina\n.\nHere, Matt was teaching a class at Boston Thirst 2014 about some of the forgotten ways to enjoy fifty-fifty Martinis, and my turn at the lesson followed soon after. Overall, Matt's contribution to the Boston cocktail scene has been rather solid whether building bar programs or building 8 or more drinks at once while working Friday night service bar at Brick & Mortar. So to Matt Schrage, let us all raise a shot glass of Amaro Braulio with a Budweiser chaser in hand and say cheers to this Boston cocktail allstar!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-WS5i-nzym5IUcprGMl81UW8JoAez5J01TJoM-ZludXXkodnCPZ9yxdGXXEpnfbKGMCPQtvv5igvv8ApPyNx-BVtr2tYQQtZkLvNbxv617FEj_YEDjqh5-0hwKnAX2tLb-8ePkya8PJq/s320/mattschrage1646.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgDe1nbtABnLlj07vOfE1_47ukK8zzQlqlOC2O_5HSfWUrF7Ezj94S4HK1M9VuO8MQs2qfOHdbU6XFOi2HYTkNGBzxLjmRAzUWOxwW45ODLUtKTqhugPbhoJ5ZPwDdSW1O-5jJQig8GwN/s320/nebbia976.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CS4Go09haFGB5sx797J6bjbBe9UWGZbnLikzDjWZyfgVkH_0jsLRQATWfs24olLWsiaeZIwmoHSST1k9EnoUwmNkR1-OxNCIGsiLHetqtU4g8cyeH3jKPtgDDtixZrN11XH2PvOy8qYj/s320/reddustersw0047.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPSy3aVnNCfY5UrbqKnDlEHiQiL959GcDBHTMC2rrcbH9RaL9eFBNTqOQDi-wpAUBSNy6Oxf3H4kY7VTSyre9tujc6EOhNeT5e7sWdkEMzgVZjqo2rlxx7YqLZ4Cocl3T6DtNCtQBIJ7Q/s320/mattschragefiftyfifty.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-WS5i-nzym5IUcprGMl81UW8JoAez5J01TJoM-ZludXXkodnCPZ9yxdGXXEpnfbKGMCPQtvv5igvv8ApPyNx-BVtr2tYQQtZkLvNbxv617FEj_YEDjqh5-0hwKnAX2tLb-8ePkya8PJq/s800/mattschrage1646.jpg", "comment_count": 0 }, { "title": "samoan typhoon", "url": "https://cocktailvirgin.blogspot.com/2015/08/samoan-typhoon.html", "published": "2015-08-08T11:08:00.000-04:00", "updated": "2017-07-05T13:27:38.290-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Joe King Sui", "source": "Hawaiian Village Motel and Restaurant", "year": 1969 }, "categories": [ "bitters (orange)", "honey", "lime juice", "passion fruit syrup", "pineapple juice", "rum", "vodka" ], "ingredients": [ "4 oz Lime Juice (2 oz)", "2 oz Pineapple Juice (1 oz)", "2 oz Orange Juice (1 oz)", "1 oz Honey (1/2 oz)", "2 oz Passion Fruit Syrup (1 oz)", "4 oz Dark Puerto Rican Rum (2 oz Don Q Gold)", "1 oz Myers' Rym (1/2 oz Goslings)", "1 1/2 oz Vodka (3/4 oz Segram's Gin)" ], "instructions": null, "body_text": "4 oz Lime Juice (2 oz)\n2 oz Pineapple Juice (1 oz)\n2 oz Orange Juice (1 oz)\n1 oz Honey (1/2 oz)\n2 oz Passion Fruit Syrup (1 oz)\n4 oz Dark Puerto Rican Rum (2 oz Don Q Gold)\n1 oz Myers' Rym (1/2 oz Goslings)\n1 1/2 oz Vodka (3/4 oz Segram's Gin)\nDissolve honey in the lime juice. Add rest of the ingredients and 2 cups of ice, and blend for 30 seconds (shake with ice and strain over crushed ice). Fill 2 Tiki mugs (1 mug), and garnish with pineapple slices speared to cherries (mint and flowers).\nFriday two Weeks ago, I turned to Beachbum Berry's\nSippin' Safari\nfor my evening's post-shift drink. There, I spotted the Samoan Typhoon created by Chef Joe King Sui of the Hawaiian Village Motel and Restaurant in Tampa, Florida, cerca 1969. With passion fruit syrup and honey as the sweeteners, I was definitely intrigued. Once all mixed and garnished, the Samoan Typhoon shared a mint aroma. On the palate, lime and honey filled the sip along with a vague fruitiness from the pineapple and passion fruit, and the swallow proffered more of the passion fruit in addition to the rum notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-oPv9l1SjK3yJq8rl7VgxoUKmsn6WPiU7xLjgbUwarM9pewP4IDT7i_9RCy-VL1izl-CdTjU_wru5jRTx_lIQOLO6_0OJOiagkcuod-Pp_urGHvddIU3wPlfPGV62mNBHJXazpOpfMzuz/s320/samoantyphoon0992.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-oPv9l1SjK3yJq8rl7VgxoUKmsn6WPiU7xLjgbUwarM9pewP4IDT7i_9RCy-VL1izl-CdTjU_wru5jRTx_lIQOLO6_0OJOiagkcuod-Pp_urGHvddIU3wPlfPGV62mNBHJXazpOpfMzuz/s800/samoantyphoon0992.jpg", "comment_count": 0 }, { "title": "south seas zombie", "url": "https://cocktailvirgin.blogspot.com/2015/08/south-seas-zombie.html", "published": "2015-08-08T11:16:00.002-04:00", "updated": "2017-07-05T10:55:59.300-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "South Seas Restaurant", "year": 1970 }, "categories": [ "curacao", "lemon juice", "orange juice", "pineapple juice", "rum", "rum (white)", "vermouth (sweet)" ], "ingredients": [ "1 oz Orange Juice", "1 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Sweet Vermouth (Dolin)", "1/2 oz Curaçao (Senior)", "1/2 oz Light Puerto Rican Rum (Caliche)", "1 oz Dark Jamaican Rum (Coruba)" ], "instructions": "Shake with crushed ice and pour into tall glasses. Float 1 oz dark 151 proof rum (Lemon Hart).", "body_text": "1 oz Orange Juice\n1 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Sweet Vermouth (Dolin)\n1/2 oz Curaçao (Senior)\n1/2 oz Light Puerto Rican Rum (Caliche)\n1 oz Dark Jamaican Rum (Coruba)\nShake with crushed ice and pour into tall glasses. Float 1 oz dark 151 proof rum (Lemon Hart).\nAfter Yacht Rock Sundays at Loyal Nine, I ventured home and made myself a post-shift drink. In reaching for Beachbum Berry's\nRemixed\n, I got drawn into the section of Zombie variations, and the one that called out to me was from the South Seas Restaurant in Honolulu circa 1970. I am pretty sure that it was the call for sweet vermouth à la the\nFloridita\nDaiquiri that caught my attention and curiosity. In the Tiki mug, it offered a fruit spice and mint bouquet. Next, lemon, orange, pineapple, and caramel on the sip gave way to dark funky rums on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrF_YcV0xG3ajTzUXfFsbBzK9TdZmZb4OcYwiqVSBlDvbAELlWu42aLsFxjrfjkmD9FkR-gSttieniuuBVZGRztEvOcapU0fhYddQ_wnYb67hdoLZAhkhRWJhHnajQa8UwaLaJd8nvb1V/s320/southseaszombie0994.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrF_YcV0xG3ajTzUXfFsbBzK9TdZmZb4OcYwiqVSBlDvbAELlWu42aLsFxjrfjkmD9FkR-gSttieniuuBVZGRztEvOcapU0fhYddQ_wnYb67hdoLZAhkhRWJhHnajQa8UwaLaJd8nvb1V/s800/southseaszombie0994.jpg", "comment_count": 1 }, { "title": "safety dance", "url": "https://cocktailvirgin.blogspot.com/2015/08/safety-dance.html", "published": "2015-08-09T09:00:00.000-04:00", "updated": "2017-07-05T10:55:29.706-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Yacht Rock Sundays", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Peychaud's)", "lemon juice", "tea", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "1 oz Dolin Blanc Vermouth", "1 oz Dolin Dry Vermouth", "1/2 oz Blossom Oolong Tea Syrup (*)", "1/2 oz Lemon Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass with 1 oz soda water. Garnish with a floated lemon peel flower.", "body_text": "1 oz Dolin Blanc Vermouth\n1 oz Dolin Dry Vermouth\n1/2 oz Blossom Oolong Tea Syrup (*)\n1/2 oz Lemon Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass with 1 oz soda water. Garnish with a floated lemon peel flower.\n(*) A strong steep of a hibiscus flower and tea blend mixed with an equal part of demerara sugar.\nTwo Sunday nights ago, I launched a new drink for Yacht Rock Sundays that coincided with the low octane section of the regular cocktail menu called the Safety Dance. The drink got subtitled \"so you can dance later,\" and less than a week later, it got retired from Yacht Rock Sundays and found its way onto the regular cocktail menu. One of the key players in the drink is a blossom oolong tea syrup that is a mix of hibiscus flowers and oolong tea, but any floral and tea blend or perhaps just floral tisane would work in this combination. The soda water gives the drink not only a bit of intrigue from the carbonation, but it along with the lemon juice and bitters help to cut down on the sugar from the blanc vermouth and tea syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacmvjT5FTGYs1TyApit3okI_dPjZI97OpYcI1OgI2ks1eeD41ae-Reg0XsRmAU1B6Qv6Lu5EiKvgbxRUBhOK0IJs-DOcUc4QJVBAv0wGwwdANzslAst06_N1ZUGVLWvJrxtedEP-7J0aH/s320/safetydance.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacmvjT5FTGYs1TyApit3okI_dPjZI97OpYcI1OgI2ks1eeD41ae-Reg0XsRmAU1B6Qv6Lu5EiKvgbxRUBhOK0IJs-DOcUc4QJVBAv0wGwwdANzslAst06_N1ZUGVLWvJrxtedEP-7J0aH/s800/safetydance.jpg", "comment_count": 0 }, { "title": "pencil thin mustache", "url": "https://cocktailvirgin.blogspot.com/2015/08/pencil-thin-mustache.html", "published": "2015-08-09T12:02:00.001-04:00", "updated": "2017-07-05T10:54:21.671-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Dustin Olson", "source": "Cannibale and Forrest Point", "year": null }, "categories": [ "cachaça", "fernet-branca", "lime juice", "pineapple juice", "simple syrup (mint)" ], "ingredients": [ "1 1/2 oz Leblon Cachaça", "3/4 oz Fernet Branca", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Mint Syrup (*)" ], "instructions": "Shake with ice and strain into a rocks glass with ice. Garnish with a sprig of mint.", "body_text": "1 1/2 oz Leblon Cachaça\n3/4 oz Fernet Branca\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Mint Syrup (*)\nShake with ice and strain into a rocks glass with ice. Garnish with a sprig of mint.\n(*) Recipe provided was 1 cup sugar, 1 cup water, 1 cup mint, 1/4 tsp salt. Bring to a boil, let simmer 30 minutes, and strain. I did a scaled down version (1 cup:1/2 oz) in a coffee mug in my microwave.\nAt the Daiquiri Time Out event at Tales of the Cocktail, I got a Daiquiri variation at the Leblon Cachaça booth and picked up a copy of their\nThe Art of Cachaça\nrecipe book. Two Mondays ago, I reached for it to make the night's libation and found Dustin Olson's drink, the Pencil Thin Mustache, from Cannibale in Calgary and Forrest Point in Brooklyn. At first, I figured that it was a direct tribute to John Waters and all that rock out this look, but it is probably named after the Jimmy Buffett song that honors this style.\nThe Pencil Thin Mustache under my nose provided mint and menthol aromas. A creamy lime and pineapple sip showed off the Fernet Branca's caramel notes, and the swallow offered grassy cachaça, mint, and menthol flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMJDV1QUP_inh2lT-xj90Dfqs0jBQW7pzUsnQjLBOA4KakI17GrkIZQH2Xhux_yWZrwL0uc3YESnIXCNI9nxZ1lrUC7rV9XEAYLrC1wp-hX4g8B_B9V2v3EBfqDBYv4damcQtDN9BIHMM/s320/pencilthin0996.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMJDV1QUP_inh2lT-xj90Dfqs0jBQW7pzUsnQjLBOA4KakI17GrkIZQH2Xhux_yWZrwL0uc3YESnIXCNI9nxZ1lrUC7rV9XEAYLrC1wp-hX4g8B_B9V2v3EBfqDBYv4damcQtDN9BIHMM/s800/pencilthin0996.jpg", "comment_count": 0 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2015/08/mixology-monday-announcement.html", "published": "2015-08-10T12:34:00.001-04:00", "updated": "2017-07-05T10:45:34.389-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "There has been a lot of chatter about this Mixology Monday, the 100th one. People wondered if we could get Paul Clarke to host it, but Papa is busy with promoting his new book\nThe Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass\nas well as the magic he does with\nImbibe Magazine\nand elsewhere. While\ninterviewing\nhim at Tales of the Cocktail last month, I did get Paul to promise to participate in this Mixology Monday (see figure 1 below). The people I had on the schedule for August were a little uneasy about hosting such a momentous event and shifted over a month which left me to host yet another Mixology Monday. But what to do for Mixology Monday C? C is for Cookie, but it is also for Cocktail... and Chronicles. Yes, Paul's blog that started it all.\nBut what does Mixology Monday \"Cocktail Chronicles\" mean? I figured that we should look to Paul's magnum opus and digest the theme of it all -- what is timeless (or potentially timeless) and elegant in its simplicity. Paul commented in his interview, \"[it]'s wonderful to see that level of creativity but simplicity is going to be the glue that continues to hold interest in the cocktail together. The moment that we make cocktails too difficult or too inaccessible to the average guest, the average consumer, then we start losing people.\" Paul does support a minor tweak of a major classic as well as dusting off a lesser known vintage recipe like the Creole Contentment; in addition, proto-classics like the Chartreuse Swizzle and the Penicillin intrigue him for their potential to be remembered twenty years from now. Moreover, he is a big fan of the story when there is one whether about a somewhat novel ingredient like a quinquina, the bartender making it, or the history behind a cocktail or the bar from which it originated. Indeed, I quoted Paul as saying, \"If I write about these and manage to make them boring, then I have done an incredible disservice. So I feel an incredible obligation not only to the drinks themselves, but to the bartenders who created them, and also to the heritage of cocktail writing to try to elevate it.\"\nSo for this theme, channel your inner Paul Clarke. Think about simplicity, elegance, and timelessness to the point that this drink would not feel strange about drinking and writing about this at MxMo M. Feel free to feature a drink that Paul wrote about in his book or on his dusty blog, and feel free to search through your own library collection for something interesting to fit the bill. Try to develop a story around it to bring even the most simplest cocktail recipe to a higher level of intrigue for the reader. The Negroni is just a 3 parts recipe, but Gaz Regan certainly elevated it in his book\nThe Negroni\n.\nHere's how to play:\n• Find or concoct a recipe that represents simplicity, elegance, and timelessness to you.\n• Make the drink and then post the recipe, a photo, and your thoughts about the libation on your blog, tumblr, or website or on the eGullet\nSpirits and Cocktails\nforum.\n• Include in your post the MxMo (the classic or the special MxMo C) logo and a link back to both the\nMixology Monday\nand\nCocktail Virgin\nsites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Provide a link to your submission in the comment section here, tweet at @cocktailvirgin, or send an email to yarm-at-verizon.net with the word \"MxMo\" somewhere in the subject line.\nThe due date is Monday, August 24th which I will interpret as whatever gets posted before my next day off which could be the 25th or 26th (and yes, I will tack on late entries since it is part of the act of cat herding). And the round up will definitely be up before my personal deadline of the 31st since I'm leaving for Camp Runamok the next morning!\nCheers,\nFrederic\nFigure 1:\nAudio evidence of Paul agreeing to do MxMo 100.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpYGhmzJ6GPFCsQ9Bccb0ka6-YsYHzE-GOOp_sErGnk280USFjTwEy_cQEu7s-NS6W87STXTVpL-6q3Uvlqabem1A5_8rij1wy-UhHNx5VVyGWcDC4dhofs0VLCmTVLzMmBCnVaLkkZR7/s320/mxmo_c_logo250.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnlgD5_2L4lXNHWF8-orkK8MS1yiQBqFZCejCKyfy1vvykce_uQu4sEhrchTBrYyGsZhxxHOqTT1_-JCD1zbAkJFYVs-ZDzGb2IFuGc5Ta1vcHnUCOk2RSV9T8bprnaB1e_zDia1ZC_GU/s320/paulclarkequote_sound.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1940611172" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpYGhmzJ6GPFCsQ9Bccb0ka6-YsYHzE-GOOp_sErGnk280USFjTwEy_cQEu7s-NS6W87STXTVpL-6q3Uvlqabem1A5_8rij1wy-UhHNx5VVyGWcDC4dhofs0VLCmTVLzMmBCnVaLkkZR7/s800/mxmo_c_logo250.jpg", "comment_count": 13 }, { "title": "sip sip hooray!", "url": "https://cocktailvirgin.blogspot.com/2015/08/sip-sip-hooray.html", "published": "2015-08-11T12:33:00.000-04:00", "updated": "2017-07-05T10:52:46.830-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "The Noble Experiment", "year": null }, "categories": [ "campari", "gin", "lime juice", "orgeat" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1 1/2 oz Watermelon Juice", "3/4 oz Lime Juice", "3/4 oz Campari", "1/2 oz Orgeat (BG Reynolds)" ], "instructions": "Shake with ice and strain into a glass.", "body_text": "1 1/2 oz Beefeater Gin\n1 1/2 oz Watermelon Juice\n3/4 oz Lime Juice\n3/4 oz Campari\n1/2 oz Orgeat (BG Reynolds)\nCracked Salt (1 pinch)\nShake with ice and strain into a glass.\nA few Mondays ago, Andrea had bought a small watermelon to make a drink off of the recipe sheet from this year's Tales of the Cocktail Bartender's Breakfast. The drink that required watermelon juice was the Sip Sip Hooray! crafted at San Diego speakeasy The Noble Experiment, and it was the Campari in addition to the orgeat that lured me in to make it. Once it a glass, it offered watermelon and grassy aromas. The watermelon continued on into the sip where it worked well with the lime. And finally, the swallow offered gin, bitter orange, and nutty notes with a watermelon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3P9GL16qG6pWCmP7BI7FmhuxMnFf0N7OwXFptTrKorYSvm2QDDZ5OL1DC0udPKSdjOUf3hfBqCNAQyhUjlEzvnHT0kXIh_dWPzZJb-sCv9hck0Y-gdUnQNz0QQM7NWo6EgitnOtsSQjK/s320/sipsip0999.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3P9GL16qG6pWCmP7BI7FmhuxMnFf0N7OwXFptTrKorYSvm2QDDZ5OL1DC0udPKSdjOUf3hfBqCNAQyhUjlEzvnHT0kXIh_dWPzZJb-sCv9hck0Y-gdUnQNz0QQM7NWo6EgitnOtsSQjK/s800/sipsip0999.jpg", "comment_count": 0 }, { "title": "2070 swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/08/2070-swizzle.html", "published": "2015-08-11T14:57:00.001-04:00", "updated": "2017-07-05T10:52:18.671-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Martin Cate", "source": "The Cocktail Chronicles", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "honey", "pimento dram", "rum", "simple syrup" ], "ingredients": [ "1 oz Aged Rum such as Angostura 1919 (Denizen 8 Year)", "1 oz 151 proof Demerara Rum (Lemon Hart)", "1/2 oz Demerara Syrup", "1/2 oz Honey Syrup", "1/4 oz Allspice Dram" ], "instructions": "Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with mint sprigs and freshly grated nutmeg.", "body_text": "1 oz Aged Rum such as Angostura 1919 (Denizen 8 Year)\n1 oz 151 proof Demerara Rum (Lemon Hart)\n1/2 oz Demerara Syrup\n1/2 oz Honey Syrup\n1/4 oz Allspice Dram\n(1/2 oz Lime Juice -- see not below)\n4 drops Absinthe (Herbsaint)\n2 dash Angostura Bitters\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with mint sprigs and freshly grated nutmeg.\nNote:\nRecipes on the web have 1/2 oz lime juice, but I followed the book's specs.\nTwo Tuesdays ago, I decided to make a drink that I had spotted in Paul Clarke's\nThe Cocktail Chronicles\n. I was lured in for the recipe was created by rum wizard Martin Cate of Smuggler's Cove and the ingredients seemed to do no wrong. While I lacked Angostura 1919 Rum at home to properly make this drink (for 1919 + 151 = 2070), I felt that Denizen 8 Year Rum had enough intrigue to fill in the gaps. It took me a moment after making it to realize that I had not juiced a thing, and without citrus, it was a Tiki Old Fashioned as a Swizzle.\nThe 2070 Swizzle greeted the nose with a woodsy aroma from the nutmeg that hovered over the mint undertones. Next, honey and caramel on the sip gave way to rich rums, allspice, and other spice notes on the swallow along with a smooth mouthfeel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQfIOk6t7W6A5dNueRelNp1TmgGkMe8D2lg36hDYb6N-_xj8DLz1geEOzDQxqXkPNbwHN9mKYux7UzKBtGcWh2IazuT7Fs7jb87hKPNGGaKeh8PPx88Kh3D0TGlfsoCNOycPz6oFvlO9h/s320/swiz2070_1001.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1940611172" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQfIOk6t7W6A5dNueRelNp1TmgGkMe8D2lg36hDYb6N-_xj8DLz1geEOzDQxqXkPNbwHN9mKYux7UzKBtGcWh2IazuT7Fs7jb87hKPNGGaKeh8PPx88Kh3D0TGlfsoCNOycPz6oFvlO9h/s800/swiz2070_1001.jpg", "comment_count": 2 }, { "title": "hurricane buster", "url": "https://cocktailvirgin.blogspot.com/2015/08/hurricane-buster.html", "published": "2015-08-12T09:00:00.000-04:00", "updated": "2017-07-05T10:51:19.637-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Joe Scialom", "source": "Caribe Hotel", "year": 1957 }, "categories": [ "applejack", "curacao", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Gold Puerto Rican Rum (Don Q Gold)", "3/4 oz Calvados or Applejack (Laird's)", "1/2 oz Curaçao (Pierre Ferrand Dry)", "3 oz Guava Juice", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Squall (half-sized Hurricane) glass filled with crushed ice. Garnish with a sugar cane stick, cherry, and orange and lime slices.", "body_text": "1 1/2 oz Gold Puerto Rican Rum (Don Q Gold)\n3/4 oz Calvados or Applejack (Laird's)\n1/2 oz Curaçao (Pierre Ferrand Dry)\n3 oz Guava Juice\n3/4 oz Lime Juice\nShake with ice and strain into a Squall (half-sized Hurricane) glass filled with crushed ice. Garnish with a sugar cane stick, cherry, and orange and lime slices.\nTwo Wednesdays ago, I decided to beat the heat with a Tiki drink, so I grabbed for Beachbum Berry's\nPotions of the Caribbean\n. There, I found the Hurricane Buster created by Joe Scialom of the Caribe Hotel in 1957; he later served this at the Habana Hilton as the Machete. Joe is best known for creating the\nSuffering Bastard\n, and I have also written about his\nSol y Sombra\n. Here, the Hurricane Buster offered a mint, floral, and fruity bouquet. Next, lime and guava on the sip transitioned into rum, tropical, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yM0VC6Zej7XdZhBsqU0_AhUMT1ugQUciXPW80IUCSmQTSX2P40N51-2iCtmnPqexmLlhC4pdEiGIowLyeajrLHRN3Ck0qvMI_rQxnh1tUqiN9HpHU1UO8ZsY2iUVZ7Ibh6u2WUa2iOG9/s320/hurricanebust1002.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yM0VC6Zej7XdZhBsqU0_AhUMT1ugQUciXPW80IUCSmQTSX2P40N51-2iCtmnPqexmLlhC4pdEiGIowLyeajrLHRN3Ck0qvMI_rQxnh1tUqiN9HpHU1UO8ZsY2iUVZ7Ibh6u2WUa2iOG9/s800/hurricanebust1002.jpg", "comment_count": 0 }, { "title": "bronco", "url": "https://cocktailvirgin.blogspot.com/2015/08/bronco.html", "published": "2015-08-12T10:30:00.000-04:00", "updated": "2017-07-05T10:50:46.794-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "grenadine", "rum (white)", "vermouth (dry)" ], "ingredients": [ "3/4 Bacardi Rum (1 1/2 oz Privateer Silver)", "2 dash Dry Vermouth (3/4 oz Noilly Prat)", "2 dash Grenadine (3/8 oz)", "1 dash Picon (3/8 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 Bacardi Rum (1 1/2 oz Privateer Silver)\n2 dash Dry Vermouth (3/4 oz Noilly Prat)\n2 dash Grenadine (3/8 oz)\n1 dash Picon (3/8 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nLater that Wednesday night, I was in the mood for a nightcap and began flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Bronco. I was curious for it appeared like an abstraction of an\nEl Presidente\nwith the bitter orange and caramel Amer Picon in place of the better known classic's curaçao. Once prepared, the Bronco proffered a dark orange aroma with hints of pomegranate fruit. The pomegranate continued into the sip and mingled with the Picon's caramel note, and the swallow shared rum flavors with a bitter dark orange finish. Overall, the Bronco fell somewhere between the El Presidente as expected and a Rum Negroni.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0cTps8lef5L6z-DD6pLk4tMz8J9tBDM9cGnLlXKdW4y91Yt6BPtRCs_PYIhhb0RH99uEZgnvOQD36kiXraknVe6QBgqgOW5MMwLm568JcjBzb32Y7ax5RnKCF7UIb2kaXjUPx5VoB6Gw/s320/bronco1005.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0cTps8lef5L6z-DD6pLk4tMz8J9tBDM9cGnLlXKdW4y91Yt6BPtRCs_PYIhhb0RH99uEZgnvOQD36kiXraknVe6QBgqgOW5MMwLm568JcjBzb32Y7ax5RnKCF7UIb2kaXjUPx5VoB6Gw/s800/bronco1005.jpg", "comment_count": 0 }, { "title": "unique bird", "url": "https://cocktailvirgin.blogspot.com/2015/08/unique-bird.html", "published": "2015-08-13T10:29:00.001-04:00", "updated": "2017-07-05T10:50:14.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Connor O'Brien", "source": "Rumba", "year": null }, "categories": [ "chartreuse (yellow)", "lime juice", "pineapple syrup", "rum (white)" ], "ingredients": [ "2 oz Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)", "1/2 oz Lime Juice", "1/2 oz Pineapple Gomme Syrup (Pineapple Syrup)", "1/4 oz Yellow Chartreuse" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)\n1/2 oz Lime Juice\n1/2 oz Pineapple Gomme Syrup (Pineapple Syrup)\n1/4 oz Yellow Chartreuse\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I turned to Paul Clarke's\nThe Cocktail Chronicles\nfor a drink. One of the ones that I had on my short list was the Unique Bird by Connor O'Brien that he created at Rumba in Seattle. I was curious for it reminded me of Chris Danforth's rum and Yellow Chartreuse Jungle Bird riff,\nA Bird Called Rufus\n, and I wanted to see how this combination of ingredients worked out.\nThe Unique Bird offered grassy and pineapple aromas to the nose. While the sip was filled with lime and fruity notes from the pineapple, the swallow began with funky rum and ended with herbal accents and a light pineapple finish. Overall, it was more subtle and grassy and less bitter than the classic Jungle Bird and closer to a satisfying Daiquiri or\nDaisy de Santiago\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbe2n4tl6Ogg40eOdl8uYKKhv-gEa8FhtvZc6YZoCkX-Az_EI-cywkSK8Ij2Mu2PJzWli_q8nnJrCb1uxgNDT8y8Z5jgDrbl6msUyqxwEcX8lptXy3Ga3Ktao_tx25Gr-IFnbWBCTDmq1/s320/uniquebird1006.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbe2n4tl6Ogg40eOdl8uYKKhv-gEa8FhtvZc6YZoCkX-Az_EI-cywkSK8Ij2Mu2PJzWli_q8nnJrCb1uxgNDT8y8Z5jgDrbl6msUyqxwEcX8lptXy3Ga3Ktao_tx25Gr-IFnbWBCTDmq1/s800/uniquebird1006.jpg", "comment_count": 0 }, { "title": "yellow submarine", "url": "https://cocktailvirgin.blogspot.com/2015/08/yellow-submarine.html", "published": "2015-08-13T11:26:00.000-04:00", "updated": "2017-07-05T10:49:46.150-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Beachbum Berry's Remixed", "year": 2002 }, "categories": [ "creme de banane", "creme de cacao", "lemon juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/4 oz Crème de Banane (Giffard)", "1/4 oz Crème de Cacao (Marie Brizard)", "1/4 oz Simple Syrup", "1 1/2 oz Gold Virgin Island Rum (DonQ Gold)" ], "instructions": "Shake with ice and pour into a tall glass. Fill with ice and garnish with a pineapple chunk speared to a green cherry.", "body_text": "1 1/2 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/4 oz Crème de Banane (Giffard)\n1/4 oz Crème de Cacao (Marie Brizard)\n1/4 oz Simple Syrup\n1 1/2 oz Gold Virgin Island Rum (DonQ Gold)\nShake with ice and pour into a tall glass. Fill with ice and garnish with a pineapple chunk speared to a green cherry.\nTwo Fridays ago to continue on with the summer of Tiki, I reached for Beachbum Berry's\nRemixed\nafter I got home from my shift. There, I spotted the Yellow Submarine from around 2002 which intrigued Andrea with its banana and chocolate undertones. Once in the Tiki mug, the Yellow Submarine offered floral and mint aromas. Next, lemon and pineapple on the sip slid into rum, banana, more pineapple, and chocolate on the swallow. With the light touches of banana and chocolate and reasonably dry balance, the drink was more elegant than tawdry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WaRyOB4uUjU_Mza5fLMY4h7s8XzJVBzi4ApiM-LRHDxHaip9DJ5nCH-rDzMwxzYGp2rSrECqQgGYpKiFe7bet_8t-gvrmLtgSvY2JoHVE_Z8h7mo31RwVwtZws0gL1ESCaippgNbSlZj/s320/yellowsub1008.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WaRyOB4uUjU_Mza5fLMY4h7s8XzJVBzi4ApiM-LRHDxHaip9DJ5nCH-rDzMwxzYGp2rSrECqQgGYpKiFe7bet_8t-gvrmLtgSvY2JoHVE_Z8h7mo31RwVwtZws0gL1ESCaippgNbSlZj/s800/yellowsub1008.jpg", "comment_count": 0 }, { "title": ":: boston cocktail allstars - john mayer ::", "url": "https://cocktailvirgin.blogspot.com/2015/08/boston-cocktail-allstars-john-mayer.html", "published": "2015-08-14T09:00:00.000-04:00", "updated": "2017-07-05T10:48:34.346-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "john mayer", "source": "craigie on main", "year": null }, "categories": [ "*bostoncocktailallstars" ], "ingredients": [ "1." ], "instructions": null, "body_text": "For the sixth installment in the series of bartenders, past and present, who have helped to shape the Boston cocktail scene, I chose a bartender who we followed to three establishments, namely John Mayer. We met John at Craigie on Main in the summer of 2010, and followed him to Loyal 149 and Citizen Public House before he recently retired from the stick (save for guest appearances) to work for a liquor company. John's combination of hospitality, cocktail creativity, and curious drink names always led to a great bar experience. As for the cocktail names, he did live up to his\nOnTheBar\nprofile quote of \"If the drink is named after Texas, firearms, or sex toys, there's a good chance I created it.\" He also surprised and impressed me with his movie, literature, and music references. Without further ado, here is a five drink retrospective (with a few bonus allusions thrown in) to reflect on his Boston bartending contributions.\n1.\nLibretto\nOne of the things that John did at Craigie on Main is strengthen my interest in tequila and mezcal drinks, and it was hard to pick one of them to represent with the\nWilhelm Scream\nand the\nDegüello\nboth worthy of this spot. In terms of drink names, John apparently was not great at translating into Italian though for he picked the wrong word to name this libation for a librarian guest, yet he proudly kept his mistake. But flavorwise, it was no mistake; this combination of aged tequila, sweet vermouth, and chocolate bitters also had the interplays of the highs of elderflower liqueur balancing the lows of Cynar.\n2.\nThrow the Gun #2\nBesides agave spirits, John also showed off his mastery of gin while at Craigie. Getting the nod over the spiced and spicy (for being named after a sex toy issue)\nMagic Wand Malfunction\n(his wife is a sex-ed teacher) was a cinematic Flip called Throw the Gun #2 after the moment the bad guy runs out of bullets and discards his weapon and runs. Perhaps not a Flip since it contains a touch of citrus, and this citrus, creaminess, and gin did remind me of a Ramos until the nutty sherry and herbal amaro notes entered the swallow.\n3.\n2011 (Acquired Taste)\nAfter Craigie on Main, John took a position closer to his home in South Boston, namely as the bar manager for Local 149. One of my favorites that he created was a commentary on popular trends in mixology that he called an Acquired Taste before he changed it in 2013 to a tribute to the year 2011. Hints of mezcal smoke accented the pinch of salt-dampened combination of Campari and Bonal that were supported by nutty sherry. Overall, disparate ingredients lacking a base spirits came together to play off of each other in a sort of a Negroni format.\n4.\nFace for Radio\nSometimes delicious drinks look rather ugly, and John Mayer's submission to the Bacardi Competition in 2013 was definitely in that category. Therefore, he ran with it and gave this one an amusing name, a Face for Radio. Orgeat will often do that, and this is why opaque and colorful mugs are often used to serve Tiki drinks (see the notes from the\nBrains and Booze\ntalk for an explanation). With Becherovka, lime, and cinnamon honey syrup rounding out this drink, it came across like a cinnamon and clove spiced Mai Tai variation.\n5.\n11 + 2 / 12 + 1\nWith a good few years of tenure at Local 149, John moved on to the Citizen Public House. The curiously named 11 + 2 / 12 + 1 was the last drink that he made for me back in early 2014; I later asked John to explain the riddle, and he noted that both sides have the same 13 letters in them in different orders. The drink got even more curious as it was equal parts Green Chartreuse and Zucca that were accented by grapefruit bitters and twist oils. Overall, there was a lot of elegance and complexity in this seeming simplicity.\nOne of the drinks that I wanted to feature was part of a duo that John served to me called the\nLove in an Elevator\n. This combination of dark rum, oloroso sherry, Benedictine, and Punt e Mes was rather delightful; however, it was created by his coworker at the time Matt Whitney. While I was sipping this cold libation towards the end of June, John took out a pair of Blue Blazer mugs and started to work on the drink across the bar. I commented to my wife that someone was silly enough to order a Blue Blazer on a hot, almost summer evening. After putting on the show pouring the flaming drink back and forth including igniting a pair of lemon oil puffs from twists, he then set the drink in front of me. At that moment, I realized that I was the silly fool getting a hot drink on a warm evening. John's companion piece the\nDeath in a Doublewide\nwas inspired by the Diamondback, but he could not get it to work chilled, so it was suggested that he go warm. I think that this moment captures the cinematic absurdity that made sitting at John's bar such a treat. John was recently guest bartending at the Hawthorne for their Swizzle Sundays albeit on a night I was also working, so chances are that I have not had the last drink from this Boston Cocktail Allstar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkNaLr24C0qI_IJoyoHJ7MB_r2wpU5fasDxnJOpOr4Bpvmvv3ZxUKUcK68RH-BtsjNzqcwrIGkPhrGiVHrBEEBZJXU2ekhlpUX1XwFCpzDx7nrPPNNJjHTNzIvGi3h0iz7KBDHBoOaUH-/s320/johnmayer_coco.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg319cnbYqbm-oNLTvDfdXC0Ejav-PBoLkbTjgcUNWmEitDkSrM_Az9sWRZgKz0aUH9amfk-O_ivnTVNd-DndlBHkytBrgZaaDYyye9u7bAolrS3LdW8c_2RPl27eThPibzGK_unG9n3N_c/s320/libretto555.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcLx2jsIWar8qN_atpIxIsweODlaG425f8fPfbJO2HJPR2TK1h1oBbTGQKIBg5JtpXTHVnn_Pq0XBi6bdkz5f4C6MVWS_4S4KmC8KSO86XS0CDhN24FUabfeRFwwCRskto3Oyaieqbplm/s320/the2011_1217.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkNaLr24C0qI_IJoyoHJ7MB_r2wpU5fasDxnJOpOr4Bpvmvv3ZxUKUcK68RH-BtsjNzqcwrIGkPhrGiVHrBEEBZJXU2ekhlpUX1XwFCpzDx7nrPPNNJjHTNzIvGi3h0iz7KBDHBoOaUH-/s800/johnmayer_coco.jpg", "comment_count": 0 }, { "title": "bamboo punch", "url": "https://cocktailvirgin.blogspot.com/2015/08/bamboo-punch.html", "published": "2015-08-14T11:56:00.002-04:00", "updated": "2017-07-05T10:41:48.701-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's Rum Cookery and Drinkery", "year": 1974 }, "categories": [ "bitters (Peychaud's)", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Trader Vic Light Puerto Rican Rum (Caliche)", "1 1/4 oz Trader Vic Mai Tai Rum (1 oz Appleton V/X, 1/4 oz Wray & Nephew)" ], "instructions": "Blend with 1/2 scoop of ice (shake with ice and strain). Serve in a Bamboo Cup filled with ice to fill. Decorate with mint and a fruit stick.", "body_text": "1 oz Trader Vic Light Puerto Rican Rum (Caliche)\n1 1/4 oz Trader Vic Mai Tai Rum (1 oz Appleton V/X, 1/4 oz Wray & Nephew)\nJuice of 1 Lime (1/2 oz)\n2 dash Peychaud's Bitters\n1/2 oz Passion Fruit Nectar (1/2 oz Passion Fruit Syrup)\n1 dash Rock Candy Syrup (none, as included in PF Syrup above)\nBlend with 1/2 scoop of ice (shake with ice and strain). Serve in a Bamboo Cup filled with ice to fill. Decorate with mint and a fruit stick.\nTwo Saturdays ago, I turned to Trader Vic's\nRum Cookery and Drinkery\nfrom 1974 and spotted the Bamboo Punch. The combination of lime, passion fruit, and bitters reminded me of the gin-based\nTanglin Club\n, so I was willing to give this one a try. Well, after I adapted the passion fruit nectar and rock candy syrup to passion fruit syrup and interpreted the Trader Vic packaged rums to ingredients found on my shelves. Once built, the garnishes I added to the Bamboo Punch donated a peppery and mint spice aroma. On the palate, lime and passion fruit on the sip gave way to funky rums on the swallow with a dry anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-tlTCzVqpCgW9m7f74GbXAX3BAV1YI1w9Z2ID8_7rj_TD9tQCE4U11e6GgUSnvBSNUoe48h4XCCxlivtROVanxr12Bx_kRhWxk-Jf8W9HFRZLmJlFuBYjuQnpqscRhqffYq4AKp86vqs/s320/bamboopunch1009.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-tlTCzVqpCgW9m7f74GbXAX3BAV1YI1w9Z2ID8_7rj_TD9tQCE4U11e6GgUSnvBSNUoe48h4XCCxlivtROVanxr12Bx_kRhWxk-Jf8W9HFRZLmJlFuBYjuQnpqscRhqffYq4AKp86vqs/s800/bamboopunch1009.jpg", "comment_count": 0 }, { "title": "hopping through the frothy waves", "url": "https://cocktailvirgin.blogspot.com/2015/08/hopping-through-frothy-waves.html", "published": "2015-08-15T09:00:00.000-04:00", "updated": "2017-07-05T10:41:14.577-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "lemon juice", "passion fruit syrup", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Chinaco Blanco Tequila", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Passion Fruit Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake for 5 seconds with two ice cubes (a/k/a the Tiki shake) and strain into a tall glass. Fill with crushed ice and add a straw. Garnish with a mint sprig and either a paper parasol or 2-3 dashes of Peychaud's Bitters (or both).", "body_text": "1 1/2 oz Chinaco Blanco Tequila\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Passion Fruit Syrup\n1/2 oz Lemon Juice\nShake for 5 seconds with two ice cubes (a/k/a the Tiki shake) and strain into a tall glass. Fill with crushed ice and add a straw. Garnish with a mint sprig and either a paper parasol or 2-3 dashes of Peychaud's Bitters (or both).\nTwo Sundays ago, Loyal Nine held a Lewis Carroll \"\nThe Walrus & The Carpenter\n\"-themed event and I created a six drink cocktail list named after lines from the narrative poem. One of my ideas was a tequila-based\nHurricane\nriff that got named after the line \"Hopping through the frothy waves\" and subtitled on the menu as \"A Hurricane coming off the Gulf of Mexico.\" I first tried it with lime juice to complement the tequila better but it ended up distracting from the passion fruit, so the original's lemon was the correct answer. To lighten, sweeten, and add light herbal notes to the profile, I opted for a bit of Dolin Blanc Vermouth. We had plenty of paper parasols for the party, but once this drink was bumped to the regular cocktail menu, we swapped it for a Peychaud's Bitters garnish to add some color and intrigue to the top of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh507iK2B02xkRaDqNmKkouvC9O7pVesrtr22vq7SYQ5XKXtp81KgW6fR0VneJkr-sWQGpJ6jmxTQk1-_gmBr9Jf1CjgprkFpiJOspLdUNZGhIWW9auz8wFM0Dy2B9c4D1bI2sBDiMxIDPc/s320/frothywaves.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh507iK2B02xkRaDqNmKkouvC9O7pVesrtr22vq7SYQ5XKXtp81KgW6fR0VneJkr-sWQGpJ6jmxTQk1-_gmBr9Jf1CjgprkFpiJOspLdUNZGhIWW9auz8wFM0Dy2B9c4D1bI2sBDiMxIDPc/s800/frothywaves.jpg", "comment_count": 0 }, { "title": "shining on the sea", "url": "https://cocktailvirgin.blogspot.com/2015/08/shining-on-sea.html", "published": "2015-08-15T12:00:00.000-04:00", "updated": "2017-07-05T10:40:34.174-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "lime juice", "rum (white)", "tea" ], "ingredients": [ "2 oz Privateer Silver Rum", "1/2 oz Green Tea Syrup (*)", "1/2 oz Lime Juice", "1 barspoon Guava Paste" ], "instructions": "Shake without ice to integrate the guava paste (**), add ice and shake again. Strain into a cocktail glass and garnish with a sun-shaped lemon or orange twist. Garnish cut out with a bento box vegetable cutter, but knife-work will do just fine. Dry shake to get the guava resuspended, shake with ice, and strain rocks glass. Top with cubed ice and garnish with freshly grated nutmeg. For service, all but the juice are batched, such that a 3 oz dispense of the shaken batch and 3/4 oz lime juice speeds up the process.", "body_text": "2 oz Privateer Silver Rum\n1/2 oz Green Tea Syrup (*)\n1/2 oz Lime Juice\n1 barspoon Guava Paste\nShake without ice to integrate the guava paste (**), add ice and shake again. Strain into a cocktail glass and garnish with a sun-shaped lemon or orange twist. Garnish cut out with a bento box vegetable cutter, but knife-work will do just fine.\n(*) Strong steep mixed with an equal part of sugar.\n(**) With heavily pectinized \"block\" guava jelly, heat with an equal part of boiling water to dissolve.\nAnother drink that I created for Loyal Nine's The Walrus and The Carpenter party was one inspired by the\nWest Indies Punch\nfrom Trader Vic's 1946\nBook of Food & Drink\n. Stripping one of the two rums in that punch as well as the brandy and Madeira, I was left with something closer to a Daiquiri variation. For a name, I opted for the poem's line \"Shining on the Sea,\" and to support that I garnished with a floated lemon sun-shaped twist, and I later switched to an orange one for better contrast. I had been thinking of the West Indies Punch as I wanted to put a classic on the regular menu for it contains three Colonial boozes -- brandy, rum, and Madeira -- all in one! Here is how I pared down that drink:\nWest Indies Punch\n• 3/4 oz Smith & Cross Rum\n• 3/4 oz Lustau Brandy\n• 3/4 oz Blandy's 5 Year Malmsey Madeira\n• 3/4 oz Green Tea Syrup\n• 3/4 oz Lime Juice\n• 1 heaping barspoon Guava Paste\nDry shake to get the guava resuspended, shake with ice, and strain rocks glass. Top with cubed ice and garnish with freshly grated nutmeg. For service, all but the juice are batched, such that a 3 oz dispense of the shaken batch and 3/4 oz lime juice speeds up the process.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAPR7Lky6M7vljQcvU4SxfXztQFUFHeEWb0CFtCqfJxL5nF4Ivl0_ykE89dNqgq2dsTTIttsC2NijFlrePHzI4OaawNuHjLzpPH0ybmHu1vg9ffBRhJNN07gErWlJzaqJgzxOOVdsUqPW/s320/shiningsea.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWgYkZ_pnevwYChyj3ZwUblDoZMQtwf6B8stAIK60bPeEUxBDjEnN02V9TRduKosCGg-Ka5BLLtQurk8bH7knNWZtulb0IsdIpem6mcixG7_sHzTUpTB_JJsJx3yH7yllOyydMjPT1PWL/s320/westindies.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAPR7Lky6M7vljQcvU4SxfXztQFUFHeEWb0CFtCqfJxL5nF4Ivl0_ykE89dNqgq2dsTTIttsC2NijFlrePHzI4OaawNuHjLzpPH0ybmHu1vg9ffBRhJNN07gErWlJzaqJgzxOOVdsUqPW/s800/shiningsea.jpg", "comment_count": 0 }, { "title": "no birds to fly", "url": "https://cocktailvirgin.blogspot.com/2015/08/no-birds-to-fly.html", "published": "2015-08-16T09:00:00.000-04:00", "updated": "2017-07-05T10:39:36.575-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "amaro", "lemon juice", "pimm's no. 1", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "1/2 oz Zucca Rabarbaro Amaro", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Collins glass with 2 oz soda water. Top with ice, garnish with a lemon twist, and add a straw.", "body_text": "1 1/2 oz Pimm's No. 1\n1/2 oz Zucca Rabarbaro Amaro\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a Collins glass with 2 oz soda water. Top with ice, garnish with a lemon twist, and add a straw.\nFor Loyal Nine's The Walrus and The Carpenter event's cocktail menu, I wanted to do a riff on a Pimm's Cup and figured that I could substitute an herbal liqueur for the cucumber or borage element that makes the drink sing. While I have never had Pimm's No. 1 and Zucca together, I knew that Zucca paired with strawberry notes (which also appear in Pimm's) as well as lemon juice in the\nKing Vittorio's Cobbler\n. For a drink name, I selected from the narrative poem No Birds to Fly which seemed just surreal enough out of context to work; it does not hurt that there is a Lewis Carroll-inspired song by the Virgin Prunes with that name either.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjfqBxVAHbz1VWm_6kXl0MHcn7lg8PlZltd2TIsVbfpY09vAzjX4ZKleZUN7eikfDlWbm5FciD7UMrfAwXR76WAcqlAOKr24NuCB8bA9TDU7iPSOoe2uAuTJ-Et43l9-Dt-7lu9YjRSQa/s320/nobirdstofly.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjfqBxVAHbz1VWm_6kXl0MHcn7lg8PlZltd2TIsVbfpY09vAzjX4ZKleZUN7eikfDlWbm5FciD7UMrfAwXR76WAcqlAOKr24NuCB8bA9TDU7iPSOoe2uAuTJ-Et43l9-Dt-7lu9YjRSQa/s800/nobirdstofly.jpg", "comment_count": 0 }, { "title": "of shoes and ships", "url": "https://cocktailvirgin.blogspot.com/2015/08/of-shoes-and-ships.html", "published": "2015-08-16T11:00:00.000-04:00", "updated": "2017-07-05T10:39:09.480-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "aperol", "bitters (Angostura)", "creole shrub", "gin", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distillers Greylock Gin", "1/2 oz Creole Shrubb", "1/2 oz Aperol", "1/2 oz Lime Juice", "1/4 oz Simple Syrup (optional)", "2 dash Angostura Bitters" ], "instructions": "Build in a tall glass, add crushed ice, and swizzle to mix and chill. Top with crushed ice, garnish with a mint sprig and freshly grated nutmeg, and add a straw.", "body_text": "1 1/2 oz Berkshire Mountain Distillers Greylock Gin\n1/2 oz Creole Shrubb\n1/2 oz Aperol\n1/2 oz Lime Juice\n1/4 oz Simple Syrup (optional)\n2 dash Angostura Bitters\nBuild in a tall glass, add crushed ice, and swizzle to mix and chill. Top with crushed ice, garnish with a mint sprig and freshly grated nutmeg, and add a straw.\nFor Loyal Nine's The Walrus and The Carpenter event, I wanted to riff on the swizzled Pegu Club as that I had made before. To the grapefruit notes that are generated in the classic by orange liqueur, lime, and Angostura Bitters, I added to the bitter fruit complexity with some Aperol. In retrospect, this appears to be approaching the flavor profile of Paul Harrington's\nJasmine\n, but I was not considering that drink at the time. With the British naval history of the Pegu Club in Burma, the poem line \"Of Shoes and Ships\" seemed appropriate. With all of the ice melt, I ended up adding a touch of simple syrup to modify it from how I would balance the shaken version of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7KYcc9VgkVx-1Jk_HnIQtbQCLNpzZbotJOWoM3Khk1nukeqPAZeanB7rtRufit39fIzK35Pq8w8v7yaqRDLybmMHfakiDPp-q9MDE2lPslP_L2m_3lRedUjc-RRMxnpkIyserBgAaieD/s320/ofshoesships.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7KYcc9VgkVx-1Jk_HnIQtbQCLNpzZbotJOWoM3Khk1nukeqPAZeanB7rtRufit39fIzK35Pq8w8v7yaqRDLybmMHfakiDPp-q9MDE2lPslP_L2m_3lRedUjc-RRMxnpkIyserBgAaieD/s800/ofshoesships.jpg", "comment_count": 0 }, { "title": "hop riot", "url": "https://cocktailvirgin.blogspot.com/2015/08/hop-riot.html", "published": "2015-08-17T12:32:00.000-04:00", "updated": "2017-07-05T10:38:37.725-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Felicia Grossi", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "aperol", "chartreuse (yellow)", "gin", "lemon juice" ], "ingredients": [ "1 oz Oxley Gin", "3/4 oz Yellow Chartreuse", "3/4 oz Aperol", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass. Garnish with 2-3 spritz of hop tincture. Perhaps Bittermens Hopped Grapefruit Bitters could sub here in a pinch.", "body_text": "1 oz Oxley Gin\n3/4 oz Yellow Chartreuse\n3/4 oz Aperol\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass. Garnish with 2-3 spritz of hop tincture. Perhaps Bittermens Hopped Grapefruit Bitters could sub here in a pinch.\nAfter the Loyal Nine The Walrus and The Carpenter event, I had the latter part of the night off so I ventured over to Eastern Standard with Andrea. For a first drink, I asked bartender Tom Mahne for the Hop Riot. The ingredients save for the hops seemed like a gin and lemon for mezcal and lime variation on the\nNaked and Famous\n, and Tom described how bartender Felicia Grossi created this drink using Citra and Sorachi Ace hops as an accent.\nThe Hop Riot began with an herbal almost celery aroma that I attribute to the Sorachi Ace hops. Next, honey, rhubarb, and lemon on the sip gave way to juniper and bitter orange on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJ14YJqqT7fGa99UHfMJvhDsyPGzksF2SNYgl6-7GWdO2YfoJGebdWXnzXCL7BTbIfQVRkM9Qraujb6pCKRXjfQcoUci9Ey3QE4A1OGLIt0L01Jgx_wotvW1Vb9BLKXHgYr7MDor0In0i/s320/hopriot1012.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJ14YJqqT7fGa99UHfMJvhDsyPGzksF2SNYgl6-7GWdO2YfoJGebdWXnzXCL7BTbIfQVRkM9Qraujb6pCKRXjfQcoUci9Ey3QE4A1OGLIt0L01Jgx_wotvW1Vb9BLKXHgYr7MDor0In0i/s800/hopriot1012.jpg", "comment_count": 0 }, { "title": "flip cup", "url": "https://cocktailvirgin.blogspot.com/2015/08/flip-cup.html", "published": "2015-08-17T13:31:00.003-04:00", "updated": "2017-07-05T10:37:13.540-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Tom Mahne", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "beer", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a tall glass with ice. Top with 2-3 oz Newburyport Belgian-style Wit Beer. Garnish with a cucumber slice and add a straw.", "body_text": "1 1/2 oz Pimm's No. 1\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a tall glass with ice. Top with 2-3 oz Newburyport Belgian-style Wit Beer. Garnish with a cucumber slice and add a straw.\nAt Eastern Standard, Andrea asked bartender Tom Mahne for the Flip Cup which was their Pimm's Cup variation. Instead of ginger ale or lemon-lime soda, this version called for beer as the carbonation akin to the\nSomerville Cup\n. Their beer choice was a Belgian white; while the menu said Blanche de Bruxelles, we were definitely not disappointed when local Newburyport's Plum Island wit beer was used in its place.\nOnce mixed, it offered a cucumber and malty aroma. Next, the sip offered lemon, berry, and malt, and the swallow shared tart and sour lemon grain notes from the beer. Overall, the sourness of the beer worked well with the citrus component in the drink like it did in the\nPrison Nickname\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0z6py04Ni3fTc04CTh7fmaFOtruBKk8YsTdKgZSfI3Gv1iY7Y-SOVygBauXkCFEgGo71-YqTmkX8vLvGV9tOLBzz3d1rLSHZgn15-3AF5LGSQqie-gjX9mQpnc5wlXMOCPztHvPBbtyR/s320/flipcup1011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0z6py04Ni3fTc04CTh7fmaFOtruBKk8YsTdKgZSfI3Gv1iY7Y-SOVygBauXkCFEgGo71-YqTmkX8vLvGV9tOLBzz3d1rLSHZgn15-3AF5LGSQqie-gjX9mQpnc5wlXMOCPztHvPBbtyR/s800/flipcup1011.jpg", "comment_count": 0 }, { "title": "don's special daiquiri", "url": "https://cocktailvirgin.blogspot.com/2015/08/dons-special-daiquiri.html", "published": "2015-08-18T15:45:00.000-04:00", "updated": "2017-07-05T10:36:38.047-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Don the Beachcomber", "source": "Beachbum Berry's Remixed", "year": 1934 }, "categories": [ "honey", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Gold Jamaican Rum (7/8oz Appleton V/X, 1/8oz Smith & Cross)", "1/2 oz Puerto Rican Rum (Caliche)", "1/2 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Gold Jamaican Rum (7/8oz Appleton V/X, 1/8oz Smith & Cross)\n1/2 oz Puerto Rican Rum (Caliche)\n1/2 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nThree Mondays ago, I turned to Beachbum Berry's\nRemixed\nfor my nightcap. There, I spotted the Don's Special Daiquiri which was the 1970s version of Don the Beachcomber's 1934 Mona Daiquiri. With a rum blend and both honey and passion fruit syrups as the sweeteners, it definitely intrigued me. Once in a glass, the Daiquiri offered rum, passion fruit, and floral aromas. Next, lime and passion fruit on the sip led into funky rums, tropical flavors, and floral notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgYjWIW4CYoDdRy6NFXAZg63hBHvr5VDHiI0IvEt3E12Z2Enrcrz8ibjQSI-YkYuOKBP1oBROiK07geEzNzqq9PbmKiVFZttsPQSiKQTCFj74H59cmJd9HQCtKgZKwHfYvUuMVkhgqqt7/s320/donspecialdaq1014.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgYjWIW4CYoDdRy6NFXAZg63hBHvr5VDHiI0IvEt3E12Z2Enrcrz8ibjQSI-YkYuOKBP1oBROiK07geEzNzqq9PbmKiVFZttsPQSiKQTCFj74H59cmJd9HQCtKgZKwHfYvUuMVkhgqqt7/s800/donspecialdaq1014.jpg", "comment_count": 0 }, { "title": "kiliki cooler", "url": "https://cocktailvirgin.blogspot.com/2015/08/kiliki-cooler.html", "published": "2015-08-18T15:57:00.000-04:00", "updated": "2017-07-05T10:36:08.932-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Christie \"Tiki Kiliki\" White", "source": "Florida Hukilau convention", "year": 2006 }, "categories": [ "lime juice", "orange juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Orange Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Coffee Syrup (see inset below)", "2 oz Appleton V/X Rum" ], "instructions": "Shake with ice and pour into a double old fashioned glass. Garnish with lime, orange, and pineapple slices (orange wheel and mint sprigs here).", "body_text": "1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Orange Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Coffee Syrup (see inset below)\n2 oz Appleton V/X Rum\nShake with ice and pour into a double old fashioned glass. Garnish with lime, orange, and pineapple slices (orange wheel and mint sprigs here).\nTwo Tuesdays ago, I finally had everything in order to make the Kiliki Cooler. The recipe in Beachbum Berry's\nRemixed\nalways attracted me, but I did not have coffee syrup in house. Finally, I got tired of having this drink mock me, and I followed the syrup-making directions in\nRemixed\n(although I could have purchased some as well) as such:\nCoffee Syrup\n• 2 oz Medium Roast Coffee Beans, cracked\n• 4 oz Brandy (used rum instead)\n• 3 oz Brown Sugar\n• 3 oz Water\nSteep the coffee beans in the spirit for 3-4 days and then strain. Make a syrup with the brown sugar and water. Combine. Note: this is a four-fold scale down from the book's recipe.\nThe Cooler itself was created in 2006 for the Florida Hukilau convention, and it was named after convention host Christie \"Tiki Kiliki\" White. When all the pieces came together, the Kiliki Cooler proffered an orange, mint, and coffee aroma. On the palate, the sip presented roasted notes accented by the lime's crispness, and the swallow gave forth rum, pineapple, and coffee flavors with passion fruit notes and lime tartness on the finish. In retrospect, utilizing a decent coffee liqueur would have worked just as well here, but I am glad that I followed the recipe as close as I could the first time through.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6trYpDO54dbHsaXd74vvDGfXBBSrKrEHb_jhZJLGAvyEo8gxuTya1L55-NUnDxx74XzI2QZUgloLON4p2m-b_i1o4JJiwOtHq9uZcDqzfZmRjw8hyphenhyphenUEG4xQvAl2U9E6FZa6GaBmVh-UZf/s320/kilikicooler1017.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6trYpDO54dbHsaXd74vvDGfXBBSrKrEHb_jhZJLGAvyEo8gxuTya1L55-NUnDxx74XzI2QZUgloLON4p2m-b_i1o4JJiwOtHq9uZcDqzfZmRjw8hyphenhyphenUEG4xQvAl2U9E6FZa6GaBmVh-UZf/s800/kilikicooler1017.jpg", "comment_count": 0 }, { "title": "aku-aku gold cup", "url": "https://cocktailvirgin.blogspot.com/2015/08/aku-aku-gold-cup.html", "published": "2015-08-19T14:12:00.000-04:00", "updated": "2017-07-05T10:35:32.805-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Aku-Aku restaurant", "year": 1960 }, "categories": [ "falernum", "lemon juice", "rum", "sugar" ], "ingredients": [ "3/4 oz Lemon Juice", "1 tsp Sugar", "1/2 oz Falernum (BG Reynolds)", "1/2 oz Myers' Rum (Gosling's)", "1 oz Light Puerto Rican Rum (Caliche)" ], "instructions": null, "body_text": "3/4 oz Lemon Juice\n1 tsp Sugar\n1/2 oz Falernum (BG Reynolds)\n1/2 oz Myers' Rum (Gosling's)\n1 oz Light Puerto Rican Rum (Caliche)\nDissolve sugar in lemon juice. Shake with ice and strain into a coupe glass with a \"Spanish Comb\" ice shell.\nA few Wednesday nights ago, I got home from my shift at work and picked up Beachbum Berry's\nSippin' Safari\n. There, I spotted the Aku-Aku Gold Cup and decided to take on the late night arts and crafts challenge of making an ice shell. After crushing up ice in a Lewis Bag with a mallet, I tried a few approaches. Beachbum Berry recommends building the comb in a coupe glass and nudging the shell over to continue building it; I was able to make the initial shell but separating it from the glass seemed futile with out running hot water along the outside. What did work was a tip that Andrea had pointed out to me perhaps on\nSeriousEats\nby making it in a hand juicer. One of my two squeeze juicers seemed to make a decent shape after freezing and freeing it from the press. From there, I placed the curved ice disk along the side of a coupe glass and built out the base of the shell with another round of crushed ice before placing it in the freezer for a final harden.\nThis Gold Cup variation was created at the Aku-Aku restaurant in Las Vegas' Stardust Hotel circa the 1960s. Once fully built, the Aku-Aku Gold Cup shared lemon and dark rum aromas underneath the mint and floral notes from the garnishes I added. Soon, honeyed citrus and caramel flavors filled the sip, and the swallow offered dark rum notes spiced by ginger and clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4JRz1dIHu_90BRS_zQ-30W0PCjzuCKqZsagzxw5P8iwb3lr8pnzB-uH1tGD9ITpqYyIzasKmT6U1hi28T3OgP2nntop84SXi45tBVKAZy4ftpNEkILWcZTYUHzTu3CYCVKOyIZ0gnyq-/s320/akuakugold1019.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4JRz1dIHu_90BRS_zQ-30W0PCjzuCKqZsagzxw5P8iwb3lr8pnzB-uH1tGD9ITpqYyIzasKmT6U1hi28T3OgP2nntop84SXi45tBVKAZy4ftpNEkILWcZTYUHzTu3CYCVKOyIZ0gnyq-/s800/akuakugold1019.jpg", "comment_count": 0 }, { "title": "gin fizz tropical", "url": "https://cocktailvirgin.blogspot.com/2015/08/gin-fizz-tropical.html", "published": "2015-08-19T15:14:00.000-04:00", "updated": "2017-07-05T10:34:57.670-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "egg white", "gin", "lime juice", "orgeat", "pineapple syrup", "soda" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo C) was picked by me, Frederic, of the CocktailVirgin blog. There was a lot of chatter about what to do for the 100th event starting once the 90th Mixology Monday rolled around last autumn. Moreover, when I was trying to fill out the event schedule, I had a few bloggers who felt the pressure to do the right thing for the ten-of-tens was too great and thus refused. The beginnings of an idea of what to do came to me while at Tales of the Cocktail as I was preparing to\ninterview\nPaul Clarke about his book\nThe Cocktail Chronicles\n, but it did not fully gel until after I had transcribed and edited the interview and began tweeting about it. The concept of simplicity, elegance, and timelessness rang out as a good way to describe which drinks had lasting ability. Unfortunately, most bartenders these days when creating new recipes feel that the simple drinks have all been done so they add bonus ingredients or believe that recipes are not as interesting without a few extra bitters and liqueurs. So for MxMo C, I figured C was for Cookie, Cocktail, and um... Chronicles -- yes, the Cocktail Chronicles: the blog that started Paul going as a cocktail writer and later as the founder of this monthly event. And also the title of his book.\nI explained the concept in the\nannouncement post\n, \"But what does Mixology Monday Cocktail Chronicles' mean? I figured that we should look to Paul's magnum opus and digest the theme of it all -- what is timeless (or potentially timeless) and elegant in its simplicity. Paul commented in his interview, '[it]'s wonderful to see that level of creativity but simplicity is going to be the glue that continues to hold interest in the cocktail together. The moment that we make cocktails too difficult or too inaccessible to the average guest, the average consumer, then we start losing people.' Paul does support a minor tweak of a major classic as well as dusting off a lesser known vintage recipe like the Creole Contentment; in addition, proto-classics like the Chartreuse Swizzle and the Penicillin intrigue him for their potential to be remembered twenty years from now. Moreover, he is a big fan of the story when there is one whether about a somewhat novel ingredient like a quinquina, the bartender making it, or the history behind a cocktail or the bar from which it originated. Indeed, I quoted Paul as saying, 'If I write about these and manage to make them boring, then I have done an incredible disservice. So I feel an incredible obligation not only to the drinks themselves, but to the bartenders who created them, and also to the heritage of cocktail writing to try to elevate it.'\"\nSo last night I delved into Paul's book again and found the list I had made for myself of drinks to make. One that called out to me was the Gin Fizz Tropical that was first written about by Charles H. Baker\nThe Gentleman's Companion:Around the World with Jigger, Beaker and Flask\n. Baker was introduced to this recipe in Manila by the head of the Philipine Island's Tourist Association during their dugout canoe trip down the Pagsanjan River rapids, and he described it as \"an affair based on the New Orleans Fizz background but using pineapple syrup... instead of sugar, and juice from... green limes instead of lemon.\" Instead of Baker's abstract recipe, Paul cited one from Erik Adkins, a bartender in San Francisco that helped to make workable recipes out of Baker's text. Adkins opted away from the cream in a New Orleans Fizz and chose to bolster the tropical notes with orgeat. He did keep Baker's garnish of \"fresh green mint... a few tender leaves, recently broken off and stuck in a round and fragrant rosette right under the drinker's nose. Don't use a straw; the closer the mint comes the nicer\"; however, he upped the ante by putting the mint in a thin lime wheel floated on top. The recipe is as follows:\nGin Fizz Tropical\n• 2 oz Plymouth Gin (Seagram's)\n• 1 oz Lime Juice\n• 1/2 oz Orgeat (BG Reynolds)\n• 1/2 oz Pineapple Gomme Syrup (Housemade pineapple syrup)\n• 1/2 oz Egg White (1 whole Egg White)\nShake once without ice and once with. Strain into a Fizz glass (here, 7 1/2 oz size) containing 1 oz soda water. Garnish with a thin lime wheel with a mint tip inserted.\nOnce prepared, the garnish offered lime and mint aromas right under our noses. A creamy carbonated lime-flavored sip gave way to a gin-driven swallow with tropical notes from the pineapple and orgeat. While perhaps not as timeless as a Ramos Gin Fizz, this variation was just as enjoyable and with a more exotic story than one of a line of overworked shaker-boys cursing yet another hot, un-air conditioned brunch shift at the base of the Mississippi. Since I plucked this recipe straight from Paul's book, I cannot see why he would object to me choosing it to represent this Clarkean theme.\nAlas, I will not give thanks to the host for running the theme -- perhaps because it would be a little weird to thank myself and perhaps unthanks is more appropriate for it is not my first time this season. But I will give thanks to \"Poppa\" Clarke for starting this event back in April of 2006, to all of the previous 99 hosts (I guess I am thanking myself here after all), and to all of the participants of this event and the previous ones. Without all of you, this event would have ended (or never started) long ago. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpYGhmzJ6GPFCsQ9Bccb0ka6-YsYHzE-GOOp_sErGnk280USFjTwEy_cQEu7s-NS6W87STXTVpL-6q3Uvlqabem1A5_8rij1wy-UhHNx5VVyGWcDC4dhofs0VLCmTVLzMmBCnVaLkkZR7/s320/mxmo_c_logo250.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt1V01Rq7VvCoss7Mw_MDD5csFVL7MM-zZhq5u1nZj4h70vYSLMA0LPLQBSlApKUXZEcDxo0wMGVQwoo8P7x34BIy6DzwYLhNsWivwovyJXtA_zNADxSmEuaIjLtBTVQ6Ebj6qMXgGPOA/s320/ginfizztropical1050.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbrG8yjAtY4uTP-l8IdZ7pO5jXNGImqWDzzJw5NP28KvgkEk-GmFVVQ0cj7zYvKzD5Unv1Bd37Br-nZKkuiXufeaC8u83-k1XAvQ2HCMudl9RYs22hYplQdVT9j7zJANbsrIX17-NoWxw/s320/paulclarke_fredyarm.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1614273960" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpYGhmzJ6GPFCsQ9Bccb0ka6-YsYHzE-GOOp_sErGnk280USFjTwEy_cQEu7s-NS6W87STXTVpL-6q3Uvlqabem1A5_8rij1wy-UhHNx5VVyGWcDC4dhofs0VLCmTVLzMmBCnVaLkkZR7/s800/mxmo_c_logo250.jpg", "comment_count": 0 }, { "title": "river queen", "url": "https://cocktailvirgin.blogspot.com/2015/08/river-queen.html", "published": "2015-08-20T12:22:00.002-04:00", "updated": "2025-08-08T12:06:50.268-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "frogmore" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Alex Homans", "source": "The Frogmore", "year": null }, "categories": [ "#frogmore", "campari", "lemon juice", "pimm's no. 1", "simple syrup (ginger)", "soda" ], "ingredients": [ "1 1/2 oz Cucumber-infused Pimm's No. 1 (*)", "1/2 oz Ginger Syrup", "1/2 oz Campari", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice. Top with soda water and add a straw.", "body_text": "1 1/2 oz Cucumber-infused Pimm's No. 1 (*)\n1/2 oz Ginger Syrup\n1/2 oz Campari\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass filled with ice. Top with soda water and add a straw.\n(*) Infuse 1 cucumber (sliced) into 1 bottle of Pimm's for 12 hours. Strain.\nTwo Thursdays ago, after celebrating a belated birthday dinner at VeeVee in Jamaica Plain, we traveled down Centre Street to The Frogmore for a second dessert and a round of cocktails. For a drink, Andrea asked for the River Queen which was their Pimm's Cup variation. Bar manager Alex Homans later came by to talk about their program and how they are using creativity to make the most of their cordials license, as well as to explain how they make their cucumber-infused Pimm's for this drink he created.\nThe River Queen offered a fruity herbal aroma that transitioned into a watermelon and berry sip. The swallow offered the cucumber and Campari flavors with a hint of ginger on the finish. Two pairings here stood out: the first was the more obvious one of how cucumber and Pimm's play well together, and the second was how ginger worked with the Campari to bring about an elegant bittersweet spiciness on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3EL_RYtlPHFCHFG4VztqinsxZzI7rggsniQTKLkN-QiHn7k9yrfBSGVpTR-Qqz1X7yZS-iy3Ao4JQVF-Zgw-AjudJUPzE4oJW7Ezolc7QMXpIv6pNtNz8NgxGokRqap6uYbbrJH7T9IN/s320/riverqueen1020.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3EL_RYtlPHFCHFG4VztqinsxZzI7rggsniQTKLkN-QiHn7k9yrfBSGVpTR-Qqz1X7yZS-iy3Ao4JQVF-Zgw-AjudJUPzE4oJW7Ezolc7QMXpIv6pNtNz8NgxGokRqap6uYbbrJH7T9IN/s800/riverqueen1020.jpg", "comment_count": 0 }, { "title": "sun city", "url": "https://cocktailvirgin.blogspot.com/2015/08/sun-city.html", "published": "2015-08-20T12:58:00.002-04:00", "updated": "2017-07-05T10:32:38.243-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "frogmore" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alex Homans", "source": "The Frogmore", "year": null }, "categories": [ "#frogmore", "gin", "lime juice", "madeira", "pineapple juice" ], "ingredients": [ "1 1/4 oz Bar Hill Gin", "3/4 oz Pineapple Juice", "1/2 oz Blandy's Alvada Madeira (*)", "1/2 oz Lime Juice", "1 crack Black Pepper" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with an additional crack of black pepper.", "body_text": "1 1/4 oz Bar Hill Gin\n3/4 oz Pineapple Juice\n1/2 oz Blandy's Alvada Madeira (*)\n1/2 oz Lime Juice\n1 crack Black Pepper\nShake with ice and strain into a coupe glass. Garnish with an additional crack of black pepper.\n(*) A 50:50 mix of Bual and Malmsey grapes.\nThe drink that I requested at The Frogmore was the Sun City. Bar manager Alex Homans later explained his creation as a tribute to Charleston, SC, playing a major role in the Madeira trade back in the Colonial days. Once prepared, the Sun City gave forth a vegetal herbal aroma that was almost celery like. Next, lime, pineapple, and aged wine on the sip were followed by gin, celery, and pineapple on the swallow. Overtime, black pepper began to enter the drink perhaps from the ingestion of the garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrfdMcyke-kZv9FZlp0wh1ZWqyAleGjajoq1cc17QfmoAc380Pamojc4k2KF3jNeo24kMYNH6v55qCnp6435hKLsol-pOUFYJKmBq_Bz90t7ZPBPr1-6swgAEIjv3-LHNGUp2pdEfB5If/s320/suncity1021.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrfdMcyke-kZv9FZlp0wh1ZWqyAleGjajoq1cc17QfmoAc380Pamojc4k2KF3jNeo24kMYNH6v55qCnp6435hKLsol-pOUFYJKmBq_Bz90t7ZPBPr1-6swgAEIjv3-LHNGUp2pdEfB5If/s800/suncity1021.jpg", "comment_count": 0 }, { "title": "tonga", "url": "https://cocktailvirgin.blogspot.com/2015/08/tonga.html", "published": "2015-08-21T11:49:00.001-04:00", "updated": "2017-07-05T10:31:02.663-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's 1946 Book of Food & Drink", "year": 1946 }, "categories": [ "brandy", "curacao", "grenadine", "lemon juice", "orange juice", "rum (white)" ], "ingredients": [ "2 bottles Light Rum (1 1/2 oz Caliche, 1/2 oz Wray & Nephew)", "12 oz Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)", "12 oz Curaçao (1/2 oz Van der Hum)", "12 oz Passionola (1/2 oz Ezekiel's Passion Fruit Liqueur)", "1 quart Lemon Juice (1 1/2 oz)", "1 1/2 pint Orange Juice (1 oz)", "6 oz Grenadine (1/4 oz)" ], "instructions": "Blend with cracked ice and pour over one large piece of ice in a punch bowl (shake with ice and strain into a Tiki mug filled with crushed ice). Blend with 1 cup crushed ice. Pour unstrained into a glass.", "body_text": "2 bottles Light Rum (1 1/2 oz Caliche, 1/2 oz Wray & Nephew)\n12 oz Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)\n12 oz Curaçao (1/2 oz Van der Hum)\n12 oz Passionola (1/2 oz Ezekiel's Passion Fruit Liqueur)\n1 quart Lemon Juice (1 1/2 oz)\n1 1/2 pint Orange Juice (1 oz)\n6 oz Grenadine (1/4 oz)\nBlend with cracked ice and pour over one large piece of ice in a punch bowl (shake with ice and strain into a Tiki mug filled with crushed ice).\nTwo Saturdays ago after my bar shift, I was in the mood to make myself a Tiki drink. When I opened up Trader Vic's 1946\nBook of Food & Drink\n, I spotted the Tonga in the punch section. Although it seemed intriguing as written, I needed to scale this recipe down 24 fold to make it more approachable to my small party.\nOnce prepared, the Tonga Punch offered a minty, orange, and floral aroma. On the sip, orange and tropical flavors were followed by funky rums and passion fruit on the swallow. In looking for history about this drink, I later found a recipe online from Stephen Siegelman's 2005\nTrader Vic's Tiki Party!\nwhich appears to mirror the ingredients on modern Trader Vic menus for it lacks brandy and passion fruit liqueur, adds lime juice, and alters the proportions a bit. Probably more accessible since passion fruit liqueur is not as common (and some of the ones you can find are artificial crap like Cointreau's Passoa), but certainly not as complex of a flavor profile especially without the brandy:\nTonga Punch (Modern)\n• 2 oz White Rum\n• 1 1/2 oz Orange Juice\n• 3/4 oz Lemon Juice\n• 1/4 oz Lime Juice\n• 1/2 oz Curaçao\n• 1/4 oz Grenadine\nBlend with 1 cup crushed ice. Pour unstrained into a glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaO3UAS5a4JFxQpEBw_94NReJKAU5hq1Cyj_BDZ0UZ3noZDQs6SUxRH0YKAx3B7CmLENNj0k4j3ZUlk92fRytpPds9E17qa0PGng2KhL_lgSaMrL82qPw5fZMjparvlxAC4reGsTRcBkr/s320/tonga1024.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1580085563" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaO3UAS5a4JFxQpEBw_94NReJKAU5hq1Cyj_BDZ0UZ3noZDQs6SUxRH0YKAx3B7CmLENNj0k4j3ZUlk92fRytpPds9E17qa0PGng2KhL_lgSaMrL82qPw5fZMjparvlxAC4reGsTRcBkr/s800/tonga1024.jpg", "comment_count": 0 }, { "title": "royale cup #4", "url": "https://cocktailvirgin.blogspot.com/2015/08/royale-cup-4.html", "published": "2015-08-21T11:57:00.000-04:00", "updated": "2017-07-05T10:30:23.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": null, "source": "Pub Royale", "year": null }, "categories": [ "campari", "lime juice", "pimm's no. 1", "pineapple syrup", "rum", "soda" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "1 oz Campari", "1/4 oz Black Strap Rum (Cruzan)", "1/2 oz Lime Juice", "3/4 oz Pineapple Syrup", "2 Strawberries, sliced" ], "instructions": "Muddle strawberry slices, add rest of ingredients and ice, shake, and double strain into a Collins glass with soda water (2 oz). Fill with crushed ice and garnish with 3 strawberry slices and mint.", "body_text": "1 1/2 oz Pimm's No. 1\n1 oz Campari\n1/4 oz Black Strap Rum (Cruzan)\n1/2 oz Lime Juice\n3/4 oz Pineapple Syrup\n2 Strawberries, sliced\nMuddle strawberry slices, add rest of ingredients and ice, shake, and double strain into a Collins glass with soda water (2 oz). Fill with crushed ice and garnish with 3 strawberry slices and mint.\nAfter the Tonga Punch, Andrea was still in the mood for another drink. Since she had bought a pint of strawberries at the market, I decided to pull up a recipe that I had spotted in\nImbibe Magazine\nfor the Royale Cup #4. This recipe created at the Pub Royale in Chicago won me over with the description of a Pimm's Cup crossed with a\nJungle Bird\n. Once in the glass, it shared a mint and strawberry aroma from the garnishes. Next, a carbonated lime and berry sip shared hints of pineapple, and the swallow presented the rum's dark molasses and Campari's bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSs4AlcYztG-b6MCEGBnm8SPuhrDwhSNiCqIa4EAHR6lpzMRnQyWXO1ysMNl-XMIc49O-1_neXBaWVxooRpnq3NNKFc7VR9LRTjDdmJk10ozl8IykXSIgN5OFYO2K9IpgrdhLi1mhfVFe/s320/royalecup1025.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSs4AlcYztG-b6MCEGBnm8SPuhrDwhSNiCqIa4EAHR6lpzMRnQyWXO1ysMNl-XMIc49O-1_neXBaWVxooRpnq3NNKFc7VR9LRTjDdmJk10ozl8IykXSIgN5OFYO2K9IpgrdhLi1mhfVFe/s800/royalecup1025.jpg", "comment_count": 0 }, { "title": "eye of the tiger", "url": "https://cocktailvirgin.blogspot.com/2015/08/eye-of-tiger.html", "published": "2015-08-22T12:17:00.002-04:00", "updated": "2017-07-05T10:29:51.693-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "batavia arrack", "bitters (Angostura)", "honey", "lime juice", "madeira" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "3/4 oz Tamarind Syrup (*)", "1/4 oz Honey Syrup", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Float 1/2 oz Blandy's 5 Year Malmsey Madeira, add a straw, and garnish with a cherry, mint sprig, and lemon twists.", "body_text": "1 1/2 oz Batavia Arrack\n3/4 oz Tamarind Syrup (*)\n1/4 oz Honey Syrup\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nBuild in a Collins glass, add crushed ice, and swizzle to mix and chill. Float 1/2 oz Blandy's 5 Year Malmsey Madeira, add a straw, and garnish with a cherry, mint sprig, and lemon twists.\n(*) A 1 pound container of tamarind concentrate mixed with a short quart of sugar and a short quart of boiling water to make a final almost 2 quart volume. Probably a barspoon of concentrate mixed with 3/4 oz simple syrup (1:1) would work well (but integrate into the drink mix before adding ice).\nIn thinking about drinks for Loyal Nine's Yacht Rock Sunday, I wanted to do a riff on the\nDon's Special Daiquiri\n. Instead of passion fruit syrup, I opted for a tamarind syrup that I made from concentrate paste that I sourced at a local Indian market. To stick with the exotic Far East feel, I switched the rum to Batavia Arrack, and ended up naming it the Eye of the Tiger which appears on the night's playlist. While the Special Daiquiri was served up, Dan of course pushed me towards a Swizzle direction with this one as I tinkered with the recipe as his shift drink earlier that week. The Swizzle format led me to the float of Madeira as well as the garnish grand eloquence (which did hurt a bit during one drink ticket burst). One technique I was experimenting with for a garnish was suspending the aromatic elements with toothpicks towards the top so that the bouquet stayed closer to the nose while sipping on the straw as opposed to sinking down with the ice level. Overall, the curious and intriguing acid twang of tamarind that makes Indian and Thai food sing worked rather well in this Special Daiquiri form.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTjEFJMpyNrPAzh1oH9MsvqY2vfQbUJAYMaZII8q7BXz92o6HlbIfzm43cH30vbh2jsxPmqPcUNwmMJc1n4RG8geLIBjE59VKnmEiiMgZ9ChW37vLgEfhvo87aQ3EvAZTO3QKbTNiRML5/s320/dangerzone_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTjEFJMpyNrPAzh1oH9MsvqY2vfQbUJAYMaZII8q7BXz92o6HlbIfzm43cH30vbh2jsxPmqPcUNwmMJc1n4RG8geLIBjE59VKnmEiiMgZ9ChW37vLgEfhvo87aQ3EvAZTO3QKbTNiRML5/s800/dangerzone_400.jpg", "comment_count": 0 }, { "title": "caribbean queen", "url": "https://cocktailvirgin.blogspot.com/2015/08/caribbean-queen.html", "published": "2015-08-22T12:33:00.002-04:00", "updated": "2025-03-16T17:45:58.050-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "chartreuse (green)", "falernum", "lemon juice", "lime juice", "pineapple juice", "rum", "rum (white)", "tea" ], "ingredients": [ "1 oz El Dorado 3 Year White Rum", "1 oz Barbancourt 8 Year Rum", "1/4 oz JM Blanc Rhum Agricole", "1/4 oz Smith & Cross Rum", "3/4 oz Lime Juice", "3/4 oz Lemon Juice", "1 1/2 oz Pineapple Juice", "1 1/2 oz Blossom Oolong Tea Syrup (*)", "1/4 oz Green Chartreuse", "1/4 oz Velvet Falernum", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug with crushed ice. Garnish with Tiki intent. Or scale up like we do, here in the photo, four fold, and serve with ice in a punch bowl or perhaps in a large format Tiki bowl with crushed ice.", "body_text": "1 oz El Dorado 3 Year White Rum\n1 oz Barbancourt 8 Year Rum\n1/4 oz JM Blanc Rhum Agricole\n1/4 oz Smith & Cross Rum\n3/4 oz Lime Juice\n3/4 oz Lemon Juice\n1 1/2 oz Pineapple Juice\n1 1/2 oz Blossom Oolong Tea Syrup (*)\n1/4 oz Green Chartreuse\n1/4 oz Velvet Falernum\n1 dash Angostura Bitters\nShake with ice and strain into a Tiki mug with crushed ice. Garnish with Tiki intent. Or scale up like we do, here in the photo, four fold, and serve with ice in a punch bowl or perhaps in a large format Tiki bowl with crushed ice.\n(*) A strong steep of a hibiscus flower and tea blend mixed with an equal part of demerara sugar.\nDan and Rebecca had been asking for a large format drink to put on the Yacht Rock cocktail menu at Loyal Nine, and when I spotted the song \"Caribbean Queen\" on the night's playlist, it made me think of rum and an answer to their request. I kept with the Caribbean theme via a 4 rum blend from 3 islands and one Caribbean coast of South America country. Moreover, the hibiscus-driven blossom oolong tea syrup that I used in the\nSafety Dance\nseemed very much in theme. Once pineapple entered the picture, a touch of Green Chartreuse seemed fair despite it being not from the region. While on the menu for a few weeks with the subtitle \"our second favorite ocean,\" two weeks ago was the first time a party ordered it; I do have the photo of it on my\nInstagram\n, but the one I made last Sunday made for a better photo given the lighting.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9GaKNe6lEINUBx2XmiY5_dVci5PcsmvEt9z3nUJtkuj6inJ781WO1aAMc29hcpgg0mmFw2r3iFZ4Gje78vcxcVxBKRUpTvXHf1aTw0u_BBqUbVa9IuNiCyIwH-mI4NaFEaETvqP_UV8i/s320/caribbeanqueen_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9GaKNe6lEINUBx2XmiY5_dVci5PcsmvEt9z3nUJtkuj6inJ781WO1aAMc29hcpgg0mmFw2r3iFZ4Gje78vcxcVxBKRUpTvXHf1aTw0u_BBqUbVa9IuNiCyIwH-mI4NaFEaETvqP_UV8i/s800/caribbeanqueen_400.jpg", "comment_count": 0 }, { "title": "spiced park swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/08/spiced-park-swizzle.html", "published": "2015-08-23T13:52:00.000-04:00", "updated": "2017-07-04T09:05:05.614-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": null, "source": "Tiki Drinks: Tropical Cocktails for the Modern Bar", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "ginger liqueur", "lime juice", "rum (white)", "sherry", "simple syrup" ], "ingredients": [ "1 oz Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)", "1 oz Amontillado Sherry (Lustau)", "1/2 oz Falernum (BG Reynolds)", "1/2 oz Ginger Liqueur (King's)", "1 oz Lime Juice", "1/4 oz Simple Syrup" ], "instructions": "Build in a tall glass, fill with ice, and swizzle to mix and chill. Garnish with 5 dashes Angostura Bitters.", "body_text": "1 oz Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)\n1 oz Amontillado Sherry (Lustau)\n1/2 oz Falernum (BG Reynolds)\n1/2 oz Ginger Liqueur (King's)\n1 oz Lime Juice\n1/4 oz Simple Syrup\nBuild in a tall glass, fill with ice, and swizzle to mix and chill. Garnish with 5 dashes Angostura Bitters.\nAfter returning from working the bar at Loyal Nine's Yacht Rock Sunday two weeks ago, I was still in the tropical mood. Therefore, I reached for\nTiki Drinks: Tropical Cocktails for the Modern Bar\nand found the Spiced Park Swizzle. Once built, the drink offered mint, clove, and cinnamon aromas. Next, lime and grape flavors on the sip transitioned into grassy rum and nutty notes on the swallow. Finally, the Spice Park Swizzle ended with ginger and clove on the finish, and once the bitters garnish entered into the equation at the end, clove and cinnamon became dominant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBsvLYK29LJ8E6K_TN7dhvAIxmxjUurKu7V1BvDUNTS3WgQpOLT79voYaeEovQH2rOtwVegJzhHKDkXAOJoU50RE7qNCdigQCXuUdPiiHjuSWQWE2JVwmCfx6T-LI0o9_EsdnvVvykDxS/s320/spicedpark1027.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1581573022" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBsvLYK29LJ8E6K_TN7dhvAIxmxjUurKu7V1BvDUNTS3WgQpOLT79voYaeEovQH2rOtwVegJzhHKDkXAOJoU50RE7qNCdigQCXuUdPiiHjuSWQWE2JVwmCfx6T-LI0o9_EsdnvVvykDxS/s800/spicedpark1027.jpg", "comment_count": 1 }, { "title": "outrigger tiara", "url": "https://cocktailvirgin.blogspot.com/2015/08/outrigger-tiara.html", "published": "2015-08-24T12:14:00.000-04:00", "updated": "2017-07-05T10:28:08.787-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "curacao", "grenadine", "lemon juice", "orange juice", "rum", "rum (white)" ], "ingredients": [ "1 oz Light Puerto Rican Rum (Caliche)", "1 oz Dark Jamaican Rum (3/4 oz Coruba, 1/4 oz Smith & Cross)", "1 dash Grenadine (1/2 oz)", "1 dash Curaçao (1/2 oz Van der Hum)", "1 oz Orange Juice", "1 oz Lemon Juice" ], "instructions": "Blend with 1 scoop of shaved ice and pour into a Scorpion bowl. Add ice cubes and decorate with a gardenia. Here I shook with crushed ice, poured into a Tiki mug, and garnished with mint and naturtiums.", "body_text": "1 oz Light Puerto Rican Rum (Caliche)\n1 oz Dark Jamaican Rum (3/4 oz Coruba, 1/4 oz Smith & Cross)\n1 dash Grenadine (1/2 oz)\n1 dash Curaçao (1/2 oz Van der Hum)\n1 oz Orange Juice\n1 oz Lemon Juice\nBlend with 1 scoop of shaved ice and pour into a Scorpion bowl. Add ice cubes and decorate with a gardenia. Here I shook with crushed ice, poured into a Tiki mug, and garnished with mint and naturtiums.\nTwo Mondays ago for a nightcap, I reached for Trader Vic's 1974\nRum Cookery & Drinkery\n. There, I spotted the simple but refreshing looking Outrigger Tiara. Once in the Tiki mug, it offered peppery, floral, and minty aromas. Next, the sip was tart and citrussy with lemon and orange flavors and perhaps a berry note from the pomegranate, and the swallow was all about the funky rum medley.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKTsqRvP9pIPNqhMVMmh8U8RTRTiNE8GKdwwieO_miYRd65hOAK5nZ0xyu5M_PX24f05U7UZNGVTz6UA2U-RC9Gjdh7LsNr-fJ6Jv4i9UAXlpc7EAnCBPzBJ4Q0TWzvwQXscER_p1a1xE/s320/outriggertiara1029.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKTsqRvP9pIPNqhMVMmh8U8RTRTiNE8GKdwwieO_miYRd65hOAK5nZ0xyu5M_PX24f05U7UZNGVTz6UA2U-RC9Gjdh7LsNr-fJ6Jv4i9UAXlpc7EAnCBPzBJ4Q0TWzvwQXscER_p1a1xE/s800/outriggertiara1029.jpg", "comment_count": 0 }, { "title": "easy e", "url": "https://cocktailvirgin.blogspot.com/2015/08/easy-e.html", "published": "2015-08-24T12:28:00.003-04:00", "updated": "2017-07-05T10:27:38.815-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Look There", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Peychaud's)", "lemon juice", "orgeat", "pimm's no. 1", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1/2 oz Pimm's #1", "1/2 oz Orgeat", "1/2 oz Lemon Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with an 'E' shaped lemon twist.", "body_text": "1 1/2 oz Four Roses Bourbon\n1/2 oz Pimm's #1\n1/2 oz Orgeat\n1/2 oz Lemon Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass. Garnish with an 'E' shaped lemon twist.\nTwo Tuesdays ago, Andrea and I ventured into Backbar after getting dinner in Union Square. For a cocktail, I asked bartender James Lamont for their Drink of the Week, the Easy E, for it appeared like an\nArmy & Navy\nriff. James explained that it was bartender Look There's recipe, and he was inspired by Toby Cecchini's\nImproved Japanese Cocktail\nas well as his recent trip to New Orleans. Once in a glass, the Easy E proffered a lemon and nutty aroma. The lemon continued on into the sip where it mingled with the Bourbon's malt notes and hints of berry from the Pimm's. The rest of the Bourbon came through on the swallow along with the orgeat's nuttiness and a dry finish from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvYyBkNhzqyqdQlzBqgqAFHD6DwmxGaFjybWnedtV9VRIkXCO5aHIeD0iOnHFuA3w5s1SnV5g2J_4l2myC6O-5g4TFdxg3th7oTW2ceqM5ARJUQk8dse5VFOBmKgYmITyhLcA4jXQDzag/s320/easye1031.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvYyBkNhzqyqdQlzBqgqAFHD6DwmxGaFjybWnedtV9VRIkXCO5aHIeD0iOnHFuA3w5s1SnV5g2J_4l2myC6O-5g4TFdxg3th7oTW2ceqM5ARJUQk8dse5VFOBmKgYmITyhLcA4jXQDzag/s800/easye1031.jpg", "comment_count": 0 }, { "title": "banana stand", "url": "https://cocktailvirgin.blogspot.com/2015/08/banana-stand.html", "published": "2015-08-25T13:36:00.003-04:00", "updated": "2017-07-05T10:27:04.630-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "James Lamont", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "cynar", "rum" ], "ingredients": [ "1 1/4 oz Blackwell Jamaican Rum", "1 1/4 oz Banana Purée (*)", "1/2 oz Cynar", "2 dash Fee's Black Strap Bitters", "1 dash Salt Tincture" ], "instructions": "Shake with cracked ice, pour into a rocks glass, and garnish with a lime wheel.", "body_text": "1 1/4 oz Blackwell Jamaican Rum\n1 1/4 oz Banana Purée (*)\n1/2 oz Cynar\n2 dash Fee's Black Strap Bitters\n1 dash Salt Tincture\nShake with cracked ice, pour into a rocks glass, and garnish with a lime wheel.\n(*) Banana chopped and mixed with caramelized sugar; sealed in a bag and steamed. Blended with demerara syrup and Xanthan gum.\nThe other drink we had at Backbar was the Banana Stand from the Trademan section of the menu. After bartender James Lamont made the drink for us, he got bartender Look Theres to come over to discuss how he made the banana purée. To make this, Look received a lot of pointers from the Journeyman kitchen with the key tip being that fresh banana purée does not taste as good as cooked banana purée. Moreover, Xanthan gum works similar to gum arabic as a thickener and a stabilizer, and I believe they used it here partly as an emulsifier to prevent the purée from separating over time. For more on Xanthan gum and its uses, read\nhere\n.\nWhether there was money in the banana stand, there sure was a whole lot of win in the glass. The nose began with bright lime aromas that led into a thick, caramel, and banana sip. The swallow finished things off with dark Jamaican rum and funky herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFxjX331AmSmRbBj-pL_6aSu86YWwnxYW9oUDohAhOJyFnKMFZxtCq8Cq_F3f0p_XKw1s0FDZ3cchErdG6QXoqOOfc7eAdSuhOxjwqAYlU1-xB_cG8bcq9S6RWnr4gUfmnHatmzv81eLS/s320/bananastand1033.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFxjX331AmSmRbBj-pL_6aSu86YWwnxYW9oUDohAhOJyFnKMFZxtCq8Cq_F3f0p_XKw1s0FDZ3cchErdG6QXoqOOfc7eAdSuhOxjwqAYlU1-xB_cG8bcq9S6RWnr4gUfmnHatmzv81eLS/s800/bananastand1033.jpg", "comment_count": 2 }, { "title": "honey suckle", "url": "https://cocktailvirgin.blogspot.com/2015/08/honey-suckle.html", "published": "2015-08-25T13:46:00.000-04:00", "updated": "2017-07-05T10:26:33.388-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "honey", "lime juice", "rum", "sherry", "soda" ], "ingredients": [ "1 jigger Bacardi (1 1/4 oz Denizen 8 Year Rum)", "1 dash Sherry (3/4 oz Lustau East India Solera Sherry)", "1/2 tsp Honey (1/2 oz Honey Syrup)" ], "instructions": "Stir with ice and fill with Vichy carbonated water; serve in a goblet (shake with ice and strain into a Fizz glass containing 2 oz soda water; garnish with a lime wheel).", "body_text": "1 jigger Bacardi (1 1/4 oz Denizen 8 Year Rum)\n1 dash Sherry (3/4 oz Lustau East India Solera Sherry)\n1/2 tsp Honey (1/2 oz Honey Syrup)\nJuice 1 Lime (1/2 oz Lime Juice)\nStir with ice and fill with Vichy carbonated water; serve in a goblet (shake with ice and strain into a Fizz glass containing 2 oz soda water; garnish with a lime wheel).\nAfter returning home from Backbar, we were in the mood for a nightcap. Therefore, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Honey Suckle. With rum, honey, lime, and carbonation in the mix, it reminded me of the\nAir Mail\n; however, instead of the better known drink's champagne, this one had a wine element of sherry and a carbonated element of soda water.\nThe Honey Suckle offered a funky dark rum bouquet to the nose. A carbonated sip showed off lime, honey, and caramel richness, while the swallow offered rum funk blending into nutty sherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-xuDCpMNG8AStcWHQMVNj_9t42TycEewDhPih9erNQwdmLE1SMe22CngbJgdA7xuZ9y7DYr4ObqrDVC805lCn-OkNaA8QjYwo696JMkghyphenhyphenUO-nauCwcX6lCp8JbMt-tVsKB8-H25Z3ju/s320/honeysuckle1035.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-xuDCpMNG8AStcWHQMVNj_9t42TycEewDhPih9erNQwdmLE1SMe22CngbJgdA7xuZ9y7DYr4ObqrDVC805lCn-OkNaA8QjYwo696JMkghyphenhyphenUO-nauCwcX6lCp8JbMt-tVsKB8-H25Z3ju/s800/honeysuckle1035.jpg", "comment_count": 0 }, { "title": "lonely, dreaming of the west coast", "url": "https://cocktailvirgin.blogspot.com/2015/08/lonely-dreaming-of-west-coast.html", "published": "2015-08-26T09:00:00.000-04:00", "updated": "2017-07-05T10:26:00.484-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Patrick Andrew", "source": "Bar Tek-Nique", "year": null }, "categories": [ "#barrelhouse", "campari", "genever", "lemon juice", "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Flor de Caña 7 Year Rum", "1/2 oz Bols Genever", "1/2 oz Carpano Antica Sweet Vermouth", "3/4 oz Campari", "1/2 oz Coco Lopez Coconut Cream", "1/2+ oz Cinnamon Syrup", "1/2 oz Pineapple Juice", "1/2+ oz Lemon Juice", "1/2+ oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass. Top with crushed ice and add straws.", "body_text": "1/2 oz Flor de Caña 7 Year Rum\n1/2 oz Bols Genever\n1/2 oz Carpano Antica Sweet Vermouth\n3/4 oz Campari\n1/2 oz Coco Lopez Coconut Cream\n1/2+ oz Cinnamon Syrup\n1/2 oz Pineapple Juice\n1/2+ oz Lemon Juice\n1/2+ oz Lime Juice\nShake with ice and strain into a rocks glass. Top with crushed ice and add straws.\nTwo Wednesdays ago, Andrea and I made the adventure up to Beverly to eat dinner at the Barrel House. One of the attractions was that Patrick Andrew of Bar Tek-Nique in Bedford, New Hampshire, was guest bartending. For a first drink, I asked bartender Sarah Walman for the Lonely, Dreaming of the West Coast from the night's cocktail menu. She commented that the list of ingredients confused her, but it turned out to be her favorite from that list; she soon passed that request on to Patrick who was mixing at the other end of the bar. A few minutes later, Patrick showed up with the libation and explained how it was a Piña Colada crossed with a Jungle Bird; perhaps there was a Negroni that he did not mention lurking in the shadows as well akin to the\nAmaro di Cocco\n. As for the name, he explained that it was a line from an Everclear song called Santa Monica.\nThe Lonely and Dreaming began with a vaguely fruity and herbal aroma from the Campari and Bols Genever. On the palate, a creamy citrus sip transitioned into a rounded out Campari flavor with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90PgASmlvUPDgHn2FeiXm9L20MyMZmdCJ5adbX4RAJ9s4DqEavyyunJMYLyP1ZRhU3LdnNUkLk-sZ9ePpK9fNJCzgnx5TCtn_QN4XazPKOy6LahnJb4_NkAuXEh-RZusQ-TniYCfb1Nqh/s320/lonelydreaming1036.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90PgASmlvUPDgHn2FeiXm9L20MyMZmdCJ5adbX4RAJ9s4DqEavyyunJMYLyP1ZRhU3LdnNUkLk-sZ9ePpK9fNJCzgnx5TCtn_QN4XazPKOy6LahnJb4_NkAuXEh-RZusQ-TniYCfb1Nqh/s800/lonelydreaming1036.jpg", "comment_count": 1 }, { "title": ":: mxmo cocktail chronicles wrap up ::", "url": "https://cocktailvirgin.blogspot.com/2015/08/mxmo-cocktail-chronicles-wrap-up.html", "published": "2015-08-26T12:42:00.001-04:00", "updated": "2017-07-05T10:24:02.708-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "As I described in my\nannouncement post\n, it seemed appropriate at Mixology Monday #100 to pay tribute to the man (and his blog) that started it all, Paul Clarke (of the CocktailChronicles). It was also good timing that Paul's reason for not posting much to his blog and for participating much in Mixology Monday, namely his book\nThe Cocktail Chronicles\n, was just published a few weeks ago! A lot of the book's focus was how the concepts of simplicity, elegance, and timelessness helped to predict or describe which drinks had lasting ability. Therefore, why not pay tribute to recipes that do just that! Without further ado, here are the participants for the historic 100th edition of Mixology Monday:\n• Leading off the charge is Doc Elliot with a\nWhiskey Sour\nusing Belle Meade Bourbon and egg white; simplicity with 4 ingredients and timeless due to the 19th century recipe not changing much indeed!\n• I, Frederic from CocktailVirgin, threw in next with a drink recipe straight from Paul's book, the\nGin Fizz Tropical\n, that was a West Coast bartender's modification of a Charles H. Baker drink in the style of a Ramos.\n• Pete from Meticulous Mixing delves into the elegance of the\nMartini\n; Pete notes that Paul's recommendation for 2:1 is a solid recipe but tries a range from 1:2 to 7:1 to find out how the drink's flavor profile morphs by proportion.\n• Katie of the Garnish Blog (and fellow Bostonian!) tackles the\nOld Cuban\nwhich surprised her how young this drink actually is as opposed to how old of a style it carries; she even searches to find that Paul Clarke wrote about this drink back in MxMo III!\n• DJ Hawaiian Shirt surprises me by not doing a remix of a drink, and instead discusses the history of the\nGimlet\non the SpiritedRemix blog. From scurvy-prone sailors to lush detectives, this drink holds ground today, and DJ even argues for why Roses isn't something to fear.\n• Event 100 brought out a first timer, namely Leigh from the Salt and Bitters blog! She tackled the\nSeelbach\nthat's 2 years shy of its century mark, and she opts to switch the Cointreau for St. Germain.\n• Kafka from KitchenShamanism delves into Trader Vic's 1947\nBartender's Guide\nfor a simple but elegant tropical libation, the\nCongo Cocktail\n. Sort of a blended Piña Colada minus the pineapple part that would certainly be welcome in these waning nights of summer.\n• RatedRCocktail's JFL needed some convincing by me to participate. I told him that simple, elegant, and timeless Tiki drinks were definitely fair game. And JFL answered the call with\nFog Cutter\nand even ties the classic's motley assortment of spirits in with the Long Island Iced Tea that he has been paying tribute to lately. The L.I.T. will unfortunately probably end up timeless as well despite not being all that elegant (even if you ask for a top shelf version... and I charge you $17 for it). Unless perhaps you approach it as a 4-spirited Daisy with kola syrup and orange liqueur as the sweeteners?\n• Stuart of PutneyFarms considers timelessness and elegance with the Martini variation, the\nHoffman House\n. However, variation is not the right word for 2:1 with orange bitters and a lemon twist is just about right for my Martini save for my equal parts moments.\n• With a little convincing and an audio recorder to capture the answer, I finally got Paul Clarke to participate in the first Mixology Monday since he handed over the reins three years ago with his well named drink the\nDisappearing Act\nfor MxMo LXV in September 2012. Here, 35 events later, he gives extra dignity to the Gin & Tonic by changing the format into the\nGT Swizzle\nvia craft tonic syrup and lime.\n• Andrea of GinHound selected one of my favorite gin-egg white drinks, the\nClover Club\nand also offers her variation using red currant syrup and grapefruit juice as well!\n• Joe of Southern Ash should have been earlier in this lineup but I missed it at first since he had tweeted it to me. Here, Joel returns to one of his early drink epiphanies, the\nGin Rickey\nand riffs on it, too! Just imagine this entry between Kafka and JFL's.\n• BartendingNotes snuck this one in as I was making my first pass of the entries on Tuesday afternoon. He was inspired by Paul picking the\nNegroni\nas one of the five great drinks to riff off of, and here, he takes a Gaz Regan turn with a Jägermeister for sweet vermouth one! Will finger stirring become timeless (even if it's not elegant)?\n• TartinesToTikis snuck in before my Wednesday at noon second last call with a\ntribute\nto Sasha Pretraske. Simple tweaks on the Bee's Knees and Gimlets show how close to the classics things stuck in 2002.\n• Coming in after the last last call (so no image above) is Dagreb of NihilUtopia who ponders his changing tastebuds through the years and how the\nGibson\nis one of his straight spirits gin drink of choice lately.\n• One of my favorite parts of the event is the memorable lost cats that rejoin the herd on their own time scale, and here it is old school Jacob Grier reflecting on the Golden Years of blogging along side Paul and making the Tango #1 from\nThe Savoy Cocktail Book\n. Then again it took me about 6 years of reading his blog before I made it out to Portland to sit at his bar, so a week late (and learning about it by spotting it on my Facebook feed) doesn't seem so bad...\nPerhaps that'll wrap things up or perhaps there will be a few more cats to herd (but they won't get me to fire up photoshop and make more images though). Looking back on my time with Mixology Monday, I started with the dirty sounding MxMo XXX after having followed the event for a few before I had a blog to write in (and was still writing on LiveJournal). Since that start in August 2008, I have participated in 71 events and hosted 7 including this one. Thinking back, I do recall the glee I had when Paul accepted my theme of \"Tea\" that I ran with in January 2010! So it felt like a great tribute to throw the theme in honor of MxMo's founder. In reflecting on this event, two personal drinking experiences with Paul stood out. One was the first time I met him at Tales 2009 at the Diageo Happy Hour where he served me one of his own creations, the\nDunniette\nwhich I still think holds true today (since I have seen others serve this combination under different names). The second was more poetic -- I cannot even remember what I was drinking. It was Sunday night at the end of Tales 2010; Andrea and I had an early flight out the next morning (a mistake never to be repeated), but instead of getting some sleep, we decided to spend the late night hours with Paul at the Monteleone's Carousel Bar -- chatting and slowly spinning around and around. Until the spinning stopped. Wait, we closed a bar in New Orleans? The world did continue and we have met again, but like that poetic moment, it is always good to pause at the wonder of the world. And for now, that wonder is hundred of these wonderful online cocktail parties! Cheers to Mr. Clarke and his glorious book, and cheers to all Mixology Mondayers past, present, and future! The bar will probably start spinning again tomorrow, but for tonight, let's finish this last drink with a toast!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpYGhmzJ6GPFCsQ9Bccb0ka6-YsYHzE-GOOp_sErGnk280USFjTwEy_cQEu7s-NS6W87STXTVpL-6q3Uvlqabem1A5_8rij1wy-UhHNx5VVyGWcDC4dhofs0VLCmTVLzMmBCnVaLkkZR7/s320/mxmo_c_logo250.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAu3SG_scFYCdq3qCqW1IohCbIyBI_0x71d8rfCuRQPXVutHrRSpGjO7cAvb5Uion_mv1Na48iBpG-ELpTElp63lii2_gHnkFCI31hCGl-XJJbJDV9oH04kZ2UHQO-ETOy_S0Dq0yVcUfC/s320/mxmo100a.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTAkoP8vG7O-BJCnngAeErjjezn47zGXEQuQ0p5YFVev-O1Q9NxBB8qFpIojDozkRKPU4PyzAkXNIrAF1zfA9oiX7Tp5pqD5PreIokBXr6ZmeYoNPoFlQp-XSnjULKvT_kilbwWjBayEU/s320/mxmo100b.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-ks3Wv13bH1oLbm6UaKrdB10CF0gduKzoP5LEiZXra3cQH8dEPo43bt-PcFs2LIMhq6X23QuAKs6Y60HEHLnff6hpvZLEeAbCxkeSJW7t5RV_lZqjqusm0warfMT9qHbxcNhImpPdHFY/s320/mxmo100c.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFg2mG_FBaoDQZ8vBm0aIjNr8zfy0KaR2DKbQkqjo4z1i_ndVoTR9bfJebefBWQJ9HsY0li4vcfo3FnkvIy4cq4Gd1Q61EPmzJ0MZeTrNg4AP6ZYFijhgRFu6GbQKneNn2-7ZHSX5PdWT/s320/mxmo100d.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAqPwAxvOgoo7_I5PIwjcis-eOAQr1JcNdPvaTLwJcoec54H3CUog_FydydRGHH6HzBdb4k86RIMrOBwyrGbvKD6Wm4M-d_YepPJek9Ylw4QtdU1UxK1OB1NxYVIW-_JLBuYtvm5MatY-/s320/mxmo100e.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpYGhmzJ6GPFCsQ9Bccb0ka6-YsYHzE-GOOp_sErGnk280USFjTwEy_cQEu7s-NS6W87STXTVpL-6q3Uvlqabem1A5_8rij1wy-UhHNx5VVyGWcDC4dhofs0VLCmTVLzMmBCnVaLkkZR7/s800/mxmo_c_logo250.jpg", "comment_count": 2 }, { "title": "dolores haze", "url": "https://cocktailvirgin.blogspot.com/2015/08/dolores-haze.html", "published": "2015-08-27T09:00:00.000-04:00", "updated": "2017-07-05T10:20:19.850-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Patrick Andrew", "source": "Bar Tek-Nique", "year": null }, "categories": [ "#barrelhouse", "aperol", "bitters (mole)", "scotch", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Reposado Tequila", "3/4 oz Dolin Sweet Vermouth", "3/4 oz Aperol", "2 dash Fee's Aztec Chocolate Bitters" ], "instructions": "Stir with ice and strain into a glass rinsed with Laphroaig 10 Year Scotch and Bittermens Mole Bitters. Garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila\n3/4 oz Dolin Sweet Vermouth\n3/4 oz Aperol\n2 dash Fee's Aztec Chocolate Bitters\nStir with ice and strain into a glass rinsed with Laphroaig 10 Year Scotch and Bittermens Mole Bitters. Garnish with a lemon twist.\nThe drink that Andrea requested at the Barrel House in Beverly was the Dolores Haze. Guest bartender Patrick Andrew from Bar Tek-Nique in New Hampshire described how he wanted to call this one the\nRosita\nLolita, but he felt that it could be taken as a little offensive. Instead, he dubbed it after the character in Vladimir Nabokov's\nLolita\n. The\nRosita Lolita\ndoes reside in his OnTheBar drink database using an añejo tequila instead of reposado and no chocolate or mole bitters either.\nThe Dolores Haze began with a smoke scent with a vague fruit aroma from the Aperol and perhaps the vermouth. Next, grape and rhubarb notes on the sip led the way for agave, chocolate, and a hint of smoke.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Us4QyH2dyChVNhxfYtMy9AivFvacdOY7uGmqkU11SC4wMD239Mpnt0sJnEzeXzS4fKSChJ0K-0phj5Sqw3YfW3lM-DMxX9xu4mZ5R6-Jb2gCmoAxy9hqIxKlNuFRK8wC7VUL5lhU1Srw/s320/deloreshaze1039.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Us4QyH2dyChVNhxfYtMy9AivFvacdOY7uGmqkU11SC4wMD239Mpnt0sJnEzeXzS4fKSChJ0K-0phj5Sqw3YfW3lM-DMxX9xu4mZ5R6-Jb2gCmoAxy9hqIxKlNuFRK8wC7VUL5lhU1Srw/s800/deloreshaze1039.jpg", "comment_count": 0 }, { "title": "test pilot", "url": "https://cocktailvirgin.blogspot.com/2015/08/test-pilot.html", "published": "2015-08-27T11:00:00.000-04:00", "updated": "2020-09-07T12:22:20.662-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "blend", "attribution": { "creator": "Don the Beachcomber", "source": "Cocktail Guide & Ladies' Companion", "year": 1941 }, "categories": [ "bitters (Angostura)", "cointreau", "falernum", "lime juice", "pastis", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Dark Jamaican Rum (Coruba)", "3/4 oz Light Puerto Rican Rum (Caliche)", "1/2 oz Falernum (BG Reynolds)", "1/2 oz Cointreau", "1/2 oz Lime Juice", "1 dash Angostura Bitters", "6 drop Pernod" ], "instructions": "Blend with 1 cup crushed ice for 5 seconds and pour into a Double Old Fashioned glass (shake with ice and strain into a Tiki mug filled with crushed ice). Garnish with a cherry speared to a wooden oyster fork (mint and flowers).", "body_text": "1 1/2 oz Dark Jamaican Rum (Coruba)\n3/4 oz Light Puerto Rican Rum (Caliche)\n1/2 oz Falernum (BG Reynolds)\n1/2 oz Cointreau\n1/2 oz Lime Juice\n1 dash Angostura Bitters\n6 drop Pernod\nBlend with 1 cup crushed ice for 5 seconds and pour into a Double Old Fashioned glass (shake with ice and strain into a Tiki mug filled with crushed ice). Garnish with a cherry speared to a wooden oyster fork (mint and flowers).\nTwo Thursdays ago after my shift, I reached for my copy of Beachbum Berry's\nRemixed\n. There, I spotted the Test Pilot which appeared like a gussied up\nRoyal Bermuda Yacht Club\n. The Test Pilot was created by Don the Beachcomber circa 1941; while Don could have known about the Royal Bermuda Yacht Club, it was published that same year in Crosby Gaige's\nCocktail Guide & Ladies' Companion\n(perhaps well known in the Caribbean before that point though). Don's drink split the rum element and added spice from Angostura Bitters and pastis. The Test Pilot was later used as a template to create the Luau Room's\nJet\nPilot\na decade later in the late 1950s.\nOnce prepared, the Test Pilot gave forth a mint aroma with hints of floral elements. Caramel and lime on the sip preceded funky rum, orange peel, clove, and brightness from the absinthe on the swallow with hints of spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1VlxYbcyHqxezFRPrmKvncb_2aeSfsQ32Fv8Y30XB0Os1mUZSG7qGZSoGwAMyYW-LDTP9YW0A2toc71r70HhLwHzz5HXB396lvS59SpJaQqYYe4CyCpaCo4-QrVZydsUSN-FNWs-j7Pf/s320/testpilot1040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1VlxYbcyHqxezFRPrmKvncb_2aeSfsQ32Fv8Y30XB0Os1mUZSG7qGZSoGwAMyYW-LDTP9YW0A2toc71r70HhLwHzz5HXB396lvS59SpJaQqYYe4CyCpaCo4-QrVZydsUSN-FNWs-j7Pf/s800/testpilot1040.jpg", "comment_count": 0 }, { "title": "lovely lovely", "url": "https://cocktailvirgin.blogspot.com/2015/08/lovely-lovely.html", "published": "2015-08-28T09:00:00.000-04:00", "updated": "2017-07-05T10:18:59.984-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Danny", "source": "Tahitian Lanai restaurant", "year": 1964 }, "categories": [ "curacao", "lemon juice", "lime juice", "rum", "sugar" ], "ingredients": [ "1 1/2 oz Bacardi 151 Proof Rum (Don Q 151)", "2 Tbsp Brown Sugar (Fair Trade's Organic Dark Brown Sugar)", "1 oz Lime Juice", "1 oz Lemon Juice", "1/2 oz Orange Curaçao (Van der Hum)", "1 1/4 oz Crushed Ice" ], "instructions": null, "body_text": "1 1/2 oz Bacardi 151 Proof Rum (Don Q 151)\n2 Tbsp Brown Sugar (Fair Trade's Organic Dark Brown Sugar)\n1 oz Lime Juice\n1 oz Lemon Juice\n1/2 oz Orange Curaçao (Van der Hum)\n1 1/4 oz Crushed Ice\nDissolve the sugar in the juice, blend the rest of the ingredients, and pour into a snifter glass or Tiki mug (shake with crushed ice and pour).\nAfter my work shift on Friday night, I pampered myself at the home bar with a Tiki drink. For a recipe, I found the Lovely Lovely from Beachbum Berry's\nSippin' Safari\n. Berry attributed the recipe to \"Danny\" of the Papeete Bar in the Waikikian Hotel's Tahitian Lanai restaurant on Waikiki Beach in 1964. Once built, it gave forth mint and floral aromas. Next, the sip had molasses notes from the brown sugar that balanced crisp orange, lemon, and lime flavors. Finally, the swallow was mostly about the rum with a rich citrussy finish. Overall, the brown sugar gave the thin overproof rum some body and smoothness and seemed to tie the components of the drink together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dQIMbd_DW1bjwUZEXGePGsQ21sLr4VISBK7u-60edhQfBKmwicuzCajvFLn4wyRDMDejsMkyzfM4_qZlZc5MRQu4SZr29itAJFVv6DJOexu_ke9xqw0H5ITpvPAlf785wBGcbMpWzvXp/s320/lovelylovely1043.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dQIMbd_DW1bjwUZEXGePGsQ21sLr4VISBK7u-60edhQfBKmwicuzCajvFLn4wyRDMDejsMkyzfM4_qZlZc5MRQu4SZr29itAJFVv6DJOexu_ke9xqw0H5ITpvPAlf785wBGcbMpWzvXp/s800/lovelylovely1043.jpg", "comment_count": 0 }, { "title": "kelbo's scorpion", "url": "https://cocktailvirgin.blogspot.com/2015/08/kelbos-scorpion.html", "published": "2015-08-28T11:30:00.000-04:00", "updated": "2017-07-05T10:18:28.509-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Kelbo's", "year": 1950 }, "categories": [ "brandy", "gin", "lime juice", "orange juice", "orgeat", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "3/4 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "1/2 oz Gin (Tanqueray)", "3/4 oz Lime Juice", "3/4 oz Orange Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Orgeat (BG Reynolds)" ], "instructions": "Blend with 8 oz crushed ice and pour into a small Tiki bowl filled with ice.", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n3/4 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n1/2 oz Gin (Tanqueray)\n3/4 oz Lime Juice\n3/4 oz Orange Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Orgeat (BG Reynolds)\nBlend with 8 oz crushed ice and pour into a small Tiki bowl filled with ice.\nI continued on with the post-shift Tiki drinks on Saturday night with inspiration coming from Beachbum Berry's\nSippin' Safari\n. The recipe that caught my attention was Kelbo's Scorpion, the 1950s variation of Trader Vic's classic Scorpion Bowl, that was created at Kelbo's on Fairfax. With the spirits split three ways into brandy, rum, and gin, it reminded me of a\nFog Cutter\n. The major differences are that Kelbo's Scorpion used lime instead of the Fog Cutter's lemon; moreover, Kelbo's Scorpion had passion fruit syrup and the Fog Cutter had Angostura Bitters and a sherry float.\nKelbo's Scorpion let forth a floral, minty, and lime aroma. Tropical notes filled the sip as the lime, orange, and passion fruit flavors mingled. Finally, the swallow shared funky rum and the gin's juniper, and it ended with a nutty citrus finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFk9nxWJVY-d4A0ewTpMMX8PL4thfQb3DvxwtahUlZcC87UP116e0yU5vYfZKojHzzLt2EoDQhBVB6vVDJqr_v89PkT4fx3rKrIKbgrakMoTZd1XZj-Ekt0VRLz5DV4YADqFs1j5aVym2/s320/kelboscorp1044.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFk9nxWJVY-d4A0ewTpMMX8PL4thfQb3DvxwtahUlZcC87UP116e0yU5vYfZKojHzzLt2EoDQhBVB6vVDJqr_v89PkT4fx3rKrIKbgrakMoTZd1XZj-Ekt0VRLz5DV4YADqFs1j5aVym2/s800/kelboscorp1044.jpg", "comment_count": 0 }, { "title": "take on me", "url": "https://cocktailvirgin.blogspot.com/2015/08/take-on-me.html", "published": "2015-08-29T09:00:00.000-04:00", "updated": "2017-07-05T10:17:56.762-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "amaro", "curacao", "lemon juice", "soda", "vermouth (dry)" ], "ingredients": [ "1 oz Zucca Rabarbaro Amaro", "1 oz Dolin Dry Vermouth", "1/2 oz Creole Shrubb Orange Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass with 2 oz soda water. Top with ice, garnish with an orange twist, and add a straw.", "body_text": "1 oz Zucca Rabarbaro Amaro\n1 oz Dolin Dry Vermouth\n1/2 oz Creole Shrubb Orange Liqueur\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass with 2 oz soda water. Top with ice, garnish with an orange twist, and add a straw.\nFor Loyal Nine's Yacht Rock Sunday cocktail list two weeks ago, I was inspired by a guest's call for a Zucca Spritz akin to the more common call for an Aperol one. In thinking about amari and carbonation, I decided to go in the direction of Michael McIlroy's\nRome with a View\nthat I learned about via Tyler Wang's riff,\nTriumph of Pompei\n. In the end, my formulation took the shape of a Zucca and dry vermouth Daisy replete with citrus, orange liqueur, and soda water. With nothing all that Italian sounding in yacht rock playlist song titles, I opted for an A-ha moment with Take on Me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T70-7gWxL_27S2Kud5_Jhag6iB8AUxigphmeHVWVxXR1pPPhCp6E2vC4t9SVy2sAggAGlXbu22iG3ZQ70G44u_vNuaLjULwXVmWM_ZyBcXPMGAM64E-ZB42YZxef85YmGw-kPhrLbkJ1/s320/takeonme.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T70-7gWxL_27S2Kud5_Jhag6iB8AUxigphmeHVWVxXR1pPPhCp6E2vC4t9SVy2sAggAGlXbu22iG3ZQ70G44u_vNuaLjULwXVmWM_ZyBcXPMGAM64E-ZB42YZxef85YmGw-kPhrLbkJ1/s800/takeonme.jpg", "comment_count": 1 }, { "title": "key largo", "url": "https://cocktailvirgin.blogspot.com/2015/08/key-largo.html", "published": "2015-08-29T10:30:00.000-04:00", "updated": "2017-07-05T10:16:35.575-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "bitters (Angostura)", "brandy", "grapefruit juice", "lemon juice", "passion fruit syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Turkey Shore Tavern Style Rum", "1 oz Lustau Brandy", "1/2 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Cinnamon Syrup", "1 dash Angostura Bitters", "1 dash St. George Absinthe" ], "instructions": "Shake with crushed ice for 5 seconds and dump into a tulip (or tall) glass. Top with crushed ice, garnish with a mint sprig and a grapefruit twist, and add a straw.", "body_text": "1 oz Turkey Shore Tavern Style Rum\n1 oz Lustau Brandy\n1/2 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Cinnamon Syrup\n1 dash Angostura Bitters\n1 dash St. George Absinthe\nShake with crushed ice for 5 seconds and dump into a tulip (or tall) glass. Top with crushed ice, garnish with a mint sprig and a grapefruit twist, and add a straw.\nAnother drink idea I had for Loyal Nine's Yacht Rock Sundays two weeks ago was inspired by the\nJet Pilot\nthat I had at Tales of the Cocktail a few weeks before. First, I wanted to make it more punch-like so I split the rum base with brandy. To compliment the brandy better, I switched the lime to lemon juice. And finally, I took a more fruity instead of spice direction by subbing passion fruit syrup for the classic's falernum. For a name, I found the song title \"Key Largo\" on the playlist and figured that the area was rife with Tiki-inspired bars despite the song being very much non-Polynesian in feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_V1nfpRZ4brcB5P4A2EQ8XaRtQrxqEsozOZBASvRnH6cRdCcn9rsdjrRmkWi5WK7NzqZrFzDC9PY56kMS1SZcLrY3vXOJrraY8MCzDSmXDRziJeAPBTaixxawpVocWxnLHXDxK_-L7tq/s320/keylargo.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_V1nfpRZ4brcB5P4A2EQ8XaRtQrxqEsozOZBASvRnH6cRdCcn9rsdjrRmkWi5WK7NzqZrFzDC9PY56kMS1SZcLrY3vXOJrraY8MCzDSmXDRziJeAPBTaixxawpVocWxnLHXDxK_-L7tq/s800/keylargo.jpg", "comment_count": 0 }, { "title": "golden beautiful", "url": "https://cocktailvirgin.blogspot.com/2015/08/golden-beautiful.html", "published": "2015-08-30T09:00:00.000-04:00", "updated": "2017-07-05T10:16:01.975-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "campari", "lime juice", "passion fruit syrup", "simple syrup (vanilla)", "soda", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Espolon)", "1/4 oz Campari", "3/4 oz Lime Juice", "1/2 oz Vanilla Syrup (BG Reynolds)", "1/4 oz Passion Fruit Syrup" ], "instructions": null, "body_text": "2 oz Reposado Tequila (Espolon)\n1/4 oz Campari\n3/4 oz Lime Juice\n1/2 oz Vanilla Syrup (BG Reynolds)\n1/4 oz Passion Fruit Syrup\nShort shake all ingredients with 3 ice cubes and strain into a snifter glass with a large ice cube. Top with 1 oz soda water and garnish with grated lime zest.\nSunday night after my Yacht Rock Sunday shift, I turned to the\nDeath & Co. Cocktail Book\nfor a nightcap. There, I landed on Thomas Waugh's Golden Beautiful that he created in 2009. Once in the glass, it offered fresh lime oil aromas over that of the tequila notes. On the palate, a carbonated lime and passion fruit sip led into a more complex swallow with tequila, vanilla, Campari, and passion fruit notes. Again, Campari and passion fruit turned out to be a magical pairing as they have in drinks like the\nNovara\n, but what surprised me was how the flavor combination in this drink brought out a rather vegetal quality in the tequila.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOw6omGRHh_VYL9Ppi6OLKJIaMIrkPSht_WpqgOPm6kBzQwHLbAs2Vogk7BZye-f_3zBSYPn7SPDGomLVcmIMnfiDGX2N4RMD6vmx4ny1nJywQ9O9NUr8kDN564sNgfu0LKpYYFPlQO7D/s320/goldenbeaut1046.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOw6omGRHh_VYL9Ppi6OLKJIaMIrkPSht_WpqgOPm6kBzQwHLbAs2Vogk7BZye-f_3zBSYPn7SPDGomLVcmIMnfiDGX2N4RMD6vmx4ny1nJywQ9O9NUr8kDN564sNgfu0LKpYYFPlQO7D/s800/goldenbeaut1046.jpg", "comment_count": 0 }, { "title": "roger that", "url": "https://cocktailvirgin.blogspot.com/2015/08/roger-that.html", "published": "2015-08-30T10:30:00.000-04:00", "updated": "2017-07-05T10:15:31.027-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (other)", "creme de violette", "lemon juice", "punt e mes", "sherry", "whiskey" ], "ingredients": [ "1 1/2 oz The Knot Irish Whiskey", "1 oz Lustau Amontillado Sherry", "1/2 oz Punt e Mes", "1/4 oz Rothman & Winter Crème de Violette", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a single old fashioned glass. Garnish with 2 dash Barkeep's Lavender Bitters.", "body_text": "1 1/2 oz The Knot Irish Whiskey\n1 oz Lustau Amontillado Sherry\n1/2 oz Punt e Mes\n1/4 oz Rothman & Winter Crème de Violette\n1/4 oz Lemon Juice\nShake with ice and strain into a single old fashioned glass. Garnish with 2 dash Barkeep's Lavender Bitters.\nTwo Mondays ago, Andrea and I made our way down to the South End to visit Estragon and bartender Sahil Mehta. For a starter, I selected the Roger That from Sahil's cocktail notebook. Sahil described how he made it for one of his regulars named Roger who lives above the restaurant. I was drawn to it for it reminded me somewhat of an Aviation, and the airplane lingo name seemed to support that concept.\nThe Roger That presented a floral aroma from the lavender bitters. Grape from the sherry and Punt e Mes dominated the sip, and the swallow was all about the whiskey and a nutty-bitter combination from the Punt e Mes leading into the sharper grape-violet flower finish. When Andrea tasted the drink, she commented that it was \"old school like out of [the]\nCafé Royal\n[\nCocktail Book\n] -- dark, rich, raisiny, and saturated [with flavor].\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKkJdgqkFA4Mx5k3e5jSixS_h7lqP1wqlI-__g76zGN_h9JJwJwhG3Z79F1dZsK_sxx6hZ5EAvxK5vcWrt2TIIrRyb80fsY8SbGrxI_9gb3ZrlO5ahgn9gxXjb94eG8i4PYbUQLQarANU/s320/rogerthat1047.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKkJdgqkFA4Mx5k3e5jSixS_h7lqP1wqlI-__g76zGN_h9JJwJwhG3Z79F1dZsK_sxx6hZ5EAvxK5vcWrt2TIIrRyb80fsY8SbGrxI_9gb3ZrlO5ahgn9gxXjb94eG8i4PYbUQLQarANU/s800/rogerthat1047.jpg", "comment_count": 0 }, { "title": "mon sherry amour", "url": "https://cocktailvirgin.blogspot.com/2015/08/mon-sherry-amour.html", "published": "2015-08-31T09:00:00.000-04:00", "updated": "2017-07-05T10:14:52.773-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (mole)", "campari", "creme de cacao", "mezcal", "sherry" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Lustau Manzanilla Sherry", "1/2 oz Campari", "1/2 oz Crème de Cacao", "2 dash Scrappy's Chocolate Bitters" ], "instructions": "Stir with ice and strain into a single old fashioned glass. ShakeStir", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Lustau Manzanilla Sherry\n1/2 oz Campari\n1/2 oz Crème de Cacao\n2 dash Scrappy's Chocolate Bitters\nStir with ice and strain into a single old fashioned glass.\nFor my second drink at Estragon, I delved deeper into the Sahil Mehta cocktail playbook and pulled out one that Andrea had tried as the drink of the day a year or two ago but I never wrote about called Mon Sherry Amour. Elements of the drink reminded me of Sahil's\nShakeStir\nsubmission to their Negroni variation competition a few months ago called the\nPantomimist\n, so I was curious as to how this one fit into the cocktail creation progression.\nThe Mon Sherry Amour greeted the senses with smoky aromas with briny-savory notes. Next, the sip was rich with body and showed off light grape notes, and the swallow showcased the smoky agave with a bitter orange and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMcej8D7DQth-ox0wjs6AwZBk4Ra7J5MseSHllhgcsjMit0tQUzhG_T5FE66SgfrGPo3koSiQo6VZMYqufKA-aUX2YpKhwAz0Sbu7DhUozhpizWSp5YHBY8TIZwRUYWkhvIGufNDUUOyW/s320/monsherry1049.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMcej8D7DQth-ox0wjs6AwZBk4Ra7J5MseSHllhgcsjMit0tQUzhG_T5FE66SgfrGPo3koSiQo6VZMYqufKA-aUX2YpKhwAz0Sbu7DhUozhpizWSp5YHBY8TIZwRUYWkhvIGufNDUUOyW/s800/monsherry1049.jpg", "comment_count": 0 }, { "title": "london calling", "url": "https://cocktailvirgin.blogspot.com/2015/08/london-calling.html", "published": "2015-08-31T11:25:00.000-04:00", "updated": "2017-07-04T14:10:49.750-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sinclair" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Dale Murphy", "source": "Sinclair", "year": null }, "categories": [ "#sinclair", "aperol", "champagne", "gin", "grapefruit juice" ], "ingredients": [ "1 1/2 oz Tanqueray Bloomsbury Gin", "1/2 oz Aperol", "1/2 oz Grapefruit Juice" ], "instructions": "Shake with ice and strain into a flute glass. Top with 2-3 oz sparkling wine and twist a grapefruit peel over the top.", "body_text": "1 1/2 oz Tanqueray Bloomsbury Gin\n1/2 oz Aperol\n1/2 oz Grapefruit Juice\nShake with ice and strain into a flute glass. Top with 2-3 oz sparkling wine and twist a grapefruit peel over the top.\nTwo Tuesdays ago, I attended Tanqueray's launch party at the Sinclair for their limited edition Bloomsbury Gin. I already had a sneak peak at the gin during mid-June's Tanqueray Green Room events. There, I had the opportunity to select a recipe from Angus Winchester's cocktail book collection and one of the gins in the Tanqueray arsenal, so I chose the new Bloomsbury and Jamie Boudreau's\nPetruchio\n. The Bloomsbury recipe was created by Charles Waugh Tanqueray, the second generation of distillers back in the 1880s. It kept true to the London Dry style and bolstered Tanqueray's four botanicals, namely juniper, angelica root, coriander seed, and licorice powder, with two additional ones -- cassia and winter savory. Bloomsbury itself refers to the first Tanqueray distillery in the 1830s.\nThe drink that I tried this day was created by and prepared for me by Sinclair's Dale Murphy called the London Calling. In the flute, it shared grapefruit, orange, and pine aromas. A carbonated sip offered crisp grapefruit and wine notes, and the swallow presented gin, rhubarb, and floral flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5n-ChwuRV_6rdqGp9znUxiMZiJC-NtskyfTyNFm-BOaS0WgAy3PVA51AN4M1oez0Ma0Ao4cI2yWrNQIFhEJZPgqMbV83GLo1LQQQC-IV1bhTJdLHyA7YN8UMD4HnCpHYQFhpDneyQHNt/s320/londoncalling.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5n-ChwuRV_6rdqGp9znUxiMZiJC-NtskyfTyNFm-BOaS0WgAy3PVA51AN4M1oez0Ma0Ao4cI2yWrNQIFhEJZPgqMbV83GLo1LQQQC-IV1bhTJdLHyA7YN8UMD4HnCpHYQFhpDneyQHNt/s800/londoncalling.jpg", "comment_count": 0 }, { "title": "quaker", "url": "https://cocktailvirgin.blogspot.com/2015/09/quaker.html", "published": "2015-09-01T09:00:00.000-04:00", "updated": "2017-07-04T14:10:21.604-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneer of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "lime juice", "raspberry syrup", "rum" ], "ingredients": [ "2/3 Ice in glass" ], "instructions": null, "body_text": "2/3 Ice in glass\nJigger Jamaican Rum (1 1/2 oz Denizen 8 Year)\n2 dash Apricot Brandy (1/2 oz Rothman & Winter)\nJuice 1 Lime (1/2 oz)\n2 dash Raspberry Syrup (1/2 oz Royal Rose)\nThe recipe lacks preparation instructions so I shook with ice and strained in a rocks glass with crushed ice. It does say to decorate with slices of orange, but here I used lime.\nTwo Wednesdays ago, I turned to\nPioneer of Mixing at Elite Bars: 1903-1933\nto start the cocktail hour. There, I spotted the Quaker in the rum section; I had passed over this recipe before because I figured that it was a variation on (or predecessor of) the\nQuaker's Cocktail\nfrom Harry McElhone's 1927\nBarflies & Cocktails\n. As I considered the two recipes, the only overlap was the rum and raspberry syrup; however, one used lemon and the other lime, and one split the spirit with brandy and the other flavored things with apricot. Perhaps the two are closer if the Quaker's apricot brandy is actually dry eau de vie instead of sweet liqueur as I opted for. This time, the recipe reminded me of a\nPeriodista\nwith raspberry in place of the triple sec, and I decided to give it a go regardless of the other drink entry in the collection here.\nThe Quaker began with a fresh lime and vaguely fruity funk of an aroma. The lime notes continued on into the sip where they mingled with hints of berry and orchard fruit, and the swallow broadcasted the funky Jamaican rum that was pleasantly soothed by the apricot.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZzwaVB8VL8b4TYGh3SC4-Jq_TmpzvPHMHfvzBhafY96s38ZhS9idI1GqeR3OrMqYyXJXv3sRlhwJyNcQNo4ARNxiiqDgFbEQZ8u22Wq-VbpkcY1P7tmJ5w12EtB98BYxfiuPvnYJGV-c/s320/quaker1052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZzwaVB8VL8b4TYGh3SC4-Jq_TmpzvPHMHfvzBhafY96s38ZhS9idI1GqeR3OrMqYyXJXv3sRlhwJyNcQNo4ARNxiiqDgFbEQZ8u22Wq-VbpkcY1P7tmJ5w12EtB98BYxfiuPvnYJGV-c/s800/quaker1052.jpg", "comment_count": 0 }, { "title": "cienciano", "url": "https://cocktailvirgin.blogspot.com/2015/09/cienciano.html", "published": "2015-09-01T11:30:00.000-04:00", "updated": "2017-07-04T14:09:53.109-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jay Kuehner", "source": "The Cocktail Chronicles", "year": null }, "categories": [ "amaro", "cachaça", "pisco", "sherry" ], "ingredients": [ "1 1/2 oz Quebranta-style Pisco (Macchu Pisco)", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Amaro Ramazzotti", "1/4 oz Cachaça (Seleta Gold)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Quebranta-style Pisco (Macchu Pisco)\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Amaro Ramazzotti\n1/4 oz Cachaça (Seleta Gold)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAfter the early 20th century Quaker, I turned to Paul Clarke's\nThe Cocktail Chronicles\nbook for a more modern recipe. There, I spotted Seattle bartender Jay Kuehner's Cienciano that he named after the Peruvian soccer club founded in 1901. I was drawn towards the recipe for it paired pisco and cachaça that I have also combined in\nJavari Mai Tai\nand the\nLoreto Swizzle\n. In this straight spirits drink, the two liquors were accented by a dry nutty sherry and a rich cola-orange amaro which seemed like a great combination.\nThe Cienciano conjured orange aromas from the garnish and floral ones perhaps from the pisco. Next, caramel and grape from the amaro and sherry filled the sip, and on the swallow, the nuttiness of the sherry was complemented by the clean grape distillate of the pisco. Finally, the swallow ended with an herbal, grassy funk on the finish; moreover, the drink ended drier than it began on the sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx21aJvtkc4GpGEaApMbas-OkQ3ITIymFtamJvDOAaL4Zn_oto027L_X48GrxTPY7DY60nMxsCbSzI95F6AnGC0jLCMcSiaY7_WK3FEQJmWFJyqdpjPplb1lmFOf7lhZ1CiAhjulGxOWIw/s320/cienciano1053.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx21aJvtkc4GpGEaApMbas-OkQ3ITIymFtamJvDOAaL4Zn_oto027L_X48GrxTPY7DY60nMxsCbSzI95F6AnGC0jLCMcSiaY7_WK3FEQJmWFJyqdpjPplb1lmFOf7lhZ1CiAhjulGxOWIw/s800/cienciano1053.jpg", "comment_count": 1 }, { "title": "shingle stain", "url": "https://cocktailvirgin.blogspot.com/2015/09/shingle-stain.html", "published": "2015-09-02T09:00:00.000-04:00", "updated": "2017-07-04T14:09:21.696-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's 1946 Book of Food & Drink", "year": 1946 }, "categories": [ "grenadine", "lime juice", "pimento dram", "rum" ], "ingredients": [ "1/2 Lime (1/2 oz Juice)", "1 oz Dark Jamaican Rum (Coruba)", "1/2 oz St. James Rum (Vale d' Paul Aguardente Nova de Santo Antão)", "1/4 oz Pimento Dram (St. Elizabeth Allspice Dram)", "1 dash Pomegranate Syrup (1/4 oz)" ], "instructions": "Shake with cracked ice and pour over cracked ice in a 12 oz chimney glass.", "body_text": "1/2 Lime (1/2 oz Juice)\n1 oz Dark Jamaican Rum (Coruba)\n1/2 oz St. James Rum (Vale d' Paul Aguardente Nova de Santo Antão)\n1/4 oz Pimento Dram (St. Elizabeth Allspice Dram)\n1 dash Pomegranate Syrup (1/4 oz)\nShake with cracked ice and pour over cracked ice in a 12 oz chimney glass.\nTwo Thursdays ago after a shift at work, I turned to Trader Vic's 1946\nBook of Food & Drink\nand returned to the Shingle Stain. I had passed over this recipe before due to the name, but I gave in due to Vic's plea, \"Now don't take a shingle off the roof. This is really good. No fooling.\" Moreover, I figured that it was a good recipe to break in one of my new purchases at the Boston Shaker store's tiki sale.\nThe garnishes I added contributed mint and floral aromas to the drink that masked the funky and grassy rums and allspice liqueur. Next, the sip shared the dark rum's caramel notes along with lime and pomegranate flavors, and the swallow featured the grassy and funky rums that were complemented by an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKM0UXxdl6xx0AW2RWJz4xr5EjelH6MGox22b353fExlJFZbOcoSQMj6bmKQMspMdwOpTjGvljG705b3GeE8OluvcthlZNf2Da0INBpekgI7J2Z-lS1I4ZyVCBOKTpljM3E6ioMWN1619/s320/shinglestain1055.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKM0UXxdl6xx0AW2RWJz4xr5EjelH6MGox22b353fExlJFZbOcoSQMj6bmKQMspMdwOpTjGvljG705b3GeE8OluvcthlZNf2Da0INBpekgI7J2Z-lS1I4ZyVCBOKTpljM3E6ioMWN1619/s800/shinglestain1055.jpg", "comment_count": 0 }, { "title": "golden shellback", "url": "https://cocktailvirgin.blogspot.com/2015/09/golden-shellback.html", "published": "2015-09-02T10:10:00.000-04:00", "updated": "2017-07-04T14:08:52.014-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jason Alexander", "source": "Tacoma Cabana", "year": null }, "categories": [ "benedictine", "lemon juice", "orgeat", "pineapple juice", "rum", "swedish punsch" ], "ingredients": [ "1 1/2 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Orgeat (BG Reynolds)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Benedictine", "1 1/2 oz Lost Spirits Polynesian Rum (Denizen White)" ], "instructions": "Shake with ice and strain into a Tiki mug filled with crushed ice. Garnish with Tiki intent, and add a straw.", "body_text": "1 1/2 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Orgeat (BG Reynolds)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Benedictine\n1 1/2 oz Lost Spirits Polynesian Rum (Denizen White)\nShake with ice and strain into a Tiki mug filled with crushed ice. Garnish with Tiki intent, and add a straw.\nMy quest for my nightcap drink two Fridays ago started earlier that week with an Instagram from CocktailWonk mentioning that he made at home Jason Alexander's Golden Shellback that Jason created at Tacoma Cabana in Washington State. This sent me on a search to find a recipe since the ingredients sounded intriguing, and luckily Tiare had posted one in an\ninterview\nshe did with Jason.\nSince the drink was an attractive yellow color instead of a murky brown one, I decided to show off the drink in a fancy glass vase instead of an opaque mug. Once constructed, the Golden Shellback shared floral and mint aromas. Next, the sip was lemon with a fruitiness from the pineapple, but most of the pineapple flavor came through on the swallow along with rum notes, nutty orgeat, and a pleasing herbal complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5saEtIcu0fAwguPOhzzBG4pi3Utez7WJZH767aSPnF06m_e6nwIAG8LK9Oj9fe75-28G2hhPpahye5HAG1prHn95BVqtXrEIkeh3BsRNRuObaLNRbUE2uv74UL1oxbyGd8bsNWXedmye/s320/goldenshell1057.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5saEtIcu0fAwguPOhzzBG4pi3Utez7WJZH767aSPnF06m_e6nwIAG8LK9Oj9fe75-28G2hhPpahye5HAG1prHn95BVqtXrEIkeh3BsRNRuObaLNRbUE2uv74UL1oxbyGd8bsNWXedmye/s800/goldenshell1057.jpg", "comment_count": 1 }, { "title": "outrigger", "url": "https://cocktailvirgin.blogspot.com/2015/09/outrigger.html", "published": "2015-09-03T09:00:00.000-04:00", "updated": "2017-07-04T14:07:10.016-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Tiki Drinks: Tropical Cocktails for the Modern Bar", "year": null }, "categories": [ "falernum", "ginger liqueur", "lemon juice", "rum" ], "ingredients": [ "3/4 oz Cruzan Black Strap Rum", "3/4 oz Aged Rum (Seleta Cachaça Gold)", "1/2 oz Ginger Liqueur (King's)", "1/2 oz Lemon Juice", "1/2 oz Falernum (BG Reynolds)" ], "instructions": "Shake with ice and strain into a rocks glass filled with crushed ice.", "body_text": "3/4 oz Cruzan Black Strap Rum\n3/4 oz Aged Rum (Seleta Cachaça Gold)\n1/2 oz Ginger Liqueur (King's)\n1/2 oz Lemon Juice\n1/2 oz Falernum (BG Reynolds)\nShake with ice and strain into a rocks glass filled with crushed ice.\nTwo Saturdays ago, I turned to the\nTiki Drinks: Tropical Cocktails for the Modern Bar\nbook where I had spotted the Outrigger; the drink called out to me for it seemed like an interesting ginger and clove variation on a Daiquiri. In the glass, it offered a mint bouquet to the nose. Next, lemon and dark molasses notes on the sip led into dark caramel, grassy funk, ginger, and clove on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9msF8P13ptEIu-56rRk_v-ENj9J4YOni-qUrvMmAQ_gosSH2hgCaZgSoO2l0FQYPIUEeyx0Uh8XpperDpxxlTlfue93wROlFTv06GeBZIA8vVJ5GZ87lottmPdhXjdZYuxe7PnsCSaVlT/s320/outrigger1059.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9msF8P13ptEIu-56rRk_v-ENj9J4YOni-qUrvMmAQ_gosSH2hgCaZgSoO2l0FQYPIUEeyx0Uh8XpperDpxxlTlfue93wROlFTv06GeBZIA8vVJ5GZ87lottmPdhXjdZYuxe7PnsCSaVlT/s800/outrigger1059.jpg", "comment_count": 0 }, { "title": "hold the line", "url": "https://cocktailvirgin.blogspot.com/2015/09/hold-line.html", "published": "2015-09-03T10:22:00.000-04:00", "updated": "2017-07-04T14:06:25.912-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Peychaud's)", "falernum", "lime juice", "rum (white)", "st. germain" ], "ingredients": [ "1 1/2 oz Privateer Silver Rum", "1/2 oz St. Elder Elderflower Liqueur", "1/2 oz Velvet Falernum", "1/2 oz Lime Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Privateer Silver Rum\n1/2 oz St. Elder Elderflower Liqueur\n1/2 oz Velvet Falernum\n1/2 oz Lime Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nFor Yacht Rock Sunday two weeks ago, I was thinking of uses for Velvet Falernum and returned to the\nRoyal Bermuda Yacht Club\n. Instead of orange liqueur, I opted for an elderflower one since the one drink on the Yacht Rocktail list using it,\nHungry Like the Wolf\n, had been bumped to the main list where it is a top seller. The drink was a bit sweet, so I tried Angostura Bitters to beat back the sweetness and complement the falernum spice, but this took the drink in a dark and unpleasant direction. I, therefore, tried Peychaud's Bitters next and they worked great; soon, it dawned on me that I had formulated the rum drink similar to Brother Cleve's Bourbon libation the\nNinth Ward\n. For a name, I opted for a song title from Toto from the playlist, Hold the Line.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHZG1VBnyznT_-ZR6-fYjZAsMgF1QcDewLjLMlXkz-WIFRz2DnM7txDJ29VfCmnBbpjC0Xl28DhU2VXJkbRNEG7UAzh5lXOhEehqXZD5j3KSAn4EQ8Mf4WFkTRzTA1AehZT-DTy6OEQEL/s320/holdtheline.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHZG1VBnyznT_-ZR6-fYjZAsMgF1QcDewLjLMlXkz-WIFRz2DnM7txDJ29VfCmnBbpjC0Xl28DhU2VXJkbRNEG7UAzh5lXOhEehqXZD5j3KSAn4EQ8Mf4WFkTRzTA1AehZT-DTy6OEQEL/s800/holdtheline.jpg", "comment_count": 0 }, { "title": "pikaki", "url": "https://cocktailvirgin.blogspot.com/2015/09/pikaki.html", "published": "2015-09-04T09:00:00.000-04:00", "updated": "2017-07-04T14:05:55.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's Book of Food & Drink", "year": 1946 }, "categories": [ "lemon juice", "orange juice", "pineapple juice", "raspberry syrup", "rum" ], "ingredients": [ "2 oz Jamaican Rum (1 1/2 oz Coruba, 1/2 oz Wray & Nephew)", "1 tsp Orange Juice (1/2 oz Valencia)", "1 tsp Lemon Juice (1/2 oz)", "1 tsp Raspberry Syrup (1/2 oz Royal Rose)", "1 small slice Pineapple (1 oz Pineapple Juice)" ], "instructions": "Shake well with ice and strain into a cocktail glass.", "body_text": "2 oz Jamaican Rum (1 1/2 oz Coruba, 1/2 oz Wray & Nephew)\n1 tsp Orange Juice (1/2 oz Valencia)\n1 tsp Lemon Juice (1/2 oz)\n1 tsp Raspberry Syrup (1/2 oz Royal Rose)\n1 small slice Pineapple (1 oz Pineapple Juice)\nShake well with ice and strain into a cocktail glass.\nAfter Yacht Rock Sunday, I decided to treat myself with a drink from Trader Vic's 1946\nBook of Food & Wine\n. I had seen the curiously named Pikaki before but the small additions of ingredients seemed a bit uninspiring; therefore, this time I decided to increase the amounts to make it less of a spirit-driven drink served in a cocktail glass and more of a Tiki drink served in a tall one. Pikaki, despite sounding like a type of Japanese noodle, is an aromatic Hawaiian flower similar to Jasmine but sweeter that is used in leis. Given that, garnishing with Cosmo flowers did not seem out of line.\nThe garnish I added to the Pikaki donated mint and floral aromas. The sip was rather fruity from the raspberry and citrus along with a caramel dark note from the Coruba Rum. Finally, the swallow shared the funkiness of the two Jamaican rums with an intriguing raspberry-pineapple combination on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYqg-KQtfHqVjuyrwzcwzYouVWAL99DrbhT1dGdIvuW7qzZG7nkbIgNLlweDOvWEEem5wa3NsJ9MM4beIrReaGcgACthJPDhR_m2MT9EdwDo_7wJynrxhygtOvKPh6FM4UTur37jRNQ4m/s320/pikaki1061.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYqg-KQtfHqVjuyrwzcwzYouVWAL99DrbhT1dGdIvuW7qzZG7nkbIgNLlweDOvWEEem5wa3NsJ9MM4beIrReaGcgACthJPDhR_m2MT9EdwDo_7wJynrxhygtOvKPh6FM4UTur37jRNQ4m/s800/pikaki1061.jpg", "comment_count": 0 }, { "title": "veldt", "url": "https://cocktailvirgin.blogspot.com/2015/09/veldt.html", "published": "2015-09-04T10:30:00.000-04:00", "updated": "2017-07-04T14:05:20.356-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Joel Atlas", "source": "the Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "cachaça", "lime juice", "mezcal", "sugar" ], "ingredients": [ "1 oz Novo Fogo Aged Cachaça", "1 oz Del Maguey Mezcal Vida", "1/2 Lime (quartered)", "2 barspoon Sugar" ], "instructions": "Muddle the lime pieces with the sugar. Add the rest of the ingredients and ice, shake, and pour into a rocks glass. Top with ice, garnish with a lime wheel, and add a straw.", "body_text": "1 oz Novo Fogo Aged Cachaça\n1 oz Del Maguey Mezcal Vida\n1/2 Lime (quartered)\n2 barspoon Sugar\nMuddle the lime pieces with the sugar. Add the rest of the ingredients and ice, shake, and pour into a rocks glass. Top with ice, garnish with a lime wheel, and add a straw.\nTwo Monday ago, Andrea and I traveled to Woburn to have dinner at the Baldwin Bar at Sichuan Garden II. That night, bartenders Vannaluck Hongthong and Anthony Vibert were at the stick. For a first drink, Andrea asked Anthony for the Veldt which he mentioned was bartender Joel Atlas' creation. I did not inquire about the name which is a term for the open, uncultivated grasslands in southern Africa; perhaps Joel was inspired by the Ray Bradbury story by that name that was originally published as \"The World the Children Made.\" Regardless, I was curious to try this Caipirinha riff especially since mezcal and cachaça have paired well in drinks like the\nAdorable Bartender\n.\nThe Veldt presented lime, smoke, and cachaça funk in the aroma department. On the tongue, lime flavors well balanced in the sweet-tart arena on the sip gave way to funky and grassy notes blending into smoky agave on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2T0x3KOJpNpsQ43ykJ1eZ-VqPou3NQfH9lOCrQtSAzFbZDe628EZvRxImUUT91MFl_TZYOYlwizRDSWwAS3IvsNrdMD6ZBfZufK2SQujkx1rIYC1zxMiF8Jdo9TsyPlo3drHQ1Qur0axo/s320/veldt1062.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2T0x3KOJpNpsQ43ykJ1eZ-VqPou3NQfH9lOCrQtSAzFbZDe628EZvRxImUUT91MFl_TZYOYlwizRDSWwAS3IvsNrdMD6ZBfZufK2SQujkx1rIYC1zxMiF8Jdo9TsyPlo3drHQ1Qur0axo/s800/veldt1062.jpg", "comment_count": 1 }, { "title": "domina", "url": "https://cocktailvirgin.blogspot.com/2015/09/domina.html", "published": "2015-09-05T09:00:00.000-04:00", "updated": "2017-07-04T14:04:54.068-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": { "creator": "Joel Atlas", "source": "Baldwin Room at Sichuan Garden", "year": null }, "categories": [ "#sichuan-garden2", "apricot liqueur", "bitters (aged)", "brandy", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Copper & Kings Aged Brandy", "3/4 oz Cocchi Sweet Vermouth", "3/4 oz Carpano Antica Sweet Vermouth", "1/2 oz Giffard Apricot Liqueur", "2 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a small white wine glass. Garnish with a cherry and a lemon twist.", "body_text": "1 1/2 oz Copper & Kings Aged Brandy\n3/4 oz Cocchi Sweet Vermouth\n3/4 oz Carpano Antica Sweet Vermouth\n1/2 oz Giffard Apricot Liqueur\n2 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a small white wine glass. Garnish with a cherry and a lemon twist.\nFor my first drink at the Baldwin Room at Sichuan Garden, I asked bartender Anthony Vibert for the Domina. Anthony mentioned that it was created by bartender Joel Atlas and featured an American brandy made in Kentucky by the Copper and Kings distillery. Once prepared, the Domina offered a lemon and cherry aroma from the garnishes. Next, the grape notes from the two vermouths paired up on the sip, and the swallow continued with a medley of grape flavors with an apricot and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjCIQ8QpxUdiDUfSBAIxXO_Z_rDpapkfy_w9M3UrGXb4xuk81Uw3EmpIPjPiKCxfOWG-QHIlM7T5d6_9TAMwQT2vJUNH28xlhSHTQ9wkIohQW7AKk8Y5I7dbPj4yCCOmbCiV5jyiFMIgI/s320/domina1063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjCIQ8QpxUdiDUfSBAIxXO_Z_rDpapkfy_w9M3UrGXb4xuk81Uw3EmpIPjPiKCxfOWG-QHIlM7T5d6_9TAMwQT2vJUNH28xlhSHTQ9wkIohQW7AKk8Y5I7dbPj4yCCOmbCiV5jyiFMIgI/s800/domina1063.jpg", "comment_count": 0 }, { "title": "oude negroni", "url": "https://cocktailvirgin.blogspot.com/2015/09/oude-negroni.html", "published": "2015-09-05T11:00:00.000-04:00", "updated": "2017-07-04T14:04:25.582-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Joel Atlas", "source": null, "year": null }, "categories": [ "#sichuan-garden2", "amaro", "genever", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Diep 9 Aged Genever", "1 oz Zucca Rabarbaro Amaro", "1 oz Carpano Antica Sweet Vermouth" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Diep 9 Aged Genever\n1 oz Zucca Rabarbaro Amaro\n1 oz Carpano Antica Sweet Vermouth\nStir with ice and strain into a rocks glass. Garnish with an orange twist.\nFor a second drink, I asked bartender Vannaluck Hongthong for the Oude Negroni. Van joked that we had picked 3 of Joel Atlas' drinks that night, but he was not surprised since Joel took the lead to update the list as others at the bar were traveling, guest bartending, and competing. Once in a glass, the Oude Negroni shared lemon, grape, and malty aromas. The malt and grape notes continued on into the sip, and the swallow offered a bitter herbal finish. While the finish was not citrussy like Campari, it did otherwise have a similar feel and balance.\nFor a second drink, Andrea asked Van for the\nSherry Colada\n; it was prepared to the same recipe that I wrote about back in January, but Ran Duan changed the presentation of his drink after he went to London and was inspired to buy new glassware. Here, the drink is served in a flower vase of sorts with an Angostura Bitters float, an orchid, and a pineapple leaf, and the presentation was stunning enough to post the photo and the update.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif32Qqoe2Ggig9Q9_j1AnxGAdpKeg4vUuXQ5DTnaTzRGr6vamibK0u9YsWVUmCBK1wMe-MjUFScg0g0BkwDt2TvLiGV-7nuBzG0XL0bt4vmCbDRrps5CVwFTyws7l2ZtwXlmW-WTfdcEG2/s320/oudenegroni1066.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkjE0czTns8-2qDLIfbuUIVpBqWN4ZUXD_b5kZ4BgUyhjGKuh8bobS0YJ7C17S3jwwF2f7Eba20gVmI5ONW4k-7yMcFbJU6pxijMudBSwVZ8iZWnz8grsf1l3ZT9WfxDzyRc5W0abemc9/s320/sherrycolada1065.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif32Qqoe2Ggig9Q9_j1AnxGAdpKeg4vUuXQ5DTnaTzRGr6vamibK0u9YsWVUmCBK1wMe-MjUFScg0g0BkwDt2TvLiGV-7nuBzG0XL0bt4vmCbDRrps5CVwFTyws7l2ZtwXlmW-WTfdcEG2/s800/oudenegroni1066.jpg", "comment_count": 1 }, { "title": "cooper's ranch punch", "url": "https://cocktailvirgin.blogspot.com/2015/09/coopers-ranch-punch.html", "published": "2015-09-06T08:00:00.000-04:00", "updated": "2017-07-04T13:56:23.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "grenadine", "lime juice", "pineapple juice", "rum", "soda" ], "ingredients": [ "2 oz Puerto Rican Rum (Caliche)", "2 oz Guava Juice or Guava Jelly dissolved in hot water (1 oz jelly, 1oz water, microwaved in a coffee cup)", "2 oz Pineapple Juice", "1 oz Lime Juice", "1 dash Grenadine (1/2 oz)" ], "instructions": "Shake with ice and strain into a glass with ice and top with soda water. I shook without ice first to integrate the jelly better, then added ice and shook again, and strained into a glass containing 1 1/2 oz soda water.", "body_text": "2 oz Puerto Rican Rum (Caliche)\n2 oz Guava Juice or Guava Jelly dissolved in hot water (1 oz jelly, 1oz water, microwaved in a coffee cup)\n2 oz Pineapple Juice\n1 oz Lime Juice\n1 dash Grenadine (1/2 oz)\nShake with ice and strain into a glass with ice and top with soda water. I shook without ice first to integrate the jelly better, then added ice and shook again, and strained into a glass containing 1 1/2 oz soda water.\nTwo Tuesdays ago, I turned to our copy of Trader Vic's 1947\nBartender's Guide\nand spotted the Cooper's Ranch Punch. I was drawn in by the call for guava jelly since I have a modification of the\nWest Indies Punch\non the menu at Loyal Nine that also calls for the stuff (I put the\nmodification\non Instagram, but we now use what works out to 3/16 oz 1:1 guava jelly \"syrup\" (we had a more pliable guava paste before) when we batch it).\nThe punch shared mint, floral, and tropical fruit aromas. Lime, guava, and pomegranate on the sip had an interesting balance of crisp versus mellow flavors especially with the soothing pectin from the jelly in the mix. And finally, the swallow shared the rum and pineapple notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOq1v32zb6YTBhPjuJTi00lfFPF9zvFwEeY0FoZEHpJ-qRiCQL7v5iP9poZOooViICeSWo5AQjTZteZnV0Hpsrq8aur_FB6Ue4aJ7zu0ez3keOGM3Uu0sV7UrYlaaTTYADFDNhaRbMMfpV/s320/coopersranch1068.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOq1v32zb6YTBhPjuJTi00lfFPF9zvFwEeY0FoZEHpJ-qRiCQL7v5iP9poZOooViICeSWo5AQjTZteZnV0Hpsrq8aur_FB6Ue4aJ7zu0ez3keOGM3Uu0sV7UrYlaaTTYADFDNhaRbMMfpV/s800/coopersranch1068.jpg", "comment_count": 0 }, { "title": "gilbert's melodeon", "url": "https://cocktailvirgin.blogspot.com/2015/09/gilberts-melodeon.html", "published": "2015-09-06T11:30:00.000-04:00", "updated": "2017-07-04T13:55:51.543-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "White Chapel", "year": null }, "categories": [ "chartreuse (green)", "gin", "lime juice", "pineapple syrup", "soda" ], "ingredients": [ "1 1/2 oz Beefeater 24 Gin (Bluecoat)", "1/4 oz Green Chartreuse", "3/4 oz Pineapple Syrup", "1 oz Lime Juice", "3 leaf Mint" ], "instructions": "Shake with ice and strain into a Collins glass with 1 oz soda water. Top with ice and garnish with a mint sprig.", "body_text": "1 1/2 oz Beefeater 24 Gin (Bluecoat)\n1/4 oz Green Chartreuse\n3/4 oz Pineapple Syrup\n1 oz Lime Juice\n3 leaf Mint\nShake with ice and strain into a Collins glass with 1 oz soda water. Top with ice and garnish with a mint sprig.\nAfter the Cooper's Ranch Punch, I turned to the recipe sheet from the Bartender's Breakfast at this year's Tales of the Cocktail. I was quickly drawn to the Gilbert's Melodeon crafted at the White Chapel bar soon to open in San Francisco. For a name, they paid tribute to an old San Francisco theater or \"variety hall\" that opened circa the 1850s. Once prepared, it shared a mint aroma. Next, a carbonated lime sip was bolstered by pineapple and green herbal notes. Most of the herbal elements came through on the swallow though with gin and Green Chartreuse at the beginning and mint on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7iQUNxWy9Pd6BNplfK5PUKHhc3EEIaIHWBYKXB6JYMgVMvhHDKzWzQ2mFEuaBrsDzzukBp93TJJYM18G1VFT50gLB1dMAxx0YnnjTqL_vLR8DC7nBu3Dp-NQfPGauQLpDjTOnnmJcKGV/s320/gilbertsmelod1069.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7iQUNxWy9Pd6BNplfK5PUKHhc3EEIaIHWBYKXB6JYMgVMvhHDKzWzQ2mFEuaBrsDzzukBp93TJJYM18G1VFT50gLB1dMAxx0YnnjTqL_vLR8DC7nBu3Dp-NQfPGauQLpDjTOnnmJcKGV/s800/gilbertsmelod1069.jpg", "comment_count": 0 }, { "title": "st. bernard's pass", "url": "https://cocktailvirgin.blogspot.com/2015/09/st-bernards-pass.html", "published": "2015-09-07T08:30:00.000-04:00", "updated": "2017-07-04T13:55:23.867-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink", "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jan Andrew Brown", "source": "The Hawthorne", "year": null }, "categories": [ "#drink", "#hawthorne", "amaro", "bitters (Angostura)", "bitters (orange)", "cognac" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "1 1/2 oz Amaro Braulio", "1 dash Angostura Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a big ice cube. Twist an orange peel over the top.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n1 1/2 oz Amaro Braulio\n1 dash Angostura Bitters\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass with a big ice cube. Twist an orange peel over the top.\nTwo Wednesdays ago, Andrea and I ventured over to the Hawthorne after dinner to catch Drink's Jan Andrew Brown guest bartending at the Hawthorne. While Jan was busy making drinks at the other end of the bar, I asked bartender Jason Kilgore for the St. Bernard's Pass subtitled \"take the high road down\" off of Jan's menu for the evening. The drink most likely refers to the Great St. Bernard Pass that connects Switzerland and Italy between the two highest peaks of the Alps not too far from where Amaro Braulio is made.\nThe St. Bernard's Pass gave forth an orange oil bouquet with hints of dark caramel and herbal notes to the nose. Caramel from the amaro dominated the sip, and the swallow was an elegant pairing of the Cognac and the bitter herbal flavors of the Braulio. Overall, the drink had the balance and feel of a Toronto, and of course was similar but more intense than the\nPeloni\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWmq6004dQAkjDQaojG4-syhfGl0Z_b0PdWwWq3psx-Uf8SPlxOEwORrgKQJTV-DYpo5jM8PgoYmHT6cUz430hXVTRe8toQbZ3oXp6CrvfjDgi5GToKTGBCXEsDslk0LA7u2yHzslHb2-/s320/stbernard1070.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWmq6004dQAkjDQaojG4-syhfGl0Z_b0PdWwWq3psx-Uf8SPlxOEwORrgKQJTV-DYpo5jM8PgoYmHT6cUz430hXVTRe8toQbZ3oXp6CrvfjDgi5GToKTGBCXEsDslk0LA7u2yHzslHb2-/s800/stbernard1070.jpg", "comment_count": 0 }, { "title": "south sea dipper", "url": "https://cocktailvirgin.blogspot.com/2015/09/south-sea-dipper.html", "published": "2015-09-07T11:30:00.000-04:00", "updated": "2017-07-04T13:54:53.577-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "lime juice", "passion fruit syrup", "pineapple syrup", "port (ruby)", "rum" ], "ingredients": [ "1 1/2 oz Puerto Rican Rum (Caliche)", "1/2 oz Pineapple Syrup", "1/2 oz Lime Juice", "1/4 oz Passion Fruit (1/4 oz Passion Fruit Syrup)", "1 tsp Sugar (omitted)" ], "instructions": "Shake with ice and strain into a 10 oz glass filled with crushed ice. Float port wine (1/2 oz Taylor Fladgate Ruby). Decorate with fruit and mint, and add a straw.", "body_text": "1 1/2 oz Puerto Rican Rum (Caliche)\n1/2 oz Pineapple Syrup\n1/2 oz Lime Juice\n1/4 oz Passion Fruit (1/4 oz Passion Fruit Syrup)\n1 tsp Sugar (omitted)\nShake with ice and strain into a 10 oz glass filled with crushed ice. Float port wine (1/2 oz Taylor Fladgate Ruby). Decorate with fruit and mint, and add a straw.\nTwo Thursdays ago, I decided to make the other drink that I spotted in Trader Vic's 1947\nBartender's Guide\nwhen I made the Cooper's Ranch Punch earlier in the week, namely the South Sea Dipper. The recipe was not specific as to whether the passion fruit element was nectar, purée, or syrup; I assumed it was nectar (which I lack at home) and merged it with the sugar ingredient idea so as to use passion fruit syrup instead. In the glass, the South Sea Dipper gave forth mint and floral aromas. Next, lime and passion fruit on the sip led to rum and pineapple on the swallow. While the port float looked attractive, it did not add much to the drink. Perhaps increasing the volume to an ounce or more would help here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-v_8TFVXFrPXKfS9MR49KAOTsCY4YCBg2IDPYs5SQ0X4RymJ3_AbDBcGc5lsSjNC3CMiiOAEG2x9-M91oRT1OUUFZ1AVAtgGmm6_pUpaTuZ1sgDFEncSLP_xGNkhi9iTC-rS8ovE2URk/s320/southsea1073.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-v_8TFVXFrPXKfS9MR49KAOTsCY4YCBg2IDPYs5SQ0X4RymJ3_AbDBcGc5lsSjNC3CMiiOAEG2x9-M91oRT1OUUFZ1AVAtgGmm6_pUpaTuZ1sgDFEncSLP_xGNkhi9iTC-rS8ovE2URk/s800/southsea1073.jpg", "comment_count": 3 }, { "title": "tonga room zombie", "url": "https://cocktailvirgin.blogspot.com/2015/09/tonga-room-zombie.html", "published": "2015-09-08T09:00:00.000-04:00", "updated": "2017-07-04T13:54:26.580-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Tonga Room", "year": 1945 }, "categories": [ "lime juice", "passion fruit syrup", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 oz Lime Juice", "1 oz Passion Fruit Syrup", "1/2 oz Pineapple Juice", "1 oz Light Puerto Rican Rum (Caliche)", "1/2 oz Amber 151 Proof Rum (Don Q)", "1/2 oz Dark Jamaican Rum (Coruba)" ], "instructions": "Shake with crushed ice and pour into a tall glass. Garnish with a cherry speared to a lime slice and a pineapple chunk (mint, nasturtiums, spent half lime shell).", "body_text": "1 oz Lime Juice\n1 oz Passion Fruit Syrup\n1/2 oz Pineapple Juice\n1 oz Light Puerto Rican Rum (Caliche)\n1/2 oz Amber 151 Proof Rum (Don Q)\n1/2 oz Dark Jamaican Rum (Coruba)\nShake with crushed ice and pour into a tall glass. Garnish with a cherry speared to a lime slice and a pineapple chunk (mint, nasturtiums, spent half lime shell).\nAfter my shift two Fridays ago, my soul was in need of some Tiki. While flipping through Beachbum Berry's\nRemixed\n, one of the Zombie variations seemed like a decent option, namely the Zombie created at the Tonga Room circa 1945 at the Fairmont Hotel in San Francisco. Overall, much more stripped down than the original\nZombie\nwhich had seven ingredients besides the rum to the Tonga Room's three (and I thought the\nSouth Seas Zombie\nwas stripped down with four). The Tonga Room is still around and they have revamped their menu; their Zombie is still three rums, lime, pineapple, and passion fruit, but it also includes lemon and Angostura Bitters in the mix. Once built to the historic recipe, the Tonga Room Zombie gave forth peppery floral and minty aromas. Next, lime, pineapple, and the rum's caramel notes on the sip led to the rest of the rum flavors and passion fruit on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpUTb4DP326-E46ZyDjVS9n8SMOPCsxEAYWhOM7f2myGi1laW7WBM2CVo3Y9et2DhX8xba4rFN6gQ8-4uteQ5eETLCgkkqA9t6kEtepMhbE0227zIoxirxn47FrNJ24C453Mm01UJT-xZ/s320/tonga1024.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpUTb4DP326-E46ZyDjVS9n8SMOPCsxEAYWhOM7f2myGi1laW7WBM2CVo3Y9et2DhX8xba4rFN6gQ8-4uteQ5eETLCgkkqA9t6kEtepMhbE0227zIoxirxn47FrNJ24C453Mm01UJT-xZ/s800/tonga1024.jpg", "comment_count": 0 }, { "title": "sunshine", "url": "https://cocktailvirgin.blogspot.com/2015/09/sunshine.html", "published": "2015-09-08T11:30:00.000-04:00", "updated": "2017-07-04T13:53:59.307-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "applejack", "scotch", "vermouth (sweet)" ], "ingredients": [ "2/3 Spey Royal Scotch (1 1/2 oz Buchanan's 12 Year)", "2 dash Applejack (1/2 oz Boulard Calvados VSOP)", "2 dash Sweet Vermouth (3/4 oz Dolin)", "1 dash Picon Bitters (1/4 oz Wolfamer)" ], "instructions": "Stir with ice and strain into a cocktail glass. I garnished with an orange twist.", "body_text": "2/3 Spey Royal Scotch (1 1/2 oz Buchanan's 12 Year)\n2 dash Applejack (1/2 oz Boulard Calvados VSOP)\n2 dash Sweet Vermouth (3/4 oz Dolin)\n1 dash Picon Bitters (1/4 oz Wolfamer)\nStir with ice and strain into a cocktail glass. I garnished with an orange twist.\nAs a nightcap after my Saturday evening shift, I felt the desire for a straight spirits drink especially as the temperatures have been dropping. For inspiration, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\n. In the whisk(e)y section, I was drawn to the Sunshine which appeared like a Scotch and apple brandy version of the rye-based Liberal. In searching for similar drinks that I have had, it seems that I have never had Amer Picon (or replicas) with Scotch before, but I did have the\nBonsoir\nwith apple brandy. Moreover, it would give me a great excuse to try out my sample of the Amer Picon-like Wolfamer which is available in this country.\nThe Sunshine greeted my nose with orange and peat smoke notes. Grape and malt on the sip transitioned to apple and smoke on the swallow with a dark orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6VlRswRF0bZSQwRV0mU16kxpYKduO9hV57nDcvxrDyXI7RVXzg5FFNBE1TRqyzXT1gYjTWnulmsoNjZQfZY0zm-uQ1Ul9zt5TOE3XzGLDbk8gWHHscedCxMSEbNpTU4zouNR-jGDgaPh/s320/sunshine1077.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6VlRswRF0bZSQwRV0mU16kxpYKduO9hV57nDcvxrDyXI7RVXzg5FFNBE1TRqyzXT1gYjTWnulmsoNjZQfZY0zm-uQ1Ul9zt5TOE3XzGLDbk8gWHHscedCxMSEbNpTU4zouNR-jGDgaPh/s800/sunshine1077.jpg", "comment_count": 3 }, { "title": "tainted love", "url": "https://cocktailvirgin.blogspot.com/2015/09/tainted-love.html", "published": "2015-09-09T09:00:00.000-04:00", "updated": "2017-07-04T13:53:29.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "apricot liqueur", "lime juice", "mezcal", "swedish punsch" ], "ingredients": [ "1 oz Amaras Mezcal", "1 oz Kronan Swedish Punsch", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz Amaras Mezcal\n1 oz Kronan Swedish Punsch\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nFor Yacht Rock Sunday two Sundays ago, I wanted to do something with the bottle of Swedish punsch that arrived at the bar earlier that week. Looking through Swedish punsch recipes that I have tried before, the\nHavana Cocktail\ncaught my eye since it also called for apricot liqueur that arrived in the same delivery as the punsch. I had also thought about how well tequila worked with Swedish punsch in the\nChutes & Ladders\n, so I decided to switch the base spirit from gin to mezcal and the citrus from lemon to lime.\nThe Tainted Love greeted the nose with orange and apricot aromas. Lime and orchard fruit on the sip gave way to smoky mezcal, funky rum, and tea tannins on the swallow with an apricot finish. Here, the mezcal's smoke was a part of the drink instead of being dominant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLM9u9LOFqdVvcv69YVMKqUcvFmugiT_TXwybY5ymrTbJ4SGJK7gIQaCDgyFXCHksT0koLT85pnEnjClsa0wdzI3yJvUgzAYfSWK_ZgWBzYeco8LrqanEtQXr8Kg1Lh9ZDym9I6sfza5CO/s320/taintedlove.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLM9u9LOFqdVvcv69YVMKqUcvFmugiT_TXwybY5ymrTbJ4SGJK7gIQaCDgyFXCHksT0koLT85pnEnjClsa0wdzI3yJvUgzAYfSWK_ZgWBzYeco8LrqanEtQXr8Kg1Lh9ZDym9I6sfza5CO/s800/taintedlove.jpg", "comment_count": 0 }, { "title": "final countdown", "url": "https://cocktailvirgin.blogspot.com/2015/09/final-countdown.html", "published": "2015-09-09T11:35:00.000-04:00", "updated": "2017-07-04T13:53:01.337-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (other)", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Privateer Amber Rum", "1/2 oz Tamarind Syrup (see" ], "instructions": "Shake with ice and strain into a cocktail glass. Fill with crushed ice, garnish with a grapefruit twist, and add a straw.", "body_text": "2 oz Privateer Amber Rum\n1/2 oz Tamarind Syrup (see\nrecipe\n)\n1/2 oz Cinnamon Syrup\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n2 dash Fee Brothers Molasses Bitters\nShake with ice and strain into a cocktail glass. Fill with crushed ice, garnish with a grapefruit twist, and add a straw.\nTwo weeks ago, I had a ticket for a dealer's choice citrussy mocktail, and I made up a combination of tamarind and cinnamon syrups and grapefruit and lime juices in equal parts served over crushed ice. A little while later, I received another ticket for a repeat of that mocktail and a request for that drink with booze! The boozy version looked a lot like the recipe above except that I used Old Monk Rum and no bitters; since there is already Old Monk Rum recipe on the Yacht Rock Sunday menu at Loyal Nine, I decided to bolster Privateer Amber Rum with Fee's Molasses Bitters to simulate that rum. Overall, I was impressed at how well the grapefruit and the cinnamon worked with the tamarind.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Jvmbuhem7c29MLNgZeQgtWDgtsqyF_4xkL-ulGRpVSGKt018ZyWiUwlSbeUObs52sWiDH7a5ALTfhIt0lJsxdVJODjQ5aYUY9bCw1Hlawmz7dJeszwi-DOkHmAt7VXJnMKNhmD_G8Fx2/s320/finalcountdown.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Jvmbuhem7c29MLNgZeQgtWDgtsqyF_4xkL-ulGRpVSGKt018ZyWiUwlSbeUObs52sWiDH7a5ALTfhIt0lJsxdVJODjQ5aYUY9bCw1Hlawmz7dJeszwi-DOkHmAt7VXJnMKNhmD_G8Fx2/s800/finalcountdown.jpg", "comment_count": 0 }, { "title": "potted parrot", "url": "https://cocktailvirgin.blogspot.com/2015/09/potted-parrot.html", "published": "2015-09-10T09:00:00.000-04:00", "updated": "2017-07-04T13:52:28.272-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "curacao", "lemon juice", "orange juice", "orgeat", "rock candy syrup", "rum (white)" ], "ingredients": [ "2 oz Light Puerto Rican Rum (DonQ Cristal)", "1/2 oz Curaçao (Van der Hum)", "1/4 oz Orgeat (1/2 oz Orzata)", "1/4 oz Rock Candy Syrup (omitted)", "1 oz Lemon Juice", "2 oz Orange Juice (1 1/2 oz)" ], "instructions": "Shake with a half scoop of shaved ice and pour into a Pilsner glass. Garnish with mint and serve with straws.", "body_text": "2 oz Light Puerto Rican Rum (DonQ Cristal)\n1/2 oz Curaçao (Van der Hum)\n1/4 oz Orgeat (1/2 oz Orzata)\n1/4 oz Rock Candy Syrup (omitted)\n1 oz Lemon Juice\n2 oz Orange Juice (1 1/2 oz)\nShake with a half scoop of shaved ice and pour into a Pilsner glass. Garnish with mint and serve with straws.\nAfter Yacht Rock Sunday, I wanted to make a Tiki drink for myself. For ideas, I turned to Trader Vic's 1974\nRum Cookery & Drinkery\nand spotted the Potted Parrot which looked a lot like a Mai Tai with lemon and orange instead of lime juice. Once prepared, it offered mint and floral aromas. A crisp lemon and orange sip led into a rum, orange, and almond swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPMXRcdLB6rTINw7kEaZ9bmRrQcv0x-W6iWh97hpIGOAFgVvBFvHYhUD9vmEF2LBRgHSPYtW5emI5DSNF3BG-oVpx93mgFt8RnsWYdBlXcqm9sBxSK6DBZ4xjNHhR7uuWMR4xoB3Dr7tz/s320/pottedparrot1079.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPMXRcdLB6rTINw7kEaZ9bmRrQcv0x-W6iWh97hpIGOAFgVvBFvHYhUD9vmEF2LBRgHSPYtW5emI5DSNF3BG-oVpx93mgFt8RnsWYdBlXcqm9sBxSK6DBZ4xjNHhR7uuWMR4xoB3Dr7tz/s800/pottedparrot1079.jpg", "comment_count": 3 }, { "title": "cynar colada", "url": "https://cocktailvirgin.blogspot.com/2015/09/cynar-colada.html", "published": "2015-09-11T09:00:00.000-04:00", "updated": "2017-07-04T13:51:04.042-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Steve Yamada", "source": "Latitude 29", "year": null }, "categories": [ "#other", "cynar", "pineapple juice" ], "ingredients": [ "1 part Cynar", "2 part Pineapple Juice", "1/2 part Coco Lopez Coconut Cream" ], "instructions": "Blend with 2 parts ice and pour into cups. A part in an average batch here was around 10 ounces and made made 5-8 servings.", "body_text": "1 part Cynar\n2 part Pineapple Juice\n1/2 part Coco Lopez Coconut Cream\nBlend with 2 parts ice and pour into cups. A part in an average batch here was around 10 ounces and made made 5-8 servings.\nThis past week I attended Camp Runamok in Kentucky, and I was lucky enough to be placed in the Cynar cabin. Our cabin's counselor, Steve Yamada of Latitude 29, planned out the cabin drink by sending a blender down in advance as well as the fixings (save for the Cynar supplied by our cabin's sponsor). The drink was the Cynar Colada, and pictured here was the first round of many that we made for ourselves and any guests that visited our cabin. The first round also conjured up singing of, \"If you like Cynar Coladas, and getting caught in the rain...\" and was served in coconut glasses with fancy flower straws; the rest out of necessity were served in normal cups. Cynar like many caramel-driven amari works great with pineapple juice, and the Coco Lopez functioned well to smooth out the Cynar's herbal funkiness to make the libation even more accessible. While Cynar's proof worked well with our cabin theme of the \"Low Gravity Boys,\" a few batches were made split with Bourbon or rum to honor visiting guests' sponsors as well. Soon, Cynar Coladas became the talk of camp, and things of this nature did not hurt our end result of placing second for best camp cabin that week!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ru7cK2pKrQveNiw50YMYXRGE7xvpATyK3Lfqjz_EXKVoLnU3GmTki_XfdrLp-stS11f2V66CVcYqUTFmo0mAGaucIWZNZHIX8JbOKwFfpM3g14eLxS52xVvfCOhqE97IHqYHhg_PnOay/s320/cynarcolada.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ru7cK2pKrQveNiw50YMYXRGE7xvpATyK3Lfqjz_EXKVoLnU3GmTki_XfdrLp-stS11f2V66CVcYqUTFmo0mAGaucIWZNZHIX8JbOKwFfpM3g14eLxS52xVvfCOhqE97IHqYHhg_PnOay/s800/cynarcolada.jpg", "comment_count": 0 }, { "title": "tutu rum punch", "url": "https://cocktailvirgin.blogspot.com/2015/09/tutu-rum-punch.html", "published": "2015-09-13T14:01:00.000-04:00", "updated": "2017-07-04T13:50:31.557-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Stephen Siegelman", "source": "Trader Vic's Tiki Party!", "year": null }, "categories": [ "falernum", "grapefruit juice", "lemon juice", "pineapple juice", "rum" ], "ingredients": [ "2 oz Dark Rum (Plantation 5 Year Barbados)", "3/4 oz Grapefruit Juice", "3/4 oz Pineapple Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Lemon Juice" ], "instructions": null, "body_text": "2 oz Dark Rum (Plantation 5 Year Barbados)\n3/4 oz Grapefruit Juice\n3/4 oz Pineapple Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Lemon Juice\nBriefly pulse in a blender with 1 cup crushed ice (shake with ice and strain over crushed ice). Pour into a glass and garnish with a rock candy stick and a mint sprig (ornamental pea blossoms and mint).\nAfter returning from Camp Runamok last Sunday, I was in the mood for a nightcap so I turned to Stephen Siegelman's\nTrader Vic's Tiki Party!\nfor guidance. There, I spotted the Tutu Rum Punch that seemed like a good way to ease back into being home. Once prepared, it offered a mint and floral aroma. Next, grapefruit and the rum's caramel notes on the sip gave way to dark rum, pineapple, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtgG1mE7cUjgmejKJOohTJHImbbL3Ana4faZRLtDkLDYnWda8yA6lXyCYDPkRfmB-_3Gtq2kygn8EfdlBYVuPrrKT343UZu5ETCjlLmrH4cmB21YmoBTKNwgmnDl3YINtoRcTq4U5sM4s/s320/tuturum1089.jpg", "http://ir-na.amazon-adsystem.com/e/ir?t=cocktai-20&l=as2&o=1&a=1580085563" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtgG1mE7cUjgmejKJOohTJHImbbL3Ana4faZRLtDkLDYnWda8yA6lXyCYDPkRfmB-_3Gtq2kygn8EfdlBYVuPrrKT343UZu5ETCjlLmrH4cmB21YmoBTKNwgmnDl3YINtoRcTq4U5sM4s/s800/tuturum1089.jpg", "comment_count": 0 }, { "title": "androgynous cadillac margarita", "url": "https://cocktailvirgin.blogspot.com/2015/09/androgynous-cadillac-margarita.html", "published": "2015-09-14T12:53:00.001-04:00", "updated": "2017-07-04T13:49:56.329-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Josh Durr", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "brandy", "curacao", "lime juice", "quinquina", "tequila" ], "ingredients": [ "1 oz Cooper & King's Unaged Brandy", "1/2 oz Ocho Tequila Blanco", "1/2 oz Lime Juice", "1/2 oz Bonal Gentiane-Quinquina", "1/2 oz Senior Curaçao" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Cooper & King's Unaged Brandy\n1/2 oz Ocho Tequila Blanco\n1/2 oz Lime Juice\n1/2 oz Bonal Gentiane-Quinquina\n1/2 oz Senior Curaçao\nShake with ice and strain into a coupe glass.\nLast Tuesday, the Hawthorne hosted a Cooper & King's event entitled \"Mixtape\" that featured \"cocktails interpreting the music of Weezer & Sonic Youth\" using the brand's spirits. Being a Sonic Youth fan since the late 80's, I honed in on the pair created by Josh Durr named after songs from the band's Experimental Jet Set, Trash, & No Star album, and I began with the Androgynous Cadillac Margarita. Josh described the unaged brandy in the drink as a very phenolic eau de vie of muscat grapes with pear and malic notes; the closest thing that I could compare it to was a grappa crossed with a pisco.\nThis Cadillac Margarita variation began with a mineral, grape, and orange nose. Next, the sip began with grape and rich citrus notes and later gained a minerality as it warmed up. Finally, the swallow shared tequila, pear-like, and gentian flavors that ended cleanly on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HMLD15SlvLqia-rZcyNkgDYQn8EQvtfbaqokSmV2ECZdi-narWqNzvKbqZVlVWvMTeapJ7X6Iz5tBkaCFd7ZIG7JR97O8XgjmAatiu3XHNfDET5THR34cCyVSuxWn68qszOpFIWa-Smf/s320/androgynous1090.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HMLD15SlvLqia-rZcyNkgDYQn8EQvtfbaqokSmV2ECZdi-narWqNzvKbqZVlVWvMTeapJ7X6Iz5tBkaCFd7ZIG7JR97O8XgjmAatiu3XHNfDET5THR34cCyVSuxWn68qszOpFIWa-Smf/s800/androgynous1090.jpg", "comment_count": 0 }, { "title": "boulevardier in the heather", "url": "https://cocktailvirgin.blogspot.com/2015/09/boulevardier-in-heather.html", "published": "2015-09-15T15:52:00.000-04:00", "updated": "2017-07-04T13:49:24.605-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Josh Durr", "source": "Mixtape event at the Hawthorne", "year": null }, "categories": [ "#hawthorne", "brandy", "campari", "creme de banane", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Four Roses Small Batch Bourbon", "3/4 oz Copper & Kings Aged Brandy", "1 oz Campari", "3/4 oz Cruz Conde Oloroso Vermouth (*)", "1/4 oz Giffard Banane du Bresil" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.", "body_text": "1 1/4 oz Four Roses Small Batch Bourbon\n3/4 oz Copper & Kings Aged Brandy\n1 oz Campari\n3/4 oz Cruz Conde Oloroso Vermouth (*)\n1/4 oz Giffard Banane du Bresil\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.\n(*) A sweet vermouth made with oloroso-like wines.\nFor a second drink at the Mixtape event at the Hawthorne, I asked Cooper & King's Josh Durr for another Sonic Youth-inspired libation, namely the Boulevardier in the Heather. Josh described how a friend of his made a Negroni variation with the Giffard's banana liqueur, and he in turned riffed off of that drink to make this whiskey-brandy libation. Once in the glass, the drink offered orange oil aromas. Grape and malt on the sip were paired with a dryness, and the swallow began with Bourbon and bitter orange flavors and ended with a banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgsbBTMaBOwRqaP1dPnL2fc4sDWb4ToHbBqoSPKHG4pn9gZTqMaAXXDD9zGA0kxZAvUHbAJm0QlbfQXubwq93qaDKr0k34t8t9jR7rSy3Fr3nEy-bYxJBEV6qsmA4j-KjCGhPpiF_3XxY/s320/boulevard1093.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgsbBTMaBOwRqaP1dPnL2fc4sDWb4ToHbBqoSPKHG4pn9gZTqMaAXXDD9zGA0kxZAvUHbAJm0QlbfQXubwq93qaDKr0k34t8t9jR7rSy3Fr3nEy-bYxJBEV6qsmA4j-KjCGhPpiF_3XxY/s800/boulevard1093.jpg", "comment_count": 5 }, { "title": "budokan", "url": "https://cocktailvirgin.blogspot.com/2015/09/budokan.html", "published": "2015-09-15T16:20:00.000-04:00", "updated": "2017-07-04T13:48:53.174-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hojoko" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Stephanie Ann Wheeler", "source": "Hojoko", "year": null }, "categories": [ "#hojoko", "absinthe", "bitters (Angostura)", "gum syrup", "madeira", "rum" ], "ingredients": [ "1 oz Hamilton's 151 Proof Demerara Rum", "1 oz Sandeman's Rainwater Madeira", "1 barspoon Demarara Gum Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass spritzed with shiitake mushroom-infused absinthe.", "body_text": "1 oz Hamilton's 151 Proof Demerara Rum\n1 oz Sandeman's Rainwater Madeira\n1 barspoon Demarara Gum Syrup\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass spritzed with shiitake mushroom-infused absinthe.\nAfter the Hawthorne, I still had time in the Kenmore area before the game let out in Fenway so I made my way to Hojoko. I soon discovered that Yawkey Way was blocked off to foot traffic due to the game, but I was able to Jedi mindtrick the guard into letting me through to go get cocktails on the other side. Once there, I found a seat in front of bartender Stephanie Ann Wheeler, and I asked her for the Budokan. Bartender Daren Swisher later came by to talk about their rum Sazerac of sorts and described how Madeira often has a mushroomy aspect to it, and the shiitake-infused absinthe helped to reinforce that.\nThe absinthe rinse paid dividends in the aroma department. Next, caramel richness from the rum dominated the sip with perhaps some grape notes hiding in there, and the swallow showcased the rest of the rum flavors along with bitter herbal elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjGzJl5PGwS_VYEjIcqUwbndn8ft9z8u93502pkSYl8sAld58ko6-M1JihBpy9mEMQGylGS0fLRSo76pX0OhBfWqYN6sMXGUadyvKV762fTqb_nFE7zPDMS0FaILSOaoto3IMmL-Dhch1/s320/budokan1095.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjGzJl5PGwS_VYEjIcqUwbndn8ft9z8u93502pkSYl8sAld58ko6-M1JihBpy9mEMQGylGS0fLRSo76pX0OhBfWqYN6sMXGUadyvKV762fTqb_nFE7zPDMS0FaILSOaoto3IMmL-Dhch1/s800/budokan1095.jpg", "comment_count": 0 }, { "title": "luau daiquiri", "url": "https://cocktailvirgin.blogspot.com/2015/09/luau-daiquiri.html", "published": "2015-09-16T15:01:00.000-04:00", "updated": "2017-07-04T13:48:21.515-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "lime juice", "orange juice", "rum (white)", "simple syrup (vanilla)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CI) was picked by DJ Hawaiian Shirt of the\nSpirited Remix\nblog. The theme he chose was \"Orange Juice,\" and he elaborated on his choice with his description of, \"It really irritates me when people dismiss an ingredient. Whether it's too ordinary, or difficult, or inconsistent, or overpowering, I can't help but feel such conclusions are lazy and defeatist. Your theme this month is 'Orange Juice,' an ingredient I too often see derided or ignored when it comes to thoughtful mixology. Surely an assembly of such mixological brawn as MxMo can find or create a delicious way to mix OJ, right?\"\nIn discussing this with DJ, I pointed out that there was an early MxMo with an Zodiac tie-in orange theme, but how I understood how certain drinks like the Olympic were horrible. And I recalled conversations with John Gertsen about how orange juice made Boston's\nWard Eight\nuninspiring which is why he frequently opts for orange bitters instead. Therefore, I agreed it was something that ought to be addressed despite some overlap in theme. Afterwards, I realized that the Satan's Whiskers, Monkey Gland, and Tiki drinks like the Fog Cutter all shine with orange juice's smoothing character. Moreover, orange juice perhaps is the key ingredient that saves the\nBlood and Sand\nfrom being a hot mess. But on the other side of things, there is the abomination that is the Tequila Sunrise that is only a joy to make since it allows me to sink grenadine at the bottom of a Highball glass. For inspiration as to an orange juice recipe, I turned to\nImbibe Magazine\nand their online database. There, I found the Luau Daiquiri that is served at Beachbum Berry's Latitude 29. Given that there are recipes named after the Luau Room in Berry's books, I cannot discern if this was their original recipe or merely one they provided. Regardless, about a fifth of this drink was orange juice which should allow the ingredient to shine through.\nLuau Daiquri\n• 2 oz White Rum (Denizen)\n• 3/4 oz Lime Juice\n• 3/4 oz Orange Juice\n• 1/2 oz Vanilla Syrup (BG Reynolds)\nShake with ice and strain into a coupe glass. Garnish with an edible orchid (lime wheel).\nThe Luau Daiquiri began with a lime oil aroma over the rum's funk. Lime and orange paired up on the sip that led into a funky rum swallow with a vanilla finish. Indeed, the orange gave a smoothness and tropicalness to the flavor profile. However, it needed to be paired with lime juice to give the body any structure; this of course will not the case when\nbitter oranges\nsuch as Seville are available for a short window in January. Moreover, without the orange juice, the Luau Daiquiri would have come across like a less spiced\nWinter Daiquiri\n.\nThanks to DJ Hawaiian Shirt for hosting Mixology Monday again and allowing us to shine a spotlight on ways orange juice can function to make drinks more distinctive instead of masking flavors and flaws. And thanks to all of the MxMo participants for getting out the juicers and keeping this event going month after glorious month. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ15QDBElJ6Kl3M9HzE4_mpyDyP3XT1qsUgcF5b7zAZ9tQDs6kj8uJwtVs59W_cWCVbjyg7IanCuKYI385hzEUE_FSUgj-wt_EfjPqm5WR1-TmTqJprOHdegfBqKsQthXAp6354mwZNJKL/s320/luaudauq1096.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "brainstorm", "url": "https://cocktailvirgin.blogspot.com/2015/09/brainstorm.html", "published": "2015-09-17T12:44:00.001-04:00", "updated": "2022-04-25T14:22:23.511-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "benedictine", "vermouth (dry)", "whiskey" ], "ingredients": [ "3/4 jigger Whisky (2 oz Buchanan's 12 Year Scotch) (*)", "2 dash Benedictine (1/2 oz)", "2 dash Dry Vermouth (1/2 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "3/4 jigger Whisky (2 oz Buchanan's 12 Year Scotch) (*)\n2 dash Benedictine (1/2 oz)\n2 dash Dry Vermouth (1/2 oz)\nStir with ice and strain into a cocktail glass. I added an orange twist.\n(*)\nPostnote 4/25/22:\nThe\nSavoy Cocktail Book\nhas this specified as an Irish whiskey drink and ought to be used instead of Scotch. Boothby's generic spelling with \"whisky\" threw me off.\nLast Thursday, I turned to Boothby's 1934\nWorld Drinks & How to Mix Them\nfor my post-shift nightcap. There, I was drawn to the Brainstorm in part for the name and in part for the appearance of a drier Bobby Burns variation. In the glass, the Brainstorm's twist added bright orange oil aromas over that of the Scotch's smoke. The malty sip soon led into a smoky whisky swallow with a chocolate-minty herbal finish. As according to the postnote above, the recipe was most likely sourced from the 1930\nSavoy Cocktail Book\nwhere Irish whiskey is specified.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRabpJ_kd34t7g35donkZCICNi8YqtVKDG4rP7PtuoZuTFa6Un6h5BmyHJAz7B2s5Zw-VRxHY9rwjtXFCYxa9m-lE3vWaFFavdqApm2FIaqGHTyXry_3pl7yNByjDXDpgsaIb903OeOZK/s320/brainstorm1097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRabpJ_kd34t7g35donkZCICNi8YqtVKDG4rP7PtuoZuTFa6Un6h5BmyHJAz7B2s5Zw-VRxHY9rwjtXFCYxa9m-lE3vWaFFavdqApm2FIaqGHTyXry_3pl7yNByjDXDpgsaIb903OeOZK/s800/brainstorm1097.jpg", "comment_count": 0 }, { "title": "caucus club", "url": "https://cocktailvirgin.blogspot.com/2015/09/caucus-club.html", "published": "2015-09-17T13:03:00.000-04:00", "updated": "2017-07-04T13:45:32.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "averna", "egg", "honey", "madeira", "pear liqueur", "rum" ], "ingredients": [ "1 1/2 oz Barbancourt Rhum", "1/2 oz Averna", "1/2 oz St. George Spiced Pear Liqueur", "1/2 oz Blandy's 5 Year Malmsey Madeira", "1/4 oz Honey Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a glass, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Barbancourt Rhum\n1/2 oz Averna\n1/2 oz St. George Spiced Pear Liqueur\n1/2 oz Blandy's 5 Year Malmsey Madeira\n1/4 oz Honey Syrup\n1 Whole Egg\nShake once without ice and once with ice, strain into a glass, and garnish with freshly grated nutmeg.\nOne of the servers at Loyal Nine is obsessed with Flips regardless of the weather. In developing one to satisfy his requests, I scanned the shelves for unused ingredients and happened upon the St. George Spiced Pear. That ingredient made me think of the\nEndicott Cobbler\nthat I created at Russell House Tavern. Instead of the sherry to pair with the Averna and fruit liqueur, I opted for the house preference of Madeira, and to give the drink a back bone, I selected a rich Haitian rum. While it turned out rather well, it needed a touch of sweetness to fulfill the dessert role, and a dash of honey syrup was the answer.\nThe drink lived for over a month without a name, and last week it felt like the time to give it an identity. I took the historical angle and looked for a parallel group to the Loyal Nine besides the Sons of Liberty. One that caught my attention was the Boston Caucus Club, a political organization that had great influence leading up to the Revolution and led to the word \"caucus\" being associated with politics. The club frequently met in taverns such as the Salutation and the Green Dragon Taverns to plot their rebellious ways. Moreover, the latter location was where they schemed the Boston Tea Party in 1773.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GfJ0YQIljrpElevqK94-eUuaRGdvQV3frd-trzMi7rfQWXYuLQ1HYIo_oFqM37T3rzdR6a_TkEfx5ZJjSpxw_n8zowAz-0ETRlP-KknWHysaBaiBm8oL5wdDWnhZ4gBUwMkRQUf97ZdB/s320/caucusclub.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GfJ0YQIljrpElevqK94-eUuaRGdvQV3frd-trzMi7rfQWXYuLQ1HYIo_oFqM37T3rzdR6a_TkEfx5ZJjSpxw_n8zowAz-0ETRlP-KknWHysaBaiBm8oL5wdDWnhZ4gBUwMkRQUf97ZdB/s800/caucusclub.jpg", "comment_count": 0 }, { "title": "boomerang", "url": "https://cocktailvirgin.blogspot.com/2015/09/boomerang.html", "published": "2015-09-18T11:41:00.000-04:00", "updated": "2017-07-04T13:44:47.924-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Stephen Siegelman", "source": "Trader Vic's Tiki Party", "year": 2005 }, "categories": [ "lemon juice", "passion fruit syrup", "pisco", "rum (white)" ], "ingredients": [ "1 oz Pisco (Encanto)", "1 oz Silver Rum (1/2 oz Caliche, 1/2 oz Wray & Nephew)", "3/4 oz Passion Fruit Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 oz Pisco (Encanto)\n1 oz Silver Rum (1/2 oz Caliche, 1/2 oz Wray & Nephew)\n3/4 oz Passion Fruit Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. Garnish with a lemon twist.\nLast Friday, I turned to Stephen Siegelman's 2005\nTrader Vic's Tiki Party\nfor a post-shift libation. There, I spotted the Boomerang which appeared like a split spirits\nHurricane\nthat added pisco to the mix. I had avoided this drink at first in deference to the 1930s\nBoomerang\nfrom the\nCafé Royal Cocktail Book\n, but this recipe seemed too refreshing to pass up.\nInstead of serving it in a cocktail glass, I decided to gussy it up Tiki style, and the garnishes contributed floral and mint aromas. Next, lemon and passion fruit on the sip gave way to funky rum, pisco's floral notes, and passion fruit on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MbeQidqvV_8HEn0NrQ4yzsLj_mgM4HEYsc6-AAThc83mcpGJQrIdMcxmv6K9unMM9C6SIeUmvZF8hIWKkeESqcq7uf4k6aXuCUmHYl6fxd6Js7Fyyg236dO8mC4Yp-VCYA0_nl9PVf-x/s320/boomerang1099.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MbeQidqvV_8HEn0NrQ4yzsLj_mgM4HEYsc6-AAThc83mcpGJQrIdMcxmv6K9unMM9C6SIeUmvZF8hIWKkeESqcq7uf4k6aXuCUmHYl6fxd6Js7Fyyg236dO8mC4Yp-VCYA0_nl9PVf-x/s800/boomerang1099.jpg", "comment_count": 0 }, { "title": "cubano cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/09/cubano-cocktail.html", "published": "2015-09-19T11:32:00.000-04:00", "updated": "2017-07-04T13:44:15.805-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "gin", "kümmel", "pineapple syrup", "vermouth (dry)" ], "ingredients": [ "3/4 oz Gin (1 1/4 oz Bluecoat)", "3/4 oz Dry Vermouth (1 1/4 oz Noilly Prat)", "2 dash Pineapple Syrup (1/2 oz)", "2 dash Kümmel (1/4 oz Helbing)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz Gin (1 1/4 oz Bluecoat)\n3/4 oz Dry Vermouth (1 1/4 oz Noilly Prat)\n2 dash Pineapple Syrup (1/2 oz)\n2 dash Kümmel (1/4 oz Helbing)\nStir with ice and strain into a cocktail glass.\nLast Saturday after my shift, I was looking through a few old cocktail books for a nightcap. The one I ended up selecting was the Cubano from Trader Vic's 1947\nBartender's Guide\nwhich seemed like an interesting tropical and spiced Martini variation. I had also spotted it in Boothby's 1934\nWorld Drinks and How to Mix Them\n, but I had passed over the recipe for it just said \"pineapple\" which gave the impression of a shaken juice-driven drink. I later discovered that the Cubano Cocktail first appeared in the\nSavoy Cocktail Book\nwith a few dashes of \"Charbreux\" also in the mix. My curiosity about this ingredient led to this\nCocktaildb\nexplanation that links references to this ingredient to solely this recipe:\nCharbreux:\nDefunct term cited in bar books which is theorized to have been a corruption/typo for Les Peres Chartreux, the name given to Chartreuse during the period 1903-1940 when it was produced solely in Tarragona, Spain. The only reference to this product with this spelling was in a drink named the Cubano. Its first appearance was in the\nSavoy Cocktail Book\n(London 1930). In 1934, \"Cocktail Bill\" Boothby listed the recipe in his guide with the ingredient entirely eliminated, as did Trader Vic in 1947. Ever since, (as here,) \"Charbreux\" only shows up in recipe lists which draw from the Savoy book - or from the books which drew from those books!\nA little Green Chartreuse in the mix would not have hurt, but that was not the recipe that I had spotted that night. In the glass, the Cubano shared juniper and caraway aromas with a hint of pineapple. On the sip, sweet tropical fruit transitioned into gin and kümmel spice on the swallow with a pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiTZw9N7uBLFFtHqJhJtWsYs3X5pcnpWWKu_RjjBnYk3yrgOgifxxKRruc1ZEkkSLZm_LRgMEnMXCe-yRqqKewyFiUFr0aOq7Gnk2V4eXHpxDcYk6uHjID2XvKWTi0ZVUWR-Z7eC6K5-T/s320/cubano1100.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiTZw9N7uBLFFtHqJhJtWsYs3X5pcnpWWKu_RjjBnYk3yrgOgifxxKRruc1ZEkkSLZm_LRgMEnMXCe-yRqqKewyFiUFr0aOq7Gnk2V4eXHpxDcYk6uHjID2XvKWTi0ZVUWR-Z7eC6K5-T/s800/cubano1100.jpg", "comment_count": 0 }, { "title": "arrack strap", "url": "https://cocktailvirgin.blogspot.com/2015/09/arrack-strap.html", "published": "2015-09-20T12:04:00.001-04:00", "updated": "2017-07-04T13:42:47.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Brad Farran", "source": "Death & Co. Cocktail Book", "year": 2012 }, "categories": [ "batavia arrack", "bitters (mole)", "bitters (orange)", "campari", "rum", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 oz Cruzan Black Strap Rum", "1 oz Batavia Arrack", "1 oz Cocchi Sweet Vermouth (Dolin)", "1 tsp Campari", "1/2 tsp Demerara Syrup (1 tsp Simple)", "2 dash Mole Bitters", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into an Old Fashioned Glass with one large cube. Garnish with an orange twist.", "body_text": "1 oz Cruzan Black Strap Rum\n1 oz Batavia Arrack\n1 oz Cocchi Sweet Vermouth (Dolin)\n1 tsp Campari\n1/2 tsp Demerara Syrup (1 tsp Simple)\n2 dash Mole Bitters\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into an Old Fashioned Glass with one large cube. Garnish with an orange twist.\nLast week after my Yacht Rock Sunday shift, I needed a nightcap so I turned to the\nDeath & Co. Cocktail Book\nfor inspiration. There, I spotted Brad Farran's 2012 creation, the Arrack Strap, that appeared like a two rum Manhattan of sorts. Once built, it offered orange and dark molasses notes on the nose. Grape with hints of orange on the sip gave way to dark rum, funky Arrack, and bitter orange flavors on the swallow with hints of chocolate on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-K524kVEBWw79svITlN1y2Gir1-G1vwT9BOwM6eY3hFt4MK4QfyvTs0rGVFBG8sS8ilTEXu4nbBRNLllEMZ1vrdBa717zxDBxFFjLGvVZ3aGYvL1BKY5iyxwUGYC2-nK0l8ajJX0QAAn6/s320/arrackstrap1102.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-K524kVEBWw79svITlN1y2Gir1-G1vwT9BOwM6eY3hFt4MK4QfyvTs0rGVFBG8sS8ilTEXu4nbBRNLllEMZ1vrdBa717zxDBxFFjLGvVZ3aGYvL1BKY5iyxwUGYC2-nK0l8ajJX0QAAn6/s800/arrackstrap1102.jpg", "comment_count": 1 }, { "title": "[palenque]", "url": "https://cocktailvirgin.blogspot.com/2015/09/palenque.html", "published": "2015-09-21T16:46:00.000-04:00", "updated": "2017-07-04T13:42:20.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (other)", "campari", "ginger liqueur", "sherry", "tequila" ], "ingredients": [ "1 oz Milagro Blanco Tequila", "1 oz Lustau Oloroso Sherry", "1/2 oz Campari", "1/2 oz King's Ginger Liqueur", "2 dash Cocktail Kingdom Coffee Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Milagro Blanco Tequila\n1 oz Lustau Oloroso Sherry\n1/2 oz Campari\n1/2 oz King's Ginger Liqueur\n2 dash Cocktail Kingdom Coffee Bitters\nStir with ice and strain into a rocks glass.\nLast Monday, we ventured down to the South End to have dinner at Estragon. For a first drink, I searched through bartender Sahil Mehta's recipe book and spotted an unnamed sherry and tequila number that was one of his drinks of the day. For a name, I dubbed this one the Palenque after the bullfighting ring, but it is also the name of an ancient Mayan city. Once prepared, it offered a nutty sherry aroma at first with Campari's orange notes creeping in over time. Next, grape on the sip led into tequila, nutty, and bitter orange flavors on the swallow with a ginger finish that gained coffee accents with successive sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LJf4y7TEdIXh33w4kvIVgerFHrxEXa38BV_PU9e22eaNX4N8AF2WaAoFGLpMg0i3YsULIsOv9xZaSIbe4Y044lxkr28mt0o2q6WCsZsibW9c4v6TX9O1hq-29fX5fdW6ITRgwN9RSFD6/s320/palenque1104.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LJf4y7TEdIXh33w4kvIVgerFHrxEXa38BV_PU9e22eaNX4N8AF2WaAoFGLpMg0i3YsULIsOv9xZaSIbe4Y044lxkr28mt0o2q6WCsZsibW9c4v6TX9O1hq-29fX5fdW6ITRgwN9RSFD6/s800/palenque1104.jpg", "comment_count": 0 }, { "title": "[tropicalia]", "url": "https://cocktailvirgin.blogspot.com/2015/09/tropicalia.html", "published": "2015-09-23T15:15:00.001-04:00", "updated": "2017-07-04T13:41:52.611-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "cachaça", "falernum", "kümmel", "lime juice", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Leblon Cachaça", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Velvet Falernum", "1/4 oz Combier Kümmel" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Leblon Cachaça\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Velvet Falernum\n1/4 oz Combier Kümmel\nShake with ice and strain into a cocktail coupe.\nThe other drink that I had at Estragon was also from bartender Sahil Mehta's recipe notebook. This spiced\nSpecial Daiquiri\n-like cachaça number lacked a name, and I dubbed it the Tropicália after the Brazilian musical style that is a fusion of traditional Brazilian rhythms with foreign rock and roll influences. I became acquainted with the style through bands like Os Mutantes that people at the radio station I worked at were excited about. Moreover, this is not unlike the cachaça Sahil was using which made its way from Brazil over to France to be finished in used Cognac barrels. Once mixed, the drink offered grassy funk aromas spiced with cumin notes. Next, lime and passion fruit on the sip transitioned into a grassy and passion fruit swallow accented with cumin and clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bM_bhlXCkAP07EMafxvt9YwWy5ecAXhQOXJjD8-FOnKD1bRhznSeQWkviqddRMQugXji_PtYsc4AgBjTr9Ca1ZO1WKN0WXmhVJwXkB_-CpD5WarCMbDj3Swwc-33kK_2AXdTkaU46lLX/s320/tropicalia1105.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bM_bhlXCkAP07EMafxvt9YwWy5ecAXhQOXJjD8-FOnKD1bRhznSeQWkviqddRMQugXji_PtYsc4AgBjTr9Ca1ZO1WKN0WXmhVJwXkB_-CpD5WarCMbDj3Swwc-33kK_2AXdTkaU46lLX/s800/tropicalia1105.jpg", "comment_count": 1 }, { "title": "orientation", "url": "https://cocktailvirgin.blogspot.com/2015/09/orientation.html", "published": "2015-09-24T09:00:00.000-04:00", "updated": "2017-07-04T13:41:22.993-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Gregory Buda", "source": "Dead Rabbit", "year": null }, "categories": [ "bitters (Angostura)", "cognac", "lemon juice", "orgeat", "sherry" ], "ingredients": [ "1 3/4 oz Louis Royer Force 53 Cognac (Foret VSOP)", "1/2 oz Barbadillo Amontillado Sherry (Lustau)", "3/4 oz Orgeat (BG Reynolds)", "1/2 oz Lemon Juice", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Louis Royer Force 53 Cognac (Foret VSOP)\n1/2 oz Barbadillo Amontillado Sherry (Lustau)\n3/4 oz Orgeat (BG Reynolds)\n1/2 oz Lemon Juice\n3 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I decided to make one of the runner up drinks in the \"Show Me The Proof\" Cognac competition back in December. The Orientation by Dead Rabbits' Gregory Buda seemed to have the classic\nJapanese Cocktail\nas its backbone with sherry and lemon juice added in for complexity. Perhaps the \"Orient\" in the name is a nod to the the Land of the Rising Sun, or perhaps I should describe the flavor profile instead of looking too deeply into this one. Indeed, the Orientation greeted the nose with a nutty grape aroma from the orgeat and oxidized sherry. The lemon juice added a crisp citrus note to counter the richness and grape on the sip, and the swallow paired the brandy with the nuttiness from the sherry and orgeat. Finally, the drink ended with a dryness from the bitters' spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkPhTtCovZAdiGmOu8MACc3vSRu69jf487yARDPfIRs3rxr2NdlH00XGXt9ILgnrktLh9_UhJ9XK_F5GSoX5xgYlObbAhdtObdJzW4cpn-ERqUcfpy_-omDdu82A0q6oEkFSoSV1B-Xfd/s320/orientation1106.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkPhTtCovZAdiGmOu8MACc3vSRu69jf487yARDPfIRs3rxr2NdlH00XGXt9ILgnrktLh9_UhJ9XK_F5GSoX5xgYlObbAhdtObdJzW4cpn-ERqUcfpy_-omDdu82A0q6oEkFSoSV1B-Xfd/s800/orientation1106.jpg", "comment_count": 0 }, { "title": "creole", "url": "https://cocktailvirgin.blogspot.com/2015/09/creole.html", "published": "2015-09-25T12:21:00.002-04:00", "updated": "2017-07-04T13:40:53.834-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "lemon juice", "maraschino", "rum", "sherry" ], "ingredients": [ "2/3 Jamaican Rum (1 1/4 oz Coruba, 1/4 oz Wray & Nephew)", "2 dash Maraschino Liqueur (1/2 oz Maraska)", "2 dash Sherry (1/2 oz Lustau East India Solera)", "2 dash Lemon Juice (1/2 oz)", "1/2 tsp Anisette (1 bsp Herbsaint)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Jamaican Rum (1 1/4 oz Coruba, 1/4 oz Wray & Nephew)\n2 dash Maraschino Liqueur (1/2 oz Maraska)\n2 dash Sherry (1/2 oz Lustau East India Solera)\n2 dash Lemon Juice (1/2 oz)\n1/2 tsp Anisette (1 bsp Herbsaint)\nShake with ice and strain into a cocktail glass.\nAfter the Orientation, I wanted to make another drink using the remaining lemon juice, so I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor ideas. There, I spotted the Creole again, but I have passed it over since there is a better known\nCreole\nthat is a delicious Benedictine and Picon Manhattan variation (the link has an Amer Picon-less substitution). However, I am a sucker for Jamaican rum, sherry, and light touches of anise flavors, so I final gave in and made this other, more obscure Creole.\nIn the glass, the Creole gave forth rum funk and anise aromas. Next, lemon, caramel, and grape on the sip transitioned into funky rum and nutty Maraschino on the swallow with an anise spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3pn2nsct4rS_v9otvdOlBN6PlUOgOO9WHR8YP-6uBlFJpPFPaXN1EWwbHSvh_rWY0g9gXX_3_szqzvb3cck4cdpM3M0BPV23zrcnit6Nx8B4UZ_dPRy_diMO4wb7x6GPF6F9LNbIXU31/s320/creole1111.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3pn2nsct4rS_v9otvdOlBN6PlUOgOO9WHR8YP-6uBlFJpPFPaXN1EWwbHSvh_rWY0g9gXX_3_szqzvb3cck4cdpM3M0BPV23zrcnit6Nx8B4UZ_dPRy_diMO4wb7x6GPF6F9LNbIXU31/s800/creole1111.jpg", "comment_count": 2 }, { "title": ":: charles joly on food pairing ::", "url": "https://cocktailvirgin.blogspot.com/2015/09/charles-joly-on-food-pairing.html", "published": "2015-09-25T13:54:00.001-04:00", "updated": "2019-07-14T13:03:32.790-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "On Tuesday, I attended the first installment of the Diageo World Class classes that are the educational series leading up to the competition. While I have no plans of competing in this event right now, I am always game for gleaning knowledge from experts. The first session of the day's three was led by Charles Joly who won World Class in 2014, and the title was \"Ketel One Food Pairing.\"\nCharles began by describing how he initially solely relied on his chef and trusted his palate and the way he could break things down. And even today, when he takes on a consultancy, the first thing he does is walking into the kitchen to see what the chef is playing with. Traditionally, most pairings have been food and wine, and people declared that cocktails were both too high in ABV and too flavorful. However, while sommeliers have fixed constraints by what the vintners put in a bottle, bartenders can endlessly alter recipes to better fit the food.\nCharles next discussed the history of vodka and food pairings, and in doing so, made a good argument for its place on the menu. Vodka tasting can actually be rather challenging because the subtleties of flavor require a fresh palate as opposed to analyzing a set of Scotches; Charles described a lineup of vodkas to taste as \"the thinking flight.\" Vodka has traditionally been paired with food for quite a long time especially in Eastern Europe and Russia. In many of these countries, there will always be at least hors d'oeuvres while drinking. Moreover, flavored vodkas go back hundreds of years -- perhaps from the beginning -- whether to hide off flavors in the distillate or to enhance the spirit with seasonal ingredients.\nCharles then addressed the difference between taste and flavor. Taste is the standard five of sweet, sour, bitter, salt, and umami, while flavor is everything else including aroma and texture. Many of the the five tastes work to enhance or balance the others. With salt and umami, they balance bitterness and enhance sweetness; this is why a peanut butter and jelly sandwich works so well. With sweet, it balances sour, bitterness, and spice, and it enhances salt which is why salted caramel is so delicious. With sour, it works with spice and sweetness and enhances salt. Charles continued to describe how many bartenders add a pinch of salt (or dash of saline) in a Sour recipe and why the salted rim in a Margarita is so successful in brightening the flavors; note, this is not a perceivable amount of salt -- if you can taste the salt, it is too much. Finally, bitterness balances sweet and salt. Bitterness is what makes grapefruit a very different citrus fruit; for example, its addition in a Hemingway Daiquiri along with Maraschino is very different than just a Daiquiri with Maraschino.\nIn pairings, one possibility is to complement with a like mirroring a like whether in structure, flavor, texture, intensity, or bridging ingredients. The other possibility is to contrast where opposites attract whether in structure, flavor, or texture. With the drink, you do not want to beat up the chef's food; the goal is to complement but not overwhelm or muddy things up either. So keep it simple. Often the bartender does not have the opportunity to try out the foods and only has the menu description in hand. Moreover, the drink might be pairing with multiple dishes served during the same course or spanning two courses.\nIn terms of alcohol percentages, low alcohol is important since it helps with food; however, high ABV can cut through fat. A downside of boozy drinks is that it can enhance spice and make things too hot as well as get the guests too trashed to appreciate the later courses that the chef prepared. Indeed, smaller servings is a way to overcome these alcohol quantity concerns. When designing drinks, calculating the ABV is rather helpful. Consider a 30% dilution as a good standard; see the image below for an example of this calculation. In looking for inspiration, do not think of mirroring the exact ingredients that are in the dish; instead, look regionally and culturally to add elements found in that food's culture. Finally, subtlety is key in food pairings such as using only a light touch instead of a heavy hand with absinthe.\nCharles offered a few examples along the way of food pairings and their effects before we got to tinker at the bar setups in the back of the room to create pairings with two dishes. During the vodka tasting section, pickled fish with all of its salt, vinegar, and umami worked excellent with Ketel One. Charles noted that the pickleback was nothing new for the Scandinavians had long utilized this phenomenon as the brine balances out the acid in the booze. Next, Ketel One Oranje when matched with Camembert accented the cheese's earthy, sweet, umami, and creamy notes. When presented with a steak with peppercorn sauce and dill, many will think about a Manhattan which is a more drastic pairing. A softer pairing can be achieved with a drink including lemon juice, a fruity Lambic beer, and some herbs; here, acid instead of tannin is utilized to cut the fat, and the Lambic beer is hinting towards a shrub. Finally, with a New York-style cheesecake topped with blueberry sauce, a Campari drink (vodka, Campari, and a barspoon Fernet) brought out the cheesiness, salt, umami from the cake and enhanced the fruit in the sauce. Charles would be hesitant to serve a Campari drink like this to a wider audience, but with a room of bartenders, he felt comfortable. Also, a drink such as this needs to be served well chilled, so a smaller portion besides cutting back on the alcohol consumption will help ensure that it does not get too warm and thus flabby or unbalanced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDgSco-Zq6S2mPk97hce7LZAIxRJLQ2hRocKayeColHaNSI6-NLyHF-b1_f4hbgq1w4CCCdLJsUBRoMrLpw-gb29YnOsR3mGgTXaLIHemFZ-iwU8lwBh6hWIeU8Sxd9a2tljNKNxuelA2/s320/charlesjolyquote.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYFa0YiysoMYAqgjypfibH6d4AfCKpLAo20pnLkvuDZSJa7dkLU4gK2KO_4gSH7k8BdeJZkIRTKNiA6sZCo7O5QEBi3YaEpKcdDVLYWWn__S2mOwH-6UKpETJPgyVuV3aRsXlz8jPEV8G/s320/charlesjolypic.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiwWvf2lcf41-zYm_8gfDhxo0XsztPTyiDidAuup9MlDO9YJMgOCySQSZI-Y-dGaT3Fv80vb4bfTOKpRP-ynf0Pi40_4sUtgokCfs8x5gXuUVunrQptxUOtdxniTQinHsNnJ_lMo4g77G/s320/charlesjolyabv.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDgSco-Zq6S2mPk97hce7LZAIxRJLQ2hRocKayeColHaNSI6-NLyHF-b1_f4hbgq1w4CCCdLJsUBRoMrLpw-gb29YnOsR3mGgTXaLIHemFZ-iwU8lwBh6hWIeU8Sxd9a2tljNKNxuelA2/s800/charlesjolyquote.jpg", "comment_count": 0 }, { "title": "a moment of silence", "url": "https://cocktailvirgin.blogspot.com/2015/09/a-moment-of-silence.html", "published": "2015-09-26T13:22:00.000-04:00", "updated": "2017-08-16T11:02:36.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Maksym Pazuniak", "source": "Beta Cocktails", "year": null }, "categories": [ "applejack", "apricot liqueur", "averna", "bitters (Angostura)", "campari", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt)", "1 oz Marie Brizard Apricot Liqueur", "1/2 oz Averna", "1/2 oz Angostura Bitters", "1/4 oz Laird's Bonded Apple Brandy" ], "instructions": "Stir with ice and strain into a rocks glass with ice seasoned with Campari. Garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt)\n1 oz Marie Brizard Apricot Liqueur\n1/2 oz Averna\n1/2 oz Angostura Bitters\n1/4 oz Laird's Bonded Apple Brandy\nStir with ice and strain into a rocks glass with ice seasoned with Campari. Garnish with an orange twist.\nTwo Wednesday ago, I turned to\nBeta Cocktails\nfor nightcap ideas. Of the untried ones, Maksym Pazuniak's A Moment of Silence definitely called out to me. The pairing of Averna and apricot liqueur was one elegantly showcased in the inelegantly named\nAverna Jimjam\n, and here instead of lemon juice, the drying effects of Angostura Bitters along with a spirit backbone of rye and apple brandy fulfill the role.\nA Moment of Silence began with an apricot aroma that was brightened by the twist's orange oil. Next, a rich caramel and malt sip gave way to rye and apricot on the swallow. Finally, the end was rather complex for it finished very bitter followed by sweet and fruity notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnDqALXWj5P9rUgqejt9EgUnAU9CIb5HIObUUmGCcLZ6o5AWVv_kD0Is2xaknYPrcjYJ6N_kP4QpJJLZOYOEOJZ2xoKZz0XYIR4jE-gqlM2d9N2usriFx-N2fmClGA5yElYHTsiGHN1Rg/s320/momentsilence1113.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnDqALXWj5P9rUgqejt9EgUnAU9CIb5HIObUUmGCcLZ6o5AWVv_kD0Is2xaknYPrcjYJ6N_kP4QpJJLZOYOEOJZ2xoKZz0XYIR4jE-gqlM2d9N2usriFx-N2fmClGA5yElYHTsiGHN1Rg/s800/momentsilence1113.jpg", "comment_count": 1 }, { "title": "hai karate", "url": "https://cocktailvirgin.blogspot.com/2015/09/hai-karate.html", "published": "2015-09-27T11:14:00.000-04:00", "updated": "2017-07-04T13:38:11.585-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jeff Berry", "source": "Beachbum Berry's Remixed", "year": 1999 }, "categories": [ "bitters (Angostura)", "lime juice", "maple syrup", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "2 oz Gold Virgin Island Rum (1 3/4 oz Caliche, 1/4 oz Wray & Nephew)", "1 oz Lime Juice", "1 oz Pineapple Juice", "1 oz Orange Juice", "1 tsp Maple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and pour into a tall glass. Garnish with a lime wedge and an orange slice both speared to a cocktail cherry (here, nasturtiums and mint).", "body_text": "2 oz Gold Virgin Island Rum (1 3/4 oz Caliche, 1/4 oz Wray & Nephew)\n1 oz Lime Juice\n1 oz Pineapple Juice\n1 oz Orange Juice\n1 tsp Maple Syrup\n1 dash Angostura Bitters\nShake with ice and pour into a tall glass. Garnish with a lime wedge and an orange slice both speared to a cocktail cherry (here, nasturtiums and mint).\nTwo Thursdays ago, I turned to Beachbum Berry's\nRemixed\nfor a Tiki nightcap. The one that called out for my post-shift drink at home was one of Jeff Berry's originals, the Hai Karate that he created in 1999. With my mint and nasturium garnish, the Hai Karate offered a mint and peppery floral aroma. Tart lime and orange flavors on the sip flipped into rum blending into maple and pineapple on the swallow with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzC2HiGQyNIXkOSlgZgyvHZhYgxgAj5kkv8UBTSgp0nVpAppPL9LqKqFxqiV9Uq2qNpAPZmByRRIlGFlieyTsCIkUPqFALRAQfd59rI9qRLDamAWFVrVWNuj2DNdneQ6FuS2nHw9tw_xh/s320/haikarate1116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzC2HiGQyNIXkOSlgZgyvHZhYgxgAj5kkv8UBTSgp0nVpAppPL9LqKqFxqiV9Uq2qNpAPZmByRRIlGFlieyTsCIkUPqFALRAQfd59rI9qRLDamAWFVrVWNuj2DNdneQ6FuS2nHw9tw_xh/s800/haikarate1116.jpg", "comment_count": 0 }, { "title": "frenchman street cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/09/frenchman-street-cocktail.html", "published": "2015-09-28T10:35:00.001-04:00", "updated": "2017-07-04T12:33:05.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Timothy Miner", "source": "Long Island Bar", "year": null }, "categories": [ "bitters (Peychaud's)", "cognac", "creme de cacao", "curacao", "vermouth (sweet)" ], "ingredients": [ "2 oz Louis Royer Force 53 VSOP Cognac (Foret VSOP)", "1/2 oz Sweet Vermouth (Dolin)", "1/2 oz Pierre Ferrand Dry Curaçao", "1 barspoon White Crème de Cacao (Marie Brizard)", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Louis Royer Force 53 VSOP Cognac (Foret VSOP)\n1/2 oz Sweet Vermouth (Dolin)\n1/2 oz Pierre Ferrand Dry Curaçao\n1 barspoon White Crème de Cacao (Marie Brizard)\n3 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago for my post-work nightcap, I turned to the grand prize winner of the \"Show Me the Proof\" Cognac competition that I mentioned in the\nOrientation\n. This one was the Frenchman Street Cocktail created by Timothy Miner of the Long Island Bar. This New Orleans-inspired cocktail did not only look delicious, but I was excited to try another of Tim's recipes after having enjoyed the\nHandbook for the Recently Deceased\nand the\nSherry Duval\n.\nThe Frenchman Street Cocktail proffered a dark orange peel aroma. The vermouth's grape on the sip soon transitioned into brandy on the swallow. The finish though was an intriguing combination of chocolate-orange with a dry anise ending.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WCNJRiZYV0SM1EmqJxAqhCoAGiu2rtsGnvP0KjszLU5kj8hedlTQHtrjZoHfbrkrsuln_AMpqYI8RKy38tTh0SroOSHNcodjRDjKCH3VvWcrVRR-ii9GCbnCNG3ipKc7QVCy6_lMgrY7/s320/frenchman1121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WCNJRiZYV0SM1EmqJxAqhCoAGiu2rtsGnvP0KjszLU5kj8hedlTQHtrjZoHfbrkrsuln_AMpqYI8RKy38tTh0SroOSHNcodjRDjKCH3VvWcrVRR-ii9GCbnCNG3ipKc7QVCy6_lMgrY7/s800/frenchman1121.jpg", "comment_count": 0 }, { "title": "terrible love", "url": "https://cocktailvirgin.blogspot.com/2015/09/terrible-love.html", "published": "2015-09-28T16:46:00.003-04:00", "updated": "2017-07-04T12:32:35.292-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2013 }, "categories": [ "bitters (orange)", "mezcal", "st. germain", "suze" ], "ingredients": [ "1 1/2 oz Del Maguey Chichicapa Mezcal (Montelobos)", "3/4 oz Suze Gentian Liqueur (Salers)", "1/2 oz St. Germain Elderflower Liqueur", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Del Maguey Chichicapa Mezcal (Montelobos)\n3/4 oz Suze Gentian Liqueur (Salers)\n1/2 oz St. Germain Elderflower Liqueur\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.\nAt the nightcap hour after my Saturday shift two weekends ago, I turned to the\nDeath & Co. Cocktail Book\nfor a recipe. There, Phil Ward's Terrible Love from 2013 called out to me for the combination of gentian and elderflower liqueurs worked rather well in\nThe Root and the Flower\nand the\nPrieure de Sion\n. Once mixed, the Terrible Love shared a grapefruit and smoke bouquet. On the palate, the pear-like flavor from the St. Germain on the sip gave way to smoky agave and earthy gentian on the swallow with an orange and floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTsjKsYljH7B8to1ZtiQ5cLbJPTelnGsk5BHBZJzN_MmgkAyickT8PLtrFTavA1uJ6YuLzcuyQEt3TIT9Eo1UF3ZFxVmSEb6SwMAQSQRsXnw6elaIE6CoU_B5wD3LrvfaaEAD9DlS6y3S/s320/terriblelove1122.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTsjKsYljH7B8to1ZtiQ5cLbJPTelnGsk5BHBZJzN_MmgkAyickT8PLtrFTavA1uJ6YuLzcuyQEt3TIT9Eo1UF3ZFxVmSEb6SwMAQSQRsXnw6elaIE6CoU_B5wD3LrvfaaEAD9DlS6y3S/s800/terriblelove1122.jpg", "comment_count": 0 }, { "title": "hungry eyes", "url": "https://cocktailvirgin.blogspot.com/2015/09/hungry-eyes.html", "published": "2015-09-29T16:20:00.000-04:00", "updated": "2017-07-04T12:31:58.922-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "chartreuse (yellow)", "gin", "lemon juice", "tea" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distiller's Greylock Gin", "1/2 oz Yellow Chartreuse", "1/2 oz Green Tea Syrup (*)", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass containing 1 oz soda water. Garnish with 6-8 pre-swelled Thai basil seeds (also known as tukmaria and falooda). A lemon twist would work in a pinch.", "body_text": "1 1/2 oz Berkshire Mountain Distiller's Greylock Gin\n1/2 oz Yellow Chartreuse\n1/2 oz Green Tea Syrup (*)\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass containing 1 oz soda water. Garnish with 6-8 pre-swelled Thai basil seeds (also known as tukmaria and falooda). A lemon twist would work in a pinch.\n(*) 1 part strong steep tea to 1 part sugar.\nTwo Yacht Rock Sundays ago at Loyal Nine, I was mulling over some less bitter herbal cocktail ideas when I decided on pairing green tea syrup with Yellow Chartreuse. Or perhaps I was looking for a recipe using Thai basil seeds that I had in the spice cabinet. Thai basil seeds are small black seeds that swell when placed into water over the course of around 5-10 minutes. I was originally introduced to the seeds in a drink at the Green Goddess, and I tinkered with them in the\nFrog Pond\nfor they look like frog eggs given the white coating that they acquire. Back to the spirits aspect, I paired this with gin and lemon juice but the drink needed some bitters to give some lower notes to the tea and Yellow Chartreuse's high ones. The addition of Angostura Bitters brought the drink closer to a gin for brandy Champs-Élysées. Given how the Thai basil seeds dance with carbonation, I also lightened the drink with an ounce of soda akin to the\nSafety Dance\n. With the same wide coupe, the basil seeds got lost in the surface area, so I used a taller, narrower glass. For a name -- or perhaps the name was already in my mind for the basil seeds also look like eye balls -- I picked Eric Carmen's Hungry Eyes off of the yacht rock song playlist. Describing the origins of this drink though is like figuring out the chicken and the egg conundrum.\nThai basil seeds can be found in their dry format Indian spice stores under the name tukmaria or falooda, and are often found in a variety of Asian drinks already swelled (less useful). Swelling the seeds is easy in a small glass with a bit of tap water. I have experimented with flavoring the seeds with little luck. The swelling is linked to low solute rainwater and thus adding syrups and liqueurs inhibited things; moreover, even if it did work, the seeds might sink instead of float in the cocktail. I have not tried swelling the seeds and transferring them to a syrup or liqueur though. Warmer water may speed up the swelling time, but it did not seem to make the end diameter any greater.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrpWzmQ5F4ESbeqYRhivUcO8vXfbOXFk93cYcPeAPFy1GDNPnX3ykKHuhKdV6iQtUZlpPLN1eYbKbuZykRC6RrfY1stCimwr30huzu3p8m9Yh5Uykdwzo7mkr-f-BnS7QOa8zxWb3mzNO/s320/hungryeyes1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTZOxbACs6pcV-ICtlQHIxIfp62oEkwopffJup3kjQ-uSHttZq6PsTaZMaTeNNhSwG_w9qyU-uBmFjQ8suYJrfKQxU1ixlRdvT-Soqfwtv6DxzSKAbB6jmzEp-nquplnSX6uPdPzg9rfX/s320/hungryeyes2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrpWzmQ5F4ESbeqYRhivUcO8vXfbOXFk93cYcPeAPFy1GDNPnX3ykKHuhKdV6iQtUZlpPLN1eYbKbuZykRC6RrfY1stCimwr30huzu3p8m9Yh5Uykdwzo7mkr-f-BnS7QOa8zxWb3mzNO/s800/hungryeyes1.jpg", "comment_count": 0 }, { "title": "broken wings", "url": "https://cocktailvirgin.blogspot.com/2015/09/broken-wings.html", "published": "2015-09-29T16:57:00.002-04:00", "updated": "2017-07-04T12:31:05.778-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "apricot liqueur", "lillet", "lime juice", "pisco" ], "ingredients": [ "1 1/2 oz Encanto Pisco", "1/2 oz Lillet Blanc", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Lime Juice", "12 drop St. George Absinthe" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Encanto Pisco\n1/2 oz Lillet Blanc\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Lime Juice\n12 drop St. George Absinthe\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nAnother drink that I did for Yacht Rock Sundays two weekends ago revolved around one of my favorite classic apricot liqueur recipes, the\nCulross\n. Instead of rum, I switched the spirit to pisco to take it in a more floral and tropical direction. I had previously tinkered with the Culross for a Bols Genever event at the Franklin Southie with the\nZeeland\n. There, one of the botanicals in Bols Genever is wormwood and it added a lot to the complexity of the drink; to mimic that, I added a very light touch of absinthe for some herbal complexity. For a name, I ended up pairing the recipe with the Mr. Mister song Broken Wings due to all of the high notes in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWrX2QyV0S5jwjHYQzpw478QfhamTklS76cC0zUf3-gItSfye85CpTk7QBm6U3s2ObfBif0CmNEQ1cFNjWyNhxLvD-0W9zTKBvZnrN9H3p-yIN_o3Gd6JmPRoPebW3gELoBFFLcg83vJ3/s320/brokenwings.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWrX2QyV0S5jwjHYQzpw478QfhamTklS76cC0zUf3-gItSfye85CpTk7QBm6U3s2ObfBif0CmNEQ1cFNjWyNhxLvD-0W9zTKBvZnrN9H3p-yIN_o3Gd6JmPRoPebW3gELoBFFLcg83vJ3/s800/brokenwings.jpg", "comment_count": 0 }, { "title": "everybody wants to rule the world", "url": "https://cocktailvirgin.blogspot.com/2015/09/everybody-wants-to-rule-world.html", "published": "2015-09-30T13:32:00.000-04:00", "updated": "2017-07-04T12:30:37.031-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Yacht Rock Sunday", "year": null }, "categories": [ "#loyalnine", "*original", "calvados", "lime juice", "simple syrup (cinnamon)", "swedish punsch", "tequila" ], "ingredients": [ "3/4 oz Chinaco Blanco Tequila", "3/4 oz Morin Selection Calvados", "1/2 oz Kronan Swedish Punsch", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice, garnish with an orange twist and freshly grated nutmeg, and add a straw.", "body_text": "3/4 oz Chinaco Blanco Tequila\n3/4 oz Morin Selection Calvados\n1/2 oz Kronan Swedish Punsch\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice, garnish with an orange twist and freshly grated nutmeg, and add a straw.\nFor Yacht Rock Sunday's menu two weekends ago, I wanted to put a less summery and more autumnal Swizzle on the menu. I had been holding back on using apple brandy until the weather started to get colder, and I figured that it was about time to think again about Calvados. For the spice element in the Swizzle, I looked to Swedish Punsch and thought about how well it worked with apple brandy in the\nCason\nand\nMurderer's\nCocktails. Moreover, I considered how well tequila pairs both with Swedish Punsch in the\nChutes and Ladders\nand with apple brandy in the\nBroken Crown\n, so I decided to split the spirits. To bolster the spice, I added cinnamon syrup which pairs well with both apple and agave flavors, and to counter the sweetness, a bit of lime juice. The combination felt a bit regal to me (or it wanted to feel regal), so I decided to pick out of the song title roster Tears for Fears' Everybody Wants to Rule the World.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw33suMS3SCm42Fo_cxHbxot4eHe0npJDiOzi0Fy-jHVq1xk8IpOBtefNzS7SLe2JXx8AeGF2oAIOGw7Kw9IFq7IpIWoVuNZtpL-h9UQMRr9ii48xubSlFSNuiWap0gUi1nH36Dxd91hqC/s320/everybodywants.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw33suMS3SCm42Fo_cxHbxot4eHe0npJDiOzi0Fy-jHVq1xk8IpOBtefNzS7SLe2JXx8AeGF2oAIOGw7Kw9IFq7IpIWoVuNZtpL-h9UQMRr9ii48xubSlFSNuiWap0gUi1nH36Dxd91hqC/s800/everybodywants.jpg", "comment_count": 0 }, { "title": "corpus christie", "url": "https://cocktailvirgin.blogspot.com/2015/09/corpus-christie.html", "published": "2015-09-30T14:32:00.000-04:00", "updated": "2017-07-04T12:30:02.624-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "maraschino", "scotch", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2/3 Scotch (1 oz Buchanan's 12 Year)", "2 dash Sweet Vermouth (3/4 oz Dolin)", "2 dash Bourbon (3/4 oz Fighting Cock 103)", "1 dash Maraschino Liqueur (3/8 oz Luxardo)", "1 dash Ojen Bitters (1/8 oz Butterfly Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (1 oz Buchanan's 12 Year)\n2 dash Sweet Vermouth (3/4 oz Dolin)\n2 dash Bourbon (3/4 oz Fighting Cock 103)\n1 dash Maraschino Liqueur (3/8 oz Luxardo)\n1 dash Ojen Bitters (1/8 oz Butterfly Absinthe)\nStir with ice and strain into a cocktail glass.\nAfter Yacht Rock Sunday two weekends ago, I returned home hankering for a nightcap. For ideas, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Corpus Christie that appeared like an\nImproved\nRob Roy-Manhattan hybrid. Once in the glass, the Corpus Christie shared absinthe's ethereal anise aromas crossed with Maraschino's fruity-nutty ones. On the sip, the grape and malt flavors were accented by cherry, and the swallow gave forth smoky whisky, nutty, and anise elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3U-_KC5P4zw0dRwBS72mRiaXNg0pUJVAlXxxg9SNhjUBPz005So6gvJ46kNJuacGXVxPmQ9JeY4VD79OS6fWYl6fKr8YCL6OGmwvk2QVkFEq15d_96KnQyLjF1VBwKrMOOMQ5I8O9TDb/s320/corpus1123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3U-_KC5P4zw0dRwBS72mRiaXNg0pUJVAlXxxg9SNhjUBPz005So6gvJ46kNJuacGXVxPmQ9JeY4VD79OS6fWYl6fKr8YCL6OGmwvk2QVkFEq15d_96KnQyLjF1VBwKrMOOMQ5I8O9TDb/s800/corpus1123.jpg", "comment_count": 2 }, { "title": "6th street swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/10/6th-street-swizzle.html", "published": "2015-10-01T12:01:00.000-04:00", "updated": "2017-07-04T12:29:34.841-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "#brickandmortar", "bitters (Angostura)", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Rhum Clément Première Canne", "1 oz Lime Juice", "3/4 oz Demerara Syrup" ], "instructions": "Build in a Collins glass and fill with crushed ice. Add 4 dash Angostura Bitters to the top, and swizzle to mix and chill. Top with crushed ice, garnish with mint sprigs, and add a straw.", "body_text": "1 1/2 oz Rhum Clément Première Canne\n1 oz Lime Juice\n3/4 oz Demerara Syrup\nBuild in a Collins glass and fill with crushed ice. Add 4 dash Angostura Bitters to the top, and swizzle to mix and chill. Top with crushed ice, garnish with mint sprigs, and add a straw.\nTwo Mondays ago, I stopped into Brick & Mortar and asked bartender Patrick Gaggiano for the 6th Street Swizzle from the menu. Patrick mentioned that they had fallen in love with the bittered Daiquiri simplicity of this Swizzle from the\nDeath & Co. Cocktail Book\n. The original was crafted by Phil Ward in 2008 and utilized La Favorite as the rhum agricole. Once prepared, it gave forth a minty aroma with hints of spice. At first, the sip shared lime flavors countered by the demerara syrup's richness, and the swallow proffered grassy and funky rhum notes. Later, as the bitters entered into the equation, the sip became drier and there were a bounty of clove and other spice elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa0dPvDyuat4ktaUnBA7WBx5Q8Z-1qxjVSp5Zuvk8y0KZm4q-wwnfzQaIMkttHXJDzFSV3xGUpqrY_MsfnnxfYsHGC-wDviM_jtakcRqaeetzHY2ET056YV7uSz5319D5XhszdTeLvpDI/s320/sixthstreet1125.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa0dPvDyuat4ktaUnBA7WBx5Q8Z-1qxjVSp5Zuvk8y0KZm4q-wwnfzQaIMkttHXJDzFSV3xGUpqrY_MsfnnxfYsHGC-wDviM_jtakcRqaeetzHY2ET056YV7uSz5319D5XhszdTeLvpDI/s800/sixthstreet1125.jpg", "comment_count": 2 }, { "title": "banana manhattan", "url": "https://cocktailvirgin.blogspot.com/2015/10/banana-manhattan.html", "published": "2015-10-01T12:11:00.000-04:00", "updated": "2017-07-04T12:29:03.630-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Tiki Drinks: Tropical Cocktails for the Modern Bar", "year": null }, "categories": [ "bitters (Angostura)", "creme de banane", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Aged Rum (Coruba)", "1/2 oz Punt e Mes", "1/2 oz Banana Liqueur (Giffard Banane du Brasil)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Aged Rum (Coruba)\n1/2 oz Punt e Mes\n1/2 oz Banana Liqueur (Giffard Banane du Brasil)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nFor a nightcap after my adventures two Mondays ago, I turned to\nTiki Drinks: Tropical Cocktails for the Modern Bar\nand found the Banana Manhattan. Its overall structure reminded me of the\nConey Island\nwith aged rum and banana liqueur in the place of rye and crème de cacao but with Punt e Mes and bitters in place to maintain some dignity. With the nasturium garnish, the Banana Manhattan gave forth floral notes that helped to accent the dark caramel aromas from the rum. Dark fruity grape from the Punt e Mes and rum on the sip led into funky rums and Punt e Mes' bitter complexity on the swallow. Finally, the drink ended with banana and spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qrQkzokcqr4Ni8kcvILts8uwhyzZVUUB0nO9YMv5uYLKuDPvMItQ-BHujrFvBnf2LLM9T0nkDKqKvoOqW0Osg3jz14kfByADmS4YlMXS2HWSt9o_niPMLKGWhdHgVwagr099hjXNU3bG/s320/bananaman1127.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qrQkzokcqr4Ni8kcvILts8uwhyzZVUUB0nO9YMv5uYLKuDPvMItQ-BHujrFvBnf2LLM9T0nkDKqKvoOqW0Osg3jz14kfByADmS4YlMXS2HWSt9o_niPMLKGWhdHgVwagr099hjXNU3bG/s800/bananaman1127.jpg", "comment_count": 0 }, { "title": "genie in a bottle", "url": "https://cocktailvirgin.blogspot.com/2015/10/genie-in-bottle.html", "published": "2015-10-02T12:18:00.001-04:00", "updated": "2017-07-04T12:28:34.522-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Luc Thiers", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "curacao", "drambuie", "lemon juice", "mezcal", "pineapple juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz El Bujo Mezcal", "1 oz El Dorado 3 Year Rum", "2 oz Pineapple Juice", "1/2 oz Drambuie", "1/2 oz Housemade Blue Curaçao", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with cracked ice and pour into a flower vase. Add a straw.", "body_text": "1 oz El Bujo Mezcal\n1 oz El Dorado 3 Year Rum\n2 oz Pineapple Juice\n1/2 oz Drambuie\n1/2 oz Housemade Blue Curaçao\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with cracked ice and pour into a flower vase. Add a straw.\nTwo Wednesdays ago, I ventured over to Backbar and found a seat in front of bartender Luc Thiers. Earlier in the week, I had spotted a drink of his on the\nOnTheBar\napp and I made a comment that it looked interesting. Luc remembered this and asked if I wanted the Genie in a Bottle -- a drink he was inspired to create while thinking about the classic Blue Hawaiian. It caught my attention for mezcal (as well as tequila) pairs rather well with Drambuie such as in Eastern Standard's\nProclaimer\n, and pineapple works rather well with all of the above in the\nGory Guerrero\n. Plus, any chance to have another drink in a flower vase, such as was done in the\nSherry Colada\n, is worth it.\nThe Genie in the Bottle greeted me with a blue vision and a pineapple and smoke aroma. On the sip, honey, tropical, and orange flavors mingled and led into an agave and pineapple swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHlCtACNn54QIlrTePzdVzs9vD07Yh7TvQiQU2x2IE7lzFYtq1Zl3Eva2iCmNt5qcifOHv-zDF6Vw43XN7ZzAfztD5PN9PH4EDnhxh8Gfu_CIkF6pIt9Z5PNhobzw5S9819YKoIIn8ZDq/s320/geniebottle1130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHlCtACNn54QIlrTePzdVzs9vD07Yh7TvQiQU2x2IE7lzFYtq1Zl3Eva2iCmNt5qcifOHv-zDF6Vw43XN7ZzAfztD5PN9PH4EDnhxh8Gfu_CIkF6pIt9Z5PNhobzw5S9819YKoIIn8ZDq/s800/geniebottle1130.jpg", "comment_count": 1 }, { "title": "let's go crazy", "url": "https://cocktailvirgin.blogspot.com/2015/10/lets-go-crazy.html", "published": "2015-10-03T11:24:00.001-04:00", "updated": "2017-07-04T12:22:51.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kobie Ali", "source": null, "year": null }, "categories": [ "#backbar-journeyman", "creme de cacao", "mezcal", "quinquina", "sherry", "tequila" ], "ingredients": [ "1 oz El Bujo Mezcal", "1 oz Reposado Tequila", "1/2 oz Bonal Gentiane-Quina", "1/4 oz Crème de Cacao", "1/4 oz Amontillado Sherry" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist (discarded here).", "body_text": "1 oz El Bujo Mezcal\n1 oz Reposado Tequila\n1/2 oz Bonal Gentiane-Quina\n1/4 oz Crème de Cacao\n1/4 oz Amontillado Sherry\nStir with ice and strain into a cocktail glass. Garnish with an orange twist (discarded here).\nFor my next drink, I narrowed down their Instagrammed drinks of the day from the past two weeks and asked bartender Luc Thiers which of the three that I should have. Luc picked out Kobie Ali's Let's Go Crazy from my short list; Kobie making a Prince-inspired drink name is not all that surprising since he has been the lead singer of the Prince tribute band Lovesexy for quite a few years now. Once prepared, the Let's Go Crazy shared orange oil and chocolate aromas. Grape on the sip from the Bonal and sherry led into smoky agave and bitter chocolate on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnnFfRksou4lclkeljkbYYlvVGgg_UgWVkSrxzglCSq9WalI9gFr-45gHYrTN5NamYMWkHPILB_vGPa3kFbjX2BKU2qg-KA9MgfQ5agW9ab13vKaV3xg8p4mRBRdQ22mFoyLuqzL3sMzL/s320/letsgocrazy1131.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnnFfRksou4lclkeljkbYYlvVGgg_UgWVkSrxzglCSq9WalI9gFr-45gHYrTN5NamYMWkHPILB_vGPa3kFbjX2BKU2qg-KA9MgfQ5agW9ab13vKaV3xg8p4mRBRdQ22mFoyLuqzL3sMzL/s800/letsgocrazy1131.jpg", "comment_count": 0 }, { "title": "barnyard punch", "url": "https://cocktailvirgin.blogspot.com/2015/10/barnyard-punch.html", "published": "2015-10-03T11:35:00.000-04:00", "updated": "2017-07-04T12:22:24.097-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highballlounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Shaher Misif", "source": "Highball Lounge", "year": null }, "categories": [ "#highballlounge", "bitters (other)", "falernum", "lemon juice", "simple syrup", "suze", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Woodford Reserve Bourbon", "1/2 oz Suze Gentian Liqueur", "1/2 oz Falernum", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Celery Bitters" ], "instructions": "Shake with ice and strain into a rocks glass full of ice. Garnish with a lemon slice and mint sprigs, and add straws.", "body_text": "2 oz Woodford Reserve Bourbon\n1/2 oz Suze Gentian Liqueur\n1/2 oz Falernum\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Celery Bitters\nShake with ice and strain into a rocks glass full of ice. Garnish with a lemon slice and mint sprigs, and add straws.\nAfter Backbar, I made my way over to the Central Square T stop to take things inbound to downtown. My agenda was to support Matt Schrage at his first official shift at the Highball Lounge. For a first drink, I asked Matt for the Barnyard Punch. Later bartender Shaher Misif came by and explained that he originally created this recipe as a large format punch, but he later adapted it as a single serving cocktail for the menu. In the glass, the Barnyard Punch was anything but barnyardy for it offered mint and lemon aromas. The lemon countered the richness on the sip, and the swallow proffered Bourbon, gentian and other herbal notes, and clove spice. Even as a single serving, it was definitely easy drinking like a punch but still was packed with interesting flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjzqF-EeeGyg4t9ZTcshLvLUjv82ytc7xZ5A0Vhd_y4DWB0hc8gZ8cVUfT35ywgpTTXPW5Kjjk3TzYPvaAugBTxX2pIIkVqLjT0Nl-fnFUddKQDSp13CRV_r7wHD7RtgCUiwWvPUrTaf2/s320/barnyard1134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjzqF-EeeGyg4t9ZTcshLvLUjv82ytc7xZ5A0Vhd_y4DWB0hc8gZ8cVUfT35ywgpTTXPW5Kjjk3TzYPvaAugBTxX2pIIkVqLjT0Nl-fnFUddKQDSp13CRV_r7wHD7RtgCUiwWvPUrTaf2/s800/barnyard1134.jpg", "comment_count": 0 }, { "title": "copper swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/10/copper-swizzle.html", "published": "2015-10-04T11:36:00.001-04:00", "updated": "2017-07-04T12:22:19.571-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highballlounge" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Matt Schrage", "source": "Highball Lounge", "year": null }, "categories": [ "#highballlounge", "bitters (Angostura)", "falernum", "honey", "lemon juice", "mezcal", "sherry", "soda" ], "ingredients": [ "1 1/2 oz Pelotón de la Muerte Mezcal", "3/4 oz Manzanilla Sherry", "1/2 oz Lavender Honey Syrup", "1/2 oz Falernum", "1/2 oz Lemon Juice", "2 oz San Pellegrino Pompelmo (Grapefruit) Soda" ], "instructions": "Build in a Collins glass, fill with crushed ice, and add 3-4 dash Angostura Bitters to the top. Swizzle to mix and chill while not completely mixing in the bitters. Garnish with a cucumber slice and add a straw.", "body_text": "1 1/2 oz Pelotón de la Muerte Mezcal\n3/4 oz Manzanilla Sherry\n1/2 oz Lavender Honey Syrup\n1/2 oz Falernum\n1/2 oz Lemon Juice\n2 oz San Pellegrino Pompelmo (Grapefruit) Soda\nBuild in a Collins glass, fill with crushed ice, and add 3-4 dash Angostura Bitters to the top. Swizzle to mix and chill while not completely mixing in the bitters. Garnish with a cucumber slice and add a straw.\nFor my second drink at the Highball Lounge, I asked bartender Matt Schrage for the Copper Swizzle. In the glass, the Swizzle offered a cucumber and clove aroma. Next, a carbonated grapefruit sip led into a mezcal, tropical, and clove swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Q_Xet403AmaiW8jES8kxfH-J4dNAgLlBlAHRjcI8ZYKqyP14KbLr0ad8Lu0Hw7qSfVHxD7DCqclktVZHqomnbCtrVKJQaJdXsQfxhTng8QReXvYH0eRubqe3aphsFNWC6QRVaXw-uzas/s320/copperswiz1135.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Q_Xet403AmaiW8jES8kxfH-J4dNAgLlBlAHRjcI8ZYKqyP14KbLr0ad8Lu0Hw7qSfVHxD7DCqclktVZHqomnbCtrVKJQaJdXsQfxhTng8QReXvYH0eRubqe3aphsFNWC6QRVaXw-uzas/s800/copperswiz1135.jpg", "comment_count": 0 }, { "title": "blood of the kapu tiki", "url": "https://cocktailvirgin.blogspot.com/2015/10/blood-of-kapu-tiki.html", "published": "2015-10-04T11:54:00.000-04:00", "updated": "2017-07-04T12:26:46.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Bosko Hrnjak", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "absinthe", "bitters (Angostura)", "grapefruit juice", "grenadine", "lime juice", "orange juice", "rum", "simple syrup" ], "ingredients": [ "10 oz Gold Puerto Rican Rum (Privateer Amber) (*)", "3 oz Lime Juice", "3 oz Grapefruit Juice", "3 oz Orange Juice", "3 oz Grenadine (Jack Rudy)", "3 oz Simple Syrup", "1/2 tsp Absinthe (3 dash St. George)", "3 dash Angostura Bitters" ], "instructions": "Build in a punch bowl, add ice, mix, and garnish with Tiki intent (original garnished with orange and lime wheels). We favor floating citrus peel flowers and lime wheels impaled with mint sprigs. Moreover, an inverted spent lime shell half filled with Hamilton 151 Demerara Rum and ignited never hurts. Well, assuming you're drinking responsibly. Please drink responsibly.", "body_text": "10 oz Gold Puerto Rican Rum (Privateer Amber) (*)\n3 oz Lime Juice\n3 oz Grapefruit Juice\n3 oz Orange Juice\n3 oz Grenadine (Jack Rudy)\n3 oz Simple Syrup\n1/2 tsp Absinthe (3 dash St. George)\n3 dash Angostura Bitters\nBuild in a punch bowl, add ice, mix, and garnish with Tiki intent (original garnished with orange and lime wheels). We favor floating citrus peel flowers and lime wheels impaled with mint sprigs. Moreover, an inverted spent lime shell half filled with Hamilton 151 Demerara Rum and ignited never hurts. Well, assuming you're drinking responsibly. Please drink responsibly.\n(*) Originally Ron del Barrilito 3 Star Rum\nTwo Thursdays ago, we decided to pool our shift drinks at Loyal Nine and make the large format Tiki drink on the menu, the Blood of the Kapu Tiki. Unlike the\nCaribbean Queen\nthat I created for Yacht Rock Sundays, this one was crafted by Tiki mug designer Bosko Hrnjak and resides on our regular menu. Once ladled into punch cups, the Blood of the Kapu Tiki shared a hint of anise spice over an otherwise fruity aroma. Next, citrus and pomegranate flavors on the sip led into a rich rum swallow punctuated by a touch of spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDQM7osKSHuSItB4dXz3x4yT7uanHYoRMNcL4Y5qNPoUksW6kzzo4AntbIH2oq5UkdsaxuraWtO0uUI4dDBMG-rVMJRfmaaM-mFUp3A4JQ8UJpbB16AqbuUOik_Ssyh0nOCh8iHnNTna6/s320/kaputiki2_500.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDQM7osKSHuSItB4dXz3x4yT7uanHYoRMNcL4Y5qNPoUksW6kzzo4AntbIH2oq5UkdsaxuraWtO0uUI4dDBMG-rVMJRfmaaM-mFUp3A4JQ8UJpbB16AqbuUOik_Ssyh0nOCh8iHnNTna6/s800/kaputiki2_500.jpg", "comment_count": 0 }, { "title": "island hop", "url": "https://cocktailvirgin.blogspot.com/2015/10/island-hop.html", "published": "2015-10-05T13:23:00.002-04:00", "updated": "2017-07-04T12:25:53.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Josh Suchan", "source": "Los Balcones and Chavela", "year": null }, "categories": [ "bitters (Angostura)", "creme de banane", "lime juice", "orgeat", "rum", "sherry" ], "ingredients": [ "1 oz Dark Rum (Denizen Merchant's Reserve)", "1 oz Lime Juice", "1/2 oz Giffard Banane du Brasil", "1/2 oz Solera Sherry (Lustau East India)", "1/4 oz Orgeat (BG Reynolds)", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Fill with crushed ice and garnish with mint sprigs.", "body_text": "1 oz Dark Rum (Denizen Merchant's Reserve)\n1 oz Lime Juice\n1/2 oz Giffard Banane du Brasil\n1/2 oz Solera Sherry (Lustau East India)\n1/4 oz Orgeat (BG Reynolds)\n3 dash Angostura Bitters\nShake with ice and strain into a rocks glass. Fill with crushed ice and garnish with mint sprigs.\nTwo Fridays ago after my shift at Loyal Nine, I turned to a recipe that\nJosh Suchan\nof Hollywood's Los Balcones and Chavela posted on Instagram called the Island Hop. He had posted a photo of the drink over the summer, and I was intrigued so I requested the recipe. He replied that he would once it came off the menu, and he was true to his word.\nThe Island Hop as I garnished it contributed mint and floral aromas. A dry lime sip shared darker caramel and grape notes, and the swallow presented the funky rums blending into banana flavors with a bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rY2owcb2dgBdOPBgNVJpKKInQ-k4UlLPpjJQ84bSI7teRCaByk9v545Mdgo-c3ISvNGiTG94QLr2qjG04DOaOLhyphenhyphen0OAktuzANIRTcEzBePyeTVR1qKLz22LGd3tf6ym7akIEjNqiGUPq/s320/islandhop1143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rY2owcb2dgBdOPBgNVJpKKInQ-k4UlLPpjJQ84bSI7teRCaByk9v545Mdgo-c3ISvNGiTG94QLr2qjG04DOaOLhyphenhyphen0OAktuzANIRTcEzBePyeTVR1qKLz22LGd3tf6ym7akIEjNqiGUPq/s800/islandhop1143.jpg", "comment_count": 0 }, { "title": "cedar", "url": "https://cocktailvirgin.blogspot.com/2015/10/cedar.html", "published": "2015-10-05T13:52:00.003-04:00", "updated": "2017-07-04T12:25:26.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "1/2 Swedish Punsch (1 1/4 oz Kronan)", "2 dash Apricot Brandy (1/2 oz Rothman & Winter Apricot Liqueur)", "2 dash Dry Vermouth (1 1/4 oz Noilly Prat)", "2 dash Gum Syrup (omitted)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/2 Swedish Punsch (1 1/4 oz Kronan)\n2 dash Apricot Brandy (1/2 oz Rothman & Winter Apricot Liqueur)\n2 dash Dry Vermouth (1 1/4 oz Noilly Prat)\n2 dash Gum Syrup (omitted)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nFor a nightcap on Saturday night a week and a half ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Cedar. The recipe had caught my attention for I had been thinking about the\nHavana Cocktail\nthat contains both apricot liqueur and Swedish Punsch, and I had adapted the combination with mezcal in the\nTainted Love\nfor Yacht Rock Sunday and then with tequila in the Monopoly Money for the newest menu change at Loyal Nine that went live a few days ago. Here, instead of citrus, the drying effect was achieved with French-style vermouth. In the glass, the Cedar presented an orange oil aroma that mingled with and complemented the apricot liqueur notes. Next orchard fruit flavors on the sip gave way to funky Batavia Arrack blending into apricot similar to the Havana, and it all ended with drying tea tannins and spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtCrK9JNBEuHIaJEKKbgkGQO5awy4-7Z3SX9wKXuoLciBL31nL2CiO4gCL8b1gI9dKoEjR_5dGJyD50nMgWmtDmm1W-IpxdFQfCLO97cXkXZxT7s_liXv_r8U07hJnC-zFqdn577cbTh8/s320/cedar1144.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtCrK9JNBEuHIaJEKKbgkGQO5awy4-7Z3SX9wKXuoLciBL31nL2CiO4gCL8b1gI9dKoEjR_5dGJyD50nMgWmtDmm1W-IpxdFQfCLO97cXkXZxT7s_liXv_r8U07hJnC-zFqdn577cbTh8/s800/cedar1144.jpg", "comment_count": 0 }, { "title": "tarzan boy", "url": "https://cocktailvirgin.blogspot.com/2015/10/tarzan-boy.html", "published": "2015-10-06T17:41:00.000-04:00", "updated": "2017-07-04T12:24:55.841-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "campari", "passion fruit syrup", "rum (white)", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "1 oz JM Rhum Agricole Blanc", "1/2 oz Dolin Dry Vermouth (*)", "1/2 oz Dolin Blanc Vermouth (*)", "1/2 oz Campari", "1/2 oz Passion Fruit Syrup" ], "instructions": "Stir with ice and strain into a rocks glass. Fill with ice, garnish with an orange twist, and add a straw.", "body_text": "1 oz JM Rhum Agricole Blanc\n1/2 oz Dolin Dry Vermouth (*)\n1/2 oz Dolin Blanc Vermouth (*)\n1/2 oz Campari\n1/2 oz Passion Fruit Syrup\nStir with ice and strain into a rocks glass. Fill with ice, garnish with an orange twist, and add a straw.\n(*)Recipe works well without blanc vermouth if the dry vermouth is upped to 1 oz and 1/4 oz simple syrup is added. Also 1/2 oz sweet vermouth works well in place of the blanc vermouth but the drink loses its tropical color.\nFor the final Yacht Rock Sunday of the season at Loyal Nine a week and a half ago, I put on three new drinks. The first was a tropical Negroni riff that got dubbed after the playlist song Tarzan Boy. The idea started with how passion fruit modulates Campari into something tropical and not incredibly bitter -- an idea I was first introduced to in the\nNovara\n. While I have had a few Campari and passion fruit combinations, they all contained citrus; instead of going that route, I wondered if a stirred option could work and immediately targeted the Negroni as a testing ground. Rhum agricole seemed like it would bolster the tropical aspects (cachaça might have been my go-to if we had it on the bar), and it turned out to be a decent choice. Originally, the vermouth pick was an ounce of dry vermouth but the balance was a bit bitter; I was able to rescue this on the first pass with a 1/4 oz dash of simple syrup before I opted to split the dry vermouth with a half part of blanc vermouth. Sweet vermouth did work flavor-wise but the drink lost that guava-like color. For the new menu that launched a few days ago, the Tarzan Boy helped to replace the rhum agricole 'Ti Punch (see the\nHomere Punch\n) variation and the passion fruit syrup\nHopping Through the Frothy Waves\n; both of course are still available if requested.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDjhvKeJsoZtPA5yi-FXvWyaU8fMRqZxOInwUTttJhfFgSI8N_tcvJEe1e4M4kB3s9v-57xkeb8oi2qE0GuWJEGZ6vaR5PfO-DAGxV5-HWCtxE68saedtnGPXBcZgUpJJCgf-WJ1iZZ-v/s320/tarzanboy.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDjhvKeJsoZtPA5yi-FXvWyaU8fMRqZxOInwUTttJhfFgSI8N_tcvJEe1e4M4kB3s9v-57xkeb8oi2qE0GuWJEGZ6vaR5PfO-DAGxV5-HWCtxE68saedtnGPXBcZgUpJJCgf-WJ1iZZ-v/s800/tarzanboy.jpg", "comment_count": 1 }, { "title": "undercover angel", "url": "https://cocktailvirgin.blogspot.com/2015/10/undercover-angel.html", "published": "2015-10-06T18:57:00.000-04:00", "updated": "2017-07-04T12:23:54.576-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "benedictine", "madeira", "maraschino" ], "ingredients": [ "2 oz Blandy's 5 Year Sercial Madeira", "3/4 oz Benedictine", "1/4 oz Luxardo Maraschino Liqueur", "1 dash St. George Absinthe" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Blandy's 5 Year Sercial Madeira\n3/4 oz Benedictine\n1/4 oz Luxardo Maraschino Liqueur\n1 dash St. George Absinthe\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nFor the final Yacht Rock Sunday at Loyal Nine a week and a half ago, I wondered if I could riff on the classic\nChrysanthemum\nby replacing the dry vermouth with a dry Madeira. In wanting to add another touch to complement the switch, I considered Maraschino liqueur which works rather well with Madeira; moreover, it would work well with the absinthe to bring about a Jerry Thomas-era\nImproved\nCocktail\nfeel. Instead of taking a flower naming convention with a Chrysanthemum riff like the\nCalla Lily\n, I went to the Yacht Rock Sunday playlist and chose the Undercover Angel.\nThe Undercover Angel greeted the nose with lemon, Maraschino, and light absinthe aromas. Next, grape on the sip gave way to orange (from the Madeira), nutty cherry, and herbal notes. Since people were rather pleased with the flavor combinations here, I opted to swap the\nMadeira Bamboo\n's place on the regular menu's low octane section with this one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXxKQnUl0kcd3CsHJEiQqwrCNs9tCaR3WBChmYXODFbvBzYfU2CMZPB6r1KFKjZjxdMMrxTWukjkHxA7xGbaAUvZpOXtFfq5MJbZ6H8Ednhoh0gm5qs5dDufpUrbIzRzlG7kh92HUEaeC/s320/undercoverangel.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXxKQnUl0kcd3CsHJEiQqwrCNs9tCaR3WBChmYXODFbvBzYfU2CMZPB6r1KFKjZjxdMMrxTWukjkHxA7xGbaAUvZpOXtFfq5MJbZ6H8Ednhoh0gm5qs5dDufpUrbIzRzlG7kh92HUEaeC/s800/undercoverangel.jpg", "comment_count": 0 }, { "title": "sooner or later", "url": "https://cocktailvirgin.blogspot.com/2015/10/sooner-or-later.html", "published": "2015-10-07T15:06:00.005-04:00", "updated": "2017-07-04T12:23:24.284-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "apricot liqueur", "averna", "bitters (Angostura)", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1/2 oz Averna", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass with 2 oz soda water. Fill with ice, add a straw, and garnish with a lemon twist.", "body_text": "1 1/2 oz Four Roses Bourbon\n1/2 oz Averna\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice and strain into a Collins glass with 2 oz soda water. Fill with ice, add a straw, and garnish with a lemon twist.\nIn considering drinks for the last Yacht Rock Sunday at Loyal Nine, I was still thinking about the\nA Moment of Silence\nfrom\nBeta Cocktails\n. It was the great combination of Averna and apricot liqueur that made the drink shine as well as being the crux of Eastern Standard's\nAverna Jimjam\n. Merging aspects of those two drinks and converting it into a Highball generated this Grass Roots song tribute libation Sooner or Later.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtHQgbEkl1wZipQwt_bXuWoZoliE-SWOKWI5S9ANUxZZYIRKG3iHQ8EJozrpeoEnOLLrvwv7i452grM13GmkkP_oClcAlOSHMNUTh46_JYeM0lq3cuSb8cunB_03SNInB3X_opleH_P7J/s320/soonerorlater.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtHQgbEkl1wZipQwt_bXuWoZoliE-SWOKWI5S9ANUxZZYIRKG3iHQ8EJozrpeoEnOLLrvwv7i452grM13GmkkP_oClcAlOSHMNUTh46_JYeM0lq3cuSb8cunB_03SNInB3X_opleH_P7J/s800/soonerorlater.jpg", "comment_count": 1 }, { "title": "bairdley legal", "url": "https://cocktailvirgin.blogspot.com/2015/10/bairdley-legal.html", "published": "2015-10-08T13:15:00.000-04:00", "updated": "2017-07-04T12:20:46.381-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "yvonnes" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Will Thompson", "source": "Yvonne's", "year": null }, "categories": [ "#yvonnes", "cynar", "mezcal", "passion fruit syrup", "soda" ], "ingredients": [ "1 oz Mezcal", "1 oz Cynar", "1 oz Passion Fruit Nectar (*)" ], "instructions": "Shake with ice and strain into a tall glass. Add 2 oz grapefruit soda and top with ice. Garnish with mint sprigs and add a straw.", "body_text": "1 oz Mezcal\n1 oz Cynar\n1 oz Passion Fruit Nectar (*)\nShake with ice and strain into a tall glass. Add 2 oz grapefruit soda and top with ice. Garnish with mint sprigs and add a straw.\n(*) I had originally written passion fruit syrup, but in retrospect, it would have been too sweet.\nTwo Mondays ago, I decided to visit Yvonne's on their opening night. Normally, I would give a bar program a few weeks to find themselves, but I had faith in Will Thompson, Sean Sullivan, Sean Frederick, and the rest of the crew to have things in order by the time the curtains opened. Yvonne's had some big shoes to fill in taking over the home of the\nWard Eight\n, namely the old Locke-Ober space. And history was just one of the things for the space is rather immense. To combat that second aspect, the restaurant is broken up into two rooms each with a unique bar and distinct drink menu. My first stop was the \"supper club bar,\" a long classic-feeling bar with lots of dark wood that runs the length of the dining room; my second stop was the library bar with a shorter bar and lots of lounge seating. The former bar has taller, more refreshing offerings including their take on a Ward Eight, and the latter has reinterpreted cocktail classics.\nI started my evening out on the supper club bar in front of bartender Sean Sullivan and requested the Bairdley Legal. The name pays tribute to one of Will Thompson's Bon Vivants collaborators, namely Scott Baird of San Francisco's Trick Dog. Originally, the drink name started as a different cocktail that was rather \"west coasty\"; however, that concept did not work out as well as intended and instead they started over to create this tropical number. Once prepared, the Bairdley Legal offered mint and tropical fruit notes on the nose. A carbonated passion fruit and grapefruit-laden sip transitioned into a passion fruit and Cynar herbal swallow with a light smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiuikJdJHsp-A-1WMWgHxVJUICp8aSUM0s5QhwPk5UUOm8dwDYn0UzK1ErR8zKCZSljz9dJwcmHCrfpoPUstnGVdU3uqmgy-lf0OInwdDuaAYF-aAAMVIRFux9T8rEZZNBGhe8RtL0N2Q/s320/bairdley1146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiuikJdJHsp-A-1WMWgHxVJUICp8aSUM0s5QhwPk5UUOm8dwDYn0UzK1ErR8zKCZSljz9dJwcmHCrfpoPUstnGVdU3uqmgy-lf0OInwdDuaAYF-aAAMVIRFux9T8rEZZNBGhe8RtL0N2Q/s800/bairdley1146.jpg", "comment_count": 0 }, { "title": "yvonne's toronto", "url": "https://cocktailvirgin.blogspot.com/2015/10/yvonnes-toronto.html", "published": "2015-10-09T12:17:00.001-04:00", "updated": "2017-07-04T12:20:16.300-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "yvonnes" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Yvonne's", "year": null }, "categories": [ "#yvonnes", "amaro", "bitters (Angostura)", "calvados", "genever", "simple syrup" ], "ingredients": [ "1 1/4 oz Calvados", "1 oz Old Simon Genever", "1/2 oz S. Maria al Monte Amaro", "1/4 oz Demerara Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with freshly grated nutmeg.", "body_text": "1 1/4 oz Calvados\n1 oz Old Simon Genever\n1/2 oz S. Maria al Monte Amaro\n1/4 oz Demerara Syrup\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with freshly grated nutmeg.\nAfter having a drink at Yvonne's main bar, I made my way off to the part of the restaurant that I passed by on the way to the dining room -- namely, the library. The library has a shorter bar with a lot of lounge seating scattered amongst the bookshelf walls with amusing paintings of celebrities and politicians; surprisingly it has a completely different menu that the main bar. The backbar of the library bar also had a similar dark wood aesthetic for it came from another part of the old Locke-Ober and moved to that wall during the renovation.\nThe Toronto I ordered from a menu of reconfigured classics began with a nutmeg and apple nose with hints of malt creeping in. Next, a rich caramel and apple sip was followed by a Genever and menthol-herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqg62EQJgpBaaUumCsr-7yC1J1o_GndhMI6609fnhydXFHXsBEJVHiIY1liRkUS8v0cQwZ_nX6JCHz-WvNDrzQUtJEgiAyuOXMCS9cJKG-XfxDxN1Pp8dcUH85TB-oejFEyG-RM2HEg-c/s320/toronto1149.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqg62EQJgpBaaUumCsr-7yC1J1o_GndhMI6609fnhydXFHXsBEJVHiIY1liRkUS8v0cQwZ_nX6JCHz-WvNDrzQUtJEgiAyuOXMCS9cJKG-XfxDxN1Pp8dcUH85TB-oejFEyG-RM2HEg-c/s800/toronto1149.jpg", "comment_count": 0 }, { "title": "louis' saratoga cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/10/louis-saratoga-cocktail.html", "published": "2015-10-09T12:36:00.000-04:00", "updated": "2017-07-04T12:19:47.660-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Louis Fouquet", "source": "Bariana", "year": 1896 }, "categories": [ "bitters (Angostura)", "cognac", "creme de noyaux", "curacao", "scotch", "vermouth (sweet)" ], "ingredients": [ "20 mL Scotch (1 oz Buchanan's 12 Year)", "20 mL Curlier Cognac (1 oz Moyet)", "20 mL Vermouth (1 oz Dolin Sweet)", "2 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "2 dash Noyaux (1/4 oz Tempus Fugit)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon slice (lemon twist).", "body_text": "20 mL Scotch (1 oz Buchanan's 12 Year)\n20 mL Curlier Cognac (1 oz Moyet)\n20 mL Vermouth (1 oz Dolin Sweet)\n2 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n2 dash Noyaux (1/4 oz Tempus Fugit)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon slice (lemon twist).\nTuesday last week I wanted to utilize my new purchase of Tempus Fugit's Crème de Noyaux; therefore, I reached for my reprint of Louis Fouquet's 1896\nBariana\n-- the book that started my\nnoyaux quest\nback in 2010. One drink that called out to me was a Saratoga Cocktail. There are two competing Saratoga Cocktail camps in the literature supporting that this health spa resort and horse racing town was quite the tippling Mecca back in the day. The lesser known\nSaratoga\nis a brandy Old Fashioned of sorts sweetened by pineapple syrup and Maraschino liqueur; while the better known\nSaratoga\nis a Jerry Thomas-published split spirits Manhattan that is more frequently had as a gussied up version with Benedictine and Peychaud's Bitters -- namely, the\nVieux Carré\n. The\nBariana\nSaratoga varies from Thomas' by adding smoke to the whiskey element as well as orange and nutty liqueurs; since many of the drinks in the book are named \"Louis' (cocktail),\" I decided to tack that on to differentiate it from the better known version.\nLouis' Saratoga offered a lemon, almondy, and grape bouquet. The grape continued on into the sweet sip, and the swallow shared brandy and smoky whisky flavors with an orange and almond finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZsEVKJR6KhyCBD8AWIxqfpdfbLN67lS4n1D9puHVCnImgTgKyEI0Tied9xLRjwXq_iVmMl8k0nYZpuThuJvXssHmxGuH-pb4Dfe2DFTF3jxxw0tTN-IEElPCtPdHWqWHzcNGWUo8sO8O/s320/saratoga1153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZsEVKJR6KhyCBD8AWIxqfpdfbLN67lS4n1D9puHVCnImgTgKyEI0Tied9xLRjwXq_iVmMl8k0nYZpuThuJvXssHmxGuH-pb4Dfe2DFTF3jxxw0tTN-IEElPCtPdHWqWHzcNGWUo8sO8O/s800/saratoga1153.jpg", "comment_count": 0 }, { "title": "the smartest man alive", "url": "https://cocktailvirgin.blogspot.com/2015/10/the-smartest-man-alive.html", "published": "2015-10-10T12:29:00.000-04:00", "updated": "2017-07-04T12:19:11.724-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Elford", "source": "Food & Wine: Cocktails 2015", "year": 2015 }, "categories": [ "honey", "lemon juice", "suze", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye Whiskey (Rittenhouse 100)", "3/4 oz Suze Gentian Liqueur (Salers)", "3/4 oz Lemon Juice", "1/2 oz 2:1 Honey Syrup (3/4 oz 1:1 Honey Syrup)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Rye Whiskey (Rittenhouse 100)\n3/4 oz Suze Gentian Liqueur (Salers)\n3/4 oz Lemon Juice\n1/2 oz 2:1 Honey Syrup (3/4 oz 1:1 Honey Syrup)\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I turned to\nFood & Wine: Cocktails 2015\nfor nightcap ideas. There, I found The Smartest Man Alive which appeared like an earthier Goldrush; it was created by Seattle's Chris Elford who I had the pleasure of meeting at Camp Runamok last month. Once prepared, it offered a floral and earthy gentian aroma. Next, honey balanced by lemon on the sip led into rye and a honey-gentian combination on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCj3bfzL264yjFgU_sncDCwMZ1R0O35v-U-wj4n0-dBZy-BL6rOeMkFMgBKg8OL17RrSj7JL_gxJ_cTv5qXWcSO_jHVdB1pTR5tj3xa-P73UdZvd6bjHbYZ6Km_P41wg3k4WuqrXVU-S2-/s320/smartestman1155.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCj3bfzL264yjFgU_sncDCwMZ1R0O35v-U-wj4n0-dBZy-BL6rOeMkFMgBKg8OL17RrSj7JL_gxJ_cTv5qXWcSO_jHVdB1pTR5tj3xa-P73UdZvd6bjHbYZ6Km_P41wg3k4WuqrXVU-S2-/s800/smartestman1155.jpg", "comment_count": 0 }, { "title": "stag special punch", "url": "https://cocktailvirgin.blogspot.com/2015/10/stag-special-punch.html", "published": "2015-10-11T12:34:00.000-04:00", "updated": "2017-07-04T12:18:38.931-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "lemon juice", "maraschino", "pineapple juice", "rum", "tea", "whiskey (Bourbon)" ], "ingredients": [ "1 quart Bourbon (1 1/2 oz Four Roses)", "1 quart Strong Green Tea (1 1/2 oz)", "1/2 pint Jamaican Rum (1/2 oz Wray & Nephew)", "1/2 pint Maraschino Liqueur (1/2 oz Maraska)", "1/2 pint Pineapple Juice (1/2 oz)" ], "instructions": null, "body_text": "1 quart Bourbon (1 1/2 oz Four Roses)\n1 quart Strong Green Tea (1 1/2 oz)\n1/2 pint Jamaican Rum (1/2 oz Wray & Nephew)\n1/2 pint Maraschino Liqueur (1/2 oz Maraska)\n1/2 pint Pineapple Juice (1/2 oz)\nJuice 6 Lemons (1/2 oz)\nMix in a punch bowl with a large block of ice (shake with ice and strain). Garnish with fresh mint and serve in punch cups.\nTwo Thursdays ago after my bar shift, I turned to Trader Vic's 1947\nBartender's Guide\nfor a libation. There, I spotted a pleasing looking punch, but I did not have a large party to serve it to. Luckily, I was able to scale back the Stag Special Punch from 20 or so servings to one by reducing the whiskey and tea by 20- and the rest by 16-fold. in the cup, the punch offered a mint aroma over that of tropical notes from the pineapple, Maraschino, and funky Jamaican rum. Next, a lemon and grassy sip led into a pineapple and nutty Maraschino swallow with a tea tannin finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKNDKoyvLVsoG9FGUEAEEMTD3EBb_lzr19m2igtff32JwlUkW12DY1e6GTGxDZJoWCesI3B4hqZ14eJ77PuqWG2gQRvFcm1Us0lpYxQo1BiBJGlJfj5YXyoap2HnWjbwzniMVoynPe-on/s320/stagspecial1156.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKNDKoyvLVsoG9FGUEAEEMTD3EBb_lzr19m2igtff32JwlUkW12DY1e6GTGxDZJoWCesI3B4hqZ14eJ77PuqWG2gQRvFcm1Us0lpYxQo1BiBJGlJfj5YXyoap2HnWjbwzniMVoynPe-on/s800/stagspecial1156.jpg", "comment_count": 0 }, { "title": "manhattan transfer", "url": "https://cocktailvirgin.blogspot.com/2015/10/manhattan-transfer.html", "published": "2015-10-11T13:15:00.001-04:00", "updated": "2017-07-04T12:18:06.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "amaro", "bitters (orange)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse 100 Rye", "1 oz Dry Vermouth (Noilly Prat)", "1 oz Ramazzotti Amaro", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Rittenhouse 100 Rye\n1 oz Dry Vermouth (Noilly Prat)\n1 oz Ramazzotti Amaro\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a coupe glass.\nFor my post-work drink two Fridays ago, I turned to the stirred whiskey section of the\nDeath & Co. Cocktail Book\nand found Phil Wards 2008 creation, the Manhattan Transfer. The proportions reminded me of the 3:2:2 Boulevardier in Harry McElhone's 1927\nBarflies and Cocktails\nwith Ramazzotti instead of Campari as well as changes in the whiskey and vermouth identities. Moreover, it seemed perfect for my down-and-brown (wait, it's up-and-brown here) drink mood.\nThe Manhattan Transfer presented a whiskey and dark orange bouquet to the nose. Dry malts and caramel on the sip gave way to a rye swallow laden with cola-orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvQ5HDJEpGaQO2ICZJkk9RUJZ0e5AifAslFD0vdd3lQRJAAEuV-BloOpjT5tlJYxwA2ObvVV9bOH5cvvHwk83hNkhlGVvr4Av82bSLTFpl9XPGr9V8_nvX1b6rDv3vsunqK-afFblUFcu/s320/manhattantxfr1160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvQ5HDJEpGaQO2ICZJkk9RUJZ0e5AifAslFD0vdd3lQRJAAEuV-BloOpjT5tlJYxwA2ObvVV9bOH5cvvHwk83hNkhlGVvr4Av82bSLTFpl9XPGr9V8_nvX1b6rDv3vsunqK-afFblUFcu/s800/manhattantxfr1160.jpg", "comment_count": 1 }, { "title": "molokai mule", "url": "https://cocktailvirgin.blogspot.com/2015/10/molokai-mule.html", "published": "2015-10-12T14:47:00.001-04:00", "updated": "2017-07-04T12:17:38.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Steve Crane", "source": "Kon-Tiki at the Sheraton Waikiki Resort", "year": 1960 }, "categories": [ "cognac", "lime juice", "orange juice", "orgeat", "rum" ], "ingredients": [ "2 oz Orange Juice", "1 oz Lime Juice", "1 oz Orgeat (BG Reynolds)", "1 oz Cognac (Foret VSOP)", "1 oz Light Puerto Rican Rum (Don Q Cristal)", "1 oz Demerara Rum (El Dorado 3 Year)" ], "instructions": "Shake with ice and strain into an Old Fashioned glass or Molokai Mule mug. Top with crushed ice and garnish with a pineapple stick, mint sprig, and orchid.", "body_text": "2 oz Orange Juice\n1 oz Lime Juice\n1 oz Orgeat (BG Reynolds)\n1 oz Cognac (Foret VSOP)\n1 oz Light Puerto Rican Rum (Don Q Cristal)\n1 oz Demerara Rum (El Dorado 3 Year)\nShake with ice and strain into an Old Fashioned glass or Molokai Mule mug. Top with crushed ice and garnish with a pineapple stick, mint sprig, and orchid.\nTwo Saturdays ago, Tiki seemed like a great way to celebrate the end of a tough shift at work. Therefore, I flipped through Beachbum Berry's\nRemixed\nand selected the Molokai Mule that Steve Crane created at the Kon-Tiki at the Sheraton Waikiki Resort in the 1960s. Overall, the combination was somewhat reminiscent of a\nFog Cutter\n. In the mug, the drink offered floral and minty aromas. Next, a lime and orange sip transferred into a rum, brandy, and nutty swallow with a tart citrus finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKIXKQa9QDk0mCKRc1dcLbBEfJl0THI0NAo37x7-I2REZ_HN-eOLA75NbIKO0Mf99SiKvi-g2z4wTQwreU7YrE0n2HN7PQqG2CoHP9EGfB8NPVIkytwD7v2j-SfeKmdd2HMwDlesQKDFl/s320/molokaimule1162.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKIXKQa9QDk0mCKRc1dcLbBEfJl0THI0NAo37x7-I2REZ_HN-eOLA75NbIKO0Mf99SiKvi-g2z4wTQwreU7YrE0n2HN7PQqG2CoHP9EGfB8NPVIkytwD7v2j-SfeKmdd2HMwDlesQKDFl/s800/molokaimule1162.jpg", "comment_count": 0 }, { "title": "seventy first", "url": "https://cocktailvirgin.blogspot.com/2015/10/seventy-first.html", "published": "2015-10-13T20:20:00.002-04:00", "updated": "2017-07-04T12:17:14.011-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (Peychaud's)", "creme de cassis", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Old Overholt)", "1/3 Sweet Vermouth (1 oz Dolin)", "1 dash Cassis (1/4 oz Massenez)", "1 dash Maraschino (1/4 oz Luxardo)", "1 dash Peychaud's Bitters (2 dash)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye (1 1/2 oz Old Overholt)\n1/3 Sweet Vermouth (1 oz Dolin)\n1 dash Cassis (1/4 oz Massenez)\n1 dash Maraschino (1/4 oz Luxardo)\n1 dash Peychaud's Bitters (2 dash)\nStir with ice and strain into a cocktail glass.\nTwo Sundays ago after my bar shift, I came home and opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Seventy First in the whiskey section which appeared like an interesting\nBrooklyn\nsort of drink. The drink name conjured up a military unit name; however, the 71st Infantry Division was not formed until mid-way into World War II and thus more than a decade late for this book. Regardless, a Manhattan variation seemed like a perfect way to end the evening. In the glass, the Seventy First shared a rye aroma with dark undercurrents from the cassis. Next, grape and dark cherry notes filled the sip, and the swallow offered whiskey, black currant, and nutty maraschino flavors with a dry and clean finish from the Peychaud's Bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5TzNOHKVFhXNNC8Y_9AOY_YierQard20kajYhztHM1egmLNJ3FOUlYpR2r8je8WWKOR2mNtQEByIQPem33kNp1tt_t6Sg2RKiq8vuBaAjyRjS-d0OlxQ17E5SSEBpkXhBmW5FQqN3hSM/s320/seventyfirst1164.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5TzNOHKVFhXNNC8Y_9AOY_YierQard20kajYhztHM1egmLNJ3FOUlYpR2r8je8WWKOR2mNtQEByIQPem33kNp1tt_t6Sg2RKiq8vuBaAjyRjS-d0OlxQ17E5SSEBpkXhBmW5FQqN3hSM/s800/seventyfirst1164.jpg", "comment_count": 0 }, { "title": "[butterfly skeletons]", "url": "https://cocktailvirgin.blogspot.com/2015/10/butterfly-skeletons.html", "published": "2015-10-14T17:37:00.003-04:00", "updated": "2017-07-04T12:16:44.497-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "cynar", "gin", "lime juice", "suze" ], "ingredients": [ "3/4 oz Berkshire Mountain Distillers Greylock Gin", "3/4 oz Cynar", "3/4 oz Avèze Gentian Liqueur", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Berkshire Mountain Distillers Greylock Gin\n3/4 oz Cynar\n3/4 oz Avèze Gentian Liqueur\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass.\nAfter the Espolón Cocktail Fights event two Monday nights ago, I walked over to Estragon to meet up with Andrea at the tail end of her dinner. Andrea had already texted me that there was a Cynar drink in bartender Sahil Mehta's notebook that I would probably enjoy. Sahil later explained that he had created that recipe when he knew that Jen from Berkshire Mountain Distillers was stopping by the bar a week or two before. Moreover, he prefers this combination over the Last Word for the herbal notes in the Cynar and Avèze really bolster the botanical elements in the gin.\nFor a name, I was swayed by Estragon's Spanish connection to think about Federico García Lorca; the name Butterfly Skeletons stemmed from a line in the 1920 Hour of Stars poem, \"A thousand butterfly skeletons sleep within my walls.\" Since butterflies are often a tad bitter to deter predation, it seemed to work. In the glass, it offered funky and earthy herbal aromas spiced with juniper notes to the nose. On the palate, caramel and lime on the sip gave way to gin and earthy bitter on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaHlsBxSe7Yfgs1T0XtGtWQw7yqyrNmikxzHcH7ohNOFZcxq3-3b3RrbVQGMjQ9QWej9igl9XO8gGKjjmdT1jQaqZMSpy88EEfngE88CvCmTzjaFJcamgDd7fieOsffF-0vYn7TqybRPv/s320/butterflyskel1166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaHlsBxSe7Yfgs1T0XtGtWQw7yqyrNmikxzHcH7ohNOFZcxq3-3b3RrbVQGMjQ9QWej9igl9XO8gGKjjmdT1jQaqZMSpy88EEfngE88CvCmTzjaFJcamgDd7fieOsffF-0vYn7TqybRPv/s800/butterflyskel1166.jpg", "comment_count": 0 }, { "title": "luau scorpion", "url": "https://cocktailvirgin.blogspot.com/2015/10/luau-scorpion.html", "published": "2015-10-15T13:42:00.001-04:00", "updated": "2017-07-04T12:16:14.441-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "the Luau in Beverly Hills", "year": 1958 }, "categories": [ "cognac", "gin", "lime juice", "orange juice", "orgeat", "rum", "simple syrup" ], "ingredients": [ "2 oz Gold Puerto Rican Rum (Caliche)", "2 oz Gin (Beefeater)", "1 oz Brandy or Cognac (Foret VSOP)", "2 oz Orange Juice", "1 oz Lime Juice", "1 oz Simple Syrup", "3/4 oz Orgeat", "8 oz Ice" ], "instructions": "Blend for 5 seconds and pour into a Tiki bowl (shake with crack ice, pour into a Tiki bowl, and top with crushed ice). Garnish with a gardenia (orange twists, flower, and spent inverted half lime shell filled with Don Q 151 and ignited).", "body_text": "2 oz Gold Puerto Rican Rum (Caliche)\n2 oz Gin (Beefeater)\n1 oz Brandy or Cognac (Foret VSOP)\n2 oz Orange Juice\n1 oz Lime Juice\n1 oz Simple Syrup\n3/4 oz Orgeat\n8 oz Ice\nBlend for 5 seconds and pour into a Tiki bowl (shake with crack ice, pour into a Tiki bowl, and top with crushed ice). Garnish with a gardenia (orange twists, flower, and spent inverted half lime shell filled with Don Q 151 and ignited).\nTwo Tuesdays ago, it was time for some arts and crafts to use the mini-Scorpion bowl that we found at the Cambridge Antique Market. For a recipe, I turned to Jeff Berry's\nRemixed\nand opted for the Luau Scorpion for its inaugural fill (in our hands). Over the summer, I had made the\nKelbo's Scorpion\nvariation of the Trader Vic's classic. This one though was created at the Luau in Beverly Hills around 1958, and it is closer to Trader Vic's 1946 recipe than many of the recipes that Trader Vic was publishing for the drink around that time. Once prepared and the flame extinguished, the Luau Scorpion proffered a nutty citrus aroma. The flavor followed in that path as the sip was filled with orange and lime notes and the swallow was juniper and nutty.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZNbAdNcskRhxMei7CHffqBF93Rij8fM0kXDFScmMR167AQwoBTvDj-WJBU5NNWreMPnzT1btQ_Wga2PcHNcGYP5TiudTYw35wMGwXtcyAPkGzwwYhJhXhzJCIXPJrrjuWTUWk-xX4DpQ/s320/luauscorp1168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZNbAdNcskRhxMei7CHffqBF93Rij8fM0kXDFScmMR167AQwoBTvDj-WJBU5NNWreMPnzT1btQ_Wga2PcHNcGYP5TiudTYw35wMGwXtcyAPkGzwwYhJhXhzJCIXPJrrjuWTUWk-xX4DpQ/s800/luauscorp1168.jpg", "comment_count": 0 }, { "title": "little montana", "url": "https://cocktailvirgin.blogspot.com/2015/10/little-montana.html", "published": "2015-10-16T12:14:00.000-04:00", "updated": "2017-07-04T12:15:44.061-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nick Detrich", "source": "Food & Wine: Cocktails 2015", "year": 2015 }, "categories": [ "bitters (orange)", "gin", "sloe gin", "vermouth (dry)" ], "ingredients": [ "1 oz London Dry Gin (Tanqueray)", "1 oz Pacharán (Axta Patxaran)", "1 oz Dry Vermouth (Noilly Prat)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "1 oz London Dry Gin (Tanqueray)\n1 oz Pacharán (Axta Patxaran)\n1 oz Dry Vermouth (Noilly Prat)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a coupe glass. Garnish with a lemon twist.\nAfter the Luau Scorpion, I was in the mood for a nightcap so I turned to\nFood & Wine: Cocktails 2015\n. From my flagged list of drinks, I decided upon the Little Montana from Nick Detrich of Cane and Table in New Orleans. Perhaps this drink was influenced by the mid-19th century\nMontana\nwith Cognac and port being substituted for gin and Patxaran. Patxaran is a spirit that I was first introduced to by Avery Glasser years ago in a cocktail that I\nrecreated\nby his specs. And Avery was first introduced to this spirit back when he was living in Spain in 2007; the liqueur is the Basque region's sloe gin -- well, minus the gin part but including coffee, cinnamon, and anise in the mix.\nThe Little Montana gave forth a lemon oil aroma that brightened darker fruit notes. For taste, a caramel and berry sip led into juniper, raisin, coffee, anise, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Tb-MWv8kkDAn5oIKekeyTZVLHJJSgkjYRcGreYpiyhAmYrkVCxNLsvpqQmDPxLGAB2n58pyhG3SvlxrhHcGHAvKl52hcHUJHpV9OTOfC3xjdD17lRZmsztFEUIgA29O87LFrMTROlk2a/s320/littlemontana1170.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Tb-MWv8kkDAn5oIKekeyTZVLHJJSgkjYRcGreYpiyhAmYrkVCxNLsvpqQmDPxLGAB2n58pyhG3SvlxrhHcGHAvKl52hcHUJHpV9OTOfC3xjdD17lRZmsztFEUIgA29O87LFrMTROlk2a/s800/littlemontana1170.jpg", "comment_count": 0 }, { "title": "banana boulevardier", "url": "https://cocktailvirgin.blogspot.com/2015/10/banana-boulevardier.html", "published": "2015-10-16T13:24:00.002-04:00", "updated": "2017-07-04T12:15:18.167-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Terry Williams", "source": "Anvil", "year": null }, "categories": [ "campari", "creme de banane", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Bulleit)", "1 oz Sweet Vermouth (Dolin)", "1/2 oz Campari", "1/2 oz Giffard Banane du Bresil" ], "instructions": "Stir with ice and strain into a coupe glass or a rocks glass with a large ice cube. Garnish with an orange twist.", "body_text": "1 oz Bourbon (Bulleit)\n1 oz Sweet Vermouth (Dolin)\n1/2 oz Campari\n1/2 oz Giffard Banane du Bresil\nStir with ice and strain into a coupe glass or a rocks glass with a large ice cube. Garnish with an orange twist.\nTwo Wednesdays ago for a nightcap, I turned to a drink I had spotted on\nPunch\nabout a Boulevardier riff created at Anvil in Houston. One night, Anvil's general manager Terry Williams grabbed the last of a bottle of banana liqueur and decided to do the ritual of mixing an almost empty bottle 50:50 with another ingredient in order to get a possible interesting flavor combination as well as a fresh bottle on the rail or shelf. Here, he mixed it equal parts with Campari, and he liked it so much that he took it in a whiskey Negroni route. Since I enjoyed the\nBanana Manhattan\nabout two weeks before, I decided to give this one a shot too.\nThe Banana Boulevardier welcomed the senses with an orange and bitter herbal aroma with hints of whiskey notes. Next, grape and malt on the sip transitioned into whiskey on the swallow with bitter orange-peach flavors when cold and more banana notes as it warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWTavmIrS8XxqlJOkCfEpJuWNZ5FnC8y2YmakxnV-PS6JlondLF5xUk1auYRgTAx3h7AtxSFcz2Bv4R7cSknsGRq_TNrSWS2XjwC9ySBGQ5KbaFmKCQMpLqPAvtq2GiABTvzFiK5EoTIM/s320/bananaboul1172.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWTavmIrS8XxqlJOkCfEpJuWNZ5FnC8y2YmakxnV-PS6JlondLF5xUk1auYRgTAx3h7AtxSFcz2Bv4R7cSknsGRq_TNrSWS2XjwC9ySBGQ5KbaFmKCQMpLqPAvtq2GiABTvzFiK5EoTIM/s800/bananaboul1172.jpg", "comment_count": 0 }, { "title": "tapestry of stone", "url": "https://cocktailvirgin.blogspot.com/2015/10/tapestry-of-stone.html", "published": "2015-10-17T11:28:00.000-04:00", "updated": "2017-07-04T12:13:23.724-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Eater", "year": null }, "categories": [ "#loyalnine", "*original", "apple cider", "bitters (Angostura)", "lemon juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Hamilton's Demerara 151 Proof Rum", "1 oz Cloudy Cider (not fermented)", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.", "body_text": "1 oz Hamilton's Demerara 151 Proof Rum\n1 oz Cloudy Cider (not fermented)\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.\nFor Eater's Cocktail Week this week, I was asked to submit a recipe utilizing this year's chosen ingredient -- apple cider (see the complete list\nhere\n). For a starting place, I thought about the\nStone Fence\ns that I used to drink a bunch of at Green Street; their version was rye whiskey, cloudy apple cider, and Angostura Bitters. The drink is perfectly Colonial and the Green Mountain Boys drank them for courage in attacking Fort Ticonderoga in 1775. Their version was more likely rum with fermented cider though according the\nDavid Wondrich\n. Rum and apple cider? I can work with that concept; however, I did not want a tall drink or even one served in an Old Fashioned glass with ice. Therefore, I utilized our double strength Demerara rum to the fullest to maximize the flavors while keeping the build to 3 ounces. Originally, I wanted the sweetener to be Benedictine, but it was a bit subtle in the mix and it added extra ABV to an already bold drink. Instead, cinnamon syrup worked better. For a name, I worked with the stone fence or stone wall thought and uncovered this gem from under-appreciated New England poet Helen Keller. In her 1910 poem \"The Song of the Stone Wall,\" she contains the drink name-worthy \"tapestry of stone\":\nCome walk with me, and I will tell\nWhat I have read in this scroll of stone;\nI will spell out this writing on hill and meadow.\nIt is a chronicle wrought by praying workmen,\nThe forefathers of our nation--\nLeagues upon leagues of sealed history awaiting an interpreter.\nThis is New England's tapestry of stone\nAlive with memories that throb and quiver\nAt the core of the ages\nAs the prophecies of old at the heart of God's Word.\nIn the glass, the Tapestry of Stone offered apple and nutmeg aromas. Next, caramel, apple, and lemon on the sip transitioned into rum, apple, vanilla, and cinnamon on the swallow. Over time, the nutmeg spice also incorporated into the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBH2pgMzBvEEgMLpxQEoGcRxUEaxl_HV9qhNJ4FTFwaEjXwFoFFcr9om9K6iu-yDG_RRgU03BkqXCIuJCTb-3aqv1-9wzGXdft1Hc60NnLhmlhtCAAZBU1XJ1FwD4AhhS7qFfEhxMx_eDZ/s320/tapestrystone.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBH2pgMzBvEEgMLpxQEoGcRxUEaxl_HV9qhNJ4FTFwaEjXwFoFFcr9om9K6iu-yDG_RRgU03BkqXCIuJCTb-3aqv1-9wzGXdft1Hc60NnLhmlhtCAAZBU1XJ1FwD4AhhS7qFfEhxMx_eDZ/s800/tapestrystone.jpg", "comment_count": 0 }, { "title": "island of lost souls", "url": "https://cocktailvirgin.blogspot.com/2015/10/island-of-lost-souls.html", "published": "2015-10-18T13:54:00.000-04:00", "updated": "2017-07-04T12:12:48.368-04:00", "author": "frederic", "post_type": "event", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#loyalnine", "*mixology monday", "*original", "absinthe", "bitters (Angostura)", "falernum", "grapefruit juice", "grenadine", "lemon juice", "madeira", "simple syrup (cinnamon)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CII) was picked by JFL of the\nRatedRCocktails\nblog. The theme he chose was \"Spooky Sips,\" and he elaborated on the theme with his description of, \"October means Halloween. Halloween means kitschy parties and my favorite classic horror movies on the television. Here on the blog we've done tributes to Karloff, Dracula, and of course Vincent Price just to name a few. Tiki is rich with adventurous drinks that call to the terrifying. The Sidewinder's Fang, the Shrunken Skull, the Shark's Tooth, and of course the venerable Zombie. However, I am sure there are creepy classics as well. Your challenge for my MxMo of Horrors is to create a terrifying tipple. It could be a drink that just screeches Halloween. Maybe it's a recipe to honor your favorite horror movie or star. It could be a spooky garnish or petrifying punch. Heck if you wanna make eyeball jello shots, who am I to tell you no. Let your creativity shine, I want to hear the blood curdling screams of your readers as they sip your creepy creations.\"\nAfter having difficulty in searching for an interesting horror name in the literature of a drink that I have not made yet, I decided to go the creative route. Given JFL's penchant for Tiki drinks and their great naming conventions, I chose to stick with the genre. Moreover, after considering the success of converting classic Tiki recipes into sherry libations such as the\nSherry Mai Tai\n, perhaps similar could be done with Madeira? Madeira is one of the three spirits that Loyal Nine, the restaurant I work at, cherishes along with rum and brandy to keep with the Colonial theme. Last night at work, I opted to take one of my ideas into action. What if the classic 1934\nZombie\ntook a trip to the Portuguese island of Madeira? Sticking with the island theme, horror concept, and the general time frame of the Zombie, the 1932 movie\nIsland of Lost Souls\nseemed most appropriate. In addition, the evil doctor in the movie tinkered with plants and animals before moving on with his transforming technology to \"bio-anthropological research.\" Having Bela Lugosi in the cast did not hurt my decision either...\nIsland of Lost Souls\n• 1 1/2 oz Malmsey Madeira (Blandy's 5 Year)\n• 1 1/2 oz Sercial Madeira (Blandy's 5 Year)\n• 1 oz Lemon Juice\n• 1/2 oz Grapefruit Juice\n• 1/2 oz Velvet Falernum\n• 1/2 oz Cinnamon Syrup\n• 1 barspoon Grenadine\n• 2 dash Absinthe (St. George)\n• 2 dash Angostura Bitters\nShake with ice and strain into a Zombie glass. Top with crushed ice and garnish with a mint sprig and freshly grated cinnamon and nutmeg. A grapefruit twist, lemon peel, and/or paper parasol wouldn't hurt either. Add a straw.\nI split the Madeira with the sweetest and the driest (see my\nnotes on Madeira\n), but perhaps a full 3 ounces of either of the intermediate two, namely Verdelho and Bual, could come close (perhaps the semi-sweet Rainwater Madeiras might work well too). I also thought about bolstering the ABV with a bit of brandy but I wanted this to not be over the top proof-wise. Once prepared, the Island of Lost Souls greeted the nose with cinnamon and nutmeg aromas with hints of mint and citrus oil as well. The citrus dominated the sip with lemon and grapefruit notes with a bit of the Madeira's grape peaking through. Finally, the swallow offered the Madeira with its solid acid backbone that finished with cinnamon and clove accents.\nSo thank you to JFL for picking the theme to challenge us to look at the spookier side of drinking; while I did not create a horror mocktail, a half-strength one will have to suffice... And thanks to the rest of the Mixology Monday participants for keeping the jiggers jigging and the undead spirit of the event alive!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqYcizQYm9iqCmgNsT8PC-crSpgQF253YqZeahzhLU5KzmQJebleFFz5NTHhrxTD1f531cTPfL4Q3bE5IR7w9E_ZoHZkhJeMzzz-ok-S7Ap73vk4qxnzpR0G1pdyEz6nWw0aYZCHZzcIm/s320/mxmo-halloween.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoa_m1-tCqJIdCnFliEV46FGmG_jW7eCNixCBCOG8e7mplza7lUXm8xP-RVCbrl1Qh1QtZRY8u0tWrGYRjjTiwn2U0bYVNvuu2_ev2UA02XtzKYciPK2heNN81-VAHFF7x-k9rEmFiBVPL/s320/islandlostsouls6208.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqYcizQYm9iqCmgNsT8PC-crSpgQF253YqZeahzhLU5KzmQJebleFFz5NTHhrxTD1f531cTPfL4Q3bE5IR7w9E_ZoHZkhJeMzzz-ok-S7Ap73vk4qxnzpR0G1pdyEz6nWw0aYZCHZzcIm/s800/mxmo-halloween.jpg", "comment_count": 0 }, { "title": "honor amongst thieves", "url": "https://cocktailvirgin.blogspot.com/2015/10/honor-amongst-thieves.html", "published": "2015-10-19T13:52:00.001-04:00", "updated": "2017-07-04T12:11:41.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Alex Renshaw", "source": "Food & Wine: Cocktails 2015", "year": 2015 }, "categories": [ "bitters (Peychaud's)", "cachaça", "falernum", "lime juice", "pineapple juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Aged Cachaça (Seleta)", "1 oz 100 Proof Bourbon (Fighting Cock 103)", "1 oz Pineapple Juice", "1/2 oz Velvet Falernum", "1/4 oz Lime Juice (1/2 oz)", "1/4 oz Simple Syrup (1/2 oz)" ], "instructions": "Shake with ice and strain into a rocks glass with a large ice cube. Garnish with 3 dashes of Peychaud's Bitters (I continued on with the Tiki theme with my glassware and garnish).", "body_text": "1 oz Aged Cachaça (Seleta)\n1 oz 100 Proof Bourbon (Fighting Cock 103)\n1 oz Pineapple Juice\n1/2 oz Velvet Falernum\n1/4 oz Lime Juice (1/2 oz)\n1/4 oz Simple Syrup (1/2 oz)\nShake with ice and strain into a rocks glass with a large ice cube. Garnish with 3 dashes of Peychaud's Bitters (I continued on with the Tiki theme with my glassware and garnish).\nTwo Fridays ago after my shift, I turned to\nFood & Wine: Cocktails 2015\nfor recipe inspiration. The one that caught my eye both for the name and ingredients was the Honor Amongst Thieves by Chicago bartender Alex Renshaw. Once in the Tiki mug, the drink offered mint and anise aromas. Next, malt, pineapple, and lime on the sip fell aside to funky grassy cachaça crossed with angry whiskey flavors on the swallow. Finally, the Honor Amongst Thieves ended with a clove, vanilla, coconut, and pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiUC2pSolK-ZNPHL1hzmVF9ysxviL5oAe1cU28HPJ0yfXDT4D6GhSqmslVx3dC9NdfgNUIhVtIdSCwSyfdDMn_HSWh9PSyPTbLSjPjUlk-M7-s06yhWiLyUD7n6WCX8oSkGjGUuK1ddHE/s320/honorthieves1173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiUC2pSolK-ZNPHL1hzmVF9ysxviL5oAe1cU28HPJ0yfXDT4D6GhSqmslVx3dC9NdfgNUIhVtIdSCwSyfdDMn_HSWh9PSyPTbLSjPjUlk-M7-s06yhWiLyUD7n6WCX8oSkGjGUuK1ddHE/s800/honorthieves1173.jpg", "comment_count": 0 }, { "title": "coffee negroni", "url": "https://cocktailvirgin.blogspot.com/2015/10/coffee-negroni.html", "published": "2015-10-19T18:12:00.000-04:00", "updated": "2017-07-04T12:11:07.092-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jimmy Marino", "source": "The Lexington House", "year": null }, "categories": [ "campari", "kahlua", "punt e mes", "rum" ], "ingredients": [ "1 oz Demerara Rum (Denizen's Merchant Reserve)", "1 oz Punt e Mes", "3/4 oz Camarpi", "1/4 oz Coffee Liqueur (Galliano Ristretto)" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.", "body_text": "1 oz Demerara Rum (Denizen's Merchant Reserve)\n1 oz Punt e Mes\n3/4 oz Camarpi\n1/4 oz Coffee Liqueur (Galliano Ristretto)\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.\nAs a nightcap two Saturdays ago, I turned to the most recent issue of\nImbibe Magazine\nand picked out the Coffee Negroni. The recipe was created by Jimmy Marino of the Lexington House in Los Gatos, California, and it takes the Negroni in a rum direction along with extra bitter notes from Punt e Mes instead of the typical sweet vermouth. For the Demerara rum, I did not want to use the last of my Lemon Hart 80 (and did not want to use the 151 here either), and El Dorado 3 Year White Rum did not seem appropriate (nor did their 151) to match the richness. I punted and reached for Denizen's Merchant Reserve; in retrospect, I forgot that I had El Dorado 12 Year at the back of the shelf that would have worked amazingly well.\nThe Coffee Negroni shared orange oil notes that brightened the rich caramel, dark orange, and grape aroma. The grape continued on into the sip, and it was joined with rum flavors as well as Punt e Mes' and Campari's bitter notes on the swallow. Finally, the finish offered coffee and char accents to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_H1oHDulG7lof1N85CrDAR1bvrrYq6rYOw3mD1VU6dY5BP5tk8JmQ5Ap_1uaT8ogHz58c3P0Vb4inzmP2js6PFm4F2Aj3sOC1UQxmlt2Ljc-6BbWSRr6-KpeW_2d_ElLlgdIOBQ-fHLn/s320/coffeeneg1176.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_H1oHDulG7lof1N85CrDAR1bvrrYq6rYOw3mD1VU6dY5BP5tk8JmQ5Ap_1uaT8ogHz58c3P0Vb4inzmP2js6PFm4F2Aj3sOC1UQxmlt2Ljc-6BbWSRr6-KpeW_2d_ElLlgdIOBQ-fHLn/s800/coffeeneg1176.jpg", "comment_count": 0 }, { "title": "mahukona", "url": "https://cocktailvirgin.blogspot.com/2015/10/mahukona.html", "published": "2015-10-20T14:37:00.000-04:00", "updated": "2017-07-04T12:10:40.086-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "bitters (Angostura)", "cointreau", "lemon juice", "pineapple juice", "rock candy syrup", "rum" ], "ingredients": [ "1 oz Light Puerto Rican Rum (Banks 5 Island)", "1/2 oz Triple Sec (Cointreau)", "1/2 oz Lemon Juice", "1/2 slice Pineapple (3/4 oz Pineapple Juice)", "1 dash Rock Candy Syrup (1/4 oz Simple)", "2 dash Angostura Bitters" ], "instructions": "Blend with 1/2 scoop of ice, pour into a 10 oz Pilsner glass, and top with shaved ice (shake with ice and strain over crushed ice). Garnish with mint sprigs and a fruit stick.", "body_text": "1 oz Light Puerto Rican Rum (Banks 5 Island)\n1/2 oz Triple Sec (Cointreau)\n1/2 oz Lemon Juice\n1/2 slice Pineapple (3/4 oz Pineapple Juice)\n1 dash Rock Candy Syrup (1/4 oz Simple)\n2 dash Angostura Bitters\nBlend with 1/2 scoop of ice, pour into a 10 oz Pilsner glass, and top with shaved ice (shake with ice and strain over crushed ice). Garnish with mint sprigs and a fruit stick.\nTwo Sundays ago, I was still mourning the seasonal passing of Yacht Rock Sundays so I turned to Trader Vic's 1974\nRum Cookery & Drinkery\nfor some easy drinking boat Tiki. The Mahukona seemed like a decent option as it came across like a Rum Sidecar with pineapple and bitters in the mix. Once built, it offered mint aromas over fruity undertones. Next, the lemon notes dominated the sip, and the swallow shared rum, orange, pineapple, allspice, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5vIU_bA-hmbKic2L035VnbsgJnb86tQQcgWW9JiX9aIHszYlKhchlf7LeB8r4n3Xsnp6pwgu8tradpZ-L5Gfivuf__v6WqJN65x09fsQBCGR_Izx-TCbQXsej8oPXRsf_O9Pt3Yggflm/s320/mahukon1177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5vIU_bA-hmbKic2L035VnbsgJnb86tQQcgWW9JiX9aIHszYlKhchlf7LeB8r4n3Xsnp6pwgu8tradpZ-L5Gfivuf__v6WqJN65x09fsQBCGR_Izx-TCbQXsej8oPXRsf_O9Pt3Yggflm/s800/mahukon1177.jpg", "comment_count": 1 }, { "title": "monument valley", "url": "https://cocktailvirgin.blogspot.com/2015/10/monument-valley.html", "published": "2015-10-20T17:28:00.000-04:00", "updated": "2017-07-04T12:10:11.195-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "statepark" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Peter Nelson Jr.", "source": "State Park", "year": null }, "categories": [ "#statepark", "cynar", "mezcal", "st. germain", "suze", "tequila" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida", "1/2 oz Chinaco Blanco Tequila", "1 1/4 oz Avèze Gentian Liqueur", "1/2 oz St. Germain", "1/4 oz Cynar" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "3/4 oz Del Maguey Mezcal Vida\n1/2 oz Chinaco Blanco Tequila\n1 1/4 oz Avèze Gentian Liqueur\n1/2 oz St. Germain\n1/4 oz Cynar\nStir with ice and strain into a rocks glass.\nAfter the Boston Bacardi Legacy event two Mondays ago, I traveled a stop up the Red Line to visit State Park. For a first drink, I asked bartender Peter Nelson Jr. for the Monument Valley; since it was his creation, he was well equipped to tell me more about the drink. He described how he named it after a state park in the Four Corners region with vast red sandstone buttes; moreover, he utilized mezcal to donate some smokiness and gentian liqueur to offer dustiness in order to capture the feel of the place. In addition, it did not hurt that the park shared a namesake with one of his favorite puzzle video games.\nThe Monument Valley gave forth a smoky aroma with earthy rootiness that preceded the caramel and light pear on the sip. Next, the swallow presented smoky agave and Cynar's funky herbalness tempered by the gentian, and it finished with St. Germain's floral notes. The gentian liqueur worked rather well with the mezcal as it has in the\nTerrible Love\nand other drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilZvKUyYzyRZltq0PdvlwVour_d3WCbc33BPbDdKOVRMLdgS1DYE7wL1mrrN5zxg-DfNMvoPIbDOdEQHxyrXBRrREWE7Sh6qYjAt7OMHX-A1jXp85JUipTSGkJImcd3_BV6Ey6Idzc3Qz/s320/monumentvalley1178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilZvKUyYzyRZltq0PdvlwVour_d3WCbc33BPbDdKOVRMLdgS1DYE7wL1mrrN5zxg-DfNMvoPIbDOdEQHxyrXBRrREWE7Sh6qYjAt7OMHX-A1jXp85JUipTSGkJImcd3_BV6Ey6Idzc3Qz/s800/monumentvalley1178.jpg", "comment_count": 3 }, { "title": "paraiso", "url": "https://cocktailvirgin.blogspot.com/2015/10/paraiso.html", "published": "2015-10-21T13:05:00.000-04:00", "updated": "2017-07-04T12:09:39.848-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Will Isaza", "source": "Fairsted Kitchen", "year": null }, "categories": [ "bitters (Angostura)", "cynar", "grenadine", "lime juice", "rum" ], "ingredients": [ "1 oz Bacardi Gold (3/4 oz Caliche, 1/4 oz Vale d'Paul Agricole)", "1/2 oz Cynar", "1/2 oz Grenadine", "1 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Bacardi Gold (3/4 oz Caliche, 1/4 oz Vale d'Paul Agricole)\n1/2 oz Cynar\n1/2 oz Grenadine\n1 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nAfter returning home from the Boston Bacardi Legacy competition and the stop at State Park, I decided to make one of the two winning recipes from the event. Fairsted Kitchen's Will Isaza's drink Paraiso called out to me because I had all of the ingredients at home and because it reminded me of the restaurant's\nGiuseppe's Lady\nthat I greatly enjoyed. Once prepared, this version of \"Paradise\" began with grassy, herbal, and fruity aromas. Next, lime, pomegranate, and caramel on the sip led into funky rum paired with funky herbal on the swallow and lime on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bVadlPEsAa6yIhuMUgeE4LyybRBABqtMZL1hp24HuZ9imxipOQta0B-TUGCxP7SE-BGZC6SYu76IhTL-bKSvWRK7VZbeLs5HhNEkHYvR9LJ9B_FuTjL-w61py7GDJ7T6DyaB1qGl1gfc/s320/paraiso1179.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bVadlPEsAa6yIhuMUgeE4LyybRBABqtMZL1hp24HuZ9imxipOQta0B-TUGCxP7SE-BGZC6SYu76IhTL-bKSvWRK7VZbeLs5HhNEkHYvR9LJ9B_FuTjL-w61py7GDJ7T6DyaB1qGl1gfc/s800/paraiso1179.jpg", "comment_count": 0 }, { "title": "ward 2", "url": "https://cocktailvirgin.blogspot.com/2015/10/ward-2.html", "published": "2015-10-21T13:26:00.001-04:00", "updated": "2017-07-04T12:08:21.337-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kobie Ali", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "lillet", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1 oz Cocchi Americano", "1/2 oz Amaro Braulio" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with lemon oil.", "body_text": "1 1/2 oz Old Overholt Rye\n1 oz Cocchi Americano\n1/2 oz Amaro Braulio\nStir with ice and strain into a rocks glass. Garnish with lemon oil.\nTuesday last week, Andrea and I stopped into Backbar for drinks. I started with the Ward 2 off of their Tradesman section of the menu, and it was described as \"It's where we live; cheers to Union Square with this perfect blend of strong, bitter, and smooth.\" The drink was created and served to me by bartender Kobie Ali, and instead of being a riff on a Ward 8, it was citrus-free and closer to a Toronto in feel. In the glass, the aroma offered lemon oil brightening that of dark herbal notes. Next, citrus, caramel, and malt on the sip led into rye and Braulio's alpine herbal elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiokUp-d7ljjoprVPXeXAuNBtcL6KnifjI4e3UTxJFHfpBIUKDNf3MUMoZsSU1_rI9tXIIgaEwucG7CcWhgSLK3CwKCn-P1KHgc6o-y3YMkVbyyxaD6T3j6N5GOY-31HBrs8WZKTOdDpe/s320/ward2_1184.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiokUp-d7ljjoprVPXeXAuNBtcL6KnifjI4e3UTxJFHfpBIUKDNf3MUMoZsSU1_rI9tXIIgaEwucG7CcWhgSLK3CwKCn-P1KHgc6o-y3YMkVbyyxaD6T3j6N5GOY-31HBrs8WZKTOdDpe/s800/ward2_1184.jpg", "comment_count": 0 }, { "title": "the jerk", "url": "https://cocktailvirgin.blogspot.com/2015/10/the-jerk.html", "published": "2015-10-22T12:21:00.002-04:00", "updated": "2017-07-04T12:07:52.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Melinda Johnson-Maddox", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "orgeat", "pastis", "rum", "soda" ], "ingredients": [ "1 oz Old Monk Rum", "1/2 oz Coconut Milk", "1/2 oz Orgeat", "1/2 oz Root Liqueur", "1/2 oz Pernod Pastis" ], "instructions": "Shake with ice and strain into a Highball glass with 2 oz soda water. Garnish with an orange twist and add a straw.", "body_text": "1 oz Old Monk Rum\n1/2 oz Coconut Milk\n1/2 oz Orgeat\n1/2 oz Root Liqueur\n1/2 oz Pernod Pastis\nShake with ice and strain into a Highball glass with 2 oz soda water. Garnish with an orange twist and add a straw.\nFor a first drink at Backbar, Andrea asked bartender Kobie Ali for The Jerk described as, \"childish and delicious; tastes like a root beer float from a dapper soda jerk.\" Kobi mentioned that the menu item had been created by bartender Melinda Johnson-Maddox. Once prepared, it offered an orange oil and anise aroma. A carbonated, creamy coconut-laden sip preceded the root beer flavors tempered by the pastis' anise on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8IlTHmQxfrhyp6dts0Q9x1AHkdhLDe8JZOZnNJyp0pEcS-7YrGhRtkxevBo88EwJ1cVNL9Gm5c1kKUaHNfQ-OZzj7qvmPUaaXRu4tJ14QIYaG5A3pGhB2oT4-NG2LFDOC4Qevk408u0-/s320/thejerk1183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8IlTHmQxfrhyp6dts0Q9x1AHkdhLDe8JZOZnNJyp0pEcS-7YrGhRtkxevBo88EwJ1cVNL9Gm5c1kKUaHNfQ-OZzj7qvmPUaaXRu4tJ14QIYaG5A3pGhB2oT4-NG2LFDOC4Qevk408u0-/s800/thejerk1183.jpg", "comment_count": 0 }, { "title": "feliz flip", "url": "https://cocktailvirgin.blogspot.com/2015/10/feliz-flip.html", "published": "2015-10-23T13:16:00.001-04:00", "updated": "2017-07-04T12:07:24.673-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kobie Ali", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "bitters (aromatic)", "egg", "honey", "lemon juice", "mezcal", "pimento dram", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz El Buho Mezcal", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup", "1/4 oz Cinnamon Syrup", "1/4 oz Angostura Bitters", "1 barspoon Allspice Dram", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice. Strain into a rocks glass and garnish with 3 drops of Jerry Thomas Decanter Bitters.", "body_text": "1 1/2 oz El Buho Mezcal\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup\n1/4 oz Cinnamon Syrup\n1/4 oz Angostura Bitters\n1 barspoon Allspice Dram\n1 Whole Egg\nShake once without ice and once with ice. Strain into a rocks glass and garnish with 3 drops of Jerry Thomas Decanter Bitters.\nFor a final drink at Backbar, I asked bartender Kobie Ali for the Feliz Flip described on the menu as, \"This mezcal Flip with egg, honey, and lots of Angostura Bitters will make you happy!\" Kobie mentioned that this was his creation and that he had been dying to do a mezcal Flip for quite a while. In the glass, it offered a smoky agave aroma. Next, a creamy honey and lemon sip gave way to an agave and cherry wood spice swallow. Finally, as the drink warmed up a bit, it gained additional honey, allspice, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgMeLsfIJ6y_tP78q5Z61YDNGT7cDQ9qsH-OW-lvLgPLXSnL_pMN2Jlp3BdpaAKAgsCq2BxOeC80-V8M7bT2fUnrSte36R0n3mwp8s04751Rix3ycMubyo01XlKivjYJMr7wLNYkwwN2r/s320/felizflip1186.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgMeLsfIJ6y_tP78q5Z61YDNGT7cDQ9qsH-OW-lvLgPLXSnL_pMN2Jlp3BdpaAKAgsCq2BxOeC80-V8M7bT2fUnrSte36R0n3mwp8s04751Rix3ycMubyo01XlKivjYJMr7wLNYkwwN2r/s800/felizflip1186.jpg", "comment_count": 0 }, { "title": "kafka does jalisco", "url": "https://cocktailvirgin.blogspot.com/2015/10/kafka-does-jalisco.html", "published": "2015-10-23T13:26:00.001-04:00", "updated": "2017-07-04T12:06:56.685-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ryan Lotz and Jenna Rycroft", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "becherovka", "honey", "lime juice", "tequila" ], "ingredients": [ "1 oz Pueble Viejo Blanco Tequila", "1 oz Becherovka", "3/4 oz Lime Juice", "3/4 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Pueble Viejo Blanco Tequila\n1 oz Becherovka\n3/4 oz Lime Juice\n3/4 oz Honey Syrup\nShake with ice and strain into a coupe glass.\nTwo Wednesdays ago, Andrea and I ventured over to No. 9 Park for cocktails after getting dinner in Chinatown. For a first drink, Andrea requested from bartender Ryan Lotz the Kafka Does Jalisco. This drink seemed like an agave take on Eastern Standard's\nMetamorphosis\nwith the citrus switched from lemon to lime; moreover, Ryan attributed himself and bartender Jenna Rycroft as the creators. The Kafka Does Jalisco gave forth a mineral agave and cinnamon and clove spice bouquet to the nose. A honey and lime sip then transitioned into a tequila, clove, and cinnamon swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgqkAe-m-xhs5nxIT6b1XiRUJtVk5J6Z_sQF-vOOKHlEhmFAYWqnfOYaYJiBujiAnfZapZZANzAJypQ7t7lnwEoMx21kCSKArbL0yovtLXon8hxrEF9Z6zMZxHeYfJe59QhsmAlDdUqvG/s320/kafka1190.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgqkAe-m-xhs5nxIT6b1XiRUJtVk5J6Z_sQF-vOOKHlEhmFAYWqnfOYaYJiBujiAnfZapZZANzAJypQ7t7lnwEoMx21kCSKArbL0yovtLXon8hxrEF9Z6zMZxHeYfJe59QhsmAlDdUqvG/s800/kafka1190.jpg", "comment_count": 0 }, { "title": "'i'iwi bird", "url": "https://cocktailvirgin.blogspot.com/2015/10/iiwi-bird.html", "published": "2015-10-25T12:45:00.003-04:00", "updated": "2017-07-04T12:06:23.680-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jenna Rycroft", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "aperol", "gin", "lime juice", "passion fruit syrup" ], "ingredients": [ "2 oz Privateer Tiki Gin", "1/2 oz Passion Fruit Syrup", "1/2 oz Aperol", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Privateer Tiki Gin\n1/2 oz Passion Fruit Syrup\n1/2 oz Aperol\n1/2 oz Lime Juice\nShake with ice and strain into a coupe glass.\nThe drink that I began with at No. 9 Park was the 'I'iwi Bird which bartender Ryan Lotz described as Jenna Rycroft's tribute to one of the more recognizable birds in Hawaii, the brightly colored honeycreeper. The ingredients list and name reminded me somewhat of a\nJungle Bird\nand variations thereof, so I was definitely intrigued. In the glass, the 'I'iwi Bird shared passion fruit aromas colored by the Aperol notes. Next, a fruit punchy and lime sip transitioned into gin, passion fruit, and a slightly bitter tinge from the Aperol on the swallow. Without the pineapple, the 'I'iwi Bird definitely had a different feel from the Jungle Bird family and reminded me more of a passion fruit\nOf Shoes and Ships\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pKBASsFlR7CzrD6ZofoyVpJ3G_oDXpwKw147GokVgT1j09le8zuJE9F-lH2EPlg8jO9BMCcGFI3UZZ5yWEPeL_piMVFdO1F78p7pxS0blaxYkVwe5cfgGHriIQ_oGVhUXAnzIfZWsNed/s320/iiwibird1191.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pKBASsFlR7CzrD6ZofoyVpJ3G_oDXpwKw147GokVgT1j09le8zuJE9F-lH2EPlg8jO9BMCcGFI3UZZ5yWEPeL_piMVFdO1F78p7pxS0blaxYkVwe5cfgGHriIQ_oGVhUXAnzIfZWsNed/s800/iiwibird1191.jpg", "comment_count": 0 }, { "title": "sherry painkiller", "url": "https://cocktailvirgin.blogspot.com/2015/10/sherry-painkiller.html", "published": "2015-10-25T13:27:00.000-04:00", "updated": "2017-07-04T12:05:51.935-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "orange juice", "pineapple juice", "rum", "sherry" ], "ingredients": [ "1 oz Lustau Amontillado Sherry", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Lemon Hart 151 Proof Rum", "1 oz Pineapple Juice", "1 oz Orange Juice", "1 oz Coconut Cream" ], "instructions": "Shake with ice and strain into a snifter glass. Fill with crushed ice, float 1/4 oz Hamilton's Black Strap Rum, and garnish with freshly grated nutmeg. Add a paper parasol and a straw.", "body_text": "1 oz Lustau Amontillado Sherry\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Lemon Hart 151 Proof Rum\n1 oz Pineapple Juice\n1 oz Orange Juice\n1 oz Coconut Cream\nShake with ice and strain into a snifter glass. Fill with crushed ice, float 1/4 oz Hamilton's Black Strap Rum, and garnish with freshly grated nutmeg. Add a paper parasol and a straw.\nThe second drink that Andrea had at No. 9 Park was a Sherry Painkiller. I do not recall whether it was on a menu or whether bartender Ryan Lotz suggested it to her after describing to me the process by which the bar makes their coconut cream. Since sherry has worked well in\nMai Tais\nand\nJungle Birds\n, it had to be rather tasty in a\nPainkiller\n. True, Pusser's Rum's lawyers would declare that this is no Painkiller, but the original recipe pre-dates their rum brand usurping the name and changing the rum identities in the recipe.\nThe Sherry Painkiller's nutmeg added a pleasant woody spice note over the funky black strap rum aroma. Next, the sip was creamy with a hint of orange and pineapple, and the swallow was an enticing medley of nutty sherry and dark rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIaISEG-sydJ30pC4GnuK6DvwVTNhvmpHJsTv9THqvEb11PU4suzN9xgZNJICJwijmqne3QhtQKmMvLM_Ot9Wbn75_frJCYHV7gzxZOFM4lFROGZr0pCEkIUaPDttApW8z7zW26B2QG5J/s320/sherrypaink1194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIaISEG-sydJ30pC4GnuK6DvwVTNhvmpHJsTv9THqvEb11PU4suzN9xgZNJICJwijmqne3QhtQKmMvLM_Ot9Wbn75_frJCYHV7gzxZOFM4lFROGZr0pCEkIUaPDttApW8z7zW26B2QG5J/s800/sherrypaink1194.jpg", "comment_count": 0 }, { "title": "declaration", "url": "https://cocktailvirgin.blogspot.com/2015/10/declaration.html", "published": "2015-10-26T17:05:00.001-04:00", "updated": "2017-07-04T12:05:24.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Olivari", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "bitters (Angostura)", "gin", "lemon juice", "madeira", "simple syrup" ], "ingredients": [ "2 oz Plymouth Gin", "1/2 oz Rare Wine Co. Boston Bual Madeira", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Plymouth Gin\n1/2 oz Rare Wine Co. Boston Bual Madeira\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nThe last drink I had at No. 9 Park was the Declaration concocted by No. 9 alumni Sam Olivari. When I mentioned that the drink structure reminded me of Brick & Mortar's\nTwo Caravels\nwhich featured rum and sherry instead of gin and Madeira, bartender Ryan Lotz declared that they had that drink made for them with Madeira which influenced this creation. The comment also came about as I listed the places besides Loyal Nine that utilize Madeira in their menus, and Brick & Mortar featured a Malmsey Madeira recipe with their\nRed Duster Swizzle\n.\nThe Declaration began with a clove aroma from the bitters that preceded the dry lemon and grape sip. The swallow contained much of the complexity with juniper, citrus, apricot, and clove notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbirIQ0ewC6_5IPzM-zdNdH6njzGIhSVFAPQLY5tnX8UQD3_-2vUSMquvIbdudI1V3h-X3L5ecGdeDDsS0yz6o9nRGOp2MuLgOAsvoG5KFQArR4Jt3hW6UTLukVcwIagt_mDrkW-nWyQFB/s320/declaration1195.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbirIQ0ewC6_5IPzM-zdNdH6njzGIhSVFAPQLY5tnX8UQD3_-2vUSMquvIbdudI1V3h-X3L5ecGdeDDsS0yz6o9nRGOp2MuLgOAsvoG5KFQArR4Jt3hW6UTLukVcwIagt_mDrkW-nWyQFB/s800/declaration1195.jpg", "comment_count": 0 }, { "title": "tropical itch", "url": "https://cocktailvirgin.blogspot.com/2015/10/tropical-itch.html", "published": "2015-10-26T17:37:00.001-04:00", "updated": "2017-07-04T12:04:53.550-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": null, "categories": [ "curacao", "lemon juice", "passion fruit syrup", "pineapple juice", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Four Roses)", "1 oz Jamaican Rum (Coruba)", "1/2 oz Demerara 151 Proof Rum (Lemon Hart)", "3/4 oz Lemon Juice", "1/2 oz Curaçao (Van der Hum)", "1/2 oz Passion Fruit Syrup", "1 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a Highball glass (Tiki mug). Top with ice and garnish with a pineapple fruit leaf and a lemon wheel (crushed ice, mint).", "body_text": "1 oz Bourbon (Four Roses)\n1 oz Jamaican Rum (Coruba)\n1/2 oz Demerara 151 Proof Rum (Lemon Hart)\n3/4 oz Lemon Juice\n1/2 oz Curaçao (Van der Hum)\n1/2 oz Passion Fruit Syrup\n1 oz Pineapple Juice\nShake with ice and strain into a Highball glass (Tiki mug). Top with ice and garnish with a pineapple fruit leaf and a lemon wheel (crushed ice, mint).\nTwo Thursdays ago, I turned to a\ndrink recipe\nthat I had spotted in\nImbibe Magazine\nfor the Tropical Itch. The recipe was San Diego's Fairweather's reformulation of the classic Tiki drink. The\nModernTiki\nblog credits Harry Yee at the Hilton Hawaiian Gardens resort in Waikiki in the late 1950s who was also the creator of the Blue Hawaii. Moreover, the\nKaiserPenguin\nand others assign credit that Yee was the first person to garnish a cocktail, namely the Tropical Itch, with a paper umbrella. However,\nBeachbum Berry\nattributes the drink to Joe Scialom of Suffering Bastard fame at the Caribe Hotel in the late 1950s, and it was not a paper parasol but a bamboo back scratcher as a garnish.\nWell, after narrowing down the origins of the drink to two different Tiki legends, it was time to make the drink. The Tropical Itch as I garnished it smelled pleasantly of mint. Lemon, orange, and passion fruit on the sip gave way to funky rum, pineapple, and passion fruit on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNkhzxmXYIVAi2ENOL8170OGUc2F2odfitQw6nxMTa0IxzVH0JFdVQUQVtJsuaRr5UN2kEjceyzQ4hOnk2b69XVtFt_9cU_LiL7B5h8okX_IBKqt5bau_kPthOH_S3ufh2h-pYbNf8I6Y/s320/tropicalitch1196.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNkhzxmXYIVAi2ENOL8170OGUc2F2odfitQw6nxMTa0IxzVH0JFdVQUQVtJsuaRr5UN2kEjceyzQ4hOnk2b69XVtFt_9cU_LiL7B5h8okX_IBKqt5bau_kPthOH_S3ufh2h-pYbNf8I6Y/s800/tropicalitch1196.jpg", "comment_count": 0 }, { "title": "white lion", "url": "https://cocktailvirgin.blogspot.com/2015/10/white-lion.html", "published": "2015-10-27T18:27:00.000-04:00", "updated": "2017-07-04T12:04:22.617-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": null }, "categories": [ "apricot liqueur", "gum syrup", "lime juice", "maraschino", "rum" ], "ingredients": [ "1 jigger Bacardi Rum (1 1/4 oz DonQ Gold, 1/4 oz Wray & Nephew, 1/4 oz Vale d'Paul Agricole)", "3 dash Maraschino Liqueur (3/8 oz Luxardo)", "2 dash Apricot Liqueur (3/8 oz Rothman & Winter)", "2 dash Gum Syrup (omitted)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 jigger Bacardi Rum (1 1/4 oz DonQ Gold, 1/4 oz Wray & Nephew, 1/4 oz Vale d'Paul Agricole)\n3 dash Maraschino Liqueur (3/8 oz Luxardo)\n2 dash Apricot Liqueur (3/8 oz Rothman & Winter)\n2 dash Gum Syrup (omitted)\nJuice 1 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Fridays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nfor the evening's nightcap. The recipe that called out to me was the White Lion in the rum section; I had previously skipped over that drink for it has the same name and a bit of similarity to Jerry Thomas'\nWhite Lion\n(which is rather similar to his\nKnickerbocker\n). Then again, Max Toste put his own spin on the\nWhite Lion\nat Deep Ellum, so perhaps riffing on the classic while maintaining the name has always been the norm. Instead of passing it over this time, I opted to make this Daiquiri variation of sorts.\nIn the glass, this White Lion shared funky and grassy rum aromas along with lime notes. The lime continued on into the sip where it mingled with hints of cherry and orchard fruit. And finally, the swallow shared funky rum, apricot, and nutty cherry flavors. Overall, it was closer to a\nPeriodista\nthan a classic Daiquiri.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSyDqQ8hSAWBgYPHNk2d5nfTPBQDhmyYc3-ASyPQ6aOtGl1j2KVpsCu_FEPQnK4L8BSA-nQ3nAVI8rRlzERFFudJsto0IXQ_GYmFCuv-PMTpjOsx390ErY71lyB5AWH_cpIKCz0nqmg9t/s320/whitelion1199.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSyDqQ8hSAWBgYPHNk2d5nfTPBQDhmyYc3-ASyPQ6aOtGl1j2KVpsCu_FEPQnK4L8BSA-nQ3nAVI8rRlzERFFudJsto0IXQ_GYmFCuv-PMTpjOsx390ErY71lyB5AWH_cpIKCz0nqmg9t/s800/whitelion1199.jpg", "comment_count": 0 }, { "title": "dead reckoning", "url": "https://cocktailvirgin.blogspot.com/2015/10/dead-reckoning.html", "published": "2015-10-28T08:00:00.000-04:00", "updated": "2017-07-04T12:03:54.513-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Tiki Drinks: Tropical Cocktails for the Modern Bar", "year": null }, "categories": [ "chartreuse (green)", "gin", "lime juice", "pineapple juice" ], "ingredients": [ "1 1/2 oz Gin (Tanqueray)", "1/2 oz Green Chartreuse", "2 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a pineapple skull (lime wheel with mint).", "body_text": "1 1/2 oz Gin (Tanqueray)\n1/2 oz Green Chartreuse\n2 oz Pineapple Juice\n1/2 oz Lime Juice\nShake with ice and strain into a coupe glass. Garnish with a pineapple skull (lime wheel with mint).\nAfter my Sunday night shift two weekends ago, I turned to\nTiki Drinks: Tropical Cocktails for the Modern Bar\nfor some relief. There, I spotted the Dead Reckoning which appeared like a pineapple juice-laden\nGreen Ghost\nfrom the 1937\nCafé Royal Cocktail Book\n. Once in the glass, it offered a mint and herbal aroma that gave way to lime and pineapple notes on the sip. Finally, the swallow shared gin's juniper and Green Chartreuse's herbal flavors with pineapple's smoothness on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVI8H6JyYlPc2MCXjYXynI-jUIS_ItuGfysO6ARwWgUjRranpIpvLGgtxPjq7Gy_-7dMb99JTsqRLpFTRI5zjB7iZi8VND3qCgAfP0sfWS5jqPZ0fZiRteZODzoxHEsX5fDfmfu40zPR2/s320/deadreckoning1200.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVI8H6JyYlPc2MCXjYXynI-jUIS_ItuGfysO6ARwWgUjRranpIpvLGgtxPjq7Gy_-7dMb99JTsqRLpFTRI5zjB7iZi8VND3qCgAfP0sfWS5jqPZ0fZiRteZODzoxHEsX5fDfmfu40zPR2/s800/deadreckoning1200.jpg", "comment_count": 0 }, { "title": "millers river milk punch", "url": "https://cocktailvirgin.blogspot.com/2015/10/millers-river-milk-punch.html", "published": "2015-10-29T11:41:00.000-04:00", "updated": "2017-07-04T12:03:21.453-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "cream", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "4 oz High Lawn Farms Jersey Cow Whole Milk", "1 1/2 oz Old Monk Rum", "1/2 oz Cinnamon Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Top with ice cubes and garnish with freshly grated nutmeg.", "body_text": "4 oz High Lawn Farms Jersey Cow Whole Milk\n1 1/2 oz Old Monk Rum\n1/2 oz Cinnamon Syrup\n2 dash Angostura Bitters\nShake with ice and strain into a rocks glass. Top with ice cubes and garnish with freshly grated nutmeg.\nFor Loyal Nine's upcoming brunch, I was tasked to develop some brunch drinks. While I wanted to do a Ramos Gin Fizz variation, I know how busy brunch can get and how long those drinks take to make (besides clean up afterwards). Instead, I began to hone in on the dairy aspect and considered the\nmilk punch\n. No, not the Mary Rocket\nclarified ones\n, but the 1862 Jerry Thomas ones that more resemble White Russians and have a long history of New Orleans brunch drinks especially at Brennan's Restaurant. For a name, I turned to a nearby Colonial era river that provided transport between commercial sites and made up the boundary of Cambridge and Somerville before it was mostly filled in with landfill. Perhaps it is also a tribute to our neighbors across the street in the Millers River Apartments who provide local color to our windows' view.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTzZdxf0gxV5cWI2CcsNafH2EHW9KF70Udy2H65BhISzARfGHyTFZdT3N965dKnPHtr7SZLvGgNH-qNB76SuAvy5a13DbK9wjZCol-_HabH3l-XbJW1jRpoeap2NFKFTbwk9JP1QqO6TF/s320/millerrivermilk_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTzZdxf0gxV5cWI2CcsNafH2EHW9KF70Udy2H65BhISzARfGHyTFZdT3N965dKnPHtr7SZLvGgNH-qNB76SuAvy5a13DbK9wjZCol-_HabH3l-XbJW1jRpoeap2NFKFTbwk9JP1QqO6TF/s800/millerrivermilk_400.jpg", "comment_count": 1 }, { "title": "kanaloa", "url": "https://cocktailvirgin.blogspot.com/2015/10/kanaloa.html", "published": "2015-10-29T11:54:00.003-04:00", "updated": "2017-07-04T12:02:43.985-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "bitters (Angostura)", "grapefruit juice", "lime juice", "rum (white)", "swedish punsch", "tea" ], "ingredients": [ "2 oz Privateer Silver Rum", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Kronan Swedish Punsch", "1/2 oz Chamomile Tea Syrup (*)", "1 dash Angostura Bitters", "1 dash St. George Absinthe" ], "instructions": "Shake with ice and strain into a rocks glass. Fill with crushed ice, garnish with a lime wheel, and add straws.", "body_text": "2 oz Privateer Silver Rum\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Kronan Swedish Punsch\n1/2 oz Chamomile Tea Syrup (*)\n1 dash Angostura Bitters\n1 dash St. George Absinthe\nShake with ice and strain into a rocks glass. Fill with crushed ice, garnish with a lime wheel, and add straws.\n(*) 1 cup boiling water, 1 cup sugar, 4 tsp dried chamomile flowers (or 4 chamomile tea bags). Steep 20 minutes. Via Charles Joly in\nImbibe\n.\nAnother one of my brunch ideas for the inaugural cocktail menu on November 1st was a Tiki drink. Instead of taking the more dark and brooding route with Tiki, I wanted to go something brighter with the feel of a\nCorpse Reviver #2\n. About a week before, I had made up a chamomile tea syrup on a whim, and this breakfast Tiki project seemed like the perfect use. I shopped around with a few ingredients to balance its brightness, but falernum and Benedictine did not seem to do the job; however, Swedish Punsch seemed to provide the right herbal notes and was slightly darker and deeper to balance the chamomile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvgRlstRkW9Py68QA613M2Om2AfbTEBg4ilc-aS9JQEBfOPMFwta02aR_GUdT-m_z4S0-WZwEtki3KeNMPlxyTUBdZNxGmoBg1Q1Lu4fVO7lGGRjtZz88pCPGJ-lokU355SNDXCgsr04A/s320/kanaloa_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvgRlstRkW9Py68QA613M2Om2AfbTEBg4ilc-aS9JQEBfOPMFwta02aR_GUdT-m_z4S0-WZwEtki3KeNMPlxyTUBdZNxGmoBg1Q1Lu4fVO7lGGRjtZz88pCPGJ-lokU355SNDXCgsr04A/s800/kanaloa_400.jpg", "comment_count": 0 }, { "title": "palace of the dead", "url": "https://cocktailvirgin.blogspot.com/2015/10/palace-of-dead.html", "published": "2015-10-30T13:14:00.001-04:00", "updated": "2024-08-12T11:44:25.484-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "Baldwin Room at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "ancho reyes", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1/2 oz Ancho Reyes Chili Liqueur", "1/2 oz Brovo 14 Amaro", "1 oz Carpano Antica Sweet Vermouth" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a lime twist.", "body_text": "1 oz Del Maguey Mezcal Vida\n1/2 oz Ancho Reyes Chili Liqueur\n1/2 oz Brovo 14 Amaro\n1 oz Carpano Antica Sweet Vermouth\nStir with ice and strain into a rocks glass. Garnish with a lime twist.\nTwo Mondays ago, Andrea and I headed over to the Baldwin Room at Sichuan Garden II where bartenders Vannaluck Hongthong and Raul Zelaya were at the stick. For a first drink, Andrea asked Van for the Palace of the Dead, and Van described how this was Ran Duan's recipe. In the glass, the garnish added lime notes to the mezcal's smoke aroma. Next, grape and caramel on the sip led into agave, pepper spice, and herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpw6Zruh2dIW_MRoiqqJjjYoC81LWk015S_FfuaLEbYY9VPqRqC6tl4-TXM_uisSrZESqshLZvQm7flJq4VmHR7TcgxsXj0n4hKcf5CKGXT7MdJ79MY9iFJYW-pRujGA5BtGd_vM6K6Bux/s320/palacedead1203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpw6Zruh2dIW_MRoiqqJjjYoC81LWk015S_FfuaLEbYY9VPqRqC6tl4-TXM_uisSrZESqshLZvQm7flJq4VmHR7TcgxsXj0n4hKcf5CKGXT7MdJ79MY9iFJYW-pRujGA5BtGd_vM6K6Bux/s800/palacedead1203.jpg", "comment_count": 0 }, { "title": "rum fizz tropical", "url": "https://cocktailvirgin.blogspot.com/2015/10/rum-fizz-tropical.html", "published": "2015-10-30T13:24:00.002-04:00", "updated": "2017-07-04T10:17:30.471-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Vannaluck Hongthong", "source": "Baldwin Room at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "cream", "egg white", "lime juice", "pineapple juice", "rum", "soda" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "1 oz Coconut Cream", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1 1/2 oz Heavy Cream", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Collins glass with 2 oz soda water. Garnish with an orchid and freshly grated nutmeg.", "body_text": "1 1/2 oz Old Monk Rum\n1 oz Coconut Cream\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1 1/2 oz Heavy Cream\n1 Egg White\nShake once without ice and once with ice. Strain into a Collins glass with 2 oz soda water. Garnish with an orchid and freshly grated nutmeg.\nFor a first drink at the Baldwin Room at Sichuan Garden II, I asked bartender Vannaluck Hongthong for the Rum Fizz Tropical. Van described how this was Ran's Ramos Gin Fizz crossed with a\nPainkiller\n. I was drawn to it for it reminded me of Charles H. Baker's\nGin Fizz Tropical\nwhich Baker described as \"an affair based on the New Orleans Fizz background but using pineapple syrup... instead of sugar, and juice from... green limes instead of lemon.\" Here, the Ramos theme included pineapple juice not syrup, and the syrup's sweetness was derived from coconut cream instead.\nThe Rum Fizz Tropical started with a nutmeg spice and floral bouquet. Next, a carbonated creamy coconut and lime sip transitioned into pineapple and dark rum on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbfxvm1ODGIi_A9QGK8MvS_wRBaWi_SROb7743lMNjrTn0lcWzku__4YiaG0SNVDZIAnq9F3SiscWS1ooDwor6PCH_M_e_lRz_Tr2l72mk6TXT-k4X_H1U7f_Mg1JhxJJb14ZAEf2ycLL/s320/rumfizztrop1204.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbfxvm1ODGIi_A9QGK8MvS_wRBaWi_SROb7743lMNjrTn0lcWzku__4YiaG0SNVDZIAnq9F3SiscWS1ooDwor6PCH_M_e_lRz_Tr2l72mk6TXT-k4X_H1U7f_Mg1JhxJJb14ZAEf2ycLL/s800/rumfizztrop1204.jpg", "comment_count": 0 }, { "title": "surfer rosa", "url": "https://cocktailvirgin.blogspot.com/2015/10/surfer-rosa.html", "published": "2015-10-31T11:38:00.001-04:00", "updated": "2017-07-04T10:16:59.720-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "gin", "honey", "lemon juice", "passion fruit syrup", "soda" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distiller's Greylock Gin", "1/2 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass containing 2 oz of soda water. Top with ice, garnish with a grapefruit twist, and add a straw.", "body_text": "1 1/2 oz Berkshire Mountain Distiller's Greylock Gin\n1/2 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass containing 2 oz of soda water. Top with ice, garnish with a grapefruit twist, and add a straw.\nThe final drink I created for the inaugural Loyal Nine Brunch which launches tomorrow was a Highball idea. I knew that I wanted to do something with bubbles for brunch but I was stumbling around for ideas. Last night, I thought about the syrup duo of passion fruit and honey that appears in\nDon's Special Daiquiri\n. Since I already had a pair of rum drinks, I figured that gin was the way to go, and from there, I thought about the carbonated\nBee's Knees\nthat I batched for a large event:\nCarbonated Bee's Knees\n• 2 oz Greylock Gin\n• 1/2 oz Honey Syrup\n• 1/2 oz Lemon Juice (fine strained but not clarified)\n• 3/4 oz Water\n• 1/4 oz Simple Syrup\nBatch for one or larger (we were doing 1.8 liters or so in each 2 liter bottle), chill on ice, and carbonate to 40-45 psi. Pour into a 4 oz glass and garnish with lemon oil.\nThe carbonated Bee's Knees were a hit not only for the bartender working the large book launch in the coffee shop but for the guests as well. Here, adding in passion fruit flavors and making it à la minute, and all it needed was a name. I wanted to keep it tropical sounding, and the Pixies provided an album name for a song title; their prior EP would have been appropriate too with Come On Pilgrim...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUVZsUgCFrLaMVB3vShIlLKBuZ5_qTnqp9loMmMZiwIfal2JdH50WvU2UMDzmeMyY0JfUSbhsYx1G3CvaspkKL_D_bSvm3CGp6VZ3u5T2XluUvkZU-I8wxHvvxi_0hG0RioP9_AtSuMxJ/s320/surferrosa.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUVZsUgCFrLaMVB3vShIlLKBuZ5_qTnqp9loMmMZiwIfal2JdH50WvU2UMDzmeMyY0JfUSbhsYx1G3CvaspkKL_D_bSvm3CGp6VZ3u5T2XluUvkZU-I8wxHvvxi_0hG0RioP9_AtSuMxJ/s800/surferrosa.jpg", "comment_count": 0 }, { "title": "all seeing eye", "url": "https://cocktailvirgin.blogspot.com/2015/11/all-seeing-eye.html", "published": "2015-11-02T15:09:00.001-05:00", "updated": "2017-07-04T10:16:25.775-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highballlounge" ], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Steve Bookman", "source": "Highball Lounge", "year": null }, "categories": [ "#highballlounge", "cachaça", "grenadine", "lime juice", "maraschino", "pineapple juice", "rum" ], "ingredients": [ "1 oz Leblon Cachaça", "1 oz Plantation 5 Year Barbados Rum", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Grenadine", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Pilsner glass. Top with crushed ice, garnish with a trio of pineapple fruit leaves and a lime wheel-cherry flag, top with a splash of soda water, and add a straw.", "body_text": "1 oz Leblon Cachaça\n1 oz Plantation 5 Year Barbados Rum\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Grenadine\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\nShake with ice and strain into a Pilsner glass. Top with crushed ice, garnish with a trio of pineapple fruit leaves and a lime wheel-cherry flag, top with a splash of soda water, and add a straw.\nWhen I was last at Highball Lounge at the end of September, bartender Shaher Misif showed me their secret Tiki menu (I put a photo of it on\nTwitter\n). So when I returned two Wednesdays ago, I asked bartender Matt Schrage about the list. Matt brought over bartender Steve Bookman who created many of the libations on that second menu, and I requested the All Seeing Eye. Steve described that the drink was his riff on a classic\nMary Pickford\n. Once in the glass, it offered a lime aroma that preceded a pineapple-driven sip. Finally, the swallow showcased the funky rum medley pairing with nutty Maraschino notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C2a5wqgZSMON5yBFwJQUzh8pLEtJoCzhm5mmtVjsDfwtgYGxlgBXAjKHce1GjEtR1O5yof55UxoDRsDS62KCNXJCJxVcdy0DPgXsjoPrLygI_PpUDSKXA3qLGVTgguxHFVBaO4bkzK8q/s320/allseeingeye1206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C2a5wqgZSMON5yBFwJQUzh8pLEtJoCzhm5mmtVjsDfwtgYGxlgBXAjKHce1GjEtR1O5yof55UxoDRsDS62KCNXJCJxVcdy0DPgXsjoPrLygI_PpUDSKXA3qLGVTgguxHFVBaO4bkzK8q/s800/allseeingeye1206.jpg", "comment_count": 0 }, { "title": "wooden leg", "url": "https://cocktailvirgin.blogspot.com/2015/11/wooden-leg.html", "published": "2015-11-02T15:38:00.001-05:00", "updated": "2017-07-04T10:15:56.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "bluedragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Tyler Murphy", "source": "Blue Dragon", "year": null }, "categories": [ "#bluedragon", "absinthe", "falernum", "rum", "sherry", "simple syrup" ], "ingredients": [ "2 oz Bacardi 8 Year Rum", "3/4 oz Manzanilla Sherry", "1/2 oz Velvet Falernum", "1/2 oz Demerara Syrup", "1 dash Pernod Absinthe" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a mint leaf.", "body_text": "2 oz Bacardi 8 Year Rum\n3/4 oz Manzanilla Sherry\n1/2 oz Velvet Falernum\n1/2 oz Demerara Syrup\n1 dash Pernod Absinthe\nStir with ice and strain into a cocktail glass. Garnish with a mint leaf.\nAfter my adventures at Highball Lounge, I continued my tour of Boston and eventually ended up at Blue Dragon where bartender Tyler Murphy was working. Besides Blue Dragon, Tyler also does a few shifts at Loyal Nine, and I recently attended the Bacardi Legacy competition event here in Boston a few weeks ago to support him. Due to the structure of the event, I was unable to try his creation which was a stirred Tiki number called the Wooden Leg. Therefore, I asked Tyler to make me one that night.\nThe Wooden Leg shared a mint aroma over a semi-sweet grape sip. Next, the swallow was much more complex with rum, molasses, herbal, and spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8ZES6C6uGuBv4Balv-JnXU1fJyw_TjkB4EEy8KAmx-Ef5Kp4NdBFVeeDOp6FdXcRLyeHbuKURj1VO5blsudrydincgPIymqGCcRp-KDlSE44CZQ52_AILuEOnzzt92z69_qt6QgdEvVp/s320/woodenleg1207.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8ZES6C6uGuBv4Balv-JnXU1fJyw_TjkB4EEy8KAmx-Ef5Kp4NdBFVeeDOp6FdXcRLyeHbuKURj1VO5blsudrydincgPIymqGCcRp-KDlSE44CZQ52_AILuEOnzzt92z69_qt6QgdEvVp/s800/woodenleg1207.jpg", "comment_count": 0 }, { "title": "widow's word", "url": "https://cocktailvirgin.blogspot.com/2015/11/widows-word.html", "published": "2015-11-03T16:22:00.000-05:00", "updated": "2017-07-04T10:15:28.157-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Eric Witz", "source": "Instagram", "year": null }, "categories": [ "applejack", "benedictine", "bitters (Angostura)", "calvados", "chartreuse (yellow)", "lemon juice" ], "ingredients": [ "3/4 oz Calvados or Apple Brandy (Laird's Bonded)", "3/4 oz Yellow Chartreuse", "3/4 oz Benedictine", "3/4 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Calvados or Apple Brandy (Laird's Bonded)\n3/4 oz Yellow Chartreuse\n3/4 oz Benedictine\n3/4 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Fridays ago, I decided to start my post-work nightcaps with a drink from Boston cocktail enthusiast and old booze bottle collector Eric Witz via his\nInstagram\n. Like his\nRed Right Hook\nthat mashed up two (neo)classics, here Eric merged the Last Word with the\nWidow's Kiss\n. Once prepared, the Widow's Word shared an herbal and clove aroma. Next, autumn arrived to the palate with lemon, honey, and lemon on the sip and spiced apple on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3T4Ic13hI29ZlIjGsgY4ym6QO63HiTyg4_Yg43nmdhvDNlqZxkosUfy0a6nXBtuZoFrL7Wovze-gOkj_M2wI4fq_X3HyAj3VOLcnQeIRl3MHQ7NbYUAdXDq6y-wg4KXjdh3J97t4CUVXS/s320/widowsword1208.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3T4Ic13hI29ZlIjGsgY4ym6QO63HiTyg4_Yg43nmdhvDNlqZxkosUfy0a6nXBtuZoFrL7Wovze-gOkj_M2wI4fq_X3HyAj3VOLcnQeIRl3MHQ7NbYUAdXDq6y-wg4KXjdh3J97t4CUVXS/s800/widowsword1208.jpg", "comment_count": 1 }, { "title": "pink flag", "url": "https://cocktailvirgin.blogspot.com/2015/11/pink-flag.html", "published": "2015-11-03T16:32:00.001-05:00", "updated": "2017-07-04T10:14:58.882-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Eryn Reece", "source": "Death & Co. Cocktail Book", "year": null }, "categories": [ "creme de violette", "gin", "lemon juice", "orgeat", "pineapple juice" ], "ingredients": [ "2 oz Tanqueray Gin", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice", "1/2 oz Orgeat", "1/4 oz Crème Yvette", "2 leaf Sage" ], "instructions": "Muddle the sage leaves. Add the rest of the ingredients and ice, shake, and double strain into a coupe glass.", "body_text": "2 oz Tanqueray Gin\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\n1/2 oz Orgeat\n1/4 oz Crème Yvette\n2 leaf Sage\nMuddle the sage leaves. Add the rest of the ingredients and ice, shake, and double strain into a coupe glass.\nWhile drinking the Widow's Word, I thought about the last Widow's Kiss variation that I had which was Joaquín Simó's\nWidow's Laurel\n. Therefore, as a follow-up drink, I reached for the\nDeath & Co. Cocktail Book\nand stumbled upon Eryn Reece's Pink Flag. Between being a big fan of the band Wire as well as having a large amount of unpicked sage in the garden, I decided to give this one a go.\nThe Pink Flag began with a pineapple and sage aroma with hints of floral notes. Next, lemon and pineapple on the sip gave way to juniper, floral, and berry flavors on the swallow with a nutty finish. Overall, the Pink Flag was very similar to the\nRoyal Hawaiian\nwith berry-floral and sage elements in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWbzTe-MDM874HTymAG2mUmOX51kiijMbj8988KJ_WD1t3YiPn6gp0eBFvvjb8Ohqd_aP8pJiJeXqNH056t0CHVQ_-ICfgvlw9lcQ7cPsVW86IAhMCBB2f-tVyguJJw-3kTCQGrY0q34o/s320/pinkflag1211.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWbzTe-MDM874HTymAG2mUmOX51kiijMbj8988KJ_WD1t3YiPn6gp0eBFvvjb8Ohqd_aP8pJiJeXqNH056t0CHVQ_-ICfgvlw9lcQ7cPsVW86IAhMCBB2f-tVyguJJw-3kTCQGrY0q34o/s800/pinkflag1211.jpg", "comment_count": 0 }, { "title": "ibo lele cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/11/ibo-lele-cocktail.html", "published": "2015-11-04T12:26:00.000-05:00", "updated": "2017-07-04T10:14:34.032-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "bitters (Angostura)", "grenadine", "lime juice", "port (ruby)", "rum" ], "ingredients": [ "2 oz Barbancourt 5 Star Rum (Coruba Dark)", "1/2 oz Dubonnet or Port (Taylor Fladgate Ruby)", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a cherry (mint sprig impaled on a citrus peel raft).", "body_text": "2 oz Barbancourt 5 Star Rum (Coruba Dark)\n1/2 oz Dubonnet or Port (Taylor Fladgate Ruby)\n1/2 oz Grenadine\nJuice 1 Lime (1/2+ oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass. Garnish with a cherry (mint sprig impaled on a citrus peel raft).\nTwo Saturdays ago after my work shift, I was feeling the Tiki mood and reached for Trader Vic's 1974\nRum Cookery & Drinkery\n. There, I spotted the Ibo Lele Cocktail named after a hotel in Haiti. Since I lacked the Dubonnet option (I often substitute another quinquina instead until I can acquire some French instead of Kentucky-made Dubonnet), I chose the port route. Port appears in a few Tiki drinks like Martin Cate's\nDead Reckoning\nand Trader Vic's\nSouth Sea Dipper\n, but it still feels like it is underutilized as a Tiki ingredient. The closest that I have come to using it that way is in my Josephine Baker cocktail riff, the\nBanana Dance\n.\nThe Ibo Lele Cocktail presented a funky rum and mint aroma. Caramel, grape, and pomegranate flavors were balanced by the lime's crispness on the sip, and the swallow gave forth funky rum, clove, and allspice notes with a dry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5c3zAaXMT-1PDTxEo3meFlbjj-xsanUrLbfn2n3rTmvd3a990DIXzNTzVbJGfrtB5QN065sv0X1gjwF2m6sKddgBNpsuVkzWMd1KCwEnoHVVJzm9cpyQ5n-b6A1233mm3tabZ1lkzE-S/s320/ibolele1216.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5c3zAaXMT-1PDTxEo3meFlbjj-xsanUrLbfn2n3rTmvd3a990DIXzNTzVbJGfrtB5QN065sv0X1gjwF2m6sKddgBNpsuVkzWMd1KCwEnoHVVJzm9cpyQ5n-b6A1233mm3tabZ1lkzE-S/s800/ibolele1216.jpg", "comment_count": 0 }, { "title": "kiki", "url": "https://cocktailvirgin.blogspot.com/2015/11/kiki.html", "published": "2015-11-04T12:46:00.000-05:00", "updated": "2017-07-04T10:14:06.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "bitters (aromatic)", "cointreau", "creme de noyaux", "gin", "lemon juice" ], "ingredients": [ "3/4 jigger Gin (1 1/2 oz Bluecoat)", "1 dash Cointreau (1/2 oz)", "1 dash Noyaux (1/2 oz Tempus Fugit)", "2 spoon Sweet Sour (3/4 oz Lemon Juice)", "2 drop Bitters (1 dash Jerry Thomas Decanter Bitters)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 jigger Gin (1 1/2 oz Bluecoat)\n1 dash Cointreau (1/2 oz)\n1 dash Noyaux (1/2 oz Tempus Fugit)\n2 spoon Sweet Sour (3/4 oz Lemon Juice)\n2 drop Bitters (1 dash Jerry Thomas Decanter Bitters)\nShake with ice and strain into a cocktail glass.\nSunday two weekends ago, I began the cocktail hour by flipping through Boothby's 1934\nWorld Drinks and How to Mix Them\n. In the pages was the curiously named Kiki which seemed like a good use of my new bottle of crème de noyaux in what appeared to be a gin Mai Tai of sorts. Perhaps it was named after Kiki de Montparnasse who was served by many an expatriate bartender during Prohibition including Jimmy Charters as described in his\nThis Must Be the Place\nbiography. Moreover, the name also triggered the Scissor Sister's song \"Let's Have a Kiki\" that got referenced here and there at Camp Runamok this past September.\nSo when we had a Kiki, it proffered a lemon and almondy bouquet. The lemon continued on into the sip where it was complemented by the Cointreau's orange, and the swallow donated gin, clove, apricot, and almond flavors. Instead of the anticipated gin Mai Tai similar to the\nBlande Dubois\n, it felt a bit closer to an\nAmaretto Sour\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy1ruSrFhXVBdinglAbsU_XMElrPwg3jKl3rdBaudtWXDlcjzMMJMnZboLOUS0dvG_qfUTrF0zwte9J3_VwsKMHhSuSi_8KdUY7ViksDvDUM4dm-cCfQnioRS8oCty0IgyOCA5TcP5HSn/s320/kiki1217.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy1ruSrFhXVBdinglAbsU_XMElrPwg3jKl3rdBaudtWXDlcjzMMJMnZboLOUS0dvG_qfUTrF0zwte9J3_VwsKMHhSuSi_8KdUY7ViksDvDUM4dm-cCfQnioRS8oCty0IgyOCA5TcP5HSn/s800/kiki1217.jpg", "comment_count": 0 }, { "title": "dolores park swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/11/dolores-park-swizzle.html", "published": "2015-11-05T13:05:00.000-05:00", "updated": "2017-07-04T10:13:38.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Thad Volger", "source": "Beretta", "year": null }, "categories": [ "absinthe", "bitters (Peychaud's)", "lime juice", "maraschino", "rum (white)" ], "ingredients": [ "2 oz Rhum Agricole Blanc (Vale d' Paul Aguardente Nova de Santo Antão)", "1 oz Lime Juice", "1/2 oz Cane Syrup (Syrup JM)", "1/4 oz Maraschino Liqueur (Luxardo)", "1/2 tsp Absinthe (Herbsaint)" ], "instructions": "Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 1-2 mint sprigs and 4 dashes of Peychaud's Bitters.", "body_text": "2 oz Rhum Agricole Blanc (Vale d' Paul Aguardente Nova de Santo Antão)\n1 oz Lime Juice\n1/2 oz Cane Syrup (Syrup JM)\n1/4 oz Maraschino Liqueur (Luxardo)\n1/2 tsp Absinthe (Herbsaint)\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 1-2 mint sprigs and 4 dashes of Peychaud's Bitters.\nAfter the Kiki, I turned to Paul Clarke's\nThe Cocktail Chronicles\nbook and spotted Thad Volger's Dolores Park Swizzle. Thad created this recipe at Beretta in San Francisco as a riff on the\nQueen's Park Swizzle\n(and similar classic Swizzles) using rhum agricole instead of Demerara rum. Instead of a rhum agricole, I opted for an agricole-style rum from Cape Verde.\nThe Dolores Park Swizzle, named after the park only a few blocks away from the bar, began with anise and mint aromas. Next, lime on the sip led into the elegant pairing of grassy funky rum and nutty Maraschino on the swallow with an anise-driven spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRz0HHQU3PBb2LV2g7_XYERsooghrGvA9a7Fa5jj64CiWcyPpqiZKXYVOQYYZERLiloVbs3Uz7tXbwjVvQjYEb2g0_c1O6_vOSdXniQt0jevnyCp0cCXB-FLa_oN72fk2Si6BLKz0YutY/s320/dolorespark1218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRz0HHQU3PBb2LV2g7_XYERsooghrGvA9a7Fa5jj64CiWcyPpqiZKXYVOQYYZERLiloVbs3Uz7tXbwjVvQjYEb2g0_c1O6_vOSdXniQt0jevnyCp0cCXB-FLa_oN72fk2Si6BLKz0YutY/s800/dolorespark1218.jpg", "comment_count": 0 }, { "title": "fair trade", "url": "https://cocktailvirgin.blogspot.com/2015/11/fair-trade.html", "published": "2015-11-06T12:12:00.000-05:00", "updated": "2017-07-04T10:12:14.653-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Meghan Eastman", "source": "Noble Experiment", "year": 2015 }, "categories": [ "bitters (orange)", "cynar", "kahlua", "scotch" ], "ingredients": [ "2 oz Scotch (Buchanan 12 Year)", "1/2 oz Cynar", "1/2 oz Coffee Liqueur (Galliano Ristretto)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir and strain into a coupe glass. Garnish with a lemon twist.", "body_text": "2 oz Scotch (Buchanan 12 Year)\n1/2 oz Cynar\n1/2 oz Coffee Liqueur (Galliano Ristretto)\n3 dash Orange Bitters (Regan's)\nStir and strain into a coupe glass. Garnish with a lemon twist.\nTwo Mondays ago, I looked to\nFood & Wine: Cocktails 2015\nto a nightcap idea. There I spotted Meghan Eastman's Fair Trade that she created at San Diego's Noble Experiment, and the combination of Cynar and coffee made me think about how much Andrea enjoyed the pairing of a Unicorn Blood coffee custard with Cynar 70 at Loyal Nine. Meghan described her concept as, \"Cynar and coffee liqueur are great flavor buddies\" and how the drink conjures the flavors of an espresso with a twist of lemon.\nThe Fair Trade donated a lemon aroma over peat smoke and darker roast notes. Next, caramel and malt on the sip gave way to smoky Scotch, coffee, and earthy herbal flavors on the swallow. As the Fair Trade warmed up over time, the orange notes from the bitters became more evident.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTxtWeecLNrUgFJ4FBpeh8IiK6Zp9uDqYzxYEpYmjUfVPsHetfbfgF-FUF3_IC-aZhRduxcuqvkDL9EX65aS9SXwJNTmob7MMopHXzRZhyphenhyphenwc331weOvZSfFGZy5aVAGx44SHI2l5RikBQ/s320/fairtrade1220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTxtWeecLNrUgFJ4FBpeh8IiK6Zp9uDqYzxYEpYmjUfVPsHetfbfgF-FUF3_IC-aZhRduxcuqvkDL9EX65aS9SXwJNTmob7MMopHXzRZhyphenhyphenwc331weOvZSfFGZy5aVAGx44SHI2l5RikBQ/s800/fairtrade1220.jpg", "comment_count": 0 }, { "title": "friar tuck", "url": "https://cocktailvirgin.blogspot.com/2015/11/friar-tuck.html", "published": "2015-11-06T12:35:00.000-05:00", "updated": "2017-07-04T10:11:46.797-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "audobon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Taylor Knight", "source": "Audubon", "year": null }, "categories": [ "#audobon", "amaro", "creme de peche", "gin", "lillet" ], "ingredients": [ "1 oz Perry's Tot Gin", "1 oz Cocchi Americano", "1/2 oz Combier Peche", "1/2 oz Amargo Vallet" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.", "body_text": "1 oz Perry's Tot Gin\n1 oz Cocchi Americano\n1/2 oz Combier Peche\n1/2 oz Amargo Vallet\nStir with ice and strain into a coupe glass. Garnish with a grapefruit twist.\nTwo Tuesdays ago, Andrea and I had dinner at Mei Mei and wandered around the block to Audubon for drinks. Both Andrea and I were smitten by Audubon's cartoon-themed section options and ordered a pair. The one that she selected was bartender Taylor Knight's Friar Tuck. In the glass, the Friar Tuck shared a peach aroma accented by grapefruit oil notes. Orchard fruit and citrussy flavors on the sip were followed by juniper, peach, and herbal elements on the swallow. The success of the drink hinged on how well the peach liqueur paired with the Amargo Vallet bitter herbal notes; I previously noticed that peach worked well with Campari and Gran Classico in the\nBitter Peach\nand the\nCampeche\n, so perhaps other peach-amaro pairings would blossom.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgO4gfcwO9OGN45ZplS0QCWbRyqdNB57Sit4Z86s96dErU8t3lnQL_g8cIO19TJEXKKrNm4vzuy4WkLvva8cuFqv8uglVUE32PWemswWId3BElE_LG8fOQxh4n0BsjjZdJziiTkJm51A1q/s320/friartuck.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgO4gfcwO9OGN45ZplS0QCWbRyqdNB57Sit4Z86s96dErU8t3lnQL_g8cIO19TJEXKKrNm4vzuy4WkLvva8cuFqv8uglVUE32PWemswWId3BElE_LG8fOQxh4n0BsjjZdJziiTkJm51A1q/s800/friartuck.jpg", "comment_count": 0 }, { "title": "betty boop", "url": "https://cocktailvirgin.blogspot.com/2015/11/betty-boop.html", "published": "2015-11-07T13:43:00.003-05:00", "updated": "2017-07-04T10:11:10.671-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "audobon" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Sam Spence", "source": "Audubon", "year": null }, "categories": [ "#audobon", "bitters (Angostura)", "creme de cacao", "lemon juice", "orgeat", "rum" ], "ingredients": [ "3/4 oz Ron Diplomatico Reserva Rum", "3/4 oz Barbancourt 5 Year Rum", "1/2 oz Pecan Orgeat", "1/2 oz Marie Brizard Crème de Cacao", "1/2 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a tulip glass. Fill with crushed ice, garnish with a paper parasol, and add a straw.", "body_text": "3/4 oz Ron Diplomatico Reserva Rum\n3/4 oz Barbancourt 5 Year Rum\n1/2 oz Pecan Orgeat\n1/2 oz Marie Brizard Crème de Cacao\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice and strain into a tulip glass. Fill with crushed ice, garnish with a paper parasol, and add a straw.\nThe drink that I got at Audubon was bartender Sam Spence's contribution to the cartoon-themed section on the menu, the Betty Boop. In the glass, this Tiki number donated a lemon aroma with hints of nut and chocolate. Caramel from the rums paired with the bright lemon on the sip, and the swallow proffered rum, nutty, and chocolate flavors. Indeed, the flavors here took the Betty Boop in an unique direction from the classic Mai Tai that the appears to be the inspiration here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-fDUBnpPmBPf7loTI54yxmbVPl5UxtH6AaqVvsaGw3Lm3ElYaDAsValDo7_SVfNRR9enULmY2b43pqM2FqEEsgp0eY8ujF_EJYNjAAY1d4vuopj3tXxQz17tJUvYHkcgL_m_1JozOjj-/s320/bettyboop.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-fDUBnpPmBPf7loTI54yxmbVPl5UxtH6AaqVvsaGw3Lm3ElYaDAsValDo7_SVfNRR9enULmY2b43pqM2FqEEsgp0eY8ujF_EJYNjAAY1d4vuopj3tXxQz17tJUvYHkcgL_m_1JozOjj-/s800/bettyboop.jpg", "comment_count": 0 }, { "title": "nutty like a fruitcake", "url": "https://cocktailvirgin.blogspot.com/2015/11/nutty-like-fruitcake.html", "published": "2015-11-08T12:11:00.000-05:00", "updated": "2017-07-04T10:10:40.372-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Mindy Kucan", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (Angostura)", "curacao", "lemon juice", "orange juice", "orgeat", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz Demerara Rum (El Dorado 3 Year)", "1/2 oz Spiced Rum (Kraken)", "1 oz Orange Juice", "1/2 oz Lemon Juice", "3/4 oz Orgeat", "1/2 oz Curaçao (Pierre Ferrand Dry)", "1/4 oz Allspice Dram (St. Elizabeth)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a double old fashioned glass. Garnish with a cinnamon stick, grated nutmeg, and an orange slice studded with cloves.", "body_text": "1 1/2 oz Demerara Rum (El Dorado 3 Year)\n1/2 oz Spiced Rum (Kraken)\n1 oz Orange Juice\n1/2 oz Lemon Juice\n3/4 oz Orgeat\n1/2 oz Curaçao (Pierre Ferrand Dry)\n1/4 oz Allspice Dram (St. Elizabeth)\n1 dash Angostura Bitters\nShake with ice and strain into a double old fashioned glass. Garnish with a cinnamon stick, grated nutmeg, and an orange slice studded with cloves.\nTwo Wednesdays ago, I turned to the new issue of\nImbibe Magazine\n, found the holiday section, and needed to make the Nutty Like a Fruitcake by Mindy Kucan. Since Mindy works at Hale Pele, I opted for a Tiki vessel instead of an old fashioned glass to make this Mai Tai-inspired spiced number. I also hopped on this recipe for I rather enjoyed her\nWinter Daiquiri\nfrom two years ago. In the glass, the drink shared cinnamon, nutmeg, and clove aromas from the garnishes. On the sip, the orgeat donated a creaminess to the orange and lemon notes, and the swallow presented rum, nutty, orange, and allspice elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGH1HWUzsQvldV-GVK1ZTDB8Md7OY60aGc5hkRuquE5FSsvhIfS8OtviR7f0Cr5Al5pQg1YLSqapd6WWARJWQTRTOuaZIwaJx55OZsPdfiwEPD3OsEyKAE9D_HM5k5JuC1xPtrdDtLA8iG/s320/nuttylike1222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGH1HWUzsQvldV-GVK1ZTDB8Md7OY60aGc5hkRuquE5FSsvhIfS8OtviR7f0Cr5Al5pQg1YLSqapd6WWARJWQTRTOuaZIwaJx55OZsPdfiwEPD3OsEyKAE9D_HM5k5JuC1xPtrdDtLA8iG/s800/nuttylike1222.jpg", "comment_count": 2 }, { "title": "natural", "url": "https://cocktailvirgin.blogspot.com/2015/11/natural.html", "published": "2015-11-09T17:36:00.000-05:00", "updated": "2017-07-04T10:10:34.718-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "brandy", "grenadine", "lemon juice", "orgeat", "rum" ], "ingredients": [ "1/2 jigger Bacardi (1 oz Old Ipswich Tavern Style Rum, 1/4 oz Smith & Cross)", "1/4 jigger Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)", "1 spoon Grenadine (1/2 oz)", "1 spoon Orgeat (1/2 oz)", "1 spoon Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/2 jigger Bacardi (1 oz Old Ipswich Tavern Style Rum, 1/4 oz Smith & Cross)\n1/4 jigger Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)\n1 spoon Grenadine (1/2 oz)\n1 spoon Orgeat (1/2 oz)\n1 spoon Lemon Juice (3/4 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAfter the Nutty Like a Fruitcake, I looked to Boothby's 1934\nWorld Drinks and How to Mix Them\nfor an use of the rest of the lemon juice. There I spotted the Natural which had a decent continuity of flavors from the last drink. Moreover, it had a somewhat Tiki feel to it, so I converted the proportions to something resembling how I would make a Mai Tai; however, I still kept the cocktail glass format instead of serving it on ice. Once assembled, the Natural's lemon nose prepared the mouth for the lemon and pomegranate sip. Next, the swallow shared a rich combination of rum, brandy, butterscotch, and nutty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHM_jsIptg41J48I8mRKTddYjEa7m3H_p3JtFriC19Lv_m9d56lzCnuuzHIQ11tBL-HcYJeAGYTrebOdGGftBqBWhqyzKLkozYtH4dWWtV_8aOs8pBH33yYzkm6AbZewhYMwdAxP6bYxDB/s320/natural1225.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHM_jsIptg41J48I8mRKTddYjEa7m3H_p3JtFriC19Lv_m9d56lzCnuuzHIQ11tBL-HcYJeAGYTrebOdGGftBqBWhqyzKLkozYtH4dWWtV_8aOs8pBH33yYzkm6AbZewhYMwdAxP6bYxDB/s800/natural1225.jpg", "comment_count": 0 }, { "title": "white walker cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/11/white-walker-cocktail.html", "published": "2015-11-09T18:16:00.000-05:00", "updated": "2017-07-04T10:10:02.603-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Dan Rook", "source": "South Water Kitchen", "year": null }, "categories": [ "lemon juice", "pineapple juice", "rum", "rum (white)", "simple syrup", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Aged Rum (Plantation Barbados 5 Year)", "1/2 oz White Rum (Wray & Nephew)", "1 1/2 oz Pineapple Juice", "3/4 oz Lemon Juice", "3/4 oz Cinnamon Syrup (BG Reynolds)", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Pilsner glass (Tiki mug). Top with crushed ice and garnish with tropical fruits (mint sprigs).", "body_text": "1 1/2 oz Aged Rum (Plantation Barbados 5 Year)\n1/2 oz White Rum (Wray & Nephew)\n1 1/2 oz Pineapple Juice\n3/4 oz Lemon Juice\n3/4 oz Cinnamon Syrup (BG Reynolds)\n1/2 oz Simple Syrup\nShake with ice and strain into a Pilsner glass (Tiki mug). Top with crushed ice and garnish with tropical fruits (mint sprigs).\nTwo Thursdays ago after my shift at work, I decided to treat myself to something tropical and the White Walker Cocktail from\nImbibe Magazine\nseemed to be the answer. The recipe was created by Dan Rook of South Water Kitchen in Chicago, and the combination of pineapple, citrus, and cinnamon spice has always been a winner such as in the\nNewmarket\nand\nSubterranean\nSwizzles as well as the\nGilda Cocktail\n. Instead of a Pilsner glass, I opted for a Tiki mug that reminded me of the White Walker zombies from\nGame of Thrones\n.\nThe mint that I garnished with offered a welcoming aroma. Next, lemon and pineapple on the sip transitioned into caramel and funky rums on the swallow and pineapple and cinnamon on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjn4Hu0u9ORRC8LG_y6Qx_bFI-nRYkwcI9palpH8m_itiR5NTMPUfSHbUNmIx2GPJimQfEJxea-eDXkQTd0Qz26BY-BOlfG-SaP8xG1vMYbQ1u5A78L2TUhcl-oN60sL0KER23aKcTZDOF/s320/whitewalker1226.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjn4Hu0u9ORRC8LG_y6Qx_bFI-nRYkwcI9palpH8m_itiR5NTMPUfSHbUNmIx2GPJimQfEJxea-eDXkQTd0Qz26BY-BOlfG-SaP8xG1vMYbQ1u5A78L2TUhcl-oN60sL0KER23aKcTZDOF/s800/whitewalker1226.jpg", "comment_count": 0 }, { "title": "bitter scotsman", "url": "https://cocktailvirgin.blogspot.com/2015/11/bitter-scotsman.html", "published": "2015-11-10T09:00:00.000-05:00", "updated": "2017-07-04T10:09:34.643-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Meghan Eastman", "source": "The Noble Experiment", "year": 2015 }, "categories": [ "campari", "lemon juice", "orgeat", "scotch" ], "ingredients": [ "2 oz Blended Scotch (Buchanan's 12 Year)", "3/4 oz Orgeat", "3/4 oz Lemon Juice", "1/2 oz Campari" ], "instructions": "Shake with ice and strain into a rocks glass with ice. Garnish with a lemon wheel and freshly grated cinnamon.", "body_text": "2 oz Blended Scotch (Buchanan's 12 Year)\n3/4 oz Orgeat\n3/4 oz Lemon Juice\n1/2 oz Campari\nShake with ice and strain into a rocks glass with ice. Garnish with a lemon wheel and freshly grated cinnamon.\nTwo Fridays ago, I flipped through\nFood & Wine: Cocktails 2015\nfor a post-shift nightcap. The Bitter Scotsman by Meghan Eastman of San Diego's The Noble Experiment caught my attention for it appeared like a Cameron's Kick that curiously replaced the Irish whiskey with Campari. Or perhaps it was the smoky version of the\nChestnut Cup\nthat made it seem promising. Regardless, it appeared like a good way to end the night.\nThe cinnamon garnish added some spice to the nutty orgeat aroma. On the palate, a lemon and malty sip was followed by smoky Scotch, peanut butter, and bitter orange. Indeed, the peanut butter coming from the orgeat being altered by the other ingredients was intriguing and reminded me of the delightful\nPeanut Malt Flip\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcT-0q7X2IWC3E2DTWBpwYSJp7Sk5RxRlSmGm_ganokaum9IwJ4HkcxABjxKp4Ra3K3ZmVaHo4iK1Y2d3giRCIJ_w0f7K3RjEPj2Td9ZMr-tnQ3QJBLQz7C60fDqI043wYs2mlqhi-sDk/s320/bitterscots1228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcT-0q7X2IWC3E2DTWBpwYSJp7Sk5RxRlSmGm_ganokaum9IwJ4HkcxABjxKp4Ra3K3ZmVaHo4iK1Y2d3giRCIJ_w0f7K3RjEPj2Td9ZMr-tnQ3QJBLQz7C60fDqI043wYs2mlqhi-sDk/s800/bitterscots1228.jpg", "comment_count": 1 }, { "title": "nassau street cocktail", "url": "https://cocktailvirgin.blogspot.com/2015/11/nassau-street-cocktail.html", "published": "2015-11-11T16:16:00.000-05:00", "updated": "2017-07-04T10:09:05.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Frankel", "source": "Spare Key", "year": null }, "categories": [ "applejack", "bitters (Peychaud's)", "cynar", "punt e mes" ], "ingredients": [ "1 oz Apple Brandy (Boulard VSOP Calvados)", "1 oz Punt e Mes", "1 oz Cynar", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a Luxardo Maraschino cherry.", "body_text": "1 oz Apple Brandy (Boulard VSOP Calvados)\n1 oz Punt e Mes\n1 oz Cynar\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail coupe. Garnish with a Luxardo Maraschino cherry.\nTwo Saturdays ago for a night cap, I looked to\nImbibe Magazine\n's new issue and spotted the Nassau Street Cocktail as an interesting apple Negroni variation. Chris Frankel of Houston's Spare Key concocted this three parter plus bitters and used Cynar as the amaro as have the\nTrident\n,\nUrban Anxiety\n, and the\nArdent Spirit\n. Instead of vermouth, Chris utilized Punt e Mes which I frequently ask for when I get a Negroni.\nThe Nassau Street Cocktail offered an apple and funky herbal aroma. The apple continued into the sip where it mingled with the Punt e Mes' grape, and the swallow presented caramel and herbal flavors with a spice-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqzeeZgL3hrneCNWzIwTpkVQgnsvfF7NJJgwVke_T1fAiYHzmR_kUI6Pfrrhlz567aeV9Otul5bY9o_3eh6QV6yLwh6_g1iyxXA3oedeX5W9yWvPivZwX7xbYJcX6LG0xs9nhtVDVyGZc/s320/nassaustreet1229.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqzeeZgL3hrneCNWzIwTpkVQgnsvfF7NJJgwVke_T1fAiYHzmR_kUI6Pfrrhlz567aeV9Otul5bY9o_3eh6QV6yLwh6_g1iyxXA3oedeX5W9yWvPivZwX7xbYJcX6LG0xs9nhtVDVyGZc/s800/nassaustreet1229.jpg", "comment_count": 1 }, { "title": "cocoanut grove cooler", "url": "https://cocktailvirgin.blogspot.com/2015/11/cocoanut-grove-cooler.html", "published": "2015-11-11T17:48:00.002-05:00", "updated": "2017-07-04T10:07:45.787-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Cocoanut Grove Night Club", "year": null }, "categories": [ "curacao", "grenadine", "lemon juice", "orange juice", "orgeat", "passion fruit syrup", "pineapple juice", "scotch" ], "ingredients": [ "1 1/2 oz Blended Scotch (Buchanan's 12 Year)", "3/4 oz Lemon Juice", "3/4 oz Orange Juice", "3/4 oz Pineapple Juice", "3/4 oz Curaçao (Van der Hum)", "1/2 oz Passion Fruit Nectar (PF syrup)", "1/2 oz Grenadine", "1/2 tsp Orgeat" ], "instructions": "Blend with 1 cup of ice and pour into a tall glass (shake with ice, strain into a tall glass, and top with crushed ice). Garnish with an orange slice, cherries (omit), and mint sprig.", "body_text": "1 1/2 oz Blended Scotch (Buchanan's 12 Year)\n3/4 oz Lemon Juice\n3/4 oz Orange Juice\n3/4 oz Pineapple Juice\n3/4 oz Curaçao (Van der Hum)\n1/2 oz Passion Fruit Nectar (PF syrup)\n1/2 oz Grenadine\n1/2 tsp Orgeat\nBlend with 1 cup of ice and pour into a tall glass (shake with ice, strain into a tall glass, and top with crushed ice). Garnish with an orange slice, cherries (omit), and mint sprig.\nAfter my bar shift two Sunday nights ago, I was feeling the Tiki mood and reached for Beachbum Berry's\nRemixed\n. The Cocoanut Grove Cooler from the Ambassador Hotel's Cocoanut Grove Night Club in Los Angeles seemed rather intriguing with the medley of fruit flavors. Moreover, the libation is one of the few classic Tiki drinks that call for Scotch as a base spirit with the other famous one being Trader Vic's\nStarboard Light\n. In more recent years, there have been a few modern Scotch Tiki recipes such as the\nAngry Barista\n, but this number is still rather low.\nThe Cocoanut Grove Cooler began with a mint and orange bouquet. Next, the fruity sip showcased orange and lemon flavors with a hint of passion fruit, and the swallow offered smoky Scotch, passion fruit, and orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMi7NgunT-32CuCOjvOWA5wN05ewwJpMbNCKtwaoeYUcPPxkBDsG8q_kUo_HeGmkTZF08PtkPedrXADnstpl5ee9W5fuE_opNQT-ZFXHJ1h-AW9cDKSjmADk0nPX6iUL3EV632jrR6Lwm/s320/cocoanutgrove1233.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMi7NgunT-32CuCOjvOWA5wN05ewwJpMbNCKtwaoeYUcPPxkBDsG8q_kUo_HeGmkTZF08PtkPedrXADnstpl5ee9W5fuE_opNQT-ZFXHJ1h-AW9cDKSjmADk0nPX6iUL3EV632jrR6Lwm/s800/cocoanutgrove1233.jpg", "comment_count": 0 }, { "title": "[wight army cocktail]", "url": "https://cocktailvirgin.blogspot.com/2015/11/wight-army-cocktail.html", "published": "2015-11-12T09:00:00.000-05:00", "updated": "2017-07-04T10:07:15.002-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "apricot liqueur", "bitters (Angostura)", "lemon juice", "orgeat", "pimento dram", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse 100 Rye", "1 oz Amontillado Sherry", "1/2 oz Apricot Liqueur", "1/2 oz Orgeat", "3/4 oz Lemon Juice", "1/4 oz Allspice Dram" ], "instructions": "Shake with ice and strain into a tall glass. Fill with crushed ice and garnish with 1 dash Angostura Bitters and a mint leaf.", "body_text": "1 oz Rittenhouse 100 Rye\n1 oz Amontillado Sherry\n1/2 oz Apricot Liqueur\n1/2 oz Orgeat\n3/4 oz Lemon Juice\n1/4 oz Allspice Dram\nShake with ice and strain into a tall glass. Fill with crushed ice and garnish with 1 dash Angostura Bitters and a mint leaf.\nMonday last week, I stopped in to visit bartender Sahil Mehta at Estragon. A drink that caught my eye was one of his unnamed drinks of the day that reminded me of the 1941 apricot liqueur-laden\nZombie\n. Sahil replied that he had utilized the\nSherry Mai Tai\nas a starting point instead of any classic Zombie recipe though. For a name, I thought of the\nGame of Thrones\n-themed Zombie riff, the\nWhite Walker Cocktail\nthat I had tried about a week before and considered the White Walker's victim army, the Wights. According to the show's Wikipedia page, a wight is \"a reanimated corpse, either human or animal, raised from death by the White Walkers to act as their minions. They are also called just 'The Dead' or 'The Army of the Dead'.\" In addition, the name Wight also reminded me of my friend's family ties to the old Maryland rye distillery; while the Wight Rye name was sold off, the recipe still lies in the hands of the descendants via\nNew England Distilling\n.\nThe drink began with a mint, clove, and allspice aroma. The sip proffered grape and lemon notes, and the swallow displayed rye, nutty, apricot, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8Pm8Z7MtS2xvcz3bWwhUxLxp2PYMD6LxsdFBsPqakRIDgvOrrq7tgio750ufBlCgha8dtpIJhELLj3ywrVJvNCeHlcA6EEuWwuKeWuWoWLqUXfxE3I0KlI0gdaINpWG0-0fjkW2NPd2l/s320/wight1236.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8Pm8Z7MtS2xvcz3bWwhUxLxp2PYMD6LxsdFBsPqakRIDgvOrrq7tgio750ufBlCgha8dtpIJhELLj3ywrVJvNCeHlcA6EEuWwuKeWuWoWLqUXfxE3I0KlI0gdaINpWG0-0fjkW2NPd2l/s800/wight1236.jpg", "comment_count": 0 }, { "title": "almost famous", "url": "https://cocktailvirgin.blogspot.com/2015/11/almost-famous.html", "published": "2015-11-13T12:04:00.001-05:00", "updated": "2017-07-04T10:06:45.992-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "franklin" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jay Cool", "source": "Franklin Café", "year": null }, "categories": [ "#franklin", "apricot liqueur", "bitters (orange)", "lemon juice", "lillet", "mezcal" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida", "3/4 oz Rothman & Winter Apricot Liqueur", "3/4 oz Cocchi Americano", "3/4 oz Lemon Juice", "1 dash Angostura Orange Bitters" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "3/4 oz Del Maguey Mezcal Vida\n3/4 oz Rothman & Winter Apricot Liqueur\n3/4 oz Cocchi Americano\n3/4 oz Lemon Juice\n1 dash Angostura Orange Bitters\nShake with ice and strain into a rocks glass.\nAfter visiting Sahil Mehta at Estragon, I headed over to the Franklin Café where Jay Cool was working that night. For a first drink, I asked Jay for the Almost Famous. While the name suggested a riff on the\nNaked and Famous\n, it appeared more like a mezcal\nCulross\non paper. In the glass, it offered a smoky aroma over orchard fruit notes. Next, the sip presented lemon with an almost orange-like flavor, and the swallow was full of smoky agave and apricot.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6K_SaeqF88k1s21iLjPHcIOilc3-w-xl5A43R7R6Oxjy2zaVyIcr0rNlT3tKmyIVjOZQYgKU11lNPriQzo89tNYWsB3Bk8xUnWyAk9L7tFGkkA_JM2wTj2DNJbnL3SM8VFudbxPT4Cbxz/s320/almostfamous1239.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6K_SaeqF88k1s21iLjPHcIOilc3-w-xl5A43R7R6Oxjy2zaVyIcr0rNlT3tKmyIVjOZQYgKU11lNPriQzo89tNYWsB3Bk8xUnWyAk9L7tFGkkA_JM2wTj2DNJbnL3SM8VFudbxPT4Cbxz/s800/almostfamous1239.jpg", "comment_count": 1 }, { "title": "bittersweet aloha", "url": "https://cocktailvirgin.blogspot.com/2015/11/bittersweet-aloha.html", "published": "2015-11-14T09:00:00.000-05:00", "updated": "2017-07-04T10:06:17.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "jmcurleys" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Tracy Latimer", "source": "JM Curley's", "year": null }, "categories": [ "#jmcurleys", "campari", "gin", "lillet", "lime juice", "pineapple syrup" ], "ingredients": [ "1 oz Beefeater Gin", "1/2 oz Campari", "1/2 oz Cocchi Americano", "1/2 oz Pineapple Syrup", "1/2 oz Lime Juice", "1 pinch Sea Salt" ], "instructions": null, "body_text": "1 oz Beefeater Gin\n1/2 oz Campari\n1/2 oz Cocchi Americano\n1/2 oz Pineapple Syrup\n1/2 oz Lime Juice\n1 pinch Sea Salt\nDissolve the salt in the lime juice and pineapple syrup. Add the rest of the ingredients and ice, shake, and strain into a coupe glass.\nTwo Tuesdays ago, I ventured over to JM Curley's and found a seat in front of bartenders Katie Soule and Laura Ganci. For a drink, I asked Katie for the Bittersweet Aloha; Katie described how it was bar manager Tracy Latimer's contribution to Negroni Week this past spring. Once prepared, it gave forth juniper and bitter orange aromas to the nose. Lime and other citrus notes on the sip led into gin flavors and the pineapple tempering Campari bitterness on the swallow. Indeed, the name reminded me of another island-themed drink, the\nHawaii Cocktail\nwith its gin and pineapple, but the Bittersweet Aloha also had elements of the\nJasmine\nmixed in.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmx-N4A3cjZzCM3iOtrSBVQkPeksTPa8yERF2HaqfEDcGr6pUEg7sEz22QfjEIOLETnPPCIAOJpmV4kYC661e_gj0Sj6_3krbg0x3Cdw43os5n3uRvvQEX8RhaqftyY5mENvP82LuoEeV/s320/bitteraloha1240.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmx-N4A3cjZzCM3iOtrSBVQkPeksTPa8yERF2HaqfEDcGr6pUEg7sEz22QfjEIOLETnPPCIAOJpmV4kYC661e_gj0Sj6_3krbg0x3Cdw43os5n3uRvvQEX8RhaqftyY5mENvP82LuoEeV/s800/bitteraloha1240.jpg", "comment_count": 0 }, { "title": "viking fog cutter", "url": "https://cocktailvirgin.blogspot.com/2015/11/viking-fog-cutter.html", "published": "2015-11-15T13:50:00.000-05:00", "updated": "2017-07-04T10:05:17.910-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "aquavit", "brandy", "gin", "lemon juice", "orange juice", "orgeat", "rum (white)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CIII) was picked by Shaun and Christa of the\nBoozeNerds\nblog. The theme they chose was \"Standoffish,\" and they elaborated on the choice with their description of, \"Now that we're into the cold weather, it's a good time to be bringing out the richer, stronger ingredients for use in cocktails. How to use them in good proportion though, where they speak up but don't overwhelm? Well, one way is to include them in smaller amounts, perhaps slightly offset from the other ingredients in one way or another. They can introduce themselves at the start or the end of the drink, or shepherd the other components into a cohesive whole, depending on how they are used. Which brings us to this month's theme: standoffish! We're looking for cocktails that use at least one non-garnish ingredient that is not stirred or shaken with the others. Rinses, floats, foams? Sure! Mists? Why not? We welcome whatever your creative geniuses can come up with.\"\nGiven my Tiki momentum which will go as long as my mint patch survives the colder weather, I considered one of the more elegant uses of floats in the genre being the sherry float in the\nFog Cutter\n. Actually, that link is to the one Ted Kilpatrick made for me at No. 9 Park where the float was equal parts sherry and madeira. But are those wines really something that fit this theme of intense flavors? Sherry floats can deliver sweet, dry (see the\nFino Swizzle\n), or nutty flavors and aromas, but they are relatively mild in the realm of cocktail ingredients. One of the Fog Cutter variations that Beachbum Berry provides in\nRemixed\ndoes not use the classic sherry float but one of aquavit. While Linie brand can be relatively mild due to the aging and the botanicals, my Aalborg at home is rather intense. Therefore, I opted for the Viking Fog Cutter crafted at the Norselander Restaurant in Seattle around 1955.\nViking Fog Cutter\n• 2 oz Lemon Juice (1 oz)\n• 1 oz Orange Juice (2 oz Cara Cara)\n• 1/2 oz Orgeat\n• 1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n• 1/2 oz Gin (Seagram's Extra Dry)\n• 1 oz Light Puerto Rican Rum (Don Q Cristal)\nShake with ice (crushed) and pour into a tall glass. Float 1/2 oz of aquavit (Aalborg).\nThe recipe seemed a bit tart so I reversed the volumes of lemon and orange juice to make something a bit more fitting to my palate. The aquavit float definitely donated a robust caraway component to the mint and citrus aroma. Using a straw, the citrus aspect of lemon and orange flavors filled the sip, and the swallow was nutty and juniper driven; at the end, the caraway and other botanicals mixed with those of the gin and began to overtake them. Indeed, the float here on the nose provided extra herbal notes that help bring out the gin botanicals in the flavor. Moreover, the white cap on top aided in making the drink a bit more visually intriguing.\nThanks to Shaun and Christa for hosting Mixology Monday once again and making an abstract term like \"standoffish\" into a great exercise in drink building dynamics, flavor, and aroma. And thanks to the rest of the MxMo participants for floating, rinsing, sinking, foaming, and misting their way into keeping this event going. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nqIDTRHP-xkMgwQADAwpWJFbVe0Ri9m2xLQfnjGWbpxvqvfbM42g__4h7mvhTqkOecfGi20B-yC97CVmcy-vkFgjC7tp8U8o08LpxQL-j8wQ_XKCE2HFemyVBBar_2My4zPtOWRADR6a/s320/vikingfogcutter8282.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "sleeping giant", "url": "https://cocktailvirgin.blogspot.com/2015/11/sleeping-giant.html", "published": "2015-11-16T14:07:00.000-05:00", "updated": "2017-07-04T10:04:20.472-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Lagoon Cocktail Terrace at the Coco Palms Resort", "year": 1950 }, "categories": [ "orange juice", "orgeat", "pineapple juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Light Rum (1 oz Caliche, 1/4 oz Wray & Nephew, 1/4 oz Vale d' Paul Aguardente)", "1 1/2 oz Pineapple Juice", "1 1/2 oz Orange Juice (1 oz)", "1/2 oz Sweet & Sour (1/2 oz Lemon Juice, 1/2 oz Simple Syrup)", "1/4 oz Orgeat (1/2 oz)" ], "instructions": "Shake with crushed ice and pour into a tall glass. Garnish with a mint sprig and a cherry (mint, orange and lemon twists).", "body_text": "1 1/2 oz Light Rum (1 oz Caliche, 1/4 oz Wray & Nephew, 1/4 oz Vale d' Paul Aguardente)\n1 1/2 oz Pineapple Juice\n1 1/2 oz Orange Juice (1 oz)\n1/2 oz Sweet & Sour (1/2 oz Lemon Juice, 1/2 oz Simple Syrup)\n1/4 oz Orgeat (1/2 oz)\nShake with crushed ice and pour into a tall glass. Garnish with a mint sprig and a cherry (mint, orange and lemon twists).\nAfter getting home two Tuesdays ago from JM Curley's, I was in the mood for a nightcap and turned to Beachbum Berry's\nSippin' Safari\n. The recipe that caught my fancy was the Sleeping Giant created at the Lagoon Cocktail Terrace at the Coco Palms Resort in Kauai circa 1950s. The Sleeping Giant took its name from a nearby hilltop that \"awed the Hawaiians of old who feared he might awaken.\"\nThe Sleeping Giant awakened the senses with a citrus and mint aroma. Orange and lemon on the sip gave way to funky rum, pineapple, and nutty orgeat notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzwYdhDvnC3QIM2GQnuDFwuiCAK31nPygzcvGmGAPw9GSjyln2WlgoncywtrAK9CioFhuvhqQGYRkVGY74fWUyiT684lQKHQfcpzN2romDnVLklWW3LH-LsDdvhAjLY10A22Pt2aURBya/s320/sleepinggiant1242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzwYdhDvnC3QIM2GQnuDFwuiCAK31nPygzcvGmGAPw9GSjyln2WlgoncywtrAK9CioFhuvhqQGYRkVGY74fWUyiT684lQKHQfcpzN2romDnVLklWW3LH-LsDdvhAjLY10A22Pt2aURBya/s800/sleepinggiant1242.jpg", "comment_count": 0 }, { "title": "one one thousand", "url": "https://cocktailvirgin.blogspot.com/2015/11/one-one-thousand.html", "published": "2015-11-16T16:35:00.000-05:00", "updated": "2017-07-04T10:03:46.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Paul Yem", "source": "Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "apricot liqueur", "cynar", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Henry McKenna Bourbon", "3/4 oz Cynar", "3/4 oz Apricot Liqueur", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Henry McKenna Bourbon\n3/4 oz Cynar\n3/4 oz Apricot Liqueur\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nTwo Wednesdays ago, I ventured into Brick and Mortar and found a seat in front of bartender Patrick Gaggiano. I had spotted a new recipe on the\nOnTheBar\napp that seemed promising, and I was quite pleased that it had made the menu. The drink in question was the One One Thousand created by bartender Paul Yem, and the bar's Facebook later explained the name as, \"We call this the One One Thousand, 'cause it only takes a second to drink.\" I was definitely curious about the combination of Cynar and apricot liqueur in this Last Word-like formula, as save for a\ndrink\nthat Andrea had written about, it is a duo not often done.\nAverna and apricot\nyes, but Cynar and apricot not so much.\nOnce delivered into the glass by Pat, the One One Thousand shared bright apricot aromas with an undertone of darker herbal elements. Next, the sip offered caramel, lemon, and a hint of orchard fruit, while the swallow gave forth Bourbon flavors and an orange bitter herbal combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44_pWi7a7lrPwzse7rf34vXUVdzfLladirXuejEHvkCPNIeIq611yFVHgI0qEzoky5gNQ9OzFRl6Do4nNcUm1bOabPDHhUtVlUQotX3Qe_C4AUYjsbf6ZMQ8EE2oPe6crbtT1X9hOSGkv/s320/oneonethou1247.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44_pWi7a7lrPwzse7rf34vXUVdzfLladirXuejEHvkCPNIeIq611yFVHgI0qEzoky5gNQ9OzFRl6Do4nNcUm1bOabPDHhUtVlUQotX3Qe_C4AUYjsbf6ZMQ8EE2oPe6crbtT1X9hOSGkv/s800/oneonethou1247.jpg", "comment_count": 0 }, { "title": "kon tiki ti-punch", "url": "https://cocktailvirgin.blogspot.com/2015/11/kon-tiki-ti-punch.html", "published": "2015-11-17T16:12:00.001-05:00", "updated": "2017-07-04T10:03:10.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Sean Muldoon", "source": "The Merchant Hotel", "year": null }, "categories": [ "grenadine", "lime juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "50 mL (1 2/3 oz) Bacardi 8 Year Rum (Tommy Bahama Gold)", "20 mL (2/3 oz) Lime Juice", "15 mL (1/2 oz) Grenadine", "5 mL (1 tsp) Demerara Syrup", "5 mL (1 tsp) Guava Jelly", "1 chunk Fresh Pineapple (2/3 oz Juice)" ], "instructions": "Muddle pineapple and guava jelly in lime juice (microwave jelly with grenadine and demerara syrup to melt and dissolve the jelly). Add the rest of the ingredients and ice, shake, and strain into a punch goblet (double old fashioned glass). Garnish with a lime wedge, pineapple chunk, and mint (spent half lime shell, mint sprigs, flowers).", "body_text": "50 mL (1 2/3 oz) Bacardi 8 Year Rum (Tommy Bahama Gold)\n20 mL (2/3 oz) Lime Juice\n15 mL (1/2 oz) Grenadine\n5 mL (1 tsp) Demerara Syrup\n5 mL (1 tsp) Guava Jelly\n1 chunk Fresh Pineapple (2/3 oz Juice)\nMuddle pineapple and guava jelly in lime juice (microwave jelly with grenadine and demerara syrup to melt and dissolve the jelly). Add the rest of the ingredients and ice, shake, and strain into a punch goblet (double old fashioned glass). Garnish with a lime wedge, pineapple chunk, and mint (spent half lime shell, mint sprigs, flowers).\nAfter getting home from my night on the town that Wednesday, I reached for Beachbum Berry's\nRemixed\n. There, I was surprised by a drink created by Sean Muldoon well before he came to the United States to open the Dead Rabbit in Manhattan. The drink was the Kon Tiki Ti-Punch that he concocted at the Merchant Hotel in Belfast, Northern Ireland, and I was definitely lured in by the use of\nguava jelly\nthat Jerry Thomas featured as an ingredient in his 1862 book via the\nBarbadoes Punch\n.\nThe Kon Tiki Ti-Punch began with a floral and mint aroma. A rich guava, pineapple, and pomegranate sip gave way to rum and more guava notes on the swallow. Interestingly, the lime here was less of a noticeable flavor and more of a balancing component to my palate and drink build.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vjQdmpLr08ePsGA80JND3qffuSiFOjKVDsm0qomznDYQrrIb_S0aIUQr2m1N2jiPs6I32FPcsBmzlJtwY9ggnF1ztq89ow0D5wzivR0OEyEZuYU_YtGKQw8W6Tie9qAolj7-lpILGO17/s320/kontikiti1248.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vjQdmpLr08ePsGA80JND3qffuSiFOjKVDsm0qomznDYQrrIb_S0aIUQr2m1N2jiPs6I32FPcsBmzlJtwY9ggnF1ztq89ow0D5wzivR0OEyEZuYU_YtGKQw8W6Tie9qAolj7-lpILGO17/s800/kontikiti1248.jpg", "comment_count": 0 }, { "title": "chinese itch", "url": "https://cocktailvirgin.blogspot.com/2015/11/chinese-itch.html", "published": "2015-11-17T16:26:00.000-05:00", "updated": "2017-07-04T10:02:42.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "lime juice", "orgeat", "passion fruit syrup", "rum (white)" ], "ingredients": [ "1 oz Light Puerto Rican Rum (1/2 oz Don Q 151, 1/2 oz Caliche)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Light Puerto Rican Rum (1/2 oz Don Q 151, 1/2 oz Caliche)\nJuice 1 Lime (3/4 oz)\n3/4 oz Passion Fruit Nectar (1/2 oz Passion Fruit Syrup)\n1 dash Orgeat (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, my post work drinking had me flipping through the pages of Trader Vic's\nRum Cookery & Drinkery\nfrom 1974 and stumbling upon the Chinese Itch. While this Itch had a slight similarity to the\nTropical Itch\n, it reminded me more of a Mai Tai with passion fruit for the orange liqueur. Therefore, I shaped the recipe closer to how I mixed a\nMai Tai\nalthough I kept the cocktail glass vessel drinking specification.\nThe Chinese Itch brough mint and passion fruit notes to the nose. Next, lime and tropical notes on the sip sidestepped the rum, passion fruit, and almond nuttiness on the swallow. Overall, it reminded me of the\nManuia\nalbeit with less funky rums and without the added spice from Angostura and absinthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoJzggxj4FPjqRSL4JgeNECLJ9gndwvfFAn1fx_Ermt0PgKHp2mZgd-Qlpr4aExiSY_xTbtO4_GDwjjx6-ydzKZ1obGhqTuLHvFLG_JjfzTHCaCz0LCW17IO88pio8_ZC_-LbiaZtBlkT/s320/chineseitch1250.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoJzggxj4FPjqRSL4JgeNECLJ9gndwvfFAn1fx_Ermt0PgKHp2mZgd-Qlpr4aExiSY_xTbtO4_GDwjjx6-ydzKZ1obGhqTuLHvFLG_JjfzTHCaCz0LCW17IO88pio8_ZC_-LbiaZtBlkT/s800/chineseitch1250.jpg", "comment_count": 0 }, { "title": "holy terroir swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/11/holy-terroir-swizzle.html", "published": "2015-11-18T13:07:00.000-05:00", "updated": "2017-07-04T10:02:14.810-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Christopher James", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Banks 7 Rum (Denizen's Merchant Reserve)", "3/4 oz Falernum (Velvet)", "1/4 oz Demerara Syrup", "3/4 oz Lime Juice" ], "instructions": "Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 4-5 dashes Pimento or Angostura Bitters (Angostura) and serve with an umbrella and a straw (mint, spent half lime shell with 151 proof rum and ignited).", "body_text": "1 1/2 oz Banks 7 Rum (Denizen's Merchant Reserve)\n3/4 oz Falernum (Velvet)\n1/4 oz Demerara Syrup\n3/4 oz Lime Juice\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 4-5 dashes Pimento or Angostura Bitters (Angostura) and serve with an umbrella and a straw (mint, spent half lime shell with 151 proof rum and ignited).\nTwo Fridays when I got home from work, I was rather excited to make a drink that I had spotted on\nImbibe Magazine\n's website for it was from my Cocktails in the Country roommate Christopher James. Christopher runs the show at the Jockey Hollow Bar and Kitchen in Morristown, New Jersey, and his Swizzle seemed like the perfect way to wrap up the evening. Lacking a paper cocktail parasol at home, I decided to improvise with some mint and some flame. Once built, the Holy Terroir Swizzle shared mint and clove aromas. A lime-driven sip led into funk rum and clove notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0scOMErTLUqo4Cd-AA1puC_8-2xvGtezzh9RiZixEFWjVBPUirthqfQZqZHRVd-nLcp8bW9wbabPNCgT0YWvQSwg26Vnv8jK0alMHtp7YReoX_TxjXFEokzhlRvJhkDcC2WcwrQ2kMn6o/s320/holyterroir5701.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0scOMErTLUqo4Cd-AA1puC_8-2xvGtezzh9RiZixEFWjVBPUirthqfQZqZHRVd-nLcp8bW9wbabPNCgT0YWvQSwg26Vnv8jK0alMHtp7YReoX_TxjXFEokzhlRvJhkDcC2WcwrQ2kMn6o/s800/holyterroir5701.jpg", "comment_count": 0 }, { "title": "the grand bargain", "url": "https://cocktailvirgin.blogspot.com/2015/11/the-grand-bargain.html", "published": "2015-11-19T08:00:00.000-05:00", "updated": "2017-07-04T10:01:46.410-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Tom Macy", "source": "Clover Club", "year": 2013 }, "categories": [ "applejack", "bitters (Angostura)", "bitters (orange)", "maraschino", "mezcal" ], "ingredients": [ "1 1/2 oz Laird's 12 Year Apple Brandy (Boulard VSOP Calvados)", "3/4 oz Del Maguey Santo Domingo Mezcal (Montelobos)", "1/2 oz Luxardo Maraschino Liqueur", "2 dash Angostura Bitters", "2 dash Regan's Orange Bitters" ], "instructions": "Build in an old fashioned glass, add a large ice cub, and stir to mix and chill. Garnish with both orange and lemon twists.", "body_text": "1 1/2 oz Laird's 12 Year Apple Brandy (Boulard VSOP Calvados)\n3/4 oz Del Maguey Santo Domingo Mezcal (Montelobos)\n1/2 oz Luxardo Maraschino Liqueur\n2 dash Angostura Bitters\n2 dash Regan's Orange Bitters\nBuild in an old fashioned glass, add a large ice cub, and stir to mix and chill. Garnish with both orange and lemon twists.\nTwo Saturdays ago after my work shift, I was in the mood for a nightcap, so I turned to Robert Simonson's\nThe Old Fashioned\nfor something stirred. The one that reached out to me that night was Tom Macy's drink that he created at the Clover Club in Brooklyn circa 2013. The Grand Bargain was in part a commentary on the cost of the top shelf ingredients. While I could not match the apple and agave distillates exactly, I did not exactly skimp either. Indeed, I was drawn to the recipe as it reminded me of the\nFancy Free\ncocktail with a split spirits base; moreover, apple and agave go rather well together such as in the\nDowntown at Dawn\n. In the glass, the Grand Bargain shared a smoky aroma that was brightened by the citrus oil. Next, a sweet sip with hints of fruit led into a smoky mezcal and nutty cherry swallow with an apple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM8fWscw-IAtVIw_CW33j0lJrGs2IY_3k2P9vAd6Ot12q-1sZyebmLLnYfGH14F3Dck7hoXluF0_Vq_XN8lrFz94k7sgdThUYAYTb-tM4FL7bcfkUGCwGMm_Ishz78vqGsjT4te0SXKtA/s320/grandbargain1256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM8fWscw-IAtVIw_CW33j0lJrGs2IY_3k2P9vAd6Ot12q-1sZyebmLLnYfGH14F3Dck7hoXluF0_Vq_XN8lrFz94k7sgdThUYAYTb-tM4FL7bcfkUGCwGMm_Ishz78vqGsjT4te0SXKtA/s800/grandbargain1256.jpg", "comment_count": 0 }, { "title": "missionary's downfall", "url": "https://cocktailvirgin.blogspot.com/2015/11/missionarys-downfall.html", "published": "2015-11-20T12:34:00.000-05:00", "updated": "2017-07-04T10:00:20.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "muddle", "attribution": { "creator": "Donn Beach", "source": null, "year": null }, "categories": [ "brandy", "lime juice", "pineapple juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz White Rum (1 oz Don Q Cristal, 1/2 oz Seleta Gold)", "1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "1/2 oz Simple Syrup", "3 dash Peach Bitters (Fee Brothers)", "10-15 leaf Mint" ], "instructions": "Muddle mint in a hightball glass and add rest of the ingredients, top with ice, and stir (shake mint with ingredients and double strain into a Tiki mug; fill with crushed ice). Garnish with a mint sprig (mint and a lime wheel).", "body_text": "1 1/2 oz White Rum (1 oz Don Q Cristal, 1/2 oz Seleta Gold)\n1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n1/2 oz Simple Syrup\n3 dash Peach Bitters (Fee Brothers)\n10-15 leaf Mint\nMuddle mint in a hightball glass and add rest of the ingredients, top with ice, and stir (shake mint with ingredients and double strain into a Tiki mug; fill with crushed ice). Garnish with a mint sprig (mint and a lime wheel).\nWhile reading Duggan McDonnell's great cocktail tribute\nDrinking the Devil's Acre\n, I came across his adaptation of Donn Beach's Missionary's Downfall. This past summer, I enjoyed the one that Beachbum Berry's staff made for me at\nLatitude 29\n; that one was true to the one Berry published albeit with less mint and a slightly different Caribbean rum. Duggan's version did away with the blender and swapped honey syrup and peach-flavored liqueur for simple syrup and peach-flavored bitters in a stirred libation (true, I shook mine). It also upped the alcohol content slightly which is amusing since when I ordered it at Latitude 29, I asked the bartender for the least alcohol-laden drink because I had a big night and many hours to go.\nThe Missionary's Downfall offered lime and mint aromas that led into a lime sip with hints of pineapple. Next, the swallow gave forth grassy rum, pineapple, and mint flavors with a peach and mint finish. Overall, toning down the most likely artificial peach notes (i.e.: more peach than peach is) from the liqueur gave this drink a bit more dignity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-ztMYVWxBNu3RJV-4kaT6LRFhr7IhF_vJtJHfoPWAhVUNLC_xyVdfNToG2wddrX1AWIvpJaElvw6S4lq9QkHAA3c4pIeF3raupFVsHJPuL4ZqhOjo_iKTURl5r-FozHaQ_SXSV90FDen/s320/missionarydf1258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-ztMYVWxBNu3RJV-4kaT6LRFhr7IhF_vJtJHfoPWAhVUNLC_xyVdfNToG2wddrX1AWIvpJaElvw6S4lq9QkHAA3c4pIeF3raupFVsHJPuL4ZqhOjo_iKTURl5r-FozHaQ_SXSV90FDen/s800/missionarydf1258.jpg", "comment_count": 1 }, { "title": "green flash", "url": "https://cocktailvirgin.blogspot.com/2015/11/green-flash.html", "published": "2015-11-20T12:55:00.001-05:00", "updated": "2017-07-04T09:59:39.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": null }, "categories": [ "absinthe", "champagne", "honey", "lemon juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Rhum JM 100 Proof Agricole Blanc (Depaz)", "1/4 oz Vieux Pontarlier Absinthe (Butterfly)", "3/4 oz Lemon Juice", "1/2 oz 2:1 Honey Syrup (3/4 oz 1:1)" ], "instructions": "Shake with ice and strain into a flute glass. Top with champagne (Gruet Blanc de Blanc) and garnish with a brandied cherry (Luxardo cherry).", "body_text": "1 1/2 oz Rhum JM 100 Proof Agricole Blanc (Depaz)\n1/4 oz Vieux Pontarlier Absinthe (Butterfly)\n3/4 oz Lemon Juice\n1/2 oz 2:1 Honey Syrup (3/4 oz 1:1)\nShake with ice and strain into a flute glass. Top with champagne (Gruet Blanc de Blanc) and garnish with a brandied cherry (Luxardo cherry).\nTwo Wednesdays ago after making my drink for this week's Mixology Monday event, I turned to the\nDeath & Co. Cocktail Book\nfor inspiration. There, the Green Flash by bartender Brian Miller caught my attention for it reminded me of the classic\nAir Mail\nwith a grassier rum, different citrus, and a bit of spice from the addition of absinthe. Once prepared, the Green Flash proffered a grassy and anise aroma. Next, carbonated honey and lemon on the sip led into grassy, herbal, floral, and anise flavors on the swallow. The absinthe was at the proper level for me in this drink and seemed like a better starting point for absinthe/pastis sparklers than the Death in the Afternoon early in my drink journey was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7YRzCr4IaoWjUltC8KfYqyuow82q_Wx7wJySM6hzohjshNFCRFOZphNYiBayBAc_-L8x5bLtTt8ZgcTVtD6TV1Vz6iXEdY-DgqIQ6PSBRE105sXfPynjb72k1yKQHVjJ5ULi64_zuBBA/s320/greenflash1263.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7YRzCr4IaoWjUltC8KfYqyuow82q_Wx7wJySM6hzohjshNFCRFOZphNYiBayBAc_-L8x5bLtTt8ZgcTVtD6TV1Vz6iXEdY-DgqIQ6PSBRE105sXfPynjb72k1yKQHVjJ5ULi64_zuBBA/s800/greenflash1263.jpg", "comment_count": 0 }, { "title": "kon-tiki mai tai", "url": "https://cocktailvirgin.blogspot.com/2015/11/kon-tiki-mai-tai.html", "published": "2015-11-21T11:14:00.001-05:00", "updated": "2025-08-08T12:06:38.243-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Kon-Tiki Restaurant", "year": 1961 }, "categories": [ "absinthe", "bitters (Angostura)", "honey", "lime juice", "orange juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Appleton Extra Rum (Appleton V/X)", "1 1/4 oz Gold Puerto Rican Rum (Don Q Cristal)", "3/4 oz Lime Juice", "3/4 oz Orange Juice (Cara Cara)", "3/4 oz Honey Syrup", "1/4 tsp Ginger Syrup (2 thin slices fresh ginger)", "6 drop Absinthe (Herbsaint)", "1 dash Angostura Bitters" ], "instructions": "Blend with 4 oz crushed ice for 5 seconds (shake with ice and strain over crushed ice). Garnish with mint sprigs and a pineapple spear.", "body_text": "1 1/2 oz Appleton Extra Rum (Appleton V/X)\n1 1/4 oz Gold Puerto Rican Rum (Don Q Cristal)\n3/4 oz Lime Juice\n3/4 oz Orange Juice (Cara Cara)\n3/4 oz Honey Syrup\n1/4 tsp Ginger Syrup (2 thin slices fresh ginger)\n6 drop Absinthe (Herbsaint)\n1 dash Angostura Bitters\nBlend with 4 oz crushed ice for 5 seconds (shake with ice and strain over crushed ice). Garnish with mint sprigs and a pineapple spear.\nA few Fridays ago, Beachbum Berry's\nSippin' Safari\ncalled out to me as the night cap-worthy cocktail book. The drink that won out was the Mai Tai created at the Kon-Tiki Restaurant in Cleaveland, Ohio, around 1961. Unlike the classic Mai Tai created by Trader Vic, this one is more of a riff on Don the Beachcomber's Mai Tai that later morphed into the Zombie; Ted Kilpatrick at No. 9 Park played around with that recipe to concoct the\nMai Tai Swizzle\nwhich also follows this other-Mai Tai formula.\nThe Kon-Tiki Mai Tai began with a mint aroma that preceded a lime and orange sip. The swallow offered darker rum notes along with complementary spice flavors including ginger, allspice, clove, and anise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSc8RQREg4a1crL0E08y7hxvYV2eNtVu33vRM01i4FbDXX_ezYzlIx7sGgf_chBgXaWVc0XZ24FNvWffcEcaK2AuNAFwYpX6Ojpg7GZgws8wHsxnYPRK0SKRV7BwpBVaUoJ3AR0U2MOI2a/s320/kontikimt1265.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSc8RQREg4a1crL0E08y7hxvYV2eNtVu33vRM01i4FbDXX_ezYzlIx7sGgf_chBgXaWVc0XZ24FNvWffcEcaK2AuNAFwYpX6Ojpg7GZgws8wHsxnYPRK0SKRV7BwpBVaUoJ3AR0U2MOI2a/s800/kontikimt1265.jpg", "comment_count": 0 }, { "title": "voodoo grog", "url": "https://cocktailvirgin.blogspot.com/2015/11/voodoo-grog.html", "published": "2015-11-22T11:41:00.001-05:00", "updated": "2017-07-04T09:58:39.985-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Trader Vic", "source": "Trader Vic's restaurants", "year": 1950 }, "categories": [ "egg white", "grapefruit juice", "honey", "lime juice", "passion fruit syrup", "pimento dram", "rum" ], "ingredients": [ "2 oz Gold Puerto Rican Rum (Don Q Cristal)", "1 oz Gold Rhum Agricole (Depaz)", "3/4 oz Lime Juice", "3/4 oz White Grapefruit Juice (Ruby)", "3/4 oz Allspice Dram (St. Elizabeth)", "1/2 oz Passion Fruit Syrup", "1/4 oz Honey", "1 Egg White" ], "instructions": null, "body_text": "2 oz Gold Puerto Rican Rum (Don Q Cristal)\n1 oz Gold Rhum Agricole (Depaz)\n3/4 oz Lime Juice\n3/4 oz White Grapefruit Juice (Ruby)\n3/4 oz Allspice Dram (St. Elizabeth)\n1/2 oz Passion Fruit Syrup\n1/4 oz Honey\n1 Egg White\nDissolve honey in juice, add rest of ingredients and 1 cup of ice, blend 20 seconds, and pour into a voodoo tumbler or large snifter (shake once without ice and once with ice, strain into a snifter, and fill with crushed ice). Garnish with a mint sprig, pineapple spear (omit), and nutmeg.\nTwo Saturdays ago, I reached for Beachbum Berry's\nPotions of the Caribbean\nfor my post-shift libation. The Voodoo Grog was one that I had noted before and it was time to give it a whirl. Berry took Trader Vic's recipe from the 1972\nBartender's Guide\nand interpreted the \"2 oz Navy Grog Mix\" as equal parts of lime, grapefruit, and allspice dram. The drink itself appeared in Trader Vic's restaurants somewhere during the 1950s and featured an ornate painted glass voodoo tumbler as its vessel.\nThe Voodoo Grog began with a woodsy spice and minty aroma from the garnishes. A creamy honey and citrus sip gave way to a grassy rum, passion fruit, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPtsNBMJHJYL8suP8GxTMOxzgTKRk-v_3EIPbHiuYux3mRSACojyVzv1bSZ9Q5usE3QJHXZBsqYbzDtpbymZHxxbS2l_HIZ_fSg7dgVO2CfANXW5SPT_lxUbbqEFncxVUYJZV9a1UcTap/s320/voodoogrog1268.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPtsNBMJHJYL8suP8GxTMOxzgTKRk-v_3EIPbHiuYux3mRSACojyVzv1bSZ9Q5usE3QJHXZBsqYbzDtpbymZHxxbS2l_HIZ_fSg7dgVO2CfANXW5SPT_lxUbbqEFncxVUYJZV9a1UcTap/s800/voodoogrog1268.jpg", "comment_count": 2 }, { "title": "bahia sling", "url": "https://cocktailvirgin.blogspot.com/2015/11/bahia-sling.html", "published": "2015-11-23T17:09:00.001-05:00", "updated": "2017-07-04T09:58:06.745-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "the Baldwin Bar", "year": null }, "categories": [ "#sichuan-garden2", "cachaça", "creme de cacao", "lime juice", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Avua Cachaça", "3/4 oz Passion Fruit Syrup", "1/2 oz Tempus Fugit Crème de Cacao", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with crushed ice and garnish with a mint sprig, edible orchid, and grated coffee bean.", "body_text": "1 1/2 oz Avua Cachaça\n3/4 oz Passion Fruit Syrup\n1/2 oz Tempus Fugit Crème de Cacao\n1 oz Lime Juice\nShake with ice and strain into a Collins glass. Fill with crushed ice and garnish with a mint sprig, edible orchid, and grated coffee bean.\nLast Monday, Andrea and I ventured over to Woburn to dine at Sichuan Garden II in the Baldwin Bar. There, bartenders Vannaluck Hongthong and Raul Zelaya were manning the stick, and for a first drink, Andrea asked Van for the Bahia Sling. Van described how this was bartender Ran Duan's tropical creation that he named after one of the states in Brazil. Once built, the Sling shared either a mint, coffee, or floral aroma depending on where the drinker's nose was focused. Next, lime on the sip led into funky, grassy, and passion fruit flavors on the swallow with growing chocolate notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-aDtOUGf6e-7lzZVtfkLe_2XxiCgJnDlNVWQz2LLvX6FFtSjKj2ArJ-Dk71q-ye3J2uC2nzd-7bqE8RYyv3kBWoxsHFQzpqxqftIISqHHESUkoTjCZHzFAlzFv4M3U-JOMU0Vm3l9iTN/s320/bahiasling1271.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-aDtOUGf6e-7lzZVtfkLe_2XxiCgJnDlNVWQz2LLvX6FFtSjKj2ArJ-Dk71q-ye3J2uC2nzd-7bqE8RYyv3kBWoxsHFQzpqxqftIISqHHESUkoTjCZHzFAlzFv4M3U-JOMU0Vm3l9iTN/s800/bahiasling1271.jpg", "comment_count": 0 }, { "title": "velveteen rabbit", "url": "https://cocktailvirgin.blogspot.com/2015/11/velveteen-rabbit.html", "published": "2015-11-24T18:18:00.000-05:00", "updated": "2017-07-04T09:57:37.908-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Ran Duan", "source": "Sichuan Garden II's Baldwin Bar", "year": null }, "categories": [ "#sichuan-garden2", "*room temperature", "averna", "bitters (Angostura)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Angel's Envy Bourbon", "3/4 oz Lustau Amontillado Sherry", "3/4 oz Averna", "3/4 oz Water", "2 dash Angostura Bitters" ], "instructions": "Build in a rocks glass ShakeStir", "body_text": "1 oz Angel's Envy Bourbon\n3/4 oz Lustau Amontillado Sherry\n3/4 oz Averna\n3/4 oz Water\n2 dash Angostura Bitters\nBuild in a rocks glass\nwithout ice\nand stir to mix. Note: this is a room temperature cocktail.\nFor a first drink at Sichuan Garden II's Baldwin Bar, I asked Van for the curiously room temperature Velveteen Rabbit. Van mentioned that it was created by bartender Ran Duan and was a re-working of one of his previous drinks. I later realized that I had made this one at home as the\nLast Cold Night Before Spring\nafter it had won one of the monthly\nShakeStir\ncompetitions using a different Bourbon. Here, the Velveteen Rabbit showed off a dark nutty grape aroma. Next, caramel and grape on the sip transitioned into rich Bourbon accented with herbal spice and sherry nuttiness on the swallow. The swallow also displayed some chocolate notes on certain sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjto8tWxfYxg6jVKUr0Gk_0EzuKvXgFi4xOIyywOkNc8B-4Bx7hJEmCCnegDgXvtWYzh-WNX3ScV70QgqdnD0r6JGH-6ty7ePODlj3JRPoZWfPSzVL4fCSzK5j8gmkm-v_CGQ_72paSjrqJ/s320/velveteen1272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjto8tWxfYxg6jVKUr0Gk_0EzuKvXgFi4xOIyywOkNc8B-4Bx7hJEmCCnegDgXvtWYzh-WNX3ScV70QgqdnD0r6JGH-6ty7ePODlj3JRPoZWfPSzVL4fCSzK5j8gmkm-v_CGQ_72paSjrqJ/s800/velveteen1272.jpg", "comment_count": 0 }, { "title": "bossa nova special", "url": "https://cocktailvirgin.blogspot.com/2015/11/bossa-nova-special.html", "published": "2015-11-24T18:34:00.000-05:00", "updated": "2017-07-04T09:57:11.900-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "The Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "apricot liqueur", "egg white", "galliano", "lemon juice", "pineapple juice", "rum (white)", "simple syrup" ], "ingredients": [ "3/4 oz Privateer Silver Rum", "3/4 oz Galliano", "1/4 oz Apricot Liqueur", "1 oz Pineapple Juice", "1 oz Lemon Juice", "3/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a Collins glass, top with crushed ice, garnish with a lemon twist, and add a straw.", "body_text": "3/4 oz Privateer Silver Rum\n3/4 oz Galliano\n1/4 oz Apricot Liqueur\n1 oz Pineapple Juice\n1 oz Lemon Juice\n3/4 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice. Strain into a Collins glass, top with crushed ice, garnish with a lemon twist, and add a straw.\nFor a final drink at the Baldwin Bar at Sichuan Garden II, I asked bartender Vannaluck Hongthong for the Bossa Nova Special. This recipe appears in Stan Jones'\nComplete Barguide\nand the proportions were modified by bartender Ran Duan. Here, the drink shared a lemon aroma with hints of vanilla and spice. The egg white donated a creaminess to the sip that was joined by lemon and some pineapple notes. And finally, the swallow showcased rum, pineapple, and vanilla flavors with an apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEG23NOhYL_75VqjeNGmX00SEk15ak4Ok4WaEcaCuyMywKsvLAwJHrcfTPnh7Mni5GES2Smz0CUn1On-SvMlH72CNnAQvNbVpTu8iLQ5Rm0cWkowOYhxcMLIaFkLpi3AqzEEIIkCXAsuO/s320/bossanova1274.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEG23NOhYL_75VqjeNGmX00SEk15ak4Ok4WaEcaCuyMywKsvLAwJHrcfTPnh7Mni5GES2Smz0CUn1On-SvMlH72CNnAQvNbVpTu8iLQ5Rm0cWkowOYhxcMLIaFkLpi3AqzEEIIkCXAsuO/s800/bossanova1274.jpg", "comment_count": 0 }, { "title": "what would bill murray do?", "url": "https://cocktailvirgin.blogspot.com/2015/11/what-would-bill-murray-do.html", "published": "2015-11-25T16:51:00.000-05:00", "updated": "2017-07-04T09:56:40.306-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Melissa Filgerleski", "source": "the Bancroft", "year": null }, "categories": [ "#other", "aperol", "falernum", "gin", "lemon juice", "suze" ], "ingredients": [ "1 1/2 oz Boodles Gin", "3/4 oz Carrot Juice", "1/4 oz Suze Gentian Liqueur", "1/2 oz Aperol", "1/2 oz Falernum", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a second lemon twist.", "body_text": "1 1/2 oz Boodles Gin\n3/4 oz Carrot Juice\n1/4 oz Suze Gentian Liqueur\n1/2 oz Aperol\n1/2 oz Falernum\n1/4 oz Lemon Juice\nOil from a Lemon Twist\nShake with ice and strain into a cocktail coupe. Garnish with a second lemon twist.\nAfter we closed the Baldwin Bar at Sichuan Garden, Vannaluck, Raul, and Ran invited Andrea and me to accompany them to the Bancroft for a nightcap. For a drink, I was intrigued by the What Would Bill Murray Do and asked bartender Melissa Filgerleski for one. She had to explain the name to me for I had not seen the movie\nRushmore\nand was unaware of the scene where Bill Murray went over to the teacher's house where she offered him some of her carrots (I later caught up on that scene via YouTube). Moreover, I mentioned that this was the second time that I had tried a carrot cocktail with the first being Trina's Starlite Lounge's\nLeft Turn at Alburquerque\n. Once prepared it shared a lemon and vegetal aroma. The sip displayed lemon and orange notes along with a thick mouthfeel, and the swallow was a bit more complex with juniper and earthy bitter rootiness with a dry clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lKDZcYk8iX1-dvYcTAy3de99-Nh1Wt7cj79UBvHye9bjrGjn7B6y9UVRRDPMKo0TP8TRkjTUj7R5MFaZ5bSC2dS_chxFDjsrvMMTQnsXIFF_yJKoFibse_88m5hjRCWxE0HzIAwMNWhz/s320/billmurray1277.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lKDZcYk8iX1-dvYcTAy3de99-Nh1Wt7cj79UBvHye9bjrGjn7B6y9UVRRDPMKo0TP8TRkjTUj7R5MFaZ5bSC2dS_chxFDjsrvMMTQnsXIFF_yJKoFibse_88m5hjRCWxE0HzIAwMNWhz/s800/billmurray1277.jpg", "comment_count": 0 }, { "title": "cool rummings", "url": "https://cocktailvirgin.blogspot.com/2015/11/cool-rummings.html", "published": "2015-11-26T08:30:00.000-05:00", "updated": "2017-07-04T09:56:06.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Jonathan Jones", "source": "Revel Room", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "madeira", "pineapple juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Denizen Aged White Rum", "1 oz Madeira (Blandy's 5 Year Verdelho)", "3/4 oz Lime Juice (1/2 oz due to using a drier Madeira)", "1/2 oz Cinnamon Syrup (BG Reynolds)", "1 dash Angostura Bitters", "1 pinch Sea Salt", "2 x 1 inch pieces Pineapple (3/4 oz Pineapple Juice)" ], "instructions": "Shake with ice and strain into an old fashioned glass. Garnish with a cinnamon stick and a pineapple leaf.", "body_text": "1 oz Denizen Aged White Rum\n1 oz Madeira (Blandy's 5 Year Verdelho)\n3/4 oz Lime Juice (1/2 oz due to using a drier Madeira)\n1/2 oz Cinnamon Syrup (BG Reynolds)\n1 dash Angostura Bitters\n1 pinch Sea Salt\n2 x 1 inch pieces Pineapple (3/4 oz Pineapple Juice)\nShake with ice and strain into an old fashioned glass. Garnish with a cinnamon stick and a pineapple leaf.\nTwo Tuesdays ago, I turned to a recipe that I had spotted in\nImbibe Magazine\n's online supplements; the drink was Jonathan Jones' Cool Rummings that he created at the Revel Room in Chicago. I had to adapt the recipe slightly since the generic call for \"Madeira\" is probably a Rainwater variety that does not use one of the\nfour noble grapes\n, and my call for the semi-dry Verdelho would have made the drink a bit too tart with that much lime juice as compared to cinnamon syrup.\nThe Cool Rummings began with a cinnamon aroma that transitioned into a lime and pineapple sip. Next, the swallow shared rum, grape, cinnamon, and allspice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC54t6RY3tVX7qEzCWsupoDSZPqEXc-v1YeUQKX8uZSLoLSTum87mAyQNbY3AVyDc64QRMU9zRKKIRxYwj0a5oDTeVtm5EdLBQy8g-uE-WuLNb9NZ-8A-gDvUMcC8zQzRCkg0QjPFGqJm/s320/coolrumming1280.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC54t6RY3tVX7qEzCWsupoDSZPqEXc-v1YeUQKX8uZSLoLSTum87mAyQNbY3AVyDc64QRMU9zRKKIRxYwj0a5oDTeVtm5EdLBQy8g-uE-WuLNb9NZ-8A-gDvUMcC8zQzRCkg0QjPFGqJm/s800/coolrumming1280.jpg", "comment_count": 2 }, { "title": "hilliard", "url": "https://cocktailvirgin.blogspot.com/2015/11/hilliard.html", "published": "2015-11-27T08:30:00.000-05:00", "updated": "2017-07-04T09:55:38.970-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "scotch", "sloe gin", "vermouth (dry)" ], "ingredients": [ "2/3 Scotch (1 1/2 oz Buchanan's 12 Year)", "2 dash Sloe Gin (3/4 oz Atxa Patxaran)", "2 dash Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Orange Bitters (2 dash Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (1 1/2 oz Buchanan's 12 Year)\n2 dash Sloe Gin (3/4 oz Atxa Patxaran)\n2 dash Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Orange Bitters (2 dash Regan's)\nStir with ice and strain into a cocktail glass.\nAfter the Cool Rummings, I turned to something a bit more nightcappish that I spotted in\nPioneers of Mixing at Elite Bars: 1903-1933\ncalled the Hilliard. There was no hint of whom the drink was named after but the most famous Hilliard would be the circa 1600 painter Nicholas Hilliard who crafted miniature paintings of the British and Scottish royalty. Instead of sloe gin proper, I used the sloe berry-infused Patxaran for the added anise notes shifted the recipe in my mind towards that of the\nSavoy Cocktail Book\n's Modern #2 (sloe gin, Scotch, grenadine, absinthe, orange bitters).\nThe Hilliard gave forth a plum, coffee, and smoke aroma. The Scotch's malt came through on the sip along with dark rich fruit notes, and the swallow showcased the smokiness of the whisky and more sloe's plum flavors with an orange and hints of anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYpMKec_Do_o8vIO5cKJW3o6g4GYW11p4EnAhmLoAnJ0w0BhQm3Gi3UGmE1ATyySI7_oUJNo1Zs23YnDlPS9DZcp4AnPMqW1nUzLxneLB9Mqn-VYkJky98YF3OdoQ4lYhKk3voVlC0qJe/s320/hilliard1283.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYpMKec_Do_o8vIO5cKJW3o6g4GYW11p4EnAhmLoAnJ0w0BhQm3Gi3UGmE1ATyySI7_oUJNo1Zs23YnDlPS9DZcp4AnPMqW1nUzLxneLB9Mqn-VYkJky98YF3OdoQ4lYhKk3voVlC0qJe/s800/hilliard1283.jpg", "comment_count": 0 }, { "title": "pantomime", "url": "https://cocktailvirgin.blogspot.com/2015/11/pantomime.html", "published": "2015-11-28T08:30:00.000-05:00", "updated": "2017-07-04T09:55:09.768-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "egg white", "grenadine", "orgeat", "vermouth (dry)" ], "ingredients": [ "2/3 jigger Dry Vermouth (2 1/4 oz Noilly Prat)", "1 dash Orgeat (3/8 oz)", "1 dash Grenadine (3/8 oz)", "1/2 Egg White (1 full Egg White)" ], "instructions": "Shake once without ice and once with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.", "body_text": "2/3 jigger Dry Vermouth (2 1/4 oz Noilly Prat)\n1 dash Orgeat (3/8 oz)\n1 dash Grenadine (3/8 oz)\n1/2 Egg White (1 full Egg White)\nShake once without ice and once with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.\nThe post-shift drink two Thursdays ago was the Pantomime from Boothby's 1934\nWorld Drinks & How to Mix Them\n. The recipe was quite curious for it was a low alcohol egg drinks that featured dry vermouth; moreover, I was also intrigued by the tropical elements of orgeat, grenadine, and nutmeg in the mix. Once built, the Pantomime offered nutmeg over nutty orgeat aromas. Next, a creamy and rich sip shared hints of pomegranate, and the swallow was a mix of nutty and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BUtOModFZ3yC1weTQDbM2wiygSRVnrZ-XsyLqdQjQRpU8KHCVV2AFwkN2111A8iNGC2-EnmkshsDgFYcuojicGD5LWdihTCSzuadoZ2RFfZj2abbdTJg9uptMWlOgC_OdaCfVkRp7T1A/s320/pantomime1285.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BUtOModFZ3yC1weTQDbM2wiygSRVnrZ-XsyLqdQjQRpU8KHCVV2AFwkN2111A8iNGC2-EnmkshsDgFYcuojicGD5LWdihTCSzuadoZ2RFfZj2abbdTJg9uptMWlOgC_OdaCfVkRp7T1A/s800/pantomime1285.jpg", "comment_count": 0 }, { "title": "velvet club", "url": "https://cocktailvirgin.blogspot.com/2015/11/velvet-club.html", "published": "2015-11-29T09:00:00.000-05:00", "updated": "2017-07-04T09:54:42.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jane Danger", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "champagne", "cognac", "creme de cacao", "lillet" ], "ingredients": [ "1 oz Hine VSOP Cognac (Foret VSOP)", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Marie Brizard White Crème de Cacao" ], "instructions": "Stir with ice and strain into a coupe glass. Top with 1 oz Champagne (Gruet Blanc de Blanc).", "body_text": "1 oz Hine VSOP Cognac (Foret VSOP)\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Marie Brizard White Crème de Cacao\nStir with ice and strain into a coupe glass. Top with 1 oz Champagne (Gruet Blanc de Blanc).\nTwo Fridays ago, I reached for the\nPDT Cocktail Book\nfor some nightcap inspiration. There, I spied Jane Danger's 2008-vintage Velvet Club that riffed on the 1937 Velvet Glove from the\nCafé Royal Cocktail Book\nby switching around the proportions and adding a splash of Champagne. To me, it appeared like a brandy-for-gin\n20th Century\nfrom that same 1937 cocktail book but with crisp sparkling wine in place of the lemon juice.\nThe Velvet Club began with a white wine aroma that led into a carbonated wine sip from the sparkling wine and Cocchi Americano. The swallow was a bit more complex with rich brandy and chocolate notes. Overall, the sparkling wine was not as crisp to give the drink the same degree of backbone as in the 20th Century, but the Velvet Club was rather elegant in its own right.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GYJvAPh2JjbKeXvxY4feKuj2tKb9HQoL80mMAH8CSBPJm0KSnGEwBpFk1Y9Ks68F8ivLacuX8m4hbxxTWSIb3GE4YT80MFPU0rAoj9Un8NmuR_TKr1OdNFr_8POqEwLCgHbNlamVWc-S/s320/velvet1286.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GYJvAPh2JjbKeXvxY4feKuj2tKb9HQoL80mMAH8CSBPJm0KSnGEwBpFk1Y9Ks68F8ivLacuX8m4hbxxTWSIb3GE4YT80MFPU0rAoj9Un8NmuR_TKr1OdNFr_8POqEwLCgHbNlamVWc-S/s800/velvet1286.jpg", "comment_count": 1 }, { "title": "coola culla don", "url": "https://cocktailvirgin.blogspot.com/2015/11/coola-culla-don.html", "published": "2015-11-30T09:00:00.000-05:00", "updated": "2017-07-04T09:54:05.376-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Don the Beachcomber", "source": "Sippin' Safari", "year": 1937 }, "categories": [ "honey", "lime juice", "pimento dram", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Gold Puerto Rican Rum (Caliche)", "1/2 oz Lime Juice", "1/4 oz Cinnamon Syrup (BG Reynolds)", "1/4 oz Donn's Spices #2 (1/8 oz each vanilla syrup and allspice dram)", "1 tsp Cool Culla Mix (1/2 tsp each softened sweet butter and orange blossom honey)", "3 oz Crushed Ice" ], "instructions": "Blend briefly to mix, add ice, and blend again for 20 seconds. Strain.", "body_text": "1 1/2 oz Gold Puerto Rican Rum (Caliche)\n1/2 oz Lime Juice\n1/4 oz Cinnamon Syrup (BG Reynolds)\n1/4 oz Donn's Spices #2 (1/8 oz each vanilla syrup and allspice dram)\n1 tsp Cool Culla Mix (1/2 tsp each softened sweet butter and orange blossom honey)\n3 oz Crushed Ice\nBlend briefly to mix, add ice, and blend again for 20 seconds. Strain.\nTwo Saturdays ago, I began my post-shift drinks with a Tiki number from Beachbum Berry's\nSippin' Safari\n. The Coola Culla Don was created by Don the Beachcomber circa 1937 and the combination of butter, honey, cinnamon, vanilla, and allspice dram reminded me of the\nPearl Diver\n's Mix. Once prepared, it offered honey, cinnamon, and allspice aromas. Next, a rich creamy sip had honey balanced by lime notes, and the swallow offered the rum, allspice, cinnamon, and vanilla flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetN1LGhLL9_T06kTSqcqPWbSU9_jWiGq8Q6q7YvlLE7CBMyV5dYQ6PHYTrOOyw76mxVmuy9vdjTXcCYNBNgTUukhx48OJx01lfYLIwc4y264_GS985KKabilfZiGn2WkXJcGGmdZxGUp0/s320/coolaculla1288.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetN1LGhLL9_T06kTSqcqPWbSU9_jWiGq8Q6q7YvlLE7CBMyV5dYQ6PHYTrOOyw76mxVmuy9vdjTXcCYNBNgTUukhx48OJx01lfYLIwc4y264_GS985KKabilfZiGn2WkXJcGGmdZxGUp0/s800/coolaculla1288.jpg", "comment_count": 1 }, { "title": "silver", "url": "https://cocktailvirgin.blogspot.com/2015/12/silver.html", "published": "2015-12-01T09:00:00.000-05:00", "updated": "2017-07-04T09:53:40.186-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Boothby's World Drinks And How To Mix Them", "year": 1934 }, "categories": [ "bitters (orange)", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1/3 jigger Gin (1 1/2 oz Beefeater)", "1/3 jigger Dry Vermouth (1 1/2 oz Noilly Prat)", "3 dash Maraschino (1/4 oz Luxardo)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1/3 jigger Gin (1 1/2 oz Beefeater)\n1/3 jigger Dry Vermouth (1 1/2 oz Noilly Prat)\n3 dash Maraschino (1/4 oz Luxardo)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the Coola Culla Don, I wanted something a bit more old school as a final drink of the night. Therefore, I turned to Boothby's 1934\nBoothby's World Drinks And How To Mix Them\nand found the Silver which caught my eye as a dry (vermouth)\nMartinez\n. While the original Martinez recipe utilized\nBoker's Bitters\n, I often prefer to make them with orange bitters like in the Silver instead of aromatic ones like Angostura for I find that the extra fruit note helps to accentuate the Maraschino as well as bring out the orange peel notes in the vermouth and gin. Moreover, Boker's Bitters were heavy on the orange peel so this preference has some historical foundation.\nOnce prepared, the Silver greeted the nose with a lemon oil bouquet. Next, the sip was rather crisp with light white wine notes, and the swallow shared juniper and nutty Maraschino flavors with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJbOG0nkJpW-yoHR1GQjoVQqlQfl0SaZp4Y8VUhOjNUuqxRB6EjpC_bAPrYgn5z7p1T0xADJ5iJ1vS4TBen2_dD_aFMAxU0EBs0XxIdwflf1LQgLh-aaGQO7MT3FSFRukl2iTlhSZqdSR/s320/silver1289.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJbOG0nkJpW-yoHR1GQjoVQqlQfl0SaZp4Y8VUhOjNUuqxRB6EjpC_bAPrYgn5z7p1T0xADJ5iJ1vS4TBen2_dD_aFMAxU0EBs0XxIdwflf1LQgLh-aaGQO7MT3FSFRukl2iTlhSZqdSR/s800/silver1289.jpg", "comment_count": 0 }, { "title": "east india", "url": "https://cocktailvirgin.blogspot.com/2015/12/east-india.html", "published": "2015-12-02T09:00:00.000-05:00", "updated": "2017-07-04T09:51:58.268-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing in Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "curacao", "sherry", "swedish punsch" ], "ingredients": [ "3/4 jigger Sherry (2 oz Lustau Amontillado)", "1/4 jigger Swedish Punsch (3/4 oz Kronan)", "1 dash Curaçao (1/4 oz Pierre Ferrand Dry)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "3/4 jigger Sherry (2 oz Lustau Amontillado)\n1/4 jigger Swedish Punsch (3/4 oz Kronan)\n1 dash Curaçao (1/4 oz Pierre Ferrand Dry)\nStir with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Sundays ago, I pondered a drink called the East India that I spotted in\nPioneers of Mixing in Elite Bars: 1903-1933\n. It was curious for there is a better known\nEast India Cocktail\nfirst published in Harry Johnson's 1882\nBartenders' Manual\nthat is brandy, pineapple syrup, maraschino, curaçao, and bitters. Here, the only overlap was curaçao, but the combination of sherry and Swedish Punsch seemed rather intriguing despite the name overlap. Charles H. Baker wrote about the more famous\nEast India Cocktail\nin\nJigger, Beaker and Glass\nand mentioned that there was a second recipe under that name with dry vermouth, sherry, and orange bitters; swapping the punsch for the vermouth and curaçao for orange bitters here would yield something in that ball park.\nThis East India began with a lemon oil and grape aroma with hints of orange peel. Next, a slightly sweet grape sip led into dry nutty sherry, tea tannins, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil37heQtf-ptbDBFzDQy0NcipbdKqx65N-otCQdIkYVlrewOYo3h1QvJRKW3a1hr4CTwB_w5n-jxQAz2NRfut0bOFNqfb6GTGqTS5FWkacaY1Bcx0tJqI02m-QKhXd0M6p62mcThsmRska/s320/eastindia1293.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil37heQtf-ptbDBFzDQy0NcipbdKqx65N-otCQdIkYVlrewOYo3h1QvJRKW3a1hr4CTwB_w5n-jxQAz2NRfut0bOFNqfb6GTGqTS5FWkacaY1Bcx0tJqI02m-QKhXd0M6p62mcThsmRska/s800/eastindia1293.jpg", "comment_count": 0 }, { "title": "bela vista", "url": "https://cocktailvirgin.blogspot.com/2015/12/bela-vista.html", "published": "2015-12-03T13:15:00.000-05:00", "updated": "2017-07-04T09:51:29.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "amaro", "creme de banane", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1 oz Amaro Ramazzotti", "1/2 oz Giffard Banane du Bresil" ], "instructions": "Stir with ice and strain into a rocks glass with a big ice cube. Garnish with a cherry.", "body_text": "2 oz Old Overholt Rye\n1 oz Amaro Ramazzotti\n1/2 oz Giffard Banane du Bresil\nStir with ice and strain into a rocks glass with a big ice cube. Garnish with a cherry.\nTwo Mondays ago, I stopped into No. 9 Park for a drink when bartenders Ryan Lotz and Gregg Guertin were at the stick. When I scanned the menu, I was curious about the Bela Vista for I wanted to see how banana liqueur would work with another amaro after it did so well with Campari in the\nBanana Boulevardier\n. In the glass, the Bela Vista shared a banana and cherry aroma that later displayed darker rye notes. Next, the malty and caramel sip fell aside to rye and cola notes on the swallow and banana and orange on the finish. Moreover, as the ice melted, the banana began to take a larger role in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlxZMcXm9D0J7b8-PKEHuXTnSBvKlp4gadxqnplCGgLoMEN9Dytt9zGRA-21YdcMFdoofaW5Ozmz0Na8mldhMHItBso9H3a6K4-naS1eHvcm4-kGYK878chkLxrCR1s9ljh_Rfc265uHr/s320/belavista1295.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlxZMcXm9D0J7b8-PKEHuXTnSBvKlp4gadxqnplCGgLoMEN9Dytt9zGRA-21YdcMFdoofaW5Ozmz0Na8mldhMHItBso9H3a6K4-naS1eHvcm4-kGYK878chkLxrCR1s9ljh_Rfc265uHr/s800/belavista1295.jpg", "comment_count": 1 }, { "title": "double double", "url": "https://cocktailvirgin.blogspot.com/2015/12/double-double.html", "published": "2015-12-04T12:56:00.000-05:00", "updated": "2017-07-04T09:51:03.234-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Pip Hanson", "source": "Northstar Cocktails", "year": null }, "categories": [ "campari", "cynar", "gin", "punt e mes", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Campari", "1/2 oz Carpano Antica Sweet Vermouth (Dolin)", "1/2 oz Punt e Mes", "1/4 oz Cynar" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with an orange coin twist.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Campari\n1/2 oz Carpano Antica Sweet Vermouth (Dolin)\n1/2 oz Punt e Mes\n1/4 oz Cynar\nStir with ice and strain into a rocks glass. Garnish with an orange coin twist.\nTwo Tuesdays ago, I reached for my copy of\nNorthstar Cocktails\nto find a modern recipe as a nightcap. The one that caught my attention was Pip Hanson's Double Double that reminded me of Phil Ward's\nCornwall Negroni\nthat he created at Gary Regan's Cocktails in the Country 2005. The major differences between the two are that the Double Double has a touch more Campari and utilizes Cynar instead of a dash of orange bitters.\nThe Double Double started with orange oil and grape notes on the nose. Next, citrus-tinged grape on the sip led into juniper and bitter orange on the swallow with Cynar's funky bitter notes combined with Punt e Mes' more rounded bitter ones on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTketpjfsNtONFrHu5lU8BU-uTYVk_hNY1aUM5fm2_Ly5QBKUonMmigJmYa-Zg5czwPgs1o1OPPcc2XqCUMujL7hc8pDgd7bWVKRv83gnRKHuKtevdkw_jvSqMjuYT3ujNCTS7w0epkzSh/s320/doubledouble1296.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTketpjfsNtONFrHu5lU8BU-uTYVk_hNY1aUM5fm2_Ly5QBKUonMmigJmYa-Zg5czwPgs1o1OPPcc2XqCUMujL7hc8pDgd7bWVKRv83gnRKHuKtevdkw_jvSqMjuYT3ujNCTS7w0epkzSh/s800/doubledouble1296.jpg", "comment_count": 2 }, { "title": "tony vaughn", "url": "https://cocktailvirgin.blogspot.com/2015/12/tony-vaughn.html", "published": "2015-12-05T09:00:00.000-05:00", "updated": "2017-07-04T09:50:33.818-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Hotel Jaragua", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "rum (white)", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Rum Blanca (Denizen Aged White Rum)", "3 dash Benedictine (1/2 oz)", "2 dash Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Sweet Vermouth (1/2 oz Dolin)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Rum Blanca (Denizen Aged White Rum)\n3 dash Benedictine (1/2 oz)\n2 dash Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Sweet Vermouth (1/2 oz Dolin)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nWhen nightcap time came around two Wednesdays ago, I found myself flipping through the saucy pages of\nBottoms Up\nand happened upon the Tony Vaughn created at the Hotel Jaragua in Ciudad Trujillo, Dominican Republic. The combination of rum, vermouth, Benedictine, and bitters reminded me of Trina Starlite Lounge's similarly named\nTony Montana\n. Indeed, the Tony Vaughn appearing like a perfect vermouth rum\nPreakness\nalso sounded alluring.\nThe Tony Vaughn shared an orange oil aroma over that of the grape notes. The grape continued on into the sip and was followed by funky rum, chocolate, clove, mint, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJjpknvQ5SduhD7uonAn_fnxsCcZTlPtsGRrCRIcMha5LIwJmumjYhtEkJBPElsMQV1ucICzUpkf8FbhHTQv4vjk7kCPwLvJEw_oLeWRxS2UuH12aOuznY3fyB8gxYupatEA0MoM_IQRy/s320/tonyvaughn1299.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJjpknvQ5SduhD7uonAn_fnxsCcZTlPtsGRrCRIcMha5LIwJmumjYhtEkJBPElsMQV1ucICzUpkf8FbhHTQv4vjk7kCPwLvJEw_oLeWRxS2UuH12aOuznY3fyB8gxYupatEA0MoM_IQRy/s800/tonyvaughn1299.jpg", "comment_count": 0 }, { "title": "sailor's swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/12/sailors-swizzle.html", "published": "2015-12-06T09:00:00.000-05:00", "updated": "2017-07-04T09:50:06.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Erik Lorincz", "source": "American Bar in London", "year": 2012 }, "categories": [ "bitters (Angostura)", "lime juice", "pimento dram", "port (ruby)", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Bacardi Carto Oro Rum (Old Ipswich/Turkey Shore White Cap)", "2/3 oz Ruby Port (Taylor Fladgate)", "3/4 oz Lime Juice", "1/2 oz 2:1 Simple Syrup (3/4 oz 1:1 Simple)", "1/8 oz Allspice Dram (St. Elizabeth)" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a few dashes of Angostura Bitters and lime zest strings (spent half lime shell and mint).", "body_text": "1 1/2 oz Bacardi Carto Oro Rum (Old Ipswich/Turkey Shore White Cap)\n2/3 oz Ruby Port (Taylor Fladgate)\n3/4 oz Lime Juice\n1/2 oz 2:1 Simple Syrup (3/4 oz 1:1 Simple)\n1/8 oz Allspice Dram (St. Elizabeth)\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a few dashes of Angostura Bitters and lime zest strings (spent half lime shell and mint).\nTwo Thursdays ago, I was in the mood for something a bit more tropical, so I remembered that I had spotted an interesting yet classic-feeling Swizzle on\nDifford'sGuide\na few weeks ago. The drink was the Sailor's Swizzle crafted by Erik Lorincz of the American Bar in London circa 2012. Once built, it offered a mint, allspice, clove, and lime oil aroma. On the sip, crisp lime was balanced by sweet grape notes, and the swallow shared rum and allspice on the swallow that later gained Angostura's clove and cinnamon as the garnish integrated into the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7lOzx6xGihYtVV9KCsOGMxy8gpQy7zEZH3_vhrqJpjSyvyP4kaGaHsUgr-hL4kVOSA7Uh5Gg3S8B7UUYX4lsw-KA0No7z6whutgc_XL_7oQVAybzuMmRd5QGR3H287SDM8YVSE2yjT42/s320/sailorsswiz1300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7lOzx6xGihYtVV9KCsOGMxy8gpQy7zEZH3_vhrqJpjSyvyP4kaGaHsUgr-hL4kVOSA7Uh5Gg3S8B7UUYX4lsw-KA0No7z6whutgc_XL_7oQVAybzuMmRd5QGR3H287SDM8YVSE2yjT42/s800/sailorsswiz1300.jpg", "comment_count": 0 }, { "title": "treaty of paris", "url": "https://cocktailvirgin.blogspot.com/2015/12/treaty-of-paris.html", "published": "2015-12-07T09:00:00.000-05:00", "updated": "2017-07-04T09:49:39.566-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Griffin Lawler", "source": "Café on the Green at the Four Seasons in Dallas", "year": null }, "categories": [ "champagne", "cognac", "egg white", "lemon juice", "tea" ], "ingredients": [ "1 1/2 oz Courvoisier VSOP Cognac (Foret VSOP)", "1 1/4 oz Earl Grey Tea Syrup (1:1)", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice. Strain into a coupe glass containing 2 oz champagne (Gruet Blanc de Blanc) and garnish with finely ground Earl Grey tea leaves.", "body_text": "1 1/2 oz Courvoisier VSOP Cognac (Foret VSOP)\n1 1/4 oz Earl Grey Tea Syrup (1:1)\n3/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice. Strain into a coupe glass containing 2 oz champagne (Gruet Blanc de Blanc) and garnish with finely ground Earl Grey tea leaves.\nAfter the Sailor's Swizzle, I decided to end the night with a recipe that I had spotted in\nImbibe\nby Griffin Lawler of Café on the Green at the Four Seasons in Dallas. His treaty of Paris with the Earl Grey tea elements, lemon, and egg white reminded me of Audrey Saunders'\nEarl Grey MarTEAni\n. Here, besides having a brandy instead of gin base, the tea was in a syrup instead of an infusion and the drink was lightened with sparkling wine.\nThe Treaty of Paris began with a bergamot orange aroma with wine notes poking through the egg white froth. Next, a creamy carbonated sip displayed lemon and white wine flavors, and the swallow offered brandy, tea, and orange peel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsqp8kL5kS2Mn3LGa96JFMmI84AUBqRGF-kglekYvs4a67hWugAr7ayMcwvrnI8cjj5U0iXsbQcZ4WJqL-QyL-vXnqXY8bAIhEkDDjzQQgcQEJEQGhIRbmqAbeqbhP5fIjeJABqNWYgH1/s320/treatyparis1302.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsqp8kL5kS2Mn3LGa96JFMmI84AUBqRGF-kglekYvs4a67hWugAr7ayMcwvrnI8cjj5U0iXsbQcZ4WJqL-QyL-vXnqXY8bAIhEkDDjzQQgcQEJEQGhIRbmqAbeqbhP5fIjeJABqNWYgH1/s800/treatyparis1302.jpg", "comment_count": 0 }, { "title": "inna di yard", "url": "https://cocktailvirgin.blogspot.com/2015/12/inna-di-yard.html", "published": "2015-12-08T09:00:00.000-05:00", "updated": "2017-07-04T09:49:12.975-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Michael Mas", "source": "Experimental Cocktail Club", "year": null }, "categories": [ "bitters (orange)", "lime juice", "orgeat", "rum (white)", "suze" ], "ingredients": [ "1 oz Salers Gentian Liqueur", "1/2 oz Wray & Nephew Rum", "1 oz Orgeat", "1 oz Lime Juice", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a rocks glass containing fresh ice cubes. Garnish with a large lime twist.", "body_text": "1 oz Salers Gentian Liqueur\n1/2 oz Wray & Nephew Rum\n1 oz Orgeat\n1 oz Lime Juice\n2 dash Orange Bitters (Regan's)\nShake with ice and strain into a rocks glass containing fresh ice cubes. Garnish with a large lime twist.\nTwo Fridays ago, I turned to my copy of the newly released\nExperimental Cocktail Club\nand became interested in a weird Mai Tai-looking recipe called Inna Di Yard. The drink was crafted by Michael Mas of E.C.C. in Paris when he took a trip to St. Petersburg and he and his Russian friend tried to make\nTrinidad Sours\n. They decided to get creative when they realized that Angostura Bitters were too expensive in Russia, so they opted for Salers liqueur instead. The end result reminded me also of the\nFrog Splash\nwith different rum, the addition of bitters, and slightly different measurements.\nThe Inna Di Yard offered a lime and nutty aroma. Next, crisp lime balanced by orgeat's richness on the sip led into funky rum on the swallow being complemented by gentian earthiness and orgeat nuttiness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLfkPyUhkqenv0viWZbvfsnk3pmchJFFZ9LQip1M6DR145zTmn31aLDKuNeSENDZjXNNG45nE-ivAQinu2YZmefLMKiJ4MpFNqSZpPZva-2ZWL91LT61-HMvQ2HQA3x1nT9PjW3pKzn_Q/s320/innadiyard1305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLfkPyUhkqenv0viWZbvfsnk3pmchJFFZ9LQip1M6DR145zTmn31aLDKuNeSENDZjXNNG45nE-ivAQinu2YZmefLMKiJ4MpFNqSZpPZva-2ZWL91LT61-HMvQ2HQA3x1nT9PjW3pKzn_Q/s800/innadiyard1305.jpg", "comment_count": 0 }, { "title": "the eagle's throne", "url": "https://cocktailvirgin.blogspot.com/2015/12/the-eagles-throne.html", "published": "2015-12-09T15:37:00.001-05:00", "updated": "2017-07-04T09:46:39.564-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jourdan Gomez", "source": "Northstar Cocktails", "year": null }, "categories": [ "amaro nonino", "applejack", "bitters (orange)", "cynar", "mezcal", "punt e mes", "tequila" ], "ingredients": [ "1 oz Laird's Applejack", "1 light oz Cynar", "3/4 oz Punt e Mes", "1/2 oz Don Julio Añejo Tequila (Espolon Reposado)", "1/4 oz Amaro Nonino (Averna)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail coupe pre-rinsed with Sombra Mezcal (Montelobos). Garnish with grapefruit twist oil.", "body_text": "1 oz Laird's Applejack\n1 light oz Cynar\n3/4 oz Punt e Mes\n1/2 oz Don Julio Añejo Tequila (Espolon Reposado)\n1/4 oz Amaro Nonino (Averna)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail coupe pre-rinsed with Sombra Mezcal (Montelobos). Garnish with grapefruit twist oil.\nFor a nightcap two Saturdays ago, I turned to\nNorthstar Cocktails\nwhere I spotted the Eagle's Throne by Jourdan Gomez. With apple, bitter notes, and hints of smoke and agave, I was definitely intrigued. Once prepared, the Eagle's Throne offered grapefruit and smoke notes to the nose. Caramel and grape on the sip led into apple, agave, and funky bitter on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAysBiMqKlwcr8dFWaMgLG5M4UW0dekFBdBlFk7jCQt1xp1xFIWJ-zWSHmZlVo6Px2EvlSeBTvnr4vY9HXjlKXBqVdixG5rQeqoWO4twJFaOn0GMXldnpv9m2hDQqDIN5MOSJP-MOIylZn/s320/eaglesthrone1309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAysBiMqKlwcr8dFWaMgLG5M4UW0dekFBdBlFk7jCQt1xp1xFIWJ-zWSHmZlVo6Px2EvlSeBTvnr4vY9HXjlKXBqVdixG5rQeqoWO4twJFaOn0GMXldnpv9m2hDQqDIN5MOSJP-MOIylZn/s800/eaglesthrone1309.jpg", "comment_count": 2 }, { "title": "permanent holiday", "url": "https://cocktailvirgin.blogspot.com/2015/12/permanent-holiday.html", "published": "2015-12-10T13:00:00.001-05:00", "updated": "2017-07-04T09:46:08.554-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Trey Jenkins", "source": "Imbibe Magazine", "year": null }, "categories": [ "averna", "grapefruit juice", "licor 43", "lime juice", "passion fruit syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Four Roses Yellow)", "1 oz Averna", "1/2 oz Licor 43", "1 oz Grapefruit Juice (Ruby Red)", "1/2 oz Lime Juice", "1/2 oz Passion Fruit Syrup" ], "instructions": "Shake with ice and strain into a Tiki mug or tall glass. Fill with crushed ice and garnish with a grapefruit twist, mint, and a paper umbrella.", "body_text": "1 oz Bourbon (Four Roses Yellow)\n1 oz Averna\n1/2 oz Licor 43\n1 oz Grapefruit Juice (Ruby Red)\n1/2 oz Lime Juice\n1/2 oz Passion Fruit Syrup\nShake with ice and strain into a Tiki mug or tall glass. Fill with crushed ice and garnish with a grapefruit twist, mint, and a paper umbrella.\nTwo Sundays ago, I was in a Tiki mood when my post-shift nightcap at home rolled around. Therefore, I decided that it was time to make a drink that I had spotted in September's\nImbibe Magazine\nfrom Trey Jenkins of Isla in Austin. His fall-inspired Tiki drink was dubbed the Permanent Holiday, and the thought of utilizing my dusty bottle of Licor 43 to generate some vanilla and additional citrus notes seemed intriguing. Once built, it shared grapefruit and mint aromas from the garnishes. Next, the sip was rather citrussy with grapefruit and lime and hints of passion fruit. Finally on the swallow, the Bourbon mixed with the Averna and Licor 43 herbal notes, and the drink rounded off with vanilla and passion fruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7AhDADzB1J1xBSFMqfEVZhYKBOS9M8G0cpROiU3r1HMpKJvvXtAI8WEmrwWMBS-titD4Sq-brgGtAgd8-NhYvpzzSZTw4KYyXY9Y0mcy-peQx-Yops0Ikul1vCVlW8ReM9fDpLhY7600/s320/permholiday1311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7AhDADzB1J1xBSFMqfEVZhYKBOS9M8G0cpROiU3r1HMpKJvvXtAI8WEmrwWMBS-titD4Sq-brgGtAgd8-NhYvpzzSZTw4KYyXY9Y0mcy-peQx-Yops0Ikul1vCVlW8ReM9fDpLhY7600/s800/permholiday1311.jpg", "comment_count": 1 }, { "title": "commercial free", "url": "https://cocktailvirgin.blogspot.com/2015/12/commercial-free.html", "published": "2015-12-11T09:00:00.000-05:00", "updated": "2017-07-04T09:45:34.234-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "cynar", "falernum", "grapefruit juice", "rum" ], "ingredients": [ "3/4 oz Old Monk Rum", "3/4 oz Cynar", "3/4 oz Velvet Falernum", "3/4 oz Grapefruit Juice" ], "instructions": "Shake with ice and strain into a single old fashioned glass.", "body_text": "3/4 oz Old Monk Rum\n3/4 oz Cynar\n3/4 oz Velvet Falernum\n3/4 oz Grapefruit Juice\nShake with ice and strain into a single old fashioned glass.\nTwo Mondays ago on the way home from a Hennessy event, I decided to stop into Trina's Starlite Lounge for a drink. The menu item I asked bartender Tony Iamunno to make, the Commercial Free, was one of his own creations; I did inquire even though the name and the ingredient mix had his signature on it. In the glass, the Commercial Free shared a molasses-caramel aroma with funky herbal undertones on the nose. The caramel continued on into the sip where it was joined by the grapefruit notes. Lastly, the swallow gave forth dark rum and funky bitter flavors with a clove finish. Overall, the drink was a touch on the sweet side so perhaps some of the grapefruit juice could be split with some lime juice to give a crisper balance, but the combination of Old Monk Rum and Cynar was rather delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0GzmqmvPVstnd9iZWJLUiN75MpnN1uepr5Gds_VJruomoJLfkT3ncMaoUeJKEmR151Sw3kMjwUqzVN4Af2tryavz1cW3-eGGHx7wak-j7E6kMUV48efH5eHbC97nBOjEzZpVQOaasPu8/s320/commercialfree1314.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0GzmqmvPVstnd9iZWJLUiN75MpnN1uepr5Gds_VJruomoJLfkT3ncMaoUeJKEmR151Sw3kMjwUqzVN4Af2tryavz1cW3-eGGHx7wak-j7E6kMUV48efH5eHbC97nBOjEzZpVQOaasPu8/s800/commercialfree1314.jpg", "comment_count": 0 }, { "title": "espresso bongo", "url": "https://cocktailvirgin.blogspot.com/2015/12/espresso-bongo.html", "published": "2015-12-12T09:00:00.000-05:00", "updated": "2017-07-04T09:45:04.353-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jeff \"Beachbum\" Berry", "source": "P.D.T. Cocktail Book", "year": 2010 }, "categories": [ "kahlua", "lime juice", "orange juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "2 oz Appleton Reserve Rum (Plantation Original Dark)", "1/2 oz Illy Espresso Liqueur (Galliano Ristretto)", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Orange Juice (Cara Cara)", "1/2 oz Passion Fruit Purée (Passion Fruit Syrup)", "1/2 oz Simple Syrup (omit, combined with above)" ], "instructions": "Shake with ice and pour into a Tiki mug.", "body_text": "2 oz Appleton Reserve Rum (Plantation Original Dark)\n1/2 oz Illy Espresso Liqueur (Galliano Ristretto)\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Orange Juice (Cara Cara)\n1/2 oz Passion Fruit Purée (Passion Fruit Syrup)\n1/2 oz Simple Syrup (omit, combined with above)\nShake with ice and pour into a Tiki mug.\nTwo Tuesdays ago, I spotted a Tiki gem in the\nP.D.T. Cocktail Book\ncalled the Espresso Bongo. Jeff \"Beachbum\" Berry created this one back in 2010, and he named it after a 1959 British Beatnik movie. Overall, it reminded me a gussied up\nMr. Bali Hai\nwith different citrus and the addition of passion fruit, and I figured that this recipe was perfect for breaking in the Tiki mug that Andrea bought at Smuggler's Cove (technically, she broke it in at the bar and bought the mug with the drink, but here for home use).\nWithout a garnish, the Espresso Bongo shared caramel and roast notes from the rum and coffee liqueurs. Next, the sip was rather tropical with passion fruit and orange notes being most identifiable, and the swallow offered dark rum, pineapple, and coffee flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbV8S9ABVrbKaWhsUN-p8727sSpth-HjqOriDjAI4Poya5Qe5S8I8EmC8sRr23ZAL8qYtDtLEs05qb8MH-MEm6Re60q4281YmCLMw5H0eWh63v240dI6DMLqmQmchZ6V2_ksFAjZfbvRFJ/s320/espressobongo1316.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbV8S9ABVrbKaWhsUN-p8727sSpth-HjqOriDjAI4Poya5Qe5S8I8EmC8sRr23ZAL8qYtDtLEs05qb8MH-MEm6Re60q4281YmCLMw5H0eWh63v240dI6DMLqmQmchZ6V2_ksFAjZfbvRFJ/s800/espressobongo1316.jpg", "comment_count": 0 }, { "title": "angophile", "url": "https://cocktailvirgin.blogspot.com/2015/12/angophile.html", "published": "2015-12-13T12:36:00.000-05:00", "updated": "2017-07-04T09:44:34.338-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Pip Hanson", "source": "Northstar Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "egg", "licor 43", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Knob Creek Bourbon (Four Roses Yellow)", "1 oz Angostura Bitters", "3/4 oz Licor 43", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail glass. I added freshly grated nutmeg as a garnish.", "body_text": "1 oz Knob Creek Bourbon (Four Roses Yellow)\n1 oz Angostura Bitters\n3/4 oz Licor 43\n1 Whole Egg\nShake once without ice and once with ice, and strain into a cocktail glass. I added freshly grated nutmeg as a garnish.\nTwo Wednesdays ago, I returned to the\nNorthstar Cocktails\nbook and found another reason to utilize my now less dusty bottle of Licor 43 after making the\nPermanent Holiday\na few days before. This one was the Angophile created by Pip Hanson that called for a full ounce of Angostura Bitters in a Flip format. Since Licor 43 brings a lot of vanilla notes to the table, I figured that it would be complement to the Angostura's spice. Once prepared, the Angophile shared a nutmeg aroma from the garnish and allspice from the bitters. Next, a creamy sip gave way to vanilla, cinnamon, allspice, and clove on the swallow. Overall, this was rather well balanced with the whiskey playing more of a backbone to the drink rather than a noticeable flavor element.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcS4oW1zHhuJgj5NM3MAaDkT8RPoz9vVIq6iP2ER2TAG-pbVC7ehUiI2TaaZl7AIHix6SaCB3PScwsDpa_o7qKlosTJ-1jgviWha_xsEvGoQrEIZQULh8vU5o4vqbqzTwm8HMnVWGd_ZOF/s320/angophile1318.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcS4oW1zHhuJgj5NM3MAaDkT8RPoz9vVIq6iP2ER2TAG-pbVC7ehUiI2TaaZl7AIHix6SaCB3PScwsDpa_o7qKlosTJ-1jgviWha_xsEvGoQrEIZQULh8vU5o4vqbqzTwm8HMnVWGd_ZOF/s800/angophile1318.jpg", "comment_count": 0 }, { "title": "hot buttered rum", "url": "https://cocktailvirgin.blogspot.com/2015/12/hot-buttered-rum.html", "published": "2015-12-14T15:53:00.001-05:00", "updated": "2018-07-24T12:13:53.675-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*hot", "malört", "rum", "sugar" ], "ingredients": [], "instructions": null, "body_text": "As the weather started to get colder here in Boston, one of the owners at Loyal Nine inquired if I had any hot cocktail ideas. Since we feature a lot of rum on the menu, I began to consider options like converting a drink into a hot one like the\nHot Zombie\nand\nSazerac Toddy\n. Instead, I proposed a classic route of Hot Buttered Rum that included both classic winter spices as well as the spice blend that appears in our house Piccalilli -- a British condiment spice blend based on Indian spices that made its way over to the American Colonies. While I will keep the house spice blend ingredients off the blog, I will share the rest of the technique and recipe.\nHot Buttered Rum Batter\n• 4 oz Cultured Butter\n• 8 oz Demerara (or Brown) Sugar\n• 1/2 tsp Cinnamon (powder)\n• 1/4 tsp Clove (powder)\n• 1/4 tsp Nutmeg (grated)\n• 1/4 tsp Allspice (powder)\nBlend the ingredients together using a paddle adapter on a bowl mixer. Let the spices infuse in the butter-sugar carrier overnight in the refrigerator. Keep this batter refrigerated between uses (although the cultured aspect will allow it to be kept at room temperature during service).\nNote: With the additional 6 spices, some are toasted and all 6 are not powderized. The spices are powderized in a blender using some of the sugar as a bulking agent to interact with the blender blades. Eventually all of the sugar is blended to a fine powder before mixing this spiced sugar with the butter. The measurements above were for the pilot batch and the production batch is four times the size yielding 3 pounds of batter.\nHot Buttered Rum\n• 1 1/2 oz Old Ipswich (Turkey Shore) Tavern Style Rum\n• 2 heaping tsp Batter\n• ~8 oz Boiling Water\nPreheat a small coffee cup with additional hot water. Dump the water, build the drink with part of the hot water, stir to mix, and top off with the rest of the water. Other spirits and liqueurs will work well here besides the aged rum.\nWith the classic spices, the drink would be delicious, but the additional spices round out the flavor and aroma and make for a good complement to our restaurant's food and spicing. For a spirit, I opted for a rich aged rum made here in state, namely\nOld Ipswich\n's Tavern Style Rum. During our staff holiday party a few days ago, I made chef one with the Bittermens Malört that we keep for him, and that was a big hit, so perhaps the Bäska Snaps one will hit the menu as an option. Also, many hot buttered rum batter recipes call for brown sugar; however, most brown sugar is purified white sugar that has been sprayed and dyed with molasses. Therefore, I opted for our high quality demerara sugar that adds a glorious rich molasses flavor to the drink without as much processing.\nUpdate:\nHot Buttered Malört is now a reality. It is an option in the Hot Buttered Rum menu item to drink like chef! Same preparation as above with 1 1/2 oz Bäska Snaps Malört filling in for the aged rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSjKviE1AXfUvGgB4s20_Py0armJmbjKNM9qJ3YArFi-5sFGBmtljL4kksIayukh3y6I_R0SSaUSOBIVQ5B4ds8uJG0tiX2jCmcWGiPKYwKQvZOZSvqXJO6r_p1IGb-j-j9Wyl5HG45Wd/s320/hotbutteredrum.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGFdHPAtOQdw8MXMT2GOpJzQsFH3cL0B950ABNPLKXVGf85EgVUgs_xpZQvaLFRZDvXPCcWBbHrgU-eTGVrm4js8nhtLjyjH2-JtzIrmxuuifI5axzcHXNTtXbFjj-Qc3Ds1YH0Opqw2F/s320/hotbuttermalort.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSjKviE1AXfUvGgB4s20_Py0armJmbjKNM9qJ3YArFi-5sFGBmtljL4kksIayukh3y6I_R0SSaUSOBIVQ5B4ds8uJG0tiX2jCmcWGiPKYwKQvZOZSvqXJO6r_p1IGb-j-j9Wyl5HG45Wd/s800/hotbutteredrum.jpg", "comment_count": 1 }, { "title": "sun", "url": "https://cocktailvirgin.blogspot.com/2015/12/sun.html", "published": "2015-12-15T08:00:00.000-05:00", "updated": "2017-07-04T09:42:39.556-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "bitters (aromatic)", "brandy", "curacao", "lemon juice", "maraschino", "pineapple syrup" ], "ingredients": [ "3/4 jigger Brandy (1 3/4 oz Foret VSOP)", "1 spoon Pineapple Syrup (1/4 oz)", "1 spoon Curaçao (1/4 oz Senior)", "2 dash Maraschino (1/4 oz Luxardo)", "1 dash Lemon Juice (1/2 oz)", "2 drop Bitters (1 dash Angostura)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "3/4 jigger Brandy (1 3/4 oz Foret VSOP)\n1 spoon Pineapple Syrup (1/4 oz)\n1 spoon Curaçao (1/4 oz Senior)\n2 dash Maraschino (1/4 oz Luxardo)\n1 dash Lemon Juice (1/2 oz)\n2 drop Bitters (1 dash Angostura)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Thursdays ago, I reached for Boothby's 1934\nWorld Drinks and How to Mix Them\nand found the Sun. I was intrigued for the recipe appeared like either an\nEast India House\nwith lemon juice or perhaps a Brandy\nCrusta\nwith pineapple syrup (but without the sugar rim). Once mixed, the Sun shared a lemon oil and brandy aroma with hints of fruitiness on the nose. Next, a crisp lemon and orange sip fell aside to brandy, nutty Maraschino, and bitters' spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEldswbSReJN6SVsKS-qA8XAcfAFltJ7xTWP7EiAyqsjJqIzfmMjP8hyphenhypheno2Dmisngl8jlHRmyRBK_YzNGYVj4vkI6SjNiiQn_L-YSXVOeGzUWptuYCURnV6VmdNY7Rp75YT5neG1hEhWEV1/s320/sun1320.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEldswbSReJN6SVsKS-qA8XAcfAFltJ7xTWP7EiAyqsjJqIzfmMjP8hyphenhypheno2Dmisngl8jlHRmyRBK_YzNGYVj4vkI6SjNiiQn_L-YSXVOeGzUWptuYCURnV6VmdNY7Rp75YT5neG1hEhWEV1/s800/sun1320.jpg", "comment_count": 2 }, { "title": "martica", "url": "https://cocktailvirgin.blogspot.com/2015/12/martica.html", "published": "2015-12-16T09:00:00.000-05:00", "updated": "2017-07-04T09:42:10.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2007 }, "categories": [ "bitters (Angostura)", "cognac", "maraschino", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Hine H Cognac (Foret VSOP)", "1 oz Appleton V/X Rum (Plantation Dark)", "3/4 oz Carpano Antica Sweet Vermouth (Dolin)", "1/4 oz Luxardo Maraschino Liqueur", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 oz Hine H Cognac (Foret VSOP)\n1 oz Appleton V/X Rum (Plantation Dark)\n3/4 oz Carpano Antica Sweet Vermouth (Dolin)\n1/4 oz Luxardo Maraschino Liqueur\n1 dash Angostura Bitters\nStir with ice and strain into a coupe glass.\nTwo Fridays ago, my need for a post-work nightcap found me flipping through the pages of the\nDeath & Co. Cocktail Book\nwhere I spotted a straight spirits Phil Ward recipe. Phil's Martica was his 2007 riff on a\nMartinez\nsubstituting brandy and rum for the Old Tom gin. Moreover, the structure also reminded me of a\nVieux Carré\nwith a swap of the liqueurs being one of the biggest flavor differences. There also seems to be a Chocolate Martica recipe out there where Phil substituted a healthy dose of Bittermens' Mole Bitters instead of the Angostura, but I went with the original in the book.\nThe Martica began with funky rum aromas joined by barrel-aged caramel notes on the nose. The caramel continued on into the sip along with grape and light cherry notes. And finally, the swallow shared rum funk, brandy roundness, and Maraschino nuttiness with a bitter and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcUKldY20A8cUl8_atKGg2Zr01FQtNzzTtyI9Co00zfp4MYuLgIekvkei_mwZ7909OaifTDQm9O5SD206o-e8LGUXnuw_Ei0EWjlhOZngB_YhZ02dnhLWxnyQZWSMH2g963mO4soKGa_P/s320/martica1322.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcUKldY20A8cUl8_atKGg2Zr01FQtNzzTtyI9Co00zfp4MYuLgIekvkei_mwZ7909OaifTDQm9O5SD206o-e8LGUXnuw_Ei0EWjlhOZngB_YhZ02dnhLWxnyQZWSMH2g963mO4soKGa_P/s800/martica1322.jpg", "comment_count": 0 }, { "title": "rain killer", "url": "https://cocktailvirgin.blogspot.com/2015/12/rain-killer.html", "published": "2015-12-16T14:00:00.000-05:00", "updated": "2017-07-04T09:41:38.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Bob Esmino", "source": "Sippin' Safari", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "orange juice", "pineapple juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz White Puerto Rican Rum (1 1/4 oz Don Q Cristal, 1/4 oz Vale d'Paul Agricole-style)", "1/2 oz Lime Juice", "1/2 oz Orange Juice (Cara Cara)", "1/2 oz Pineapple Juice", "1/2 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Blend with 4 oz crushed ice and pour into a glass (shake with ice, strain over crushed ice). Garnish with mint sprigs and a paper parasol.", "body_text": "1 1/2 oz White Puerto Rican Rum (1 1/4 oz Don Q Cristal, 1/4 oz Vale d'Paul Agricole-style)\n1/2 oz Lime Juice\n1/2 oz Orange Juice (Cara Cara)\n1/2 oz Pineapple Juice\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\nBlend with 4 oz crushed ice and pour into a glass (shake with ice, strain over crushed ice). Garnish with mint sprigs and a paper parasol.\nTwo Saturdays ago, my post-shift drink desires led me to Jeff Berry's\nSippin' Safari\n. There I was lured in by a rather simple recipe found in\nBob Esmino\n's notebook. With six ingredients, it is definitely not the simplest recipe, but for Tiki, none of the calls are for anything that cannot be found at most home bars. Overall, the Rain Killer is a Daiquiri base with orange and pineapple juice and some spice from Angostura Bitters in the mix. Once built, the mint garnish contributed greatly to the nose. The sip was rather tropical with orange, lime, and pineapple flavors, and the swallow offered rum, pineapple, and clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowwES6OBmphhqcHS6QKQxTqCs7LjXLPkrcmb9S5kDfCnx8uhP2RyJFwJmBzQB0QGU52S-uUUs63IsCmiEAj46jMdIKkoox_PUUbBH_qOx82hP1FZiVslYN71wiPhJtWcsqBOFiREHJc-k/s320/rainkiller1324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowwES6OBmphhqcHS6QKQxTqCs7LjXLPkrcmb9S5kDfCnx8uhP2RyJFwJmBzQB0QGU52S-uUUs63IsCmiEAj46jMdIKkoox_PUUbBH_qOx82hP1FZiVslYN71wiPhJtWcsqBOFiREHJc-k/s800/rainkiller1324.jpg", "comment_count": 2 }, { "title": "[santa rosa]", "url": "https://cocktailvirgin.blogspot.com/2015/12/santa-rosa.html", "published": "2015-12-17T09:00:00.001-05:00", "updated": "2024-08-12T11:44:34.082-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "ancho reyes", "bitters (Angostura)", "creme de cacao", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal", "1/2 oz Ancho Reyes", "1/4 oz Crème de Cacao", "1/4 oz Angostura Bitters" ], "instructions": "Stir with ice and strain into a single old fashioned glass. Garnish with orange twist oil.", "body_text": "1 1/2 oz Mezcal\n1/2 oz Ancho Reyes\n1/4 oz Crème de Cacao\n1/4 oz Angostura Bitters\nStir with ice and strain into a single old fashioned glass. Garnish with orange twist oil.\nTwo Mondays ago, Andrea and I paid a visit to bartender Sahil Mehta at Estragon. For a first cocktail, Andrea requested Sahil's drink of the day. Sahil described how he came up with the idea while thinking about Mexican mole sauce and he wanted to recreated the flavors using crème de cacao, Ancho Reyes, and Angostura Bitters for the chocolate, pepper, and cinnamon notes, respectively. For a name, I dubbed it the Santa Rosa after the convent in Puebla that one legend cites as the sauce's creation in the 16th century.\nThe Santa Rosa began with orange oil over smoke notes on the nose. The rich sip was followed by mezcal, pepper heat, and clove on the swallow with a smoke and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuMvq8kOahs9PtTkNrTD7ArG4zbygkKqYiseLtnhx4I4BxQl_qqQeu5dKawcGU8u2E__oGl7it3qd_ZgT0EPYa6sS63hxEs7jfBfNXwn-JKk1jy0OSXxId1D1mi-Jr9Cx5P0GZF2wyOVt/s320/santarosa1326.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuMvq8kOahs9PtTkNrTD7ArG4zbygkKqYiseLtnhx4I4BxQl_qqQeu5dKawcGU8u2E__oGl7it3qd_ZgT0EPYa6sS63hxEs7jfBfNXwn-JKk1jy0OSXxId1D1mi-Jr9Cx5P0GZF2wyOVt/s800/santarosa1326.jpg", "comment_count": 0 }, { "title": "[west of rome]", "url": "https://cocktailvirgin.blogspot.com/2015/12/west-of-rome.html", "published": "2015-12-18T08:00:00.000-05:00", "updated": "2017-07-04T09:40:43.513-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": "room temperature", "glassware": "wine glass", "technique": "build", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "*room temperature", "absinthe", "amaro", "sherry", "tequila" ], "ingredients": [ "1 oz Milagro Tequila", "1 oz Lustau Oloroso Sherry", "1 oz Zucca Rabarbaro Amaro", "1 oz Water" ], "instructions": "Build in a white wine glass pre-rinsed with absinthe. Stir briefly", "body_text": "1 oz Milagro Tequila\n1 oz Lustau Oloroso Sherry\n1 oz Zucca Rabarbaro Amaro\n1 oz Water\nBuild in a white wine glass pre-rinsed with absinthe. Stir briefly\nwithout ice\nto mix, and garnish with lemon twist oil. Note: this is a room temperature cocktail.\nThe libation that I started with at Estragon was one of bartender Sahil Mehta's previous drinks of the day. Sahil mentioned that when he was tinkering with the cocktail, it tasted better when it sat around and warmed up than when it was chilled; therefore, he skipped the ice part and added water to give a similar level of dilution. For a name, I dubbed this one West of Rome after a John Fante novel for it reminded me of one of my agave and absinthe room temperature drinks\nAsk the Dust\n.\nThe drink began with a lemon, anise, and minty aroma that later became more herbal from the Zucca. Next, grape dominated the sip and gave way to an agave and herbal swallow with hints of nuttiness and chocolate that ended with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ycp4BlPw_MZz382s210OTHGhRRNtHD8cO4SDolrkZGSB7QvnjGkkyf2Upb6SU0FGz1KwW60t09vl6hjgU6CwI0RpVIjJlHC90-3T68FJ2MD9Wfw3VpK-jQioRbPXvaOZEbjVeO2OFB8y/s320/westrome1328.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ycp4BlPw_MZz382s210OTHGhRRNtHD8cO4SDolrkZGSB7QvnjGkkyf2Upb6SU0FGz1KwW60t09vl6hjgU6CwI0RpVIjJlHC90-3T68FJ2MD9Wfw3VpK-jQioRbPXvaOZEbjVeO2OFB8y/s800/westrome1328.jpg", "comment_count": 0 }, { "title": "eureka", "url": "https://cocktailvirgin.blogspot.com/2015/12/eureka.html", "published": "2015-12-18T12:21:00.002-05:00", "updated": "2017-07-04T09:40:04.474-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "gin", "grenadine", "lemon juice", "orange juice" ], "ingredients": [ "2/3 jigger Gin (1 1/2 oz Bluecoat)", "1/3 jigger Grenadine (1/2 oz)", "2 dash Lemon Juice (1/2 oz)", "1 dash Orange Juice (1/4 oz Cara Cara)" ], "instructions": "Shake with ice (I added a wide orange twist with the ice) and strain into a cocktail glass.", "body_text": "2/3 jigger Gin (1 1/2 oz Bluecoat)\n1/3 jigger Grenadine (1/2 oz)\n2 dash Lemon Juice (1/2 oz)\n1 dash Orange Juice (1/4 oz Cara Cara)\nShake with ice (I added a wide orange twist with the ice) and strain into a cocktail glass.\nAfter returning home from Estragon, I was in the mood for a nightcap so I turned to Boothby's 1934\nWorld Drinks & How to Mix Them\n. There, I spotted the Eureka which appeared like a gin version of a\nWard Eight\n. Since I am at odds with the orange juice in a whiskey drink, I often tone down the orange juice and add orange bitters in that Boston classic; while orange juice and gin and not enemies as shown in the\nMonkey Gland\nand others, I still kept to this concept and shook the drink with an orange peel here instead of adding orange bitters.\nThe Eureka began with orange and lemon notes with hints of pine on the nose. Next, a crisp lemon, orange, and pomegranate sip gave way to gin botanicals supplemented with orange peel flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXg-NMXi_lCnvVPkovAJFaQxiX49Mk5fKNxpjqEsDJ-NlEZvsvyg4L6LgUIY2Y9dvI59MlsiBUjh2fCgIW5aRACt1iSHiulJJJC5uWv-90MVhNC4cAMIseOggrxC20HyvK05yKhvScskS/s320/eureka1330.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXg-NMXi_lCnvVPkovAJFaQxiX49Mk5fKNxpjqEsDJ-NlEZvsvyg4L6LgUIY2Y9dvI59MlsiBUjh2fCgIW5aRACt1iSHiulJJJC5uWv-90MVhNC4cAMIseOggrxC20HyvK05yKhvScskS/s800/eureka1330.jpg", "comment_count": 0 }, { "title": "sinister street", "url": "https://cocktailvirgin.blogspot.com/2015/12/sinister-street.html", "published": "2015-12-19T09:00:00.000-05:00", "updated": "2017-07-04T09:38:35.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rob Ficks", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro nonino", "benedictine", "bitters (Angostura)", "quinquina", "scotch" ], "ingredients": [ "1 1/2 oz Grant's Scotch", "3/4 oz Bonal Gentiane Quina", "1/2 oz Amaro Nonino", "1/4 oz Benedictine" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with 2 spritz Angostura Bitters.", "body_text": "1 1/2 oz Grant's Scotch\n3/4 oz Bonal Gentiane Quina\n1/2 oz Amaro Nonino\n1/4 oz Benedictine\nStir with ice and strain into a coupe glass. Garnish with 2 spritz Angostura Bitters.\nAfter wrapping up bartending a private party outside of Central Square two Tuesdays ago, I made my way over to Craigie on Main for a bit of unwinding. For a drink, I asked bartender Rob Ficks for the Sinister Street which was his creation; the combination of made me think of a more complex\nBobby Burns\nwhich seemed rather appropriate for the season and the time of night.\nThe Sinister Street began with dark aromas of clove and allspice from the bitters garnish. Next, malt, caramel, and grape mingled on the sip, and the swallow presented smoky whisky, bitter herbal, and gentian notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxF_9YrWtjA_oV7fvZDsy8AWjtz_l49pd5YNbEx9Khmvv4U0R-gi_NI3J4tQn2tKI7s9v7cks493JqxTtp5igPg8Zmh-XZsjfZgFk-33zC4xkMhyGgz6_4QeaTQ8Fkx3bsySYMjAA6rCO/s320/sinisterstreet1332.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxF_9YrWtjA_oV7fvZDsy8AWjtz_l49pd5YNbEx9Khmvv4U0R-gi_NI3J4tQn2tKI7s9v7cks493JqxTtp5igPg8Zmh-XZsjfZgFk-33zC4xkMhyGgz6_4QeaTQ8Fkx3bsySYMjAA6rCO/s800/sinisterstreet1332.jpg", "comment_count": 0 }, { "title": "bali bali", "url": "https://cocktailvirgin.blogspot.com/2015/12/bali-bali.html", "published": "2015-12-20T09:00:00.000-05:00", "updated": "2017-07-04T09:37:56.372-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Bali Ha'i at the Beach", "year": 1950 }, "categories": [ "cognac", "falernum", "gin", "lime juice", "orange juice", "passion fruit syrup", "pineapple juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "1 oz Light Virgin Island Rum (Caliche)", "1 oz Gin (Seagram's Dry)", "1 oz Cognac (Foret VSOP)", "1 oz Lime Juice", "1 oz Orange Juice", "1 oz Pineapple Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Falernum (Velvet)", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and pour into a tall glass (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint).", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n1 oz Light Virgin Island Rum (Caliche)\n1 oz Gin (Seagram's Dry)\n1 oz Cognac (Foret VSOP)\n1 oz Lime Juice\n1 oz Orange Juice\n1 oz Pineapple Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Falernum (Velvet)\n1/2 oz Simple Syrup\nShake with ice and pour into a tall glass (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint).\nAfter I got home two Tuesdays ago, I reached for Beachbum Berry's\nSippin' Safari\nsince I still had some lime juice left over from the private holiday party that I had bartended. It also gave me a good excuse to give my new-to-me Tiki mug a maiden voyage after buying it at a local antiques mart a few days before. The drink that called out to me was the Bali Bali created at the Bali Ha'i at the Beach in New Orleans circa 1950s. Interestingly, there is a\nBali Bali\npublished in the 1940 cocktail book\nThe How and When\nthat has some overlaps with its rum, lime, passion fruit, and sugar. Moreover, the 1950s Bali Bali shares the trio of rum, gin, and brandy that was previously seen in the\nFog Cutter\n.\nThis Bali Bali began with passion fruit notes supplemented by mint aromas from the garnish I added. Next, lime, passion fruit, and a hint of pineapple filled the sip at first before it later gained more orange juice flavor. And finally, the swallow broadcasted funky dark rum, tropical notes from the passion fruit and pineapple, and spice from the juniper and clove elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1d3Vt5mMXmoAlL-BHYLjRFjWaCVvYR24rcq3xDE8OpGBT3W4ZQdjToW60FKtf-G9QQj07xXNqe7vM2cH5kwiZuK7kbxRKPa2asyVRP3gGZsu9Ogvac7cS0UdpapMYH0veLVBTKV55NzeO/s320/balibali1333.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1d3Vt5mMXmoAlL-BHYLjRFjWaCVvYR24rcq3xDE8OpGBT3W4ZQdjToW60FKtf-G9QQj07xXNqe7vM2cH5kwiZuK7kbxRKPa2asyVRP3gGZsu9Ogvac7cS0UdpapMYH0veLVBTKV55NzeO/s800/balibali1333.jpg", "comment_count": 2 }, { "title": "vesper", "url": "https://cocktailvirgin.blogspot.com/2015/12/vesper.html", "published": "2015-12-20T13:05:00.002-05:00", "updated": "2017-07-04T09:37:06.709-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "gin", "lillet", "vodka" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CIV) was picked by Dagreb of the\nNihil Utopia\nblog. The theme he chose was \"Forgiving Cocktails,\" and he elaborated on the concept with his description of, \"It could be the antithesis of a drink so delicately structured that even 1/8 oz too much or too little of an ingredient causes a trainwreck. I'm not suggesting all out free-pouring but perhaps you've come across a recipe that can roll with the punches of an over/under pour now and again. Perhaps you're at a ballroom or a hotel and the unenthusiastic and/or fresh-faced (bar) staff doesn't inspire confidence. They may not know Campari from calamari but if you want a cocktail what do you do? Order something that can't go too wrong. A Manhattan? Perhaps a Negroni?... This idea of forgiving cocktails first began for me when one night I swapped the 'bottom shelf' for the 'top middle shelf' and was delighted by the results. It wasn't exactly the same but it was delicious none the less! The idea continued with other drinks that welcomed whichever brand I was pouring... Whatever it may be find or invent a drink you feel is a forgiving cocktail and share the results.\"\nWhile looking up another cocktail that utilized gin and Lillet, I was reminded of the Vesper. The Vesper is one of the drinks in the world that confuses me to no end. The initial time I took an order for one at my first professional bar, I could not remember whether there was more gin or more vodka, so I made it equal parts. Then I learned the drink recipe via the illogical idea that there is only a small amount of vodka to weaken the flavors of the botanicals in the gin. I could see a vodka lover preferring 3 parts vodka to a single part of gin to make something as boldly flavor as say Plymouth out of Beefeater, but could any one detect gin diluted by 25%? Well, that part is symbolic for the Vesper is named after a double agent in Ian Fleming's\nCasino Royale\nand appearing British with a secret Russian ingredient in the mix is kind of crafty in a literary way. The Kina Lillet part is intriguing to me since today's Lillet or Cocchi Americano is rather light on the quinine, and I do not see many people getting excited about a gin-Lillet Martini such as the Richmond Cocktail. However, throw vodka into that with even less flavor and people request it with glee? And request it shaken? I have told guests that I will trust an author's take on mixology when an author will take my advice on how he should develop his book's plot. In the remake of the\nCasino Royale\nmovie, James Bond is agitated about losing at the gambling table and his drink request is particular, but I see his shaken aspect as a sign of frustration instead of wanting a smooth cocktail like it should be. The more I thought about the cocktail and my opinions on it, the more I realized that I had never had more than a straw-taste of ones with Cocchi Americano and one with Kina l'Avion d'Or and that I ought to sink into my own glassful to contemplate it.\nVesper\n\"Three measures of Gordon's [gin], one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel.\"\n• 1 1/2 oz Death's Door Gin\n• 1/2 oz Barr Hill Vodka\n• 1/4 oz Cocchi Americano\nStir with ice and garnish with a lemon twist.\nThe Vesper fulfills that idea of \"forgiving cocktails\" since the exact ratios are not incredibly important and probably an equal parts drink would be delightful (albeit a hint sweeter and more citrus-wine flavored). Or perhaps fitting it to the Drink bar's 2:1/2:1/2 formula? That would probably taste about the same as the literary recipe. And then there are the ingredients. Kina Lillet is defunct and few quinquinas of that style have a crisp quinine signature to them, so using Lillet Blanc, Cocchi Americano, or Kina l'Avion d'Or are all punts. Is Gordon's gin the same now as it was then? Here, I opted for the quirky Death's Door gin with its minimalist botanical blend and grain-forward distillate. And what about the vodka? Was it as clean then as it is today with its hyper-marketed dozen distillations and ultra-premium multiple filtration steps? Moreover, what about the proof dropping over the years to the point that most gins and vodkas are only 80? Instead of worrying about that, I went for a more flavorful vodka from Caledonia Spirits that distills fermented honey to donate earthy and floral components. True, I killed the British and Russian symbolism by using solely American products (save for the aromatized wine component that is), but I was after flavor considerations to make this mix more appealing to my palate. Surely most non-literary and non-movie buff drinkers would forgive my changes and perhaps some of my opinions? Maybe not, but it is the weekend before Mixology Monday and my deadline convinces me that I am rather forgiven.\nAt least I should be forgiven for giving this cocktail a whirl for once and for taking a photo utilizing an elegant piece of glassware from around the time the\nCasino Royale\nbook was written. Once prepared, my Vesper shared lemon, floral, and juniper aromas. Next, honey, bready, and white wine notes filled the sip, and the swallow gave forth juniper from the gin and citrus peel from the Cocchi Americano and the gin's coriander. With my spirit choices, the drink was certainly not flabby or uninteresting, and it had a lot more depth than a cold glass of gin.\nSo thank you to Dagreb for picking the theme to challenge us to be less uptight about drinking. And may he forgive all of us for our choices this month and may he forgive the rest of you who did not pick up the mixing glass and keyboard by Monday night to participate in this 104th Mixology Monday. Finally, thanks again to all of you hosts and participants who have kept this nerdy online cocktail party alive and well for all these years!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cViWoDR-Vqu-OXFxszLitut1JZPfd6lrgoPGnA2XgxriXWm9KluHxcKx9Yz10mbmklBGlWhBSeoY5i1hdw-UuDoXwDCEcchaennl-j_MJOnqmWgaiizDUmwlSUH1996wT5K11483-Cix/s320/vesper_instagram.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "son of santa", "url": "https://cocktailvirgin.blogspot.com/2015/12/son-of-santa.html", "published": "2015-12-22T16:16:00.000-05:00", "updated": "2017-07-04T09:36:15.060-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "pimento dram", "suze", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1 oz Cinzano Sweet Vermouth", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Avèze Gentian Liqueur" ], "instructions": "Stir with ice and strain into a rocks glass with fresh ice. Add straws and optional to garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Four Roses Bourbon\n1 oz Cinzano Sweet Vermouth\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Avèze Gentian Liqueur\nStir with ice and strain into a rocks glass with fresh ice. Add straws and optional to garnish with freshly grated nutmeg.\nFor a private holiday party yesterday, I was asked to come up with two cocktails to serve to 150 guests. Since Jon, one of the other bartenders, was doing that shift with me, I put one of his shaken creations on the list. For the other stirred one, I thought about the new bottle addition to our bar at Loyal Nine, namely St. Elizabeth Allspice Dram. As inspiration, I thought of the vermouth-based\nSinnerman\nthat paired allspice dram with Suze Gentian Liqueur, and I decided to take it in a Manhattan direction by making it a Bourbon-forward recipe instead of the last time I tinkered with the flavor combination in a\nSwizzle\n. Indeed, the earthiness of the gentian pairs well with the dram's spice to provide great accents to the whiskey and vermouth. Finally, the name came easily for I wanted to pay tribute to one of the East Cambridge characters who we have dubbed Son of Santa from early on; now that the Christmas season is upon us, Son of Santa lives up to our name for him by wearing a red and white Santa hat. While I was trying to keep it simple given the volume we would be dealing with, I kept thinking that the drink needed a garnish of some sort and perhaps freshly grated nutmeg was the answer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhEb_3J5OSLiiBHg3I3ZrBtJXTAKGtajUw8wMiYSRxTIGfgnG3rYZt6d-jCAzX3zdAyFOcmP9auXroEakBGmrZjs4N-3oe84oPjEWQC_EC0dsQe3wn9_2UrYzoWABrxDYO6j8tCqeW3YE/s320/sonofsanta.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhEb_3J5OSLiiBHg3I3ZrBtJXTAKGtajUw8wMiYSRxTIGfgnG3rYZt6d-jCAzX3zdAyFOcmP9auXroEakBGmrZjs4N-3oe84oPjEWQC_EC0dsQe3wn9_2UrYzoWABrxDYO6j8tCqeW3YE/s800/sonofsanta.jpg", "comment_count": 1 }, { "title": "south pole swizzle", "url": "https://cocktailvirgin.blogspot.com/2015/12/south-pole-swizzle.html", "published": "2015-12-22T17:20:00.002-05:00", "updated": "2017-07-04T09:35:31.380-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "build", "attribution": { "creator": "Billy Helmkamp", "source": "Punch Magazine", "year": null }, "categories": [ "bitters (Angostura)", "gin", "honey", "kümmel", "lemon juice", "passion fruit syrup" ], "ingredients": [ "1 1/4 oz Letherbee Gin (Darnley's View)", "3/4 oz Gilka Kümmel (Helbing)", "3/4 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "3/4 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Build in a Hurricane glass, fill with crushed ice, and swizzle to mix and chill. Garnish with an orange twist.", "body_text": "1 1/4 oz Letherbee Gin (Darnley's View)\n3/4 oz Gilka Kümmel (Helbing)\n3/4 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n3/4 oz Lemon Juice\n1 dash Angostura Bitters\nBuild in a Hurricane glass, fill with crushed ice, and swizzle to mix and chill. Garnish with an orange twist.\nTwo Wednesdays ago, I decided to make a drink that I had spotted in\nPunch Magazine\ncalled the South Pole Swizzle. The recipe was created by Billy Helmkamp of the Whistler in Chicago. Indeed, the combination of gin, passion fruit, honey, and lemon reminded me of my\nSurfer Rosa\nthat was a mashup of\nDon's Special Daiquiri\nand a Bee's Knees. Here, additional spice notes were added via kümmel and Angostura Bitters.\nThe South Pole Swizzle shared orange oil and caraway aromas from the garnish and kümmel, respectively. Next, honey balancing lemon on the sip gave way to juniper, caraway, passion fruit, and spice on the swallow. Moreover, there was a pleasant lingering rye bread note on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIgr0i1INwT4x-Wg5vvIz3LDoJe622Cx1O6bg__Mtavqj4CS_qMOFjs3kOdwQfxjuKAYSGa_3fivW8rMH-aeCehzFKh2r9VPTWDY6FXOqITcW-bcl9OuEvQxWrJEjP0IgZHCmaHa_R6RV/s320/southpole1338.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIgr0i1INwT4x-Wg5vvIz3LDoJe622Cx1O6bg__Mtavqj4CS_qMOFjs3kOdwQfxjuKAYSGa_3fivW8rMH-aeCehzFKh2r9VPTWDY6FXOqITcW-bcl9OuEvQxWrJEjP0IgZHCmaHa_R6RV/s800/southpole1338.jpg", "comment_count": 0 }, { "title": "mum's the word", "url": "https://cocktailvirgin.blogspot.com/2015/12/mums-word.html", "published": "2015-12-23T14:16:00.000-05:00", "updated": "2017-07-04T09:35:03.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Shannon Ponche", "source": "Mayahuel", "year": 2015 }, "categories": [ "absinthe", "benedictine", "bitters (orange)", "mezcal", "suze", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Dolin Blanc Vermouth", "3/4 oz Suze Gentian Liqueur (Salers)", "1/2 oz Benedictine", "1/2 oz Mezcal (Montelobos)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed coupe (Herbsaint), and garnish with lemon oil.", "body_text": "1 1/2 oz Dolin Blanc Vermouth\n3/4 oz Suze Gentian Liqueur (Salers)\n1/2 oz Benedictine\n1/2 oz Mezcal (Montelobos)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into an absinthe-rinsed coupe (Herbsaint), and garnish with lemon oil.\nTwo Saturdays ago, I turned to\nFood & Wine: Cocktails 2015\nand spotted the Mum's the Word. I was quite surprised that this creation by Shannon Ponche of Manhattan's Mayahuel was not a Last Word variation like the\nWord to Your Mom\n. Instead, it was a blanc vermouth-driven aperitif or\nshim\n(although the Benedictine besides the mezcal is also rather proofy).\nThe Mum's the Word began with lemon, anise, and white grape aromas. The grape continued on in the sweet sip, and the swallow gave forth herbal, smoke, floral, and earthy flavors with a light anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq2n7PqVBeuSCesmFfV0PO-gWTIqxHxHTj48rhwJDjRGDbTh1k7vAXI2dtSaUSwbs-GYMXB8fLP3N8mkbPbZ4hnlyP2h9DXt4RMQYzV-RzWCxVXLhFFWvpthTQf7bdmxmBoL6SVA0p4t1/s320/mumsword1339.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq2n7PqVBeuSCesmFfV0PO-gWTIqxHxHTj48rhwJDjRGDbTh1k7vAXI2dtSaUSwbs-GYMXB8fLP3N8mkbPbZ4hnlyP2h9DXt4RMQYzV-RzWCxVXLhFFWvpthTQf7bdmxmBoL6SVA0p4t1/s800/mumsword1339.jpg", "comment_count": 0 }, { "title": "unisphere", "url": "https://cocktailvirgin.blogspot.com/2015/12/unisphere.html", "published": "2015-12-24T13:42:00.001-05:00", "updated": "2017-07-04T09:34:31.008-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Playboy's Host and Bar Book", "year": 1971 }, "categories": [ "benedictine", "grenadine", "lime juice", "pastis", "rum" ], "ingredients": [ "1 1/2 oz Gold Rum (2 oz Don Q Gold)", "1/2 oz Lime Juice", "1 tsp Grenadine (1/4 oz)", "1/2 tsp Benedictine (1/4 oz)", "1/2 tsp Pernod (1/2 barspoon or 1/16th oz Herbsaint)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Gold Rum (2 oz Don Q Gold)\n1/2 oz Lime Juice\n1 tsp Grenadine (1/4 oz)\n1/2 tsp Benedictine (1/4 oz)\n1/2 tsp Pernod (1/2 barspoon or 1/16th oz Herbsaint)\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago after my bar shift, I reached for a book that I rarely flip through, the 1971\nPlayboy's Host and Bar Book\n. My search for rare gems from this cocktail book written during the dark ages of mixology was indeed successful when I stumbled upon the Daiquiri variation called the Unisphere. The drink namesake Unisphere was built for the 1964-1965 World's Fair held in Queens, NYC, and this 12 stories high structure had the theme of \"peace through understanding.\" Once built, the cocktail Unisphere presented an anise aroma from the Herbsaint. Next, the sip was fruity with crisp lime and hints of pomegranate, and the swallow proffered rum and herbal notes with a lingering anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2owKf6j8PoIqiCIRbLSxrtB3o9C2-hSe_LHXnWHO906WbT_I0J2-VzyO8RnERGr3gbhi79dfk2o01puo7NSyNHHm1i_pcXny_kYRUbrdBzjjc9esDK7_W-whfYh9LyUgIO2K9PRRxZuHs/s320/unisphere1342.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2owKf6j8PoIqiCIRbLSxrtB3o9C2-hSe_LHXnWHO906WbT_I0J2-VzyO8RnERGr3gbhi79dfk2o01puo7NSyNHHm1i_pcXny_kYRUbrdBzjjc9esDK7_W-whfYh9LyUgIO2K9PRRxZuHs/s800/unisphere1342.jpg", "comment_count": 0 }, { "title": "high five, so am i", "url": "https://cocktailvirgin.blogspot.com/2015/12/high-five-so-am-i.html", "published": "2015-12-24T14:29:00.000-05:00", "updated": "2017-07-04T09:34:01.998-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "jmcurleys" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Laura Ganci", "source": "J.M. Curley", "year": null }, "categories": [ "#jmcurleys", "apricot liqueur", "cynar", "honey", "lemon juice", "tequila" ], "ingredients": [ "1 1/2 oz Milagro Reposado Tequila", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Cynar", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Milagro Reposado Tequila\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Cynar\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, I ventured over to J.M. Curley where bartenders Katie Soule and Amber Carbino were at the stick. For a first drink, I asked Katie for the High Five, So Am I; Katie mentioned that it was created by Laura Ganci. I was drawn to the ingredient list for it reminded me of a\nMichigander\nwith the Cynar, honey, and lemon crossed with a\nOne One Thousand\nwith Cynar, apricot, and lemon. In the glass, the High Five displayed agave and funky herbal aromas. On the palate, the sip contained honey, lemon, and a hint of stone fruit, and the swallow presented tequila notes and a great Cynar-apricot combination that I tasted in the One One Thousand. Moreover, the honey donated a nice smoothness to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5IQ-bykyojHSmhd5Ppi_WE2jL2SyqPOHWOy1E79ZNq61GPcfzgBvaluo8hztvNxIN_sG2ufEYeokrzpxLSpmEDl4cRuoTJQKA3wANZpdVObJqqKtZmmDXYdGf4AEBdq_zBksuCoknvpc/s320/highfive1344.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5IQ-bykyojHSmhd5Ppi_WE2jL2SyqPOHWOy1E79ZNq61GPcfzgBvaluo8hztvNxIN_sG2ufEYeokrzpxLSpmEDl4cRuoTJQKA3wANZpdVObJqqKtZmmDXYdGf4AEBdq_zBksuCoknvpc/s800/highfive1344.jpg", "comment_count": 0 }, { "title": "gun club punch #1", "url": "https://cocktailvirgin.blogspot.com/2015/12/gun-club-punch-1.html", "published": "2015-12-25T12:30:00.000-05:00", "updated": "2017-07-04T09:33:32.539-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic's Rum Cookery and Drinkery", "year": null }, "categories": [ "curacao", "grenadine", "lime juice", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 oz Light Puerto Rican Rum (Caliche)", "1 oz Dark Jamaican Rum (Coruba)" ], "instructions": "Blend with 1 scoop of ice, pour into a large tumbler, and fill with ice (shake with ice and strain into a tall glass filled with fresh ice). Garnish with mint and a fruit stick (mint and a lemon twist).", "body_text": "1 oz Light Puerto Rican Rum (Caliche)\n1 oz Dark Jamaican Rum (Coruba)\nJuice 1 Lime (3/4 oz)\n1 dash Grenadine (3/8 oz)\n1 dash Curaçao (3/8 oz Van der Hum)\n1 1/2 oz Pineapple Juice\nBlend with 1 scoop of ice, pour into a large tumbler, and fill with ice (shake with ice and strain into a tall glass filled with fresh ice). Garnish with mint and a fruit stick (mint and a lemon twist).\nAfter returning home from my adventures in Boston, I reached for Trader Vic's\nRum Cookery and Drinkery\nfor something tropical. There, I spotted one of the Gun Club Punch variations that seemed to do no wrong. Once mixed, the punch gave forth mint notes over a fruity aroma. Next, caramel, lime, pomegranate, and a vague fruitiness from perhaps the pineapple and orange liqueur mingled in the sip. And finally, the swallow offered dark funky rum and pineapple flavors with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwskR4zJYWHjdKJoTEiG91nK4MEPDEJJ54-3An92ZQ4w2xa4ijtCNn1HvoIBrdqBp5cXAVdxfBMrByltsYFzKdU_HjCjFuKzoT4PIFTDgBO5HJg6V-O460xMRRJXBzaCdFRexDhfwZKUpM/s320/gunclub1346.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwskR4zJYWHjdKJoTEiG91nK4MEPDEJJ54-3An92ZQ4w2xa4ijtCNn1HvoIBrdqBp5cXAVdxfBMrByltsYFzKdU_HjCjFuKzoT4PIFTDgBO5HJg6V-O460xMRRJXBzaCdFRexDhfwZKUpM/s800/gunclub1346.jpg", "comment_count": 1 }, { "title": "embassy jubilee", "url": "https://cocktailvirgin.blogspot.com/2015/12/embassy-jubilee.html", "published": "2015-12-26T09:00:00.000-05:00", "updated": "2017-07-04T09:33:05.735-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Theo", "source": "Café Royal Cocktail Book", "year": 1930 }, "categories": [ "benedictine", "gin", "lillet" ], "ingredients": [ "1/2 Gordon's Dry Gin (1 1/4 oz GrandTen's Wireworks)", "1/2 Lillet (1 1/4 oz Cocchi Americano)", "2 dash Benedictine (1/2 oz)", "2 dash Fleur d'Orange (6 drop Orange Blossom Water)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Gordon's Dry Gin (1 1/4 oz GrandTen's Wireworks)\n1/2 Lillet (1 1/4 oz Cocchi Americano)\n2 dash Benedictine (1/2 oz)\n2 dash Fleur d'Orange (6 drop Orange Blossom Water)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I searched through the\nCafé Royal Cocktail Book\nand discovered the Embassy Jubilee created by \"Theo\" probably in the 1930s. While I have seen a few cocktails that couple gin, dry vermouth, and Benedictine like the Poet's Dream, this one utilized Lillet for the wine component and bolstered its citrus notes with orange blossom water. Once stirred and strained, the drink shared an orange floral aroma with juniper and herbal-minty notes. Citrussy wine on the sip gave way to juniper and herbal on the swallow and minty on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin40Ksr7nYxrknW5GpsW1z2c3-j-8EYa0WCaIsMyAGiOyclkyizCwEYxYm8vSqyjLKX4IhAX1OljZLyCXEnL29PBFeqPpG3v0uLuoVznwZJwhMhxdhBKHq2mhQMsv97-OlHu6kb_3T36K-/s320/embassyclub1348.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin40Ksr7nYxrknW5GpsW1z2c3-j-8EYa0WCaIsMyAGiOyclkyizCwEYxYm8vSqyjLKX4IhAX1OljZLyCXEnL29PBFeqPpG3v0uLuoVznwZJwhMhxdhBKHq2mhQMsv97-OlHu6kb_3T36K-/s800/embassyclub1348.jpg", "comment_count": 0 }, { "title": "drunk uncle", "url": "https://cocktailvirgin.blogspot.com/2015/12/drunk-uncle.html", "published": "2015-12-27T09:00:00.000-05:00", "updated": "2017-07-04T09:32:24.787-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Shawn Soole", "source": "Little Jumbo", "year": null }, "categories": [ "cynar", "scotch", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Islay Scotch (Buchanan's 12 Year)", "3/4 oz Martini Bianco Vermouth (Dolin Blanc)", "3/4 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.", "body_text": "1 1/2 oz Islay Scotch (Buchanan's 12 Year)\n3/4 oz Martini Bianco Vermouth (Dolin Blanc)\n3/4 oz Cynar\nStir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.\nAfter the Embassy Jubilee, I turned to Gaz Regan's\nThe Negroni\nfor something a nightcap. There, I uncovered the Drunk Uncle by Shawn Soole of Little Jumbo in British Columbia with a smoky Cynar variation on the classic. Once stirred and strained, the Drunk Uncle gave forth grapefruit and smoke aromas. Sweet grape on the sip gained a roundness from Cynar's caramel, and the swallow displayed the excellent pairing of smoky Scotch and Cynar's herbal notes all with a floral finish from the vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mo21m9xr5RMn8GCFg9uomWHJnCLoubescRmUSteH2yf90dTvO_HucIPK9gneFp1RrDTZb3zWydeqcqk0a6ZlEc0ZdSii-6IUrLw5IF2MxhXwSmg1U9LAyhlCvTsP7d8iDrW5_N4_9IJh/s320/drunkuncle1351.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mo21m9xr5RMn8GCFg9uomWHJnCLoubescRmUSteH2yf90dTvO_HucIPK9gneFp1RrDTZb3zWydeqcqk0a6ZlEc0ZdSii-6IUrLw5IF2MxhXwSmg1U9LAyhlCvTsP7d8iDrW5_N4_9IJh/s800/drunkuncle1351.jpg", "comment_count": 0 }, { "title": "harris shrub", "url": "https://cocktailvirgin.blogspot.com/2015/12/harris-shrub.html", "published": "2015-12-28T08:00:00.000-05:00", "updated": "2017-07-04T09:31:55.297-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tigermama" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "James Miranda", "source": "Tiger Mama", "year": null }, "categories": [ "#tigermama", "amaro", "aperol", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Four Roses Bourbon", "3/4 oz Cardamaro", "3/4 oz Aperol", "3/4 oz Lemon Juice", "1 oz Pineapple Shrub" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with ice, garnish with a pineapple fruit leaf, and add a straw.", "body_text": "3/4 oz Four Roses Bourbon\n3/4 oz Cardamaro\n3/4 oz Aperol\n3/4 oz Lemon Juice\n1 oz Pineapple Shrub\nShake with ice and strain into a Collins glass. Fill with ice, garnish with a pineapple fruit leaf, and add a straw.\nTwo Wednesdays ago, Andrea and I met up to get cocktails and some food at the recently opened Tiger Mama near Fenway. For a first drink, Andrea asked bartender James Miranda for the Harris Shrub. Since bar manager Charles Coykendall was last at Sichuan Garden's Baldwin Bar, perhaps this drink is a riff on their Classic Harris which is Bourbon, Aperol, Cardamaro, and lemon juice. When I had a taste, the nose presented pineapple and vinegar aromas. Next, the sip was full of lemon notes with hints of pineapple, and the swallow offered the rest of the pineapple flavors plus a bitter grape one from the Cardamaro teaming up with the Aperol.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTEQx99RPiT2-IISfLFjm1mR_OATjL2gRVjqFoVvaoqGuSQSzBULrubka91N0QWc_5OScbyOVEi3xFUvrZ7YKA7aRIgrssEN_7pCaXGgMKgn6kSyw-TlX8lXpptdkcpxgv3wDq6Arox5N/s320/harrisshrub1352.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTEQx99RPiT2-IISfLFjm1mR_OATjL2gRVjqFoVvaoqGuSQSzBULrubka91N0QWc_5OScbyOVEi3xFUvrZ7YKA7aRIgrssEN_7pCaXGgMKgn6kSyw-TlX8lXpptdkcpxgv3wDq6Arox5N/s800/harrisshrub1352.jpg", "comment_count": 0 }, { "title": "flushing - main street", "url": "https://cocktailvirgin.blogspot.com/2015/12/flushing-main-street.html", "published": "2015-12-29T09:00:00.000-05:00", "updated": "2017-07-04T09:31:23.723-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tigermama" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "James Miranda", "source": "Tiger Mama", "year": null }, "categories": [ "#tigermama", "bitters (Angostura)", "chartreuse (green)", "creme de cacao", "vermouth (bianco)", "whiskey" ], "ingredients": [ "2 oz Akasi White Oak Japanese Whisky", "1/2 oz Dolin Blanc Vermouth", "1/4 oz Green Chartreuse", "1/4 oz Tempus Fugit Crème de Cacao", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a flamed lemon twist.", "body_text": "2 oz Akasi White Oak Japanese Whisky\n1/2 oz Dolin Blanc Vermouth\n1/4 oz Green Chartreuse\n1/4 oz Tempus Fugit Crème de Cacao\n2 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Garnish with a flamed lemon twist.\nFor my first drink at Tiger Mama, I asked bartender James Miranda for their Manhattan variation, the Flushing - Main St. The drink name is Manhattan themed for that stop is the northern terminal station of the IRT Flushing Line of the NYC subway system as well as a station on the Long Island Rail Road. For a base spirit, they chose a slightly smoky Japanese Akasi which put it closer to a Rob Roy-Bobby Burns variation than a Manhattan one. Moreover, I was drawn in most by the combination of Chartreuse and cacao which have worked great in straight spirits drinks like the\nProspector\nas well as shaken drinks like the\nPago Pago\n.\nThe Flushing - Main St. began with a lemon oil aroma that gave way to a rich white wine-driven sip. Next, the swallow presented much of the flavor complexity as it began with whisky notes with a hint of smoke and ended with light chocolate, herbal, and spice flavors on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cpPB0kmG7Rni4Ml1IjqXoW_Z1-lrFHb1Jc1gtz8haeCdq80L0kF_OK4F2Gj-5Ye3JGcCxN6nCc1TWkFesUgd1Krqv_nHD-rNsCe0F_RaHyUGeYRWHsgnYHrEfdTiADYhwTLZeiNx2-P1/s320/flushing1353.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cpPB0kmG7Rni4Ml1IjqXoW_Z1-lrFHb1Jc1gtz8haeCdq80L0kF_OK4F2Gj-5Ye3JGcCxN6nCc1TWkFesUgd1Krqv_nHD-rNsCe0F_RaHyUGeYRWHsgnYHrEfdTiADYhwTLZeiNx2-P1/s800/flushing1353.jpg", "comment_count": 4 }, { "title": "long eclipse", "url": "https://cocktailvirgin.blogspot.com/2015/12/long-eclipse.html", "published": "2015-12-29T13:29:00.001-05:00", "updated": "2024-03-05T11:28:23.392-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "tigermama" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "James Miranda", "source": "Tiger Mama", "year": null }, "categories": [ "#tigermama", "amaro", "apricot liqueur", "rum", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 oz El Dorado 12 Year Rum", "1 oz Zucca Rabarbaro Amaro", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Amontillado Sherry", "1 barspoon Apricot Liqueur" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist. Note: these were two half portions strained into sherry glasses.", "body_text": "1 oz El Dorado 12 Year Rum\n1 oz Zucca Rabarbaro Amaro\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Amontillado Sherry\n1 barspoon Apricot Liqueur\nStir with ice, strain into a rocks glass, and garnish with an orange twist. Note: these were two half portions strained into sherry glasses.\nWhen I was trying to decide which cocktail to get, I asked bartender James Miranda at Tiger Mama whether I should get the Flushing-Main St. or the Long Eclipse. He recommended the former, and as a thank you with the bill at the end of the night, he made for us the latter split into two glasses. The Long Eclipse began with orange and grape on the nose. The grape continued on into the sip along with a caramel note from the aged rum, and the swallow offered nuttiness from the sherry with herbal notes from the amaro and vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtAvtRYIpM9ZivIpXVu3Q5vYi1CjoL0EoSnwTm92e0GcKno5RTKowFBDnfJ-pf0A-H8nwZHGWz76JBmYugr9JQQnHJOklrcoA_rpkcQvSBxqBa-vOmwLPK0UrIn0W20jKhN2WYk_jhEWO/s320/longeclipse1354.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtAvtRYIpM9ZivIpXVu3Q5vYi1CjoL0EoSnwTm92e0GcKno5RTKowFBDnfJ-pf0A-H8nwZHGWz76JBmYugr9JQQnHJOklrcoA_rpkcQvSBxqBa-vOmwLPK0UrIn0W20jKhN2WYk_jhEWO/s800/longeclipse1354.jpg", "comment_count": 5 }, { "title": "oo-la-la", "url": "https://cocktailvirgin.blogspot.com/2015/12/oo-la-la.html", "published": "2015-12-30T10:42:00.001-05:00", "updated": "2017-07-04T09:30:30.743-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "gin", "lemon juice", "orange juice", "orgeat" ], "ingredients": [ "1/2 jigger Gin (1 1/2 oz Bluecoat)", "1 spoon Orange (1/2 oz Orange Juice)", "2 spoon Sweet-Sour (1/2 oz Lemon Juice)", "1 dash Almond Extract (1/2 oz Orgeat)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/2 jigger Gin (1 1/2 oz Bluecoat)\n1 spoon Orange (1/2 oz Orange Juice)\n2 spoon Sweet-Sour (1/2 oz Lemon Juice)\n1 dash Almond Extract (1/2 oz Orgeat)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nTwo Thursdays ago, I reached for Boothby's 1934\nWorld Drinks and How to Mix Them\nand uncovered the Oo-la-la. I knew that the drink had some promise if I could class it up a touch by converting the sweet-sour and almond extract into fresh citrus juice and homemade orgeat. I ended up choosing lemon juice for it is more common of a flavor in sweet-sour mix, and this 1934 combination of orange, lemon, and orgeat later resurfaced at the core of Tiki drinks like the\nFog Cutter\nand the\nSleeping Giant\n. In the glass, the Oo-la-la offered an orange oil and fresh lemon aroma. Next, a creamy lemon sip led into gin and nutty flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv31Rpjv8tVsgPmATKA-zFuKq2nO7F0PVW2W6KSvAb69O1vzWyUaq8gU6KQgMFiPRqB1gfieWcbotbpIVwSpC9CxSevbWBf7N0V-6Dd2v8U3l6EyMQK8lC_BJkqPKfi-iCSK2mUddPNnCk/s320/oolala1356.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv31Rpjv8tVsgPmATKA-zFuKq2nO7F0PVW2W6KSvAb69O1vzWyUaq8gU6KQgMFiPRqB1gfieWcbotbpIVwSpC9CxSevbWBf7N0V-6Dd2v8U3l6EyMQK8lC_BJkqPKfi-iCSK2mUddPNnCk/s800/oolala1356.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2015 ::", "url": "https://cocktailvirgin.blogspot.com/2015/12/freds-top-10-cocktail-moments-of-2015.html", "published": "2015-12-31T08:00:00.000-05:00", "updated": "2019-07-14T13:01:48.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1. Job Changes" ], "instructions": null, "body_text": "In 2010, I was asked what my favorite drink that year was and I decided not only to start a list of my favorite drinks I had out on the town and in at the home bar, but I decided to list the top moments of the previous 12 months.\n1. Job Changes\nThe beginning of 2015 found me still at Russell House Tavern closing in on my second year, and while I liked many aspects especially the fellow bartenders I was working with, I felt that it was time for a change. I applied for a bartender job at Chef Marc Sheehan's soon to open Loyal Nine; I had met Marc through Matt Schrage when they were doing pop-up events with Brass Tacks. Of course, with an opening restaurant, I did not know when the job was to start, but eventually I received word and the restaurant opened at the end of March. Originally I was one of the opening three bartenders, and by the end of July, I was asked if I could fill in the job of bar manager. It's strange to think back and realize that I have been bar manager for more than half the restaurant's life span!\n2. Traveled\nThe last few years, I have focused more on bartending and less on traveling to events. I believe that Fall 2012 was the last time I went anywhere and that was to Portland Cocktail Week in support of my\nDrink & Tell: A Boston Cocktail Book\nand in support of the Drink-Write events that week. This year, I attended the inaugural\nCocktails in the Country 2015\nheld by Gaz Regan in Upstate New York in May. In July, I returned to\nTales of the Cocktail\nfor the first time since 2011 to sit in on classes (I attended talks in all 12 slots), go to events, and see the city. And September found me in Kentucky to attend\nCamp Runamok\nas part of the Cynar cabin. I did get accepted to Portland Cocktail Week, but I felt that I had spent too much time away. Instead, I attended local events like Diageo World Class classes, Anchor Distilling's\nEducational Drinking Tour\n, Tanqueray's Green Room, F. Paul Pacult's Rum Authority class, and a handful of USBG educational events.\n3. Hosted Fun Events\nEven before I was bar manager at Loyal Nine, we began doing Yacht Rock Sundays once the weather got warmer and the patio opened up. I was tasked to come up with a novel drink menu for each week (as a supplement to the regular menu) and I named them after the songs on the play list. Each week, I was creating two or three new drinks and selecting from the old ones to round out an 8 cocktail and 1 large format list. Some like\nHungry Like the Wolf\nwere such great sellers that they were retired from Sundays and put on the main list where they exert their dominance on a regular basis. Seemed it was the summer of Swizzles with drinks like\nDon't Fight It\nand\nDanger Zone\nmaking big waves. Moreover, I featured Cobblers, Rickeys, Fixes, and other classic styles that all had a relatively easy drinking yet flavorful feel. The weekly event got some press including this\nwriteup\nin\nBostonChefs\n(has one of the menus to view as well). I also did a menu for Loyal Nine's Walrus & Carpenter event to honor Lewis Carroll's narrative poem. Six drinks named after six lines from the poem such as\nHopping Through the Frothy Waves\n.\n4. Got Some Press\nIt was quite flattering to say the least. Definitely the trio from\nEater\nmaking their best bartender poll as one of the five finalists, getting on their cocktail heat map each month, and having a great\ninterview\npublished. My recipes saw some love as well with two appearing in the\nBoston Globe\n, namely the\nMytoi Gardens\nat Russell House Tavern and\nMonopoly Money\nat Loyal Nine. Moreover, my Knickroni was republished in Gaz Regan's\nThe Negroni\nand got press in places like\nEsquire\n. That old layered style of drink also got me into Gaz Regan's\nsights\n; I originally submitted it to his call for Poussé-cafe recipes and he chose it for his best cocktails of 2015 project. My\nChutes & Ladders\ngot published in his 2014 edition of that book series that came out this year. Also, the Final Countdown appeared in a Fee's recipe book and a variation on my Fireball Fizz appeared in Matt Rowley's\nLost Recipes of Prohibition: Notes from a Bootlegger's Manual\n. Finally, I also was quoted in Boston.com's BDC-Wire piece on the\nBoston Cocktail Renaissance\nand mentioned in a Greg Proop\npodcast\ncirca 17m40s.\n5. Still Writing\nWhile 2015 started off slowly with the posts, the summer saw a great frenzy of activity and it continued on through the rest of the year. I also kept the monthly\nMixology Monday\nevent going that unites writers across the blogosphere and I hosted the monumental 100th event and we just had #104 earlier this month. People do constantly ask if there will be a second\nDrink & Tell\nlike book; I am not against it but it would be great to get a publisher behind it so it was not such a stress in addition to my more than full time work load. My work will appear in other forms soon with a chapter in the upcoming\nOxford Companion to Spirits and Cocktails\n.\n6. Random Events Worth Mentioning\nThe year also saw me teaching a class on blogging at the Boston University gastronomy program's writing course. I judged the Bridge & Tunnel competition at the Barrel House in Beverly. And I redonned my NASA onesie from Camp Runamok to help with the launch of Cynar 70 by making our cabin's famous Cynar Coladas.\n7. I Read A Lot\nLast year I wrote, \"While putting in the hours improves speed, grace, and people skills, there is still a lot of knowledge that needs to be learned from others. My original goal for self-betterment was a book per month and I exceeded that by 50%.\" This year I exceeded my prior 18 books by 33% with a year end 24. Instead of listing all of them, here are some of my favorites of the year:\n• Heywood Gould's\nCocktail\n(a darker, more honest view of bartending than the movie)\n• Chantal Martineau's\nHow the Gringo's Stole Tequila\n• Jeff Burkhart's\nTwenty Years Behind Bars\n• Paul Clarke's\nCocktail Chronicles\n• Toby Cecchini's\nCosmopolitan: A Bartender's Life\n• Joshua Bernstein's\nThe Complete Beer Course: Boot Camp for Beer Geeks\n• Dave Wondrich's\nImbibe\n(2nd edition)\n• Ian Williams'\nRum: A Social and Sociable History\n• Edmund Lawler's\nLessons in Service from Charlie Trotter\n8. Visited New Bars\nBesides my own home and work bars, I got to check out new establishments across town. Yvonne's, Tiger Mama, Lone Star Cambridge, Frogmore, Hojoko, La Brasa, State Park, Townsman, and Townshend. Furthermore, I caught up on some oldies that I had missed like Wink & Nod. My travels introduced me to New Orleans prizes like Bellocq, Cane & Table, and Beachbum Berry's Latitude 29.\n9. I Created Some Drinks\nWhile I mentioned a few above for Yacht Rock Sundays, the Campari Cosmopolitan, the\nCosmopari\nat Russell House Tavern, the Lucien Gaudin-Cornwall Negroni hybrid, the\nRene Barbier\nat Cocktails in the Country, and the tropical Negroni, the\nTarzan Boy\nat Loyal Nine, all utilized Campari in different ways. I got a bit into Tiki this year with my Mai Tai riff, the\nManuia\n, at home, and the mocktail-turned-cocktail\nFinal Countdown\nat work. One of the most elegant creations was the\nUndercover Angel\nas a madeira riff on the Chrysanthemum.\n10. I Knew I Should Have Paced This\nThe final item is more of a thanks to the bartending community for being a great host, a great teacher, and a great entertainer. Between my experiences here in Boston with my regular cast of characters or broadening my horizon with new faces at Tales of the Cocktail, Cocktails in the Country, or Camp Runamok, I feel that I have gained a better idea of hospitality and of the bartender I hope one day to become. A lot of the above are the more tangible accomplishments, but I hope that the greater ones have been to my guests and my readers. While composing this list, I spotted a photo that Paul H., one of my regulars, took at one of the Yacht Rock Sundays, as well as one of my tweets about mixology. I combined the two and captured the quote in addition to one of Paul's frequent Sunday tipples and his favorite straw of the summer:", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1C6yIbbjiCPLgPZdnSjrxejbog1edp22JjAUB6b-nCDPR-iqHyzMQRC0e_bad1qpuKF2rx7kpniPsRzp7U7YDY4EoABExLVmDdiFWHjevlJc5PtiQeO8wzTCLu8_o74qUSzqvcbc4s1LR/s320/sazerac_instagram_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOrfa5bAV2qpSHAydeVrfx__57J4P6a3fc1XLBie1xM2qixkyDDc6alYcvI-r_BivkxOl_Rv4rECkDBGq3He3z1tqUJm4LAZNcS0LLobT-icbwRyLjANlnkqi_hTO7DgVPOP-669CgBpc/s320/fred_l9_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswsEaJGQWETajHG2baSlkowTmqyylrReB_OcTCVEzcS1FE9oLHejs9dYKcKRTbeQMs1e2v8phd1WnA1PoE_wcWcJV2_14vg_2vvoTnwYRnYwK13VQZlyj-MnfUZqwcvR2-z2-6Lkzq41-/s320/runamok_fourroses_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPwlZSvvnjO5tYtRjqbQAbtWb3pReNx3GSvJy9FbT8CDVy3QMphXg205vknSvOGOWcdIzzt2ukYtJ6KyRLY3ZgpYzjepTotuCjd30fauH_gNl0J5wIcCGE6KgMXwwWh1pVqesOcJzoJGY/s320/hospitality_definition_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HLwy5PNXZ4akQvo_DKNqD_CghIt1dMxUrRXCLXAQ07cFydAB0VjRux1Efl7Ph20Xok5Fcv7hz9u5FavCALbanZC5D3rhzUO0bWDoVKY1sAYz0h78oSqSnR6SXabF2B_6VDfpj3JJFEby/s320/mixologist_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1C6yIbbjiCPLgPZdnSjrxejbog1edp22JjAUB6b-nCDPR-iqHyzMQRC0e_bad1qpuKF2rx7kpniPsRzp7U7YDY4EoABExLVmDdiFWHjevlJc5PtiQeO8wzTCLu8_o74qUSzqvcbc4s1LR/s800/sazerac_instagram_400.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2015 (out) ::", "url": "https://cocktailvirgin.blogspot.com/2016/01/freds-picks-for-top-cocktails-of-2015.html", "published": "2016-01-01T08:00:00.000-05:00", "updated": "2019-07-14T13:01:38.553-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "In December 2010, someone asked me the difficult question of what was my favorite cocktail of the year, and I was a little lost for words for there were so many. In working out a post for this, I decided to sort it out by dividing the list down by month and also by whether I had them out at a bar or in at home. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. The drinks were organized by when the drink post appeared and not when they were had. Here is the sixth yearly installment with my monthly breakdown for drinks I had out on the town for 2015 with a runner up or two listed. When looking for interesting trends, banana whether in liqueur (more common) or syrup (seen twice this year) was done well without the candy-fake liqueurs of yesteryear. Gentian liqueurs were utilized in varying amounts to give a certain earthiness to drinks, and sherry especially in Tiki drinks continued on with Madeira taking a growing role in the fortified usage in cocktails. In addition, room temperature drinks still hold a place in Boston's heart as well as do amaro of all sorts albeit used less abrasively than in the past.\nJanuary:\nFor best drink out, I selected\nAmes St. Deli\n's\nZig Zag Wanderer\nthat they named in honor of the anniversary of Captain Beefheart's passing; the combination of mezcal, herbal liqueurs, and chocolate was rather elegant. For runners up,\nSichuan Garden II\n's addition to the sherry Tiki theme, the\nSherry Colada\n, was so good that we ordered it again a few months later. Also notable was\nBackbar\n's reworking of the Trinidad Sour into the\nTrinidad & Toboggan\n.\nFebruary:\nA close call here with this trio, but I will give the nod to\nWest Bridge\nand their tribute to Seattle's coffee capital\nLake Union\n. Of note were\nRussell House Tavern\n's\nEye of the Storm\nthat reminded me of a Suffering Bastard with a hint of Mr. Bali Hai and\nCitizen Public House\nwith its delightful mezcal and sherry sipper\nSmoke and Mirrors\n.\nMarch:\nAnother tough choice to pick a top spot, but Estragon's\nPayaso de Roseo\n(Rodeo Clown) had an aperitif classiness to another mezcal and sherry combination.\nTownsman\n's rum and spice\nKingston Cup\nand\nBrick & Mortar\n's pineapple juice-less Jungle Bird, the\nJets to Brazil\n, were also rather delightful.\nApril:\nSichuan Garden II\nmade a point early that banana liqueur could be used in a classy way, and their\nFather's Advice\npartnered it with bitter elements and sherry. For runners up,\nBackbar\n's room temperature\nDerby Scaffa\nand\nAudubon\n's rum riff on the Lawhill, the\nLaw Harbor\n, deserve recognition.\nMay:\nAnother strong month for\nSichuan Garden II\nwhere the\nAbsinthe Buck\ntamed the anise-driven cordial with almond and spice. Also intriguing was the\nIndependent\n's\nKapuna Kane\nthat worked a large amount of gentian liqueur into a drink did not feel overwhelmed by it.\nJune:\nA Piña Colada-Negroni hybrid for Negroni Week? Count\nNo. 9 Park\nin for the top seat in June with their\nAmaro di Cocco\n(they ignored my suggestion for the name Piña Negrada though). For honorable mention,\nTownshend\n's Chartreuse-y\nPeacefield\nand\nLincoln\n's mezcal and spice\nBattle of Puebla\n.\nJuly:\nFor July and August, I will segregate out the New Orleans and Tales of the Cocktail drinks and deal with the local talent here. Just north of the city, I was intrigued by\nBarrel House\n's\nJersey Isle Julep\n, and for a silver showing,\nSpoke\nwith their\nA Bird Named Rufus\n.\nNew Orleans & Tales of the Cocktail:\nWith 16 recipes written up from the event and around the city, I felt that it needed its own category. I was definitely impressed with Beachbum Berry's\nLatitude 29\nand found myself there quite often (the only bar that matched it was the 24 hour craft beer bar near my hotel, the Avenue Pub); I was advised to start with their take on the classic Pearl Diver called the\nPontchartrain Pearl Diver\nand that recommendation was strong.\nPouring Ribbons\n'\nSing for Your Supper\nwas probably the best drink at the Bartenders Breakfast, and for over the top elegance, the\nMeyer's Cobbler\nat\nCompère Lapin\nstood out.\nAugust:\nAugust was indeed a challenge. Top honor will go to\nFrogmore\n's tribute to Charleston's role in Madeira trade with the\nSun City\n. The\nGolden-eyed Treefrog\nat a rum event at\nFelipe's\nand the New Orlean's tribute, the\nEasy E\n, at\nBackbar\nget the tip of the hat.\nSeptember:\nThings did not get any easier in September to make a choice, and it was hard enough to narrow it down to three. So here they are without any designation.\nHawthorne's\nBoulevardier in the Heather\nas the beginning of the banana Negroni phase for me.\nEstragon\n's\nTropicalia\nwith cachaça, spices, and tropical flavors. And\nHojoko\n's\nBudokon\nas an overproof rum-madeira Sazerac of sorts.\nOctober:\nIt was tough to pick a best drink at\nNo. 9 Park\nthis month with a strong showing on their new menu; perhaps their\nDeclaration\nwith Madeira edged out the Sherry Painkiller and the I'wi Bird. A duo of gentian liqueur cocktails deserve the nod:\nMonument Park\nat\nState Park\nand the\nBarnyard Punch\nat\nHighball Lounge\n.\nNovember:\nI couldn't narrow down which four equal part drink was the top dog, so why not split the difference with the\nFranklin\n's\nAlmost Famous\nand\nBrick & Mortar\n's\nOne One Thousand\n. Off of\nAudubon\n's cartoon-themed section of the menu, the\nFriar Tuck\ndeserves some notice.\nDecember:\nJust opened this month,\nTiger Mama\nimpressed me with their rum Manhattan of sorts, the\nLong Eclipse\n. A downtown duo of the amusingly named\nHigh Five, So Am I\nwith its tequila, Cynar, and honey action at\nJM Curley\nand the\nBela Vista\nwith rye, banana, and Ramazzotti and\nNo. 9 Park\nround out the month.\nSo there are my 34 best drinks in Boston for 2015 a trio from Tales of the Cocktail and New Orleans thrown in. From the local talent, those drinks stem from 25 different establishments across town (and some just outside of town). I also left out any drinks that I had a hand in at Russell House Tavern and Loyal Nine. And as I said last year, there were certainly ones that got edged out that I wish I could mention, but the scope of this post was kept tight (although not as tight as a top 12 would have been). I am looking forward to what 2016's list will bring. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RKYuORtmBYpVctaV2rskT0J7M60kNx6qO74jtT2J-52lMx_SppCQZgbY_k5KY8O58snNItNgBx6oGyB-G1EglCK9cXojyr1v-3eb0ppAKWbpS2bRdupA9h-l3rMB2Y4KSrMtgm-l-tmc/s320/jetsbrazil0530.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPn2naFrXrLZZHcYY9cZ4dSQhpaktk9-pB8juA5WppJ_xm58s8dAYPRaoUNKjXd_gIAWXvEDf3OttVQ4pIhQCQ-JTcz5pq7yg7Ys8Np9cqFp7Jtjc73dSKgd3DvolE3z7hyzh_wszmwnY/s320/peacefield0710.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemj_qHc1_ibONFyK3fd89Ix3BCt4SaeYdEb1yNnxAIozgDno4GFCjP3AJt_XpGUnq9EJqZRKssPTi4jEzd0cwmiircQ4sWrCc6gWYD6HQ09uzf44BOFgb4SqzGOKC-hhuy9NX_knFFCDf/s320/goldentreefrog400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjzqF-EeeGyg4t9ZTcshLvLUjv82ytc7xZ5A0Vhd_y4DWB0hc8gZ8cVUfT35ywgpTTXPW5Kjjk3TzYPvaAugBTxX2pIIkVqLjT0Nl-fnFUddKQDSp13CRV_r7wHD7RtgCUiwWvPUrTaf2/s320/barnyard1134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RKYuORtmBYpVctaV2rskT0J7M60kNx6qO74jtT2J-52lMx_SppCQZgbY_k5KY8O58snNItNgBx6oGyB-G1EglCK9cXojyr1v-3eb0ppAKWbpS2bRdupA9h-l3rMB2Y4KSrMtgm-l-tmc/s800/jetsbrazil0530.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2015 (in) ::", "url": "https://cocktailvirgin.blogspot.com/2016/01/freds-picks-for-top-cocktails-of-2015-in.html", "published": "2016-01-02T09:00:00.000-05:00", "updated": "2019-07-14T13:02:05.168-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "50 Shades of Maguey" ], "instructions": null, "body_text": "I will complete my sixth annual trilogy of year end wrap up posts by picking out the best recipes we tried at our home bar this year. Given my schedule of working nights, I find myself having the home bar as the only drinking option available, so I definitely put a bit more focus on my closest and dearest bar. I used to also tack on the best of my own creations at the end of the post, but I think I covered that in the first part of the trilogy (and you can see the whole collection\nhere\n). Thus, this list is dedicated to the best recipes created by bartenders, living, deceased, and unknown, from around the world all brought to me at my home bar (where pants are optional).\nJanuary:\nTo start the year off, I selected the\nTurn Signal\nby Portland's Sean Hoard and Daniel Shoemaker as a great fruity, bitter, and Bourbon drink.\nLuna de Cosecha\nby Justin Noel of 1534 in NYC with a stirred bitter and chocolatey tequila Manhattan and the strange early 1900's cassis for Maraschino Martinez, the\nMarblehead\ngot honorable mentions.\nFebruary:\nDespite the name,\n50 Shades of Maguey\ncaptured my attention with the ever delightful passion fruit-Campari pairing. Seattle's Scott Diaz's\nA Simple Quandry\nas a gin and aquavit 1919 Cocktail of sorts and Central Provisions'\nSchooner Punch\nthat they created up in Portland, Maine, to show off a classic punch style have my attention as well.\nMarch:\nI rather enjoyed Natalie Jacob's\nJake Barnes\nfor combining the Jack Rose with the pineapple-laden Jersey City. March's secondary honors go to Jeremy Oertel's\nHaunted House\nfrom\nThe Old-Fashioned\nbook with its use of Swedish punsch as the sweetener, and the sherry and orgeat\nYoungs\nfrom\nPioneers of Mixing in Elite Bars: 1903-1933\n.\nApril:\nApril was quite a Manhattan-filled month. First, I was quite impressed with the gin-pineapple-IPA beer combo in Thomas Waugh's\nStrange Brew\nfrom\nThe Death & Co. Cocktail Book\n. Next, for runners up, Phil Ward's\nR'Cobbler\n-- a Rosita riff he created at Mayahuel, and Jesse Vida's\nSquare Root\n-- an earthy Paper Plane-like equal parter that he created at Dead Rabbits.\nMay:\nMay brought things back to Boston with Ryan Lotz's\nBenny & the Jets\nTiki-style drink that he created for a Beachbum Berry event in town. Keeping with the Tiki theme, one of the second spots goes to\nPleasure Island\nby Seattle's Ryan Lobe. And on the elegant side,\nMorning\nfrom Boothby's 1934 book captured elements of the Brandy Crusta without all the peel and sugar rim.\nJune:\nTiki did continue on with the 1961\nPuka Punch\nas a top pick, and Blair Reynold's\nHilo Hala\nthat he created before he even opened Hale Pele as a runner up. The other runner up, the\nBaltimore Cocktail\n, was created by Andrew Willett as a Madeira and spice variation using the Vieux Carré structure. The photo above was also from this month, the\n1946 Zombie\n, which was also delightful but the photo and garnishing were more top notch than the variation recipe.\nJuly:\nThe month was a tough one to narrow down, and the top nod will be shared by two bartenders mentioned already. One was Scott Diaz's\nThe Count's Swizzle\nwhich veered from the Negroni into Swizzle-land but still kept the Campari; and the other was Jeremy Oertel's Cynar and fire\nArtichoke Hold\n. For honorable mention in July, Jessica Gonzalez's\nNight Watch\nfrom\nThe Death & Co. Cocktail Book\nmade for a great nightcap. A garnish nod to myself went to my pirate ship on\nBlackbeard's Ghost\n.\nAugust:\nIt was easier to narrow the pack down to three than it was to pick a top drink. Perhaps Seattle's Connor O'Brien's\nUnique Bird\nthat split the difference between a Jungle Bird and a Daisy de Santiago and graced the pages of Paul Clarke's\nThe Cocktails Chronicles\nbook. The\nSpiced Park Swizzle\nfrom\nTiki Drinks: Tropical Cocktails for the Modern Bar\nand a leftover recipe from Tales of the Cocktail, the\nSip Sip Hooray\nfrom San Diego's Noble Experiment, both were solid drinks.\nSeptember:\nJason Alexander's\nGolden Shellback\noffered Tiki with elegant Benedictine and Swedish punsch notes for September's pick. Next, Maksym Pazuniak's\nA Moment of Silence\nstill holds up after all these years since\nBeta Cocktails\nwas published, and Gregory Buda's update of the Japanese Cocktail -- the\nOrientation\nat Dead Rabbits both deserve some recognition.\nOctober:\nWhen Will Isaza of Fairsted Kitchen competed for Bacardi Legacy in Boston, I went home and made his winning drink the\nParaiso\nat home to show myself why it was top dog. October also found me drinking a lot of quirky banana liqueur drinks with the\nBanana Boulevardier\nfrom the Anvil being one of the better ones. And for the other runner-up, a strange Daiquiri variation using an already taken name -- the\nWhite Lion\nfrom the irreverent\nPioneers of Mixing at Elite Bars: 1903-1933\nreminded me of a little of a Periodista.\nNovember:\nHale Pele's Mindy Kucan crafted one of the better seasonal drinks this year with the\nNutty Like a Fruitcake\n. Silver and bronze medals (in no particular order) go to Eric Witz's Last Word-Widow's Kiss hybrid the\nWidow's Word\nand Boothby's 1934 dry vermouth elegant yet tropical egg white\nPantomime\n.\nDecember:\nAnother great seasonal drink came from Chicago's The Whistler with Billy Helmkamp's\nSouth Pole Swizzle\n. A nod should be given to a pair of egg drinks, namely Griffin Lawler's\nTreaty of Paris\nwith its Earl Grey tea notes and Pip Hanson's\nAngophile\nwith a hearty dose of Angostura balanced and complemented by the vanilla-driven Licor 43.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2WJ4dgtXpRvQy7LNvKMRpBxDii1GVLKvkStBjwfHM08nJnEqrppsNgMiOX24wfyKSQWC0XD8NN9_5WW95hL3zctjeFE9XoJ0_bqpkcIc1jQNwSpQ2vDPcdti7tljybGrgOVWFJZGwBgM/s320/quandry_0491.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVpIiN5CxXlg1xPj8Nn_NCIbTezFIRheyJVeCQdRW1UvwCHsJ8F3xjzgY6NHmnLEY9HuXsTTSxWw5QLhvKXbkEuboToKuO5ROU8RwXdLSKgASNk3KdX93Nzi-yG_Q3_Oo2tjoqSabFID9/s320/zombie0723.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBsvLYK29LJ8E6K_TN7dhvAIxmxjUurKu7V1BvDUNTS3WgQpOLT79voYaeEovQH2rOtwVegJzhHKDkXAOJoU50RE7qNCdigQCXuUdPiiHjuSWQWE2JVwmCfx6T-LI0o9_EsdnvVvykDxS/s320/spicedpark1027.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGH1HWUzsQvldV-GVK1ZTDB8Md7OY60aGc5hkRuquE5FSsvhIfS8OtviR7f0Cr5Al5pQg1YLSqapd6WWARJWQTRTOuaZIwaJx55OZsPdfiwEPD3OsEyKAE9D_HM5k5JuC1xPtrdDtLA8iG/s320/nuttylike1222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2WJ4dgtXpRvQy7LNvKMRpBxDii1GVLKvkStBjwfHM08nJnEqrppsNgMiOX24wfyKSQWC0XD8NN9_5WW95hL3zctjeFE9XoJ0_bqpkcIc1jQNwSpQ2vDPcdti7tljybGrgOVWFJZGwBgM/s800/quandry_0491.jpg", "comment_count": 0 }, { "title": "st. columbus rill", "url": "https://cocktailvirgin.blogspot.com/2016/01/st-columbus-rill.html", "published": "2016-01-03T09:00:00.000-05:00", "updated": "2017-07-04T09:00:05.163-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "chartreuse (green)", "maraschino", "vermouth (bianco)", "whiskey" ], "ingredients": [ "2 oz Bushmills Irish Whiskey (Teeling's Small Batch)", "3/4 oz Dolin Blanc Vermouth", "1/4 oz Green Chartreuse", "1/4 oz Luxardo Maraschino" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Bushmills Irish Whiskey (Teeling's Small Batch)\n3/4 oz Dolin Blanc Vermouth\n1/4 oz Green Chartreuse\n1/4 oz Luxardo Maraschino\nStir with ice and strain into a coupe glass.\nA few Fridays ago, I decided to open up the\nDeath & Co. Cocktail Book\nto find my evening's nightcap. Phil Ward's St. Columbus Rill from 2008 called out to me and reminded me of the\nFlushing-Main St.\nthat I had tried earlier in the week. Once mixed, the St. Columbus Rill presented a malt, Chartreuse herbal, and hints of nutty cherry on the nose. Next, a light malt and grape sip gave way to smooth whiskey and a Last Wordy combination of Green Chartreuse and Maraschino.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTtTEz4Nr1SxuI5abhyphenhyphenPFbNgTLogK44KTZyLsKg_3wodEBL0Ox9WBgwJlLVVrlapFavEgBViaUnrrMP6-pBKtpI65T6SMTANKauJnuLO4X8fud0PWi6vWEfTHcU-cIN4F4zpeQGibSI3w/s320/stcolumbus1358.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTtTEz4Nr1SxuI5abhyphenhyphenPFbNgTLogK44KTZyLsKg_3wodEBL0Ox9WBgwJlLVVrlapFavEgBViaUnrrMP6-pBKtpI65T6SMTANKauJnuLO4X8fud0PWi6vWEfTHcU-cIN4F4zpeQGibSI3w/s800/stcolumbus1358.jpg", "comment_count": 0 }, { "title": "coronian", "url": "https://cocktailvirgin.blogspot.com/2016/01/coronian.html", "published": "2016-01-04T09:00:00.000-05:00", "updated": "2017-07-04T08:59:36.844-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "W.H. Taylor", "source": "Café Royal Cocktail Book", "year": null }, "categories": [ "apricot liqueur", "brandy", "lemon juice", "swedish punsch" ], "ingredients": [ "5/10 Brandy (1 1/2 oz Camus VS Cognac)", "3/10 Marie Brizard Apricot Brandy (1/2 oz Rothman & Winter)", "2/10 Cederlunds Swedish Punsch (1/2 oz Kronan)", "1 dash Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "5/10 Brandy (1 1/2 oz Camus VS Cognac)\n3/10 Marie Brizard Apricot Brandy (1/2 oz Rothman & Winter)\n2/10 Cederlunds Swedish Punsch (1/2 oz Kronan)\n1 dash Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nMonday two weeks ago, I turned to the\nCafé Royal Cocktail Book\nand spotted the Coronian attributed to W.H. Taylor. I was drawn in to the recipe for it reminded me of the\nHavana Cocktail\nbut with brandy instead of gin. Once prepared, the Coronian shared a brandy and apricot bouquet. Next, lemon on the sip was joined by hints of orchard fruit, and the swallow proffered brandy, tea, and apricot notes. Overall, the Swedish punsch donated a dryness and complexity to the swallow, and its flavors worked rather well with the apricot to modify the other's flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJNQBg6gt626I-7nwp4MiKW8C3BGJKZSvMFFbEbjhoFQNicEbDJ5rSKj3Uy1uFZMn3q_Y_XsgMovoFBEtLIT-_q-bbeir_XlZqD6dEZubHXnlNf9NtcNeB3EsFCOOwd6xVZFjbr2nm6sG/s320/coronian1365.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJNQBg6gt626I-7nwp4MiKW8C3BGJKZSvMFFbEbjhoFQNicEbDJ5rSKj3Uy1uFZMn3q_Y_XsgMovoFBEtLIT-_q-bbeir_XlZqD6dEZubHXnlNf9NtcNeB3EsFCOOwd6xVZFjbr2nm6sG/s800/coronian1365.jpg", "comment_count": 1 }, { "title": "darkwing duck", "url": "https://cocktailvirgin.blogspot.com/2016/01/darkwing-duck.html", "published": "2016-01-05T13:56:00.000-05:00", "updated": "2017-07-04T08:59:09.392-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "audobon" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Tyler Wang", "source": "Audubon", "year": null }, "categories": [ "#audobon", "applejack", "bitters (Angostura)", "scotch", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "1 oz Royal Thistle Scotch", "1/2 oz Laird's Bonded Apple Brandy", "1 oz Carpano Antica Sweet Vermouth", "1/2 oz Russo Nocino", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a single old fashioned glass. Garnish with a cherry.", "body_text": "1 oz Royal Thistle Scotch\n1/2 oz Laird's Bonded Apple Brandy\n1 oz Carpano Antica Sweet Vermouth\n1/2 oz Russo Nocino\n1 dash Angostura Bitters\nStir with ice and strain into a single old fashioned glass. Garnish with a cherry.\nTuesday two weeks ago, Andrea and I ventured over to Audubon for dinner. For a drink, I asked bartender Taylor Knight for the Darkwing Duck from the cartoon-themed section of the menu, and he mentioned that it was bar manager Tyler Wang's menu item. Once prepared, it gave forth nutty and smoke aromas with a hint of grape. The grape continued on into the sip where it mingled with apple flavors, and the swallow presented the Scotch with nutty notes smoothed over by the Carpano Antica.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9e4XJJU4rQ5dkqvzQTnxg7ubb2G21-z294H4QcYnSVt1ws4ZNwT9K6_bMm-FC-c6cPgQiWlErH34ERKvOyf1NUm9uAeyZkUeNZOHf33Avtj7NacGUg818AkswwXqW26n6j7wxmnVd7iqR/s320/darkwingduck1367.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9e4XJJU4rQ5dkqvzQTnxg7ubb2G21-z294H4QcYnSVt1ws4ZNwT9K6_bMm-FC-c6cPgQiWlErH34ERKvOyf1NUm9uAeyZkUeNZOHf33Avtj7NacGUg818AkswwXqW26n6j7wxmnVd7iqR/s800/darkwingduck1367.jpg", "comment_count": 1 }, { "title": "argentina", "url": "https://cocktailvirgin.blogspot.com/2016/01/argentina.html", "published": "2016-01-05T14:37:00.000-05:00", "updated": "2017-07-04T08:58:10.286-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "benedictine", "bitters (aromatic)", "bitters (orange)", "cointreau", "gin", "vermouth (dry)" ], "ingredients": [ "1/3 jigger Gin (1 oz Hayman's Royal Dock)", "1/3 jigger Dry Vermouth (1 oz Noilly Prat)", "1 spoon Cointreau (1/3 oz)", "1 spoon Benedictine (1/3 oz)", "1 spoon Orange Juice (1/3 oz)", "1 dash Orange Bitters (Regan's)", "2 drop Bitters (1 dash Jerry Thomas Decanter)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/3 jigger Gin (1 oz Hayman's Royal Dock)\n1/3 jigger Dry Vermouth (1 oz Noilly Prat)\n1 spoon Cointreau (1/3 oz)\n1 spoon Benedictine (1/3 oz)\n1 spoon Orange Juice (1/3 oz)\n1 dash Orange Bitters (Regan's)\n2 drop Bitters (1 dash Jerry Thomas Decanter)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nAfter getting home from Audubon, I treated myself to a nightcap. For inspiration, I opened Boothby's 1934\nWorld Drinks and How to Mix Them\nand spotted the Argentina. The combination of ingredients reminded me of a\nSatan's Whiskers\nperhaps crossed with aspects of the\nTango #2\n.\nIn the glass, the Argentina proffered orange aromas from the twist oils and the juice. Next, a crisp orange sip with hints of white wine gave way to juniper, orange peel, herbal, and spice elements on the swallow. Overall, the drink was definitely a step up from a\nBronx\ngiven the richer orange flavors as well as the spiced and herbal components.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PbhYFc8TJZWNgIS3ud-3lGn9dui8QC2rCnUoRI2L2W-OGnmA8yXC_rzgS0NYVPqS0POhwkSTzwBRvmSNBD3a3868-Rta1qi9Bk1LMw3tc0ukFhBCHg_9Dmej19JLFU2eRoHcnUygVJQ2/s320/argentina1368.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PbhYFc8TJZWNgIS3ud-3lGn9dui8QC2rCnUoRI2L2W-OGnmA8yXC_rzgS0NYVPqS0POhwkSTzwBRvmSNBD3a3868-Rta1qi9Bk1LMw3tc0ukFhBCHg_9Dmej19JLFU2eRoHcnUygVJQ2/s800/argentina1368.jpg", "comment_count": 0 }, { "title": "4 devils", "url": "https://cocktailvirgin.blogspot.com/2016/01/4-devils.html", "published": "2016-01-06T14:36:00.000-05:00", "updated": "2017-07-04T08:57:42.855-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jace Sheehan", "source": "Wink & Nod", "year": null }, "categories": [ "#other", "benedictine", "fernet-branca", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Bulleit Rye", "1 oz Lustau Oloroso Sherry", "1/2 oz Benedictine", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Bulleit Rye\n1 oz Lustau Oloroso Sherry\n1/2 oz Benedictine\n1/4 oz Fernet Branca\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I made a field trip to the South End to stop into Wink & Nod. For a drink, I asked bartender Jace Sheehan for the 4 Devils off of the \"Featured Releases\" movie-themed section of their menu. The 4 Devils was a 1929 black and white movie subtitled \"A swinging circus trapeze becomes the pendulum of passion.\" Besides the circus theme, I was drawn towards the drink for it reminded me of an\nOldfield\nwith sherry.\nThe 4 Devils began with a nutty aroma with a hint of menthol and other herbal notes. Next, the dry grape sip offered a bit of body, and the swallow shared rye spice, nutty, and menthol herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNbNUeI6GNsnW0gScMaUgU9kcJZQFXEi6rG6Bu9ZDDgilXMAl4GQ0FopgUIWtWeEuk-cEs0g98OqmrCDo12fo7cwpTjLGNVpVpC0eSCTG4vRoWe7h6Q8TcDjhYFc8y2_QPu-sKNy0TY6U/s320/4devils1371.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNbNUeI6GNsnW0gScMaUgU9kcJZQFXEi6rG6Bu9ZDDgilXMAl4GQ0FopgUIWtWeEuk-cEs0g98OqmrCDo12fo7cwpTjLGNVpVpC0eSCTG4vRoWe7h6Q8TcDjhYFc8y2_QPu-sKNy0TY6U/s800/4devils1371.jpg", "comment_count": 0 }, { "title": "tiki alexander", "url": "https://cocktailvirgin.blogspot.com/2016/01/tiki-alexander.html", "published": "2016-01-07T12:28:00.002-05:00", "updated": "2017-07-04T08:56:47.802-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Jeffrey Levy", "source": "TurnTableKitchen", "year": null }, "categories": [ "cream", "creme de cacao", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "3/4 oz Lost Spirits 151 Proof Cuban Rum (Lemon Hart 151)", "3/4 oz Tempus Fugit Crème de Cacao", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Heavy Cream" ], "instructions": "Shake with ice and strain into a snifter glass. Fill with crushed ice and garnish with nutmeg, a pineapple wedge, and pineapple leaves (nutmeg and borage flowers).", "body_text": "3/4 oz Lost Spirits 151 Proof Cuban Rum (Lemon Hart 151)\n3/4 oz Tempus Fugit Crème de Cacao\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Heavy Cream\nShake with ice and strain into a snifter glass. Fill with crushed ice and garnish with nutmeg, a pineapple wedge, and pineapple leaves (nutmeg and borage flowers).\nAfter my night out on the town, I decided to make a drink from\nTurnTableKitchen\nthat I had spotted on the Instagram of Jeffrey Levy, the drink's creator. The article was on the Brandy Alexander, and Jeff's riff on it was a rum one that took it in a Tiki direction.\nThe Tiki Alexander shared a nutmeg aroma from the garnish. Next, a creamy lime sip gave way to chocolate, rum, and pineapple flavors. I could not help but think that Green Chartreuse would not be out of place here to convert it into a\nPago Pago\nAlexander, but that would take the drink even further away from its roots.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHgVhLILDnGm57sDI8BUFjUpQzVdpl6J74RgkQUGARbT7QFh1X50t2RLburCP6FnuJgLDOnO_2XJPEe5XF__xxgDQdhSUEmpgWsiBCoa0nGacSBGRBo3NxJCrAavt_sT3QS-Ndu8ownsJ/s320/tikialexander1374.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHgVhLILDnGm57sDI8BUFjUpQzVdpl6J74RgkQUGARbT7QFh1X50t2RLburCP6FnuJgLDOnO_2XJPEe5XF__xxgDQdhSUEmpgWsiBCoa0nGacSBGRBo3NxJCrAavt_sT3QS-Ndu8ownsJ/s800/tikialexander1374.jpg", "comment_count": 0 }, { "title": "seven seas swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/01/seven-seas-swizzle.html", "published": "2016-01-08T08:30:00.000-05:00", "updated": "2017-07-04T08:56:19.014-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Nick Bennett", "source": "Porchlight", "year": null }, "categories": [ "batavia arrack", "bitters (orange)", "lime juice", "tea" ], "ingredients": [ "2 oz Batavia Arrack", "1/2 oz Lime Juice", "1/2 oz 2:1 Green Tea Syrup (3/4 oz 1:1)", "1 dash Regan's Orange Bitters" ], "instructions": "Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig and freshly grated nutmeg.", "body_text": "2 oz Batavia Arrack\n1/2 oz Lime Juice\n1/2 oz 2:1 Green Tea Syrup (3/4 oz 1:1)\n1 dash Regan's Orange Bitters\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig and freshly grated nutmeg.\nA few Thursdays ago for my post-work shift nightcap, I decided to make a drink that I had spotted in\nPunch\nMagazine article about Batavia Arrack. The recipe that caught my eye, the Seven Seas Swizzle, was Nick Bennett's riff on the\nQueen's Park Swizzle\nthat he crafted at the Porchlight in Manhattan. Besides the rum to Batavia Arrack switch, he swapped the muddled mint and simple syrup to a green tea syrup as well as changing the aromatic bitters to orange.\nThe Seven Seas Swizzle generated a woody spice and mint bouquet. On the palate, sweet lime on the sip led into funky rum, green tea, and a dry finish on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDzDGKAX6mRxqnmV-Jq39tms4W4gcFFaftWkGepxbk2hO63bNyV2UrjBpKguAoqU8IPS1toC5B2ucU4_tN7yMEv7FDHVAVX0SljiXluTh4SUwt3i8sxy8ChIEcUQJABId8jqFXsB8_qEq/s320/sevenseas1378.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDzDGKAX6mRxqnmV-Jq39tms4W4gcFFaftWkGepxbk2hO63bNyV2UrjBpKguAoqU8IPS1toC5B2ucU4_tN7yMEv7FDHVAVX0SljiXluTh4SUwt3i8sxy8ChIEcUQJABId8jqFXsB8_qEq/s800/sevenseas1378.jpg", "comment_count": 1 }, { "title": "vatican city", "url": "https://cocktailvirgin.blogspot.com/2016/01/vatican-city.html", "published": "2016-01-09T08:00:00.000-05:00", "updated": "2017-07-04T08:55:49.516-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Mikki Kristola", "source": "The Varnish", "year": null }, "categories": [ "lime juice", "simple syrup", "soda", "suze", "vermouth (bianco)" ], "ingredients": [ "1 oz Suze Gentian Liqueur (Salers)", "1 oz Dolin Blanc Vermouth", "1 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Collins glass with 3 oz soda water. Fill with ice, add a straw, and garnish with a grapefruit twist.", "body_text": "1 oz Suze Gentian Liqueur (Salers)\n1 oz Dolin Blanc Vermouth\n1 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a Collins glass with 3 oz soda water. Fill with ice, add a straw, and garnish with a grapefruit twist.\nSaturday two weeks ago, I reached for my copy of\nThe Essential New York Times Book of Cocktails\nto make a drink that I had spotted earlier in the week called the Vatican City. The recipe was created by Mikki Kristola of the Varnish in Los Angeles and appeared like a riff on Michael McIlroy's\nRome with a View\n. Once prepared, it gave forth a grapefruit oil aroma. Carbonated lime and wine notes on the sip led into earthy gentian and other herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpgUOTyl9GvOyAnEExSxIji_GHc2opE2o9LRAMswdeMhi0FETqwMPB7F_CQt50EEfq1hKMD_7HRLxOxeK6nUkochg5okcxXsasjHai3wt_Yz3Fkort9M9hxPl-_9Rg8Xkld3a6qDeYXpM/s320/vaticancity1379.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpgUOTyl9GvOyAnEExSxIji_GHc2opE2o9LRAMswdeMhi0FETqwMPB7F_CQt50EEfq1hKMD_7HRLxOxeK6nUkochg5okcxXsasjHai3wt_Yz3Fkort9M9hxPl-_9Rg8Xkld3a6qDeYXpM/s800/vaticancity1379.jpg", "comment_count": 0 }, { "title": "julien sorel", "url": "https://cocktailvirgin.blogspot.com/2016/01/julien-sorel.html", "published": "2016-01-10T11:41:00.002-05:00", "updated": "2017-07-04T08:55:20.466-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "champagne", "chartreuse (green)", "cognac", "lemon juice", "maraschino" ], "ingredients": [ "1/2 oz Courvoisier Cognac (Camus VS)", "1/2 oz Green Chartreuse", "1/2 oz Luxardo Maraschino", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a flute glass, and top with champagne (Gruet Blanc de Blancs). Twist a lemon peel over the top (I included the twist).", "body_text": "1/2 oz Courvoisier Cognac (Camus VS)\n1/2 oz Green Chartreuse\n1/2 oz Luxardo Maraschino\n1/2 oz Lemon Juice\nShake with ice, strain into a flute glass, and top with champagne (Gruet Blanc de Blancs). Twist a lemon peel over the top (I included the twist).\nAfter the Vatican City, I wanted one more drink to round out my Saturday night post-shift libations. Therefore, I began flipping through the\nDeath & Co. Cocktail Book\nand stumbled upon Phil Ward's variation on the Last Word, the Julien Sorel, that he created in 2008. This variation stood out in two ways: Cognac as the spirit and it being a sparkling cocktail. I have had another sparkling wine Last Word-like drink, the\nAfterword\n, as well as a beer one, the\nWord to Your Mom\n, but the Cognac part was unique.\nThe Julien Sorel gave forth a lemon oil aroma that covered nutty Maraschino notes. Next, the sip was a combination of the lemon and sparkling wine, and the swallow shared the Cognac and subtle Maraschino and Chartreuse herbal notes. Definitely, the sparkling wine helped to lighten the flavor profile here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVI8jkBkHsxmd-siw6GYFXsvFnRECtK4X0XhgHbbpZA-lLja64q2ZYhyphenhypheniPeJAJfBrihu9zHybrQIh1RrqnLgfu_6M2YyE3I7gL_JODwx2K5vhdwbfdPcPmpVCbMdKjDz0SKu4YRureiYpK/s320/juliensorel1382.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVI8jkBkHsxmd-siw6GYFXsvFnRECtK4X0XhgHbbpZA-lLja64q2ZYhyphenhypheniPeJAJfBrihu9zHybrQIh1RrqnLgfu_6M2YyE3I7gL_JODwx2K5vhdwbfdPcPmpVCbMdKjDz0SKu4YRureiYpK/s800/juliensorel1382.jpg", "comment_count": 0 }, { "title": "lavender lady", "url": "https://cocktailvirgin.blogspot.com/2016/01/lavender-lady.html", "published": "2016-01-11T17:00:00.002-05:00", "updated": "2017-07-04T08:54:52.723-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "J.C. Armstrong", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "calvados", "cointreau", "creme de violette", "gin", "lemon juice" ], "ingredients": [ "4/10 Booth's Gin (1 oz Tanqueray)", "2/10 Cusenier Calvados (1/2 oz Boulard VSOP)", "2/10 Cointreau (1/2 oz)", "1/10 Lemon Juice (1/2 oz)", "1/10 Crème Yvette (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "4/10 Booth's Gin (1 oz Tanqueray)\n2/10 Cusenier Calvados (1/2 oz Boulard VSOP)\n2/10 Cointreau (1/2 oz)\n1/10 Lemon Juice (1/2 oz)\n1/10 Crème Yvette (1/4 oz)\nShake with ice and strain into a cocktail glass.\nA few Sundays ago after my work shift, I began scanning my copy of the 1937\nCafé Royal Cocktail Book\nand found the Lavender Lady by J.C. Armstrong. As an egg white-less riff on the\nWhite Lady\nseries, this one had a split gin and apple brandy spirit base like the\nPink Lady\n; however, instead of grenadine in the Pink, the Lavender went with Crème Yvette for color while keeping the White's orange liqueur as well for additional sweetness.\nThe Lavender Lady began with a floral, bright lemon, and orange peel aromas. Next, the sip was rather citrussy with lemon and orange flavors, and the swallow shared juniper, apple, and violet-herbal notes. Perhaps a slightly less aged apple brandy and more violet liqueur would garner a more lavender color, but the drink was delightful regardless.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSDz-v4BPT1sTYB1nkbXodASLdkYs_ekZCElErmTcXKXZsPHPqKnsIkigo0adwkWaEumLf-pkw1G-v2TJrtwlA_hZDaWXKzaVUXDGEQp8nJNCZ53V_sq-rtEmH_zZXMddMHqAmnX9vbPa/s320/lavenderlady1384.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSDz-v4BPT1sTYB1nkbXodASLdkYs_ekZCElErmTcXKXZsPHPqKnsIkigo0adwkWaEumLf-pkw1G-v2TJrtwlA_hZDaWXKzaVUXDGEQp8nJNCZ53V_sq-rtEmH_zZXMddMHqAmnX9vbPa/s800/lavenderlady1384.jpg", "comment_count": 0 }, { "title": "lost lake", "url": "https://cocktailvirgin.blogspot.com/2016/01/lost-lake.html", "published": "2016-01-12T17:51:00.001-05:00", "updated": "2017-07-04T08:54:22.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Paul McGee", "source": "Lost Lake", "year": null }, "categories": [ "campari", "lime juice", "maraschino", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "2 oz Appleton V/X Rum", "3/4 oz Passion Fruit Syrup", "3/4 oz Lime Juice", "1/2 oz Pineapple Juice", "1/4 oz Maraschino Liqueur (Luxardo)", "1/4 oz Campari" ], "instructions": "Shake with 1 cup crushed ice and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a pineapple frond, pineapple slice, orange peel, and edible flowers (mint, orange slice, borage flowers, and Lost Lake swizzle stick).", "body_text": "2 oz Appleton V/X Rum\n3/4 oz Passion Fruit Syrup\n3/4 oz Lime Juice\n1/2 oz Pineapple Juice\n1/4 oz Maraschino Liqueur (Luxardo)\n1/4 oz Campari\nShake with 1 cup crushed ice and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a pineapple frond, pineapple slice, orange peel, and edible flowers (mint, orange slice, borage flowers, and Lost Lake swizzle stick).\nA few Mondays ago, I began to flip through the latest issue of\nImbibe Magazine\nwhere I came upon one of Paul McGee's Tiki recipes. This one was the eponymous recipe from Chicago's Lost Lake, and the combination reminded me of a\nMary Pickford\ncrossed with a\nJungle Bird\n. Moreover, this recipe gave me a good excuse to garnish with the Lost Lake swizzle stick that I kept after McGee made me a\nPenang Afrididi #1\nat an event at Tales of the Cocktail last summer.\nThe Lost Lake conjured mint, floral, and orange aromas by my choices of garnish. Next, lime, the rum's caramel, and passion fruit notes filled the sip, and the swallow gave forth rum, pineapple, and passion fruit flavors along with a funky Campari-Maraschino combination. Overall, there was too little pineapple and too much passion fruit to be close to a Jungle Bird, but it still fell firmly into that classic's realm of delicious yet complex Tiki recipes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDbq84_7dsbHrMrVQfxi8EL2YyV1ggqMAm1H3aHwru77D3HW_SL4PoOm3yu_yAf484iuGcbHdNIK2onpAcjKSjJkEWPZhlXQ3zq0Rz5wDY75e0dJOAKYPIYURFElE7s1Fa0mvFfnHz79y/s320/lostlake1386.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDbq84_7dsbHrMrVQfxi8EL2YyV1ggqMAm1H3aHwru77D3HW_SL4PoOm3yu_yAf484iuGcbHdNIK2onpAcjKSjJkEWPZhlXQ3zq0Rz5wDY75e0dJOAKYPIYURFElE7s1Fa0mvFfnHz79y/s800/lostlake1386.jpg", "comment_count": 0 }, { "title": "hullabaloo", "url": "https://cocktailvirgin.blogspot.com/2016/01/hullabaloo.html", "published": "2016-01-12T18:42:00.000-05:00", "updated": "2017-07-04T08:53:54.431-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "gin", "lemon juice", "suze" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Avèze Gentian Liqueur", "1/2 oz Guava Syrup", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Avèze Gentian Liqueur\n1/2 oz Guava Syrup\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nA few Tuesdays ago, we were lured over to Estragon by the drink of the day. While we frequently visit Sahil on Mondays, he has been working at the bar on Tuesdays recently as well, and his guava-gentian liqueur drink seemed rather intriguing. Moreover, it reminded me of the passion fruit, gin, citrus, and bitters\nTanglin Club\n. In asking Sahil for a name of the drink so I could post it on\nInstagram\n, Sahil came up with Hullabaloo after the Indian children's book\nHullabaloo in the Guava Orchard\n.\nThe Hullabaloo shared a foresty earthy-pine aroma from the gentian liqueur and gin. Lemon and guava on the sip led into cedar and spice flavors on the swallow. Overall, the drink did remind me of a Tanglin Club to some degree but also of a\nGroovy Child\nas well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeYOVEXr_9G1qvwo-At96lxwlRqYgSm5JQ-7TL2zeGT6dQDVwOGGLq7Ovx2jWt1GJZ4jed8pjgIcXsnQzQ-iwFILZTPFCvQMPrPsA_Sy2O7o1M5qWm45CvMNTG99ER_ORrLpnYn__VxBO/s320/hullabaloo1389.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeYOVEXr_9G1qvwo-At96lxwlRqYgSm5JQ-7TL2zeGT6dQDVwOGGLq7Ovx2jWt1GJZ4jed8pjgIcXsnQzQ-iwFILZTPFCvQMPrPsA_Sy2O7o1M5qWm45CvMNTG99ER_ORrLpnYn__VxBO/s800/hullabaloo1389.jpg", "comment_count": 0 }, { "title": "juglans regia", "url": "https://cocktailvirgin.blogspot.com/2016/01/juglans-regia.html", "published": "2016-01-13T09:00:00.000-05:00", "updated": "2017-07-04T08:53:27.004-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (orange)", "bitters (other)", "scotch", "sherry", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Pig's Nose Scotch", "1 oz Lustau Oloroso Sherry", "1/2 oz Nocino Liqueur", "2 dash Fee's Walnut Bitters", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Pig's Nose Scotch\n1 oz Lustau Oloroso Sherry\n1/2 oz Nocino Liqueur\n2 dash Fee's Walnut Bitters\n1 dash Orange Bitters\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nThe drink that Andrea requested at Estragon was a Scotch and nutty number that bartender Sahil Mehta later named Juglans Regia. I was familiar with the Latin name for walnuts from Craigie on Main's\nJupiter's Acorn\nFlip. Here, instead of a Flip, it was more of a Bobbie Burns using a nutty sherry as the wine element. Once prepared, the twist donated orange oils on top of the dark grape notes and hint of smoke on the nose. Next, the sip offered dry grape and malt notes, and finally, smoky and nutty flavors filled the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsXmLSkKFyj3TtDBPfeK6XyLke6eDEd4DUEpc4DFbQM7FibOclW9PDrqmIYYMtr8yQ6dZ1RHK5C9Tjgrj1YjPUd3GP1kyRoDvvCOtNYfNQLwnuBxOR7dKNIh6gP8OP2gFGNgT9aHJYzEc/s320/juglansregia1390.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsXmLSkKFyj3TtDBPfeK6XyLke6eDEd4DUEpc4DFbQM7FibOclW9PDrqmIYYMtr8yQ6dZ1RHK5C9Tjgrj1YjPUd3GP1kyRoDvvCOtNYfNQLwnuBxOR7dKNIh6gP8OP2gFGNgT9aHJYzEc/s800/juglansregia1390.jpg", "comment_count": 0 }, { "title": "maxim", "url": "https://cocktailvirgin.blogspot.com/2016/01/maxim.html", "published": "2016-01-13T12:05:00.000-05:00", "updated": "2017-07-04T08:53:00.197-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "creme de cacao", "gin", "vermouth (sweet)" ], "ingredients": [ "2/3 Gin (1 1/2 oz Bluecoat)", "1/3 Sweet Vermouth (1 1/2 oz (Dolin)", "1 dash Crème de Cacao (1/4 oz Tempus Fugit)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Gin (1 1/2 oz Bluecoat)\n1/3 Sweet Vermouth (1 1/2 oz (Dolin)\n1 dash Crème de Cacao (1/4 oz Tempus Fugit)\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I spied the Maxim from Boothby's 1934\nWorld Drinks & How to Mix Them\nthat I viewed as a Chocolate Martinez. Therefore, instead of a two parts gin to one part sweet vermouth, I made this one equal parts like I prefer my Martinezes. Once prepared, the Maxim gave forth juniper, chocolate, and vanilla aromas. The vermouth's grape filled the sip, and the swallow presented juniper, citrus, and complementary chocolate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDS9pma_hmPvAWhk3ApCYj8wuZZ5pLKQCpmJTpqjOUlMPAAaBj1X92-xvrfCsvCJ5vleVANjOBG16C_dtDHqxneCV7QLrPEZoeXnETRnxxQbslSCro5oiWlVXnC2xZHVtcZLSSbOU-Th9/s320/maxim1391.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDS9pma_hmPvAWhk3ApCYj8wuZZ5pLKQCpmJTpqjOUlMPAAaBj1X92-xvrfCsvCJ5vleVANjOBG16C_dtDHqxneCV7QLrPEZoeXnETRnxxQbslSCro5oiWlVXnC2xZHVtcZLSSbOU-Th9/s800/maxim1391.jpg", "comment_count": 2 }, { "title": "radio days", "url": "https://cocktailvirgin.blogspot.com/2016/01/radio-days.html", "published": "2016-01-14T12:33:00.000-05:00", "updated": "2017-07-04T08:51:44.489-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Alex Day", "source": "Death & Co. Cocktail Book", "year": 2013 }, "categories": [ "bitters (Angostura)", "champagne", "gin", "honey", "lemon juice", "suze" ], "ingredients": [ "1 oz Tanqueray Gin", "3/4 oz Salers Gentian Liqueur", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup", "1 dash Angostura Bitters", "1 crescent Orange" ], "instructions": "Muddle the orange crescent with the bitters. Add the rest of the ingredients and ice, shake, and strain into a coupe (flute) glass. Top with champagne (2 oz Gruet Blanc de Blancs) and garnish with an additional orange crescent.", "body_text": "1 oz Tanqueray Gin\n3/4 oz Salers Gentian Liqueur\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup\n1 dash Angostura Bitters\n1 crescent Orange\nMuddle the orange crescent with the bitters. Add the rest of the ingredients and ice, shake, and strain into a coupe (flute) glass. Top with champagne (2 oz Gruet Blanc de Blancs) and garnish with an additional orange crescent.\nTwo Fridays ago, I wanted to cap off my work night with a drink, so I honed in on the\nDeath & Co. Cocktail Book\n. There in the sparkler section was a citrus and herbal champagne cocktail called the Radio Days that was crafted by Alex Day in 2013. Once mixed, the Radio Days let loose an earthy and orange aroma. Carbonated orange, lemon, and wine notes on the sip set up the gentian, juniper, and orange peel swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrD8DV2sjo5QtlTE0Qir9i5mk9rjRbN-Kvis1LgU8mioB46DALB7KPJLM1NcZ9TCkL6XQ3trZdLxIcBuLv0FMqAASaRHNq5_vHk1lsCQXRPois6R4yv4WuxFaFL3RlKRagUOkFuWbsAsR0/s320/radiodays1393.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrD8DV2sjo5QtlTE0Qir9i5mk9rjRbN-Kvis1LgU8mioB46DALB7KPJLM1NcZ9TCkL6XQ3trZdLxIcBuLv0FMqAASaRHNq5_vHk1lsCQXRPois6R4yv4WuxFaFL3RlKRagUOkFuWbsAsR0/s800/radiodays1393.jpg", "comment_count": 0 }, { "title": "h.s. special", "url": "https://cocktailvirgin.blogspot.com/2016/01/hs-special.html", "published": "2016-01-15T09:00:00.000-05:00", "updated": "2017-07-04T08:51:16.425-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "H. Seifert", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "gin", "swedish punsch", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/3 Gin (1 oz Hayman's Royal Dock)", "1/3 Sweet Vermouth (3/4 oz Dolin)", "1/3 Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Swedish Punsch (1/2 oz Kronan)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry (omitted) and twist an orange peel on top (garnish).", "body_text": "1/3 Gin (1 oz Hayman's Royal Dock)\n1/3 Sweet Vermouth (3/4 oz Dolin)\n1/3 Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Swedish Punsch (1/2 oz Kronan)\nStir with ice and strain into a cocktail glass. Garnish with a cherry (omitted) and twist an orange peel on top (garnish).\nSunday night after my shift found me perusing the 1937\nCafé Royal Cocktail Book\nwhere I spotted an interesting Perfect Martini recipe that added complexity with Swedish Punsch. The drink was created by bartender H. Seifert who had three recipes in the book, and this was his H.S. Special. Instead of leaving the Swedish Punsch as a dashed accent, I brought it a bit more forward to take up one-sixth of the pre-melt volume.\nThe H.S. Special gave forth an orange, grape, and juniper aroma. Next, the grape from the vermouths provided most of the sip's flavors, and the swallow shared gin, funky rum, and tea tannin notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWIaxHyoj2N6I1INnETjXJdQMoXRpsDMWpaLKvhJh6zQyPZS8CxHKE6edscKdK1xlJZ43pDsz54f8eQxWNa674sA-wiH8HlYkzDyqezcT2eV9cU6ixWzE8fvZWvwFpNdu8IvW_LHpL-AK/s320/hs_special1397.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWIaxHyoj2N6I1INnETjXJdQMoXRpsDMWpaLKvhJh6zQyPZS8CxHKE6edscKdK1xlJZ43pDsz54f8eQxWNa674sA-wiH8HlYkzDyqezcT2eV9cU6ixWzE8fvZWvwFpNdu8IvW_LHpL-AK/s800/hs_special1397.jpg", "comment_count": 0 }, { "title": "halfway to havana", "url": "https://cocktailvirgin.blogspot.com/2016/01/halfway-to-havana.html", "published": "2016-01-16T08:00:00.000-05:00", "updated": "2017-07-04T08:50:48.233-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dan Braganca", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Plantation 5 Year Rum", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe. Twist a lime peel over the top.", "body_text": "1 1/4 oz Plantation 5 Year Rum\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/4 oz Cinnamon Syrup\nShake with ice and strain into a cocktail coupe. Twist a lime peel over the top.\nTwo Mondays ago, Andrea and I stopped into Backbar for a drink. For a start, I was lured in with the drink of the day, Halfway to Havana. Bartender Dan Braganca described his creation as starting with the\nHemingway Daiquiri\nand when he spotted something on this blog using Don's Mix, he decided to take it in that direction. The presence of the sweet vermouth in the Daiquiri also reminded me of the\nFloridita\n.\nThe Halfway to Havana proffered cinnamon, floral, and lime aromas. The fruity sip shared grapefruit, lime, and grape notes, and the swallow showcased the caramel aged rum, citrus peel, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3BTi-9GvoJ76o6s7uI5h9LbtbBlbj5GteCiqWe_gtWDUDudKGhfvIze3pyw-ygB0PG_iV9yzgxEk54k_L8gt6zLItlARW10b-YRRq3FI1D_eXPo2WXmSuidf31Vj9UmXxbdu680BRLcq/s320/halfhavana1400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3BTi-9GvoJ76o6s7uI5h9LbtbBlbj5GteCiqWe_gtWDUDudKGhfvIze3pyw-ygB0PG_iV9yzgxEk54k_L8gt6zLItlARW10b-YRRq3FI1D_eXPo2WXmSuidf31Vj9UmXxbdu680BRLcq/s800/halfhavana1400.jpg", "comment_count": 0 }, { "title": "west indies fizz", "url": "https://cocktailvirgin.blogspot.com/2016/01/west-indies-fizz.html", "published": "2016-01-17T12:20:00.001-05:00", "updated": "2017-07-04T08:50:08.508-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "lime juice", "pineapple juice", "rum", "sherry", "soda" ], "ingredients": [ "2/3 Bacardi (1 1/2 oz El Dorado 5 Year)" ], "instructions": "Shake with ice and strain into a 5 oz Toddy glass and fill with soda water (6 oz Fizz glass containing 1 1/2 oz soda water). I added a lime wheel as garnish.", "body_text": "2/3 Bacardi (1 1/2 oz El Dorado 5 Year)\nJuice 1 Lime (1/2 oz)\n3 dash Pineapple Juice (1/2 oz)\n3 dash Sherry (1/2 oz Lustau Pedro Ximenez)\nShake with ice and strain into a 5 oz Toddy glass and fill with soda water (6 oz Fizz glass containing 1 1/2 oz soda water). I added a lime wheel as garnish.\nTwo Tuesdays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand found an interesting drink in the rum's Sour section called the West Indies. Since there are many drinks that make use of that name such as the\nWest Indies Punch\n, I tacked on the term \"Fizz\" to better differentiate it. Moreover, the combination of rum, sherry, pineapple, and lime seemed appealing since it worked rather well in the\nKuula Hina\n.\nThe West Indies Fizz began with a lime and raisiny aroma. The carbonated grape sip was aided by the lime's crispness, and the swallow offered rum and raisin notes with a dry pineapple finish. Indeed, upping the pineapple juice amount would not hurt here to tie the drink together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFge3Dvb7RpsBZE14Fj9BPOZwvavdedeG0xLVHI_0oR6AZafVAtjNrGLgcZhMbkrC0YVXMGXy-bBH1n4G8D0YvqdvOyntjYn9QwKQK_-Q_3U_mourp2kU4UyI_r5KCg_P6QtIk1b66DuKv/s320/westindiesfizz1402.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFge3Dvb7RpsBZE14Fj9BPOZwvavdedeG0xLVHI_0oR6AZafVAtjNrGLgcZhMbkrC0YVXMGXy-bBH1n4G8D0YvqdvOyntjYn9QwKQK_-Q_3U_mourp2kU4UyI_r5KCg_P6QtIk1b66DuKv/s800/westindiesfizz1402.jpg", "comment_count": 0 }, { "title": "key party", "url": "https://cocktailvirgin.blogspot.com/2016/01/key-party.html", "published": "2016-01-18T12:43:00.005-05:00", "updated": "2017-07-04T08:49:38.958-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joaquín Simo", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "amaro", "chartreuse (green)", "gin", "quinquina" ], "ingredients": [ "2 oz Plymouth Gin (Bluecoat)", "1/2 oz Bonal Gentiane-Quina", "1/2 oz Amaro Nardini", "1/4 oz Green Chartreuse" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Plymouth Gin (Bluecoat)\n1/2 oz Bonal Gentiane-Quina\n1/2 oz Amaro Nardini\n1/4 oz Green Chartreuse\nStir with ice and strain into a coupe glass.\nTwo Wednesdays ago, my nightcap needs were met by a Joaquín Simo recipe from the\nDeath & Co. Cocktail Book\n. In the gin section, Simo's 2009-vintage Key Party had all of the straight spirits herbal complexity that I was seeking. Once prepared, it gave forth a mix of Green Chartreuse herbal and gin botanical aromas on the nose. Next, grape and caramel on the sip gave way to gin and Green Chartreuse notes on the swallow with a chocolate, minty, and quinine finish. Overall, the Key Party was reminiscent of a\nBijou\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a-YL-d6tL8s3zhBDxdfaBdkyKqn9-iSghBqx_w5nfQF7FTJ78sJPLFtJLqvkhdORKTw_92Tmj1h5WGh-IBOCJlxbgwQ1G0K-fE_J7kkkJvVPPpivkJnVMWP7Kt0lttqYvjN6Q7TaCFin/s320/keyparty1404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a-YL-d6tL8s3zhBDxdfaBdkyKqn9-iSghBqx_w5nfQF7FTJ78sJPLFtJLqvkhdORKTw_92Tmj1h5WGh-IBOCJlxbgwQ1G0K-fE_J7kkkJvVPPpivkJnVMWP7Kt0lttqYvjN6Q7TaCFin/s800/keyparty1404.jpg", "comment_count": 0 }, { "title": "hollywood", "url": "https://cocktailvirgin.blogspot.com/2016/01/hollywood.html", "published": "2016-01-19T09:00:00.000-05:00", "updated": "2017-07-04T08:49:10.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "egg white", "grapefruit juice", "grenadine", "rum" ], "ingredients": [ "2/3 jigger Bacardi (1 1/2 oz Caliche Rum, 1/2 oz Seleta Gold Cachaça)", "1 spoon Grapefruit (3/4 oz Juice)", "1 spoon Grenadine (1/2 oz)", "1/2 Egg White (1 whole Egg White)" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail glass, and grate nutmeg over the top.", "body_text": "2/3 jigger Bacardi (1 1/2 oz Caliche Rum, 1/2 oz Seleta Gold Cachaça)\n1 spoon Grapefruit (3/4 oz Juice)\n1 spoon Grenadine (1/2 oz)\n1/2 Egg White (1 whole Egg White)\n(I added a piece of grapefruit peel)\nShake once without ice and once with ice, strain into a cocktail glass, and grate nutmeg over the top.\nTwo Thursday ago after my shift, I began to thumb through Boothby's 1934\nWorld Drinks & How to Mix Them\nand came across a drink, the Hollywood, that reminded me of the egg white-laden\nPantomime\nfrom the same book. To add a bit more complexity to the recipe, I included a 2 square inch or so of grapefruit peel to donate its bitter and aromatic oils to the mix and split the rum with some funky cachaça.\nThe nutmeg garnish joined the grapefruit aroma on the nose. On the palate, a creamy grapefruit and pomegranate sip transitioned pleasantly into grassy rum and grapefruit peel on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rY1IwFoSWszExwqOT0R8TDQcgCHKt8q6O0nSbxf4mypnoiUEUIQ9-5fml_XEDkSt7y0STc01UFKoYST6MGGcpsPN0Hi5NNo4A7pIp6e4_F2a86GOPH7ZOBT5kYpfd2NcZN2uNltmgICw/s320/hollywood1405.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rY1IwFoSWszExwqOT0R8TDQcgCHKt8q6O0nSbxf4mypnoiUEUIQ9-5fml_XEDkSt7y0STc01UFKoYST6MGGcpsPN0Hi5NNo4A7pIp6e4_F2a86GOPH7ZOBT5kYpfd2NcZN2uNltmgICw/s800/hollywood1405.jpg", "comment_count": 0 }, { "title": "caboose", "url": "https://cocktailvirgin.blogspot.com/2016/01/caboose.html", "published": "2016-01-20T11:40:00.002-05:00", "updated": "2017-07-04T08:48:42.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "creme de violette", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye Whiskey (1 1/2 oz Old Overholt)", "1/3 Sweet Vermouth (1 oz Dolin)", "1/6 Crème Yvette (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Rye Whiskey (1 1/2 oz Old Overholt)\n1/3 Sweet Vermouth (1 oz Dolin)\n1/6 Crème Yvette (1/2 oz)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nto find the evening's nightcap. In the whiskey section, I spied the Caboose that reminded me of the\nLord Sheffield\nthat was a Manhattan with Crème Yvette and additional bitter notes. Here, the Caboose gave forth floral and berry aromas from the Crème Yvette. Next, malt, grape, and berry flavors on the sip led into rye, floral, and spice notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzyoR9e-xkHRme64Gd10xhKdFq8BKAEP2pYWX7WNAl95y-gy6rktpPbRGUqxZZaqhUYXj7E3S_HsAhFhdvOu6Eu_HfaDBGx8jIvJOr05TPugfEZn4MR6zuVc_Rv8L5VigBcnqs8x62y4l/s320/caboose1409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzyoR9e-xkHRme64Gd10xhKdFq8BKAEP2pYWX7WNAl95y-gy6rktpPbRGUqxZZaqhUYXj7E3S_HsAhFhdvOu6Eu_HfaDBGx8jIvJOr05TPugfEZn4MR6zuVc_Rv8L5VigBcnqs8x62y4l/s800/caboose1409.jpg", "comment_count": 3 }, { "title": "drunken skull", "url": "https://cocktailvirgin.blogspot.com/2016/01/drunken-skull.html", "published": "2016-01-20T11:57:00.002-05:00", "updated": "2017-07-04T08:48:14.514-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "absinthe", "champagne", "grenadine", "lime juice", "rum" ], "ingredients": [ "3/4 oz El Dorado 12 Year Rum", "3/4 oz Appleton V/X Rum", "1/2 oz Lime Juice", "1/2 oz Grenadine", "2 dash Vieux Pontarlier Absinthe (1/8+ oz Butterfly)" ], "instructions": "Shake with ice and strain into a flute glass and top with Champagne (3 oz Gruet Blanc de Blancs).", "body_text": "3/4 oz El Dorado 12 Year Rum\n3/4 oz Appleton V/X Rum\n1/2 oz Lime Juice\n1/2 oz Grenadine\n2 dash Vieux Pontarlier Absinthe (1/8+ oz Butterfly)\nShake with ice and strain into a flute glass and top with Champagne (3 oz Gruet Blanc de Blancs).\nTwo Saturdays ago, I capped off my work night with a libation from the\nDeath & Co. Cocktail Book\ncalled the Drunken Skull. Given the Tiki feel, it was not surprising that Brian Miller was the one who crafted this back in 2009. While there was no explanation provided, the recipe and name reminded me of the\nShrunken Skull\nwhich was a mid-1950's Mai Kai creation as a two rum Jack Rose. The Shrunken Skull did need some gussying up, for I did skip over the recipe in Jeff Berry's\nRemixed\nuntil there was an Instagram challenge for bartenders to make the drink and photograph it that week. To dress up the classic recipe, I utilized a vintage Tiki mug and garnished with mint and nasturtium flowers in my\nInstagram photo\n. Here, Miller changed things around by adding a hint of absinthe complexity and turning it into an elegant sparkling cocktail.\nThe absinthe's anise provided much of the Drunken Skull's nose. The crisp and carbonated lime was balanced by the sweetened pomegranate and rums' caramel on the sip, and the swallow began with the rums and ended with the absinthe's herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavPVG0OZlzkyxnsGftGWsVruazxEtIkN0fYtXf1sFWKddHsY-4ja_hdJMglIDbaxCkxaILssy1dBw3YqcL8PaQvNi4HnThSuyidJQKVFfABARiaV51H4d2-W-XaOGL1yPef47c6cMSePy/s320/drunkenskull1412.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavPVG0OZlzkyxnsGftGWsVruazxEtIkN0fYtXf1sFWKddHsY-4ja_hdJMglIDbaxCkxaILssy1dBw3YqcL8PaQvNi4HnThSuyidJQKVFfABARiaV51H4d2-W-XaOGL1yPef47c6cMSePy/s800/drunkenskull1412.jpg", "comment_count": 2 }, { "title": "corpse reviver", "url": "https://cocktailvirgin.blogspot.com/2016/01/corpse-reviver.html", "published": "2016-01-21T13:02:00.000-05:00", "updated": "2017-07-04T08:47:44.927-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "cointreau", "gin", "lemon juice", "pastis", "swedish punsch" ], "ingredients": [ "1/4 part Dry Gin (3/4 oz Bluecoat)", "1/4 part Cointreau (3/4 oz)", "1/4 part Swedish Punsch (3/4 oz Kronan)", "1/4 part Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist here.", "body_text": "1/4 part Dry Gin (3/4 oz Bluecoat)\n1/4 part Cointreau (3/4 oz)\n1/4 part Swedish Punsch (3/4 oz Kronan)\n1/4 part Lemon Juice (3/4 oz)\nDash Pernod (1/8 oz Butterfly Absinthe)\nShake with ice and strain into a cocktail glass. I added a lemon twist here.\nTwo weeks ago, my bar ran out of Lillet Blanc and we were faced with either removing the Dose, a very popular mezcal Corpse Reviver #2 riff, for a few days until the liquor order arrived or figuring out an alternative. I decided that we would swap out the Lillet for Swedish Punsch which I first spotted in Crosby Gaige's 1941\nCocktail Guide & Lady's Companion\n. This recipe was repeated a few times during that decade including in 1940s  Trader Vic cocktail books; however, soon after, most books returned to the Lillet standard. So why did this variation come about? Well, the early 1940s would have found France with a bigger concern than producing and shipping out Lillet to the United States, for World War II was upon them as well as trans-Atlantic shippers. Drink makers in the United States must have gotten crafty and figured out what had a citrussy note as well as a moderately low sweetness level to substitute to make their beloved Corpse Reviver #2s. While I am not sure how many bars were serving drinks like this in the United States after Prohibition killed off most bar programs in addition to decimating desire for these drinks, it only takes a single bartender to craft a variation like this for a cocktail book author for it to gain notoriety. My explanation does not deal with whether Cointreau was still available, but perhaps liquor shelves had a bigger stockpile than European aromatized wines back then; moreover, other orange liqueurs certainly existed.\nThe change for those two or three days at work did allow for a lot of discussion with guests over history, availability, and necessity when mentioning the temporary variance in the menu item. Hard to compare a foul-up in ordering with World War II, but the end result to the well bottles was the same. Two Sundays ago (which was the last shift without Lillet), I decided to have my nightcap drink be Gaige's Corpse Reviver (despite having plenty of Cocchi Americano at home -- and I am guessing that Italy had bigger concerns during the early 1940s than shipping out that Lillet alternative). With a lemon twist added to the drink, the aroma was full of floral and citrus notes. Lemon and orange on the sip led into gin, rum funk, orange peel, tea, and anise on the swallow. Overall, this Corpse Reviver had a similar balance to the classic #2, but the Swedish Punsch donated a delightful complexity that increased my enjoyment of the cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9k_JN_oQgE1ItsKeuMzRBb0tQUUDMLPkkR94VaaPhmsr1z8eTipwxeWfFmOTRsUv6YqsfBUS2AcVXk5J371zScdolGlVOBayhqkjdo1lU4_LxHKbEynnKDH2Dez2e1vbGKuUnE2LhHhp/s320/corpserevive1413.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9k_JN_oQgE1ItsKeuMzRBb0tQUUDMLPkkR94VaaPhmsr1z8eTipwxeWfFmOTRsUv6YqsfBUS2AcVXk5J371zScdolGlVOBayhqkjdo1lU4_LxHKbEynnKDH2Dez2e1vbGKuUnE2LhHhp/s800/corpserevive1413.jpg", "comment_count": 1 }, { "title": "italian stallion", "url": "https://cocktailvirgin.blogspot.com/2016/01/italian-stallion.html", "published": "2016-01-22T13:28:00.001-05:00", "updated": "2025-09-28T11:15:54.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Paper Plane", "year": 2020 }, "categories": [ "#loyalnine", "*original", "aperol", "lime juice", "passion fruit syrup", "soda", "suze" ], "ingredients": [ "1 oz Aperol", "3/4 oz Avèze Gentian Liqueur", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup" ], "instructions": "Shake with ice and strain into a Collins glass containing 2 oz soda water. Fill with ice cubes, add a straw, and garnish with an orange twist.", "body_text": "1 oz Aperol\n3/4 oz Avèze Gentian Liqueur\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\nShake with ice and strain into a Collins glass containing 2 oz soda water. Fill with ice cubes, add a straw, and garnish with an orange twist.\nIn needing to revamp the Loyal Nine cocktail menu, I looked to turn over one of the senior members of the \"low octane\" section of the menu. One of the thoughts was to riff on Michael McIlroy's low proof\nRome With a View\n. Given that we have an abundance of Avèze gentian liqueur, I wanted to include that especially after having tried the\nVatican City\nriff of that neo-classic. Another drink that came to mind for a flavor combination was the\nSquare Root\nin pairing Aperol, gentian, and citrus. Given how well passion fruit works with bitter liqueurs, I considered taking things in a tropical direction especially when considering\nMother of Turin\nand\nRome with a Slight View\n. Finally, the name Italian Stallion came up from thinking about Rome and Italian themes, and a kitchy movie title seemed apropos. Overall, the drink's appearance and balance is a complex orange soda albeit one with herbal and tropical flavors in the mix.\nIn 2020, the Italian Stallion appeared on the menu at the Paper Plane in San Jose, California, as part of their guest drink section.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxKAlBsDZ077uz_Vt2xz0rat_VkMPOkyqYCmobZGAew2voLmTELcG32z0C7zKLDybHPn6RjCFogPLwJjagEQtBy5kbXYJ4ieG_kxLcs6Dyk3bhZ8i340ea-gctmg7Ayz6leQzuFvNHVrd/s320/italianstallion.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXLQn2YQmpjlndslzoIyUbLeqbEqPW4IOelFEs8I-ivSKXbZUUJN5iXRiFUCSavWvtHztz9avqizm8IcElgaZfMVIKbqRz5iQo7W2uK6xjD-8swZObGXQ9VY6dY8SWtK2U3PCFqnhSgz-4fmq5h58Gwv8TDPmlcLfC61dvlqp2V-9Y6IH9hCOKbWC5p_J/s320/italianstallion_paperplane400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxKAlBsDZ077uz_Vt2xz0rat_VkMPOkyqYCmobZGAew2voLmTELcG32z0C7zKLDybHPn6RjCFogPLwJjagEQtBy5kbXYJ4ieG_kxLcs6Dyk3bhZ8i340ea-gctmg7Ayz6leQzuFvNHVrd/s800/italianstallion.jpg", "comment_count": 1 }, { "title": "hot tiger's milk", "url": "https://cocktailvirgin.blogspot.com/2016/01/hot-tigers-milk.html", "published": "2016-01-24T13:21:00.000-05:00", "updated": "2017-07-04T08:46:39.382-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": null, "categories": [ "*hot", "*mixology monday", "honey", "rum" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CV) was picked by the good Doctor of\nDoc Elliot's Mixology\nblog. The theme he chose was \"Brace Yourself,\" and he elaborated on the choice with his description of, \"Now that the holidays are behind us, we get to deal with the rest of winter... that magnificent season of grey skies, blustery winds, freezing sleet and blowing snow. January is Mixology Monday #105 and we're definitely talking cocktails. Winter usually evokes scenes of roaring fires with glasses or mugs filled with warming liquid fortifying us against the cold and damp. Winter provides the shared universal experience that spans language, geography and the centuries -- that moment just before you step out into the cold; to walk to the bus stop, hit the ski slope, shovel the snow or feed the livestock. So what adult beverages can best prepare the body and steel the will for that moment when we go forth into Winter?\"\nWinter drinks make me think of two directions: hot drinks or thick flavorful egg drinks (or both, like the\nTom & Jerry\n). Two Mixology Mondays ago when I made the\nViking Fog Cutter\n, I declared, \"Given my Tiki momentum which will go as long as my mint patch survives the colder weather...\"; true, my mint patch did last weeks later than normal this season but it did die off around New Years. But does Tiki need to end? Pegu Blog Doug only begins to start his Tiki adventures on February 1st, so why not continue on? The impetus for the Tiki idea was when thinking about hot drinks, I remember spotting several in Jeff Berry's books. The one I chose, the Hot Tiger's Milk, was from\nSippin' Safari\n, and Berry attributes the recipe to Don the Beachcomber back in 1937. In essence, the Hot Tiger's Milk is akin to a\nHot Buttered Rum\nwith the butter batter in the classic also including coconut cream and honey but not having as much spice as many of the classic Hot Buttered Rums do (and certainly not as many as the recipe I provide in that link that has 4 of the 10 house spices in the magical butter batter at Loyal Nine listed). Berry fully admitted that this recipe was his adaptation since Lopez Coconut Cream was not invented until 1953 but it works so much better than the original's coconut milk and sugar. Hot drinks, tropical-themed escapism, booze, and spice? Sounds like the perfect way to brace myself against Winter.\nHot Tiger's Milk\n• 1 1/2 oz Amber Virgin Island Rum (El Dorado 5 Year)\n• 3 tsp Tiger Milk Batter (*)\n• 1 strip Orange Peel\n• 3 whole Cloves (5 here)\n• 4 oz Boiling Water\nBuild in a 6 oz mug or single old fashioned glass and stir to mix. I studded the orange peel with the cloves and added two more that were above the water line to make 5 cloves total. I also microwaved the drink briefly to help to melt the coconut fat into the mix.\n(*) Batter is 4 parts Lopez Coconut Cream, 1 part softened butter, 1 part clover honey. 2, 1/2, 1/2 tsp, respectively, will work for making one drink.\nThe Hot Tiger's Milk greeted the nose with a butter and honey-floral aroma. The rum's caramel danced with the honey on the sip, and the swallow roared with rum, orange, and clove notes. The flavors, especially the orange and clove, built over time as they steeped into the Toddy.\nThanks to the Doc Elliot for hosting this month and giving people ways to combat seasonal affective disorder without all of those bright lamps or unnatural pills. And thanks to the rest of the Mixology Monday participants for bracing themselves against the cold and getting up the gumption to participate once again in this monthly online cocktail party of sorts. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMU8ACuiVJgyw7r8YHB1HgXzTrlQrkMzOyg12FfqI21RQeirGT_Nn9Ei9LZe1I2ENx_Pl6hp4DPOkeMjSvS1rxqN_GPi1hL3gyO86UqMTGFOiKhfTcI1a_KbefAF1hzjExLCpOWz14g2w/s320/hottigermilk1440.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "iguaçu", "url": "https://cocktailvirgin.blogspot.com/2016/01/iguacu.html", "published": "2016-01-24T13:51:00.001-05:00", "updated": "2017-07-04T08:45:56.822-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "statepark" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Andrew Ianazzi", "source": "State Park", "year": null }, "categories": [ "#statepark", "amaro", "bitters (Angostura)", "cachaça", "orange juice", "simple syrup" ], "ingredients": [ "3/4 oz Novo Fogo Cachaça", "1 1/2 oz Cardamaro", "1/2 oz Demerara Syrup", "1/2 oz Orange Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.", "body_text": "3/4 oz Novo Fogo Cachaça\n1 1/2 oz Cardamaro\n1/2 oz Demerara Syrup\n1/2 oz Orange Juice\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.\nTwo Mondays ago, I headed over to State Park after having dinner with Andrea at Cambridge Brewing Company. For a first drink, I asked bartender Evan Harrison for the Iguaçu. Evan described how the recipe was created by Andrew Ianazzi who really likes Cardamaro and\nBlood & Sands\n. In crafting the Iguaçu, Andrew found that Cardamaro was akin to a combination of vermouth and cherry liqueur in that classic, and he crafted this as a cachaça drink. Keeping the State Park cocktail naming convention, this one was dubbed after a national park in Brazil.\nThe Iguaçu offered up orange oil aromas that led into a rich, grape sip. The swallow was much more complex though with funky rum, herbal, and orange notes and a spice-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MiPe8rm8T8x5isfq9ICpvdQTEF1ykeZ98sbZF1QadChU64oJ8vg7dUOtnyiIL6d7YCLMpTwl_EcUEvUE-ewl7gxJKShdxB8YJAp9gZkZRgJUT7w1uG2Q865N8yIqdSMDTMLC5WkO8ys6/s320/iguacu1414.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MiPe8rm8T8x5isfq9ICpvdQTEF1ykeZ98sbZF1QadChU64oJ8vg7dUOtnyiIL6d7YCLMpTwl_EcUEvUE-ewl7gxJKShdxB8YJAp9gZkZRgJUT7w1uG2Q865N8yIqdSMDTMLC5WkO8ys6/s800/iguacu1414.jpg", "comment_count": 0 }, { "title": "the outlaw", "url": "https://cocktailvirgin.blogspot.com/2016/01/the-outlaw.html", "published": "2016-01-25T15:46:00.002-05:00", "updated": "2017-07-04T08:45:28.989-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan McLoughlin", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (mole)", "chartreuse (yellow)", "kahlua", "tequila" ], "ingredients": [ "2 oz Lunazul Añejo Tequila", "3/4 oz Yellow Chartreuse", "1/4 oz St. George Coffee Liqueur", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with orange twist oil.", "body_text": "2 oz Lunazul Añejo Tequila\n3/4 oz Yellow Chartreuse\n1/4 oz St. George Coffee Liqueur\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a rocks glass filled with fresh ice. Garnish with orange twist oil.\nAfter State Park, I headed towards Central Square to visit Brick & Mortar. For a nightcap, I asked bartender Ryan McLoughlin for the Outlaw since a stirred straight spirits drink seemed perfect for the night's trajectory. Once prepared, it offered bright orange oil notes over the lower aromas of coffee and agave. Next, honey richness on the sip led into agave, roast, and herbal flavors on the swallow with a chocolate and coffee finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBuWHR4M0pSZ1gdepip4G11YppnK0CRzqoDS76JTqJXxgY8bkIgz-ZpKXvWWyHPKGd_XIL-xBIDVQepGoiUubyt2LFmh3bKtfifI60cqhmQbd_MYOlx3BKEFP9kkwTpuZxFuvWlqWWojK/s320/outlaw1415.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBuWHR4M0pSZ1gdepip4G11YppnK0CRzqoDS76JTqJXxgY8bkIgz-ZpKXvWWyHPKGd_XIL-xBIDVQepGoiUubyt2LFmh3bKtfifI60cqhmQbd_MYOlx3BKEFP9kkwTpuZxFuvWlqWWojK/s800/outlaw1415.jpg", "comment_count": 0 }, { "title": "heaven is a place/this is the place", "url": "https://cocktailvirgin.blogspot.com/2016/01/heaven-is-placethis-is-place.html", "published": "2016-01-26T16:08:00.002-05:00", "updated": "2017-07-04T08:43:54.378-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Paul McGee", "source": "Lost Lake", "year": null }, "categories": [ "bitters (Angostura)", "curacao", "falernum", "gin", "honey", "lime juice", "pimento dram" ], "ingredients": [ "2 oz London Dry Gin (Beefeater)", "1 oz Lime Juice", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Velvet Falernum", "1/2 oz Honey Syrup", "1/4 oz St. Elizabeth Allspice Dram", "3 dash Angostura Bitters" ], "instructions": "Shake with 1 cup crushed ice, pour into a tiki mug, and top with crushed ice. Garnish with a pineapple leaf, mint, Luxardo cherry, and edible flower (mint, spent half lime shell with El Dorado 151 proof rum and ignited).", "body_text": "2 oz London Dry Gin (Beefeater)\n1 oz Lime Juice\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Velvet Falernum\n1/2 oz Honey Syrup\n1/4 oz St. Elizabeth Allspice Dram\n3 dash Angostura Bitters\nShake with 1 cup crushed ice, pour into a tiki mug, and top with crushed ice. Garnish with a pineapple leaf, mint, Luxardo cherry, and edible flower (mint, spent half lime shell with El Dorado 151 proof rum and ignited).\nTwo Tuesdays ago, we began the night with another recipe from Chicago's Lost Lake via\nImbibe Magazine\n. Just like the eponymous\nLost Lake\na few weeks ago, this Tiki-ism was created by Paul McGee and he dubbed it Heaven is a Place/This is the Place. What caught my eye was that instead of rum in this fruit and spice number, it called for gin in a very similar way as the\nSaturn\n.\nThe Heaven is a Place/This is the Place began with a mint and lime oil aroma. The lime notes continued on into the honey sweet sip along with the curaçao's orange, and the swallow shared herbal and spice flavors from the gin, allspice dram, bitters, and falernum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2BnFYLVGpqJADOnez-qI5PGF_4B_U0cWs5_9EYkJOXbXdDeRpH4COCzrEc-K1eOTASgQzv_x0AajlDtDRQvngdb8P-zFisAKWXTMzUeCT9toPNX5qabmDNp24eOUmg9hfZkFkbByyTvk/s320/heavenplace1416.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2BnFYLVGpqJADOnez-qI5PGF_4B_U0cWs5_9EYkJOXbXdDeRpH4COCzrEc-K1eOTASgQzv_x0AajlDtDRQvngdb8P-zFisAKWXTMzUeCT9toPNX5qabmDNp24eOUmg9hfZkFkbByyTvk/s800/heavenplace1416.jpg", "comment_count": 0 }, { "title": "sun stealer", "url": "https://cocktailvirgin.blogspot.com/2016/01/sun-stealer.html", "published": "2016-01-27T08:30:00.000-05:00", "updated": "2017-07-04T08:43:24.515-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Henry Prendergast", "source": "Analogue", "year": null }, "categories": [ "bitters (orange)", "creme de cacao", "fernet-branca", "gin", "punt e mes" ], "ingredients": [ "2 oz Letherbee Gin (Bluecoat)", "3/4 oz Punt e Mes", "1/4 oz Crème de Cacao (Tempus Fugit)", "1/4 oz Fernet Branca", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass; garnish with a lemon twist.", "body_text": "2 oz Letherbee Gin (Bluecoat)\n3/4 oz Punt e Mes\n1/4 oz Crème de Cacao (Tempus Fugit)\n1/4 oz Fernet Branca\n1 dash Orange Bitters\nStir with ice and strain into a coupe glass; garnish with a lemon twist.\nAfter the Tiki drink, I switched to another modern recipe with a bit more of a classic feel. From\nPunch Magazine\n, I turned to Henry Prendergast's\nHanky Panky\nvariation, the Sun Stealer, created at Analogue in Chicago. The recipe also reminded me of a chocolate Martinez, the\nMaxim\n, from 1903-1933, and Eastern Standard's variation on the classic\nPall Mall\n. Actually, combining the crème de menthe Pall Mall with the crème de cacao variation would come rather close to the Sun Stealer minus Punt e Mes' bitter complexity.\nThe Sun Stealer shared a lemon oil aroma over that of Fernet Branca's menthol notes. Grape on the sip was supplemented by darker notes like caramel, and the swallow offered juniper, clove, minty, and bitter herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RhaTrYlHYT36ofengmuxCMpYVg7YXJMiYdUiRci6LezNaY9zt5xjKvB4nZ7JR1uQKFOk-CaCXvxHBmn6SXh8i23tGvM-it71O2Cc1ZXcTvFD8NHNm8R_8tOx1_9N_Vq8hVS4n2T2FVEe/s320/sunstealer1423.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RhaTrYlHYT36ofengmuxCMpYVg7YXJMiYdUiRci6LezNaY9zt5xjKvB4nZ7JR1uQKFOk-CaCXvxHBmn6SXh8i23tGvM-it71O2Cc1ZXcTvFD8NHNm8R_8tOx1_9N_Vq8hVS4n2T2FVEe/s800/sunstealer1423.jpg", "comment_count": 0 }, { "title": "adriatic yacht club", "url": "https://cocktailvirgin.blogspot.com/2016/01/adriatic-yacht-club.html", "published": "2016-01-27T15:14:00.000-05:00", "updated": "2017-07-04T08:42:52.882-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sarma" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Brandon Rucker", "source": "Sarma", "year": null }, "categories": [ "#sarma", "amaro", "bitters (Angostura)", "falernum", "lime juice", "rum" ], "ingredients": [ "1 oz House Rum Blend (*)", "1 oz Amaro Montenegro", "3/4 oz Housemade Falernum", "3/4 oz Lime Juice", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with crushed ice and garnish with mint and grated nutmeg.", "body_text": "1 oz House Rum Blend (*)\n1 oz Amaro Montenegro\n3/4 oz Housemade Falernum\n3/4 oz Lime Juice\n3 dash Angostura Bitters\nShake with ice and strain into a Collins glass. Fill with crushed ice and garnish with mint and grated nutmeg.\n(*) A mix of 4 rums: Plantation Dark and Three Star Rums, and Hamilton Jamaican and 151 Proof Demerara Rums.\nA few Wednesdays ago, Andrea and I had dinner at Sarma. For a first drink, I asked bartender Brandon Rucker for the Adriatic Yacht Club. I recognized it as an Amaro Montenegro riff on the early 20th century\nRoyal Bermuda Yacht Club\nthat I first had at Island Creek Oyster Bar; I had done a similar swap with elderflower liqueur in the\nHold the Line\nover the summer. This particular variation turned out to be Brandon's, and his pedigree from ICOB perhaps explained his interest in that classic.\nInstead of the cocktail glass format of the Royal Bermuda, the Adriatic variation went in the direction of tall with crushed ice and garnished accordingly. Once assembled, it gave forth mint and nutmeg notes on the nose. Lime with a decent mouthfeel on the sip led into rum, orange, clove, and herbal flavors on the swallow with a spice-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwQPPWO71FycLKnleszpENFQyjezJewVncNLM42opISu_W59Lz6bwgzOWVZOy5iD_8QR-NNgv_j10fWs8neku9vtxig2hth18H3olkd5Bvwcw5HroVEZi6cQW1JA0HlzTARxYDK3oyRoU/s320/adriatic1426.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwQPPWO71FycLKnleszpENFQyjezJewVncNLM42opISu_W59Lz6bwgzOWVZOy5iD_8QR-NNgv_j10fWs8neku9vtxig2hth18H3olkd5Bvwcw5HroVEZi6cQW1JA0HlzTARxYDK3oyRoU/s800/adriatic1426.jpg", "comment_count": 0 }, { "title": "winnie the pooh", "url": "https://cocktailvirgin.blogspot.com/2016/01/winnie-pooh.html", "published": "2016-01-28T08:00:00.000-05:00", "updated": "2017-07-04T08:42:20.522-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": null, "source": "Experimental Cocktail Club", "year": null }, "categories": [ "bitters (orange)", "campari", "cynar", "fernet-branca", "rum (white)", "vermouth (bianco)" ], "ingredients": [ "1/2 oz Banks 5 Island Rum", "1 oz Campari", "1 oz Gancia Bianco Vermouth (Dolin Blanc)", "1/2 oz Cynar", "1/6 oz (1 tsp) Fernet Branca", "3 dash Fee's Orange Bitters", "3 dash Regan's Orange Bitters" ], "instructions": "Build in a rocks glass, stir with ice, and garnish with an orange twist.", "body_text": "1/2 oz Banks 5 Island Rum\n1 oz Campari\n1 oz Gancia Bianco Vermouth (Dolin Blanc)\n1/2 oz Cynar\n1/6 oz (1 tsp) Fernet Branca\n3 dash Fee's Orange Bitters\n3 dash Regan's Orange Bitters\nBuild in a rocks glass, stir with ice, and garnish with an orange twist.\nTwo Thursdays ago, I ventured into my copy of the\nExperimental Cocktail Club\n, a collection of recipes from the various E.C.C. bars across the world, and found a recipe from the E.C.C. in New York's Chinatown. That recipe, the Winnie the Pooh, was a Negroni riff that included both Cynar like the\nNegroni Tredici\nand the\nDouble Double\nand Fernet Branca like the\nSouthpaw\nand the\nCountless Night\nalong with the Campari. There is also a base spirit- and vermouth-free combination of these three bitter liqueurs as a Negroni riff in the\nBottecchia\n, but here in the E.C.C. number, the spirit is a half part of rum.\nThe Winnie the Pooh started off with an orange oil aroma with hints of Campari. Next, a white grape flavor on the sip transitioned into a complex bitter medley ranging from funky Cynar notes to bitter orange Campari ones on the swallow with a Fernet menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNI_-FsVOwG7bbnxX3lW0b9AyoshP_5PwbvM9i-ZDgINdsbou5vnrBndW41wE2u2WzNhh_fDcmQ5suk564TUeiZ7nhWkYyVEPqDSiCZ3nQ8fkKeIWkQtWnPG05s4ZnVVK9fpVpKUX9Ta6/s320/winnie1428.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNI_-FsVOwG7bbnxX3lW0b9AyoshP_5PwbvM9i-ZDgINdsbou5vnrBndW41wE2u2WzNhh_fDcmQ5suk564TUeiZ7nhWkYyVEPqDSiCZ3nQ8fkKeIWkQtWnPG05s4ZnVVK9fpVpKUX9Ta6/s800/winnie1428.jpg", "comment_count": 4 }, { "title": "dead italian cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/01/dead-italian-cocktail.html", "published": "2016-01-29T08:00:00.000-05:00", "updated": "2017-07-04T08:41:48.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Eric Rickey", "source": "%ABV", "year": null }, "categories": [ "bitters (Angostura)", "cynar", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "3/4 oz Oloroso Sherry (Lustau)", "3/4 oz Cynar", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon twist (lemon oil).", "body_text": "1 1/2 oz Four Roses Bourbon\n3/4 oz Oloroso Sherry (Lustau)\n3/4 oz Cynar\n2 dash Angostura Bitters\nStir with ice and strain into a coupe glass. Garnish with a lemon twist (lemon oil).\nTwo Fridays ago, I decided to make a recipe that I had spotted on the\nGeeksWithDrinks\nblog called the Dead Italian Cocktail. They acquired this recipe after attending a Four Roses Bourbon charity cocktail competition that pitted San Francisco bartenders to craft the best drink with the Bourbon. The winner was this one from Eric Rickey of %ABV, and it appealed to me for it reminded me of a Boulevardier riff akin to the\nNo. 72\nand the\nCriminal Mastermind\nwith their use of sherry instead of vermouth.\nThe Dead Italian presented a lemon oil and grape nose that prepared the mouth for a malt, grape, and caramel sip. Next, the swallow began with the Bourbon, the sherry's nutty, and the Cynar's funky herbal bitter flavors and ended with a dry spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDo8Jlza1Cr9NCsv84gUOGyH6NkT4n2fnIF1etDjeibR5k32PxG9HictF2H3tUsHkHOSG29XomOYW2wfryUSPyBYOp2uJvnbSiZ-IrTFKciNVwGUk1MYW9udiYwPV5n4s81FApCEkohzxU/s320/deaditalian1432.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDo8Jlza1Cr9NCsv84gUOGyH6NkT4n2fnIF1etDjeibR5k32PxG9HictF2H3tUsHkHOSG29XomOYW2wfryUSPyBYOp2uJvnbSiZ-IrTFKciNVwGUk1MYW9udiYwPV5n4s81FApCEkohzxU/s800/deaditalian1432.jpg", "comment_count": 0 }, { "title": "hanseafen-glory", "url": "https://cocktailvirgin.blogspot.com/2016/01/hanseafen-glory.html", "published": "2016-01-30T09:00:00.000-05:00", "updated": "2017-07-04T08:41:19.765-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "H. Seifert", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "curacao", "egg", "gin", "grenadine", "lemon juice", "soda", "sugar" ], "ingredients": [ "1 liqueur glass Gin (1 1/2 oz Bluecoat)", "1/3 liqueur glass Grenadine (1/2 oz)", "1/3 liqueur glass Curaçao (1/2 oz Van der Hum)" ], "instructions": "Shake once without ice and once with ice. Strain into a tumbler glass and fill with soda water (strain into a Fizz glass containing 2 oz soda water). I added an orange twist.", "body_text": "1 liqueur glass Gin (1 1/2 oz Bluecoat)\n1/3 liqueur glass Grenadine (1/2 oz)\n1/3 liqueur glass Curaçao (1/2 oz Van der Hum)\nJuice of 1 Lemon (3/4 oz)\n1 tsp Sugar (omit)\n1 Whole Egg\nShake once without ice and once with ice. Strain into a tumbler glass and fill with soda water (strain into a Fizz glass containing 2 oz soda water). I added an orange twist.\nTwo Saturdays ago, I decided to make a recipe that I uncovered while researching the\nH.S. Special\ncalled the Hanseafen-Glory. Both of these drinks as well as a third were created by a UK Bartenders Guild member, H. Seifert, and published in the 1937\nCafé Royal Cocktail Book\n. The Hanseafen-Glory reminded me of a Tiki drink with its grenadine and curaçao combination balanced by citrus as in the\nOutrigger Tiara\nall with a classic Royal Gin Fizz (whole egg) format.\nThe twist I added to the Hanseafen-Glory contributed greatly to the drink's aroma. A creamy and carbonated sip was filled with fruity orange, pomegranate, and lemon flavors, and the swallow was a combination of gin botanicals and orange peel notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpaehhcBY3WU329TNjxASFGY482VvQpzwqQMehnDzg7Xx3FmA7B5eb_5XDdm1dI-Qg8jmc7YMoOzLhyphenhyphenpA8Dl4S-gUiDcONPEpl56a1GV5ARZp-wbTQ4-mE4CjLlLrHn1I9TlWcP_faoc3/s320/hanseafen1433.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpaehhcBY3WU329TNjxASFGY482VvQpzwqQMehnDzg7Xx3FmA7B5eb_5XDdm1dI-Qg8jmc7YMoOzLhyphenhyphenpA8Dl4S-gUiDcONPEpl56a1GV5ARZp-wbTQ4-mE4CjLlLrHn1I9TlWcP_faoc3/s800/hanseafen1433.jpg", "comment_count": 0 }, { "title": "ferrari colada", "url": "https://cocktailvirgin.blogspot.com/2016/01/ferrari-colada.html", "published": "2016-01-31T09:00:00.000-05:00", "updated": "2017-07-04T08:40:47.814-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Luc Thiers", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "campari", "fernet-branca", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1/2 oz Plantation Trinidad Rum", "1/2 oz Rhum Clement Select Agricole", "1/2 oz Campari", "1/2 oz Vallet Fernet", "1 1/2 oz Pineapple Juice", "1/2 oz House Coconut Cream", "1/4 oz Demerara Syrup" ], "instructions": "Shake with crushed ice and pour into a coconut tiki mug. Top with crushed ice, garnish with a lime wheel coated with a dash of pineapple-infused Angostura Bitters, and add a straw. Regular Angostura Bitters (as well as other glassware) will work here.", "body_text": "1/2 oz Plantation Trinidad Rum\n1/2 oz Rhum Clement Select Agricole\n1/2 oz Campari\n1/2 oz Vallet Fernet\n1 1/2 oz Pineapple Juice\n1/2 oz House Coconut Cream\n1/4 oz Demerara Syrup\nShake with crushed ice and pour into a coconut tiki mug. Top with crushed ice, garnish with a lime wheel coated with a dash of pineapple-infused Angostura Bitters, and add a straw. Regular Angostura Bitters (as well as other glassware) will work here.\nTwo Sundays ago, we closed up Loyal Nine in time for me to get last call at Backbar. Moreover, in time to get another chance to sit at Luc Thiers bar since he was in back in town for the bar he is helping to open in Upstate New York is not ready yet. As I was deciding on a nightcap option, Luc was making a drink with the house coconut cream and mentioned that he had an idea for me: he had merged the cult Fernet-Campari shooter, the Ferrari, with the classic Piña Colada. Since my re-creation of the lost Hungry Mother\nNo. 34\nrecipe for a Fernet Colada was so delicious, I was game.\nThe Ferrari Colada's lime wheel garnish filled the aromatic aspect of the drink. While the sip was creamy and thick, the swallow offered coconut, pineapple, and bitter herbal flavors. Moreover, just as Luc had mentioned, the swallow did have an intriguing strawberry feel from the Campari interacting with the other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpFhhO7-rh4qLI2Giqj3Edt-BgzhgaTV5UBhcSZvyS5cgrUHMklvYVGRC46U1UUkHSAMyoakkr8hcTL_2THwkQTgfbqU8ZlgzJAFsD6HZzZ4E2TZp1ZLV6Ou03eIve30RW0HgweMS3qy3/s320/ferraricolada1436.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpFhhO7-rh4qLI2Giqj3Edt-BgzhgaTV5UBhcSZvyS5cgrUHMklvYVGRC46U1UUkHSAMyoakkr8hcTL_2THwkQTgfbqU8ZlgzJAFsD6HZzZ4E2TZp1ZLV6Ou03eIve30RW0HgweMS3qy3/s800/ferraricolada1436.jpg", "comment_count": 0 }, { "title": "missionary impossible", "url": "https://cocktailvirgin.blogspot.com/2016/02/missionary-impossible.html", "published": "2016-02-01T08:00:00.000-05:00", "updated": "2017-07-04T08:40:13.442-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kobie Ali", "source": "Backbar", "year": null }, "categories": [ "absinthe", "apricot liqueur", "bitters (other)", "honey", "lime juice", "pineapple juice", "rum (white)" ], "ingredients": [ "1 1/2 oz El Dorado 3 Year Rum", "1/2 oz Lime Juice", "1/2 oz Apricot Liqueur (Marie Brizard)", "1/2 oz Honey Syrup", "1/4 oz Pineapple Juice", "3 sprig Mint", "1 dash Fee's Peach Bitters", "1 dash Absinthe (Butterfly)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a mint leaf.", "body_text": "1 1/2 oz El Dorado 3 Year Rum\n1/2 oz Lime Juice\n1/2 oz Apricot Liqueur (Marie Brizard)\n1/2 oz Honey Syrup\n1/4 oz Pineapple Juice\n3 sprig Mint\n1 dash Fee's Peach Bitters\n1 dash Absinthe (Butterfly)\nShake with ice and strain into a cocktail glass. Garnish with a mint leaf.\nMonday two weeks ago, I began flipping through the\nFee Brothers 2015 Fall Cocktails\nbook that Luc gave me for it had featured my\nFinal Countdown\nusing their molasses bitters. One of the drinks that caught my eye was crafted by Backbar's Kobie Ali as a riff on Don the Beachcomber's\nMissionary's Downfall\ncalled the Missionary Impossible. Like Duggan McDonnell's\nMissionary's Downfall\nvariation, the Missionary Impossible utilized peach bitters instead of peach liqueur. However, while the variation utilized simple syrup, this riff went in the complementary apricot liqueur route.\nThe Missionary Impossible presented a mint, anise, and floral aroma. The combination of lime and honey filled the sip, and the swallow offered rum, apricot, and pineapple like Charles H. Baker's Hotel Nacional Special. Finally the drink finished with minty, anise, and peach notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuXqC_UMyy-ko31jQT2qCnR7TAPRwsbL8aSt6pla2WHkzQw3PXgtYODHKxa_XrNNOMTfwv__n0d_anW4oGdXfaZ8rv1EZEwr6aE9x-5UHnag5oAqAQvGk2BDs1w1MQ8UBnympzoJslyH5/s320/missionaryimp1437.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuXqC_UMyy-ko31jQT2qCnR7TAPRwsbL8aSt6pla2WHkzQw3PXgtYODHKxa_XrNNOMTfwv__n0d_anW4oGdXfaZ8rv1EZEwr6aE9x-5UHnag5oAqAQvGk2BDs1w1MQ8UBnympzoJslyH5/s800/missionaryimp1437.jpg", "comment_count": 0 }, { "title": "white horse", "url": "https://cocktailvirgin.blogspot.com/2016/02/white-horse.html", "published": "2016-02-01T11:00:00.000-05:00", "updated": "2017-07-04T08:39:42.646-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "E. Goodall", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "benedictine", "bitters (Angostura)", "scotch", "vermouth (dry)" ], "ingredients": [ "1/2 White Horse Whisky (1 1/4 oz Buchanan's 12 Year)", "1/2 Dry Vermouth (1 1/4 oz Noilly Prat)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 White Horse Whisky (1 1/4 oz Buchanan's 12 Year)\n1/2 Dry Vermouth (1 1/4 oz Noilly Prat)\nGood dash Benedictine (1/2 oz)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I turned to the 1937\nCafé Royal Cocktail Book\nand found a dry Bobby Burns-like recipe created by E. Goodall called the White Horse. While the name White Horse was a tribute the Scotch brand utilized, the combination was very similar to the\nBrainstorm\nin the 1934 Boothby book with a lot more dry vermouth and the addition of bitters. Once built, the White Horse shared Islay-like peat smoke combining with herbal aromas to make an almost medicinal note. A malty sip with some body from the Benedictine transitioned into a smoky Scotch swallow with minty, chocolate, and spice elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mnzEEvldZQ__gEE6Qh3t9ETKNDJ72sqdySCmqOVr6hd7L1EwbytLB9X9cA9WwScW7yvM0iy9KUIz3xdErBoST6qMPfW10ULNcYWee4wFJW6MLwHB_Ic0It6EUxdVZmdBCT-8VQUyGTWu/s320/whitehorse1441.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mnzEEvldZQ__gEE6Qh3t9ETKNDJ72sqdySCmqOVr6hd7L1EwbytLB9X9cA9WwScW7yvM0iy9KUIz3xdErBoST6qMPfW10ULNcYWee4wFJW6MLwHB_Ic0It6EUxdVZmdBCT-8VQUyGTWu/s800/whitehorse1441.jpg", "comment_count": 1 }, { "title": "chester rapkin", "url": "https://cocktailvirgin.blogspot.com/2016/02/chester-rapkin.html", "published": "2016-02-02T09:00:00.000-05:00", "updated": "2017-07-04T08:36:06.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Sotto Grand Hotel", "year": 2015 }, "categories": [ "campari", "gin", "pimento dram", "sloe gin" ], "ingredients": [ "1 oz Sloe Gin (Atxa Patxaran)", "1 oz London Dry Gin (Beefeater)", "3/4 oz Campari", "1/4 oz St. Elizabeth Allspice Dram" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist.", "body_text": "1 oz Sloe Gin (Atxa Patxaran)\n1 oz London Dry Gin (Beefeater)\n3/4 oz Campari\n1/4 oz St. Elizabeth Allspice Dram\nStir with ice and strain into a rocks glass with ice. Garnish with an orange twist.\nTwo weeks ago after a fill-in Wednesday shift, I flipped to the nightcap section of\nFood & Wine: Cocktails 2015\n. There I found Jeremy Oertel's take on a Negroni for the Sotto Grand Hotel's menu called the Chester Rapkin. Rapkin was the urban planner who coined the abbreviation SoHo, and this tribute paired sloe gin and Campari like the\nRed Sea\ndid.\nThe Chester Rapkin donated a bright orange oil aroma that countered the darker notes stemming from the sloe liqueur. Next, the sloe's dark berry continued on into the sip, and the swallow was rather complex with gin botanicals, Campari bitter and orange peels, and Patxaran's berry and coffee. Finally, the swallow ended with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3fJ8PIzzvGZB2XKuFgy051dABzZcMSo-xsoFAFstLpOAljGyT3ED-FIDhzoB9qySEPmwWpNbGftxasiudoaCmQ4NNCRCSyKLmyAo7R1WQTktwHdPhKzYNMcyU61-ut1TIPAOT9BGMB9g/s320/chesterrapkin1443.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3fJ8PIzzvGZB2XKuFgy051dABzZcMSo-xsoFAFstLpOAljGyT3ED-FIDhzoB9qySEPmwWpNbGftxasiudoaCmQ4NNCRCSyKLmyAo7R1WQTktwHdPhKzYNMcyU61-ut1TIPAOT9BGMB9g/s800/chesterrapkin1443.jpg", "comment_count": 3 }, { "title": "remembrance", "url": "https://cocktailvirgin.blogspot.com/2016/02/remembrance.html", "published": "2016-02-03T08:00:00.000-05:00", "updated": "2017-07-04T08:35:34.842-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "bitters (orange)", "gin", "orgeat", "vermouth (dry)" ], "ingredients": [ "2/3 Gin (2 oz Bluecoat)", "2 dash Orgeat (1/2 oz)", "2 dash Dry Vermouth (1/2 oz Noilly Prat)", "1 dash Absinthe (1/8 oz Obsello)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2/3 Gin (2 oz Bluecoat)\n2 dash Orgeat (1/2 oz)\n2 dash Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Absinthe (1/8 oz Obsello)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nTwo Thursdays ago, my desires for a post-shift nightcap led me to\nPioneers of Mixing at Elite Bars: 1903-1933\n. In the book's gin section, I spotted the Remembrance which reminded me of a gin\nJapanese Cocktail\nof sorts, and I decided to give it a go. Once mixed, it offered an orange, nutty, and herbal aroma. Next, the sip was rich and balanced with clean wine notes, and the swallow was a complex combination of gin botanical, nutty orgeat, herbal vermouth and absinthe, and orange bitters. Interestingly, the\nphoto\nI took on my phone (most blog photos are from a camera except from the ones I take at work) and put on Instagram was one of the most popular ones that I have posted.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcIM6ogN2iwrHENun_olArW21Sz538ylx2-dV4lrB96Ld54X8tJjpRe1Gi3TPHifAl_LTcQooc3g8zvRUEY2OQlU5DuLuNnGquXW2w4OKijUtDeGXgi-bxZbM_jySKGDc3TqJSlqK8JiL/s320/remembrance1445.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcIM6ogN2iwrHENun_olArW21Sz538ylx2-dV4lrB96Ld54X8tJjpRe1Gi3TPHifAl_LTcQooc3g8zvRUEY2OQlU5DuLuNnGquXW2w4OKijUtDeGXgi-bxZbM_jySKGDc3TqJSlqK8JiL/s800/remembrance1445.jpg", "comment_count": 0 }, { "title": "life on mars", "url": "https://cocktailvirgin.blogspot.com/2016/02/life-on-mars.html", "published": "2016-02-03T11:00:00.000-05:00", "updated": "2017-07-04T08:35:06.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "campari", "gin", "lillet", "pear liqueur" ], "ingredients": [ "1 oz Berkshire Mountain Distillers Greylock Gin", "1 oz Lillet Blanc", "1/2 oz St. George Spiced Pear Liqueur", "1/2 oz Campari" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a lemon peel lightning bolt floated (an orange peel star floated would not be out of place either).", "body_text": "1 oz Berkshire Mountain Distillers Greylock Gin\n1 oz Lillet Blanc\n1/2 oz St. George Spiced Pear Liqueur\n1/2 oz Campari\nStir with ice and strain into a coupe glass. Garnish with a lemon peel lightning bolt floated (an orange peel star floated would not be out of place either).\nTwo Fridays ago, our new cocktail list was going live but one of my creations still needed a name. In dismantling the\nTarzan Boy\nfrom the soon-to-be old list, the passion fruit syrup was transferred to the\nItalian Stallion\nand the Campari needed a home. Finding that fruit liqueurs seem to modulate Campari in interesting and less bitter ways, I tinkered with St. George's Spiced Pear Liqueur and uncovered that it made for an excellent combination. Soon, gin and Lillet came into formation to make a variation on a classic Negroni. With the menu needing to be printed, two of the owners assisted me on the name. One proposed a David Bowie tribute. While I honed in on Moonage Daydream, another suggested Life on Mars which quite fit the color scheme here. The first few to be made the first two nights lacked a garnish for the fruit ingredients provided quite a pleasant nose, but bartender Tyler Murphy thought that a lemon lightning bolt would be perfect. Part of the sales of the Life on Mars goes to the Jimmy Fund cancer charity in honor of Bowie.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9M_4YIUKaI-md_v9iNm4y3RplnrcmxhvLnAHvEhuB42SFQkrWuQqSzl3fErrsxF5ab7rxfWexACKovN-8Whjbht969ApGfnKX-yqBjeOcURIdQV6xITi5CCoOeJ-gRBCbMAIM07UtLVm/s320/lifeonmars_loyal9.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9M_4YIUKaI-md_v9iNm4y3RplnrcmxhvLnAHvEhuB42SFQkrWuQqSzl3fErrsxF5ab7rxfWexACKovN-8Whjbht969ApGfnKX-yqBjeOcURIdQV6xITi5CCoOeJ-gRBCbMAIM07UtLVm/s800/lifeonmars_loyal9.jpg", "comment_count": 2 }, { "title": "town crier", "url": "https://cocktailvirgin.blogspot.com/2016/02/town-crier.html", "published": "2016-02-04T08:00:00.000-05:00", "updated": "2017-07-04T08:34:23.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "benedictine", "bitters (Peychaud's)", "calvados", "punt e mes", "rum" ], "ingredients": [ "1 oz Morin Selection Calvados", "1 oz Barbancourt 8 Year Rhum", "1/2 oz Punt e Mes", "1/2 oz Benedictine", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with fresh ice. Garnish with a lemon twist.", "body_text": "1 oz Morin Selection Calvados\n1 oz Barbancourt 8 Year Rhum\n1/2 oz Punt e Mes\n1/2 oz Benedictine\n2 dash Peychaud's Bitters\nStir with ice and strain into a rocks glass with fresh ice. Garnish with a lemon twist.\nAnother of the new drinks at Loyal Nine got named after one of our East Cambridge Locals. There was a need for an apple brandy straight spirits drink, and I came up with this one that had a New Orleans feel akin to a\nVieux Carré\nwith aspects taken from Boston's own\n1919 Cocktail\n. Instead of splitting the apple brandy with whiskey or agave which I have done in the past, I opted for an aged rum. I had been considering a\nGreen Point\ncombination of Punt e Mes and Yellow Chartreuse since those flavors both work well with Calvados, but I opted for Benedictine as the liqueur for it worked better here and did not get as lost as Yellow Chartreuse did. Finally, the name refers to a local who sometimes came in before we open asking for a job (everything from taking out our trash to cooking for us) or for free food, but had recently taken to coming in during service and yelling gibberish. Telling the town crier that he had to use his quiet voice scared him away, but we have this tribute here to remind us of this important job during Colonial history.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkm6mtkqCUuEwvIzq-yjqNucsVLexuI2jMQ_bbHbuDdzdVKCfkTysVJRXvj3yrRyOosg0SzAmqZsHjdXf9-hFoiLojFWOZHYGrySsdf-2KYkm257UiD1vkKMTDwdnDXAOXCALesN6a5F0Y/s320/towncrier_loyal9.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkm6mtkqCUuEwvIzq-yjqNucsVLexuI2jMQ_bbHbuDdzdVKCfkTysVJRXvj3yrRyOosg0SzAmqZsHjdXf9-hFoiLojFWOZHYGrySsdf-2KYkm257UiD1vkKMTDwdnDXAOXCALesN6a5F0Y/s800/towncrier_loyal9.jpg", "comment_count": 0 }, { "title": "lady of singapore", "url": "https://cocktailvirgin.blogspot.com/2016/02/lady-of-singapore.html", "published": "2016-02-04T10:00:00.001-05:00", "updated": "2025-01-23T10:37:17.095-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Kon-Tiki Restaurant", "year": 1960 }, "categories": [ "cream", "grenadine", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Gold Puerto Rican Rum (El Dorado 5 Year)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Lopez Coconut Cream", "1/2 oz Cream or Half and Half", "1 tsp Grenadine" ], "instructions": "Blend with 4 oz crushed ice and pour into a specialty glass (shake with ice and strain into a Tiki mug with crushed ice).", "body_text": "1 1/2 oz Gold Puerto Rican Rum (El Dorado 5 Year)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Lopez Coconut Cream\n1/2 oz Cream or Half and Half\n1 tsp Grenadine\nBlend with 4 oz crushed ice and pour into a specialty glass (shake with ice and strain into a Tiki mug with crushed ice).\nTwo Fridays ago, I turned to Beachbum Berry's\nSippin' Safari\nfor my evening's postshift nightcap. There, I found a Piña Colada-like recipe from the Kon-Tiki Restaurant in Portland, Oregon, circa 1960 called the Lady of Singapore. Once prepared, it offered a pineapple aroma complemented by bright citrus oil notes from the lime shell garnish. Next, the sip was creamy lime, and the swallow shared rum, pineapple, and coconut flavors. No big surprises here, and the classic combination of rum, coconut, and pineapple did not disappoint.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL820LXau-MuEME3fVHQhUjD1ebfm7cH4pcOAHeQVDb4yFAQ0vYAhT3yO2y5BO1IlPcjxc6_qMyrrYdSw8g-hp7sfo__yX_udgf-dT0Wdi-AaaFw75iIVJldT7SHiQ5tXq3P9Lg7JEzm5/s320/ladysingapore1447.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL820LXau-MuEME3fVHQhUjD1ebfm7cH4pcOAHeQVDb4yFAQ0vYAhT3yO2y5BO1IlPcjxc6_qMyrrYdSw8g-hp7sfo__yX_udgf-dT0Wdi-AaaFw75iIVJldT7SHiQ5tXq3P9Lg7JEzm5/s800/ladysingapore1447.jpg", "comment_count": 0 }, { "title": "express", "url": "https://cocktailvirgin.blogspot.com/2016/02/express.html", "published": "2016-02-05T09:00:00.000-05:00", "updated": "2017-07-04T08:33:24.394-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing in Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "grapefruit juice", "scotch", "vermouth (dry)" ], "ingredients": [ "1/2 Scotch (1 1/2 oz Buchanan's 12 Year)", "1/3 Grapefruit Juice (3/4 oz)", "1/3 Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Ojen Bitters (1 barspoon Pernod Absinthe)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a grapefruit twist.", "body_text": "1/2 Scotch (1 1/2 oz Buchanan's 12 Year)\n1/3 Grapefruit Juice (3/4 oz)\n1/3 Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Ojen Bitters (1 barspoon Pernod Absinthe)\nShake with ice and strain into a cocktail glass. I added a grapefruit twist.\nTwo Saturdays ago, I found my way to the whiskey section of\nPioneers of Mixing in Elite Bars: 1903-1933\n, and noted the Express. The Scotch and grapefruit pairing in this one reminded me of the\nPolly's Special\nwhere it worked rather well and much better than rye and grapefruit have in the past. Once built, the Express donated bright grapefruit oil aroma over lower smoke notes. Next, the sip offered dry malt, grapefruit, and wine, and swallow began with Scotch and ended with grapefruit and anise-herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjjy2p5yOTBY6kRhvqyrIiVMjOhHWfnUYHjC6heVNSnur-y7dsd6hhd5-Fry9HuoyIuQpSsTMRcMRYUu-TYWxu7Ni8iRcOxdPhp251fQgDbiRraQ-KjRVUvlG8n76UAdhX7RA341b1ie-/s320/express1448.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjjy2p5yOTBY6kRhvqyrIiVMjOhHWfnUYHjC6heVNSnur-y7dsd6hhd5-Fry9HuoyIuQpSsTMRcMRYUu-TYWxu7Ni8iRcOxdPhp251fQgDbiRraQ-KjRVUvlG8n76UAdhX7RA341b1ie-/s800/express1448.jpg", "comment_count": 0 }, { "title": "four in hand", "url": "https://cocktailvirgin.blogspot.com/2016/02/four-in-hand.html", "published": "2016-02-06T09:00:00.000-05:00", "updated": "2017-07-04T08:32:54.986-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Scott Teague", "source": "Death & Co. Cocktail Book", "year": 2013 }, "categories": [ "applejack", "chartreuse (green)", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Old Grand Dad 114 Proof Bourbon (OGD Bonded)", "3/4 oz Laird's Bonded Apple Brandy", "1/4 oz Smith & Cross Rum", "1/4 oz Green Chartreuse", "1 tsp Cinnamon Syrup", "1 tsp Vanilla Syrup" ], "instructions": "Stir with ice and strain into a rocks glass (I added fresh ice to the glass). Garnish with an orange twist.", "body_text": "3/4 oz Old Grand Dad 114 Proof Bourbon (OGD Bonded)\n3/4 oz Laird's Bonded Apple Brandy\n1/4 oz Smith & Cross Rum\n1/4 oz Green Chartreuse\n1 tsp Cinnamon Syrup\n1 tsp Vanilla Syrup\nStir with ice and strain into a rocks glass (I added fresh ice to the glass). Garnish with an orange twist.\nTwo Sunday nights ago, I decided upon the Four in Hand in the\nDeath & Co. Cocktail Book\n. Scott Teague's 2013 drink was named after a tie knot akin to the\nFull Windsor\n. Moreover, four spirits in the mix aided the name, and it made for a rather stiff nightcap with all of the alcoholic ingredients weighing in between 100 and 114 proof.\nThe Four in Hand greeted the nose with an orange, apple, and Jamaican rum funk bouquet. On the palate, sweet apple on the sip gave way to Bourbon and funky rum on the swallow with a vanilla, herbal, and cinnamon finish. Overall, the Four in Hand was big, bold, and hot and was only bitters-shy of being an Old Fashioned in feel and structure. Surprisingly, the Green Chartreuse did not dominate the flavors here and was pushed back to the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm0stzkqZ2BmCNeN9pY2PpzmPA2py5qjSAekgDERhkbcr63nk0f8Yu0VRmdscx9pA93m6ZFvr1_pf_w-YBiuvp1OZ8SSo73iGt-FCaY5b5PFNSuhSapHz6zPRxZKv-R7IrVqMHG3IBPQW/s320/fourinhand1453.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm0stzkqZ2BmCNeN9pY2PpzmPA2py5qjSAekgDERhkbcr63nk0f8Yu0VRmdscx9pA93m6ZFvr1_pf_w-YBiuvp1OZ8SSo73iGt-FCaY5b5PFNSuhSapHz6zPRxZKv-R7IrVqMHG3IBPQW/s800/fourinhand1453.jpg", "comment_count": 0 }, { "title": "john street", "url": "https://cocktailvirgin.blogspot.com/2016/02/john-street.html", "published": "2016-02-07T09:00:00.000-05:00", "updated": "2017-07-04T08:31:09.711-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (orange)", "creme de noyaux", "scotch", "vermouth (dry)" ], "ingredients": [ "3/4 Scotch (2 oz Buchanan's 12 Year)", "2 dash Dry Vermouth (2/3 oz Noilly Prat)", "1 dash Crème de Noyaux (1/3 oz Tempus Fugit)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 Scotch (2 oz Buchanan's 12 Year)\n2 dash Dry Vermouth (2/3 oz Noilly Prat)\n1 dash Crème de Noyaux (1/3 oz Tempus Fugit)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass.\nFor Bobby Burns Night on January 25th, I began to scan\nPioneers of Mixing at Elite Bars: 1903-1933\nfor Scotch options. There, I spotted the John Street which was one of three recipes in that section containing whisky, vermouth, and crème de noyaux. Since\nBobby Burns\nrecipes range from Benedictine, Drambuie, and absinthe in the Rob Roy format, having another liqueur in the formula did not seem that big of an aberration.\nThe John Street began with an almondy aroma with a whisp of smoke. Malt and white wine on the sip transitioned into smoky whisky, nutty, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzzvu3DVehNNhcQyRUh_9fuzlsVTdAa1XAFjjg5Xru3i8CsnLn_IC4pPjBPRRLcQG2WrlRaOAC9P4V7-CEbJuOyhLOfqMNEG7CWXztogep_RaI_HTBI-vkKpYNGDPgEipxaq896aauGsI/s320/johnstreet1454.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzzvu3DVehNNhcQyRUh_9fuzlsVTdAa1XAFjjg5Xru3i8CsnLn_IC4pPjBPRRLcQG2WrlRaOAC9P4V7-CEbJuOyhLOfqMNEG7CWXztogep_RaI_HTBI-vkKpYNGDPgEipxaq896aauGsI/s800/johnstreet1454.jpg", "comment_count": 1 }, { "title": "madame lou", "url": "https://cocktailvirgin.blogspot.com/2016/02/madame-lou.html", "published": "2016-02-08T08:00:00.000-05:00", "updated": "2017-07-04T08:30:41.953-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "William Boothby", "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "gin", "pineapple syrup", "vermouth (dry)" ], "ingredients": [ "2/3 jigger Dry Vermouth (1 1/2 oz Noilly Prat)", "1/3 jigger Gin (1 oz Tanqueray)", "1 spoon Pineapple Syrup (1/2 oz)" ], "instructions": "Shake (stir) with ice and strain into a cocktail glass. Garnish with a pinch of cinnamon (freshly grated).", "body_text": "2/3 jigger Dry Vermouth (1 1/2 oz Noilly Prat)\n1/3 jigger Gin (1 oz Tanqueray)\n1 spoon Pineapple Syrup (1/2 oz)\nShake (stir) with ice and strain into a cocktail glass. Garnish with a pinch of cinnamon (freshly grated).\nTwo Tuesdays ago, I began perusing Boothby's 1934\nWorld Drinks and How to Mix Them\nand discovered the Madame Lou. My curiosity was piqued from the name and the concept of a lightly fruit-tinged Martini. My sleuthing suggested that Madame Lou could be Lou Graham who ran a famous brothel in Seattle and was dubbed the \"undisputed Queen of the Lava Beds.\" How does this wealthy madame tie in with William Boothby? Despite where her business was located, she did spend a lot of time in San Francisco where Boothby was tending bar at the time, and in fact, died in in the Golden City in 1903. It is not too far of a stretch to believe that he had at least heard of her or perhaps even served her a drink or three.\nHow much more San Francisco could having a Martini with pineapple syrup be? Pineapple syrup was one of the star ingredients in Duncan Nicol's famous Pisco Punch back in the late 19th century. Instead of a mere spoon of it, I tinkered with the ratios of the three ingredients in the Madame Lou to still retain its light aperitif nature yet have all of the flavors being on more equal footing. Once prepared, the Madame Lou proffered a pineapple and cinnamon bouquet. Dry white wine with a vague apple-y fruitiness filled the sip, and the swallow showcased juniper and other gin botanicals all softened by the pineapple.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJUgHiOXniPPJ15d3sux8re7r1siKIYPdz-VIsjaTf677OZrsWWfAyOohyphenhyphenk8zb-JkVVST-PaE6rYHxuHIcY-SNvXUKWOyVZNyP0c4mk4djhiVc6arcUzE4aQVH2mcHOfXyT41d_KUm8u_/s320/madameloe1457.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJUgHiOXniPPJ15d3sux8re7r1siKIYPdz-VIsjaTf677OZrsWWfAyOohyphenhyphenk8zb-JkVVST-PaE6rYHxuHIcY-SNvXUKWOyVZNyP0c4mk4djhiVc6arcUzE4aQVH2mcHOfXyT41d_KUm8u_/s800/madameloe1457.jpg", "comment_count": 0 }, { "title": "vielle daiquiri", "url": "https://cocktailvirgin.blogspot.com/2016/02/vielle-daiquiri.html", "published": "2016-02-08T10:30:00.000-05:00", "updated": "2017-07-04T08:30:33.083-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "cointreau", "lime juice", "pimento dram", "rum (white)" ], "ingredients": [ "2 oz Clement Canne Bleue Rhum Agricole", "3/8 oz Clement Creole Shrubb Orange Liqueur", "3/8 oz St. Elizabeth Allspice Dram", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with freshly grated nutmeg. Note that three non-juice ingredients were batched and briefly aged in a small barrel (24 hours).", "body_text": "2 oz Clement Canne Bleue Rhum Agricole\n3/8 oz Clement Creole Shrubb Orange Liqueur\n3/8 oz St. Elizabeth Allspice Dram\n3/4 oz Lime Juice\nShake with ice, strain into a cocktail glass, and garnish with freshly grated nutmeg. Note that three non-juice ingredients were batched and briefly aged in a small barrel (24 hours).\nTwo Wednesdays ago, I headed to Park Street Station for a bar crawl with one drink procured from three esteemed Downtown Crossing establishments. I started slightly up the hill at No. 9 Park where I asked bartender Ryan Lotz for the Vielle Daiquiri from the menu. I regret not asking why the drink was called that; a vielle is a medieval stringed instrument, but perhaps it is reference to the Cognac descriptor \"vieille\" meaning old especially since some of the ingredients spent time in a small barrel.  Regardless, with all of the darker spice notes, it seemed perfect for the colder months akin to the\nWinter Daiquiri\n. In the glass, the Vielle Daiquiri shared nutmeg, lime, and grassy aromas. Next, orange and lime on the sip led into grassy and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkM-e6cJsLqRHCM-sYgTmL8-tM5KHUWUdm6009wig6iiJVzBzyoLbMeaO6JjnAWwfuMfeAD8Lr4TWWZekr1ic2nQagVjnqjERiVjX9YsmoqxzAn5w8rfuzWZxhxLrJXrrSUSLf-Mw8xHu9/s320/vielledaiquiri1460.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkM-e6cJsLqRHCM-sYgTmL8-tM5KHUWUdm6009wig6iiJVzBzyoLbMeaO6JjnAWwfuMfeAD8Lr4TWWZekr1ic2nQagVjnqjERiVjX9YsmoqxzAn5w8rfuzWZxhxLrJXrrSUSLf-Mw8xHu9/s800/vielledaiquiri1460.jpg", "comment_count": 0 }, { "title": "gorillas on deck", "url": "https://cocktailvirgin.blogspot.com/2016/02/gorillas-on-deck.html", "published": "2016-02-09T08:00:00.001-05:00", "updated": "2025-08-08T12:06:25.762-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highballlounge" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Babs Adumbire", "source": "Highball Lounge", "year": null }, "categories": [ "#highballlounge", "bitters (Angostura)", "lime juice", "pineapple juice", "rum", "rum (white)", "simple syrup (ginger)" ], "ingredients": [ "1 oz Clement Premiere Canne Rhum Agricole", "1 oz Plantation Overproof Dark Rum", "1 oz Pineapple Juice", "1 oz Coconut Cream", "1/2 oz Ginger Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with a few ice cubes and pour into a tall glass. Fill with crushed ice, add a straw, and garnish with mint sprigs and 5 dash Angostura Bitters.", "body_text": "1 oz Clement Premiere Canne Rhum Agricole\n1 oz Plantation Overproof Dark Rum\n1 oz Pineapple Juice\n1 oz Coconut Cream\n1/2 oz Ginger Syrup\n1/2 oz Lime Juice\nShake with a few ice cubes and pour into a tall glass. Fill with crushed ice, add a straw, and garnish with mint sprigs and 5 dash Angostura Bitters.\nAfter No. 9 Park, I headed down the street to the Highball Lounge. There, I asked bartender Babs Adumbire for the Gorillas on Deck, their spiced Piña Colada riff. Babs warned me that while the drink does not taste all that boozy, the overproof rum will sneak up on you over time.\nThe Gorillas on Deck offered up a spiced aroma with mint, allspice, and clove notes. The creamy sip contrasted the tart lime with the sweeter caramel flavors, and the swallow began with grassy and funky rum notes and ended with pineapple and ginger. As the bitters garnish began to enter the flavor profile, the finish picked up a clove-driven dryness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdNcsXWafinDqLj_3AemB47NyGgzuhLqb7jsH6BHHdGrUf9I5Cx7QlPl-m4Alw5LTlFGO5ZU33kQnAny8HammBqurCDVhGuhazSQ5xuSt4N5eC6DFe85CEOuknXLxMnZzKr2wy41yD24fz/s320/gorilladeck1462.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdNcsXWafinDqLj_3AemB47NyGgzuhLqb7jsH6BHHdGrUf9I5Cx7QlPl-m4Alw5LTlFGO5ZU33kQnAny8HammBqurCDVhGuhazSQ5xuSt4N5eC6DFe85CEOuknXLxMnZzKr2wy41yD24fz/s800/gorilladeck1462.jpg", "comment_count": 0 }, { "title": "yvonne's ward eight", "url": "https://cocktailvirgin.blogspot.com/2016/02/yvonnes-ward-eight.html", "published": "2016-02-09T11:00:00.000-05:00", "updated": "2017-07-04T08:29:38.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "yvonnes" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Sean Sullivan", "source": "Yvonne's", "year": null }, "categories": [ "#yvonnes", "grenadine", "lemon juice", "orange juice", "sherry", "soda", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/2 oz Lustau Palo Cortado Sherry", "1/2 oz Grenadine", "1/2 oz Lemon Juice", "1/4 oz Orange Juice" ], "instructions": "Shake with ice and strain into a goblet. Add a pineapple disk garnish inside the glass, fill with crushed ice, top with 3/4 oz soda water, and add straws.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/2 oz Lustau Palo Cortado Sherry\n1/2 oz Grenadine\n1/2 oz Lemon Juice\n1/4 oz Orange Juice\nShake with ice and strain into a goblet. Add a pineapple disk garnish inside the glass, fill with crushed ice, top with 3/4 oz soda water, and add straws.\nAfter a round at the Highball Lounge, I made my way over to Yvonne's and found a seat at the main dining room's bar. For a drink, I asked bartender Sean Sullivan for their version of the Ward Eight. I had previously written about the way Drink in Fort Point modified David Wondrich's recipe in\nImbibe!\nto make their\nversion\n. One problem with the Ward Eight for me is that the orange juice in the recipe clashes with the whiskey. Some whiskey drinks like the\nBlood and Sand\nhave other ingredients that work well with orange juice to bridge the gap. Here, the magic ingredient is sherry which helped to tie the orange juice in place. Sean described how this version was created in collaboration with Wondrich where he pulled the sherry aspect from a 1934\nNew York Sun\narticle.\nYvonne's Ward Eight began with pineapple and other fruit aromas. Grape, pomegranate, and lemon on the sip transitioned into a rye and nutty sherry swallow. Indeed, the sherry not only smoothed over the orange juice flaw in the popular recipes for the Ward Eight, but it also donated a bit of complexity to the Daisy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDuiuAMO-Hc2BIAzKZdlY5TpIGKXEFRZMOP2tdWZyqLwxp240QQ96u9mLzLI_Pf8w1zFFPfTEbWog9V9zLTiisCLzIO1PBoNseWdMtKeuH_StWfOiPLQTqkYBUV2XywqFJv1-NIoINV2Q/s320/wardeight1466.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDuiuAMO-Hc2BIAzKZdlY5TpIGKXEFRZMOP2tdWZyqLwxp240QQ96u9mLzLI_Pf8w1zFFPfTEbWog9V9zLTiisCLzIO1PBoNseWdMtKeuH_StWfOiPLQTqkYBUV2XywqFJv1-NIoINV2Q/s800/wardeight1466.jpg", "comment_count": 0 }, { "title": "jack sparrow flip", "url": "https://cocktailvirgin.blogspot.com/2016/02/jack-sparrow-flip.html", "published": "2016-02-10T09:00:00.000-05:00", "updated": "2017-07-04T08:29:28.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "bitters (aged)", "egg", "madeira", "rum", "simple syrup" ], "ingredients": [ "2 oz Flor de Caña 7 Year Rum (Plantation Original Dark)", "3/4 oz Sandeman Rainwater Madeira (Blandy's 5 Year Verdelho)", "3/4 oz Demerara Syrup", "2 dash Fee's Whiskey Barrel Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a Fizz glass (nut bowl), and garnish with grated cinnamon.", "body_text": "2 oz Flor de Caña 7 Year Rum (Plantation Original Dark)\n3/4 oz Sandeman Rainwater Madeira (Blandy's 5 Year Verdelho)\n3/4 oz Demerara Syrup\n2 dash Fee's Whiskey Barrel Bitters\n1 Whole Egg\nShake once without ice and once with ice, strain into a Fizz glass (nut bowl), and garnish with grated cinnamon.\nTwo Thursdays ago, I grabbed the\nDeath & Co. Cocktail Book\nand found Brian Miller's Jack Sparrow Flip that seemed like a great nightcap to end the workday evening. The combination of rum, Madeira, demerara syrup, and bitters reminded me of the last drink that Ryan McGrale made for me, a\nRum & Madeira Old Fashioned\n, and this 2008 creation added a whole egg to the combinaton.\nThe freshly grated cinnamon added a bright spice aroma to the Flip. Next, a creamy caramel and grape sip transitioned into dark rum and chocolate notes on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_t04PUTswyMPxXPn2x0BJNz_0ZA5xZlygnT4an9Equ_0zugPzNtCit_V7Gs_yJew7dVnj4iXShK4z2YloBAiLUpKud4MkBkpoKMdUpyRsgXGH8TkBchiA1a6dz1i42LdfWCLiTMPCbOww/s320/jacksparrow1467.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_t04PUTswyMPxXPn2x0BJNz_0ZA5xZlygnT4an9Equ_0zugPzNtCit_V7Gs_yJew7dVnj4iXShK4z2YloBAiLUpKud4MkBkpoKMdUpyRsgXGH8TkBchiA1a6dz1i42LdfWCLiTMPCbOww/s800/jacksparrow1467.jpg", "comment_count": 0 }, { "title": "the dose", "url": "https://cocktailvirgin.blogspot.com/2016/02/the-dose.html", "published": "2016-02-11T11:00:00.000-05:00", "updated": "2017-07-04T08:28:57.100-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Dan Myers", "source": "Spoke", "year": null }, "categories": [ "#loyalnine", "absinthe", "curacao", "lillet", "lime juice", "mezcal" ], "ingredients": [ "3/4 oz Mezcal Amarás Espadín Joven", "3/4 oz Clement Creole Shrubb", "3/4 oz Lillet Blanc", "3/4 oz Lime Juice", "1 dash St. George Absinthe (1 cm in a dropper tube)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Mezcal Amarás Espadín Joven\n3/4 oz Clement Creole Shrubb\n3/4 oz Lillet Blanc\n3/4 oz Lime Juice\n1 dash St. George Absinthe (1 cm in a dropper tube)\nShake with ice and strain into a cocktail glass.\nOne of the popular drinks on the Loyal Nine menu is our Corpse Reviver called the Dose. I mentioned our Corpse Reviver #2 variation when I wrote about the Swedish punsch for Lillet substitution from\nCrosby Gaige\nwith the 1930-era gin version when we temporarily ran out of Lillet. Dan Myers created this riff at Spoke and he switched the gin and lemon in the classic to mezcal and lime before bringing it with him to Loyal Nine. The mezcal's vegetalness and smokiness work rather well here in the place of gin's botanical complexity, and the lime certainly complements the agave distillate better than lemon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQldhGgLaIzIDFX-V68wO_dSHoLbzJT2iZlnEyMUnq04jwhQ0WzOgUFQEqJ7zPk-4kI-fMaccaQegqSXRCsVJJgd92osfsmEPLQN42Rk6Vom9jJdAIjuELrqbCFV1TFTdzZZyO2-hqCbjG/s320/thedose_loyal9.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQldhGgLaIzIDFX-V68wO_dSHoLbzJT2iZlnEyMUnq04jwhQ0WzOgUFQEqJ7zPk-4kI-fMaccaQegqSXRCsVJJgd92osfsmEPLQN42Rk6Vom9jJdAIjuELrqbCFV1TFTdzZZyO2-hqCbjG/s800/thedose_loyal9.jpg", "comment_count": 0 }, { "title": "orlando", "url": "https://cocktailvirgin.blogspot.com/2016/02/orlando.html", "published": "2016-02-11T12:30:00.000-05:00", "updated": "2017-07-04T08:27:52.351-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "gin", "grapefruit juice", "raspberry syrup" ], "ingredients": [ "2/3 Dry Gin (1 3/4 oz Bluecoat)", "2 dash Grapefruit Juice (3/4 oz)", "2 dash Raspberry Syrup (1/2 oz Royal Rose's)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a grapefruit twist.", "body_text": "2/3 Dry Gin (1 3/4 oz Bluecoat)\n2 dash Grapefruit Juice (3/4 oz)\n2 dash Raspberry Syrup (1/2 oz Royal Rose's)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass. I added a grapefruit twist.\nTwo Fridays ago, I was in need of some end of the night punctuation, so I took a gander at\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Orlando. Overall, the combination reminded me of a gin\nBlinker Cocktail\nwhich sounded rather refreshing. Once prepared, it offered a grapefruit aroma that led into a grapefruit and berry sip. Finally, the swallow was a delightful old school pairing of gin and raspberry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiow1MogWvPQMILaaPT1eGE3gp_cn8LzZtLJytxllu-ht338SS-qRSBqV8vJoV9k1X3WoAzbvhWfof0BeQci0Cr8FoubqZOyReYkM0BrqGF6oCb1lVLmhNxAgh-CnfbSK_FrY5GoIVPQTCf/s320/orlando1469.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiow1MogWvPQMILaaPT1eGE3gp_cn8LzZtLJytxllu-ht338SS-qRSBqV8vJoV9k1X3WoAzbvhWfof0BeQci0Cr8FoubqZOyReYkM0BrqGF6oCb1lVLmhNxAgh-CnfbSK_FrY5GoIVPQTCf/s800/orlando1469.jpg", "comment_count": 0 }, { "title": "millionaire cocktail no. 1", "url": "https://cocktailvirgin.blogspot.com/2016/02/millionaire-cocktail-no-1.html", "published": "2016-02-12T09:00:00.000-05:00", "updated": "2017-07-04T08:27:26.591-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1917 }, "categories": [ "apricot liqueur", "grenadine", "lime juice", "rum", "sloe gin" ], "ingredients": [ "1/3 Jamaican Rum (3/4 oz Wray & Nephew)", "1/3 Apricot Brandy (3/4 oz Rothman & Winter)", "1/3 Sloe Gin (3/4 oz Atxa Patxaran)", "1 dash Grenadine (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lime wheel garnish.", "body_text": "1/3 Jamaican Rum (3/4 oz Wray & Nephew)\n1/3 Apricot Brandy (3/4 oz Rothman & Winter)\n1/3 Sloe Gin (3/4 oz Atxa Patxaran)\n1 dash Grenadine (1/4 oz)\nJuice 1 Lime (1 oz)\nShake with ice and strain into a cocktail glass. I added a lime wheel garnish.\nTwo Saturdays ago, I reached for Hugo Ensslin's 1917\nRecipes for Mixed Drinks\nand spotted the Millionaire No. 1. While I have had variations of this century old classic by way of the cachaça and Damson gin\nBrazilion Million\nand the hybrid\nMillionaire of Havana\n, I have not had the classic itself. Although to put a curve ball in the formulation, I opted for patxaran, a sloe berry infused liqueur, instead of sloe gin proper.\nThe Millionaire began with lime oil, berry, and Jamaican rum hogo aroma. The lime continued on into the sip where it mingled with the apricot and perhaps fruit notes from the grenadine, and the swallow shared funky rum, dark tart berry, and coffee flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3_ba37AvMbSGmNOrPWiuaYgPc6ZmANwauVSWVk64IVZu2KWA4ftEWRPa58Q3bAHmOa4B4pv-Pe8BaTr0tn9F7oQL8BzX8hQwIdFcjcpVj6oOUWbRWz_FW_-1DNBiRD6ejPs-pDeMdt3T/s320/millionaire1472.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3_ba37AvMbSGmNOrPWiuaYgPc6ZmANwauVSWVk64IVZu2KWA4ftEWRPa58Q3bAHmOa4B4pv-Pe8BaTr0tn9F7oQL8BzX8hQwIdFcjcpVj6oOUWbRWz_FW_-1DNBiRD6ejPs-pDeMdt3T/s800/millionaire1472.jpg", "comment_count": 0 }, { "title": "asbury", "url": "https://cocktailvirgin.blogspot.com/2016/02/asbury.html", "published": "2016-02-13T08:00:00.000-05:00", "updated": "2017-07-04T08:26:51.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "absinthe", "gin", "orange juice", "vermouth (sweet)" ], "ingredients": [ "2/3 Plymouth Gin (2 oz Beefeater)", "1 dash Sweet Vermouth (1/2 oz Punt e Mes)", "2 dash Orange Juice (1/2 oz)", "1 dash Ojen Bitter (1/8 oz Butterfly Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2/3 Plymouth Gin (2 oz Beefeater)\n1 dash Sweet Vermouth (1/2 oz Punt e Mes)\n2 dash Orange Juice (1/2 oz)\n1 dash Ojen Bitter (1/8 oz Butterfly Absinthe)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nAfter the Millionaire No. 1, I kept things old school and began to thumb through\nPioneers of Mixing at Elite Bars: 1903-1933\nwhere I found the Asbury. This one had little to do with the\nAsbury\nI had at Tales of the Cocktail but reminded me more of a Maurice (a Bronx with a dash of absinthe) and perhaps a\nMonkey Gland\n. I utilized the same proportions as in the brandy-based\nPrestoman\nexcept that I took a bitter direction with Punt e Mes as the vermouth. Moreover, I kept the stir directions even though my dash volume interpretation was a bit large on the juice component (1/4 oz per dash).\nThe Asbury had a bright aroma from the orange twist oils and the absinthe's anise. A smooth orange and grape sip led into gin notes, Punt e Mes' bitter complexity, and the absinthe's herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcOxX3E88aVdVTrfIc982t8ozKvc9E4sJcDxZFDTqz3cHO1yr8v5JVkghYlhBIvjlnqQR4kbSQSR44VzXwgNyf48UTg_fmPNgO2bE_0ZrrDK8SV43p8gtm4HOkHUgkYykpTOmZIA4iNma/s320/asbury1474.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcOxX3E88aVdVTrfIc982t8ozKvc9E4sJcDxZFDTqz3cHO1yr8v5JVkghYlhBIvjlnqQR4kbSQSR44VzXwgNyf48UTg_fmPNgO2bE_0ZrrDK8SV43p8gtm4HOkHUgkYykpTOmZIA4iNma/s800/asbury1474.jpg", "comment_count": 0 }, { "title": "hotel nacional special", "url": "https://cocktailvirgin.blogspot.com/2016/02/hotel-nacional-special.html", "published": "2016-02-13T11:30:00.000-05:00", "updated": "2017-07-04T08:26:24.383-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Wil P. Taylor", "source": "Jigger, Beaker, and Flask", "year": 1933 }, "categories": [ "apricot liqueur", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 jigger Carta de Oro Bacardi (1 1/2 oz Seleta Gold Cachaça)", "1 jigger Pineapple Juice (1 1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 jigger Carta de Oro Bacardi (1 1/2 oz Seleta Gold Cachaça)\n1 jigger Pineapple Juice (1 1/2 oz)\nJuice 1 Lime (1/2 oz)\n1 tsp Apricot Brandy (1/2 oz Rothman & Winter)\nShake with ice and strain into a cocktail glass.\nTwo Sundays prior, I decided to finally write about a drink that I had previously assumed that I had. Namely, Wil P. Taylor's Hotel Nacional Special from Charles H. Baker, Jr.'s\nJigger, Beaker, and Flask\nthat Baker recorded in Havana circa 1933. I made two adjustments to the recipe; the first was to switch the Cuban-style rum to cachaça to add some spiritous intrigue. And the second was to ignore Baker's call for a dry apricot brandy; despite having apricot eau de vie in house, I felt that the drink needed a bit of sweetness to balance the lime. Overall, the combination was reminiscent of a mint- and absinthe-free\nMissionary Impossible\n.\nThe Hotel Nacional Special offered up a pineapple and grassy bouquet with hints of sweet fruit. Lime and some of the pineapple flavors filled the sip, and the swallow showcased the grassy cachaça and the apricot with a funky pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KjDn0AnzyWTcqebEkidgrR5oftpeMNcMS7LK60cpm_8yYVUAPmETVU6Jtcomrh-BXqU6zgV4IrK-rtpVzQ-dEnyBSMwCs7ufcGkL_CmXDf7mvkJqJU32UQBufOw_8NrjZfczxRP_DSYD/s320/hotelnacion1476.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KjDn0AnzyWTcqebEkidgrR5oftpeMNcMS7LK60cpm_8yYVUAPmETVU6Jtcomrh-BXqU6zgV4IrK-rtpVzQ-dEnyBSMwCs7ufcGkL_CmXDf7mvkJqJU32UQBufOw_8NrjZfczxRP_DSYD/s800/hotelnacion1476.jpg", "comment_count": 0 }, { "title": "santa rosa", "url": "https://cocktailvirgin.blogspot.com/2016/02/santa-rosa.html", "published": "2016-02-14T08:00:00.000-05:00", "updated": "2017-07-04T08:25:54.751-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "audobon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tyler Wang", "source": "Audubon", "year": null }, "categories": [ "#audobon", "campari", "creme de peche", "lemon juice", "tequila" ], "ingredients": [ "1 1/2 oz The 86 Co. Tequila Cabeza", "1/2 oz Lemon Juice", "1/2 oz Combier Crème de Peche", "1/4 oz Contratto Bitter (* see text)", "1/4 oz Agave Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz The 86 Co. Tequila Cabeza\n1/2 oz Lemon Juice\n1/2 oz Combier Crème de Peche\n1/4 oz Contratto Bitter (* see text)\n1/4 oz Agave Syrup\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, we stopped into Audubon for their\nTequila Interchange Project\ncharity night. While the link will tell you more, TIP is a non-profit organization advocating sustainable agave harvesting, ensuring quality, and preserving tradition. For the night, Audubon's Tyler Wang and Eastern Standard's Kevin Morrison were making cocktails and pouring straight spirits in order to raise money to safeguard agave's future.\nThe drink that I requested was the Santa Rosa that had the basic idea of a tequila\nJasmine\n. I say this because it is not a far stretch to swap peach liqueur for orange, and Tyler Wang described the Contratto Bitter as somewhere between Campari and Aperol (it tasted more like Campari to me, but perhaps a blend would substitute in a pinch). Once mixed, it proffered a bitter peach aroma. Next, lemon on the sip led into tequila on the swallow that was joined by an earthy bitter that paired well with the peach.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopS8DBkB1rJcISkgXNVFer6jyJ4lkiWJbHs3J-t7fN8y9l9xadLH1DEYraDEOr1z-4tET6e17IedVPUUS_sALmU2ZCVvSf8_z0YjxbpoBKASk-plIgPhKgVJ6LfHpilK1axPCtiN7_SIP/s320/santarosa1479.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopS8DBkB1rJcISkgXNVFer6jyJ4lkiWJbHs3J-t7fN8y9l9xadLH1DEYraDEOr1z-4tET6e17IedVPUUS_sALmU2ZCVvSf8_z0YjxbpoBKASk-plIgPhKgVJ6LfHpilK1axPCtiN7_SIP/s800/santarosa1479.jpg", "comment_count": 0 }, { "title": "parisian", "url": "https://cocktailvirgin.blogspot.com/2016/02/parisian.html", "published": "2016-02-15T08:00:00.000-05:00", "updated": "2017-07-04T08:25:22.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing in Elite Bars: 1903-1933", "year": null }, "categories": [ "cognac", "creme de noyaux", "maraschino", "vermouth (dry)" ], "ingredients": [ "2/3 Cognac (1 1/2 oz Camus VS)", "1 dash Dry Vermouth (1 oz Noilly Prat)", "2 dash Crème de Noyaux (1/4 oz Tempus Fugit)", "1 dash Maraquin (1/4 oz Luxardo Maraschino)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Cognac (1 1/2 oz Camus VS)\n1 dash Dry Vermouth (1 oz Noilly Prat)\n2 dash Crème de Noyaux (1/4 oz Tempus Fugit)\n1 dash Maraquin (1/4 oz Luxardo Maraschino)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I was browsing\nPioneers of Mixing in Elite Bars: 1903-1933\nwhen I spotted the Parisian, a brandy drink that reminded me of a\nBrooklyn\nin structure. Instead of Amer Picon, the Parisian utilized the nutty crème de noyaux. That ingredient is something that is very French to me for it is featured heavily in the French cocktail book\nBariana\n-- a drink book that sent me on a journey to find artisanal noyaux after buying the book and attending a talk at Tales of the Cocktail in 2010 on the past and present Paris cocktail scene. Five years later, I was finally able to purchase Tempus Fugit's rather authentic version.\nThe Parisian began with a brandy aroma with nutty undertones. Next, the sip was rather light with some barrel age, white wine, and cherry notes in the mix, and the swallow offered the Cognac with a nutty-fruity combination of noyaux and Maraschino.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW07rWAi78K1xLMrkOQq89DgxiAt50aOmAhqvbJl_ANw1-FBLq58clXAy49GJeEJv_FrxH8g6CAVa6GgPHuu6a2me80mqeFBalhUejKhnmcxuJhVWEL_7ECpqrJDd7lXpCD0Ccp0rZdfv8/s320/parisian1480.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW07rWAi78K1xLMrkOQq89DgxiAt50aOmAhqvbJl_ANw1-FBLq58clXAy49GJeEJv_FrxH8g6CAVa6GgPHuu6a2me80mqeFBalhUejKhnmcxuJhVWEL_7ECpqrJDd7lXpCD0Ccp0rZdfv8/s800/parisian1480.jpg", "comment_count": 0 }, { "title": "smoke & mirrors", "url": "https://cocktailvirgin.blogspot.com/2016/02/smoke-mirrors.html", "published": "2016-02-16T08:00:00.000-05:00", "updated": "2017-07-04T08:24:48.363-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Experimental Cocktail Club book", "year": null }, "categories": [ "cherry brandy", "grapefruit juice", "mezcal", "punt e mes" ], "ingredients": [ "25 mL Del Maguey Crema de Mezcal (3/4 oz Montelobos + 1/2 tsp agave nectar)", "25 mL Cherry Heering (3/4 oz)", "25 mL Punt e Mes (3/4 oz)", "25 mL Grapefruit Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with orange twist oils. Express", "body_text": "25 mL Del Maguey Crema de Mezcal (3/4 oz Montelobos + 1/2 tsp agave nectar)\n25 mL Cherry Heering (3/4 oz)\n25 mL Punt e Mes (3/4 oz)\n25 mL Grapefruit Juice (3/4 oz)\nShake with ice and strain into a cocktail coupe. Garnish with orange twist oils.\nTwo Wednesdays ago, I happened upon an intriguing\nBlood & Sand\nriff in the\nExperimental Cocktail Club\nbook called the Smoke & Mirrors. Besides the mezcal for Scotch swap that I have seen in the\nBecca's Blood & Sand\nand the\nRiccardo\n, the orange juice and sweet vermouth were swapped for grapefruit juice and Punt e Mes, respectively. First, Punt e Mes and grapefruit are a great combination together as shown in the\nAmericano Squeeze\n, the\nEdgewood\n, and other drinks. And second, instead of the soft and smoothing orange juice, grapefruit juice brings a \"half sour\" element (as in not as full strength as lemon or lime juice) to tie the elements together better. I witnessed a similar change in the Satan's Whiskers when the regular orange juice was swapped for a sour varietal in\nStephen's Whiskers\n.\nThe Smoke & Mirrors started with an orange oil, smoke, and dark fruit (from the Cherry Heering and/or Punt e Mes) aroma. Next, grape and grapefruit on the sip led into agave, cherry, and Punt e Mes' bitter on the swallow with a smoke-tinged finish. Indeed, I am curious how the classic would do with grapefruit as the juice given how well it works with scotch in the\nExpress\nand\nPolly's Special\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYjb8rL9a618__JEJZ5AmocPdgyJWZqWpb7YrcLntfz4m15c9BrZxXZCeoUKhbHCxJ85O8VTg-PK3GZTKcbbaOFFVsqgMtF6LBqLRsL0SXkwKAVrY1uKCA5RlsLVFiwmDIuMcrThD9u8V/s320/smokemirrors1482.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYjb8rL9a618__JEJZ5AmocPdgyJWZqWpb7YrcLntfz4m15c9BrZxXZCeoUKhbHCxJ85O8VTg-PK3GZTKcbbaOFFVsqgMtF6LBqLRsL0SXkwKAVrY1uKCA5RlsLVFiwmDIuMcrThD9u8V/s800/smokemirrors1482.jpg", "comment_count": 1 }, { "title": "queen of the lava beds", "url": "https://cocktailvirgin.blogspot.com/2016/02/queen-of-lava-beds.html", "published": "2016-02-16T19:41:00.000-05:00", "updated": "2017-07-04T08:24:09.209-04:00", "author": "frederic", "post_type": "event", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#loyalnine", "*mixology monday", "*original", "absinthe", "bitters (Angostura)", "falernum", "honey", "lime juice", "pineapple juice", "pisco", "rum (white)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CVI) was picked by Joel DiPippa of the\nSouthern Ash\nblog. The theme he chose was \"Spring Break,\" and he elaborated on the concept with his description of, \"As we look past the frost in the air for the arrival of Spring, I wanted to challenge you with the theme of Spring Break!.. The best part of Spring Break is that it means so many things to so many different people, so I have some high expectations this month. Yes, Tiki-heads, I am looking at you. I want all of you to dig deep, steeled by last month's MxMo, and find your spring break drink! What sort of drinks do you enjoy when you start to break out of your winter shell? Do you crave a return to gin and tonics? Is there a drink that calls to you as the weather warms and the sun creeps through the sky longer and longer? Perhaps there is a drink that you fondly recall from your days of being a callow youth on Spring Break that led you down this primrose cocktail path?.. This is the month to share those warm weather finds!\"\nWhile wondering what to do for this Mixology Monday, the drink came to me by a need for a Valentine's Day drink for the Loyal Nine holiday menu. I wanted to do a Tiki drink for two that would help people not only romantically share a beverage but help to escape Winter itself. Actually, there were two special Tiki item menus as the cold weather the night before on the 13th depleted a whole week's worth of\nHot Buttered Rum\nbatter, and I decided to supplement the two servings left with the 1941\nHot Zombie\nfor the chilly weather expected for the 14th. For the drink for two idea, I discovered that the biggest glass set we had was a 16 ounce \"coupe/goblet\" glass. The idea of trying my hand at a blender drink to fill this glass seemed promising, and luckily, the kitchen was kind enough to lend me one for the evening. My trial run the night before provided an interesting drink that I will publish in a few days, and I tweaked the recipe here to split the three rum blend to a mix of white rum and pisco and to swap out the Don's Spices #2 (equal parts vanilla syrup and allspice dram) for falernum. I debated between two names, and I decided that the earlier version would get the more Polynesian-inspired one, and this one would be dubbed \"Queen of the Lava Beds.\" While that certainly sounds Hawaiian in its own right, the name is in reference to Lou Graham, a late 19th century madam that ran a successful bordello in the skid row (a/k/a lava beds) region of Seattle that I discovered through Boothby's\nMadame Lou\ncocktail.\nQueen of the Lava Beds\n• 2 oz Privateer Silver Rum\n• 2 oz Barsol Pisco\n• 1 oz Velvet Falernum\n• 1 oz Honey Syrup (1:1)\n• 1 oz Lime Juice\n• 1 oz Pineapple Juice\n• 2 light dashes Angostura Bitters\n• 2 dash (~20-25 drops total) St. George Absinthe\nBlend with 3/4 cup (6 oz) crushed ice for 5-10 seconds, pour into a 16 oz glass (or Tiki mug), and top with crushed ice (around 1/4 cup). Add a pair of straws, and garnish with a floated spent half lime shell partially filled with Hamilton's 151 Proof Demerara Rum that was ignited. This drink serves 2 and can easily be scaled down for solo drinking as well as up for three-or-more-somes.\nIt was pretty amazing the looks that were garnered as the drink was paraded across the dining room as well as the excitement on the faces of the recipient pairs. Indeed, one drink sold the next just from that flaming display (especially if it was at the two-top next to them). Part of the drink idea could be traced back to the\nChappaquiddick\nwhere honey syrup and falernum were prominently matched together in a Daiquiri format. That duo has appeared in other drinks including the more recent\nHeaven is the Place\nas well as older ones like the\nPuka Punch\n. The pineapple juice also triggered the idea of pisco, and the San Francisco treat of Pisco Punch was solidified by Madame Lou's connection to San Francisco which is where she frequently visited and later died and where her tribute cocktail was first published.\nSo thank you to Joel for getting us all to escape the winter doldrums by thinking about warmer days and instilling an escapist mentality. And thanks to all of the other Monday Mixologists who bought their plane tickets, packed their precious tools, glassware, and ingredients, and set off to participate in this event!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhuZuE2wTimvsd51VTnvyQVNVyIQFVAoumxTzTtY3HUz7c1Vdgd5DNkDPaDG0ri3MQhRYe3IHrZ69vKllWxa0WkgJrWiE_IVqoxK5DvXgpTtb-QLGIaoUsBBvekPEQ2fCt-SDGx4JZAmv/s320/queenlava_b1515.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "gfy", "url": "https://cocktailvirgin.blogspot.com/2016/02/gfy.html", "published": "2016-02-17T09:00:00.000-05:00", "updated": "2017-07-04T08:22:51.695-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Paul McGee", "source": "Lost Lake", "year": null }, "categories": [ "calvados", "curacao", "lime juice", "passion fruit syrup", "pineapple juice", "rum", "swedish punsch" ], "ingredients": [ "1 oz Calvados (Boulard VSOP)", "3/4 oz Overproof French Style Agricole Rhum (*) (1/4 oz each Lemonhart 151, Wray & Nephew, DonQ 151)", "1/2 oz Swedish Punsch (Kronan)", "3/4 oz Lime Juice", "3/4 oz Passion Fruit Syrup", "1/2 oz Curaçao (Van der Hum)", "1/2 oz Pineapple Juice" ], "instructions": "Blend with 1 cup crushed ice, pour into a Tiki mug (shake with ice, strain into a mug, and fill with crushed ice), and garnish with pineapple leaves, orange peel, and an orchid (orange peel, lime wheel, cherry).", "body_text": "1 oz Calvados (Boulard VSOP)\n3/4 oz Overproof French Style Agricole Rhum (*) (1/4 oz each Lemonhart 151, Wray & Nephew, DonQ 151)\n1/2 oz Swedish Punsch (Kronan)\n3/4 oz Lime Juice\n3/4 oz Passion Fruit Syrup\n1/2 oz Curaçao (Van der Hum)\n1/2 oz Pineapple Juice\nBlend with 1 cup crushed ice, pour into a Tiki mug (shake with ice, strain into a mug, and fill with crushed ice), and garnish with pineapple leaves, orange peel, and an orchid (orange peel, lime wheel, cherry).\n(*)Original recipe in the video was just \"overproof rum\"; see text below for explanation.\nAfter the Smoke & Mirrors, I turned to another Paul McGee creation from Lost Lake that appeared in a video on\nChicago Magazine\n. Besides always being game to try one of Paul's recipes, I am a sucker for drinks with Swedish punsch and passion fruit -- a combination that worked rather well in the 1937\nPuate's Delight\n. The video only mentioned \"overproof rum,\" but I was informed on my\nInstagram post\nthat the rum was overproof rhum agricole. With that came the explanation that the GFY did not stand for \"Go F*** Yourself\" or the corporate office-appropriate version \"Good For You!\", but for \"Go French Yourself.\" Indeed, a pair of French spirits, Calvados from France and rum from Martinique, provide the backbone for the GFY.\nThe GFY's aroma was rather citrus driven with fresh oil aromas stemming from the orange and lime garnish. These two citrus elements were repeated in the sip where the orange and lime mingled with passion fruit and caramel. And finally, the swallow shared apple, rum, passion fruit, and pineapple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Rs8pK7LxY3r3i11mjDzWYhsYOyuOSgBE7lgEewhWq9G2L2NqqfCSB0WOdKQUQdc6VaRgYsEqzT7VOJGejlyr1t9B3DRchfNI4gXYWCuQJ0q8W1ZW51_i8ke3H_aalCo8NHuG272k7qfU/s320/gfy_1485.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Rs8pK7LxY3r3i11mjDzWYhsYOyuOSgBE7lgEewhWq9G2L2NqqfCSB0WOdKQUQdc6VaRgYsEqzT7VOJGejlyr1t9B3DRchfNI4gXYWCuQJ0q8W1ZW51_i8ke3H_aalCo8NHuG272k7qfU/s800/gfy_1485.jpg", "comment_count": 1 }, { "title": "ocean shore", "url": "https://cocktailvirgin.blogspot.com/2016/02/ocean-shore.html", "published": "2016-02-18T09:00:00.000-05:00", "updated": "2017-07-04T08:22:20.047-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "egg white", "gin", "lemon juice", "orgeat", "sloe gin" ], "ingredients": [ "1/2 jigger Sloe Gin (1 oz Atxa Patxaran)", "1/2 jigger Gin (1 oz Hayman's Navy Dock)", "1 spoon Orgeat (1/2 oz)", "5 drop Lemon (1/2 oz Juice)", "1/2 Egg White (1 Egg White)" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/2 jigger Sloe Gin (1 oz Atxa Patxaran)\n1/2 jigger Gin (1 oz Hayman's Navy Dock)\n1 spoon Orgeat (1/2 oz)\n5 drop Lemon (1/2 oz Juice)\n1/2 Egg White (1 Egg White)\nShake once without ice and once with ice, and strain into a cocktail glass. I added a lemon twist.\nTwo Fridays ago for my post-shift cocktail hour, I reached for Boothby's 1934\nWorld Drinks and How to Mix Them\n. There, I spotted the Ocean Shore which reminded me of a soda-less Sloe Gin Fizz as well as the\nBerry Fizz\nto some extent. In the glass, it offered a lemon and nutty aroma from the twist and the housemade orgeat, respectively. Next, the creamy sip shared berry and lemon flavors, and the swallow offered gin, nutty, berry, and coffee notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga24RU7O_EyLS2feGZWpB37I5CtC3moXsvNDRhoJQKywhwZyYa1s929SbEXS7RWz-NkWkGsDSbYEgDhYOkbtAa05-QhST-q7Ttddtz4cl-YdbfSZRUme-VFyVwg-WhtkND3EINMT43nWns/s320/oceanshore1486.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga24RU7O_EyLS2feGZWpB37I5CtC3moXsvNDRhoJQKywhwZyYa1s929SbEXS7RWz-NkWkGsDSbYEgDhYOkbtAa05-QhST-q7Ttddtz4cl-YdbfSZRUme-VFyVwg-WhtkND3EINMT43nWns/s800/oceanshore1486.jpg", "comment_count": 0 }, { "title": "tuxedo", "url": "https://cocktailvirgin.blogspot.com/2016/02/tuxedo.html", "published": "2016-02-19T08:00:00.000-05:00", "updated": "2017-07-04T08:21:54.358-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "apricot liqueur", "bitters (Peychaud's)", "cognac", "vermouth (dry)" ], "ingredients": [ "1/2 Cognac (1 1/2 oz Camus VS)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1 dash Apricot (1/2 oz Rothman & Winter)", "1 dash Peychaud's or Absinthe (1 dash Peychaud's + 1/2 bsp Butterfly Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a lemon twist (but orange might have worked better here to bring out the apricot notes).", "body_text": "1/2 Cognac (1 1/2 oz Camus VS)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1 dash Apricot (1/2 oz Rothman & Winter)\n1 dash Peychaud's or Absinthe (1 dash Peychaud's + 1/2 bsp Butterfly Absinthe)\nStir with ice and strain into a cocktail glass. I added a lemon twist (but orange might have worked better here to bring out the apricot notes).\nTwo Saturdays ago, I decided to make the curiously named Tuxedo from the\nPioneers of Mixing at Elite Bars: 1903-1933\n. I say curiously for there are a pair of better known\nTuxedo\ncocktails in the 1930\nSavoy Cocktail Book\n(and one of those appeared earlier in the 1927\nBarflies and Cocktails\n) that are gin based. This one is brandy based though and is otherwise similar to the Tuxedo #2 with apricot brandy instead of Maraschino liqueur and orange bitters. Given the book's several decade long timeline, I cannot be sure whether the brandy or gin was the earlier, but given\nPioneer\n's track record, I would vote that gin is either the original or at least the most standard way of that time period.\nThis Tuxedo offered up a lemon, Cognac, and apricot aroma. Next, hints of wine and orchard fruit on the sip gave way to brandy, apricot, and herbal-anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7Z9l5lWUCjP5divG6mj85NrYv0TFd2ZzDZtp6SMZUmJwg-nDHr1qLvCjiJKQS6uiyDbpnuJqAc1DtW658My6o-RCx54AyhzQuURMeUru0WYOtzgsMTA2nV7lgV4XqXUNjnKFnTUBtAom/s320/tuxedo1488.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7Z9l5lWUCjP5divG6mj85NrYv0TFd2ZzDZtp6SMZUmJwg-nDHr1qLvCjiJKQS6uiyDbpnuJqAc1DtW658My6o-RCx54AyhzQuURMeUru0WYOtzgsMTA2nV7lgV4XqXUNjnKFnTUBtAom/s800/tuxedo1488.jpg", "comment_count": 0 }, { "title": "hong kong", "url": "https://cocktailvirgin.blogspot.com/2016/02/hong-kong.html", "published": "2016-02-19T10:30:00.000-05:00", "updated": "2017-07-04T08:21:24.737-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "bitters (aromatic)", "gin", "lime juice", "simple syrup", "vermouth (dry)" ], "ingredients": [ "1/3 jigger Gin (1 oz Hayman's Navy Dock)", "1/3 jigger Dry Vermouth (1 oz Noilly Prat)", "1 spoon Lime Juice (1/2 oz)", "1 spoon Sugar Syrup (1/2 oz Florida Crystal Syrup)", "2 drop Bitters (1 dash Fee's Boston Cocktail Summit Bitters)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Gin (1 oz Hayman's Navy Dock)\n1/3 jigger Dry Vermouth (1 oz Noilly Prat)\n1 spoon Lime Juice (1/2 oz)\n1 spoon Sugar Syrup (1/2 oz Florida Crystal Syrup)\n2 drop Bitters (1 dash Fee's Boston Cocktail Summit Bitters)\nShake with ice and strain into a cocktail glass.\nAfter my shift two Sundays ago, I began the end of my work week with the Hong Kong from Boothby's 1934\nWorld Drinks and How to Mix Them\n. It was unrelated to a more modern\nHong Kong\nthat I wrote about 5 years ago and closer to a\nTanglin Club\nwith sugar instead of passion fruit syrup. Once mixed, the Hong Kong gave forth a juniper, lime, gentian, and cinnamon bouquet. Next, lime on the sip preceded gin with dark earthy bitter and spice notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESE22_WO0tnoqny9iqq9mcbUN8arftRc2-mRZX4DcsOxMdnxZ_WSqAgaJtxpk0neHj1DIt7D8EDbN4RTkl-d9MXuUpIlDMc0Wccn_wjZ_HI9hqNT68VM9771ibPndb4FYITZ64ILpyRR4/s320/hongkong1490.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESE22_WO0tnoqny9iqq9mcbUN8arftRc2-mRZX4DcsOxMdnxZ_WSqAgaJtxpk0neHj1DIt7D8EDbN4RTkl-d9MXuUpIlDMc0Wccn_wjZ_HI9hqNT68VM9771ibPndb4FYITZ64ILpyRR4/s800/hongkong1490.jpg", "comment_count": 0 }, { "title": "sidewinder", "url": "https://cocktailvirgin.blogspot.com/2016/02/sidewinder.html", "published": "2016-02-20T08:00:00.000-05:00", "updated": "2018-05-30T10:43:43.564-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": null }, "categories": [ "absinthe", "applejack", "benedictine", "bitters (Peychaud's)", "chartreuse (yellow)", "cognac" ], "ingredients": [ "2 oz Hine H Cognac", "1/2 oz Laird's Bonded Apple Brandy", "1/4 oz Benedictine", "1/4 oz Yellow Chartreuse", "1 dash Vieux Ponterlier Absinthe (12 drop Butterfly)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Hine H Cognac\n1/2 oz Laird's Bonded Apple Brandy\n1/4 oz Benedictine\n1/4 oz Yellow Chartreuse\n1 dash Vieux Ponterlier Absinthe (12 drop Butterfly)\n1 dash Peychaud's Bitters\nStir with ice and strain into a coupe glass.\nAfter the Hong Kong, I turned to the\nDeath & Co. Cocktail Book\nand spotted the Sidewinder, one of Phil Ward's riffs on the\nDiamondback\n. Overall, the written recipe reminded me of a brandy, absinthe, and Peychaud's cocktail surrounding a\nWidow's Kiss\nor\nFull House #2\n. Regardless, it would prove to be a rather stiff drink even if it was not as potent as the Diamondback itself. In the coupe, the Sidewinder gave forth an anise and apple nose. Barrel notes from the brandy were notable on the sip, and the swallow provided Cognac, minty, herbal, and anise flavors with an apple finish. Overall, the Sidewinder felt like the original brandy Sazerac.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcGFbHpd_j7kFOnMqdFGONLvbvbWBb5e7IseBtynDBHyLCvN7SxDUp17NWQTYZN44CzQSbTehBLem124RhfksbCrkEWOyEJXLz_rPSGWBwC6YkwWRG7RsLqeRrs-PJz0w_b-Z1zUWAzg8/s320/sidewinder1491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcGFbHpd_j7kFOnMqdFGONLvbvbWBb5e7IseBtynDBHyLCvN7SxDUp17NWQTYZN44CzQSbTehBLem124RhfksbCrkEWOyEJXLz_rPSGWBwC6YkwWRG7RsLqeRrs-PJz0w_b-Z1zUWAzg8/s800/sidewinder1491.jpg", "comment_count": 0 }, { "title": "[chipileño]", "url": "https://cocktailvirgin.blogspot.com/2016/02/chipileno.html", "published": "2016-02-21T08:00:00.000-05:00", "updated": "2017-07-04T08:20:25.536-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "lime juice", "passion fruit syrup", "punt e mes", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Milagro Tequila", "1 oz Punt e Mes", "1/2 oz Passion Fruit Syrup", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Milagro Tequila\n1 oz Punt e Mes\n1/2 oz Passion Fruit Syrup\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, Andrea and I made the pilgrimage to Estragon in the South End to visit bartender Sahil Mehta. For a first drink, I looked through Sahil's drink notebook and found a drink of the day from two weeks prior. I was drawn in for the recipe reminded me of the\nBroken Flower\nand perhaps a tequila-based\nMaximilian Affair\n. Lacking a name, I dubbed this one the Chipileño after the dialect of 19th century Venetians who emigrated and settled in Mexico to symbolize the Italian and Mexican major ingredients.\nThe drink began with a fruity and agave-vegetal aroma that later gained cinnamon notes. Next, grape and lime on the sip led into tequila, passion fruit, and bitter flavors on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVPaWotktAH5kGKr-5ZWrGOnAp6dJdphZilVBFm4tLO0lyKzImpf8PV5_O6v-Npy73ZGk1hseHmAYjHBwUkquj9E8NC_nUXEBBaVIPxJkq7KYodKAAzQHhRCEQ9f3UBU3uR1xTjkWGN36/s320/chipileno1493.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVPaWotktAH5kGKr-5ZWrGOnAp6dJdphZilVBFm4tLO0lyKzImpf8PV5_O6v-Npy73ZGk1hseHmAYjHBwUkquj9E8NC_nUXEBBaVIPxJkq7KYodKAAzQHhRCEQ9f3UBU3uR1xTjkWGN36/s800/chipileno1493.jpg", "comment_count": 1 }, { "title": "[sacre coeur]", "url": "https://cocktailvirgin.blogspot.com/2016/02/sacre-coeur.html", "published": "2016-02-22T07:00:00.000-05:00", "updated": "2017-07-04T08:19:42.612-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "sahil mehta", "source": "estragon", "year": null }, "categories": [ "#estragon", "benedictine", "brandy", "chartreuse (green)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Cerbois VSOP Armagnac", "1 oz Cinzano Dry Vermouth", "1/2 oz Benedictine", "1 barspoon Green Chartreuse" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon twist oils.", "body_text": "1 1/2 oz Cerbois VSOP Armagnac\n1 oz Cinzano Dry Vermouth\n1/2 oz Benedictine\n1 barspoon Green Chartreuse\nStir with ice, strain into a cocktail coupe, and garnish with lemon twist oils.\nOne of the cocktails that Andrea had at Estragon was one of Sahil Mehta's drinks of the day from 6 weeks prior. The recipe seemed to fall somewhere between a Brandy Manhattan and a citrus-free Champs-Élysées. Even though the dry vermouth was Italian here, it could have been made with all French ingredients; for that fact, I dubbed this unnamed recipe the Sacré Coeur. Once built, it offered a lemon aroma that preceded a white wine-driven sip. Next, brandy was paired with herbal notes on the swallow with Benedictine's richness working well with Chartreuse's more herbal accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbhQ9QsJUT1LusERFMvMWLmVvVfRWndOPIyye5io-YbA88DRC5oBJPVMbtUtMQRJIIYyaIAOwS4kZQdbpE5GhLKl4cC6D0eVYR8NdBrrxmWtw2Xq12f-Lx-v7J1F74_OXY3UCAwYmc8pE/s320/sacrecouer1496.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbhQ9QsJUT1LusERFMvMWLmVvVfRWndOPIyye5io-YbA88DRC5oBJPVMbtUtMQRJIIYyaIAOwS4kZQdbpE5GhLKl4cC6D0eVYR8NdBrrxmWtw2Xq12f-Lx-v7J1F74_OXY3UCAwYmc8pE/s800/sacrecouer1496.jpg", "comment_count": 0 }, { "title": "[chachalaca]", "url": "https://cocktailvirgin.blogspot.com/2016/02/chachalaca.html", "published": "2016-02-22T10:30:00.000-05:00", "updated": "2017-07-04T08:19:07.023-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#estragon", "cachaça", "chartreuse (green)", "lime juice", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Leblon Cachaça", "1/2 oz Green Chartreuse", "1/2 oz Passion Fruit Syrup", "1/2 oz Coconut Syrup (*)", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass. Fill with ice and garnish with a mint sprig.", "body_text": "1 1/2 oz Leblon Cachaça\n1/2 oz Green Chartreuse\n1/2 oz Passion Fruit Syrup\n1/2 oz Coconut Syrup (*)\n1 oz Lime Juice\nShake with ice and strain into a rocks glass. Fill with ice and garnish with a mint sprig.\n(*) Equal parts Coco Lopez Coconut Cream and simple syrup.\nMy final libation at Estragon was Sahil Mehta's drink of the day from a month prior that took a rather funky and tropical direction. With rum, lime, and herbal liqueur, it reminded me a bit of a pineapple-free\nJungle Bird\nwith perhaps a touch of\nColada\nin the mix. For a name idea, I latched onto the Jungle Bird as well as the Brazilian origin of the sugar cane spirit and dubbed this one the Chachalaca after one of Brazil's rain forest fowl.\nThe Tiki-like drink offered a mint bouquet from the garnish that worked well with the grassy funk and herbal aromas from the ingredients. Next, creamy coconut and lime on the sip gave way to grassy and herbal flavors on the swallow with a passion fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RDZYqBTaEIZ3HCDlSNfU6xcFzP6YogIIpQAeiamXnQ1wqEmMXkbb-YXhrhesWDWUXVCmWptxt6Ax7r7FgrVbrR_NxqdVi-xgkhxJqs3kNYZoX_JLIKNiPJS020tU5EHnGf1sK0KqiDGZ/s320/chachalaca1498.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RDZYqBTaEIZ3HCDlSNfU6xcFzP6YogIIpQAeiamXnQ1wqEmMXkbb-YXhrhesWDWUXVCmWptxt6Ax7r7FgrVbrR_NxqdVi-xgkhxJqs3kNYZoX_JLIKNiPJS020tU5EHnGf1sK0KqiDGZ/s800/chachalaca1498.jpg", "comment_count": 0 }, { "title": "clint eastwood", "url": "https://cocktailvirgin.blogspot.com/2016/02/clint-eastwood.html", "published": "2016-02-23T09:00:00.000-05:00", "updated": "2017-07-04T08:18:33.927-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Mike Ryan", "source": "The Violet Hour", "year": 2009 }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt)", "1 bsp (1/8 oz) Angostura Bitters", "1 bsp (1/8 oz) Green Chartreuse", "1/4 oz Demerara Syrup" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.", "body_text": "2 oz Rye Whiskey (Old Overholt)\n1 bsp (1/8 oz) Angostura Bitters\n1 bsp (1/8 oz) Green Chartreuse\n1/4 oz Demerara Syrup\nStir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.\nTuesday two weeks ago, I reached for Robert Simonson's\nThe Old Fashioned\nto find a nightcap. The one that called out to me was the Clint Eastwood crafted by Mike Ryan at Chicago's The Violet Hour in 2009. The text described how this splits the difference between an Old Fashioned and a Manhattan and how \"one can picture Clint's\nMan with No Name\nsquinting and baring his front teeth after drawing on one of these.\" Interestingly, Deep Ellum had an Old Fashioned-like drink called the\nMan with No Name\nthat included Green Chartreuse as a rinse.\nThe Clint Eastwood offered an orange oil and rye nose. Next, malt with a bit of body and sweetness filled the sip, and the swallow broadcasted the rye and herbal flavors with a dry allspice and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvCo2h3p855zBhHrtnIEKF6Je_CKPcxsAW86MkpMwki4s0mu_qICrKsVowL-V-U3u72KXXLlLiQCtl00i6od9vP4P5Z3JGJqGqTTdA2dhrVTvaz_j9Psw79W4mRfC-NTKaa-W4UmvbmNb/s320/clinteastwood1499.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvCo2h3p855zBhHrtnIEKF6Je_CKPcxsAW86MkpMwki4s0mu_qICrKsVowL-V-U3u72KXXLlLiQCtl00i6od9vP4P5Z3JGJqGqTTdA2dhrVTvaz_j9Psw79W4mRfC-NTKaa-W4UmvbmNb/s800/clinteastwood1499.jpg", "comment_count": 0 }, { "title": "tulip cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/02/tulip-cocktail.html", "published": "2016-02-24T09:30:00.000-05:00", "updated": "2017-07-04T08:16:18.417-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "applejack", "apricot liqueur", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "1/3 Calvados or Apple Brandy (1 oz Laird's Bonded)", "1/3 Sweet Vermouth (1 oz Dolin)", "1/6 Apricot Brandy (1/2 oz Rothman & Winter)", "1/6 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Calvados or Apple Brandy (1 oz Laird's Bonded)\n1/3 Sweet Vermouth (1 oz Dolin)\n1/6 Apricot Brandy (1/2 oz Rothman & Winter)\n1/6 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nWednesday two weeks ago, I turned to the 1930\nSavoy Cocktail Book\nto begin the cocktail hour. The Tulip had a classic structure and flavor combination observed in other drinks like the rum-based\nSuperior\n, and it seemed like a good start to the evening. Once mixed, it presented a lemon aroma with a vague fruit note from either the vermouth's grape or the liqueur's apricot. On the the palate, the lemon and grape flavors mingled on the sip and led into further fruit notes of apple and apricot on the swallow along with a tart finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF30BU55Oih9uEATCcEdv0paUBtyb9khAlEa4MT_osL6km-e4OVzwxDZK3kf2p6_11kBwGCVlXiG0RaTieKCqdOW1waoouiX2e0ChOLMTPmCjbXvFTxorkBoMVnrrJi874_h7QMsEj18J2/s320/tulip1501.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF30BU55Oih9uEATCcEdv0paUBtyb9khAlEa4MT_osL6km-e4OVzwxDZK3kf2p6_11kBwGCVlXiG0RaTieKCqdOW1waoouiX2e0ChOLMTPmCjbXvFTxorkBoMVnrrJi874_h7QMsEj18J2/s800/tulip1501.jpg", "comment_count": 0 }, { "title": "shipwreck daiquiri", "url": "https://cocktailvirgin.blogspot.com/2016/02/shipwreck-daiquiri.html", "published": "2016-02-25T09:00:00.000-05:00", "updated": "2017-07-04T08:15:42.811-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Tiki Drinks: Tropical Cocktails for the Modern Bar", "year": null }, "categories": [ "apricot liqueur", "creme de banane", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Aged Rum (1 3/4 oz Plantation Special Dark)", "3/4 oz Apricot Brandy (1/2 oz Rothman & Winter)", "1 tsp Banana Liqueur (1/4 oz Giffard Banane du Bresil)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a flamed orange twist.", "body_text": "1 1/2 oz Aged Rum (1 3/4 oz Plantation Special Dark)\n3/4 oz Apricot Brandy (1/2 oz Rothman & Winter)\n1 tsp Banana Liqueur (1/4 oz Giffard Banane du Bresil)\n1/2 oz Lime Juice\nShake with ice, strain into a coupe, and garnish with a flamed orange twist.\nAfter the Tulip, I decided to leave my apricot liqueur out and move on to the Shipwreck Daiquiri that I had spotted in\nTiki Drinks: Tropical Cocktails for the Modern Bar\n. Overall, the recipe reminded me of a\nPeriodista\nwith banana instead of orange liqueur. Since the banana element was so light relative to the apricot that the balance reminded me of a\nMaharaja's Revenge\n, I decided to adjust the proportions a bit here.\nThe Shipwreck Daiquiri's orange twist dominated the aroma, and as it dissipated, dark rum, apricot, and a hint of banana began to creep into the nose. On the palate, caramel and lime in the sip transitioned into rum and apricot on the swallow with a banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_EE-3h3zFgdnZlYm7r_BaGHDTTmz5XnxVAwensi8ly-oMjee-X_bRkzZz7l2zIgC5hX1-zxpEMt_wzV6pCz34QKLvt7mALvbFTcVfN1NHqO0Lgj71J7MBXgo1QxxGWDGlfv5VBpufSpm/s320/shipwreck1503.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_EE-3h3zFgdnZlYm7r_BaGHDTTmz5XnxVAwensi8ly-oMjee-X_bRkzZz7l2zIgC5hX1-zxpEMt_wzV6pCz34QKLvt7mALvbFTcVfN1NHqO0Lgj71J7MBXgo1QxxGWDGlfv5VBpufSpm/s800/shipwreck1503.jpg", "comment_count": 0 }, { "title": "lucifer", "url": "https://cocktailvirgin.blogspot.com/2016/02/lucifer.html", "published": "2016-02-26T10:00:00.000-05:00", "updated": "2017-07-04T08:15:07.982-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "creme de violette", "scotch", "vermouth (dry)" ], "ingredients": [ "1/2 Usher Green Stripe Scotch (1 1/2 oz Buchanan's 12 Year)", "2 dash Dry Vermouth (1 oz Noilly Prat)", "2 dash Crème Yvette (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Usher Green Stripe Scotch (1 1/2 oz Buchanan's 12 Year)\n2 dash Dry Vermouth (1 oz Noilly Prat)\n2 dash Crème Yvette (1/2 oz)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nAfter my shift a few Thursdays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the curiously named Lucifer. For a cocktail with floral and fruit notes from the Crème Yvette, it seemed like an odd name but perhaps fitting if the Scotch had enough smoke notes to conjure images of Hell's brimstone. Indeed, the recipe fit quite well with the book's collection of Crème Yvette Manhattan-like riffs such as the\nCaboose\n.\nThe Lucifer's nose had the intriguing juxtaposition of floral and smoke notes as expected. Next, malt and a hint of berry on the sip gave way to smoky Scotch and floral elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGBBJqsPU4U04MKcVUUXhHk2CT4RBPVfRYxdoKmbhDM7ELj-FpsQNk47gQTBAxUJhYpVRRcAUiRQ1x2dQLjVyOavrGp_hLbeP9rg_yabyaQW6jfEQIIbES9MLfZ8pQJ3lND695lH3IcYi/s320/lucifer1508.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGBBJqsPU4U04MKcVUUXhHk2CT4RBPVfRYxdoKmbhDM7ELj-FpsQNk47gQTBAxUJhYpVRRcAUiRQ1x2dQLjVyOavrGp_hLbeP9rg_yabyaQW6jfEQIIbES9MLfZ8pQJ3lND695lH3IcYi/s800/lucifer1508.jpg", "comment_count": 0 }, { "title": "maggie smith", "url": "https://cocktailvirgin.blogspot.com/2016/02/maggie-smith.html", "published": "2016-02-27T07:00:00.000-05:00", "updated": "2017-07-04T08:14:36.791-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "cointreau", "honey", "lime juice", "orgeat", "pisco", "rum (white)" ], "ingredients": [ "1 oz Encanto Pisco", "1 oz Banks 5 Island Rum (Denizen Aged White)", "1/2 oz Santa Teresa Orange Liqueur (Van der Hum)", "3/4 oz Lime Juice", "1/4 oz Orgeat", "1 tsp Acacia Honey Syrup" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lime wheel.", "body_text": "1 oz Encanto Pisco\n1 oz Banks 5 Island Rum (Denizen Aged White)\n1/2 oz Santa Teresa Orange Liqueur (Van der Hum)\n3/4 oz Lime Juice\n1/4 oz Orgeat\n1 tsp Acacia Honey Syrup\nShake with ice and strain into a coupe glass. Garnish with a lime wheel.\nA few Friday's ago, I ventured into the\nDeath & Co. Cocktail Book\nfor a nightcap. When I spotted the Maggie Smith, it seemed to answer my call for a late night Daiquiri Time Out. Joaquin Simo's 2009 creation was a bit more complex than that though for it was a riff on the classic\nBetween the Sheets\n. Besides switching Cognac to pisco and lemon to lime, the variation also added orgeat and honey to the flavor profile. In the glass, it gave forth a lime and almond aroma. The lime continued on into the sip where it mingled with the liqueur's orange notes, and the swallow offered earthy pisco, rum, nutty, citrus, and floral flavors. Indeed, Andrea declared the Maggie Smith \"very crushable.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdyRq9o2kVx9DJYUAO45x4fZYFPnUX9B-Ap9ce98BUmoaZmWCa7EJXbZ7qypCdOw4lj0lPfEyDo6sPlIarjPje82OK8IvDpSzNUzxyzpa2qLRp57_b3-m7HEmTvxWMstx29ncz2_AlIlhj/s320/maggiesmith1510.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdyRq9o2kVx9DJYUAO45x4fZYFPnUX9B-Ap9ce98BUmoaZmWCa7EJXbZ7qypCdOw4lj0lPfEyDo6sPlIarjPje82OK8IvDpSzNUzxyzpa2qLRp57_b3-m7HEmTvxWMstx29ncz2_AlIlhj/s800/maggiesmith1510.jpg", "comment_count": 0 }, { "title": "laka laka", "url": "https://cocktailvirgin.blogspot.com/2016/02/laka-laka.html", "published": "2016-02-28T08:00:00.000-05:00", "updated": "2017-07-04T08:14:05.643-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "honey", "lime juice", "pimento dram", "pineapple juice", "rum (white)", "simple syrup (vanilla)" ], "ingredients": [ "2 oz White Rum Blend (*)", "1/2 oz Honey Syrup (1:1)", "1/2 oz Don's Spices #2 (**)", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1 dash St. George Absinthe" ], "instructions": "Shake with crushed ice, pour into a Tiki mug, and garnish with Tiki intent.", "body_text": "2 oz White Rum Blend (*)\n1/2 oz Honey Syrup (1:1)\n1/2 oz Don's Spices #2 (**)\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1 dash St. George Absinthe\nShake with crushed ice, pour into a Tiki mug, and garnish with Tiki intent.\n(*) 6 part Privateer Silver, 1 part Rhum JM Agricole Blanc, 1 part Wray & Nephew Overproof Jamaican Rum.\n(**) Equal parts vanilla syrup and allspice dram.\nThe Saturday before Valentine's Day, I tried out my idea for the two person blender drink as a shaken single serving. While I liked it, it was a bit too spice driven and I ended up tweaking it a bit before it morphed into the Loyal Nine menu item the\nQueen of the Lava Beds\n. Actually, a dash of Angostura was also in this version, but I dropped it in the recipe above to mellow things out a bit. The two names that I had bandied about where the Queen of the Lava Beds and the Laka Laka (or the Laka Laka Love). For the runner up, I opted for the tribute to Laka, the Hawaiian goddess of love and creator of the Hula dance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSHxxbsdk0wRPJTgCgMTKYtbcMxPXQ52jmYC1Q3KoDa6f6qAiHpHBXl4eXMZZuEmyegyC8uCVrnet9xwrsNwwcsNz7d0aXc8ROKrK2Hjo2SEkgfzTbMQew6EgSgtsGR_Z6DZwhB7BFR0M/s320/goosetiki_b1513.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSHxxbsdk0wRPJTgCgMTKYtbcMxPXQ52jmYC1Q3KoDa6f6qAiHpHBXl4eXMZZuEmyegyC8uCVrnet9xwrsNwwcsNz7d0aXc8ROKrK2Hjo2SEkgfzTbMQew6EgSgtsGR_Z6DZwhB7BFR0M/s800/goosetiki_b1513.jpg", "comment_count": 0 }, { "title": "cameron's kick", "url": "https://cocktailvirgin.blogspot.com/2016/02/camerons-kick.html", "published": "2016-02-29T08:30:00.000-05:00", "updated": "2017-07-04T08:12:47.596-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Harry MacElhone", "source": "Harry's ABCs of Mixing Cocktails", "year": 1922 }, "categories": [ "lemon juice", "orgeat", "scotch", "whiskey" ], "ingredients": [ "1 oz Scotch (Buchanan's 12 Year)", "1 oz Irish Whiskey (Teeling's Small Batch)", "1/2 oz Lemon", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Scotch (Buchanan's 12 Year)\n1 oz Irish Whiskey (Teeling's Small Batch)\n1/2 oz Lemon\n1/2 oz Orgeat\nShake with ice, strain into a cocktail glass, and garnish with an orange twist.\nAfter working Valentine's Day, I needed to treat myself to a drink. In perusing Paul Clarke's\nThe Cocktail Chronicles\nbook, I spotted the Cameron's Kick that I have neglected to make over the last decade or so. The original recipe stems from Harry MacElhone's 1922\nHarry's ABCs of Mixing Cocktails\nand strangely informed the reader that orgeat is a syrup made from almonds despite it having been used for decades in cocktails since perhaps first published in 1862 with the\nJapanese Cocktail\n.\nThe Cameron's Kick began with an orange, nutty, and smoke aroma. Lemon and malt on the sip pleasantly matched smoke and almond on the swallow. While Paul compared this drink to \"one million monkeys and gave each of them a typewriter... well edit 'typewriter' to read 'cocktail shaker',\" there were plenty of other drinks like the\nRye Crusta\nthat were a Whiskey Daisy with orgeat as the sweetener. However, the Cameron's Kick is rather unique for very few drinks split the spirits and paired Irish and Scottish whiskeys. And with rather good success here, I might add.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabq4ef9I7dT8VkZcp_VFuqv-BRqqjn25BGTluozil5wGdhUEPR3_9ULy4V0SgLiqoV6RMY8NX6NFPUj2SKeAQ7FVKW_8QTjrlWTYtBtppRjGoJSPjFzlfpZxCOW18UmPnGjXGvjgnnk6H/s320/cameronkick1520.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabq4ef9I7dT8VkZcp_VFuqv-BRqqjn25BGTluozil5wGdhUEPR3_9ULy4V0SgLiqoV6RMY8NX6NFPUj2SKeAQ7FVKW_8QTjrlWTYtBtppRjGoJSPjFzlfpZxCOW18UmPnGjXGvjgnnk6H/s800/cameronkick1520.jpg", "comment_count": 0 }, { "title": "under the gun", "url": "https://cocktailvirgin.blogspot.com/2016/03/under-gun.html", "published": "2016-03-01T09:00:00.000-05:00", "updated": "2017-07-03T19:51:58.213-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Paul Yem", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (orange)", "creme de cassis", "falernum", "lime juice", "tequila" ], "ingredients": [ "1 oz Olmeca Altos Tequila", "3/4 oz Lime Juice", "3/4 oz Falernum", "1/2 oz Crème de Cassis", "2 dash Chili Bitters (*)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Olmeca Altos Tequila\n3/4 oz Lime Juice\n3/4 oz Falernum\n1/2 oz Crème de Cassis\n2 dash Chili Bitters (*)\nShake with ice and strain into a coupe glass.\n(*) A house-made habañero pepper in vodka infusion. A dash of hot sauce will work in a pinch.\nA few Mondays ago, I popped into Brick & Mortar to get a nightcap on my way home from an event. There, I asked bartender Paul Yem for the Under the Gun which turned out to be his invention. I was drawn in for it reminded me of Trader Vic's\nDiablo\nwith clove and chili instead of ginger as the spice element but kept short like a\nCount Diablo\n. Once built, the Under the Gun shared a tequila, cassis, and hint of pepper aroma. Next, lime and berry notes filled the sip, and agave, currant, and clove came through on the swallow along with a light heat aspect on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VVMLJRwrAqhL2-qyyJaGS3IDEUpVslvhimcALIfCFnx3ycpsCIc_qeH6ZzQevSP88D0pR_6A9HFaKSKhCciT4DoQTFjNbvH5qN7hpHc-mtxo__IEC8H7Qcu9TZQV0C_8GtcTcIhGPbvs/s320/underthegun1522.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VVMLJRwrAqhL2-qyyJaGS3IDEUpVslvhimcALIfCFnx3ycpsCIc_qeH6ZzQevSP88D0pR_6A9HFaKSKhCciT4DoQTFjNbvH5qN7hpHc-mtxo__IEC8H7Qcu9TZQV0C_8GtcTcIhGPbvs/s800/underthegun1522.jpg", "comment_count": 0 }, { "title": "sherry twist", "url": "https://cocktailvirgin.blogspot.com/2016/03/sherry-twist.html", "published": "2016-03-02T08:00:00.000-05:00", "updated": "2017-07-03T19:48:40.402-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "brandy", "cointreau", "lemon juice", "sherry", "simple syrup (cinnamon)", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Sherry (1 1/2 oz Lustau Amontillado)", "1 spoon Brandy (1/2 oz Foret)", "1 spoon Cointreau (1/2 oz)", "1 spoon Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Lemon (1/2 oz Juice)", "1 small piece Cinnamon (1/2 oz Cinnamon Syrup)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1/2 jigger Sherry (1 1/2 oz Lustau Amontillado)\n1 spoon Brandy (1/2 oz Foret)\n1 spoon Cointreau (1/2 oz)\n1 spoon Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Lemon (1/2 oz Juice)\n1 small piece Cinnamon (1/2 oz Cinnamon Syrup)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nA few Tuesdays ago, I began to flip through Boothby's 1934\nWorld Drinks and How to Mix Them\nand was intrigued by the Sherry Twist. It reminded me of the\nCeylon\nbut with a flip of the respectively forwardness of the brandy and sherry elements. Strangely, I garnished both drinks in a similar fashion six years later...\nThe Sherry Twist provided a lemon aroma from the garnish and a nutty grape from the Amontillado that I chose as the sherry here. Next, the sip offered grape, lemon, and orange notes, and the swallow was a bit more complex with nutty, orange, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Pm6GJ8wmB1LS2V_kWv6xXl6TouLfa0dPUSL80-mUFtYjGdthsOkCk-6jufBhRFqyhS76vS92UHXBXJyZIap36QHBCg_48CDEtSNqy6mWLwhXXQl7Pfyfke7SEwzJnuXedwUArka98iCP/s320/sherrytwist1523.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Pm6GJ8wmB1LS2V_kWv6xXl6TouLfa0dPUSL80-mUFtYjGdthsOkCk-6jufBhRFqyhS76vS92UHXBXJyZIap36QHBCg_48CDEtSNqy6mWLwhXXQl7Pfyfke7SEwzJnuXedwUArka98iCP/s800/sherrytwist1523.jpg", "comment_count": 1 }, { "title": "the skeptic and the believer", "url": "https://cocktailvirgin.blogspot.com/2016/03/the-skeptic-and-believer.html", "published": "2016-03-03T08:00:00.000-05:00", "updated": "2017-07-03T19:51:27.398-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (aromatic)", "chartreuse (green)", "curacao", "lime juice", "mezcal", "tequila" ], "ingredients": [ "1 oz Olmeca Altos Tequila", "1/2 oz El Bujo Mezcal", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Green Chartreuse", "1/2 oz Lime Juice", "1 dash Bittermens Boston Bittahs" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Olmeca Altos Tequila\n1/2 oz El Bujo Mezcal\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Green Chartreuse\n1/2 oz Lime Juice\n1 dash Bittermens Boston Bittahs\nShake with ice and strain into a cocktail glass.\nA few Wednesdays ago, Andrea and I dropped into Backbar after getting dinner in Union Square. Andrea's choice of a drink was one of Backbar's drinks of the day from a few weeks prior called the Skeptic and the Believer. Bartender Kat Lamper described how her creation was inspired by catching up on the previous season of X-Files shows before the new season came out with\nMulder being the believer and Scully being the skeptic\n. The structure reminded me of\nLasky Last Knight\nthat inspired me to create the\nKnight Fizz\nwith agave and lime instead of brandy and lemon.\nThe Skeptic and the Believer put forth an agave aroma with a hint of smoke. On the sip, lime and orange paired Margarita style, and the swallow showcased the great combination of agave's vegetal and Chartreuse's herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7L_CCpOu20vxuXPz1Loawo7cc_bKlGfaX4rvt7KhIzckuYpYhDiv2QcmSEFXZyz1jWQciimDKLiF9XP8Liw1vCJE_eZyynXErR8e9vQbVVs5schnqpg5wm3Ksk6a8L1r9nrM7eZm3uqvB/s320/sceptic1527.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7L_CCpOu20vxuXPz1Loawo7cc_bKlGfaX4rvt7KhIzckuYpYhDiv2QcmSEFXZyz1jWQciimDKLiF9XP8Liw1vCJE_eZyynXErR8e9vQbVVs5schnqpg5wm3Ksk6a8L1r9nrM7eZm3uqvB/s800/sceptic1527.jpg", "comment_count": 0 }, { "title": "sailor's delight", "url": "https://cocktailvirgin.blogspot.com/2016/03/sailors-delight.html", "published": "2016-03-04T09:00:00.000-05:00", "updated": "2017-07-03T19:50:54.098-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Dan Braganca", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "applejack", "bitters (Angostura)", "cherry brandy", "gin", "lemon juice", "orange juice", "orgeat", "sherry" ], "ingredients": [ "3/4 oz Laird's Applejack", "3/4 oz Beefeater Gin", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "1/4 oz Lustau Amontillado Sherry", "1/4 oz Orgeat", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with crushed ice, \"float\" 1/4 oz Cherry Heering, garnish with a paper parasol and a cherry, and add a straw.", "body_text": "3/4 oz Laird's Applejack\n3/4 oz Beefeater Gin\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n1/4 oz Lustau Amontillado Sherry\n1/4 oz Orgeat\n1 dash Angostura Bitters\nShake with ice and strain into a Collins glass. Fill with crushed ice, \"float\" 1/4 oz Cherry Heering, garnish with a paper parasol and a cherry, and add a straw.\nFor my drink at Backbar, I asked bartender Kat Lamper for the Sailor's Delight that was a drink of the day earlier in the week. The recipe was created by Dan Braganca as his riff on Trader Vic's\nFog Cutter\n. Instead of a light floatable ingredient like sherry in the classic or aquavit in the\nViking Fog Cutter\n, Dan opted for the heavier Cherry Heering that created a Sunrise effect as it cascaded down the crushed ice like the liqueur in a\nBramble\n. Moreover, instead of a Sunrise, perhaps a Sunset would be more appropriate, for Dan named this after the historical nautical saying, \"Red sky at night, sailors’ delight; red sky at morning, sailors take warning.\"\nThe Sailor's Delight had a vague fruity aroma from the orange and cherry elements. The Heering did add cherry notes when the straw was near, but otherwise, the sip was grape, orange, and lemon flavored, and the swallow was apple and nutty. Stirring in the Cherry Heering so it took up the bottom third or so of the drink made the flavor profile more balanced than the dense layer once the liqueur settled to the bottom.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16APK8pXNkSpFgk4AdPgATQ4MKNqlckJpvC_sTK0heIIGnKjMyxCEedQU9iqQTUppWBLt7exjaTJkOmiZTR76pSCaAH5TBajnnix228BPF6fdBmu_Zms5lDNr0jUeUqkVijAydSVUEl2p/s320/sailordelight1526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16APK8pXNkSpFgk4AdPgATQ4MKNqlckJpvC_sTK0heIIGnKjMyxCEedQU9iqQTUppWBLt7exjaTJkOmiZTR76pSCaAH5TBajnnix228BPF6fdBmu_Zms5lDNr0jUeUqkVijAydSVUEl2p/s800/sailordelight1526.jpg", "comment_count": 1 }, { "title": "niagara crusta", "url": "https://cocktailvirgin.blogspot.com/2016/03/niagara-crusta.html", "published": "2016-03-05T08:00:00.000-05:00", "updated": "2017-07-03T19:50:24.774-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing in Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "creme de violette", "egg white", "lemon juice", "sugar", "whiskey (Rye)" ], "ingredients": [ "2 jigger Rye (1 1/2 oz Old Overholt)", "1/2 Lemon Juice (1/2 oz)", "1 tsp Sugar (1/2 oz Simple Syrup)", "1 Egg White" ], "instructions": "Shake with ice and strain into a sugar-crusted glass. Put 2 dash Crème Yvette at the bottom of the glass (1/4 oz inserted at the bottom via plastic pipette). I added a wide lemon twist curled around the inside of the glass.", "body_text": "2 jigger Rye (1 1/2 oz Old Overholt)\n1/2 Lemon Juice (1/2 oz)\n1 tsp Sugar (1/2 oz Simple Syrup)\n1 Egg White\nShake with ice and strain into a sugar-crusted glass. Put 2 dash Crème Yvette at the bottom of the glass (1/4 oz inserted at the bottom via plastic pipette). I added a wide lemon twist curled around the inside of the glass.\nEvery once in a while, there is a historical aberration from a classic style that makes you either shake your head or curious enough to give it a try (and sometimes like here, both at the same time). And many of these can be found in\nPioneers of Mixing in Elite Bars: 1903-1933\n. I associate the classic 1852\nCrusta\nas being a spirit, citrus, a sweetener (usually a liqueur), and bitters in a sugar-rimmed glass that contains a wide citrus twist garnish. In the\nPioneer\n's Niagara Crusta, some of the basics are there, but there is an egg white, no bitters, and no citrus twist? I have made others from that book that lacked the bitters like the\nNewkirk\nand\nRye\nCrustas (and the rye one lacked the citrus twist and recommended garnishing with fruits, berries, and mint instead), but to me it is the early presence of citrus in a cocktail (and by cocktail I mean in the classic sense where they need to have bitters) that make the Crusta important (besides being a predecessor of the Sidecar). The egg white is also an oddity; however, the sink of liqueur makes this recipe a dandy! Most Crustas have some liqueur like curaçao or Maraschino as the sweetener, but here the sweetener is sugar and the liqueur element is present in Pousse-café style. I added a citrus twist to the book's instructions to round out the drink and help adjust the recipe slightly to my perceived norm.\nThe Niagara Crusta had made a list of recipes to try, but I had always skipped over it until two weeks ago after my work shift. I definitely needed to tweak the proportions since I was not downing 2 jiggers of whiskey to test out this drink; moreover, that amount was odd since most of the recipes in the book are for smaller sized libations. Once built, the Niagara Crusta provided a lemon aroma from the citrus swath I added. Next, the creamy sip offered malt notes and a tart lemon aspect that was assuaged by the sugar on the rim; and lastly, the rye began the swallow that ended with a return of the tart lemon on the finish. Once the Crème Yvette entered the picture (assisted by agitation of the glass once it was half drained), the flavor gained berry, floral, and vanilla notes as well as an increase in sweetness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETx39arFnFyDGUbJB_3w5xOkyCvvyqSOdbKdhzPzECT4KvsEpex1V_csQMJKN2Qf7KJWXY9WLebZdehcxRViGhX9SAvB08ssv68UgoYi6CX2Js0XNGkH7g2SGcQHNSpbjFLw3ikNZFc-i/s320/niagaracrusta1530.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETx39arFnFyDGUbJB_3w5xOkyCvvyqSOdbKdhzPzECT4KvsEpex1V_csQMJKN2Qf7KJWXY9WLebZdehcxRViGhX9SAvB08ssv68UgoYi6CX2Js0XNGkH7g2SGcQHNSpbjFLw3ikNZFc-i/s800/niagaracrusta1530.jpg", "comment_count": 0 }, { "title": "joy division", "url": "https://cocktailvirgin.blogspot.com/2016/03/joy-division.html", "published": "2016-03-06T08:00:00.000-05:00", "updated": "2017-07-03T19:49:46.604-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "absinthe", "cointreau", "gin", "vermouth (dry)" ], "ingredients": [ "2 oz Beefeater Gin", "1 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Cointreau", "3 dash Vieux Pontarlier Absinthe (1/8 oz Butterfly)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2 oz Beefeater Gin\n1 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Cointreau\n3 dash Vieux Pontarlier Absinthe (1/8 oz Butterfly)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nA few Fridays ago after my work shift, I was in great need of a nightcap. This quest led my hand to pull out the\nDeath & Co. Cocktail Book\nwhere I found Phil Ward's 2008 Joy Division. Indeed, I was drawn in by the name for Joy Division is one of my favorite bands and by the fact that the recipe reminded me of Robert Hess'\nBlack Feather\n. The Black Feather was created in 2000 and was the most popular drink at our home's 2008 International Migratory Bird Day event featuring 20\nbird-themed\ncocktails. The two major differences between the drinks are that the Black Feather is brandy based and the herbal element is aromatic bitters instead of absinthe -- all with the same 4:2:1 ratio.\nThe Joy Division began with lemon, orange, and pine aromas. Next, the drink played a dry white wine sip with a hint of orange that was followed by a juniper, orange, and anise swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEx9IsdOQjuyt97Lb5tSLehE77TQJFaKIYo9mifd9lWheo7ysl1uqAmHxVzYaUW49IfyjY5hsCE6JYPuVVvzfc55TcfOgND4johhPsXnGrUAGA4V21iMRuOPvO5rcZ1J5LC74jsSjCGJz/s320/joydivision1534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEx9IsdOQjuyt97Lb5tSLehE77TQJFaKIYo9mifd9lWheo7ysl1uqAmHxVzYaUW49IfyjY5hsCE6JYPuVVvzfc55TcfOgND4johhPsXnGrUAGA4V21iMRuOPvO5rcZ1J5LC74jsSjCGJz/s800/joydivision1534.jpg", "comment_count": 0 }, { "title": "brasserie special", "url": "https://cocktailvirgin.blogspot.com/2016/03/brasserie-special.html", "published": "2016-03-07T08:00:00.000-05:00", "updated": "2017-07-03T19:49:15.865-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "W.E. Edwards", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "cointreau", "lemon juice", "passion fruit syrup", "whiskey (Bourbon)" ], "ingredients": [ "1/2 Seagram's Bourbon Whiskey (1 1/2 oz Old Granddad Bonded)", "1/2 Cointreau (1/2 oz)", "1 tsp Passion Fruit Syrup (1/2 oz)", "1 dash Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Seagram's Bourbon Whiskey (1 1/2 oz Old Granddad Bonded)\n1/2 Cointreau (1/2 oz)\n1 tsp Passion Fruit Syrup (1/2 oz)\n1 dash Lemon Juice (3/4 oz)\nShake with ice and strain into a cocktail glass.\nFor an after work drink a few Saturdays ago, I turned to the 1937\nCafé Royal Cocktail Book\n. There, I uncovered the Brasserie Special that was a Tiki-feeling Bourbon drink that paired orange liqueur and passion fruit similar to that book's\nBluebeard's Passion\nand Tiki classics like the\nTonga\n. I tweaked the recipe a bit to make things less sweet and to bring up the passion fruit and citrus aspects. Perhaps giving the passion fruit and orange liqueur equal footing was not the intended flavor profile of W.E. Edwards of the UK Bartender's Guild, but it seemed to work. Modifying the above to be 1/4 oz passion fruit syrup and 1/2 oz lemon juice might keep the same level of sweetness and be a touch truer to the original concept. I could have done all the sweeteners and citrus at 1/2 oz akin to the\nDon's Special Daiquiri\nas well. Regardless, it was delightful.\nThe Brasserie Special gave forth a tropical aroma with orange and passion fruit notes along with hints of whiskey. Next, lemon, orange, and malt on the sip elegantly slid into Bourbon on the swallow with a dry passion fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Rt69lpB8rwFCgDVxKV4bPFJqu0ozD9iQAb6AWyVmAmIZ-zzkWQCDKDMRkH0P0oh-MRl_IdnlUmcn_vZKMHg4Y906yGGinHPwN6V90atKza0AqsS72jBI6ojR3110YgDbNq1KvTg4AHiT/s320/brasserie1536.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Rt69lpB8rwFCgDVxKV4bPFJqu0ozD9iQAb6AWyVmAmIZ-zzkWQCDKDMRkH0P0oh-MRl_IdnlUmcn_vZKMHg4Y906yGGinHPwN6V90atKza0AqsS72jBI6ojR3110YgDbNq1KvTg4AHiT/s800/brasserie1536.jpg", "comment_count": 0 }, { "title": "jerusalem's between the sheets", "url": "https://cocktailvirgin.blogspot.com/2016/03/jerusalems-between-sheets.html", "published": "2016-03-08T08:00:00.000-05:00", "updated": "2017-07-03T19:46:57.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Weber", "source": "King David", "year": null }, "categories": [ "cognac", "cointreau", "gin", "lemon juice" ], "ingredients": [], "instructions": null, "body_text": "Equal parts:\nCognac (3/4 oz Camus VS)\nCointreau (3/4 oz)\nDry Gin (3/4 oz Barr Hill)\nLemon Juice (3/4 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Thursdays ago, I decided to make a recipe that I had spotted in my cover-to-cover reading of\nThe Gentleman's Companion\ncalled the Jerusalem's Between the Sheets. Charles H. Baker, Jr. cites the source as \"from [the] bar book of Weber at the King David\" sometime during Prohibition and compared it to the \"American Side Car.\" Instead of the rum in the classic\nBetween the Sheets\n, this variation substitutes gin. The combination of the two with lemon and a sweetener reminded me of a French 75 I once made for a guest when he could not figure out whether he wanted the brandy or the gin version, so I we decided to split the difference.\nThe Jerusalem's Between the Sheets began with a rather orange nose accented by lemon oil and hints of juniper. The sip was a combination of orange and lemon reminiscent of the \"American Side Car,\" and the swallow shared Cognac, orange peel, and pine flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpgBRrPSZnvBeZ1MXwHPXAO9SSxwWAU4VrrxyU0QsLkMJ5tMxWKIrUV6Ng9h2DYaNnxrdLJlRABMEEqRlXnVFzuhYk5aYVoSEfeTAxTdZpet9KbfWGJLlIke46jWTjRlsGTIIcztG5mn1/s320/jerusalem1580.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpgBRrPSZnvBeZ1MXwHPXAO9SSxwWAU4VrrxyU0QsLkMJ5tMxWKIrUV6Ng9h2DYaNnxrdLJlRABMEEqRlXnVFzuhYk5aYVoSEfeTAxTdZpet9KbfWGJLlIke46jWTjRlsGTIIcztG5mn1/s800/jerusalem1580.jpg", "comment_count": 0 }, { "title": "dare i say cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/03/dare-i-say-cocktail.html", "published": "2016-03-09T08:00:00.000-05:00", "updated": "2017-07-03T19:46:19.182-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Karah Carmack", "source": "Imbibe Magazine", "year": null }, "categories": [ "aperol", "bitters (other)", "fernet-branca", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1/2 oz Fernet Branca", "1/2 oz Sweet Vermouth (Dolin)", "1/2 oz Aperol", "2 dash Rhubarb Bitters or sub Peychaud's (Peychaud's)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1/2 oz Fernet Branca\n1/2 oz Sweet Vermouth (Dolin)\n1/2 oz Aperol\n2 dash Rhubarb Bitters or sub Peychaud's (Peychaud's)\nStir with ice and strain into a coupe glass.\nTwo Friday nights ago, I reached for the recent issue of\nImbibe Magazine\nthat had just arrived earlier that day. The Dare I Say Cocktail seemed like the perfect post-shift nightcap with its amari-tinged Manhattan structure similar to the\nDecolletage\n; it was created by Karah Carmack of Cured in San Antonio. Once prepared, the Fernet's menthol was the most evident aroma on the nose. Next, malt and caramel with hints of orange filled the sip, and the swallow began with rye and orange-rhubarb bitter elements and ended with a menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeLlOIljSuP8vACPpz90JTZJbAeCfNVwOZfbqGGvFbAJBfBxi6ZnNaJoyC-eBCfKrRdUFb5yWU0FsXDZi7Nfnox1Dwii9W7REDHoN7jeakUwbYUHVCf4mJQ-w3_WsU3DT2jimpwbTT9oh/s320/dareisay1582.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeLlOIljSuP8vACPpz90JTZJbAeCfNVwOZfbqGGvFbAJBfBxi6ZnNaJoyC-eBCfKrRdUFb5yWU0FsXDZi7Nfnox1Dwii9W7REDHoN7jeakUwbYUHVCf4mJQ-w3_WsU3DT2jimpwbTT9oh/s800/dareisay1582.jpg", "comment_count": 0 }, { "title": "show boat", "url": "https://cocktailvirgin.blogspot.com/2016/03/show-boat.html", "published": "2016-03-10T09:00:00.000-05:00", "updated": "2017-07-03T19:45:49.021-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "J.W. Mellish", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "egg white", "gin", "grenadine", "lemon juice", "orange juice" ], "ingredients": [ "1/2 Booth's Gin (1 1/2 oz Beefeater)", "1/4 Orange Juice (1/2 oz)", "1/4 Lemon Juice (1/2 oz)", "1 dash Grenadine (1/2 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with; strain into a cocktail glass.", "body_text": "1/2 Booth's Gin (1 1/2 oz Beefeater)\n1/4 Orange Juice (1/2 oz)\n1/4 Lemon Juice (1/2 oz)\n1 dash Grenadine (1/2 oz)\n1 Egg White\nShake once without ice and once with; strain into a cocktail glass.\nTwo Saturdays ago, I reached for the 1937\nCafé Royal Cocktail Book\nand spotted the Show Boat attributed to UK Bartender Guild member J.W. Mellish. The recipe reminded me of a\nPink Lady\nwith orange juice instead of apple brandy, and the combination of orange, lemon, and grenadine did trigger thoughts about the\nWard Eight\n(and the lesser known gin\nEureka\nin Boothby). Once prepared, the Show Boat presented a vague fruity aroma with the pomegranate notes being the most recognizable. Next, a creamy orange sip gave way to gin, lemon, and berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NRKdJ70yULFCM5oDt9F6RJJsVXRk4TEUuYQ-eaczBMcLdwkQz7p2P4KNp_YXSsvojIpf6UnX91BbpuTnIficLLVPz9HcS3IL2hGelceUnt4z8yesSJF2eLsT2DPHwWDKeacUfE6kzbwZ/s320/showboat1584.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NRKdJ70yULFCM5oDt9F6RJJsVXRk4TEUuYQ-eaczBMcLdwkQz7p2P4KNp_YXSsvojIpf6UnX91BbpuTnIficLLVPz9HcS3IL2hGelceUnt4z8yesSJF2eLsT2DPHwWDKeacUfE6kzbwZ/s800/showboat1584.jpg", "comment_count": 0 }, { "title": "angostura colada", "url": "https://cocktailvirgin.blogspot.com/2016/03/angostura-colada.html", "published": "2016-03-11T08:30:00.000-05:00", "updated": "2017-07-03T19:40:08.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Zac Overman", "source": "Fort Defiance", "year": 2016 }, "categories": [ "bitters (Angostura)", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Angostura Bitters", "1/2 oz Overproof Jamaican Rum (Wray & Nephew)", "2 oz Pineapple Juice", "1 1/2 oz Cream of Coconut (Coco Lopez)", "1 oz Lime Juice" ], "instructions": "Shake with ice and pour into a snifter glass. Fill with crushed ice, and garnish with freshly grated nutmeg, pineapple leaves, and orange slices (grated nutmeg only).", "body_text": "1 1/2 oz Angostura Bitters\n1/2 oz Overproof Jamaican Rum (Wray & Nephew)\n2 oz Pineapple Juice\n1 1/2 oz Cream of Coconut (Coco Lopez)\n1 oz Lime Juice\nShake with ice and pour into a snifter glass. Fill with crushed ice, and garnish with freshly grated nutmeg, pineapple leaves, and orange slices (grated nutmeg only).\nAfter my Sunday night shift, I flipped through the March/April 2016 issue of\nImbibe Magazine\nto the Angostura Bitters-based cocktail page. The one I selected of the three was Zac Overman's Angostura Colada that he crafted at Fort Defiance in Brooklyn. I have tried Piña Coladas that have utilized potable bitters like Fernet Branca in the\nNo. 34\n, Cynar in the\nCynar Colada\n, and Campari in the\nFerrari Colada\n(along with Fernet) and the\nAmaro di Cocco\n(in Negroni form), but never nonpotable ones like Angostura. However, Angostura Bitters have factored into the base spirit in other tropical drinks like the\nStormy Mai Tai\nand\nHaji Sling\n, so I was definitely game!\nThe Angostura Colada shared a woody nutmeg aroma over darker notes from the Angostura Bitters. Next, a dark creamy sip shared lime and coconut flavors, and the swallow was a combination of funky rum, pineapple, and dry spice elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBseWKkJsJtjT8ETwKp1lR8DF_wL29RIKoSpqUZDeRkjXV-nQzkHz3Wkyfc3FT1GW0dV95C1urxDH763ED56x1drptNe36VCmM4Aj5bCNHaB7Y4sFgn0QPODLnu0CjQeygH9pg8WdyRgG4/s320/angocolada1588.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBseWKkJsJtjT8ETwKp1lR8DF_wL29RIKoSpqUZDeRkjXV-nQzkHz3Wkyfc3FT1GW0dV95C1urxDH763ED56x1drptNe36VCmM4Aj5bCNHaB7Y4sFgn0QPODLnu0CjQeygH9pg8WdyRgG4/s800/angocolada1588.jpg", "comment_count": 2 }, { "title": "rock beats scissors", "url": "https://cocktailvirgin.blogspot.com/2016/03/rock-beats-scissors.html", "published": "2016-03-12T09:00:00.000-05:00", "updated": "2017-07-03T19:44:36.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ran Duan", "source": "the Baldwin Bar", "year": null }, "categories": [ "#sichuan-garden2", "amer picon", "bitters (aromatic)", "cynar", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Cynar", "1/2 oz Bigallet China-China Amer", "2 dash Housemade Clove Bitters (*)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cherry.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Cynar\n1/2 oz Bigallet China-China Amer\n2 dash Housemade Clove Bitters (*)\nStir with ice and strain into a cocktail glass. Garnish with a cherry.\n(*) Perhaps sub a dash or two of Angostura Bitters, or a clove muddled in a dash of Angostura Bitters.\nTwo Mondays ago, Andrea and I ventured north to Woburn to have dinner at the Baldwin Bar in Sichuan Garden II. For a first drink, I asked Vannaluck Hongthong for the Rock Beats Scissors on the menu that he attributed to bar manager Ran Duan. Overall, the combination appeared like a vermouth-less cross of a\nBrooklyn\nwith a Bensonhurst (a Cynar for Picon swap in a Brooklyn, with a recipe post here in around a week). Once built, it gave forth a malt aroma with dark orange and herbal accents. The malt continued on into the sip where it mingled with the Amer's caramel, and the swallow began with rye and dark herbal notes and ended with a funky clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRAnGCCMhwo09Z1Z37xLvksjwaYtFMTROAkIyZF_GWJ-ioGyEr1GjNwz5rvsF06DVhwMP2Vr08pmvc-Pke9bS0eIuYjBnxJgjIaCVONyJpYSmoNGaCeMiM0u-jBRr9BdDpIT3nVq5jpuH/s320/rockbeatscissor.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRAnGCCMhwo09Z1Z37xLvksjwaYtFMTROAkIyZF_GWJ-ioGyEr1GjNwz5rvsF06DVhwMP2Vr08pmvc-Pke9bS0eIuYjBnxJgjIaCVONyJpYSmoNGaCeMiM0u-jBRr9BdDpIT3nVq5jpuH/s800/rockbeatscissor.jpg", "comment_count": 1 }, { "title": "nose dive", "url": "https://cocktailvirgin.blogspot.com/2016/03/nose-dive.html", "published": "2016-03-13T08:00:00.000-04:00", "updated": "2017-07-03T19:44:04.685-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Baldwin & Sons Trading Co.", "year": null }, "categories": [ "bitters (Angostura)", "campari", "cherry brandy", "lemon juice", "pineapple juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Angel's Envy Bourbon", "1 oz Pineapple Juice", "1/2 oz Cherry Heering", "1/2 oz Gran Classico", "3/4 oz Lemon Juice", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice, strain into a Collins glass (bottom wrapped with a dried plantain leaf), fill with crushed ice, top with 2-3 dashes Angostura Bitters, and garnish with mint, an orchid, and a paper airplane (elevated on a cocktail pick).", "body_text": "1 oz Angel's Envy Bourbon\n1 oz Pineapple Juice\n1/2 oz Cherry Heering\n1/2 oz Gran Classico\n3/4 oz Lemon Juice\n1/2 oz Demerara Syrup\nShake with ice, strain into a Collins glass (bottom wrapped with a dried plantain leaf), fill with crushed ice, top with 2-3 dashes Angostura Bitters, and garnish with mint, an orchid, and a paper airplane (elevated on a cocktail pick).\nFor a second drink, bartender Raul Zelaya offered to make Andrea and me some of the drinks that are served upstairs at the Baldwin & Sons Trading Co. He did so after hearing that my work schedule completely overlaps the nights that the second bar is open. The one that I had, the Nose Dive, is Ran Duan's variation on his\nOffshore Account\nwith the addition of demerara syrup and the swapping out the cherry garnish for a flower and airplane combination.\nThis Sling began with mint, floral, clove, and allspice aromas that preceded a fruity sip where the most nameable flavor was cherry. Next, the swallow presented whiskey, cherry, pineapple, and bubble gum bitter flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNs-vEOHXdBQIfTZGT2vx6wwlL9r09NH_f_BJZx-Y80HKNJOsuGK6xJDkEZovTsZCAa8qilDjQ6kEodzT8U2H9PWbbXFeBfFJnovaofmUXRCeakqOmr-osgV_pNFSagLsYE0S2Yc6HnpJ/s320/nosedive1592.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNs-vEOHXdBQIfTZGT2vx6wwlL9r09NH_f_BJZx-Y80HKNJOsuGK6xJDkEZovTsZCAa8qilDjQ6kEodzT8U2H9PWbbXFeBfFJnovaofmUXRCeakqOmr-osgV_pNFSagLsYE0S2Yc6HnpJ/s800/nosedive1592.jpg", "comment_count": 1 }, { "title": "world's fair", "url": "https://cocktailvirgin.blogspot.com/2016/03/worlds-fair.html", "published": "2016-03-14T12:42:00.000-04:00", "updated": "2017-07-03T19:43:32.383-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Vannaluck Hongthong", "source": "Baldwin & Sons Trading Co.", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "bitters (aged)", "punt e mes", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Willet Rye", "3/4 oz Amaro Montenegro", "3/4 oz Punt e Mes", "1/2 oz Nux Alpina Walnut Liqueur", "1 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. Serve with a cherry-orange peel flag garnish.", "body_text": "1 1/2 oz Willet Rye\n3/4 oz Amaro Montenegro\n3/4 oz Punt e Mes\n1/2 oz Nux Alpina Walnut Liqueur\n1 dash Fee's Whiskey Barrel Bitters\nStir with ice and strain into a cocktail coupe. Serve with a cherry-orange peel flag garnish.\nThe other drink from the upstairs Baldwin & Sons Trading Co. bar that bartender Raul Zelaya made for us at the downstairs Baldwin Bar at Sichuan Garden II was the World's Fair created by Vannaluck Hongthong. The drink turned out to be a rather Winter-feeling Manhattan riff that began with a grape aroma and a grape and malt sip. The flavor profile rounded out with a rye, nutty, bitter, and tangerine citrus swallow and a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jw6ciYsXQEDq7T8krmM0HC0sNe5PQ7csC6hlCjxdJRILmTZ71QrwzbAuicg9sry_Zlc2QhcZvTH3euTY9Y65HKnTGKsHt5m8FBWZ5mOqRJh7zNUKPDEea34572dTlqdgj4301hFXsrxf/s320/worldsfair1594.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jw6ciYsXQEDq7T8krmM0HC0sNe5PQ7csC6hlCjxdJRILmTZ71QrwzbAuicg9sry_Zlc2QhcZvTH3euTY9Y65HKnTGKsHt5m8FBWZ5mOqRJh7zNUKPDEea34572dTlqdgj4301hFXsrxf/s800/worldsfair1594.jpg", "comment_count": 2 }, { "title": "little buddy", "url": "https://cocktailvirgin.blogspot.com/2016/03/little-buddy.html", "published": "2016-03-15T09:00:00.000-04:00", "updated": "2017-07-03T19:43:03.595-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "cynar", "falernum", "lime juice", "punt e mes", "rum" ], "ingredients": [ "3/4 oz Privateer Navy Yard Rum", "3/4 oz Bacardi 8 Year Rum", "3/4 oz Punt e Mes", "3/4 oz Cynar", "1 barspoon Falernum", "1 barspoon Lime Juice" ], "instructions": "Build in a rocks glass, add a big ice cube, stir to mix and chill, and garnish with a lime twist (omitted here).", "body_text": "3/4 oz Privateer Navy Yard Rum\n3/4 oz Bacardi 8 Year Rum\n3/4 oz Punt e Mes\n3/4 oz Cynar\n1 barspoon Falernum\n1 barspoon Lime Juice\nBuild in a rocks glass, add a big ice cube, stir to mix and chill, and garnish with a lime twist (omitted here).\nTwo Tuesdays ago, we were able to close up the restaurant in time for me to catch a nightcap at Backbar on the way home. For a cocktail, I requested the previous day's Drink of the Day called the Little Buddy. The idea began with a\nLittle Giuseppe\nwith the Punt e Mes, Cynar, and spoon of citrus, but it went in a rum-heavy direction; unfortunately, I neglected to ask if the name was a\nGilligan's Island\nreference.\nThe Little Buddy presented a dark aroma from the Cynar supplemented by barrel aged rum notes. On the palate, caramel, grape, and a hint of lime on the sip transitioned into rum and bitter flavors on the swallow with a clove and lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGmh6NAlBHWLAk-f2ejbP8FtvHhhJcK1FCSTUde-RskHVwvpEKl_9rAgeKPd104d8irQDR_D_k93FYU8vJfyvzOTKcw3bdceOeWN1TkbgqatdZOAzacmVrVRpqtTOwgEM7ayuY9_0T-nB/s320/littlebuddy1595.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGmh6NAlBHWLAk-f2ejbP8FtvHhhJcK1FCSTUde-RskHVwvpEKl_9rAgeKPd104d8irQDR_D_k93FYU8vJfyvzOTKcw3bdceOeWN1TkbgqatdZOAzacmVrVRpqtTOwgEM7ayuY9_0T-nB/s800/littlebuddy1595.jpg", "comment_count": 1 }, { "title": "undiscovered country", "url": "https://cocktailvirgin.blogspot.com/2016/03/undiscovered-country.html", "published": "2016-03-15T10:30:00.000-04:00", "updated": "2017-07-03T19:42:32.759-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Scott Diaz", "source": "Triple Door", "year": null }, "categories": [ "lillet", "lime juice", "pisco", "swedish punsch" ], "ingredients": [ "3/4 oz Kappa Pisco (Encanto)", "3/4 oz Swedish Punsch (Kronan)", "3/4 oz Cocchi Americano", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. I floated a lime wheel as a garnish.", "body_text": "3/4 oz Kappa Pisco (Encanto)\n3/4 oz Swedish Punsch (Kronan)\n3/4 oz Cocchi Americano\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass. I floated a lime wheel as a garnish.\nA few Wednesday ago, I spotted an interesting recipe on the\nOnTheBar\ncocktail archives called the Undiscovered Country created by Scott Diaz of Seattle's Triple Door. Since I had enjoyed Scott's\nThe Count's Swizzle\nand\nA Simple Quandry\n, I was definitely game to try another of his recipes. Moreover, the combination of Swedish Punsch, Cocchi Americano, and lime reminded me of my\nChutes & Ladders\n.\nIn the glass, the Undiscovered Country revealed a lime, rum, and floral aroma. Next, lime and citrussy notes in the sip went downriver to brandy, funky rum, and tea flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVCYruoZGYGx7EqT9bTN7ajCKzbwlZ8Pavuz9xx3ogwQSFLe_zSwPwrwFR8jEq1NTY2sd4OyBQVjNQ7BNj21B6udQbWm-LcgiGQxUGH1gCLwx-OiR-gUS4XXN1iXTHIIe-4xowLFqxT5B/s320/undiscovered1597.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVCYruoZGYGx7EqT9bTN7ajCKzbwlZ8Pavuz9xx3ogwQSFLe_zSwPwrwFR8jEq1NTY2sd4OyBQVjNQ7BNj21B6udQbWm-LcgiGQxUGH1gCLwx-OiR-gUS4XXN1iXTHIIe-4xowLFqxT5B/s800/undiscovered1597.jpg", "comment_count": 0 }, { "title": "the trembler", "url": "https://cocktailvirgin.blogspot.com/2016/03/the-trembler.html", "published": "2016-03-16T08:30:00.000-04:00", "updated": "2017-07-03T19:41:58.909-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Lindsay Nader", "source": "Noble Experiment", "year": null }, "categories": [ "apricot liqueur", "honey", "rum", "vermouth (dry)" ], "ingredients": [ "2 oz Aged Rhum Agricole (Depaz)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 tsp Honey (1 tsp Honey Syrup)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "2 oz Aged Rhum Agricole (Depaz)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 tsp Honey (1 tsp Honey Syrup)\nStir with ice and strain into a cocktail glass. Garnish with an orange twist.\nAfter the Undiscovered Country, I turned to the most recent issue of\nImbibe Magazine\nand selected the Trembler as my nightcap. The Trembler was created by Lindsay Nader at San Diego's Noble Experiment and reminded me in structure to the\nEl Presidente\n. On the nose, the drink offered an orange and grassy aroma. Next, honey with a hint of orchard fruit on the sip led into grassy rum transitioning into apricot on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHWZ7X6UvNBBfK5I7Yk80u9GbOp2gldvbvaCEQY-GPJNOeFVxxf9jv8uycHBlSgt0hMSXFIP3LbIiKB6n1SvBkVpHG9cyKoIU3ke3TOLB6NZxNn7094DTGIy_-fKyR8fQ4cTmoSwlaFXx/s320/trembler1599.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHWZ7X6UvNBBfK5I7Yk80u9GbOp2gldvbvaCEQY-GPJNOeFVxxf9jv8uycHBlSgt0hMSXFIP3LbIiKB6n1SvBkVpHG9cyKoIU3ke3TOLB6NZxNn7094DTGIy_-fKyR8fQ4cTmoSwlaFXx/s800/trembler1599.jpg", "comment_count": 0 }, { "title": "captain sheehan sour", "url": "https://cocktailvirgin.blogspot.com/2016/03/captain-sheehan-sour.html", "published": "2016-03-17T08:00:00.000-04:00", "updated": "2017-07-03T19:41:20.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "apricot liqueur", "bitters (Angostura)", "egg white", "lime juice", "rum (white)", "swedish punsch" ], "ingredients": [ "1 1/2 oz Privateer Silver Rum", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Kronan Swedish Punsch", "1/2 oz Lime Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a large cocktail coupe, and garnish with a few drops of Angostura Bitters swirled with a toothpick (or drawn on with a few spritzes of bitters via a stencil).", "body_text": "1 1/2 oz Privateer Silver Rum\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Kronan Swedish Punsch\n1/2 oz Lime Juice\n1 Egg White\nShake once without ice and once with ice, strain into a large cocktail coupe, and garnish with a few drops of Angostura Bitters swirled with a toothpick (or drawn on with a few spritzes of bitters via a stencil).\nTwo Thursdays ago, I decided to increase my arts and crafts bar tools by tracing a photo of my restaurant's chef, Marc Sheehan, and making a stencil from it using a quart container lid. That night after the kitchen was done cleaning, I made the two remaining chefs this drink for their efforts that evening. When Chef Marc found about it, instead of being angry, he was incredibly proud and wanted his face put onto every cocktail. Even without the stencil art, the pairing of apricot and Swedish Punsch has proven to be delicious and the rum, lime, and egg white rounded out the combination well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QkF00N8BDeYzvBsG8NETLDiRtPPYaVUoa8RbDBUa_YX2Eciw_l1kGFXwX0oMh6kw3W2q0YWpmX3k-7_D-tMOlohJUzrj7uxDCr048kqSx3BNxEqve1myxuyb-l_5CLodZoV8-N0cw-SJ/s320/sheehan1600.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QkF00N8BDeYzvBsG8NETLDiRtPPYaVUoa8RbDBUa_YX2Eciw_l1kGFXwX0oMh6kw3W2q0YWpmX3k-7_D-tMOlohJUzrj7uxDCr048kqSx3BNxEqve1myxuyb-l_5CLodZoV8-N0cw-SJ/s800/sheehan1600.jpg", "comment_count": 0 }, { "title": "tradewinds", "url": "https://cocktailvirgin.blogspot.com/2016/03/tradewinds.html", "published": "2016-03-17T11:00:00.000-04:00", "updated": "2017-07-03T19:40:43.383-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Beachbum Berry's Remixed", "year": null }, "categories": [ "apricot liqueur", "lemon juice", "rum", "rum (white)" ], "ingredients": [ "4 oz Lemon Juice (1 1/3 oz)", "3 oz Lopez Coconut Cream (1 oz)", "3 oz Apricot Brandy (1 oz Marie Brizard)", "3 oz Light Puerto Rican Rum (1 oz Caliche)", "3 oz Dark Jamaican Rum (1 oz Coruba)" ], "instructions": "Blend with ice (shake with ice and strain into a Tiki mug over crushed ice; I garnished with a lemon twist). Full recipe serves 2-4.", "body_text": "4 oz Lemon Juice (1 1/3 oz)\n3 oz Lopez Coconut Cream (1 oz)\n3 oz Apricot Brandy (1 oz Marie Brizard)\n3 oz Light Puerto Rican Rum (1 oz Caliche)\n3 oz Dark Jamaican Rum (1 oz Coruba)\nBlend with ice (shake with ice and strain into a Tiki mug over crushed ice; I garnished with a lemon twist). Full recipe serves 2-4.\nAfter my shift two Thursdays ago, I sought some solace in Beachbum Berry's\nRemixed\n. As a selection, the Tradewinds from the book's section on 1970s Caribbean recipes called out as the winner. Once prepared, the Tradewinds gave forth a lemon nose that led into a creamy lemon and coconut sip. Finally, the swallow began with funky dark rum flavors that melded into apricot towards the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNGGydr-KB-QswZmHlwYvRbETudyWDsv1KWFEEl8loetFGlvZGqdx7ba3DpmJm2Yu9QL8VQJgDuhE0f5Wc3Ul_Wi6IXaY_9bsgLI-9LVJFtgKoo_-s6ajs6cXheoUDQKQ4FuoSaXTnc9y/s320/tradewinds1602.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNGGydr-KB-QswZmHlwYvRbETudyWDsv1KWFEEl8loetFGlvZGqdx7ba3DpmJm2Yu9QL8VQJgDuhE0f5Wc3Ul_Wi6IXaY_9bsgLI-9LVJFtgKoo_-s6ajs6cXheoUDQKQ4FuoSaXTnc9y/s800/tradewinds1602.jpg", "comment_count": 0 }, { "title": "bensonhurst", "url": "https://cocktailvirgin.blogspot.com/2016/03/bensonhurst.html", "published": "2016-03-18T08:00:00.000-04:00", "updated": "2017-07-03T19:39:09.949-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chad Solomon", "source": "Milk & Honey", "year": null }, "categories": [ "cynar", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (1 1/2 oz Old Overholt)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Maraschino Liqueur (Luxardo)", "1 splash rinse Cynar (1/4 oz as an ingredient)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Rye Whiskey (1 1/2 oz Old Overholt)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Maraschino Liqueur (Luxardo)\n1 splash rinse Cynar (1/4 oz as an ingredient)\nStir with ice and strain into a cocktail glass.\nIt had dawned on me that I had never tried the Manhattan variation called the Bensonhurst. So two Fridays ago, I was able to find the recipe in the\n75th Anniversary Mr. Boston\ncocktail book which attributed it to Chad Solomon of Manhattan's Milk & Honey. Since I viewed the ingredients like an adaptation of a\nBrooklyn\nwhen Amer Picon was unavailable, I adapted the recipe to my preferred Brooklyn ratio. Moreover, this idea is supported by Bensonhurst being a part of Brooklyn, and the end result was reminiscent of Phil Ward's gin-based\nYeomen Warder\n.\nThe Bensonhurst gave forth rye aromas with a touch of Maraschino on the nose. Next, malt and a hint of cherry on the sip slid into rye on the swallow that was complemented by the interplay of funky herbal and nutty Maraschino notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZiL0VY-6Zk0lObJ4tMBN2JkvJuxjc6nRWOh0IzO2sjkD0B10Nh45eHh_IGD1m1kU2zWGh_Ra8hv4LFD117CrEI2brNd6KDjVLcVKCMAtr7B08nC2K4wSBU9hRGXiD0l-mpv4LM_dNWXA/s320/bensonhurst1604.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZiL0VY-6Zk0lObJ4tMBN2JkvJuxjc6nRWOh0IzO2sjkD0B10Nh45eHh_IGD1m1kU2zWGh_Ra8hv4LFD117CrEI2brNd6KDjVLcVKCMAtr7B08nC2K4wSBU9hRGXiD0l-mpv4LM_dNWXA/s800/bensonhurst1604.jpg", "comment_count": 0 }, { "title": "pink lady no. 1", "url": "https://cocktailvirgin.blogspot.com/2016/03/pink-lady-no-1.html", "published": "2016-03-19T07:00:00.000-04:00", "updated": "2017-07-03T19:36:33.530-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Charles H. Baker Jr.", "source": "The Gentleman's Companion", "year": null }, "categories": [ "absinthe", "bitters (orange)", "egg white", "gin", "grenadine", "lemon juice", "sloe gin", "vermouth (dry)" ], "ingredients": [ "1 jigger Old Tom Gin (1 oz Ransom)", "1 jigger Sloe Gin (1 oz Atxa Pacharan)", "1/2 jigger Dry Vermouth (1/2 oz Noilly Prat)" ], "instructions": "Shake one without ice and once with ice, and strain into a goblet.", "body_text": "1 jigger Old Tom Gin (1 oz Ransom)\n1 jigger Sloe Gin (1 oz Atxa Pacharan)\n1/2 jigger Dry Vermouth (1/2 oz Noilly Prat)\nJuice 1/2 small Lemon or 1 Lime (1/2 oz Lemon)\n1 tsp Grenadine or to taste (1/4 oz)\n3-4 dash Orange Bitters (4 dash Regan's)\n2/3 tsp Absinthe (1 barspoon Herbsaint)\n1 Tbsp Egg White (1 whole Egg White)\nShake one without ice and once with ice, and strain into a goblet.\nTwo Saturdays ago, I decided to make a\nPink Lady\nvariation that I spotted in my read-through of Charles H. Baker Jr.'s\nThe Gentleman's Companion\n. Baker tried in and recorded this recipe at the Miramar Club out by Old Panama City, Panama. Instead of the better known version's apple brandy, this recipe substituted sloe gin, orange bitters, and absinthe. Moreover, the inclusion of dry vermouth did not seem out of place here for it appeared in several vintage Clover Club recipes. Overall, the variation was so unique that I felt it was worth visiting this seeming mashup of the classic with a soda-less Sloe Gin Fizz.\nThis Pink Lady greeted the senses with an anise aroma with bright fruit notes and pine. Next, a creamy lemon and berry sip preceded an herbal dark fruit swallow with a pine and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aa_K9MdNYaYIcTTmRv4fvVUXd1Fxb68xIgEbxghqegJr49hglV4wZ1MNQF1AhNCOlq2iVH-8fx7c061CMSoDzUkntNMj6JT1A0KXTlNgnd_ylKja8plv9VNVJyFZCn5_n-xLfhQTLInX/s320/pinklady1607.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aa_K9MdNYaYIcTTmRv4fvVUXd1Fxb68xIgEbxghqegJr49hglV4wZ1MNQF1AhNCOlq2iVH-8fx7c061CMSoDzUkntNMj6JT1A0KXTlNgnd_ylKja8plv9VNVJyFZCn5_n-xLfhQTLInX/s800/pinklady1607.jpg", "comment_count": 0 }, { "title": "ankle breaker", "url": "https://cocktailvirgin.blogspot.com/2016/03/ankle-breaker.html", "published": "2016-03-20T13:05:00.002-04:00", "updated": "2017-07-03T19:36:02.058-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cherry brandy", "lemon juice", "rum", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CVII) was picked by Dagreb of the\nNihil Utopia\nblog. The theme he chose for his third time hosting was \"Burden of Proof,\" and he elaborated on the choice with his description of, \"My theme this time is overproof. Or rather how you utilize overproofs. Do you sub them into your standards? Save them for accents in particular recipes? Pour them into ceramic volcanoes and set them on fire? Reserve them only for making liqueurs? Whatever it be I'm looking for your recipes that use overproofs as a base or as modifier in a noticeable -WAIT- \"What's an overproof,\" you ask? \"Well, uh, yeah...\" First let's decide what is proof. It's my party so I say 50% abv is proof. Above that is overproof. You disagree? Host your own party! (No really host a MxMo, it'll be fun.) So BIB [100 proof Barreled in Bond] liquors are exempt this month but lots of bottles are fair game! Whether it boldly proclaims its strength on the label or nonchalantly lets you discover its strength for yourself use that bottle that packs a punch in a drink this month.\"\nI originally sought out to find something overproof in the\nDeath & Co. Cocktail Book\nor a recipe that called for navy strength gin, but I struggled to find anything that I had not made yet (but could make). So I turned back to my crutch for overproof -- namely, Tiki. One of the bars in town has the Ankle Breaker on their menu, but I had always written it off as a rum\nHigh Hat\n. But isn't everything a bit more magical with 151 proof rum? And besides, the combination was intriguing in the Campari High Hat, the\nTiger Blood\n. The Ankle Breaker as described in Beachbum Berry's\nRemixed\nwas created at the Swamp Room of the Francis Marion Hotel in Charleston, South Carolina, circa the 1950s, and the recipe resurfaced a decade or so later at the Lake at California's Marina Del Ray Warehouse Restaurant as the Barrel of Rum.\nAnkle Breaker\n• 1 oz Amber 151 Proof Rum (Don Q)\n• 1 oz Cherry Heering\n• 1 oz Lemon Juice\n• 1/2 oz Simple Syrup\nShake with crushed ice and pour into a double old fashioned glass or a copper tankard (here, a Tiki mug with a reservoir inserted and filled with 1/4 oz more 151 proof rum that was ignited).\nOnce built, the drink had a cherry aroma that led into a lemon and cherry sip. Next the rum filled the sip before giving way to more cherry notes on the finish. Nothing all that exotic here but still a classic and satisfying combination of flavors. When I posted the recipe on my\nInstagram\n, a reader commented that he drops the simple to keep things from being too sweet; however, I felt that the lemon juice balanced the cherry liqueur, and the simple worked to balance the overproof rum (akin to the amount of simple to balance 2 oz of 80 proof spirits in an Old Fashioned). If the spirit were not overproof, I would definitely agree that the extra sugar was not necessary, but alcohol concentration was rather high before enough ice had melted. Besides as a potable ingredient, I utilized the overproof rum rather gratuitously to make a mini volcano flame in the surface of the drink. Originally, it was going to be in an inverted spent lemon shell half, but it tore at the nipple during the inversion process, so a 3/4x1/2 oz jigger worked rather well here. So overproof spirits factored in two ways: concentration of flavor and flammability for showmanship.\nSo thank you to Dagreb for hosting Mixology Monday once again and cheers to all of this month's participants and readers for keeping this event going for the 107th time!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgar6-jheCqVNtECWj34EACkebbJqHq9gSgKGTQcaJVJv0z43fCW9mLN8aL0ZnHSdIRAVSW3BxWcBZCgPxGkDrlI4dvGuOfPNaQPbjHKM7_hInpQKbtBsbYSxOTRrRRDO61LTCzJiw3Ulmo/s320/ankle1640.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgar6-jheCqVNtECWj34EACkebbJqHq9gSgKGTQcaJVJv0z43fCW9mLN8aL0ZnHSdIRAVSW3BxWcBZCgPxGkDrlI4dvGuOfPNaQPbjHKM7_hInpQKbtBsbYSxOTRrRRDO61LTCzJiw3Ulmo/s800/ankle1640.jpg", "comment_count": 0 }, { "title": "zamboanga \"zeinie\" cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/03/zamboanga-zeinie-cocktail.html", "published": "2016-03-21T08:00:00.000-04:00", "updated": "2017-07-03T19:35:26.569-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Charles H. Baker Jr.", "source": "The Gentleman's Companion", "year": null }, "categories": [ "bitters (Angostura)", "cognac", "lime juice", "maraschino", "pineapple syrup" ], "ingredients": [ "1 jigger Cognac (1 1/2 oz Camus VS)", "3 dash Pineapple Syrup (1/2 oz)", "1 tsp Maraschino (Luxardo)" ], "instructions": "Shake with ice and strain into a cocktail. Garnish with an olive (omit) and a lime twist.", "body_text": "1 jigger Cognac (1 1/2 oz Camus VS)\n3 dash Pineapple Syrup (1/2 oz)\n1 tsp Maraschino (Luxardo)\nJuice 1/2 Lime (1/2 oz)\n3 dash Angostura Bitters\nShake with ice and strain into a cocktail. Garnish with an olive (omit) and a lime twist.\nTwo Sundays ago, I continued on with my list of recipes to make from Charles H. Baker Jr.'s\nThe Gentleman's Companion\n. This one was the Zamboanga \"Zeinie\" Cocktail that was described as \"another palate twister from the land where the monkeys have no tails\" and reminded me of an\nEast India House\nwith lime juice instead of curaçao. Once built, the Zamboanga offered a lime and clove bouquet. The lime continued on into the sip along with pineapple notes and hints of cherry, and finally, the swallow began with Cognac and ended with nutty, allspice, and clove elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qSYMfdwFlsagSv9_hvwArHnLtUICJNDhAdP7c88dfUu81z2HbMjSTi5b-BtnmlCDztnBqJeRrXS4BS1FJumddHzzVMTMHhQVodCKRTQdbvhP-K7ZZf7GQAbaJtSKuzZ_nLmbSFTsbA8x/s320/zambonanga1609.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qSYMfdwFlsagSv9_hvwArHnLtUICJNDhAdP7c88dfUu81z2HbMjSTi5b-BtnmlCDztnBqJeRrXS4BS1FJumddHzzVMTMHhQVodCKRTQdbvhP-K7ZZf7GQAbaJtSKuzZ_nLmbSFTsbA8x/s800/zambonanga1609.jpg", "comment_count": 1 }, { "title": "september morn", "url": "https://cocktailvirgin.blogspot.com/2016/03/september-morn.html", "published": "2016-03-22T08:00:00.000-04:00", "updated": "2017-07-03T19:34:52.690-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Charles H. Baker Jr.", "source": "Polo Club in Manila", "year": 1926 }, "categories": [ "egg white", "lime juice", "raspberry syrup", "rum", "sugar", "vermouth (dry)" ], "ingredients": [ "1 1/2 jigger Gold Seal Bacardi (2 oz Denizen Aged White Rum)", "1/2 pony Dry Vermouth (1/2 oz Noilly Prat)", "1/2 pony Raspberry Syrup (1/2 oz Royal Rose)" ], "instructions": "Shake once without ice, once with ice, and strain into a fluted cocktail glass.", "body_text": "1 1/2 jigger Gold Seal Bacardi (2 oz Denizen Aged White Rum)\n1/2 pony Dry Vermouth (1/2 oz Noilly Prat)\n1/2 pony Raspberry Syrup (1/2 oz Royal Rose)\nJuice 1 small Lime or 1/2 small Lemon (1/2 oz Lime Juice)\n1/2 tsp Sugar (omit)\n2 tsp Egg White (1 whole Egg White)\nShake once without ice, once with ice, and strain into a fluted cocktail glass.\nFollowing up the Zamboanga from Charles H. Baker Jr.'s\nThe Gentleman's Companion\n, I decided to make the September Morn. I was familiar with the drink for quite a while as it was on the Green Street A-to-Z menu; however, Green Street's version was simply a Bacardi Cocktail with egg white despite the bar having raspberry syrup. Baker first had the drink named after the cheeky painting of the day at the Ingleterre Bar in Havana back in January 1926. He also provided the recipe that I made -- for the one that he had at the Polo Club in Manila which added dry vermouth to the mix. The Polo Club version appeared more like a\nClover Club\n(while the Green Street recipe in the link lacks dry vermouth, there are many in the literature that include it).\nThe September Morn gave forth raspberry and lime aromas with a hint of grassiness. Next, a creamy berry sip gave way to rum, tart raspberry, and lime on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEiCkagkYgIYZAX6ziuqH_X2t5VAMlWmvvBtwECxJExmxxK4b1RuG4SDIRh3nJfy7DXOI2U3uSaZxN5RQn8CWqYD7u0uu0SMNhF5ZdJgfcyZjoF8P-AEds37d2SBnTfsKXPF0Pd9ijqRg/s320/septmorn1610.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEiCkagkYgIYZAX6ziuqH_X2t5VAMlWmvvBtwECxJExmxxK4b1RuG4SDIRh3nJfy7DXOI2U3uSaZxN5RQn8CWqYD7u0uu0SMNhF5ZdJgfcyZjoF8P-AEds37d2SBnTfsKXPF0Pd9ijqRg/s800/septmorn1610.jpg", "comment_count": 0 }, { "title": "three dots and a dash", "url": "https://cocktailvirgin.blogspot.com/2016/03/three-dots-and-dash.html", "published": "2016-03-23T09:00:00.000-04:00", "updated": "2017-07-03T19:34:04.261-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Donn Beachcomber", "source": "Don the Beachcomber", "year": 1965 }, "categories": [ "bitters (Angostura)", "falernum", "honey", "lime juice", "orange juice", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz Amber Martinique Rum (Depaz)", "1/2 oz Demerara Rum (El Dorado 5 Year)", "1/2 oz Lime Juice", "1/2 oz Orange Juice (Cara Cara)", "1/2 oz Honey Syrup", "1/4 oz Falernum (Velvet)", "1/4 oz Pimento Liqueur (St. Elizabeth Allspice Dram)", "1 dash Angostura Bitters" ], "instructions": "Blend for 5 seconds and pour into a specialty goblet (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with 3 cherries speared to a pineapple stick (3 orange peel circles and an orange peel rectangle).", "body_text": "1 1/2 oz Amber Martinique Rum (Depaz)\n1/2 oz Demerara Rum (El Dorado 5 Year)\n1/2 oz Lime Juice\n1/2 oz Orange Juice (Cara Cara)\n1/2 oz Honey Syrup\n1/4 oz Falernum (Velvet)\n1/4 oz Pimento Liqueur (St. Elizabeth Allspice Dram)\n1 dash Angostura Bitters\nBlend for 5 seconds and pour into a specialty goblet (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with 3 cherries speared to a pineapple stick (3 orange peel circles and an orange peel rectangle).\nA few Tuesdays ago, I was in the Tiki mood and picked up Jeff Berry's\nSippin' Safari\n. There, I had spotted the Three Dots and A Dash which I have had before but the drink had never made its way into the blog, so I decided to rectify that situation. The recipe was created by Donn Beachcomber and served at his Las Vegas Don the Beachcomber restaurant circa 1965, and he named it after the morse code for 'V' standing for victory. The victory here was to pay tribute to the servicemen and women who fought in World War II and exposed many of them to the exotic lands of the South Pacific. Here, the Three Dots and A Dash began with a citrus oil aroma from the garnish that led into an orange, lime, and honey sip. Next, the swallow then took an interesting turn with grassy rum, clove, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeJXkug3nSpCfyoZ1fZqS2PmQyXV7WpMYfJpCHWw8OT7zfKZ6iCYrh_7NS6w0nK-MAJmYqNqecAr_L9y0niDv7N6cUoEEd82X-LoI_XuLsCzmOgL3BPI6WAbfSs4AJ2guxoatEVlnf3vY/s320/threedots1613.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeJXkug3nSpCfyoZ1fZqS2PmQyXV7WpMYfJpCHWw8OT7zfKZ6iCYrh_7NS6w0nK-MAJmYqNqecAr_L9y0niDv7N6cUoEEd82X-LoI_XuLsCzmOgL3BPI6WAbfSs4AJ2guxoatEVlnf3vY/s800/threedots1613.jpg", "comment_count": 0 }, { "title": "full sail swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/03/full-sail-swizzle.html", "published": "2016-03-24T08:00:00.001-04:00", "updated": "2025-08-08T12:06:13.603-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "highballlounge" ], "serving_style": null, "glassware": "pilsner glass", "technique": "build", "attribution": { "creator": "Stephen Bookman", "source": "Highball Lounge", "year": null }, "categories": [ "#highballlounge", "becherovka", "bitters (Angostura)", "grenadine", "lime juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Appleton Rum", "1/2 oz Becherovka", "1/2 oz Ginger Syrup", "1/2 oz Grenadine", "1/2 oz Lime Juice" ], "instructions": "Build in a Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3 dash Angostura Bitters and a plastic swizzle stick, and add a straw.", "body_text": "1 1/2 oz Appleton Rum\n1/2 oz Becherovka\n1/2 oz Ginger Syrup\n1/2 oz Grenadine\n1/2 oz Lime Juice\nBuild in a Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3 dash Angostura Bitters and a plastic swizzle stick, and add a straw.\nA few Wednesdays ago, I ventured down with Andrea to Highball Lounge where Matt Schrage and Babisa Adumbire were bartending. For a drink, I asked for the semi-secret Tiki secondary menu and requested the Full Sail Swizzle from Matt. Matt described how this was bartender Stephen Bookman's recipe and he did not know what was in the prebatched mix other than what was in the menu description. Since Stephen had already departed for Portland, Oregon, I sent him a message on Facebook and received the above recipe. In the glass, the Swizzle shared a clove and allspice aroma from the bitters garnish. Lime and the rum's caramel dominated the sip, and the swallow gave forth rum and a medley of spice notes including ginger, clove, and cinnamon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxrqVSrs3-zw2BzkBlkpfmvBkyvZF1l5XNfitTd97krfalpvmnf2MvCt5LykHiMw10WyjxzqAcrzakO7cK28oQFeINsVAWRRAumGVdhymk1t86NuGADsxFeHdt1TnHhIcPovgFZWi0ipi/s320/fullsail1617.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxrqVSrs3-zw2BzkBlkpfmvBkyvZF1l5XNfitTd97krfalpvmnf2MvCt5LykHiMw10WyjxzqAcrzakO7cK28oQFeINsVAWRRAumGVdhymk1t86NuGADsxFeHdt1TnHhIcPovgFZWi0ipi/s800/fullsail1617.jpg", "comment_count": 0 }, { "title": "happy days", "url": "https://cocktailvirgin.blogspot.com/2016/03/happy-days.html", "published": "2016-03-25T08:00:00.000-04:00", "updated": "2017-07-03T19:32:48.943-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "E.L. Horton", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "bitters (other)", "cointreau", "gin", "lemon juice", "lillet" ], "ingredients": [ "4/10 Seager's Dry Gin (1 oz Tanqueray)", "3/10 Lillet (1 oz Cocchi Americano)", "2/10 Van der Hum (1/2 oz) (*)", "1/10 Lemon Juice (1/2 oz)", "1 dash Peach Bitters (Fee Brothers)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "4/10 Seager's Dry Gin (1 oz Tanqueray)\n3/10 Lillet (1 oz Cocchi Americano)\n2/10 Van der Hum (1/2 oz) (*)\n1/10 Lemon Juice (1/2 oz)\n1 dash Peach Bitters (Fee Brothers)\nShake with ice and strain into a cocktail glass.\n(*) Sub Amaro Montenegro (with or without some part of the volume being triple sec/curaçao). See text for more explanation.\nA few Thursdays ago, I opened up the 1937\nCafé Royal Cocktail Book\nand spotted the Happy Days crafted by UK Bartender's Guild member E.L. Horton. When I saw the strange cascading recipe, I decided to approach the recipe using the\nScofflaw\nas a scaffold instead of making each one-tenth part being a quarter ounce. Moreover, I was also drawn to the recipe for I own a bottle of Van der Hum, a South African tangerine and spice liqueur that falls somewhere between Amaro Montenegro and Cointreau (either or a blend would work as a substitute in a pinch).\nThe Happy Days at first greeted the nose with a lemon aroma that later became more ginny as the drink warmed up. On the palate, lemon and orange notes filled the sip, and the swallow began with juniper, other gin notes, and tangerine and ended with a peach flavor from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQHbWcUImblYRHehAdjJ-nrbqr5N-JmyHBs1ClsH4FsSbj4JrO92DQnMfoDTSJu6-rQFuwbSCS2ymEE7zkr3vbH1GB-oYq7zMDR3Celts87AV0HO_muo6Hhyphenhyphen6NHHpnutSG_W9T7OuFHDy/s320/happydays1620.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQHbWcUImblYRHehAdjJ-nrbqr5N-JmyHBs1ClsH4FsSbj4JrO92DQnMfoDTSJu6-rQFuwbSCS2ymEE7zkr3vbH1GB-oYq7zMDR3Celts87AV0HO_muo6Hhyphenhyphen6NHHpnutSG_W9T7OuFHDy/s800/happydays1620.jpg", "comment_count": 1 }, { "title": "pooh bah", "url": "https://cocktailvirgin.blogspot.com/2016/03/pooh-bah.html", "published": "2016-03-26T08:00:00.000-04:00", "updated": "2017-07-03T19:32:09.676-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "apricot liqueur", "gin", "rum", "swedish punsch" ], "ingredients": [ "1/4 jigger Bacardi (1 oz Coruba)", "1/4 jigger Gin (1 oz Beefeater)", "1/4 jigger Caloric (3/4 oz Kronan Swedish Punsch)", "1 dash Apricot Brandy (1/4 oz Rothman & Winter)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/4 jigger Bacardi (1 oz Coruba)\n1/4 jigger Gin (1 oz Beefeater)\n1/4 jigger Caloric (3/4 oz Kronan Swedish Punsch)\n1 dash Apricot Brandy (1/4 oz Rothman & Winter)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nA few Fridays ago, I stopped upon the Pooh Bah in Boothby's 1934\nWorld Drinks and How to Mix Them\nthat also appears in the 1930\nSavoy Cocktail Book\n. I was drawn to the recipe for Swedish punsch and apricot go so well together, and these two elements along with gin work great in the\nHavana Cocktail\n. Once prepared, the Pooh Bah offered an orange aroma from the twist that complemented the apricot nose. Next, caramel and light citrussy notes on the sip gave way to funky rum, juniper, and tea on the swallow with an apricot finish. Just like many of the straight spirits Kronan Swedish Punsch recipes, I felt that this one would prosper from some fresh citrus juice in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_WsWSl1lUne5g_VcezprzSYxHNzhSniN_tUCPtmlBKeOAyBLuBdL9InIoXVNVQApR_9KRrGdrNZ3esjuw-tai-_oaoXfGgiyvcDn_9PCuWwosR-AAEMf1c3RcnsQcfeOKGrJpjax6-zQ/s320/poohbah1623.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_WsWSl1lUne5g_VcezprzSYxHNzhSniN_tUCPtmlBKeOAyBLuBdL9InIoXVNVQApR_9KRrGdrNZ3esjuw-tai-_oaoXfGgiyvcDn_9PCuWwosR-AAEMf1c3RcnsQcfeOKGrJpjax6-zQ/s800/poohbah1623.jpg", "comment_count": 0 }, { "title": "moon cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/03/moon-cocktail.html", "published": "2016-03-27T09:00:00.000-04:00", "updated": "2017-07-03T19:31:34.572-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "creme de peche", "gin", "honey", "sherry" ], "ingredients": [ "2 oz Plymouth Gin (Martin Miller Westbourne)", "3/4 oz Lustau Amontillado Sherry", "1/4 oz Honey Syrup", "1 tsp Massenez Crème de Peche (1/4 oz)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil.", "body_text": "2 oz Plymouth Gin (Martin Miller Westbourne)\n3/4 oz Lustau Amontillado Sherry\n1/4 oz Honey Syrup\n1 tsp Massenez Crème de Peche (1/4 oz)\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil.\nA few Saturdays ago, I turned to the\nDeath & Co. Cocktail Book\nfor the evening's post-work nightcap. There, I spied the Moon Cocktail created by Thomas Waugh in 2008; the combination of nutty sherry and peach was alluring for it has worked well in drinks ranging from the\nTrident\nto the\nOld England\n. Once built, the Moon Cocktail presented a lemon aroma with a hint of oxidized fruit. Next, honey and grape on the sip gave way to gin, nutty, and peach elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNYVWrEMTigX7tvuZk0oaEssiS6fofZGgmRqwy2GmT2Sm8d_pK4XEkd5DJ_Lz3NlYD5mC29-IFSD2EDSfwO5Dt9Y_a5tWD68phzb5WvPFdB_JBL9zD1gfLQMvVNnLIwX_Lw-oVw_tfLXJ/s320/moon1625.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNYVWrEMTigX7tvuZk0oaEssiS6fofZGgmRqwy2GmT2Sm8d_pK4XEkd5DJ_Lz3NlYD5mC29-IFSD2EDSfwO5Dt9Y_a5tWD68phzb5WvPFdB_JBL9zD1gfLQMvVNnLIwX_Lw-oVw_tfLXJ/s800/moon1625.jpg", "comment_count": 0 }, { "title": "de palma cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/03/de-palma-cocktail.html", "published": "2016-03-28T08:00:00.000-04:00", "updated": "2017-07-03T19:31:01.003-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sean Woods", "source": "Dead Horse Hill", "year": 2015 }, "categories": [ "amaro", "chartreuse (green)", "gin", "maraschino", "punt e mes" ], "ingredients": [ "1 oz Citadelle Gin (Nolet's Silver)", "1 oz Punt e Mes", "1/2 oz Amaro Montenegro", "1/4 oz Maraschino Liqueur (Luxardo)", "1/4 oz Green Chartreuse" ], "instructions": "Stir with ice, strain into a coupe, and garnish with orange oil.", "body_text": "1 oz Citadelle Gin (Nolet's Silver)\n1 oz Punt e Mes\n1/2 oz Amaro Montenegro\n1/4 oz Maraschino Liqueur (Luxardo)\n1/4 oz Green Chartreuse\nStir with ice, strain into a coupe, and garnish with orange oil.\nIn looking for a nightcap a few Sundays ago, I turned to the large format section of\nFood & Wine: Cocktails 2015\nthat I had previously passed over. There, I was drawn in by the De Palma Cocktail crafted by Sean Woods of Dead Horse Hill in Worcester. By scaling the original down eight fold to the above recipe, I was able to make this Negroni-esque tribute to Brian De Palma, the director of the movie\nScarface\n, as a single serving.\nThe De Palma presented an orange and grape aroma. Next, grape with a hint of cherry on the sip transitioned into gin and bitter orange on the swallow with a nutty and herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lM7iF4wprDaZqlZ11qYzfZ2vz85PgWKJnR2CtUtwFJyyl_cyZN3ZOWtw7dCGl-eh6Bv9PuVC3zucuwegwlRMgGKZ798CftOoGmOCiTRd-1BhtRrYNRdEe-bbIl-z9r79BxrsEzbTyCcS/s320/depalma1628.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lM7iF4wprDaZqlZ11qYzfZ2vz85PgWKJnR2CtUtwFJyyl_cyZN3ZOWtw7dCGl-eh6Bv9PuVC3zucuwegwlRMgGKZ798CftOoGmOCiTRd-1BhtRrYNRdEe-bbIl-z9r79BxrsEzbTyCcS/s800/depalma1628.jpg", "comment_count": 0 }, { "title": "classic ripoff", "url": "https://cocktailvirgin.blogspot.com/2016/03/classic-ripoff.html", "published": "2016-03-29T09:00:00.000-04:00", "updated": "2017-07-03T19:30:32.743-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alex Skarlen", "source": "Experimental Cocktail Club Chinatown", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "lemon juice", "maraschino", "simple syrup", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Pikesville Rye (Old Overholt)", "3/4 oz Carpano Antica Sweet Vermouth (Dolin)", "1/2 oz Luxardo Maraschino Liqueur", "3/4 oz Lemon Juice", "1 tsp Simple Syrup", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a cherry (lemon peel-cherry flag).", "body_text": "1 1/2 oz Pikesville Rye (Old Overholt)\n3/4 oz Carpano Antica Sweet Vermouth (Dolin)\n1/2 oz Luxardo Maraschino Liqueur\n3/4 oz Lemon Juice\n1 tsp Simple Syrup\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass. Garnish with a cherry (lemon peel-cherry flag).\nA few Mondays ago, I turned to the\nExperimental Cocktail Club Cocktail Book\nfor the evening's libation. There, I was enchanted with one from E.C.C. Chinatown (NYC) by Alex Skarlen who was influenced by the Martinez Sour, a Martinez with lemon juice and egg white that reminds me of Maloney's\nMartinez Bell Ringer\nwith egg white added in but without Maloney's signature apricot brandy rinse. Indeed, Alex added to the idea by ripping off classic cocktails like the Manhattan and the Sazerac and combining them into the same glass.\nThe Classic Ripoff gave forth a lemon and cherry aroma from the garnish over the drink's rye notes. Next, lemon with a hint of fruit from the sweet vermouth and Maraschino filled the sip, and the swallow began with rye and nutty cherry flavors and ended with the bitters duo's spice. Over all, it reminded me of a\nTennessee\nwith some modification from vermouth and bitters added to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDb1VOVaivYduSDVBAb98z8t632f6s2-fMJPB8rENOi87eMRbEgdY5KA537I8qCeodnsamWmzivfFr0j9QBU10UmXmurv8minYRXNH7O6D8nn9z2T75sCG2hdrXs8dct0CnYMh7SvUuR0/s320/classicripoff1629.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDb1VOVaivYduSDVBAb98z8t632f6s2-fMJPB8rENOi87eMRbEgdY5KA537I8qCeodnsamWmzivfFr0j9QBU10UmXmurv8minYRXNH7O6D8nn9z2T75sCG2hdrXs8dct0CnYMh7SvUuR0/s800/classicripoff1629.jpg", "comment_count": 0 }, { "title": "sergia", "url": "https://cocktailvirgin.blogspot.com/2016/03/sergia.html", "published": "2016-03-30T09:00:00.000-04:00", "updated": "2017-07-03T19:30:02.277-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Franz Lasarzik", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "lemon juice", "raspberry syrup", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "2/5 Martini Sweet White Vermouth (1 oz Dolin Blanc)", "1/5 Martini Dry Vermouth (1 oz Noilly Prat)", "2/5 Raspberry Syrup (1/2 oz Royal Rose)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2/5 Martini Sweet White Vermouth (1 oz Dolin Blanc)\n1/5 Martini Dry Vermouth (1 oz Noilly Prat)\n2/5 Raspberry Syrup (1/2 oz Royal Rose)\nJuice of 1/8 Lemon (1/2 oz)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Thursdays ago, I spotted the Sergia in the 1937\nCafé Royal Cocktail Book\ncreated by UK Bartender's Guild member Franz Lasarzik. The white vermouth Daisy with raspberry syrup reminded me of Bellocq's\nDolin Blanc Cobbler\nas well as Cane & Table's\nModern Lover\nand my\nSafety Dance\n(that was influenced by the previous two drinks) to some degree. Although I adjusted the proportions here to make them a bit drier than what was written, I believe that I kept to the spirit of the drink.\nThis low proof number began with a lemon and tart berry aroma. Next, the lemon and berry notes continued on into the sip where it was joined by the vermouth pair's white grape, and the swallow was a pleasing combination of raspberry, herbal, and floral elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhim_bHHOLVi3RH7JKdgNm6UWp-oSnXHoTghdsBvr026DBPkD7-5_1ap4Gdi9vpTB3R3oxvHc34ZUrNKZ_AHHoyLmRGuZVM0xSooJKVb7n41eM7DqepfF6WuPqqwPw4z9j3QCuJxbUOBIQp/s320/sergia1634.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhim_bHHOLVi3RH7JKdgNm6UWp-oSnXHoTghdsBvr026DBPkD7-5_1ap4Gdi9vpTB3R3oxvHc34ZUrNKZ_AHHoyLmRGuZVM0xSooJKVb7n41eM7DqepfF6WuPqqwPw4z9j3QCuJxbUOBIQp/s800/sergia1634.jpg", "comment_count": 0 }, { "title": "barnum was right", "url": "https://cocktailvirgin.blogspot.com/2016/03/barnum-was-right.html", "published": "2016-03-31T08:00:00.000-04:00", "updated": "2017-07-03T19:29:23.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Crosby Gaige's Cocktail Guide and Ladies' Companion", "year": 1941 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "gin", "lime juice" ], "ingredients": [ "2/3 jigger Dry Gin (2 oz Beefeater)", "1/3 jigger Apricot Brandy (1/2 oz Rothman & Winter)", "1 dash Lime or Lemon Juice (1/2 oz Lime)", "3 dash Angostura Bitters (2 light dashes)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 jigger Dry Gin (2 oz Beefeater)\n1/3 jigger Apricot Brandy (1/2 oz Rothman & Winter)\n1 dash Lime or Lemon Juice (1/2 oz Lime)\n3 dash Angostura Bitters (2 light dashes)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I reached for Crosby Gaige's 1941\nCocktail Guide and Ladies' Companion\nand spotted the Barnum Was Right. I remember that this drink was on the menu at Russell House Tavern when I first started working there as one with peach brandy and lemon juice, and I believed that the bar manager sourced the recipe from Ted Haigh's book. Perhaps peach was chosen over the apricot to highlight a new bottle on the shelf or to differentiate it from the\nPendennis Cocktail\nthat graced the menu from time to time. While the origins of the Barnum Was Right are unknown according to Haigh, many drinks do first appear in Crosby Gaige's tome (although others appear as new-to-the-literature drink names using old recipes too).\nI decided to increase the citrus and decrease the bitters to maintain a similar sweetness level; I figured that extra bitters would inhibit the other ingredients from singing as much. I also opted for lime as I had run out of lemons and had no other choice at the time. Once prepared, the Barnum Was Right shared an apricot, juniper, and winter spice aroma. Next, dry lime and orchard fruit on the sip led into pine, apricot, allspice, and clove on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKxvVh0FDSvACo31sRIh_h4oFCHqsLEzeomMXDo0-oTnClSe3GflQNus5EMHhwbYRGagEewd0gtUpVRemR7JxyhJRkXiset_gLQ-nAASZmnI65XhYNhd1UGA12o5PnOjK4T2RzRXOuSj7/s320/barnum1642.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKxvVh0FDSvACo31sRIh_h4oFCHqsLEzeomMXDo0-oTnClSe3GflQNus5EMHhwbYRGagEewd0gtUpVRemR7JxyhJRkXiset_gLQ-nAASZmnI65XhYNhd1UGA12o5PnOjK4T2RzRXOuSj7/s800/barnum1642.jpg", "comment_count": 2 }, { "title": "shruff's end", "url": "https://cocktailvirgin.blogspot.com/2016/04/shruffs-end.html", "published": "2016-04-01T08:00:00.000-04:00", "updated": "2017-07-03T19:27:03.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "applejack", "benedictine", "bitters (Peychaud's)", "scotch" ], "ingredients": [ "1 oz Laphroaig 10 Year Scotch", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Benedictine", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 oz Laphroaig 10 Year Scotch\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Benedictine\n2 dash Peychaud's Bitters\nStir with ice and strain into a coupe glass.\nAfter my Sunday night shift two weeks ago, I needed a nightcap and the\nDeath & Co. Cocktail Book\nseemed to fit the billing for what might satisfy me. The Shruff's End from Phil Ward circa 2008 was the straight spirits number that appeared like it could scratch that itch. Shruff is an a century old or so term for \"rubbish\" and a drink name connoting the end to nonsense seemed even more appropriate as a workweek topper. Phil described how \"Benedictine can make almost any two ingredients love each other,\" and I have noted that it has worked rather well taming difficult spirits like Batavia Arrack in the\nSoekarno\n, bridging the gap between ingredients that hate each other like Bourbon and lime in the\nJunior\n, and bring harmony in even gentle spirits like in the\nTown Crier\n. It is hard to believe that Scotch and apple brandy do not love each other for they have worked so well in the past in several drinks including the\nLittle Rebel\n.\nThe Shruff's End presented apple and smoke notes on the nose, and the sip was mostly the Scotch's malt. Things got more interesting in the swallow with the Scotch being lightened by the apple flavors and lingering herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeF5zh5PIaRRkLnYuWqiNdTfvLErI1Eq_fFcSbjRA4uxLmOO7ypZJSePJ1N8NDCKJ9AuhLcqie7g6VwA0MzzcuQNtW5tUFOWy5RdQbrT7oQ2i20ELmWZqDilkktodo6H2bO3rCX8qp8yM6/s320/shruff_1644.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeF5zh5PIaRRkLnYuWqiNdTfvLErI1Eq_fFcSbjRA4uxLmOO7ypZJSePJ1N8NDCKJ9AuhLcqie7g6VwA0MzzcuQNtW5tUFOWy5RdQbrT7oQ2i20ELmWZqDilkktodo6H2bO3rCX8qp8yM6/s800/shruff_1644.jpg", "comment_count": 0 }, { "title": "bermudian", "url": "https://cocktailvirgin.blogspot.com/2016/04/bermudian.html", "published": "2016-04-02T08:00:00.000-04:00", "updated": "2017-07-03T19:26:32.758-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "apricot liqueur", "gin", "grenadine", "lime juice" ], "ingredients": [ "1/3 jigger Gin (1 3/4 oz Beefeater)", "1/4 jigger Apricot Brandy (3/8 oz Rothman & Winter)", "1/4 jigger Grenadine (3/8 oz)", "2 spoon Sweet-Sour (1/2 oz Lime Juice)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/3 jigger Gin (1 3/4 oz Beefeater)\n1/4 jigger Apricot Brandy (3/8 oz Rothman & Winter)\n1/4 jigger Grenadine (3/8 oz)\n2 spoon Sweet-Sour (1/2 oz Lime Juice)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nTwo Mondays ago, I was perusing Boothby's 1934\nWorld Drinks and How to Mix Them\nand I spotted the Bermudian which is very similar to the Bermuda Rose that I have seen in other cocktail books. I approached the recipe with another Bermuda drink in mind, the\nRoyal Bermuda Yacht Club\n. In the glass, the Bermudian gave forth an orange oil aroma over fruit notes from the apricot with perhaps the pomegranate and lime helping out. Next, the sip was equally as fruity with lime and berry flavors and hints of orchard fruit. Finally, gin, apricot, and other fruit elements rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsbijWN9mm7PyRtzY8GFG_3_LqdGrN8wX8aNXkDgWd47LV2NVqLCf85BMDKRIxeuQ03qOGeXqyZrpoLjcx1vxqxFQfUgPP0pghpKDWjyhjoOjOfednsad0wnPIRGweKsFmQwx32oNpMpk/s320/bermudian1646.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsbijWN9mm7PyRtzY8GFG_3_LqdGrN8wX8aNXkDgWd47LV2NVqLCf85BMDKRIxeuQ03qOGeXqyZrpoLjcx1vxqxFQfUgPP0pghpKDWjyhjoOjOfednsad0wnPIRGweKsFmQwx32oNpMpk/s800/bermudian1646.jpg", "comment_count": 0 }, { "title": "snow white", "url": "https://cocktailvirgin.blogspot.com/2016/04/snow-white.html", "published": "2016-04-03T08:00:00.000-04:00", "updated": "2017-07-03T19:26:00.972-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "George Nemec", "source": "Chinatown and Lost Heaven", "year": null }, "categories": [ "lime juice", "orgeat", "rum" ], "ingredients": [ "1 3/4 oz Havana Club 3 Year Rum (2 oz Caliche)", "1/2 oz Lime Juice", "1/2 oz Orgeat", "1 tsp Fresh Ginger Juice (3 slices ginger muddled)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a vanilla candy floss on a stick (lime wheel).", "body_text": "1 3/4 oz Havana Club 3 Year Rum (2 oz Caliche)\n1/2 oz Lime Juice\n1/2 oz Orgeat\n1 tsp Fresh Ginger Juice (3 slices ginger muddled)\nShake with ice and strain into a cocktail glass. Garnish with a vanilla candy floss on a stick (lime wheel).\nTuesday two weks ago, I ventured back to Tom Sandham's\nWorld's Best Cocktails\nand was drawn in by a Daiquiri- or Mai Tai-inspired number called the Snow White. The recipe was crafted by George Nemec while at Chinatown and Lost Heaven in Shanghai where he was drawn to using Chinese flavors and spices. In the glass, the Snow White offered a lime and almond nose. On the palate, lime filled the sip, and rum, nutty, and ginger flavors made for a delightful swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXozsU34V-Ln5JkmQ_EmpO0J0W7DMEaDbrJWdwatOwqWIBPr1t6FWnsShz7n5KP07igX5m9nLRxhwn_-hlenSc4ZfEXKRmIXJeKlq7GvTjPjo0mxUzU8V99ouHzpXrQRgI01VQy0Jsp2-/s320/snowwhite1649.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXozsU34V-Ln5JkmQ_EmpO0J0W7DMEaDbrJWdwatOwqWIBPr1t6FWnsShz7n5KP07igX5m9nLRxhwn_-hlenSc4ZfEXKRmIXJeKlq7GvTjPjo0mxUzU8V99ouHzpXrQRgI01VQy0Jsp2-/s800/snowwhite1649.jpg", "comment_count": 0 }, { "title": "yvonne's honey bee", "url": "https://cocktailvirgin.blogspot.com/2016/04/yvonnes-honey-bee.html", "published": "2016-04-04T08:00:00.000-04:00", "updated": "2017-07-03T19:25:28.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "yvonnes" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Frederick", "source": "Yvonne's Library Bar", "year": null }, "categories": [ "#yvonnes", "bitters (Angostura)", "egg white", "honey", "lemon juice", "rum" ], "ingredients": [ "2 oz Plantation Barbados 5 Year Rum", "1/4 oz St. George Pear Eau de Vie", "3/4 oz Honey Syrup (1:1)", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a coupe, and garnish with 10 drops of Angostura Bitters.", "body_text": "2 oz Plantation Barbados 5 Year Rum\n1/4 oz St. George Pear Eau de Vie\n3/4 oz Honey Syrup (1:1)\n3/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice, strain into a coupe, and garnish with 10 drops of Angostura Bitters.\nTwo Wednesdays ago, I took advantage of my night off by heading into the Downtown Crossing area. As a first stop, I paid a visit to Yvonne's Library Bar where I found a seat in front of bartender Sean Frederick. For a drink, I requested their variation of the Honey Bee; the classic recipe appeared in David Embury's\nThe Fine Art of Mixing Drinks\n. Embury explained in the gin-based\nBee's Knees\nthat \"the same drink, except for the use of white Cuban rum in place of the gin, is known as the Honeysuckle. The same drink with Jamaican rum is the Honey Bee.\" Here, the rum is Barbadian instead of Jamaican; moreover, pear brandy, egg white, and a bitters garnish round out the changes.\nThis Honey Bee gave forth a clove and allspice aroma from the garnish sitting on the egg white froth. Next, a creamy lemon and honey sip led into a rum-driven swallow with a pleasant pear and spice (from the garnish) finish. Indeed, the pear eau de vie added a bit of complexity to replace the high ester content that would have been found in the classic's Jamaican rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_0rnepEVzCJh42M2Kr0h_ctrUmW2Mf5j-q229A8uUXLY3w4SzJXAw_ntKjTNysCPzAdVEchX9PRKMS6C5MeELgBqgjJHDRdQLTor-gKGKmxIYW7zARYbv2w1iqrx9eeS4lT3Zs8zEx2z/s320/honeybee1650.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_0rnepEVzCJh42M2Kr0h_ctrUmW2Mf5j-q229A8uUXLY3w4SzJXAw_ntKjTNysCPzAdVEchX9PRKMS6C5MeELgBqgjJHDRdQLTor-gKGKmxIYW7zARYbv2w1iqrx9eeS4lT3Zs8zEx2z/s800/honeybee1650.jpg", "comment_count": 1 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2016/04/mixology-monday-announcement.html", "published": "2016-04-04T10:30:00.000-04:00", "updated": "2017-07-03T19:24:54.574-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "MxMo XVIII: Swizzles!\nOne of the drink styles that I ran with a bit during my bar's Yacht Rock Sundays was the Swizzle, and I began to miss it as Labor Day signaled the end of this weekly event. So during the Fall, I thought that it would make a great idea for\nMixology Monday\nand I waited until the hosting list ran dry. So for April, I will host my eighth event for MxMo 108.\nSo what is a Swizzle? And what is a swizzle stick? The literary references to Swizzles seem to begin around the mid-18th century with the written definition growing in the early parts of the 20th century. Swizzles began as a Caribbean style of mixing drinks perhaps stemming in Barbados -- mostly cold although there are certainly hot swizzles out there. Unlike say the Martini which is chilled in a mixing glass by gently stirring cubed ice with a spoon and straining into a cocktail glass, most cold Swizzles are built in the glass, topped with crushed ice, and agitated with a rapidly spinning natural swizzle stick (or facsimile) to mix and chill. The idea of a swizzle stick got corrupted through the decades to represent that ornamental stir stick that ranged from generic to branded bar keepsake. However, Charles H. Baker Jr. described it best in\nThe Gentleman's Companion\nwith, \"There is a wide cloud of misinformation on [what is a swizzle stick]. The authentic swizzle sticks are the peeled stem of a plant owning, at base, a fan-like branching of roots--the latter cut some 3\" long--and looking like small gnarled fingers. This branched end is sunk into the pitcher with ice and drink ingredients, the stem is held vertically between the palms, and rotated smartly by sliding the palms back and forth.\" Baker conceded in the 1930s that the natural ones were no better than the metal versions to do this job.\nThe Swizzle has had a resurgence starting around 2008 or 2009 as various cocktail supply stores have procured Caribbean sources for these Bois Lélé mixing instruments with most of them smaller tined than the pitcher-sized ones Baker described. I believe that the first instance that I wrote about on the blog was Marco Dionysos'\nChartreuse Swizzle\n, a circa 2003 recipe that I was introduced to at Drink in early in 2009. And Tales of the Cocktail was littered with\ntiny ones\nlater that year. Plenty of recipes for these drinks reside in mid-century Trader Vic books and other Tiki-leaning tomes; moreover, modern drinks books have begun to embrace the style as well including the\nDeath & Co. Cocktail Book\nwhere their house Swizzle formula was exposed to me a few years before via the\nCompany Swizzle\n.\nFor this theme, find a classic or modern Swizzle recipe, whether hot or cold. If the creative mood hits you, take the style in your own direction whether in a Tiki avenue, by reformulating a classic cocktail, or via something more Caribbean in feel. Don't have a traditional Swizzle stick? Do not fret -- I have found that a bar spoon works great in a pinch to do all of the mixing and chilling. Want to bring the Green Swizzle back to life or perhaps turn the Between the Sheets into a Barbados crushed ice delight? Awesome!\nHere's how to play:\n• Find or concoct a recipe that is prepared by swizzling.\n• Make the drink and then post the recipe, a photo, and your thoughts about the libation on your blog, tumblr, or website or on the eGullet\nSpirits and Cocktails\nforum.\n• Include in your post the MxMo logo (either classic or the special Swizzle edition one) and a link back to both the\nMixology Monday\nand\nCocktail Virgin\nsites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Provide a link to your submission in the comment section here, tweet at @cocktailvirgin, or send an email to yarm-at-verizon.net with the word \"MxMo\" somewhere in the subject line.\nThe due date is Monday night at midnight, April 18th which I will interpret as whatever gets posted before my next day off (and yes, I will tack on late entries since it is part of the act of cat herding).\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAYz8COn8O9s5qzFM_prlpVUR9n3yK9HwdNNxwSkOLHNJeuLq_1iFF86_UKj294TgdUW9YFFH0OQNmsh-n-cChYxEhE5WffeI6sEwAlwOzMjAIlBpw06pNC79hAc6fPSsEUIAtm_TOOSk/s320/Mxmo_swizzle.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAYz8COn8O9s5qzFM_prlpVUR9n3yK9HwdNNxwSkOLHNJeuLq_1iFF86_UKj294TgdUW9YFFH0OQNmsh-n-cChYxEhE5WffeI6sEwAlwOzMjAIlBpw06pNC79hAc6fPSsEUIAtm_TOOSk/s800/Mxmo_swizzle.jpg", "comment_count": 13 }, { "title": "palomino sling", "url": "https://cocktailvirgin.blogspot.com/2016/04/palomino-sling.html", "published": "2016-04-05T08:00:00.000-04:00", "updated": "2017-07-03T19:24:35.898-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Trevor LeBlanc", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "bitters (Angostura)", "lime juice", "orgeat", "rum", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Amontillado Sherry", "1 oz Cruzan Dark Rum", "1/2 oz Orgeat", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a tulip glass filled with crushed ice. Garnish with berries, a lime wedge, mint, and a pineapple chunk, and add a straw.", "body_text": "1 1/2 oz Amontillado Sherry\n1 oz Cruzan Dark Rum\n1/2 oz Orgeat\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a tulip glass filled with crushed ice. Garnish with berries, a lime wedge, mint, and a pineapple chunk, and add a straw.\nAfter Yvonne's, I cut through the alley to get to Temple Place to visit Stoddard's. There, I was greeted by bartender Trevor LeBlanc, and for a cocktail, I selected his Palomino Sling from the menu. The combination of rum, lime, orgeat, and cinnamon reminded me of a\nCuban Anole\n, and with most of the base being sherry, this libation could do no wrong.\nThe Palomino Sling's garnishes contributed greatly to the nose including mint notes and fruity ones especially from the blackberry and pineapple. Next, the sherry's grape mingled with the lime on the sip, and the swallow was nutty from the sherry and orgeat and spiced from the cinnamon syrup and bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ebqppDhup9DJPmoKkGr6Mkl-CsniBsK7LhYWFQ_iQynfAyRba6ZpZ8xjem-BCHBFSqv2Dge2gzt9NqeR8B7NGDJKYqGMoXA_zmzed4gI1v0ph8PeFQtuunDCGF4x9D8Ub7uET8MxaD1z/s320/palomino1651.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ebqppDhup9DJPmoKkGr6Mkl-CsniBsK7LhYWFQ_iQynfAyRba6ZpZ8xjem-BCHBFSqv2Dge2gzt9NqeR8B7NGDJKYqGMoXA_zmzed4gI1v0ph8PeFQtuunDCGF4x9D8Ub7uET8MxaD1z/s800/palomino1651.jpg", "comment_count": 0 }, { "title": "harvest moon", "url": "https://cocktailvirgin.blogspot.com/2016/04/harvest-moon.html", "published": "2016-04-06T08:00:00.000-04:00", "updated": "2017-07-03T19:23:54.412-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Daniel Eun", "source": "P.D.T. Cocktail Book", "year": 2007 }, "categories": [ "applejack", "bitters (aromatic)", "chartreuse (green)", "lillet", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Wild Turkey Rye (Rittenhouse)", "1 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Laird's Bonded Apple Brandy", "1/4 oz Green Chartreuse", "3 dash Abbott's Bitters (Housemade)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with an orange twist.", "body_text": "1 1/2 oz Wild Turkey Rye (Rittenhouse)\n1 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Laird's Bonded Apple Brandy\n1/4 oz Green Chartreuse\n3 dash Abbott's Bitters (Housemade)\nStir with ice and strain into a coupe glass. Garnish with an orange twist.\nTwo Fridays ago after my evening's shift, I was in the mood for a nightcap. For a selection, I turned to my picked-over but not yet completed\nP.D.T. Cocktail Book\nfor a recipe. The one that caught my eye was Daniel Eun's circa 2007 Harvest Moon. Daniel described how the drink looks like the sky \"during the harvest moon -- when the reddish-orange moon rises after sunset.\" Once stirred and strained, the Harvest Moon offered an orange, apple, and herbal bouquet to the nose. On the palate, a citrussy wine sip led into a bounty of complex flavor on the swallow including rye, apple, herbal, and clovey spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5ot8X59COfKqKWFUh0sttfNeAyfh2DiyDWRE94qPGjA-aRS5SaAA2tbwvYFUu5jmDEZHMk3J5H1kvVRAnM2H3N31S_RkTWhTlfJh1sGbd4O288UIwylAnUc0oT-rKbNOA8PymFxFH-wj/s320/harvestmoon1653.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5ot8X59COfKqKWFUh0sttfNeAyfh2DiyDWRE94qPGjA-aRS5SaAA2tbwvYFUu5jmDEZHMk3J5H1kvVRAnM2H3N31S_RkTWhTlfJh1sGbd4O288UIwylAnUc0oT-rKbNOA8PymFxFH-wj/s800/harvestmoon1653.jpg", "comment_count": 1 }, { "title": "broken halo", "url": "https://cocktailvirgin.blogspot.com/2016/04/broken-halo.html", "published": "2016-04-07T08:00:00.000-04:00", "updated": "2017-07-03T19:23:08.413-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2013 }, "categories": [ "gin", "maraschino", "sherry" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Death's Door)", "1 1/2 oz Oloroso Sherry (Lustau)", "1/4 oz Maraschino Liqueur (Luxardo)" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube (cocktail coupe, no ice). Garnish with an orange twist.", "body_text": "1 1/2 oz Plymouth Gin (Death's Door)\n1 1/2 oz Oloroso Sherry (Lustau)\n1/4 oz Maraschino Liqueur (Luxardo)\nStir with ice and strain into a rocks glass with a large ice cube (cocktail coupe, no ice). Garnish with an orange twist.\nThe nightcap from two Saturday's ago was the Broken Halo from\nFood & Wine: Cocktails 2013\n. The recipe was created by Erick Castro of San Diego's Polite Provisions as an aperitif crossed with a nerve tonic. Overall, the recipe read like a less sweet\nMartinez\nwith the dryness of the\nSilver\nCocktail\nbut with a sherry complementing the Maraschino liqueur akin to the\nCatedratico\n.\nThe Broken Halo shared a nutty oxidized sherry and Maraschino cherry pairing on the nose that was brightened by orange oils. Next, dry grape on the sip led into juniper and a return of the nutty sherry and cherry notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMcJEAE4XGvPvFwVF0VCJN5d7Yd8XXF62UDVvwFojNVI362yRaqIk-stgUE8J1fYy83XBFU6Wc-UJFzLHPneSCnHE1QLiIHnYusjxyFAgvQN7Ymh4Fhq-4yTFC930UH9jkQp9Cap1AphV/s320/brokenhalo1655.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMcJEAE4XGvPvFwVF0VCJN5d7Yd8XXF62UDVvwFojNVI362yRaqIk-stgUE8J1fYy83XBFU6Wc-UJFzLHPneSCnHE1QLiIHnYusjxyFAgvQN7Ymh4Fhq-4yTFC930UH9jkQp9Cap1AphV/s800/brokenhalo1655.jpg", "comment_count": 0 }, { "title": "corpse reviver fizz", "url": "https://cocktailvirgin.blogspot.com/2016/04/corpse-reviver-fizz.html", "published": "2016-04-08T08:00:00.000-04:00", "updated": "2017-07-03T19:21:13.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "cointreau", "cream", "egg white", "gin", "lemon juice", "lillet", "soda" ], "ingredients": [ "1 oz Berkshire Greylock Gin", "1 oz Lillet Blanc", "1/2 oz Clement Creole Shrubb Orange Liqueur", "1/2 oz Lemon Juice", "1 heavy dash (20 drops) St. George Absinthe", "1 1/2 oz Heavy Cream", "1 Egg White" ], "instructions": "Shake once without ice and once with, strain into a Collins glass with 2 oz soda water, add a straw, and garnish with an orange twist.", "body_text": "1 oz Berkshire Greylock Gin\n1 oz Lillet Blanc\n1/2 oz Clement Creole Shrubb Orange Liqueur\n1/2 oz Lemon Juice\n1 heavy dash (20 drops) St. George Absinthe\n1 1/2 oz Heavy Cream\n1 Egg White\nShake once without ice and once with, strain into a Collins glass with 2 oz soda water, add a straw, and garnish with an orange twist.\nFor Easter Sunday, I worked my first brunch at Loyal Nine. All week since I learned of my schedule, I decided that I wanted to do a brunch drink special for the holiday merging the classic\nCorpse Reviver #2\nwith a\nRamos Gin Fizz\nakin to the\nFireball Fizz\nI made on Easter two years prior. The drink never made the menu since no one could answer my concerns of whether a Corpse Reviver might be as disrespectful to the Easter story. The end result to those who got one was true to Ramos form with a deeper citrus aspect to the flavor profile without any umbrage towards the name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CGzxC-oGG2VgjHLjQsGz-Xa2z7RVE2DnvYJefz5QHeZvlLr0kYaqWkoJFH7kGuMJ8Rer8St4aogMTcvb2JznEya_HfpjvH7Klm7cp1YB4cYgCIq82eDbhcyqGsuDleji3ZsdJP9TJ-5G/s320/crfizz1656.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CGzxC-oGG2VgjHLjQsGz-Xa2z7RVE2DnvYJefz5QHeZvlLr0kYaqWkoJFH7kGuMJ8Rer8St4aogMTcvb2JznEya_HfpjvH7Klm7cp1YB4cYgCIq82eDbhcyqGsuDleji3ZsdJP9TJ-5G/s800/crfizz1656.jpg", "comment_count": 1 }, { "title": "too-too", "url": "https://cocktailvirgin.blogspot.com/2016/04/too-too.html", "published": "2016-04-09T09:00:00.000-04:00", "updated": "2017-07-03T19:20:17.087-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Bariana", "year": 1896 }, "categories": [ "cognac", "egg", "raspberry syrup", "rum", "sugar" ], "ingredients": [ "1 oz Curlier Cognac (Camus VS)", "1 oz Rum (Cuca Fresca Gold Cachaça)", "1 mouthspoon Raspberry Syrup (1/3 oz Royal Rose)", "1 small spoon Powdered Sugar (1/6 oz (1 tsp) simple syrup)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, and strain into a goblet.", "body_text": "1 oz Curlier Cognac (Camus VS)\n1 oz Rum (Cuca Fresca Gold Cachaça)\n1 mouthspoon Raspberry Syrup (1/3 oz Royal Rose)\n1 small spoon Powdered Sugar (1/6 oz (1 tsp) simple syrup)\n1 Whole Egg\nShake once without ice and once with ice, and strain into a goblet.\nLater that Sunday, I turned to Louis Fouquet's 1896\nBariana\nfor my own Easter drink. There, I spotted a Flip called the Too-Too; I wondered if it were a mis-spelling or mis-translation of \"tutu,\" but \"too-too\" was a late 19th century term \"used affectedly to convey that one finds something excessively annoying or fatiguing.\"\nThe Too-Too's aroma alternated between hints of raspberry and rum on the nose. Next, a rich creamy sip shared the raspberry's tartness, and the swallow began with brandy and grassy rum flavors and ended with a tannic raspberry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dGJd1GshcsaMiNHzw0oQRLHhXrghun3dw_eyLQsYxy3t7YUOxgWsaWQo_oiSyGL8Dz0DZYs5FCVY3J3kw2PNnT2mEF205CWVvf1Fze52yC3yCOKE4NZIUuM0MlBBvdKAxbA32oFkYuST/s320/tootoo1657.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dGJd1GshcsaMiNHzw0oQRLHhXrghun3dw_eyLQsYxy3t7YUOxgWsaWQo_oiSyGL8Dz0DZYs5FCVY3J3kw2PNnT2mEF205CWVvf1Fze52yC3yCOKE4NZIUuM0MlBBvdKAxbA32oFkYuST/s800/tootoo1657.jpg", "comment_count": 0 }, { "title": "angel maid", "url": "https://cocktailvirgin.blogspot.com/2016/04/angel-maid.html", "published": "2016-04-10T08:00:00.000-04:00", "updated": "2017-07-03T19:19:40.307-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Daren Swisher", "source": "Brass Union", "year": null }, "categories": [ "#other", "lime juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "3/4 oz Lime Juice", "1/2 oz Cucumber Shrub", "1/2 oz Simple Syrup" ], "instructions": "Build in a rocks glass, top with crushed ice, garnish with cucumber slices, and add straws. Muddle the cucumber slices and mint leaves with simple syrup in a shaker tin. Add rest of the ingredients and ice, shake, and strain into a rocks glass. Garnish with a cucumber slice and a mint sprig.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n3/4 oz Lime Juice\n1/2 oz Cucumber Shrub\n1/2 oz Simple Syrup\nBuild in a rocks glass, top with crushed ice, garnish with cucumber slices, and add straws.\nTwo Mondays ago, I ventured over to Brass Union which was hosting along with Angel's Envy Bourbon a benefit for bartender Vannaluck Hongthong's son Rafe. Various pairs of bartenders from across town manned the bar for an hour shift throughout the night. The drink I had was Daren Swisher's Angel Maid (or perhaps Angel Made?) that he based off Sam Ross' Kentucky Maid:\nKentucky Maid\n• 2 oz Bourbon\n• 1 oz Lime Juice\n• 3/4 oz Simple Syrup\n• 3 slice Cucumber\n• 6 leaf Mint\nMuddle the cucumber slices and mint leaves with simple syrup in a shaker tin. Add rest of the ingredients and ice, shake, and strain into a rocks glass. Garnish with a cucumber slice and a mint sprig.\nDaren in thinking about batching out this drink decided to make a cucumber shrub instead of muddling cucumbers which would slow the number of drinks he could produce down. To adapt to the addition of shrub's vinegar, he took some of the citrus' acid out. Once served, the Angel Maid presented a cucumber aroma that led into a lime, malt, and vegetal sip. Finally, Bourbon and tart cucumber rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkgUl-FaKthJVwF5CwSe8P36dZT5KPb1atbsrkWxb3R5RlavXZle4AL9qBPXj29wF2okkUPv-GxYAz_H-pXXyhyphenhyphenUXZ6AyqYk2K3HO52HEku5JzlIxjdhx7obGvHmzXTz4cZO2TwsEuo1v/s320/angelmade.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkgUl-FaKthJVwF5CwSe8P36dZT5KPb1atbsrkWxb3R5RlavXZle4AL9qBPXj29wF2okkUPv-GxYAz_H-pXXyhyphenhyphenUXZ6AyqYk2K3HO52HEku5JzlIxjdhx7obGvHmzXTz4cZO2TwsEuo1v/s800/angelmade.jpg", "comment_count": 0 }, { "title": "charley's royal reserve cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/04/charleys-royal-reserve-cocktail.html", "published": "2016-04-11T08:00:00.000-04:00", "updated": "2017-07-03T19:19:04.631-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Crosby Gaige's Cocktail Guide & Ladies' Companion", "year": 1941 }, "categories": [ "falernum", "lime juice", "maraschino", "rum" ], "ingredients": [ "1/2 jigger Charley's Royal Reserve Jamaican Rum (1 oz Coruba)", "1/2 jigger Lightbourn's Barbados Rum (1 oz Tommy Bahama Gold)" ], "instructions": "Shake with ice and strain into a cocktail glass. I floated a lime slice for garnish.", "body_text": "1/2 jigger Charley's Royal Reserve Jamaican Rum (1 oz Coruba)\n1/2 jigger Lightbourn's Barbados Rum (1 oz Tommy Bahama Gold)\nJuice of 1 Lime (1/2 oz)\n1 dash Falernum (1/2 oz Velvet)\n1 dash Maraschino (1/4 oz Luxardo)\nShake with ice and strain into a cocktail glass. I floated a lime slice for garnish.\nTwo Tuesdays ago, I turned to Crosby Gaige's 1941\nCocktail Guide & Ladies' Companion\nfor the evening's libation. In the rum section was the Charley's Royal Reserve Cocktail named after a Jamaican rum brand that was founded in 1892 according to the\nPeter's Rum Labels\n. Edwin Charley was not a fan of the overly flavorful Jamaican rums and decided to create a lighter blend, and through the years after his death, the rum brand changed hands with various degrees of success with its current resting place in the Wray & Nephew portfolio. In addition, the Royal Reserve was listed in the Don the Beachcomber's rum cellar around the time of the cocktail book's publication as a 15 year rum. The Lightbourn Rum label was a bit less well known with the New York Public Library putting it on two Manhattan menus in 1940 and 1953 respectively which coincides well with the cocktail book publication.\nWhen I read the recipe, it reminded me of the\nRoyal Bermuda Yacht Club\nwith Maraschino in place of the orange liqueur, so I adapted the recipe in that fashion. Once mixed, the Charley's Royal Reserve Cocktail offered dark funky rum aromas that mixed well with those of the nutty Maraschino liqueur. Next, lime and caramel notes on the sip transitioned into funky rum, Maraschino, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaK6bjch7FMYTASX588uRTceK5FD-2yTR_m_u4EcVYba2Co85tQduAztoBWjmo6h049ZF9Xc4DX9R6mbidSxnjHGckQhmH2QOj5H0ZdcolWGw6b88d8n305RqlPFtHYfVc84ddoLk3ENaj/s320/royalreserve1659.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaK6bjch7FMYTASX588uRTceK5FD-2yTR_m_u4EcVYba2Co85tQduAztoBWjmo6h049ZF9Xc4DX9R6mbidSxnjHGckQhmH2QOj5H0ZdcolWGw6b88d8n305RqlPFtHYfVc84ddoLk3ENaj/s800/royalreserve1659.jpg", "comment_count": 3 }, { "title": "montana", "url": "https://cocktailvirgin.blogspot.com/2016/04/montana.html", "published": "2016-04-12T08:00:00.000-04:00", "updated": "2017-07-03T19:18:19.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing in Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "apricot liqueur", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Peoria Rye (1 1/2 oz Old Overholt)", "1/4 Dry Vermouth (1 oz Noilly Prat)", "1 dash Apricot Brandy (1/4 oz Rothman & Winter)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Peoria Rye (1 1/2 oz Old Overholt)\n1/4 Dry Vermouth (1 oz Noilly Prat)\n1 dash Apricot Brandy (1/4 oz Rothman & Winter)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I spotted what appeared to be a\nBrooklyn\nvariation in\nPioneers of Mixing in Elite Bars: 1903-1933\nthat caught my attention. At first, it was not the apricot brandy for Maraschino liqueur swap that intrigued me as much as the drink name, the Montana. The best known\nMontana\nis the brandy, dry vermouth, port trio that I have also had as a\nrye variation\n(swap the apricot and Picon here for the port for essentially the same drink). I could trace that variation as far back as Jacques Straub's 1914 book\nDrinks\nthat has a gussied up version with anisette and bitters, and there were other Montanas in the literature around that time including a sloe gin version in Harry Johnson's 1882\nNew and Improved Bartender's Manual\nthat was like Straub's but with sloe gin instead of brandy and port. Finally, the better known trio of brandy dry vermouth, and port that trimmed the anisette and bitters appeared in the 1935\nThe Old Waldorf-Astoria Bar Book\n. Soon, I was curious as to how the Brooklyn structure could be tinkered with by switching things other than the Amer Picon to another liqueur like in the\nBensonhurst\n.\nThis Montana began with a rye aroma with a slight fruitiness to it. Next, malt and dry wine on the sip gave way to rye and bitter orange-apricot on the swallow with a lingering apricot finish. Overall, not as magical as a Brooklyn but quite enjoyable as its own Manhattan riff.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSnx_ykx5GXopTfW40EF00Zg0uPWN0WgVY7k0Ojl1cmLY01LnxgJLGgZQpCVReuXD2zXBeSa-NRDXxLiNvFFkhx8zY1V3CQ03Sd9sIwO5suWTYp4YID46PnsQbjVwrq5-QtC_jMOUUf0p/s320/montana1661.jp" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSnx_ykx5GXopTfW40EF00Zg0uPWN0WgVY7k0Ojl1cmLY01LnxgJLGgZQpCVReuXD2zXBeSa-NRDXxLiNvFFkhx8zY1V3CQ03Sd9sIwO5suWTYp4YID46PnsQbjVwrq5-QtC_jMOUUf0p/s800/montana1661.jp", "comment_count": 0 }, { "title": ":: tips for cocktail competitions ::", "url": "https://cocktailvirgin.blogspot.com/2016/04/tips-for-cocktail-competitions.html", "published": "2016-04-12T13:57:00.000-04:00", "updated": "2019-07-14T13:00:44.309-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "Last night, I had the honor to judge the Bridge & Tunnel Cocktail Competition for the second year in a row. The two judges and I made notes as the night progressed on what could be done to improve performances, and I combined that with my experiences judging, competing, and spectating. Neither judging nor competing is an easy task, but they are great tools to improve yourself as a bartender and mentor.\nFirst, view the judges as your bar guests -- your only guests. You do not have to worry about whether seat 4 got their food, if new guests entered the bar that you need to greet, etc. Make them feel comfortable with you in front of them. And do not worry about what they want for you have already chosen the drink(s) that you are preparing for them that you believe will be exactly what they want. Do introduce yourself even if it the information is written on the score sheets and welcome them to your albeit temporary bar even if they were there first. Reclaim the space and greet them.\nA lot of the next advice will be about perception of how the drink will taste before the drink hits the judges’ mouths. A drink prepared with grace and elegance will be a better experience than the same drink prepared in an awkward way. This includes technique, preparedness, confidence, and knowledge about the ingredients. Also, look like you enjoy bartending and being there. It is usually not just about the ounces and dashes otherwise it would be a web- or email-based competition.\nCome to the bar or stage prepared. Have everything on the tray that you need. Before the event, make sure what will be available to you. Do you need to bring all or just some of the ingredients? What tools and glassware will be there, and do consider bringing your own. Think of it as an off-site event that you need to cater. If it is a new bar location, ask questions to the bar manager where cubed and crushed ice are, where glasses you might need are kept (and if there is a chilled stash), etc. Make set up time as quick as possible and looking as organized as possible. Unscrew and uncork; perhaps have speed pourers already in the bottles. Lay everything out on an attractive towel, mat, or tray. If there are not chilled glasses, fill them with ice and water. Even if they are not perfectly chilled by go time, the intent will be noted.\nKeep things tidy. Spills and drops happen. Bring a neat hand towel or two to clean up the station when setting up (many contestants abandon the station after their round and can leave a bit of a mess) and have it handy to clean up drips on jiggers, shaker tins, and bar tops. Pride of workspace and attention to detail help to prepare the judges to think that the same level of detail will go into the drink balance and will believe that it will taste better. Indeed, hygiene is crucial to food service. Also, if you consider muddling, think about where you will put your dirty muddler. If you use a tasting straw, think about where you will put it (and not throw it on the ground).\nHave a story to connect to the judges in advance. Why you like the sponsored ingredient but also why each ingredient complements that sponsor and/or why you relate to it. Show the bottles to bring the judges into the process, otherwise it is just a blur of mechanics to get the drink in the glass. Also figure out who your judges are. If that is known in advance, you can cater to their preferences and their hatreds. If last minute, figure out whether they are a brand suit, bartender, journalist, or chef.\nTalk while you work. Not always the easiest thing to do, but it will make that often 5 minute window seem like a pleasant wait for the judges before tasting the drink and not just a delay of them getting up to visit the bathroom they so desperately need to use.\nObviously plan out a drink that features the sponsor in a good light by making the ingredient prominent and tasty. However, this goes beyond flavor. What about the name and the story? In one rum competition, I was told that I had the best drink by far but the other contestant was more marketable on a national level. Here in Boston, making reference to the Daiquiri Time Out and the political incidents on Martha’s Vineyard is normal, but naming a drink after the gardens off of Martha’s and making a connection was enough to make a dark shadow for a conservative liquor brand (see figure 1: the Mytoi Gardens). Likewise, do not say anything negative even if you think a story about the frustrating people at the your bar is part of why you developed a recipe.\nAlso, when planning out your recipe, re-read the rules several times. Is there a cap to the number of ingredients? Are infusions or house syrups allowed? Are any of your ingredients from the sponsor’s arch rival? Can any of them be swapped for ingredients under the sponsor’s umbrella. What about maximum and minimum amounts of the sponsor, total alcohol, final volume, etc.? Will the winning recipe be promoted at other bars? If so, a house infusion or syrup or an obscure ingredient like Amer Picon might make the judges shy a way.\nAre any of the ingredients you are thinking of using a major allergen or dietary restriction? If you are dead set on orgeat, ask your judges as you are about to prepare your drink if any of them are allergic to nuts. Even if you asked the event promoter in advance, it shows a good deal of sincere hospitality. Similarly, bacon fat-washed might sound tasty unless your judge is a vegetarian or religiously avoidant. Getting the drink into their belly and not pushed aside (or getting them sick or upset) will only help your cause.\nIs there a time cap? It was painful watching the Bacardi competition and seeing contestants talk for a few minutes before setting to work with only a fraction of their 5 minute allotment left. All of the apologies in the world will make you and the judges feel better, but it may end up with your drink disqualified for being incomplete. Or made less perfectly due to the rush.\nTake BarSmarts or read lots of Hess, Degroff, and others. Know when to shake and when to stir. If you are altering from the norm, mention why. Knowing how to stir and shake well will instill confidence. Fine straining is great for shaken drinks. Do bring or borrow attractive tools (even if house tools are available).\nGarnish is always a great touch and should be prepped in advance with all of the cuts made and stuck on a pick already (if you are using one). The less handling of the items in front of the judges that you do, the better. The bartender is part of the drink, but less of the bartender's physicality should enter into the equation.\nPractice what you will say and what you will do. From set up to clean up. A confident bartender makes it seem like it is not their first rodeo even if it is their first competition or first time behind that work space.\nRemember, it is a combination of recipe, performance, and emotional connection in many cases. Frequently, the best recipe will not win. All too often, I will get emailed recipes from a PR agency and I will not want to make the winning drink. In fact, if I do make a drink from that collection, it was from someone who did not even place. I am usually surprised when I make the winning drink at home from the collection of recipes.\nFinally, network. Sure, the judges are important for reasons that I do not need to mention, but the other contestants can become friends for life. Be pleasant to them. Help them. Speak highly of them. Negativity will reflect badly on you more than them sometimes. And positive energy will often be returned throughout the night and onward. Definitely go visit their bars in the next few weeks. Friend them on Facebook. You all shared something special and powerful together so make good mileage of that bond.\nDo thank the judges afterwards. Be open to what they have to say. Feel free to ask them questions but do not make them feel awkward. Were there 20 contestants and 20 drinks? They might not remember the details without looking at their notes. Ask for general advice to improve your game which might include things that the judges saw but you did not necessarily do wrong.\nKeep on trying. Many of the most winningest bartenders here in Boston went through a lot of losses before they worked out what would win. And then it seemed like they could not be defeated.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6iGHdcuUvXeGj8sNzcF5PhzirSxH85THGBSHbECM-_be5_6JUZG-XiRFmx125Js_B2JfNAhGfxfH30i0dJXvh1pcPamDfRy4IH5aOa5n8x5UQia2IaMhy3qh8hhgvqpRRPnJi4d0BXnK/s320/patrick_bridgetunnel.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6iGHdcuUvXeGj8sNzcF5PhzirSxH85THGBSHbECM-_be5_6JUZG-XiRFmx125Js_B2JfNAhGfxfH30i0dJXvh1pcPamDfRy4IH5aOa5n8x5UQia2IaMhy3qh8hhgvqpRRPnJi4d0BXnK/s800/patrick_bridgetunnel.jpg", "comment_count": 0 }, { "title": "breakfast of champions", "url": "https://cocktailvirgin.blogspot.com/2016/04/breakfast-of-champions.html", "published": "2016-04-13T08:00:00.000-04:00", "updated": "2017-07-03T18:48:05.566-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Matt Baber", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "beer", "bitters (mole)", "egg", "rum", "simple syrup" ], "ingredients": [ "2 oz Cruzan Blackstrap Rum", "2 oz Breckenridge Vanilla Porter", "1/2 oz Demerara Syrup", "2 dash Mole Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a tulip beer glass, and garnish with freshly grated nutmeg.", "body_text": "2 oz Cruzan Blackstrap Rum\n2 oz Breckenridge Vanilla Porter\n1/2 oz Demerara Syrup\n2 dash Mole Bitters\n1 Whole Egg\nShake once without ice and once with ice, strain into a tulip beer glass, and garnish with freshly grated nutmeg.\nTwo Thursdays ago, I found myself in Central Square and in need of a nightcap. Therefore, I ventured over to Craigie on Main and found a seat in front of bartender Rob Ficks. The Breakfast of Champions created by Matt Baber called out to me as it reminded me of the\nRumbustion\nand the\nBlack Cadillac\nFlips as well as the still carbonated\nFive Points Pop-In\nFizz.\nThe Breakfast of Champions shared a nutmeg nose that preceded a creamy, caramel sip. Next, the swallow offered molasses, chocolate, and vanilla flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRtKpOm7M3WQzfNl-WfRMLmtoK97eN1YfbSKvAhJq7Ql9DAIXUDw-KYr6bYrlGfR3beT_dD54irHwdtFqBSNFByKtWnx5YE0LVVRbq2whh8Ha-N3Onb54GGgS36b96-aGY5w7f0JrOn51/s320/breakfast1664.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRtKpOm7M3WQzfNl-WfRMLmtoK97eN1YfbSKvAhJq7Ql9DAIXUDw-KYr6bYrlGfR3beT_dD54irHwdtFqBSNFByKtWnx5YE0LVVRbq2whh8Ha-N3Onb54GGgS36b96-aGY5w7f0JrOn51/s800/breakfast1664.jpg", "comment_count": 0 }, { "title": "e.c. cobbler", "url": "https://cocktailvirgin.blogspot.com/2016/04/ec-cobbler.html", "published": "2016-04-14T08:00:00.000-04:00", "updated": "2017-07-03T18:47:19.729-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "averna", "lemon juice", "madeira", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Blandy's 5 year Sercial Madeira", "1/2 oz Averna", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with crushed ice, garnish with a lemon twist and grated nutmeg, and add a straw.", "body_text": "1 1/2 oz Blandy's 5 year Sercial Madeira\n1/2 oz Averna\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass. Fill with crushed ice, garnish with a lemon twist and grated nutmeg, and add a straw.\nIn turning over the menu at Loyal Nine for Spring, I wanted to change the stirred low proof offering to a second one with citrus. Since there has been an upswing of tickets for sherry and madeira Cobblers over the last few months thanks to one server's love of them, I decided to put a Cobbler on the menu. I, of course, opted for madeira since it along with rum and brandy are the trio of spirits popular during the Colonial era that our restaurant focuses on and despite the sherry Cobbler being the delicious default for the style. After hacking through some combinations, herbal Averna, spiced cinnamon syrup, and crisp lemon juice rounded out the dry madeira with perhaps some direction from my\nI Can't Dance\nlast summer. For a name, I searched for shoe cobblers and producers in the restaurant's neighborhood but could only find information about the old Sears shoe factory between there and Central Square. The Cambridge Cobbler was sort of decided on -- until it appeared on the menu as the E.C. Cobbler for East Cambridge and the\ngang sign\nI like to flash with my hands when describing the Loyal Nine neighborhood.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwN7veUrqTJUw7njRgQhE729zIxqulsLc3Htt_Mnlx17iGa7Jdr96FCVnmKJ5ratI2QENBgdq0JcKkpHbXvBEcU22ztVr-oh1GmeI9hQm_jtZGt8-6ZnbzcKDx6HwljHd0LOSwEekLDgI/s320/eccobbler1666.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwN7veUrqTJUw7njRgQhE729zIxqulsLc3Htt_Mnlx17iGa7Jdr96FCVnmKJ5ratI2QENBgdq0JcKkpHbXvBEcU22ztVr-oh1GmeI9hQm_jtZGt8-6ZnbzcKDx6HwljHd0LOSwEekLDgI/s800/eccobbler1666.jpg", "comment_count": 0 }, { "title": "martinique swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/04/martinique-swizzle.html", "published": "2016-04-15T08:00:00.000-04:00", "updated": "2017-07-03T18:46:44.013-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": null, "source": "Trader Vic's 1946 Book of Food & Drink", "year": 1946 }, "categories": [ "bitters (Angostura)", "herbsainte", "lemon juice", "rum", "sugar" ], "ingredients": [ "2 oz Martinique Rum (Depaz Blue Cane)", "1/2 oz Lemon Juice", "1 tsp Sugar (1/2 oz Simple Syrup)", "1 dash Pernod or Herbsaint (1 slight bsp Herbsaint)", "2 dash Angostura Bitters" ], "instructions": "Build in a 14 oz glass, fill with shaved ice (crushed ice), and swizzle to mix and chill.", "body_text": "2 oz Martinique Rum (Depaz Blue Cane)\n1/2 oz Lemon Juice\n1 tsp Sugar (1/2 oz Simple Syrup)\n1 dash Pernod or Herbsaint (1 slight bsp Herbsaint)\n2 dash Angostura Bitters\nBuild in a 14 oz glass, fill with shaved ice (crushed ice), and swizzle to mix and chill.\nLast Friday, I began my tribute to the Swizzle in honor of the\nMixology Monday\nthat I am hosting. I am doing the next 4 posts out of temporal order to get them out there before the event's end date of the 18th. For a start point, I turned to Trader Vic's 1946\nBook of Food & Drink\nwhere I spotted the Martinique Swizzle. This recipe did not veer too far from the classic spirits, citrus, sugar, and sometimes bitters format, but it included an absinthe substitute as well and opted for a grassy rum.\nThe Martinique Swizzle proffered a grassy and anise aroma that came across as an almost minty note. Next, lemon on the sip led into a grassy rum that blended elegantly into the herbal Herbsaint and bitters elements on the swallow. Again, that minty note from the aroma was replicated on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnraAqD2a1Fu1nJSWSuwsogtdVmlXYOML-XCbOPBA0E3QOvq6vDSWoKnHx_B53-k1_8jZMQ6rxi2JBa3HKhZeJm0Z7FB6qindb4sS6S4IbJN-RPHBwfRIXoJlaqEuh07caIG6KUEpnY2UL/s320/martiniqueswiz1686.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnraAqD2a1Fu1nJSWSuwsogtdVmlXYOML-XCbOPBA0E3QOvq6vDSWoKnHx_B53-k1_8jZMQ6rxi2JBa3HKhZeJm0Z7FB6qindb4sS6S4IbJN-RPHBwfRIXoJlaqEuh07caIG6KUEpnY2UL/s800/martiniqueswiz1686.jpg", "comment_count": 0 }, { "title": "pinwheel swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/04/pinwheel-swizzle.html", "published": "2016-04-16T08:00:00.000-04:00", "updated": "2017-07-03T18:46:02.518-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Dan Braganca", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (other)", "campari", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 1/2 oz Blackwell Jamaican Rum", "3/4 oz Orgeat", "3/4 oz Lime Juice", "1/2 oz Campari", "2 dash Fee's Peach Bitters" ], "instructions": "Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a rosemary sprig (omitted) and a pinwheel.", "body_text": "1 1/2 oz Blackwell Jamaican Rum\n3/4 oz Orgeat\n3/4 oz Lime Juice\n1/2 oz Campari\n2 dash Fee's Peach Bitters\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a rosemary sprig (omitted) and a pinwheel.\nAfter I closed up the bar last Sunday, I ventured over to Backbar for last call to continue my Swizzle study. One of the previous drinks of the day was bartender Dan Braganca's Pinwheel Swizzle that had the perfect combination of orgeat and Campari akin to the\nBitter Maitai\n,\nChestnut Cup\n, and other drinks. Dan explained that he could make the drink, but due to the kitchen being closed for remodeling, he had to omit the rosemary sprig that was half of the garnish game.\nThe Pinwheel Swizzle began with a nutty orange nose from the orgeat-Campari pairing. Next, lime and orange on the sip transitioned into dark rum and an interaction of nutty almond and Campari that softened the amaro's bitter blow on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1eVUxwyY5VaYmjkH4hlRqgWmtTnpiUU-bWDaGTCmphXKaQUbUcZWxoi8Fw_rDbNe8vubGEHeaBQ680GPpohT_bSE04Ro2pWCgE2xFs187h6s33P63Z3UzU0TiEG3eCYlSALIev8ioZIG/s320/pinwheel1693.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1eVUxwyY5VaYmjkH4hlRqgWmtTnpiUU-bWDaGTCmphXKaQUbUcZWxoi8Fw_rDbNe8vubGEHeaBQ680GPpohT_bSE04Ro2pWCgE2xFs187h6s33P63Z3UzU0TiEG3eCYlSALIev8ioZIG/s800/pinwheel1693.jpg", "comment_count": 0 }, { "title": "puerto rican rum swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/04/puerto-rican-rum-swizzle.html", "published": "2016-04-17T08:00:00.000-04:00", "updated": "2017-07-03T18:45:14.325-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "lime juice", "rum", "sugar", "vermouth (dry)" ], "ingredients": [ "1 oz Puerto Rican Rum (Don Q Cristal)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Lime Juice", "1/2 tsp Sugar (1/2 oz Simple Syrup)" ], "instructions": "Build in a 10 oz glass and fill with crushed ice. Add several squirts of seltzer (omitted) and swizzle to mix and chill. I added a spent half lime shell that contained ~1/4 oz Don Q 151 Proof Rum which was ignited. Build in a tall glass, fill with crushed ice, and swizzle to mix and chill.", "body_text": "1 oz Puerto Rican Rum (Don Q Cristal)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Lime Juice\n1/2 tsp Sugar (1/2 oz Simple Syrup)\nBuild in a 10 oz glass and fill with crushed ice. Add several squirts of seltzer (omitted) and swizzle to mix and chill. I added a spent half lime shell that contained ~1/4 oz Don Q 151 Proof Rum which was ignited.\nIn continuing with Swizzle Week last Monday, I reached for another Trader Vic book, namely the 1947\nBartender's Guide\nand spotted a pair of Puerto Rican Swizzles. While the one listed below, the Puerto Rico Swizzle, seemed like most of the other basic swizzles, the Puerto Rican Rum Swizzle had a degree of soft herbal elegance by lessening the spirit load by including French vermouth and removing bitters from the equation.\nPuerto Rico Swizzle\n• 3 oz Puerto Rican Rum\n• Juice of 1 Lime\n• 1 tsp Sugar\n• 3 dash Angostura Bitters\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill.\nThe Puerto Rican Rum Swizzle had a lime aroma with a hint of wine from the vermouth. Those lime and white grape elements continued on into the sip, and the swallow ended with rum and herbal notes with a lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypvJT4WhyWswawPtuM_h08Ho5BlQ_Rhg0Pr4MkczbeTWGWiEK-BSjG_Eu51nxeAeboosJ2qZEEFxCBawCuQZa1lgnvI0dje39wAJLVfPbkv3YV9PwiJ7cg44IFrp2AZTv8wpGY4Nr_X-y/s320/puertoricanrumswiz1696.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypvJT4WhyWswawPtuM_h08Ho5BlQ_Rhg0Pr4MkczbeTWGWiEK-BSjG_Eu51nxeAeboosJ2qZEEFxCBawCuQZa1lgnvI0dje39wAJLVfPbkv3YV9PwiJ7cg44IFrp2AZTv8wpGY4Nr_X-y/s800/puertoricanrumswiz1696.jpg", "comment_count": 0 }, { "title": "sinking ship swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/04/sinking-ship-swizzle.html", "published": "2016-04-18T08:00:00.000-04:00", "updated": "2017-07-03T18:44:29.750-04:00", "author": "frederic", "post_type": "event", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#loyalnine", "*mixology monday", "*original", "absinthe", "bitters (Peychaud's)", "cointreau", "falernum", "lillet", "lime juice", "rum (white)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CVIII) was picked by myself, Frederic Yarm of the\nCocktailVirgin\nblog. The theme I chose was \"Swizzles,\" and I elaborated on the concept with my description of, \"So what is a Swizzle? And what is a swizzle stick? The literary references to Swizzles seem to begin around the mid-18th century with the written definition growing in the early parts of the 20th century. Swizzles began as a Caribbean style of mixing drinks perhaps stemming in Barbados -- mostly cold although there are certainly hot swizzles out there. Unlike say the Martini which is chilled in a mixing glass by gently stirring cubed ice with a spoon and straining into a cocktail glass, most cold Swizzles are built in the glass, topped with crushed ice, and agitated with a rapidly spinning natural swizzle stick (or facsimile) to mix and chill... The Swizzle has had a resurgence starting around 2008 or 2009 as various cocktail supply stores have procured Caribbean sources for these Bois Lélé mixing instruments... Plenty of recipes for these drinks reside in mid-century Trader Vic books and other Tiki-leaning tomes; moreover, modern drinks books have begun to embrace the style as well including the Death & Co. Cocktail Book where their house Swizzle formula was exposed to me a few years before via the\nCompany Swizzle\n.\"\nI thought about the three Swizzles that I had made earlier in the week, and I decided that the softness of including an aromatized wine of the\nPuerto Rican Rum Swizzle\n(and seen in the Death & Co. Swizzle formula) was something that I wanted to incorporate and that the garnish elegance of the\nPinwheel Swizzle\nwas something that I wanted to include (as opposed to the starkness of the Martinique Swizzle that began this series). I did like the combination of rhum agricole and absinthe in the\nMartinique Swizzle\nthough, but how to combine these concepts? One idea that popped into my head was to take the Corpse Reviver #2 and convert it into a r(h)um one akin to the\nPalliative Potion for Pomona\n. With the change to rhum agricole as the spirit, I also swapped the lemon for lime, and instead of equal parts, I changed it closer to the one I used in the\nCorpse Reviver Fizz\nthat best fits the Death & Co. ratios. I then added falernum to round out the Swizzle and make it more tropical in feel; the addition of falernum to orange liqueur brought the combination close to the\nRoyal Bermuda Yacht Club\nas well. And finally, to add some garnish panache, I modified the boat I used in the\nViking Fog Cutter\nby trimming a lemon wedge and similarly making sails. Since the boat would be sitting on the crushed ice, it did not need to be as water tight as the previous boats were. And to add a surface effect (perhaps a sea of floating blood?), I dashed Peychaud's Bitters on top akin to the Angostura Bitters utilized in my\nDon't Fight It\nSwizzle over the summer. When I let one of the Loyal Nine owners try the drink, he noted that he loved how the ship sank in the glass as the liquid level dropped; thus, the Sinking Ship Swizzle name was determined.\nSinking Ship Swizzle\n• 1 oz JM Rhum Agricole Blanc\n• 1 oz Lillet Blanc\n• 1/2 oz Creole Shrubb Orange Liqueur\n• 1/2 oz Velvet Falernum\n• 1/2 oz Lime Juice\n• 1 dash (~12 drops) St. George Absinthe\nBuild in a Collins glass, and fill with crushed ice. Swizzle to mix and chill, and garnish with 3-4 dashes Peychaud's Bitters and a floated pirate ship made out of citrus peels.\nInitially, I utilized the 3/4 oz of lime juice to match the Death & Co. model but this proved too dry with the agricole-style rum, and the amount was dropped to a 1/2 oz. I also repeated the drink for a guest who asked what I had been enjoying lately but otherwise wanted the\nDose\n; therefore, I made him a mezcal variation of this same drink.\nSo for the 8th time, I get to that awkward point and try to thank the host for running the monthly shindig and I realize that I cannot really thank myself. So all of my gratitude this month goes to the participants of Mixology Monday who swizzle, shake, and stir their way into making the event into a success and for the readership who keeps the energy level high (and frequently finds themself participating one day down the line). And hopefully, the questions of why anyone would want to Swizzle a drink instead of shaking it and topping with crushed ice have been answered, for this glorious technique is one part history and one part fun showmanship. Moreover, it can promote rethinking classic drinks like how the Negroni was transformed into the\nRed Duster Swizzle\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAYz8COn8O9s5qzFM_prlpVUR9n3yK9HwdNNxwSkOLHNJeuLq_1iFF86_UKj294TgdUW9YFFH0OQNmsh-n-cChYxEhE5WffeI6sEwAlwOzMjAIlBpw06pNC79hAc6fPSsEUIAtm_TOOSk/s320/Mxmo_swizzle.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4k_0flnlTiapMpyeFqwLXei2MaMpv1sPXqbc0LLHWwgheZ2QO8_rGQVuhRgev0nQ-s4BAsSG4wIzIav5nPdRl06cspM8PwxgW8gGcottEOuYFVdttX6_wG1RUL25tw0D98v5I6sqBbXh/s320/sinkingshipswiz1701.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAYz8COn8O9s5qzFM_prlpVUR9n3yK9HwdNNxwSkOLHNJeuLq_1iFF86_UKj294TgdUW9YFFH0OQNmsh-n-cChYxEhE5WffeI6sEwAlwOzMjAIlBpw06pNC79hAc6fPSsEUIAtm_TOOSk/s800/Mxmo_swizzle.jpg", "comment_count": 0 }, { "title": "bizzy izzy (highball)", "url": "https://cocktailvirgin.blogspot.com/2016/04/bizzy-izzy-highball.html", "published": "2016-04-19T08:00:00.000-04:00", "updated": "2017-07-03T18:42:16.740-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Tom Bullock", "source": "The Ideal Bartender", "year": 1917 }, "categories": [ "lemon juice", "pineapple syrup", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1/2 jigger Rye or Bourbon (1 1/4 oz Old Granddad Bonded)", "1/2 jigger Sherry (1 oz Lustau Amontillado)", "2 tsp Pineapple Syrup (3/4 oz)", "2 dash Lemon Juice (1/2 oz)" ], "instructions": null, "body_text": "1/2 jigger Rye or Bourbon (1 1/4 oz Old Granddad Bonded)\n1/2 jigger Sherry (1 oz Lustau Amontillado)\n2 tsp Pineapple Syrup (3/4 oz)\n2 dash Lemon Juice (1/2 oz)\nDrop 1 piece of ice into a Highball glass (shake with ice and strain into a cocktail glass).\nA few Fridays ago, I turned to Tom Bullock's 1917\nThe Ideal Bartender\nto a whiskey-sherry drink recipe that I had previously passed over. The sticking point was that the Bizzy Izzy Highball was not a Highball since it had no carbonation by was more of a tall Sour, Daisy, or Cooler. To get away from that, I scrapped the glassware presentation especially since one ice cube (unless it was a large one) would barely fill the glass especially given the volumes and I went with serving it up. Otherwise, the drink seemed like it could do no wrong and appeared like something that you might see on the menu sometime in the last 5 years in a craft cocktail bar.\nOnce prepared, the Bizzy Izzy gave forth a nutty grape nose. Next, lemon, malt, and hints of tropical fruit on the sip fell aside to Bourbon, nutty sherry, and pineapple flavors on the swallow. I later discovered that I had made the pineapple juice version, the somewhat similarly named\nDizzy\n, from the 1940\nThe How and When\n, and here in the Bizzy Izzy, the less juicy nature definitely showcased the whiskey and sherry better.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUF7THVQAulgt0lmS2iBGYuSCgvi36SS5tGJglpnEZaFm8vbYIz8WeUDKTgAMZ9g92cz1NmpVTH6MoiSsrHgjmIgtPck7VvZokNtJ9pTU9ZNghDn3pZriZg1u3ssMKeZxghSYiQslURlS/s320/bizzyizzy1668.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUF7THVQAulgt0lmS2iBGYuSCgvi36SS5tGJglpnEZaFm8vbYIz8WeUDKTgAMZ9g92cz1NmpVTH6MoiSsrHgjmIgtPck7VvZokNtJ9pTU9ZNghDn3pZriZg1u3ssMKeZxghSYiQslURlS/s800/bizzyizzy1668.jpg", "comment_count": 1 }, { "title": "to hell with spain", "url": "https://cocktailvirgin.blogspot.com/2016/04/to-hell-with-spain.html", "published": "2016-04-20T08:00:00.000-04:00", "updated": "2017-07-03T18:41:35.072-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ira Koplowitz and Nicholas Kosevich", "source": "Food & Wine: Cocktails 2013", "year": 2013 }, "categories": [ "cherry brandy", "cynar", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Cynar", "3/4 oz Bonded Rye Whiskey (Rittenhouse)", "1/4 oz Cherry Heering", "1/4 oz Lemon Juice", "1 dash Cherry-Vanilla Bitters (Omit)" ], "instructions": "Stir with ice and strain into a coupe glass rinsed with absinthe (Butterfly).", "body_text": "1 1/2 oz Cynar\n3/4 oz Bonded Rye Whiskey (Rittenhouse)\n1/4 oz Cherry Heering\n1/4 oz Lemon Juice\n1 dash Cherry-Vanilla Bitters (Omit)\nStir with ice and strain into a coupe glass rinsed with absinthe (Butterfly).\nTwo Saturdays ago, I turned to the\nFood & Wine: Cocktails 2013\nbook's aperitif section called To Hell With Spain. The Bitter Cube Bitters' Ira Koplowitz and Nicholas Kosevich created this riff of the\nRemember the Maine\nand named it after the second half of the 1890s call to arms of \"Remember the Maine, and To Hell with Spain!\" that led into the Spanish-American War. The To Hell With Spain's Cherry Heering-Cynar combination worked rather well with whiskey in the\nNot the First Cyn\nand\nBlack Lodge\n, so I was game to try this twist on the classic.\nThe To Hell With Spain gave forth a licorice and anise aroma that preceded the caramel, lemon-cherry, and malt sip. Next, the drink finished off with rye, herbal funk, and cherry flavors with a light absinthe note on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjO_869RLDM523yibdHU0xasMyop28cEuBQA5FgxVgNd80CY7HWCFJKmKZFPjVV2DZJtfwVA_tE69YVXdOODbS_msui6JK-NDA0Hx0-PpJhVk2DDfuTqWXvcuNTjtG7UuUX3u3uC1TzVn3/s320/tohell1671.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjO_869RLDM523yibdHU0xasMyop28cEuBQA5FgxVgNd80CY7HWCFJKmKZFPjVV2DZJtfwVA_tE69YVXdOODbS_msui6JK-NDA0Hx0-PpJhVk2DDfuTqWXvcuNTjtG7UuUX3u3uC1TzVn3/s800/tohell1671.jpg", "comment_count": 0 }, { "title": "jacksonville", "url": "https://cocktailvirgin.blogspot.com/2016/04/jacksonville.html", "published": "2016-04-21T08:00:00.000-04:00", "updated": "2017-07-03T18:41:01.356-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "gin", "grapefruit juice", "orgeat", "raspberry syrup" ], "ingredients": [ "2/3 Dry Gin (1 1/2 oz Beefeater)", "1/2 Grapefruit Juice (3/4 oz Ruby)", "2 dash Orgeat (1/2 oz)", "1 dash Raspberry Syrup (1/4 oz Royal Rose)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a grapefruit twist.", "body_text": "2/3 Dry Gin (1 1/2 oz Beefeater)\n1/2 Grapefruit Juice (3/4 oz Ruby)\n2 dash Orgeat (1/2 oz)\n1 dash Raspberry Syrup (1/4 oz Royal Rose)\nShake with ice and strain into a cocktail glass. I added a grapefruit twist.\nTwo Sundays ago, I flipped through\nPioneers of Mixing at Elite Bars: 1903-1933\nfor the night's libation. When I happened upon the Jacksonville, it reminded me of an orgeat-containing\nOrlando\nwith less reliance on raspberry syrup (and no orange bitters). Still, the combination of grapefruit and raspberry was alluring as it was in the\nBlinker Cocktail\n. Once mixed, the Jacksonville provided grapefruit aromas with hints of raspberry. The grapefruit continued on into the sip where it mingled with berry notes, and the swallow combined the gin with nutty orgeat and the syrup's raspberry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HL3U74wCSMnPwDTiBRrOajq4w_SXVQ7MJtw6e8UwtT3SlbEHdGMdk2ByNOgQf7_o0mImdEVCTsY9LVFiDQhyphenhyphendJzqJBLjOIsJhTgVg3XLG1ARCD2ooQ0QhcbBaG6Z1VNaYXym9BkIb836/s320/jacksonville1672.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HL3U74wCSMnPwDTiBRrOajq4w_SXVQ7MJtw6e8UwtT3SlbEHdGMdk2ByNOgQf7_o0mImdEVCTsY9LVFiDQhyphenhyphendJzqJBLjOIsJhTgVg3XLG1ARCD2ooQ0QhcbBaG6Z1VNaYXym9BkIb836/s800/jacksonville1672.jpg", "comment_count": 0 }, { "title": ":: mxmo swizzles wrap up ::", "url": "https://cocktailvirgin.blogspot.com/2016/04/mxmo-swizzles-wrap-up.html", "published": "2016-04-21T16:03:00.003-04:00", "updated": "2017-07-03T18:39:15.861-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "For\nMixology Monday\n#108, I decided to enact an idea I had during the Fall last year, namely Swizzles. During the warmer months, I was able to host Yacht Rock Sundays that featured more easy to drink libations that perhaps took a bit more time to assemble than I would want for a regular menu item that could be ordered anytime including during the Friday and Saturday cocktail frenzy. One of those styles was the Swizzle which is one of my restaurant owner's favorite drink styles, and he encouraged me to put more on the menu (or make him ones for his shift drinks as a way to tinker). However, as Yacht Rock Sundays were dry docked for the season in October and brunch was being implemented on Sunday mornings, I began to miss Swizzles and wanted them back in my life. And the one that I made for this event was crafted for and served to that owner just like the warmer months last year. Please read the\nannouncement post\nfor this event to learn more about Swizzles in general and my thoughts on them, but without further ado, here are the participants for this MxMo:\n• Pete from Meticulous Mixing whipped up a batch of rhubarb syrup to greet the Spring and crafted the\nRhubarb Rum Swizzle\n. In the comments, he lamented that he was stuck with the rest of the syrup, so if you go that route, there are a few\noptions\non this blog to make more mileage out of this Swizzle's syrup!\n• BoozeNerd's Christa and Shaun started their Swizzle adventure with the\nDeath & Co. Cocktail Book\nwith Thomas Waugh's\nPark Life Swizzle\nbefore becoming inspired to riff on the Rusty Nail and converting it into a Caribbean style!\n• This event broke the seal on Katie of the Garnish Blog and set her on the path to craft her own Swizzles. For her first one, she got inspired by New England with a local cranberry cordial to make the\nCape Cod Swizzle\nusing the Queen's Park Swizzle as guidance.\n•\nQuantum Leap\nwas the inspiration for Dagreb of Nihil Utopia's\nQ. Bakula Swizzle\nutilizing a three rum blend and some classic Swizzle stylings.\n• GinHound's Andrea looked to New Orleans as guidance to combine the Ojen Frappe concept with floral candies to capture Spring in the\nFlavigny Swizzle\n.\n• Nick of the Booze Barons claims not to be a fan of Swizzles due to their over-dilution, so he packed in the flavor in the\nLiquorice Swizzler\nwith a solid slug of absinthe.\n• I, Frederic of the CocktailVirgin blog, combined the Corpse Reviver #2, the Royal Bermuda Yacht Club, and an arts'n'crafty garnish into the\nSinking Ship Swizzle\n; I also preceded it with 3 other Swizzles to gear my self up to creating one myself.\n• Kafka of Kitchen Shamanism was kind enough to write in English again instead of his native Swedish as he recrafted the Singapore Sling to reduce his issues with the classic into the\nSingapore Express\n. I was so curious about the recipe, that I have already made this one at home!\n• Mr. Muddle himself, Adam, decided to\nDrop It Like It's Hot\nwith a Pimm's and whiskey number.\n• Valerie of the Valcohol blog started with the Queen's Park Swizzle before using it as inspiration for the\nRooftop Swizzle\nwhich adds pineapple and brown sugar to the equation!\n• Doc Elliot's Mixology brought the\nSouthtown and Tepache Swizzles\nto show and tell this month! Those tinker with dry apricot and funky fermented pineapple flavors, respectively.\n• Joel DiPippa of the Southern Ash blog went all Springtime floral with his rum and gin Swizzle, the\nDeGray Swizzle\nby way of violette liqueur and honey.\n• Finally, Alex of Stag & Otter expanded his horizons with this theme and took his state's Brandy Old Fashioned into Swizzle land with the\nWisconsin Old Fashioned\n!\n• This looked rather lonely with a single image (13 would not work as groups of 2, 3, or 4 without having lucky prime #13 as a solo), so here is the\nPinwheel Swizzle\nfrom the talented mixologists at Backbar here in Somerville, MA. So in the end, I did offer up 2 of the 4 Swizzles I did leading up to and for the event.\n• And of course I missed one that was on Instagram because while they tagged me in the post, I did not pick up that it was for this event. So without further ado, here is WSSTIK's\nStrawberry Bourbon Basil Swizzle\n! And smashing things with a big wooden mallet makes things feel better and probably taste better too...\nThank you all for picking up your Bos Lélé or whatever barspoon or doctored up piece of timber that you utilized in its place and giving this classic and showy drink build a go! Please revisit the style especially in high humidity nights when the chilling glass can pick up an epic frost. And thank you all to the Mixology Monday readers who visited this roundup as well as all of the blogs that participated this month.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAYz8COn8O9s5qzFM_prlpVUR9n3yK9HwdNNxwSkOLHNJeuLq_1iFF86_UKj294TgdUW9YFFH0OQNmsh-n-cChYxEhE5WffeI6sEwAlwOzMjAIlBpw06pNC79hAc6fPSsEUIAtm_TOOSk/s320/Mxmo_swizzle.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZqlyd1DDN0RYd1FMS2LnDJQ-O4W3gvw-f0JsuxnChhgX5KQgrL3-6JnQaD-_PUXX46A42Xib-udnbAuB5hzcGfuJYIneC1KDMXbcjROBruPkFLSAs5GG0lvIHfqDNadjZLPFzSFCEZtl/s320/mxmoswizzle1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0jQIJrfjhr_ZXrxjiEB7PuFDT9-8til1v3vXBsPA2b226Pzg17pjmpdIm4IGVcoVLgdqUgcVne2l6ZwDO6-jID2IRD0A_DL4EQnmpLe9Eqa4l1cgukSxFjU28iXmc-_1AROeAmogHW-M/s320/mxmoswizzle2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnDCTHnUE7Cz_M_4KYGGd0xReMlWhyw2F4evu5mOKLyLlk2mhUt5Yz7NyhjMSB0DasgM1eceHouWrVRGos7bwiMtCOoG66Y8plBuZn9KO84q9ffTt1UnXkRDFvXipY7rW6F_9YoICD6GT/s320/mxmoswizzle3.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrCBLeAzSF5MHVVMCfypq29343iKV5DkCATi6rPbtDmc9bRfjWGYkIdCfmFbBNv-x9QkSkvhXDrc0JtuIdOUb33WFeo8CQqRVRr8PlblolbPXDA4UTPSTYabtt-MWvef-iilez07ry7XB/s320/mxmoswizzle4.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CHPI4Gtx-LONTsfiV8xXI4dIuCxmKOtlvXXWPDABdqHKWmhSVC3dXtoJN9I47fjPVGi3IdhAsg3ggDnpX_FXMrXKPWF-M-5ytdH3IkmY3eHuyDms65A9m7WTK2hjFkpII_syqK7-eGYk/s320/mxmoswizzle5b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAYz8COn8O9s5qzFM_prlpVUR9n3yK9HwdNNxwSkOLHNJeuLq_1iFF86_UKj294TgdUW9YFFH0OQNmsh-n-cChYxEhE5WffeI6sEwAlwOzMjAIlBpw06pNC79hAc6fPSsEUIAtm_TOOSk/s800/Mxmo_swizzle.jpg", "comment_count": 4 }, { "title": "range life", "url": "https://cocktailvirgin.blogspot.com/2016/04/range-life.html", "published": "2016-04-22T08:00:00.000-04:00", "updated": "2017-07-03T18:36:12.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "campari", "cointreau", "punt e mes", "tequila" ], "ingredients": [ "2 oz El Tesoro Reposado Tequila (Espolon)", "1/2 oz Campari", "1/2 oz Grand Marnier", "1/2 oz Punt e Mes" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz El Tesoro Reposado Tequila (Espolon)\n1/2 oz Campari\n1/2 oz Grand Marnier\n1/2 oz Punt e Mes\nStir with ice and strain into a cocktail coupe.\nA few Mondays ago, I turned to the\nDeath & Co. Cocktail Book\nfor a nightcap idea. The one that grabbed me was Phil Ward's circa 2008 Range Life in the book's Negroni variation section. The Range Life reminded me of a\nRosita\ncrossed with a\nLucien Gaudin\n(or perhaps my\nRené Barbier\nthat was influenced by Phil's\nCornwall Negroni\nthat we both made at our respective Gary Regan Cocktails in the Country retreats).\nThe Range Life shared an herbal agave aroma with orange notes from the Campari and Grand Marnier. Next, grape on the sip slid into tequila, bitter herbal, chocolate, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjNa0-B0_n5RdfjuudmgxRAo-JFyqdIASwLzLWQx1tEBiKWwFY7ygZZxU3qV7MZFRqKG7W5ylZJuHbAxR8v38rJgGMiDtbdNrkp1CzP-qm3LEmkvfCYmDCw7E66MPvqJYPbgWl2rkDUL1/s320/rangelife1674.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjNa0-B0_n5RdfjuudmgxRAo-JFyqdIASwLzLWQx1tEBiKWwFY7ygZZxU3qV7MZFRqKG7W5ylZJuHbAxR8v38rJgGMiDtbdNrkp1CzP-qm3LEmkvfCYmDCw7E66MPvqJYPbgWl2rkDUL1/s800/rangelife1674.jpg", "comment_count": 0 }, { "title": "'round midnight", "url": "https://cocktailvirgin.blogspot.com/2016/04/round-midnight.html", "published": "2016-04-23T08:00:00.000-04:00", "updated": "2017-07-03T18:35:38.456-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75", "year": null }, "categories": [ "maraschino", "raspberry syrup", "strega", "whiskey" ], "ingredients": [ "2 oz Jameson (Teeling Small Batch)", "1/2 oz Strega", "1/4 oz Maraschino (Luxardo)", "1 barspoon Raspberry Syrup (Royal Rose)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Jameson (Teeling Small Batch)\n1/2 oz Strega\n1/4 oz Maraschino (Luxardo)\n1 barspoon Raspberry Syrup (Royal Rose)\nStir with ice and strain into a cocktail glass.\nAfter my bar shift a few Tuesdays ago, I decided upon a drink recipe in\nRogue Cocktails\nthat never made it into the less lawsuit-prone\nBeta Cocktails\ncalled the 'Round Midnight. The cocktail was crafted by Chris Hannah of Arnaud's French 75 in New Orleans and featured his love for Strega that also appeared in his\nRebennack\nand\nAccoutrement\ncocktails. Once prepared, the 'Round Midnight offered whiskey and star anise to the nose. The whiskey continued as a soft malt element that was joined by cherry or berry flavors on the sip. Finally, the whiskey carried on into the swallow where it mingled with nutty, star anise, and herbal notes and a raspberry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxH6kJILKtnstDZ0nzfYykmiSzu-AZTGZNeTSPbAw3afGP_od3vG6h8ymWDfZruJr8Fla1hxeF2qN8acoNq8QgCwzlgYQxXeezZurMHyPvA_aSFAna9S2UjIAs2oF2v6VMcO4YhBio3g_/s320/roundmidnight1678.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxH6kJILKtnstDZ0nzfYykmiSzu-AZTGZNeTSPbAw3afGP_od3vG6h8ymWDfZruJr8Fla1hxeF2qN8acoNq8QgCwzlgYQxXeezZurMHyPvA_aSFAna9S2UjIAs2oF2v6VMcO4YhBio3g_/s800/roundmidnight1678.jpg", "comment_count": 0 }, { "title": "jamestown", "url": "https://cocktailvirgin.blogspot.com/2016/04/jamestown.html", "published": "2016-04-24T08:00:00.000-04:00", "updated": "2017-07-03T18:35:07.194-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "dubonnet", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Old Overholt)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye (1 1/2 oz Old Overholt)\nDash Dubonnet (1 oz Bonal)\n1/3 Fernet Branca (1/4 oz)\nDash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nI turned to\nPioneers of Mixing at Elite Bars: 1903-1933\na few Wednesdays ago, and I spotted the Jamestown. The combination of spirit, Dubonnet, Fernet, and orange liqueur here reminded me of the better known classic from that era the\nDon't Give Up The Ship\n. Since I currently do not have a bottle of Dubonnet, I opted for another quinquina, namely Bonal which worked very well with Fernet Branca in a\nHanky Panky variation\nat Drink. In addition, I upped the quinquina amount to be closer to a Hanky Panky in structure. Once stirred and strained, the Jamestown shared a rye aroma with hints of Fernet Branca's menthol. On the sip, grape, malt, and hints of caramel switched into rye with gentian, orange, herbal, quinine, and menthol notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10Xel5LyFj9MIc3icMbtct8FPXndMcH3w6dgHoUuqa88orP-Sr5FLmhk1cApJcSiImWf7iKbDtImmWCV6Pfffamtf5ONX0nr9XkYYQb8ozOsgk1TmBXv8jSlP1Q9sm6O7aWEi4D2fbCJg/s320/jamestown1681.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10Xel5LyFj9MIc3icMbtct8FPXndMcH3w6dgHoUuqa88orP-Sr5FLmhk1cApJcSiImWf7iKbDtImmWCV6Pfffamtf5ONX0nr9XkYYQb8ozOsgk1TmBXv8jSlP1Q9sm6O7aWEi4D2fbCJg/s800/jamestown1681.jpg", "comment_count": 0 }, { "title": "swan", "url": "https://cocktailvirgin.blogspot.com/2016/04/swan.html", "published": "2016-04-25T08:00:00.000-04:00", "updated": "2017-07-03T18:34:33.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jacques Straub", "source": "The Old Waldorf-Astoria Bar Book", "year": 1914 }, "categories": [ "absinthe", "bitters (Angostura)", "gin", "lime juice", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Swan Gin (1 oz Tanqueray)", "1/2 jigger Dry Vermouth (1 oz Noilly Prat)" ], "instructions": "Shake with ice and strain into a cocktail glass. Stir with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Swan Gin (1 oz Tanqueray)\n1/2 jigger Dry Vermouth (1 oz Noilly Prat)\nJuice of 1 Lime (1/2 oz)\n(1/2 oz Simple Syrup)\n2 dash Angostura Bitters\n2 dash Absinthe (1/8 oz Butterfly)\nShake with ice and strain into a cocktail glass.\nA few Thursdays ago, I decided to peruse\nThe Old Waldorf-Astoria Bar Book\nfor any gems that I might have overlooked through the years. The Swan was one of those that I probably skipped over for it seemed rather unbalanced as written. With some simple syrup thrown in the mix, it was not too far off from the\nTanglin Club\nin structure. Jacques Straub's 1914 version perhaps reflected what the drink was originally with only a few drops of lime juice for brightness (besides no absinthe) in a more silky stirred Martini riff:\nSwan (1914)\n• 1/2 jigger Dry Gin\n• 1/2 jigger Dry Vermouth\n• 3 drop Lime Juice\n• 2 drop Angostura Bitters\nStir with ice and strain into a cocktail glass.\nThe Waldorf-Astoria's Swan gave forth an anise and licorice bouquet. Lime on the sip subsided into gin and Good'n'Plenty-like licorice on the swallow with clove and allspice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83CjhHI_tw8Q-zacSlCfnvHh74Fd0xlOcnfATdWpsfD6DdpDJYxHHike4lzmtNif6HEJCicEBSKCrLJWptqPIGccWc2MCQ-_5XW9h9Wsa5GZBcgNn5nc1VwNUjxKUyyR1qZGK6hlYWYZs/s320/swan1684.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83CjhHI_tw8Q-zacSlCfnvHh74Fd0xlOcnfATdWpsfD6DdpDJYxHHike4lzmtNif6HEJCicEBSKCrLJWptqPIGccWc2MCQ-_5XW9h9Wsa5GZBcgNn5nc1VwNUjxKUyyR1qZGK6hlYWYZs/s800/swan1684.jpg", "comment_count": 0 }, { "title": "kelimutu", "url": "https://cocktailvirgin.blogspot.com/2016/04/kelimutu.html", "published": "2016-04-26T08:00:00.000-04:00", "updated": "2017-07-03T18:33:56.859-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "batavia arrack", "bitters (Angostura)", "lime juice", "passion fruit syrup", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Batavia Arrack", "1/2 oz Passion Fruit Syrup", "1/4 oz Cinnamon Syrup", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Batavia Arrack\n1/2 oz Passion Fruit Syrup\n1/4 oz Cinnamon Syrup\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago when I got home from my bar shift, Andrea was returning home from visiting Estragon. There, bartender Sahil Mehta sent the recipe for the Kelimutu with my wife for me to make as my shift drink since I can rarely sit at his bar due to our incompatible schedules lately. For a name, it seemed like he chose a volcano in Indonesia to give a good Tiki feel to this Batavia Arrack-laden drink.\nI selected the most Estragon-like glass I owned to serve myself this tropical delight. And on the nose, it offered cinamon-scented fruit notes, and this led into a mostly lime-flavored sip. The swallow was a bit more complex with Batavia Arrack's funk, passion fruit, cinnamon, and other spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvdmZO85Lu4jCDIWCO7M-q3W0ISMvamGjxBtO1fBu-nFU-XI_j9qDuaI5lMPL7hKp39H5BfDnPYCXaiMJ7GuL2AoAqklqRiEpKA3QDFuMA67VixeF3C7OUHnEfSREk8K3YYDbCqiTd4Hp/s320/kelimutu1703.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvdmZO85Lu4jCDIWCO7M-q3W0ISMvamGjxBtO1fBu-nFU-XI_j9qDuaI5lMPL7hKp39H5BfDnPYCXaiMJ7GuL2AoAqklqRiEpKA3QDFuMA67VixeF3C7OUHnEfSREk8K3YYDbCqiTd4Hp/s800/kelimutu1703.jpg", "comment_count": 0 }, { "title": "montgomery smith", "url": "https://cocktailvirgin.blogspot.com/2016/04/montgomery-smith.html", "published": "2016-04-27T08:00:00.000-04:00", "updated": "2017-07-03T16:06:51.436-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nate Dumas", "source": "PDT Cocktail Book", "year": 2007 }, "categories": [ "benedictine", "cognac", "fernet-branca" ], "ingredients": [ "2 oz Hine VSOP Cognac (Camus VS)", "1/2 oz Benedictine", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Hine VSOP Cognac (Camus VS)\n1/2 oz Benedictine\n1/4 oz Fernet Branca\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I reached for the\nPDT Cocktail Book\nto see if there were any gems that I had overlooked. The one that spoke to me was Nate Dumas' 2007 recipe that came about as a challenge to create a drink called the Montgomery Smith. The combination of herbal liqueurs reminded me of the rye-based\nOldfield\nexcept that it was heavier on the Fernet Branca than the Benedictine as written (I made them equal in my take on it).\nThe Montgomery Smith shared a lemon oil aroma over herbal, minty, and menthol notes. Next, a semi-sweet caramel sip led into Cognac, bitter herbal, and chocolate flavors on the swallow with a return of that menthol element on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekeJkHtPI4UpzZvbSenvgPZETCcyxXsLvhJoJU3W8dUf3J_lyfwCUndcpoXNDRxTYSTkmaAVro0Knbw26snbkQT2D_U05RYhALQgQXA0RZQwR9NjEIwcqKt0KQ_5rStsjZyEFYzdOJxy4/s320/montgomery1704.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekeJkHtPI4UpzZvbSenvgPZETCcyxXsLvhJoJU3W8dUf3J_lyfwCUndcpoXNDRxTYSTkmaAVro0Knbw26snbkQT2D_U05RYhALQgQXA0RZQwR9NjEIwcqKt0KQ_5rStsjZyEFYzdOJxy4/s800/montgomery1704.jpg", "comment_count": 0 }, { "title": "westward", "url": "https://cocktailvirgin.blogspot.com/2016/04/westward.html", "published": "2016-04-28T08:00:00.000-04:00", "updated": "2017-07-03T16:06:22.641-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "creme de peche", "grenadine", "lemon juice", "rum" ], "ingredients": [ "1/2 Jamaican Rum (1 1/2 oz Coruba Dark)", "2 dash Peach Brandy (1/2 oz Edmond Briottet Crème de Pêche de Vigne)", "3 dash Lemon Juice (1/2 oz)", "2 dash Grenadine (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/2 Jamaican Rum (1 1/2 oz Coruba Dark)\n2 dash Peach Brandy (1/2 oz Edmond Briottet Crème de Pêche de Vigne)\n3 dash Lemon Juice (1/2 oz)\n2 dash Grenadine (1/2 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Thursdays ago, I selected\nPioneers of Mixing at Elite Bars: 1903-1933\nas my evening's drink guide. In the rum section, the Westward with Jamaican rum made me think of the Windward (and Leeward) Islands in the Caribbean, and it seemed like a pleasantly funky and fruity recipe. Once prepared, the Westward offered a lemon oil and ester-y rum aroma that set up a lemon, pomegranate, and caramel flavored sip. Lastly, the swallow showcased the elegant pairing of Jamaican rum and tart peach notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuSSJ6isUnkiMftChxQpehrjrvWSsLW41fNtr5fOEcv3gKFc11sPd1akOKPGsh4aZu32iUBuKkadZvj-nGMHB5mCle29juzD8JC-dguP1_H_x7g1DUBUcaoqGuNzmCVThpoOYcqJF5LyS/s320/westward1705.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuSSJ6isUnkiMftChxQpehrjrvWSsLW41fNtr5fOEcv3gKFc11sPd1akOKPGsh4aZu32iUBuKkadZvj-nGMHB5mCle29juzD8JC-dguP1_H_x7g1DUBUcaoqGuNzmCVThpoOYcqJF5LyS/s800/westward1705.jpg", "comment_count": 0 }, { "title": "royal daiquiri", "url": "https://cocktailvirgin.blogspot.com/2016/04/royal-daiquiri.html", "published": "2016-04-29T08:00:00.000-04:00", "updated": "2017-07-03T16:05:55.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "blend", "attribution": { "creator": "Don the Beachcomber", "source": "Beachbum Berry's Remixed", "year": 1950 }, "categories": [ "creme de violette", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Light Puerto Rican Rum (2 oz Caliche)", "1/2 oz Lime Juice", "1/2 oz Parfait Amour (Marie Brizard)", "1/4 tsp Sugar Syrup (omit)" ], "instructions": "Blend with 4 oz crushed ice for 5 seconds and strain through a wine sieve (shake with ice and strain) into a cocktail glass.", "body_text": "1 1/2 oz Light Puerto Rican Rum (2 oz Caliche)\n1/2 oz Lime Juice\n1/2 oz Parfait Amour (Marie Brizard)\n1/4 tsp Sugar Syrup (omit)\nBlend with 4 oz crushed ice for 5 seconds and strain through a wine sieve (shake with ice and strain) into a cocktail glass.\nTwo Fridays ago, I turned to the Royal Daiquiri in Beachbum Berry's\nRemixed\nas my evening's drink of choice. The recipe was crafted by Don the Beachcomber in the 1950s and utilized parfait amour as the sweetener in an otherwise standard Daiquiri format. Parfait amour is a type of crème de violet that adds to the floral notes and purple color with citrus notes as well as other flavors including vanilla, almond, and other spices that can come across as a bit candy-like to the modern palate. Despite my skepticism due to previous Parfait Amour failures, I was still willing to give this classic recipe a try perhaps due to a few bartenders I know fetishizing what others have likened to something reminiscent of purple jellybeans.\nOnce I undusted my decade old bottle of Marie Brizard parfait amour (it pre-dated Rothman & Winter's Crème de Violet appearing on the market and was one of the few violet options out there at the time of purchase), I set to work. In the glass, the Royal Daiquiri shared a floral aroma that led into a more standard lime sip. Next, the swallow had the classic's rum along with a somewhat agreeable vanilla, orange, and floral combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGP7MZovmO2lReZ9P_4TBmEm8kMcMKXQ9SthjeXGv_H2k4fjP-76csxEAmFq4FbTeJvph9xK-35hJ1tUAQUDOgem2mLsNwXKqal7KTAwd2refPvuu23CG52ZLW610-hqR9cT6p6-HT3_h/s320/royaldaq1707.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGP7MZovmO2lReZ9P_4TBmEm8kMcMKXQ9SthjeXGv_H2k4fjP-76csxEAmFq4FbTeJvph9xK-35hJ1tUAQUDOgem2mLsNwXKqal7KTAwd2refPvuu23CG52ZLW610-hqR9cT6p6-HT3_h/s800/royaldaq1707.jpg", "comment_count": 0 }, { "title": "republic", "url": "https://cocktailvirgin.blogspot.com/2016/04/republic.html", "published": "2016-04-30T08:00:00.000-04:00", "updated": "2017-07-03T16:05:23.893-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "orgeat", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1 dash Picon Bitters (1/4 oz Torani Amer)", "1 dash Orgeat (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1 dash Picon Bitters (1/4 oz Torani Amer)\n1 dash Orgeat (1/4 oz)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nOn opening\nPioneers of Mixing at Elite Bars: 1903-1933\ntwo Saturdays ago, I spotted a rye and orgeat recipe, the Republic, that reminded me of another from that book, the\nMartinique\n. Instead of going a juice and spiced Manhattan direction like the latter, the Republic took a more\nBrooklyn\nroute with dry vermouth and Amer Picon. After stirring and straining, the Republic greeted the nose with a rye aroma that was accented by orange oils from the twist that I added to the recipe. Next, rich malt from the whiskey in the sip gave way to rye, nutty, and bitter orange elements in the swallow. While the orgeat added a similar nutty direction as Maraschino in the Brooklyn, it was a bit more subtle and gave more of a pleasant earthiness but not the same level of oomph to challenge the Picon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircQ96u9rus9fpHIJkMsM65RbEip9voaUzwpj02XMojaKiwt_xTyz2TD21Adt4rUcrMl2voJYVWj4wAcM5qfkJORCdexukexGLbMwBuN1zZFRaNOIc5aFIXjxUVCzL3OoUKIHPE0Riuguf/s320/rebuplic1709.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircQ96u9rus9fpHIJkMsM65RbEip9voaUzwpj02XMojaKiwt_xTyz2TD21Adt4rUcrMl2voJYVWj4wAcM5qfkJORCdexukexGLbMwBuN1zZFRaNOIc5aFIXjxUVCzL3OoUKIHPE0Riuguf/s800/rebuplic1709.jpg", "comment_count": 0 }, { "title": "singapore express", "url": "https://cocktailvirgin.blogspot.com/2016/05/singapore-express.html", "published": "2016-05-01T08:00:00.000-04:00", "updated": "2017-07-03T16:04:31.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Kitchen Shamanism", "source": "Kitchen Shamanism blog", "year": null }, "categories": [ "bitters (Angostura)", "cherry brandy", "cointreau", "gin", "grenadine", "lime juice", "pineapple juice" ], "ingredients": [ "1 oz Navy Strength Gin (Hayman's Royal Dock)", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "1/4 oz Cherry Heering", "1/4 oz Cointreau", "1 tsp Grenadine", "1 dash Angostura Bitters" ], "instructions": "Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a small pineapple top (omit).", "body_text": "1 oz Navy Strength Gin (Hayman's Royal Dock)\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n1/4 oz Cherry Heering\n1/4 oz Cointreau\n1 tsp Grenadine\n1 dash Angostura Bitters\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a small pineapple top (omit).\nOne of the drinks from the Mixology Monday\nSwizzle wrap-up\nwas a riff on the Singapore Sling. The drink was created and presented by the Kitchen Shamanism blog out of Sweden, and I understood the love-hate relationship with the classic. Here, the Singapore Express removed the soda water, scaled down certain of the dominant flavors like the Cherry Heering, and of course converted it into a Swizzle for the event.\nOnce prepared, the Singapore Express gave forth a pineapple and juniper aroma. Next, lime and a vague fruitiness on the sip led into gin and a pineapple note that blended into a medicinal cherry flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbhcCLRGg2ks00I8nMwgr9IVKx-hZU8V3x5k4bzvt_zU6RQkG2EnV3RDOwTST7g_1IC2RxCY3i3xR7tJGCa1_ezlkwgdTe-4mKeADVZadsbkpB9f-AjDaruLjgrV6myoxBneXKMXtOQ6o/s320/singaporeexp1710.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbhcCLRGg2ks00I8nMwgr9IVKx-hZU8V3x5k4bzvt_zU6RQkG2EnV3RDOwTST7g_1IC2RxCY3i3xR7tJGCa1_ezlkwgdTe-4mKeADVZadsbkpB9f-AjDaruLjgrV6myoxBneXKMXtOQ6o/s800/singaporeexp1710.jpg", "comment_count": 3 }, { "title": "babbit", "url": "https://cocktailvirgin.blogspot.com/2016/05/babbit.html", "published": "2016-05-02T08:00:00.000-04:00", "updated": "2017-07-03T16:04:01.437-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "maraschino", "rum", "simple syrup (vanilla)" ], "ingredients": [ "2/3 St. Croix Rum (2 oz Plantation 5 Year Barbados)", "2 dash Maraschino (1/4 oz Luxardo)", "2 dash Crème de Vanilla (1/4 oz Navan)", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "2/3 St. Croix Rum (2 oz Plantation 5 Year Barbados)\n2 dash Maraschino (1/4 oz Luxardo)\n2 dash Crème de Vanilla (1/4 oz Navan)\n1 dash Angostura Bitters\nI prepared this recipe like an Old Fashioned. Build in a rocks glass, add a large cube, and stir to chill and mix.\nFor a nightcap two Wednesdays ago, I selected\nPioneers of Mixing at Elite Bars: 1903-1933\nfor inspiration. The Babbit stood out as an interesting Old Fashioned-liked drink and the idea of a rum Old Fashioned with vanilla syrup or liqueur like in the\nDusty Trail\nsold me on it. In the glass, the vanilla mingled pleasantly with the rum's caramel on the nose. The aged rum richness continued on into the sip, and the rest of the rum notes along with nutty, vanilla, and clove-laden spice filled the swallow. As the ice melted, the Maraschino's cherry notes became more prominent in the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhyphenhyphencNB08PM4b-xq_UDyQsZ_UJ5lH3LlWQ_-pTL3KkezsGN6eyjQNrxbcoHySb-W_AdGAk1v_D1P9ZyvOnXWFBrzNrAZpNISi3lsU9cak493h9HIn-h_gPK4U_1C_6EoIZs-dX_02rgPDf/s320/babbit1713.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhyphenhyphencNB08PM4b-xq_UDyQsZ_UJ5lH3LlWQ_-pTL3KkezsGN6eyjQNrxbcoHySb-W_AdGAk1v_D1P9ZyvOnXWFBrzNrAZpNISi3lsU9cak493h9HIn-h_gPK4U_1C_6EoIZs-dX_02rgPDf/s800/babbit1713.jpg", "comment_count": 0 }, { "title": "black mammy", "url": "https://cocktailvirgin.blogspot.com/2016/05/black-mammy.html", "published": "2016-05-03T08:00:00.000-04:00", "updated": "2017-07-03T16:03:35.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": 1934 }, "categories": [ "brandy", "grapefruit juice", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "1/2 Santa Cruz Rum (1 oz Tommy Bahama Golden Sun + 1/2 oz Vale d'Paul Agricole-style Rum)", "1/8 Brandy (1/2 oz Camus VS Cognac)" ], "instructions": "Shake with ice, strain into a cocktail glass, and serve with a thin strip of orange and lemon peels.", "body_text": "1/2 Santa Cruz Rum (1 oz Tommy Bahama Golden Sun + 1/2 oz Vale d'Paul Agricole-style Rum)\n1/8 Brandy (1/2 oz Camus VS Cognac)\nJuice 1/4 Grapefruit (1/2 oz)\nJuice 1/4 Lemon (1/2 oz)\n1 dash Clove (1/2 oz Velvet Falerum + 1 Clove)\n1 dash Syrup (1/2 oz Florida Crystals Syrup)\nShake with ice, strain into a cocktail glass, and serve with a thin strip of orange and lemon peels.\nTwo Wednesdays ago, I was perusing 1934's\n1700 Cocktails for the Man Behind the Bar\nand spotted an interesting Caribbean-feeling drink that intrigued me despite its racist name. The Black Mammy paired up rum and brandy like in a good punch and paired up citrus like in Tiki drinks. I took the liberty of interpreting the clove element to be falernum to drive it a bit more Caribbean akin to the\nRoyal Bermuda Yacht Club\n.\nThe Black Mammy gave forth a grapefruit juice aroma that was brightened by citrus oils from the two twists. Next, the citrus continued into the sip with a smooth grapefruit and lemon flavor, and the swallow brought together the funky rum and brandy combination with a clove-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzc4Xy1QulWVe_kq7ThmuMOzZQeO4UZnpubD0LeBBiZRiDKDC1utBb2yIMUgox4GV27WMNyqRD4pySLCz1v0UEHhV080wlaslIFCbqJGgeG9KZzKBah44urCJkAGchBqaDSW4ZzVD6RaG/s320/blackmammy1714.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzc4Xy1QulWVe_kq7ThmuMOzZQeO4UZnpubD0LeBBiZRiDKDC1utBb2yIMUgox4GV27WMNyqRD4pySLCz1v0UEHhV080wlaslIFCbqJGgeG9KZzKBah44urCJkAGchBqaDSW4ZzVD6RaG/s800/blackmammy1714.jpg", "comment_count": 1 }, { "title": "contrarian collins", "url": "https://cocktailvirgin.blogspot.com/2016/05/contrarian-collins.html", "published": "2016-05-03T10:30:00.000-04:00", "updated": "2017-07-03T16:03:01.099-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Baldwin & Sons Trading Co.", "year": null }, "categories": [ "#sichuan-garden2", "apricot liqueur", "cynar", "gin", "lemon juice", "simple syrup", "soda" ], "ingredients": [ "3/4 oz Privateer Gin", "3/4 oz Cynar", "3/4 oz Simple Syrup", "3/4 oz Lemon Juice", "2 dash Apricot Liqueur (~1/8 oz)" ], "instructions": "Shake with ice and strain into a Collins glass, fill with ice, top with 2 oz soda water, and garnish with a cherry and lemon peel flag.", "body_text": "3/4 oz Privateer Gin\n3/4 oz Cynar\n3/4 oz Simple Syrup\n3/4 oz Lemon Juice\n2 dash Apricot Liqueur (~1/8 oz)\nShake with ice and strain into a Collins glass, fill with ice, top with 2 oz soda water, and garnish with a cherry and lemon peel flag.\nTwo Thursdays ago, I played musical chairs with the other bartenders at work and finally had a night off when the Baldwin & Sons Trading Co. upstairs at Sichuan Garden II was open. For a drink, I asked for the Contrarian Collins as the combination of Cynar, apricot, and lemon worked rather well in the\nOne One Thousand\n. Once prepared, the Contrarian Collins shared a lemon aroma with darker notes from either the cherry garnish or the Cynar. Next, a carbonated lemon and caramel sip also contained vague fruit notes, and the swallow gave forth gin and bitter apricot flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZFh-g4EmNlNPykCY0KpP87NgNDfNHA7wCiW0Gjhb-jkQPwii439l1ehYnQJjlwHmZxQpT1HXidlM7pl81R_w0QmyJyBFK2qcuCFLMr2h1VBHZfXLpKkMdVdpbu2wkb4SV0bm9COv2fi5/s320/contrarian1716.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZFh-g4EmNlNPykCY0KpP87NgNDfNHA7wCiW0Gjhb-jkQPwii439l1ehYnQJjlwHmZxQpT1HXidlM7pl81R_w0QmyJyBFK2qcuCFLMr2h1VBHZfXLpKkMdVdpbu2wkb4SV0bm9COv2fi5/s800/contrarian1716.jpg", "comment_count": 0 }, { "title": "girl from ipanema", "url": "https://cocktailvirgin.blogspot.com/2016/05/girl-from-ipanema.html", "published": "2016-05-04T08:00:00.001-04:00", "updated": "2026-02-17T14:24:51.454-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Baldwin & Sons Trading Co.", "year": null }, "categories": [ "#sichuan-garden2", "bitters (Angostura)", "cachaça", "creme de menthe", "egg white", "lemon juice", "passion fruit syrup" ], "ingredients": [ "1 oz Avua Cachaça", "1 oz Tempus Fugit Crème de Menthe", "3/4 oz Passion Fruit Syrup", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without and once with ice, strain into a coupe, and garnish with a lemon twist and three drops of Angostura Bitters.", "body_text": "1 oz Avua Cachaça\n1 oz Tempus Fugit Crème de Menthe\n3/4 oz Passion Fruit Syrup\n3/4 oz Lemon Juice\n1 Egg White\nShake once without and once with ice, strain into a coupe, and garnish with a lemon twist and three drops of Angostura Bitters.\nThe libation that Andrea had at the Baldwin & Sons Trading Co. upstairs at Sichuan Garden II was the Girl from Ipanema. Overall, the drink name and ingredients came across like a tropical drink with mint and egg white smoothness modulating a cachaça\nHurricane\n. In the glass, it gave forth a lemon and passion fruit nose. Next, a creamy lemon sip gave way to a grassy, passion fruit, and mint swallow with the mint pleasantly lingering on the finish. Indeed, I was impressed at how well the crème de menthe complemented the cachaça's grassiness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEVN1nLaZlewaXHACRmRwb1HAWUkbvLHGnUDqhdZqb5avV3dJBJBES-lshZBGsq8TQGt1UnIJ2O3Ic_t_LNgwS30J03MU77PHG6l6ZtrRFD231XLyiaNbVNkL02SnW6KG7Efws3TnBxa-/s320/girlipanema1717.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEVN1nLaZlewaXHACRmRwb1HAWUkbvLHGnUDqhdZqb5avV3dJBJBES-lshZBGsq8TQGt1UnIJ2O3Ic_t_LNgwS30J03MU77PHG6l6ZtrRFD231XLyiaNbVNkL02SnW6KG7Efws3TnBxa-/s800/girlipanema1717.jpg", "comment_count": 0 }, { "title": "tigger", "url": "https://cocktailvirgin.blogspot.com/2016/05/tigger.html", "published": "2016-05-05T08:00:00.001-04:00", "updated": "2021-12-24T17:56:46.594-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "1700 Cocktails for the Man Behind the Bar", "year": 1934 }, "categories": [ "gin", "lillet", "swedish punsch" ], "ingredients": [ "1/2 Coate's Plymouth Gin (1 1/4 oz Bluecoat)", "1/2 Kina Lillet (1 1/4 oz Cocchi Americano)", "3 dash Swedish Punsch (1/2 oz Kronan)" ], "instructions": "Stir with ice and strain into a coupe glass; I added an orange twist.", "body_text": "1/2 Coate's Plymouth Gin (1 1/4 oz Bluecoat)\n1/2 Kina Lillet (1 1/4 oz Cocchi Americano)\n3 dash Swedish Punsch (1/2 oz Kronan)\nStir with ice and strain into a coupe glass; I added an orange twist.\nTwo Fridays ago, I decided to make a drink from the 1934\n1700 Cocktails for the Man Behind the Bar\ncalled the Tigger. With the trio of spirit, Lillet, and Swedish punsch, the Tigger reminded me of the tequila-containing\nMetexa\nfrom the 1937\nCafé Royal Cocktail Book\n. Here, the Tigger began with orange and pine notes on the nose. On the palate, peachy-citrussy wine with floral accents filled the sip, and the swallow broadcast gin botanicals melding well with the punsch's tea tannins.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzSU15UUKoOPMeHcPbGMq4wiCDS0mC6C_SIZsD5BrCf4LRa_eeukVL7WPw-V7B6Ai_pyQ3tdKdwigq52rlC0n5Fvm1uB9UsMKq7rnCnJJ8gyewyiLhVRIVobZzmeXH40L6CxutE57hDcH/s320/trigger1718.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzSU15UUKoOPMeHcPbGMq4wiCDS0mC6C_SIZsD5BrCf4LRa_eeukVL7WPw-V7B6Ai_pyQ3tdKdwigq52rlC0n5Fvm1uB9UsMKq7rnCnJJ8gyewyiLhVRIVobZzmeXH40L6CxutE57hDcH/s800/trigger1718.jpg", "comment_count": 1 }, { "title": "tortuga", "url": "https://cocktailvirgin.blogspot.com/2016/05/tortuga.html", "published": "2016-05-06T08:00:00.000-04:00", "updated": "2017-07-03T15:59:52.443-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's Book of Food & Drink", "year": 1946 }, "categories": [ "creme de cacao", "curacao", "grenadine", "lemon juice", "lime juice", "orange juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz 123 Proof Havana Club Rum (Havana Club 7 Year)", "1 oz Lemon Hart 151 Proof Rum", "1 oz Sweet Vermouth (Dolin)", "2 dash Curaçao (3/8 oz Pierre Ferrand Dry)", "2 dash Crème de Cacao (3/8 oz Tempus Fugit)", "1 dash Grenadine (1/4 oz)", "1/2 oz Orange Juice", "1/2 oz Lime Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and pour over cracked ice in a 14 oz chimney glass.", "body_text": "1 oz 123 Proof Havana Club Rum (Havana Club 7 Year)\n1 oz Lemon Hart 151 Proof Rum\n1 oz Sweet Vermouth (Dolin)\n2 dash Curaçao (3/8 oz Pierre Ferrand Dry)\n2 dash Crème de Cacao (3/8 oz Tempus Fugit)\n1 dash Grenadine (1/4 oz)\n1/2 oz Orange Juice\n1/2 oz Lime Juice\n1/2 oz Lemon Juice\nShake with ice and pour over cracked ice in a 14 oz chimney glass.\nAfter the Trigger, I was in the mood for another cocktail and I suggested the Tortuga from Trader Vic's 1946\nBook of Food & Drink\nto Andrea. I had held off on the recipe for it calls for 3 types of fresh juice which is not a problem at work where it is all prepped in bulk ahead of time, but seemed slightly excessive at home. The Tortuga reminded me of an extra citrussy\nFloridita\nwith orange and lemon juice and curaçao added to the mix. Moreover, the drink name could be referring to the Spanish word for turtle or to the Caribbean island off of Haiti; for garnish, I opted for the latter and made good use of the citrus shells and peels to make a Tiki tortoise.\nThe Tortuga greeted the nose with fresh lime oils from the garnish. Next, the sip presented rich caramel notes from the aged rums along with a mixed citrus flavor, and the swallow gave forth rum paired with a chocolate orange combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RMuTZGqbD-H48ZZDqOZKu8cgF7L6P8O8Gu13irZxBSu4_2NTSCUT1xPBcD2b9ip8GzxiKvUEMPJIuRJo__gMDt8JfFpsHZCM2eKTYcBwUugA0flOGNYc6KtIACURX5Vuk0rNFkcOQz2X/s320/tortuga1720.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RMuTZGqbD-H48ZZDqOZKu8cgF7L6P8O8Gu13irZxBSu4_2NTSCUT1xPBcD2b9ip8GzxiKvUEMPJIuRJo__gMDt8JfFpsHZCM2eKTYcBwUugA0flOGNYc6KtIACURX5Vuk0rNFkcOQz2X/s800/tortuga1720.jpg", "comment_count": 1 }, { "title": "dunmore cobbler", "url": "https://cocktailvirgin.blogspot.com/2016/05/dunmore-cobbler.html", "published": "2016-05-07T08:00:00.000-04:00", "updated": "2017-07-03T15:59:41.630-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ryan Fitzgerald and Todd Smith", "source": "ABV", "year": 2016 }, "categories": [ "bitters (Angostura)", "lemon juice", "pineapple syrup", "scotch", "sherry" ], "ingredients": [ "2 oz Amontillado Shery (Lustau)", "1 oz Pineapple Syrup", "1/2 oz Blended Scotch (Buchanan 12 Year)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, and garnish with 3 dash Angostura Bitters and a pineapple wedge (omit).", "body_text": "2 oz Amontillado Shery (Lustau)\n1 oz Pineapple Syrup\n1/2 oz Blended Scotch (Buchanan 12 Year)\n1/2 oz Lemon Juice\nShake with ice, strain into a Collins glass, fill with crushed ice, and garnish with 3 dash Angostura Bitters and a pineapple wedge (omit).\nTwo Saturdays ago, I turned to the new issue of\nImbibe Magazine\n(May/June 2016) and decided upon a Cobbler as the evening's libation. The Dunmore Cobbler created by Ryan Fitzgerald and Todd Smith of ABV in San Francisco took the classic\nSherry\nCobbler\nand switched the sweetener to pineapple syrup and accented things with a bit of Scotch whisky. Once assembled, the Dunmore Cobbler gave forth an allspice and clove bouquet to the nose. Next, grape, malt, and lemon on the sip transitioned into pineapple and nutty flavors on the swallow. And once the floated bitters garnish entered into the equation, the drink became spiced and drier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj059WwOPqKDkWk6s-ArOGtsvJM9BwiKCQoGXr0aR8b-gO4JaEp_hoqLHLnsDcDQUgIg3aQ8L_UJY-ueg8R2Rd9LMfaTmsia8-HrqBfe3cisuEcWPWw20qJkE8hG4xzq6UAEktVOrikkemR/s320/dunmore1724.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj059WwOPqKDkWk6s-ArOGtsvJM9BwiKCQoGXr0aR8b-gO4JaEp_hoqLHLnsDcDQUgIg3aQ8L_UJY-ueg8R2Rd9LMfaTmsia8-HrqBfe3cisuEcWPWw20qJkE8hG4xzq6UAEktVOrikkemR/s800/dunmore1724.jpg", "comment_count": 1 }, { "title": "sirius", "url": "https://cocktailvirgin.blogspot.com/2016/05/sirius.html", "published": "2016-05-08T08:00:00.000-04:00", "updated": "2017-07-03T15:59:09.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "gin", "rum (white)", "vermouth (dry)" ], "ingredients": [ "2/3 Plymouth Gin (1 1/2 oz Bluecoat)", "3 dash Dry Vermouth (1 oz Noilly Prat)", "2 dash St. Croix Rum (1/2 oz Owney's Rum)", "1 dash Orange Bitters (1 dash Regan's Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2/3 Plymouth Gin (1 1/2 oz Bluecoat)\n3 dash Dry Vermouth (1 oz Noilly Prat)\n2 dash St. Croix Rum (1/2 oz Owney's Rum)\n1 dash Orange Bitters (1 dash Regan's Orange)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nAfter my shift two Sundays ago, I flipped through\nPioneers of Mixing at Elite Bars: 1903-1933\nfor something to end the evening. In the gin section was a Martini riff that included rum in the mix; that combination reminded me of the\nAstoria, Oregon\nthat I had at Tales of the Cocktail last summer. That modern drink took the classic Astoria from the\nSavoy Cocktail Book\n, added rum, and swapped the dry vermouth and orange bitters to Lillet. The Sirius from a century before straddles the line between the Astoria, Oregon and the original Astoria with some similarity to the B.V.D. from that 1930 tome.\nThe Sirius gave forth an orange and herbal aroma with hints of rum. Next, a dry white wine sip led into juniper, fruity rum esters, and orange notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKD-dG1msx50wHdghpIUh-TTeeZS1w-BBAHInVGPKgutFKuJa_rmaDS7yNZwn84hx6e1_97aOAlkiNIVEEgFnHAWFWEAeWru9KYab5HcCWWMYqYGYREUp1ND8N1M9WnM-usG0i0STUH02c/s320/sirius1726.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKD-dG1msx50wHdghpIUh-TTeeZS1w-BBAHInVGPKgutFKuJa_rmaDS7yNZwn84hx6e1_97aOAlkiNIVEEgFnHAWFWEAeWru9KYab5HcCWWMYqYGYREUp1ND8N1M9WnM-usG0i0STUH02c/s800/sirius1726.jpg", "comment_count": 1 }, { "title": "gothenberg", "url": "https://cocktailvirgin.blogspot.com/2016/05/gothenberg.html", "published": "2016-05-09T08:00:00.000-04:00", "updated": "2017-07-03T15:58:37.005-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Meagan Schmoll", "source": "The Rose", "year": 2014 }, "categories": [ "lemon juice", "simple syrup", "simple syrup (cinnamon)", "swedish punsch", "tequila" ], "ingredients": [ "1 1/4 oz Blanco Tequila (Piedra Azul)", "3/4 oz Kronan Swedish Punsch", "1/4 oz Cinnamon Syrup", "1/4 oz Simple Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.", "body_text": "1 1/4 oz Blanco Tequila (Piedra Azul)\n3/4 oz Kronan Swedish Punsch\n1/4 oz Cinnamon Syrup\n1/4 oz Simple Syrup\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe. Garnish with a lemon twist.\nTwo Mondays ago, I decided to make a recipe that I had spotted in the\nImbibe Magazine\nweb recipes from 2014 called the Gothenberg; it was created by Meagan Schmoll's Gothenberg at The Rose in Jackson Wyoming. Tequila and cinnamon syrup are a delightful combination in drinks like the\nGilda\nand the\nBroken Flower\n, and I was curious to see if tequila and Swedish punsch continued its excellent interactions as they do in the\nMetexa\nand\nChutes & Ladders\n.\nThe Gothenberg greeted the nose with lemon oil and agave aromas. Next, lemon on the sip led into a tasty tequila, tea, and cinnamon swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT5lgQqBh8a_xkOEnAtie_mfLIkX46OwmORiusHi_NlUOqDXMHTauJaUitTFGQY2LlpY0HW5bDXba54Xn-WpH1fzgacRhWFAFDAzgHGFTDc2h3iREG2SbQu52JyxA4QkHFHorV_eFv-Kc/s320/gothenberg1727.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT5lgQqBh8a_xkOEnAtie_mfLIkX46OwmORiusHi_NlUOqDXMHTauJaUitTFGQY2LlpY0HW5bDXba54Xn-WpH1fzgacRhWFAFDAzgHGFTDc2h3iREG2SbQu52JyxA4QkHFHorV_eFv-Kc/s800/gothenberg1727.jpg", "comment_count": 1 }, { "title": "[kamayura]", "url": "https://cocktailvirgin.blogspot.com/2016/05/kamayura.html", "published": "2016-05-10T08:00:00.000-04:00", "updated": "2017-07-03T15:58:05.833-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "cachaça", "campari", "lime juice", "orgeat" ], "ingredients": [ "2 oz Leblon Cachaça", "1/2 oz Campari", "1/2 oz Orgeat", "3/4 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Muddle mint in a shaker tin with the orgeat, add rest of the ingredients and ice, shake, and strain into a glass. Fill with crushed ice and garnish with a mint sprig.", "body_text": "2 oz Leblon Cachaça\n1/2 oz Campari\n1/2 oz Orgeat\n3/4 oz Lime Juice\n2 dash Angostura Bitters\nMuddle mint in a shaker tin with the orgeat, add rest of the ingredients and ice, shake, and strain into a glass. Fill with crushed ice and garnish with a mint sprig.\nAfter my shift two Tuesdays ago, I returned home where I was greeted by Andrea who had just come from Estragon. Estragon bartender Sahil Mehta had written down a recipe for his drink of the day that seemed rather delightful with Campari, orgeat, and citrus in the mix like in the\nPinwheel Swizzle\nand\nChestnut Club\n. With the cachaça as the base, I dubbed this one the Kamayurá after an indigenous tribe in the Amazon basin in Brazil.\nFor glassware, I took the Tiki mug route instead of a rocks or Collins glass. Once prepared, the mint garnish added wonderful notes to the bouquet. Next, a creamy lime sip transitioned into a grassy, bitter, nutty, and minty swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidodMY_ByF7Qz50vVgfs8h6UQUfp4CE7ofYRDQ3aVye0dMMb0fL_5mLYh1VEWQv2ocxIggBwvOB2546mU9iMSVRxWYrCNCFWeHkTp0JkKeGZDfcVKNA45zkWw-a8QJ_rZxE74i88Dc_PYs/s320/kamayura1729.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidodMY_ByF7Qz50vVgfs8h6UQUfp4CE7ofYRDQ3aVye0dMMb0fL_5mLYh1VEWQv2ocxIggBwvOB2546mU9iMSVRxWYrCNCFWeHkTp0JkKeGZDfcVKNA45zkWw-a8QJ_rZxE74i88Dc_PYs/s800/kamayura1729.jpg", "comment_count": 0 }, { "title": "charles roy", "url": "https://cocktailvirgin.blogspot.com/2016/05/charles-roy.html", "published": "2016-05-11T08:00:00.000-04:00", "updated": "2017-07-03T15:57:32.018-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "amesstreet" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Cronin", "source": "Ames Street Deli", "year": null }, "categories": [ "#amesstreet", "chartreuse (yellow)", "maraschino", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Great King Street Scotch", "1/2 oz Laphroaig Scotch", "1/2 oz Punt e Mes", "1/4 oz Maraschino Liqueur", "1/4 oz Yellow Chartreuse" ], "instructions": "Stir with ice and strain into a rocks glass. Garnish with a spritz of Laphroaig.", "body_text": "1 1/2 oz Great King Street Scotch\n1/2 oz Laphroaig Scotch\n1/2 oz Punt e Mes\n1/4 oz Maraschino Liqueur\n1/4 oz Yellow Chartreuse\nStir with ice and strain into a rocks glass. Garnish with a spritz of Laphroaig.\nTwo Wednesdays ago, Andrea and I ventured over to Ames Street Deli after dinner for a nightcap. For a drink, I asked bartender Sam Cronin for his Charles Roy that two of my out-of-town guests had mentioned that had enjoyed several weeks ago. Sam replied that it had just left the menu, but he could definitely make it. He also described that the concept came by way of a request for a smoky Manhattan, and he took a Rob Roy base and merged it with a\nRed Hook\nand a\nGreen Point\n. While bandying about name ideas, one of the other bartenders, Neil Quigley, suggested the Charles Roy to capture the bar's proximity to the Charles River.\nThe Charles Roy shared a peat-filled aroma that led into a malt and grape sip. The swallow though showed most of the complexity with smoky Scotch flavors mingling with light herbal and nutty notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSw8IvZJMJJo9_4UGHFLSp2fJDf8gd6OpUGjRQjbpDaw_FlS8gSoqT6CRWILVt_ubgt_CnTcGmqBKWhLvP1ZxYHGui6OkRuFry_XGRvEJO9I6skLoFbif4mX955tY_2CexQvRyiVu3Gy0/s320/charlesroy1731.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSw8IvZJMJJo9_4UGHFLSp2fJDf8gd6OpUGjRQjbpDaw_FlS8gSoqT6CRWILVt_ubgt_CnTcGmqBKWhLvP1ZxYHGui6OkRuFry_XGRvEJO9I6skLoFbif4mX955tY_2CexQvRyiVu3Gy0/s800/charlesroy1731.jpg", "comment_count": 0 }, { "title": "santiago squall", "url": "https://cocktailvirgin.blogspot.com/2016/05/santiago-squall.html", "published": "2016-05-12T08:00:00.000-04:00", "updated": "2017-07-08T11:37:14.087-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "amesstreet" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sam Cronin", "source": "Ames Street Deli", "year": null }, "categories": [ "#amesstreet", "ginger beer", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz House Aged Rum Blend (*)", "1/2 oz Lime Juice", "1/2 oz Demerara Syrup", "6 leaf Mint" ], "instructions": "Shake with ice, strain into a Collins glass, and add 1 oz Gosling's Ginger Beer. Top with crushed ice, add a straw, and garnish with 2 dash Angostura Bitters and a mint sprig.", "body_text": "2 oz House Aged Rum Blend (*)\n1/2 oz Lime Juice\n1/2 oz Demerara Syrup\n6 leaf Mint\nShake with ice, strain into a Collins glass, and add 1 oz Gosling's Ginger Beer. Top with crushed ice, add a straw, and garnish with 2 dash Angostura Bitters and a mint sprig.\n(*) A solera mix that was mostly El Dorado 5 Year, Clement Rhum 3 Year, and Bacardi 8 Year.\nThe drink that Andrea asked bartender Sam Cronin for at Ames Street Deli was the Santiago Squall. Sam described how it was the house cross of an\nOld Cuban\nwith a Dark & Stormy. Once prepared, it shared a mint aroma accented by Angostura Bitters' spice that gave way to a lightly carbonated caramel and lime sip. Next, rum, mint, and ginger pleasantly filled the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3tsLaLArkCPfr0fD5RrMaEcuh07fJxh5BXzfrhv5yu4RP5MoCPRvhiVnvNJ_DS35We31mjhRR8bnmkMiLG4UpemDEQl0PSsKhg8KKA0WJ6Be3OBi6i9lMG0k0MZchSV6QYZEPmuwmABB/s320/santiagosquall1732.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3tsLaLArkCPfr0fD5RrMaEcuh07fJxh5BXzfrhv5yu4RP5MoCPRvhiVnvNJ_DS35We31mjhRR8bnmkMiLG4UpemDEQl0PSsKhg8KKA0WJ6Be3OBi6i9lMG0k0MZchSV6QYZEPmuwmABB/s800/santiagosquall1732.jpg", "comment_count": 0 }, { "title": "vendetta", "url": "https://cocktailvirgin.blogspot.com/2016/05/vendetta.html", "published": "2016-05-13T08:00:00.000-04:00", "updated": "2017-07-03T15:54:29.439-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Craig Herman", "source": "Mixoloseum's Thursday Drink Night", "year": 2010 }, "categories": [ "bitters (aromatic)", "herbsainte", "lime juice", "orange juice", "pimento dram", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolon)", "3/4 oz Lime Juice", "3/4 oz Orange Juice", "1/4 oz Vanilla Syrup", "1/4 oz Pimento Dram (St. Elizabeth Allspice Dram)", "1/4 oz Simple Syrup (not in original recipe, my addition)", "1 dash Aromatic Bitters (Angostura)", "8 drop Herbsaint (Pernod Absinthe)" ], "instructions": "Blend with 6 oz crushed ice (shake with ice and strain over crushed ice). Garnish with a lime wheel and I added freshly grated nutmeg to this.", "body_text": "1 1/2 oz Blanco Tequila (Espolon)\n3/4 oz Lime Juice\n3/4 oz Orange Juice\n1/4 oz Vanilla Syrup\n1/4 oz Pimento Dram (St. Elizabeth Allspice Dram)\n1/4 oz Simple Syrup (not in original recipe, my addition)\n1 dash Aromatic Bitters (Angostura)\n8 drop Herbsaint (Pernod Absinthe)\nBlend with 6 oz crushed ice (shake with ice and strain over crushed ice). Garnish with a lime wheel and I added freshly grated nutmeg to this.\nA few Thursdays ago, Craig Herman a/k/a Colonel Tiki posted about a\ndrink\nthat he created at a Mixoloseum's Thursday Drink Night back in 2010. The theme was rum-less Tiki, and Craig mentioned that his Vendetta from 6 years ago was a tequila version of\nThree Dots & A Dash\n. I replied that I was going to make it later that evening but that it reminded me of a cinnamon-less Nui Nui. This also cued me into the fact that I had never written about a Nui Nui, and I took care of that the following evening.\nThe Vendetta gave forth a nutmeg and lime nose. Next, the sip was rather citrussy with lime and orange notes, and the swallow was tequila spiced with vanilla, allspice, and anise. Overall, it was a tequila drink that would not be out of place on either a Tiki menu or at a Cinco de Mayo celebration.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJjSy7WStPgYu-nu3vEXd6g7yiCH61jvfhvp_lSadaRKtjVHEGe7h1DWKRzbiGIC0RRLM44VC6W0RZ3qsQKZssMGsqHWfnD5ptf-S_22KBJ9xZaYCtVH2jiGWZvkZa28185gjpfxf6_yM/s320/vendetta1738.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJjSy7WStPgYu-nu3vEXd6g7yiCH61jvfhvp_lSadaRKtjVHEGe7h1DWKRzbiGIC0RRLM44VC6W0RZ3qsQKZssMGsqHWfnD5ptf-S_22KBJ9xZaYCtVH2jiGWZvkZa28185gjpfxf6_yM/s800/vendetta1738.jpg", "comment_count": 0 }, { "title": "nui nui", "url": "https://cocktailvirgin.blogspot.com/2016/05/nui-nui.html", "published": "2016-05-14T08:00:00.000-04:00", "updated": "2017-07-03T15:53:53.984-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Don the Beachcomber", "source": "Mandalay Bar of the Colonel's Plantation Beef Steak House", "year": 1953 }, "categories": [ "bitters (Angostura)", "lime juice", "orange juice", "pimento dram", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Amber Virgin Island Rum (Plantation Dark)", "1/2 oz Lime Juice", "1/2 oz Orange Juice", "1/4 oz Cinnamon Syrup", "1/4 oz Donn's Spices #2 (1/8 oz each vanilla syrup and allspice dram)", "1 dash Angostura Bitters" ], "instructions": "Blend 5 seconds with 4 oz crushed ice (shake with ice and strain over crushed ice). Garnish with a long orange twist.", "body_text": "2 oz Amber Virgin Island Rum (Plantation Dark)\n1/2 oz Lime Juice\n1/2 oz Orange Juice\n1/4 oz Cinnamon Syrup\n1/4 oz Donn's Spices #2 (1/8 oz each vanilla syrup and allspice dram)\n1 dash Angostura Bitters\nBlend 5 seconds with 4 oz crushed ice (shake with ice and strain over crushed ice). Garnish with a long orange twist.\nAfter realizing while drinking the Vendetta that I had not written about a Nui Nui, I decided to remedy that the next night. The Nui Nui had influenced me to create the\nKuula Hina\nat Russell House Tavern two years ago and that later morphed into the\nMytoi Gardens\nmenu item a few months later. Namely, it was the Donn's Spices #2, an elegant combination of vanilla and allspice, and here in the Nui Nui, it was also supplemented by cinnamon. According to Beachbum Berry, the Nui Nui was Don the Beachcomber's creation back in the mid-1930s in Hollywood as the Pupule; later, it took on the identity of the Nui Nui at the Mandalay Bar of the Colonel's Plantation Beef Steak House circa 1953.\nThe Nui Nui gave forth an orange aroma from the twist garnish, and the orange notes continued on into the sip along with lime and the rum's caramel. Finally, the swallow offered rum accented by cinnamon, allspice, and vanilla.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBH5UHcdqYD3pgtgibCGlyvDoQR7kIkTNWGoQ5a9WX-OXLlETe1l1y485g_H_j7WcrhzBtaTZMSam66KDOH2j060hdauA-Ao6z8ku2T6O-dTuPVWPPq3HLSDUNoo_-iX20ijVX0Kk5a5A/s320/nuinui_1739.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBH5UHcdqYD3pgtgibCGlyvDoQR7kIkTNWGoQ5a9WX-OXLlETe1l1y485g_H_j7WcrhzBtaTZMSam66KDOH2j060hdauA-Ao6z8ku2T6O-dTuPVWPPq3HLSDUNoo_-iX20ijVX0Kk5a5A/s800/nuinui_1739.jpg", "comment_count": 0 }, { "title": "cuban crusta", "url": "https://cocktailvirgin.blogspot.com/2016/05/cuban-crusta.html", "published": "2016-05-15T08:00:00.000-04:00", "updated": "2017-07-03T15:53:23.655-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "curacao", "egg white", "grenadine", "lime juice", "rum", "sugar" ], "ingredients": [ "1 jigger Bacardi (1 1/2 oz Seleta Gold Cachaça)" ], "instructions": "Shake once without ice and once with ice, and strain into a glass crusted with sugar. I added a long lime peel around the top interior diameter; as an afterthought, freshly grated nutmeg or a few droplets of aromatic bitters would not be out of place here on the egg white froth.", "body_text": "1 jigger Bacardi (1 1/2 oz Seleta Gold Cachaça)\nJuice 1 Lime (3/4 oz)\n1 tsp Grenadine (1/2 oz)\n1 dash Curaçao (1/2 oz Senior)\nWhite of 1 Egg\nShake once without ice and once with ice, and strain into a glass crusted with sugar. I added a long lime peel around the top interior diameter; as an afterthought, freshly grated nutmeg or a few droplets of aromatic bitters would not be out of place here on the egg white froth.\nA few Saturdays ago, I was perusing\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted another curious Crusta recipe that included egg white like the\nNiagara Crusta\nfrom that same tome. And like a few other Crusta recipes in that book, this one also left out the bitters that seemed to be a hallmark feature of classic Crusta recipes. Regardless, it seemed worthy of a try even if it was an outlier for a few reasons.\nThe Cuban Crusta shared a lime and grassy nose. Next, a creamy pomegranate and lime sip led into grassy rum and orange flavors. While looking at the drink photographs, I realized that freshly grated nutmeg or perhaps a few droplets of Angostura Bitters on the egg white froth surface would not be out of place here. Plus, the bitters garnish would add back an element that I found missing from the classic formula.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW5d8otrnsE2F8YuFy2tvgy8s6UvI7fUKdT9O1UzAeJo2cSfJuPPoeDPvD3YAXGDnrfSzjivNuP6noHijp44S2NO7FGtowmCsmw-pkF04B2-7Gh8fyhyphenhyphensdmMlXsi9OrIx6YWJ1Wl3vzBL/s320/cubancrusta1743.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW5d8otrnsE2F8YuFy2tvgy8s6UvI7fUKdT9O1UzAeJo2cSfJuPPoeDPvD3YAXGDnrfSzjivNuP6noHijp44S2NO7FGtowmCsmw-pkF04B2-7Gh8fyhyphenhyphensdmMlXsi9OrIx6YWJ1Wl3vzBL/s800/cubancrusta1743.jpg", "comment_count": 0 }, { "title": "destiny street", "url": "https://cocktailvirgin.blogspot.com/2016/05/destiny-street.html", "published": "2016-05-16T08:00:00.000-04:00", "updated": "2017-07-03T15:52:54.795-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Copper & Kings' MixTape national competition", "year": null }, "categories": [ "*original", "brandy", "chartreuse (yellow)", "lemon juice", "swedish punsch" ], "ingredients": [ "1 1/2 oz Brandy", "1/2 oz Yellow Chartreuse", "1/2 oz Kronan Swedish Punsch", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with orange oil (here it was a lemon twist).", "body_text": "1 1/2 oz Brandy\n1/2 oz Yellow Chartreuse\n1/2 oz Kronan Swedish Punsch\n1/2 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with orange oil (here it was a lemon twist).\nA few Sundays ago at work, I made the Destiny Street again to take a photo. The drink was my Richard Hell and the Voidoids-inspired recipe that got me into the semi-finals for the Copper & Kings' MixTape national competition. The idea was perhaps inspired by a Champs-Élysées crossed with the\nVan Dieman\nfrom the\nCafé Royal Cocktail Book\n. Initially, the original version of the drink contained a dash of Angostura Bitters like the Champs-Élysées, but that took the profile into something too darkly spiced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoST3d94Yc87O_A6pzk3QujRO6ZCg9a9cohUL2RCePGn6ZAYj0jp592U2p65MAAQpGZgTFmQe6rCZyuCKgHLpehiAuIh7qy4IV9F3HxHDjawMJjeiqn-MAaZeIq_loF71sBjZ6KNsV-1z/s320/destinystreet1749.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoST3d94Yc87O_A6pzk3QujRO6ZCg9a9cohUL2RCePGn6ZAYj0jp592U2p65MAAQpGZgTFmQe6rCZyuCKgHLpehiAuIh7qy4IV9F3HxHDjawMJjeiqn-MAaZeIq_loF71sBjZ6KNsV-1z/s800/destinystreet1749.jpg", "comment_count": 0 }, { "title": "all in", "url": "https://cocktailvirgin.blogspot.com/2016/05/all-in.html", "published": "2016-05-16T10:30:00.000-04:00", "updated": "2017-07-03T15:52:24.454-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Natasha David", "source": "Nite Cap", "year": 2016 }, "categories": [ "campari", "creme de cacao", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz 100+ Proof Rye Whiskey (Rittenhouse)", "3/4 oz Campari", "3/4 oz Dry Vermouth", "1/4 oz Crème de Cacao (Tempus Fugit)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz 100+ Proof Rye Whiskey (Rittenhouse)\n3/4 oz Campari\n3/4 oz Dry Vermouth\n1/4 oz Crème de Cacao (Tempus Fugit)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nA few Sundays ago, I was lured in by Erick Castro's chocolate cocktail article in the May/June 2016 issue of\nImbibe Magazine\n. The article's recipe that grabbed me was Natasha David's All In that she created at Nite Cap in Manhattan. As a chocolate\nOld Pal\nakin to Naren Young's\nChocolate Negroni\n, it seemed rather tempting. Moreover, the combination with dry vermouth also reminded me of my pisco-based\nStagecoach Mary\n.\nThe All In offered up a lemon oil nose over a chocolate-orange bouquet. Next, the sip provided a richness from the liqueurs that supplemented the malt from the whiskey, and the swallow countered and complemented the barrel notes of the rye with a bitter chocolate-orange combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXXDHOUxPw42Yi46uuiu5mrqjbyClAu8wOkd0i2apdHHnQWTYd_nanEwczb2nwgPCyvD0vKdc-sfuAdl_nzPcInBV2BKXZNr4GXk9loOA6uCcIGPyUa80Jxy0MxZbnVRAVz86f8EE9bpH/s320/allin1744.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXXDHOUxPw42Yi46uuiu5mrqjbyClAu8wOkd0i2apdHHnQWTYd_nanEwczb2nwgPCyvD0vKdc-sfuAdl_nzPcInBV2BKXZNr4GXk9loOA6uCcIGPyUa80Jxy0MxZbnVRAVz86f8EE9bpH/s800/allin1744.jpg", "comment_count": 0 }, { "title": "dengue fever", "url": "https://cocktailvirgin.blogspot.com/2016/05/dengue-fever.html", "published": "2016-05-17T08:00:00.000-04:00", "updated": "2017-07-03T15:51:54.766-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": null, "year": null }, "categories": [ "#trina's starlite lounge", "benedictine", "bitters (Angostura)", "falernum", "lime juice", "orange juice", "rum" ], "ingredients": [ "2 oz Pineapple-Infused El Dorado 8 Year Rum (*)", "3/4 oz Velvet Falernum", "1/2 oz Benedictine", "3/4 oz Lime Juice", "1/2 oz Orange Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and pour into a tall glass. Float ~1/2 oz DonQ 151 Proof Rum and garnish with an orange-cherry flag.", "body_text": "2 oz Pineapple-Infused El Dorado 8 Year Rum (*)\n3/4 oz Velvet Falernum\n1/2 oz Benedictine\n3/4 oz Lime Juice\n1/2 oz Orange Juice\n2 dash Angostura Bitters\nShake with ice and pour into a tall glass. Float ~1/2 oz DonQ 151 Proof Rum and garnish with an orange-cherry flag.\n(*) Plantation Stiggins' Pineapple Rum will work well here. Perhaps regular amber rum with a 1/4 oz pineapple syrup would work too.\nTwo weeks ago, my Tuesday shift closed in time to catch a nightcap at Trina's Starlite Lounge up the street. There, I asked bartender Crystal Kelley for the Dengue Fever that reminded me of their\nBath Salts\nin name. Once built, the Dengue Fever shared an orange aroma accented by overproof rum. On the sip, the rum's caramel paired with the orange and lime notes, and the swallow combined rum, herbal, and spice flavors with a hint of pineapple on the finish.\nUpdate 1/26/17:\nthis drink was created by Tony Iamunno.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFF4RZINLEGSwhv1E612V1nRBq2NHAcQNuU2nmlpCl1pYnhXgbqHP_TTiY62qCK8rCkCvVf9aVPxJBvr76aFVyzcQT8ulNr166WiWOlo7qQHDEuA1D_tvLLffNv6WdOhHCRgxGBpazUZr/s320/dengue1752.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFF4RZINLEGSwhv1E612V1nRBq2NHAcQNuU2nmlpCl1pYnhXgbqHP_TTiY62qCK8rCkCvVf9aVPxJBvr76aFVyzcQT8ulNr166WiWOlo7qQHDEuA1D_tvLLffNv6WdOhHCRgxGBpazUZr/s800/dengue1752.jpg", "comment_count": 0 }, { "title": "all jacked up", "url": "https://cocktailvirgin.blogspot.com/2016/05/all-jacked-up.html", "published": "2016-05-18T08:00:00.000-04:00", "updated": "2017-07-03T15:51:13.524-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jordan Brower", "source": "Imbibe Magazine", "year": null }, "categories": [ "applejack", "fernet-branca", "maraschino", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Mezcal (Montelobos)", "1 oz Sweet Vermouth (Dolin)", "3/4 oz 100 Proof Apple Brandy (Laird's)", "1/4 oz Fernet Branca", "1/4 oz Maraschino Liqueur (Luxardo)" ], "instructions": "Stir with ice and strain into a rocks glass with fresh ice. Garnish with an apple fan (omit).", "body_text": "1 oz Mezcal (Montelobos)\n1 oz Sweet Vermouth (Dolin)\n3/4 oz 100 Proof Apple Brandy (Laird's)\n1/4 oz Fernet Branca\n1/4 oz Maraschino Liqueur (Luxardo)\nStir with ice and strain into a rocks glass with fresh ice. Garnish with an apple fan (omit).\nTwo Wednesdays ago, it was after midnight so it was technically Cinco de Mayo. To get a head start on the holiday, I decided upon another recipe from the current issue of\nImbibe Magazine\ncalled All Jacked Up from Jordan Brower of Mayahuel in Manhattan. Overall, it seemed like a smoky agave version of the\nNewark\n. Once built, it presented a smoky aroma with hints of Maraschino on the nose. Next, grape on the sip transitioned to mezcal, apple, and hints of nutty cherry with an herbal menthol finish.\nPostnote:\nI remade the drink in the Fall and included the apple fan to great aromatic and visual effect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXrV2zr_hhd6tQptjlwC3kyCrbf1cYscKnwnsO_4ve2ZQZyWb97oWBVybAxNZMg1pMw4VgaNwmXQNqDRJhbHQLOjFm0jg-Ty6vFya1kKVmUdwFtnQB5ZHVsA9u0EnNY2yiLIWAoGAFIHc/s320/alljacked1753.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELN_H8dYBEyTXCltlqYfkiWwfdZ3SYYl8DqoaTpXYf2SuWmDleUvmIjrUhN8ltrk0ZqBZ6Ea_PX-G3UPpvX1XFKglhoS5LESqyCRDBvnzK_ezvsxTPeU9OOYGArG4FSR0FsioST_goy16/s320/alljackedup2024.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXrV2zr_hhd6tQptjlwC3kyCrbf1cYscKnwnsO_4ve2ZQZyWb97oWBVybAxNZMg1pMw4VgaNwmXQNqDRJhbHQLOjFm0jg-Ty6vFya1kKVmUdwFtnQB5ZHVsA9u0EnNY2yiLIWAoGAFIHc/s800/alljacked1753.jpg", "comment_count": 3 }, { "title": "last rites", "url": "https://cocktailvirgin.blogspot.com/2016/05/last-rites.html", "published": "2016-05-19T08:00:00.000-04:00", "updated": "2017-07-03T15:49:16.941-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Marciano Licudine", "source": "Mai-Kai", "year": 1959 }, "categories": [ "falernum", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "3 oz Aged Martinique Rum (2 oz Depaz Rhum Agricole)", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Falernum (Velvet)" ], "instructions": "Blend with 6 oz crushed ice for 5 seconds (shake with cracked ice and pour into a tall glass). Fill with crushed ice, and I added a long lime twist.", "body_text": "3 oz Aged Martinique Rum (2 oz Depaz Rhum Agricole)\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Falernum (Velvet)\nBlend with 6 oz crushed ice for 5 seconds (shake with cracked ice and pour into a tall glass). Fill with crushed ice, and I added a long lime twist.\nAfter my shift two Thursdays ago, I turned to Beachbum Berry's\nSippin' Safari\nand decided upon the Last Rites created by Marciano Licudine at the Mai-Kai circa 1959. Overall, it reminded me of the\nSouth Pacific Punch\nwith a different rum style and no orange juice element. Once prepared, it offered a lime aroma from the twist I added that preceded the lime and passion fruit-driven tropical sip. Next, the swallow was a combination of grassy rum, passion fruit, and clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZguGJgQGq-3diPwmJAloMQydJsUcOJ8UhVubx-JNLgG8kUZn01339L-5_DfPdo_NVUXiuZ3IKxmU6mhbyEw6zP1UfjXwhd6fy3VkSqoGPGN5a_ZDtLixoxhFlmkqnh1n4IeQsa8j4lAB0/s320/lastrites1756.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZguGJgQGq-3diPwmJAloMQydJsUcOJ8UhVubx-JNLgG8kUZn01339L-5_DfPdo_NVUXiuZ3IKxmU6mhbyEw6zP1UfjXwhd6fy3VkSqoGPGN5a_ZDtLixoxhFlmkqnh1n4IeQsa8j4lAB0/s800/lastrites1756.jpg", "comment_count": 0 }, { "title": "pahoehoe", "url": "https://cocktailvirgin.blogspot.com/2016/05/pahoehoe.html", "published": "2016-05-20T08:00:00.000-04:00", "updated": "2017-07-03T15:48:46.853-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Batik Bar of the Mauna Kea Beach Hotel", "year": 1970 }, "categories": [ "grenadine", "lemon juice", "rum" ], "ingredients": [ "2 oz Light Rum (Hampden Estate's Rum Fire)", "2 oz Passion Fruit Juice (Goya)", "1 oz Grenadine", "1 oz Lemon Juice" ], "instructions": "Shake with ice and pour into a Double Old Fashioned glass or a small Tiki bowl. Float a spent half lemon shell, add a sugar cube, douse with 151 proof rum (El Dorado 151), and ignite.", "body_text": "2 oz Light Rum (Hampden Estate's Rum Fire)\n2 oz Passion Fruit Juice (Goya)\n1 oz Grenadine\n1 oz Lemon Juice\nShake with ice and pour into a Double Old Fashioned glass or a small Tiki bowl. Float a spent half lemon shell, add a sugar cube, douse with 151 proof rum (El Dorado 151), and ignite.\nTwo Fridays ago, I ventured into Beachbum Berry's\nSippin' Safari\nfor the evening's nightcap. I was drawn into the Pahoehoe as the idea of drinking out of a Tiki bowl appealed to me; the original recipe was crafted at the Batik Bar of the Mauna Kea Beach Hotel circa 1970. Pahoehoe turns out to be the Hawaiian term for lava with a smooth, shiny, or swirled surface, so the red color from the grenadine and the flaming volcano in the middle were quite apropos.\nThe Pahoehoe offered funky rum and a vaguely fruity aroma underneath the charring citrus garnish notes. Next, lemon and grenadine on the sip led into funky rum on the swallow with passion fruit on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD679Dp_GreKZZN8wUrmwArRwVce7chOWhL-cgjqwqGVUf_m_VkTbz4C-g1Y2lMgBJMcE5nfj65EAmTik_bJ0BdWYK9tIfH5T9HYj5glB7mXeuOoeZjtUNBcJKoGLQpQrv3K-SBKGTK2S8/s320/pahoehoe1759.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD679Dp_GreKZZN8wUrmwArRwVce7chOWhL-cgjqwqGVUf_m_VkTbz4C-g1Y2lMgBJMcE5nfj65EAmTik_bJ0BdWYK9tIfH5T9HYj5glB7mXeuOoeZjtUNBcJKoGLQpQrv3K-SBKGTK2S8/s800/pahoehoe1759.jpg", "comment_count": 0 }, { "title": "the winchester", "url": "https://cocktailvirgin.blogspot.com/2016/05/the-winchester.html", "published": "2016-05-21T08:00:00.001-04:00", "updated": "2025-08-08T12:06:00.750-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Co.", "year": 2009 }, "categories": [ "bitters (Angostura)", "gin", "grapefruit juice", "grenadine", "lime juice", "simple syrup (ginger)", "st. germain" ], "ingredients": [ "1 oz Tanqueray London Dry Gin", "1 oz Hayman's Old Tom Gin", "1 oz Martin Miller's Westbourne Strength Gin", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "3/4 oz St. Germain", "1/2 oz Grenadine", "1/4 oz Ginger Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Tiki mug. I added a mint garnish like in the classic.", "body_text": "1 oz Tanqueray London Dry Gin\n1 oz Hayman's Old Tom Gin\n1 oz Martin Miller's Westbourne Strength Gin\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n3/4 oz St. Germain\n1/2 oz Grenadine\n1/4 oz Ginger Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a Tiki mug. I added a mint garnish like in the classic.\nTwo Saturdays ago, I reached for the new addition to my library, David Montgomery's\nZombie Horde\n, a collection of Zombie recipes and variations throughout the decades. Instead of a standard 3 rum\nZombie\n, I was lured in by a 3 gin one, the Winchester. Brian Miller of Death & Co. in Manhattan crafted this tribute to gin advocate Angus Winchester circa 2009, and he swapped the classic's falernum, cinnamon syrup, and absinthe for St. Germain and ginger syrup in the ingredients list.\nWith the return of my mint patch, the Winchester proudly greeted the nose with fresh mint aromas. Next, a fruity sip with lime, grapefruit, and pomegranate led into a complex swallow with juniper, sage, pear, and ginger flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HRx_CzSsseKJVJO1T2Y1Ci8Pj5O3FgCaq01PidQYgcg1Gva51_LQhmAqImDlf0fSN0OfDdPAloCXv738yV1giLdfvmnIIgqn-4IwKrWBF2s-7uOTV6AyrsOBM_yDie9OmPGIaoaXqoQI/s320/winchester1762.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HRx_CzSsseKJVJO1T2Y1Ci8Pj5O3FgCaq01PidQYgcg1Gva51_LQhmAqImDlf0fSN0OfDdPAloCXv738yV1giLdfvmnIIgqn-4IwKrWBF2s-7uOTV6AyrsOBM_yDie9OmPGIaoaXqoQI/s800/winchester1762.jpg", "comment_count": 0 }, { "title": "cyclone", "url": "https://cocktailvirgin.blogspot.com/2016/05/cyclone.html", "published": "2016-05-22T08:00:00.000-04:00", "updated": "2017-07-03T15:47:42.471-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1933 }, "categories": [ "cointreau", "creme de peche", "grapefruit juice", "rum" ], "ingredients": [ "1/2 Bacardi (1 oz Caliche Silver Rum + 1/2 oz Seleta Gold Cachaça)", "1/3 Peach Brandy (1/2 oz Edmond Briottet Crème de Peche de Vigne)", "1 dash Cointreau (1/4 oz)", "2 dash Grapefruit Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a grapefruit twist.", "body_text": "1/2 Bacardi (1 oz Caliche Silver Rum + 1/2 oz Seleta Gold Cachaça)\n1/3 Peach Brandy (1/2 oz Edmond Briottet Crème de Peche de Vigne)\n1 dash Cointreau (1/4 oz)\n2 dash Grapefruit Juice (3/4 oz)\nShake with ice and strain into a cocktail glass. I added a grapefruit twist.\nFor my post-work nightcap, I decided upon the Cyclone from\nPioneers of Mixing at Elite Bars: 1903-1933\n. Once prepared, it offered a grapefruit oil aroma from the twist that led into a grapefruit sip that also shared a vague fruitiness from the other ingredients. Finally, the swallow gave forth grassy rum flavors with the sugar cane funk melding well with the peach-orange notes from the liqueurs.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HxSxCSEJDxaq3TR4rdJP5jQ3ORi747_3Skt1KpACZj5-zHojU63wEXvHTN8LqM1aSBCmz5RYleZFjKwS6p72Xsg7kkYlQ78I8MKZGrjxeVqCKOq9zmB408YMC2WPxqoY1bYwjzB9M5BE/s320/cyclone1766.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HxSxCSEJDxaq3TR4rdJP5jQ3ORi747_3Skt1KpACZj5-zHojU63wEXvHTN8LqM1aSBCmz5RYleZFjKwS6p72Xsg7kkYlQ78I8MKZGrjxeVqCKOq9zmB408YMC2WPxqoY1bYwjzB9M5BE/s800/cyclone1766.jpg", "comment_count": 0 }, { "title": "van wyck", "url": "https://cocktailvirgin.blogspot.com/2016/05/van-wyck.html", "published": "2016-05-22T15:55:00.001-04:00", "updated": "2017-07-03T15:47:14.823-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "amer picon", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CIX) was picked by Nick of the\nBooze Baron\nblog. The theme he chose was \"Dry Cocktails,\" and he elaborated on the choice with his description of, \"...There's an entire section of the human sensory experience that enjoys things like dry wines, dry sherries, dry cider, crisp pilsners, dry lambics, gin with soda not tonic and neat spirits. Aperitifs are supposed to avoid sugar so as to not fatigue the taste buds but swanky restaurants seem to think an Old Fashioned or a Hurricane is good enough... maybe we as mixing maestros don't actually consider the whole palate in our industry. Try to name a famous dry cocktail other than the Martini... We don't make enough of them, nor write about them. With a world that's slowly waking up to the fact that excess sugar is probably one of the worst things we put in our diet it's something we all should probably take a look at. Your mission is to create an awesome dry cocktail that excites, entices, and above all refreshes.\" Nick went on to elaborate on his definition of dry as no more than 10% being sweetener or juice with an additional 10% allotment for sweet fortified wines and vermouths.\nFor inspiration, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\ntwo nights ago for many of their drinks have dashes of sweetener that can be interpreted by your palate. In fact, making drinks from that book is a great experiment in figuring how to achieve your preferred balance. With that, I could easily fit the dashes of sweeteners to 10% (or about 1/4 oz for every 2 1/2 oz). In perusing the whiskey section, I spotted the Van Wyck which appeared like a Dry Manhattan that was made more complex and sweeter by two elements: crème de vanilla and Amer Picon.\nVan Wyck\n• 3/4 Rye (2 oz Michter's Straight Rye)\n• 1/4 French Vermouth (3/4 oz Noilly Prat Dry)\n• 1/2 tsp Crème de Vanilla (1/8 oz Navan --> later 1/4 oz)\n• 1 dash Picon or Angostura Bitters (1/8 oz Amer Picon --> later 1/4 oz)\nStir with ice and strain into a cocktail glass.\nI opted for the Amer Picon instead of the much drier Angostura Bitters for the recipe reminded me of a\nBrooklyn\nwith vanilla liqueur instead of Maraschino. For the vanilla, I opted for the Navan on my shelf which the Grand Marnier company decided to later discontinue; I have heard that Licor 43 will work in a pinch if there is no crème de vanilla proper available, and vanilla syrup would not be out of place either. Once prepared, the Van Wyck gave off a vanilla-accented rye aroma. Next, dry malt on the sip gave way to a whiskey swallow with a bitter orange-vanilla finish. I could not help but think that the drink could be improved by using an older whiskey where the barrel would impart a greater range of complementary vanilla notes; since most ryes are young, perhaps an older Bourbon would work. The second was that the modifiers needed to be boosted for flavor purposes, so I ended up adding another barspoon each of Navan and Amer Picon to approach my preferred Brooklyn structure. The result was much more distinctive although out of the boundaries for this event's rules. While I do enjoy dry gin, sherry, Madeira, and rum drinks, for some reason, it is not as enjoyable to drink dry whiskey drinks. Also, I could have utilized the Angostura Bitters and made the 10% of the drink the crème de vanilla, but I thought that the Amer Picon would give a bit more depth.\nSo thank you to Nick for hosting Mixology Monday for teaching us to cleanse our palates and (re)learn to appreciate the drier side of things. And thanks to the sugar-free/light participants this month who keep Mixology Monday stirring and shaking away every few weeks!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJUwisGsoI7UPYZJgWsV92aWZgAoeapIdbVdzSlWL5Q8PVzo50AvUbVMiVPTIiYkcw7PTOSgDwFTXPxoAxCG9cNrFo0ja1rAta082N_JSdSn3Lu3WjWnCmPjMaZfvKDKLofHxDCKTh1YH/s320/vanwyck_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "genever daisy", "url": "https://cocktailvirgin.blogspot.com/2016/05/genever-daisy.html", "published": "2016-05-23T08:00:00.000-04:00", "updated": "2017-07-03T15:45:07.678-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "White Chapel", "year": null }, "categories": [ "genever", "lemon juice", "maraschino", "orgeat" ], "ingredients": [ "1 3/4 oz Genever (Bols)", "1/2 oz Orgeat", "1/4 oz Maraschino Liqueur (Luxardo)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe. I added a lemon twist.", "body_text": "1 3/4 oz Genever (Bols)\n1/2 oz Orgeat\n1/4 oz Maraschino Liqueur (Luxardo)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe. I added a lemon twist.\nTwo Mondays ago, I decided to make the Genever Daisy recipe presented by White Chapel in San Francisco that appeared in the most recent issue of\nImbibe Magazine\n. At first, I thought that it was one of their own creations that utilized the nutty pairing of orgeat and Maraschino that worked so well in drinks like the\nGold Cup\nand\nMarlin\n. Later, I realized that it was based off of Jerry Thomas' 1876 recipe for the Gin Daisy that called for Holland Gin.\nThe Genever Daisy shared a lemon oil aroma over malty and nutty cherry notes. Next, a creamy lemon sip transitioned into an elegant pairing of Genever and Maraschino on the swallow. Indeed, Thomas was in on this delightful Maraschino-orgeat pairing 80+ years before Tiki legends latched onto it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXIOtyWw-T1p7et6tDBLQqXu2_eAIj9oytZLP5pBybZ5CS1thUqKC4diJ5eitWu0w45T9SOCK26VEqDl2k2uTFENiy8SAhWdhFTyFwRi9wVDOx_1O84qtRwaFWerdYxO2vMWw2ZQyxr3g/s320/geneverdaisy1767.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXIOtyWw-T1p7et6tDBLQqXu2_eAIj9oytZLP5pBybZ5CS1thUqKC4diJ5eitWu0w45T9SOCK26VEqDl2k2uTFENiy8SAhWdhFTyFwRi9wVDOx_1O84qtRwaFWerdYxO2vMWw2ZQyxr3g/s800/geneverdaisy1767.jpg", "comment_count": 0 }, { "title": "[bruce's heart]", "url": "https://cocktailvirgin.blogspot.com/2016/05/bruces-heart.html", "published": "2016-05-24T08:00:00.000-04:00", "updated": "2017-07-03T15:44:35.183-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "ginger liqueur", "lemon juice", "orgeat", "scotch", "sherry" ], "ingredients": [ "2 oz Lustau Amontillado Sherry", "1/2 oz Laphroaig Scotch", "1/2 oz King's Ginger Liqueur", "1/2 oz Orgeat", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Lustau Amontillado Sherry\n1/2 oz Laphroaig Scotch\n1/2 oz King's Ginger Liqueur\n1/2 oz Orgeat\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I returned home from my work shift and received a recipe that Andrea had gotten from bartender Sahil Mehta at Estragon as his drink of the day earlier that evening. With nutty sherry and orgeat meeting up with Scotch and ginger in the roster, I was definitely intrigued. For a name, I dubbed it \"Bruce's Heart\" after Robert the Bruce's dying wish in 1329 to have his heart taken into battle against the Moors in Spain.\nThe drink began with a smoky aroma with almond notes poking through the peat. Next, a creamy lemon and grape sip transitioned into smoky Scotch and nutty grape and orgeat swallow with a ginger-spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7n0K25o9svje8txwqmdRwFtyi9lKBIrrg3wdGmv_oi3_1xEnpY59-KhuWCShDF8naCFShN545zRdQnQdp2Ae0img5Dd7UeJ1-9fjVCHYfD59YUZrUIPg-VYImE3bOX2l9QMnzIAg2tcPL/s320/brucesheart1769.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7n0K25o9svje8txwqmdRwFtyi9lKBIrrg3wdGmv_oi3_1xEnpY59-KhuWCShDF8naCFShN545zRdQnQdp2Ae0img5Dd7UeJ1-9fjVCHYfD59YUZrUIPg-VYImE3bOX2l9QMnzIAg2tcPL/s800/brucesheart1769.jpg", "comment_count": 0 }, { "title": "anchor of light", "url": "https://cocktailvirgin.blogspot.com/2016/05/anchor-of-light.html", "published": "2016-05-25T08:00:00.000-04:00", "updated": "2017-07-03T15:43:59.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Keith Corbett", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "chartreuse (yellow)", "falernum", "lime juice", "pineapple juice", "pisco" ], "ingredients": [ "2 oz La Caravedo Pisco", "1/2+ oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Yellow Chartreuse", "1/2 oz Falernum" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz La Caravedo Pisco\n1/2+ oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Yellow Chartreuse\n1/2 oz Falernum\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I ventured down to Stoddard's where bartender Keith Corbett was at the stick. For a drink, I asked for his \"Anchor If Light\" from the menu, and I was curious about the nautical meaning especially with the sailor's ties to pisco. Keith explained that the name was \"Anchor Of Light\" after the video game, and the difference was due to autocorrect when submitting his drinks for the menu. Regardless, the idea of an herbal and spiced\nPisco Punch\nsounded delightful.\nThe Anchor Of Light presented a pisco and pineapple aroma with hints of herbal notes. Next, lime and a vague fruitiness on the sip led into pisco, pineapple, clove, and herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01Y7sW3Jbp4lGMClOQhl90PuhhTs7_Azgckcy9PB1kF5_1u06Ie0GqFAKkDXvMZP9MwrEVMTXoFMObLHMGHyMTA9Jd-ZDlIn090GvmHZn65ov5C6AUj3c-K_psojUwnn1mYRjmCkXTeis/s320/anchorlight1770.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01Y7sW3Jbp4lGMClOQhl90PuhhTs7_Azgckcy9PB1kF5_1u06Ie0GqFAKkDXvMZP9MwrEVMTXoFMObLHMGHyMTA9Jd-ZDlIn090GvmHZn65ov5C6AUj3c-K_psojUwnn1mYRjmCkXTeis/s800/anchorlight1770.jpg", "comment_count": 0 }, { "title": "chingon", "url": "https://cocktailvirgin.blogspot.com/2016/05/chingon.html", "published": "2016-05-26T08:00:00.000-04:00", "updated": "2017-07-03T15:43:27.068-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "benedictine", "lime juice", "orange juice", "orgeat", "tequila" ], "ingredients": [ "2 oz Siete Leguas Reposado Tequila (Espolon)", "1/4 oz Benedictine", "1/2 oz Orange Juice", "1/2 oz Lime Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "2 oz Siete Leguas Reposado Tequila (Espolon)\n1/4 oz Benedictine\n1/2 oz Orange Juice\n1/2 oz Lime Juice\n1/2 oz Orgeat\nShake with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Thursdays ago, I turned to the\nDeath & Co. Cocktail Book\nfor my evening's post-work shift nightcap. In the shaken agave section was a Brian Miller recipe from 2009 dedicated to his hardworking bar backs, and he named it the Chingon after the Mexican slang for \"bad ass.\" Overall, the recipe reminded me of the\nChasing Fireflies\nwith Benedictine in place of the Green Chartreuse, and also the tequila, orgeat, and lime combination made me think of the Trader Vic classic, the\nPinky Gonzalez\n.\nThe Chingon presented orange and agave notes to the nose. Next, a creamy orange and lime sip transitioned into tequila accented by Benedictine's herbalness and complemented by orgeat's earthiness on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKd9ymOp4f0rli4zjJGYm5NTmTiyUoLHlLdW0VEe1kSY6-ZjrPoKsxVXrDSiwHJJqoI4YB62yYxwhWpP0FXnK9c1c9iiTv-TWhjkDXycp8P3m-4FMSnySItijI1tfsec_CmrTts_rU49Si/s320/chingon1772.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKd9ymOp4f0rli4zjJGYm5NTmTiyUoLHlLdW0VEe1kSY6-ZjrPoKsxVXrDSiwHJJqoI4YB62yYxwhWpP0FXnK9c1c9iiTv-TWhjkDXycp8P3m-4FMSnySItijI1tfsec_CmrTts_rU49Si/s800/chingon1772.jpg", "comment_count": 0 }, { "title": "bravo zulu", "url": "https://cocktailvirgin.blogspot.com/2016/05/bravo-zulu.html", "published": "2016-05-27T08:00:00.000-04:00", "updated": "2017-07-03T15:41:45.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Vincent Toscano", "source": "Rye", "year": null }, "categories": [ "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Bacardi Superior (El Dorado 5 Year)", "1/2 oz Noilly Prat Sweet Vermouth (Dolin)", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into an Old Fashioned glass (Tiki mug) filled with crushed ice. Garnish with a mint sprig.", "body_text": "1 1/2 oz Bacardi Superior (El Dorado 5 Year)\n1/2 oz Noilly Prat Sweet Vermouth (Dolin)\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/4 oz Cinnamon Syrup\nShake with ice and strain into an Old Fashioned glass (Tiki mug) filled with crushed ice. Garnish with a mint sprig.\nTwo Fridays ago, I strained off my new batch of cinnamon syrup to make a recipe that I spotted in the current issue of\nChilled Magazine\n. The magazine featured some of the recipes from this year's Bacardi Legacy competition, and Vincent Toscano's Bravo Zulu seemed like a delight. With sweet vermouth in the mix, it reminded me of other tropical numbers like the\nFloridita\nand the\nTortuga\n. When I made Vincent's drink that he created at San Francisco's Rye, it presented a mint bouquet to the nose. Next, lime, caramel, and a vague fruitiness from the pineapple on the sip gave way to rum, grape, and pineapple flavors on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkUhTiQuniyoBskyju1kFBtUrcxhyUrx9wpZcP9OEG6PWdB8sn86x8A5k7NQ9lk9-aDmGmyGLXL8rOz8HgCUoFMnbZ7CIWfMhIfP-bKBF6b87SFX0L6_bQMCQ6_cIz2fWQ3fduDpnTEMc/s320/bravozulu1773.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkUhTiQuniyoBskyju1kFBtUrcxhyUrx9wpZcP9OEG6PWdB8sn86x8A5k7NQ9lk9-aDmGmyGLXL8rOz8HgCUoFMnbZ7CIWfMhIfP-bKBF6b87SFX0L6_bQMCQ6_cIz2fWQ3fduDpnTEMc/s800/bravozulu1773.jpg", "comment_count": 0 }, { "title": "democrat", "url": "https://cocktailvirgin.blogspot.com/2016/05/democrat.html", "published": "2016-05-28T08:00:00.000-04:00", "updated": "2017-07-03T15:41:14.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "stir", "attribution": { "creator": "Jon Santer", "source": "Bourbon & Branch", "year": null }, "categories": [ "creme de peche", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses Yellow)", "3/4 oz Lemon Juice", "1/2 oz Peach Liqueur (Edmond Briottet Crème de Peche de Vigne)", "1/2 oz Honey Syrup" ], "instructions": "Stir in a Collins glass with crushed ice. Garnish with a lemon wheel and a mint sprig (in article photo, not written recipe).", "body_text": "2 oz Bourbon (Four Roses Yellow)\n3/4 oz Lemon Juice\n1/2 oz Peach Liqueur (Edmond Briottet Crème de Peche de Vigne)\n1/2 oz Honey Syrup\nStir in a Collins glass with crushed ice. Garnish with a lemon wheel and a mint sprig (in article photo, not written recipe).\nTwo Saturdays ago, I decided to make good use of my new mint crop that returned for another season and make the Democrat that I spotted in an\nEater\narticle. The Prizefighter's Jon Santer created the Democrat while at Bourbon & Branch in San Francisco midway through reading a Harry Truman biography. Truman was a big fan of Bourbon cocktails, and Santer kept the Southern theme with peaches and lemonade.\nThe Democrat began with a lemon and mint aroma. The lemon continued on into the sip where it mingle with the honey notes, and the swallow offered Bourbon, floral, peach, and vanilla flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7pAf21eca37r0KtSSEFVtuE6IpApWKy85N775C3ybtJDcV7eSMLdPb82H9srhTHxTkJ-ac-ftanE7kMEgldIo6-c5S2SFk6XeY3jmJ0Qff4tb9cHpN4c4gF1ahcxhPE63fWYz8RIEkGt/s320/democrat1774.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7pAf21eca37r0KtSSEFVtuE6IpApWKy85N775C3ybtJDcV7eSMLdPb82H9srhTHxTkJ-ac-ftanE7kMEgldIo6-c5S2SFk6XeY3jmJ0Qff4tb9cHpN4c4gF1ahcxhPE63fWYz8RIEkGt/s800/democrat1774.jpg", "comment_count": 0 }, { "title": "baltasar & blimunda", "url": "https://cocktailvirgin.blogspot.com/2016/05/baltasar-blimunda.html", "published": "2016-05-29T08:00:00.000-04:00", "updated": "2017-07-03T15:40:41.906-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": null }, "categories": [ "campari", "gin", "port (tawny)", "punt e mes" ], "ingredients": [ "2 oz Beefeater Gin", "1/2 oz Punt e Mes", "1/2 oz Campari", "1/2 oz Tawny Port (Taylor Fladgate Ruby)" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a flamed orange twist (omitted flame).", "body_text": "2 oz Beefeater Gin\n1/2 oz Punt e Mes\n1/2 oz Campari\n1/2 oz Tawny Port (Taylor Fladgate Ruby)\nStir with ice and strain into a cocktail coupe. Garnish with a flamed orange twist (omitted flame).\nAfter my Sunday night shift, I opted for the\nDeath & Co. Cocktail Book\nas the source of my evening's nightcap. There in the Negroni variation section was Phil Ward's Baltasar and Blimunda. The name is a reference to a Nobel Prize-winning book of that name by Portuguese author José Saramago, and the tie in is that Phil included Portuguese fortified wine in the mix. Similar to how Phil split the vermouth element in the\nCornwall Negroni\n, here he utilized Punt e Mes paired with port to balance the gin and Campari.\nThe Baltasar and Blimunda's twist garnish brought fresh orange oil notes over the Campari's bitter orange ones. Next, the port with assistance from the Punt e Mes shared a rich grape on the sip, and the swallow gave forth gin botanicals and Punt e Mes bitterness with a grapefruit-y finish from the Campari.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqG-cP5DeLsYOHQz98Q-AwKP7bEJdGuUWv1W8tesjOLr__9I3u3L1I69seEcC8D8hdFM_hA1TgpqHNw47O_FP7O_hYYdMGh5sZjl8_Iv9P9VLQhB3j6FQw8F0qqTgJSakYRusRJYQtvFdv/s320/baltasar1776.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqG-cP5DeLsYOHQz98Q-AwKP7bEJdGuUWv1W8tesjOLr__9I3u3L1I69seEcC8D8hdFM_hA1TgpqHNw47O_FP7O_hYYdMGh5sZjl8_Iv9P9VLQhB3j6FQw8F0qqTgJSakYRusRJYQtvFdv/s800/baltasar1776.jpg", "comment_count": 0 }, { "title": "cynar buck", "url": "https://cocktailvirgin.blogspot.com/2016/05/cynar-buck.html", "published": "2016-05-30T08:00:00.000-04:00", "updated": "2017-07-03T15:40:06.419-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Patrick Andrew", "source": "the Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "cynar", "falernum", "ginger beer", "lime juice" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Velvet Falernum", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Collins glass. Top with 3 oz ginger beer, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.", "body_text": "1 1/2 oz Cynar\n1/2 oz Velvet Falernum\n1/2 oz Lime Juice\nShake with ice and strain into a Collins glass. Top with 3 oz ginger beer, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.\nTwo Mondays ago, Andrea and I ventured up to the Baldwin Bar at Sichuan Garden II where Vannaluck Hongthong and Raul Zelaya were at the stick. For a first drink, I asked Van for the Cynar Buck on the menu that reminded me in concept of Deep Ellum's\nFernet Buck\n, and he mentioned was created by bartender Patrick Andrew. The Buck began with a mint and nutmeg aroma that preceded a caramel and lime sip. Next, the swallow was where the magic happened with a funky bitter paired with ginger spice that finished with clove and additional ginger notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdC8PGbbyDxYt2SH-rkQcwmr3K4eV0LxpbqN4HQxzmOnl2BgAPCelJdvX4SUEFJpkImQihm469u2OK5va-uwyi67CXyQ90Cl7mYYCtfs3ULw1m_3BxVhxigCoVdQ4b3mnZ8IvVGzwF029A/s320/cynarbuck1778.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdC8PGbbyDxYt2SH-rkQcwmr3K4eV0LxpbqN4HQxzmOnl2BgAPCelJdvX4SUEFJpkImQihm469u2OK5va-uwyi67CXyQ90Cl7mYYCtfs3ULw1m_3BxVhxigCoVdQ4b3mnZ8IvVGzwF029A/s800/cynarbuck1778.jpg", "comment_count": 0 }, { "title": "campbell town rock", "url": "https://cocktailvirgin.blogspot.com/2016/05/campbell-town-rock.html", "published": "2016-05-31T08:00:00.000-04:00", "updated": "2017-07-03T15:39:37.348-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Vannaluck Hongthong", "source": null, "year": null }, "categories": [ "#sichuan-garden2", "bitters (other)", "campari", "lemon juice", "passion fruit syrup", "rum (white)" ], "ingredients": [ "2 oz Privateer Silver Rum", "1 oz Passion Fruit Syrup", "1/2 oz Gran Classico", "1 oz Lemon Juice", "2 dash Bittermens Tiki Bitters" ], "instructions": "Shake with ice and strain into a Collins glass. Garnish with mint and a lemon-cherry flag.", "body_text": "2 oz Privateer Silver Rum\n1 oz Passion Fruit Syrup\n1/2 oz Gran Classico\n1 oz Lemon Juice\n2 dash Bittermens Tiki Bitters\nShake with ice and strain into a Collins glass. Garnish with mint and a lemon-cherry flag.\nFor a second drink, I asked Vannaluck Hongthong for the Campbell Town Rock. Van described how this was his recipe that he created in honor of Privateer's distiller Maggie Campbell. I was drawn to the recipe by the fact that the ingredients list reminded me of a\nHurricane\nand how well Gran Classico, like Campari, pairs with tropical flavors such as in the\nMother of Turin\n.\nThe Campbell Town Rock presented a lemon and mint bouquet. Next, lemon and something vaguely tropical on the sip transitioned into rum and the great bitter-tropical combination of passion fruit and Gran Classico on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqdZYDMsL1bNV9HKoUuj7D4WUYu0aNoPO0ZdGbUy3kfLo_YM_uMgXnz8ARrhsk1-SZ4olYk-MP1K1GvKN7VUv_XCE6-lH-342IKUm5dUdMcqIMmVghxTPJJfWq8QDFzGsEbuzCqcU6C09/s320/campbelltown1780.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqdZYDMsL1bNV9HKoUuj7D4WUYu0aNoPO0ZdGbUy3kfLo_YM_uMgXnz8ARrhsk1-SZ4olYk-MP1K1GvKN7VUv_XCE6-lH-342IKUm5dUdMcqIMmVghxTPJJfWq8QDFzGsEbuzCqcU6C09/s800/campbelltown1780.jpg", "comment_count": 0 }, { "title": "yacht rock", "url": "https://cocktailvirgin.blogspot.com/2016/06/yacht-rock.html", "published": "2016-06-01T08:00:00.000-04:00", "updated": "2017-07-03T15:38:20.596-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Garret Richard", "source": "Slowly Shirley and the Happiest Hour", "year": null }, "categories": [ "campari", "creme de cacao", "lime juice", "orange juice", "rum", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Coruba Dark Rum", "3/4 oz Smith & Cross Rum", "3/4 oz Campari", "1/2 oz Dolin Sweet Vermouth (should have been Blanc, see comment)", "1/2 oz Tempus Fugit Crème de Cacao", "1/2 oz Simple Syrup", "1/2 oz Lime Juice", "1/2 oz Orange Juice" ], "instructions": "Shake with 3 ice cubes and strain into a snifter glass. Fill with crushed ice and garnish with a lime boat and orchid (lime boat, columbine flower, and mint).", "body_text": "3/4 oz Coruba Dark Rum\n3/4 oz Smith & Cross Rum\n3/4 oz Campari\n1/2 oz Dolin Sweet Vermouth (should have been Blanc, see comment)\n1/2 oz Tempus Fugit Crème de Cacao\n1/2 oz Simple Syrup\n1/2 oz Lime Juice\n1/2 oz Orange Juice\nShake with 3 ice cubes and strain into a snifter glass. Fill with crushed ice and garnish with a lime boat and orchid (lime boat, columbine flower, and mint).\nA few Tuesdays ago for my post-shift nightcap, I turned to a Jungle Bird riff that I spotted in a\nPunch Magazine\narticle about variations on that 1970s classic. The riff that appealed the most to me was the Yacht Rock from Garret Richard of Manhattan's Slowly Shirley and the Happiest Hour. With rums, juices, vermouth, and crème de cacao, it reminded me of the\nTortuga\nand of course the\nFloridita\n. Here, it also had the great pairing of chocolate and Campari which I was first introduced to in the\nCarletti\nand last experienced in the\nAll In\n.\nThe Yacht Rock shared a floral, lime, and mint nose. On the sip, caramel and a vague fruity flavor from the lime, grape, and orange led into a swallow replete with funky rums, chocolate, and softened Campari orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_msno7tX6N-oGjNI6HOypD2jTySFNU73qLM5hrCa9GksfYYRtlPbr7cFGCx9kv27w4oA_BbvtbAn6oj7VGtm8QQ2gEk1sYzpqnWSuOcfuAV1tbSzkcLmIBYYOBmqubCtwIOE5EU9FDVg/s320/yachtrock1782.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_msno7tX6N-oGjNI6HOypD2jTySFNU73qLM5hrCa9GksfYYRtlPbr7cFGCx9kv27w4oA_BbvtbAn6oj7VGtm8QQ2gEk1sYzpqnWSuOcfuAV1tbSzkcLmIBYYOBmqubCtwIOE5EU9FDVg/s800/yachtrock1782.jpg", "comment_count": 1 }, { "title": "crossroads highball", "url": "https://cocktailvirgin.blogspot.com/2016/06/crossroads-highball.html", "published": "2016-06-02T08:00:00.000-04:00", "updated": "2017-07-03T15:37:48.255-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "champagne", "chartreuse (yellow)", "cognac", "honey", "lemon juice", "rum" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "1/4 oz Smith & Cross Rum", "1/2 oz Yellow Chartreuse", "1/4 oz Honey Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass with 3 oz sparkling wine. Add ice and a straw, and garnish with a lemon twist and 2 dashes of floated Angostura Bitters.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n1/4 oz Smith & Cross Rum\n1/2 oz Yellow Chartreuse\n1/4 oz Honey Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass with 3 oz sparkling wine. Add ice and a straw, and garnish with a lemon twist and 2 dashes of floated Angostura Bitters.\nA few Wednesdays ago, I heard that Luc Thiers was back in town and bartending at Backbar, so I made my way over on my day off. For a start, I requested a previous drink of the day called the Crossroads Highball that was bartender Carlo Caroscio's riff on the Champs-Élysées. The Crossroads Highball began with a clove, lemon, and sparkling wine aroma. Next, the carbonated sip paired lemon and honey flavors, and the swallow started with Cognac and ended with herbal and rum funk notes. Finally, as the bitters began to enter the equation, things dried out and became more spiced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpelrwYhZRqy8YUt-VYAZPnFcGsSB8B9s_5cj2W92LFjyS2n79qKOxHcgyaFOO-nuHm4-Mg6PfO7o-1OwK-m3sL9Oa_5YQOuZ-bSIzJ7kaHjihbPD4N60nyulXqA6b1uiuSLhom8hlHRY/s320/crossroad1784.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpelrwYhZRqy8YUt-VYAZPnFcGsSB8B9s_5cj2W92LFjyS2n79qKOxHcgyaFOO-nuHm4-Mg6PfO7o-1OwK-m3sL9Oa_5YQOuZ-bSIzJ7kaHjihbPD4N60nyulXqA6b1uiuSLhom8hlHRY/s800/crossroad1784.jpg", "comment_count": 0 }, { "title": "daq in black", "url": "https://cocktailvirgin.blogspot.com/2016/06/daq-in-black.html", "published": "2016-06-03T08:00:00.000-04:00", "updated": "2017-07-03T15:37:18.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Luc Thiers", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "bitters (other)", "cognac", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Blackwell Jamaican Rum", "1/2 oz Cognac", "1/2 oz Meletti Amaro", "1/2 oz Demerara Syrup", "1/2 oz Lime Juice", "1 dash Fee's Black Walnut Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a lemon peel lightning bolt.", "body_text": "1 oz Blackwell Jamaican Rum\n1/2 oz Cognac\n1/2 oz Meletti Amaro\n1/2 oz Demerara Syrup\n1/2 oz Lime Juice\n1 dash Fee's Black Walnut Bitters\nShake with ice and strain into a coupe glass. Garnish with a lemon peel lightning bolt.\nFor my second drink at Backbar, I opted for Luc Thiers' drink of the day, the Daq in Black. Since it was his first day back, he created the drink as a joke about his proclivity towards amaro-laden Daiquiris all with an AC/DC reference here. Once in the glass, the Daq in Black gave forth a lemon aroma from the twist and a caramel one from the dark rum and amaro. Next, the caramel notes continued into the sip where they contrasted the crisp lime, and the swallow offered dark rum, Cognac, vanilla, and walnut flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvBrr1COZB9KdFaXxVQjzTvULzckklP869I_m-PdUO_ZlLurr_1_toIEs0g_VKna9mxGvmA-pDDSieintTQ7Klc6VpcNK4qKXntq5rfVySxdsp83oF7oNhNzD8CQucjM2J9ACFERx7XVX/s320/daqinblack1786.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvBrr1COZB9KdFaXxVQjzTvULzckklP869I_m-PdUO_ZlLurr_1_toIEs0g_VKna9mxGvmA-pDDSieintTQ7Klc6VpcNK4qKXntq5rfVySxdsp83oF7oNhNzD8CQucjM2J9ACFERx7XVX/s800/daqinblack1786.jpg", "comment_count": 0 }, { "title": "theobroma", "url": "https://cocktailvirgin.blogspot.com/2016/06/theobroma.html", "published": "2016-06-03T10:30:00.000-04:00", "updated": "2017-07-03T15:36:49.000-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Paul Clarke", "source": "The Cocktail Chronicles", "year": 2009 }, "categories": [ "amer picon", "bitters (mole)", "creme de cacao", "punt e mes", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Espolon)", "1/2 oz Punt e Mes", "1/4 oz Bigallet China-China (Torani Amer)", "1 tsp Crème de Cacao (Tempus Fugit)", "2 dash Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist. Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Reposado Tequila (Espolon)\n1/2 oz Punt e Mes\n1/4 oz Bigallet China-China (Torani Amer)\n1 tsp Crème de Cacao (Tempus Fugit)\n2 dash Mole Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nA few Thursdays ago, I turned to\nThe Cocktail Chronicles\nbook for a post-work nightcap and I selected the Theobroma. Paul Clarke had originally written about the Theobroma on his\nblog\n6 years ago where he explained the origins of the drink. When Paul read David Wondrich's\nEsquire Drinks\n, he remembered reading through a list of \"The Rules\" where Wondrich declared that there was no such thing as a Chocolate Martini. Paul tried to figure out how chocolate got a bad rap despite being tasty in drinks like the 20th Century, and he decided on tequila as the base of his elegant chocolate cocktail. Back in 2009, Amer Picon and mole bitters were less available, so Paul offered up his alternative:\nTheobroma\n(blog version)\n• 2 oz Reposado Tequila\n• 1/2 oz Carpano Antica Sweet Vermouth\n• 1/2 oz Averna\n• 1/4 oz Crème de Cacao\n• 1 tsp Mezcal\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nWhile Averna can be rather chocolaty, I decided on the book version since it reminded me of a tequila version of the\nConey Island\n. Once mixed, it shared an orange and agave nose with a darker note from either the amer or the chocolate elements. Next, grape and caramel in the sip transitioned into tequila, bitter, and chocolate flavors on the swallow with a dry ending.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5pwxMoxbeJVNXfGgUgtL0Fc0MQBNNtt4WX7FyBovSCJI3E_QgjTSq3sYERzuj_Zen6xfaRrJ5dpRjV9R0hrbHBdeMENhSdt7naWkQhDLhwjwVvli4OXBI4s0D-eC5FSNUslUVah-OgGl/s320/theobroma1787.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5pwxMoxbeJVNXfGgUgtL0Fc0MQBNNtt4WX7FyBovSCJI3E_QgjTSq3sYERzuj_Zen6xfaRrJ5dpRjV9R0hrbHBdeMENhSdt7naWkQhDLhwjwVvli4OXBI4s0D-eC5FSNUslUVah-OgGl/s800/theobroma1787.jpg", "comment_count": 0 }, { "title": "jim's special", "url": "https://cocktailvirgin.blogspot.com/2016/06/jims-special.html", "published": "2016-06-04T08:00:00.000-04:00", "updated": "2017-07-03T15:36:15.245-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Tiki-Ti", "year": 2000 }, "categories": [ "curacao", "lime juice", "orgeat", "passion fruit syrup", "rum", "tequila" ], "ingredients": [ "2 oz Myer's Rum (1 oz Goslings)", "2 1/2 oz Casadores Tequila (1 1/4 oz Espolon Blanco)", "1 oz Lime Juice (1/2 oz)", "1 oz Passion Fruit Syrup (1/2 oz)", "1 oz Tiki-Ti Mai Tai Mix (1/4 oz orgeat, 1/4 oz Pierre Ferrand Dry Curaçao)" ], "instructions": "Blend with 8 oz crushed ice for 5 seconds (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a pineapple wedge speared to a cherry (mint and a half spent lime shell filled with Don Q 151 Rum and ignited).", "body_text": "2 oz Myer's Rum (1 oz Goslings)\n2 1/2 oz Casadores Tequila (1 1/4 oz Espolon Blanco)\n1 oz Lime Juice (1/2 oz)\n1 oz Passion Fruit Syrup (1/2 oz)\n1 oz Tiki-Ti Mai Tai Mix (1/4 oz orgeat, 1/4 oz Pierre Ferrand Dry Curaçao)\nBlend with 8 oz crushed ice for 5 seconds (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a pineapple wedge speared to a cherry (mint and a half spent lime shell filled with Don Q 151 Rum and ignited).\nFor my post-shift nightcap two Saturday's ago, I grabbed Beachbum Berry's\nSippin' Safari\nand opted for the Jim's Special created at the Tiki-Ti circa 2000. Overall, the Jim's Special was a cross between a classic Mai Tai and Trader Vic's\nChinese Itch\nwith the base spirit split between rum and tequila. Once in the mug, the drink proffered a mint aroma. Next, lime and tropical fruit flavors on the sip led into dark rum, tequila, earthy, and orange notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhV7TltBiBBhpQwm-l6j3Y-U-KuH_wtlxkfx559QQLg22xJo0Kz6bPUHuWq0owPBTLtwEfVHllIkxUszeAInwRT0_MTt6ZS7awnMk_mw1-6tGqVLAfBv1-q-sY06QoSbrmGH3zu0ZcppF/s320/jimspecial1793.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhV7TltBiBBhpQwm-l6j3Y-U-KuH_wtlxkfx559QQLg22xJo0Kz6bPUHuWq0owPBTLtwEfVHllIkxUszeAInwRT0_MTt6ZS7awnMk_mw1-6tGqVLAfBv1-q-sY06QoSbrmGH3zu0ZcppF/s800/jimspecial1793.jpg", "comment_count": 1 }, { "title": "death flip", "url": "https://cocktailvirgin.blogspot.com/2016/06/death-flip.html", "published": "2016-06-05T08:00:00.000-04:00", "updated": "2017-07-03T15:35:42.679-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Chris Hysted", "source": "Black Pearl", "year": null }, "categories": [ "amaro", "chartreuse (yellow)", "egg", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Piedra Azul)", "1/2 oz Yellow Chartreuse", "1/2 oz Jagermeister", "1 dash Simple Syrup (omit)", "1 whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a Sour glass, and garnish with freshly grated nutmeg.", "body_text": "1 oz Blanco Tequila (Piedra Azul)\n1/2 oz Yellow Chartreuse\n1/2 oz Jagermeister\n1 dash Simple Syrup (omit)\n1 whole Egg\nShake once without ice and once with ice, strain into a Sour glass, and garnish with freshly grated nutmeg.\nTwo Sundays ago after the Blender Bender, I treated myself to a nightcap from a recent\nEater\narticle called the Death Flip. I was drawn to the recipe because something rich seemed fitting and since the Jagermeister ingredient reminded me of a great icy offering at the Blender Bender. The drink itself was created by Chris Hysted of the Black Pearl in Melbourne, Australia, and it reminded me of the\nColleen Bawn\nin structure.\nThe Death Flip began with a nutmeg aroma from the garnish that complemented the vegetal and herbal notes from the liquid below. Next, a creamy rich and caramel sip preceded the tequila, clove, and herbal swallow. Later, cinnamon and star anise from the Jagermeister became rather noticeable on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq229Gapj6na7gfXhb0ybOJsj5_joAJ_RWPsrIft1NQ0JzCU1ZcfRJy9uRfyoln3nIyF5NWl7jmji-ZBKI_f9Sh2W5zAhFiIPREP4ICMX3drihz5APXDUczL0ciadzB6-a_4LYVMkb6UY/s320/deathflip1795.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCq229Gapj6na7gfXhb0ybOJsj5_joAJ_RWPsrIft1NQ0JzCU1ZcfRJy9uRfyoln3nIyF5NWl7jmji-ZBKI_f9Sh2W5zAhFiIPREP4ICMX3drihz5APXDUczL0ciadzB6-a_4LYVMkb6UY/s800/deathflip1795.jpg", "comment_count": 0 }, { "title": "surfer on acid", "url": "https://cocktailvirgin.blogspot.com/2016/06/surfer-on-acid.html", "published": "2016-06-06T08:00:00.000-04:00", "updated": "2017-07-03T15:35:17.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hojoko" ], "serving_style": null, "glassware": "hurricane glass", "technique": "blend", "attribution": { "creator": "Joe Camarata", "source": "Hojoko", "year": null }, "categories": [ "#hojoko", "bitters (Peychaud's)", "lime juice", "pineapple juice", "punt e mes", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Appleton Signature Rum", "1 oz Pineapple Juice", "3/4 oz Punt e Mes", "1/2 oz Lime Juice", "1/4 oz Simple Syrup", "1/4 oz Clement Mahinia Coco", "1/8 oz Peychaud's Bitters", "1 pinch Kosher Salt" ], "instructions": "Blend with ice and pour into a Hurricane glass. Top with crushed ice and garnish with a pineapple leaf and a paper umbrella (omit).", "body_text": "1 1/2 oz Appleton Signature Rum\n1 oz Pineapple Juice\n3/4 oz Punt e Mes\n1/2 oz Lime Juice\n1/4 oz Simple Syrup\n1/4 oz Clement Mahinia Coco\n1/8 oz Peychaud's Bitters\n1 pinch Kosher Salt\nBlend with ice and pour into a Hurricane glass. Top with crushed ice and garnish with a pineapple leaf and a paper umbrella (omit).\nTwo Mondays ago, in the midst of the final night of Boston Thirst events, I found myself with a group at Hojoko. For a drink, I requested the bar's take on the Surfer on Acid. I was curious for I had tinkered with remaking the neo-classic with my\nBartender on Acid\nand I had seen the drink during a photo shoot for\nThe Improper Bostonian\nas Hojoko's Joe Camarata was setting up his drink while my take on The Blood of the Kapu Tiki was being photographed. The recipe for this drink was sourced from that\narticle\n.\nThis Surfer on Acid offered a dark herbal bouquet. Next, a creamy sip shared pineapple and other tropical fruit notes, and the swallow divvied up rum, pineapple, and coconut flavors with a bitter and spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxkFD-ZwzAxHOmFUk3QFOX0qN6c2_BL28DhahXp8cVIox0rPKvP37-Pd2y_8hKsahqVPYF7MYLGrIfLetPt18FYuOhhSwlm5-g8_d_j6fyPmqPGHw6_n9BmDWK3rFG3DvR-l0gPfR73av/s320/surferacid3516.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxkFD-ZwzAxHOmFUk3QFOX0qN6c2_BL28DhahXp8cVIox0rPKvP37-Pd2y_8hKsahqVPYF7MYLGrIfLetPt18FYuOhhSwlm5-g8_d_j6fyPmqPGHw6_n9BmDWK3rFG3DvR-l0gPfR73av/s800/surferacid3516.jpg", "comment_count": 0 }, { "title": "holy mole!", "url": "https://cocktailvirgin.blogspot.com/2016/06/holy-mole.html", "published": "2016-06-06T10:30:00.001-04:00", "updated": "2025-08-08T12:05:46.410-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jared Sadoian", "source": "the Hawthorne", "year": 2016 }, "categories": [ "#hawthorne", "*thirst boston", "bitters (mole)", "creme de banane", "lemon juice", "scotch", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Glenfiddich Scotch", "3/4 oz Giffard Banane du Bresil", "1/2 oz Ginger Syrup", "1/2 oz Lemon Juice", "1 dash Bittermens Mole Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Glenfiddich Scotch\n3/4 oz Giffard Banane du Bresil\n1/2 oz Ginger Syrup\n1/2 oz Lemon Juice\n1 dash Bittermens Mole Bitters\nShake with ice and strain into a coupe glass.\nLater that Monday night, I found myself at the Hawthorne for the final event to wrap up Boston Thirst 2016, the William & Grant party. For a libation, I asked bar manager Jared Sadoian for the Holy Molé! which reminded me on paper of a banana for honey\nPenicillin Cocktail\n. Once built, the Holy Molé! presented a banana aroma accented by smoky Scotch notes. Next, the lemon sip gave way to Scotch, ginger, and banana on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJKhyO90jm8Is4RERInQVuBuvzLa_0R3Qtqfc6iuVBl9XBBFZB5Gu0V6JpGKWY00BbdQWVHm9Cxbhxak6_OKoh-f6OMcl9-BpPpVGNYlyZmQtslGWT8BAsS1SQXNhgRycmJctqimkJK8S/s320/holymole1797.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJKhyO90jm8Is4RERInQVuBuvzLa_0R3Qtqfc6iuVBl9XBBFZB5Gu0V6JpGKWY00BbdQWVHm9Cxbhxak6_OKoh-f6OMcl9-BpPpVGNYlyZmQtslGWT8BAsS1SQXNhgRycmJctqimkJK8S/s800/holymole1797.jpg", "comment_count": 0 }, { "title": "[banana cup no. 1]", "url": "https://cocktailvirgin.blogspot.com/2016/06/banana-cup-no-1.html", "published": "2016-06-07T08:00:00.000-04:00", "updated": "2017-07-03T15:32:50.085-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#estragon", "creme de banane", "cynar", "ginger beer", "lemon juice", "pimm's no. 1" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "1/2 oz Giffard Banane du Bresil", "1/2 oz Cynar", "1 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass with 2 oz Barritt's Ginger Beer. Fill with ice, add straws, and garnish with a mint sprig.", "body_text": "1 1/2 oz Pimm's No. 1\n1/2 oz Giffard Banane du Bresil\n1/2 oz Cynar\n1 oz Lemon Juice\nShake with ice and strain into a rocks glass with 2 oz Barritt's Ginger Beer. Fill with ice, add straws, and garnish with a mint sprig.\nSince I finally had a Tuesday off two weeks ago, I was able to visit Sahil Mehta at Estragon. For a start, I opted for the drink of the day for I was curious to see how banana and Cynar interacted and to determine if it was as magical as the combination with Campari in the\nBanana Boulevardier\nor Ramazzotti in the\nBela Vista\n. Needing a name, I took the Pimm's ingredient as a cue and dubbed this one the Banana Cup No. 1.\nThe Banana Cup No. 1 began with a mint aroma that led into a lemon and fruity sip. Next, the swallow proved that the Cynar-banana combination was indeed delicious as it offered banana, bitter, and ginger notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpr7asJYH028Rk1nFZVn-a9rmdrkgXYMW8CRxyPdoCEPnjYHUOFim_-pXEv6jOYFFvUI2PijNVAQQGc8LzikKaxft-BsFiIAOuOtScFVgbe8r9dGP7i2LzRPm2H6pst8fkBYZQFWqNXv9/s320/bananacup6603.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpr7asJYH028Rk1nFZVn-a9rmdrkgXYMW8CRxyPdoCEPnjYHUOFim_-pXEv6jOYFFvUI2PijNVAQQGc8LzikKaxft-BsFiIAOuOtScFVgbe8r9dGP7i2LzRPm2H6pst8fkBYZQFWqNXv9/s800/bananacup6603.jpg", "comment_count": 0 }, { "title": "titania", "url": "https://cocktailvirgin.blogspot.com/2016/06/titania.html", "published": "2016-06-07T10:30:00.000-04:00", "updated": "2017-07-03T15:32:19.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": null, "year": null }, "categories": [ "#estragon", "amaro", "chartreuse (green)", "lime juice" ], "ingredients": [ "3/4 oz Green Chartreuse", "3/4 oz Amaro di Angostura", "3/4 oz Pineapple Shrub", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Green Chartreuse\n3/4 oz Amaro di Angostura\n3/4 oz Pineapple Shrub\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nAs a second drink, I took Andrea's recommendation to request one of Sahil Mehta's drinks of the day that she had the last time she was in. Sahil explained that he had named this one Titania after the Fairy Queen in\nA Midsummer Night's Dream\nfor he appreciated the grandness of the two big names in the ingredients list -- Angostura and Chartreuse.\nThe Titania gave forth a Green Chartreuse herbal aroma with hints of pineapple. Next, caramel and lime on the sip gave way to dark spice notes, brighter herbal flavors from the Chartreuse, and pineapple elements on the swallow with a clove-driven finish. Later as the drink warmed up, the swallow became more savory from the shrub's vinegar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45Vb4F3WkBAx8OKpjOfCsijsttXSkK17EithTvHXJjK5Q0AclUGdEQHJ-47aNr0xAxAB8XJu9gJHMvPu_cuf6Pkag9q8u_yMFnl9-GJn4bVs3KKrKf4jTF_aXzSbuE4ew8B_x8PdIUcDL/s320/titania6691.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45Vb4F3WkBAx8OKpjOfCsijsttXSkK17EithTvHXJjK5Q0AclUGdEQHJ-47aNr0xAxAB8XJu9gJHMvPu_cuf6Pkag9q8u_yMFnl9-GJn4bVs3KKrKf4jTF_aXzSbuE4ew8B_x8PdIUcDL/s800/titania6691.jpg", "comment_count": 0 }, { "title": "hoptimum pine", "url": "https://cocktailvirgin.blogspot.com/2016/06/hoptimum-pine.html", "published": "2016-06-08T08:00:00.000-04:00", "updated": "2017-07-03T15:31:48.305-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ashley Ruest", "source": "Firebrand Saints", "year": null }, "categories": [ "#other", "beer", "lemon juice", "orgeat", "rum (white)" ], "ingredients": [ "1 oz Denizen Aged White Rum", "3/4 oz Pineapple Shrub", "1/2 oz Orgeat", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass with 2-3 oz Dogfish Head 60 Minute IPA. Fill with crushed ice, add a straw, and garnish with a pineapple fruit leaf.", "body_text": "1 oz Denizen Aged White Rum\n3/4 oz Pineapple Shrub\n1/2 oz Orgeat\n3/4 oz Lemon Juice\nShake with ice and strain into a Collins glass with 2-3 oz Dogfish Head 60 Minute IPA. Fill with crushed ice, add a straw, and garnish with a pineapple fruit leaf.\nTwo Wednesday ago, we headed down to Firebrand Saints for dinner. For a drink, Andrea asked bartender Dave Erickson for the Hoptimum Pine that he credited Ashley Ruest as the creator. In the glass, this beer cocktail generated a lemon and pineapple bouquet. Next, the creamy, carbonated lemon sip was followed by pine, pineapple, almond, and tart lemon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYQ7DNCw-44SRx8kjbVDuUTtB0Eer3_t22otYYRvRD__ekxPmHCSJttCN0N_SEJqtTd7-LKx0LD-2bkBMuDJvw2Mck0GdsA-dZ_jSVbVWNMl9mMUHuquv311-3mEQIveKrZxjwakH4rFZ/s320/hoptomuspine7267.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYQ7DNCw-44SRx8kjbVDuUTtB0Eer3_t22otYYRvRD__ekxPmHCSJttCN0N_SEJqtTd7-LKx0LD-2bkBMuDJvw2Mck0GdsA-dZ_jSVbVWNMl9mMUHuquv311-3mEQIveKrZxjwakH4rFZ/s800/hoptomuspine7267.jpg", "comment_count": 0 }, { "title": "central standard swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/06/central-standard-swizzle.html", "published": "2016-06-09T08:00:00.000-04:00", "updated": "2017-07-03T15:31:07.491-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": null, "source": "Central Standard", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "lemon juice", "rum" ], "ingredients": [ "2 oz Aged Rum (El Dorado 5 Year)", "3/4 oz Lemon Juice", "3/4 oz Velvet Falernum", "5 leaf Mint" ], "instructions": "Muddle mint leaves with falerum in a Collins glass. Add rest of the ingredients and crushed ice, and swizzle to mix and chill. Top with crushed ice, add a straw, and garnish with a generous amount of Angostura Bitters (4-5 dash) and mint (3 sprig).", "body_text": "2 oz Aged Rum (El Dorado 5 Year)\n3/4 oz Lemon Juice\n3/4 oz Velvet Falernum\n5 leaf Mint\nMuddle mint leaves with falerum in a Collins glass. Add rest of the ingredients and crushed ice, and swizzle to mix and chill. Top with crushed ice, add a straw, and garnish with a generous amount of Angostura Bitters (4-5 dash) and mint (3 sprig).\nTwo Thursdays ago after my work shift, I turned to a recipe recently published by\nImbibe Magazine\nthat appeared like an interesting riff on the\nQueen's Park Swizzle\n. The drink created by Austin's Central Standard was their eponymous Central Standard Swizzle and seemed like an excellent use of my wood swizzle stick that I got as a thank you present from Angostura for representing them at the Blender Bender.\nThe Central Standard Swizzle gave forth mint and clove spice notes to the nose. Next, lemon and the aged rum's caramel on the sip transitioned to rum, clove, and mint on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43b_vAcHOO4OcQxZxwPNqKUgJO_EXHKRtdNnC3It-93e3XBqSXLqb8AXmO0Mc5RwDoHjV_no1l8UQBCYiYYYFC_dRNkx9s1AKzPiiKSlhqcM9kgu_I8-2kOyuOzkTOGHPwF2mfdWd_pVO/s320/centralstd1799.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43b_vAcHOO4OcQxZxwPNqKUgJO_EXHKRtdNnC3It-93e3XBqSXLqb8AXmO0Mc5RwDoHjV_no1l8UQBCYiYYYFC_dRNkx9s1AKzPiiKSlhqcM9kgu_I8-2kOyuOzkTOGHPwF2mfdWd_pVO/s800/centralstd1799.jpg", "comment_count": 2 }, { "title": "growing old and dying happy is a hope, not an inevitability", "url": "https://cocktailvirgin.blogspot.com/2016/06/growing-old-and-dying-happy-is-hope-not.html", "published": "2016-06-10T08:00:00.000-04:00", "updated": "2017-07-03T15:30:36.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Maks Pazuniak", "source": "Rogue Cocktails", "year": 2010 }, "categories": [ "absinthe", "cynar", "whiskey (Rye)" ], "ingredients": [ "2 oz Cynar", "1 oz Rittenhouse Rye", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a coupe pre-rinsed with absinthe (Pernod Absinthe). Garnish with a lemon twist.", "body_text": "2 oz Cynar\n1 oz Rittenhouse Rye\n1 pinch Salt\nOil from 5 Lemon Swaths\nStir with ice and strain into a coupe pre-rinsed with absinthe (Pernod Absinthe). Garnish with a lemon twist.\nTwo Fridays ago, I reached for the 'zine-style cocktail book that came after the 2009\nRogue Cocktails\ngot discontinued due to legal actions from Rogue Ales & Spirits and the 2011\nBeta Cocktails\ncame out. This photoless photocopied and stapled collection called\nRogue\nCocktails\nprinted in 2010 had many of the original recipes plus 5 or so new recipes. Many of those new recipes made it into\nBeta Cocktails\n, but one entitled Growing Old and Dying Happy is a Hope, Not an Inevitability never did; actually, a similar drink appeared in\nBeta Cocktails\ncalled the Italian Heirloom with the whiskey being a half ounce each of blended Scotch and Laphroaig instead of the full ounce of bonded rye here. I remember asking Maks Pazuniak at Tales of the Cocktail in 2010 whether the new book had come out yet, and instead he handed me the 'zine and said soon; moreover, this drink was one of his creations. I was drawn to it for it appeared like a proof-ier adaptation of the\nLittle Giuseppe\n.\nThe Growing Old began with anise from the absinthe mingling with the fresh lemon oil on the nose. Next, the Cynar's caramel paired well with the rye's malt on the sip, and the swallow offered minty herbal and rye flavors with an anise-herbal finish. Indeed, the salt mollified the funky vegetal bitterness of the Cynar and brought out lighter herbal notes from the amaro as it has in many drinks including the\nAguamiel\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOev2_nE9s4fpmjkVLsVD96t7WiOv4DCYuufl6PEkg1klOKSXjy9qHWqaR3k5AZGPI6VZVzONCvwb4wiji4AMq5dxB-71lOKooHBnX_iBnMmO-Kz6_q0yV23NOF1LUMyeSfE06T-mGlYKq/s320/growingold1801.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOev2_nE9s4fpmjkVLsVD96t7WiOv4DCYuufl6PEkg1klOKSXjy9qHWqaR3k5AZGPI6VZVzONCvwb4wiji4AMq5dxB-71lOKooHBnX_iBnMmO-Kz6_q0yV23NOF1LUMyeSfE06T-mGlYKq/s800/growingold1801.jpg", "comment_count": 0 }, { "title": "voodoo echo", "url": "https://cocktailvirgin.blogspot.com/2016/06/voodoo-echo.html", "published": "2016-06-10T10:30:00.000-04:00", "updated": "2017-07-03T15:30:03.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "ginger beer", "lime juice", "passion fruit syrup", "pimm's no. 1", "rum" ], "ingredients": [ "1 oz Rhum Barbancourt 8 Year", "1 oz Pimm's No. 1", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass containing 2 oz ginger beer. Top with crushed ice, add a straw, and garnish with a lime twist.", "body_text": "1 oz Rhum Barbancourt 8 Year\n1 oz Pimm's No. 1\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass containing 2 oz ginger beer. Top with crushed ice, add a straw, and garnish with a lime twist.\nTwo weekends ago, a guest in the restaurant finished his\nHungry Like a Wolf\nand wanted \"something similar but different.\" The drink I sent out took a more Tiki direction with Haitian rhum for the Bourbon, passion fruit syrup for the elderflower liqueur, and lime for lemon. The general structure with the Pimm's and ginger beer held steady. For a name, I stuck with the Duran Duran theme and took note of the Haitian aspect and dubbed this one Voodoo Echo after one of the band's lesser known tracks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxo766eWa6VJL3KsgRr3iQN5eVcXxR-8Z-otEh3hsF7TQqE_DvQz9gP2VSGAIkDMGhsz6-yDPbClavGpPCzWnToAFscIdJ6IHNcZ5Vb4qqYVT8yZ72fBmBVskTekWOTFkT6NjaSeSRvfn/s320/voodooecho2176.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxo766eWa6VJL3KsgRr3iQN5eVcXxR-8Z-otEh3hsF7TQqE_DvQz9gP2VSGAIkDMGhsz6-yDPbClavGpPCzWnToAFscIdJ6IHNcZ5Vb4qqYVT8yZ72fBmBVskTekWOTFkT6NjaSeSRvfn/s800/voodooecho2176.jpg", "comment_count": 0 }, { "title": "death bed", "url": "https://cocktailvirgin.blogspot.com/2016/06/death-bed.html", "published": "2016-06-11T08:00:00.000-04:00", "updated": "2017-07-03T15:29:32.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "John Deragon", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "cherry brandy", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Pampero Aniversario Rum (Plantation Dark)", "3/4 oz Barbancourt Rhum Blanc (Depaz Rhum Agricole)", "3/4 oz Cherry Heering", "3/4 oz Lime Juice", "1/2 oz Pineapple Juice" ], "instructions": "Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Top with crushed ice, and garnish with a lime wheel and brandied cherries on a pick.", "body_text": "1 oz Pampero Aniversario Rum (Plantation Dark)\n3/4 oz Barbancourt Rhum Blanc (Depaz Rhum Agricole)\n3/4 oz Cherry Heering\n3/4 oz Lime Juice\n1/2 oz Pineapple Juice\nBuild in a Collins glass, add crushed ice, and swizzle to mix and chill. Top with crushed ice, and garnish with a lime wheel and brandied cherries on a pick.\nTwo Saturdays ago, I reached for the\nPDT Cocktail Book\nfor my evening's nightcap. The one that spoke to me was John Deragon's Death Bed that he created circa 2009 to sooth the malaise from a cold that left him bedridden. Once prepared, the Death Bed greeted the senses with a lime and grassy aroma. Next, the sip was filled with vague fruit notes from the muddled combination of lime, cherry, and pineapple, and the swallow began with dark and grassy rum flavors and ended with dark cherry notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavj_f_2mlmC05r4NfYsMGeo4BQzZglqnQPdsOCszB3OJEcXbDGR7gU8Yi5BKCpH8lbe9tx_Pv8lDu5lEA2p9NsFjvWbdH7HtNxNEVw776OpKU0ZRqGhG5ZjZadiVK-2vCAwwEXjSRNQBs/s320/deathbed1802.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavj_f_2mlmC05r4NfYsMGeo4BQzZglqnQPdsOCszB3OJEcXbDGR7gU8Yi5BKCpH8lbe9tx_Pv8lDu5lEA2p9NsFjvWbdH7HtNxNEVw776OpKU0ZRqGhG5ZjZadiVK-2vCAwwEXjSRNQBs/s800/deathbed1802.jpg", "comment_count": 0 }, { "title": "kahala cooler", "url": "https://cocktailvirgin.blogspot.com/2016/06/kahala-cooler.html", "published": "2016-06-12T08:00:00.000-04:00", "updated": "2017-07-03T15:29:00.747-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "amer picon", "brandy", "grenadine", "pineapple juice", "rock candy syrup", "rum" ], "ingredients": [ "1 oz Light Puerto Rican Rum (Caliche)", "1 oz Brandy (Camus VS Cognac)", "1 oz Pineapple Juice" ], "instructions": "Shake with shaved ice and pour into a 12 oz glass. Garnish with a spent half lime shell.", "body_text": "1 oz Light Puerto Rican Rum (Caliche)\n1 oz Brandy (Camus VS Cognac)\n1 oz Pineapple Juice\nJuice of 1/2 Lime (1/2 oz)\n3/4 oz Amer Picon (Torani Amer)\n1 dash Grenadine (1/4 oz)\n1 dash Rock Candy Syrup (Omit)\nShake with shaved ice and pour into a 12 oz glass. Garnish with a spent half lime shell.\nI was in a tropical drink mood after my shift two Sundays ago, so I turned to Trader Vic's 1974\nRum Cookery & Drinkery\nfor a recipe. The Kahala Cooler stood out for it reminded me of Trader Vic's use of Amer Picon and grenadine in the\nJayco\n. In the glass, the Kahala Cooler shared a mint and lime oil bouquet to the nose. Next, lime and a caramel richness from the Picon on the sip transitioned into rum, brandy, bitter orange, and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcHULBmhqxcOUGPhP4riJYJMtSJ-f5hgsKana90A3ivzmfiB0le7V8pZzUjfgaSH-FToD1YLzMu7NEWK1hLVCVCBj-qYqk_bFBdVLKgmuOsF1nQK4UuLth4g0qu5X4UrolvLVzyRL43pY/s320/kahalacooler1803.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcHULBmhqxcOUGPhP4riJYJMtSJ-f5hgsKana90A3ivzmfiB0le7V8pZzUjfgaSH-FToD1YLzMu7NEWK1hLVCVCBj-qYqk_bFBdVLKgmuOsF1nQK4UuLth4g0qu5X4UrolvLVzyRL43pY/s800/kahalacooler1803.jpg", "comment_count": 0 }, { "title": "the snake pit", "url": "https://cocktailvirgin.blogspot.com/2016/06/the-snake-pit.html", "published": "2016-06-13T08:00:00.000-04:00", "updated": "2017-07-03T15:28:33.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "blend", "attribution": { "creator": "Kevin UptheGrove", "source": "Tiki Caliente Festival", "year": null }, "categories": [ "amaro", "falernum", "grenadine", "lime juice", "orange juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Angostura 7 Year Rum (Old Ipswich Tavern Style)", "1/2 oz Hamilton 151 Rum (Lemon Hart 151)", "1 oz Orange Juice", "3/4 oz Lime Juice", "1/4 oz Falernum (Velvet)", "1/4 oz Grenadine", "1/4 oz Cinnamon Syrup", "1/4 oz Amaro di Angostura" ], "instructions": "Blend with 1 cup crushed ice and pour into a Double Old Fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a cinnamon stick and an orange peel snake (I added a mint sprig, too).", "body_text": "1 oz Angostura 7 Year Rum (Old Ipswich Tavern Style)\n1/2 oz Hamilton 151 Rum (Lemon Hart 151)\n1 oz Orange Juice\n3/4 oz Lime Juice\n1/4 oz Falernum (Velvet)\n1/4 oz Grenadine\n1/4 oz Cinnamon Syrup\n1/4 oz Amaro di Angostura\nBlend with 1 cup crushed ice and pour into a Double Old Fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a cinnamon stick and an orange peel snake (I added a mint sprig, too).\nTwo Mondays ago, I was excited to make a drink that I had spotted on TikiDontSurf's Instagram called the Snake Pit. The recipe was a Cobra's Fang riff created by Kevin UptheGrove of\n5MinutesOfRum\nfor the recent Tiki Caliente Festival. I had never had the original Cobra's Fang, and later rectified that by making a streamlined version, the Cobra, a few days later. I was definitely excited to use my new bottle of Amaro di Angostura for this recipe; perhaps a spice-driven herbal liqueur such as Becherovka or Jägermeister could substitute here in a pinch.\nThe Snake Pit shared an orange, cinnamon, and mint aroma from the garnishes. Next, the sip was rather fruity from the orange, pomegranate, and lime elements, and the swallow offered rum accented by dark rich notes as well as clove and other spices.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEuVse6r_YnhEiR4SswRw85M6pkrWiZXzaZx8m2vFDP9TFq1ZWzJhK1yYGjgkY-MksdYDjalvuHvUk1E329yNACm7l_sUFjKVF2rXv7f9na0YzskO4De5ZFWWYsK8VI31AI9JzKLxGO92/s320/snakepit1804.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEuVse6r_YnhEiR4SswRw85M6pkrWiZXzaZx8m2vFDP9TFq1ZWzJhK1yYGjgkY-MksdYDjalvuHvUk1E329yNACm7l_sUFjKVF2rXv7f9na0YzskO4De5ZFWWYsK8VI31AI9JzKLxGO92/s800/snakepit1804.jpg", "comment_count": 0 }, { "title": "bikini bottom", "url": "https://cocktailvirgin.blogspot.com/2016/06/bikini-bottom.html", "published": "2016-06-14T08:00:00.000-04:00", "updated": "2017-07-03T15:26:37.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Rob Hoover", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "averna", "lime juice", "rum", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum", "3/4 oz Averna", "3/4 oz Lime Juice", "1/2 oz Simple Syrup", "5 leaf Mint" ], "instructions": "Shake with ice and strain into a rocks glass. Fill with crushed ice, add straws, and garnish with a mint sprig and 3 spritzes Laphroaig Scotch.", "body_text": "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum\n3/4 oz Averna\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\n5 leaf Mint\nShake with ice and strain into a rocks glass. Fill with crushed ice, add straws, and garnish with a mint sprig and 3 spritzes Laphroaig Scotch.\nTwo Tuesdays ago, my bar shift let out in time to catch last call at Brick & Mortar. For a libation, I asked bartender Rob Hoover for the Bikini Bottom which seemed like a delightful yet complex Daiquiri-Smash hybrid. Once built, the Bikini Bottom shared a mint and smoke aroma. Next, caramel from the Averna paired with the lime on the sip, and the swallow offered rum, herbal, pineapple, and mint notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB2FQZ-g86sd8haZvoR_c6Z2gqRxVOQCmRQ_5jROWpbQKrZNOaj56l4yWoYRse0IRoWpPGZVPOMX-FvNCoSzzb_ZlmLa_9ELGsv2FgGASw-7Mrfjcbmy65-F9olp8mge0THQys-ZYemUm/s320/bikinibottom1806.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB2FQZ-g86sd8haZvoR_c6Z2gqRxVOQCmRQ_5jROWpbQKrZNOaj56l4yWoYRse0IRoWpPGZVPOMX-FvNCoSzzb_ZlmLa_9ELGsv2FgGASw-7Mrfjcbmy65-F9olp8mge0THQys-ZYemUm/s800/bikinibottom1806.jpg", "comment_count": 0 }, { "title": "cobra", "url": "https://cocktailvirgin.blogspot.com/2016/06/cobra.html", "published": "2016-06-15T08:00:00.000-04:00", "updated": "2017-07-03T15:26:04.491-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Kon-Tiki", "year": 1962 }, "categories": [ "bitters (Angostura)", "lime juice", "orange juice", "passion fruit syrup", "pastis", "rum" ], "ingredients": [ "1 oz Lemon Hart 151 Rum", "1/2 oz Orange Juice", "1/2 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1 dash Angostura Bitters", "6 drop (1/8 tsp) Pernod (Herbsaint)" ], "instructions": "Blend 5 seconds with 4 oz crushed ice, pour into a tall glass, and fill with crushed ice (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a lime peel snake, mint, and sage blossoms).", "body_text": "1 oz Lemon Hart 151 Rum\n1/2 oz Orange Juice\n1/2 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1 dash Angostura Bitters\n6 drop (1/8 tsp) Pernod (Herbsaint)\nBlend 5 seconds with 4 oz crushed ice, pour into a tall glass, and fill with crushed ice (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a lime peel snake, mint, and sage blossoms).\nTwo Wednesdays ago, I went looking for the forefather of the\nSnake Pit\nfrom two nights ago, namely the Cobra's Fang. Beachbum Berry's books do not offer a recipe for that drink, and various recipes that I spotted online seemed like interpretations of the vague recipe. Instead, I opted for one that Berry does present: the Cobra from Chicago's Kon-Tiki circa 1962. The Cobra was created as a stream-lined version of Don the Beachcomber's circa 1940s Cobra's Fang. Overall, the Cobra reminded me of an overproof-rum laden (but not boozier overall) and slightly differently spiced\nSouth Pacific Punch\n.\nThe Cobra began with a bouquet inspired by the mint, sage, and lime garnishes. Next, tropical flavors from the fruit juices and syrups mingled with the rum's caramel on the sip, and the swallow offered dark rum, passion fruit, and clove notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvBURKhS-2Ofo0TFlp2wWDB30PABuGd2fDs-m3wqkFVCQujNwTGcb8BD9OhBS1zCDUqNWYDwV_Ga72lBd-bInSn6Q0LseeA0PmaeMGkn2aaP41HERTCenux6bGRzBPZNfc7cXiGW4_s6F/s320/cobra1807.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvBURKhS-2Ofo0TFlp2wWDB30PABuGd2fDs-m3wqkFVCQujNwTGcb8BD9OhBS1zCDUqNWYDwV_Ga72lBd-bInSn6Q0LseeA0PmaeMGkn2aaP41HERTCenux6bGRzBPZNfc7cXiGW4_s6F/s800/cobra1807.jpg", "comment_count": 1 }, { "title": "oaxacan punch", "url": "https://cocktailvirgin.blogspot.com/2016/06/oaxacan-punch.html", "published": "2016-06-16T08:00:00.000-04:00", "updated": "2017-07-03T15:25:32.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Patrick Clark", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "lime juice", "mezcal", "simple syrup (cinnamon)", "swedish punsch" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz Kronan Swedish Punsch", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass, top with ice, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz Kronan Swedish Punsch\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a rocks glass, top with ice, and garnish with a grapefruit twist.\nTwo Thursdays ago, we stopped into the Citizen Public House to welcome back Sean Frederick to his old home. For one of our drinks, I asked Sean for the Oaxacan Punch created by bartender Patrick Clark. Pat was there, and he mentioned that he was rather happy with the drink's balance and later found some similarities with my\nTainted Love\nafter he created it. The Oaxacan Punch shared a grapefruit aroma that led into a rich lime sip. Next, the swallow offered smoky mezcal and complex notes from the Swedish Punsch including tea tannins, and things ended with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XQgEcxNZ626_B7Kmkx3NWer6Laki2DSpbDZacQmaQwmhn6ghasZqCG95Iv-BiG4Da5zlTNL56M4LTqgQrUxpO0-Xxc4VKon2SKkLQ-JElvvTrjbhgPv5qqQ5QXhqcIzSDuYPI_0dXHXz/s320/oaxacanpunch1810.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XQgEcxNZ626_B7Kmkx3NWer6Laki2DSpbDZacQmaQwmhn6ghasZqCG95Iv-BiG4Da5zlTNL56M4LTqgQrUxpO0-Xxc4VKon2SKkLQ-JElvvTrjbhgPv5qqQ5QXhqcIzSDuYPI_0dXHXz/s800/oaxacanpunch1810.jpg", "comment_count": 0 }, { "title": "waking up ain't easy", "url": "https://cocktailvirgin.blogspot.com/2016/06/waking-up-aint-easy.html", "published": "2016-06-16T10:30:00.000-04:00", "updated": "2017-07-03T15:24:56.638-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "citizen boston" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Richard Fiorillo", "source": "Citizen Public House", "year": null }, "categories": [ "#citizen boston", "cynar", "lime juice", "orgeat", "rum", "tequila" ], "ingredients": [ "1 oz Milagro Silver Tequila", "1 oz Plantation Dark Rum", "3/4 oz Orgeat", "1/2 oz Cynar", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Milagro Silver Tequila\n1 oz Plantation Dark Rum\n3/4 oz Orgeat\n1/2 oz Cynar\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass.\nThe other drink we tried at the Citizen Public House was the Waking Up Ain't Easy. Bartender Sean Frederick described how Richard Fiorillo created this Mai Tai-like split spirits number originally with a much longer name (\"And They Said...\" preceded things). I was drawn in because it somewhat reminded me of JM Curley's\nHigh Five, So Am I\nand many of the Campari-orgeat recipes such as the\nPinwheel Swizzle\n. Once prepared, it showcased an earthy vegetal nose. Next, lime and rich caramel on the sip transitioned into tequila, rum, and nutty bitter notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM0oC0YglJegtSb-7nc2q6Ep-dXpf05Uw5YsDijKYQGzdM0ZZmzzgjxQk5W5brYJ7YjGKYJgTdfirOvBU6O_qoHk201BaJ0dPxWrK4Wecf-q13coptDUKKOMkEaC5pIb_wrgvNWw4tjyF/s320/wakingup1811.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM0oC0YglJegtSb-7nc2q6Ep-dXpf05Uw5YsDijKYQGzdM0ZZmzzgjxQk5W5brYJ7YjGKYJgTdfirOvBU6O_qoHk201BaJ0dPxWrK4Wecf-q13coptDUKKOMkEaC5pIb_wrgvNWw4tjyF/s800/wakingup1811.jpg", "comment_count": 0 }, { "title": "magic julep", "url": "https://cocktailvirgin.blogspot.com/2016/06/magic-julep.html", "published": "2016-06-17T08:00:00.000-04:00", "updated": "2017-07-03T15:24:25.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Giuseppe Gonzalez", "source": "Suffolk Arms", "year": null }, "categories": [ "bitters (Angostura)", "fernet-branca", "simple syrup" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Angostura Bitters", "1 oz Simple Syrup", "8-10 leaf Mint" ], "instructions": "Muddle mint leaves in simple syrup. Add the rest of the ingredients and crushed ice, stir, and add more crushed ice to form a cone on top of the drink. Garnish with mint sprigs.", "body_text": "1 oz Fernet Branca\n1 oz Angostura Bitters\n1 oz Simple Syrup\n8-10 leaf Mint\nMuddle mint leaves in simple syrup. Add the rest of the ingredients and crushed ice, stir, and add more crushed ice to form a cone on top of the drink. Garnish with mint sprigs.\nTwo Fridays ago, I plucked some mint from the garden to make a drink I spotted in Gaz Regan's 101 Best New Cocktails email called the Magic Julep. With an heavy dose of Angostura Bitters, Giuseppe Gonzalez's creation at Suffolk Arms reminded me of a bit of his other works including the\nStormy Mai Tai\n, and the Fernet in the Julep reminded me of Ryan Lotz's\nThin Mint Julep\nand Nick Jarrett's\nPrizefighter\n.\nThe Magic Julep's mint donated heavily in the aroma department. Next, the sip gave forth a sweet caramel combination, and the swallow was rather herbal with mint, gentian, and menthol notes. Despite the extreme ingredients in the mix, the Magic Julep was not overwhelming and rather easy to enjoy (relative to my palate, that is).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKagwGA2v6DMy5L8wfPIzJjmAYA8Zq1l3cu1DzYF9hsGpPfjdiEYZp5_zpQlSBKdYo0zwjIJFKmyGHML6eUm6q20oNsZxjvoyDeG9K3XrrxdNean2lQGgepgguCcBUvrT3c8AFwAnUClu/s320/magicjulep1812.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKagwGA2v6DMy5L8wfPIzJjmAYA8Zq1l3cu1DzYF9hsGpPfjdiEYZp5_zpQlSBKdYo0zwjIJFKmyGHML6eUm6q20oNsZxjvoyDeG9K3XrrxdNean2lQGgepgguCcBUvrT3c8AFwAnUClu/s800/magicjulep1812.jpg", "comment_count": 0 }, { "title": "shylock", "url": "https://cocktailvirgin.blogspot.com/2016/06/shylock.html", "published": "2016-06-18T08:00:00.000-04:00", "updated": "2017-07-03T15:23:52.274-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "brandy", "creme de cacao", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "2/3 Brandy (1 1/2 oz Camus VS Cognac)", "1 dash Swedish Punsch (1/2 oz Kronan) (*)", "1 dash French Vermouth (1/2 oz Noilly Prat Dry)", "1 dash Crème de Cacao (1/4 oz Tempus Fugit)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Brandy (1 1/2 oz Camus VS Cognac)\n1 dash Swedish Punsch (1/2 oz Kronan) (*)\n1 dash French Vermouth (1/2 oz Noilly Prat Dry)\n1 dash Crème de Cacao (1/4 oz Tempus Fugit)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\n(*) Note: the republished book listed it as \"Swedish vermouth.\" Since all vermouths are described in the book as either Italian or French, I assumed that this was a mistake and it meant to say Swedish Punsch. Or my curiosity demanded that it say that.\nTwo Saturdays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand found myself back on the page with the Shylock. I had always hesitated in making this drink for one of the ingredients read \"Swedish vermouth.\" I never knew what exactly that meant, but I assumed it was a mis-transcription from either sweet vermouth or Swedish punsch. Since the book refers to the red vermouth as Italian, I finally pulled the trigger and made the drink with Swedish punsch; this is not too out of line with other drinks in that tome such as the similarly constructed\nRocket\n. Unlike the Rocket, the Shylock partnered Swedish punsch with crème de cacao which worked well in the\nBattle Over Dutch\n. Even if I were making a mistake in interpreting the ingredients (or what a dash ought to mean), it would hopefully be a rather tasty mistake.\nThe Shylock's nose was full of brandy and chocolate notes. Next, a rich and somewhat dark sip led into Cognac, chocolate, and tea tannins on the swallow with a bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKhK0zgX2sv4x0wll6tlJBN1p82lh84P0fSqgqGnOn1PUfd9WYFg26wQfJmiEYqD5N3NdRyR7E_HotfalfTKSYc_z6BcAXb-TuV4pxO86OLoyW8A01vQusLBQRXYvkWGYTdXfvpiwCbAc/s320/shylock1813.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKhK0zgX2sv4x0wll6tlJBN1p82lh84P0fSqgqGnOn1PUfd9WYFg26wQfJmiEYqD5N3NdRyR7E_HotfalfTKSYc_z6BcAXb-TuV4pxO86OLoyW8A01vQusLBQRXYvkWGYTdXfvpiwCbAc/s800/shylock1813.jpg", "comment_count": 0 }, { "title": "jakartoni", "url": "https://cocktailvirgin.blogspot.com/2016/06/jakartoni.html", "published": "2016-06-19T08:00:00.000-04:00", "updated": "2017-07-03T15:22:32.950-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "punch cup", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "batavia arrack", "campari", "lemon juice", "tea", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Batavia Arrack", "1/2 oz Campari", "1/2 oz Cinzano Sweet Vermouth", "1/2 oz Green Tea Syrup", "1/2 oz Lemon Juice", "1/4 oz Liquidy Guava Jelly (*)" ], "instructions": "Shake with ice and strain into a punch cup. Add ice and garnish with an orange twist and freshly grated nutmeg.", "body_text": "3/4 oz Batavia Arrack\n1/2 oz Campari\n1/2 oz Cinzano Sweet Vermouth\n1/2 oz Green Tea Syrup\n1/2 oz Lemon Juice\n1/4 oz Liquidy Guava Jelly (*)\nShake with ice and strain into a punch cup. Add ice and garnish with an orange twist and freshly grated nutmeg.\n(*) Guava jelly melted in an equal part of boiling water.\nOn the eve of Negroni Week two weeks ago, I decided to re-envision the Negroni as an old school punch. It was a little late to change our event offering of\nLife On Mars\n, but there was still plenty of time to tinker. For a spirit, I opted for Batavia Arrack instead of the classic's gin but kept the Campari and sweet vermouth in place. To make things more punchlike, I added citrus and spice in the form of lemon juice and green tea syrup, and to round things off like the 1869\nWest Indies Punch\n, I donated a bit of guava jelly to the mix. I have the guava on hand at work since we have a stripped down version of the\nWest Indies Punch\non the menu. Overall, the balance was much softer, more rounded, and less bitter than a Negroni which is the way a punch ought to be.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi7AJRnxsd939S2cfP5JNciT2fk5dHuA2IlDSQ1v_dpq0BlDVYZ5yPcnjJsfxF5s9RmU0THOl05uYZP4c654cHhB5cYSphyphenhyphencJ18Ef9YRNv3hUUsErqzbgA0XF_dG39Ut8xlogeLNkz3zf/s320/jakartoni_via_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi7AJRnxsd939S2cfP5JNciT2fk5dHuA2IlDSQ1v_dpq0BlDVYZ5yPcnjJsfxF5s9RmU0THOl05uYZP4c654cHhB5cYSphyphenhyphencJ18Ef9YRNv3hUUsErqzbgA0XF_dG39Ut8xlogeLNkz3zf/s800/jakartoni_via_ig.jpg", "comment_count": 0 }, { "title": "altamira", "url": "https://cocktailvirgin.blogspot.com/2016/06/altamira.html", "published": "2016-06-19T10:30:00.000-04:00", "updated": "2017-07-03T15:21:37.499-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Paul McGee", "source": "Cherry Circle Room", "year": null }, "categories": [ "calvados", "egg white", "lime juice", "sherry", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolon)", "1/2 oz Calvados (Boulard VSOP)", "1/2 oz Cortado Sherry (Lustau Oloroso)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup", "1/2 oz Egg White (1 whole Egg White)" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail coupe.", "body_text": "1 1/2 oz Blanco Tequila (Espolon)\n1/2 oz Calvados (Boulard VSOP)\n1/2 oz Cortado Sherry (Lustau Oloroso)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\n1/2 oz Egg White (1 whole Egg White)\nShake once without ice and once with ice, and strain into a cocktail coupe.\nTwo Sundays ago after my shift, I decided to make a recipe from\nImbibe Magazine\n's article on tequila-sherry drinks. The one I selected was created by Paul McGee at the Cherry Circle Room in the Chicago Athletic Association Hotel. The bar's Facebook provided the explanation of \"\nThis refresher is named for the highland agave growing region.\"\nBesides the tequila and the sherry, Paul's drink took the form of an egg white sour with some Calvados in the mix that reminded me of the\nPink Lady\n's structure.\nThe Altamira presented a fruity grape aroma that prepared the mouth for the sweet, creamy lime and grape sip. The drink rounded off with tequila, apple, and nutty sherry notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzriL0NT06QAPYnMCfcE_WwgZBBetCq6ppGfK3KHdkxdp8Z7KlOk6TlOFFGo0An9T23LaDD0cyl-VRCjFh6zaf_Zp1STpTalysvFL25gdbuoN8ZsHQ5D5cArCXSd039Aprjw2Bk1tKFkC8/s320/altamira1816.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzriL0NT06QAPYnMCfcE_WwgZBBetCq6ppGfK3KHdkxdp8Z7KlOk6TlOFFGo0An9T23LaDD0cyl-VRCjFh6zaf_Zp1STpTalysvFL25gdbuoN8ZsHQ5D5cArCXSd039Aprjw2Bk1tKFkC8/s800/altamira1816.jpg", "comment_count": 0 }, { "title": "fail-safe", "url": "https://cocktailvirgin.blogspot.com/2016/06/fail-safe.html", "published": "2016-06-20T08:00:00.000-04:00", "updated": "2017-07-03T15:21:05.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Scott Teague", "source": "Death & Co. Cocktail Book", "year": 2013 }, "categories": [ "aperol", "bitters (Angostura)", "curacao", "gin", "sloe gin" ], "ingredients": [ "3/4 oz Perry's Tot Navy Strength Gin (Hayman's Navy Yard)", "3/4 oz Plymouth Sloe Gin (Averell Damson Gin)", "1/2 oz Aperol", "1/2 oz Pierre Ferrand Dry Curaçao", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a Double Old Fashioned glass with a large cube.", "body_text": "3/4 oz Perry's Tot Navy Strength Gin (Hayman's Navy Yard)\n3/4 oz Plymouth Sloe Gin (Averell Damson Gin)\n1/2 oz Aperol\n1/2 oz Pierre Ferrand Dry Curaçao\n2 dash Angostura Bitters\nStir with ice and strain into a Double Old Fashioned glass with a large cube.\nWhen looking for a nightcap two Monday's ago, I figured that I ought to welcome Negroni week with something fitting to the theme. Therefore, my search ended in the Negroni variation section of the\nDeath & Co. Cocktail Book\nwith Scott Teague's 2013 creation, the Fail-Safe. Just like the\nChester Rapkin\nand the\nRed Sea\n, this Negroni riff included sloe gin to take the place of the vermouth and to round out the bitter notes.\nHere, the Fail-Safe broadcasted orange, dark berry, and pine aromas. Next, the orange and dark berry notes continued on into the sip, and the swallow began with gin and a grape-like bitterness and finished with Angostura Bitters' spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPaN7ODEPNR3p3kB197LvSnXPZ4K7MMwHikllbpFvT7oAeL17XCWdQXfhC30IDcp5zVIER4voNXcHaoQveS4MabVlTgzLj9yeS3OlR6T3PdL-WipLj8-5giGK5v2g9l8oHEuMS63zmSc7/s320/failsafe1818.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPaN7ODEPNR3p3kB197LvSnXPZ4K7MMwHikllbpFvT7oAeL17XCWdQXfhC30IDcp5zVIER4voNXcHaoQveS4MabVlTgzLj9yeS3OlR6T3PdL-WipLj8-5giGK5v2g9l8oHEuMS63zmSc7/s800/failsafe1818.jpg", "comment_count": 0 }, { "title": "old yellowstain", "url": "https://cocktailvirgin.blogspot.com/2016/06/old-yellowstain.html", "published": "2016-06-21T08:00:00.000-04:00", "updated": "2017-07-03T15:20:36.040-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "grapefruit juice", "lime juice", "passion fruit syrup", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz Golden Puerto Rican Rum (Don Q Gold)", "3/4 oz Passion Fruit Nectar (Goya)", "1 1/2 oz Trader Vic Navy Grog (*)" ], "instructions": "Shake with ice and pour into a footed iced tea glass (double old fashioned). Decorate with a rock candy stick (omit) and mint.", "body_text": "1 1/2 oz Golden Puerto Rican Rum (Don Q Gold)\n3/4 oz Passion Fruit Nectar (Goya)\n1 1/2 oz Trader Vic Navy Grog (*)\nShake with ice and pour into a footed iced tea glass (double old fashioned). Decorate with a rock candy stick (omit) and mint.\n(*) Equal parts (1/2 oz) lime juice, grapefruit juice, and allspice dram (St. Elizabeth).\nTwo Tuesdays ago, I decided to get my Tiki on with a recipe from Trader Vic's 1974\nRum Cookery & Drinkery\ncalled the Old Yellowstain. While the name sounded unappealing, it did remind me of another of Trader Vic's drinks, the\nShingle Stain\n, which turned out rather tasty; moreover, there was some overlap in ingredients. The one major mystery of the Old Yellow Stain recipe was how to replicate the \"Trader Vic Navy Grog\" mix; luckily, I remembered that I had read about Jeff Berry's solution when making the\nVoodoo Grog\nwhere he took a tip from a 1972 Trader Vic's book and interpreted the Navy Grog mix as equal parts of lime, grapefruit, and allspice dram.\nThe Old Yellowstain shared a mint and tropical fruit bouquet. Next, lime and grapefruit on the sip transitioned into rum, allspice, and passion fruit on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlv7W4c3_rdImHxrtuZcirGlwvLR9dsnH0qKdBw0pJ6ubfjqS_e8NW2vFQLiQGGwTqt8AZM_nAWykQWgo14DDtG8XrgC0f6pwol1uuvLLXgaBKmBfJjscUoNhrPxLgntGErN1B1j8a6e4D/s320/oldyellowstain1820.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlv7W4c3_rdImHxrtuZcirGlwvLR9dsnH0qKdBw0pJ6ubfjqS_e8NW2vFQLiQGGwTqt8AZM_nAWykQWgo14DDtG8XrgC0f6pwol1uuvLLXgaBKmBfJjscUoNhrPxLgntGErN1B1j8a6e4D/s800/oldyellowstain1820.jpg", "comment_count": 1 }, { "title": "double entendre", "url": "https://cocktailvirgin.blogspot.com/2016/06/double-entendre.html", "published": "2016-06-22T08:00:00.000-04:00", "updated": "2017-07-03T15:20:05.417-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jordan Runion", "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (orange)", "cynar", "gin", "maraschino", "sherry" ], "ingredients": [ "1 1/2 oz Gordon's Gin", "1/2 oz Lustau Oloroso Sherry", "1/2 oz Cynar", "1/2 oz Luxardo Maraschino Liqueur", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a rock glass, and garnish with a cherry.", "body_text": "1 1/2 oz Gordon's Gin\n1/2 oz Lustau Oloroso Sherry\n1/2 oz Cynar\n1/2 oz Luxardo Maraschino Liqueur\n2 dash Regan's Orange Bitters\nStir with ice, strain into a rock glass, and garnish with a cherry.\nTwo Wednesdays ago, Andrea and I stopped into Green Street for a round after dinner. For a first cocktail, I asked bartender Jordan Runion for the Double Entendre; Jordan later commented that the drink was better with a drier sherry like fino but they opted for oloroso on the menu. I was lured into the drink for it appeared like the\nYeomen Warder\nor\nGrand Street\nwith a nutty sherry instead of the vermouth (or Punt e Mes).\nThe Double Entendre shared a Maraschino aroma that led into a rich and lightly grape-flavored sip. The swallow was the most complex though with gin, nutty, and funky bitter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGTe4bbTn13wj8vHe2xX4ZOQBGe6OHbt_ZpIGPnBJJMnfaKAD9dhJr1p0jA9UaxT_T502cj1cwufyYf0d6DHSSl5B_h6etWiq5A1k4tfYaykYogv6_go0y_PQRAA96Q0jI-g9yZWuSMRW/s320/doubleentendre1824.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGTe4bbTn13wj8vHe2xX4ZOQBGe6OHbt_ZpIGPnBJJMnfaKAD9dhJr1p0jA9UaxT_T502cj1cwufyYf0d6DHSSl5B_h6etWiq5A1k4tfYaykYogv6_go0y_PQRAA96Q0jI-g9yZWuSMRW/s800/doubleentendre1824.jpg", "comment_count": 1 }, { "title": "martician vermouth cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/06/martician-vermouth-cocktail.html", "published": "2016-06-22T10:30:00.000-04:00", "updated": "2017-07-03T15:19:31.088-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Louis Fouquet", "source": "Bariana", "year": 1896 }, "categories": [ "bitters (Angostura)", "creme de noyaux", "curacao", "pineapple syrup", "rum", "vermouth (sweet)" ], "ingredients": [ "1 part Rum (1 1/4 oz Depaz Rhum Agricle)", "1 part Turin Vermouth (1 1/4 oz Dolin Sweet)", "1 spoon Pineapple Syrup (1/4 oz)", "2 dash Noyaux (1/8 oz Tempus Fugit)", "2 dash Curaçao (1/8 oz Pierre Ferrand Dry)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil.", "body_text": "1 part Rum (1 1/4 oz Depaz Rhum Agricle)\n1 part Turin Vermouth (1 1/4 oz Dolin Sweet)\n1 spoon Pineapple Syrup (1/4 oz)\n2 dash Noyaux (1/8 oz Tempus Fugit)\n2 dash Curaçao (1/8 oz Pierre Ferrand Dry)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with lemon oil.\nAfter returning home from Green Street, I was in the mood for a nightcap so I reached for Louis Fouquet's 1896\nBariana\n. The recipe appeared like a gussied up\nPirate's Cocktail\nwith added tropical complexity from pineapple syrup, crème de noyaux, and curaçao. For a rum, I opted for a rhum agricole given the Martinique reference in the name as well as the French author (ignoring of course, the\nMartinique\nfrom\nPioneers of Mixing at Elite Bars\nthat was a rye-based number).\nThe Martician Vermouth Cocktail presented lemon oil over a vanilla and apricot nose. The sip was mostly grape from the vermouth with the swallow giving forth grassy rum, nutty, orange, apricot, and spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbf_nBb5hWUQmPIkao4m0ZvKWTF5fBLSt1ueX24a4CvALghqj88pwb5_nwo7yua9VPxPPhrhfktZueI7-NjWKClbm0uSHvQ9n58GMrStrR4PV2WX4kD-pGiSwpHDyx68D7oe7G9cYpZy0/s320/marticianvermouth.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbf_nBb5hWUQmPIkao4m0ZvKWTF5fBLSt1ueX24a4CvALghqj88pwb5_nwo7yua9VPxPPhrhfktZueI7-NjWKClbm0uSHvQ9n58GMrStrR4PV2WX4kD-pGiSwpHDyx68D7oe7G9cYpZy0/s800/marticianvermouth.jpg", "comment_count": 0 }, { "title": ":: tips for tales of the cocktail ::", "url": "https://cocktailvirgin.blogspot.com/2016/06/tips-for-tales-of-cocktail.html", "published": "2016-06-22T15:56:00.000-04:00", "updated": "2019-07-14T12:58:45.205-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "Next month will be my fifth time attending Tales of the Cocktail since my first adventure back in 2009. When I first attended, I had no clue what to expect for I had made my decision to go shortly after hearing that I was competing as a finalist in a bitters competition six weeks out. Since Tales is a multi-ring circus with a lot going on in tasting rooms, seminars, official events, and the year-round offerings of restaurants, bars, and music halls across the city, I felt that sharing some advice might help some to navigate a week long opportunity for not just fun, but career advancement and to avoid some perils along the way. I had previously provided\nadvice\nbefore I went to Tales in 2011 and took some of that post and combined it with an\narticle\nI wrote for the\nWeeklyDig\nand a\npost\nreflecting on Tales 2015 to write this originally as an article for the USBG National's blog. I have since adapted the article for my own here.\nSince you are reading cocktail blogs, it is rather likely that improving yourself and your drink-making career are high on your list. First, Tales of the Cocktail offers a great deal of education. Be sure to pick out a few talks in regards to technique, history, culture, and team building that will advance your way of thinking about your job and enhancing the experience for your guest. Education also continues in tasting rooms via new products as well as interacting with peers and mentors who love talking about their experiences and problem solving your concerns.\nSecond, Tales is a great time to network. Do not overlook the old school world of business cards, and I recommend getting some printed up if there is still time. And to avoid the issue at the end of the week when you peer at a stack of random business cards, I found that writing a short note on each card will help trigger a memory of who this person was and why I should contact them in the future. Hints about what event, what they were wearing, and what was spoken about have been rather meaningful in how to follow up later. One great way to follow up is to write thank you emails to these people and reconnect when things are calmer. Now with the new school world of mobile devices, adding people to your Facebook or LinkedIn on the fly is a great tool as well, but it is not as appropriate for all situations.\nAlso in terms of networking, act like your potential future employers, employees, and guests are watching. Similarly, you represent your current establishment everywhere you go, so act with dignity. That does not mean do not go on a mechanical bull or other silly things at the appropriate times, but try not to do or say anything negative or hurtful. Treat others at the event including the establishments you visit with kindness, for how you behave shows a window not only into your soul, but it projects the sense of hospitality one can expect in your bar or restaurant.\nSplit your time between the people you know from your home city and meeting new people from around the world. Making new friends and following them to the next events can add a wonderful curveball to the week. For example, I am thankful for the group of Dutch bartenders that I befriended in 2011 as they adopted me into their circle and made me feel at home when my Boston crew were off doing other events. Likewise, try things that take you out of your comfort zone whether it's an event like a pool party, going to a jazz show, or dining in a dive bar. Memories are strongest with what was novel opposed to safe and usual.\nThe whole week itself is a marathon not a sprint, so find your rhythm, and find your pace. Take time to rest, eat, and drink water. Moreover, try to start your day with a decent breakfast, even if that meal is more logically called lunch; drinking on an empty stomach is rarely a good idea. Do not overexert yourself or overdrink for it will make the next day or two much more difficult. Seriously, do not drink everything offered to you; putting a drink down half way might seem wasteful, but it is better for you in the long run. Alternating busy and down days is not a bad strategy, but if you can handle the rush, remember that there will be a chance to decompress at the end of the week. And taking an extra day in New Orleans after Tales to recover is not a bad idea either.\nFear of missing out can be a major issue especially with social media providing images of missed opportunities from multiple sources. However, if your week is full and otherwise pleasurable, do not overthink what could have been. Every year, my Tales experience has been different and I do not feel that one year was better than the other because of it. Just try to fill your week with a variety of activities. If it is your one visit a year to New Orleans, do not neglect the city itself including the bars, restaurants, tours, and museums.\nA few things to point out about New Orleans: First, there is quite a bit of crime in the city so do think about traveling in groups or taking taxis. Keep alert. And do not let anyone bet you as to where you got your shoes. Second, New Orleans' weather is extreme. It can go from hot and sunny to dark and stormy on a moment's notice. Carrying a portable umbrella and wearing a hat to keep sun and rain away are good ideas. Third, drinking on the street is permitted, so do partake sensibly in this activity. My favorite spot is Sidney's on Decatur Street to get great local craft brews (especially in cans, since glass on the street is frowned upon) to enjoy while walking around. So to recap, somethings to remember to pack: an umbrella, a portable cell phone battery charger, moleskin and pen for notes, business cards, sensible shoes, a hat to keep out the sun, a bathing suit for pool parties, and Advil (or your own favorite hangover cures although there is a CVS right near the Monteleone).\nUnlike many other cocktail events, Tales of the Cocktail has almost too many things going on at once. Do not be overwhelmed. Give some aspects forethought but allow others to just happen as they appear. Be safe and sane, and if you see me that week, say hello and cheers!\nAdapted from my\narticle\nposted last week on the USBG National blog (with different photos). Link only works for USBG members with accounts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiNsIYaNMG-nCv7troAyS7BOkB693lQOwRG73YxoTXXITbhX3SQButT7tEUPOJbQ94e3103bgzMBOA0_Y6jFo3e69uMOrSihS-dJl6m6sL-RAvMW_kegBe5jQfVlpHZwldU4SW4gQFrql/s320/totc2016a.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwNXeAiUrhnE1kZNBEHQT0we932vZQAE15dMUTSkZCU2eVDKTzXkFZfh8uPwyEJwFE02L-bIH3ktcoomN1wFMebDZRaW8sMjaCbtz2u6CnuEhWEwaoKCt4v-_58FgwLonGIng_yBHfWtm/s320/totc2016b.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuqmRrkeLi4iXHU1B5hWfsEOJS3XyoJoCKYH3AXOxyj0fcAHbn7mRdlkAerr1DvgbanXyDnZy_5QwKEuRF4hPI3GxD5GdPWXYZ2bBUneKtwxclvYLc7pUf48IPAYsgiYbsQmFlyKuILqe/s320/totc2016c.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOzud1kZPnGlRnnMO0ba4pqIOZ617XMqsKrtXMp2G2i97xrV0C0WKTmYOKG843fcxmAezBNOeXhlp3KsMSY6v2vzCBq3aeEW7pJ1qLfXu6RfyPgRXsrFIEyAVyo-VVBC944MA4gzBHMjN/s320/totc2016d.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiNsIYaNMG-nCv7troAyS7BOkB693lQOwRG73YxoTXXITbhX3SQButT7tEUPOJbQ94e3103bgzMBOA0_Y6jFo3e69uMOrSihS-dJl6m6sL-RAvMW_kegBe5jQfVlpHZwldU4SW4gQFrql/s800/totc2016a.jpg", "comment_count": 0 }, { "title": "navigator", "url": "https://cocktailvirgin.blogspot.com/2016/06/navigator.html", "published": "2016-06-23T08:00:00.000-04:00", "updated": "2017-07-03T11:36:11.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "bitters (Angostura)", "falernum", "lime juice", "madeira", "st. germain" ], "ingredients": [ "1 1/2 oz Blandy's 5 Year Sercial Madeira", "1/2 oz St. Elder Elderflower Liqueur", "1/2 oz Velvet Falernum", "1/2 oz Lime Juice", "2 dash Angostura Bitters", "1 dash (12 drops) St. George Absinthe" ], "instructions": "Shake with ice, strain into a double old fashioned glass, top with crushed ice, and garnish with a lime twist.", "body_text": "1 1/2 oz Blandy's 5 Year Sercial Madeira\n1/2 oz St. Elder Elderflower Liqueur\n1/2 oz Velvet Falernum\n1/2 oz Lime Juice\n2 dash Angostura Bitters\n1 dash (12 drops) St. George Absinthe\nShake with ice, strain into a double old fashioned glass, top with crushed ice, and garnish with a lime twist.\nOne of the new drinks on the Loyal Nine low octane section of the menu is a Madeira tiki number called the Navigator named after Prince Henry the Navigator who claimed the island of Madeira for Portugal in 1419. The starting point was to swap out the rum in the\nTest Pilot\nfor a dry type of fortified wine which worked well in the\nCome Sail Away\n(a/k/a Royal Funchal Yacht Club). I was having problems figuring out which liqueur would work since the original's orange liqueur did not seem to fit nor did the Madeira-friendly Maraschino. Therefore, I tried elderflower liqueur that worked well in\nHold the Line\nand I found my recipe! The Navigator name also jives well with the low proof nature of the drink, and it has been rather popular last night with businessmen, session drinkers, and people on dates.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvDhi5Ca7uo1oZbEpY6NEzMjWS82atT4IYCgcrlnbJ3t_ciMgGKlN7zTFx5JoBPieX7NxiqSCpI6YxSKcnlRp3WL-3AGEw-xqHMPA9RPWpUBwei_uUqC6jc7MUKvUoHKREVvC4XgaqWBF/s320/navigator3858.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvDhi5Ca7uo1oZbEpY6NEzMjWS82atT4IYCgcrlnbJ3t_ciMgGKlN7zTFx5JoBPieX7NxiqSCpI6YxSKcnlRp3WL-3AGEw-xqHMPA9RPWpUBwei_uUqC6jc7MUKvUoHKREVvC4XgaqWBF/s800/navigator3858.jpg", "comment_count": 1 }, { "title": "strange weaver", "url": "https://cocktailvirgin.blogspot.com/2016/06/strange-weaver.html", "published": "2016-06-23T10:30:00.000-04:00", "updated": "2017-07-03T11:35:35.710-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Dominic Alling", "source": "Beretta", "year": null }, "categories": [ "campari", "gin", "lemon juice", "orgeat", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Rum (Owney's)", "1 oz Gin (Beefeater)", "3/4 oz Cocchi Sweet Vermouth (Dolin)", "1/2 oz Campari", "1/2 oz Orgeat", "1/4 oz (1/2 oz) Lemon Juice" ], "instructions": "Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with an orange twist.", "body_text": "1 oz Rum (Owney's)\n1 oz Gin (Beefeater)\n3/4 oz Cocchi Sweet Vermouth (Dolin)\n1/2 oz Campari\n1/2 oz Orgeat\n1/4 oz (1/2 oz) Lemon Juice\nShake with ice, strain into a rocks glass, fill with crushed ice, and garnish with an orange twist.\nTwo Thursdays ago in the midst of Negroni Week, I searched\nImbibe\n's database of Negroni variations and stumbled upon Dominic Alling's Strange Weaver. Dominic created this drink at Beretta in San Francisco with the orgeat aspect in a foam and with a half ounce of lemon juice; I decided to keep\nImbibe\n's orgeat in the mix as a liquid ingredient but to up the lemon juice to the original recipe that I found online.\nThe Strange Weaver offered up an orange aroma with hints of orgeat notes poking through. Next, a creamy lemon and grape sip led into rum and gin flavors with the earthy orgeat tempering the bitter Campari on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCHVMjv37i-dBqTdBZJ5FpzfSrwe-xBHjjolPL3FTje7icJVzy5FbXRLIZCBI-MAnNJ_NIkLGvLxR2FMmoZhdK0x0_A8m1cY__B-i__gNF47JWNNIq4fXPu6NYqztq6NgXDnbNsko6YnR/s320/strangeweaver1827.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCHVMjv37i-dBqTdBZJ5FpzfSrwe-xBHjjolPL3FTje7icJVzy5FbXRLIZCBI-MAnNJ_NIkLGvLxR2FMmoZhdK0x0_A8m1cY__B-i__gNF47JWNNIq4fXPu6NYqztq6NgXDnbNsko6YnR/s800/strangeweaver1827.jpg", "comment_count": 0 }, { "title": "frida", "url": "https://cocktailvirgin.blogspot.com/2016/06/frida.html", "published": "2016-06-24T08:00:00.000-04:00", "updated": "2017-07-03T11:35:00.819-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Waldorf-Astoria", "year": 2010 }, "categories": [ "chartreuse (green)", "grapefruit juice", "lime juice", "raspberry syrup", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Avion)", "1/2 oz Green Chartreuse", "1/2 oz Raspberry Syrup (Royal Rose)", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with a grapefruit twist (grapefruit twist and spent half lime shell).", "body_text": "1 1/2 oz Blanco Tequila (Avion)\n1/2 oz Green Chartreuse\n1/2 oz Raspberry Syrup (Royal Rose)\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\nShake with ice, strain into a rocks glass, fill with crushed ice, and garnish with a grapefruit twist (grapefruit twist and spent half lime shell).\nTwo Fridays ago, I cracked open my new purchase of the recently updated\nWaldorf Astoria Bar Book\n. Bartender Frank Caiafra kept many of the original recipes from the 1930s edition, paired them with early 20th century variations from other tomes, and added more recent bar offerings such as the Frida. The Frida was created at the Waldorf-Astoria in 2010 for their Cinco de Mayo event as a tribute to Frida Kahlo. The combination of the drink's Green Chartreuse and raspberry syrup was alluring for it had worked so well in the\nRose Dragon\nThe Frida shared a grapefruit and lime aroma that prepared the mouth for the citrussy sip. Next, the raspberry-Chartreuse combination did not disappoint especially with the tequila notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0uX31zLqkpuCy6Q7asgS_Meklwijhtr0z3_enb0q2CklYk3tU_L-gE37y_7YWtU1l42M7jYBQSaTLKYwboL2lvC72CqIuvZ4S8sj9wOya8xFayurYbX3XwSTl5oxpWays-wF12EjR1_-/s320/frida1829.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0uX31zLqkpuCy6Q7asgS_Meklwijhtr0z3_enb0q2CklYk3tU_L-gE37y_7YWtU1l42M7jYBQSaTLKYwboL2lvC72CqIuvZ4S8sj9wOya8xFayurYbX3XwSTl5oxpWays-wF12EjR1_-/s800/frida1829.jpg", "comment_count": 0 }, { "title": "the naked ape", "url": "https://cocktailvirgin.blogspot.com/2016/06/the-naked-ape.html", "published": "2016-06-25T08:00:00.000-04:00", "updated": "2017-07-03T11:31:12.824-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "bitters (Angostura)", "creme de banane", "lemon juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Lemon Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Giffard Banane du Bresil", "1 1/2 oz Black Blended Rum (Coruba Dark)", "1/2 oz Overproof Lightly Aged Pot Still Rum (Smith & Cross)", "1 dash Angostura Bitters" ], "instructions": "Blend with 12 oz crushed ice and pour into a Tiki mug or double old fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice).", "body_text": "1/2 oz Lemon Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Giffard Banane du Bresil\n1 1/2 oz Black Blended Rum (Coruba Dark)\n1/2 oz Overproof Lightly Aged Pot Still Rum (Smith & Cross)\n1 dash Angostura Bitters\nBlend with 12 oz crushed ice and pour into a Tiki mug or double old fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice).\nTwo Saturdays ago, I turned to my new purchase of the\nSmuggler's Cove\ndrink book and decided on the Naked Ape. The recipe was crafted by author Martin Cate in honor of the San Francisco exotica band Ape. Despite the recipe lacking garnish instructions, I opted for a long lemon twist as well as a Smuggler's Cove swizzle stick that I garnered at an\nevent\nat Tales of the Cocktail last July. Indeed, the twist part donated a lemon note to the drink's banana aroma. Next, the lemon continued on into the sip where it paired with the rums' caramel, and the swallow shared funky rum, banana, and cinnamon spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DDRX8o0ubhyZVY_iA-rhePuxT241wBNPtvGa1x4ErN6yvbfvRYhwG_i3ufrLIeKDBol0mHv9yANR1R4uY6i2uiGF2qgiMqyLiU4IPV6RU_ml5nSG9pi6HxQ68tr6WE9gcwS4hdvQeQfZ/s320/nakedape1830.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DDRX8o0ubhyZVY_iA-rhePuxT241wBNPtvGa1x4ErN6yvbfvRYhwG_i3ufrLIeKDBol0mHv9yANR1R4uY6i2uiGF2qgiMqyLiU4IPV6RU_ml5nSG9pi6HxQ68tr6WE9gcwS4hdvQeQfZ/s800/nakedape1830.jpg", "comment_count": 0 }, { "title": "lion of baltimore", "url": "https://cocktailvirgin.blogspot.com/2016/06/lion-of-baltimore.html", "published": "2016-06-26T08:00:00.000-04:00", "updated": "2017-07-03T11:30:32.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Philip Greene", "source": "The Manhattan", "year": null }, "categories": [ "lime juice", "orgeat", "pimento dram", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Appleton Reserve Rum (Appleton V/X)", "1 oz Sweet Vermouth (Bonal)", "3/4 oz Lime Juice", "1/4 oz Orgeat", "2 dash Dale Degroff Pimento Bitters (1/4 oz St. Elizabeth Allspice Dram)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Appleton Reserve Rum (Appleton V/X)\n1 oz Sweet Vermouth (Bonal)\n3/4 oz Lime Juice\n1/4 oz Orgeat\n2 dash Dale Degroff Pimento Bitters (1/4 oz St. Elizabeth Allspice Dram)\nShake with ice and strain into a cocktail glass.\nAfter my shift on two Sundays ago, I finished off my week with a recipe from the third book I purchased, namely Philip Greene's\nThe Manhattan\n. My starting point in the book was the author's\nLion's Tail\nriff named after a War of 1812 ship. This riff like the\nHair of the Lion\nand\nA Tale of Two Kitties\npicked rum as the base spirit which seems like a better choice than Bourbon given the lime juice.\nThe Lion of Baltimore shared a caramel rum and allspice aroma. Next, grape, caramel, and lime on the sip slid into rum, earthy, and allspice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX96GuVsQKFWIuy48CZgckHqyj5Hf1nfp9Vzp4Vi4ibJsStQrG1FW_8AfFBcwsO0_zVfJ4bvNYuvHoV119R3W6g98So5S38HguhF4hIg-MD_Y0mk_kjpwVmR0UlCvuN7qiQWZ4sjryfTrw/s320/lionbaltimore1832.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX96GuVsQKFWIuy48CZgckHqyj5Hf1nfp9Vzp4Vi4ibJsStQrG1FW_8AfFBcwsO0_zVfJ4bvNYuvHoV119R3W6g98So5S38HguhF4hIg-MD_Y0mk_kjpwVmR0UlCvuN7qiQWZ4sjryfTrw/s800/lionbaltimore1832.jpg", "comment_count": 1 }, { "title": "triple arthrodesis", "url": "https://cocktailvirgin.blogspot.com/2016/06/triple-arthrodesis.html", "published": "2016-06-27T08:00:00.000-04:00", "updated": "2017-07-03T11:29:52.246-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Dan Braganca", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "cherry brandy", "lemon juice", "mezcal" ], "ingredients": [ "1 1/2 oz Nuestra Soledad Mezcal", "3/4 oz Cherry Heering", "3/4 oz Lemon Juice", "1/2 oz Clove Syrup (*)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Fill with crushed ice and garnish with a lemon peel pierced with 3 cloves.", "body_text": "1 1/2 oz Nuestra Soledad Mezcal\n3/4 oz Cherry Heering\n3/4 oz Lemon Juice\n1/2 oz Clove Syrup (*)\n2 dash Angostura Bitters\nShake with ice and strain into a rocks glass. Fill with crushed ice and garnish with a lemon peel pierced with 3 cloves.\n(*) Perhaps falernum would work in a pinch.\nTwo Mondays ago, we ventured over to Backbar after dinner, and for a nightcap, I asked bartender Dan Braganca for the drink of the day that he had created. The drink was called the triple arthrodesis, a surgical procedure fusing three joints in the foot, and the name reminded me of classics by Embury, Gaige, and others such as the Appendicitis and the\nPsittacosis\n. I inquired if the drink paid tribute to bar manager Sam Treadway's recent foot injury; however, Dan explained that the recipe was in honor of his girlfriend who is a podiatrist. So besides naming the drink after things she does at work, he included two ingredients that she loves, namely mezcal and cherry, in the mix.\nThe Triple Arthrodesis was less medical to the senses for it offered a delightful lemon oil aroma. Next, lemon and cherry on the sip were followed by mezcal and cherry on the swallow with a smoke and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYX5OEhUsPGV2bbQnqvbH_aBG7Pw9gJJByNbS2fF77G4VyeclWf2ps422xbQDVsJnSMVX_t7SD-aL-_P4pQfjYbBrXpqayYn7BIEv1l8UoK0n-0-8VID-OELCge3ThXVujKl6sjM6LCoXC/s320/triplearthro1833.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYX5OEhUsPGV2bbQnqvbH_aBG7Pw9gJJByNbS2fF77G4VyeclWf2ps422xbQDVsJnSMVX_t7SD-aL-_P4pQfjYbBrXpqayYn7BIEv1l8UoK0n-0-8VID-OELCge3ThXVujKl6sjM6LCoXC/s800/triplearthro1833.jpg", "comment_count": 0 }, { "title": "padang swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/06/padang-swizzle.html", "published": "2016-06-28T08:00:00.000-04:00", "updated": "2017-07-03T11:24:05.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Zac Overman", "source": "Fort Defiance", "year": null }, "categories": [ "grapefruit juice", "lime juice", "rum", "scotch", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Lustau Amontillado Sherry", "1/2 oz English Harbor 5 Year Rum (Plantation Dark)", "1/4 oz Laphroaig Scotch", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "3/4 oz Cinnamon Syrup" ], "instructions": "Build in a Pilsner or Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a cinnamon stick speared through a lime wheel and ignited.", "body_text": "1 1/2 oz Lustau Amontillado Sherry\n1/2 oz English Harbor 5 Year Rum (Plantation Dark)\n1/4 oz Laphroaig Scotch\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n3/4 oz Cinnamon Syrup\nBuild in a Pilsner or Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a cinnamon stick speared through a lime wheel and ignited.\nTwo Tuesdays ago, I chose to make a recipe that\nPunch\nhad published in an\narticle\non Swizzles. The one that caught my eye was Zac Overman's Padang Swizzle from Fort Defiance in Brooklyn. Like the\nBalao Swizzle\n, the Padang Swizzle had sherry as its base (true, many of the Death & Co. Swizzles like the\nDelores Park Swizzle\nhave a split spirit-sherry base, but the spirit is still a major part of the drink) with rum and smoky Scotch as minor modifiers.\nThe Padang Swizzle shared a cinnamon and lime aroma that transitioned into a grapefruit and lime sip. The swallow was a bit more complex with nutty grape, cinnamon, and a hint of smoke.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nChITIVm5RXkkD_C26KTX5zXIo387Lay79em4pTsquM_jOEmMLixoMF1fkL8uo9Ya43Gf43ugRWv8xzV_EQ2RKm9JkIHEXLxsEdSwomNHEQ7RnjLPDpCafcxpeAEjLE_6mtzatu4kJeq/s320/padangswiz1836.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nChITIVm5RXkkD_C26KTX5zXIo387Lay79em4pTsquM_jOEmMLixoMF1fkL8uo9Ya43Gf43ugRWv8xzV_EQ2RKm9JkIHEXLxsEdSwomNHEQ7RnjLPDpCafcxpeAEjLE_6mtzatu4kJeq/s800/padangswiz1836.jpg", "comment_count": 0 }, { "title": "boardwalk flyer", "url": "https://cocktailvirgin.blogspot.com/2016/06/boardwalk-flyer.html", "published": "2016-06-29T08:30:00.000-04:00", "updated": "2017-07-03T11:23:35.266-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "build", "attribution": { "creator": "Damon Boelte", "source": "Grand Army", "year": null }, "categories": [ "cachaça", "creme de banane", "lime juice", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Aged Cachaça (Seleta Gold)", "3/4 oz Blanco Vermouth (Dolin)", "3/4 oz Giffard Banane du Bresil", "3/4 oz Lime Juice" ], "instructions": "Build in a Collins or Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a few dashes of molé bitters, freshly grated nutmeg, and mint sprigs.", "body_text": "3/4 oz Aged Cachaça (Seleta Gold)\n3/4 oz Blanco Vermouth (Dolin)\n3/4 oz Giffard Banane du Bresil\n3/4 oz Lime Juice\nBuild in a Collins or Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a few dashes of molé bitters, freshly grated nutmeg, and mint sprigs.\nTwo Wednesdays ago, I made another drink from the\nPunch\narticle on Swizzles called the Boardwalk Flyer. The recipe was crafted by Damon Boelte of Grand Army in Brooklyn and featured cachaça paired with banana liqueur. Once built, the Boardwalk Flyer proffered a mint, nutmeg, and my house chocolate bitter's anise note aroma. Next, lime and white wine filled the sip, and the swallow was almost pear-like from the grassy rum and the crème de banana.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouyvEiiOThBLnL5yfkK84-MjuRjJbskgF6gIXjmtgF-NKglrIkUdtN3CLlKnwdKZANRPlHQ69DIziGNvm8YMnAcKViOudztDdtMz2R1f6hLcf08I1nnRU6FqalJzPRqvpM_tc3nLRg0zR/s320/boardwalkflyer1837.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouyvEiiOThBLnL5yfkK84-MjuRjJbskgF6gIXjmtgF-NKglrIkUdtN3CLlKnwdKZANRPlHQ69DIziGNvm8YMnAcKViOudztDdtMz2R1f6hLcf08I1nnRU6FqalJzPRqvpM_tc3nLRg0zR/s800/boardwalkflyer1837.jpg", "comment_count": 1 }, { "title": "bumbled bee", "url": "https://cocktailvirgin.blogspot.com/2016/06/bumbled-bee.html", "published": "2016-06-29T11:00:00.000-04:00", "updated": "2017-07-03T11:23:06.660-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Waldorf Astoria bar staff", "source": "The Waldorf Astoria Bar Book", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "honey", "suze", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Michter's Straight)", "3/4 oz Salers Gentiane Liqueur", "1/2 oz Noilly Prat Dry Vermouth", "1/4 oz Honey Syrup", "2 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Rye Whiskey (Michter's Straight)\n3/4 oz Salers Gentiane Liqueur\n1/2 oz Noilly Prat Dry Vermouth\n1/4 oz Honey Syrup\n2 dash Angostura Bitters\n1 dash Orange Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nAfter the Boardwalk Flyer, I reached for the 2016 edition of\nThe Waldorf Astoria Bar Book\n. The recipe that spoke to me was the Bumbled Bee that was the bar's 2015 entry into the Battle of the Bees charity event. The Waldorf Astoria bar staff originally created the recipe in 2013 as a gin drink, and the base spirit and other aspect morphed over time into this combination.\nThe oils from the Bumbled Bee's lemon twist brightened the gentian nose. Next, honey and malt on the sip gave way to rye whiskey, gentian, and clove on the swallow. Overall, not the Bee's Knees riff that I was expecting from the name, but instead it was something closer to a bitter Manhattan variation akin to the\nBrown Bomber\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0xIw5uaS1gcSF3LPEA8v5G4GjLRPg4gZ9Mnix5jh0wP4oIc0ZGrfQ6PJAUhItqs2BHGYGB24blpgWHwD2-f1Sjqmnw1rT7RJL8elWOekQEjoABI1H2lyTzfed7IUWzcprdDjDNoVFD-5/s320/bumbledbee1838.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0xIw5uaS1gcSF3LPEA8v5G4GjLRPg4gZ9Mnix5jh0wP4oIc0ZGrfQ6PJAUhItqs2BHGYGB24blpgWHwD2-f1Sjqmnw1rT7RJL8elWOekQEjoABI1H2lyTzfed7IUWzcprdDjDNoVFD-5/s800/bumbledbee1838.jpg", "comment_count": 0 }, { "title": "golden gun", "url": "https://cocktailvirgin.blogspot.com/2016/06/golden-gun.html", "published": "2016-06-30T08:00:00.000-04:00", "updated": "2017-07-03T11:21:48.516-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Tiki Oasis", "year": 2012 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "grapefruit juice", "lime juice", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Demerara Syrup", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 oz Blended Aged Rum (Diplomatico Exclusiva)", "1 oz Blended Lightly Aged Rum (El Dorado 3 Year)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish at will.", "body_text": "3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Demerara Syrup\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 oz Blended Aged Rum (Diplomatico Exclusiva)\n1 oz Blended Lightly Aged Rum (El Dorado 3 Year)\n2 dash Angostura Bitters\nShake with ice, strain into a Collins glass, and fill with crushed ice. Garnish at will.\nTwo Thursdays ago, I was in a Tiki mood after my work shift so I took a gander at the\nSmuggler's Cove\ndrink book and spotted the Golden Gun. I was drawn into the recipe by the apricot liqueur aspect for it has worked rather well in tropical recipes like\nBlackbeard's Ghost\n. This drink was crafted at the Tiki Oasis event in 2012 as table 11's entry in the create-a-cocktail competition.\nMy choice of mint as the garnish paid dividends on the aromatic end. Next, lime, grapefruit, and the richness from the demerara syrup and aged rum on the sip pleasantly stepped aside for rum, apricot, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvgGeFCBC5rSQsdr1pXpI9Su89dYPISlm9a4B0ZWZcJZBIw_taAWeZvC-Zr9bMgZWzN_cErhFlZdZcGXkB1Qv-q4meLOvUGkUcDAtcgbLMwJHh2gkKUt4p7zZllEMQU9IsRdEfHnzc1IQ/s320/goldengun1841.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvgGeFCBC5rSQsdr1pXpI9Su89dYPISlm9a4B0ZWZcJZBIw_taAWeZvC-Zr9bMgZWzN_cErhFlZdZcGXkB1Qv-q4meLOvUGkUcDAtcgbLMwJHh2gkKUt4p7zZllEMQU9IsRdEfHnzc1IQ/s800/goldengun1841.jpg", "comment_count": 0 }, { "title": "scorpion bowl", "url": "https://cocktailvirgin.blogspot.com/2016/07/scorpion-bowl.html", "published": "2016-07-01T08:00:00.000-04:00", "updated": "2017-07-03T11:21:19.760-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Trader Vic", "source": null, "year": null }, "categories": [ "brandy", "lemon juice", "orange juice", "orgeat", "rum (white)" ], "ingredients": [ "6 oz Orange Juice (1 1/2 oz)", "4 oz Lemon Juice (1 oz)", "1 1/2 oz Orgeat (1/2 oz)", "6 oz Light Puerto Rican Rum (1 1/2 oz Caliche)", "1 oz Brandy (1/4 oz Camus VS Cognac)" ], "instructions": "Blend with 16 oz crushed ice for 10 seconds and pour into a Tiki bowl (shake with ice, strain into a bowl, and fill with crushed ice). Garnish with a gardenia.", "body_text": "6 oz Orange Juice (1 1/2 oz)\n4 oz Lemon Juice (1 oz)\n1 1/2 oz Orgeat (1/2 oz)\n6 oz Light Puerto Rican Rum (1 1/2 oz Caliche)\n1 oz Brandy (1/4 oz Camus VS Cognac)\nBlend with 16 oz crushed ice for 10 seconds and pour into a Tiki bowl (shake with ice, strain into a bowl, and fill with crushed ice). Garnish with a gardenia.\nTwo Fridays ago after my work shift, I began to flip through Beachbum Berry's\nRemixed\n. There, I spotted the classic Scorpion Bowl; while I have ordered Scorpion Bowls at less reputable Tiki establishments like Kowloon's in Saugus and the Hong Kong in Cambridge, I have never had the Trader Vic original. I have more styled variations including the\nLuau\nand\nKelbo's\nScorpions though. Since it was not a party and I did not have the requisite 2-4 people for the full sized bowl, I made a quarter sized one for myself.\nOnce built and garnished, the Scorpion Bowl offered mint and floral aromas. Next, a dry orange and lemon sip led into a rum, nutty, and tart citrus swallow. Overall, I was quite impressed how the balance was the complete opposite of the stereotypical syrupy Tiki drink, but rather it was a bit crisper even after I used extra orgeat (scaled down by 3 instead of by 4 fold).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKIFK7zzqkKKlcOfhV4HctIoGpNLnY2VdMQezc3p4gZVB_3b7CkhCq5D6Lq7_9mfiPf6S_1LSX4ApC6gQgH6LfKEqzEilr6DJ6jwNKaZc1d52mlwr0AZ1V0SAYpTQUQdBc_SJ5Oid7vry/s320/scorpionbowl1842.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKIFK7zzqkKKlcOfhV4HctIoGpNLnY2VdMQezc3p4gZVB_3b7CkhCq5D6Lq7_9mfiPf6S_1LSX4ApC6gQgH6LfKEqzEilr6DJ6jwNKaZc1d52mlwr0AZ1V0SAYpTQUQdBc_SJ5Oid7vry/s800/scorpionbowl1842.jpg", "comment_count": 0 }, { "title": "absent stars", "url": "https://cocktailvirgin.blogspot.com/2016/07/absent-stars.html", "published": "2016-07-02T08:00:00.000-04:00", "updated": "2017-07-03T11:20:44.295-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Nick Detrich", "source": "Cane & Table", "year": null }, "categories": [ "apricot liqueur", "bitters (other)", "campari", "lemon juice", "passion fruit syrup", "rum (white)" ], "ingredients": [ "1 oz La Favorite Rhum Agricole Blanc (Depaz)", "1 oz Campari", "3/4 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Apricot Brandy (Rothman & Winter)", "5 drop Saline (1 pinch Salt)", "10 drops Grapefruit Bitters (1 dash homemade)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orange twist.", "body_text": "1 oz La Favorite Rhum Agricole Blanc (Depaz)\n1 oz Campari\n3/4 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Apricot Brandy (Rothman & Winter)\n5 drop Saline (1 pinch Salt)\n10 drops Grapefruit Bitters (1 dash homemade)\nShake with ice and strain into a cocktail glass. Garnish with an orange twist.\nTwo Saturdays ago, I turned to a recipe I spotted in a\nPunch\narticle on new tropical drinks. The Absent Stars by Nick Detrich of New Orleans' Cane & Table was an alluring mix of Tiki flavors bolstered by some bitter notes from Campari. Nick later commented on my\nInstagram post\nthat the star was noticeably present in my garnish, so I either should have used the remainder of the peel minus the star or another type of twist (although garnishing with irony perhaps is an option).\nThe Absent Stars shared a complex orange aroma that led into a citrussy sip with lemon and orange flavors. Next, the swallow offered grassy, bitter, and apricot notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtpm5GS_H50I89FLonKfpol1LNCKnXnD2FnlD20tiWynSgKPszrXQhJI8WP3xjX9Re0g17n5k921b24PYq7ipIyYKiXKvgpikck9B7JqNR9YL3Y_Toinc2loGJiSjIJYF9LjHK_THJdZ2/s320/absentstar1856.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtpm5GS_H50I89FLonKfpol1LNCKnXnD2FnlD20tiWynSgKPszrXQhJI8WP3xjX9Re0g17n5k921b24PYq7ipIyYKiXKvgpikck9B7JqNR9YL3Y_Toinc2loGJiSjIJYF9LjHK_THJdZ2/s800/absentstar1856.jpg", "comment_count": 0 }, { "title": "the adventures of peat & peat", "url": "https://cocktailvirgin.blogspot.com/2016/07/the-adventures-of-peat-peat.html", "published": "2016-07-03T08:00:00.000-04:00", "updated": "2017-07-03T11:20:17.165-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Vannaluck Hongthong and Patrick Andrew", "source": "the Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "campari", "lime juice", "orgeat", "pineapple juice", "scotch" ], "ingredients": [ "1 1/2 oz A.D. Rattray Cask Islay Scotch", "1/2 oz Campari", "1/2 oz Orgeat", "3/4 oz Pineapple Juice", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Collins glass. Garnish with a pineapple slice and an orchid.", "body_text": "1 1/2 oz A.D. Rattray Cask Islay Scotch\n1/2 oz Campari\n1/2 oz Orgeat\n3/4 oz Pineapple Juice\n1 oz Lime Juice\nShake with ice and strain into a Collins glass. Garnish with a pineapple slice and an orchid.\nTwo Mondays ago, Andrea and I trekked up to Woburn to have dinner at the Baldwin Bar at Sichuan Garden II. For a first drink, I asked bartender Vannaluck Hongthong for The Adventures of Peat & Peat. Van described how the bar had a large stash of Scotch, and he and Patrick Andrew did some R&D to come up with this Tiki number that paid tribute name-wise to a children's television series from the 1990s. I was definitely into the idea for the combination of ingredients reminded me of the\nBitter Scotsman\nwith a different citrus as well as the addition of pineapple juice.\nThe Adventures of Peat & Peat welcomed the senses with a pineapple and floral bouquet. Next, a creamy and tropical sip transitioned into a smoky, nutty, and bitter swallow with a lime-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzomhSHkCSLUPiGC-Hyq6N7INzj0FJO6VAGEU_v_8hBcURIQZNj9I8Ef3TqxvlheSwwuGZeNaULV9FtUuWyK4BTE12HW8TZm3tEjY9Qr-HNLJTDnVFsTE7g-B0Qgu4xLK7sISOgB0k9FBz/s320/adventurespeat1857.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzomhSHkCSLUPiGC-Hyq6N7INzj0FJO6VAGEU_v_8hBcURIQZNj9I8Ef3TqxvlheSwwuGZeNaULV9FtUuWyK4BTE12HW8TZm3tEjY9Qr-HNLJTDnVFsTE7g-B0Qgu4xLK7sISOgB0k9FBz/s800/adventurespeat1857.jpg", "comment_count": 0 }, { "title": "it was ritten", "url": "https://cocktailvirgin.blogspot.com/2016/07/it-was-ritten.html", "published": "2016-07-04T08:00:00.000-04:00", "updated": "2017-07-03T11:19:45.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Vannaluck Hongthong", "source": "Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amer picon", "bitters (aromatic)", "fernet-branca", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "3/4 oz Punt e Mes", "1/2 oz Fernet Branca", "1/4 oz Bigallet China-China", "2 dash House Clove Bitters (*)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1 1/2 oz Rittenhouse Rye\n3/4 oz Punt e Mes\n1/2 oz Fernet Branca\n1/4 oz Bigallet China-China\n2 dash House Clove Bitters (*)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\n(*) Sub a clove-forward bitters like Angostura or perhaps muddle a clove with the rye (and add a fine strain step).\nFor a final drink at the Baldwin Bar at Sichuan Garden II, bartender Vannaluck Hongthong went off menu to bring me one of his nightcap creations called It Was Ritten. The name was both a nod to the whiskey as well as tribute to a Nas song (albeit spelled slightly differently) that was roughly in the shape of a Brooklyn. In the glass, the cocktail presented menthol aromas along with darker notes that were almost cherry-like (that later matched the sunken garnish). Next, the sip offered grape, malt, and caramel flavors, and the swallow began with rye and bitter orange elements and ended with menthol and clove spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3EqY4MmStZMk0IGHbxOxta8qbdz_PNYVOWDFyKJLdKaiTyQl-R9gAJ9IXgGpvnKrGLHQk9JJOlOBUymJ2WuVVvvg9hlocMqeY8kgBGJorrSKuFRE-_fdnBNp1rGRXRgXv-ZepQu2R_Yh/s320/itwasritten1861.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3EqY4MmStZMk0IGHbxOxta8qbdz_PNYVOWDFyKJLdKaiTyQl-R9gAJ9IXgGpvnKrGLHQk9JJOlOBUymJ2WuVVvvg9hlocMqeY8kgBGJorrSKuFRE-_fdnBNp1rGRXRgXv-ZepQu2R_Yh/s800/itwasritten1861.jpg", "comment_count": 0 }, { "title": "stack banana", "url": "https://cocktailvirgin.blogspot.com/2016/07/stack-banana.html", "published": "2016-07-04T10:30:00.000-04:00", "updated": "2017-07-03T11:18:46.274-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Vannaluck Hongthong", "source": "the Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (mole)", "creme de banane", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum", "1 oz Lime Juice", "3/4 oz Turbinado Sugar Syrup", "1/2 oz Giffard Banane du Bresil", "2 dash Bittermens Molé Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with an orchid and dehydrated banana chips (omitted) on a pick.", "body_text": "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum\n1 oz Lime Juice\n3/4 oz Turbinado Sugar Syrup\n1/2 oz Giffard Banane du Bresil\n2 dash Bittermens Molé Bitters\nShake with ice and strain into a cocktail glass. Garnish with an orchid and dehydrated banana chips (omitted) on a pick.\nFor a second drink at the Baldwin Bar at Sichuan Garden II, bartender Vannaluck Hongthong offered Andrea a preview of one of the drinks for the next menu revision. The Stack Banana, besides featuring Giffard's excellent banana liqueur, was a nod to the Harry Belafonte song \"Day'O\" with the lyrics, \"Work all night on a drink of rum/Daylight come and me wan' go home/Stack banana till de morning come/Daylight come and me wan' go home.\" To round out the lyric's bananas and rum, the Stack Banana included lime, dark sugar syrup, and chocolate bitters.\nThe Stack Banana shared banana and dark rum aromas that led into a rich caramel sip. Next, the swallow was a pleasing combination of rum, pineapple, and banana flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6dJtUgzFahfM9dm9g5MLjWep4qUCqa66BWo9Bg1wDy87MjEY6i51-ZtNFwNrBZFjYoF4YdjqyltOKAXOnnwLpLhKwb6m2coW5T636I4YjXYFBnDaeDNLr01WBWrxBod1y-qlcdq0ohBY/s320/stackbanana1860.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6dJtUgzFahfM9dm9g5MLjWep4qUCqa66BWo9Bg1wDy87MjEY6i51-ZtNFwNrBZFjYoF4YdjqyltOKAXOnnwLpLhKwb6m2coW5T636I4YjXYFBnDaeDNLr01WBWrxBod1y-qlcdq0ohBY/s800/stackbanana1860.jpg", "comment_count": 3 }, { "title": ":: top cocktail posts of the blog over the last 9 years ::", "url": "https://cocktailvirgin.blogspot.com/2016/07/top-cocktail-posts-of-blog-over-last-9.html", "published": "2016-07-04T15:05:00.002-04:00", "updated": "2019-07-14T12:58:30.074-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "26. The" ], "instructions": null, "body_text": "Nothing is more American beverage-wise than the cocktail. And what better way to celebrate the 4th of July than being retrospective on my nation of drinks data.\nWhile looking over the analytics that Blogger provides, I realized that there was a discrepancy between what they reported as the top posts and what the raw data is. Therefore, I searched through the 34 pages of 100 drinks per page to find out what had the top number of clicks; I weeded out non-cocktail recipe posts and also drew an arbitrary line that yielded 26 posts. This data of course is just clicks from search engines or page links and not actual reads such as through the blog front page (or successive pages after that) or through RSS feeds. Without further ado, here the top ones:\n26. The\nMeans of Preservation\nis John Gertsen's riff on Teardrop Lounge's Ephemeral which elegantly put St. Germain into a stirred Martini format avec celery bitters. It still gets made enough at Drink to be referred to as merely the \"MOP.\"\n25.\nTommy Noble\nwas created at the B-Side Lounge by Dave Cagle before it spread to other bars with its gin, Pimm's, citrus, and Peychaud's simplicity. Named after a journeyman boxer from the early 1900s, my publishing the recipe was the first time Dave Cagle was in print (so he claimed when he saw an early proof of the\nDrink & Tell\nbook). I asked Dave if he had a great interest in boxing history, and he replied that it was named after a line from a talking lizard video (\nDrinking from Cups\n) that they were watching and making reference to at the time circa 2006.\n24. The\nSilent Order\nis No. 9 Park/Drink's Ben Sandrof's Chartreuse, citrus, and basil wonder that was intriguingly softened by including water as a jiggered ingredient to tame the 110 proof spirit.\n23.\nTeresa\nis an incredibly quirky yet well-balanced drink by home bartender Rafael Ballesteros that Gary Regan chose to highlight in his\nThe Joy of Mixology\nbook.\n22. The\nPaper Plane\nis one of three drinks by Manhattan legend Sam Ross to make this list. This drink balances bourbon and lemon with two amari in an elegant equal parts number.\n21. The\nKnickebein\nis a bizarre layered drink with an unbroken egg yolk floating on top of the liqueur layer made even more bizarre by the 4 step protocol laid out by Leo Engel in 1878. I later modernized and reformulated the ingredients, and my enthusiasm for the drink scored me the honors to do the write-up for the forthcoming\nOxford Companion to Spirits and Cocktails\nbook.\n20. Gregor de Gruyther's\nNuclear Daiquiri\nwas his most famous contribution to the cocktail world before his early demise. His upped the ante to the classic Daiquiri by specifying the rum as overproof and funky Wray & Nephew and switching the sweetener to Chartreuse and falernum; it later inspired me to morph the mix into a Mai Tai called the\nBikini Atoll\n.\n19. The\nPink Squirrel\n? In the post, I made this creamy dessert from a powdered mix found in my parents' 1970s bar collection as well as with a homemade peach kernel ratafia. I need to revisit the Alexander-like recipe using Tempus Fugit's excellent crème de noyau.\n18. Drink's\nHibiscus White Rum Milk Punch\nbased off of Jerry Thomas' 1862 California Milk Punch was one of the recipes that kickstarted the Boston phenomenon of offering clarified milk punches.\n17. Eric Alperin's\nChet Baker\nby way of Greg Rossi when he was trying to start up a program at Dalí is indeed a delightful Rum Manhattan.\n16. Sam Ross's second drink, the\nSunflower\nis a Corpse Reviver #2 riff with the Lillet swapped for elderflower! Works great for a regular of mine with bourbon, too.\n15.\nNaked & Famous\nby Joaquin Simo while at Death & Co. is a mezcal drink that frequently gets recommended by a server at work (along with the\nDivision Bell\n) for lovers of smoky agave drinks.\n14. The\nSinatra Smash\nby Las Vegas' Patricia Richards came to me by way of LUPEC Boston's blog after some of the members did an event with her. Whiskey, berries, and vanilla flavors surely do make for a winning combination!\n13. The\nSwamp Water Fix\nwas Ted Kilpatrick's way of updating the cult 1970s Chartreuse club hit, the Swamp Water, into something higher while at No. 9 Park.\n12. Sam Ross' third drink is the tasty medicine called the\nPenicillin\ngiven the curing qualities of Scotch, ginger, and honey.\n11. Pok Pok's\nTamarind Whiskey Sour\nre-inforced how well tamarind's acid complements citrus drinks!\n10. The\nMoroccan Old Fashioned\nis an excellent drink I had in Nashua, NH. It was created by now famous Boston bartender Sean Frederick just as he was getting his start behind the stick! The Berber syrup recipe he provided might be part of the post's draw.\n9. The\nCradle of Life\ncreated for PKNY's opening menu is not only a popular post but it contains the most pilfered photo I have ever taken (and launched countless successful DMCA takedown requests). Fire!\n8. The\nBohemian\nis one of the many examples of why Misty Kalkofen is the grand wizard of St. Germain drink creation. Gin, grapefruit, elderflower, and bitters proved to be a neo-classic.\n7. My favorite Manhattan variations right after the Brooklyn is the\nGreen Point\n(but with the bitters added, see comment at end of post) with Yellow not Green Chartreuse. Perhaps the Little Italy has been gaining ground lately too.\n6.\nDirt 'n' Diesel\nfrom Tavern Law in Seattle comes across like a deliciously dark and amaro-laden Corn 'n' Oil.\n5. Ryan Lotz's\nBlack Cadillac\nis a Flip that he concocted at Lineage. In addition to the whole egg, the robust flavors of Laphroaig, Smith & Cross, and stout beer make for an amazing nightcap!\n4. The\nShanghai Sling\nis a Chinese 5-spiced syrup variation of a Singapore Sling that I created back in 2009. Really intriguing that out of the 186 drinks marked \"original\" in the tags, this is the one that appears in the top 26...\n3. Technically the above statement isn't fully true. The collection of 4\nbeer cocktails\nI did for Matt Rowley's \"Hard Drinks for Hard Times\"-themed Mixology Monday using Heineken Light left by a guest at one of our parties (here as a sub for sparkling wine) has some variations that I crafted.\n2. Drink's\n1919\npaying tribute to the Great Molasses Flood that preceded Prohibition is one of the two year-named drinks. A split based rum and rye Manhattan or perhaps Vieux Carré/De La Louisiane is another Boston neo-classic.\n1. The number one most clicked on post is another year based one that pays tribute to the Whiskey Rebellion, the\n1794\n. Swapping a Boulevardier's Bourbon for rye and adding molé bitters for the win!\nOverall, there is a great skew towards recipes posted between 2009 and 2012 where 23 of the 26 fall. 2009 was the only one post higher than 2011. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtLY-GlDjKKyrmKJ9JHcO284IvOwEggJHbG3r9kgBaE-XiBpxbrROKe3jDjvrytcjgZ8JrbQhv8QpPN77ORq6KdY0WGwfwIgXpzGP5szKjl0OoOZqwUgBwuYanfcpjKuTzH0usSNW0_D3/s320/teresa413.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JTMyaP1emgeha3NxU-foyYXCJJ6004nFOFMAwPXWyt10oMWZ_V2Tk7lPZfN8y7Hi5CLOjVrvi-HxY6DRNetAzFmq1OxZuRhqBpAESsmnFPWKjQO-hYy7mDeulZWyjHr0uWyby0wbksnk/s320/nucleardaq586.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindulOSWcBqkT-b90lUfrPjkm59Q74VE-NXOqHoVOPuGtetcYJdfVT5C6zO-DnQD6kXWq504J2UmJ9nZHPpj3T7aoEnsGYqmDit1CrXK7dX-YeKsTaoDU3_PxbR2kv5leSWSsSbNCqm_vg/s320/sunflower244.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvcdqm9XLRSRQe9LgD7ilV4BkJDmdrs6HnKx0dZxGh4SUZ3FXrWteTzSpYwpZPF8r0Ly-ykkupXe8G5iN-k-dh-pmC5XtQH4HzZxEC6-BeZ_ZrMDhAGZfXEMY4HzgfnfeZc_YY5AkjU2F/s320/swampwaterfix53.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgke1imTepY41SxPBG7IxHt0HqkvtK5acwhRU3SQvZChqIJZdPmWpqirtUqMyTmJglxlCuYvIOYz7ert8myCz5E2-KjcG11ip-skihakGdQZrT9WjJJTV58u-OPN5Ce9-WpMjeceKe4r7_o/s320/cradle201.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiywLWqiw0IRMgUzqZAAKtn3fVbbVOTuGTzkRjAKkwOP8SnB4V6zdQ1N69v21p93YT0BHFIxRUlVqDJXqBPzjgJMAfWh2Dk71COc8KTAjZmE0uRaEy1ogC5fKs-IRWRMT_qNg9lx2hpHQ/s320/lineage777.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtLY-GlDjKKyrmKJ9JHcO284IvOwEggJHbG3r9kgBaE-XiBpxbrROKe3jDjvrytcjgZ8JrbQhv8QpPN77ORq6KdY0WGwfwIgXpzGP5szKjl0OoOZqwUgBwuYanfcpjKuTzH0usSNW0_D3/s800/teresa413.jpg", "comment_count": 0 }, { "title": "elvis & the mexican ghost", "url": "https://cocktailvirgin.blogspot.com/2016/07/elvis-mexican-ghost.html", "published": "2016-07-05T08:00:00.001-04:00", "updated": "2024-08-12T11:44:43.609-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "ancho reyes", "creme de banane", "lime juice", "tequila" ], "ingredients": [ "1 oz Milagro Blanco Tequila", "3/4 oz Giffard Banane du Bresil", "1/2 oz Ancho Reyes Chile Liqueur", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Milagro Blanco Tequila\n3/4 oz Giffard Banane du Bresil\n1/2 oz Ancho Reyes Chile Liqueur\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, Andrea and I ventured down to the South End to pay bartender Sahil Mehta a visit at Estragon. For a first drink, I requested the Elvis and the Mexican Ghost that was on his Sunday night Bar Go-Go menu. Once prepared, it gifted agave notes on some sniffs and banana ones on others. Next, lime and a vaguely tropical sip led into tequila, banana, and slightly spicy pepper flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN00DdLhIw_RhlH5H_wtIYlYUQwCDSCssaOx5KHnaBGA-JwIWtbWMUAG87stJjGZTDizotl0sqcPnG6Cc3djYkUY4qjovUXIW0p1Uhdcfy1B8vX9_wkymY-m1XaYMosmj1Srt1IO21kONv/s320/elvismexican1862.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN00DdLhIw_RhlH5H_wtIYlYUQwCDSCssaOx5KHnaBGA-JwIWtbWMUAG87stJjGZTDizotl0sqcPnG6Cc3djYkUY4qjovUXIW0p1Uhdcfy1B8vX9_wkymY-m1XaYMosmj1Srt1IO21kONv/s800/elvismexican1862.jpg", "comment_count": 0 }, { "title": "m.n. roy", "url": "https://cocktailvirgin.blogspot.com/2016/07/mn-roy.html", "published": "2016-07-06T08:00:00.000-04:00", "updated": "2017-07-03T11:07:36.692-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "campari", "lime juice", "passion fruit syrup", "pimento dram", "tequila" ], "ingredients": [ "1 1/2 oz Milagro Blanco Tequila", "1/2 oz Campari", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice", "1/4 oz St. Elizabeth Allspice Dram" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Milagro Blanco Tequila\n1/2 oz Campari\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\n1/4 oz St. Elizabeth Allspice Dram\nShake with ice and strain into a cocktail coupe.\nFor a second drink at Estragon, I asked bartender Sahil Mehta for the drink of the day that later got named M.N. Roy. Sahil latched onto the Mexican spirit as well as the Communist red color of the drink, and uncovered Manabendra Nath Roy -- an Indian revolutionary who was a founder of the Mexican Communist Party. The M.N. Roy recipe followed the structure of the\nNovara\nwith the addition of allspice dram as a counter balance to all of the bright flavors.\nThe M.N. Roy presented an agave and Campari orange aroma. Next, lime and a peachy note on the sip led into tequila, fruity flavors, and allspice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-Z7CQchb-_hjuyO2i28_xUba5C195Y5ZWn_BiSoWS7AMxErhxZD-l5G_QEFzKVId-aDdYt7hZjeFbu3wIKvbBpEblcksNvugZisBdX5LADUz0m5bDN9A28pS6qkA9Gl7qsDsh3UbCEcN/s320/mnroy1863.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-Z7CQchb-_hjuyO2i28_xUba5C195Y5ZWn_BiSoWS7AMxErhxZD-l5G_QEFzKVId-aDdYt7hZjeFbu3wIKvbBpEblcksNvugZisBdX5LADUz0m5bDN9A28pS6qkA9Gl7qsDsh3UbCEcN/s800/mnroy1863.jpg", "comment_count": 0 }, { "title": "top notch volcano", "url": "https://cocktailvirgin.blogspot.com/2016/07/top-notch-volcano.html", "published": "2016-07-06T10:30:00.000-04:00", "updated": "2017-07-03T11:07:05.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "lime juice", "maraschino", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "4 oz Lime Juice (2 oz)", "4 oz Pineapple Juice (2 oz)", "1 oz Passion Fruit Purée (2 oz Passion Fruit Syrup)", "3 oz Demerara Syrup (none, combined with purée above)", "1 oz Luxardo Maraschino Liqueur (1/2 oz)", "4 oz Blended Lightly Aged Rum (2 oz Denizen Aged White)", "4 oz Blended Aged Rum (2 oz Diplomatico Exclusiva)" ], "instructions": "Blend with 12 oz crushed ice and pour into a Scorpion bowl (shake with ice, strain, and top with crushed ice). Serve with fire (El Dorado 151 Proof Rum in a spent half lime shell).", "body_text": "4 oz Lime Juice (2 oz)\n4 oz Pineapple Juice (2 oz)\n1 oz Passion Fruit Purée (2 oz Passion Fruit Syrup)\n3 oz Demerara Syrup (none, combined with purée above)\n1 oz Luxardo Maraschino Liqueur (1/2 oz)\n4 oz Blended Lightly Aged Rum (2 oz Denizen Aged White)\n4 oz Blended Aged Rum (2 oz Diplomatico Exclusiva)\nBlend with 12 oz crushed ice and pour into a Scorpion bowl (shake with ice, strain, and top with crushed ice). Serve with fire (El Dorado 151 Proof Rum in a spent half lime shell).\nTwo Wednesdays, I was drawn back to Martin Cate's\nSmuggler's Cove\nbook and decided upon the Top Notch Volcano. The name was a tribute to the interior designer of the San Francisco Tiki hideaway, Ignacio \"Notch\" Gonzalez, and the recipe is a bit distinct from the classic 1970s\nVolcano Bowl\nby Don the Beachcomber. Once prepared, the bowl presented a mint, lime, and passion fruit bouquet to the nose. Next, rum's caramel, lime, and pineapple notes on the sip were followed by rum, Maraschino, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oTuhb-xTZcI2CV-qvgJkzvW1L7jF8KBQTtrqMmKytjJez2dq-M6d2sPMoD4ERoJxgdBzRAb6PW7B5Cgkel2ufyOM8BUhSxPZQTdNc9uG1sZHOPgIrKUwf6Q7J6rjmZt4_f9Gtpbv32vp/s320/topnotchvolcano1865.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oTuhb-xTZcI2CV-qvgJkzvW1L7jF8KBQTtrqMmKytjJez2dq-M6d2sPMoD4ERoJxgdBzRAb6PW7B5Cgkel2ufyOM8BUhSxPZQTdNc9uG1sZHOPgIrKUwf6Q7J6rjmZt4_f9Gtpbv32vp/s800/topnotchvolcano1865.jpg", "comment_count": 0 }, { "title": "endless summer", "url": "https://cocktailvirgin.blogspot.com/2016/07/endless-summer.html", "published": "2016-07-07T08:00:00.000-04:00", "updated": "2017-07-03T11:06:33.558-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Yanni Kohagiaras", "source": "Liholiho Yacht Club", "year": null }, "categories": [ "campari", "gin", "pineapple juice", "vermouth (sweet)" ], "ingredients": [ "1 oz City of London Gin (Beefeater)", "3/4 oz Campari", "3/4 oz Dolin Sweet Vermouth (Tempus Fugit's Alessio)", "1 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a Collins glass with ice.", "body_text": "1 oz City of London Gin (Beefeater)\n3/4 oz Campari\n3/4 oz Dolin Sweet Vermouth (Tempus Fugit's Alessio)\n1 oz Pineapple Juice\nShake with ice and strain into a Collins glass with ice.\nTwo Thursdays ago, I was lured into a recipe from a\nPunch\narticle about new tropical drinks. That drink was the Endless Summer, Yanni Kohagiaras' \"Negroni on Vacation\" at San Francisco's Liholiho Yacht Club. Once built, the pineapple juice addition to the Negroni formula offered much of the aroma. Next, the vermouth's grape filled the sip, and the swallow was a combination of the gin and the Campari's bitter blending into the pineapple notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingbHSKsGE29lmXn7sEbztgC5CnhP2U8ZgZ5xNBJS1YTw4kHG72m1lEaHjkGh9GLwRPqkW7yMMURrdtJpaDCux-8J7rOkSiU2cn1fDYED1Xo8f2HZuZ-gAol9b-AFy1b9jTc4Dg5q6_dKm/s320/endlesssummer1868.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingbHSKsGE29lmXn7sEbztgC5CnhP2U8ZgZ5xNBJS1YTw4kHG72m1lEaHjkGh9GLwRPqkW7yMMURrdtJpaDCux-8J7rOkSiU2cn1fDYED1Xo8f2HZuZ-gAol9b-AFy1b9jTc4Dg5q6_dKm/s800/endlesssummer1868.jpg", "comment_count": 0 }, { "title": "kava bowl", "url": "https://cocktailvirgin.blogspot.com/2016/07/kava-bowl.html", "published": "2016-07-08T08:00:00.000-04:00", "updated": "2017-07-03T11:06:04.216-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Beachbum Berry's Remixed", "year": 1940 }, "categories": [ "grenadine", "lemon juice", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "4 oz Lemon Juice (2 oz)", "2 oz Pineapple Juice (1 oz)", "1 oz Grenadine (1/2 oz)", "1 oz Orgeat (1/2 oz)", "1 oz Rhum Barbancourt (1/2 oz Vale d'Paul Agricole-style Rum)", "6 oz Light Puerto Rican Rum (3 oz Caliche)" ], "instructions": "Blend 30 seconds with 18 oz crushed ice and pour into a Tiki bowl (shake with ice and strain into a Tiki mug). Fill with crushed ice and garnish with a gardenia (ornamental pea blossoms, mint, and a long lemon twist).", "body_text": "4 oz Lemon Juice (2 oz)\n2 oz Pineapple Juice (1 oz)\n1 oz Grenadine (1/2 oz)\n1 oz Orgeat (1/2 oz)\n1 oz Rhum Barbancourt (1/2 oz Vale d'Paul Agricole-style Rum)\n6 oz Light Puerto Rican Rum (3 oz Caliche)\nBlend 30 seconds with 18 oz crushed ice and pour into a Tiki bowl (shake with ice and strain into a Tiki mug). Fill with crushed ice and garnish with a gardenia (ornamental pea blossoms, mint, and a long lemon twist).\nAfter my work shift two Friday's ago, I was still in a Tiki-ish mood and began searching Beachbum Berry's\nRemixed\n. There, I stopped on Trader Vic's Kava Bowl that he created sometime during the 1940s. In the mug, the Kava Bowl released mint and floral aromas. On the palate, lemon, pomegranate, and pineapple's tropical notes danced on the tongue during the sip. Finally, the swallow brought funky rum, earthy orgeat, and tart pineapple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IvlvPbWyR9YxR5_PNcyIt2Fkdsq0tDZOAksZ3F3YZ6HJArHqmhIP2ibwTpft-m6QS4jH7tNuxryuGJ1IkBdgHFNdaXI937RLkV0Mpy1anib-U17O7exremiiOC7YivWAQwmlRdDWf59d/s320/kavabowl1870.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IvlvPbWyR9YxR5_PNcyIt2Fkdsq0tDZOAksZ3F3YZ6HJArHqmhIP2ibwTpft-m6QS4jH7tNuxryuGJ1IkBdgHFNdaXI937RLkV0Mpy1anib-U17O7exremiiOC7YivWAQwmlRdDWf59d/s800/kavabowl1870.jpg", "comment_count": 0 }, { "title": "cooper union", "url": "https://cocktailvirgin.blogspot.com/2016/07/cooper-union.html", "published": "2016-07-09T08:00:00.000-04:00", "updated": "2017-07-03T11:05:35.089-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "bitters (orange)", "scotch", "st. germain", "whiskey" ], "ingredients": [ "2 oz Redbreast Irish Whiskey (Teeling's Small Batch)", "1/2 oz St. Germain Elderflower Liqueur", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a Double Old Fashioned glass pre-rinsed with Laphroaig 10 Year Scotch, and garnish with lemon oil.", "body_text": "2 oz Redbreast Irish Whiskey (Teeling's Small Batch)\n1/2 oz St. Germain Elderflower Liqueur\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a Double Old Fashioned glass pre-rinsed with Laphroaig 10 Year Scotch, and garnish with lemon oil.\nTwo Saturdays ago, I was in the mood for a nightcap so I turned to the\nDeath & Co. Cocktail Book\n. In the Sazerac section was a variation crafted by Phil Ward in 2008 called the Cooper Union that accented the whiskey with floral and smoke notes. The structure seemed to fit my evening's desire, and having a drink named after my father's alma mater did not hurt.\nThe Cooper Union shared a lemon and peaty nose and led into a malt- and pear-flavored sip. The swallow showcased the Irish whiskey along with floral and smoke notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffYlfr_wRCicO41iOQWO1d8sZ9vSe4iZJPwM6TnfKrnEwlba2UN9_5qKBE2bevikVF6K9RyV0terenLYgAoUniYvCxQ4HZVbVuI1RumTUirnMJNpvAZxxdlC1V62B0XAbcldA2wM6rIHU/s320/cooperunion1872.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffYlfr_wRCicO41iOQWO1d8sZ9vSe4iZJPwM6TnfKrnEwlba2UN9_5qKBE2bevikVF6K9RyV0terenLYgAoUniYvCxQ4HZVbVuI1RumTUirnMJNpvAZxxdlC1V62B0XAbcldA2wM6rIHU/s800/cooperunion1872.jpg", "comment_count": 0 }, { "title": "tiki puka puka", "url": "https://cocktailvirgin.blogspot.com/2016/07/tiki-puka-puka.html", "published": "2016-07-10T08:00:00.000-04:00", "updated": "2017-07-03T11:05:05.430-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "grapefruit juice", "grenadine", "lime juice", "orange juice", "pimento dram", "rum" ], "ingredients": [ "1 oz Light Puerto Rican Rum (Don Q Cristal)", "1 oz Dark Jamaican Rum (Coruba)", "1 oz Demerara 151 Proof Rum (Lemon Hart 151)", "1 oz Orange Juice", "3 oz Trader Vic Navy Grog Mix (1 oz each lime juice, grapefruit juice, and allspice dram)", "1 dash Grenadine (1/2 oz)" ], "instructions": "Blend with 1 scoop of ice (shake with ice, strain, and fill with crushed ice). Decorate with a gardenia and dash the flower with orange blossom water.", "body_text": "1 oz Light Puerto Rican Rum (Don Q Cristal)\n1 oz Dark Jamaican Rum (Coruba)\n1 oz Demerara 151 Proof Rum (Lemon Hart 151)\n1 oz Orange Juice\n3 oz Trader Vic Navy Grog Mix (1 oz each lime juice, grapefruit juice, and allspice dram)\n1 dash Grenadine (1/2 oz)\nBlend with 1 scoop of ice (shake with ice, strain, and fill with crushed ice). Decorate with a gardenia and dash the flower with orange blossom water.\nTwo Sundays ago, I began to flip through Trader Vic's 1974\nRum Cookery & Drinkery\nfor ideas. The Tiki Puka Puka caught my attention, and I double checked that this recipe was unique from the Tiki-Ti's 1961\nPuka Punch\n. Luckily, the recipe's mysterious \"Trader Vic Navy Grog Mix\" was described by Jeff Berry in the\nVoodoo Grog\nas equal parts lime, grapefruit, and allspice dram via a tip in a 1972 Trader Vic's book.\nThe orange blossom water dropped onto the floral bouquet contributed greatly to the drink's nose along with the mint that I also garnished with. Next, the sip was caramel from the rums and rather tropical from the citrus and pomegranate mix, and later orange blossom water began to enter the flavor profile. Finally, the swallow was a classic medley of rums and allspice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLVxOXa9VoMqWpj4nPAh7RR6auJUV4tiXOdD_WwdY0U9QrA1Q-5-HjzxrqJOZE4QZCLm331iC5ms6IMrkc82smo-buYFiTV4-KVX_b5IvSAIF4hpnnT2iTqObGImMvzkbD8Sz_UegZ_ck/s320/tikipukapuka1874.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLVxOXa9VoMqWpj4nPAh7RR6auJUV4tiXOdD_WwdY0U9QrA1Q-5-HjzxrqJOZE4QZCLm331iC5ms6IMrkc82smo-buYFiTV4-KVX_b5IvSAIF4hpnnT2iTqObGImMvzkbD8Sz_UegZ_ck/s800/tikipukapuka1874.jpg", "comment_count": 1 }, { "title": "dreadlock holiday", "url": "https://cocktailvirgin.blogspot.com/2016/07/dreadlock-holiday.html", "published": "2016-07-11T08:00:00.000-04:00", "updated": "2017-07-03T11:02:35.748-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Anne Warnock and Tommy Schlesinger-Guidelli", "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (Angostura)", "creole shrub", "lemon juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Jamaican Rum", "1/2 oz Clement Creole Shrubb Orange Liqueur", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass. Top with ice and garnish with an orange slice.", "body_text": "1 1/2 oz Jamaican Rum\n1/2 oz Clement Creole Shrubb Orange Liqueur\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass. Top with ice and garnish with an orange slice.\nTwo Mondays ago before the Espolón Cocktail Wars began, Andrea and I stopped into Green Street where bartenders Anne Warnock and Tommy Schlesinger-Guidelli were at the stick. For a drink, I asked Anne for the Dreadlock Holiday on the small menu that appeared as a counter to the\nCuban Anole\n's variation on the Mai Tai by swapping the other sweetener for cinnamon syrup (besides the citrus change here). Once built, it offered orange and rum aromas that led into a citrussy sip. Finally, the swallow shared rum, orange, and cinnamon spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbT_vPsjoMEY0BlnCBvVO52HtNi0JGZH9ki9xW71OHsdm2LPim_zGW0VE-yjhAvFzhiKC7Gi4Q2ZVNDFU8SfNjUpBa1zE4ph_MS3NQIvazK_54r1S5pdL8v8IvjjrVyC_xkkTJOSLGwhL/s320/dreadlockholiday1876.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbT_vPsjoMEY0BlnCBvVO52HtNi0JGZH9ki9xW71OHsdm2LPim_zGW0VE-yjhAvFzhiKC7Gi4Q2ZVNDFU8SfNjUpBa1zE4ph_MS3NQIvazK_54r1S5pdL8v8IvjjrVyC_xkkTJOSLGwhL/s800/dreadlockholiday1876.jpg", "comment_count": 0 }, { "title": "song of solomon", "url": "https://cocktailvirgin.blogspot.com/2016/07/song-of-solomon.html", "published": "2016-07-12T08:00:00.000-04:00", "updated": "2017-07-03T11:02:03.755-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dave Kupchinsky", "source": "Eveleigh", "year": null }, "categories": [ "bitters (other)", "cynar", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Overproof Rye (Sazerac)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Cynar", "2 dash Celery Bitters", "2 drop Salt Tincture (1 pinch Salt)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Overproof Rye (Sazerac)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Cynar\n2 dash Celery Bitters\n2 drop Salt Tincture (1 pinch Salt)\nStir with ice and strain into a coupe glass.\nTwo Tuesdays ago, I revisited a\nWall Street Journal\narticle about salt in cocktails and decided upon the Song of Solomon by Dave Kupchinsky of Eveleigh in West Hollywood. The drink came across like a\nFourth Regiment\ngiven the celery bitters crossed with a\nBensonhurst\n. Moreover, I have enjoyed how salt modulates Cynar into something herbal but not funky such as in the\nDeep Six\n.\nThe Song of Solomon shared a Maraschino nose with hints of rye. Next, malt and cherry on the sip gave way to rye, cherry, and vegetal but not bitter Cynar. Perhaps with the salt dampening the amaro, the Maraschino was a bit too dominant here relative to the Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tD9Puak0UgJxIqRlYt-SmEdrNuzrq1MPghVax2wqsj23YmhvQVkVGPSXM5dMc25JV2dy9KkAUJkosqireQ5dYttzA8vk0Fj1Hzygm-COslX4cMHJtAT_9vGFtMhYMmWDVJjNxe5frZcH/s320/songsolomon1877.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tD9Puak0UgJxIqRlYt-SmEdrNuzrq1MPghVax2wqsj23YmhvQVkVGPSXM5dMc25JV2dy9KkAUJkosqireQ5dYttzA8vk0Fj1Hzygm-COslX4cMHJtAT_9vGFtMhYMmWDVJjNxe5frZcH/s800/songsolomon1877.jpg", "comment_count": 0 }, { "title": "santiago julep", "url": "https://cocktailvirgin.blogspot.com/2016/07/santiago-julep.html", "published": "2016-07-13T08:00:00.000-04:00", "updated": "2017-07-03T11:01:33.088-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "grenadine", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "4 oz Bacardi Rum (1 1/2 oz Don Q Cristal + 1 1/2 oz El Dorado 5 Year)", "2 tbsp Pineapple Juice (1 oz)" ], "instructions": "Muddle mint (in grenadine) in a 12 oz glass (Julep cup). Add rest of ingredients and crushed ice, and garnish with mint sprigs.", "body_text": "4 oz Bacardi Rum (1 1/2 oz Don Q Cristal + 1 1/2 oz El Dorado 5 Year)\n2 tbsp Pineapple Juice (1 oz)\nJuice 1 Lime (1/2 oz)\n2 tsp Grenadine (1/2 oz)\nSprigs of Mint (8 Leaf)\nMuddle mint (in grenadine) in a 12 oz glass (Julep cup). Add rest of ingredients and crushed ice, and garnish with mint sprigs.\nFor Wednesday night's libation two weeks ago, I reached for Trader Vic's 1947\nBartender's Guide\nand spotted a curious Julep that I had never made before called the Santiago Julep. The name reminded me of the\nDaisy de Santiago\nbut in the end, it tasted more like a peach-less\nMissionary's Downfall\n. Once prepared, the mint bouquet worked wonders on the nose. On the sip, lime mingled with the pomegranate notes, and the swallow was the pleasant combination of rum, pineapple, and mint flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5DC23wjsXYVGCdSZdbeqpLORrqPNy5COjT4IV1pcxKiQQmVxumbVvwWRnhwBVzF_P3hp206yyygzeGZleREVP6cSap4NO6z2MBVWZVIRXyaFb-G_6qylM6KGt-5pijmmWSMjK20jI-zMT/s320/santiagojulep1879.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5DC23wjsXYVGCdSZdbeqpLORrqPNy5COjT4IV1pcxKiQQmVxumbVvwWRnhwBVzF_P3hp206yyygzeGZleREVP6cSap4NO6z2MBVWZVIRXyaFb-G_6qylM6KGt-5pijmmWSMjK20jI-zMT/s800/santiagojulep1879.jpg", "comment_count": 0 }, { "title": "the cobra effect", "url": "https://cocktailvirgin.blogspot.com/2016/07/the-cobra-effect.html", "published": "2016-07-14T08:00:00.000-04:00", "updated": "2017-07-03T11:00:57.597-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Owen Thomson", "source": "Archipelago", "year": null }, "categories": [ "falernum", "lime juice", "rum", "sloe gin" ], "ingredients": [ "1 oz Jamaican Black Rum (Coruba)", "1 oz Aged Rhum Agricole (Depaz)", "3/4 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Sloe Gin (Atxa Patxaran)" ], "instructions": "Shake or blend (shake) with crushed ice and pour into a Tiki mug. Fill with crushed ice and garnish creatively with carved citrus or mint sprigs.", "body_text": "1 oz Jamaican Black Rum (Coruba)\n1 oz Aged Rhum Agricole (Depaz)\n3/4 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Sloe Gin (Atxa Patxaran)\nShake or blend (shake) with crushed ice and pour into a Tiki mug. Fill with crushed ice and garnish creatively with carved citrus or mint sprigs.\nTwo Thursday ago, the new issue of\nImbibe Magazine\narrived on my doorstep and I immediately found a recipe in a falernum article that I wanted to make. The Cobra Effect was created by Owen Thomson of Archipelago in Washington, DC, and the name reminded me of the\nCobra\nwhich it barely has a resemblance to (although the later Cobra's Fang did contain a 1/4 oz of falernum in the mix). Instead, some of the ingredients made me think of the classic Shark's Tooth given the sloe gin, and perhaps Misty Kalkofen's\nPua Lani\nand definitely my\nTempestade\ngiven the sloe gin and falernum.\nThe Cobra Effect gave forth a floral and mint aroma. On the palate, lime and dark berry notes on the sip led into funky and grassy rums, berry, and clove elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ObAJkGbM8wMzBJ2Ndxa9DNo4UDxq_Z5HR_1MWPuuy51PmPXPiPjY9SWJTtZ70it8PA4TnhmXu2T2ltq0rnUuva8RFdGCT-KRMF7RnqzWA6HRi9vVuse609zY5hebacdDVcEtZ2PEXwAH/s320/cobraeffect1881.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ObAJkGbM8wMzBJ2Ndxa9DNo4UDxq_Z5HR_1MWPuuy51PmPXPiPjY9SWJTtZ70it8PA4TnhmXu2T2ltq0rnUuva8RFdGCT-KRMF7RnqzWA6HRi9vVuse609zY5hebacdDVcEtZ2PEXwAH/s800/cobraeffect1881.jpg", "comment_count": 0 }, { "title": "haitian zombie", "url": "https://cocktailvirgin.blogspot.com/2016/07/haitian-zombie.html", "published": "2016-07-15T08:00:00.000-04:00", "updated": "2017-07-03T11:00:22.992-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Joseph Swifka", "source": "La Descarga", "year": 2009 }, "categories": [ "bitters (Angostura)", "cognac", "maraschino", "rum" ], "ingredients": [ "1 1/2 oz Barbancourt 8 Year Rum", "1 1/2 oz Pierre Ferrand Ambre Cognac (Camus VS)", "1 1/2 oz Nutmeg-spiced Coconut Cream (*)", "1/4 oz Luxardo Maraschino Liqueur", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coconut shell or Tiki mug (coconut mug). Fill with crushed ice and garnish with nutmeg.", "body_text": "1 1/2 oz Barbancourt 8 Year Rum\n1 1/2 oz Pierre Ferrand Ambre Cognac (Camus VS)\n1 1/2 oz Nutmeg-spiced Coconut Cream (*)\n1/4 oz Luxardo Maraschino Liqueur\n3 dash Angostura Bitters\nShake with ice and strain into a coconut shell or Tiki mug (coconut mug). Fill with crushed ice and garnish with nutmeg.\n(*) Coco Lopez and grated nutmeg briefly heated in a microwave and allowed to sit for a few minutes. Book offers the bar's larger scale recipe.\nTwo Fridays ago, I went out and purchased a bottle of Barbancourt 5 Star Rum for there were a bunch of recipes that called for it. The first to try out was Joseph Swifka's Haitian Zombie that he served at Hollywood's La Descarga in 2009. David Mongomery's\nThe Zombie Horde\ndescribed how Swifka based his recipe off of Charles H. Baker Jr.'s Zombie Cap Haitien from\nJigger, Beaker, & Glass\nwith some modifications including more spice and less Maraschino and not off of the classic 1934\nZombie\nor its derivatives.\nThe Haitian Zombie began with a nutmeg aroma that led into a creamy coconut sip. Next, rum, brandy, nutty Maraschino, and nutmeg spice came together on the swallow. Overall, the drink's feel reminded me of a differently flavored\nTrinidad Punch\ngiven the rum, coconut, and spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanRqMyLXoqzq-cUuDQKJn5CEgvtUtmJGOys9gDBqvKvb0GHGSKuDKJoup51qXnFRRfg6imo4MGD__XLt1qi8-D5YcEmzacQL8OrlPLDjGGpSUlmORUy_NKP1EzxK0Zod3_5mXg3wRimmY/s320/hatienzombie1884.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanRqMyLXoqzq-cUuDQKJn5CEgvtUtmJGOys9gDBqvKvb0GHGSKuDKJoup51qXnFRRfg6imo4MGD__XLt1qi8-D5YcEmzacQL8OrlPLDjGGpSUlmORUy_NKP1EzxK0Zod3_5mXg3wRimmY/s800/hatienzombie1884.jpg", "comment_count": 0 }, { "title": "jesper lind", "url": "https://cocktailvirgin.blogspot.com/2016/07/jesper-lind.html", "published": "2016-07-15T10:00:00.000-04:00", "updated": "2017-07-03T10:59:11.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "aquavit", "bitters (orange)", "gin", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Linie Aquavit (Krogstad)", "1 tsp Vanilla Syrup (1/4 oz BG Reynolds)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Linie Aquavit (Krogstad)\n1 tsp Vanilla Syrup (1/4 oz BG Reynolds)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nAfter the Haitian Zombie and dinner, I was in the mood for something drier and more classic cocktail in feel. Therefore, I reached for the\nDeath & Co. Cocktail Book\nwhere I found Brian Miller's 2009 Jesper Lind. The name reminded me instantly of the\nVesper\nnamed after\nCasino Royale\n's Vesper Lind character. The Vesper, as I describe in that post link, is a drink that I have a hard time wrapping my head around since it is gin diluted with a touch of vodka all flavored with a small amount of whatever Kina Lillet-like product we can source up. Few people would order gin and Lillet or vodka and Lillet, but the trio is pure literary/cinematic fetish! Luckily, the Jesper Lind took the drink in a very different and more flavorful direction.\nThe Jesper Lind gave forth a botanical aroma laden with caraway, anise, and junipery pine notes. Next, the grape sip led into gin and aquavit's herbal notes smoothed out by the vanilla syrup; finally, the aquavit's caraway returned on the finish. Indeed, sherry, aquavit, vanilla, and bitters proved to be a lot more interesting than vodka and a splash of Lillet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrQud1-SoiErwXW8Hy2BHr1BQQEDXXoAnMYTQSfnJynvvGcL7lIlO4nGL6yJ_JllVH6xtv0GVWLqe_ewmXpP5KuSTCFk87-TEhpi4CYpKh8v-u0vIZWD1Xa3uTVYniorNbm5PxinuAgvP/s320/jesperlind1885.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrQud1-SoiErwXW8Hy2BHr1BQQEDXXoAnMYTQSfnJynvvGcL7lIlO4nGL6yJ_JllVH6xtv0GVWLqe_ewmXpP5KuSTCFk87-TEhpi4CYpKh8v-u0vIZWD1Xa3uTVYniorNbm5PxinuAgvP/s800/jesperlind1885.jpg", "comment_count": 0 }, { "title": "zamboanga punch", "url": "https://cocktailvirgin.blogspot.com/2016/07/zamboanga-punch.html", "published": "2016-07-16T09:00:00.000-04:00", "updated": "2017-07-03T10:58:36.970-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "bitters (Angostura)", "grenadine", "lime juice", "passion fruit syrup", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Dark Jamaican Rum (Coruba)", "1/2 oz Light Puerto Rican Rum (Caliche)" ], "instructions": "Blend with 1/2 scoop of ice and pour into a bamboo cup. Top with ice and decorate with mint and a fruit stick.", "body_text": "1 1/2 oz Dark Jamaican Rum (Coruba)\n1/2 oz Light Puerto Rican Rum (Caliche)\nJuice 1 Lime (1/2 oz)\n1/2 oz Passion Fruit Nectar (Goya)\n1 dash Grenadine (1/2 oz)\n3 dash Angostura Bitters\nBlend with 1/2 scoop of ice and pour into a bamboo cup. Top with ice and decorate with mint and a fruit stick.\nTwo Saturdays ago, I was flipping through Trader Vic's 1974\nRum Cookery & Drinkery\nbook and spotted the Zamboanga Punch. The Punch was not a riff on the\nZamboanga Cocktail\nfrom Charles H. Baker Jr.'s\nThe Gentleman's Companion\nbut instead was a Trader Vic original. Once mixed, the Zamboanga Punch shared a mint and floral aroma that led into a fruity sip filled with lime, berry, and caramel flavors. Finally, the swallow rounded off the drink with funky rum and passion fruit notes being muted by dark spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjgU5Ul1SDP4V8h2qJikr3V4EFiYVEjixmTiYx9A93asxI6R-MR-ac9K1wvjmHllwklX7c_H8MPr0ZAVOL2xKzlhMxGJMuI6SwTvD-m-crHUEv3aoASqCIwOg50fpngfcEeFDP50dp3YR/s320/zamboanga1886.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjgU5Ul1SDP4V8h2qJikr3V4EFiYVEjixmTiYx9A93asxI6R-MR-ac9K1wvjmHllwklX7c_H8MPr0ZAVOL2xKzlhMxGJMuI6SwTvD-m-crHUEv3aoASqCIwOg50fpngfcEeFDP50dp3YR/s800/zamboanga1886.jpg", "comment_count": 0 }, { "title": "rum barrel", "url": "https://cocktailvirgin.blogspot.com/2016/07/rum-barrel.html", "published": "2016-07-17T08:00:00.000-04:00", "updated": "2017-07-03T10:58:02.984-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Port O'Call", "year": 1960 }, "categories": [ "lime juice", "orange juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "3/4 oz Lime Juice", "3/4 oz Orange Juice", "3/4 oz Pineapple Juice", "3/4 oz Passion Fruit Purée or Juice (Goya Nectar)", "3/4 oz Simple Syrup", "1 oz Amber 151 Proof Rum (Don Q)", "1 oz Dark Jamaican Rum (Coruba)" ], "instructions": "Shake with ice and pour into a ceramic barrel mug.", "body_text": "3/4 oz Lime Juice\n3/4 oz Orange Juice\n3/4 oz Pineapple Juice\n3/4 oz Passion Fruit Purée or Juice (Goya Nectar)\n3/4 oz Simple Syrup\n1 oz Amber 151 Proof Rum (Don Q)\n1 oz Dark Jamaican Rum (Coruba)\nShake with ice and pour into a ceramic barrel mug.\nTwo Sunday nights ago after my work shift, I decided to treat myself to something new from Beachbum Berry's\nRemixed\n. The Rum Barrel from the Port O'Call in Tucson circa the 1960s seemed like a pleasant four fruit mix balanced by an over proof and a funky rum in the style of\nPlanter's Punch\n. In the mug, the Rum Barrel broadcasted a mint and floral bouquet to the nose. Next, caramel from the rum mingled with tropical flavors, mostly from the pineapple and passion fruit, on the sip; finally, the swallow was all about the rums including the Jamaican's distinctive ester notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsQWunW7DAoS9Y5gQNbV4Gu0uATEBKv5CbTfbnQC_T23sKwG6fasSo3rj9VKIj1mj_WyMFzd3UJ-nnJOzkGpK6J0arDvdC3Z-aoVHmXZT-a9qN4PC6f_FVmYNt9vKuZx8-R0HUQUnftGC/s320/rumbarrel1888.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsQWunW7DAoS9Y5gQNbV4Gu0uATEBKv5CbTfbnQC_T23sKwG6fasSo3rj9VKIj1mj_WyMFzd3UJ-nnJOzkGpK6J0arDvdC3Z-aoVHmXZT-a9qN4PC6f_FVmYNt9vKuZx8-R0HUQUnftGC/s800/rumbarrel1888.jpg", "comment_count": 0 }, { "title": "piñata", "url": "https://cocktailvirgin.blogspot.com/2016/07/pinata_18.html", "published": "2016-07-18T08:00:00.001-04:00", "updated": "2025-08-08T12:05:30.867-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Marco Dionysos", "source": "Smuggler's Cove", "year": null }, "categories": [ "lemon juice", "pimento dram", "pineapple juice", "rum", "simple syrup", "simple syrup (ginger)" ], "ingredients": [ "3 oz Pineapple Juice", "1 oz Lemon Juice", "1/4 - 1/2 oz Demerara Syrup (1/4 oz)", "1 oz Ginger Syrup (Barrow's Intense Ginger Liqueur)", "1/2 oz St. Elizabeth Allspice Dram", "1 oz Black Blended Rum (Coruba)", "1 oz Blended Lightly Aged Rum (Denizen Aged White)" ], "instructions": "Blend with 12 oz crushed ice and pour into a hollowed-out pineapple (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with freshly grated nutmeg.", "body_text": "3 oz Pineapple Juice\n1 oz Lemon Juice\n1/4 - 1/2 oz Demerara Syrup (1/4 oz)\n1 oz Ginger Syrup (Barrow's Intense Ginger Liqueur)\n1/2 oz St. Elizabeth Allspice Dram\n1 oz Black Blended Rum (Coruba)\n1 oz Blended Lightly Aged Rum (Denizen Aged White)\nBlend with 12 oz crushed ice and pour into a hollowed-out pineapple (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with freshly grated nutmeg.\nFor the Fourth of July, I celebrated by beginning the evening with the Piñata by Marco Dionysos via the\nSmuggler's Cove\ncocktail book. Once built, the Piñata offered a woody and minty spice nose. Next, lemon with hints of pineapple on the sip gave way to funky rum and ginger on the swallow with an allspice and pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFX8se3_7fpD69Bj4ZsK6QJyhSZ-neQCNYYa-fcbJcrLCrSuYDSBMa4sqR0dkotYSlce8F-BTdnqm-LdhTgIhBHMS06r-2rk_XyvgcNYtmXuKwLihmRdtXIVp3jk-_UxTwdt19rRHfmGmE/s320/pinata1890.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFX8se3_7fpD69Bj4ZsK6QJyhSZ-neQCNYYa-fcbJcrLCrSuYDSBMa4sqR0dkotYSlce8F-BTdnqm-LdhTgIhBHMS06r-2rk_XyvgcNYtmXuKwLihmRdtXIVp3jk-_UxTwdt19rRHfmGmE/s800/pinata1890.jpg", "comment_count": 0 }, { "title": "esplanade mezcal swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/07/esplanade-mezcal-swizzle.html", "published": "2016-07-19T08:00:00.000-04:00", "updated": "2017-07-03T10:56:07.660-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Danny Shapiro", "source": "Sink/Swim", "year": null }, "categories": [ "falernum", "ginger liqueur", "lime juice", "mezcal", "sherry" ], "ingredients": [ "1 oz Mezcal (Montelobos)", "1 oz Amontillado Sherry (Lustau)", "3/4 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Ginger Syrup (Barrow's Intense Ginger Liqueur)" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig.", "body_text": "1 oz Mezcal (Montelobos)\n1 oz Amontillado Sherry (Lustau)\n3/4 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Ginger Syrup (Barrow's Intense Ginger Liqueur)\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig.\nFor a second Fourth of July libation, I turned to the new issue of\nImbibe Magazine\nto a recipe-laden article on falernum. The winner of the bunch was a Swizzle created by Danny Shapiro at Chicago's Sink/Swim called the Esplanade Mezcal Swizzle. In my mind, Swizzles and falernum are an obvious\npairing\nfor both were created in the Caribbean. Once prepared, the Swizzle gave forth mint and lime notes to the nose. Next, the sip's lime and grape were followed by smoky mezcal, nutty sherry, ginger, and clove elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RZu2nHo2c_vN_SYzRvUJ_dk7cj8GluGxQfxilX4vBHudb7xx0X1wLC8HlLO2uAL9bGtY9yv3yVsKuU0V_bD7AE0I5Gwcb2sx3p-yFngTZC-7lOJ_LzPiBJZmG92y9adsDVl0P_G77yXi/s320/esplanadeswizzle1893.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RZu2nHo2c_vN_SYzRvUJ_dk7cj8GluGxQfxilX4vBHudb7xx0X1wLC8HlLO2uAL9bGtY9yv3yVsKuU0V_bD7AE0I5Gwcb2sx3p-yFngTZC-7lOJ_LzPiBJZmG92y9adsDVl0P_G77yXi/s800/esplanadeswizzle1893.jpg", "comment_count": 0 }, { "title": "bitter nail", "url": "https://cocktailvirgin.blogspot.com/2016/07/bitter-nail.html", "published": "2016-07-19T10:00:00.000-04:00", "updated": "2017-07-03T10:55:35.693-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "amesstreet" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Iruma Shibuya", "source": "Ames Street", "year": null }, "categories": [ "#amesstreet", "campari", "cynar", "drambuie", "scotch" ], "ingredients": [ "1 1/2 oz Great King Street Scotch", "1/2 oz Drambuie", "1/2 oz Cynar", "1/2 oz Campari" ], "instructions": "Stir with ice and strain into a rocks glass filled with ice.", "body_text": "1 1/2 oz Great King Street Scotch\n1/2 oz Drambuie\n1/2 oz Cynar\n1/2 oz Campari\nStir with ice and strain into a rocks glass filled with ice.\nTwo Tuesdays ago, we ventured over to Ames Street for a drink. I requested the Bitter Nail that was described on the menu as a \"riff on the classic Rusty,\" and bartender Sam Cronin described how it was created by Iruma Shibuya before he left to bartend in Japan. In the glass, the Bitter Nail presented a smoky Scotch aroma with a hint of Campari. Honey on the sip was joined by Cynar's caramel and the whisky's malt, and the swallow offered smoky Scotch with a lingering bitter finish. Overall, I was impressed at how well the Cynar bridged the gap between the Scotch and the Campari perhaps by smoothing over the Campari as it did in the\nNegroni Tredici\n. This combination was also very similar to Maksym Pazuniak's\nBarefoot in the Dark\nwith Swedish punsch in place of the Bitter Nail's Drambuie.\nLittle did I know that the Ames Street would close a mere week after having this drink; last Tuesday, a friend posted on her Instagram a photo of a sign on Ames Street's door that it was closed until further notice, and the following day\nBoston Magazine\nannounced the closure. So may we all raise a glass -- in one aspect, it is a bitter nail to chew on, but on the other side of things, let us toast all of the interesting ways Ames Street approached menu layout and design (see the cocktail matrix above) as well as drink creation. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8B-VmYQkWt0U31bo_plISyGLebLDmJQ9VYDnd2bvatzwDZDe4Exdp7MM9KmlCQekKdNKIPQ0QDk52NnyTA6dr-1PJaIS9StwZxddweNlWAScNosqe6zPP5xeIntG5ICiEpSVi5Pl66Ehd/s320/bitternail1894.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8B-VmYQkWt0U31bo_plISyGLebLDmJQ9VYDnd2bvatzwDZDe4Exdp7MM9KmlCQekKdNKIPQ0QDk52NnyTA6dr-1PJaIS9StwZxddweNlWAScNosqe6zPP5xeIntG5ICiEpSVi5Pl66Ehd/s800/bitternail1894.jpg", "comment_count": 1 }, { "title": "a lesser man", "url": "https://cocktailvirgin.blogspot.com/2016/07/a-lesser-man.html", "published": "2016-07-20T08:00:00.000-04:00", "updated": "2017-07-03T10:55:05.392-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "John Wierszchalek", "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "chartreuse (yellow)", "falernum", "grapefruit juice", "mezcal" ], "ingredients": [ "1 1/2 oz Peloton de la Muerte Mezcal", "3/4 oz Grapefruit Juice", "1/2 oz Yellow Chartreuse", "1/2 oz Falernum" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Peloton de la Muerte Mezcal\n3/4 oz Grapefruit Juice\n1/2 oz Yellow Chartreuse\n1/2 oz Falernum\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I took the commuter rail up to Beverly to have dinner at Barrel House. For a first cocktail, I asked bartender John Wierszchalek for A Lesser Man. John explained that they created the recipe for a regular, Michael Lesser, who loves mezcal drinks. Once shaken and strained, the drink presented an agave and herbal aroma. Next, grapefruit mingled with honey on the sip, and the swallow began with agave and herbal notes and ended with smoke and clove ones. Overall, the grapefruit lent a soft balance to the combination instead of the typical lemon/lime crispness of most shaken drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD4OijUHvHvYfJ8VXU3ZPM-TkvMFMjMOZ4hhr1HmT9p7IMj_5Hb8Ezm_Xfv1TTDTvi4gjOvoo-lmELdhfNjbsaUFHy9s4C9GEcFYrYLuOsUuQgpGysCpMepPa2N6BUK4xhEsyfwKOBt5n/s320/lesserman1897.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD4OijUHvHvYfJ8VXU3ZPM-TkvMFMjMOZ4hhr1HmT9p7IMj_5Hb8Ezm_Xfv1TTDTvi4gjOvoo-lmELdhfNjbsaUFHy9s4C9GEcFYrYLuOsUuQgpGysCpMepPa2N6BUK4xhEsyfwKOBt5n/s800/lesserman1897.jpg", "comment_count": 0 }, { "title": "lagunas get away", "url": "https://cocktailvirgin.blogspot.com/2016/07/lagunas-get-away.html", "published": "2016-07-21T08:00:00.000-04:00", "updated": "2017-07-03T10:54:34.392-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": null, "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "egg white", "lemon juice", "mezcal", "passion fruit syrup" ], "ingredients": [ "2 oz Peloton de la Muerte Mezcal", "1 oz Passion Fruit Syrup", "1/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without and once with ice, strain into a snifter, and top with ice.", "body_text": "2 oz Peloton de la Muerte Mezcal\n1 oz Passion Fruit Syrup\n1/4 oz Lemon Juice\n1 Egg White\nShake once without and once with ice, strain into a snifter, and top with ice.\nFor a last drink at Barrel House in Beverly, I requested the Lagunas Get Away that read like a mezcal\nHurricane\nwith egg white to round off the Sour. I had tinkered with agave Hurricanes with my tequila-based\nHopping Through the Frothy Waves\nby adding blanc vermouth to the mix with good effect, so I was curious as to how egg could effect things. In the glass, the Lagunas Get Away shared a passion fruit and mezcal nose. Next, a creamy lemon sip gave way to agave and passion fruit on the swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnr8dufypf3mp42DQa1qmGjp-jNgsUvDcsW8h5mvmzAQRN8SxanL9gYVdbripl5Tsm1awknc1aIzYka8lJT_xBJxGPFVaJC0Ss_Gab7-R8ljV0uH0_BdTBjqWQl1LnR6r5LykJE22uAYy/s320/laguna1898.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnr8dufypf3mp42DQa1qmGjp-jNgsUvDcsW8h5mvmzAQRN8SxanL9gYVdbripl5Tsm1awknc1aIzYka8lJT_xBJxGPFVaJC0Ss_Gab7-R8ljV0uH0_BdTBjqWQl1LnR6r5LykJE22uAYy/s800/laguna1898.jpg", "comment_count": 0 }, { "title": "philippine punch", "url": "https://cocktailvirgin.blogspot.com/2016/07/philippine-punch.html", "published": "2016-07-21T10:00:00.000-04:00", "updated": "2017-07-03T10:54:00.932-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "amer picon", "grenadine", "lemon juice", "orange juice", "passion fruit syrup", "rum (white)" ], "ingredients": [ "2 oz Orange Juice", "1 oz Lemon Juice", "1 dash Grenadine (1/4 oz)", "1/2 oz Passion Fruit Nectar (Goya)", "1/2 oz Amer Picon (Torani Amer)", "1 1/2 oz White Puerto Rican Rum (1 oz Don Q Cristal + 1/2 oz Cuca Fresca Cachaça)" ], "instructions": "Blend with a scoop of crushed ice, pour into a 12 oz glass, and decorate with mint or sliced fruit (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint, flowers, and citrus snake).", "body_text": "2 oz Orange Juice\n1 oz Lemon Juice\n1 dash Grenadine (1/4 oz)\n1/2 oz Passion Fruit Nectar (Goya)\n1/2 oz Amer Picon (Torani Amer)\n1 1/2 oz White Puerto Rican Rum (1 oz Don Q Cristal + 1/2 oz Cuca Fresca Cachaça)\nBlend with a scoop of crushed ice, pour into a 12 oz glass, and decorate with mint or sliced fruit (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint, flowers, and citrus snake).\nTwo Thursdays ago, I turned to Trader Vic's 1972\nBartender's Guide\nfor inspiration. There, I spotted a Tiki number called the Philippine Punch that included Amer Picon. Vic semi-frequently included Amer Picon in drinks like the\nJayco\nand the\nKahala Cooler\nalong with grenadine -- a pairing that I first became aware of in the classic Picon Punch. Nowadays, amer/amaro in Tiki drinks like the\nBitter MaiTai\nand the\nRiviera di Ponente\nare not uncommon, but these recipes date back over 40 years.\nThe Phillipine Punch presented a mint, floral, and lemon bouquet to the senses. On the palate, the sip was rather fruity with lemon, orange, and pomegranate notes, and the swallow gave forth grassy rum, passion fruit, and bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgckzdJ0V0YKYki8O12tX_ioh2vXoJVUfdCzlrEdk3JksDJit2w1KyeoUnpOmciDdI41owNR5Nt3JD9xlUp_QdKKxRxDDok1nrd1eFH1aqR_LG4mhsnejC2vu_fuQMZSTVskcPROvg51PW/s320/philipine1899.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgckzdJ0V0YKYki8O12tX_ioh2vXoJVUfdCzlrEdk3JksDJit2w1KyeoUnpOmciDdI41owNR5Nt3JD9xlUp_QdKKxRxDDok1nrd1eFH1aqR_LG4mhsnejC2vu_fuQMZSTVskcPROvg51PW/s800/philipine1899.jpg", "comment_count": 0 }, { "title": "muddled mission", "url": "https://cocktailvirgin.blogspot.com/2016/07/muddled-mission.html", "published": "2016-07-22T08:00:00.000-04:00", "updated": "2017-07-03T10:53:09.987-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "chartreuse (yellow)", "gin", "lemon juice", "st. germain" ], "ingredients": [ "1 1/2 oz Anchor Junipero Gin (Beefeater)", "1 oz St. Germain Elderflower Liqueur", "1/4 oz Yellow Chartreuse", "3/4 oz Lemon Juice", "1 Strawberry" ], "instructions": "Muddle strawberry, add rest of ingredients and ice, shake, and double strain into a coupe. Garnish with an additional strawberry.", "body_text": "1 1/2 oz Anchor Junipero Gin (Beefeater)\n1 oz St. Germain Elderflower Liqueur\n1/4 oz Yellow Chartreuse\n3/4 oz Lemon Juice\n1 Strawberry\nMuddle strawberry, add rest of ingredients and ice, shake, and double strain into a coupe. Garnish with an additional strawberry.\nTwo Fridays ago, I wanted to make use of the strawberries in my refrigerator, so I turned to the\nDeath & Co. Cocktail Book\nwhere I had spotted a few recipes in the past. The one that called out to me was Joaquin Simo's 2008 Muddled Mission. Once prepped, the drink offered strawberry, pine, and floral notes to the nose. Lemon with berry on the sip gave way to gin, herbal, pear, and floral flavors on the swallow with a strawberry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5a3UPclFBrnppWMQS3vizJlb-RfXTT6SdP7DYNOBAHq4tb9dkbUyMp14yeRoewECx6LmCOUNiRXJFLwIjnS0n2Ra1t1ZA6eSoKo7_V9TwelnZoYdxaTv56es5bUCtnaAXG6iWBnEihyphenhyphenV/s320/muddlemission1902.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5a3UPclFBrnppWMQS3vizJlb-RfXTT6SdP7DYNOBAHq4tb9dkbUyMp14yeRoewECx6LmCOUNiRXJFLwIjnS0n2Ra1t1ZA6eSoKo7_V9TwelnZoYdxaTv56es5bUCtnaAXG6iWBnEihyphenhyphenV/s800/muddlemission1902.jpg", "comment_count": 0 }, { "title": ":: tips for bartenders on how to impress management ::", "url": "https://cocktailvirgin.blogspot.com/2016/07/tips-for-bartenders-on-how-to-impress.html", "published": "2016-07-22T10:00:00.000-04:00", "updated": "2019-07-14T12:57:42.765-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [ "1)." ], "instructions": null, "body_text": "Recently, there was a thread on Reddit’s bartenders forum where a\nuser inquired about “any tips on how to impress my manager behind the\nbar,” and I interpreted the manager as both general and bar. Moreover, I\ntook the ideas from what I gathered as both a bartender and as someone\nrunning a bar program. I replied with a list of ten suggestions that was\nso well received on Reddit, that I posted a screen capture on my\nTwitter\n. That was successful with the likes of Erick Castro reposting it, that I decided to expand on them for the USBG National web page, and I am reposted an edited form of the article here (you need to be an USBG member to access the site). While some of the material was sourced from personal\nexperiences and seminars I attended, many of it was actually written\ndown a century ago in William Boothby’s Ten Commandments in his\nAmerican Bar-Tender\nbook.\n1).\nTake initiative. Do things without being asked.\nDuring a talk at Boston’s Thirst event, a story was related on a\nbarback asking a bartender, “Why are you mad at me? I do everything you\nask.” To which the bartender replied, “Because I shouldn’t have to ask.”\nLearning to anticipate, being on top of things, and putting out fires\nbefore they start will transmit a degree of mastery to any manager more\nthan follow through on any series of simple requests will. Some jobs\nseem thankless like polishing the back bar’s bottles on a slow shift,\nbut it will gain a lot more notice than being observed chatting with the\nservers at the pass or, worse, surfing on your phone.\n2).\nGuest before ego. Hospitality first. Praise and feedback will hit the manager’s ear.\nAt my current restaurant, the owners’ described our role as being the\nguest’s advocate and finding out ways to make their night the best for\nthem. Sometimes nothing will make a guest happier than a simple beer or\nvodka soda and not the latest sour-hoppy beer or recent craft cocktail\ncreation. Some of my most recent vocal praise has come not from beer and\ncocktail drinkers but from abstainers who were so pleased that I took\ntheir mocktail requests with such respect and down to the seriousness\nthat I took the garnish.\n3).\nComplain less, offer fixes and improvements more.\nThis is something that I was horrible at when I first became a\nbartender and I annoyed my first bar manager to no end. Sometimes I was\nright in complaining, but many times my timing or tactics in approaching\nthe matter were wrong. Complaining might feel cathartic but it will\ncloud your work persona with a bunch of negativity. Coming up with\nsuggestions or solutions to issues will add value though. And it is\nimportant to remember that trying not to complain is not the absence of\ncaring.\n4).\nTake shifts, never call out. Consider being on time for a\nshift as 15+ minutes early. Use the time to read books about booze or\nhospitality; be available to chat or help out.\nBoothby’s rule #1 was to be on time if not earlier to make sure that\nyou have used the facilities and set up your station before the shift. I\nwould take it even a step further and be available to help the previous\nshift, to aide the managers re-arranging the tables for an event, or to\ntalk about the bar program and your days off. If not, read. Or at least\nbe there and relaxing on your last opportunity to use your phone.  Not\nhaving your phone visible during your shift is actually a great way to\nimpress your managers, and I did not even include it in the original\nlist. And certainly Boothby was not prescient about such matters.\n5).\nDon’t do anything shifty. Stay sober. Take responsibility and learn from your mistakes.\nMy first bar manager when I started to work for him listed a mere\nhandful of rules, one of which was “do not steal from me.” Some\nestablishments would consider drinking on the job theft, so the two are\nlinked in my mind. Boothby eloquently had his rule #6 as “Sell all the\nliquor you can, but use as little as possible yourself.” Drinking on the\njob is obviously nothing new, but if you truly consider bartending not\njust a job but your occupation, keeping a level head is crucial. The\nmanager on duty can always tell when the bartenders are “a little off”\nthat night even if they do not report them. And even if drinking on the\njob is part of the bar’s accepted culture, many managers report how much\nmore work they have to do when their staff is a bit inebriated (usually\nthis is mentioned when the drinking instigators move on and the manager\nnow has an easier job).\n6).\nKeep the bar top, wells, bottles, the rest of the bar,\nand yourself clean. If you have time, clean. Spend out of work time on\nyour hygiene and appearance without going too fancy that is.\nAbout six of Boothby’s commandments regard cleanliness ranging from\n“See that your finger nails are always clean and your person presents a\ntidy appearance” to concerns regarding bar top, floor, glassware, and\ntool neatness. Keep in mind that our business is to deliver food and\ndrink that is going into our guests’ bodies, and their first view of the\nestablishment’s cleanliness and care will be your bar and your person.\n7).\nDon’t push an agenda over a guest's desire of a product\nyou sell or can mix up. Managers hear more about unhappy guests than the\ncontented ones.\nOne of the Redditors commented “On 7 - a rule of thumb is you hear\nfrom 10 times as many unhappy guests as happy ones. It even seems\nconservative based on how quick people are to complain now.” Whether or\nnot they speak to the manager, many guests will speak to the Internet on\nYelp or other social media outlets to describe a minor slight more\nfrequently than they will a minor good deed; on the flipside, it often\ntakes a lot of hospitality and luck to be name-dropped for good service.\n8).\nRespect your co-workers behind the bar. Respect the host,\nservers, cooks, and the dishwasher (especially the dishwasher). Don't\nbe a dick. These are your family that will have your back if you treat\nthem right and stab you in the back if you treat them wrong.\nAt Gaz Regan’s\nCocktails in the Country\n, he teaches a lot about\nmindful bartending -- the total awareness of everything around you from\nwhat your customers, your fellow staff, and even the kitchen are doing.\nSet your intentions for the evening; “I want to make a lot of money\ntonight” is not as important as “I want to be of service to my guest”\nbecause that will set things up such that the money will come naturally.\nMindfulness can start with focusing on communication. Whether you are\nat work or running errands in town, ask “How are you today?” and wait\nfor a response along with eye contact. Perhaps not when you are in the\nweeds at the bar, but start when it is slower. And not just the guests,\nbut consider the dishwasher, the barback, and others who may not get\nnoticed in life. Communication is a two way street but stop and listen\nto what people have to say. Of course, I can just hark back to my first\nbar manager who summed it up with “Don’t be an asshole!” after hearing\nabout a tiff I had with a server over ticket time when I was weeded. He\nwas pleased when he had heard that I had apologized when things slowed\ndown, but he made me think about getting to that point in the first\nplace.\n9).\nMentor the barback with kindness. Remember that one day\nthey may be your peer. It allows the bar manager more freedom to get\nother things done including mentoring you.\nSince I got my start as a barback and I vividly remember how well\nsome bartenders treated me in addition to how horribly others did, I\ndeveloped a sensitivity to developing proto-bartenders with kindness and\nteaching them the ropes. It always gave me a joy to hear the two\nbarbacks on the weekend shifts arguing over who would work at my bar.\nBut the most meaningful moment was working a New Year’s Eve at the\nupstairs bar with a bartender who I had a great relationship from his\nbarback days. We had both each other’s back and respect in ways that I\nhave to attribute to my time spent with him months before. He was not\nthe once-barback now junior bartender, but my teammate and friend.\n10).\nRepresent your establishment wherever you go. Act appropriately. News travels.\nAs I described in my\nTips for Tales of the Cocktail\narticle, act like your potential future employers, employees, and\nguests are watching. Similarly, you represent your current establishment\neverywhere you go, so act with dignity and try not to do or say\nanything negative or hurtful. Remember, you are a public figure. Treat\nothers with kindness, for how you behave shows a window not only into\nyour soul, but it projects the sense of hospitality one can expect in\nyour bar or restaurant.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "menehune gonzalez", "url": "https://cocktailvirgin.blogspot.com/2016/07/menehune-gonzalez.html", "published": "2016-07-23T08:00:00.000-04:00", "updated": "2017-07-03T10:51:43.381-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "G.W. Fins", "year": 2009 }, "categories": [ "bitters (other)", "chartreuse (green)", "egg white", "lime juice", "orgeat", "rum", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Espolon)", "1 oz Rhum Agricole (Depaz)", "3/4 oz Lime Juice", "1/2 oz Orgeat", "1/4 oz Green Chartreuse", "1/2 Egg White (1 Egg White)" ], "instructions": "Shake once without and once with ice, and strain into an ice-filled Old Fashioned glass (coupe, no ice). Garnish with 3-4 drops of hibiscus tincture (Bittermens Burlesque Bitters). Stir Your Soul", "body_text": "1 oz Blanco Tequila (Espolon)\n1 oz Rhum Agricole (Depaz)\n3/4 oz Lime Juice\n1/2 oz Orgeat\n1/4 oz Green Chartreuse\n1/2 Egg White (1 Egg White)\nShake once without and once with ice, and strain into an ice-filled Old Fashioned glass (coupe, no ice). Garnish with 3-4 drops of hibiscus tincture (Bittermens Burlesque Bitters).\nTwo Saturdays ago, I was mentally preparing myself for Tales of the Cocktail, so I reached for the 2009 Tales'\nStir Your Soul\nrecipe book for inspiration. There, I spotted a drink created by Martin Cate that he presented at a spirited dinner at G.W. Fins with Beachbum Berry in 2009 a few months before Smuggler's Cove opened. With tequila in the split spirits base, I wondered if the Gonzalez part was a nod to Trader Vic's\nPinky Gonzalez\nagave Mai Tai riff; indeed, the lime and orgeat supported that idea. Trader Vic's books also offer a bunch of recipes referring to the Menehune including the Menehune Juice which is essentially another Mai Tai riff using light Puerto Rican Rum. Here, Green Chartreuse and egg white take the Mai Tai concept in a different direction.\nThe Menehune Gonzalez gave forth mostly agave aromas with grassy and herbal undertones. Next, a creamy lime sip led into grassy, tequila, earthy, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqb5-N4JLN0E9QEBWF7I36T3uuS5LidqzksV5q2AtCd1bTeF4yNz1DwVlOZ4zyWOMXzPgquHHsNP-mZHvCQmKHOFl_gab37A8F_6pJL_6oDyi5bk12C1dFsP6-yLe6wYDoduzZ2hg4Htj/s320/menehunegonz1903.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqb5-N4JLN0E9QEBWF7I36T3uuS5LidqzksV5q2AtCd1bTeF4yNz1DwVlOZ4zyWOMXzPgquHHsNP-mZHvCQmKHOFl_gab37A8F_6pJL_6oDyi5bk12C1dFsP6-yLe6wYDoduzZ2hg4Htj/s800/menehunegonz1903.jpg", "comment_count": 0 }, { "title": "jackalope", "url": "https://cocktailvirgin.blogspot.com/2016/07/jackalope_24.html", "published": "2016-07-24T08:00:00.001-04:00", "updated": "2017-07-03T10:51:15.006-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "applejack", "bitters (Peychaud's)", "lemon juice", "maple syrup", "orgeat" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy", "1/2 oz Lemon Juice", "1/4 oz Orgeat", "1/4 oz Maple Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with lemon oil from a twist.", "body_text": "2 oz Laird's Bonded Apple Brandy\n1/2 oz Lemon Juice\n1/4 oz Orgeat\n1/4 oz Maple Syrup\n2 dash Peychaud's Bitters\nShake with ice, strain into a coupe glass, and garnish with lemon oil from a twist.\nTwo weeks ago, my restaurant's early Sunday close provided me the opportunity to catch last call at Backbar on the walk home. For a drink, I asked bartender Carlo Caroscio for his drink of the day a few nights prior called the Jackalope. Carlo explained his riff on the\nApple Jack Rabbit\nby describing how he utilized an orgeat-maple combination that he came up with in an\nArmy & Navy\nriff back in Baltimore.\nThe Jackalope proffered an aroma filled with lemon, apple, and maple notes. Lemon with a richness from the maple on the sip transitioned into apple, earthy, maple, anise, and bitter elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3Td4ha_ZlAPh_8UKSlnHT1-mRTJ4nvQMNqv1s17DxP7HOYJafbr8wSAe9_pZKpOQ3lK3kcU1kVEecmH5HsruoWucVrdwvtTi_D-aEHhgufOvQWOXi2nZCleZPb_yqMA_uudqmRYUNG9q/s320/jackalope1905.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3Td4ha_ZlAPh_8UKSlnHT1-mRTJ4nvQMNqv1s17DxP7HOYJafbr8wSAe9_pZKpOQ3lK3kcU1kVEecmH5HsruoWucVrdwvtTi_D-aEHhgufOvQWOXi2nZCleZPb_yqMA_uudqmRYUNG9q/s800/jackalope1905.jpg", "comment_count": 1 }, { "title": "ponche", "url": "https://cocktailvirgin.blogspot.com/2016/07/ponche.html", "published": "2016-07-25T08:00:00.000-04:00", "updated": "2017-07-03T10:50:46.041-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "lemon juice", "passion fruit syrup", "pineapple juice", "rock candy syrup", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "2 oz Tequila (Piedra Azul Blanco)", "1 oz Pineapple Juice", "1 oz Lemon Juice", "1/2 oz Passion Fruit Nectar (Passion Fruit Syrup)", "1/2 oz Rock Candy Syrup (1/2 oz BG Reynolds Vanilla Syrup)", "2 dash Vanilla (combined above)" ], "instructions": "Blend with 1 scoop of ice and pour into a 10 oz glass (Recipe was doubled, shaken with ice, strained into a 18 oz Tiki bowl, and topped with crushed ice). Decorate with a mint sprig.", "body_text": "2 oz Tequila (Piedra Azul Blanco)\n1 oz Pineapple Juice\n1 oz Lemon Juice\n1/2 oz Passion Fruit Nectar (Passion Fruit Syrup)\n1/2 oz Rock Candy Syrup (1/2 oz BG Reynolds Vanilla Syrup)\n2 dash Vanilla (combined above)\nBlend with 1 scoop of ice and pour into a 10 oz glass (Recipe was doubled, shaken with ice, strained into a 18 oz Tiki bowl, and topped with crushed ice). Decorate with a mint sprig.\nTwo Mondays ago, I turned to Trader Vic's 1972\nBartender's Guide\nfor some refreshment to cut the summer night's heat. There, I spotted the tequila-based Ponche that seemed rather tropical. I ended up doubling the recipe in part to make use of the new vintage Tiki bowl that I had bought. Once built, the Ponche gave forth luscious mint and vanilla aromas. Next, lemon and hints of pineapple on the sip transitioned into tequila, passion fruit, and pineapple on the swallow with a vanilla finish. Overall, the drink reminded me of the tequila Hurricane variation I created last year for an event, the\nHopping through the Frothy Waves\n, with additional pineapple and vanilla elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmysCvMh0vvA3zhqetXUwvmvEKA7VBpOHjITn4jt3Ky0PNoob_1q45OPDkfTnOE_0uvsnojJboIBMwQHk7SbocKn-GJdH9644_eOhACDfUOUVD9SAWHxzVHdrUYYJxpwC2HljGsPEImGtc/s320/ponche1906.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmysCvMh0vvA3zhqetXUwvmvEKA7VBpOHjITn4jt3Ky0PNoob_1q45OPDkfTnOE_0uvsnojJboIBMwQHk7SbocKn-GJdH9644_eOhACDfUOUVD9SAWHxzVHdrUYYJxpwC2HljGsPEImGtc/s800/ponche1906.jpg", "comment_count": 0 }, { "title": "la louche", "url": "https://cocktailvirgin.blogspot.com/2016/07/la-louche.html", "published": "2016-07-26T08:00:00.000-04:00", "updated": "2017-07-03T10:50:14.995-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Charlotte Voisey", "source": "PDT Cocktail Book", "year": 2007 }, "categories": [ "chartreuse (yellow)", "dubonnet", "gin", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "1 oz Lillet Rouge (Bonal)", "1/2 oz Lime Juice", "1/4 oz Yellow Chartreuse", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Hendrick's Gin\n1 oz Lillet Rouge (Bonal)\n1/2 oz Lime Juice\n1/4 oz Yellow Chartreuse\n1/4 oz Simple Syrup\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, I began to flip through the\nPDT Cocktail Book\nfor any passed over gems. The recipe that called out to me was Charlotte Voisey's La Louche that she created in 2007. While louche means \"questionable, mischevious behaviour,\" I almost expected this drink to contain absinthe or pastis to get at the cocktail version of the word. Instead, the herbal elements were gin, Yellow Chartreuse, and a quinine-laden wine. Since I lacked both Lillet Rouge and what it was modeled after, namely Dubonnet, I opted for the Bonal that I have in my fridge (Bonal is technically a fortified grape must -- read about it here in the history of\nquinine beverages\n).\nLa Louche began with floral and lime notes presented to the nose. The lime continued on into the sip where it mingled with the Bonal's grape, and the swallow gave forth gin, rose, herbal, and bitter flavors with a quinine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEs1d5rHjoAhscMT7WJr6o_ND5ziLP3fTAl3pwyx8lMrsMEvUYWGrkkhwJjsbzAGAjcebtsXOp0XGPqb7tihfIcZILcSHdALbX9RNNOTd2WYPdOji2jhDDNA2jxXacc1izOsBNeMn8oSi/s320/louche1908.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEs1d5rHjoAhscMT7WJr6o_ND5ziLP3fTAl3pwyx8lMrsMEvUYWGrkkhwJjsbzAGAjcebtsXOp0XGPqb7tihfIcZILcSHdALbX9RNNOTd2WYPdOji2jhDDNA2jxXacc1izOsBNeMn8oSi/s800/louche1908.jpg", "comment_count": 0 }, { "title": "da nang", "url": "https://cocktailvirgin.blogspot.com/2016/07/da-nang.html", "published": "2016-07-26T13:00:00.000-04:00", "updated": "2017-07-03T10:49:31.297-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tigermama" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Schuyler Hunton", "source": "Tiger Mama", "year": null }, "categories": [ "#tigermama", "aperol", "lime juice", "passion fruit syrup", "rum (white)", "st. germain", "vodka" ], "ingredients": [ "3/4 oz" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wheel-cherry flag. Blend with ice, pour into a Tiki mug, and garnish with mint, orchid, and freshly grated nutmeg.", "body_text": "3/4 oz\nTito's Vodka\nPlantation 3 Star Rum\n3/4 oz St. Germain\n3/4 oz Aperol\n1/2 oz Passion Fruit Syrup\n3/4 oz Lime Juice\nShake with ice, strain into a coupe glass, and garnish with a lime wheel-cherry flag.\nTwo Wednesdays ago, I ventured over to Tiger Mama for a drink where bartenders Schuyler Hunton and Sam Kontny were at the stick. There, I asked Schuyler if I could have the Da Nang with rum or gin instead of the vodka on the menu, and he gladly made it with his choice of Plantation white rum. On paper, the combination reminded me as a cross between the\nDunniette\nand\nDon's Special Daiquiri\ngiven the combinations of elderflower, Aperol, and citrus and rum, passion fruit, and lime, respectively. Once prepared, it offered passion fruit and citrus aromas to the nose. Next lime with a vague fruitiness on the sip gave way to rum, orange, and floral notes on the swallow with a passion fruit finish.\nAfter the Da Nang, I switched to a tasty hibiscus-tinged beer, Revolution Brewing Company's Rosa. In the midst of that glass, Nick Korn who was across the bar sent over a Cynar Colada! Nick was involved with Grupo Campari during Camp Runamok were our cabin's counselor, Steve Yamada, crafted the cabin's\nCynar Colada\n. This one was Schuyler's creation using the more potent 70 proof Cynar as well a house orange-tinged coconut cream.\nTiger Mama's Cynar Colada\n• 2 oz Cynar 70\n• 1 oz House Coconut Cream\n• 1 oz Pineapple Juice\n• 1/2 oz Lime Juice\n• 1/4 oz Orange Juice\nBlend with ice, pour into a Tiki mug, and garnish with mint, orchid, and freshly grated nutmeg.\nThis Cynar Colada began with a nutmeg, floral, and mint bouquet. Next, a creamy coconut sip shifted to the swallow's combination of pineapple and Cynar's funky bitter.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-UykVntKEpeIl5wW-I_eFN5N8wtCcvfKEczQYUkauIRkD4HkUr_dq9LiN0IXovt2iRE_dUyp4e46_dSvj8-mWnaSPdIIeanCTJ06S9FKOl4kaLA9DLsD8mhN46LvPOB6bTdv3JP91qLj/s320/danang1910.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CBRX4o0-ZBz9ftLLjVV7gUsmylx8sip3xpuY3SM7NfY7Q_ASAJVjB_fGvD6MWQhGJSJCZ38tQkBmif-VteS5fa9d7woFpqYZ4LOlP3LIGARv8XW2Is-yYkec5l2Z097gMIRRGHg0O5pE/s320/cynarcolada_tigermama.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-UykVntKEpeIl5wW-I_eFN5N8wtCcvfKEczQYUkauIRkD4HkUr_dq9LiN0IXovt2iRE_dUyp4e46_dSvj8-mWnaSPdIIeanCTJ06S9FKOl4kaLA9DLsD8mhN46LvPOB6bTdv3JP91qLj/s800/danang1910.jpg", "comment_count": 2 }, { "title": "pata punch", "url": "https://cocktailvirgin.blogspot.com/2016/07/pata-punch.html", "published": "2016-07-27T08:00:00.000-04:00", "updated": "2017-07-03T10:48:13.274-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "pour", "attribution": { "creator": null, "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "curacao", "grenadine", "lemon juice", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Lemon Juice", "2 oz Orange Juice", "1 oz Pineapple Juice", "1/2 oz Curaçao (Van der Hum)", "1 oz Light Puerto Rican Rum (Don Q Cristal)", "1 oz Dark Jamaican Rum (Smith & Cross)", "1/4 oz Grenadine" ], "instructions": "Pour over cubes in a Mai Tai glass and stir (shake with ice, strain into a Tiki mug, and fill with crushed ice; garnish).", "body_text": "1 oz Lemon Juice\n2 oz Orange Juice\n1 oz Pineapple Juice\n1/2 oz Curaçao (Van der Hum)\n1 oz Light Puerto Rican Rum (Don Q Cristal)\n1 oz Dark Jamaican Rum (Smith & Cross)\n1/4 oz Grenadine\nPour over cubes in a Mai Tai glass and stir (shake with ice, strain into a Tiki mug, and fill with crushed ice; garnish).\nTwo Thursdays ago, my post-work shift mood wanted something fruity and refreshing so I selected Trader Vic's 1972\nBartender's Guide\nfor inspiration. There, the Pata Punch with three juices, two fruity syrups/liqueurs, and a pair of rums seemed to be the answer. Once assembled, the punch proffered mint and floral aromas. There were no surprises on the orange, lemon, and pineapple-filled sip, and the swallow likewise shared funky rum notes with a fruity finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveDbBHiDPDFWwTx8A6ciSoF1lt1cU5eO4o4CnD2DLOSSH-LouhYoOiUXTEqIoGvgjUPNpslOIw3r_vlzuBX2iYGLN6jFVK18QiFfWN4th-MrRIIJ73pzhJSo8cEMsjenGQmMc6_W-oQyb/s320/patapunch1912.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveDbBHiDPDFWwTx8A6ciSoF1lt1cU5eO4o4CnD2DLOSSH-LouhYoOiUXTEqIoGvgjUPNpslOIw3r_vlzuBX2iYGLN6jFVK18QiFfWN4th-MrRIIJ73pzhJSo8cEMsjenGQmMc6_W-oQyb/s800/patapunch1912.jpg", "comment_count": 0 }, { "title": "monkey paw", "url": "https://cocktailvirgin.blogspot.com/2016/07/monkey-paw.html", "published": "2016-07-27T10:00:00.000-04:00", "updated": "2017-07-03T10:46:57.602-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barrelhouse" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Barrel House", "year": null }, "categories": [ "#barrelhouse", "absinthe", "creme de banane", "gin", "grenadine", "orange juice" ], "ingredients": [ "2 oz Gin (Beefeater)", "1 oz Orange Juice", "1/4 oz Crème de Banana (Giffard)", "1/4 oz Grenadine", "1 dash Absinthe (1/2 barspoon Pernod Absinthe)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Gin (Beefeater)\n1 oz Orange Juice\n1/4 oz Crème de Banana (Giffard)\n1/4 oz Grenadine\n1 dash Absinthe (1/2 barspoon Pernod Absinthe)\nShake with ice and strain into a cocktail glass.\nThere was a\nMonkey Gland\nriff on the online menu at Barrel House in Beverly, but when I visited a short while ago, they had turned over the menu and removed the Monkey Paw. I was too distracted by their other offerings to request one, but I did manage to get the recipe for it. The tweak to the classic was adding banana liqueur to the mix whether in addition to the grenadine or by splitting the volume in half (depending on your source recipe). Giffard's Banane du Bresil can add a lot when mixed with herbal liqueurs like Campari in the\nBanana Boulevardier\nand Cardamaro in the\nFather's Advice\nto name but two, and I was curious to see how it would work with absinthe and if it could make the less-than-stellar Monkey Gland a winner.\nThe Monkey Paw reached the nose with a very tropical aroma of orange, banana, and anise. This prepared the mouth for the orange, banana, and berry sip that transitioned into a gin, banana, and absinthe swallow. Indeed, the banana liqueur gave an extra dimension and complexity to the drink without paying disrespect to the classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZlqgD1D1_3Uec_XLyCDtOP4GiTNGucmceh-5Bvc4zMDJi906AwABuZm7JJTogp_vftooteqAgZCN6Fveu-txoBYg3emaMkyr8bvfpkFRGIQmNQ8K1hDTHF73CKEUxprVNHEn8_5KBS00/s320/monkeypaw1914.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZlqgD1D1_3Uec_XLyCDtOP4GiTNGucmceh-5Bvc4zMDJi906AwABuZm7JJTogp_vftooteqAgZCN6Fveu-txoBYg3emaMkyr8bvfpkFRGIQmNQ8K1hDTHF73CKEUxprVNHEn8_5KBS00/s800/monkeypaw1914.jpg", "comment_count": 0 }, { "title": "lost lake's fog cutter", "url": "https://cocktailvirgin.blogspot.com/2016/07/lost-lakes-fog-cutter.html", "published": "2016-07-28T08:00:00.000-04:00", "updated": "2017-07-03T10:46:26.834-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Paul McGee", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (Angostura)", "cognac", "curacao", "gin", "lime juice", "orgeat", "rum (white)", "sherry", "simple syrup" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz El Dorado 3 Year Rum", "1 oz Cognac (Camus VS)", "2 oz Lime Juice", "1 oz Orgeat", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Blend in a drink mixer with 2 cups of ice or shake really hard to break ice cubes down, and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a tropical assortment (mint, flowers, paper parasol).", "body_text": "1 oz Gin (Beefeater)\n1 oz El Dorado 3 Year Rum\n1 oz Cognac (Camus VS)\n2 oz Lime Juice\n1 oz Orgeat\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\nBlend in a drink mixer with 2 cups of ice or shake really hard to break ice cubes down, and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a tropical assortment (mint, flowers, paper parasol).\nTwo Saturdays ago,\nImbibe Magazine\noffered up Lost Lake's Fog Cutter variation created by Paul McGee. This riff differed from the regular\nFog Cutter\nby switching the lemon juice to lime juice and the orange juice to curaçao; moreover, the sherry was mixed in instead of floated on top. I was definitely game to try this since I enjoyed the change ups to the classic in the 1950s\nViking Fog Cutter\nin addition to appreciating McGee's recipes in general.\nThe Lost Lake's Fog Cutter began with a mint and floral aroma that led into a creamy lime sip. Finally, the swallow shared juniper, orange, and nutty sherry and orgeat notes, but over all the drink was not very spirit flavor forward despite it packing a large alcohol punch in the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgkhgJl3q4qLB_mQtDCS9WiZba6ACJsiL8r0MQub0IIhyOj-PblkEBVAIHer8xT0j9L1o8jqdZKEys9RTDhd27ThW702ZXt4yf42TVQj0EBaIR8Oh6ST27e3Pqk7CFGQec5D_0VdSNtFH/s320/lostlakefogcutter1916.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgkhgJl3q4qLB_mQtDCS9WiZba6ACJsiL8r0MQub0IIhyOj-PblkEBVAIHer8xT0j9L1o8jqdZKEys9RTDhd27ThW702ZXt4yf42TVQj0EBaIR8Oh6ST27e3Pqk7CFGQec5D_0VdSNtFH/s800/lostlakefogcutter1916.jpg", "comment_count": 0 }, { "title": "rum boogie", "url": "https://cocktailvirgin.blogspot.com/2016/07/rum-boogie.html", "published": "2016-07-28T10:00:00.000-04:00", "updated": "2017-07-03T10:45:53.323-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "brandy", "curacao", "herbsainte", "lemon juice", "orange juice", "pineapple juice", "rock candy syrup", "rum" ], "ingredients": [ "2 oz Trader Vic's Rum & Brandy [or equal parts Puerto Rican rum and brandy] (1/2 oz Vale d'Paul Agricole-style Rum + 1/2 oz Camus Vs Cognac)", "1 oz Demerara 151 Proof Rum (1/2 oz Lemon Hart 151)", "1 dash Curaçao (1/2 oz Van der Hum)", "1 dash Herbsaint (1/2 barspoon)", "3 oz Orange Juice (1 1/2 oz)", "2 oz Lemon Juice (1 oz)", "1 oz Pineapple Juice (1/2 oz)", "1 dash Rock Candy Syrup (1/2 oz Simple Syrup 1:1)" ], "instructions": "Blend with 1 scoop of ice in an electric drink mixer and pour into a Tiki bowl (shake with ice, strain into a Tiki mug, and fill with crushed ice). Decorate with a gardenia (hibiscus and mint). Note: I halved the recipe.", "body_text": "2 oz Trader Vic's Rum & Brandy [or equal parts Puerto Rican rum and brandy] (1/2 oz Vale d'Paul Agricole-style Rum + 1/2 oz Camus Vs Cognac)\n1 oz Demerara 151 Proof Rum (1/2 oz Lemon Hart 151)\n1 dash Curaçao (1/2 oz Van der Hum)\n1 dash Herbsaint (1/2 barspoon)\n3 oz Orange Juice (1 1/2 oz)\n2 oz Lemon Juice (1 oz)\n1 oz Pineapple Juice (1/2 oz)\n1 dash Rock Candy Syrup (1/2 oz Simple Syrup 1:1)\nBlend with 1 scoop of ice in an electric drink mixer and pour into a Tiki bowl (shake with ice, strain into a Tiki mug, and fill with crushed ice). Decorate with a gardenia (hibiscus and mint). Note: I halved the recipe.\nTwo Sundays ago after my last work shift before departing to Tales of the Cocktail, I kept the Tiki vibe going by reaching for Trader Vic's 1974\nRum Cookery & Drinkery\n. In another one of Trader Vic's books, I recently had spied a photo of the special vessel he used for his restaurants' Rum Boogie, and when I spotted the recipe that night, I decided to give it a go. Once prepared, it proffered a mint and floral aroma with hints of anise from the Herbsaint. Next, the sip was rather fruity from the orange, lemon, and pineapple juices with a touch of caramel from the Lemon Hart rum. Finally, the swallow began with funky rum and rich orange notes and ended with a lightly herbal finish. Indeed, the combination of orange juice and Herbsaint reminded me a bit of the\nMonkey Gland\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVz9z-yD32-S4wxuxV_MwRK9g4rka_zWg5xnoTdd1XvR7cbpgtKoc031RShcptSxhkiz29NLz6KWs24rcPtIfUdS0Oh2DTBACyUeJJqT_cpeuueWd_CTBtIgCQXq1wTaldXa0gE0F9DIC/s320/rumboogie1917.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVz9z-yD32-S4wxuxV_MwRK9g4rka_zWg5xnoTdd1XvR7cbpgtKoc031RShcptSxhkiz29NLz6KWs24rcPtIfUdS0Oh2DTBACyUeJJqT_cpeuueWd_CTBtIgCQXq1wTaldXa0gE0F9DIC/s800/rumboogie1917.jpg", "comment_count": 2 }, { "title": ":: best of tales and nola 2016 ::", "url": "https://cocktailvirgin.blogspot.com/2016/07/best-of-tales-and-nola-2016.html", "published": "2016-07-29T08:00:00.000-04:00", "updated": "2017-07-03T10:45:06.295-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "On Monday I got back from Tales of the Cocktail. It was my fifth time in the Big Easy for the event, and I approached this year like I did last year with an emphasis of making the most of my media pass by getting into talks. And despite closing a few sponsored night events and a few bars, I still made it to breakfast followed by 3 talks a day for 4 days straight. So for the second year in a row, I went 12 for 12 at the expense of sleep and at the expense of day time events such as tasting rooms, luncheons, pool parties, and the like. Given how hot it was, I really should've skipped a talk to take a dip into the pool\nFavorite night time sponsored event:\nIt was\nJagermeister's Deergarden\nwhich showed off the craft side of the spirit in a laid back, not overfilled venue. The drinks were well thought out (albeit a touch sweet for my palate) and they provided food to match each table's drinks. Nods go to Daigeo's sports-themed night with Tiki drinks served out of Zacapa-branded coconut Tiki mugs and some serious foosball competition being two highlights, as well as to the Bartenders' Breakfast for assembling such star power and for introducing me to Big Freedia's music (they performed live).\nFavorite late night hangout (unsponsored):\nBarrel Proof. Last year, I found myself at the Avenue Pub drinking beer more often than any other location, but this year it was\nBarrel Proof\nfor the cross between quality and divebar. The two dive bars I did visit this year were the Erin Rose for frozen Irish coffee and the Dungeon for entertainment value.\nBest breakfast to power the day:\nSurrey's\nin the Lower Garden District.\nBest swag:\nSwag at Tales of the Cocktail has been slowly disappearing, but I did snag a great pair of\nMonkey Shoulder bartending socks\nat one of their after parties. Getting excited about socks made me feel like an old man, but there are only so many t-shirts, decks of cards, and sunglasses that you can get excited about. Well, actually, the\nUSBG Thursday Night Tradition shirt\nwas rather cool, but I decided not to wear that on the airplane home for the words TNT and a picture of dynamite didn't seem so prudent.\nBest photo request:\nWhile at the Diageo's summer games, I said hello to\nHollis Bulleit\n, and she asked if I wanted to take our yearly photo together. Here is the result:\nAgave variety:\nThroughout the week, there were plenty of opportunities to taste agave spirits. Unlike previous years where most of the liquor was based off of Blue Webber (tequila) and Espadin (the easiest to grow of the mezcal agave), I got to try a variety of other agaves - 15 in total plus 1 tastes-like-agave (desert spoon that goes into Sotol). Perhaps my favorites was\nTepextate\nfrom Gracias a Dios that I got to taste at the Foosball Competition with glorious vegetal olive notes with brighter fruit ones.\nA sea of Aloha shirts:\nTiki culture had its place this year with everything from how to run a high-volume Tiki bar to Martin Cate taking home an award for Smuggler's Cove. Beachbum Berry's\nLatitude 29\nserved as a great base for refreshment and food, and Jeff Berry gave a few seminars as well. Almost Tiki, like a class on Swizzles and the launch of\nPlanation's 138° overproof dark rum\nof Jamaican, Demerara, and Barbadian spirits put together by Tiki bar legends, bridged the gap.\nThe importance of low ABV offerings:\nLast year, I\nmentioned\nthe number of offerings around town that allowed you to enjoy a variety of flavors and refreshment without getting too inebriated. That year, I remember asking one night at Latitude 29 for something low in alcohol since I had a long night ahead of me, and the bartender commented that was an unusual request in a Tiki bar but pointed out the\nMissionary's Downfall\n; this year, the menu had a separate low ABV section. Also, the talks featured low alcohol aperitifs ideas such as David Wondrich & Eric Seed's session on the\nAmericano\n.\nRandom cool moments:\n• Bumping into Neil Bodenheimer who introduced himself to me because he always saw me taking notes. When I later went to the Cure, he made me an Ojen Frappe using vintage Ojen from the bar's locked spirits cabinets.\n• With one empty seat on either side of me at the Cure, I volunteered to slide over, and I then realized it was Simon Difford. When I mentioned that he had written up one of my drinks, he mentioned that quite enjoyed my Chutes & Ladders and gave it 4.5/5 stars on\nDifford's Guide\n(he upped the tequila by 1/4 oz and changed the brand in his adaptation). He later invited me to share his Uber to go visit the new pisco-themed bar at the Catahoula Hotel.\n• Attending the International Bartending talk and having three of the four panelists say hello to me when I sat in the front row. And at the end of the talk, Julio Cabrera handed me a Cuban cigar as he departed to go to his next event.\n• High fives from my old bar manager Sam Gabrielli throughout the week. Seriously, that man means a lot for he was the one willing to give me my start in the industry (on that side of the bar) save for one-off events.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbpw241_x1OwgP1ZNb8SwQ2HR4HAgrQyM3GvXWxGHGJGO478hzNRXMgpVIuetDepGg4TPkAmgBRd0FDo5LUd5qCrRS7-KqNPK7gnjdrT5dxxdb6hPN-BQ1_AExH_ayS5SWGzWBZIDMEEC/s320/erinrose7858.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WOXCcv05q-MkYCD3KIalRq8jMZNwySSnOzhghjaWxOZH4jqLPEZkJfekHIW-dr8dOMBcYWuIjBo3D5B0e6NUI8-s5q3Iiy1NsyG-5FwP8cOxJvkw1Le4QwCz3SyrIwxxtaaiHSRL4G-H/s320/fred_hollis1929.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxesqkOHdZfdeyKOt-N7udQnJu0jFftpyti6sYznLxPhnSt6xrJPN6RIZIHQvIRbk7ErtXgjBtLlIMLOxCxnWJLn1txg4s5Vc3log2VTFlUr57CZHFCsxsspw0I9Ba1NRzg_9V4ARr74MU/s320/lostlakedrink1911.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8R20egXAYAQEUJYXvAPEH2IQQr3VMZye9HKXVvBYxdHCu32N3prgL4hm0uF1RyxDcFKXj0VzWY8bIk8C1HNYUlrcDDCcJZSstFm6hsFbhCUm_7N4C0NKWLsJbvzFoz2Wz5gDiwvcoyl0/s320/wondrich_berry.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 0 }, { "title": "melancholy moment", "url": "https://cocktailvirgin.blogspot.com/2016/07/melancholy-moment.html", "published": "2016-07-29T10:00:00.000-04:00", "updated": "2017-07-03T10:41:45.558-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola" ], "serving_style": null, "glassware": "collins glass", "technique": null, "attribution": { "creator": "Alexandra Anderson", "source": null, "year": null }, "categories": [ "#cure-nola", "gin", "grapefruit juice", "punt e mes", "soda" ], "ingredients": [ "3/4 oz City of London Gin", "3/4 oz Punt e Mes", "1/2 oz St. George Raspberry Liqueur", "1/2 oz Grapefruit Juice" ], "instructions": "Add 5 mint leaves to the bottom of a Collins glass, add rest of ingredients, fill with crushed ice, and swizzle to mix and chill. Float 1 1/2 oz Fever Tree tonic water, top with crushed ice, and garnish with a mint sprig.", "body_text": "3/4 oz City of London Gin\n3/4 oz Punt e Mes\n1/2 oz St. George Raspberry Liqueur\n1/2 oz Grapefruit Juice\nAdd 5 mint leaves to the bottom of a Collins glass, add rest of ingredients, fill with crushed ice, and swizzle to mix and chill. Float 1 1/2 oz Fever Tree tonic water, top with crushed ice, and garnish with a mint sprig.\nEach year, I have began my Tuesday night before Tales of the Cocktail starts by visiting the Cure. Luckily, this coincided with bartender Ryan Gagnon's schedule for we had been on the same USBG-sponsored trip to Mexico to visit the Patron distillery. As a first drink, I asked Ryan for the Melancholy Moment, a \"low proof botanical Swizzle\" created by Alexandra Anderson.\nThe Melancholy Moment gave forth a mint aroma that preceded a grape note leading into grapefruit on the sip. The swallow was a combination of raspberry and the Punt e Mes' bitterness with a mint finish, and as the tonic top entered the equation, the balance became cleaner with a quinine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAf-DUJtaXuuiUzTojijMjCLzVgqva3y543yK8WDUVcSoCGegVO6jPT3K_sYBFa4AfR2d4HvYtgQpM146kVVFPrbe07lp9XDh5Gh7Pb024J_nj-KL8nBKuNOLWN45JKsiEgY5FIGIsOV41/s320/melancholy1918.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAf-DUJtaXuuiUzTojijMjCLzVgqva3y543yK8WDUVcSoCGegVO6jPT3K_sYBFa4AfR2d4HvYtgQpM146kVVFPrbe07lp9XDh5Gh7Pb024J_nj-KL8nBKuNOLWN45JKsiEgY5FIGIsOV41/s800/melancholy1918.jpg", "comment_count": 0 }, { "title": "summer in st. tropez", "url": "https://cocktailvirgin.blogspot.com/2016/07/summer-in-st-tropez.html", "published": "2016-07-30T08:00:00.000-04:00", "updated": "2017-07-03T10:41:13.390-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Ryan Gagnon", "source": null, "year": null }, "categories": [ "#cure-nola", "bitters (aromatic)", "chartreuse (yellow)", "cynar", "lime juice", "simple syrup", "tequila" ], "ingredients": [ "1 oz El Tesoro Platinum Tequila", "1 oz Cynar", "3/4 oz Lime Juice", "1/2 oz Yellow Chartreuse", "1/4 oz 2:1 Demerara Syrup", "4 drop Fee's Old Fashioned Aromatic Bitters" ], "instructions": "Shake with ice, strain into a Double Old Fashioned glass, fill with cubed ice, and garnish with a grapefruit twist.", "body_text": "1 oz El Tesoro Platinum Tequila\n1 oz Cynar\n3/4 oz Lime Juice\n1/2 oz Yellow Chartreuse\n1/4 oz 2:1 Demerara Syrup\n4 drop Fee's Old Fashioned Aromatic Bitters\nShake with ice, strain into a Double Old Fashioned glass, fill with cubed ice, and garnish with a grapefruit twist.\nFor a second drink, I asked bartender Ryan Gagnon for the Summer in St. Tropez. The ingredients list on the menu made me think of\nUnder the Volcano\n, but the actual recipe was much more Cynar forward here. Ryan also declared that the 4 drops of aromatic bitters did indeed matter.\nThe Summer in St Tropez presented a grapefruit oil aroma over that of the agave notes. Next, the Cynar's caramel mingled with the lime on the sip, and the swallow shared tequila paired with funky bitter and herbal flavors. Overall, the drink was in the same ballpark as Under the Volcano but the flavor balance was much more funky and herbal and less tequila-driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7cmPfWUXj2vNo2PMMcCzAKrVwlWXGtlITXFffwWaXeQzaBrODRwWqXjf6erxBPsg2HRUMbxgg3yf-k_xp5fcu5HuAaBI2boN2zdTj9jHFPwVoWJeE6TYYU0gzHv0IONyrgmIe13sf0sj/s320/sttopez1920.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7cmPfWUXj2vNo2PMMcCzAKrVwlWXGtlITXFffwWaXeQzaBrODRwWqXjf6erxBPsg2HRUMbxgg3yf-k_xp5fcu5HuAaBI2boN2zdTj9jHFPwVoWJeE6TYYU0gzHv0IONyrgmIe13sf0sj/s800/sttopez1920.jpg", "comment_count": 0 }, { "title": ":: pumping out paradise - the secrets of a high volume tiki bar ::", "url": "https://cocktailvirgin.blogspot.com/2016/07/pumping-out-paradise-secrets-of-high.html", "published": "2016-07-30T10:00:00.000-04:00", "updated": "2019-07-14T12:57:30.928-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The first talk I attended at Tales of the Cocktail was about how to gear up a Tiki bar for volume. The speakers were Paul McGee, Shelby Allison, and Erin Hayes of Chicago's Lost Lake, Mindy Kucan of Portland's Hale Pele, and Scotty Schuder of Paris' Dirty Dick, and each gave their own methods and secrets. Historically, Tiki has been high volume with Steve Crane's Kon Tiki Port in Chicago doing $2.2 million in sales in 1966 (equivalent of $17.1 million today).\nSo what is high volume? At Dirty Dick, the three bartenders on an average Saturday night make around 500 drinks for the room that holds 95 (including standing). At Hale Pele, the two bartenders churn out an average 337 drinks on a Saturday for the 54 seats (included patio seating outside). And Lost Lake will do 607 drinks on an average Saturday night for the 80-85 capacity room (including standing) using 3 bartenders with one of them being a dedicated service bartender.\nThe next topic was on bar design. Bar stations should be thought of as\ncockpits\nwith much consideration going into tools, ingredient, and equipment placement. For efficiency's sake, everything should be in arm's reach plus or minus a pivot. Cheater bottles can help as can bartenders learning to be ambi-dexterous so that no time is wasted reaching across your body. Paul McGee added to the cockpit concept by suggesting to \"treat your well like it's a\ndesert island\nand make sure it is stocked for the entire night.\"\nAt Hale Pele, the two bartenders share service tickets. Most drinks utilize crushed ice for which they dole out accurately with a measuring cup. A split well that also has cubed ice makes the most of the resources. Mindy mentioned that at Hale Pele, the vodka soda is the hardest drink to make since it takes you out of your element to assemble it.\nAt Dirty Dick, the bar was set up by high volume bar consultants. They never thought it would be that busy, but they were lucky to have set up such great stations that require\nlittle movement\n. Lost Lake has three stations that service about 30 guests each. The wells are split with Hoshizaki cubes and cubelets (crushed), and 90% of the drinks are made on a Hamilton Beach spindle blender via a 3 second buzz. Also, to save time, the base spirits are batched.\nBar prep is a considerable issue given all of the juices, syrups, batches,and garnishes utilized. For example, Lost Lake will need 85-100 banana dolphins for an average Saturday night not to mention the other needs like 21 liters of lime juice or 8 liters of passion fruit syrup for that night. To accomplish that, they hire one full time and one part time\nprep staff\n. Dirty Dick similarly has a full time prep worker who puts in 10 hours per day, 5 days per week. There, that person is paid the same as the bartenders especially since tipping is less of an issue in France. Hale Pele though relies on the bartenders to show 90 minutes before open to juice pineapple and prep garnishes. The citrus juices are prepared by a local commissary kitchen, and the syrups are BG Reynolds brand (although they are beginning to make more in house). The\ncommissary kitchen\nsaves storage space since materials do not need to be kept on the premises. High volume allows for more buying power, the ability to employ a prep person, and allow for higher quality overall.\nSome tips for efficiency were that bottles can be lined up underneath or near the equipment to make the drink, and if you move from right to left with the bottles to make the drinks, it is unlikely that you will leave anything out. In terms of\nbatching\n, Dirty Dick batches everything but the citrus, Lost Lake batches base spirits only, and Hale Pele skips batching entirely. Efficiency can be furthered by zoning glassware, bar cooler arrangement, and back bar layout.\nClutter-free\nTiki is not a myth especially if you utilize a P-Touch for labels to dictate where things live. Such labels reinforce\nmuscle memory\n.\nMenu design\nis also another way to increase efficiency by getting people to order quicker. At Hale Pele, they rely on visuals via watercolors of the drinks to get drinks to sell. Breaking down the drinks into sections like tart & tangy, coconut, cinnamon & spice, and for the adventurous can guide people; moreover labeling everything with 1-4 volcanoes to indicate strength helps. Dirty Dick likewise uses the 1-4 skulls for strengths. The menu has\nsharing bowls\non the right with the indication that the table will get their drink quicker. Similarly, Lost Lake increases speed by pushing sharing bowls. As for menu design, they depict the mug with an image as it starts a conversation; also many people are ordering by cuteness of the mug or the presence of fire.\nA variety of methods can be brought in for speed. The fastest is the spindle mixer with a 3 second buzz where the result is dirty dumped into the mug with the blender not too far behind in time cost. Shake and stirred drinks are a bit longer, but the most time consuming is the Swizzle so fewer ingredients are uses and the drinks get less garnish time to make up for things.\nFrozen drinks\nare a great asset since the dispense is immediate from the machine due to all of the work being done in advance. It can also appease people with a small pour to buy time before their drinks can be made.\nAs for\ngarnish\n, drinks do not have to be rushed an made less cute just because you're busy. Set yourself up for easy garnishing with a formula and good bar design. That formula can include one of each type plus a budget or perhaps correlating ingredients in a drink with what garnish would be used. Social media is the best way to check up on garnishes, and a good bar manager can actually tell which bartender garnished the drink due to style. Mindy also recommended putting the straw in first so it will not push the garnish down, and prefers to think \"garnishes are like lovers in a hot tub -- all pushed together and tight.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KzEhLNzVwhQS06sj1aLP5ZuSBlYXLN8hVvd5bONowB9Suwi4CVFWxcAkZOX1deE4R8ZOZZevjUxfIMLiLt9IR_ZZLVEIkzpBB-M5135pxpwceaSp2zmJe2ieldHgZ2_TsKrda47qXJic/s320/halepele7183.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMm374O6Pj5IBRUJ5bti_tjn1wECUMrAMk_ZetAfAUWFZVtkeBqXoqvX4k1Pdaat99Z-Gaii-K8-PjJzB6Ht7m2RTxuwCtk03ZogQjbqdTOacBbH1268fswg4G5W-7wxxAL741c9gKEfIi/s320/lostlake8726.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 0 }, { "title": "goodbye horses", "url": "https://cocktailvirgin.blogspot.com/2016/07/goodbye-horses.html", "published": "2016-07-31T08:00:00.000-04:00", "updated": "2017-07-03T10:39:16.902-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jonathan Shock", "source": "Catahoula Hotel", "year": null }, "categories": [ "#neworleans", "campari", "honey", "lemon juice", "pisco", "sherry", "suze" ], "ingredients": [ "1 1/2 oz Quebranta Pisco", "3/4 oz Manzanilla Sherry", "1/2 oz Honey Syrup", "1/4 oz Gran Classico", "1/4 oz Lemon Juice", "2 dash Suze Bitters (*)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Quebranta Pisco\n3/4 oz Manzanilla Sherry\n1/2 oz Honey Syrup\n1/4 oz Gran Classico\n1/4 oz Lemon Juice\n2 dash Suze Bitters (*)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\n(*) Perhaps substitute 1/4 oz of Suze or other gentian liqueur\nWhile exiting the Cure, I bumped into Simon Difford who was waiting for his Uber to show up, and he invited me to go back to the Quarter to visit the new pisco-themed bar at the Catahoula Hotel. I had heard of that bar as it was being developed when I met Bazil Zerinsky who was on my trip to Mexico in February. And that night, both she and bartender Jonathan Shock were at the stick. For a drink, I asked Bazil for the Goodbye Horses which turned out to be Jonathan's creation.\nThe Goodbye Horses shared an orange and gentian aroma that led into a honey, orange, and white grape sip. Next, the swallow presented pisco flavors along with herbal notes mostly from the Gran Classico including its bubble gum aspect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGLnwl1A0OrvfOE4PBP0sqrnNDyl1twqru43Bb6qHVD1ZYeHYng6Jd1hczxICTM6rvoEzXlLat-84kIkwfKobfjVrfKrjK4gl7uDcybOGFwwXdouH7nqeV6Eo3VcIw7xkRQTfG4vVG6ND/s320/goodbyehorses1922.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGLnwl1A0OrvfOE4PBP0sqrnNDyl1twqru43Bb6qHVD1ZYeHYng6Jd1hczxICTM6rvoEzXlLat-84kIkwfKobfjVrfKrjK4gl7uDcybOGFwwXdouH7nqeV6Eo3VcIw7xkRQTfG4vVG6ND/s800/goodbyehorses1922.jpg", "comment_count": 0 }, { "title": ":: nutmeg - the seed that spiced 1000 sips ::", "url": "https://cocktailvirgin.blogspot.com/2016/07/nutmeg-seed-that-spiced-1000-sips.html", "published": "2016-07-31T10:00:00.000-04:00", "updated": "2019-07-14T12:57:20.114-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The second talk I attended at Tales of the Cocktail this year was about nutmeg of all things. A talk on a garnish? Well, I was convinced that it was more than just a garnish considering how essential it is to me on topping Cobblers, Tiki, and Flips. And as the speakers described, this valuable spice led to wars and found its way into lots of essential liqueurs and vermouths. Indeed, the presenters here were Jack McGarry of Dead Rabbits in NYC, Peter Vestinos of The Betty in Chicago, and Charlotte Voisey of Hendricks Gin.\nThe nutmeg comes from an evergreen tree\nMyristica fragrans\nthat produces fruits that look like a pale yellow peach. The flesh itself is rather bland and uninteresting, but the kernel inside is where all of the value lies including the flavor and aroma; overall, it is the exact opposite of a peach where you eat the flesh and discard the stone. The two interesting parts are covering or aryl over the seed called mace and the seed itself. Mace has a similar flavor and aroma as nutmeg but is red or dark brown in color. The tree takes 4-7 years to come to fruiting maturity; after that, the fruit falls naturally from the tree.\nThe panelists bandied about possible roots of the word. Nutmeg is the act of shooting a soccer ball through the legs. Since nutmeg had such great value, there was a lot of trickery in the trade including selling a bag of nutmeg that was something other of similar weight below the top layers. However, they did not cover how Connecticut was the \"Nutmeg State\" for selling fake nutmeg that was actually just carved wood; that seemed like a significant oversight considering I was born in Milford, CT, and was introduced to that famous concept of spice trickery from an early age.\nNutmeg was originally from the Banda Islands in Indonesia, but through trade and smuggling, the tree began to grow in other areas with similar climate. Trade routes from Europe to the Banda Islands took 3-6 months around the horn of Africa, but the trip was well worth it due to the 60,000% markup at port. It was literally worth more than its weight in gold then. The islands were contested throughout history with Portugal establishing preferred trade instead of occupation in 1577. In 1591, the English form the East India Trading Company, and for 20 years after that, the Dutch and English fight for control of the spice trade. Later, England traded the islands for the Dutch's New Amsterdam (New York). The Bandas began to decline when the English began to replant nutmeg around the Indian Ocean, and the finishing move was the series of late 18th century volcanoes, earthquakes, and tidal waves that destroy the islands. And in the 1790s, the Dutch Trading Company folded as it was too costly to continue the effort. Currently, the leading region for nutmeg is Grenada in the Caribbean which became known as the \"Spice Island\" and it even has the nutmeg its flag. There are terroir differences between Indonesian and Caribbean nutmegs though.\nThe culinary uses of nutmeg are well known although different cultures use the spice in different pairings like green vegetables, potatoes, and cheese sauces with more seasonal links to \"holiday spices.\" Health links include aiding stomach ailments, sweating sickness, brain health, oral health, and sleep. Two great stories were shared in this section. First, William Salmon in 1683 explored the warming spice aspect and described a self experiment in which nutmeg oil rubbed on the genitals produced sexual excitation. The second was a German folk tradition where a lady would eat a nutmeg whole, pass it, and grate it over her lover's food. Talk about next level garnish! They also mentioned that nutmeg can be hallucinogenic and described the long lasting euphoria as being between alcohol and marijuana. The dosage for this effect is 3-4 mg per pound of body weight (a low of 1 tsp to a high of 2 Tbsp before going toxic). Wayne Curtis did a great job in describing the experience in detail when he took it himself in an article called\nMy Nutmeg Bender\n.\nNutmeg graters were gentleman's accessories in the late 18th centuries such as in a necklace or a silver pocket object. If a dandy wanted nutmeg in their punch, they would bring their own and grate it. As nutmeg became cheaper and more common, so were the graters. In the bar, the microplane is key as pepper mills are not coarse enough. Always use fresh nutmeg for certain aspects are lost in the pre-ground spice.\nFor bartending, nutmeg can hide off aromas such as egg white's wet dog smell and the rare but present use of soft cheese in drinks. Nutmeg occurs in a lot of bar reagents such as Benedictine, Noilly Prat Ambre Vermouth, St. Maria al Monte Amaro, Fernet, Amaro di Angostura, and Root Liqueur. Moreover, nutmeg can be mixed in to make flavored sugars or salts for rims, and since the spice is both water and alcohol soluble, it was recommended to use the nubs left over from scrapings to make bar syrups.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 0 }, { "title": "banda island swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/07/banda-island-swizzle.html", "published": "2016-07-31T12:00:00.000-04:00", "updated": "2017-07-03T10:34:35.278-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": null, "source": "Tales of the Cocktail", "year": null }, "categories": [ "*talesofthecocktail", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Sailor Jerry Spiced Rum", "1 oz Flor de Caña Rum", "3/4 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Nutmeg Syrup (*)" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with freshly grated nutmeg, a lime wheel, and a paper parasol.", "body_text": "1 oz Sailor Jerry Spiced Rum\n1 oz Flor de Caña Rum\n3/4 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Nutmeg Syrup (*)\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with freshly grated nutmeg, a lime wheel, and a paper parasol.\n(*) The presenters used a syrup available in Grenada; however, DIY syrups can easily be made (especially from the nubs that are too small to grate from). Perhaps a long steep of 1 tsp freshly grated nutmeg to 1/2 cup sugar and a 1/2 cup of boiling water.\nAt the Tales of the Cocktail talk on nutmeg, the presenters came up with a Swizzle to represent the history of nutmeg by naming it after the source island and utilizing a Caribbean drink style, the Swizzle, and a Grenadian nutmeg syrup after where much of the present day nutmeg is harvested. Once prepared, the Swizzle offered a pineapple and spice aroma that would transition well into the flavor profiles of both the sip and the swallow. Indeed, the sip added lime notes to the hints of pineapple and woody spice, and the swallow tacked on rum notes to the spice and pineapple elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47YJYBm9R52UvZg-wIX6zZEpje3WjyrvTCR5CEF-ZCf860GohvGvZXmgr-_gc64Ph4m94C9Ll54kOJfslYp-Y84ugNgpbZcVsmF8b8SScql9f30z0VyD3EC9qJDUyIWpGIl6i-7yUn4PD/s320/bandaswizzle8269.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47YJYBm9R52UvZg-wIX6zZEpje3WjyrvTCR5CEF-ZCf860GohvGvZXmgr-_gc64Ph4m94C9Ll54kOJfslYp-Y84ugNgpbZcVsmF8b8SScql9f30z0VyD3EC9qJDUyIWpGIl6i-7yUn4PD/s800/bandaswizzle8269.jpg", "comment_count": 0 }, { "title": "paul of the jungle", "url": "https://cocktailvirgin.blogspot.com/2016/08/paul-of-jungle.html", "published": "2016-08-01T08:00:00.000-04:00", "updated": "2017-07-03T10:33:26.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "latitude29" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Paul Gustings", "source": "Beachbum Berry's Latitude 29", "year": null }, "categories": [ "#latitude29", "averna", "campari", "lime juice", "pineapple juice", "rum", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "A trip to New Orleans these days would not be complete with a visit or three to Beachbum Berry's Latitude 29. However, as a drink recipe historian, the secrecy behind Tiki drinks can be a nightmare. While I was able last year to weasel out the recipe for their take on the classic\nMissionary's Downfall\n, I was only able to get hints about their\nPontchartrain Pearl Diver\n. With help of Joey from\nRated R Cocktails\n, I was able to get an approximation using Tiki balance principals, ingredients that the bar commonly stocks, and similar logical guesses. Without Joey sitting next to me this year, I was able to do my best with their\nJungle Bird\nriff, Paul of the Jungle, that the menu described as \"Our version of the Malaysian Jungle Bird. A trio of Italian apertivi embitter this mix.\" I later learned that this was their tribute to New Orleans' legendary bartender Paul Gustings.\nI was able to tease out of Jeff Berry that the base spirit was an equal split of Bourbon and Cruzan Black Strap Rum. Moreover, in addition to Campari, there were Averna and sweet vermouth to round out the trio of Italian apertivi. There was a chance that the sweet vermouth was the regular stuff as in the\nTortuga\nand other drinks, but perhaps it was the more bitter Punt e Mes? I utilized my taste buds to determine an approximate balance and thus recipe given the skeleton of the classic Jungle Bird provided in\nRemixed\n. It was obviously not as Campari driven as the Jungle Bird with a more herbal base that suggested an Averna-driven drink. It certainly was not as pineapple driven as the classic Jungle Bird with 4 ounces, but probably closer to what most people use which is 1-3 ounces. I selected 2 ounces as a safe bet. I have not had time to test my approximation, but I have tinkered with Averna-Campari blends a bit in recipes to have a handle on the guesswork. Without further ado:\nPaul of the Jungle\n(Fred's approximation)\n• 3/4 oz Cruzan Black Strap Rum\n• 3/4 oz Bourbon\n• 1/2 oz Lime Juice\n• 2 oz Pineapple Juice\n• 1/2 oz Averna\n• 1/2 oz Sweet Vermouth (or 1/4 oz Punt e Mes?)\n• 1/8 oz Campari\nShake with ice and strain into a rocks glass. Fill with ice and garnish with a pineapple wedge with clove eyes, a lime wheel, a trio of pineapple leaves, and an orchid all on a pick. Other drinks I saw looked more bird-like than the one in my photo perhaps by mounting the garnish in the opposite direction using the slit in the pineapple wedge.\nRegardless of whether my guesswork is correct, the Paul of the Jungle greeted the senses with a lime and floral aroma besides a bounty of beautiful garnish for the eyes. Next, the lime on the sip countered the rum's molasses and the Averna's caramel, and the swallow presented pineapple and a bitter combination of molasses and herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTbcornmSDJEp2Y6HULiUdZDbpBkYIlncB5fMQpuZnUXFIMWyodgwjNjYQhhklxkK008QExC0_8ORT6YpM6PzeDrZw71U8LqVUrylh_Za462gtlJv7_-ckt5bGhwGeq0S0KKNFrrKMUDx/s320/petejungle1924.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTbcornmSDJEp2Y6HULiUdZDbpBkYIlncB5fMQpuZnUXFIMWyodgwjNjYQhhklxkK008QExC0_8ORT6YpM6PzeDrZw71U8LqVUrylh_Za462gtlJv7_-ckt5bGhwGeq0S0KKNFrrKMUDx/s800/petejungle1924.jpg", "comment_count": 0 }, { "title": ":: 10 questions to ask every craft distiller ::", "url": "https://cocktailvirgin.blogspot.com/2016/08/10-questions-to-ask-every-craft.html", "published": "2016-08-01T10:00:00.000-04:00", "updated": "2019-07-14T12:57:06.999-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [ "1. How many bottles do you produce each year?" ], "instructions": null, "body_text": "The first talk that I attended on Thursday was 10 Questions to Ask Every Craft Distiller as an attempt to help clarify what the term \"craft\" really means. Who is doing the defining? Is it the pot still? What about those blending purchased spirits? Overall it is a term of marketing, but it is important for consumers. To get to the bottom of it, moderator Wayne Curtis led a panel of Scott Blackwell (High Wire Distilling), Maggie Campbell (Privateer Rum), Christian Krogstad (House Spirits), and Brian Prewitt (A. Smith Bowman Distillers).\nWayne commented that, \"Craft distilling is a remarkable art --- still pretty much alchemy. Not straw into gold, but straw in Bourbon... and that's pretty darn close.\" For a craft distiller to succeed, they need biology, chemistry, and legal matters on their side but also good story telling; accuracy in that story telling is becoming more and more important these days. The product does not have to be as good as the big distillers, but it has to be different since they cannot compete price-wise. Moreover, there is the problem of brands drafting behind the trend and selling expensive vodka that they merely re-bottled. Is craft meaningless without both quality and honesty?\nHere are the 10 questions to ask distillers with some commentary from the panel after each:\n1. How many bottles do you produce each year?\nCraft brewing has capped the barrel number but they keep upping that number. Does that number include contract distillation that they do for other firms? It was also countered that Buffalo Trace could be considered a craft distiller because they do small batch products.\n2. Do you make some or all of your own alcohol through fermentation?\nThings started off with Krogstad commenting \"I don't make alcohol, the yeast does,\" before the answers got serious. On one hand, the panel had pride in creating every drop of their products, or at least some of them. For gin, sourcing grain neutral spirits is rather common since making good neutral spirits is a tall order. Prewitt's company besides producing its own product will import things like Caribbean rum and blend it, but they are upfront about it especially on the labeling. Others like Campbell were proud to distill every drop.\n3. How many stills do you operate and what size are they? (and what type?)\nWhile small stills are the mark of many craft distillers, Krogstad commented that size can matter since it is harder to get accurate production cuts on small stills. The panel had 2-4 stills each with size ranging from 400-3000 gallons for all of the stills.\n4. Do you buy any neutral grain spirits, and if so, what do you use them for?\nCurtis commented that for gin, it makes sense, and as Krogstad explained that dry gin is about the botanicals and not the spirit. Since neutral spirits are by definition neutral, it is more in the realm of chemical engineering than craft. Here, the goal is to make ethanol -- a great blank canvas for making gin. However, the botanicals-first idea is absent in the craft vodka realm.\n5. Do you buy and rebottle bulk spirits, and if so, do you have any say in the recipe or other product specification?\nCampbell does not buy anything and is afraid that buying and re-bottling will get people burned out on craft spirits. Others on the panel supported the idea that just because you do not have a distillery does not mean you are not a great craftsman. Space can be rented which is different than buying product off of a shelf. Moreover, if there is honesty, there is no harm; perhaps there should be a differentiation between craft distillers and craft blenders on the label.\n6. Do you have any products in limited release that use experimental ingredients or techniques?\nCurtis wondered if distillers are playing around and are they curious and obsessive, or are they just cranking out cases of vodka. Craft distillers can differentiate themselves from the big guys who will not make a new product unless it is guaranteed to sell a decent amount. Prewitt added that is a great opportunity to work with local growers to plant a few acres of crops to try a new concept.\n7. If you do your aging, what size barrels do you use, are they new or used, and how often do you sample from them?\nThe panel seemed to suggest that smaller barrels do not produce as good of a product as larger ones. Campbell added that barrel aging is the longest skill to learn along with barrel selection.\n8. Do you use any additives or sweeteners in your finished products?\nCurtis began by stating that the TTB allows for some classes of spirits to contain as much as 2.5%. The panel supported the concept of spirits, water, oak, and time, and let the bartender modify the spirit for sweetness. This also included not using essence, flavor,and artificial mouthfeel agents.\n9. Who are the owners, and do they work at the distillery?\nPrewitt works for a boss who owns a larger company, but the owner entrusts him to look out for their best interest. Being there to flip the light switch off at the end of the day is not always important.\n10. Why should I buy your spirit instead of one made by a larger, more familiar brand?\nBlackwell suggested curiosity and relationship building with the distiller.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 0 }, { "title": "dead bastard", "url": "https://cocktailvirgin.blogspot.com/2016/08/dead-bastard.html", "published": "2016-08-02T08:00:00.000-04:00", "updated": "2017-07-03T10:37:34.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Joe Scialom", "source": "Marco Polo Club", "year": 1959 }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "cognac", "gin", "ginger beer", "rum (white)", "whiskey (Bourbon)" ], "ingredients": [ "1/2 oz Citadelle Gin", "1/2 oz Pierre Ferrand 1840 Cognac", "1/2 oz Plantation 3 Star Rum", "1/2 oz Bourbon Whiskey", "1/2 oz Lime Cordial", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, stir in 4 oz ginger beer, and pour unstrained into a Double Old Fashioned glass. Garnish with an orange slice and a mint sprig.", "body_text": "1/2 oz Citadelle Gin\n1/2 oz Pierre Ferrand 1840 Cognac\n1/2 oz Plantation 3 Star Rum\n1/2 oz Bourbon Whiskey\n1/2 oz Lime Cordial\n2 dash Angostura Bitters\nShake with ice, stir in 4 oz ginger beer, and pour unstrained into a Double Old Fashioned glass. Garnish with an orange slice and a mint sprig.\nThe second talk I attended on Thursday was\nMembers Only: Club Cocktails in History\npresented by David Wondrich and Jeff \"Beachbum\" Berry. While the talk was rather entertaining and informative, I do not believe that I could do it justice here. To capture one of the most interesting and salacious sections, just go buy Mannix's\nThe Hell Fire Club\n; after that \"the club as playpen\" section, the clubs got much less depraved. One of the better drinks presented came during \"the club as executive suite\" part with the 1960 Dead Bastard. The progenitor drink was Joe Scialom's\nSuffering Bastard\nthat he created at the Shepheard's in Cairo circa 1942 as a hangover cure. Joe's later travels found him at Marco Polo Club in Manhattan around 1959. The crew there did not find the Suffering (or the intermediary Dying) Bastard strong enough, so he crafted the the Dead Bastard. The recipe above was part using the ingredients from the talk (sponsored by Pierre Ferrand) and part from Berry's\nRemixed\nbook (particularly the mixing instructions). Wondrich described the drink as \"the plutocrat's Long Island Iced Tea\" given the 4-way split in the base spirits.\nThe Dead Bastard presented a brandy and ginger aroma to the nose. Next, a carbonated lime-flavored sip led into Bourbon, ginger, and spice on the swallow; later, mint began to infuse into the flavor profile. While there are four spirits here instead of the original's two, there is the same amount of alcohol to provide the same amount of hangover curative power. If I were to modify the ingredient choices, perhaps a more flavorful rum like an agricole or funky Jamaican would be better here for it was definitely lost in the mix. Or just leave it out completely to have the intermediary creation, the Dying Bastard.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1ktNRVxM1Z05LbSWLIussE52RyD0PS3pTXhQuRR9ZEIBXo2CdHTG4b-flMwfRqXuKghipHZmpn12spVa5vgLD0-68JoPFJKy_1u8yDyCaYcbe3N4_UzIOaqdrxwCc_Gn1guo-vKPSRQE/s320/deadbastard4300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1ktNRVxM1Z05LbSWLIussE52RyD0PS3pTXhQuRR9ZEIBXo2CdHTG4b-flMwfRqXuKghipHZmpn12spVa5vgLD0-68JoPFJKy_1u8yDyCaYcbe3N4_UzIOaqdrxwCc_Gn1guo-vKPSRQE/s800/deadbastard4300.jpg", "comment_count": 0 }, { "title": "color of doubt", "url": "https://cocktailvirgin.blogspot.com/2016/08/color-of-doubt.html", "published": "2016-08-03T08:00:00.000-04:00", "updated": "2017-07-03T10:37:06.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Samantha Parrie", "source": "Cane & Table", "year": null }, "categories": [ "#neworleans", "cognac", "cynar", "rum", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Gourry de Chadeville Overproof Cognac", "1/2 oz Plantation Overproof Dark Rum", "1 oz Spanish Sweet Vermouth", "1 oz Cynar" ], "instructions": "Build in a Double Old Fashioned glass, add ice, and stir. Garnish with a mint sprig.", "body_text": "1/2 oz Gourry de Chadeville Overproof Cognac\n1/2 oz Plantation Overproof Dark Rum\n1 oz Spanish Sweet Vermouth\n1 oz Cynar\nBuild in a Double Old Fashioned glass, add ice, and stir. Garnish with a mint sprig.\nAfter the talks on Thursday, I ventured across the French Quarter to visit Cane & Table and found a seat in front of Samantha Parrie who made me the\nModern Lover\nlast year. For a first drink this year, I asked Sam for the Color of Doubt which was \"inspired by the Negroni, this dark and brooding cocktail uses two overproof spirits with Spanish vermouth and Cynar and elevated by incorporating fresh mint.\"\nThe Color of Doubt presented mint, grape, and dark notes from the Cynar and rum to the nose. The bouquet transitioned well into the grape and caramel sip, and the swallow shared rum, brandy, and funky herbal and almost minty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeL3ImgUuP4CDjXdCiyrH2tLDJbyIhc0lHVtp0KhrFV_XYSmjziAcRGCvzYx4OjJwR9v4WHZEh3NVB1FxMPgiF8MIuKCTbFQmhPdNFEnXJHUgzcRSainlwxWkk0Q6BN1U2-XiLCeu3F9T/s320/colordoubt1925.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeL3ImgUuP4CDjXdCiyrH2tLDJbyIhc0lHVtp0KhrFV_XYSmjziAcRGCvzYx4OjJwR9v4WHZEh3NVB1FxMPgiF8MIuKCTbFQmhPdNFEnXJHUgzcRSainlwxWkk0Q6BN1U2-XiLCeu3F9T/s800/colordoubt1925.jpg", "comment_count": 2 }, { "title": "death & sundries", "url": "https://cocktailvirgin.blogspot.com/2016/08/death-sundries.html", "published": "2016-08-03T10:00:00.000-04:00", "updated": "2017-07-03T10:36:37.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Sam Parrie", "source": "Cane & Table", "year": null }, "categories": [ "#neworleans", "bitters (other)", "creme de cacao", "lime juice", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz Fino Sherry", "3/4 oz Smith & Cross Rum", "1/2 oz Lime Juice", "1/2 oz Demerara Syrup", "1 barspoon Tempus Fugit Crème de Cacao", "10 drop Bittermens Tiki Bitters" ], "instructions": "Shake with ice, strain into a Double Old Fashioned glass, fill with ice cubes, and garnish with mint.", "body_text": "1 1/2 oz Fino Sherry\n3/4 oz Smith & Cross Rum\n1/2 oz Lime Juice\n1/2 oz Demerara Syrup\n1 barspoon Tempus Fugit Crème de Cacao\n10 drop Bittermens Tiki Bitters\nShake with ice, strain into a Double Old Fashioned glass, fill with ice cubes, and garnish with mint.\nFor a second drink at Cane & Table, I selected the Death & Sundries which turned out to be Sam Parrie's drink. It was described on the menu as \"bright and refreshing with a chocolate finish and a touch of funk.\" Sam was unaware of the\nFloridita Daiquiri #3\nwhen she created this, but I was definitely drawn to the similarity and looking forward to the combination with the fino sherry instead of sweet vermouth.\nOnce prepared, the Death & Sundries gave forth mint and Jamaican funk to the nose. Next, lime and sherry's crispness were countered by the rich demerara syrup on the sip, and the swallow was an elegant combination of funky rum, fino sherry, and a hint of chocolate. Overall, the drink was much cleaner in feel than the Floridita Daiquiri #3 given the sherry and more dynamic with the interesting rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIMNwoyzol1NuC8Nyxg3uUsXcsG17eFeu-6jvDG1ZoSg-OxBxUctJn4kcDrGlIBh6j5huXF2mefmwUpTcUqGUfsQzvT8gjvLJeQ5JbeYuUhYtTX_xe4VMkLvymIJt8AQcRSuMriGTQfN1/s320/deathsundries1926.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIMNwoyzol1NuC8Nyxg3uUsXcsG17eFeu-6jvDG1ZoSg-OxBxUctJn4kcDrGlIBh6j5huXF2mefmwUpTcUqGUfsQzvT8gjvLJeQ5JbeYuUhYtTX_xe4VMkLvymIJt8AQcRSuMriGTQfN1/s800/deathsundries1926.jpg", "comment_count": 0 }, { "title": ":: united libations ::", "url": "https://cocktailvirgin.blogspot.com/2016/08/united-libations.html", "published": "2016-08-03T13:00:00.000-04:00", "updated": "2019-07-14T12:55:45.605-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The final talk I attended on Thursday at Tales of the Cocktail was entitled United Libations that explored cross-cultural differences and similarities between three bartending worlds: United States, Latin America (Cuban), and Japan. Representing the three were Charles Joley, Julio Cabrera, and Shuichi Nagatono, respectively; I also had the honor of sitting at moderator Mark Schettler's bar a few nights later at Bar Tonique to see how bartending on a street level craft cocktail dive bar in New Orleans works.\nThe American school of bartending began with Jerry Thomas and Harry Johnson in terms of style. Even early on, there were differences between corner taverns and craft bartenders. Unlike the Latin American and Japanese styles, the American system was interrupted during Prohibition. Later after the dark years, the American bartenders were the ones that led the cocktail renaissance over the last 15 years originating in the speakeasy culture in New York City. The American school is full of different styles all making great drinks, but it is a profession that does not require any apprenticeship. Unlike the other two systems, American bartending is faster to provide the same good drink.\nThe cantinero or Latin American style comes from the word cantina and originates at the end of the 19th century. Aspects of the style came from Spain especially in how they serve people, the pride in the profession, and the life-long commitment to the trade. The cantinero is a professional craft, and the job is linked to culture, music, and precise ways to dress, act, and talk to customers. Although many bartenders in the United States scoff at bartending school, the cantinero in Cuba needs to go to school for one to two years to acquire a diploma. The one year certificate is for basic work and the two year diploma is for working in higher end places. Grooming is essential including shaving before every shift, and that level of pride is taught in school down to spending a month on how to properly carry a tray, classiness in fashion via jackets and bowties, and not touching garnish or straws with the hand. The style overlaps with the IBA system, but it is not the same. The bartenders are the entertainers behind the bar, and often music and bartending are combined including the bartenders singing and playing instruments behind the bar. Where the American bartender wonders how to be faster and more efficient, the cantinero wonders how they can be a better performer.\nNagatono described how he has been bartending for 25 years and still considers himself an apprentice, and this helps to preserve the lineage and style. The Japanese bartender's entire career is training and one never stops learning. \"Whenever we start a student in Japan, [we tell them] when you are working, you are learning.\" Since there are many types of bars in Japan, there are many different sets of rules. Many of the Japanese cocktail bars are small with 7-12 seats; while they might not be financially lucrative, they are run with heart and passion by the owner/bartender and perhaps one other staff member. In Japan, the bartender makes one drink at a time for one guest at a time with great concern for technique and ice choice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw0QA81G5UYqwCmG_mJ1ntzfNHc5lhCcASOzdna4xWwclU1GWd_Tx12ehs2eanIrZIgaJoGlGWkrh6APVwa_L4dXXhu5xbh9lPo5BhhWTLz_h-qvOAGpZ0dB0Z_DMN4R40n1QodRRCAwR/s320/unitedlibation8898.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 0 }, { "title": ":: egg-scellence - the story of eggs in bars and cocktails ::", "url": "https://cocktailvirgin.blogspot.com/2016/08/egg-scellence-story-of-eggs-in-bars-and.html", "published": "2016-08-04T08:00:00.000-04:00", "updated": "2019-07-14T12:55:34.673-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "My Friday morning talk was on eggs in bars and cocktails hosted by Nathan O'Neill of the Nomad Hotel, Nick Wright of Suffolk Arms, and Tim Herlihy of Tullamore Dew. In 2010, I attended a talk on eggs at Tales of the Cocktail called \"\nThe Eggpire Strikes Back\n,\" and I was curious what a new crew of speakers would say this time around. Please read that post as a supplement to this one.\nA lot of insight into egg production came by Tim's family starting an egg farm in 1978 that began with 5,000 hens and is now around 80,000 hens which produce 1.5 million eggs each year. Here are some random egg facts:\n• A hen's earlobes match up to its egg color (save for pink and blue egg layers). There is no nutritional difference in regards to egg shell color.\n• Eggs are great sources of low calorie, high protein nutrition with 6 grams protein, 12 vitamins and minerals, and only 63 calories.\n• Yolk color and egg flavor comes from the feed; welfare conditions do not effect the taste.\n• Double yolks come from young hens, often 16-20 weeks old.\n• Yolkless eggs were considered the tool of the Devil in Medieval times and were feared to hatch a serpent.\n• As hens grow older, they produce larger eggs.\n• An average hen can produce 259 eggs per year.\nIn terms of egg usage in cocktails, the whites are useful for foam and froth to impart a silky mouth texture and can calm down a strong acid or alcohol flavor; they do not impart any flavor. Yolks donate a richness and noggy flavor to drinks, and they help to emulsify ingredients.\nPossets were rather old style of drink that started out as a peasant's drink before becoming more upperclass. The drink was heated and poured into a vessel called a posset akin to a tea pot with two handles. The Red Eye, the beer, tomato juice, and egg concoction that is famous for appearing in the movie\nCocktail\n, can be traced back to this drink. One bar guest of mine described the Red Eye as a way to get around certain states' low ABV beer restrictions on Sundays since it was a mixed drink and not a beer at that point.\nWhile Sours can be made with or without eggs, the original recipes including Jerry Thomas' did not include them. It was not until the early 1900s that egg-containing Sour recipes appeared. Even the Pisco Sour existed without egg white until the 1920s when it gained its now essential component. Fizzes, however, have had eggs in the recipes well before Sours, even though they are Sours with a carbonated component. Fizzes were morning bracers and perhaps eggs and breakfast assisted this connection. The Ramos Gin Fizz, for example, was born in 1888 at the Imperial Cabinet Saloon by Henry C. Ramos well before Sours were reported to include egg whites.\nFlips contain whole eggs and can contain cream, but unlike Nogs, they do not require dairy. The style started in England during the 1600s with beer, rum, sugar, and a hot poker before transitioning to the frothy egg drink in later centuries. Nogs use yolk or whole egg plus dairy (milk and/or cream). The name perhaps stems to 1775 when Grog was served in Noggin glasses. Tom & Jerry dates back to the 1820s and not to Jerry Thomas who was not yet bartending at the time.\nTips for working with eggs:\n• A squeeze bottle of egg white or whiskey egg is safe, but storage is risky for cross contamination is very fast.\n• Do not break your eggs on the exact same spot in the bar every time to avoid contamination.\n• Do not wash your eggs since it removes a protective mineral oil coating.\n• The fresher, the better. Do not store eggs near ingredients giving off odors since eggs will absorb these notes.\n• The wet dog smell in eggs can put people off, but it does not mean the egg is bad. It is the effect of water working its way through the egg. Infusing the egg with aromas (like truffle oil) can fix this. I would add that garnishes like citrus oil or nutmeg can mask this as well.\n• Salmonella exists in 1 in 20,000 to 40,000 eggs. Make sure that the eggs you use have no cracks in the shell and have no odors when cracked open.\nIn terms of shaking with eggs, performing a dry shake without ice will emulsify the egg proteins and add texture and froth. This change to add aeration occurs best at higher temperatures. The dry shake can be performed twice; opening the tins between rounds will get more air in. The next shake, or wet shake, is performed with ice to chill and waterize the drink. The reverse dry shake was also discussed to get a thicker head.\nFinally, the bar egg was discussed as a dying bar tradition. It was born in France as a way to get rid of surplus eggs and often served with salt, pepper, and Tabasco for seasoning. It might have also stemmed from certain legislation that required that food to be served at bars, and this was a great work-around when the bar had no kitchen. Moreover, bars used to serve free lunch towards the end of the first drink to entice the patron to get a second drink, and the bar egg was a cheap way to do this.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 0 }, { "title": ":: the seven pillars of classic cocktails ::", "url": "https://cocktailvirgin.blogspot.com/2016/08/seven-pillars-of-classic-cocktails.html", "published": "2016-08-04T10:00:00.000-04:00", "updated": "2019-07-14T12:59:58.365-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [ "2 oz Spirit", "3/4 oz Citrus", "3/4 oz Syrup" ], "instructions": null, "body_text": "The morning talk I attended on Saturday at Tales of the Cocktail was entitled \"The Seven Pillars of Classic Cocktails\" and was given by the Bitter Cube's Ira Koplowitz, Marco Zappia, and Nicholas Kosevich as well as author Matthew Rowley who was serving as the group's drink historian. The concept was to teach drink rules when they acted as consultants for setting up new bar programs. The rules serve as a foundation to rest cocktails on so remembering recipes and making drinks up on the fly go smoother, and each of the pillars is a different drink class.\nThe Sour:\nThe Sour starts to appear in print in the middle of the 1800s with an early reference being in an 1856 list of drinks at a Toronto bar, Mart Ackerman's Saloon. The concept stemmed from older drinks, and Wondrich referred to them as one of the \"lesser Punches.\" Sours serve as the dealer's choice on the shaken drink with easy swaps and additions of spice while maintaining a flavor balance that is consistent with the program's sweet/tart balance and spirit forwardness. Consistent shaking needs to be taught such that ice needs to hit both sides of the tin followed by the appropriate straining (see the shaking rules below).\n2 oz Spirit\n3/4 oz Citrus\n3/4 oz Syrup\nNote that citrus here is lemon or lime for orange and grapefruit do not have the same amount of acid content. One can add citric and other acids to orange juice, for example, to make it comparable to lemon or lime as well as last longer. pH meters are great tools to test citrus consistency during a shift, between shifts, and over the course of a season. The syrup should be a 50 Brix one (a/k/a 1:1 syrup), and a refractometer (about $60-70) will confirm the amount of sugar in solution. The above recipe will yield a great Daiquiri, Gimlet, and Whiskey Sour using rum/lime, gin/lime, and Bourbon/lemon, respectively. The speakers commented that the Sour should be called the Balance to better describe the effect.\nIn terms of\nshaking\n, a bartender just needs to get the job done. There are four styles:\n1. Short shake - homogenizes and adds a touch of aeration. Use this when adding dilution later with soda or juice.\n2. Standard shake - not just 10-15 seconds but listen to the ice -- a feeling.\n3. Long shake - when you want a lot of dilution. Also when using eggs.\n4. Mime shake - the dry shake without ice when using egg products (also, reverse mime shake)\nThe Daisy:\nThe Daisy is a Sour with a liqueur added and sometimes some soda. Daisies first appeared in Jerry Thomas' 1876 edition and many of the early ones had orange liqueur although Harry Johnson preferred Yellow Chartreuse. Since liqueurs vary in Brix and ABV, some syrup may be needed to balance the drink. And very flavorful liqueurs like violette may need less than the standard amount (with the rest being the syrup). When nudging the sweetness with syrup, a quick stir with a spoon is all that is needed since aeration and dilution have already occurred. The Margarita and Sidecar are two great examples that follow this formula.\n1 1/2 oz Spirit\n3/4 oz Citrus\n1/2 oz Liqueur\n1/4 oz +/- Syrup\nThe Collins:\nA Collins is a Sour lightened with non-alcoholic carbonated beverage. Since soda water has an acidic pH of 3-4 from the CO2 dissolved into carbonic acid, a touch more sweetness needs to be added to balance the effect (neutral water is around 7.0 and lemon/lime are around 2.0-2.2). If a sweetened soda is used, the formula will needed to be adjusted in the opposite direction. Utilize a short shake (as described above) to avoid diluting the drink too much. The Tom Collins and Mojito follow this rule.\n2 oz Spirit\n1 oz Syrup\n3/4 oz Citrus\n2 oz Soda Water\nThe 75:\nNamed after the French 75, this group is a Sour plus sparkling wine that first appears in print in the 1930\nSavoy Cocktail Book\n. Different sparkling wines contain different amounts of sweetness, but much of the nuance is lost when citrus is added. Higher quality sparkling wine does not make better drinks; highly carbonated is optimal, and nearly flavorless is preferable so it will not take over the drink. Like the Collins, utilize a short shake and add the sparkling wine to the tin.\n1 oz Spirit\n1/2 oz Citrus\n1/2 oz Syrup\n3 oz Sparkling Wine\nRules on egg whites:\n1/4 oz more syrup is needed in recipes containing egg white; egg whites dry out the tongue and this needs to be compensated for. The mime shake (dry shake) needs to be used, followed by a long shake with ice. Be confident when using eggs to reassure your guests. Air trapped in egg white drinks does not taste like bubbles but as a creaminess since the bubbles are too small.\n2 oz Spirit\n1 oz Syrup\n3/4 oz Citrus\n1 Egg White\nThe Old Fashioned:\nThe original cocktail as defined in 1806 as spirits, sugar, water, bitters. The Old Fashioned is simple but very easily altered into riffs by changing spirit, sweetener, and bitters.\n2 oz Spirit\n1/4 oz Syrup\n2 dash Bitters\nThe Two-One-Two:\nThe 212 is the area code for Manhattan, and that is the drink it is based on. The Manhattan first appears in print in the 1870s. The same ratio will make a Manhattan or a Martini with London Dry Gin (with more modern gins that are lighter and more floral, increase the gin by a 1/4 oz and drop the vermouth by a 1/4 oz).\n2 oz Spirit\n1 oz Vermouth\n2 dash Bitters\nThe Stepladder:\nBased off the Negroni which was created around 1920. While the classic is equal parts, switching the ratio adapts the balance for the modern palate.\n1 1/2 oz Spirit\n1 oz Vermouth\n1/2 oz Bitter Liqueur", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 1 }, { "title": ":: braintending -- cognition across the bar ::", "url": "https://cocktailvirgin.blogspot.com/2016/08/braintending-cognition-across-bar.html", "published": "2016-08-05T08:00:00.000-04:00", "updated": "2019-07-14T12:55:20.644-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The second to last talk at Tales of the Cocktail 2016 might have been my favorite for it brought together four different voices that all swirled around the topic to complement the others and support the thesis. The panel consisted of Adam Rogers who wrote\nProof: The Science of Booze\nthat I read 2 years ago, Andrew Toplack who is a medical doctor besides running a wine and spirits import company, Gary Regan who has served as a cocktail professor to many of us and runs the Cocktails in the Country retreat, and Nick Kennedy as moderator who left his neuroscientist studies for the bar world where he now owns Toronto's Civil Liberties Bar.\nNick began the talk by discussing how this would be all about science -- not the science about the ingredients but about our brains. The brain is not a static bundle of neurons as once believed, for we are constantly constructing new neurons and connections. In fact, our jobs change our brains as neuroplasticity makes us get better at our tasks. In bartending, this improvement comes in the cerebellum for emotional tracking and in the frontal lobe for smell and taste. In a post-mixology world, bartenders could be replaced drink-wise by robots, but to make a hospitable bar, we must hire hospitable staff. And hospitable staff have the ability to make someone feel welcome.\nAndrew continued on that a robot while capable of making drinks is not a human being. If you can figure out why people really go to a bar, you can try to provide it. In the end, you go to a bar because of how it makes you feel. Knowledge gleaned from a clothing designer's manifesto is that everyone is insecure -- from the shy introvert to the confident businessman. We go to bars because we hope that we might matter to someone. This can include hoping that the bartender can recognize us, is truly happy that we have been there before, and knows what we drink. While the quality of the drink is important, without the warmth and connection of the bartender, they might not be back or back as often. A training section on human emotions should be an essential part of the restaurant industry education.\nPeople go to a psychotherapist as they are a caring person with life experience who will listen to them. The bartender has a similar role as we offer unconditional positive regard, we listen, we witness major events in their lives, and we might be the best part of their week. Andrew continued on my citing Ray Oldenburg's\nThe Great Good Place\nthat I discussed in last year's Tales talk\nThe Anthropology of the Modern Bar\n. The three spaces are first home, second work, and third is a place that people can come together for connection. This third space is a neutral ground with no obligation to be there. There is a leveling such that outside status does not mean as much, and conversation is the main activity here. The regulars set the tone and the mood as well as attract and welcome (or make unwelcome) all new comers. This third space can be a home away from home with a lot of warmth. Social architecture, a conscious design of a social environment to optimize human interactions, also plays a role. There are definitely ways to design the social space to smooth and enhance the flow of human interaction. Statistics say that 80% of all new restaurants in NYC fail, and it is believed that poorly managed social architecture plays a major role for most of the bad reviews of these restaurants are service driven. Finally, Andrew ended his section with a quote from Paul Tuennerman:\nAdam was batting third with the topic of the psychoactivity of a couple of drinks. The study of drinking goes back centuries with a great example being Thomas Nashe's 1592 pamphlet that describes the\nEight Kindes of Drunkennes\n, and not too much has changed behavior-wise. One of the key parts of studying the brain is what happens in the perfect moment between the first and third rounds. Indeed, it is hard to give a placebo without the person knowing; however, a chilled 1:5 vodka tonic makes it rather hard to tell if there is alcohol in there. With that, you can make four groups with the axes being +/- expects booze and +/- gets booze. People who expect alcohol but do not get it still act tipsy, slur their words, and even get red in the face. This led into discussing expectancies: what you expect the night will be like is what you will be; for example, if you think tequila will make you angry and violent, you probably will be. While bartenders can build expectancies at bars, the guests bring in their own. Adam cited MacAndrew & Edgarton's\nDrunken Comportment: A Social Explanation\nwhere the authors declare that alcohol has no intrinsic effects for it is all what the drinker brings with them. When cultures are analyzed, the effects of drinking are different save for one: across all cultures, alcohol will make you violent. In fact, we do not know how alcohol effects the brain because we do not know how the brain works. It is known that alcohol allows for the release of opiods that effect reward processing and control and decision making. Finally, the hangover was analyzed and electrolytes and hydration do not seem to be a major factor, but perhaps inflammation is. Likewise, the flu is similar to the hangover in effects.\nGary was batting clean up at this talk with his views on the mindful bartender. I discussed some of his treatise after attending his\nCocktails in the Country\nspring 2015, and other\naspects\nafter reading his\nAnnual Manual for Bartenders: 2011\n. Gary started with a quote from Maya Angelou that has a lot of applicability to bartending, \"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.\" Mindful in Gary's context is total awareness of all parts of the bar, and this will lead to a busier bar, more tips, happier guests, and a more pleasant work environment. One cannot be mindful all the time, so do not be hard on yourself about it. Also, as Oscar Wilde said, \"Life is too important to be taken seriously,\" so never take anything including yourself too seriously. The best tool as a bartender is your intuition; Albert Einstein once said, \"The intuitive mind is a sacred gift and the rational mind is a faithful servant. We have created a society that honors the servant and has forgotten the gift.\" Intuition will allow you to know when people are staring at you, when there is tension between two people, and when someone should not be served.\nFor mindful communication, make eye contact, ask the guest how they are doing, and then stand there until you get an answer. When the guest realized that you are waiting for their answer and you respond to it, you have created a bond and shown that you are generally interested in their welfare. Gary recommended that the one be mindful of their phrasing and the tyranny of \"should.\" Once that word is used, a barrier can go up. Instead, opt for \"you might want to think about...\" which offers a choice to follow the advice or not. \"I need your help\" can also get a person to turn over their car keys or perhaps be used on a ring leader once pulled aside to get their rowdy group to tone it down or move it along to the next bar.\nGary declared that fear and love are key, and every other emotion is based on these two. Anger is based on being afraid; if you take away fear, you can take away the anger in a situation. One can count to ten and in that time figure out what you are afraid of, and when you get angry, it is really only effecting one person -- you. Finally, mindfulness can change your reality. For example, if you pretend to like the people you really do not, those people will change.\nAt the end of the talk, I went to shake hands with Gary and instead was greeted with a warm hug. I said that it was great to hear four voices all saying different but supportive things, and it was good to have a refresher on his material. He replied that he used to ask his brother who always carried around a Bible if he was done reading that thing already; similarly, rethinking our behaviors is not a one time cure-all.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixle2JTOrvKu7DBK9Y_RN-ycHFHflL1RWoocuVj79igH8qdu3iysTARdsRiCDKc8iu2ugkbvWuoDx6Kriw5ermMVsx3ZGdRsZgY6v5hOgz51raQhAm70BIJatLKw7rwA0YBPl47I-bMAOp/s320/braintending1729.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 0 }, { "title": ":: all americano - italy and the cocktail ::", "url": "https://cocktailvirgin.blogspot.com/2016/08/all-americano-italy-and-cocktail.html", "published": "2016-08-05T10:00:00.000-04:00", "updated": "2019-07-14T12:55:05.449-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "The final talk I attended at Tales of the Cocktail 2016 was given by\nDavid Wondrich\n(author) and\nEric Seed\n(Haus Alpenz importer) on the Americano. I was surprised to learn that the drink was not specifically a Campari drink, but the company's perserverance paid off to make it the dominant recipe. Americanos were simply vermouth and herbal liqueur lightened by soda water with a lot of variety in the digestif identity. Moreover, I was glad to see aperitifs being spoken of, as well as there being a celebration of low ABV drinks in general. It was explained that Italians love to drink before dinner, but they like to keep the proof rather low at that point of the evening.\nAmerican mixed drinks all filtered down from Punch with many of the drinks being English derived with some French influence before the American Civil War. The German style of drinking such as Cups also played a role around this time, and there was certainly a Dutch influence with gin. However, before the 1860s, there was little Italian influence for two reasons: one, there was not a lot of industry and exports from the region, and two, Italy was not even unified into a country back then. However, Italian drinking culture goes back 2500 years. During the late Middle Ages, Italy discovered distillation and started using it for medicinal cure-all potions that morphed into aperitifs and digestifs.\nIn the American style of drink making, the bartenders mix the libation for you, but in Italy, the bars have pre-bottled drinks. Italy learned to adapt with their exports. In a 1905 report on the American market, they observe that bartenders are mixing Italian cordials and vermouths with bitters and spirits, so the country needed to send something mixable and not the Italian traditional style. This Italian way included the 1869 Vermouth Cocktail that was simply vermouth, ice, and a lemon peel since the vermouth had the sugar and bitters already pre-bottled in them; other Vermouth Cocktail recipes had the addition of bitters. Martini & Rossi built the market and had about two-thirds of it, but the remaining third was still significant for the others.\nItalian-influenced drinks included the Fernet Cocktail from 1906\nLouis' Mixed Drinks\nwhere with a splash of a digestif in sweet vermouth, the drink becomes an aperitivo:\nFernet Cocktail\n• 2 liqueur glasses Italian Vermouth (2 oz Sweet Vermouth)\n• 1 liqueur glass Fernet Branca (1 oz)\n• 2 dash Curaçao (1/4 oz)\nStir with ice and strain into a cocktail glass.\nThis recipe was also very similar to William Schmidt's 1891\nAppetizer a l'Italienne\nwhich utilized absinthe and gum syrup instead of curaçao.\nAt some point, soda water began to enter into the picture to lighten things up and make it all less sticky, and thus, the Americano was born. For example, there was a 1913 German drink book with an Americano of vermouth, Fernet, and seltzer. Indeed, the first Americanos were not Campari, but they eventually came to own the drink name through persistence, not by origin.\nOf course, the story of how the Americano made with gin instead of soda water spawned the Negroni came up. There was definitely a Count Negroni who came up with the drink in 1920 but it was never published until around 1950. However, there were plenty of other drinks with different names but similar formulas. The 1926 Campari Cardinal which was lighter on the Campari had the same basic idea as did the 1927 Julio Cocktail. Similar drinks like the Boulevardier in Harry McElhone's 1923\nHarry's ABC of Mixing Cocktails\nand 1927\nBarflies and Cocktails\nand the Old Pal in the latter of Harry's books have a Negroni-structure but with a whiskey base. When any of those other drinks were first invented (versus first published) is a mystery, so it is uncertain which came first.\nThe war during the late 1930s to mid 1940s put a crimp on Italian ingredients entering the United States. In 1943, Italian ingredients came to Americans by way of the Allied troops entering Italy, and the soldiers were developing a taste of the Italian alcohols (the only thing available) as well as a hatred of the stuff (it reminded them of the war).\nAs for the question of garnish, the French preferred lemon while the Italian preferred orange, and there are drinks that call for different garnishes in different books.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s320/totc2016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pQA_c_VOj5eqiwfAUUnJwkOGdPJ8nkcCvEag4hjiLM_RDKBWydRk7ClV_vw3jGmE60lEHFwtVV1iW1wRmx_u37YkmCb3EKA4DkP6aUR7cjOu_xDSCiQwI71uIPKOKm7H72UZvWL9iI1Q/s800/totc2016.jpg", "comment_count": 0 }, { "title": "the west coast german", "url": "https://cocktailvirgin.blogspot.com/2016/08/the-west-coast-german.html", "published": "2016-08-06T08:00:00.000-04:00", "updated": "2017-07-03T10:30:02.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "William van Leuven", "source": "Deer Garden", "year": null }, "categories": [ "*talesofthecocktail", "lemon juice", "lillet", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Jägermeiseter", "3/4 oz Pineapple Juice", "1/2 oz Lillet Blanc", "1/2 oz Simple Syrup", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with a charred pineapple on a pick and orange oil from a twist.", "body_text": "1 1/2 oz Jägermeiseter\n3/4 oz Pineapple Juice\n1/2 oz Lillet Blanc\n1/2 oz Simple Syrup\n1/4 oz Lemon Juice\nShake with ice and strain into a coupe glass. Garnish with a charred pineapple on a pick and orange oil from a twist.\nBefore the Bartenders' Breakfast on Saturday night, I attended the Deer Garden which was a Jagermeister-sponsored event that paired cocktails with food at the various stations. One of my favorites of the evening that could easily be reproduced was William van Leuven's West Coast German. Once prepared, it offered orange and pineapple aromas. Next, pineapple on the sip was brightened by the Lillet and lemon, and the swallow shared Jagermeister's dark spice notes. Once again, pineapple and Jagermeister were quite complementary as they were in the\nAdlon Cocktail\n. Perhaps increasing the lemon juice to 1/2 oz or dropping the simple syrup will appeal to those with drier sensibilities.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2IXtUFKDZzT2WbGp2Lb2w7epidpADHnoAqRqhAhArVs1j46Tr5_UP7EUO_AHnW8fNKOK7GkmlPkZoCnGyQVhNuVG9Hn6nsIfT6hs8ifJANAWWjD0zJEXcVfq0JXfn2qIYB1StlaENANd/s320/westcoastgerman1855.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2IXtUFKDZzT2WbGp2Lb2w7epidpADHnoAqRqhAhArVs1j46Tr5_UP7EUO_AHnW8fNKOK7GkmlPkZoCnGyQVhNuVG9Hn6nsIfT6hs8ifJANAWWjD0zJEXcVfq0JXfn2qIYB1StlaENANd/s800/westcoastgerman1855.jpg", "comment_count": 0 }, { "title": "little grey lady", "url": "https://cocktailvirgin.blogspot.com/2016/08/little-grey-lady.html", "published": "2016-08-06T10:00:00.000-04:00", "updated": "2017-07-03T10:29:26.465-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "the Hawthorne", "year": 2016 }, "categories": [ "*talesofthecocktail", "bitters (Peychaud's)", "gin", "lemon juice", "lillet", "st. germain" ], "ingredients": [ "3/4 oz Plymouth Gin", "3/4 oz Cocchi Americano", "3/4 oz St. Germain Elderflower Liqueur", "3/4 oz Lemon Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Plymouth Gin\n3/4 oz Cocchi Americano\n3/4 oz St. Germain Elderflower Liqueur\n3/4 oz Lemon Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass.\nOne of the great drinks at the Bartenders' Breakfast to round out Tales of the Cocktail 2016 was created by Boston's own Jackson Cannon. The Little Grey Lady that he created at the Hawthorne was his tribute to Nantucket named after what the island appears like from a distance. Jackson acknowledged that there was some similarity here to the\nSunflower Cocktail\n, but he declared that he came at the recipe from a non-Corpse Reviver #2 direction.\nThe Little Grey Lady presented a citrussy and floral aroma to the nose. Next, lemon with a vague fruit note on the sip transitioned into gin, floral, and pear notes on the swallow with a lightly anise-flavored finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Xia0JfLy5cYKrROjD3skh9wPGOwgVxuI9yO5EU2XRor-4dfNXRib5IFO_zwAEOh9YEO6HgsypVU_Co4s2P_FNsvkHrzgK1vwd-qcoPb5_2Vt1BE5xgpPrYHGQy4exfdKEXo76I4326Rs/s320/greylady6772.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Xia0JfLy5cYKrROjD3skh9wPGOwgVxuI9yO5EU2XRor-4dfNXRib5IFO_zwAEOh9YEO6HgsypVU_Co4s2P_FNsvkHrzgK1vwd-qcoPb5_2Vt1BE5xgpPrYHGQy4exfdKEXo76I4326Rs/s800/greylady6772.jpg", "comment_count": 1 }, { "title": "sweet valley high", "url": "https://cocktailvirgin.blogspot.com/2016/08/sweet-valley-high.html", "published": "2016-08-07T08:00:00.000-04:00", "updated": "2017-07-03T10:28:38.805-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joaquín Simó", "source": "Death & Co", "year": null }, "categories": [ "*talesofthecocktail", "bitters (other)", "campari", "gin", "lillet", "st. germain" ], "ingredients": [ "2 oz Plymouth Gin", "3/4 oz Cocchi Americano", "1/4 oz St. Germain Elderflower Liqueur", "1/4 oz Campari", "1 dash Fee's Grapefruit Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit peel (omitted here).", "body_text": "2 oz Plymouth Gin\n3/4 oz Cocchi Americano\n1/4 oz St. Germain Elderflower Liqueur\n1/4 oz Campari\n1 dash Fee's Grapefruit Bitters\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit peel (omitted here).\nAlso at the Bartenders' Breakfast was Joaquín Simó representing Pouring Ribbons making the curiously named Sweet Valley High. When I inquired about the drink's recipe, Joaquin told me to write him to confirm the specs. Not only did he confirm the proportions by email, but he provided a great deal of backstory:\nThe Sweet Valley High was actually born out of an experience when I was still at Death & Co. I was working service bar one busy weekend night, and the waitress was having a pretty rough night. Just then a gaggle of giggly, early-twenties sorority girls all piled into one of our big booths. You could just see her eyes rolling like, \"Great, now this?\" So, not wanting to see her mood diminish any further, I just turned to her with a little conspiratorial wink and said, \"So what do you think Sweet Valley High's going to drink?\" So she starts laughing and the mood broke, and then later on when it was a little less busy in there, we asked each other, \"Hey, that'd be a great name for a drink; what would go into a Sweet Valley High?\"\nWell, right off the bat we know it's going to be gin, because that was like the WASPiest book series of all time, so it's gotta be gin. I didn't want something that was too juniper-forward, as I wanted to maintain the broadest range of appeal possible. We added elderflower because for the intended audience, that's kind of their crack, so let's put a tiny amount of that in. We knew it should also be pink, so to counterbalance the St. Germain, we added some Campari in there. Next we pulled out the Cocchi Americano, and that had the right amount of dryness and structure we were looking for. When we were opening Pouring Ribbons and we had these beautiful house-made grapefruit bitters, I knew that was the last remaining touch for that drink to really sing. It proved to be a very popular drink for us, and while no longer on the menu, it remains one of my favorite dealer's choice options.\nJoaquin added that he crafted this recipe at Pouring Ribbons in Fall of 2012. Once prepared for me, it offered gin aromas along with that of Campari's orange-herbal ones. The citrus notes continued on into the sip where things were followed up by a complex swallow of gin, Campari, and St. Germain's floral notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L5VXdn2Xg1q4re9DA1RW_caIXQz78T7XKnyFMyHbUzDBi-55yyMHZL-hJc0IxnpiXH3WuK7M457HtO0heicK6EpVtM8OBAUBSPGS9B1BSYGA002_A4bLff3urdvkseZPjmbOA-vHJbxJ/s320/sweetvalley8464.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L5VXdn2Xg1q4re9DA1RW_caIXQz78T7XKnyFMyHbUzDBi-55yyMHZL-hJc0IxnpiXH3WuK7M457HtO0heicK6EpVtM8OBAUBSPGS9B1BSYGA002_A4bLff3urdvkseZPjmbOA-vHJbxJ/s800/sweetvalley8464.jpg", "comment_count": 1 }, { "title": "[black ravens]", "url": "https://cocktailvirgin.blogspot.com/2016/08/black-ravens.html", "published": "2016-08-07T10:00:00.000-04:00", "updated": "2017-07-03T10:27:57.407-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "mark schettler", "source": "bar tonique", "year": null }, "categories": [ "#neworleans", "amaro", "bitters (Angostura)", "rum", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum", "3/4 oz Sazerac Rye Whiskey", "1/2 oz Amaro CioCiaro", "1/2 oz Cocchi Vermouth Amaro", "1 dash Angostura Bitters", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a Single Old Fashioned glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum\n3/4 oz Sazerac Rye Whiskey\n1/2 oz Amaro CioCiaro\n1/2 oz Cocchi Vermouth Amaro\n1 dash Angostura Bitters\n1 pinch Salt\nStir with ice, strain into a Single Old Fashioned glass, and garnish with a lemon twist.\nLike the past two Tales of the Cocktail, I ended my week with an evening at Bar Tonique. There, bar manager Mark Schettler was at the stick; I had met Mark last year at the bar and discovered that the two of us would be attending the same Camp Runamok session last September. When I asked Mark this time for a menu, he apologized that all of them had been stolen and most people used the drinks on the chalk board for reference. Since most of those were classics, I offered him the opportunity to do dealer's choice and make me one of his drinks.\nMark's direction was spirits forward, and its lemon twist greeted the senses with a bright aroma. Next, the sip was rather caramel driven from the amaro and rum, and the swallow was an intriguing combination of rye, bitter orange, and pineapple. Indeed, the balance reminded me of a\nBrooklyn\nespecially with the rye and Picon-like CioCiaro. In addition, it was a touch on the rich side to the point that the drink was just as good warm as it was cold. For a name, I played on Bar Tonique being on Rampart Street, found the first reference to King Arthur with \"He glutted black ravens on the rampart of the stronghold, though he was no Arthur,\" and dubbed this one Black Ravens.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldyglam_NnFTlR_BfOOVNiYMAbjjFu2LLxAk7OlGHasLsmNOmH5O_pg04aWQLLfbo8TV6A_EgcB376rSKf-JjiBOrBH3_VESxfm2R22c35J2aCtdL47VFJgbTEVgX0OhSKF4xXuNqkdVD/s320/ravens1931.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldyglam_NnFTlR_BfOOVNiYMAbjjFu2LLxAk7OlGHasLsmNOmH5O_pg04aWQLLfbo8TV6A_EgcB376rSKf-JjiBOrBH3_VESxfm2R22c35J2aCtdL47VFJgbTEVgX0OhSKF4xXuNqkdVD/s800/ravens1931.jpg", "comment_count": 2 }, { "title": "the expedition", "url": "https://cocktailvirgin.blogspot.com/2016/08/the-expedition.html", "published": "2016-08-08T08:00:00.000-04:00", "updated": "2017-07-02T20:48:28.936-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": null, "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "honey", "kahlua", "lime juice", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)", "soda", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Honey Syrup", "1/4 oz Vanilla Syrup (BG Reynolds)", "1/4 oz Bittermens New Orleans Coffee Liqueur (Galliano Ristretto)", "2 oz Black Blended Rum (Coruba)", "1 oz Bourbon (1/2 oz each Fighting Cock 103, Wild Turkey 81)", "2 oz Seltzer" ], "instructions": "Add to a mixing tin with 12 oz crushed ice, briefly blend, and pour into a Kuhiko Tiki mug or other 16 oz glass (shake all but seltzer with ice, strain into a Tiki mug containing the seltzer, top with crushed ice). Garnish with an edible orchid (ornamental pea blossoms and mint).", "body_text": "1 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Honey Syrup\n1/4 oz Vanilla Syrup (BG Reynolds)\n1/4 oz Bittermens New Orleans Coffee Liqueur (Galliano Ristretto)\n2 oz Black Blended Rum (Coruba)\n1 oz Bourbon (1/2 oz each Fighting Cock 103, Wild Turkey 81)\n2 oz Seltzer\nAdd to a mixing tin with 12 oz crushed ice, briefly blend, and pour into a Kuhiko Tiki mug or other 16 oz glass (shake all but seltzer with ice, strain into a Tiki mug containing the seltzer, top with crushed ice). Garnish with an edible orchid (ornamental pea blossoms and mint).\nThe Monday of returning from Tales of the Cocktail two weeks ago, I turned to the\nSmuggler's Cove\nbook for inspiration. There, I spotted the recipe for the Expedition which is a drink that Andrea had at Martin Cate's San Francisco bar. Luckily, she bought the vessel as a souvenir, and I was able to make this drink at home with the proper Kuhiko mug.\nThe Expedition presented a floral and mint aroma that preceded a carbonated lime and caramel sip. Finally, the swallow shared funky rum, Bourbon, vanilla, and coffee-caramel notes with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrNCd8KG7SQr6A_WRlQIk_MxvrcLXQGqeA_KeSv3vZLUkCqMuxwqFOdNopnL-Qgx-Ddqz7K33OOuMaFsklQ8Ct0hj6RsWpKOjN3bWdemO3zvNRRMnh4UzgiVSVknUhbrsAmZVzNRuAF4w/s320/expedition1933.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrNCd8KG7SQr6A_WRlQIk_MxvrcLXQGqeA_KeSv3vZLUkCqMuxwqFOdNopnL-Qgx-Ddqz7K33OOuMaFsklQ8Ct0hj6RsWpKOjN3bWdemO3zvNRRMnh4UzgiVSVknUhbrsAmZVzNRuAF4w/s800/expedition1933.jpg", "comment_count": 0 }, { "title": "grease lightning", "url": "https://cocktailvirgin.blogspot.com/2016/08/grease-lightning.html", "published": "2016-08-09T08:00:00.000-04:00", "updated": "2017-07-02T20:47:57.661-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "benedictine", "bitters (Peychaud's)", "quinquina", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dolin Dry Vermouth", "1 oz Bonal Gentiane-Quina", "1/2 oz Benedictine", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with a lemon twist.", "body_text": "1 1/2 oz Dolin Dry Vermouth\n1 oz Bonal Gentiane-Quina\n1/2 oz Benedictine\n1 dash Peychaud's Bitters\nStir with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with a lemon twist.\nTwo Tuesdays ago, Andrea and I ventured over to Estragon. For a first drink, I peered into bartender Sahil Mehta's drink notebook and spotted a delightful aperitif called the Grease Lightning. The dry vermouth and Benedictine reminded me of the\nChrysanthemum\nwith the Peychaud's Bitters anise note subbing in for the classic's absinthe. Sahil commented that the drink's genesis was unrelated to that classic though.\nThe Grease Lightning brought lemon oils from the twist and grape from the Bonal to the nose. Next, a dry grape on the sip led into herbal and grape flavors on the swallow. Overall, the Bonal brought a rounder grape flavor to the mix that took the balance in a different direction from that classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Nm6Uf-0U6KJ9stzEhJDT-xyb7zKQc25LZ9wiQRFyNpBwjvD30MkmWYfIDHAwRUbMk8IskccLPkoXMnLAxlIUdT8GruJJ-f6dkBy7RXSeeH-T20LZaI2yteBrZaiKGTzjiEFx-wDCE3AX/s320/greaselightning1934.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Nm6Uf-0U6KJ9stzEhJDT-xyb7zKQc25LZ9wiQRFyNpBwjvD30MkmWYfIDHAwRUbMk8IskccLPkoXMnLAxlIUdT8GruJJ-f6dkBy7RXSeeH-T20LZaI2yteBrZaiKGTzjiEFx-wDCE3AX/s800/greaselightning1934.jpg", "comment_count": 0 }, { "title": "herr professor", "url": "https://cocktailvirgin.blogspot.com/2016/08/herr-professor.html", "published": "2016-08-10T08:00:00.000-04:00", "updated": "2017-07-02T20:47:30.864-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (orange)", "maraschino", "rum", "sherry", "suze" ], "ingredients": [ "1 1/2 oz Lustau Oloroso Sherry", "1 oz Dos Maderas (5+5) PX Rum", "1/4 oz Aveze Gentian Liqueur", "1/4 oz Luxardo Maraschino Liqueur", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with orange oil.", "body_text": "1 1/2 oz Lustau Oloroso Sherry\n1 oz Dos Maderas (5+5) PX Rum\n1/4 oz Aveze Gentian Liqueur\n1/4 oz Luxardo Maraschino Liqueur\n1 dash Regan's Orange Bitters\nStir with ice, strain into a rocks glass, and garnish with orange oil.\nFor my second drink at Estragon, I asked bartender Sahil Mehta for the Herr Professor from his drink notebook which seemed like an intriguing riff on the\nArawac\n. Once built, it gave forth bright orange oil aromas over the sherry's nutty grape (with perhaps nutty assistance from the Maraschino). Next, a dry and savory grape sip led into a nutty swallow with a earthy-bitter herbal gentian finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4D76Yw1IC7bzeWAtGtASCK3_0DtvlrYUrm_y0dHBMeb55xiRkX5itsWAZuiKFO4e02yxrdUsAkP0lA-F3K-NKvvUlXiuhp0c8uoiS3mnaTauIV5YK7x6HFAwjrU780wprblqnzwoQfxk/s320/herrprofessor1935.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4D76Yw1IC7bzeWAtGtASCK3_0DtvlrYUrm_y0dHBMeb55xiRkX5itsWAZuiKFO4e02yxrdUsAkP0lA-F3K-NKvvUlXiuhp0c8uoiS3mnaTauIV5YK7x6HFAwjrU780wprblqnzwoQfxk/s800/herrprofessor1935.jpg", "comment_count": 0 }, { "title": "the galleon", "url": "https://cocktailvirgin.blogspot.com/2016/08/the-galleon.html", "published": "2016-08-10T10:00:00.000-04:00", "updated": "2017-07-02T20:47:02.750-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "sahil", "source": null, "year": null }, "categories": [ "#estragon", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "quinquina", "rum", "sherry" ], "ingredients": [ "1 oz Dos Maderas 5+3 Rum", "1 oz Lustau Palo Cortado Sherry", "1/2 oz Bonal Gentiane-Quina", "1/2 oz Benedictine", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a lemon twist.", "body_text": "1 oz Dos Maderas 5+3 Rum\n1 oz Lustau Palo Cortado Sherry\n1/2 oz Bonal Gentiane-Quina\n1/2 oz Benedictine\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass, and garnish with a lemon twist.\nSahil had mentioned that the Herr Professor was a possible submission for a cocktail competition, but he wanted to show me the other possible drink recipe to get my opinion as to which was better. The Galleon had caught my eye in the recipe notebook, but after having the Grease Lightning as my first, I wanted to wait on having a Bonal and Benedictine drink and opted with the Herr Professor instead. In the glass, the Galleon presented a lemon oil and grape aroma that led into a mix of sherry and Bonal grape notes on the sip. The swallow was a bit more complex with rum and savory herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pyft8rCZ8c4jlaGDn8Oc2XFpDn393Uvn7yiP_kCYsJ3HY5i5RQEzPEtWvi2aLN0jaaWXHmckhvwsvJfdKems1yfoslAmO1z5zn4yUZDn9P9LSAfRaCg_OP1YCiLie9RzHOI7j0-V1xg8/s320/galleon1937.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pyft8rCZ8c4jlaGDn8Oc2XFpDn393Uvn7yiP_kCYsJ3HY5i5RQEzPEtWvi2aLN0jaaWXHmckhvwsvJfdKems1yfoslAmO1z5zn4yUZDn9P9LSAfRaCg_OP1YCiLie9RzHOI7j0-V1xg8/s800/galleon1937.jpg", "comment_count": 0 }, { "title": "tall as a tree and twice as shady", "url": "https://cocktailvirgin.blogspot.com/2016/08/tall-as-tree-and-twice-as-shady.html", "published": "2016-08-11T08:00:00.000-04:00", "updated": "2017-07-02T20:46:31.699-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Paul McGee", "source": "3 Dots and a Dash", "year": null }, "categories": [ "batavia arrack", "lemon juice", "orgeat", "pineapple juice", "scotch" ], "ingredients": [ "1 1/2 oz Blended Scotch Whisky (Buchanan's 12 Year)", "1/2 oz Batavia Arrack", "3/4 oz Orgeat", "3/4 oz Lemon Juice", "1 oz Pineapple Juice" ], "instructions": "Blend with 1 cup crushed ice for 5 seconds and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with pineapple fruit leaves (mint, lemon twists, flower).", "body_text": "1 1/2 oz Blended Scotch Whisky (Buchanan's 12 Year)\n1/2 oz Batavia Arrack\n3/4 oz Orgeat\n3/4 oz Lemon Juice\n1 oz Pineapple Juice\nBlend with 1 cup crushed ice for 5 seconds and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with pineapple fruit leaves (mint, lemon twists, flower).\nA few Wednesdays ago, I spotted an older drink on\nImbibe Magazine\n's website from Paul McGee called the Tall as a Tree and Twice as Shady. The recipes that he created at Chicago's 3 Dots and a Dash is one of the rare Scotch Tiki drinks that includes classics like the\nStarboard Light\nand\nCocoanut Grove Cooler\nand recent ones like the\nAngry Barista\nand\nThe Adventures of Peat and Peat\n. Since the combination of whisky, orgeat, and lemon has done well in drinks like the\nBitter Scotsman\n, I was definitely willing to give this one a go.\nThe Tall as a Tree and Twice as Shady proffered a mint and lemon bouquet to the senses. Next, a creamy lemon sip led into Scotch, Batavia Arrack's funky rum notes, and pineapple on the swallow with a smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5vY_XiBaVMKA4vIEKePrEKCCoKpDRQ7gcRyGPWkxGUfjNmJZUbm5Tb2Q_vEiC-J-3xBUeXJBq48yE6fUSZdm4AXWar57qSHWyiRjU08CyVQVwZDe68Xtk_EnvIaxvUoqoeMyYr085ry6/s320/tallasatree1938.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5vY_XiBaVMKA4vIEKePrEKCCoKpDRQ7gcRyGPWkxGUfjNmJZUbm5Tb2Q_vEiC-J-3xBUeXJBq48yE6fUSZdm4AXWar57qSHWyiRjU08CyVQVwZDe68Xtk_EnvIaxvUoqoeMyYr085ry6/s800/tallasatree1938.jpg", "comment_count": 0 }, { "title": "the great pretender", "url": "https://cocktailvirgin.blogspot.com/2016/08/the-great-pretender.html", "published": "2016-08-11T10:00:00.000-04:00", "updated": "2017-07-02T20:46:03.876-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2011 }, "categories": [ "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Smith & Cross Rum", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Vanilla Syrup (BG Reynolds)", "1 tsp Cinnamon Syrup (1/4 oz)" ], "instructions": "Shake with ice and strain into a coupe glass rimmed with cinnamon sugar.", "body_text": "2 oz Smith & Cross Rum\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Vanilla Syrup (BG Reynolds)\n1 tsp Cinnamon Syrup (1/4 oz)\nShake with ice and strain into a coupe glass rimmed with cinnamon sugar.\nTwo Thursday ago, I reached for the\nDeath & Co. Cocktail Book\nfor my post-shift libation. The Great Pretender from Thomas Waugh seemed like just the thing -- a Daiquiri with pineapple and spice notes. Thomas created the recipe in 2011 as a rum take on Brian Miller's\nGilda Cocktail\n. Once built, the Great Pretender gave forth Jamaican funk to the nose. Next, pineapple and lime on the sip transitioned into funky rum and vanilla on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDuzUtofeedp19JxKC7-IXWV_9rsvmphACN3Qi4kCHOMfVOxjZOVvFcd9PPfXrvGY_D0oNwD6Y_HLBQuL1hq-RS6Zr5oQcoSJwTBnSyEMdAqvtqpKn2uZIqYP24BjuBempRcwMM2XuxHA/s320/greatpretender1940.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDuzUtofeedp19JxKC7-IXWV_9rsvmphACN3Qi4kCHOMfVOxjZOVvFcd9PPfXrvGY_D0oNwD6Y_HLBQuL1hq-RS6Zr5oQcoSJwTBnSyEMdAqvtqpKn2uZIqYP24BjuBempRcwMM2XuxHA/s800/greatpretender1940.jpg", "comment_count": 1 }, { "title": "shudders in a whisper", "url": "https://cocktailvirgin.blogspot.com/2016/08/shudders-in-whisper.html", "published": "2016-08-12T08:00:00.000-04:00", "updated": "2017-07-02T20:45:32.506-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "drambuie", "lime juice", "passion fruit syrup", "pear liqueur", "rum", "soda" ], "ingredients": [ "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Pear Liqueur (Rothman & Winter)", "1/4 oz Drambuie", "2 oz Seltzer", "2 oz Column Still Aged Rum (Don Q Añejo)", "2 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Pear Liqueur (Rothman & Winter)\n1/4 oz Drambuie\n2 oz Seltzer\n2 oz Column Still Aged Rum (Don Q Añejo)\n2 dash Peychaud's Bitters\n1 dash Angostura Bitters\nFlash blend with 12 oz crushed ice and pour into a 22 oz snifter (shake all but the seltzer with ice, strain into a Tiki mug containing the seltzer, and fill with crushed ice). Garnish with an edible orchid and mint sprigs (inedible trumpet vine flower and mint sprigs).\nAfter my shift two Fridays ago, I gave my shift drink options up to the\nSmuggler's Cove\nbook. The recipe that spoke to me in that tome was Martin Cate's Shudders in a Whisper where the call for pear liqueur reminded me of his\nLingua Franca\n. Once built, the Shudders in a Whisper shared a mint and floral aroma. Next, a carbonated lime sip gave hints of tropical fruit, and the swallow was a delightful combination of rum, passion fruit, pear, and spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3y4MC_74kHFyFQvh0Hkmg6x34bHGrGgXfuSfoivlUNS-o4zzO0u9W7ZMcZGY9yhzCRYOXh6RNe8RQljqZjuwOihaoSpSNUIx23z8xGz8kH9Eu0OC5k7Y0NA-V5FUn6Yr6J3GoNdY8Mec/s320/shudders1942.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3y4MC_74kHFyFQvh0Hkmg6x34bHGrGgXfuSfoivlUNS-o4zzO0u9W7ZMcZGY9yhzCRYOXh6RNe8RQljqZjuwOihaoSpSNUIx23z8xGz8kH9Eu0OC5k7Y0NA-V5FUn6Yr6J3GoNdY8Mec/s800/shudders1942.jpg", "comment_count": 0 }, { "title": "a dash and three dots", "url": "https://cocktailvirgin.blogspot.com/2016/08/a-dash-and-three-dots.html", "published": "2016-08-13T08:00:00.000-04:00", "updated": "2017-07-02T20:44:55.728-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "creole shrub", "falernum", "gin", "honey", "lemon juice", "pimento dram" ], "ingredients": [ "2 oz Berkshire Mountain Distiller's Greylock Gin", "1 oz Lemon Juice", "1/2 oz Honey Syrup", "1/4 oz Clement Creole Shrubb Orange Liqueur", "1/4 oz Velvet Falernum", "1 barspoon St. Elizabeth Allspice Dram", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with either a dash and three dots imagery (such as a rectangular lemon wedge and three cherries) or a citrus peel honey bee. A lemon twist would work in a pinch.", "body_text": "2 oz Berkshire Mountain Distiller's Greylock Gin\n1 oz Lemon Juice\n1/2 oz Honey Syrup\n1/4 oz Clement Creole Shrubb Orange Liqueur\n1/4 oz Velvet Falernum\n1 barspoon St. Elizabeth Allspice Dram\n1 dash Angostura Bitters\nShake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with either a dash and three dots imagery (such as a rectangular lemon wedge and three cherries) or a citrus peel honey bee. A lemon twist would work in a pinch.\nTwo Saturdays ago, I decided to try out a drink idea that I had thought of the day before which was a riff on the\nThree Dots and a Dash\n. After having made delightful tequila and mezcal substitutions for the rums, I wanted to change things up even further. First, I switched the spirit to gin and acid source to lemon from rum and lime, respectively,. And second, I took a page from Lost Lake in their\nFog Cutter\nwhere they converted orange juice into orange liqueur. Since gin, honey, and lemon reminded me of a Bee's Knees, I looked to the Morse code chart and dubbed this one A Dash and Three Dots for B (is for Bee's Knees) instead of the classic's V (is for Victory). Indeed, the end result was on the drier side of Tiki with all of the flavors of the Bee's Knees with Tiki spice and a hint of orange liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxQEZ6r4AjwCDebLqtdv8VgbNEB_282QZm5rREFt2jacpLvRy-WK80pqf8z32xoO0hyphenhyphenQEJKJXtSNSwSSaABJcdP9GuhgWLJp_COCrwK6nAJ0W26OYlpnu5VatZROBHEMif81q_NJ-Znqw/s320/onedashthreedot.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxQEZ6r4AjwCDebLqtdv8VgbNEB_282QZm5rREFt2jacpLvRy-WK80pqf8z32xoO0hyphenhyphenQEJKJXtSNSwSSaABJcdP9GuhgWLJp_COCrwK6nAJ0W26OYlpnu5VatZROBHEMif81q_NJ-Znqw/s800/onedashthreedot.jpg", "comment_count": 1 }, { "title": "lovely bunch of coconuts", "url": "https://cocktailvirgin.blogspot.com/2016/08/lovely-bunch-of-coconuts.html", "published": "2016-08-14T08:00:00.000-04:00", "updated": "2017-07-02T20:43:29.513-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "lime juice", "mezcal", "punt e mes", "simple syrup" ], "ingredients": [ "1 1/2 oz Mezcal", "1/2 oz Punt e Mes", "1/2 oz Coconut Syrup", "1/2 oz Demerara Syrup", "1/2 oz Lime Juice or Von Humboldt's Tamarind Cordial" ], "instructions": "Shake with ice and strain into a coconut-shaped Tiki mug. Fill with crushed ice, garnish with a paper parasol speared into a lime wheel dashed with Angostura Bitters.", "body_text": "1 1/2 oz Mezcal\n1/2 oz Punt e Mes\n1/2 oz Coconut Syrup\n1/2 oz Demerara Syrup\n1/2 oz Lime Juice or Von Humboldt's Tamarind Cordial\nShake with ice and strain into a coconut-shaped Tiki mug. Fill with crushed ice, garnish with a paper parasol speared into a lime wheel dashed with Angostura Bitters.\nAfter my Sunday night shift two weeks ago, I still had time to make last call at Backbar. For a drink, I asked for the Lovely Bunch of Coconuts that was on the menu. The recipe was created by bartender Kat Lamper as a tribute to the 1940s novelty song \"I've Got a Lovely Bunch of Coconuts\" that was made famous by Merv Griffin and its more recent appearance in\nThe Lion King\n. Originally, the drink was created with lime juice but that week they were switching things up with a limited release of Von Humbolt's Tamarind Cordial from the Tamworth Distillery which has a high acid content to make for a close substitution.\nThe Lovely Bunch of Coconuts presented a clove and allspice aroma from the Angostura Bitters dashed on the lime wheel garnish. Next, the sip was creamy and rich, and the swallow offered smoky mezcal that paired well with the a bitter coconut combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38qLXThsvO1ggOH6HMFxq9fbp2wbI_PCNsDec5MVu_vFB7hXjqGVfl4QAzf6EMqESFqmsMAUHL0tl4eqyBcYQ5MNZ5M4AHWSf0zdo-vOve5hBc1nQN2bFxbyv_s5bggBbP0WZKEDm8nSn/s320/bunchcoconuts1945.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38qLXThsvO1ggOH6HMFxq9fbp2wbI_PCNsDec5MVu_vFB7hXjqGVfl4QAzf6EMqESFqmsMAUHL0tl4eqyBcYQ5MNZ5M4AHWSf0zdo-vOve5hBc1nQN2bFxbyv_s5bggBbP0WZKEDm8nSn/s800/bunchcoconuts1945.jpg", "comment_count": 0 }, { "title": "dr. wong", "url": "https://cocktailvirgin.blogspot.com/2016/08/dr-wong.html", "published": "2016-08-14T11:00:00.000-04:00", "updated": "2017-07-02T20:42:49.953-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "blend", "attribution": { "creator": null, "source": "Luau Restaurant", "year": 1953 }, "categories": [ "grenadine", "herbsainte", "lime juice", "rum (white)" ], "ingredients": [ "1/2 oz Lime Juice (1 oz)", "1/2 oz Tonga Mix (*) (1 oz)", "1 tsp Herbsaint or Pernod (1/3 oz Herbsaint)", "1 oz White Rum (1 1/2 oz Don Q Cristal, 1/4 oz Wray & Nephew, 1/4 oz Vale d'Paul agricole-style)" ], "instructions": "Blend with ice for 5 seconds and pour into a Pilsner glass (shake with ice, strain into a Tiki mug, and fill with crushed ice).", "body_text": "1/2 oz Lime Juice (1 oz)\n1/2 oz Tonga Mix (*) (1 oz)\n1 tsp Herbsaint or Pernod (1/3 oz Herbsaint)\n1 oz White Rum (1 1/2 oz Don Q Cristal, 1/4 oz Wray & Nephew, 1/4 oz Vale d'Paul agricole-style)\nBlend with ice for 5 seconds and pour into a Pilsner glass (shake with ice, strain into a Tiki mug, and fill with crushed ice).\n(*) Tonga Mix is 4 parts grenadine to 1 part passion fruit juice.\nAfter getting home from Backbar, I was still in the Tiki mood when the thought of a nightcap rolled into my head. After  recently hearing a reference to Dr. Wong, I searched out the recipe in Beachbum Berry's\nSippin' Safari\nwhich provided the source as the Luau Restaurant in Beverly Hills circa 1953 as a riff on Donn the Beachcomber's\nDr. Funk\n. Once built, the Dr. Wong provided floral and mint aromas from the garnishes that I supplemented the recipe with. Next, lime, pomegranate, and perhaps a hint of tropical notes from the passion fruit mingled in the sip, and the swallow showcased the funky rum combination transitioning into anise spice from the Herbsaint.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQugczTQFix5D7ProdMpPubOEl9kIQR7YyoH-8lTMqy-kZ4mrNYhlSR47uYqplEh00_DO3RsWBP_4FIY3qxj0_DncbVYRtGVb_TzkdcPZCFXQeWC9kLlnZlbIm0wjxVbhi0F22BLq0Mu-H/s320/drwong1946.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQugczTQFix5D7ProdMpPubOEl9kIQR7YyoH-8lTMqy-kZ4mrNYhlSR47uYqplEh00_DO3RsWBP_4FIY3qxj0_DncbVYRtGVb_TzkdcPZCFXQeWC9kLlnZlbIm0wjxVbhi0F22BLq0Mu-H/s800/drwong1946.jpg", "comment_count": 0 }, { "title": "explorer's cup", "url": "https://cocktailvirgin.blogspot.com/2016/08/explorers-cup.html", "published": "2016-08-15T08:00:00.000-04:00", "updated": "2017-07-02T20:42:18.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Juan Coronado", "source": "Peru: A World of Cocktails", "year": null }, "categories": [ "lemon juice", "maraschino", "orgeat", "pineapple juice", "pisco" ], "ingredients": [ "2 oz Albilla Pisco (Encanto)", "3/4 oz Pineapple Juice", "1/2 oz Orgeat", "1/4 oz Maraschino Liqueur (Luxardo)", "1/4 oz Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with toasted quinoa (omitted).", "body_text": "2 oz Albilla Pisco (Encanto)\n3/4 oz Pineapple Juice\n1/2 oz Orgeat\n1/4 oz Maraschino Liqueur (Luxardo)\n1/4 oz Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass. Garnish with toasted quinoa (omitted).\nTwo Mondays ago for the cocktail hour, I turned to the\nPeru: A World of Cocktails\nbooklet that I picked up in a pisco tasting room at Tales of the Cocktail. There, I chose the Explorer's Cup by Juan Coronado of the Pour Group in Washington, DC, as well as a brand ambassador for Bacardi. The Explorer's Cup came across as a\nPisco Punch\nwith earthy and nutty elements from orgeat and Maraschino added to the mix. Once built, the Explorer's Cup gave forth a nutty cherry aroma that led into a creamy lemon sip with hints of cherry. Finally, the swallow offered pisco, nutty notes, and pineapple to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOaASlI7CQWX3Fo34Y6XMgysvFDd4PYggaYZ1ONkacdz36lQre9mExKh1YNrevxndQ-WRQmoaU4ATYUjh6IkKbk6AKcS47FrWcadIobXP3uHU2U61B1k_-bE2NFDmsxwynd05fNt-BXOy-/s320/explorerscup1949.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOaASlI7CQWX3Fo34Y6XMgysvFDd4PYggaYZ1ONkacdz36lQre9mExKh1YNrevxndQ-WRQmoaU4ATYUjh6IkKbk6AKcS47FrWcadIobXP3uHU2U61B1k_-bE2NFDmsxwynd05fNt-BXOy-/s800/explorerscup1949.jpg", "comment_count": 0 }, { "title": "1491", "url": "https://cocktailvirgin.blogspot.com/2016/08/1491.html", "published": "2016-08-15T10:30:00.000-04:00", "updated": "2017-07-02T20:41:47.590-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barmezzana" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jenna Rycroft and Ryan Lotz", "source": "Bar Mezzana", "year": null }, "categories": [ "#barmezzana", "bitters (Angostura)", "egg white", "lemon juice", "mezcal", "pisco", "st. germain", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "1/2 oz Del Maguey Mezcal", "1/2 oz Blanco Vermouth", "1/2 oz Elderflower Liqueur", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a coupe glass, and garnish with 5 drops of Angostura Bitters.", "body_text": "1 1/2 oz Macchu Pisco\n1/2 oz Del Maguey Mezcal\n1/2 oz Blanco Vermouth\n1/2 oz Elderflower Liqueur\n3/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice, strain into a coupe glass, and garnish with 5 drops of Angostura Bitters.\nTwo Tuesdays ago, we celebrated my belated birthday at Myers & Chang, and afterwards we were in a cocktail mood. Therefore, we headed over to the Ink Block to visit Bar Mezzana. For a drink, I asked bartender Jenna Rycroft for the 1491; she later explained that she created this along with bar manager Ryan Lotz for the opening menu with a pre-Columbus theme of New World spirits. I had previously had a 3:1 mix of pisco to mezcal in the\nFirecracker Cocktail\n, and I was up for revisiting the flavor combination. In the glass, the 1491 presented floral aromas to the nose. Next, a creamy lemon and fruity sip gave way to pisco, smoky mezcal, and floral notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtqhsl_mfkDoED39DjnO4AiUTw-NzKQup7k_LdJgxuEfDJR2jP4CHPkCCvv-QFM4ufFEr29cTtOmjHWgeoa1ywkLCUKmgWqWJcpLxuM2bqUi9v6tbEypL45tf6hO_ZeN_bIyFRK_vhOSs/s320/the1491_1951.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtqhsl_mfkDoED39DjnO4AiUTw-NzKQup7k_LdJgxuEfDJR2jP4CHPkCCvv-QFM4ufFEr29cTtOmjHWgeoa1ywkLCUKmgWqWJcpLxuM2bqUi9v6tbEypL45tf6hO_ZeN_bIyFRK_vhOSs/s800/the1491_1951.jpg", "comment_count": 0 }, { "title": "black monk julep", "url": "https://cocktailvirgin.blogspot.com/2016/08/black-monk-julep.html", "published": "2016-08-16T08:00:00.000-04:00", "updated": "2017-07-02T20:41:16.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barmezzana" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Ryan Lotz and Jenna Rycroft", "source": null, "year": null }, "categories": [ "#barmezzana", "averna", "simple syrup (other)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Evan Williams Bonded Bourbon", "1 oz Averna", "3/4 oz Blackberry Syrup (2:1) (* see comments)", "6-8 leaves Mint" ], "instructions": null, "body_text": "1 1/2 oz Evan Williams Bonded Bourbon\n1 oz Averna\n3/4 oz Blackberry Syrup (2:1) (* see comments)\n6-8 leaves Mint\nLightly muddle mint leaves in a Double Old Fashioned glass, add rest of ingredients, and stir. Top with crushed ice and garnish with mint sprigs.\nThe drink that Andrea requested was the Black Monk Julep created by bartenders Ryan Lotz and Jenna Rycroft. The darker ingredients and the blackberries reminded me of Eastern Standard's Cobbler,\nThe Bon-Vivant\n, but this recipe was a Julep with a boozier punch. In the glass, the Julep presented a mint bouquet to the nose. Next, caramel and berry notes were balanced by the bonded whiskey's strength on the sip, and the swallow proffered Bourbon, blackberry, and minty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99LeqjlnnHouj_-EXD_blfRDMUobmSCMUPbfDYDRlTA6MSftJb09LRywERSh03SN_9XWMKywiCJy9Pu80nex9wLurkQkykLaTg_3MT7GVy6Ew91Zl32azWnwz1eVBFsOYiqXlav6JjQxv/s320/blackmonkjulep1952.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99LeqjlnnHouj_-EXD_blfRDMUobmSCMUPbfDYDRlTA6MSftJb09LRywERSh03SN_9XWMKywiCJy9Pu80nex9wLurkQkykLaTg_3MT7GVy6Ew91Zl32azWnwz1eVBFsOYiqXlav6JjQxv/s800/blackmonkjulep1952.jpg", "comment_count": 4 }, { "title": "jungle stirred", "url": "https://cocktailvirgin.blogspot.com/2016/08/jungle-stirred.html", "published": "2016-08-17T08:00:00.000-04:00", "updated": "2017-07-02T20:40:47.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matty Durgin", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (Angostura)", "campari", "falernum", "rum" ], "ingredients": [ "1 oz Plantation Jamaica 2001 Rum", "1 oz Plantation Stiggins' Fancy Pineapple Rum", "3/4 oz Campari", "1/4 oz Velvet Falernum", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lime oil from a twist.", "body_text": "1 oz Plantation Jamaica 2001 Rum\n1 oz Plantation Stiggins' Fancy Pineapple Rum\n3/4 oz Campari\n1/4 oz Velvet Falernum\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with lime oil from a twist.\nTwo Wednesdays ago, my travels ended me up at Brick & Mortar where I had the chance to peruse their new menu. For a drink, I asked bartender Rob Hoover for the Jungle Stirred. Rob explained that it was bartender Matty Durgin's recipe that was a straight spirits riff on the\nJungle Bird\n. Here, the pineapple and lime juice elements were swapped to pineapple rum and lime oil, and a spice element was added through falernum and bitters to make for a proper cocktail.\nThe Jungle Stirred gave forth lime and caramel aromas from the garnish and dark rums, respectively. Next, the sip was rather fruity from the Campari's orange and the rum's pineapple notes, and the swallow began with funky rum and a bitter orange-pineapple combination and ended with the bitterness transitioning into a spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMZJBsptKoei9qWe4wdq10G2LhJ8XRW9hF1hO_ATqdVCIlcFV8tPcRCkurNdNf9ZXNbx5LsAKa06_6_NuQI0D1R3cWe8NxdIxYS6QwwBK8GR_D6Bigg0lrhw_GWs8ekmajhxHGB_MI-Dg/s320/junglestirred1954.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMZJBsptKoei9qWe4wdq10G2LhJ8XRW9hF1hO_ATqdVCIlcFV8tPcRCkurNdNf9ZXNbx5LsAKa06_6_NuQI0D1R3cWe8NxdIxYS6QwwBK8GR_D6Bigg0lrhw_GWs8ekmajhxHGB_MI-Dg/s800/junglestirred1954.jpg", "comment_count": 0 }, { "title": "lost u-boat", "url": "https://cocktailvirgin.blogspot.com/2016/08/lost-u-boat.html", "published": "2016-08-17T10:30:00.000-04:00", "updated": "2017-07-02T20:40:15.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "grapefruit juice", "lime juice", "rum", "st. germain" ], "ingredients": [ "2 oz Plantation Dark Rum", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Jagermeister", "1/2 oz St. Elder Elderflower Liqueur", "2 dash Angostura Bitters", "4 drop Orange Blossom Water" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.", "body_text": "2 oz Plantation Dark Rum\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Jagermeister\n1/2 oz St. Elder Elderflower Liqueur\n2 dash Angostura Bitters\n4 drop Orange Blossom Water\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.\nAfter Brick & Mortar, I went home to develop a drink for a reporter's request for a Jagermeister drink to tie in with the\nDeer Garden\npart of their Tales of the Cocktail article. As a start, I thought about how elderflower liqueur pairs rather well with dark herbal liqueurs such as in the\nValkyrie\n, and I opted for using the\nJet\nPilot\nas a recipe skeleton. Perhaps I was swayed by how well St. Elder worked in my Madeira Jet Pilot, the\nNavigator\n. Working off of the German ingredient and Tiki themes, I thought the Lost U-Boat would work (although perhaps Lost U-Boat Captain might have been more parallel of a name to the Jet Pilot).\nThe Lost U-Boat shared a mint nose that led into a caramel, lime, and grapefruit sip. Next, the rum shone through on the swallow along with dark spice and floral notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMdrVTTSzUBaZ7TTG3B8YxAHY-VcaAF06bWnz8UU0pn4T7BgSq-8_LKsdGzKODQE7xWabM8i-0M_EsYeOD1aFeGvqxh_cOgZtsgJzNKk_VMqACT2r1v0T7U1YET-IGxXaq4B5QNMdip5t/s320/lostuboat1955.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMdrVTTSzUBaZ7TTG3B8YxAHY-VcaAF06bWnz8UU0pn4T7BgSq-8_LKsdGzKODQE7xWabM8i-0M_EsYeOD1aFeGvqxh_cOgZtsgJzNKk_VMqACT2r1v0T7U1YET-IGxXaq4B5QNMdip5t/s800/lostuboat1955.jpg", "comment_count": 0 }, { "title": "double-barrel julep", "url": "https://cocktailvirgin.blogspot.com/2016/08/double-barrel-julep.html", "published": "2016-08-18T08:00:00.000-04:00", "updated": "2017-07-02T20:39:44.686-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "build", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": null }, "categories": [ "bitters (aged)", "creme de peche", "rum", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Grand Dad 114 Bourbon (OGD Bonded)", "1/2 oz Diplomatico Reserva Exclusiva Rum", "1 tsp Massenez Crème de Peche (1/4 oz Edward Briottet)", "1 tsp Demerara Syrup" ], "instructions": "Build in a Julep cup, fill with crushed ice, and stir. Top with crushed ice, float 1/4 oz Smith & Cross Rum, and garnish with 4 dash Fee's Whiskey Barrel-Aged Bitters and a mint bouquet.", "body_text": "1 1/2 oz Old Grand Dad 114 Bourbon (OGD Bonded)\n1/2 oz Diplomatico Reserva Exclusiva Rum\n1 tsp Massenez Crème de Peche (1/4 oz Edward Briottet)\n1 tsp Demerara Syrup\nBuild in a Julep cup, fill with crushed ice, and stir. Top with crushed ice, float 1/4 oz Smith & Cross Rum, and garnish with 4 dash Fee's Whiskey Barrel-Aged Bitters and a mint bouquet.\nAs a nightcap to my Thursday shift two weeks ago, I turned to the\nDeath & Co. Cocktail Book\nand found myself in the Julep section. There, Joaquin Simo's Double-Barrel Julep with whiskey and a pair of rums stood out as a winner. Once built, it gave forth a complex aroma of mint, funky rum, cinnamon, and a hint of peach to the nose. Next, a caramel and malt sip led into Bourbon and rum on the swallow with hints of peach and later cinnamon on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLcnwwmiV3j7WgjU64BvU63DsMzhpvhU8RTsLu4N7_CRB2rMnfhPHv1pFSdBlEm0vqMQeb2JS-VOXE1qCZUKiMGQwr7QLRWgYKTfUXcu0gIwvVJLMwV7rGi3AXHF9l1N4AF1gf1nZU0_i/s320/doublebarrel1957.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLcnwwmiV3j7WgjU64BvU63DsMzhpvhU8RTsLu4N7_CRB2rMnfhPHv1pFSdBlEm0vqMQeb2JS-VOXE1qCZUKiMGQwr7QLRWgYKTfUXcu0gIwvVJLMwV7rGi3AXHF9l1N4AF1gf1nZU0_i/s800/doublebarrel1957.jpg", "comment_count": 0 }, { "title": "davy jones's locker", "url": "https://cocktailvirgin.blogspot.com/2016/08/davy-joness-locker.html", "published": "2016-08-18T10:00:00.000-04:00", "updated": "2017-07-02T20:39:14.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brad Farran", "source": "Punch Drinks", "year": null }, "categories": [ "fernet-branca", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Gold Rum (Plantation Dark)", "1/4 oz Fernet Branca", "1 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wheel.", "body_text": "2 oz Gold Rum (Plantation Dark)\n1/4 oz Fernet Branca\n1 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Lime Juice\nShake with ice, strain into a coupe glass, and garnish with a lime wheel.\nMy post-shift drink two Fridays ago came by way of\nPunch Drinks\nwith a winterized Daiquiri called Davy Jones's Locker. With Fernet Branca in the mix, it reminded me of the\nDirt'n'Diesel\n, but drink creator Brad Farran utilized Donn's Mix (two parts grapefruit juice to one part cinnamon syrup) instead of the other drink's Cynar and demerara syrup. Once shaken and strained, the Davy Jones's Locker gave forth lime, grapefruit, and lightly menthol aromas. Next, grapefruit and caramel on the sip led into dark rum on the swallow with a cinnamon and menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvRAlo5rM5AeF9J-FCsRLu-r1sTkiFY5nngMdSpMiCJisE8kc6juSVvqSSS_mN9zqpffnKbWJMYiGwRzh4DMmftX5-etdNm861aSkcHuJ5Sf5LuawBvSjIUd5m5XobLiNSZVhNL_WWR-k/s320/davyjones1959.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvRAlo5rM5AeF9J-FCsRLu-r1sTkiFY5nngMdSpMiCJisE8kc6juSVvqSSS_mN9zqpffnKbWJMYiGwRzh4DMmftX5-etdNm861aSkcHuJ5Sf5LuawBvSjIUd5m5XobLiNSZVhNL_WWR-k/s800/davyjones1959.jpg", "comment_count": 0 }, { "title": "shrugroniz", "url": "https://cocktailvirgin.blogspot.com/2016/08/shrugroniz.html", "published": "2016-08-19T08:00:00.000-04:00", "updated": "2017-07-02T20:38:46.098-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "campari", "gin", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CX) was pickled, er... picked by Adam of the\nMr. Muddle\nblog. The theme he chose was \"Vinegar,\" and he elaborated on the concept with his description of, \"Earlier this summer I went berry picking with the family, and we ended up with a quart of strawberries. If you don't know exactly how many berries are in a quart, let me assure you it's a lot. Obviously some of these were earmarked for cocktail usage, but I wanted to do more than garnishes and muddling. Enter the shrub, also known as drinking vinegar. The combination of fruit, sugar and vinegar has been around for centuries, particularly popular in Colonial America. While these are delicious with a splash of soda on the rocks, they bring a fresh, bright flavor when combined with spirits... This got me thinking -- how else are people incorporating vinegar into their drinks? And why stop at shrubs? For this month's MxMo, let's make the whole range of vinegary things fair game.\"\nIn thinking about this theme, I did two things: reaching for Michael Dietsch's\nShrubs\nbook and rooting around in the back of the fridge to see what shrubs I had available. In Dietsch's book, I honed in on the shrub-Negroni hybrid, the Shrugroniz, that offered up a lot of flexibility with the call for a fruit shrub of any type. In the back of my fridge, I found bottles of strawberry, mulberry, and\nkiwi\nshrubs. With disbelief, I tasted the strawberry one and it still tasted rather good for having been bottled on August 14th, 2009. Yes, the Colonial folks were on to something with their preservation methods since the flavor was still intact (albeit not as bright and vibrant) 7 years later! Strawberry and Negronis have been paired in my mind since I tried the\nSbagliato Grosso\nfrom\nLeft Coast Libations\n.\nShrugroniz\n• 1 oz London Dry Gin (Beefeater)\n• 1 oz Sweet Vermouth (Tempus Fugit's Alessio)\n• 1 oz Campari\n• 1/2 oz Fruit Shrub (Strawberry)\nStir with ice and strain either into a rocks glass filled with ice or into a cocktail glass (cocktail coupe, served up and garnished with a floated strawberry slice).\nThe Shrugroniz greeted the nose with a strawberry aroma that was accented by Campari's bitter herbal notes. Next, the sip was an elegant pairing of grape and berry flavors, and the swallow began with gin and a strawberry-bitter orange combination and ended with a light vinegar tang. With the shrub, the drink was not as sweet as it would have been with a fruit syrup, and in fact, it might have been slightly drier than the classic.\nSo thank you to Adam for hosting this excellent theme and bringing back Mixology Monday from its hangover rest, and thank you to the rest of the Mixology Monday participants who keep the shakers shaking and the mixing spoons swirling each and (almost) every month! Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGo1g_AUPVKRS8rOGDP4D1ewaztz-2KRj0JpFxvTGWkJU2YfcqPh0JJXZIKhi91aFe8VKpT2M_NbkFiiTDD2JvcZUxrZVhtbBnuwtvYM9XdSYSwwYUjjnpZVopRJRdH8BEoR34QDkASiF/s320/shrugroniz1979.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "beachnik", "url": "https://cocktailvirgin.blogspot.com/2016/08/beachnik.html", "published": "2016-08-19T10:30:00.000-04:00", "updated": "2017-07-02T20:37:58.092-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "blend", "attribution": { "creator": null, "source": "Beachbum Berry's Remixed", "year": 2004 }, "categories": [ "honey liqueur", "lemon juice", "licor 43", "rum" ], "ingredients": [ "3/4 oz Lemon Juice", "3/4 oz Licor 43", "1/2 oz Barenjager", "1 1/2 oz Light Puerto Rican Rum (1 oz Caliche Rum + 1/2 oz Cuca Cresca Cachaça)" ], "instructions": "Blend 5 seconds with 8 oz crushed ice and pour into a Pilsner glass (shake with ice, strain into a Tiki mug, and fill with crushed ice).", "body_text": "3/4 oz Lemon Juice\n3/4 oz Licor 43\n1/2 oz Barenjager\n1 1/2 oz Light Puerto Rican Rum (1 oz Caliche Rum + 1/2 oz Cuca Cresca Cachaça)\nBlend 5 seconds with 8 oz crushed ice and pour into a Pilsner glass (shake with ice, strain into a Tiki mug, and fill with crushed ice).\nTwo Saturdays ago, I decided to make one of the drinks in Beachbum Berry's\nRemixed\n, the Beachnik, that I had skipped over previously. However, when it had popped up on someone else's Instagram, I figured that it was worth a try putting my dusty bottles of Licor 43 and Barenjager to work. I figured that this 2004 creation was a reference to Beachbum Berry; however, the term \"beachnik\" certainly dates back to at least 1960 given H. Allen Smith's\nWaikiki Beachnik\nbook as a hybrid of beachbum and beatnik.\nThe Beachnik presented a mint and floral aroma from the garnishes I added that might have masked the rather honey aroma that I detected while shaking the drink. The honey did appear on the sip where it mingled with the lemon, and the swallow offered a pleasant combination of rum, vanilla, and spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylj71hOu5cnxjm4rTDYis8XfIq_1dqvQdkVv34uiGqn76Ud8-dig1GBsx5qDUhNwnJTNR_UVlwQwRqND0ZCSejEdLg1Ewmz9c-NiSxX3XaAxFiiznL5c078pCn-RlEoZiycDwXPMDYWdl/s320/beachnik1962.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylj71hOu5cnxjm4rTDYis8XfIq_1dqvQdkVv34uiGqn76Ud8-dig1GBsx5qDUhNwnJTNR_UVlwQwRqND0ZCSejEdLg1Ewmz9c-NiSxX3XaAxFiiznL5c078pCn-RlEoZiycDwXPMDYWdl/s800/beachnik1962.jpg", "comment_count": 0 }, { "title": "rock island", "url": "https://cocktailvirgin.blogspot.com/2016/08/rock-island.html", "published": "2016-08-20T08:00:00.000-04:00", "updated": "2017-07-02T20:37:27.573-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "creme de cassis", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Sazerac)", "1/3 Sweet Vermouth (1 oz Alessio)", "1 dash Crème de Cassis (1/4 oz Massenez)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Sazerac)\n1/3 Sweet Vermouth (1 oz Alessio)\n1 dash Crème de Cassis (1/4 oz Massenez)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nTwo Sundays ago, I returned to\nPioneers of Mixing at Elite Bars: 1903-1933\nto find any gems that I had passed over. The Rock Island caught my eye as a Liberal Cocktail (essentially a Manhattan embittered with Picon) darkened by black currant liqueur, and that darkening effect worked well in the Sweet Martini dubbed the\nMarblehead\nfrom that same tome. My best guest as to what the drink is named after is the city in Illinois located the largest island on the Mississippi River; the most notable business there is the largest government-owned weapons manufacturing plant, the Rock Island Arsenal, that is famous for their 1911 series of handguns.\nAfter stirring and straining, the Rock Island greeted the nose with dark berry and rye aromas. Next, caramel, malt, grape, and dark berry mingled in the sip, and the swallow was rye forward and accented by bitter orange and black currant notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoeuvRz0xgqxz8njSsoWaI2w1Q-Og0vbtqDYjoHTCv4QwxvkD4UUSi6_OUzeRUiy6KX4wAs0e_ZPVtphfpmGrvZKtgRjq0A6K64rbog1f8oVqqZBIWrK_mAOeNbzjZmjOY4UPhPQqkl_-/s320/rockisland1963.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoeuvRz0xgqxz8njSsoWaI2w1Q-Og0vbtqDYjoHTCv4QwxvkD4UUSi6_OUzeRUiy6KX4wAs0e_ZPVtphfpmGrvZKtgRjq0A6K64rbog1f8oVqqZBIWrK_mAOeNbzjZmjOY4UPhPQqkl_-/s800/rockisland1963.jpg", "comment_count": 0 }, { "title": "jamaican bobsled", "url": "https://cocktailvirgin.blogspot.com/2016/08/jamaican-bobsled.html", "published": "2016-08-20T10:30:00.000-04:00", "updated": "2017-07-02T20:35:31.358-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Mick Kellogg", "source": "Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "lime juice", "pimento dram", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "3/4 oz Cinnamon Syrup", "1/4 oz Allspice Dram" ], "instructions": "Shake with ice and strain into a rock glass. Fill with crushed ice and garnish with an edible orchid.", "body_text": "1 1/2 oz Smith & Cross Rum\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n3/4 oz Cinnamon Syrup\n1/4 oz Allspice Dram\nShake with ice and strain into a rock glass. Fill with crushed ice and garnish with an edible orchid.\nTwo Mondays ago, Andrea and I ventured up to Woburn to pay homage at the Baldwin Bar at Sichuan Garden II. For a first drink, I asked bartender Tyler Benfield for the Jamaican Bobsled off of the menu. From the ingredients list, I knew that this was a different\nJamaican Bobsled\nthan the one created at Drink which took a more ginger and chocolate route. Instead, bartender Vannaluck Hongthong provided the back history that this one was created by Mick Kellogg as a spiced-up pineapple Daiquiri.\nThe Jamaican Bobsled shared a floral, cinnamon, and pineapple bouquet. The pineapple continued on into the sip where it was complemented by the lime, and the swallow offered up funky rum and allspice flavors with a growing cinnamon aspect on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpWqqcaONzLTCJOrl_7k0ujBbYnqEgTx_bDQwo82-DlSCS8_dIXIBd3RtV5FRXsv-QhukbuDDYxmva1cUeiwUNz5Vu4WQiAwLMbfz7mgL1D3jQGLRcJRn6FD9-fENmQ13IX3CaG4AXxGq/s320/jamaicanbob1965.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpWqqcaONzLTCJOrl_7k0ujBbYnqEgTx_bDQwo82-DlSCS8_dIXIBd3RtV5FRXsv-QhukbuDDYxmva1cUeiwUNz5Vu4WQiAwLMbfz7mgL1D3jQGLRcJRn6FD9-fENmQ13IX3CaG4AXxGq/s800/jamaicanbob1965.jpg", "comment_count": 2 }, { "title": "rumble bee", "url": "https://cocktailvirgin.blogspot.com/2016/08/rumble-bee.html", "published": "2016-08-21T08:00:00.000-04:00", "updated": "2017-07-02T20:34:56.958-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Nika Orlovsky", "source": "The Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "bitters (aged)", "rum", "sherry" ], "ingredients": [ "1 oz El Dorado 12 Year Rum", "1 oz Old Monk Rum", "1/2 oz Amontillado Sherry", "1/2 oz Pedro Ximenez Sherry", "2 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Stir with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with a lemon oil from a twist.", "body_text": "1 oz El Dorado 12 Year Rum\n1 oz Old Monk Rum\n1/2 oz Amontillado Sherry\n1/2 oz Pedro Ximenez Sherry\n2 dash Fee's Whiskey Barrel Aged Bitters\nStir with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with a lemon oil from a twist.\nAt the Baldwin Bar at Sichuan Garden II, Andrea started with a more straight spirits drink called the Rumble Bee. Bartender Vannaluck Hongthong described how this recipe was Nika Orlovsky's first menu contribution; she originally had Benedictine and the PX sherry, but it was too sweet, so she switched to two sherries and utilized amontillado's drying qualities. Overall, it reminded me of a split rum and split sherry\nArawak\nfrom 1940s era Trader Vic books.\nThe Rumble Bee's lemon oil brightened up the dark aroma from the rums and sherries. Next, the rums' caramel and the sherries' grape filled the sip, and the swallow was rather cola-like with rum, raisin, and nutty flavors with a cinnamon-driven spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj5lzenvMX6eP3fCop42xePeV_cGBZ6N4RUO-9KS8FDxGq53kRYSWJAYzETNkogEqdTTYX2C6Tew5qDWQySXFgUTvP0QdbagU-X-bF5M1xL6AeCu0efGMc872G-CD8_6aGtWzzarLtOxb/s320/rumblebee1966.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj5lzenvMX6eP3fCop42xePeV_cGBZ6N4RUO-9KS8FDxGq53kRYSWJAYzETNkogEqdTTYX2C6Tew5qDWQySXFgUTvP0QdbagU-X-bF5M1xL6AeCu0efGMc872G-CD8_6aGtWzzarLtOxb/s800/rumblebee1966.jpg", "comment_count": 0 }, { "title": "halekulani", "url": "https://cocktailvirgin.blogspot.com/2016/08/halekulani.html", "published": "2016-08-21T10:00:00.000-04:00", "updated": "2017-07-02T20:34:13.548-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "House without a Key Lounge in the Halekulani Hotel", "year": 1930 }, "categories": [ "#sichuan-garden2", "bitters (Angostura)", "grenadine", "lemon juice", "orange juice", "pineapple juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1/2 oz Lemon Juice", "1/2 oz Orange Juice", "1/2 oz Pineapple Juice", "1/2 oz Grenadine", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a glass. Garnish with an orange peel-cherry flag.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1/2 oz Lemon Juice\n1/2 oz Orange Juice\n1/2 oz Pineapple Juice\n1/2 oz Grenadine\n2 dash Angostura Bitters\nShake with ice and strain into a glass. Garnish with an orange peel-cherry flag.\nFor my second drink at the Baldwin Bar at Sichuan Garden II, I asked bartender Vannaluck Hongthong for the Halekulani. Van explained that it was his take on the Tiki classic that he pulled off of the Beachbum Berry app, and he mentioned that he upped the grenadine here and dropped the demerara from the original. The drink itself was first crafted at the House without a Key Lounge in the Halekulani Hotel in Waikiki circa the 1930s. One reason that I had skipped this in the Beachbum Berry books is that it called for okolehao, the Hawaiian moonshine of sorts (there are a few legally distilled bottlings though) made from the root of the ti plant, and it listed Bourbon as a possible substitution. Overall, the Halekulani with whiskey reminded me of a Tikified\nWard Eight\nwith the addition of pineapple juice and bitters; interestingly, Yvonne's\nWard Eight\nutilized pineapple as a garnish in an intermediary step between the two ideas.\nThe Halekulani proffered an orange and cherry aroma that led into a lemon and pineapple sip. Finally, the swallow began with Bourbon, orange, and pineapple notes and ended with clove and allspice from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YsxELmDb7ld3kyR-cwp0yzuOGrRE78ENJ_epfXEmWTmgq8uU88aAPWgQkBDfmgyJnReKHJh975ivbzCvnK_IkGKO-lde5oMDusyj-1Od_8t7RznjOFeEJi-R1cMfSJYOivfvf3tgUrB9/s320/halekulani1972.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YsxELmDb7ld3kyR-cwp0yzuOGrRE78ENJ_epfXEmWTmgq8uU88aAPWgQkBDfmgyJnReKHJh975ivbzCvnK_IkGKO-lde5oMDusyj-1Od_8t7RznjOFeEJi-R1cMfSJYOivfvf3tgUrB9/s800/halekulani1972.jpg", "comment_count": 0 }, { "title": "summertime sling", "url": "https://cocktailvirgin.blogspot.com/2016/08/summertime-sling.html", "published": "2016-08-22T08:00:00.000-04:00", "updated": "2017-07-02T20:33:41.253-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Vannaluck Hongthong and Mick Kellogg", "source": "the Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "gin", "lemon juice", "simple syrup", "soda", "st. germain" ], "ingredients": [ "2 oz Bombay Sapphire Gin", "1/2 oz St. Germain", "1 1/2 oz Watermelon Juice", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "10 drop Orange Blossom Water" ], "instructions": "Shake with ice and strain into a Collins glass with 1 1/2 oz soda water. Top with ice cubes and garnish with mint.", "body_text": "2 oz Bombay Sapphire Gin\n1/2 oz St. Germain\n1 1/2 oz Watermelon Juice\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n10 drop Orange Blossom Water\nShake with ice and strain into a Collins glass with 1 1/2 oz soda water. Top with ice cubes and garnish with mint.\nFor a second drink at the Baldwin Bar at Sichuan Garden II, Andrea asked for what turned out to be one of the most refreshing drinks of the summer, namely the Summertime Sling. Bartender Vannaluck Hongthong described how it was his creation in collaboration with fellow bartender Mick Kellogg. Watermelon juice has been quite successful in several drinks that I have had including\nKolb's Gem\n,\nCorpse Reviver #33\n, and\nSip Sip Hooray\ndue to its interaction with herbal liqueurs.\nThe Summertime Sling presented a rather summery mint and watermelon aroma. Next, carbonated watermelon and lemon notes filled the sip, and the swallow was a combination of floral, watermelon, and gin flavors with an orange blossom finish. Indeed, I was rather impressed at how well the watermelon paired with the elderflower liqueur with perhaps an assist from the orange blossom aspect, and Andrea commented about how the whole drink reminded her of jasmine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK_uWfOOVpebqULPLfgDsutl9SbX2td7M7NPbpgvLfkV_F4B-k_o4uvpUo_gn9wjFHZNVAdWXmnb9B3YbiWaZgFmieCTKkLihkNmPx7uHEL9YQEo2MMHnLbof6wSgr3nLbkL_txlAxSrv/s320/summertimesling1969.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK_uWfOOVpebqULPLfgDsutl9SbX2td7M7NPbpgvLfkV_F4B-k_o4uvpUo_gn9wjFHZNVAdWXmnb9B3YbiWaZgFmieCTKkLihkNmPx7uHEL9YQEo2MMHnLbof6wSgr3nLbkL_txlAxSrv/s800/summertimesling1969.jpg", "comment_count": 0 }, { "title": "union mule", "url": "https://cocktailvirgin.blogspot.com/2016/08/union-mule.html", "published": "2016-08-23T08:00:00.000-04:00", "updated": "2017-07-02T20:33:04.487-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Backbar", "year": 2012 }, "categories": [ "#backbar-journeyman", "applejack", "batavia arrack", "gin", "ginger beer", "lemon juice", "st. germain" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Laird's Applejack", "1/2 oz St. Germain", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass with 1 oz ginger beer. Add ice cubes and float a barspoon of Batavia Arrack.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Laird's Applejack\n1/2 oz St. Germain\n1/2 oz Lemon Juice\nShake with ice and strain into a rocks glass with 1 oz ginger beer. Add ice cubes and float a barspoon of Batavia Arrack.\nTwo Tuesdays ago, I headed down to Backbar where bartender Sam Cronin was doing his \"50 Firsts\". The point of the exercise is Backbar's way of training and testing all of their bartenders to make 50 house favorites that include classics and house originals by having friends, regulars, and other bar patrons order and cross off drinks on a list. I arrived shortly after open to get the pick of the litter and I started with one that I had never had before, their Union Mule. The Backbar webpage blog in September 2012 declared, \"Or come have our most popular cocktail at Backbar, the Union Mule. So far, two thousand, four hundred and seventy three made and counting. This blend of Beefeater Gin, apple brandy, St-Germain, fresh lemon juice, and house made ginger beer is unbeatable!\" Regardless of how their riff on the Moscow Mule sold that many in the 8 or 9 months that they were open (which would only be 10 per day), I had somehow skipped over the drink in favor of the\nModel T\non their opening menu. When I saw the recipe written down, it did remind me of the\nPink Lady\nin structure.\nI put Sam to the task, and the Mule he presented me with offered a ginger spice and Batavia Arrack funk bouquet. Next, a lemon and pear flavored sip led into gin, apple, floral, and ginger aromas.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULvOFXwxdBulYIqzoVzpDzIPy0m4cP-5c4XryIgzdqj8Gd_OIySTaWStgeGvis76xDGDH5RdAGeipJK4cc6XoIN3CL6QnkI8J7cKFNvJovAQwh6hzSIa_VrbpoIRTTshkXqPMBGZ59OoG/s320/unionmule1973.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULvOFXwxdBulYIqzoVzpDzIPy0m4cP-5c4XryIgzdqj8Gd_OIySTaWStgeGvis76xDGDH5RdAGeipJK4cc6XoIN3CL6QnkI8J7cKFNvJovAQwh6hzSIa_VrbpoIRTTshkXqPMBGZ59OoG/s800/unionmule1973.jpg", "comment_count": 0 }, { "title": "oaxacan old fashioned", "url": "https://cocktailvirgin.blogspot.com/2016/08/oaxacan-old-fashioned.html", "published": "2016-08-24T08:00:00.000-04:00", "updated": "2017-07-02T20:32:31.620-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co.", "year": 2007 }, "categories": [ "#backbar-journeyman", "bitters (mole)", "mezcal", "tequila" ], "ingredients": [ "2 oz Los Altos Reposado Tequila", "1/2 El Buho Mezcal", "1/2 oz Agave Syrup (1:1)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a Double Old Fashioned glass with a large ice cube. Flame an orange twist over the top and discard.", "body_text": "2 oz Los Altos Reposado Tequila\n1/2 El Buho Mezcal\n1/2 oz Agave Syrup (1:1)\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a Double Old Fashioned glass with a large ice cube. Flame an orange twist over the top and discard.\nFor my second drink at Backbar as part of Sam Cronin's \"First 50\" exercise, I asked him for a Oaxacan Old Fashioned -- a drink that I have had but strangely have never entered into the blog. The drink was created by Phil Ward circa 2007 while at Death & Co., and the recipe eventually landed in\nFood & Wine: Cocktails 2011\n(among other places). In that book, Phil explained, \"This was one of the first cocktails I made using mezcal; I realized that combining mezcal with tequila was like putting tequila on steroids. Most tequila in the U.S. is only 80 proof, and I wanted more oomph! I discovered the oomph in mezcal.\" The recipe in that book utilized Angostura Bitters for the Bittermens' production of bitters had not been producing in any scale in 2007 (but was definitely around in 2011) as well as a half ounce less of tequila.\nThe Oaxacan Old Fashioned here presented orange and vegetal agave aromas. Next, the rich sip from the agave nectar led into smoky chocolate and agave flavors on the swallow. Overall, rather simple yet satisfying even as the large ice cube melted down.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgte2GI4GUO5MkxDgi8jscs5n_PsL5tYPRTdteBao5S2_CShuOnitjmvS5lvXa2cnSyPQOAB7mncvPkP0AdbIBxOrFfdF5x-VjrsgFUGT6GC7EcN-2_PW5e3RKXcGpJXVRzXSzTSFDp_eTY/s320/oaxacanoldfash1975.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgte2GI4GUO5MkxDgi8jscs5n_PsL5tYPRTdteBao5S2_CShuOnitjmvS5lvXa2cnSyPQOAB7mncvPkP0AdbIBxOrFfdF5x-VjrsgFUGT6GC7EcN-2_PW5e3RKXcGpJXVRzXSzTSFDp_eTY/s800/oaxacanoldfash1975.jpg", "comment_count": 0 }, { "title": "rum runner", "url": "https://cocktailvirgin.blogspot.com/2016/08/rum-runner.html", "published": "2016-08-25T08:00:00.000-04:00", "updated": "2017-07-02T20:31:59.634-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Tiki John Ebert", "source": "Holiday Isle Resort", "year": 1972 }, "categories": [ "creme de banane", "grenadine", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Lime Juice", "7/8 oz Blackberry Brandy (3/4 oz Marie Brizard)", "7/8 oz Crème de Banana (3/4 oz Giffard)", "5/8 oz Grenadine (1/2 oz)", "3/4 oz 151 Proof Caribbean Rum (1 oz Don Q 151)" ], "instructions": "Blend with ice until smooth, and pour into a pint glass or Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice).", "body_text": "1 1/2 oz Lime Juice\n7/8 oz Blackberry Brandy (3/4 oz Marie Brizard)\n7/8 oz Crème de Banana (3/4 oz Giffard)\n5/8 oz Grenadine (1/2 oz)\n3/4 oz 151 Proof Caribbean Rum (1 oz Don Q 151)\nBlend with ice until smooth, and pour into a pint glass or Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice).\nTwo Thursdays ago, I turned to Beachbum Berry's\nRemixed\nand decided it was time to make a Rum Runner. I was first introduced to the drink name back in 2009 when I was visiting the Mixoloseum bloggers' house at Tales of the Cocktail, and Robert \"RumScout\" Burr entered the room demanded one. Despite the well-stocked bar, it could not be done and Robert replied, \"What sort of bar can't make a Rum Runner?\" I bumped into Robert 7 years later this year at Tales of the Cocktail and reminded him of that story, and he laughed and replied that it was his youthful enthusiasm that took over. So all these years later, I decided to finally figure out what this drink created circa 1972 by \"Tiki John\" Ebert at the Holiday Isle Resort in the Florida Keys tasted like. If I blended with enough ice to be smooth, the result would be a lot mellower in the flavor profile (as I learned from the Blender Bender this past May).\nThe mint garnish I added contributed aromas over the drink's banana-fruity nose. Next, lime and a vague fruitiness that was perhaps dark berries filled the sip, and the swallow offered rum and blackberry flavors with a banana finish. For a recipe that was allegedly cobbled together with bar leftovers, it did not turn out too badly. And a few days later, I revisited blackberry brandy in the 1937 Don's Own Grog so that ingredient does indeed have some history to it in the Tiki world.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4TOBVzhIwWeg5M7_1Pv8uYvqrzaoyY-ATHk7duxzDJJHsMa8X-tmiXq3hoxX2TK_ByxbA6uYWDHbuwQcnSDGesiMu5butgjh-p1CTpwCZg4qDFDOGiMFzRsFoqQswEnCJ8Lnyc0Rsmnm/s320/rumrunner1982.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4TOBVzhIwWeg5M7_1Pv8uYvqrzaoyY-ATHk7duxzDJJHsMa8X-tmiXq3hoxX2TK_ByxbA6uYWDHbuwQcnSDGesiMu5butgjh-p1CTpwCZg4qDFDOGiMFzRsFoqQswEnCJ8Lnyc0Rsmnm/s800/rumrunner1982.jpg", "comment_count": 0 }, { "title": "hyde park swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/08/hyde-park-swizzle.html", "published": "2016-08-26T08:00:00.000-04:00", "updated": "2017-07-02T20:31:15.635-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "muddle", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "gin", "lime juice", "simple syrup" ], "ingredients": [ "3-4 sprig Mint", "2 oz Plymouth Gin (Beefeater)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Muddle mint in a shaker tin, add rest of ingredients, dry shake, and dump into a Pilsner glass. Fill with crushed ice, swizzle to chill, top with 2 dash Angostura Bitters and 2 dash Peychaud's Bitters, and swizzle the bitters into the top layer of the drink.", "body_text": "3-4 sprig Mint\n2 oz Plymouth Gin (Beefeater)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nMuddle mint in a shaker tin, add rest of ingredients, dry shake, and dump into a Pilsner glass. Fill with crushed ice, swizzle to chill, top with 2 dash Angostura Bitters and 2 dash Peychaud's Bitters, and swizzle the bitters into the top layer of the drink.\nTwo Fridays ago, I ventured into the\nDeath & Co. Cocktail Book\nonce again, and I found myself in the Swizzle section staring at one of Phil Ward's 2008 creations. The Hyde Park Swizzle seemed like a gin version of the rum-based\nQueen's Park Swizzle\nwith the addition of Peychaud's Bitters to accompany the Angostura Bitters swizzled into the top layer. Actually, the original Queen's Park Swizzle had the bitters as a base ingredient and not one used as a garnish or mixed in as a top layer as currently done with this classic; instead a spent half lime shell accompanied the mint sprig as garnish.\nThe Hyde Park Swizzle began with clove aromas from the bitters over that of juniper and mint from the rest of the ingredients. Next, the lime sip gave way to mint and gin on the swallow with clove and allspice later joining the ranks as the top layer entered into the sip. Overall, the Swizzle drank much like a Southside with bitters adding to the show in the last third or so of the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhwbXx_VQWbnVe0QgILiZ4TulGGw-0LUnP-HJFBU2PzVphsNwhxKgMmIQ_Z3qp7TqEs_ZlSlEK_6lYMiiwbbDwfKHcmDgrOxNmwNLRCk3Lm0AaPLovOJrBgQUynhBi66a65QYVLOBM-LY/s320/hydeparkswiz1986.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhwbXx_VQWbnVe0QgILiZ4TulGGw-0LUnP-HJFBU2PzVphsNwhxKgMmIQ_Z3qp7TqEs_ZlSlEK_6lYMiiwbbDwfKHcmDgrOxNmwNLRCk3Lm0AaPLovOJrBgQUynhBi66a65QYVLOBM-LY/s800/hydeparkswiz1986.jpg", "comment_count": 0 }, { "title": "applejack rabbit", "url": "https://cocktailvirgin.blogspot.com/2016/08/applejack-rabbit.html", "published": "2016-08-27T08:00:00.000-04:00", "updated": "2017-07-02T20:29:41.782-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Judge Jr.", "source": "Here's How Again", "year": 1928 }, "categories": [ "applejack", "lemon juice", "maple syrup", "orange juice" ], "ingredients": [ "2 oz Laird's Bonded Applejack", "3/4 oz Lemon Juice", "3/4 oz Orange Juice", "1/2 oz Maple Syrup (Merton's Farm, VT)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "2 oz Laird's Bonded Applejack\n3/4 oz Lemon Juice\n3/4 oz Orange Juice\n1/2 oz Maple Syrup (Merton's Farm, VT)\nShake with ice and strain into a cocktail glass. I added an orange twist.\nTwo Saturdays ago, I decided to make I drink I have had but never wrote about, namely the Applejack Rabbit. The recipe I used was from the\nPDT Cocktail Book\nwhich described how \"this could really be called the Rabbit Punch because it has the same effect.\" PDT cited Judge Jr.'s 1927\nHere's How\n, but that edition had no applejack recipes at all. Thanks to all of the uploads on EUVS, I determined that it first appeared in\nHere's How Again\n, the 1928 third printing. The recipe later appeared in the more widely read 1930\nSavoy Cocktail Book\nand then David Embury's\nThe Fine Art of Mixing Drinks\n. I most likely had the drink at Green Street which according to their drink bible is 1 1/2 oz applejack and a 1/2 oz each of the other ingredients served up in a cocktail glass with an orange wedge garnish (Embury's proportions were a more spirits-forward 6:1:1:1). Moreover, I did write about a Fernet Branca and gin variation called\nFollow that Black Rabbit\nfrom Gary Regan's\nBartender's Gin Compendium\n, although as Embury pointed out that the gin and bitters version is known as the Old Vermont.\nThe Applejack Rabbit presented an apple and orange aroma with hints of maple to the nose. Next, a rich lemon and orange sip led into a delightful apple-maple combination on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPgxuxuDnA2pIelhCE6cOyFz1i43-VVFUCcZCG3c1zUFcmZchyphenhyphenVKM2GJB8unfiPbTfKe_sg8B6cPHRmm07nJWa5f-CmHNljgV7GfpVOT7iKMRvPEKQZ9OIQjjU705OcFa5mKvYo4xsJG2/s320/applejackrabbit1987.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPgxuxuDnA2pIelhCE6cOyFz1i43-VVFUCcZCG3c1zUFcmZchyphenhyphenVKM2GJB8unfiPbTfKe_sg8B6cPHRmm07nJWa5f-CmHNljgV7GfpVOT7iKMRvPEKQZ9OIQjjU705OcFa5mKvYo4xsJG2/s800/applejackrabbit1987.jpg", "comment_count": 0 }, { "title": "spice market", "url": "https://cocktailvirgin.blogspot.com/2016/08/spice-market.html", "published": "2016-08-28T08:00:00.000-04:00", "updated": "2017-07-02T20:29:31.663-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nate Dumas", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "falernum", "gin", "wine (white)" ], "ingredients": [ "2 oz Masumi Arabashiri Sake (Oyaji Gokuraku)", "1 oz Beefeater 24 Gin", "1 bsp Velvet Falernum (1/4 oz)" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with a spritz of clove essence (omit).", "body_text": "2 oz Masumi Arabashiri Sake (Oyaji Gokuraku)\n1 oz Beefeater 24 Gin\n1 bsp Velvet Falernum (1/4 oz)\nStir with ice and strain into a coupe glass. Garnish with a spritz of clove essence (omit).\nTwo Sunday nights ago, I made the other drink that I had spotted in the\nPDT Cocktail Book\nbesides the Applejack Rabbit, namely Nate Dumas' 2009 Spice Market. This \"ode to the East\" combined the tea notes in Beefeater 24 with sake for a Inverse Martini of sorts. Once prepared, the Spice Market greeted the nose with rice wine since I omitted the clove tincture garnish. Next, a clean and grassy sip transitioned into gin, tea, citrus, sake, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7new1rrImbO3EYaWS5SeTdxLxAJJaDVXDPDQ5pmrw7dlakZPGjk8D1mAoOfyfWaYSA45Qtg0vfc1SQ7TPiKUyhywoIeChZSSsCtqkOifhgkb18XvNVaWAWQDUu5iwhOICXY4TqKc0c4TQ/s320/spicemarket1989.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7new1rrImbO3EYaWS5SeTdxLxAJJaDVXDPDQ5pmrw7dlakZPGjk8D1mAoOfyfWaYSA45Qtg0vfc1SQ7TPiKUyhywoIeChZSSsCtqkOifhgkb18XvNVaWAWQDUu5iwhOICXY4TqKc0c4TQ/s800/spicemarket1989.jpg", "comment_count": 0 }, { "title": "don's own grog", "url": "https://cocktailvirgin.blogspot.com/2016/08/dons-own-grog.html", "published": "2016-08-29T08:00:00.000-04:00", "updated": "2017-07-02T20:29:02.214-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Don the Beachcomber", "source": null, "year": 1937 }, "categories": [ "bitters (Angostura)", "grenadine", "lime juice", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Lime Juice", "3/8 oz Blackberry Brandy (Marie Brizard)", "3/8 oz Simple Syrup", "1/8 oz Grenadine", "1 oz Diplomatico Reserva Exclusiva Rum", "1/2 oz Diplomatico Añejo Rum", "1/2 oz Coruba Dark Rum", "1 dash Grated Nutmeg", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a glass. Garnish with freshly grated nutmeg.", "body_text": "3/4 oz Lime Juice\n3/8 oz Blackberry Brandy (Marie Brizard)\n3/8 oz Simple Syrup\n1/8 oz Grenadine\n1 oz Diplomatico Reserva Exclusiva Rum\n1/2 oz Diplomatico Añejo Rum\n1/2 oz Coruba Dark Rum\n1 dash Grated Nutmeg\n1 dash Angostura Bitters\nShake with ice and strain into a glass. Garnish with freshly grated nutmeg.\nTwo Mondays ago, I decided to continue with the blackberry brandy companion piece to the Rum Runner, namely Don's Own Grog created by Don the Beachcomber in 1937. For a recipe, I formulated a hybrid of the\nSmuggler's Cove\nand Beachbum Berry's\nSippin' Safari\nrecipes with the rum choices from the former and the inclusion of nutmeg in the shake from the latter (for that effect worked rather well in the\nHaitian Zombie\n). Finally, I adjusted the liqueurs and syrups to my preferred balance.\nDon's Own Grog offered up a woody spice bouquet that accented the fresh mint that I added to the equation. Next, lime and berry on the sip stepped aside for dark funky rum blending into blackberry on the swallow and clove and nutmeg spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RgRBO1r83J98iPCbX7KycfqtE4dgxhnL9gK2FZ_qYnZOmu5Sj8rQsTLHpYrxI1r2WC29iDJZJ0FZ24HH5NGzX_ElB2QhB1cbn4ad489rxEZXnw8imJ-nPCvExyOUck-t7ZnLtrvoDP_C/s320/donsgrog1992.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RgRBO1r83J98iPCbX7KycfqtE4dgxhnL9gK2FZ_qYnZOmu5Sj8rQsTLHpYrxI1r2WC29iDJZJ0FZ24HH5NGzX_ElB2QhB1cbn4ad489rxEZXnw8imJ-nPCvExyOUck-t7ZnLtrvoDP_C/s800/donsgrog1992.jpg", "comment_count": 0 }, { "title": "spievak zombie", "url": "https://cocktailvirgin.blogspot.com/2016/08/spievak-zombie.html", "published": "2016-08-30T08:00:00.000-04:00", "updated": "2017-07-02T20:28:26.807-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Louis Spievak", "source": "Barbecue Chef", "year": 1950 }, "categories": [ "bitters (Angostura)", "lemon juice", "lime juice", "passion fruit syrup", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Lime Juice", "1 oz Lemon Juice", "1 oz Pineapple Juice", "1 oz Passion Fruit Syrup", "1 oz Light Puerto Rican Rum (Caliche)", "1 oz Gold Puerto Rican Rum (Havana Club 7 Year)", "1 oz Lemon Hart 151 Rum", "1 tsp Demerara Syrup (1/2 oz Simple)", "1 dash Angostura Bitters" ], "instructions": "Shake with crushed ice, pour into a tall glass, and garnish with a mint sprig.", "body_text": "1 oz Lime Juice\n1 oz Lemon Juice\n1 oz Pineapple Juice\n1 oz Passion Fruit Syrup\n1 oz Light Puerto Rican Rum (Caliche)\n1 oz Gold Puerto Rican Rum (Havana Club 7 Year)\n1 oz Lemon Hart 151 Rum\n1 tsp Demerara Syrup (1/2 oz Simple)\n1 dash Angostura Bitters\nShake with crushed ice, pour into a tall glass, and garnish with a mint sprig.\nTwo Tuesdays ago, I was feeling the need for a tropical drink to beat the mid-August heat wave, so I reached for Beachbum Berry's\nRemixed\n. In the Zombie section was the recipe that Louis Spievak attributed to Don the Beachcomber in Spievak's 1950\nBarbecue Chef\n. The recipe was a lot closer to the\nHot Zombie\nfound in the 1941 Ron Rico Rum Company recipe book than the 1934\nZombie\nassociated with Donn Beach though. Beach's Zombie did change through the years, but it is believed that either Spievak fabricated this recipe or one of his sources provided him with this less than authentic variation.\nThe Spievak Zombie greeted the nose with a lush mint bouquet. Next, a crisp lemon and lime sip (which would have been crisper had I not upped the sugar syrup quotient) led into a rich rum swallow with tropical notes from the passion fruit and pineapple and with a spice-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknZ6SjO79YKfEqHBv-o1ubOnm8_MKEjbC-HsPjQB9zM-arKh78zyw-hTNJDF22yw_1MH2XWwjS6Lt0Zakk8nh8xbvk9nhfYutdI7yQWHyuM38C56ZkrvX4jj_vkV1VPFNk3IITiUUHo5c/s320/spievakzombie1993.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknZ6SjO79YKfEqHBv-o1ubOnm8_MKEjbC-HsPjQB9zM-arKh78zyw-hTNJDF22yw_1MH2XWwjS6Lt0Zakk8nh8xbvk9nhfYutdI7yQWHyuM38C56ZkrvX4jj_vkV1VPFNk3IITiUUHo5c/s800/spievakzombie1993.jpg", "comment_count": 0 }, { "title": "the queen of the night", "url": "https://cocktailvirgin.blogspot.com/2016/08/the-queen-of-night.html", "published": "2016-08-30T10:30:00.000-04:00", "updated": "2017-07-02T20:27:53.188-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1891 }, "categories": [ "brandy", "creme de rose", "gum syrup", "madeira", "port (tawny)" ], "ingredients": [ "2/3 Port Wine (1 1/2 oz Sandeman Tawny)", "1/3 Madeira (3/4 oz Blandy's 5 Year Verdelho)", "1 dash Brandy (1/2 oz Camus VS)", "1 dash Crème de Rose (1/4 oz Combier Liqueur de Rose)", "2 dash Gum Syrup (1/4 oz Simple)" ], "instructions": "Stir with ice and strain into a cut glass with a dash (1/8 oz) Green Chartreuse at the bottom.", "body_text": "2/3 Port Wine (1 1/2 oz Sandeman Tawny)\n1/3 Madeira (3/4 oz Blandy's 5 Year Verdelho)\n1 dash Brandy (1/2 oz Camus VS)\n1 dash Crème de Rose (1/4 oz Combier Liqueur de Rose)\n2 dash Gum Syrup (1/4 oz Simple)\nStir with ice and strain into a cut glass with a dash (1/8 oz) Green Chartreuse at the bottom.\nWhile shopping at Ball Square Fine Wines, I spotted a bottle of Combier's rose liqueur. After a moment of consideration, I purchased the specimen for I needed a crème de rose to try out a good number of recipes from William Schmidt's 1891\nThe Flowing Bowl\n; Schmidt seemed addicted to accenting his drinks with this now almost defunct cordial. Upon returning home, I assembled a list of drinks that used the liqueur, and when I read out the list to Andrea after having the Spievak Zombie, she picked The Queen of the Night for its Madeira content.\nThe Queen of the Night proffered a floral and grape aroma that led into a grape sip mostly from the port wine with some assistance from the Madeira. The grape next entered into the swallow where it finished with rose notes and herbal hints of Green Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAv-0ocKSBjNWIm_6q7CbMwG7IHHiLwddWt-Yua1A-58uPB1f-tS_S5vV52YG5fRJb-l9cX1JCobRq5rEtEJQ2Mte1QZMjcS5SuhLiE_j3-R1RuMzcqDjXnvqQNymOsgZSI9pZ4RdUMFY/s320/queennight1996.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAv-0ocKSBjNWIm_6q7CbMwG7IHHiLwddWt-Yua1A-58uPB1f-tS_S5vV52YG5fRJb-l9cX1JCobRq5rEtEJQ2Mte1QZMjcS5SuhLiE_j3-R1RuMzcqDjXnvqQNymOsgZSI9pZ4RdUMFY/s800/queennight1996.jpg", "comment_count": 0 }, { "title": "señor mucho pronto", "url": "https://cocktailvirgin.blogspot.com/2016/08/senor-mucho-pronto.html", "published": "2016-08-31T08:00:00.000-04:00", "updated": "2017-07-02T20:27:19.846-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Rob Hoover", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "bitters (Angostura)", "bitters (mole)", "bitters (orange)", "mezcal", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Tequila Ocho Reposado", "1 oz Del Maguey Mezcal Vida", "1/2 oz Cinnamon Syrup", "1/2 oz Amaro Santa Maria al Monte", "1 dash Regan's Orange Bitters", "1 dash Angostura Bitters", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a Double Old Fashioned glass, fill with ice, and garnish with an orange twist.", "body_text": "1 oz Tequila Ocho Reposado\n1 oz Del Maguey Mezcal Vida\n1/2 oz Cinnamon Syrup\n1/2 oz Amaro Santa Maria al Monte\n1 dash Regan's Orange Bitters\n1 dash Angostura Bitters\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a Double Old Fashioned glass, fill with ice, and garnish with an orange twist.\nTwo Wednesdays ago, I began my night at Brick & Mortar where I asked bartender Rob Hoover for his Señor Mucho Pronto off of the current cocktail menu. On paper, the drink read like a cross between an agave Toronto (or perhaps\nFront Street\n) and an\nOaxacan Old Fashioned\n. Once built, it offered an orange, cinnamon, and smoke nose. Next, the sip was rich and caramel tinged, and the swallow began with smoky agave and soon the agave's vegetal notes transitioned into the amaro's herbal bitterness before ending with a chocolate and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVDECFztSz5mDacHj8qiyEDiCbtdDXoVf9s-MW91Dr0_KXPDuN0SSheYG6XREFr_jTRmluSiMOiZ6vEdyqxMdx9Ztci3VKu85h83EvwvAF0UjUaiRBvJgpertYHdHRB2ocYiiYtJrB0MD/s320/senormucho1997.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVDECFztSz5mDacHj8qiyEDiCbtdDXoVf9s-MW91Dr0_KXPDuN0SSheYG6XREFr_jTRmluSiMOiZ6vEdyqxMdx9Ztci3VKu85h83EvwvAF0UjUaiRBvJgpertYHdHRB2ocYiiYtJrB0MD/s800/senormucho1997.jpg", "comment_count": 0 }, { "title": "hoti hoti", "url": "https://cocktailvirgin.blogspot.com/2016/08/hoti-hoti.html", "published": "2016-08-31T10:00:00.000-04:00", "updated": "2017-07-02T20:26:47.465-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Robert Sanford", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "absinthe", "bitters (Angostura)", "falernum", "grapefruit juice", "lime juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Pyrat Rum", "1 oz Lime Juice", "1 oz Grapefruit Juice", "1 oz Velvet Falernum", "3/4 oz Cocchi Sweet Vermouth", "2 dash Absinthe" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with 4-5 dash Angostura Bitters and garnish with a grapefruit slice.", "body_text": "1 1/2 oz Pyrat Rum\n1 oz Lime Juice\n1 oz Grapefruit Juice\n1 oz Velvet Falernum\n3/4 oz Cocchi Sweet Vermouth\n2 dash Absinthe\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with 4-5 dash Angostura Bitters and garnish with a grapefruit slice.\nAfter Brick & Mortar, I headed up Mass Ave to have dinner at Russell House Tavern. For a drink, I asked bartender Trevor Christian for the Hoti Hoti on the menu created by Robert Sanford. Despite the Swizzle format, the structure reminded me a bit of the\nJet Pilot\n, so I was definitely excited to try out this flavor combination. Once prepared, the Hoti Hoti shared a grapefruit and clove bouquet. Next, a fruity sip from lime, grapefruit, and grape notes led into rum, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tXnpubGxaHsUjoDUEVYyKuVrMr9-de7faZhyphenhyphenFsrDybw2jQmb_SjxBc5upRurcUyNsNoHcZxdHNsC4nYcIKIuujtODe1IwJEJ0JM22P13g1nVyu7HN3RnyGwJPcfGJKgEDijGitEeZ_re/s320/hotihoti2000.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tXnpubGxaHsUjoDUEVYyKuVrMr9-de7faZhyphenhyphenFsrDybw2jQmb_SjxBc5upRurcUyNsNoHcZxdHNsC4nYcIKIuujtODe1IwJEJ0JM22P13g1nVyu7HN3RnyGwJPcfGJKgEDijGitEeZ_re/s800/hotihoti2000.jpg", "comment_count": 0 }, { "title": "fallback", "url": "https://cocktailvirgin.blogspot.com/2016/09/fallback.html", "published": "2016-09-01T08:00:00.000-04:00", "updated": "2017-07-02T20:22:38.624-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sasha Petraske", "source": "1210 Cocktails", "year": null }, "categories": [ "amaro", "applejack", "bitters (Peychaud's)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Laird's Applejack", "1/2 oz Amaro Montenegro", "1/2 oz Sweet Vermouth (Alessio)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Old Overholt Rye\n1 oz Laird's Applejack\n1/2 oz Amaro Montenegro\n1/2 oz Sweet Vermouth (Alessio)\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago, I spotted a recipe by Sasha Petraske in\n1210 Cocktails\n; with the first anniversary of his death then approaching and now just passed, I figured it would be a decent tribute. With rye, vermouth, and Amaro Montenegro, the Fallback reminded me a bit of the\nCobble Hill\n; however, the latter's cucumber donated a more summery feel whereas the Fallback's apple lent a more autumnal flavor.\nThe Fallback shared an orange and apple aroma that led into a malt, grape, and citrus sip. Finally, the swallow proffered rye and bitter orange notes with an apple-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tmfuS5-Gco7QKc03JylFr48hCakGZtoaBrODXOmyQdAQMpTlaFnwwfkR5leoF34W9EDi_uk2ubOM3NXfEIAl3h1a-7wSjeyY1bHgSxO7lU4daJrDxAeJ3VFMpDCMEYWvPk__Ge_Qm1sO/s320/fallback2001.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tmfuS5-Gco7QKc03JylFr48hCakGZtoaBrODXOmyQdAQMpTlaFnwwfkR5leoF34W9EDi_uk2ubOM3NXfEIAl3h1a-7wSjeyY1bHgSxO7lU4daJrDxAeJ3VFMpDCMEYWvPk__Ge_Qm1sO/s800/fallback2001.jpg", "comment_count": 0 }, { "title": "henry trotter", "url": "https://cocktailvirgin.blogspot.com/2016/09/henry-trotter.html", "published": "2016-09-02T08:00:00.000-04:00", "updated": "2017-07-02T20:22:10.023-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": null, "source": "Pierre Ferrand's New York City Cocktail Book", "year": null }, "categories": [ "bitters (Angostura)", "cognac", "creme de peche", "lemon juice", "orgeat", "vermouth (sweet)" ], "ingredients": [ "1 oz Pierre Ferrand 1840 (1 1/4 oz Camus VS)", "3/4 oz Sweet Vermouth (Alessio)", "1/2 oz Lemon Juice", "1/2 oz Orgeat", "1/2 oz Crème de Peche (Briottet)" ], "instructions": "Whip shake, strain into a Collins glass, and fill with crushed ice. Dash the top with Angostura Bitters to form a layer and then top with more crushed ice. Garnish with nutmeg, lemon wheel, and a paper umbrella.", "body_text": "1 oz Pierre Ferrand 1840 (1 1/4 oz Camus VS)\n3/4 oz Sweet Vermouth (Alessio)\n1/2 oz Lemon Juice\n1/2 oz Orgeat\n1/2 oz Crème de Peche (Briottet)\nWhip shake, strain into a Collins glass, and fill with crushed ice. Dash the top with Angostura Bitters to form a layer and then top with more crushed ice. Garnish with nutmeg, lemon wheel, and a paper umbrella.\nTwo Fridays ago, I was looking through Pierre Ferrand's\nNew York City Cocktail Book\nand I spotted a drink called the Henry Trotter that reminded me a little of the\nDemocrat\ncrossed with a\nJapanese\n. Once prepared, the Henry Trotter offered nutmeg, allspice, and hints of grape to the nose. Next, a rich lemon and grape sip gave way to a Cognac-driven swallow that paired well with a nutty element which was sherry-ish from the peach, orgeat, and vermouth elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mlRB8J10WLyj3u4vwJYdHpU-phE9SiBK8afo9Uy5HsgWJr2IL1O_eSnELNZYjsQqJp8mtnnfQz8Y0X5pZVo8DE5ym2a1mf52bXF4mDf-ooP6SvA6TRYfJvZT-7We1hzp22uNpoqlaqK4/s320/henrytot2004.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mlRB8J10WLyj3u4vwJYdHpU-phE9SiBK8afo9Uy5HsgWJr2IL1O_eSnELNZYjsQqJp8mtnnfQz8Y0X5pZVo8DE5ym2a1mf52bXF4mDf-ooP6SvA6TRYfJvZT-7We1hzp22uNpoqlaqK4/s800/henrytot2004.jpg", "comment_count": 0 }, { "title": "old vermont", "url": "https://cocktailvirgin.blogspot.com/2016/09/old-vermont.html", "published": "2016-09-03T08:00:00.000-04:00", "updated": "2017-07-02T20:25:40.525-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "David Embury", "source": "The Art of Mixing Drinks", "year": null }, "categories": [ "bitters (Angostura)", "gin", "lemon juice", "maple syrup", "orange juice" ], "ingredients": [ "2 oz Gin (Beefeater)", "3/4 oz Lemon Juice", "3/4 oz Orange Juice", "1/2 oz Maple Syrup (Merton's Farm, VT)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "2 oz Gin (Beefeater)\n3/4 oz Lemon Juice\n3/4 oz Orange Juice\n1/2 oz Maple Syrup (Merton's Farm, VT)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nAfter researching the Applejack Rabbit, two Saturdays ago I decided to make a variation I discovered called the Old Vermont that David Embury mentioned in his\nThe Art of Mixing Drinks\n. Instead of the applejack in the better known classic, the Old Vermont called for gin and bitters. Embury recommended a 6:1:1:1 ratio, but I opted for the\nPDT Cocktail Book\n's structure for the\nApplejack Rabbit\nthat worked well a week before.\nThe Old Vermont shared a lemon, orange, and pine aroma that transitioned well into the rich orange and lemon sip. Next, the swallow presented gin, orange, and maple flavors with an allspice and clove finish. Overall, the drink was not that different from the Applejack Rabbit save for being a bit drier and more herbal and spiced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjUodkKiEareITdwye0wkAFYpzfAY049MMVqc6gYGxDoMTEPthyvokVuxvTFiisnoTwCRbxsVZc9A89Rx2L3pKW21NYaaGm-2MntjJjy6kat2sfXDwBVO9pwk0WytIUi9kvrlbaSVzIgW/s320/oldvermont2008.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjUodkKiEareITdwye0wkAFYpzfAY049MMVqc6gYGxDoMTEPthyvokVuxvTFiisnoTwCRbxsVZc9A89Rx2L3pKW21NYaaGm-2MntjJjy6kat2sfXDwBVO9pwk0WytIUi9kvrlbaSVzIgW/s800/oldvermont2008.jpg", "comment_count": 0 }, { "title": "los batman", "url": "https://cocktailvirgin.blogspot.com/2016/09/los-batman.html", "published": "2016-09-04T08:00:00.000-04:00", "updated": "2017-07-02T20:25:08.201-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Blake Pope", "source": "Kindred", "year": null }, "categories": [ "batavia arrack", "cynar", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolon)", "1/2 oz Batavia Arrack", "1/2 oz Cynar", "3/4 oz Lime Juice", "1/2 oz Agave Nectar" ], "instructions": "Shake with ice, strain into a Nick & Nora cocktail glass, and garnish with a lime wheel-cherry flag.", "body_text": "1 1/2 oz Blanco Tequila (Espolon)\n1/2 oz Batavia Arrack\n1/2 oz Cynar\n3/4 oz Lime Juice\n1/2 oz Agave Nectar\nShake with ice, strain into a Nick & Nora cocktail glass, and garnish with a lime wheel-cherry flag.\nTwo Sundays ago after my shift, I decided to make a drink from\nTown & Country\n's 17 Cocktail Recipes that Logic Says Shouldn't Work (But Do)\narticle\ncalled Los Batman. The recipe was created by Blake Pope of Kindred in Davidson, North Carolina, as a Tequila Sour made funky with Cynar and Batavia Arrack. As I reached for the bottle of tequila on the top shelf, I disturbed a summertime visitor of a little brown bat who then took a few laps around my kitchen before returning to roost in my bottles. Building my nightcap took a pause as I donned winter gloves and was able to capture the bat and safely deposit him outdoors. So in honor of the wee bat that I told \"You don't have to go home, but you can't stay here,\" I finished preparing the Los Batman and toasted him.\nThe Los Batman offered the agave's vegetal notes to the nose along with the lime garnish aroma. The lime continued on into the rich sip, and the swallow was a combination of tequila, funkiness from the Batavia Arrack, and vegetal bitterness from the Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdT1Oxjio8upWnon_ogpIMIHzeK2VuuNm3ZO0Ka3Fq2N3Oej8Q6uw4jFk0qAtL5EsGcHxTP2sUq6itYwjcqgShIPgwfoxtH5e7JMy2LOrXVD1U28x-HqzeXePiXRK0gwKxoxZ9iiuRTAL/s320/losbatman2009.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiophYT8n14mCyFQ8Y7Pai2JqCTQGvv6wAY3dCpECV2pSE6yaryIafsdaLgFrWtyVCtHmNaXBV-RB6BeV7CtgeNMc83EVJLHtIpQ9zzd8yotCMuB5-9pEiNzjFt8329K7f7A0i97HFIEQJ/s320/bat_tequila2887.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdT1Oxjio8upWnon_ogpIMIHzeK2VuuNm3ZO0Ka3Fq2N3Oej8Q6uw4jFk0qAtL5EsGcHxTP2sUq6itYwjcqgShIPgwfoxtH5e7JMy2LOrXVD1U28x-HqzeXePiXRK0gwKxoxZ9iiuRTAL/s800/losbatman2009.jpg", "comment_count": 0 }, { "title": "zombie essence", "url": "https://cocktailvirgin.blogspot.com/2016/09/zombie-essence.html", "published": "2016-09-05T08:00:00.000-04:00", "updated": "2017-07-02T20:24:07.617-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jeff Berry", "source": "Beachbum Berry's Remixed", "year": 2007 }, "categories": [ "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Lime Juice", "1 oz White Grapefruit Juice (Ruby Red)", "1/2 oz Cinnamon Syrup", "1/2 oz 151 Proof Rum (El Dorado 151)", "1 oz Dark Jamaican Rum (Coruba)" ], "instructions": "Shake with cracked ice, pour into a Zombie mug, and garnish with a mint sprig.", "body_text": "3/4 oz Lime Juice\n1 oz White Grapefruit Juice (Ruby Red)\n1/2 oz Cinnamon Syrup\n1/2 oz 151 Proof Rum (El Dorado 151)\n1 oz Dark Jamaican Rum (Coruba)\nShake with cracked ice, pour into a Zombie mug, and garnish with a mint sprig.\nTwo Mondays ago, I was flipping through Beachbum Berry's\nRemixed\nand spotted Jeff Berry's minimalized version of Don the Beachcomber's 1934\nZombie\n. This circa 2007 \"Zombie (simplified)\" adaptation stripped away the spice trio of falernum, Angostura, and absinthe as well as a third rum and the grenadine, and I was curious as to the result.\nOnce built, this Zombie shared mint and floral notes from the garnishes. Next, lime and grapefruit paired with the rum's caramel on the sip, and the swallow offered funky rum notes from the Coruba and jet fuel ferocity from the El Dorado overproof with a cinnamon finish. Overall, the lack of grenadine changed little but the third rum could have rounded out the spirit aspect. Moreover, the lost spice notes from the trio decreased the complexity, but it still left a rather enjoyable libation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbWaqSite00Qs0Gvt15GgSdLhyynflU3KpPR4_c-AJRaU8Y19OJ4nzT1WUOBDZIw3iisbtCC7kIaNnP8cDuFA7TbAB3i_LHI1L2IVtsdb3u6z3yJ23U5QA5svQtlUlh_atYCuY0pAEaMW/s320/zombieessence2010.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbWaqSite00Qs0Gvt15GgSdLhyynflU3KpPR4_c-AJRaU8Y19OJ4nzT1WUOBDZIw3iisbtCC7kIaNnP8cDuFA7TbAB3i_LHI1L2IVtsdb3u6z3yJ23U5QA5svQtlUlh_atYCuY0pAEaMW/s800/zombieessence2010.jpg", "comment_count": 0 }, { "title": "[bootlegger's breakfast]", "url": "https://cocktailvirgin.blogspot.com/2016/09/bootleggers-breakfast.html", "published": "2016-09-06T08:00:00.000-04:00", "updated": "2017-07-02T20:23:37.946-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "cynar", "kahlua", "rum", "scotch", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Appleton Signature Rum", "1/2 oz Laphroaig Scotch", "1/2 oz Old Granddad Bourbon", "1/2 oz Cynar 70", "1/2 oz Lustau Oloroso Sherry", "1/4 oz Coffee Heering" ], "instructions": "Stir with ice and strain into coupe glass.", "body_text": "3/4 oz Appleton Signature Rum\n1/2 oz Laphroaig Scotch\n1/2 oz Old Granddad Bourbon\n1/2 oz Cynar 70\n1/2 oz Lustau Oloroso Sherry\n1/4 oz Coffee Heering\nStir with ice and strain into coupe glass.\nTwo Tuesdays ago, Andrea and I traveled down to the South End to have dinner at Estragon. For a first drink, I asked Sahil Mehta for one of his previous drinks of the day. I was drawn in by Cynar, sherry, and coffee liqueur combination and was left intrigued by the three way split of base spirits with rum, Scotch, and Bourbon. For a name, I dubbed this the Bootlegger's Breakfast with the bootlegger part due to the collection of odds and ends a bootlegger might have on hand and the breakfast part due to the coffee and cigarettes idea.\nThe Bootlegger's Breakfast brought forth sherry's grape and Scotch's smoke to the nose. Next, a malty, grape, and caramel sip led into whisky smoke, Cynar's herbal, and coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqtV8VO9op_2_7jVjGr8OK16q9ti_1JrpAnBvJs_RwEDW7RYIPoygB8lYcynfeu0T_p8yMOsNpwuWVXuptJ4GB-Y9yPUtW25UllP3idpf50H_rJ2hOSwfoWtPSLPLXNevHfzPiGV4gfaS/s320/bootleggers2012.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqtV8VO9op_2_7jVjGr8OK16q9ti_1JrpAnBvJs_RwEDW7RYIPoygB8lYcynfeu0T_p8yMOsNpwuWVXuptJ4GB-Y9yPUtW25UllP3idpf50H_rJ2hOSwfoWtPSLPLXNevHfzPiGV4gfaS/s800/bootleggers2012.jpg", "comment_count": 0 }, { "title": "[orana maria]", "url": "https://cocktailvirgin.blogspot.com/2016/09/orana-maria.html", "published": "2016-09-06T10:00:00.000-04:00", "updated": "2017-07-02T20:23:10.894-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "creme de banane", "falernum", "lime juice", "orgeat", "rum" ], "ingredients": [ "2 oz Hamilton's 80 Proof Guyana Rum", "3/4 oz Lime Juice", "1/2 oz Giffard's Banane du Bresil", "1/4 oz Velvet Falernum", "1/4 oz Fee's Orgeat", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Hamilton's 80 Proof Guyana Rum\n3/4 oz Lime Juice\n1/2 oz Giffard's Banane du Bresil\n1/4 oz Velvet Falernum\n1/4 oz Fee's Orgeat\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass.\nFor a second drink at Estragon, I narrowed my choices down to two in Sahil Mehta's drink notebook, and I let Sahil pick this unnamed tropical drink of the day. The recipe reminded me of a Mai Tai with the orange liqueur aspect split into banana liqueur and falernum. Since Mai Tai was based on a Tahitian\nphrase\n, I looked up the Tahitian word for banana, and their indigenous fe'i banana almost steered me into calling this the Fei Tai. However, the search led me to Paul Gaugin who included Tahitian bananas in a few of his paintings including the 1891\nLa Orana Maria\n. Sahil expressed great joy in the art connection, so I dubbed this one the Orana Maria.\nThe Orana Maria presented a banana aroma accented by clove spice to the nose. Next, lime and the rum's caramel on the sip transitioned to rum, nutty, and banana notes on the swallow with a spice-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXt9DwoL9l5699Og1S0cKEbUpIeSuQKJE8f2GO2jc5n3cY5Ku6c3pmao5O6wMOOeMKWkQnEpOxeywDu9URe6313mQBZip55waERZM9DrJsyK2qrBq_5c1Uu9-cl58O7CR1yF6UjonTX0Zv/s320/oranamaria2013.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXt9DwoL9l5699Og1S0cKEbUpIeSuQKJE8f2GO2jc5n3cY5Ku6c3pmao5O6wMOOeMKWkQnEpOxeywDu9URe6313mQBZip55waERZM9DrJsyK2qrBq_5c1Uu9-cl58O7CR1yF6UjonTX0Zv/s800/oranamaria2013.jpg", "comment_count": 0 }, { "title": "movin' to the country", "url": "https://cocktailvirgin.blogspot.com/2016/09/movin-to-country.html", "published": "2016-09-07T08:00:00.000-04:00", "updated": "2017-07-02T20:20:54.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "campari", "creme de peche", "egg white", "lemon juice", "punt e mes" ], "ingredients": [ "2 oz Campari", "1 oz Punt e Mes", "1/2 oz Crème de Peche", "1/2 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with, strain into a large coupe glass, and garnish with a grapefruit twist.", "body_text": "2 oz Campari\n1 oz Punt e Mes\n1/2 oz Crème de Peche\n1/2 oz Lemon Juice\n1 Egg White\nShake once without ice and once with, strain into a large coupe glass, and garnish with a grapefruit twist.\nTwo Wednesdays ago, I stopped into Trina's Starlite Lounge for dinner when bartenders Tainah Soares and Cory Buono were working. For a drink, I asked Tainah for the Movin' to the Country that she described as Tony Iamunno's creation. I was drawn to the drink for the combination of Campari and peach is a great one that I learned through Derek Brown's\nBitter Peach\nand tinkered with in my\nCampeche\n. Once prepared, the Movin' to the Country's grapefruit twist brightened the orange and peach aroma. Next, a creamy grape sip led into a peach swallow with a soft, rounded bitterness and an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XIyFpFh05ZonSQuHbZxlBuddNjo2R10DjXigfkGj-7RRfzcYSut7iMdWBPoACIU4n9trJs2DDgB1ywOKbqjak0GInCDA2f6ZkmJDRlECqTugSLUv9hs2eS91kuBRYIC6YrBClz_aL7QD/s320/movincountry2015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XIyFpFh05ZonSQuHbZxlBuddNjo2R10DjXigfkGj-7RRfzcYSut7iMdWBPoACIU4n9trJs2DDgB1ywOKbqjak0GInCDA2f6ZkmJDRlECqTugSLUv9hs2eS91kuBRYIC6YrBClz_aL7QD/s800/movincountry2015.jpg", "comment_count": 1 }, { "title": "colossal youth", "url": "https://cocktailvirgin.blogspot.com/2016/09/colossal-youth.html", "published": "2016-09-07T10:00:00.000-04:00", "updated": "2017-07-02T20:20:26.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "BarNotes", "year": null }, "categories": [ "bitters (mole)", "campari", "creme de cacao", "mezcal", "rum", "sloe gin" ], "ingredients": [ "1 1/2 oz Mezcal (Montelobos)", "1/2 oz Smith & Cross Rum", "1/2 oz Sloe Gin (Atxa Patxaran)", "1/2 oz Campari", "1/4 oz Tempus Fugit Crème de Cacao", "1 barspoon Bittermens Mole Bitters (2 dash)" ], "instructions": "Stir with ice and strain into a cocktail glass or into a rocks glass with a big ice cube. Garnish with a lemon twist.", "body_text": "1 1/2 oz Mezcal (Montelobos)\n1/2 oz Smith & Cross Rum\n1/2 oz Sloe Gin (Atxa Patxaran)\n1/2 oz Campari\n1/4 oz Tempus Fugit Crème de Cacao\n1 barspoon Bittermens Mole Bitters (2 dash)\nStir with ice and strain into a cocktail glass or into a rocks glass with a big ice cube. Garnish with a lemon twist.\nAfter getting home from Trina's Starlite Lounge, I decided to figure out a nightcap plan. The recipe solution came to me via the\nBarNotes\nwebsite (I do not have an iPhone to use their app) where I had earlier stumbled upon Rafa Garcia Febles' Young Marble Giants tribute, Colossal Youth. Rafa's recipe was a riff on Colin Shearn's\nTransatlantic Giant\nfrom\nBeta Cocktails\nexcept with mezcal and Campari instead of the original's Bourbon and Cynar.\nThe Colossal Youth shared lemon oil notes over the drink's rum funk and mezcal smoke aromas. Next, a dark berry from the sloe liqueur mingled with the caramel on the sip, and the swallow gave forth smoky agave, Jamaican rum funk, chocolate, and bitter orange flavors. Indeed, the recipe proved to be just as colossal as Shearn's cocktail giant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEintyR8wphSupVWOO5mZV2QeqLNVw68sk_Yw2kBPfOJwvG0Vm7eq58xxzCcDuKzgLE4Feqqm-aWbrXml5RI3sSpxIbm_fJZDPe0Tyg85NK1QRbXKsM3STEWDv8QjNCBwx90IKel_Cstp/s320/colossalyouth2017.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEintyR8wphSupVWOO5mZV2QeqLNVw68sk_Yw2kBPfOJwvG0Vm7eq58xxzCcDuKzgLE4Feqqm-aWbrXml5RI3sSpxIbm_fJZDPe0Tyg85NK1QRbXKsM3STEWDv8QjNCBwx90IKel_Cstp/s800/colossalyouth2017.jpg", "comment_count": 0 }, { "title": "shattered glasser", "url": "https://cocktailvirgin.blogspot.com/2016/09/shattered-glasser.html", "published": "2016-09-08T08:00:00.000-04:00", "updated": "2017-07-02T20:19:55.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "batavia arrack", "benedictine", "bitters (mole)", "mezcal", "pimento dram", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz El Tesoro Reposado Tequila (Espolon)", "1/2 oz Los Amantes Mezcal Joven (Montelobos)", "3/4 oz Carpano Antica (Alessio Sweet Vermouth)", "1/2 oz Batavia Arrack", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Benedictine", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 oz El Tesoro Reposado Tequila (Espolon)\n1/2 oz Los Amantes Mezcal Joven (Montelobos)\n3/4 oz Carpano Antica (Alessio Sweet Vermouth)\n1/2 oz Batavia Arrack\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Benedictine\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a coupe glass.\nFor my post-work shift drink two Thursdays ago, I reached for the\nDeath & Co. Cocktail Book\nand found Phil Ward's circa 2008 creation the Shattered Glasser. The background history provided was that Avery Glasser of the Bittermens wanted to drink all of his favorite ingredients in a single glass, and Phil conjured up this three-spirited Manhattan riff of sorts. The idea of crafting a drink after Avery's whim reminded me of the\nBird Bath\nwhere he wanted to drink something made with only bird-themed ingredients. Once prepared, the Shattered Glasser offered smoky agave, funky Batavia Arrack, and hints of chocolate to the nose. Next, the vermouth's grape dominated the sip, and the swallow began with agave and Batavia Arrack notes paired with herbal and chocolate ones and ended with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m34cKkaZM9s6CdhyphenhyphenaufWI3SCEI44UkRU60CxhkLzjsN3GbRYC4-lPx5mdOjdw5eFemVHKwZhdxSjeuGcoI9O1E-S3Mqe29dUThA9YHsbTLKN4xbk5lIXm2TObNbSGOmdf6bb1rBjnKjB/s320/shatteredglass2018.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m34cKkaZM9s6CdhyphenhyphenaufWI3SCEI44UkRU60CxhkLzjsN3GbRYC4-lPx5mdOjdw5eFemVHKwZhdxSjeuGcoI9O1E-S3Mqe29dUThA9YHsbTLKN4xbk5lIXm2TObNbSGOmdf6bb1rBjnKjB/s800/shatteredglass2018.jpg", "comment_count": 0 }, { "title": "little miss annabelle", "url": "https://cocktailvirgin.blogspot.com/2016/09/little-miss-annabelle.html", "published": "2016-09-09T08:00:00.000-04:00", "updated": "2017-07-02T20:19:20.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "benedictine", "bitters (Peychaud's)", "cognac", "lemon juice", "pear liqueur", "simple syrup" ], "ingredients": [ "2 oz Pierre Ferrand Ambre Cognac (Camus VS)", "3/4 oz Lemon Juice", "1/4 oz Mathilde Pear Liqueur (Rothman & Winter)", "1/4 oz Benedictine", "1/4 oz Simple Syrup", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Pierre Ferrand Ambre Cognac (Camus VS)\n3/4 oz Lemon Juice\n1/4 oz Mathilde Pear Liqueur (Rothman & Winter)\n1/4 oz Benedictine\n1/4 oz Simple Syrup\n1 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass.\nTwo Fridays ago, I turned to a recipe that I had spotted in the Pierre Ferrand's\nNew York City Cocktail Book\nand traced back to the\nDeath & Co. Cocktail Book\ncalled Little Miss Annabelle. The drink was Joaquin Simo's 2009 riff on a Sidecar that superbly brought together pear and Benedictine to take the place of orange liqueur. Once built, the drink offered a Cognac and lemon aroma with a hint of pear. Next, the lemon and pear continued on into the sip, and the swallow shared Cognac and herbal notes with a spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyl5wMVu0daFwtdh322e9jhRxraVgMEO626eRfm4yWgSVNq9JebakgaQ_NbwPrKKZOnzVjbEeu-qFgmXX2bucWhV7daTasz6hTDeKuo2g-KVX8GQDlil_jQ8tNgFwYu8KyQWYCsp_2HvZ/s320/littlemissana2021.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyl5wMVu0daFwtdh322e9jhRxraVgMEO626eRfm4yWgSVNq9JebakgaQ_NbwPrKKZOnzVjbEeu-qFgmXX2bucWhV7daTasz6hTDeKuo2g-KVX8GQDlil_jQ8tNgFwYu8KyQWYCsp_2HvZ/s800/littlemissana2021.jpg", "comment_count": 0 }, { "title": "hey heywood!", "url": "https://cocktailvirgin.blogspot.com/2016/09/hey-heywood.html", "published": "2016-09-10T08:00:00.001-04:00", "updated": "2026-01-05T11:14:33.870-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "chartreuse (yellow)", "gin", "lemon juice", "pear liqueur" ], "ingredients": [ "3/4 oz Berkshire Mountain Distillers Greylock Gin", "3/4 oz St. George Spiced Pear Liqueur", "3/4 oz Yellow Chartreuse", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Berkshire Mountain Distillers Greylock Gin\n3/4 oz St. George Spiced Pear Liqueur\n3/4 oz Yellow Chartreuse\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nFor the drink of the day at Loyal Nine two weeks ago, I was inspired by the\nHoop La\ncocktail. As I described in that post, it appears in the 1930\nSavoy Cocktail Book\nand 1933\nHollywood Cocktails\nunder three other names including the Hey Hey and a nod to Algonquin Round Table member Frank Sullivan. I might have also considered its relation to Last Word\nvariations\nespecially those that were a bit softer with Yellow Chartreuse instead of Green. To mimic the brandy base in the Hoop La, I utilized St. George's Spiced Pear Liqueur and opted for a more herbal base spirit of gin. I had tested the recipe out the week before with a regular as a 3:1:1:1 recipe, and he thought it was a bit thin but delicious. He reordered it as an equal parts number and rather enjoyed it. For a name, I stuck with the Hoop La theme and combined the Hey Hey with another Algonquin Round Table member, Heywood Broun, to form the Hey Heywood!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzHOvYiU0UL5Au9-nOrDfjvNaJzsPbHcxLzb9RA8BbQhkmhU-KoYWMKcTRPq40OtfuYM-27bY15n9fCvYjS2EMYWFLNHoen4T9hMujBFWrZ_RGJs3M3WXoU4fCJeVhlzkq7TW-AR_9FP-/s320/heyheywood.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzHOvYiU0UL5Au9-nOrDfjvNaJzsPbHcxLzb9RA8BbQhkmhU-KoYWMKcTRPq40OtfuYM-27bY15n9fCvYjS2EMYWFLNHoen4T9hMujBFWrZ_RGJs3M3WXoU4fCJeVhlzkq7TW-AR_9FP-/s800/heyheywood.jpg", "comment_count": 1 }, { "title": "banana hammock", "url": "https://cocktailvirgin.blogspot.com/2016/09/banana-hammock.html", "published": "2016-09-10T10:30:00.000-04:00", "updated": "2017-07-02T20:18:15.912-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Dan Greenbaum", "source": "Attaboy", "year": 2014 }, "categories": [ "creme de banane", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 1/2 oz Plantation Overproof Rum (2 oz Plantation Traditional Dark)", "1 oz Lime Juice", "1/2 oz Banana Liqueur (Giffard Banane du Bresil)", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a double Old Fashioned glass (Tiki mug), fill with crushed ice, and float 1/2 oz overproof Jamaican rum (Smith & Cross). Garnish with a mint sprig, lime wedge, and nutmeg.", "body_text": "1 1/2 oz Plantation Overproof Rum (2 oz Plantation Traditional Dark)\n1 oz Lime Juice\n1/2 oz Banana Liqueur (Giffard Banane du Bresil)\n1/2 oz Orgeat\nShake with ice, strain into a double Old Fashioned glass (Tiki mug), fill with crushed ice, and float 1/2 oz overproof Jamaican rum (Smith & Cross). Garnish with a mint sprig, lime wedge, and nutmeg.\nAfter my shift two Saturdays ago, I turned to the Pierre Ferrand\nNew York City Cocktail Book\nfor drink ideas. There, I spotted the Banana Hammock by Dan Greenbaum of Attaboy circa 2014. I was drawn to the recipe for it reminded me of a banana-for-orange liqueur Mai Tai similar to the\nIsland Hop\nand\nOrana Maria\n, and it definitely fit my Tiki mood.\nThe Banana Hammock shared a woody spice, mint, lime, and overproof rum aroma that came across in a cologne sort of way akin to the\nRude Boy\n. Next, the lime paired well with the rum's caramel on the sip, and the swallow offered more rum flavors along with nutty and banana ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIgJWXp8tVTB0uyg9gP8r5Sh5ZGz916_BQQLcGjUQctwQNpZJYJidz13Yge0zeDCkg1Lr5dRypONe9ozg7FLz7VE-T5os85bnqLpZ1a95axm1uQ2jOi1PSPJ1AI8-CIlVeeUQbG0aUY_2/s320/bananahammock2023.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIgJWXp8tVTB0uyg9gP8r5Sh5ZGz916_BQQLcGjUQctwQNpZJYJidz13Yge0zeDCkg1Lr5dRypONe9ozg7FLz7VE-T5os85bnqLpZ1a95axm1uQ2jOi1PSPJ1AI8-CIlVeeUQbG0aUY_2/s800/bananahammock2023.jpg", "comment_count": 1 }, { "title": "grand junction punch", "url": "https://cocktailvirgin.blogspot.com/2016/09/grand-junction-punch.html", "published": "2016-09-11T08:00:00.000-04:00", "updated": "2017-07-02T20:08:03.843-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "brandy", "lemon juice", "lime juice", "rum", "soda", "tea" ], "ingredients": [ "6 oz Lustau Brandy", "6 oz Barbancourt 8 Year Rum", "8 oz Earl Grey Tea Syrup (*)", "1 oz Tamarind Syrup (**)", "4 oz Lime Juice", "4 oz Lemon Juice" ], "instructions": "Build in a punch bowl, add ice, and stir. Gently mix in 12 oz soda water and garnish with floated lemon twist flowers. Serves 4-6 easily and 2-3 if motivated. Recipe scales down 4 fold rather well.", "body_text": "6 oz Lustau Brandy\n6 oz Barbancourt 8 Year Rum\n8 oz Earl Grey Tea Syrup (*)\n1 oz Tamarind Syrup (**)\n4 oz Lime Juice\n4 oz Lemon Juice\nBuild in a punch bowl, add ice, and stir. Gently mix in 12 oz soda water and garnish with floated lemon twist flowers. Serves 4-6 easily and 2-3 if motivated. Recipe scales down 4 fold rather well.\n(*) A moderately strong steep of Earl Grey tea combined with an equal part of sugar. We use Serendi-tea brand.\n(**) A 1/2 pound of tamarind concentrate is brought up to 1 quart in hot simple syrup. Perhaps 1/4 oz tamarind concentrate to 3/4 oz simple syrup will work in a pinch.\nIn the late Spring or early Summer, I changed the large format offering on the menu from\nBlood of the Kapu Tiki\nto something more classic to the punch bowl format. One of the flavor combinations that I started with was the trio of brandy, lemon, and Earl Grey which reminded me of a\nSidecar\ngiven the tea's bergamot aspect. I ended up splitting the spirit with rum and adding a hint of tamarind for an exotic note to complement the tea, and these two additions were similar to the direction we took in the\nPattaya Punch\n. For a name, I went with the Grand Junction after the active, century-and-a-half oldone track rail road that starts near the B.U. Bridge connecting Kenmore Square to Cambridgeport, runs past our restaurant, and ends in East Boston. The majority of the locals and many of our diners are quite familiar with the trains' whistles, and this is definitely one way to help make it all the more bearable.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY84UcqMDcOZvKI876KAhNq3R0dVzG7SXkygeFo8hw9Xrzuiq29jqY-OGuBbbaclYXywPNuwTMwG6zCm6S2ZqltQpQYlQ9XIP5Jf6wjXB5Xf2cDbh-y6MnvqxNimo5oE60MZp5r-MTIFxH/s320/grandjunction.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY84UcqMDcOZvKI876KAhNq3R0dVzG7SXkygeFo8hw9Xrzuiq29jqY-OGuBbbaclYXywPNuwTMwG6zCm6S2ZqltQpQYlQ9XIP5Jf6wjXB5Xf2cDbh-y6MnvqxNimo5oE60MZp5r-MTIFxH/s800/grandjunction.jpg", "comment_count": 0 }, { "title": "dame en rouge", "url": "https://cocktailvirgin.blogspot.com/2016/09/dame-en-rouge.html", "published": "2016-09-12T08:00:00.000-04:00", "updated": "2017-07-02T20:07:32.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "lime juice", "simple syrup", "soda", "vermouth (sweet)" ], "ingredients": [ "2 oz Maurin Red Vermouth", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a Collins glass containing 2 oz soda water. Fill with crushed ice and garnish with a mint sprig and a lime wedge and cherry flag.", "body_text": "2 oz Maurin Red Vermouth\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a Collins glass containing 2 oz soda water. Fill with crushed ice and garnish with a mint sprig and a lime wedge and cherry flag.\nTwo Mondays ago, Andrea and I made the pilgrimage north to Woburn to have dinner at the Baldwin Bar at Sichuan Garden II. For a starter, I asked bartender Vannaluck Hongthong for the Dame En Rouge since it seemed like the perfect aperitif. Van described how this was Ran Duan's creation using the rather flavorful sweet vermouth from Maurin, and the name seemed to be a tribute to a 1935 Barbara Stanwyck film. Once prepared, the garnishes delivered pleasing mint and lime notes to the nose. Next, a carbonated grape and lime sip akin to the\nFig Leaf Cocktail\nled into a rather herbal swallow from the vermouth's botanicals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TIv3bKi4R4BG8CoYUGQ-JG6hcsIQKHgo_iJ8laIvZ8xGFSYkEZPLZJmFzH9a730gwNDrjCSylnpxkHdUcvyPYDiVioNR2EupJrC2CULA-LpfxDG5JK04p4x1mjKRlow9GsB_PTRVBKCA/s320/damerouge2026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TIv3bKi4R4BG8CoYUGQ-JG6hcsIQKHgo_iJ8laIvZ8xGFSYkEZPLZJmFzH9a730gwNDrjCSylnpxkHdUcvyPYDiVioNR2EupJrC2CULA-LpfxDG5JK04p4x1mjKRlow9GsB_PTRVBKCA/s800/damerouge2026.jpg", "comment_count": 0 }, { "title": "harrison bergeron", "url": "https://cocktailvirgin.blogspot.com/2016/09/harrison-bergeron.html", "published": "2016-09-12T10:00:00.000-04:00", "updated": "2017-07-02T20:06:53.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Patrick Andrew", "source": "Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "amaro", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Four Roses Bourbon", "1 oz Carpano Antica Sweet Vermouth", "1 oz Amaro Montengro" ], "instructions": "Stir with ice, strain into a double Old Fashioned glass with fresh ice, and garnish with an orange twist.", "body_text": "1 oz Four Roses Bourbon\n1 oz Carpano Antica Sweet Vermouth\n1 oz Amaro Montengro\nStir with ice, strain into a double Old Fashioned glass with fresh ice, and garnish with an orange twist.\nFor a first drink at the Baldwin Bar at Sichuan Garden II, Andrea asked bartender Vannaluck Hongthong for the Harrison Bergeron. Van relayed how the recipe was crafted by Patrick Andrew as a tribute to Kurt Vonnegut as it is named after Vonnegut's 1961 short story. Overall, the recipe was an Amaro Montenegro riff on the Boulevardier similar to the gin-based\nEldridge\nand rum-based\nBlood of My Enemies\n.\nOnce prepared, the Harrison Bergeron began with an orange oil aroma that led into a citrussy grape sip. Next, the swallow began with Bourbon flavors followed by lightly bittered orange notes, and the bitterness began to come through more as the ice melted.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPBLAIcBMWNogQbRdwMBRIliZVr1BVKntj5x2zNiwj4-ZpuQ7PeMj_cHNtsmF50wAYf0s-b2Tm_iy9VsRWo6mFR-JetYgP4t9HeYmcKuwLKlfQxKIds4FLHi1u5Vk1ncCNcastgDzueaR/s320/harrisonberg2027.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPBLAIcBMWNogQbRdwMBRIliZVr1BVKntj5x2zNiwj4-ZpuQ7PeMj_cHNtsmF50wAYf0s-b2Tm_iy9VsRWo6mFR-JetYgP4t9HeYmcKuwLKlfQxKIds4FLHi1u5Vk1ncCNcastgDzueaR/s800/harrisonberg2027.jpg", "comment_count": 0 }, { "title": "picotin", "url": "https://cocktailvirgin.blogspot.com/2016/09/picotin.html", "published": "2016-09-13T08:00:00.000-04:00", "updated": "2017-07-02T20:06:22.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Florian Dubios", "source": "Joyeux Bordel", "year": 2015 }, "categories": [ "aquavit", "lemon juice", "lillet", "maraschino", "suze" ], "ingredients": [ "3/4 oz Suze Gentian Liqueur (Salers)", "3/4 oz Linie Aquavit (Aalborg)", "2/3 oz Lemon Juice", "1/2 oz Cocchi Americano", "1/3 oz Luxardo Maraschino Liqueur" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a cherry (omit).", "body_text": "3/4 oz Suze Gentian Liqueur (Salers)\n3/4 oz Linie Aquavit (Aalborg)\n2/3 oz Lemon Juice\n1/2 oz Cocchi Americano\n1/3 oz Luxardo Maraschino Liqueur\nShake with ice, strain into a cocktail glass, and garnish with a cherry (omit).\nTwo Tuesdays ago, I had made my first pass through the new\nDifford's Guide: Volume 12\nand picked out a few solid contenders to make. The first on the list was the Picotin from Florian Dubios that he created in 2015 at London's Joyeux Bordel. Overall, the recipe had the feel of a Corpse Reviver #2 except with five parts not to mention a bunch of substitutions. While lemon and Cocchi Americano were kept intact, the herbal spirit was aquavit instead of gin and absinthe. Moreover, the orange liqueur was replaced by gentian and Maraschino liqueurs. Definitely not the exact feel of a Corpse Reviver #2, but I would feel comfortable serving it to a lover of the classic.\nThe Picotin greeted the nose with an earthy gentian and nutty Maraschino combination that was brightened by lemon and caraway aromas. Next, lemon and cherry on the sip gave way to caraway, nutty, and gentian flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcD2n3gvy-9DM3q-REzqz4TXLaeBPCVSZhPSqUl5jCe5JK5pc7u1WjCu4y2II9zeMOKpg-BZQ48LnKJL5I4FWula8hlaunhFeT-t45kQX4RPw8PGtp429dJ5dFl6JiFa_9UEzpeS_dGKpy/s320/picotin2030.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcD2n3gvy-9DM3q-REzqz4TXLaeBPCVSZhPSqUl5jCe5JK5pc7u1WjCu4y2II9zeMOKpg-BZQ48LnKJL5I4FWula8hlaunhFeT-t45kQX4RPw8PGtp429dJ5dFl6JiFa_9UEzpeS_dGKpy/s800/picotin2030.jpg", "comment_count": 0 }, { "title": "shipwrecked in paradise", "url": "https://cocktailvirgin.blogspot.com/2016/09/shipwrecked-in-paradise.html", "published": "2016-09-14T08:00:00.000-04:00", "updated": "2018-05-27T11:33:53.541-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "apricot liqueur", "bitters (Angostura)", "curacao", "lime juice", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "1 oz Cruzan Dark Rum", "1 oz Cruzan Light Rum", "3/4 oz Apricot Liqueur", "1/2 oz Dry Curaçao", "1/2 oz Orgeat", "3/4 oz Key Lime Juice", "1 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a tall glass or Tiki mug. Fill with crushed ice and garnish with 3-4 dash Angostura Bitters.", "body_text": "1 oz Cruzan Dark Rum\n1 oz Cruzan Light Rum\n3/4 oz Apricot Liqueur\n1/2 oz Dry Curaçao\n1/2 oz Orgeat\n3/4 oz Key Lime Juice\n1 oz Pineapple Juice\nShake with ice and strain into a tall glass or Tiki mug. Fill with crushed ice and garnish with 3-4 dash Angostura Bitters.\nTwo Wednesdays ago, I ventured downtown and stopped in at Stoddard's. For a first drink, I asked bar manager Jamie Walsh for the Shipwrecked in Paradise, and Jamie mentioned that it was the handiwork of bartender Tony Iamunno. With apricot in the mix, the combination reminded me a little of mid-century\nZombie\nrecipes. Once prepared, the drink's bitters garnish provided an allspice and clove bouquet to the nose. Next, a rich sip filled with lime and orange notes transitioned into a rum, nutty, and apricot swallow with a spiced pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_GJEZGLBuOPlmGI1DCgZnnhYnAk7mCGQKZD6RxltMTqDHs2qnsYA6kQ_MZS92rJK0MPfUIKcfH94A3PfbbfP-etXl9vTZbBEDVTKiIUGbVkcrDoQXCMxLTZSLlEapxpC0pkQguKROr-1/s320/shipwreckparad2032.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_GJEZGLBuOPlmGI1DCgZnnhYnAk7mCGQKZD6RxltMTqDHs2qnsYA6kQ_MZS92rJK0MPfUIKcfH94A3PfbbfP-etXl9vTZbBEDVTKiIUGbVkcrDoQXCMxLTZSLlEapxpC0pkQguKROr-1/s800/shipwreckparad2032.jpg", "comment_count": 0 }, { "title": "zombie apocalypse", "url": "https://cocktailvirgin.blogspot.com/2016/09/zombie-apocalypse.html", "published": "2016-09-14T10:30:00.000-04:00", "updated": "2017-07-02T20:05:20.277-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jerry Slater", "source": "H. Harper Station", "year": 2013 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "cognac", "falernum", "lime juice", "mezcal", "orgeat", "rum", "rum (white)" ], "ingredients": [ "1/2 oz Denizen White Rum", "1/2 oz Flor de Caña 7 Year Rum (Havana Club 7 Year)", "1/2 oz Lemon Hart 151 Proof Rum", "1/2 oz Joven Mezcal (Montelobos)", "1/2 oz Pierre Ferrand 1840 Cognac (Camus VS)", "1/2 oz Marie Brizard Apricot Liqueur", "1/2 oz Velvet Falernum", "1/2 oz Orgeat", "1 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, and fill with crushed ice. Float 1/2 oz grenadine so it cascades down like blood.", "body_text": "1/2 oz Denizen White Rum\n1/2 oz Flor de Caña 7 Year Rum (Havana Club 7 Year)\n1/2 oz Lemon Hart 151 Proof Rum\n1/2 oz Joven Mezcal (Montelobos)\n1/2 oz Pierre Ferrand 1840 Cognac (Camus VS)\n1/2 oz Marie Brizard Apricot Liqueur\n1/2 oz Velvet Falernum\n1/2 oz Orgeat\n1 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice, strain into a Collins glass, and fill with crushed ice. Float 1/2 oz grenadine so it cascades down like blood.\nAfter returning home from my night on the town, I was in the mood for a nightcap. On my computer's hard drive, I uncovered a \"recipes to make\" file that included a Zombie variation, the Zombie Apocalypse, from a 2013\nGrub Street\narticle. The drink was concocted by Jerry Slater of H. Harper Station in Atlanta, and I was later able to locate the recipe in the\nZombie Horde\nbook. To add the classic's three rum base, the Zombie Apocalypse included mezcal and brandy in the mix, and similar to the Shipwrecked in Paradise, it contained apricot brandy as well.\nThe garnishes I added to the Zombie Apocalypse donated mint and floral notes over the recipe's smoky and fruity ones. Next, a lime and fruitiness on the sip led into rum, brandy, smoke, apricot, and earthy orgeat on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAFXdqkT_m41sH604lOmpIH6VBgXXXMm1Co_2VlZLgAFYylPxAZc6K1l4p0bu6vw0bIvy2Hfvnv7lgmhQZ-FqzfixGcFeW_AsCn6nPc6LIm0-wPaoqutvrG5LXZTHx4EeBrDIHTXlZNl8/s320/zombieapoc2035.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAFXdqkT_m41sH604lOmpIH6VBgXXXMm1Co_2VlZLgAFYylPxAZc6K1l4p0bu6vw0bIvy2Hfvnv7lgmhQZ-FqzfixGcFeW_AsCn6nPc6LIm0-wPaoqutvrG5LXZTHx4EeBrDIHTXlZNl8/s800/zombieapoc2035.jpg", "comment_count": 1 }, { "title": "prospector", "url": "https://cocktailvirgin.blogspot.com/2016/09/prospector.html", "published": "2016-09-15T08:00:00.000-04:00", "updated": "2017-07-02T19:58:09.630-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Thomas Waugh", "source": "Difford's Guide to Cocktails #12", "year": 2010 }, "categories": [ "benedictine", "bitters (aged)", "madeira", "scotch" ], "ingredients": [ "2 oz Blended Scotch Whisky (1 3/4 oz Buchanan's 12 Year + 1/4 oz Caol Ila 12 Year)", "3/4 oz Verdelho Madeira (Blandy's 5 Year)", "3/4 oz Benedictine", "1 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a flamed orange twist (omit flamed part). Pourhouse", "body_text": "2 oz Blended Scotch Whisky (1 3/4 oz Buchanan's 12 Year + 1/4 oz Caol Ila 12 Year)\n3/4 oz Verdelho Madeira (Blandy's 5 Year)\n3/4 oz Benedictine\n1 dash Fee's Whiskey Barrel Aged Bitters\nStir with ice, strain into a coupe, and garnish with a flamed orange twist (omit flamed part).\nTwo Thursdays ago, I reached for my new\nDifford's Guide to Cocktails #12\nand decided on the Prospector. This was not the\nKask\nor\nPourhouse\nProspector Cocktails, but one created by Thomas Waugh in 2010 when he was in San Francisco. Since Scotch and Madeira have paired well together in the\nRobin Wood\nand\n91st Division\n, I was game to give this a go.\nThe Prospector shared orange and peaty smoke notes to the nose. Next, grape and malt on the sip were followed up by smoky whisky and herbal notes on the swallow with a cinnamon finish. As Benedictine has paired well in the past with both Madeira and Scotch, it was not too surprising that it was just as much of a success here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorvArisdw9QawIC27VZbACs9IUeAR-3DUJ7nNX_AHtS1U8RqRWnASA0sSmk4r0rlBZVNF7chIszqKZMwsgZYcICytYq-UIRrSL3t0mOI630wRTOBCtv-7ZC4XA4OKgyRDcbPweyWYFrsd/s320/prospector2036.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorvArisdw9QawIC27VZbACs9IUeAR-3DUJ7nNX_AHtS1U8RqRWnASA0sSmk4r0rlBZVNF7chIszqKZMwsgZYcICytYq-UIRrSL3t0mOI630wRTOBCtv-7ZC4XA4OKgyRDcbPweyWYFrsd/s800/prospector2036.jpg", "comment_count": 0 }, { "title": "under lock and key", "url": "https://cocktailvirgin.blogspot.com/2016/09/under-lock-and-key.html", "published": "2016-09-16T08:00:00.000-04:00", "updated": "2017-07-02T19:57:34.994-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jordan Felix", "source": "Clyde Commons", "year": 2013 }, "categories": [ "bitters (Angostura)", "creme de peche", "genever", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Bols Genever", "3/4 oz Sweet Vermouth (Alessio)", "1/2 oz Crème de Peche de Vigne (Briottet)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Bols Genever\n3/4 oz Sweet Vermouth (Alessio)\n1/2 oz Crème de Peche de Vigne (Briottet)\n1 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nAfter my shift two Fridays ago, I turned to Jordan Felix's Under Lock and Key that he created at Portland's Clyde Commons. I uncovered the recipe in the Bols Bartending's\nTraveling Cocktail Book 2013\ncollection, and I was hoping that peach liqueur would work as well as rhubarb syrup did in the\nOld New York Cocktail\n. Once prepared, the orange twist oils brightened up the Genever's malt on the nose. Next, the sip was filled with the sweet vermouth's grape, and the swallow offered an intriguing Genever transitioning into peach effect with a hint of spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsTAsORm9-NbrrOkmPWJOIs2wKLtnzepbU7jYxAOOHP53UE7zPOqxdeXLGe90rAYFlAoP84P1iybNGzNimL_SOUMX8uDsH2hdGf7Zfj4Klw_2wm38pOORdE25HMCnLNIoDCG66oD76C1f/s320/underlockkey2039.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsTAsORm9-NbrrOkmPWJOIs2wKLtnzepbU7jYxAOOHP53UE7zPOqxdeXLGe90rAYFlAoP84P1iybNGzNimL_SOUMX8uDsH2hdGf7Zfj4Klw_2wm38pOORdE25HMCnLNIoDCG66oD76C1f/s800/underlockkey2039.jpg", "comment_count": 0 }, { "title": "intercept", "url": "https://cocktailvirgin.blogspot.com/2016/09/intercept.html", "published": "2016-09-17T08:00:00.000-04:00", "updated": "2017-07-02T20:04:05.577-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "apricot liqueur", "bitters (Angostura)", "campari", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Four Roses Bourbon", "1 oz Punt e Mes", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Campari", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass. Fill with ice and garnish with an orange twist.", "body_text": "1 oz Four Roses Bourbon\n1 oz Punt e Mes\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Campari\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass. Fill with ice and garnish with an orange twist.\nFor my drink of the day two Saturdays ago at Loyal Nine, I was inspired by revisiting the\nRene Barbier\nwith two different guests with good success the night before. In thinking about the combination of apricot and Campari, I considered subbing it into the Rene Barbier's structure. Instead of brandy, I opted for whiskey as the idea of crossing a\nSlope\nwith a Boulevardier appealed to me. The end result was somewhere between the two, and I knew that I had done well when the first drinker at a table not only re-ordered it but came up later to chat with me about it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoLEecpXyvZhkoAgRBQLBkLs71Mw8qTg4wG6fvVC4l0Ah28fsG2hPsuhjHc4Ngmz3IAspuGX__V3Cw_Bci5eiMuZtjkrvBwj_RZgo132Ja_XybHmloxVGYh_J5sm5yZpQrhGk7TCGKiGz/s320/intercept8774.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoLEecpXyvZhkoAgRBQLBkLs71Mw8qTg4wG6fvVC4l0Ah28fsG2hPsuhjHc4Ngmz3IAspuGX__V3Cw_Bci5eiMuZtjkrvBwj_RZgo132Ja_XybHmloxVGYh_J5sm5yZpQrhGk7TCGKiGz/s800/intercept8774.jpg", "comment_count": 0 }, { "title": "creole sazerac", "url": "https://cocktailvirgin.blogspot.com/2016/09/creole-sazerac.html", "published": "2016-09-17T10:00:00.000-04:00", "updated": "2017-07-02T20:03:35.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2011 }, "categories": [ "absinthe", "bitters (Peychaud's)", "cognac", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Barbancourt 3 Star Rum (5 Star/8 Year)", "1/2 oz Pierre Ferrand 1840 Cognac (Camus VS)", "1 tsp 2:1 Cane Sugar Syrup (1/4 oz 1:1)", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rock glass rinsed with Vieux Pontarlier Absinthe (Pernod Absinthe), and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Barbancourt 3 Star Rum (5 Star/8 Year)\n1/2 oz Pierre Ferrand 1840 Cognac (Camus VS)\n1 tsp 2:1 Cane Sugar Syrup (1/4 oz 1:1)\n3 dash Peychaud's Bitters\nStir with ice, strain into a rock glass rinsed with Vieux Pontarlier Absinthe (Pernod Absinthe), and garnish with lemon oil from a twist.\nAfter my shift on Saturday, I was in the mood for something spirituous so I turned to the\nDeath & Co. Cocktail Book\n's section on Sazerac variations. There, I selected Joaquin Simo's 2011 Creole Sazerac; the recipe featured all things French with the Cognac and absinthe being produced in France, and the rum distilled and the bitters invented in the former French colony of Haiti. Once built, the drink gave forth a lemon and anise aroma standard to most Sazeracs. The rich sip led into rum followed by the brandy and the anise-driven spice on the swallow. Indeed, the inclusion of Cognac and utilizing a softer rum provided a gentler version of the\nD-Day Sazerac\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1alfhrphSbNkRH-dfheSZ-0aq9mlpqBgA-oidQSOkNBIa9Zk_lVzOVYR6ObEJpXCAAI31eFTI5B2yzitTvga1i8C5p0FuLDD46g9Q8gAK7NRIFqbv1msGok0XmnGmrkaDgCFzRHbZmRX/s320/creolesazerac2040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1alfhrphSbNkRH-dfheSZ-0aq9mlpqBgA-oidQSOkNBIa9Zk_lVzOVYR6ObEJpXCAAI31eFTI5B2yzitTvga1i8C5p0FuLDD46g9Q8gAK7NRIFqbv1msGok0XmnGmrkaDgCFzRHbZmRX/s800/creolesazerac2040.jpg", "comment_count": 0 }, { "title": "foreward", "url": "https://cocktailvirgin.blogspot.com/2016/09/foreward.html", "published": "2016-09-18T08:00:00.000-04:00", "updated": "2017-07-02T20:03:04.824-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nick Caputo", "source": "Eight Bar", "year": 2012 }, "categories": [ "chartreuse (green)", "creme de peche", "lime juice", "tequila" ], "ingredients": [ "35 mL (1.17 oz) Reposado Tequila (Espolon)", "25 mL (0.83 oz) Crème de Peche (Briottet)", "25 mL (0.83 oz) Lime Juice", "15 mL (0.50 oz) Green Chartreuse" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "35 mL (1.17 oz) Reposado Tequila (Espolon)\n25 mL (0.83 oz) Crème de Peche (Briottet)\n25 mL (0.83 oz) Lime Juice\n15 mL (0.50 oz) Green Chartreuse\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago for the cocktail hour, I reached for my copy of Gaz Regan's\n101 Best New Cocktails 2012\nthat was sticking out on my bookshelf. Despite having made my way through the book a few times picking out recipes, I still found an unmade gem from Nick Caputo of the Eight Bar in Falmouth, UK. Nick's Foreward was a tequila Last Word variation that opted for crème de peche instead of Maraschino and eschewed the equal parts recipe. Since the metric measurements made it difficult to figure out on my Oxo cup, I reached for my 100 mL graduated cylinder. Technically, I could have hit close using half and one ounce measurements (15 and 30 mL, respectively) and a teaspoon (5 mL) to add or remove a measure (or add two measures), but I had the equipment laying around.\nThe Foreward gave forth an agave and Green Chartreuse aroma at first before the peach began to creep in on the nose. Next, lime and orchard fruit on the sip led into tequila melding into the peach-Chartreuse combination on the swallow. Our crème de peche is a lot more subtle and natural than many peach liqueurs, so the effect will be different by the identity of this ingredient.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2cmjiISNiN-X_e3t2x1HVhXFxYqz6l1wedS5oEbUVKv6PooLVbD7lZdkBgXlhSiB2XP-qA-iePIzDmrOpDlIH5Sy0fM8oxCYWYuJ1w3_ZkCQo08Wb9Mdt-APyYTqSFpXuT-mTzm14J_0/s320/mckittrick2041.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2cmjiISNiN-X_e3t2x1HVhXFxYqz6l1wedS5oEbUVKv6PooLVbD7lZdkBgXlhSiB2XP-qA-iePIzDmrOpDlIH5Sy0fM8oxCYWYuJ1w3_ZkCQo08Wb9Mdt-APyYTqSFpXuT-mTzm14J_0/s800/mckittrick2041.jpg", "comment_count": 1 }, { "title": "the sun", "url": "https://cocktailvirgin.blogspot.com/2016/09/the-sun.html", "published": "2016-09-18T10:00:00.000-04:00", "updated": "2017-07-02T20:02:06.669-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "benedictine", "brandy", "creme de rose", "curacao", "egg white", "lime juice", "orange juice", "rum", "sugar" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CXI) was picked by Rebecca of the\nShrubbery\nblog. The theme she chose was \"Drink Nerdy,\" and she elaborated on the choice with her description of, \"The thing that unites everyone who participates in MxMo is our love of cocktails. We love the history, the alchemy, the artistry, and of course the drinking. Loads of us go to conventions, collect memorabilia, read books about all manner of boozy subjects, and tour distilleries like they're sacred places. One might say, we're nerds. I say, what else are you nerdy for? For the purposes of this challenge I'm going to define a nerdy pursuit as: anything from or related to science, science fiction, fantasy, video games, role playing games/characters, or comics. Come up with a cocktail that celebrates or is inspired by a nerdy thing you love. A Cosmo variation for Neil deGrasse Tyson? The perfect sip for Sarah and her Goblin King to share? A beer based cocktail for that barbarian you played in your college D&D game? Star Trek? Anything you are enthusiastic about.\"\nAs I pondered the topic over the last week or so, I thought about my nerdy pursuits, past and present. While an avid collector of Star Wars figurines from Episode 4 through 6 (really, they are episodes 1-3 to me since I skipped watching the rest and perhaps I was not collecting by the time the last of the trilogy rolled out), I figured that Star Wars had been done quite a bit especially with the yearly \"May the 4th\" celebrations across the world. So I considered one of my nerdy pursuits back in high school which was astronomy. One of the high schools in town was lucky enough to have a planetarium and observatory that I got my introduction to as an elementary school student via a yearly visit. Once enrolled into that high school, I was able to take the astronomy course as well as spend my study hall periods helping to grind reflecting mirrors and assist during elementary school visits to the planetarium. I even had my own reflecting telescope as well as subscription to\nAstronomy Magazine\n.\nWith my discovery of Combier's\nLiqueur de Rose\nas a close enough substitute for crème de rose, my mind immediately turned to a drink in William Schmidt's 1891\nThe Flowing Bowl\nthat had previously mocked me (due to the lack of rose cordial) called The Sun. Schmidt was rumored to have created a drink each day as well as many impromptu drinks, and he was quite known for his showmanship as well as his lack of fear of multi-ingredient and complicated drinks (see the\nQueen of Sheba\n, for example). The Sun is absurd and is one that Schmidt scholars have spoken about. Not only does the build require the rose liqueur, two other liqueurs, two spirits, two juices, and sugar, it requires the acquisition of snow which makes it a bit seasonal. Luckily, Schmidt provided the option for the other 3 seasons of the year to use stiffly beaten sweetened egg whites in place of the snow. The pièce de résistance is to write the word \"The Sun\" with grated nutmeg on the snow or egg white and then decorate with fruit. How can this be done? Via a stencil? Slowly tapping pre-grated nutmeg from a folded sheet of paper to craft each letter? Tweezers? I obviously lacked the magic and finesse of The Only William and had to make a few adjustments.\nThe Sun\nThe juice of half an orange (1 oz) and half a lime (1/2 oz) in the bottom of a large, thin glass; add and dissolve a spoonful of powdered sugar with a dash of mineral water (omit sugar and mineral water).\n• 1 pony of fine brandy (1 oz Camus VS Cognac)\n• 1/2 pony of Jamaican rum (1/2 oz Rum Fire)\n• 1 dash Benedictine (1/3 oz)\n• 1 dash Curaçao (1/3 oz Senior Curaçao)\n• 1 dash crème de rose (1/3 oz Combier Liqueur de Rose)\nMix this thoroughly (shake with ice briefly and strain into the glass), fill your glass with fine ice (crushed ice via Lewis Bag); stir well; ornament with frozen snow in the centre, and the brim with fruits (omit fruits); write on the top of the snow \"The Sun,\" with nutmeg (write \"Sun\" with drops of Angostura Bitters and grate nutmeg over the rest of the snow). Should you have no real snow, beat up the white of an egg with a little fine sugar (1 egg white, 1/2 tsp cane crystal sugar).\nOkay, just the recipe alone is pure nerdom in the cocktail sense without even needing a theme like astronomy to tie it back to this Mixology Monday. I listed my ingredient choices, substitutions, and omissions to get this drink done to the best of my technical and inventory capabilities. Once prepared, The Sun shared a nutmeg aroma that was joined with allspice and other notes from the bitters. Next, the sip through a straw was mellow from the orange juice and curaçao with some crispness from the lime. Finally, the swallow offered brandy and Jamaican rum funk flavors that concluded with a floral and herbal finish.\nSo thank you to Rebecca of the Shrubbery blog for getting us to reveal something nerdy about ourselves and to celebrate the occasion with cocktails! And thank you to the rest of the participants and readers for keeping this event going to see the 111th iteration of this online cocktail party!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSD-tcD7VN-ztipszADKthU-F6h1EgXQjcQbHjKzOsv8y1GEmbYeoGGc7EdRBsfR6I9iws4MaGqpI1kLmnOFF2ztQO8re7Ty1P_-PayjrrUu32MIDHrdIYTt0q25z97Dd-9IP-UhLpJRH/s320/thesun2064.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": ":: eight flavors - the untold story of american cuisine ::", "url": "https://cocktailvirgin.blogspot.com/2016/09/eight-flavors-untold-story-of-american.html", "published": "2016-09-19T08:00:00.000-04:00", "updated": "2017-07-02T20:01:16.469-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*book review", "*original", "absinthe", "batavia arrack", "bitters (Angostura)", "lemon juice", "lime juice", "rum", "simple syrup (other)" ], "ingredients": [ "19th Century Pub Crawl" ], "instructions": "Shake with ice, strain into a rocks glass, add ice, and garnish with a lime wheel and freshly grated nutmeg.", "body_text": "I just finished reading\nEight Flavors: The Untold Story of American Cuisine\n, and it got me thinking of a drink of the day at Loyal Nine that was rather successful but had not been published here. The author of the book is Sarah Lohman whom I followed on her historical food and drink blog,\nFour Pounds of Flour\nfor a bit before meeting her in person on her\n19th Century Pub Crawl\nadventure back in 2011. That led to a blog post exchange where Sarah wrote about the return of\nDamson plum liqueur\nwhich I believe disappeared from cocktail books around the 1930s.\nSarah's book discusses how certain outside flavors have entered into American cuisine and been adopted by the masses. She skipped over chocolate and coffee for those flavors have filled up books on their own, but chose to include black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and Sriracha. In each chapter are colorful histories of important but lesser known characters who pushed the flavors along such as the infamous Chili Queens or the 12 year old who figured out how to get vanilla orchids to fertilize and produce vanilla pods with great efficiency. The chapter that got me thinking about drinks I have created was the one on curry powder; I have included my chef's Piccalilli spice blend into two drinks with the first one being our house\nhot buttered rum batter\nover the winter.\nLohman's interest in this group of spice blends began on a foodie \"curry crawl\" through New York City, and she surmises that the Asian Indian ethnicity being the third largest immigrant group after Mexican and Chinese has not hurt curry's acceptance into American cuisine. The book goes into the tales of celebrity chef Ranji Smile who really helped popularize it in the late 19th century; however, curry has been used in America for over 200 years well before Smile's time. The term curry has grown to include spice mixes from other parts of Asian including Thailand and China as well. Curry perhaps got a solid start in early America for several of the spices have antimicrobial properties and are thus good for food preservation.\nCurry traveled back from India to England through the British East India Company, and the desire to eat such foods traveled back with the soldiers, merchants, and officials who spent time over there. The British fascination with curry made its way to America in the mid 18th century, with Hannah Glasse's 1747\nThe Art of Cookery Made Plain and Easy\nbook becoming popular with the Colonists. Curries then made their way into American-penned books starting with Mary Randolph's\nThe Virginia Housewife\nin 1824.\nAt Loyal Nine, chef Marc Sheehan latched onto the Piccalilli curry spice blend that became popular in America. The term stems from Hannah Glasse's 1747 book with the section on how \"to make Paco-Lilla, or Indian Pickle\" perhaps as a take on the 1694 recipe to make \"Pickle Lila.\" The spelling settled on Piccalilli around 1799. Recipes vary widely with a subset of mustard seed, turmeric root, and hot pepper being included in most recipes. The first reference to Piccalilli in America was 1856 in a list of imported English goods and later in an 1878 recipe and in 1880s jokes. Our house piccalilli includes mustard, turmeric, hot pepper (I leave this one out of our drink mixes though), and four other spices. After having great success with the spice blend in our Hot Buttered Rum batter (that worked not only with rum but with Malort!), I decided to make a spiced syrup with the mix that later found its way into a drink of the day.\nGulliver's Grog\n• 1 1/2 oz Old Monk Rum\n• 1/2 oz Batavia Arrack\n• 1 oz Piccalilli Syrup (*)\n• 1/2 oz Lime Juice\n• 1/2 oz Lemon Juice\n• 1 dash Angostura Bitters\n• 12 drop St. George Absinthe\nShake with ice, strain into a rocks glass, add ice, and garnish with a lime wheel and freshly grated nutmeg.\n(*) Sub a turmeric-forward curry powder here at around 1 Tbsp per 1 cup sugar and 1 cup boiling water. Let steep overnight and either carefully decant or strain through a coffee filter.\nThe idea came to me on my flight back from Tales of the Cocktail this past July with a note to myself to make a Grog with the syrup that I had made a month or so before. However, the drink came into fruition when a regular requested an Indian-inspired drink, and luckily I had the syrup and the spirits handy. For spirits, I opted for Indian rum accented with Indonesian Batavia Arrack. Given the guest's pleasure with the mix, I put the recipe into action as one of our drinks of the day with a similar level of success. For a name, I opted for the 1726 reference to\nGulliver's Travels\nin how the ingredients were quite mobile across the world.\nMy copy of\nEight Flavors\nwas sent to me as an advance copy, but it is available on pre-order on\nAmazon.com\nfor a December 6th release.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18xI0GSB70AeWse82Gi9UeIYhG9FATNdw89qOfDWnbHM0p0u_44P8LrbZPkbi-5G26tXKGU2pzGuGNrsBlZa8FcfBKwpatXT4FNT8LeIDZqYlvdBg95XQkJPp7dbpzW4MAZMJzkOmlqXz/s320/eightflavors.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4intLUrRPP5oRK7Ou8PKK3hwxfgSYd3SzQyvI8SkfYta48QzTgEsQFP1ymKSKASCfCeFiMUIB4FCo7g4qNli1lLNfQ1l25li0D_PehFmvvsN4LRM4c6ZACnNuPBu02Y97xAjlrUSX9ZS/s320/gulliversgrog.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18xI0GSB70AeWse82Gi9UeIYhG9FATNdw89qOfDWnbHM0p0u_44P8LrbZPkbi-5G26tXKGU2pzGuGNrsBlZa8FcfBKwpatXT4FNT8LeIDZqYlvdBg95XQkJPp7dbpzW4MAZMJzkOmlqXz/s800/eightflavors.jpg", "comment_count": 0 }, { "title": "mckittrick old-fashioned", "url": "https://cocktailvirgin.blogspot.com/2016/09/mckittrick-old-fashioned.html", "published": "2016-09-19T10:00:00.000-04:00", "updated": "2017-07-02T20:00:00.999-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Theo Lieberman", "source": "Milk & Honey", "year": 2011 }, "categories": [ "bitters (mole)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Granddad Bonded)", "1/2 oz Pedro Ximenez Sherry (Lustau)", "2 dash Molé Bitters (Bittermens)" ], "instructions": "Build in a Double Old Fashioned glass, add a large ice cube, and stir to chill. Garnish with a brandied cherry (Luxardo Maraschino cherry).", "body_text": "2 oz Bourbon (Old Granddad Bonded)\n1/2 oz Pedro Ximenez Sherry (Lustau)\n2 dash Molé Bitters (Bittermens)\nBuild in a Double Old Fashioned glass, add a large ice cube, and stir to chill. Garnish with a brandied cherry (Luxardo Maraschino cherry).\nTwo Mondays ago, I was in the mood for a nightcap, so I reached for Robert Simonson's\nThe Old Fashioned Book\nfor a stiff drink recipe. There, I selected Theo Lieberman's McKittrick Old Fashioned that he crafted at Milk & Honey in Manhattan circa 2011. The name was inspired by the Punch Drunk's\nSleep No More\nNew York City production which was set in the fictional McKittrick Hotel. Moreover, the structure of spirit, bitters, and sweet fortified wine instead of syrup reminded me of Ryan McGrale's\nMadeira Old Fashioned\n. Once built, the McKittrick Old-Fashioned shared an aroma of raisins and Bourbon. Next, a rich grape and malt sip led into a whiskey and chocolate-covered raisins swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzT4W9IZvYIqGUrG_LHNGUFlYfsyFHAE7ENvzU904dMibYocdHqsCV21TLzUO-kpltRcPhx-mfxAdL2nNZR6KbtEEGm16Kk4Z24ZpTY7_3UB2P-lygWVQGROhgHb3uRqiQF4qi78qY5R5b/s320/mckitterick2043.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzT4W9IZvYIqGUrG_LHNGUFlYfsyFHAE7ENvzU904dMibYocdHqsCV21TLzUO-kpltRcPhx-mfxAdL2nNZR6KbtEEGm16Kk4Z24ZpTY7_3UB2P-lygWVQGROhgHb3uRqiQF4qi78qY5R5b/s800/mckitterick2043.jpg", "comment_count": 0 }, { "title": "apricottage", "url": "https://cocktailvirgin.blogspot.com/2016/09/apricottage_20.html", "published": "2016-09-20T08:00:00.000-04:00", "updated": "2017-07-02T19:59:11.462-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Josh Cross", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro nonino", "apricot liqueur", "bitters (aromatic)", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "3/4 oz Amaro Nonino", "3/4 oz Amontillado Sherry", "1/2 oz Giffard Apricot Liqueur", "1 dash Orinoco Bitters", "2 drop Salt Tincture" ], "instructions": "Stir with ice and strain into a cocktail coupe glass.", "body_text": "1 oz Old Overholt Rye\n3/4 oz Amaro Nonino\n3/4 oz Amontillado Sherry\n1/2 oz Giffard Apricot Liqueur\n1 dash Orinoco Bitters\n2 drop Salt Tincture\nStir with ice and strain into a cocktail coupe glass.\nTwo Tuesdays, Andrea and I desired digestif-style nightcaps after having a large dinner, so we stopped into Backbar on the way home. For a cocktail, I asked bartender Kat Lamper for the Apricottage which was described on their summer whiskey section of the menu as a \"comfy cozy summer sipper.\" Kat also mentioned that the recipe was the handiwork of Josh Cross, and I was drawn to it due to the way apricot works well with amaro and other herbal liqueurs like Swedish Punsch. Once stirred and strained, the Apricottage presented an apricot aroma that gave way to a caramel and grape sip. Next, rye began the swallow that ended with an apricot-dark herbal combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqjsXe8VJxe_6cOVLTFxZK7h8T129kRAEujS7riHskLCzpOHEaufh9IhEhpT-NReNTIly6OJ_xazdTN3YXNlFjU9W0BXIukI9EFeUzpT07xI22BU81MORxUg-ReOIU7U03SkUV8lk643L/s320/apricottage2046.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqjsXe8VJxe_6cOVLTFxZK7h8T129kRAEujS7riHskLCzpOHEaufh9IhEhpT-NReNTIly6OJ_xazdTN3YXNlFjU9W0BXIukI9EFeUzpT07xI22BU81MORxUg-ReOIU7U03SkUV8lk643L/s800/apricottage2046.jpg", "comment_count": 0 }, { "title": "lonely dark", "url": "https://cocktailvirgin.blogspot.com/2016/09/lonely-dark.html", "published": "2016-09-20T10:00:00.000-04:00", "updated": "2017-07-02T19:58:40.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Cronin", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "applejack", "benedictine", "bitters (Peychaud's)", "chartreuse (yellow)", "cherry brandy", "gin", "vermouth (dry)" ], "ingredients": [ "3/4 oz Beefeater Gin", "3/4 oz GrandTen Apple Brandy", "1/2 oz Dolin Dry Vermouth", "1/4 oz Cherry Heering", "1/4 oz Benedictine", "1/4 oz Yellow Chartreuse", "1/4 oz Ginger-infused Applejack (*)", "1 dash Bitter Truth's Creole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Beefeater Gin\n3/4 oz GrandTen Apple Brandy\n1/2 oz Dolin Dry Vermouth\n1/4 oz Cherry Heering\n1/4 oz Benedictine\n1/4 oz Yellow Chartreuse\n1/4 oz Ginger-infused Applejack (*)\n1 dash Bitter Truth's Creole Bitters\nStir with ice and strain into a cocktail coupe.\n(*) Perhaps sub a ginger liqueur.\nThe drink that Andrea requested at Backbar was bartender Sam Cronin's Lonely Dark. Sam explained that he had gotten into cocktail mashups lately, and this was his cross of a\nWidow's Kiss\nand a\nKiss in the Dark\n. Sam also mentioned that he was inspired by the\nWidow's Word\nmashup that he had seen on this blog.\nOnce the drink described on the menu as \"strong and sad\" was prepared, it gave forth an herbal aroma that led into a sip that was vaguely fruit flavored from the cherry and perhaps other ingredients. Most of the intrigue lay in the swallow that offered gin and herbal notes with an apple and ginger finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXj3p1myLN4ifuosktC-Q2ym5UX25kyXmzGiu2-Z_pGsbsCNbd_zS6RG4rnBldgBZeu6Zwm4Cz8vWUNPynX32wyGU3IFndiyrh_SDj_ZIs5YwlvAMXQT_ru1DrpIKNmVOF-WV3CIVQlnTZ/s320/lonelydark2045.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXj3p1myLN4ifuosktC-Q2ym5UX25kyXmzGiu2-Z_pGsbsCNbd_zS6RG4rnBldgBZeu6Zwm4Cz8vWUNPynX32wyGU3IFndiyrh_SDj_ZIs5YwlvAMXQT_ru1DrpIKNmVOF-WV3CIVQlnTZ/s800/lonelydark2045.jpg", "comment_count": 0 }, { "title": "pastry war", "url": "https://cocktailvirgin.blogspot.com/2016/09/pastry-war.html", "published": "2016-09-21T08:00:00.000-04:00", "updated": "2017-07-02T19:55:44.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rob Ficks", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "averna", "bitters (mole)", "creme de cacao", "lemon juice", "mezcal" ], "ingredients": [ "1 1/2 oz Peloton de la Muerte Mezcal", "1/2 oz Tempus Fugit Crème de Cacao", "1/2 oz Averna", "1/2 oz Lemon Juice", "2 dash Bitter Truth Molé Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Peloton de la Muerte Mezcal\n1/2 oz Tempus Fugit Crème de Cacao\n1/2 oz Averna\n1/2 oz Lemon Juice\n2 dash Bitter Truth Molé Bitters\nShake with ice, strain into a cocktail coupe glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I stopped into Craigie on Main to pay bartender Rob Ficks a visit. For a drink, I selected his Pastry War off of the menu. The name is a reference to the first French intervention in Mexico in 1838 that ended with a British-brokered peace; it was later followed by the second French-Mexican conflict in 1861 that ended with the installation of Emperor Maximilian and provided inspiration for the\nMaximilian Affair\ncocktail name. Overall, the drink reminded me a bit of a mezcal\nTwentieth Century\nwith hints of\nIbsen's Door\n. Actually, Rob did not intend to create a mezcal recipe, but the original's Bourbon direction fell a little short, and he tried other spirits.\nThe Pastry War greeted the nose with lemon, smoke, and a darker note from either the Averna or crème de cacao. Next, lemon and caramel paired on the sip and gave way to smoky agave, caramel, and cacao on the swallow with a smoke finish that captured the lemon's tartness as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9d9_0QcgH6Q0t2tJM5MqqOgXTbeC97zNUrgB0FU62IsMhZ7rvtcFUhm5KzNyqamn9u3DdQQcX6YHKA1KbfwhyphenhyphenTlc2_K_OPjaP7bnGTqJGIcSzcN_0u9xaQpAwx4Xy3OiPzHEWUr0nNe6S/s320/pastrywar.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9d9_0QcgH6Q0t2tJM5MqqOgXTbeC97zNUrgB0FU62IsMhZ7rvtcFUhm5KzNyqamn9u3DdQQcX6YHKA1KbfwhyphenhyphenTlc2_K_OPjaP7bnGTqJGIcSzcN_0u9xaQpAwx4Xy3OiPzHEWUr0nNe6S/s800/pastrywar.jpg", "comment_count": 0 }, { "title": "irish cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/09/irish-cocktail.html", "published": "2016-09-22T08:00:00.000-04:00", "updated": "2017-07-02T19:55:11.896-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Harry Johnson", "source": "Bartender's Manual", "year": 1882 }, "categories": [ "absinthe", "bitters (aromatic)", "curacao", "maraschino", "whiskey" ], "ingredients": [ "1 wine glass Irish Whiskey (2 oz Teeling's Small Batch)", "1 dash Maraschino Liqueur (1/4 oz Maraska)", "1 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "2-3 dash Absinthe (1 scant bsp Butterfly)", "2 dash Boker's Bitters (Bitter Truth's Jerry Thomas Decanter)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with an olive (omit) and lemon oil (lemon twist).", "body_text": "1 wine glass Irish Whiskey (2 oz Teeling's Small Batch)\n1 dash Maraschino Liqueur (1/4 oz Maraska)\n1 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n2-3 dash Absinthe (1 scant bsp Butterfly)\n2 dash Boker's Bitters (Bitter Truth's Jerry Thomas Decanter)\nStir with ice and strain into a cocktail glass. Garnish with an olive (omit) and lemon oil (lemon twist).\nTwo Thursdays ago, I finished making my way through Harry Johnson's 1882\nBartender's Manual\n(a 1934 reprint) mostly to read his century-plus truisms and advice about running a bar. In the recipe section which I had studied in the past, I had found a few drinks that I had missed in the past including the Irish Cocktail. Overall, the Irish Cocktail reminded me of a\nFancy\ncrossed with an\nImproved\nIrish Whiskey Old Fashioned.\nThe Irish Cocktail gave forth lemon, absinthe, and soft whiskey notes to the nose. Next, the malt continued on into the sip where it mingled with the Maraschino's cherry, and the swallow offered Irish whiskey and hints of orange and nutty cherry flavors with an absinthe and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxl7DZBE8DVn7pECjcqphJos4B3Gg0McyiyQe1fsjmhudcggmcSHuMfNtUu4TNAUuSW4X-gv3gLYxPBfqiYgnkrM0ne7bgciJE7IfJ8vi1gLsw-jDfk998ivzY3xnRbEj9A7GTmg_fyS5_/s320/irish2048.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxl7DZBE8DVn7pECjcqphJos4B3Gg0McyiyQe1fsjmhudcggmcSHuMfNtUu4TNAUuSW4X-gv3gLYxPBfqiYgnkrM0ne7bgciJE7IfJ8vi1gLsw-jDfk998ivzY3xnRbEj9A7GTmg_fyS5_/s800/irish2048.jpg", "comment_count": 1 }, { "title": "red dragon", "url": "https://cocktailvirgin.blogspot.com/2016/09/red-dragon.html", "published": "2016-09-22T10:00:00.000-04:00", "updated": "2017-07-02T19:54:40.789-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Peychaud's)", "lime juice", "soda", "tea", "vermouth (sweet)" ], "ingredients": [ "2 oz Cinzano Sweet Vermouth", "1/2 oz Chai Tea Syrup", "1/2 oz Lime Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass containing 1 oz soda water. Garnish with a floated lemon twist.", "body_text": "2 oz Cinzano Sweet Vermouth\n1/2 oz Chai Tea Syrup\n1/2 oz Lime Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass containing 1 oz soda water. Garnish with a floated lemon twist.\nIn thinking about new low octane drink recipes at Loyal Nine, I was inspired by the Baldwin Bar's vermouth Collins, the\nDame en Rouge\n. I also took into consideration my\nSafety Dance\nthat was removed from the menu after our tea company discontinued the blossom oolong that was the driving syrup force. Using the all sweet vermouth base of the Dame en Rouge and swapping the tea and lemon of the Safety Dance for chai tea and lime, I was rather pleased with the results. I almost dubbed this one the Red Five as a\nStar Wars\nallusion, but instead I ended up naming it the Red Dragon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkBdEHHC6GAA4ESdhSYfTvcUF2enRIHieY9VGe4Q-CKbBXwFhuDSUgZQzF8vmgQYVTEDFz5BIIjeBHVrEDbfzQh-GGQ-RAEyZ9IyzMZSoN-mlc2BulG_YYMrWUdbBBignwRJCZxhmLb0u/s320/reddragon.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkBdEHHC6GAA4ESdhSYfTvcUF2enRIHieY9VGe4Q-CKbBXwFhuDSUgZQzF8vmgQYVTEDFz5BIIjeBHVrEDbfzQh-GGQ-RAEyZ9IyzMZSoN-mlc2BulG_YYMrWUdbBBignwRJCZxhmLb0u/s800/reddragon.jpg", "comment_count": 0 }, { "title": "the black stallion sets sail", "url": "https://cocktailvirgin.blogspot.com/2016/09/the-black-stallion-sets-sail.html", "published": "2016-09-23T08:00:00.000-04:00", "updated": "2017-07-02T19:54:04.656-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "John Parra and Kyle Henkin", "source": "Fox Liquor Bar", "year": null }, "categories": [ "campari", "fernet-branca", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Blackstrap Rum (Cruzan)", "1 oz Sweet Vermouth (Alessio)", "1/2 oz Fernet Branca", "1/2 oz Campari", "3 drop Saline Solution (1 pinch Salt)" ], "instructions": "Build in a Double Old Fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Blackstrap Rum (Cruzan)\n1 oz Sweet Vermouth (Alessio)\n1/2 oz Fernet Branca\n1/2 oz Campari\n3 drop Saline Solution (1 pinch Salt)\nBuild in a Double Old Fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.\nTwo Fridays ago, I honed in for my post-shift nightcap a recipe that I spotted on\nPunch Drinks\narticle\non the Ferrari and other 50:50 shots and drinks. The Ferrari is an equal parts mix of Fernet and Campari that I wrote about previously in the\nFerrari Colada\n, but it has not seemed to get much action in Boston over just plain Fernet shots. The article's recipe that I wanted to make was The Black Stallion Sets Sail by John Parra and Kyle Henkin of Fox Liquor Bar in Raleigh, NC; they described the concoction as \"a neo-tiki Negroni\" and the name reminded me of the Fernet-laden\nFollow that Black Rabbit\n.\nThe Black Stallion Sets Sail proffered orange, dark molasses, and herbal menthol notes to the nose. Next, grape, caramel, and orange flavors on the sip led into dark rum and a light minty-menthol note on the swallow. Definitely the drink would be a bit of a beast if the bitter-neutralizing salt aspect had not been included in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTS_T8Q6jdH15rbtHCvVu1GDIrAJLYymuOjT2df0h89CKNKi5PxciJ-u7yLhmlZ42TWGLyxMS3irrzDOypf4ooWX-g73qLVySwD2ks6h0uqZeBT2xHosCpPE5rGNwnKWhbQUOEolsDz2_7/s320/blackstallion2050.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTS_T8Q6jdH15rbtHCvVu1GDIrAJLYymuOjT2df0h89CKNKi5PxciJ-u7yLhmlZ42TWGLyxMS3irrzDOypf4ooWX-g73qLVySwD2ks6h0uqZeBT2xHosCpPE5rGNwnKWhbQUOEolsDz2_7/s800/blackstallion2050.jpg", "comment_count": 1 }, { "title": "abricot vieux", "url": "https://cocktailvirgin.blogspot.com/2016/09/abricot-vieux.html", "published": "2016-09-24T08:00:00.000-04:00", "updated": "2017-07-02T19:53:26.609-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Gertsen", "source": "Rhum Agricot", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "bitters (orange)", "rum" ], "ingredients": [ "2 oz Martinique Rhum Agricole Vieux (Depaz Amber)", "1/2 oz Natural Apricot Liqueur (Rothman & Winter)", "1 dash Angostura Bitters", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with orange twist oil (did not discard the twist).", "body_text": "2 oz Martinique Rhum Agricole Vieux (Depaz Amber)\n1/2 oz Natural Apricot Liqueur (Rothman & Winter)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe, and garnish with orange twist oil (did not discard the twist).\nTwo Saturdays ago, I felt like trying some of the straight spirits drinks in Martin Cate's\nSmuggler's Cove\ncocktail book, since the weather was getting a bit cooler. The one I turned to first was an aged rhum agricole cocktail that sweetened the spirit with apricot liqueur similar to John Gertsen's\nRhum Agricot\nthat called for unaged rhum agricole. Once prepared, the Abricot Vieux shared an orange, apricot, and grassy bouquet. Next, orchard fruit flavors on the sip transitioned into grassy rum and dry winter spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUufHSsjQsMmtG7hJMHwYQKfFu61XqdEMK272VSp3y170eXVEqYEwZsKG6FnjOw2p2mRHelbUCuMAtU8CcxxCxQ1vwO2ufuGFQkEUaxelpgo8XKgUUWs2JvnISuq0hU4UDTeyJiafWb5R/s320/abricotvieux2052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUufHSsjQsMmtG7hJMHwYQKfFu61XqdEMK272VSp3y170eXVEqYEwZsKG6FnjOw2p2mRHelbUCuMAtU8CcxxCxQ1vwO2ufuGFQkEUaxelpgo8XKgUUWs2JvnISuq0hU4UDTeyJiafWb5R/s800/abricotvieux2052.jpg", "comment_count": 0 }, { "title": "derby cup", "url": "https://cocktailvirgin.blogspot.com/2016/09/derby-cup.html", "published": "2016-09-25T08:00:00.000-04:00", "updated": "2017-07-02T19:52:48.711-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "lemon juice", "pimm's no. 1", "simple syrup (mint)", "soda", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Four Roses Bourbon", "3/4 oz Mint Syrup (*)", "1 1/4 oz Pimm's No. 1", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass containing 2 oz soda water. Top with crushed ice and garnish with a mint sprig and borage flowers. Floating a barspoon of funky Jamaican rum like Wray & Nephew or Smith & Cross would not be out of place here (originally intended but left out of this drink of the day recipe).", "body_text": "1 1/4 oz Four Roses Bourbon\n3/4 oz Mint Syrup (*)\n1 1/4 oz Pimm's No. 1\n3/4 oz Lemon Juice\nShake with ice and strain into a Collins glass containing 2 oz soda water. Top with crushed ice and garnish with a mint sprig and borage flowers. Floating a barspoon of funky Jamaican rum like Wray & Nephew or Smith & Cross would not be out of place here (originally intended but left out of this drink of the day recipe).\n(*) Here, a tea made from a steep with hot simple syrup, but muddling mint sprigs in simple syrup and straining will work well.\nFor my drink of the day at Loyal Nine two Sundays ago, I decided to make a mashup of two popular summer drinks -- namely a cross between a\nMint Julep\nand a\nPimm's Cup\n. From the Julep, I kept the Bourbon, mint, and crushed ice aspects and I considered floating a barspoon of Jamaican rum which is a technique called for in a few late 19th century drink books (I left it out since I figured that the extra ingredient would confuse the verbal description of the drink by servers at the tables); and from the Pimm's Cup, I kept the Pimm's, lemon, soda, and borage flower garnishes. The combination of Pimm's, Bourbon, and lemon worked rather well in the\nHungry like the Wolf\n, but this combination went in a different direction with the mint and without the ginger beer and elderflower liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqT1OboJeLNRIrkrDNR1ZvGE5lK40BMxV1TvbDlBDYIIBDhPGsVg7oLQF_LIM2jKWMxNkv0Y9_6OorI4xGEg7wMQjx2GeTRpkhqK9DMDBNyOtwvF3FpG_sLod47b8VUVvGL3Xsm2sx1mNk/s320/derbycup.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqT1OboJeLNRIrkrDNR1ZvGE5lK40BMxV1TvbDlBDYIIBDhPGsVg7oLQF_LIM2jKWMxNkv0Y9_6OorI4xGEg7wMQjx2GeTRpkhqK9DMDBNyOtwvF3FpG_sLod47b8VUVvGL3Xsm2sx1mNk/s800/derbycup.jpg", "comment_count": 0 }, { "title": "sumatra kula", "url": "https://cocktailvirgin.blogspot.com/2016/09/sumatra-kula.html", "published": "2016-09-25T10:00:00.000-04:00", "updated": "2017-07-02T19:52:08.740-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "blend", "attribution": { "creator": "Don Beachcomber", "source": "Sippin' Safari", "year": 1934 }, "categories": [ "grapefruit juice", "honey", "lime juice", "orange juice", "rum" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Orange Juice", "1/2 oz Honey Syrup", "1 1/2 oz Light Rum (Privateer Silver)" ], "instructions": "Blend with 3 oz crushed ice for 5 seconds and pour into a Pilsner glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a mint sprig (mint and flowers).", "body_text": "1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Orange Juice\n1/2 oz Honey Syrup\n1 1/2 oz Light Rum (Privateer Silver)\nBlend with 3 oz crushed ice for 5 seconds and pour into a Pilsner glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a mint sprig (mint and flowers).\nAfter my shift two Sundays ago, I was in the mood for a Tiki libation so I turned to Beachbum Berry's\nSippin' Safari\n. There, I selected Don Beachcomber's Sumatra Kula created in Hollywood circa 1934 that appeared like a\nHoney Bee\nor Honeysuckle with a medley of citrus instead of lemon. Once built, the Sumatra Kula's garnishes added floral and mint aromas to the bouquet. Next, honey balanced the lime and other citrus notes on the sip, and the rum joined further lime flavors on the swallow with a grapefruit-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDja4a0hPHHFL-k_QKeMfIHJquWHRaylZoahw61zJH_mCZFU1WObeO2b0NBTNUbsJ8BQcxj0aremTU7VGg50EK3ZvdtpK1D2G1MB0pEjt62z04OPgZsUl0mGK_bXPI8lj921PztW-0DKM/s320/sumatrakula2053.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDja4a0hPHHFL-k_QKeMfIHJquWHRaylZoahw61zJH_mCZFU1WObeO2b0NBTNUbsJ8BQcxj0aremTU7VGg50EK3ZvdtpK1D2G1MB0pEjt62z04OPgZsUl0mGK_bXPI8lj921PztW-0DKM/s800/sumatrakula2053.jpg", "comment_count": 0 }, { "title": "any other name", "url": "https://cocktailvirgin.blogspot.com/2016/09/any-other-name.html", "published": "2016-09-26T08:00:00.000-04:00", "updated": "2017-07-02T19:23:10.833-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dan Lynch", "source": "Area Four", "year": null }, "categories": [ "#other", "absinthe", "bitters (orange)", "creme de rose", "gin", "vermouth (bianco)" ], "ingredients": [ "2 oz Brockman's Gin (*)", "1 oz Dolin Blanc Vermouth (*)", "1/4 oz Combier Liqueur de Rose", "2 dash Absinthe", "1 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, float a rose petal, and twist lemon oil over the petal.", "body_text": "2 oz Brockman's Gin (*)\n1 oz Dolin Blanc Vermouth (*)\n1/4 oz Combier Liqueur de Rose\n2 dash Absinthe\n1 dash Orange Bitters\nStir with ice, strain into a coupe glass, float a rose petal, and twist lemon oil over the petal.\n(*) Here, made with 1 1/2 oz and 3/4 oz respectively for the pop-up.\nTwo Mondays ago, I ventured down to Kendall Square during the afternoon for the Area Four pop-up event at State Park. Bartenders Dan Lynch and Augusto Lino were showcasing some of the drinks for the Area Four location opening soon on the Ink Block in Boston. For a cocktail, I asked Dan Lynch for the Shakespearean reference, Any Other Name, and Dan explained how they riffed on the classic Attention Cocktail but switched the vermouth from dry to blanc and the floral liqueur from violette to rose. He also explained his garnish technique where he preferred to spritz the floated rose petal with the lemon oil instead of the liquid's surface since the citrus oils did not get lost into the drink and remained for the nose's appreciation longer.\nThe Any Other Name showcased the garnish's lemon and floral aromas along with a berry note from the gin. Next, the blanc vermouth filled the sip with a sweet white grape flavor, and the swallow offered gin, rose, and berry elements with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXu0yF3yH4K_1jFjzKrNuNeVEzsGRRIn8VWVinXGRSmYLV6DAMMVjnG8GN4UVGWV2cpQu0TT4yoGJyTPhBguANOhpOpxDswBgkMTJI5orAMhdxT3Hj0IYa9_Mbh8quiOIEctTuW2SkAhK/s320/byanyothername.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXu0yF3yH4K_1jFjzKrNuNeVEzsGRRIn8VWVinXGRSmYLV6DAMMVjnG8GN4UVGWV2cpQu0TT4yoGJyTPhBguANOhpOpxDswBgkMTJI5orAMhdxT3Hj0IYa9_Mbh8quiOIEctTuW2SkAhK/s800/byanyothername.jpg", "comment_count": 0 }, { "title": "pie-o-my", "url": "https://cocktailvirgin.blogspot.com/2016/09/pie-o-my.html", "published": "2016-09-26T10:00:00.000-04:00", "updated": "2017-07-02T19:22:27.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "brynn smith", "source": "sotto", "year": 2014 }, "categories": [ "curacao", "cynar", "lemon juice", "maraschino", "sugar", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Sazerac)", "1 oz Cynar", "3/4 oz Lemon Juice (1/2 oz)", "3/8 oz Maraschino Liqueur (1/4 oz Luxardo)", "3/8 oz Curaçao (1/4 oz Senior)", "5-6 Mint Leaves" ], "instructions": "Shake with ice and strain into a sugar-rimmed glass. Garnish with lemon oil, a long lemon twist, and a mint sprig.", "body_text": "1 oz Rye Whiskey (Sazerac)\n1 oz Cynar\n3/4 oz Lemon Juice (1/2 oz)\n3/8 oz Maraschino Liqueur (1/4 oz Luxardo)\n3/8 oz Curaçao (1/4 oz Senior)\n5-6 Mint Leaves\nShake with ice and strain into a sugar-rimmed glass. Garnish with lemon oil, a long lemon twist, and a mint sprig.\nLater that Monday night, I turned to\nImbibe\n's drink archives to find a good rye whiskey recipe. There, I spotted a 2014 Crusta\nrecipe\nby Brynn Smith of Los Angeles' Sotto that included Cynar and mint along with the more more traditional Crusta\ningredients\nof lemon, Maraschino, and orange liqueur. Once built, the Pie-O-My offered up a lemon and mint bouquet. Next, malt, lemon, and caramel on the sip gave way to rye, orange, Maraschino, and minty-bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDz53Tp3HTXUIyYNCtZal9LQ8Abz2G_TGO43aVp642B7Xd1g7r9AcxzfYq-Mggp9aswq0qyeROFj3c39UQMCKHK2vpsvaUzkCwsgl-vLmbr3XPI-Zga7jV1PySkj-CCFVn_5smh2GqQkZB/s320/pieomy2056.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDz53Tp3HTXUIyYNCtZal9LQ8Abz2G_TGO43aVp642B7Xd1g7r9AcxzfYq-Mggp9aswq0qyeROFj3c39UQMCKHK2vpsvaUzkCwsgl-vLmbr3XPI-Zga7jV1PySkj-CCFVn_5smh2GqQkZB/s800/pieomy2056.jpg", "comment_count": 1 }, { "title": "trilby", "url": "https://cocktailvirgin.blogspot.com/2016/09/trilby.html", "published": "2016-09-27T08:00:00.001-04:00", "updated": "2024-04-02T16:12:06.801-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Harry Johnson", "source": "Harry Johnson's Bartender's Manual", "year": null }, "categories": [ "absinthe", "bitters (orange)", "creme de violette", "scotch", "vermouth (sweet)" ], "ingredients": [ "1/2 wineglass Scotch Whiskey (1 1/2 oz Buchanan's 12 Year)", "1/2 wineglass Sweet Vermouth (1 1/2 oz Alessio)", "2-3 dash Parfait d'Amour (1/4 oz Marie Brizard)", "2-3 dash Orange Bitters (Regan's)", "2 dash Absinthe (1 scant bsp Pernod Absinthe)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry (omit) and lemon oil.", "body_text": "1/2 wineglass Scotch Whiskey (1 1/2 oz Buchanan's 12 Year)\n1/2 wineglass Sweet Vermouth (1 1/2 oz Alessio)\n2-3 dash Parfait d'Amour (1/4 oz Marie Brizard)\n2-3 dash Orange Bitters (Regan's)\n2 dash Absinthe (1 scant bsp Pernod Absinthe)\nStir with ice, strain into a cocktail glass, and garnish with a cherry (omit) and lemon oil.\nTwo Tuesdays ago, I turned to a recipe that I had spotted in Harry John's\nBartender's Manual\ncalled the Trilby Cocktail. The Trilby later appeared as two variations in the 1930\nSavoy Cocktail Book\nwith the first one being a 50-50 sweet vermouth and gin Martini with orange bitters, and I wrote about Max Toste's\nvariation\nthat included a float of crème de violette. The second one in the\nSavoy\nis a bizarre equal part number of whisky, sweet vermouth, and parfait d'amour with absinthe and orange bitters utilized as accents; Erik Ellestad\ndeclared\nit, \"Wow, this is possibly THE least appealing cocktail I've made so far from the\nSavoy Cocktail Book\n. Not only does it taste and smell like Grandma Squeezins', but it is also a most unappealing inky black color, as if you had spilled squid ink into a glass. Who knew Grandma had such a black heart? I can't really think of anything to recommend it.\" Johnson's earlier recipe has the advantage of turning the drink into a Roy Roy with parfait d'amour, absinthe, and orange bitters accents and subduing the floral candy aspect considerably.\nHarry Johnson's Trilby began with lemon, peat smoke, and only a hint of floral notes on the nose. Next, a sweet grape and orange sip transitioned into Scotch, vanilla-floral, and absinthe flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5-G_OY3K6fXAr6SwXBnAZOVNPMLkhsn-x4O4C3Xh_x0XOlNyt0PUqvJO-pufkanUoa4LM9wcKyWz8tC0ipcswTQ8nbYZFHZbLBeTcuIROg2T3gGR6S_wOk2Eb49oadieEWnT6KbypqHm/s320/trilby2059.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5-G_OY3K6fXAr6SwXBnAZOVNPMLkhsn-x4O4C3Xh_x0XOlNyt0PUqvJO-pufkanUoa4LM9wcKyWz8tC0ipcswTQ8nbYZFHZbLBeTcuIROg2T3gGR6S_wOk2Eb49oadieEWnT6KbypqHm/s800/trilby2059.jpg", "comment_count": 0 }, { "title": "bahia busy bee", "url": "https://cocktailvirgin.blogspot.com/2016/09/bahia-busy-bee.html", "published": "2016-09-28T08:00:00.000-04:00", "updated": "2017-07-02T19:21:30.485-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Dom Manoel Condé", "source": "The South American Gentleman's Companion", "year": 1951 }, "categories": [ "cointreau", "egg white", "gin", "honey", "lemon juice", "soda" ], "ingredients": [ "2 oz Dry Gin (Beefeater)", "1-2 tsp Lemon or Lime Juice (1/2 oz Lemon)", "1 tsp Egg White (1/2 Egg White)", "1-2 tsp Honey (3/8 oz Honey Syrup)" ], "instructions": "Shake once without ice and once with ice, strain into a Delmonico or Sour glass, and top with a dash of soda (Sour glass containing 1/2 oz soda, topped with an additional 1/4 oz soda). Garnish with a mint leaf wetted in Cointreau and coated with powdered sugar (naked mint leaf).", "body_text": "2 oz Dry Gin (Beefeater)\n1-2 tsp Lemon or Lime Juice (1/2 oz Lemon)\n1 tsp Egg White (1/2 Egg White)\n1-2 tsp Honey (3/8 oz Honey Syrup)\nScant 1/2 pony Cointreau (3/8 oz)\nFresh Mint (leaves from a sprig)\nShake once without ice and once with ice, strain into a Delmonico or Sour glass, and top with a dash of soda (Sour glass containing 1/2 oz soda, topped with an additional 1/4 oz soda). Garnish with a mint leaf wetted in Cointreau and coated with powdered sugar (naked mint leaf).\nTwo Wednesdays ago, I reached for Charles H. Baker's 1951\nThe South American Gentleman's Companion\nand spotted the Bahia Busy Bee. The drink was sourced from \"the files of Dom Manoel Condé in Bahia, now called São Salvador, Brazil,\" and was also listed in Portuguese as the Coctel Abelha Active. I was drawn to the recipe for it reminded me of a Bee's Knees crossed with a\nWhite Lady\nand a Mint Billy.\nThe Bahia Busy Bee gave forth mint and juniper aromas that preceded a creamy, carbonated lemon sip. Next, the drink concluded with a gin, orange, and mint swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYd7fUUq9I4BjWS0zXO6qIjMeUGXTw87GEOieVG5p4Wc76OqNhOt9KJOWbd72tbInvCD4lzxOMD9LKD4XEOF_3JKaeSQ7sIkCmQ-yPwhbRf-pZWlagryfY4mgvHyWVcV5XDy3PeP0dd8u/s320/bahiabee2060.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYd7fUUq9I4BjWS0zXO6qIjMeUGXTw87GEOieVG5p4Wc76OqNhOt9KJOWbd72tbInvCD4lzxOMD9LKD4XEOF_3JKaeSQ7sIkCmQ-yPwhbRf-pZWlagryfY4mgvHyWVcV5XDy3PeP0dd8u/s800/bahiabee2060.jpg", "comment_count": 0 }, { "title": "mount pelee", "url": "https://cocktailvirgin.blogspot.com/2016/09/mount-pelee.html", "published": "2016-09-29T08:00:00.000-04:00", "updated": "2017-07-02T19:20:57.466-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "apricot liqueur", "bitters (Angostura)", "bitters (orange)", "falernum", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz JM Rhum Agricole Blanc", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Velvet Falernum", "1/2 oz Dolin Dry Vermouth", "2 dash Regan's Orange Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz JM Rhum Agricole Blanc\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Velvet Falernum\n1/2 oz Dolin Dry Vermouth\n2 dash Regan's Orange Bitters\n1 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with an orange twist.\nFor my drink of the day at Loyal Nine two weeks ago, I was inspired in writing about Martin Cate's\nAbricot Vieux\nfrom the\nSmuggler's Cove Cocktail Book\nto have re-discovered John Gertsen's\nRhum Agricot\nthat he crafted at Drink. Both drinks share rhum agricole and apricot liqueur; moreover, from Cate's recipe, I imported the Regan's Orange and Angostura Bitters, and from Gertsen's, I nicked the dry vermouth. As an additional element, I threw in falernum to complement the citrus and spice elements in the mix. Finally, as a name, I dubbed this one the Mount Pelée after the active volcano that occasionally destroys rhum distilleries and towns on Martinique.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDQ_CWCYWSQcV2ESDpmG_6RVuh8JOusppd6zrKSUif-mxCTikTfAfqY-Z2CvVfz80eYhHQpuhvO_76Qa97axn4bErPEsVd0aujsff7IIc12Ichl68arZ32PY1FZrk-YibIzAlk1du_TQQ/s320/mountpelee.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDQ_CWCYWSQcV2ESDpmG_6RVuh8JOusppd6zrKSUif-mxCTikTfAfqY-Z2CvVfz80eYhHQpuhvO_76Qa97axn4bErPEsVd0aujsff7IIc12Ichl68arZ32PY1FZrk-YibIzAlk1du_TQQ/s800/mountpelee.jpg", "comment_count": 0 }, { "title": "broken corazon club", "url": "https://cocktailvirgin.blogspot.com/2016/09/broken-corazon-club.html", "published": "2016-09-29T10:00:00.000-04:00", "updated": "2017-07-02T19:20:28.474-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Damaris Peterson", "source": "High Noon", "year": null }, "categories": [ "fernet-branca", "grenadine", "lime juice", "maraschino", "pineapple juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Overproof Rhum Agricole Blanc (Depaz)", "3/4 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Maraschino Liqueur (Luxardo)", "1/4 oz Grenadine" ], "instructions": "Shake with ice and strain into a Collins glass with ice. Float 1/4 oz Fernet (Fernet Branca) and garnish with a lemon slice and an orange slice (orange twist).", "body_text": "1 1/2 oz Overproof Rhum Agricole Blanc (Depaz)\n3/4 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Maraschino Liqueur (Luxardo)\n1/4 oz Grenadine\nShake with ice and strain into a Collins glass with ice. Float 1/4 oz Fernet (Fernet Branca) and garnish with a lemon slice and an orange slice (orange twist).\nTwo Thursdays ago for my post-shift libation, I turned to\nImbibe\nwhere the Broken Corazon Club seemed like a delightful refresher. The recupe was crafted by Damaris Peterson of Portland's High Noon, and the combination seemed like a\nMary Pickford\nwith a different rum choice as well as the additions of lime juice and a Fernet float. Moreover, the Fernet float reminded me of the\nFratelli Sling\n, so I garnished with an orange twist like that drink did.\nThe Broken Corazon Club shared a herbal-menthol and orange oil bouquet. Next, lime and grenadine on the sip led into the funky combination of grassy rum melding into nutty cherry on the swallow that was joined towards the end of the drink by a bitter menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguwdQ8pGhPJtZT05toR2vMltdu_B8rqOdi0FHH7pM2_odJ4i1gFwEcBlUh3rlFQFT8R3WnBiLRd40OVckIV6riuWvLk9MgNT3YL-8qvweetFIQU16vQN-TCd-EhgRgDa5fmwAmWccG603/s320/brokencorazon2062.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguwdQ8pGhPJtZT05toR2vMltdu_B8rqOdi0FHH7pM2_odJ4i1gFwEcBlUh3rlFQFT8R3WnBiLRd40OVckIV6riuWvLk9MgNT3YL-8qvweetFIQU16vQN-TCd-EhgRgDa5fmwAmWccG603/s800/brokencorazon2062.jpg", "comment_count": 0 }, { "title": "harvest moon", "url": "https://cocktailvirgin.blogspot.com/2016/09/harvest-moon.html", "published": "2016-09-30T08:00:00.000-04:00", "updated": "2017-07-02T19:19:57.032-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "benedictine", "bitters (Angostura)", "calvados", "lemon juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Morin Selection Calvados", "1/2 oz Benedictine", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with lemon oil.", "body_text": "1 1/2 oz Morin Selection Calvados\n1/2 oz Benedictine\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with lemon oil.\nFor my drink of the day at Loyal Nine two Fridays ago, I tried to honor the full moon the night before, the Harvest Moon, with an autumnal libation. Apple and Benedictine are a great pairing such as in the\nFull House #2\n, and apple and cinnamon have always been together in the culinary world. Without intention, the drink did seem like a cinnamon and Angostura for orange liqueur swap in a\nHoneymoon Cocktail\n, and the effect was just as delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LzX24YtZMf2kGVeJk_ZXW5aJv_zYjyde-zFPqSlS4x4DCFZPgU8DYWSgKpog2ES9xaUGqedbbFAAYuFJsp0oVcATuHmp8SlH8q7GF7BaAoe3OAg_6HqsAxnuLhmD2y1R_e2xhsRRY0zI/s320/harvestmoon.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LzX24YtZMf2kGVeJk_ZXW5aJv_zYjyde-zFPqSlS4x4DCFZPgU8DYWSgKpog2ES9xaUGqedbbFAAYuFJsp0oVcATuHmp8SlH8q7GF7BaAoe3OAg_6HqsAxnuLhmD2y1R_e2xhsRRY0zI/s800/harvestmoon.jpg", "comment_count": 0 }, { "title": "white rat", "url": "https://cocktailvirgin.blogspot.com/2016/10/white-rat.html", "published": "2016-10-01T08:00:00.000-04:00", "updated": "2017-07-02T19:18:27.174-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "curacao", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "2/3 Gin (2 oz Beefeater)", "2 dash Dry Vermouth (3/4 oz Noilly Prat)", "2 dash Maraschino (1/2 oz Luxardo)", "2 dash White Curaçao (1/2 oz Senior)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Gin (2 oz Beefeater)\n2 dash Dry Vermouth (3/4 oz Noilly Prat)\n2 dash Maraschino (1/2 oz Luxardo)\n2 dash White Curaçao (1/2 oz Senior)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I searched for my post-shift nightcap in\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I found a curious gin drink called the White Rat which reminded me of Chuck Taggart's\nHoskins\nCocktail\nwith dry vermouth in the mix as well as a somewhat different ratio. Moreover, with the Amer Picon in the build, it would not be a white drink, but certainly a tasty one, and therefore, I gave it a go.\nThe White Rat shared a juniper and nutty cherry aroma. The cherry continued on into the sip, and the swallow gave forth gin, bitter orange, and more Maraschino flavors. With less Picon and more curaçao (not to mention the addition of dry vermouth) than a Hoskins, the White Rat as I interpreted the recipe was softer and more driven by the Maraschino than bitter complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-JXpb0omg5UnOj0s2agmWUPSuntIGTWq_NfpcxkiLg2mYTlOKfEB41u27k7LGuwQUoJp9gDdkyfQ8ZogVO18Jhf79bZDBQuboZLNBd5qnqrtWmRmXiYTLUAdrYkEhQeIETo255ZwHcJP/s320/whiterat2066.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-JXpb0omg5UnOj0s2agmWUPSuntIGTWq_NfpcxkiLg2mYTlOKfEB41u27k7LGuwQUoJp9gDdkyfQ8ZogVO18Jhf79bZDBQuboZLNBd5qnqrtWmRmXiYTLUAdrYkEhQeIETo255ZwHcJP/s800/whiterat2066.jpg", "comment_count": 0 }, { "title": "fifth gear", "url": "https://cocktailvirgin.blogspot.com/2016/10/fifth-gear.html", "published": "2016-10-02T08:00:00.000-04:00", "updated": "2017-07-02T19:17:59.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jesse Vida", "source": "The Dead Rabbit", "year": null }, "categories": [ "absinthe", "amaro", "creme de banane", "creme de cacao", "madeira", "whiskey" ], "ingredients": [ "1 oz Powers Irish Whiskey (Teeling Small Batch)", "1 oz Amaro Montenegro", "1/2 oz Malmsey Madeira (Blandy's 5 Year Verdelho)", "1/2 oz Crème de Cacao (Tempus Fugit)", "1/2 tsp Giffard Crème de Banane (1 bsp)", "1 dash Absinthe (1/2 bsp Butterfly)", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a Double Old Fashioned glass with a large cube, and garnish with orange oil.", "body_text": "1 oz Powers Irish Whiskey (Teeling Small Batch)\n1 oz Amaro Montenegro\n1/2 oz Malmsey Madeira (Blandy's 5 Year Verdelho)\n1/2 oz Crème de Cacao (Tempus Fugit)\n1/2 tsp Giffard Crème de Banane (1 bsp)\n1 dash Absinthe (1/2 bsp Butterfly)\n1 pinch Salt\nStir with ice, strain into a Double Old Fashioned glass with a large cube, and garnish with orange oil.\nTwo Sundays ago, I had compiled a list of drinks from\nRedbook\n's\n50 Best Cocktails in America\narticle and decided to start with Jesse Vida's Fifth Gear that he created at the Dead Rabbit in Manhattan. Once built, the Fifth Gear generated an orange aroma that led into a grape and orange sip that later offered malt and roasty notes from the whiskey and cacao. Next, the swallow shared whiskey and chocolate flavors with a banana and anise finish; as the ice melted, the swallow became more chocolate and absinthe driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPXexWF1rR5LadTTQW-0k-SFVhhYU_QnXzcPBeHcPMYRq674TrO97TFgonH2OYKkXX9fjncbBZ0cPSZXEsE88D2bUJa5O0wT6CsG5aY_-M8plXKcy3XHxkCaAQDLgikaD2mbemkniE7gc/s320/fifthgear2068.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPXexWF1rR5LadTTQW-0k-SFVhhYU_QnXzcPBeHcPMYRq674TrO97TFgonH2OYKkXX9fjncbBZ0cPSZXEsE88D2bUJa5O0wT6CsG5aY_-M8plXKcy3XHxkCaAQDLgikaD2mbemkniE7gc/s800/fifthgear2068.jpg", "comment_count": 0 }, { "title": "taylor precedent", "url": "https://cocktailvirgin.blogspot.com/2016/10/taylor-precedent.html", "published": "2016-10-03T08:00:00.000-04:00", "updated": "2017-07-02T19:17:31.431-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Meaghan Dorman and Kyle Hittmeier", "source": "Raines Law", "year": null }, "categories": [ "#hawthorne", "applejack", "champagne", "chartreuse (green)", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1/2 oz Carpano Antica Sweet Vermouth", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a flute glass rinsed with Green Chartreuse. Top with ~3 oz Simonnet-Febvre Crèmant de Bourgogne Brut sparkling wine. The original drink recipe includes a brandied cherry as a garnish (omitted here) and another recipe adds a dash of Bittermens Tiki Bitters in with the build instead of the Green Chartreuse rinse.", "body_text": "1 oz Laird's Bonded Apple Brandy\n1/2 oz Carpano Antica Sweet Vermouth\n1/2 oz Cinnamon Syrup\nShake with ice and strain into a flute glass rinsed with Green Chartreuse. Top with ~3 oz Simonnet-Febvre Crèmant de Bourgogne Brut sparkling wine. The original drink recipe includes a brandied cherry as a garnish (omitted here) and another recipe adds a dash of Bittermens Tiki Bitters in with the build instead of the Green Chartreuse rinse.\nTwo Mondays ago, Andrea and I had dinner near Kenmore Square and we decided to have a nightcap at the Hawthorne. For a drink, I asked bartender Jared Sadoian for the Taylor Precedent that was subtitled \"champagne maintain.\" When I asked about the drink's provenance, Jared was a little unsure other than that Hawthorne alumni Katie Emmerson had found it and put it into the drink database. With a little sleuthing, I discovered that the drink was created by Meaghan Dorman and Kyle Hittmeier at Raines Law in New York City. Another recipe for their Taylor Precedent exists that includes a dash of Bittermens Tiki Bitters in the mix instead of the Green Chartreuse rinse, but both include autumnal apple pie flavors by combining Laird's brandy and cinnamon rounded out with sweet vermouth.\nThe Taylor Precedent proffered a herbal aroma from the Green Chartreuse rinse. Next, a crisp, carbonated wine sip transitioned into apple and cinnamon spice on the swallow. Overall, the combination had quite a bit of elegance from the flavor balance of the sparkling wine with the other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_HQksQmLpfUvmamDjGW4sVidYS_fonctTbi45-EvFXbtYO5pAHlo9mrg4Nj2ekC8kIqS7-NxBNHOU5k0AcklYhmDQ4MM6BiIS-B_fXxHUCSZA7kZCejGof4QRFruSLe7XcqBjKmPFeVY/s320/taylorprecent2071.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_HQksQmLpfUvmamDjGW4sVidYS_fonctTbi45-EvFXbtYO5pAHlo9mrg4Nj2ekC8kIqS7-NxBNHOU5k0AcklYhmDQ4MM6BiIS-B_fXxHUCSZA7kZCejGof4QRFruSLe7XcqBjKmPFeVY/s800/taylorprecent2071.jpg", "comment_count": 0 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2016/10/mixology-monday-announcement.html", "published": "2016-10-03T10:00:00.000-04:00", "updated": "2017-07-02T19:17:00.756-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "MxMo CXII: Mashups\nA few weeks ago, I was talking with Backbar bartender Sam Cronin about the wonders of mashup cocktails where you fuse two cocktails often (but not always) with overlapping ingredients. Since Backbar has a drink of the day as well as a drink of the week, the bartenders there have to generate a lot of new ideas, and combining two (neo)classics into one is often a successful way to breed new drinks. As Sam told me about the\nLonely Dark\nwhere he fused the Widow's Kiss and the Kiss in the Dark, he explained that he was inspired by Eric Witz's mashup of a Widow's Kiss and a Last Word as the\nWidow's Word\nthat he had seen on this blog. Since we started doing the drink of the day idea at Loyal Nine, I have fused a Boulevardier and a Slope to create the\nIntercept\n, a Mint Julep and a Pimm's Cup in the\nDerby Cup\n, and other similar mergers with great success. And this got me thinking that the technique would make a great\nMixology Monday\nexercise.\nFor this theme, choose two or perhaps more drinks and combine them into one. It often helps if they have some overlap in ingredients or name, and it is not only fair but common to only combine some of the ingredients in the drinks and leave out others. As for a name, perhaps come up with something that pays tribute to the parents of this offspring? Not feeling too creative? Feel free to find mashups created by others and write about the drink and what recipes inspired its creation.\n• Find or concoct a recipe that is the result of combining two (or more) recipes (or parts of said recipes) together.\n• Make the drink and then post the recipe, a photo, and your thoughts about the libation on your blog, tumblr, or website or on the eGullet\nSpirits and Cocktails\nforum.\n• Include in your post the MxMo logo and a link back to both the\nMixology Monday\nand\nCocktail Virgin\nsites. And once the round-up is posted, a link to that summary post would be appreciated.\n• Provide a link to your submission in the comment section here, tweet at @cocktailvirgin, or send an email to yarm-at-verizon.net with the word \"MxMo\" somewhere in the subject line.\nThe due date is Monday night at midnight, October 17th.\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 7 }, { "title": "free rider", "url": "https://cocktailvirgin.blogspot.com/2016/10/free-rider.html", "published": "2016-10-04T08:00:00.001-04:00", "updated": "2024-03-17T13:28:02.919-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Billy Helmkamp", "source": "Whistler-Chicago blog", "year": 2012 }, "categories": [ "benedictine", "bitters (Angostura)", "fernet-branca", "lime juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Lemon Hart 151 Proof Rum", "1 oz Benedictine", "1/2 oz Fernet Branca", "1/4 oz Demerara Syrup", "1 1/2 oz Pineapple Juice", "3/4 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": null, "body_text": "1 oz Lemon Hart 151 Proof Rum\n1 oz Benedictine\n1/2 oz Fernet Branca\n1/4 oz Demerara Syrup\n1 1/2 oz Pineapple Juice\n3/4 oz Lime Juice\n2 dash Angostura Bitters\nEither build in a Tiki mug, add crushed ice, and swizzle to mix and chill or shake with ice, strain into a Tiki mug, and fill with crushed ice (the swizzle route). Garnish with mint.\nTwo Tuesdays ago, I decided to make a Tiki drink that popped up on the\nBarNotes\napp website called the Free Rider. The drink was originally posted for the 2012 Tiki-themed Mixology Monday on the\nWhistler-Chicago\nblog by bar co-owner Billy Helmkamp. Billy described his creation as, \"It's an herbal, tropical sour I call the Free Rider. Much like the song it was named after, this drink is a mashup of sorts. It was inspired by two of my favorite cocktails at the moment: Robert Hess'\nVoyager\nand Jeffrey Morgenthaler's Kingston Club.\" Moreover, the combination of Benedictine, Fernet, and Angostura Bitters reminded me of the\nOld Field\n.\nOnce prepared, the Free Rider shared a mint aroma to the nose that preceded the lime, caramel, and pineapple sip. Next, the swallow was loaded with flavors including a bounty of rum, herbal, and menthol notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gARLDN9aJZ7Si302a97k4FWzM2BkDaztgMnlv2DwhEMWA2ljf9E5o7Y-s0_Dd-_o5_t7z4Ahaj-5uxJdJqeEksC-PGfTa-2gMOMyR8rdFquSMaGbAtTneyo-zWXfg6V7yDZBhPeNiCU9/s320/freerider2073.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gARLDN9aJZ7Si302a97k4FWzM2BkDaztgMnlv2DwhEMWA2ljf9E5o7Y-s0_Dd-_o5_t7z4Ahaj-5uxJdJqeEksC-PGfTa-2gMOMyR8rdFquSMaGbAtTneyo-zWXfg6V7yDZBhPeNiCU9/s800/freerider2073.jpg", "comment_count": 0 }, { "title": "frisco rose", "url": "https://cocktailvirgin.blogspot.com/2016/10/frisco-rose.html", "published": "2016-10-04T10:00:00.000-04:00", "updated": "2017-07-02T19:16:10.487-04:00", "author": "frederic", "post_type": "event", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#loyalnine", "*mixology monday", "*original", "benedictine", "bitters (Peychaud's)", "calvados", "grenadine", "lemon juice", "whiskey (Rye)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CXII) was selected by me, Frederic of the\nCocktailVirgin\nblog. The theme I chose was \"Mashups,\" and I elaborated on the concept with the description of, \"A few weeks ago, I was talking with Backbar bartender Sam Cronin about the wonders of mashup cocktails where you fuse two cocktails often (but not always) with overlapping ingredients. Since Backbar has a drink of the day as well as a drink of the week, the bartenders there have to generate a lot of new ideas, and combining two (neo)classics into one is often a successful way to breed new drinks... And this got me thinking that the technique would make a great Mixology Monday exercise. For this theme, choose two or perhaps more drinks and combine them into one. It often helps if they have some overlap in ingredients or name, and it is not only fair but common to only combine some of the ingredients in the drinks and leave out others. As for a name, perhaps come up with something that pays tribute to the parents of this offspring? Not feeling too creative? Feel free to find mashups created by others and write about the drink and what recipes inspired its creation.\"\nSince the bar program at Loyal Nine began doing drinks of the day, I have turned to the mashup technique a few times and this rather inspired me to host this theme as a Mixology Monday event. True, I had tinkered with it in the past such as merging the\nNuclear Daiquiri\nwith the Mai Tai to create the\nBikini Atoll\n, but the need for a drink nearly every shift (when there are two bartenders on Friday and Saturday night, we either alternate or collaborate) has pushed me to consider the drink creation method more often. So about two weeks ago on a Sunday night, I thought about the\nFrisco Sour\nticket request the night before and decided on it as a starting point. From there, I wanted to do an apple brandy drink since apple and the Frisco's Benedictine pair well such as in the\nWidow's Kiss\nand the Frisco's rye pairs well with apple such as in the\nFallback\n. For an apple cocktail, I decided on the\nJack Rose\nwith the Boston inclusion of Peychaud's Bitters, and for a name, I opted for the Frisco Rose over the Jack Frisco or the Frisco Jack.\nFrisco Rose\n• 3/4 oz Rittenhouse Rye\n• 3/4 oz Morin Selection Calvados\n• 1/2 oz Benedictine\n• 1/2 oz Jack Rudy Grenadine\n• 1/2 oz Lemon Juice\n• 1 dash Peychaud's Bitters\nShake with ice, strain into a coupe glass, and garnish with a lemon twist.\nAs expected, the drink was fruity and herbal with a bit of a backbone from the bonded rye whiskey. Without the Peychaud's Bitters, the drink was a touch sweet and lacked definition, but with the bitters as Boston's Jack Rose Society opted for in 2006, it truly worked as a mashup.\nSo thank you all for playing along with the 112th installment of Mixology Monday, and I cannot wait to see what the rest of you came up with!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8l-B9z4vEP3VBEjbKyU0FSzwGJXBuvNuxsG3xpvCbiPoPC7PcGs9tppnOpN69uYo2NFZ-e1WRmQK3ZVZh4YSosjdHwh-Zydm06BPbzUjdfNprKoRmluyBlaZz4gB5MNUUBY3g80dLfdK/s320/friscorose.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 2 }, { "title": ":: jackson cannon on team building ::", "url": "https://cocktailvirgin.blogspot.com/2016/10/jackson-cannon-on-team-building.html", "published": "2016-10-05T08:00:00.000-04:00", "updated": "2019-07-14T12:53:41.709-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Two Wednesdays ago, I attended the\nCollectif 1806\n's\nAthenaeum\nevent focusing on bar management and professional development. One of the speakers was\nJackson Cannon\n, partner of the Hawthorne and bar program manager for Eastern Standard, Island Creek, and Row 34, who focused on team building from the hiring through the promotion process. Jackson began by explaining that when running a team, hiring is key.\nThe first aspect in\nhiring\nthat Jackson focuses on are the\nobservables\nespecially during the interview. This includes basics like eye contact, a good voice, properly dressed, on time, brings a second resumé, initiates niceties, overcomes moments of awkward, tells a clean joke upon request, and wants the job. He also appreciates being mimicked; he gave as an example when he was interviewing Hawthorne bar manager Jared Sadoian for a bar back position at Eastern Standard, Jackson gestured over the resume and told Jared that his academics-laden resumé showed nothing the indicated that he should be hired; Jared repeated the hand gesture and explained that nothing there showed that but explained why. Indeed, the act of\nmimicking\ndemonstrates as an intuitive innate understanding of others can take many different forms including nodding the head and smiling. One word that sets Jackson off is the word\n\"mastered\"\nwhen talking about themselves for we should always be learning; he does not disqualify a candidate for using that word about themself, but he does not take it easily and will relentless ask questions. Moreover, in elaborating on a candidate being able to overcome a moment of awkward, Jackson dropped-threw his pen across the floor and went to fetch it and returned with the question \"What were you saying?\" to demonstrate how he tests a candidate after cutting off the interview mid-sentence. In determining if the candidate can serve the team via roughing them up and seeing how they respond can include walking off to use the bathroom without excusing himself, checking a person's story in real time (such as by text message) to see how they react, etc. This helps to assess how the interviewee might handle slight misbehaving since it happens at a bar all the time and to see if they can handle it graciously.\nA typical interview question of Jackson is \"Tell me a time you violated the rules of the house because you thought it was the right thing to do in better serve the guest?\" This question looks for leaders who can act morally within a zone where things get blurry, and it sets the candidate up in so many ways to uncover aspects about themselves.\nFidgets\nis a positive habit that took Jackson a long time to understand. We use the term ADD and obsessive compulsive in a non-clinical way all the time, but attention to detail and keeping busy with the hands are good signs for a responsible bartender. Jackson related interviewing Bobby McCoy at Eastern Standard and watching him tweak things in front of himself; Jackson later had the epiphany through another interviewee who explained that her fidgeting was the need to always be doing something with her hands. It turns out to be a great thing to find in a candidate and cannot be taught. It is not essential, but having a bartender like that on the team is a good thing.\nSecond, Jackson covered\nintangibles\non the resumé that may have nothing to do with what we do, but it can give a bigger picture of the work history. These include having\ntwo years\nat each job and not one and not putting unrelated jobs on the resumé. In terms of the exceptions to the latter,\nmilitary service\nis a positive since it demonstrates good work ethic, teamwork, and success within a regime. Furthermore,\nseminary work\nhas its pluses as roles that are philosophical and spiritual can aid in the job. In fact, it is great if a candidate can relate their academic degree to the service industry; about 9 out of 10 candidates studied something other than restaurants via the C.I.A. or Johnson & Wales. Hearing how the candidate transitioned from that academic path to the restaurant industry can give further clues about them. Also, working for a\nchain restaurant\nlike Legal Seafood and the Cheesecake Factory is actually a good thing for they offer full educational programs and great benefit packages to promote long term culture, and the employees at these chains will weed the weak employees out. So working at one of those places for two years or more says a lot about how ready they are for working in your restaurant's culture.\nThere are also many ways to weed out candidates including testing their\nattention to detail\nsuch as putting instructions on how to apply within the job ad. This can include providing an email address (instead of hitting reply to the ad) or insisting on a subject line. Athenaeum speaker Rick Dobbs interjected that he will ask a question in the ad like \"what is your favorite cocktail and why?\" to see if people provide an answer since this can cut out half the applications. Of course, a\ncustomized cover letter\nwith the resumé is very important especially if it can demonstrate that the candidate did their homework and knows about the restaurant, chef, and the food. Not too much but enough to get past the weeding out process.\nThe third step is to\nstage\nthe candidate to show them what a day in the life is like. This\nworking interview\nbarring sociopathic behaviors is not a make-or-break for hiring. During this stage, Jackson looks for basic restaurant movement, curiosity, desire to please, and restraint in what they can get involved in and what they cannot. Finally, try never to offer a job on the spot right after a stage to allow both parties to think about it and want it to proceed. It should be like dating where one does not want to wait too long but ought not go too fast. Moreover, asking the candidate about their experience during the stage might gain you some insight into your own operation, and it will allow you a look into the candidate's observation and articulation skills.\nIn managing a\nroster\n, you do not need five point guards nor all pitchers. The goal is\ndiversity\nin experience, gender, background, and skills, and\nleverage\nin the combinations with nurturers, hotshots, students, and teachers. Gender is pretty binary and is something to consider the balance behind the bar in choosing the best candidates for what the bar needs at any one time. Jackson has been impressed by the Apple store and their unbelievable diversity that makes retail seem not like traditional retail at all.\nOnce the candidate is hired, Jackson feels that they are owed all the confidence and support to make them succeed; unless of course if you feel that you made a mistake, then let them go instead of trying to ride things out for a while.\nPromoting\nbartenders into management helps not only to make room for new staff but to provide someone who can nurture the new staff. In having general managers and assistant managers who have been bartenders, they can play that part in bringing up the rest of the staff. Kicking staff up or out ought to be faster in order to be better for the industry as a whole as well as the individuals in question. Advance people and never make yourself irreplaceable.\nIn terms of\nscheduling\n, Jackson feels that a manager ought to fight for\novertime\ndespite the government making it tougher with overtime taxes. Make the case to the general manager and owner that a full time bartender often works 8-10 hours of overtime each week; four 12 hour shifts is normal, and the restaurant gets so much back in return for the overtime and treating bartending as a profession. Jackson prefers to put out two week schedules (or even up to a month of scheduling) even if it requires some shuffling of shifts. This allows some patterning of the days off so there are not too many closes in a row, there are two days off in a row, etc. as well as planning out different combinations of staff. Jackson found set schedules to be difficult due to needs, event bookings, and events in the neighborhood (like baseball games), and this allows request time outs (R.T.O.) to be honored if provided with enough time. If more than one employee puts in a R.T.O., Jackson takes a preference to advance notice and to providing reasons with higher seating for family, educational opportunities, charitable events, and ways to represent the restaurant. Indeed, do not ask anyone to work a schedule that you would not work, but do not apologize for a tough stretch if everyone has what they need. Only apologize when you truly mean it.\nCollaboration\nis important as anyone can have the best solution for some problem, and make sure that you shine a light on the author of it. Make sure that you reply all -- you cannot send it to too wide of an audience. Draw the staff into mixing for the generation of the menu, and give\nconstructive feedback\nwith one or two suggestions but do not do it for them and let their fix happen. That staff member might make it work a different way than the ones you suggested, and you need to let that happen. Include the staff and ask for their input; you are nothing without the whole team's buy-in. Teach them the\ncost of goods\n(C.O.G.: the cost of what you paid for the ingredients and divide by what you charge for it); it is important to know as a bar manager and to teach all of your bartenders.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "kan shibuya", "url": "https://cocktailvirgin.blogspot.com/2016/10/kan-shibuya.html", "published": "2016-10-05T10:00:00.000-04:00", "updated": "2017-07-02T19:15:01.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tigermama" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Schuyler Hunton and Charles Coykendall", "source": "Tiger Mama", "year": null }, "categories": [ "#tigermama", "amaro", "bitters (mole)", "chartreuse (yellow)", "sherry", "whiskey" ], "ingredients": [ "2 oz Suntory Toki Whisky", "1/2 oz Lustau East India Solera Sherry", "1/4 oz Yellow Chartreuse", "1/4 oz Amaro Montenegro", "1 dash Mole Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2 oz Suntory Toki Whisky\n1/2 oz Lustau East India Solera Sherry\n1/4 oz Yellow Chartreuse\n1/4 oz Amaro Montenegro\n1 dash Mole Bitters\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Wednesdays ago, the after party from the Collectif 1806's Athenaeum event ended up at Hojoko. As people were figuring out what to do for dinner, I opted to depart and pay a visit to Tiger Mama down the street. For a first drink, I asked bartender Schuyler Hunton for the Kan Shibuya on the menu that reminded me a little in structure to their\nFlushing Main Street\nfrom the opening menu. Later, bar manager Charles Coykendall stopped by to say hello and explained that the drink was a collaborative effort between Schuyler and himself.\nThe Kan Shibuya greeted the nose with a light but complex lemon, whisky, herbal, and grape aroma. On the sip, the drink shared grape and malt notes with light honey and citrus undertones, and this was followed by the swallow with whisky and herbal-citrus elements with a hint of chocolate and smoke on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82byBP2fwpdJhd61FBLo-L4a6U1kpZufsbQ42YujJ1XS0x_Idgqlaf74y31gi4Wp89qRmmApr1DY-6JJsRALu6xKfIECQc_Gw2wCiz6WlOgf9bjXPcg1oVWfczhWzQy9F7yvF6bMaQZan/s320/kanshibuya2075.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82byBP2fwpdJhd61FBLo-L4a6U1kpZufsbQ42YujJ1XS0x_Idgqlaf74y31gi4Wp89qRmmApr1DY-6JJsRALu6xKfIECQc_Gw2wCiz6WlOgf9bjXPcg1oVWfczhWzQy9F7yvF6bMaQZan/s800/kanshibuya2075.jpg", "comment_count": 0 }, { "title": "war of the roses", "url": "https://cocktailvirgin.blogspot.com/2016/10/war-of-roses.html", "published": "2016-10-06T08:00:00.000-04:00", "updated": "2017-07-02T19:14:47.585-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Mike Ryan", "source": "Sable", "year": null }, "categories": [ "bitters (Peychaud's)", "gin", "lime juice", "pimm's no. 1", "simple syrup", "st. germain" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "3/4 oz Gin (Hayman's Royal Dock)", "3/4 oz Elderflower Liqueur (St. Elder)", "3/4 oz Lime Juice", "1/4 oz Simple Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, add 2 sprigs of mint, and shake lightly. Strain into a cocktail glass, and garnish with a floated mint leaf.", "body_text": "1 1/2 oz Pimm's No. 1\n3/4 oz Gin (Hayman's Royal Dock)\n3/4 oz Elderflower Liqueur (St. Elder)\n3/4 oz Lime Juice\n1/4 oz Simple Syrup\n2 dash Peychaud's Bitters\nShake with ice, add 2 sprigs of mint, and shake lightly. Strain into a cocktail glass, and garnish with a floated mint leaf.\nTwo Thursdays ago, I selected another recipe from the\nRedbook Magazine\nlist of 50 drinks to make and chose the War of the Roses by Mike Ryan from Chicago's Sable. Here, the Pimm's, elderflower, and lime reminded me of the\nBattle of Trafalgar\nbut this went in a more mint and herbal direction. Once prepared, the War of the Roses gave forth mint and floral notes to the nose. Next, lime joined the other fruit flavors in the sip, and the swallow began with gin and floral elements and ended with a mint and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_MWUGNv_s2OsNbRbd_rjmN94kvpt1xSVCBzBWSOaguWFzENp6leO_XUFuecitr1puOizKuw_Y3dTPmjPFqhqltNNJQaBs63KiDHI3x4LI1HcX0-JDJyYr1-S2BJchRKI62kNAEHO0tCa/s320/warroses2077.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_MWUGNv_s2OsNbRbd_rjmN94kvpt1xSVCBzBWSOaguWFzENp6leO_XUFuecitr1puOizKuw_Y3dTPmjPFqhqltNNJQaBs63KiDHI3x4LI1HcX0-JDJyYr1-S2BJchRKI62kNAEHO0tCa/s800/warroses2077.jpg", "comment_count": 0 }, { "title": "president (cuban style)", "url": "https://cocktailvirgin.blogspot.com/2016/10/president-cuban-style.html", "published": "2016-10-07T08:00:00.000-04:00", "updated": "2017-07-02T19:14:15.666-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "egg white", "lime juice", "pineapple juice", "raspberry syrup", "rum", "vermouth (dry)" ], "ingredients": [ "2/3 Bacardi (1 1/2 oz Cuca Fresca Cachaça)", "3 dash Pineapple Juice (3/4 oz)", "2 dash Raspberry (1/2 oz Royal Rose Syrup)" ], "instructions": "Shake once without ice and once with; strain into a glass.", "body_text": "2/3 Bacardi (1 1/2 oz Cuca Fresca Cachaça)\n3 dash Pineapple Juice (3/4 oz)\n2 dash Raspberry (1/2 oz Royal Rose Syrup)\nWhite of an Egg\n1 dash Dry Vermouth (1/2 oz Noilly Prat)\n1 dash Orange Bitters (Regan's)\nShake once without ice and once with; strain into a glass.\nTwo Fridays ago, I was flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\n, and I was struck with curiosity by a recipe in the rum section. The President (Cuban Style) had shades of an\nEl Presidente\nwith the rum, dry vermouth, orange element, and reddish fruit syrup, but it reminded me more of one of the\nSeptember Morn\nrecipes (akin to a rum\nClover Club\n) with the addition of pineapple juice and orange bitters.\nThe President yielded a grassy and raspberry bouquet to the nose. Next, the egg white and raspberry shown through on the sip with a creamy tart berry flavor, and the swallow gave off funky rum, herbal, pineapple, and raspberry notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7tOC7lxKPH8WpAWWRsiuAznYMhlW7gVZi2bFQGvCoILF7PTvTzxVtLVfbCDOmUP5vAiL1NNhIHBbkj2Pfn1YfYqITvQzK0J0WWL2FuAOya2gzo8oi-3AZVDrcCvZ1mlZrXMCpOZ-ym77/s320/cubanpres2078.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7tOC7lxKPH8WpAWWRsiuAznYMhlW7gVZi2bFQGvCoILF7PTvTzxVtLVfbCDOmUP5vAiL1NNhIHBbkj2Pfn1YfYqITvQzK0J0WWL2FuAOya2gzo8oi-3AZVDrcCvZ1mlZrXMCpOZ-ym77/s800/cubanpres2078.jpg", "comment_count": 0 }, { "title": "champs-de-mars daiquiri", "url": "https://cocktailvirgin.blogspot.com/2016/10/champs-de-mars-daiquiri.html", "published": "2016-10-08T08:00:00.000-04:00", "updated": "2017-07-02T19:12:51.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "grenadine", "lime juice", "maraschino", "rum" ], "ingredients": [ "2 oz Barbancourt 5 Star Rum", "1 tsp Maraschino (3/8 oz Maraska)", "1 tsp Grenadine (3/8 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Barbancourt 5 Star Rum\n1 tsp Maraschino (3/8 oz Maraska)\n1 tsp Grenadine (3/8 oz)\nJuice 1/2 Lime (3/4 oz)\nShake with ice and strain into a cocktail glass.\nFor a nightcap two Tuesdays ago, I reached for Trader Vic's 1974\nRum Cookery & Drinkery\nand spotted the Champs-de-Mars Daiquiri. The Daiquiri's call for Haitian rum made sense when I realized that it was named after Port-au-Prince's area that contains the Haiti's presidential palace as well as a major park (as opposed to the namesake park in Paris near the Eiffel Tower). Once mixed, this Daiquiri offered an aged rum aroma that led into lime, caramel, and a hint of fruit from either the pomegranate syrup or the Maraschino on the sip. Finally, the rum finished with rum and Maraschino's nutty notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPROK1C2XCrV-kKWKi8INnT9hDvEri_70SrWiUU5oLoqraLbimMGSwnPMiZB3KuyKnG9jf1TfeAY8BFBamAXCxIgpV1gR8adcl9M9TT7FqCiNsjLym9IUEWYTB7TXSb-l7d8GOeHTyyHe/s320/champsdemars2080.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPROK1C2XCrV-kKWKi8INnT9hDvEri_70SrWiUU5oLoqraLbimMGSwnPMiZB3KuyKnG9jf1TfeAY8BFBamAXCxIgpV1gR8adcl9M9TT7FqCiNsjLym9IUEWYTB7TXSb-l7d8GOeHTyyHe/s800/champsdemars2080.jpg", "comment_count": 0 }, { "title": "clark street", "url": "https://cocktailvirgin.blogspot.com/2016/10/clark-street.html", "published": "2016-10-09T08:00:00.000-04:00", "updated": "2017-07-02T19:12:20.917-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "cointreau", "gin", "vermouth (dry)" ], "ingredients": [ "3/4 Gin (1 1/2 oz Beefeater)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 Gin (1 1/2 oz Beefeater)\ndash Dry Vermouth (1 oz Noilly Prat)\ndash Cointreau (1/4 oz)\ndash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nTwo Sundays ago, I ventured into\nPioneers of Mixing at Elite Bars: 1903-1933\nand ended up in their gin section. There, I spotted the Clark Street that appeared like a cross between the\nMontmarte\nand the\nJoy Division\nas an orange-driven gin Brooklyn variation. Indeed, the book also contains a similar apricot-Picon recipe called the\nMontana\nthat I had made earlier in the year.\nThe Clark Street proffered a bright orange and pine aroma to the nose. Next, a clean citrussy sip gave way to a gin swallow with a dark orange finish consisting of caramel and bitter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzqHLSUU9uBO50fucXkfPsDNFLaF_isrwecRdnNzzhGK0-6ta5j9kADmZXq5qR0pL55KN6uk766FWwVIltL-k7hJD7b3AzUq08q8QVD-HsSIKx0UVtqmbjdRkKUq0yj2INv18Jl9_faoh/s320/clarkstreet2081.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzqHLSUU9uBO50fucXkfPsDNFLaF_isrwecRdnNzzhGK0-6ta5j9kADmZXq5qR0pL55KN6uk766FWwVIltL-k7hJD7b3AzUq08q8QVD-HsSIKx0UVtqmbjdRkKUq0yj2INv18Jl9_faoh/s800/clarkstreet2081.jpg", "comment_count": 0 }, { "title": "jeff's whimsy", "url": "https://cocktailvirgin.blogspot.com/2016/10/jeffs-whimsy.html", "published": "2016-10-10T08:00:00.000-04:00", "updated": "2017-07-02T19:11:46.840-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeff Hollinger", "source": "Comstock Saloon", "year": 2010 }, "categories": [ "bitters (aromatic)", "calvados", "quinquina", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Bonal Quinquina", "1 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Calvados (Boulard VSOP)", "1 dash Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bonal Quinquina\n1 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Calvados (Boulard VSOP)\n1 dash Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, I was in the mood for something light so I turned to Dinah Sander's\nThe Art of the Shim\n. There, I spotted Jeff Hollinger's low proof, straight spirits number that he created for Dinah at the Comstock Saloon in San Francisco circa 2010. Since Calvados and Bonal pair so well together such as in the\nMessenger\nand\nBelle Star\n, I was definitely game to try this recipe.\nJeff's Whimsy Shim began with a lemon oil note that brightened the apple and grape aromas. Next, sweet grape with a hint of apple on the sip transitioned into the rest of the apple flavors accented with bitter herbal and spice elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ay9BMQ9GYJOgaBXcytje0Ua1qDUF7x_s0hUTSKQ7P0jxok5flv5p3dHc0rL6aRyZOarLy82bC2YQ62MOmBSQNBTD4c39AoRTf1UFFGckRhO5VNQpQI7WeHWYc1dEqIzLHLCgRcL4FJwh/s320/jeffwhim2083.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ay9BMQ9GYJOgaBXcytje0Ua1qDUF7x_s0hUTSKQ7P0jxok5flv5p3dHc0rL6aRyZOarLy82bC2YQ62MOmBSQNBTD4c39AoRTf1UFFGckRhO5VNQpQI7WeHWYc1dEqIzLHLCgRcL4FJwh/s800/jeffwhim2083.jpg", "comment_count": 0 }, { "title": "pedro suckerpunch", "url": "https://cocktailvirgin.blogspot.com/2016/10/pedro-suckerpunch.html", "published": "2016-10-11T08:00:00.000-04:00", "updated": "2017-07-02T19:11:14.831-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "15 Romolo", "year": null }, "categories": [ "amaro nonino", "kahlua", "lemon juice", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Granddad Bourbon (OGD Bonded)", "1/2 oz Lustau Pedro Ximenez Sherry", "1/2 oz Amaro Nonino (Averna)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with 2 dash espresso liqueur (1/8+ oz Galliano Ristretto).", "body_text": "1 1/2 oz Old Granddad Bourbon (OGD Bonded)\n1/2 oz Lustau Pedro Ximenez Sherry\n1/2 oz Amaro Nonino (Averna)\n1/2 oz Lemon Juice\nShake with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with 2 dash espresso liqueur (1/8+ oz Galliano Ristretto).\nTwo Tuesdays ago for the cocktail hour, I recalled a recipe that I had spotted on\nPunch Drinks\ncalled the Pedro Suckerpunch. The drink was created in San Francisco as part of 15 Romolo's \"Suckerpunch\" series of offerings with the Pedro part named after the richly flavorful Pedro Ximenez sherry ingredient. Once prepared, the punch gave forth a coffee and raisin aroma. Next, the sip offered a sweet raisin, caramel, and lemon medley, and the swallow was a delightful combination of the Bourbon, amaro's herbal notes, and sherry's dried grape. Since most of the espresso liqueur garnish sank, the end of the drink's swallow was rather coffee driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ffBJU0fXkdSLkZt9pwQw82pODVUyKrYTMuqm5w95xA91m8n5D0-3YzTi4xiDqlzNo07naJHYo07x5hX0IttfhVlWYQupNuleA05OHVAgoBawR3pLtQLh0dUzDZvus7lYBfwlE15THw6O/s320/pedrosucker2084.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ffBJU0fXkdSLkZt9pwQw82pODVUyKrYTMuqm5w95xA91m8n5D0-3YzTi4xiDqlzNo07naJHYo07x5hX0IttfhVlWYQupNuleA05OHVAgoBawR3pLtQLh0dUzDZvus7lYBfwlE15THw6O/s800/pedrosucker2084.jpg", "comment_count": 0 }, { "title": "gold frond", "url": "https://cocktailvirgin.blogspot.com/2016/10/gold-frond.html", "published": "2016-10-12T08:00:00.000-04:00", "updated": "2017-07-02T19:10:43.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Craig Herman", "source": "Barnotes", "year": null }, "categories": [ "lemon juice", "pineapple juice", "rum", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Appleton Gold Rum (Diplomatico Añejo)", "1 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz BG Reynold's Vanilla Syrup" ], "instructions": "Shake with crushed ice and pour into a rocks glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a pineapple frond and a mint sprig (borage flowers and mint).", "body_text": "2 oz Appleton Gold Rum (Diplomatico Añejo)\n1 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz BG Reynold's Vanilla Syrup\nShake with crushed ice and pour into a rocks glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a pineapple frond and a mint sprig (borage flowers and mint).\nTwo Wednesdays ago, I decided to make a recipe posted by Tiki Wahine on the\nBarnotes\napp website by Craig Herman a/k/a Colonel Tiki. Since we had such good luck with Craig's\nVendetta\n, I figured that it was worth giving his Gold Frond a go. Once built, the Gold Frond gave forth a floral and mint bouquet that led into a lemon, caramel, and hint of pineapple sip. Next, the swallow shared aged rum, vanilla, and the rest of the pineapple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvC90wH3zWsZ6TbT0sZwR_myixRmZPpOLisRFzev6eqvk1wsrTq-SD0A38ZFPKjWczBY2zaI-ARCx3JTb0b_N0mahFJuWLqnRekkDD636enEClnnfyvWM_TrIadCojZZm_Y3abG_RSklD8/s320/goldenfrond2085.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvC90wH3zWsZ6TbT0sZwR_myixRmZPpOLisRFzev6eqvk1wsrTq-SD0A38ZFPKjWczBY2zaI-ARCx3JTb0b_N0mahFJuWLqnRekkDD636enEClnnfyvWM_TrIadCojZZm_Y3abG_RSklD8/s800/goldenfrond2085.jpg", "comment_count": 0 }, { "title": "filene", "url": "https://cocktailvirgin.blogspot.com/2016/10/filene.html", "published": "2016-10-13T08:00:00.000-04:00", "updated": "2017-07-02T19:09:57.385-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "orgeat", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Sazerac)", "1/3 Sweet Vermouth (3/4 oz Alessio)", "1 dash Orgeat (1/4 oz)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": null, "body_text": "2/3 Rye (1 1/2 oz Sazerac)\n1/3 Sweet Vermouth (3/4 oz Alessio)\n1 dash Orgeat (1/4 oz)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nTwo Thursdays ago, I began to flip through\nPioneers of Mixing at Elite Bars: 1903-1933\nin search of my post shift nightcap. There, in the whiskey section was an intriguing Manhattan variation called the Filene that utilized orgeat and Picon as the modifiers (and bitters). Looking back, I did find in that book and make a similar Brooklyn variation using that modifier pairing in the\nRepublic\n. The book unfortunately gave no indication of what the recipe was named after, but the 19th century Filene's chain was growing during the 1903-1933 time frame including adding the concept of the bargain basement in 1908 with automated discounts as well as building the flagship store in Boston's Downtown Crossing around the corner from present day Yvonne's, Stoddard's, and JM Curley in 1912.\nThe Filene shared a rye aroma that included a dark note from perhaps the Amer Picon. Next, a creamy grape sip led into a rye, nutty, and bitter swallow. Andrea commented that the combination \"looks terrible, but tastes delicious!\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQEjKpc8bqwlQ2-Ys-u8qn4PaYOGO8GrKU4VRXkrrI0FszoA9dKnyPmOjYME8bQhLw8mftKOG4UiDn4qmlJo0gieDZTE5yisEgQeMfu9OiMIMjfj55pm8UwwfmePv2un-mfsUE0DVdJbt/s320/filene2088.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQEjKpc8bqwlQ2-Ys-u8qn4PaYOGO8GrKU4VRXkrrI0FszoA9dKnyPmOjYME8bQhLw8mftKOG4UiDn4qmlJo0gieDZTE5yisEgQeMfu9OiMIMjfj55pm8UwwfmePv2un-mfsUE0DVdJbt/s800/filene2088.jpg", "comment_count": 0 }, { "title": "demerara dry float", "url": "https://cocktailvirgin.blogspot.com/2016/10/demerara-dry-float.html", "published": "2016-10-14T08:00:00.000-04:00", "updated": "2017-07-02T19:09:25.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "lemon juice", "lime juice", "maraschino", "passion fruit syrup", "rock candy syrup", "rum" ], "ingredients": [ "1 oz 86 proof Demerara Rum (El Dorado 5 Year)", "1 dash Maraschino (1/4 oz Luxardo)" ], "instructions": "Shake with ice and strain into a footed iced tea or 10 oz glass (small Tiki mug). Fill with crushed ice and float 1/4 oz 151 proof Demerara rum (Lemon Hart 151). I added mint and a flower as garnish to the recipe.", "body_text": "1 oz 86 proof Demerara Rum (El Dorado 5 Year)\n1 dash Maraschino (1/4 oz Luxardo)\nJuice 1 Lime (1/2 oz)\n1/2 oz Passion Fruit Nectar (1/2 oz Passion Fruit Syrup)\n1 dash Rock Candy Syrup (combined with passion fruit above)\n1 dash Lemon Juice (1/4 oz)\nShake with ice and strain into a footed iced tea or 10 oz glass (small Tiki mug). Fill with crushed ice and float 1/4 oz 151 proof Demerara rum (Lemon Hart 151). I added mint and a flower as garnish to the recipe.\nAfter Friday's bar shift two weeks ago, I was in the mood for some Tiki, so I turned to Trader Vic's 1974\nRum Cookery & Drinkery\nfor recipe inspiration. The drink that called out to me was a Trader Vic original called the Demerara Dry Float that called for a pair of Guyana rums, a duo of citrus, and two fruity modifiers. Once built, the vessel gave forth mint-accented aromas of overproof rum. Next, citrus with some additional fruity notes from the passion fruit and cherry liqueur filled the sip, and the swallow proffered rum on the swallow along with passion fruit fading into Maraschino in a rather floral way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-7hiPqdRdaUpalW6bA4nenhH3rwDG4Hk6f8Ab9pWct9ENI9JfiBxKTBKyRVe4Uy-blUZBuzst6h-pJL18vgbQNaU7rQWpV7PDZU6gxCGxyzWVhl0ZOPUCrFc_NQFxaRIpG3g3l2SFOVM/s320/demeraradryfl2091.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-7hiPqdRdaUpalW6bA4nenhH3rwDG4Hk6f8Ab9pWct9ENI9JfiBxKTBKyRVe4Uy-blUZBuzst6h-pJL18vgbQNaU7rQWpV7PDZU6gxCGxyzWVhl0ZOPUCrFc_NQFxaRIpG3g3l2SFOVM/s800/demeraradryfl2091.jpg", "comment_count": 0 }, { "title": "luau", "url": "https://cocktailvirgin.blogspot.com/2016/10/luau.html", "published": "2016-10-15T08:00:00.000-04:00", "updated": "2017-07-02T19:08:15.936-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Gerry Corcoran", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "bitters (Angostura)", "lime juice", "orgeat", "passion fruit syrup", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Wray & Nephew Overproof Rum", "3/4 oz Appleton V/X Rum (El Dorado 5 Year)", "3/4 oz El Dorado 15 Year Rum (Diplomatico Exclusiva)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup (omit, combined below)", "1/4 oz Passion Fruit Purée (1/2 oz Passion Fruit Syrup)", "1/4 oz Orgeat", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a rocks glass (Tiki mug), and fill with crushed ice. Garnish with an umbrella, lime wheel, and orange slice (umbrella, mint, nutmeg).", "body_text": "3/4 oz Wray & Nephew Overproof Rum\n3/4 oz Appleton V/X Rum (El Dorado 5 Year)\n3/4 oz El Dorado 15 Year Rum (Diplomatico Exclusiva)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup (omit, combined below)\n1/4 oz Passion Fruit Purée (1/2 oz Passion Fruit Syrup)\n1/4 oz Orgeat\n1 dash Angostura Bitters\nShake with ice, strain into a rocks glass (Tiki mug), and fill with crushed ice. Garnish with an umbrella, lime wheel, and orange slice (umbrella, mint, nutmeg).\nAfter my bar shift two Saturdays ago, I reached for my copy of the\nPDT Cocktail Book\nto see if there were any gems that I had previously passed over. The one that called out to me, the Luau, matched my desire for Tiki; I had probably skipped it the first few times for I was probably too particular about the specified rums. The recipe was crafted by Gerry Corcoran in 2009 as a riff on the Luau Grog from Jeff Berry's\nSippin' Safari\n. After looking over the original drink, the Luau is definitely its own unique beast since the original is closer to a\nNavy Grog\n. Once prepared and garnished, the Luau offered a woody spice and mint from garnish substitutions. Next, a lime and caramel sip was joined by tropical notes from the passion fruit, and the swallow was a medley of dark and funky rum flavors along with passion fruit, nutty, and spice elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnwvtNuG2pXLsSu232wj8dFlmsUcKQBuTs55j_EX6DxjqeWAT7siPpg-QGsz9rHsJqyGvSSgJdZQlbe9-BWLQRFbWOgyDOgalhyphenhyphenT9njLR2xkCbMc6rMef5hAaMP_vKoP85oEuU0IY0lCc/s320/luau2092.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnwvtNuG2pXLsSu232wj8dFlmsUcKQBuTs55j_EX6DxjqeWAT7siPpg-QGsz9rHsJqyGvSSgJdZQlbe9-BWLQRFbWOgyDOgalhyphenhyphenT9njLR2xkCbMc6rMef5hAaMP_vKoP85oEuU0IY0lCc/s800/luau2092.jpg", "comment_count": 0 }, { "title": "benediction", "url": "https://cocktailvirgin.blogspot.com/2016/10/benediction.html", "published": "2016-10-16T08:00:00.000-04:00", "updated": "2017-07-02T19:07:43.480-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "benedictine", "brandy", "maraschino", "vermouth (dry)" ], "ingredients": [ "2/3 Brandy (1 1/2 oz Camus VS Cognac)", "1 dash Benedictine (1/4 oz)", "1 dash Maraschino (1/4 oz Luxardo)", "1 dash Picon Bitters (1/4 oz Amer Picon)", "2 dash Gancia Vermouth (3/4 oz Noilly Prat Dry) (*)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry (omit).", "body_text": "2/3 Brandy (1 1/2 oz Camus VS Cognac)\n1 dash Benedictine (1/4 oz)\n1 dash Maraschino (1/4 oz Luxardo)\n1 dash Picon Bitters (1/4 oz Amer Picon)\n2 dash Gancia Vermouth (3/4 oz Noilly Prat Dry) (*)\nStir with ice, strain into a cocktail glass, and garnish with a cherry (omit).\n(*) Gancia makes a sweet, dry, and blanc vermouth. Sweet is probably what they meant here, but I wanted to balance the liqueurs' sugar with the dry. Using 1/2 oz sweet vermouth (or Punt e Mes) would probably work well here too.\nTwo Sundays ago, my eyes wandered through the pages of\nPioneers of Mixing at Elite Bars: 1903-1933\nfor recipe inspiration. There, I spotted the Benediction which seemed like an interesting brandy drink that reminded me somewhat of the\nCreole\nwith the vermouth, Benedictine, and Picon combination. The vermouth style was not specificed, and ordinarily I would have opted for sweet in that case; however, with the Maraschino and Picon in the mix, I opted for dry vermouth to style it after the\nBrooklyn\n. A brandy Brooklyn Creole mashup? I'm game!\nThe Benediction began with brandy aromas joined by dark herbal notes. Next, a complex caramel sip gave way to brandy, dark orange, nutty, and minty flavors on the swallow. Overall, it definitely satisfied the need for a flavorful nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIy82XeVR0sCmZAr0NLSFKC-Kv3SWzE0FIIUw2mX1s5LvsovYoEsK9mu5y0fMmOnONkEbKakjBG_KlO3L7bpthvHCVvc1hWceo_kuW9kJ7JCTxV90OVNkW_LAjXI7igMyZ2y_sU43RrSr/s320/benediction2094.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIy82XeVR0sCmZAr0NLSFKC-Kv3SWzE0FIIUw2mX1s5LvsovYoEsK9mu5y0fMmOnONkEbKakjBG_KlO3L7bpthvHCVvc1hWceo_kuW9kJ7JCTxV90OVNkW_LAjXI7igMyZ2y_sU43RrSr/s800/benediction2094.jpg", "comment_count": 0 }, { "title": "cuevas", "url": "https://cocktailvirgin.blogspot.com/2016/10/cuevas.html", "published": "2016-10-17T08:00:00.000-04:00", "updated": "2017-07-02T19:07:09.963-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dane Barca", "source": "Smuggler's Cove Cocktail Book", "year": null }, "categories": [ "bitters (aromatic)", "port (tawny)", "punt e mes", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Blended Aged Rum (Appleton Reserve Blend)", "1/2 oz Punt e Mes", "1/4 oz Tawny Port (Sandeman)", "1/4 oz Cinnamon Syrup", "6 drop Tiki Bitters (10 drop Bittercube Jamaican #2)" ], "instructions": "Stir with ice, strain into a coupe glass, and float a cherry (omit).", "body_text": "2 oz Blended Aged Rum (Appleton Reserve Blend)\n1/2 oz Punt e Mes\n1/4 oz Tawny Port (Sandeman)\n1/4 oz Cinnamon Syrup\n6 drop Tiki Bitters (10 drop Bittercube Jamaican #2)\nStir with ice, strain into a coupe glass, and float a cherry (omit).\nTwo Mondays ago, I grabbed the\nSmuggler's Cove Cocktail Book\nand searched for something straight spirits to match my mood. There, I decided upon the Cuevas (meaning \"caves\") invented by bartender Dane Barca. Once built, the Cuevas presented a grand aged rum aroma accented with hints of cinnamon. Next, the sip first displayed caramel and grape notes that later developed a certain smokiness, and finally, the swallow offered rum, bitter Punt e Mes, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZqJWTrX7ooNDiCdOimkhqXGNCK7xDkzPCDFI5YGgYXtFg0q2AHdlCV6YXb3ODNBboGas3_A3u_69v7f_2-leheoxlqVLmO_HIHzhHT6Hg89CKPwcB8UgSsn36AzOp0ue_6BwCWhZ2fbp/s320/cuevas2097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZqJWTrX7ooNDiCdOimkhqXGNCK7xDkzPCDFI5YGgYXtFg0q2AHdlCV6YXb3ODNBboGas3_A3u_69v7f_2-leheoxlqVLmO_HIHzhHT6Hg89CKPwcB8UgSsn36AzOp0ue_6BwCWhZ2fbp/s800/cuevas2097.jpg", "comment_count": 0 }, { "title": "[abricot chevalier]", "url": "https://cocktailvirgin.blogspot.com/2016/10/abricot-chevalier.html", "published": "2016-10-18T08:00:00.000-04:00", "updated": "2017-07-02T19:04:55.060-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "apricot liqueur", "bitters (Angostura)", "brandy", "cynar", "lemon juice" ], "ingredients": [ "1 1/2 oz Fernando de Castilla Spanish Brandy", "1/2 oz Luxardo Apricot Liqueur", "1/2 oz Cynar", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Fernando de Castilla Spanish Brandy\n1/2 oz Luxardo Apricot Liqueur\n1/2 oz Cynar\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, Andrea and I visited bartender Sahil Mehta at Estragon for dinner. For a drink, I spotted one of his previous drink of the day offerings in his notebook, and the combination of apricot, Cynar, and lemon reminded me of the\nOne One Thousand\n. Sahil was inspired to create a\nSidecar\nvariation with more funk by substituting apricot and Cynar in place of the triple sec. For a name, I dubbed this one the Abricot Chevalier (the Apricot Knight) after a 1969 Salvador Dali painting.\nThe drink began with an apricot aroma darkened slightly by the brandy and the Cynar. Next, lemon and orchard fruit notes filled the sip, and the swallow offered brandy and an Amer Picon-like fruity-bitter flavor with spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiynuFtZ8Eb8mPgyht74YpN8Xby1yayc2160avUrYIvSNa_y9paHDHtqeLghRFQhKRwizk1eYKsb7x-k8pgBNH_hkQXJFneIaZA65UeOAJeUGfE8pbxUtN1yiLQgOc2ca-bToVaOljKa3E/s320/apricotknight2098.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiynuFtZ8Eb8mPgyht74YpN8Xby1yayc2160avUrYIvSNa_y9paHDHtqeLghRFQhKRwizk1eYKsb7x-k8pgBNH_hkQXJFneIaZA65UeOAJeUGfE8pbxUtN1yiLQgOc2ca-bToVaOljKa3E/s800/apricotknight2098.jpg", "comment_count": 0 }, { "title": "leaf peeper", "url": "https://cocktailvirgin.blogspot.com/2016/10/leaf-peeper.html", "published": "2016-10-19T08:00:00.000-04:00", "updated": "2017-07-02T19:04:23.561-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Matty Durgin", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (Angostura)", "ginger beer", "lime juice", "pimm's no. 1", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Plantation 5 Year Barbados Rum", "1 oz Pimm's No. 1", "3/4 oz Cinnamon Syrup", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass with 1 1/2 oz Canada Dry ginger ale. Top with ice and garnish with a lime wedge.", "body_text": "1 oz Plantation 5 Year Barbados Rum\n1 oz Pimm's No. 1\n3/4 oz Cinnamon Syrup\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a Collins glass with 1 1/2 oz Canada Dry ginger ale. Top with ice and garnish with a lime wedge.\nTwo Wednesdays ago, my adventures on the town led me to Brick & Mortar where bartender Rob Hoover and Allison Connolly were working. For a first drink, I asked Rob for the Leaf Peeper that he attributed to Matty Durgin, and the idea of a rum-tinged Pimm's Cup reminded me of the\nVoodoo Echo\n. Once prepared, this tall drink yielded a lime aroma that gave way to a carbonated lime and fruity sip. Next, rum spiced with ginger and cinnamon notes made up the delightful swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuasKOLCr6D0ryHe03g2tchrYVNU_bpIW_s0dLJloHO3HJZPS4M_PzPJcrF3a0pfSHCGRywI6HNM7Jb5TuHR5bH-ZcHn5y-BNS2luj-I2e0_SgLm7xkts8YI1jd0lX1YxTN48VZ8iFct3/s320/leafpeeper2100.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuasKOLCr6D0ryHe03g2tchrYVNU_bpIW_s0dLJloHO3HJZPS4M_PzPJcrF3a0pfSHCGRywI6HNM7Jb5TuHR5bH-ZcHn5y-BNS2luj-I2e0_SgLm7xkts8YI1jd0lX1YxTN48VZ8iFct3/s800/leafpeeper2100.jpg", "comment_count": 0 }, { "title": "peruvian necktie", "url": "https://cocktailvirgin.blogspot.com/2016/10/peruvian-necktie.html", "published": "2016-10-20T08:00:00.000-04:00", "updated": "2017-07-02T19:03:51.277-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "apricot liqueur", "benedictine", "lime juice", "pisco" ], "ingredients": [ "1 1/2 oz Encanto Pisco", "1/2 oz Benedictine", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Lime Juice", "10 drop St. George Absinthe" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a knotted orange twist.", "body_text": "1 1/2 oz Encanto Pisco\n1/2 oz Benedictine\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Lime Juice\n10 drop St. George Absinthe\nShake with ice, strain into a coupe, and garnish with a knotted orange twist.\nFor my drink of the day at Loyal Nine two Thursdays ago, I was inspired by the name of choke hold in submission grappling called the Peruvian Necktie. Clearly, the spirit had to be pisco, and I decided to go the Benedictine-apricot liqueur direction after spotting the recipes for the\nMayfair Sour\nand\nSilk Road Sour\non the blog. Here, the sweetness was countered by lime juice, and the herbal notes were brightened by a light touch of absinthe since Angostura took the drink in a very dark direction. To tie it back to the name, I garnished with a knotted long orange twist.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRtSHvRseNJK2YUraWaYhKi2Gqk1BJFu1l0fiZtrlTxBwx-OhH1tQxhoISnoe8fRAnD-5LVm44iCbMM-iJxgINXfMDp18AJK4rjdMvtLHgLKqAAMwdMriPaDUc5A1VnbdSVcyBb5ic_H5/s320/peruviannecktie.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRtSHvRseNJK2YUraWaYhKi2Gqk1BJFu1l0fiZtrlTxBwx-OhH1tQxhoISnoe8fRAnD-5LVm44iCbMM-iJxgINXfMDp18AJK4rjdMvtLHgLKqAAMwdMriPaDUc5A1VnbdSVcyBb5ic_H5/s800/peruviannecktie.jpg", "comment_count": 0 }, { "title": "pansy", "url": "https://cocktailvirgin.blogspot.com/2016/10/pansy.html", "published": "2016-10-20T10:00:00.000-04:00", "updated": "2017-07-02T19:03:18.477-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "chartreuse (yellow)", "sherry", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Sazerac)", "1/3 Sherry (3/4 oz Lustau East India Solera)", "1 dash Yellow Chartreuse (1/4 oz)", "1 dash Picon (1/4 oz Amer Picon)", "1 dash Dry Vermouth (1/4 oz Noilly Prat)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Sazerac)\n1/3 Sherry (3/4 oz Lustau East India Solera)\n1 dash Yellow Chartreuse (1/4 oz)\n1 dash Picon (1/4 oz Amer Picon)\n1 dash Dry Vermouth (1/4 oz Noilly Prat)\nStir with ice and strain into a cocktail glass.\nAfter my shift two Thursdays ago, I selected\nPioneers of Mixing at Elite Bars: 1903-1933\nas my spirituous guide to locate a nightcap. There, in the whiskey section was a Brooklyn-like number called the Pansy with Yellow Chartreuse instead of the Maraschino and sherry in addition to the dry vermouth. Once stirred and strained, the Pansy gave forth grape aromas with a hint of rye. Next, the grape shined through on the sip along with the rye's malt, and the swallow was a combination of the rye and herbal notes with a slightly nutty and bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0hxYKt56epRZX3CEIzaWVN37i-r7qbFU17tLk00hp7E2rlkMiRqvWOlgWLK0YTQp_vYSJWky9weDKbqYV_M0UW08GcptxYS-clpSHbu5UdFz4pBqgVIvgIpq0aO6NWeS485OqVfIhBvS/s320/pansy432.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0hxYKt56epRZX3CEIzaWVN37i-r7qbFU17tLk00hp7E2rlkMiRqvWOlgWLK0YTQp_vYSJWky9weDKbqYV_M0UW08GcptxYS-clpSHbu5UdFz4pBqgVIvgIpq0aO6NWeS485OqVfIhBvS/s800/pansy432.jpg", "comment_count": 0 }, { "title": ":: mxmo mashups wrap up ::", "url": "https://cocktailvirgin.blogspot.com/2016/10/mxmo-mashups-wrap-up.html", "published": "2016-10-20T12:20:00.000-04:00", "updated": "2017-07-02T19:02:41.746-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [ "112, I decided to honor a technique for drink creating that has served me well in everything from drink of the day generation to cocktail competitions -- namely merging two (neo)classic recipes into one in what I dub a \"mashup.\" One of the bars in town called" ], "instructions": null, "body_text": "For\nMixology Monday\n112, I decided to honor a technique for drink creating that has served me well in everything from drink of the day generation to cocktail competitions -- namely merging two (neo)classic recipes into one in what I dub a \"mashup.\" One of the bars in town called\nBackbar\nhas helped to instill this appreciation through their drinks of the day as well as their generous love of discussing cocktails and their construction in general. So as a way of paying it forward, I wanted to provide others with this lesson by way of a Mixology Monday. Please read the\nannouncement post\nfor more information, but without further ado, here are the submissions!\n• Gary Elliot of Doc Elliot's Mixology took the Blood and Sand and merged it with another equal parter, the Corpse Reviver #2, to make the\nCorpse in the Sand\n.\n• The\nSimple Headphone Mind\nwas Dagreb of Nihil Utopia's merging of a Japanese with a Blue Grass Mai Tai. I believe this is the first fully brandy driven Mai Tai I have ever seen!\n• What happens when you merge a Clover Club with a Tom Collins? Stacy Markow discovers the yumminess in the\nClover Collins\n!\n• Katie of the Garnish Blog focused on Scotch and took the classic Rusty Nail and found its hammer with the neoclassic Penicillin. She nerded out about microbiology (and whisky) and dubbed this one the\nDram Positive\n.\n• Adam of Mr. Muddle took his Boston hometown to heart and took the classic Ward Eight and meshed it with Misty Kalkofen's neoclassic the Maximillian Affair for the\nMaxi's Ward\n.\n• Rachel of the Stirred Blog keeps the Boston loving alive by being inspired by a classic drink she had at local bar and conjuring the\nColleen's Kiss\nby mashing up a Colleen Bawn and a Widow's Kiss.\n• Craig Eliason via eGullet was also inspired by the Rusty Nail and took the Scotch focus further with the Rob Roy to make the\nRoysty Nail\nmonster.\n• I, Frederic of the Cocktail Virgin blog, was actually the first submitter but I am putting myself last. I actually had this drink ready when I wrote the announcement post. For one of my drinks of the day, I took the Boston version of the Jack Rose (lemon not lime with the addition of Peychaud's Bitters) and smooshed it with the Frisco Sour for the\nFrisco Rose\n(instead of the Jack Frisco/Frisco Jack).\nThank you all for granting me permission to guide you in this drink making exercise and playing along so well and so graciously! Keep those mixing spoons and shaker tins moving as we see what November may bring...", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtJKYOA1UUk7AnxZUQf-FuIZi5A08RD3mJZGCzLFmwW7DX3lGIhqpmzeH-ZrV2h4E-MK48VP0SxdmXuOH_08pxATHp6M540dxRTZZsl1qhvqFriUF3erbR46J6njZ00u-wYeKpyjj6i5R/s320/mashupmxmo1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTJWoJ0ME9DELvWvQ3zDeVscGKZgatsPzo0hUXJ2pnrQIrpa_uzcNo_Wukl0LDlXv_GiRnr5LEwd_iMqbEhs1e9HFREuvMuG2dl4C-mSfvNA6zu-fry0ew4QNfYhiOAO3iGKKyLvhNFaI/s320/mashupmxmo2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcSA18k4BWRzRh-g8mQVr8JsJKwrYkYdq-gDx6fg33jhEWmEPTIpEZ8GlD2zNi84hqQ-6BorOrscTiBVlHlxwm3rpodxhmpCqj3YjYJjxeXxt3q5zjHALmQZXYwnbt8OUhUz7eimFPQJS/s320/mashupmxmo3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "kona swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/10/kona-swizzle.html", "published": "2016-10-21T08:00:00.000-04:00", "updated": "2017-07-02T19:00:28.847-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "lime juice", "orgeat", "rum" ], "ingredients": [ "1/2 oz Orgeat", "1/2 oz Barbados Rum (Plantation 5 Year Barbados)", "1 oz Siegert's Bouquet Rum (Angostura 7 Year)" ], "instructions": "Build in a 12 oz Sling glass, fill with crushed ice, and swizzle to mix and chill. Decorate with a spent lime shell, fresh mint, and a fruit stick (omit).", "body_text": "Juice 1/2 Lime (1/2 oz)\n1/2 oz Orgeat\n1/2 oz Barbados Rum (Plantation 5 Year Barbados)\n1 oz Siegert's Bouquet Rum (Angostura 7 Year)\nBuild in a 12 oz Sling glass, fill with crushed ice, and swizzle to mix and chill. Decorate with a spent lime shell, fresh mint, and a fruit stick (omit).\nAfter my bar shift two Fridays ago, I selected Trader Vic's 1974\nRum Cookery & Drinkery\nto help me with my late evening's adventures. For a nightcap, I searched for recipes marked Trader Vic originals and selected the Kona Swizzle since the combination of a pair of rums, orgeat, and lime seemed like it could do no wrong. Indeed, the drink gave forth an intriguing floral note from the mint combining with the spent lime rind on the nose. Next, the orgeat's creaminess was complemented by the aged rums' caramel and countered by the lime's crispness on the sip, and the swallow began with the aged rums and the orgeat's earthy nuttiness before returning to hints of tart lime on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfA5jJY2DIRt9bknOPtCs9oOc8iZjjHciQQHYJn1UvGjXS2YsyhXHf3Fakrx3JaRkage7qLqriaLlCEfGtTuxz5eqFHlCBySkPzh7YCb5ygrt2KXZBwxD-6lnYIwj-knyapsYZIGAOYnra/s320/konaswizzle2106.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfA5jJY2DIRt9bknOPtCs9oOc8iZjjHciQQHYJn1UvGjXS2YsyhXHf3Fakrx3JaRkage7qLqriaLlCEfGtTuxz5eqFHlCBySkPzh7YCb5ygrt2KXZBwxD-6lnYIwj-knyapsYZIGAOYnra/s800/konaswizzle2106.jpg", "comment_count": 0 }, { "title": "nth degree", "url": "https://cocktailvirgin.blogspot.com/2016/10/nth-degree.html", "published": "2016-10-22T08:00:00.000-04:00", "updated": "2017-07-02T18:59:57.641-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Nate Dumas", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "applejack", "bitters (aged)", "chartreuse (green)", "rum", "sugar" ], "ingredients": [ "1 oz Rhum Clement VSOP (Depaz)", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Green Chartreuse", "1 Demerara Sugar Cube", "2 dash Fee's Whiskey Barrel-Aged Bitters" ], "instructions": "Muddle the sugar cube with the bitters (I added a splash of water). Add rest of the ingredients, stir with ice, and strain into a rocks glass with a large ice cube. Garnish with both lemon and orange twists.", "body_text": "1 oz Rhum Clement VSOP (Depaz)\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Green Chartreuse\n1 Demerara Sugar Cube\n2 dash Fee's Whiskey Barrel-Aged Bitters\nMuddle the sugar cube with the bitters (I added a splash of water). Add rest of the ingredients, stir with ice, and strain into a rocks glass with a large ice cube. Garnish with both lemon and orange twists.\nTwo Saturdays ago, I continued my re-visitation of the\nPDT Cocktail Book\nin search of passed over gems, and the one that called out to me was Nate Dumas' 2008 Nth Degree. Nate was influenced by Milk & Honey's complementary split base spirits drinks as well as their spirit-forward Old Fashioned style of cocktails in creating this cocktail. Indeed, rhum and apple brandy are a rather complementary combination such as in the\nTown Crier\n. Once prepared, the Nth Degree offered up lemon and orange oils that were spiced by the bitters' cinnamon to the nose. Next, the brandy's apple notes filled the sip, and the swallow combined grassy rum, apple, and Chartreuse's herbal elements with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoZq5lBM-2Z1PyxGIu1QK4XgddAyHT3cJmyWW5SBDVVmZug6RSr9jordCUFO3FmggVmw_CyA65mT2LFmAm8tbtwck9IK1cI9vE96fTHsP-BM8lQu2WP1fqLdKII6U3G589dJvFoW8PU4K/s320/nthdegree2109.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoZq5lBM-2Z1PyxGIu1QK4XgddAyHT3cJmyWW5SBDVVmZug6RSr9jordCUFO3FmggVmw_CyA65mT2LFmAm8tbtwck9IK1cI9vE96fTHsP-BM8lQu2WP1fqLdKII6U3G589dJvFoW8PU4K/s800/nthdegree2109.jpg", "comment_count": 0 }, { "title": "the chadburn", "url": "https://cocktailvirgin.blogspot.com/2016/10/the-chadburn.html", "published": "2016-10-23T08:00:00.000-04:00", "updated": "2017-07-02T18:59:25.834-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove Cocktail Book", "year": null }, "categories": [ "bitters (mole)", "pear liqueur", "port (tawny)", "rum" ], "ingredients": [ "2 oz Blended Aged Rum (El Dorado 5 Year)", "1/2 oz Tawny Port (Sandeman)", "1/2 oz Natural Pear Liqueur (Rothman & Winter)", "6 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Blended Aged Rum (El Dorado 5 Year)\n1/2 oz Tawny Port (Sandeman)\n1/2 oz Natural Pear Liqueur (Rothman & Winter)\n6 drop Bittermens Mole Bitters\nStir with ice and strain into a coupe glass.\nTo cap off my Sunday night two weeks ago, I looked for a stirred drink in the\nSmuggler's Cove Cocktail Book\n. Martin Cate's The Chadburn was one that I had spotted over the summer, but I had skipped over it since I was favoring more citrus-forward recipes at the time. With the chilly weather, it seemed the perfect season to try his tribute to the Chadburn Telegraph which was used on ships and submarines to communicate with the engine room.\nThe Chadburn's port wine played a significant role in this cocktail starting in the aroma realm where the grape notes were joined by hints of aged rum. The grape continued on into the sip where it mingled with the rum's caramel and hints of the pear liqueur. And finally, the rum combined with the grape on the swallow along with a chocolate and pear finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSf6OSJcOAXIgQpQeh2FDXxBiEk9ngvFZTvQ6CZTI4Xmthwb9RW1lEiTT_9Ze7myiDmIm7Fke81C85O3pmlLv9mHXSbGp0kpT2jFvm0Vgrkp-y1sTfzd2_GQw-YfyjJDpOdmnZfT9UraT/s320/chadburn2112.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSf6OSJcOAXIgQpQeh2FDXxBiEk9ngvFZTvQ6CZTI4Xmthwb9RW1lEiTT_9Ze7myiDmIm7Fke81C85O3pmlLv9mHXSbGp0kpT2jFvm0Vgrkp-y1sTfzd2_GQw-YfyjJDpOdmnZfT9UraT/s800/chadburn2112.jpg", "comment_count": 0 }, { "title": "gin basil smash", "url": "https://cocktailvirgin.blogspot.com/2016/10/gin-basil-smash.html", "published": "2016-10-24T08:00:00.000-04:00", "updated": "2017-07-02T18:58:54.828-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Jörg Meyer", "source": "Le Lion", "year": 2008 }, "categories": [ "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Gin (Beefeater)", "1 oz Lemon Juice (3/4 oz)", "3/4 oz Simple Syrup" ], "instructions": "Muddle the basil in a shaker, add the rest of the ingredients, shake with ice, and double strain into a Double Old Fashioned glass. Fill with ice and garnish with a basil sprig.", "body_text": "2 oz Gin (Beefeater)\n1 oz Lemon Juice (3/4 oz)\n3/4 oz Simple Syrup\nHandful Basil Leaves\nMuddle the basil in a shaker, add the rest of the ingredients, shake with ice, and double strain into a Double Old Fashioned glass. Fill with ice and garnish with a basil sprig.\nTwo Mondays ago, I was in the midst of reading Robert Simonson's\nA Proper Drink\nwhen I spotted the Gin Basil Smash. The drink was created by Jörg Meyer in 2008 at Le Lion at Hamburg, Germany, and it garnered the Best New Cocktail award at the 2008 Tales of the Cocktail Spirited Awards. I have had a few drinks with basil including the\nSilent Order\nand\nSurbiton Road\n, so I was game to try this one especially before the first frost wipes out my herb garden.\nThe Smash began with the spicy herbalness of the basil on the nose that led into a lemon-driven sip that shared a hint of vegetalness. Next, the swallow presented basil flavors that pleasantly transitioned into the pine and other gin notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0HMt0MdxwS3vvgogd5G605k6XP0U2TJrh4u_bkxsFJHwBlm7XwpZ3ifxTpjLi4UwWbuZ8IHxyeSWM1j9dalsCaciSPPSvgsRiGsuQxjNtym4pDOCov3VvA29h5FjjZ7XXAFk8TOKlk3P/s320/basilsmash2114.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0HMt0MdxwS3vvgogd5G605k6XP0U2TJrh4u_bkxsFJHwBlm7XwpZ3ifxTpjLi4UwWbuZ8IHxyeSWM1j9dalsCaciSPPSvgsRiGsuQxjNtym4pDOCov3VvA29h5FjjZ7XXAFk8TOKlk3P/s800/basilsmash2114.jpg", "comment_count": 1 }, { "title": "kokomo", "url": "https://cocktailvirgin.blogspot.com/2016/10/kokomo.html", "published": "2016-10-25T08:00:00.000-04:00", "updated": "2017-07-02T18:57:31.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Mick Kellogg", "source": "Sichuan Garden II's Baldwin Bar", "year": null }, "categories": [ "#sichuan-garden2", "absinthe", "bitters (Peychaud's)", "cachaça", "lime juice", "orgeat", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Avua Cachaça", "3/4 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Cinnamon Syrup", "1/2 oz Absinthe" ], "instructions": "Shake with ice, strain into a Double Old Fashioned glass, and fill with crushed ice. Garnish with mint sprigs, a smouldering cinnamon stick, and 3-4 dashes Peychaud's Bitters.", "body_text": "1 1/2 oz Avua Cachaça\n3/4 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Cinnamon Syrup\n1/2 oz Absinthe\nShake with ice, strain into a Double Old Fashioned glass, and fill with crushed ice. Garnish with mint sprigs, a smouldering cinnamon stick, and 3-4 dashes Peychaud's Bitters.\nTwo Tuesdays ago, Andrea and I ventured up to Woburn to have dinner at Sichuan Garden II's Baldwin Bar. For a drink, I asked bartender Patrick Andrew for the Kokomo off of the new cocktail menu that he attributed to Mick Kellogg. With the rum, lime, orgeat, and cinnamon, the idea reminded me of the\nCuban Anole\nbut with a dose of absinthe in the mix.\nThe Kokomo offered up mint aroma to the nose to add to the cinnamon smoke air filling up my end of the bar. Next, lime accented the creamy sip, and the swallow began with grassy and earthy rum and orgeat flavors, respectively, and ended with cinnamon and absinthe's anise on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVP5xlye0MF9UAEZlKU3v0s-MSrOZe_1EHjQpFzxZoC1PIFZHCfiqUauHGqVstwBahv-m-ob9LkX61DLAJLPdua2go7qzA2mkdgpv_Tv0ielde2wR4gZ46WRy5-OQAsEtCGT-Vwm-CsFzN/s320/kokomo2115.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVP5xlye0MF9UAEZlKU3v0s-MSrOZe_1EHjQpFzxZoC1PIFZHCfiqUauHGqVstwBahv-m-ob9LkX61DLAJLPdua2go7qzA2mkdgpv_Tv0ielde2wR4gZ46WRy5-OQAsEtCGT-Vwm-CsFzN/s800/kokomo2115.jpg", "comment_count": 0 }, { "title": "april in paris", "url": "https://cocktailvirgin.blogspot.com/2016/10/april-in-paris.html", "published": "2016-10-25T10:00:00.000-04:00", "updated": "2017-07-02T18:56:56.509-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Vannaluck Hongthong", "source": "Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "benedictine", "lemon juice", "simple syrup (other)", "soda", "suze" ], "ingredients": [ "2 oz Salers Gentian Liqueur", "1 oz Lemon Juice", "3/4 oz Cardamom Syrup", "1/2 oz Benedictine" ], "instructions": "Shake with ice and strain into a Collins glass with 2 oz soda water. Fill with ice and garnish with a cherry and a dehydrated lemon wheel.", "body_text": "2 oz Salers Gentian Liqueur\n1 oz Lemon Juice\n3/4 oz Cardamom Syrup\n1/2 oz Benedictine\nShake with ice and strain into a Collins glass with 2 oz soda water. Fill with ice and garnish with a cherry and a dehydrated lemon wheel.\nFor Andrea's first drink at the Baldwin Bar at Sichuan Garden II, she asked bartender Patrick Andrew for the April in Paris that Patrick attributed to Vannaluck Hongthong. With a gentian liqueur in the mix in a four part Collins-style drink, it reminded me of the\nVatican City\nand the\nItalian Stallion\n. Once prepared, the April in Paris proffered a cherry and herbal bouquet to the nose. Next, a carbonated lemon sip led into a herbal swallow heavy on the gentian earthy notes and finishing with cardamom spice. Overall, rather refreshing and just as delightful as the other local\nApril in Paris\ntribute to the Count Basie jazz album was.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFNu-fimzgW973aAj4HsXTva6aiMhfXBHVgbcSbzt74xnOB9FfHBGzXZEbCZLa1V_-S9WxhGiPnPmK7twI_9GuGWtSyEJmbIVQsQ2tmxzJ4DgLsWY4sGi3ylor7Pw7aqSsEXeqTqFB1pY/s320/aprilparis2116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFNu-fimzgW973aAj4HsXTva6aiMhfXBHVgbcSbzt74xnOB9FfHBGzXZEbCZLa1V_-S9WxhGiPnPmK7twI_9GuGWtSyEJmbIVQsQ2tmxzJ4DgLsWY4sGi3ylor7Pw7aqSsEXeqTqFB1pY/s800/aprilparis2116.jpg", "comment_count": 0 }, { "title": "carmen miranda", "url": "https://cocktailvirgin.blogspot.com/2016/10/carmen-miranda.html", "published": "2016-10-26T08:00:00.000-04:00", "updated": "2017-07-02T18:56:27.028-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "parkrestaurant" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Park", "year": null }, "categories": [ "#parkrestaurant", "amaro", "bitters (aromatic)", "chartreuse (yellow)", "creme de banane", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Amaro Lucano", "1/4 oz Giffard Banane du Bresil", "1/8 oz Yellow Chartreuse", "3 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Garnish with either a floated dried banana chip (others) or a pineapple wedge and paper parasol (here). Stir with ice, strain into a rocks glass, fill with fresh ice, and garnish with a grapefruit twist.", "body_text": "1 oz Rittenhouse Rye\n1 oz Amaro Lucano\n1/4 oz Giffard Banane du Bresil\n1/8 oz Yellow Chartreuse\n3 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a coupe glass. Garnish with either a floated dried banana chip (others) or a pineapple wedge and paper parasol (here).\nTwo Wednesdays ago, I attended an Amaro Lucano industry night at Park in Cambridge. One of the drinks that I had was a house original called the Carmen Miranda that came across like a tropical\nBlack Manhattan\ngiven the banana aspect. Once built, the Carmen Miranda proffered pineapple and banana aromas. Next, the amaro donated caramel notes to the sip that were colored with tropical notes from the banana liqueur, and the swallow paired the rye with dark herbal notes with a return of the banana on the finish.\nGoing South\n• 1 oz Diplomatico Reserva Rum\n• 1 oz Amaro Lucano\n• 1/4 oz Amontillado Sherry\n• 1/4 oz Honey Syrup\n• 2 dash Bittermens Burlesque Bitters\nStir with ice, strain into a rocks glass, fill with fresh ice, and garnish with a grapefruit twist.\nThe other drink I had was Tad Carducci's Going South that combined grape, honey, and rum flavors to the rich amaro in a rather delightful nightcap or Rum Manhattan sort of way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMmSpm5gLm3Uc9adqxmOldiVHmgJkrHC5d_5-PXhKRf3fjluuD7BYZYfj_ksVolPxQcG8GRRijBcIsLq-6t4qCdwH6maLUrJ9fJ7yDAKOoUCKJ-KJE-ACbNQZuUz41iNk1qmZbhWjevvL/s320/carmenmiranda2119.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMmSpm5gLm3Uc9adqxmOldiVHmgJkrHC5d_5-PXhKRf3fjluuD7BYZYfj_ksVolPxQcG8GRRijBcIsLq-6t4qCdwH6maLUrJ9fJ7yDAKOoUCKJ-KJE-ACbNQZuUz41iNk1qmZbhWjevvL/s800/carmenmiranda2119.jpg", "comment_count": 0 }, { "title": "shark god of molokai", "url": "https://cocktailvirgin.blogspot.com/2016/10/shark-god-of-molokai.html", "published": "2016-10-27T08:00:00.000-04:00", "updated": "2017-07-02T18:55:53.587-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Andrew Dolinsky", "source": "The Complete Cocktail Manual", "year": null }, "categories": [ "absinthe", "bitters (Peychaud's)", "lemon juice", "pineapple juice", "swedish punsch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Larceny)", "3/4 oz Swedish Punsch (Kronan)", "1/4 oz Absinthe (Pernod Absinthe)", "3/4 oz Lemon Juice", "1 oz Pineapple Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Make a line on the froth with Peychaud's Bitters and garnish with a mint leaf \"shark fin.\"", "body_text": "1 1/2 oz Bourbon (Larceny)\n3/4 oz Swedish Punsch (Kronan)\n1/4 oz Absinthe (Pernod Absinthe)\n3/4 oz Lemon Juice\n1 oz Pineapple Juice\nShake with ice and strain into a cocktail glass. Make a line on the froth with Peychaud's Bitters and garnish with a mint leaf \"shark fin.\"\nTwo Thursdays ago, I was flipping through Lou Bustamante's recently released\nThe Complete Cocktail Manual\nand stumbled upon a small collection of Tiki recipes. The one that called out to me was the Shark God of Molokai crafted by Andrew Dolinsky of Cleveland Heath in St. Louis. The book explained how \"A professor of Polynesian studies named this cocktail after the legend of the Shark God, who helped priest Kamalo avenge the death of his sons by chief Kupa. The Shark God created a tempest that swept the chief into the sea, where was devoured by the god.\"\nThe Shark God of Molokai proffered an anise-driven aroma from the Peychaud's Bitters garnish combining with the drink's absinthe. Next, the fruit components of lemon and pineapple filled the sip, and the swallow shared whiskey and tea tannin with a pineapple and anise spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogS_5ZUECzjudT51ihfIySVn1SG7yiYasbK8lunK4NYRdGUduZvQRbnsgE7dx2ucbkJpvmbkcEhQlekmbGjX1mWehiLcOioRb9XmXHGvmDB5Dbgn867bg8Hbs1PA7x2UEYZbQcfmq0hPO/s320/sharkgod2120.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogS_5ZUECzjudT51ihfIySVn1SG7yiYasbK8lunK4NYRdGUduZvQRbnsgE7dx2ucbkJpvmbkcEhQlekmbGjX1mWehiLcOioRb9XmXHGvmDB5Dbgn867bg8Hbs1PA7x2UEYZbQcfmq0hPO/s800/sharkgod2120.jpg", "comment_count": 0 }, { "title": "vickers", "url": "https://cocktailvirgin.blogspot.com/2016/10/vickers.html", "published": "2016-10-28T08:00:00.000-04:00", "updated": "2017-07-02T18:55:42.741-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "chartreuse (yellow)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Sazerac)", "1/3 Sweet Vermouth (3/4 oz Alessio)", "1 dash Yellow Chartreuse (1/4 oz)", "1 dash Picon (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye (1 1/2 oz Sazerac)\n1/3 Sweet Vermouth (3/4 oz Alessio)\n1 dash Yellow Chartreuse (1/4 oz)\n1 dash Picon (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago for my nightcap, I turned to the whiskey section of\nPioneers of Mixing at Elite Bars: 1903-1933\nto find one of their Manhattan variations. There, I selected the Vickers that reminded me of a\nCreole\nwith Yellow Chartreuse in place of the Benedictine. While the book gave no indication of the drink name origin, Vickers was a major weapons, armament, and ship builder that would have been duly noted during World War I. Once built, the Vickers shared a dark fruit nose from the Picon pairing with the vermouth. Similarly, those components contributed greatly to the grape and caramel sip, and the swallow showcased the rye with herbal notes finishing with bitter orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTepwgKrPcWWs2oupWsQyKdIyWFVOp0FVam-UVyq_sQUYdW4MmUPU5wfywhS0cNyH-kf5sFSYJrZz2rtXaJznokqjoeXeg3xHub6X3VwafdwAaHSetnGJwQ8JTnyclCaw-GcA-tMgTJ3N/s320/vickers.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTepwgKrPcWWs2oupWsQyKdIyWFVOp0FVam-UVyq_sQUYdW4MmUPU5wfywhS0cNyH-kf5sFSYJrZz2rtXaJznokqjoeXeg3xHub6X3VwafdwAaHSetnGJwQ8JTnyclCaw-GcA-tMgTJ3N/s800/vickers.jpg", "comment_count": 0 }, { "title": "three girl rhumba", "url": "https://cocktailvirgin.blogspot.com/2016/10/three-girl-rhumba.html", "published": "2016-10-29T08:00:00.000-04:00", "updated": "2017-07-02T18:55:08.500-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "honey", "lime juice", "madeira", "passion fruit syrup", "rum (white)" ], "ingredients": [ "1/2 oz Wray & Nephew Overproof Rum", "1 oz Blandy's Sercial Madeira", "1/2 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 oz Wray & Nephew Overproof Rum\n1 oz Blandy's Sercial Madeira\n1/2 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nForthe  drink of the day two Saturdays ago at Loyal Nine, I decided to take a low octane (low proof) drink idea of a Madeira variation of a\nDon's Special Daiquri\nand up the strength with a bit of funky Jamaican overproof rum. The original variation never made it on the list so I did not get around to naming it, but for this one, I looked to my list of names-without-recipes list and selected the Three Girl Rhumba as a tribute to the 1977 punk band Wire song.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGCn602y_aOMTMkPLlZZvN9lAah6FQr9nyuisUrT7Uwvz5Qup2nxP7Nzw1_xQMJS9ZG1RRhNe61ijFpPcamlWYuKwL3t71HP7Pt3x16oEOXwTj0oEHgVAQ9ODMVgxUzn8KtOslZ9efRBR/s320/threegirlrhumba.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGCn602y_aOMTMkPLlZZvN9lAah6FQr9nyuisUrT7Uwvz5Qup2nxP7Nzw1_xQMJS9ZG1RRhNe61ijFpPcamlWYuKwL3t71HP7Pt3x16oEOXwTj0oEHgVAQ9ODMVgxUzn8KtOslZ9efRBR/s800/threegirlrhumba.jpg", "comment_count": 0 }, { "title": "quarantine order", "url": "https://cocktailvirgin.blogspot.com/2016/10/quarantine-order.html", "published": "2016-10-29T10:00:00.000-04:00", "updated": "2017-07-02T18:54:37.645-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "William Prestwood", "source": "Pagan Idol", "year": null }, "categories": [ "bitters (Angostura)", "grapefruit juice", "lime juice", "passion fruit syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Passion Fruit Syrup", "2 1/4 tsp Demerara Cinnamon Syrup (1/2 oz Cinnamon Syrup)", "1 1/2 oz Denizen Merchant Reserve Rum", "1/2 oz Hamilton Demerara 86 Proof Rum (El Dorado 5 Year)", "1 oz Grapefruit Juice", "1/2 oz Lime Juice", "7 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a glass with crushed ice. Garnish with a lime-cherry flag and mint sprigs.", "body_text": "1/2 oz Passion Fruit Syrup\n2 1/4 tsp Demerara Cinnamon Syrup (1/2 oz Cinnamon Syrup)\n1 1/2 oz Denizen Merchant Reserve Rum\n1/2 oz Hamilton Demerara 86 Proof Rum (El Dorado 5 Year)\n1 oz Grapefruit Juice\n1/2 oz Lime Juice\n7 dash Angostura Bitters\nShake with ice and strain into a glass with crushed ice. Garnish with a lime-cherry flag and mint sprigs.\nAfter my shift two Saturdays ago, I returned to Lou Bustamante's\nThe Complete Bartender Manual\nto make another tiki drink that I had spotted called the Quarantine Order. The recipe was created by William Prestwood of San Francisco's Pagan Idol, and it reminded me of the\nSimplified Zombie\nwith passion fruit notes and a load of Angostura Bitters in the mix.\nThe Quarantine Order's garnishes contributed greatly to the drink's nose with lime, mint, and cherry aromas. Next, a lime and grapefruit sip was dried out by the Angostura Bitters, and this was followed by the rums, passion fruit, and the bitters' allspice and cinnamon on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrpdlCXCSGQq8yOh1KbXvfXtHjWaabdZoYh3w6bkVimtyhXaklmumJ6U91u7Feip7fnYXImTayGWecfvu2TS0VIyhM9PzLic2vQEPORlOio_qTsFhvQUzFRHE-CJ-SQtCaSvmfpIka2Os/s320/quarantine2125.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrpdlCXCSGQq8yOh1KbXvfXtHjWaabdZoYh3w6bkVimtyhXaklmumJ6U91u7Feip7fnYXImTayGWecfvu2TS0VIyhM9PzLic2vQEPORlOio_qTsFhvQUzFRHE-CJ-SQtCaSvmfpIka2Os/s800/quarantine2125.jpg", "comment_count": 0 }, { "title": "lady midnight", "url": "https://cocktailvirgin.blogspot.com/2016/10/lady-midnight.html", "published": "2016-10-30T08:00:00.000-04:00", "updated": "2017-07-02T18:53:59.902-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "benedictine", "bitters (mole)", "calvados", "chartreuse (green)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Morin Selection Calvados", "1 oz Cinzano Sweet Vermouth", "3/8 oz Benedictine", "1/8 oz Green Chartreuse", "1 dash Bittermens Molé Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Morin Selection Calvados\n1 oz Cinzano Sweet Vermouth\n3/8 oz Benedictine\n1/8 oz Green Chartreuse\n1 dash Bittermens Molé Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nAs my drink of the day two Sundays ago, I decided to do a\nMarconi Wireless\nriff to greet the autumn air. For modifiers to the Calvados and sweet vermouth base, I added Benedictine perhaps inspired by the\nWidow's Kiss\nand a touch of Green Chartreuse like in the\nMarconi Wireless No. 2\nat Coppa. To bring out the darker notes in Benedictine, I embittered the mix with chocolate bitters. For a name, I tried to capture this fleeting but dark nature with a Leonard Cohen song title, Lady Midnight.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej088Mf4AzJhd-1lpfa7ZXaw851TcuPMfGtFpo9ZKBWwVW2k_vtU8SbcVhhkEx4naOx4z-W9g6g5_xIGGLqU3-AO7zT-oJPMSKjUTKZ-FER2jbIsSBtQDuhG3_8xZcI_paO2M1p_pYUXJ/s320/ladymidnight.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej088Mf4AzJhd-1lpfa7ZXaw851TcuPMfGtFpo9ZKBWwVW2k_vtU8SbcVhhkEx4naOx4z-W9g6g5_xIGGLqU3-AO7zT-oJPMSKjUTKZ-FER2jbIsSBtQDuhG3_8xZcI_paO2M1p_pYUXJ/s800/ladymidnight.jpg", "comment_count": 0 }, { "title": "kick in the pants", "url": "https://cocktailvirgin.blogspot.com/2016/10/kick-in-pants.html", "published": "2016-10-30T10:00:00.000-04:00", "updated": "2017-07-02T18:53:28.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bert Olmsted", "source": "Olmsted's restaurant", "year": 1913 }, "categories": [ "brandy", "cointreau", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1/3 Brandy (1 oz Camus VS Cognac)", "1/3 Bourbon (1 oz Old Granddad Bonded)", "1/3 Lemon Juice (1/2 oz)", "1 dash Cointreau (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "1/3 Brandy (1 oz Camus VS Cognac)\n1/3 Bourbon (1 oz Old Granddad Bonded)\n1/3 Lemon Juice (1/2 oz)\n1 dash Cointreau (1/2 oz)\nShake with ice and strain into a cocktail glass. I added a lemon twist.\nAfter my shift two Sundays ago, I ventured into my 1962 edition of Ted Saucier's 1954\nBottoms Up\nbook. There, I spotted a\nBetween the Sheets\nor\nDeauville Cocktail\nlooking number that paired Bourbon with the brandy instead of rum or Calvados, respectively. The recipe came to Saucier by way of the Olmsted's restaurant in Washington, D.C.; it was created by Bert Olmsted in 1913 at a San Francisco restaurateurs' meeting and was put on the menu shortly after that.\nThe Kick in the Pants shared lemon notes along with brandy at first then later Bourbon aromas to the nose. Next, the lemon juice and orange liqueur mingled in the sip, and the swallow gave forth whiskey and Cognac notes with a tart citrus finish. Overall, it was sharper than a Sidecar with the same basic structure, and the inclusion of whiskey reminded me of the\nFedora\n(which also has Jamaican rum as well).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw7rdGf8wvddi9aWYr3dE_zc3fw2nn8_xZ-iRfr0QsFu9GcHy4iNdr017Zi8FXDtF8boA5j5fcFefoPskJw9BPp7MzI8AU3n7EVA7lImpIShU0xaUVkxucXDCo95LjFqtZjl_iVXHYwzS/s320/kickinthepants2127.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw7rdGf8wvddi9aWYr3dE_zc3fw2nn8_xZ-iRfr0QsFu9GcHy4iNdr017Zi8FXDtF8boA5j5fcFefoPskJw9BPp7MzI8AU3n7EVA7lImpIShU0xaUVkxucXDCo95LjFqtZjl_iVXHYwzS/s800/kickinthepants2127.jpg", "comment_count": 0 }, { "title": "magical mezcal mystery cure", "url": "https://cocktailvirgin.blogspot.com/2016/10/magical-mezcal-mystery-cure.html", "published": "2016-10-31T08:00:00.000-04:00", "updated": "2017-07-02T18:53:01.171-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "ginger beer", "lemon juice", "mezcal", "orgeat", "pimento dram" ], "ingredients": [ "1 1/2 oz El Bujo Mezcal", "1/2 oz Amaro Montenegro", "1/2 oz Orgeat", "1/2 oz Lemon Juice", "1 bsp Allspice Dram" ], "instructions": "Shake with ice, add 1 oz ginger beer to the shaker, and strain into a rocks glass. Top with ice and add straws.", "body_text": "1 1/2 oz El Bujo Mezcal\n1/2 oz Amaro Montenegro\n1/2 oz Orgeat\n1/2 oz Lemon Juice\n1 bsp Allspice Dram\nShake with ice, add 1 oz ginger beer to the shaker, and strain into a rocks glass. Top with ice and add straws.\nTwo Mondays ago, Andrea and I ventured over to Backbar on our way home from dinner. For a drink, I asked bartender Tina for the Magical Mezcal Mystery Cure that was subtitled \"It's waiting to take you away\" on the menu. Tina described how it was created by bartender Kat Lamper and how Kat is \"the mezcal queen\" of the bar. Once prepared, the Buck offered a smoke aroma with hints of allspice and ginger on the nose. Next, a creamy lemon sip gave way to smoky, nutty, and orange peel flavors on the swallow with a ginger and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FQxLIM3t3uVKYmCyHltV_xkFWjKHQWyzEl_hH8ybOVvnv1u_jfUQVqjUT0Vc5AncuUICkrXYnstL_fa5NQR8-X7dP_xKyT_MQRMa7BMiE6J2SKQaak_rCa1bnm-lHrWbEZh35qgnIlan/s320/magicalmezcal2131.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FQxLIM3t3uVKYmCyHltV_xkFWjKHQWyzEl_hH8ybOVvnv1u_jfUQVqjUT0Vc5AncuUICkrXYnstL_fa5NQR8-X7dP_xKyT_MQRMa7BMiE6J2SKQaak_rCa1bnm-lHrWbEZh35qgnIlan/s800/magicalmezcal2131.jpg", "comment_count": 0 }, { "title": "vieux rectangle", "url": "https://cocktailvirgin.blogspot.com/2016/11/vieux-rectangle.html", "published": "2016-11-01T08:00:00.000-04:00", "updated": "2017-07-02T18:51:36.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Arthur Combe", "source": "E.C.C. Paris Curio Parlour", "year": null }, "categories": [ "absinthe", "aperol", "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Grosperrin VSOP Cognac (Camus VS)", "1/2 oz Dolin Rouge Vermouth (Alessio Sweet)", "1/2 oz Aperol", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters", "2 dash Absinthe (1/8 oz Butterfly)" ], "instructions": "Stir with ice, strain into a vintage cocktail stem glass or a mini cocktail coupe; garnish with lemon oil.", "body_text": "1 1/2 oz Grosperrin VSOP Cognac (Camus VS)\n1/2 oz Dolin Rouge Vermouth (Alessio Sweet)\n1/2 oz Aperol\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\n2 dash Absinthe (1/8 oz Butterfly)\nStir with ice, strain into a vintage cocktail stem glass or a mini cocktail coupe; garnish with lemon oil.\nTwo Tuesdays ago, I dusted off my copy of the\nExperimental Cocktail Club Cocktail Book\nand found my list of drinks left to try. The list item that called out to me was the Vieux Rectangle invented by Arthur Combe at the E.C.C. Paris Curio Parlour as his twist on a\nVieux Carré\n. In the glass, the Vieux Rectangle gave forth lemon and anise aromas that preceded a grape-driven sip. Finally, the brandy began the swallow followed by orange, anise, and clove notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53LYhZ37DRAlC_YTVxakGgtWiz2AdikeY7mfW73QUX3CIx8gOMYxeFFTFwYRcaI27NyhmZBCxn7jxPK6JEB6J26eJ-5FRKqSTeatdwQWuZKAErTurgPc2ulJREoJNOE7ygk78xRKhm7tz/s320/vieuxrectangle2133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53LYhZ37DRAlC_YTVxakGgtWiz2AdikeY7mfW73QUX3CIx8gOMYxeFFTFwYRcaI27NyhmZBCxn7jxPK6JEB6J26eJ-5FRKqSTeatdwQWuZKAErTurgPc2ulJREoJNOE7ygk78xRKhm7tz/s800/vieuxrectangle2133.jpg", "comment_count": 0 }, { "title": "stage dives & fist fights", "url": "https://cocktailvirgin.blogspot.com/2016/11/stage-dives-fist-fights.html", "published": "2016-11-02T08:00:00.000-04:00", "updated": "2017-07-02T18:51:07.453-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Stephen Mendez", "source": "The Complete Cocktail Manual", "year": null }, "categories": [ "bitters (other)", "sherry", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Espolon)", "3/4 oz Pedro Ximenez Sherry (Lustau)", "3/4 oz Sweet Vermouth (Alessio)", "2 dash Cardamom Bitters (1 pod's worth of seeds, muddled in the tequila)" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with an orange peel crown.", "body_text": "1 1/2 oz Blanco Tequila (Espolon)\n3/4 oz Pedro Ximenez Sherry (Lustau)\n3/4 oz Sweet Vermouth (Alessio)\n2 dash Cardamom Bitters (1 pod's worth of seeds, muddled in the tequila)\nStir with ice and strain into a rocks glass with ice. Garnish with an orange peel crown.\nTwo Wednesdays ago, I returned to Lou Bustamante's\nThe Complete Cocktail Manual\nand spotted the Stage Dives & Fist Fights. The recipe was created by Stephen Mendez of the Last Word in San Antonio, Texas, and appeared like a tequila Manhattan with a sweet, raisiny sherry in place of half of the vermouth. Once built, it gave forth an orange oil and cardamom nose. Next, a rich grape sip gave way to tequila, raisins, and cardamom spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk17i_ssI9kcctfC1TJko8sBl0uk7sKgP9lDDGVWpTkTzmjVOlKTjgbr4ff7rrDyxtQiZAO4_GujSixB3Cn7p8yB9nVDWHAJ12UjawkRFBZ6DfTLBR4jlZv7IU6l6xc93PusRss3hrP1OO/s320/stagedive2134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk17i_ssI9kcctfC1TJko8sBl0uk7sKgP9lDDGVWpTkTzmjVOlKTjgbr4ff7rrDyxtQiZAO4_GujSixB3Cn7p8yB9nVDWHAJ12UjawkRFBZ6DfTLBR4jlZv7IU6l6xc93PusRss3hrP1OO/s800/stagedive2134.jpg", "comment_count": 0 }, { "title": "autumn negroni", "url": "https://cocktailvirgin.blogspot.com/2016/11/autumn-negroni.html", "published": "2016-11-03T08:00:00.001-04:00", "updated": "2025-02-04T12:35:15.914-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2011 }, "categories": [ "bitters (orange)", "bitters (Peychaud's)", "campari", "cynar", "fernet-branca", "gin", "vermouth (sweet)" ], "ingredients": [ "2 oz Dry Gin (Beefeater)", "3/4 oz Carpano Antica Sweet Vermouth (Alessio)", "1/2 oz Cynar", "1/2 oz Campari", "1/4 oz Fernet Branca", "1 dash Orange Bitters (Regan's)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "2 oz Dry Gin (Beefeater)\n3/4 oz Carpano Antica Sweet Vermouth (Alessio)\n1/2 oz Cynar\n1/2 oz Campari\n1/4 oz Fernet Branca\n1 dash Orange Bitters (Regan's)\n1 dash Peychaud's Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Thursdays ago, I came across an excellent Negroni riff created at the Violet Hour in Chicago by way of the\nDrink & Drinking\nblog. This circa 2011 riff bears some similarity to the Toby Maloney's\nEeyore's Requiem\nat The Violet Hour (and E.C.C.'s riff on that, the\nWinnie the Pooh\n). Moreover, the Cynar, Campari, and Fernet trilogy has appeared in a few drinks including the\nBottecchia\nfrom Gaz Regan's\nThe Negroni\nbook.\nThe Autumn Negroni gave forth a bright orange oil nose that countered darker herbal aromas. Next, the vermouth's grape mingled with the amari's caramel on the sip, and the swallow offered gin, bitter orange, and funky herbal flavors with a menthol-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-p96bJPcGmbxFeI32lqlxrr3sDoVSlxLhCemoKvNzq4V4_mrgUzM6kuK5z3Dtt9YUds2qFP12GwAPeI2st9A_UjnJTxidEhi8mv50mCcPd575nHwyLr5znG-h1JGIHQWn81nsn9pxXNar/s320/autumnnegroni2136.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-p96bJPcGmbxFeI32lqlxrr3sDoVSlxLhCemoKvNzq4V4_mrgUzM6kuK5z3Dtt9YUds2qFP12GwAPeI2st9A_UjnJTxidEhi8mv50mCcPd575nHwyLr5znG-h1JGIHQWn81nsn9pxXNar/s800/autumnnegroni2136.jpg", "comment_count": 3 }, { "title": "port light", "url": "https://cocktailvirgin.blogspot.com/2016/11/port-light.html", "published": "2016-11-04T08:00:00.000-04:00", "updated": "2017-07-02T18:50:01.808-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Beachbum Berry's Remixed", "year": null }, "categories": [ "egg white", "honey", "lemon juice", "passion fruit syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Granddad Bonded)", "1 oz Lemon Juice", "3/4 oz Honey Syrup", "1/2 oz Passion Fruit Syrup", "1 Egg White" ], "instructions": "Blend with 8 oz crushed ice, pour into a Port Light glass, and top with ice.", "body_text": "2 oz Bourbon (Old Granddad Bonded)\n1 oz Lemon Juice\n3/4 oz Honey Syrup\n1/2 oz Passion Fruit Syrup\n1 Egg White\nDry blend, add 12 oz crushed ice, and blend again (shake once without ice and once with ice). Pour into a footed Pilsner glass and garnish with a swizzle stick (strain into a glass, and garnish with a mint sprig and a lemon twist).\nI had spotted in the\nSmuggler's Cove Cocktail Book\na variation of the Port Light that was different than the one more classic one presented in Beachbum Berry's\nRemixed\n(see below). Instead of the grenadine egg-less number, this one was closer to the\nStarboard Light\nwith honey and egg white. While the passion fruit, grenadine, and citrus trio appears in many other classic Tiki drinks such as the\nPahoehoe\n, the passion fruit, honey, and citrus one works so much better such as in the\nDon's Special Daiquiri\n. So two Fridays ago, I set to work.\nThe Port Light gave forth a mint and Bourbon aroma that shared hints of honey and lemon. Next, a creamy lemon and honey sip transitioned into whiskey on the swallow with a tropical finish.\nPort Light\n(from\nRemixed\n)\n• 1 1/2 oz Bourbon\n• 1 oz Lemon Juice\n• 1/2 oz Passion Fruit Syrup\n• 1/4 oz Grenadine\nBlend with 8 oz crushed ice, pour into a Port Light glass, and top with ice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpk0thgoCYCpc_LMsE6-n_BD4_2whLhYGYdnANZjd6EmqhOWy8yxe4gG6COesmz_9OcgpL4vW06-pNZXYcD22Xl_QMZ3aj30ojwdt-taQ8egw1tI3CpQcDU1JPUUcas66r1wiQCoS2ifnz/s320/portlight2138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpk0thgoCYCpc_LMsE6-n_BD4_2whLhYGYdnANZjd6EmqhOWy8yxe4gG6COesmz_9OcgpL4vW06-pNZXYcD22Xl_QMZ3aj30ojwdt-taQ8egw1tI3CpQcDU1JPUUcas66r1wiQCoS2ifnz/s800/portlight2138.jpg", "comment_count": 0 }, { "title": "devil's backbone", "url": "https://cocktailvirgin.blogspot.com/2016/11/devils-backbone.html", "published": "2016-11-05T08:00:00.000-04:00", "updated": "2017-07-02T18:49:34.026-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "chris lane", "source": "ramen shop", "year": null }, "categories": [ "averna", "bitters (Angostura)", "bitters (orange)", "campari", "scotch", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Sazerac)", "1/2 oz Smoky Single Malt like Ardbeg 10 (Caol Ila 12)", "3/4 oz Averna", "1/2 oz Gran Classico or other aperitivo (Campari)", "1 dash Angostura Bitters", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 oz Rye Whiskey (Sazerac)\n1/2 oz Smoky Single Malt like Ardbeg 10 (Caol Ila 12)\n3/4 oz Averna\n1/2 oz Gran Classico or other aperitivo (Campari)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nAround the same time that I had spotted the Autumn Negroni, I had put another Negroni-like drink, the Devil's Backbone, on the to-make list. I found the recipe in Lou Bustamante's\nThe Complete Cocktail Manual\n; Chris Lane of San Francisco's Ramen Shop described how this was two whiskeys, two amari, and 2 bitters in concept. Moreover, the cocktail reminded me in name and ingredients of Ted Kilgore's\nDevil's Soul\n, so I was definitely game in trying this one out.\nThe Devil's Backbone gave forth an orange and peat smoke bouquet to the nose. Next, malt and caramel on the sip transitioned into smoky whisky, bitter orange, and herbal flavors on the swallow; overall, it was a bit sharper than a Boulevardier perhaps from the smoky single malt but in the same ballpark.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfwDB_cduwT4ZWouVM5r_IoMtuYvYcOHClemdnEhwvS0AF6uOA2ensYtE-2v0Kon5n7Ybav2gx_nKAE2ibUsPKFazOc5qqVWpUMh_H6IPIhRc2sxsHx5vnAa0k20CoG_wXu38no9AMGju/s320/devilsbackbone2141.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfwDB_cduwT4ZWouVM5r_IoMtuYvYcOHClemdnEhwvS0AF6uOA2ensYtE-2v0Kon5n7Ybav2gx_nKAE2ibUsPKFazOc5qqVWpUMh_H6IPIhRc2sxsHx5vnAa0k20CoG_wXu38no9AMGju/s800/devilsbackbone2141.jpg", "comment_count": 0 }, { "title": "poet's dream", "url": "https://cocktailvirgin.blogspot.com/2016/11/poets-dream.html", "published": "2016-11-06T08:00:00.000-05:00", "updated": "2017-07-02T18:49:00.651-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Cocktail Book", "year": 1934 }, "categories": [ "#loyalnine", "benedictine", "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "2 oz Berkshire Mountain Greylock Gin", "3/4 oz Dolin Dry Vermouth", "1/4 oz Benedictine", "2 dash Bitter Cube Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Berkshire Mountain Greylock Gin\n3/4 oz Dolin Dry Vermouth\n1/4 oz Benedictine\n2 dash Bitter Cube Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nFor the Loyal Nine classic of the day two weeks ago, I asked for requests and a straight spirits gin drink was the chosen theme. I remembered back to my Diplomat bar guest at Russell House who was so impressed by my Martini that he began emailing me to discuss the drink. In future visits, I introduced him to other variations like the\nMartinez\nand the\nHanky Panky\n; however, he stopped showing before I could enact others on the list including the Poet's Dream. Although there are equal part recipes of that drink, I prefer the one that utilizes the Benedictine as a minor modifier like Maraschino and Fernet Branca in the other two Martini variations. Wondrich tracked that Poet's Dream recipe back to 1934 and the equal part one to the\nOld Waldorf-Astoria Cocktail Book\n, but the recipe, albeit with Old Tom Gin, tracks back to 1895 with the\nFord Cocktail\n. Built the way described above way, the Benedictine added a slight herbal complexity and darker color to a nearly 3:1 Martini.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEF9fWrNUl-Oxw4sI8kWtEKq_VDGALdUcWCQrXguUcbkGQxxT5HV3bFf6MxO-FSPW8yLXgdBwOOO23me1ESaYiUHL4wz1XpQyAD2Fw41utfyn_oAokBXY9Hj5ATLg0FKwbPozEw12nhgKq/s320/poetsdream.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEF9fWrNUl-Oxw4sI8kWtEKq_VDGALdUcWCQrXguUcbkGQxxT5HV3bFf6MxO-FSPW8yLXgdBwOOO23me1ESaYiUHL4wz1XpQyAD2Fw41utfyn_oAokBXY9Hj5ATLg0FKwbPozEw12nhgKq/s800/poetsdream.jpg", "comment_count": 0 }, { "title": "midnight alarm", "url": "https://cocktailvirgin.blogspot.com/2016/11/midnight-alarm.html", "published": "2016-11-06T10:00:00.000-05:00", "updated": "2017-07-02T18:48:19.805-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": null, "source": "Parker House", "year": null }, "categories": [ "lemon juice", "pineapple juice", "rum", "sugar" ], "ingredients": [ "1 1/2 oz Light Rum (Old Ipswich White Cap)" ], "instructions": "Shake with ice and strain into a wine glass.", "body_text": "1 1/2 oz Light Rum (Old Ipswich White Cap)\nJuice 1/2 Lemon (1/2 oz)\n1 tsp Sugar (1/2 oz Simple Syrup)\n2 oz Pineapple Juice\nShake with ice and strain into a wine glass.\nOn Sunday night two weeks ago, I turned to\nBottoms Up\nfor my post-shift nightcap. There, I spotted a recipe called the Midnight Alarm that came by way of the Parker House in Boston. Ted Saucier also captured their\nParker House Punch\n, but this one was a tribute to Paul Revere's evening ride in 1775. Given that the distillery that Turkey Shore is based off of was active during that Revere's time period, I figured that their Old Ipswich White Cap Rum would be perfect for this drink.\nThe Midnight Alarm greeted the senses with a pineapple and butterscotch aroma. Next, pineapple and lemon made for a refreshing sip, and the swallow offered rum and further pineapple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LrkN2-MdjBXIGi8S0R_AR1nGNZ5LevEGwW3pE25U_D9Zbg1JLYN3AwRVegClvk82b2_-lLwUVMD0UYcTBzo0CZtk4Yr5a2pW6DG1q_SvIZQvz-2IRVzjTodwfll_qOvXoF8egcR3RiBG/s320/midnightalarm2143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LrkN2-MdjBXIGi8S0R_AR1nGNZ5LevEGwW3pE25U_D9Zbg1JLYN3AwRVegClvk82b2_-lLwUVMD0UYcTBzo0CZtk4Yr5a2pW6DG1q_SvIZQvz-2IRVzjTodwfll_qOvXoF8egcR3RiBG/s800/midnightalarm2143.jpg", "comment_count": 0 }, { "title": "merchant's fog cutter", "url": "https://cocktailvirgin.blogspot.com/2016/11/merchants-fog-cutter.html", "published": "2016-11-07T08:00:00.000-05:00", "updated": "2017-07-02T18:47:44.804-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Hillary Neuman", "source": "Sarma", "year": null }, "categories": [ "aquavit", "brandy", "falernum", "lime juice", "madeira", "orange juice" ], "ingredients": [ "3/4 oz Lustau Brandy", "3/4 oz Lehment Aquavit", "1 oz Falernum", "1 oz Lime Juice", "1/2 oz Orange Juice" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, and float 1/2 oz Blandy's Malmsey Madeira. Garnish with freshly grated nutmeg and a mint sprig.", "body_text": "3/4 oz Lustau Brandy\n3/4 oz Lehment Aquavit\n1 oz Falernum\n1 oz Lime Juice\n1/2 oz Orange Juice\nShake with ice, strain into a Collins glass, fill with crushed ice, and float 1/2 oz Blandy's Malmsey Madeira. Garnish with freshly grated nutmeg and a mint sprig.\nTwo Mondays ago, Andrea and I ventured over to Sarma for dinner. For a drink, I asked bartender Hillary Neuman for the Merchant's Fog Cutter. Their Fog Cutter riff had a few alterations including aquavit in the mix like in the\nViking Fog Cutter\n, Madeira instead of sherry as the float like No. 9 Park's\nversion\n, lime instead of lemon like at\nLost Lake\n, and falernum instead of orgeat like the Lifting the Fog at Loyal Nine.\nThe Merchant's Fog Cutter began with a nutmeg and mint aroma that led into an orange and lime sip. Next, the swallow started with brandy, aquavit, celery, and spice notes that gained grape flavors as the Malmsey float sank. We had a similar problem with Malmsey sinking at Loyal Nine, so we opt for Sercial instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsILiX8-93NvX9IspMtZuC5PVxI6eZl8S_xNSk2lpwXYz5Sxx-loP75qBBfBKrQR1OgRwIPbqMga5ftD1zd5L7Exp7G0gDXFdQO4YeKc8Fg9Jss98DHSntLElP1464vVz5fE2qj4KOBLNS/s320/merchantsfog2145.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsILiX8-93NvX9IspMtZuC5PVxI6eZl8S_xNSk2lpwXYz5Sxx-loP75qBBfBKrQR1OgRwIPbqMga5ftD1zd5L7Exp7G0gDXFdQO4YeKc8Fg9Jss98DHSntLElP1464vVz5fE2qj4KOBLNS/s800/merchantsfog2145.jpg", "comment_count": 0 }, { "title": "king bee", "url": "https://cocktailvirgin.blogspot.com/2016/11/king-bee.html", "published": "2016-11-08T08:00:00.000-05:00", "updated": "2017-07-02T18:47:03.237-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nate Dumas", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "benedictine", "honey liqueur", "lemon juice", "pisco", "sherry" ], "ingredients": [ "1 1/2 oz Barsol Quebranta Pisco (Encanto)", "3/4 oz Lemon Juice", "1/2 oz Benedictine", "1/2 oz Baranjager" ], "instructions": "Shake with ice and strain into a coupe glass. Float 1/2 oz Lustau Palo Cortado Sherry (Lustau Oloroso).", "body_text": "1 1/2 oz Barsol Quebranta Pisco (Encanto)\n3/4 oz Lemon Juice\n1/2 oz Benedictine\n1/2 oz Baranjager\nShake with ice and strain into a coupe glass. Float 1/2 oz Lustau Palo Cortado Sherry (Lustau Oloroso).\nTwo Tuesdays ago, I reached for the\nPDT Cocktail Book\nand uncovered the King Bee by Nate Dumas in 2009. This drink named after the Muddy Waters' \"I am a King Bee\" song reminded me of a cross between a Bee's Knees and a\nHoneymoon Cocktail\n. Once prepared, it presented a nutty aroma with a hint of honey to the nose. Next, lemon was paired with honey on the sip, and the swallow offered pisco, herbal, and for the first few sips nutty flavors all with a honey finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxmnIQqM6MdDW2HEGDZUyby5qk4D1qAY-CmzrzXFHzkDE31bs68Vk5NNVtYrjdaRdnv_byImrWChGC03yu17RGeAF4oAuOvOHO17Trmd8RNUZUVXUwyvnpzVaVJ-p5j6JyJORIl1Uhoyr/s320/kingbee2146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxmnIQqM6MdDW2HEGDZUyby5qk4D1qAY-CmzrzXFHzkDE31bs68Vk5NNVtYrjdaRdnv_byImrWChGC03yu17RGeAF4oAuOvOHO17Trmd8RNUZUVXUwyvnpzVaVJ-p5j6JyJORIl1Uhoyr/s800/kingbee2146.jpg", "comment_count": 0 }, { "title": "frisby", "url": "https://cocktailvirgin.blogspot.com/2016/11/frisby.html", "published": "2016-11-09T08:00:00.000-05:00", "updated": "2017-07-02T18:46:29.373-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers for Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "brandy", "curacao", "vermouth (sweet)" ], "ingredients": [ "2/3 Brandy (1 3/4 oz Camus VS Cognac)", "2 dash Sweet Vermouth (3/4 oz Alessio)", "2 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Brandy (1 3/4 oz Camus VS Cognac)\n2 dash Sweet Vermouth (3/4 oz Alessio)\n2 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I sought out\nPioneers for Mixing at Elite Bars: 1903-1933\nfor the evening's nightcap. There, I spotted the Frisby that appeared like a bitter orange-tinged Brandy Manhattan. I was curious if it was named after the flying disc, but not only is that spelled Frisbee, it was not invented until the 1940s after the recipe's publication. The Frisby is one of the many drinks in that book that pair curaçao with Picon such as in the\nWhite Rat\nto achieve a more complex bitter citrus flavor. The Frisby once prepared offered a grape aroma with dark orange notes to the nose. Next, the vermouth's grape continued on into the sip, and the swallow began with brandy and bitter notes and ended with an orange flavor from the two liqueurs.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNWJr-JGYgReQZvHFCSZ4JY-F_iTrCEGtsSiGqvigGfyuIbAViofsNJWqZwyPb-oHK8TR-1k6G_5I2ggZy7-BiUhFrAGOqmqnEl-ZN3hbSBo63iEeywevSBDfVrJJ8DEvqpWHBiYkO-6z/s320/frisby2149.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNWJr-JGYgReQZvHFCSZ4JY-F_iTrCEGtsSiGqvigGfyuIbAViofsNJWqZwyPb-oHK8TR-1k6G_5I2ggZy7-BiUhFrAGOqmqnEl-ZN3hbSBo63iEeywevSBDfVrJJ8DEvqpWHBiYkO-6z/s800/frisby2149.jpg", "comment_count": 0 }, { "title": "paddy wallbanger", "url": "https://cocktailvirgin.blogspot.com/2016/11/paddy-wallbanger.html", "published": "2016-11-10T08:00:00.000-05:00", "updated": "2017-07-02T18:46:00.109-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Gerry Corcoran", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "bitters (orange)", "galliano", "vermouth (dry)", "whiskey" ], "ingredients": [ "1 1/2 oz Black Bush Irish Whiskey (Teeling Small Batch)", "1 1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Galliano L'Autentico", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Black Bush Irish Whiskey (Teeling Small Batch)\n1 1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Galliano L'Autentico\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a coupe glass.\nFor a post-shift cocktail two weeks ago, I reached for the\nPDT Cocktail Book\nand stumbled upon Gerry Corcoran's 2009 Paddy Wallbanger. Shortly after the current formulation of Galliano was launched, many bars began reconsidering the spirit such as Craigie on Main with their\nJimador Sour\nand Rendezvous offering the\nWhiskey-A-Go-Go\n. PDT was no exception, and Gerry decided to reinterpret the Harvey Wallbanger as an Irish Manhattan riff with perhaps the orange bitters subbing in for the original's orange juice.\nThe Paddy Wallbanger gave forth a whiskey aroma that was spiced with vanilla and star anise notes. Next, the whiskey's malt filled the sip, and the swallow continued on with further whiskey notes and a variety of herbal and spice flavors including licorice and lavender.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqziYlRDww7ZYb94GP9PokVm2k0Rpbw0_n4dJiysLWzXcMbxXBCO1NwWCVcI9gr0nnURDX_3rBPKuGgH2_LsiwIA5xssQ0S3nwl34af8d6GuyONme-aO88MdK0sMIe4B3BhJfU2WRzasj0/s320/paddywall2150.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqziYlRDww7ZYb94GP9PokVm2k0Rpbw0_n4dJiysLWzXcMbxXBCO1NwWCVcI9gr0nnURDX_3rBPKuGgH2_LsiwIA5xssQ0S3nwl34af8d6GuyONme-aO88MdK0sMIe4B3BhJfU2WRzasj0/s800/paddywall2150.jpg", "comment_count": 0 }, { "title": "telenovela", "url": "https://cocktailvirgin.blogspot.com/2016/11/telenovela.html", "published": "2016-11-11T08:00:00.000-05:00", "updated": "2017-07-02T18:44:11.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Michelle Harrington", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "bitters (Angostura)", "chartreuse (green)", "falernum", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Amaras Mezcal", "1/2 oz Green Chartreuse", "1/2 oz Velvet Falernum", "1/2 oz Lime Juice" ], "instructions": "Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Add straws and garnish with 3-4 dash Angostura Bitters and a mint sprig.", "body_text": "1 1/2 oz Amaras Mezcal\n1/2 oz Green Chartreuse\n1/2 oz Velvet Falernum\n1/2 oz Lime Juice\nBuild in a tall glass, fill with crushed ice, and swizzle to mix and chill. Add straws and garnish with 3-4 dash Angostura Bitters and a mint sprig.\nFor the most recent menu change at Loyal Nine, I looked through the bar log at all of the interesting drinks that the other two bartenders had come up with. Two of Michelle Harrington's drinks that caught my eye utilized rhum agricole as a base; however, I felt there was only room for one rhum drink. I was taking off a mezcal drink though, so after beta testing the change, I asked if I could swap her recipe to an agave one. She agree, but she needed to come up with a new name rather quickly for the menu was set to print shortly. I suggested Mexican actress names, but none seemed to work out; Michelle dramatically called out \"Tele-no-vela\" as the genre's name and it worked perfectly as the drink's name too.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_t03VA0ca6wgNsAb01BmHiyeLiveNO8WIx74J_NlehpD-A5Qa8fV0SXiukPx8_8o2_NSJf_mp5OGP4rYgp1IAtvjwSq0QyObeEn6LlrEkFEsYY25BL6aWdIDA3znTAjodn-6LulH4nx5/s320/telenovela6070.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_t03VA0ca6wgNsAb01BmHiyeLiveNO8WIx74J_NlehpD-A5Qa8fV0SXiukPx8_8o2_NSJf_mp5OGP4rYgp1IAtvjwSq0QyObeEn6LlrEkFEsYY25BL6aWdIDA3znTAjodn-6LulH4nx5/s800/telenovela6070.jpg", "comment_count": 0 }, { "title": "pololu", "url": "https://cocktailvirgin.blogspot.com/2016/11/pololu.html", "published": "2016-11-11T10:00:00.000-05:00", "updated": "2017-07-02T18:43:39.418-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Craig Mrusek", "source": "Mixoloseum Thursday Drink Night", "year": 2008 }, "categories": [ "bitters (orange)", "cognac", "curacao", "gin", "pineapple juice", "st. germain" ], "ingredients": [ "2 oz Gin (Seagram's)", "1 oz Cognac (Camus VS)", "1 oz Pineapple Juice", "1/2 oz Curaçao (Van der Hum)", "1/2 oz St. Germain (St. Elder)", "1/2 oz Coco Lopez Coconut Cream", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass (a coconut Tiki mug filled with crushed ice). Garnish with a punch of cinnamon and a pineapple leaf (cinnamon and mint sprigs).", "body_text": "2 oz Gin (Seagram's)\n1 oz Cognac (Camus VS)\n1 oz Pineapple Juice\n1/2 oz Curaçao (Van der Hum)\n1/2 oz St. Germain (St. Elder)\n1/2 oz Coco Lopez Coconut Cream\n2 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass (a coconut Tiki mug filled with crushed ice). Garnish with a punch of cinnamon and a pineapple leaf (cinnamon and mint sprigs).\nTwo Fridays ago after my work night, I was in a Tiki mood, so I reached for Beachbum Berry's\nRemixed\n. There, I spotted one of Craig Mrusek's (a/k/a Dr. Bamboo) recipes that was described as his gin-based\nPainkiller\nriff that included elements of the\nFog Cutter\n. I was able to sleuth down the origins of the drink to a\ngin-themed\nMixoloseum Thursday Drink Night in 2008. His recipe from that event was similar save for the generic call for \"brandy\" instead of Cognac and the mixing directions as \"Blend with 6oz crushed ice and pour into an angry tiki mug.\" I met things part way by straining over crushed ice and using a less-than-angry Tiki mug. And before any sugar-phobes begin to complain about the recipe, I knew\na priori\nthat the resultant mix would be on the sweet side. In terms of the name, Pololu is the series of valleys formed by erosion on the eastern coast of Hawaii and translates to \"long spear.\"\nThe Pololu greeted the nose with a mixed spice aroma from the cinnamon and mint. Next, a creamy orange sip gave way to a gin, floral, and coconut swallow. Indeed, the Pololu was a touch sweet as expected, and perhaps 1/2-3/4 oz of lime juice would not be out of place for those looking to try this flavor combination but with a drier palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChDQ4eYuxGzPdShoO0x5rZqMH7Ad50jYwE8la2Uyt7gSzk7rdFDST9Z-DagtYbJSoP4oD3iVNNIy9HhzxlqyZEwcvIRY9F01ZCrVZiE8XMqkuCWUyn_xPsSP87zrv8EK1G6Bm_g4Ufv5M/s320/pololu2153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChDQ4eYuxGzPdShoO0x5rZqMH7Ad50jYwE8la2Uyt7gSzk7rdFDST9Z-DagtYbJSoP4oD3iVNNIy9HhzxlqyZEwcvIRY9F01ZCrVZiE8XMqkuCWUyn_xPsSP87zrv8EK1G6Bm_g4Ufv5M/s800/pololu2153.jpg", "comment_count": 0 }, { "title": "magician", "url": "https://cocktailvirgin.blogspot.com/2016/11/magician.html", "published": "2016-11-12T08:00:00.000-05:00", "updated": "2017-07-02T18:43:03.997-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "apricot liqueur", "curacao", "scotch", "vermouth (dry)" ], "ingredients": [ "2/3 Scotch (1 1/2 oz Buchanan's 12 Year + 1 bsp Caol Ila 12 Year)", "2 dash Apricot Brandy (1/4 oz Rothman & Winter)", "1 dash Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (1 1/2 oz Buchanan's 12 Year + 1 bsp Caol Ila 12 Year)\n2 dash Apricot Brandy (1/4 oz Rothman & Winter)\n1 dash Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nAfter trying the\nFrisby\na few nights before, I returned to\nPioneers of Mixing at Elite Bars: 1903-1933\nto try another curaçao-Picon combination called the Magician. Here, the spirit was Scotch instead of brandy and the vermouth was dry instead of sweet; moreover, there was an additional liqueur of apricot in the mix. The combination of Picon and apricot appeared in that book in their\nMontana\n. Once prepared, the Magician shared an orange, apricot, and peaty aroma that led into a malt-driven sip. The swallow lived up to the name with a complex smoky Scotch and bitter orange swallow that ended with apricot flavors and a lingering smoke note. Indeed, I was rather impressed at how well the apricot interacted with the smoke here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsS8zD5-cVkkX_nVmQfuctUfnSsJMv8GOtvvRKAxBz7nV7uEBtb_IADW30LKbS5pb3h4iKK5gropQPINdUQPPxXuAr737MlJNKmFL7_TGwwb2uOQYvQ7j6LWQ9pyaAowBRKGN3RU_6HeC/s320/magician2156.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsS8zD5-cVkkX_nVmQfuctUfnSsJMv8GOtvvRKAxBz7nV7uEBtb_IADW30LKbS5pb3h4iKK5gropQPINdUQPPxXuAr737MlJNKmFL7_TGwwb2uOQYvQ7j6LWQ9pyaAowBRKGN3RU_6HeC/s800/magician2156.jpg", "comment_count": 0 }, { "title": "lifting the fog", "url": "https://cocktailvirgin.blogspot.com/2016/11/lifting-fog.html", "published": "2016-11-13T08:00:00.000-05:00", "updated": "2017-07-02T18:42:23.835-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jon Theris", "source": "Loyal Nine", "year": 2016 }, "categories": [ "#loyalnine", "brandy", "falernum", "lemon juice", "madeira", "passion fruit syrup", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Privateer Silver Rum", "3/4 oz Lustau Spanish Brandy (*)", "1/2 oz Passion Fruit Syrup", "1/2 oz Velvet Falernum", "1/2 oz Demerara Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a tall glass. Fill with crushed ice almost to the top, float 1/2 oz Sercial Madeira, and garnish with an orange-cherry flag.", "body_text": "1 1/2 oz Privateer Silver Rum\n3/4 oz Lustau Spanish Brandy (*)\n1/2 oz Passion Fruit Syrup\n1/2 oz Velvet Falernum\n1/2 oz Demerara Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a tall glass. Fill with crushed ice almost to the top, float 1/2 oz Sercial Madeira, and garnish with an orange-cherry flag.\n(*) The original also included 1/2 oz Batavia Arrack but was removed to make the menu item less of a booze bomb. However, this is what some of the sweet modifiers were working to balance.\nOne of the other drinks that caught my eye in the Loyal Nine barbook was Jon Theris' drink of the day called Lifting the Fog. His riff on the\nFog Cutter\nswapped passion fruit for orange, falernum for orgeat, and Madeira for shery in the float. Instead of gin, Jon included Batavia Arrack in the mix, but it was removed when it hit the Fall 2016 menu to reduce the overall alcohol content.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdo24-ulT2PPM2zImrsYAeqEoAFv5CjH9CNpUPcQ5eF3DZ_ZkzkK-3uoMMYFdjUEu36pfreiXfCzRfSGrqss9QaQ8b-RDeUtqVIb2Lq7not2BTSHXwinpGT1tXjVwqiopnjm3pw6l1dg_/s320/liftingfog0441.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdo24-ulT2PPM2zImrsYAeqEoAFv5CjH9CNpUPcQ5eF3DZ_ZkzkK-3uoMMYFdjUEu36pfreiXfCzRfSGrqss9QaQ8b-RDeUtqVIb2Lq7not2BTSHXwinpGT1tXjVwqiopnjm3pw6l1dg_/s800/liftingfog0441.jpg", "comment_count": 0 }, { "title": "fannie ward", "url": "https://cocktailvirgin.blogspot.com/2016/11/fannie-ward.html", "published": "2016-11-13T10:00:00.000-05:00", "updated": "2017-07-02T18:41:52.740-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tom Bullock", "source": "Ideal Bartender", "year": 1917 }, "categories": [ "egg white", "grenadine", "lime juice", "rum" ], "ingredients": [ "1 jigger Bacardi Rum (1 1/2 oz Owney's Rum)" ], "instructions": "Shake once without and once with ice, and strain into a cocktail glass. I added 3 drops of Bittermens Molé Bitters as a garnish.", "body_text": "1 jigger Bacardi Rum (1 1/2 oz Owney's Rum)\nJuice 1/2 Lime (1/2 oz)\n2 dash Grenadine (3/4 oz)\nWhite of an Egg\nShake once without and once with ice, and strain into a cocktail glass. I added 3 drops of Bittermens Molé Bitters as a garnish.\nTwo Sundays ago, I spotted my reprint of Tom Bullock's 1917\nIdeal Bartender\nand decided to pick my evening's libation from that tome. The Fannie Ward caught my eye for the name and its likeness to some versions of the\nSeptember Morn\n. Fannie was an American stage and film actress who became famous due to her strangely ageless appearance. Just like the painting September Morn captured innocence, Fannie always appeared youthful.\nThe Fannie Ward presented a grassy rum aroma with hints of chocolate to the nose. Next, a creamy and crisp pomegranate sip transitioned into a rum swallow with a lime finish. The egg white donated a silky elegance to an otherwise simple Bacardi Cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjqRU2PBkI-r12GZv3Ny3jr8_vuWHu7faJKRcFajNntbBAa015aidOhQaLakggVbX6bJ_EciMMvXlIYmSJ624zF1aZNiQaT6k_e9NDquOQxMy8lL4X9ZdxtahGSNd_VGERmMyB9Gc8SK3/s320/fannieward2159.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjqRU2PBkI-r12GZv3Ny3jr8_vuWHu7faJKRcFajNntbBAa015aidOhQaLakggVbX6bJ_EciMMvXlIYmSJ624zF1aZNiQaT6k_e9NDquOQxMy8lL4X9ZdxtahGSNd_VGERmMyB9Gc8SK3/s800/fannieward2159.jpg", "comment_count": 0 }, { "title": "love birds", "url": "https://cocktailvirgin.blogspot.com/2016/11/love-birds.html", "published": "2016-11-14T08:00:00.000-05:00", "updated": "2017-07-02T18:41:19.989-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar", "neworleans" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sam Parrie", "source": "Cane and Table", "year": null }, "categories": [ "#brickandmortar", "#neworleans", "bitters (other)", "champagne", "lemon juice", "passion fruit syrup", "tequila" ], "ingredients": [ "1 1/2 oz The 86 Co. Cabeza Tequila", "3/4 oz Passion Fruit Syrup", "3/4 oz Lemon Juice", "7 drop Grapefruit Bitters" ], "instructions": "Shake with ice and strain into a Collins glass with 2 oz sparkling wine. Fill with crushed ice, add straws, and garnish with a grapefruit twist with a cut out of a bird.", "body_text": "1 1/2 oz The 86 Co. Cabeza Tequila\n3/4 oz Passion Fruit Syrup\n3/4 oz Lemon Juice\n7 drop Grapefruit Bitters\nShake with ice and strain into a Collins glass with 2 oz sparkling wine. Fill with crushed ice, add straws, and garnish with a grapefruit twist with a cut out of a bird.\nFor Halloween, I was rather excited to hear that New Orlean's Cane and Table bartenders were coming up to Boston to do a pop-up night at Brick and Mortar. The event was sponsored by the 86 Co. line of spirits and the chosen holiday theme was Alfred Hitchcock's\nThe Birds\n. To coincide with the film idea, the three Cane and Table bartenders concocted a 5 drink menu, and between Andrea and myself, we were able to sample all but one of them. For a start, Andrea asked bartender Sam Parrie for the Love Birds that reminded me on paper of a sparkling version of\nHopping Throught the Frothy Waves\n. Sam actually remembered me from July when I sat at her bar last during Tales of the Cocktail.\nThe Love Birds was a reference to the type of birds that the main characters bought in the movie, and the drink began with grapefruit and passion fruit aromas. Next, lemon paired well with the carbonated wine on the sip, and the swallow balanced the tequila and wine flavors with a dry passion fruit and grapefruit swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTaUWbP7_3Sfx7m3oDwPZ6mQf1cUHS2VCjjCqUyH2anBdXqaAo5wzyY9DkIqRmqBsQsq-X3Ao_CWqR5KhX9IF3p-8dWOf5F9VcpEEmklMVW7y_-2VEdHM9Q8bpojZ3WRoSiF18bHbFw5O/s320/lovebirds2160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTaUWbP7_3Sfx7m3oDwPZ6mQf1cUHS2VCjjCqUyH2anBdXqaAo5wzyY9DkIqRmqBsQsq-X3Ao_CWqR5KhX9IF3p-8dWOf5F9VcpEEmklMVW7y_-2VEdHM9Q8bpojZ3WRoSiF18bHbFw5O/s800/lovebirds2160.jpg", "comment_count": 0 }, { "title": "dove in paradise", "url": "https://cocktailvirgin.blogspot.com/2016/11/dove-in-paradise.html", "published": "2016-11-14T10:00:00.000-05:00", "updated": "2017-07-02T18:40:47.298-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar", "neworleans" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sam Parrie", "source": "Cane & Table", "year": null }, "categories": [ "#brickandmortar", "#neworleans", "herbsainte", "lemon juice", "rum (white)" ], "ingredients": [ "1 1/2 oz The 86 Co. Caña Brava Rum", "1 oz Coco Lopez Coconut Cream", "1/2 oz Herbsaint", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass. Fill with crushed ice, add straws, and garnish with a mint sprig.", "body_text": "1 1/2 oz The 86 Co. Caña Brava Rum\n1 oz Coco Lopez Coconut Cream\n1/2 oz Herbsaint\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass. Fill with crushed ice, add straws, and garnish with a mint sprig.\nFor my first drink at the Cane & Table pop-up at Brick & Mortar on Halloween, I opted for the Dove in Paradise. I was not able to decipher how the name fit into the plot of\nThe Birds\nmovie theme, but I was game to try this Herbsaint-tinged Coconaut of sorts. Once prepared by Cane & Table's Sam Parrie, the Dove in Paradise shared a mint and coconut bouquet to the nose. Next, the sip shared a creamy lemon flavor that gave way to rum, nutty, and anise notes on the swallow. Overall, the combination was delightfully dry, and the Herbsaint was in good balance with the other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgGpD-1yR1z6SIHh5_xZFCkDNfsvNVm5ldf0PDanlJoymPL6VDeukiGyhBBTQdFeI8iTjrhnx_bi-_tj5OO0jIspIXIevdGBSl5qKr_h1dcJypsSugPKwJDfOP3_otOs8aSOB3UPOhx2g/s320/doveparadise2162.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgGpD-1yR1z6SIHh5_xZFCkDNfsvNVm5ldf0PDanlJoymPL6VDeukiGyhBBTQdFeI8iTjrhnx_bi-_tj5OO0jIspIXIevdGBSl5qKr_h1dcJypsSugPKwJDfOP3_otOs8aSOB3UPOhx2g/s800/doveparadise2162.jpg", "comment_count": 0 }, { "title": "resting mitch face", "url": "https://cocktailvirgin.blogspot.com/2016/11/resting-mitch-face.html", "published": "2016-11-15T08:00:00.002-05:00", "updated": "2025-10-22T13:37:59.542-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar", "neworleans" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Andrea", "source": "Cane and Table Halloween pop-up at Brick and Mortar", "year": null }, "categories": [ "#brickandmortar", "#neworleans", "bitters (orange)", "gin", "pamplemousse", "sherry" ], "ingredients": [ "2 oz The 86 Co Fords Gin", "1 oz Lustau Manzanilla Sherry", "1/4 oz Combier Pamplemousse Liqueur", "2 dash Orange Bitters" ], "instructions": "Build in a rocks glass, add ice, and stir to mix and chill. Garnish with a lemon twist, and place the glass on top of a photo of Mitch Brenner (actor Rod Taylor).", "body_text": "2 oz The 86 Co Fords Gin\n1 oz Lustau Manzanilla Sherry\n1/4 oz Combier Pamplemousse Liqueur\n2 dash Orange Bitters\nBuild in a rocks glass, add ice, and stir to mix and chill. Garnish with a lemon twist, and place the glass on top of a photo of Mitch Brenner (actor Rod Taylor).\nFor a second drink at\nThe Birds\n-themed Cane and Table Halloween pop-up at Brick and Mortar, Andrea asked for the Resting Mitch Face. This grapefruit-tinged riff on the sherry\nTuxedo Cocktail\nwas a pun on the \"resting bitch face\" appearance as well as a movie reference to the character Mitch Brenner played by actor Rod Taylor. Moreover, the face picture as garnish reminded me of the John Stamos swizzle stick in the\nStamos Gin Fizz\n. In the glass, the Resting Mitch Face gave forth lemon, juniper, and hints of grapefruit to the nose. Next, the sherry's wine notes made up most of the flavors on the sip, and the swallow began with gin, crisp sherry, and grapefruit notes and ended with a celery finish from perhaps the gin interacting with the Manzanilla.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTaeJZQvP9XE5esSDaZsOzpPDBeLCWbGHNWyodaZIDL8VD6sTIO32gCgNaL5imQ5qlLYn3hItAy27PCtgdGN9W4nmXwMyquoi2DYeVWOWktOMVK9Ftp7lBbgeGVmoCDJ-r7U7Qt793X8D/s320/restingmitch2163.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTaeJZQvP9XE5esSDaZsOzpPDBeLCWbGHNWyodaZIDL8VD6sTIO32gCgNaL5imQ5qlLYn3hItAy27PCtgdGN9W4nmXwMyquoi2DYeVWOWktOMVK9Ftp7lBbgeGVmoCDJ-r7U7Qt793X8D/s800/restingmitch2163.jpg", "comment_count": 0 }, { "title": "tippi boat", "url": "https://cocktailvirgin.blogspot.com/2016/11/tippi-boat.html", "published": "2016-11-15T10:00:00.000-05:00", "updated": "2017-07-02T18:39:44.406-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar", "neworleans" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Nick Detrich", "source": "Cane & Table", "year": null }, "categories": [ "#brickandmortar", "#neworleans", "lemon juice", "pineapple juice", "rum (white)", "sherry", "tea" ], "ingredients": [ "1 oz The 86 Co. Caña Brava Rum", "1 oz Lustau Amontillado Sherry", "1 oz Pineapple Juice", "1/2 oz Darjeeling Tea Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass partially rimmed with paprika salt. Fill with cracked ice, add a straw, and garnish with a canoe swizzle stick.", "body_text": "1 oz The 86 Co. Caña Brava Rum\n1 oz Lustau Amontillado Sherry\n1 oz Pineapple Juice\n1/2 oz Darjeeling Tea Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a Collins glass partially rimmed with paprika salt. Fill with cracked ice, add a straw, and garnish with a canoe swizzle stick.\nFor my second drink at the Cane & Table takeover of Brick & Mortar on Halloween, I asked bar owner Nick Detrich for the Tippi Boat on their Alfred Hitchcock's\nThe Birds\n-themed menu. The menu had it listed as the \"Tipi Boat,\" but since the actress in the movie's name is Tippi Hedren, I figured that it was a typo. Nick described how he fell in love with the idea of paprika from Charles H. Baker Jr.'s Genever drink the Holland Razor Blade, and the paprika worked just as well with Amontillado as it did with Genever. Once mixed, the Tippi Boat gave forth a spicy vegetal aroma from the garnish that led into a pineapple and lemon sip. Finally, the swallow offered rum and tea flavors with a pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53pMuxDz1ACwDPUrFva4ZsatFCfuL5tY9GnYDPiWpGYg0JrTDflLdND9PjW4mbLKrSvmo_gAPMRgK3KCeTDi0dK9doUVYHL6WyClnEl3h9uwxLZcGiFWOT8VewcxcrbyQIPpzgK6bUz4m/s320/tipiboat2165.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53pMuxDz1ACwDPUrFva4ZsatFCfuL5tY9GnYDPiWpGYg0JrTDflLdND9PjW4mbLKrSvmo_gAPMRgK3KCeTDi0dK9doUVYHL6WyClnEl3h9uwxLZcGiFWOT8VewcxcrbyQIPpzgK6bUz4m/s800/tipiboat2165.jpg", "comment_count": 0 }, { "title": "the sexpert", "url": "https://cocktailvirgin.blogspot.com/2016/11/the-sexpert.html", "published": "2016-11-16T08:00:00.000-05:00", "updated": "2017-07-01T12:25:49.305-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": 2011 }, "categories": [ "bitters (other)", "falernum", "gin", "lemon juice", "passion fruit syrup", "pisco" ], "ingredients": [ "1/2 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Velvet Falernum", "1 1/2 oz Peruvian Pisco (Encanto)", "1/2 oz Gin (Aviation)", "6 drop Bittermens Burlesque Bitters" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with an edible orchid or hibiscus flower (borage flowers).", "body_text": "1/2 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Velvet Falernum\n1 1/2 oz Peruvian Pisco (Encanto)\n1/2 oz Gin (Aviation)\n6 drop Bittermens Burlesque Bitters\nShake with ice and strain into a coupe glass. Garnish with an edible orchid or hibiscus flower (borage flowers).\nTwo weeks ago, I returned home from a Wednesday night shift at work and was in the mood for a fun nightcap. Therefore, I turned to the\nSmuggler's Cove\nbook for inspiration. Amongst those pages, I uncovered Martin Cate's The Sexpert that he crafted in honor of Susie Bright's book launch party at the bar in 2011. In the glass, The Sexpert shared a floral aroma from the garnish and perhaps the pisco that was accented by clove from the falernum. Next, the sip offered lemon and tropical notes, and the swallow presented earthy and floral pisco flavors spiced by gin botanicals and the falernum's clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9rgw947zpmzCDW5PzUBrzezNssM-di3GvpqHI_bY5ityyQjRybqhnmlZrlkch2DMHQlk2-8m7aTaRfuTHPY_-o6RJ4ta4cEavVnwmJQXLANwmf4zFV3ud6A9WjoYH4BHb03Iz7oQWWya/s320/sexpert2168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9rgw947zpmzCDW5PzUBrzezNssM-di3GvpqHI_bY5ityyQjRybqhnmlZrlkch2DMHQlk2-8m7aTaRfuTHPY_-o6RJ4ta4cEavVnwmJQXLANwmf4zFV3ud6A9WjoYH4BHb03Iz7oQWWya/s800/sexpert2168.jpg", "comment_count": 0 }, { "title": "chi chi mule", "url": "https://cocktailvirgin.blogspot.com/2016/11/chi-chi-mule.html", "published": "2016-11-17T08:00:00.000-05:00", "updated": "2017-07-01T12:25:16.461-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "ShakeStir", "year": null }, "categories": [ "*original", "bitters (Angostura)", "ginger beer", "lime juice", "pineapple juice", "vodka" ], "ingredients": [ "2 oz Vodka (Russian Standard)", "3/4 oz Lime Juice", "2 oz Pineapple Juice", "3/4 oz Coco Lopez Coconut Cream", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Moscow Mule mug (or Double Old Fashioned) with 2 oz ginger beer (AJ Stephans). Garnish with a lime wheel. ShakeStir", "body_text": "2 oz Vodka (Russian Standard)\n3/4 oz Lime Juice\n2 oz Pineapple Juice\n3/4 oz Coco Lopez Coconut Cream\n2 dash Angostura Bitters\nShake with ice and strain into a Moscow Mule mug (or Double Old Fashioned) with 2 oz ginger beer (AJ Stephans). Garnish with a lime wheel.\nFor the 75th anniversary of the Moscow Mule,\nShakeStir\nheld a competition to find the best vodka-based Mule variation. I decided to do a mashup and I described the idea as, \"A cross between my favorite vodka Tiki drink, the Chi Chi [a vodka Piña Colada], and one of the best vodka drinks, the Moscow Mule!\" Actually, I have only had a variation of said Tiki drink, Teardrop Lounge's\nThai Chi Chi\n, at the Bar Room Brawl at Tales of the Cocktail 2011. Adding additional flavors of Thai basil and allspice there did not seem too different from adding ginger and Angostura Bitters here in theory. While the drink did not win the competition, it was a pleasing libation that began with lime and ginger aromas. Next, the sip was rather creamy with lime and pineapple flavors, and the swallow offered the tropical combination of coconut and ginger. As a side note, an image search of the name pulls up fashionable shoes, so perhaps it is time to up your footware game before sipping this?", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITg9yhIDQ5-SskGgrfUvo4Hfw2mU2zLUKqIYEA7pkI7kiFK8eqVvV6bCRDM4RQqhy0hGt7oT5wt2WlmeRn4tLR_YxaGSPcimggON8yPKoCGRfba19hWmJHXcEJfDUAOdSZPFHM0z_x2AA/s320/chichimule2169.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITg9yhIDQ5-SskGgrfUvo4Hfw2mU2zLUKqIYEA7pkI7kiFK8eqVvV6bCRDM4RQqhy0hGt7oT5wt2WlmeRn4tLR_YxaGSPcimggON8yPKoCGRfba19hWmJHXcEJfDUAOdSZPFHM0z_x2AA/s800/chichimule2169.jpg", "comment_count": 0 }, { "title": "la guildive", "url": "https://cocktailvirgin.blogspot.com/2016/11/la-guildive.html", "published": "2016-11-18T08:00:00.000-05:00", "updated": "2017-07-01T12:24:40.883-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "creme de peche", "ginger beer", "licor 43", "lime juice", "rum" ], "ingredients": [ "2 oz Blended Aged Rum (Plantation 5 Year Barbados)", "1/2 oz Lime Juice", "1/2 oz Licor 43", "1/4 oz Natural Peach Liqueur (Briottet Crème de Peche de Vigne)", "1 pinch Freshly Grated Cinnamon" ], "instructions": "Shake with ice and strain into a coupe glass with 1 oz ginger beer (AJ Stephans). Garnish with a lime twist.", "body_text": "2 oz Blended Aged Rum (Plantation 5 Year Barbados)\n1/2 oz Lime Juice\n1/2 oz Licor 43\n1/4 oz Natural Peach Liqueur (Briottet Crème de Peche de Vigne)\n1 pinch Freshly Grated Cinnamon\nShake with ice and strain into a coupe glass with 1 oz ginger beer (AJ Stephans). Garnish with a lime twist.\nSince Mules were on my mind, two Fridays ago after my workshift, I decided to make one that I had spotted in the\nSmuggler's Cove\nbook called La Guildive. This Rum Mule created by Martin Cate was accented by vanilla, citrus, and peach flavored ingredients and named after the old French slang term for rum. Once built, La Guildive presented a lime and cinnamon bouquet to the nose. Next, a carbonated lime sip led into caramel rum, vanilla, and peach flavors on the swallow with a ginger and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwWGQL5DMthl9LUN0B24T5qeIAEYR7i0aD1Vgnsg_ogSSswEf4rIc3ADE6_M4hETmbDtmxeaA_K5Scizh3HFKjslfW00P8uw60FJEfuSXnzRhJAOJecoNyISKAMvyg2fgEA1YKrqhTLuu/s320/guildive2172.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwWGQL5DMthl9LUN0B24T5qeIAEYR7i0aD1Vgnsg_ogSSswEf4rIc3ADE6_M4hETmbDtmxeaA_K5Scizh3HFKjslfW00P8uw60FJEfuSXnzRhJAOJecoNyISKAMvyg2fgEA1YKrqhTLuu/s800/guildive2172.jpg", "comment_count": 0 }, { "title": "caribbean milk punch", "url": "https://cocktailvirgin.blogspot.com/2016/11/caribbean-milk-punch.html", "published": "2016-11-18T12:50:00.000-05:00", "updated": "2017-07-01T12:24:06.080-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "cream", "rum", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CXIII) was picked by Gary of the Doc Elliott's Mixology blog. The theme he chose was \"Bacon, Eggs, & Booze,\" and he elaborated on the choice with his description of, \"Well, it's autumn, with falling temperatures and falling leaves, kiddos and costumes and far too many treats. Looming are the next set of holidays, the serious ones complete with feasts, gifts, parties and gatherings of family and friends. One perennial problem is: what to do with guests the morning after, or the morning of, or the morning before? Well, you get the idea. Think BRUNCH... But, remember the Law of the Universe: 'A brunch without booze is just a sad, late breakfast!' So, the theme for Mixology Monday CXIII is Bacon, Eggs, and Booze...\"\nI began to contemplate all of the brunch drinks that I enjoy which include New Orleans-style Fizzes like the Ramos, light citrussy numbers like the Corpse Reviver #2, and the like. The host of the event excluded champagne cocktails to give a better depth of responses, so that was out, and I am not a fan of Bloody Marys either. My mind drifted to the drinks that I put on the Loyal Nine brunch menu that included light citrussy drinks -- both carbonated and not -- and a milk punch. No, not the clarified milk punches that have taken the mixology world by storm in the last 8 years or so, but the unclarified ones often linked to New Orleans brunch culture. I then turned to the famous Brennan's recipe for milk punch but that was a bit similar to Deep Ellum's\nBourbon Milk Punch\nand my\nMiller's River Milk Punch\n. Instead, I remember looking at the Brennan's menu while at Tales of the Cocktail this past July and spotting a second milk punch on the menu called the Caribbean Milk Punch. I was intrigued, but I was too busy that week to investigate with my palate. However, with a little internet sleuthing, I was able to turn up a\nrecipe\nto make up for that missed opportunity.\nThe recipe was contributed by Lu Brow, the lead bartender of Brennan's, who declared, \"This sounds crazy to anybody who doesn't live in New Orleans, but a cocktail is a great way to start the day. If we had as many brandy milk punch houses as coffeehouses, we'd all get along.\" The punch has a split spirit base of a funky Caribbean rum complemented by a half part of Bourbon. Moreover, unlike the other milk punches that call for a decent amount of whole milk (sometimes half and half) and are served over ice in a large glass, this one smooths over the balance by using a smaller amount of rather rich heavy cream and served in a cocktail coupe.\nCaribbean Milk Punch\n• 1 oz Mt. Gay Black Barrel Rum or use Smith & Cross as a sub (Smith & Cross)\n• 1/2 oz Buffalo Trace Bourbon (Old Granddad Bonded)\n• 1 oz Vanilla Syrup (BG Reynolds)\n• 1 oz Heavy Cream\nShake with ice, strain into a coupe glass, and garnish with freshly grated nutmeg.\nThe Caribbean Milk Punch gave forth a nutmeg aroma that shared a hint of funky rum notes. Next, a rich, creamy sip relayed a small amount of caramel from the aged spirits, and the swallow presented a muted funky rum, glimpses of the Bourbon, and a large amount of vanilla. The recipe was surprisingly easy to drink despite the two spirits being 114° and 100° proof. Perhaps, the recipe would be more brunch-friendly with the original call for an 86° rum and a 90° whiskey not to mention a less intensely funky rum. Still, I can easily imagine sipping this while eating French toast but perhaps not an omelette. Well, I could see drinking one before the omelette though.\nSo thanks again to Gary of Doc Elliott's Mixology for hosting this month, and cheers to all of the other participants and readers who continue to make Mixology Monday _the_ online cocktail party for the last ten and a half years!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_br8v7nf5L5IhqERlSiWIhsVmU3X_0joUhOgCObXavPXqgxlqm02VLvGAyM_xc4dt-GHreO9JBJRVww3VMorw77IRoodIr8HQM-PLPUvrTS0OlwyT0yA43UAzG-EYPlmJPU7EgRD_vDKu/s320/caribbeanmilk2206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "jack of no trade", "url": "https://cocktailvirgin.blogspot.com/2016/11/jack-of-no-trade.html", "published": "2016-11-19T08:00:00.000-05:00", "updated": "2017-07-01T12:22:26.218-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ted Kilgore", "source": "Planter's House", "year": null }, "categories": [ "applejack", "campari", "punt e mes", "sherry" ], "ingredients": [ "2 oz Laird's Applejack", "1/2 oz Punt e Mes", "1/2 oz Pedro Ximenez Sherry (Lustau)", "1/4 oz Campari" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a cucumber slice (omitted).", "body_text": "2 oz Laird's Applejack\n1/2 oz Punt e Mes\n1/2 oz Pedro Ximenez Sherry (Lustau)\n1/4 oz Campari\nStir with ice and strain into a cocktail glass. Garnish with a cucumber slice (omitted).\nTwo Saturdays ago, my nightcap was the Jack of No Trade created by Ted Kilgore of Planter's House in St. Louis. Ted crafted this drink at Gaz Regan's Cocktails in the Country this year; given how Regan has a proclivity to Negronis, Ted was probably inspired to create a variation just as I had with the\nRené Barbier\nthe year before. Ted's riff utilized applejack as the base spirit, and the split grape modifiers that included Punt e Mes reminded me of two of Phil Ward's drinks, namely the\nCornwall Negroni\nalso created at Regan's event and the\nBaltasar & Blimunda\n.\nThe Jack of No Trade began with a raisin aroma with hints of apple. The sherry continued into the sip along with the Punt e Mes as a rich sweet grape flavor, and the swallow offered the complexity of apple and bitter raisin notes with an orange and dried fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCUJZebyFZbspHb52xrDXzeY8_tv0hVe_rP91p1J-nFPB0G6XyKL9kyAofK3E7Ck9CS6qjuEttieCzLArZWH_rlWfsRNegz4hOTL8F9K6mc5udTXvUwA2ENm4dEVzUm02RsRvX-OClGIW/s320/jacknotrade2174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCUJZebyFZbspHb52xrDXzeY8_tv0hVe_rP91p1J-nFPB0G6XyKL9kyAofK3E7Ck9CS6qjuEttieCzLArZWH_rlWfsRNegz4hOTL8F9K6mc5udTXvUwA2ENm4dEVzUm02RsRvX-OClGIW/s800/jacknotrade2174.jpg", "comment_count": 0 }, { "title": "colonel beach's plantation punch", "url": "https://cocktailvirgin.blogspot.com/2016/11/colonel-beachs-plantation-punch.html", "published": "2016-11-20T08:00:00.000-05:00", "updated": "2017-07-01T12:21:05.359-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Don the Beachcomber", "source": "Beachbum Berry's Remixed", "year": 1950 }, "categories": [ "bitters (Angostura)", "falernum", "ginger beer", "lime juice", "pastis", "pineapple juice", "rum" ], "ingredients": [ "1 oz Lime Juice", "2 oz Pineapple Juice", "2 oz Dark Jamaican Rum (Coruba)", "1 oz Gold Puerto Rican Rum (Don Q Gold)", "1/2 oz Gold Barbados Rum (Plantation 5 Year)", "1/2 oz Falernum (Velvet)", "1 dash Angostura Bitters", "6 drop Pernod (Pernod Absinthe)" ], "instructions": "Shake with ice and strain into a tall glass (Tiki bowl) with 2 oz ginger beer (AJ Stephans). Fill with ice, and garnish with a pineapple chunk and mint sprig (crushed ice with mint sprigs, lime twist, and borage flowers).", "body_text": "1 oz Lime Juice\n2 oz Pineapple Juice\n2 oz Dark Jamaican Rum (Coruba)\n1 oz Gold Puerto Rican Rum (Don Q Gold)\n1/2 oz Gold Barbados Rum (Plantation 5 Year)\n1/2 oz Falernum (Velvet)\n1 dash Angostura Bitters\n6 drop Pernod (Pernod Absinthe)\nShake with ice and strain into a tall glass (Tiki bowl) with 2 oz ginger beer (AJ Stephans). Fill with ice, and garnish with a pineapple chunk and mint sprig (crushed ice with mint sprigs, lime twist, and borage flowers).\nWith ginger beer in the house, I began looking for other uses for it and my wanderings led me to Beachbum Berry's\nRemixed\n. There, I spotted the Colonel Beach's Plantation Punch from Don the Beachcomber in the 1950s, and it was very different flavor-wise from the\nDon's Beach Planter\nthat I made a few years ago but with a similar recipe backbone. Once prepared, the Colonel Beach's Plantation Punch gave forth a rum funk, pineapple, mint, and ginger bouquet to the nose. Next, lime, pineapple, and the rum's caramel filled the sip, and the swallow proffered dark rum, pineapple, ginger, and spice notes. Overall, with the flavorful ginger beer, it came across more like a Rum Mule than a Planter's Punch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v436dglLi2_QFfBGraZ3lsqzVnknIRJkBWs2-1_YfYlKHPyfc1nnm1iemWTjDABs_VVlvd0c2NP1FovGgnmJuNr9cDdP4eyvwC9GaBrKB7wJ5i9ytHKYIvGrb7q9u2ahLWuAgWe5H3Gc/s320/colbeachplant2176.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v436dglLi2_QFfBGraZ3lsqzVnknIRJkBWs2-1_YfYlKHPyfc1nnm1iemWTjDABs_VVlvd0c2NP1FovGgnmJuNr9cDdP4eyvwC9GaBrKB7wJ5i9ytHKYIvGrb7q9u2ahLWuAgWe5H3Gc/s800/colbeachplant2176.jpg", "comment_count": 0 }, { "title": "kon'nichiwa!!!", "url": "https://cocktailvirgin.blogspot.com/2016/11/konnichiwa.html", "published": "2016-11-21T08:00:00.000-05:00", "updated": "2017-07-01T12:20:34.508-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "bitters (other)", "creme de banane", "creme de cacao", "whiskey" ], "ingredients": [ "1 1/2 oz Iwai Japanese Whiskey", "1/2 oz Meletti Amaro", "1/4 oz Giffard Banane du Bresil", "1/4 oz Crème de Cacao", "2 dash Teapot Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, fill with ice, and add a straw.", "body_text": "1 1/2 oz Iwai Japanese Whiskey\n1/2 oz Meletti Amaro\n1/4 oz Giffard Banane du Bresil\n1/4 oz Crème de Cacao\n2 dash Teapot Bitters\nStir with ice, strain into a rocks glass, fill with ice, and add a straw.\nTwo Mondays ago, Andrea and I headed over to Brick & Mortar where Hugh Fiore and Taylor MacKinnon were at the stick. For a first drink, I requested the Kon'Nichiwa!!! which reminded me of Tiger Mama's Japanese whiskey-based\nFlushing-Main Street\n. In the glass, the Kon'Nichiwa!!! gave forth a tropical whiskey aroma. Next, the sip shared malty and caramel notes, and the swallow began with whiskey, banana, and herbal flavors and ended with a chocolate finish. Overall, it was a touch on the sweeter side of balanced for me, but it was a rather delightful flavor combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmttQ64QDxTBWElQrDsYYstpcpHgOoEh_q-1dOcFIgJiVBYXfSHlk6SxXVNaeJthAac1jRysIMgE_uT8mjOvsaNCoElTV-W6L5aFo7YiSAvmxzHiL1QoY8bvzdwWu5Xum-NTmvdUapcn4/s320/konnichiwa2177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmttQ64QDxTBWElQrDsYYstpcpHgOoEh_q-1dOcFIgJiVBYXfSHlk6SxXVNaeJthAac1jRysIMgE_uT8mjOvsaNCoElTV-W6L5aFo7YiSAvmxzHiL1QoY8bvzdwWu5Xum-NTmvdUapcn4/s800/konnichiwa2177.jpg", "comment_count": 0 }, { "title": "everything nice", "url": "https://cocktailvirgin.blogspot.com/2016/11/everything-nice.html", "published": "2016-11-21T10:00:00.000-05:00", "updated": "2017-07-01T12:20:04.026-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "cognac", "pear liqueur", "pimento dram", "pineau des charentes" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "3/4 oz St. George Spiced Pear", "3/4 oz Pineau des Charentes", "1/2 oz St. Elizabeth Allspice Dram" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n3/4 oz St. George Spiced Pear\n3/4 oz Pineau des Charentes\n1/2 oz St. Elizabeth Allspice Dram\nStir with ice, strain into a rocks glass, and garnish with an orange twist.\nThe drink that Andrea requested at Brick & Mortar was the Everything Nice that was perhaps dubbed after the \"sugar & spice\" nursery rhyme to describe girls given the recipe. In the glass, Everything Nice's orange oils accented a fruity grape aroma. Next, grape and orchard fruit on the sip led into Cognac on the swallow with a pear, allspice, and clove finish. Just like the rhyme, the Everything Nice was a touch on the sweeter side, and it did not let down on the spice aspect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0L5fWH4UG-C7QakHzfTciYBB81cedFj7dkgR-XlwW0VRMyXfYtg7n5kgH4KOmAV4gXv84dH2ZNduav8ZlHCsG2KAGL861ufGT82W9I4khjAp4uszsr0nP8VxJN48tGY9g6YIn92TcixOW/s320/everythingnice2178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0L5fWH4UG-C7QakHzfTciYBB81cedFj7dkgR-XlwW0VRMyXfYtg7n5kgH4KOmAV4gXv84dH2ZNduav8ZlHCsG2KAGL861ufGT82W9I4khjAp4uszsr0nP8VxJN48tGY9g6YIn92TcixOW/s800/everythingnice2178.jpg", "comment_count": 0 }, { "title": "debbie, don't", "url": "https://cocktailvirgin.blogspot.com/2016/11/debbie-dont.html", "published": "2016-11-22T08:00:00.000-05:00", "updated": "2017-07-01T12:19:31.947-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Dutch Kills", "year": null }, "categories": [ "averna", "lemon juice", "maple syrup", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Lunazul)", "1 oz Averna", "3/4 oz Lemon Juice", "1/2 oz Maple Syrup (Merton's)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Reposado Tequila (Lunazul)\n1 oz Averna\n3/4 oz Lemon Juice\n1/2 oz Maple Syrup (Merton's)\nShake with ice and strain into a cocktail coupe.\nTwo Tuesday ago, I decided to make one of the recipes that I spotted while reading\nSasha Petraska: Regarding Cocktails\ncalled the Debbie, Don't. The recipe was crafted by Zachary Gelnaw-Rubin at Dutch Kills and named after the ghost who haunts the bar's bathrooms. The tie in to Sasha is that he helped to open the bar and rather enjoyed this drink when he used to visit for he touted it as the best Averna cocktail he has ever had.\nThe Debbie, Don't gave forth a caramel, dark maple, and vegetal agave nose. The Averna's caramel continued on into the sip where it mingled with the crisp lemon, and the swallow paired the tequila with rich maple notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8Mp-9r-mmJ1QLQ85KjvO6dhgudi-NjvB2WAiZJUZxc7y0263gPEbsdYOBMc7WGvHM14STWYau6QoS5VoHprmry20fYovXcNjJkP4Sll73MZbfYm8nr4KmR61xpUgP8BduwN7rSQkkSn8/s320/debbiedont2179.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8Mp-9r-mmJ1QLQ85KjvO6dhgudi-NjvB2WAiZJUZxc7y0263gPEbsdYOBMc7WGvHM14STWYau6QoS5VoHprmry20fYovXcNjJkP4Sll73MZbfYm8nr4KmR61xpUgP8BduwN7rSQkkSn8/s800/debbiedont2179.jpg", "comment_count": 0 }, { "title": "passport painkiller", "url": "https://cocktailvirgin.blogspot.com/2016/11/passport-painkiller.html", "published": "2016-11-23T08:00:00.000-05:00", "updated": "2017-07-01T12:19:01.955-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Sam Cronin", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "orange juice", "pimento dram", "pineapple juice", "rum", "scotch" ], "ingredients": [ "1 oz Dewar's 12 Year Scotch", "1/4 oz Laphroaig 10 Year Scotch", "1/2 oz Blackwell Rum", "1/4 oz St. Elizabeth Allspice Dram", "2 oz Pineapple Juice", "1 oz Orange Juice", "1 oz Coconut Syrup" ], "instructions": "Shake with ice and strain into a Tiki mug. Fill with crushed ice and garnish with a pineapple fruit leaf, orange twist, and freshly grated nutmeg.", "body_text": "1 oz Dewar's 12 Year Scotch\n1/4 oz Laphroaig 10 Year Scotch\n1/2 oz Blackwell Rum\n1/4 oz St. Elizabeth Allspice Dram\n2 oz Pineapple Juice\n1 oz Orange Juice\n1 oz Coconut Syrup\nShake with ice and strain into a Tiki mug. Fill with crushed ice and garnish with a pineapple fruit leaf, orange twist, and freshly grated nutmeg.\nTwo Wednesdays ago, I stopped into Backbar for their drink of the day which was a riff on the classic\nPainkiller\n. Sam Cronin had created this libation for the day after election day as \"anything to transport us away and kill the pain.\" Sam described how his tweaks resulted in something not too far from the classic, and the additional spice, malt, and smoke flavors did not amount to too much of a shock treatment to the soul. Moreover, Scotch Tiki is not that that big of a stretch either, considering that drinks like the\nStarboard Light\nand\nCocoanut Grove Cooler\nare in the Tiki lexicon and more modern Tiki numbers like 3 Dots and a Dash's\nTall As A Tree and Twice as Shady\nexist.\nThe Passport Painkiller generated an orange and nutmeg nose from the garnishes, and this preceded a creamy orange and pineapple sip. Next, the swallow offered a bit of complexity with smoky whisky, dark rum, coconut, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoRQCU9j16dvJzVagDCeXW2DM8EM5eiJ7b27HMUtzRnVhLZFCWvCToRmWL0DSVUl2ppfz46SEFgE_Hqa-_7cIjADS1l3RcLqxn_KYvPvvrWCr0x5If0z3V4YR8vgyu57roV43IUbW-6hk/s320/passportpain2180.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoRQCU9j16dvJzVagDCeXW2DM8EM5eiJ7b27HMUtzRnVhLZFCWvCToRmWL0DSVUl2ppfz46SEFgE_Hqa-_7cIjADS1l3RcLqxn_KYvPvvrWCr0x5If0z3V4YR8vgyu57roV43IUbW-6hk/s800/passportpain2180.jpg", "comment_count": 0 }, { "title": "the isle of fawkes", "url": "https://cocktailvirgin.blogspot.com/2016/11/the-isle-of-fawkes.html", "published": "2016-11-23T10:00:00.000-05:00", "updated": "2017-07-01T12:18:28.550-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Brian Maxwell", "source": "Grass Skirt Tiki Room or the Side Bar", "year": null }, "categories": [ "fernet-branca", "gin", "lemon juice", "passion fruit syrup", "pimm's no. 1", "simple syrup" ], "ingredients": [ "2 oz Pimm's No. 1", "1 oz Boodle's Gin (Beefeater)", "1/2 oz Passion Fruit Syrup", "1/2 oz Simple Syrup", "3/4 oz Lemon Juice", "1/4 oz Fernet Branca" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with an \"effigy from orange peel, fire, mint, pineapple leaves\" (lemon shell with ignited El Dorado 151, mint orange swaths).", "body_text": "2 oz Pimm's No. 1\n1 oz Boodle's Gin (Beefeater)\n1/2 oz Passion Fruit Syrup\n1/2 oz Simple Syrup\n3/4 oz Lemon Juice\n1/4 oz Fernet Branca\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with an \"effigy from orange peel, fire, mint, pineapple leaves\" (lemon shell with ignited El Dorado 151, mint orange swaths).\nA few weeks ago, I was intrigued with a drink on Brian Maxwell's Instagram called the Isle of Fawkes that he had created either at the Grass Skirt Tiki Room or the Side Bar, both in a Columbus, Ohio. While the Instagram description only listed the ingredients, I spotted the actually recipe via the\nOnTheBar\nrecipe database, and I decided to make it soon after. My guess is that he served this on November 5th which is Guy Fawkes Night commemorating the Gunpowder Plot failure; celebrations since this 1605 incident include burning his effigy in a bonfire. The combination of Pimm's and Fernet Branca reminded me of the\nDiddlin' Dora\n, and the fact that it was Tiki-fied did not hurt.\nThe Isle of Fawkes once the bonfire of a garnish was extinguished proffered an orange and mint bouquet. Next, lemon and tropical fruit on the sip led into gin and passion fruit on the swallow with a menthol-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgts-wBfegI8OZXkvCmRLa2WqYfigMRqUUHXPoDH7Mjme7-WVTlwEhoxZI_5nChy6QJbBAA4ZdPBX4vVx4ENQb1wVWlD-IJuy05Jr7vmx-osxJY838sKROzXqYf6j9FJrMm96BKLFfHuY5X/s320/islefawkes2185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgts-wBfegI8OZXkvCmRLa2WqYfigMRqUUHXPoDH7Mjme7-WVTlwEhoxZI_5nChy6QJbBAA4ZdPBX4vVx4ENQb1wVWlD-IJuy05Jr7vmx-osxJY838sKROzXqYf6j9FJrMm96BKLFfHuY5X/s800/islefawkes2185.jpg", "comment_count": 0 }, { "title": "tarzan cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/11/tarzan-cocktail.html", "published": "2016-11-24T08:00:00.000-05:00", "updated": "2017-07-01T12:17:55.096-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Zachary Gelnaw-Rubin and Abraham Hawkin", "source": "Dutch Kills", "year": null }, "categories": [ "campari", "gin", "lemon juice", "pineapple juice", "simple syrup" ], "ingredients": [ "1 oz Gin (GrandTen Wireworks)", "1 oz Campari", "1 1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a Collins glass, and top with soda (strain into a Collins glass with 2 oz soda, and top with ice). Garnish with an orange slice (orange swath).", "body_text": "1 oz Gin (GrandTen Wireworks)\n1 oz Campari\n1 1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice, strain into a Collins glass, and top with soda (strain into a Collins glass with 2 oz soda, and top with ice). Garnish with an orange slice (orange swath).\nTwo Thursdays ago, I returned to\nSasha Petraske: Regarding Cocktails\nto make another drink. In the text for the Bicycle Thief created by Zachary Gelnaw-Rubin and Abraham Hawkin at Dutch Kills, there was a note that substituting that drink's grapefruit juice for pineapple yielded the Tarzan Cocktail. The Tarzan in the name and the Campari in the mix reminded me of the tropical Negroni variation\nTarzan Boy\n, so I was game to try this. True, grapefruit juice surely would have been delightful here such as in the\nTasmanian Twister\n, but I was all out of said fruit.\nThe Tarzan Cocktail shared an orange aroma that was a combination of the twist's oil and the Campari, and this led into a carbonated citrus and pineapple sip. Next, the swallow elegantly paired gin flavors with Campari's bitter orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-sA5czsIm4wRY5P3z9IbDcvn37yKmR08z9MjEFXB3EuVGDJz-5SYmbkmiz0H90Pd8UNuMVS6SX1LTEwZGJ63VPFkoY-uEwUDQ31Xx4d9ZwPXwUshK6dHaaNcg0AV-RGewsqccqS4HJ9I/s320/tarzan2188.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-sA5czsIm4wRY5P3z9IbDcvn37yKmR08z9MjEFXB3EuVGDJz-5SYmbkmiz0H90Pd8UNuMVS6SX1LTEwZGJ63VPFkoY-uEwUDQ31Xx4d9ZwPXwUshK6dHaaNcg0AV-RGewsqccqS4HJ9I/s800/tarzan2188.jpg", "comment_count": 0 }, { "title": "midnight bouquet", "url": "https://cocktailvirgin.blogspot.com/2016/11/midnight-bouquet.html", "published": "2016-11-25T08:00:00.000-05:00", "updated": "2017-07-01T12:17:21.861-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Meaghan Dorman", "source": "Raines Law", "year": null }, "categories": [ "averna", "bitters (other)", "mezcal", "st. germain", "tequila" ], "ingredients": [ "1 1/2 oz Añejo Tequila (Lunazul Reposado)", "1/4 oz Mezcal (Montelobos)", "3/4 oz Averna", "1/2 oz Elderflower Liqueur (St. Elder)", "1 dash Grapefruit Bitters (Scrappy's Lime)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Añejo Tequila (Lunazul Reposado)\n1/4 oz Mezcal (Montelobos)\n3/4 oz Averna\n1/2 oz Elderflower Liqueur (St. Elder)\n1 dash Grapefruit Bitters (Scrappy's Lime)\nStir with ice, strain into a coupe glass, and garnish with a grapefruit twist.\nTwo Fridays ago after my shift, I was in the mood for a nightcap and I remembered a drink that I had spotted on\nPunchDrinks\n. That recipe was the Midnight Bouquet created by Meaghan Dorman of Manhattan's Raines Law, and the combination spirit, Averna, and elderflower reminded me of a Cynar-less\nValkyrie\n. Once prepared, the Midnight Bouquet gave forth a grapefruit and agave nose with hints of smoke and floral notes. Next, the Averna's caramel provided a smooth sip, and the swallow shared smoky agave, herbal, floral, and pear-like flavors with a lime finish from my bitters substitution.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxBLi1hwZtZ6xNHISiqfS3Qj2pkLK4CRn_drABAFdwg23M0Wb0F8Pym-uw-K9d8DRSEdobaxo9n-FFXRDYG2GOz8W-wzwo-DMPfN_fTjynwlOexwNRkPxPSHa0w075BsLt8ZCAOQTFT8a/s320/midnightbouquet2190.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxBLi1hwZtZ6xNHISiqfS3Qj2pkLK4CRn_drABAFdwg23M0Wb0F8Pym-uw-K9d8DRSEdobaxo9n-FFXRDYG2GOz8W-wzwo-DMPfN_fTjynwlOexwNRkPxPSHa0w075BsLt8ZCAOQTFT8a/s800/midnightbouquet2190.jpg", "comment_count": 0 }, { "title": "port of goteborg", "url": "https://cocktailvirgin.blogspot.com/2016/11/port-of-goteborg.html", "published": "2016-11-26T08:00:00.000-05:00", "updated": "2017-07-01T12:16:50.314-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "aquavit", "bitters (Angostura)", "honey", "lemon juice", "passion fruit syrup", "rum", "soda", "swedish punsch" ], "ingredients": [ "1 oz Lemon Juice", "3/4 oz Passion Fruit Syrup", "1 oz Swedish Punsch (Kronan)", "1/2 oz Aquavit (Krogstad)", "1/2 oz Honey Syrup", "2 oz Aged Medium Bodied Blended Rum (Barbancourt 8 Year)", "1 dash Angostura Bitters", "2 oz Soda Water" ], "instructions": null, "body_text": "1 oz Lemon Juice\n3/4 oz Passion Fruit Syrup\n1 oz Swedish Punsch (Kronan)\n1/2 oz Aquavit (Krogstad)\n1/2 oz Honey Syrup\n2 oz Aged Medium Bodied Blended Rum (Barbancourt 8 Year)\n1 dash Angostura Bitters\n2 oz Soda Water\nFlash blend with 12 oz crushed ice and pour into a Tiki mug (shake all but the soda water with ice, strain into a Tiki mug with 2 oz soda water, and fill with crushed ice). Garnish with mint sprigs.\nTwo Saturdays ago, I decided to make a drink that I had spotted on Facebook called the Port of Göteborg. The recipe was created by Martin Cate of Smuggler's Cove for the Swedish exotica band Ixtahuele. The drink is named after the largest port among the Nordic countries and the only Swedish port large enough to handle large ships. Aquavit has found its way into Tiki drinks throughout the years such as in the\nViking Fog Cutter\nand\nBalsa Raft\n, and I was game to experience again how its unique spice blend can work wonders in Tiki drinks.\nThe Port of Göteborg's mint garnishes contributed most of the drink's aroma. Next, the carbonated lemon, honey, and passion fruit sip was rather tropical akin to what was observed in the\nPort Light\n,\nMax's Mistake\n, and the\nSurfa Rosa\n. And finally, the swallow proffered rum and the punsch's tea flavors before finishing with lingering caraway notes from the aquavit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuaA6lTLDYgWfP9moC_dLapnE0nCAWPDahDdXbgdho_MNVd4jgEgpkiERdNRdmMGna82zfx8YFKkuby5lPSSM3r7hDlt5G0IZVbqfH6lcjXeN8oYKajSAoDWB03gdhZVDmT660CXiSip4/s320/portgoteborg2192.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuaA6lTLDYgWfP9moC_dLapnE0nCAWPDahDdXbgdho_MNVd4jgEgpkiERdNRdmMGna82zfx8YFKkuby5lPSSM3r7hDlt5G0IZVbqfH6lcjXeN8oYKajSAoDWB03gdhZVDmT660CXiSip4/s800/portgoteborg2192.jpg", "comment_count": 0 }, { "title": "shrouded roulette", "url": "https://cocktailvirgin.blogspot.com/2016/11/shrouded-roulette.html", "published": "2016-11-27T08:00:00.000-05:00", "updated": "2017-07-01T12:15:34.584-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Canon", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "pisco", "suze" ], "ingredients": [ "1 1/2 oz Pisco (Encanto)", "1/2 oz Salers Gentiane Liqueur", "1/2 oz Apricot Liqueur (Rothman & Winter)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "1 1/2 oz Pisco (Encanto)\n1/2 oz Salers Gentiane Liqueur\n1/2 oz Apricot Liqueur (Rothman & Winter)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Sundays ago, I turned to the\nCanon Cocktail Book\nand spotted this curious pisco recipe called the Shrouded Roulette. The name refers to the Canon's bartender's choice that is described on the menu as \"Tell us your base spirit, and we'll create the mystery. Every recipe secret and unique.\" The goal for the shrouded roulette is to never repeat the drink combination twice in a shift which can mean up to a 100 different generated on a busy night. While the other on-the-spot creations in the book have unique names, this one is dubbed after the process. While unique, luckily the staff did not keep it a secret!\nThe Shrouded Roulette gave forth a bright lemon and apricot aroma that preceded a dry apricot sip. Next, the swallow offered a lot of complexity with an earthy note from the pisco and gentian, a floral element from the pisco, and a clove-spice finish from the bitters. I was quite impressed at how well gentian worked with the apricot liqueur as it had in the only other drink I have experienced with that combination, namely Misty Kalkofen's\nHuman Rocket\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeif3WwHR6cd7J7WldV_LyRr5B7OkYS-7wAV8zkaHKmqFwelBOiYioBYBzUn7I1isZIwTxtqLFnw9-tqcXNiA9o24QnPiPEHPB-d-yu61toLCHx6mZPwRvyG6KjmjuTcfWtwxJbMbwZD7m/s320/shroudedroulette2194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeif3WwHR6cd7J7WldV_LyRr5B7OkYS-7wAV8zkaHKmqFwelBOiYioBYBzUn7I1isZIwTxtqLFnw9-tqcXNiA9o24QnPiPEHPB-d-yu61toLCHx6mZPwRvyG6KjmjuTcfWtwxJbMbwZD7m/s800/shroudedroulette2194.jpg", "comment_count": 0 }, { "title": "sooner or later", "url": "https://cocktailvirgin.blogspot.com/2016/11/sooner-or-later.html", "published": "2016-11-28T08:00:00.000-05:00", "updated": "2017-07-01T12:15:03.334-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Nick Detrich", "source": "Bellocq", "year": null }, "categories": [ "bitters (other)", "kahlua", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz La Favorite Vieux Rhum Agricole (Depaz)", "1 1/2 oz Cocchi Sweet Vermouth (Alessio)", "1/4 oz Cafe Moka (Galliano Ristretto)", "10 drop Bittermens Tiki Bitters (Bittercube Jamaican #2)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with orange oil.", "body_text": "1 1/2 oz La Favorite Vieux Rhum Agricole (Depaz)\n1 1/2 oz Cocchi Sweet Vermouth (Alessio)\n1/4 oz Cafe Moka (Galliano Ristretto)\n10 drop Bittermens Tiki Bitters (Bittercube Jamaican #2)\nStir with ice, strain into a cocktail glass, and garnish with orange oil.\nTwo Mondays ago, I was in the mood for something stirred and elegant, and I remembered a recipe from Nick Detrich that I had spotted on the\nBarnotes\napp website. Nick created the Sooner or Later recipe a few years ago for \"a special menu at Bellocq featuring R(h)um,\" and the combination made me think of a coffee-tinged Rhum Martinez or perhaps Presidente riff. Once built, the Sooner or Later produced an orange oil and coffee aroma with hints of grape. The grape continued into the sip, and the swallow combined grassy rhum and dark roasted coffee flavors with a spice-driven finish. Overall, it reminded me of a cousin of the rum-based\nCoffee Negroni", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikgr0UIC-cA2ofptljKhN7Vf5eDsDL-v-5BMAJHRrtXw8s31oYvGy4Ypexl7IIiaGMUV6Fh_1fOPncm7cws3WTwOU8Cm0j6ItVVW-NPi9PCWwhHpMlIJHaTT4DnXJmQUII_FrDaYfSLnx/s320/soonerlater2197.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikgr0UIC-cA2ofptljKhN7Vf5eDsDL-v-5BMAJHRrtXw8s31oYvGy4Ypexl7IIiaGMUV6Fh_1fOPncm7cws3WTwOU8Cm0j6ItVVW-NPi9PCWwhHpMlIJHaTT4DnXJmQUII_FrDaYfSLnx/s800/soonerlater2197.jpg", "comment_count": 0 }, { "title": "jamaican scorpion bowl", "url": "https://cocktailvirgin.blogspot.com/2016/11/jamaican-scorpion-bowl.html", "published": "2016-11-29T08:00:00.000-05:00", "updated": "2017-07-01T12:14:16.561-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Daniel \"Doc\" Park", "source": "Pagan Idol", "year": null }, "categories": [ "cognac", "lemon juice", "orange juice", "orgeat", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Overproof White Rum (Rum Fire)", "1 1/2 oz Aged Jamaican Rum (Appleton Reserve)", "1 oz VS Cognac (Camus)", "4 oz Orange Juice", "2 oz Lemon Juice", "1 1/2 oz Orgeat", "1 tsp Demerara Cinnamon Syrup (1/4 oz Cinnamon Syrup)" ], "instructions": "Blend for 5 seconds with crushed ice, pour into a Scorpion or Wahine Bowl, and top with ice cubes (shake with ice, strain into a Tiki bowl, and fill with crushed ice). Freshly grate cinnamon over the top, and garnish with a gardenia (mint and one of those yellow flowers that grow in front of my house and flower in the autumn).", "body_text": "1 1/2 oz Overproof White Rum (Rum Fire)\n1 1/2 oz Aged Jamaican Rum (Appleton Reserve)\n1 oz VS Cognac (Camus)\n4 oz Orange Juice\n2 oz Lemon Juice\n1 1/2 oz Orgeat\n1 tsp Demerara Cinnamon Syrup (1/4 oz Cinnamon Syrup)\nBlend for 5 seconds with crushed ice, pour into a Scorpion or Wahine Bowl, and top with ice cubes (shake with ice, strain into a Tiki bowl, and fill with crushed ice). Freshly grate cinnamon over the top, and garnish with a gardenia (mint and one of those yellow flowers that grow in front of my house and flower in the autumn).\nFor Tiki Tuesday two weeks ago, I reached for Lou Bustamante's\nThe Complete Cocktail Manual\nto find another tropical libation. There, I decided upon the Jamaican Scorpion Bowl crafted by Daniel \"Doc\" Park,\" the beverage director for Pagan Idol in San Francisco. The recipe is not too different from the classic\nScorpion Bowl\nsave for calling for more robust rums than a light Puerto Rican one as well as adding a cinnamon spice element to the mix and making for a more balanced sweet-tart ratio.\nThe Jamaican Scorpion Bowl gave forth cinnamon and mint aromas to the nose. Next, the sip was rather creamy from the orgeat and filled with citrus flavors from the lemon and orange juices. And finally, the swallow presented both funky and aged rum alongside brandy notes with a cinnamon-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZT1_-4ffow0hLL3jrmI83NA_x-el6nkp7MtGvp-fyEujR7KGv0I2MpOxPLn2uAOtu-IJ6d79PlbNJpAGYr9xBH5oazcMWrKhkZl8gXIWREBm_JSOWwZheNWAt43CaU7OyS1tVsa69PZAn/s320/jamaicanscorpion2198.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZT1_-4ffow0hLL3jrmI83NA_x-el6nkp7MtGvp-fyEujR7KGv0I2MpOxPLn2uAOtu-IJ6d79PlbNJpAGYr9xBH5oazcMWrKhkZl8gXIWREBm_JSOWwZheNWAt43CaU7OyS1tVsa69PZAn/s800/jamaicanscorpion2198.jpg", "comment_count": 0 }, { "title": "cobbler's dream", "url": "https://cocktailvirgin.blogspot.com/2016/11/cobblers-dream.html", "published": "2016-11-30T08:00:00.000-05:00", "updated": "2017-07-01T12:13:42.182-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "The Canon Cocktail Book", "year": null }, "categories": [ "bitters (Peychaud's)", "punt e mes", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Sazerac)", "3/4 oz Punt e Mes", "1/4 oz St. Germain (St. Elder)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a coupe glass pre-rinsed with absinthe (Butterfly). Garnish with a lemon twist or cherry (lemon twist).", "body_text": "1 1/4 oz Rye Whiskey (Sazerac)\n3/4 oz Punt e Mes\n1/4 oz St. Germain (St. Elder)\n1 dash Peychaud's Bitters\nStir with ice and strain into a coupe glass pre-rinsed with absinthe (Butterfly). Garnish with a lemon twist or cherry (lemon twist).\nTwo Wednesdays ago, I returned to\nThe Canon Cocktail Book\nto try the Cobbler's Dream that reminded me of the\nL'Amour En Fuite\nthat we had made at home back in 2007. Perhaps the similarity can be explained in that Jamie Boudreau utilized his \"golden ratio\" and Mr. Potato Head theories to move ingredients around. In the glass, the Cobbler's Dream's rinse offered up the absinthe's anise-driven notes to the nose. Then on the sip, the Punt e Mes' grape paired with fruit notes from the elderflower liqueur, and the swallow presented the familiar combination of rye and Punt e Mes' bitter flavors all with a floral and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUAjKZbFtXhk80_1ppRlY2mWRnL6YjKOHUrUrJaeGEK_0PnZ-zog35eE57BAMZIr4ivz0LEeNtS8hw6IPvGgI3brUV45lOW82uF8OMwCsUbzqQDxLWZ3s-wF17OTBpomQ2SNppOIik8Qj/s320/cobblersdream2200.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUAjKZbFtXhk80_1ppRlY2mWRnL6YjKOHUrUrJaeGEK_0PnZ-zog35eE57BAMZIr4ivz0LEeNtS8hw6IPvGgI3brUV45lOW82uF8OMwCsUbzqQDxLWZ3s-wF17OTBpomQ2SNppOIik8Qj/s800/cobblersdream2200.jpg", "comment_count": 0 }, { "title": "my favorite things", "url": "https://cocktailvirgin.blogspot.com/2016/12/my-favorite-things.html", "published": "2016-12-01T08:00:00.000-05:00", "updated": "2017-07-01T12:12:47.074-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Mindy Kucan", "source": "The Cocktail Collective", "year": 2010 }, "categories": [ "campari", "chartreuse (green)", "fernet-branca", "gin" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Campari", "1/2 oz Gin (Death's Door)", "1 barspoon Green Chartreuse (1/8 oz)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with mint.", "body_text": "1 oz Fernet Branca\n1 oz Campari\n1/2 oz Gin (Death's Door)\n1 barspoon Green Chartreuse (1/8 oz)\nStir with ice, strain into a cocktail glass, and garnish with mint.\nTwo Thursdays after my work shift, I was in search of a nightcap, and I decided to revisit\nThe Cocktail Collective\nbook from 2010 to see if I passed over any gems. The one that called out to me was Mindy Kucan's My Favorite Things from when she was in Houston, Texas, before she moved out to Portland, Oregon. Surprisingly, this perhaps tribute to\nThe Sound of Music\nsong contained a completely different set of ingredients from Paul Manzelli's\nA Few of My Favorite Things\n, and it reminded me more of the\nBottecchia\nwith the Fernet Branca and Campari-forward balance.\nThe My Favorite Things' mint garnish added fresh complementary herbal notes to the Fernet Branca's menthol nose. Next, the Fernet's caramel paired with the Campari's orange on the sip, and the swallow began very Fernet-driven at first and then leading into Campari's bitter orange elements. Despite the brash and extreme appearance of the recipe, this would make a great digestif right after a big meal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDpiEoT93Gss7V9N1ug_ntHRfhh6nIkmzxpfXwlp7I6mtVmG_Hk9heuerg3pHjbf3ZkEwHZCFigmOAcSWx1pVkF3btoWVVg7oQSx1bcDjJzkiQvZk9c5HJvYEWMkx18H9NB0tYxBfx3w2/s320/myfavoritethings2202.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDpiEoT93Gss7V9N1ug_ntHRfhh6nIkmzxpfXwlp7I6mtVmG_Hk9heuerg3pHjbf3ZkEwHZCFigmOAcSWx1pVkF3btoWVVg7oQSx1bcDjJzkiQvZk9c5HJvYEWMkx18H9NB0tYxBfx3w2/s800/myfavoritethings2202.jpg", "comment_count": 0 }, { "title": "avenue & davenport", "url": "https://cocktailvirgin.blogspot.com/2016/12/avenue-davenport.html", "published": "2016-12-02T08:00:00.000-05:00", "updated": "2017-07-01T12:12:17.621-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Christopher Flett", "source": "Imbibe Magazine", "year": null }, "categories": [ "cynar", "fernet-branca", "maraschino", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Sazerac)", "1/2 oz Bourbon (Old Granddad Bonded)", "1/2 oz Cynar", "1/4 oz Maraschino Liqueur (Luxardo)", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Rye Whiskey (Sazerac)\n1/2 oz Bourbon (Old Granddad Bonded)\n1/2 oz Cynar\n1/4 oz Maraschino Liqueur (Luxardo)\n1/4 oz Fernet Branca\nStir with ice and strain into a coupe glass.\nTwo Fridays ago, I was in the mood for a nightcap after my work shift, so I turned to a\nToronto\nriff that I had spotted in\nImbibe Magazine\n. The Avenue & Davenport was a tribute by Christopher Flett of Vancouver's Pourhouse to an intersection in Toronto that softened the Fernet Branca's bite with Maraschino which has worked in drinks like\nMr. Clark's Cane\nand\nAll Jacked Up\n. Moreover, the amaro quotient was expanded with the addition of a healthy dose of Cynar.\nIn the glass, the Avenue & Davenport shared a whiskey and nutty cherry nose that surprisingly offered very little Fernet aroma. Next, malt paired with the amari's caramel and a hint of cherry on the sip, and the swallow offered whiskey flavors with a nutty Maraschino melting with funky herbal notes and ended with a menthol element from the Fernet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfKGRvuqdwEJXeIG37HCbobTU7pS4TB4JGv1VOLQrBAn_9pYw0wTOYsLN1SQwa7tI_Z8tFNTy5C_k_0M4q3YR8bqa13E7iwXCPboIfs_Ku78uFozkEZJPM-R2xbmLYwGiPTMBgM8XOim7/s320/avenuedaven2207.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfKGRvuqdwEJXeIG37HCbobTU7pS4TB4JGv1VOLQrBAn_9pYw0wTOYsLN1SQwa7tI_Z8tFNTy5C_k_0M4q3YR8bqa13E7iwXCPboIfs_Ku78uFozkEZJPM-R2xbmLYwGiPTMBgM8XOim7/s800/avenuedaven2207.jpg", "comment_count": 1 }, { "title": "black betty", "url": "https://cocktailvirgin.blogspot.com/2016/12/black-betty.html", "published": "2016-12-03T08:00:00.000-05:00", "updated": "2017-07-01T12:11:46.873-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chris Good", "source": "The Canon Cocktail Book", "year": null }, "categories": [ "amaro", "fernet-branca", "rum", "sherry" ], "ingredients": [ "1 oz Dark Rum (Coruba)", "1 oz Amaro Montenegro", "1 oz Fernet Branca", "1/2 oz Lustau Pedro Ximenez Sherry" ], "instructions": "Stir with ice and strain into a rocks glass with ice. Garnish with a flamed orange twist (no flame).", "body_text": "1 oz Dark Rum (Coruba)\n1 oz Amaro Montenegro\n1 oz Fernet Branca\n1/2 oz Lustau Pedro Ximenez Sherry\nStir with ice and strain into a rocks glass with ice. Garnish with a flamed orange twist (no flame).\nTwo Saturdays ago, my nightcap selection came by way of\nThe Canon Cocktail Book\n. Bartender Chris Good created the Black Betty as part of Canon's \"shrouded roulette\" bartender's choice, and the combination reminded me on paper of a more intense\nBlood of My Enemies\n. Once built, the Black Betty gave forth an orange and menthol aroma. Next, caramel and grape on the sip gave way to dark funky rum, raisin, and orange notes on the swallow along with a menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8fmKjsCTWq2_D-j7eBE9nbqsIUo-MScTxcMJvzhGURovhV2xQ_PGzf2IN6DcsBz8b6oDxTGoLMDpvR_rKOJowJbYfYHuXz9VHjr1skGzmwsC_-C2CGKrpW8ylRoODlVL57nmWebDLoqS/s320/blackbetty2210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8fmKjsCTWq2_D-j7eBE9nbqsIUo-MScTxcMJvzhGURovhV2xQ_PGzf2IN6DcsBz8b6oDxTGoLMDpvR_rKOJowJbYfYHuXz9VHjr1skGzmwsC_-C2CGKrpW8ylRoODlVL57nmWebDLoqS/s800/blackbetty2210.jpg", "comment_count": 0 }, { "title": "autumn pimm's cup", "url": "https://cocktailvirgin.blogspot.com/2016/12/autumn-pimms-cup.html", "published": "2016-12-04T08:00:00.000-05:00", "updated": "2017-07-01T12:11:14.094-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "apple cider", "lemon juice", "pimm's no. 1", "tea" ], "ingredients": [ "2 oz Pimm's No. 1", "1/2 oz Chai Tea Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a Collins glass with 2 oz hard cider (Eric Bordelet Nouvelle Vague), top with ice, and garnish with an apple slice and freshly grated cinnamon.", "body_text": "2 oz Pimm's No. 1\n1/2 oz Chai Tea Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into a Collins glass with 2 oz hard cider (Eric Bordelet Nouvelle Vague), top with ice, and garnish with an apple slice and freshly grated cinnamon.\nTwo weeks ago, the theme for drink of the day was apple cider, so that Sunday I decided to do a harvest version of the Pimm's Cup using the cider in place of the lemon-lime soda or ginger ale. For a vegetal element, I regretted not bringing in some of my borage from the garden, and instead, I opted for a chai tea syrup which has mint leaves in the mix along with apple-complementary spices. While cinnamon is not in our chai mix, I added it to the nose by way of the garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uQUGcBMc2rHPD-6AQHc23q2Z7vRszgofZ_-miomwbIaogRWP9eKA8OSK3KOyiZOFGWXVbQmt07R471oSgUSTNZ_HVRWhuK8zKSb3U0ih8Xbsj_GrnVmbJDMPkhPY2Tf0zqUbCYiXymec/s320/autumnpimmscup.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uQUGcBMc2rHPD-6AQHc23q2Z7vRszgofZ_-miomwbIaogRWP9eKA8OSK3KOyiZOFGWXVbQmt07R471oSgUSTNZ_HVRWhuK8zKSb3U0ih8Xbsj_GrnVmbJDMPkhPY2Tf0zqUbCYiXymec/s800/autumnpimmscup.jpg", "comment_count": 0 }, { "title": "devery crusta", "url": "https://cocktailvirgin.blogspot.com/2016/12/devery-crusta.html", "published": "2016-12-04T10:00:00.000-05:00", "updated": "2017-07-01T12:10:11.377-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "lemon juice", "raspberry syrup", "scotch", "sugar" ], "ingredients": [ "1 jigger Scotch (1 1/4 oz Pig's Nose, 1/4 oz Caol Ila 12 Year)", "1/2 tsp Raspberry Syrup (1/2 oz Royal Rose)" ], "instructions": "Shake with ice and strain into a glass with its rim crusted with sugar. I added a lemon twist.", "body_text": "1 jigger Scotch (1 1/4 oz Pig's Nose, 1/4 oz Caol Ila 12 Year)\n1/2 tsp Raspberry Syrup (1/2 oz Royal Rose)\nJuice 1/2 Lemon (1/2 oz)\nShake with ice and strain into a glass with its rim crusted with sugar. I added a lemon twist.\nTwo Sundays ago after work, I decided upon the\nPioneers of Mixing at Elite Bars: 1903-1933\nas my evening's liquid adventure tour guide. In those pages, I found a curious Crusta in the non-American whisk(e)y chapter called the Devery Crusta. While there was no indication of what the drink was named after, one of the most famous Devery's of that time period was William Devery who became New York City's first police chief. A few years after telling his men, \"They tell me there's a lot of grafting going on in this precinct. They tell me that you fellows are the fiercest ever on graft. Now that's going to stop! If there's any grafting to be done, I'll do it. Leave it to me.\", he was arrested for bribery and extortion. Despite being dismissed from the police force, he was reinstated and eventually promoted to Chief of Police. The other thing Devery was famous for was buying a Baltimore baseball team, renaming it the Highlanders, and bringing it to New York in 1903; in 1912, that team became the New York Yankees.\nLike many of the\nCrustas\nin\nPioneers\n, the Devery Crusta lacks calls for the wide citrus peel garnish as well as bitters; of the two, I added back in the former. In the glass, this Crusta gave forth a peaty aroma along with the lemon oil one from the garnish. Next, a lemon, berry, and malt sip led into a swallow offering smoky Scotch melding into a raspberry finish. Overall, the whisky's peat and the raspberry made for a unexpectedly delightful combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7W20nIy_ghZTha2SnPFpeqGMdi10fVDq73d6wM2yUOQpen5DloCjj9kxvIL73eSyYOYOrzP-Hqo4G_Px0BOSJcXEKq9XwxqFaPQ1TKtNdghKwyNet1XGpm9lcenyNjKrQmeZA2xDQbpA/s320/deverycrusta2212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7W20nIy_ghZTha2SnPFpeqGMdi10fVDq73d6wM2yUOQpen5DloCjj9kxvIL73eSyYOYOrzP-Hqo4G_Px0BOSJcXEKq9XwxqFaPQ1TKtNdghKwyNet1XGpm9lcenyNjKrQmeZA2xDQbpA/s800/deverycrusta2212.jpg", "comment_count": 0 }, { "title": "jukebox opera", "url": "https://cocktailvirgin.blogspot.com/2016/12/jukebox-opera.html", "published": "2016-12-05T08:00:00.000-05:00", "updated": "2017-07-01T12:09:38.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Christa Manalo", "source": "Short & Main", "year": null }, "categories": [ "#other", "campari", "fernet-branca", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 oz St. George Terroir Gin", "1 oz House-made Sweet Vermouth", "1/2 oz Fernet Branca", "1/2 oz Campari", "1/2 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz St. George Terroir Gin\n1 oz House-made Sweet Vermouth\n1/2 oz Fernet Branca\n1/2 oz Campari\n1/2 oz Luxardo Maraschino Liqueur\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Mondays ago, Andrea and I ventured up to Gloucester to have dinner at Short & Main. For a first drink, I asked bartender Eric Brueggeman for the Jukebox Opera that he later told me was created by bartender Christa Manalo. The assembly of complex ingredients with a gin base reminded me a little of the\nHoskins\nCocktail\n, although such assemblages are usually whiskey based such as in the\nDown & Brown\n. Once prepared, the Jukebox Opera presented an orange aroma that led into a grape-driven sip with a hint of orange from the Campari. Next, the swallow shared gin and bitter orange flavors with nutty notes from the Maraschino that transitioned into Fernet Branca's menthol on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZQt6jI98pzEM1SsA5JXvMR4Hs7uAGv3e36YPu61JSvUolIKMQQXkmO77T9fFsFHVIJ9E8184_67eXsQKhl23J0Fur4kG2ct9o0R6m7LpUaSk7FMzTfLsYvbv6OO1eOobPjBVMwYIg1js/s320/jukeboxopera2215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZQt6jI98pzEM1SsA5JXvMR4Hs7uAGv3e36YPu61JSvUolIKMQQXkmO77T9fFsFHVIJ9E8184_67eXsQKhl23J0Fur4kG2ct9o0R6m7LpUaSk7FMzTfLsYvbv6OO1eOobPjBVMwYIg1js/s800/jukeboxopera2215.jpg", "comment_count": 0 }, { "title": "melting pot", "url": "https://cocktailvirgin.blogspot.com/2016/12/melting-pot.html", "published": "2016-12-06T08:00:00.000-05:00", "updated": "2017-07-01T12:08:41.802-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "mezcal", "sherry", "tea", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1/2 oz Fidencio Mezcal", "1/2 oz Lustau Palo Cortado Sherry", "1/3 oz Chai Tea Syrup" ], "instructions": "Stir with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.", "body_text": "1 oz Rittenhouse Rye\n1/2 oz Fidencio Mezcal\n1/2 oz Lustau Palo Cortado Sherry\n1/3 oz Chai Tea Syrup\nStir with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.\nTwo Tuesdays ago, Andrea and I had dinner at Estragon. For a first drink, Andrea asked bartender Sahil Mehta for last week's drink of the day called the Melting Pot. In the glass, the libation gave forth a lemon oil aroma that preceded a malt and crisp grape sip. Next, the rye whiskey and smoky agave paired on the beginning on the swallow, and the drink ended with a nutty spice finish. Overall, the combination of sherry and chai tea syrup mimicked a sweet vermouth such that the drink was rather like a Manhattan.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjrd2k14A0JxJHP6SsUaQ_S90hh9dvwnHLp5Nvd0tOwluepXAldK-JQzkQ7DO8BX8N9hgyCFa6nZaGBq_1zabjNYI7FInlKhd_lbxVQiPG2LlOxo9fyxNfg2_L9ADM-4pglvfq3PBrxHC/s320/meltingpot2216.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjrd2k14A0JxJHP6SsUaQ_S90hh9dvwnHLp5Nvd0tOwluepXAldK-JQzkQ7DO8BX8N9hgyCFa6nZaGBq_1zabjNYI7FInlKhd_lbxVQiPG2LlOxo9fyxNfg2_L9ADM-4pglvfq3PBrxHC/s800/meltingpot2216.jpg", "comment_count": 0 }, { "title": "before night falls", "url": "https://cocktailvirgin.blogspot.com/2016/12/before-night-falls.html", "published": "2016-12-06T10:00:00.000-05:00", "updated": "2017-07-01T12:08:09.394-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "chartreuse (green)", "kümmel", "lime juice", "mezcal", "sherry" ], "ingredients": [ "1 oz Mezcal", "1 oz Manzanilla Sherry", "3/4 oz Green Chartreuse", "1/4 oz Combier Kümmel", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Mezcal\n1 oz Manzanilla Sherry\n3/4 oz Green Chartreuse\n1/4 oz Combier Kümmel\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nFor my first drink at Estragon, I asked bartender Sahil Mehta for the Before Night Falls. The drink's aroma was dominated by the kümmel spice especially the cumin, and the sip was rather crisp and clean from the sherry and lime components. Finally, the swallow was the combination of smoky agave and savory herbal from the pairing of the kümmel with the Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JLSn3qZJZQrvtdG0pTDd2szOKU2097plVCLpVhwhXhmHeJbpN9-dlldj1k6R1OggsCcoJIU7paw4bTDwEH1wTvfAuHJCg9mbi7FDdBQs1iSwdk22_yFOA71QpS5wxaiKQXu4JistdvH1/s320/beforenightfalls2218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JLSn3qZJZQrvtdG0pTDd2szOKU2097plVCLpVhwhXhmHeJbpN9-dlldj1k6R1OggsCcoJIU7paw4bTDwEH1wTvfAuHJCg9mbi7FDdBQs1iSwdk22_yFOA71QpS5wxaiKQXu4JistdvH1/s800/beforenightfalls2218.jpg", "comment_count": 0 }, { "title": "malmsey flip", "url": "https://cocktailvirgin.blogspot.com/2016/12/malmsey-flip.html", "published": "2016-12-07T08:00:00.000-05:00", "updated": "2019-12-21T17:08:01.977-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Livestock Tavern", "year": 2017 }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "egg", "madeira", "maple syrup" ], "ingredients": [ "2 oz Blandy's 5 Year Malmsey Madeira", "1/2 oz Maple Syrup", "1/2 oz Angostura Bitters", "1 Whole Egg" ], "instructions": "Shake once without and once with ice, strain into a large coupe glass, and garnish with freshly grated nutmeg.", "body_text": "2 oz Blandy's 5 Year Malmsey Madeira\n1/2 oz Maple Syrup\n1/2 oz Angostura Bitters\n1 Whole Egg\nShake once without and once with ice, strain into a large coupe glass, and garnish with freshly grated nutmeg.\nAfter spotting Jacob Grier's\nPX Flip\nin the blog archives, I was curious if the same could be done with a sweet Madeira. Looking over the sugar content of the various fortified wines, I realized that Pedro Ximenez sherry has more than twice the sugar content of Malmsey Madeira (not to mention Madeira being balanced by a high acid content), so I figured that it needed to be sweetened somehow. For a first pass, I made this drink with demerara syrup and either Angostura or Peychaud's Bitters; the results were that demerara was not sweet enough and Angostura's Christmassy spice was superior here to Peychaud's absinthe-like feel. Instead of opting for a sweeter sugar syrup like simple, I selected maple syrup with the\nFort Washington Flip\nin mind.\nThe Malsey Flip presented a nutmeg, clove, and maple bouquet to the nose. Next, the sip was a delightfully creamy grape and maple combination, and the swallow continued on with the maple flavors along with allspice, clove, and cinnamon notes.\nUpdate:\nI discovered in November 2017 that the Livestock Tavern in Honolulu put this Flip on a short list of borrowed recipes along with ones from George Kappeler and Giuseppe Gonzalez!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6kKHvgldkgsxSKtFZMw9Vi53fVMuyq6ZZxHElrM4UNOjqq2ifO3Xa89x9DOFgDuUQCQogAfSk0vRa6HpXJ4k7nTwV-j6VD4_fhGlXXFhJtWJ8hwHMWdosyIjphd5dBYQ_nkT3d85udqz/s320/malmseyflip.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46oYRMBv7XvnExljGYVQTz42YNeCPQTpq7-CLggtbS7RsPVwXcp9cCdr32CTCAQ5r9C8fn3-KPPO8U-d_wUMr-CRkwyfYUNILooMyaitVNqhC0bnwBLB5rV-WhXVIrjcBvLg-5A2q-PwO/s320/malmseyflip_hawaii400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6kKHvgldkgsxSKtFZMw9Vi53fVMuyq6ZZxHElrM4UNOjqq2ifO3Xa89x9DOFgDuUQCQogAfSk0vRa6HpXJ4k7nTwV-j6VD4_fhGlXXFhJtWJ8hwHMWdosyIjphd5dBYQ_nkT3d85udqz/s800/malmseyflip.jpg", "comment_count": 0 }, { "title": "devil's left hand", "url": "https://cocktailvirgin.blogspot.com/2016/12/devils-left-hand.html", "published": "2016-12-07T10:00:00.000-05:00", "updated": "2017-07-01T12:07:08.339-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "automatic" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Sebastian Cañas", "source": "the Automatic", "year": null }, "categories": [ "#automatic", "campari", "lime juice", "orgeat", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Plantation 3 Star White Rum", "1 oz Old Monk Rum", "1/2 oz Campari", "1/2 oz Orgeat", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, pour into a tall glass, fill with crushed ice, float 1/2 oz Plantation O.F.T.D. Overproof Dark Rum, and garnish with an orange twist (ran out of orange peel).", "body_text": "1 oz Plantation 3 Star White Rum\n1 oz Old Monk Rum\n1/2 oz Campari\n1/2 oz Orgeat\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\nShake with ice, pour into a tall glass, fill with crushed ice, float 1/2 oz Plantation O.F.T.D. Overproof Dark Rum, and garnish with an orange twist (ran out of orange peel).\nAfter work two Wednesdays ago, I decided to stop in and check out the Automatic. For a first drink, I asked Drink alumni Sebastian Cañas for the Devil's Left Hand. With the description of \"rum blend, Campari, citrus,\" I was expecting something akin to a rum riff on the\nSiesta\n; however, with orgeat and cinnamon syrup in the mix, the recipe took a turn for the Tiki akin to a\nBitter Mai Tai\ncrossed with a\nCuban Anole\n.\nIn the glass, the Devil's Left Hand began with a dark rum aroma. Next, the sip was creamy from the orgeat and complemented by lime and caramel notes, and the swallow offered rum and a bitter orange-cinnamon flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aLqCr9KhMxbZRXLCQdS6DrdfOozcIpJiPBiBWOHKlAglw1EAWKQ5nLAYiycISwbIKorlDJQ6T8quawx_cA4A2EmjT3kDc9g7Km5pLMHYy9Yvnsy1S-sN2oS_YBV0w5wXsPnMJkyRllPG/s320/devilslefthamd2222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aLqCr9KhMxbZRXLCQdS6DrdfOozcIpJiPBiBWOHKlAglw1EAWKQ5nLAYiycISwbIKorlDJQ6T8quawx_cA4A2EmjT3kDc9g7Km5pLMHYy9Yvnsy1S-sN2oS_YBV0w5wXsPnMJkyRllPG/s800/devilslefthamd2222.jpg", "comment_count": 0 }, { "title": "mundo perdido", "url": "https://cocktailvirgin.blogspot.com/2016/12/mundo-perdido.html", "published": "2016-12-08T08:00:00.000-05:00", "updated": "2017-07-01T12:06:34.848-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Beachbum Berry", "source": "Smuggler's Cove", "year": 2009 }, "categories": [ "applejack", "lemon juice", "rum", "simple syrup", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Black Blended Rum (Coruba)", "1/2 oz Apple Brandy (Boulard VSOP Calvados)", "3/4 oz Lemon Juice", "1/4 oz Demerara Syrup (3/8 oz)", "1/4 oz Cinnamon Syrup (3/8 oz)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Black Blended Rum (Coruba)\n1/2 oz Apple Brandy (Boulard VSOP Calvados)\n3/4 oz Lemon Juice\n1/4 oz Demerara Syrup (3/8 oz)\n1/4 oz Cinnamon Syrup (3/8 oz)\nShake with ice and strain into a cocktail coupe.\nAfter Thanksgiving dinner, I reached for the\nSmuggler's Cove Cocktail Book\nfor something fun to make. There, I spotted the Mundo Perdido that Beachbum Berry created for Smuggler's Cove back in 2009. The combination of dark rum and apple brandy in a Sour/Daisy format reminded me of the\nSky Pilot\nbut with a swapping of the rum and apple brandy roles and a change of the Sky Pilot's grenadine to cinnamon syrup here.\nThe Mundo Perdido gave forth a dark molasses-y rum aroma with a hint of apple. Next, the lemon countered the sweet caramel from the rum and syrups on the sip, and the swallow began with dark rum and apple flavors and ended with cinnamon and funky rum notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzH-hW2doueNT9ICOmCe0qcq-vDBtXM3j27zv4gezgzUIsKu8OdYKSDpJeAyXAnNSWRX3IihK0r5rVu9758EHqAZ6PYvaLHatOga3LBHpvDNaz7uYYA_-J9tyH4RNEbWbukpC4UYptMTW/s320/mundoperdido2224.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzH-hW2doueNT9ICOmCe0qcq-vDBtXM3j27zv4gezgzUIsKu8OdYKSDpJeAyXAnNSWRX3IihK0r5rVu9758EHqAZ6PYvaLHatOga3LBHpvDNaz7uYYA_-J9tyH4RNEbWbukpC4UYptMTW/s800/mundoperdido2224.jpg", "comment_count": 0 }, { "title": "swizzle me timbers", "url": "https://cocktailvirgin.blogspot.com/2016/12/swizzle-me-timbers.html", "published": "2016-12-09T08:00:00.000-05:00", "updated": "2017-07-01T12:06:06.250-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Brian Prugalidad", "source": "Campfire", "year": null }, "categories": [ "becherovka", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 1/2 oz Bacardi 8 (Barbancourt 8 Year Rum)", "1/2 oz Becherovka", "1/2 oz Orgeat", "1 oz Lime Juice", "2 pinch Mint Leaves" ], "instructions": "Build in a Collins glass, muddle mint leaves, and fill with crushed ice. Swizzle to mix and chill, and garnish with a mint bouquet (lime wheel and mint sprigs). ShakeStir", "body_text": "1 1/2 oz Bacardi 8 (Barbancourt 8 Year Rum)\n1/2 oz Becherovka\n1/2 oz Orgeat\n1 oz Lime Juice\n2 pinch Mint Leaves\nBuild in a Collins glass, muddle mint leaves, and fill with crushed ice. Swizzle to mix and chill, and garnish with a mint bouquet (lime wheel and mint sprigs).\nTwo Fridays ago, I decided to make a recipe that I had spotted on\nShakeStir\ncalled Swizzle Me Timbers. The drink was the creation of Brian Prugalidad of San Diego's Campfire, and I was drawn to it for it appeared like a mint and Becherovka instead of orange liqueur Mai Tai similar to the cinnamon substitution in the\nCuban Anole\nand the Becherovka and cinnamon substitution in the\nFace for Radio\n.\nThe Swizzle Me Timbers proffered a mint and lime aroma that led into a creamy lime sip. Next, the swallow held much of the complexity with rum, nutty, clove, and cinnamon flavors with growing mint notes that took a sip or two to enter into the picture.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LHwEqHCnm_gF4wRguzwOorNXIj1CF_Mo5nPWoP-_-px-Vv3EIviAjU6DckxS2CtWlxtlbdhzDfxJ9IGCZBJMIPn7zPBGrILB5VnjmDKJSbFv3g6VzJprAp_ReAf5ITi8J1OvmnSMLqO9/s320/swizzletimbers2228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LHwEqHCnm_gF4wRguzwOorNXIj1CF_Mo5nPWoP-_-px-Vv3EIviAjU6DckxS2CtWlxtlbdhzDfxJ9IGCZBJMIPn7zPBGrILB5VnjmDKJSbFv3g6VzJprAp_ReAf5ITi8J1OvmnSMLqO9/s800/swizzletimbers2228.jpg", "comment_count": 0 }, { "title": "coraje", "url": "https://cocktailvirgin.blogspot.com/2016/12/coraje.html", "published": "2016-12-10T08:00:00.000-05:00", "updated": "2017-07-01T12:05:32.058-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Canon Cocktail Book", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "kahlua", "quinquina", "rum" ], "ingredients": [ "1 1/2 oz Dark Rum (Angostura 7 Year)", "3/4 oz Bonal Gentiane-Quina", "1/2 oz Kahlua Midnight (Galliano Ristretto)", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Dark Rum (Angostura 7 Year)\n3/4 oz Bonal Gentiane-Quina\n1/2 oz Kahlua Midnight (Galliano Ristretto)\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nAfter my shift two Saturdays ago, I reached for\nThe Canon Cocktail Book\nand happened upon the Coraje that reminded me of a rum-based Revolver with a bit of quinquina for complexity. A web search of the drink turned up that the Canon has used Appleton V/X as their dark rum, so I opted for Angostura 7 Year here. Once prepared, the Coraje meaning courage or bravery shared an orange oil aroma over darker elements from the rum and coffee liqueur. Next, the sip gave forth caramel, grape, and dark roast flavors, and the swallow began with rum and coffee and ended with orange and bitter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErdvQljLXygOr-egQknZFknq7cHjSZyzkeCXuRhlVc_2isCGf_kL-gj-5TczusUfZO2MLVzZCDt2Yj6Lnp4dyExHCFV6xy3CuFdmqGSCFQiZd9gVHknCdu-WJCAWeeSb6otfHoL17skb6/s320/coraje2230.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErdvQljLXygOr-egQknZFknq7cHjSZyzkeCXuRhlVc_2isCGf_kL-gj-5TczusUfZO2MLVzZCDt2Yj6Lnp4dyExHCFV6xy3CuFdmqGSCFQiZd9gVHknCdu-WJCAWeeSb6otfHoL17skb6/s800/coraje2230.jpg", "comment_count": 0 }, { "title": "robert johnson swizzle", "url": "https://cocktailvirgin.blogspot.com/2016/12/robert-johnson-swizzle.html", "published": "2016-12-11T08:00:00.000-05:00", "updated": "2017-07-01T12:05:01.652-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "bitters (aged)", "bitters (Peychaud's)", "lemon juice", "port (tawny)", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Evan Williams Single Barrel Bourbon (Larceny)", "3/4 oz Otima 10 Year Tawny Port (Sandeman)", "1/2 oz Lemon Juice", "3/4 oz Vanilla Syrup" ], "instructions": "Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Add 2 dash Fee's Whiskey Barrel Bitters and 3 dash Peychaud's Bitters, and swizzle in to the top layer. Garnish with a mint sprig.", "body_text": "2 oz Evan Williams Single Barrel Bourbon (Larceny)\n3/4 oz Otima 10 Year Tawny Port (Sandeman)\n1/2 oz Lemon Juice\n3/4 oz Vanilla Syrup\nBuild in a Collins glass, add crushed ice, and swizzle to mix and chill. Add 2 dash Fee's Whiskey Barrel Bitters and 3 dash Peychaud's Bitters, and swizzle in to the top layer. Garnish with a mint sprig.\nTwo Sundays ago, I wrapped up the end of my work week by peering into the\nDeath & Co. Cocktail Book\nfor a recipe. There, I was drawn to the Swizzle section and found Brian Miller's 2009 tribute to American blues musician Robert Leroy Johnson. Once prepared, the Robert Johnson Swizzle shared a cinnamon, mint, and vanilla aroma. Next, lemon, malt, and grape on the sip gave way to Bourbon and complementary vanilla notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM2EEiPk6XyoC-LIq5xQGEQ2rXnHtpfldTpSyZN3FNGY1SndPrTYvYmrYE1BrzOfu7uxQDT66bMBcIraSQvtmicYhnqHUkiJ57mmYV9KdcC1lCmJKLOUW6kaw6G1GEu64DK7xy9MR-ErE/s320/robertjohnson2232.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM2EEiPk6XyoC-LIq5xQGEQ2rXnHtpfldTpSyZN3FNGY1SndPrTYvYmrYE1BrzOfu7uxQDT66bMBcIraSQvtmicYhnqHUkiJ57mmYV9KdcC1lCmJKLOUW6kaw6G1GEu64DK7xy9MR-ErE/s800/robertjohnson2232.jpg", "comment_count": 0 }, { "title": "duboudreau cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/12/duboudreau-cocktail.html", "published": "2016-12-12T08:00:00.000-05:00", "updated": "2017-07-01T12:03:54.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "Vessel", "year": null }, "categories": [ "dubonnet", "fernet-branca", "st. germain", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye (Sazerac)", "3/4 oz Dubonnet Rouge (Bonal)", "1/4 oz Fernet Branca", "1/4 oz St. Germain (St. Elder)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Rittenhouse Rye (Sazerac)\n3/4 oz Dubonnet Rouge (Bonal)\n1/4 oz Fernet Branca\n1/4 oz St. Germain (St. Elder)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nFor the cocktail hour two Mondays ago, I re-investigated the\nPDT Cocktail Book\nfor recipes that I might have glossed over the past few years. The one that called out to me was Jim Meehan's 2009 riff on Jamie Boudreau's Cooper's Cocktail which was a combination of rye, elderflower, and Fernet created at the Vessel in Seatle. I probably skipped over this recipe since I lacked Dubonnet which is part of the name; since I stopped stocking this Kentucky-made quinquina at home, I have had good luck substituting in Bonal, so it was worth a try here. In the glass, the Duboudreau Cocktail presented a lemon, rye, and herbal-menthol bouquet to the nose. Next, malt and grape on the sip offered up a familiar Manhattan-y feel, and the swallow showcased rye, floral, and bitter flavors with menthol and quinine notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidM7yTILldetIsoCsauLAi0XJyYQtX18FFMNDfEyDk30fr9WXgB4tBluXidwTI2_07M9_IDCsTsxIRm5D-Hj-hkTlaewOYCBqGJtFNYn-7muXKJUQh-6uBhoObY6XN_245vPQ9cjC6t4NV/s320/duboudreau2235.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidM7yTILldetIsoCsauLAi0XJyYQtX18FFMNDfEyDk30fr9WXgB4tBluXidwTI2_07M9_IDCsTsxIRm5D-Hj-hkTlaewOYCBqGJtFNYn-7muXKJUQh-6uBhoObY6XN_245vPQ9cjC6t4NV/s800/duboudreau2235.jpg", "comment_count": 1 }, { "title": "black rock chiller", "url": "https://cocktailvirgin.blogspot.com/2016/12/black-rock-chiller.html", "published": "2016-12-13T08:00:00.000-05:00", "updated": "2017-07-01T12:03:21.981-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": null }, "categories": [ "*room temperature", "fernet-branca", "suze", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Lunazul)", "1 oz Branca Menta", "1 oz Suze (Salers)" ], "instructions": "Build in a rocks glass (punch cup). Stir", "body_text": "1 oz Reposado Tequila (Lunazul)\n1 oz Branca Menta\n1 oz Suze (Salers)\nBuild in a rocks glass (punch cup). Stir\nwithout ice\nand serve as a room temperature cocktail.\nTwo Tuesdays ago, I sought out cocktail recipe inspiration in Paul Clarke's\nThe Cocktail Chronicles\nand decided to try out a quirky looking non-cocktail called the Black Rock Chiller. The drink was a Scaffa crafted by Sother Teague of Manhattan's Amor y Amargo, and it does not classify as a cocktail for it leaves out the final part of the \"spirits, sugar, bitters, and water\" definition. I actually did have an opportunity to have this made for me by Sother himself when he did a pop-up at Silvertone for Boston Thirst in 2014, but I opted for his\nPumpernickel\ninstead.\nThe Black Rock Chiller began its intrigue with a mint, menthol, and cigarette tobacco aroma. Next, a rich caramel sip proceeded into agave vegetal notes blending into gentian liqueur and Fernet's herbal flavors on the swallow with a minty-herbal finish. Overall, the drink was not very bitter due to the sugar content; moreover, despite the recipe, it was not freakish at all and rather an enjoyable sipper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNwZkzIwzKl0mVwV6mYjr4Qm6GgK9Xpkspa_TLrrk-qkaZj6aXDEEjdj9Vh0n60Tl_ucVtyYxAT1ThQDtmQKrTVWeg40lqa0ZIMgcwr4_YER6B1qZPqEuzholtp3ERUKQ956T3un-w2pp/s320/blackrock2236.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNwZkzIwzKl0mVwV6mYjr4Qm6GgK9Xpkspa_TLrrk-qkaZj6aXDEEjdj9Vh0n60Tl_ucVtyYxAT1ThQDtmQKrTVWeg40lqa0ZIMgcwr4_YER6B1qZPqEuzholtp3ERUKQ956T3un-w2pp/s800/blackrock2236.jpg", "comment_count": 0 }, { "title": "maitalia", "url": "https://cocktailvirgin.blogspot.com/2016/12/maitalia.html", "published": "2016-12-14T08:00:00.000-05:00", "updated": "2017-07-01T12:02:48.714-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Charles Coykendall", "source": "Benedetto", "year": null }, "categories": [ "#other", "cointreau", "galliano", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 oz Appleton Reserve Rum", "3/4 oz Borducan Orange Liqueur", "1/2 oz Galliano l'Autentico", "1/4 oz Giffard Orgeat", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with 2-3 dash Angostura Bitters and a mint sprig.", "body_text": "1 oz Appleton Reserve Rum\n3/4 oz Borducan Orange Liqueur\n1/2 oz Galliano l'Autentico\n1/4 oz Giffard Orgeat\n3/4 oz Lime Juice\nShake with ice, strain into a rocks glass, fill with crushed ice, and garnish with 2-3 dash Angostura Bitters and a mint sprig.\nAfter attending the Boston Bacardi Legacy competition at Yvonne's, I took the subway back to Harvard Square to pay a visit to Benedetto which just opened in the old Rialto spot. There, I was greeted by Charles Coykendall who is an alumni of the Baldwin Bar and Tiger Mama. For a drink, I asked for the Maitalia which Charles explained was his Italian-inspired Mai Tai riff that he crafted for the opening menu. The Maitalia exuded mint and clove aromas that preceded a citrussy sip of lime and orange notes. Next, the swallow gave forth rum flavors, a hint of nutty that blended into more orange, and spice notes included star anise and vanilla. Overall, the combination was a touch sweet, but integrating the bitters dried out the balance considerably.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vmODjctlSDMzRADR9yoXW4nxyT5oEWK6HXSVXJPGLzK827cfP0S7AZDiCNIYXz4Xr-7dPW3OCbzJfM806Uond5mDwPDbtVZDxCOSCgYM4cPhSnlI6sHfy1f9q5SfK72dgREj2MO4X_AI/s320/maitalia2241.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vmODjctlSDMzRADR9yoXW4nxyT5oEWK6HXSVXJPGLzK827cfP0S7AZDiCNIYXz4Xr-7dPW3OCbzJfM806Uond5mDwPDbtVZDxCOSCgYM4cPhSnlI6sHfy1f9q5SfK72dgREj2MO4X_AI/s800/maitalia2241.jpg", "comment_count": 0 }, { "title": "the bitter swagger", "url": "https://cocktailvirgin.blogspot.com/2016/12/the-bitter-swagger.html", "published": "2016-12-14T18:32:00.000-05:00", "updated": "2017-07-01T12:02:15.208-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "amaro", "egg white", "lemon juice", "lillet", "pisco" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CXIV) was picked by Stacy of the\nStacy Markow\nblog. The theme she chose was \"Digestifs,\" and she elaborated on the choice with her description of, \"It's December. There's a chill in the air, and if you're located in the U.S. like I am, we are smack dab in the middle of a busy holiday season. This time of year is known for calorie laden holiday meals surrounded by family and friends, so it seemed like the perfect time to explore the vast combinations that can be found by discovering and making cocktails from ingredients known for their digestive properties. Digestifs are pretty popular in my world... They help settle a meal and bring the night to a close. Options to use classic digestive products are endless here, from smooth whiskey and bourbon to brandy, port, sherry, and many liqueurs. Many products (like Fernet, aromatized wine, and other amaros) have been created for this sole purpose. Let your imagination run wild, and make a beverage highlighting at least one product known for its digestif qualities...\"\nConcurrent with me pondering this theme was the delivery of Brad Parson's\nAmaro\nbook, so I was provided with more than a bounty of new options to choose from. One of the drink recipes that caught my eye was the Bitter Swagger created by Nick Talarico of Mephis' Andrew Michael Italian Kitchen that was his amaro riff on a Pisco Sour. Most of the spirit here had been replaced with Amaro Nardini which has chocolate and mint notes lurking in the background similar to Benedictine. I still was not sure what the value of a quarter ounce of Cocchi Americano was in the mix, but I was willing to give this combination a go.\nThe Bitter Swagger\n• 1 1/4 oz Amaro Nardini\n• 3/4 oz Pisco (Encanto)\n• 1/4 oz Cocchi Americano\n• 1/2 oz Lemon Juice\n• 1 Egg White\nShake once without and once with ice, and strain into a cocktail glass.\nThe Bitter Swagger shared a chocolate and caramel aroma that was brightened by the lemon notes. Next, a creamy lemon and caramel sip was followed by an herbal swallow containing light mint and chocolate notes. The pisco was rather subtle in the flavor profile here, but it was certainly not out of place. While I did have a large dinner before enjoying this drink, my stomach was not angered with me, so it was hard to judge this combinations efficacy on a scale from zero to Fernet Branca.\nSo thank you to Stacy for hosting such a seasonally appropriate theme (although I enjoy these flavors all year around), and thanks to the rest of the Mixology Monday crew for keeping the spirit of the event going all to the beat of an ice-laden shaker tin set. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBeVM2VLdYSYa6UOaA7WViMueHwgTyQa3TMaFURhyu1BgnGMJjmnZsadRslOGx-gjuH6QvtInd5Cg0OQgUo_9QbYQ9tnuA83XH_x8_UujQXYMpdXCjtKq8YYzMMIl3O9EPQ1ktCJqxMU-/s320/bitterswagger2266.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 0 }, { "title": "averna diamond fizz", "url": "https://cocktailvirgin.blogspot.com/2016/12/averna-diamond-fizz.html", "published": "2016-12-15T08:00:00.000-05:00", "updated": "2017-07-01T12:00:55.090-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "averna", "bitters (mole)", "champagne", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Averna", "1/2 oz Demerara Syrup", "1/2 oz Lemon Juice", "1 dash Bittermens Molé Bitters" ], "instructions": "Shake with ice, strain into a white wine glass containing 2 oz Bohigas Cava, and garnish with a lemon twist.", "body_text": "2 oz Averna\n1/2 oz Demerara Syrup\n1/2 oz Lemon Juice\n1 dash Bittermens Molé Bitters\nShake with ice, strain into a white wine glass containing 2 oz Bohigas Cava, and garnish with a lemon twist.\nTwo Thursdays ago for the drink of the day, I decided to do my recent amaro riff on the French 75. The drink was created for one of my regulars who alternated between ordering our cava and drinking Averna. When I proposed one night after plotting out the recipe that I could put together everything he loved into one glass, he asked if that was a cocktail before declaring that there was too much going on. It just was not his style. Instead, I served it to another regular a month or two later to fulfill one of his drink requests, and his outward enjoyment of it sold the next one to someone in his group. And last night, I served it as our drink of the day at Loyal Nine where the reception was quite positive with all of the rich caramel, chocolate, and light herbal notes over a dry and crisp backbone. For a name, I was considering the Averna 75, but my coworkers thought the Averna Diamond Fizz sounded more elegant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwX2TeS9O2YLocWuc_8EBQUmWAg8Vmb855qXdO9VX2xAabOFAOEWWNrdDVbhk873YDLbZzU2wJWFqxVtYY_KULY4h_ocJkoR4Vl30-imr0ZOOsmnSUsJLdiYhQle163Rvy4nzQ_oEpB66h/s320/avernadiamondfizz.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwX2TeS9O2YLocWuc_8EBQUmWAg8Vmb855qXdO9VX2xAabOFAOEWWNrdDVbhk873YDLbZzU2wJWFqxVtYY_KULY4h_ocJkoR4Vl30-imr0ZOOsmnSUsJLdiYhQle163Rvy4nzQ_oEpB66h/s800/avernadiamondfizz.jpg", "comment_count": 0 }, { "title": "port royal", "url": "https://cocktailvirgin.blogspot.com/2016/12/port-royal.html", "published": "2016-12-15T10:00:00.000-05:00", "updated": "2017-07-01T12:00:21.609-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Justin D'Olier", "source": "Pagan Idol", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "creme de banane", "rum", "rum (white)", "vermouth (sweet)" ], "ingredients": [ "3/8 oz Wray & Nephew Overproof White Rum", "3/8 oz Hamilton 86° Demerara Rum (El Dorado 12 Year)", "3/4 oz Camus VS Cognac", "3/4 oz Carpano Antica (Alessio Sweet Vermouth)", "1 barspoon Giffard Banane du Bresil", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain over a rocks glass with a big cube, and garnish with lime oil.", "body_text": "3/8 oz Wray & Nephew Overproof White Rum\n3/8 oz Hamilton 86° Demerara Rum (El Dorado 12 Year)\n3/4 oz Camus VS Cognac\n3/4 oz Carpano Antica (Alessio Sweet Vermouth)\n1 barspoon Giffard Banane du Bresil\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice, strain over a rocks glass with a big cube, and garnish with lime oil.\nTwo weeks ago, I participated in a Reddit /r/cocktails ask me anything with bartender Justin D'Olier of San Francisco's Pagan Idol. One of the Redditors asked Justin for their Port Royal recipe, for all they could find was Eastern Standard's\nriff\non Don the Beachcombers 1930s Port au Prince by that name. Instead, this was the bar's Vieux Carré riff that subbed in banana liqueur and rums for the classic's Benedictine and whiskey. A few nights later, I decided to make it after my shift at work. The Pagan Idol's Port Royal showcased lime, caramel rum, and grape aromas that led into further grape and caramel notes on the sip. The swallow then offered funky rum, brandy, banana, and spice elements to take the Vieux Carré in a rather delightful tropical direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kL3Ggkhl3IRGs5ULyNNI5o6NB85d8kG5yvrGco06MYeBqGDFqCnyqvpf6Nd3XMKtBNsQeXKxX6hyhdRbve_RJpgphU60wY1lsXArOESqoYsbveg9VsxY6KQfqlJCpBv9ZGUE0OeemjDi/s320/portroyal2243.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kL3Ggkhl3IRGs5ULyNNI5o6NB85d8kG5yvrGco06MYeBqGDFqCnyqvpf6Nd3XMKtBNsQeXKxX6hyhdRbve_RJpgphU60wY1lsXArOESqoYsbveg9VsxY6KQfqlJCpBv9ZGUE0OeemjDi/s800/portroyal2243.jpg", "comment_count": 2 }, { "title": "bitters & smoke", "url": "https://cocktailvirgin.blogspot.com/2016/12/bitters-smoke.html", "published": "2016-12-16T08:00:00.001-05:00", "updated": "2025-12-16T18:15:02.472-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Trey Hughes", "source": "Hunt & Alpine Club", "year": null }, "categories": [ "cynar", "fernet-branca", "mezcal", "tequila" ], "ingredients": [ "1 oz Tequila (Lunazul Reposado)", "1 oz Cynar", "1/2 oz Fernet Branca", "1/2 oz Mezcal (Sombra)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist (orange twist).", "body_text": "1 oz Tequila (Lunazul Reposado)\n1 oz Cynar\n1/2 oz Fernet Branca\n1/2 oz Mezcal (Sombra)\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit twist (orange twist).\nTwo Fridays ago, my desire for a nightcap led me to the other recipe that I had spotted in\nImbibe\nalong with the\nAvenue & Davenport\ncalled the Bitters & Smoke. The recipe was crafted by Trey Hughes at the Hunt & Alpine Club in Portland, Maine, and the dual agave-dual amari structure intrigued me. In the glass, the Bitters & Smoke shared an orange aroma with agave vegetal and smoke notes. Next, the amari's caramel came through on the sip, and the swallow offered smoky agave and minty-herbal flavors with a lingering menthol aspect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBX-n7cTMlaA_qS5-HHR2GNZLEBz-cDfOGoz1QKfwVyGisILw_t-4_gFUewTIzvcfUZSziLdrzVTu-qOmgh9vLZ-K_MQTtIKk5MkpGcbmFKQV6PMfK89u6iVaTqegL-miUaDXDItPoEiq/s320/bittersandsmoke2244.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBX-n7cTMlaA_qS5-HHR2GNZLEBz-cDfOGoz1QKfwVyGisILw_t-4_gFUewTIzvcfUZSziLdrzVTu-qOmgh9vLZ-K_MQTtIKk5MkpGcbmFKQV6PMfK89u6iVaTqegL-miUaDXDItPoEiq/s800/bittersandsmoke2244.jpg", "comment_count": 0 }, { "title": "french film", "url": "https://cocktailvirgin.blogspot.com/2016/12/french-film.html", "published": "2016-12-17T08:00:00.000-05:00", "updated": "2017-07-01T11:59:15.693-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "benedictine", "honey", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dolin Dry Vermouth", "1/2 oz Benedictine", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Dolin Dry Vermouth\n1/2 oz Benedictine\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.\nTo replace the\nEast Cambridge Cobbler\non the low octane (low proof) menu, I decided to riff on the\nBoard of Directors\nkeeping its dry vermouth base. Instead of the Green Chartreuse, I opted for a lighter herbal note of Benedictine. Since two of the ingredients were French, I thought the 1978 Wire song French Film Blurred might work, but I ended up shortening it to French Film. Overall, it is clean, crisp, and elegant. I decided on serving it on the rocks since there is already a Collins and a coupe glass drink on that section of the menu.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKpcugJHWUdeSvLGUxj-k8kY02i7YIGP49pxwpmcq3PGsxbLqqrB0JNoXErkmoFsw1s5DQB5DebcsUcogzdr8ec4XJycjfJ7znK8aHgAXyLCEcDoNwF-li8tk6Fmre95ymcn0gOLWi1rq/s320/frenchfilm.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKpcugJHWUdeSvLGUxj-k8kY02i7YIGP49pxwpmcq3PGsxbLqqrB0JNoXErkmoFsw1s5DQB5DebcsUcogzdr8ec4XJycjfJ7znK8aHgAXyLCEcDoNwF-li8tk6Fmre95ymcn0gOLWi1rq/s800/frenchfilm.jpg", "comment_count": 0 }, { "title": "london cocktail", "url": "https://cocktailvirgin.blogspot.com/2016/12/london-cocktail.html", "published": "2016-12-17T10:00:00.000-05:00", "updated": "2017-07-01T11:58:41.269-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1917 }, "categories": [ "egg", "orgeat", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye Whiskey (1 1/2 oz Sazerac)", "1/4 jigger Orgeat (1/2 oz)", "2 dash Orange Flower Water (16 drops)", "1 Whole Egg" ], "instructions": "Shake once without and once with ice, strain into a glass, and garnish with nutmeg.", "body_text": "1 jigger Rye Whiskey (1 1/2 oz Sazerac)\n1/4 jigger Orgeat (1/2 oz)\n2 dash Orange Flower Water (16 drops)\n1 Whole Egg\nShake once without and once with ice, strain into a glass, and garnish with nutmeg.\nAfter my bar shift two Saturdays ago, I reached for Hugo Ensslin's 1917\nRecipes for Mixed Drinks\nto find something suitable to wrap up the night. There, I found an interesting Flip called the London Cocktail. In the glass, the London Cocktail provided pleasing nutmeg and almond notes that led into a creamy sip. Next, the swallow shared rye, nutty orgeat, and bitter orange flower flavors; perhaps decreasing the orange blossom water to something closer to 2 drops would help the finish here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpB1IqbIQ-GpHjOJVBRbXyk1LUYQpNI1hEomj81s20OkneAz1JySUYz8YJd_mBC5CI-FqSB19u3c9BCiy7rmUDyIbAW-mH9w81nh-IKfhQkymnVddlivNgdOEdYbiUhuzOlpjbZeYFLI6/s320/london_droid2593.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpB1IqbIQ-GpHjOJVBRbXyk1LUYQpNI1hEomj81s20OkneAz1JySUYz8YJd_mBC5CI-FqSB19u3c9BCiy7rmUDyIbAW-mH9w81nh-IKfhQkymnVddlivNgdOEdYbiUhuzOlpjbZeYFLI6/s800/london_droid2593.jpg", "comment_count": 0 }, { "title": "paper aviator", "url": "https://cocktailvirgin.blogspot.com/2016/12/paper-aviator.html", "published": "2016-12-18T08:00:00.000-05:00", "updated": "2017-07-01T11:57:31.666-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "aperol", "creme de violette", "lemon juice", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Four Roses Bourbon", "1/2 oz Lemon Juice", "1/2 oz Aperol", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Tempus Fugit Crème de Violette" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Four Roses Bourbon\n1/2 oz Lemon Juice\n1/2 oz Aperol\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Tempus Fugit Crème de Violette\nShake with ice and strain into a cocktail glass.\nAfter my shift two Sundays ago, I got out early enough to catch last call at Backbar. For a libation, I asked bartender Kat Lamper for her drink of the day, the Paper Aviator. The recipe was her mashup of the\nPaper Plane\nwith the Bourbon, Aperol, and lemon components and the\nAviation\nwith the lemon, Maraschino, and violette. Once prepared, the Paper Aviator conjured up nutty Maraschino and floral violet aromas with a hint of whiskey on the nose. Next, the sip was rather fruity with lemon, cherry, and Aperol notes, and the swallow was a pleasing combination of Bourbon, nutty, and floral elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wvtRHBqfEmnnJk3UNCxtl3sQLCYqjglNCUoyjBJCgXqeJ8CJt0CZ57-Fh-p7j2kJ-FCiWOlUHVYjd-0upBf7otbveyqVeWOrHUccqRVmMsRsyVyOY4xat4g2Jv2f0wBm0xkZbCoFIcAU/s320/paperaviator2248.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wvtRHBqfEmnnJk3UNCxtl3sQLCYqjglNCUoyjBJCgXqeJ8CJt0CZ57-Fh-p7j2kJ-FCiWOlUHVYjd-0upBf7otbveyqVeWOrHUccqRVmMsRsyVyOY4xat4g2Jv2f0wBm0xkZbCoFIcAU/s800/paperaviator2248.jpg", "comment_count": 0 }, { "title": "smokey the pear", "url": "https://cocktailvirgin.blogspot.com/2016/12/smokey-pear.html", "published": "2016-12-19T08:00:00.001-05:00", "updated": "2025-08-08T12:05:04.671-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Greg Neises", "source": "Mooo", "year": null }, "categories": [ "#other", "genever", "honey", "lemon juice", "mezcal", "pear liqueur", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Bols Genever", "3/4 oz Del Maguey Mezcal Vida", "3/4 oz Belle de Brillet Pear Liqueur", "3/4 oz Lemon Juice", "1/4 oz Honey-Ginger Syrup" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a dehydrated pear on a pick and a mist of more mezcal.", "body_text": "1 1/2 oz Bols Genever\n3/4 oz Del Maguey Mezcal Vida\n3/4 oz Belle de Brillet Pear Liqueur\n3/4 oz Lemon Juice\n1/4 oz Honey-Ginger Syrup\nShake with ice, strain into a cocktail glass, and garnish with a dehydrated pear on a pick and a mist of more mezcal.\nFor Prohibition repeal night, I joined a Bols Genever-sponsored bar crawl through Boston that honored Jerry Thomas. The first stop was Mooo where bartender Greg Neises complemented the malty juniper liquor with smoke from mezcal and fruit from pear liqueur in his Smokey the Pear. In the glass, the drink shared smoke, malt, and pear notes that led into lemon, honey, and more malt on the sip. Next, the swallow gave forth agave, pear, smoke, and spice flavors to round out the drink. Indeed, the Genever worked rather well with the pear as it did with other fruit notes like rhubarb and peach in the\nOld New York Cocktail\nand the\nUnder Lock & Key\n, respectively.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ltg3z4IrEbcGenNogPxEXkJgHuOU_F3_5SGIa9Lw7iGR-Zubi4SA-X6i2QTVuKGj2PEZ_xzkMRJGyIcfdXixxE47ZIZGmIxcKYA2C9OY-Olaxy1-_Ikfg3yFeOIz5qi95ifK1fPa0euc/s320/smokeypear5715.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ltg3z4IrEbcGenNogPxEXkJgHuOU_F3_5SGIa9Lw7iGR-Zubi4SA-X6i2QTVuKGj2PEZ_xzkMRJGyIcfdXixxE47ZIZGmIxcKYA2C9OY-Olaxy1-_Ikfg3yFeOIz5qi95ifK1fPa0euc/s800/smokeypear5715.jpg", "comment_count": 0 }, { "title": "boss colada", "url": "https://cocktailvirgin.blogspot.com/2016/12/boss-colada.html", "published": "2016-12-20T08:00:00.000-05:00", "updated": "2018-07-24T12:12:06.664-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Nick Detrich", "source": "Cane & Table", "year": null }, "categories": [ "bitters (Peychaud's)", "lime juice", "malört", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "1 oz Baska Snaps Malort (Jeppson's)", "1/2 oz Angostura 7 Year Rum", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a Pilsner glass, and fill with crushed ice. Garnish with a lime wheel and 20 drops or 3 dashes Peychaud's Bitters (3 light dashes).", "body_text": "1 oz Baska Snaps Malort (Jeppson's)\n1/2 oz Angostura 7 Year Rum\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Orgeat\nShake with ice, strain into a Pilsner glass, and fill with crushed ice. Garnish with a lime wheel and 20 drops or 3 dashes Peychaud's Bitters (3 light dashes).\nTwo Tuesdays ago, I received Brad Parson's\nAmaro\nbook, and I fell upon Nick Detrich's Boss Colada from Cane & Table. I had spotted this recipe on the web a few times, but I did not make it since I lacked the Bittermens-produced Malört at home despite having it at work and using it to great effect there in our\nHot Buttered Malört\n. When I read the printed recipe, I remembered that I had a bottle of Jeppson's Malört gifted to me by Eric Witz, and I decided to give this amaro Colada a go by merging the book's recipe with ones I had spotted on the web.\nThe Boss Colada greeted the nose with lime and anise aromas. Next, the sip was a creamy pineapple and lime where the orgeat did a decent job simulating the mouthfeel of coconut cream. Finally, the swallow was a great combination of rum, nutty, bitter wormwood, and other herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjha2FdNA2NpPD2KJ4iEefuw26R82aaBM5Tcaj2bYPjkBuC6uZxV8zCFOdKE_GWJGWHvHSpNTRVIM38w9qTk8oI4yoWhHBhdGK_BW3CFeHDI9oM_OuJQ_3KCTdNeZ6ZoTsjsIn3q8cdSNHi/s320/bosscolada2251.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjha2FdNA2NpPD2KJ4iEefuw26R82aaBM5Tcaj2bYPjkBuC6uZxV8zCFOdKE_GWJGWHvHSpNTRVIM38w9qTk8oI4yoWhHBhdGK_BW3CFeHDI9oM_OuJQ_3KCTdNeZ6ZoTsjsIn3q8cdSNHi/s800/bosscolada2251.jpg", "comment_count": 0 }, { "title": "savoir faire", "url": "https://cocktailvirgin.blogspot.com/2016/12/savoir-faire.html", "published": "2016-12-21T08:00:00.000-05:00", "updated": "2017-07-01T11:55:48.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Lauren McLaughlin", "source": "Milk & Honey", "year": null }, "categories": [ "gin", "suze", "vermouth (dry)" ], "ingredients": [ "2 oz Gin (St. George Dry Rye)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Avèze Gentian Liqueur (Salers)" ], "instructions": "Stir with ice and strain into a cocktail coupe spritzed with orange blossom water. Garnish with lemon oil from a twist.", "body_text": "2 oz Gin (St. George Dry Rye)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Avèze Gentian Liqueur (Salers)\nStir with ice and strain into a cocktail coupe spritzed with orange blossom water. Garnish with lemon oil from a twist.\nTwo Wednesdays ago, I reached for\nSasha Petraske: Regarding Cocktails\nand was curious about the Savoir Faire. The recipe was crafted by Lauren McLaughlin of Milk & Honey, and Sasha's wife Georgette loved floral cocktails such as this one. The book's recipe incorrectly listed the dry vermouth as 1/4 oz, and Lauren was kind enough to write me on\nInstagram\nto alert me that the correct amount was 3/4 oz to match their Martini spec. My tasting notes were unfortunately for the lesser amount of dry vermouth though.\nThe Savoir Faire's orange flower water combined with the lemon oil and hints of juniper and gentian to provide an elegant nose. Next, the sip was rather clean, and the swallow shared gin and rye spice notes that were graced with gentian bitter complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqWJ4Ui0W5C6HoKTKXrVOmVgUlg4CAuubhx7_maLnVDvLkAuuqushZu34IKLuh9iD5oCZRJ-31BcFB0rb_2XIOIH2UNT7i1NQhwawk8vK_74FHRCYUEcRS4IHSVSk3m2V17iQf4aSqXfX/s320/savporfaire2252.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqWJ4Ui0W5C6HoKTKXrVOmVgUlg4CAuubhx7_maLnVDvLkAuuqushZu34IKLuh9iD5oCZRJ-31BcFB0rb_2XIOIH2UNT7i1NQhwawk8vK_74FHRCYUEcRS4IHSVSk3m2V17iQf4aSqXfX/s800/savporfaire2252.jpg", "comment_count": 0 }, { "title": "dakkar grotto", "url": "https://cocktailvirgin.blogspot.com/2016/12/dakkar-grotto.html", "published": "2016-12-22T08:00:00.000-05:00", "updated": "2017-07-01T11:54:57.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "lime juice", "punt e mes", "rum (white)", "tea" ], "ingredients": [ "1 1/2 oz JM Rhum Agricole Blanc", "1/2 oz Punt e Mes", "1/2 oz Green Tea Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz JM Rhum Agricole Blanc\n1/2 oz Punt e Mes\n1/2 oz Green Tea Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nOne of the drinks I created for the new Loyal Nine menu revision never made it onto the list to make room for egg nog and other seasonal offerings instead, but I will try to find a home for it in the future. When two drinks were coming off the menu, I rescued the rhum agricole from one and the green tea syrup from the other to craft a grassy Daiquiri of sorts. To round out the combination, I looked to the\nPirate Slave\nand added the bitter complexity of Punt e Mes. And for a name, I thought of the Nautilus, but there is already a cocktail or two named after that. So instead, I took the Jules Verne's\n20,000 Leagues Under the Sea\ntheme a step further and dubbed it after the resting place of Captain Nemo.\nThe Dakkar Grotto shared a grapefruit aroma that led into a lime, grape, and grassy sip. The grassy notes continued into the swallow where they and the rhum flavors melded into the Punt e Mes bitter notes, and things wrapped up with tea tannins on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_AMhY_WsuaPAhZvsCzAS0ndr2JwxYyV4hrgP3343kX9oRyPKftAvdP6xIc935EYna-fMvVovyyt_xrqWOsLX4v6HhTNeNZfMSZEeC9IdnWJOOMghHt4cYmXOwVgqYIEttFiZekBT_4PX/s320/dakkargrotto.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_AMhY_WsuaPAhZvsCzAS0ndr2JwxYyV4hrgP3343kX9oRyPKftAvdP6xIc935EYna-fMvVovyyt_xrqWOsLX4v6HhTNeNZfMSZEeC9IdnWJOOMghHt4cYmXOwVgqYIEttFiZekBT_4PX/s800/dakkargrotto.jpg", "comment_count": 0 }, { "title": "the studebaker", "url": "https://cocktailvirgin.blogspot.com/2016/12/the-studebaker.html", "published": "2016-12-22T10:00:00.000-05:00", "updated": "2017-07-01T11:54:23.079-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Canon Cocktail Book", "year": null }, "categories": [ "bitters (other)", "lillet", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Old Granddad Bonded)", "1 oz Lillet Blanc (Cocchi Americano)", "2 tsp Lingonberry Syrup (1/3 oz Clear Creek Loganberry Liqueur)", "2 dash Peach Bitters (Fee's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon or orange twist (orange).", "body_text": "1 oz Bourbon (Old Granddad Bonded)\n1 oz Lillet Blanc (Cocchi Americano)\n2 tsp Lingonberry Syrup (1/3 oz Clear Creek Loganberry Liqueur)\n2 dash Peach Bitters (Fee's)\nStir with ice, strain into a cocktail glass, and garnish with a lemon or orange twist (orange).\nTwo Thursdays ago, I reached for\nThe Canon Cocktail Book\nafter getting home from my work shift. There, I spotted the Studebaker that was named after the car favored by bootleggers during Prohibition; I was drawn to it as it called for lingonberry syrup and I confused it for loganberry which I have done once before in a Mikkeller beer. When I pulled out my bottle of Clear Creek Loganberry Liqueur, I was reminded of my blunder with these 'L'-berries. Since Canon is in Seattle, I associate it with the West Coast where the loganberry was created by an accidental crossing of blackberry and red raspberry cultivars. Lingonberries are rather popular in northern European countries like the Scandinavian ones, but now they are being grown in the Pacific Northwest which makes sense of why it appears in this recipe. Instead of aborting the recipe, I decided to go through with it using a different berry in the mix.\nInstead of doubling (or one-and-a-halfing) the recipe, I made it in this below average size which allowed me to utilize my elegant vintage Heisey 3 oz cocktail glasses. Once prepared, the Studebaker generated an orange and berry aroma that led into a peachy wine flavor on the sip from the Cocchi Americano and perhaps the bitters. And the drink rounded off with Bourbon, berry, and peach notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEQ1Q8Dfs0gNsZ0NRQwu-ap3jsOPTHc79ecSobU8bFw3ISO4fFjQ_KC_WcTm3uxhfsVJg4r_1wcm2yv6p8sPJjvtGmUdabgAnYSlAqlsCwy8dIVrCKLYVcpVWkH9n7DRruPbxMcJTZIM6/s320/studebaker2254.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEQ1Q8Dfs0gNsZ0NRQwu-ap3jsOPTHc79ecSobU8bFw3ISO4fFjQ_KC_WcTm3uxhfsVJg4r_1wcm2yv6p8sPJjvtGmUdabgAnYSlAqlsCwy8dIVrCKLYVcpVWkH9n7DRruPbxMcJTZIM6/s800/studebaker2254.jpg", "comment_count": 1 }, { "title": "simplicity", "url": "https://cocktailvirgin.blogspot.com/2016/12/simplicity.html", "published": "2016-12-23T08:00:00.000-05:00", "updated": "2017-07-01T11:53:48.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "raspberry syrup", "scotch", "vermouth (dry)" ], "ingredients": [ "2/3 Strathmore Scotch (1 oz Buchanan's 12 Year, 1 oz Pig's Nose, 1 bsp Caol Ila 12 Year)", "2 dash Dry Vermouth (1 oz Noilly Prat)", "2 dash Raspberry Juice (1/2 oz Royal Rose Raspberry Syrup)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Strathmore Scotch (1 oz Buchanan's 12 Year, 1 oz Pig's Nose, 1 bsp Caol Ila 12 Year)\n2 dash Dry Vermouth (1 oz Noilly Prat)\n2 dash Raspberry Juice (1/2 oz Royal Rose Raspberry Syrup)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nAfter my work shift two Fridays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor some liquidy inspiration. In the non-American whisk(e)y section, I was drawn to the Simplicity for it paired Scotch with raspberry akin to the\nDevery Crusta\nbut in a\nBobby Burns\nor Rob Roy sort of format. Once prepared, the Simplicity share a malt, smoke, and raspberry nose. Next, malt with light berry and white wine notes filled the sip, and the swallow was the combination of smoke, whisky, and raspberry. Sadly, the combination of Scotch and raspberry was not as magical here as it was in the Crusta, so perhaps the flavor is improved with some brightness from citrus' acidity, but overall, it was definitely a solid drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJWwYmuckbIJXaN9Y0VwUdqkmJ1C0I6xW7Tump_r79oD426Gv4MgnKyFy8PTDxbkjA5vbHzqu3Yfq25Jf-bV10TYttwee5eMtEJpJDth0m7fvU8Nax_VW5pqbRvmXvq_CwVXvb8grOYhyphenhyphen/s320/simplicity2258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJWwYmuckbIJXaN9Y0VwUdqkmJ1C0I6xW7Tump_r79oD426Gv4MgnKyFy8PTDxbkjA5vbHzqu3Yfq25Jf-bV10TYttwee5eMtEJpJDth0m7fvU8Nax_VW5pqbRvmXvq_CwVXvb8grOYhyphenhyphen/s800/simplicity2258.jpg", "comment_count": 0 }, { "title": "yesterday, today, & amaro", "url": "https://cocktailvirgin.blogspot.com/2016/12/yesterday-today-amaro.html", "published": "2016-12-24T08:00:00.001-05:00", "updated": "2021-01-23T12:24:22.195-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Abe Fisher", "year": null }, "categories": [ "averna", "benedictine", "cynar", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey 101 Rye (Jim Beam Rye)", "1/2 oz Cynar", "1/4 oz Averna", "1/4 oz Benedictine" ], "instructions": "Stir with ice, strain into a cocktail glass or coupe, and garnish with lemon oil from a twist.", "body_text": "2 oz Wild Turkey 101 Rye (Jim Beam Rye)\n1/2 oz Cynar\n1/4 oz Averna\n1/4 oz Benedictine\nStir with ice, strain into a cocktail glass or coupe, and garnish with lemon oil from a twist.\nAfter work on Saturday night, I was in the mood for a nightcap, so I reached for Brad Parson's\nAmaro\nbook, and found something bitter, brown, and perhaps served down called Yesterday, Today, and Amaro. The drink and the pun name stem from the bar at the Abe Fisher restaurant in Philadelphia. Once prepared, the drink's lemon oil brightened the caramel, herbal, and whiskey aroma. Next, the caramel continued on into the sip where it mingled with the whiskey's malt, and the swallow shared the rye, funky herbal notes, and a hint of cherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79vgl_CjcLuWO_PW9F63aze9Yxt6jcdOp9G6LWUsb_3hdjoqO2Tb1wlx6zYx8AfqdtFQ2RzqY11UrLAkIh_Ymlum_-tNnqb2qZaCEomR4geTBUIEXYoFSCgxgdxyWFByRqLLVke8Zdhes/s320/yesterday2260.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79vgl_CjcLuWO_PW9F63aze9Yxt6jcdOp9G6LWUsb_3hdjoqO2Tb1wlx6zYx8AfqdtFQ2RzqY11UrLAkIh_Ymlum_-tNnqb2qZaCEomR4geTBUIEXYoFSCgxgdxyWFByRqLLVke8Zdhes/s800/yesterday2260.jpg", "comment_count": 2 }, { "title": "canon's sherry cobbler", "url": "https://cocktailvirgin.blogspot.com/2016/12/canons-sherry-cobbler.html", "published": "2016-12-25T08:00:00.000-05:00", "updated": "2017-07-01T11:52:40.947-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": null, "source": "Canon Cocktail Book", "year": null }, "categories": [ "bitters (Angostura)", "maraschino", "sherry", "sloe gin" ], "ingredients": [ "1 oz Oloroso Sherry (2 oz Lustau)", "1/4 oz Patxaran (1/2 oz Atxa)", "1/4 oz Maraschino Liqueur (1/2 oz Luxardo)", "2 dash Angostura Bitters (4 light dash)" ], "instructions": "Shake with ice, strain into a Cobbler cup or wine glass, fill with crushed ice, and garnish with an orange slice, mint leaves, and seasonal berries (mint sprigs and an orange twist).", "body_text": "1 oz Oloroso Sherry (2 oz Lustau)\n1/4 oz Patxaran (1/2 oz Atxa)\n1/4 oz Maraschino Liqueur (1/2 oz Luxardo)\n2 dash Angostura Bitters (4 light dash)\nShake with ice, strain into a Cobbler cup or wine glass, fill with crushed ice, and garnish with an orange slice, mint leaves, and seasonal berries (mint sprigs and an orange twist).\nAfter my bar shift two Sundays ago, I reached for the\nCanon Cocktail Book\n. There, I spotted a delightful sounding Sherry Cobbler that seemed a bit on the small side especially for a nightcap. After doubling the recipe, Cobbler gave forth grape, mint, and orange aromas. The grape continued on into the sip where it mingled with hints of cherry and dark berry, and the swallow offered nutty, coffee, and cherry notes with a clove spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDd8qNzRmsrRiwFyL4zNxDldBxTnuVSeTkbQcQxk7kxH4BA3cjCtTOJKlcJcrdbfqoeaFQSdzECCtY4BqzqJ6QgR7hb263iynrabS84amg8Z473wmTHEYegZoYbgxKm8-QOF68GAnuxeo/s320/canoncobbler2262.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDd8qNzRmsrRiwFyL4zNxDldBxTnuVSeTkbQcQxk7kxH4BA3cjCtTOJKlcJcrdbfqoeaFQSdzECCtY4BqzqJ6QgR7hb263iynrabS84amg8Z473wmTHEYegZoYbgxKm8-QOF68GAnuxeo/s800/canoncobbler2262.jpg", "comment_count": 0 }, { "title": "mighty peking man", "url": "https://cocktailvirgin.blogspot.com/2016/12/mighty-peking-man.html", "published": "2016-12-26T08:00:00.000-05:00", "updated": "2017-07-01T11:52:01.661-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "statepark" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Erick Castro", "source": "State Park", "year": null }, "categories": [ "#statepark", "bitters (Angostura)", "bitters (orange)", "gin", "lime juice", "pineapple juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Aviation Gin", "1 1/2 oz Pineapple Juice", "3/4 oz Cocchi Sweet Vermouth", "1/2 oz Lime Juice", "3/4 oz Simple Syrup", "2 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, garnish with mint, and add a straw.", "body_text": "1 1/2 oz Aviation Gin\n1 1/2 oz Pineapple Juice\n3/4 oz Cocchi Sweet Vermouth\n1/2 oz Lime Juice\n3/4 oz Simple Syrup\n2 dash Angostura Bitters\n1 dash Orange Bitters\nShake with ice, strain into a Collins glass, fill with crushed ice, garnish with mint, and add a straw.\nTwo Mondays ago, I ventured down to State Park to watch the screening of\nBartender at Large\n. Bartender Erick Castro who helped to create the documentary was present, and he offered me one of his creations created with the event sponsor, Aviation Gin, called the Mighty Peking Man. The drink name is a reference to a 1977 monster movie featuring the \"King of the Orangutans\" (the literal translation from the Mandarin title) that came in the wake of the 1976 remake of\nKing Kong\n. Once served, the Mighty Peking Man proffered a mint aroma that led into a grape sip tinged by the pineapple and lime notes. Next, pineapple modulated by the vermouth was joined by the gin on the swallow with a lime and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2dWEJby0RzyMrmH8ZYlIj5mNX_ihy_EN0SEQ_hfFr682VC6fS6zJBLWC0Rer-a3ON8J434JeRMlzj3fir67AJ-CgZvoGJzK3uoIB3dZFVdDCVFpzmZl4axUATwoFgujM3C22NXqeMdlU/s320/mightypekingman2263.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2dWEJby0RzyMrmH8ZYlIj5mNX_ihy_EN0SEQ_hfFr682VC6fS6zJBLWC0Rer-a3ON8J434JeRMlzj3fir67AJ-CgZvoGJzK3uoIB3dZFVdDCVFpzmZl4axUATwoFgujM3C22NXqeMdlU/s800/mightypekingman2263.jpg", "comment_count": 0 }, { "title": "letters of marque", "url": "https://cocktailvirgin.blogspot.com/2016/12/letters-of-marque.html", "published": "2016-12-27T08:00:00.000-05:00", "updated": "2017-07-01T11:50:44.686-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jerry Slater", "source": "H. Harper Station", "year": null }, "categories": [ "curacao", "cynar", "galliano", "rum" ], "ingredients": [ "1 oz Scarlet Ibis Rum (Privateer Navy Yard)", "1 oz Cynar", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Galliano" ], "instructions": "Stir with ice, strain into a coupe or cocktail glass, and garnish with flamed orange oils from a twist (unflamed oils).", "body_text": "1 oz Scarlet Ibis Rum (Privateer Navy Yard)\n1 oz Cynar\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Galliano\nStir with ice, strain into a coupe or cocktail glass, and garnish with flamed orange oils from a twist (unflamed oils).\nTwo Tuesdays ago, I returned to Brad Parson's\nAmaro Book\nto make a recipe after having replenished my Cynar supply. The drink was the Letters of Marque by Jerry Slater of H. Harper Station in Atlanta, and the name refers to the government documents that authorize privateers to profit from the goods that they seize on the ocean. Since I did not have Scarlet Ibis Rum, I opted for another strong rum that I purchased on that recent shopping trip, namely Privateer's Navy Yard Rum which seemed rather fitting of a distillery name for this tipple.\nThe Letters of Marque shared an orange aroma from the twist oils that joined the caramel and star anise nose from the drink. Next, orange and caramel on the sip led into rum, vanilla, orange, herbal, and star anise on the swallow. Overall, the combination reminded me a bit of the\nSon of Man\nthat opted for Calvados and Amaro Montenegro for the rum and curaçao.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhD_bVtDW8-C8TYd1qoFcXzBM4qTVOKC4Fgz_wUMZe3d4QCdYSPz9ZS3VZc7R5KFply7cSMQ_WBbWFc24_POD8Oiud5UmNosFn940vku-wbd9AUD2rJu8N3USWsSntsEazvqVbekX4XRWa/s320/lettersmarque2269.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhD_bVtDW8-C8TYd1qoFcXzBM4qTVOKC4Fgz_wUMZe3d4QCdYSPz9ZS3VZc7R5KFply7cSMQ_WBbWFc24_POD8Oiud5UmNosFn940vku-wbd9AUD2rJu8N3USWsSntsEazvqVbekX4XRWa/s800/lettersmarque2269.jpg", "comment_count": 0 }, { "title": "dutch totem", "url": "https://cocktailvirgin.blogspot.com/2016/12/dutch-totem.html", "published": "2016-12-28T08:00:00.000-05:00", "updated": "2017-07-01T11:50:09.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "barmezzana" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Bar Mezzana", "year": null }, "categories": [ "#barmezzana", "absinthe", "amaro", "bitters (Angostura)", "genever", "honey", "lime juice", "pineapple juice" ], "ingredients": [ "2 oz Bols Genever", "1 oz Amaro Ramazzotti", "1/2 oz Chestnut Honey Syrup", "3/4 oz Pineapple Juice", "3/4 oz Lime Juice", "2 dash Angostura Bitters", "1 dash Absinthe" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, garnish with a pineapple slice and freshly grated nutmeg, and add a straw.", "body_text": "2 oz Bols Genever\n1 oz Amaro Ramazzotti\n1/2 oz Chestnut Honey Syrup\n3/4 oz Pineapple Juice\n3/4 oz Lime Juice\n2 dash Angostura Bitters\n1 dash Absinthe\nShake with ice, strain into a Tiki mug, fill with crushed ice, garnish with a pineapple slice and freshly grated nutmeg, and add a straw.\nTwo Wednesdays ago, I ventured down to Bar Mezzana for a cocktail, and I was lured into one of their amaro-forward tropical drinks called the Dutch Totem. Once prepared, it offered a nutmeg aroma that led into lime, caramel, and honey notes on the sip. Next, the swallow began with Genever, pineapple, cola-herbal, and wormwood flavors and ended with a pineapple and honey finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPn58DZxyZL6eTYTpp97oBUlpexPkdffZuGn0z57mnNxOvvnMfLKpQezoK48wlrylxG-FvLwnTl3_Zs1-1OqfdkWBHekH1ET6iQhVUGncCsm0KCLIoeJYgM-u3dVP7YfQ7mv-Owal8E5-H/s320/dutchtotem2270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPn58DZxyZL6eTYTpp97oBUlpexPkdffZuGn0z57mnNxOvvnMfLKpQezoK48wlrylxG-FvLwnTl3_Zs1-1OqfdkWBHekH1ET6iQhVUGncCsm0KCLIoeJYgM-u3dVP7YfQ7mv-Owal8E5-H/s800/dutchtotem2270.jpg", "comment_count": 0 }, { "title": "japanese (variation)", "url": "https://cocktailvirgin.blogspot.com/2016/12/japanese-variation.html", "published": "2016-12-29T08:00:00.000-05:00", "updated": "2017-07-01T11:49:37.889-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "cognac", "orgeat", "vermouth (dry)" ], "ingredients": [ "3/4 Brandy (1 1/2 oz Camus VS)", "2 dash Orgeat (1/2 oz)", "2 dash Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktails glass; I added a lemon twist.", "body_text": "3/4 Brandy (1 1/2 oz Camus VS)\n2 dash Orgeat (1/2 oz)\n2 dash Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktails glass; I added a lemon twist.\nTwo Thursdays ago, I was flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted their variation on the\nJapanese Cocktail\n. I had previously skipped over this recipe so as not to add alternative recipes to the basic brandy, orgeat, and bitters recipe first written by Jerry Thomas in 1862, but temptation overcame me. Here, the Old Fashioned style was undone by the addition of dry vermouth to something approaching a Brandy Manhattan, and the bitters instead of being Boker's (or Angostura) were Picon.\nThis Japanese variation greeted the nose with a lemon, floral, and brandy bouquet. Next, the sip was creamy from the orgeat, and the swallow gave forth Cognac, earthy-nutty, and bitter orange flavors. Here, the drink was more dried out from the vermouth than the nonpotable bitters in the classic, but it had a familiar feel to it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PYeVdx9CkvOD29qd7ZDpaH-YBiujx-WCWe4LfMQPZjsWteV3EWtJJTMCe8mAOZypwVzsqEd6jg6vFDeVWpryi6GUQa5mS2TuPe4jSOQZUvo09Y4ghOkPMwW3oBvhwPfdysrGKXhP9esR/s320/japanese2271.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PYeVdx9CkvOD29qd7ZDpaH-YBiujx-WCWe4LfMQPZjsWteV3EWtJJTMCe8mAOZypwVzsqEd6jg6vFDeVWpryi6GUQa5mS2TuPe4jSOQZUvo09Y4ghOkPMwW3oBvhwPfdysrGKXhP9esR/s800/japanese2271.jpg", "comment_count": 2 }, { "title": "union club", "url": "https://cocktailvirgin.blogspot.com/2016/12/union-club.html", "published": "2016-12-30T08:00:00.000-05:00", "updated": "2017-07-01T11:49:05.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Canon Cocktail Book", "year": null }, "categories": [ "campari", "maraschino", "orange juice", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Granddad Bonded)", "1 1/2 oz Orange Juice", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Campari" ], "instructions": "Shake with ice and strain into a coupe glass (single Old Fashioned glass).", "body_text": "2 oz Bourbon (Old Granddad Bonded)\n1 1/2 oz Orange Juice\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Campari\nShake with ice and strain into a coupe glass (single Old Fashioned glass).\nTwo Fridays ago after my shift at work, I turned to the\nCanon Cocktail Book\nfor my night's treat. There, I happened upon the Union Club that they based on the Campari-orange juice pairing and named after an old saloon in Seattle run briefly by Wyatt Earp. Once built, the Union Club began with a Bourbon and bitter orange aroma that later led into a more Maraschino-driven nose. On the palate, the sip was filled with orange and malt notes, and the swallow paired the whiskey and nutty flavors all with a bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9KCaCLxX2sVBN3xSxtGvgEGBOWVi_ixtUSDApZMRJYuV2KfpBX4PhLX6bCnLXQQ0V_m3JCZWYOX1P4UlArC8zRpWmn3BlXlIFovl07cMuYgJSw4QFzFsaM-uanYYox_cxxEi-Bq3ewJW/s320/unionclub2273.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9KCaCLxX2sVBN3xSxtGvgEGBOWVi_ixtUSDApZMRJYuV2KfpBX4PhLX6bCnLXQQ0V_m3JCZWYOX1P4UlArC8zRpWmn3BlXlIFovl07cMuYgJSw4QFzFsaM-uanYYox_cxxEi-Bq3ewJW/s800/unionclub2273.jpg", "comment_count": 0 }, { "title": "merciless virgin", "url": "https://cocktailvirgin.blogspot.com/2016/12/merciless-virgin.html", "published": "2016-12-31T08:00:00.000-05:00", "updated": "2017-07-01T11:48:30.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Frank \"Skipper\" Kent", "source": "Skipper Kent's", "year": null }, "categories": [ "cherry brandy", "curacao", "falernum", "lemon juice", "rum", "soda" ], "ingredients": [ "3/4 oz Lemon Juice", "1/2 oz Seltzer", "1/2 oz Cherry Heering", "1/2 oz Velvet Falernum", "1/4 oz Pierre Ferrand Dry Curaçao", "1 1/2 oz Blended Lightly Aged Rum (Diplomatico Añejo)" ], "instructions": null, "body_text": "3/4 oz Lemon Juice\n1/2 oz Seltzer\n1/2 oz Cherry Heering\n1/2 oz Velvet Falernum\n1/4 oz Pierre Ferrand Dry Curaçao\n1 1/2 oz Blended Lightly Aged Rum (Diplomatico Añejo)\nFlash blend with 12 oz crushed ice and pour into a footed Pilsner glass (shake all but the soda water with ice, strain into a Tiki mug with the soda water). Garnish with cherries on a pick (cherry-lemon peel flag).\nAfter my bar shift two Saturdays ago, I reached for the\nSmuggler's Cove\nbook and happened upon the Merciless Virgin. The recipe was Smuggler Cove's adaptation of Frank \"Skipper\" Kent's drink at Skipper Kent's in San Francisco. The only exposure that I have had to Kent's recipes is his\nPlanter's Punch\nfrom\nRemixed\n, and the name alone of the\nSkipper's Particular\nfrom\nEsquire's Handbook for Hosts\ndoes make me wonder.\nThe Merciless Virgin gave forth a lemon oil aroma from the twist I added that prepared the mouth for the lemon in the sip that was joined by orange and dark fruit notes. Next, the swallow shared rum and medicinal cherry flavors with a light spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmXSdInHBSOEw55NKD7Zqc7nz-gpK3YUC8LpqT-S5lvFiou8HG1ac_nIXnL9i0jkdlS7ueJeBZnLzXJyja4HkswkjZcE7AKRkDd1F7lFk6am5fhyphenhyphenNomHrcKYgYL8904X692VBzL9Qp3dk/s320/mercilessvirg2276.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmXSdInHBSOEw55NKD7Zqc7nz-gpK3YUC8LpqT-S5lvFiou8HG1ac_nIXnL9i0jkdlS7ueJeBZnLzXJyja4HkswkjZcE7AKRkDd1F7lFk6am5fhyphenhyphenNomHrcKYgYL8904X692VBzL9Qp3dk/s800/mercilessvirg2276.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2016 ::", "url": "https://cocktailvirgin.blogspot.com/2016/12/freds-top-10-cocktail-moments-of-2016.html", "published": "2016-12-31T10:00:00.000-05:00", "updated": "2019-07-14T12:52:53.041-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": 2016 }, "categories": [ "*yearend" ], "ingredients": [ "1. Still bartending." ], "instructions": null, "body_text": "In 2010, I was asked what my favorite drink that year was and I decided not only to start a list of my favorite drinks I had out on the town and in at the home bar, but I decided to list the top moments of the previous 12 months. So to continue with the tradition, here is the 7th installment:\n1. Still bartending.\nNearly 4 years after my first night as a professional bartender, I am still following this career path. March 2017 will make two years at Loyal Nine where I have been the lead bartender since July 2015. There is not too much new to say, but I included this aspect in the previous 3 years of roundups, so why not once again? I am still keeping on focusing on providing good guest experiences as well as creating new\nrecipes\nthat I'll mention later down below.\n2. Expanded my voice.\nThis year saw me teaching my first class (actually two that night) at the Boston Center for the Arts in May on the Margarita and tequila in general based on my travels to Mexico (see 3rd photo below). Moreover, I started writing a monthly column for the USBG national site as well as hopefully the first of many articles for\nEdible Boston\nstarting with this\none\non Turkey Shore Distillery's Old Ipswich Rum. Finally, I was also asked to host Reddit's /r/cocktails' first\nAsk Me Anything\nin November.\n3. Participated in Events.\nPerhaps one of the biggest bartending honors for me was having Loyal Nine being one of the 12 bars involved in Cocktail Magic, besides the 3 traveling bars, we were one of the 9\nbars chosen from Boston. For Boston Thirst this year, I was also selected to head up a Blender Bender team where our sponsor was Angostura. We made good use of their portfolio with including their amaro, rum, and bitters in our drink, and we contributed to a great deal of brainfreeze that night (see photo above). Early in the year, I was a guest bartender for Wink & Nod's Tiki Monday nights bringing four of my recipes from different parts of my drink creating eras to the masses. And I am still the lead cat herder for\nMixology Monday\nwhich just did its 114th online cocktail party of sorts.\n4. Traveled.\nI started my year off with being chosen for an USBG-sponsored trip to Mexico to tour the Patron distillery and experience a taste of Guadalajara. It was a bit of a whirlwind trip for I left to the airport after closing the bar on a Sunday night, flew out early Monday morning and returned Wednesday evening. I should say luckily returned since the airline wanted to send me to Houston since there was no plane to send me to Dallas (which would get me to Boston). I opted to wait for a plane to Dallas in hopes of making it home to open the bar on Thursday. Everything came through with about 30 minutes to spare, but I did miss my chance to visit bars in Dallas and Houston! I also went down to New Orleans for my 5th Tales of the Cocktail. I wrote up my\nbest moments\nfrom that trip after attending 12 seminars, a bunch of parties, and a handful of bars. See the rest of the shenanigans and talk notes\nhere\n. Soon, I will be traveling again in about two weeks to Louisville as I was selected to be a steward for the American Craft Spirits Association competition!\n5. Got press!\nI got\ninterviewed\nfor the U.S. Bartender Guild site thanks to my column writing and other participation there, and Doug Winship wrote up\nmy role\nin blogging as a means to show how Tiki has come to a forefront. My interest in low proof cocktails got me press in both\nWGBH\nand\nBoston Magazine\n.\nMy\nHot Buttered\nMalört got some talk in Chicago, and our menu's Blood of the Kapu Tiki (neo-classic Tiki recipe crafted by Bosko) found me running off to photoshoots for the\nImproper Bostonian\nand\nBoston Magazine\n. I was included in\nServer Not Servant\n's\n64 Suggestions for Bartenders\nadvice post, and my thoughts on seasonal drinking were included in\nBoston Common\nfor\nsummer\nand Tales of the Cocktail for\nfall\n.\nFinally, my Tainted Love recipe was Del Maguey Mezcal's drink of November.\n6. Appeared in books.\nMy hangover cure made it into Lou Bustamante's\nComplete Cocktail Manual\n; sadly, I missed the call to get other recipes in there. My\nColleen Bawn Knickebein\ngot printed in Gaz Regan's\n101 Cocktails of 2016;\nI actually submitted that recipe for his call for poussé-cafe recipes, but since I was the only one who responded, he slid my entry towards that book. While I mentioned it last year, I finally got to read the part about my Fireball Fizz in Matt Rowley's\nLost Recipes of Prohibition\n.\nI believe that my contribution to the\nOxford Companion to Cocktail and Spirits\nshould be out in 2017.\n7. Visited new bars.\nWhile I enjoyed staying in my comfort zone of familiar haunts and bartenders, there were a lot of new places to check out (some of which had familiar bartenders as well). Here it Boston, I got to welcome to the city Sichuan Garden II's Baldwin & Sons Trading Co. (their second bar in the same building), Bar Mezzana, The Automatic, and Area Four Ink Block; I also made my first visits to Mooo and Short & Main (Gloucester). In New Orleans, I got to try out the pisco bar at the new Catahoula Hotel as well as being shown the legendary dive bar The Dungeon.\n8. Created some drinks.\nIt was a decently prolific year with 33 posts about new drinks and many others that never made the blog.\nIf I were to narrow it down, here are my 5 favorites from this year:\n•\nDakkar Grotto\n, a funky and grassy Daiquiri riff.\n•\nMount Pelée\n, an agricole and apricot number inspired by Martin Cate and John Gertsen.\n•\nIntercept\n, my cross between a Slope and a Boulevardier that someone on Instagram declared had a \"legacy drink feel.\"\n•\nHey Heywood!\n, inspired by the Hoop La also know in the\nSavoy Cocktail Book\nas the Hey Hey!\n•\nTown Crier\n, my tribute to a neighborhood local. A drink influenced by New Orleans recipes and served at Cocktail Magic this year.\n9. I read a lot.\nI finished 27 books this year that included books on whiskey, rum, agave, Genever, vermouth, beer, Japanese bartending, cocktail history, distilling history, food flavor history and theory, booze science, bartending advice, Tiki, Prohibition, the Manhattan, and other topics. My reading schedule for next year might be slowed down now that a lot of my free time is being spent writing, but hopefully I will rebound with a vengeance once that project is over with. If I were to narrow the books to a few:\n• Robert Simonson's\nA Proper Drink\n• Martin & Rebecca Cate's\nSmuggler's Cove\n• Barbara Stuckey's\nTaste What You're Missing\n• Matt Rowley's\nLost Recipes of Prohibition\n• Brian Hoefling's\nDistilled Knowledge\n10. Random thoughts.\nIn June, I hit a milestone of 8 years of blogging (10 years of cocktail writing in July) and I am finishing up the year with about 470 posts for 2017. My\nInstagram efforts\nare still going strong with nearly 3000 followers. And there is consideration of a second book to tie together the last 4 1/2 or 5 years since the first book came out. We'll see what 2017 brings!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcnqzkeEiOYK5Za5rsUy2SDvjgoqtR_WFytqJopVRcWG40mU_7PHbgQECUBYCAtySk_sFQZigVBe9MgyMuKEBl3kKQl8jmgqlC-_kflaIsF0hGPcy3lzMJdcHPhgv02hggzP2_mP5rknw/s320/blenderbender.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3N1byx90bOzwNj6wkoQwNhtSzNJTTP6pWHjAzVmv12gyGobNHVljj4ExvIWN8a7QBoVs9-h67tG73EfOuIVsRNcWheyKqmIeMDy7j4WrIpbcFUI1sS4ARBG1yLX3UKzgeB2dqNSA3uDhb/s320/patrontrip.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOpR4r5UM_jSwxZmqcllwsI9QBMlVnYk3FjRzW4wrtqusFXADeEu6S0fMbiDO1o_-CRiqL1eNj70xB_Dgwkl95p6EKOGJyOrZHH67S9ZPxrso1s6JIQoC_UbTHYWQ-6fo7iOQBtqq7nRw/s320/tequilatalk.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRfco2xsBlWqKjxWoDBfX6QRzoVdwuaOSNVpWuo6yxfjCeK6TOCLPZlx0-M7Dwl9y2KfmHXPIDonfUV28rd1kgtc9tyjJfN9mefRkGeRo1eS7MXoz29msac6bywDJ04EtFgPULtxzpl68/s320/loya9zombchick.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcnqzkeEiOYK5Za5rsUy2SDvjgoqtR_WFytqJopVRcWG40mU_7PHbgQECUBYCAtySk_sFQZigVBe9MgyMuKEBl3kKQl8jmgqlC-_kflaIsF0hGPcy3lzMJdcHPhgv02hggzP2_mP5rknw/s800/blenderbender.jpg", "comment_count": 0 }, { "title": "destreza", "url": "https://cocktailvirgin.blogspot.com/2017/01/destreza.html", "published": "2017-01-01T08:00:00.000-05:00", "updated": "2018-07-24T12:11:44.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "creole shrub", "lillet", "malört", "mezcal" ], "ingredients": [ "1 oz Mezcal Amaras", "1 oz Lillet Blanc", "1/2 oz Clement Creole Shrubb Orange Liqueur", "1/2 oz Baska Snaps Malort" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Mezcal Amaras\n1 oz Lillet Blanc\n1/2 oz Clement Creole Shrubb Orange Liqueur\n1/2 oz Baska Snaps Malort\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I decided to riff on a light digestif of 4 parts Lillet and 1 part each of Malört and orange liqueur and convert it into a mezcal drink. The idea was to craft a White\nLucien Gaudin\ntype of drink in the style of a\nWhite Negroni\n. I felt that the Malört would be complemented by mezcal but before I could make it that way, I did make for a guest as a gin variation. When I did give it a go, the vegetalness of the agave as well as the smoke really tied the combination together for me.\nI dubbed the recipe the Destreza after the Iberian school of fencing to keep with the Lucien Gaudin theme. On the nose, the Destreza shared orange, earthy, and smoke notes that led into a light peachy and orange sip. Next, the swallow offered agave, smoke, bitter orange, and light lingering wormwood notes. Indeed, the sweetness of the orange liqueur and the complementary vegetal notes in the mezcal seemed to keep the Malört in check.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXNlLwGqZkNsJMO88ZR42W_p9ywbPG-eYoj_KEKI-gVI1WiF-mdaFIQB8VsXYEy6JoyKUlyjEcHLvJGBNDLgRGFdfwPITbdiKID_I32gv1tvh5o-LcWCNBBRSS5xFZ29S8xkmzXVl9Rs_/s320/destreza_droid.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXNlLwGqZkNsJMO88ZR42W_p9ywbPG-eYoj_KEKI-gVI1WiF-mdaFIQB8VsXYEy6JoyKUlyjEcHLvJGBNDLgRGFdfwPITbdiKID_I32gv1tvh5o-LcWCNBBRSS5xFZ29S8xkmzXVl9Rs_/s800/destreza_droid.jpg", "comment_count": 0 }, { "title": "mackay", "url": "https://cocktailvirgin.blogspot.com/2017/01/mackay.html", "published": "2017-01-01T10:00:00.000-05:00", "updated": "2017-06-30T13:04:42.589-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "brandy", "creme de cassis", "vermouth (dry)" ], "ingredients": [ "2/3 Brandy (1 1/2 oz Camus VS)", "2 dash Dry Vermouth (1 oz La Quintinye)", "1 dash Cassis (3/8 oz Massenez)", "1 dash Absinthe (1/8 oz Butterfly)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Brandy (1 1/2 oz Camus VS)\n2 dash Dry Vermouth (1 oz La Quintinye)\n1 dash Cassis (3/8 oz Massenez)\n1 dash Absinthe (1/8 oz Butterfly)\nStir with ice and strain into a cocktail glass.\nAfter my Sunday work shift two weeks ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor nightcap inspiration. In the brandy section, I happened upon the MacKay and I was reminded of how well cassis and absinthe pair such as in the\nBr'er Rabbit\n. Once prepared, the MacKay showcased a dark berry aroma with anise notes. Next, a dark fruit sip gave way to Cognac, tart berry, anise, and light herbal flavors on the swallow. Overall, the pairing of a cassis and absinthe here reminded me of the\nImproved\nstyle of cocktail with the crème de cassis filling in somewhat for the Maraschino.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRsi6FF7mb5o_1iolnLuH5SPxh_GEDRArLK2lskwKhtiUdVC4pu3nbGcTgkBMCCjt0crEBEJzVXWAqrhnw2SUJGljQtT3JYxkFJRgOF_aJ9MJfsIaPuNQ72ZRxv1TNzH7LOoBM0Ddw6XX/s320/mackay_droid.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRsi6FF7mb5o_1iolnLuH5SPxh_GEDRArLK2lskwKhtiUdVC4pu3nbGcTgkBMCCjt0crEBEJzVXWAqrhnw2SUJGljQtT3JYxkFJRgOF_aJ9MJfsIaPuNQ72ZRxv1TNzH7LOoBM0Ddw6XX/s800/mackay_droid.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2016 (out) ::", "url": "https://cocktailvirgin.blogspot.com/2017/01/freds-picks-for-top-cocktails-of-2016.html", "published": "2017-01-01T11:00:00.001-05:00", "updated": "2024-01-03T12:13:16.301-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "pour", "attribution": { "creator": "Luc Thier", "source": "Backbar", "year": 2016 }, "categories": [ "*yearend" ], "ingredients": [ "4 Devils" ], "instructions": "Pouring Ribbons Top billing for the month was another tough one to call, but", "body_text": "At the end of 2010, someone challenged me as to what my favorite drink of the year, and I was flummoxed for there were so many good options to chose from. As I sat down to compose my thoughts, I divided my list by whether I had them out at a bar or in at home, and I subdivided each of those by month. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. Each month was selected for when the drink post appeared and not when they were had. Without further ado, here is the seventh annual installment for drinks I had out on the town for 2016 with a runner up or two listed.\nJanuary:\nFor best drink out, I opted for Luc Thier's\nFerrari Colada\nfor merging the Fernet-Campari hybrid with the classic Piña Colada at\nBackbar\n. Runners up were the amaro-Tiki riff on the Royal Bermuda Yacht Club at\nSarma\ncalled the\nAdriatic Yacht Club\nand the Manhattanesque\n4 Devils\nat\nA Wink & A Nod\n.\nFebruary:\nWith the help of David Wondrich,\nYvonne's\nfinally solved how to make the\nWard Eight\nnot a horrible drink due to the whiskey-orange juice combination (they added sherry!), so for that, I give February's top honor. For runners up, I rather enjoyed the tropical wonders of the\nEstragon\n's cachaça\nChachalaca\nand\nNo. 9 Park\n's agricole spice riff on the Royal Bermuda Yacht club called the\nVielle Daquiri\n.\nMarch:\nOne part flavor profile and one part garnish theatrics garnered\nSichuan Garden II\n's Baldwin Bars the month's pick with their\nNose Dive\n.\nBackbar\n's Gilligan's Isle meets Little Guiseppe in the\nLittle Buddy\nand\nHighball Lounge\n's rum- and spice-laden\nFull Sail Swizzle\nwere also worth the mention.\nApril:\nI split the honors for best drink of the month with\nStoddard\n's sherry bomb, the\nPalomino Sling\n, and\nBackbar\n's amaro-tropical\nPinwheel Swizzle\n.\nMay:\nTropical notes feature in two out of the three drinks this month including the winner,\nSichuan Garden II\n's tribute to Privateer Rum distiller Maggie Campbell in the\nCampbell Town Rock\n. Also worthy of a nod or two are\nTrina Starlite Lounge\n's\nDengue Fever\nand\nAmes Street Deli\n's mashup of a Rob Roy with a Red Hook and a Green Point in the\nCharles Roy\n. RIP Ames Street; we did get one more visit after drinking the Charles Roy before it closed less than a week later.\nJune:\nThe month was a tough one to give an order to, but the\nHawthorne\n's elegant\nHoly Molé\ntook the Penicillin and swapped banana liqueur for the honey. I was also impressed by\nGreen Street\n's\nDouble Entendre\nboth for the name and the elegant use of sherry and amaro in a gin drink and\nCitizen Public House\n's split rum-tequila drink\nWaking Up Ain't Easy\n.\nJuly:\nDespite taking a week off to go to Tales of the Cocktail (those drinks are next), the remainder of the month yielded a lot of great drinks. After a bit of decision, I gave the month's top billing to\nAmes Street Deli\n's complex Rusty Nail riff, the\nBitter Nail\n, that I had less than a week before they closed. For honorable mention honors,\nEstragon\n's bitter-fruit-spice\nM.N. Roy\nand\nSichuan Garden II\n's entertaingly named\nThe Adventures of Peat & Peat\n. Somehow I opted for three Campari drinks this month!\nNew Orleans & Tales of the Cocktail:\nI was rather impressed again by\nCane & Table\n's drink program and their elegant yet funky\nDeath & Sundries\ngets my pick as a great Sherry Cobbler riff. For seconds, Joaquin Simo of\nPouring Ribbons\nnot only crafted a great Martini variation\nSweet Valley High\n, but the story he emailed me when he got back was excellent; and\nLatitude 29\n's Jungle Bird tribute to Paul Gustings, the\nPaul of the Jungle\n, was also memorable.\nAugust:\nFirst place for August would have to go to the juice-free Stiggins' rum curiosity at\nBrick & Mortar\ncalled the\nJungle Stirred\n. Tip of the hat to two heat busters,\nRussell House Tavern\n's\nHoti Hoti\nand\nSichuan Garden II\n's\nSummertime Sling\n.\nSeptember:\nPicking the top three drinks was easier than ordering them.\nEstragon\n's\nBootlegger's Breakfast\nhad a medley of flavors that lure me back mentally enough to give it the nod.\nCraigie on Main\n's\nPastry War\nand\nArea Four Ink Block\n's\nAny Other Name\nwere worthy competitors.\nOctober:\nWith the cooling weather,\nTiger Mama\n's Manhattan riff, the\nKan Shibuya\n, hit its mark for October. Definitely noteworthy were\nBackbar\n's mezcal Buck, the\nMagical Mezcal Mystery Cure\n, and\nEstragon\n's strange Sidecar variation, the\nAbricot Chevalier\n.\nNovember:\nTop billing for the month was another tough one to call, but\nBrick & Mortar\n's\nEverything Nice\nhit fruit and spice notes with a sexy Cognac backbone. Definitely delights to drink were two Tiki offerings: one from\nBackbar\ncalled the\nPassport Painkiller\n, and the other from\nSarma\ncalled the\nMerchant's Fog Cutter\n.\nDecember:\nAll three drinks I selected for the month were amaro-containing Tiki from a trio of newcomers to the scene, and all three I would have again. A tough call, but\nBar Mezzana\n's\nDutch Totem\nthat took a Genever route was pretty novel. Also delightful were\nThe Automatic\n's\nDevil's Left Hand\nand\nBenedetto\n's\nMaitalia\n. I look forward to what else these three can conjure up in the upcoming year!\nSo there are my 35 best drinks in Boston for 2016 with a trio from Tales of the Cocktail and New Orleans thrown in. From the local talent, those drinks stem from 22 different establishments across town (and some just outside of town). For trends, I would say that amaro-containing drinks are still king although they are being used less abrasively than in the past; the point is not so much jarring the palate but to combine and synergize with other flavors. One of those ways is in Tiki, and regardless of ingredients, Tiki, Swizzles, and other tropical styles are on the rise. Along with that, presentation has increased with garnish eloquence taking a step forward. Finally, lighter drinks especially ones that focus on more aperitif and fortified wines than spirits such as in Cobblers and Collins are also catching my note. So cheers, and I look forward to what 2017's list will bring!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDuiuAMO-Hc2BIAzKZdlY5TpIGKXEFRZMOP2tdWZyqLwxp240QQ96u9mLzLI_Pf8w1zFFPfTEbWog9V9zLTiisCLzIO1PBoNseWdMtKeuH_StWfOiPLQTqkYBUV2XywqFJv1-NIoINV2Q/s320/wardeight1466.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCTAsIkLPlbc4aaUd8cTtkHJEXzDFtQTSsd7PWnaFDKJGiwCT-0v8neHMoHWqolk-fsY4Y3kzj2uVDyyq9OHlpTobAIV9Kiige-Gp_1as-Nku39jZT_kvfq3fdsTELYar_eX02lyO4JBe/s320/campbelltown1780.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTbcornmSDJEp2Y6HULiUdZDbpBkYIlncB5fMQpuZnUXFIMWyodgwjNjYQhhklxkK008QExC0_8ORT6YpM6PzeDrZw71U8LqVUrylh_Za462gtlJv7_-ckt5bGhwGeq0S0KKNFrrKMUDx/s320/petejungle1924.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82byBP2fwpdJhd61FBLo-L4a6U1kpZufsbQ42YujJ1XS0x_Idgqlaf74y31gi4Wp89qRmmApr1DY-6JJsRALu6xKfIECQc_Gw2wCiz6WlOgf9bjXPcg1oVWfczhWzQy9F7yvF6bMaQZan/s320/kanshibuya2075.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDuiuAMO-Hc2BIAzKZdlY5TpIGKXEFRZMOP2tdWZyqLwxp240QQ96u9mLzLI_Pf8w1zFFPfTEbWog9V9zLTiisCLzIO1PBoNseWdMtKeuH_StWfOiPLQTqkYBUV2XywqFJv1-NIoINV2Q/s800/wardeight1466.jpg", "comment_count": 0 }, { "title": "silver lining", "url": "https://cocktailvirgin.blogspot.com/2017/01/silver-lining.html", "published": "2017-01-02T08:00:00.000-05:00", "updated": "2017-06-30T12:50:17.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Joseph Schwartz", "source": "Milk & Honey", "year": 2001 }, "categories": [ "egg white", "lemon juice", "licor 43", "soda", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Jim Beam)", "3/4 oz Licor 43", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a Collins glass with a long ice cube (several ice cubes), and top off with soda water (2 oz soda water in glass, 1 1/2 oz soda water to top off). I added a lemon twist.", "body_text": "1 1/2 oz Rye Whiskey (Jim Beam)\n3/4 oz Licor 43\n3/4 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice, strain into a Collins glass with a long ice cube (several ice cubes), and top off with soda water (2 oz soda water in glass, 1 1/2 oz soda water to top off). I added a lemon twist.\nTwo Mondays ago, I looked to\nSasha Petraske: Regarding Cocktails\nfor drink inspiration. The Silver Lining caught my eye; it was crafted by Joseph Schwartz at Milk & Honey circa 2001 after Sasha brought in a bottle of Licor 43. Joseph decided to merge this new bar ingredient with his love for Rye Fizzes and Silver Fizzes, and perhaps the name was inspired by one of Chet Baker's songs that they favored at the time. In the glass, the Silver Lining gave forth a citrussy nose that preceded a creamy, carbonated lemon and orange sip. Next, the swallow issued rye flavors mollified by the egg white's smoothness and a large dose of vanilla from the liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9xrukrWo12Ssgf6-QZYRR-pWfIeVwOvOfMuKPvz6M9mGh4BTdmDBYrlerc1SWcX0EHoThI4D8iY_DysjcPL_MwoS5fRVrMxEzzMpzkL5z0amCjSJs8ZESigEagjWR9bI09DqEBI4LtKh/s320/silverlining2280.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9xrukrWo12Ssgf6-QZYRR-pWfIeVwOvOfMuKPvz6M9mGh4BTdmDBYrlerc1SWcX0EHoThI4D8iY_DysjcPL_MwoS5fRVrMxEzzMpzkL5z0amCjSJs8ZESigEagjWR9bI09DqEBI4LtKh/s800/silverlining2280.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2016 (in) ::", "url": "https://cocktailvirgin.blogspot.com/2017/01/freds-picks-for-top-cocktails-of-2016-in.html", "published": "2017-01-02T10:00:00.000-05:00", "updated": "2019-07-14T12:52:26.277-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "I will complete my seventh annual trilogy of year end wrap up posts by picking out the best recipes we tried at our home bar this year. Given my schedule of working nights, I find myself having the home bar as the only drinking option available, so I definitely have put a bit more focus on my closest and dearest bar with my posts. This list is dedicated to the best recipes created by bartenders, living, deceased, and unknown, from around the world all brought to me at my home bar (where luckily there is no last call).\nJanuary:\nThere were two really good drinks that I made from Lost Lake in Chicago with their eponymous\nLost Lake\nthat came across like a Jungle Bird meets a Mary Pickford getting top nod for the month. Two soda water lightened drinks got my attention as well including the\nVatican City\nfrom Mikki Kristola of L.A.'s The Varnish (that influenced by\nItalian Stallion\n) and\nPioneers of Mixing at Elite Bars\n'\nWest Indies Fizz\n.\nFebruary:\nI definitely enjoyed the brandy Diamondback riff, the\nSidewinder\n, from\nDeath & Co. Cocktail Book\n. Also of note were the Periodista-feeling\nShipwreck Daiquiri\nfrom\nTiki Drinks: Tropical Cocktails for the Modern Bar\nand the elegant pineapple-tinged Martini, the\nMadame Lou\n, from Boothby's 1934\nWorld Drinks & How to Mix Them\n(which helped to name my\nQueen of the Lava Beds\nfor V-Day at work that month).\nMarch:\nMy pick for March was Zac Overman's\nAngostura Colada\nfrom Fort Defiance that took the classic into funky rum and winter spice land. Runners up were two drinks that I have should have tried long before, namely Milk & Honey's\nBensonhurst\nManhattan riff and Don the Beachcomber's\nThree Dots and a Dash\n.\nApril:\nI really enjoyed the Daiquiri variation given my ingredient choices and recipe interpretation of the\nWestward\nfrom\nPioneers of Mixing at Elite Bars.\nThe split spirit-based\nHarvest Moon\nby Daniel Eun via\nThe PDT Cocktail Book\nand the ginger-spiced Daiquiri, the\nSnow White\n, were definitely good recipes in April.\nMay:\nA lot of good choices, but the fact that I made\nAll Jacked Up\nby Jordan Brower of Mayahuel twice by accident should be symbolic. I was also impressed by\nBravo Zulu\nas Vincent Toscano's Bacardi Legacy recipe and Phil Ward's\nBaltasar & Blimunda\nfrom the\nDeath & Co. Cocktail Book\n. While not necessarily a recipe runner up, my garnish from Trader Vic's\nTortuga\nis the photo below.\nJune:\nAnother tough month, but I still remember enjoying Frank Caiafra's\nFrida\nfrom the updated\nWaldorf Astoria Bar Book\na lot especially with the raspberry-Chartreuse combination. Garret Richard's\nYacht Rock\nfrom NYC's Slowly Shirley and Giuseppe Gonzalez's quirky\nMagic Julep\nwere also rather tasty.\nJuly:\nEven with a week away from the home bar due to Tales of the Cocktail, there were still a bounty of choices. Not only did I love Nick Detrich's\nAbsent Stars\nfrom Cane & Table at my home bar, but I also make it for certain guests at work. Also noteworthy were a Tiki duo -- one old and one new -- of Trader Vic's tequila\nPonche\nand Lost Lake's\nFog Cutter\nvariation.\nAugust:\nI am rather pleased with my purchase of the\nSmuggler's Cove\nbook and the Martin Cate's\nShudders in a Whisper\nis a good reason why.\nDavey Jones' Locker\nby Brad Farran as a Daiquiri tinged by Don's Mix and Fernet was rather good, as was the classic that I should have written about sooner, namely the\nApplejack Rabbit\nfrom 1928's\nHere's How Again\n.\nSeptember:\nIt was hard ordering these three, but I'll give the honors to a Crusta, namely rye-Cynar-mint\nPie-O-My\nby Brynn Smith of L.A.'s Sotto. Continuing on with the mint was a delightful Brazilian number from Charles H. Baker Jr.'s\nThe South American Gentleman's Companion\nwith the Bee's Knees-White Lady mashup, the\nBahia Busy Bee\n. The final slot was a toss up between two beasts of flavor with the nod going to Rafa Garcia Febles' Young Marble Giants tribute,\nColossal Youth\n(the other was the\nShattered Glasser\n, by the way).\nOctober:\nI was really impressed by the recipes I made in Lou Bustamante's\nComplete Cocktail Manual\n, and I selected the\nShark God of Molokai\nby Andrew Dolinsky of Cleveland Heath in St. Louis as October's pick. A brandy Brooklyn-Creole mashup from\nPioneers of Mixing at Elite Bars\ncalled the\nBenediction\nwas delightful as was the\nLuau\nfrom\nThe PDT Cocktail Book\n.\nNovember:\nMartin Cate's aquavit-driven\nPort of Göteborg\nwas not one from his book but one published on Facebook, but it was worthy of mention. Secondly, the agave\nMidnight Bouquet\nfrom Meaghan Dorman of Manhattan's Raines and light but flavorful Pimm's-Tiki\nThe Isle of Fawkes\nfrom Brian Maxwell of the Grass Skirt Tiki Room & the Side Bar both in a Columbus, Ohio, deserve note.\nDecember:\nSomehow the combination of Scotch, raspberry, and lemon was magical in the\nDevery Crusta\nfrom\nPioneers of Mixing at Elite Bars.\nAlso of note were Sother Teague's room temperature\nBlack Rock Chiller\nfrom\nThe Cocktail Chronicles\nthat astounds me at how well it works, and the\nSherry Cobbler\nfrom the\nCanon Cocktail Book\n(if you can source Paxtxaran that is).\nI do want to tip the hat to\nSasha Petrashe: Regarding Cocktails\nand Brad Parson's\nAmaro\nbook that had great drinks that sadly got nudged on certain months.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJUgHiOXniPPJ15d3sux8re7r1siKIYPdz-VIsjaTf677OZrsWWfAyOohyphenhyphenk8zb-JkVVST-PaE6rYHxuHIcY-SNvXUKWOyVZNyP0c4mk4djhiVc6arcUzE4aQVH2mcHOfXyT41d_KUm8u_/s320/madameloe1457.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RMuTZGqbD-H48ZZDqOZKu8cgF7L6P8O8Gu13irZxBSu4_2NTSCUT1xPBcD2b9ip8GzxiKvUEMPJIuRJo__gMDt8JfFpsHZCM2eKTYcBwUugA0flOGNYc6KtIACURX5Vuk0rNFkcOQz2X/s320/tortuga1720.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPgxuxuDnA2pIelhCE6cOyFz1i43-VVFUCcZCG3c1zUFcmZchyphenhyphenVKM2GJB8unfiPbTfKe_sg8B6cPHRmm07nJWa5f-CmHNljgV7GfpVOT7iKMRvPEKQZ9OIQjjU705OcFa5mKvYo4xsJG2/s320/applejackrabbit1987.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogS_5ZUECzjudT51ihfIySVn1SG7yiYasbK8lunK4NYRdGUduZvQRbnsgE7dx2ucbkJpvmbkcEhQlekmbGjX1mWehiLcOioRb9XmXHGvmDB5Dbgn867bg8Hbs1PA7x2UEYZbQcfmq0hPO/s320/sharkgod2120.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJUgHiOXniPPJ15d3sux8re7r1siKIYPdz-VIsjaTf677OZrsWWfAyOohyphenhyphenk8zb-JkVVST-PaE6rYHxuHIcY-SNvXUKWOyVZNyP0c4mk4djhiVc6arcUzE4aQVH2mcHOfXyT41d_KUm8u_/s800/madameloe1457.jpg", "comment_count": 0 }, { "title": "canton", "url": "https://cocktailvirgin.blogspot.com/2017/01/canton.html", "published": "2017-01-03T08:00:00.000-05:00", "updated": "2017-06-30T12:49:20.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "bitters (Angostura)", "grenadine", "maraschino", "rum" ], "ingredients": [ "2 oz Jamaican Rum (Coruba)", "2 tsp Grenadine (1/3 oz)", "2 dash Maraschino (1/6 oz Luxardo)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass. A recipe in another Trader Vic book included a lemon twist (but I saw that recipe afterwards and thus did not have a garnish here).", "body_text": "2 oz Jamaican Rum (Coruba)\n2 tsp Grenadine (1/3 oz)\n2 dash Maraschino (1/6 oz Luxardo)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass. A recipe in another Trader Vic book included a lemon twist (but I saw that recipe afterwards and thus did not have a garnish here).\nTwo Tuesdays ago, I reached for Trader Vic's 1981 edition of the 1946\nBook of Food & Drink\nand spotted the Canton that was listed as a Trader Vic original. The recipe read like a rum Old Fashioned with the sweetener being a combination of grenadine and Maraschino seen in other drinks of that era like the\nMary Pickford\nand the\nChamps-De-Mars Daiquiri\n. After the drink was made, I later found the recipe in Trader Vic's 1947\nBartender's Guide\n, and it included a lemon twist.\nThe Canton began with a nutty aroma from the Maraschino, a funk one from the Jamaican rum, and an allspice aspect from the bitters on the nose. Next, caramel, berry, and a hint of cherry filled the sip, and the swallow mingled funky rum, nutty, and clove flavors. Instead of an Old Fashioned, the drink reminded me of a rum\nFancy Free\nwith the pomegranate here taking the place of the Fancy Free's orange bitters fruit note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9afDxTschqRttAivitwOQN4gA_ac0wzOvQ3qup08wu9auLkMLnnuWvBa1IzSjIxy_odETt27lJp75wTIcpWrnVeRIuwAGVzcDdYmXsVuB7Rjrp_-nGtHOCPYZGq1b8K3jU4jc32w9JKF/s320/canton2283.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9afDxTschqRttAivitwOQN4gA_ac0wzOvQ3qup08wu9auLkMLnnuWvBa1IzSjIxy_odETt27lJp75wTIcpWrnVeRIuwAGVzcDdYmXsVuB7Rjrp_-nGtHOCPYZGq1b8K3jU4jc32w9JKF/s800/canton2283.jpg", "comment_count": 0 }, { "title": "rye hummingbird", "url": "https://cocktailvirgin.blogspot.com/2017/01/rye-hummingbird.html", "published": "2017-01-04T08:00:00.000-05:00", "updated": "2017-06-30T12:48:47.075-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Marcos Tello", "source": null, "year": null }, "categories": [ "chartreuse (green)", "honey", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Sazerac)", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup", "1 tsp Green Chartreuse" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Rye Whiskey (Sazerac)\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup\n1 tsp Green Chartreuse\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I selected\nSasha Petraske: Regarding Cocktails\nand was intrigued by the Rye Hummingbird especially after recalling how well lemon, honey, and Chartreuse worked in the\nBoard of Directors\n. Sasha was a big fan of tinkering with the Bee's Knees such as swapping the citrus to lime to create the Business. This encouraged Chad Solomon to add Green Chartreuse to the classic to craft the Gin Hummingbird Down, and Marcos Tello took the progression a step further by doing this rye twist.\nThe Rye Hummingbird Down shared a rye and floral honey bouquet with hints of Chartreuse's herbal to the nose. Next, lemon, honey, and malt mingled in the sip, and the swallow had rye transitioning to Chartreuse's herbal flavors combined with additional honey notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhom7rqSRqQVO8rHbZa9zuR-D3ZBSVrz_itIzxIqUL2kyuHWo-qkZUv-jAEn_abmwCUZrXRrKDCLHvRNWcYZZ0bc2Srt9IMzDff9pO625k2jiBv0mn5u9RYYhfsyJvXVxfr6TGlrpDTX9qf/s320/ryehummingbird2288.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhom7rqSRqQVO8rHbZa9zuR-D3ZBSVrz_itIzxIqUL2kyuHWo-qkZUv-jAEn_abmwCUZrXRrKDCLHvRNWcYZZ0bc2Srt9IMzDff9pO625k2jiBv0mn5u9RYYhfsyJvXVxfr6TGlrpDTX9qf/s800/ryehummingbird2288.jpg", "comment_count": 0 }, { "title": "the silent x", "url": "https://cocktailvirgin.blogspot.com/2017/01/the-silent-x.html", "published": "2017-01-05T08:00:00.000-05:00", "updated": "2017-06-30T12:47:16.050-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "automatic" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jordan Runion", "source": "the Automatic", "year": null }, "categories": [ "#automatic", "lemon juice", "lime juice", "mezcal", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Lustau Amontillado Sherry", "3/4 oz Del Maguey Mezcal Vida", "1/2 oz Cinnamon Syrup", "1/4 oz Agave Syrup", "1/2 oz Lemon Juice", "1/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a tall glass, fill with crushed ice, garnish with 7 dash Regan's Orange Bitters and an orange twist, and add a straw.", "body_text": "1 1/2 oz Lustau Amontillado Sherry\n3/4 oz Del Maguey Mezcal Vida\n1/2 oz Cinnamon Syrup\n1/4 oz Agave Syrup\n1/2 oz Lemon Juice\n1/4 oz Lime Juice\nShake with ice, strain into a tall glass, fill with crushed ice, garnish with 7 dash Regan's Orange Bitters and an orange twist, and add a straw.\nAfter my shift two Thursdays ago, it was early enough to make it over to the Automatic where I found a seat in front of bartender Pam Maguire. For a first drink, I asked Pam for the Silent X that she attributed to Jordan Runion. Given the menu description, I was expecting more of a mezcal-forward up drink; instead, I was pleasantly surprised that it was more of a smoky Sherry Cobbler in style. Once prepared, the Silent X greeted the nose with an orange aroma from the bitters and twist oils. Next, a grape and citrus sip gave way to nutty sherry, vegetal agave, and cinnamon on the swallow with a lingering smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5Z_opMb7QJn-rXMsTLxyHfeYgdv8CoAaQApya0nfU1i2DLkbOePdt0L27tJjt-9FDPnt930tADAX7iaBB6bHCMzDbKIugu71NnT92ZPwuw1HagrfjmhxGrICQMwlsz01RkEGDcf-1XVt/s320/silentx2289.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5Z_opMb7QJn-rXMsTLxyHfeYgdv8CoAaQApya0nfU1i2DLkbOePdt0L27tJjt-9FDPnt930tADAX7iaBB6bHCMzDbKIugu71NnT92ZPwuw1HagrfjmhxGrICQMwlsz01RkEGDcf-1XVt/s800/silentx2289.jpg", "comment_count": 0 }, { "title": "black flip", "url": "https://cocktailvirgin.blogspot.com/2017/01/black-flip.html", "published": "2017-01-06T08:00:00.000-05:00", "updated": "2017-06-30T12:46:41.526-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jim Meehan", "source": "P.D.T. Cocktail Book", "year": 2007 }, "categories": [ "beer", "egg", "rum", "simple syrup" ], "ingredients": [ "2 oz Brooklyn Black Chocolate Stout (Stone Xocoveza Stout)", "1 1/2 oz Cruzan Black Strap Rum", "1/2 oz Demerara Syrup", "1 Whole Egg" ], "instructions": null, "body_text": "2 oz Brooklyn Black Chocolate Stout (Stone Xocoveza Stout)\n1 1/2 oz Cruzan Black Strap Rum\n1/2 oz Demerara Syrup\n1 Whole Egg\nSwirl to de-gas the beer, shake once without ice and once with ice, strain into a Fizz glass (rocks glass), and garnish with freshly grated nutmeg.\nTwo Fridays ago, I was opening a stout beer, so I saved some to make Jim Meehan's circa 2007 Black Flip from the\nP.D.T. Cocktail Book\n. I had been kicking myself when I had spotted the recipe a few days ago, for I had just unknowingly drank the one Brooklyn Black Chocolate Stout that I had bought; instead, I made this recipe with a different dark beer in my refrigerator. Meehan created this recipe after being inspired by Wayne Curtis' chapter on Flips in\nAnd A Bottle Of Rum\n. While I have had other dark beer Flips such as the\nBlack Cadillac\n,\nRumbustion Flip\n, and\nBreakfast of Champions\n, I still felt it was important to try the drink that pre-dated all of them by a few years or more. Moreover, the recipe reminded me of Meehan's\nGreat Pumpkin\nwhich is an epic autumnal beer-egg drink.\nThe Black Flip shared a nutmeg aroma with dark notes from either the beer or the black strap rum. Next, a creamy caramel sip gave way to molasses, coffee, cinnamon, and vanilla notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymi34y7shAyia9id6hh0A-q6Dt57ntSKRRNNcJsLI5MI5YZhEeJwdv-fxEgTLrAcpKV9sR4zJjE9x-nZmZsVct-lCJKWmFCdJid60F1bb9aDF85O25Jzqck7E1s5jQdmigzSFr0Uxa-JA/s320/blackflip2291.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymi34y7shAyia9id6hh0A-q6Dt57ntSKRRNNcJsLI5MI5YZhEeJwdv-fxEgTLrAcpKV9sR4zJjE9x-nZmZsVct-lCJKWmFCdJid60F1bb9aDF85O25Jzqck7E1s5jQdmigzSFr0Uxa-JA/s800/blackflip2291.jpg", "comment_count": 0 }, { "title": "storm the beach", "url": "https://cocktailvirgin.blogspot.com/2017/01/storm-beach.html", "published": "2017-01-07T08:00:00.000-05:00", "updated": "2017-06-30T12:46:04.855-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Ryan Welliver", "source": "Imbibe", "year": null }, "categories": [ "bitters (other)", "falernum", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Hamilton 86° Demerara Rum (El Dorado 5 Year)", "1/2 oz Plantation O.F.T.D. Rum (1 oz Plantation Dark)", "1/2 oz Velvet Falernum", "1/2 oz Cinnamon-Cumin Syrup (*)", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "2 drop Bittermens Tiki Bitters (8 drop Bittercube Jamaican #2)" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a dehydrated grapefruit slice (fresh grapefruit slice).", "body_text": "1 oz Hamilton 86° Demerara Rum (El Dorado 5 Year)\n1/2 oz Plantation O.F.T.D. Rum (1 oz Plantation Dark)\n1/2 oz Velvet Falernum\n1/2 oz Cinnamon-Cumin Syrup (*)\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n2 drop Bittermens Tiki Bitters (8 drop Bittercube Jamaican #2)\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a dehydrated grapefruit slice (fresh grapefruit slice).\n(*) Syrup: Bring 1 cup water and 2 broken up cinnamon sticks to a boil, simmer 10 minutes. Meanwhile, toast 3 tsp cumin seed and grind. After the 10 minutes, add 2 cup sugar and the ground cumin. Strain and refrigerate. Note: I did this 1/4 scale, and I also made this as a 1:1 syrup and increased the volume from 1/2 oz to just under 3/4 oz.\nTwo Saturdays ago before I started cooking for Christmas eve, I spotted Ryan Welliver's Storm the Beach drink recipe in\nImbibe\n. Ryan won the Charleston Wine & Food \"Rum, Rum Rudolph\" competition with this Tiki drink, and I was willing to give it a go especially since the structure reminded me of a\nJet Pilot\n. The recipe requires the crafting of a cinnamon-cumin syrup, and since I was already in the kitchen cooking, it was not that much extra effort. While cinnamon is a well known Tiki syrup, cumin is a bit less known but it has appeared via kümmel in tropical recipes like the\nSouth Pole Swizzle\n,\nTropicalia\n, and the\nMata Va'ha\n. Perhaps in a pinch, the syrup could be split between cinnamon and kümmel to achieve a similar effect.\nThe Storm the Beach greeted the nose with a grapefruit and cumin aroma. Next, the grapefruit continued into the sip where it mingled with the lime and rums' caramel flavors, and the swallow presented rum, cinnamon, cumin, and clove spice with a lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2-u7IGgLd1Rs6J6R8SuHfDjgHZ5yhXgYeu3oQiO5ZXP3GPYB7rtzmOHN4zyDoMy7bHjfhxBgX8XKCfkjFm3WHvHWuGR7OL3zsiYF2GY6lY5EtqQsBWbLcVpWTWCO3EPlpUahwLY9Kfju/s320/stormthebeach2293.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2-u7IGgLd1Rs6J6R8SuHfDjgHZ5yhXgYeu3oQiO5ZXP3GPYB7rtzmOHN4zyDoMy7bHjfhxBgX8XKCfkjFm3WHvHWuGR7OL3zsiYF2GY6lY5EtqQsBWbLcVpWTWCO3EPlpUahwLY9Kfju/s800/stormthebeach2293.jpg", "comment_count": 1 }, { "title": "remember the alamo", "url": "https://cocktailvirgin.blogspot.com/2017/01/remember-alamo.html", "published": "2017-01-08T08:00:00.000-05:00", "updated": "2017-06-30T12:45:20.642-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Canon Cocktail Book", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "cherry brandy", "punt e mes", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Lunazul)", "1 oz Punt e Mes", "1/4 oz Cherry Heering", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (St. George), and garnish with a cherry (omit).", "body_text": "1 1/2 oz Reposado Tequila (Lunazul)\n1 oz Punt e Mes\n1/4 oz Cherry Heering\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass pre-rinsed with absinthe (St. George), and garnish with a cherry (omit).\nTwo Sundays ago, I reached for\nThe Canon Cocktail Book\nand spotted a riff on the\nRemember the Maine\nthat Charles H. Baker, Jr. recorded in\nThe Gentleman's Companion\n. I was more intrigued by the swapping of Punt e Mes for the classic's sweet vermouth than I was by the aged tequila taking the place of the whiskey. Once built, the Remember the Alamo gave forth an anise aroma from the absinthe rinse at first before offering agave and other herbal notes. On the palate, the sip was dominated by the Punt e Mes' grape flavor, and the swallow lent vegetal agave and bitter cherry flavors with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mh-BmqLzDYwDbVKiQRbEiupyX6NhNs5CRoylFsOWBlIlYpfcHpwOczbtO4IgOBpoAenaHs6jcgZuyjYZrlw_3KjlBrpDNqsV66sweca4-KYheld70PzS8zhlkK_jbbZf2aq7XX1aZhEl/s320/rememberthealamo2296.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mh-BmqLzDYwDbVKiQRbEiupyX6NhNs5CRoylFsOWBlIlYpfcHpwOczbtO4IgOBpoAenaHs6jcgZuyjYZrlw_3KjlBrpDNqsV66sweca4-KYheld70PzS8zhlkK_jbbZf2aq7XX1aZhEl/s800/rememberthealamo2296.jpg", "comment_count": 0 }, { "title": "glandula del mono", "url": "https://cocktailvirgin.blogspot.com/2017/01/glandula-del-mono.html", "published": "2017-01-09T08:00:00.000-05:00", "updated": "2017-06-30T12:44:39.941-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Death & Co Cocktail Book", "year": 2008 }, "categories": [ "absinthe", "grenadine", "lemon juice", "orange juice", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Lunazul Reposado)", "2 dash Vieux Pontarlier Absinthe (1 bsp Pernod Absinthe)", "1/2 oz Lemon Juice", "1/2 oz Orange Juice (Cara Cara)", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Blanco Tequila (Lunazul Reposado)\n2 dash Vieux Pontarlier Absinthe (1 bsp Pernod Absinthe)\n1/2 oz Lemon Juice\n1/2 oz Orange Juice (Cara Cara)\n1/2 oz Grenadine\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I ventured back into the pages of the\nDeath & Co Cocktail Book\nwhere I happened upon Phil Ward's tequila\nMonkey Gland\nriff called Glandula del Mono. Phil in 2008 split the classic's orange juice with lemon juice to balance the sweetness of the grenadine. Then again, the grenadine level was increased relative to most Monkey Gland recipes to compensate, but it shifted the drink from a softer one smoothed over by orange juice to something more akin to a Sour. Once prepared, the Glandula del Mono presented agave notes with hints of anise to the nose. Next, orange, lemon, and berry flavors filled the sip, and the swallow was mostly about the tequila with anise nose on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBgED71OpgUXm5SOJVIopyTeNabITWpAd1DmwVfyX7YrobsiTDvNNOPBCzTBF0LFBMwDC6E_BjN8PPLztHlECleoSkgnrY2UDAs2iXaKI9aDY18IUVVI8J471b3wnKn0KEGRxTRyXzhTI/s320/glandulamono8391.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBgED71OpgUXm5SOJVIopyTeNabITWpAd1DmwVfyX7YrobsiTDvNNOPBCzTBF0LFBMwDC6E_BjN8PPLztHlECleoSkgnrY2UDAs2iXaKI9aDY18IUVVI8J471b3wnKn0KEGRxTRyXzhTI/s800/glandulamono8391.jpg", "comment_count": 0 }, { "title": "a drink has no name", "url": "https://cocktailvirgin.blogspot.com/2017/01/a-drink-has-no-name.html", "published": "2017-01-10T08:00:00.000-05:00", "updated": "2017-06-30T12:43:50.907-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Benjamin Kweskin", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "amaro", "bitters (orange)", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Cardamaro", "1 oz Lustau East India Solera Sherry", "1 dash Regan's Orange Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with orange oils from a twist.", "body_text": "1 oz Rittenhouse Rye\n1 oz Cardamaro\n1 oz Lustau East India Solera Sherry\n1 dash Regan's Orange Bitters\n1 dash Angostura Orange Bitters\nStir with ice, strain into a rocks glass, and garnish with orange oils from a twist.\nTwo Tuesdays ago, Andrea and I stopped into Craigie on Main for a nightcap. Andrea asked bartender Rob Ficks for A Drink Has No Name; she explained to me that it was a\nGame of Thrones\nreference, and Rob mentioned that it was created by his fellow bartender Benjamin Kweskin. Once prepared, the cocktail offered an orange and slightly nutty aroma that led into darker notes later on. Next, the sherry and Cardamaro's grape flavors filled the sip, and the swallow shared rye and a hint of nutty notes with a sharp chocolate-bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8iQ3zLc_LflctJGYU1xGl8TC_a6npJUOJPDt1Dm5kJNfQY_A2zOUicQJnoAQ8mUZOa8tYbeKxWAwYZwejwykjD0Ji6OUT__TUc_-NpYU6v3qk9Rsy3Xy-rj6OH0xcSS0m3NyzzncPXXcj/s320/drinkhasnoname2300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8iQ3zLc_LflctJGYU1xGl8TC_a6npJUOJPDt1Dm5kJNfQY_A2zOUicQJnoAQ8mUZOa8tYbeKxWAwYZwejwykjD0Ji6OUT__TUc_-NpYU6v3qk9Rsy3Xy-rj6OH0xcSS0m3NyzzncPXXcj/s800/drinkhasnoname2300.jpg", "comment_count": 0 }, { "title": "get the wolfe", "url": "https://cocktailvirgin.blogspot.com/2017/01/get-wolfe.html", "published": "2017-01-10T10:00:00.000-05:00", "updated": "2017-06-30T12:43:12.937-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rob Ficks", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "bitters (orange)", "cynar", "punt e mes", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Grant's Blended Scotch", "3/4 oz Punt e Mes", "1/4 oz Lustau East India Solera Sherry", "1/4 oz Lustau Amontillado Sherry", "1/4 oz Cynar", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist.", "body_text": "1 1/2 oz Grant's Blended Scotch\n3/4 oz Punt e Mes\n1/4 oz Lustau East India Solera Sherry\n1/4 oz Lustau Amontillado Sherry\n1/4 oz Cynar\n1 dash Angostura Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist.\nFor my cocktail at Craigie on Main, I asked Rob Ficks for the Get the Wolfe that had caught my attention the last visit or two. Rob explained that it was his creation and that originally it utilized all East India Solera Sherry, but he split it with amontillado to dry out the balance a touch. In the glass, the Get the Wolfe gave forth an orange and grape bouquet to the nose. The grape continued on into the sip where it mingled with the Scotch's malt, and swallow proffered smoky whisky and bitter herbal flavors. Although the amount of Cynar in the drink was slight, it did complement the Scotch here well perhaps in conjunction with the Punt e Mes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcVsWBshr7kNGHyLkYShHIZeFfjQeF_W7PPe2Jf5C4IfJMAYNOvxHi2PxffdKSp_MzRjSITEq-Y9Z3P7DM-2M78WkH9imcn-DaNCBpCFIwnWP3gCJtVWj920UJDcrtRjPtddSPfCHUucW/s320/getthewolf2301.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcVsWBshr7kNGHyLkYShHIZeFfjQeF_W7PPe2Jf5C4IfJMAYNOvxHi2PxffdKSp_MzRjSITEq-Y9Z3P7DM-2M78WkH9imcn-DaNCBpCFIwnWP3gCJtVWj920UJDcrtRjPtddSPfCHUucW/s800/getthewolf2301.jpg", "comment_count": 0 }, { "title": "eeyore's requiem", "url": "https://cocktailvirgin.blogspot.com/2017/01/eeyores-requiem.html", "published": "2017-01-11T08:00:00.000-05:00", "updated": "2017-06-30T12:41:32.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Toby Maloney", "source": "Violet Hour", "year": 2011 }, "categories": [ "bitters (orange)", "campari", "cynar", "fernet-branca", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Campari", "1/2 oz Tanqueray Gin", "1/4 oz Cynar", "1/4 oz Fernet Branca", "1 oz Dolin Blanc Vermouth", "15 drop 50/50 Bitters (1 dash Regan's Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from 3 twists.", "body_text": "1 1/2 oz Campari\n1/2 oz Tanqueray Gin\n1/4 oz Cynar\n1/4 oz Fernet Branca\n1 oz Dolin Blanc Vermouth\n15 drop 50/50 Bitters (1 dash Regan's Orange)\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from 3 twists.\nTwo Wednesdays ago, I finally purchased a replacement bottle of blanc vermouth and wanted to make a drink with it. One of the ones that I had queued up was Toby Maloney's Eeyore's Requiem that he created at Chicago's Violet Hour and got published in\nBeta Cocktails\nin 2011 (it did not appear in the 2009\nRogue Cocktails\nor 2010 intermediary zine\nBeta Cocktails\n). I had actually made the rum riff of this quirky gin drink in the\nWinnie the Pooh\nfrom the\nExperimental Cocktails Club\nbook. The trilogy of Campari, Cynar, and Fernet Branca is one that Toby has utilized elsewhere such as in the\nAutumn Negroni\nsave that the Campari is pushed way forward here.\nThe Eeyore's Requiem began with a bright orange oil aroma over that of the Campari's bitter orange notes. Next, the sip shared orange and peach flavors, and the swallow presented Campari balanced by Fernet's and Cynar's herbal bite which all came across as a complex bitter wave supplemented by the gin's botanicals. Moreover, the sweetness of the blanc vermouth helped to mollify the amari's bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxr0JBPM-rirfiWxKaN44SHVpABz3jGJHLZkSYgtAwmx7GPIWQ46UyUvbxkVT5u1y9at-IpMn7w674qFVYUnh6U8MQNdrMNS1GGcaqYOaJtiGwHftcMtguXnW4kBO2GeJxW5BLE6_wZZT/s320/eeyoresrequiem2304.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxr0JBPM-rirfiWxKaN44SHVpABz3jGJHLZkSYgtAwmx7GPIWQ46UyUvbxkVT5u1y9at-IpMn7w674qFVYUnh6U8MQNdrMNS1GGcaqYOaJtiGwHftcMtguXnW4kBO2GeJxW5BLE6_wZZT/s800/eeyoresrequiem2304.jpg", "comment_count": 0 }, { "title": "queens", "url": "https://cocktailvirgin.blogspot.com/2017/01/queens.html", "published": "2017-01-12T08:00:00.000-05:00", "updated": "2017-06-30T12:40:52.339-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "apricot liqueur", "bitters (orange)", "dubonnet", "scotch" ], "ingredients": [ "2/3 Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig)", "2 dash Dubonnet (1 oz Bonal)", "2 dash Apricot Liqueur (1/2 oz Rothman & Winter)", "1 dash Orange Bitters (2 dash Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig)\n2 dash Dubonnet (1 oz Bonal)\n2 dash Apricot Liqueur (1/2 oz Rothman & Winter)\n1 dash Orange Bitters (2 dash Regan's)\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago after my bar shift, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nto uncover another gem. In the whiskey section, I spotted the Queens that I had skipped over before since there is a better known Queens that is a Perfect Martini with pineapple juice akin to the\nBronx\n. Since very few people make the pineapple version anyways, I decided to give this recipe some attention. Once mixed, the Queens gave forth a peat smoke and apricot aroma. Next, grape and malt on the sip led into smoky whisky and bitter apricot on the swallow with an orange and quinine finish. Indeed, there was an elegance in the glass from the stone fruit complementing similar notes found in the Famous Grouse blend.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxBJwSa3H3lsYWhyU_1M-Wkee7T_bzpJHhUctY4VShv_Zoh2TaPFQJa09dV3y3cnFsOhLp5lcnlGBkd4tkJ1Co6QYOLBDQXMTldSIBDet5jXgtdurMaU-aOgFJwOAYb5j9b-MEwb4nCSh/s320/queens2306.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxBJwSa3H3lsYWhyU_1M-Wkee7T_bzpJHhUctY4VShv_Zoh2TaPFQJa09dV3y3cnFsOhLp5lcnlGBkd4tkJ1Co6QYOLBDQXMTldSIBDet5jXgtdurMaU-aOgFJwOAYb5j9b-MEwb4nCSh/s800/queens2306.jpg", "comment_count": 0 }, { "title": "black mesa", "url": "https://cocktailvirgin.blogspot.com/2017/01/black-mesa.html", "published": "2017-01-13T08:00:00.000-05:00", "updated": "2017-06-30T12:39:41.766-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Damon Boelte", "source": "Grand Army Bar", "year": null }, "categories": [ "bitters (Angostura)", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Demerara Rum (El Dorado 5 Year)", "1/2 oz Overproof Jamaican Rum (Smith & Cross)", "1/2 oz Pedro Ximenez Sherry (Lustau)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double Old Fashioned glass with a large cube, and garnish with a flamed orange twist (not flamed).", "body_text": "1 1/2 oz Demerara Rum (El Dorado 5 Year)\n1/2 oz Overproof Jamaican Rum (Smith & Cross)\n1/2 oz Pedro Ximenez Sherry (Lustau)\n2 dash Angostura Bitters\nStir with ice, strain into a double Old Fashioned glass with a large cube, and garnish with a flamed orange twist (not flamed).\nTwo Fridays ago, I received my new issue of\nImbibe Magazine\nand I happened upon Damon Boelte's Black Mesa that he created at the Grand Army Bar in Brooklyn. The recipe appeared like Trader Vic's\nArawak Cocktail\nwith the Jamaican rum being split with one from Guyana. In the glass, the Black Mesa shared an orange and raisin aroma that was accented by the Jamaican rum's funk. Next, rich grape and the rums' caramel paired on the sip, and the swallow saw the return of the funky rum along with raisin and winter spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FG6QnXBBVaV_YtWbUbwPG69td5BU_-4xREhL-Dp65WM3Jjn7t8ba4GMiNzBLyBan2G5xzZNLdbw_ZYertXNLLZdmVd0pf5enCdIWmqk4RplF1xCKOhzYth5g70DbiiWyGrfWxeta5i1X/s320/blackmesa2308.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FG6QnXBBVaV_YtWbUbwPG69td5BU_-4xREhL-Dp65WM3Jjn7t8ba4GMiNzBLyBan2G5xzZNLdbw_ZYertXNLLZdmVd0pf5enCdIWmqk4RplF1xCKOhzYth5g70DbiiWyGrfWxeta5i1X/s800/blackmesa2308.jpg", "comment_count": 0 }, { "title": "pondo punch", "url": "https://cocktailvirgin.blogspot.com/2017/01/pondo-punch.html", "published": "2017-01-14T08:00:00.000-05:00", "updated": "2017-06-30T12:39:07.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Pondo", "source": "Trader Vic's Book of Food & Drink", "year": 1946 }, "categories": [ "curacao", "grenadine", "lemon juice", "orange juice", "rum", "soda" ], "ingredients": [ "3 oz Puerto Rican Rum (Caliche)", "1/2 oz Curaçao (Van der Hum)", "1/4 oz Grenadine", "1 oz Orange Juice (Cara Cara)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a 14 oz glass with 3 oz soda water, and fill with crushed ice. Garnish with sliced fruits in season (orange slice).", "body_text": "3 oz Puerto Rican Rum (Caliche)\n1/2 oz Curaçao (Van der Hum)\n1/4 oz Grenadine\n1 oz Orange Juice (Cara Cara)\n1/2 oz Lemon Juice\nShake with ice, strain into a 14 oz glass with 3 oz soda water, and fill with crushed ice. Garnish with sliced fruits in season (orange slice).\nAfter my New Year's Eve shift at Loyal Nine, I wanted to relax with something tropical so I reached for Trader Vic's\nBook of Food & Drink\n(1981 edition of the 1946 original). There, I spotted the Pondo Punch that Vic described as, \"We used to drink these on the Borneo Coast. Pondo, our Filipino boy, concocted this drink. It's a nice drink before sundown, and after four of them, keep away from open flames.\" The recipe is denoted with a symbol listing it as a Trader Vic original, but he attributed the history to someone else in the recipe description. The text did not allude to what stupidity occurred after drinking 4 of these, but one was mighty potent besides the 14 ounces of booze that would be in the quartet. Once prepared, the punch shared an orange aroma that led into a carbonated orange and lemon sip and a rum-driven swallow. Overall, the drink was a pleasant Rum Collins, and perhaps a more flavorful rum as well as upping the curaçao, grenadine, and tart citrus might help to give the drink a bit more character.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT203UrNJWwsFnXoL63_L6cKSEls6_W-zgtTaAkfnnLfgoiIuFbRqHjCY8ipo2BkFyvccwBDazVu_kPxDWb-dywmKJPOQMrojuEJMEIduoyi5b_IPeD1R0vqjph9CeTx6euTelSM-G4i61/s320/pondopunch2309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT203UrNJWwsFnXoL63_L6cKSEls6_W-zgtTaAkfnnLfgoiIuFbRqHjCY8ipo2BkFyvccwBDazVu_kPxDWb-dywmKJPOQMrojuEJMEIduoyi5b_IPeD1R0vqjph9CeTx6euTelSM-G4i61/s800/pondopunch2309.jpg", "comment_count": 0 }, { "title": "alto california", "url": "https://cocktailvirgin.blogspot.com/2017/01/alto-california.html", "published": "2017-01-15T08:00:00.000-05:00", "updated": "2017-06-30T12:38:32.093-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alex Day", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "chartreuse (yellow)", "simple syrup (cinnamon)", "tequila", "vermouth (bianco)" ], "ingredients": [ "2 oz Siembra Azul Blanco Tequila (Avion)", "3/4 oz Dolin Blanc Vermouth", "1/2 scant oz Yellow Chartreuse", "1/4 tsp Cinnamon Syrup (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Siembra Azul Blanco Tequila (Avion)\n3/4 oz Dolin Blanc Vermouth\n1/2 scant oz Yellow Chartreuse\n1/4 tsp Cinnamon Syrup (1/4 oz)\nStir with ice and strain into a cocktail coupe.\nAfter my shift two Sundays ago, I reached for the\nDeath & Co. Cocktail Book\nfor liquid salvation. The recipe that called out to me was Alex Day's 2009 Alta California which reminded me of an agave\nAlaska\n-\nPuritan\n. I misread the 1/4 tsp and added a full 1/4 oz of cinnamon syrup here, but my latest batch of that syrup is not that potent, so the effect save for the syrup was perhaps similar. In the glass, the Alta California presented agave with herbal notes to the nose. Next, honey and white wine on the sip transitioned into a tequila and lightly herbal swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3jZUvCAombcACiVPGVi1t52UoHtDPbaTy5by_gfqQN7qwZ8DQ-A5lrTq2Kl87Xtpw-GLtB9hTmQs7ZTv4V70_1w14UJsmwreiEUGKtfXv5OW6NXyDQ3H0MDWY2q1_QjLWf-Nwl56oU37/s320/altacalifornia2311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3jZUvCAombcACiVPGVi1t52UoHtDPbaTy5by_gfqQN7qwZ8DQ-A5lrTq2Kl87Xtpw-GLtB9hTmQs7ZTv4V70_1w14UJsmwreiEUGKtfXv5OW6NXyDQ3H0MDWY2q1_QjLWf-Nwl56oU37/s800/altacalifornia2311.jpg", "comment_count": 0 }, { "title": "norwegian paralysis", "url": "https://cocktailvirgin.blogspot.com/2017/01/norwegian-paralysis.html", "published": "2017-01-16T08:00:00.000-05:00", "updated": "2017-06-30T12:37:35.037-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Smuggler's Cove", "year": null }, "categories": [ "aquavit", "lemon juice", "orange juice", "orgeat", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Orange Juice (Cara Cara)", "1 1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/4 oz Orgeat", "1/4 oz Demerara Syrup", "1 1/2 oz Aquavit (Aalborg)" ], "instructions": "Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a lemon wedge speared with a paper umbrella (orange twists).", "body_text": "1 1/2 oz Orange Juice (Cara Cara)\n1 1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/4 oz Orgeat\n1/4 oz Demerara Syrup\n1 1/2 oz Aquavit (Aalborg)\nShake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a lemon wedge speared with a paper umbrella (orange twists).\nTwo Mondays ago, my thirst led me to the\nSmuggler's Cove\nbook where I was lured in by their riff on the Polynesian Paralysis from 1971 that they sourced from Beachbum Berry's\nRemixed\n. The major issue with the original is that it calls for the Hawaiian spirit okolehao which can be hard to source on the mainland; Berry recommends Bourbon as a substitute here. Instead, Smuggler's Cove swapped the spirit to aquavit as well as halved the volumes to something more reasonable for one person. Aquavit has had good success in Tiki drinks such as the\nPort of Göteborg\nand the\nViking Fog Cutter\n, so I was definitely game to try this out.\nThe Norwegian Paralysis proffered a citrus and caraway bouquet that preceded a lemon, orange, and pineapple sip. The swallow led in with caraway and other aquavit botanicals as well a hint of nutty from the orgeat and ended with a pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNQajN-0VeRi_4v-Daz0SBXXxj3nLGGLaxtDOz2XpFmrimyP_zpWDO9dOOkYUhoh_WqSleF9Tz769hRaGucuAuvmuTTvoAAw8RtsjE_2vXblpM6TAUvg4Fl-oELd1_CR0HC5UOajcCCtP/s320/norwegianparalysis2314.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNQajN-0VeRi_4v-Daz0SBXXxj3nLGGLaxtDOz2XpFmrimyP_zpWDO9dOOkYUhoh_WqSleF9Tz769hRaGucuAuvmuTTvoAAw8RtsjE_2vXblpM6TAUvg4Fl-oELd1_CR0HC5UOajcCCtP/s800/norwegianparalysis2314.jpg", "comment_count": 0 }, { "title": "frank's cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/01/franks-cocktail.html", "published": "2017-01-17T08:00:00.000-05:00", "updated": "2017-06-30T12:36:55.679-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Frank Newman", "source": "American Bar", "year": 1900 }, "categories": [ "bitters (orange)", "cognac", "maraschino", "port (white)" ], "ingredients": [ "1 1/2 oz Cognac (Camus VS)", "1 1/2 oz White Port (Ramos Pinto)", "1 tsp Grenadine or Maraschino (1/4 oz Luxardo Maraschino)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Camus VS)\n1 1/2 oz White Port (Ramos Pinto)\n1 tsp Grenadine or Maraschino (1/4 oz Luxardo Maraschino)\n3 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nIn David Wondrich's\n2016: A Year in Drinks\narticle on the\nDailyBeast\n, he listed a simple but elegant Cognac cocktail he made at home in his list of memorable drinks that he had around the world. The recipe was the Frank's Cocktail crafted by Frank Newman who was tending bar in Paris where he published a cocktail book called the\nAmerican Bar\nin French. The unusual ingredient here is the white port that comes across as soft, sweet, and soothing all without masking the main spirit's flavor, and it is best known for being the flavor complement in the\nClubland\n. In Newman's 1900 edition, the drink appeared with a dash of grenadine, but the Maraschino option in his 1904 edition was the one that called out to me two Tuesdays ago.\nThe Frank's Cocktail greeted the senses with lemon oil, Cognac aromas, and a hint of nutty cherry on the nose. Next, a very smooth and clean white grape flavor filled the sip, and the swallow offered Cognac and nutty Maraschino notes smoothed out by the white port.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70v2-ivrQWEOB8tQ3EJnFykJJ-w_vNB8EfAUnwV2vG-e5w9nzNqEkE9xphLITqDrkGzeYFdVMHAfocu-bHR0DS01VCraVIbIQ3dNofFJ7we_fq1AtotFUf_PaBF96XAkRGBl0fvTnmQnn/s320/frankscocktail2316.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70v2-ivrQWEOB8tQ3EJnFykJJ-w_vNB8EfAUnwV2vG-e5w9nzNqEkE9xphLITqDrkGzeYFdVMHAfocu-bHR0DS01VCraVIbIQ3dNofFJ7we_fq1AtotFUf_PaBF96XAkRGBl0fvTnmQnn/s800/frankscocktail2316.jpg", "comment_count": 0 }, { "title": "abandon ship!", "url": "https://cocktailvirgin.blogspot.com/2017/01/abandon-ship.html", "published": "2017-01-18T08:00:00.000-05:00", "updated": "2017-06-30T12:36:19.600-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Felix Fernandez", "source": "Tiki Kon's Iron Tiki Tender", "year": 2014 }, "categories": [ "aperol", "bitters (Angostura)", "grapefruit juice", "lime juice", "orange juice", "orgeat", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "2 1/4 oz Appleton 12 Year Rum (Appleton Reserve)", "3/4 oz Aperol", "1 oz Lime Juice", "1/2 oz Orange Juice (Cara Cara)", "1 oz BG Reynold's Don's Mix (*)", "3/4 oz Orgeat", "3 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a hollowed pineapple shell (Tiki mug), and fill with crushed ice. Float a boat made out of a lime shell, cinnamon stick mast, and 1/2 star anise sail (lemon peel sail); pour 1 oz Wray & Nephew Overproof White Rum (Rum Fire) into the boat, and light on fire.", "body_text": "2 1/4 oz Appleton 12 Year Rum (Appleton Reserve)\n3/4 oz Aperol\n1 oz Lime Juice\n1/2 oz Orange Juice (Cara Cara)\n1 oz BG Reynold's Don's Mix (*)\n3/4 oz Orgeat\n3 dash Angostura Bitters\nShake with ice, strain into a hollowed pineapple shell (Tiki mug), and fill with crushed ice. Float a boat made out of a lime shell, cinnamon stick mast, and 1/2 star anise sail (lemon peel sail); pour 1 oz Wray & Nephew Overproof White Rum (Rum Fire) into the boat, and light on fire.\n(*)  Or use two parts grapefruit juice (2/3 oz) to one part cinnamon syrup (1/3 oz).\nTwo Wednesdays ago, I found a recipe posted by TikiWahine on the\nBarNotes\napp for an interesting Tiki drink called the Abandon Ship! The recipe was crafted by Felix Fernandez at Tiki Kon's 2014 Iron Tiki Tender event, and it seemed like an intriguing set of fruit flavors matched by spice. And the concept of a flaming ship garnish did not hurt. I had previously done a\nflaming pirate ship\nusing a citrus shell, peels, and, toothpicks, but the idea of smouldering spices seemed intriguing. Unfortunately, I could not locate the star anise jar at home, so I opted for a lemon peel sail here.\nThe 126 proof rum was slightly difficult to get lit, but soon after it caught, it made a candlewick out of the cinnamon stick. The fire was so bright that it made photography a bit challenging here. After the fire was extinguished, the funky rum from the lime shell and the smouldering cinnamon filled the air. I ended up dumping in the Rum Fire as a float, although mixing it in after a few sips would have been a good idea since the first taste at the end that was mostly this elixir was a bit of a change up. Next, the sip was rather citrus driven with lime, orange, and grapefruit notes coming together quite well with the fruit notes in the Aperol, and the swallow gave forth rum, grapefruit, nutty, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Qz52VPmLaU1LuJiBJimjOg8md0xhmk63p4PnZTV5aduDBrhfK78NWyefc2LbXyWvq5R7YA8obfDjgxk1Lajj2KFXi3F4lMgrsNw2Mv0W5UvXI099OjD0RddBgG9w_PLlP8kitYAYYzUz/s320/abandonship2319.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Qz52VPmLaU1LuJiBJimjOg8md0xhmk63p4PnZTV5aduDBrhfK78NWyefc2LbXyWvq5R7YA8obfDjgxk1Lajj2KFXi3F4lMgrsNw2Mv0W5UvXI099OjD0RddBgG9w_PLlP8kitYAYYzUz/s800/abandonship2319.jpg", "comment_count": 0 }, { "title": "dashboard hula girl", "url": "https://cocktailvirgin.blogspot.com/2017/01/dashboard-hula-girl.html", "published": "2017-01-19T08:00:00.000-05:00", "updated": "2017-06-30T12:35:40.425-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tainah Soares", "source": "Parlor Sports", "year": null }, "categories": [ "#trina's starlite lounge", "averna", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum", "3/4 oz Lustau Amontillado Sherry", "3/4 oz Averna" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with flamed orange oil from a twist.", "body_text": "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum\n3/4 oz Lustau Amontillado Sherry\n3/4 oz Averna\nStir with ice, strain into a cocktail coupe, and garnish with flamed orange oil from a twist.\nAfter my work shift two Thursdays ago, I went with my co-workers up the street to Trina's Starlite Lounge for a nightcap. For a drink, I asked bartender Nabanita Nag for the Dashboard Hula Girl. Nabanita explained how this was created by Tainah Soares as a tribute to the old band that one of the Parlor Sports' bartenders was in; moreover, a little research discovered that the drink was first placed on the menu with pineapple-infused El Dorado 12 Year Rum and Amaro Montenegro before the recipe switched to Plantation and Averna. Once mixed, the Dashboard Hula Girl gave forth orange and nutty aromas with a dark note from the Averna and perhaps the rum. Next, grape and caramel on the sip stepped aside to rum, pineapple, nutty, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzyaJfDMchcodU8D69ZxCQMnROAssIWtjD8tdFeQTQ6PXq9gv20p7uAPQOKlfC9JKUzqB6rxsNZc3VX6_UHIJfZxRbFA190a5udLany43jDkD9-d6HENk8JT5wK6jRmgE9xY1P37m3LoC/s320/dashboardhula_2320.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzyaJfDMchcodU8D69ZxCQMnROAssIWtjD8tdFeQTQ6PXq9gv20p7uAPQOKlfC9JKUzqB6rxsNZc3VX6_UHIJfZxRbFA190a5udLany43jDkD9-d6HENk8JT5wK6jRmgE9xY1P37m3LoC/s800/dashboardhula_2320.jpg", "comment_count": 0 }, { "title": "nordic toddy", "url": "https://cocktailvirgin.blogspot.com/2017/01/nordic-toddy.html", "published": "2017-01-20T08:00:00.000-05:00", "updated": "2018-07-24T12:14:23.052-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": "hot", "glassware": null, "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*hot", "*original", "malört", "rum", "simple syrup" ], "ingredients": [ "1 oz Baska Snaps Malort", "1 oz Old Ipswich Tavern Style Rum", "1/2 oz Grade A Molasses", "1/2 oz Demerara Syrup" ], "instructions": "Build in a pre-heated ~8 oz mug. Top with 4-5 oz boiling water, stir to mix, and garnish with a floated star anise pod.", "body_text": "1 oz Baska Snaps Malort\n1 oz Old Ipswich Tavern Style Rum\n1/2 oz Grade A Molasses\n1/2 oz Demerara Syrup\nBuild in a pre-heated ~8 oz mug. Top with 4-5 oz boiling water, stir to mix, and garnish with a floated star anise pod.\nMy drink of the day two Fridays ago was a riff on Jerry Thomas' 1862 Black Stripe recipe that was originally two ounces Santa Cruz rum and a tablespoon of molasses. Thomas'\nThe Bartender's Guide\ngave the option of serving the drink with shaved ice or filling the tumbler with boiling water and garnishing with nutmeg. I took to the hot path as I did with my apple brandy riff the\nBlack Limbertwig Toddy\n, and I split the original's rum with an equal portion of Malort. To balance the Malort's bitterness, I added demerara syrup to the mix, and I changed the garnish to a floated star anise pod instead of the nutmeg. One comment was that the combination reminded them of salted black licorice with its savory herbal essence.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKGvFPf-jyiNTS3ZukiEoiebTxxWWaYOpkuHXMJHFlVdTsarPFLhE6jCLgr9fMhHnPyfNBrciQLwpeXuLWmcnNnPlYzQDHM61qUwL9SGK_OMBi6crh7WvlFPZqeaOmUcAzjhoSkletAZy/s320/nordictoddy_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKGvFPf-jyiNTS3ZukiEoiebTxxWWaYOpkuHXMJHFlVdTsarPFLhE6jCLgr9fMhHnPyfNBrciQLwpeXuLWmcnNnPlYzQDHM61qUwL9SGK_OMBi6crh7WvlFPZqeaOmUcAzjhoSkletAZy/s800/nordictoddy_400.jpg", "comment_count": 1 }, { "title": "the search for delicious", "url": "https://cocktailvirgin.blogspot.com/2017/01/the-search-for-deliciousness.html", "published": "2017-01-20T10:00:00.002-05:00", "updated": "2025-01-21T12:43:17.950-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Kirk Estopinal", "source": "Beta Cocktails", "year": 2011 }, "categories": [ "bitters (orange)", "cynar", "lemon juice", "punt e mes" ], "ingredients": [ "2 oz Cynar", "3/4 oz Punt e Mes", "15-21 drop Lemon Juice (18 drop)", "6 dash Regan's Orange Bitters", "1 pinch Sea Salt (Baline)" ], "instructions": "Build in a rocks glass 1/8th rimmed with salt and stir with ice. Garnish with lemon oil from 5 twists and insert the last peel skin side in.", "body_text": "2 oz Cynar\n3/4 oz Punt e Mes\n15-21 drop Lemon Juice (18 drop)\n6 dash Regan's Orange Bitters\n1 pinch Sea Salt (Baline)\nBuild in a rocks glass 1/8th rimmed with salt and stir with ice. Garnish with lemon oil from 5 twists and insert the last peel skin side in.\nBefore leaving for my work shift two Fridays ago, I had already decided to make The Search for Delicious by Cure's Kirk Estopinal from 2011's\nBeta Cocktails\n. I had recently thought about the drink when I found the post for Will Thompson's\nThe Search for the Cure\nthat he made for me at Drink. I believe that I never made the original from the book for it reminded me a bit too much of the\nLittle Giuseppe\n, but I felt it was worth giving the recipe a try if only to revisit the delightful flavor combination. Once constructed, The Search for Delicious presented a grand lemon aroma from the quintet of twists' worth of oil. Next, a caramel and grape sip gave way to minty herbal and orange flavors on the swallow. Overall, the pinch of salt killed the bitterness from the Cynar and Punt e Mes but still allowed their herbal notes to come through.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdkUIUoX7fpTWH6DzpIgZIcaxp-eUWgLXC8wW0gwMRxu_kwvh80S3dTI4LMylWFIePcZ8a0_UJwH5rRYWg_eApq2rmStjbCiR4idQKV8YhlU2ywK09JvbfMuyk6QyG6Ng0QeI3ZmzQrY0/s320/serachdelicious2322.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdkUIUoX7fpTWH6DzpIgZIcaxp-eUWgLXC8wW0gwMRxu_kwvh80S3dTI4LMylWFIePcZ8a0_UJwH5rRYWg_eApq2rmStjbCiR4idQKV8YhlU2ywK09JvbfMuyk6QyG6Ng0QeI3ZmzQrY0/s800/serachdelicious2322.jpg", "comment_count": 0 }, { "title": "negative space", "url": "https://cocktailvirgin.blogspot.com/2017/01/negative-space.html", "published": "2017-01-21T08:00:00.000-05:00", "updated": "2017-06-30T12:32:14.077-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "absinthe", "champagne", "creme de cacao", "lemon juice", "suze" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CXV) was picked by Katie of the\nGarnish\nblog. The theme she chose was \"Chocolate,\" and she elaborated on the choice with her description of, \"I'm sorry to sabotage your well-intentioned New Year's resolutions to cut back on the booze and eat fewer sweets, but this month’s theme is... chocolate. When I think of chocolate and cocktails together, my mind still automatically conjures the image of a chocolate martini with a syrupy drizzle and a dollop of whipped cream, plucked right from the photo-laden menu of a classy establishment like Chili's or The Cheesecake Factory... My tastes have since evolved, and so has the role of chocolate in cocktails. Instead of creamy sugar bombs, bars are serving up crème de cacao classics like the 20th Century and Brandy Alexander, Boulevardiers made with cacao-nib infused Campari, and Oaxaca Old Fashioneds with mole bitters. Chocolate has found its way into serious cocktails, and I couldn't be happier about it. So this month, give in to your sweet tooth (or not) and see what you can do with a little chocolate! Chocolate liqueur, crème de cacao, chocolate bitters, cacao nibs, cocoa powder, cocoa tea... if it comes from the cacao plant, it's fair game.\"\nI started looking around for a chocolate recipe for a few days, but I did not realize that I had one picked out. In the latest issue of\nImbibe\n, there was a chocolate by way of crème de cacao drink from Maks Pazuniak of Brooklyn's Jupiter Disco. When I read the recipe, I shelved it without much thought until I bought a new bottle of sparkling wine. When I returned home from the liquor store with my bottle of blanc de blancs, I re-read the ingredients and realized that Maks' recipe would be perfect. I will always remember Maks as the one who made my first drink in New Orleans; that drink was the\nArt of Choke\nat the Cure. I also bought my copy of\nRogue Cocktails\nfrom him, and after that got sued out existence and I acquired the two editions of\nBeta Cocktails\nfrom him in successive years. I was also pleased that he united with Al Sotack to open their own place in Brooklyn. I also met Al in New Orleans, but in the following room at the Art in the Age tasting room where he served me the\nAppalachian Flip\n. Enough with this trip down memory lane and on with the cocktail:\nNegative Space\n• 1/2 oz Suze Gentian Liqueur (Salers)\n• 1/2 oz Lemon Juice\n• 1/2 oz Crème de Cacao (Tempus Fugit)\n• 1/4 oz Absinthe Blanc (Obsello)\n• 1 drop Orange Blossom Water\nShake with ice and strain into a flute glass. Top with 3 oz prosecco (2 1/2 oz Willm Blanc de Blancs).\nThe Negative Space's nose first greeted me with anise aromas before I sank into the earthy chocolate ones. Next, the carbonated lemon and wine sip gave way to earthy-bitter gentian, chocolate, and herbal flavors on the swallow. Surprisingly, the absinthe here was rather gentle either due to the drink's recipe or my choice of absinthe. Also, the orange blossom water was a bit subtle at one drop, and increasing it to two did not help much. Overall, Andrea commented that this drink would be a perfect Valentine's Day cocktail! And definitely the gentian liqueur paired quite well with chocolate as it had in the\nCopper Canyon\nand the\nZig Zag Wanderer\n.\nThank you to Katie for picking such an excellent theme as well as doing all the work to host this month! And thank you to all the participants, past and present, who have made this event a pleasure to be a part of. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s320/mxmologo.gif", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvO-QkdAd5mOji71aJS1ilYmI0K21sZ6dWG9Du39afk8ByEOrv43Yaps0eWhYwZ2OoeJowcqg3blgqVkyjOXxjwBj0F6dPR1IPBjo157TE_z6KxylMi36LYDhWZz_QV5eCKMKYcbpQwEY/s320/negativespace2332.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXokbfTXUzDWeODzco8KqroabNZ_6n_E2Ss_3X5kOGD-iUEAqqwtN-zWtZjndQzlMYcAnjZAKijIPcfn5SvVJfhiBzdilPw4iMe-Q2eYkfGMNAO-OLgIB1183NCpx3NQ7MJ2rtE7jWbIS/s800/mxmologo.gif", "comment_count": 1 }, { "title": "blackstrap betty", "url": "https://cocktailvirgin.blogspot.com/2017/01/blackstrap-betty.html", "published": "2017-01-22T08:00:00.000-05:00", "updated": "2017-06-30T12:28:43.958-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "TikiWahine", "source": "Forbidden Island cocktail competition", "year": null }, "categories": [ "licor 43", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Cruzan 5 Year Rum (Barbancourt 8 Year)", "1/2 oz Cruzan Black Strap Rum", "3 oz Pineapple Juice" ], "instructions": "Shake with ice, strain into a 14 oz glass, fill with crushed ice, garnish with a mint sprig (grapefruit peel snake), and add a straw.", "body_text": "1 1/2 oz Cruzan 5 Year Rum (Barbancourt 8 Year)\n1/2 oz Cruzan Black Strap Rum\n3 oz Pineapple Juice\nJuice 1/2 Lime (1/2 oz)\n1/4 oz Coconut Cream (2 bsp Coco Lopez)\n1/4 oz Licor 43\nShake with ice, strain into a 14 oz glass, fill with crushed ice, garnish with a mint sprig (grapefruit peel snake), and add a straw.\nOne of the other drinks that caught my eye on the\nBarNotes\napp was a Tiki drink created by TikiWahine called the Blackstrap Betty. She entered this drink into the Forbidden Island cocktail competition, and it impressed Martin Cate and the other judges so much that it was deemed the winner. When I prepared the drink a few Saturdays ago, the molasses and vanilla aromas from the mix were joined by grapefruit oil from the garnish. Next, the creamy sip offered lime and pineapple flavors, and the swallow shared rum and molasses elements that were sweetened by the liqueur's vanilla notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsu0fiWd0WrAnA_TsSQmNbZiTdR-HgTHFASl7ozMVe-CDXYoKUbT4DCzBJm2bBmMf4RGSXGji912KNoPbFcyvyVib858OPQuYZ7mr-uaTWjFONBsNPz1-M2PapundBHFbiVGDvZVjt1CT/s320/blackstrapbetty2324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsu0fiWd0WrAnA_TsSQmNbZiTdR-HgTHFASl7ozMVe-CDXYoKUbT4DCzBJm2bBmMf4RGSXGji912KNoPbFcyvyVib858OPQuYZ7mr-uaTWjFONBsNPz1-M2PapundBHFbiVGDvZVjt1CT/s800/blackstrapbetty2324.jpg", "comment_count": 1 }, { "title": "plymouth street harvest", "url": "https://cocktailvirgin.blogspot.com/2017/01/plymouth-street-harvest.html", "published": "2017-01-23T08:00:00.000-05:00", "updated": "2017-06-30T12:28:07.553-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "littledonkey" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Seth Corliss", "source": "Little Donkey", "year": null }, "categories": [ "#littledonkey", "applejack", "punt e mes", "sherry", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Laird's 100 Proof Apple Brandy", "1 oz Punt e Mes", "1/2 oz Lustau Pedro Ximenez Sherry" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Laird's 100 Proof Apple Brandy\n1 oz Punt e Mes\n1/2 oz Lustau Pedro Ximenez Sherry\nStir with ice, strain into a rocks glass, and garnish with orange oil from a twist.\nA few Sundays ago, Andrea and I finally were able to score two seats at the bar at Little Donkey. For a first drink, I asked bartender Seth Corliss for the Plymouth Street Harvest. Seth described how this was his creation and how he was inspired by the\n1919 Cocktail\nformula to craft this autumnal-themed libation. Once in the glass, the Plymouth Street Harvest shared an orange oil aroma over that of the sherry and Punt e Mes' grape notes. Next, the grape continued on into the sip where it mingled with the brandy's apple flavors, and the swallow presented rye, raisin, and bitter elements. Indeed, the pairing of Pedro Ximinez sherry and Punt e Mes worked as wonderfully here as it did in the\nJack of No Trade\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBPUPrOckOqOCGt2SlpO8UqxAZxyXPCTmgHE8vDc31Siwgs78SzpFWFKu9e1Lzf9aTWEexyXsBjevp1QaK8h9VbgzZoWhNcjWXcmp1xvKjevcGn9T1ZrNmedbx3O4_Oue1DHkCmabHabO/s320/plymouthstreet2326.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBPUPrOckOqOCGt2SlpO8UqxAZxyXPCTmgHE8vDc31Siwgs78SzpFWFKu9e1Lzf9aTWEexyXsBjevp1QaK8h9VbgzZoWhNcjWXcmp1xvKjevcGn9T1ZrNmedbx3O4_Oue1DHkCmabHabO/s800/plymouthstreet2326.jpg", "comment_count": 0 }, { "title": "autumn in oahu", "url": "https://cocktailvirgin.blogspot.com/2017/01/autumn-in-oahu.html", "published": "2017-01-23T10:00:00.000-05:00", "updated": "2017-06-30T12:27:32.995-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "littledonkey" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ingrid Schneider", "source": "Little Donkey", "year": null }, "categories": [ "#littledonkey", "lime juice", "pimento dram", "pineapple syrup", "rum" ], "ingredients": [ "1 oz Foursquare Cask Rum", "1 oz Old Monk Rum", "3/4 oz Allspice Syrup (*)", "1/2 oz Pineapple Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass, fill with crushed ice, garnish with 4 dashes Peychaud's Bitters, and add straws.", "body_text": "1 oz Foursquare Cask Rum\n1 oz Old Monk Rum\n3/4 oz Allspice Syrup (*)\n1/2 oz Pineapple Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a rocks glass, fill with crushed ice, garnish with 4 dashes Peychaud's Bitters, and add straws.\n(*) Perhaps substitute 1/2 oz allspice dram.\nFor Andrea's first drink at Little Donkey a few Sundays ago, she asked bartender Seth Corliss for the Autumn in Oahu that Seth attributed to bartender Ingrid Schneider. Once garnished, the tropical drink offered anise and other herbal notes from the bitters. Next, pineapple and lime on the sip led into rum with an allspice finish on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulocI6EqtUFI_fHWtbxP3-odmX68uSmphYJZVYAJAc9osMy3QHtB9HgBYOPCohiQZc4LhYBdFjkSJmbGjY0_A8lOQ6tcdsIuXxkCifgLBH3yBAMM6z8ZfUSs5gxicvxSqrXnz6yTPPxOc/s320/autumnoahu2328.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulocI6EqtUFI_fHWtbxP3-odmX68uSmphYJZVYAJAc9osMy3QHtB9HgBYOPCohiQZc4LhYBdFjkSJmbGjY0_A8lOQ6tcdsIuXxkCifgLBH3yBAMM6z8ZfUSs5gxicvxSqrXnz6yTPPxOc/s800/autumnoahu2328.jpg", "comment_count": 0 }, { "title": "continental", "url": "https://cocktailvirgin.blogspot.com/2017/01/continental.html", "published": "2017-01-24T08:00:00.000-05:00", "updated": "2017-06-30T12:26:55.496-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Douglas Derick", "source": "Nostrana", "year": null }, "categories": [ "cynar", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Martin Miller)", "3/4 oz Cynar", "1/2 oz Blanc Vermouth (Dolin)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Plymouth Gin (Martin Miller)\n3/4 oz Cynar\n1/2 oz Blanc Vermouth (Dolin)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nA few Mondays ago, I was looking through Paul Clarke's\nThe Cocktail Chronicles\nfor any passed over recipes. There, I spotted in the Negroni section the Continental created by Douglas Derick of Portland, Oregon. While the book provided no back history, I was able to find on the\nBarnotes\napp that he created this at Nostrana as part of his Negroni variation a month for a year project. The Continental was his favorite of the dozen.\nThe Continental shared lemon, herbal, and pine notes to the nose. Next, a sweet white grape and caramel sip gave way to a soft herbal and floral swallow with funky notes and juniper on the finish. Indeed, I was impressed at how the blanc vermouth modulated the Cynar into something a bit less funky and strange of an amaro.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomrine4cvdVGRcS88EtT5_mTLaoOjOgwq9mCtNE5ZI06ZKxah7EOgSHqkq-Hb96qVmFKiQeDVAHs9QJceElKyiBaLw9NY0n0-UdoaqoyltBa8uWhfV5IPF7hd44pAcMZlcLlHhV1HV_zK/s320/continental2329.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomrine4cvdVGRcS88EtT5_mTLaoOjOgwq9mCtNE5ZI06ZKxah7EOgSHqkq-Hb96qVmFKiQeDVAHs9QJceElKyiBaLw9NY0n0-UdoaqoyltBa8uWhfV5IPF7hd44pAcMZlcLlHhV1HV_zK/s800/continental2329.jpg", "comment_count": 0 }, { "title": "illusion travels by street car", "url": "https://cocktailvirgin.blogspot.com/2017/01/illusion-travels-by-street-car.html", "published": "2017-01-25T08:00:00.000-05:00", "updated": "2017-06-30T12:25:59.987-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": "room temperature", "glassware": "coupe", "technique": "build", "attribution": { "creator": "Sahil", "source": "Estragon", "year": null }, "categories": [ "#estragon", "*room temperature", "bitters (Angostura)", "bitters (orange)", "cynar", "maraschino", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Lustau Oloroso Sherry", "1 oz Cimarron Blanco Tequila", "1/2 oz Cynar", "1/4 oz Maraschino Liqueur", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters", "3/4 oz Water" ], "instructions": "Build in a cocktail coupe, and briefly stir to mix without ice. Note: This is a room temperature cocktail.", "body_text": "1 1/2 oz Lustau Oloroso Sherry\n1 oz Cimarron Blanco Tequila\n1/2 oz Cynar\n1/4 oz Maraschino Liqueur\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters\n3/4 oz Water\nBuild in a cocktail coupe, and briefly stir to mix without ice. Note: This is a room temperature cocktail.\nA few Tuesdays ago, Andrea and I ventured down to the South End to have dinner at Estragon. For a cocktail, I asked for a intriguing room temperature recipe from his drink notebook called Illusion Travels by Street Car. Sahil described how he crafted this recipe as a stirred with ice and strained libation, but he enjoyed it more when it warmed up. For his next iteration, he eschewed ice completely and substituted it with a half jigger of water. For a name, he dubbed this one after a quirky 1945 Luis Buñuel movie.\nThe Illusion Travels by Street Car offered a vegetal nose from the Cynar and tequila that paired well with the nutty aromas from the sherry and Maraschino. Next, the sip was rich and grape driven, and the swallow proffered tequila, herbal, and nutty flavors with a light spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2IXqXlSW64LerXw0Njjk8DtTsgiKYuFYpsaLv1yoq8MKrQtmTR3-pIOUplegVCj9rOeCo_XTbBYo7lC8WLelyIjUQaj89xHWUJU6JIpRJxZaTygLybAXizSGuH8zWqLL2XAb1AtYElXy/s320/illusiontravels2331.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2IXqXlSW64LerXw0Njjk8DtTsgiKYuFYpsaLv1yoq8MKrQtmTR3-pIOUplegVCj9rOeCo_XTbBYo7lC8WLelyIjUQaj89xHWUJU6JIpRJxZaTygLybAXizSGuH8zWqLL2XAb1AtYElXy/s800/illusiontravels2331.jpg", "comment_count": 0 }, { "title": "peat's kiss", "url": "https://cocktailvirgin.blogspot.com/2017/01/peats-kiss.html", "published": "2017-01-26T08:00:00.000-05:00", "updated": "2017-06-30T12:25:23.891-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro nonino", "applejack", "bitters (Angostura)", "chartreuse (yellow)", "scotch" ], "ingredients": [ "1 1/4 oz Laird's Bonded Apple Brandy", "3/4 oz Laphroaig 10 Year Scotch", "1/2 oz Amaro Nonino", "1/2 oz Yellow Chartreuse", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.", "body_text": "1 1/4 oz Laird's Bonded Apple Brandy\n3/4 oz Laphroaig 10 Year Scotch\n1/2 oz Amaro Nonino\n1/2 oz Yellow Chartreuse\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.\nAfter my shift two Thursdays ago, I took the opportunity to catch last call at Backbar on my way home. For a cocktail, I asked bartender Carlo Caroscio for his drink of the day called Peat's Kiss. The concept started with a request for a bartender's choice with apple brandy but smoky. Carlo was inspired by the apple-Scotch pairing in Phil Ward's\nShruff's End\nand decided to merge that recipe with George Kappeler's\nWidow's Kiss\n. Finally, to stray from a straight mashup, he swapped the Benedictine common to both recipes for Amaro Nonino.\nThe Peat's Kiss's nose offered a large amount of peat smoke that was brightened by the lemon oil. Next, a caramel and honey sip transitioned into smoky Scotch and herbal apple notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqroaH_c29ciyLQoWRowlRe9G-umpqr8-j-QxN46-D2sN9wOQm6_G8C-UxQUOUXx1q449rhIMY78HQounR0sKwT3LPlMN187r23N5KGWn-AXADlCMrrXWRelihDrky-9nxxtYuULHoiJg/s320/peatskiss2333.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqroaH_c29ciyLQoWRowlRe9G-umpqr8-j-QxN46-D2sN9wOQm6_G8C-UxQUOUXx1q449rhIMY78HQounR0sKwT3LPlMN187r23N5KGWn-AXADlCMrrXWRelihDrky-9nxxtYuULHoiJg/s800/peatskiss2333.jpg", "comment_count": 0 }, { "title": "juan ho royale", "url": "https://cocktailvirgin.blogspot.com/2017/01/juan-ho-royale.html", "published": "2017-01-27T08:00:00.000-05:00", "updated": "2017-06-30T12:24:45.745-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "Hula's", "year": null }, "categories": [ "champagne", "curacao", "falernum", "lime juice", "orgeat", "tequila" ], "ingredients": [ "3/4 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Blue Curaçao (Senior Curaçao Clear + 1 drop blue food coloring)", "1/2 oz Velvet Falernum", "1 1/2 oz Blanco Tequila (Avion)" ], "instructions": "Shake with ice and strain into a cocktail coupe (Fizz glass) with 2 oz sparkling wine (Willm Blanc de Blancs).", "body_text": "3/4 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Blue Curaçao (Senior Curaçao Clear + 1 drop blue food coloring)\n1/2 oz Velvet Falernum\n1 1/2 oz Blanco Tequila (Avion)\nShake with ice and strain into a cocktail coupe (Fizz glass) with 2 oz sparkling wine (Willm Blanc de Blancs).\nAfter my bar shift two Fridays ago, I turned to the\nSmuggler's Cove\nbook to find a sparkling wine recipe that I had spotted last time. The drink in question was the Juan Ho Royale that Martin Cate created for Hula's in Santa Cruz.\nTikiCentral\nfirst listed the recipe in 2007 as the champagne-less Juan Ho, and the restaurant still has that bubbles-free drink on the menu as the Juan Ho Martini. I was only able to find the Royale version in Cate's book though. In the glass, the Juan Ho Royale offered savory and vegetal agave notes to the nose. Next, a carbonated lime, orange, and white wine sip led into tequila, nutty, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25WJyro1Z-JKX-Ul9u6plNVNmR83U_9uvd3Kc3MFGEa8NBBQXkWlIzTxAct0uS992WkOuBHSsK0MQzcHYmo8weooyR-PNjXK9na0EnE0ZnAjBwWMF758mqKmjYMm5nLXnMVptBHVrKFXs/s320/juanho2335.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25WJyro1Z-JKX-Ul9u6plNVNmR83U_9uvd3Kc3MFGEa8NBBQXkWlIzTxAct0uS992WkOuBHSsK0MQzcHYmo8weooyR-PNjXK9na0EnE0ZnAjBwWMF758mqKmjYMm5nLXnMVptBHVrKFXs/s800/juanho2335.jpg", "comment_count": 0 }, { "title": "jackson", "url": "https://cocktailvirgin.blogspot.com/2017/01/jackson.html", "published": "2017-01-28T12:43:00.000-05:00", "updated": "2017-06-30T12:22:45.814-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "benedictine", "dubonnet", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Sazerac)", "2 dash Dubonnet (1/2 oz Bonal)", "1/3 Dry Vermouth (3/4 oz La Quintinye)", "1 dash Benedictine (1/4 oz)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Sazerac)\n2 dash Dubonnet (1/2 oz Bonal)\n1/3 Dry Vermouth (3/4 oz La Quintinye)\n1 dash Benedictine (1/4 oz)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I finished packing for my trip to Louisville and decided to treat myself with something from\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I selected the Jackson that appeared like a\nCreole\nwith the sweet vermouth substituted for dry vermouth and a quinquina here. In the glass, the Jackson shared a rye and dark orange aroma. Next, malt and grape mingled on the sip akin to a Manhattan, and rye, bitter orange, herbal, and quinine notes rounded out the swallow. Overall, it was not to distant from a Creole but one with more complex bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirr7nl9t4NtG42PWFq3LUuHnie3phe77PGViBls80sh0HUnwhZ1EDof2ViP2G2w6ZkcMSjmvUQNSQy1pVl4ZkjWidEwGeDwdIZFXo8AnRuHsmxIH7fCVZmQaP_IdhuD6Zht5ov_odRb61F/s320/jackson2337.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirr7nl9t4NtG42PWFq3LUuHnie3phe77PGViBls80sh0HUnwhZ1EDof2ViP2G2w6ZkcMSjmvUQNSQy1pVl4ZkjWidEwGeDwdIZFXo8AnRuHsmxIH7fCVZmQaP_IdhuD6Zht5ov_odRb61F/s800/jackson2337.jpg", "comment_count": 1 }, { "title": "poison arrow", "url": "https://cocktailvirgin.blogspot.com/2017/01/poison-arrow.html", "published": "2017-01-29T08:00:00.000-05:00", "updated": "2017-06-30T12:22:09.044-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "louisvilleky" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Proof on Main", "year": null }, "categories": [ "#louisvilleky", "amer picon", "bitters (orange)", "campari", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Heaven Hill 6 Year Bonded Bourbon", "3/4 oz Bigallet China-China", "1/2 oz Campari", "2 dash House Blood Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.", "body_text": "1 1/2 oz Heaven Hill 6 Year Bonded Bourbon\n3/4 oz Bigallet China-China\n1/2 oz Campari\n2 dash House Blood Orange Bitters\nStir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.\nTwo Sundays ago, I flew down to Louisville, KY, to help run the American Craft Spirits Association competition. For sustenance, I headed first down to the Against the Grain brewery and restaurant for some craft beer and food, but afterwards I needed a nightcap. A lot of Louisville's cocktail bars are closed on Sundays, but luckily I found one on my list of recommendations that was indeed open. Proof on Main was also between the brew pub and my hotel, so it made perfect sense. The bar there was set off from the main dining room by a wall which served as the bar's backbar. For my nightcap, I selected the Poison Arrow that was perhaps a Boulevardier cross with a Liberal that dropped the sweet vermouth akin to this\nCreole variation\n.\nThe Poison Arrow began with an orange and caramel aroma that preceded a caramel-driven sip. Next, the swallow offered a bit of complexity by pairing Bourbon and bitter orange flavors with a quinine-tinged finish. While I have had Campari-curaçao and Picon (or similar)-curaçao pairings, I think this was the first time that I had a drink that matched up the bitter Campari-Picon liqueurs and with great success.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTdr1Vmolz1cnoAfmRuYHX01CD52ChWuIER-qfmfgdB12iyAmQADPDa0m1akP8JrOF56u8Nyv9lqAg1jHEEG43vwimcmHdw48nhijUQVI2ftXLmwZmHEV0AXQDjqdX5xnFwf2af__rxWt/s320/poisonarrow2338.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTdr1Vmolz1cnoAfmRuYHX01CD52ChWuIER-qfmfgdB12iyAmQADPDa0m1akP8JrOF56u8Nyv9lqAg1jHEEG43vwimcmHdw48nhijUQVI2ftXLmwZmHEV0AXQDjqdX5xnFwf2af__rxWt/s800/poisonarrow2338.jpg", "comment_count": 0 }, { "title": "dead hemingways", "url": "https://cocktailvirgin.blogspot.com/2017/01/dead-hemingways.html", "published": "2017-01-30T08:00:00.000-05:00", "updated": "2017-06-30T12:21:31.997-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "louisvilleky" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Amy Fisher", "source": "Meta", "year": null }, "categories": [ "#louisvilleky", "absinthe", "brandy", "grapefruit juice", "lemon juice", "orgeat" ], "ingredients": [ "3/4 oz Copper & Kings Immature Brandy", "1/2 oz Copper & Kings Lavender Absinthe", "1/2 oz Grapefruit Juice", "1/4 oz Lemon Juice", "1/4 oz Orgeat" ], "instructions": "Shake with ice and strain into a cocktail coupe. Top with ~2 1/2 oz brut sparkling wine and garnish with a short mint sprig.", "body_text": "3/4 oz Copper & Kings Immature Brandy\n1/2 oz Copper & Kings Lavender Absinthe\n1/2 oz Grapefruit Juice\n1/4 oz Lemon Juice\n1/4 oz Orgeat\nShake with ice and strain into a cocktail coupe. Top with ~2 1/2 oz brut sparkling wine and garnish with a short mint sprig.\nTwo Monday nights ago while in Louisville, Kentucky, I ventured over to Meta for a drink. Meta opened in 2013 in the space that held an old strip club called Show-n-Tell. Besides repurposing the sign and turning the stripper poles into the foot rails for the bar, the bar's theme is to transform old cocktails into new. Their menu explains, \"Meta is a term, especially in art, used to characterize something that is characteristically self-referential. At Meta, we believe the craft cocktail movement is as meta as it gets - bartending about bartending. Please enjoy our house cocktails, and feel free to trace them to their roots by sampling our own rendition of the classic(s) they're inspired by.\"\nI was able to narrow my choices down to two and asked the bartender which one he suggested; when I affirmed that I did indeed like licorice, he pointed me to the Dead Hemingways. Being a 1980s punk fan, the name definitely made me smile so I am glad that he pointed me to that one. Amy Fisher, the drink's creator, later described by email how \"it's the love child of a\nHemingway Daiquiri\nand a Death In The Afternoon.\" Once prepared, the Dead Hemingways presented an herbal aroma filled with anise and mint notes. Next, a sparkling wine and grapefruit sip led into anise and nutty notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2dNq0lwJuHh6uHu9mDtyF-EeepZvtPfteSqOVLs370yAU2bqvjBfPPdc5HYjNYYu8saBTx6nmVopxOnC4ATN9ZCce80cqpwSqK45A9lYMGQSXwxPFXZ7s4IgcIG7hfvm9pANgAsRI71F/s320/deadhemmingways2339.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2dNq0lwJuHh6uHu9mDtyF-EeepZvtPfteSqOVLs370yAU2bqvjBfPPdc5HYjNYYu8saBTx6nmVopxOnC4ATN9ZCce80cqpwSqK45A9lYMGQSXwxPFXZ7s4IgcIG7hfvm9pANgAsRI71F/s800/deadhemmingways2339.jpg", "comment_count": 0 }, { "title": "schnitzelberg", "url": "https://cocktailvirgin.blogspot.com/2017/01/schnitzelberg.html", "published": "2017-01-31T08:00:00.000-05:00", "updated": "2017-06-30T12:20:59.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "louisvilleky" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Rye", "year": null }, "categories": [ "#louisvilleky", "amaro", "fernet-branca", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Old Forester Bourbon", "1 oz Cardamaro", "1/4 oz Maraschino Liqueur", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.", "body_text": "2 oz Old Forester Bourbon\n1 oz Cardamaro\n1/4 oz Maraschino Liqueur\n1/4 oz Fernet Branca\nStir with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.\nWhile in Louisville two Tuesdays ago, I made my way over to Rye. Rye's neighborhood was on the edge of downtown that lay between two interesting neighborhoods: the Highlands \"Keep Louisville Weird\" district where I went to the Holy Grale beer Mecca the night before and Butchertown where I went later that night and the following evening. For a first drink, I asked the bartender for the Schnitzelberg which might have been a slight misspelled tribute to the Schnitzelburg neighborhood about 2.5 miles south of the restaurant. In the glass, the cocktail presented a lemon oil and herbal aroma. Next, the whiskey's malt and the Cardamaro's wine mingled on the sip, and the swallow gave forth Bourbon flavors that were modified by the Fernet Branca-Maraschino rounded bitter combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrmJiDQ1B3hJEj-kVnr8dwlkfvC0uYX6Na8DIEUZFsrqlWf_Nx9pKNhlOUHS0Lc9pXp8Sd4mufZa25vJN2pSDiXr84yf6UyS7e9G0nK0vhMdQClp_3NahnQv-rf18KB-87VuEt01mpGJL/s320/schnitzelberg2340.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrmJiDQ1B3hJEj-kVnr8dwlkfvC0uYX6Na8DIEUZFsrqlWf_Nx9pKNhlOUHS0Lc9pXp8Sd4mufZa25vJN2pSDiXr84yf6UyS7e9G0nK0vhMdQClp_3NahnQv-rf18KB-87VuEt01mpGJL/s800/schnitzelberg2340.jpg", "comment_count": 0 }, { "title": "christmas in prison", "url": "https://cocktailvirgin.blogspot.com/2017/02/christmas-in-prison.html", "published": "2017-02-01T08:00:00.000-05:00", "updated": "2017-06-30T12:20:19.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "louisvilleky" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "The Silver Dollar", "year": null }, "categories": [ "#louisvilleky", "applejack", "beer", "lime juice", "pimento dram", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Laird's Apple Brandy", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Vanilla Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a 10 oz beer glass with 4 oz Coors Banquet Beer. Top with ice and garnish with a lemon twist.", "body_text": "2 oz Laird's Apple Brandy\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Vanilla Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a 10 oz beer glass with 4 oz Coors Banquet Beer. Top with ice and garnish with a lemon twist.\nAfter my stop at Rye, I continued on to the Silver Dollar in Butchertown. When I had asked the bartender at Rye how much a two bedroom apartment runs in Louisville, he gave the highs and lows and told me that he paid around $800 for a place in Butchertown, and he was lucky for the wind blew the right way. In the mile and a quarter walk to the Silver Dollar, I quickly understood what he meant for the neighborhood's name reflects the present, not just the past. While the Highlands were the \"Keep Louisville Weird\" section, the Butchertown bars had a similar but very different comfortable vibe; it was more of a neighborhood and industry-friendly part of town.\nFor a first drink, I asked the bartender for the Christmas in Prison. When I inquired about the recipe, I was greeted with the statement that it was \"in her contract not to tell the recipes.\" This took me back for a second, but I had already watched her jigger the drink and was confident that my taste buds and drink-building sense could confirm or approximate the amounts. For example, the allspice dram and vanilla both were partial fills on a 1/2 oz jigger and I figured that this was akin to Don's Spice #2. In the glass, the lemon twist provided most of the aroma, and the sip was carbonated and malty with a hint of citrus. Finally, the swallow was apple, allspice, and vanilla flavors. For my next round, I requested a local porter and a Heaven's Hill Bonded pour; I was alerted that the Bourbon special of the night was $3 for a J.T.S. Brown bonded pour. Yes, indeed. And in homage to the aromas on the walk over (and not the staff), \"That'll do pig, that'll do.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTIoYXha4OuXVU-tIqJBZkQSXSVB1Bh6HOcxwon-Dn1Lq-OKdRARvPTjOzb2XWhpCQMyVThVW4SqqZxrNRalQaT4FtiJ8yyUNJtOgFmXUi56b2kbeoV3JXs3Gx1fj2RmC49n3EXQ7F12Q/s320/christmasprison2342.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTIoYXha4OuXVU-tIqJBZkQSXSVB1Bh6HOcxwon-Dn1Lq-OKdRARvPTjOzb2XWhpCQMyVThVW4SqqZxrNRalQaT4FtiJ8yyUNJtOgFmXUi56b2kbeoV3JXs3Gx1fj2RmC49n3EXQ7F12Q/s800/christmasprison2342.jpg", "comment_count": 0 }, { "title": "wooden ships", "url": "https://cocktailvirgin.blogspot.com/2017/02/wooden-ships.html", "published": "2017-02-02T08:00:00.000-05:00", "updated": "2017-06-30T12:19:38.348-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jason Stevens", "source": "Tipsy Texan", "year": null }, "categories": [ "bitters (mole)", "cynar", "maple syrup", "rum" ], "ingredients": [ "1 oz + 1 bsp Neisson Rhum Agricole Reserve Special (~1.7 oz Depaz)", "1 scant oz Cynar (~1.4 oz)", "1 scant bsp Maple Syrup (~1.4 bsp)", "2 dash Bittermens Mole Bitters (3 dash)" ], "instructions": "Stir with ice and strain into an Old Fashioned glass with fresh ice.", "body_text": "1 oz + 1 bsp Neisson Rhum Agricole Reserve Special (~1.7 oz Depaz)\n1 scant oz Cynar (~1.4 oz)\n1 scant bsp Maple Syrup (~1.4 bsp)\n2 dash Bittermens Mole Bitters (3 dash)\nStir with ice and strain into an Old Fashioned glass with fresh ice.\nThe day that I got home from Kentucky, my copy of David Alan's\nTipsy Texan\narrived. Two drink recipes quickly caught my attention, but I could not make one since I lacked a grapefruit to juice, so I opted for the Wooden Ships by Jason Stevens of Austin. The combination of rum and Cynar reminded me of Scott Holliday's\nRum Scaffa\n, and here, there were added rich notes from chocolate bitters and maple. In the glass, the Wooden Ships proffered a grassy aroma from the rhum agricole with a hint of herbal and caramel notes from the Cynar. The caramel continued on into the sip, and the swallow gave forth grassy, minty, and funky flavors with a maple and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-SjFRQ3jYP4fBgqTVRhe7Mnz8q1DAHc20tVlt2jgmyZj9d45dkhVIlrQECOMeP0J-AEixenvl2M-5ST7aE5QVK1avIZr0qii6LiafpVweNnt6Z5hq1mIOdz2IhwxRKhGxrUm_vH5omX5/s320/woodenships2343.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-SjFRQ3jYP4fBgqTVRhe7Mnz8q1DAHc20tVlt2jgmyZj9d45dkhVIlrQECOMeP0J-AEixenvl2M-5ST7aE5QVK1avIZr0qii6LiafpVweNnt6Z5hq1mIOdz2IhwxRKhGxrUm_vH5omX5/s800/woodenships2343.jpg", "comment_count": 0 }, { "title": "black sea swizzle", "url": "https://cocktailvirgin.blogspot.com/2017/02/black-sea-swizzle.html", "published": "2017-02-03T08:00:00.000-05:00", "updated": "2017-06-30T12:18:09.949-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "benedictine", "fernet-branca", "lime juice", "passion fruit syrup", "rum (white)" ], "ingredients": [ "1 oz JM Rhum Agricole Blanc", "1/2 oz Wray & Nephew White Overproof Rum", "1/2 oz Benedictine", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Add a straw, float 1/4 oz Fernet Branca (photo shows 1/2 oz which is for braver folk and 1 bsp might be better for others), and garnish with a citrus peel boat. Adding the straw before floating the Fernet Branca makes for a clean first sip.", "body_text": "1 oz JM Rhum Agricole Blanc\n1/2 oz Wray & Nephew White Overproof Rum\n1/2 oz Benedictine\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Add a straw, float 1/4 oz Fernet Branca (photo shows 1/2 oz which is for braver folk and 1 bsp might be better for others), and garnish with a citrus peel boat. Adding the straw before floating the Fernet Branca makes for a clean first sip.\nFor drink of the day two weeks ago, the week's theme was Fernet Branca. As I was setting up the bar, I thought about how the low sugar content of Fernet makes it great for floating such as in the\nBenton Park Swizzle\nand\nFratelli Sling\n. I also considered Fernet's ability to fit into Tiki and tropical drinks such as the\nFree Rider\n. The Swizzle concept stuck and I recalled the\nSinking Ship Swizzle\nthat reminded me of blood in the water given the Peychaud's Bitters float. With the blackness of the Fernet, the name the Black Sea Swizzle seemed to tie everything together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpNZoUVlZWU0csr4Y3GxB5LZxyhyUZjxQd5jPF7IyYPd6RVcZMihjziqVPUON59c4hNy3UzMK9wcXcv7vzQhZNWWqHRox82nWjVkvmCdPuptjQy0n1ZwCRWJFal7PMZGST8LAfL6VzIaR/s320/blackseaswizzle_sm.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpNZoUVlZWU0csr4Y3GxB5LZxyhyUZjxQd5jPF7IyYPd6RVcZMihjziqVPUON59c4hNy3UzMK9wcXcv7vzQhZNWWqHRox82nWjVkvmCdPuptjQy0n1ZwCRWJFal7PMZGST8LAfL6VzIaR/s800/blackseaswizzle_sm.jpg", "comment_count": 0 }, { "title": "the seaplane", "url": "https://cocktailvirgin.blogspot.com/2017/02/the-seaplane.html", "published": "2017-02-03T10:00:00.000-05:00", "updated": "2017-06-30T12:17:26.928-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Joseph Schwartz", "source": "Sasha Petraske: Regarding Cocktails", "year": null }, "categories": [ "absinthe", "bitters (orange)", "champagne", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Gin (Beefeater)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a flute glass pre-rinsed with absinthe (Butterfly). Top with Champagne (2 oz Willm Blanc de Blancs).", "body_text": "1 oz Gin (Beefeater)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Orange Bitters (Regan's)\nShake with ice and strain into a flute glass pre-rinsed with absinthe (Butterfly). Top with Champagne (2 oz Willm Blanc de Blancs).\nAfter my shift two Fridays ago, I turned to\nSasha Petraske: Regarding Cocktails\nfor a sparkling wine cocktail idea. There, I was lured in by the Seaplane crafted by Joseph Schwartz. For the book, Joseph pondered what he would make for Sasha, and he decided up a variation on one of Sasha's favorite classics, the\nFrench 75\n. Once in the glass, the Seaplane provided anise and other herbal notes to the nose. Next, a carbonated lemon and white wine sip led into a juniper and orange-tinged swallow with light absinthe elements on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCtbxkH_evwMC3vIHhyvUoPn7V8aL6ViEMrOlGWdZXofYmqdmw7I3SFrlwwfgvmBm4D6hXSollP10Lu5Y5Lufdu6N0h9ytpHLbJLwZzIDGj69mumju7bXd6nSWnvvvck8kBdbaVhQerM1/s320/seaplane2346.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCtbxkH_evwMC3vIHhyvUoPn7V8aL6ViEMrOlGWdZXofYmqdmw7I3SFrlwwfgvmBm4D6hXSollP10Lu5Y5Lufdu6N0h9ytpHLbJLwZzIDGj69mumju7bXd6nSWnvvvck8kBdbaVhQerM1/s800/seaplane2346.jpg", "comment_count": 0 }, { "title": "accidental tourist", "url": "https://cocktailvirgin.blogspot.com/2017/02/accidental-tourist.html", "published": "2017-02-04T08:00:00.000-05:00", "updated": "2017-06-30T12:16:46.734-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "David Alan", "source": "Tipsy Texan", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "fernet-branca", "grapefruit juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Rhum Barbancourt 8 Year", "1 oz Peychaud's Bitters", "1/2 oz Fernet Branca", "1/2 oz Lime Cordial (Rose's)", "1/2 oz 2:1 Raw Sugar Syrup", "1/2 oz Grapefruit Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 oz Rhum Barbancourt 8 Year\n1 oz Peychaud's Bitters\n1/2 oz Fernet Branca\n1/2 oz Lime Cordial (Rose's)\n1/2 oz 2:1 Raw Sugar Syrup\n1/2 oz Grapefruit Juice\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass.\nAfter my shift two Saturdays ago, I returned home with my purchase of grapefruits to make another drink from the\nTipsy Texan\nbook. The recipe was for the Accidental Tourist that the text seemed to suggest was created by the author, David Alan. The inspiration here were the series of Angostura Bitters-heavy drinks such as the\nTrinidad Sour\n; there was definitely a series of Peychaud's Bitters-heavy recipes created in Boston around that time as well such as\nAntoine's Demise\nand\nFishnets & Fangs\n.\nDespite the freakish appearance of the recipe, the only intense standout here was the Fernet Branca that first appeared as a menthol note on the bouquet. Next, the sip was citrussy from the grapefruit and lime, and the swallow shared rum, anise, and menthol flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgz67JlwdQXZ3gNpsQiuQAhnkQ4wRkWZcTY8Z21yOJ4EMSVDEOX9wFNde0yKdz6sXcYMcX08HcDy938cIseXuz3kZDsp-BKSBcwINzoX4zd25XXNJaXyN4Hu6O6W1HbRGIwlAV-S3to6Np/s320/accidental2350.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgz67JlwdQXZ3gNpsQiuQAhnkQ4wRkWZcTY8Z21yOJ4EMSVDEOX9wFNde0yKdz6sXcYMcX08HcDy938cIseXuz3kZDsp-BKSBcwINzoX4zd25XXNJaXyN4Hu6O6W1HbRGIwlAV-S3to6Np/s800/accidental2350.jpg", "comment_count": 0 }, { "title": "left hand of darkness", "url": "https://cocktailvirgin.blogspot.com/2017/02/left-hand-of-darkness.html", "published": "2017-02-05T08:00:00.000-05:00", "updated": "2020-03-29T11:28:23.058-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "campari", "cynar", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Jim Beam Black Bourbon", "3/4 oz oz Carpano Antica Sweet Vermouth (*)", "1/2 oz Campari", "1/4 oz Cynar" ], "instructions": "Build in a rocks glass, add ice, and stir to mix and chill.", "body_text": "1 1/2 oz Jim Beam Black Bourbon\n3/4 oz oz Carpano Antica Sweet Vermouth (*)\n1/2 oz Campari\n1/4 oz Cynar\nBuild in a rocks glass, add ice, and stir to mix and chill.\n(*) here, it was a combination of Contratto Rosso and Dolin Rouge sweet vermouths.\nAfter my shift two Sundays ago, I was in need of a stiff drink or two before facing my dying feline companion, Marconi named after the\nMarconi Wireless\n. In between work and home was the perfect spot, Backbar, where I found a seat in front of bartenders Josh Cross and Kat Lamper. For a first drink, I asked Josh for the Left Hand of Darkness that was a Boulevardier riff subtitled, \"so balanced you won't know what to think.\" Kat Lamper later explained her creation as being a tribute to Ursula Le Guin and her book of the same name, as well as being a riff on Milk and Honey and Little Branch's Left\nHand\n(but darker from the Cynar).\nThe Left Hand of Darkness began with a dark malt and grape aroma that led into a grape and caramel sip. Next, whiskey, smoky char, and bitter orange on the swallow finished with funky herbal notes from the Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wkYvkZGs_t-CRrAsK4WkHUsSssxO8bRZtzOmXir52KvWrXCIk6B1_6R0I-7-sM8hzCGmrH1aPfD3Ybg2lCFKquwPxkh0OAlulhyphenhyphenpnMxm0SmANUIUNW_lTx4rq15zmhdIMg0fI1qBLFhR/s320/lefthanddark2351.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wkYvkZGs_t-CRrAsK4WkHUsSssxO8bRZtzOmXir52KvWrXCIk6B1_6R0I-7-sM8hzCGmrH1aPfD3Ybg2lCFKquwPxkh0OAlulhyphenhyphenpnMxm0SmANUIUNW_lTx4rq15zmhdIMg0fI1qBLFhR/s800/lefthanddark2351.jpg", "comment_count": 0 }, { "title": "frosty the julep", "url": "https://cocktailvirgin.blogspot.com/2017/02/frosty-julep.html", "published": "2017-02-06T08:00:00.000-05:00", "updated": "2017-06-30T12:15:03.768-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "julep cup", "technique": "build", "attribution": { "creator": "Josh Cross", "source": null, "year": null }, "categories": [ "#backbar-journeyman", "tea", "whiskey (Bourbon)", "wine (red)" ], "ingredients": [ "2 oz Old Granddad Bonded Bourbon", "1/2 oz Peppermint Tea Syrup", "1/2 oz St. George Geijer Glögg (*)" ], "instructions": "Build in a Julep cup, fill with crushed ice, and stir. Garnish with a cinnamon stick, sage leaf, mint sprig, and rosemary sprig, dust leaves with powdered sugar, and add a straw.", "body_text": "2 oz Old Granddad Bonded Bourbon\n1/2 oz Peppermint Tea Syrup\n1/2 oz St. George Geijer Glögg (*)\nBuild in a Julep cup, fill with crushed ice, and stir. Garnish with a cinnamon stick, sage leaf, mint sprig, and rosemary sprig, dust leaves with powdered sugar, and add a straw.\n(*) Here, the drink was made with a house glögg.\nI was about to be one and done and head home, but a mismake occurred and there was an extra Frosty the Julep that needed a home. The drink was created by bartender Josh Cross as his Winter-inspired Julep \"because Frosty melted.\" It was one of the most elegantly garnished libations since the\nMeyer's Cobbler\n. Of all of the herbs, the mint was the most aromatic here. The sip was malt from the Bourbon joined by tingly mint notes from the tea, and the rest of the Bourbon and mint notes filled the swallow along with spice from the glögg.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcd-W25I2-JGJf2lEMBJSLhA58lkTzSB-ttOp5pe5Fv0vxd18ZBD5a-cj9XkOSRQBZ6nAAQ7EGcNLhj17zijHsrkHSo9peTZGkTb5h3-Rt-sFjyp0bQZ5wLgwfk9Bt7BcfMcXOkOquSp1/s320/frostyjulep2353.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcd-W25I2-JGJf2lEMBJSLhA58lkTzSB-ttOp5pe5Fv0vxd18ZBD5a-cj9XkOSRQBZ6nAAQ7EGcNLhj17zijHsrkHSo9peTZGkTb5h3-Rt-sFjyp0bQZ5wLgwfk9Bt7BcfMcXOkOquSp1/s800/frostyjulep2353.jpg", "comment_count": 0 }, { "title": ":: mixology monday announcement ::", "url": "https://cocktailvirgin.blogspot.com/2017/02/mixology-monday-announcement.html", "published": "2017-02-06T10:00:00.000-05:00", "updated": "2017-06-30T12:14:23.938-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "MxMo CXVI: Irish Wake\nMixology Monday has had a good run at life. The event first started with Paul Clarke back in April 2006, and he ran it until MxMo 64 in February 2012. My participation started at MxMo 30 in August 2008 after having read along as a spectator for a year or so. As Paul was losing steam, I begged to take over the event instead of letting him bury it. Luckily, he turned over the reins to me, and I led the march from MxMo 65 in September 2012 until this one for a total of 52 events. When I was looking back at the history, I found a\nthread\non the Chanticleer Society where someone was asking about Paul Clarke in the hiatus between February and September 2012; prophetically, I commented in that thread, \"Perhaps I am blinded by my own enthusiasm -- I've been contributing to MxMo for 4 years now and would gladly do another 4 years.\" In the last year or two, my wife often heard me gripe about how hard it was to get hosts as well as a decent number of participants. The last few despite having amazing replies in quality to the theme were shy of the double digits mark or not much above that in quantity. The final moment that set this death knell a-ringing was when the Mixology Monday website locked me out of logging in right before I was about to enter the wrap up post for MxMo 114, and Paul Clarke did not know how to get me FTP access to see if I could remedy this situation. So that prophecy for another 4 years was correct with another 6 months added on.\nSo it is time for the final theme, the Irish wake. The Irish wake is a funeral tradition that is a send-off that begins at the time of death until the body is handed over to the church. It is viewed as a crucial part of the grieving process. My first Irish wake was a little over a year ago when Boston barman Ryan McGrale met his untimely demise. While the wake part with the family was sober, the mourning process with the Boston bartenders and the New York City ones who traveled up was most certainly not. Irish whiskey flowed. I remember getting home and wondering why my key would not work and I considered sleeping in the garage. Turns out, it was the wrong key on my key ring and it took awhile to figure that out. So what better way to celebrate the life and times of Mixology Monday and its 11 year run as the premiere \"monthly online cocktail party\" than with Irish whiskey.\nFor this theme, the approach is two fold. You can go traditional and generate or uncover a cocktail recipe calling for Irish whiskey. Alternatively, you can talk about a personal moment either where  Irish whiskey played a role in life or where drinks in general helped the grieving process. Such stories were actually rather cool for MxMo 41 \"Vodka is Your Friend,\" so there is precedent for that, but it's not like we can break Mixology Monday for future events by straying from the rules.\nHere's how to play this one last time:\n• Find or concoct a recipe that calls for Irish whiskey. Or share a drinking story about Irish whiskey or the grieving process.\n• Make the drink and then post the recipe, a photo, and your thoughts about the libation on your blog, tumblr, or website or on the eGullet\nSpirits and Cocktails\nforum. If it is the story format option, feel free to post a photo or two to make an emotional connection.\n• Include in your post the classic MxMo logo or the special Irish wake one above, and a link back to both the\nMixology Monday\nand\nCocktail Virgin\nsites. Actually, you don't need to link back to the deceased MxMo site if you do not want to. And once the round-up is posted, a link to that summary post would be appreciated.\n• Provide a link to your submission in the comment section here, tweet at @cocktailvirgin, or send an email to yarm-at-verizon.net with the word \"MxMo\" somewhere in the subject line.\nThe due date is Monday night at midnight, February 20th.\nCheers,\nFrederic", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRJ09wt-jx6rSDxdxlQgkPAQwepa7nq_AKjMQLaKT4q3CHiHvhfX-Gs0u8HVqeqBzlXzbQ73gjZcZgC12vKzMptKsHfJCkQWuBpCaUQ-bLPWOmhjk7W9CrvckZCC26s7LycZrfWoX34df/s320/mxmo_irishwake.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRJ09wt-jx6rSDxdxlQgkPAQwepa7nq_AKjMQLaKT4q3CHiHvhfX-Gs0u8HVqeqBzlXzbQ73gjZcZgC12vKzMptKsHfJCkQWuBpCaUQ-bLPWOmhjk7W9CrvckZCC26s7LycZrfWoX34df/s800/mxmo_irishwake.jpg", "comment_count": 20 }, { "title": "pleasant evening", "url": "https://cocktailvirgin.blogspot.com/2017/02/pleasant-evening.html", "published": "2017-02-07T08:00:00.000-05:00", "updated": "2017-06-30T12:12:48.617-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Andrew Mitchell", "source": "Rickhouse", "year": 2009 }, "categories": [ "bitters (other)", "champagne", "creme de cassis", "grapefruit juice" ], "ingredients": [ "3/4 oz Grapefruit Juice", "1/2 oz Crème de Cassis (Massenez)", "2 dash Peach Bitters (Fee's)" ], "instructions": "Shake with ice, strain into a cocktail glass with 3 oz dry sparkling wine (flute with 3 oz Willm Blanc de Blancs), and garnish with a grapefruit twist.", "body_text": "3/4 oz Grapefruit Juice\n1/2 oz Crème de Cassis (Massenez)\n2 dash Peach Bitters (Fee's)\nShake with ice, strain into a cocktail glass with 3 oz dry sparkling wine (flute with 3 oz Willm Blanc de Blancs), and garnish with a grapefruit twist.\nTwo Tuesdays ago, I was in the mood for something light, so I sought out\nThe Art of the Shim\nby Dinah Sanders. There, I was lured in by Andrew Mitchell's Pleasant Evening that he created at San Francisco's Rickhouse in 2009. Once prepared, the drink shared a grapefruit oil aroma with a hint of dark berry from the cassis. Next, a crisp and carbonated grapefruit and white wine sip transitioned into a black currant swallow with a peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvyoIfCSJB2OcjUoUjQBFQ1MEYG-JWnfrqMrNClGWPGjE-Xy26jl0-l2fpJqPdxwNOdp_NJWNYNGhvYGVHVBSw1pZ9kdy_pkJCqCugG23LLgXxpbX5U1bF_qPctVa4KmMfxmtlDI5f05K/s320/pleasantevening2355.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvyoIfCSJB2OcjUoUjQBFQ1MEYG-JWnfrqMrNClGWPGjE-Xy26jl0-l2fpJqPdxwNOdp_NJWNYNGhvYGVHVBSw1pZ9kdy_pkJCqCugG23LLgXxpbX5U1bF_qPctVa4KmMfxmtlDI5f05K/s800/pleasantevening2355.jpg", "comment_count": 0 }, { "title": "the butterfly sting", "url": "https://cocktailvirgin.blogspot.com/2017/02/the-butterfly-sting.html", "published": "2017-02-08T08:00:00.000-05:00", "updated": "2017-06-30T12:12:11.963-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "bitters (orange)", "punt e mes", "simple syrup", "swedish punsch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1/2 oz Punt e Mes", "1/2 oz Kronan Swedish Punsch", "1/2 oz Sirop de Canne (*)", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Four Roses Bourbon\n1/2 oz Punt e Mes\n1/2 oz Kronan Swedish Punsch\n1/2 oz Sirop de Canne (*)\n2 dash Regan's Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\n(*) Substitute a 2:1 simple syrup. Note: this drink was a bit sweet for me once it warmed up, so perhaps a 1/2 oz demerara 1:1 syrup would work better here. Or halving the sirop de canne to 1/4 oz.\nTwo Wednesdays ago, I made my way down to Stoddard's where I found a seat in front of bar manager Jamie Walsh and bartender Tony Iamunno. For a first drink, I asked Tony for the Butterfly Sting that he described as his Muhammed Ali tribute cocktail. The structure itself reminded me of the\nPalaver\nwith Swedish Punsch taking the place of the Palaver's Fernet Branca.\nThe Butterfly Sting floated in with an orange oil notes that brightened the Bourbon aroma. Next, a rich grape and orange sip flipped into a whiskey, bitter, and tea tannin swallow that at first finished somewhat dry. As the cocktail warmed up, the balanced became a bit too much on the sweet side for my palate, so perhaps dropping the sirop de canne or switching to a less concentrated sugar source would help here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1fJimlJtwryozu5Qs5QYP9_yf_OlW5M7ArptMmVlqyIX89R4LSqE9ubuse1SjK3R-AxfcyTRTW_gsDA1_4QyKvYqIF3piCmmn7crFKlCAD8GQBl6Y9d6sQ2FZuskdTFTyHdBmwAOpe4B/s320/butterflysting2356.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1fJimlJtwryozu5Qs5QYP9_yf_OlW5M7ArptMmVlqyIX89R4LSqE9ubuse1SjK3R-AxfcyTRTW_gsDA1_4QyKvYqIF3piCmmn7crFKlCAD8GQBl6Y9d6sQ2FZuskdTFTyHdBmwAOpe4B/s800/butterflysting2356.jpg", "comment_count": 0 }, { "title": "foul weather friend", "url": "https://cocktailvirgin.blogspot.com/2017/02/foul-weather-friend.html", "published": "2017-02-09T08:00:00.000-05:00", "updated": "2017-06-30T12:10:23.967-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "ModernTiki", "year": null }, "categories": [ "campari", "lemon juice", "licor 43", "orange juice", "passion fruit syrup", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Demerara White Rum (El Dorado 3 Year)", "1/2 oz Smith & Cross Rum", "3/4 oz Licor 43", "1/2 oz Campari", "1 oz Lemon Juice", "1/2 oz Orange Juice", "1/4 oz Passion Fruit Syrup" ], "instructions": "Shake with ice, strain into a goblet (Tiki mug), fill with crushed ice, and garnish with fresh mint and a cocktail umbrella.", "body_text": "1 1/2 oz Demerara White Rum (El Dorado 3 Year)\n1/2 oz Smith & Cross Rum\n3/4 oz Licor 43\n1/2 oz Campari\n1 oz Lemon Juice\n1/2 oz Orange Juice\n1/4 oz Passion Fruit Syrup\nShake with ice, strain into a goblet (Tiki mug), fill with crushed ice, and garnish with fresh mint and a cocktail umbrella.\nTwo Thursdays ago, I decided to make a riff of Trader Vic's\nFoul Weather\nthat I had spotted on the\nModernTiki\nblog. ModernTiki found the flavors to be a bit more flat than they were expecting from reading the original recipe, and they re-arranged the flavors into the Foul Weather Friend. When I made Trader Vic's, I translated the dash of vanilla as a quarter ounce of Navan Liqueur; here, they used another vanilla-forward (and less defunct) cordial, Licor 43. The biggest change here overall was splitting the orange juice with Campari.\nThe Foul Weather Friend shared a Jamaican rum funk aroma along with citrus notes on the nose. Next, orange, lemon, and caramel on the sip led into funky rum, bitter orange, and vanilla on the swallow. The only flavor that was lacking as compared to the original was the passion fruit which got lost here in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwlKJMdktvM7sHt42cAPJafGIORUp7A2ZseOOWf0DlRroKpvWXj4pGSozGHQntN_FZ_3sJwFU00k8jaO36byVOkHzDNWHOU4lhvMFrFKsQotm1t8VjAqvNnFdzZaHfvUujpH_nuwEQoRC/s320/foulweather2359.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwlKJMdktvM7sHt42cAPJafGIORUp7A2ZseOOWf0DlRroKpvWXj4pGSozGHQntN_FZ_3sJwFU00k8jaO36byVOkHzDNWHOU4lhvMFrFKsQotm1t8VjAqvNnFdzZaHfvUujpH_nuwEQoRC/s800/foulweather2359.jpg", "comment_count": 1 }, { "title": "carnival jump up", "url": "https://cocktailvirgin.blogspot.com/2017/02/carnival-jump-up.html", "published": "2017-02-10T08:00:00.000-05:00", "updated": "2017-06-30T12:09:52.428-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Trinidad Hilton", "year": null }, "categories": [ "grenadine", "lime juice", "rum" ], "ingredients": [ "2 oz Golden Trinidad Rum (Angostura 7 Year)", "1/2 oz Grenadine", "1 oz Coco Lopez Coconut Cream", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and pour into a Highball glass (strain into a Highball and top with fresh ice). Decorate with a pineapple slice, candy sugar cane stick, and a lime slice (lime wheel), and add a straw.", "body_text": "2 oz Golden Trinidad Rum (Angostura 7 Year)\n1/2 oz Grenadine\n1 oz Coco Lopez Coconut Cream\n1/2 oz Lime Juice\nShake with ice and pour into a Highball glass (strain into a Highball and top with fresh ice). Decorate with a pineapple slice, candy sugar cane stick, and a lime slice (lime wheel), and add a straw.\nAfter my bar shift two Fridays ago, I reached for Trader Vic's 1974\nRum Cookery & Drinkery\nbook in a quest for a curious recipe that I might have passed over in previous searches. The one that I found was the Carnival Jump Up that Trader Vic attributed to the bar at the Trinidad Hilton. Once prepared, the Carnival Jump Up presented lime and fruity notes to the nose. Next, a creamy lime and berry sip shared hints of nutmeg, and the swallow offered rum, coconut, and tart lime flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzTRt3Pc8rYZ4ZQAgsjI_cmS95bhGaIdrNeP80h-iFjFvPOwnfaKTqsVVFc8vD34wbiMpaa87RYIUY4BB-zFKRaPeSE9BZ6YChTTl-5q7V0x5f-Kxdo-WRzvvp-a-IanfePyhyphenhyphenMwAjooi/s320/carnivaljumpup2360.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzTRt3Pc8rYZ4ZQAgsjI_cmS95bhGaIdrNeP80h-iFjFvPOwnfaKTqsVVFc8vD34wbiMpaa87RYIUY4BB-zFKRaPeSE9BZ6YChTTl-5q7V0x5f-Kxdo-WRzvvp-a-IanfePyhyphenhyphenMwAjooi/s800/carnivaljumpup2360.jpg", "comment_count": 0 }, { "title": "aurora cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/02/aurora-cocktail.html", "published": "2017-02-11T08:00:00.000-05:00", "updated": "2017-06-30T12:09:19.693-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Canon Cocktail Book", "year": null }, "categories": [ "bitters (aromatic)", "champagne", "cognac", "simple syrup", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 oz Cognac (Camus VS)", "1 oz Rye Whiskey (Sazerac)", "1/4 oz St. Germain (St. Elder)", "1 dash Simple Syrup (1/4 oz)", "1 dash Boker's or Angostura Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Butterfly) cocktail coupe containing 2 oz champagne (Willm Blanc de Blancs), and garnish with either a lemon twist or cherry (lemon twist).", "body_text": "1 oz Cognac (Camus VS)\n1 oz Rye Whiskey (Sazerac)\n1/4 oz St. Germain (St. Elder)\n1 dash Simple Syrup (1/4 oz)\n1 dash Boker's or Angostura Bitters (Jerry Thomas Decanter)\nStir with ice, strain into an absinthe-rinsed (Butterfly) cocktail coupe containing 2 oz champagne (Willm Blanc de Blancs), and garnish with either a lemon twist or cherry (lemon twist).\nTwo Saturdays ago, I ventured into the\nCanon Cocktail Book\nfor a sparkling wine cocktail. There, I was lured in by their riff on Jerry Thomas' Morning Glory called the Aurora cocktail. The original was published in the 1887 edition of\nThe Bar-Tender's Guide\nwith the curaçao and soda water being swapped here for elderflower liqueur and sparkling wine. Somewhere between the two recipes was something that made me think of the\nSeelbach\n. Once mixed, the Aurora Cocktail showcased absinthe notes over lemon oil and elderflower aromas. Next, a carbonated malty and white grape sip gave way to a rye, brandy, and bitter floral swallow with a clean anise and white wine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHS8h4tB_8BiqVBZWns47sSJZFW_mIfs9Zfs_hZoqn07mJlurl-sfn4cCLfr3s6zHowZ-be5VJK7KTbRZrmUx9NU3EzxLLoKG0WB14BQ-oOQgmWp7oYNd1J-q24B4JBvXzCcKJo3NOTsV/s320/aurora2363.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHS8h4tB_8BiqVBZWns47sSJZFW_mIfs9Zfs_hZoqn07mJlurl-sfn4cCLfr3s6zHowZ-be5VJK7KTbRZrmUx9NU3EzxLLoKG0WB14BQ-oOQgmWp7oYNd1J-q24B4JBvXzCcKJo3NOTsV/s800/aurora2363.jpg", "comment_count": 0 }, { "title": "swanee shore", "url": "https://cocktailvirgin.blogspot.com/2017/02/swanee-shore.html", "published": "2017-02-12T08:00:00.000-05:00", "updated": "2017-06-30T12:08:45.190-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "grapefruit juice", "grenadine", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Sazerac)", "1/3 Grapefruit Juice (3/4 oz)", "1 dash Grenadine (1/4 oz)", "1 dash Picon (1/4 oz Amer Picon)" ], "instructions": "Shake with ice and strain into a cocktail glass. I added a grapefruit twist to the recipe.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Sazerac)\n1/3 Grapefruit Juice (3/4 oz)\n1 dash Grenadine (1/4 oz)\n1 dash Picon (1/4 oz Amer Picon)\nShake with ice and strain into a cocktail glass. I added a grapefruit twist to the recipe.\nFor a nightcap Sunday night two weeks ago, I began flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\nfor inspiration. There, I stopped upon the Swanee Shore which could have been named after the World War I-era Southern waltz song. What caught my attention was the combination of grenadine and Picon which Trader Vic frequently utilized in drinks like the\nJayco\nand\nPhilippine Punch\n; the\nPioneers\nrecipes made use of this pairing a few times well before Trader Vic ever latched on to it such as in the\nBronco\n.\nThe Swanee Shore gave forth grapefruit oil and hints of dark orange notes to the nose. Next, malt and grapefruit on the sip stepped aside to rye and bitter orange flavors on the swallow with a tart citrus swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4iPR7Af6M5Qv6d1bB2ScdpPZhA2FbYKoGXakF3XOd0KCt3uDllImIKf7LJ5i07PJrfimKc_g_pDo-_7A1iAQGbqUyV25avnw2HpJmB3lpBN2TfTOdbIPUAQlYN5fCaq1VNHhFmmLWFsj/s320/swaneeshore2365.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4iPR7Af6M5Qv6d1bB2ScdpPZhA2FbYKoGXakF3XOd0KCt3uDllImIKf7LJ5i07PJrfimKc_g_pDo-_7A1iAQGbqUyV25avnw2HpJmB3lpBN2TfTOdbIPUAQlYN5fCaq1VNHhFmmLWFsj/s800/swaneeshore2365.jpg", "comment_count": 0 }, { "title": "kongo jungle", "url": "https://cocktailvirgin.blogspot.com/2017/02/kongo-jungle.html", "published": "2017-02-13T08:00:00.000-05:00", "updated": "2017-06-30T12:08:15.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Trevor Christian", "source": "A4cade", "year": null }, "categories": [ "#other", "grapefruit juice", "lime juice", "pimento dram", "rum" ], "ingredients": [ "1 oz Blackwell Jamaican Rum", "1 oz JM Rhum Agricole Gold", "1/2 oz Allspice Dram", "1 oz Banana Syrup (*)", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice" ], "instructions": "Shake ingredients to mix, pour into a Tiki mug, fill with crushed ice, garnish with an edible orchid and a plastic monkey, and add a straw.", "body_text": "1 oz Blackwell Jamaican Rum\n1 oz JM Rhum Agricole Gold\n1/2 oz Allspice Dram\n1 oz Banana Syrup (*)\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\nShake ingredients to mix, pour into a Tiki mug, fill with crushed ice, garnish with an edible orchid and a plastic monkey, and add a straw.\n(*) Perhaps muddle 1/2 to 3/4 inch of banana in 3/4 oz simple or demerara syrup. Include a fine strain step. Shaking with ice might also help to break the banana up.\nTwo Mondays ago, I made my way over to the new A4cade that opened two nights before in Central Square, Cambridge. After a short wait, I was allowed to enter the jam-packed room full of video games and pinball machines, and I made my way to second bar in the back where my old Russell House Tavern alums Joe Slavinski and Trevor Christian were tending bar. For a drink, I asked Trevor for the Kongo Jungle off of the Tiki section of the menu. I was a bit surprised that the banana aspect was not Giffard's Banane du Bresil but a banana syrup that donated texture as well as flavor to the libation.\nThe Kongo Jungle offered up a floral aroma from the orchid garnish that preceded a caramel sip from the dark rum component. Next, the swallow shared the aged rum, banana, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocWnwxYavv_h1Grae4HBRvWUtzna0lGpdnZDBM_HXReHpJ0KkACPnFE-WSuK3m74eb5_TXzMkU8G0Ze7HCIuhoVmtINjwpj3I2poJdDkrpbJzn1pfjp1a8C0lTzXC4Sx6R_N-rBKceQbB/s320/kongojungle2367.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocWnwxYavv_h1Grae4HBRvWUtzna0lGpdnZDBM_HXReHpJ0KkACPnFE-WSuK3m74eb5_TXzMkU8G0Ze7HCIuhoVmtINjwpj3I2poJdDkrpbJzn1pfjp1a8C0lTzXC4Sx6R_N-rBKceQbB/s800/kongojungle2367.jpg", "comment_count": 0 }, { "title": "bitter french", "url": "https://cocktailvirgin.blogspot.com/2017/02/bitter-french.html", "published": "2017-02-14T08:00:00.000-05:00", "updated": "2017-06-30T12:07:40.918-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2008 }, "categories": [ "campari", "champagne", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Plymouth Gin (St. George Botanivore)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1/4 oz Campari" ], "instructions": "Shake with ice, strain into a flute glass with 2 1/2 oz champagne (Willm Blanc de Blancs), and garnish with grapefruit oil from a twist.", "body_text": "1 oz Plymouth Gin (St. George Botanivore)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1/4 oz Campari\nShake with ice, strain into a flute glass with 2 1/2 oz champagne (Willm Blanc de Blancs), and garnish with grapefruit oil from a twist.\nTwo Tuesdays ago, I ventured into the pages of Gaz Regan's\nThe Negroni\nfor the evening's libation. There, I spotted Phil Ward's marriage of a French 75 with a Negroni that he created at Mayahuel called the Bitter French. Once prepared, it gave forth a grapefruit aroma that led into a carbonated lemon and white wine sip. Next, the gin mingled with bitter orange and more wine notes on the swallow; overall, the Campari donated some bitter complexity to the classic sparkler as well as a delightful pink hue. However, it was not as extreme as the curious Campari-based\nPosta Aerea\n. Indeed, Phil in the\nDeath & Co. Book\ndescribed his 2008 recipe as, \"In my opinion, this French 75 variation is the best beginner Campari drink in history.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOqMUZunj_m_DH9Nt_S_GW3L4G6BUhdWU-lf1ZBBepYA0ElDHKh9fyqorctX-dKyduJ2QrQx0QfhsMGav1iBI7NSWBVuae66xaKnk9Efyg93xTxx6boV4WPN-2LhOTD6mKJjYW-wtPbA0/s320/bitterfrench2371.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOqMUZunj_m_DH9Nt_S_GW3L4G6BUhdWU-lf1ZBBepYA0ElDHKh9fyqorctX-dKyduJ2QrQx0QfhsMGav1iBI7NSWBVuae66xaKnk9Efyg93xTxx6boV4WPN-2LhOTD6mKJjYW-wtPbA0/s800/bitterfrench2371.jpg", "comment_count": 0 }, { "title": "the kirby", "url": "https://cocktailvirgin.blogspot.com/2017/02/the-kirby.html", "published": "2017-02-15T08:00:00.001-05:00", "updated": "2021-11-12T17:50:20.010-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "dry shake", "attribution": { "creator": "Juan Mederos", "source": "Firebrand Saints", "year": null }, "categories": [ "#other", "chartreuse (green)", "lime juice", "pamplemousse", "tequila" ], "ingredients": [ "1 1/2 oz Olmeca Altos Blanco Tequila", "3/4 oz Green Chartreuse", "1/2 oz Combier Pamplemousse Liqueur", "3/4 oz Lime Juice" ], "instructions": "Dry shake to mix, pour into a Collins glass, fill with crushed ice, garnish with 3 dashes Peychaud's Bitters and a paper parasol, and add a straw.", "body_text": "1 1/2 oz Olmeca Altos Blanco Tequila\n3/4 oz Green Chartreuse\n1/2 oz Combier Pamplemousse Liqueur\n3/4 oz Lime Juice\nDry shake to mix, pour into a Collins glass, fill with crushed ice, garnish with 3 dashes Peychaud's Bitters and a paper parasol, and add a straw.\nOn Wednesday to weeks ago, Andrea and I sought out dinner at Firebrand Saints. For a drink, I asked bartender Dave Erickson for the Kirby which seemed like an interesting herbal and grapefruit-tinged Margarita of sorts. Dave mentioned as he set to work that this was bartender Juan Mederos' creation. Once in the glass, the Kirby shared a cherry and anise aroma from the bitters. Next, grapefruit and lime paired elegantly on the sip, and the swallow showcased the tequila and Chartruese flavors with a herbal and grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP7R0cXf3d6MFAu6kIXSb-RuX1-7VpwMg48cFMGTPoCZhxKjo29V_gisFefUuWf5EStN_hB5wAIb9YbNXVASe_OdCpqmmKSiTx6KbVHrJGkGSUnIPVxzmbXLNgTwMJiTAm8UeT4dDHACP/s320/kirby2374.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP7R0cXf3d6MFAu6kIXSb-RuX1-7VpwMg48cFMGTPoCZhxKjo29V_gisFefUuWf5EStN_hB5wAIb9YbNXVASe_OdCpqmmKSiTx6KbVHrJGkGSUnIPVxzmbXLNgTwMJiTAm8UeT4dDHACP/s800/kirby2374.jpg", "comment_count": 0 }, { "title": "libby", "url": "https://cocktailvirgin.blogspot.com/2017/02/libby.html", "published": "2017-02-16T08:00:00.000-05:00", "updated": "2017-06-30T12:05:27.549-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 Rye Whiskey (2 oz Sazerac)", "1/8 Sherry (1/4 oz Lustau Amontillado + 1/4 oz Lustau PX)", "1/8 Sweet Vermouth (1/2 oz Alessio)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 Rye Whiskey (2 oz Sazerac)\n1/8 Sherry (1/4 oz Lustau Amontillado + 1/4 oz Lustau PX)\n1/8 Sweet Vermouth (1/2 oz Alessio)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nand began scanning the whiskey recipes. There, I was lured in by the Libby with the sherry element reminding me of the\nPlymouth Street Harvest\n. I originally tried all Amontillado in the mix, but it was a bit too dry so I added in some Pedro Ximenez.\nOnce chilled and strained, the dual sherry Libby provided nutty, raisin, and dark orange aromas over rye whiskey notes. Next, grape and malt on the sip gave way to rye and nutty flavors on the swallow with raisin and bitter orange on the finish. Indeed, the Pedro Ximenez while providing the necessary sweetness overrode the Amontillado's more nutty notes with its raisiny flavors though. Perhaps a better balanced cream sherry such as Lustau's East India Solera would have worked better than this duo. Or perhaps doubling the Picon for its sweetness or spiking in a dash of simple syrup with the Amontillado would have worked well too.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAUIAJWSqwWMr9BkFKM-A63Rmi6UISNxRA8vXL5Q3kTIAvunlkHEYQ-8ZQyph9KrEGTXtCg4LmiLAO17JLjCMxAuZZoR3MKhVqjDxmOXAmGOhwfglp80INBxTiSMJ2Jeo3WTfsmsbRjVX/s320/libby2377.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAUIAJWSqwWMr9BkFKM-A63Rmi6UISNxRA8vXL5Q3kTIAvunlkHEYQ-8ZQyph9KrEGTXtCg4LmiLAO17JLjCMxAuZZoR3MKhVqjDxmOXAmGOhwfglp80INBxTiSMJ2Jeo3WTfsmsbRjVX/s800/libby2377.jpg", "comment_count": 0 }, { "title": "flor de piña", "url": "https://cocktailvirgin.blogspot.com/2017/02/flor-de-pina.html", "published": "2017-02-17T08:00:00.000-05:00", "updated": "2017-06-30T12:04:53.241-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "David Alan", "source": "Tipsy Texan", "year": null }, "categories": [ "lime juice", "pineapple juice", "simple syrup (cinnamon)", "st. germain", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Avion)", "3/4 oz Elderflower Liqueur (St. Elder)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Canela Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a Tiki mug. Fill with crushed ice and garnish with a pineapple wedge (paper umbrella).", "body_text": "1 1/2 oz Blanco Tequila (Avion)\n3/4 oz Elderflower Liqueur (St. Elder)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Canela Cinnamon Syrup\nShake with ice and strain into a Tiki mug. Fill with crushed ice and garnish with a pineapple wedge (paper umbrella).\nAfter my work shift two Fridays ago, I was in the mood for something tropical, so I returned to David Alan's\nTipsy Texan\nfor the Flor de Piña. The recipe reminded me of a\nGilda Cocktail\nwith the addition of elderflower liqueur. In the mug, the Flor de Piña shared a floral and pineapple bouquet with hints of agave on the nose. Next, lime and pineapple made for a refreshing sip, and the swallow paired tequila and elderflower flavors with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQTjD2ekxQsdIykp-AdDp4Sua_fOtaybGmFPI2My3dYIU-XobsUPwqufbMiwkcjfX6NJq3zfdg1fyGeXtpNRhEtUH-R9kQyOYid_g0gjoevXmi3FqSm8wOtJyzbURYxI6ttIPsz4hk_lO/s320/flordepina2379.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQTjD2ekxQsdIykp-AdDp4Sua_fOtaybGmFPI2My3dYIU-XobsUPwqufbMiwkcjfX6NJq3zfdg1fyGeXtpNRhEtUH-R9kQyOYid_g0gjoevXmi3FqSm8wOtJyzbURYxI6ttIPsz4hk_lO/s800/flordepina2379.jpg", "comment_count": 0 }, { "title": "howitzer", "url": "https://cocktailvirgin.blogspot.com/2017/02/howitzer.html", "published": "2017-02-18T08:00:00.000-05:00", "updated": "2017-06-30T12:04:19.823-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Neal Bodenheimer", "source": "The Cure", "year": null }, "categories": [ "bitters (other)", "champagne", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon Whiskey (Larceny)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Peach Bitters (Fee's)" ], "instructions": "Shake with ice, strain into a cocktail glass with 2 oz champagne (Willm Blanc de Blancs), and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon Whiskey (Larceny)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Peach Bitters (Fee's)\nShake with ice, strain into a cocktail glass with 2 oz champagne (Willm Blanc de Blancs), and garnish with a lemon twist.\nAfter a busy Saturday night bar shift two weeks ago, I felt the need for a nightcap before I opened the next morning for a brunch shift. Therefore, I reached for Paul Clarke's\nThe Cocktail Chronicles\nfor the answer. In the list of flagged drinks to make, the Howitzer as a whiskey French 75 variation stood out. The recipe was crafted by Neal Bodenheimer of New Orleans' The Cure; Neal described his creation on the\nBarnotes\napp as, \"From our original cocktail list when we opened Cure. A simple variation of the classic French 75 using Bourbon and peach in place of gin or brandy.\"\nThe Howitzer presented a lemon, white wine, and Bourbon aroma. Next, the sip shared a carbonated lemon and wine combination, and the swallow paired the wheated whiskey with fruity peach notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtameTY9ClApl4FeuooZuzHt1t0ssGtrHD8YOZP_xLzYTe5bQRXi_sQ7HQGCQv8sj0SlSij3j7HQnIYD3Hjud8Rxtpokquu3AQ5q7Ffoc-iHJdEcKCPEKgNR2GkIahQCAM3Mw9p1_ULjv1/s320/howitzer2381.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtameTY9ClApl4FeuooZuzHt1t0ssGtrHD8YOZP_xLzYTe5bQRXi_sQ7HQGCQv8sj0SlSij3j7HQnIYD3Hjud8Rxtpokquu3AQ5q7Ffoc-iHJdEcKCPEKgNR2GkIahQCAM3Mw9p1_ULjv1/s800/howitzer2381.jpg", "comment_count": 0 }, { "title": "mrs. doyle", "url": "https://cocktailvirgin.blogspot.com/2017/02/mrs-doyle.html", "published": "2017-02-19T08:00:00.000-05:00", "updated": "2017-06-30T12:03:42.190-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday", "lemon juice", "simple syrup", "swedish punsch", "whiskey" ], "ingredients": [], "instructions": null, "body_text": "The theme for this month's\nMixology Monday\n(MxMo CXVI) was picked by myself, Frederic of the Cocktail Virgin blog. The theme I chose was \"Irish Wake,\" and it was a tough decision to pick this theme and make it the last. Mixology Monday has been around for 2 months shy of 11 years yielding 116 themed-events. Between lagging enthusiasm for bloggers to host events, low numbers of drink posts, and my waning desire to push the online cocktail party uphill, I had been considering this end for a year or so. Then at the tail end of MxMo 114 as I was trying to enter the roundup post link in December, I discovered that the Mixology Monday Word Press site had lost its log-in module and I was locked out. We did MxMo 115's announcements solely by Twitter and word of mouth, and it just did not feel right without a formal home base. It was a sign.\nSo for this final theme, the Irish Wake, I elaborated on my choice with the description of, \"The Irish wake is a funeral tradition that is a send-off that begins at the time of death until the body is handed over to the church. It is viewed as a crucial part of the grieving process. My first Irish wake was a little over a year ago when Boston barman Ryan McGrale met his untimely demise. While the wake part with the family was sober, the mourning process with the Boston bartenders and the New York City ones who traveled up was most certainly not. Irish whiskey flowed... So what better way to celebrate the life and times of Mixology Monday and its 11 year run as the premiere 'monthly online cocktail party' than with Irish whiskey. For this theme, the approach is two fold. You can go traditional and generate or uncover a cocktail recipe calling for Irish whiskey. Alternatively, you can talk about a personal moment either where Irish whiskey played a role in life or where drinks in general helped the grieving process. Such stories were actually rather cool for MxMo 41 'Vodka is Your Friend,' so there is precedent for that, but it's not like we can break Mixology Monday for future events by straying from the rules.\"\nThere is a belief that mixing with Irish whiskey is a sin, and one of my old co-workers summed that idea up with his delicious Jameson cocktail the\nSacrilege\n. I hold no spirit sacred, but I wanted to find a recipe that really highlighted the soft nature of the whiskey. In my search, I happened upon Eryn Reece's 2013 Mrs. Doyle in the\nDeath & Co. Cocktail Book\n. According to a\nTimeOut\narticle, Eryn named this after \"the kooky old housekeeper from the Irish sitcom Father Ted.\" Essentially, Mrs. Doyle is an Irish Sour accented by a touch of Swedish Punsch. And for the photo above, I picked the best casket imagery that I could since the drink itself was not morbid in the least.\nMrs. Doyle\n• 2 oz Redbreast 12 Year Irish Whiskey (Teeling Small Batch)\n• 1/4 oz Kronan Swedish Punsch\n• 3/4 oz Lemon Juice\n• 1/2 oz Simple Syrup\nShake with ice and strain into a cocktail coupe.\nThe Mrs. Doyle proffered lemon and sweet malt aromas with a honey-like note. Next, the lemon and sweet malt continued into the sip, and the swallow gave forth soft whiskey and a hint of tea and rum funk from the Swedish Punsch.\nIt is strange to type out my final line to my 87th Mixology Monday event that I have participated in, the 10th that I have hosted, and the 52nd under my cat herdsmanship. I would like to thank Paul Clarke for starting the event and for the participants of the 29 events before I started for making it such a welcoming environment, and for everyone who re-inforced the lost art of Roman numerals. And thank you to all the participants who have carried this phenomenon for over a decade. Sláinte!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRJ09wt-jx6rSDxdxlQgkPAQwepa7nq_AKjMQLaKT4q3CHiHvhfX-Gs0u8HVqeqBzlXzbQ73gjZcZgC12vKzMptKsHfJCkQWuBpCaUQ-bLPWOmhjk7W9CrvckZCC26s7LycZrfWoX34df/s320/mxmo_irishwake.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY_Jxlmycu8yKtot1HjeJ7QnGHYmXmNcpI_5W05jI_mt41q4axVT6OS0ApyTrDwMk1U7mj8D_OwkcsKt08e7BfPOLtK0bqVknBYJT_8jAK6nb_RV1Rk6AVJZ0Mg0PFh_QCVDHrHTwK8h9/s320/mrsdoyle2383.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRJ09wt-jx6rSDxdxlQgkPAQwepa7nq_AKjMQLaKT4q3CHiHvhfX-Gs0u8HVqeqBzlXzbQ73gjZcZgC12vKzMptKsHfJCkQWuBpCaUQ-bLPWOmhjk7W9CrvckZCC26s7LycZrfWoX34df/s800/mxmo_irishwake.jpg", "comment_count": 1 }, { "title": "corrascal", "url": "https://cocktailvirgin.blogspot.com/2017/02/corrascal.html", "published": "2017-02-20T08:00:00.000-05:00", "updated": "2017-06-30T12:02:03.165-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Canon", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "champagne", "pear liqueur", "sherry" ], "ingredients": [ "1 1/2 oz Dry Amontillado Sherry (Lustau)", "1/4 oz Rothman & Winter Orchard Pear Liqueur", "1/4 oz Benedictine", "4 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe with 2 oz dry sparkling wine (Willm Blanc de Blancs), and garnish with a star anise pod.", "body_text": "1 1/2 oz Dry Amontillado Sherry (Lustau)\n1/4 oz Rothman & Winter Orchard Pear Liqueur\n1/4 oz Benedictine\n4 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe with 2 oz dry sparkling wine (Willm Blanc de Blancs), and garnish with a star anise pod.\nTwo Mondays ago, I was flipping through the\nCanon Cocktail Book\nwhen I spotted the Corrascal in the low proof section. The drink appeared like a dry aperitif, and it is frequently served during the Fall and Winter months at Canon in Seattle. Once prepared, the Corrascal gave forth a nutty grape aroma with a hint of star anise from the garnish. Next, the sherry and sparkling wine combined to generate a dry carbonated wine sip, and the swallow shared nutty sherry and dry herbal spice elements with a light pear flavor on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBW1Vo1Z1t5pIHMqttfogw7IU1BR6IyAuYSkCOaSMGfKhErVplVJTVjM8WAPG5dKQSMlAbfiNBxc883T9MuzBC1bubARZy7j-6Taj_vYAJSabf1aUefQJ4TEj58ZxEHJtc8xbUa_gm13j/s320/corrascal2385.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBW1Vo1Z1t5pIHMqttfogw7IU1BR6IyAuYSkCOaSMGfKhErVplVJTVjM8WAPG5dKQSMlAbfiNBxc883T9MuzBC1bubARZy7j-6Taj_vYAJSabf1aUefQJ4TEj58ZxEHJtc8xbUa_gm13j/s800/corrascal2385.jpg", "comment_count": 0 }, { "title": "lohengrin", "url": "https://cocktailvirgin.blogspot.com/2017/02/lohengrin.html", "published": "2017-02-21T08:00:00.000-05:00", "updated": "2017-06-30T12:01:31.286-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "apricot liqueur", "bitters (Angostura)", "lime juice", "orgeat", "pimento dram", "rum (white)", "sherry" ], "ingredients": [ "1 1/2 oz Angostura White Oak Rum", "1 oz Lustau Amontillado Sherry", "1/2 oz Luxardo Apricot Liqueur", "1/2 oz Giffard Orgeat", "1/2 oz Lime Juice", "1 bsp St. Elizabeth Allspice Dram" ], "instructions": "Shake with ice, strain into a rocks glass, fill with ice, garnish with 2 dashes Angostura Bitters and a mint sprig, and add straws.", "body_text": "1 1/2 oz Angostura White Oak Rum\n1 oz Lustau Amontillado Sherry\n1/2 oz Luxardo Apricot Liqueur\n1/2 oz Giffard Orgeat\n1/2 oz Lime Juice\n1 bsp St. Elizabeth Allspice Dram\nShake with ice, strain into a rocks glass, fill with ice, garnish with 2 dashes Angostura Bitters and a mint sprig, and add straws.\nTwo Tuesdays ago, Andrea and I made our way to Estragon to have dinner at Sahil Mehta's bar. While perusing his drink recipe book, I spotted a curiously named tropical number called the Lohengrin. Sahil explained that the Winter weather got him in an escapist mood, and his searching on Wikipedia generated the drink name. That clue was, \"King Ludwig II of Bavaria was an escapist who used to 'escape' into the world of Wagnerian mythology. A caricature portrays him as Lohengrin.\"\nThe Lohengrin presented a mint, clove, and allspice aroma to the nose. Next, grape, lime, and orchard fruit on the sip transitioned into rum, nutty, and apricot flavors on the swallow with an allspice finish. Indeed, the apricot and orgeat flavors combined elegantly on the swallow as they had in the 1937\nYellow Mist\nand the modern Tiki\nBeachbum\nofferings.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievgvVN7aIcYvBL4TeunH6gt01kQ8ix4vI-VO-QpYPhOsJlYM56pCwbFQfM0ptTZQ2OUSZhh42qWZLBlCfiwsWM1g_edQfjY0STmS1OA9kyum1rL8JIAlzFCyJPoDMiDgsByy-Bs04Cl2R/s320/lohengrin2388.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievgvVN7aIcYvBL4TeunH6gt01kQ8ix4vI-VO-QpYPhOsJlYM56pCwbFQfM0ptTZQ2OUSZhh42qWZLBlCfiwsWM1g_edQfjY0STmS1OA9kyum1rL8JIAlzFCyJPoDMiDgsByy-Bs04Cl2R/s800/lohengrin2388.jpg", "comment_count": 0 }, { "title": "elementary my dear", "url": "https://cocktailvirgin.blogspot.com/2017/02/elementary-my-dear.html", "published": "2017-02-22T08:00:00.000-05:00", "updated": "2017-06-30T12:00:55.387-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "craigieonmain" ], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Ben Kweskin", "source": "Craigie on Main", "year": null }, "categories": [ "#craigieonmain", "aperol", "champagne", "gin", "lemon juice" ], "ingredients": [ "3/4 oz Beefeater Gin", "3/4 oz Aperol", "1/2 oz Lemon Cordial/Sherbert (*)", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a flute glass with 2 oz Cristalino sparkling wine, and garnish with a grapefruit twist.", "body_text": "3/4 oz Beefeater Gin\n3/4 oz Aperol\n1/2 oz Lemon Cordial/Sherbert (*)\n1/4 oz Lemon Juice\nShake with ice, strain into a flute glass with 2 oz Cristalino sparkling wine, and garnish with a grapefruit twist.\n(*) Perhaps lime cordial such as Rose's would work in a pinch. Also upping the lemon juice to a 1/2 oz might cut the sweetness a touch.\nTwo Wednesdays ago, I found myself in Central Square after dinner. For a drink, I stopped into Craigie on Main where I asked bartender Rob Ficks for the Elementary My Dear. Rob described how this was Ben Kweskin's idea of a basic sparkling wine drink, and that led to the drink's name. Once prepared, the Elementary My Dear offered a bright grapefruit oil aroma that gave way to a carbonated lemon, orange, and white wine sip. Next, the swallow presented the gin along with lemon peel and rhubarb flavors. Overall, the flavor profile was spot on but the balance was a touch sweet for my palate from either the wine's sugar content or perhaps the lemon juice needing to be upped to a 1/2 oz.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7m_hVR4IKcw5Hnr7q7UJtQZgb9EdJl3g-eIFYHqucfMVeaZvuaQt3wAMrVZKo5AxWIaW48BhmfD2TLtDtEPnkfqmpzpT3YZpm4AOWzS1bDLn9UaKhgzRNfAX1OgSZ-56f-MB3ZMOcNh6a/s320/elementary2390.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7m_hVR4IKcw5Hnr7q7UJtQZgb9EdJl3g-eIFYHqucfMVeaZvuaQt3wAMrVZKo5AxWIaW48BhmfD2TLtDtEPnkfqmpzpT3YZpm4AOWzS1bDLn9UaKhgzRNfAX1OgSZ-56f-MB3ZMOcNh6a/s800/elementary2390.jpg", "comment_count": 0 }, { "title": ":: mxmo irish wake wrap up ::", "url": "https://cocktailvirgin.blogspot.com/2017/02/mxmo-irish-wake-wrap-up.html", "published": "2017-02-22T13:01:00.000-05:00", "updated": "2017-06-30T11:59:22.592-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*mixology monday" ], "ingredients": [], "instructions": null, "body_text": "For Mixology Monday 116, I had the tough task to end one of my adopted pets of sorts. It was just as tough and emotional as putting a sick cat to sleep, but was Mixology Monday every really alive? Well, it has been an electronic cocktail party of sorts, but run by real people. And many of those people I have met especially at Tales of the Cocktail and other events besides the handful living in or visiting Boston. For just shy of 11 years, some subset of the cocktail blogosphere has played a role in celebrating drink writing and the monthly theme at hand. I have been active since Mixology Monday 30 back in 2008 after following it for several months in my blog-free existence that all changed when I was invited aboard this blog.\nJust like with a sick or aging cat, it's hard to pull the trigger. Participation waned both with posters and people willing to host as bloggers moved on from the not very glamorous or profitable efforts of blogging to becoming professional writers or bartenders or just merely benders of the elbow and not of the finger tips. And some moved on to life style changes such as sobriety (although I have done two alcohol-free posts for MxMo, so that in itself is not a complete excuse). The decline of participation was not enough, just as aging cat has stopped seeking out pets or play time is not enough to signal to the owner that it is time. The final straw was sickness and pain; electronically, it was the Mixology Monday WordPress site losing its log-in module perhaps due to me ignoring the suggested upgrades to the software over the last 4 years. Mixology Monday founder and website host Paul Clarke could not figure out how to help, so I decided that without a homebase that I could update, it was a sign to take Mixology Monday to the vet for the final visit.\nOriginally, I was just going to let the event die away after MxMo 115 and hope that no one noticed. That seemed like a cowardly approach. Instead, I thought about death. And drinking. And drinking to face another's death and in turn perhaps to face your own. When one of Boston's beloved barmen died all too suddenly a little over a year ago, I was introduced to the Irish Wake. While the family-centered open casket part of the wake was dry, the later gatherings were not. It was all so foreign to me since it was my first open casket given my family traditions for doing closed ones. Moreover, it was the first one that centered around booze for it brought people from many cities together that were united by drink and service of drink.\nTo get to the participants who wanted to send this event out in style, there was Pete of\nMeticulousMixing\nwho formed his blog one day before his first Mixology Monday submission. Besides sharing his thoughts such as \"For me, Mixology Monday was a great way to introduce myself and this blog to the public and the rest of the cocktail community. My social media footprint is rather small as I don't really like hanging out on Facebook, etc. But this format of monthly challenges was a great way to share my love for cocktails, while getting to know other cocktail blogs and enthusiasts,\" he mixed up a Jameson and tea based drink, the Golden Sunset. Katie of the\nGarnishBlog\nshed a tear with \"I'm really glad I got to participate in so many of these events and even host one last month. It's been fun, inspiring, and a great way to connect with other cocktail nerds\" and offered up an Irish whisky, coffee, and allspice number called Wake the Dead.\nGary of\nDoc Elliot's Mixology\nmused \"Slán, in Gaelic, roughly translates to 'goodbye'. That is the theme for this month's Mixology Monday. It's over. It's done. Kaput. So now is goodby to the World's Best Online Cocktail Party. Hosted by our leader and fearless cat herder, Frederic Yarm of the Cocktail Virgin Slut blog, the actual theme for the final Mixology Monday is the Irish Wake. A most appropriate way to say, 'Slán'\" and he matched the concept with a shooter named after that Gaelic word with Irish whiskey spiffed up with coffee, blood orange, and Fernet flavors. I was fourth in line to view the corpse and I added, \"I would like to thank Paul Clarke for starting the event and for the participants of the 29 events before I started for making it such a welcoming environment, and for everyone who re-enforced the lost art of Roman numerals. And thank you to all the participants who have carried this phenomenon for over a decade. Sláinte!\" before adding a recipe for Eryn Reece's\nMrs. Doyle\n, an Irish whiskey Sour spiced with a hint of Swedish punsch.\nShaun and Christa of the\nBoozeNerds\nalso began participating in MxMo early on in their blogging careers but have recently started to slow down with the posts; they provided the explanation of \"As we ourselves are taking a break because the blog was starting to 'feel like work', we felt we should return to help send off this tradition that was our second post for the blog. After 4+ years of almost weekly posts, we felt we needed a break as we were struggling with what to write about and what to do. So we've stopped for awhile to gather our thoughts and reinvigorate our muses. However, MxMo has been an integral part of our own booze blog journey so we had to say goodbye in our own special way\" before providing two recipes, one of which is dubbed One More Before You Go. Andrew of the\nHumbleGarnish\nblog broke his Mixology Monday lurking with a post -- his first and last one for the event; he concocted the Final Phrasing -- an Irish whiskey Sour embittered by Fernet and Campari to remind him of a friend he lost who made him think about Ferrari (Fernet-Campari) shots.\nDJ of the\nSpiritedRemix\nblog shared \"Mixology Monday was one of the exciting regular events that got me into creating this blog in the first place. In my opinion, its monthly themes have always been sharp enough to spur inspiration and creativity to share new ideas and spread already established ones\" before relating how drinking with his relatives helped sooth the passing of a grandparent. The final Mixology Monday also woke\nColonelTiki\nup from his blogging slumber and felt all guilty with \"Forgive me Mixology Monday for I have sinned. It has been many years since my last post and your wake brings me back. You were a fantastic host. We wake you with ourselves woke – in some areas sleeping and others wide eyed to meet our challenges\" before presenting his Irish coffee riff, Don't Wake Me While I'm Sleeping.\nKafka Latte of\nKitchenShamanism\ntook things in a Irish whiskey Tiki direction with a riff of the Nui Nui called Death in the North Atlantic. Next, Mike of\nDrinksBurgh\nalso went Tiki with a riff on the Mai Kai's Black Magic with his own Irish Magic.\nAdam of\nMrMuddle\nraises a glass of his Primus tribute, O'Malley's Alley, with a cheers of \"So let's raise a glass to a tradition that is ending too soon. But in true Irish Wake fashion, we know it can never truly die. Its legacy will live on in the archives, Instagrams, tweets, and new cocktails inspired by previous MxMo events. Thanks again to Frederic for keeping it going for this long, and to all who contributed over the years.\" Dagreb of\nNihilUtopia\njoined in one last time with the Irish Derby that balanced the whiskey and citrus with Byrrh and Cointreau.\nMichael Dietsch of\nADashOfBitters\nwas there from the beginning, MxMo 1: Pastis, and could not let it go without adding in a final message. \"Nearly 11 years ago, Paul Clarke — now editor of Imbibe magazine, but then just a guy in Seattle — came up with an idea called Mixology Monday... Paul came up with the idea of hosting a themed round-robin for the then-nascent cocktail-blog community. Back in 2006, there weren't many of us... I've been fascinated to watch my fellow drinks-scribes over these many years since MxMo launched. Some of us have gone on to literary achievements, writing for magazines, newspapers, and web sites. We've even seen a few book deals come out of this pursuit. Some among us have left pundit circles altogether and become bartenders or even bar owners. I know people all over the country who have tended bar for the first time after writing about cocktails on the Internrdz... I haven't participated in Mixology Monday in ... oh, hell, nearly six years. But the theme of this month's Mixology Monday is Irish whiskey, and the Irish wake, the mourning process for seeing loved ones depart these flawed bodies\" before toasting Mixology Monday as a great friend.\nThe Muse of Doom of\nFeuDeVie\nmused \"And yet, as the old maxim goes, 'those who burn brightest also burn shortest.' So many of those young guns faded before too long. Cocktail blogging is a difficult enough endeavor, even if one has a plan to balance recipe development and output with moderation and self-care. And, alas, we (and our livers) all do get older and life does have a way of getting in the way... The Cocktail Renaissance moment has passed; it's mellowed and in the process of maturation. There's still plenty of room for new recipes and ideas, but, man, would I love to see everyone's recipes get some re-love and appreciation rather than be lost to the ether. For all the joy and fire shared during the best of times, as MxMo rests I do hope our fellowship continues\" before offering us the comfort food-drink of the Cinnamon Toast Old Fashioned.\nBarinaCraft\ngot historical with a scholastic analysis of 6 recipes for the Irish Cocktail with recipe #3 being my go-to. Though without a blog (he lost it by not watching his renewal dates), Gabe of\nCocktailNerd\nleft a comment of \"Cheers to you and Paul, Fred. Were I to have a blog untainted and co-opted by e-cigarettes, I would gladly have given this a final whirl. I met fabulous people and made amazing memories through this hobby and community so thanks again for being a part of that and keeping MxMo and the community going; it's wonderful.\" In ending Mixology Monday, I did think of Gabe and the others who helped to found\nMixoloseum\nwhich I participated in their weekly Thursday Drink Night chatrooms that really taught me volumes about drink creation, trusting my intuitions, and knowing when to cherish and when to sink a recipe. Unfortunately, that came to its demise circa late 2012. So let us all raise a glass to the CocktailNerd blog and Mixoloseum and their fine histories back in the glory days of cocktail blogging!\nIt wouldn't be a true Mixology Monday without someone being late or not following the rules. For the latter, in my RSS feed, I discovered that Doug of the\nPeguBlog\nhad either forgotten to alert me of his post or his alert is still making its way over as a message-in-a-bottle since he is hardcore in celebrating February as his Tiki month. Had I not stepped in to take over Mixology Monday in September of 2012, Doug's Tiki-themed Mixology Monday in February of 2012 would have been the last. I am glad I found this post and it got me emotional and teary eyed to read his tribute. Doug declared \"To battle the dangers of obscurity, blogs would gather periodically in herds called 'blog carnivals', where related sites would post simultaneously on a specified subject, and link each other to draw traffic to all. In the cocktail world, the great stallion Paul Clarke summoned the herd known as Mixology Monday. After many years, Paul was no longer able to lead the herd, and Fred Yarm, the hardest working blogger in cocktails, took up the mantle and MxMo lived on. But in the fullness of time, MxMo at last dwindled. The original participants faded or were lost, and the new generations found that with tools of social media, they hardly needed the nurture and safety of the blog carnival. Now at last, the time has come to say goodbye to Mixology Monday.\" In not breaking theme, Doug offers up the Irish Privateer that matches the Irish whiskey and citrus with orgeat and ginger liqueur.\nAnd of course, for the former of being late, it is the guys from\nScofflaw'sDen\n! Marshall and Sean-Mike were two that I followed back when they, like me, wrote on LiveJournal before moving over to a blog. The two got together armed with a different bottle of Irish whiskey in each of their hands including one aptly called Writer's Tears. With Averna, orgeat, and lemon in the mix, their Irish Goodbye drink was anything but that (since plenty of MxMo veterans have dropped away without notice).\nAnd it wouldn't be a Mixology Monday without an after the post went live late, here starring Joel from\nSouthernAsh\n. Besides presenting a rum-Irish whiskey Old Fashioned, Joel praised the event by declaring, \"Mixology Monday has made me a better cocktalian, a better blogger, and a better person. The themes were often challenging and asked me to stretch from my comfort zone. I read, researched, experimented, and sampled more cocktails and variations than I can recall on account of the calls for drinks in this party. I learned to better balance my cocktails through trial and error, improved my presentation and photography from the inspiration provided from the fellow participants, and enjoyed getting to take part in this corner of the cocktail culture revival.\" Cheers, Joel!\nPardon me if I quoted from your blogs a bit too hardcore, but I wanted a record of some of the words spoken in case your blogs go the way of the Dodo a few years from now. It is February 22nd, 2017, and I, fortified by coffee, am ready to lower this coffin into the grave. With regrets, but that is life. Cheers to all who have joined Mixology Monday on its journey and it's desire to unite cocktail writers near and far. Cheers to Paul Clarke for bringing life to the concept. And thanks to everyone who took the time to host and/or write to keep the beast alive.\nPost-note:\nPlease read MxMo founder\nPaul Clarke\n's thoughts in the comment section of this post.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJwqXdM-G4otRuRVBWx512SNEUk5ifz5FMTdPEtvoal23fumYFrRzN2KholIaSbpUTFR1rKKZTjJd850ndcyv9ssuHxNx3KyqiAEevx5E7xRM1oLq8x2fT8HO9xy72ncUmqq9LfV49IvE/s320/mxmoirishwake5_850.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJwqXdM-G4otRuRVBWx512SNEUk5ifz5FMTdPEtvoal23fumYFrRzN2KholIaSbpUTFR1rKKZTjJd850ndcyv9ssuHxNx3KyqiAEevx5E7xRM1oLq8x2fT8HO9xy72ncUmqq9LfV49IvE/s800/mxmoirishwake5_850.jpg", "comment_count": 4 }, { "title": "newkirk", "url": "https://cocktailvirgin.blogspot.com/2017/02/newkirk.html", "published": "2017-02-23T08:00:00.000-05:00", "updated": "2017-06-30T11:57:06.740-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "port (tawny)", "rum" ], "ingredients": [ "2/3 Jamaican Rum (1 oz Coruba + 1/2 oz Rumfire)", "3 dash Port Wine (1 oz Sandeman Tawny)", "1 dash Lemon Juice (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Jamaican Rum (1 oz Coruba + 1/2 oz Rumfire)\n3 dash Port Wine (1 oz Sandeman Tawny)\n1 dash Lemon Juice (1/2 oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nAfter getting home from Craigie on Main, I was in need of a nightcap so I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\n. There in the rum section, I found the Newkirk that was similar to the\nNewkirk Crusta\nfrom that book except for the Crusta's citrus being lime, the presence of raspberry syrup, and the serving style. Moreover, the Newkirk contained bitters which most Crustas (save for the ones in\nPioneers\nsuch as the Newkirk Crusta) often do. Also, the combination of rum, citrus, wine of some sort, and bitters reminded me of the\nFig Leaf Cocktail\n.\nFor Jamaican rums, I went with a combo of funky ones - one dark and one white; in retrospect, perhaps a smoother Jamaican such as an Appleton mixed with a touch of something funky might do better here. Luckily, I love rum funk and it began in the aroma department where it joined a hint of the port's grape. The grape continued on into the sip where it mingled with the lemon and the Coruba's caramel notes, and the swallow offered the return of funky rum elements that were mellowed by the port. Finally, the drink finished with lemon and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cuMz-nxAb5lguG0v8eeOeURUwIkGSXsp4HUdwIfGVgDZsIOK-Vz4iRBRg9apMeeeFPdwFQ0S0Pyv2bQk7RvhPYkuczC0ZhZlpCYzbLOc-mxUfk8VJywXFFC9mX5vc5KvAuLNIXEgb0pU/s320/newkirk2391.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cuMz-nxAb5lguG0v8eeOeURUwIkGSXsp4HUdwIfGVgDZsIOK-Vz4iRBRg9apMeeeFPdwFQ0S0Pyv2bQk7RvhPYkuczC0ZhZlpCYzbLOc-mxUfk8VJywXFFC9mX5vc5KvAuLNIXEgb0pU/s800/newkirk2391.jpg", "comment_count": 0 }, { "title": "snow day swizzle", "url": "https://cocktailvirgin.blogspot.com/2017/02/snow-day-swizzle.html", "published": "2017-02-23T10:00:00.000-05:00", "updated": "2017-06-30T11:56:28.735-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "grenadine", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Denizen's Merchant Reserve Rum", "1/2 oz Blackwell Jamaican Rum", "1/2 oz Diplomatico Reserva Exclusiva Rum", "1/2 oz Cinnamon Syrup", "1/2 oz Grenadine", "1/2 oz Lime Juice" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 1 dash Angostura Bitters and add a straw.", "body_text": "1 oz Denizen's Merchant Reserve Rum\n1/2 oz Blackwell Jamaican Rum\n1/2 oz Diplomatico Reserva Exclusiva Rum\n1/2 oz Cinnamon Syrup\n1/2 oz Grenadine\n1/2 oz Lime Juice\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 1 dash Angostura Bitters and add a straw.\nAfter my bar shift during the snow storm two Thursdays ago, I bundled up and made my way home. Half way, I decided to make a pit stop at Backbar to warm my limbs and extremities. When bartender Kat Lamper told me that the drink of the day was her escapist Swizzle in honor of the storm, I was sold. Once prepared, the Snow Day Swizzle shared a cinnamon and clove bouquet from the bitters garnish and perhaps the syrup in the mix. Next, the sip gave forth lime, berry, and rich caramel notes, and the swallow was the combination of funky rums and a cinnamon-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-839a8DIWrb-Cj8KRUagtC6OiXB3SphjyclScCfppUUgz8QHke4rFocjDvN_R_uIQq9H4z6I97XpIUexR04EUI2BnB4ZIMQEfm0flipWEw0_F-UIAf6EINcrh4sL0cwv82te-CujYN5-/s320/snowday2393.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-839a8DIWrb-Cj8KRUagtC6OiXB3SphjyclScCfppUUgz8QHke4rFocjDvN_R_uIQq9H4z6I97XpIUexR04EUI2BnB4ZIMQEfm0flipWEw0_F-UIAf6EINcrh4sL0cwv82te-CujYN5-/s800/snowday2393.jpg", "comment_count": 0 }, { "title": "daisy royale", "url": "https://cocktailvirgin.blogspot.com/2017/02/daisy-royale.html", "published": "2017-02-24T08:00:00.000-05:00", "updated": "2017-06-30T11:55:55.870-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Canon Cocktail Book", "year": null }, "categories": [ "bitters (Angostura)", "champagne", "chartreuse (yellow)", "cognac", "lemon juice", "pineapple syrup", "rum" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Camus VS)", "1/2 oz Plantation Original Dark Rum", "1/2 oz Lemon Juice", "1/4 oz Yellow Chartreuse", "1/4 oz Pineapple Gum Syrup (Pineapple Syrup)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe with 1 oz dry sparkling wine (Willm Blanc de Blancs). I added a lemon twist to the recipe.", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Camus VS)\n1/2 oz Plantation Original Dark Rum\n1/2 oz Lemon Juice\n1/4 oz Yellow Chartreuse\n1/4 oz Pineapple Gum Syrup (Pineapple Syrup)\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe with 1 oz dry sparkling wine (Willm Blanc de Blancs). I added a lemon twist to the recipe.\nTwo Fridays ago, I reached for the\nCanon Cocktail Book\nfor my post-work refreshment where I was lured in by their Daisy Royale. Once prepared, it proffered a lemon oil and clove aroma. Next, lemon, wine, and caramel notes were enlivened with by the bubbles on the sip, and the swallow began with brandy and rum flavors and ended with herbal-fruity, allspice, and clove elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_c_3GdUmSilfQVGvqp67Yo4nCVBohL1cKLQ-fYG1V8X35UzWZ8iOJtFHyTUJKr-qYHTSNRo4S6TzPB2BUoWIb__3oO-D6uETU29o2bo4ABSwtm2w5NbhL1buUYlLZNru24fD7Npl_BEIo/s320/daisyroyale2395.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_c_3GdUmSilfQVGvqp67Yo4nCVBohL1cKLQ-fYG1V8X35UzWZ8iOJtFHyTUJKr-qYHTSNRo4S6TzPB2BUoWIb__3oO-D6uETU29o2bo4ABSwtm2w5NbhL1buUYlLZNru24fD7Npl_BEIo/s800/daisyroyale2395.jpg", "comment_count": 0 }, { "title": "down for the count", "url": "https://cocktailvirgin.blogspot.com/2017/02/down-for-count.html", "published": "2017-02-25T08:00:00.000-05:00", "updated": "2017-06-30T11:55:20.713-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "bitters (Angostura)", "campari", "cherry brandy", "gin", "punt e mes" ], "ingredients": [ "1 oz Berkshire Greylock Gin", "1 oz Punt e Mes", "1/2 oz Cherry Heering", "1/2 oz Campari", "10 drop St. George Absinthe", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, fill with ice, garnish with an orange twist, and add straws.", "body_text": "1 oz Berkshire Greylock Gin\n1 oz Punt e Mes\n1/2 oz Cherry Heering\n1/2 oz Campari\n10 drop St. George Absinthe\n1 dash Angostura Bitters\nStir with ice, strain into a rocks glass, fill with ice, garnish with an orange twist, and add straws.\nFor a Cherry Heering-themed week of drinks of the day at Loyal Nine two weeks ago, I was inspired by my previous night's offering of\nRemember the Alamo\nto merge the classic\nRemember the Maine\nwith the Negroni. Actually, I originally wanted to keep the whiskey base and merge it with the Boulevardier, but I could not think up a good name for the combination. However, the idea of paying homage to Count Camillo Negroni and to sinking ships popped into my head, and I took the gin direction with Down for the Count. Moreover, I kept the Punt e Mes from Remember the Alamo for I felt that it would connect the Campari to the Cherry Heering better than regular sweet vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo2jNHPHtYYdUXo_NFfnlrBuJiLBoRyjBSZ7V6t33UD_BcP3qgLOxAT0bCJl6qMUfdg-gRl16l4qcS65pbWqVjjXf4AH34iRMU0c463SH-_irIjJTm9qAPthVV9drdKwi8W7hLVgSpibQ/s320/downforthecount.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo2jNHPHtYYdUXo_NFfnlrBuJiLBoRyjBSZ7V6t33UD_BcP3qgLOxAT0bCJl6qMUfdg-gRl16l4qcS65pbWqVjjXf4AH34iRMU0c463SH-_irIjJTm9qAPthVV9drdKwi8W7hLVgSpibQ/s800/downforthecount.jpg", "comment_count": 0 }, { "title": "cubanola", "url": "https://cocktailvirgin.blogspot.com/2017/02/cubanola.html", "published": "2017-02-25T10:00:00.000-05:00", "updated": "2017-06-30T11:54:36.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "cointreau", "cream", "pineapple juice", "rum", "soda" ], "ingredients": [ "1 jigger Bacardi (1 1/2 oz Havana Club 7 Year Rum)", "1/3 Pineapple Juice (1 oz)", "1 tsp Cream (3/4 oz Half & Half)", "1 dash Cointreau (1/4 oz)" ], "instructions": "Stir and fill with aerated waters (shake with ice and strain into a Fizz glass with 1 oz soda water). Decorate with slices of pineapple and orange (omit).", "body_text": "1 jigger Bacardi (1 1/2 oz Havana Club 7 Year Rum)\n1/3 Pineapple Juice (1 oz)\n1 tsp Cream (3/4 oz Half & Half)\n1 dash Cointreau (1/4 oz)\nStir and fill with aerated waters (shake with ice and strain into a Fizz glass with 1 oz soda water). Decorate with slices of pineapple and orange (omit).\nTwo Saturdays ago, I returned to\nPioneers of Mixing at Elite Bars: 1903-1933\nto make a recipe that I had spotted earlier in the week called the Cubanola. The drink was in the rum chapter's Sling section, but I interpreted the recipe more like a Fizz; the flavor combination was reminiscent of both the\nHawaii Cocktail\nand the\nPainkiller\n. While the name inspired me to reach for my bottle of Cuban rum, the Cubanola is actually a flowering plant from the Dominican Republic and eastern Cuba.\nThe Cubanola began with an orange and pineapple bouquet that led into a creamy, carbonated pineapple and orange sip. Next, rum and further orange flavors filled the swallow. I felt that the texture and appearance would have only been improved if I had heavy cream in the house, but it was definitely delightful with Half & Half.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLI4ihsWQM1jzq80K_W_1sMOWA3tUR7KHhmFjYoeHj4ji0Ca_l2gJRtuQWcill5V6R1Xqdq8Ld5IuqNU4kGuQwgZvcWmAjclStJqzARnyZFxObNSeOSx0o969iH13e-IiU3Jt1R71vzywE/s320/cubanola2397.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLI4ihsWQM1jzq80K_W_1sMOWA3tUR7KHhmFjYoeHj4ji0Ca_l2gJRtuQWcill5V6R1Xqdq8Ld5IuqNU4kGuQwgZvcWmAjclStJqzARnyZFxObNSeOSx0o969iH13e-IiU3Jt1R71vzywE/s800/cubanola2397.jpg", "comment_count": 0 }, { "title": "de moda", "url": "https://cocktailvirgin.blogspot.com/2017/02/de-moda.html", "published": "2017-02-26T08:00:00.000-05:00", "updated": "2017-06-30T11:53:54.710-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "automatic", "hojoko" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Daren Swisher", "source": "Hojoko", "year": null }, "categories": [ "#automatic", "#hojoko", "bitters (Angostura)", "bitters (other)", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 1/4 oz Plantation O.F.T.D. Overproof Dark Rum", "1 1/4 oz Lustau East India Solera Sherry", "1/4 oz Demerara Syrup 2:1", "1 dash Angostura Bitters", "6 drop Scrappy's Cardamom Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist.", "body_text": "1 1/4 oz Plantation O.F.T.D. Overproof Dark Rum\n1 1/4 oz Lustau East India Solera Sherry\n1/4 oz Demerara Syrup 2:1\n1 dash Angostura Bitters\n6 drop Scrappy's Cardamom Bitters\nStir with ice, strain into a rocks glass, and garnish with orange oil from a twist.\nAfter the snow storm shortened my work night early two weeks ago, I headed over to The Automatic which was hosting its first industry night. The featured duo was Hojoko's Daren Swisher and Plantation Rums. For a first drink, I requested the De Moda for the combination of the O.F.T.D. rum paired with sherry seemed like a good combination akin to Trader Vic's\nArawak\n. Once delivered, the De Moda shared an orange oil aroma along with caramel notes from the dark rum. Next, the caramel continued on into the sip where it mingled gently with the sherry's grape, and the swallow presented funky rum, spice, and cardamom flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUl9Lh2E5ZcI6_5jEIgiCQ-65H0QUJDd-qmgeVz0lgKKobS7rb6oLKGY9y2wMtPFg19chsOLzyY-fW_JmZSka_3HSnRCyKSwlsWw1Hiq18XQ7tBxjmLXRYWS_gWacFIMBeRBQzeybSM1c6/s320/demoda2398.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUl9Lh2E5ZcI6_5jEIgiCQ-65H0QUJDd-qmgeVz0lgKKobS7rb6oLKGY9y2wMtPFg19chsOLzyY-fW_JmZSka_3HSnRCyKSwlsWw1Hiq18XQ7tBxjmLXRYWS_gWacFIMBeRBQzeybSM1c6/s800/demoda2398.jpg", "comment_count": 0 }, { "title": "the facts concerning the late van hagen & the thirsty man's safari", "url": "https://cocktailvirgin.blogspot.com/2017/02/the-facts-concerning-late-van-hagen.html", "published": "2017-02-27T08:00:00.000-05:00", "updated": "2017-06-30T11:53:21.194-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "build", "attribution": { "creator": "Jochen Hirschfeld", "source": "Van Hagen", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "kahlua", "lime juice", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 oz Rumfire Jamaican Overproof White Rum", "1/2 oz Rhum Clement Select Barrel (Depaz)", "1/2 oz Don Q Añejo Rum (Don Q Gold)", "2 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Coffee Liqueur (Kahlua)", "1/2 oz Sirop de Canne (JM)", "2 dash Angostura Bitters", "1 dash Orange Bitters (Regan's)" ], "instructions": "Build in a Tiki mug, fill with crushed ice, and swizzle to mix and chill. Garnish with 2 lime wedges, a cherry, mint sprigs, and freshly grated nutmeg (nutmeg and a paper umbrella).", "body_text": "1 oz Rumfire Jamaican Overproof White Rum\n1/2 oz Rhum Clement Select Barrel (Depaz)\n1/2 oz Don Q Añejo Rum (Don Q Gold)\n2 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Coffee Liqueur (Kahlua)\n1/2 oz Sirop de Canne (JM)\n2 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\nBuild in a Tiki mug, fill with crushed ice, and swizzle to mix and chill. Garnish with 2 lime wedges, a cherry, mint sprigs, and freshly grated nutmeg (nutmeg and a paper umbrella).\nTwo Mondays ago, I spotted an interesting drink that Jason Alexander of Washington State's Tacoma Cabana posted about called \"The Facts Concerning the Late Van Hagen & The Thirsty Man's Safari.\" When questioned, Jason confirmed that the name was indeed 12 words long. Though that was not my question, I did inquire about the history of the drink since he claimed not to have created it. Jason attributed the genesis of the recipe to The Thirsty Man's Safari created by Jochen Hirschfeld who runs a design site called\nVan Hagen\n. Indeed, Jason changed the rums and some of the proportions but still kept the essence of the drink and tacked on another 8 words to the name. Overall, it appeared like a gussied up and funky\nMr. Bali Hai\nwith lime instead of lemon, so it was definitely worthy of a go.\nThe drink itself shared a nutmeg aroma from the garnish that accented the rum funk notes. Next, pineapple and lime on the sip led into funky and grassy rums and coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloF2q367KBHnugHk5m5vTHHOZ2IrrzU6tcNeRcP_VqviSPt0tYBjGGpZqDBFBX-uyWeC-5dQa_cNQTVtnl6QW09uiONFFOc3FzprRvL8ah03aWkmVqD1yq1Y6zcztrmWzD6enUxjXpu6p/s320/thirstymansafari2399.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloF2q367KBHnugHk5m5vTHHOZ2IrrzU6tcNeRcP_VqviSPt0tYBjGGpZqDBFBX-uyWeC-5dQa_cNQTVtnl6QW09uiONFFOc3FzprRvL8ah03aWkmVqD1yq1Y6zcztrmWzD6enUxjXpu6p/s800/thirstymansafari2399.jpg", "comment_count": 0 }, { "title": "saramago", "url": "https://cocktailvirgin.blogspot.com/2017/02/saramago.html", "published": "2017-02-28T08:00:00.000-05:00", "updated": "2017-06-30T11:52:36.695-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "bitters (orange)", "st. germain", "tequila", "vermouth (bianco)" ], "ingredients": [ "2 oz Siembra Azul Blanco Tequila (Avion)", "3/4 oz Dolin Blanc Vermouth", "1/2 oz St. Germain (St. Elder)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe pre-rinsed with Del Maguey Mezcal Vida (Sombra), and garnish with grapefruit oil.", "body_text": "2 oz Siembra Azul Blanco Tequila (Avion)\n3/4 oz Dolin Blanc Vermouth\n1/2 oz St. Germain (St. Elder)\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe pre-rinsed with Del Maguey Mezcal Vida (Sombra), and garnish with grapefruit oil.\nTwo Tuesdays ago, I was in the mood for something stirred and smooth, so I reached for the\nDeath & Co. Cocktail Book\n. There in the agave section, I stopped upon the Saramago crafted by Phil Ward in 2008. The name pays tribute to Portuguese writer José de Sousa Saramago, and Phil honored one of Saramago's books with a Negroni variation called\nBaltasar and Blimunda\n. Here, the Saramago was a Tequila Martini variation that began with smoky agave accented by bright grapefruit oil aromas. Next, the vermouth's white wine was sweetened by the liqueur's sugar content on the sip, and the swallow paired agave and floral flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6KwHzMmHvNtm75gPTbKmORs9qs4bSEUVgzdCpOMzSy-6TlEUX_prCj5Un4eUH7mwm7UIijMfsRBE6JrLfdcHmed-LCWoh3aa48yprzGxBpC8qnEvPBkDBINAohK_or0A7HIrmSWFfnW8/s320/saramago2403.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6KwHzMmHvNtm75gPTbKmORs9qs4bSEUVgzdCpOMzSy-6TlEUX_prCj5Un4eUH7mwm7UIijMfsRBE6JrLfdcHmed-LCWoh3aa48yprzGxBpC8qnEvPBkDBINAohK_or0A7HIrmSWFfnW8/s800/saramago2403.jpg", "comment_count": 0 }, { "title": "cesaire daiquiri", "url": "https://cocktailvirgin.blogspot.com/2017/03/cesaire-daiquiri.html", "published": "2017-03-01T08:00:00.000-05:00", "updated": "2017-06-30T11:31:27.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Ashish Mitra", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (orange)", "honey", "lime juice", "rum" ], "ingredients": [ "2 oz Clement Premiere Canne Rhum Agricole", "1/2 oz Bacardi 8 Year Rum", "3/4 oz Honey Syrup", "3/4 oz Lime Juice", "2 dash Regan's Orange Bitters" ], "instructions": "Shake with ice, strain into a single Old Fashioned glass, and garnish with a lime twist.", "body_text": "2 oz Clement Premiere Canne Rhum Agricole\n1/2 oz Bacardi 8 Year Rum\n3/4 oz Honey Syrup\n3/4 oz Lime Juice\n2 dash Regan's Orange Bitters\nShake with ice, strain into a single Old Fashioned glass, and garnish with a lime twist.\nTwo Wednesdays ago, I headed over to Russell House Tavern for dinner. For a first drink, I asked bartender Brett Howard for the Césaire Daiquiri. The recipe was created by bar manager Ashish Mitra as a tribute to Aimé Césaire, a French poet from Martinique. Once prepared, the Daiquiri donated a lime, grassy, and hint of floral bouquet to the nose. Next, lime and honey on the sip led into a grassy and floral swallow with a honey finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyFabzc-bbTiY4JgTSuiu3MsKHKE_ISOX_sSQQaSEPQZmsHaKPB1OOCi59DKv5-MUOLlDtP2-zzG6ZWwjCazJ8WQeHwDeoIxz0dLXlnBRGyHb60XQh9SWB45aXHyJR2Un6HWuuC3wGXQZ/s320/cesairedaq2404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyFabzc-bbTiY4JgTSuiu3MsKHKE_ISOX_sSQQaSEPQZmsHaKPB1OOCi59DKv5-MUOLlDtP2-zzG6ZWwjCazJ8WQeHwDeoIxz0dLXlnBRGyHb60XQh9SWB45aXHyJR2Un6HWuuC3wGXQZ/s800/cesairedaq2404.jpg", "comment_count": 0 }, { "title": "funky kingston", "url": "https://cocktailvirgin.blogspot.com/2017/03/funky-kingston.html", "published": "2017-03-02T08:00:00.000-05:00", "updated": "2017-06-30T11:30:47.384-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Jay Miranda", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (Angostura)", "curacao", "falernum", "genever", "gin", "lime juice" ], "ingredients": [ "1 1/2 oz Sons of Liberty True Born Genever-style Gin", "3/4 oz Pierre Ferrand Dry Curaçao", "3/4 oz Velvet Falernum", "1/2 oz Lime Juice", "3 dash Angostura Bitters", "2 slice Ginger Root" ], "instructions": "Muddle the ginger slices, add the rest of the ingredients, shake with ice, and strain into a double Old Fashioned glass. Fill with crushed ice, garnish with freshly grated nutmeg, and add straws.", "body_text": "1 1/2 oz Sons of Liberty True Born Genever-style Gin\n3/4 oz Pierre Ferrand Dry Curaçao\n3/4 oz Velvet Falernum\n1/2 oz Lime Juice\n3 dash Angostura Bitters\n2 slice Ginger Root\nMuddle the ginger slices, add the rest of the ingredients, shake with ice, and strain into a double Old Fashioned glass. Fill with crushed ice, garnish with freshly grated nutmeg, and add straws.\nWhile at Russell House Tavern, bartender Jay Miranda wanted to show me his new creation called the Funky Kingston. The base spirit was a Genever-style gin from the Sons of Liberty distillery where they began with a Belgian-style white beer containing all the botanicals save for the juniper. For a name, Jay paid tribute to the distillery's home in Kingston, RI, and dubbed this one after a reggae song from Toots & the Maytals.\nOnce prepared, the Funky Kingston shared a nutmeg aroma that led into a lime, orange, and malt sip. Next, the swallow gave forth juniper, lemon from perhaps the lemongrass and coriander in the gin, ginger, and clove flavors. Overall, the spirit worked great in what otherwise seemed like a\nRoyal Bermuda Yacht Club\nor\nTest Pilot\nstructure.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnnqUDcsmysiU7boe7CL8anvXngNmQj1_9rofekuAZNk0yf17p8jrvgLhDR4_bJUb8FJNzPplifL33c4S-DTSbh3y7gxaG8islUXxIbSkIxIGX2G-9ZJGbxryG-_Za6UW41fnNH4Fet1T/s320/funkyking2406.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnnqUDcsmysiU7boe7CL8anvXngNmQj1_9rofekuAZNk0yf17p8jrvgLhDR4_bJUb8FJNzPplifL33c4S-DTSbh3y7gxaG8islUXxIbSkIxIGX2G-9ZJGbxryG-_Za6UW41fnNH4Fet1T/s800/funkyking2406.jpg", "comment_count": 0 }, { "title": "si-guey", "url": "https://cocktailvirgin.blogspot.com/2017/03/si-guey.html", "published": "2017-03-02T10:00:00.000-05:00", "updated": "2017-06-30T11:29:54.966-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Michael Madrusan", "source": "Regarding Cocktails", "year": null }, "categories": [ "bitters (orange)", "curacao", "scotch", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Lunazul)", "1/4 oz Curaçao (Pierre Ferrand Dry)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Build in a whiskey glass, add a large ice cube, stir to mix and chill, and float 1/4 oz Islay whisky (Laphroaig 10 Year).", "body_text": "2 oz Reposado Tequila (Lunazul)\n1/4 oz Curaçao (Pierre Ferrand Dry)\n3 dash Orange Bitters (Regan's)\nBuild in a whiskey glass, add a large ice cube, stir to mix and chill, and float 1/4 oz Islay whisky (Laphroaig 10 Year).\nTwo Thursdays ago, I turned to the\nSasha Petraske: Regarding Cocktails\nbook for my evening's nightcap. There, I happened upon the Sí-Güey that appeared like a tequila Old Fashioned with a smoky twist to it. Michael Madrusan described his drink's name as a play on the word segue as in \"to move without interruption from once scene to another\" as a way to describing moving around in any of Petraske's narrow bars. In addition, \"Sí, güey\" was something that they would say to each other at work with güey being colloquial Mexican Spanish to refer to any person without using their name.\nThe Sí-Güey began with a medicinal smoke note from the Scotch element floated on the surface of the drink. Next, the sip was rather devoid of tasting notes, but the swallow offered agave, orange, and smoke flavors, and the whole drink reminded me of the\nOaxacan Old Fashioned\nwith a different smoky ingredient and application as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdPAyyOlWDMGc25YPn5NDIXQO65_36MWUSu7I69nk64PupdrLEO1Z2i1vbjvtlUogYmiTV9iBP74MeBUwugrNU5JUfic7f36ZCIkawRvOBwDJuef8SNYtjNumXoQO7nC3plddK5U89hXV/s320/siguey2407.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdPAyyOlWDMGc25YPn5NDIXQO65_36MWUSu7I69nk64PupdrLEO1Z2i1vbjvtlUogYmiTV9iBP74MeBUwugrNU5JUfic7f36ZCIkawRvOBwDJuef8SNYtjNumXoQO7nC3plddK5U89hXV/s800/siguey2407.jpg", "comment_count": 0 }, { "title": "jack ward", "url": "https://cocktailvirgin.blogspot.com/2017/03/jack-ward.html", "published": "2017-03-03T08:00:00.000-05:00", "updated": "2017-06-30T11:29:19.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Steve Schnelwar", "source": "GrandTen distillery", "year": null }, "categories": [ "#other", "applejack", "grenadine", "lemon juice", "orange juice" ], "ingredients": [ "1 1/2 oz GrandTen's North County Apple Brandy", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz GrandTen's North County Apple Brandy\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n1/2 oz Grenadine\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I found myself with the night off, so I ventured down to South Boston to pay a visit to the bar at the GrandTen distillery. One of the interesting aspects of the bar is that all of the alcoholic ingredients save for bitters must come from the distillery's production. Therefore, they utilize their product line of liquor and liqueurs as well as creating their own curaçao, vermouth-amaro hybrid (made from nonalcoholic wine fortified with house spirit), and the like to bolster their house syrups and shrubs for variety. For a first drink, I asked bartender Steve Schnelwar for the Jack Ward. While the name reminded me of the\nJack's Word\n, here the\nJack Rose\nwas crossed with Boston's own\nWard Eight\n. The choice to swap out the whiskey from the Ward Eight and replace it with apple brandy removed my major issue with the Boston classic -- that being the clash between whiskey and orange juice. Yvonne's did it with\ntheirs\nby adding in a sherry ingredient to bridge the gap between the rye and the orange juice, but here, apple brandy is generally friendly with orange juice as shown in the\nApplejack Rabbit\n.\nThe Jack Ward presented a fruity bouquet with apple and berry elements to the nose. Next, orange and apple on the sip were given structure by the lemon's crispness, and the swallow elegantly paired apple and pomegranate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFCRrF5vYlEu2BOr885PNf0ztSQZOttbJg3ZrmrHnKx65OJyiRnM8OYU9EkFl4LXaYqOshW9pUNUmDrUfPhOtCVUUKvtsRbjafSU-raJWOWcK0G2uIGLhy_sBp703brtkYgaGxOXvzGo3/s320/jacksward2409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFCRrF5vYlEu2BOr885PNf0ztSQZOttbJg3ZrmrHnKx65OJyiRnM8OYU9EkFl4LXaYqOshW9pUNUmDrUfPhOtCVUUKvtsRbjafSU-raJWOWcK0G2uIGLhy_sBp703brtkYgaGxOXvzGo3/s800/jacksward2409.jpg", "comment_count": 0 }, { "title": "viaduct", "url": "https://cocktailvirgin.blogspot.com/2017/03/viaduct.html", "published": "2017-03-04T08:00:00.000-05:00", "updated": "2017-06-30T11:28:03.378-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Steve Schnelwar", "source": "GrandTen distillery", "year": null }, "categories": [ "#other", "curacao", "gin", "lime juice" ], "ingredients": [ "1 1/2 oz GrandTen Wireworks Special Reserve Gin", "1/2 oz 383 Curaçao", "1/2 oz Lime Juice", "1 short tbsp Apricot Jam" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz GrandTen Wireworks Special Reserve Gin\n1/2 oz 383 Curaçao\n1/2 oz Lime Juice\n1 short tbsp Apricot Jam\nShake with ice and strain into a cocktail coupe.\nFor my next drink at the GrandTen distillery's bar, I selected the Viaduct from the cocktail menu. Bartender Steve Schnelwar confirmed that it was their gin-for-vodka riff on the\nAqueduct\n, but instead of trying to craft their own apricot liqueur, he subbed in apricot jam in its place. Once prepared, the Viaduct shared lime, orange, and hints of apricot on the aroma front. Next, orange and orchard fruit on the sip transitioned into gin and apricot on the swallow with a lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVzTSK3-uxzlQJN2z8wfytWnelT7GecppKP6JI0tBqrsUI4qEFwyEgc6YfU23yOV5AiQy6tI2AhXI1RU13EwLtmQybIhHMdKdPztf0DjrRSZyX-5uCoBm2YqlNhEk0sgvmykmQjcKGhgY/s320/viaduct2411.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVzTSK3-uxzlQJN2z8wfytWnelT7GecppKP6JI0tBqrsUI4qEFwyEgc6YfU23yOV5AiQy6tI2AhXI1RU13EwLtmQybIhHMdKdPztf0DjrRSZyX-5uCoBm2YqlNhEk0sgvmykmQjcKGhgY/s800/viaduct2411.jpg", "comment_count": 0 }, { "title": "red riding hood", "url": "https://cocktailvirgin.blogspot.com/2017/03/red-riding-hood.html", "published": "2017-03-04T10:00:00.000-05:00", "updated": "2017-06-30T11:27:12.476-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "grenadine", "sherry" ], "ingredients": [ "2/3 jigger Sherry (2 1/4 oz Lustau Amontillado)", "1/3 Grenadine (3/4 oz)", "1 dash Angostura Bitters (2 dash)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 jigger Sherry (2 1/4 oz Lustau Amontillado)\n1/3 Grenadine (3/4 oz)\n1 dash Angostura Bitters (2 dash)\nStir with ice and strain into a cocktail glass.\nAfter my bar shift two Saturdays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\n. Instead of the stiff drink that I probably needed to unwind, I was lured in by the Red Riding Hood in the wine section that appeared like a Sherry Old Fashioned with the sweetener being grenadine instead of sugar syrup. For a sherry, I opted for a dry Amontillado to counter the grenadine's sweetness. In the glass, the Red Riding Hood was indeed red or at least a tawny red and gave forth nutty sherry aromas softened by pomegranate's berry notes. Next, the grape and pomegranate danced together on the sip, and the swallow began with nutty sherry flavors and ended with Angostura's wintry spice brightened by fruit notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCxtrDChqP3FU4D_DJoc47IZQfPU-zBnwkT0HfR4bS8T6loRY58GVy9HM66wkjvL0kTs7dxuGHuYo55SxBe0_2ep2mpN-CnlHWYhRU0FOIYUiVn_2npYuR3QY7Mo9UWysQldWCoh4RtTE/s320/redridinghood2414.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCxtrDChqP3FU4D_DJoc47IZQfPU-zBnwkT0HfR4bS8T6loRY58GVy9HM66wkjvL0kTs7dxuGHuYo55SxBe0_2ep2mpN-CnlHWYhRU0FOIYUiVn_2npYuR3QY7Mo9UWysQldWCoh4RtTE/s800/redridinghood2414.jpg", "comment_count": 0 }, { "title": "provocateur", "url": "https://cocktailvirgin.blogspot.com/2017/03/provocateur.html", "published": "2017-03-05T08:00:00.000-05:00", "updated": "2017-06-30T11:26:31.505-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "benedictine", "bitters (mole)", "madeira", "rum" ], "ingredients": [ "1 1/2 oz Rhum Barbancourt 8 Year", "3/4 oz Blandy's 5 Year Sercial Madeira", "3/4 oz Benedictine", "1 dash Bittermens Molé Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a (button-shaped) orange twist.", "body_text": "1 1/2 oz Rhum Barbancourt 8 Year\n3/4 oz Blandy's 5 Year Sercial Madeira\n3/4 oz Benedictine\n1 dash Bittermens Molé Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a (button-shaped) orange twist.\nFor the tail end of Rhum Barbancourt week for drink of the day at Loyal Nine, I wanted to do a rum and Madeira cocktail, so I began thinking about the Madeira recipes that I have had recently. One that stood out was Thomas Waugh's Scotch-based\nProspector\nthat sweetened the mix with Benedictine. Besides swapping the base for Haitian rum, I also change the bitters first to Peychaud's Bitters; after test driving the recipe for the servers, Erica recommended that I try mole bitters and the results were perfect. I also offered up a few 'p' drink names to play off of the Prospector and the resounding winner was the Provocateur. To complement that, I added a floated button-shaped twist to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekraSMxdiO_par5oWk0F18Vy-Aapq97hC83wwa1JaPDImowKi5ZPrMihDBiGByL8X5qWK_jJhoqayluBw4unfj9XNpxWJeTS13sh7FSfVWr2ERoOt3YrHY8Fkei04Cw0XS3Qn5I6X3bqa/s320/provocateur.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekraSMxdiO_par5oWk0F18Vy-Aapq97hC83wwa1JaPDImowKi5ZPrMihDBiGByL8X5qWK_jJhoqayluBw4unfj9XNpxWJeTS13sh7FSfVWr2ERoOt3YrHY8Fkei04Cw0XS3Qn5I6X3bqa/s800/provocateur.jpg", "comment_count": 0 }, { "title": "peru negro", "url": "https://cocktailvirgin.blogspot.com/2017/03/peru-negro.html", "published": "2017-03-06T08:00:00.000-05:00", "updated": "2017-06-30T11:24:57.773-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Brother Cleve", "source": "Perú: A World of Cocktails", "year": 2016 }, "categories": [ "amaro", "bitters (mole)", "campari", "pisco", "vermouth (sweet)" ], "ingredients": [ "1 oz Pisco Italia (Encanto)", "1 oz Campari", "1 oz Sweet Vermouth (Alessio)", "1/2 oz Amaro Montenegro", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist (optional to garnish with the twist as well).", "body_text": "1 oz Pisco Italia (Encanto)\n1 oz Campari\n1 oz Sweet Vermouth (Alessio)\n1/2 oz Amaro Montenegro\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a rocks glass, and garnish with orange oil from a twist (optional to garnish with the twist as well).\nFor the cocktail hour two Monday nights ago, I found my copy of\nPerú: A World of Cocktails\nin one of my piles of books. The book was printed for a Tales of the Cocktail pisco tasting room in 2016, and the recipe that called out to me was the Perú Négro crafted by Boston's own Brother Cleve. The Perú Négro came across like a pisco Negroni riff that was softened by Amaro Montengro and spiced with chocolate bitters. In the glass, the drink shared orange oil over darker notes from either the sweet vermouth or the Campari. Next, grape with bright notes of citrus on the sip led into pisco and bitter-sweet orange on the swallow with an earthy chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSEJoXFrgrXbph9e7YcsgYcY66hBd4yMbNI_XHJa7X1a76-SGbo2zexS193_1SyW-vsvkdzSTy6oCYkkYL1fRoS2sfieaNUDQNXg75KOGIFZpzZu6nwiTNejMfBSZuz3Inn2VtK56NtRN/s320/perunegro2419.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSEJoXFrgrXbph9e7YcsgYcY66hBd4yMbNI_XHJa7X1a76-SGbo2zexS193_1SyW-vsvkdzSTy6oCYkkYL1fRoS2sfieaNUDQNXg75KOGIFZpzZu6nwiTNejMfBSZuz3Inn2VtK56NtRN/s800/perunegro2419.jpg", "comment_count": 0 }, { "title": "liliko'i royale", "url": "https://cocktailvirgin.blogspot.com/2017/03/lilikoi-royale.html", "published": "2017-03-07T08:00:00.000-05:00", "updated": "2017-06-30T11:24:21.815-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": null, "source": "Canon Cocktail Book", "year": null }, "categories": [ "campari", "champagne", "gin", "lemon juice", "passion fruit syrup" ], "ingredients": [ "4 oz Gin (1 1/2 oz Beefeater)", "4 oz Champagne (1 1/2 oz Willm Blanc de Blancs)", "2 oz Campari (3/4 oz)", "2 oz Passion Fruit Syrup (3/4 oz)", "2 oz Lemon Juice (3/4 oz)" ], "instructions": "Build in a carafe and fill with ice (shake all but the sparkling wine with ice, strain into a Highball glass with the sparkling wine, and top with ice). Garnish with edible flowers or lemon wheels (lemon twists).", "body_text": "4 oz Gin (1 1/2 oz Beefeater)\n4 oz Champagne (1 1/2 oz Willm Blanc de Blancs)\n2 oz Campari (3/4 oz)\n2 oz Passion Fruit Syrup (3/4 oz)\n2 oz Lemon Juice (3/4 oz)\nBuild in a carafe and fill with ice (shake all but the sparkling wine with ice, strain into a Highball glass with the sparkling wine, and top with ice). Garnish with edible flowers or lemon wheels (lemon twists).\nTwo Tuesdays ago, I reached for the\nCanon Cocktail Book\nfor the evening's refresher. There, I spotted the Liliko'i Royale which was their pitcher drink that reminded me of a sparkling wine version of author Jamie Boudreau's\nNovara\n. Not needing a pint's worth of drink, I scaled this one back almost three fold to something approximating a single serving. Once prepared, the Liliko'i Royale shared lemon oil aromas over a tropical note from perhaps the passion fruit interacting with the Campari. Next, the sip offered carbonated lemon, passion fruit, and white grape flavors, and the swallow paired the gin botanicals with the Campari-passion fruit duo.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbMEP7gbCCa0yQZ7hqNNjN5IYTNij4NuVPStpiLWGoQ6EgM2ZkT5w1bXv_mOGBWgsAOVDV0yJOGX9PTXIcqcm9LD4I7jMAxAJdGrtmAF1Rg-2TjJvNJueARSoGjekC_5VrFyGO_aFlPfJ/s320/lilikoiroyale2420.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbMEP7gbCCa0yQZ7hqNNjN5IYTNij4NuVPStpiLWGoQ6EgM2ZkT5w1bXv_mOGBWgsAOVDV0yJOGX9PTXIcqcm9LD4I7jMAxAJdGrtmAF1Rg-2TjJvNJueARSoGjekC_5VrFyGO_aFlPfJ/s800/lilikoiroyale2420.jpg", "comment_count": 0 }, { "title": "goldenback", "url": "https://cocktailvirgin.blogspot.com/2017/03/goldenback.html", "published": "2017-03-08T08:00:00.000-05:00", "updated": "2017-06-30T11:23:39.644-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": null, "attribution": { "creator": "Jason Swaringen", "source": "McClellan's Retreat", "year": null }, "categories": [ "absinthe", "cognac", "gum syrup", "suze", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bulleit Bourbon (Old Granddad Bonded)", "1/2 oz Camus VS Cognac", "1/2 oz Suze Gentian Liqueur (Salers)", "1/8 oz Gomme Syrup (Small Hands)", "1 Lemon Twist" ], "instructions": "Express twist into the mixing glass, add the rest of the ingredients, and stir with ice. Strain into a coupe pre-rinsed with Lucid Absinthe (St. George).", "body_text": "1 1/2 oz Bulleit Bourbon (Old Granddad Bonded)\n1/2 oz Camus VS Cognac\n1/2 oz Suze Gentian Liqueur (Salers)\n1/8 oz Gomme Syrup (Small Hands)\n1 Lemon Twist\nExpress twist into the mixing glass, add the rest of the ingredients, and stir with ice. Strain into a coupe pre-rinsed with Lucid Absinthe (St. George).\nTwo Wednesdays ago, I decided to make a recipe that Gaz Regan published from his last season of Cocktails in the Country. The recipe was crafted by Jason Swaringen of Washionton D.C.'s McClellan's Retreat, and the Goldenshellback was his\nDiamonback Cocktail\nthat he wanted to take in a more herbal-bitter direction. Once in the glass, the Goldenback proffered an anise-accented earthy herbal bouquet to the nose. Next, a smooth mouthfeel from the gum syrup was joined by malt notes on the sip, and the swallow gave forth Bourbon, hints of Cognac, and earthy gentian flavors with a bright finish from the absinthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6YiPDbZncYwI2kbFCvmDlBtRis7_sEi9QcXYNt03fcSeWNDdrphx4J0qEDLSGCTelB18Xy_7XXvC0NvpZIXmNtGWak-mLIuupBcxfByOyU7KLwUntv_dIg9WevnwhoI6PdeHdSczIuvW/s320/goldenback2422.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6YiPDbZncYwI2kbFCvmDlBtRis7_sEi9QcXYNt03fcSeWNDdrphx4J0qEDLSGCTelB18Xy_7XXvC0NvpZIXmNtGWak-mLIuupBcxfByOyU7KLwUntv_dIg9WevnwhoI6PdeHdSczIuvW/s800/goldenback2422.jpg", "comment_count": 0 }, { "title": "chinese cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/03/chinese-cocktail.html", "published": "2017-03-09T08:00:00.000-05:00", "updated": "2017-06-30T11:23:08.625-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": 1935 }, "categories": [ "bitters (Angostura)", "curacao", "grenadine", "maraschino", "rum" ], "ingredients": [ "1 half glass Jamaican Rum (2 1/4 oz Coruba)", "3 dash Maraschino (1/4 oz Luxardo)", "3 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "3 dash Grenadine (1/4 oz)", "1-2 dash Angostura Bitters (2 dash)" ], "instructions": "Stir with ice, strain into a glass, and garnish with a cherry (omit) and lemon oil from a twist.", "body_text": "1 half glass Jamaican Rum (2 1/4 oz Coruba)\n3 dash Maraschino (1/4 oz Luxardo)\n3 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n3 dash Grenadine (1/4 oz)\n1-2 dash Angostura Bitters (2 dash)\nStir with ice, strain into a glass, and garnish with a cherry (omit) and lemon oil from a twist.\nAfter my bar shift two Thursdays ago, I reached for the 1935\nOld Waldorf-Astoria Bar Book\nand began flipping through the pages until I landed in their Jamaican Jollifier Amendments section. There, I was lured in by the Chinese Cocktail which appeared like a satisfying Rum Old Fashioned. It seemed familiar but I could not find a reference for it on the blog, so I went ahead with it. Later, I realized that it was similar to Trader Vic's 1946\nCanton\nwith the addition of curaçao. Once prepared, the Chinese Cocktail gifted lemon, funky rum, and floral orange-pomegranate aromas. Next, caramel notes on the sip were joined by more fruity ones from the Maraschino's cherry, and finally, the swallow presented funky rum, nutty cherry, and orange flavors with a spice-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie13pimE7R8Ln-9pzzh_F2UnmmUxylVvmG67RARbVFNJliW1gMym5VliX19_bRTVP8Kg54bTDs9i7HsV5HsUBJYl2zVhmL0n_D3RBC4JrPT-nIN15XOy6kN7FPNPm6nK5nlvEVmzJ1B9op/s320/chinese2427.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie13pimE7R8Ln-9pzzh_F2UnmmUxylVvmG67RARbVFNJliW1gMym5VliX19_bRTVP8Kg54bTDs9i7HsV5HsUBJYl2zVhmL0n_D3RBC4JrPT-nIN15XOy6kN7FPNPm6nK5nlvEVmzJ1B9op/s800/chinese2427.jpg", "comment_count": 0 }, { "title": "the roycroft cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/03/the-roycroft-cocktail.html", "published": "2017-03-10T08:00:00.000-05:00", "updated": "2017-06-30T11:22:31.083-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Gary Crunkleton", "source": "The Crunkleton", "year": null }, "categories": [ "benedictine", "chartreuse (green)", "cherry brandy", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1/2 oz Green Chartreuse", "1/2 oz Benedictine", "1/2 oz Cherry Heering", "1 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a thin slice of ginger (omit).", "body_text": "1 oz Rittenhouse Rye\n1/2 oz Green Chartreuse\n1/2 oz Benedictine\n1/2 oz Cherry Heering\n1 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with a thin slice of ginger (omit).\nTwo Fridays ago, I opened the new issue of\nImbibe Magazine\nand decided on the Roycroft Cocktail. The recipe was crafted by Gary Crunkleton at Chapel Hill's The Crunkleton, and I was curious to see how Cherry Heering played off with Benedictine and Green Chartreuse in the mix. Once prepared, the Roycroft Cocktail gave forth herbal aromas from the Green Chartreuse that were joined by a hint of cherry and mint. Next, lemon, malt, and dark fruit on the sip led into rye, herbal, and cherry flavors on the swallow. Overall, the combination diminished the medicinal edge that can often come from the Cherry Heering.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRIY2PT3sKS6H3DdPzK1QK8yAJK7cJeDlOKQeu0PYls885GxK1_pC9qCy42fglfyGB8LV77_sfjP9fbjoOIA_qFiTFgBabN0dT6sQ5q31ToDp9MIZZyreuPlR4Mfm7TFJ1bm9SVIijltH/s320/roycroft2429.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRIY2PT3sKS6H3DdPzK1QK8yAJK7cJeDlOKQeu0PYls885GxK1_pC9qCy42fglfyGB8LV77_sfjP9fbjoOIA_qFiTFgBabN0dT6sQ5q31ToDp9MIZZyreuPlR4Mfm7TFJ1bm9SVIijltH/s800/roycroft2429.jpg", "comment_count": 0 }, { "title": "chauncey olcott", "url": "https://cocktailvirgin.blogspot.com/2017/03/chauncey-olcott.html", "published": "2017-03-11T08:00:00.000-05:00", "updated": "2017-06-30T11:21:55.054-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "sherry", "vermouth (sweet)", "whiskey" ], "ingredients": [ "3/4 Bush Mills Irish Whiskey (2 oz Teeling Small Batch)", "2 dash Sherry (1/2 oz Lustau Oloroso)", "2 dash Sweet Vermouth (1/2 oz Alessio)", "1 dash Boker's or Angostura Bitters (2 dash Angostura)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 Bush Mills Irish Whiskey (2 oz Teeling Small Batch)\n2 dash Sherry (1/2 oz Lustau Oloroso)\n2 dash Sweet Vermouth (1/2 oz Alessio)\n1 dash Boker's or Angostura Bitters (2 dash Angostura)\nStir with ice and strain into a cocktail glass.\nAfter my bar shift two Saturdays ago, I reached for my copy of\nPioneers of Mixing at Elite Bars: 1903-1933\nfor some spirituous refreshment. In the European whiskey section, I spotted an Irish whiskey Manhattan that included sherry in with the sweet vermouth. That recipe was called the Chauncey Olcott, and I was lured in when I learned that Chauncey was an American stage actor and songwriter of Irish descent who lived from 1858-1932. While he was later inducted into the Songwriters Hall of Fame, having a drink named after you is an awesome way to cap off a life and a career.\nThe Chauncey Olcott had Irish eyes smiling when it greeted the senses with soft malt aromas coupled with grape from the vermouth and sherry. Next, the grape continued on into the sip where it was followed by whiskey, nutty, and bitter herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbociF4dn7Nb6w3fRA_iO-W14TWAY_5YDaR1urVLLy3VZwfpHOt4bp8NbwB7gCsvz747LA-SVcbN7uoxI3RNNBC6_r-AS0RTN1ZhhvUIzgNmXVdtkuMZjUP8LebmQPzwum4NpqS2v6ZMp/s320/chauncyolcott2430.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbociF4dn7Nb6w3fRA_iO-W14TWAY_5YDaR1urVLLy3VZwfpHOt4bp8NbwB7gCsvz747LA-SVcbN7uoxI3RNNBC6_r-AS0RTN1ZhhvUIzgNmXVdtkuMZjUP8LebmQPzwum4NpqS2v6ZMp/s800/chauncyolcott2430.jpg", "comment_count": 0 }, { "title": "rum switchel (or haymaker's punch)", "url": "https://cocktailvirgin.blogspot.com/2017/03/rum-switchel-or-haymakers-punch.html", "published": "2017-03-12T08:00:00.000-04:00", "updated": "2017-06-30T11:17:53.596-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "ginger beer", "rum", "simple syrup" ], "ingredients": [ "2 oz Privateer Amber Rum", "1/2 oz Fermented Molasses (*)", "1/2 oz Russet Apple Cider Vinegar (**)", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice and strain into a 10 oz cider glass with 3 oz ginger beer. Top with ice, garnish with a lemon twist, and add a straw.", "body_text": "2 oz Privateer Amber Rum\n1/2 oz Fermented Molasses (*)\n1/2 oz Russet Apple Cider Vinegar (**)\n1/2 oz Demerara Syrup\nShake with ice and strain into a 10 oz cider glass with 3 oz ginger beer. Top with ice, garnish with a lemon twist, and add a straw.\n(*) 2 parts molasses to 1 part water; covered with cheesecloth to allow wild microbes to inoculate the mix.\n(**) Perhaps softer than store-bought apple cider vinegar\nFor drink of the day at Loyal Nine two Sunday nights ago, I decided to go with our restaurant's historical theme and find inspiration in Steven Grasse's\nColonial Spirits\nbook. My chef had mentioned that he had some house fermented molasses that I ought to play with, and that led me to plot out a switchel. Switchels have some similarity to shrubs in that there is a vinegar component to make it refreshing, but it is a mix of the vinegar, ginger, sweetener, and water; often, that sweetener was molasses but honey, maple, and various sugars have been utilized. The drink's origins began in the Caribbean, but it traveled up to New England where it took hold in the late 17th century. It was also dubbed the Haymaker's Punch for it was very popular with New England farmers especially on hot days. The recipe in the book included a ginger-molasses syrup that was combined with an equal part of apple cider vinegar and diluted with four parts of water. When I asked my chef about vinegars, he offered me a bottle of Russet apple vinegar he crafted this past harvest season. Instead of assembling a ginger-molasses syrup, I combined the fermented molasses, demerara syrup, and our housemade fermented ginger beer to create the flavor combination. To keep it Colonial, I opted for rum, and the combination could be dubbed \"the Colonial Dark & Stormy.\" Moreover, to hide the vinegar aroma, I utilized the oils from a lemon twist to good effect. Overall, the response was rather positive for the drink was crisp and flavorful with a hint of funky complexity from the molasses.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7FyLV6sQOZbTU0YEPyjdbXjDIFig0DCIzeJJXlHAggytB5He_RrsfC1SnhkA10fiaUSczE5ORW5mFE18bvAHHdJO0PMMr7UP6Z_pkvxgRJiWdM22fUtwtAh8QLz-SoswGjRfCEa3Dlat/s320/switchel_haymakers.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7FyLV6sQOZbTU0YEPyjdbXjDIFig0DCIzeJJXlHAggytB5He_RrsfC1SnhkA10fiaUSczE5ORW5mFE18bvAHHdJO0PMMr7UP6Z_pkvxgRJiWdM22fUtwtAh8QLz-SoswGjRfCEa3Dlat/s800/switchel_haymakers.jpg", "comment_count": 0 }, { "title": "inman swizzle", "url": "https://cocktailvirgin.blogspot.com/2017/03/inman-swizzle.html", "published": "2017-03-12T10:00:00.000-04:00", "updated": "2017-06-30T11:17:11.949-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Joe McGuirk", "source": "East Coast Grill", "year": null }, "categories": [ "#other", "bitters (Angostura)", "falernum", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Barbancourt Rhum", "1/4 oz Velvet Falernum", "1/4 oz Lime Juice" ], "instructions": "Build in a double Old Fashioned glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 2 dashes of Angostura Bitters, a lime wedge, and a cinnamon stick, and add straws.", "body_text": "1 1/2 oz Barbancourt Rhum\n1/4 oz Velvet Falernum\n1/4 oz Lime Juice\nBuild in a double Old Fashioned glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 2 dashes of Angostura Bitters, a lime wedge, and a cinnamon stick, and add straws.\nAfter work on Sunday two weeks ago, I went with two of my co-workers to visit the new East Coast Grill. For a first drink, I asked bartender Rachel Alden for the Inman Swizzle. Rachel attributed the recipe to bar manager Joe McGuirk who named it after the restaurant's Cambridge location in Inman Square. Once swizzled and decorated, the drink offered a cinnamon, lime, and allspice aroma from the garnishes. Next, the sip had a hint of lime, and this was followed by rum accented by clove on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHikonFidXGf99Fqkyg24btQViFRDWTKHujBNvjag-J2OeL2Tybv2VMOzm3oDIuniSiwWjLDA-lcHJJjlkvQrw8s1Zb6XiJV0PGm6cYWHjXKGxEX-0P7obeMjVvSJxJisMtpugQJAUvGR/s320/inmanswizzle2435.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHikonFidXGf99Fqkyg24btQViFRDWTKHujBNvjag-J2OeL2Tybv2VMOzm3oDIuniSiwWjLDA-lcHJJjlkvQrw8s1Zb6XiJV0PGm6cYWHjXKGxEX-0P7obeMjVvSJxJisMtpugQJAUvGR/s800/inmanswizzle2435.jpg", "comment_count": 0 }, { "title": "yankee skipper", "url": "https://cocktailvirgin.blogspot.com/2017/03/yankee-skipper.html", "published": "2017-03-13T08:00:00.000-04:00", "updated": "2017-06-30T11:16:37.183-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "rum", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1/3 Sweet Vermouth (3/4 oz Alessio)", "1 dash St. Croix Rum (1/2 oz Smith & Cross)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1/3 Sweet Vermouth (3/4 oz Alessio)\n1 dash St. Croix Rum (1/2 oz Smith & Cross)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nFor a nightcap on Monday night, I returned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand became intrigued by the Yankee Skipper. The recipe read like a Liberal, a rye Manhattan embittered by Picon, with a touch of rum in the mix; to make that rum stand out, I opted for Smith & Cross. In the glass, the Yankee Skipper shared a dark orange aroma with a hint of funk from the rum. Next, the grape and malt mingled on the sip, and the swallow proffered rye and dark bitter orange notes that finished with the Jamaican rum funk.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVoaKmzkpxoEhe_cuFlyYzoNpZ9EiGQ8Ui2nZBeNZCXLpK65CktPv8BIiAmaNy6WrZXm2w2bQUDeGeHLU6bwbkxD9xNhKuG-8KvRiZVDl39ZwlSlGqW9X0DMca3TYyN7EyYcuqsTfnKCq/s320/yankeeskipper2437.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVoaKmzkpxoEhe_cuFlyYzoNpZ9EiGQ8Ui2nZBeNZCXLpK65CktPv8BIiAmaNy6WrZXm2w2bQUDeGeHLU6bwbkxD9xNhKuG-8KvRiZVDl39ZwlSlGqW9X0DMca3TYyN7EyYcuqsTfnKCq/s800/yankeeskipper2437.jpg", "comment_count": 1 }, { "title": "blended banana ramos", "url": "https://cocktailvirgin.blogspot.com/2017/03/blended-banana-ramos.html", "published": "2017-03-14T08:00:00.000-04:00", "updated": "2017-06-30T11:15:57.683-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Jared Sadoian", "source": "The Hawthorne", "year": 2012 }, "categories": [ "cream", "creme de banane", "gin", "lemon juice", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Tanqueray 10 Gin", "1 1/2 oz Fattened Coconut Milk (*)", "3/4 oz Simple Syrup", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "3/4 oz Giffard Banane du Bresil" ], "instructions": "Blend with 6 oz ice, pour into a cup, and garnish with a straw.", "body_text": "1 1/2 oz Tanqueray 10 Gin\n1 1/2 oz Fattened Coconut Milk (*)\n3/4 oz Simple Syrup\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n3/4 oz Giffard Banane du Bresil\nBlend with 6 oz ice, pour into a cup, and garnish with a straw.\n(*) 2 parts Coco Lopez, 1 part Heavy Cream or 1 oz, 1/2 oz, respectively.\nFor Mardi Gras two Tuesdays ago, I made my way down to Kenmore Square to celebrate at the Hawthorne. On their special holiday menu, I requested the Blended Banana Ramos that was subtitled \"They said it couldn't be done.\" Jackson Cannon explained that he had challenged bartender Jared Sadoian to come up with a blender\nRamos\nrecipe. Instead of using egg white, they utilized the house coconut milk which is a combination of Coco Lopez and heavy cream that Jackson and the opening crew at the Hawthorne brainstormed before the Hawthorne's inaugural night in 2011. The end result was a homage to New Orleans recipes in two different ways with the first being a Ramos (even if it eschewed the Fizz part) and the second being a frozen Daiquiri idea for convenience.\nThe Banana Ramos chilliness seemed to stifle the bouquet which is an effect that I saw in my experiments in preparing for the Blender Bender for last year's Boston Thirst event. The sip showcased a creamy lemon combination, and citrus notes combined with banana on the swallow with a lime finish. As the drink warmed up, the flavors, gin notes, sweetness, and aroma amplified.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjxr_yxzGnQph1bsHPmkklWZsLCX5Z4R11cavojo25Hnq5N-FlS_5ebx_7SXGcppAbF_zD48E-UIRr0uJcsZJvHn1hc0QCnPPSAD7ZAY14F9TcekLOI3CGnG6uleojMPHOluCN21ZWVE_/s320/bananaramos2444.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjxr_yxzGnQph1bsHPmkklWZsLCX5Z4R11cavojo25Hnq5N-FlS_5ebx_7SXGcppAbF_zD48E-UIRr0uJcsZJvHn1hc0QCnPPSAD7ZAY14F9TcekLOI3CGnG6uleojMPHOluCN21ZWVE_/s800/bananaramos2444.jpg", "comment_count": 0 }, { "title": "i, said the sparrow", "url": "https://cocktailvirgin.blogspot.com/2017/03/i-said-sparrow.html", "published": "2017-03-15T08:00:00.000-04:00", "updated": "2017-06-30T11:15:11.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Crosby Gaige's 1941 Cocktail Guide & Ladies' Companion", "year": 1941 }, "categories": [ "cherry brandy", "gin", "simple syrup", "vermouth (dry)" ], "ingredients": [ "1/6 Dry Gin (1/2 oz Beefeater)", "1/6 Kirsch (1/2 oz Trimbach)", "2/3 Dry Vermouth (2 oz La Quintinye)", "4 dash Syrup (1/4 oz Cane Sugar Syrup)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/6 Dry Gin (1/2 oz Beefeater)\n1/6 Kirsch (1/2 oz Trimbach)\n2/3 Dry Vermouth (2 oz La Quintinye)\n4 dash Syrup (1/4 oz Cane Sugar Syrup)\nStir with ice and strain into a cocktail glass.\nFor a drink two Wednesdays ago, I reached for Crosby Gaige's 1941\nCocktail Guide & Ladies' Companion\nfor inspiration. There, I spotted the curiously named I, Said the Sparrow that appeared as an aperitif-like inverse Martini with the gin split with cherry eau de vie. Moreover, the recipe reminded me of the\nNineteen\nwithout the absinthe, and perhaps the\nNineteen Twenty\nwith the gin and dry vermouth volumes swapped, the syrup switched to groseille, and the balance shifted with orange bitters.\nThe I, Said the Sparrow began with a floral and dry cherry aroma. Next, the sip was rather clean with perhaps soft white grape notes, and the swallow offered honey-floral, pine, and cherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuXr1XXnbuXZFg08NTLIgXQEOcKHaD2ZH5ubc5IYHG9qrd2VKt94L300WRE9eEuDohl_m9e63wLMaRWX4MtwVFmVfxsUfEHAuo4CmEbCGxXoySOnBioDpBMw8SZv_WG4A2shNY2PEatIa/s320/isaidsparrow2447.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuXr1XXnbuXZFg08NTLIgXQEOcKHaD2ZH5ubc5IYHG9qrd2VKt94L300WRE9eEuDohl_m9e63wLMaRWX4MtwVFmVfxsUfEHAuo4CmEbCGxXoySOnBioDpBMw8SZv_WG4A2shNY2PEatIa/s800/isaidsparrow2447.jpg", "comment_count": 1 }, { "title": "trinidad medicine", "url": "https://cocktailvirgin.blogspot.com/2017/03/trinidad-medicine.html", "published": "2017-03-16T08:00:00.001-04:00", "updated": "2025-08-08T12:04:53.681-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "honey", "lemon juice", "scotch", "simple syrup (ginger)" ], "ingredients": [ "1 oz Oak-aged Smoked Angostura Bitters (*)", "1 oz Laphroaig 10 Year Scotch", "1/2 oz Honey Syrup", "1/2 oz Ginger Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a spritz of Laphroaig Scotch.", "body_text": "1 oz Oak-aged Smoked Angostura Bitters (*)\n1 oz Laphroaig 10 Year Scotch\n1/2 oz Honey Syrup\n1/2 oz Ginger Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with a spritz of Laphroaig Scotch.\n(*) A mix of Angostura Bitters and St. George Terroir Gin that was juniper-smoked and aged on oak chips. Given the Scotch in the mix, perhaps regular Angostura would work very similarly here.\nOn my way home from work two Thursdays ago, I ventured into Backbar for a nightcap. For a drink, I asked bartender Kat Lamper for the Trinidad Medicine. Kat described how this was bar manager Sam Treadway's cross of a\nTrinidad Sour\nwith a\nPenicillin\n. Once served, the Trinidad Medicine shared a smoky clove aroma. Next, the sip was dry and creamy from the bitters content and was brightened by the lemon notes; and finally, the swallow offered a bit of complexity from the peaty Scotch, honey, ginger, clove, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnfb7T3MjvJvqyWyixS-hh4SmJSK5c7gK09-zUWBo2wkwJVZSLpAbnd28YD6Gp6EnAeSlHfPfTRPl9ABdJQJtQwcbxNmIeRQXlkdCtlagCTn5aOgnH86-iUChxM_IQObz1HDJG-pRi5hx/s320/trinidadmedicine2450.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnfb7T3MjvJvqyWyixS-hh4SmJSK5c7gK09-zUWBo2wkwJVZSLpAbnd28YD6Gp6EnAeSlHfPfTRPl9ABdJQJtQwcbxNmIeRQXlkdCtlagCTn5aOgnH86-iUChxM_IQObz1HDJG-pRi5hx/s800/trinidadmedicine2450.jpg", "comment_count": 1 }, { "title": "john perona", "url": "https://cocktailvirgin.blogspot.com/2017/03/john-perona.html", "published": "2017-03-17T08:00:00.000-04:00", "updated": "2017-06-30T11:13:47.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John Perona", "source": "El Morocco", "year": null }, "categories": [ "campari", "rum (white)", "vermouth (sweet)" ], "ingredients": [ "1 jigger Bacardi White Rum (1 1/2 oz Angostura White Oak)", "1 jigger Sweet Vermouth (1 1/2 oz Alessio)", "1 dash Campari Bitters (1/4 oz Campari)", "1 twist Orange Peel", "1 twist Lemon Peel" ], "instructions": "Stir with ice and strain into a cocktail glass (add rum, express peels into mixing glass and drop them in, let infuse for 2+ minutes while lightly muddling before adding the rest of the ingredients, stirring, and straining).", "body_text": "1 jigger Bacardi White Rum (1 1/2 oz Angostura White Oak)\n1 jigger Sweet Vermouth (1 1/2 oz Alessio)\n1 dash Campari Bitters (1/4 oz Campari)\n1 twist Orange Peel\n1 twist Lemon Peel\nStir with ice and strain into a cocktail glass (add rum, express peels into mixing glass and drop them in, let infuse for 2+ minutes while lightly muddling before adding the rest of the ingredients, stirring, and straining).\nAfter work on Friday, my hand guided me to my 1962 edition of the 1951\nBottoms Up\nby Ted Saucier, and I was drawn to the white rum Negroni of sorts called the John Perona. The recipe was created by John himself at the El Morocco, a Manhattan speakeasy that opened in 1931 and ran as a legitimate nightclub on East 54th street until his death in 1961. In the glass, the John Perona exuded an orange, grapefruit, and grape bouquet. Next, the vermouth's grape continued on into the sip, and the swallow began with rum notes and herbal vermouth blending into bitter orange flavors and ended with a orange and lemon finish from the twists.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRq-ZK3UlOqwgpE4mU4GxQf6Oau8ZzF7zUFi713td6C2zdhHnhyJnUPr1JAK_wAy5wla-aYoeL_gIr8_9a_pGFU-VT8IpUl6AN0VeVy1rM4z0pHf1MpOLPKUnev0j0RO_SrryZfAHn7tiK/s320/johnperona2452.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRq-ZK3UlOqwgpE4mU4GxQf6Oau8ZzF7zUFi713td6C2zdhHnhyJnUPr1JAK_wAy5wla-aYoeL_gIr8_9a_pGFU-VT8IpUl6AN0VeVy1rM4z0pHf1MpOLPKUnev0j0RO_SrryZfAHn7tiK/s800/johnperona2452.jpg", "comment_count": 0 }, { "title": "mexican firing squad (carbonated)", "url": "https://cocktailvirgin.blogspot.com/2017/03/mexican-firing-squad-carbonated.html", "published": "2017-03-18T08:00:00.000-04:00", "updated": "2017-06-30T11:02:33.964-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Charles H. Baker Jr.", "source": "The Gentleman's Companion", "year": 1939 }, "categories": [ "#loyalnine", "bitters (Angostura)", "grenadine", "lime juice", "tequila" ], "ingredients": [ "2 oz Chinaco Blanco Tequila", "1/2 oz Bittermens Grenadine", "1/2 oz Lime Juice", "2 dash Angostura Bitters", "3/4 oz Water (*)", "1/4 oz Simple Syrup (*)" ], "instructions": null, "body_text": "2 oz Chinaco Blanco Tequila\n1/2 oz Bittermens Grenadine\n1/2 oz Lime Juice\n2 dash Angostura Bitters\n3/4 oz Water (*)\n1/4 oz Simple Syrup (*)\nChill and carbonate to 45 psi; pour 4 oz into a cocktail coupe to serve. Garnish with a floated orange flower twist.\n(*) For the shaken non-carbonated drink, leave the water and simple syrup out, shake with ice, and strain into a cocktail glass.\nFor drink of the day at Loyal Nine two Saturdays ago, we were running with a grenadine theme to showcase the new Bittermens syrup. Instead of doing a Tiki drink, I opted for the Mexican Firing Squad from Charles H. Baker Jr.'s 1939\nThe Gentleman's Companion\nwhich we had on the menu at Russell House Tavern a few years ago. Baker offered the Mexican \"Firing Squad\" Special's recipe with a description of how he and his group almost wrecked themselves on this libation at La Cucuracha Bar in Mexico City in 1937. His recipe was a bit more stiff with a double jigger helping of tequila balanced by the juice of two small limes and 2 tsp of grenadine and spiced with two dashes of Angostura Bitters; moreover, his drink called for a crushed ice presentation with orange, pineapple, and cherry garnishes. To one up the simple shaken/strained way we did it at Russell House, I made use of our house carbonation station and made the batch bubbly. To compensate for the ice melt that would have occurred during shaking, I added water, and to balance the carbonic acid generated during carbonation, I spiked in a touch of sugar syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyHSxQWSNJDQMxSUzbplDk-qae8_stMKHOvdi5R4vQdaKWvQCYGzJ_hWnQnuTIiSncxzazmCP929fHK3EdAoCOI6GFB2VpFjIduX8yVt9qSHwOODkEEZQrQM2IlbucN4hEXW0TfQmG7vZ/s320/mexicanfiringsquad5922.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyHSxQWSNJDQMxSUzbplDk-qae8_stMKHOvdi5R4vQdaKWvQCYGzJ_hWnQnuTIiSncxzazmCP929fHK3EdAoCOI6GFB2VpFjIduX8yVt9qSHwOODkEEZQrQM2IlbucN4hEXW0TfQmG7vZ/s800/mexicanfiringsquad5922.jpg", "comment_count": 0 }, { "title": "turnpike", "url": "https://cocktailvirgin.blogspot.com/2017/03/turnpike.html", "published": "2017-03-18T10:00:00.000-04:00", "updated": "2017-06-30T11:01:51.507-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joseph Schwartz", "source": "Milk & Honey", "year": null }, "categories": [ "applejack", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Applejack (Laird's)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 oz Rye Whiskey (Old Overholt)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon wedge.", "body_text": "3/4 oz Applejack (Laird's)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 oz Rye Whiskey (Old Overholt)\nShake with ice, strain into a cocktail coupe, and garnish with a lemon wedge.\nAfter my shift two Saturday nights ago, I reached for\nSasha Petraske: Regarding Cocktails\nfor a nightcap. There, I paused upon Joseph Schwartz's recipe for the Turnpike created at Milk & Honey. The name for this split spirits Sour refers to the highway that links New Jersey and Pennsylvania, the homes of Laird's and Monongehela-style rye whiskey, respectively. Overall, it was a formula and flavor combination that could do no wrong.\nThe Turnpike shared a lemon aroma from the garnish that worked well with the apple and malt bouquet. Next, apple and lemon on the sip led into rye whiskey and more apple flavors on the swallow. No surprised here, but it was definitely an enjoyable Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsp__cKO7N952AVJBZ_3ZlZOn2t0zSKU4IHJdqIuStRGagBRzlMC0rIfKzwlJfvA2DNc3bVyt-R22ftxE5gGUDw__IFeC2qaEUKLWnBZRPCDxl9FHYwVBMsSY9eidHjrAgaL4Irg9LIJfP/s320/turnpike2455.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsp__cKO7N952AVJBZ_3ZlZOn2t0zSKU4IHJdqIuStRGagBRzlMC0rIfKzwlJfvA2DNc3bVyt-R22ftxE5gGUDw__IFeC2qaEUKLWnBZRPCDxl9FHYwVBMsSY9eidHjrAgaL4Irg9LIJfP/s800/turnpike2455.jpg", "comment_count": 0 }, { "title": "old man river", "url": "https://cocktailvirgin.blogspot.com/2017/03/old-man-river.html", "published": "2017-03-19T08:00:00.000-04:00", "updated": "2017-06-30T11:01:12.785-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (Angostura)", "port (tawny)", "rum", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1 dash Port (3/8 oz Sandeman Tawny)", "1 dash Jamaican Rum (3/8 oz Coruba)", "1/3 Sweet Vermouth (3/4 oz Alessio)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1 dash Port (3/8 oz Sandeman Tawny)\n1 dash Jamaican Rum (3/8 oz Coruba)\n1/3 Sweet Vermouth (3/4 oz Alessio)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nAfter getting home from my bartending shift Sunday two weeks ago, my need for a nightcap led me to\nPioneers of Mixing at Elite Bars: 1903-1933\n. In the American whiskey section, the curiously named Old Man River seemed like an interesting Manhattan variation that had Jamaican rum and port thrown in the mix. Once built, the Old Man River shared a grape aroma with a hint of the rum's funk. Next, the grape continued on into the sip where it mingled with the caramel notes from the dark rum, and the swallow paired the rye and Jamaican rum which blended into the bitters' spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfk8Bz-OkqTJtJbIeKrHmx5PcsAOOSeC8xslqCTq8bTt3oQyAYjcYLq6QJXfUgG5izzNAGQYFZ6hEvkvtG7dJsKptC7w1gau4AynERNz8ONtvOsVbWfcb1gmJn_JQVe9_NBsk34l_KmtKG/s320/oldmanriver2457.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfk8Bz-OkqTJtJbIeKrHmx5PcsAOOSeC8xslqCTq8bTt3oQyAYjcYLq6QJXfUgG5izzNAGQYFZ6hEvkvtG7dJsKptC7w1gau4AynERNz8ONtvOsVbWfcb1gmJn_JQVe9_NBsk34l_KmtKG/s800/oldmanriver2457.jpg", "comment_count": 0 }, { "title": "grandpa's drunk", "url": "https://cocktailvirgin.blogspot.com/2017/03/grandpas-drunk.html", "published": "2017-03-20T08:00:00.000-04:00", "updated": "2017-06-30T11:00:36.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Isaac Sussman", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "benedictine", "bitters (mole)", "cognac", "creme de cacao" ], "ingredients": [ "1 oz Pierre Ferrand Cognac", "1 oz Crème de Cacao", "1 oz Benedictine", "1 dash Molé Bitters" ], "instructions": "Stir with ice, strain into a single Old Fashioned glass, and garnish with an orange twist.", "body_text": "1 oz Pierre Ferrand Cognac\n1 oz Crème de Cacao\n1 oz Benedictine\n1 dash Molé Bitters\nStir with ice, strain into a single Old Fashioned glass, and garnish with an orange twist.\nTwo Mondays ago, Andrea and I stopped by Trina's Starlite Lounge for dinner. For a drink, I asked bartender Isaac Sussman for the Grandpa's Drunk. Once mixed, the cocktail offered bright orange oil aromas over darker ones from perhaps the crème de cacao. Next, the sip offered a rich, sweet, and roasty combination, and the swallow merged the brandy with chocolate and Benedictine's minty-herbal flavors. Overall, the drink was a bit on the sweet side in the dessert style of things, so perhaps toning the recipe down to 2 oz of Cognac and 1/2 oz of each of the liqueurs might help.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bQuKmLajxAPZ_FPz8RRJ6xJYx9ysUW5FRtzZIygjq5J0rkAGHBZB9TtBPe_Ryd2nKKj2s-wuMj3VpbsVxQzpFyZzfSwja0_NgegQH0vhpmelkw1IiKhoThu6dwnCDphYZLjCqZgiE3G6/s320/grandpasdrunk2459.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bQuKmLajxAPZ_FPz8RRJ6xJYx9ysUW5FRtzZIygjq5J0rkAGHBZB9TtBPe_Ryd2nKKj2s-wuMj3VpbsVxQzpFyZzfSwja0_NgegQH0vhpmelkw1IiKhoThu6dwnCDphYZLjCqZgiE3G6/s800/grandpasdrunk2459.jpg", "comment_count": 0 }, { "title": "rugg road", "url": "https://cocktailvirgin.blogspot.com/2017/03/rugg-road.html", "published": "2017-03-21T08:00:00.000-04:00", "updated": "2017-06-30T10:59:58.350-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "tavernroad" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Jace Sheehan", "source": "Tavern Road", "year": null }, "categories": [ "#tavernroad", "falernum", "herbsainte", "honey", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Privateer Amber Rum", "3/4 oz Lime Juice", "1/2 oz Falernum", "1/4 oz Saffron-infused Honey Syrup", "2 dash Herbsaint" ], "instructions": "Build in a tulip glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig and add a straw.", "body_text": "1 1/2 oz Privateer Amber Rum\n3/4 oz Lime Juice\n1/2 oz Falernum\n1/4 oz Saffron-infused Honey Syrup\n2 dash Herbsaint\nBuild in a tulip glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig and add a straw.\nTwo Tuesdays ago, I made my way over to Tavern Road for their inaugural Tiki Tuesday which was sponsored by Privateer Rum. For a libation, I asked bartender Jace Sheehan for the Rugg Road. Jace described how he first created the predecessor of this recipe for the Boston Historical Society; he had called the drink New Needham in regards to how hilly parts of Needham were used as landfill to reclaim parts of the Charles River including where his old bar, A Wink & A Nod, resides. Now that he is at Tavern Road, he renamed the drink the Rugg Road after the location of his preferred motorcycle shop, Madhouse Motors in Allston.\nThe Rugg Road presented a mint nose that led into a honey and lime-filled sip. Next, the rum joined the falernum's clove and the herbsaint's anise on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRANe0NOQOi_ZzHC5iZUyRWrqHHxV1sQvvNaZULIqLXUYTfUdFKVi3FxJMsTvqtMz1LG789nJTUHvIpP0e0xLnTl5nurHi_esNpcvJo8JGIQwnpAjJcD3oUOQop0lLpLGUMOLFgOCOv84/s320/ruggroad2460.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRANe0NOQOi_ZzHC5iZUyRWrqHHxV1sQvvNaZULIqLXUYTfUdFKVi3FxJMsTvqtMz1LG789nJTUHvIpP0e0xLnTl5nurHi_esNpcvJo8JGIQwnpAjJcD3oUOQop0lLpLGUMOLFgOCOv84/s800/ruggroad2460.jpg", "comment_count": 0 }, { "title": "applejack fix", "url": "https://cocktailvirgin.blogspot.com/2017/03/applejack-fix.html", "published": "2017-03-22T08:00:00.000-04:00", "updated": "2017-06-30T10:59:18.593-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tom Bullock", "source": "The Ideal Bartender", "year": 1917 }, "categories": [ "applejack", "curacao", "lemon juice", "simple syrup (other)" ], "ingredients": [ "2 tsp Sugar dissolved in a little water (omit)" ], "instructions": "Stir with shaved ice in a bar glass (shake with ice, strain into a rocks glass, and fill with crushed ice). Dress with fruits (lemon peel) and serve with straws.", "body_text": "2 tsp Sugar dissolved in a little water (omit)\nJuice of 1/4 Lemon (3/4 oz)\n3 dash Curaçao (3/8 oz Van der Hum)\n4 dash Any Fruit Syrup (1/2 oz Peach Syrup)\n1 jigger Applejack Brandy (2 oz Boulard VSOP Calvados)\nStir with shaved ice in a bar glass (shake with ice, strain into a rocks glass, and fill with crushed ice). Dress with fruits (lemon peel) and serve with straws.\nTwo Wednesdays ago, I turned to Tom Bullock's 1917\nThe Ideal Bartender\nfor recipe ideas. There, I was lured in by the Applejack Fix which allow for some flexibility in the fruit syrup component. In looking through my inventory in the fridge, I spotted an old peach syrup that was still good and decided to go with it. Once prepared, the Applejack Fix shared an apple and lemon aroma with hints of orange and peach. Next, lemon joined other fruit notes on the sip, and the swallow gave forth apple, orange, and peach flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFLI9-IcDErH98SpZCvCJHTjqwnSibEy9hnDwMjA95sln_3856B0dg8qMmd18OfV_8AY3lxv2mTgoa5hSSzL75uMUlJXoIME3MNuBND3uUv__goIt0CpDEPJT7jRwPYoeS2rPgSqo66SV/s320/applejackfix2461.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFLI9-IcDErH98SpZCvCJHTjqwnSibEy9hnDwMjA95sln_3856B0dg8qMmd18OfV_8AY3lxv2mTgoa5hSSzL75uMUlJXoIME3MNuBND3uUv__goIt0CpDEPJT7jRwPYoeS2rPgSqo66SV/s800/applejackfix2461.jpg", "comment_count": 0 }, { "title": "tomb of the caribs", "url": "https://cocktailvirgin.blogspot.com/2017/03/tomb-of-caribs.html", "published": "2017-03-23T08:00:00.000-04:00", "updated": "2017-06-30T10:58:36.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "cynar", "honey", "lime juice", "rum (white)" ], "ingredients": [ "1 1/2 oz JM Rhum Agricole Blanc", "1/2 oz Cynar", "1/2 oz Honey Syrup", "1/2 oz Lime Juice" ], "instructions": "Build in a double Old Fashioned glass, add ice, stir, and garnish with a lime wheel inserted along the inside of the glass.", "body_text": "1 1/2 oz JM Rhum Agricole Blanc\n1/2 oz Cynar\n1/2 oz Honey Syrup\n1/2 oz Lime Juice\nBuild in a double Old Fashioned glass, add ice, stir, and garnish with a lime wheel inserted along the inside of the glass.\nFor drink of the day two weeks ago, the theme was rhum agricole, and I decided to go with a variation of a\n'Ti Punch\non that Thursday. For one of the sweeteners, I recalled how rhum agricole worked well with Cynar given how both have a bit of funk and herbalness to them; examples of this pairing include\nMadame Mustache\nand\nWooden Ships\n. For another sweetener to balance the spirit and lime juice, I opted for honey by recalling how well Cynar worked with it in the\nMichigander\nand other drinks.\nFor a name, I aimed to tie the drink back to the island of Martinique's history. I decided to go back further than the\nJosephine's Bath\nwith its ties to Napoleon to when the island was settled by Europeans. The last remaining tribe there was the Caribs. One of the landmarks on the northern side of the island is a cliff called the Tomb of the Caribs. There, the last Caribs jumped instead of surrendering to the Europeans; it symbolically matched classic ‘Ti Punch service where ingredients are provided such that \"each can prepare their own death.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwA0rQfg-4e0WRUC9APflKflJtv-eNlq92NLYlnDd34wfzw6qUZYavBCmmAnrQqwnbYjU6VVNMplc-XnFUv7hG_mrKI7Z7U64YgmG9SpKwbNYhhlcr8lZiQT1YbKp2Ut-6cTZHIkZOSYFk/s320/tombofcaribs.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwA0rQfg-4e0WRUC9APflKflJtv-eNlq92NLYlnDd34wfzw6qUZYavBCmmAnrQqwnbYjU6VVNMplc-XnFUv7hG_mrKI7Z7U64YgmG9SpKwbNYhhlcr8lZiQT1YbKp2Ut-6cTZHIkZOSYFk/s800/tombofcaribs.jpg", "comment_count": 0 }, { "title": "one, one, one", "url": "https://cocktailvirgin.blogspot.com/2017/03/one-one-one.html", "published": "2017-03-23T10:00:00.000-04:00", "updated": "2017-06-30T10:56:56.903-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "aquavit", "bitters (orange)", "gin", "vermouth (bianco)" ], "ingredients": [ "1 oz Krogstad Aquavit", "1 oz Beefeater Gin", "1 oz Dolin Blanc Vermouth", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Krogstad Aquavit\n1 oz Beefeater Gin\n1 oz Dolin Blanc Vermouth\n1 dash Regan's Orange Bitters\nStir with ice and strain into a cocktail coupe.\nAfter my work shift two Thursdays ago, I selected the\nDeath & Co. Cocktail Book\nfor something to treat myself at my home bar. Thomas Waugh's One, One, One from 2009 seemed like a Martini riff that might make the evening's worries slip away; the drink was a play on Audrey Saunders Fitty-Fitty Martini at Pegu Club with a third component of aquavit added in. Also, it is very close to my 2:1 Martini spec with the gin split with another botanical-driven spirit (except that I use dry vermouth instead of blanc). Once in the coupe, the One, One, One gave forth a caraway and star anise bouquet to the nose. Next, a semi-sweet white wine sip gave way to juniper, caraway, star anise, and floral on the swallow. With blanc vermouth, the end result was not as stark as a classic Martini.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgsgBlNDNQorbjPd2rYHsLk0IL0X1wEOi-PJkQI4s-6GQAD5mpBuU7SXNuzV5kzmJ0lnJWVxyoK-9LvU98mA8YwQ1gj_NmI_JzMazPG-QUpMomi_EMhe-AwL-2usGZBbxirbjiRc_SgSE/s320/oneoneone2463.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgsgBlNDNQorbjPd2rYHsLk0IL0X1wEOi-PJkQI4s-6GQAD5mpBuU7SXNuzV5kzmJ0lnJWVxyoK-9LvU98mA8YwQ1gj_NmI_JzMazPG-QUpMomi_EMhe-AwL-2usGZBbxirbjiRc_SgSE/s800/oneoneone2463.jpg", "comment_count": 0 }, { "title": "pub & prow's hot buttered rum", "url": "https://cocktailvirgin.blogspot.com/2017/03/pub-prows-hot-buttered-rum.html", "published": "2017-03-24T08:00:00.000-04:00", "updated": "2017-06-30T10:53:35.788-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": "old fashioned glass", "technique": null, "attribution": { "creator": null, "source": "Pub & Prow", "year": 1950 }, "categories": [ "*hot", "creme de cacao", "rum" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "1 oz Crème de Cacao (Tempus Fugit)", "4 oz Hot Water", "1 pat Butter" ], "instructions": "Add the rum, liqueur, and butter to a pre-heated 6 oz mug (single Old Fashioned glass). Add the hot water and stir to mix.", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n1 oz Crème de Cacao (Tempus Fugit)\n4 oz Hot Water\n1 pat Butter\nAdd the rum, liqueur, and butter to a pre-heated 6 oz mug (single Old Fashioned glass). Add the hot water and stir to mix.\nTo fight the chill two Fridays ago, I turned to the hot drinks section of Beachbum Berry's\nRemixed\n. Of the\nhot buttered rum\nrecipes, I was tempted by the chocolatey one from the Pub & Prow in Chicago circa the 1950s. Once in the mug, it smelled a lot like milk chocolate, and the sip offered caramel with a smoothness from the butter. Finally, the swallow presented chocolate flavors that transitioned into funky rum notes. Overall, the combination reminded me more of a boozy hot chocolate than hot buttered rum, and perhaps a little bit of spice would not be out of place here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSBGpCLWoiGzlgkYwIQFR-Tvus0V4lhqE3xd-DrOcTFOsnbR19vTr7UezUDp2e1xvRo2odJcGaYnrVVkd_r3tkW_feipl_VaVIkOB2SARhQkf2Il_RWZFGfPz-swydS1J_NmLSNKpVeXy/s320/pubprowhotbuttered2464.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSBGpCLWoiGzlgkYwIQFR-Tvus0V4lhqE3xd-DrOcTFOsnbR19vTr7UezUDp2e1xvRo2odJcGaYnrVVkd_r3tkW_feipl_VaVIkOB2SARhQkf2Il_RWZFGfPz-swydS1J_NmLSNKpVeXy/s800/pubprowhotbuttered2464.jpg", "comment_count": 1 }, { "title": "reiff", "url": "https://cocktailvirgin.blogspot.com/2017/03/reiff.html", "published": "2017-03-25T08:00:00.000-04:00", "updated": "2017-06-30T10:56:20.078-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "sherry", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1 dash Sherry (1/4 oz Lustau Pedro Ximenez)", "1 dash Picon Bitters (1/4 oz Amer Picon)", "1/3 Dry Vermouth (1 oz La Quntinye)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1 dash Sherry (1/4 oz Lustau Pedro Ximenez)\n1 dash Picon Bitters (1/4 oz Amer Picon)\n1/3 Dry Vermouth (1 oz La Quntinye)\nStir with ice and strain into a cocktail glass.\nAfter work on Saturday evening, I was definitely in the mood for a nightcap. My search led me to the American whiskey section\nPioneers of Mixing at Elite Bars: 1903-1933\n, and there I selected the Reiff that reminded me of a\nBrooklyn\nwith sherry in place of the Maraschino. In the glass, the Reiff gave forth a malt, dark raisiny, and orange aroma. Next, the malt danced with grape notes on the sip, and the swallow shared rye flavors and a strange interplay between the Amer Picon and Pedro Ximenez sherry; this combination came across in a raisin-chocolate-orange with almost minty notes sort of way. In the end, I wondered if a nutty oloroso or amontillado would have been better here and could have brought this combination a bit closer to a Brooklyn in feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_i8Oa5cr50MDyyr_EyOfj6v6PWO94sIDffoXMbACBpjKAuUx1HuYa2zZJ1n9d9citgbps8aKwMarpMxDKSJTinCKXxGLnsHwkBLLP9ZeE_F1kU3pn8NBYLNq0SWROgbpDOFiyy0sJnyW/s320/reiff2466.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_i8Oa5cr50MDyyr_EyOfj6v6PWO94sIDffoXMbACBpjKAuUx1HuYa2zZJ1n9d9citgbps8aKwMarpMxDKSJTinCKXxGLnsHwkBLLP9ZeE_F1kU3pn8NBYLNq0SWROgbpDOFiyy0sJnyW/s800/reiff2466.jpg", "comment_count": 0 }, { "title": "paddlin' madeline home", "url": "https://cocktailvirgin.blogspot.com/2017/03/paddlin-madeline-home.html", "published": "2017-03-26T08:00:00.000-04:00", "updated": "2017-06-30T10:55:41.508-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "William Glaxton", "source": "Bottoms Up", "year": null }, "categories": [ "applejack", "cointreau", "egg white", "grenadine", "lemon juice" ], "ingredients": [ "1 jigger Applejack (1 1/2 oz Boulard VSOP Calvados)", "1 tsp Grenadine (3/8 oz)", "1 tsp Triple Sec (3/8 oz Cointreau)" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail glass, and garnish with a thin slice of lemon (lemon twist).", "body_text": "1 jigger Applejack (1 1/2 oz Boulard VSOP Calvados)\n1 tsp Grenadine (3/8 oz)\n1 tsp Triple Sec (3/8 oz Cointreau)\nJuice 1/4 Lemon (3/4 oz)\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail glass, and garnish with a thin slice of lemon (lemon twist).\nTwo Sundays ago, I selected Ted Saucier's\nBottoms Up\nfor my evening's refreshment. The recipe I chose from there was Paddlin' Madeline Home by William Glaxton, a vaudeville, film, and theater celebrity and president of the Lambs social club in New York City. Like his\nOf Thee I Sing, Baby\n, the drink name has a theatrical aspect with Paddlin' Madeline Home being a fox-trot from the 1925 musical comedy \"Sunny.\" Overall, it reminded me on paper of a\nJack Rose\nand an Apple Sidecar meeting a\nPink Lady\n, so I was game to give it a try.\nThe Paddlin' Madeline Home proffered lemon oil and apple aromas to the nose. Next, a creamy lemon and orange sip gave way to apple and pomegranate's berry on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTkKkxGnF9o7hpTqYeP9mRaYRapLPsOou9UWHqL0febslg9yo63Nylxkx34cgwCxj-4GrII7RehEqs6q-jt0kPFW2nVkeM3Ujq7VyHau6sDMowk2dUkNf5oJeozR-1K6LD1pqW7BGDBXH/s320/paddlinmadeline2468.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTkKkxGnF9o7hpTqYeP9mRaYRapLPsOou9UWHqL0febslg9yo63Nylxkx34cgwCxj-4GrII7RehEqs6q-jt0kPFW2nVkeM3Ujq7VyHau6sDMowk2dUkNf5oJeozR-1K6LD1pqW7BGDBXH/s800/paddlinmadeline2468.jpg", "comment_count": 0 }, { "title": "[tulip thief]", "url": "https://cocktailvirgin.blogspot.com/2017/03/tulip-thief.html", "published": "2017-03-27T08:00:00.000-04:00", "updated": "2017-06-30T10:55:00.660-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#estragon", "genever", "lime juice", "soda", "st. germain", "suze" ], "ingredients": [ "1 oz Bols Genever", "1/2 oz Avèze Gentian Liqueur", "1/2 oz St. Elder Elderflower Liqueur", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass with 1 1/2 oz Q Tonic water, fill with ice, garnish with a lime wedge, and add straws.", "body_text": "1 oz Bols Genever\n1/2 oz Avèze Gentian Liqueur\n1/2 oz St. Elder Elderflower Liqueur\n1/2 oz Lime Juice\nShake with ice, strain into a rocks glass with 1 1/2 oz Q Tonic water, fill with ice, garnish with a lime wedge, and add straws.\nTwo Mondays ago, Andrea and I ventured down to the South End to have dinner at Estragon. For a first libation, I selected a Genever drink that was lightened with tonic water from bartender Sahil Mehta's drink notebook; moreover, it had the combination of gentian and elderflower liqueurs that worked so well in his\nThe Root and the Flower\n. With the Dutch spirit, earthy bulb-like flavors, and floral notes, I began to think of the Tulipomania that was sweeping the Netherlands in the 17th century and dubbed this one the Tulip Thief.\nThe Tulip Thief gave forth lime and floral aromas that joined those of the Genever's malt and botanicals on the nose. Next, a carbonated lime and malt sip was fruity from the elderflower liqueur, and the swallow presented the Genever merging into the earthy bitter gentian notes from the Avèze and the quinine from the tonic water.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsXwO-RCvKpjwfE8Phc48arW8aEMdXbzZKdL7UBOuOXa0BbFzCmGMUjwfx4twHyxWBc_XkiifKkp4PN6evImUwg2F45sGr7F2O_-CB_gFOns6RApzh96ZkrBhmQCehws6bccu1ZWqw3R4/s320/tulipthief2470.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsXwO-RCvKpjwfE8Phc48arW8aEMdXbzZKdL7UBOuOXa0BbFzCmGMUjwfx4twHyxWBc_XkiifKkp4PN6evImUwg2F45sGr7F2O_-CB_gFOns6RApzh96ZkrBhmQCehws6bccu1ZWqw3R4/s800/tulipthief2470.jpg", "comment_count": 0 }, { "title": "repository of hopes and dreams", "url": "https://cocktailvirgin.blogspot.com/2017/03/repository-of-hopes-and-dreams.html", "published": "2017-03-28T08:00:00.000-04:00", "updated": "2017-06-30T10:54:15.410-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "lime juice", "orgeat", "punt e mes", "rum" ], "ingredients": [ "1 oz Dos Maderas 5+5 RX Rum", "1 oz Punt e Mes", "1/2 oz Giffard Orgeat", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Dos Maderas 5+5 RX Rum\n1 oz Punt e Mes\n1/2 oz Giffard Orgeat\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nFor a second drink at Estragon, I asked Sahil Mehta for the other recipe that caught my eye that night, a Daiquiri of sorts sweetened by orgeat and embittered by Punt e Mes and Angostura. For a name, Sahil called this one the Repository of Hopes and Dreams after something he heard in shiatsu massage class. Once built, the drink gave forth almondy aromas that colored the lime and grape sip to follow. Finally, the swallow was a delightful combination of rum, nutty, and bitter flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoO0b6w_2E_YmRdXHEFA-IerPlIRKK8u7VDTlXZc9Sx2zg747rUpX3BQdCHORNaE-VxFFeYctt8dTKtoHqmArfo4uvILk0DeZWLZfIIAUbHMbuLeBQC3Y5XcMWVLzEkZezFJZiDLk0Mxg/s320/repository2471.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoO0b6w_2E_YmRdXHEFA-IerPlIRKK8u7VDTlXZc9Sx2zg747rUpX3BQdCHORNaE-VxFFeYctt8dTKtoHqmArfo4uvILk0DeZWLZfIIAUbHMbuLeBQC3Y5XcMWVLzEkZezFJZiDLk0Mxg/s800/repository2471.jpg", "comment_count": 0 }, { "title": "oaxacanite", "url": "https://cocktailvirgin.blogspot.com/2017/03/oaxacanite.html", "published": "2017-03-28T10:30:00.000-04:00", "updated": "2017-06-30T10:52:05.409-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ben Long", "source": "John Dory Oyster Bar", "year": null }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "mezcal", "tequila" ], "ingredients": [ "1 oz Mezcal (Montelobos)", "1 oz Blanco Tequila (Avion)", "3/4 oz Lime Juice", "3/4 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe. I measured the Angostura Bitters with a measuring spoon, but it was 3 good dashes in total.", "body_text": "1 oz Mezcal (Montelobos)\n1 oz Blanco Tequila (Avion)\n3/4 oz Lime Juice\n3/4 oz Honey Syrup\nA scant 1/2 tsp Angostura Bitters\n2 inch Grapefruit Swath\nShake with ice and strain into a cocktail coupe. I measured the Angostura Bitters with a measuring spoon, but it was 3 good dashes in total.\nTwo Tuesdays ago, I turned to\nSasha Petraske: Regarding Cocktails\nfor recipe inspiration. There, I was lured in by the Oaxacanite which reminded me of a\nJuschu Cocktail\nwith mezcal and grapefruit peel added in the mix. The recipe was crafted by Ben Long at the John Dory Oyster Bar in Manhattan; while Sasha generally thought that mezcal dominated drinks, he liked this one's balance.\nThe Oaxacanite gave forth a lime, agave, and grapefruit bouquet to the nose. Next, honey danced with lime on the sip, and the swallow presented smoky agave flavors accented by allspice, clove, and grapefruit notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrYBJEd_C-2W-cT9rtcxZTCzjlu8c3f1S6p5IVG1HqgiooKqudIA5KdSlkuCGaq3c5e0uNiOd2cNyI3GVsVktcg9oHJNs0kyDik3vhU8gGV9svne8VpcQ3_ScK9XbRzi2JcFOccolN9lR/s320/oaxacanite2473.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrYBJEd_C-2W-cT9rtcxZTCzjlu8c3f1S6p5IVG1HqgiooKqudIA5KdSlkuCGaq3c5e0uNiOd2cNyI3GVsVktcg9oHJNs0kyDik3vhU8gGV9svne8VpcQ3_ScK9XbRzi2JcFOccolN9lR/s800/oaxacanite2473.jpg", "comment_count": 1 }, { "title": "boston daisy", "url": "https://cocktailvirgin.blogspot.com/2017/03/boston-daisy_29.html", "published": "2017-03-29T08:00:00.001-04:00", "updated": "2025-08-08T12:04:42.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Melinda Johnson-Maddox", "source": "OFFSITE", "year": null }, "categories": [ "#other", "chartreuse (yellow)", "cointreau", "lemon juice", "simple syrup", "simple syrup (ginger)", "tequila" ], "ingredients": [ "1 1/2 oz Espolon Blanco Tequila", "1/4 oz Patron Citronage Orange Liqueur", "1/4 oz Yellow Chartreuse", "3/4 oz Lemon Juice", "1 oz Ginger Syrup (*)", "1/2 oz Demerara Syrup (*)" ], "instructions": null, "body_text": "1 1/2 oz Espolon Blanco Tequila\n1/4 oz Patron Citronage Orange Liqueur\n1/4 oz Yellow Chartreuse\n3/4 oz Lemon Juice\n1 oz Ginger Syrup (*)\n1/2 oz Demerara Syrup (*)\nThe whole mix was diluted by ice melt to chill (with additional water added to a total of 2-3 oz water) and then carbonated for draft dispense. It was dispensed into a Highball glass with ice cubes (some with flowers frozen inside) and a straw.\n(*) Perhaps shaking the first 4 ingredients with ice and straining into a Collins glass with 3 oz of ginger beer would work similarly. Here, the ginger beer would be substituting for the ginger syrup, demerara syrup, some of the water, and the carbonation.\nTwo Wednesdays ago, I was invited to attend OFFSITE's Party Like it's Not Your Party; the event was celebrating the launch of their beverage catering services and they showcased shaken, stirred, bottled, and draft cocktails at their two bars. One of the drinks was the Boston Daisy created by Melinda Johnson-Maddox and served on draft. Before even getting to the tasting notes, having some of the ice cubes containing edible flowers was a great touch as a harbinger of Spring. After tasting with the eyes, the nose offered a lot of tequila notes and the sip shared a carbonated lemon and orange combination. Next, the swallow was all about the tequila and ginger flavors akin to a Tequila Buck.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsoGlNOPw0DWjy1obkLzYrPYfYONbSpF-Mb9W9Ait5Mig4QIJAGN41Gy35h5p2xSjFNb7Ur94PHAz7dSw6xotJ_oUeA__piyF9ce4WcWzbwMj3rDdAUDdrtmJcE6Qu38v89phnwKev17C/s320/bostondaisy2476.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsoGlNOPw0DWjy1obkLzYrPYfYONbSpF-Mb9W9Ait5Mig4QIJAGN41Gy35h5p2xSjFNb7Ur94PHAz7dSw6xotJ_oUeA__piyF9ce4WcWzbwMj3rDdAUDdrtmJcE6Qu38v89phnwKev17C/s800/bostondaisy2476.jpg", "comment_count": 0 }, { "title": "treasurer", "url": "https://cocktailvirgin.blogspot.com/2017/03/treasurer_30.html", "published": "2017-03-30T08:00:00.000-04:00", "updated": "2017-06-30T10:50:45.184-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "brandy", "madeira", "vermouth (dry)" ], "ingredients": [ "2/3 Brandy (1 1/2 oz Cooper & Kings American Brandy)", "2 dash Dry Vermouth (1/2 oz La Quintinye)", "2 dash Madeira (1/2 oz Blandy's 5 Year Verdelho)", "1 dash Picon or Boker's Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Brandy (1 1/2 oz Cooper & Kings American Brandy)\n2 dash Dry Vermouth (1/2 oz La Quintinye)\n2 dash Madeira (1/2 oz Blandy's 5 Year Verdelho)\n1 dash Picon or Boker's Bitters (1/4 oz Amer Picon)\n(1/4 oz Simple Syrup)\nStir with ice and strain into a cocktail glass.\nAfter my work shift two Thursdays ago, I sought a nightcap and my desires led me to\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I honed in on the Treasurer in the brandy section, for a straight spirits drink seemed to be just what I was needing. Since both the vermouth and my choice of Madeira were dry, I supplemented a dash of sugar syrup to get the balance to where I wanted it. Once spot on in that regard, my nose was filled with grape aromas probably most from the Madeira. Next, the grape continued on into the sip where it mingled with the Picon's caramel, and the swallow shared brandy, smoky, chocolate, and dark orange flavors. Indeed, the Verdelho's candied citrus notes worked rather well here with the Amer Picon's orange ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapISPDcmBn3gOF4cqyjoiFNrqcTD8pkqlc3gAHHozkj23L_dPIx7cC3nDGd0PrV5JiH9zE01mGed46KjrcOh2-Gt8cs9jVWc_F-NvxknQI8EkWMKE0npNcfRH23GKt4ZY1JqS3xjsHi_q/s320/treasurer2477.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapISPDcmBn3gOF4cqyjoiFNrqcTD8pkqlc3gAHHozkj23L_dPIx7cC3nDGd0PrV5JiH9zE01mGed46KjrcOh2-Gt8cs9jVWc_F-NvxknQI8EkWMKE0npNcfRH23GKt4ZY1JqS3xjsHi_q/s800/treasurer2477.jpg", "comment_count": 0 }, { "title": "esquivel daiquiri", "url": "https://cocktailvirgin.blogspot.com/2017/03/esquivel-daiquiri.html", "published": "2017-03-31T08:00:00.000-04:00", "updated": "2017-06-30T10:50:06.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "lime juice", "madeira", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Wray & Nephew Overproof White Rum", "1 oz Blandy's 5 Year Malmsey Madeira", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Wray & Nephew Overproof White Rum\n1 oz Blandy's 5 Year Malmsey Madeira\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nFor drink of the day at Loyal Nine, I was inspired by No. 9 Park's\nDeclaration\nthat was in turn inspired by Brick & Mortar's\nTwo Caravels\n. Keeping the Declaration's citrus and Madeira backbone, I added in some funky Jamaican white rum and cinnamon syrup to round out the combination. For a name, I dubbed this one the Esquivel Daiquiri after Juan de Esquivel who settled Jamaica in 1509 as well as the other Esquivel, the 20th century space-age lounge music artist. While I did not take detailed tasting notes, the drink's Madeira was rather forward and balanced by rum funk, cinnamon spice, and tart lime.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-1zUT2NqB0i2SjQQH7Vs3ZKawY-MXBqdic6f3HPjudwo4idMBeW5AI0c-NP6mTFCJW3rDasWUDvQr3WdZ13uQtjwN0p5awf-xCIDBk7wje4_0ia-_KUcHkFC7xbnEzXJYd6D5Ajq-rdq/s320/esquiveldaiquiri.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-1zUT2NqB0i2SjQQH7Vs3ZKawY-MXBqdic6f3HPjudwo4idMBeW5AI0c-NP6mTFCJW3rDasWUDvQr3WdZ13uQtjwN0p5awf-xCIDBk7wje4_0ia-_KUcHkFC7xbnEzXJYd6D5Ajq-rdq/s800/esquiveldaiquiri.jpg", "comment_count": 0 }, { "title": "gradeal", "url": "https://cocktailvirgin.blogspot.com/2017/03/gradeal.html", "published": "2017-03-31T10:00:00.000-04:00", "updated": "2017-06-30T10:49:30.503-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "apricot liqueur", "gin", "lemon juice", "rum (white)" ], "ingredients": [ "1 oz Cuban White Rum (Privateer Silver)", "1/2 oz Gin (Beefeater)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 dash Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Cuban White Rum (Privateer Silver)\n1/2 oz Gin (Beefeater)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 dash Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nFor a nightcap two Friday nights ago, I reached for my 1948 edition of the 1947 Trader Vic's\nBartender's Guide\n. There, I paused on the Gradeal that appeared like a\nCulross\nwith the Lillet swapped for gin. The pairing of gin and rum as split base spirits seemed a little unusual, but they were compatible in the\nSirius\n,\nSmall Dinger\n, and other drinks.\nThe Gradeal began with an apricot aroma tinged with a hint of pine. Next, a dry apricot and lemon sip led into rum, juniper, and citrus flavors on the swallow. Perhaps a dash of simple syrup might have balanced this drink a bit better for my palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWLa4T2QCflj9G6_P2itWpFBsGsuTNGeFYNb1qzx3BtZ_VuBWAhXpT-S_Ev_ulm5buXkExLM-gRLonUydNSALgDFsT6rK-V7rw02BeQYpFZncR34kpQssHMwYt7rLzhhjIncGHS5ZZ2ek/s320/gradeal2481.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWLa4T2QCflj9G6_P2itWpFBsGsuTNGeFYNb1qzx3BtZ_VuBWAhXpT-S_Ev_ulm5buXkExLM-gRLonUydNSALgDFsT6rK-V7rw02BeQYpFZncR34kpQssHMwYt7rLzhhjIncGHS5ZZ2ek/s800/gradeal2481.jpg", "comment_count": 0 }, { "title": "augie march", "url": "https://cocktailvirgin.blogspot.com/2017/04/augie-march.html", "published": "2017-04-01T08:00:00.000-04:00", "updated": "2017-06-30T10:48:20.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "cynar", "tequila", "vermouth (sweet)" ], "ingredients": [ "2 oz El Tesoro Reposado Tequila (Lunazul)", "3/4 oz Carpano Antica Sweet Vermouth (Alessio)", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz El Tesoro Reposado Tequila (Lunazul)\n3/4 oz Carpano Antica Sweet Vermouth (Alessio)\n1/2 oz Cynar\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nFor my post-work drink two Saturday nights ago, I turned to the\nDeath & Co. Cocktail Book\nfor answers. There in the agave section, I chose Phil Ward's 2008 Augie March. The drink was named after the 1953 Saul Bellow's book\nThe Adventures of Augie March\n; Wikipedia described the character Augie as one who grew up during the Great Depression and \"may be said to represent the modern Everyman -- an individual struggling to make sense of, and succeed in, an alienating world.\" Sounded about right for having wrapped up a weekend bar shift.\nThe Augie March gave forth funky vegetal agave and Cynar aromas to the nose. Next, the grape paired with the Cynar's caramel on the sip, and the tequila merged into the funky amaro on the swallow as they did in the\nMexican Turnover\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kljqZPmAGcDWW1jFLUAAxDSjkcu_PwAxD4oDFQreNDn1QHV7r4Bf1Xc92G6KfS6LQDIvTDslR-Pid-0oPseUEEpN1GKEwnNBhJ18HII0WOiy9XZu087uMkF_fpaDuzrVoK_i26uDBw94/s320/augiemarch2484.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kljqZPmAGcDWW1jFLUAAxDSjkcu_PwAxD4oDFQreNDn1QHV7r4Bf1Xc92G6KfS6LQDIvTDslR-Pid-0oPseUEEpN1GKEwnNBhJ18HII0WOiy9XZu087uMkF_fpaDuzrVoK_i26uDBw94/s800/augiemarch2484.jpg", "comment_count": 0 }, { "title": "hell in the atlantic", "url": "https://cocktailvirgin.blogspot.com/2017/04/hell-in-atlantic.html", "published": "2017-04-02T08:00:00.000-04:00", "updated": "2017-06-30T10:47:37.001-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "grenadine", "lemon juice", "lime juice", "madeira", "maraschino", "pimento dram" ], "ingredients": [ "1 1/2 oz Blandy's 5 Year Sercial Madeira (*)", "1/2 oz Blandy's 5 Year Malmsey Madeira (*)", "1/2 oz Luxardo Maraschino Liqueur", "1/4 oz Bittermens Grenadine", "1/4 oz St. Elizabeth Allspice Dram", "1/2 oz Lime Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake briefly with a few ice cubes, strain into a tulip glass, and fill with crushed ice. Garnish with Tiki intent and add a straw.", "body_text": "1 1/2 oz Blandy's 5 Year Sercial Madeira (*)\n1/2 oz Blandy's 5 Year Malmsey Madeira (*)\n1/2 oz Luxardo Maraschino Liqueur\n1/4 oz Bittermens Grenadine\n1/4 oz St. Elizabeth Allspice Dram\n1/2 oz Lime Juice\n1/2 oz Lemon Juice\nShake briefly with a few ice cubes, strain into a tulip glass, and fill with crushed ice. Garnish with Tiki intent and add a straw.\n(*) 2 oz of Bual or Verdelho would sub here for both Madeiras.\nFor drink of the day at Loyal Nine two Sundays ago, I wanted to do a low proof riff on a classic Tiki drink by substituting the rums for Madeiras as I have done for my Zombie riff\nThe Island of Lost Souls\nand other drinks. Since Madeira often pairs rather well with Maraschino liqueur, I honed in my search that way and selected the Hell in the Pacific as my starting point. I also included some of the spice elements from Randy Wong's riff\nHelen the Pacific\n. Since the island of Madeira is off the western coast of Africa, it made sense to change the name to Hell in the Atlantic. Overall, the end result was a complex fruit combination with nutty and spice notes from the Maraschino and allspice dram, respectively.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8sG9oatZonlbgyXQHHkNR196Z2eSyyeXeZqo2iFo_C3NLRSV062KVY8c-CiS6nfBIEjPmDczMZraeMV-C4vqHRQy_vs3DBexHxEpe8geQpiZnTcjGIjMWu39mQC4fTKn8ZJ6GZpBl9bR/s320/hellintheatlantic4777.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8sG9oatZonlbgyXQHHkNR196Z2eSyyeXeZqo2iFo_C3NLRSV062KVY8c-CiS6nfBIEjPmDczMZraeMV-C4vqHRQy_vs3DBexHxEpe8geQpiZnTcjGIjMWu39mQC4fTKn8ZJ6GZpBl9bR/s800/hellintheatlantic4777.jpg", "comment_count": 0 }, { "title": "hasty cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/04/hasty-cocktail.html", "published": "2017-04-02T10:00:00.000-04:00", "updated": "2017-06-30T10:46:57.873-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "absinthe", "gin", "grenadine", "vermouth (dry)" ], "ingredients": [ "2/3 Nicholson's Gin (1 1/2 oz Beefeater)", "1/3 Dry Vermouth (3/4 oz La Quintinye)", "4 dash Grenadine (1/4 oz)", "1 dash Absinthe (1/2 bsp Butterfly)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Nicholson's Gin (1 1/2 oz Beefeater)\n1/3 Dry Vermouth (3/4 oz La Quintinye)\n4 dash Grenadine (1/4 oz)\n1 dash Absinthe (1/2 bsp Butterfly)\nStir with ice and strain into a cocktail glass.\nAfter rounding out my work week, I decided to find my Sunday nightcap drink recipe in the 1930\nSavoy Cocktail Book\n. With a goal of something straight spirits, I happened upon the Hasty Cocktail which was a Martini variation sweetened by a touch of grenadine and spiced with a dash of absinthe. Indeed, the absinthe began the drink with an anise-driven nose. Next, a dry berry sip gave way to juniper and other herbal notes from the gin and dry vermouth on the swallow with a lightly absinthe-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGfZCSxBxEwaSrxFxhZ3Qc2P4dRsKpgXdmxlyGX5MO2wI6lYfKKJ0a2tlMEbsfbzG6BeKLO750kUMlVpwlmnjiBRbTfCWrZdzA7Jd77ceYearFtnMXFTx7Z1a_6J5mbO48vwBUipiame2/s320/hasty2485.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGfZCSxBxEwaSrxFxhZ3Qc2P4dRsKpgXdmxlyGX5MO2wI6lYfKKJ0a2tlMEbsfbzG6BeKLO750kUMlVpwlmnjiBRbTfCWrZdzA7Jd77ceYearFtnMXFTx7Z1a_6J5mbO48vwBUipiame2/s800/hasty2485.jpg", "comment_count": 0 }, { "title": "harkness table", "url": "https://cocktailvirgin.blogspot.com/2017/04/harkness-table.html", "published": "2017-04-03T08:00:00.000-04:00", "updated": "2017-06-30T10:46:17.765-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park", "steelandrye" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Ted Gallagher", "source": "Steel & Rye", "year": null }, "categories": [ "#no. 9 park", "#steelandrye", "calvados", "chinato" ], "ingredients": [ "1 oz Christian Drouin Selection Calvados", "1 oz Christian Drouin Pommeau di Normandie", "1 oz Alessio Chinato Vermouth" ], "instructions": "Stir with ice, strain into a double Old Fashioned glass, and add ice cubes.", "body_text": "1 oz Christian Drouin Selection Calvados\n1 oz Christian Drouin Pommeau di Normandie\n1 oz Alessio Chinato Vermouth\nStir with ice, strain into a double Old Fashioned glass, and add ice cubes.\nTwo Mondays ago, I ventured down to No. 9 Park for an afternoon of education with the producer of Christian Drouin Calvados. After the talk, we were treated to Ted Gallagher of Steel & Rye making drinks. One of his recipes was the Harkness Table named after a teaching method where students sit in a large oval and discuss topics in an open-minded atmosphere with little teacher intervention. In the glass, the Harkness Table was like a\nMarconi Wireless\nwith more fresh apple notes and a touch of quinine instead of the normal orange bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVINBl-Uou_ow1JP7GxUDfLpq5Qvnpzqu-oAr80u1k80fZHiVHFCFG-4zcFNPQj4k-Ns71guHtxUdBnGp-KKiJHzm_SZFlFtzGmH8wUApezsjaOUv1_NiBXy9EVfmTpwE8gq2EWAszuVU/s320/harknesstable2487.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVINBl-Uou_ow1JP7GxUDfLpq5Qvnpzqu-oAr80u1k80fZHiVHFCFG-4zcFNPQj4k-Ns71guHtxUdBnGp-KKiJHzm_SZFlFtzGmH8wUApezsjaOUv1_NiBXy9EVfmTpwE8gq2EWAszuVU/s800/harknesstable2487.jpg", "comment_count": 0 }, { "title": "marqueray cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/04/marqueray-cocktail.html", "published": "2017-04-04T08:00:00.000-04:00", "updated": "2017-06-30T10:45:41.208-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "absinthe", "egg white", "gin", "grenadine", "lime juice" ], "ingredients": [ "1 jigger Gin (2 oz Beefeater)" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail glass.", "body_text": "1 jigger Gin (2 oz Beefeater)\nJuice 1/2 Lime (1/2 oz)\n2 dash Grenadine (1/2 oz)\n1 dash Absinthe (1 bsp Kübler)\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail glass.\nTwo Tuesdays ago, I selected the 1934 reprint of\nA Life Collection of 688 Recipes for Drinks\nthat I had not looked at for quite some time. From that tome, the Marqueray egg white Sour caught my eye, and I later learned that it first appeared in Jacques Straub' 1914\nDrinks\n. Moreover, it reminded me of this variation of the\nPink Lady\n. Once prepared, the Marqueray Cocktail greeted the nose with hints of anise from the absinthe. Next a creamy lime and berry sip led into gin, berry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLPzpjF_Yjok0UmEV-srOw3pIUQdWj-T4gVGowsq549RFmBQ5huMiHtjchLa3p5JidWXM8KkSUTFQ7IhPce3gexnNJ_9TlUJvkYvlGiAQF16x0RHaA2aseoBYp3fqFAe_ci0eWcN9x2Z6/s320/marqueray2489.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLPzpjF_Yjok0UmEV-srOw3pIUQdWj-T4gVGowsq549RFmBQ5huMiHtjchLa3p5JidWXM8KkSUTFQ7IhPce3gexnNJ_9TlUJvkYvlGiAQF16x0RHaA2aseoBYp3fqFAe_ci0eWcN9x2Z6/s800/marqueray2489.jpg", "comment_count": 0 }, { "title": "the nameless city", "url": "https://cocktailvirgin.blogspot.com/2017/04/the-nameless-city.html", "published": "2017-04-05T08:00:00.000-04:00", "updated": "2017-06-30T10:44:45.857-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "benedictine", "chartreuse (yellow)", "lime juice", "orange juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "3/4 oz Yellow Chartreuse", "3/4 oz Benedictine", "1/2 oz Orange Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a double Old Fashioned glass, fill with crushed ice, garnish with an orange wheel-lime wheel-cherry flag, and add straws.", "body_text": "2 oz Old Overholt Rye\n3/4 oz Yellow Chartreuse\n3/4 oz Benedictine\n1/2 oz Orange Juice\n1/2 oz Lime Juice\nShake with ice, strain into a double Old Fashioned glass, fill with crushed ice, garnish with an orange wheel-lime wheel-cherry flag, and add straws.\nTwo Wednesdays ago, I ventured down to Stoddard's in Downtown Crossing. For a first drink, I asked bar manager Jamie Walsh for the Nameless City. Bartender Travis who mixed the drink informed me that it was created by Tony Iamunno; I suspect that the drink's name refers to the 1921 H.P. Lovecraft story that is the beginning of the Cthulhu mythos. In the glass, the Nameless City presented a lime and orange aroma with hints of cherry to the nose. Next, orange, lime, honey, and malt mingled on the sip, and the swallow was the pairing of rye and herbal notes akin to the\nColleen Bawn\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLz_Rnwu4HR1YFeHGoLHZifX2VV6hp3uGFg4Qb8nS74jmNq8mVUwdYbKgiU0TVeFgZToK-nrSjaW_7SMX_pK0dsY0HKQ80DYL5WpwE85GAvgoJi-QdBoOdClpA_D6kLaaf_3eW0igJ_PlG/s320/city2491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLz_Rnwu4HR1YFeHGoLHZifX2VV6hp3uGFg4Qb8nS74jmNq8mVUwdYbKgiU0TVeFgZToK-nrSjaW_7SMX_pK0dsY0HKQ80DYL5WpwE85GAvgoJi-QdBoOdClpA_D6kLaaf_3eW0igJ_PlG/s800/city2491.jpg", "comment_count": 0 }, { "title": "brown palace hotel", "url": "https://cocktailvirgin.blogspot.com/2017/04/brown-palace-hotel.html", "published": "2017-04-06T08:00:00.000-04:00", "updated": "2017-06-30T10:39:10.533-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Bottoms Up", "year": null }, "categories": [ "bitters (orange)", "gin", "herbsainte", "maraschino", "vermouth (dry)" ], "ingredients": [ "2/3 London Dry Gin (2 oz Beefeater)", "1/3 Dry Vermouth (1 oz La Quintinye)", "2 dash Maraschino (1/4 oz Luxardo)", "2 dash Herbsaint (1 bsp)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an olive (omit).", "body_text": "2/3 London Dry Gin (2 oz Beefeater)\n1/3 Dry Vermouth (1 oz La Quintinye)\n2 dash Maraschino (1/4 oz Luxardo)\n2 dash Herbsaint (1 bsp)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with an olive (omit).\nAfter my bar shift two Thursdays ago, I reached for my edition of Ted Saucier's\nBottoms Up\nand stumbled upon the Brown Palace Hotel that was delivered to the author by that Denver hotel. Overall, it reminded me of an\nImproved\nMartini or perhaps a\nSilver Cocktail\nwith Herbsaint. Once prepared, the Brown Palace Hotel donated an anise and pine bouquet that led into a lightly cherry flavored sip. Next, the swallow rounded things off with juniper and other gin botanicals and Maraschino's nutty cherry notes with an anise-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuHfr1a7T8fwTk6rTZvu0i7uCegwQHpjAnRIQgy7jtX5V2WUh9gCw2WvjahqFTPWq2zFfsHU3GRX_9K5bazcR0Be3p_RXxbtWGVgP5VBbTRXJs5mBniHeLbZwADk9QKFS0vQOmwHeJt8j/s320/brownpalace2493.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuHfr1a7T8fwTk6rTZvu0i7uCegwQHpjAnRIQgy7jtX5V2WUh9gCw2WvjahqFTPWq2zFfsHU3GRX_9K5bazcR0Be3p_RXxbtWGVgP5VBbTRXJs5mBniHeLbZwADk9QKFS0vQOmwHeJt8j/s800/brownpalace2493.jpg", "comment_count": 0 }, { "title": "golden throne", "url": "https://cocktailvirgin.blogspot.com/2017/04/golden-throne.html", "published": "2017-04-07T08:00:00.000-04:00", "updated": "2017-06-30T10:38:33.570-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "batavia arrack", "honey", "lime juice" ], "ingredients": [ "1 oz Batavia Arrack", "1 oz Von Humboldt's Turmeric Cordial", "1/2 oz Honey Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 oz Batavia Arrack\n1 oz Von Humboldt's Turmeric Cordial\n1/2 oz Honey Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nA few weeks ago, I received a sample of a turmeric-flavored spirit from the Von Humboldt line of the Tamworth Distillery. Their website provided a description of, \"Turmeric on its own is quite a powerful, bitter flavor, so our distillers combine it with the floral piquant of coriander seed and rose petal to smooth things out, then lemon zest to bring them together, underscoring the bitterness and opening up the spice on the nose. The final result is worthy of any discerning globetrotter’s amaro line-up: an earthy modifier that is able to stand up in a cocktail as a base, serve as an intriguing addition to a drink, or be sipped on its own as a digestif.\" In looking for a direction, I asked my chef what pairs well with turmeric, and one of his responses was honey, so I set out in that direction. The cordial is definitely far from being as sweet as a syrup or a liqueur like Yellow Chartreuse, so I felt comfortable utilizing it as a split spirit. In thinking about turmeric, I thought of India and soon Indonesia, and I opted for including Batavia Arrack in the mix in a\nScofflaw\nsort of format. For a name, I thought about how the Indian god Ganesha is often linked with turmeric and yellowness as well as sitting on a golden throne.\nThe Golden Throne offered a lime and funky Batavia Arrack aroma that was accented by the turmeric's gingery notes on the nose. Next, the honey paired well with the lime on the sip, and the Batavia Arrack's funk paired well with the earthy-gingery spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDCEQDgImFoqVjDRWLJPM_2__9wTr_5ImsQ9MyetKMH6piLHHi6w0O97XZEql1Bj2vcNbnZuCWP0r2yEbyKuVRYHVc7rf_LIxsgdDicg7DuAuom4o3Vu36bQ13-Xe5ABx8hshdroFkWbT/s320/goldenthrone2494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDCEQDgImFoqVjDRWLJPM_2__9wTr_5ImsQ9MyetKMH6piLHHi6w0O97XZEql1Bj2vcNbnZuCWP0r2yEbyKuVRYHVc7rf_LIxsgdDicg7DuAuom4o3Vu36bQ13-Xe5ABx8hshdroFkWbT/s800/goldenthrone2494.jpg", "comment_count": 0 }, { "title": "shanghai", "url": "https://cocktailvirgin.blogspot.com/2017/04/shanghai.html", "published": "2017-04-08T08:00:00.000-04:00", "updated": "2017-06-30T10:37:58.512-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "chartreuse (green)", "orange juice", "rum", "vermouth (sweet)" ], "ingredients": [ "2/3 Jamaican Rum (1 1/2 oz Smith & Cross)", "1/3 Orange Juice (3/4 oz)", "2 dash Sweet Vermouth (1/2 oz Alessio)", "1 dash Green Chartreuse (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist to the recipe.", "body_text": "2/3 Jamaican Rum (1 1/2 oz Smith & Cross)\n1/3 Orange Juice (3/4 oz)\n2 dash Sweet Vermouth (1/2 oz Alessio)\n1 dash Green Chartreuse (1/4 oz)\nShake with ice and strain into a cocktail glass; I added an orange twist to the recipe.\nAfter my bar shift two Saturdays ago, I reached for my copy of\nPioneers of Mixing at Elite Bars: 1903-1933\nto find a curiosity within. There, I came across the Shanghai that reminded me of the\nKingston Heights\nwith sweet vermouth and Green Chartreuse in place of that drink's kümmel and allspice dram. Once mixed, the Shanghai greeted the nose with a bright orange oil aroma countering darker notes from the Jamaican rum's funk. Next, orange mingled with caramel and grape notes from the rum and vermouth on the sip, and the swallow showcased the funky rum melding into the Chartreuse herbal notes. Overall, the rum's intrigue carried the drink for it ending up having a lot less structure than a Daiquiri or even a Rum\nBijou\ndue to the orange juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6gf3X8Bqc28Brjn1luEhhnr6VNtxGiI903q6nG37WIZ61udjLSnLi-bNt2eXgrwuIGoCylqRf0FO0STXx0Vw7M9dgxHKw0i5BHEgCztoLEhw_a_8YbJPDaFPAtqlu1s_xEoeupLm0VUX/s320/shanghai2497.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6gf3X8Bqc28Brjn1luEhhnr6VNtxGiI903q6nG37WIZ61udjLSnLi-bNt2eXgrwuIGoCylqRf0FO0STXx0Vw7M9dgxHKw0i5BHEgCztoLEhw_a_8YbJPDaFPAtqlu1s_xEoeupLm0VUX/s800/shanghai2497.jpg", "comment_count": 0 }, { "title": "death to winter", "url": "https://cocktailvirgin.blogspot.com/2017/04/death-to-winter.html", "published": "2017-04-09T08:00:00.000-04:00", "updated": "2017-06-30T10:42:32.925-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "falernum", "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz El Dorado 12 Year Rum", "1 oz Clement Select Barrel Rhum Agricole", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/2 oz House Falernum" ], "instructions": "Shake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with a pineapple fruit leaf and a lime wheel, lightly dust the top with powdered cinnamon, and add a straw.", "body_text": "1 oz El Dorado 12 Year Rum\n1 oz Clement Select Barrel Rhum Agricole\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/2 oz House Falernum\nShake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with a pineapple fruit leaf and a lime wheel, lightly dust the top with powdered cinnamon, and add a straw.\nOn my way home from work two Sunday nights ago, there was time to catch last call at Backbar. For a drink, I asked Kat Lamper for the Death to Winter from the menu, and it turned out to be her libation. The menu read \"almond\" instead of falernum, so I assumed that it meant orgeat and the combination reminded me of the\nCuban Anole\nwith pineapple juice. However, Kat explained that their house falernum has a decent almond aspect to it, and they listed it that way for allergy concerns. With it still being quite chilly outside, why not beg for the death of winter?\nThe Death to Winter gave forth a cinnamon and lime bouquet that led into lime, pineapple, and caramel on the sip. Next, the swallow continued on with the tropical notes with rum, nutty, cinnamon, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7tQvRvkAaN0noMeTBg9it4Krcq3oLaaATWFyuMy7q8Kwk9Wa9I_L0UOWv1yEovdy86SR6mbb_eY-kCEJSDrLDA61qeQfiVihwEslGzLufiE8CwrD3NYtsbp87lzYptCJdCIKp1X3AWPx/s320/deathwinter2498.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7tQvRvkAaN0noMeTBg9it4Krcq3oLaaATWFyuMy7q8Kwk9Wa9I_L0UOWv1yEovdy86SR6mbb_eY-kCEJSDrLDA61qeQfiVihwEslGzLufiE8CwrD3NYtsbp87lzYptCJdCIKp1X3AWPx/s800/deathwinter2498.jpg", "comment_count": 0 }, { "title": "itchiban", "url": "https://cocktailvirgin.blogspot.com/2017/04/itchiban.html", "published": "2017-04-10T08:00:00.000-04:00", "updated": "2017-06-30T10:41:52.004-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "benedictine", "brandy", "creme de cacao", "egg" ], "ingredients": [ "3 oz Brandy (2 1/4 oz Camus VS Cognac)", "1/2 tsp Crème de Cacao (3/8 oz Tempus Fugit)", "1/2 tsp Benedictine (3/8 oz)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a 12 oz glass (single Old Fashioned), and garnish with freshly grated nutmeg.", "body_text": "3 oz Brandy (2 1/4 oz Camus VS Cognac)\n1/2 tsp Crème de Cacao (3/8 oz Tempus Fugit)\n1/2 tsp Benedictine (3/8 oz)\n1 Whole Egg\nShake once without ice and once with ice, strain into a 12 oz glass (single Old Fashioned), and garnish with freshly grated nutmeg.\nTwo Mondays ago, I sought my evening's mixed drink in my 1948 edition of Trader Vic's 1947\nBartender's Guide\n. There, I spotted a curious Brandy Flip that reminded me of an egg version of\nGrandpa's Drunk\n. In the revised 1972 edition of the\nBartender's Guide\n, Trader Vic commented on this and the drink on the same page, \"Drinks called Itchiban, Ichibien. What the hell?\" Well, I was game to find out what was up with one of them.\nThe Itchiban began with a nutmeg and chocolate aroma. Next, the sip was creamy with hints of a darker note from perhaps the cacao, and the swallow gave forth Cognac flavors colored by chocolate and minty herbal accents. Overall, the combination was reminiscent of chocolate milk.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrqXIW9r4aA5wuPEZXYtoLXeggEo1T82bnimVayXPZdCJHWdLDZN2IvMNAfCt5zpDGJcTZ6O22-o2GAOVRQtBbcfMU_M2lHwhJ7etU8jeuBqiyoF2Kvi82MXiBXS5A_P9nlVgADeukZrG/s320/itchiban2499.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrqXIW9r4aA5wuPEZXYtoLXeggEo1T82bnimVayXPZdCJHWdLDZN2IvMNAfCt5zpDGJcTZ6O22-o2GAOVRQtBbcfMU_M2lHwhJ7etU8jeuBqiyoF2Kvi82MXiBXS5A_P9nlVgADeukZrG/s800/itchiban2499.jpg", "comment_count": 0 }, { "title": "rio grande sour", "url": "https://cocktailvirgin.blogspot.com/2017/04/rio-grande-sour.html", "published": "2017-04-11T08:00:00.000-04:00", "updated": "2017-06-30T10:41:04.775-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ranjini Bose", "source": "Seamstress", "year": null }, "categories": [ "amaro", "cachaça", "egg white", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Aged Cachaça (Seleta Gold)", "1/2 oz Jagermeister", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 slice Orange", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with fresh orange zest. I also muddled the orange slice before shaking.", "body_text": "1 1/2 oz Aged Cachaça (Seleta Gold)\n1/2 oz Jagermeister\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 slice Orange\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with fresh orange zest. I also muddled the orange slice before shaking.\nTwo Tuesdays ago, I decided to make an egg white Sour that I had spotted in a Punch Drink article on Jägermeister. The recipe was the Rio Grande Sour created by Ranjini Bose at the Seamstress in New York City. Once prepared, the Rio Grande Sour offered an orange, cinnamon, and grassy aroma that led into a creamy lemon and orange sip. Next, the swallow showcased the cachaça's grassy rum notes pairing with the Jägermeister's cinnamon, licorice, and ginger ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLUkcDGyZyBgYSGzJVdygpnbp7HWICNKqM9RqO2cJ9zX5d2xxdtiixNTqFxffg3dVAO8HTXVXL9ndxIuGw-uHZ5_T1Kn4w1-pMDU0AlvfNmvC_EkBfILnjXVBnzclxC4yrHCjPuLVdzct/s320/riograndesour2503.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLUkcDGyZyBgYSGzJVdygpnbp7HWICNKqM9RqO2cJ9zX5d2xxdtiixNTqFxffg3dVAO8HTXVXL9ndxIuGw-uHZ5_T1Kn4w1-pMDU0AlvfNmvC_EkBfILnjXVBnzclxC4yrHCjPuLVdzct/s800/riograndesour2503.jpg", "comment_count": 0 }, { "title": "skyfall", "url": "https://cocktailvirgin.blogspot.com/2017/04/skyfall.html", "published": "2017-04-12T08:00:00.000-04:00", "updated": "2017-06-30T10:40:26.600-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Ashish Mitra", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "fernet-branca", "port (ruby)", "scotch", "st. germain" ], "ingredients": [ "2 oz Cutty Sark Scotch", "1/2 oz Dow's Fine Ruby Port", "1/2 oz St. Elder Elderflower Liqueur", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a single Old Fashioned glass, and garnish with a lemon twist.", "body_text": "2 oz Cutty Sark Scotch\n1/2 oz Dow's Fine Ruby Port\n1/2 oz St. Elder Elderflower Liqueur\n1/4 oz Fernet Branca\nStir with ice, strain into a single Old Fashioned glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I ventured down to Russell House Tavern for dinner. For a first drink, I asked bartender Brett Howard for the Skyfall. Brett confirmed my guess that this was recipe was created by bar manager Ashish Mitra; I made that assumption for I know that Ashish favors Manhattans made with port when he goes out. In the glass, the Skyfall first provided a lemon and grape aroma that later shared menthol notes from the Fernet. Next, a grape and malt sip had hints of pear from the elderflower liqueur, and the swallow was a complex medley of Scotch, grape, floral, and menthol-herbal flavors. Overall in this Chancellor Cocktail-like drink, the port's grape had a stronger presence in both the sip and the swallow than vermouth, Madeira, or sherry do in comparable proportions.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMH4ASVacw9QxyocASpZaX9gCi07iCm5U_0iDuzM4H4RdCJ4_OD_1PL3IhZ93BjrVH7j3QfIk8NZFB0sBo4EMwrgeMXmfc-axXg5LwmIg_x7EaaEKWCueUCocMvfgxAZN115_FdDr8x-EC/s320/skyfall2505.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMH4ASVacw9QxyocASpZaX9gCi07iCm5U_0iDuzM4H4RdCJ4_OD_1PL3IhZ93BjrVH7j3QfIk8NZFB0sBo4EMwrgeMXmfc-axXg5LwmIg_x7EaaEKWCueUCocMvfgxAZN115_FdDr8x-EC/s800/skyfall2505.jpg", "comment_count": 0 }, { "title": "professor", "url": "https://cocktailvirgin.blogspot.com/2017/04/professor.html", "published": "2017-04-13T08:00:00.000-04:00", "updated": "2019-05-19T11:39:57.104-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michael Madrusan", "source": "P.D.T. Cocktail Book", "year": 2007 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "port (tawny)", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Rhum Clement VSOP (Depaz Rhum Agricole)", "3/4 oz Dow's Tawny Port (Sandeman)", "1/2 oz Carpano Antica Sweet Vermouth (Alessio)", "1 dash Angostura Bitters", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "2 oz Rhum Clement VSOP (Depaz Rhum Agricole)\n3/4 oz Dow's Tawny Port (Sandeman)\n1/2 oz Carpano Antica Sweet Vermouth (Alessio)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nAfter my bar shift two Thursdays ago, the Skyfall's Chancellor-like structure the night before reminded me that I never made the Professor from the\nP.D.T. Cocktail Book\n. The Professor was Michael Madrusan's 2007 rhum-for-Scotch riff on the\nChancellor Cocktail\nthat appeared in the\nEsquire Drink Book\n; since a chancellor is the executive or merely ceremonial head of a college, the name Professor made perfect sense. In the glass, the orange oil and rhum's grassy funk notes brightened the tawny port aroma. Next, port and vermouth's grape dominated the sip, and the swallow presented the grassy rhum melding into the grape flavors with a clove and allspice finish. Overall, the mix reminded me of a less fruity version of\nThe Chadburn\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjtgl6VOrxoikbuGDh1iJCz22VJ3OGLQTLN-hWOMRg77I0juBnUYV1ylHr6wne6jkq3BLKlaug9w2ejGwfpB3i5p9kUtjPWL8IJctcJFyXjuAVEn8va2sJSIJ3LbVmc_FGTI6kKiDi-CP/s320/professor2506.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjtgl6VOrxoikbuGDh1iJCz22VJ3OGLQTLN-hWOMRg77I0juBnUYV1ylHr6wne6jkq3BLKlaug9w2ejGwfpB3i5p9kUtjPWL8IJctcJFyXjuAVEn8va2sJSIJ3LbVmc_FGTI6kKiDi-CP/s800/professor2506.jpg", "comment_count": 0 }, { "title": "hibiscus", "url": "https://cocktailvirgin.blogspot.com/2017/04/hibiscus.html", "published": "2017-04-14T08:00:00.000-04:00", "updated": "2017-06-30T10:35:22.797-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "grenadine", "lemon juice", "rum", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Puerto Rican Rum (Don Q Cristal)", "1 tsp Dry Vermouth (1/2 oz La Quintinye)", "1 tsp Grenadine (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1 1/2 oz Puerto Rican Rum (Don Q Cristal)\n1 tsp Dry Vermouth (1/2 oz La Quintinye)\n1 tsp Grenadine (1/2 oz)\nJuice 1/4 Lemon (1/2 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Fridays ago, I reached for my 1948 edition of the 1947 Trader Vic's\nBartender's Guide\nand settled upon the Hibiscus that reminded me of a rum\nScofflaw\n(minus the bitters). Since Trader Vic's later books are often more verbose, I turned to the 1981\nBook of Food & Drink\nwhere Trader Vic commented, \"You know, bartending is a lot of hokum. You leave out one ingredient, or put in another and give the thing a different name, and you've got a new drink. Or have you? Don't be fooled. This is just another version of the Cuban Presidente.\" The Cuban Presidente varies from\nEl Presidente\nby having lemon juice in addition to the rum, curaçao, grenadine, and dry vermouth. This drink leaves out the curaçao from the equation though.\nThe Hibiscus greeted the senses with the lemon oil from the twist I added, and that flowed into lemon juice and the pomegranate's berry notes on the sip. Next, the swallow combined rum, dry herbal, and pomegranate flavors. Perhaps the Cuban Presidente would have added a bit more citrus complexity to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaH6LVcF2GRq61MCQCcDYSgIPwtcOF63k6Txjc6zpZD4vHD00frFo4iVVGH9h-EbBeUPvUMGecno3TLEa32OaPdAgoUQ-_vBEkN4a8h10WUXAMgau3kTDC57WHCDcBG5RNcI8-09Bh0kw/s320/hibiscus2510.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaH6LVcF2GRq61MCQCcDYSgIPwtcOF63k6Txjc6zpZD4vHD00frFo4iVVGH9h-EbBeUPvUMGecno3TLEa32OaPdAgoUQ-_vBEkN4a8h10WUXAMgau3kTDC57WHCDcBG5RNcI8-09Bh0kw/s800/hibiscus2510.jpg", "comment_count": 0 }, { "title": "baie du galion", "url": "https://cocktailvirgin.blogspot.com/2017/04/baie-du-galion.html", "published": "2017-04-15T08:00:00.000-04:00", "updated": "2017-06-30T10:34:46.813-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "chartreuse (green)", "drambuie", "rum (white)" ], "ingredients": [ "2 oz Martinique Rhum Agricole Blanc (Depaz)", "1/2 oz Green Chartreuse", "1/4 oz Drambuie" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Martinique Rhum Agricole Blanc (Depaz)\n1/2 oz Green Chartreuse\n1/4 oz Drambuie\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nAfter tending bar two Saturdays ago, I was definitely in the mood for a nightcap. When I turned to Martin Cate's\nSmuggler's Cove\nbook, I was lured in by the Baie du Galion that was named for the \"beautiful waters on the leeward side of Martinique.\" The combination of rhum agricole and Drambuie made me think of the\nMadame Mustache\n, but instead of that drink's Cynar, Martin selected Green Chartreuse to round out the recipe. Martin commented that all of the ingredients in the mix have grassy or herbaceous notes.\nThe Baie du Galion had a complex bouquet from Chartreuse's herbal, rhum's grassy, and the twist's lemon oil aromas. Next, Drambuie's honey colored the sip, and the swallow paired the rhum's grassiness with the liqueurs' herbal flavors to great effect.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5F44cBAqcL1AfQA8tyO8yJLZiIpq8sCxvgPuivcQE4R_E7MhNJtfv1M1Z8Lc2CuOxGwxWIpt6iPTYop88wv9LpxhgYE9HkMf0eCk2Ruz-YT2EC9MkAcdRFt5NZpAp1T2s7kYLwvkMKbHS/s320/baiedugalion2512.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5F44cBAqcL1AfQA8tyO8yJLZiIpq8sCxvgPuivcQE4R_E7MhNJtfv1M1Z8Lc2CuOxGwxWIpt6iPTYop88wv9LpxhgYE9HkMf0eCk2Ruz-YT2EC9MkAcdRFt5NZpAp1T2s7kYLwvkMKbHS/s800/baiedugalion2512.jpg", "comment_count": 0 }, { "title": "mulberry bend", "url": "https://cocktailvirgin.blogspot.com/2017/04/mulberry-bend.html", "published": "2017-04-16T08:00:00.000-04:00", "updated": "2017-06-30T10:34:08.420-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "apricot liqueur", "bitters (orange)", "cynar", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rocktown Rye", "1/2 oz Dolin Dry Vermouth", "1/2 oz Cynar", "1/2 oz Rothman & Winter Apricot Liqueur", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Rocktown Rye\n1/2 oz Dolin Dry Vermouth\n1/2 oz Cynar\n1/2 oz Rothman & Winter Apricot Liqueur\n2 dash Regan's Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nFor my drink of the day at Loyal Nine two Sundays ago, I took the Rocktown Rye Whiskey theme and started scheming a Manhattan variation. I became focused on the Cynar-apricot liqueur combination that appears in drinks like the\nOne One Thousand\nand thought about the\nLittle Italy\nand\nSlope\n. Instead of Punt e Mes, I wanted to let the ingredients shine more via dry vermouth akin to the\nBrooklyn\nand the\nBensonhurst\n. Originally, I had more dry vermouth in the equation, but the drink tasted a bit thin, so I converted this into a 3:1:1:1 format. For a name, I thought about how many of the those cocktail names paid tribute to Italian neighborhoods in New York City, and I started researching and found that Mulberry Bend was the section in Manhattan that many Italians settled to later form Little Italy. Indeed, no mulberries were harmed in the making of this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwe3EeBEcy1jdVm6v63IPIwgdGQux5c4qeo7YTIZyRN_Dj-nVKmL0pPoiF_z7_NjoqVJ_LA863ltafsiQOulX_-QYoJDu_wowE8vmH6pXXcShvT5BUDrmPmLVYXdUj4FmTr7F8aVO0vqJF/s320/mulberrybend400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwe3EeBEcy1jdVm6v63IPIwgdGQux5c4qeo7YTIZyRN_Dj-nVKmL0pPoiF_z7_NjoqVJ_LA863ltafsiQOulX_-QYoJDu_wowE8vmH6pXXcShvT5BUDrmPmLVYXdUj4FmTr7F8aVO0vqJF/s800/mulberrybend400.jpg", "comment_count": 0 }, { "title": "william sohmer", "url": "https://cocktailvirgin.blogspot.com/2017/04/william-sohmer.html", "published": "2017-04-16T10:00:00.000-04:00", "updated": "2017-06-30T10:33:32.643-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "rum", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "3/4 Rye Whiskey (1 1/2 oz Sazerac)", "1/4 Dry Vermouth (3/4 oz La Quintinye)", "1 dash St. Croix Rum (1/2 oz Plantation Dark)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 Rye Whiskey (1 1/2 oz Sazerac)\n1/4 Dry Vermouth (3/4 oz La Quintinye)\n1 dash St. Croix Rum (1/2 oz Plantation Dark)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nAfter my work shift two Sundays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a nightcap. In the American whiskey chapter, I was became curious about the William Sohmer that was named after a New York State politician active at the turn of the century when the book was being compiled. Essentially, the recipe reminded me of a split spirits\nBrooklyn\nminus the Maraschino.\nThe William Sohmer proffered a dark orange and rum aroma to the nose. Next, a dry malt-driven sip led into rye and rum on the swallow with caramel-orange notes on the finish. Overall, the drink was very dry for my palate; perhaps a sweeter rum like Diplomatico Reserva Exclusiva or El Dorado 12 would work well as would a sweeter vermouth like blanc (the recipe only called for a French vermouth which I always interpret as a dry one). Another option would be adding a quarter ounce of demerara syrup or doubling the Amer Picon to bring the recipe to a more palatable state.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteMDTmQxPZb1ibJhdAo_tZNV8SUEDMdfANf-WE2RQjrdBlWlDvrR_JJZvKcoVs91dBfTAiVVbqkhwPe5AQrrthikClfP6Vb70o-r6x8LgNScRbJvU8gwI-lkunenCnc9beGyMAP5S6QsH/s320/williamsohmer2515.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteMDTmQxPZb1ibJhdAo_tZNV8SUEDMdfANf-WE2RQjrdBlWlDvrR_JJZvKcoVs91dBfTAiVVbqkhwPe5AQrrthikClfP6Vb70o-r6x8LgNScRbJvU8gwI-lkunenCnc9beGyMAP5S6QsH/s800/williamsohmer2515.jpg", "comment_count": 0 }, { "title": "pagan breakfast #2", "url": "https://cocktailvirgin.blogspot.com/2017/04/pagan-breakfast-2.html", "published": "2017-04-17T08:00:00.000-04:00", "updated": "2017-06-30T10:32:57.067-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tiff Jones", "source": "Pagan Idol", "year": null }, "categories": [ "absinthe", "amaro", "falernum", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Ron Abuelo 7 Year Rum (Plantation Barbados 5 Year)", "3/4 oz Amaro Montenegro", "1/2 oz Velvet Falernum", "1 oz Lime Juice", "4 dash Absinthe (1 bsp St. George)", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a cocktail coupe. ShakeStir", "body_text": "1 1/2 oz Ron Abuelo 7 Year Rum (Plantation Barbados 5 Year)\n3/4 oz Amaro Montenegro\n1/2 oz Velvet Falernum\n1 oz Lime Juice\n4 dash Absinthe (1 bsp St. George)\n1 pinch Salt\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I was in a Daiquiri mood and decided to make a recipe that I had spotted on the\nShakeStir\ncollection. The drink was the Pagan Breakfast #2 by Tiff Jones of San Francisco's Pagan Idol, and it was a riff on their Pagan Breakfast #1 which is a Daiquiri with absinthe perhaps akin to the\nRum Club Daiquiri\n. I am not sure what rum they use for the first version, and the second one might have been influenced by a competition theme on the site.\nThe Pagan Breakfast #2 shared anise and lime aromas. Next, the lime continued on into the sip where it mingled with the citrus notes from the Amaro Montenegro and perhaps the falernum. Finally, the swallow presented the rum accented by minty-anise and clove spices.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeY7env7u8vjhTPJyek7HK5PP3kvGfJ7mp5mzdZ7-icr5pLKwYpntEsn9D8udrA2UvkWTdVBbH1pljqG_5hMgiQeruYlhg5EnvAru2WP-pA0lYfGapLXJ0OVF8CMFoOkZg9z53FyETCJE/s320/paganbreakfast2519.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeY7env7u8vjhTPJyek7HK5PP3kvGfJ7mp5mzdZ7-icr5pLKwYpntEsn9D8udrA2UvkWTdVBbH1pljqG_5hMgiQeruYlhg5EnvAru2WP-pA0lYfGapLXJ0OVF8CMFoOkZg9z53FyETCJE/s800/paganbreakfast2519.jpg", "comment_count": 0 }, { "title": "holy mountain", "url": "https://cocktailvirgin.blogspot.com/2017/04/holy-mountain.html", "published": "2017-04-18T08:00:00.000-04:00", "updated": "2018-01-10T19:00:39.392-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Luke Graham", "source": "Saloon", "year": null }, "categories": [ "#other", "lime juice", "pineapple juice", "rum (white)", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Palo Viejo White Rum (*)", "3/4 oz Lustau Amontillado Sherry", "3/4 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Burnt Cinnamon Syrup" ], "instructions": "Shake with ice, pour into a snifter glass, garnish with 2 dash Angostura Bitters, and add straws.", "body_text": "1/2 oz Palo Viejo White Rum (*)\n3/4 oz Lustau Amontillado Sherry\n3/4 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Burnt Cinnamon Syrup\nShake with ice, pour into a snifter glass, garnish with 2 dash Angostura Bitters, and add straws.\n(*) Although I questioned the bartender about this amount in his written recipe, the drink might make more sense with 1 1/2 oz rum.\nTwo Tuesdays ago, I ventured down to Saloon where Pete Polselli was bartending. For a first drink, I requested the Holy Mountain that I learned was the creation of Luke Graham. Once in the glass, the Holy Mountain greeted the nose with clove and allspice aromas from the bitters garnish. Next, lime and the sherry's grape mingled on the sip, and the swallow offered rum, pineapple, nutty sherry, and cinnamon spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsSncd-svaw_iEb1wuSrLr2GTcQcJcuV5v5UUtCVUVHmmLZK57dIsTmwQfX271sRlHmESP676ZgffWhhTatq2YsQjI6OVLedBPue2F6qYAkYLhuHvGoBuIgcgKSb9H6AAO2YaJ2hTW7tV/s320/mountain2522.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsSncd-svaw_iEb1wuSrLr2GTcQcJcuV5v5UUtCVUVHmmLZK57dIsTmwQfX271sRlHmESP676ZgffWhhTatq2YsQjI6OVLedBPue2F6qYAkYLhuHvGoBuIgcgKSb9H6AAO2YaJ2hTW7tV/s800/mountain2522.jpg", "comment_count": 4 }, { "title": "chancellor", "url": "https://cocktailvirgin.blogspot.com/2017/04/chancellor.html", "published": "2017-04-18T10:00:00.000-04:00", "updated": "2017-06-30T10:31:01.070-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joseph Schwartz", "source": "Food & Wine: Cocktails", "year": 2008 }, "categories": [ "bitters (Peychaud's)", "port (ruby)", "scotch", "vermouth (dry)" ], "ingredients": [ "2 oz Single Malt Scotch (1 3/4 oz Pig's Nose Blended + 1/4 oz Laphroaig Single Malt)", "1/2 oz Ruby Port (Sandeman Tawny)", "1/2 oz Dry Vermouth (La Quintinye)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Single Malt Scotch (1 3/4 oz Pig's Nose Blended + 1/4 oz Laphroaig Single Malt)\n1/2 oz Ruby Port (Sandeman Tawny)\n1/2 oz Dry Vermouth (La Quintinye)\n1 dash Peychaud's Bitters\nStir with ice and strain into a coupe glass.\nAfter I got home from Saloon, I was in the mood for a nightcap, so I decided to make the Chancellor that I have made reference to with the\nSkyfall\nthe week before as well as older drinks such as the\nRue Morgue\n. The drink allegedly first appeared in the 1956\nEsquire Drink Book\nas a Perfect Rob Roy of sorts with ruby port taking the place of the sweet vermouth; the recipe was absent in my 1949\nEsquire Drink Book\nbut was definitely in my 1999 edition edited by David Wondrich. The Esquire recipe is as follows:\nChancellor (1956)\n• 2 oz Blended Scotch\n• 1 oz Ruby Port\n• 1/2 oz Dry Vermouth\n• 2 dash Orange Bitters\nStir with ice and strain into a cocktail glass.\nThe recipe that I ended up going with was adapted by Joseph Schwartz at Manhattan's Little Branch and published in the 2008 edition of\nFood & Wine: Cocktails\nbook. Schwartz dropped the port in half and made up for the lost body by calling for a fuller Scotch; he also switched the bitters from orange to Peychaud's which along with the decreased amount of sweet fortified wine would help to send the recipe into a drier realm. In the glass, the Chancellor offered grape and peaty smoke to the nose, and this led into a malt and grape sip. Next, the swallow began with the smoky whisky being mellowed by the port and ended with hints of anise-driven spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQ_3Gp60DvmQ9U8WqyMePia19zBZm1m95meiAPhrvx1nwz0JUJ9aPVHDw5Udv01SzL3aYTxL5uglVmavXahw2mzzBGjkxHZFhc565PSBjfY2GH85pvJuZq45JNvtdDQdeWydyyKR4NibE/s320/chancellor2526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQ_3Gp60DvmQ9U8WqyMePia19zBZm1m95meiAPhrvx1nwz0JUJ9aPVHDw5Udv01SzL3aYTxL5uglVmavXahw2mzzBGjkxHZFhc565PSBjfY2GH85pvJuZq45JNvtdDQdeWydyyKR4NibE/s800/chancellor2526.jpg", "comment_count": 0 }, { "title": "azores", "url": "https://cocktailvirgin.blogspot.com/2017/04/azores.html", "published": "2017-04-19T08:00:00.000-04:00", "updated": "2017-06-30T10:30:21.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "gin", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "1/2 oz Apricot Brandy (1 1/2 oz Shalakh Armenian Apricot Eau de Vie)", "2 dash Dry Gin (1/2 oz Beefeater)", "2 dash Swedish Punsch (1/2 oz Kronan)", "2 dash Dry Vermouth (1/2 oz La Quintinye)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 oz Apricot Brandy (1 1/2 oz Shalakh Armenian Apricot Eau de Vie)\n2 dash Dry Gin (1/2 oz Beefeater)\n2 dash Swedish Punsch (1/2 oz Kronan)\n2 dash Dry Vermouth (1/2 oz La Quintinye)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, my bookshelf wandering guided me to the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook. There, I spotted an apricot brandy recipe called the Azores that reminded me of the\nHavana Cocktail\nwith dry vermouth and Angostura Bitters instead of the Havana's lemon juice. Since the Havana was also half apricot brandy, I figured that it meant the sweet liqueur \"brandy\", and I instead opted for an adapted recipe published in Greg Boehm's\nBig Bartender's Book\nthat reduced the amount from half to one-sixth. While the Havana could have been a dessert-y drink, I always wondered what it would have been like with a dry apricot eau de vie as half the drink. With the Azores recipe, I decided to try the idea out.\nThe Azores presented an apricot bouquet to the senses that continued on as a dry orchard fruit sip with a darker note from the Swedish punsch. Next, the apricot came through on the swallow aside juniper and tea flavors and an allspice finish. The apricot eau de vie definitely worked but it does come with more than double the price tag of the Rothman & Winter apricot liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ir-gHaGqJcnpEMN3cVijCcy9CA3c0rZHU1rhPwkXB3cNLEZANPC-qmJSqds-QrjN5PTdtrX4fkfVP-Wn1z-cvjcYeknX8wm5htdP9MPJxi8U5RORASzpyns-Sh5SpdM_pd1eTcEEXxMV/s320/azores2528.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ir-gHaGqJcnpEMN3cVijCcy9CA3c0rZHU1rhPwkXB3cNLEZANPC-qmJSqds-QrjN5PTdtrX4fkfVP-Wn1z-cvjcYeknX8wm5htdP9MPJxi8U5RORASzpyns-Sh5SpdM_pd1eTcEEXxMV/s800/azores2528.jpg", "comment_count": 0 }, { "title": ":: swedish punsch cheat sheet ::", "url": "https://cocktailvirgin.blogspot.com/2017/04/swedish-punsch-cheat-sheet.html", "published": "2017-04-19T15:22:00.002-04:00", "updated": "2019-07-14T12:51:30.772-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "swedish punsch" ], "ingredients": [], "instructions": null, "body_text": "Here is a primer on how to use Swedish punsch in cocktails. First what is Swedish punsch (since this is the #1 question I get asked about our cocktail menu at work)?\nAs punch was still gaining steam into the 19th century, people found less time or had less skill for making bowls of it, so distilleries and compounders began offering punch concentrates. Besides this Swedish version, there were domestic ones like\nHub Punch\nhere in Boston and international ones like Panama Punch and Dutch\nRum Punch\n. With a little bit of sparkling wine, lemonade, or sparkling water (or a combination thereof) -- voilà, punch is served!\nSome historians have traced Swedish punsch back to the 1730s when the Swedish East India company started bringing in Batavia Arrack, a rum-like spirit, from Indonesia. The pre-bottled punch began to be produced about a century later in the 1840s. In Sweden, the punch is often served as a Hot Toddy, but the bottled version promoted its use in chilled formulations. Swedish punsch began to catch on with cocktail bartenders around the turn of the century in 1900 and this lasted until Prohibition. There was also a later blip during the early 1940s when perhaps some ingredients got scarce during World War II, so Swedish punsch was found to be a good substitute such as for Lillet in the\nCorpse Reviver #2\n. Swedish punsch mostly disappeared from the market until 2012 when Haus Alpenz began importing the Kronan brand. Perhaps starting in the late 00s, cocktail bloggers and bartenders such as Erik Ellestad as he made his way through the\nSavoy Cocktail Book\nneeded Swedish punsch and began concocting their own using Haus Alpenz's Batavia Arrack van Oosten. Over time, the recipes began to approximate the product still being produced in Sweden; however, the Swedish brands were only available through suitcase import. The first Boston recipe that I recorded was in 2008 with\nThe Bohannon\nand I had started to make my own at the end of 2009. Now, most bars purchase Kronan instead of making their own mix.\nWhile I have tasted other brands (that one bartender utilized to nudge his formulation in line with what the traditional flavor balance should be), most of my deductions have been made initially with my home version and later supported by the Kronan product. Many of these flavor combinations presented below were figured out in the 1930s such as in the\nSavoy Cocktail Book\nand the\nCafé Royal Cocktail Book\n, whereas others such as Campari were figured out more recently.\n• Lillet & Cocchi Americano:\nMetexa\n,\nChutes & Ladders\n• Passion Fruit:\nPuates Delight\n,\nPort of Goteborg\n• Apricot Liqueur:\nHavana Cocktail\n,\nCedar\n,\nCoronian\n• Créme de Peche:\nOne Way\n• Curaçao:\nCorpse Reviver #2b\n,\nRoyal Wedding\n• Yellow Chartreuse:\nVan Dieman\n• Campari:\nPoppin' Tags\n,\nDeck Hand\n,\nBarefoot in the Dark\n,\nSleeping with Strangers\n• Crème de Cacao:\nBattle Over Dutch\n,\nSwedish Sweet Tart\n• Ginger:\nHaunted House\n• Cinnamon:\nOaxacan Punch\n,\nEverybody Wants to Rule the World\n• Pimm's #1:\nPimmeron\n,\nDogger Bank\n• Tequila and Mezcal:\nMetexa\n,\nTainted Love\nAn after thought post making the image:\n• Apple brandy and Calvados:\nCason Cocktail\n• Also: sloe gin, grenadine, absinthe, sherry, and cherry liqueur", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGUEMgwbXoLca1fHVzC2WmAXzIX5RF02d4hYpGTioa98UYbabIywfFhQINKbXa3HMVxrl6c8vPoTj4WRKLJ-0jKlNI0l9QwjS_y1blS9pE7lgNQzbwa8lSE6gHEK2QfCnBVkWL7OtxVNz/s320/swedishpunsch600.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGUEMgwbXoLca1fHVzC2WmAXzIX5RF02d4hYpGTioa98UYbabIywfFhQINKbXa3HMVxrl6c8vPoTj4WRKLJ-0jKlNI0l9QwjS_y1blS9pE7lgNQzbwa8lSE6gHEK2QfCnBVkWL7OtxVNz/s800/swedishpunsch600.jpg", "comment_count": 0 }, { "title": "san francisco treat", "url": "https://cocktailvirgin.blogspot.com/2017/04/san-francisco-treat.html", "published": "2017-04-20T08:00:00.000-04:00", "updated": "2017-06-30T10:28:55.946-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Sam Levy", "source": "Amaro", "year": null }, "categories": [ "averna", "fernet-branca", "vermouth (bianco)" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Averna", "1 oz Dolin Blanc Vermouth" ], "instructions": "Stir with ice, strain into a double Old Fashioned glass, and garnish with a flamed orange twist (not flamed).", "body_text": "1 oz Fernet Branca\n1 oz Averna\n1 oz Dolin Blanc Vermouth\nStir with ice, strain into a double Old Fashioned glass, and garnish with a flamed orange twist (not flamed).\nAfter my work shift two Thursdays ago, I decided to make one of the drinks that I spotted while reading through Brad Parsons'\nAmaro\nbook, namely the San Francisco Treat. The recipe was crafted by Sam Levy of Meadowood in St. Helena, California, with the name being in part a tribute to how much Fernet Branca the city of San Francisco drinks and in part a nod to the Rice-A-Roni jingle. In the glass, the San Francisco Treat shared an orange aroma with hints of Fernet Branca's menthol notes. Next, a caramel sip from the amari gave way to floral and minty-herbal flavors on the swallow all while I had flashbacks to watching the\nPrice Is Right\non television as a kid.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TkY8UT5iEgWeGte7WBCxOX5DuygjbH1PCWk6-A05S0ps2ban5JDXGqPBmZRD-KmsSWp4gyXMCp7b9sz9zf9cx9iCdYlBkkF0kS8ce7u04pdDl2fofwI6vmwkt9zrcQdRkMMzVji5RGTW/s320/sanfrantreat2532.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TkY8UT5iEgWeGte7WBCxOX5DuygjbH1PCWk6-A05S0ps2ban5JDXGqPBmZRD-KmsSWp4gyXMCp7b9sz9zf9cx9iCdYlBkkF0kS8ce7u04pdDl2fofwI6vmwkt9zrcQdRkMMzVji5RGTW/s800/sanfrantreat2532.jpg", "comment_count": 0 }, { "title": "douglas fairbanks", "url": "https://cocktailvirgin.blogspot.com/2017/04/douglas-fairbanks.html", "published": "2017-04-21T08:00:00.000-04:00", "updated": "2017-06-30T10:28:05.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Sloppy Joe's Bar", "year": null }, "categories": [ "apricot liqueur", "egg white", "gin", "lime juice" ], "ingredients": [ "2/3 Gin (2 oz Beefeater)", "1/3 Apricot Brandy (1/2 oz Rothman & Winter Apricot Liqueur + 1/4 oz Simple Syrup)" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail glass; I added drops of Jerry Thomas Decanter Bitters as garnish.", "body_text": "2/3 Gin (2 oz Beefeater)\n1/3 Apricot Brandy (1/2 oz Rothman & Winter Apricot Liqueur + 1/4 oz Simple Syrup)\nJuice 1 Lime (1/2 oz)\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail glass; I added drops of Jerry Thomas Decanter Bitters as garnish.\nAfter work two Fridays ago, I summoned Ted Saucier's\nBottoms Up\nfor the evening's nightcap refreshment. There, I spotted the Douglas Fairbanks recipe that was provided by Sloppy Joe's Bar in Havana, and the combination reminded me of an egg white for Peychaud's Bitters riff on a\nPendennis Club Cocktail\n. Since Andrea was still up, I decided to split this one in two.\nThe Douglas Fairbanks presented apricot aromas that were accented by cinnamon and clove spice from the bitters garnish I added. Next, a creamy lime sip led into gin and apricot on the swallow. Definitely a bit less complex than the Pendennis Club given the egg's smoothing and the lack of Peychaud's Bitters' complexity, but it was still rather enjoyable as a Egg White Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHxRyQX8Hvv1kWOpYTZ0JFxLU8DZ0steycdaGptaN0xLolFADWFNiDUXevS3kgb-tjZluu-_Xu8BT4zB4Xj6uyFM247RRz7WJN0iOd0xYXIrQFggmu3ma5VZ_KHJL9N80mrKxRJWZy783/s320/douglasfairbanks2533.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHxRyQX8Hvv1kWOpYTZ0JFxLU8DZ0steycdaGptaN0xLolFADWFNiDUXevS3kgb-tjZluu-_Xu8BT4zB4Xj6uyFM247RRz7WJN0iOd0xYXIrQFggmu3ma5VZ_KHJL9N80mrKxRJWZy783/s800/douglasfairbanks2533.jpg", "comment_count": 0 }, { "title": "root down", "url": "https://cocktailvirgin.blogspot.com/2017/04/root-down.html", "published": "2017-04-22T08:00:00.000-04:00", "updated": "2017-06-30T10:27:24.447-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Charlie Schott", "source": "Parson's Chicken & Fish", "year": null }, "categories": [ "bitters (mole)", "rum", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Cocchi Vermouth di Torino (Alessio Sweet Vermouth)", "3/4 oz El Dorado 12 Year Rum", "1/2 oz Art in the Age Root Liqueur", "5 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with 5 drops Laphroaig Scotch.", "body_text": "1 1/4 oz Cocchi Vermouth di Torino (Alessio Sweet Vermouth)\n3/4 oz El Dorado 12 Year Rum\n1/2 oz Art in the Age Root Liqueur\n5 drop Bittermens Mole Bitters\nStir with ice, strain into a coupe glass, and garnish with 5 drops Laphroaig Scotch.\nFor my post-work shift treat two Saturday nights ago, I turned to Brad Parsons'\nAmaro\nfor an answer. There, I was able to narrow it down to a recipe by Charlie Schott called Root Down that he created at Chicago's Parson's Chicken & Fish. Once mixed, Root Down greeted the senses with birch and peat smoke aromas. Next, a grape and caramel sip gave way to rum, root beer, and mint flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nlirZ4xynOWhaV8PN66fnwfN9QIp1mzKtp_TIVv3niEVjEuEy7Q-Lb_h-sl7sr7P4_z15-_lBMTMS8y0jMbRlT-ufS2S3Ai_4cAtpOBh70eHyWkSOKKjItVVILhM0mq9XpB82Wb7AxTi/s320/rootdown2535.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nlirZ4xynOWhaV8PN66fnwfN9QIp1mzKtp_TIVv3niEVjEuEy7Q-Lb_h-sl7sr7P4_z15-_lBMTMS8y0jMbRlT-ufS2S3Ai_4cAtpOBh70eHyWkSOKKjItVVILhM0mq9XpB82Wb7AxTi/s800/rootdown2535.jpg", "comment_count": 0 }, { "title": ":: drunk & told now available online! ::", "url": "https://cocktailvirgin.blogspot.com/2017/04/drunk-told-now-available-online.html", "published": "2017-04-22T10:24:00.000-04:00", "updated": "2017-09-28T10:34:43.391-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [ "2012 Drink & Tell: A Boston Cocktail Book" ], "instructions": null, "body_text": "The idea for a second book came to me on an air plane. I often think about my life directions while flying; in this case, it was on a flight to New Orleans in July 2016 for Tales of the Cocktail. I was making a list of how to advance my bar's cocktail program and my status as a bartender, and one of the list items was \"Book by September 2017. 5 year anniversary [of my first book].\" I knew that I should wait until the nice weather subsided, so I started on this project towards the end of November and dedicated 20-25 hours each week on top of my full time job to see this through. Here's what it's about:\nBoston Cocktails: Drunk & Told\nis the 5 year follow-up to the\n2012 Drink & Tell: A Boston Cocktail Book\n. The first book was described as \"a cocktail historian's tour of a city he knows and love,\" and this book continues on with that theme with over 850 novel recipes from over 100 bars and restaurants in the Greater Boston area. In addition, there are essays on hospitality, cocktail trends, and tributes to Boston bartender greats to round out this love letter to the Boston drink scene. From famous bars and bartenders to lesser known establishments and drink slingers, this book captures the tapestry of what makes Boston truly a cocktail town.\nBoston Cocktails: Drunk & Told\nis perfect for the home bartender, for the Boston barfly looking for a memento, and for the professional bartender seeking inspiration on improving their trade.\n• 855 recipes from 102 bars and restaurants in Greater Boston\n• 10 essays on hospitality\n• Tributes to some of Boston bartending's allstars\n• Features on the Daiquiri Time Out and other Boston phenomenons\n• A by-location and by-ingredient index for this book\nAND\nfor the 2012\nDrink & Tell\nbook!! Yes, for all 1360 drinks spanning 2006-2017!\nhttps://www.amazon.com/Boston-Cocktails-Frederic-Robert-Yarm/dp/0988281813/\nhttp://www.barnesandnoble.com/w/boston-cocktails-frederic-r-yarm/1126217380\nhttp://www.thebostonshaker.com/drunk-told-by-frederic-yarm.html\n(via their webstore and on their shelves)", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix39HTpIrblBD4_7YP-8-agfRhpCbX5Er0Y-G3zzNRexOMUL-2Sao-uOpPjuV_AggJe1HxAQJ9XV_5cmgz2lhHntureMwYHHspEz4pn0eZJZ3_9cPfnFdSsaYYd5ummuQ6klpgBorITb4y/s320/drunktold_front_400wide.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix39HTpIrblBD4_7YP-8-agfRhpCbX5Er0Y-G3zzNRexOMUL-2Sao-uOpPjuV_AggJe1HxAQJ9XV_5cmgz2lhHntureMwYHHspEz4pn0eZJZ3_9cPfnFdSsaYYd5ummuQ6klpgBorITb4y/s800/drunktold_front_400wide.jpg", "comment_count": 0 }, { "title": "papa hogo", "url": "https://cocktailvirgin.blogspot.com/2017/04/papa-hogo.html", "published": "2017-04-23T08:00:00.000-04:00", "updated": "2017-06-30T10:22:31.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Rafa García Febles", "source": "Barnotes", "year": null }, "categories": [ "benedictine", "bitters (mole)", "honey", "lime juice", "pimento dram", "rum", "sherry", "swedish punsch" ], "ingredients": [ "2 oz Denizen Merchant's Reserve Rum", "3/4 oz Palo Cortado (or Oloroso) Sherry (Lustau Oloroso)", "1/4 oz Benedictine", "1/2 oz Kronan Swedish Punsch", "3/4 oz Lime Juice", "1/2 oz Honey Syrup", "1 dash St. Elizabeth Allspice Dram (1 bsp)", "2 dash Bittermens Mole Bitters" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and add a straw; I garnished with freshly grated nutmeg.", "body_text": "2 oz Denizen Merchant's Reserve Rum\n3/4 oz Palo Cortado (or Oloroso) Sherry (Lustau Oloroso)\n1/4 oz Benedictine\n1/2 oz Kronan Swedish Punsch\n3/4 oz Lime Juice\n1/2 oz Honey Syrup\n1 dash St. Elizabeth Allspice Dram (1 bsp)\n2 dash Bittermens Mole Bitters\nShake with ice, strain into a Tiki mug, fill with crushed ice, and add a straw; I garnished with freshly grated nutmeg.\nFor a nightcap two Sundays ago, I selected a recipe that I had found from Rafa García Febles on the\nBarnotes\napp web page called the Papa Hogo. In the mug, the drink presented a nutmeg aroma from the garnish I added. Next, a lime, grape, and honey sip transitioned into a rum, nutty sherry, and tea swallow with a chocolate and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0uwFg82RrM5B4_-o6e418Ok2cTmK_Y6bOywjq2k0VXaoueCTooNpBD4_wK5NwSStf57PBJaglAqU0SbZrsYnNi8QM1gac_pkdV-se6bH7b-nDikTHRtrptloGOxEnS1gpa2gMLtk6g_P/s320/papahogo2537.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0uwFg82RrM5B4_-o6e418Ok2cTmK_Y6bOywjq2k0VXaoueCTooNpBD4_wK5NwSStf57PBJaglAqU0SbZrsYnNi8QM1gac_pkdV-se6bH7b-nDikTHRtrptloGOxEnS1gpa2gMLtk6g_P/s800/papahogo2537.jpg", "comment_count": 0 }, { "title": "death in the garden", "url": "https://cocktailvirgin.blogspot.com/2017/04/death-in-garden.html", "published": "2017-04-24T08:00:00.000-04:00", "updated": "2017-06-30T10:21:58.623-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": null, "year": null }, "categories": [ "#estragon", "campari", "champagne", "lime juice", "orgeat", "tequila" ], "ingredients": [ "1 oz Blanco Tequila", "1/2 oz Giffard Orgeat", "1/2 oz Campari", "1/2 oz Lime Juice", "8 leaf Mint" ], "instructions": "Shake with ice, strain into a cocktail coupe containing 1 oz Kila Cava, and garnish with a floated mint leaf.", "body_text": "1 oz Blanco Tequila\n1/2 oz Giffard Orgeat\n1/2 oz Campari\n1/2 oz Lime Juice\n8 leaf Mint\nShake with ice, strain into a cocktail coupe containing 1 oz Kila Cava, and garnish with a floated mint leaf.\nTwo Mondays ago, Andrea and I made our way down to the South End to have dinner at Estragon. For a first drink, I spotted a recipe in Sahil Mehta's drink notebook that seemed like a sparkling tequila version of his\nKamayura\n. Later, it got dubbed the Death in the Garden after the 1956 Luis Buñuel movie.\nThe Death in the Garden shared a mint and agave nose that later displayed orgeat aromas. Next, a carbonated lime sip gained a bit of creaminess from the orgeat as the cava's bubbles decreased over time. Finally, the swallow offered tequila, nutty, and mellow bitter orange flavors with a minty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWI7EudX5FtB0KShXYf2WI_huyQxlk4VpSFin1W1Fq7s2WtrH4le_SB3A7t10YKV0d6jRaSGuKWH78ow-VFcrAT5di1bDUHMvUtN9sLC8fHbYdExv69seK74oNmpohyS01lh7wvqzYrMsV/s320/deathingarden2541.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWI7EudX5FtB0KShXYf2WI_huyQxlk4VpSFin1W1Fq7s2WtrH4le_SB3A7t10YKV0d6jRaSGuKWH78ow-VFcrAT5di1bDUHMvUtN9sLC8fHbYdExv69seK74oNmpohyS01lh7wvqzYrMsV/s800/deathingarden2541.jpg", "comment_count": 0 }, { "title": "the birth of liquid desires", "url": "https://cocktailvirgin.blogspot.com/2017/04/the-birth-of-liquid-desires.html", "published": "2017-04-25T08:00:00.000-04:00", "updated": "2017-06-30T10:21:23.886-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "gin", "ginger liqueur", "lime juice", "orgeat" ], "ingredients": [ "1 oz Privateer Gin", "1/2 oz King's Ginger Liqueur", "1/2 oz Giffard Orgeat", "1/2 oz Pineapple Shrub", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a Pilsner (or Highball) glass, fill with ice, garnish with 2 dash Angostura Bitters and a mint sprig, and add a straw.", "body_text": "1 oz Privateer Gin\n1/2 oz King's Ginger Liqueur\n1/2 oz Giffard Orgeat\n1/2 oz Pineapple Shrub\n1/2 oz Lime Juice\nShake with ice, strain into a Pilsner (or Highball) glass, fill with ice, garnish with 2 dash Angostura Bitters and a mint sprig, and add a straw.\nFor Andrea's first drink at Estragon, she requested bartender Sahil Mehta's drink of the day that utilized Privateer's Tiki Gin. For a name, I proposed a few Salvador Dali painting titles, and The Birth of Liquid Desires from 1932 won out. Once prepared, the drink generated a clove, mint, and pineapple bouquet. Next, a creamy lime sip gave way to a gin, ginger, and nutty swallow with pineapple finish that later gained clove notes from the floated bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkGYY0qbFdsHHHjdNt3Die80_KgytUeh4__O1LOJzclQr8B4DkwGbM1bL4jm_1guP8iyqdmKiIFVvLwP7CUaBt1h2ev4EDzHqp7_eucIHVtKYJcol9BL7yITk533RKtNaTErHN87kRc9v/s320/birthofliquid2539.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkGYY0qbFdsHHHjdNt3Die80_KgytUeh4__O1LOJzclQr8B4DkwGbM1bL4jm_1guP8iyqdmKiIFVvLwP7CUaBt1h2ev4EDzHqp7_eucIHVtKYJcol9BL7yITk533RKtNaTErHN87kRc9v/s800/birthofliquid2539.jpg", "comment_count": 0 }, { "title": "deep blue sea", "url": "https://cocktailvirgin.blogspot.com/2017/04/deep-blue-sea.html", "published": "2017-04-25T10:00:00.000-04:00", "updated": "2017-06-30T10:20:38.197-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Michael Madrusan", "source": "A Spot at the Bar", "year": null }, "categories": [ "bitters (orange)", "creme de violette", "gin", "lillet" ], "ingredients": [ "2 oz Gin (Beefeater)", "3/4 oz Cocchi Americano", "1/4 oz Violet Liqueur (Rothman & Winter Violette)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.", "body_text": "2 oz Gin (Beefeater)\n3/4 oz Cocchi Americano\n1/4 oz Violet Liqueur (Rothman & Winter Violette)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass. Garnish with a lemon twist.\nTwo Tuesdays ago, I reached for my new copy of Michael Madrusan and Zara Young's\nA Spot at the Bar\nand decided upon the Deep Blue Sea. That recipe was Madrusan's first drink that he ever worked on with Sasha Petraske, and overall, it reminded me of an Atty (or Attention) Cocktail without the absinthe and with Cocchi Americano instead of the dry vermouth. Once in the glass, the drink was closer to a light shade of purple rather than blue from my Rothman & Winter Crème de Violette. Next, a lemon, pine, and floral aroma greeted the nose and led into a peach-orange sip. Finally, the swallow shared juniper, ginger, and peppery flavors with a floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXC8HjbnbKiDGBM0Zqn2t-5PkW0AoLeHd7trGITd_Zno38g9KJY4gbdp3awkM0pDzonEucT5KRP7OGToDBx09KJFM6ersW4AQXgSkA27MkG-1-4PGbJc6HOnfSO0eVhbiTyAdNfQZyxYU/s320/deepbluesea2543.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXC8HjbnbKiDGBM0Zqn2t-5PkW0AoLeHd7trGITd_Zno38g9KJY4gbdp3awkM0pDzonEucT5KRP7OGToDBx09KJFM6ersW4AQXgSkA27MkG-1-4PGbJc6HOnfSO0eVhbiTyAdNfQZyxYU/s800/deepbluesea2543.jpg", "comment_count": 0 }, { "title": "brooklyn bridge", "url": "https://cocktailvirgin.blogspot.com/2017/04/brooklyn-bridge.html", "published": "2017-04-26T08:00:00.000-04:00", "updated": "2017-06-30T10:19:15.539-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Christopher Kuhn", "source": "Bar Marco", "year": null }, "categories": [ "amaro", "bitters (mole)", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Bulleit Rye (Old Overholt)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Maraschino (Luxardo)", "1/4 oz Ramazzotti Amaro", "4 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Bulleit Rye (Old Overholt)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Maraschino (Luxardo)\n1/4 oz Ramazzotti Amaro\n4 dash Chocolate Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Wednesdays ago, I ventured into another new cocktail book,\nPittsburgh Drinks\n, for my evening's libation. The inaugural recipe I selected was the Brooklyn Bridge from Christopher Kuhn of Bar Marco that seemed like the middle ground between the classic\nBrooklyn\nand Misty Kalkofen's\nBrooklyn Brawler\n. With Amer Picon being difficult to source, Christopher opted for Ramazzotti and chocolate bitters here.\nThe Brooklyn Bridge shared a rye and cherry nose that led into a caramel, malt, and grape sip. Next, the rye whiskey flavors on the swallow were joined by Maraschino's nutty, Ramazzotti's root beer, and the bitters' chocolate notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZwBUrc_ud8bMnuWtFew0Mp7TGlISo7E7OUCJPpB2hafQ4JywuzqMNBMAFis4YKl9TMFdEeWrz_EAKW9xaOE0ip9g8Y16X3lIRJcaQ7gbFHGVd1EQDz2UG6f-KBKgkOg_Km8NwdUQHqp9/s320/brooklynbridge2544.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZwBUrc_ud8bMnuWtFew0Mp7TGlISo7E7OUCJPpB2hafQ4JywuzqMNBMAFis4YKl9TMFdEeWrz_EAKW9xaOE0ip9g8Y16X3lIRJcaQ7gbFHGVd1EQDz2UG6f-KBKgkOg_Km8NwdUQHqp9/s800/brooklynbridge2544.jpg", "comment_count": 1 }, { "title": "sweet hereafter", "url": "https://cocktailvirgin.blogspot.com/2017/04/sweet-hereafter.html", "published": "2017-04-27T08:00:00.000-04:00", "updated": "2017-06-30T10:18:09.673-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "bitters (other)", "lillet", "pisco", "st. germain", "vermouth (bianco)" ], "ingredients": [ "2 oz Encanto Pisco", "1/2 oz Cocchi Americano", "1/2 oz Dolin Blanc Vermouth", "1 tsp St. Germain", "1 dash Grapefruit Bitters", "1 Grapefruit Twist" ], "instructions": null, "body_text": "2 oz Encanto Pisco\n1/2 oz Cocchi Americano\n1/2 oz Dolin Blanc Vermouth\n1 tsp St. Germain\n1 dash Grapefruit Bitters\n1 Grapefruit Twist\nSqueeze the twist into a mixing glass, add the rest of the ingredients, stir with ice, and strain into a cocktail coupe.\nAfter my bar shift two Thursday nights ago, I turned to the\nDeath & Co. Cocktail Book\nfor something to serve myself. Wanting something silky and smooth, I stuck with the chapters on stirred drinks and eventually came upon Joaquin Simo's 2009 the Sweet Hereafter. The drink made me think of a Pisco Martini with fruity and floral flavors contributed by Cocchi Americano, elderflower liqueur, and grapefruit bitters. In the glass, the Sweet Hereafter shared a floral note from the blanc vermouth and the St. Germain elements that led into a peach and white grape sip. Next, the swallow gave forth pisco, floral, and grapefruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQthN3LaaSwuxIOfIsDPOtjHURnbcM2Fo0fo_0IXF-g4c2JwvGw2Y_99Li4aYlB8L_Dyf9Xmx9BpEkFQ3GLx6oai2N7BAQtPgvkadMhndwjeDz2AIWD7CNq76Bw6pjFVGqs8BTXnoHHzS/s320/sweethereafter2547.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQthN3LaaSwuxIOfIsDPOtjHURnbcM2Fo0fo_0IXF-g4c2JwvGw2Y_99Li4aYlB8L_Dyf9Xmx9BpEkFQ3GLx6oai2N7BAQtPgvkadMhndwjeDz2AIWD7CNq76Bw6pjFVGqs8BTXnoHHzS/s800/sweethereafter2547.jpg", "comment_count": 0 }, { "title": "peabody", "url": "https://cocktailvirgin.blogspot.com/2017/04/peabody.html", "published": "2017-04-28T08:00:00.000-04:00", "updated": "2017-06-30T10:17:33.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "sloe gin", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "2 dash Sloe Gin (1/2 oz Averell Damson)", "2 dash Dry Vermouth (3/4 oz La Quintinye)", "1 dash Picon Bitters (1/4 oz Amer Picon)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n2 dash Sloe Gin (1/2 oz Averell Damson)\n2 dash Dry Vermouth (3/4 oz La Quintinye)\n1 dash Picon Bitters (1/4 oz Amer Picon)\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I began flipping through\nPioneers of Mixing at Elite Bars: 1903-1933\nfor my post-shift drink. In the American whiskey section, the Peabody with rye, sloe gin, and dry vermouth reminded me of No. 9 Park's\nSloe Ryed\nbut with Amer Picon instead of apricot and mint. Moreover, it also seemed like it could be a sloe gin for Maraschino version of the Brooklyn. Once prepared, the Peabody gave forth dark fruit and rye aromas. Next, a dry berry and malt sip led into rye, bitter orange, and an almost cherry-like flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZjC6ffw-lAgq7X8fPcTQxxMwu2uS3m8jmvF8JZBqJhfcrKscReiDsA25fbOpm5qWwzmV7kyL5_6PRzo5et_OlazqH3G3dn0zKepyaSeCS0rdAfjcgMMk8GBxg4A1NmYJb2izatrEcm3A/s320/peabody2549.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZjC6ffw-lAgq7X8fPcTQxxMwu2uS3m8jmvF8JZBqJhfcrKscReiDsA25fbOpm5qWwzmV7kyL5_6PRzo5et_OlazqH3G3dn0zKepyaSeCS0rdAfjcgMMk8GBxg4A1NmYJb2izatrEcm3A/s800/peabody2549.jpg", "comment_count": 0 }, { "title": "regal amburana", "url": "https://cocktailvirgin.blogspot.com/2017/04/regal-amburana.html", "published": "2017-04-29T08:00:00.000-04:00", "updated": "2017-06-30T10:16:58.751-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Gil Bouhana", "source": "Milk & Honey", "year": null }, "categories": [ "cachaça", "honey", "lime juice" ], "ingredients": [ "2 oz Aged Cachaça (Seleta Gold)", "7/8 oz Lime Juice (3/4 oz)", "3/4 oz Honey Syrup (I used 1:1)", "2 inch Grapefruit Swath" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).", "body_text": "2 oz Aged Cachaça (Seleta Gold)\n7/8 oz Lime Juice (3/4 oz)\n3/4 oz Honey Syrup (I used 1:1)\n2 inch Grapefruit Swath\nShake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).\nAfter work two Saturdays ago, my thirst led me to\nSasha Petraske: Regarding Cocktails\n. There, I was lured in for a Daiquiri-like number called the Regal Amburana. Bartender Gil Bouhana took Milk & Honey's love of Daiquiris and used a piece of grapefruit peel as a bittering agent which became known as the \"Regal\" treatment. For a spirit, he opted for Avua Amburana, and I matched it with a cachaça aged for 2 years in amburana casks from Seleta. Once shaken and strained, the Regal Amburana gave forth grassy, floral, and grapefruit aromas. Next, honey and lime mingled on the sip, and the swallow showcased the funky grassy rum and the honey-floral notes from the syrup with a grapefruit finish from the peel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHChYTrZ5ql-JnREz2KmQ_iwwHCSTBzQfTugSlqgoMAGCOqGcFNEF_SHCUReBCvYXpydjpSxN31QTuJwFivL0_KJlVsj7089I_4Zxy8uNmkW2urTPclq9Dwu2RWl92lpzGR1YA_5EFbSW3/s320/regalamb2550.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHChYTrZ5ql-JnREz2KmQ_iwwHCSTBzQfTugSlqgoMAGCOqGcFNEF_SHCUReBCvYXpydjpSxN31QTuJwFivL0_KJlVsj7089I_4Zxy8uNmkW2urTPclq9Dwu2RWl92lpzGR1YA_5EFbSW3/s800/regalamb2550.jpg", "comment_count": 0 }, { "title": "island of martinique cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/04/island-of-martinique-cocktail.html", "published": "2017-04-30T08:00:00.000-04:00", "updated": "2017-06-30T10:16:20.715-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "blend", "attribution": { "creator": "Donn Beach", "source": "Potions of the Caribbean", "year": 1948 }, "categories": [ "bitters (Angostura)", "falernum", "honey", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Gold Rhum Agricole (Depaz)", "1/2 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/4 oz Don's Honey (2:1) (1/3 oz Honey 1:1 Syrup)", "1 dash Angostura Bitters" ], "instructions": "Blend with 3 oz crushed ice for 5 seconds (shake with ice) and strain into a cocktail glass.", "body_text": "1 1/2 oz Gold Rhum Agricole (Depaz)\n1/2 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/4 oz Don's Honey (2:1) (1/3 oz Honey 1:1 Syrup)\n1 dash Angostura Bitters\nBlend with 3 oz crushed ice for 5 seconds (shake with ice) and strain into a cocktail glass.\nAfter rounding out my work week two Sundays ago, I selected Beachbum Berry's\nPotions of the Caribbean\nfor my evening's escape. There, I was lured in by the Island of Martinique Cocktail that was Donn Beach's \"tikified 'Ti Punch\" from 1948 that he described as, \"Lusty Martinique rums aged in casks for 120 moons. Subtly combined with falernum, wild honey, Angostura Bitters, and Maui mountain limes.\" Overall, the combination reminded me of Eastern Standard's\nChappaquiddick\nwith different rum and bitters choices. Lacking a rhum agricole aged for 10 years as per the poetic description, I used a younger one from Depaz. And my store was out of Hawaiian citrus, so I just utilized regular Persian limes.\nThe Island of Martinique Cocktail was similar to the Regal Amburana the night before minus the grapefruit notes but with the addition of spice. Here, the drink began with a grassy and honey-floral bouquet. Next, honey and lime mixed on the sip, and the swallow complemented funky rum notes with ginger, clove, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsQCkN21RqIpAXz0QLGuvdYeI_wL4aVMfHkc-w6p-7Z8KumXTyeLLAww3ZG9bUhZmNbpHzu9WNSLsdFaMBGRKrXvhqS3ArAsxKF3f_C_WCdQ5vyswCOLM9lbnJRbzFIVFpdULYj6sRoj8/s320/islandmartinique2552.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsQCkN21RqIpAXz0QLGuvdYeI_wL4aVMfHkc-w6p-7Z8KumXTyeLLAww3ZG9bUhZmNbpHzu9WNSLsdFaMBGRKrXvhqS3ArAsxKF3f_C_WCdQ5vyswCOLM9lbnJRbzFIVFpdULYj6sRoj8/s800/islandmartinique2552.jpg", "comment_count": 0 }, { "title": "black magic", "url": "https://cocktailvirgin.blogspot.com/2017/05/black-magic.html", "published": "2017-05-01T08:00:00.001-04:00", "updated": "2023-04-07T20:01:29.083-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "absinthe", "cognac", "fernet-branca", "rum", "simple syrup" ], "ingredients": [ "1 oz Hine H Cognac (Camus VS)", "1 oz Angostura 5 Year Rum (7 Year)", "1/2 oz Marie Brizard White Crème de Menthe (Tempus Fugit)", "1 tsp Fernet Branca", "1 tsp Simple Syrup" ], "instructions": "Stir with ice and strain into a cocktail coupe pre-rinsed with Pontarlier Absinthe (Butterfly).", "body_text": "1 oz Hine H Cognac (Camus VS)\n1 oz Angostura 5 Year Rum (7 Year)\n1/2 oz Marie Brizard White Crème de Menthe (Tempus Fugit)\n1 tsp Fernet Branca\n1 tsp Simple Syrup\nStir with ice and strain into a cocktail coupe pre-rinsed with Pontarlier Absinthe (Butterfly).\nFor a nightcap two Mondays ago, I selected the\nDeath & Co. Cocktail Book\nfrom the drink book shelf and stumbled upon the Black Magic that I had somehow overlooked before. The recipe was Thomas Waugh's 2009 creation that utilized small amounts of absinthe and Fernet to color a classic\nStinger\n(with rum). Indeed, the combination of rum, brandy, and crème de menthe reminded me of the\nTangier Nights\nfrom 1937s\nCafé Royal Cocktail Book\nwhere the rum component was Swedish punsch.\nThe Black Magic greeted the nose with a complex but not overpowering combination of anise, minty, and menthol aromas. Next, a lightly caramel sip shared a decent amount of sweetness, and the swallow was a pleasant blend of brandy, rum, and mint flavors. With Tempus Fugit's crème de menthe, the drink was rather elegant as opposed to Stingers that I have tried with cheaper mint liqueurs.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkF4_1z3d-3rM61iRN6MY0HzSV8bbq59wpy92r19Rq1Ds75eHuMQLylI4_rIY4dd5ogLvDPqBUrj9_pRc4zg5ZaU1Qi5VoJPd4xgbHKfUwQB26AN5MQzyUikVTV5-23rl-fEtCxFVHYwG/s320/blackmagic2557.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkF4_1z3d-3rM61iRN6MY0HzSV8bbq59wpy92r19Rq1Ds75eHuMQLylI4_rIY4dd5ogLvDPqBUrj9_pRc4zg5ZaU1Qi5VoJPd4xgbHKfUwQB26AN5MQzyUikVTV5-23rl-fEtCxFVHYwG/s800/blackmagic2557.jpg", "comment_count": 0 }, { "title": "100 year old cigar", "url": "https://cocktailvirgin.blogspot.com/2017/05/100-year-old-cigar.html", "published": "2017-05-02T08:00:00.000-04:00", "updated": "2017-06-30T10:06:25.654-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Maks Pazuniak", "source": "Jupiter Disco", "year": null }, "categories": [ "absinthe", "benedictine", "bitters (Angostura)", "cynar", "rum", "scotch" ], "ingredients": [ "1 3/4 oz Zacapa 23 Rum (Plantation Dark)", "1/2 oz Cynar", "1/2 oz Benedictine", "1/4 oz Laphroaig 10 Year Scotch", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into an absinthe-rinsed (Pernod) coupe glass.", "body_text": "1 3/4 oz Zacapa 23 Rum (Plantation Dark)\n1/2 oz Cynar\n1/2 oz Benedictine\n1/4 oz Laphroaig 10 Year Scotch\n1 dash Angostura Bitters\nStir with ice and strain into an absinthe-rinsed (Pernod) coupe glass.\nTwo Mondays ago, I turned to a recipe that I had spotted in a\nSeriousEats\narticle\nthat had recipes from the\nBrookyln Bartender\nbook. The one that called out to me was Maks Pazuniak's 100 Year Old Cigar that he created at Jupiter Disco. Once prepared, it offered an anise aroma from the absinthe rinse that later gave way to smoke and Cynar's herbal notes. Next, the sip was rather caramel from the Cynar and aged rum, and the swallow shared rum, peaty smoke, and funky herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvQpKC2QAUAgoXaapIVIxVRUHu55aeZj2nf7Ed-tMAsh8wHNO4bDJascJJgfDaOeIxM2lgXasOeCJlFK1eoVw5NMEeuju-mr5Qrd7pwaQp4rLdk3lUeel9NE7HRqj84veT2N-nsyOqpM9/s320/oldcigar2558.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvQpKC2QAUAgoXaapIVIxVRUHu55aeZj2nf7Ed-tMAsh8wHNO4bDJascJJgfDaOeIxM2lgXasOeCJlFK1eoVw5NMEeuju-mr5Qrd7pwaQp4rLdk3lUeel9NE7HRqj84veT2N-nsyOqpM9/s800/oldcigar2558.jpg", "comment_count": 3 }, { "title": "thistle & vine", "url": "https://cocktailvirgin.blogspot.com/2017/05/thistle-vine.html", "published": "2017-05-03T08:00:00.000-04:00", "updated": "2017-06-30T10:05:50.823-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sebastian Tlls", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro", "bitters (Angostura)", "lemon juice", "orgeat", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 1/2 oz Lunazul Blanco Tequila", "1/2 oz Cardamaro", "1/2 oz Cinnamon Syrup", "1/4 oz Orgeat", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Lunazul Blanco Tequila\n1/2 oz Cardamaro\n1/2 oz Cinnamon Syrup\n1/4 oz Orgeat\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, Andrea and I visited Eastern Standard for dinner. For a first drink, I asked bartender Sebastian Tlls for the Thistle & Vine. I was a little confused since Cardamaro was not listed as an ingredient, and the combination of tequila, cinnamon, orgeat, and lemon reminded me a bit of an agave\nCuban Anole\n. However, with the Cardamaro in the mix, not only did the name make sense since it is a wine-based amaro made with blessed thistle, but the drink took a different direction than a Mai Tai riff.\nThe Thistle & Vine began with a tequila and cinnamon bouquet that led into a creamy lemon sip. Next, the swallow provided tequila, nutty, herbal, and cinnamon flavors that rounded out this cocktail that surprisingly turned out to be more elegant than tropical given the menu's listed ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODJ9ateOx4KsmF4v6vdtTD7QeUAjds3SId0w0T99uv0E-_TX_JPSTp0_JhJe_sbtr5teFBlbQSdIxVWjznI0Eezmy4cqsfCYXO4KdJuFtXV5MCTVaqNBzt4DqpbHVXX2Xat_dWALJwK9e/s320/thistlevine2561.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODJ9ateOx4KsmF4v6vdtTD7QeUAjds3SId0w0T99uv0E-_TX_JPSTp0_JhJe_sbtr5teFBlbQSdIxVWjznI0Eezmy4cqsfCYXO4KdJuFtXV5MCTVaqNBzt4DqpbHVXX2Xat_dWALJwK9e/s800/thistlevine2561.jpg", "comment_count": 0 }, { "title": "born on the bayou", "url": "https://cocktailvirgin.blogspot.com/2017/05/born-on-bayou.html", "published": "2017-05-04T08:00:00.000-04:00", "updated": "2017-06-30T10:04:50.786-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Josh Cross", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "benedictine", "bitters (aromatic)", "herbsainte", "rum", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Privateer Amber Rum", "1/2 oz Diplomatico Reserva Exclusiva Rum", "3/4 oz Dolin Rouge Sweet Vermouth", "3/4 oz Benedictine", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with \"smoky Herbsaint (2 parts Herbsaint to 1 part Laphroaig Scotch)\". Garnish with lemon oil from a twist.", "body_text": "1 oz Privateer Amber Rum\n1/2 oz Diplomatico Reserva Exclusiva Rum\n3/4 oz Dolin Rouge Sweet Vermouth\n3/4 oz Benedictine\n1 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a rocks glass rinsed with \"smoky Herbsaint (2 parts Herbsaint to 1 part Laphroaig Scotch)\". Garnish with lemon oil from a twist.\nTwo Thursdays ago, I was able to get out of work early enough to catch last call at Backbar. For a nightcap drink, I asked Carlo Caroscio for the Born on the Bayou. Carlo described how it was created by Josh Cross as his rum riff on the\nCocktail à la Louisiane\n. Moreover, the recipe utilized a more spirit forward recipe seen in the\nPDT Cocktail Book\nopposed to the original's equal parts structure. Once served, the Born on the Bayou generated a lemon, smoke, and anise aroma. Next, caramel and grape on the sip transitioned into rum, herbal, allspice, clove, and cinnamon on the swallow. While a somewhat different flavor profile than the classic, the smooth complexity and general feel of the original was still present.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rJZ9riVvhivDgKtgOri0z5hVelbB8rl7ij7DO4CBdIU9ZvI8fbkrzd-tqQ_cixWVQeaLrczzMhB5Nkb2pRAr9_TM0sktpP2YjiRUc1cpvybff9wmNQiu3-09ABGTNzD-LoVfMI5YdahA/s320/bornbayou2563.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rJZ9riVvhivDgKtgOri0z5hVelbB8rl7ij7DO4CBdIU9ZvI8fbkrzd-tqQ_cixWVQeaLrczzMhB5Nkb2pRAr9_TM0sktpP2YjiRUc1cpvybff9wmNQiu3-09ABGTNzD-LoVfMI5YdahA/s800/bornbayou2563.jpg", "comment_count": 0 }, { "title": "dovetail", "url": "https://cocktailvirgin.blogspot.com/2017/05/dovetail.html", "published": "2017-05-05T08:00:00.000-04:00", "updated": "2017-06-30T10:03:53.247-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Andy Chu", "source": "Everleigh", "year": 2015 }, "categories": [ "bitters (Peychaud's)", "grapefruit juice", "lime juice", "maraschino", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Lunazul Reposado)", "1/2 oz Maraschino Liqueur (Luxardo)", "1 oz Grapefruit Juice", "1/2 oz Lime Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime wedge (wheel).", "body_text": "1 1/2 oz Tequila (Lunazul Reposado)\n1/2 oz Maraschino Liqueur (Luxardo)\n1 oz Grapefruit Juice\n1/2 oz Lime Juice\n2 dash Peychaud's Bitters\nShake with ice, strain into a cocktail glass, and garnish with a lime wedge (wheel).\nFor my post-shift drink at home two Friday nights ago, I began flipping through\nA Spot at the Bar: Welcome to Everleigh\n. There, I came upon the Dovetail that was Andy Chu's 2015 riff on the\nHemingway Daiquiri\nthat he created at Everleigh, although the \"dove\" part me think of a Paloma thanks in part to the\nDove & Daisy\ndrink. Once prepared, the Dovetail filled the nose with agave, lime, and nutty Maraschino notes. Next, grapefruit and lime on the sip transitioned into tequila and dry cherry on the swallow with a nutty and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCvGpKIprBLYwxQe209mRuo6NdfFKJbCnD1UzYGaSa1sHxZ87Rq-wB6Ux8Z-EkTmxT-IMdJ4WmxPKNM0cyjfIzetbZ_DTOpThg3RykWy3PrwqihIpVpINevtUimEQxNOd2RAM0uzs5JMp/s320/dovetail2565.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCvGpKIprBLYwxQe209mRuo6NdfFKJbCnD1UzYGaSa1sHxZ87Rq-wB6Ux8Z-EkTmxT-IMdJ4WmxPKNM0cyjfIzetbZ_DTOpThg3RykWy3PrwqihIpVpINevtUimEQxNOd2RAM0uzs5JMp/s800/dovetail2565.jpg", "comment_count": 0 }, { "title": "tre amari fizz", "url": "https://cocktailvirgin.blogspot.com/2017/05/tre-amari-fizz.html", "published": "2017-05-06T08:00:00.000-04:00", "updated": "2017-06-30T10:03:06.873-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "averna", "cream", "cynar", "egg white", "fernet-branca", "ginger beer", "lemon juice", "simple syrup" ], "ingredients": [ "3/4 oz Averna", "3/4 oz Fernet Branca", "3/4 oz Cynar", "1/4 oz Demerara Syrup", "1/2 oz Lemon Juice", "2 oz Heavy Cream", "1 Egg White", "4 drop Orange Blossom Water" ], "instructions": "Shake once without ice and once with ice, strain into a Collins glass with 2 oz ginger beer, garnish with an orange twist, and add a straw.", "body_text": "3/4 oz Averna\n3/4 oz Fernet Branca\n3/4 oz Cynar\n1/4 oz Demerara Syrup\n1/2 oz Lemon Juice\n2 oz Heavy Cream\n1 Egg White\n4 drop Orange Blossom Water\nShake once without ice and once with ice, strain into a Collins glass with 2 oz ginger beer, garnish with an orange twist, and add a straw.\nTwo Saturday nights ago, one of the blog readers from San Francisco was back in Boston and visiting Loyal Nine. One of his tablemates approached the bar and asked for a drink to end out the West Coast visitor's evening. Instead of a Flip, I decided to go in the style of a New Orleans (a/k/a Ramos) Fizz using three different amari akin to my single amaro Fizz, the\nFratelli Fizz\n. For the trio, I selected Fernet, Averna, and Cynar and instead of soda water, I opted for ginger beer akin to the\nFernet Buck\nand\nCynar Buck\n. The end result was so good, that the original requester of the drink got envious and asked if he could have one as well (and that second one is the the one in the photo above).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuwEqc1j7fH3Vm1SMFLwh_xMbGsCURjy7-PDxqs6BuZ5tXYIhLJvqsXloYN5g9OqoEFN_IL2Enyhe4kWBwbD3t_ikZBAAohz2y7IpPRRVP5JWK9oWVdd9iEJ5LxiULYvjgY3Yv2MtcXnV/s320/treamarifizz.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuwEqc1j7fH3Vm1SMFLwh_xMbGsCURjy7-PDxqs6BuZ5tXYIhLJvqsXloYN5g9OqoEFN_IL2Enyhe4kWBwbD3t_ikZBAAohz2y7IpPRRVP5JWK9oWVdd9iEJ5LxiULYvjgY3Yv2MtcXnV/s800/treamarifizz.jpg", "comment_count": 0 }, { "title": "elvis in swim trunks", "url": "https://cocktailvirgin.blogspot.com/2017/05/elvis-in-swim-trunks.html", "published": "2017-05-08T08:00:00.000-04:00", "updated": "2017-06-30T10:02:16.848-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Dean Pryor", "source": "The Gorbals", "year": null }, "categories": [ "absinthe", "apricot liqueur", "lime juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Ron Abuelo 7 Year Rum (Barbancourt 8 Year)", "1/2 oz Lime Juice", "1 oz Pineapple Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Simple Syrup", "2 dash Absinthe (1 bsp Pernod)" ], "instructions": "Shake with ice, strain into a double Old Fashioned glass with a large ice cube (Tiki mug with crushed ice), and garnish with a mint sprig. ShakeStir", "body_text": "1 1/2 oz Ron Abuelo 7 Year Rum (Barbancourt 8 Year)\n1/2 oz Lime Juice\n1 oz Pineapple Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Simple Syrup\n2 dash Absinthe (1 bsp Pernod)\nShake with ice, strain into a double Old Fashioned glass with a large ice cube (Tiki mug with crushed ice), and garnish with a mint sprig.\nTwo Mondays ago, I replenished my pineapple juice supply so I was ready to make a drink that I had spotted on the\nShakeStir\nsite by Dean Pryor of The Gorbals in Los Angeles. The recipe was called the Elvis in Swim Trunks, and the name was partially explained with \"Rum did for the Gimlet [Daiquiri?] what Elvis did for the PB & J.\" Overall, the combination reminded me of the\nHotel Nacional Special\nfrom Charles H. Baker Jr. with a touch of absinthe in the mix.\nThe recipe also let me utilize the my garden's mint that has resurfaced early after a short and not too cold winter, and that garnish pleasantly greeted the nose. On the sip, the lime and pineapple juices took center stage, and the swallow was a combination of the rum, apricot, and pineapple with the absinthe flavors appearing on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciR72QpdO1zOBBKo0PkMwtHOe3ryZ4qFtenUS2U94eWontb6xK1iu_UH60I2hyphenhyphenbgwADQ8TrNhCm9LN5BYkZHdp7ASni0Jc2Ns4Ose5mc0Sp9V9oOa2-UYECSF5OAwt2CLAB5QsQxVRP3F/s320/elvisswimtrunks2568.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciR72QpdO1zOBBKo0PkMwtHOe3ryZ4qFtenUS2U94eWontb6xK1iu_UH60I2hyphenhyphenbgwADQ8TrNhCm9LN5BYkZHdp7ASni0Jc2Ns4Ose5mc0Sp9V9oOa2-UYECSF5OAwt2CLAB5QsQxVRP3F/s800/elvisswimtrunks2568.jpg", "comment_count": 0 }, { "title": "hemingway daiquiri", "url": "https://cocktailvirgin.blogspot.com/2017/05/hemingway-daiquiri.html", "published": "2017-05-10T08:00:00.000-04:00", "updated": "2017-06-30T10:01:34.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "La Florida", "year": null }, "categories": [ "grapefruit juice", "lime juice", "maraschino", "rum (white)" ], "ingredients": [ "2 oz Banks 5 Island Rum (Plantation 3 Star)", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Luxardo Maraschino Liqueur" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel. Shake well and strain into cocktail glass. Serve frappe.", "body_text": "2 oz Banks 5 Island Rum (Plantation 3 Star)\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Luxardo Maraschino Liqueur\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nAfter making the\nDovetail\na few nights before, it dawned on me that I had never written about the Hemingway Daiquiri despite having had and made plenty at both home and work and riffed on the general recipe such as in the\nManeater\n. The recipe that I sourced two Wednesdays ago was from the\nPDT Cocktail Book\nfor it was the closest to the recipe I make at work (1 1/2 oz Privateer Silver, 1/2 oz each grapefruit juice, lime juice, and Maraschino) since many recipes have less grapefruit in the mix. Author Jim Meehan described the drink as the \"Cuban Bar La Florida's Daiquiri #3 served without the sugar for diabetic author and barfly Ernest Hemingway.\" Looking at my copy of\nLa Florida Cocktail Book\n, their Daiquiri #3 was listed as follows:\nDaiquiri Num. 3\n• 2 oz Bacardi Rum\n• 1 spoon Sugar\n• 1 tsp Grapefruit Juice\n• 1 tsp Maraschino\n• Juice 1/2 lime\nShake well and strain into cocktail glass. Serve frappe.\nDespite the sugar or simple syrup being removed in the PDT and many other recipes for the Hemingway Daiquiri, the citrus' tartness is balanced by a higher proportion of Maraschino liqueur (other recipes, split the Maraschino with simple syrup to tone down the overall nuttiness or specifically call for a less nutty Maraschino liqueur brand such as Stock or Maraska). The reason I prefer a bit more grapefruit in the mix is that it helps to differentiate the #3 and the Hemingway Daiquiris from the Daiquiri #4 (rum, sugar, Maraschino, lime juice). Once prepared, the Hemingway Daiquiri shared a lime and nutty cherry aroma. Next, the citrusy sip of lime and grapefruit had hints of cherry, and the swallow gave forth rum and cherry flavors with a tart grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdaXQVTr8lB-RaHvnc3o2B2eH7m9LOmJDvCbyVEPWiLf8RRe4EGXgAWMlULkTZyT5chqhauZZ3Wt0QlR__xL01s5FWBig95g7pfp2BisMA3Rtcdq_c4rqtf93Hz39p4Pr4GlSim21Z67c/s320/hemingwaydto2570.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdaXQVTr8lB-RaHvnc3o2B2eH7m9LOmJDvCbyVEPWiLf8RRe4EGXgAWMlULkTZyT5chqhauZZ3Wt0QlR__xL01s5FWBig95g7pfp2BisMA3Rtcdq_c4rqtf93Hz39p4Pr4GlSim21Z67c/s800/hemingwaydto2570.jpg", "comment_count": 2 }, { "title": "revenge of the lawn", "url": "https://cocktailvirgin.blogspot.com/2017/05/revenge-of-lawn.html", "published": "2017-05-11T08:00:00.000-04:00", "updated": "2017-06-30T10:00:38.257-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "gin", "lemon juice", "punt e mes", "tea" ], "ingredients": [ "1 1/2 oz Berkshire Ethereal Gin", "1/2 oz Green Tea Syrup", "1/2 oz Punt e Mes", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime \"lawn\" twist.", "body_text": "1 1/2 oz Berkshire Ethereal Gin\n1/2 oz Green Tea Syrup\n1/2 oz Punt e Mes\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lime \"lawn\" twist.\nFor our Spring-themed drink of the day week at Loyal Nine, I thought about my grass coming back in from its Winter slumber as well as figuring out how to fill in bare patches and do in the weeds that were also cropping up. So two Thursdays ago, I went with the grassiness of green tea syrup and the earthiness of Punt e Mes and paired those with gin botanicals to capture the green blades and the fertile dirt. For a name, I paid tribute to author Richard Brautigan and his 1971 collection of short stories entitled \"Revenge of the Lawn.\" Perhaps Brautigan was on my mind (despite not having read any of his books in years) since I had been proofreading my new book's recipes and remembered Scott Holliday's\nBrautigan\n. The lawn theme was solidified with a lime twist that looked like either a mustache guard or a lawn as it was attached to the side of the coupe glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUy_ZbgHhilzWiW9hu3QCmogQBtex4bE6ppHHnGynlpwftHOZtxbe3k1z03F1kbUfVRNOjWCyC8B8DjuktczWlaKlEeIfOwl1BQ-WJGE7nnUaZvTZ9nbmErtgSsUMu5upBrjz7vUGv4Ylx/s320/revengelawn.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUy_ZbgHhilzWiW9hu3QCmogQBtex4bE6ppHHnGynlpwftHOZtxbe3k1z03F1kbUfVRNOjWCyC8B8DjuktczWlaKlEeIfOwl1BQ-WJGE7nnUaZvTZ9nbmErtgSsUMu5upBrjz7vUGv4Ylx/s800/revengelawn.jpg", "comment_count": 0 }, { "title": "i love lamp", "url": "https://cocktailvirgin.blogspot.com/2017/05/i-love-lamp.html", "published": "2017-05-12T08:00:00.000-04:00", "updated": "2017-06-30T09:59:50.376-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jordan Browers", "source": "Mayahuel", "year": null }, "categories": [ "bitters (Angostura)", "creme de banane", "lime juice", "pineapple juice", "rum", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Lunazul)", "1 oz Demerara Rum (El Dorado 5 Year)", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "3/4 oz Giffard Banane du Bresil", "1/4 oz Agave Nectar", "4 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a double Old Fashioned glass, fill with ice, and garnish with a pineapple fruit leaf (omit).", "body_text": "1 oz Reposado Tequila (Lunazul)\n1 oz Demerara Rum (El Dorado 5 Year)\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n3/4 oz Giffard Banane du Bresil\n1/4 oz Agave Nectar\n4 dash Angostura Bitters\nShake with ice, strain into a double Old Fashioned glass, fill with ice, and garnish with a pineapple fruit leaf (omit).\nTwo Fridays ago, I was excited to flip through my new issue of\nImbibe Magazine\nwhere I stopped at the article on banana liqueur. Of the three recipes, I was lured in by the\nAnchor Man\n-themed I Love Lamp created by Jordan Browers of Mayahuel. Once mixed, the I Love Lamp gave forth a clove bouquet with hints of agave to the nose. Next, the lime and pineapple colored the sip, and the swallow shared tequila, rum, and banana flavors with an allspice and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPy7DNKuMZX6A3uDYircrc1C8iPhB747vL-3lENP6mw6ij3Kq689DXk1lmXziJbQkcpPpHWTNeNQ3w7al-JAzq5bPtXZi4fj4kdpIntLYoSVmyzqZx6HRmlA7SiqZDgFhhXvu35Sq_mvqo/s320/ilovelamp2572.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPy7DNKuMZX6A3uDYircrc1C8iPhB747vL-3lENP6mw6ij3Kq689DXk1lmXziJbQkcpPpHWTNeNQ3w7al-JAzq5bPtXZi4fj4kdpIntLYoSVmyzqZx6HRmlA7SiqZDgFhhXvu35Sq_mvqo/s800/ilovelamp2572.jpg", "comment_count": 1 }, { "title": "mercy, mercy", "url": "https://cocktailvirgin.blogspot.com/2017/05/mercy-mercy.html", "published": "2017-05-13T08:00:00.000-04:00", "updated": "2017-06-30T09:59:06.355-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joseph Schwartz", "source": "Little Branch", "year": null }, "categories": [ "aperol", "bitters (Angostura)", "gin", "lillet" ], "ingredients": [ "2 oz Gin (Beefeater)", "1/2 oz Aperol", "1/2 oz Cocchi Americano", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Gin (Beefeater)\n1/2 oz Aperol\n1/2 oz Cocchi Americano\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Saturdays ago, I reached for my new purchase of Clair McLafferty's\nThe Classic & Craft Cocktail Recipe Book\nafter my evening's work shift. There, I was lured in by the Mercy, Mercy crafted by Joseph Schwartz while at Little Branch in Manhattan that reminded me of Charlotte Voisey's Unusual Negroni but more spirit forward and with the addition of aromatic bitters.\nThe Mercy, Mercy began with an orange aroma that was joined by peach and pine notes. Next, a lightly citrus-driven sip led into gin and a Christmas spice-tinged bitterness on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgde9BCaDO7PqXs7eztcV22DMxwpGq-bSDNjnzR4xoiElP9Zo8yBTPd40HKz_XJT4MPAD5e6QmVAUA39ZjTeUIAaPYVsIUwcSy8n9-4S6FnFaQllGtEuPhgVcLx-Z9C124xIsFG1TushPxX/s320/mercymercy2574.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgde9BCaDO7PqXs7eztcV22DMxwpGq-bSDNjnzR4xoiElP9Zo8yBTPd40HKz_XJT4MPAD5e6QmVAUA39ZjTeUIAaPYVsIUwcSy8n9-4S6FnFaQllGtEuPhgVcLx-Z9C124xIsFG1TushPxX/s800/mercymercy2574.jpg", "comment_count": 0 }, { "title": "shark's tooth #2", "url": "https://cocktailvirgin.blogspot.com/2017/05/sharks-tooth-2.html", "published": "2017-05-14T08:00:00.000-04:00", "updated": "2017-06-30T09:58:14.883-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "lemon juice", "passion fruit syrup", "rum", "sloe gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Puerto Rican Rum (2 1/2 oz Plantation 3 Star)", "1/4 oz Lemon Juice (1/2 oz)", "1/4 oz Dry Vermouth (1/2 oz La Quintinye)", "1/4 oz Sloe Gin (1/2 oz Atxa Patxaran)", "1 dash Passion Fruit (1/4 oz PF Syrup)" ], "instructions": "Stir with ice, strain into a 10 oz glass, and fill with seltzer water (shake with ice, strain into a Tiki mug, fill with crushed ice, and skip the soda).", "body_text": "1 1/2 oz Puerto Rican Rum (2 1/2 oz Plantation 3 Star)\n1/4 oz Lemon Juice (1/2 oz)\n1/4 oz Dry Vermouth (1/2 oz La Quintinye)\n1/4 oz Sloe Gin (1/2 oz Atxa Patxaran)\n1 dash Passion Fruit (1/4 oz PF Syrup)\nStir with ice, strain into a 10 oz glass, and fill with seltzer water (shake with ice, strain into a Tiki mug, fill with crushed ice, and skip the soda).\nTwo Monday nights ago, I began the cocktail hour with a tropical number from our 1948 edition of the 1947 Trader Vic's\nBartender's Guide\ncalled the Shark's Tooth #2. I adapted the recipe to my tastes including taking a Sling and converting it more into a Tiki drink. Once built, the Shark's Tooth #2 offered mint and lemon notes to the nose thanks to the garnishes I added. Next, tropical fruit flavors from the passion fruit and lemon filled the sip, and the swallow shared rum and sloe berry. Overall, the sloe berry seemed to dominate here and perhaps doubling the passion fruit amount would help balance the flavor profile more.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvsSK694IK0-GsrB9fDqFEKyiwDeqdHhpGpts9FcrHtv_TUvXRdavApUIu0Thjr8aUJUYRp37MzTuHy8dBb-Fz5s8s9CPKI1XXHZg_bveevnEfepoHniOqQdmAUrc6Vihr9NJHhA5QOEL/s320/sharkstooth2576.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvsSK694IK0-GsrB9fDqFEKyiwDeqdHhpGpts9FcrHtv_TUvXRdavApUIu0Thjr8aUJUYRp37MzTuHy8dBb-Fz5s8s9CPKI1XXHZg_bveevnEfepoHniOqQdmAUrc6Vihr9NJHhA5QOEL/s800/sharkstooth2576.jpg", "comment_count": 0 }, { "title": "american negroni", "url": "https://cocktailvirgin.blogspot.com/2017/05/american-negroni.html", "published": "2017-05-15T08:00:00.000-04:00", "updated": "2017-06-30T09:57:26.832-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": null, "source": "A Seat at the Bar", "year": null }, "categories": [ "aperol", "bitters (Angostura)", "campari", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Bourbon (Fighting Cock 103)", "1 oz Cocchi Sweet Vermouth", "3/8 oz Aperol", "3/8 oz Campari", "1 dash Angostura Bitters" ], "instructions": "Build in a rocks glass, add ice, stir, and garnish with a lemon twist.", "body_text": "1 1/4 oz Bourbon (Fighting Cock 103)\n1 oz Cocchi Sweet Vermouth\n3/8 oz Aperol\n3/8 oz Campari\n1 dash Angostura Bitters\nBuild in a rocks glass, add ice, stir, and garnish with a lemon twist.\nAfter the Shark's Tooth #2, I reached for Michael Madrusan & Zara Young's\nA Seat at the Bar\nand found the American Negroni in the \"Aperitif Hour\" section. Essentially a Boulevardier with bitters and with the Campari split with another amaro like in the\nLeft Hand of Darkness\n. That amaro was Aperol and a similar split was seen in the Jungle Bird riff\nJets to Brazil\n.\nIn the glass, the American Negroni wafted a floral lemon bouquet to the nose that colored the grape and malt sip. Next, Bourbon flavors were joined with bitter orange on the swallow with a clove and allspice finish from the Angostura Bitters. Overall, the American Negroni was drier and less bitter than a Boulevardier but not all that different in the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VyG75Phyphenhyphen0q1ZLxvrmc8e3f1mqMb7DR1z5XBjVRSDCy2vwAsZ7_F1Gztjyfm7YX3pEcoEwdLD71MW7_KyBFFZ2AlPde5L6IWUXCl6PgphYlcd_c65a-FNIOpg9CnnZc0JQw2sOjjTDbPa/s320/americannegroni2578.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VyG75Phyphenhyphen0q1ZLxvrmc8e3f1mqMb7DR1z5XBjVRSDCy2vwAsZ7_F1Gztjyfm7YX3pEcoEwdLD71MW7_KyBFFZ2AlPde5L6IWUXCl6PgphYlcd_c65a-FNIOpg9CnnZc0JQw2sOjjTDbPa/s800/americannegroni2578.jpg", "comment_count": 0 }, { "title": "rancho la vista", "url": "https://cocktailvirgin.blogspot.com/2017/05/rancho-la-vista.html", "published": "2017-05-16T08:00:00.000-04:00", "updated": "2017-06-30T09:56:03.803-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Reese L. Milner", "source": "Bottoms Up", "year": null }, "categories": [ "falernum", "honey", "lemon juice", "lime juice", "rum" ], "ingredients": [ "1 jigger Lemon Juice (1/2 oz)", "1 jigger Lime Juice (1/2 oz)", "1/2 jigger Falernum (1/2 oz)", "2 tsp Honey (1/2 oz Honey Syrup 1:1)", "1/2 jigger Light Bacardi Rum (1/2 oz Caliche)", "1/2 jigger Dark Lemon Hart Rum (1/2 oz El Dorado 5 Year)", "1/2 jigger Havana Club Rum (1/2 oz Havana Club 7 Year)" ], "instructions": null, "body_text": "1 jigger Lemon Juice (1/2 oz)\n1 jigger Lime Juice (1/2 oz)\n1/2 jigger Falernum (1/2 oz)\n2 tsp Honey (1/2 oz Honey Syrup 1:1)\n1/2 jigger Light Bacardi Rum (1/2 oz Caliche)\n1/2 jigger Dark Lemon Hart Rum (1/2 oz El Dorado 5 Year)\n1/2 jigger Havana Club Rum (1/2 oz Havana Club 7 Year)\nMix and pour over ice in a 14 oz Collins glass (shake with ice, strain into a Collins glass, and fill with crushed ice). Float 1/2 jigger Myers Rum (1/2 oz Coruba), garnish with an orange twist, and add a straw.\nTwo Tuesdays ago, I began perusing Ted Saucier's\nBottoms Up\nfor the evening's libation. There, I came across the Rancho La Vista from Reese L. Milner of Beverly Hills whose description accompanying the drink read, \"One reclines in a large easy chair and, after a time, drifts into a peaceful state of oblivion. Amen.\" My later investigations turned up that the Milner family owned Rancho La Vista in Ojai, California, for 100 years or so. I was drawn in by the rum, citrus, falernum, and honey combination that worked so well in drinks like\nThree Dots and a Dash\n,\nChappaquiddick\n, and the\nIsland of Martinique\n. Moreover, I ended up altering the recipe and bringing it closer to how I make a\nJet Pilot\nto reduce the amount of citrus used as well as the rate that the drink would send one to oblivion.\nThe Rancho La Vista presented orange oils from the twist along with dark funky rum notes from the Coruba rum float to the nose. Next, the rums' caramel joined the lemon and lime on the sip, and the swallow gave forth rum, honey, and clove spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmDS_FuSDKD8eLCejULilO85JzKoSL7VS3WqffVLNqGVFsR8gfxI5NBDx__BZjqZBTvn-sCOzWZrLCP2HZkhwQ56td5JtZwJFZQBd9NhJldlLoLl003hmQ74ardqaa06L1c9Eg0P7dfeF/s320/rancholavista2579.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmDS_FuSDKD8eLCejULilO85JzKoSL7VS3WqffVLNqGVFsR8gfxI5NBDx__BZjqZBTvn-sCOzWZrLCP2HZkhwQ56td5JtZwJFZQBd9NhJldlLoLl003hmQ74ardqaa06L1c9Eg0P7dfeF/s800/rancholavista2579.jpg", "comment_count": 0 }, { "title": "by way of the dodo", "url": "https://cocktailvirgin.blogspot.com/2017/05/by-way-of-dodo.html", "published": "2017-05-17T08:00:00.000-04:00", "updated": "2017-06-30T09:55:16.791-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Matthew Rose", "source": "Watson and the Shark", "year": null }, "categories": [ "chartreuse (green)", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Green Chartreuse (3/4 oz)", "1 oz Lime Juice (3/4 oz)", "1 oz Passion Fruit Syrup (3/4 oz)", "1 oz Privateer Navy Yard Rum (3/4 oz)" ], "instructions": "Shake with ice, strain into a Collins (rocks) glass, fill with crushed ice, garnish with a cherry and Angostura Bitters (3 dashes), and add a straw.", "body_text": "1 oz Green Chartreuse (3/4 oz)\n1 oz Lime Juice (3/4 oz)\n1 oz Passion Fruit Syrup (3/4 oz)\n1 oz Privateer Navy Yard Rum (3/4 oz)\nShake with ice, strain into a Collins (rocks) glass, fill with crushed ice, garnish with a cherry and Angostura Bitters (3 dashes), and add a straw.\nTwo Wednesdays ago, I was searching for one of my drinks via the\nOnTheBar\napp when I pulled up one of Matthew Rose's recipes that he created at the Watson and the Shark Tiki bar upstairs at Short & Main in Gloucester. The recipe was the By Way of the Dodo that he described as his \"Tiki version of The Last Word.\" Since my work week overlaps with that bar's schedule of Thursday-Sunday, I decided to make it at home instead of waiting for a random day off. Since Green Chartreuse and passion fruit have worked well in some of Sahil Mehta's drinks like the\nFangataufa\nand\nChachalaca\n, I was ready to give this one a whirl.\nThe By Way of the Dodo presented a clove and allspice aroma from the Angostura Bitters garnish that led into a lime and passion fruit sip. Next, the overproof rum and Green Chartreuse herbal notes mingled on the swallow that finished smoothly from perhaps the passion fruit syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_UQZFvbLk7HTLO_89WV_xScYEg_6aVNQXomP8IUfnSHM0VtGexrDOpZ3hy1ToDmLZRmNtK2Ly6zpiPm8PO-M_HKVbGN_X4Z-qkz-mEEyJC8t-TPVk9fa6l_fE5dceDdrBWRSFY5jUB7f/s320/dodo2581.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_UQZFvbLk7HTLO_89WV_xScYEg_6aVNQXomP8IUfnSHM0VtGexrDOpZ3hy1ToDmLZRmNtK2Ly6zpiPm8PO-M_HKVbGN_X4Z-qkz-mEEyJC8t-TPVk9fa6l_fE5dceDdrBWRSFY5jUB7f/s800/dodo2581.jpg", "comment_count": 0 }, { "title": "oriente", "url": "https://cocktailvirgin.blogspot.com/2017/05/oriente.html", "published": "2017-05-18T08:00:00.000-04:00", "updated": "2017-06-30T09:54:30.650-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Trader Vic's Bartender's Guide", "year": 1947 }, "categories": [ "amer picon", "lime juice", "pineapple juice", "rum (white)", "sugar" ], "ingredients": [ "1 1/2 oz White Rum (Angostura White Oak)", "1 1/2 oz Pineapple Juice" ], "instructions": null, "body_text": "1 1/2 oz White Rum (Angostura White Oak)\n1 1/2 oz Pineapple Juice\nJuice 1/2 Lime (1/2 oz)\n1/2 tsp Sugar (1/2 oz Simple Syrup)\n2 dash Amer Picon (1/4 oz Torani Amer)\nMix in a blender with shaved ice and serve in a champagne glass (shake with ice and strain into a cocktail coupe).\nTwo Thursdays ago, I desired something tropical after my bar shift, so I turned to Trader Vic's\nBartender's Guide\n(1948 edition of the 1947 book) for inspiration. There, I was curious about the Oriente that was a pineapple juice-laden Daiquiri embittered by Amer Picon especially since Picon and pineapple pair so well together such as in the\nKahala Cooler\n. In the glass, the Oriente offered pineapple and floral lime aromas to the nose. Next, lime and pineapple on the sip gave way to rum and pineapple flavors merging into dark orange notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rZku2Jf9jbzaTcKOFq6bI6cMrUdK2KkPGmnGn4T2z3yysntUU8GRAe64nF6VUxKDsckN61222PcexaYoISkbETjihN4ya3CDIseSEDXG-riwMFxiiLnFqfWb2LIHt4qMGJcfKX6-1Wit/s1600/oriente2583.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rZku2Jf9jbzaTcKOFq6bI6cMrUdK2KkPGmnGn4T2z3yysntUU8GRAe64nF6VUxKDsckN61222PcexaYoISkbETjihN4ya3CDIseSEDXG-riwMFxiiLnFqfWb2LIHt4qMGJcfKX6-1Wit/s800/oriente2583.jpg", "comment_count": 0 }, { "title": "kingston", "url": "https://cocktailvirgin.blogspot.com/2017/05/kingston.html", "published": "2017-05-19T08:00:00.000-04:00", "updated": "2017-06-30T09:53:37.334-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Felix Allsop", "source": "A Spot at the Bar", "year": null }, "categories": [ "amaro", "curacao", "rum", "vermouth (dry)" ], "ingredients": [ "2 oz 12 Year Old Jamaican Rum (Appleton Reserve)", "1/2 oz Dolin Dry Vermouth (La Quintinye)", "1/4 oz Amaro Montenegro", "1 bsp Curaçao (Pierre Ferrand)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz 12 Year Old Jamaican Rum (Appleton Reserve)\n1/2 oz Dolin Dry Vermouth (La Quintinye)\n1/4 oz Amaro Montenegro\n1 bsp Curaçao (Pierre Ferrand)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nAfter work two Fridays ago, I sought out my nightcap in\nA Spot at the Bar\nand happened upon the Kingston crafted by Everleigh bar manager Felix Allsop. This was not the Daisy-like\nKingston\nthat appeared in Stan Jones'\nBarguide\nbut a straight spirits one featuring orange liqueur and an amaro. Once prepared, the Kingston imparted an orange oil over aged rum aroma. Next, sweet caramel balanced by dry white wine made up the sip, and the swallow gave forth rum, orange, and tangerine notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNE50ia2Ygcj975FBl_fukOKhmMHJNhbd448gkSFuacMGhO5vPlAX3qwzEzQs2Nfp0IGfX6JPF5Oe3aNl5pKZl4eCPpLHQSQr4P0SpRf_4cNa2jA2It45DECGioB-1cOGXZNySZvO-IzG/s320/kingston2586.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNE50ia2Ygcj975FBl_fukOKhmMHJNhbd448gkSFuacMGhO5vPlAX3qwzEzQs2Nfp0IGfX6JPF5Oe3aNl5pKZl4eCPpLHQSQr4P0SpRf_4cNa2jA2It45DECGioB-1cOGXZNySZvO-IzG/s800/kingston2586.jpg", "comment_count": 0 }, { "title": "historic core cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/05/historic-core-cocktail.html", "published": "2017-05-20T08:00:00.000-04:00", "updated": "2017-06-30T09:52:54.750-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Coltharp", "source": "Left Coast Libations", "year": 2010 }, "categories": [ "applejack", "bitters (Angostura)", "chartreuse (green)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Bonded Rye Whiskey (Rittenhouse)", "3/4 oz Bonded Apple Brandy (Laird's)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Green Chartreuse", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Bonded Rye Whiskey (Rittenhouse)\n3/4 oz Bonded Apple Brandy (Laird's)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Green Chartreuse\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nIn searching for a nightcap two Saturday nights ago, I ventured into my\nFood & Wine: Cocktails\nsection of the drink book library and selected the 2011 edition. There, I was drawn to John Coltharp's Historic Core Cocktail that also appeared in\nLeft Coast Libations\nin 2010. The\nFood & Wine\nbook provided the history that John created this recipe for a 2008 contest for drinks named after downtown Los Angeles sub-districts, and the Historic Core was the one that he lived in at the time. The\nLeft Coast Libations\nrecipe varies somewhat from the above for it is:\nHistoric Core Cocktail\n(\nLeft Coast Libations\n)\n• 1 1/2 oz Rittenhouse or Thomas Handy Rye\n• 1/2 oz Laird's Bonded Apple Brandy\n• 1/2 oz Green Chartreuse\n• 1/2 oz Carpano Antica Sweet Vermouth\n• 1 generous dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nOverall, the recipe reminded me a bit of PDT's\nHarvest Moon\nwith Lillet and Abbott's Bitters in place of the sweet vermouth and Angostura, and perhaps the\nSwafford\nwith Maraschino instead of vermouth. Once in the glass, the Historic Core proffered a lemon and apple bouquet. Malt and grape on the sip led into rye, apple, and herbal flavors on the swallow with a clove and apple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVVt5iy9Ju3gq9FEjDV3t88y2L-Ccg5TpkJNE0jdW5EPQvWYT2_EoV0wI_Y55u8otnpBuohI1iTUjiCYPytWCxrsm0tJfVjjC544gLhMnAzaGNZh2-iauvpYqgywhl22HyReAb9DalfaN/s320/historiccore2589.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVVt5iy9Ju3gq9FEjDV3t88y2L-Ccg5TpkJNE0jdW5EPQvWYT2_EoV0wI_Y55u8otnpBuohI1iTUjiCYPytWCxrsm0tJfVjjC544gLhMnAzaGNZh2-iauvpYqgywhl22HyReAb9DalfaN/s800/historiccore2589.jpg", "comment_count": 1 }, { "title": "signals, calls, & marches", "url": "https://cocktailvirgin.blogspot.com/2017/05/signals-calls-marches.html", "published": "2017-05-21T08:00:00.000-04:00", "updated": "2017-06-30T09:52:07.789-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Lindsey Scheer and Dave Kwon", "source": "Lush Life", "year": null }, "categories": [ "#other", "bitters (Angostura)", "gin", "licor 43", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Citadelle Gin", "1 oz Carpano Antica Sweet Vermouth", "1/4 oz Licor 43", "1/4 oz Luxardo Maraschino Liqueur", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Citadelle Gin\n1 oz Carpano Antica Sweet Vermouth\n1/4 oz Licor 43\n1/4 oz Luxardo Maraschino Liqueur\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Mondays ago, I attended the Bar Institute's Boston event held at Brass Union. After 6 solid talks, there was a charity bar night featuring three Boston bartenders serving 6 drinks named after songs written by Massachusetts artists. The one I was drawn to was the Signals, Calls, & Marches named after a Mission of Burma song, and Craigie on Main bartender Rob Ficks who mixed the drink told me that the Lush Life crew created that. When I asked Lush Life founder Lindsey Johnson about the drink, I was pointed to Lindsey Scheer who described how she and Dave Kwon created this drink along with some of the others on the list. The recipe reminded me of a\nMartinez\nwith the citrus and vanilla-driven Licor 43 added in the mix.\nSignals, Calls, & Marches gave forth an orange oil aroma over grape and vanilla notes. Next, the grape continued on into the sip where it mingled with the Maraschino's cherry, and the swallow shared gin, nutty, vanilla, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyFSFWkrgZsPj1bOZrv4hjChZse2K_-VjqQ1pohYb07VvDonjswDVVTnfgUTwMXjxYIYGOHYDoVEdLWT0t8tWZv090pEYlcd6oiKA8uDMOYqqcDmnVrXUGyRFoJhEyeM_UUE7o9Mks3IR/s320/signalscalls2590.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyFSFWkrgZsPj1bOZrv4hjChZse2K_-VjqQ1pohYb07VvDonjswDVVTnfgUTwMXjxYIYGOHYDoVEdLWT0t8tWZv090pEYlcd6oiKA8uDMOYqqcDmnVrXUGyRFoJhEyeM_UUE7o9Mks3IR/s800/signalscalls2590.jpg", "comment_count": 1 }, { "title": "velveteen", "url": "https://cocktailvirgin.blogspot.com/2017/05/velveteen.html", "published": "2017-05-22T08:00:00.000-04:00", "updated": "2017-06-30T09:51:14.909-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Gregory Fellows", "source": "Annisa", "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (green)", "falernum", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Russell's Rye (Old Overholt)", "3/4 oz Green Chartreuse", "3/4 oz Velvet Falernum", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cordial glass, and garnish with 4 drops Peychaud's Bitters.", "body_text": "2 oz Russell's Rye (Old Overholt)\n3/4 oz Green Chartreuse\n3/4 oz Velvet Falernum\n1/2 oz Lemon Juice\nShake with ice, strain into a cordial glass, and garnish with 4 drops Peychaud's Bitters.\nAfter the Bar Institute event, I was in the mood for a nightcap when I got home. In my recent acquisitions pile, I turned to Clair McLafferty's\nThe Classic & Craft Cocktail Recipe Book\n. There, I honed in on the Velveteen by Gregory Fellows of Annisa in New York City. In the glass, the Velveteen's bitters garnish offered up an anise bouquet that was joined by hints of Chartreuse's herbal aromas poking through. Next, malt and lemon on the sip transitioned into rye, herbal, ginger, and clove flavors on the swallow. Overall, it felt like a rye Swizzle akin to the\nTelenovela\nin spirit sans the crushed ice of course.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LsSpdHQaKUqQM6O9chQV-GqVbByoffXvrDgTvWPyeYvCdGie2-t3GwHRraipGRFwNnEZHUKVyMQdt7-U-ZIpR453vyCWo5mAWTzbtEOxSBeBBm1tdz_HE-bRc-qWHbcLnKWLTInWddRt/s320/velveteen2591.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LsSpdHQaKUqQM6O9chQV-GqVbByoffXvrDgTvWPyeYvCdGie2-t3GwHRraipGRFwNnEZHUKVyMQdt7-U-ZIpR453vyCWo5mAWTzbtEOxSBeBBm1tdz_HE-bRc-qWHbcLnKWLTInWddRt/s800/velveteen2591.jpg", "comment_count": 0 }, { "title": "fenton's phantom", "url": "https://cocktailvirgin.blogspot.com/2017/05/fentons-phantom.html", "published": "2017-05-22T10:00:00.000-04:00", "updated": "2017-06-30T09:50:33.690-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (orange)", "lemon juice", "lillet", "pimm's no. 1", "swedish punsch" ], "ingredients": [ "1 oz Pimm's No. 1", "1 oz Lillet Blanc", "1/2 oz Kronan Swedish Punsch", "1/2 oz Lemon Juice", "2 dash Orange Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, garnish with a lemon twist, and add a straw.", "body_text": "1 oz Pimm's No. 1\n1 oz Lillet Blanc\n1/2 oz Kronan Swedish Punsch\n1/2 oz Lemon Juice\n2 dash Orange Bitters\nShake with ice, strain into a Collins glass, fill with crushed ice, garnish with a lemon twist, and add a straw.\nOne of the drinks that recently hit the Loyal Nine menu is the Fenton's Phantom for the low-proof section. In trying to come up with a Cobbler, I focused on Swedish punsch that was being freed up by another drink, Monopoly Money (the tequila version of\nTainted Love\n), coming off of the list. In assembling my Swedish punsch\ncheat sheet\n, I was reminded of a few combinations that worked well. The two that I honed in on were its interaction with Pimm's with the\nPimmeron\nstrongly in mind and with Lillet via the\nMetexa\n. In fact, both of those drinks were low proof and aperitif-y as well. To round off the drink, I added in some lemon juice and orange bitters and put it all over crushed ice. To play on the Cobbler as a cobbled ice drink and a shoe maker duality, I paid tribute to one of the lost factories of Cambridge, the Fenton Shoe Factory, that used to employ hundreds of workers in town. The Phantom aspect not only gave an air of mystery and somewhat suggested a lighter drink, it also acknowledges the leftover safety concerns of an old factory site (one of my previous drinks, the\nMiller's River Milk Punch\n, also pays tribute to an important industrial aspect of our city that was mucked up by misuse).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqcMRyLwnn-EmDoSOKQQCNa-Dze-EnKOhBozRHRPmKQpdtzk5O9S0vNcK3Lilf324MsxS0Pk6pbY0_rqq3OtVmrh3uc0Hz_k2uHSy2neSo1JGel1VSCwl02wdgz1XUOQ1wdt54PTDrh95/s320/fentomphantom0243.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqcMRyLwnn-EmDoSOKQQCNa-Dze-EnKOhBozRHRPmKQpdtzk5O9S0vNcK3Lilf324MsxS0Pk6pbY0_rqq3OtVmrh3uc0Hz_k2uHSy2neSo1JGel1VSCwl02wdgz1XUOQ1wdt54PTDrh95/s800/fentomphantom0243.jpg", "comment_count": 0 }, { "title": "fagatogo", "url": "https://cocktailvirgin.blogspot.com/2017/05/fagatogo.html", "published": "2017-05-23T08:00:00.000-04:00", "updated": "2017-06-30T09:49:33.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amer picon", "lime juice", "maraschino", "pineapple juice", "rum" ], "ingredients": [ "2 oz Plantation Original Dark Rum", "1 1/4 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Torani (or Amer) Picon" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, garnish with mint, and add a straw.", "body_text": "2 oz Plantation Original Dark Rum\n1 1/4 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Torani (or Amer) Picon\nShake with ice, strain into a Tiki mug, fill with crushed ice, garnish with mint, and add a straw.\nRecently, I was asked about how to create Tiki drinks, and I replied that one of the easiest ways to create a novel drink is by changing two elements in a classic with a well-defined structure. This is how I crafted the\nFinal Countdown\nfrom the\nJet Pilot\nand the\nMytoi Gardens\nfrom the\nPago Pago\n. In another thought train while writing up the\nOriente\n, I was reminded how Trader Vic enjoyed mixing with Amer Picon (often when paired with grenadine -- a pairing that dates back to the Picon Punch) such as in the\nPhilippine Punch\nand\nKahala Cooler\n. Putting the two concepts together, I wondered how the Pago Pago would work with Amer Picon especially since Picon and pineapple juice are a natural match; for a second liqueur, I went with Maraschino in thinking about one of my favorite Manhattan variations, the\nBrooklyn\n.\nIn keeping with how the Pago Pago is named after a the capital of American Samoa, I opted for the Fagatogo which is a village on the islands. Once prepared, the Fagatogo proffered a minty aroma that led into caramel from the rum and Picon that complemented the pineapple and lime notes on the sip. Next, the swallow offered the medley of rum, dark orange, and nutty cherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_d_TpF_E2rixLUP3p7dxIgS0wTgvbgOMtMnm6TZzMzliv5GkWIbnZ_6b_jX5OlPLOEd8dxvT1EurzDutJo7YEw3uf8x7gPlQuciWkNmjQIAtgP3taOsCYpJ01HCKILuiz0DCkVfe3yJG/s320/fagatogo2594.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_d_TpF_E2rixLUP3p7dxIgS0wTgvbgOMtMnm6TZzMzliv5GkWIbnZ_6b_jX5OlPLOEd8dxvT1EurzDutJo7YEw3uf8x7gPlQuciWkNmjQIAtgP3taOsCYpJ01HCKILuiz0DCkVfe3yJG/s800/fagatogo2594.jpg", "comment_count": 0 }, { "title": "monaco friar", "url": "https://cocktailvirgin.blogspot.com/2017/05/monaco-friar.html", "published": "2017-05-24T08:00:00.000-04:00", "updated": "2017-06-30T09:48:25.732-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Anthony Schmidt", "source": "Noble Experiment", "year": 2012 }, "categories": [ "benedictine", "bitters (Angostura)", "scotch" ], "ingredients": [ "2 oz Scotch (1 3/4 oz Pig's Nose + 1/4 oz Laphroaig 10 Year)", "1/2 oz Benedictine", "3 dash Angostura Bitters" ], "instructions": "Build in a rocks glass, add ice, stir, and garnish with a lemon twist.", "body_text": "2 oz Scotch (1 3/4 oz Pig's Nose + 1/4 oz Laphroaig 10 Year)\n1/2 oz Benedictine\n3 dash Angostura Bitters\nBuild in a rocks glass, add ice, stir, and garnish with a lemon twist.\nTwo Wednesdays ago, I was in the mood for a nightcap so I ventured into\nFood & Wine: Cocktails 2012\nand spotted the Monaco Friar in the riffs on the Old Fashioned section. The recipe was created by Anthony Schmidt at the Noble Experiment in San Diego, and I was drawn into the drink for I had similar utilized Benedictine as a sweetener in a round of 'Ti Punch for my guests that week. Moreover, it reminded me of the middle ground between a Rusty Nail and a Bobby Burns. The recipe also bears a resemblance to the Highlander (2 oz Johnnie Walker Red, 1/4-1/2 oz Benedictine, 2 dash Angostura Bitters served up with a lemon twist) created by Paul Harrington and published in his 1998\nCocktail: The Drinks Bible for the 21st Century\nbook. Anthony explained his recipe as \"I love how the honey and herbal qualities of the Benedictine pair with a fine Scotch... It's a perfect drink during the colder months.\"\nThe Monaco Friar greeted me with a lemon and peat bouquet. Next, a honey and malt sip gave way to smoky Scotch and chocolate-herbal flavors on the swallow with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74DH7gM6lwj7uGNrKVp8nbXLJOuQnsmHtNAavcAL2SDPK-LO-NYJfloAjXd9jM7ygeGL6TNYio_Ex70PKlTi_E34v03QlMc9ItV77IHrA3GYKaeixgLDDYSR6uuoklii3uB_xvCmxI-lx/s320/monacofriar2596.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74DH7gM6lwj7uGNrKVp8nbXLJOuQnsmHtNAavcAL2SDPK-LO-NYJfloAjXd9jM7ygeGL6TNYio_Ex70PKlTi_E34v03QlMc9ItV77IHrA3GYKaeixgLDDYSR6uuoklii3uB_xvCmxI-lx/s800/monacofriar2596.jpg", "comment_count": 0 }, { "title": "flopsy & mopsy", "url": "https://cocktailvirgin.blogspot.com/2017/05/flopsy-mopsy.html", "published": "2017-05-25T08:00:00.000-04:00", "updated": "2017-06-30T09:47:37.483-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Josh Cross", "source": "Backbar", "year": 2016 }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "drambuie", "egg white", "gin", "lemon juice", "tea" ], "ingredients": [ "1 1/2 oz Hayman's Old Tom Gin", "1/2 oz Drambuie", "1/2 oz Chamomile Tea Syrup", "1/2 oz Lemon Juice", "2 dash Angostura Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a few dried chamomile flowers.", "body_text": "1 1/2 oz Hayman's Old Tom Gin\n1/2 oz Drambuie\n1/2 oz Chamomile Tea Syrup\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a few dried chamomile flowers.\nTwo Thursdays ago, I went with one of my coworkers after work to Backbar to catch Josh Cross' last shift in Boston before he returned to Baltimore. For the night, Josh assembled a list of his favorite drinks from his tenure at Backbar, and the one I selected was the Flopsy & Mopsy from the Spring 2016 menu. The cocktail's subtitle was from Beatrix Potter's 1902\nThe Tale of Peter Rabbit\nwith \"His mother put him to bed and made some chamomile tea,\" and the recipe structure reminded me a bit of a\nPink Lady\n.\nThe Flopsy & Mopsy greeted the nose with pine and floral aromas that led into a creamy honey, malt, and lemon-filled sip. Next, the gin's pine returned on the swallow along with the Drambuie's honey flavor, and finally the finish shared muted allspice and clove notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmfIWy9cwllofGnB6BpHddTdN8PfGO-2cCaRy5G2lLkxCagBF5XUOjp0VcmwICTISnTmDizLCPDcn5SXJJT_O6bg3pKOY-tVKvxQYJqRNhkmI_othNPwKE65_KjpvaMsfDulveBp9dspv/s320/flopsymopsy2597.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmfIWy9cwllofGnB6BpHddTdN8PfGO-2cCaRy5G2lLkxCagBF5XUOjp0VcmwICTISnTmDizLCPDcn5SXJJT_O6bg3pKOY-tVKvxQYJqRNhkmI_othNPwKE65_KjpvaMsfDulveBp9dspv/s800/flopsymopsy2597.jpg", "comment_count": 0 }, { "title": "apricole swizzle", "url": "https://cocktailvirgin.blogspot.com/2017/05/apricole-swizzle.html", "published": "2017-05-26T08:00:00.000-04:00", "updated": "2017-06-30T09:46:00.602-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Matt Pietrek", "source": "CocktailWonk", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "lemon juice", "orgeat", "rum (white)" ], "ingredients": [ "2 oz Rhum Agricole Blanc (Vale d'Paul Aguardente Nova agricole-style rum)", "1/2 oz Orgeat", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Add a straw and (optional) garnish with Angostura Bitters (3-4 dash as well as adding mint sprigs).", "body_text": "2 oz Rhum Agricole Blanc (Vale d'Paul Aguardente Nova agricole-style rum)\n1/2 oz Orgeat\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Add a straw and (optional) garnish with Angostura Bitters (3-4 dash as well as adding mint sprigs).\nTwo Fridays ago, I started a new batch of orgeat in the morning to make a recipe that night that Matt Pietrek posted on his Instagram (and that he later posted on his\nCocktailWonk\nblog). After my bar shift, I returned home to finish processing the orgeat syrup and set to work to make this Swizzle that paired agricole with orgeat and apricot. Indeed, rhum agricole and apricot are a combination that work rather well together such as in Martin Cate's\nAbricot Vieux\nand my\nMount Pelee\n. Moreover, apricot and orgeat are a classic pairing dating back to the 1930s such as in the\nYellow Mist\nand later in Tiki drinks like the\nBeachbum\n, and finally the duo of rhum agricole to orgeat is one well understood.\nOnce mixed and garnished, the Apricole Swizzle offered a mint, clove, and allspice bouquet. Next, creamy lemon on the sip transitioned into grassy, funky, and nutty notes on the swallow with an earthy apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hOUSRnmh2QPCpxmeVunqMImHh7Ifb0NqCNG4edBSDwCVfVYpAuSXcLTHqmuNNv96L3BBgOPCXZrilPSfywwWaAqsnMunQI5ak98BWLGazCVCADMo_1QHraVgLdo3hMqxPswDRUAODUYu/s1600/apricoleswizzle2599.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hOUSRnmh2QPCpxmeVunqMImHh7Ifb0NqCNG4edBSDwCVfVYpAuSXcLTHqmuNNv96L3BBgOPCXZrilPSfywwWaAqsnMunQI5ak98BWLGazCVCADMo_1QHraVgLdo3hMqxPswDRUAODUYu/s800/apricoleswizzle2599.jpg", "comment_count": 0 }, { "title": "glasgow", "url": "https://cocktailvirgin.blogspot.com/2017/05/glasgow.html", "published": "2017-05-27T08:00:00.000-04:00", "updated": "2017-06-30T09:45:06.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "port (tawny)", "scotch", "vermouth (dry)" ], "ingredients": [ "1/2 Scotch (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)", "3 dash Port (1/2 oz Sandeman Tawny)", "3 dash Dry Vermouth (1/2 oz La Quintinye)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Scotch (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)\n3 dash Port (1/2 oz Sandeman Tawny)\n3 dash Dry Vermouth (1/2 oz La Quintinye)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nFor a post-work nightcap two Saturdays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nfor inspiration. There in the Scotch and Irish Whisk(e)y section, I spotted the Glasgow that was different than the\nGlasgow\nthat David Wondrich wrote about with a Crispin Glover allusion. Here, the recipe was closer to a\nChancellor\nwith Amer Picon in place of the nonpotable bitters. Scotch and Amer Picon frequently are paired together in the\nPioneers\nbook with great success such as in the\nSunshine\n, so I was game to give this recipe a try.\nThe Glasgow presented peat over the port's grape aroma. Next, malt joined a semi-dry grape flavor on the sip, and the swallow gave forth smoky Scotch, apricot, and dark orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7QiTwuNodGh1P2t2yqmZpqCQl6BaraGlmocUqMTwX8ZUEMnjwcPZqB8FWcqj2n5ktn5PA4yQO9ClQ0FWoaN_4W8hdwdw-6ZowOcRFfsOQ4YZ-WGtKc1TUTf8KF4hPqBXWADXEZ6RMs-H/s320/glasgow2601.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7QiTwuNodGh1P2t2yqmZpqCQl6BaraGlmocUqMTwX8ZUEMnjwcPZqB8FWcqj2n5ktn5PA4yQO9ClQ0FWoaN_4W8hdwdw-6ZowOcRFfsOQ4YZ-WGtKc1TUTf8KF4hPqBXWADXEZ6RMs-H/s800/glasgow2601.jpg", "comment_count": 0 }, { "title": "cocoa republic", "url": "https://cocktailvirgin.blogspot.com/2017/05/cocoa-republic.html", "published": "2017-05-28T08:00:00.000-04:00", "updated": "2017-06-30T09:44:16.573-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Robin Honhold", "source": "White Lyan", "year": null }, "categories": [ "cointreau", "creme de cacao", "grenadine", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz White Rum (Owney's)", "3/4 oz Noilly Prat Dry Vermouth (La Quintinye)", "1 tsp Orange Liqueur (Cointreau)", "1 tsp Crème de Cacao (Tempus Fugit)", "1 tsp Grenadine" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz White Rum (Owney's)\n3/4 oz Noilly Prat Dry Vermouth (La Quintinye)\n1 tsp Orange Liqueur (Cointreau)\n1 tsp Crème de Cacao (Tempus Fugit)\n1 tsp Grenadine\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays ago, I decided to make a recipe that I had spotted in Dave Broom's\nRum: The Manual\nfor my nightcap. The recipe was the Cocoa Republic crafted by Robin Honhold of London's White Lyan as perhaps a riff on the\nEl Presidente\n; moreover, the rum with three modifiers structure (save for the dry vermouth aspect) reminded me of the\nChinese Cocktail\n. Once mixed, the Cocoa Republic gave forth a chocolate orange aroma. Next, a clean orange and berry sip led into rum, herbal, and orange flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRH3DLXXK0_tL0Qp7j30dLq3GPeNSZVb7kZO_in4zw-ZEirghAGrHF_oQqzAp2jPYSVN1CMqH7XdWVgOxL00N46nrtDl2nGVRycNe50qfoTqkfx1BD64TkQPrjNfFS8yNkD59B1KYhy0e/s320/cocoarepublic2603.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRH3DLXXK0_tL0Qp7j30dLq3GPeNSZVb7kZO_in4zw-ZEirghAGrHF_oQqzAp2jPYSVN1CMqH7XdWVgOxL00N46nrtDl2nGVRycNe50qfoTqkfx1BD64TkQPrjNfFS8yNkD59B1KYhy0e/s800/cocoarepublic2603.jpg", "comment_count": 0 }, { "title": "xenia", "url": "https://cocktailvirgin.blogspot.com/2017/05/xenia.html", "published": "2017-05-29T08:00:00.000-04:00", "updated": "2017-06-30T09:43:16.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "averna", "bitters (Angostura)", "lime juice", "orgeat", "tequila" ], "ingredients": [ "1 oz Tequila", "1/2 oz Averna", "1/2 oz Giffard's Orgeat", "1/2 oz Pineapple Shrub", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Tequila\n1/2 oz Averna\n1/2 oz Giffard's Orgeat\n1/2 oz Pineapple Shrub\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Mondays ago, Andrea and I ventured over to Estragon for dinner. For a first drink, I asked bartender Sahil Mehta for one of his recent drinks of the day called the Xenia. Sahil named his drink this due to the pineapple shrub element in the drink; since pineapple is the international symbol of hospitality, Sahil thought of Xenia -- the Ancient Greek concept of hospitality. Once prepared, the Xenia brought forth a tequila and nutty almond nose with hints of pineapple vinegar notes. Next, a creamy lime and pineapple sip led into tequila, hints of pineapple, and nutty melding into herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_Q12yqpygaMbqYiRekp8QkQW1mJStnAej8VjaCrf5U2dFNVvyD8fINs8gUPUrT66Iy7JxiV3cfxFLjmfIx75L3DfVu9uegYQtkkW_u1icZEKPy6QlTpf6yTHqir1HO1Y8dOnmVLZhizY/s1600/xenia2607.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_Q12yqpygaMbqYiRekp8QkQW1mJStnAej8VjaCrf5U2dFNVvyD8fINs8gUPUrT66Iy7JxiV3cfxFLjmfIx75L3DfVu9uegYQtkkW_u1icZEKPy6QlTpf6yTHqir1HO1Y8dOnmVLZhizY/s800/xenia2607.jpg", "comment_count": 0 }, { "title": "partial hallucination", "url": "https://cocktailvirgin.blogspot.com/2017/05/partial-hallucination.html", "published": "2017-05-29T10:00:00.002-04:00", "updated": "2024-08-12T11:45:00.517-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "ancho reyes", "bitters (Angostura)", "creme de cacao", "lime juice", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Tequila", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Tempus Fugit Crème de Cacao", "1/2 oz Cinnamon Syrup", "3/4 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Tequila\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Tempus Fugit Crème de Cacao\n1/2 oz Cinnamon Syrup\n3/4 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nThe drink that Andrea started with at Estragon was bartender Sahil Mehta's drink of the day. The recipe was called the Partial Hallucination since the chocolate element here seemed strangely subdued at times, and it was thus named after a 1931 Salvador Dali painting. Once mixed, the Partial Hallucination shared an agave and vegetal pepper spice on the nose. Next, a lime and roast-noted sip led into tequila, chocolate, and pepper on the swallow with cinnamon and a hint of spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTNiQOmtBs0-S2b4ntymsR4igBgH8AjE9rqqPJYOHmGH_qX9eBfk43SxGbQBe8N6zQXQX0tn9_q505feUwCDMHOLE7W5lE3VVZsn-1H-562pUiX-piNxR_bkwjpNTqe6DpYQk7QvLgI5f/s1600/partialhallucination2606.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTNiQOmtBs0-S2b4ntymsR4igBgH8AjE9rqqPJYOHmGH_qX9eBfk43SxGbQBe8N6zQXQX0tn9_q505feUwCDMHOLE7W5lE3VVZsn-1H-562pUiX-piNxR_bkwjpNTqe6DpYQk7QvLgI5f/s800/partialhallucination2606.jpg", "comment_count": 0 }, { "title": "aphrodisiac dinner jacket", "url": "https://cocktailvirgin.blogspot.com/2017/05/aphrodisiac-dinner-jacket.html", "published": "2017-05-30T08:00:00.000-04:00", "updated": "2017-06-30T09:41:32.820-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "frederic", "source": "Estragon", "year": null }, "categories": [ "#estragon", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "galliano", "lemon juice", "rum", "scotch" ], "ingredients": [ "1 oz Dos Maderas 5+3 Rum", "1 oz Great King Street Scotch", "1/2 oz Galliano l'Autentico", "1/2 oz Benedictine", "3/4 oz Lemon Juice", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a snifter glass.", "body_text": "1 oz Dos Maderas 5+3 Rum\n1 oz Great King Street Scotch\n1/2 oz Galliano l'Autentico\n1/2 oz Benedictine\n3/4 oz Lemon Juice\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nShake with ice and strain into a snifter glass.\nFor my final drink at Estragon, I selected a split spirits Scotch and rum shaken drink that got dubbed the Aphrodisiac Dinner Jacket after another one of Salvador Dali's works. I was drawn in for the combination of Benedictine and Galliano was one that worked rather well in Josey Packard's\nWinifred Banks\n. Sahil Mehta described his cocktail as rather perfumy which is why he opted for a snifter glass.\nThe Aphrodisiac Dinner Jacket gave forth a vanilla and herbal bouquet from the two liqueurs. Next, the sip was rather citrussy from the lemon, and the swallow provided lightly peated Scotch, rum, vanilla, and herbal-spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrY-eK_PnS8Xd8ziADUTQ_bwWf3Iswb6loEkmvzTHzdTXy6ef6FeEIpnCzuCmjBCVP1UWurB_gfQ5fVivZdMQMdshEKK1nXBCaZejXrh3uwsR4p6A9CX9N5MGCT53uRb3ED4rIpOjuEL8/s1600/aphrodisiacdinner2609.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrY-eK_PnS8Xd8ziADUTQ_bwWf3Iswb6loEkmvzTHzdTXy6ef6FeEIpnCzuCmjBCVP1UWurB_gfQ5fVivZdMQMdshEKK1nXBCaZejXrh3uwsR4p6A9CX9N5MGCT53uRb3ED4rIpOjuEL8/s800/aphrodisiacdinner2609.jpg", "comment_count": 0 }, { "title": "young american", "url": "https://cocktailvirgin.blogspot.com/2017/05/young-american.html", "published": "2017-05-30T10:00:00.000-04:00", "updated": "2017-09-25T22:39:58.409-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "A Spot at the Bar", "year": null }, "categories": [ "aperol", "campari", "soda", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cocchi Sweet Vermouth", "1/2 oz Campari", "1/2 oz Aperol", "1 dash Absinthe", "1 oz Soda Water" ], "instructions": "Build in a cold Double Old Fashioned glass, fill with ice, and garnish with an orange slice (grapefruit twist).", "body_text": "1 1/2 oz Cocchi Sweet Vermouth\n1/2 oz Campari\n1/2 oz Aperol\n1 dash Absinthe\n1 oz Soda Water\nBuild in a cold Double Old Fashioned glass, fill with ice, and garnish with an orange slice (grapefruit twist).\nTwo Tuesdays ago, I was in the mood for something light and opted for the Young American from\nA Spot at the Bar\n's section of\nAmericano\nriffs. With my grapefruit twist instead of an orange slice, the Young American offered up grapefruit oil to the nose. Next, a carbonated orange-tinged grape sip led into bitter orange on the swallow with an anise-like finish; overall, the drink ended much more gently than the regular Campari Americano (although read the link above to see David Wondrich's history of the variety of amari that have been utilized in Americanos such as Fernet) due to it being split with Aperol.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCz5wpVUho3UXM5S6rTM0rXHZ8N3jrgk2GlqqkqMskv2wYfmkDHjRdoqsrLjAgp0Md_noUlM7anGq3LUoJ0MEHXABmBn6JOawaDyxgUTO5eDaGgEL7skJaKT3nosWjB831hYIQLjr_9u1d/s1600/youngamerican2610.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCz5wpVUho3UXM5S6rTM0rXHZ8N3jrgk2GlqqkqMskv2wYfmkDHjRdoqsrLjAgp0Md_noUlM7anGq3LUoJ0MEHXABmBn6JOawaDyxgUTO5eDaGgEL7skJaKT3nosWjB831hYIQLjr_9u1d/s800/youngamerican2610.jpg", "comment_count": 0 }, { "title": "national", "url": "https://cocktailvirgin.blogspot.com/2017/05/national.html", "published": "2017-05-31T08:00:00.000-04:00", "updated": "2017-06-30T09:39:55.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (aromatic)", "pineapple juice", "rum", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1 dash Pineapple Juice (1/2 oz)", "1/4 Sweet Vermouth (1/2 oz Cocchi)", "1 dash Bacardi (1/2 oz Depaz)", "1 dash Abbott's Bitters (Homemade, Deragon recipe)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1 dash Pineapple Juice (1/2 oz)\n1/4 Sweet Vermouth (1/2 oz Cocchi)\n1 dash Bacardi (1/2 oz Depaz)\n1 dash Abbott's Bitters (Homemade, Deragon recipe)\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I began flipping through the well-worn pages of\nPioneers of Mixing at Elite Bars: 1903-1933\nand came across the National. The name reminded me of the\nHotel Nacional\n, but the only overlap here was the rum and pineapple ingredients. Mostly, the National was a Manhattan with something Caribbean added akin to the\nMartinique\nfrom the same book more than a rum drink per se.\nIn the glass, the National shared clovey spices, grassy, and pineapple aromas to the nose. Next, pineapple with hints of grape and malt filled the sip, and the swallow gave forth rye, grassy, clove, and other spice flavors. Overall, it lived up to the dry tropical-tinged Manhattan I was expecting.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GuZWqluZfnCzMQx5Hu-Bw5syFzzTvCuqCv2TmfiuXM98e0oriV5qC-FuNb-Jhn7hgUnUeKAn2ASemaF1_9DgyAAySXki6argODHr-K01Dqn-anF1pTwGzZlzb9Qo9d2VeajZ89vnCXCj/s1600/national2611.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GuZWqluZfnCzMQx5Hu-Bw5syFzzTvCuqCv2TmfiuXM98e0oriV5qC-FuNb-Jhn7hgUnUeKAn2ASemaF1_9DgyAAySXki6argODHr-K01Dqn-anF1pTwGzZlzb9Qo9d2VeajZ89vnCXCj/s800/national2611.jpg", "comment_count": 1 }, { "title": "brookyln sling", "url": "https://cocktailvirgin.blogspot.com/2017/06/brookyln-sling.html", "published": "2017-06-02T08:00:00.000-04:00", "updated": "2017-06-30T02:55:06.813-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "John Bush", "source": "Talde", "year": null }, "categories": [ "bitters (Angostura)", "gin", "grenadine", "lime juice", "maraschino", "pineapple juice" ], "ingredients": [ "2 oz Broker's Gin (Beefeater)", "2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Luxardo Maraschino", "3 dash Angostura Bitters", "2 dash Grenadine (1/4 oz)" ], "instructions": "Shake with ice, strain into an 8 oz glass, add ice, and garnish with a lime wheel.", "body_text": "2 oz Broker's Gin (Beefeater)\n2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Luxardo Maraschino\n3 dash Angostura Bitters\n2 dash Grenadine (1/4 oz)\nShake with ice, strain into an 8 oz glass, add ice, and garnish with a lime wheel.\nAfter my work shift two Fridays ago, I reached for Carey Jones'\nBrooklyn Bartender\nbook and stumbled upon the Brooklyn Sling. The recipe was John Bush's riff on the Singapore Sling that he created at Talde, although the combination reminded me more at first of a gin-based\nMary Pickford\n. Once prepared, the Brooklyn Sling brought lime and clove aromas to the nose that later offered more pineapple notes. Next, lime, berry, and pineapple on the sip led into gin, pineapple, nutty Maraschino, allspice, and cinnamon on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKnRHXror2Jir_zQ3aXSlOeMUH45wsAPXUQEE80JJK_h3RyO5Xr-dx98qVhJajXUi3iM7SZE1gjCjsbo3b2z17s_4h3dl3dpH-pxhqaFaDC5wNnyANiO1FoDygx98f5IXaEvUCrCJ2C5oL/s1600/brooklynsling2617.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKnRHXror2Jir_zQ3aXSlOeMUH45wsAPXUQEE80JJK_h3RyO5Xr-dx98qVhJajXUi3iM7SZE1gjCjsbo3b2z17s_4h3dl3dpH-pxhqaFaDC5wNnyANiO1FoDygx98f5IXaEvUCrCJ2C5oL/s800/brooklynsling2617.jpg", "comment_count": 1 }, { "title": "freak c'est chic", "url": "https://cocktailvirgin.blogspot.com/2017/06/freak-cest-chic.html", "published": "2017-06-03T08:00:00.000-04:00", "updated": "2017-06-30T02:54:21.516-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jessie Solomon", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "creme de banane", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Amaro di Angostura", "3/4 oz Angostura 7 Year Rum", "3/4 oz Passion Fruit Puree (*)", "1/2 oz Giffard Banane du Bresil", "1/2 oz Lime Juice (*)" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, and add a straw.", "body_text": "1 1/2 oz Amaro di Angostura\n3/4 oz Angostura 7 Year Rum\n3/4 oz Passion Fruit Puree (*)\n1/2 oz Giffard Banane du Bresil\n1/2 oz Lime Juice (*)\nShake with ice, strain into a Collins glass, fill with crushed ice, and add a straw.\n(*) Perhaps 1/2 oz passion fruit syrup and 3/4 oz lime juice would work well here too.\nTwo Sundays ago, Andrea and I had dinner in Central Square, and we retired across the street to Brick & Mortar for a nightcap. For a drink, I asked bartender Jessie Solomon for the Freak C'est Chic that she had created for the new menu. Once she finished building her disco tribute, the aroma offered caramel, clove, and lime notes to the nose. Next, the caramel and lime continued on into the sip along with the passion fruit, and the passion fruit lingered into the swallow where in mingled with the banana and a winter-spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Mft2Omq-vtPTukOl0BTyPj4gLd0naHy29RnjQOdF213lMhxViJdDUV79BJxw42w3m8920Oe51urJ3Lf24T26SCBN7t16CR0QIsXaNiLnsiXiRrRJ_GJz9WGgr2S9muHV0gkDYQPDNff-/s1600/freakcestchic2618.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Mft2Omq-vtPTukOl0BTyPj4gLd0naHy29RnjQOdF213lMhxViJdDUV79BJxw42w3m8920Oe51urJ3Lf24T26SCBN7t16CR0QIsXaNiLnsiXiRrRJ_GJz9WGgr2S9muHV0gkDYQPDNff-/s800/freakcestchic2618.jpg", "comment_count": 0 }, { "title": "four tons of glitter", "url": "https://cocktailvirgin.blogspot.com/2017/06/four-tons-of-glitter.html", "published": "2017-06-04T08:00:00.000-04:00", "updated": "2017-06-30T02:53:33.364-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jessie Solomon", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "lime juice", "rum", "sherry", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Plantation Pineapple Rum", "1 oz Savory & James Manzanilla Sherry", "3/4 oz Lime Juice", "1/2 oz Demerara Syrup", "1 pinch Mint", "2 oz Soda Water" ], "instructions": null, "body_text": "1 1/2 oz Plantation Pineapple Rum\n1 oz Savory & James Manzanilla Sherry\n3/4 oz Lime Juice\n1/2 oz Demerara Syrup\n1 pinch Mint\n2 oz Soda Water\nLightly muddle the mint in a tall glass, add the rest of the ingredients with the soda water last, and fill with crushed ice. Garnish with pineapple fruit leaves and a sprig of mint, and add a straw.\nAndrea's choice of drink at Brick & Mortar was Jessie Solomon's Four Tons of Glitter that continued on with the disco-themed drink names. The rum, dry sherry, and lime made me think of Cane & Table's\nDeath & Sundries\nso I was curious to taste this one too. Once in the glass, the Four Tons of Glitter shared a minty aroma that led into a dry white wine and lime sip. Next, pineapple and rum on the swallow ended with mint on the finish. Overall, it reminded me of a pineapple-tinged Mojito as well as the previously mentioned the Death & Sundries.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tvfSQbNfskIPbbNv9q4HoBzG9b2IPtkLYMqSZaQ0OLmsImu272OMduvae4ibtWmSbCwrUMKIi_csBTMSxWNAxy8OCyGVCh9QOxR5aEl28Rxd9_q7r32P-kzOPPfTk3JEudVrbNg1cYEe/s1600/fourtonsglitter2621.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tvfSQbNfskIPbbNv9q4HoBzG9b2IPtkLYMqSZaQ0OLmsImu272OMduvae4ibtWmSbCwrUMKIi_csBTMSxWNAxy8OCyGVCh9QOxR5aEl28Rxd9_q7r32P-kzOPPfTk3JEudVrbNg1cYEe/s800/fourtonsglitter2621.jpg", "comment_count": 0 }, { "title": "mr. howell", "url": "https://cocktailvirgin.blogspot.com/2017/06/mr-howell.html", "published": "2017-06-05T08:00:00.000-04:00", "updated": "2017-06-30T02:52:09.576-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Justin Olsen", "source": "The Bearded Lady", "year": null }, "categories": [ "lime juice", "maple syrup", "rum (white)", "scotch" ], "ingredients": [ "1 1/2 oz Flor de Caña 4 Year Rum (Plantation 3 Year)", "3/4 oz Lime Juice", "1/2 oz Maple Syrup", "1/2 oz Peaty Islay Scotch (Laphroaig 10 Year)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wheel (omit).", "body_text": "1 1/2 oz Flor de Caña 4 Year Rum (Plantation 3 Year)\n3/4 oz Lime Juice\n1/2 oz Maple Syrup\n1/2 oz Peaty Islay Scotch (Laphroaig 10 Year)\nShake with ice, strain into a coupe glass, and garnish with a lime wheel (omit).\nTwo Mondays ago, I turned to Carey Jones'\nBrooklyn Bartender\nfor inspiration. There, I spied an intriguing smoky Daiquiri called the Mr. Howell that was created by Justin Olsen of the Bearded Lady. The peaty Scotch element reminded me of\nAvery's Arrack-ari\n, but here the sweetener was maple instead of sugar syrup. Once in the glass, the Mr. Howell donated a peat smoke nose. Next, lime with the richness from the maple syrup filled the sip, and the swallow was a pleasing combination of the rum, Islay Scotch, and maple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkSBTtK5_enfN1V9KLA1eryBjha-ZckQ_y4MrEL2hiPl9m0HVClTnDDAxo5MCU_B84vEIFzKRvibqELDpSPNkcqQJfzqtSHCtZFGo9SwS14CdylvL-z0WHaff2nTREb9TDoxhjHSIpgqp/s1600/mrhowell2623.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkSBTtK5_enfN1V9KLA1eryBjha-ZckQ_y4MrEL2hiPl9m0HVClTnDDAxo5MCU_B84vEIFzKRvibqELDpSPNkcqQJfzqtSHCtZFGo9SwS14CdylvL-z0WHaff2nTREb9TDoxhjHSIpgqp/s800/mrhowell2623.jpg", "comment_count": 0 }, { "title": "devon gem", "url": "https://cocktailvirgin.blogspot.com/2017/06/devon-gem.html", "published": "2017-06-06T08:00:00.000-04:00", "updated": "2017-06-30T02:51:14.306-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Victor Kennard", "source": "American Club", "year": 1937 }, "categories": [ "gin", "grenadine", "lemon juice", "pineapple juice", "swedish punsch" ], "ingredients": [ "50% Gin (1 1/2 oz Beefeater)", "16-2/3% Caloric Punsch (1/2 oz Kronin Swedish Punsch)", "33-1/3% Pineapple Juice (1 oz)", "1 dash Lemon Juice (1/4 oz)", "1 dash Grenadine (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "50% Gin (1 1/2 oz Beefeater)\n16-2/3% Caloric Punsch (1/2 oz Kronin Swedish Punsch)\n33-1/3% Pineapple Juice (1 oz)\n1 dash Lemon Juice (1/4 oz)\n1 dash Grenadine (1/4 oz)\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I started perusing my digital cocktail book library and landed on the 1937\nUKBG Approved Cocktails\nbook. There, I selected the Devon Gem created by Victor Kennard at the American Club, a gentlemen's club in London for American ex-pats that was open from 1918 until the 1980s. Overall, the drink appeared like a cross between a\nHave a Heart\nand a\nRoyal Hawaiian\n. Once prepared, the Devon Gem gave forth pine and pineapple aromas along with a darker note from the Swedish punsch. Next, pineapple, lemon, and berry flavors on the sip gave way to gin and caramel funky tea notes from the Swedish punsch along with a pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wgXl7zuzbiQy9mvJetPYj7JprtF2qsIGcTl_H4mvNM5glKv697FR9CIZfHmV2hN0zvckbvSIIxzKBamQ2EyXjamM4q56IKGHVG8tbgz46THPS_DEmuOHep-_VoQnBRF8NZpA8rXNnk8U/s1600/devongem2626.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wgXl7zuzbiQy9mvJetPYj7JprtF2qsIGcTl_H4mvNM5glKv697FR9CIZfHmV2hN0zvckbvSIIxzKBamQ2EyXjamM4q56IKGHVG8tbgz46THPS_DEmuOHep-_VoQnBRF8NZpA8rXNnk8U/s800/devongem2626.jpg", "comment_count": 0 }, { "title": "the welty", "url": "https://cocktailvirgin.blogspot.com/2017/06/the-welty.html", "published": "2017-06-07T08:00:00.000-04:00", "updated": "2017-06-30T02:50:20.598-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Trevor LeBlanc", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "aperol", "egg white", "lime juice", "orgeat", "vermouth (dry)" ], "ingredients": [ "2 oz Noilly Prat Dry Vermouth", "1/2 oz Aperol", "1/4 oz Orgeat", "3/4 oz Lime Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail coupe.", "body_text": "2 oz Noilly Prat Dry Vermouth\n1/2 oz Aperol\n1/4 oz Orgeat\n3/4 oz Lime Juice\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail coupe.\nTwo Wednesdays ago, I made my way to Downtown Crossing and started my evening at Stoddard's. For a first drink, I asked bartender Tony Iamunno for The Welty that he described as being created by Trevor LeBlanc. When I inquired about the name, he mentioned that Boston artist Emma Welty was the inspiration. Overall, the combination reminded me of the\nPantomime\nso I was definitely excited to give it a try.\nThe Welty proffered a lime and orange aroma that led into creamy orange sip that reminded me a little of the\nGood Humor\n. Next, the swallow shared herbal and nutty flavors with a lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjFlQtGDkzFTLPt06PFkNMNr3sQ3HgTeCun2jl5JkHLE-bA6la0CJESysFexW73lWuEAnraV9rW-aclU-HF-nQPHzU7bboVE2lai7ePgbJARR6IQf-ZQSgnEJF4yFMWIqhIaVAxa71wyl/s1600/thewelty2628.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjFlQtGDkzFTLPt06PFkNMNr3sQ3HgTeCun2jl5JkHLE-bA6la0CJESysFexW73lWuEAnraV9rW-aclU-HF-nQPHzU7bboVE2lai7ePgbJARR6IQf-ZQSgnEJF4yFMWIqhIaVAxa71wyl/s800/thewelty2628.jpg", "comment_count": 0 }, { "title": "american house julep", "url": "https://cocktailvirgin.blogspot.com/2017/06/american-house-julep.html", "published": "2017-06-08T08:00:00.000-04:00", "updated": "2017-06-30T02:49:24.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "brandy", "sugar", "whiskey (Rye)" ], "ingredients": [ "1 jigger Cascades Rye Whiskey (1 1/2 oz Old Overholt)", "1/3 Brandy (1/2 oz Camus VS Cognac)", "5 sprig Mint (10 leaf)", "1 tsp Sugar (1 Demerara Sugar Cube + 1/4 oz Water)" ], "instructions": "Muddle the sugar cube with the water until dissolved, lightly muddle the mint in the syrup, add the rest of the ingredients, fill with crushed ice, and stir. Garnish with mint, orange slices, etc. (mint sprigs) and add a straw.", "body_text": "1 jigger Cascades Rye Whiskey (1 1/2 oz Old Overholt)\n1/3 Brandy (1/2 oz Camus VS Cognac)\n5 sprig Mint (10 leaf)\n1 tsp Sugar (1 Demerara Sugar Cube + 1/4 oz Water)\nMuddle the sugar cube with the water until dissolved, lightly muddle the mint in the syrup, add the rest of the ingredients, fill with crushed ice, and stir. Garnish with mint, orange slices, etc. (mint sprigs) and add a straw.\nTwo Thursdays ago, I was looking through\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted the American House Julep. What intrigued me was that this recipe had the flip spirits ratio of the better known Cognac-heavy Prescription Julep. I had my first Prescription Julep back at a Ted Haigh talk at Tales of the Cocktail in 2009, but sadly I did not record that recipe moment here (and I will remedy that in the near future by crafting another -- postnote:\nhere\n). Although the inverse aspect is just my interpretation of the vague recipe that is rather common for the\nPioneers\nbook.\nThe American House Julep shared a glorious bouquet of mint notes to the nose that led into a malt sip filled with richness from the demerara syrup. Next, the rye and Cognac flavors on the swallow were elegantly spiced by the mint on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdV38dOKt6KfiyK-RuI2xLVlFdpDBF0tz7n-2VT1XO74dlPa3Hu5nQTumhQ4f8ojwwj1ESQdZ-Z5xSV9AXkob790Q_4tAHyVw1h8CqTe-nnuzy814JmW6c_85_7QL5e-OzEgbxkpT52-X/s1600/americanhouse2629.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdV38dOKt6KfiyK-RuI2xLVlFdpDBF0tz7n-2VT1XO74dlPa3Hu5nQTumhQ4f8ojwwj1ESQdZ-Z5xSV9AXkob790Q_4tAHyVw1h8CqTe-nnuzy814JmW6c_85_7QL5e-OzEgbxkpT52-X/s800/americanhouse2629.jpg", "comment_count": 0 }, { "title": "rucola negroni", "url": "https://cocktailvirgin.blogspot.com/2017/06/rucola-negroni.html", "published": "2017-06-09T08:00:00.000-04:00", "updated": "2017-06-30T02:48:35.390-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Cabell Tomlinson", "source": "Rucola", "year": null }, "categories": [ "aperol", "cynar", "gin" ], "ingredients": [ "1 oz London Dry Gin (Beefeater)", "1 oz Aperol", "1 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist (grapefruit twist).", "body_text": "1 oz London Dry Gin (Beefeater)\n1 oz Aperol\n1 oz Cynar\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist (grapefruit twist).\nAfter my work shift two Fridays ago, my nightcap-desiring hand reached for Carey Jones'\nBrooklyn Bartender\n. My page turning then landed me on the Negroni variation section and I opted for the house Negroni at Rucola crafted by Cabell Tomlinson. The Rucola Negroni subbed in the less bitter Aperol for the Campari, and instead of sweet vermouth, the recipe took a Black Manhattan-type route using Cynar instead of Averna as occurred in the\nPaper Mill\n.\nOnce mixed, the Rucola Negroni gave forth grapefruit and orange aromas. Next, the sip was a caramel-orange from the amari playing well together, and the swallow shared gin, funky herbal, and bitter-sweet orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-_ZEvAik4e01zBWS_0pdC_9kmbq4nY2zqzNrOfP2JGuL6MxYvYLMkEaaKZEo_xU4XjFoRxN3SXJJ5E1gG19NaC-hamvdFLpO6z98KlZFmYuDkXUoeQLQLkFIKVPjU247DSWaK8wgxNZP/s1600/rucolanegroni2633.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-_ZEvAik4e01zBWS_0pdC_9kmbq4nY2zqzNrOfP2JGuL6MxYvYLMkEaaKZEo_xU4XjFoRxN3SXJJ5E1gG19NaC-hamvdFLpO6z98KlZFmYuDkXUoeQLQLkFIKVPjU247DSWaK8wgxNZP/s800/rucolanegroni2633.jpg", "comment_count": 0 }, { "title": "viceroy", "url": "https://cocktailvirgin.blogspot.com/2017/06/viceroy.html", "published": "2017-06-10T08:00:00.000-04:00", "updated": "2017-06-30T02:47:37.522-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "honey", "lemon juice", "soda", "tea", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1/2 oz Green Tea Syrup", "1/2 oz Honey Syrup (1:1)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a large cocktail coupe containing 2 oz soda water, and garnish with an orange twist.", "body_text": "1 1/2 oz Four Roses Bourbon\n1/2 oz Green Tea Syrup\n1/2 oz Honey Syrup (1:1)\n1/2 oz Lemon Juice\nShake with ice, strain into a large cocktail coupe containing 2 oz soda water, and garnish with an orange twist.\nAbout two months ago, I had a guest at a table request a lighter Bourbon drink, and I crafted this recipe. That guest and another at the table began ordering rounds of them, and they requested a name for this creation. Wanting to stick to a Kentucky theme, I looked up the state symbols and settled on the dignified sounding Viceroy that is the state butterfly of Kentucky. I later made the drink for another regular at the bar who later wrote me for the recipe and wondered why I had never written it up. Two weeks later, the original guest came in an ordered the Viceroy by name (as did one of his tablemates later) and I finally took a photo of this pleasing whiskey drink for my records.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uC_pEAbEQJ_IMHyhZONM9Jd7g4-pCQoSuaXFNzZ3OsQ35hdsAJ0NNWmxbljGchx_sVNXTl7zUtkbtJ3zMDDgvo4b6X5EK3YQl1pvr0mvmGrbWNZNeUR9Zte-_WGQ4xtRBPEMiV6sINuj/s1600/viceroy.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uC_pEAbEQJ_IMHyhZONM9Jd7g4-pCQoSuaXFNzZ3OsQ35hdsAJ0NNWmxbljGchx_sVNXTl7zUtkbtJ3zMDDgvo4b6X5EK3YQl1pvr0mvmGrbWNZNeUR9Zte-_WGQ4xtRBPEMiV6sINuj/s800/viceroy.jpg", "comment_count": 0 }, { "title": "independence swizzle", "url": "https://cocktailvirgin.blogspot.com/2017/06/independence-swizzle.html", "published": "2017-06-10T10:00:00.000-04:00", "updated": "2017-06-30T02:46:48.384-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "David and Lesley Solmonson", "source": "12 Bottle Bar", "year": null }, "categories": [ "bitters (aromatic)", "honey", "lime juice", "rum", "sugar" ], "ingredients": [ "2 oz Amber Rum (Plantation Original Dark)", "1/2 oz Lime Juice", "1 1/2 tsp Honey (1/2 oz 1:1 Honey Syrup)", "1 tsp Sugar (1/4 oz 1:1 Simple Syrup)", "3 dash Aromatic Bitters (Angostura)" ], "instructions": "Build in a Collins glass, swizzle to mix and chill, and decorate with berries (mint sprigs).", "body_text": "2 oz Amber Rum (Plantation Original Dark)\n1/2 oz Lime Juice\n1 1/2 tsp Honey (1/2 oz 1:1 Honey Syrup)\n1 tsp Sugar (1/4 oz 1:1 Simple Syrup)\n3 dash Aromatic Bitters (Angostura)\nBuild in a Collins glass, swizzle to mix and chill, and decorate with berries (mint sprigs).\nWhen I got home from work two Saturdays ago, I turned to my new purchase of David and Lesley Solmonson's\n12 Bottle Bar\nbook. There, I spotted the Independence Swizzle that was the authors' riff on Trader Vic's Barbados Red Rum Swizzle. Once prepared, it offered a mint aroma that gave way to a lime, honey, and caramel sip. Next, dark rum led the swallow that ended with allspice, clove, and further honey flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlD7lHU0u8gM8uw-Dc7f36CAT8RQtWQ3W6mKLqn1CAagNu1vpGrrEUnXnKwnSnaZkmnDpODjrMMFLiVyrvpGQFBDf1w-GugHetgCh8uw8Vk3S-lAP9SXwTc1qM638p0YqkDpBW8HneTvM8/s1600/independence2634.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlD7lHU0u8gM8uw-Dc7f36CAT8RQtWQ3W6mKLqn1CAagNu1vpGrrEUnXnKwnSnaZkmnDpODjrMMFLiVyrvpGQFBDf1w-GugHetgCh8uw8Vk3S-lAP9SXwTc1qM638p0YqkDpBW8HneTvM8/s800/independence2634.jpg", "comment_count": 0 }, { "title": "fortune cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/06/future-cocktail.html", "published": "2017-06-11T08:00:00.000-04:00", "updated": "2017-09-08T19:45:30.763-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "A Spot at the Bar", "year": null }, "categories": [ "applejack", "champagne", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Apple Brandy (Boulard VSOP Calvados)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail glass with 2 oz Champagne (Willm Blanc de Blancs), and garnish with a mint leaf.", "body_text": "1 oz Apple Brandy (Boulard VSOP Calvados)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nMint Leaves (6 leaf)\nShake with ice, strain into a cocktail glass with 2 oz Champagne (Willm Blanc de Blancs), and garnish with a mint leaf.\nTwo Sundays ago, I reached for\nA Spot at the Bar\nafter my work shift. There, I was intrigued by the Fortune Cocktail that appeared like an apple and mint take on the\nFrench 75\n. The drink was actually inspired by the Serendipity Cocktail from the Hemingway Bar inside the Ritz Paris; that sparkling drink had apple brandy, mint, sugar, and Champagne, but instead of lemon juice, it included a portion of apple juice to provide the tartness.\nThe Fortune Cocktail had a pleasing aroma of apple and mint that gave way to a carbonated lemon sip. Next, the apple and mint notes returned on the swallow with a dry wine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrgiCvb4JZxYP3h74VMJQYNLvDlOC4ofDrjTeFfL1D5vgzfN3EEC_OGPIRRe8AdWVKX_nIyW3JWtfpUeel87c5v2I3Dii_MBhvIH690Xgj1mVwFxNQ_ZEVs677WJ7RuUlTR7eD3BNHbRK/s1600/fortunecocktail.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrgiCvb4JZxYP3h74VMJQYNLvDlOC4ofDrjTeFfL1D5vgzfN3EEC_OGPIRRe8AdWVKX_nIyW3JWtfpUeel87c5v2I3Dii_MBhvIH690Xgj1mVwFxNQ_ZEVs677WJ7RuUlTR7eD3BNHbRK/s800/fortunecocktail.jpg", "comment_count": 0 }, { "title": "sherman", "url": "https://cocktailvirgin.blogspot.com/2017/06/sherman.html", "published": "2017-06-12T08:00:00.000-04:00", "updated": "2017-06-30T02:43:06.002-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf Bar Days", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "bitters (orange)", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1/3 jigger Whiskey (1 oz Fighting Cock 103 Bourbon)", "2/3 jigger Sweet Vermouth (2 oz Cocchi)", "3 dash Absinthe (1 bsp Kübler)", "1 dash Bitters (Jerry Thomas Decanter)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Whiskey (1 oz Fighting Cock 103 Bourbon)\n2/3 jigger Sweet Vermouth (2 oz Cocchi)\n3 dash Absinthe (1 bsp Kübler)\n1 dash Bitters (Jerry Thomas Decanter)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago, I reached for my copy of\nEsquire's Handbook for Hosts\n(1949) to look for a drink that a guest requested called the Horsecar (we made the drink by finding it online). That equal parts Perfect Manhattan with orange bitters does not appear until the Esquire's 1956 book, so instead I settled on the Sherman. The Sherman apparently was first published a decade before in the\nOld Waldorf Bar Days\n, and the idea of an inverse Manhattan embittered with a duo of bitters as well as absinthe sounded pretty close in feel to the Horsecar. While there is someone out there currently that the Horsecar is their go-to call drink, I wonder when the Sherman was last asked for much less regularly?\nThe Sherman shared a light anise aroma from the Kübler Absinthe, and this led into a grape sip with undertones of malt. Next, the Bourbon showed itself on the swallow seasoned with licorice and spice. Definitely using a punchier whiskey gave this inverse Manhattan some backbone, but I would definitely drink a Vermouth Cocktail such as this recipe without the whiskey in place.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC11WNKUzcQuNWI5k9OAwj9MIdrxUJJs0MvOWFwQGRAkfrn9N6n517oEbzMwNiwJyVKsSoyy5dyqmkWagUe642ALrGRxKpwX1VnVQIRO3kc0dDcaF7ypOTUhcNLmhR0vzRs7tIUTX85Bu/s1600/sherman5546.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC11WNKUzcQuNWI5k9OAwj9MIdrxUJJs0MvOWFwQGRAkfrn9N6n517oEbzMwNiwJyVKsSoyy5dyqmkWagUe642ALrGRxKpwX1VnVQIRO3kc0dDcaF7ypOTUhcNLmhR0vzRs7tIUTX85Bu/s800/sherman5546.jpg", "comment_count": 1 }, { "title": "dandelion martini", "url": "https://cocktailvirgin.blogspot.com/2017/06/dandelion-martini.html", "published": "2017-06-13T08:00:00.000-04:00", "updated": "2017-06-30T02:42:09.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Zach Luther", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "gin", "vermouth (bianco)" ], "ingredients": [ "2 oz St George Botanivore Gin", "3/4 oz Dolin Blanc Vermouth", "1/4 oz Brine made out of lactic fermented dandelion greens and lemon peel (*)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz St George Botanivore Gin\n3/4 oz Dolin Blanc Vermouth\n1/4 oz Brine made out of lactic fermented dandelion greens and lemon peel (*)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\n(*) A 5% salt solution, a few slices of lemon, a few dandelion flowers to brighten things up, and packed full of dandelion greens. Perhaps a lactic bacteria culture was added from a previous ferment, or perhaps this utilized native flora.\nTwo Tuesdays ago, I stopped in early to visit guest bartender Zach Luther at Backbar; besides having returned from a bartending stint in Southeast Asia, Zach is currently bartending at Flatiron in Manhattan and has known Backbar bar manager Carlo Caroscio from childhood. Zach's menu was described as \"a comprehensive study of alternative acids and umami in cocktails,\" and the one I started with was the Dandelion Martini subtitled \"an easy drinking Dirty Martini\" for the lactic ferment brine aspect reminded me of Loyal Nine's Dirty Tini that utilizes sauerkraut brine. Given Zach's recipe structure, other lactic fermented flavored brines such as herb-infused ones could substitute well here.\nThe Dandelion Martini shared a lemon oil and grassy bouquet to the nose. Next, the sweet white grape sip shared a greenness from the dandelion and a creaminess from the lactic component. Finally, the swallow began with juniper and lemon and ended with a floral, herbal, and spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6_uF9_jDh23PCh1yrnL5gY4-JhvW6ldKg3lw0C9jK_pFBmnedJ7a27dDhIi5666PIvo1RN7a83JDysuVFW9SXjfa1Go1i-zyhJCnbAf-Ed4wIqQvZ_NsBd8P0YzwlNMouycG1Hj50rmS/s1600/dandelionmart4747.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6_uF9_jDh23PCh1yrnL5gY4-JhvW6ldKg3lw0C9jK_pFBmnedJ7a27dDhIi5666PIvo1RN7a83JDysuVFW9SXjfa1Go1i-zyhJCnbAf-Ed4wIqQvZ_NsBd8P0YzwlNMouycG1Hj50rmS/s800/dandelionmart4747.jpg", "comment_count": 0 }, { "title": "not a melon", "url": "https://cocktailvirgin.blogspot.com/2017/06/not-melon.html", "published": "2017-06-13T10:00:00.000-04:00", "updated": "2017-06-30T02:41:14.908-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Zach Luther", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "cynar", "lemon juice", "sherry", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1 oz Lustau Fino Sherry", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1/2 oz Cynar", "3 slice Cucumber" ], "instructions": "Muddle cucumber slices, add the rest of the ingredients, shake with ice, and strain into a rocks glass. Fill with ice and garnish with a cucumber wheel.", "body_text": "1 1/2 oz Rittenhouse Rye\n1 oz Lustau Fino Sherry\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1/2 oz Cynar\n3 slice Cucumber\nMuddle cucumber slices, add the rest of the ingredients, shake with ice, and strain into a rocks glass. Fill with ice and garnish with a cucumber wheel.\nFor my second drink at Backbar, I asked guest bartender Zach Luther if he had any cocktails that utilized more commonly available ingredients, and he mentioned that the drink of the day called Not a Melon fit that bill. Zach described how his drink's combination of fino sherry and cucumber created a watermelon note, and I replied that I had experienced a similar effect in Drink's\n3185\nfrom cucumber and two different amari. Since cucumber is related to melon, it ought not be too surprising (and Wikipedia got all nerdy by attributing it to the shared (E,Z)-nona-2,6-dienal, (Z)-2-nonenal and (E)-2-nonenal molecules). Finally, Zach cited the Fino, Cynar, and gin drink called Remember the Alimony as his inspiration here.\nThe Not a Melon gave forth a cucumber-melon aroma with rye notes peeping through. Next, a vegetal, lemon, and malt sip led into rye, bubble gum, and cucumber on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgVduct7u1qSKDekhBSIAsa4NJ30E54bLtrBFyUZvYdFlLGGwXz2ssj4qs3TNOq1z_KVQBTLGJqvfwaj9yzuKl02vJCkzZx8dX-DaeJ_7dnURAMszdOkORND7P2nj-Im2_OxWULFxISXX/s1600/notamelon2642.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgVduct7u1qSKDekhBSIAsa4NJ30E54bLtrBFyUZvYdFlLGGwXz2ssj4qs3TNOq1z_KVQBTLGJqvfwaj9yzuKl02vJCkzZx8dX-DaeJ_7dnURAMszdOkORND7P2nj-Im2_OxWULFxISXX/s800/notamelon2642.jpg", "comment_count": 1 }, { "title": "youngstown tube", "url": "https://cocktailvirgin.blogspot.com/2017/06/youngstown-tube.html", "published": "2017-06-14T08:00:00.000-04:00", "updated": "2017-06-30T02:40:25.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ryan Fitzgerald", "source": "Food & Wine: Cocktails", "year": 2011 }, "categories": [ "apricot liqueur", "chartreuse (yellow)", "fernet-branca", "gin", "lime juice" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "1/2 oz Yellow Chartreuse", "1/2 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Lime Juice", "1/4 oz Agave Nectar (omit)" ], "instructions": "Shake with ice and strain into a cocktail coupe pre-rinsed with Fernet Branca.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n1/2 oz Yellow Chartreuse\n1/2 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Lime Juice\n1/4 oz Agave Nectar (omit)\nShake with ice and strain into a cocktail coupe pre-rinsed with Fernet Branca.\nTwo Wednesdays ago, I reached into the\nFood & Wine: Cocktails\nsection of the drink book library and selected the 2011 edition. There, I was drawn to Ryan Fitzgerald's Youngstown Tube that he crafted at a guest shift at Drink here in Boston. He included a rinse of Fernet Branca as a nod to his hometown of San Francisco where he was bartending at Beretta at the time. The drink name might be a reference to the Youngstown Sheet & Tube company who successfully sued the U.S. government during the Korean War to prevent President Truman from seizing steel mills across the country.\nThe Youngstown Tube presented a menthol and lime aroma that later came across as celery. Next, lime and an almost peachy orchard fruit flavor on the sip gave way to gin, apricot, and herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz71aq2iD7wCaK4ceyraLtAGwzobbCUYKQUJU9CnZ8-P8RFng14zRWnG4xE7obDJHvwhDcHLoIo3R_GDX1MJTwqxVPvrqecoKLZt5W6WYr34lRa5my81yldN9OQo-Z0Ixn1dtY9LGkPn9u/s1600/youngstowntube2644.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz71aq2iD7wCaK4ceyraLtAGwzobbCUYKQUJU9CnZ8-P8RFng14zRWnG4xE7obDJHvwhDcHLoIo3R_GDX1MJTwqxVPvrqecoKLZt5W6WYr34lRa5my81yldN9OQo-Z0Ixn1dtY9LGkPn9u/s800/youngstowntube2644.jpg", "comment_count": 0 }, { "title": "prescription julep", "url": "https://cocktailvirgin.blogspot.com/2017/06/prescription-julep.html", "published": "2017-06-15T08:00:00.000-04:00", "updated": "2017-06-30T02:39:30.309-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Harper's Monthly", "year": 1857 }, "categories": [ "cognac", "sugar", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Sugar + Water (1/2 oz Simple Syrup)", "1 1/2 oz Cognac (Camus VS)", "1/2 oz Rye Whiskey (Michter's)" ], "instructions": null, "body_text": "1/2 oz Sugar + Water (1/2 oz Simple Syrup)\n1 1/2 oz Cognac (Camus VS)\n1/2 oz Rye Whiskey (Michter's)\nMint Leaves (8 leaf)\nInfuse mint in the the sugar, spirits, and water (muddle mint in the syrup and then add the rest of the ingredients). Add powdered (crushed) ice.\nWhen I was thinking about the\nAmerican House Julep\n, I was certain that I had had a Prescription Julep that was similar save for a flip of the brandy to whiskey ratio. However, I could not find it on the blog or in my notebooks from the Tales of the Cocktail seminars I attended years ago; therefore, I decided to make the drink whether for the first time or again. David Wondrich in\nImbibe!\ngleaned the recipe from\nHarper's Monthly\nback in 1857. Before whiskey off in America, most Juleps were made with either European brandy or rum made locally or in the Caribbean, and Wondrich cites the mid 19th century as when whiskey began creeping into the written recipes which was aided in the 1870s by phylloxera beginning to take out brandy production in Europe.\nThe Prescription Julep recipe was written like a doctor's note, and the concept reminded me of Prohibition when liquor could be dispensed with a medical prescription. Once in the glass, the Julep donated a mint aroma that led into a rich note from the sugar and aged spirits on the sip. Next, the swallow shared the smoothness of the Cognac that met the spice of the rye and mint.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rJGHy-dNKD6d40-44-QAlO2OyxJiOYruP9u53mI5Y9iPmbwel-se71h9ThPYIgVpCc9_d6g6Kpxb1x8mPrqB6cnwcLjnAK-aZKYr0X2GB9Hj0NGxO4zKyOi1bqRAnZny7A2KrbLNo9G8/s1600/prescriptionjulep2646.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rJGHy-dNKD6d40-44-QAlO2OyxJiOYruP9u53mI5Y9iPmbwel-se71h9ThPYIgVpCc9_d6g6Kpxb1x8mPrqB6cnwcLjnAK-aZKYr0X2GB9Hj0NGxO4zKyOi1bqRAnZny7A2KrbLNo9G8/s800/prescriptionjulep2646.jpg", "comment_count": 0 }, { "title": "kona gold", "url": "https://cocktailvirgin.blogspot.com/2017/06/kona-gold.html", "published": "2017-06-16T08:00:00.000-04:00", "updated": "2017-06-30T02:38:35.092-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1972 Bartender's Guide Revised", "year": 1972 }, "categories": [ "herbsainte", "lime juice", "maraschino", "rum", "sugar" ], "ingredients": [ "1 oz Lemon Hart Golden Jamaican Rum (2 oz Denizen Merchant's Reserve)" ], "instructions": "Blend with 1 scoop of shaved ice and strain into a cocktail glass (shake with ice and strain). Float 2 dash Herbsaint (1/8 oz).", "body_text": "1 oz Lemon Hart Golden Jamaican Rum (2 oz Denizen Merchant's Reserve)\nJuice 1 Lime (1/2 oz)\n1 tsp Sugar (1/4 oz Simple Syrup)\n1 dash Maraschino (1/4 oz Luxardo)\nBlend with 1 scoop of shaved ice and strain into a cocktail glass (shake with ice and strain). Float 2 dash Herbsaint (1/8 oz).\nTwo Fridays ago, I reached for Trader Vic's 1972\nBartender's Guide Revised\nand decided upon one of his originals, the Kona Gold, that came across like an\nImproved\nDaiquiri given the Maraschino and Herbsaint. Once prepared, the Kona Gold gave forth an anise and light nutty cherry aroma. Next, caramel and lime on the sip transitioned into rum and nutty flavors on the swallow with rum funk and anise on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xsjUws2XZ8OabHw6ET9fEpjJZq4nhoxExZczkXjz9Jigt0I8jGFh9CkieqNbwD-mEAF8gTx7eMHjN-RqIbpFDLjRY6fDrIi5_vocHXHM1jVxVLGSjnub0AMW-baPupLYGwiF1T1AcUWU/s1600/konagold2648.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xsjUws2XZ8OabHw6ET9fEpjJZq4nhoxExZczkXjz9Jigt0I8jGFh9CkieqNbwD-mEAF8gTx7eMHjN-RqIbpFDLjRY6fDrIi5_vocHXHM1jVxVLGSjnub0AMW-baPupLYGwiF1T1AcUWU/s800/konagold2648.jpg", "comment_count": 0 }, { "title": "saratoga julep", "url": "https://cocktailvirgin.blogspot.com/2017/06/saratoga-julep.html", "published": "2017-06-18T08:00:00.000-04:00", "updated": "2017-06-30T01:46:06.774-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": null, "categories": [ "*original", "bitters (Angostura)", "cognac", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Old Overholt)", "1 oz Cognac (Camus VS)", "1 oz Sweet Vermouth (Cocchi)", "2 dash Angostura Bitters", "8 leaf Mint" ], "instructions": "Muddle mint in sweet vermouth. Add the rest of the ingredients and crushed ice, stir, top with crushed ice, garnish with mint sprigs, and add a straw.", "body_text": "1 oz Rye Whiskey (Old Overholt)\n1 oz Cognac (Camus VS)\n1 oz Sweet Vermouth (Cocchi)\n2 dash Angostura Bitters\n8 leaf Mint\nMuddle mint in sweet vermouth. Add the rest of the ingredients and crushed ice, stir, top with crushed ice, garnish with mint sprigs, and add a straw.\nAfter work on Sunday, I was inspired by the\nPrescription\nand\nAmerican House\nJuleps to think about what other whiskey-brandy drinks might make for a good Julep. Or perhaps, I started with the angle of making a Benedictine-driven Julep given the minty note I often find in drinks containing the liqueur. Both led me to thinking about the Vieux Carré, but in the end, I settled on Jerry Thomas'\nSaratoga Cocktail\nwhich is like the Vieux Carré minus the Benedictine and Peychaud's Bitters. I was also curious to see if sweet vermouth would work well in a Julep similar to how Dubonnet did in the\nDubonnet Mint Julep\n.\nThe Saratoga Julep proffered a mint aroma that led into a malt and grape-laden sip. Next, the rye and Cognac flavors on the swallow were spiced by mint, clove, and allspice elements. Overall, the grape added a lot to the sip, and the Angostura Bitters rather complemented the mint but not taken as far as in the\nMagic Julep\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wmZyGpXNRhZ34DA7-IvS9iC-9ZKL6kJqOaapKeViWJqsm29AdkNnBKaTz-EO6rPH5P0ex3Q-7_qxZhNFl83XnAMfySnKPrtV5AAJvi-yPyFAW7XrrnR28qg9pJw7uwv16X0n-8gZaPLE/s1600/saratogajulep2650.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wmZyGpXNRhZ34DA7-IvS9iC-9ZKL6kJqOaapKeViWJqsm29AdkNnBKaTz-EO6rPH5P0ex3Q-7_qxZhNFl83XnAMfySnKPrtV5AAJvi-yPyFAW7XrrnR28qg9pJw7uwv16X0n-8gZaPLE/s800/saratogajulep2650.jpg", "comment_count": 1 }, { "title": "prince royal", "url": "https://cocktailvirgin.blogspot.com/2017/06/prince-royal.html", "published": "2017-06-19T08:00:00.000-04:00", "updated": "2017-06-30T01:44:54.546-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "automatic" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Dave Cagle", "source": "the Automatic", "year": null }, "categories": [ "#automatic", "amaro", "aperol", "averna", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1/2 oz Meletti Amaro", "1/2 oz Averna", "1/2 oz Aperol" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Four Roses Bourbon\n1/2 oz Meletti Amaro\n1/2 oz Averna\n1/2 oz Aperol\nStir with ice, strain into a rocks glass, and garnish with an orange twist.\nTwo Mondays ago, I made a nightcap pit stop at the Automatic on my way home from the Bombay Sapphire Most Imaginative Bartender event. There, I asked bartender Anthony Mottla for the Prince Royal that he credited Dave Cagle as the creator. Indeed, the combination of whiskey and a trio of herbal liqueurs made me think of the\nValkyrie\n, so I was curious to try this one out.\nThe Prince Royal began with orange oils over an orange-rhubarb aroma from the Aperol. Next, the malty and caramel sip shared a citrussy hint, and the swallow offered Bourbon, herbal, and violet-floral flavors. Overall, the Prince Royal was a touch sweet so perhaps a punchier and higher proof whiskey than Four Roses Yellow Label might help to dry out the balance here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7iM9MYbEzS8ZCGDru6Nr-92LfDsndxNr-H2CJHQcYzaTe0wd5jEQI22p0dr452XzE7Txk1gHJbTYEg3QKDuHDEpxZ__vkK2mUl4QLMNnslvwq2h6gUSB7m5cidhoPmb6ysHTzNAXR_ObE/s1600/princeroyal2651.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7iM9MYbEzS8ZCGDru6Nr-92LfDsndxNr-H2CJHQcYzaTe0wd5jEQI22p0dr452XzE7Txk1gHJbTYEg3QKDuHDEpxZ__vkK2mUl4QLMNnslvwq2h6gUSB7m5cidhoPmb6ysHTzNAXR_ObE/s800/princeroyal2651.jpg", "comment_count": 0 }, { "title": "negroni on saturn", "url": "https://cocktailvirgin.blogspot.com/2017/06/negroni-on-saturn.html", "published": "2017-06-20T08:00:00.000-04:00", "updated": "2020-04-05T15:45:50.375-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "campari", "falernum", "lemon juice", "orgeat", "passion fruit syrup", "vermouth (sweet)" ], "ingredients": [ "1 oz London Dry Gin (Beefeater)", "1/2 oz Campari", "1/2 oz Sweet Vermouth (Cocchi)", "3/4 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/4 Orgeat", "1/4 oz Falernum (Velvet)" ], "instructions": "Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with Tiki intent (here, mint sprigs but at Loyal Nine I did a lime wheel ring-cherry picked Saturn garnish as seen in below).", "body_text": "1 oz London Dry Gin (Beefeater)\n1/2 oz Campari\n1/2 oz Sweet Vermouth (Cocchi)\n3/4 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/4 Orgeat\n1/4 oz Falernum (Velvet)\nShake with ice, strain into a rocks glass, fill with crushed ice, and garnish with Tiki intent (here, mint sprigs but at Loyal Nine I did a lime wheel ring-cherry picked Saturn garnish as seen in below).\nDuring Negroni Week two Tuesdays ago, I pondered gin drinks that I could do a mashup and my mind wandered over to the late 1960s Tiki wonder, the\nSaturn\n. I got excited since the combination of gin, Campari, passion fruit syrup, and lemon in the mix reminded me of Jamie Boudreau's\nNovara\n; moreover, the addition of sweet vermouth, orgeat, and falernum only seemed to add to the picture. I was so pleased with the combination that I later served it at Loyal Nine to Matt of CocktailWonk (see a link to his Instagram above) and several other guests that weekend. My first garnish pass at home was with mint sprigs, and on the way to work on Friday, I envisioned the Saturn garnish; in slower moments, those guests got the lime-cherry Saturn with a dusting of nutmeg, and during busier periods, I could only afford to do a grating of nutmeg.\nThe Negroni on Saturn shared mint aromas here over tropical notes from perhaps the passion fruit. Next, lemon, grape, and passion fruit conjoined into a mango-like flavor, and the swallow gave forth pine that transitioned into bitter orange with a nutty and clove finish. Note: second photo sourced from CocktailWonk's\nInstagram\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1jK2r7rRrcezqRfub_2iNNnnf4xy2r9Wwmi89xK__SEEtLIl1rH-54PokM-eneVTdzkCau2TIwXowazMGNsbJbTQcbyc5G0yJh7n3gYZwinoYVibJWwH8shWfisecC-_LGrrLW2DZAEp/s1600/negronisaturn2655.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpnYF7oyOAJB6lAQ0L8z-Pl3mdWkE6mQJhM1nqkfnghu8vOHxR9iUbkQWCIZ7FoB7rm8yGuCwVj8k8KGxFU8vfm2KEOSGPFjWaHtReEVjeBhY0GxwdmpspEQTIfHJWTl9P8-Dpkb2UW7g/s320/negronisaturn_crop.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1jK2r7rRrcezqRfub_2iNNnnf4xy2r9Wwmi89xK__SEEtLIl1rH-54PokM-eneVTdzkCau2TIwXowazMGNsbJbTQcbyc5G0yJh7n3gYZwinoYVibJWwH8shWfisecC-_LGrrLW2DZAEp/s800/negronisaturn2655.jpg", "comment_count": 0 }, { "title": "caustic negroni", "url": "https://cocktailvirgin.blogspot.com/2017/06/caustic-negroni.html", "published": "2017-06-21T08:00:00.000-04:00", "updated": "2017-06-30T01:35:56.265-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Backbar", "year": 2018 }, "categories": [ "#backbar-journeyman", "*original", "amaro", "averna", "scotch", "simple syrup (vanilla)", "vermouth (sweet)" ], "ingredients": [ "1 oz Laphroaig 10 Year Scotch", "1/2 oz Amaro Sfumato", "1/2 oz Averna", "1 oz Cinzano Sweet Vermouth", "1 bsp Vanilla Syrup" ], "instructions": "Build in a rocks glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.", "body_text": "1 oz Laphroaig 10 Year Scotch\n1/2 oz Amaro Sfumato\n1/2 oz Averna\n1 oz Cinzano Sweet Vermouth\n1 bsp Vanilla Syrup\nBuild in a rocks glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.\nTwo Wednesdays ago, I was invited to do a guest bartending shift at Backbar as a book launch party for my\nBoston Cocktails: Drunk & Told\n. For the night, I assembled a 7 drink\nmenu\nof personal creations ranging from 2013 to present that do not currently reside on a formal menu. When the Backbar staff asked if I wanted to put a \"dealer's choice\" option on the menu, I replied that they were going to do it anyways so perhaps we should save on the ink and space. During the night, one of the guests at a table asked a server for \"something like a Negroni but kind of caustic,\" and that server asked if I could actuate on that request. My mind immediately jumped to Sfumato that was already in one of my drinks, and Sfumato's similarity to Zucca made me think of a Scotch pairing such as in the\nZucca Hour\n. Sweet vermouth and Averna helped to soften the combination, but the drink felt a little flat. To give the drink a touch of roundness, I opted for a barspoon of vanilla syrup.\nI later made the drink for two other people that night, and then posted it on Instagram. There, I was questioned \"Is this not however stretching the very definition of the word Negroni?\" I replied, \"The\nWhite Negroni\nusing Suze Gentian Liqueur did that about a decade ago. It is in the style of a Negroni though: an\nAmericano\n(which isn't necessarily a Campari drink but a class of anaro-vermouth-soda drinks) with the soda substituted for spirit.\" I also ran into a similar feud that week when I posted the Negroni on Saturn on\nReddit\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2TYv1McMVl9udIqgSVqDOdQQpZthqw1z1kL9NizicvuOOKhvcx0rGsZMnTBBn-toTrm9CzIUSHcw4xdkL0z6Fp5go7UlcZiN-r8Tmx4PTXiScupIRNnOGnhJstzaLNZEkT1HhlYF-uno/s1600/causticnegroni4620.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2TYv1McMVl9udIqgSVqDOdQQpZthqw1z1kL9NizicvuOOKhvcx0rGsZMnTBBn-toTrm9CzIUSHcw4xdkL0z6Fp5go7UlcZiN-r8Tmx4PTXiScupIRNnOGnhJstzaLNZEkT1HhlYF-uno/s800/causticnegroni4620.jpg", "comment_count": 0 }, { "title": "lumberjack julep", "url": "https://cocktailvirgin.blogspot.com/2017/06/lumberjack-julep.html", "published": "2017-06-22T08:00:00.000-04:00", "updated": "2017-06-30T01:34:56.440-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Josh Durr", "source": "Food & Wine: Cocktails", "year": 2013 }, "categories": [ "maple syrup", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Bourbon (Larceny)", "1 oz Rittenhouse Rye", "1/4 oz Maple Syrup", "3 sprigs Mint" ], "instructions": "Muddle the leaves of the mint sprigs, add the rest of the ingredients and crushed ice, and stir. Top with crushed ice, garnish with a mint sprig, and add a straw.", "body_text": "1 oz Bourbon (Larceny)\n1 oz Rittenhouse Rye\n1/4 oz Maple Syrup\n3 sprigs Mint\nMuddle the leaves of the mint sprigs, add the rest of the ingredients and crushed ice, and stir. Top with crushed ice, garnish with a mint sprig, and add a straw.\nAfter my work shift two Thursdays ago, I returned to my\nFood & Wine: Cocktails\ncollection to discover an unmade gem. In the 2013 edition, I came across Josh Durr's Lumberjack Negroni that utilized maple syrup as the sweetener to the dual American whiskey base. Once prepared, the Lumberjack Julep gave forth a mint aroma that led into maple richness and malt on the sip. Next, rye spice and mint on the sip was followed by maple and additional mint notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_tkehJzlNd63uAdRJfVMi9saLCdXcdvhvHaEI4CbxEc-Ayy-iKfws8WEV-RGMPKsNxo-KW257MfpkY8WcU87eWtXbZLRnY6vgSxy-HEoLKml8h-kwVGe-o0-8tbShFcmr8lniPGPuAdN/s1600/lumberjackjulep2656.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_tkehJzlNd63uAdRJfVMi9saLCdXcdvhvHaEI4CbxEc-Ayy-iKfws8WEV-RGMPKsNxo-KW257MfpkY8WcU87eWtXbZLRnY6vgSxy-HEoLKml8h-kwVGe-o0-8tbShFcmr8lniPGPuAdN/s800/lumberjackjulep2656.jpg", "comment_count": 1 }, { "title": "sailor's negroni", "url": "https://cocktailvirgin.blogspot.com/2017/06/sailors-negroni.html", "published": "2017-06-23T08:00:00.000-04:00", "updated": "2017-06-30T01:33:12.257-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Flavio Angiolillo", "source": "MAG", "year": null }, "categories": [ "campari", "kahlua", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Campari", "1 oz Sweet Vermouth (Cocchi)", "1/2 oz Coffee Liqueur (Galliano Ristretto)", "1/2 oz Mezcal (Montelobos)" ], "instructions": "Stir with ice, strain into a rocks glass, fill with ice, and garnish with an orange slice (orange twist).", "body_text": "1 oz Campari\n1 oz Sweet Vermouth (Cocchi)\n1/2 oz Coffee Liqueur (Galliano Ristretto)\n1/2 oz Mezcal (Montelobos)\nStir with ice, strain into a rocks glass, fill with ice, and garnish with an orange slice (orange twist).\nTwo Fridays ago at the tail end of Negroni week, I looked to a post that I had spotted on my\nImbibe\nblog feed called the Sailor's Negroni. The recipe was crafted by Flavio Angiolillo of MAG in Milan, Italy, and my curiosity about the name was assuaged when I figured out that it was named after the Sailor's brand coffee liqueur. Given how agave, Campari, and coffee work well together such as in the\nRazor Ramon\n, I was excited to give this one a try.\nThe Sailor's Negroni reached the nose with orange and coffee roast aromas. Next, a citrus peel-tinged grape on the sip gave way to coffee and bitter orange on the swallow with a smoky agave finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OpKXnagUjIxPtPxjzWa1bnEaSRQ-tVK34EyndzKqYeaMSyu_OpfdxFlW49yI94usB0TlisM6oh6T8I4QqaZhCmj5oB-fKMZSTEsNgXTlkNPNVbo1kQJBdzUeyZdTYvUzeaOqOSMIeZwc/s1600/sailorsnegroni2658.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OpKXnagUjIxPtPxjzWa1bnEaSRQ-tVK34EyndzKqYeaMSyu_OpfdxFlW49yI94usB0TlisM6oh6T8I4QqaZhCmj5oB-fKMZSTEsNgXTlkNPNVbo1kQJBdzUeyZdTYvUzeaOqOSMIeZwc/s800/sailorsnegroni2658.jpg", "comment_count": 0 }, { "title": "tiki tak", "url": "https://cocktailvirgin.blogspot.com/2017/06/tiki-tak.html", "published": "2017-06-24T08:00:00.000-04:00", "updated": "2017-06-30T01:32:19.396-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Andrew Porteus", "source": "Montana's Trail House", "year": null }, "categories": [ "bitters (Peychaud's)", "creme de banane", "falernum", "lime juice", "pineapple juice", "vermouth (dry)" ], "ingredients": [ "1 oz Dry Vermouth (La Quintinye)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Giffard Banane du Bresil", "1/4 oz Velvet Falernum", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a stemless wine glass (Tiki mug), fill with crushed ice, and garnish with an umbrella-cherry-lime wedge (sprig of chocolate mint).", "body_text": "1 oz Dry Vermouth (La Quintinye)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Giffard Banane du Bresil\n1/4 oz Velvet Falernum\n2 dash Peychaud's Bitters\nShake with ice, strain into a stemless wine glass (Tiki mug), fill with crushed ice, and garnish with an umbrella-cherry-lime wedge (sprig of chocolate mint).\nSince I had to get up early to open the bar for brunch on Sunday morning, I looked to\nPunch Drinks\n' article on low proof Tiki for an answer two Saturday nights ago. There, I selected Andrew Porteus' dry vermouth-based Tiki Tak that he crafted at Montana's Trail House in Brooklyn. With my choice of garnish, the Tiki Tak infused the air with chocolate-mint and banana notes. Next, a crisp pineapple and lime sip transitioned into herbal, banana, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3FdE263RNoys3bKvA8RG-I2GCHJTlqXDe9LMat8fQUiWr2siiQK6oZoQFMCiDF1KEBbnnuLNuWCPrrMca5z9KoOw7OwCvhI4p4OxYli7r3GuXQvaQvR7MJf8j5KHlGPu-ogt34jXAU_w/s1600/tikitak2660.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3FdE263RNoys3bKvA8RG-I2GCHJTlqXDe9LMat8fQUiWr2siiQK6oZoQFMCiDF1KEBbnnuLNuWCPrrMca5z9KoOw7OwCvhI4p4OxYli7r3GuXQvaQvR7MJf8j5KHlGPu-ogt34jXAU_w/s800/tikitak2660.jpg", "comment_count": 0 }, { "title": "gantt's tomb", "url": "https://cocktailvirgin.blogspot.com/2017/06/gantts-tomb.html", "published": "2017-06-25T08:00:00.000-04:00", "updated": "2017-06-30T01:31:06.703-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Co.", "year": 2008 }, "categories": [ "lemon juice", "orange juice", "pimento dram", "pineapple juice", "rum", "rum (white)", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Orange Juice", "1/2 oz Simple Syrup", "1 oz Gosling's Black Seal Rum", "1 oz Rittenhouse Rye", "1/2 oz El Dorado 151 Proof Rum", "1/4 oz Allspice Dram (St. Elizabeth's)" ], "instructions": "Shake with ice, strain into a Pilsner glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.", "body_text": "3/4 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Orange Juice\n1/2 oz Simple Syrup\n1 oz Gosling's Black Seal Rum\n1 oz Rittenhouse Rye\n1/2 oz El Dorado 151 Proof Rum\n1/4 oz Allspice Dram (St. Elizabeth's)\nShake with ice, strain into a Pilsner glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.\nTwo Sundays ago, I began flipping through Beachbum Berry's\nRemixed\nfor recipes that I had not tried yet. There, Brian Miller's 2008 Gantt's Tomb that he created at Death & Co. called out to me. The drink was inspired by Don the Beachcomber's\nZombie\nand all of its layers of flavor, and Miller named it after Don whose real name was Ernest Raymond Beaumont Gantt.\nGantt's Tomb proffered a mint aroma that preceded the fruity lemon, orange, and pineapple sip. Next, caramel rum, rye spice, and allspice rounded out the drink on the swallow which ended with a light jet fuel finish from the El Dorado 151 that melded with pineapple notes lingering there.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSAaF2VblVa3y_K5rQQCXAu5R4LBMvifEkkWXwqmuLIFv0obhjn_OmjzO1P3MySKGrWOxNIUHjurN-A4OvFsgbcpv8WNw4vZjo-Ft9rQMwaMbMZxYFhCBO2BMwaAQBCJeY4Rmus8NnEXg/s1600/ganttstomb2662.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSAaF2VblVa3y_K5rQQCXAu5R4LBMvifEkkWXwqmuLIFv0obhjn_OmjzO1P3MySKGrWOxNIUHjurN-A4OvFsgbcpv8WNw4vZjo-Ft9rQMwaMbMZxYFhCBO2BMwaAQBCJeY4Rmus8NnEXg/s800/ganttstomb2662.jpg", "comment_count": 0 }, { "title": "sheltering sky", "url": "https://cocktailvirgin.blogspot.com/2017/06/sheltering-sky.html", "published": "2017-06-26T08:00:00.000-04:00", "updated": "2017-06-30T01:30:04.750-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "cognac", "sherry", "swedish punsch" ], "ingredients": [ "1 1/2 oz Cognac (Camus VS)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Benedictine", "1/2 oz Amontillado Sherry (Lustau)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist. ShakeStir", "body_text": "1 1/2 oz Cognac (Camus VS)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Benedictine\n1/2 oz Amontillado Sherry (Lustau)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I spotted a recipe that I submitted to a 2014\nShakeStir\ncompetition; however, I never got around to making the drink since time was running out before the deadline. For this Cognac event, I was inspired by the\nRocket\nfrom\nPioneers of Mixing in Elite Bars: 1903-1933\nwith its brandy, Swedish punsch, sweet vermouth, and Picon elements. I converted the vermouth to nutty sherry and the Picon to Benedictine and Angostura Bitters. For a name, I remember strolling over to one of my bookshelves, spotting the Paul Bowles' mid-century classic, and figured that it represented world travel in a glass.\nThe Sheltering Sky presented an orange and nutty bouquet to the nose. Next, a rich grape sip led into Cognac, tea, minty, chocolate, and nutty flavors on the swallow with an allspice and rum funk finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva2k-CY0cqwJ9KMsJAnzUzV0ZfkWfrFRbWl1K4DmO5ZkYOs1hGlEFPwX2ToApYqrpV6VOCunev4dcqlpBNeVWR58Cunbsbn6HtlgYuFmAUOhtRsMIhkSrqtFedcZVSvIbVHAMCZONRCiy/s320/shelteringsky2665.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva2k-CY0cqwJ9KMsJAnzUzV0ZfkWfrFRbWl1K4DmO5ZkYOs1hGlEFPwX2ToApYqrpV6VOCunev4dcqlpBNeVWR58Cunbsbn6HtlgYuFmAUOhtRsMIhkSrqtFedcZVSvIbVHAMCZONRCiy/s800/shelteringsky2665.jpg", "comment_count": 0 }, { "title": "night shift", "url": "https://cocktailvirgin.blogspot.com/2017/06/night-shift.html", "published": "2017-06-27T08:00:00.000-04:00", "updated": "2017-06-30T01:28:56.904-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "The Richardson", "year": null }, "categories": [ "campari", "grapefruit juice", "mezcal", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/4 oz Mezcal (Montelobos)", "1 oz Grapefruit Juice", "1/2 oz Campari", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into a double Old Fashioned glass, fill with fresh ice, and garnish with an orange twist.", "body_text": "1 1/4 oz Mezcal (Montelobos)\n1 oz Grapefruit Juice\n1/2 oz Campari\n1/4 oz Cinnamon Syrup\nShake with ice, strain into a double Old Fashioned glass, fill with fresh ice, and garnish with an orange twist.\nTwo Tuesdays ago, I returned to my relatively new copy of the\nBrooklyn Bartender\nbook and became curious about the Nightshift crafted at The Richardson. The combination of smoky spirit, grapefruit, and orange liqueur reminded me of the Scotch-based\nPolly's Special\nbut here with bitter notes from the Campari and spiced ones from the cinnamon syrup. Once prepared, the Night Shift offered an orange and smoky agave nose. Next, a moderately dry grapefruit sip perhaps displayed a citrus note from the Campari, and the swallow mingled mezcal and bitter orange flavors with a cinnamon and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishcpdfOyOZ-9a4Y9WY4KttO2wJAqO3oRZ7qHSTxNk2BEewJO9n4WBjlFuFUj_Grf1496G9SujSUL9vfz4Y7fWHZyfndB0qmdFzLnGtBPpdTjrSluod6tQsqig8JbjzMLM2mtwNCyf811B/s320/nightshift2667.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishcpdfOyOZ-9a4Y9WY4KttO2wJAqO3oRZ7qHSTxNk2BEewJO9n4WBjlFuFUj_Grf1496G9SujSUL9vfz4Y7fWHZyfndB0qmdFzLnGtBPpdTjrSluod6tQsqig8JbjzMLM2mtwNCyf811B/s800/nightshift2667.jpg", "comment_count": 0 }, { "title": "esmeralda's elixir", "url": "https://cocktailvirgin.blogspot.com/2017/06/esmeraldas-elixir.html", "published": "2017-06-28T08:00:00.000-04:00", "updated": "2017-06-30T01:27:58.911-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Will Isaza", "source": "Shelter", "year": null }, "categories": [ "#other", "aperol", "cachaça", "egg white", "lime juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Leblon Cachaça", "1/2 oz Aperol", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with several drops of Angostura Bitters swirled into the egg white froth and with freshly grated cinnamon.", "body_text": "1 1/2 oz Leblon Cachaça\n1/2 oz Aperol\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with several drops of Angostura Bitters swirled into the egg white froth and with freshly grated cinnamon.\nTwo Wednesdays ago, I made my way to North Station to visit Shelter, a speakeasy that has popped up behind Hurricane O'Reilly's. While most of the menu sticks with the Caribbean theme via rum, there are singular whiskey, gin, and vodka drinks as well; and there was also a cachaça drink called Esmeralda's Elixir that I selected that was created by bartender Will Isaza. Once prepared, this egg white Sour offered up cinnamon and cachaça funk to the nose. Next, a creamy lime and orange sip transitioned into grassy funk and cinnamon on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3YshYOXPvuoou5ebbPbNuu0o6jr-40MzdQMkm3tUd1cVqK55XtHRnaK-C1AIMOmRPbG_bZkftMSrwGq6lDwuIZgH-ROtdOSNmPN8_fNecHki73pzRDj4HXakuxhRBDxiTgUFuMLqgSWI/s320/esmeraldaelix2668.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3YshYOXPvuoou5ebbPbNuu0o6jr-40MzdQMkm3tUd1cVqK55XtHRnaK-C1AIMOmRPbG_bZkftMSrwGq6lDwuIZgH-ROtdOSNmPN8_fNecHki73pzRDj4HXakuxhRBDxiTgUFuMLqgSWI/s800/esmeraldaelix2668.jpg", "comment_count": 0 }, { "title": "ballantine", "url": "https://cocktailvirgin.blogspot.com/2017/06/ballantine.html", "published": "2017-06-29T08:00:00.000-04:00", "updated": "2017-06-30T01:26:44.539-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Old Waldorf-Astoria Bar Book", "year": 1935 }, "categories": [ "absinthe", "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Plymouth Gin (1 1/2 oz Bluecoat)", "1/2 jigger Dry Vermouth (1 1/2 oz La Quintinye)", "2 dash Orange Bitters (Angostura Orange)", "1 dash Absinthe (1/2 bsp Herbsaint)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Plymouth Gin (1 1/2 oz Bluecoat)\n1/2 jigger Dry Vermouth (1 1/2 oz La Quintinye)\n2 dash Orange Bitters (Angostura Orange)\n1 dash Absinthe (1/2 bsp Herbsaint)\nStir with ice and strain into a cocktail glass.\nAfter getting home from work two Thursdays ago, I ventured into\nThe Old Waldorf-Astoria Bar Book\nfrom 1935 for drink inspiration. There, I uncovered the Ballantine that seemed like a simple Martini variation (given the added absinthe) to finish out my day. For an absinthe choice, I opted for Herbsaint which yielded a softer balance in the end. Once mixed, the Ballantine proffered an anise and juniper aroma to the nose. Next, a dry white wine sip led into juniper and herbal notes on the swallow with an anise and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr_T67r56CtLH05wZb8maTyI-SXG2iUHRG4bYtjz1LxwRXeGavFKMnqcX0eevZ8Ay-RBa_b2Ef05bd1ZLYr5sjdS0tGCIxU18XKtaQiASSNIje1nL3Q_qZqHRbrEA3-M7sELRCgNWTNm_/s320/ballantine2670.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr_T67r56CtLH05wZb8maTyI-SXG2iUHRG4bYtjz1LxwRXeGavFKMnqcX0eevZ8Ay-RBa_b2Ef05bd1ZLYr5sjdS0tGCIxU18XKtaQiASSNIje1nL3Q_qZqHRbrEA3-M7sELRCgNWTNm_/s800/ballantine2670.jpg", "comment_count": 0 }, { "title": "tiki bowl", "url": "https://cocktailvirgin.blogspot.com/2017/06/tiki-bowl.html", "published": "2017-06-30T08:00:00.000-04:00", "updated": "2017-06-30T08:00:15.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Kon-Tiki Restaurant", "year": 1960 }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "orange juice", "pastis", "rum" ], "ingredients": [ "3/4 oz Lime Juice", "3/4 oz Honey Syrup", "1 1/2 oz Orange Juice", "1 oz Lemon Hart 151 Proof Rum", "1 oz Gold Puerto Rican Rum (DonQ Gold)", "1 1/4 oz Dark Jamaican Rum (Coruba)", "1 dash Angostura Bitters", "6 drop Pernod" ], "instructions": "Blend with 6 oz crushed ice for 5 seconds (shake with ice and strain), pour into a Tiki bowl, and fill with crushed ice.", "body_text": "3/4 oz Lime Juice\n3/4 oz Honey Syrup\n1 1/2 oz Orange Juice\n1 oz Lemon Hart 151 Proof Rum\n1 oz Gold Puerto Rican Rum (DonQ Gold)\n1 1/4 oz Dark Jamaican Rum (Coruba)\n1 dash Angostura Bitters\n6 drop Pernod\nBlend with 6 oz crushed ice for 5 seconds (shake with ice and strain), pour into a Tiki bowl, and fill with crushed ice.\nTwo Fridays ago, I returned from my bar shift in a Tiki mood. Therefore, I reached for Beachbum Berry's\nSippin' Safari\nfor a scratch to my itch. The Tiki Bowl from the Portland's Kon-Tiki Restaurant circa 1960 reminded me somewhat of the feel of the\nVolcano Bowl\nthat I had made earlier in the night for a guest, so I was game. Once built, the Tiki Bowl gave forth mint and Demerara rum aromas. Next, the rums' caramel joined lime and orange notes on the sip, and the swallow presented funky and smoky rums along with honey and a finish offering clove and allspice from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHNhJMrIygYkV_KrCJuoMx6zDhVT7iKd0xf7prIckk6z-piZ0Nno7MWnaiuuW8WB1VMYwYRMSmGFK4HPCHr1xEJRpwomb5KzxD7ZlZMyzyjJTsdCwaisId-WB7mk2hxc23yW0LmIy2zpp/s1600/tikibowl2673.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHNhJMrIygYkV_KrCJuoMx6zDhVT7iKd0xf7prIckk6z-piZ0Nno7MWnaiuuW8WB1VMYwYRMSmGFK4HPCHr1xEJRpwomb5KzxD7ZlZMyzyjJTsdCwaisId-WB7mk2hxc23yW0LmIy2zpp/s800/tikibowl2673.jpg", "comment_count": 0 }, { "title": "ramon", "url": "https://cocktailvirgin.blogspot.com/2017/07/ramon.html", "published": "2017-07-01T08:00:00.000-04:00", "updated": "2017-07-01T08:00:07.010-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "benedictine", "pineapple juice", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Old Overholt)", "1 dash Pineapple Juice (1/2 oz)", "1 dash Benedictine (1/2 oz)", "2 dash Sweet Vermouth (1/2 oz)", "1 dash Picon (1/4 oz Torani Amer)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Rye (1 1/2 oz Old Overholt)\n1 dash Pineapple Juice (1/2 oz)\n1 dash Benedictine (1/2 oz)\n2 dash Sweet Vermouth (1/2 oz)\n1 dash Picon (1/4 oz Torani Amer)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I selected\nPioneers of Mixing at Elite Bars: 1903-1933\nas the guide for my evening's libation. In the American whiskey section, I became curious about the Ramon which seemed like a\nCreole Cocktails\nwith the addition of pineapple juice. Since Picon and pineapple go so well together such as in the\nOriente\n, I was definitely curious to see the result.\nThe Ramon began with a whiskey and bitter herbal bouquet. Next, grape and malt on the sip led into rye and a pineapple-bitter orange combination on the swallow with a herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5whCkWQ63D2N3xwKjrFJ_IdP7MWCE4jM0EhBWF6d_3EYzslj7HTSnZv9pMlILmFX2WM_bmGS7MkeSaeAZvKHLBVU2sOL7q82droy7_PT7IX5E9Y5ySzU-VwPqa8UEWqVjHlFIktElhJU8/s1600/ramon2675.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5whCkWQ63D2N3xwKjrFJ_IdP7MWCE4jM0EhBWF6d_3EYzslj7HTSnZv9pMlILmFX2WM_bmGS7MkeSaeAZvKHLBVU2sOL7q82droy7_PT7IX5E9Y5ySzU-VwPqa8UEWqVjHlFIktElhJU8/s800/ramon2675.jpg", "comment_count": 0 }, { "title": "scorpion reef", "url": "https://cocktailvirgin.blogspot.com/2017/07/scorpion-reef.html", "published": "2017-07-02T08:00:00.000-04:00", "updated": "2017-07-02T08:00:14.089-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Marshall Davis", "source": "Gallo Pelón Mezcaleria", "year": null }, "categories": [ "bitters (mole)", "lemon juice", "mezcal", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "1 oz Mezcal (Montelobos)", "1 oz Gold Jamaican Rum (Smith & Cross)", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "3/4 oz Orgeat", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Build in a stemless water glass (Collins), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with 5-6 dash Angostura Bitters and a sprinkle of Chinese 5-spice powder.", "body_text": "1 oz Mezcal (Montelobos)\n1 oz Gold Jamaican Rum (Smith & Cross)\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n3/4 oz Orgeat\n2 dash Chocolate Bitters (Bittermens)\nBuild in a stemless water glass (Collins), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with 5-6 dash Angostura Bitters and a sprinkle of Chinese 5-spice powder.\nTwo Sundays ago, I decided to make a recipe that I had spotted on the\nImbibe\nwebsite called the Scorpion Reef. The recipe was created by Marshall Davis of Raleigh's Gallo Pelón Mezcaleria, and Marshall attributed his inspiration to a smoked pineapple flan dessert. Like the\nScorpion Bowl\n, the Scorpion Reef contained rum, orgeat, and lemon; instead of brandy and orange juice in a bowl format, the recipe opted for mezcal, pineapple juice, and molé bitters in a Swizzle.\nThe Scorpion Reef offered up clove and cinnamon notes from the bitters and star anise from the 5-spice powder to the nose. Next, lemon, pineapple, and caramel on the sip gave way to smoky, rubbery, and funky spirit notes on the swallow with a nutty and chocolate-tinged finish. Overall, the combination of the mezcal with the Smith & Cross Rum created a pleasantly extra funky taste sensation that was mollified by the pineapple and orgeat components.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWvcUgrg1ofVI5YlFF16_MqTnoGygNPlI4b9nWTUP9xVatkmQwqx_TVW2Rti52O0kHZ6T2_fepkj4Yis-dRqzt2uEA2GCCQc5PJAK5TEzL6mIqeW6lxP6uW7b3Vafec7O4rKelelIj3kj/s1600/scorpionreef2678.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWvcUgrg1ofVI5YlFF16_MqTnoGygNPlI4b9nWTUP9xVatkmQwqx_TVW2Rti52O0kHZ6T2_fepkj4Yis-dRqzt2uEA2GCCQc5PJAK5TEzL6mIqeW6lxP6uW7b3Vafec7O4rKelelIj3kj/s800/scorpionreef2678.jpg", "comment_count": 0 }, { "title": "hissy fit", "url": "https://cocktailvirgin.blogspot.com/2017/07/hissy-fit.html", "published": "2017-07-03T08:00:00.000-04:00", "updated": "2017-07-03T08:00:13.390-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Josh Ropson", "source": "The Vanderbilt", "year": null }, "categories": [ "creme de cassis", "lemon juice", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Grand-Dad Bourbon (OGD Bonded)", "1/2 oz Lemon Juice", "1/2 oz St. Germain (St. Elder)", "1/2 oz Crème de Cassis (Massenez)" ], "instructions": "Shake with ice and strain into a rocks glass with ice (cocktail coupe sans ice).", "body_text": "1 1/2 oz Old Grand-Dad Bourbon (OGD Bonded)\n1/2 oz Lemon Juice\n1/2 oz St. Germain (St. Elder)\n1/2 oz Crème de Cassis (Massenez)\nShake with ice and strain into a rocks glass with ice (cocktail coupe sans ice).\nOn Monday two weeks ago, I set forth on my drinking adventure by opening up the\nBrooklyn Bartender\n. There, I was drawn to the Hissy Fit by Josh Ropson of the Vanderbilt for the combination of the highs of elderflower liqueur and the lows of crème de cassis reminded me of the\nLion Tamer\nfrom Beretta. Once in the glass, the Hissy Fit shared floral, red fruit, and Bourbon aromas. Next, dark fruit and lemon combined into an almost grapefruit flavor on the sip, and the swallow gave forth whiskey, currant, peach, and floral notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-xJsLvxmaXwYezyeYTJmMCZIpGYPzBDioaDVOFmt9nuvfDDRyO79BVh8H3pupAKXi1sXMQgpqjClZ5lDPdE_Lne8KQekBbPhSyEBVZizC6wuptG3huvwRUS2y6dE7qHNa_1we-07Rdqq/s1600/hissyfit2680.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-xJsLvxmaXwYezyeYTJmMCZIpGYPzBDioaDVOFmt9nuvfDDRyO79BVh8H3pupAKXi1sXMQgpqjClZ5lDPdE_Lne8KQekBbPhSyEBVZizC6wuptG3huvwRUS2y6dE7qHNa_1we-07Rdqq/s800/hissyfit2680.jpg", "comment_count": 0 }, { "title": "jasmine's cooler", "url": "https://cocktailvirgin.blogspot.com/2017/07/jasmines-cooler.html", "published": "2017-07-04T08:00:00.000-04:00", "updated": "2017-07-04T08:00:09.654-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Paul Harrington", "source": "Cocktail", "year": 1998 }, "categories": [ "campari", "cointreau", "gin", "lemon juice", "soda" ], "ingredients": [ "3/4 oz Gin (Tanqueray)", "3/4 oz Campari", "3/4 oz Triple Sec (Cointreau)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Collins glass with soda water (2 oz). Top with ice and garnish with a lemon wedge (lemon wheel).", "body_text": "3/4 oz Gin (Tanqueray)\n3/4 oz Campari\n3/4 oz Triple Sec (Cointreau)\n3/4 oz Lemon Juice\nShake with ice and strain into a Collins glass with soda water (2 oz). Top with ice and garnish with a lemon wedge (lemon wheel).\nTwo Tuesdays ago, I turned to Michael Madrusan's\nA Spot at the Bar\nfor my evening's drink. There, I spotted the Collins-elongated variation on the\nJasmine\ncalled the Jasmine's Cooler that the author strangely credited, \"Inspired by the\nJasmine Cocktail\n, by Robert Hess.\" The drink is generally credited to Paul Harrington and was published in his 1998 book\nCocktail\n; Harrington provided the history that he created it for Matt Jasmine with the\nPegu Club\n. With the Pegu's lime and Angostura Bitters swapped for lemon and Campari in the Jasmine, Harrington declared that his balance was on the tart side to seem more like grapefruit juice. True, Robert Hess' tome was in our collection earlier and easier than it was to come by Harrington's out-of-print book at a decent price, but Hess properly attributed it to his fellow Seattle neighbor.\nMisattribution aside, the Jasmine's Cooler was a delight to drink. The freshly cut lemon garnish loaded the air with citrussy aroma. Next, a carbonated grapefruit-flavored sip led into gin and Campari's bitter orange than melded into more grapefruit notes at time on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8gWKNLS8xNKVW_gqkBOx0A6-eQc3Y8W9fi1VRipElexEW2Q0cvXsuXG4griX88mppJoLhuB870Ixvp8-_oO9L9CvdgIN5JdMox2bwx8-VJlqG9MPexjoJZKvfs6gF9yQmYK15CmJgq8T/s1600/jasminecooler2681.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8gWKNLS8xNKVW_gqkBOx0A6-eQc3Y8W9fi1VRipElexEW2Q0cvXsuXG4griX88mppJoLhuB870Ixvp8-_oO9L9CvdgIN5JdMox2bwx8-VJlqG9MPexjoJZKvfs6gF9yQmYK15CmJgq8T/s800/jasminecooler2681.jpg", "comment_count": 0 }, { "title": "sundowner", "url": "https://cocktailvirgin.blogspot.com/2017/07/sundowner.html", "published": "2017-07-05T08:00:00.000-04:00", "updated": "2017-07-05T08:00:01.938-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Steve Crane", "source": "Sheraton Waikiki Resort", "year": 1960 }, "categories": [ "cognac", "cointreau", "galliano", "lemon juice" ], "ingredients": [ "1 oz Lemon Juice", "3/4 oz Galliano (Galliano L'Autentico)", "3/4 oz Cointreau", "1 1/4 oz Cognac (Camus VS)" ], "instructions": "Shake with crushed ice and pour into an Old Fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a lime wheel (spent half lemon shell and mint sprig).", "body_text": "1 oz Lemon Juice\n3/4 oz Galliano (Galliano L'Autentico)\n3/4 oz Cointreau\n1 1/4 oz Cognac (Camus VS)\nShake with crushed ice and pour into an Old Fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a lime wheel (spent half lemon shell and mint sprig).\nWednesday two weeks ago, I was in a Tiki mood, and I looked to Beachbum Berry for something that I had glossed over in the past. The uncovered number that I selected was Steve Crane' Sundowner that he concocted at the Sheraton Waikiki Resort in the 1960s that appeared like a Galliano-infused\nSidecar\n. Moreover, this recipe published in\nRemixed\nreminded me of Benedetto's\nMaitalia\nwhich paired Galliano with triple sec in a Mai Tai riff.\nThe Sundowner gave forth vanilla and tropical citrus aromas before I added the garnish, and the mint dominated the nose afterwards. Next, orange and lemon notes on the sip led into Cognac, orange, and vanilla in an almost mango-like flavor on the swallow with a star anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3n1MQcPSS4WyMj5PX1ngo_CFwrWXje2o1xKGWLoak-CvY66bqiug8ehGbnnvd6XcmgC1Sujhc9N72EnIiOAkpt9XyumuO2RAeW-E4o_vFTq3kyyZepHcOd2SoUTApImhemIgfMTC2zTU/s1600/sundowner2683.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3n1MQcPSS4WyMj5PX1ngo_CFwrWXje2o1xKGWLoak-CvY66bqiug8ehGbnnvd6XcmgC1Sujhc9N72EnIiOAkpt9XyumuO2RAeW-E4o_vFTq3kyyZepHcOd2SoUTApImhemIgfMTC2zTU/s800/sundowner2683.jpg", "comment_count": 1 }, { "title": "administrator", "url": "https://cocktailvirgin.blogspot.com/2017/07/administrator.html", "published": "2017-07-06T08:00:00.000-04:00", "updated": "2017-07-06T08:00:14.894-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "dubonnet", "scotch", "vermouth (dry)" ], "ingredients": [ "2/3 Scotch (2 oz Pig's Nose)", "2 dash Dry Vermouth (1/2 oz Noilly Prat)", "2 dash Dubonnet (1/2 oz Bonal)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a green olive (omit).", "body_text": "2/3 Scotch (2 oz Pig's Nose)\n2 dash Dry Vermouth (1/2 oz Noilly Prat)\n2 dash Dubonnet (1/2 oz Bonal)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a green olive (omit).\nTwo Thursdays ago, my curiosity for a new cocktail recipe led me to\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I found the Administrator that seemed like the\nChancellor\nwith the port swapped for a quinquina especially given the title-like drink name. Once mixed, the Administrator provided a lightly peated Scotch nose. Next, malt and a dry red grape on the sip transitioned into Scotch, earthy, and herbal flavors on the swallow with a quinine and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUhOUCUrT5U-aTY907iLPqqZ37XPay6JICohbPNsN8ez9zkdOV4nTbGqgVYippXwBpo1rqbRCAOp3XuZy6y_tfOHgN0bIPhM20ptTH0aydQqFadwTqdsAEEJ7FGu84Nu14Y-ay31his9Q/s1600/administrator2686.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUhOUCUrT5U-aTY907iLPqqZ37XPay6JICohbPNsN8ez9zkdOV4nTbGqgVYippXwBpo1rqbRCAOp3XuZy6y_tfOHgN0bIPhM20ptTH0aydQqFadwTqdsAEEJ7FGu84Nu14Y-ay31his9Q/s800/administrator2686.jpg", "comment_count": 0 }, { "title": "majestic", "url": "https://cocktailvirgin.blogspot.com/2017/07/majestic.html", "published": "2017-07-07T08:00:00.000-04:00", "updated": "2017-07-07T08:00:09.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "maraschino", "scotch", "vermouth (dry)" ], "ingredients": [ "2/3 Spey Royal Scotch (1 1/2 oz Pig's Nose)", "2 dash Dry Vermouth (3/4 oz Noilly Prat)", "2 dash Maraschino (3/8 oz Luxardo)", "1 dash Picon Bitters (3/8 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Spey Royal Scotch (1 1/2 oz Pig's Nose)\n2 dash Dry Vermouth (3/4 oz Noilly Prat)\n2 dash Maraschino (3/8 oz Luxardo)\n1 dash Picon Bitters (3/8 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I decided to make a recipe that I had spotted the night before in the whisk(e)y section of\nPioneers of Mixing at Elite Bars: 1903-1933\nbook. The Majestic read in my mind like a Scotch\nBrooklyn\n, and I was game to see how changing the rye to something barley and smoky would effect things. Once prepared, the Majestic gave forth a Scotch and dark orange nose. Next, malt, caramel, and a hint of cherry on the sip was followed by Scotch, nutty, and bitter orange notes on the swallow. While similar in flavors, the Majestic's Scotch backbone took the drink in a different direction than my go-to Brooklyn spirit of Old Overholt (I find Rittenhouse to be too domineering and distracting) given the sharper notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicodsKv5cl8IyJ9z2kEtleHZsmXagW1JY-8zgpHe5U9URASitc7WE56w9uqFoWWR-ZUdl-VylxH9GHrCCL04AQ43Xzx8T3hWdrMkfSDufybu8Oc4rbRHHbz3VarG-M8O8vNQByQdAIQLbE/s1600/majestic2687.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicodsKv5cl8IyJ9z2kEtleHZsmXagW1JY-8zgpHe5U9URASitc7WE56w9uqFoWWR-ZUdl-VylxH9GHrCCL04AQ43Xzx8T3hWdrMkfSDufybu8Oc4rbRHHbz3VarG-M8O8vNQByQdAIQLbE/s800/majestic2687.jpg", "comment_count": 0 }, { "title": "[stigginserac]", "url": "https://cocktailvirgin.blogspot.com/2017/07/stigginserac.html", "published": "2017-07-09T08:00:00.000-04:00", "updated": "2017-07-09T08:00:03.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Isaac Sussman", "source": "Trina's", "year": null }, "categories": [ "#trina's starlite lounge", "bitters (Peychaud's)", "herbsainte", "rum", "sugar" ], "ingredients": [ "2 oz Plantation Stiggins' Fancy Pineapple Rum", "1 Sugar Cube", "6 dash Peychaud's Bitters" ], "instructions": "Muddle the sugar cube with the bitters and a splash of water. Add rum and ice, stir, strain into a rocks glass pre-rinsed with Herbsaint, and garnish with a lemon twist.", "body_text": "2 oz Plantation Stiggins' Fancy Pineapple Rum\n1 Sugar Cube\n6 dash Peychaud's Bitters\nMuddle the sugar cube with the bitters and a splash of water. Add rum and ice, stir, strain into a rocks glass pre-rinsed with Herbsaint, and garnish with a lemon twist.\nTwo Sundays ago, Andrea and I ventured down to Trina's for dinner. For a cocktail, I asked if bartender Isaac Sussman could make a Sazerac with Plantation's pineapple rum. I remember the first time I had a Rum Sazerac was in New Orleans in 2010 with the\nD-Day Sazerac\n; for that drink, the idea was a thought process of what sort of Sazerac could be made if U-Boats had prevented whiskey or brandy from getting to New Orleans during World War II. Years later, I began spotting recipes for Rum Sazeracs in mid-century drink books, so apparently it was not all that novel of an idea and perhaps stemmed from post-Prohibition or World War II whiskey shortages. Here, with the Stiggins' Fancy Pineapple Rum, the barrel notes carried the structure of the drink and the pineapple flavors added a tropical note on the finish and made this quite the delight to quaff.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMN83P80p33VLtL1EBJrGDiHnuDDgBbID6NnjYC_U_w_D1eJihs8ZpGD_YanvJwAZDBDD6pFCPyjsSKR8-eFPDSVAnb-_bXaP16J9Abq-yVi9_wIOS8JEUo9adQ3ARjR1ol5aEoB26X6gl/s320/stigginserac2690.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMN83P80p33VLtL1EBJrGDiHnuDDgBbID6NnjYC_U_w_D1eJihs8ZpGD_YanvJwAZDBDD6pFCPyjsSKR8-eFPDSVAnb-_bXaP16J9Abq-yVi9_wIOS8JEUo9adQ3ARjR1ol5aEoB26X6gl/s800/stigginserac2690.jpg", "comment_count": 0 }, { "title": "look my way", "url": "https://cocktailvirgin.blogspot.com/2017/07/look-my-way.html", "published": "2017-07-10T08:00:00.000-04:00", "updated": "2017-07-10T08:00:08.065-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "whip", "attribution": { "creator": "Jesse Cyr", "source": "Rob Roy", "year": null }, "categories": [ "creme de peche", "lemon juice", "sherry", "simple syrup", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Lustau Amontillado Brandy", "1/4 oz Giffard Crème de Peche (Massenez)", "3/4 oz Lemon Juice", "1/4 oz Demerara Syrup", "1 oz Dolin Blanc Vermouth" ], "instructions": "Whip shake and serve over crushed ice (shake with ice and strain into a coupe glass). Garnish with an edible pansy (ornamental pea blossom).", "body_text": "1 1/2 oz Lustau Amontillado Brandy\n1/4 oz Giffard Crème de Peche (Massenez)\n3/4 oz Lemon Juice\n1/4 oz Demerara Syrup\n1 oz Dolin Blanc Vermouth\nWhip shake and serve over crushed ice (shake with ice and strain into a coupe glass). Garnish with an edible pansy (ornamental pea blossom).\nTwo Mondays ago, I decided to make a drink by Jesse Cyr of Seattle's Rob Roy that I had spotted in the\nOnTheBar\napp drinks list. The Look My Way seemed quite light and delightful and the combination of Amontillado and peach reminded me of Death & Co.'s\nMoon Cocktail\n. While the Cobbler format was rather appropriate given the fortified wine as a base, I for some reason opted to serve this one up. Once prepared, the Look My Way gave forth a nutty sherry aroma. Next, lemon and grape on the sip led into nutty, floral, and peach flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRA3rDJWTaI-vgUSdWwiQyUQW0Cf4kpvhhyphenhyphengeZYvyQyOFE9YS-Gt_KX3q8x59Vn89NutcOvbfS-pLTGa_zkZDgGSq0GgJ8c_e71vgo_q4zM1XDcg_s6t2cKo9_zHpDevH_vOK9qAavQOI/s320/lookmyway2691.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRA3rDJWTaI-vgUSdWwiQyUQW0Cf4kpvhhyphenhyphengeZYvyQyOFE9YS-Gt_KX3q8x59Vn89NutcOvbfS-pLTGa_zkZDgGSq0GgJ8c_e71vgo_q4zM1XDcg_s6t2cKo9_zHpDevH_vOK9qAavQOI/s800/lookmyway2691.jpg", "comment_count": 0 }, { "title": "evergreen terrace", "url": "https://cocktailvirgin.blogspot.com/2017/07/evergreen-terrace.html", "published": "2017-07-11T08:00:00.000-04:00", "updated": "2017-07-11T08:00:09.739-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ryan Casey", "source": "Edmund's Oast", "year": 2015 }, "categories": [ "campari", "ginger liqueur", "strega", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Johnny Drum Bourbon (Larceny)", "3/4 oz Campari", "1/2 oz Strega", "1/4 oz Ginger Liqueur (King's)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Johnny Drum Bourbon (Larceny)\n3/4 oz Campari\n1/2 oz Strega\n1/4 oz Ginger Liqueur (King's)\nStir with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I turned to\nFood & Wine: Cocktails 2015\nfor recipe inspiration. There, I was lured in by the Evergreen Terrace by Ryan Casey of Edmund's Oast in Charleston, South Carolina, that he named for the street where the television family\nThe Simpsons\nlives. I was drawn in for the combination of liqueurs reminded me of recipes by Chris Hannah such as the\nRebennack\n, and the Campari and Strega pairing (along with a ginger element) made me think of the\nCount's Swizzle\n.\nIn the glass, the Evergreen Terrace shared a Bourbon and anise-minty herbal bouquet to the nose. Next, the malt and orange sip led into a Bourbon swallow accented by anise and bitter orange flavors and a ginger finish. Indeed, the Strega donated an evergreen pine-like note that seemed to support the drink's name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FthHYjHhxoHBDrwNKyroryIsbGo7XhaBF7Sfq39GOEdDiWZsZSztjE3bKC2NYDg9GEV55B3etSorkTVQ-Hq5OmPRm8oosCXcZZ64-YVDo4HT75zK6Ym8EGbMkesPEhisYJ-FZgjqOW6U/s320/evergreenterrace2694.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FthHYjHhxoHBDrwNKyroryIsbGo7XhaBF7Sfq39GOEdDiWZsZSztjE3bKC2NYDg9GEV55B3etSorkTVQ-Hq5OmPRm8oosCXcZZ64-YVDo4HT75zK6Ym8EGbMkesPEhisYJ-FZgjqOW6U/s800/evergreenterrace2694.jpg", "comment_count": 0 }, { "title": "jet setter", "url": "https://cocktailvirgin.blogspot.com/2017/07/jet-setter.html", "published": "2017-07-12T08:00:00.001-04:00", "updated": "2021-11-12T17:50:03.249-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lindsay Adams", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro nonino", "lime juice", "mezcal", "pamplemousse" ], "ingredients": [ "1 oz El Buho Mezcal", "3/4 oz Giffard Pamplemousse Liqueur", "3/4 oz Amaro Nonino", "1/2 oz Lime Juice", "3 drop Saline (1 part salt:4 part water)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.", "body_text": "1 oz El Buho Mezcal\n3/4 oz Giffard Pamplemousse Liqueur\n3/4 oz Amaro Nonino\n1/2 oz Lime Juice\n3 drop Saline (1 part salt:4 part water)\nShake with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.\nTwo Wednesdays ago, I stopped by Backbar and found a seat in front of Kat Lamper. For a first drink, I was intrigued by the Jet Setter on the menu that was described as \"Tart, to the point, and pleasantly pushes the smoky mezcal to the back of the plane.\" Kat described how bartender Lindsay Adams was inspired by the\nNaked & Famous\nand the\nPaper Plane\n, and she mashed them together. After being pleased with the results, Kat and Lindsay came up with the name \"Naked on a Plane,\" but that was shot down by manager Sam Treadway.\nThe Jet Setter began its flight with a grapefruit aroma that soared into a lime, grapefruit, and orange-flavored sip. Next, the drink descended into smoky mezcal, grapefruit, and herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1a-Tc_9L6rz5IdptiPLfSJ8xAuWsNjLZSZCH67XUFm_GPvuZnZ8w_8ct9K4Wvgqxq6BcE39PG29xZ0zmtlJTaByWr2YUOG-oUbc85ijJnPlqikRGiHPCGgH2RRAqzWh451wx5-Lzo47aK/s320/jetsetter2695.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1a-Tc_9L6rz5IdptiPLfSJ8xAuWsNjLZSZCH67XUFm_GPvuZnZ8w_8ct9K4Wvgqxq6BcE39PG29xZ0zmtlJTaByWr2YUOG-oUbc85ijJnPlqikRGiHPCGgH2RRAqzWh451wx5-Lzo47aK/s800/jetsetter2695.jpg", "comment_count": 0 }, { "title": "3's away", "url": "https://cocktailvirgin.blogspot.com/2017/07/3s-away.html", "published": "2017-07-13T08:00:00.000-04:00", "updated": "2017-07-13T08:00:18.795-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chad Arnholt", "source": "Trick Dog", "year": 2015 }, "categories": [ "calvados", "gin", "lillet" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "3/4 oz Calvados (Boulard VSOP)", "3/4 oz Cocchi Americano", "5 leaf Mint" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with grapefruit oil.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n3/4 oz Calvados (Boulard VSOP)\n3/4 oz Cocchi Americano\n5 leaf Mint\nStir with ice, strain into a cocktail coupe, and garnish with grapefruit oil.\nAfter getting home from my work bar shift two Thursdays ago, I reached for\nFood & Wine: Cocktails 2015\nand found the 3's Away. The recipe was crafted by once-Boston now-San Francisco bartender Chad Arnholt at Trick Dog. Chad created this combination for a guest who had a stomachache and wanted something mint and citrus noted without the acidity of the juice. Once prepared, the 3's Away proffered a grapefruit and mint aroma. Next, apple and citrussy wine on the sip gave way to gin, mint, and more apple notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_uITPVBe8V9quipbKTLBFdE4kFY73rRnbbkm-lqb4qcA-lvcYItXah6Rx1YGDm65I3X63Ovnk0qF6zIO1XEwfDf_u_gPXu6CoR_UOYVAS4L3RPo6LkA5JpqObabMzbGDipRe4be66UFx/s320/3saway_2696.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_uITPVBe8V9quipbKTLBFdE4kFY73rRnbbkm-lqb4qcA-lvcYItXah6Rx1YGDm65I3X63Ovnk0qF6zIO1XEwfDf_u_gPXu6CoR_UOYVAS4L3RPo6LkA5JpqObabMzbGDipRe4be66UFx/s800/3saway_2696.jpg", "comment_count": 1 }, { "title": "constantine", "url": "https://cocktailvirgin.blogspot.com/2017/07/constantine.html", "published": "2017-07-14T08:00:00.000-04:00", "updated": "2017-07-14T08:00:10.446-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "bitters (orange)", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "2/3 Gin (2 oz Beefeater)", "2 dash Sweet Vermouth (3/4 oz Cocchi)", "1 dash Maraschino (1/4 oz Luxardo)", "1 dash Absinthe (1 bsp Kübler)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Gin (2 oz Beefeater)\n2 dash Sweet Vermouth (3/4 oz Cocchi)\n1 dash Maraschino (1/4 oz Luxardo)\n1 dash Absinthe (1 bsp Kübler)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nAfter work two Friday ago, I ventured into\nPioneers of Mixing at Elite Bars: 1903-1933\nto discover a quirky gem inside. There, I decided on the Constantine that read like a\nMartinez\nwith absinthe or perhaps an\nImproved\nSweet Martini. Being a big fan of the Martinez, I was game at trying this herbal variation. Once in the glass, the Constantine gave forth an anise aroma from the absinthe. Next, the vermouth's grape mingled with the Maraschino's light cherry on the sip, and the swallow imparted gin, herbal, and nutty flavors with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_-YjewxebIO_VpLFiwDGcjBgDxrVSmWgnEQMMhJqZerMIiaEAkaNAaNYaUiA3P_5AM43ZWZ7iYY6WrI87o7C1i6BuymGcPOYhqazYb8js-GCw_LfywXO2Yjh0ov4qgzkSTDQ1cfszqze/s320/constantine2698.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_-YjewxebIO_VpLFiwDGcjBgDxrVSmWgnEQMMhJqZerMIiaEAkaNAaNYaUiA3P_5AM43ZWZ7iYY6WrI87o7C1i6BuymGcPOYhqazYb8js-GCw_LfywXO2Yjh0ov4qgzkSTDQ1cfszqze/s800/constantine2698.jpg", "comment_count": 0 }, { "title": "deauville crusta", "url": "https://cocktailvirgin.blogspot.com/2017/07/deauville-crusta.html", "published": "2017-07-15T08:00:00.000-04:00", "updated": "2017-07-15T08:00:26.510-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "brandy", "calvados", "curacao", "lemon juice", "sugar" ], "ingredients": [ "3/4 oz Lustau Brandy", "3/4 oz Coquerel Calvados", "3/4 oz Clement Creole Shrubb Orange Liqueur", "3/4 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a narrow cocktail or wine glass rimmed with sugar, and garnish with a long wide lemon peel wrapped around the glass' top inner diameter.", "body_text": "3/4 oz Lustau Brandy\n3/4 oz Coquerel Calvados\n3/4 oz Clement Creole Shrubb Orange Liqueur\n3/4 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice, strain into a narrow cocktail or wine glass rimmed with sugar, and garnish with a long wide lemon peel wrapped around the glass' top inner diameter.\nTwo Saturdays ago for drink of the day at Loyal Nine, I decided to merge two New Orleans cocktails. The first was the\nCrusta\ncreated by Joseph Santini in 1852 that was the first recorded cocktail containing citrus (not the first drink, but the first with the classic spirits, sugar, bitters, and water structure) and the combination of brandy, orange liqueur, and lemon with a sugared rim perhaps morphed into the Sidecar. In figuring out what to do for the recipe, I stuck with the idea of a Brandy Crusta and selected the 1930s\nDeauville\nthat I always think of as a\nHoop La\nwith the Lillet swapped for apple brandy or perhaps the cousin of the\nBetween the Sheets\n. To take the Deauville into the proper cocktail format, I added a dash of bitters and figured that the sugared rim of the Crusta would compensate for any tartness or bitterness from its addition.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXdtGRiFsp1oEpZq7R869Wpvv4xBf3_FPjQ0E3iMxVahtpi9DOThp02KR8DNvMkzAdeve4BaaalYVHs6ZcssypoPIUOjxRGz8Wc3yxZdID9R4DrMog0OEonF2F59fG3J23VtNbOMRI0bf/s320/deauvillecrusta_fromig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXdtGRiFsp1oEpZq7R869Wpvv4xBf3_FPjQ0E3iMxVahtpi9DOThp02KR8DNvMkzAdeve4BaaalYVHs6ZcssypoPIUOjxRGz8Wc3yxZdID9R4DrMog0OEonF2F59fG3J23VtNbOMRI0bf/s800/deauvillecrusta_fromig.jpg", "comment_count": 0 }, { "title": "planter's rum punch", "url": "https://cocktailvirgin.blogspot.com/2017/07/planters-rum-punch.html", "published": "2017-07-16T08:00:00.000-04:00", "updated": "2017-07-16T08:00:08.287-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Dick Moano", "source": "Aku-Aku, the Islander, and the Cambodian Room", "year": 1950 }, "categories": [ "bitters (Angostura)", "grapefruit juice", "grenadine", "honey", "lime juice", "rum" ], "ingredients": [ "2 oz Lime Juice", "1 oz Grapefruit Juice", "1 oz Gold Puerto Rican Rum (Diplomatico Añejo)", "1 oz Dark Jamaican Rum (Coruba)", "1 oz Rhum Barbancourt (8 Year)", "1 oz Honey Syrup", "1 tsp Grenadine (1/4 oz)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and pour into a tall glass (shake with ice, strain into a Collins, and add ice). Garnish with a pineapple slice and cherry (mint sprig and flowers).", "body_text": "2 oz Lime Juice\n1 oz Grapefruit Juice\n1 oz Gold Puerto Rican Rum (Diplomatico Añejo)\n1 oz Dark Jamaican Rum (Coruba)\n1 oz Rhum Barbancourt (8 Year)\n1 oz Honey Syrup\n1 tsp Grenadine (1/4 oz)\n2 dash Angostura Bitters\nShake with ice and pour into a tall glass (shake with ice, strain into a Collins, and add ice). Garnish with a pineapple slice and cherry (mint sprig and flowers).\nTwo Sundays ago, I ventured into Beachbum Berry's\nRemixed\nfor something refreshing to end the night. There, I spotted the Planter's Rum Punch created by Dick Moano during the 1950s for his restaurants that included the Aku-Aku in Las Vegas, the Islander in Beverly Hills, and the Cambodian Room in Palm Springs. Once prepared, my choice of garnish added mint notes over the honey, rum funk, and hints of citrus aroma. Next, lime, grapefruit, and honey on the tart sip led into funky rum, floral, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQBAkxeoVeeyFKHjDhas66wV6cZxheAckJUoLJ-WXycmM819QIg1IgGy2lZb06-eaEyR_X6ph-yIF90BFbPHLF8Kjzq_hH1dWZ9l4NKdDaAXd3ngs-CT7XP2ikm7_BSSymhwRT_XZZR6Q/s320/plantersrumpunch2701.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQBAkxeoVeeyFKHjDhas66wV6cZxheAckJUoLJ-WXycmM819QIg1IgGy2lZb06-eaEyR_X6ph-yIF90BFbPHLF8Kjzq_hH1dWZ9l4NKdDaAXd3ngs-CT7XP2ikm7_BSSymhwRT_XZZR6Q/s800/plantersrumpunch2701.jpg", "comment_count": 0 }, { "title": "lasting", "url": "https://cocktailvirgin.blogspot.com/2017/07/lasting.html", "published": "2017-07-17T08:00:00.000-04:00", "updated": "2017-07-17T08:00:20.512-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Old Overholt)", "1/3 Apricot Brandy (1/2 oz Rothman & Winter)", "2 dash Lemon Juice (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "2/3 Rye Whiskey (2 oz Old Overholt)\n1/3 Apricot Brandy (1/2 oz Rothman & Winter)\n2 dash Lemon Juice (1/2 oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nFor my Monday evening nightcap two weeks ago, I began searching in\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a recipe. There, I uncovered the Lasting that reminded me of a\nPendennis Club\nin feel (and perhaps the\nFine and Dandy\nas well). In the glass, the Lasting gave forth a lemon and apricot bouquet. Next, a dry lemon and malt sip moved into rye, apricot, and clove on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhC6cht2QutTSleVCFPjQyCpfopPMtDVRSrsVYk1MnymeBPN47KmRilh8IVE9oBECWgK0Sf6ihz3N6ShBT_9yVUQXdzDZWT0fdRF2ed24P05b-vq0gfUrK6QXPWG8lChLtuqIAhXcbJFW/s320/lasting2702.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhC6cht2QutTSleVCFPjQyCpfopPMtDVRSrsVYk1MnymeBPN47KmRilh8IVE9oBECWgK0Sf6ihz3N6ShBT_9yVUQXdzDZWT0fdRF2ed24P05b-vq0gfUrK6QXPWG8lChLtuqIAhXcbJFW/s800/lasting2702.jpg", "comment_count": 0 }, { "title": "south side royale", "url": "https://cocktailvirgin.blogspot.com/2017/07/south-side-royale.html", "published": "2017-07-19T08:00:00.000-04:00", "updated": "2017-09-17T15:53:54.805-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "The Cocktail Chronicles", "year": null }, "categories": [ "champagne", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Gin (Beefeater)", "3/4 oz Lemon Juice (1/2 oz)", "1/2 oz Simple Syrup", "8-10 leaf Mint (8 leaf)" ], "instructions": "Shake with ice and strain into an ice-filled Collins glass with 1-2 oz Champagne (a flute glass containing 2 oz Willm Blanc de Blancs garnished with a mint sprig and a long lemon twist).", "body_text": "2 oz Gin (Beefeater)\n3/4 oz Lemon Juice (1/2 oz)\n1/2 oz Simple Syrup\n8-10 leaf Mint (8 leaf)\nShake with ice and strain into an ice-filled Collins glass with 1-2 oz Champagne (a flute glass containing 2 oz Willm Blanc de Blancs garnished with a mint sprig and a long lemon twist).\nOn Wednesday two weeks ago, I began searching for a recipe to utilize the fresh bottle of sparkling wine I had just bought. In Paul Clarke's\nThe Cocktail Chronicles\nbook, I referenced all of the recipes calling for Champagne, and I was drawn to the South Side's page which had a bunch of variations include the South Side Royale (intriguing that it is named that since Royal is a whole egg-laden Fizz whereas a Diamond is a Sour lightened by Champagne). Given that my mint patch is looking beautiful this year (opposed to last year due to the drought and my over-harvesting to supply the work bar), I was definitely game to give this one a go. Moreover, I was also surprised that I had never written up the South Side itself here despite enjoying many in my lifetime -- perhaps I'll remedy that in a bit (postnote: I did --\nhere\n).\nThe South Side Royal provided a mint and lemon aroma that was supplemented by the garnish choice. Next, a carbonated lemon and white wine sip gave way to gin and mint on the swallow with a mint and white wine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fxUOFf9LcCT9NDHsQKWsCF_niZs20jbDITT3OpmcGn-0Pz5hq95TK5c7FyXWFOfR3MpPz8ma92Sa4E9mWLkyk5Bb3vbSAQpEq38acBtzURaHctJ150ZGtvIZlQ9ovqyXRCju3ou2dauo/s320/southsideroy2706.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fxUOFf9LcCT9NDHsQKWsCF_niZs20jbDITT3OpmcGn-0Pz5hq95TK5c7FyXWFOfR3MpPz8ma92Sa4E9mWLkyk5Bb3vbSAQpEq38acBtzURaHctJ150ZGtvIZlQ9ovqyXRCju3ou2dauo/s800/southsideroy2706.jpg", "comment_count": 0 }, { "title": "the last laph", "url": "https://cocktailvirgin.blogspot.com/2017/07/the-last-laph.html", "published": "2017-07-21T08:00:00.000-04:00", "updated": "2017-07-21T08:00:26.705-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Justin Lavenue", "source": "Imbibe Magazine", "year": null }, "categories": [ "absinthe", "ginger liqueur", "lemon juice", "pineapple juice", "scotch" ], "ingredients": [ "3/4 oz Laphroaig Select (10 Year)", "3/4 oz Ginger Liqueur (The King's Ginger)", "3/4 oz Pineapple Juice", "3/4 oz Lemon Juice", "3 dash Absinthe Verte (1 bsp Kübler)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a mint sprig.", "body_text": "3/4 oz Laphroaig Select (10 Year)\n3/4 oz Ginger Liqueur (The King's Ginger)\n3/4 oz Pineapple Juice\n3/4 oz Lemon Juice\n3 dash Absinthe Verte (1 bsp Kübler)\nShake with ice, strain into a cocktail coupe, and garnish with a mint sprig.\nAfter my work shift two Fridays ago, I was more than ready to make a drink for myself for a change. From the recipes that I had bookmarked, the Last Laph that I had spotted in\nImbibe Magazine\nseemed to match my mood. The recipe was crafted by Justin Lavenue of the Roosevelt Room in Austin, and his recipe reminded me of the Laphroaig Project riff called the\nPineapple Project\n; moreover, the Scotch and absinthe also reminded me of the\nMorning Glory Fizz\nto complement the Last Laph's shared structure of another famous hangover cure, the Corpse Reviver #2.\nThe Last Laph proffered a mint and peaty smoke nose. Next, lemon and pineapple notes on the sip preceded smoky Scotch and ginger on the swallow that melded into an anise-herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEmq3_Hv4Fln0KcImVzoscnF5AUeKEH18mBsrBvMWl_Tk4KShaS3XP1u9ybyDkAg7CpN7udcutgHJjK3BFRZIZ0dCO6WN-czeJWZmMvGUvCJsDOD4bt7c1e7wdyHEKoUHb73dDoFiWQrz/s320/lastlaph2709.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEmq3_Hv4Fln0KcImVzoscnF5AUeKEH18mBsrBvMWl_Tk4KShaS3XP1u9ybyDkAg7CpN7udcutgHJjK3BFRZIZ0dCO6WN-czeJWZmMvGUvCJsDOD4bt7c1e7wdyHEKoUHb73dDoFiWQrz/s800/lastlaph2709.jpg", "comment_count": 0 }, { "title": "new idea", "url": "https://cocktailvirgin.blogspot.com/2017/07/new-idea.html", "published": "2017-07-22T08:00:00.000-04:00", "updated": "2017-07-22T08:00:33.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "pineapple juice", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/2 jigger Sherry (1 1/2 oz Lustau Amontillado)", "1/2 Gancia Vermouth (1 oz Cocchi Sweet)", "2 dash Pineapple Juice (3/4 oz)", "1 dash Picon Bitters (1/2 oz Torani Amer)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Sherry (1 1/2 oz Lustau Amontillado)\n1/2 Gancia Vermouth (1 oz Cocchi Sweet)\n2 dash Pineapple Juice (3/4 oz)\n1 dash Picon Bitters (1/2 oz Torani Amer)\nShake with ice and strain into a cocktail glass.\nWhen I got home late from working a private event at the restaurant, I desperately needed to treat myself to a nightcap; however, I also had to get up a few hours later to open the bar for brunch. Therefore, I looked to the fortified wine section of\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a low-proof solution. In those pages, I was lured in by the New Idea which split the base between sherry and vermouth and accented the combination with pineapple and Amer Picon. I interpreted the sherry and vermouth calls as Amontillado and sweet vermouth and balanced the drink accordingly. Once in the glass, the New Idea proffered a nutty sherry and dark orange bouquet. Next, grape with some pineapple notes on the sip led into nutty sherry, earthy herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FJ9WKxr6hO25ZT-XlNAxg1_Wiz3thQM6BMHQbOZQtxHgJOIQAsxqk4vKiDZr1fLVnY4zspk6xSKIeovHrAtdOCT2EBNoV8VJNusqSgNMKd9yruDAIrqsDyu0jJE9YGJ4ZJGK-7V622uU/s320/newidea2711.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FJ9WKxr6hO25ZT-XlNAxg1_Wiz3thQM6BMHQbOZQtxHgJOIQAsxqk4vKiDZr1fLVnY4zspk6xSKIeovHrAtdOCT2EBNoV8VJNusqSgNMKd9yruDAIrqsDyu0jJE9YGJ4ZJGK-7V622uU/s800/newidea2711.jpg", "comment_count": 1 }, { "title": "cable car", "url": "https://cocktailvirgin.blogspot.com/2017/07/cable-car.html", "published": "2017-07-23T08:00:00.000-04:00", "updated": "2017-07-23T08:00:18.447-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tony Abou-Ganin", "source": "Starlight Room", "year": 1993 }, "categories": [ "curacao", "lemon juice", "rum", "simple syrup", "sugar" ], "ingredients": [ "1 1/2 oz Captain Morgan Spiced Rum (Kraken)", "3/4 oz Marie Brizard Orange Curaçao (Cointreau)", "1 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass rimmed with cinnamon sugar (about 20:1 cane crystals to Vietnamese cinnamon). Garnish with an orange twist (clementine).", "body_text": "1 1/2 oz Captain Morgan Spiced Rum (Kraken)\n3/4 oz Marie Brizard Orange Curaçao (Cointreau)\n1 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a cocktail glass rimmed with cinnamon sugar (about 20:1 cane crystals to Vietnamese cinnamon). Garnish with an orange twist (clementine).\nIn thinking about Tales of the Cocktails past, I recalled many of the great bartenders that I had the privilege of making me drinks at the Diageo Happy Hour. The Happy Hour was held the first three years I went to Tales (2009-2011) in a different museum each year with 60 bartenders and writers making drinks of theirs. This included bartenders like\nJoaquin Simo\nand writers like\nWayne Curtis\nwho I had never had the chance of meeting in person before. Somewhere between then and my next Tales in 2015, that event went away and Diageo was throwing large themed parties with games and mechanical bulls instead. One drink that I recalled was one that I never wrote about called the Cable Car by Tony Abou-Ganin that he created for the Starlight Room in San Francisco back in 1993; I was able to fetch this recipe from Robert Hess'\nThe Essential Bartender's Guide\nto recreate the drink that Tony served to me back in 2011. Hess' book provided the history of, \"This drink's name comes from the geography of the its house of origin.... One of the city's landmark properties, the Sir Francis Drake Hotel, is located along the famous Nob Hill cable car tracks.\"\nEssentially the drink is a Rum Side Car which was bolstered that year by attending Robert Hess' talk on\nEmbury and the Side Car\n. I updated some of the ingredients for quality, but I kept the sweeter-than-preferred balance intact (especially with the sugared rim which I do not mind when the drink is on the tarter side). Once prepared, the Cable Car shared an orange and cinnamon bouquet to the nose. Next, a sweet lemon and orange sip transitioned into dark rum and spices on the swallow. Put into perspective of when this drink was created 24 years ago, it is a solid tribute to classic mixology even if it might seem less flashy than many of the drinks of today. Probably that lack of flash is why I never wrote up this drink back in 2011 given all of the other drinks I had to chose from at that Happy Hour, but it is one of the few that I can still recall to this day from that event.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6QFqByVW_hjeBpcykxHMRajt3gNgWmqy2tQ0_Ob95t765bxXwr59EqweOEy8KzB885TLrQaiN5eHW9sDAt4G2dJoQzp3rk2-xH9ppda4_KYGWRffvt-aDhyphenhyphenibI7KHALKiPQOAKXbtqbB/s320/cablecar2713.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6QFqByVW_hjeBpcykxHMRajt3gNgWmqy2tQ0_Ob95t765bxXwr59EqweOEy8KzB885TLrQaiN5eHW9sDAt4G2dJoQzp3rk2-xH9ppda4_KYGWRffvt-aDhyphenhyphenibI7KHALKiPQOAKXbtqbB/s800/cablecar2713.jpg", "comment_count": 0 }, { "title": "danube", "url": "https://cocktailvirgin.blogspot.com/2017/07/danube.html", "published": "2017-07-24T08:00:00.000-04:00", "updated": "2017-07-24T08:00:25.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "eastern standard" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kevin Martin", "source": "Eastern Standard", "year": null }, "categories": [ "#eastern standard", "amaro", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Punt e Mes", "1/2 oz Rittenhouse Rye", "1/2 oz S. Maria al Monte Amaro", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist.", "body_text": "2 oz Punt e Mes\n1/2 oz Rittenhouse Rye\n1/2 oz S. Maria al Monte Amaro\n1 pinch Salt\nStir with ice, strain into a rocks glass, and garnish with orange oil from a twist.\nTwo Mondays ago, I ventured down to Eastern Standard for dinner. For a drink, I asked for the Danube that was subtitled \"you spin me right round\" that I interpreted as symbolic of its Inverse Manhattan variation structure. If it were served on the rocks with the pinch of salt on top of the ice, it would also fall into the\nLittle Giuseppe\nfamily for me. What I did not realize until later is that I had drank the Danube back in 2011 with a different liqueur; instead of the Fernet-like S. Maria al Monte, Kevin Martin's\noriginal\nutilized Zwack after he returned from Hungary to visit the Zwack family and their distillery. The name also makes more sense with Zwack for the Danube runs through Budapest near the Zwack distillery and not near Italy.\nThe Danube made this way shared an orange and caramel aroma that led into a grape-driven sip. Next, grape and herbal flavors on the swallow gained rye spice as it warmed up. Given the sizable bitter dampening effect from the pinch of salt, the S. Maria al Monte was quite tame and unrecognizable in this mix, but it did contribute herbal notes to complement the Punt e Mes; the original with Zwack retained its spice notes despite the salt though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesMLF1YOGLxpjumPbMy0HA4PHlAHWA2dZttrhSVfkxLceLkPkeo13dox9WyT2QoL2OS0WYc12VRbtaqXgl3zmednamIFx6vBDn40vo1phOvzVJT0TMVyqN2IOjwBFbEJI79i_TEoN6X0q/s320/danube2714.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesMLF1YOGLxpjumPbMy0HA4PHlAHWA2dZttrhSVfkxLceLkPkeo13dox9WyT2QoL2OS0WYc12VRbtaqXgl3zmednamIFx6vBDn40vo1phOvzVJT0TMVyqN2IOjwBFbEJI79i_TEoN6X0q/s800/danube2714.jpg", "comment_count": 0 }, { "title": "poet & the peony", "url": "https://cocktailvirgin.blogspot.com/2017/07/poet-peony.html", "published": "2017-07-25T08:00:00.000-04:00", "updated": "2017-07-25T08:00:33.463-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "sahil", "source": "Estragon", "year": null }, "categories": [ "#estragon", "fernet-branca", "ginger liqueur", "lime juice", "passion fruit syrup" ], "ingredients": [ "1 oz Fernet Branca", "1 oz King's Ginger Liqueur", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Fernet Branca\n1 oz King's Ginger Liqueur\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, Andrea and I made our way over to Estragon for dinner. For a first drink, Sahil mentioned that he had all of the ingredients this time to make a cocktail that I had previously desired called the Poet & the Peony. The drink name stems from Estragon's owner who is a published poet; despite her not being a fan of Fernet Branca, she rather enjoyed this combination. When I inquired about the peony aspect, Sahil alluded to the drink being rather aromatic and he relied on alliteration as his naming salvation.\nThe Poet & the Peony offered Fernet's menthol note to the nose. Next, tropical fruit and lime on the sip led into Fernet's sharp herbalness tempered by passion fruit flavors on the swallow with a ginger-menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WGhyd95URs5-YhHPEykgl0tNe3NQq1nlNljcwO3zEu1HCQ9WADzbVrwTHMKy77cgRX_KyPC339M1RzwAxZEsiaci8LGLDS1RUDOG8rcW4lJg9p_0o-Jy1XmEsLeOoDI6pZjM3_KCK0ek/s320/poetpeony2715.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WGhyd95URs5-YhHPEykgl0tNe3NQq1nlNljcwO3zEu1HCQ9WADzbVrwTHMKy77cgRX_KyPC339M1RzwAxZEsiaci8LGLDS1RUDOG8rcW4lJg9p_0o-Jy1XmEsLeOoDI6pZjM3_KCK0ek/s800/poetpeony2715.jpg", "comment_count": 0 }, { "title": "strangers with candy", "url": "https://cocktailvirgin.blogspot.com/2017/07/strangers-with-candy.html", "published": "2017-07-26T08:00:00.000-04:00", "updated": "2017-07-15T11:28:08.254-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Peychaud's)", "creme de banane", "cynar", "egg", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Cynar 70", "1/2 oz Giffard Banane du Bresil", "1/2 oz Orgeat", "1/2 oz Lemon Juice", "1 Egg" ], "instructions": "Shake once without ice and once with ice, strain into a rocks glass, and garnish with 3 drops Peychaud's Bitters.", "body_text": "1 1/2 oz Cynar 70\n1/2 oz Giffard Banane du Bresil\n1/2 oz Orgeat\n1/2 oz Lemon Juice\n1 Egg\nShake once without ice and once with ice, strain into a rocks glass, and garnish with 3 drops Peychaud's Bitters.\nFor a post-dinner drink at Estragon, I was lured in by an egg drink called Strangers with Candy. Sahil Mehta described how this combination came across like a banana milkshake, and he named it after the television show on Comedy Central. I was unsure whether the citrus in this combination negated it being a Flip or whether designations like Royal Sour existed like they do for Fizzes. Regardless, I was definitely game to try this weird Cynar drink especially since crème de banana worked so well with that amaro in the\nBanana Cup #1\n.\nThe Strangers with Candy began with a banana and anise aroma that later gained more almond notes on the nose. Next, a creamy and tropical sip gave way to funky and banana flavors merging into a nutty almond on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQPxib7JyivVRdXxwwdrRrv3w1u5pjubxThRnUMUYfK4vw9_5lJWw4YlWUygLkWEw9D0Osjf8HwzypFKKlxkYFQ9L1WW-tSgJ81EvPPHmcNBc60y1u_cj_YuiA4s6BqtFHqpYtkp7O_lx/s320/strangerscandy2717.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQPxib7JyivVRdXxwwdrRrv3w1u5pjubxThRnUMUYfK4vw9_5lJWw4YlWUygLkWEw9D0Osjf8HwzypFKKlxkYFQ9L1WW-tSgJ81EvPPHmcNBc60y1u_cj_YuiA4s6BqtFHqpYtkp7O_lx/s800/strangerscandy2717.jpg", "comment_count": 0 }, { "title": "humuhumunukunukuapua'a", "url": "https://cocktailvirgin.blogspot.com/2017/07/humuhumunukunukuapuaa.html", "published": "2017-07-26T10:00:00.000-04:00", "updated": "2017-07-26T10:00:18.372-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Marcovaldo Dionysos", "source": "Smuggler's Cove", "year": null }, "categories": [ "bitters (Peychaud's)", "gin", "lemon juice", "orgeat", "pineapple juice" ], "ingredients": [ "3/4 oz Lemon Juice", "3/4 oz Pineapple Juice", "1/2 oz Orgeat", "2 oz Gin (Beefeater)", "2 dash Peychaud's Bitters" ], "instructions": "Shake with crushed ice and pour into a Double Old Fashioned glass (shake with ice, strain into a DOF glass, and fill with crushed ice). Garnish with an edible orchid and cherries (mint and honeysuckles).", "body_text": "3/4 oz Lemon Juice\n3/4 oz Pineapple Juice\n1/2 oz Orgeat\n2 oz Gin (Beefeater)\n2 dash Peychaud's Bitters\nShake with crushed ice and pour into a Double Old Fashioned glass (shake with ice, strain into a DOF glass, and fill with crushed ice). Garnish with an edible orchid and cherries (mint and honeysuckles).\nOn a Reddit thread, I was reminded that I had not made the Humuhumunukunukuapua'a from the\nSmuggler's Cove\nbook, and two Wednesdays ago, I decided to rectify that. The complex name is a tribute to the traditional name of the reef or wedge-tail trigger fish that became the state fish of Hawaii, and that name might be the longest word in the Hawaiian language. Bartender Marcovaldo Dionysos' recipe joined the\nSaturn\nand the few other gin-based Tiki drinks in the literature. Once in the glass, the aroma was mint and floral from the garnish. Next, the creamy sip shared lemon and pineapple notes, and the swallow gave forth gin, nutty, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpgACEziEDCqyZyfjgUQBlqK8zAvGDzr9bbDXR6mVQmAZcoQY3oItRN50GOYdLQuIoOZ-G_eRXF5uA4ZXk6l1PYtE3S6_mn8L-PDncQYfkfY5jzDmAff8cIytNsOQRz2mg_5d6_hVrDWB/s320/humuhumu2719.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpgACEziEDCqyZyfjgUQBlqK8zAvGDzr9bbDXR6mVQmAZcoQY3oItRN50GOYdLQuIoOZ-G_eRXF5uA4ZXk6l1PYtE3S6_mn8L-PDncQYfkfY5jzDmAff8cIytNsOQRz2mg_5d6_hVrDWB/s800/humuhumu2719.jpg", "comment_count": 0 }, { "title": "la salle", "url": "https://cocktailvirgin.blogspot.com/2017/07/la-salle.html", "published": "2017-07-27T08:00:00.000-04:00", "updated": "2017-07-27T08:00:42.613-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "amer picon", "creme de violette", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 3/4 oz Old Overholt)", "1/8 Sweet Vermouth (3/4 oz Cocchi)", "1 dash Crème Yvette (1/4 oz)", "1 dash Picon Bitters (1/4 oz Torani Amer)", "1 dash Absinthe (2/3 bsp Kübler)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 3/4 oz Old Overholt)\n1/8 Sweet Vermouth (3/4 oz Cocchi)\n1 dash Crème Yvette (1/4 oz)\n1 dash Picon Bitters (1/4 oz Torani Amer)\n1 dash Absinthe (2/3 bsp Kübler)\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago, I was in need of a nightcap after my bar shift at work. When I began flipping through the list of tagged recipes in\nPioneers of Mixing at Elite Bars: 1903-1933\n, the La Salle as a Manhattan variation called out to me. The name reminded me of the Cocktail à la Louisiane riff, the\nCocktail à la Salle\n, that I created substituting tequila and Oloroso sherry for the rye whiskey and sweet vermouth, respectively. The La Salle that I paid tribute to their was Robert de La Salle (a/k/a René-Robert Cavelier) who was a 17th century French explorer who ventured into the Gulf of Mexico and then up the Mississippi river through what is now New Orleans. The\nPioneers\nbook did not provide any information as to whom or what this particular recipe is named after, but considering that this appears like a Manhattan riff, it could be named after the La Salle Academy in Manhattan that opened in the 1840s.\nThe La Salle greeted the senses with rye, dark orange, and anise aromas. Next, grape and a hint of caramel on the sip was followed by rye, berry, floral, and orange flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSzttftX1TXWRij46o5vjomW7pgCUZIzTnmKWdaeXFYPQIRXq6ffqWg_MHtsCGR6Am76MFEJpe6xZXm1S8H-GMbTqGnpvUKrN3ytP70ejCohXFHE2eYzp_TN4YauD_T-cUHgcEiNILeH9/s320/lasalle2720.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSzttftX1TXWRij46o5vjomW7pgCUZIzTnmKWdaeXFYPQIRXq6ffqWg_MHtsCGR6Am76MFEJpe6xZXm1S8H-GMbTqGnpvUKrN3ytP70ejCohXFHE2eYzp_TN4YauD_T-cUHgcEiNILeH9/s800/lasalle2720.jpg", "comment_count": 0 }, { "title": "creole sazerac", "url": "https://cocktailvirgin.blogspot.com/2017/07/creole-sazerac.html", "published": "2017-07-28T08:00:00.000-04:00", "updated": "2017-07-28T08:00:22.942-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tim Judge", "source": null, "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (green)", "curacao", "rum", "simple syrup" ], "ingredients": [ "1 2/3 oz Rhum Clement VSOP (Rhum Depaz)", "1/3 oz Rhum Clement Creole Shrubb (Cointreau)", "3 dash Peychaud's Bitters", "1 bsp Simple Syrup" ], "instructions": "Stir with ice and strain into a rocks glass rinsed with Green Chartreuse. Garnish with orange oil from a twist.", "body_text": "1 2/3 oz Rhum Clement VSOP (Rhum Depaz)\n1/3 oz Rhum Clement Creole Shrubb (Cointreau)\n3 dash Peychaud's Bitters\n1 bsp Simple Syrup\nStir with ice and strain into a rocks glass rinsed with Green Chartreuse. Garnish with orange oil from a twist.\nTwo Fridays ago, I rediscovered a\npost\nby Gary Regan about Sazerac variations while searching for another drink that paired rhum agricole and Green Chartreuse. The Sazerac riff that I selected from that article was the Creole Sazerac that was different from the\nrecipe\nof the same name from the\nDeath & Co. Cocktail Book\n. This one was created by Tim Judge while in India when he was discussing the influence of France on cocktails. Here, three French-influenced spirits play a role: rhum from Martinique, Chartreuse from France, and Peychaud's Bitters from a Creole pharmacist.\nThe Creole Sazerac began with orange and grassy herbal aromas that led into a rich orange sip. Next, the grassy rum began the swallow that ended with Peychaud's anise spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LR2t-KOhMU37HfDreJ7k1zRf4TMG4xAhWCibU0raSQN_gPBQElUOCvcqnVLcmJT6Hi_6W6bQWHe0LLO7VdwkzNm1N1l32HH-0v017IjRoXv1fQ1aq30aYLOgwmYzmVejBFwyxh4VyyJq/s320/creolesazerac2722.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LR2t-KOhMU37HfDreJ7k1zRf4TMG4xAhWCibU0raSQN_gPBQElUOCvcqnVLcmJT6Hi_6W6bQWHe0LLO7VdwkzNm1N1l32HH-0v017IjRoXv1fQ1aq30aYLOgwmYzmVejBFwyxh4VyyJq/s800/creolesazerac2722.jpg", "comment_count": 0 }, { "title": ":: best of tales and nola 2017 ::", "url": "https://cocktailvirgin.blogspot.com/2017/07/best-of-tales-and-nola-2017.html", "published": "2017-07-28T10:00:00.000-04:00", "updated": "2017-07-28T10:00:00.207-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "On Monday, I got back from my 6th Tales of the Cocktail conference since my first in 2009. I was not intending to go to Tales this year in order to free up my days off to visit another city and event, but I was invited in late February to fill in for a seminar speaker. After a few days of discussing how I fit into the talk, I quickly agreed and requested the time off. Several people asked before and during if I was supporting or selling my new book,\nBoston Cocktails: Drunk & Told\n; the answer was no, but feel free to support it now on\nAmazon\nor via the links in the upper right of the blog page. Just as every year is a bit different where I ended up spending my time, I did wind up in the Bywater for food, drink, and entertainment several times (as opposed to only once for a night event last year). The koi in the Tales symbol that I crafted were part of the art that is spread throughout this region, so I co-opted them for the 2017 Tales posts here. Without further ado, here are some of my best moments of the week:\nGiving a seminar at Tales!\nWhile I have given talks at\nPortland Cocktail Week\n, Barbara Lynch's Stir classes, and the BCA drink series, I have never given a talk to this many people before. The worst part was the night before when I was so concerned about waking up for my 10:30am time slot on Saturday morning that I set three alarms; if I missed my flight home, there would be another flight, but if I missed the talk, that was it (I originally wrote this up as \"The biggest overkill at Tales\"). In the end, I didn't need any of the alarms since I slept poorly and woke up early on my own. So I got breakfast, took a walk, and got into a good mindset. I figured that my time slot would be 10-15 minutes at the end to tie Loyal Nine's bar program into Colonial cocktails of the past. However, the other speakers ended sooner leaving me with a bit of time to fill, so I ran with it and told some humorous stories along the way. I'll post my notes on it in a few days.\nBest talk at Tales:\nMaking Money while Breathing Fire by Zach Patterson, JJ Goodman, Adrian Biggs, and John Lermayer. Not flaming liquids but how to provide hospitality as well as service. Between beginning with punk rock tunes, one of the presenters drinking too much product from the energy drink sponsor, a Piña Colada toast while everyone stood and sang the\nEscape (The Piña Colada Song)\n, and John Lermayer nailing complicated concepts succinctly, this was truly high energy and entertaining. I'm definitely writing up this one too.\nGreat talk trend:\nFemale presenters! Yes, my talk like many was guilty of being all male; in fact 7 of my 11 (including mine) were all male. Four were not and were all 50-100% female presented/moderated: Eight Flavors, the Floor Staff, From Dunder to Wonder, and When Good Beer Goes Bad.\nBest science-y talk:\nFrom Dunder to Wonder with a MIT Media Lab professor who did gas chromatography-mass spec analysis on rums and the panel utilized the room to rate the rums for funkiness; such data could get at which molecules and where in the process funk (or flavors and aromas perceived as funky) comes from.\nGreat bonding moment:\nJews & Booze. Besides a great history, it was good to reconnect with my people even if I am not religious or practicing in anyway. Sipping on I.M. Harper Bourbon that was created by I.M. Bernheim back in the day was not bad either.\nFavorite night event:\nLos Altos Tequila's LuchaSlam with Mexican-style wresting, Tequila Cazadores' Bartending Boxing with 4 representatives each from Houston and Los Angeles duking it out after 3 months of training, and Jägermeister's Deutsch After Dark with Mix Master Mike, Grandmaster Flash, and Kurtis Blow. All 3 of these had something to watch and were more than \"here's a pretty room, some booze, and we're definitely going to blare music at you as you figure out what to do with no structure.\"\nFavorite night time hang:\nTwo years ago it was the Avenue Pub, and last year it was Barrel Proof; while I did make it over to the latter once, I spent a lot more time at the Black Penny. One part for its location being closer to the Monteleone where I was staying and one part because it had a low-key low-music volume industry bar hangout.\nFavorite tasting room:\nOn the small scale, it might have been Pisco with Brother Cleve DJing and bartenders like Jackson Cannon making drinks. On the large scale, the Meet the Distillers happy hour was great too with a variety of spirits and a few beers and wines. From big guns like Beefeater down to a small microbrewery that opened called Parleaux. The latter was so cool that I stopped by on Sunday to enjoy more of their beers.\nFavorite new restaurant:\nSneaky Pickle out in the Bywater which is a vegan place that will add meat (they prepare the meat ones in a different part of the kitchen) and makes a lot of their own ingredients. For breakfast, it remained Surrey's. And this year there was a Subway Sandwich Support Group that formed led by Camper English (I only ate there twice this year when in a hurry but it was better than not eating lunch at all).\nBoston!\nBoston had a good showing in attendance as well as awards. Hawthorne and Misty Kalkofen got the prize at the Spirited Awards for hotel bar and brand ambassador, and Kitty Amann got inducted into the Dame Hall of Fame. There were also bartenders from Deep Ellum, Lone Star, Brass Precinct, Backbar, Brick & Mortar, Spoke, the Rising, Baldwin Bar, Russell House Tavern, Yvonne's, Area Four and A4cade, Automatic, and Cultivar. A lot of Boston was also volunteering!\nFavorite spontaneous moments:\nAs pictured above, bumping into the Backbar & friends posse on Tuesday and getting invited along to hit the highs and lows of drinking in the French Quarter ranging from the the Sazerac Bar at the Roosevelt Hotel to the wonders of Bourbon Cowboy with Cane & Table (above) and dinner and Tiki drinks at Latitude 29 in between. My contribution was a round of beers at the Black Penny. Also, when I mis-remembered the date for the Bartender Boxing event, I was coming back to the Quarter and bumped into Tad Carducci in front of Compere Lapin who invited me to join their Diplomatico Rum bus bar crawl. I agreed and was whisked away to The Cure where I had wanted to go anyways (it's 3+ miles out).\nWeird but awesome marketing:\nTwo different times I got back to my room at the Monteleone and there was swag left there. Everything from Red Bull to Genever, Q Sodas to tickets for a free Martinez or bourbon drink at the Carousel bar. Not sure if housekeeping was involved or whether they had access. It was good-strange like clowns making balloon art of your favorite animals.\nFavorite hangout moment:\nI was invited to Jake P's Sunday Salon which was in part to help him get rid of the booze and wine he brought along for the week. So many waves of interesting people came through during and after Pig & Punch.\nBest way to round out Tales:\nMy 2015 Cynar cabin counselor for Camp Runamok, Steve Yamada, organized a karaoke night at Kajun's Pub out in the Bywater. It started with the two of us and Steve's brother, and with some Facebook messaging, it grew to us taking over about half the bar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdumz4oqZFuJsOprHVEs-fC35XqwijrMC0shcIFeEn9CVzr-r0Tp72k1uejeGTdmqDFECSZXL3V3hh-RX2z9IjeMZ3ewoZyo_5YhmnTAPrLDByaJrz2HqjSBaqm2z-cUFi7-6JlAnawYp/s320/totctalk_2190.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXLBt-yGrK6gRbexEIuKAqN9UHGxbeciApJqV6kQwwffWby82gxz2kR0yFvXq2sbYfXCenHHPdC6D77X74sYlJ5RMW1FOAGyVzfl5loYu8yrumAKEv1WEWs_4HvGFiTN6-Js8FqkkvdD5/s320/blackpenny2737.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2JtdATCpDBkcoOpdjdpPOK17aX8Tv9pqA4f7e8WXdu9XQGgL5z3Adub8ylWer_so3Q9tv_eR05BrieUVkC6GkZT4H_yPx-mecAXQMi8NQawlkz-9-3D-mq15BgbPc8d9rnfm6CPFcGM6/s320/backbar2725.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 1 }, { "title": "tiki enough", "url": "https://cocktailvirgin.blogspot.com/2017/07/tiki-enough.html", "published": "2017-07-29T08:00:00.000-04:00", "updated": "2017-07-29T08:00:27.013-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": null, "source": "Cane & Table", "year": null }, "categories": [ "#neworleans", "bitters (Angostura)", "gin", "lemon juice", "orgeat", "pineapple juice", "soda" ], "ingredients": [ "2 oz Gin", "3/4 oz Lemon Juice", "1/2 oz Pineapple Juice", "1/4 oz Orgeat", "6-8 leaf Mint" ], "instructions": "Shake with ice, add 1 oz soda water, strain into a Pilsner glass, and fill with crushed ice. Garnish with a lemon twist and 2-3 dash Angostura Bitters, and add a straw.", "body_text": "2 oz Gin\n3/4 oz Lemon Juice\n1/2 oz Pineapple Juice\n1/4 oz Orgeat\n6-8 leaf Mint\nShake with ice, add 1 oz soda water, strain into a Pilsner glass, and fill with crushed ice. Garnish with a lemon twist and 2-3 dash Angostura Bitters, and add a straw.\nAfter settling into my hotel and registering for Tales of the Cocktail, I set off into the French Quarter with the intention of ending up at the Cure like I have done on the previous 5 years' Tuesday nights. Instead, I ran into the Backbar and friends crew and was invited to join in on their bar crawl. While many of those drinks did not have recipes to share such as the Erin Rose's frozen Irish Coffee or my Tiki drink at Latitude 29, we did end up at Cane & Table which I have had good luck with in the past. There, I requested the Tiki Enough which was billed as \"a Tom Collins met a Royal Hawaiian.\" While the recipe provided to me by the bartender seemed a bit tart on paper, it does mirror the\nRoyal Hawaiian\nprinted in\nBottoms Up\n. Once served, the Tiki Enough offered a clove and lemon aroma that led into a creamy pineapple sip. Next, the gin shined through on the swallow along with minty and nutty accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhNG89k0EVNU_BhtMGsGZOOpePLU5NwuHGTBYiey62vLWngHdxN0dydu-a5cLD6ZbLtBhYfAvcmvaRpEC1LijFn8kgVjkV9sX7dThANE59wT1uGZqz37COh72RGimZXXcQ0esSHbxpqDE/s320/tikienough2723.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhNG89k0EVNU_BhtMGsGZOOpePLU5NwuHGTBYiey62vLWngHdxN0dydu-a5cLD6ZbLtBhYfAvcmvaRpEC1LijFn8kgVjkV9sX7dThANE59wT1uGZqz37COh72RGimZXXcQ0esSHbxpqDE/s800/tikienough2723.jpg", "comment_count": 0 }, { "title": ":: the floor staff - the unsung heroes of hospitality ::", "url": "https://cocktailvirgin.blogspot.com/2017/07/floor-staff-unsung-heroes-of-hospitality.html", "published": "2017-07-29T10:00:00.000-04:00", "updated": "2019-07-14T12:49:38.461-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [ "1. Identification & Appreciation. Let the guest know they are welcome.", "2. Figure out their immediate needs and start out on the right tone.", "3. Identification of boundaries. Find out the things that govern the guests' needs such as allergies.", "4. Trajectory. Solicit the information that will allow the experience to be appropriate with the time frame.", "5. Provide all the resources at your disposal such as menus.", "6. Clarity and activity: ask and receive the questions that make sure every one is on the same page.", "7. Provision of fundamentals. For example water: it should be there, but it does not have to be the first thing brought up (still or sparkling?) for it is the least exciting." ], "instructions": null, "body_text": "One of the talks that I attended on Wednesday was about the floor staff -- everyone from servers to maitre d' and hosts to managers -- and how they can promote hospitality and the bar program. The panel consisted of Anna Kah McLoughlin (Bacardi brand ambassador, prev. maitre d' Dead Rabbit) as the moderator along with Jim Meehan (owner/bartender P.D.T.), Hana McClarley (maitre d' Nomad), Laura Torres (maitre d' Blacktail), and Eamon Rockey (general manager Betony) as the speakers.\nAnna began with the premise that in many drink-forward establishments, it has been all about the bartender but the rest of the staff gets ignored. On a busy night at the establishments that the four panelists work at, 75-90% of the guests are on the floor. Generally, the bartender is the most knowledgeable but the floor staff are seeing most of the guests and making the impression. The challenge is how to prevent the guest from feeling that the server does not know anything about cocktails and spirits? Laura followed up by explaining that the bartenders also have an advantage as the guests come to their bar whereas servers come up to the guests' table which instills a different power structure. Jim explained the value of cross-training such that the servers on the floor are just as knowledgeable as the bartenders; in fact, Jim started taking floor shifts to take it easier on his body, and he learned from the experience when he was asked \"what does the bartender think of this?\" despite that it was his place and he was a bartender there too. Unfortunately drinks will come out faster at the bar, so there is a value of sitting at the bar in front of the bartender; therefore, try to think of ways such that service ticket drinks do not take longer as the guest should not be punished for sitting at a table.\nTo instill values within the team, management should think about equity in terms of how much each position is making and what uniforms they are instructed to wear. Jim repeated the idea that people should work multiple positions such that there is no concept of a higher position; moreover, there should be equal pay in the pool especially since servers do most of the business in bars. Eamon warned about higher staff demanding respect just due to their title instead of investing in their team and giving them empathy and developing a nurturing environment. Laura added that the server should be comfortable in questioning the bartender to ensure consistent and high level of quality; straw tasting drinks before they go out to the floor and asking bartenders to straw taste or remake a drink should be within their rights. Ana followed up that the server is the last quality check to ensure a great product.\nHana explained how pre-meal meetings can help instill equality and communication. At Nomad, everyone from chef to server sits down together such that superiors and subordinates get to converse. Laura mentioned how doing something \"of the day\" such as spirit or cocktail during pre-meal helps instill knowledge and presentation skills; this should not be just the barstaff presenting but the servers as well. Servers need to feel like this is their career and their industry. And in a pooled house, there is no reason why everyone cannot hit a table throughout the night. Hana and Laura both then mentioned goal setting such as servers trying to sell one of each cocktail on the menu that night or perhaps just the least selling cocktail. Or perhaps get everyone excited to break a cover record. Hana explained that they have legend nights where the goal is for each staff member to create a legendary experience for one table in that section by figuring out what would make things extra special.\nEamon provided a 7 step process in the greet. The idea is not how you say hello when a guest walks in but how to instill trust in them:\n1. Identification & Appreciation. Let the guest know they are welcome.\n2. Figure out their immediate needs and start out on the right tone.\n3. Identification of boundaries. Find out the things that govern the guests' needs such as allergies.\n4. Trajectory. Solicit the information that will allow the experience to be appropriate with the time frame.\n5. Provide all the resources at your disposal such as menus.\n6. Clarity and activity: ask and receive the questions that make sure every one is on the same page.\n7. Provision of fundamentals. For example water: it should be there, but it does not have to be the first thing brought up (still or sparkling?) for it is the least exciting.\nJim commented that he prefers to give the staff room to fail. From his conversations with Danny Meyer, he learned that it is not about perfection, it is about excellence; if someone makes a mistake a fails at perfection, excellence allows them a chance to remedy it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 0 }, { "title": ":: from dunder to wonder ::", "url": "https://cocktailvirgin.blogspot.com/2017/07/from-dunder-to-wonder.html", "published": "2017-07-30T08:00:00.000-04:00", "updated": "2019-07-14T12:49:25.633-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail", "lime juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "Thursday morning of Tales of the Cocktail, I attended a rum talk called \"From Dunder to Wonder\" moderated by Don Lee (Cocktail Kingdom, etc.). In the panel to discuss what is rum funk and where does it stem from in the process were Arielle Johnson Ph.D. (flavor expert at MIT's Media Lab), Joy Spencer (Appleton Rum's master distiller), and Jim Romdall (brand manager Novo Fogo Cachaça, prev. manager of Rumba). Don started his quest by figuring out how science could assist this process, so he contacted Arielle to help him write this seminar proposal.\nArielle decided on doing sensory analysis paired with quantitative descriptive chemical analysis. For the chemical analysis, she analyzed rums for potential flavor molecules using gas chromatography followed by mass spectrometry (GC-MS). Gas chromatography works by separating lighter flavor molecules from heavier and stickier ones, and the molecules can be read out in a spread via the spectrometry. Don pointed out that GC-MS can help to figure out what molecules are in the rum, but it cannot tell which are providing the funky notes. Moreover, doubling of a molecule's concentration might not double the intensity of funk since perception is often logarithmic (but not the same log scale for each molecule). In addition, while color is controlled by 3 genes, the nose utilizes over 14,000 genes to do its detecting. Arielle joined in on that by saying there can be positive or negative interference in mixtures; this synergy or dampening means that the human aspect is not just due to the chemistry.\nJim expounded on the process by explaining how rum is hard to categorize since it is one of the most diverse spirits being produced. There are not a lot of rules in the making of the spirits such as the use of column and/or pot stills, cane and/or molasses, funky or not, and flavor and/or sugar added. Joy narrowed down the countries to Jamaica which is well known for full bodied rums with complex flavors. The rums there are categorized by ester concentration with Plummer being in the mid-range and Wedderburn style being at the mid-high range, and the two of them are the components of the funky Smith & Cross Rum. While there are rum styles with ester concentrations below that, the ones above it are being utilized for perfume or flavor. Jamaican rum production rules require fermentation and distillation in Jamaica, filtered limestone water, use of molasses, integrity of age statement signifying the youngest rum in the blend, and the use of no additives. While Jamaica was home to over a hundred rum distilleries in the early 19th century, that number is down to 6 today. While some have column stills, it is the pot still that gives the funk note to the rum. Joy also explained that Appleton has its own special yeast that pairs well with the still design to give Appleton its orange peel note. Moreover, each distillery has its own wild yeast indigenous to the distillery that can get into the ferment besides their chosen house yeast strain, and molasses can contain its own natural yeasts that vary by where it is imported from.\nArielle continued on explaining how funk molecularly is a black box since we do not know which molecules are funky. Some of the opportunities to create funk include the chemical transformations of proteins attaching to sugars during the cooking process to make molasses, the ferment such as what yeast, what temperature, how long, and what strength of the finished product, and which method of distillation with the pot still providing more compounds and the column giving higher purity. Aging in oak and the oak's toast level can add, subtract, and transform, and there are definitely esters being generated in the barrel as well as in the heat of the still.\nSome known funk esters are ethyl acetate (fruity nail polish), ethyl butyrate (pineapple), ethyl hexanoate (green banana, pineapple), and isoamyl acetate (ripe banana, pear). But many of the other molecules are not known. We do know what flavors are used when we talk about funk, and these include grassy & fatty, game-y, fruity & beany, sulfurous/gunpower, and aged meat. The last is where the term\nhogo\nstems from -- it is derived from the French term\nhaut gout\nwhich can be defined as the slight taint of decay especially in wild game meat that was once considered desirable. Also, it is known that dead yeast can generate some of the fatty acids that transform into esters.\nWhen the topic of dunder pits came up, Joy described how not all Jamaican distilleries have dunder pits, but that is often associated with the high ester ones. Dunder is the waste of distillation, and Appleton utilizes it for fertilizer whereas other distilleries add it back into the process. So it is not just the dunder pit where these funky esters stem from. Jim followed up by explaining that producers repeat techniques to maintain the flavor without knowing what specifically that part of the process does to the end result, and Don pointed out the problem of causation versus correlation. Yes, dunder pits can generate flavor but is that the single source reason?\nWhile the presenters were talking, the audience tasted 8 rums and rated them with a variety of perception scales that Arielle could later correlate with her GC-MS data, but the talk moved on to rum funk in cocktails. Jim is a proponent that all rum cocktails ought to have a bit of funk, and he often challenges people to name a drink that does not taste better with a 1/4 oz of Wray & Nephew. When I tweeted that, someone suggested the El Presidente (although the book\nPioneers of Mixing at Elite Bars: 1903-1933\nsuggests that Cuban rums of that era such as Bacardi would have been closer to funky agricoles given their use of skimmings than the clean Spanish style of today). Indeed, Jim declared funk to be the seasoning of rum cocktails, and without it, it is \"white people chicken.\" Jim is also a fan of aged rum in Daiquiris, and he had one of his Daiquiri recipes made up for us:\nFunky Daiquiri\n• 1 1/2 oz Appleton Reserve Rum\n• 1/2 oz Wray & Nephew Overproof White Rum\n• 3/4 oz Lime Juice\n• 1/2 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nOne of the reasons that rums are blended in cocktails as opposed to the use of two or more gins or American whiskeys is that each rum carries its own unique funk character. This character can also be utilized in split base spirit drinks such as rum with whiskey, brandy, or apple brandy. Just like the late 19th century had the dash of absinthe that got incorporated into the \"\nImproved\n\" cocktail, perhaps there could be a term for adding a dash of funk. Previous, Jim was known for topping drinks with Ardbeg for its funky smoke, and someone convinced him to run with the Twitter handle @ardbegfloat for a while, so his fascination with high intensity accents is not new.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 0 }, { "title": "rutte old simon martinez", "url": "https://cocktailvirgin.blogspot.com/2017/07/rutte-old-simon-martinez.html", "published": "2017-07-30T10:00:00.000-04:00", "updated": "2017-07-30T10:00:05.990-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "neworleans" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Rutte", "year": null }, "categories": [ "#neworleans", "bitters (orange)", "genever", "vermouth (sweet)" ], "ingredients": [ "2 oz Rutte Old Simon Genever", "1 oz Martini & Rossi Sweet Vermouth", "2 dash Fee's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist. This is a modification of the recipe in their book; the drink prepared for me was closer to 3:2 and shaken.", "body_text": "2 oz Rutte Old Simon Genever\n1 oz Martini & Rossi Sweet Vermouth\n2 dash Fee's Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist. This is a modification of the recipe in their book; the drink prepared for me was closer to 3:2 and shaken.\nThis year, some swag appeared in my room on two different days perhaps by way of the cleaning staff as the agents. This swag included Q Soda, Red Bull energy drinks, small bottles of spirits, and drink tickets for the Carousel Bar downstairs at the Monteleone. I am not sure if this was due to my media credentials, for I was staying at the Monteleone due to the deal they offered me for being a presenter. With many of the seminars being dry or pretty close to it especially as compared to previous years, I decided to treat myself between the first two talks to a Martinez via the ticket Rutte had left for me. Their Martinez recipe utilized Genever which I have done with lighter examples such as Boomsma Oude and Jonge in the past, but it lacked the Maraschino that is often included in the modern day accepted\nMartinez\n. I have definitely seen liqueur-less Martinezes in the literature that were described as \"Prepared like a Manhattan but with gin\" (as well as ones that call for curaçao as the liqueur instead).\nOnce mixed, the orange oil filled up the drink's nose. Next, grape with a light malt note filled the sip, and the swallow let loose the rest of the Genever notes in a malty blast that was very low on the juniper. The combination sort of hit a midpoint between an Old Tom gin Martinez and a Manhattan, and the lack of extensive new charred barrel aging is probably what kept the drink in the middle ground.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVEIV6qMeg1hDM-DMsHhOphjsNUcoMhbPBSacnoYZYB8NRKMrTIeOUsGJsabTFr4kz2EmUR7HpPBV0gyCyWXgdM4Ph7V2jl6cHasxEw7DopESEm7WFKg90rCKWPFs8NNuXB0byygq5nEn/s320/ruttemartinez2764.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVEIV6qMeg1hDM-DMsHhOphjsNUcoMhbPBSacnoYZYB8NRKMrTIeOUsGJsabTFr4kz2EmUR7HpPBV0gyCyWXgdM4Ph7V2jl6cHasxEw7DopESEm7WFKg90rCKWPFs8NNuXB0byygq5nEn/s800/ruttemartinez2764.jpg", "comment_count": 0 }, { "title": "pampanito", "url": "https://cocktailvirgin.blogspot.com/2017/07/pampanito.html", "published": "2017-07-31T08:00:00.000-04:00", "updated": "2017-07-31T08:00:08.849-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "*talesofthecocktail", "bitters (Angostura)", "lemon juice", "pimento dram", "rum", "soda" ], "ingredients": [ "1 oz Lemon Juice", "1 oz SC's Molasses Syrup (*)", "2 1/2 oz Seltzer Water", "1/4 oz Allspice Dram", "1 1/2 oz Diplomatico Mantuano Rum", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "1 oz Lemon Juice\n1 oz SC's Molasses Syrup (*)\n2 1/2 oz Seltzer Water\n1/4 oz Allspice Dram\n1 1/2 oz Diplomatico Mantuano Rum\n1 dash Angostura Bitters\nFlash blend with 12 oz crushed ice, pour into a Collins glass, and garnish with a lemon twist.\n(*) 1 cup water, 2 cups sugar, 2 oz Brer Rabbit Mild Molasses. Heat and stir sugar and water to dissolve, add molasses, stir in, and turn off heat.\nFor my second talk on Thursday at Tales of the Cocktail, I attended a talk called \"Falernum, Shrubs, & Mythical Caribbean Rum Liqueurs\" presented by Ian Burrell (rum ambassador), Martin Cate (Smuggler's Cove), Benjamin Jones (Rhum Clement), and Richard Seale (Four Square). The seminar was a collection of product descriptions and lore about how each island in the Caribbean has its own set of small batch rum infusions with various flavors and spices. Many of these were aphrodisiacs that contain things like Horny Goat Weed and Bois Bande (translates to \"hard wood\") with names and nicknames to match. Others such as orange shrubb and falernum were less sexually charged with the former making good use of citrus surplus and the latter approaching a Daiquiri in cordial form. One of the drinks presented was Martin Cate's Pampanito that he based off his trip to Jamaica; there, he spoke to Appleton's distiller Joy Spence, and she described how molasses is mixed with lemonade on the island and of course sometimes they add rum to the mix. To continue with the Jamaican flavors, Martin added allspice dram, and he lightened the balance with the soda water. Martin alluded that there was another name for this drink that he created for Tales of the Cocktail one year, and that got changed when it did not match up with the talk's sponsor. The\nSmuggler's Cove\nbook states that the recipe got its name from the USS Pampanito that was docked in San Francisco at the time.\nThe Pampanito was prepared at the presentation without a lemon twist so the nose was mostly dark molasses aromas. Next, a carbonated lemon sip shared darker notes from the rum and molasses, and the swallow was an elegant mingling of rum, molasses, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqg0bJaeXADNXPT2wQzOEq-3_0IaiLmaAGotXjbgNycStsEcfO8pjUCLQ9Tc-QaV6rALOvYebVtpEKVMWe_f7mPkFUilNP40Idr-egZTzyWg8LBglzTMX8BBHq2xo015csZPDyBzIHzrCw/s320/pampanito3409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 1 }, { "title": "solo rosa", "url": "https://cocktailvirgin.blogspot.com/2017/07/solo-rosa.html", "published": "2017-07-31T10:30:00.001-04:00", "updated": "2025-08-08T12:04:29.279-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "Les Sablons", "year": null }, "categories": [ "*talesofthecocktail", "bitters (Peychaud's)", "honey", "lemon juice", "pisco", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz La Caravedo Torontel Pisco", "3/4 oz Lemon Juice", "3/4 oz Honey-Ginger Syrup (here 3/8 oz each of honey syrup and ginger syrup)", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz La Caravedo Torontel Pisco\n3/4 oz Lemon Juice\n3/4 oz Honey-Ginger Syrup (here 3/8 oz each of honey syrup and ginger syrup)\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nAfter meeting up with my seminar's fellow panelists to discuss the talk, I decided not to attend a talk but to go to the pisco tasting room followed by the one for \"real rum.\" One of the drinks at the pisco room was created by Boston's very own Jackson Cannon that he created for an upcoming Les Sablons menu. The combination was alluring for it reminded me of a pisco\nPenicillin\nwith Peychaud's Bitters in the mix. In the tasting cup, the mix was rather floral on the nose along with honey and ginger aromas. Next, a lemon and honey sip led into pisco and ginger spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW8-gjeeOYOLcKMZpsY25BHalTwdSk4SrjJzwEJyX8q0PwrMu9KVFH6JSXzD8sffnZlgl6EMK1Cih8LOw4VRn8Aa_O_HO33ADw1GYwS8Pa5FcLru7mxHIBUy4q7HyiYhDrvtF5iCEGaSW/s320/solarosa_jackson.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW8-gjeeOYOLcKMZpsY25BHalTwdSk4SrjJzwEJyX8q0PwrMu9KVFH6JSXzD8sffnZlgl6EMK1Cih8LOw4VRn8Aa_O_HO33ADw1GYwS8Pa5FcLru7mxHIBUy4q7HyiYhDrvtF5iCEGaSW/s800/solarosa_jackson.jpg", "comment_count": 0 }, { "title": "little boots", "url": "https://cocktailvirgin.blogspot.com/2017/08/little-boots.html", "published": "2017-08-01T08:00:00.000-04:00", "updated": "2017-08-01T08:00:36.594-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "cure-nola" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ryan Gannon", "source": "Cure", "year": null }, "categories": [ "#cure-nola", "amaro", "bitters (Angostura)", "bitters (other)", "lemon juice", "orgeat", "rum (white)" ], "ingredients": [ "1 oz Diplomatico Planas White Rum", "1 oz Amaro Montenegro", "3/4 oz Lemon Juice", "1/2 oz Orgeat", "1 tsp Bittermens Tiki Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with 1 dash Angostura Bitters and a lemon twist, and add a straw.", "body_text": "1 oz Diplomatico Planas White Rum\n1 oz Amaro Montenegro\n3/4 oz Lemon Juice\n1/2 oz Orgeat\n1 tsp Bittermens Tiki Bitters\nShake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with 1 dash Angostura Bitters and a lemon twist, and add a straw.\nAs I was approaching Compere Lapin, I bumped into Tad Carducci who was leading a bus-drawn Diplomatico Rum cocktail crawl across the city. Tad invited me to join them at the Cure, so I agreed and hopped on the bus. There, we were treated to a small menu of Diplomatico drinks, and I selected the Little Boots created by Cure bartender Ryan Gannon who also was the one who mixed it for me. Once prepared, the Little Boots gave forth a lemon, clove, and cinnamon bouquet to the nose. Next, a creamy lemon sip transitioned into rum, nutty, and clementine flavors on the swallow with a spice-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHgKVjz9KpTjzNkdvQIAPS_MCk-xC6X-q-yFlMMZYJnYfZN2I__eyPBOvPRs7gd-oNG7NxcC7o8ly4y_c2vUKmmmaCC_SQztu5eCMeCd5K-MGRHtv0sAErbTaXj5YFc88XscitQPQUVZr/s320/littleboots2777.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHgKVjz9KpTjzNkdvQIAPS_MCk-xC6X-q-yFlMMZYJnYfZN2I__eyPBOvPRs7gd-oNG7NxcC7o8ly4y_c2vUKmmmaCC_SQztu5eCMeCd5K-MGRHtv0sAErbTaXj5YFc88XscitQPQUVZr/s800/littleboots2777.jpg", "comment_count": 0 }, { "title": ":: when good beer goes bad ::", "url": "https://cocktailvirgin.blogspot.com/2017/08/when-good-beer-goes-bad.html", "published": "2017-08-01T10:00:00.000-04:00", "updated": "2019-07-14T10:49:32.409-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail", "beer" ], "ingredients": [], "instructions": null, "body_text": "I began Friday morning at Tales of the Cocktail with a talk on beer flaws that was moderated by Elayne Duff (Global Manager of Training at InBev, prev. Diageo head mixologist) along with presenters Mirella Amato (Global Director of Beer Knowledge at InBev, master cicerone, and author of\nBeerology\n) and Steve Riley (founder of BetterBeer.com, certified cicerone).\nThe seminar discussed the many reasons why beer goes bad. Beer unlike spirits is a delicate beverage. Even if it was perfectly brewed, mishandling will change its aroma and flavors, and these new notes are called \"off flavors.\" Learning to identify these off flavors are useful in addressing customer complaints (or using them to detect them before they get into the hands of customers). Beer has four major enemies: time, heat, oxygen, and light. In addition, bacteria such as those that break down sugars into lactic acid are an enemy as well.\nTo demonstrate three flaws, Budweiser was spiked with lab samples of off flavors with a sample of pure Budweiser offered as a control to determine baseline notes. The first off flavor was T2N (trans-2-nonenal) which provided no aroma but came across as a flat taste of wet cardboard, dusty books, and old (or Dollar Store) lipstick. The causes of this flaw are oxygen, and these oxidative flavors are precipitated by both heat and oxygen. For a light lager, these notes can develop in a few months, and more complex beers can mask these notes. Storing beer cold will help to delay this change; always store the beer colder than the temperature at which it was fermented. Moreover, always check the expiration date on beer when it is delivered and practice FIFO (first in, first out) inventory rotation. In unopened beer, this is often a packaging error at the brewery. For keg beer, some bars still use air compressors instead of CO2 of N2 tanks, and this fills the keg with oxygen; while frequent in the past, these units are rare but still in the market. In comparing beer to fortified wines, liqueurs, and spirits, oxygen and heat will cause color changes in St. Germain, give off flavors in gin, and decrease the creaminess of whiskey. However, oxygen is useful in developing flavors like rancio, the nutty flavor in Cognac that appears after a decade or so in barrels, as well as the nutty flavors in some aromatized wines like Spanish vermouth. In fact, there are a few beers that are stored with oxygen to generate madeira and sherry-like notes.\nThe second off flavor was mercaptan which is known as lightstruck. This flavor is the reaction of hop's bittering compounds and ultraviolet light that quickly occurs in clear and green bottles, slowly in brown bottles, and not at all in cans. This aroma is reminiscent of skunk, cat litter, and sewer gas, and it is generated when ultraviolet light triggers alpha-acids (bittering agents in hops) to break off a free radical that combines with a sulfur compound in beer to make a chemical that is close to that found in a skunk's glands. Miller High Life gets around this problem by using hop extracts that are isomerized to deliver bitterness while being light insensitive. On premise places can get sleeves to go over their fluorescent light bulbs to block out some of the UV. While incandescent and LED lights have little effect, daylight can effect the beer in as little as 5 minutes. Light can also change spirits such as whiskeys losing their color which can effect perception by consumer. The panel could not come up with any positive uses of ultraviolet light exposure.\nThe third off flavor was diacetyl that comes across like buttered popcorn, smells like the bar the morning after, and offers a slick mouthfeel; the butter and creaminess was compared to a Werther's candy. The issue is generally attributed to dirty beer lines that contain anaerobic bacteria such as lactobacillus and pediococcus. However, diacetyl can also be a byproduct of fermentation that is generated by the yeast themselves. One major difference is that yeast do not add a sour note, while these bacteria do, so buttery + no acid stems from a brewery issue, and buttery + acid stems from the bar's equipment and maintenance. These bacteria can be prevented by being mindful when changing kegs, visually inspecting and cleaning the coupler every keg change, never resting the coupler on the floor, and wiping the faucet with hot water to clean off bacteria. Line cleanings generally take a minimum of an hour to clean 10 lines properly, so if your service is faster than that, it is probably incomplete.\nNot all lactic acid bacteria are bad for it can be utilized in the ferment to control the growth of other bacteria and it can create the proper pH for yeast to work such as in sour mash in whiskey. It can also be used in rum such Jamaican ones where the backset in dunder contains lactic acid bacteria to create a more flavorful product. Finally, certain German beer styles such as gose and Berliner weisse utilize these microbes to good effect.\nA longer list of flaws and their descriptions can be found\nhere\nas well as in many beer books.\nThe final point that was brought up was glassware and how to improve cleanliness. A clean beer glass will have CO2 gas bubbles cascading up to make a head on the beer that lasts, and after each sip, the head will leave lacing on the glass. A dirty glass will have large fisheye bubbles, lose carbonation and head, and will have bubbles stuck to the glass' wall. Some frequent causes are finger print oil from the \"spider-carry\", dairy (such as when the staff uses that glassware for coffee), sugar resin from soft drinks, and oils from greasy silverware and napkins being jammed in during a table clearing. Three compartment sinks are not efficient at cleaning off oils, and a pub scrub such as KissKlean can be utilized to remove grease. Finally, frozen glassware will create flat tasting beer akin to sticking a beer can in the freezer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 1 }, { "title": ":: making money while breathing fire ::", "url": "https://cocktailvirgin.blogspot.com/2017/08/making-money-while-breathing-fire.html", "published": "2017-08-02T08:00:00.000-04:00", "updated": "2019-07-14T10:49:17.305-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "My middle talk on Friday at Tales of the Cocktail had one of the more curious titles, namely \"Make Money while Breathing Fire.\" The name was not about breathing actual fire but how bar teams can differentiate into the greeter and the speed person/drink maker. The panelists were JJ Goodman (owner of London Cocktail Club), John Lermayer (Miami's Sweet Liberty), and Zach Patterson (West Hollywood's Melrose Umbrella Company) with moderator Adrian Biggs (Bacardi ambassador).\nThe premise of the talk was that with the cocktail renaissance, there was a lot of pressure in making ice, appearances, glassware, ingredients, and cocktails perfect, but at what cost? Bars and bartenders became too elitist and the guests had to follow the rules of the house. It became a trade-off of either getting a good cocktail but having a poor vibe, or having a good vibe but having to deal with getting a beer and a shot at best. At some point, party and craft needed to cross. Unfortunately, as I wrote about in\nBraintending\nand\nThree Phases\nand elsewhere, if a guest get a good drink but a mediocre experience, they will not return. And many times a bad drink with a great experience is preferable. Zach explained it better with how one can walk into the best cocktail bar and have the best drink but still have a horrible time and not want to return. At a dive bar where they \"fucked up the drinks\" but you had a great time, you will probably return (and cross your fingers that the next time, you get a better drink).\nZach during his introduction discussed how people are his battery, and during interviews, he likes to ask \"Do you like people?\" and \"What drives you? What about hosting and entertaining? And does it awaken you?\" Adrian during his introduction pointed out that in 2011, none of the bars in the list of the top 50 cocktail bars that year played music; by 2016, there was a generational shift to be more fun and raucous and that was portrayed in the top 50 list that included Dead Rabbit, Attaboy, and Clumsies.\nJohn explained that the secret at Sweet Liberty was simplifying what they were trying to accomplish. They narrowed it down to 5 things: drinks, food, atmosphere (lighting & mood), music, and service. This was supplemented by their core values of pursuit of happiness and respect every shift. For the former, it required promoting a healthy work environment; John explained that it was not the absence of sickness but bringing out his staff's best. For the latter, things start with self respect and respecting each other including the use of please and thank you. An owner or manager can get the best out of workers if they feel comfortable.\nAdrian then continued on to capture the title of the talk in describing the bar team as being a combination of fire breathers and money makers or ones that provide great guest interaction and ones that make most of the drinks. A good duo will have someone say \"I'm going to make 50 drinks and you go make us some money.\" Zach explained that the designation between the speed person and the greeter cannot be too focused; if it is not intermixed, the guests will just feel like a ticket that gets passed down the line. John explained that a fire breather is needed to get people to loosen up, for moods are contagious.\nJohn explained some of his thoughts on team building and how it was not a family. John exclaimed, \"I have a family and I love them, but I wouldn't have them work for me... [Here,] if you fuck up, you're off the team.\" The team itself has to make the new recruits feel comfortable; if the new guy faces an internal clique that he cannot crack, he will leave.\nJJ described his opening bar concept as, \"A bartender's paradise. A bar where you can dance on the table while drinking a perfect Dry Martini [while] listening to AC/DC.\" The concept included a consideration of how to generate repeat business which is the strongest currency a bar can have. John explained how making people feel comfortable (which Zach described as having to feel like home) with every design element having an effect on the guest. Design of the space was crucial. Moreover, in restaurants, you try to turn tables, but in the bar industry, you try to get people to stay. One way is by creating memories down to having a cool bathroom and layering their experience; design will help accomplish that. JJ reminded that the matching the neighborhood is important in design, and it is key to map out the room to figure out what every guest will see from every spot in the room. As for the bartender cockpit, figure out the proper well design, bar depth, and seat height; moreover, get a bartender to design the bar itself.\nJJ later put forth the concept of a triangle of atmospherics that are essential for a party: music, temperature/heating, and lighting. If the guests are not comfortable with these three, they will probably not stay. John concurred and mentioned that the first thing that he does when walking into his bar is adjusting the lights and noting whether the music is at the right volume with the correct playlist for the night. He also highly recommended getting a lighting professional.\nIn terms of guest relations, the bartender has to work to raise their confidence. John proffered the idea of complimenting the guest on their choices whether it be their cocktail selection or their watch; confident people spend more money since they feel good. Also, do not \"vodka shame\"; JJ later suggested putting a familiar drink like a Mojito on the menu -- it makes them feel comfortable and lets them judge you on how excellently you can make it. Zach compared the bar to the kitchen in a house party. Therefore, do not just drop the menu, but treat people like they walked into your own kitchen. Both Adrian and Zach mentioned how drinks should not be comped for someone you know but for only someone you just met; Zach takes it one step further by bringing over a manager or bartender and introducing that guest to them.\nThe presenters put up this quote to discuss team development. A good bar manager will figure out every person's strengths and weakness, and will try to make them better a long the way. The team should be rotated to give everyone experience in all the positions. Perhaps do not put the weaker person on that station on a Saturday night, but perhaps on a slower night or slower part of the night. After all, the bar is a business.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS5TDPgxZ10Y323tBUAO0H-F8UgIXarIfxNbH1UeHUNcvaLyc8T5uHlXuwggLZ2z1QM7ZmkkyOdCwkySSMOkH7fAGevOzqM88nHHRQs5Wl-H9BJc9ynBLDPOwk8XzcNi_nn4z_n0XYKJe/s320/philosophymanagement0256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 0 }, { "title": ":: we the people -- cocktails in the colonies ::", "url": "https://cocktailvirgin.blogspot.com/2017/08/we-people-cocktails-in-colonies.html", "published": "2017-08-03T08:00:00.000-04:00", "updated": "2019-07-14T10:49:07.116-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "On Saturday morning, I had set wake-up alarms in triplicate for I was presenting that morning along with moderator Brian Maxwell (bartender Franklin Mortgage & Investment Co) and fellow panelists Wayne Curtis (author of\nAnd a Bottle of Rum\netc.) and Warren Bobrow (author of\nBitters and Shrub Syrup Cocktails\netc.). Brian started things off by declaring that this was not a punch seminar: it was about individual serving-sized drinks in the American Colonies.\nWayne began by describing how rum dominated American drinking from the 1600s until about the Revolution in the late 1700s (with beer and cider also playing a role with some imported wine and Madeira as well). A year after Columbus discovered the New World for the Europeans in 1492, he brought back sugar cane plants to the West Indies from the Canary Islands. As luxury items like coffee, tea, and chocolate began to take off in the mid-1600s, these bitter foodstuffs required sugar to make them more palatable. The cooked down, caramelized molasses that was a byproduct of sugar production was of little use for a while until plantation owners learned the value of mixing it with a little water to allow it to ferment. Soon, sugar plantations could cover their costs on just the rum and molasses and the sugar was just profit. Wayne pointed out that it was not just the Thirteen Colonies, but 26 colonies under England rule if you included the islands. The northern colonies supplied the food and lumber while the islands traded back rum and molasses.\nWayne described historical accounts such as Israel Acrelius' where brandies such as apricot and peach were made domestically whereas grape brandy was imported. The Flip of rum, sweetener, and a hearty beer heated with a red-hot piece of iron had a good run until around the 1780s. The caramelization of the sugar and the toasting of the grains added a heavenly flavor that Wayne was not allowed to demonstrate this year (the fire marshal probably caught on since I saw Wayne\ndemonstrate\nit at Tales of the Cocktail 2011). The egg was most likely not in this hot Flip for the result would end up chunky akin to egg drop soup. The evolution into a cold drink with eggs most likely happened in the 19th century.\nWarren took over with a description of how water was a major source of food poisoning. We take for granted that our water is pure today, but in the Colonies, water had to be boiled or mixed with alcohol to cleanse it. Vinegar was also used extensively along with bitters to heal the stomach. That vinegar ended up in acidulated beverages called Shrubs that were a method of fruit preservation.\nNext, Brian discussed how the pineapple became the symbol of hospitality in the Colonies as it was hung to signify that someone was back from a voyage. While the Tea Stamp Act got most of the attention in the history books for leading to the Revolution, it was the 1764 Molasses Act that showed the first signs of rebellion. It also shaped how the country drank for when sugar, molasses, and rum became taxed, the country focused more on making our own alcohol with grain.\nI rounded out the talk to discuss how the concepts and drink recipes that the other panelists mentioned could be brought into effect in a modern bar given my experiences as head bartender at Loyal Nine, a Colonial-inspired and East Coast revival theme in Cambridge, MA. Here are excerpts from my notes with links to the drinks (instead of putting up a slide deck). Since I was given a lot more time to fill than expected, I ended up providing a lot more detail, extra pointers, and side anecdotes:\n\"I first met our chef, Marc Sheehan, back in 2012 through one of my bartender friends who partnered with him to do a historically themed pop-up dinner series called Brass Tacks. Marc was cooking at one of the better restaurants in town but he wanted to utilize the love of history that he went to college for. When I saw an ad for a bartender in January 2015 for Marc's own brick and mortar restaurant, I applied since I wanted to work with his energy and respect for history and it was time to move on from the bar I was working at. The restaurant is named after the Loyal Nine who along with the Sons of Liberty spawned from the Boston Caucus Club. The Caucus Club was a tavern society formed to discuss issues of how England was financially and socially constricting freedom in the Colonies. While the Sons of Liberty were the politicians who fomented the Revolution, the Loyal Nine were a secret society of tradesmen and craftsman that included printers, distiller, jeweler, metal workers who opposed the Stamp Tax. They all worked with their hands and were trying to institute a change – not unlike what we are trying to do at our restaurant.\nWe at Loyal Nine focus on the 3 main spirits that were drank around that time: brandy from the Old World, rum from the New World, and Madeira which was a tax loophole.\nMadeira\nwas a trade loophole for British law forbade colonists from importing goods directly from Europe – they had to pass through England and pay taxes and shipping costs; however, Madeira is an island off the coast of Africa and it was exempt. It is also fortified and also very shelf stable with Madeiras being fine two hundred years later. Madeira was what was drank at the signing of the Declaration of Independence. We do have other spirits but with less depth such as only having one blanco tequila and one mezcal especially in deference to one of the finest agave bars in the city, Lone Star Taco bar, being across the street.\nThere are three ways that we approach Colonial drinks and older styles of drinking\na) recreate the classics as close as possible\nb) reconsider the old & updating them with modern flavors\nc) rethink the modern to bring an aspect of it back a few centuries\nRecreate the classics as close as possible:\nSwitchels have some similarity to shrubs in that there is a vinegar component to make it refreshing, but it is a mix of the vinegar, ginger, sweetener, and water; often, that sweetener was molasses but honey, maple, and various sugars have been utilized. The drink's origins began in the Caribbean, but it traveled up to New England where it took hold in the late 17th century. It was also dubbed the Haymaker's Punch for it was very popular with New England farmers especially on hot days. I worked with my chef to see what housemade ingredients he had that I could play with that included a fermented molasses that we use on our ribs and Russet apple cider vinegar that he had made from last year's harvest. I also used the house fermented ginger beer that one of the owners makes as the ginger element. To make it boozy, I opted for rum as a base which was temporally accurate if there was any mixing done back then. As an off menu item, half the servers described it as a\nSwitchel\nand half as a Haymaker's Punch, with the latter being a better seller. It would not be the last time that name choice was key. At the bar, I connected with guests by describing the drink as a “Colonial Dark & Stormy” – an old combination that matches modern sensibilities.\nFor Winter one year, I made a\nHot Buttered Rum\nbatter that utilized the regular spices of cinnamon, nutmeg, allspice, and clove. I also worked with the kitchen to match the food by including in Piccalilli spices which were a British condiment spice blend based on Indian spices that made its way over to the American Colonies. It was an easy sell to offer this with the dish or dishes that utilized Piccalilli spices with guests commenting on the beautiful pairing. Also very easy to sell when the temperature drops to the single digits. At our Holiday party, I made this for our chef Marc with his favorite liqueur Malört as a joke – except he really loved it. We put it on the menu below the rum option as “…or drink like chef with Malört” and it sold very well. People love to drink like the bartender or the chef. Which leads me to the next concept...\nReconsider the old with modern flavors:\nWhen I did the\nBlack Stripe\nthat appears in Jerry Thomas’ 1862 cocktail book, I opted for the hot version of rum, molasses, and water. Obviously a very old and basic combination. Here, I subbed out half of the rum for Malört – a wormwood based herbal liqueur. Despite the cold weather, when it was called a “Black Stripe,” no one bought one. The following day, I pitched it to the servers and the bar guests as a “Toddy” and it sold rather well. Adding the herbal liqueur added some pizzazz as well as modernized it.\nAs a tribute to the predecessor of the Loyal Nine, I created a Rum Flip to honor the\nCaucus Club\n. While keeping Colonial flavors like honey and Madeira, I also added some modern ones like Amaro – here, Averna. Another Flip was based off of Jacob Grier’s sherry-based\nPX Flip\nthat utilized a whopping amount of Angostura Bitters. Using extreme amounts of bitters is definitely a modern trend that can be a selling point to certain guests where a\nMadeira Flip\nalone would not be as convincing to them.\nRethink the modern to bring an aspect of it back a few centuries:\nOne of the only drinks that predated the restaurant’s hiring of the bar staff was the Dirty Martini. I remember at my job interview, one of the owners told me that there would be a Dirty Martini on the menu. I replied that if there was a way to elevate this drink, that would be awesome, otherwise we shouldn’t waste space on the menu. I wasn’t told how it would work, but I had faith. The Dirty Martini here ties in with our kitchen by using sauerkraut brine (as well as sauerkraut salt and pickled vegetable garnishes). Lactic pickling is Colonial and similar to shrubs but is often more done with vegetables than fruit. It also utilized a byproduct of our kitchen. When we opened, we did not have olives in house for they were not very New England. However, guests expected them and servers made emotional pleas to make their current and future guests happy. Eventually, we had to bring on olives and olive brine and make sure that the guest wanted the Dirty Martini on the menu. Unlike the kitchen, the bar is expected to be more general and for everyone’s taste sensibilities.\nAnother modern drink style that could be merged with the exploration of the Americas during the Colonial times is Tiki. Rum and citrus were very Colonial. So were tea, tamarind, guava jelly, Madeira, brandy, and other ingredients that work well with the Tiki style and the Colonial theme. Here, I riffed on Hell in the Pacific subbing out the 151 rum and swapping it for Madeira and adding some spice element to make\nHell in the Atlantic\n. We also utilize\nColonial Tiki mugs\n(bird-shaped planters) instead of exotic ones.\nPoints to consider:\n• Just offering the drink verbally or on the menu is not enough.\n• Think about the name and consider renaming it to something more modern or approachable.\n• Sell it with enthusiasm.\n• Use more modern ingredients, flavors, and styles to gain the guest's trust.\n• Figure out how to compare the old to modern drinks.\n• Utilize the moment of bartender's choice or gifting “thank you juice”\n• Use flavor and spice combinations that pair well with dishes and desserts and sell it that way as a pairing. Work with the kitchen to generate this synergy.\n• While you can design your food and drink program any way you wish, the bar is still believed to be more general purpose. My chef would not put a burger on the menu (he did put a sandwich on the bar menu) for example, but Cosmos, cold glasses of vodka, and olive-laden Dirty Martinis still are requested and made.\n• It is surprising how many people declare that they are “foodies,” and then a beat or two later say that they only drink vodka.\n• Our menu has diversity from modern to Colonial and hybrids in between to make things approachable. Also, life would not be as livable without a Negroni, so we definitely offer a variation on the menu as well as make the original.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 1 }, { "title": ":: great hoaxes of cocktail history ::", "url": "https://cocktailvirgin.blogspot.com/2017/08/great-hoaxes-of-cocktail-history.html", "published": "2017-08-04T08:00:00.000-04:00", "updated": "2019-07-14T10:48:52.764-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "For my final talk that I attended at Tales of the Cocktail 2017, I wrapped things up with a discussion of propagated falsehoods in the booze world that was led by authors David Wondrich and Robert Simonson. Wondrich started with a mention that forgery was as old as writing. \"Apocryphal\" is another word for forgery, and it dates all the way back to the Bible where splinter groups would forge their own Gospel. While Wondrich provided a few examples of how forgery was utilized for financial gain, he alluded that more of the alcohol-centric forgery was done for amusement. For example,\nThe Squire's Recipes\nallegedly from 1784 was debunked though it used an 18th century style of language and had papers \"aged\" in an oven. This book written in 1912 got into the wild and caused a stir until it was pointed out that it called for ingredients like Old Tom Gin that was not around until 1810 as well as other ingredients such as grenadine, tartaric acid, and sweet vermouth that were not very common in the 1780s.\nA forgery begins when there is a hole to fill -- a vacuum. Can the author create something that people can trust? Effective forgers have a date and often a location. The description needs to seem real and solid, and it will often cite unnamed sources such as \"a book in my possession\" or \"personal communication.\"\nSimonson covered falsehoods after Prohibition. He began by describing how after World War II, newspapers launched articles and concepts onto the leisure class. Often corporations farmed things out to publicity who fed it to newspapers. This included stunts like during the 1940s how Pimm's hired a PR person to raise the brand in the United States. A rehearsed stunt of an orchestra leader and a few actors and actresses walked into a bar as duos with one pair requesting a Pimm's Cup with cucumber and the other with mint. The argument over which one was right led into a catfight and arrests. This story found its way into all of the newspapers with a lot of useful information about Pimm's for the general public's consumption. There was a similar stunt with the\nPink Squirrel\nwhere a squirrel was painted pink to promote the drink with similar earmarks as the Pimm's story: a club, a pretty actress, and outlandish behavior. \"Shocking pink squirrel wreaks havoc in bars\" read one newspaper headline. This stunt was probably hired by Bols that made both of the liqueur elements in the drink.\nWondrich returned to bring up the example of the Singapore Sling. Gin slings were popular throughout British Asia with the earliest definitive reference to a Singapore Sling being in 1903 as a \"pink gin sling.\" It was most likely made pink with Bols Cherry, Cherry Heering, or sloe gin. The Benedictine and bitters components fell out of favor in the 1960s as the ingredients became more expensive. The Raffles Hotel in Singapore needed to up their business so they \"found\" the inventor's recipe in a safe. Except that this recipe had less expensive ingredients and a lot of fruit juices. There was a similar fabrication done with the Harvey Wallbanger where a businessman was trying to increase sales of Galliano, and he noted that a good amount of Galliano was sold at Manhattan Beach in California. He linked the idea to a surfer and that story lasted for decades. He also hired a caricaturist to put a face to the story, and then gave out swag if people hosted Harvey Wallbanger parties.\nThe\nSeelbach\nCocktail\nwas another recent hoax that came to light. In 1995, Adam Seger was hired to improved the Louisville hotel's bar program as his first job out of college. He figured that since F. Scott Fitzgerald stayed there and mentioned it in\nThe Great Gatsby\n, that there had to be a house cocktail. He fabricated how the house cocktail was created before Prohibition when a bartender spilled a Manhattan into a glass of Champagne and the combination worked. Gary Regan while working on the\nNew Classic Cocktails\nbook that was published in 2002 badgered Seger for the recipe, and then it ended up in Ted Haigh's book as well. In October 2016, Seger admitted two decades later that his story was a fake and wanted to unburden himself. He wanted to keep his job and make his mark, so he made up the story and the drink. Perhaps he wanted to come clean due to guilt, or perhaps he felt angered that he had created a great cocktail but he could not tell anyone that the recipe was his. In the end, the drink world was spit between feeling betrayed and thinking that it was awesome that he got away with it for so long without anyone asking to see the original recipe.\nFinally, it was time for Wondrich to come clean. While working on his 2002\nEsquire Drinks\nthat was published 3 years into his work with\nEsquire\n, he succumbed to forgery.\nEsquire\nwas paying him for a drink of the week while he was a junior professor needing money, and forgeries happen when there is a need. Drinks like the Swinging Chad, the Zamboanga Monkey Tail, and others were \"all rectally sourced.\" The\nDulchin\nwas another, but it was one that effected me. Houston's Anvil put it on their 100 drinks list and I went out to a bar to have it made for me since I lacked the eau de vie at the time. Turns out that there was a need for pisco drinks, and it was created for a friend of his, but it was made to sound like an Art Deco era drink. The Vera Rush was not created for a \"silent film queen\" but for his wife Karen (nicknamed Vera) for a drink that she liked to order in dive bars. The Swinging Chad was not found in the \"Clarion Shopper\" in the 1960s but was named after the 2000 election's paper counting scandal in Florida. The dash of bitters and Pernod was a trick that Wondrich acquired from Jeff Berry's Tiki work. With that one, Wondrich learned that it is possible to be too obvious and people questioned him about that one.\nWondrich rounded out the talk by stating that he knocked off his own hoaxer status while working on his book\nImbibe\nand realized that he had to be taken seriously. He also dropped the fact that Benedictine was not 500 years old from 1510 but was created in the mid-19th century. And finally, \"You can bring a drunk to water, but you can't make him think.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 0 }, { "title": ":: jews & booze ::", "url": "https://cocktailvirgin.blogspot.com/2017/08/jews-booze.html", "published": "2017-08-05T08:00:00.000-04:00", "updated": "2019-07-14T10:48:34.126-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*talesofthecocktail" ], "ingredients": [], "instructions": null, "body_text": "One of the talks that I really enjoyed but skipped over in the first pass was \"Jews & Booze\" by moderator Noah Rothbaum (DailyBeast,\nThe Art of American Whiskey\n), Allen Katz (NY Distilling Co.), Jason Horn (Liquor.com), and Max Watman (\nChasing the White Dog\n) to cover the forgotten history of Jews and Distilling. I was somewhat surprised that this topic would covered in New Orleans until the person next to me in the media line on that Friday afternoon was a reporter for a New Orleans Jewish newspaper; the eye-opening topic of Jews in the South was later discussed.\nNoah began by describing how while researching his book on American whiskey, it was not the good ol' American boys doing the work, but a lot of immigrants. Jews have always made their own wine and spirits and oversaw the process to provide Kosher certification, so the skill set was there. Jason continued by mentioning how as Jews filtered around Europe, Russia, and North Africa, they were not allowed to have high standing occupations, but they could become merchants. Jobs like tavern keeping and distillation were jobs that Christians or Muslims did not want to do. For example, in 1492, the year the Jews were kicked out of Spain, the Jews took their anise-flavored spirit recipe with them. Whether it was called ouzo, arak, raki, or mahia, it was all the same thing with brandy distilled with anise and fennel under different names. Since Muslims did not distill, it was the Jews who made it (although the Muslims did purchase it).\nNoah confronted the rumor that Jews did not drink. Max later added that one \"can only appear drunk [in society] if they are secure in the world.\" Noah continued that governments relied on Jews to distill for taxation purposes, and Jews were also running bootlegging operations using Christian fronts to sell it. Max was surprised in America how much of the Jewish population moved South; however, given that Jews are linked to peddler tradition, the rural South was an obvious market for them. The Jews utilized their outsider status to sell to both blacks and whites, and they were well known for treating blacks with respect. As for the whites, the South is full of Baptists who do not want to be associated with making spirits, but many of them love drinking it. Eventually, the peddler tradition centralized into stores.\nAllen discussed some of the more famous Jews in distilling in America after mentioning Chris Blackwell along with other Sephardic Jews moved to Jamaica to become one of the earliest owners of Appleton Rum. In America, I.W. Bernheim came to the country as a teenager with no money so he started as a peddler. By 1872, his family joined him and the Bernheim brothers started in the whiskey business as I.W. Harper; the company name shed the Jewish surname and instead opted for perhaps the name of his favorite horse trainer. Later, Heaven Hill would produce a straight wheat whiskey called Bernheim in honor of I.W. The book\nThe Bourbon Empire\nsuggested that a quarter of the whiskey business was Jewish despite Jews only making up 3% of the populations. At Prohibition, 25% of all distilleries were owned by Jews. And during Prohibition, Jews frequently became Rabbis to get access to sacramental wines. In fact, one town in Ohio has 27,000 rabbinical licenses.\nThe five brothers who opened up Heaven Hill in 1934 were the Shapira brothers from Lithuania. The parents progressed from peddling up to owning stores and their sons opened up a distillery. The money came from family members since banks were worried that Temperance would return plus they were unlikely to give money to Jews at that time. Jews were also the ones to help the Beams after they lost their brand Old Tub. Given the Beam family's amazing distilling knowledge but lack of money, they turned to outside investors.\nThere was a discussion of Jews in the modern spirits world including NY Distilling, Few Spirits, Koval, and Milagro. Moreover, there are companies who got Kosher certification to gain favor with Jewish communities such as Glenmorangie, 209, Absolut, and Johnny Walker (in Israel). And at the end of the talk, we all raised a glass of I.W. Harper Bourbon now produced by Diageo but as a continuation of the 1872 brand (that up until 2015 was unavailable in the States for a 20+ year span).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s320/totc2016_koi300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXvS8MAJCXb_Pb-5fdSkijpdx_aPyhzP-gYcA-mnHVmROkYhgemmBNpNmJCCmtpYk92y1rhgHFueoLtgvAPQR3ecOXesziQehDFB2DfqurC6xU46oKt7iqcR8TeCkOvCjJvCTzaOj4UZi/s800/totc2016_koi300.jpg", "comment_count": 0 }, { "title": "journalist", "url": "https://cocktailvirgin.blogspot.com/2017/08/journalist.html", "published": "2017-08-06T08:00:00.000-04:00", "updated": "2017-08-06T08:00:23.518-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "cointreau", "maraschino", "sloe gin", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Old Overholt)", "1/4 Sloe Gin (1/2 oz Atxa Patxaran)", "1 dash Cointreau (1 tsp)", "1 dash Maraschino (1 tsp Luxardo)", "1 dash Picon Bitters (1 tsp Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (2 oz Old Overholt)\n1/4 Sloe Gin (1/2 oz Atxa Patxaran)\n1 dash Cointreau (1 tsp)\n1 dash Maraschino (1 tsp Luxardo)\n1 dash Picon Bitters (1 tsp Torani Amer)\nStir with ice and strain into a cocktail glass.\nAfter I got home from Tales of the Cocktail on Monday, I was in the mood for a nightcap. Therefore, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nand found the Journalist that reminded me of the\nMother-In-Law\nand slightly of the sweet vermouth Brooklyn. Once in a glass, the Journalist shared a dark orange and bready rye aroma. Next, malt, dark berry, and orange notes filled the sip, and the swallow offered rye, bitter orange, and nutty cherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYV23jWuSGGKPRdeDbTxutsj3ZBdc3DhrqiT6yH-maPMWslQfjfQja6zxBiY-vn9_eY7zKE8gQDxD2SXafn9x5u_xBFJh_G8jMPJE-if8FDxDEDTJ3HKV90qAu3-flTijt8wyIiMBzsuo/s320/journalist2838.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYV23jWuSGGKPRdeDbTxutsj3ZBdc3DhrqiT6yH-maPMWslQfjfQja6zxBiY-vn9_eY7zKE8gQDxD2SXafn9x5u_xBFJh_G8jMPJE-if8FDxDEDTJ3HKV90qAu3-flTijt8wyIiMBzsuo/s800/journalist2838.jpg", "comment_count": 0 }, { "title": "piñata punch", "url": "https://cocktailvirgin.blogspot.com/2017/08/pinata-punch.html", "published": "2017-08-07T08:00:00.000-04:00", "updated": "2017-08-07T08:00:00.174-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brandon Weaver", "source": "Exotico Tequila 2017 Cocktail Competition's Finalist Recipes", "year": 2017 }, "categories": [ "apricot liqueur", "chartreuse (green)", "honey", "lemon juice", "pineapple juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/4 oz Green Chartreuse", "1/4 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with two offset cucumber slices (nasturtium flower).", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/4 oz Green Chartreuse\n1/4 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Honey Syrup\nShake with ice and strain into a cocktail glass. Garnish with two offset cucumber slices (nasturtium flower).\nTwo Tuesdays ago, I was sorting through the booklets that I picked up in the various Tales of the Cocktail tasting rooms, and I came upon the one for the Exotico Tequila 2017 Cocktail Competition's Finalist Recipes. In that collection, I was drawn to the Piñata Punch by Seattle's Brandon Weaver, and the combination of Green Chartreuse and apricot liqueur reminded me of the\nFinal Voyage\n. Moreover, the general structure was reminiscent of the\nMexican Fix\nand\nVagos Motorcycle Club\n. Once in the glass, the Piñata Punch presented a peppery floral aroma to along with tequila notes; the nasturtium flower seemed to match the tequila perhaps as well as the cucumber slices would have. Next, honey, lemon, and pineapple on the sip transitioned into tequila, apricot, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tpl1hAP9liy8s5cYYOoBCGG6cgwY7FRk4jZRjLALq4QrmVxrbN8z-Kfru5d3LI1Mq5vKdpey-vfw7fn5L_8Y7ZMi-LHh534uHd2sf8op6HyTYzHyd3p4MlMRS5yOEC2HNSekNIH1jbg/s320/pinatapunch2840.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tpl1hAP9liy8s5cYYOoBCGG6cgwY7FRk4jZRjLALq4QrmVxrbN8z-Kfru5d3LI1Mq5vKdpey-vfw7fn5L_8Y7ZMi-LHh534uHd2sf8op6HyTYzHyd3p4MlMRS5yOEC2HNSekNIH1jbg/s800/pinatapunch2840.jpg", "comment_count": 0 }, { "title": ":: the daiquiri time out ::", "url": "https://cocktailvirgin.blogspot.com/2017/08/daiquiri-time-out.html", "published": "2017-08-07T11:32:00.000-04:00", "updated": "2019-07-14T10:47:58.229-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "In my book,\nBoston Cocktails: Drunk & Told\n, I wanted to get at the heart of the Boston-born (or re-born) phenomenon of the Daiquiri Time Out (DTO). My curiosity stemmed from a bartender in town claiming to have been there when the DTO was first started, but the math did not add up into making sense. Therefore, I asked DTO founder Andrew Dietz if I could ask him a few questions to nail down the history. Here is an excerpt of the full interview that appears in\nDrunk & Told\n:\nWhat year did the DTO start for you? What were the circumstances?\nThe DTO started in the summer of 2010. A group of like-minded friends and myself were out on Martha's Vineyard (specifically Chappaquiddick) discussing some historical situations and how they may have played out differently had the people involved stopped, taken a moment, and had a well-made Daiquiri to pontificate upon. We didn't make a decision for the following week without a Daiquiri in hand.\nAre DTOs full sized drinks? Are they split?\nA DTO is a celebration of the act of taking a moment through one of the most simple and versatile cocktails of all time. Everyone's DTO is different. It can be a shot or large format. It can be classic, blended, or an obscure rift just as long as time slows down.\nDescribe how the momentum behind the DTO built up to the room at Boston's\nThe Thing 2013\nand\nTales of the Cocktail 2015\n?\nThe Daiquiri has a tremendous amount of history here in Massachusetts. Starting with the storied history of rum production, to the favoring of the cocktail by the Kennedys, to the modern resurgence of classic cocktails, this was bound to be a cocktail we aligned with here. I got back from Martha's Vineyard that summer and grabbed all of Boston's best bartending talent including Jackson Cannon, John Gertsen, Pat Sullivan, and many others, and lobbied that this is the way we should greet one another and celebrate our industry, and it took hold. The Thing was an event to celebrate Boston's best bartending talent, so it was only fitting that we stopped in the middle to take a collective time out. As for Tales, the DTO has spread across the country and even the globe, so given that Tales of the Cocktail is our national/global cocktail festival, Ann figured this was a good way for everyone to take a moment and celebrate what it is we all do.\nWhere does the Daiquiri fit into the cocktail craze?\nThe Daiquiri fits in beautifully for a couple of reasons. It is one of the simplest cocktails to make well while providing an incredible canvas for improvisation. I think the Daiquiri will be an important cocktail for many years to come.\nWhat have you learned about bars from their Daiquiri theory and quality?\nWatching the different variants of the DTO has taught me a lot because the DTO is as much about hospitality as it is about quality. I have seen bars create DTO-only cocktail lists, mail DTOs via FedEx, make frozen DTO popsicles, dehydrate DTO into powder, [use] DTO-filled squirt guns, and many more. It has taught me all of the different ways that we can celebrate and collaborate in this industry and have a great deal of enjoyment doing it. As for the Daiquiris themselves I have seen an endless amount of variations at this point so honestly it has only challenged my understanding of just how incredibly versatile a drink like this can be.\nWho else would you credit for building up the DTO as we now know it?\nThe list goes on and on and there are too many shout outs to mention. I will say it truly calls home here in Boston, so I would have to give particular love to Patrick Sullivan, Ted Kilpatrick, John Gertsen, Jackson Cannon, Kevin Martin, and Tom Schlesinger-Guidelli. That is barely even scratching the surface just for Boston, but it's a start. Outside of Boston, the satellite offices of DTO seem to be in Denver as a result of Sean Kenyon, Seattle because of Jim Romdall, and Nantucket because of Clinton Terry. I've heard of DTOs being taken in Montréal, Vancouver, Taipei, Munich, London, and Paris, but I'm not totally sure whom to credit.\nThe full interview along with about 20 essays and bartender spotlights and 850+ drinks from 100+ bars and restaurants in and around Boston can be found in\nBoston Cocktails: Drunk & Told\navailable on Amazon, Barnes & Noble, and often the Boston Shaker store.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd2eOePvUqtu1GlvVJ8-gKYjmfGHFX7r1guwEY7OmBS5dBZiwkAiIXWE8BWz8JOEAWRtED48RFq-HQKaSZavleMDOeYliafR7vZH13-OFMxvDNqiEIs5tnymnU-e052-pwz1iTGCY7j5x/s320/thirst0017.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd2eOePvUqtu1GlvVJ8-gKYjmfGHFX7r1guwEY7OmBS5dBZiwkAiIXWE8BWz8JOEAWRtED48RFq-HQKaSZavleMDOeYliafR7vZH13-OFMxvDNqiEIs5tnymnU-e052-pwz1iTGCY7j5x/s800/thirst0017.jpg", "comment_count": 0 }, { "title": "rose thorn", "url": "https://cocktailvirgin.blogspot.com/2017/08/rose-thorn.html", "published": "2017-08-08T08:00:00.000-04:00", "updated": "2017-08-08T08:00:13.372-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "yvonnes" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Bruno Prado", "source": "Yvonne's", "year": null }, "categories": [ "#yvonnes", "creme de rose", "gin", "grenadine", "lemon juice" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "3/4 oz Combier Liqueur de Rose", "1/2 oz Lemon Juice", "1/4 oz Grenadine" ], "instructions": "Shake with ice, strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.", "body_text": "1 1/2 oz Hendrick's Gin\n3/4 oz Combier Liqueur de Rose\n1/2 oz Lemon Juice\n1/4 oz Grenadine\nShake with ice, strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.\nTwo Wednesdays ago, I ventured to Downtown Crossing and began my evening at Yvonne's. At their library bar, I found a seat in front of bartender Tom Hardy and requested the Rose Thorn from the menu. Tom described how this recipe was created by bartender Bruno Prado. In the glass, the Rose Thorn offered up a mint bouquet to the nose that led into a fruity sip from the lemon and pomegranate notes. Next, the swallow gave forth gin and rose flavors with the latter coming across in the similar way as violet can in drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXaKjf7TAjjukIQr3nYT-IB5pZS8lMXvdL8VXq6t5BVFYc3YCXRSKkwb2oFifocWPrZF36O-gMj7gsqMkwiwjAMZKKlI315ZnTwhXuB-n15mgUz6MPVL-4n2ffsUNv42L4SbIMEXifjc/s320/rosethorn2842.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXaKjf7TAjjukIQr3nYT-IB5pZS8lMXvdL8VXq6t5BVFYc3YCXRSKkwb2oFifocWPrZF36O-gMj7gsqMkwiwjAMZKKlI315ZnTwhXuB-n15mgUz6MPVL-4n2ffsUNv42L4SbIMEXifjc/s800/rosethorn2842.jpg", "comment_count": 1 }, { "title": "route 287", "url": "https://cocktailvirgin.blogspot.com/2017/08/route-287.html", "published": "2017-08-09T08:00:00.000-04:00", "updated": "2017-08-09T08:00:08.945-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "stoddards" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Tony Iamunno", "source": "Stoddard's", "year": null }, "categories": [ "#stoddards", "beer", "grapefruit juice", "lillet", "pineapple juice", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "2 oz Tequila", "1/2 oz Lillet Blanc", "1/2 oz Cinnamon Syrup", "1/2 oz Pineapple Juice", "1/2 oz Grapefruit Juice" ], "instructions": "Shake with ice, strain into a Highball glass, and top with ~4 oz IPA beer. Gently stir, garnish with a pineapple wedge-grapefruit slice flag, and add a straw.", "body_text": "2 oz Tequila\n1/2 oz Lillet Blanc\n1/2 oz Cinnamon Syrup\n1/2 oz Pineapple Juice\n1/2 oz Grapefruit Juice\nShake with ice, strain into a Highball glass, and top with ~4 oz IPA beer. Gently stir, garnish with a pineapple wedge-grapefruit slice flag, and add a straw.\nAfter Yvonne's, I made my way over to Stoddard's where I found a seat in front of bartender Tony Iamunno. For a drink, I asked for the Route 287 which was Tony's tribute to perhaps the north-south highway that runs through Texas. Once prepared and served, the Route 287 gave forth pineapple and grapefruit notes to the nose from the garnish. Next, a malty and pineapple sip slid into tequila on the swallow with a cinnamon and grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdC69u7droSUt04LA8wYxThXtows2CGZhN10CEnAnWTYtWCJww9cpPn2B_sKRBSP1L0sRc6Kt_jj3F2UicSJQibTj4PqMlSKAr8bBUxNpLvdpDDyy_P3Z5bbFm-t9tl5AcgXXVAPyI1U/s320/route287_2844.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdC69u7droSUt04LA8wYxThXtows2CGZhN10CEnAnWTYtWCJww9cpPn2B_sKRBSP1L0sRc6Kt_jj3F2UicSJQibTj4PqMlSKAr8bBUxNpLvdpDDyy_P3Z5bbFm-t9tl5AcgXXVAPyI1U/s800/route287_2844.jpg", "comment_count": 0 }, { "title": "rougarou daiquiri", "url": "https://cocktailvirgin.blogspot.com/2017/08/rougarou-daiquiri_10.html", "published": "2017-08-10T08:00:00.000-04:00", "updated": "2017-08-10T08:00:17.798-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "cynar", "lime juice", "pimento dram", "rum" ], "ingredients": [ "1 3/4 oz Barbancourt 8 Year Rum", "3/4 oz Cynar", "1/2 oz Lime Juice", "1 bsp St. Elizabeth Allspice Dram" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 3/4 oz Barbancourt 8 Year Rum\n3/4 oz Cynar\n1/2 oz Lime Juice\n1 bsp St. Elizabeth Allspice Dram\nShake with ice and strain into a cocktail glass.\nDuring Tales of the Cocktail, I met a New Orleans local who told me about his childhood fears of the Rougarou, a werewolf that roams the Bayou and snatches up little kids. The term is believed to have stemmed from the French word loup-garou, and the spelling and pronunciation change was probably through the Cajuns in that region. So for the drink of the day two Thursdays ago at Loyal Nine, I tried to capture the funk of the swamp and the swamp monster itself in a glass, and I came up with a Daiquiri variation inspired in part by the\nNavy Dock Daiquiri\nand the\nFrequent Flier\n. I was originally going to go with the Smith & Cross Rum in the Navy Dock Daiquiri, but instead I opted for the slightly funky Barbancourt 8 Year Rhum especially given the Haitian connection to mysticism.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxQWR3xwq0ZFl2plKRBGoN8XbEiTr_zwhvJf2tum8icOVOjjk_Fz-yavLvUJqod8yj4TIRCHevTnZhvsioXXkWK4A2bNKa6tnfCwASWTncXk9p3wugIirFIb3eLc6G68MhcBWCPWD7PU/s320/rougaroudaiquiri.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxQWR3xwq0ZFl2plKRBGoN8XbEiTr_zwhvJf2tum8icOVOjjk_Fz-yavLvUJqod8yj4TIRCHevTnZhvsioXXkWK4A2bNKa6tnfCwASWTncXk9p3wugIirFIb3eLc6G68MhcBWCPWD7PU/s800/rougaroudaiquiri.jpg", "comment_count": 0 }, { "title": "la tour eiffel", "url": "https://cocktailvirgin.blogspot.com/2017/08/la-tour-eiffel.html", "published": "2017-08-11T08:00:00.000-04:00", "updated": "2017-08-11T08:00:01.907-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "stir", "attribution": { "creator": "Gary Regan", "source": null, "year": null }, "categories": [ "absinthe", "cognac", "cointreau", "suze" ], "ingredients": [ "2 1/2 oz XO Cognac (2 oz Courvoisier VS)", "1/2 oz Cointreau", "1/2 oz Suze (Salers)" ], "instructions": "Stir with ice and strain into a flute glass (Double Old Fashioned) rinsed with absinthe (Kübler). Garnish with a lemon twist.", "body_text": "2 1/2 oz XO Cognac (2 oz Courvoisier VS)\n1/2 oz Cointreau\n1/2 oz Suze (Salers)\nStir with ice and strain into a flute glass (Double Old Fashioned) rinsed with absinthe (Kübler). Garnish with a lemon twist.\nTwo Fridays ago, I decided to make another recipe from the Gary Regan\narticle\non Sazerac variations called La Tour Eiffel; I wanted to make this one before the\nCreole Sazerac\n, but I had run out of lemons for the garnish. Gary created this riff while on a tour of Cognac distilleries, and he was asked to create new drinks with a Cognac base as part of the event. He wondered what it would be like if the Sazerac had been created in Orleans, France, instead of New Orleans. Since Sazeracs began as a Cognac drink before Phyloxera shifted it to a rye whiskey drink, he took that direction as well as keeping the absinthe rinse. However, he figured that a French bartender might have swapped the simple syrup for Cointreau, and instead of Peychaud's Bitters, perhaps a gentian liqueur might work.\nOnce prepared, La Tour Eiffel gave forth lemon, anise, and gentian aromas to the nose. Next, an orange-tinged sip gave way to Cognac, more orange, and gentian flavors with a light anise-herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATNllfhDyafH0BdNuByz10aKj1QI3uGY6yl3owtso3_x7ZUS2hJbcRtTwJxCReFG1c1qUrto2lPkYX9ueH8YZ4T115cRjO9_kV5uc359n5JPyqADy5oKjfoPlcLFJWsAhMsimYXMY50Y/s320/toureiffel2846.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATNllfhDyafH0BdNuByz10aKj1QI3uGY6yl3owtso3_x7ZUS2hJbcRtTwJxCReFG1c1qUrto2lPkYX9ueH8YZ4T115cRjO9_kV5uc359n5JPyqADy5oKjfoPlcLFJWsAhMsimYXMY50Y/s800/toureiffel2846.jpg", "comment_count": 0 }, { "title": "miracles take longer", "url": "https://cocktailvirgin.blogspot.com/2017/08/miracles-take-longer.html", "published": "2017-08-12T08:00:00.001-04:00", "updated": "2022-12-14T12:51:38.022-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "lime juice", "maple syrup", "mezcal", "rum (white)" ], "ingredients": [ "1 1/2 oz JM Rhum Agricole Blanc", "1/2 oz Mezcal Amaras", "1/2 oz Maple Syrup", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz JM Rhum Agricole Blanc\n1/2 oz Mezcal Amaras\n1/2 oz Maple Syrup\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nFor my drink of the day at Loyal Nine two Saturdays ago, I was inspired by the\nMr. Howell\nto create a smoky Sour. Originally, I wanted to go with pisco as the main ingredient with mezcal as the smoky accent which worked well in the\nFirecracker Cocktail\nand the\n1491\n; however, we were running low on pisco upstairs at the bar and perhaps a funky agricole might pair better with the mezcal. I kept the Mr. Howell's maple syrup and lime juice components but added in some Angostura Bitters spice to dry out the maple a touch. For a name, I decided on a song title from the Television Personalities from 1987 that was perhaps named after a 1984 British television drama series.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJiMjo5QpUrn-fGkzjdNZn-8yWDsF0PB6SRhG0MNFLW7YiRtPOEHTw2qr1KDXc1Fs_Mre8zOn1oZyLYnZ7_laE-5YJVVP1nZjXLSjiRJBShy3GvhWWl5t5p3rkqGTlaJaFQGPdW1cZmM/s320/miraclestakelonger.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJiMjo5QpUrn-fGkzjdNZn-8yWDsF0PB6SRhG0MNFLW7YiRtPOEHTw2qr1KDXc1Fs_Mre8zOn1oZyLYnZ7_laE-5YJVVP1nZjXLSjiRJBShy3GvhWWl5t5p3rkqGTlaJaFQGPdW1cZmM/s800/miraclestakelonger.jpg", "comment_count": 1 }, { "title": "yellow flower", "url": "https://cocktailvirgin.blogspot.com/2017/08/yellow-flower.html", "published": "2017-08-14T08:00:00.000-04:00", "updated": "2017-08-14T08:00:22.853-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "creme de violette", "curacao", "gin", "vermouth (dry)" ], "ingredients": [ "2/3 Dry Gin (1 1/2 oz Citadelle)", "1 dash Parfait Amour (1/4 oz Marie Brizard)", "1 dash Orange Curaçao (1/4 oz Pierre Ferrand)", "1 dash Dry Vermouth (1 oz Noilly Prat)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added a lemon twist.", "body_text": "2/3 Dry Gin (1 1/2 oz Citadelle)\n1 dash Parfait Amour (1/4 oz Marie Brizard)\n1 dash Orange Curaçao (1/4 oz Pierre Ferrand)\n1 dash Dry Vermouth (1 oz Noilly Prat)\nStir with ice and strain into a cocktail glass. I added a lemon twist.\nTwo Mondays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a nightcap. There in the gin section was a floral Martini riff called the Yellow Flower that seemed worthy of a go; often I am skeptical of parfait amour drinks due to the liqueur's candy vanilla-violet note, but here it was utilized in a light touch. Once prepared, the Yellow Flower presented a lemon, pine, orange, vanilla, and floral bouquet to the nose. Next, a sweet orange sip led into gin, vanilla, and violette on the swallow. Perhaps cutting the two liqueurs down to a barspoon each would have made this drink more dry and Martini like.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9II4QreAXdgrwOsxM6Q4hoPLqaT1WuWIjWviFDJ9D-vnjfDi6ADam_2MtpHkd2YNApMLwlhMojAd-uWT1NjOt6f3o06_3zugksCZCNO2b6t1FFVKIrfWkE2NzjK67cWpcUTRZyant9Mg/s320/yellowflower2849.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9II4QreAXdgrwOsxM6Q4hoPLqaT1WuWIjWviFDJ9D-vnjfDi6ADam_2MtpHkd2YNApMLwlhMojAd-uWT1NjOt6f3o06_3zugksCZCNO2b6t1FFVKIrfWkE2NzjK67cWpcUTRZyant9Mg/s800/yellowflower2849.jpg", "comment_count": 0 }, { "title": "pimmsy whimsy", "url": "https://cocktailvirgin.blogspot.com/2017/08/pimmsy-whimsy.html", "published": "2017-08-15T08:00:00.000-04:00", "updated": "2017-08-15T08:00:37.598-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "chartreuse (yellow)", "ginger beer", "lemon juice", "pimm's no. 1", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Pimm's No. 1", "1/2 oz Redemption Rye Whiskey", "1/2 oz Yellow Chartreuse", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass with 2 oz ginger beer, top with ice, garnish with a cucumber wheel and mint sprigs, and add straws.", "body_text": "1 1/2 oz Pimm's No. 1\n1/2 oz Redemption Rye Whiskey\n1/2 oz Yellow Chartreuse\n1/2 oz Lemon Juice\nShake with ice, strain into a double old fashioned glass with 2 oz ginger beer, top with ice, garnish with a cucumber wheel and mint sprigs, and add straws.\nTwo Tuesdays ago, I wandered down to Backbar and found a seat in front of bartender Amanda Greenfield. For a first drink, I asked Amanda for the Pimmsy Whimsy off of the menu which she described as being Kat Lamper's creation. In the glass, the garnishes provided fresh vegetal cucumber and mint aromas. Next, a carbonated lemon, honey, and fruity sip gave way to ginger, rye, and herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnJjNkFTQrCiE2JzJJolGiJRRTPnI9hONBoDj90RA0O6B80H88G7D9Z6mEteT0MJgFowrdXtOKMEGburUMAHOJbI0RSqFZsw9qnzGX2cSE9YPw3ADff-egI5YJRznIWimGegvMpWBdCU/s320/pimmsywhimsy2852.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnJjNkFTQrCiE2JzJJolGiJRRTPnI9hONBoDj90RA0O6B80H88G7D9Z6mEteT0MJgFowrdXtOKMEGburUMAHOJbI0RSqFZsw9qnzGX2cSE9YPw3ADff-egI5YJRznIWimGegvMpWBdCU/s800/pimmsywhimsy2852.jpg", "comment_count": 0 }, { "title": "midnight marauder", "url": "https://cocktailvirgin.blogspot.com/2017/08/midnight-marauder.html", "published": "2017-08-16T08:00:00.000-04:00", "updated": "2017-08-16T08:00:28.927-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Pouring Ribbons", "year": null }, "categories": [ "bitters (mole)", "cynar", "mezcal", "quinquina" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Montelobos)", "1 oz Bonal Gentiane Quina", "1 oz Cynar", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a Nick & Nora glass (cocktail coupe).", "body_text": "1 oz Del Maguey Mezcal Vida (Montelobos)\n1 oz Bonal Gentiane Quina\n1 oz Cynar\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a Nick & Nora glass (cocktail coupe).\nTwo Wednesdays ago, I scanned through my new purchase of Emma Janzen's\nMezcal\nbook and decided upon the Midnight Marauder. The recipe was created by Joaquin Simo of Pouring Ribbons and described as \"the dark & twisty sibling of the Negroni.\" Since the combination of Bonal, Cynar, and chocolate worked so well in the\nAn Epic and a Limerick\n, I was definitely curious to see what mezcal would add to the combination.\nIn the glass, the Midnight Marauder proffered smoky agave with chocolate and grape notes to the nose. Next, a grape and caramel sip led into smoky mezcal pairing well with funky bitter flavors on the swallow and a quinine and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jpV7xeNcGfxaeZR2iYjQ0ISt4U5CNFjQtaxTfZJiPYSz2de7Lg6vsgyv5krK22gAWr4FcTPanucUnvPU4_2Jv86_rAvB5FeuGLu30-aKzLb7GJ25_pEtCTXgsXHVVCMADvUmHisxp6M/s320/midnightmarauder2853.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jpV7xeNcGfxaeZR2iYjQ0ISt4U5CNFjQtaxTfZJiPYSz2de7Lg6vsgyv5krK22gAWr4FcTPanucUnvPU4_2Jv86_rAvB5FeuGLu30-aKzLb7GJ25_pEtCTXgsXHVVCMADvUmHisxp6M/s800/midnightmarauder2853.jpg", "comment_count": 0 }, { "title": "fiji mermaid", "url": "https://cocktailvirgin.blogspot.com/2017/08/fiji-mermaid.html", "published": "2017-08-17T08:00:00.000-04:00", "updated": "2017-08-17T08:00:00.154-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "bitters (Angostura)", "grenadine", "lemon juice", "passion fruit syrup", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Four Roses Bourbon", "1 oz Barbancourt 8 Year Rhum", "1/2 oz Passion Fruit Syrup", "1/2 oz Grenadine", "1/2 oz Lemon Juice", "1 dash Angostura Bitters", "10 drop St. George Absinthe" ], "instructions": "Shake with ice, strain into a double old fashioned glass, and fill with crushed ice. Garnish with a lemon peel mermaid's tail and freshly grated nutmeg, and add straws.", "body_text": "1 oz Four Roses Bourbon\n1 oz Barbancourt 8 Year Rhum\n1/2 oz Passion Fruit Syrup\n1/2 oz Grenadine\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\n10 drop St. George Absinthe\nShake with ice, strain into a double old fashioned glass, and fill with crushed ice. Garnish with a lemon peel mermaid's tail and freshly grated nutmeg, and add straws.\nFor a drink of the day at Loyal Nine two Thursdays ago, I decided to mashup two Tiki classics: the Bourbon-based\nPort Light\nwith some aspects of the rum-based\nTest Pilot\n. Originally, my tinkering began with the passion fruit-Averna pairing, but that ended up too dark here, and I switched to the more traditional passion fruit-grenadine as seen in the\nPahoehoe\nand other drinks. For a name, I decided upon the Fiji Mermaid which was a staple of sideshows with the head and torso of a monkey sewn onto the back end of a fish. The original was purchased from Japanese sailors in the South Pacific by an American sea captain in 1822, and it was later exhibited by P.T. Barnum in 1842. Although this specimen was most likely lost in a fire, due to its popularity, others were generated to continue the mythos.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBscUP6CbAM1mIh5fl3gW7zMvDb72XB4B3tM4RnWEBEhNDV4hd027_QN74OU9hxtxj7hAULoW-68juA6Iv7HFRGVDkzYoCoT7d2P4cVm4MiG5RC4cAvo2FJba1rJcipvrt0KFmghhr0o/s320/fijimermaid.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBscUP6CbAM1mIh5fl3gW7zMvDb72XB4B3tM4RnWEBEhNDV4hd027_QN74OU9hxtxj7hAULoW-68juA6Iv7HFRGVDkzYoCoT7d2P4cVm4MiG5RC4cAvo2FJba1rJcipvrt0KFmghhr0o/s800/fijimermaid.jpg", "comment_count": 0 }, { "title": "king's peach", "url": "https://cocktailvirgin.blogspot.com/2017/08/kings-peach.html", "published": "2017-08-18T08:00:00.000-04:00", "updated": "2017-08-18T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Mayfield", "year": null }, "categories": [ "bitters (mole)", "creme de peche", "falernum", "mezcal" ], "ingredients": [ "2 1/4 oz Fidencio Mezcal", "1/4 oz Velvet Falernum", "1/4 oz Crème de Peche (Briottet)", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.", "body_text": "2 1/4 oz Fidencio Mezcal\n1/4 oz Velvet Falernum\n1/4 oz Crème de Peche (Briottet)\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.\nWhen I got home from my bar shift two Friday nights ago, I was in the mood for something nonfussy like an Old Fashioned. I soon remembered the King's Peach that I had spotted in the\nBrooklyn Bartender\nbook. This mezcal Old Fashioned sweetened the mix with a combination of peach notes and falernum spice and utilized chocolate bitters as the herbal backbone akin to the\nOaxacan Old Fashioned\n. The book provided that the drink was created at Mayfield in Brooklyn but nothing about the name; perhaps it was a parody of 2010\nThe King's Speech\nmovie as evidenced by this\nYouTube\nclip. Once prepared, the King's Peach shared lemon oil over smoke and hints of chocolate aromas. Next, the sweet sip gave forth hints of peach and dark notes from the bitters, and the swallow began with smoky mezcal and light peach notes and ended with chocolate and clove on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgUc3XbDjii7Si0LMXzAHu8RzgkRIpGtwL9ERGaHYjZoBUms0I4RN22qWMy2otJ9ihSt2bTvThsit_q01p_JQG2XMFy0cw8578FV6QDLUTn1rUfUY8za9lA-PapYCciUvUDcb7VHwblQ/s320/kingspeach2855.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgUc3XbDjii7Si0LMXzAHu8RzgkRIpGtwL9ERGaHYjZoBUms0I4RN22qWMy2otJ9ihSt2bTvThsit_q01p_JQG2XMFy0cw8578FV6QDLUTn1rUfUY8za9lA-PapYCciUvUDcb7VHwblQ/s800/kingspeach2855.jpg", "comment_count": 0 }, { "title": "red skies at night", "url": "https://cocktailvirgin.blogspot.com/2017/08/red-skies-at-night.html", "published": "2017-08-19T08:00:00.000-04:00", "updated": "2017-08-19T08:00:14.166-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "bitters (Angostura)", "gin", "lime juice", "maraschino", "tea" ], "ingredients": [ "2 oz Berkshire's Greylock Gin", "1/2 oz Hibiscus Tea Syrup", "1 bsp Luxardo Maraschino Liqueur", "1/2 oz Lime Juice", "6-8 leaf Mint" ], "instructions": "Muddle mint in the syrup in a Collins glass. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom of the glass. Top with crushed ice, add a straw, and garnish with 3 dash Angostura Bitters.", "body_text": "2 oz Berkshire's Greylock Gin\n1/2 oz Hibiscus Tea Syrup\n1 bsp Luxardo Maraschino Liqueur\n1/2 oz Lime Juice\n6-8 leaf Mint\nMuddle mint in the syrup in a Collins glass. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom of the glass. Top with crushed ice, add a straw, and garnish with 3 dash Angostura Bitters.\nFor my drink of the day at Loyal Nine two Saturdays ago, I decided to make a hibiscus tisane syrup again and was inspired by two things. The first was the old mariner rhyme \"Red sky at night, sailors' delight. Red sky at morning, sailors take warning\" given the coloration, and I thought about the opening menu's Pink Gin riff called \"Sailor's Delight.\" Modulating that was the second thing that inspired me -- the\nQueen's Park Swizzle\n(and gin variations such as the\nHyde Park Swizzle\n). To tease out some fruit notes from the hibiscus, I added a dash of Maraschino to the mix, but kept things structured to the modern interpretation of the Queen's Park Swizzle (the original as written included the bitters in the mix and not as a garnish, instead of the modern day three color layer version).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGfW2ijwPWga4qcZ8lQo8eyN2oSTmWgjRMYGbVu3gbQcDEHE_sQeO3kf9rIV1Qu-bxjVO8YZPiZtm3ztC9drqTjLpN4evJmYERKW_fulkJBfj8B0Rl8vpiWcXOYt4BKyIiOE9_uts_dw/s320/redskiesatnight.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGfW2ijwPWga4qcZ8lQo8eyN2oSTmWgjRMYGbVu3gbQcDEHE_sQeO3kf9rIV1Qu-bxjVO8YZPiZtm3ztC9drqTjLpN4evJmYERKW_fulkJBfj8B0Rl8vpiWcXOYt4BKyIiOE9_uts_dw/s800/redskiesatnight.jpg", "comment_count": 0 }, { "title": "mai tai spritz", "url": "https://cocktailvirgin.blogspot.com/2017/08/mai-tai-spritz.html", "published": "2017-08-20T08:00:00.000-04:00", "updated": "2017-08-20T08:00:15.255-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "champagne", "curacao", "lime juice", "orgeat", "rum" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Pierre Ferrand Dry Curaçao", "1 oz Denizen's Merchant Reserve Rum" ], "instructions": null, "body_text": "1/2 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Pierre Ferrand Dry Curaçao\n1 oz Denizen's Merchant Reserve Rum\nRefrigerate the mix to cool and pour into a chilled Collins glass with 4 oz brut Champagne (Willm Blanc de Blancs). Fill with ice and garnish with a lime wheel and mint sprig (I added a nasturtium as well).\nTwo Sundays ago, I decided to make a recipe that I had spotted while reading Talia Biaocchi and Leslie Pariseau's\nSpritz\nbook. The drink that I chose was the Mai Tai Spritz crafted by Martin Cate at San Francisco's Smuggler's Cove. In order to avoid dilution dampening the flavors, the recipe called for the ingredients to be pre-chilled. Once built, the Spritz shared a lime, mint, and floral bouquet to the nose. Next, a crisp carbonated lime sip offered a creaminess from the orgeat, and the swallow began with rum, orange, and nutty flavors and ended with a white wine note. Overall, a rather light and refreshing Mai Tai riff.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRf275vDj0MJAQBKX12MrALCwyiFcqOJh3mUz6BNMDqoNcObQovZnFMLrkzBULh_5Ybp2Lnck8Hx2F1ci_82ZYLzfwnw6Fe8um7LABtzX3AAUt0UM0nUh7_D-2UWfbE2xFayVo-9kaB08/s320/maitaispritz2857.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRf275vDj0MJAQBKX12MrALCwyiFcqOJh3mUz6BNMDqoNcObQovZnFMLrkzBULh_5Ybp2Lnck8Hx2F1ci_82ZYLzfwnw6Fe8um7LABtzX3AAUt0UM0nUh7_D-2UWfbE2xFayVo-9kaB08/s800/maitaispritz2857.jpg", "comment_count": 0 }, { "title": "lust for life", "url": "https://cocktailvirgin.blogspot.com/2017/08/lust-for-life.html", "published": "2017-08-21T08:00:00.000-04:00", "updated": "2017-08-21T08:00:07.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Pouring Ribbons", "year": 2012 }, "categories": [ "lemon juice", "mezcal", "orgeat", "pineapple juice", "sherry" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida (Fidencio Joven)", "3/4 oz Lustau Palo Cortado Sherry (3/8 oz each Lustau Oloroso and Amontillado)", "3/4 oz Orgeat", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice" ], "instructions": "Shake with ice, strain into a rocks glass with a large ice cube, and garnish with a dusting of cocoa powder.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida (Fidencio Joven)\n3/4 oz Lustau Palo Cortado Sherry (3/8 oz each Lustau Oloroso and Amontillado)\n3/4 oz Orgeat\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\nShake with ice, strain into a rocks glass with a large ice cube, and garnish with a dusting of cocoa powder.\nTwo Mondays ago, I reached for Emma Janzen's\nMezcal\nbook, and my search ended with Joaquin Simo's Lust for Life that he created at Pouring Ribbons in 2012. Once prepared, the Lust for Life greeted the nose with smoke and chocolate aromas. Next, a creamy lemon and pineapple sip slid into a mezcal and nutty grape swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_26YWTm-y6XwcT1xAdNLXAmiONlxUUs6Lh4qAueNMJ7bMrKDoFhBAp3-XXUW4WlCcMULKbCGmMR5MyJzapUYzQWJoZSAnaizb2sBvhUmtsfiE4ZKy6Aq-_kcAEOw3-e0pp3ykKXHyAwU/s320/lustforlife2861.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_26YWTm-y6XwcT1xAdNLXAmiONlxUUs6Lh4qAueNMJ7bMrKDoFhBAp3-XXUW4WlCcMULKbCGmMR5MyJzapUYzQWJoZSAnaizb2sBvhUmtsfiE4ZKy6Aq-_kcAEOw3-e0pp3ykKXHyAwU/s800/lustforlife2861.jpg", "comment_count": 0 }, { "title": "south side", "url": "https://cocktailvirgin.blogspot.com/2017/08/south-side.html", "published": "2017-08-22T08:00:00.000-04:00", "updated": "2017-08-22T08:00:19.628-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Gin (Beefeater)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "6 leaf Mint" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a mint leaf.", "body_text": "2 oz Gin (Beefeater)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n6 leaf Mint\nShake with ice, strain into a cocktail glass, and garnish with a mint leaf.\nTwo Tuesdays ago, I decided to investigate the South Side after giving it some thought after making the\nSouth Side Royale\n. I had never written up the South Side despite having had it several times and a few different ways (including as an egg white Sour) and having riffed on it in drinks such as with the\nSouthend\n. Two questions in my mind were whether it was a lemon or lime drink with lemon being the more common but lime being the tastier to my palate and whether South Side was one word or two. Michael Madrusan's\nA Spot at the Bar\nhas the drink described as a Gimlet (lime juice) with mint, whereas the\nP.D.T. Cocktail Book\nthat I based my recipe off of has it as a lemon juice drink. The latter book provided the citation of Hugo Ensslin's 1916\nMixed Drinks\n. When I found my 1917 Mud Puddle reprint of Ensslin, I uncovered not the South Side but the South Side Fizz -- a Gin Fizz with mint that called for both lemon and lime. The 1916 date certainly squashes the stories of how this was a Prohibition era drink (unless it took 3 years to lose the soda water aspect). Those stories point to Prohibition era Chicago's South Side, the Southside Sportsmen's Club on Long Island, and the Prohibition-era speakeasy the 21 Club. I do not question that the drink was popular during Prohibition but the roots of it predate the 1919 legislation, and the exact location of origin is questionable since many big cities have a South Side.\nInstead of opting for the split citrus, I went with P.D.T.'s lemon recommendation this time along with the proportions made popular by Boston's Drink. As such, the South Side proffered a mint, lemon, and pine bouquet to the nose. Next, lemon and bright green herbal notes on the sip gave way to gin and mint on the swallow with a lemony finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QuIxXXcXM6Sy-2x_Zig5byN2wghj50QfMUMYmTalhQZwWp1y3pLw4P2lO58bf03B-V6cYILQZC9_R_H-Gw31fe-vLvq8eUHMAJC8XKbygHE_l1z9uymmidx_kAfI0uAHZ9JMHAME7c8/s320/southside2863.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QuIxXXcXM6Sy-2x_Zig5byN2wghj50QfMUMYmTalhQZwWp1y3pLw4P2lO58bf03B-V6cYILQZC9_R_H-Gw31fe-vLvq8eUHMAJC8XKbygHE_l1z9uymmidx_kAfI0uAHZ9JMHAME7c8/s800/southside2863.jpg", "comment_count": 0 }, { "title": "three scots & a dash", "url": "https://cocktailvirgin.blogspot.com/2017/08/three-scots-dash.html", "published": "2017-08-23T08:00:00.000-04:00", "updated": "2017-08-23T08:00:16.829-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Zac Overman", "source": "Fort Defiance", "year": null }, "categories": [ "drambuie", "honey", "lemon juice", "passion fruit syrup", "pimento dram", "scotch" ], "ingredients": [ "1 1/2 oz Blended Scotch (Pig's Nose)", "1/2 oz Drambuie", "1/4 oz Laphroaig Scotch", "1/2 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "1 large bsp Allspice Dram (St. Elizabeth)" ], "instructions": "Shake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with 3 cherries pinned to a pineapple spear (3 ornamental pea blossoms and 1 nasturtium flower plus lemon slices and freshly grated nutmeg).", "body_text": "1 1/2 oz Blended Scotch (Pig's Nose)\n1/2 oz Drambuie\n1/4 oz Laphroaig Scotch\n1/2 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n1 large bsp Allspice Dram (St. Elizabeth)\nShake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with 3 cherries pinned to a pineapple spear (3 ornamental pea blossoms and 1 nasturtium flower plus lemon slices and freshly grated nutmeg).\nTwo Wednesdays ago, I was in a Tiki mood and remembered that I had saved a recipe from\nPunchDrinks\ncalled Three Scots and a Dash. The recipe was crafted by Zac Overman of Fort Defiance in Brooklyn for their weekly Sunken Harbor Club night. While I have had the classic rum\nThree Dots and a Dash\nand crafted a gin version called a\nA Dash and Three Dots\n, I was keen I seeing what a Scotch version would be like.\nThe Three Scots in the equation were a blended whisky, a smoky single malt, and the honeyed Scotch liqueur Drambuie, and the recipe included the passion fruit, honey, and lemon elements found in the\nStarboard Light\n. Once prepared, the Three Scots and a Dash proffered nutmeg, floral, and lemon notes to the nose. Next, a honey and lemon sip with tropical flavors from the the passion fruit led into smoky Scotch, passion fruit, and allspice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUEQpl7GowILN08cO3BRG9Q8JvF2gRuwAzti-WaY5U43G-hHIfeVFlf-BGKWUJBHMDnmD1IuQ1Uy0SiM-048svl6KSVzkS4hxAs7pOMUVONzu9LQ2jUQ2N2xF5dSf30UdJTsJQEGuwx8/s320/threescotsdash2864.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUEQpl7GowILN08cO3BRG9Q8JvF2gRuwAzti-WaY5U43G-hHIfeVFlf-BGKWUJBHMDnmD1IuQ1Uy0SiM-048svl6KSVzkS4hxAs7pOMUVONzu9LQ2jUQ2N2xF5dSf30UdJTsJQEGuwx8/s800/threescotsdash2864.jpg", "comment_count": 1 }, { "title": "kangaroo notebook", "url": "https://cocktailvirgin.blogspot.com/2017/08/kangaroo-notebook.html", "published": "2017-08-24T08:00:00.000-04:00", "updated": "2017-08-24T08:00:18.703-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "brandy", "lemon juice", "punt e mes", "soda", "tea" ], "ingredients": [ "1 1/2 oz Lustau Brandy", "1/2 oz Green Tea Syrup", "1/2 oz Punt e Mes", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a Collins glass with 3 oz soda water, top with ice, add a straw, and garnish with a lemon twist.", "body_text": "1 1/2 oz Lustau Brandy\n1/2 oz Green Tea Syrup\n1/2 oz Punt e Mes\n1/2 oz Lemon Juice\nShake with ice, strain into a Collins glass with 3 oz soda water, top with ice, add a straw, and garnish with a lemon twist.\nTwo Thursdays ago for drink of the day at Loyal Nine, I was tinkering with the green tea-Punt e Mes combination that I have found success with in drinks like\nDakkar Grotto\nand decided to take it in a more classic punch-like feel using brandy and lightening things with soda water. For a name, I was lured in by the absurdist work of Japanese author Kobo Abe called the Kangaroo Notebook. Perhaps a daikon radish garnish would have been more appropriate to match the book, but I opted with a lemon twist instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vifx8PZh1tS9ecM8aDb3jBUB6SWQbzDBTbmib4D_E3U_JuW_bOCrWLRFC3a35EknedXie2vM4Q8V3Zw01rAlr5EBxedTYnvi4J_djkLBcuCxy_9x53FlUoRn3t7-T8JR4WMR2ueGUrQ/s320/kangaroonotebook.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vifx8PZh1tS9ecM8aDb3jBUB6SWQbzDBTbmib4D_E3U_JuW_bOCrWLRFC3a35EknedXie2vM4Q8V3Zw01rAlr5EBxedTYnvi4J_djkLBcuCxy_9x53FlUoRn3t7-T8JR4WMR2ueGUrQ/s800/kangaroonotebook.jpg", "comment_count": 0 }, { "title": "oaxacan smash", "url": "https://cocktailvirgin.blogspot.com/2017/08/oaxacan-smash.html", "published": "2017-08-25T08:00:00.000-04:00", "updated": "2017-08-25T08:00:06.643-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "lime juice", "mezcal", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Suerte Blanco Tequila", "1/2 oz Amaras Espadin Mezcal", "1/2 oz Simple Syrup", "3 wedge Lime (1/2 of a lime)", "2 large leaf Sage" ], "instructions": "Muddle lime wedges and sage leaves in simple syrup, add the rest of the ingredients and ice, and shake. Double strain into a rocks glass, fill with crushed ice, add straws, and garnish with a sage tip.", "body_text": "1 1/2 oz Suerte Blanco Tequila\n1/2 oz Amaras Espadin Mezcal\n1/2 oz Simple Syrup\n3 wedge Lime (1/2 of a lime)\n2 large leaf Sage\nMuddle lime wedges and sage leaves in simple syrup, add the rest of the ingredients and ice, and shake. Double strain into a rocks glass, fill with crushed ice, add straws, and garnish with a sage tip.\nTwo Fridays ago, I was inspired by the sage plants in my garden to harvest some sprigs for a drink of the day at Loyal Nine. For a direction, I thought of Jacques Bezuidenhout's\nSagerac\nas to how well sage pairs with agave spirits. Instead of deciding on tequila or mezcal, I opted for both in similar proportions as Phil Ward's\nOaxacan Old Fashioned\n. For a format, I opted for a Smash akin to Eastern Standard's Whiskey\nSmash\n(the link is for a rum variation; the Whiskey recipe appears in my\nDrink & Tell\nbook), and I kept the Oaxacan part of Phil's Old Fashioned to modify the Smash name. Overall, the drink was rather well received, and it came across akin to a Tommy's Margarita with sage notes adding complementary herbal accents to the agave distillates.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzNTzzackm-ZnFN5x81QaTw_5szYJrQi_qLtzV14JK5Vzk5C39V_aWPuX28jSoQiCwnG0k6s17116zN183g7GilkJ5psBK3jkfa3YoINCGGjQ8nkpqHcOSIfFDH8GMFVIdO3Vt06MtHw/s320/oaxacansmash.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzNTzzackm-ZnFN5x81QaTw_5szYJrQi_qLtzV14JK5Vzk5C39V_aWPuX28jSoQiCwnG0k6s17116zN183g7GilkJ5psBK3jkfa3YoINCGGjQ8nkpqHcOSIfFDH8GMFVIdO3Vt06MtHw/s800/oaxacansmash.jpg", "comment_count": 0 }, { "title": "perpetual cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/08/perpetual-cocktail.html", "published": "2017-08-26T08:00:00.000-04:00", "updated": "2017-08-26T08:00:21.358-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "creme de cacao", "creme de violette", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 Sweet Vermouth (1 1/4 oz Cocchi)", "1/2 Dry Vermouth (1 1/4 oz Noilly Prat)", "2 dash Crème de Cacao (1/4 oz Tempus Fugit)", "4 dash Crème Yvette (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Sweet Vermouth (1 1/4 oz Cocchi)\n1/2 Dry Vermouth (1 1/4 oz Noilly Prat)\n2 dash Crème de Cacao (1/4 oz Tempus Fugit)\n4 dash Crème Yvette (1/4 oz)\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I decided to hunt down a recipe that I had spotted in Brian Rea's\nBASTARDS Vol.1\nbook called the Perpetual Cocktail. Rea pointed me to Hugo Ensslin's 1916/17\nRecipes for Mixed Drinks\n, and the combination reminded me of a Crème Yvette-spiked hot chocolate that Scott Holliday served at the liqueur's launch event at the Boston Shaker years ago.\nOnce mixed, the Perpetual Cocktail gave forth chocolate and berries aromas that melded into violet floral notes on the nose. Next, berry and grape on the sip led into an elegant chocolate-raspberry pairing on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lJmZfJPz8-6cC-Zuqcm91mOhG9skf7RRQleGH5GMoXidU208WXkhiLJprZaCvv2cmibeKklMAA0tgLFP79tbYcE4k1IeN5Ukky2HxJU955hEOuSpSyDkyDFYKfRX-8zBtBNZU2RM4EE/s320/perpetual2867.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lJmZfJPz8-6cC-Zuqcm91mOhG9skf7RRQleGH5GMoXidU208WXkhiLJprZaCvv2cmibeKklMAA0tgLFP79tbYcE4k1IeN5Ukky2HxJU955hEOuSpSyDkyDFYKfRX-8zBtBNZU2RM4EE/s800/perpetual2867.jpg", "comment_count": 0 }, { "title": "intrepid", "url": "https://cocktailvirgin.blogspot.com/2017/08/intrepid.html", "published": "2017-08-27T08:00:00.000-04:00", "updated": "2017-08-27T08:00:37.273-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Eryn Reece", "source": "Sons & Daughters", "year": null }, "categories": [ "bitters (other)", "cynar", "mezcal", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt)", "1/2 oz Del Maguey Mezcal Vida (Montelobos)", "3/4 oz Cynar", "3/4 oz Carpano Bianco Vermouth (Dolin Blanc)", "1 dash Celery Bitters (" ], "instructions": "Stir with ice and strain into a Nick & Nora glass (cocktail coupe).", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt)\n1/2 oz Del Maguey Mezcal Vida (Montelobos)\n3/4 oz Cynar\n3/4 oz Carpano Bianco Vermouth (Dolin Blanc)\n1 dash Celery Bitters (\nHousemade\n)\nStir with ice and strain into a Nick & Nora glass (cocktail coupe).\nTwo Sundays ago, I reached for Emma Janzen's\nMezcal\nbook for drink inspiration. The recipe that called out to me was Eryn Reece's Intrepid that she crafted at Sons & Daughters in New York City. Eryn named her Manhattan riff after the WWII-era aircraft carrier that is berthed nearby on the Hudson River as the centerpiece of the Intrepid Sea, Air & Space Museum.\nIn the glass, the Intrepid offered a dark herbal aroma from the Cynar along with smoky agave notes. Next, sweet caramel and malt on the sip transitioned into rye and an agave-Cynar herbal combination on the swallow with a dry smoky and celery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljBNNP-foLsTE3LIk7TIYODljlnB3BNz427O9o9G7-3jdb3ZylGUA_Cx-Kkx8pbfOzj0HmmqrL319id79CenM9o2FcoE-iWqwPJD5Gru7MiZB5WW5Y4wwu6fc4lvII_6KH2ift9-ZGbQ/s320/intrepid2868.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljBNNP-foLsTE3LIk7TIYODljlnB3BNz427O9o9G7-3jdb3ZylGUA_Cx-Kkx8pbfOzj0HmmqrL319id79CenM9o2FcoE-iWqwPJD5Gru7MiZB5WW5Y4wwu6fc4lvII_6KH2ift9-ZGbQ/s800/intrepid2868.jpg", "comment_count": 0 }, { "title": "[estocada]", "url": "https://cocktailvirgin.blogspot.com/2017/08/estocada.html", "published": "2017-08-28T08:00:00.000-04:00", "updated": "2017-08-28T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Sahil Mehta's drink note book", "year": null }, "categories": [ "#estragon", "amaro", "cherry brandy", "lime juice", "mezcal" ], "ingredients": [ "3/4 oz Mezcal", "3/4 oz Cherry Heering", "3/4 oz Zucca Amaro", "3/4 oz Lime" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime twist.", "body_text": "3/4 oz Mezcal\n3/4 oz Cherry Heering\n3/4 oz Zucca Amaro\n3/4 oz Lime\nShake with ice, strain into a cocktail coupe, and garnish with a lime twist.\nTwo Mondays ago, Andrea and I ventured down to the South End to have dinner at Estragon. For a first drink, I selected a mezcal equal parter from Sahil Mehta's drink note book. The combination reminded me of a mezcal\nBlood & Sand\nwith hints of the Last Word as well. For a name, I dubbed this the Estocada after the final strike from the matador that kills the bull. Once served, the Estocada shared smoky aromas from the combination of mezcal and Zucca's Chinese rhubarb root. Next, lime and dark fruit on the sip was followed by smoke and bitter herbal flavors on the swallow. Overall, the combination of Cherry Heering and Zucca worked rather well as Zucca has done with fruit notes such as strawberry in\nKing Vittorio's Cobbler\nand black currant in the\nDissenter\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgVxJebowW7ZkaAt8u2NgXXPxgMnjrDjAFADCWH_-mXam-dQnAFgw7jBYxhAjRTEAqjsCKjksDFBPsNZfqzdzpNVwnx8rdcxvk3LOGhcnc3adtzdxWBkbmiSKID0kpqmTDY5FyCf4ZN0/s320/estocada2871.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgVxJebowW7ZkaAt8u2NgXXPxgMnjrDjAFADCWH_-mXam-dQnAFgw7jBYxhAjRTEAqjsCKjksDFBPsNZfqzdzpNVwnx8rdcxvk3LOGhcnc3adtzdxWBkbmiSKID0kpqmTDY5FyCf4ZN0/s800/estocada2871.jpg", "comment_count": 0 }, { "title": "east side", "url": "https://cocktailvirgin.blogspot.com/2017/08/east-side.html", "published": "2017-08-29T08:00:00.000-04:00", "updated": "2017-08-29T08:00:26.596-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Lynette Marrero", "source": "East Side Company", "year": 2005 }, "categories": [ "gin", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Gin (Beefeater)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "2 slice Cucumber", "6 leaf Mint" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a cucumber slice and a mint sprig. I added a nasturtium flower garnish as well.", "body_text": "2 oz Gin (Beefeater)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n2 slice Cucumber\n6 leaf Mint\nShake with ice, strain into a cocktail glass, and garnish with a cucumber slice and a mint sprig. I added a nasturtium flower garnish as well.\nTwo Tuesdays ago, I was inspired by the\nSouth Side\nto investigate the cucumber-laden riff called the East Side. Sam Ross in\nSasha Petraske: Regarding Cocktails\nattributed the drink to Lynette Marrero in the mid-00s at the East Side Company which was one of Sasha's Milk & Honey offshoots. Originally, Lynette wanted to call this number the Ol'Biddy; however, Sasha did not care for it and insisted that it get renamed, and it soon became the London Maid. The\nA Seat at the Bar\nbook defined the East Side as a South Side with a slice of cucumber in the mix served up, and the Old Maid being the same drink served on the rocks. And finally, Paul Clarke in\nThe Cocktail Chronicles\ndescribed how the recipe \"circulated among New York's craft cocktail bars in the mid-2000s before finding a special welcome on the mixology circuit in Los Angeles.\"\nThe East Side gave forth a vegetal aroma from the cucumber and mint that was colored by the lime and the nasturtium's peppery note on the nose. Next, the sip offered lime and vegetal flavors that were followed by gin smoothed out by the cucumber on the swallow with a mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV0xrABHQKn2Tj0IKE4lVTiSutf0fv-BMZKmWbD1pb7NYoN08DbqRHt4x7JsvodovuH_83Wvz8FoUAgghuztC4SJjPDOP9LOU6GNTU0zI491FH0hHo2AZCShzHfkJfoQcnSM0Jm1-MqQ/s320/eastside2873.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV0xrABHQKn2Tj0IKE4lVTiSutf0fv-BMZKmWbD1pb7NYoN08DbqRHt4x7JsvodovuH_83Wvz8FoUAgghuztC4SJjPDOP9LOU6GNTU0zI491FH0hHo2AZCShzHfkJfoQcnSM0Jm1-MqQ/s800/eastside2873.jpg", "comment_count": 0 }, { "title": "hole in the cup", "url": "https://cocktailvirgin.blogspot.com/2017/08/hole-in-cup.html", "published": "2017-08-30T08:00:00.000-04:00", "updated": "2017-08-30T08:00:14.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lauren McLaughlin", "source": "Sasha Petraske: Regarding Cocktails", "year": null }, "categories": [ "absinthe", "lime juice", "pineapple juice", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "3/4 oz Simple Syrup", "1/4 oz Absinthe (Kübler)", "2 slice Cucumber" ], "instructions": "Shake with ice and strain into a cocktail coupe (single old fashioned glass).", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n3/4 oz Simple Syrup\n1/4 oz Absinthe (Kübler)\n2 slice Cucumber\nShake with ice and strain into a cocktail coupe (single old fashioned glass).\nTwo Wednesdays ago, I returned to\nSasha Petraske: Regarding Cocktails\nafter researching the East Side to make another cucumber drink, namely the Hole in the Cup. The recipe was crafted by Lauren McLaughlin as her absinthe-tequila-pineapple riff on Sasha's gin-based Gordon's Cup. The name stemmed from how fast guests could drain the liquid in their glass even with the presence of absinthe in the mix.\nThe Hole in the Cup shared a cucumber and anise aroma with hints of lime to the nose. Next, a creamy lime and pineapple sip led into tequila and cucumber on the swallow with the absinthe's anise rearing up on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OVR0Yre3xkGgfIlXY9BGIBroUR-YWSI0Ll8NDDQyb03QbXXtYef1jetQI7I8wRAbRGtIWac0Yy344_qI-DM0MSpTMq_kWE7NoXySVr9MhHfYjFR8_LLXjD0qv_8zqeqw5V1Noa785vs/s320/holeincup.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OVR0Yre3xkGgfIlXY9BGIBroUR-YWSI0Ll8NDDQyb03QbXXtYef1jetQI7I8wRAbRGtIWac0Yy344_qI-DM0MSpTMq_kWE7NoXySVr9MhHfYjFR8_LLXjD0qv_8zqeqw5V1Noa785vs/s800/holeincup.jpg", "comment_count": 2 }, { "title": "st. botolph club", "url": "https://cocktailvirgin.blogspot.com/2017/08/st-botolph-club.html", "published": "2017-08-31T08:00:00.000-04:00", "updated": "2017-09-11T19:22:34.624-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "apricot liqueur", "bitters (Peychaud's)", "campari", "gin", "lemon juice", "soda" ], "ingredients": [ "1 1/2 oz Berkshire Greylock Gin", "1/2 oz Campari", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Lemon Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a Collins glass with 3 oz sodas water, add a straw, and garnish with a lime wheel.", "body_text": "1 1/2 oz Berkshire Greylock Gin\n1/2 oz Campari\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Lemon Juice\n2 dash Peychaud's Bitters\nShake with ice, strain into a Collins glass with 3 oz sodas water, add a straw, and garnish with a lime wheel.\nAs my drink of the day at Loyal Nine two Thursdays ago, I wanted a tall and refreshing drink, and thought about riffing on the\nJasmine's Cooler\n. Since the\nJasmine Cocktail\ntries to recreate the flavors of the Pegu Club, I opted for apricot liqueur to see if I could conjure the notes in the\nPendennis Club\n. Lime did not work here, so I switched back to lemon, and the Campari was not the proper bitter to bring forth all the flavors of the classic, so I added in the Pendennis Club's Peychaud's Bitters. Indeed, Campari and apricot liqueur are a combination that has worked well in the\nAbsent Stars\nand the\nIntercept\n, so it is no surprised that it did alright here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGDn3-z_i2KpUsRARZKWeyb-xWLCzIQTlrMwqyYaZ4qSQvsPZfmPgbL2C08bQsdPb0rnWISKPsn7V-1CyatV9LcKXLAgklARwZ46IYNdvqMIgnWYj5ELF1_vH1afiCul12w7HqNd4JcM/s320/stboltophclub.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGDn3-z_i2KpUsRARZKWeyb-xWLCzIQTlrMwqyYaZ4qSQvsPZfmPgbL2C08bQsdPb0rnWISKPsn7V-1CyatV9LcKXLAgklARwZ46IYNdvqMIgnWYj5ELF1_vH1afiCul12w7HqNd4JcM/s800/stboltophclub.jpg", "comment_count": 0 }, { "title": "piglet's lament", "url": "https://cocktailvirgin.blogspot.com/2017/09/piglets-lament.html", "published": "2017-09-01T08:00:00.000-04:00", "updated": "2017-09-01T08:00:14.734-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#loyalnine", "*original", "campari", "cynar", "gin", "st. germain", "vermouth (sweet)" ], "ingredients": [ "1 oz Berkshire Mountain's Greylock Gin", "1/2 oz Campari", "1/4 oz Cynar", "1/4 oz St. Elder Elderflower Liqueur", "1 oz Cinzano Sweet Vermouth" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 oz Berkshire Mountain's Greylock Gin\n1/2 oz Campari\n1/4 oz Cynar\n1/4 oz St. Elder Elderflower Liqueur\n1 oz Cinzano Sweet Vermouth\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Fridays ago, I was tinkering around with Negroni variations for a request from an upcoming wedding. I was inspired by\nEeyore's Requiem\nto include other liqueurs in the mix, but I did not want it to be as extreme as Toby Maloney's neo-classic with Campari being the largest component. Therefore, I stuck with the equal parts gin, liqueur, and vermouth ratio. Since Campari and elderflower work so well together in the\nCell #34\nand\nSweet Valley High\n, I selected St. Elder as one of the parts. Also, elderflower and Cynar work rather well in the\nAlto Cucina\nand other drinks, I took that direction as well especially since Cynar also appears in Eeyore's Requiem. For a name, I kept the Winnie the Pooh theme and decided on Piglet's Lament; one of Piglet's laments in\nWinnie the Pooh\nis \"It is hard to be brave when you're\nonly a Very Small Animal.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lmf8RJDc3fpZC3ev5XKiidCf5p_4KeqlNnDZ9qsyckQ12N1al4_eNvIHpfnVedSroBsWUfB1tiHLR3HsAS9yVuKZNcZi6w4MxPx1qcEN4CBIhK2O2ApROlHTnK7cE_h8NONyi9Nwguk/s320/pigletlament.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lmf8RJDc3fpZC3ev5XKiidCf5p_4KeqlNnDZ9qsyckQ12N1al4_eNvIHpfnVedSroBsWUfB1tiHLR3HsAS9yVuKZNcZi6w4MxPx1qcEN4CBIhK2O2ApROlHTnK7cE_h8NONyi9Nwguk/s800/pigletlament.jpg", "comment_count": 5 }, { "title": "the diamond queen", "url": "https://cocktailvirgin.blogspot.com/2017/09/the-diamond-queen.html", "published": "2017-09-02T08:00:00.001-04:00", "updated": "2025-10-22T13:37:32.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Tales of the Cocktail official cocktail competition", "year": 2017 }, "categories": [ "*original", "gin", "pineapple syrup", "pisco", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Fords Gin", "1/2 oz Encanto Pisco", "3/4 oz Noilly Prat Dry Vermouth", "1/4 oz Liber & Co. Pineapple Gomme Syrup" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Fords Gin\n1/2 oz Encanto Pisco\n3/4 oz Noilly Prat Dry Vermouth\n1/4 oz Liber & Co. Pineapple Gomme Syrup\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I decided to remake my Tales of the Cocktail 2017 official cocktail competition: the Martini entry called the Diamond Queen that I had submitted earlier in the year. For inspiration, I started with the\nMadame Lou\nfrom Boothby's 1934 book which was an inverse Martini with a barspoon of pineapple syrup. I then decided to merge the Martini with aspects of another classic, and I described the drink in my entry as, \"A Martini cross with a\nPisco Punch\nwith a nod to the Madame Lou.\" Since Madame Lou was Lou Graham who ran a famous brothel in Seattle, I stuck with the profession as a naming convention and dubbed this one the Diamond Queen after Lulu White who ran a brothel in New Orleans' Storyville.\nThe Diamond Queen began with pineapple aromas that mingled with those of the pisco's floral grape and the gin's pine. Next, a smooth grape sip had just enough sweetness to come across as gentle, and the swallow showcased the gin's juniper and other botanicals transitioning into the tropical pisco-pineapple combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xt8-dntGRapBUg9f_3dxWBKyvnFEqjYkyw4hZYm8PeRApP72-syzq_0wY-PkS3V1iCsbSoeJfCWPx1wPeDm5_kKpfjHLnLI2mjg2_p0Zrpo1ZhtUKy8eMnFX1wZxpe2ZdlAdHcLv3uc/s320/diamondqueen2878.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xt8-dntGRapBUg9f_3dxWBKyvnFEqjYkyw4hZYm8PeRApP72-syzq_0wY-PkS3V1iCsbSoeJfCWPx1wPeDm5_kKpfjHLnLI2mjg2_p0Zrpo1ZhtUKy8eMnFX1wZxpe2ZdlAdHcLv3uc/s800/diamondqueen2878.jpg", "comment_count": 0 }, { "title": "rattlesnake cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/09/rattlesnake-cocktail.html", "published": "2017-09-03T08:00:00.000-04:00", "updated": "2017-09-03T08:00:37.088-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Savoy Cocktail Book", "year": null }, "categories": [ "absinthe", "egg white", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "4 glass Rye Whiskey (2 oz Old Overholt)" ], "instructions": "Shake once with and once with ice; strain into a cocktail glass. I added a snake-like lemon twist.", "body_text": "4 glass Rye Whiskey (2 oz Old Overholt)\nWhites 2 Egg (1 Egg White)\n1 glass Sweetened Lemon Juice (1/2 oz Lemon Juice + 1/2 oz Simple Syrup)\nA few dashes Absinthe (1/4 oz Kübler)\nShake once with and once with ice; strain into a cocktail glass. I added a snake-like lemon twist.\nTwo Sundays ago, I decided to make the Rattlesnake Cocktail from\nThe Savoy Cocktail Book\n. I had spotted the drink referenced in another book, I realized that I had never had one despite having a riff of it in the\nRattlesnake Fizz\n. The\nSavoy\nprovided the naming back history of \"so called because it will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.\" Are rattlesnakes the new pink elephants? I only had one of these scaled down from the original's build for 6, so no telling if that is the case.\nThe Rattlesnake Cocktail provided a lemon and rye bouquet to the nose that preceded a creamy malt and lemon sip. Finally, the swallow began with rye and ended with the absinthe's anise and other botanicals on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yzDIN_romRaXiCG9pjaEHtq95vO0N-izvcMh_Own62jOLN10wmoaa-MPlkotqsmbMOFXT9-Apz5spFE3rEOWboK8Ys5hhn7KrTMz_CZU3gocVDTNHV_TmDdXJjT33jppGHBBLMhCIjg/s320/rattlesnake2881.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yzDIN_romRaXiCG9pjaEHtq95vO0N-izvcMh_Own62jOLN10wmoaa-MPlkotqsmbMOFXT9-Apz5spFE3rEOWboK8Ys5hhn7KrTMz_CZU3gocVDTNHV_TmDdXJjT33jppGHBBLMhCIjg/s800/rattlesnake2881.jpg", "comment_count": 0 }, { "title": "the french pearl", "url": "https://cocktailvirgin.blogspot.com/2017/09/the-french-pearl.html", "published": "2017-09-04T08:00:00.000-04:00", "updated": "2017-09-04T08:00:33.823-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Audrey Saunders and Kenta Goto", "source": "Pegu Club", "year": null }, "categories": [ "absinthe", "gin", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Plymouth Gin (Beefeater)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup", "1/4 oz Pernod Absinthe", "1 sprig Mint" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a mint leaf garnish. Stir Your Soul Recipe Book", "body_text": "2 oz Plymouth Gin (Beefeater)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\n1/4 oz Pernod Absinthe\n1 sprig Mint\nShake with ice and strain into a cocktail glass; I added a mint leaf garnish.\nTwo Mondays ago, I reached for the Tales of the Cocktail 2009\nStir Your Soul Recipe Book\nto see if there were any old recipes that I had neglected to make. One that stood out was the French Pearl that was featured at that Tales of the Cocktail's Bartender's Breakfast event. The recipe was crafted by Audrey Saunders and Kenta Goto at the Pegu Club and the combination reminded me of a\nSouth Side\nwith absinthe. Moreover, the name has always reminded me of the\nPearl White\nthat has Lillet instead of absinthe (and lemon instead of lime); one of my bar regulars commented that he was only able to find the Pearl White recipe on my blog (where it was served at Green Street). I later discovered that it is printed in the 2012\nMr. Boston: 75th Anniversary Edition\ncocktail book but without attribution, so it is a mystery of Audrey and Kenta had a hand in that recipe as well.\nThe French Pearl began with a mint aroma with hints of anise. Next, a lime sip showed off a few herbal notes, and the swallow offered gin and mint leading smoothly into an absinthe finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlExn7Q-Va9W-VqgalaRyiXeqg4yog_Ut88vW9g9GvXQ0tmMrUsJhUDV5Sjf62IBXgiR1sJYdSY10CiqMuAp3GezD9gM3YC0TTmGQHHKrbyAQrTP6OgUl7mYv1635NMSmxkOaCzFeauo/s320/frenchpearl2885.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlExn7Q-Va9W-VqgalaRyiXeqg4yog_Ut88vW9g9GvXQ0tmMrUsJhUDV5Sjf62IBXgiR1sJYdSY10CiqMuAp3GezD9gM3YC0TTmGQHHKrbyAQrTP6OgUl7mYv1635NMSmxkOaCzFeauo/s800/frenchpearl2885.jpg", "comment_count": 0 }, { "title": "broxburn", "url": "https://cocktailvirgin.blogspot.com/2017/09/broxburn.html", "published": "2017-09-05T08:00:00.000-04:00", "updated": "2017-09-05T08:00:19.691-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2011 }, "categories": [ "drambuie", "lime juice", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Lunazul)", "1/2 oz Mezcal (Montelobos)", "1 oz Drambuie", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a salt-rimmed cocktail coupe; I split the drink into two vintage cocktail glasses. Perhaps half-salting the rim would work well here (see below).", "body_text": "1 1/2 oz Reposado Tequila (Lunazul)\n1/2 oz Mezcal (Montelobos)\n1 oz Drambuie\n3/4 oz Lime Juice\nShake with ice and strain into a salt-rimmed cocktail coupe; I split the drink into two vintage cocktail glasses. Perhaps half-salting the rim would work well here (see below).\nTwo Tuesdays ago, I delved into my collection of\nFood & Wine: Cocktails\nbooks and found the Broxburn in the 2011 edition. The recipe was crafted by Phil Ward as a Margarita riff at Mayahuel, and he named this drink after the town in Scotland where Drambuie is made. Once prepared, the Broxburn gave forth an agave nose with hints of smoke. With the rim, the sip shared salt and lime notes and the swallow offered honey and agave flavors. Interestingly, when tasted once the salt rim was worn away, the sip was lime with malt notes and the swallow displayed agave and Scotch flavors. Indeed, the difference was stunning enough that perhaps I would recommend only covering half the rim with salt.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZO4Bo6fi_BtT0v0K1iBVamFQt-whwxqbOr3LgtGkUPff0jKSupgIADUMotnbM6RhTbgpDHrtsQcLIEOt1639Z5M9sMY6n_M8oW4BIWGXuXCFCkgrPu-4takNhcc9etKUhrVV0LqS8Vs/s320/broxburn2886.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZO4Bo6fi_BtT0v0K1iBVamFQt-whwxqbOr3LgtGkUPff0jKSupgIADUMotnbM6RhTbgpDHrtsQcLIEOt1639Z5M9sMY6n_M8oW4BIWGXuXCFCkgrPu-4takNhcc9etKUhrVV0LqS8Vs/s800/broxburn2886.jpg", "comment_count": 0 }, { "title": "golden gate swizzle", "url": "https://cocktailvirgin.blogspot.com/2017/09/golden-gate-swizzle.html", "published": "2017-09-06T08:00:00.000-04:00", "updated": "2017-09-06T08:00:36.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Matt Tanner", "source": "Tipsy Texan", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "falernum", "fernet-branca", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Fernet Branca", "1 oz Lemon Juice", "3/4 oz Orgeat Syrup", "1/4 oz Velvet Falernum", "6 dash Angostura Orange Bitters", "4 dash Angostura Bitters" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a bouquet of mint and an orange slice (omit the latter).", "body_text": "1 1/2 oz Fernet Branca\n1 oz Lemon Juice\n3/4 oz Orgeat Syrup\n1/4 oz Velvet Falernum\n6 dash Angostura Orange Bitters\n4 dash Angostura Bitters\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a bouquet of mint and an orange slice (omit the latter).\nTwo Wednesdays ago, I reached for the\nTipsy Texan\nbook and uncovered a recipe by Matt Tanner of Houston. Matt's drink, the Golden Gate Swizzle, was his homage to San Francisco which is the largest consumer of Fernet Branca in the United States. Once prepared, the Golden Gate Swizzle greeted the nose with a wonderful mint aroma. Next, a creamy lemon and caramel sip gave way to Fernet's herbal flavors softened by orgeat's nutty notes on the swallow with a clove-menthol finish. Indeed, the Fernet-orgeat combination worked just as well here as it did in other drinks such as the\nMansfield Cocktail\nand the\nTar Pit\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EHy3rPi0v99QSn25lGzmTSplTEB-AmNLxMyaUTPURAqzNZrQ5fZOJz9ZlXhzn9oXbcWRRrw-rx17zHhsM-GM1TAthbMy8nlZQELjHsJEytXB6M648-fphTHavgZoRr5nqQi7pe_Jqjgi/s320/goldengateswizzle2891.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EHy3rPi0v99QSn25lGzmTSplTEB-AmNLxMyaUTPURAqzNZrQ5fZOJz9ZlXhzn9oXbcWRRrw-rx17zHhsM-GM1TAthbMy8nlZQELjHsJEytXB6M648-fphTHavgZoRr5nqQi7pe_Jqjgi/s800/goldengateswizzle2891.jpg", "comment_count": 0 }, { "title": "68 guns", "url": "https://cocktailvirgin.blogspot.com/2017/09/68-guns.html", "published": "2017-09-07T08:00:00.000-04:00", "updated": "2017-09-07T08:00:17.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "absinthe", "bitters (Angostura)", "lime juice", "madeira", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Barbancourt 8 Year Rhum", "1/2 oz Blandy's 5 Year Malmsey Madeira", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice", "1 dash Angostura Bitters", "10 drop St. George Absinthe" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime twist.", "body_text": "1 1/2 oz Barbancourt 8 Year Rhum\n1/2 oz Blandy's 5 Year Malmsey Madeira\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\n1 dash Angostura Bitters\n10 drop St. George Absinthe\nShake with ice, strain into a cocktail glass, and garnish with a lime twist.\nTwo Thursdays ago for drink of the day at Loyal Nine, I was inspired by No. 9 Park's\nDeclaration\nwhile looking for Madeira drinks. Instead of gin and demerara syrup, I opted for rum and cinnamon here, and I also included some absinthe since the format reminded me of a\nTest Pilot\n. The name Declaration made me think of a song by the Celtic rock group The Alarm who was my first rock show back in the mid-late 1980s; one of my favorite songs from them is \"68 Guns,\" so I went with that for a drink name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0Amkk61zsMtamuYxUWm_RU4W1EhX_AAX4nvC0PsUUumwDBxmpkvqwU_5A020YfjlMew44kbQBVjqrrQ9C6HWo4DijvztzXYjNL2ECkOdr0zEbrB_lbCdYWy14cMUw_fNYDpcezD-P6GL/s320/68guns.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0Amkk61zsMtamuYxUWm_RU4W1EhX_AAX4nvC0PsUUumwDBxmpkvqwU_5A020YfjlMew44kbQBVjqrrQ9C6HWo4DijvztzXYjNL2ECkOdr0zEbrB_lbCdYWy14cMUw_fNYDpcezD-P6GL/s800/68guns.jpg", "comment_count": 0 }, { "title": "fortune cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/09/fortune-cocktail.html", "published": "2017-09-08T08:00:00.000-04:00", "updated": "2017-09-13T17:55:38.988-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "A Spot at the Bar", "year": null }, "categories": [ "applejack", "champagne", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Apple Brandy (Copper & Kings Floodwall)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 small handful Mint Leaves (6 leaves)" ], "instructions": "Shake with ice, strain into a cocktail glass, and top with Champagne (2 oz Willm Blanc de Blancs). Garnish with a mint leaf.", "body_text": "1 oz Apple Brandy (Copper & Kings Floodwall)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 small handful Mint Leaves (6 leaves)\nShake with ice, strain into a cocktail glass, and top with Champagne (2 oz Willm Blanc de Blancs). Garnish with a mint leaf.\nTwo Friday nights ago, I was lured into opening\nA Spot at the Bar\nfor my evening's nightcap. There, I spotted the apple brandy version of a\nSouth Side Royale\ncalled the Fortune Cocktail. The recipe was inspired by the Serendipity from the Hemingway Bar at the Ritz Paris; that drink contains Calvados, apple juice, mint, sugar, and Champagne served in a Highball. Once prepared, the Fortune Cocktail gave forth a mint and white grape aroma. Next, a crisp, carbonated lemon sip shared a grape note from the sparkling wine, and the swallow offered a delightful pairing of apple and mint. No great surprises here but I made two rounds of this drink the following night at work; first for one guest seeking something light but crisp, and second for her drinking companion after she had a sip of her friend's.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3VNfCb6R7BWW8wi_lYb5VZYhz01ywCDdX1uT47eTnx1oci-2Epex3bcoPjetG9-NsFeBtwAUFCX1lQsqh_Yc8o_GPsaTwuSV-Y12sNtxafB9cPdQR6eXDrIC1ULRXuyNMG4zQDoJWZ6f/s320/fortune_ig2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3VNfCb6R7BWW8wi_lYb5VZYhz01ywCDdX1uT47eTnx1oci-2Epex3bcoPjetG9-NsFeBtwAUFCX1lQsqh_Yc8o_GPsaTwuSV-Y12sNtxafB9cPdQR6eXDrIC1ULRXuyNMG4zQDoJWZ6f/s800/fortune_ig2.jpg", "comment_count": 2 }, { "title": "chachita", "url": "https://cocktailvirgin.blogspot.com/2017/09/chachita.html", "published": "2017-09-09T08:00:00.000-04:00", "updated": "2017-09-09T08:00:01.863-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "#loyalnine", "*original", "benedictine", "bitters (mole)", "cynar", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Mezcal Amaras Espadin", "1/2 oz Punt e Mes", "1/2 oz Cynar", "1/2 oz Benedictine", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Mezcal Amaras Espadin\n1/2 oz Punt e Mes\n1/2 oz Cynar\n1/2 oz Benedictine\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago for drink of the day at Loyal Nine, I was inspired by the waning days of Amaro Week to do something bitter and stirred. For a direction, I started with mezcal as the base spirit and thought about how well it paired with Cynar such as in the\nMidnight Marauder\n,\nBitters & Smoke\n, and other drinks. To better join the amaro with the agave, I added Punt e Mes which often helps to round out bitter notes and Benedictine which often functions as a binder of disparate elements. To give some extra depth here, a dash of molé bitters finished the drink along with some bright aromas from an orange twist. For a name, I went with the South of the Border theme and dubbed this one the Chachita after Evita Muñoz, a starlet of the Golden Age of Mexican cinema.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaucwUtbS4xQjRqsWLv4E2LYHf_uchoACbVQz4XEDivQT7Y08IC_YQ3kKFcOvBGmSNvT5Ut5c6O5mRiOJn5lsAIpQwls8DoCM_qIpiLDyoajMgWHJNsKY6VJiPGtWlFStL5xwHTwel2USs/s320/chachita400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaucwUtbS4xQjRqsWLv4E2LYHf_uchoACbVQz4XEDivQT7Y08IC_YQ3kKFcOvBGmSNvT5Ut5c6O5mRiOJn5lsAIpQwls8DoCM_qIpiLDyoajMgWHJNsKY6VJiPGtWlFStL5xwHTwel2USs/s800/chachita400.jpg", "comment_count": 0 }, { "title": "harry's pick-me-up", "url": "https://cocktailvirgin.blogspot.com/2017/09/harrys-pick-me-up.html", "published": "2017-09-10T08:00:00.000-04:00", "updated": "2017-09-10T08:00:09.575-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Harry McElhone", "source": "Barflies & Cocktails", "year": 1927 }, "categories": [ "brandy", "champagne", "grenadine", "lemon juice" ], "ingredients": [ "1 glass Brandy (1 1/2 oz Copper & Kings American Brandy)" ], "instructions": "Shake with ice, strain into a wine glass, and fill with Champagne (2 oz Willm Blanc de Blancs); I added a lemon twist. Shake with ice, strain into a flute glass, top off with ~2 oz sparkling wine, and garnish with a lemon swath.", "body_text": "1 glass Brandy (1 1/2 oz Copper & Kings American Brandy)\nJuice 1/2 Lemon (1/2 oz)\n1 tsp Grenadine (1/2 oz)\nShake with ice, strain into a wine glass, and fill with Champagne (2 oz Willm Blanc de Blancs); I added a lemon twist.\nTo close out Sunday night two weeks ago, I ventured into Harry & Wynn's 1927\nBarflies & Cocktails\nto continue my sparkling wine cocktail run. The one I selected was Harry's Pick-Me-Up crafted by Harry McElhone in Paris in any one of the bars that he worked in or helped open during the 1920s. It was one of the recipes that I had spotted in\nA Spot at the Bar\nwhen I made the Fortune Cocktail on Friday night, and I opted to add the lemon twist to Harry's Pick-Me-Up that the newer book included in their recipe. Overall, the combination reminded me of an old Russell House Tavern recipe, and bar manager Sam Gabrielli crafted his as a riff on the\nJack Rose\nand named it after his sister. I remember when one of the rather new bartenders came up to me during a shift confused about how to fulfill a request for a French 75; I explained that he already knew how to make the drink: just plug in gin (or Cognac) and simple syrup into the Emily Rose that was on the menu. That made his day!\nEmily Rose\nby Sam Gabrielli, Russell House Tavern, 2014\n• 2 oz Laird's Applejack\n• 1/2 oz Grenadine\n• 1/2 oz Lemon Juice\nShake with ice, strain into a flute glass, top off with ~2 oz sparkling wine, and garnish with a lemon swath.\nThe Harry's Pick-Me-Up gave forth a lemon and brandy nose that preceded a crisp, carbonated lemon and berry sip. Next, the brandy came through on the swallow along with pomegranate and dry white wine notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uxwDf22COWnVpoZtIRXp_-noi4ZNZ75Siz0-_I6PAVk5OEmfQwL96CDnwEMlsSi_4D_4PPUaAD44zX0MCms_cdhV5VVSDIs9uQThss3HBEtFYweyYETwWfl9JM4knY28ty4brC111P8u/s320/harrypickmeup2894.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uxwDf22COWnVpoZtIRXp_-noi4ZNZ75Siz0-_I6PAVk5OEmfQwL96CDnwEMlsSi_4D_4PPUaAD44zX0MCms_cdhV5VVSDIs9uQThss3HBEtFYweyYETwWfl9JM4knY28ty4brC111P8u/s800/harrypickmeup2894.jpg", "comment_count": 0 }, { "title": "polynesian remedy", "url": "https://cocktailvirgin.blogspot.com/2017/09/polynesian-remedy.html", "published": "2017-09-11T08:00:00.001-04:00", "updated": "2025-08-08T12:04:19.961-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Scotty Schuder", "source": "Dirty Dick", "year": null }, "categories": [ "honey", "lemon juice", "orgeat", "rum", "scotch", "simple syrup (ginger)" ], "ingredients": [ "1 3/4 oz Plantation Dark Rum", "1/2 oz Orgeat", "1/2 oz Ginger Syrup", "1/2 oz Honey Syrup (1:1)", "1 oz Lemon Juice", "4 dash Laphroaig Scotch (1/4 oz)" ], "instructions": "Shake with ice, strain into a double old fashioned (Tiki mug), fill with crushed ice, and garnish with candied ginger, a lemon wheel, and a pineapple leaf (lemon twist, mint, nasturtium and ornamental pea flowers).", "body_text": "1 3/4 oz Plantation Dark Rum\n1/2 oz Orgeat\n1/2 oz Ginger Syrup\n1/2 oz Honey Syrup (1:1)\n1 oz Lemon Juice\n4 dash Laphroaig Scotch (1/4 oz)\nShake with ice, strain into a double old fashioned (Tiki mug), fill with crushed ice, and garnish with candied ginger, a lemon wheel, and a pineapple leaf (lemon twist, mint, nasturtium and ornamental pea flowers).\nTwo Mondays ago, I began flipping through the pages of the latest\nImbibe Magazine\nissue and came across the Polynesian Remedy by Scotty Schuder of Paris' Dirty Dick. The description read, \"This riff on the\nPenicillin\nswaps rum for whisky and adds orgeat to the mix\"; moreover, I wrote about Scotty's bar in my review of the\nPumping Out Paradise\n2016 Tales talk. Once prepared, the Polynesian Remedy gave forth a minty and peppery-floral aroma from my choices of garnish. Next, a creamy honey and lemon sip transitioned into a rum, honey, and nutty swallow with a smoke and ginger finish. The orgeat definitely took the drink in a different direction whereas the rum added character but seemed to maintain the theme (especially considering most Penicillins are made with less descript blends as the base and utilize a smoky single malt as an accent as done here).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Lyu3O5stHehDqT-Ax-0j53fJBmuuEHeJeIFCnCbGzpamEsfMG0XwenXOkIg1CwxlZhnIxs_hzgarB_lUngxNRLwFrxLTXi14cP9hvsOsUrOoZ_8iCj8EsL7jolAb3D3avNrFlP0olgj7/s320/polynesianremedy2897.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Lyu3O5stHehDqT-Ax-0j53fJBmuuEHeJeIFCnCbGzpamEsfMG0XwenXOkIg1CwxlZhnIxs_hzgarB_lUngxNRLwFrxLTXi14cP9hvsOsUrOoZ_8iCj8EsL7jolAb3D3avNrFlP0olgj7/s800/polynesianremedy2897.jpg", "comment_count": 0 }, { "title": "avenue a", "url": "https://cocktailvirgin.blogspot.com/2017/09/avenue-a.html", "published": "2017-09-12T08:00:00.000-04:00", "updated": "2017-09-12T08:00:10.390-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jesse Peterson", "source": "The Last Word", "year": null }, "categories": [ "creme de cacao", "cynar", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon (Larceny)", "3/4 oz Cynar", "1/4 oz Tempus Fugit Crème de Cacao" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil. ShakeStir Build in a rocks glass, add ice, and stir to mix and chill. At Loyal Nine, I added a lemon twist and straws; at home, I skipped all garnish and straws and utilized different Bourbons depending on mood.", "body_text": "2 oz Four Roses Bourbon (Larceny)\n3/4 oz Cynar\n1/4 oz Tempus Fugit Crème de Cacao\nStir with ice, strain into a cocktail glass, and garnish with lemon oil.\nTwo Tuesdays ago, I wanted a simple bitter and brown cocktail to wind out my day. The one that caught my attention was a recipe that I had spotted on the\nShakeStir\nsite called the Avenue A by Jesse Peterson at the Last Word in San Diego. Jesse described, \"A cool spin of a Manhattan meeting a Boulevardier.\" The drink name reminded me of two things with the first one being the summer of 1992 when I was living in Manhattan. People advised me back then to not venture into \"Alphabet City,\" and when my wanderings in the East Village led me to the cusp at Avenue A, I distinctly recalled turning around. The second is one of my personal post-shift late night drinks that got dubbed FLAN at Loyal Nine. Standing for \"Fred's Lazy Ass Night Cap,\" the trend began when guests at tables began asking servers for amari to end their dinner. Often servers would have me approach the table and explain our rather undersized collection, and I would mention some of the 50:50 mixes such as Cynar:Averna that we did just to increase the options. As soon as I mentioned that I could make what I drank at home, a 50:50 of Cynar and Bourbon with a dash of Angostura, the one request at a table turned into two or three. As I mentioned in my\nCocktails in the Colonies\ntalk summary, people often want to drink like either the chef or the bartender, so that combined with the elegance of the pairing sold this drink well.\nF.L.A.N.\n(Fred's Lazy Ass Nightcap)\n• 1 1/2 oz Four Roses Bourbon\n• 1 1/2 oz Cynar\n• 1 dash Angostura Bitters\nBuild in a rocks glass, add ice, and stir to mix and chill. At Loyal Nine, I added a lemon twist and straws; at home, I skipped all garnish and straws and utilized different Bourbons depending on mood.\nThe idea itself did not spawn from a Black Manhattan per se, but from a Camp Runamok 2015 ritual. I was in the Cynar cabin and we made it our tradition to do 50:50 mixes with other cabins (yes, even the Skyy Vodka cabin where it did alright with their peach-flavored spirit); our neighbors were in the Old Granddad Bourbon cabin, and that combination was fantastic! Here, in the Avenue A, the role of the Angostura Bitters for complexity was swapped for Tempus Fugit's glorious cacao liqueur. In the glass, the Avenue A gave forth bright lemon aromas over the darker notes swimming underneath. Next, rich caramel on the sip led into Bourbon along with Cynar melding with the chocolate to be less funky than usual. Over all, the Avenue A made for a delightful dessert-digestif hybrid cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBdIe9oFkoE8uMKbNPgl6kkOHhIEZaeK6yIRG9vvs90YFzeZI1muNMwGVN4QPpbgF_A6hCCgilA0_5YsPETsmRQ5vwE9GA_fQ0OLtyqwGWQhJLK7OQmfLgmRuOwp0bw5ihcp6XoohP_Hi/s320/avenue_a2900.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBdIe9oFkoE8uMKbNPgl6kkOHhIEZaeK6yIRG9vvs90YFzeZI1muNMwGVN4QPpbgF_A6hCCgilA0_5YsPETsmRQ5vwE9GA_fQ0OLtyqwGWQhJLK7OQmfLgmRuOwp0bw5ihcp6XoohP_Hi/s800/avenue_a2900.jpg", "comment_count": 2 }, { "title": "witch from the west", "url": "https://cocktailvirgin.blogspot.com/2017/09/witch-from-west.html", "published": "2017-09-13T08:00:00.000-04:00", "updated": "2017-09-13T08:00:07.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Juan Mederos", "source": "Firebrand Saints", "year": null }, "categories": [ "#other", "scotch", "simple syrup (vanilla)", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Pig's Nose Scotch", "3/4 oz Carpano Antica Sweet Vermouth", "1/2 oz Nux Alpina Walnut Liqueur", "1/4 oz Vanilla Syrup" ], "instructions": "Build in a double old fashioned glass, add ice, and stir to mix and chill. Garnish with an orange twist and add straws.", "body_text": "1 1/2 oz Pig's Nose Scotch\n3/4 oz Carpano Antica Sweet Vermouth\n1/2 oz Nux Alpina Walnut Liqueur\n1/4 oz Vanilla Syrup\nBuild in a double old fashioned glass, add ice, and stir to mix and chill. Garnish with an orange twist and add straws.\nTwo Wednesdays ago, Andrea and I made our way over to Firebrand Saints for dinner and found seats at Dave Erickson and Juan Mederos' bar. For a first drink, I asked Dave for the Witch from the West that he described was Juan's drink. Juan later explained that the witch in question was a girl who liked Scotch and would ask for cocktails to be made for her. This recipe went through 5 or 6 iterations before she like it, and the drink got its final name when she left him to go back West. Since Scotch and walnut are a natural pairing such as in the\nExpatriot\nand the\nSentimental Gentleman\n, I was definitely willing to give this a go.\nThe Witch from the West presented an orange aroma that later displayed more dark notes once the citrus oil dissipated. Next, a grape sip from the Carpano Antica led into Scotch and walnut flavors on the swallow with a gentle vanilla finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kYQc9rF4eBEg6KAWEc30gkr6fE3MeiCxQPIPm9itd8yUnA56b8Xhc_E65anGbgeQPM9sNEw6u5iP5OZhyphenhyphenYS4xIekRUl2liiWr0WYpSa7lTrKbsywPEBRQ8g-75S4OXWOmYBh_VGSEI9p/s320/witchwest2902.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kYQc9rF4eBEg6KAWEc30gkr6fE3MeiCxQPIPm9itd8yUnA56b8Xhc_E65anGbgeQPM9sNEw6u5iP5OZhyphenhyphenYS4xIekRUl2liiWr0WYpSa7lTrKbsywPEBRQ8g-75S4OXWOmYBh_VGSEI9p/s800/witchwest2902.jpg", "comment_count": 0 }, { "title": "miami nice", "url": "https://cocktailvirgin.blogspot.com/2017/09/miami-nice.html", "published": "2017-09-14T08:00:00.000-04:00", "updated": "2017-09-14T08:00:40.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Dave Erickson", "source": "Firebrand Saints", "year": null }, "categories": [ "#other", "lime juice", "rum" ], "ingredients": [ "2 oz Plantation Pineapple Rum", "1 1/4 oz Coconut Syrup (*)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a small shaker tin (perhaps a Tiki mug, Collins glass, or double old fashioned would work well here), fill with crushed ice, garnish with a paper umbrella and a plastic mermaid, and add straws.", "body_text": "2 oz Plantation Pineapple Rum\n1 1/4 oz Coconut Syrup (*)\n3/4 oz Lime Juice\nShake with ice, strain into a small shaker tin (perhaps a Tiki mug, Collins glass, or double old fashioned would work well here), fill with crushed ice, garnish with a paper umbrella and a plastic mermaid, and add straws.\n(*) Coconut syrup was made with dried shredded coconut steeped in coconut milk overnight, blended, strained, and cut 50:50 with simple syrup. In a pinch, 3/4 oz each of coconut milk and simple syrup would work well here.\nFor a drink at Firebrand Saints, Andrea asked for bartender Dave Erickson for the Miami Nice which turned out to be his drink. Once prepared, the Miami Nice did not offer much up in the aroma department but yielded a creamy coconut and lime sip. Next, the pineapple rum shined through on the swallow. Overall, simple but satisfying and delicious as a pineapple-coconut Daiquiri riff that reminded me a little of the Independent's\nCopacabana\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76sAoARXQm3IMfHJ-J5ZsnsX8y-L27GiIAYFHqLd14zIIz0xSW825JNh9qxjgL1k1O403CFqvGdL13y5np7TDoNRPDstuijFS4UIO-EoMFov8Il7srLMYiVNBg3nrfFbsPy3ykBNCikxO/s320/miaminice2903.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76sAoARXQm3IMfHJ-J5ZsnsX8y-L27GiIAYFHqLd14zIIz0xSW825JNh9qxjgL1k1O403CFqvGdL13y5np7TDoNRPDstuijFS4UIO-EoMFov8Il7srLMYiVNBg3nrfFbsPy3ykBNCikxO/s800/miaminice2903.jpg", "comment_count": 0 }, { "title": "three mile limit cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/09/three-mile-limit-cocktail.html", "published": "2017-09-14T10:00:00.000-04:00", "updated": "2017-09-14T10:00:35.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Chips Brighton", "source": "Harry's New York Bar", "year": 1927 }, "categories": [ "brandy", "grenadine", "lemon juice", "rum" ], "ingredients": [ "2/3 Brandy (1 1/2 oz Courvoisier VS Cognac)", "1/3 Bacardi Rum (3/4 oz Privateer Tres Aromatique Overproof White Rum)", "1 tsp Grenadine (1/2 oz)", "1 dash Lemon Juice (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Brandy (1 1/2 oz Courvoisier VS Cognac)\n1/3 Bacardi Rum (3/4 oz Privateer Tres Aromatique Overproof White Rum)\n1 tsp Grenadine (1/2 oz)\n1 dash Lemon Juice (1/4 oz)\nShake with ice and strain into a cocktail glass.\nWhile looking through my blog archives, I came across the\nTwelve Mile Limit\nand realized that I had never made the Three Mile Limit that preceded it. The three mile limit was part of international law that defined a country's territorial waters due to the distance that a cannon could fire upon a target. Cannons could eventually fire further than that, but due to the curvature of the earth, the targets would not be visible on the horizon. The three mile limit was what allowed liquor bootleggers during Prohibition to set anchor and trade close to shore. Harry & Wynn's 1927\nBarflies & Cocktails\ncaptured that in liquid form as listed above. As Prohibition wore on, the limit got extended to 12 miles out to make smuggling rum and other spirits harder to do. Likewise, a Twelve Mile Limit recipe was added to the drink books that included rye whiskey as a third spirit to the mix and the drink became more rum- than brandy-forward instead. Since the Twelve Mile Limit only seems to shine when a rougher rum is utilized, I opted for a funky local overproof rum to fill the role in the Three Mile Limit, namely a double pot-stilled white overproof rum from Privateer.\nBarflies & Cocktails\nattributed the drink to \"Chips\" Brighton of Harry's New York Bar in Paris with the description of, \"one of the effects of the Volstead act, people get busy when outside of the three miles.\" Once prepared, the Three Mile Limit Cocktail gave forth a fruity aroma from the grenadine and lemon that was accented by aromatic rum notes. Next, lemon and berry flavors on the sip transitioned into Cognac and funky rum on the swallow. Overall, while not too complex, it did serve as an interesting split-base Daisy that reminded me of Brick & Mortar's\nBokemon Daiquiri\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7taenBhZy_9NRZ3fK_AQDUeuReDDAMnLXwUw-18XzIrEfKnWjgVwQoyy8Hz0_6xKsDCz7X1RWYGcptNXxaAbJ4o6lX0bdE600uC7cCCbAJYCb2uvd-Uf-WwSCHwhCMGkYFYQjKL1HcHWU/s320/threemilelimit2905.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7taenBhZy_9NRZ3fK_AQDUeuReDDAMnLXwUw-18XzIrEfKnWjgVwQoyy8Hz0_6xKsDCz7X1RWYGcptNXxaAbJ4o6lX0bdE600uC7cCCbAJYCb2uvd-Uf-WwSCHwhCMGkYFYQjKL1HcHWU/s800/threemilelimit2905.jpg", "comment_count": 0 }, { "title": "je suis le tigre", "url": "https://cocktailvirgin.blogspot.com/2017/09/je-suis-le-tigre.html", "published": "2017-09-15T08:00:00.000-04:00", "updated": "2017-09-15T08:00:00.546-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "whip", "attribution": { "creator": "Dan Sabo", "source": "Rick's Place", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "cherry brandy", "lime juice", "orgeat", "rum", "rum (white)", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Wray & Nephew Overproof White Rum", "3/4 oz Appleton Estate 12 Year (Appleton Reserve)", "3/4 oz Bianco Vermouth (Dolin Blanc)", "1/2 oz Lime Juice", "1/4 oz Orgeat", "1/4 oz Cherry Heering", "1 bsp Benedictine", "4 dash Angostura Bitters" ], "instructions": "Whip shake with 2 ice cubes, strain into a Hurricane glass, top with crushed ice, add a straw, and garnish with a mint bouquet and a brandied cherry (omit the latter).", "body_text": "3/4 oz Wray & Nephew Overproof White Rum\n3/4 oz Appleton Estate 12 Year (Appleton Reserve)\n3/4 oz Bianco Vermouth (Dolin Blanc)\n1/2 oz Lime Juice\n1/4 oz Orgeat\n1/4 oz Cherry Heering\n1 bsp Benedictine\n4 dash Angostura Bitters\nWhip shake with 2 ice cubes, strain into a Hurricane glass, top with crushed ice, add a straw, and garnish with a mint bouquet and a brandied cherry (omit the latter).\nTwo Fridays ago, I decided to make a Singapore Sling variation that I had spotted on\nPunch Drinks\n. The recipe crafted by Dan Sabo of Rick's Place in Los Angeles swapped the base spirit to rum from gin, removed the soda water, and added blanc vermouth and orgeat to the mix. The changes were familiar for I have had other Singapore Sling variations that have taken the rum route such as the\nLani Kai Sling\nas well as the touch of orgeat way such as the\nCity of Gold Sling\nand the\nHaji Sling\n. I also realize that I have never written up the classic recipe despite attending a seminar on its history at Tales of the Cocktail 2016.\nThe Je Suis Le Tigre's mint bouquet donated greatly to the nose. Next, a creamy lime and caramel sip led into a funky rum and herbal swallow with a nutty, cherry, and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5hEbfc6LwdmeUvDQajb1K6e64Y3sstXCIjDnEm8_2H81-smghFJ1mvDPijQurhA-iwzTnInJSLlZmmtg4jjJx_mhrNMIO3u_9UQa177VTbvcqpDrhO91kb7b9OxpuwklsM0r406FSTZ1/s320/jesuistiger2906.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5hEbfc6LwdmeUvDQajb1K6e64Y3sstXCIjDnEm8_2H81-smghFJ1mvDPijQurhA-iwzTnInJSLlZmmtg4jjJx_mhrNMIO3u_9UQa177VTbvcqpDrhO91kb7b9OxpuwklsM0r406FSTZ1/s800/jesuistiger2906.jpg", "comment_count": 0 }, { "title": "park genoves swizzle", "url": "https://cocktailvirgin.blogspot.com/2017/09/park-genoves-swizzle.html", "published": "2017-09-16T08:00:00.000-04:00", "updated": "2017-09-16T08:00:08.844-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "creme de banane", "falernum", "lime juice", "sherry" ], "ingredients": [ "2 oz Lustau Amontillado Sherry", "1/2 oz Giffard Banane du Bresil", "1/2 oz Velvet Falernum", "1/2 oz Lime Juice", "2 sprig Mint" ], "instructions": "Muddle the mint in the falernum and banana liqueur. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom. Add a straw, garnish with 2-3 dash Angostura Bitters and a mint bouquet.", "body_text": "2 oz Lustau Amontillado Sherry\n1/2 oz Giffard Banane du Bresil\n1/2 oz Velvet Falernum\n1/2 oz Lime Juice\n2 sprig Mint\nMuddle the mint in the falernum and banana liqueur. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom. Add a straw, garnish with 2-3 dash Angostura Bitters and a mint bouquet.\nTwo Saturdays ago, I was inspired by some of the low proof sherry drinks that I had spotted while perusing this blog, and I decided to improvise. I was inspired by the sherry-based\nPlatonic Julep\nand other drinks and took it in a\nQueen's Park Swizzle\ndirection. Using sherry as a base for tropical and Tiki drinks has been an interest of mine such as in the Sherry\nMai Tai\nand\nJungle Bird\n, so taking it in a Swizzle direction seemed quite natural. For a name, I dubbed this one after an amazing park in Cadiz, the area of sherry production in Spain.\nThe Park Genovés Swizzle began with a spiced aroma filled with clove and mint notes. Next, lime meeting grape on the sip gave way to nutty and tropical banana flavors on the swallow with a return of clove and mint on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvcUCbgGTs_qKZYpIPGK3frWNGkbK7K5GfEKVAkD3WsCq45Fngy1uaG9v3hsuQYt28yL-xfWWT0NmwHAGL73pxuvcp_Y0jyvsoTFcyc9iszj275hyV28h7d37pmioZHtv24-bVkOi01BD/s320/genovesparkswizz2911.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvcUCbgGTs_qKZYpIPGK3frWNGkbK7K5GfEKVAkD3WsCq45Fngy1uaG9v3hsuQYt28yL-xfWWT0NmwHAGL73pxuvcp_Y0jyvsoTFcyc9iszj275hyV28h7d37pmioZHtv24-bVkOi01BD/s800/genovesparkswizz2911.jpg", "comment_count": 0 }, { "title": "forbidden fruit", "url": "https://cocktailvirgin.blogspot.com/2017/09/forbidden-fruit.html", "published": "2017-09-17T08:00:00.000-04:00", "updated": "2017-09-17T08:00:14.967-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tom Richter", "source": "The Way We Ate", "year": null }, "categories": [ "calvados", "lime juice", "orgeat", "vermouth (bianco)" ], "ingredients": [ "1 oz Boulard VSOP Calvados", "1 1/4 oz Dolin Blanc Vermouth", "1/2 oz Orgeat", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe glass, and garnish with a cherry with a little bit of syrup. ShakeStir", "body_text": "1 oz Boulard VSOP Calvados\n1 1/4 oz Dolin Blanc Vermouth\n1/2 oz Orgeat\n1/2 oz Lime Juice\nShake with ice, strain into a cocktail coupe glass, and garnish with a cherry with a little bit of syrup.\nTwo Sundays ago, I decided to make a recipe that I had spotted on\nShakeStir\ncalled the Forbidden Fruit. The recipe was created by Tom Richter of TomR's Tonic and formerly of Dear Irving in NYC for the book\nThe Way We Ate\nas a way to correct the Apple-tini. Tom explained, \"Instead of all the junk that goes in that drink, I use Calvados, and fresh ingredients, making this is a truly delicious, delicate, and elegant solution. The name is a double entendre of 1. the apple from Eden, and 2. the sensual aspect of the cocktail.\" Indeed, the recipe reminded me of how we used to make\nJack Rose\ns at a previous bar in response to a request for a Sour Apple Martini, but here the Jack Rose's grenadine and Peychaud's Bitters are swapped for orgeat and blanc vermouth.\nThe Forbidden Fruit greeted the nose with crisp apple with nutty unternones. Next, a creamy and crisp sip was followed by apple and nutty orgeat flavors with a crisp lime finish reminiscent of green apple.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIfEVLnwhoLzzDRdwyI1EdUNzj5oCqDp1fTJ8AnJ45Mn4L4lIiyvLZkAJzcqRLM1I3ZFYxyZdKq1YeO-ypegP950Ecxme64VIAu_3He-l_csC9f5FzAPlLns6Pdfpa0jTi7CdZWpV8grq/s320/forbiddenfruit2914.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIfEVLnwhoLzzDRdwyI1EdUNzj5oCqDp1fTJ8AnJ45Mn4L4lIiyvLZkAJzcqRLM1I3ZFYxyZdKq1YeO-ypegP950Ecxme64VIAu_3He-l_csC9f5FzAPlLns6Pdfpa0jTi7CdZWpV8grq/s800/forbiddenfruit2914.jpg", "comment_count": 0 }, { "title": "barracuda", "url": "https://cocktailvirgin.blogspot.com/2017/09/barracuda.html", "published": "2017-09-18T08:00:00.000-04:00", "updated": "2017-09-18T08:00:36.831-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Stan Jones' Complete Barguide", "year": 1977 }, "categories": [ "champagne", "galliano", "lime juice", "pineapple juice", "rum", "sugar" ], "ingredients": [ "1 oz Gold Rum (3/4 oz Diplomatico Añejo + 1/4 oz Smith & Cross)", "1/2 oz Galliano", "1 oz Pineapple Juice", "1/4 oz Lime Juice (*)", "1/4 tsp Sugar (1 bsp Simple Syrup) (*)" ], "instructions": "Shake with ice, strain into a cocktail glass or pineapple shell, and fill with Champagne (strain into a Champagne flute containing 2 oz Willm Blanc de Blancs). Garnish with a cherry and a lime wheel (nasturium flower).", "body_text": "1 oz Gold Rum (3/4 oz Diplomatico Añejo + 1/4 oz Smith & Cross)\n1/2 oz Galliano\n1 oz Pineapple Juice\n1/4 oz Lime Juice (*)\n1/4 tsp Sugar (1 bsp Simple Syrup) (*)\nShake with ice, strain into a cocktail glass or pineapple shell, and fill with Champagne (strain into a Champagne flute containing 2 oz Willm Blanc de Blancs). Garnish with a cherry and a lime wheel (nasturium flower).\n(*) Increasing to a 1/2 oz lime juice and/or dropping the sugar/simple syrup aspect would probably not be out of line here.\nWhile editing the blog to free myself of Photobucket (who drastically changed their TOS), I spotted Scott Holliday's\nWhiskey-A-Go-Go\nthat he created at Rendezvous shortly after the Galliano L'Autentico (re)release in 2009. I read my post-note that Scott was inspired by the Galliano-containing Barracuda, and I was inspired to make the original which I found in Stan Jones' 1977\nComplete Barguide\n. Once prepared, the Barracuda offered vanilla aromas that joined my garnish choice's peppery floral notes. Next, a crisp lime with hints of pineapple led into funky rum and vanilla on the swallow with a pineapple, white wine, and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_Ya1oQU6NNZiCDJNB6sJRDzbvCGcSv57f1nfOeR11NyKCcG18lsvBzhzgqZf_GbA6f6Pr6tr5iwAC54x9JYhNQ5xGcfs7Q3aC3OsyddfByLJPKbSnUHDdCqIwSjLCG7hbTgrIvDpWEZo/s320/barracuda2916.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_Ya1oQU6NNZiCDJNB6sJRDzbvCGcSv57f1nfOeR11NyKCcG18lsvBzhzgqZf_GbA6f6Pr6tr5iwAC54x9JYhNQ5xGcfs7Q3aC3OsyddfByLJPKbSnUHDdCqIwSjLCG7hbTgrIvDpWEZo/s800/barracuda2916.jpg", "comment_count": 0 }, { "title": "commando", "url": "https://cocktailvirgin.blogspot.com/2017/09/commando.html", "published": "2017-09-19T08:00:00.000-04:00", "updated": "2017-09-19T08:00:01.235-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "A Spot at the Bar", "year": null }, "categories": [ "absinthe", "cointreau", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Four Roses Yellow Label)", "3/4 oz Lemon Juice", "3/4 oz Triple Sec (Cointreau)", "1 dash Absinthe (1 bsp Kübler)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Four Roses Yellow Label)\n3/4 oz Lemon Juice\n3/4 oz Triple Sec (Cointreau)\n1 dash Absinthe (1 bsp Kübler)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I turned to\nA Spot at the Bar\nfor recipe inspiration. There, I spied in the Sidecar variation section the Commando that was described as \"a delicious Bourbon Sidecar with a cheeky dash of absinthe.\" The combination reminded me of a drink I used to make a regular who hated gin; I modified Sam Ross'\nSunflower Cocktail\nto be a Bourbon drink and soon it became one of his two calls at the bar. Moreover, Drink once made me a\nBourbon Corpse Reviver No. 2\nthat has a similar balance as the Commando.\nThe Commando greeted the senses with a lemon and anise nose. Next, orange and lemon on the sip preceded whiskey and tart orange on the swallow with an absinthe-herbal finish. Definitely, the dash of absinthe gave this Whiskey Daisy combination some panache.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hmABnjDw0ID5_f_dIi5LeGk3ltVXO6FpH5TMkHztQQqr8sUXrTw3tgMnzsCdw0lTB9y-MWNVlEPbT6O2qXkpuqLXoMZA6aOF_YpI-aR0nn4StLh7KbNPP_8G7ce89zIHnwizwMWxkEHt/s320/commando2920.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hmABnjDw0ID5_f_dIi5LeGk3ltVXO6FpH5TMkHztQQqr8sUXrTw3tgMnzsCdw0lTB9y-MWNVlEPbT6O2qXkpuqLXoMZA6aOF_YpI-aR0nn4StLh7KbNPP_8G7ce89zIHnwizwMWxkEHt/s800/commando2920.jpg", "comment_count": 0 }, { "title": "healthy scratch", "url": "https://cocktailvirgin.blogspot.com/2017/09/healthy-scratch.html", "published": "2017-09-20T08:00:00.000-04:00", "updated": "2017-09-20T08:00:10.798-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michelle Harrington", "source": "Ward 8", "year": null }, "categories": [ "#other", "campari", "cognac", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Bache Gabrielsen VS Cognac", "1 oz Bianco Vermouth", "1/4 oz Campari", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bache Gabrielsen VS Cognac\n1 oz Bianco Vermouth\n1/4 oz Campari\n1 pinch Salt\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I went over to Ward 8 to visit my old coworker Michelle Harrington who was at the stick that night. For a first drink, I asked Michelle for the Healthy Scratch that was new on their menu. Once prepared, the drink offered a lemon and floral aroma which shared the richness of the Cognac. Next, a sweet white grape sip gave way to brandy on the swallow with an orange finish. Indeed, the pinch of salt significantly reduced the Campari's bitterness but retained its citrus-herbal complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdHNcXCJy4S7d0xTF1Lu_JuMjuhcCYakxeQGfwDAN-PHx6F-JRrUc0-55oILu9req85hy5oUsadud8kTZ0d8bO-nrgaDE7eTPAXJgkWhQkNor3gcH2iSXHXzebHdF8fj3l6Zr_-daHE3-/s320/healthyscratch2922.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdHNcXCJy4S7d0xTF1Lu_JuMjuhcCYakxeQGfwDAN-PHx6F-JRrUc0-55oILu9req85hy5oUsadud8kTZ0d8bO-nrgaDE7eTPAXJgkWhQkNor3gcH2iSXHXzebHdF8fj3l6Zr_-daHE3-/s800/healthyscratch2922.jpg", "comment_count": 0 }, { "title": "rolls royce", "url": "https://cocktailvirgin.blogspot.com/2017/09/rolls-royce.html", "published": "2017-09-21T08:00:00.000-04:00", "updated": "2017-09-21T08:00:12.282-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "benedictine", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 Dry Gin (1 1/2 oz Beefeater)", "1/4 Sweet Vermouth (3/4 oz Cocchi)", "1/4 Dry Vermouth (3/4 oz Noilly Prat)", "1 dash Benedictine (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/2 Dry Gin (1 1/2 oz Beefeater)\n1/4 Sweet Vermouth (3/4 oz Cocchi)\n1/4 Dry Vermouth (3/4 oz Noilly Prat)\n1 dash Benedictine (1/4 oz)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nAfter returning home from Ward 8, I was in the mood for a nightcap, so I turned to the 1930\nSavoy Cocktail Book\n. There, I spied the Rolls Royce Cocktail that came across as a Perfect Martini with a dash of Benedictine. The\nSavoy\nhas other car-related drinks like the\nBentley\nwith a similar feel, and I was surprised that I had never written about this classic despite discussing variations of it like the\nAston Martin\n. I did make reference to it in my old drink journal when writing about the Lamb's Club (which has equal parts gin and the two vermouths with two dashes of Benedictine), but I could not confirm if I had ever had the Rolls Royce itself.\nIn the glass, the Rolls Royce gave forth lemon notes to the nose before giving way to a slightly sweet grape on the sip. Next, the swallow proffered gin and a rounded herbalness with a light minty finish. The sweet vermouth in the mix seemed to obscure the Benedictine that shone through more in the\nPoet's Dream\nthat only contained the dry vermouth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgD2uMgPVbnngba9fCuQRRZB6xJTaVy1lE-U5355SBnhM6KpqF5EE3LfgoilGDQQkbMjFD1Ack5dxFv7HsxliAaBNTJXT817bQ4V6qOT7eArFlg3ut9nLP4ycv_fNsLXm3W0Ft69OE4K8B/s320/rollsroyce2925.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgD2uMgPVbnngba9fCuQRRZB6xJTaVy1lE-U5355SBnhM6KpqF5EE3LfgoilGDQQkbMjFD1Ack5dxFv7HsxliAaBNTJXT817bQ4V6qOT7eArFlg3ut9nLP4ycv_fNsLXm3W0Ft69OE4K8B/s800/rollsroyce2925.jpg", "comment_count": 0 }, { "title": "surf liner", "url": "https://cocktailvirgin.blogspot.com/2017/09/surf-liner.html", "published": "2017-09-21T10:00:00.000-04:00", "updated": "2017-09-21T10:00:15.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Gabe Fonseca", "source": "Polite Provisions", "year": null }, "categories": [ "bitters (Peychaud's)", "lemon juice", "orgeat", "pineapple juice", "whiskey" ], "ingredients": [ "2 oz Canadian Rye Whisky (Alberta Premium)", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "3/4 oz Orgeat", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple leaf, edible orchid, and lemon wheel (edible nasturtium flower and lemon swaths).", "body_text": "2 oz Canadian Rye Whisky (Alberta Premium)\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n3/4 oz Orgeat\n2 dash Peychaud's Bitters\nShake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple leaf, edible orchid, and lemon wheel (edible nasturtium flower and lemon swaths).\nTwo Thursdays ago, I turned to\nImbibe Magazine\nonline for the evening's refreshment. There, I found Gabe Fonseca's Surf Liner that he crafted at Polite Provisions in San Diego, and the form reminded me of other Polite Provision recipes such as the\nIron Ranger\nand the\nTourist Trap\nwhich both were great. Once prepared, the Surf Liner gave forth a lemon and peppery-floral aroma from my choice of garnish. Next, a creamy pineapple sip gave way to whiskey and nutty flavors on the swallow with a lemon and anise finish. Here, the Canadian whisky really brought out the almond notes in my orgeat.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcI9ydiyjbJ6OCvgV-q7kYil55SLqvc8rMjHt2MfwfznEyLmtLmbYC0KmvxIwVUfr5jP7ZBI4Q_tvAkeVy7xMuWLNHThXfehBZMDgByHHRx2a-t46qb8kFaozcrbSutmE1EsY2A5E5H-fq/s320/surfliner2928.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcI9ydiyjbJ6OCvgV-q7kYil55SLqvc8rMjHt2MfwfznEyLmtLmbYC0KmvxIwVUfr5jP7ZBI4Q_tvAkeVy7xMuWLNHThXfehBZMDgByHHRx2a-t46qb8kFaozcrbSutmE1EsY2A5E5H-fq/s800/surfliner2928.jpg", "comment_count": 0 }, { "title": "eskimo's kiss", "url": "https://cocktailvirgin.blogspot.com/2017/09/eskimos-kiss.html", "published": "2017-09-22T08:00:00.000-04:00", "updated": "2017-09-22T11:43:05.778-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Sasha Petraske", "source": "Regarding Cocktails", "year": null }, "categories": [ "lime juice", "rum (white)", "simple syrup", "sugar" ], "ingredients": [ "10-12 leaf Mint (16)", "2 cubes Demerara Sugar", "2 oz Lime Juice", "1 1/2 oz Simple Syrup", "4 oz White Rum (3 1/2 oz Plantation 3 Star + 1/2 oz Rum Fire)" ], "instructions": null, "body_text": "10-12 leaf Mint (16)\n2 cubes Demerara Sugar\n2 oz Lime Juice\n1 1/2 oz Simple Syrup\n4 oz White Rum (3 1/2 oz Plantation 3 Star + 1/2 oz Rum Fire)\nIn an Imperial pint glass (regular pint glass), dissolve the sugar cubes in lime juice through muddling. Add simple syrup and mint and lightly muddle again. Next, add the rum, fill with chunky crushed ice, stir, add two straws, and garnish with a mint sprig (5 sprigs).\nIn \"The Fix\" section of\nSasha Petraske: Regarding Cocktails\n, Andrea and I were lured into the Eskimo's Kiss two Friday nights ago. The book described the drink as \"a double Mojito in a large glass with two straws\" (and no soda water) and mentioned how Sasha used to trade this drink at the nearby photocopy shop to have work done for the bar. With two straws, the instructions suggested to share with someone that you would not mind rubbing noses with. Once prepared, the Eskimo's Kiss shared a mint aroma, and when mutually leaning in for a sip, the drink lived up to its name. The sip gave forth lime balanced by demerara's richness and simple syrup's sweetness, and the swallow mixed funky rum and fresh mint flavors. Without soda water or a shaking step, the drink took on a less lively and more silkier feel akin to a Rum Julep (with citrus) such as the\nSantiago Julep\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlDNagiDFRfAqszILVUF3Gb106-1JRyfGqlW5XEcuIxe4ibrlMuLjz14f9Set11lYQ-THEgeFbAZmWHIk5FBsQzpQFoSnfuxle9CJiWK41ZUbqvd7LMN477aHSZ3Nd0Mlz1tWsuKq5Gjn/s320/eskimokiss2933.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlDNagiDFRfAqszILVUF3Gb106-1JRyfGqlW5XEcuIxe4ibrlMuLjz14f9Set11lYQ-THEgeFbAZmWHIk5FBsQzpQFoSnfuxle9CJiWK41ZUbqvd7LMN477aHSZ3Nd0Mlz1tWsuKq5Gjn/s800/eskimokiss2933.jpg", "comment_count": 2 }, { "title": "prizefighter no. 7", "url": "https://cocktailvirgin.blogspot.com/2017/09/prizefighter-no-7.html", "published": "2017-09-23T08:00:00.000-04:00", "updated": "2017-09-23T08:00:25.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Nicholas Jarrett", "source": "The Cure", "year": 2012 }, "categories": [ "lemon juice", "rum (white)", "simple syrup", "suze", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Salers Gentiane Liqueur", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Wray & Nephew Overproof White Rum", "3/4 oz Simple Syrup", "1/4 oz Lemon Juice", "6-8 leaf Mint", "3-4 wedge Lemon", "1 pinch Salt" ], "instructions": "Muddle lemon wedges, mint, and salt in simple syrup. Add the rest, whip shake, and strain into a rocks glass with crushed ice. Garnish with a mint bouquet and add straws.", "body_text": "3/4 oz Salers Gentiane Liqueur\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Wray & Nephew Overproof White Rum\n3/4 oz Simple Syrup\n1/4 oz Lemon Juice\n6-8 leaf Mint\n3-4 wedge Lemon\n1 pinch Salt\nMuddle lemon wedges, mint, and salt in simple syrup. Add the rest, whip shake, and strain into a rocks glass with crushed ice. Garnish with a mint bouquet and add straws.\nTwo Saturdays ago, I decided to make one of Nicholas Jarrett's variations on the\nPrizefighter\nthat I had spotted on the\nBarNotes\napp. The gist of the series is an amaro-vermouth Smash (the citrus wedge-mint\nvariety\npopularized\nat Eastern Standard\net al.\n) with a pinch of salt to mollify the bitterness. I narrowed the list of 8 down to two that contained gentian liqueur and blanc vermouth, and Andrea picked the one that had the addition of overproof funky Jamaican rum. Jarrett described how he created this at The Cure in New Orleans, and it appears to be a variation on the rum-less version (No. 6) that he listed as a 2012 invention.\nThe Prizefighter No. 7 greeted the nose with a mint aroma. Next, lemon with light green herbal notes on the sip led into gentian and floral flavors on the swallow with a hint of mint and rum funk on the finish. Indeed, perhaps due to the salt, the drink was a lot less rum funky as well as less minty than expected.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1MPzpyQL1QFsIhaVqv4ymV90H0Rn8BZtD9uGGyOYJ-LEndkA6A7cJ7G25p7gsu1CRv0EOGivM1o4naOu7igL0Xf9cmyWVEsh2dsr-ukHiBCe7FfE36A-rlgCjNVugYABmmnSik6kv3hyphenhyphen/s320/prizefighter7_2939.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1MPzpyQL1QFsIhaVqv4ymV90H0Rn8BZtD9uGGyOYJ-LEndkA6A7cJ7G25p7gsu1CRv0EOGivM1o4naOu7igL0Xf9cmyWVEsh2dsr-ukHiBCe7FfE36A-rlgCjNVugYABmmnSik6kv3hyphenhyphen/s800/prizefighter7_2939.jpg", "comment_count": 0 }, { "title": "creole", "url": "https://cocktailvirgin.blogspot.com/2017/09/creole.html", "published": "2017-09-24T08:00:00.000-04:00", "updated": "2017-09-24T08:00:07.103-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks And How to Mix Them", "year": 1934 }, "categories": [ "bitters (aromatic)", "bitters (Peychaud's)", "curacao", "whiskey" ], "ingredients": [ "3/4 jigger Whisky (2 oz Old Granddad Bonded Bourbon)", "2 drop Curaçao (1/2 oz Pierre Ferrand Dry)", "3 drop Peychaud's Bitters (3 dash)", "2 drop Bitters (2 dash Angostura)" ], "instructions": "Stir with ice and strain into an absinthe-rinsed (Herbsaint) cocktail glass (rocks glass). Serve with an ice water chaser.", "body_text": "3/4 jigger Whisky (2 oz Old Granddad Bonded Bourbon)\n2 drop Curaçao (1/2 oz Pierre Ferrand Dry)\n3 drop Peychaud's Bitters (3 dash)\n2 drop Bitters (2 dash Angostura)\nStir with ice and strain into an absinthe-rinsed (Herbsaint) cocktail glass (rocks glass). Serve with an ice water chaser.\nTwo Sundays ago, I was perusing Boothby's 1934\nWorld Drinks And How to Mix Them\nand I spotted a pair of Creole cocktails. The Creole No. 2 was the better know\none\nwith whiskey, sweet vermouth, Benedictine, and Amer Picon, while the Creole No. 1 was a bit of a surprise. The drink read like an orange-tinged Sazerac Cocktail served in a cocktail glass. I have already written about two Creole Sazeracs with one of them being a\nmodern one\ncalling for rhum agricole and orange liqueur similar to this whiskey and orange liqueur one (the other, the\nDeath & Co. one\n, took a rum and brandy with simple syrup route). Gary Regan also had an orange liqueur sweetened Sazerac riff with the\nLa Tour Eiffel\n. The 1934 Boothby recipe read like a shooter given the small addition of modifiers and the ice water back; however, the cocktail glass as a means to shoot a drink seemed a bit odd, and I morphed the recipe into something more akin to a Sazerac.\nThe Creole No. 1 began with an anise bouquet from the Herbsaint rinse. Next, malt and dark orange notes on the sip transitioned into Bourbon and orange on the swallow with an anise-herbal, mint, and clove finish. With the Pierre Ferrand's Dry Curaçao, the drink felt a little dark and perhaps flat as compared to the Cointreau (with added depth from gentian liqueur) in Regan's, and overall, I think the better known Creole No. 2 reigns supreme of the duo both in history and in flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiJqAvzlaZF2fx9Yy7IbCW9mHA9-2yYkDQUSzaq-6nXMenLb3t7Eg3m8mQhhg8FaR3BfwnFmj3Fm2CYxtfl77j6DZZFlek62ZQyCT8LqKteYoVZmsvAoZZgze6ObOWliDZFRwJwgiVmMV/s320/creole2944.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiJqAvzlaZF2fx9Yy7IbCW9mHA9-2yYkDQUSzaq-6nXMenLb3t7Eg3m8mQhhg8FaR3BfwnFmj3Fm2CYxtfl77j6DZZFlek62ZQyCT8LqKteYoVZmsvAoZZgze6ObOWliDZFRwJwgiVmMV/s800/creole2944.jpg", "comment_count": 0 }, { "title": "brandy smash no. 2", "url": "https://cocktailvirgin.blogspot.com/2017/09/brandy-smash-no-2.html", "published": "2017-09-25T08:00:00.000-04:00", "updated": "2017-09-25T08:00:14.550-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "George J. Kappeler", "source": "Modern American Drinks", "year": 1895 }, "categories": [ "brandy", "rum", "sugar" ], "ingredients": [ "1 jigger Brandy (2 oz Copper & Kings American Brandy)" ], "instructions": "Muddle mint in syrup in a double old fashioned (or Julep cup). Add brandy, fill with crushed ice, and stir. Garnish with mint sprigs, freshly grated nutmeg, and float 1/4 oz Wray & Nephew Jamaican Rum.", "body_text": "1 jigger Brandy (2 oz Copper & Kings American Brandy)\na few sprig Mint\n1 lump Sugar (1 demerara cube)\na little Water (3/8 oz water)\nDissolve sugar in a mixing glass with a little water. Add mint and press gently with a muddler. Add brandy and shaved ice, stir, strain into a Champagne glass with a mint sprig stem down, and trim with fruit. Add a dash of Jamaican Rum (1/4 oz Smith & Cross) before serving. Note, I strained the unchilled mixture into a Champagne glass and filled with crushed ice; my fruit was 3 slices cucumber and I added a straw.\nWhile so many Smashes these days include an herbal element such as the traditional mint, they also include citrus wedges or juice that were not in the classic. Therefore, when I spotted the Brandy Smash series in George J. Kappeler's 1895\nModern American Drinks\n, I decided to give it a go. Brandy was the original call for many of the upperclass Juleps served in the Colonial days of America for American whiskey was not very prevalent and rum was somewhat looked down upon. After the Revolution, whiskey began its ascent to take over as the preferred Smash and Julep call, and brandy began to fade in the early part of the 19th century. Jerry Thomas in 1862 differentiated between the Julep and the Smash by calling the latter \"simply a Julep on a small plan.\" David Wondrich described in\nImbibe\nhow the Smash was a quick bracer often served without a straw and hit its heyday in the 1850s. While Jerry Thomas' Smashes included crushed ice, Kappeler's did not. Both Juleps and Smashes were referred to as \"Mint Slings\" so serving them without crushed ice back in the day would not be off by this definition. Kappeler's Brandy Smash No. 1 followed Thomas' recipe (save for the lack of ice in the serving vessel), but the No. 2 included a garnish of Jamaican rum which is what lured me in. I decided to split the difference for I could not parse the garnishes of a mint sprig and fruit trim served that way without ice as a base (plus, the chilled ingredients would only half fill a Champagne glass).\nThe Brandy Smash No. 2 began with the aroma of Jamaican rum funk accented by mint and smoothed by cucumber. Next, the sweet sip offered caramel derived from barrel-aged notes, and the swallow displayed brandy and mint flavors with hints of Jamaican rum creeping in over time. The float of funky Jamaican rum is something that I have included in many of my Juleps both whiskey- and brandy-based. For example, in summer 2016, one my bartender friends turned liquor sales rep texted me to see if he could swing by with the assistant distiller Travis from Copper & Kings to show off the product line. I cheekily texted back that they could swing by my place for Juleps for I was not scheduled to come into work that day. Five minutes later, I got a text back that they were on their way. I immediately began making simple syrup in the microwave and ran out to harvest mint for their arrival. I utilized their brandy adding my touches of the Jamaican rum and freshly grated nutmeg as additional garnish to the mint bouquet. The photo taken by either my rep or the distiller shows me floating the rum.\nBrandy Julep\n(Fred's home recipe)\n• 2 oz Copper & Kings American Craft Brandy\n• 1/2 oz Cane Crystal Simple Syrup\n• 8 mint leaves\nMuddle mint in syrup in a double old fashioned (or Julep cup). Add brandy, fill with crushed ice, and stir. Garnish with mint sprigs, freshly grated nutmeg, and float 1/4 oz Wray & Nephew Jamaican Rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AQMnsM1DYCQLX84o8z44BfFn8huC_95t-n80E70Ymv5URYzHLCnbElwgP1S61ZyNMf4a7B8GM2v0dRNF378Wj5izc4f1TfhcpZGMI7uVF0tYfQGpBVqOQiCqj4WysQBBPVnfMxZvnVK4/s320/brandysmash2947.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6sSjBonw74qn9QDdRWestEA2uT2zzQOIwSAbMgKvjWrZjKOe8bEMDpziYSsKevqwfQrjBocN0adt_rAkDhkKfDIPoYIQnfpIOyVeEiGhu8tGIhV9bgxQPJex2yAZ5eVXfZnPQsVgfqEK4/s320/brandyjulep2016b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AQMnsM1DYCQLX84o8z44BfFn8huC_95t-n80E70Ymv5URYzHLCnbElwgP1S61ZyNMf4a7B8GM2v0dRNF378Wj5izc4f1TfhcpZGMI7uVF0tYfQGpBVqOQiCqj4WysQBBPVnfMxZvnVK4/s800/brandysmash2947.jpg", "comment_count": 0 }, { "title": "cockpit country", "url": "https://cocktailvirgin.blogspot.com/2017/09/cockpit-country.html", "published": "2017-09-26T08:00:00.000-04:00", "updated": "2017-09-26T08:00:00.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "averna", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Appleton Estate Signature Rum", "1 oz Averna", "1/2 oz Lime Juice", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Appleton Estate Signature Rum\n1 oz Averna\n1/2 oz Lime Juice\n1/2 oz Demerara Syrup\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I ventured down to Backbar for their Appleton Estate Rum night. For a drink, I asked bartender Matthew Conner for the Cockpit Country off of the special menu that he attributed to Carlo Caroscio. I asked Matt if the drink was sort of a riff on the\nTest Pilot\nwith rum, two sweet modifiers, and lime juice (although sans bitters and absinthe), but I later got my answer from the regular menu that had it as a drink of the week. That described how it was \"named after the unique geography that creates the perfect microclimate to create rum.\" Moreover, the recipe reminded me of some of Luc Thiers' recipes at Backbar such as the\nDaq in Black\n.\nThe Cockpit Country greeted the senses with dark notes over a lime aroma. Next, the sip continued likewise with caramel and lime flavors, and the swallow was a pleasing combination of rum and herbal elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mRGq8u6DKMcTnuID0UJTR8M-3b491IXSMEze7zPWG5P8ndXRfWERMTpDmTmapYP9Tv5Kr8QinHcPQ2NDlQ4qCbHCCV_A31iBJYkZ7stR3pYBH4EiMNNEllELAxKqMrwCVqa6hQ1hqVN4/s320/cockpitcountry2952.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mRGq8u6DKMcTnuID0UJTR8M-3b491IXSMEze7zPWG5P8ndXRfWERMTpDmTmapYP9Tv5Kr8QinHcPQ2NDlQ4qCbHCCV_A31iBJYkZ7stR3pYBH4EiMNNEllELAxKqMrwCVqa6hQ1hqVN4/s800/cockpitcountry2952.jpg", "comment_count": 1 }, { "title": "detroit diamond", "url": "https://cocktailvirgin.blogspot.com/2017/09/detroit-diamond.html", "published": "2017-09-27T08:00:00.000-04:00", "updated": "2017-09-27T08:00:05.657-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Detroit Athletic Club", "year": 1916 }, "categories": [ "*original", "champagne", "chartreuse (green)", "gin", "lime juice", "maraschino" ], "ingredients": [ "1/2 oz Gin (Anchor Junipero)", "1/2 oz Green Chartreuse", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe with 2 oz dry sparkling wine (Willm Blanc de Blancs). Here, garnished with nothing but the beauty of my garden.", "body_text": "1/2 oz Gin (Anchor Junipero)\n1/2 oz Green Chartreuse\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe with 2 oz dry sparkling wine (Willm Blanc de Blancs). Here, garnished with nothing but the beauty of my garden.\nTwo Wednesdays ago, I began thinking about how sparkling wine in Diamond Fizzes (Sours elongated by Champagne instead of soda water) such as the\nSouth Side Royale\ncould change the balance of the regular drink (i.e.: the\nSouth Side\n) to a lighter one. The citrus-based classic that I honed in on was the\nLast Word\nand how that could use some softening. For a name, I paid homage to the Detroit Athletic Club where the drink was first recorded in 1916 with the name the Detroit Diamond;\nUrban Dictionary\ninformed me that Detroit Diamonds are \"broken glass from an automobile on the ground; usually from a theft\" which seemed less regal but certainly fine by me. The end result was similar to Phil Ward's brandy and lemon\nJulien Sorel\n.\nThe Detroit Diamond presented itself with the intriguing interplay of nutty Maraschino with herbal aromas of Chartreuse and gin along with the Maraschino's fruit being modulated by the white grape nose. Next, a carbonated lime and light fruit notes from cherry and grape on the sip led into herbal and nutty elements on the swallow with a crisp wine finish. Definitely, the Detroit Diamond was less assertive than the Last Word and a lot better balanced especially for those whose palates are fatigued by Green Chartreuse burliness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nj9APxK1F9006njKpNQhQyVmFnfHuoRy-cITmZEkzrtUu7tIO9HzWVw7vYbFxFXNLjeoBIwFZ2NG4QCHZGfv8fnBMFaPL030QJ6mPInb40KkZSy1zXbD34072oDXQFcz96MC7hLJ1ilE/s320/royaldecree2958.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nj9APxK1F9006njKpNQhQyVmFnfHuoRy-cITmZEkzrtUu7tIO9HzWVw7vYbFxFXNLjeoBIwFZ2NG4QCHZGfv8fnBMFaPL030QJ6mPInb40KkZSy1zXbD34072oDXQFcz96MC7hLJ1ilE/s800/royaldecree2958.jpg", "comment_count": 0 }, { "title": "tiara tahiti", "url": "https://cocktailvirgin.blogspot.com/2017/09/tiara-tahiti.html", "published": "2017-09-28T08:00:00.000-04:00", "updated": "2017-09-28T08:00:00.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic's 1972 revised Bartender's Guide", "year": 1972 }, "categories": [ "brandy", "lemon juice", "orange juice", "orgeat", "rum" ], "ingredients": [ "1 1/2 oz Orgeat (1 oz Orgeat + 1/2 oz Simple Syrup)", "3 oz Orange Juice (2 oz)", "3 oz Lemon Juice (2 oz)", "1/2 oz Brandy (1/3 oz Copper & Kings American Brandy)", "3 oz Light Puerto Rican Rum (2 oz Angostura White Oak)" ], "instructions": "Blend with 1 1/2 oz scoops shaved ice (shake with ice and strain). Pour into a bowl, fill with crushed ice, and decorate with a gardenia (mint, nasturtium and ornamental pea blossoms, and a lemon shell with ignited El Dorado 151 proof Rum).", "body_text": "1 1/2 oz Orgeat (1 oz Orgeat + 1/2 oz Simple Syrup)\n3 oz Orange Juice (2 oz)\n3 oz Lemon Juice (2 oz)\n1/2 oz Brandy (1/3 oz Copper & Kings American Brandy)\n3 oz Light Puerto Rican Rum (2 oz Angostura White Oak)\nBlend with 1 1/2 oz scoops shaved ice (shake with ice and strain). Pour into a bowl, fill with crushed ice, and decorate with a gardenia (mint, nasturtium and ornamental pea blossoms, and a lemon shell with ignited El Dorado 151 proof Rum).\nTwo Thursdays ago, I was in a Tiki mood and reached for Trader Vic's 1972 revised\nBartender's Guide\n. There, I spotted the Tiara Tahiti perhaps named after the 1962 movie that reminded me of the classic\nScorpion Bowl\n. I ended up scaling down the drink by a third to make it better for a single serving (also, my orange was not large enough to yield 3 oz of juice), and I added some simple syrup to the mix to better match the tart citrus content in the recipe. Once prepared, the Tiara Tahiti gave forth a lemon and orange aroma with floral and mint notes from the garnish. Next, a creamy lemon sip led into rum, orange, almond, and vanilla on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-We7Crno4vMoL-oekqV7rTaJ3H04b6ILmB-XhPIRCYvem0Sis1q11fR9SZXuNNI5O5Ydw2w9nTlml6txopFtMpPnOEhgHt376AsfHYCfoHZR_JSVLNi76RAj7XInjWjm1hx4pbJ7UgYFO/s320/tiaratahiti2969.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-We7Crno4vMoL-oekqV7rTaJ3H04b6ILmB-XhPIRCYvem0Sis1q11fR9SZXuNNI5O5Ydw2w9nTlml6txopFtMpPnOEhgHt376AsfHYCfoHZR_JSVLNi76RAj7XInjWjm1hx4pbJ7UgYFO/s800/tiaratahiti2969.jpg", "comment_count": 0 }, { "title": "cornerman", "url": "https://cocktailvirgin.blogspot.com/2017/09/cornerman.html", "published": "2017-09-29T08:00:00.000-04:00", "updated": "2017-09-29T08:00:04.403-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "fernet-branca", "lemon juice", "passion fruit syrup" ], "ingredients": [ "1 oz Campari", "1 oz Fernet Branca", "3/4 oz Passion Fruit Syrup", "3-4 wedge Lemon", "6-8 leaf Mint", "1 pinch Salt" ], "instructions": "Muddle lemon wedges, mint, and salt in the passion fruit syrup. Add the rest, whip shake, and strain into a rocks glass with crushed ice. Garnish with a mint bouquet and add straws.", "body_text": "1 oz Campari\n1 oz Fernet Branca\n3/4 oz Passion Fruit Syrup\n3-4 wedge Lemon\n6-8 leaf Mint\n1 pinch Salt\nMuddle lemon wedges, mint, and salt in the passion fruit syrup. Add the rest, whip shake, and strain into a rocks glass with crushed ice. Garnish with a mint bouquet and add straws.\nTwo Fridays ago, Nicholas Jarrett's\nPrizefighter No. 7\nwas still fresh on my mind and I was thinking about how the\nPrizefighter\nseries never included a Campari recipe. I was considering an\nAmericano\ndirection and pairing the Campari with sweet vermouth (since that series generally contains an aromatized wine element), but instead I paired it with Fernet Branca with a nod to the 50:50 shot the Ferrari which has worked well in drinks like the\nFerrari Colada\n. Moreover, I was introduced to the concept of muddling citrus wedges with Campari in the European riff of the Caipirinha, the\nCamparinha\n, and I generated my own Fernet riff that I dubbed the\nBrancinha\n. Instead of the Prizefighter's simple syrup, I took a page from Jamie Boudreau's\nNovara\nand reached for passion fruit syrup instead. For a name, I kept the boxing angle but went with the Cornerman (more attractive than the Cutman alternative that popped into my head) to perhaps start my own series with a nod to the inspiration.\nThe Cornerman presented a mint over tropical passion fruit nose that preceded lemon melding into passion fruit to make an almost mango-like sip. Next, orange and somewhat minty-herbal flavors rounded off the drink on the swallow. Indeed, the pinch of salt really reduced the amari's bitterness and made for a softer balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXBVKwlQb7CPKqN5JLa4L2ZMbPJ9lFd7dXs0ZScfiFI9Wdq0GLJaO_8J1evsIq1KxLvV8yv1a4BHpgWwfpjrr9YDtFS0I_xhIlNeW2cXvM7H5rhKDVC5-4wwWiQ1VyhU5pelPd_BwhVOs/s320/cornerman2975.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXBVKwlQb7CPKqN5JLa4L2ZMbPJ9lFd7dXs0ZScfiFI9Wdq0GLJaO_8J1evsIq1KxLvV8yv1a4BHpgWwfpjrr9YDtFS0I_xhIlNeW2cXvM7H5rhKDVC5-4wwWiQ1VyhU5pelPd_BwhVOs/s800/cornerman2975.jpg", "comment_count": 0 }, { "title": "touch of love", "url": "https://cocktailvirgin.blogspot.com/2017/09/touch-of-love.html", "published": "2017-09-30T08:00:00.000-04:00", "updated": "2017-09-30T08:00:20.449-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jesse Bernal", "source": "Whisler's", "year": null }, "categories": [ "amaro", "curacao", "lime juice", "pineapple juice", "rum", "soda", "whiskey (Bourbon)" ], "ingredients": [ "3 oz Black Strap Rum (1 1/2 oz Cruzan)", "3 oz Bourbon (1 1/2 oz Fighting Cock 103)", "3 oz Amaro Montenegro (1 1/2 oz)", "1 oz Curaçao (1/2 oz Van der Hum)", "5 oz Pineapple Juice (2 1/2 oz)", "2 oz Lime Juice (1 oz)" ], "instructions": "Shake with ice and strain over fresh ice in a Tiki punch bowl. Top with soda (4 oz in the Tiki mug) and garnish with mint.", "body_text": "3 oz Black Strap Rum (1 1/2 oz Cruzan)\n3 oz Bourbon (1 1/2 oz Fighting Cock 103)\n3 oz Amaro Montenegro (1 1/2 oz)\n1 oz Curaçao (1/2 oz Van der Hum)\n5 oz Pineapple Juice (2 1/2 oz)\n2 oz Lime Juice (1 oz)\nShake with ice and strain over fresh ice in a Tiki punch bowl. Top with soda (4 oz in the Tiki mug) and garnish with mint.\nFor the drink hour two Saturdays ago, I was drawn to a Tiki punch that I had spotted on\nImbibe Magazine\nonline. The recipe was the Touch of Love crafted by Jesse Bernal of Whisler's in Austin, Texas, where it currently resides on the menu. Jesse named the drink after the explanation his mom used to give as to why dinner turned out better this time. Once prepared, the Touch of Love gave forth a mint and citrussy aroma over darker notes from the black strap rum. Next, a carbonated caramel and lime sip led into dark rum, orange, tangerine, and pineapple on the swallow. Overall, the feel of the drink was dark, brooding, and murky like the\nTar Pit\nand the\nDirt'n'Diesel\nwhile mirroring some of the\nJungle Bird\n's structure.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22wDc66b2cDDabfRbwryvGrYjOsnJ4VFsn1T7RtxXLUSTCh6BcwsElBvwxvRtTRvF6ppZ9RgPnX25VQ70uyko5y9hNbvL8NhopZi1b_S7BETxqWTYa8mVb9e0BKj6vjllZbDNjpQF3h9r/s320/touchoflove2978.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22wDc66b2cDDabfRbwryvGrYjOsnJ4VFsn1T7RtxXLUSTCh6BcwsElBvwxvRtTRvF6ppZ9RgPnX25VQ70uyko5y9hNbvL8NhopZi1b_S7BETxqWTYa8mVb9e0BKj6vjllZbDNjpQF3h9r/s800/touchoflove2978.jpg", "comment_count": 0 }, { "title": "the great satan", "url": "https://cocktailvirgin.blogspot.com/2017/10/the-great-satan.html", "published": "2017-10-02T07:30:00.000-04:00", "updated": "2017-10-02T07:30:09.179-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul MacDonald", "source": "Friday, Saturday, Sunday", "year": null }, "categories": [ "amaro", "mezcal", "punt e mes" ], "ingredients": [ "1 oz Mezcal Vida (Fidencio Joven)", "1 oz Amaro Ramazzotti", "1 oz Punt e Mes" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Mezcal Vida (Fidencio Joven)\n1 oz Amaro Ramazzotti\n1 oz Punt e Mes\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I was browsing the cocktail database on the\nOnTheBar\napp and I spotted an intriguing mezcal Negroni riff from one of my\nInstagram\nfriends, bartender Paul MacDonald. Paul crafted this number, the Great Satan, at Philadelphia's Friday, Saturday, Sunday, and it seemed to match my mood for something bitter and stirred. Once prepared, the Great Satan provided an orange and smoky vegetal nose. Next, caramel and grape filled the sip, and the swallow offered agave and rounded bitter complexity with a dark orange and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGHJFAwLOMU-z0MJZS4skHcrIiReesnr4-kEFfzzFPZWh0qpxUMCqHh-SW5sgjF90-YOmc1A-Y5AqiC1jKwh-Am-2hjbDqoVe6aOWC5R9NdUPUJmqFWO0s94VES8w2Gtv1-pQPpp2MNQn/s320/greatsatan2981.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGHJFAwLOMU-z0MJZS4skHcrIiReesnr4-kEFfzzFPZWh0qpxUMCqHh-SW5sgjF90-YOmc1A-Y5AqiC1jKwh-Am-2hjbDqoVe6aOWC5R9NdUPUJmqFWO0s94VES8w2Gtv1-pQPpp2MNQn/s800/greatsatan2981.jpg", "comment_count": 1 }, { "title": "debutante", "url": "https://cocktailvirgin.blogspot.com/2017/10/debutante.html", "published": "2017-10-03T08:00:00.000-04:00", "updated": "2017-10-03T08:00:26.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Jayne's Bartender's Guide", "year": 1934 }, "categories": [ "bitters (orange)", "gin", "grenadine", "lime juice" ], "ingredients": [ "2 oz Gin (Beefeater)", "3/4 oz Lime Juice", "3/4 oz Grenadine", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime wedge (omit).", "body_text": "2 oz Gin (Beefeater)\n3/4 oz Lime Juice\n3/4 oz Grenadine\n1 dash Orange Bitters (Regan's)\nShake with ice, strain into a cocktail glass, and garnish with a lime wedge (omit).\nTwo Tuesdays ago, I was perusing the\nA Spot at the Bar\nand found in the Gimlet section the Debutante that was their \"go to for those who are after a Cosmo.\" I was able to trace back the recipe to the 1934\nJayne's Bartender's Guide\n, and it seemed like a pleasant way to round out the evening. In the glass, the Debutante gave forth gin and hints of lime on the nose with an orange note from some combination of my grenadine's orange blossom water and the recipe's orange bitters. Next, lime and berry flavors on the sip gave way to gin and pomegranate on the swallow. Overall, the feel of the drink reminded me of the\nJack Rose\nwith less fruit notes (there is the intermediate\nBlue Skies\nas well).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghimvp1K7Jev7XwuUoIF8-jBB_O1CTQrPgmKQNuzFcYFNzOKSGuHj0uljG6Gmjh83FXqKncZi_q1MBaWpiXKvxXQMnwKpX8nbp2g8IM9Qz6f1gOdcBmhRr4ZXxoT6v7ClrCNdRenuWTJ8t/s320/debutante2987.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghimvp1K7Jev7XwuUoIF8-jBB_O1CTQrPgmKQNuzFcYFNzOKSGuHj0uljG6Gmjh83FXqKncZi_q1MBaWpiXKvxXQMnwKpX8nbp2g8IM9Qz6f1gOdcBmhRr4ZXxoT6v7ClrCNdRenuWTJ8t/s800/debutante2987.jpg", "comment_count": 0 }, { "title": "mexican-style mint julep", "url": "https://cocktailvirgin.blogspot.com/2017/10/mexican-style-mint-julep.html", "published": "2017-10-04T08:00:00.000-04:00", "updated": "2017-10-04T08:00:28.197-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Constante Ribalaigua Vert", "source": "Floridita Cocktails", "year": 1939 }, "categories": [ "bitters (Angostura)", "brandy", "maraschino", "port (tawny)", "sugar" ], "ingredients": [ "1/2 Felipe II Brandy (1 1/2 oz Courvoisier VS)", "1/2 Sandeman Port (1 1/2 oz Sandeman Tawny)", "1 tsp Maraschino (Luxardo)", "1/2 tsp Sugar", "1 dash Angostura Bitters", "1 Lemon Peel" ], "instructions": "Shake with ice in a double old fashioned glass and serve with 2 cherries without straining (Muddle the lemon peel with the sugar and then gently muddle the mint. Add the rest of the ingredients, stir, and remove the mint and peel. Fill with crushed ice and garnish with mint sprigs.).", "body_text": "1/2 Felipe II Brandy (1 1/2 oz Courvoisier VS)\n1/2 Sandeman Port (1 1/2 oz Sandeman Tawny)\n1 tsp Maraschino (Luxardo)\n1/2 tsp Sugar\n1 dash Angostura Bitters\n1 Lemon Peel\nPeppermint (8 leaf)\nShake with ice in a double old fashioned glass and serve with 2 cherries without straining (Muddle the lemon peel with the sugar and then gently muddle the mint. Add the rest of the ingredients, stir, and remove the mint and peel. Fill with crushed ice and garnish with mint sprigs.).\nTwo Wednesdays ago, I was looking through the EUVS library and rediscovered the 1939\nFloridita Cocktails\nbook by Constante Ribalaigua Vert. What caught my eye in this Cuban tome were the two Mint Juleps inside with the more recognizable recipe being referred to as the \"Virginia-style\" one. The other was the \"Mexican-style\" Julep that had a mix of brandy and port with Maraschino, bitters, and citrus oil accents. The presence of a fortified wine in a Julep did not surprise me for I have had the\nDubonnet Mint Julep\nas well as the sherry-based\nPlatonic Julep\nbefore, but I could not remember a single time that I had mint muddled into a port drink. Once prepared, the Julep offered a mint aroma that gave way to a rich grape sip. Next, the swallow gave forth brandy, port, and a hint of nutty notes with a mint and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcOA9sKO-RUnQvuyWlCMLML-ZXyY6eXQofT4-M2OihxNg6K2zOuuvE09zuyA1YFVD3Dr7WFGN6n_iNoAxx0icQuiI6wRd-lS9VcJ5FzpLRO9SJDHwrA_G1xkdv893QnlxQnNq8Pr5O7zz/s320/mexstylejulep2989.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcOA9sKO-RUnQvuyWlCMLML-ZXyY6eXQofT4-M2OihxNg6K2zOuuvE09zuyA1YFVD3Dr7WFGN6n_iNoAxx0icQuiI6wRd-lS9VcJ5FzpLRO9SJDHwrA_G1xkdv893QnlxQnNq8Pr5O7zz/s800/mexstylejulep2989.jpg", "comment_count": 0 }, { "title": "white zombie", "url": "https://cocktailvirgin.blogspot.com/2017/10/white-zombie.html", "published": "2017-10-05T08:00:00.000-04:00", "updated": "2017-10-05T08:00:03.465-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Zac Overman", "source": "Fort Defiance", "year": null }, "categories": [ "absinthe", "falernum", "gin", "grapefruit juice", "lime juice", "maraschino", "passion fruit syrup", "pisco", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "1 1/2 oz Banks 5 Island Rum (Plantation 3 Star)", "1 oz Hayman's Royal Dock Gin", "3/4 oz Velvet Falernum", "3/4 oz Lime Juice", "1/2 oz Don's Mix (BG Reynolds)", "1/4 oz Passion Fruit Purée (1/2 oz Passion Fruit Syrup)", "1/4 oz Simple Syrup (none, combined with purée above)", "1 bsp Maraschino (Luxardo)", "1 bsp Absinthe (Kübler)" ], "instructions": "Shake with ice and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with an orange wheel, mint sprig, and a paper umbrella (mint sprigs and nasturtium flowers).", "body_text": "1 1/2 oz Macchu Pisco\n1 1/2 oz Banks 5 Island Rum (Plantation 3 Star)\n1 oz Hayman's Royal Dock Gin\n3/4 oz Velvet Falernum\n3/4 oz Lime Juice\n1/2 oz Don's Mix (BG Reynolds)\n1/4 oz Passion Fruit Purée (1/2 oz Passion Fruit Syrup)\n1/4 oz Simple Syrup (none, combined with purée above)\n1 bsp Maraschino (Luxardo)\n1 bsp Absinthe (Kübler)\nShake with ice and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with an orange wheel, mint sprig, and a paper umbrella (mint sprigs and nasturtium flowers).\nTwo Thursdays ago, I decided to make a Tiki drink that I had spotted on\nPunch Drinks\nby Zac Overman of Fort Defiance in Brooklyn. Zac's White Zombie, besides perhaps being a tribute to the band, was a less colored riff on the classic 1934\nZombie\n. Instead of three rums, there was a single white one joined by gin and pisco. Moreover, the absinthe was increased and the classic's grenadine and Angostura Bitters were swapped for Maraschino liqueur and passion fruit purée here. Since I have enjoyed Zac's\nThree Scots and a Dash\n,\nPadang Swizzle\n, and\nAngostura Colada\n, I was game to give this one a try.\nThe White Zombie greeted the nose with mint and peppery floral aromas. Next, lime and grapefruit on the sip led into juniper, passion fruit, and Maraschino on the swallow with an absinthe and cinnamon finish. Overall, it was in the ballpark of the classic, and the addition of passion fruit was in line with the\nSpievak\nand\nTonga Room\nZombies.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4WhxXYfUEDJGK5oIRDEBokWZoezOZ6NbLAEOCZlr75oOyEDlvflAWHg-zT2VA78OOmOnnQ2AJhRmyphCpdWJlXW_E2H4WnduNHKTqOneirhbTQrC648iyw3GX08CwutvrJbTR6w_Q0kg/s320/whitezombie2995.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4WhxXYfUEDJGK5oIRDEBokWZoezOZ6NbLAEOCZlr75oOyEDlvflAWHg-zT2VA78OOmOnnQ2AJhRmyphCpdWJlXW_E2H4WnduNHKTqOneirhbTQrC648iyw3GX08CwutvrJbTR6w_Q0kg/s800/whitezombie2995.jpg", "comment_count": 0 }, { "title": "leyenda milk punch", "url": "https://cocktailvirgin.blogspot.com/2017/10/leyenda-milk-punch.html", "published": "2017-10-06T08:00:00.000-04:00", "updated": "2017-10-06T08:00:12.594-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Max Solano", "source": "Rum Curious", "year": null }, "categories": [ "cream", "honey", "licor 43", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Pampero Aniversario Rum (Diplomatico Añejo)", "1 1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Licor 43", "1/2 oz Honey Syrup", "3 oz Whole Milk (Soy Milk)" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, and garnish with grated nutmeg and a cinnamon stick (freshly grated nutmeg and cinnamon).", "body_text": "1 1/2 oz Pampero Aniversario Rum (Diplomatico Añejo)\n1 1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Licor 43\n1/2 oz Honey Syrup\n3 oz Whole Milk (Soy Milk)\nShake with ice, strain into a Collins glass, fill with crushed ice, and garnish with grated nutmeg and a cinnamon stick (freshly grated nutmeg and cinnamon).\nTwo Fridays ago, I decided to make a drink that I had spotted while reading Fred Minnick's\nRum Curious\nbook called the Leyenda Milk Punch. The recipe was attributed to bartender Max Solano, and I was drawn to it for I love New Orleans-style\nmilk punches\nand even crafted\none\nfor my last program's brunch menu. As I wrote in my first\nexposure\nto the style, milk punches of this sort (opposed to the clarified type) appear in Jerry Thomas' 1862\nBartenders Guide: A Bon Vivant's Companion\nand later became popular brunch drinks especially in New Orleans.\nOnce prepared, the Leyenda Milk Punch shared a nutmeg and cinnamon aroma from the garnishes. Next, a creamy sip gave forth grape and honey notes, and the swallow was a pleasing combination of aged rum and nutty sherry with vanilla accents from the Licor 43.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kiMfnjJGkR0P0LdKra4HDUvXRpJWOsCQWdkPCTi6nOLKFOvdF9sKfiO6_uxlFyauGhc4N3dFtrQKkXJDAMZkj6TKv0r_xbQWY5-1HZW-8JlNTz8WgnDANT4VtuFIjut1OsI_hTVF2n8l/s320/leyendamilk2998.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kiMfnjJGkR0P0LdKra4HDUvXRpJWOsCQWdkPCTi6nOLKFOvdF9sKfiO6_uxlFyauGhc4N3dFtrQKkXJDAMZkj6TKv0r_xbQWY5-1HZW-8JlNTz8WgnDANT4VtuFIjut1OsI_hTVF2n8l/s800/leyendamilk2998.jpg", "comment_count": 0 }, { "title": "tiger balm", "url": "https://cocktailvirgin.blogspot.com/2017/10/tiger-balm.html", "published": "2017-10-07T08:00:00.000-04:00", "updated": "2017-10-07T08:00:09.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kirk Estopinal", "source": "The Cure", "year": 2009 }, "categories": [ "fernet-branca", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Brugal Añejo Rum (Diplomatico Añejo)", "3/4 oz Lime Juice", "1/2 oz Demerara Syrup (2:1)", "1/4 oz Fernet Branca Menta" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a mint leaf.", "body_text": "2 oz Brugal Añejo Rum (Diplomatico Añejo)\n3/4 oz Lime Juice\n1/2 oz Demerara Syrup (2:1)\n1/4 oz Fernet Branca Menta\nShake with ice, strain into a cocktail glass, and garnish with a mint leaf.\nTwo Saturdays ago, I returned to my 2009 copy of\nRogue Cocktails\nto see I missed any recipes. There, I spotted the Tiger Balm, an herbal-minty Daiquiri variation crafted by Kirk Estopinal of New Orleans' The Cure. The drink also appears in the 2011 edition of the book that got renamed\nBeta Cocktails\ndue to legal issues with a certain West Coast distillery, and its use of Fernet Branca Menta seemed to match my memory of Tiger Balm ointment's aroma. In the glass, the Tiger Balm gave forth caramel, mint, and menthol notes to the nose. Next, a rich caramel balanced by lime sip transitioned into rum on the swallow with a menthol finish. Overall, the Tiger Balm perfectly soothed my itch for a Daiquiri.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYN-HymhGnHnO3jcNjV1dU70oKyeQH6cvIqfpI7ohy-IARQw3qGgNdu_EC5TYRCjMe8I8xeumyr8SoHuWj-wKXSMnetxeVAUnhuavk1LSFelgYitZwVYc2k1t8yjQQGdigRFclpEi0G-s/s320/tigerbalm2999.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYN-HymhGnHnO3jcNjV1dU70oKyeQH6cvIqfpI7ohy-IARQw3qGgNdu_EC5TYRCjMe8I8xeumyr8SoHuWj-wKXSMnetxeVAUnhuavk1LSFelgYitZwVYc2k1t8yjQQGdigRFclpEi0G-s/s800/tigerbalm2999.jpg", "comment_count": 0 }, { "title": "mambo #5", "url": "https://cocktailvirgin.blogspot.com/2017/10/mambo-5.html", "published": "2017-10-08T08:00:00.000-04:00", "updated": "2017-10-08T08:00:21.168-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Ian Kearney", "source": "The Daisy", "year": null }, "categories": [ "campari", "lime juice", "orgeat", "swedish punsch", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Lunazul)", "3/4 oz Lime Juice", "1/2 oz Kronan Swedish Punsch", "1/2 oz Orgeat", "1/4 oz Campari" ], "instructions": "Shake with ice, strain into a double old fashioned glass with crushed ice, and garnish with a mint sprig and orange peel.", "body_text": "1 1/2 oz Reposado Tequila (Lunazul)\n3/4 oz Lime Juice\n1/2 oz Kronan Swedish Punsch\n1/2 oz Orgeat\n1/4 oz Campari\nShake with ice, strain into a double old fashioned glass with crushed ice, and garnish with a mint sprig and orange peel.\nTwo Sundays ago, I was looking through the\nOnTheBar\ndrink directory when I spotted the Mambo #5 by Ian Kearney of Manhattan's The Daisy. The combination of tequila, Campari, and orgeat reminded me of\nDeath in the Garden\n, and the Swedish punsch element seemed like it would complement the tequila and Campari as described in my\nSwedish punsch cheat sheet\n. So overall, I was definitely looking forward to trying this combination.\nOnce prepared, the Mambo #5 offered an orange and mint bouquet to the nose. Next, a creamy lime sip led into swallow which saw tequila's herbal flavors melding into the punsch's tea notes as well as the nutty orgeat working well with the Campari's bitter orange. Overall, the combination reminded me of the tequila Mai Tai called the\nPinky Gonzalez\nwith a touch of the\nBitter Mai Tai\nthrown in too.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWE0_-ggEEwYEamAsQK1da-_2TUK8iqxvJ6UBI5Cbn1lc0Gt1F8F_FAxpDuofNasOr2ALzcvHcCjUOdLvrOZZbAGJVAoEaQLkM5Pkj-p9oZePDOupvvQLIxb9JK9JhdaxTFDdQv3_RzMiD/s320/mambo5_3002.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWE0_-ggEEwYEamAsQK1da-_2TUK8iqxvJ6UBI5Cbn1lc0Gt1F8F_FAxpDuofNasOr2ALzcvHcCjUOdLvrOZZbAGJVAoEaQLkM5Pkj-p9oZePDOupvvQLIxb9JK9JhdaxTFDdQv3_RzMiD/s800/mambo5_3002.jpg", "comment_count": 0 }, { "title": "part-time lover", "url": "https://cocktailvirgin.blogspot.com/2017/10/part-time-lover.html", "published": "2017-10-09T08:00:00.000-04:00", "updated": "2017-10-09T08:00:29.408-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jon Weimorts", "source": "Idle Hour", "year": null }, "categories": [ "aperol", "bitters (Angostura)", "lemon juice", "st. germain", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Aperol", "1/2 oz Elderflower Liqueur (St. Elder)", "3/4 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a rocks glass with ice (coupe glass sans ice), and garnish with a grapefruit (orange) twist.", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Aperol\n1/2 oz Elderflower Liqueur (St. Elder)\n3/4 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice, strain into a rocks glass with ice (coupe glass sans ice), and garnish with a grapefruit (orange) twist.\nTwo Mondays ago for the cocktail hour, I turned to\nImbibe Magazine\nonline where I had bookmarked the Part-Time Lover created by Jon Weimorts at Los Angeles' Idle Hour. Indeed, the combination of Aperol, elderflower, and lemon reminded me of Paul Clarke's\nDunniette\nand Josh Childs'\nShaddock\n. Here, the spirit was tequila with an added spiced complexity from Angostura Bitters.\nWhile the recipe prescribed an on-the-rocks presentation, I was more in the mood for an up drink and served it as such; I was also out of grapefruit, so I switched the twist identity to orange. With this change in garnish, the orange oil brought out the Aperol aroma on the nose. Next, lemon juice and Aperol's orange combined to generate an almost tangerine flavor, and the swallow gave forth tequila, rhubarb, and elderflower flavors with clove-driven bitters on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1o7mIVpvmhUcj3n6-4il_uEQJ9fbryYi9jncS5R0cQBRXeBZJuILgYOjPg4fAMwYfLpSzovHTnqammgUNZorZ8DpDiiEDMwUiI5txGU6sgydPN8Izp5H2pZm4dxBFqCsw-b5kODXOE3Q/s320/parttimelover3007.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1o7mIVpvmhUcj3n6-4il_uEQJ9fbryYi9jncS5R0cQBRXeBZJuILgYOjPg4fAMwYfLpSzovHTnqammgUNZorZ8DpDiiEDMwUiI5txGU6sgydPN8Izp5H2pZm4dxBFqCsw-b5kODXOE3Q/s800/parttimelover3007.jpg", "comment_count": 0 }, { "title": "aku aku", "url": "https://cocktailvirgin.blogspot.com/2017/10/aku-aku.html", "published": "2017-10-10T08:00:00.000-04:00", "updated": "2017-10-10T08:00:19.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's Bartender's Guide", "year": 1972 }, "categories": [ "creme de peche", "lime juice", "pineapple juice", "rock candy syrup", "rum" ], "ingredients": [ "8-10 leaf Mint (10 leaves)", "1 dash Rock Candy Syrup (1/2 oz Simple)", "1/2 slice Pineapple (1 oz Pineapple Juice)", "1/2 oz Peach Liqueur (Briottet Crème de Pêche de Vigne)", "1 oz Light Puerto Rican Rum (Angostura White Oak)" ], "instructions": "Blend with ice (~8 oz) and pour into a large cocktail glass (water goblet). I garnished with a mint sprig and a nasturtium blossom.", "body_text": "Juice 1 Lime (1 oz)\n8-10 leaf Mint (10 leaves)\n1 dash Rock Candy Syrup (1/2 oz Simple)\n1/2 slice Pineapple (1 oz Pineapple Juice)\n1/2 oz Peach Liqueur (Briottet Crème de Pêche de Vigne)\n1 oz Light Puerto Rican Rum (Angostura White Oak)\nBlend with ice (~8 oz) and pour into a large cocktail glass (water goblet). I garnished with a mint sprig and a nasturtium blossom.\nTwo Tuesdays ago, I reached for Trader Vic's 1972 edition of his\nBartender's Guide\nwhere I spotted one of his originals, the Aku Aku. The recipe appeared to be his take on Don the Beachcomber's circa 1940\nMissionary's Downfall\nwith rock candy syrup instead of honey. Once prepared, the Aku Aku gave forth a glorious mint aroma. Next lime and pineapple mingled on the sip, and the swallow offered complementary rum, peach, and mint flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUuPCd2AFP1khZcfBuLM3ihsWJeYxHi2FISyAl9iicB-Plpt0IcJoUu__Fcc13MkvJaxrdEE28LXmIr6IYB3-88OOr-C97aeaCnkqalHGcs7AT_rxfqGlq14-QDaNBsOn6rY7IVkkfbCT/s320/akuaku3009.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUuPCd2AFP1khZcfBuLM3ihsWJeYxHi2FISyAl9iicB-Plpt0IcJoUu__Fcc13MkvJaxrdEE28LXmIr6IYB3-88OOr-C97aeaCnkqalHGcs7AT_rxfqGlq14-QDaNBsOn6rY7IVkkfbCT/s800/akuaku3009.jpg", "comment_count": 0 }, { "title": "hercules", "url": "https://cocktailvirgin.blogspot.com/2017/10/hercules.html", "published": "2017-10-11T08:00:00.000-04:00", "updated": "2017-10-11T08:00:03.031-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": 2017 }, "categories": [ "*original", "bitters (mole)", "campari", "lemon juice", "orgeat", "passion fruit syrup", "sherry" ], "ingredients": [ "2 oz Lustau Amontillado Sherry", "1/2 oz Campari", "1/2 oz Passion Fruit Syrup", "1/2 oz Orgeat", "1/2 oz Lemon Juice", "2 dash Bittermens Molé Bitters" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed ice, garnish with mint sprigs, and add a straw.", "body_text": "2 oz Lustau Amontillado Sherry\n1/2 oz Campari\n1/2 oz Passion Fruit Syrup\n1/2 oz Orgeat\n1/2 oz Lemon Juice\n2 dash Bittermens Molé Bitters\nShake with ice, strain into a double old fashioned glass, fill with crushed ice, garnish with mint sprigs, and add a straw.\nTwo Wednesdays ago, I decided to remake my submission to the 2017 Lustau Solera Stand Out competition. I was inspired by my Negroni Week offering that melded the classic Negroni with the 1960s Tiki drink the Saturn that I called the\nNegroni on Saturn\n. In remembering how well Amontillado and Oloroso sherry go well with nutty orgeat and tropical passion fruit, I rearranged the drink to make a sherry-driven Tiki drink with sherry subbing in for gin and sweet vermouth in my mashup and with molé bitters taking the place of the falernum as the spice element. For a name, I kept the god theme of the Saturn and went with a related one, Hercules, who was allegedly buried in Cadiz, Spain, the center of sherry production.\nThe Hercules began with a mint aroma that led into a creamy grape sip with hints of lemon. Next, the swallow was nutty from the sherry and orgeat with passion fruit softening Campari's bitterness, and it ended with a chocolate and passion fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpKEWxqkKeDUZZ_7W8vRcTFES7IJPbeJR_9De1m7rjIfPJ_aXQ380Jh4AaB0vLdrZ0qyxU5e48uEZC7VupvtNQPLuQU8wiG7F9WYv96IBtEVgPm8BdG2k_Y3LFTbMbw-o_pBwJmQvAT5r/s320/hercules3011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpKEWxqkKeDUZZ_7W8vRcTFES7IJPbeJR_9De1m7rjIfPJ_aXQ380Jh4AaB0vLdrZ0qyxU5e48uEZC7VupvtNQPLuQU8wiG7F9WYv96IBtEVgPm8BdG2k_Y3LFTbMbw-o_pBwJmQvAT5r/s800/hercules3011.jpg", "comment_count": 0 }, { "title": "commando bird", "url": "https://cocktailvirgin.blogspot.com/2017/10/commando-bird.html", "published": "2017-10-12T08:00:00.000-04:00", "updated": "2017-10-12T08:00:11.393-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jason Alexander", "source": "Tacoma Cabana and Rum Bar", "year": null }, "categories": [ "campari", "lime juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "1/2 oz Lime Juice", "1 1/2 oz Pineapple Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Campari", "1 1/2 oz Doctor Bird or Plantation Original Dark Rum (Plantation Dark)" ], "instructions": "Shake with crushed ice and pour into a glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). I garnished with nasturtium flowers and added a straw.", "body_text": "1/2 oz Lime Juice\n1 1/2 oz Pineapple Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Campari\n1 1/2 oz Doctor Bird or Plantation Original Dark Rum (Plantation Dark)\nShake with crushed ice and pour into a glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). I garnished with nasturtium flowers and added a straw.\nTwo Thursdays ago, I decided to make a drink that I had spotted on El_Nova_1's Instagram called the Commando Bird. The drink is a\nJungle Bird\nriff crafted by Jason Alexander (a/k/a the Tiki Commando) of the Tacoma Cabana and Rum Bar. Here, the main variance from the late 1970s classic is that the simple syrup was switched to passion fruit syrup. Given how well Campari and passion fruit pair such as in the\nNovara\n, I was definitely intrigued. Moreover, the drink reminded me of the\nUrban Bird\nthat I collaborated on for a drink of the day that swapped the classic's pineapple juice and simple syrup for orange juice and passion fruit syrup, and also the Aperol and gin\n'I'iwi Bird\ncame to mind.\nIn the mug, the Commando Bird donated a peppery floral aroma from my choice of nasturtium blossom garnish. Next, lime, pineapple, and a tropical note from the passion fruit filled the sip, and the swallow showcased the dark rum and the Campari-passion fruit bitter tropical flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2S8H6aTtRs8XZLdyAr-WhogZaXclCRg1BDJctoV_GW12M_nlLru9EajoZtscLyvmyGo-qpWB1WwQoKTJVE58eFxCsTtoNrjrtNY-qPERTow65JJqzjQptGqYiFzUP1ucR3HU377_jlq4/s320/commandobird3014.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2S8H6aTtRs8XZLdyAr-WhogZaXclCRg1BDJctoV_GW12M_nlLru9EajoZtscLyvmyGo-qpWB1WwQoKTJVE58eFxCsTtoNrjrtNY-qPERTow65JJqzjQptGqYiFzUP1ucR3HU377_jlq4/s800/commandobird3014.jpg", "comment_count": 0 }, { "title": "stigmata", "url": "https://cocktailvirgin.blogspot.com/2017/10/stigmata.html", "published": "2017-10-13T08:00:00.000-04:00", "updated": "2017-10-13T08:00:41.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul MacDonald", "source": "OnTheBar", "year": null }, "categories": [ "amaro", "cognac", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Cognac (Camus VS)", "1 oz Dolin Blanc Vermouth", "1/2 oz Nardini Amaro" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a floated mint leaf.", "body_text": "1 1/2 oz Cognac (Camus VS)\n1 oz Dolin Blanc Vermouth\n1/2 oz Nardini Amaro\nStir with ice, strain into a cocktail coupe, and garnish with a floated mint leaf.\nAfter enjoying the\nGreat Satan\n, I decided to make another recipe by Philadelphia bartender Paul MacDonald. The drink I made two Fridays ago was another straight-spirits Negroni-esque number that I spotted in the\nOnTheBar\nsite called the Stigmata. Once prepared, the Stigmata gave forth mint aromas over dark notes from the aged brandy and the amaro's caramel. Next, caramel paired with sweet white grape on the sip, and the swallow supplemented the Cognac notes with herbal, chocolate, and mint elements from the vermouth and Nardini Amaro. Indeed, the mint garnish prepared the palate some of the amaro's botanical flavors on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgophsygU5DkLaxLHCwgsRJhWTaKL94HuqjzSzcmnoGrAj6sB7tLKKTX3nJp6NXC_wwCwr1F2B6Uuyc-qWb_-X_iGcxEV3O3HPBvM3-4uj9m0HHqvcJQ9-HVlutxQZwu4sepKcOB2sC5GNq/s320/stigmata3018.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgophsygU5DkLaxLHCwgsRJhWTaKL94HuqjzSzcmnoGrAj6sB7tLKKTX3nJp6NXC_wwCwr1F2B6Uuyc-qWb_-X_iGcxEV3O3HPBvM3-4uj9m0HHqvcJQ9-HVlutxQZwu4sepKcOB2sC5GNq/s800/stigmata3018.jpg", "comment_count": 0 }, { "title": "southern", "url": "https://cocktailvirgin.blogspot.com/2017/10/southern.html", "published": "2017-10-14T08:00:00.000-04:00", "updated": "2017-10-14T08:00:07.532-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Boothby's World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "benedictine", "grenadine", "lemon juice", "whiskey" ], "ingredients": [ "1 jigger Whisky (1 1/2 oz Rittenhouse Rye)", "1 dash Grenadine (1/2 oz)", "1 dash Benedictine (1/2 oz)", "1 dash Lemon Juice (3/4 oz)" ], "instructions": "Stir with a lump of ice, add a cherry, twist a lemon peel over it, and serve with a spoon (shake with ice, strain into a cocktail coupe, and garnish with a lemon twist).", "body_text": "1 jigger Whisky (1 1/2 oz Rittenhouse Rye)\n1 dash Grenadine (1/2 oz)\n1 dash Benedictine (1/2 oz)\n1 dash Lemon Juice (3/4 oz)\nStir with a lump of ice, add a cherry, twist a lemon peel over it, and serve with a spoon (shake with ice, strain into a cocktail coupe, and garnish with a lemon twist).\nTwo Saturdays ago while cooking dinner, I began perusing the pages of Boothby's 1934\nWorld Drinks & How to Mix Them\nwhen I spotted the Southern. The drink reminded me of a\nFrisco Sour\nwith grenadine as well as my Frisco Sour-Jack Rose mashup, the\nFrisco Rose\nwithout the apple brandy and Peychaud's Bitters. For the spirit, the book referred to whiskey as \"whisky\" perhaps as a throwback to Prohibition when most of the whisk(e)y was either Canadian or Scottish, and I opted for an American rye whiskey here. And for the proportions and style, I crafted this more like a Sour than a built drink.\nThe Southern gave forth a lemon, whiskey, and hint of pomegranate bouquet to the nose. Next, lemon and berry on the sip led into rye and herbal notes on the swallow with tart lemon and pomegranate on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-FDzhyphenhypheno5FZf0sVc2iHnSaJEWr-2vezT0jCPMNNkrBz_hzuGnbLuqZwtMikb7_p3IWV31ohQeB2I4SxBn9KonEK1Y6ffwWC2Vl342cCMY6oUk1RgBbnIH0U2j7oE5qs88SHYq6zz30R8C/s320/southern3021.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-FDzhyphenhypheno5FZf0sVc2iHnSaJEWr-2vezT0jCPMNNkrBz_hzuGnbLuqZwtMikb7_p3IWV31ohQeB2I4SxBn9KonEK1Y6ffwWC2Vl342cCMY6oUk1RgBbnIH0U2j7oE5qs88SHYq6zz30R8C/s800/southern3021.jpg", "comment_count": 2 }, { "title": "autumn daiquiri", "url": "https://cocktailvirgin.blogspot.com/2017/10/autumn-daiquiri.html", "published": "2017-10-15T08:00:00.000-04:00", "updated": "2017-10-15T08:00:05.252-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "bitters (Angostura)", "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Mount Gay Eclipse Rum (Plantation Barbados 5 Year)", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/4 oz Cinnamon Syrup", "1/4 oz Demerara Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Mount Gay Eclipse Rum (Plantation Barbados 5 Year)\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/4 oz Cinnamon Syrup\n1/4 oz Demerara Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago for the cocktail hour, I reached for the\nDeath & Co. Cocktail Book\n. My search ended up in the Daiquiri variation section where I was drawn to Joaquin Simo's 2008 Autumn Daiquiri. The name reminded me of the\nWinter Daiquiri\nwhich used vanilla and allspice dram instead of the Autumn Daiquiri's cinnamon syrup and pineapple juice. In the glass, the Autumn Daiquiri presented the aged rum's caramel along with the syrup and bitters' cinnamon on the nose. Next, lime, caramel, and hints of pineapple on the sip led into rum, vanilla, cinnamon, and clove on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqMatb3G28UabsD2gIUxyI-qKQyJrr-_7tg7Y3j5SGGP6SnWoJTBjgBQr4bYiBuuAIgsF_YzIuUELnt3RkFUQQMOWeWghTzGUnk5xLQS__mDlPKiKaiePGF1m8dXodro0uRL44p_FQvka/s320/autumndaiquiri3022.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqMatb3G28UabsD2gIUxyI-qKQyJrr-_7tg7Y3j5SGGP6SnWoJTBjgBQr4bYiBuuAIgsF_YzIuUELnt3RkFUQQMOWeWghTzGUnk5xLQS__mDlPKiKaiePGF1m8dXodro0uRL44p_FQvka/s800/autumndaiquiri3022.jpg", "comment_count": 0 }, { "title": "evening redness no. 1", "url": "https://cocktailvirgin.blogspot.com/2017/10/evening-redness-no-1.html", "published": "2017-10-16T08:00:00.000-04:00", "updated": "2017-10-16T08:00:10.093-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nicholas Jarrett", "source": "Franklin Mortgage and Investment Co.", "year": 2009 }, "categories": [ "bitters (Angostura)", "campari", "gin", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "2 oz Beefeater Gin", "1 oz Carpano Antica (Cocchi Sweet Vermouth)", "1/4 oz Campari", "1/4 oz Angostura Bitters", "1 tsp Sugar Cane Syrup (JM Sirop de Canne)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit (orange) twist.", "body_text": "2 oz Beefeater Gin\n1 oz Carpano Antica (Cocchi Sweet Vermouth)\n1/4 oz Campari\n1/4 oz Angostura Bitters\n1 tsp Sugar Cane Syrup (JM Sirop de Canne)\nShake with ice, strain into a cocktail coupe, and garnish with a grapefruit (orange) twist.\nTwo Mondays ago, I was captivated by a recipe by Nicholas Jarrett called the Evening Redness No. 1 that I spotted on the\nBarnotes\napp. Jarrett crafted this number at Philadelphia's Franklin Mortgage and Investment Co. back in 2009, and the drink reminded me of a embittered Martinez crossed with a hint of Negroni. As a side note, the Evening Redness No. 2 varied by calling for Junipero instead of Beefeater Gin as well as Amaro Nonino instead of Campari; since I lack Amaro Nonino at home, it was an easy choice to make. I trusted Jarrett's call to shake this straight spirits drink and figured that it would yield a frothiness from the Angostura Bitters.\nIn the glass, the Evening Redness No. 1 shared an orange and juniper nose that preceded a rich off-dry grape sip. Next gin, clove, cinnamon, and orange flavors on the swallow rounded out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XTo25xl_vH0Mw9HvUanuz0LjwT1QjyP8NTpTxUnM8f1cQ9PJDUqIobCxwOKMT99dJ7CxSdz7nrGXMJcVSH5lDbaYV7F_ckGBNi-LZArg3lgBI_cq1fdJ_B5gGKRBCqns7JXwtSL8-C_d/s320/eveningredness3026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XTo25xl_vH0Mw9HvUanuz0LjwT1QjyP8NTpTxUnM8f1cQ9PJDUqIobCxwOKMT99dJ7CxSdz7nrGXMJcVSH5lDbaYV7F_ckGBNi-LZArg3lgBI_cq1fdJ_B5gGKRBCqns7JXwtSL8-C_d/s800/eveningredness3026.jpg", "comment_count": 0 }, { "title": "amaro sour", "url": "https://cocktailvirgin.blogspot.com/2017/10/amaro-sour.html", "published": "2017-10-17T08:00:00.000-04:00", "updated": "2017-10-17T08:00:23.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Brad Parsons", "source": "Amaro", "year": null }, "categories": [ "amaro", "egg white", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Amaro (Ramazzotti)", "3/4 oz Bourbon (Fighting Cock 103)", "1 oz Lemon Juice", "1/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a rocks glass with ice or into a coupe without ice (rocks glass with ice), and garnish with a lemon-cherry flag.", "body_text": "1 1/2 oz Amaro (Ramazzotti)\n3/4 oz Bourbon (Fighting Cock 103)\n1 oz Lemon Juice\n1/4 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a rocks glass with ice or into a coupe without ice (rocks glass with ice), and garnish with a lemon-cherry flag.\nTwo Tuesdays ago, Andrea was in the mood for a digestif so I grabbed Brad Parson's\nAmaro\n. Out of the list of drinks I still want to make from that book, I was lured in by Brad's Amaro Sour that was based off of Jeffrey Morgenthaler's\nThe Best Amaretto Sour in the World\nrecipe. Brad swapped the amaretto for a dealer's choice pick of an amaro akin to Katie Emmerson and my\nKitty Leroy\nFix, and I opted for Ramazzotti which often gets overlooked on the amaro shelf despite being both affordable and flavorful.\nThe Amaro Sour when made with Ramazzotti began with a lemon and root beer aroma. Next, sweet caramel from the amaro was balanced by the lemon's crispness on the creamy sip, and the swallow offered root beer, licorice, and orange flavors that were well supported by the Bourbon backbone.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_G5Y2XbJ62fe5a3WniOM_M9lI4QxcayGJNp6HM9y9VjzUgq0QhzHCM7e5xZk-2MmnytrrQe3TjogLif17hkJsmeGH1Hm3gnnjFXBELFFbLsIx7fwzyzXH0HXitmMz49UqHta-7acoRkos/s320/amarosour3030.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_G5Y2XbJ62fe5a3WniOM_M9lI4QxcayGJNp6HM9y9VjzUgq0QhzHCM7e5xZk-2MmnytrrQe3TjogLif17hkJsmeGH1Hm3gnnjFXBELFFbLsIx7fwzyzXH0HXitmMz49UqHta-7acoRkos/s800/amarosour3030.jpg", "comment_count": 0 }, { "title": "hinky dinks fizzy", "url": "https://cocktailvirgin.blogspot.com/2017/10/hinky-dinks-fizzy.html", "published": "2017-10-18T08:00:00.000-04:00", "updated": "2017-10-18T08:00:24.512-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "blend", "attribution": { "creator": "Trader Vic's", "source": "Smuggler's Cove", "year": 1984 }, "categories": [ "apricot liqueur", "champagne", "gin", "lime juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "2 oz Sparkling Wine (Willm Blanc de Blancs)", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 oz London Dry Gin (Beefeater)", "1 oz Blended Lightly Aged Rum (Plantation 3 Star)" ], "instructions": "Blend all but the sparkling wine with 12 oz crushed ice and 4-6 small ice cubes, and pour with a gated strain into a 22 oz snifter with the sparkling wine (shake with ice, strain into a 16 oz snifter with sparkling wine, and fill with crushed ice). Garnish with a mint sprig (mint and a nasturtium).", "body_text": "2 oz Sparkling Wine (Willm Blanc de Blancs)\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 oz London Dry Gin (Beefeater)\n1 oz Blended Lightly Aged Rum (Plantation 3 Star)\nBlend all but the sparkling wine with 12 oz crushed ice and 4-6 small ice cubes, and pour with a gated strain into a 22 oz snifter with the sparkling wine (shake with ice, strain into a 16 oz snifter with sparkling wine, and fill with crushed ice). Garnish with a mint sprig (mint and a nasturtium).\nTwo Wednesdays ago, I was in a Tiki mood so I reached for the\nSmuggler's Cove\nbook and found the Hinky Dinks Fizzy. The drink was created by Trader Vic's in 1984 for their 50th anniversary, and it reminded me of their 1950s era\nRum Keg\npunch with a few changes including splitting the rum with gin, switching lemon to lime, and lightening the body with sparkling wine. The name itself pays tribute to the original name of the first Trader Vic's, Hinky Dink's. Once prepared, the Hinky Dinks Fizzy gave forth a mint and floral aroma that led into a carbonated lime and tropical passion fruit sip. Next, the gin's botanicals joined pineapple, white wine, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-Au4shdyoILze2M7qFeGD7FlCmOSfMrlr6yv7x9SNJYVl4IScNxofd9tPapaYRHrF_k0HddHNxpe7JOcyYEh8MceM79l0EcfjdVjg77XunKrpXw98rH9YJVS202_p_5kR2qGLMMdcpAN/s320/hinkydinks3034.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-Au4shdyoILze2M7qFeGD7FlCmOSfMrlr6yv7x9SNJYVl4IScNxofd9tPapaYRHrF_k0HddHNxpe7JOcyYEh8MceM79l0EcfjdVjg77XunKrpXw98rH9YJVS202_p_5kR2qGLMMdcpAN/s800/hinkydinks3034.jpg", "comment_count": 0 }, { "title": "first of four", "url": "https://cocktailvirgin.blogspot.com/2017/10/first-of-four.html", "published": "2017-10-19T08:00:00.000-04:00", "updated": "2017-10-19T08:00:12.830-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Luke DeYoung", "source": "Scofflaw", "year": null }, "categories": [ "creme de violette", "gin", "honey", "lemon juice", "suze" ], "ingredients": [ "1 1/2 oz Prairie Gin (Damrak)", "3/4 oz Lemon Juice", "1/2 oz Avèze Gentian Liqueur (Salers)", "1/4 oz Crème de Violette (Rothman & Winters)", "1/4 oz Honey Syrup" ], "instructions": "Shake with ice, strain into a cocktail glass, garnish with a cucumber slice (lemon twist).", "body_text": "1 1/2 oz Prairie Gin (Damrak)\n3/4 oz Lemon Juice\n1/2 oz Avèze Gentian Liqueur (Salers)\n1/4 oz Crème de Violette (Rothman & Winters)\n1/4 oz Honey Syrup\nShake with ice, strain into a cocktail glass, garnish with a cucumber slice (lemon twist).\nOn Thursday two weeks ago, I remembered the\nPunch Drinks\narticle\non how to use Avèze in cocktails. As I reread the text, the recipe that I decided to make with Luke DeYoung's First of Four that he crafted at Chicago's Scofflaw. I was curious to see if Salers would work just as well in DeYoung's riff on an\nAviation\nas it did in the\nOf Lambs and Lions\n.\nThe First of Four greeted the nose with a lemon bouquet with a hint of gentian; had I used the cucumber garnish, it probably would have brought out and complemented the gentian notes more than the lemon twist. Next, lemon on the sip transitioned into gin, earthy-herbal, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyQS0swscCRQfaAcAK_wNVtV8uFqWoPE1xXMbO0vUsScUzy4IyYUgbAtRRodFxJ7uX6a2oc98uOkPX4x7qDoUpYkHb8H1xtieEt-TG06Fd_o27sXHN80_ksdf2XMbg6Zksqsmiq8EZfbd/s320/firstoffour3036.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyQS0swscCRQfaAcAK_wNVtV8uFqWoPE1xXMbO0vUsScUzy4IyYUgbAtRRodFxJ7uX6a2oc98uOkPX4x7qDoUpYkHb8H1xtieEt-TG06Fd_o27sXHN80_ksdf2XMbg6Zksqsmiq8EZfbd/s800/firstoffour3036.jpg", "comment_count": 0 }, { "title": "yucatan bird", "url": "https://cocktailvirgin.blogspot.com/2017/10/yucatan-bird.html", "published": "2017-10-20T08:00:00.000-04:00", "updated": "2017-12-25T17:36:28.201-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "creme de cacao", "lime juice", "mezcal", "pineapple juice", "rum" ], "ingredients": [ "1 oz Mezcal (Fidencio Espadin Joven)", "1 oz Black Strap (or dark) Rum (Cruzan Black Strap)", "1 1/2 oz Pineapple Juice", "1/2 oz Crème de Cacao (Tempus Fugit)", "1/2 oz Campari", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a mint sprig; a pineapple wedge or leaves would make for a great garnish as well.", "body_text": "1 oz Mezcal (Fidencio Espadin Joven)\n1 oz Black Strap (or dark) Rum (Cruzan Black Strap)\n1 1/2 oz Pineapple Juice\n1/2 oz Crème de Cacao (Tempus Fugit)\n1/2 oz Campari\n1/2 oz Lime Juice\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a mint sprig; a pineapple wedge or leaves would make for a great garnish as well.\nTwo Fridays ago, I was thinking about how well Campari and crème de cacao work together such as in the\nStagecoach Mary\nand\nMon Sherry Amour\nas well as what a great duo mezcal and cacao are such as in the\nAsk the Dust\nand\nGuelaguetza\n. My mind wandered over to the Campari-Tiki drink the\nJungle Bird\n, and I wondered if I could split the spirit to dark or black strap rum and mezcal and split the liqueurs to Campari and cacao (or better stated switch the simple syrup to cacao)? I do know that mezcal works as a base spirit substitution in a Jungle Bird after having\none\nmade for me at Drink two years ago. For a name, I opted for the Yucatan Bird after the part of Mexico that contains rain forests, a good number of jungle birds, and much of Mexico's chocolate production.\nThe Yucatan Bird greeted the nose with mint aromas over chocolate and smoke nose. Next, pineapple, lime, and molasses on the sip were joined by smoky agave as well as molasses' and Campari's bitterness melding into chocolate on the swallow with a lingering smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9g43A1STIHIp9cdpyj8TjDnMdy4sWCUNUw85yQ1eEq8jwtdx9a5K8AU9Lj7HyITanJgotDdCI608v1lDDXpfJ3gIWM5SRLpIM0dgAB2bKVw2xt0sQE-7HXZkEJoQcC8va40bT79GFWmE/s320/yucatanbird3040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9g43A1STIHIp9cdpyj8TjDnMdy4sWCUNUw85yQ1eEq8jwtdx9a5K8AU9Lj7HyITanJgotDdCI608v1lDDXpfJ3gIWM5SRLpIM0dgAB2bKVw2xt0sQE-7HXZkEJoQcC8va40bT79GFWmE/s800/yucatanbird3040.jpg", "comment_count": 0 }, { "title": "dry tongue therapy", "url": "https://cocktailvirgin.blogspot.com/2017/10/dry-tongue-therapy.html", "published": "2017-10-21T08:00:00.000-04:00", "updated": "2017-10-21T08:00:19.418-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Guillermo Bravo", "source": "Featherweight", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "gin", "grapefruit juice", "lime juice", "rum (white)", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "6 dash Angostura Bitters", "4 dash Absinthe (1/8 oz St. George)", "1/2 oz Cinnamon Syrup", "1/2 oz Falernum (Velvet)", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "3/4 oz Pedro Ximenez Sherry (Lustau)", "3/4 oz Gin (Damrak)", "1 oz Wray & Nephew Overproof White Rum" ], "instructions": "Whip shake with pebble ice and pour into a tulip glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a half grapefruit wheel, mint, and a smoldering cinnamon stick.", "body_text": "6 dash Angostura Bitters\n4 dash Absinthe (1/8 oz St. George)\n1/2 oz Cinnamon Syrup\n1/2 oz Falernum (Velvet)\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n3/4 oz Pedro Ximenez Sherry (Lustau)\n3/4 oz Gin (Damrak)\n1 oz Wray & Nephew Overproof White Rum\nWhip shake with pebble ice and pour into a tulip glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a half grapefruit wheel, mint, and a smoldering cinnamon stick.\nTwo Saturdays ago, I was in a Tiki mood, so I decided to make one of the drinks that I had spotted on\nPunch\ncalled the Dry Tongue Therapy. The recipe was crafted by Guillermo Bravo of Brooklyn's Featherweight, and the combination reminded me of a\nJet Pilot\nwith gin and sweet raisiny sherry in place of two of the rums. Once prepared, the aroma was mostly the acrid scent of cinnamon smoke over more soothing mint and grapefruit elements. Next, grape from the sherry joined grapefruit notes on the sip, and funky rum, raisin, cinnamon, clove, and anise flavors on the swallow closed out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhJNhoJVxSfY-X9-p-y5a5uShzarT7nud92BtFALAWUcpbL_k_Wcs4v5jgk2g9uiX6jIZXVU1gE0gzmTbUbCFbLuzIVT0_vQth2UF8kNhLESgWXtA9F7_qL7Kz-3iahcjNgEhwvRtQPZx/s320/drytonguetherapy3045.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhJNhoJVxSfY-X9-p-y5a5uShzarT7nud92BtFALAWUcpbL_k_Wcs4v5jgk2g9uiX6jIZXVU1gE0gzmTbUbCFbLuzIVT0_vQth2UF8kNhLESgWXtA9F7_qL7Kz-3iahcjNgEhwvRtQPZx/s800/drytonguetherapy3045.jpg", "comment_count": 0 }, { "title": "disco nap", "url": "https://cocktailvirgin.blogspot.com/2017/10/disco-nap.html", "published": "2017-10-22T08:00:00.000-04:00", "updated": "2017-10-22T08:00:08.251-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "chartreuse (yellow)", "lime juice", "mezcal", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Sombra Mezcal", "3/4 oz Cucumber Syrup (1:1)", "1/2 oz Yellow Chartreuse", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Sombra Mezcal\n3/4 oz Cucumber Syrup (1:1)\n1/2 oz Yellow Chartreuse\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, I met up with Doug from the Ohio-based\nPegu Blog\nto give him another glimpse into the Boston bar scene. For a first stop, we convened at Brick & Mortar. From their disco-themed menu, I went with the Disco Nap for the combination of Chartreuse and cucumber reminded me of the\nIrma La Douce\n. The more I thought about it, the Irma was a Green Chartreuse cocktail and the closer concept was the\nGoing Back to Mezcali\nthat paired Yellow Chartreuse with cucumber.\nThe Disco Nap proffered a soothing cucumber nose with a hint of smoke. Next, lime, honey, and green vegetal notes on the sip were followed by smoky agave and cucumber flavors on the swallow. Overall, the drink teetered on a bit too sweet for my palate and perhaps knocking the cucumber syrup down a quarter ounce or the lime juice up a quarter ounce would help bring this drink into alignment for me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhYWqYeIZ6LwLxZ4TuMEKyJexnLay2rAxn9aZJwDMD_i0Vodmr0L1JU7cEMmJPr_8KLa-sinz3GheWI7upBKhyphenhyphenGkxN7NVQ3xQD70-UGRYsmz2TBGXGIWcvH922flOgN0bbRnDx5pIGl6E/s320/disconap3047.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhYWqYeIZ6LwLxZ4TuMEKyJexnLay2rAxn9aZJwDMD_i0Vodmr0L1JU7cEMmJPr_8KLa-sinz3GheWI7upBKhyphenhyphenGkxN7NVQ3xQD70-UGRYsmz2TBGXGIWcvH922flOgN0bbRnDx5pIGl6E/s800/disconap3047.jpg", "comment_count": 0 }, { "title": "skipaway", "url": "https://cocktailvirgin.blogspot.com/2017/10/skipaway.html", "published": "2017-10-23T08:00:00.000-04:00", "updated": "2017-10-23T08:00:06.908-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (Peychaud's)", "gin", "grapefruit juice", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz Gordon's Gin", "3/4 oz Grapefruit Juice", "1/4 oz Simple Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a Highball glass with 3 oz soda water, and top with ice. Garnish with a lime wedge and add straws.", "body_text": "1 1/2 oz Gordon's Gin\n3/4 oz Grapefruit Juice\n1/4 oz Simple Syrup\n2 dash Peychaud's Bitters\nShake with ice, strain into a Highball glass with 3 oz soda water, and top with ice. Garnish with a lime wedge and add straws.\nAfter Brick & Mortar, I took Pegu Doug across Mass Ave and one street over to Green Street to give him an idea of what Boston cocktail was like a decade or more ago via this Cambridge cocktail mecca. The other connection is that Green Street is where I met Misty Kalkofen back in 2007, and after her stint at Drink, she returned back to Cambridge to open Brick & Mortar where we had just been. For a drink, I opted for the Skipaway -- a drink that I not only have not had before but one that I have not spotted in any drink book or web search to date. This grapefruit and Peychaud's Bitters for lemon\nTom Collins\nbegan with a lime aroma from the garnish. Next, a carbonated grapefruit sip led into gin's juniper and other botanicals on the swallow with an anise and grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJQYkH271kKlA7U5SaT5tWCVp4cUymI2nCSE-lyGf2SpzD1mhF-J6FRGJVi3OMe4cK7QeVp20ZrKHONuPZphOE-Vze14kw_T9q8HVpsYmyJ6BlBuO_E6PV6Gie3RLjE5Evv7PrbGUN8-5/s320/skipaway3048.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJQYkH271kKlA7U5SaT5tWCVp4cUymI2nCSE-lyGf2SpzD1mhF-J6FRGJVi3OMe4cK7QeVp20ZrKHONuPZphOE-Vze14kw_T9q8HVpsYmyJ6BlBuO_E6PV6Gie3RLjE5Evv7PrbGUN8-5/s800/skipaway3048.jpg", "comment_count": 0 }, { "title": "hike in the dessert", "url": "https://cocktailvirgin.blogspot.com/2017/10/hike-in-dessert.html", "published": "2017-10-23T10:00:00.000-04:00", "updated": "2017-10-23T10:00:22.254-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "David Sheridan", "source": "Wheated", "year": null }, "categories": [ "lime juice", "scotch", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "1 oz Lime Juice", "3/4 oz Agave Syrup (2:1)", "4 leaf Sage (and a 5th one for garnish)" ], "instructions": "Muddle sage leaves (I did this in the agave syrup). Add the rest of the ingredients, shake with ice, strain into a cocktail coupe rinsed with Laphroaig Scotch, and garnish with a fresh sage leaf.", "body_text": "2 oz Blanco Tequila (Cimarron)\n1 oz Lime Juice\n3/4 oz Agave Syrup (2:1)\n4 leaf Sage (and a 5th one for garnish)\nMuddle sage leaves (I did this in the agave syrup). Add the rest of the ingredients, shake with ice, strain into a cocktail coupe rinsed with Laphroaig Scotch, and garnish with a fresh sage leaf.\nFor the cocktail hour two Mondays ago, I turned to the\nBrooklyn Bartender\nbook and found the Hike in the Desert that reminded me a little of the\nOaxacan Smash\n. The Hike in the Desert was crafted by David Sheridan of Brooklyn's Wheated from a description of a drink with sage and Laphroaig Scotch; while he could not work out the drink with the single malt as the base, he was able to concoct this recipe using it as an accent.\nIn the glass, the Hike in the Desert presented peaty smoke joined by sage spice. Next, lime on the sip gave way to tequila and sage on the swallow with a tart lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJF7-f8hySWmhWD5DVV2b6Qt7wURkwAT0ySOlyZGLuezcM3YPf6rx0_qAaAcVHrtZDbw47EL3pUQYQmUXaPL0qEr2dvQX0C_vyPtnvYFJJZfWXMKTI1VOJkghwQyh3v_oj6cX_MSSeIfHM/s320/hikedesert3054.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJF7-f8hySWmhWD5DVV2b6Qt7wURkwAT0ySOlyZGLuezcM3YPf6rx0_qAaAcVHrtZDbw47EL3pUQYQmUXaPL0qEr2dvQX0C_vyPtnvYFJJZfWXMKTI1VOJkghwQyh3v_oj6cX_MSSeIfHM/s800/hikedesert3054.jpg", "comment_count": 2 }, { "title": "church key", "url": "https://cocktailvirgin.blogspot.com/2017/10/church-key.html", "published": "2017-10-24T08:00:00.000-04:00", "updated": "2017-10-24T08:00:26.937-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Billy Helmkamp", "source": "The Whistler", "year": 2009 }, "categories": [ "genever", "lemon juice", "pear liqueur", "pimento dram", "simple syrup" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Rothman & Winter Pear Liqueur", "1/2 oz Simple Syrup", "3/4 oz Lemon Juice", "1 bsp Allspice Dram (1/8 oz St. Elizabeth)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Rothman & Winter Pear Liqueur\n1/2 oz Simple Syrup\n3/4 oz Lemon Juice\n1 bsp Allspice Dram (1/8 oz St. Elizabeth)\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I was browsing the\nBarnotes\napp when I spotted the Church Key that Billy Helmkamp created for the 2009 menu at Chicago's Whistler. Since I enjoyed the combination of Genever and pear in the\nSmokey the Pear\nas well as Helmkamp's\nFree Rider\n, I decided to give this one a go. Once served, the Church Key offered a malt and pear aroma. Next, the Genever's malt joined lemon and orchard fruit notes on the sip, and the swallow gave forth Genever's bitter herbal elements in addition to pear and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUpW9Z55L7usKrfB3kUPaC_pwovld9z7F5E-jBgNbr97uodzcJNOmF4rW9c1NM6gnJ9xvvZvL4iyRnExFp2qHPcL1cO69Pce2iL-vcEO7jpW7CtTHpt2zT0XkALH4kHPgVjre6RmxYNxl/s320/churchkey3057.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUpW9Z55L7usKrfB3kUPaC_pwovld9z7F5E-jBgNbr97uodzcJNOmF4rW9c1NM6gnJ9xvvZvL4iyRnExFp2qHPcL1cO69Pce2iL-vcEO7jpW7CtTHpt2zT0XkALH4kHPgVjre6RmxYNxl/s800/churchkey3057.jpg", "comment_count": 0 }, { "title": "the modern prometheus", "url": "https://cocktailvirgin.blogspot.com/2017/10/the-modern-prometheus.html", "published": "2017-10-25T08:00:00.000-04:00", "updated": "2017-10-25T08:00:01.748-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "Whitechapel", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "falernum", "genever", "gin", "grapefruit juice", "lime juice", "simple syrup", "sloe gin" ], "ingredients": [ "1 1/2 oz Hayman's Royal Dock Navy Strength Gin", "1 1/2 oz Diep 9 Genever (Rutte Old Simon Genever)", "1 oz Plymouth Sloe Gin (Atxa Patxaran)", "1/2 oz Velvet Falernum", "1/2 oz Simple Syrup", "3/4 oz Grapefruit Juice", "3/4 oz Lime Juice", "2 dash Absinthe (1/8 oz Pernod Absinthe)", "1 dash Cinnamon Bitters (1 dash Angostura Bitters + 1 dash Fee's Whiskey Barrel Bitters (instead of cinnamon-steeped Angostura))" ], "instructions": "Shake with ice, strain into a Zombie glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.", "body_text": "1 1/2 oz Hayman's Royal Dock Navy Strength Gin\n1 1/2 oz Diep 9 Genever (Rutte Old Simon Genever)\n1 oz Plymouth Sloe Gin (Atxa Patxaran)\n1/2 oz Velvet Falernum\n1/2 oz Simple Syrup\n3/4 oz Grapefruit Juice\n3/4 oz Lime Juice\n2 dash Absinthe (1/8 oz Pernod Absinthe)\n1 dash Cinnamon Bitters (1 dash Angostura Bitters + 1 dash Fee's Whiskey Barrel Bitters (instead of cinnamon-steeped Angostura))\nShake with ice, strain into a Zombie glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.\nTwo Wednesdays ago, I decided to make another Tiki number that I had spotted in\nPunch\nthe same time that I had spotted the Dry Tongue Therapy. This one was the Modern Prometheus by Martin Cate at San Francisco's Whitechapel. Here, he took the classic\nZombie\nand replaced the three rums with three types of gin: Genever, dry, and sloe. Once prepared and garnished, the Modern Prometheus gave forth a mint aroma that preceded a grapefruit, lime, and berry sip. And the swallow rounded things off with malty gin flavors with an anise finish from the absinthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01ND-nfKRn60ZjtL5ljzLvbd1YozhqIijdhR_4kOHQNxpExxuzj_WwFc8eNu5qUe1Ajfw8ulUv8ETgV4H_i-YDHc8W24MwX5eWOlhBvAWLLuKug_qMt5s2Py5JjxMgo0SFKbA2N07_Uzm/s320/modernprometheus3062.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01ND-nfKRn60ZjtL5ljzLvbd1YozhqIijdhR_4kOHQNxpExxuzj_WwFc8eNu5qUe1Ajfw8ulUv8ETgV4H_i-YDHc8W24MwX5eWOlhBvAWLLuKug_qMt5s2Py5JjxMgo0SFKbA2N07_Uzm/s800/modernprometheus3062.jpg", "comment_count": 0 }, { "title": "uncle negroni", "url": "https://cocktailvirgin.blogspot.com/2017/10/uncle-negroni.html", "published": "2017-10-26T08:00:00.000-04:00", "updated": "2017-10-26T08:00:25.797-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Michele Fiordoliva", "source": "Negroni Bar", "year": null }, "categories": [ "bitters (mole)", "campari", "cynar", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2/3 oz Elijah Craig 12 Year Bourbon (3/4 oz Old Weller Antique 107)", "1 oz Carpano Antica (Cocchi Sweet Vermouth)", "3/4 oz Campari", "1/2 oz Cynar", "2 dash Molé Bitters (Bittermens)" ], "instructions": "Build in a double old fashioned glass, add ice, stir, and garnish with a dried orange slice (orange twist).", "body_text": "2/3 oz Elijah Craig 12 Year Bourbon (3/4 oz Old Weller Antique 107)\n1 oz Carpano Antica (Cocchi Sweet Vermouth)\n3/4 oz Campari\n1/2 oz Cynar\n2 dash Molé Bitters (Bittermens)\nBuild in a double old fashioned glass, add ice, stir, and garnish with a dried orange slice (orange twist).\nTwo Thursdays ago, I ventured into Gary Regan's\nThe Negroni\nbook to see if there were any passed over recipes worth trying. The one that called out to me was the Uncle Negroni crafted by Michele Fiordoliva at Munich's Negroni Bar as her interpretation of what sort of Negroni an American might want. Utilizing Bourbon as an all-American spirit, the recipe seemed like an intriguing Boulevardier or Left Hand variation that reminded me of Backbar's\nLeft Hand of Darkness\n. In the glass, the Uncle Negroni gave forth orange oil over some dark notes to the nose. Next, grape and malt on the sip led into whiskey and a mellow and rounded bitter flavor from the earthy Cynar balancing the sharper Campari on the swallow all followed by a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBBUVO8UZgvmMIBtGT5rXpxT0CCh6k-DI2eabdR6YT-5k3uNliH2ADlSeusvIfe5_VuCAx2bajGmVunHMi5_pDoQWeCxqCytG0E1iTqPYsTQma-lB_LCkVzggqWF2r0EwWjfuxJqMpUw1/s320/unclenegroni3065.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBBUVO8UZgvmMIBtGT5rXpxT0CCh6k-DI2eabdR6YT-5k3uNliH2ADlSeusvIfe5_VuCAx2bajGmVunHMi5_pDoQWeCxqCytG0E1iTqPYsTQma-lB_LCkVzggqWF2r0EwWjfuxJqMpUw1/s800/unclenegroni3065.jpg", "comment_count": 1 }, { "title": "andy shandy", "url": "https://cocktailvirgin.blogspot.com/2017/10/andy-shandy.html", "published": "2017-10-27T08:00:00.000-04:00", "updated": "2017-10-27T08:00:26.068-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Alastair Walker", "source": "A Spot at the Bar", "year": null }, "categories": [ "beer", "egg white", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Gin (Hayman's Royal Dock)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without and once with ice, strain into a Fizz glass (with 2 oz Two Roads Ok2berfest beer), and top with amber ale (1/2 oz more). I added a lemon twist as garnish.", "body_text": "1 oz Gin (Hayman's Royal Dock)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 Egg White\nShake once without and once with ice, strain into a Fizz glass (with 2 oz Two Roads Ok2berfest beer), and top with amber ale (1/2 oz more). I added a lemon twist as garnish.\nTwo Fridays ago, I opened up\nA Spot at the Bar\nand happened upon the Andy Shandy in the beer section of the book. The recipe was crafted by Alastair Walker at the Everleigh in Melbourne, and it reminded me of a Skip & Go Naked with egg white in the mix. I learned about that classic when I crafted a beer-for-Champagne French 75 that I dubbed the\nDutch 75\n; I called it that for I used left over Heineken Light for the impoverished-thinking Mixology Monday 36 \"Hard Drinks for Hard Times,\" and Dagreb alerted me to the similarity. Instead of the lager in the Skip & Go Naked, Walker called for an amber ale, and I answered that request with a local amber Oktoberfest-style beer.\nThe Andy Shandy gave forth a lemon and floral aroma. Next, a creamy sip shared lemon and malt notes, and the swallow presented juniper blending into hops and a sour grain note from the beer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJndi6peaC38YxsfyFQNzgr9gfmmJn_b3IB0VdTdkvkt8IenJExw4rp5A5UGHAtXnj1-MqoqY3_CmpbUAlFhDd8LxPH6sEDn8w-Etq5mo97_LbZcJQyVDWM7ATRaJUugL3iAJmIT9nNel/s320/andyshandy3068.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJndi6peaC38YxsfyFQNzgr9gfmmJn_b3IB0VdTdkvkt8IenJExw4rp5A5UGHAtXnj1-MqoqY3_CmpbUAlFhDd8LxPH6sEDn8w-Etq5mo97_LbZcJQyVDWM7ATRaJUugL3iAJmIT9nNel/s800/andyshandy3068.jpg", "comment_count": 0 }, { "title": "fascinator", "url": "https://cocktailvirgin.blogspot.com/2017/10/fascinator.html", "published": "2017-10-28T08:00:00.000-04:00", "updated": "2017-10-28T08:00:12.488-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "absinthe", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Gin (2 oz Damrak)", "1/4 jigger Dry Vermouth (1 oz Noilly Prat)", "2 dash Absinthe (1 bsp Pernod Absinthe)", "1 sprig Mint" ], "instructions": "Shake with ice (lightly muddle mint in mixing glass with ingredients and stir with ice) and strain into a cocktail glass. I added a floated mint leaf as garnish.", "body_text": "1/2 jigger Gin (2 oz Damrak)\n1/4 jigger Dry Vermouth (1 oz Noilly Prat)\n2 dash Absinthe (1 bsp Pernod Absinthe)\n1 sprig Mint\nShake with ice (lightly muddle mint in mixing glass with ingredients and stir with ice) and strain into a cocktail glass. I added a floated mint leaf as garnish.\nTwo Saturdays ago, I reached for Boothby's 1934\nWorld Drinks and How to Mix Them\nand found the Fascinator. The recipe reminded me of the\nCooperstown\n, but instead of being a Perfect Martini with mint, the Fascinator was a Dry Martini with absinthe and mint. In the glass, the Fascinator gave forth an herbal-driven anise and mint bouquet to the nose. Next, a clean, crisp, dry white wine sip with hints of vegetal greenness led into a swallow showcasing the gin botanicals and the mint blending into the absinthe's anise on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wh9eYBghfNRAf7RfKNqY_oUKvGsC2b-AiD1iY4kDqCGqqwteyajc8_8wzibTUVg1sKup3_QVKT4bLqikvWnQ9VhlFddOu0z_BljAj4Kc-wQfff1Kzq6jISW1M7tCTwZPCbu2cOC3P-wf/s320/fascinator3071.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wh9eYBghfNRAf7RfKNqY_oUKvGsC2b-AiD1iY4kDqCGqqwteyajc8_8wzibTUVg1sKup3_QVKT4bLqikvWnQ9VhlFddOu0z_BljAj4Kc-wQfff1Kzq6jISW1M7tCTwZPCbu2cOC3P-wf/s800/fascinator3071.jpg", "comment_count": 0 }, { "title": "crabapple fight!", "url": "https://cocktailvirgin.blogspot.com/2017/10/crabapple-fight.html", "published": "2017-10-28T11:55:00.001-04:00", "updated": "2017-11-10T12:36:14.181-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Cocktail Lab at Earl's Prudential", "year": 2017 }, "categories": [ "#other", "*original", "benedictine", "lemon juice", "scotch", "simple syrup (other)" ], "ingredients": [ "800 Boylston St in Boston" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist (a floated lemon twist flower)", "body_text": "I just bottled a syrup yesterday for my 5 Monday long residency at the\nCocktail Lab\nat\nEarl's Prudential\n. Starting\nMonday October 30th\nand throughout November, I will be manning the first floor bar from 5-11pm. Stop on by to see what new trio of drinks I will be serving! The Crabapple Fight below the photo is one of them and will be part of a this week's forage/still growing in my garden theme.\nFred at the Cocktail Lab\nEarl's Kitchen at the Prudential Center\n800 Boylston St in Boston\nMonday nights from 5-11pm October 30th, November 6th, 13th, 20th, 29th!\nThis drink was inspired by the crabapple jelly that I made for my wife Andrea this season after she revealed that she missed the jelly that her mom used to make for her using the crabapple trees in their yard. My crabapples were in my yard of Greater Somerville, and the jelly was so amazing that I decided to make syrup! Yes, crabapples are edible but they are not so tasty without adulteration due to their tartness and tannins, but with sugar added, they are delightful! Crabapples were historically used as pollinators for apple tree orchards mixed between the rows before moving on to be more ornamental yard plantings due to their great floral display.\nCrabapple Fight!\n• 1 3/4 oz Blended Scotch\n• 1/4 oz Benedictine\n• 1/2 oz Crabapple Syrup (*)\n• 1/2 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist (a floated lemon twist flower)\n(*)\nCrabapple Syrup (recipe makes a little over 24 oz/3 cup)\n• 4 cup sliced crabapples (remove stem & cut off the blossom end)\n• 2 cup sugar\n• 2 cup water\n• 1/2 tsp salt\nWash crabapples, remove stems, cut off the blossom end, and slice thinly. Leave in the skins and seeds and place them in a pot. Coat with sugar, mix well, and leave for an hour our more to extract. Add water, bring to a boil, cover, and let simmer for 30 minutes. Let cool or leave overnight to steep further. Strain through a tea towel or cheese cloth. The more gentle you are with the crabapples, the clearer the syrup. The more you mash them, the cloudier the syrup will be but perhaps more flavor will be extracted. Here, I was gentle except for a final squeeze through the tea towel which donated a hint of haziness to the syrup. Bottle and refrigerate. Adding 2 oz 80 proof vodka will help to stabilize the syrup (I did not add here in case I need to use it to make mocktails).\nPhoto taken at the Cocktail Lab 11/09/17", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAAhs-A5ENHAcz8aCPgKvoozbOx04vPBErVoH-Xbq6dtG284MHyo5xad4be0KRtUiYUIsvYZz0wmRfDTfsw5zKf251DvRjKOTHNkUXi4zLWN50O_73g5y6-frEz5RLPIwvreuBuuMTeYg/s320/crabapplesyrup_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7nORZkpsdBwEmgWJ7Pd9u5AveOzekl9WoAnmWc3MUCvsHVn-LpmqnFZRdybyOgM9lZ81MGYM2-ZdwlST5C99YtJcuBtNrzJv6P8UaehQt2eaHHquwfMx56ZVYlHxq7RUN52L3ALva1yT/s320/crabapplefight2_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAAhs-A5ENHAcz8aCPgKvoozbOx04vPBErVoH-Xbq6dtG284MHyo5xad4be0KRtUiYUIsvYZz0wmRfDTfsw5zKf251DvRjKOTHNkUXi4zLWN50O_73g5y6-frEz5RLPIwvreuBuuMTeYg/s800/crabapplesyrup_400.jpg", "comment_count": 0 }, { "title": "saigon special", "url": "https://cocktailvirgin.blogspot.com/2017/10/saigon-special.html", "published": "2017-10-29T08:00:00.000-04:00", "updated": "2017-10-29T08:00:08.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Charles H. Baker, Jr.", "source": "The Gentleman's Companion: Jigger, Beaker, and Glass", "year": 1925 }, "categories": [ "cognac", "cointreau", "egg white", "gin", "lemon juice" ], "ingredients": [ "1 pony Cognac (1 oz Courvoisier VS)", "1/2 pony Dry Gin (1/2 oz Citadelle)", "1/2 pony Cointreau (1/2 oz)", "1/2 tsp Lemon Juice (1/4 oz)", "2 tsp or so Egg White (1 Egg White)" ], "instructions": "Shake once without and once with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1 pony Cognac (1 oz Courvoisier VS)\n1/2 pony Dry Gin (1/2 oz Citadelle)\n1/2 pony Cointreau (1/2 oz)\n1/2 tsp Lemon Juice (1/4 oz)\n2 tsp or so Egg White (1 Egg White)\nShake once without and once with ice, strain into a cocktail glass, and garnish with a cherry.\nFor the cocktail hour on Sunday night two weeks ago, I delved back into Charles H. Baker, Jr.'s\nThe Gentleman's Companion: Jigger Beaker, and Glass\n. There, I was drawn to the Saigon Special that Baker discovered when his boat, the SS Resolute, stopped into South East Asia in 1925. Baker described how this recipe reminded him of the\nJerusalem's Between the Sheets\nthat he wrote about but with egg white and a bit sweeter in the balance. I ended up increasing the lemon juice to dry things out a bit though.\nThe Saigon Special provided a lemon and cherry nose with hints of orange and Cognac. Next, a creamy lemon and orange sip transitioned into a gin, orange, and brandy-filled swallow. Overall, the Saigon Special came across like a White Lady with brandy notes in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYu-fxETRFzto7s8lGs9hvL8qWFSmtQ-Ha-FV3bzLxTpkOnoBZS2EMSNTya2D0XNWiiOlI7NYhZjg7mIZkST0XtuxTwfnIYdoQ1XH4d2CZCd5JeZrLm4JH7c9GL5objwwl3ZnAmfvfpK9l/s320/saigonspecial.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYu-fxETRFzto7s8lGs9hvL8qWFSmtQ-Ha-FV3bzLxTpkOnoBZS2EMSNTya2D0XNWiiOlI7NYhZjg7mIZkST0XtuxTwfnIYdoQ1XH4d2CZCd5JeZrLm4JH7c9GL5objwwl3ZnAmfvfpK9l/s800/saigonspecial.jpg", "comment_count": 0 }, { "title": "skin & bones", "url": "https://cocktailvirgin.blogspot.com/2017/10/skin-bones.html", "published": "2017-10-30T08:00:00.000-04:00", "updated": "2017-10-30T08:00:28.490-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "aquavit", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "quinquina", "vermouth (dry)" ], "ingredients": [ "1 oz Brennivin Aquavit", "1 oz Dolin Dry Vermouth", "3/4 oz Bonal Gentiane-Quinquina", "1/4 oz Benedictine", "2 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass (in Sahil's original Instagram photo, it was a cocktail glass), and garnish with a lemon twist.", "body_text": "1 oz Brennivin Aquavit\n1 oz Dolin Dry Vermouth\n3/4 oz Bonal Gentiane-Quinquina\n1/4 oz Benedictine\n2 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass (in Sahil's original Instagram photo, it was a cocktail glass), and garnish with a lemon twist.\nTwo Mondays ago, I decided to visit bartender Sahil Mehta at Estragon for dinner. For a first cocktail, I looked through Sahil's drink notebook and spotted his drink of the day from a month ago that seemed like an interesting use of Brennivin aquavit by pairing it with Bonal. For a name, it got dubbed the Skin & Bones after the Foo Fighters song that mentioned \"Brennivin and cigarettes.\" Once in the glass, the Skin & Bones gave forth a lemon aroma with herbal hints to the nose. Next, a semi-dry red grape sip gave way to caraway and other herbal flavors on the swallow with a bitter spice finish. Moreover, I found the flavor balance came together more as the drink got a touch warmer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VL5cX1-5x9LBIIIfxWAZAAaWg7J1x3eHzLDYb6E_gOU8O3e-vjWX8cWN824K-QZTYqsI6of7NE-wrl7OXetgbhT1d7VC4VDMymnKVfNVgAYPCsfOwwdhS5j4kbPr1tCUNIgldWVv2NBj/s320/skinbones3076.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VL5cX1-5x9LBIIIfxWAZAAaWg7J1x3eHzLDYb6E_gOU8O3e-vjWX8cWN824K-QZTYqsI6of7NE-wrl7OXetgbhT1d7VC4VDMymnKVfNVgAYPCsfOwwdhS5j4kbPr1tCUNIgldWVv2NBj/s800/skinbones3076.jpg", "comment_count": 0 }, { "title": "wai wai", "url": "https://cocktailvirgin.blogspot.com/2017/10/wai-wai.html", "published": "2017-10-31T08:00:00.000-04:00", "updated": "2017-10-31T08:00:14.344-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "creme de banane", "lime juice", "orgeat", "rum", "sherry" ], "ingredients": [ "1 oz Hamilton's 86 Proof Guyana Rum", "1 oz Oloroso Sherry", "3/4 oz Giffard Banane du Bresil", "1/4 oz Orgeat", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Hamilton's 86 Proof Guyana Rum\n1 oz Oloroso Sherry\n3/4 oz Giffard Banane du Bresil\n1/4 oz Orgeat\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nFor my second drink at Estragon, I opted for Sahil Mehta's drink of the day from a week and a half ago that had more of a tropical slant. Given the Guyanese rum driving this drink, it got dubbed the Wai Wai after one of the nine indigenous tribes of Guyana. Once prepared, it shared a banana and nutty aroma to the nose. Next, grape and lime mingled on the sip before rum, banana, and nutty flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSzX52KbnI2-HcHIx4IVMu7eX0RfyEzk3BSxGla1efnj4SX54eEaWXtQQ7Z6AEAcf3oJhACMMQ699nMPU0VbkdWwPOzLIEKAODB1hzszYUk68cotwi1pGg86nmJD38JzyM7d-eDdWxMpK/s320/waiwai3079.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSzX52KbnI2-HcHIx4IVMu7eX0RfyEzk3BSxGla1efnj4SX54eEaWXtQQ7Z6AEAcf3oJhACMMQ699nMPU0VbkdWwPOzLIEKAODB1hzszYUk68cotwi1pGg86nmJD38JzyM7d-eDdWxMpK/s800/waiwai3079.jpg", "comment_count": 0 }, { "title": "pan american clipper", "url": "https://cocktailvirgin.blogspot.com/2017/10/pan-american-clipper.html", "published": "2017-10-31T10:00:00.000-04:00", "updated": "2017-10-31T10:00:02.749-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Gentleman's Companion", "year": null }, "categories": [ "absinthe", "applejack", "grenadine", "lime juice" ], "ingredients": [ "1 jigger Applejack or Calvados (2 oz Copper & Kings Floodwall Apple Brandy)", "1 scant pony Lime Juice (1/2 oz)", "1 tsp Grenadine (1/2 oz)", "1 dash Absinthe (1 bsp Copper & Kings Absinthe Blanche)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 jigger Applejack or Calvados (2 oz Copper & Kings Floodwall Apple Brandy)\n1 scant pony Lime Juice (1/2 oz)\n1 tsp Grenadine (1/2 oz)\n1 dash Absinthe (1 bsp Copper & Kings Absinthe Blanche)\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, the topic of Charles H. Baker, Jr.'s\nThe Gentleman's Companion\ncame up earlier in the day, and I decided to find that evening's refreshment from those pages. There, I spotted the Pan American Clipper that Baker attributed to be \"from the notebook of one of our pilot friends who -- when off duty -- may seek one.\" The recipe seemed like the Cuban\nAviacion\nwith lime instead of lemon, a\nJack Rose\nwith absinthe, or a\nShrunken Skull\nwith apple brandy instead of rum. Since the Aviacion was published around the same time as the Pan American Clipper during the heyday of the flying boat, perhaps they stem from the same genesis with different names (especially considering that Cuban recipes were often vague as to whether\nlimón\nmeant lemon or lime).\nThe Pan American Clipper began with an apple and anise bouquet. Next, a dry lime joined a vague fruit note from the apple brandy or the pomegranate on the sip, and the swallow paired the apple with the pomegranate's berry flavor with an absinthe's anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFxDXjlciJzB_5pzMq8UgPLL8oNvZDCzvoGZRXzCfli8Oo65S7xlMNUPdpuJV2vrOifhcS8BWlHZRv8i-f3CF2OMT0miMr_2X5Y-7aFLLYm9VSy2XgWgSO6GawyuEebW47qCc2NGsgKY3/s320/panamericanclipper3080.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFxDXjlciJzB_5pzMq8UgPLL8oNvZDCzvoGZRXzCfli8Oo65S7xlMNUPdpuJV2vrOifhcS8BWlHZRv8i-f3CF2OMT0miMr_2X5Y-7aFLLYm9VSy2XgWgSO6GawyuEebW47qCc2NGsgKY3/s800/panamericanclipper3080.jpg", "comment_count": 0 }, { "title": "les sablons", "url": "https://cocktailvirgin.blogspot.com/2017/11/les-sablons.html", "published": "2017-11-01T08:00:00.000-04:00", "updated": "2017-11-01T08:00:20.469-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": null }, "categories": [ "#other", "benedictine", "gin", "lemon juice", "sherry", "simple syrup", "vodka" ], "ingredients": [ "1 1/2 oz Absolut Elyx Vodka (Citadelle Gin)", "1/2 oz Manzanilla Sherry", "1/2 oz Benedictine", "3/4 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Absolut Elyx Vodka (Citadelle Gin)\n1/2 oz Manzanilla Sherry\n1/2 oz Benedictine\n3/4 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nTwo Wendnesdays ago, I met friends at Les Sablons in Harvard Square. For a drink, I went with the namesake cocktail that has been attributed to bar director Jackson Cannon who also put the drink on the menu at sister restaurant Eastern Standard. As I have done with drinks such as the\nParisian Orchid\nand\nBeacon Fix\n, I asked if I could have the Les Sablons with gin; in keeping with the French theme, I requested Citadelle Gin which I had spotted elsewhere on the menu. With gin, the drink recipe read like a\nBarbara West\nwith Benedictine in the mix.\nThe Les Sablons with gin greeted the senses with a lemon, savory, and juniper nose. Next, the lemon and savory notes continued into the sip, and the swallow provided complementary gin and herbal flavors with a clean sherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKziXqxv4Ak4mBGlcm6MybCNIZeDYwcg59NSa8AmRq7uv6UW8tkHB7bqjWqNqNc2ORAI-s7QJX3wAmaiulVTC_MLH1vecBu08Onf7yMTUJpmkf9mXZzdg9IoCl86PRlk1q_glXQ5mMjJo/s320/lessablons3082.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKziXqxv4Ak4mBGlcm6MybCNIZeDYwcg59NSa8AmRq7uv6UW8tkHB7bqjWqNqNc2ORAI-s7QJX3wAmaiulVTC_MLH1vecBu08Onf7yMTUJpmkf9mXZzdg9IoCl86PRlk1q_glXQ5mMjJo/s800/lessablons3082.jpg", "comment_count": 0 }, { "title": "sally can't surf", "url": "https://cocktailvirgin.blogspot.com/2017/11/sally-cant-surf.html", "published": "2017-11-02T08:00:00.000-04:00", "updated": "2017-11-02T08:00:20.587-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "aperol", "bitters (other)", "orgeat", "rum", "tequila" ], "ingredients": [ "1 oz Espolon Tequila", "3/4 oz Appleton Estate Rum", "1/2 oz Orgeat", "1/4 oz Aperol", "2 dash Grapefruit Bitters", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Espolon Tequila\n3/4 oz Appleton Estate Rum\n1/2 oz Orgeat\n1/4 oz Aperol\n2 dash Grapefruit Bitters\n1 pinch Salt\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nOn my way from Harvard Square before meeting Andrea for dinner at Trina's Starlite Lounge, I popped into Kirkland Tap & Trotter for a round. For a drink, I requested the Sally Can't Surf that slightly reminded me of a\nJapanese\nin concept. In the glass, the Sally Can't Surf gave forth a lemon aroma with a fruity note from the Aperol. Next, a creamy orange-tinted sip shared the aged rum's caramel notes, and the swallow began with tequila and nutty flavors and ended with a bitter grapefruit finish and a richness from the rum and orgeat.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGy4E0FERyQCCIzjKQfUz0nEOWLnRkLdwziuqGSt3FdGD9DVZRTLOKIiVgSS-bo4CRw2UT27N0_xVmCmYTCe1UhfVNlkCsgpNs6fNobpM2vivhXPIV6g4TL0-0RtD-xfwp9UoprA5GEbbR/s320/sallycantsurf3086.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGy4E0FERyQCCIzjKQfUz0nEOWLnRkLdwziuqGSt3FdGD9DVZRTLOKIiVgSS-bo4CRw2UT27N0_xVmCmYTCe1UhfVNlkCsgpNs6fNobpM2vivhXPIV6g4TL0-0RtD-xfwp9UoprA5GEbbR/s800/sallycantsurf3086.jpg", "comment_count": 0 }, { "title": "sun and shadow", "url": "https://cocktailvirgin.blogspot.com/2017/11/sun-and-shadow.html", "published": "2017-11-02T10:00:00.000-04:00", "updated": "2019-07-25T15:19:29.435-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "apricot liqueur", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "2 1/2 oz Dark Jamaican Rum (Coruba)", "3/4 oz Light 151 Proof Rum (Don Q)", "1/2 oz Apricot Brandy (Rothman & Winters)", "2 oz Pineapple Juice" ], "instructions": "Shake with ice, strain into a 14 oz glass (Tiki mug), and fill with ice.", "body_text": "2 1/2 oz Dark Jamaican Rum (Coruba)\n3/4 oz Light 151 Proof Rum (Don Q)\n1/2 oz Apricot Brandy (Rothman & Winters)\n2 oz Pineapple Juice\nJuice 1/2 Lime (1/2 oz)\nShake with ice, strain into a 14 oz glass (Tiki mug), and fill with ice.\nTwo Thursdays ago, I searched through Trader Vic's 1972\nBartender's Guide\nand spotted the Sun and Shadow. The name reminded me of Joe Scialom's 1957\nSol y Sombra\n; however, the Scialom's recipe as provided by Jeff Berry's\nPotions of the Caribbean\nhad different rums and an addition of bitters. Therefore, the Trader Vic drink seemed perhaps distinct enough to make as a variation.\nThe Sun and Shadow presented a mint and peppery floral nose given my choice of mint sprigs and nasturtium blossom garnish. Next, lime, the dark rum's caramel, and a hint of pineapple on the sip transitioned into dark rum, overproof rum's heat, and apricot flavors modulated by pineapple on the swallow. Overall, it was not greatly different from the Sol y Sombra save for how the greater amount of dark rum and inclusion of overproof rum shifted the flavor balance away from the fruit notes to a darker and more boozy hot and dry drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgg7wLo5YTHFtFKpFTvVg4Jm9iiCnDSPpE47GWplbNWV1O4eCJfOvHmvdRhwPxo4BxDGU56S9lx0ZThgLtFh6JB6vzK4Jkeuj7hPDqEdQvovjHJpY0PRnXak5sV6S1cks7Z0AOaKt-V_m/s320/sunshadow3089.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgg7wLo5YTHFtFKpFTvVg4Jm9iiCnDSPpE47GWplbNWV1O4eCJfOvHmvdRhwPxo4BxDGU56S9lx0ZThgLtFh6JB6vzK4Jkeuj7hPDqEdQvovjHJpY0PRnXak5sV6S1cks7Z0AOaKt-V_m/s800/sunshadow3089.jpg", "comment_count": 2 }, { "title": "stone", "url": "https://cocktailvirgin.blogspot.com/2017/11/stone.html", "published": "2017-11-03T08:00:00.000-04:00", "updated": "2017-11-03T08:00:02.033-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "rum", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/2 jigger Sherry (1 1/2 oz Lustau Amontillado)", "1/4 Sweet Vermouth (3/4 oz Cocchi)", "1/4 Bacardi (3/4 oz Clement Premiere Canne Rhum Agricole Blanc)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Sherry (1 1/2 oz Lustau Amontillado)\n1/4 Sweet Vermouth (3/4 oz Cocchi)\n1/4 Bacardi (3/4 oz Clement Premiere Canne Rhum Agricole Blanc)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nOn Friday two weeks ago, I delved into wine chapter of\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Stone. I followed the book's recommendation to substitute a rhum agricole for the call of early Bacardi Rum, and I figured that Rhum Clement would offer a bit of intrigue here. Once prepared, the Stone gave forth a grassy and mineral nose from the rhum agricole that joined notes of nutty grape from the sherry. Next, grape fill the sip, and it continued on into the swallow where it mingled with grassy rum flavors and was chased by a nutty and bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WyWhFRxNXpuLZi0sk6gF4b1oZ2xuHUMR9jEdokkH3xGXYG8Z2zMUFfydLj8A2wTCd9tqz8b0dg8M-zpSkznUOvrxgLc_YFLzwC2W0VhLLk1Nj7AhTH3J8pSOqN-H31krtp3DlVSzAaRx/s320/stone3091.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WyWhFRxNXpuLZi0sk6gF4b1oZ2xuHUMR9jEdokkH3xGXYG8Z2zMUFfydLj8A2wTCd9tqz8b0dg8M-zpSkznUOvrxgLc_YFLzwC2W0VhLLk1Nj7AhTH3J8pSOqN-H31krtp3DlVSzAaRx/s800/stone3091.jpg", "comment_count": 0 }, { "title": "puhi", "url": "https://cocktailvirgin.blogspot.com/2017/11/puhi.html", "published": "2017-11-04T08:00:00.000-04:00", "updated": "2017-11-04T08:00:11.974-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jenna Rycroft", "source": "No. 9 Park", "year": 2015 }, "categories": [ "amaro", "bitters (mole)", "cynar", "sherry", "tequila" ], "ingredients": [ "1 oz Añejo Tequila (Lunazul Reposado)", "1 oz Lustau Oloroso Sherry", "1 oz Amaro Ramazzotti", "1 oz Cynar", "2 dash Bittermens Molé Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist.", "body_text": "1 oz Añejo Tequila (Lunazul Reposado)\n1 oz Lustau Oloroso Sherry\n1 oz Amaro Ramazzotti\n1 oz Cynar\n2 dash Bittermens Molé Bitters\nStir with ice, strain into a rocks glass, and garnish with orange oil from a twist.\nTwo Saturdays ago, I was perusing the\nOnTheBar\ndrink database when I spotted an interesting drink from Jenna Rycroft called the Puhi. Puhi is the Hawaiian word for eel, and it appeared part of her circa 2015 series at No. 9 Park that included the\n'I'iwi Bird\n. Since the combination seemed like a good digestif and nightcap, I gave it a go. In the glass, the Puhi shared an orange aroma over nutty sherry and root beer notes. Next, the amari's caramel joined the sherry's grape on the sip, and the swallow displayed the great interplay of tequila and Cynar's vegetal flavors along with complementary coffee and chocolate notes from the other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZzC5MwpaBoI8RQiW8IX35u8Mu5m7AzsJo258NdyrzNCNN7M1ctkXyc0mLtF5LeYgC2GCuQW0hrPG4ApZOC-Kw2S6XPox0H6sS6e41NJqM3cpNBEkCdhcYiOSHgZ10sXKTpE7c7gzYmMV/s320/puhi3094.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZzC5MwpaBoI8RQiW8IX35u8Mu5m7AzsJo258NdyrzNCNN7M1ctkXyc0mLtF5LeYgC2GCuQW0hrPG4ApZOC-Kw2S6XPox0H6sS6e41NJqM3cpNBEkCdhcYiOSHgZ10sXKTpE7c7gzYmMV/s800/puhi3094.jpg", "comment_count": 0 }, { "title": "the last waltz", "url": "https://cocktailvirgin.blogspot.com/2017/11/the-last-waltz.html", "published": "2017-11-05T08:00:00.000-05:00", "updated": "2017-11-05T08:00:20.455-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Justin Powell and Bobbi Kay", "source": "Pauly Saal", "year": null }, "categories": [ "bitters (Angostura)", "bitters (mole)", "champagne", "chartreuse (yellow)", "cherry brandy", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Rye Whiskey (Rittenhouse)", "1/4 oz Cherry Heering", "1 tsp Yellow Chartreuse", "1 dash Angostura Bitters", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe with 2 oz sparkling wine (90+ Cellars Prosecco), and garnish with a lemon twist.", "body_text": "1/2 oz Rye Whiskey (Rittenhouse)\n1/4 oz Cherry Heering\n1 tsp Yellow Chartreuse\n1 dash Angostura Bitters\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail coupe with 2 oz sparkling wine (90+ Cellars Prosecco), and garnish with a lemon twist.\nTwo Sundays ago, I thumbed through the new issue of\nImbibe Magazine\nand spotted the section of Holiday cocktails. There, I was drawn to the Last Waltz by Justin Powell and Bobbi Kay at Berlin's Pauly Saal. Once prepared, the Last Waltz donated a lemon and rye aroma to the nose. Next, sparkling wine and a dark fruit note from the Cherry Heering filled the sip, and the swallow offered rye, chocolate, cherry, and spice flavors that made Andrea comment that it was \"like a lightly carbonated Manhattan.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYhVMO_-7zVal8QVTXjNh5wzXantvILY9cHv2svvAnWavWMH57qwi-kiWf7G9OzevmCzBry_IWbz3IFYz7OFHML43HcTQbiTHli2Gr0d9VLS3nVw8666NRF5-zZdhShEgwom4JYMfhVoE/s320/lastwaltz3096.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYhVMO_-7zVal8QVTXjNh5wzXantvILY9cHv2svvAnWavWMH57qwi-kiWf7G9OzevmCzBry_IWbz3IFYz7OFHML43HcTQbiTHli2Gr0d9VLS3nVw8666NRF5-zZdhShEgwom4JYMfhVoE/s800/lastwaltz3096.jpg", "comment_count": 0 }, { "title": "d.w.b.", "url": "https://cocktailvirgin.blogspot.com/2017/11/dwb.html", "published": "2017-11-06T08:00:00.000-05:00", "updated": "2017-11-06T08:00:20.388-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "batavia arrack", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz La Favorite Rhum Agricole Blanc (Clement Premiere Canne)", "1/2 oz Batavia Arrack Van Oosten", "3/4 oz Lime Juice", "1/2 oz 2:1 Cane Sugar Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).", "body_text": "2 oz La Favorite Rhum Agricole Blanc (Clement Premiere Canne)\n1/2 oz Batavia Arrack Van Oosten\n3/4 oz Lime Juice\n1/2 oz 2:1 Cane Sugar Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).\nTwo Mondays ago, I reached for the\nDeath & Co. Cocktail Book\nand ended up in the Daiquiri variation section. There, Phil Ward's 2008-vintage D.W.B. or Daiquiri with Benefits seemed like a good way to cap off the evening. For a spirit base in an otherwise straightforward Daiquiri was the funky combination of rhum agricole and Batavia Arrack which I have only had paired together in the\nSang et Sable\n. Once shaken and strained, the nose offered grassiness from the rhum agricole and a funk from both liquors that were brightened by the lime aroma. Next, the lime sang out on the sip, and the swallow was the intriguing transition of grassy flavors finishing with dry funk from the Batavia Arrack.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-aw1nhfDyXV34y1mcz0If9H8Oh1YD3R9D31pCrT_8eDWNm_cxV4L6_UY2jVZp5X8FKesPcO4GWxg2gFkjppg_vCLhurv8dtqwFS4_oDAglSXPYxxlpfarYlsMOOonXD9Gps4PWHLhXi_1/s320/dwb3097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-aw1nhfDyXV34y1mcz0If9H8Oh1YD3R9D31pCrT_8eDWNm_cxV4L6_UY2jVZp5X8FKesPcO4GWxg2gFkjppg_vCLhurv8dtqwFS4_oDAglSXPYxxlpfarYlsMOOonXD9Gps4PWHLhXi_1/s800/dwb3097.jpg", "comment_count": 0 }, { "title": "gun club punch #2", "url": "https://cocktailvirgin.blogspot.com/2017/11/gun-club-punch-2.html", "published": "2017-11-07T08:00:00.000-05:00", "updated": "2017-11-07T08:00:10.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "curacao", "grapefruit juice", "lime juice", "rock candy syrup", "rum" ], "ingredients": [ "1 1/2 oz Grapefruit Juice", "1 dash Rock Candy Syrup (2 demerara sugar cubes dissolved in above citrus juice)", "1 dash Curaçao (1/2 oz Van der Hum)", "1 1/2 oz Light Puerto Rican Rum (Angostura White Oak)", "1/2 oz 151 Proof Demerara Rum (El Dorado)" ], "instructions": "Blend with a scoop of ice, pour into a Big Shot mug, and fill with ice cubes (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with fresh mint and a fruit stick (mint sprigs and grapefruit swath).", "body_text": "Juice 1 Lime (1 oz)\n1 1/2 oz Grapefruit Juice\n1 dash Rock Candy Syrup (2 demerara sugar cubes dissolved in above citrus juice)\n1 dash Curaçao (1/2 oz Van der Hum)\n1 1/2 oz Light Puerto Rican Rum (Angostura White Oak)\n1/2 oz 151 Proof Demerara Rum (El Dorado)\nBlend with a scoop of ice, pour into a Big Shot mug, and fill with ice cubes (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with fresh mint and a fruit stick (mint sprigs and grapefruit swath).\nTwo Tuesdays ago, I was feeling in a tropical drink mood, so I selected Trader Vic's 1972\nBartender's Guide\nfrom the book shelf. There in the punch section was the second variation of the Gun Club Punch; I had made the\nfirst variation\nabout two years ago. In the second variation, the juices went from lime and pineapple to lime and grapefruit and the sweeteners from grenadine and curaçao to rock candy syrup and curaçao; moreover, the partner of the light Puerto Rican rum switched from dark Jamaican to overproof Demerara. In both cases, I upped the sweeteners to better balance the lime juice's tartness.\nThe Gun Club Punch #2 gave forth a mint and grapefruit aroma from the garnishes. Next, lime and grapefruit mingled on the sip, and the swallow shared rum, orange, and vanilla notes. Overall, the rums, lime, and grapefruit reminded me of a\nJet\nPilot\nalbeit in a more mellow format without all of the spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlby-13w1bVNZsnFKkLqnnkaFyfS2jS0GmUDu37WTP-1NKmLl3oMyHr1CAkntjAaCy15OBhBMdneKb2YHBXNVQuyWcAjx_E8gffcBK-iPY6V2ku6JRpkKwQndzzQV7LAz6fhvwBFq4GFQK/s320/gunclub2_3100.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlby-13w1bVNZsnFKkLqnnkaFyfS2jS0GmUDu37WTP-1NKmLl3oMyHr1CAkntjAaCy15OBhBMdneKb2YHBXNVQuyWcAjx_E8gffcBK-iPY6V2ku6JRpkKwQndzzQV7LAz6fhvwBFq4GFQK/s800/gunclub2_3100.jpg", "comment_count": 0 }, { "title": "gunwale punch", "url": "https://cocktailvirgin.blogspot.com/2017/11/gunwale-punch.html", "published": "2017-11-08T08:00:00.000-05:00", "updated": "2020-06-24T08:53:11.441-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "apricot liqueur", "grapefruit juice", "lime juice", "rum (white)", "swedish punsch", "tequila" ], "ingredients": [ "1/2 oz Lime Juice", "1 oz Grapefruit Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Swedish Punsch (Kronan)", "1 oz Rhum Agricole Blanc (Clement Premiere Canne)", "1 oz Blanco Tequila (Cimarron)", "10 drop Absinthe (St. George)" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint.", "body_text": "1/2 oz Lime Juice\n1 oz Grapefruit Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Swedish Punsch (Kronan)\n1 oz Rhum Agricole Blanc (Clement Premiere Canne)\n1 oz Blanco Tequila (Cimarron)\n10 drop Absinthe (St. George)\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint.\nAfter the previous night's enjoyment of the\nGun Club Punch #2\n, I decided to riff on the combination by switching the sweeteners from curaçao and rock candy syrup to apricot liqueur and Swedish punsch that had worked rather well in the\nHavana Cocktail\n. Moreover, I changed spirit base to a rhum agricole and tequila that impressed me in Martin Cate's\nMenehune Gonzalez\n. With the rum, grapefruit, and lime trio, I wanted to take a step closer to the\nJet Pilot\nby adding back a small amount of spice through a dash of absinthe.\nIn the mug, the garnishes greeted the nose with a mint and peppery floral bouquet. Next, grapefruit and lime on the sip transitioned into the combination of grassy and vegetal spirits and the apricot-Swedish punsch duo on the swallow with a light anise finish. Overall, the presence of apricot in the mix reminded me of the\nGolden Gun\nto some degree.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBR7jWau9XjqWL2lusQ3VyrTTMrqc2HeQFDOYtya1dga9wMXqnY4OcsFKgYvVdpG85P30wN9pFK0oW97D0g-z0bRbczhfri5zZOsi0S0Cs1CE4SA79y6t2oSuGP_9-E6eh2ACYYiZiMT9O/s320/gunwale3104.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBR7jWau9XjqWL2lusQ3VyrTTMrqc2HeQFDOYtya1dga9wMXqnY4OcsFKgYvVdpG85P30wN9pFK0oW97D0g-z0bRbczhfri5zZOsi0S0Cs1CE4SA79y6t2oSuGP_9-E6eh2ACYYiZiMT9O/s800/gunwale3104.jpg", "comment_count": 0 }, { "title": "devonshire", "url": "https://cocktailvirgin.blogspot.com/2017/11/devonshire.html", "published": "2017-11-09T08:00:00.000-05:00", "updated": "2017-11-09T08:00:06.012-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "cointreau", "maraschino", "sherry" ], "ingredients": [ "1 dash Cointreau (1/4 oz)", "1/4 Maraschino (1/4 oz Luxardo)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "Jigger 2/3 Sherry (2 1/4 oz Lustau Amontillado)\n1 dash Cointreau (1/4 oz)\n1/4 Maraschino (1/4 oz Luxardo)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Thursdays ago, I ventured into\nPioneers of Mixing at Elite Bars: 1903-1933\nand uncovered the Devonshire in the wine chapter. Given the Maraschino in the recipe, I figured that a nutty, oxidized sherry like an Amontillado would work perfectly here. Moreover, the combination of Cointreau, Maraschino, and Picon was one that I have seen in old recipes such as the\nMother-In-Law\nand\nWhite Rat\nand in newer ones like the\nHoskins\n, so I was excited to give it a try here with sherry.\nOnce built, the Devonshire shared an orange aroma over nutty grape and Maraschino notes. Next, the grape continued on into the sip along with a hint of orange, and this was chased by nutty sherry and cherry flavors on the swallow with a bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVk4ZvdYoa_J5RwJIduMQfJiwRv_9PZH2qZfqImqVdwT6sk8mizJ-oqN7cWhbyNPmI6D_-hgP0VzCGMNLGYevtw3muHMAC4dLr4CucACUflB_BWNtolSxqKxPRkyantb7F_EXa5hkDaB5/s320/devonshire3107.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVk4ZvdYoa_J5RwJIduMQfJiwRv_9PZH2qZfqImqVdwT6sk8mizJ-oqN7cWhbyNPmI6D_-hgP0VzCGMNLGYevtw3muHMAC4dLr4CucACUflB_BWNtolSxqKxPRkyantb7F_EXa5hkDaB5/s800/devonshire3107.jpg", "comment_count": 0 }, { "title": "pisco flower", "url": "https://cocktailvirgin.blogspot.com/2017/11/pisco-flower.html", "published": "2017-11-10T08:00:00.000-05:00", "updated": "2017-11-10T08:00:00.242-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Peychaud's)", "creme de violette", "egg white", "lemon juice", "pisco", "simple syrup", "st. germain" ], "ingredients": [ "1 1/4 oz Macchu Pisco", "1/2 oz Lemon Juice", "1/2 oz Tempus Fugit Crème de Violette", "1/2 oz St. Germain", "1/4 oz Simple Syurp", "1 dash Peychaud's Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with an edible orchid.", "body_text": "1 1/4 oz Macchu Pisco\n1/2 oz Lemon Juice\n1/2 oz Tempus Fugit Crème de Violette\n1/2 oz St. Germain\n1/4 oz Simple Syurp\n1 dash Peychaud's Bitters\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with an edible orchid.\nTwo Fridays ago, I needed to get out of the house so I walked over to Backbar. There, I found a seat in front of bartender Amanda Greenfield. For a first drink, I asked Amanda for the Pisco Flower that she attributed to Kat Lamper as her flowery take on a\nPisco Sour\n. Once prepared, the Pisco Flower contributed a floral aroma from the orchid garnish and violet liqueur. Next, a creamy lemon sip led into pisco and a medley of floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_1RCa7_rh09voXl8tG0m52uoHsoQQxjO8BFjfOLr7jggaECAkKj1pIq1TsqvRGpGvSy826RB45GuIJM1vPCvkSkzWHdlNTd6WZi-rtoco9ZXM1uRT879xBq7BrmTOxNgFRqI5b3-HKMy/s320/piscoflower3108.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_1RCa7_rh09voXl8tG0m52uoHsoQQxjO8BFjfOLr7jggaECAkKj1pIq1TsqvRGpGvSy826RB45GuIJM1vPCvkSkzWHdlNTd6WZi-rtoco9ZXM1uRT879xBq7BrmTOxNgFRqI5b3-HKMy/s800/piscoflower3108.jpg", "comment_count": 0 }, { "title": "punsch ghoul bowle", "url": "https://cocktailvirgin.blogspot.com/2017/11/punsch-ghoul-bowle.html", "published": "2017-11-11T08:00:00.000-05:00", "updated": "2017-11-11T08:00:09.764-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "batavia arrack", "creme de cacao", "lemon juice", "orange juice", "rum", "simple syrup", "wine (red)" ], "ingredients": [ "1 1/2 oz Appleton Estate Rum", "1/4 oz Smith & Cross Rum", "1/2 oz Batavia Arrack", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "1/2 oz Tempus Fugit Crème de Cacao", "1/4 oz Demerara Syrup" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, add a straw, and float 1/2 oz of house red wine. Normally, the outer vessel would contain dry ice in a water bath to garnish the drink with fog, but their supplier was out of dry ice that day.", "body_text": "1 1/2 oz Appleton Estate Rum\n1/4 oz Smith & Cross Rum\n1/2 oz Batavia Arrack\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n1/2 oz Tempus Fugit Crème de Cacao\n1/4 oz Demerara Syrup\nShake with ice, strain into a Collins glass, fill with crushed ice, add a straw, and float 1/2 oz of house red wine. Normally, the outer vessel would contain dry ice in a water bath to garnish the drink with fog, but their supplier was out of dry ice that day.\nFor my second drink at Backbar, I asked bartender Amanda Greenfield for the Punsch Ghoul Bowle which was the Halloween-themed drink of the week. The drink was crafted by Kat Lamper and was subtitled, \"A Halloween treat for grownups inspired by a punch bowl cocktail popular in 1900.\" When I inquired as to which drink it was based off of, I was shown David Wondrich's\nPunch\nbook that was open to the section on Punschglühbowle; that recipe consisted of two parts light red wine to one part Batavia Arrack along with orange juice, lemon juice, and sugar that was served both heated and flaming. Here, the drink was more spirit driven with the addition of Jamaican rums and flavored with chocolate liqueur.\nThe Punsch Ghoul Bowle began with a red wine aroma that gave way to a lemon and orange sip with a dark note from the crème de cacao. Next, the swallow showcased the funky rums and Arrack along with a complementary earthy note from the chocolate element. Over time, the red wine float entered the equation and appeared mostly in the sip.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP2kUjXgOzPaLHwDFltLz9w0QqeUejGDg8seJQsDA-hBj_MALBqRYgShP9nPVVhAkrwADMn_ixV2VDEHmM7O2PSBHLqBOSorDo0ThIeaf27RJ3Hp9vp-MFMCQrKljKApDMo_qIrqslCww/s320/punschghoul3112.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP2kUjXgOzPaLHwDFltLz9w0QqeUejGDg8seJQsDA-hBj_MALBqRYgShP9nPVVhAkrwADMn_ixV2VDEHmM7O2PSBHLqBOSorDo0ThIeaf27RJ3Hp9vp-MFMCQrKljKApDMo_qIrqslCww/s800/punschghoul3112.jpg", "comment_count": 0 }, { "title": "legendre mint julep", "url": "https://cocktailvirgin.blogspot.com/2017/11/legendre-mint-julep.html", "published": "2017-11-11T10:00:00.000-05:00", "updated": "2017-11-11T10:00:10.553-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "J. Marion Legendre", "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "herbsainte", "rum", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "1 Tbsp Water (1/2 oz)", "1 tsp Bar Sugar (2 Demerara Sugar Cubes)", "3-4 sprig Mint", "1 oz Bourbon (2 oz Fighting Cock 103)", "2 dash Jamaican Rum (1/4 oz Smith & Cross)", "1 dash Herbsaint (1/8+ oz)" ], "instructions": "Muddle mint with sugar and water (I dissolved the sugar before adding the mint to muddle). Add the rest of the ingredients, remove the muddled mint, and fill with crushed ice. Garnish with fresh mint sprigs and fruit (omit fresh fruit).", "body_text": "1 Tbsp Water (1/2 oz)\n1 tsp Bar Sugar (2 Demerara Sugar Cubes)\n3-4 sprig Mint\n1 oz Bourbon (2 oz Fighting Cock 103)\n2 dash Jamaican Rum (1/4 oz Smith & Cross)\n1 dash Herbsaint (1/8+ oz)\nMuddle mint with sugar and water (I dissolved the sugar before adding the mint to muddle). Add the rest of the ingredients, remove the muddled mint, and fill with crushed ice. Garnish with fresh mint sprigs and fruit (omit fresh fruit).\nTwo Saturdays ago, my search for that evening's drink led me to Trader Vic's 1972\nBartender's Guide\n. In the Julep section, I was lured in by the Legendre Mint Julep named after J. Marion Legendre who helped to create the absinthe-substitute Herbsaint in New Orleans circa 1934 after learning how to make absinthe while in France during World War I. Besides the Herbsaint, the Julep contained the classic trio of Bourbon, mint, and sugar along with a dash of\nJamaican rum\nwhich I often include in my Mint Juleps and Smashes. Once prepared, the Legendre Mint Julep shared a glorious mint bouquet to the nose. Next, a malt sip proffered a hint of vegetalness, and the swallow accented the Bourbon with a touch of rum funk and ended with a mint and anise finish. Indeed, the Herbsaint complemented the mint notes as they have in the\nPliny the Elder\nand\nPontarlier Julep\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7-dXRWvl5xSTp_9pnk70LiewbkF1HVjMIJU0GIpyj1skMFmVh1um8gLYZeTQ3fbG34RQ00merjJZMsCiQmq2wpizEsIEfYlkWNXc-zEjNTV5A7GRoDelvej7hoHfokB2IJVBIcUsZrjK/s320/legendrejulep3114.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7-dXRWvl5xSTp_9pnk70LiewbkF1HVjMIJU0GIpyj1skMFmVh1um8gLYZeTQ3fbG34RQ00merjJZMsCiQmq2wpizEsIEfYlkWNXc-zEjNTV5A7GRoDelvej7hoHfokB2IJVBIcUsZrjK/s800/legendrejulep3114.jpg", "comment_count": 1 }, { "title": "malecon", "url": "https://cocktailvirgin.blogspot.com/2017/11/malecon.html", "published": "2017-11-12T08:00:00.000-05:00", "updated": "2017-11-12T08:00:07.772-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Erik Lorincz", "source": "American Bar at London's Savoy Hotel", "year": null }, "categories": [ "bitters (Peychaud's)", "lime juice", "port (ruby)", "rum (white)", "sherry", "sugar" ], "ingredients": [ "1 3/4 oz White Rum (Denizen)", "1 oz Lime Juice", "1/2 oz Ruby Port (Sandeman Tawny)", "2 tsp Oloroso Sherry (Lustau)", "2 tsp Sugar (Cane Crystals)", "3 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an ice cube. Note: I dissolved the sugar in the lime juice first.", "body_text": "1 3/4 oz White Rum (Denizen)\n1 oz Lime Juice\n1/2 oz Ruby Port (Sandeman Tawny)\n2 tsp Oloroso Sherry (Lustau)\n2 tsp Sugar (Cane Crystals)\n3 dash Peychaud's Bitters\nShake with ice, strain into a cocktail coupe, and garnish with an ice cube. Note: I dissolved the sugar in the lime juice first.\nTo cap off Sunday two weeks ago, I reached for Paul Clarke's\nThe Cocktail Chronicles\nwhere I came across the Malecon. I immediately recognized that name from Thad Volger's\nBy the Smoke and the Smell\nwhere he documented his trip to Cuba to learn about its rum production. Here, the drink was crafted by Erik Lorincz at the American Bar at London's Savoy Hotel, and it was indeed named after Havana's waterfront promenade.\nThe grape from the Malecon's port was brightened by lime notes on the nose. Next, the lime and grape intermingled on the sip, and the swallow paired the rum with nutty sherry that led to an anise-herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1ZnSEsDhIKoWwSVuAhOhzLs2ROTrccpuvFzMYGqnmKFqLlmk_NcC0npXG07_xTiZK-RjImJlh2oPVUB_kTR0FHf6DlQpcV0XHMDdjpl_ECjjHRpDr2hBVz0Rmwquz2heb79kX7KmvHmJ/s320/malecon3116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1ZnSEsDhIKoWwSVuAhOhzLs2ROTrccpuvFzMYGqnmKFqLlmk_NcC0npXG07_xTiZK-RjImJlh2oPVUB_kTR0FHf6DlQpcV0XHMDdjpl_ECjjHRpDr2hBVz0Rmwquz2heb79kX7KmvHmJ/s800/malecon3116.jpg", "comment_count": 0 }, { "title": "mojito from ipanema", "url": "https://cocktailvirgin.blogspot.com/2017/11/mojito-from-ipanema.html", "published": "2017-11-13T08:00:00.000-05:00", "updated": "2017-11-13T08:00:10.823-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Cocktail Lab at Earl's Prudential", "year": null }, "categories": [ "#other", "*original", "cachaça", "lime juice", "simple syrup", "soda" ], "ingredients": [ "2 oz Leblon Cachaça", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "2 medium Nasturtium Leaves (sliced into 6ths)", "1 Nasturtium Flower" ], "instructions": "Shake with ice, double strain into a Collins glass with 3 oz soda water, fill with ice, add a straw, and garnish with a fresh nasturtium leaf and flower.", "body_text": "2 oz Leblon Cachaça\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n2 medium Nasturtium Leaves (sliced into 6ths)\n1 Nasturtium Flower\nShake with ice, double strain into a Collins glass with 3 oz soda water, fill with ice, add a straw, and garnish with a fresh nasturtium leaf and flower.\nTwo Mondays ago, I began my Monday night residency at the Cocktail Lab at Earl's Prudential with a three drink menu. The theme tying the trio together were herbs and fruit that either I grew in my garden or were foraged within a half mile of my home. As for the foraged aspect, I had already described the\nCrabapple Fight!\n(now with a photo from the event) that utilized three types of crabapples from the Davis Square bike path, and the second drink utilized my garden's sage by way of the\nOaxacan Smash\nthat I came up with over the summer. The third menu item featured nasturtiums that are in full bloom right now on the fringes of the garden. I was originally considering pairing this with a rum, but when I learned that nasturtiums are from Peru, I decided to go with cachaça to maintain a South American theme. For a format, I decided that a Mojito would be recognizable enough to lure people into drink cachaça. Overall, the peppery notes from the nasturtiums worked rather well with the grassy funky flavors of the Brazilian spirit, and the presentation with the bright flower and lily pad-like leaf did not hurt either.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnhtf683M1d6xaF-2odcYyNinYqIxFdx5f9tPvgQS5Y-sRtVOwG_4YyTJkDgyaEszl21GDA1vPgN_ClKn5vY6kXS3IV5guPjB2CE8Yh92J-A4O5VUzzshwDitJwGjxd6pkijpPkaSq8Nb/s320/mojitoipanema.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnhtf683M1d6xaF-2odcYyNinYqIxFdx5f9tPvgQS5Y-sRtVOwG_4YyTJkDgyaEszl21GDA1vPgN_ClKn5vY6kXS3IV5guPjB2CE8Yh92J-A4O5VUzzshwDitJwGjxd6pkijpPkaSq8Nb/s800/mojitoipanema.jpg", "comment_count": 0 }, { "title": "mutiny of clowns", "url": "https://cocktailvirgin.blogspot.com/2017/11/mutiny-of-clowns.html", "published": "2017-11-14T08:00:00.001-05:00", "updated": "2025-08-08T12:04:04.983-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "David Nurmi", "source": "Jakewalk", "year": null }, "categories": [ "cynar", "lime juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Cruzan Blackstrap Rum", "3/4 oz Cynar", "3/4 oz Lime Juice", "1/2 oz Ginger Syrup", "1/4 oz Demerara Syrup" ], "instructions": "Shake with ice, strain into a rocks glass (cocktail coupe), and garnish with an orange peel \"cup\" peel side down, filled with 151 proof rum (El Dorado), and ignited.", "body_text": "3/4 oz Cruzan Blackstrap Rum\n3/4 oz Cynar\n3/4 oz Lime Juice\n1/2 oz Ginger Syrup\n1/4 oz Demerara Syrup\nShake with ice, strain into a rocks glass (cocktail coupe), and garnish with an orange peel \"cup\" peel side down, filled with 151 proof rum (El Dorado), and ignited.\nOn October 31st, I was flipping through my new book purchases and discovered that there was a small section of Halloween-themed recipes in Amanda Schuster's\nNew York Cocktails\nbook. The one that seemed most appropriate to crown the holiday was the Mutiny of Clowns by David Nurmi of the now closed Jakewalk. Once built and after the rum burned itself out, the Mutiny of Clowns provided an orange oil bouquet over dark blackstrap rum and Cynar aromas and sharp lime notes. Next, the lime matched the rum and amaro's caramel on the sip, and the swallow offered dark rum and vegetal funk flavors with a ginger finish that helped to tie the drink together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQt10_XvVG_9zxV-Oxm9Unnjt5Ppp9olcCoenfuZ56cXShcUNdrciRKJxUAZWaxo_XveXbbC20xuufRQpGe5_Hdso8g5HTGNK0NF5evBxq2FU8yHD7Fk4YQNbo-oI-r_QKyAd7jww3kfw/s320/mutinyclowns3118.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQt10_XvVG_9zxV-Oxm9Unnjt5Ppp9olcCoenfuZ56cXShcUNdrciRKJxUAZWaxo_XveXbbC20xuufRQpGe5_Hdso8g5HTGNK0NF5evBxq2FU8yHD7Fk4YQNbo-oI-r_QKyAd7jww3kfw/s800/mutinyclowns3118.jpg", "comment_count": 0 }, { "title": "harbor", "url": "https://cocktailvirgin.blogspot.com/2017/11/harbor.html", "published": "2017-11-15T08:00:00.000-05:00", "updated": "2017-11-15T08:00:17.378-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "bitters (orange)", "calvados", "lime juice" ], "ingredients": [ "2/3 Calvados (2 oz Boulard VSOP)", "1 dash Apricot Brandy (1/2 oz Rothman & Winter Liqueur)", "3 dash Lime Juice (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Calvados (2 oz Boulard VSOP)\n1 dash Apricot Brandy (1/2 oz Rothman & Winter Liqueur)\n3 dash Lime Juice (1/2 oz)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor my evening's refreshment. There, I spotted the Harbor that reminded me of the\nSonora\nand\nTulip\nwith their apple brandy, apricot liqueur, and citrus components. Once prepared, the Harbor shared an apple aroma with hints of apricot. Next, lime mingled with orchard fruit notes on the sip, and the swallow combined the apple and apricot into an almost novel flavor followed by a tart lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFJtNHVcclxhL82tSVSW6BDCVcegjrTN6hyhKaanMhqLnjDx9MzSUdpB-FkVvWL6KlUz4ZEXaTf8eBJgEFjeqoPYtHOPbkdezkBHv9EBhGQX0Gy78Q-zaCBW0D_UL6pAAA2aGovRExFjr/s320/harbor3122.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFJtNHVcclxhL82tSVSW6BDCVcegjrTN6hyhKaanMhqLnjDx9MzSUdpB-FkVvWL6KlUz4ZEXaTf8eBJgEFjeqoPYtHOPbkdezkBHv9EBhGQX0Gy78Q-zaCBW0D_UL6pAAA2aGovRExFjr/s800/harbor3122.jpg", "comment_count": 0 }, { "title": "disappearing act", "url": "https://cocktailvirgin.blogspot.com/2017/11/disappearing-act.html", "published": "2017-11-16T08:00:00.000-05:00", "updated": "2017-11-16T08:00:33.670-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Nitecap", "year": null }, "categories": [ "aquavit", "champagne", "creme de peche", "lemon juice", "lillet", "simple syrup" ], "ingredients": [ "1 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Linie Aquavit (Aalborg)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 tsp Giffard Peche Liqueur (1/4 oz Briottet Crème de Peche de Vigne)" ], "instructions": "Shake with ice, strain into a cocktail coupe, top with sparkling wine (1 1/2 oz Ninety+ Cellars Prosecco), and garnish with a lemon twist.", "body_text": "1 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Linie Aquavit (Aalborg)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 tsp Giffard Peche Liqueur (1/4 oz Briottet Crème de Peche de Vigne)\nShake with ice, strain into a cocktail coupe, top with sparkling wine (1 1/2 oz Ninety+ Cellars Prosecco), and garnish with a lemon twist.\nTwo Thursdays ago, I was flipping through the pages of Amanda Schuster's\nNew York Cocktails\nwhen I spotted a recipe called the Disappearing Act that reminded me of the one that Paul Clarke crafted for a Mixology Monday event in 2012 with the\nsame name\n. In essence, this Disappearing Act created by Manhattan's Nitecap bar was an aquavit for gin (or brandy) French 75 with Lillet and peach notes as accents. Once prepared, the drink offered a lemon-floral bouquet to the nose. Next, a carbonated lemon and white wine sip led into caraway, citrus peel, and peach notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSnofbMgYkIUk0zxdey8BWTqXZBkiqy7-R6I32tdQWLrQrolJXN2crSpbEjVNpV11uh5hDjkAEZWFjnxTwoO8haeoFFoyR_ym8X9bpF2C5_2TmXZqJiZGELl8Ryc9yVGzJxUgj2sb-ZyQ/s320/disappearingact3126.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSnofbMgYkIUk0zxdey8BWTqXZBkiqy7-R6I32tdQWLrQrolJXN2crSpbEjVNpV11uh5hDjkAEZWFjnxTwoO8haeoFFoyR_ym8X9bpF2C5_2TmXZqJiZGELl8Ryc9yVGzJxUgj2sb-ZyQ/s800/disappearingact3126.jpg", "comment_count": 0 }, { "title": "weirding way", "url": "https://cocktailvirgin.blogspot.com/2017/11/weirding-way.html", "published": "2017-11-17T08:00:00.000-05:00", "updated": "2017-11-17T08:00:18.706-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ricky Gomez", "source": "Tear Drop Lounge", "year": null }, "categories": [ "batavia arrack", "bitters (other)", "genever", "honey", "lemon juice", "tea" ], "ingredients": [ "1 oz Boomsma Oude Genever (Rutte Old Simon)", "1 oz Batavia Arrack (Van Oosten)", "1 1/2 oz Strong Black Tea (English Breakfast)", "1 oz Lemon Juice", "3/4 oz 2:1 Honey Syrup (1 oz 1:1)", "3 dash Bittermens Boston Bittahs (Burlesque Bitters)" ], "instructions": "Shake with ice, strain into a Collins glass with ice, and garnish with a lemon wheel (lemon twist studded with 3 cloves).", "body_text": "1 oz Boomsma Oude Genever (Rutte Old Simon)\n1 oz Batavia Arrack (Van Oosten)\n1 1/2 oz Strong Black Tea (English Breakfast)\n1 oz Lemon Juice\n3/4 oz 2:1 Honey Syrup (1 oz 1:1)\n3 dash Bittermens Boston Bittahs (Burlesque Bitters)\nShake with ice, strain into a Collins glass with ice, and garnish with a lemon wheel (lemon twist studded with 3 cloves).\nOn Friday night two weeks ago, I selected a few volumes of\nThe Cocktail Hour\nseries and found an intriguing gem in the gin booklet. The recipe was the Weirding Way crafted by Ricky Gomez when he was at the Tear Drop Lounge in Portland, and it included the description of, \"gently spiced, with layers of trade routes in a glass.\" The drink name is a\nDune\nreference describing a form of movement training useful in close quarters fighting, and the drink itself had elements of a classic punch to it.\nWeirding Way gave forth a lemon, malt, and clove bouquet to the nose. Next, lemon, honey, and malt on the sip transitioned to Batavia Arrack's funk, Genever's malt and botanicals, and black tea flavors. True to a punch, the flavors were rather balanced here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTVfM3pBwnfP5ojN93OEF67ERBw6qOqgS53QQKxjYuAonm0l9QUefLH1j7882Kkt-U0Xi42XCflmkcZ7D1TgbuwnH3ELWitHVkcCHhTQkzKyg8Lr-2zISBPz0X-585q1JMKdb1hyZhXRc/s320/weirdingway3127.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTVfM3pBwnfP5ojN93OEF67ERBw6qOqgS53QQKxjYuAonm0l9QUefLH1j7882Kkt-U0Xi42XCflmkcZ7D1TgbuwnH3ELWitHVkcCHhTQkzKyg8Lr-2zISBPz0X-585q1JMKdb1hyZhXRc/s800/weirdingway3127.jpg", "comment_count": 0 }, { "title": "leap frog", "url": "https://cocktailvirgin.blogspot.com/2017/11/leap-frog.html", "published": "2017-11-18T08:00:00.000-05:00", "updated": "2017-11-18T08:00:15.123-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Jim Meehan", "source": "PDT Cocktail Book", "year": null }, "categories": [ "apricot liqueur", "bitters (orange)", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Plymouth Gin (Damrak)", "3/4 oz Lemon Juice", "1/2 oz Rothman & Winter Apricot Liqueur", "1/4 oz Simple Syrup", "2 dash Orange Bitters (Regan's)", "6 leaf Mint" ], "instructions": "Muddle mint in simple syrup, add rest of the ingredients, shake with ice, and strain into a cocktail coupe glass.", "body_text": "2 oz Plymouth Gin (Damrak)\n3/4 oz Lemon Juice\n1/2 oz Rothman & Winter Apricot Liqueur\n1/4 oz Simple Syrup\n2 dash Orange Bitters (Regan's)\n6 leaf Mint\nMuddle mint in simple syrup, add rest of the ingredients, shake with ice, and strain into a cocktail coupe glass.\nTwo Saturdays ago, I grabbed the\nPDT Cocktail Book\noff of the shelf and stumbled upon the Leap Frog. Jim Meehan created this drink as a riff on the Leaping Frog from Tom Bullock's 1917\nThe Ideal Bartender\n; his starting point was a recipe that was a shaken concoction of Hungarian apricot eau de vie and lime juice. The same drink idea appeared in the 1930\nSavoy Cocktail Book\nas the Hop Toad with lemon instead of lime. Here, it appears that Meehan was inspired by perhaps a combination of the\nPendennis\nand\nSouthside\nto make the original recipe more palatable.\nThe Leap Frog offered up an apricot and mint aroma that led into a lemon sip with a hint of orchard fruit. Next, the swallow gave forth gin and apricot flavors with a mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOZJe2iCQYxzmJGawptZWoOASiS8DWyJycaufQT1_yjiRy5rYKzaeAvS6Q9J5D26NcIyz__SMCOQhMibnDSOZh6WZsiRiCHJLN_h9R0nWHCvZYEynFljygKjjzA-8RBuuEpoDDihgO81q/s320/leapfrog3132.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOZJe2iCQYxzmJGawptZWoOASiS8DWyJycaufQT1_yjiRy5rYKzaeAvS6Q9J5D26NcIyz__SMCOQhMibnDSOZh6WZsiRiCHJLN_h9R0nWHCvZYEynFljygKjjzA-8RBuuEpoDDihgO81q/s800/leapfrog3132.jpg", "comment_count": 0 }, { "title": "prayers for rain", "url": "https://cocktailvirgin.blogspot.com/2017/11/prayers-for-rain.html", "published": "2017-11-19T08:00:00.000-05:00", "updated": "2017-11-19T08:00:03.363-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Cocktail Lab at Earl's Prudential", "year": null }, "categories": [ "#other", "*original", "bitters (orange)", "galliano", "lime juice", "simple syrup (other)", "tequila" ], "ingredients": [ "2 oz Espolon Blanco Tequila", "1/2 oz Cantaloupe Syrup (*)", "1/2 oz Lime Juice", "1/4 oz Galliano L'Autentico", "1 dash Regan's Bitters" ], "instructions": "Shake with ice, strain into a rocks glass (or cocktail coupe), and garnish with an oregano sprig (here, clipped onto the glass with a slitted lemon twist).", "body_text": "2 oz Espolon Blanco Tequila\n1/2 oz Cantaloupe Syrup (*)\n1/2 oz Lime Juice\n1/4 oz Galliano L'Autentico\n1 dash Regan's Bitters\nShake with ice, strain into a rocks glass (or cocktail coupe), and garnish with an oregano sprig (here, clipped onto the glass with a slitted lemon twist).\n(*) Cubed cantaloupe melon blended and fine strained. This juice was mixed with an equal part of sugar and stirred until dissolved. I avoided heat to retain more aroma and to not give the melon a cooked flavor.\nTwo Mondays ago for my second shift at the Cocktail Lab located in Earl's Prudential, I decided to do an uniting theme of drinks named after song titles from The Cure's\nDisintegration\nalbum. For the first of the trio that I dubbed Prayers for Rain, I was inspired by the cantaloupes that I had been buying at my local market, and it reminded me of a Day of the Dead cantaloupe drink that I had tried years ago called the\nMarigold Ofrenda\n. I thought of this drink as a re-envisioned\nMargarita\nand returned some orange notes to the mix via Regan's bitters. However, the combination needed some pizazz so I added a touch of Galliano to donate complementary vanilla and star anise notes to the mix. For a garnish, my oregano patch in my garden had been doing rather well and it seemed like a perfect Mexican-appropriate touch to the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHAjvGy6LEC1-1m0xR2xm2xeXEG0XZHv6A8ng2lNB7F4MuzRSItSAS3KKOwJH87DUhIUntVs7uhe4gMivmkg4bua68UM6_NEfjTPFHsRdVtCQELhVO4ACOpAW9XUHhsmhD4pBcynvhAc4/s320/prayersrain.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHAjvGy6LEC1-1m0xR2xm2xeXEG0XZHv6A8ng2lNB7F4MuzRSItSAS3KKOwJH87DUhIUntVs7uhe4gMivmkg4bua68UM6_NEfjTPFHsRdVtCQELhVO4ACOpAW9XUHhsmhD4pBcynvhAc4/s800/prayersrain.jpg", "comment_count": 0 }, { "title": "the same deep water as you", "url": "https://cocktailvirgin.blogspot.com/2017/11/the-same-deep-water-as-you.html", "published": "2017-11-20T08:00:00.000-05:00", "updated": "2017-11-20T08:00:08.320-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#other", "*original", "bitters (Angostura)", "lime juice", "mezcal", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Plantation Dark Rum", "1/2 oz Del Maguey Mezcal Vida", "3/4 oz Tamarind-Cinnamon Syrup (*)", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, add a straw, and garnish with a mint sprig (later, it was a mint sprig + a paper umbrella).", "body_text": "1 1/2 oz Plantation Dark Rum\n1/2 oz Del Maguey Mezcal Vida\n3/4 oz Tamarind-Cinnamon Syrup (*)\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice, strain into a Collins glass, fill with crushed ice, add a straw, and garnish with a mint sprig (later, it was a mint sprig + a paper umbrella).\n(*) In a pinch, substitute 3/4 oz cinnamon syrup and 1 tsp tamarind concentrate such as Tamicon from an Indian spice store, otherwise follow the directions below.\n(*) To make this syrup, break up 4 cinnamon sticks and add to 10 oz water in a pot. Bring to a boil and simmer covered 10 minutes. Add 10 oz sugar and 4 oz tamarind concentrate, stir while bringing back to a boil, cover, turn off heat, and let steep for 2 hours or more before straining.\nIn thinking about other ingredients to bring to the Cocktail Lab at Earl's Prudential two Mondays ago, I thought about tamarind syrup and recalled how well it paired with rum, cinnamon, and lime in the\nFinal Countdown\n. Veering from that drink's Jet Pilot format, I dropped the grapefruit juice to make it more of a Test Pilot in structure and brought in a smoky mezcal akin to the\nMr. Howell\nDaiquiri utilizing Scotch. I took the drink in a Tiki direction by serving it over pellet ice with a mint sprig (and later a paper umbrella) as garnish, and I kept with The Cure's\nDisintegration\ntheme by dubbing this one The Same Deep Water as You.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTo7gh9_cOCN_djPG_bInzyIZuirChzO3C-9kyFvPqvx9FLPghlbhgjVragcuQpU09_uj1sDM8klY0xsfAIPM6heak5JL5AXYkTH2Es9exdZ99MjgKWjjgpLrg7OyT6m056NUNWB0-A_O/s320/samedeepwater.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTo7gh9_cOCN_djPG_bInzyIZuirChzO3C-9kyFvPqvx9FLPghlbhgjVragcuQpU09_uj1sDM8klY0xsfAIPM6heak5JL5AXYkTH2Es9exdZ99MjgKWjjgpLrg7OyT6m056NUNWB0-A_O/s800/samedeepwater.jpg", "comment_count": 1 }, { "title": "fascination street", "url": "https://cocktailvirgin.blogspot.com/2017/11/fascination-street.html", "published": "2017-11-21T08:00:00.000-05:00", "updated": "2017-11-21T08:00:01.458-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "punch cup", "technique": "shake", "attribution": { "creator": "frederic", "source": "Earl's Cocktail Lab", "year": null }, "categories": [ "#other", "*original", "cognac", "lemon juice", "tea" ], "ingredients": [ "2 oz Remy Martin VSOP Cognac", "3/4 oz Jasmine Tea Syrup (*)", "1/2 oz Lemon Juice", "1/4 oz Liquidy Guava Jelly (**)", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a punch cup, partially fill with ice, and garnish with freshly grated nutmeg.", "body_text": "2 oz Remy Martin VSOP Cognac\n3/4 oz Jasmine Tea Syrup (*)\n1/2 oz Lemon Juice\n1/4 oz Liquidy Guava Jelly (**)\n1 dash Peychaud's Bitters\nShake with ice, strain into a punch cup, partially fill with ice, and garnish with freshly grated nutmeg.\n(*) A strong 5 minute steep of Twining's Jasmine Tea in boiling water. Strain (or remove the tea bag), add an equal volume of sugar, and stir to dissolve.\n(**) Equal parts guava jelly (the pectinized brick type) and water. Cut the jelly into small blocks, heat with water such as through microwaving, and stir until liquidy. It will stay thick but pourable even if refrigerated, and will be good if kept refrigerated for 2+ weeks.\nFor my third drink for the Earl's Cocktail Lab two weeks ago, I decided on basing a drink on guava jelly. My mind quickly went to a pair of classic punches: the\nBarbadoes Punch\nfrom Jerry Thomas' 1862\nBartender's Guide\nand the\nWest Indies Punch\nfrom 1869\nCooling Cups & Dainty Drinks\n. Similar to the\nJakartoni\n, I kept the tea element found in the West Indies and other classic punches, and here I utilized a floral black tea in the form of a syrup. To balance the sweetness, I added lemon juice and a hint of a drying spice from Peychaud's Bitters. To round out the trilogy of drinks named after songs from The Cure's\nDisintegration\nalbum, I was lured in by Fascination Street.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxTg4YoWveNwbGbT2kuJpA-MTJnDsWJtlYVDEB1vpU9q5OOe-xBDw3G86m45kRwKDx8KgYvPMpBgp2CHebrEHjivCe_WteGE5SRclGFyf6Hr5mcSv4ewvskr849SzJPf7XfueH0MjFGkH/s320/fascinationstreet.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxTg4YoWveNwbGbT2kuJpA-MTJnDsWJtlYVDEB1vpU9q5OOe-xBDw3G86m45kRwKDx8KgYvPMpBgp2CHebrEHjivCe_WteGE5SRclGFyf6Hr5mcSv4ewvskr849SzJPf7XfueH0MjFGkH/s800/fascinationstreet.jpg", "comment_count": 0 }, { "title": "quinquina cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/11/quinquina-cocktail.html", "published": "2017-11-21T10:00:00.000-05:00", "updated": "2017-11-21T10:00:03.394-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chantal Tseng", "source": "Tabard Inn", "year": null }, "categories": [ "absinthe", "apricot liqueur", "brandy", "quinquina" ], "ingredients": [ "1 oz Brandy (Courvoisier VS Cognac)", "3/4 oz Bonal Gentiane-Quina", "1/2 oz Apricot Liqueur (Rothman & Winter)", "2 dash Absinthe (1 scant bsp Kübler)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Brandy (Courvoisier VS Cognac)\n3/4 oz Bonal Gentiane-Quina\n1/2 oz Apricot Liqueur (Rothman & Winter)\n2 dash Absinthe (1 scant bsp Kübler)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I began flipping through the pages of Paul Clarke's\nThe Cocktail Chronicles\nbook when I came across the Quinquina Cocktail riff crafted by Chantal Tseng then of the Tabard Inn in Washington, DC. I was already taken by the recipe, but I sought out more information on Paul's 2010\nblog post\nabout the drink. Chantal originally found the recipe in Trader Vic's 1947\nBartender's Guide\nbut later traced it back to Boothby's\nWorld Drinks and How to Mix Them\n. In my copy of Boothby's 1934 edition, the Quinquina recipe consisted of equal parts Cognac, quinquina, and peach brandy accented with two dashes of absinthe. Since dry peach brandy was not prevalent in 2010, it appears as though she swapped the orchard fruit to apricot liqueur and made the drink more spirit forward to dry out the balance.\nThe Quinquina Cocktail offered up a lemon and apricot aroma with a hint of anise. Next, the Bonal donated a red grape note to the sip, and the swallow began with Cognac followed by Bonal's bitter flavors melding into the apricot and ended with an absinthe finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFb0XlWxu_LoGRv4Ibv16_Q_tgDtY7yr39FVngehgrkEzwIjtcyMjgpadQERIZH0Dwa0EC9_3yKaAUCNvSYS5wrv0ik9C_CLP1k62ur0EZtDlKXMJs-C6wDvAgwHpRR6-6nUMyYoP5rhY6/s320/quinquina3133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFb0XlWxu_LoGRv4Ibv16_Q_tgDtY7yr39FVngehgrkEzwIjtcyMjgpadQERIZH0Dwa0EC9_3yKaAUCNvSYS5wrv0ik9C_CLP1k62ur0EZtDlKXMJs-C6wDvAgwHpRR6-6nUMyYoP5rhY6/s800/quinquina3133.jpg", "comment_count": 0 }, { "title": "liberty", "url": "https://cocktailvirgin.blogspot.com/2017/11/liberty.html", "published": "2017-11-22T08:00:00.000-05:00", "updated": "2017-11-22T08:00:27.083-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "applejack", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2/3 jigger Applejack (1 1/2 oz Boulard VSOP Calvados)", "1/3 jigger Bacardi (3/4 oz Privateer Tres Aromatique Overproof White Rum", "1 dash Sweet & Sour (1/2 oz Lime Juice + 1/2 oz Simple Syrup)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist (lime and orange twists).", "body_text": "2/3 jigger Applejack (1 1/2 oz Boulard VSOP Calvados)\n1/3 jigger Bacardi (3/4 oz Privateer Tres Aromatique Overproof White Rum\n1 dash Sweet & Sour (1/2 oz Lime Juice + 1/2 oz Simple Syrup)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist (lime and orange twists).\nSince my copy of Boothby's 1934\nWorld Drinks & How to Mix Them\nwas still out from the night before's research on the Quinquina Cocktail, I decided to utilize it for that evening's drink. There, I spotted the Liberty that reminded me of the\nThree Mile Limit\nin structure until I realized that the\nSky Pilot\nwas perhaps closer. Once prepared, the Liberty offered an apple and funky rum nose accented with citrus oils. Next, lime on the sip led into apple and grassy rum funk on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_ivj4zCfYkb0_M3mqCtCJA6PuJVVNCPSes3H7oa1riW_-xj0wuUjy8Uv56bYQTGDD7BdsDRkTw3Zn6Kq0mdkWU0bXw3K5Rl9TLc_gJgkb6m9i18DuXNZdGWBiXMZCmpBKuKZHCfQQmDl/s320/liberty3136.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_ivj4zCfYkb0_M3mqCtCJA6PuJVVNCPSes3H7oa1riW_-xj0wuUjy8Uv56bYQTGDD7BdsDRkTw3Zn6Kq0mdkWU0bXw3K5Rl9TLc_gJgkb6m9i18DuXNZdGWBiXMZCmpBKuKZHCfQQmDl/s800/liberty3136.jpg", "comment_count": 0 }, { "title": "tuxedo cocktail no. 2", "url": "https://cocktailvirgin.blogspot.com/2017/11/tuxedo-cocktail-no-2.html", "published": "2017-11-23T08:00:00.000-05:00", "updated": "2017-11-23T08:00:08.364-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "absinthe", "bitters (orange)", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 dash Maraschino (1 bsp Luxardo)", "1 dash Absinthe (12 drop St. George)", "2 dash Orange Bitters (Angostura Orange)", "1/2 Dry Gin (1 1/2 oz Damrak)", "1/2 Dry Vermouth (1 1/2 oz Noilly Prat)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry (omit) and lemon oil from a twist.", "body_text": "1 dash Maraschino (1 bsp Luxardo)\n1 dash Absinthe (12 drop St. George)\n2 dash Orange Bitters (Angostura Orange)\n1/2 Dry Gin (1 1/2 oz Damrak)\n1/2 Dry Vermouth (1 1/2 oz Noilly Prat)\nStir with ice, strain into a cocktail glass, and garnish with a cherry (omit) and lemon oil from a twist.\nAfter reading an\narticle\nby Robert Simonson in the\nNew York Times\nabout the two Tuxedo Cocktail variations, I realized that I had never written up either here. Therefore, I reached for my copy of the 1930\nSavoy Cocktail Book\nand decided upon the second variation that came across like the Martini version of an\nImproved Gin Cocktail\n. Moreover, perhaps it was akin to a\nMoonshine Cocktail\nwith orange bitters or a\nSilver\nwith absinthe.\nIn the glass, the Tuxedo Cocktail No. 2 offered a lemon oil aroma. Next, a clean white wine sip with hints of cherry led into a gin, nutty cherry, and orange swallow with a light absinthe finish. With a touch of sugar from the Maraschino liqueur, the drink was a bit more rounded and not as stark as the classic fifty-fifty Dry Martini, and thus, easier to linger over without fear of it warming up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RwIpr2ksUFc2Mnd_y1hKQVAD6Ys9Jo-1OlVqLf-r-mCa3PfJxPCLvuVWSF92_DP4hZA3EXWvYCSi9KQTZJsS0EI2D6Kajs-eA1jCCCclvkj45CMPMvus7beCDf69gprghHr1OTUvsizq/s320/tuxedono2_3140.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RwIpr2ksUFc2Mnd_y1hKQVAD6Ys9Jo-1OlVqLf-r-mCa3PfJxPCLvuVWSF92_DP4hZA3EXWvYCSi9KQTZJsS0EI2D6Kajs-eA1jCCCclvkj45CMPMvus7beCDf69gprghHr1OTUvsizq/s800/tuxedono2_3140.jpg", "comment_count": 0 }, { "title": ":: make black friday (and the rest of holiday) shopping easier with this link ::", "url": "https://cocktailvirgin.blogspot.com/2017/11/make-black-friday-and-rest-of-holiday.html", "published": "2017-11-23T13:37:00.003-05:00", "updated": "2019-07-14T10:45:58.657-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Drink & Tell\nand\nDrunk & Told\nvia Amazon\nBetween the two volumes, there are 1350+ cocktail recipes created in Boston during the Golden and Silver Eras circa 2006-2017, plus essays and articles on Boston bars, bartenders, and drinking styles on top of that all.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWJVPGtnB9OD7GamFSJ6-vjCeLWxpMdTNTeWoPxWZg07E6RxB2ZLuPJERdeYuVCLSnu3FIvWEvH8KWSnL70L916Qtl9P0VXlmryZXkZYehi6AwKiXytE4MX_ICHquP6kO4niK7zoLp_ei/s320/drinktell_drunktold_autumnleaves.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWJVPGtnB9OD7GamFSJ6-vjCeLWxpMdTNTeWoPxWZg07E6RxB2ZLuPJERdeYuVCLSnu3FIvWEvH8KWSnL70L916Qtl9P0VXlmryZXkZYehi6AwKiXytE4MX_ICHquP6kO4niK7zoLp_ei/s800/drinktell_drunktold_autumnleaves.jpg", "comment_count": 0 }, { "title": "haitian divorce", "url": "https://cocktailvirgin.blogspot.com/2017/11/haitian-divorce.html", "published": "2017-11-24T08:00:00.000-05:00", "updated": "2017-11-24T08:00:06.946-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Tom Richter", "source": "the Beagle", "year": null }, "categories": [ "bitters (Angostura)", "mezcal", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Barbancourt 8 Year Rum", "3/4 oz Del Maguey Mezcal Vida (Sombra)", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "2 dash Angostura Bitters" ], "instructions": "Build in a rocks glass, add a large ice cube, and stir. Garnish with both orange and lime twists.", "body_text": "1 1/2 oz Barbancourt 8 Year Rum\n3/4 oz Del Maguey Mezcal Vida (Sombra)\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n2 dash Angostura Bitters\nBuild in a rocks glass, add a large ice cube, and stir. Garnish with both orange and lime twists.\nTwo Fridays ago, I restocked Pedro Ximenez sherry at the home bar to make the Haitian Divorce from Amanda Schuster's\nNew York Cocktails\n. The recipe was crafted by Tom Richter when he was at the Beagle, and the form reminded me of the\nMcKittrick Old Fashioned\nwhich also utilized the rich sherry as a sweetener. Here, the Haitian Divorce gave forth smoke and raisiny aromas along orange and lime oil notes. Next, the sherry's robust grape filled the sip, and the swallow offered rum, smoky mezcal, and raisiny sherry flavors with a clove spice-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLyYvJVh2kTUF2F4BKvnlVybWUi7K3qQJlCz-cq20O51o5qlBC_gl1pZ5Xs112u6flU8SPCy5LGXD6pEQwD8dGkqvFUNt7-hKeG2zxmVJ0yf65_0ARJNp0w_YPiGTzgHvdmToJoOdGWgU/s320/haitiandivorce3142.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLyYvJVh2kTUF2F4BKvnlVybWUi7K3qQJlCz-cq20O51o5qlBC_gl1pZ5Xs112u6flU8SPCy5LGXD6pEQwD8dGkqvFUNt7-hKeG2zxmVJ0yf65_0ARJNp0w_YPiGTzgHvdmToJoOdGWgU/s800/haitiandivorce3142.jpg", "comment_count": 0 }, { "title": "mero mero", "url": "https://cocktailvirgin.blogspot.com/2017/11/mero-mero.html", "published": "2017-11-25T08:00:00.000-05:00", "updated": "2017-11-25T08:00:12.104-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jason Eisner", "source": "Gracias Madre", "year": null }, "categories": [ "bitters (orange)", "cynar", "maraschino", "mezcal", "punt e mes", "tequila" ], "ingredients": [ "1 oz Mezcal (Fidencio Espadin Joven)", "1/2 oz Reposado Tequila (Lunazul)", "1/2 oz Cynar", "1/2 oz Maraschino (Luxardo)", "1/2 oz Punt e Mes", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Mezcal (Fidencio Espadin Joven)\n1/2 oz Reposado Tequila (Lunazul)\n1/2 oz Cynar\n1/2 oz Maraschino (Luxardo)\n1/2 oz Punt e Mes\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a flamed orange twist (unflamed).\nTwo Saturdays ago, I spotted an interesting drink called the Mero Mero in\nImbibe\n. The recipe was created by Jason Eisner at Los Angeles' Gracias Madre, and the name roughly translates to \"top dog\" or \"godfather\" in Spanish. Moreover, the ingredients appeared like an agave version of Death & Co.'s\nGrand Street\nso I was definitely curious to try it.\nIn the glass, the Mero Mero proffered an orange, smoke, and light cherry aroma. Next, grape and cherry notes filled the sip, and the swallow shared smoky agave flavors along with earthy bitter notes melding into nutty Maraschino ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlJz_rGsUCHCDP1ab_Thsh7mO6a-j-IUvmeFxrhVvyCyhe_q_M5s05fJfcoL2pVuLLkuBv9XJZz9d6T3Bs1RuK_zWpAJbtZXO-LXOwtc0waqCqnsHKzly0M1IJOF0gEwjR5STl45rCgg0/s320/meromero.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlJz_rGsUCHCDP1ab_Thsh7mO6a-j-IUvmeFxrhVvyCyhe_q_M5s05fJfcoL2pVuLLkuBv9XJZz9d6T3Bs1RuK_zWpAJbtZXO-LXOwtc0waqCqnsHKzly0M1IJOF0gEwjR5STl45rCgg0/s800/meromero.jpg", "comment_count": 0 }, { "title": "the truce", "url": "https://cocktailvirgin.blogspot.com/2017/11/the-truce.html", "published": "2017-11-26T08:00:00.000-05:00", "updated": "2017-11-26T08:00:07.620-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Torrey Bell-Edwards", "source": "Brooklyn Bartender", "year": null }, "categories": [ "chartreuse (green)", "maple syrup", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz High West Double Rye (Old Overholt)", "1/4 oz Green Chartreuse", "1/4 oz Maple Syrup", "1/4 oz Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist on the cube.", "body_text": "2 oz High West Double Rye (Old Overholt)\n1/4 oz Green Chartreuse\n1/4 oz Maple Syrup\n1/4 oz Dry Vermouth (Noilly Prat)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist on the cube.\nTwo Sundays ago, I was perusing the\nBrooklyn Bartender\nbook when I spotted The Truce by Torrey Bell-Edwards at the Willow. The drink started as a maple-Chartreuse Sazerac riff before progressing into its final form, and the Rye Old Fashioned with Green Chartreuse structure reminded me of a less bitter\nClint Eastwood\n. Once prepared, The Truce gave forth a lemon oil over rye bouquet to the nose. Next, sweetened malt with a bit of mouthfeel from the maple syrup on the sip gave way to rye followed by a maple-Chartreuse herbal combination on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjO3p9ohUBd9JextLxoUROXjIM0ZqASE5Oq6m_MB88TAdtxn8ZO6XbjR_5BdT8UBlkybP-c87BnMtlQbm5YvwyQ4DuYYZukoUQRguI7kBxP-uJCJZDsCD1j_Muct3bWE54gHuXBv43GJq/s320/thetruce3146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjO3p9ohUBd9JextLxoUROXjIM0ZqASE5Oq6m_MB88TAdtxn8ZO6XbjR_5BdT8UBlkybP-c87BnMtlQbm5YvwyQ4DuYYZukoUQRguI7kBxP-uJCJZDsCD1j_Muct3bWE54gHuXBv43GJq/s800/thetruce3146.jpg", "comment_count": 0 }, { "title": "confessions of a mask", "url": "https://cocktailvirgin.blogspot.com/2017/11/confessions-of-mask.html", "published": "2017-11-27T08:00:00.000-05:00", "updated": "2017-11-27T08:00:01.164-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Cocktail Lab at Earl's Prudential", "year": null }, "categories": [ "#other", "*original", "genever", "herbsainte", "lemon juice", "simple syrup (other)" ], "ingredients": [ "2 oz Bols Genever", "1/2 oz Kiwi Fruit Syrup (*)", "1/2 oz Lemon Juice", "10 drop Herbsaint" ], "instructions": "Shake with ice, strain into a glass, and garnish with a floated lemon peel mask. Shake with ice, strain into a Collins glass with 2 oz soda water, add a straw, and garnish with a lemon wheel and oregano sprig.", "body_text": "2 oz Bols Genever\n1/2 oz Kiwi Fruit Syrup (*)\n1/2 oz Lemon Juice\n10 drop Herbsaint\nShake with ice, strain into a glass, and garnish with a floated lemon peel mask.\n(*) Per peeled and chopped kiwi fruit, blend with 1/2 oz water, fine strain, and mix with an equal amount of sugar. Dissolve sugar by stirring without heat.\nAs I was thinking about what produce to utilize for my night at the Cocktail Lab at Earl's Prudential, I spotted kiwi fruit at the store and remembered how tasty the shrub I used in the\nKiwi Kollins\nwas. Therefore, I decided to go with it and take it this time in the syrup direction instead. As I contemplated the soft fruit notes of kiwi fruit, I latched onto Genever as a base for it often pairs well with other fruit flavors such as rhubarb in the\nOld New York Cocktail\n, peach in the\nUnder Lock and Key\n, and pear in the\nChurch Key\n. To balance the sweet, I paired the syrup with lemon juice, and to accent the Genever's botanicals, I added a hint of Herbsaint. When it came time to naming the drinks, I went with a literary angle, and named all three after Yukio Mishima novels. This one I dubbed Confessions of a Mask after the first book I ever read from that author, and I shaped the garnish into a mask to link it back to the name.\nMy second drink in the trilogy that night began with a syrup that I made from oregano from my garden. I originally thought about pairing it with\nsweet vermouth\nto match the Italian cooking spices, but I ended up switching to Pimm's. While I took it in a Pimm's Cup sort of direction with a split base of gin akin to a Tom Collins, it was much more herbal and less fruity than most Pimm's Cups and more flavorful than a Tom Collins. For a name, I kept on the Mishima track with The Sound of the Waves.\nThe Sound of the Waves\n• 1 1/2 oz Aviation Gin\n• 1 1/2 oz Pimm's #1\n• 1/2 oz Oregano Syrup (*)\n• 1/2 oz Lemon Juice\nShake with ice, strain into a Collins glass with 2 oz soda water, add a straw, and garnish with a lemon wheel and oregano sprig.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsdzOzXODDdN08kRrq5kqYow2sIvajJN9SONozTxjCn5TkOcwTyAlMc7ppPHn7na89lPrN3SNfITwjJFBpLi0nh4yYwweT2atF9l1_XUFiWTI5fcuAcx6kM8rAmJv7jsmwMqccwFR8DnG/s320/confessionsmask.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzJOVUJR9NcHOPvffIlHaoqZlkEkQdqY3jItDP8ZeAfdUdWTkHOknKhp93twljGhejeBfortWgkuDTWPe8CRQU0WfbQjk4_pfbg_S21O1wOnQTD8VySQ2G5q4sVpZX5QC2EQqs9dV6UKH/s320/soundwaves.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsdzOzXODDdN08kRrq5kqYow2sIvajJN9SONozTxjCn5TkOcwTyAlMc7ppPHn7na89lPrN3SNfITwjJFBpLi0nh4yYwweT2atF9l1_XUFiWTI5fcuAcx6kM8rAmJv7jsmwMqccwFR8DnG/s800/confessionsmask.jpg", "comment_count": 0 }, { "title": "forbidden colors", "url": "https://cocktailvirgin.blogspot.com/2017/11/forbidden-colors.html", "published": "2017-11-28T08:00:00.000-05:00", "updated": "2017-11-28T08:00:03.559-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Earl's", "year": null }, "categories": [ "#other", "*original", "bitters (Angostura)", "chartreuse (yellow)", "lime juice", "simple syrup (other)", "tequila" ], "ingredients": [ "2 oz Espolon Blanco Tequila", "1/2 oz Cucumber Syrup (*)", "1/4 oz Yellow Chartreuse", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a rocks glass, and garnish with a cucumber wheel.", "body_text": "2 oz Espolon Blanco Tequila\n1/2 oz Cucumber Syrup (*)\n1/4 oz Yellow Chartreuse\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice, strain into a rocks glass, and garnish with a cucumber wheel.\n(*) Cucumber was peeled, cut into 1 inch pieces, blended, and fine strained. The juice was mixed with an equal volume of sugar and stirred with a spoon to dissolve it without heat.\nAnother of the syrups that I made for the Cocktail Lab at Earl's two weeks ago was a cucumber one. I decided to take it in a tequila direction since agave often pairs well with cucumber flavors such as in the\nWhite Buddha\n. For added herbal and spice elements, I added a touch of Yellow Chartreuse and Angostura Bitters to the mix. For a name, I stuck with the Yukio Mishima theme and dubbed the concoction Forbidden Colors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRHK8DFFH-qO6OY78MmfT6UKU_BIXSu2HpyEYhXOcJG-fEvNpGP9GoqGk0B1rW0ZVVV8qrfEE70F708uzRwxy1IRWyFMVoSSw-ZMEMXUPGM4SKKGVtorrOgKBFeBrRBYsimvnjn-QX6ON/s320/forbiddencolors.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRHK8DFFH-qO6OY78MmfT6UKU_BIXSu2HpyEYhXOcJG-fEvNpGP9GoqGk0B1rW0ZVVV8qrfEE70F708uzRwxy1IRWyFMVoSSw-ZMEMXUPGM4SKKGVtorrOgKBFeBrRBYsimvnjn-QX6ON/s800/forbiddencolors.jpg", "comment_count": 0 }, { "title": "curzon", "url": "https://cocktailvirgin.blogspot.com/2017/11/curzon.html", "published": "2017-11-28T10:00:00.000-05:00", "updated": "2017-11-28T10:00:32.048-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "cognac", "creme de cacao", "grapefruit juice", "rum" ], "ingredients": [ "1/3 Daiquiri Rum (DonQ Añejo)", "1/3 Courvoisier Brandy (VS Cognac)", "1/3 Grapefruit Juice", "1 dash Crème de Cacao (1/4 oz Tempus Fugit Cacao + 1/4 oz Simple Syrup)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a cherry (grapefruit twist).", "body_text": "1/3 Daiquiri Rum (DonQ Añejo)\n1/3 Courvoisier Brandy (VS Cognac)\n1/3 Grapefruit Juice\n1 dash Crème de Cacao (1/4 oz Tempus Fugit Cacao + 1/4 oz Simple Syrup)\nShake with ice, strain into a cocktail glass, and garnish with a cherry (grapefruit twist).\nTwo Tuesdays ago, I delved into the 1937\nCafé Royal Cocktail Book\nand spotted the Curzon which for a second reminded me of the Curazõn on the Green Street menu. The Curzon here was not a misspelling of the Spanish word for \"heart\" but was a British family name which matched the drink book's origin. The grapefruit as the only citrus here reminded me of the\nCommercial Free\n, so I was curious to see how similar in feel the two were. Once prepared, the Curzon offered grapefruit and chocolate notes to the nose. Next, grapefruit and a darker note from the cacao or perhaps the barrel aging filled the sip, and the swallow broadcast brandy and rum flavors melding into chocolate with grapefruit's bite on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvaVhqm6NVoUPANLGx9JRcBfeiHMagr45m1Ub2kdhrljH5anpdfbXcBSd9I9P4uWvjXtPhk1IVZs-Xn7dt0OEzWHvNs2TrnsW1-WRfx6_FurwLOUpKB9ErivkMoN1OpUwh9oYkmWk9cOA/s320/curzon3151.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvaVhqm6NVoUPANLGx9JRcBfeiHMagr45m1Ub2kdhrljH5anpdfbXcBSd9I9P4uWvjXtPhk1IVZs-Xn7dt0OEzWHvNs2TrnsW1-WRfx6_FurwLOUpKB9ErivkMoN1OpUwh9oYkmWk9cOA/s800/curzon3151.jpg", "comment_count": 0 }, { "title": "imperial egg nogg", "url": "https://cocktailvirgin.blogspot.com/2017/11/imperial-egg-nogg.html", "published": "2017-11-29T08:00:00.000-05:00", "updated": "2017-11-29T08:00:15.715-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Police Gazette Bartenders Guide", "year": 1888 }, "categories": [ "brandy", "cream", "egg", "rum", "sugar" ], "ingredients": [ "1 Tbsp Sugar (3/4 oz Simple Syrup)", "1 Whole Egg", "1 wineglass Brandy (2 oz Courvoisier VS)", "1/2 wineglass Jamaican Rum (1 oz Smith & Cross)" ], "instructions": null, "body_text": "1 Tbsp Sugar (3/4 oz Simple Syrup)\n1 Whole Egg\n1 wineglass Brandy (2 oz Courvoisier VS)\n1/2 wineglass Jamaican Rum (1 oz Smith & Cross)\nFill with rich milk (2 oz Half & Half), shake once without and once with ice, and strain into a large bar glass (split into 2 punch cups). Garnish with freshly grated nutmeg.\nTwo Wednesdays ago, I discovered that the 1888\nThe Police Gazette Bartenders Guide\nwas digitized on\nEUVS\n; I was glad to be reacquainted with the book after having a chance to peruse the 1901 edition back at Gary Regan's\nCocktails in the Country\nin 2015. The recipe that caught my eye was the Imperial Egg Nogg that paired brandy with Jamaican rum as the spirit base. Since there was no other flavor modifier or spice in the mix other than the nutmeg garnish, I opted for a funky rum to add some pizazz to the drink. In the glass, the Imperial Egg Nogg issued forth a nutmeg and rum funk aroma. Next, a creamy sip shared a caramel note from the aged spirits, and the swallow proffered the expected duo of Cognac and high ester Jamaican rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHyEeEKPUF3ACDSyOCxXleMcFOW-pILzDZll7JAdaZspTiXkAg3XiYtLOmaXGeu49uS2ala3kX5xFoFxRkJy6k_pn9Q7KyC5XEPjFXWx2o1CbJi_GcWBCk-TceQjXuanti6KVZ2Ipjw5C/s320/imperialnogg3153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHyEeEKPUF3ACDSyOCxXleMcFOW-pILzDZll7JAdaZspTiXkAg3XiYtLOmaXGeu49uS2ala3kX5xFoFxRkJy6k_pn9Q7KyC5XEPjFXWx2o1CbJi_GcWBCk-TceQjXuanti6KVZ2Ipjw5C/s800/imperialnogg3153.jpg", "comment_count": 1 }, { "title": "mucho picchu", "url": "https://cocktailvirgin.blogspot.com/2017/11/mucho-picchu.html", "published": "2017-11-30T08:00:00.000-05:00", "updated": "2017-11-30T08:00:32.725-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "champagne", "grapefruit juice", "maraschino", "pisco", "simple syrup" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "1/4 oz Luxardo Maraschino Liqueur", "1/2 oz Grapefruit Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a flute glass, top with Champagne (2 oz 90-Plus Cellars Prosecco), and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Macchu Pisco\n1/4 oz Luxardo Maraschino Liqueur\n1/2 oz Grapefruit Juice\n1/2 oz Simple Syrup\nShake with ice, strain into a flute glass, top with Champagne (2 oz 90-Plus Cellars Prosecco), and garnish with a grapefruit twist.\nTwo Thursdays ago, I selected the\nDeath & Co. Cocktail Book\nfor the evening's refreshment. There, I was drawn to Joaquin Simo's 2008 sparkler, the Mucho Picchu that appeared like a cross between a French 75 and a\nHemingway Daiquiri\nwith pisco as the base spirit. Once prepared, the Mucho Picchu greeted the nose with a grapefruit and nutty cherry aroma. Next, grapefruit and wine on the carbonated sip led into earthy pisco on the swallow finishing with Maraschino's nutty fruit note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoosT2HOce49frSy3lKc_1jBva67rQNxfg8_j5rPm0OjOM1XLG5a0wmQ4UA09zDH5LOBUESOJEY9QpZas9iVm-Q0RAnzuPaZNPgbelzk-DIb8BMpSNaVZ3wRgffg0fHyzJQZJgokoxTOE4/s320/muchopicchu3154.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoosT2HOce49frSy3lKc_1jBva67rQNxfg8_j5rPm0OjOM1XLG5a0wmQ4UA09zDH5LOBUESOJEY9QpZas9iVm-Q0RAnzuPaZNPgbelzk-DIb8BMpSNaVZ3wRgffg0fHyzJQZJgokoxTOE4/s800/muchopicchu3154.jpg", "comment_count": 0 }, { "title": "derby daiquiri", "url": "https://cocktailvirgin.blogspot.com/2017/12/derby-daiquiri.html", "published": "2017-12-01T08:00:00.000-05:00", "updated": "2017-12-01T08:00:06.918-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "blend", "attribution": { "creator": "Mariano Licudine", "source": "Mai-Kai", "year": 1959 }, "categories": [ "lime juice", "orange juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Orange Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1 1/2 oz White Puerto Rican Rum (DonQ Cristal)" ], "instructions": "Blend with a handful of ice and pour (shake with ice and strain) into a cocktail glass containing a Spanish comb ice shell.", "body_text": "1 oz Orange Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1 1/2 oz White Puerto Rican Rum (DonQ Cristal)\nBlend with a handful of ice and pour (shake with ice and strain) into a cocktail glass containing a Spanish comb ice shell.\nTwo Fridays ago, I reached for Beachbum Berry's\nSippin' Safari\nto find a use for some leftover freshly squeezed lime juice. There, I decided upon the Derby Daiquiri crafted by Mariano Licudine at the Mai-Kai circa 1959, and I set about crushing ice, crafting the ice shell garnish, and solidifying it in the freezer. Once the garnish was set, I continued on with the drink which was essentially a regular Daiquiri with orange juice in the mix. In the glass, the Derby Daiquiri gave forth a rum aroma with hints of orange and lime. Next, orange dominated the sip, and the swallow displayed the rum along with a crisp lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMXZ0_6idjD_CkvyQ-FtwEo5e4apl0IkP_OP2Dc946uWir4eNqbrxY9TCrhCu_vDGv3Hp8MDhoPm8P4glgZ7O0s806ny23sfCqvwbpEghRkAowXqAJbTgS90FVJLQH0AoxycsofPoLDsv/s320/derbydaiquiri_viaig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMXZ0_6idjD_CkvyQ-FtwEo5e4apl0IkP_OP2Dc946uWir4eNqbrxY9TCrhCu_vDGv3Hp8MDhoPm8P4glgZ7O0s806ny23sfCqvwbpEghRkAowXqAJbTgS90FVJLQH0AoxycsofPoLDsv/s800/derbydaiquiri_viaig.jpg", "comment_count": 0 }, { "title": "lucky wireless", "url": "https://cocktailvirgin.blogspot.com/2017/12/lucky-wireless.html", "published": "2017-12-02T08:00:00.000-05:00", "updated": "2017-12-02T08:00:21.859-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tyler Caffall", "source": "Fort Defiance", "year": null }, "categories": [ "bitters (Peychaud's)", "cognac", "pimento dram", "rum", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Appleton Reserve Rum", "3/4 oz Pierre Ferrand Cognac (Courvoisier VS)", "3/4 oz Carpano Antica (Cocchi Sweet Vermouth)", "3/4 oz Cinzano Sweet Vermouth (Cocchi Sweet Vermouth)", "1 dash Peychaud's Bitters", "1 dash Allspice Dram (1 bsp St. Elizabeth)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Appleton Reserve Rum\n3/4 oz Pierre Ferrand Cognac (Courvoisier VS)\n3/4 oz Carpano Antica (Cocchi Sweet Vermouth)\n3/4 oz Cinzano Sweet Vermouth (Cocchi Sweet Vermouth)\n1 dash Peychaud's Bitters\n1 dash Allspice Dram (1 bsp St. Elizabeth)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago, I searched through the\nBrooklyn Bartender\nbook for a nightcap. There, I uncovered Tyler Caffall's Lucky Wireless as his riff on the\nMarconi Wireless\nthat he crafted at Fort Defiance. Since I only have one sweet vermouth at home, I combined the two volumes and utilized my medium bodied Cocchi Vermouth di Torino to span the range between the called for Carpano Antica and Cinzano. Once prepared, the Lucky Wireless offered lemon oil aromas over rum notes on the nose. Next, grape and barrel-aged caramel flavors filled the sip, and the swallow elegantly paired aged rum and brandy with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29mEBgWpDBU-16hHaK609BLcQvlK2lhRPozAluhIAxjJhY7IHDqztOJHH99sjS3qwRw-PDALWWlDq1OC2DD7zl1NKYdNPd4iva5j-nYOIkfgfpuIzsCkowNg4pvwRTtgDSmEUdvFlQT51/s320/luckywireless3161.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29mEBgWpDBU-16hHaK609BLcQvlK2lhRPozAluhIAxjJhY7IHDqztOJHH99sjS3qwRw-PDALWWlDq1OC2DD7zl1NKYdNPd4iva5j-nYOIkfgfpuIzsCkowNg4pvwRTtgDSmEUdvFlQT51/s800/luckywireless3161.jpg", "comment_count": 0 }, { "title": "palaver punch", "url": "https://cocktailvirgin.blogspot.com/2017/12/palaver-punch.html", "published": "2017-12-03T08:00:00.000-05:00", "updated": "2017-12-03T08:00:20.661-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Al Sotack", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "bitters (orange)", "gin", "grapefruit juice", "lemon juice", "pimento dram", "simple syrup (other)", "soda", "vermouth (dry)" ], "ingredients": [ "2 oz Bluecoat Gin (Damrak)", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 tsp Allspice Dram (1 bsp St. Elizabeth)", "1 dash Orange Bitters (Regan's)", "1/2 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Brown Sugar Syrup" ], "instructions": "Shake with ice, strain into a glass with 1 oz soda water, fill with ice, and add a mint sprig.", "body_text": "2 oz Bluecoat Gin (Damrak)\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 tsp Allspice Dram (1 bsp St. Elizabeth)\n1 dash Orange Bitters (Regan's)\n1/2 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Brown Sugar Syrup\nShake with ice, strain into a glass with 1 oz soda water, fill with ice, and add a mint sprig.\nFor the cocktail hour on Sunday night two weeks ago, I pulled out my copy of Tom Sandham's\nWorld's Best Cocktails\nand found the section on punch compiled by Al Sotack then of Philadelphia's Franklin Mortgage & Investment Co. From those recipes, I selected Sotack's Palaver Punch that seemed to merge a Dry Martini with citrus and spice elements of a more classic punch.\nThe Palaver Punch met the senses with a minty aroma. Next, a carbonated sip matched caramel-molasses notes from the brown sugar with citrus ones from the grapefruit and lemon juices, and finally, the swallow proffered botanical flavors from the gin and allspice liqueur with a citrussy finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVW3fAmBlvPPAGeojqbaxcMOPuxMH9x6zrF7-ohIrNv4u1Y1avbfepzE6CU5g0fLEdEr3zCPh77xZ7ZNCU-frnVcxpbxoJYHzpmFlkZnhsPPKO4yASu6Xk4_hVQeZ84V08Z3EJuWda9F5/s320/palaverpunch3162.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVW3fAmBlvPPAGeojqbaxcMOPuxMH9x6zrF7-ohIrNv4u1Y1avbfepzE6CU5g0fLEdEr3zCPh77xZ7ZNCU-frnVcxpbxoJYHzpmFlkZnhsPPKO4yASu6Xk4_hVQeZ84V08Z3EJuWda9F5/s800/palaverpunch3162.jpg", "comment_count": 0 }, { "title": "a means to an end", "url": "https://cocktailvirgin.blogspot.com/2017/12/a-means-to-end.html", "published": "2017-12-04T08:00:00.000-05:00", "updated": "2017-12-04T08:00:34.792-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Earl's Prudential", "year": null }, "categories": [ "#other", "*original", "lime juice", "mezcal", "simple syrup (other)", "soda", "st. germain" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz Celery Syrup (*)", "1/2 oz St. Germain Elderflower Liqueur", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe with 1 oz soda water, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz Celery Syrup (*)\n1/2 oz St. Germain Elderflower Liqueur\n1/2 oz Lime Juice\nShake with ice, strain into a cocktail coupe with 1 oz soda water, and garnish with a grapefruit twist.\n(*) Celery stalks chopped and blended with a little water (2 oz for a medium head). The fine strained juice was mixed with an equal volume of sugar and stirred to dissolve without heat.\nTwo Mondays ago was my fourth Cocktail Lab night at Earl's Prudential out of the five week series. For a theme, I went with songs from the band Joy Division. One of the ingredients that I was tinkering with was a celery syrup made from the stalk's juice; the two drinks that inspired me here were Chez Henri's\nLamplighter\nthat utilized celery juice and simple syrup in a Bourbon Sour and Drink's\nMeans of Preservation\nthat paired celery bitters and St. Germain. Since celery bitters go rather well with agave distillates, I selected mezcal as the base and lime as the citrus to balance out the sugar content of the celery syrup and elderflower liqueur. Also to help lighten things up and fill up the larger than normal coupes at the bar, I added soda water to the mix. Keeping the Means of Preservation in mind, the Joy Division song A Means to an End seemed quite appropriate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqF4WIJDd2xMxtKdEd5SowjLpJ4XE4Xyr_4qPOGhy-G23ImNSxjtEgKe8z9FPuiDoWoth8iSbqeyUhSeDl672DrUFpEtB7D3J1X6MMSTSN3wu11buPs6DnjalSGTI9wiGeYJCKGiidY6j/s320/meanstoanend.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqF4WIJDd2xMxtKdEd5SowjLpJ4XE4Xyr_4qPOGhy-G23ImNSxjtEgKe8z9FPuiDoWoth8iSbqeyUhSeDl672DrUFpEtB7D3J1X6MMSTSN3wu11buPs6DnjalSGTI9wiGeYJCKGiidY6j/s800/meanstoanend.jpg", "comment_count": 0 }, { "title": "new dawn fades", "url": "https://cocktailvirgin.blogspot.com/2017/12/new-dawn-fades.html", "published": "2017-12-04T10:00:00.000-05:00", "updated": "2017-12-04T10:00:29.193-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Earl's Prudential", "year": null }, "categories": [ "#other", "*original", "amaro", "bitters (orange)", "lime juice", "pisco", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "1/2 oz Persimmon Syrup (*)", "1/2 oz Amaro Montenegro", "1/2 oz Lime Juice", "1 dash Regan's Orange Bitters" ], "instructions": "Shake with ice, strain into a glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Macchu Pisco\n1/2 oz Persimmon Syrup (*)\n1/2 oz Amaro Montenegro\n1/2 oz Lime Juice\n1 dash Regan's Orange Bitters\nShake with ice, strain into a glass, and garnish with an orange twist.\n(*) Two persimmon sliced and added to a pot with 1 cup of sugar and 1 cup of water. Bring to a boil, simmer covered 20 minutes, let cool, blend, and strain through a tea towel.\nWhile shopping at Trader Joe's in preparation for my Cocktail Lab night at Earl's Prudential two weeks ago, I spotted the display of persimmons and thought that this fruit's melon and peach notes would work rather well in a drink. A quick Google search confirmed that the idea was a sound one and also provided me hints on how to transform it into a syrup. Once the syrup was prepared, my mind quickly went to the earthy notes in pisco, and I thought about supplementing the fruit aspect with either Aperol or Amaro Montenegro. Montenegro ended up adding more complementary notes as well as a delightful citrus-herbal complexity to the mix. For a name, I kept with the Joy Division song title theme and went with New Dawn Fades given how persimmons reminded me of the color of a rising or setting sun, and I garnished with a moon sliver-esque orange twist.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFJf4_qMTy9jA04e0JrccHUTZNVXwAuz_mwGk0GbZSWG0KeY5a2j9u5dE4HU3g0NzR5nTJrgsfDhq8UqcKxgkaJbjYHFcKlci4XzRl0JQXQ8l4uJ7LPCwQHlCC50ZEayFAIssFI2FZd2e/s320/newdawnfades.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFJf4_qMTy9jA04e0JrccHUTZNVXwAuz_mwGk0GbZSWG0KeY5a2j9u5dE4HU3g0NzR5nTJrgsfDhq8UqcKxgkaJbjYHFcKlci4XzRl0JQXQ8l4uJ7LPCwQHlCC50ZEayFAIssFI2FZd2e/s800/newdawnfades.jpg", "comment_count": 0 }, { "title": "something must break", "url": "https://cocktailvirgin.blogspot.com/2017/12/something-must-break.html", "published": "2017-12-05T08:00:00.000-05:00", "updated": "2017-12-05T08:00:12.037-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#other", "*original", "cynar", "lemon juice", "scotch", "simple syrup (other)" ], "ingredients": [ "2 oz Dewar's 12 Year Scotch", "1/2 oz Sweet Potato Syrup (*)", "1/4 oz Cynar", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a rocks glass, add ice, and garnish with a lemon twist.", "body_text": "2 oz Dewar's 12 Year Scotch\n1/2 oz Sweet Potato Syrup (*)\n1/4 oz Cynar\n1/2 oz Lemon Juice\nShake with ice, strain into a rocks glass, add ice, and garnish with a lemon twist.\n(*) Bake a sweet potato wrapped in tin foil for 45 minutes at 400°F. Let cool, chop, and blend with 6 oz water. Strain through a tea towel with a squeeze at the end, and dissolve an equal part of sugar into this liquid.\nIn the same Trader Joe's shopping adventure that I purchased the persimmons, I also selected some sweet potatoes for my night at the Earl's Cocktail Lab. I ended up baking two of them: one of them for dinner that night and the other to make syrup the next day. Again, a quick Google search at the store confirmed that sweet potato plays well in cocktails and provided ideas on how to transform them into syrup. Given the roasted vegetal notes, my mind thought that Scotch would work well here; moreover, I added some Cynar to complement both ingredients as well as some lemon juice to balance the sweetness here. The syrup ended up slightly \"gritty\" with sweet potato particulate, so I opted for serving this on the rocks to hide the light starchy silt. For a name, I dubbed this one Something Must Break in keeping with the Joy Division theme.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8K_7ye3ShahOdO2jNT92gCla-udsiSVWP-DuhBAGnkL6JPan92SMOnaKKhqVdVsT5irZwOfbpJm5GWJ59BO7TZFtv-jjeA6yVE-91-KCFI0MnY3gckRxaQnoGqFV-9wY_YLsoO0WxJf93/s320/somethingmustbreak.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8K_7ye3ShahOdO2jNT92gCla-udsiSVWP-DuhBAGnkL6JPan92SMOnaKKhqVdVsT5irZwOfbpJm5GWJ59BO7TZFtv-jjeA6yVE-91-KCFI0MnY3gckRxaQnoGqFV-9wY_YLsoO0WxJf93/s800/somethingmustbreak.jpg", "comment_count": 0 }, { "title": "the clermont", "url": "https://cocktailvirgin.blogspot.com/2017/12/the-clermont.html", "published": "2017-12-05T10:00:00.000-05:00", "updated": "2017-12-05T10:00:03.687-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kevin McNally", "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "apple cider", "applejack", "bitters (Angostura)", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Wild Turkey Rye Whiskey", "1 oz Laird's Applejack", "1/2 oz Cider Syrup (*)", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "1 oz Wild Turkey Rye Whiskey\n1 oz Laird's Applejack\n1/2 oz Cider Syrup (*)\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass.\n(*) Cloudy apple cider boiled down (perhaps by a third to a half) with cinnamon and clove. Dissolve an equal part of sugar and let cool.\nTwo Tuesdays ago, Andrea and I had dinner at Trina's Starlite Lounge. For a first drink, I asked bartender Kevin McNally for the Clermont that seemed like an interesting riff on the\nStone Fence\n. I later asked bartender Isaac Sussman about the syrup, but I regret now not asking about the drink's name. If it were made with a Jim Beam whiskey instead of Wild Turkey, the name would make sense due to the Beam distillery's home in Clermont, Kentucky. Regardless, the Clermont greeted the nose with apple and cinnamon aromas. Next, lemon and apple flavors mingled on the sip, and the swallow offered rye and apple notes with a bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8D2uEdOiMBT6xIjSUgJcQRubClvRYCt8vuQUihWBrTaHjMWUIbexw_8FMQOQoXLIokL3Q9_A6awVC-7FW6_kzLwmZpfo-hQOdXq9lJ26lxiwlOuNXWu3cBw_19w3espIE6gC09_xjfIj/s320/clermont3166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8D2uEdOiMBT6xIjSUgJcQRubClvRYCt8vuQUihWBrTaHjMWUIbexw_8FMQOQoXLIokL3Q9_A6awVC-7FW6_kzLwmZpfo-hQOdXq9lJ26lxiwlOuNXWu3cBw_19w3espIE6gC09_xjfIj/s800/clermont3166.jpg", "comment_count": 0 }, { "title": "haole's downfall", "url": "https://cocktailvirgin.blogspot.com/2017/12/haoles-downfall.html", "published": "2017-12-06T08:00:00.000-05:00", "updated": "2017-12-06T08:00:16.139-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Nick Feather", "source": "Restaurant Skool", "year": null }, "categories": [ "lime juice", "rum (white)", "simple syrup", "swedish punsch" ], "ingredients": [ "1 1/2 oz Don Q Cristal Rum (Angostura White Oak)", "1/2 oz Kronan Swedish Punsch", "1/2 oz Guava (Guava jelly melted down 1:1 with water)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with a paper umbrella.", "body_text": "1 1/2 oz Don Q Cristal Rum (Angostura White Oak)\n1/2 oz Kronan Swedish Punsch\n1/2 oz Guava (Guava jelly melted down 1:1 with water)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice, strain into a rocks glass, fill with crushed ice, and garnish with a paper umbrella.\nTwo Wednesdays ago, I ended up on the Kronan Swedish Punsch website where there were a few suggested recipes. The one that called out to me was the Haole's Downfall crafted by Nick Feather at San Francisco's Restaurant Skool. The ingredient listed as \"guava\" might have meant guava juice or concentrate (guava syrup would probably be too sweet here given the Swedish punsch and simple syrup already in the recipe), but I had some melted guava jelly left over from the\nFascination Street\nthat I figured would work well here. Once prepared, the Haole's Downfall gave forth rum and darker tropical notes perhaps from a combination of the guava and Swedish punsch. Next, lime and caramel were joined by viscosity from the guava's pectin on the sip, and the swallow shared rum, guava, and Swedish punsch's tea and funk flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhufXGX1WFCvX7Y27aZIwjbpn2wn53peEHYh0HENVubzVCwMJp9t9IW6Bv7vWyS7J6aEYZ7Z9fOIg36D8AyhfkGEBNoqJe3sKhr-IrnBQV-hZJIUWD1Llh9JrQZh-C2i6HpCqm8Lyc-ZoI/s320/haolesdownfall3168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhufXGX1WFCvX7Y27aZIwjbpn2wn53peEHYh0HENVubzVCwMJp9t9IW6Bv7vWyS7J6aEYZ7Z9fOIg36D8AyhfkGEBNoqJe3sKhr-IrnBQV-hZJIUWD1Llh9JrQZh-C2i6HpCqm8Lyc-ZoI/s800/haolesdownfall3168.jpg", "comment_count": 0 }, { "title": "second sip", "url": "https://cocktailvirgin.blogspot.com/2017/12/second-sip.html", "published": "2017-12-07T08:00:00.000-05:00", "updated": "2017-12-07T08:00:45.929-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co.", "year": null }, "categories": [ "bitters (mole)", "fernet-branca", "port (tawny)", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Compass Box Asyla Scotch (1 3/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz Cockburn 20 Year Tawny Port (Sandeman Tawny)", "1/4 oz Fernet Branca", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Compass Box Asyla Scotch (1 3/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz Cockburn 20 Year Tawny Port (Sandeman Tawny)\n1/4 oz Fernet Branca\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail coupe.\nAfter Thanksgiving dinner, I was in the mood for a digestif cocktail, and I recalled that there was a Fernet Branca recipe on the Bittermens webpage. That drink was the Second Sip which reminded me a bit of an embittered\nChancellor\nor a less floral\nSkyfall\n. The provided history was that Avery and Janet Glasser of the Bittermens challenged Brian Miller at Death & Co. to come up with a cocktail with Scotch, their bitters, and Fernet Branca, and this was the result. Once prepared, the Second Sip gave forth a peat smoke nose with hints of Fernet's menthol. Next, a rich grape sip from the vermouth and port led into a smoky whisky and bitter herbal swallow with a chocolate-menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiqk6Y47yeDuwa9HWV9cGGiABorOEueLU1TW0dgLriJh5B0aNyepG0LYhUWQKUsipOEB4hwcQwhNhpa8y2-Aabk2t46KUzrodWJqer7mTEwEelycf5HPuUkgqTSGzU_zF8VxKSk3qiWm_/s320/secondsip3169.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiqk6Y47yeDuwa9HWV9cGGiABorOEueLU1TW0dgLriJh5B0aNyepG0LYhUWQKUsipOEB4hwcQwhNhpa8y2-Aabk2t46KUzrodWJqer7mTEwEelycf5HPuUkgqTSGzU_zF8VxKSk3qiWm_/s800/secondsip3169.jpg", "comment_count": 0 }, { "title": "el presidente", "url": "https://cocktailvirgin.blogspot.com/2017/12/el-presidente.html", "published": "2017-12-08T08:00:00.000-05:00", "updated": "2017-12-08T08:00:15.196-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "curacao", "grenadine", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Don Q Añejo Rum", "1 1/2 oz Dolin Blanc Vermouth", "1 bsp Pierre Ferrand Dry Curaçao", "1 bsp Grenadine" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry and an orange twist.", "body_text": "1 1/2 oz Don Q Añejo Rum\n1 1/2 oz Dolin Blanc Vermouth\n1 bsp Pierre Ferrand Dry Curaçao\n1 bsp Grenadine\nStir with ice, strain into a cocktail glass, and garnish with a cherry and an orange twist.\nThe\nEl Presidente\nbecame quite popular here in Boston around a decade ago as a combination of light rum, dry vermouth, curaçao, and a touch of grenadine. This is the way I have always made the drink, although I have not returned to the combination in years. It seemed to work for my palate and others including the night I mixed them at a friend's house using their recently acquired stash of Havana Club 3 Year. In 2012, David Wondrich in\nImbibe Magazine\ndeclared that the drink recipe was first recorded as containing \"Chambery\" which probably meant the blanc or sweet-white vermouth that the region was famous for. For my recipe, I tracked down the 1924\nManual del Cantinero\nvia EUVS that Wondrich referred to as well as the 1932\nSloppy Joe's Bar\nbook via EUVS that included both the curaçao and the grenadine modifiers (the 1924 recipe had an option for one or the other). The latter recipe declared the drink a dry vermouth one (Noilly Prat is best known for their dry vermouth and appears to have never made a blanc style) as do most of the rest of the recipes to follow with the former one only suggesting at blanc vermouth.\nSince many people have touted the blanc vermouth version as superior, I merged the 1924 recipe with the liqueur and syrup combination from the 1932 recipe. In the glass, the El Presidente gave forth an aged rum aroma with a hint of orange fruitiness. Next, a sweet white grape paired with the rum's caramel note, and the swallow continued on with rum, orange, berry, and floral flavors. Overall, this combination was a touch too sweet for me so perhaps upping the rum (or using a rougher spirit) and toning down on the blanc vermouth might work. In\nPioneers of Mixing at Elite Bars: 1903-1933\n, they recommend subbing in a rhum agricole for any call of Bacardi during this era to better mimic its grassiness, so perhaps using an overly smooth rum is indeed a detriment here (as is the case in the\nTwelve Mile Limit\nfrom the same era). Moreover, this sweetness could have also been due to the lack of structure imparted by dry vermouth's acid (such as from Noilly Prat), so it came across as a bit more flabby than the recipe I am more familiar with; perhaps this might be effected by my Dolin Blanc bottle not being the freshest (despite it working well recently in other recipes).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtH64YzdfoZqVRafkUvPp9PR0NrKb9sFnzQPRFCwfKCwe0QfPWFq8bzr6cFCerIoYVxCfUdxLKj58vpDficJHf1hrZKx8-GvhiUN1H61CqaFHY5t2WMbvGUTK9f2tHsJjwoDZW3AcF-vD/s320/elpresidente3172.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG18vHjuTeICbbM_0dKG3nsEOFxgiIn2BIauwd68n43WJUZ75voQ0vNZ5EDguphXt3fU0t9A5hTPGbBVskqvTt5EBLtp2uFsEME838zv6F6flzLdDt8wDuRC1cth_5GSXh3YQi4MiPse9G/s320/presidente_recipes.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtH64YzdfoZqVRafkUvPp9PR0NrKb9sFnzQPRFCwfKCwe0QfPWFq8bzr6cFCerIoYVxCfUdxLKj58vpDficJHf1hrZKx8-GvhiUN1H61CqaFHY5t2WMbvGUTK9f2tHsJjwoDZW3AcF-vD/s800/elpresidente3172.jpg", "comment_count": 0 }, { "title": "hudson", "url": "https://cocktailvirgin.blogspot.com/2017/12/hudson.html", "published": "2017-12-09T08:00:00.000-05:00", "updated": "2017-12-09T08:00:22.680-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "brandy", "lemon juice", "port (tawny)", "rum" ], "ingredients": [ "1/2 Brandy (1 1/2 oz Courvoisier VS)", "1/4 Bacardi (3/4 oz Privateer Tres Aromatic Overproof White Rum)", "2 dash Port (1/2 oz Sandeman Tawny + 1/4 oz Simple Syrup)", "1 dash Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a glass; I added a lemon twist and freshly grated nutmeg as garnish.", "body_text": "1/2 Brandy (1 1/2 oz Courvoisier VS)\n1/4 Bacardi (3/4 oz Privateer Tres Aromatic Overproof White Rum)\n2 dash Port (1/2 oz Sandeman Tawny + 1/4 oz Simple Syrup)\n1 dash Lemon Juice (1/2 oz)\nShake with ice and strain into a glass; I added a lemon twist and freshly grated nutmeg as garnish.\nTwo Saturdays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nto uncover the evening's libation. There, I spotted the Hudson that had elements of\nsangaree\nand punch, so I decided to give it a go. Once prepared, the Hudson offered up lemon, grape, and nutmeg aromas to the nose. Next, lemon and grape on the sip gave way to Cognac and funky rum on the swallow with a grape finish. Overall, the combination reminded me of the\nChicago\nas well as the\nSt. Charles Avenue Punch\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvD2hTRY31nfB3sZUsSWZzgCQ0iwGAhlexJ13isi8vnncPwwvNyoZ39-HZP9tR1GWejZhT1lwFzO4bLhlEkwbzyFah9JxaPzlx1M_Y5T34WDlaibSdSHslU0c4E_a_BCk_3sMjPabT7PK/s320/hudson3175.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvD2hTRY31nfB3sZUsSWZzgCQ0iwGAhlexJ13isi8vnncPwwvNyoZ39-HZP9tR1GWejZhT1lwFzO4bLhlEkwbzyFah9JxaPzlx1M_Y5T34WDlaibSdSHslU0c4E_a_BCk_3sMjPabT7PK/s800/hudson3175.jpg", "comment_count": 0 }, { "title": "jasper's rum punch", "url": "https://cocktailvirgin.blogspot.com/2017/12/jaspers-rum-punch.html", "published": "2017-12-10T08:00:00.000-05:00", "updated": "2017-12-10T08:00:05.142-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Jasper Le Franc", "source": "Bay Roc Hotel", "year": 1972 }, "categories": [ "bitters (Angostura)", "lime juice", "rum (white)", "sugar" ], "ingredients": [ "1 1/2 oz Wray & Nephew Overproof White Rum", "1 1/2 oz Jasper's Basic Stock Mix (*)" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig and a lime slice-cherry flag (mint sprig only).", "body_text": "1 1/2 oz Wray & Nephew Overproof White Rum\n1 1/2 oz Jasper's Basic Stock Mix (*)\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig and a lime slice-cherry flag (mint sprig only).\n(*) Jasper's Basic Stock Mix: Stir to dissolve 12 oz sugar in 16 oz lime juice. Add 1 oz Angostura Bitters and 1 heaping tsp freshly grated nutmeg. Refrigerate. Shake before using. I made a scaled down version of this mix.\nTwo Sundays ago, I spotted a mention of Jasper's Rum Punch and recalled that I had never tried this drink before. Therefore, I hunted down the recipe and backstory from a combination of Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nand Jeff Berry's\nPotions of the Caribbean\n. Haigh regaled how rum collector Stephen Remsberg in 1972 acquired the recipe from Jasper Le Franc who had created both the mix and the punch as the lead bartender at the Bay Roc Hotel in Jamaica. The recipe for the mix in Berry's book was more precise, so I ended up going with that one.\nThe punch provided a mint aroma over Jamaican rum notes. Next, lime with a caramel-like element from the bitters filled the sip, and the swallow offered funky rum flavors accented with a lot of spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1P0NZl5LQGwUhKINvstvrbRrQPVKzlsBTABSSmc_XnUDTmHKb3BDHKoaQCTjSfY3a1I7EHknz-q6rk-uRUCE6KkYfLdRPA5xXF9ADy5jBDc-smYpmkLt101bhP2eRNUn7OlIZQkUPf0H/s320/jasperrumpunch3177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1P0NZl5LQGwUhKINvstvrbRrQPVKzlsBTABSSmc_XnUDTmHKb3BDHKoaQCTjSfY3a1I7EHknz-q6rk-uRUCE6KkYfLdRPA5xXF9ADy5jBDc-smYpmkLt101bhP2eRNUn7OlIZQkUPf0H/s800/jasperrumpunch3177.jpg", "comment_count": 0 }, { "title": "the basque and bijou", "url": "https://cocktailvirgin.blogspot.com/2017/12/the-basque-and-bijou.html", "published": "2017-12-11T08:00:00.000-05:00", "updated": "2017-12-11T08:00:44.495-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Earl's Cocktail Lab", "year": null }, "categories": [ "#other", "*original", "cognac", "lemon juice", "rum", "soda", "st. germain", "tea" ], "ingredients": [ "1 oz Appleton Estate 12 Year Rum", "1 oz Remy VSOP Cognac", "1/2 oz Roasted Green Tea Syrup (*)", "1/4 oz St. Germain Elderflower Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe with 1 1/2 oz soda water, and garnish with a lemon twist.", "body_text": "1 oz Appleton Estate 12 Year Rum\n1 oz Remy VSOP Cognac\n1/2 oz Roasted Green Tea Syrup (*)\n1/4 oz St. Germain Elderflower Liqueur\n1/2 oz Lemon Juice\nShake with ice, strain into a cocktail coupe with 1 1/2 oz soda water, and garnish with a lemon twist.\n(*) Steep 4 tsp roasted green tea in 8 oz boiling hot water for 5 minutes. Strain and mix with an equal volume of sugar.\nFor my fifth and final night at Earl's Cocktail Lab at the Prudential Center, I decided upon a literary tribute to author Anais Nin via a trio of drinks on the menu. The first was inspired by the\nFascination Street\n, a punch I had made three weeks prior. I kept the Cognac, tea syrup, and lemon juice elements but split the spirit with aged rum and swapped the jasmine tea for a roasted green one. And instead of guava jelly, I added some brighter notes from elderflower liqueur to counter to the darker ones offered by the tea change as well as some soda water to lighten the body. For a name, I opted for the story The Basque and Bijou from\nDelta of Venus\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYFc0MbszaKquUTGj8ns0qGaIyz1S1bP0MMurvMtky4CoSdc8n0lPt4nCdF_0Keex03lvisGs-p91QGGgdlBZF9nOryjHyPoMlB6T3lA5qu_bX15Z7ecY86SO03gXAye6AmftunX9YcDl/s320/basquebijou.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYFc0MbszaKquUTGj8ns0qGaIyz1S1bP0MMurvMtky4CoSdc8n0lPt4nCdF_0Keex03lvisGs-p91QGGgdlBZF9nOryjHyPoMlB6T3lA5qu_bX15Z7ecY86SO03gXAye6AmftunX9YcDl/s800/basquebijou.jpg", "comment_count": 0 }, { "title": "spy in the house of love", "url": "https://cocktailvirgin.blogspot.com/2017/12/spy-in-house-of-love.html", "published": "2017-12-11T10:00:00.000-05:00", "updated": "2017-12-11T10:00:37.546-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Cocktail Lab at Earl's Prudential", "year": null }, "categories": [ "#other", "*original", "cointreau", "gin", "lemon juice", "tea" ], "ingredients": [ "2 oz Aviation Gin", "1/2 oz Lychee-Black Tea Syrup (*)", "1/4 oz Cointreau", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a glass, and garnish with an orange twist.", "body_text": "2 oz Aviation Gin\n1/2 oz Lychee-Black Tea Syrup (*)\n1/4 oz Cointreau\n1/2 oz Lemon Juice\nShake with ice, strain into a glass, and garnish with an orange twist.\n(*) Steep 4 tsp lychee-black tea leaves in 8 oz boiling water for 5 minutes. Strain and dissolve in an equal volume of sugar. The tea can be found in decent Asian supermarkets such as Reliable Market in Union Square, Somerville, MA, or on Amazon such as this\none\n(same brand I used).\nFor my second drink at the Cocktail Lab at Earl's Prudential, I wanted to utilize an unique tropical tea that I found at a local Asian market that combined lychee flavor and black tea. To bolster the fruitiness and round out the tea and tropical notes, I added Cointreau to the mix, and balanced the syrup and liqueur's sweetness with lemon. After trying a few spirits, gin seemed to allow the tea syrup flavors to shine through the best. For a name, I continued on with my Anais Nin theme and opted for her novella\nSpy in the House of Love\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjd4vQLI07xbcizetGm7hPIVN9HJIn_eOLx8yuw0JQjtNVIc7wX8ybPwHkLqYP9uIy6dovCSMXlREhV21bnWNUjSnbY2nFdwiFVp1Lx7w6CGDFXhKBhDQ14T0H4E-0q4hU_E4Sngs6ppa/s320/aspyinthehouse.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjd4vQLI07xbcizetGm7hPIVN9HJIn_eOLx8yuw0JQjtNVIc7wX8ybPwHkLqYP9uIy6dovCSMXlREhV21bnWNUjSnbY2nFdwiFVp1Lx7w6CGDFXhKBhDQ14T0H4E-0q4hU_E4Sngs6ppa/s800/aspyinthehouse.jpg", "comment_count": 0 }, { "title": "artists and models", "url": "https://cocktailvirgin.blogspot.com/2017/12/artists-and-models.html", "published": "2017-12-12T08:00:00.000-05:00", "updated": "2019-04-24T16:29:01.912-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Cocktail Lab at Earl's in the Prudential Center", "year": null }, "categories": [ "#other", "*original", "amaro", "bitters (Angostura)", "lemon juice", "scotch" ], "ingredients": [ "2 oz Dewar's Scotch", "1/2 oz Banana Syrup (*) (or in a pinch sub 1/4 oz each Crème de Banane & Simple Syrup)", "1/4 oz Jagermeister", "1/2 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.", "body_text": "2 oz Dewar's Scotch\n1/2 oz Banana Syrup (*) (or in a pinch sub 1/4 oz each Crème de Banane & Simple Syrup)\n1/4 oz Jagermeister\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.\n(*) Add 6 oz sugar and 6 oz water to a pot, bring to a boil, and add 1 banana cut into 10 pieces. Simmer covered. After 5 minutes, cut each piece into half, and simmer covered 5 more minutes. Turn off heat, cut each piece in half, cover again, let cool, and strain. This is more of a flavored syrup than a sweetened purée.\nTo round out my Anais Nin menu at the Cocktail Lab at Earl's in the Prudential Center, I decided on making a banana syrup. Since banana worked rather well with Scotch in the\nHoly Molé!\n, I took the drink in that direction. Moreover, since banana and caramel and winter spice from an amaro worked well in drinks like the\nFreak C'est Chic\n, I supplemented the flavors here with Jagermeister and Angostura Bitters. For a name, I selected Anais'\nArtists and Models\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilY-Q7pLMYVXutBeFGPV-z4tiGaCfkiqVVhLucL9Q-eWKdxArsVvpSn7Ddx12ANIG2F0UI1lNM60d70d8jROpqGCaQdiaZghlwo8sDzQYHQIYdFvfd6-BMYLDrL9Q3EXsYSq9JNqo_70o/s320/artistmodels.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilY-Q7pLMYVXutBeFGPV-z4tiGaCfkiqVVhLucL9Q-eWKdxArsVvpSn7Ddx12ANIG2F0UI1lNM60d70d8jROpqGCaQdiaZghlwo8sDzQYHQIYdFvfd6-BMYLDrL9Q3EXsYSq9JNqo_70o/s800/artistmodels.jpg", "comment_count": 0 }, { "title": "brotherly advice", "url": "https://cocktailvirgin.blogspot.com/2017/12/brotherly-advice.html", "published": "2017-12-12T10:00:00.000-05:00", "updated": "2017-12-12T10:00:49.597-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Peter Bodenheimer", "source": "BarNotes", "year": null }, "categories": [ "bitters (orange)", "bitters (other)", "cointreau", "creme de cacao", "madeira", "rum" ], "ingredients": [ "2 oz Diplomatico Reserva Exclusiva Rum", "3/4 oz Rare Wine Company Verdelho Madeira (Blandy's 5 Year Verdelho)", "1/4 oz Cointreau", "1 bsp Crème de Cacao (Tempus Fugit)", "1 dash Orange Bitters (Regan's)", "2 dash Bittermens Tiki Bitters (Bittermens Burlesque Bitters)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a wide orange peel swath.", "body_text": "2 oz Diplomatico Reserva Exclusiva Rum\n3/4 oz Rare Wine Company Verdelho Madeira (Blandy's 5 Year Verdelho)\n1/4 oz Cointreau\n1 bsp Crème de Cacao (Tempus Fugit)\n1 dash Orange Bitters (Regan's)\n2 dash Bittermens Tiki Bitters (Bittermens Burlesque Bitters)\nStir with ice, strain into a cocktail glass, and garnish with a wide orange peel swath.\nFor the cocktail hour two Tuesdays ago, I decided to make a recipe that I had spotted on the\nBarNotes\napp called Brotherly Advice. The drink was crafted by Peter Bodenheimer, the app's creator, who began working on a rum and Madeira cocktail. The name stemmed from his needing help to round out the ingredients, so he asked his brother Neal who co-owns The Cure and Cane & Table in New Orleans. In the end, the Verdelho Madeira's chocolate undertones (as described in this post on\nMadeira\n) were accented by crème de cacao; moreover, orange flavors are complementary to many Madeiras so I can understand the orange liqueur and bitters added here.\nThe garnish's orange oil aromas accented the sweet grape notes on the nose. Next, a semi-dry caramel and grape sip led into a rum, chocolate, and orange swallow with a spice-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzGekmb64qtUROZYNsvxHr9gczS5AvQ3uMwVC3a6Vi6_M1RzEj-IpP0AsMZJb1fiPYjioxEIxvvM0ogEvsbUbwMDT6qxOk6Uy0xWmjxolNBT4NwTUhc-EG_nr06wMCTFE7dNOK38-85xM/s320/brotherlyadvice.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzGekmb64qtUROZYNsvxHr9gczS5AvQ3uMwVC3a6Vi6_M1RzEj-IpP0AsMZJb1fiPYjioxEIxvvM0ogEvsbUbwMDT6qxOk6Uy0xWmjxolNBT4NwTUhc-EG_nr06wMCTFE7dNOK38-85xM/s800/brotherlyadvice.jpg", "comment_count": 0 }, { "title": "a few dollars more", "url": "https://cocktailvirgin.blogspot.com/2017/12/a-few-dollars-more.html", "published": "2017-12-13T08:00:00.000-05:00", "updated": "2017-12-14T12:47:59.306-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Zoard Wells Tyeklar", "source": "Green Street", "year": null }, "categories": [ "#green street", "aperol", "beer", "bitters (orange)", "lime juice", "tequila" ], "ingredients": [ "1 oz Cabrito Blanco Tequila", "3/4 oz Aperol", "3/4 oz Lime Juice", "1/2 oz Agave Syrup (1:1)", "1 dash Regan's Orange Bitters", "1 pinch Salt" ], "instructions": "Shake with ice, strain into a Highball glass with 8-9 oz of Ithaca Flower Power IPA.", "body_text": "1 oz Cabrito Blanco Tequila\n3/4 oz Aperol\n3/4 oz Lime Juice\n1/2 oz Agave Syrup (1:1)\n1 dash Regan's Orange Bitters\n1 pinch Salt\nShake with ice, strain into a Highball glass with 8-9 oz of Ithaca Flower Power IPA.\nTwo Wednesdays ago, I stopped into Green Street and asked bartender Zoard Wells Tyeklar for the A Few Dollars More from the smaller cocktail menu. Since IPA-style beers work well with tequila such as in the\nEnd of Days\nand the\nZimmermann Telegram\n, I was excited to give this one a try. Once prepared, the A Few Dollars More offered an orange aroma that preceded a citrus and malt sip. Next, tequila mingled with grapefruit, orange, and lime notes on the swallow with a bitter hops finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqd6Ng0m4TRWZlEXVou9Kv5mUA8Ug9KLm1335gpbcaJoieXMBF4T_eslWCXKlVxUQ2OIolfuhw_3Jj_XLI3AufzMWi28Hmjf7putCMJ29hk3iawFOnhmLEPVuPup8U_G92jxGefkh2oKs1/s320/afewdollars3182.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqd6Ng0m4TRWZlEXVou9Kv5mUA8Ug9KLm1335gpbcaJoieXMBF4T_eslWCXKlVxUQ2OIolfuhw_3Jj_XLI3AufzMWi28Hmjf7putCMJ29hk3iawFOnhmLEPVuPup8U_G92jxGefkh2oKs1/s800/afewdollars3182.jpg", "comment_count": 2 }, { "title": "guggenheim cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/12/guggenheim-cocktail.html", "published": "2017-12-14T12:45:00.000-05:00", "updated": "2017-12-14T12:45:21.055-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Manual of Mixed Drinks", "year": 1913 }, "categories": [ "bitters (orange)", "fernet-branca", "vermouth (dry)" ], "ingredients": [ "1 jigger Dry Vermouth (2 oz Noilly Prat)", "2 dash Fernet Branca (1/8 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 jigger Dry Vermouth (2 oz Noilly Prat)\n2 dash Fernet Branca (1/8 oz)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nAfter viewing the putative earliest recipe for the\nAlaska\nin Jack Straub's 1913\nManual of Mixed Drinks\non the EUVS site, I began perusing this book for other cocktail ideas. One that popped out to me was the aperitif-style Guggenheim Cocktail which was different from the\none\nin\nPioneers of Mixing at Elite Bars\n. Once prepared, this Guggenheim began with an orange aroma with light menthol notes. Next, a crisp white wine sip led into herbal and orange flavors with a menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwlGzHzKEXBjn5LLdBtiywUo7PsjGj5sRVHYa8QdUDcgiNkxqzxYAw7pLmghav2TAgnyyXE-4AJSPkWrQBBGGQowOReFGDiU7Inv6WQ-AW7pYA8yAAtajzdPtsPD-gtW8WQIE70miIc25/s320/guggenheim3183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwlGzHzKEXBjn5LLdBtiywUo7PsjGj5sRVHYa8QdUDcgiNkxqzxYAw7pLmghav2TAgnyyXE-4AJSPkWrQBBGGQowOReFGDiU7Inv6WQ-AW7pYA8yAAtajzdPtsPD-gtW8WQIE70miIc25/s800/guggenheim3183.jpg", "comment_count": 0 }, { "title": "rio grande", "url": "https://cocktailvirgin.blogspot.com/2017/12/rio-grande.html", "published": "2017-12-15T08:00:00.000-05:00", "updated": "2017-12-15T08:00:37.409-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "gin", "tequila", "vermouth (sweet)" ], "ingredients": [ "1/3 Sweet Vermouth (1 oz Cocchi)", "1/3 Gin (1 oz Hendrick's)", "1/3 Tequila (1 oz Cimarron)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Sweet Vermouth (1 oz Cocchi)\n1/3 Gin (1 oz Hendrick's)\n1/3 Tequila (1 oz Cimarron)\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I spotted an intriguing old tequila recipe that did not come from the mysterious pamphlet \"Popular Cocktails of The Rio Grande\" but from the British 1937\nCafé Royal Cocktail Book\n. This drink called the Rio Grande paired gin and tequila which are two spirits that I do not believe that I have had together in the same glass. Could they work? Perhaps not in a convincing way with a London Dry Gin, but what about a more vegetal Western style one? The one I selected was Hendrick's for I felt that its cucumber notes might complement the agave flavors decently.\nThe Rio Grande began with a cucumber-vegetal nose that had almost minty notes to it. Next, a grape sip led into a vegetal swallow with mint and sage flavors. Andrea comment about the drink was that it had a \"dry, desert herbalness like the Rio Grande.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmeAZMnenB9DolP3SgA8gERk4y-jvejY5TaFSnh6b8r_l4a2zkSbXS6dHxtq2_Srbe9PPfxGyA_nnfsRRPv5rDEUS3r0i3jy9beQbkVOC3QbHCr01mxaKTus2GSiICTbUlVI45o7zMGnJ/s320/riogrande3185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmeAZMnenB9DolP3SgA8gERk4y-jvejY5TaFSnh6b8r_l4a2zkSbXS6dHxtq2_Srbe9PPfxGyA_nnfsRRPv5rDEUS3r0i3jy9beQbkVOC3QbHCr01mxaKTus2GSiICTbUlVI45o7zMGnJ/s800/riogrande3185.jpg", "comment_count": 0 }, { "title": "rook racked", "url": "https://cocktailvirgin.blogspot.com/2017/12/rook-racked.html", "published": "2017-12-16T08:00:00.000-05:00", "updated": "2017-12-16T08:00:09.860-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nicholas Jarrett", "source": "Dram", "year": 2011 }, "categories": [ "absinthe", "bitters (orange)", "cognac", "gin", "kümmel", "quinquina" ], "ingredients": [ "1 1/2 oz Bonal Gentiane-Quina", "1 oz Pierre Ferrand Ambre Cognac (Couvoisier VS)", "1/2 oz Tanqueray Gin", "1 tsp Gilka Kümmel (Helbing)", "3 dash Orange Bitters (Regan's)", "4 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lemon twist.", "body_text": "1 1/2 oz Bonal Gentiane-Quina\n1 oz Pierre Ferrand Ambre Cognac (Couvoisier VS)\n1/2 oz Tanqueray Gin\n1 tsp Gilka Kümmel (Helbing)\n3 dash Orange Bitters (Regan's)\n4 dash Absinthe (1/2 bsp Kübler)\nStir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lemon twist.\nTwo Saturdays ago, I was perusing the\nBarNotes\napp when I spotted a curious drink by Nicholas Jarrett called the Rook Racked that he crafted at Brooklyn's Dram in 2011. With Bonal, Cognac, and absinthe, it reminded me of the\nQuinquina Cocktail\n, but with the additional herbal elements from gin and kümmel instead of fruit ones, it reminded me of some of the drinks in\nBeta Cocktails\n. Once prepared, the Rook Racked offered up a lemon oil aroma over anise and caraway notes. Next, a grape sip gave way to brandy, juniper, caraway, and cumin flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVAXJ2Z9udNfnxLquoNIzFKslYIT734z9Kx05LgHcxwzABYGo-XcYSKDa6tLHKUITDJalkzQ64sI94m0HzCu7lZ_Ob5cQeSYBYSEZjcXEnTmdmsL4I3a2VoFEbq1hhrXsZjqsNJmV_aHL/s320/rookracked3188.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVAXJ2Z9udNfnxLquoNIzFKslYIT734z9Kx05LgHcxwzABYGo-XcYSKDa6tLHKUITDJalkzQ64sI94m0HzCu7lZ_Ob5cQeSYBYSEZjcXEnTmdmsL4I3a2VoFEbq1hhrXsZjqsNJmV_aHL/s800/rookracked3188.jpg", "comment_count": 0 }, { "title": "bitter pineapple daiquiri", "url": "https://cocktailvirgin.blogspot.com/2017/12/bitter-pineapple-daiquiri.html", "published": "2017-12-17T08:00:00.000-05:00", "updated": "2017-12-17T08:00:25.905-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "deep ellum" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Deep Ellum", "year": null }, "categories": [ "#deep ellum", "campari", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Plantation Stiggins Fancy Pineapple Rum", "1/4 oz Campari", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a rocks glass.", "body_text": "2 oz Plantation Stiggins Fancy Pineapple Rum\n1/4 oz Campari\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a rocks glass.\nTwo Sundays ago, Andrea and I stopped into Deep Ellum in Allston. One of the drinks we ordered was the Bitter Pineapple Daiquiri that seemed to merge the\nJungle Bird\nwith a classic Daiquiri, and it reminded me of Brick & Mortar's\nJets to Brazil\n. In the glass, this Daiquiri gave forth a pineapple and lime bouquet to the nose. Next, lime with hints of tropical notes filled the sip, and the swallow continued on with pineapple, rum, and bitter orange flavors to yield a rather complex but pleasing profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTbSBWc69VxJWRJGn7sbhaBRTmFUoSkDb5iaRXu4AafMqOTglSODNQdQAP18yjtn1RRSNg3AULQEJyNQV0UYsCmTHX8zZVavU6e6lCKw52czgEFkLhxb2-EfJRvQPsWaSwbgfueMiiekM/s320/bitterpineappledaq3190.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTbSBWc69VxJWRJGn7sbhaBRTmFUoSkDb5iaRXu4AafMqOTglSODNQdQAP18yjtn1RRSNg3AULQEJyNQV0UYsCmTHX8zZVavU6e6lCKw52czgEFkLhxb2-EfJRvQPsWaSwbgfueMiiekM/s800/bitterpineappledaq3190.jpg", "comment_count": 0 }, { "title": "blood, lust, and diamonds", "url": "https://cocktailvirgin.blogspot.com/2017/12/blood-lust-and-diamonds.html", "published": "2017-12-18T08:00:00.000-05:00", "updated": "2017-12-18T08:00:31.496-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Teoh", "source": "Jakewalk", "year": null }, "categories": [ "amaretto", "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "quinquina", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt)", "3/4 oz Bonal Gentiane-Quina", "1/2 oz Cognac (Courvoisier VS)", "1 dash Amaretto (1 bsp Disaronno)", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Rye Whiskey (Old Overholt)\n3/4 oz Bonal Gentiane-Quina\n1/2 oz Cognac (Courvoisier VS)\n1 dash Amaretto (1 bsp Disaronno)\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Mondays ago, I was flipping through\nNew York Cocktails\nin order to find the evening's nightcap. The one that stood out was Brian Teoh's Blood, Lust, and Diamonds that he created at Jakewalk, and the name reminded me of Trina's Starlite Lounge's\nPower, Corruption, and Lies\n. Instead of a New Order song title, Brian dubbed the drink after a quote from the early 17th century dramatist John Webster who wrote, \"Whether we fall by ambition, blood, or wit, like diamonds, we are cut with our own dust.\" In the glass, the touch of amaretto added a nuttiness to the rye nose. Next, a grape sip led into whiskey, Cognac, vanilla, clove, and almond flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vbusIBdJbGrR03YOlw6OyBEaQ8GEMwnrwtYN_C0At8sXhS-NzyofDKkzkYyNlVbcrJacrlR-6WZkXf9uTIyi5v5eLM1wMVMmcMiAYXn-nZ7MtvdE8sskgJyQ7dD8Lkhhzo_20XuBuWEg/s320/bloodlustdiamonds.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vbusIBdJbGrR03YOlw6OyBEaQ8GEMwnrwtYN_C0At8sXhS-NzyofDKkzkYyNlVbcrJacrlR-6WZkXf9uTIyi5v5eLM1wMVMmcMiAYXn-nZ7MtvdE8sskgJyQ7dD8Lkhhzo_20XuBuWEg/s800/bloodlustdiamonds.jpg", "comment_count": 0 }, { "title": "lili'uokalani's downfall", "url": "https://cocktailvirgin.blogspot.com/2017/12/liliuokalanis-downfall_19.html", "published": "2017-12-19T08:00:00.001-05:00", "updated": "2020-10-08T10:13:20.844-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "frederic", "source": null, "year": 2020 }, "categories": [ "*original", "honey", "lime juice", "mezcal", "passion fruit syrup", "pineapple juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1/2 oz Mezcal (Fidencio Espadin Joven)", "2 oz Diced Pineapple (sub 1 1/2 oz Pineapple Juice)", "1/2 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "1/2 oz Lime Juice", "10 leaf Mint" ], "instructions": "Blend with 6 oz crushed ice, pour into a tall glass, and garnish with a lime wheel and mint sprig.", "body_text": "1 1/2 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1/2 oz Mezcal (Fidencio Espadin Joven)\n2 oz Diced Pineapple (sub 1 1/2 oz Pineapple Juice)\n1/2 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n1/2 oz Lime Juice\n10 leaf Mint\nBlend with 6 oz crushed ice, pour into a tall glass, and garnish with a lime wheel and mint sprig.\nAfter seeing some blog traffic from a\nReddit\nthread about the Missionary's Downfall, I decided to riff on that drink idea before my mint patch bid adieu for the season. Using the modified\nrecipe\nfrom Beachbum Berry's Latitude 29 as a base, instead of the peach liqueur, I thought that passion fruit syrup might perform rather well with the lime and pineapple here. Moreover, the combination of honey and passion fruit was one that worked superbly in the\nDon's Special Daiquiri\n. While the original called for a lighter flavored rum, I opted for a grassy and funky agricole and supplemented the flavors with a smoky mezcal akin to the\nMiracles Take Longer\n. Given the pineapple and other South Pacific flavors, I changed the downfall aspect to honor the last queen of Hawaii, Lili'uokalani, for in 1893 American sugar cane planters staged a coup that ended the Hawaiian monarchy.\nThe Lili'uokalani's Downfall shared mint, lime, and tropical aromas from the passion fruit and pineapple. Next, lime and honey with hints of pineapple on the sip transitioned to grassy, smokey, honey, and passion fruit flavors on the swallow with a mint finish.\nUpdate 10/8/20:\nSomeone posted this recipe on the Tiki forum on\nReddit\n, and one of the users commented that this was a horrible name. My response was:\nAs\nthe creator and namer of the drink, I do and it's in my blog post about\nit. It's a landmark to American imperialism that decimated the glorious\nindigenous Hawaiian culture. We as Americans should know what we did to\nacquire pineapple to have in our Tiki drinks. The drink makes you say\nher name instead of white washing the history of the island.\nIt's also a riff on a drink with a horrible name and history, the\nMissionary's Downfall. That drink is about the missionaries who came to\ndestroy indigenous cultures. Were there downfall scorpions or other\ndangers of the exotic wild or was it the libidinous lure of the native\nwomen that made them break their vows of chastity? Given what occurred,\nit's probably the latter (and not necessarily consensual).\nIf we're going to do a tribute drink to someone's downfall, the missionaries lose in my book.\nWith that said, I do like the suggestion of Lili'uokalani's Ascension that someone made.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F8XOUEv06FBUdWdxgBfmXtzupoLxJUXiBNzhc6MbT0cxAqPUsGQ-DABioEZ6Bxxyce_rgfQ0sJKYnzed6_VreOJhDt0UpLTHMp_qnECaq88MR0rszTNegXWUiVbwP58qKhs8OelbgJx9/s320/liliuokalanidownfall3194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2F8XOUEv06FBUdWdxgBfmXtzupoLxJUXiBNzhc6MbT0cxAqPUsGQ-DABioEZ6Bxxyce_rgfQ0sJKYnzed6_VreOJhDt0UpLTHMp_qnECaq88MR0rszTNegXWUiVbwP58qKhs8OelbgJx9/s800/liliuokalanidownfall3194.jpg", "comment_count": 0 }, { "title": "gold and ash", "url": "https://cocktailvirgin.blogspot.com/2017/12/gold-and-ash.html", "published": "2017-12-20T08:00:00.000-05:00", "updated": "2017-12-20T08:00:23.268-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "averna", "bitters (mole)", "creme de cacao", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Bacardi Gold Rum", "3/4 oz Averna", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice", "1/4 oz Tempus Fugit Crème de Cacao", "1 dash Bittermens Molé Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a cocoa-cinnamon dusted dehydrated orange wheel (an orange twist would work in a pinch).", "body_text": "1 1/2 oz Bacardi Gold Rum\n3/4 oz Averna\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\n1/4 oz Tempus Fugit Crème de Cacao\n1 dash Bittermens Molé Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a cocoa-cinnamon dusted dehydrated orange wheel (an orange twist would work in a pinch).\nTwo Wednesdays ago, I was unable to attend the Bacardi Legacy Boston competition earlier in the day but I was able to try Carlo Caroscio's entry, the Gold and Ash, that night for Backbar put it on their menu. The combination of Averna and cinnamon is one that has worked well in drinks like the\nE.C. Cobbler\nand both ingredients individually pair well with chocolate, so I requested bartender Lindsay Adams to make me one.\nThe Gold and Ash greeted the nose with a cinnamon and chocolate aroma both from the drink's ingredients and from the spice dusting on the dried orange wheel garnish. Next, lime and darker notes from the amaro and chocolate liqueur filled the sip, and the swallow offered the combination of rum, chocolate, and herbal flavors with a cinnamon finish. Although the drink turned a touch sweet especially as it warmed up, it was a delightful Winter-feeling Daiquiri perfect for the season.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cYJas5yPYZu5pmK_ysZTeomer9r7j25jmC3pyMudO2KC7fyoLl4xLKlk8i5Z-A1-q6TMeBtuSsmDjr7lnPQ2nRJEGlMX-SdLQho6-zMOFZSOcUiHwVVKtXv7RL-5XP2FEXN9BSFifiVY/s320/goldandash3196.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cYJas5yPYZu5pmK_ysZTeomer9r7j25jmC3pyMudO2KC7fyoLl4xLKlk8i5Z-A1-q6TMeBtuSsmDjr7lnPQ2nRJEGlMX-SdLQho6-zMOFZSOcUiHwVVKtXv7RL-5XP2FEXN9BSFifiVY/s800/goldandash3196.jpg", "comment_count": 0 }, { "title": "grandstand", "url": "https://cocktailvirgin.blogspot.com/2017/12/grandstand.html", "published": "2017-12-21T08:00:00.000-05:00", "updated": "2017-12-21T08:00:32.273-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "sherry", "vermouth (sweet)" ], "ingredients": [ "3/4 Brandy (2 oz Courvoisier VS Cognac)", "2 dash Sherry (1/2 oz Lustau Amontillado)", "2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "3/4 Brandy (2 oz Courvoisier VS Cognac)\n2 dash Sherry (1/2 oz Lustau Amontillado)\n2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Thursdays ago, I selected the\nPioneers of Mixing at Elite Bars: 1903-1933\ncocktail book for the evening's nightcap. There, I found the Grandstand that reminded me of the brandy version of the\nChauncy Olcott\n. Once prepared, the lemon oil from the twist I added brightened the aroma of the nutty grape on the nose. Next, grape from the sherry and vermouth filled the sip, and the swallow continued on with Cognac followed by nutty flavors as well as spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjy8FSzl1r3oxovNUk6oMHevKaOKow0RRnJqKG7i58WeK4BO9y7rmIcoQ9grlHOdTjU6cWpKyr8Q-GSZbcczpsHL-L3zEWipXjf87JgQwlEESmJePOh1ypFIUj597mTrs4utH6gnHC57c/s320/grandslam3198.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjy8FSzl1r3oxovNUk6oMHevKaOKow0RRnJqKG7i58WeK4BO9y7rmIcoQ9grlHOdTjU6cWpKyr8Q-GSZbcczpsHL-L3zEWipXjf87JgQwlEESmJePOh1ypFIUj597mTrs4utH6gnHC57c/s800/grandslam3198.jpg", "comment_count": 0 }, { "title": "cleopatra's champagne cocktail", "url": "https://cocktailvirgin.blogspot.com/2017/12/cleopatras-champagne-cocktail.html", "published": "2017-12-22T08:00:00.000-05:00", "updated": "2017-12-22T08:00:53.229-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Waldorf Astoria Hotel", "year": null }, "categories": [ "benedictine", "calvados", "campari", "champagne", "curacao" ], "ingredients": [ "3/4 oz Boulard VSOP Calvados or Laird's 7 1/2 Year Apple Brandy (Boulard VSOP)", "1/4 oz Benedictine", "1/4 oz Grand Marnier", "1/8 oz Campari" ], "instructions": "Stir with ice, strain into a cocktail coupe or champagne coupe glass with 4 oz brut Champagne (flute with 90+ Cellars Prosecco), and garnish with lemon oil (I included the twist instead of discarding it).", "body_text": "3/4 oz Boulard VSOP Calvados or Laird's 7 1/2 Year Apple Brandy (Boulard VSOP)\n1/4 oz Benedictine\n1/4 oz Grand Marnier\n1/8 oz Campari\nStir with ice, strain into a cocktail coupe or champagne coupe glass with 4 oz brut Champagne (flute with 90+ Cellars Prosecco), and garnish with lemon oil (I included the twist instead of discarding it).\nTwo Fridays ago, I reached for Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\nand spotted the Cleopatra's Champagne Cocktail. The text attributed the recipe to the Waldorf Astoria Hotel but it never made it into the previous two books. Caiafa later explained in a personal communication that he had no clue about the drink's name with, \"It was one of the few back stories that I had to leave open ended. The only assumption that I'm confident in making is that it originated from the current Hotel (not 5th Ave.).\"\nOnce prepared, my nose was greeted by lemon and apple aromas. Next, the sparkling wine notes were joined by more apple flavors, and the swallow began with a tart apple leading into a bitter herbal orange ending. Overall, I was impressed at how much the drink expressed a red apple flavor such that I searched a directory of heirloom apple varietals to discover that there is indeed a Cleopatra apple. When I mentioned this to Caiafa, he seemed pleased at the possibility that the name was linked to an old apple variety.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcXZAT6GIucbtxshxiR3KCFNb7Stjw-uooc_gEDqXbioJWu7studrx3XyU2OTXz9zcQDjIAwFGNwt0OqQ01aUEqKxRIMCzg12-KIxKMzN7OwmVrCrxetSIZwAvhLUPOkq3p2Z2z56bnwj/s320/cleopatrachampagne.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcXZAT6GIucbtxshxiR3KCFNb7Stjw-uooc_gEDqXbioJWu7studrx3XyU2OTXz9zcQDjIAwFGNwt0OqQ01aUEqKxRIMCzg12-KIxKMzN7OwmVrCrxetSIZwAvhLUPOkq3p2Z2z56bnwj/s800/cleopatrachampagne.jpg", "comment_count": 0 }, { "title": "negroni & jerry, and the tom & jerry alexander", "url": "https://cocktailvirgin.blogspot.com/2017/12/negroni-jerry-and-tom-jerry-alexander.html", "published": "2017-12-23T08:00:00.000-05:00", "updated": "2019-07-15T17:46:04.750-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*hot", "*original", "bitters (mole)", "campari", "cream", "creme de cacao", "egg", "gin", "vermouth (sweet)" ], "ingredients": [], "instructions": null, "body_text": "With the first snowfall of the year two Saturdays ago, Tom & Jerry season was officially on. There was a tradition started pre-2008 at No. 9 Park that Tom & Jerrys ought to only be served on snow evenings, and\nJohn Gertsen\nbecame the spokesperson to give the thumbs up as to whether it was time to whip up this old 19th century drink. John took that right with him to Drink and broadcasted the message on Facebook (people would seek his approval to see if was time), but alas, he had to relinquish that role when he ventured West to San Francisco.\nEvery year, I try different spirits or combinations to mix with the batter and hot milk that can range from seemingly normal like a blend of aged Calvados and dark rum to the absurd such as the all Angostura Bitters\nTobago & Jerry\n. While Scott Holliday introduced us to the\nFernet & Jerry\n, I came up with the\nCynar & Jerry\non the same night that I tinkered with Smith & Cross rum in the mix.\nFor this snow squall, I brainstormed up a half dozen ideas, and Andrea voted on which two she preferred the most: the Tom & Jerry Alexander (left) and the Negroni & Jerry (right).\nTom & Jerry\n• 1 oz Batter (see this\npost\non how to assemble with eggs, rum, sugar, and spices)\n• 1 oz Spirit Mix (see the two mixes below)\n• 2 oz Hot Milk\nBuild in a pre-warmed small mug, stir to mix, and garnish with freshly grated nutmeg.\nTom & Jerry Alexander (spirit mix)\n• 3/4 oz Beefeater Gin\n• 1/4 oz Tempus Fugit Crème de Cacao\n• 1 dash Bittermens Molé Bitters\nNegroni & Jerry (spirit mix)\n• 1/3 oz Beefeater Gin\n• 1/3 oz Cocchi Sweet Vermouth\n• 1/3 oz Campari\nThe Alexander version gave forth a rather chocolatey aroma accented by nutmeg spice. Next, a creamy and rich sip shared some dark notes from the cacao, and the swallow showcased pine, chocolate, nutmeg, vanilla, and allspice flavors. The Negroni version, on the other hand, was mostly nutmeg spice on the nose. Next, the creamy rich sip had a hint of grape, and the swallow displayed the Campari's bitter orange along with juniper-pine, clove, and other spice notes. Between the two, the Alexander one was the clear winner. The Negroni one was tasty, but it did not fully capture the essence of the drink but instead muted and transformed it; then again, my original thought was to use all Campari before I tempered it down to the three equal parts recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SbGL1xGwi1OyIi9VNr4S4SARtCNnEomSN_1ygonvIaonMr6eiP6ne0D8puSBlpxDvacto1uVdENeYJQAPk-aXwTVKXGYpVyX0KL0yz54hqpdOJEnmy72nulySXQQltYjCbL9z6QgSrkj/s320/tomjerry3201.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SbGL1xGwi1OyIi9VNr4S4SARtCNnEomSN_1ygonvIaonMr6eiP6ne0D8puSBlpxDvacto1uVdENeYJQAPk-aXwTVKXGYpVyX0KL0yz54hqpdOJEnmy72nulySXQQltYjCbL9z6QgSrkj/s800/tomjerry3201.jpg", "comment_count": 0 }, { "title": "behind god's back", "url": "https://cocktailvirgin.blogspot.com/2017/12/behind-gods-back.html", "published": "2017-12-24T08:00:00.000-05:00", "updated": "2017-12-24T08:00:38.829-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "build", "attribution": { "creator": "Jason Littrell", "source": "Dram", "year": 2010 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "lime juice", "orgeat", "pineapple juice", "rum", "simple syrup", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Chairman's Reserve Rum (Plantation Original Dark)", "3/4 oz Lime Juice", "1/2 oz Pineapple Juice", "1/4 oz Orgeat", "1/4 oz Cinnamon Syrup", "1/4 oz Simple Syrup" ], "instructions": "Build in a Pilsner or Hurricane glass (Collins), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice, and garnish with 2 dashes Angostura Bitters, 2 dashes Peychaud's Bitters, and a mint sprig.", "body_text": "2 oz Chairman's Reserve Rum (Plantation Original Dark)\n3/4 oz Lime Juice\n1/2 oz Pineapple Juice\n1/4 oz Orgeat\n1/4 oz Cinnamon Syrup\n1/4 oz Simple Syrup\nBuild in a Pilsner or Hurricane glass (Collins), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice, and garnish with 2 dashes Angostura Bitters, 2 dashes Peychaud's Bitters, and a mint sprig.\nAfter having our Tom & Jerrys followed by dinner, I was in the mood for something warmer in thought (but colder in the glass) to deal with the snow. Therefore, I turned to\nNew York Cocktails\nbook where I stopped on Jason Littrell's Swizzle, Behind God's Back, that he crafted at Dram circa 2010. The recipe came across like a\nCuban Anole\nwith pineapple and a swizzling step in the mix, so it felt worth suiting up to see if my mint patch was still alive. After kicking off a layer of snow, my mint looked as good as it did when I made the\nLili'uokalani's Downfall\n, so it was time to make this drink.\nBehind God's Back gave forth a mint, clove, cinnamon, and anise bouquet to the nose. Next, lime, pineapple, and the rum's caramel notes filled the sip, and the swallow continued on with more rum and pineapple flavors joined by the orgeat's nuttiness and a cinnamon-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXWOhVNdZaF4lNpAlYQNhPrSEkIOesCoyN74m3NBG0gS8ppkAwMXbPp9IHNDMDKWK0DBIRDmst7u3KXXNTccSbVji-zJazkjvchJyq5AT4xsyeq6bUWmm3PLNYsDG_ZpWMvaOiM-4FxLl/s320/behindgodsback3203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXWOhVNdZaF4lNpAlYQNhPrSEkIOesCoyN74m3NBG0gS8ppkAwMXbPp9IHNDMDKWK0DBIRDmst7u3KXXNTccSbVji-zJazkjvchJyq5AT4xsyeq6bUWmm3PLNYsDG_ZpWMvaOiM-4FxLl/s800/behindgodsback3203.jpg", "comment_count": 0 }, { "title": "monkey margarita", "url": "https://cocktailvirgin.blogspot.com/2017/12/monkey-margarita.html", "published": "2017-12-24T10:00:00.000-05:00", "updated": "2017-12-24T10:00:34.739-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Waldorf Astoria's Peacock Alley bar", "year": 2016 }, "categories": [ "absinthe", "cointreau", "grenadine", "lime juice", "mezcal", "orange juice" ], "ingredients": [ "2 oz Fidencio Mezcal", "1 oz Orange Juice", "1/4 oz Vieux Pontarlier Absinthe (Kübler)", "1/4 oz Grenadine", "1/4 oz Cointreau", "1/4 on Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Fidencio Mezcal\n1 oz Orange Juice\n1/4 oz Vieux Pontarlier Absinthe (Kübler)\n1/4 oz Grenadine\n1/4 oz Cointreau\n1/4 on Lime Juice\nShake with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays ago, I reached for Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\n. There, I paused on the Money Margarita that was a mashup of a Mezcal Margarita and a\nMonkey Gland\nwhich they crafted at the Waldorf Astoria's Peacock Alley bar. The idea reminded me somewhat of Phil Ward's tequila Monkey Gland that he dubbed the\nGlandula del Mono\n. Once in the glass, the Monkey Margartia proffered an orange, smoke, and anise aroma. Next, orange with a hint of lime and berry notes filled the sip, and the swallow gave forth smoky agave and orange flavors with an absinthe and lingering smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWYZ73HZRdU3kOOmmXaC7xkSeH7Z9b1osDbng6exVu1aM96EHtXXdSIX0t7ZR8_Yoh1F_VxSryHrcZIJVR4cp1MfRGW-PftTzDLAUeMJPsLQ99dIB6_QH2yeDeAynUpJ2OdMHscGTktbm/s320/monkeymargarita3205.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWYZ73HZRdU3kOOmmXaC7xkSeH7Z9b1osDbng6exVu1aM96EHtXXdSIX0t7ZR8_Yoh1F_VxSryHrcZIJVR4cp1MfRGW-PftTzDLAUeMJPsLQ99dIB6_QH2yeDeAynUpJ2OdMHscGTktbm/s800/monkeymargarita3205.jpg", "comment_count": 0 }, { "title": "platoon", "url": "https://cocktailvirgin.blogspot.com/2017/12/platoon.html", "published": "2017-12-25T08:00:00.000-05:00", "updated": "2017-12-25T08:00:23.997-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "scotch", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Scotch (1 1/2 oz Famous Grouse + 1 bsp Caol Ila)", "2 dash Rye Whiskey (1/2 oz Rittenhouse Bonded)", "3 dash Sweet Vermouth (3/4 oz Cocchi)", "3 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (1 1/2 oz Famous Grouse + 1 bsp Caol Ila)\n2 dash Rye Whiskey (1/2 oz Rittenhouse Bonded)\n3 dash Sweet Vermouth (3/4 oz Cocchi)\n3 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago, I was flipping through the pages of\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted the Platoon that appeared like a split spirits Liberal Cocktail. The\nPioneers\nbook has a few drinks that mirror this format such as the rye over rum\nYankee Skipper\nand the Scotch over applejack\nSunshine\n. Here, the structure was Scotch over rye, and that seemed like it would make for an intriguing nightcap. Once stirred and strained, the Platoon shared a peat smoke and dark orange bouquet to the nose. Next, grape and malt on the sip transitioned to smoky Scotch and rye spice on the swallow and a pleasantly bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdh11RwC6hWI5gcFj60YfiMH3OFVs_l29aoyU6IDRf61rf2J6NiQx6WZpTSFgYdcVR8H9pi87gFkv3TlVz3Da_wHnwW48qSy5OO4BzcP8CZUM7T8wA5ElosV074A4HHkYcalygweKjVXu/s320/platoon3206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdh11RwC6hWI5gcFj60YfiMH3OFVs_l29aoyU6IDRf61rf2J6NiQx6WZpTSFgYdcVR8H9pi87gFkv3TlVz3Da_wHnwW48qSy5OO4BzcP8CZUM7T8wA5ElosV074A4HHkYcalygweKjVXu/s800/platoon3206.jpg", "comment_count": 0 }, { "title": "salome", "url": "https://cocktailvirgin.blogspot.com/2017/12/salome.html", "published": "2017-12-26T08:00:00.000-05:00", "updated": "2017-12-26T08:00:33.336-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "bitters (orange)", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 jigger Dry Gin (1 1/2 oz Damrak)", "1/4 jigger Sweet Vermouth (3/4 oz Cocchi)", "1/4 jigger Dry Vermouth (3/4 oz Noilly Prat)", "2 dash Orange Bitters (Regan's)" ], "instructions": null, "body_text": "1/2 jigger Dry Gin (1 1/2 oz Damrak)\n1/4 jigger Sweet Vermouth (3/4 oz Cocchi)\n1/4 jigger Dry Vermouth (3/4 oz Noilly Prat)\n2 dash Orange Bitters (Regan's)\nFrappe with 3 celery leaves (Muddle celery leaves in gin. Add the rest on the ingredients, stir with ice, strain into a cocktail coupe, and garnish with a fresh celery leaf).\nWhile flipping through the 2016\nWaldorf Astoria Bar Book\ntwo nights before, I had taken note of the collection of Salome cocktail recipes that the author had collected. The celery leaf one from Jacques Straub's 1914\nDrinks\nbook seemed more interesting than the gin-dry vermouth-Dubonnet one that ended up in the\nSavoy Cocktail Book\n, so I hunted out the original in my MuddePuddle reprint of Straub. In the glass, the Salome shared juniper and orange aromas that gave way to a grape-driven sip. Next, the swallow presented gin complemented by vermouths' herbal notes that finished with gentle celery flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_VHnZ6vu_G8aMSh_3y3CLzDZbUnKCu-tr0GX6iOaymQ-F1zFHgQjdLHLoAKEJOdhJLHQEIDVv16RpYCAfkj5KHRu5NhvfJ_b92YWDbPRX6uin1Ge_pDKhuVSpfNv-DxUCbidkUniaWr0/s320/salome3208.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_VHnZ6vu_G8aMSh_3y3CLzDZbUnKCu-tr0GX6iOaymQ-F1zFHgQjdLHLoAKEJOdhJLHQEIDVv16RpYCAfkj5KHRu5NhvfJ_b92YWDbPRX6uin1Ge_pDKhuVSpfNv-DxUCbidkUniaWr0/s800/salome3208.jpg", "comment_count": 0 }, { "title": "lord bullingdon's revenge", "url": "https://cocktailvirgin.blogspot.com/2017/12/lord-bullingdons-revenge.html", "published": "2017-12-27T08:00:00.000-05:00", "updated": "2017-12-27T08:00:37.552-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Mike Ryan", "source": "Sable", "year": 2012 }, "categories": [ "bitters (Angostura)", "bitters (aromatic)", "chartreuse (green)", "creme de cacao", "scotch" ], "ingredients": [ "1 oz Blended Scotch (Famous Grouse)", "1 oz Smoky Single Malt (Caol Ila)", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 dash Angostura Bitters", "1 dash Fee's Aromatic Bitters (Fee's Whiskey Barrel)" ], "instructions": "Stir with ice, strain into a rocks glass rinsed with Green Chartreuse, and garnish with lemon oil from a twist.", "body_text": "1 oz Blended Scotch (Famous Grouse)\n1 oz Smoky Single Malt (Caol Ila)\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 dash Angostura Bitters\n1 dash Fee's Aromatic Bitters (Fee's Whiskey Barrel)\nStir with ice, strain into a rocks glass rinsed with Green Chartreuse, and garnish with lemon oil from a twist.\nTwo Thursdays ago, I reached for the 2012 edition from the\nFood & Wine: Cocktails\nsection of my drink book library. There, I was lured in by the Lord Bullingdon's Revenge by Mike Ryan of Chicago's Sable with a similar whisky, chocolate, and Chartreuse trio as in the\nFlushing--Main Street\n. Mike was inspired by William Thackeray's\nThe Luck of Barry Lyndon\nas well as Stanley Kubrick's movie version to name this whisky Old Fashioned after it. In the story, Lord Bullingdon shoots Lydon in the leg during a duel, and \"the Scotch echoes the smoke from the old-style pistols they used, [and] Chartreuse represents the medicinal herbs used in the poultice for Lyndon's leg.\"\nLord Bullingdon's Revenge reached the nose with bright lemon oil, peat smoke, and Green Chartreuse's herbal aromas. Next, the malt sip stepped aside to smoky Scotch and chocolate flavors on the swallow with a smoke, cinnamon, and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcoD5r0SGSn7GzW-SngjDSwmVCRlr0MRj5WQzo_CaAoRrFvQM4b6bW_gOgq037gvWTzGbTXBIp_Q8J10VftRaboxp6mHsLbLZjaQEnvIxKK1HDeFjzsfUK05Q5E73pRLbU2P5yx_G4s8ga/s320/lordbullingdon3210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcoD5r0SGSn7GzW-SngjDSwmVCRlr0MRj5WQzo_CaAoRrFvQM4b6bW_gOgq037gvWTzGbTXBIp_Q8J10VftRaboxp6mHsLbLZjaQEnvIxKK1HDeFjzsfUK05Q5E73pRLbU2P5yx_G4s8ga/s800/lordbullingdon3210.jpg", "comment_count": 0 }, { "title": "deadbolt", "url": "https://cocktailvirgin.blogspot.com/2017/12/deadbolt.html", "published": "2017-12-28T08:00:00.000-05:00", "updated": "2017-12-28T08:00:35.773-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Joe Slavinski", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "bitters (mole)", "cynar", "falernum", "mezcal", "scotch" ], "ingredients": [ "1 1/4 oz Peloton de la Muerte Mezcal", "1 1/4 oz Banknote Blended Scotch", "1/2 oz Cynar 70 (Cynar 33 will work here too)", "1/2 oz Velvet Falernum", "2 dash Fee's Chocolate Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass, and garnish with grapefruit oil from a twist.", "body_text": "1 1/4 oz Peloton de la Muerte Mezcal\n1 1/4 oz Banknote Blended Scotch\n1/2 oz Cynar 70 (Cynar 33 will work here too)\n1/2 oz Velvet Falernum\n2 dash Fee's Chocolate Bitters\nStir with ice, strain into a double old fashioned glass, and garnish with grapefruit oil from a twist.\nAfter my second bar shift at Our Fathers Deli two Fridays ago, I stopped into Russell House Tavern on my way home. There, I found a seat in front of bar manager Joe Slavinski and asked him for the Deadbolt. Joe described how that was his menu item; he was inspired by a similar drink he had once read about in one of his books but could never find again, so he made his own take on it. His cocktail was first crafted with the original Cynar before being put on the menu with Cynar 70, so Joe explained that either version would work well here.\nThe Deadbolt teased the nose with smoke and dark notes from the Cynar that were brightened by the grapefruit oil. Next, malt and caramel on the sip led into a swallow where smoke transitioned into funky herbal flavors with a chocolate and lime-clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2H-rIXyl25Xc2Yir6TYAWhTzlZupzmNyFgSh9hhINN-T7Y3-sSKgnxxnV7m4f_NJjZbXmIxQAN6aXi-fgHDqKZWM6PFz2eDvDOWC4j1LN0801Dme-a53fDek4vCRxmXaXC8JSc8U5qKB/s320/deadbolt.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2H-rIXyl25Xc2Yir6TYAWhTzlZupzmNyFgSh9hhINN-T7Y3-sSKgnxxnV7m4f_NJjZbXmIxQAN6aXi-fgHDqKZWM6PFz2eDvDOWC4j1LN0801Dme-a53fDek4vCRxmXaXC8JSc8U5qKB/s800/deadbolt.jpg", "comment_count": 0 }, { "title": "analogue", "url": "https://cocktailvirgin.blogspot.com/2017/12/analogue.html", "published": "2017-12-29T08:00:00.000-05:00", "updated": "2017-12-29T08:00:51.895-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Analogue", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "ginger liqueur", "pimento dram", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Four Roses Bourbon", "1 1/2 oz Dark Rum (Plantation Original Dark)", "1/2 oz Velvet Falernum", "1/4 oz Domain de Canton (King's Ginger)", "1/4 oz St. Elizabeth Allspice Dram", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with a large format ice cube, and garnish with a lemon twist.", "body_text": "1 oz Four Roses Bourbon\n1 1/2 oz Dark Rum (Plantation Original Dark)\n1/2 oz Velvet Falernum\n1/4 oz Domain de Canton (King's Ginger)\n1/4 oz St. Elizabeth Allspice Dram\n3 dash Angostura Bitters\nStir with ice, strain into a rocks glass with a large format ice cube, and garnish with a lemon twist.\nTwo Saturdays ago, I was seeking a nightcap after returning home from my shift at work, and I sought out one in\nNew York Cocktails\n. There, the Analogue from the Manhattan bar Analogue seemed like it would fit the bill with its somewhat Old Fashioned-like structure. The book described how the bar staff was trying to develop a Bourbon drink for an Autumn menu, and when the winning result tasted like they thought the bar itself would taste, they named it after their establishment. Once in my glass, the Analogue presented a lemon, dark rum, and allspice bouquet to the nose. Next, caramel from the dark rum filled the sip, and rum, ginger, allspice, and clove rounded out the swallow. For a Bourbon drink, the drink as I made it did not come across much as a whiskey cocktail, but perhaps a less flavorful dark rum would allow the Four Roses to shine here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxft3t-M5QrjTxzziSMxzBTrYJbHDyPdQF63_1qOPfNa8BfXhmLhcny_gs_TIaj0NF1wVRQ2_mOpvtKbqIoGMRFPy5bbRA28eEcl0_4RNvUeIPhLENghvLt8KxTECETW5qcfvsaRibN0hB/s320/analogue3212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxft3t-M5QrjTxzziSMxzBTrYJbHDyPdQF63_1qOPfNa8BfXhmLhcny_gs_TIaj0NF1wVRQ2_mOpvtKbqIoGMRFPy5bbRA28eEcl0_4RNvUeIPhLENghvLt8KxTECETW5qcfvsaRibN0hB/s800/analogue3212.jpg", "comment_count": 0 }, { "title": "meat hook", "url": "https://cocktailvirgin.blogspot.com/2017/12/meat-hook.html", "published": "2017-12-30T08:00:00.000-05:00", "updated": "2017-12-30T08:00:13.581-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Shaun Layton", "source": "L'Abattoir", "year": null }, "categories": [ "maraschino", "punt e mes", "scotch", "whiskey (Rye)" ], "ingredients": [ "40 mL Wild Turkey 101 Rye (2 oz Rittenhouse Bonded)", "20 mL Punt e Mes (1 oz)", "10 mL Ardbeg 10 Year Scotch (1/2 oz Laphroaig 10 Year)", "5 mL Maraschino (1/4 oz Luxardo)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "40 mL Wild Turkey 101 Rye (2 oz Rittenhouse Bonded)\n20 mL Punt e Mes (1 oz)\n10 mL Ardbeg 10 Year Scotch (1/2 oz Laphroaig 10 Year)\n5 mL Maraschino (1/4 oz Luxardo)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Sundays ago, after seeing a reference to a\nRed Hook\nriff on\nReddit\n, I decided to seek out the history of this drink called the Meat Hook. On the\nBarNotes\napp, drink creator Shaun Layton posted that it was \"inspired by the Red Hook, finished with a little Islay whisky\" that he created at L'Abattoir in Vancouver. This recipe was slightly less adaptable than the one provided by\nScout Magazine\n(listed above) that was easily scalable from metric into ounces. Both recipes listed Wild Turkey 101 without revealing whether it was the Bourbon or the rye, but a\nReddit\nuser supplied the clue that he had it served to him at the restaurant with Rittenhouse Rye when they ran out of the Wild Turkey.\nThe Meat Hook gave forth a peat smoke aroma along with a hint of fruit from either the Punt e Mes or the Maraschino. Next, a grape and malt sip was followed by rye's spice, Scotch's smoke, and Punt e Mes' bitterness on the swallow with Maraschino's nuttiness rounding out the drink on the finish. The extra lift from the peaty Islay whisky certainly set this Red Hook riff in an unique direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNdlY0G39OusayVXaJLY_dPILsZqK8zAN3axZbafGI7jIdoymwOX6kZPG5NhjB5EnRFkBBokwmTQA43RAzBETx47yRSwqKmxt7la99d03sEUDv508GM8pceq55lHIm66Mas12hNKsdBe8/s320/meathook3215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNdlY0G39OusayVXaJLY_dPILsZqK8zAN3axZbafGI7jIdoymwOX6kZPG5NhjB5EnRFkBBokwmTQA43RAzBETx47yRSwqKmxt7la99d03sEUDv508GM8pceq55lHIm66Mas12hNKsdBe8/s800/meathook3215.jpg", "comment_count": 0 }, { "title": "double bubble trouble", "url": "https://cocktailvirgin.blogspot.com/2017/12/double-bubble-trouble.html", "published": "2017-12-30T10:00:00.000-05:00", "updated": "2017-12-30T10:00:34.281-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro nonino", "chartreuse (green)", "lemon juice", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Four Roses Bourbon", "3/4 oz Green Chartreuse", "3/4 oz Amaro Nonino", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe rinsed with a peaty Scotch.", "body_text": "3/4 oz Four Roses Bourbon\n3/4 oz Green Chartreuse\n3/4 oz Amaro Nonino\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe rinsed with a peaty Scotch.\nTwo Mondays ago, Andrea and I ventured down to Estragon for dinner. For a first drink, Andrea requested a prior drink of the day that bartender Sahil Mehta described as his riff on the\nPaper Plane\n. Instead of the lighter and fruity Aperol, Sahil opted for the more burly Green Chartreuse, and to bolster the Bourbon, he added a touch of smoky Scotch. For a name, he dubbed this one after another of M.I.A.'s songs, Double Bubble Trouble.\nIn the glass, the Double Bubble Trouble proffered a smoky nose accented by the Chartreuse's herbal notes. Next, lemon, orange, and malt flavors with a hint of caramel on the sip transitioned into light Bourbon notes leading into an orange-herbal element with a thyme-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S-pdyWteQ5zPzTIGfDx4NvgnU31TScSlzNowrMqw2k5ORHl2qyNzN9BoMip9GyV1KR2akUSQdz1oo-Tg8TrFfww3VBLxc_bmPf0Z1-mJWYzBB1Kn0r4kB5V0WWSC5zmGAraXfbP8nhNn/s320/doublebubble3218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S-pdyWteQ5zPzTIGfDx4NvgnU31TScSlzNowrMqw2k5ORHl2qyNzN9BoMip9GyV1KR2akUSQdz1oo-Tg8TrFfww3VBLxc_bmPf0Z1-mJWYzBB1Kn0r4kB5V0WWSC5zmGAraXfbP8nhNn/s800/doublebubble3218.jpg", "comment_count": 0 }, { "title": "lighted lamp", "url": "https://cocktailvirgin.blogspot.com/2017/12/lighted-lamp.html", "published": "2017-12-31T08:00:00.000-05:00", "updated": "2017-12-31T08:00:51.729-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "benedictine", "bitters (Peychaud's)", "cynar", "gin", "quinquina", "scotch" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Bonal Gentiane-Quina", "1/2 oz Pig's Nose Scotch", "1/2 oz Benedictine", "1/2 oz Cynar", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "1 oz Beefeater Gin\n1 oz Bonal Gentiane-Quina\n1/2 oz Pig's Nose Scotch\n1/2 oz Benedictine\n1/2 oz Cynar\n1 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nFor my first drink at Estragon, I asked bartender Sahil Mehta for his previous shift's drink of the day, and he replied that he thought the combination would appeal to me when he created it. Perhaps Sahil has picked up on how Bonal, Benedictine, and Cynar are some of my favorite ingredients. Sahil explained that he added Scotch here for heft which is something that I have noticed can work well in gin drinks such as in the\nAutomobile\n, and he added Cynar to the mix when he found the balance too bright. As the drink was nameless, when Sahil mentioned that this cocktail reminded him of smoky jazz bars and bootleggers, and I recommended the name the Lighted Lamp after a Boston Prohibition-era speakeasy.\nThe Lighted Lamp greeted the nose with a lemon oil and grape aroma, and Bonal's grape continued on into the sip. Next, the swallow began with gin's botanicals as well as funky herbal flavors from the Benedictine and Cynar combination and ended with Scotch notes and Bonal's quinine. Overall, the swallow was rather rounded perhaps due to the Benedictine in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPVLFQw7je_cWtL4kMLz8b_QKkgLCr5oH2tEHCdnTthdJvQR_aoyb7GfQ6OViNcpdcnWZ-uaoXVC_T1lkdp68QgjcFNVV3EwTtvu6t8d-r55eBWBlxX8DlvGvXV05fdPcWSG0zXTdWCRI/s320/lightedlamp3220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPVLFQw7je_cWtL4kMLz8b_QKkgLCr5oH2tEHCdnTthdJvQR_aoyb7GfQ6OViNcpdcnWZ-uaoXVC_T1lkdp68QgjcFNVV3EwTtvu6t8d-r55eBWBlxX8DlvGvXV05fdPcWSG0zXTdWCRI/s800/lightedlamp3220.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2017 ::", "url": "https://cocktailvirgin.blogspot.com/2017/12/freds-top-10-cocktail-moments-of-2017.html", "published": "2017-12-31T09:00:00.000-05:00", "updated": "2019-07-14T10:45:42.744-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1. I wrote my second book." ], "instructions": null, "body_text": "In 2010, I was asked what my favorite drink that year was and I decided not only to start a list of my favorite drinks I had out on the town and in at the home bar, but I decided to list the top moments of the previous 12 months. So to continue with the tradition, here is the 8th installment:\n1. I wrote my second book.\nWhen I was asked in 2011 whether there would be a first book, my answer was no. Life rearranged itself and someone suggested that it happen, and 2012 brought forth\nDrink & Tell: A Boston Cocktail Book\n. I am not sure whether the book did more to propel the Boston Cocktail scene forward into the eyes of the world or alter my career path into being a professional bartender in 2013. Similarly, if you asked me in mid-2016 whether there would be a second book, the answer was no. However, as I contemplated life while flying out to Tales of the Cocktail in 2016, I decided that I ought to try to get a second edition out the following year for the 5th anniversary. From November to April, I spent 20-25 hours per week on top of a full time bartending job (and not counting the previous hours amassed with recipes and essays before that) to get\nBoston Cocktails: Drunk & Told\ninto press. This book had more recipes (no repeats) and more essays than the first book, and it represented that the cocktail book that I wanted to buy myself now (whereas the first book was the one I would want to buy myself in 2012).\n2. Gave a talk at Tales of the Cocktail.\nThis year I checked off another item from my bucket list which was giving a Talk at Tales; previously, I had given talks at various events with the largest one being Portland Cocktail Week. This talk was about drinks during the Colonial period, and I presented alongside Wayne Curtis, Warren Bobrow, and Brian Maxwell. A lot of what I talked about was how to incorporate old drinks and old drink ingredients into a modern menu and get bar guests excited about it through my work at Loyal Nine. A summary of the talk can be found\nhere\n.\n3. I changed jobs.\nAfter opening Loyal Nine and being promoted to lead bartender a few months later, things had run their course after two and a half years. In between, I helped the Cocktail Lab at Earl's Prudential get off the ground by being one of the first resident bartenders in October and November; for each shift, I created 3 new drinks every week for my menu and each one utilized a different key ingredient ranging from nasturtiums to cantaloupe. And at the end of November, I started training at Our Fathers Restaurant, Bar, and Deli which opened in early December. Besides the shifts at Earl's, I also did a guest shift at Backbar in late Spring that was a lot of fun.\n4. Still writing.\nAs you can tell, the Cocktail Virgin blog is still going with over 400 posts this year even with my writing of a book that took up a lot of my time. I have also been writing a monthly post for the US Bartender's Guild site; while a good number of them are only accessible to USBG members, many are visible on their external\nsite\n. I have also had a few articles published on the Tales of the Cocktail site including the\nhistory of the Daiquiri Time Out\nand recipes for the\nRougarou Daiquiri\nand the\nLost U-Boat\n. Moreover, I was asked to write another entry for the\nOxford Companion to Cocktail and Spirits\nto add to the one I wrote in 2015.\n5. The reading train continues to run.\nWriting my own book book and preparing a talk for Tales certainly cut into my reading time especially with long stretches where I did not pick up or at least finish a book, but I still got through 25 titles in 2017. This included history like Daniel Okrent's\nLast Call\n, spirit production like Thad Volger's\nBy the Smoke and the Smell\n, tomes on hospitality such as\nZingerman's Guide to Giving Great Service\n, and general bar manuals such as\nMeehan's Bartender Manual\n. The whole list can be found if you trace back through my\nTwitter\naccount. I already have a stack to attack for 2018...\n6. I got press!\nThe book scored some press in the\nMassachusetts' Beverage Business\nand\nBostonInno\namongst other places, as did my involvement with Earl's Cocktail Lab in\nBostonMagazine\n. I also had recipes in\nHGTV\nabout the Piña Colada and my thoughts on the Hot Toddy in\nMEL Magazine\n, and I got\ninterviewed\non\nBostonChefs\nin their \"Service Bar Chat\" series.\n7. I traveled.\nThis past January found me in Louisville, Kentucky, where I was working the back end of the American Craft Spirits Association's judging competition that was being run this year by Privateer's Maggie Campbell. In exchange for working the event, I got my hotel and most of my meals taken care of. It also allowed me to interact with a good number great bartenders/bar owners, distillers, and brand ambassadors who were judging and meet the other bartenders who were working the event; moreover, I had my nights free to drink up Louisville both of its bonded Bourbon, its beer, and its\ncocktails\n. July found me back in New Orleans for Tales of the Cocktail. I was considering skipping it to do other events, but the offer to give a talk (see #2) was too great to pass up.\n8. 2017: The Year of the Boat.\nThis year I found myself on a boat several times for various bartender and liquor events. Five times in fact. Two were with the Boston USBG chapter with one being a kayaking adventure up the Charles and the other being a trip to George's Island for old fort exploration and a picnic. The other three were brand related. There was a Mount Gay rum tasting with master blender Allen Smith while sailing around the harbor in a decent sized boat, a trip to gather dinner on a lobster boat during a Dewar's Scotch ramble, and an adventure to another harbor locale dubbed \"Jäger-Island\" for the day.\n9. Created some drinks.\nActually, I was plenty creative with around 52 drinks posted here with about a quarter of them coming from my stint at Earl's Cocktail Lab. Here are some of my favorites:\n•\nLili'uokalani's Downfall\nand\nYucatan Bird\nas my riffs on the Missionary's Downfall and the Jungle Bird, respectively.\n•\nThe Diamond Queen\nas my entry into the Tales of the Cocktail Martini competition.\n•\nCaustic Negroni\nand\nNegroni on Saturn\nas my Negroni Week drinks -- one created on the fly by request and the other a mashup with the gin Tiki drink the Saturn.\n•\nTomb of the Caribs\nas a 'Ti Punch riff.\n•\nOaxacan Smash\n, a Phil Ward-inspired number that I served as drink of the day at Loyal Nine and on my first menu at the Cocktail Lab at Earl's. Another Smash that I was proud of was the\nCornerman\nas a riff on the Prizefighter.\n• Lastly, the\nGunwale Punch\ninfluenced by Trader Vic's Gun Club #2, Havana Cocktail, and other drinks.\n10. I always have problems figuring out the last one.\nThis summer were the duo milestones of 9 years blogging here and 11 years of cocktail writing in general. It was a pretty productive year for blogging with a little over 400 posts for 2017. Sadly, this year found me burying Mixology Monday after 116 events spanning 11 years but not without giving it a proper Irish wake (\nread\nwhat the cocktail blogosphere had to say as its last words to a fallen hero). My\nInstagram\naccount is still doing well with around 3500 followers and images (with recipes) going up almost daily; it is sort of a parallel to the blog but with less commentary. I have no clue what 2018 will bring for me. I am looking forward to \"Tiki the Snow Away\" on Instagram in January, but past that, I will have to figure it all out. So let us raise a glass to 2017. Cheers and thanks for reading along this year!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdcrQXpbgZ1cwDpLYbqDBrtLWYjBkTez4ay2W1nvj1izQNXKAG41vS-0B19WszSnNkcQs1Gq_YkeMV2gZ2MaxscsA7vdefkC1uwQMoWuJxNB-dWPubFgRoONGzy38C2Zww3okS9bGMlge/s320/fredatbostonshaker.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gxftcXQ5dgNv62crG1xUfPY_SrChyphenhyphen2sTOZBxy_xl5JutRmmoG-r-VElx3R80ixToaPEgW2Vx2rrDEuKJSqwu-FWi0q582feD48EHBRwP2jhggwgCMPxqgW2ZgdEhxm4-dfVnRjvatqWz/s320/fredatearls.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFbwU82tH5fzHbWgFluOdRuYcXHgkZ-LIdu5UGOoZ1D_htwbjwn-fl-AfpjoVVhRRotD_BwEpFkv9hSIeGljy2WYuxtcQlsfMKyBf9dihKwJKtKjPfwxD0jNPzGZfeh4fT3sZZ3F0d7Hv/s320/getfreducated20170317.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdcrQXpbgZ1cwDpLYbqDBrtLWYjBkTez4ay2W1nvj1izQNXKAG41vS-0B19WszSnNkcQs1Gq_YkeMV2gZ2MaxscsA7vdefkC1uwQMoWuJxNB-dWPubFgRoONGzy38C2Zww3okS9bGMlge/s800/fredatbostonshaker.jpg", "comment_count": 2 }, { "title": "mexican snow globe", "url": "https://cocktailvirgin.blogspot.com/2018/01/mexican-snow-globe.html", "published": "2018-01-01T08:00:00.000-05:00", "updated": "2018-01-01T08:00:32.651-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro nonino", "kahlua", "lemon juice", "mezcal" ], "ingredients": [ "1 oz Mezcal", "1/2 oz Amaro Nonino", "1/2 oz Coffee Heering", "1/2 oz Pineapple Shrub", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Mezcal\n1/2 oz Amaro Nonino\n1/2 oz Coffee Heering\n1/2 oz Pineapple Shrub\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nFor a second drink at Estragon, Andrea requested the Mexican Snow Globe from bartender Sahil Mehta. Once prepared, the drink's nose was rather dark from the coffee and smoke aromas that opposed the bright flavors from the lemon and pineapple shrub on the sip. Next, the smoky mezcal paired elegantly with the coffee liqueur on the swallow which finished with additional pineapple notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkH7aWSFmDpOK2NHGZaS7WkFe_oeMNEGy8Szs3o1iQuoAENTazVbHinfa4vPGwJYaL0SWrulyCPGsKTEPQxYFAha2eEzOrnJ9dGduyPOYJy3lr0ZpqycAb7qFzRltg7aopFQSutT1598Qp/s320/mexicansnowglobe3221.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkH7aWSFmDpOK2NHGZaS7WkFe_oeMNEGy8Szs3o1iQuoAENTazVbHinfa4vPGwJYaL0SWrulyCPGsKTEPQxYFAha2eEzOrnJ9dGduyPOYJy3lr0ZpqycAb7qFzRltg7aopFQSutT1598Qp/s800/mexicansnowglobe3221.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2017 (out) ::", "url": "https://cocktailvirgin.blogspot.com/2018/01/freds-picks-for-top-cocktails-of-2017.html", "published": "2018-01-01T10:00:00.000-05:00", "updated": "2019-07-14T10:45:31.923-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "At the end of 2010, I was challenged to declare my favorite drink of the year, and I was overwhelmed for there were so many good options to chose from. As I sat down to figure out my year, I divided my list by whether I had them out at a bar or in at home, and I subdivided each of those by month. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. Each month was selected for when the drink post appeared and not when they were had. Without further ado, here is the eighth annual installment for drinks I had out on the town for 2017 with a runner up or two listed. I included my favorite drinks while traveling as a separate section.\nJanuary:\nFor my top pick of January, I quite enjoyed\nBackbar\n's\nPeat's Kiss\nas an elegant smoky sipper influenced by Phil Ward's Shruff's End. For runners up,\nLittle Donkey\n's riff on the 1919 called the\nPlymouth Street Harvest\nand the\nAutomatic\n's sherry-mezcal Cobbler of sorts,\nthe Silent X\n.\nFebruary:\nMy adventure to\nA4cade\nyielded the video game-inspired TIki number, the\nKongo Jungle\n, as my month's top honor. Also delightful that month was\nEstragon\n's Wagnerian-inspired tropical\nLohengrin\n.\nMarch:\nI tied for my top pick with two seasonally appropriate drinks:\nThe Hawthorne\nfor Mardi Gras did a\nBlended Banana Ramos\nand\nBackbar\nmerged the Trinidad Sour with the Penicillin for the\nTrinidad Medicine\n. Noteworthy for March was\nGrandTen's Bar\n's\nJack Ward\nwhich removed the rye whiskey from its awkward interaction with orange juice in the Ward Eight and replaced it with the apple brandy of the Jack Rose.\nApril:\nMy choice for the month was the bitter and slightly tropical tequila sparkler at\nEstragon\ncalled\nDeath in the Garden\n. Worthy of mention were\nRussell House Tavern\n's Chancellor-like\nSkyfall\nand\nSaloon\n's\nHoly Mountain\n.\nMay:\nThe month of May was a tough one to call but\nEastern Standard\n's\nThistle & Vine\nrevolving around the ingredient Cardamaro was rather tasty. Secondary nods go to\nBackbar\nwith their flowery and herbal egg white drink, the\nFlopsy & Mopsy\n, and their rum Cocktail a La Louisiane riff\nBorn on the Bayou\n.\nJune:\nI have to divide the top honor between two drinks: the Cachaça egg white Sour,\nEsmeralda's Elixir\nat the short-lived speakeasy\nThe Shelter\n, and the pineapple rum-manzanilla sherry Mojito, the\nFour Tons of Glitter\n, at\nBrick & Mortar\n.\nJuly:\nWith my Tales of the Cocktail choice moved to the travel section, I rather enjoyed\nBackbar\n's mashup of a Paper Plane and a Naked & Famous with their\nJet Setter\n. For a runner up was\nEstragon\n's quirky Cynar-tropical egg drink,\nStrangers with Candy\n.\nAugust:\nA tequila-beer cocktail, the\nRoute 287\nat\nStoddard's\nwas the month's pick, with the\nPimmsy Whimsy\nginger beer delight at\nBackbar\ngetting a nod.\nSeptember:\nMy pick for the month was split between the last drink that I had at\nFirebrand Saints\nbefore it closed, the nutty Rob Roy called the\nWitch from the West\nand the Cognac Negroni riff at\nWard 8\ncalled\nA Healthy Scratch\n.\nOctober:\nThe combination of mezcal, cucumber, and Yellow Chartreuse in the\nDisco Nap\nat\nBrick & Mortar\nwon the month for me. The tropical yet complex\nWai Wai\nat\nEstragon\nwas also rather enjoyable.\nNovember:\nMy top pick for the month was the\neponymous\ndrink of\nLes Sablons\n(when made with gin instead of vodka) for it reminded me of a Barbara West with Benedictine. The\nSally Can't Surf\nfrom\nKirkland Tap & Trotter\ngets the silver medal nod for reminding me of a split spirits Japanese Cocktail.\nDecember:\nFor the gold in December,\nRussell House Tavern\n's\nDeadbolt\nwith its smoky herbal funk and spice notes was a delight. And notable were\nDeep Ellum\n's\nBitter Pineapple Daiquiri\nakin to a more straight spirits Jungle Bird and\nEstragon\n's\nDouble Bubble Trouble\nas a riff on a Paper Plane.\nWhile Traveling:\nMy top choice for my trip to Louisville was\nRye\n's\nSchnitzelberg\nas a delightful whiskey bitter, brown, and stirred, and for my adventure to New Orleans, it would have to be\nCane & Table\n's minty Royal Hawaiian dubbed\nTiki Enough\n.\nSo there are my 29 best drinks in Boston for 2017 with a pick from New Orleans and Louisville thrown in. From the local talent, those drinks stem from 18 different establishments across town.  For trends, I saw the return of egg and egg white drinks (none made last year's\nlist\n), a steady tinkering with Tiki and tropical flavors, and frequently tributes to simple stirred drink ideals. Smoke by way of mezcal and whisky seemed to come up a lot, and herbal liqueurs and amari were certainly not neglected this year. Sherry still reigned supreme as the fortified wine of choice with some port appearing here and there (I know that I used a lot of Madeira at Loyal Nine this past year, but others are not doing to much with it other than one other place in town doing flights). Still a decent amount of vermouth with great successes coming from Punt e Mes to span the vermouth-amaro interface. So cheers, and I look forward to what 2018's list will bring!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocWnwxYavv_h1Grae4HBRvWUtzna0lGpdnZDBM_HXReHpJ0KkACPnFE-WSuK3m74eb5_TXzMkU8G0Ze7HCIuhoVmtINjwpj3I2poJdDkrpbJzn1pfjp1a8C0lTzXC4Sx6R_N-rBKceQbB/s320/kongojungle2367.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3YshYOXPvuoou5ebbPbNuu0o6jr-40MzdQMkm3tUd1cVqK55XtHRnaK-C1AIMOmRPbG_bZkftMSrwGq6lDwuIZgH-ROtdOSNmPN8_fNecHki73pzRDj4HXakuxhRBDxiTgUFuMLqgSWI/s320/esmeraldaelix2668.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnJjNkFTQrCiE2JzJJolGiJRRTPnI9hONBoDj90RA0O6B80H88G7D9Z6mEteT0MJgFowrdXtOKMEGburUMAHOJbI0RSqFZsw9qnzGX2cSE9YPw3ADff-egI5YJRznIWimGegvMpWBdCU/s320/pimmsywhimsy2852.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGy4E0FERyQCCIzjKQfUz0nEOWLnRkLdwziuqGSt3FdGD9DVZRTLOKIiVgSS-bo4CRw2UT27N0_xVmCmYTCe1UhfVNlkCsgpNs6fNobpM2vivhXPIV6g4TL0-0RtD-xfwp9UoprA5GEbbR/s320/sallycantsurf3086.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocWnwxYavv_h1Grae4HBRvWUtzna0lGpdnZDBM_HXReHpJ0KkACPnFE-WSuK3m74eb5_TXzMkU8G0Ze7HCIuhoVmtINjwpj3I2poJdDkrpbJzn1pfjp1a8C0lTzXC4Sx6R_N-rBKceQbB/s800/kongojungle2367.jpg", "comment_count": 0 }, { "title": "gin pennant grog", "url": "https://cocktailvirgin.blogspot.com/2018/01/gin-pennant-grog.html", "published": "2018-01-02T08:00:00.000-05:00", "updated": "2018-01-02T18:22:52.803-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Our Fathers' bar", "year": null }, "categories": [ "#ourfathers", "*original", "gin", "grapefruit juice", "honey", "lime juice", "pimento dram", "soda" ], "ingredients": [ "2 oz London Dry Gin (Beefeater)", "3/4 oz Honey Syrup (*)", "1/4 oz Allspice Dram (Hamilton's) (*)", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice" ], "instructions": "Shake with ice, add 1 oz soda water to the shaker tin, strain into a Mai Tai or double old fashioned glass with a Navy Grog ice cone (with straw hole), and add a straw and a lime-toothpick gin pennant flag to the ice cone.", "body_text": "2 oz London Dry Gin (Beefeater)\n3/4 oz Honey Syrup (*)\n1/4 oz Allspice Dram (Hamilton's) (*)\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\nShake with ice, add 1 oz soda water to the shaker tin, strain into a Mai Tai or double old fashioned glass with a Navy Grog ice cone (with straw hole), and add a straw and a lime-toothpick gin pennant flag to the ice cone.\n(*) Postnote: This was originally posted as equal parts honey syrup to allspice dram but I found the 3:1 ratio to be more amenable to people's palates.\nTwo Tuesdays ago, I was wondering if the naval traditions gin and grog drinking could be combined by swapping out the rum in the classic Navy Grog for gin. In considering a base recipe, I thought about how Don the Beachcomber utilized honey along with grapefruit and lime in his\nNavy Grog\n, and how Trader Vic revamped Don's recipe by swapping the honey for allspice dram and simple syrup such as in his\nVoodoo Grog\n. Instead of one or the other, why not both? I kept Don's ice cone, and in looking at the photo in the first link, I decided that I would add back the gin pennant garnish. The gin pennant is a flag flown aboard ship that indicates an open invitation to other ships' officers to come aboard for drinks, and this seemed like a fine name for the drink.\nThe Gin Pennant Grog proffered a lime, allspice, and juniper nose. Next, honey, grapefruit, and lime on the sip gave way to gin and allspice on the swallow that was smoothed over by the honey's richness.\nThis is how it appears when I have been making them at Our Fathers' bar with Perry's Tot Navy Strength Gin. Since I do no prepare Navy Grog ice cones in advance, I utilize a lime twist flag on a pick inserted through a cherry and citrus slice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUURn1fy6v-Flg1VLlU91pBtc-blL8l9AGbbDPCsMe9WL5s49TLFsflKiWSpqOZg98DIOzOpVfW-aG6N8SbOze9C_xCGI1J6aD9t1m4UdkW0HcSzB9UCMmnqWig2mbj0VIX-aXCnqtH3bn/s320/ginpennantgrog3225.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhr633sID8L9xE04zzpZ2NNv9hzZd09FhTEnupm3L3eVB0zS36OG654pYhQ8X7jOUqVu44liMHhmg1VZ7eyjGyd5F0MyqmCn517WGehcw9Fr8OpeMjD_EaWai9SuZI4px9YUnl63tq86X1/s320/gingrog_ourfathers2935.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUURn1fy6v-Flg1VLlU91pBtc-blL8l9AGbbDPCsMe9WL5s49TLFsflKiWSpqOZg98DIOzOpVfW-aG6N8SbOze9C_xCGI1J6aD9t1m4UdkW0HcSzB9UCMmnqWig2mbj0VIX-aXCnqtH3bn/s800/ginpennantgrog3225.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2017 (in) ::", "url": "https://cocktailvirgin.blogspot.com/2018/01/freds-picks-for-top-cocktails-of-2017-in.html", "published": "2018-01-02T10:00:00.000-05:00", "updated": "2019-07-14T10:45:16.911-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "100 Year Old Cigar" ], "instructions": null, "body_text": "I will round out my eighth annual trilogy of year end wrap up posts by selecting my favorite recipes we tried at our home bar this year. Given my schedule of working nights, I find myself having the home bar as the only drinking option available, so I definitely have put a bit more focus on my closest and dearest bar with my posts. This list is dedicated to the best recipes created by bartenders living, deceased, and unknown from around the world all brought to me at my home bar (where luckily there is no last call).\nJanuary:\nJanuary's Winter doldrums were assuaged by a number of Tiki drinks including the vanilla and molasses riff on the Piña Colada, Wicked Wahine's\nBlackstrap Betty\n. For runners up were a duo of elegant potations, Jupiter Disco's quirky sparkler\nNegative Space\nand\nDeath & Co.\n's spiced tequila Alaska called\nAlto California\n.\nFebruary:\nElegance this time stole the month with the\nCanon Cocktail Book\n's\nDaisy Royale\nwith sparkling wine, Yellow Chartreuse, pineapple syrup, and a duo of base spirits. Tiki was definitely strong with the 12 word drink name,\nThe Facts Concerning the Late Van Hagen & The Thirsty Man's Safari\n, that appeared like a riff on the Mr. Bali Hai, and my other runner up was more Caribbean-themed with\nPioneers of Mixing at Elite Bars\n'\nCubanola\nthat reminded me of a Hawaii Cocktail with a hint of Painkiller.\nMarch:\nThe\nCanon Cocktail Book\ncame through with another Champagne cocktail winner with the\nLiliko'i Royale\nthat utilized the passion fruit-Campari pairing that Boudreau taught me with his Novara back in 2011. Also worthy of the nod were the\nOaxacanite\nfrom\nSasha Petraske: Regarding Cocktails\nand the\nYankee Skipper\n, a rye-rum Liberal from\nPioneers of Mixing at Elite Bars\n.\nApril:\nThe pisco Martini variation gracefulness of the\nSweet Hereafter\nfrom\nDeath & Co.\nwas quite amazing. A duo of Tiki numbers warmed my heart and soul with Rafa Garcia Febles'\nPapa Hogo\nand Pagan Idol's\nPagan Breakfast #2\n.\nMay:\nAnother Jupiter Disco recipe got my approval with the\n100 Year Old Cigar\n, one of Maks Pazuniak's recipes that got into the\nBrooklyn Bartender Book\n. Like April, tropical fraternal twins gave me some joy with the\nApricole Swizzle\nfrom Matt Pietrek of\nCocktailWonk\nand\nBy Way of the Dodo\nas a Tiki Last Word riff by Matt Rose at his Watson and the Shark nights.\nJune:\nI'm having a hard time picking my favorite from two\nBrooklyn Bartender\nrecipes, so let's call it a tie between the smoky Scotch-maple Daiquiri called\nMr. Howell\nand the Singapore Sling riff pictured above dubbed the\nBrooklyn Sling\n. For tropical delights, I rather enjoyed the\nTiki Bowl\nthat came across like an orange for grapefruit Navy Grog with shades of a Volcano Bowl.\nJuly:\nMy pick for July had me running out to my mint patch for Chad Arnholt's\n3's Away\nfirst crafted at Trickdog. The runners up were a duo of orgeat-laden tropical libations, namely\nHumuhumunukunukuapua'a\nfrom\nSmuggler's Cove\nand the smoky\nScorpion Reef\n.\nAugust:\nThe drink we returned to for its magical tequila, cucumber, and absinthe combination was the\nHole in Cup\nfrom\nSasha Petraske: Regarding Cocktails\n. Noteworthy were Eryn Reece's smoky and vegetal rye drink the\nIntrepid\nand Zac Overman's crafty\nThree Scots and a Dash\n.\nSeptember:\nDirty Dick's\nPolynesian Remedy\nas Paris' answer to a tropical of a Penicillin was rather delicious. The secondary nod goes to a duo of flavor extreme drinks of the Fernet-laden\nGolden Gate Swizzle\nand Nick Jarrett's lesser known\nPrizefighter No. 7\n(lesser known since most people only have heard of the first of this series).\nOctober:\nMartin Cate's 3 gin (gin, Genever, sloe) Zombie,\nThe Modern Prometheus\n, was a mighty note of October. Ian Kearney's\nMambo #5\nwith tequila, Swedish punsch, Campari, and orgeat, and the pear-Genever delight of Billy Helmkamp's\nChurch Key\nat the Whistler in Chicago were worthy libations for the month.\nNovember:\nThe agave Grand Street of sorts from Jason Eisner called the\nMero Mero\nwas perfect nightcap material. As runners up, the well-balanced Genever punch of Ricky Gomez at Teardrop Lounge, the\nWeirding Way\n, and the pisco-based Hemingway Daiquiri meets a French 75 from\nDeath & Co.\n, the\nMuccho Picchu\n, helped to make November a champ!\nDecember:\nI was impressed by the elegant sparkler,\nCleopatra's Champagne Cocktail\nvia the 2016\nWaldorf Astoria Bar Book\nfor its red apple notes. Worthy to mention were the smoky riff on the Red Hook called the\nMeat Hook\nfrom Vancouver's L'Abattoir and the tropical\nHaole's Downfall\nby Nick Feather at San Francisco's Restaurant Skool.\nFor trends, I have enjoyed the resurgence of sparkling wine-containing cocktails at my home bar quite a bit; they have crept in both as crafty riffs and as unique creations and sourced throughout the decades. Tiki and tropical drinks are still going strong at my home bar in both modern and historical forms, and these gems brings some great dignity to the genre. It is good to see Genever getting more action here after the cocktail world's interest in it plummeted not too long after the Bols Genever release. Moreover, smoke appearing through Scotch or mezcal in intriguing split spirit pairings was also a solid trend at home and in my drink creations at work.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloF2q367KBHnugHk5m5vTHHOZ2IrrzU6tcNeRcP_VqviSPt0tYBjGGpZqDBFBX-uyWeC-5dQa_cNQTVtnl6QW09uiONFFOc3FzprRvL8ah03aWkmVqD1yq1Y6zcztrmWzD6enUxjXpu6p/s320/thirstymansafari2399.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKnRHXror2Jir_zQ3aXSlOeMUH45wsAPXUQEE80JJK_h3RyO5Xr-dx98qVhJajXUi3iM7SZE1gjCjsbo3b2z17s_4h3dl3dpH-pxhqaFaDC5wNnyANiO1FoDygx98f5IXaEvUCrCJ2C5oL/s1600/brooklynsling2617.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Lyu3O5stHehDqT-Ax-0j53fJBmuuEHeJeIFCnCbGzpamEsfMG0XwenXOkIg1CwxlZhnIxs_hzgarB_lUngxNRLwFrxLTXi14cP9hvsOsUrOoZ_8iCj8EsL7jolAb3D3avNrFlP0olgj7/s320/polynesianremedy2897.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUpW9Z55L7usKrfB3kUPaC_pwovld9z7F5E-jBgNbr97uodzcJNOmF4rW9c1NM6gnJ9xvvZvL4iyRnExFp2qHPcL1cO69Pce2iL-vcEO7jpW7CtTHpt2zT0XkALH4kHPgVjre6RmxYNxl/s320/churchkey3057.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloF2q367KBHnugHk5m5vTHHOZ2IrrzU6tcNeRcP_VqviSPt0tYBjGGpZqDBFBX-uyWeC-5dQa_cNQTVtnl6QW09uiONFFOc3FzprRvL8ah03aWkmVqD1yq1Y6zcztrmWzD6enUxjXpu6p/s800/thirstymansafari2399.jpg", "comment_count": 1 }, { "title": "anodyne", "url": "https://cocktailvirgin.blogspot.com/2018/01/anodyne.html", "published": "2018-01-03T08:00:00.000-05:00", "updated": "2018-01-03T08:00:37.075-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Wesly Moore", "source": "Looka! blog", "year": 2009 }, "categories": [ "bitters (orange)", "gin", "lillet", "punt e mes" ], "ingredients": [ "2 oz Beefeater Gin", "1 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Punt e Mes", "3 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a flamed orange twist (unflamed).", "body_text": "2 oz Beefeater Gin\n1 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Punt e Mes\n3 dash Regan's Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with a flamed orange twist (unflamed).\nTwo Wednesday ago, I spotted a curious gin drink on the\nBarNotes\napp that I traced back to a 2009 post on Chuck Taggart's\nLooka!\nblog. That drink was the Anodyne created by Chuck's husband Wesly Moore, and it got named for \"something that relieves or eliminates pain\" while Wesly was suffering from a sore neck and back. With gin, Lillet, and Punt e Mes, it reminded me of the\nEdgewood\n, but instead of containing grapefruit juice, this was a straight spirits drink with orange bitters.\nThe Anodyne presented an orange, juniper, and grape bouquet to the nose. Next, red grape with citrussy undertones on the sip led into gin's botanicals merging into Punt e Mes' bitter on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38QA_sY96fxpAZ5WdWQ5rz4kpRfKPIYUJ8WwApk-B_eJWqg56tTXLPmp3Cb19AmiRkpFrrRdSVyag0V3iQupfsi8bKwS7n7SDdsNIZo1EJFjc7U_VYhBXou_L09lTUe79GaDL9tqjMWk6/s320/anodyne3227.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38QA_sY96fxpAZ5WdWQ5rz4kpRfKPIYUJ8WwApk-B_eJWqg56tTXLPmp3Cb19AmiRkpFrrRdSVyag0V3iQupfsi8bKwS7n7SDdsNIZo1EJFjc7U_VYhBXou_L09lTUe79GaDL9tqjMWk6/s800/anodyne3227.jpg", "comment_count": 0 }, { "title": "rhythm & soul", "url": "https://cocktailvirgin.blogspot.com/2018/01/rhythm-soul.html", "published": "2018-01-04T08:00:00.000-05:00", "updated": "2018-01-22T12:00:54.057-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Greg Best", "source": "Punch Drinks", "year": null }, "categories": [ "averna", "bitters (Angostura)", "herbsainte", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Granddad Bonded)", "1/2 oz Sweet Vermouth (Maurin)", "1/2 oz Averna", "4 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass rinsed with Herbsaint, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Old Granddad Bonded)\n1/2 oz Sweet Vermouth (Maurin)\n1/2 oz Averna\n4 dash Angostura Bitters\nStir with ice, strain into a rocks glass rinsed with Herbsaint, and garnish with a lemon twist.\nTwo Thursdays ago, I restocked my fridge with a new bottle of sweet vermouth to make a recipe that I had spotted on\nPunch Drinks\ncalled the Rhythm & Soul. The recipe was crafted by Greg Best of Atlanta as a mashup of two classics with \"the rhythm of a Manhattan and the soul of a Sazerac.\" I had generated a similar mashup that I had dubbed the\nMerchants Exchange Manhattan\nfor a Mixology Monday event in 2015. Here, the spirit in the Manhattan was swapped from the more classical rye to Bourbon, and the vermouth was split with Averna that made me think of a Black Manhattan. The Sazerac aspect was not in the bitters which were kept as the Manhattan's Angostura, but as the Herbsaint rinse and the lemon oil garnish.\nThe Rhythm & Soul, like a Sazerac, presented a lemon and anise aroma. Next, grape and caramel on the sip transitioned into whiskey and herbal elements on the swallow with a chocolate-like, clove, and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0yKCRfcumRn5vMORH2lWYG2vfoLQ5jQypvbzxILGOAy4JEMX0_pmjYlQ_vLFfiPlBgsM2opYXYininYDcXPdZy0kOgWrknCFSmmkg_fmQ8E2UW3VUn0A9odjf1aYXkNMx0219Jdiqvdk/s320/rhythmsoul3228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0yKCRfcumRn5vMORH2lWYG2vfoLQ5jQypvbzxILGOAy4JEMX0_pmjYlQ_vLFfiPlBgsM2opYXYininYDcXPdZy0kOgWrknCFSmmkg_fmQ8E2UW3VUn0A9odjf1aYXkNMx0219Jdiqvdk/s800/rhythmsoul3228.jpg", "comment_count": 0 }, { "title": "king cole", "url": "https://cocktailvirgin.blogspot.com/2018/01/king-cole.html", "published": "2018-01-05T08:00:00.000-05:00", "updated": "2018-01-22T12:00:19.424-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "absinthe", "amer picon", "dubonnet", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Old Overholt)", "1/8 Dubonnet (1/2 oz Bonal)", "1/8 Sweet Vermouth (1/2 oz Maurin)", "1 dash Picon (1/4 oz Torani Amer)", "1 dash Absinthe (1 bsp Kübler)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (2 oz Old Overholt)\n1/8 Dubonnet (1/2 oz Bonal)\n1/8 Sweet Vermouth (1/2 oz Maurin)\n1 dash Picon (1/4 oz Torani Amer)\n1 dash Absinthe (1 bsp Kübler)\nStir with ice and strain into a cocktail glass.\nAfter my bar shift on Friday two weeks back, I was in the mood for a nightcap so I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\n. There in the American whiskey section, I spotted the King Cole that appeared like a Liberal with the vermouth split with a quinquina along with the addition of absinthe. The better known King Cole appeared in Hugo Ensslin's 1916\nRecipes for Mixed Drinks\n(and later the 1930\nSavoy Cocktail Book\n) which is akin to a\nToronto\n. Once prepared, this King Cole gave forth absinthe's anise notes over hints of grape on the nose. Next, grape with a touch of orange on the sip transitioned into a rye, bitter orange, and quinine swallow with a lingering anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcmP099g53GE4nQKlkfkSicvKxKpS-8pNfXAg6u36nakvcO4SxHxdT50daaEiAGByzNREx0GWir4AkPl3Qy638jr-soLKrHwqriRd4s-irFKfSHAmaNymP2me0uEDaPLvS0nxEy465af4/s320/kingcole3231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcmP099g53GE4nQKlkfkSicvKxKpS-8pNfXAg6u36nakvcO4SxHxdT50daaEiAGByzNREx0GWir4AkPl3Qy638jr-soLKrHwqriRd4s-irFKfSHAmaNymP2me0uEDaPLvS0nxEy465af4/s800/kingcole3231.jpg", "comment_count": 0 }, { "title": "favela beach", "url": "https://cocktailvirgin.blogspot.com/2018/01/favela-beach.html", "published": "2018-01-06T08:00:00.000-05:00", "updated": "2018-01-06T08:00:12.555-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Gabriel Orta", "source": "Food & Wine: Cocktails", "year": 2013 }, "categories": [ "bitters (orange)", "cachaça", "cynar", "licor 43", "lillet" ], "ingredients": [ "2 oz Aged Cachaça (Seleta Gold)", "1/2 oz Licor 43", "1/4 oz Cocchi Americano", "1 bsp Cynar", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Aged Cachaça (Seleta Gold)\n1/2 oz Licor 43\n1/4 oz Cocchi Americano\n1 bsp Cynar\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I reached into my\nFood & Wine: Cocktails\nsection of my library and extracted the 2013 book by chance. There, I was lured in by the Favela Beach crafted by Gabriel Orta of Miami's Broken Shaker that paired the grassiness of cachaça with the bright citrus and vanilla notes of Licor 43. Once prepared, the drink gave forth a grassy funk and orange aroma. Next, a lightly citrus but full-bodied sip stepped aside to a grassy, vanilla, cinnamon, and funk-filled swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL5uw7kmUb2a3rn5Z8lowBdt3sNRq_NZZVtLun-k_7hvRolKWEf9wR1vO3oL_TejB2nJC_29jUl4FMI1mxNrXRUmVjpn06L5pnhzUhniqmA4iKeZKqWnodqt6HPcURB382zFYpjX0Hvgf/s320/favelabeach3232.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL5uw7kmUb2a3rn5Z8lowBdt3sNRq_NZZVtLun-k_7hvRolKWEf9wR1vO3oL_TejB2nJC_29jUl4FMI1mxNrXRUmVjpn06L5pnhzUhniqmA4iKeZKqWnodqt6HPcURB382zFYpjX0Hvgf/s800/favelabeach3232.jpg", "comment_count": 0 }, { "title": "the clan mcgregor egg nog", "url": "https://cocktailvirgin.blogspot.com/2018/01/the-clan-mcgregor-egg-nog.html", "published": "2018-01-07T08:00:00.000-05:00", "updated": "2018-01-07T08:00:46.627-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "The Gentleman's Companion", "year": null }, "categories": [ "cognac", "cream", "egg", "rum", "sherry", "sugar" ], "ingredients": [ "1/2 pony Cognac (1/2 oz Courvoisier VS)", "2 pony Dry Sherry (2 oz Lustau Amontillado)", "1/4 pony Carta de Oro Bacardi (1/4 oz Privateer Navy Yard Rum)", "1 tsp Sugar (1/4 oz Simple Syrup)", "1 Egg Yolk", "8 oz Milk" ], "instructions": "Shake with ice, strain into a 12 oz glass (2 single old fashioned glasses), and garnish with freshly grated nutmeg and cinnamon.", "body_text": "1/2 pony Cognac (1/2 oz Courvoisier VS)\n2 pony Dry Sherry (2 oz Lustau Amontillado)\n1/4 pony Carta de Oro Bacardi (1/4 oz Privateer Navy Yard Rum)\n1 tsp Sugar (1/4 oz Simple Syrup)\n1 Egg Yolk\n8 oz Milk\nShake with ice, strain into a 12 oz glass (2 single old fashioned glasses), and garnish with freshly grated nutmeg and cinnamon.\nOn Christmas Eve, I was in the mood for egg nog, so I looked to my cocktail book library for an answer. When I peered into Charles H. Baker Jr.'s\nThe Gentleman's Companion\n, there was a single nog recipe, the Clan McGregor Egg Nogg, that he described as a mild egg nog recipe from Scotland that had never previously been recorded in print. The combination of brandy, rum, and sherry reminded me of a rye-less\nGeorge Washington's Egg Nog\nexcept flipped to be more sherry- and less spirits-forward.\nThe Clan McGregor Egg Nogg greeted the senses with a cinnamon and nutmeg aroma. Next, a creamy sip shared a grape undertone, and the swallow offered a nutty sherry flavor with a dry finish. Here, the rum and Cognac provided a backbone without dominating the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRougxa00CzFvCmVWPsL48h_tL7vyYr697TB14k3eTN9zYT2oGgqFeLHBdmrjm7wQAFLjUBiqpIc-9DqVVJTccWyYKPf9vFY_JKQgb3a6HnmF12n8DZH77CSvXY_O-JqsBRMOpqGbeyHV/s320/clanmcgregornogg3235.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRougxa00CzFvCmVWPsL48h_tL7vyYr697TB14k3eTN9zYT2oGgqFeLHBdmrjm7wQAFLjUBiqpIc-9DqVVJTccWyYKPf9vFY_JKQgb3a6HnmF12n8DZH77CSvXY_O-JqsBRMOpqGbeyHV/s800/clanmcgregornogg3235.jpg", "comment_count": 0 }, { "title": "old friend", "url": "https://cocktailvirgin.blogspot.com/2018/01/old-friend.html", "published": "2018-01-08T08:00:00.000-05:00", "updated": "2018-01-08T08:00:15.211-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jim Meehan", "source": "Chef's Club event in Aspen", "year": 2012 }, "categories": [ "campari", "gin", "grapefruit juice", "st. germain" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Grapefruit Juice", "1/2 oz Campari", "1/4 oz St. Germain (St. Elder)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Grapefruit Juice\n1/2 oz Campari\n1/4 oz St. Germain (St. Elder)\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Mondays ago, I was in the midst of reading\nMeehan's Bartender Manual\nwhen I spotted the Old Friend. Jim Meehan created this for a 2012 Chef's Club event in Aspen as a \"distant cousin\" of the whiskey-based\nOld Pal\nin Gin Sour format. Indeed, the recipe reminded me of Gin Sours like the\nCopp's Hill\nthat pair Campari with elderflower liqueur, and the combination also made me think of a\nJasmine\n(in the same way that Sam Ross'\nSunflower\nis a Corpse Reviver #2 with elderflower in place of the Cointreau).\nThe Old Friend greeted the nose with a lemon and pine aroma with hints of citrus from either the Campari or the grapefruit juice. Next, the grapefruit filled the sip along with a fruity note from the elderflower, and the swallow proffered gin, bitter orange, and floral flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLwjDZy6qsJeSmbMionYaqhfsmN22qFA9SSjFS5uMz1t4UPWR4s2zwuCpt2MUYmS0HlyO68IJCamMRiFfR9BM_U83we7X-vubGH36rizyaIX3Kj8yQtI_ZQH__U3ffFC94TCMbTpTh05-/s320/oldfriend3237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLwjDZy6qsJeSmbMionYaqhfsmN22qFA9SSjFS5uMz1t4UPWR4s2zwuCpt2MUYmS0HlyO68IJCamMRiFfR9BM_U83we7X-vubGH36rizyaIX3Kj8yQtI_ZQH__U3ffFC94TCMbTpTh05-/s800/oldfriend3237.jpg", "comment_count": 1 }, { "title": "tribune", "url": "https://cocktailvirgin.blogspot.com/2018/01/tribune.html", "published": "2018-01-09T08:00:00.000-05:00", "updated": "2018-01-09T08:00:01.291-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (Angostura)", "brandy", "lemon juice", "sloe gin" ], "ingredients": [ "1/2 Brandy (2 oz Courvoisier VS)", "1/4 Sloe Gin (1/2 oz Averell Damson Gin)", "2 dash Lemon Juice (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Brandy (2 oz Courvoisier VS)\n1/4 Sloe Gin (1/2 oz Averell Damson Gin)\n2 dash Lemon Juice (1/2 oz)\n1 dash Angostura Bitters\n(+ 1 heavy barspoon Simple Syrup)\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I picked up\nPioneers of Mixing at Elite Bars: 1903-1933\nand perused it for any skipped over gems. There, I spotted the Tribune that came across like a Sour version of the straight spirits\nManhattan Exposition\nwith brandy, sloe gin, and bitters as the common elements and with lemon juice in the former and dry vermouth in the latter. Once prepared, the Tribune presented a berry bouquet to the nose along with some darker notes from the Cognac. Next, lemon and red fruit on the sip led into brandy and tart fruit flavors on the swallow with a clove-laden bitterness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBa_uTZT0XQ-28v8TRVkXSBvgx9WL2x98UxpCx7wBZCOejK_EhgPJ5fiRr6ww4dd1u6vc2I9Gey10hRmsMSobvlDNv67ZIVdYtUt6CdH1Ci8ufKgrKf8Ne2faeoVZECNW_M_6vER_izTg/s320/tribune3239.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBa_uTZT0XQ-28v8TRVkXSBvgx9WL2x98UxpCx7wBZCOejK_EhgPJ5fiRr6ww4dd1u6vc2I9Gey10hRmsMSobvlDNv67ZIVdYtUt6CdH1Ci8ufKgrKf8Ne2faeoVZECNW_M_6vER_izTg/s800/tribune3239.jpg", "comment_count": 0 }, { "title": "smoking pistol", "url": "https://cocktailvirgin.blogspot.com/2018/01/smoking-pistol.html", "published": "2018-01-10T08:00:00.000-05:00", "updated": "2018-01-22T12:00:11.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Aaron Pollack", "source": "The Dawson", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "brandy", "scotch", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Scotch (5/8 oz Famous Grouse + 1 bsp Laphroaig)", "3/4 oz Carpano Antica Sweet Vermouth (Maurin)", "1/2 oz Rye Whiskey (Old Overholt)", "1/4 oz Armagnac (Larressingle VSOP)", "1 bsp Benedictine", "2 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.", "body_text": "3/4 oz Scotch (5/8 oz Famous Grouse + 1 bsp Laphroaig)\n3/4 oz Carpano Antica Sweet Vermouth (Maurin)\n1/2 oz Rye Whiskey (Old Overholt)\n1/4 oz Armagnac (Larressingle VSOP)\n1 bsp Benedictine\n2 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.\nTwo Wednesdays ago, I turned to\nImbibe Magazine\nfor the evening's cocktail. There, they offered up the Smoking Pistol which was created by Aaron Pollack of The Dawson to combat Chicago winters. The recipe was Aaron's cross of a Rob Roy with a Vieux Carré that made me think of No. 9 Park's\nIslay Louisiane\n. Once prepared, the Smoking Pistol gave forth a lemon, grape, and peat smoke nose that led gracefully into a grape and malt sip. Next, the swallow proffered mostly Scotch flavors with some brandy and rye notes in the mix along with a herbal-spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-jc8ulCFRPIrAwXEHU5xJIVur_Y-6m4lCoN9cqRETMYLgL_bt9ZmIjvl3DFMUjO030Pb3uEy9sknCwQOjS0f4i1iJl897HLaib881SFb8rw3mPElvwFiAxlZZsg2fkx_nE08P_4Pdd2G/s320/smokingpistol3241.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-jc8ulCFRPIrAwXEHU5xJIVur_Y-6m4lCoN9cqRETMYLgL_bt9ZmIjvl3DFMUjO030Pb3uEy9sknCwQOjS0f4i1iJl897HLaib881SFb8rw3mPElvwFiAxlZZsg2fkx_nE08P_4Pdd2G/s800/smokingpistol3241.jpg", "comment_count": 0 }, { "title": "barry's corner", "url": "https://cocktailvirgin.blogspot.com/2018/01/barrys-corner.html", "published": "2018-01-11T08:00:00.000-05:00", "updated": "2018-01-11T08:00:41.608-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Our Fathers Restaurant", "year": null }, "categories": [ "#ourfathers", "*original", "bitters (Peychaud's)", "campari", "creme de peche", "gin", "punt e mes" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Punt e Mes", "3/4 oz Campari", "1/4 oz Mathilde Peche", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with a large format ice cube, and garnish with a Buddha's Hand finger (or an orange twist).", "body_text": "1 oz Beefeater Gin\n1 oz Punt e Mes\n3/4 oz Campari\n1/4 oz Mathilde Peche\n2 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass with a large format ice cube, and garnish with a Buddha's Hand finger (or an orange twist).\nTwo Thursdays ago at work, one of my guests requested something that I had been working on recently that was on the bitter side of things. I decided to go with an idea that I had been mentally toying around with after spotting recipes that paired peach and Campari with great success such as the\nCampeche\nand the\nMovin' to the Country\n. Here, I went with my trick of splitting the Campari in a Negroni or Boulevardier with a fruit liqueur or syrup like in the\nTarzan Boy\nand\nIntercept\n, respectively, and I made this drink with equal parts Campari and Mathilde's Peche. Since Mathilde's product is a lot more flavorful than the crème de peche de Vigne that I am used to at home, I had to remake this concept with the 3:1 blend listed in the recipe above. To round out the bitter-sweet profile, I opted for Punt e Mes as well as the Peychaud's Bitters that worked well in the Campeche. For a name, I dubbed this one the Barry's Corner after the neighborhood that Our Fathers Restaurant is located in Allston as well as a nod to the Italian neighborhood that existed there for decades before various urban renewal programs began to take over.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcoCd0McuAziBbu0u5lpXMOMzgBSkrSLBMcHdAffUTXp1nHpQHoTYCDa-rWeqqd6z4m5JnktG8NWORsZvP5A7DVZJX-aLH0lquXQAhuuJgZRPJ73o1-kDmDLSiR41qbl9r4jMTWAcqJaQ/s320/barryscorner.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcoCd0McuAziBbu0u5lpXMOMzgBSkrSLBMcHdAffUTXp1nHpQHoTYCDa-rWeqqd6z4m5JnktG8NWORsZvP5A7DVZJX-aLH0lquXQAhuuJgZRPJ73o1-kDmDLSiR41qbl9r4jMTWAcqJaQ/s800/barryscorner.jpg", "comment_count": 0 }, { "title": "haitian fight sour", "url": "https://cocktailvirgin.blogspot.com/2018/01/haitian-fight-sour.html", "published": "2018-01-11T10:00:00.000-05:00", "updated": "2018-01-11T10:00:06.603-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jim Meehan", "source": "The Big Bartender's Book", "year": 2009 }, "categories": [ "benedictine", "bitters (Angostura)", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Aged Rum (Barbancourt 8 Year)", "1/2 oz Benedictine", "3/4 oz Lime Juice", "1/2 oz Simple Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 1/2 oz Aged Rum (Barbancourt 8 Year)\n1/2 oz Benedictine\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nAfter I got home from my bar shift two Thursdays ago, I reached for Greg Boehm and Jeff Mason's 2009\nThe Big Bartender's Book\nfor a nightcap. The recipe that caught my attention was the Haitian Fight Sour crafted by Jim Meehan that appeared in neither of his two books; in fact, my posting about it on\nInstagram\nsurprised Jim with this \"blast from the past.\" Jim's recipe reminded me of the Haitian drink the Petion that inspired Matt Schrage and I to create the\nSoekarno\nand\nPetition\n, respectively.\nThe Haitian Fight Sour greeted the nose with a lime, rum, and clove bouquet in a perfume-y sort of way. Next, lime juice with a certain depth of richness from the Benedictine and simple syrup on the sip transitioned into rum followed by bright herbal flavors on the swallow that closed out with darker spice accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJUXLwkU-gPRMJUfa1_AEoeZtbrq1d5w5JuUNaaeGJKCXrJsRrkj5dpGYKLZSXK9U3hM5i96sBarmJC3un9w4kAZ6Z-qkyQqYPQoEdsk6rnFFDE7ptfKJCU__wwf7OR_Ba9QKF5hBygZ8/s320/haitianfight3242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJUXLwkU-gPRMJUfa1_AEoeZtbrq1d5w5JuUNaaeGJKCXrJsRrkj5dpGYKLZSXK9U3hM5i96sBarmJC3un9w4kAZ6Z-qkyQqYPQoEdsk6rnFFDE7ptfKJCU__wwf7OR_Ba9QKF5hBygZ8/s800/haitianfight3242.jpg", "comment_count": 0 }, { "title": "gin blossom", "url": "https://cocktailvirgin.blogspot.com/2018/01/gin-blossom.html", "published": "2018-01-12T08:00:00.000-05:00", "updated": "2018-01-12T08:00:23.684-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Julie Reiner", "source": "Clover Club", "year": null }, "categories": [ "bitters (orange)", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Tanqueray Malacca)", "1 1/2 oz Martini Bianco Vermouth (Dolin Blanc)", "3/4 oz Apricot Eau de Vie (Armenian Shalakh)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (cocktail coupe), and garnish with an orange twist.", "body_text": "1 1/2 oz Plymouth Gin (Tanqueray Malacca)\n1 1/2 oz Martini Bianco Vermouth (Dolin Blanc)\n3/4 oz Apricot Eau de Vie (Armenian Shalakh)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a Nick & Nora glass (cocktail coupe), and garnish with an orange twist.\nTwo Fridays ago, I ventured back in to the\nBrooklyn Bartender\nbook where I spotted Julie Reiner's Gin Blossom that she crafted at the Clover Club. I was a little thrown by the name for the class of Blossoms as defined by Andrew Willett in\nElemental Mixology\nare \"drinks in which the strong element is modified by a succulent juice, and are distinguished from fruit punches by the lack of sour juice\"; the most famous example is the gin & juice Orange Blossom that is more frequently drank these days in craft cocktail bars with some grenadine and absinthe as the\nMonkey Gland\n. Perhaps the juice was symbolic in the fruit eau de vie? However, the term \"Gin Blossom\" got famous from comedian and drinker W.C. Fields who referred to his nose bumps from rhinophyma and rosacea as such (although the condition is not directly linked to alcoholism). Then again, perhaps Julie is a fan of early 90s rock bands...\nIn my\nInstagram post\nfor the drink, I commented that while the\nBrooklyn Bartender\nbook had it as 1.5/1.5/.75, other sources such as\nPunch Drinks\nhad it as 1.5/.75/.75; Julie responded that the way I made it was indeed the correct way. Once prepared, the Gin Blossom enveloped the nose with an orange and apricot aroma. Next, a sweet white grape with a hint of orchard fruit on the sip sashayed into juniper, apricot, and citrus on the swallow. Overall, this combination was rather elegant similar to other dry gin and eau de vie drinks such as the\nI, Said the Sparrow\nand\nNineteen\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjav39fjHNoKULZk1pvyvvXTNVd4FH6JMUaLy-eKOigdE4YKC2k4drJxz9WObFBGX3Xq6hCtQ4dDbLzWZQE3Nr8k0rNTPQo4IeSjbYCAOZzesO_H3Et2scD9h2tp8o3go44vmd_P1dN1-4Q/s320/ginblossom3245.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjav39fjHNoKULZk1pvyvvXTNVd4FH6JMUaLy-eKOigdE4YKC2k4drJxz9WObFBGX3Xq6hCtQ4dDbLzWZQE3Nr8k0rNTPQo4IeSjbYCAOZzesO_H3Et2scD9h2tp8o3go44vmd_P1dN1-4Q/s800/ginblossom3245.jpg", "comment_count": 0 }, { "title": "i.b.f. pick-me-up", "url": "https://cocktailvirgin.blogspot.com/2018/01/ibf-pick-me-up.html", "published": "2018-01-13T08:00:00.000-05:00", "updated": "2018-01-13T08:00:39.584-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Bob Card", "source": "Barflies & Cocktails", "year": 1927 }, "categories": [ "brandy", "champagne", "curacao", "fernet-branca" ], "ingredients": [ "1 glass Brandy (1 1/2 oz Copper & King Blue Sky Mining)", "3 dash Fernet Branca (1/4 oz)", "3 dash Curaçao (1/4 oz Copper & King Distillare Orange)" ], "instructions": "Shake with ice, strain into a medium wine glass, and fill with Champagne (2 oz 90+ Cellars Prosecco); I added a lemon twist.", "body_text": "1 glass Brandy (1 1/2 oz Copper & King Blue Sky Mining)\n3 dash Fernet Branca (1/4 oz)\n3 dash Curaçao (1/4 oz Copper & King Distillare Orange)\nShake with ice, strain into a medium wine glass, and fill with Champagne (2 oz 90+ Cellars Prosecco); I added a lemon twist.\nAfter my bar shift two Saturdays ago, I returned home after midnight so it was technically New Year's Eve. My mind turned to Champagne cocktails and I went with one from Harry McElhone's 1927\nBarflies & Cocktails\nthat I was reminded of when looking in Greg Boehm's book two nights before. That recipe was the I.B.F. Pick-Me-Up crafted by Bob Card that varied from the book's other Pick-Me-Up, namely\nHarry's\n. The I.B.F. part stands for the International Barflies group founded in 1924 by O.O. McIntyre at Harry's New York Bar in Paris that Ted Haigh described in a\nModern Drunkard\narticle\nas a group that \"really got a lot of these cocktail hankerers together in a real way. It's part bartending union, part cheering section, and part bartender.\" With brandy, Fernet, and orange liqueur, the combination seemed familiar but I could find no evidence that I had tried this drink under that name and I tried to convince myself that it was perhaps a blurful residual of\nDon't Give Up the Ship\n; however, I later found that I had tried it years ago from the 1940\nThe How and When\nas the\nImperial Delight Cocktail\n.\nIn the glass, the I.B.F. Pick-Me-Up began with an lemon and orange aroma that later displayed Fernet's herbal notes to the nose. Next, a crisp carbonated wine with a hint of orange on the sip gave way to brandy, orange, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENrbDclQQerBwjwZeLhii92fVzKPUG-bzktWNfYSYPnlDnXWkv4tw8OEEaNWYbqZqFXMQtE3NwQYElc6IYqIHu5w89KnETR8fIauFF7CzcGtgej5Bke4QrzKUNQMg-PsWBo-IYMQCmqmC/s320/ibfpickmeup3246.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENrbDclQQerBwjwZeLhii92fVzKPUG-bzktWNfYSYPnlDnXWkv4tw8OEEaNWYbqZqFXMQtE3NwQYElc6IYqIHu5w89KnETR8fIauFF7CzcGtgej5Bke4QrzKUNQMg-PsWBo-IYMQCmqmC/s800/ibfpickmeup3246.jpg", "comment_count": 0 }, { "title": "negroni grog", "url": "https://cocktailvirgin.blogspot.com/2018/01/negroni-grog.html", "published": "2018-01-14T08:00:00.000-05:00", "updated": "2018-01-14T08:01:23.608-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Our Fathers", "year": null }, "categories": [ "#ourfathers", "*original", "campari", "gin", "grapefruit juice", "honey", "lime juice", "pimento dram", "vermouth (sweet)" ], "ingredients": [ "1 oz Hayman's London Dry Gin", "1 oz Alessio Vermouth Di Torino Rosso", "1 oz Campari", "3/4 oz Grapefruit Juice", "3/4 oz Lime Juice", "3/4 oz Honey Syrup (1:1)", "1/4 oz St. Elizabeth Allspice Dram" ], "instructions": "Shake with ice, strain into a tall glass (with 1 oz soda water), fill with crushed ice, and garnish with an orange wheel, cherry, lime twist flag.", "body_text": "1 oz Hayman's London Dry Gin\n1 oz Alessio Vermouth Di Torino Rosso\n1 oz Campari\n3/4 oz Grapefruit Juice\n3/4 oz Lime Juice\n3/4 oz Honey Syrup (1:1)\n1/4 oz St. Elizabeth Allspice Dram\nShake with ice, strain into a tall glass (with 1 oz soda water), fill with crushed ice, and garnish with an orange wheel, cherry, lime twist flag.\nOn New Year's Eve, Boston's Campari rep Mel stopped by Our Fathers for food and drink as she made her rounds through the city. For her second cocktail, she asked me to make her something, and I decided to go with a Negroni riff on my\nGin Pennant Grog\nwhich resulted in a three-way cross between a Negroni and both Don the Beachcomber's and Trader Vic's Navy Grogs. Since Campari pairs well with allspice dram such as in the\nChester Rapkin\nand with grapefruit juice such as in the\nTasmanian Twister\n, I had little to fear with this improv creation. Moreover, inserting a Negroni where gin alone once was worked rather superbly in the\nNegroni on Saturn\n. I did forget the splash of soda water included in the Gin Pennant Grog here (after the fact, I put it the instructions above via parenthesis), but the result was tasty regardless.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uOzuAMx_rsIH8TPMgH98nnYw5Rc5OanTF7z3K1frpj-q6ZSc26rRQStFC1fOOg4dz1KzrJH_6YuHHJSfjZGYLkwhaICDrxUKGCqcd35QUggw1V53jZeaiSXpY6MpHW2Wbd400TT2huKy/s320/negronigrog.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uOzuAMx_rsIH8TPMgH98nnYw5Rc5OanTF7z3K1frpj-q6ZSc26rRQStFC1fOOg4dz1KzrJH_6YuHHJSfjZGYLkwhaICDrxUKGCqcd35QUggw1V53jZeaiSXpY6MpHW2Wbd400TT2huKy/s800/negronigrog.jpg", "comment_count": 0 }, { "title": "king slayer", "url": "https://cocktailvirgin.blogspot.com/2018/01/king-slayer.html", "published": "2018-01-15T08:00:00.000-05:00", "updated": "2018-01-15T08:00:11.979-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Chad Austin", "source": "Bootlegger Tiki", "year": null }, "categories": [ "campari", "lime juice", "pimento dram", "pineapple juice", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Atlantico Solera Rum (Don Q Añejo)", "1 oz Smith & Cross Rum", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Vanilla Syrup", "1/2 oz Allspice Dram (Hamilton's)", "3/4 oz Campari" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a pineapple frond and an edible orchid (pineapple fronds and a swizzle stick).", "body_text": "1 oz Atlantico Solera Rum (Don Q Añejo)\n1 oz Smith & Cross Rum\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Vanilla Syrup\n1/2 oz Allspice Dram (Hamilton's)\n3/4 oz Campari\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a pineapple frond and an edible orchid (pineapple fronds and a swizzle stick).\nLike last year, I decided to participate in the annual Instagram phenomenon of \"Tiki the Snow Away\" where the month of January takes a tropical focus. Technically, I tagged the previous night's Negroni Grog since I had posted it after midnight and thus January 1st on my calendar. But to start the first full day of January, I turned to the King Slayer from Chad Austin of Bootlegger Tiki in Palm Springs, California, via the\nBarnotes\napp. The recipe was Chad's take on the\nJungle Bird\nwith the added allspice and vanilla of Donn's Spices #2 found in the\nNui Nui\n. Once built, the King Slayer gave forth pineapple, allspice, and citrus (from the lime and Campari) notes to the nose. Next, a fruity pineapple and lime sip washed away into a funky rum, pineapple, Campari's orange, allspice, and vanilla swallow that came across more spiced than bitter.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6PSyJTIJiO7n6bIGhuGPoUxtMXzrfgSBsn6Ff4MGWb-UdaWwlvOIcWBlBIBV3z8JB_NVNEVAp7LG54UWj8BLx3DNfdak_XrSzrQCuayO89yRvxtAAExFS50xPo-EktUNTib_P2SPvEbl/s320/kingslayer3248.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6PSyJTIJiO7n6bIGhuGPoUxtMXzrfgSBsn6Ff4MGWb-UdaWwlvOIcWBlBIBV3z8JB_NVNEVAp7LG54UWj8BLx3DNfdak_XrSzrQCuayO89yRvxtAAExFS50xPo-EktUNTib_P2SPvEbl/s800/kingslayer3248.jpg", "comment_count": 0 }, { "title": "freaky tiki", "url": "https://cocktailvirgin.blogspot.com/2018/01/freaky-tiki.html", "published": "2018-01-16T08:00:00.000-05:00", "updated": "2018-01-16T08:00:36.560-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Liquid Lab", "source": "Chilled Magazine", "year": null }, "categories": [ "bitters (Angostura)", "campari", "grenadine", "lime juice", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "2 oz Bumbo Rum (Don Q Oak Barrel Spiced)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz \"Bittersweet\" (equal parts Campari & Grenadine)", "1/2 oz Orgeat", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a glass (Tiki mug filled with crushed ice), and garnish with a rosemary sprig (lime wheel and paper umbrella).", "body_text": "2 oz Bumbo Rum (Don Q Oak Barrel Spiced)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz \"Bittersweet\" (equal parts Campari & Grenadine)\n1/2 oz Orgeat\n2 dash Angostura Bitters\nShake with ice, strain into a glass (Tiki mug filled with crushed ice), and garnish with a rosemary sprig (lime wheel and paper umbrella).\nIn order to make another drink for Tiki the Snow Away, I had to make a fresh batch of orgeat (using the recipe I published in\nBoston Cocktails: Drunk & Told\n) for the Freaky Tiki called for said ingredient. The recipe was crafted by the Liquid Lab in Manhattan and was published on\nChilled Magazine\n's feed; it featured Bumbo Rum, and since I lacked that spiced spirit, I opted for the Don Q one that I had been gifted back in November. Overall, the Freaky Tiki seemed like a Jungle Bird with orgeat and grenadine in the mix, so I was willing to give this a go. While the grenadine-Campari combination is more novel to me, the similar grenadine-Amer Picon one is a Trader Vic trick that he utilized in the\nJayco\n,\nKahala Cooler\n, and\nPhilippine Punch\nwith great success. In the mug, the Freaky Tiki broadcast a lime and pineapple bouquet to the nose. Next, a creamy lime with hints of pineapple filled the sip, and the swallow offered up rum, a coconut-like combination from the pineapple and almond, and bitterness leading into a spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GwNJ4T5BZjJpkAS97h9-4qIsklHnns013R2iDQntXRaIKeQMVrU_xQRF-EnXO2__D6uhLj2ChyphenhyphenWfDr1tQg6IWryqla3zLAKXjDmmGrta2qy-eHMtKhyphenhyphenq-prkVUP0QCpu9J4GaEdH-Ot4/s320/freakytiki3252.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GwNJ4T5BZjJpkAS97h9-4qIsklHnns013R2iDQntXRaIKeQMVrU_xQRF-EnXO2__D6uhLj2ChyphenhyphenWfDr1tQg6IWryqla3zLAKXjDmmGrta2qy-eHMtKhyphenhyphenq-prkVUP0QCpu9J4GaEdH-Ot4/s800/freakytiki3252.jpg", "comment_count": 0 }, { "title": "monkey pilot", "url": "https://cocktailvirgin.blogspot.com/2018/01/monkey-pilot.html", "published": "2018-01-17T08:00:00.000-05:00", "updated": "2018-01-17T08:00:39.083-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "falernum", "gin", "grenadine", "lime juice", "orange juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "1 oz London Dry Gin (Beefeater)", "1 oz Orange Juice", "1/4 oz Grenadine", "3/4 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Cinnamon Syrup", "1 bsp Absinthe (Butterfly)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (2 pineapple leaves and an orange twist).", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n1 oz London Dry Gin (Beefeater)\n1 oz Orange Juice\n1/4 oz Grenadine\n3/4 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Cinnamon Syrup\n1 bsp Absinthe (Butterfly)\n1 dash Angostura Bitters\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (2 pineapple leaves and an orange twist).\nTwo Thursdays ago, for Instagram's Tiki the Snow Away, I started brainstorming on paper for some upcoming recipes. One of them which I have not made at the time had banana liqueur in the mix and got dubbed with the word \"Monkey\" in the title. That got me thinking about the\nMonkey Gland\n-- a classic drink that Ted Haigh regenerated interest in via his\nVintage Spirits and Forgotten Cocktails\nbook and that saw its heyday with the absinthe launches in 2008-09 before it faded away from mention. In my time as a professional bartender, I have neither been asked to make or offered to make a Monkey Gland proper, but the drink has spawned some tasty riffs such as the\nGlandula del Mono\nand\nMonkey Margarita\n. I wondered if it could be made in a Tiki-like form without the addition of banana liqueur (as was done in the\nMonkey Paw\nriff) but by adding other citrus and the appropriate sweeteners to the mix. With absinthe there, I thought about the\nJet Pilot\n, but when I did not want to add a third citrus of grapefruit, I also included elements of the\nTest Pilot\nas well.\nGiven the mash-up of a Monkey Gland and Test/Jet Pilots, I named this one the Monkey Pilot which conjured up a mid-century feel when animals were used in aeronautic tests instead of humans. Once prepared, the Monkey Pilot gave forth orange and fruity aromas. Next, lime and orange joined the dark rum's caramel on the sip, and the swallow shared funky rum, cinnamon, and gin's pine leading into the absinthe's anise notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfPTNlxq5ZyagKAww0Fuv8x_jZd3ZTpwvLvtA65p3vcfK7T2TSwvgVkEawzgDQjg-pX3JdxkC2_28YOM5TLmyEpJo5-Eja5WND3-uq4Bl1Ls9zKIPafX9oUCyIM9GMgj1PDCszKFmEraH/s320/monkeypilot3253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfPTNlxq5ZyagKAww0Fuv8x_jZd3ZTpwvLvtA65p3vcfK7T2TSwvgVkEawzgDQjg-pX3JdxkC2_28YOM5TLmyEpJo5-Eja5WND3-uq4Bl1Ls9zKIPafX9oUCyIM9GMgj1PDCszKFmEraH/s800/monkeypilot3253.jpg", "comment_count": 0 }, { "title": "u.s.s. wondrich", "url": "https://cocktailvirgin.blogspot.com/2018/01/uss-wondrich.html", "published": "2018-01-18T08:00:00.000-05:00", "updated": "2018-03-20T13:35:37.279-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jeff Beachbum Berry", "source": "Latitude 29", "year": null }, "categories": [ "bitters (Angostura)", "pimento dram", "pineapple juice", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Amontillado Sherry (Lustau)", "3/4 oz Pineapple Juice", "3/4 oz Sweet Vermouth (Maurin)", "3/4 oz Sabra Liqueur or 1/2 oz Allspice Dram (1/2 oz Hamilton's Allspice Dram)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe (Tiki mug filled with crushed ice), and garnish with a pineapple wedge (pineapple leaf).", "body_text": "1 1/2 oz Amontillado Sherry (Lustau)\n3/4 oz Pineapple Juice\n3/4 oz Sweet Vermouth (Maurin)\n3/4 oz Sabra Liqueur or 1/2 oz Allspice Dram (1/2 oz Hamilton's Allspice Dram)\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe (Tiki mug filled with crushed ice), and garnish with a pineapple wedge (pineapple leaf).\nWith the snow coming down two Thursdays ago, we were in the mood for a mid-afternoon refresher (as well as a moment to truly embrace the #TikiTheSnowAway phenomenon on\nInstagram\n). Therefore, I opted to make the U.S.S. Wondrich that I had spotted on\nPunch Drinks\na few weeks before. The recipe was crafted by Jeff Beachbum Berry at Latitude 29 as an intermission drink served between rounds of regular strength cocktails. The name makes reference to David Wondrich who not only espouses the intermission drink concept but was the first person to request a sherry libation at Latitude 29.\nSaveur Magazine\nmentioned that \"this tiki-inspired drink is based on the\nAdonis\n, a pre-Prohibition recipe that is equal parts sherry and vermouth, with a balancing dash of bitters.\"\nThe U.S.S. Wondrich greeted the nose with grape and allspice aromas along with the occasional poke from the pineapple leaf's pointy end. The grape continued on into the sip along with a hint of pineapple, and the swallow paired the sherry's nuttiness with the liqueur's allspice which were both followed by a spiced pineapple finish. Andrea commented that the combination reminded her of desserts -- specifically Raisin Squares; to me, it had shades of the\nKuula Hina\ngiven the Amontillado sherry, pineapple, allspice dram, and Angostura Bitters components.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKhbqt2rF9ldd5OV4lxAFzCN3n098G6WArsQ-RaaeVuYqS3kQwXjkQPE0g23a0uAwgcNUPX_49xT-axD34svQaHdci2-CQHtCAZ6QQpcQAZ4sje5yeuN3_J1sTwtn0HzEk6UMVte-JtA-/s320/usswondrich3256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKhbqt2rF9ldd5OV4lxAFzCN3n098G6WArsQ-RaaeVuYqS3kQwXjkQPE0g23a0uAwgcNUPX_49xT-axD34svQaHdci2-CQHtCAZ6QQpcQAZ4sje5yeuN3_J1sTwtn0HzEk6UMVte-JtA-/s800/usswondrich3256.jpg", "comment_count": 0 }, { "title": "the legend continues", "url": "https://cocktailvirgin.blogspot.com/2018/01/the-legend-continues.html", "published": "2018-01-18T10:00:00.000-05:00", "updated": "2018-01-18T10:00:46.323-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Trey Jenkins", "source": "Péché", "year": null }, "categories": [ "egg", "kahlua", "orange juice", "orgeat", "rum" ], "ingredients": [ "1 oz Dark Rum (Coruba)", "1 oz Coffee Liqueur (Kahlua)", "3/4 oz Orange Juice", "1/2 oz Orgeat", "1 Whole Egg" ], "instructions": "Shake once without and once with ice, strain into a cocktail coupe, and garnish with freshly grated espresso bean.", "body_text": "1 oz Dark Rum (Coruba)\n1 oz Coffee Liqueur (Kahlua)\n3/4 oz Orange Juice\n1/2 oz Orgeat\n1 Whole Egg\nShake once without and once with ice, strain into a cocktail coupe, and garnish with freshly grated espresso bean.\nFor a nightcap somewhere between the storm finishing and bed, I turned to\nImbibe Magazine\nfor a Flip. There, I spotted a rum and coffee number from Trey Jenkins of Péché in Austin called The Legend Continues. Once prepared, the Flip donated a coffee bouquet from the garnish and liqueur. Next, a creamy sip from the egg and orgeat shared hints of orange and dark roast, and this was chased by dark rum, coffee, and almond flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcSkBStl13T3m1bcx-PyE6xke1PNvcgXOHW965ppB_f6_oxuKhIpN4bmLK4MUl-14ostImxkqk-sJXUKfgCBC9Kf9GnF-654BddNNlIhO2FiqXRH7i5pALQumc72RbyB20S5_XbIRjVDv/s320/legendcontinues3259.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcSkBStl13T3m1bcx-PyE6xke1PNvcgXOHW965ppB_f6_oxuKhIpN4bmLK4MUl-14ostImxkqk-sJXUKfgCBC9Kf9GnF-654BddNNlIhO2FiqXRH7i5pALQumc72RbyB20S5_XbIRjVDv/s800/legendcontinues3259.jpg", "comment_count": 0 }, { "title": "lion's fang", "url": "https://cocktailvirgin.blogspot.com/2018/01/lions-fang.html", "published": "2018-01-19T08:00:00.000-05:00", "updated": "2018-01-19T08:00:36.620-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "blend", "attribution": { "creator": "Chad Austin", "source": "Bootlegger Tiki", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "lime juice", "pimento dram", "rum", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Demerara Rum (El Dorado 5 Year)", "1 oz 100 Proof Bourbon (Old Granddad Bonded)", "1 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/4 oz Allspice Dram (Hamilton's)", "1 tsp Demerara Syrup (1/4 oz Simple)", "2 dash Angostura Bitters", "6 drop Absinthe (Kübler)" ], "instructions": "Blend 3 seconds with a scoop of ice, pour into a double old fashioned glass, and garnish with mint (shake with ice, strain into a Tiki mug, and fill with crushed ice).", "body_text": "1 1/2 oz Demerara Rum (El Dorado 5 Year)\n1 oz 100 Proof Bourbon (Old Granddad Bonded)\n1 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/4 oz Allspice Dram (Hamilton's)\n1 tsp Demerara Syrup (1/4 oz Simple)\n2 dash Angostura Bitters\n6 drop Absinthe (Kübler)\nBlend 3 seconds with a scoop of ice, pour into a double old fashioned glass, and garnish with mint (shake with ice, strain into a Tiki mug, and fill with crushed ice).\nTwo Fridays ago, I decided to make the Lion's Fang from Chad Austin of Bootlegger Tiki in Palm Springs, CA. The recipe was part of a collection of\nLion's Tail\nriffs on\nPunch Drinks\n, and here, it appeared that Chad mashed the 1937 classic with the Cobra's Fang by including the Tiki drink's Demerara rum, falernum, and absinthe to the mix. Once prepared, the Lion's Fang proffered a barrel-aged caramel and allspice aroma to the nose. Next, lime and caramel on the sip led into rum, Bourbon, allspice, and anise on the swallow. While the Lion's Tail works for me, the extra lime-friendly ingredients function well to smooth over the awkwardness that the lime-American whiskey combination often can have.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApZCkCJSlvg4NTWdTBtYS2kRfkl0X3gz0QDpcg9QBhy1m7MMVDiMjmwRmvA90ykdSA8vAYKRDjhAQiYMc65YNtLsPR6_C4ZRH36n-9-OZ78X8rS4VY1i4ryGCQB8YOn1gh33pdL43qhJj/s320/lionsfang3262.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApZCkCJSlvg4NTWdTBtYS2kRfkl0X3gz0QDpcg9QBhy1m7MMVDiMjmwRmvA90ykdSA8vAYKRDjhAQiYMc65YNtLsPR6_C4ZRH36n-9-OZ78X8rS4VY1i4ryGCQB8YOn1gh33pdL43qhJj/s800/lionsfang3262.jpg", "comment_count": 0 }, { "title": "ginui nui", "url": "https://cocktailvirgin.blogspot.com/2018/01/ginui-nui.html", "published": "2018-01-20T08:00:00.000-05:00", "updated": "2018-01-20T08:00:38.498-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#ourfathers", "*original", "becherovka", "bitters (Angostura)", "gin", "lime juice", "orange juice", "pimento dram", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Privateer Gin", "3/4 oz Orange Juice", "3/4 oz Lime Juice", "1/2 oz Becherovka (*)", "1/4 oz St. Elizabeth Allspice Dram", "1/4 oz Vanilla Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a tall glass, fill with crushed ice, and garnish with an orange peel-cherry flag.", "body_text": "2 oz Privateer Gin\n3/4 oz Orange Juice\n3/4 oz Lime Juice\n1/2 oz Becherovka (*)\n1/4 oz St. Elizabeth Allspice Dram\n1/4 oz Vanilla Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a tall glass, fill with crushed ice, and garnish with an orange peel-cherry flag.\n(*) Perhaps sub cinnamon syrup in a pinch.\nTwo Saturdays ago, one of my guests at work desired a citrus-forward gin drink, and I inquired if a gin Tiki idea would work. When I got the affirmative, I set to work on an idea that I had after spotting a fresh batch of vanilla syrup in the bar fridge. That idea was to riff on Don the Beachcomber's 1937 Pupule that he later renamed the\nNui Nui\n, and to lock in the tropical feel, I selected Privateer's Tiki Gin. Lacking cinnamon syrup at the new bar, I opted for Becherovka that along with the gin led to a much more complex spice palate than the original and worked great with the Donn's Spices #2.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidse5mWPBaDw8b4OP3_ovBB9-ejkRzK2WvZZBf0DT1BBuhUGpgNc8qX8XK-yHCmg3C9CFYltufxmV0sUlDrOIyLbe7HtbLcKcHDEzr1o8iems0fHRXv_kf3di4SHnMznV3TdCgPvuLCaor/s320/ginui_nui400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidse5mWPBaDw8b4OP3_ovBB9-ejkRzK2WvZZBf0DT1BBuhUGpgNc8qX8XK-yHCmg3C9CFYltufxmV0sUlDrOIyLbe7HtbLcKcHDEzr1o8iems0fHRXv_kf3di4SHnMznV3TdCgPvuLCaor/s800/ginui_nui400.jpg", "comment_count": 1 }, { "title": "silver lady", "url": "https://cocktailvirgin.blogspot.com/2018/01/silver-lady.html", "published": "2018-01-21T08:00:00.000-05:00", "updated": "2018-08-14T18:00:04.174-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "egg white", "gin", "kümmel", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Dry Gin (Beefeater)", "1/2 oz Kümmel (Helbing)", "1/4 oz Simple Syrup", "1/2 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil (if using a lemon peel coin, feel free to float the twist).", "body_text": "2 oz Dry Gin (Beefeater)\n1/2 oz Kümmel (Helbing)\n1/4 oz Simple Syrup\n1/2 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil (if using a lemon peel coin, feel free to float the twist).\nWhile reading\nGin Glorious Gin\n, I was reminded of the Silver Bullet from the\nSavoy Cocktail Book\nwhich is two parts gin, one part kümmel, and one part lemon juice. The drink came up in a discussion of British royalty shaping the perspective on gin and its uses, and how Prince Philip was rather fond of the Silver Bullet besides the royal family favorite of Gin & Tonic. Since kümmel can be rather forward, I wondered how to better balance the drink, and I decided to merge it with another\nSavoy Cocktail Book\nclassic, the\nWhite Lady\n. Actually, the 1930 recipe lacks egg white, but the 1940s recipes starting with Crosby Gaige soon included it. Using the 4:1:1 structure in the White Lady recipe I linked to (plus a touch of simple to also smooth things out), I crafted my mashup: the Silver Lady.\nThe Silver Lady greeted me with a lemon oil bouquet. Next, a creamy lemon sip transitioned into a juniper, caraway, and cumin swallow with lemon tartness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXi1BqnFBLr8IwNhfKUKd209rjjDEo1A-Ak6iZNcFm5RjsoQZMsJkpilI3iVUqh0ftpCKrV1sMpjduhopyzXk_L4qZzObvwY1P5nTXPbFVceOOKMbAm0y-ZIdP5G5Hnnyi4YrpxWceccM/s320/silverlady3264.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXi1BqnFBLr8IwNhfKUKd209rjjDEo1A-Ak6iZNcFm5RjsoQZMsJkpilI3iVUqh0ftpCKrV1sMpjduhopyzXk_L4qZzObvwY1P5nTXPbFVceOOKMbAm0y-ZIdP5G5Hnnyi4YrpxWceccM/s800/silverlady3264.jpg", "comment_count": 2 }, { "title": "cooper's zombie", "url": "https://cocktailvirgin.blogspot.com/2018/01/coopers-zombie.html", "published": "2018-01-22T08:00:00.000-05:00", "updated": "2018-01-22T08:00:00.566-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Chuck Cooper", "source": "OnTheBar", "year": null }, "categories": [ "grapefruit juice", "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Myer's Dark Rum (Gosling's Black Seal)", "3/4 oz Bacardi Superior Rum (Don Q Añejo)", "3/4 oz Bacardi 8 Year Rum (Don Q Añejo)", "3/4 oz Grapefruit-Cinnamon Syrup (BG Reynold's Don's Mix)", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1 bsp Guava Reduction (1/4 oz melted Guava Jelly (heated 1:1 in water))" ], "instructions": "Shake with ice, strain into a tall glass (Tiki mug), float 4 dash Angostura Bitters, spritz with Pernod Absinthe, and garnish with an orange slice, mint sprig, pineapple leaf, and cherry (2 pineapple leaves, spent half lime shell, cherry).", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Myer's Dark Rum (Gosling's Black Seal)\n3/4 oz Bacardi Superior Rum (Don Q Añejo)\n3/4 oz Bacardi 8 Year Rum (Don Q Añejo)\n3/4 oz Grapefruit-Cinnamon Syrup (BG Reynold's Don's Mix)\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1 bsp Guava Reduction (1/4 oz melted Guava Jelly (heated 1:1 in water))\nShake with ice, strain into a tall glass (Tiki mug), float 4 dash Angostura Bitters, spritz with Pernod Absinthe, and garnish with an orange slice, mint sprig, pineapple leaf, and cherry (2 pineapple leaves, spent half lime shell, cherry).\nAfter my bar shift two Mondays ago, I wanted to continue on with the Tiki the Snow Away month theme, and I chose to make a drink called the Cooper's Zombie that I spotted on\nOnTheBar\n. The recipe was posted by Tampa bartender Gabriel Camacho who credited Chuck Cooper. With guava in the mix, I wondered if it was the same Cooper associated with Trader Vic's 1946\nCooper's Ranch Punch\n. Instead, Chuck Cooper was one of Gabriel fellow bartenders in town. Cooper's Zombie varied from the classic 1934\nZombie\nby ditching the falernum and grenadine for pineapple and guava.\nThe Cooper's Zombie presented a spiced aroma of anise and cinnamon notes to the nose. Next, lime, guava, and pineapple mingled with a full mouthfeel from the guava jelly's pectin on the sip, and the swallow led off with funky rum and darker tropical flavors and ended with a cinnamon finish. Once the bitters float reached the straw, the balance shifted to drier and more clove-driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXx0wS8jhiXoK6zKI-DavNmbxOtltlj9XtKLRlGJCfTRqzX1URpR791PcRJ-Shyphenhypheni0hutRDpenx0IajLh6GrBy6sloPN9EchuvX9UKGdX44o7K9BtCSbajENskCCVKgMv-tW9UaVs12e07/s320/cooperzombie3267.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXx0wS8jhiXoK6zKI-DavNmbxOtltlj9XtKLRlGJCfTRqzX1URpR791PcRJ-Shyphenhypheni0hutRDpenx0IajLh6GrBy6sloPN9EchuvX9UKGdX44o7K9BtCSbajENskCCVKgMv-tW9UaVs12e07/s800/cooperzombie3267.jpg", "comment_count": 0 }, { "title": "yamashiro's zombie", "url": "https://cocktailvirgin.blogspot.com/2018/01/yamashiros-zombie.html", "published": "2018-01-23T08:00:00.000-05:00", "updated": "2018-01-23T08:00:28.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Yamashiro's restaurant", "year": 1971 }, "categories": [ "bitters (aromatic)", "falernum", "grapefruit juice", "grenadine", "lime juice", "orgeat", "passion fruit syrup", "pastis", "rum", "sugar" ], "ingredients": [ "1 oz Dark Jamaican 151° Rum (Smith & Cross 114°)", "1 oz Myer's Dark Rum (Gosling's Black Seal)", "1 oz Light Puerto Rican Rum (Don Q Añejo)", "3/4 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/4 oz Passion Fruit Juice (1/4 oz Passion Fruit Syrup)", "1 tsp Sugar (omit, combined into passion fruit syrup)", "1/2 oz Orgeat", "1/4 oz Falernum (Velvet)", "1 dash Grenadine (1 bsp)", "1 dash Pernod (1/2 bsp Kübler Absinthe)", "1 dash Bitters (Angostura)" ], "instructions": "Shake with ice and serve in a stemmed tumbler (Tiki mug) with cracked ice. Garnish elaborately with mint.", "body_text": "1 oz Dark Jamaican 151° Rum (Smith & Cross 114°)\n1 oz Myer's Dark Rum (Gosling's Black Seal)\n1 oz Light Puerto Rican Rum (Don Q Añejo)\n3/4 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/4 oz Passion Fruit Juice (1/4 oz Passion Fruit Syrup)\n1 tsp Sugar (omit, combined into passion fruit syrup)\n1/2 oz Orgeat\n1/4 oz Falernum (Velvet)\n1 dash Grenadine (1 bsp)\n1 dash Pernod (1/2 bsp Kübler Absinthe)\n1 dash Bitters (Angostura)\nShake with ice and serve in a stemmed tumbler (Tiki mug) with cracked ice. Garnish elaborately with mint.\nTwo Mondays ago, I kept on the Tiki train with another \"Tiki the Snow Away\"-worthy drink that I had spotted in the\nZombie Horde\nbook. That Zombie recipe was from Yamashiro's restaurant in Hollywood that was first published in 1971. Author David Montgomery suggested that the restaurant may have acquired some Don the Beachcomber alumni since the recipes for the Donn Beach\n1934 Zombie\nand this one are so similar; indeed, the Yamashiro's recipe added passion fruit and orgeat to the mix but left out the original's cinnamon component.\nThe Yamashiro's Zombie proffered dark notes from the aged rums to the nose. Next, lime, grapefruit, and a creaminess from the orgeat on the sip led into funky rum, nutty orgeat, tropical fruit, and a hint of spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8g72dd8iqtA75lXMr81aG0oi_pRt9E5AVrogmfG_v_tUAqtwFVFB5Z_ohQuquMJIMXYAx25IAvkTj6aqYSRI_867oXHMYdhMNNitR1ri_yDYBUtryBxjnYm5erbZlky8XY4RpvPqByPkc/s320/yamashirozombie3269.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8g72dd8iqtA75lXMr81aG0oi_pRt9E5AVrogmfG_v_tUAqtwFVFB5Z_ohQuquMJIMXYAx25IAvkTj6aqYSRI_867oXHMYdhMNNitR1ri_yDYBUtryBxjnYm5erbZlky8XY4RpvPqByPkc/s800/yamashirozombie3269.jpg", "comment_count": 0 }, { "title": "mutiny on the mili atoll", "url": "https://cocktailvirgin.blogspot.com/2018/01/mutiny-on-mili-atoll.html", "published": "2018-01-24T08:00:00.000-05:00", "updated": "2018-01-24T08:00:25.631-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "batavia arrack", "bitters (orange)", "chartreuse (green)", "creme de cacao", "lime juice", "pineapple juice", "rum (white)", "tea" ], "ingredients": [ "1 oz Batavia Arrack", "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1 oz Green Tea, strong steep, cooled", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Green Chartreuse", "1/4 oz Crème de Cacao (Tempus Fugit)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a tall glass, and fill with crushed ice; alternatively, swizzling in crushed ice would not be out of place here. Garnish with freshly grated nutmeg.", "body_text": "1 oz Batavia Arrack\n1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1 oz Green Tea, strong steep, cooled\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Green Chartreuse\n1/4 oz Crème de Cacao (Tempus Fugit)\n2 dash Orange Bitters (Regan's)\nShake with ice, strain into a tall glass, and fill with crushed ice; alternatively, swizzling in crushed ice would not be out of place here. Garnish with freshly grated nutmeg.\nTwo Wednesdays ago, I was thinking about lesser known Tiki drinks that have stood the test of time in my mind, and the\nPago Pago\nfrom the 1940\nThe How And When\ncame to mind. I thought about how it could be riffed into a Batavia Arrack drink perhaps called the Goa Goa, but it needed more changes to differentiate it from the original. One of the Batavia Arrack recipes that popped into my head was the more recent\nSeven Seas Swizzle\nthat paired the spirit with green tea syrup, lime, and orange bitters. In researching the South Pacific, I came across a New England link in the Marshall Island chain. In 1823, the Nantucket-based whaler The Globe suffered a mutiny that led their ship to the Mili Atoll; the mutineers killed the captain and three officers, and they left the rest on the atoll where the natives did in all but two.\nThe Mutiny on the Mili Atoll began with a woody nutmeg spice over funky spirit aromas. Next, pineapple and lime on the sip surrendered to funky, grassy, and herbal flavors on the swallow with the cacao's chocolate notes melding well into the Batavia Arrack's funk.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tYZFpcWKtAIFAqEwnADsjdU1NIArJ24yIBCo2TPhUfGvNZGRYlG3q6J1faA71sbNKJyV_bpORNUunWsM0WTCG1jlg9InYI0sojvNftKrNXOckmd6GLbg_e1lKGFlYKVnvbL0ss1vhIjF/s320/mutiny3272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tYZFpcWKtAIFAqEwnADsjdU1NIArJ24yIBCo2TPhUfGvNZGRYlG3q6J1faA71sbNKJyV_bpORNUunWsM0WTCG1jlg9InYI0sojvNftKrNXOckmd6GLbg_e1lKGFlYKVnvbL0ss1vhIjF/s800/mutiny3272.jpg", "comment_count": 0 }, { "title": "molokai mishap", "url": "https://cocktailvirgin.blogspot.com/2018/01/molokai-mishap.html", "published": "2018-01-25T08:00:00.000-05:00", "updated": "2018-01-25T08:00:32.573-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Brad Smith", "source": "Latitude 29", "year": null }, "categories": [ "bitters (aromatic)", "creme de peche", "lillet", "pineapple juice", "rum (white)" ], "ingredients": [ "1 oz Cocchi Americano", "1 oz Rothman & Winter Peach Liqueur (Briottet Crème de Peche de Vigne)", "1 oz Pineapple Juice", "1 oz Rhum Agricole Blanc (Clement Premiere Canne)", "8 drop Bittermens Tiki Bitters (1 dash Bittermens Burlesque)" ], "instructions": "Build in a double old fashioned glass (small Tiki mug) over two large ice cubes (cracked ice), and stir.", "body_text": "1 oz Cocchi Americano\n1 oz Rothman & Winter Peach Liqueur (Briottet Crème de Peche de Vigne)\n1 oz Pineapple Juice\n1 oz Rhum Agricole Blanc (Clement Premiere Canne)\n8 drop Bittermens Tiki Bitters (1 dash Bittermens Burlesque)\nBuild in a double old fashioned glass (small Tiki mug) over two large ice cubes (cracked ice), and stir.\nTwo Thursdays ago, I turned to my new copy of Sarah Baird's\nNew Orleans Cocktails\nto see if there were any tropical drinks to match the Tiki the Snow Away theme this month on Instagram. When I came upon the section of drink recipes from Beachbum Berry's Latitude 29, I was drawn in by Brad Smith's Molokai Mishap for it reminded me of two older equal parts cocktails: the 1937\nOne Way\nwith the peach element and the 1903-1933\nCheckers\nwith rum, pineapple, and aromatized wine.\nThe Molokai Mishap greeted the nose with grassy and peach aromas. Next, pineapple on the sip was followed by more grassy rum and peach elements on the swallow for what made for a great tropical low proof number to round out my evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3VeIX5vUE1STjWp53QJCVLXbkIH3Eta-tojcYla1OfkdHJ7AOAN-fG7X1R1SXYnEW9tZxdgW9_LsYqhJ5FplJifMq_XN831qSXcNlrGdGMzhYVhFuZE7NLxP_Rde-gbaBPUEaqKZvczo/s320/molokaimishap3274.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3VeIX5vUE1STjWp53QJCVLXbkIH3Eta-tojcYla1OfkdHJ7AOAN-fG7X1R1SXYnEW9tZxdgW9_LsYqhJ5FplJifMq_XN831qSXcNlrGdGMzhYVhFuZE7NLxP_Rde-gbaBPUEaqKZvczo/s800/molokaimishap3274.jpg", "comment_count": 0 }, { "title": "the hardest walk", "url": "https://cocktailvirgin.blogspot.com/2018/01/the-hardest-walk.html", "published": "2018-01-26T08:00:00.001-05:00", "updated": "2025-04-15T12:29:04.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Turk Dietrich", "source": "Cure", "year": null }, "categories": [ "bitters (orange)", "campari", "punt e mes", "rum" ], "ingredients": [ "2 oz Punt e Mes", "1 oz Plantation Overproof Rum (Plantation OFTD)", "1/2 tsp Gran Classico (1 bsp Campari)", "14 drop Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass, and garnish with an orange twist.", "body_text": "2 oz Punt e Mes\n1 oz Plantation Overproof Rum (Plantation OFTD)\n1/2 tsp Gran Classico (1 bsp Campari)\n14 drop Regan's Orange Bitters\nStir with ice, strain into a double old fashioned glass, and garnish with an orange twist.\nAfter walking home in the monsoon two Fridays ago, I took off some of my wet clothing and definitely needed a drink quickly. Since\nNew Orleans Cocktails\nwas still on the counter from the night before, I began flipping through and spotted the aptly named \"The Hardest Walk.\" The recipe was crafted by Turk Dietrich of Cure whom I have had the pleasure of sitting in front of a few times in my visits to the Crescent City. Although not the time that Andrea did the Hardest Walk in 2009 to get to The Cure from the French Quarter in a straight line through what was the dangerous Magnolia Projects before Katrina. We were\nscolded by our bartender\nRhiannon Enlil that night never to do that again (and instead take the street car) and that we needed a drink -- now!\nThe Hardest Walk gave forth orange oil aromas over grape plus dark notes from the rum. Next, a mellow grape sip was the change-up pitch to the intense rum and rounded bitter swallow with a bitter orange finish. Overall, Turk's inverse Rum Manhattan was a win, although it was less inverted in the glass given the rather strong overproof rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pyOPNZHHU_0jLVXUS_s1CZ63l-bd1vGa2uj6EZWmH4Arb3T2XopPfAK3TDY51UZkmEdreqvX7iwOfajHYlOeM-SLOcPw0d-eGpnOXTkgyqQ1AsXmR1TaA1dkXKrbI4IqiCP0PuY0UTu2/s320/hardestwalk3276.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pyOPNZHHU_0jLVXUS_s1CZ63l-bd1vGa2uj6EZWmH4Arb3T2XopPfAK3TDY51UZkmEdreqvX7iwOfajHYlOeM-SLOcPw0d-eGpnOXTkgyqQ1AsXmR1TaA1dkXKrbI4IqiCP0PuY0UTu2/s800/hardestwalk3276.jpg", "comment_count": 0 }, { "title": "deathstalker", "url": "https://cocktailvirgin.blogspot.com/2018/01/deathstalker.html", "published": "2018-01-27T08:00:00.000-05:00", "updated": "2018-01-27T08:00:23.044-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "lemon juice", "orange juice", "orgeat", "rum" ], "ingredients": [ "1 1/2 oz Orange Juice", "1 oz Lemon Juice", "3/4 oz Orgeat", "1 oz Campari", "1 oz Aged Rum (Don Q Añejo)", "1/2 oz Funky Jamaican Rum (Rum Fire)", "1 pinch Salt" ], "instructions": null, "body_text": "1 1/2 oz Orange Juice\n1 oz Lemon Juice\n3/4 oz Orgeat\n1 oz Campari\n1 oz Aged Rum (Don Q Añejo)\n1/2 oz Funky Jamaican Rum (Rum Fire)\n1 pinch Salt\nDissolve the salt in the juices, add the rest, shake with ice, strain into a Tiki bowl, and fill with crushed ice. Garnish in Tiki style such as mint or edible flowers if in season, and a bit of fire would not be out of place here.\nAfter a long Saturday night shift two weeks ago, I began to revisit my earlier in the day thoughts on how to tinker with the\nScorpion Bowl\n. When I focused on the orgeat, I considered how well it worked in the past with Campari such as in the\nBitter Maita'i\n,\nPinwheel Swizzle\n, and other drinks. Since I did not want this bowl to be overly bitter and stray too far from the concept of punch being a well-balanced drink, I added a pinch of salt to the mix to mellow the Campari like was done in the\nCamparipolitan\n,\nFearless\n, and others. And finally, I decided not to go all Campari but to keep some the classic Scorpion Bowl's rum element to provide a backbone and a hint of funk to the mix.\nFor a name, I dubbed this one after the Deathstalker Scorpion, although with a bowl named the Deathstalker, I was wondering if I should have swapped the rum for Fernet Branca and went\nFerrari\nin style. Once prepared, the Deathstalker gave forth an orange, nutty, and tropical nose in an almost mango-like way. Next, rich orange with lemon accents on the sip transitioned into rum, nutty, and orange flavors on the swallow with a tangy finish containing a hint of bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIPsisyx9CrYKzzRokLZD1APDGql7TX3YFzgQHNPSTcXQBED8xDRkhPBycu-IP39udMs_iWT25dOYWq-64rwmyonD7edfSPP-boe5313FIH8Rgo_m6zGmQkoVoDEVkY-kydQx9KiTAmbr/s320/deathstalker3278.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIPsisyx9CrYKzzRokLZD1APDGql7TX3YFzgQHNPSTcXQBED8xDRkhPBycu-IP39udMs_iWT25dOYWq-64rwmyonD7edfSPP-boe5313FIH8Rgo_m6zGmQkoVoDEVkY-kydQx9KiTAmbr/s800/deathstalker3278.jpg", "comment_count": 0 }, { "title": "fernet chocolate egg cream", "url": "https://cocktailvirgin.blogspot.com/2018/01/fernet-chocolate-egg-cream.html", "published": "2018-01-28T08:00:00.000-05:00", "updated": "2018-01-28T08:00:12.208-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": null, "categories": [ "#ourfathers", "*original", "cream", "fernet-branca", "soda" ], "ingredients": [ "2 oz Fox's U-Bet Chocolate Syrup", "2 oz Fernet Branca", "5-6 oz Whole Milk" ], "instructions": "Build in a pint-sized milk bottle (from the freezer; measured a little over 17 oz to the top) and semi-aggressively stir to mix in the chocolate syrup (a light schmear of chocolate along the bottom is acceptable and perhaps desirable). Top with 6-7 oz cold Q Club Soda, gently stir to make a frothy head, leave in the spoon, and add a straw. The straw should float suspended on the head. The coldness of the ingredients helps to make the best Egg Creams (our Fernet is stored in the fridge along with the milk and club soda).", "body_text": "2 oz Fox's U-Bet Chocolate Syrup\n2 oz Fernet Branca\n5-6 oz Whole Milk\nBuild in a pint-sized milk bottle (from the freezer; measured a little over 17 oz to the top) and semi-aggressively stir to mix in the chocolate syrup (a light schmear of chocolate along the bottom is acceptable and perhaps desirable). Top with 6-7 oz cold Q Club Soda, gently stir to make a frothy head, leave in the spoon, and add a straw. The straw should float suspended on the head. The coldness of the ingredients helps to make the best Egg Creams (our Fernet is stored in the fridge along with the milk and club soda).\nAt Our Fathers, we offer Egg Creams of two varieties: Chocolate and Pistachio. But why can't these non-alcoholic wonders be made more adult? And what is an Egg Cream anyways? The genesis of the Egg Cream can be traced back to somewhere between the 1880s and the first decade of the 1900s either in Brookyln or Manhattan's Lower East Side. The name is a paradox since it contains neither egg nor cream, but milk, seltzer water, and flavored syrup, and this combination cuts the richness of the milk with the lightness of the soda water to make a not that sweet and almost ethereal libation. There are many theories behind the name such as the more credible Yiddish explanation of the \"echt cream\" (good cream) to a French actor asking for \"chocolat et crème,\" and the mixture most likely stemmed from the classic ice cream-free milkshake which did indeed contain egg along with cream, syrup, and soda water. I remember when growing up that my mom used to buy Fox's U-Bet Chocolate Syrup and declared that it was the only proper chocolate syrup for an Egg Cream; however, she never made us a single one (we used it in chocolate milk or on ice cream sundaes for years before Hershey's Brand bumped this product from most supermarkets back in Connecticut). The syrup itself was created in the early 1900s, so most likely the Egg Cream was created without it and instead a house syrup as the original flavorant, but many like my mom grew up to believe that it was crucial. It did not hurt that her maiden name was Fox either.\nSince I could not get guests at my bar who ordered Egg Creams after a round or two of cocktails to try a spirits-laden one, I decided to make myself one for my shift drink the following evening two Sundays ago. As Fernet Branca and chocolate are great bedfellows especially with dairy such as in my 2009\nFernet Alexander\n, I took this path as my first step. The addition of one eighth of the total volume being spirit required a little adjustment, but I think the end result turned out decently well since it passed the straw test such that the foam supported the plastic drinking straw. Here was the great combination of minty chocolate that colored the dynamic result of carbonation dancing between fat and protein molecules. Moreover, it did feel a touch naughty drinking a seemingly non-alcoholic libation with the adult beverage ingredient in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCxQ6g4pENNFTUxoTrAf7WmrQLzXkh7xTKGnXI2rPkuaVpD2Z2QntiRur4ngiVcRBc6nAWex-jpSLYyk8RPjmKxgmkCWb7ZQsRcP4Oh5OeUsWec-3I6dcllHBIFgyKSAv3NwlKVSIXlDV/s320/ferneteggcream.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCxQ6g4pENNFTUxoTrAf7WmrQLzXkh7xTKGnXI2rPkuaVpD2Z2QntiRur4ngiVcRBc6nAWex-jpSLYyk8RPjmKxgmkCWb7ZQsRcP4Oh5OeUsWec-3I6dcllHBIFgyKSAv3NwlKVSIXlDV/s800/ferneteggcream.jpg", "comment_count": 0 }, { "title": "norwegian negroni", "url": "https://cocktailvirgin.blogspot.com/2018/01/norwegian-negroni.html", "published": "2018-01-28T10:00:00.000-05:00", "updated": "2018-01-28T10:00:25.267-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin Ludwig", "source": "The Cocktail Collective Book", "year": 2010 }, "categories": [ "aquavit", "cynar", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Aquavit (Aalborg)", "1 oz Sweet Vermouth (Maurin)", "3/4 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange (grapefruit) twist.", "body_text": "1 1/2 oz Aquavit (Aalborg)\n1 oz Sweet Vermouth (Maurin)\n3/4 oz Cynar\nStir with ice, strain into a cocktail glass, and garnish with an orange (grapefruit) twist.\nAfter returning home from my shift, there was time for a nightcap to share with Andrea. Therefore, I reached into the shelves where I pulled out the 2010\nThe Cocktail Collective Book\nwhere I spotted the Norwegian Negroni from Kevin Ludwig of Portland, Oregon, that reminded me of Robert Hess' 2002\nTrident\n. Perhaps it was this similarity that gave me pause to make it over the years; however, it seemed like the perfect way to round out the week. Once prepared, the grapefruit oil from my twist substitution joined floral and caraway notes on the nose. Next, sweet grape and hints of caramel on the sip led into caraway spice melding into funky bitter-herbal on the swallow. While not a Negroni for it lacked any strong citrus element, it was not out of the realm of how a Negroni can come across.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS0THxhaDSQKi1RlbD10c1XOfpxrVxLfaQtdKpFvJgVd4jw8gjnYeZeYwfWZR9vMAZa-zqmfAHPkv_c7ZvAus37qSTh8Dlm-5LsZLXkrVnmqyDHw8C98ntPhxzFshi4fEbibMz3DNQ7Wt/s320/norwaynegroni3279.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS0THxhaDSQKi1RlbD10c1XOfpxrVxLfaQtdKpFvJgVd4jw8gjnYeZeYwfWZR9vMAZa-zqmfAHPkv_c7ZvAus37qSTh8Dlm-5LsZLXkrVnmqyDHw8C98ntPhxzFshi4fEbibMz3DNQ7Wt/s800/norwaynegroni3279.jpg", "comment_count": 0 }, { "title": "lost at sea", "url": "https://cocktailvirgin.blogspot.com/2018/01/lost-at-sea.html", "published": "2018-01-29T08:00:00.000-05:00", "updated": "2018-01-29T08:00:28.469-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Chris Resnick", "source": "Cardinal Spirits", "year": 2015 }, "categories": [ "gin", "lemon juice", "orgeat", "pineapple juice" ], "ingredients": [ "1 1/2 oz Dry Gin (Beefeater)", "1 oz Pineapple Juice", "1/2 oz Guava Purée (Guava Jelly melted 1:1 with water)", "1/2 oz Orgeat", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a Tiki mug, and fill with crushed ice. I garnished with a mint sprig and freshly grated nutmeg.", "body_text": "1 1/2 oz Dry Gin (Beefeater)\n1 oz Pineapple Juice\n1/2 oz Guava Purée (Guava Jelly melted 1:1 with water)\n1/2 oz Orgeat\n1/2 oz Lemon Juice\nShake with ice, strain into a Tiki mug, and fill with crushed ice. I garnished with a mint sprig and freshly grated nutmeg.\nTwo Mondays ago, I began perusing the web for tropical ideas for another entry in the Tiki the Snow Away event on\nInstagram\n. On the\nBarNotes\napp, I came across the 2015-vintage Lost at Sea by Chris Resnick while at Cardinal Spirits in Indiana, and the combination reminded me of the\nHumuhumunukunukuapua'a\nwith guava in place of Peychaud's Bitters. Once prepared, the Lost at Sea proffered a woody spice and mint aroma from the garnishes that I added. Next, lemon, pineapple, and guava on the sip transitioned into gin, pineapple, and nutty flavors on the swallow with a lingering guava finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRcj6bjvYkLJHlJWNTs5-2ryrk5AlC32gNZiOElQfNp9kPy24KUgHhOi31nKQ75C026sn3hnbRC8wUPiZgoG24R7LedS7IUPPs2WExQBc4_S1xqM-MgQTTTyRvodO4LyzHfb-LVtzFZ48/s320/lostatsea3282.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRcj6bjvYkLJHlJWNTs5-2ryrk5AlC32gNZiOElQfNp9kPy24KUgHhOi31nKQ75C026sn3hnbRC8wUPiZgoG24R7LedS7IUPPs2WExQBc4_S1xqM-MgQTTTyRvodO4LyzHfb-LVtzFZ48/s800/lostatsea3282.jpg", "comment_count": 0 }, { "title": "the undead gentleman", "url": "https://cocktailvirgin.blogspot.com/2018/01/the-undead-gentleman.html", "published": "2018-01-30T08:00:00.000-05:00", "updated": "2018-01-30T08:00:08.864-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Velvet Falernum", "1 oz Black Blended Overproof Rum (Plantation OFTD)", "1 1/2 oz Blended Aged Rum (R.L. Seale's 10 Year)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe rinsed with absinthe blanche (Butterfly), and garnish with intertwined lime and grapefruit twists.", "body_text": "1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Velvet Falernum\n1 oz Black Blended Overproof Rum (Plantation OFTD)\n1 1/2 oz Blended Aged Rum (R.L. Seale's 10 Year)\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe rinsed with absinthe blanche (Butterfly), and garnish with intertwined lime and grapefruit twists.\nTwo Tuesdays ago, my search for another Tiki the Snow Away recipe led me to the\nSmuggler's Cove\nbook. There, I stopped on Martin Cate's The Undead Gentleman that was essentially a served up version of the\n1934 Zombie\nminus the grenadine. Once prepared, The Undead Gentleman greeted the nose with cinnamon, anise, and lime aromas. Next, lime and grapefruit mingled on the sip, and that led into robust rums, cinnamon, clove, and anise flavors on the swallow with an almost cherry note on the finish as the drink warmed up. Moreover, Andrea commented that the absinthe really worked well with the funkier notes in Plantation's OFTD overproof rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYa7SwUcKly7xiiJXatSoOz2OA9YTd-2XLxMHZbQTWpydVCcmqMub2xhKJUeZ3qf_-y1sMiqBYXLR_17Hr6Y8n0FcT7DLTtQpBGd4h3rDFFue6iugdfF4uRKML1eiE8QJwQwRz-W-VmEN0/s320/undeadgentleman3284.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYa7SwUcKly7xiiJXatSoOz2OA9YTd-2XLxMHZbQTWpydVCcmqMub2xhKJUeZ3qf_-y1sMiqBYXLR_17Hr6Y8n0FcT7DLTtQpBGd4h3rDFFue6iugdfF4uRKML1eiE8QJwQwRz-W-VmEN0/s800/undeadgentleman3284.jpg", "comment_count": 0 }, { "title": "sea beast", "url": "https://cocktailvirgin.blogspot.com/2018/01/sea-beast.html", "published": "2018-01-31T08:00:00.000-05:00", "updated": "2018-01-31T08:00:18.079-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Brad Smith", "source": "New Orleans Cocktails", "year": null }, "categories": [ "fernet-branca", "lime juice", "passion fruit syrup", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Lime Juice", "3/4 oz Passion Fruit Puree (3/4 oz Passion Fruit Syrup)", "3/4 oz Fernet Branca", "1 oz Cane Syrup or 2:1 Simple (1/2 oz JM Sirop)", "1 1/2 oz Clement VSOP Rhum Agricole (Rhum Depaz)" ], "instructions": "Shake with ice and strain into a Highball glass (Tiki mug) with cubed ice (crushed ice); I added a lime wheel and freshly grated nutmeg as garnish.", "body_text": "3/4 oz Lime Juice\n3/4 oz Passion Fruit Puree (3/4 oz Passion Fruit Syrup)\n3/4 oz Fernet Branca\n1 oz Cane Syrup or 2:1 Simple (1/2 oz JM Sirop)\n1 1/2 oz Clement VSOP Rhum Agricole (Rhum Depaz)\nShake with ice and strain into a Highball glass (Tiki mug) with cubed ice (crushed ice); I added a lime wheel and freshly grated nutmeg as garnish.\nFor Tiki time two Wednesdays ago, I reached for Sarah Baird's\nNew Orleans Cocktails\nto make the other Latitude 29 recipe. That one was also crafted by bartender Brad Smith and was called the Sea Beast. The Sea Beast's rhum agricole, passion fruit, lime, and Fernet Branca reminded me of the\nBlack Sea Swizzle\n, and the combination of Fernet Branca and passion fruit has worked well in other drinks such as the\nPoet & the Peony\nand the\nCornerman\n.\nThe Sea Beast presented a lime and woody spice aroma from the garnish on top of the tropical fruit and menthol notes seeping up through the crushed ice. Next, lime, caramel, and a hint of tropical on the sip transitioned into grassy rum and passion fruit melding into bitter herbal complexity on the swallow with a clean finish. Moreover, there was a perfume-y note in the mix that reminded me of the\nRude Boy\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDWezQJszJnwuzNy0VfbGyvGE9FEOHVebbfQfrLcPSNZWHNw4s4SuCUiIW_jtruwsH1v8RvN_Y-J-zwyAhs6jPVFyiUTz7nEFETph00ua12XdB7oYFaduchCDu8HPw3MPRA1RXBLt8UG3/s320/seabeast3286.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDWezQJszJnwuzNy0VfbGyvGE9FEOHVebbfQfrLcPSNZWHNw4s4SuCUiIW_jtruwsH1v8RvN_Y-J-zwyAhs6jPVFyiUTz7nEFETph00ua12XdB7oYFaduchCDu8HPw3MPRA1RXBLt8UG3/s800/seabeast3286.jpg", "comment_count": 0 }, { "title": "poison dart", "url": "https://cocktailvirgin.blogspot.com/2018/02/poison-dart.html", "published": "2018-02-01T08:00:00.000-05:00", "updated": "2018-02-01T08:00:00.402-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Craig Herman", "source": "BarNotes", "year": 2010 }, "categories": [ "bitters (orange)", "cynar", "lemon juice", "orgeat", "pimento dram", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Granddad Bonded)", "1/2 oz Lemon Juice", "1/2 oz Orgeat", "1/2 oz Cynar", "1/4 oz Cinnamon Syrup", "1 dash Allspice Dram (1 bsp Hamilton's)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail coupe (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with an orange peel dart.", "body_text": "2 oz Bourbon (Old Granddad Bonded)\n1/2 oz Lemon Juice\n1/2 oz Orgeat\n1/2 oz Cynar\n1/4 oz Cinnamon Syrup\n1 dash Allspice Dram (1 bsp Hamilton's)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail coupe (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with an orange peel dart.\nAfter my work shift two Thursdays ago, I decided to stick with the month's Tiki theme and go with another drink that I had spotted on the\nBarNotes\napp called the Poison Dart. That drink was posted by Chad Austin, and it turned out to be a vintage 2010 Craig Herman a/k/a Colonel Tiki\nrecipe\nthat I had considered making a year or two ago after trying Craig's\nVendetta\nand\nGolden Frond\n. The Poison Dart somewhat reminded me of a\nLion's Tail\ngiven the Bourbon, citrus, and allspice dram; however, it was the orgeat-Cynar combination that finally lured me in for it has worked well in drinks like the\nAster Family Flip\n,\nArtichoke Hold\n, and other recipes. Interestingly, this citrus-laden drink recommended stirring with ice to mix as a silky number; however, I took it in a shaken Tiki mug direction to better fit my mood as well as the way the ingredients spoke to me.\nThe Poison Dart gave forth an orange oil and Bourbon aroma. Next, a creamy lemon and malt sip led into Bourbon, earthy funk, and allspice on the swallow with a cinnamon finish. The whiskey here was a touch assertive so perhaps a softer Bourbon like Four Roses would have kept a better balance. Perhaps as a stirred drink with less dilution and thus a higher sugar content, my original spirit choice might have been better.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGHDlPTwkTQqPJfJK4EApsYKrvXtywk46uoPxJQtpV-F_KfzGH50ZkeLXE6UpkSIUEAu5Du0-ekfEAibpguCBShOv-HvutIb5JyZY0ayV-IEK4WY07d_s1uM9LTbKzde2VmHmboXKVJEP/s320/poisondart3290.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGHDlPTwkTQqPJfJK4EApsYKrvXtywk46uoPxJQtpV-F_KfzGH50ZkeLXE6UpkSIUEAu5Du0-ekfEAibpguCBShOv-HvutIb5JyZY0ayV-IEK4WY07d_s1uM9LTbKzde2VmHmboXKVJEP/s800/poisondart3290.jpg", "comment_count": 0 }, { "title": "nertz!", "url": "https://cocktailvirgin.blogspot.com/2018/02/nertz.html", "published": "2018-02-02T08:00:00.000-05:00", "updated": "2018-02-02T08:00:52.791-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Scott Stierwatt", "source": "Cane & Table", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "cachaça", "grenadine", "lemon juice", "pineapple juice" ], "ingredients": [ "1 1/2 oz Cachaça (Seleta Gold)", "3/4 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Grenadine", "2 dash Regan's Orange Bitters", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Cachaça (Seleta Gold)\n3/4 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Grenadine\n2 dash Regan's Orange Bitters\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago after my work shift, I reached for Sarah Baird's\nNew Orleans Cocktails\nfor a refreshing way to end the evening. There, I found the Nertz! by Scott Stierwatt from his time at Cane & Table as his Brazilian riff on the\nState Street Punch\nfrom Stanley Clisby Arthur's\nFamous New Orleans Drinks & How to Mix'em\n. In the glass, it began with orange oil over grassy funk and a fruity note from the pineapple or grenadine on the nose. Next, lemon and pomegranate's berry came through on the sip, and the swallow shared grassy rum, pineapple, and berry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHS75swOLLeNdlzpS7U86wcwkfXGq5o4ARIViDwsOHa-amTPQTd0YuTSe_kDB7ZrNfZEfJ_F3FQtIVnEMBNxR3ooyIEhyuFt3x4Bl8lwhZvCLfZC6zDWgbjGC7jQxHKx0z1GvIxOTRu-bo/s320/nertz3292.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHS75swOLLeNdlzpS7U86wcwkfXGq5o4ARIViDwsOHa-amTPQTd0YuTSe_kDB7ZrNfZEfJ_F3FQtIVnEMBNxR3ooyIEhyuFt3x4Bl8lwhZvCLfZC6zDWgbjGC7jQxHKx0z1GvIxOTRu-bo/s800/nertz3292.jpg", "comment_count": 0 }, { "title": "torino zombie", "url": "https://cocktailvirgin.blogspot.com/2018/02/torino-zombie.html", "published": "2018-02-03T08:00:00.000-05:00", "updated": "2019-10-04T11:18:29.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "apricot liqueur", "bitters (Angostura)", "falernum", "lime juice", "punt e mes", "rum", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "2 1/4 oz Sweet Vermouth (Maurin)", "1/2 oz Punt e Mes", "1/4 oz Funky, High Ester Jamaican Rum (Wray & Nephew)", "1 oz Lime Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Cinnamon Syrup", "1/2 oz Falernum (Velvet)", "1 dash Absinthe (10 drop St. George)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent.", "body_text": "2 1/4 oz Sweet Vermouth (Maurin)\n1/2 oz Punt e Mes\n1/4 oz Funky, High Ester Jamaican Rum (Wray & Nephew)\n1 oz Lime Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Cinnamon Syrup\n1/2 oz Falernum (Velvet)\n1 dash Absinthe (10 drop St. George)\n1 dash Angostura Bitters\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent.\nTwo Saturdays ago, I stopped into Russell House Tavern after work, so by the time I got home, it was rather late. On the walk home, I started brainstorming on a vermouth Zombie idea based off how well the classic\nFig Leaf\nworks, but I decided that since it was such a late of an hour that it might make for a better brunch drink concept the next morning. On Sunday, I touched up the recipe that I had scratched down to make it less of a pure\n1934 Zombie\nby incorporating the apricot brandy element that started appearing in Zombie recipes around\n1941\n(which I described in the\nBath Salts\nZombie riff). Since Tiki is usually based on a mix of rums, so why not a mix of vermouths here? To add some depth, I included Punt e Mes which would work well with the apricot liqueur, and while I considered keeping this drink rum-free, I did spike in a small amount of high-impact rum to add some funky complexity to the swallow. Moreover, I kept the cinnamon syrup (after dropping the grapefruit in the Don's Mix) when I recalled how well cinnamon syrup worked with apricot liqueur in the\nSouthern Belle\n. For a name, I dubbed it the Torino Zombie after Turin, one of the centers of sweet vermouth production.\nThe Torino Zombie gave forth a grape and spice aroma akin to an anise-y mulled wine. Next, the sip shared grape and lime flavors akin to the Fig Leaf cocktail, and the swallow followed up with more grape leading into bitter apricot and spice notes. In the end, it was less like mulled wine and closer to a Tiki Sangria.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGkGaMAmbWGYKiiYWqb3-XUrSGXuasWKaLP-x81ScAn9LMlSCju1yNILMaSxgqW6DdXxaWMmeWd1KUyUoHRZDiads6Xj_jP9Ngsgm09FLQIbt3iBab4qea-H5Z23j5JOgePqlFskLYsjg/s320/torinozombie3294.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGkGaMAmbWGYKiiYWqb3-XUrSGXuasWKaLP-x81ScAn9LMlSCju1yNILMaSxgqW6DdXxaWMmeWd1KUyUoHRZDiads6Xj_jP9Ngsgm09FLQIbt3iBab4qea-H5Z23j5JOgePqlFskLYsjg/s800/torinozombie3294.jpg", "comment_count": 0 }, { "title": "the dapper little gent", "url": "https://cocktailvirgin.blogspot.com/2018/02/the-dapper-little-gent.html", "published": "2018-02-04T08:00:00.000-05:00", "updated": "2018-02-04T08:00:30.424-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Resnick", "source": "Cardinal Spirits", "year": 2013 }, "categories": [ "bitters (aromatic)", "campari", "lime juice", "pisco", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz Pisco (Macchu Pisco)", "1/2 oz Campari", "1/2 oz Oloroso Sherry (Lustau)", "3/4 oz Lime Juice", "1/2 oz Simple Syrup", "2 dash Cinnamon Bitters (Fee's Whiskey Barrel)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 1/2 oz Pisco (Macchu Pisco)\n1/2 oz Campari\n1/2 oz Oloroso Sherry (Lustau)\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\n2 dash Cinnamon Bitters (Fee's Whiskey Barrel)\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nFor a nightcap two Sundays ago, we ended the evening with a recipe from Chris Resnick while at Cardinal Spirits via the\nBarNotes\napp. The recipe was the 2013 Dapper Little Gent that reminded me of two other drinks created that year, namely the\n2011\nand the\nStagecoach Mary\ndue to the sherry-Campari and Campari-pisco pairings, respectively. Once prepared, the Dapper Little Gent gave forth lime, nutty grape, and almost floral notes from the pisco to the nose. Next, lime and sherry's grape combined on the sip, and the swallow proffered pisco with nutty sherry melding into bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV-Hyx2BadJrcYYR6w6ticE9b7bQu170Z_S1tkYe8OwAFDn1QwFRXtUAitVt08A59OkKy4K6rCmGmEW6PGKk-MHn7oNAkDSVkaRWrIZRBoxSswuAdyRM1snUJ5bGT7K4xSvS7HTAZwVhA/s320/dappergent3295.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV-Hyx2BadJrcYYR6w6ticE9b7bQu170Z_S1tkYe8OwAFDn1QwFRXtUAitVt08A59OkKy4K6rCmGmEW6PGKk-MHn7oNAkDSVkaRWrIZRBoxSswuAdyRM1snUJ5bGT7K4xSvS7HTAZwVhA/s800/dappergent3295.jpg", "comment_count": 1 }, { "title": "mi-5", "url": "https://cocktailvirgin.blogspot.com/2018/02/mi-5.html", "published": "2018-02-05T08:00:00.000-05:00", "updated": "2018-02-05T08:00:16.279-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Gin Palace", "year": null }, "categories": [ "applejack", "cynar", "gin", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Plymouth Gin (GrandTen Wireworks)", "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Dolin Sweet Vermouth (Maurin)", "3/4 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Plymouth Gin (GrandTen Wireworks)\n3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Dolin Sweet Vermouth (Maurin)\n3/4 oz Cynar\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I was in the midst of reading Matt Teacher's\nThe Spirit of Gin\nbook, and I took note when I spotted the MI-5 created at the now defunct Gin Palace in Manhattan. The Gin Palace named its drinks after all things London and British, and the MI-5 is the British government's counter-intelligence agency. What lured me in was how it reminded me of a split spirits\nLittle Italy\nwith the two bases being the gin and apple brandy found in a\nPink Lady\n. Moreover, the apple brandy, vermouth, and Cynar combination made me think of the\nNassau Street Cocktail.\nIn the glass, the MI-5 encircled the nose with an apple and funky herbal bouquet. Next, grape and Cynar's caramel filled the sip, and the swallow began with juniper and Cynar's herbal flavors and ended with apple and mint-like notes. The barrel aging of the apple brandy and the grain base of the gin in the end did not equate to the feel of whiskey in the Little Italy, but the MI-5 was still a delight to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWPzjARatLFSBYZUCMV60VUY6lSgfAMK9uR5LUVbq9rmn9FlLMCrTGhe-cqelcQ687yHcOj-IZXxAivtpzR5lBxatfy5dZMSzdK88K8ZyHV1qKoJozYiO8SM_bxLLLR3AUIyoECANbPsR/s320/mi5_3298.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWPzjARatLFSBYZUCMV60VUY6lSgfAMK9uR5LUVbq9rmn9FlLMCrTGhe-cqelcQ687yHcOj-IZXxAivtpzR5lBxatfy5dZMSzdK88K8ZyHV1qKoJozYiO8SM_bxLLLR3AUIyoECANbPsR/s800/mi5_3298.jpg", "comment_count": 0 }, { "title": "escape from monkey island", "url": "https://cocktailvirgin.blogspot.com/2018/02/escape-from-monkey-island.html", "published": "2018-02-06T08:00:00.000-05:00", "updated": "2018-02-06T08:00:41.200-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (aromatic)", "creme de banane", "lime juice", "mezcal", "orgeat", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Dark Rum (Plantation Original Dark)", "1/2 oz Mezcal (Fidencio Espadin Joven)", "3/4 oz Amontillado or Oloroso Sherry (Lustau Amontillado)", "1/2 oz Orgeat", "1/2 oz Crème de Banana (Giffard Banane du Bresil)", "3/4 oz Lime Juice", "2 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (spent lime shell with Don Q 151 proof Rum ignited).", "body_text": "1 1/2 oz Dark Rum (Plantation Original Dark)\n1/2 oz Mezcal (Fidencio Espadin Joven)\n3/4 oz Amontillado or Oloroso Sherry (Lustau Amontillado)\n1/2 oz Orgeat\n1/2 oz Crème de Banana (Giffard Banane du Bresil)\n3/4 oz Lime Juice\n2 dash Fee's Whiskey Barrel Bitters\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (spent lime shell with Don Q 151 proof Rum ignited).\nEarlier in the month, I wrote down several ideas for January's Tiki the Snow Away event that included the\nMonkey Pilot\nand the\nGinui Nui\n. Two Tuesdays ago, I returned to the list and decided upon the Escape from Monkey Island to test; the recipe was inspired by a hybrid of two classics -- the\nTest Pilot\nand the Mai Tai -- as well as my\nKuula Hina\nand some other drinks I have tried. Actually, the Monkey Pilot concept came after this one on that idea list when I decided to challenge myself to craft a \"monkey\" drink that did not rely on crème de banana.\nI split the rum base with some mezcal to instill the feeling that there was some sort of fire and destruction that needed fleeing, and it donated a smoke note to the nose along with nutty grape and lime aromas. Next, a creamy lime and grape sip ran to rum, smoky mezcal, banana, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlonL3LUTK5EQQFe0Qeq5mWEE9YJ9DxoNvcpXcyV-nml9EzeadkrS50j-krmtB0ExQB9ywLCHe6adAwla7Xo-l8i9LZtvQKyDgObBZy4_ptLf6fIuwnqpVp-36dgVv1af2n4WpK5gKPaC/s320/escapemonkey3304_03.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlonL3LUTK5EQQFe0Qeq5mWEE9YJ9DxoNvcpXcyV-nml9EzeadkrS50j-krmtB0ExQB9ywLCHe6adAwla7Xo-l8i9LZtvQKyDgObBZy4_ptLf6fIuwnqpVp-36dgVv1af2n4WpK5gKPaC/s800/escapemonkey3304_03.jpg", "comment_count": 1 }, { "title": "cobra's fang", "url": "https://cocktailvirgin.blogspot.com/2018/02/cobras-fang.html", "published": "2018-02-07T08:00:00.000-05:00", "updated": "2018-02-07T08:00:02.269-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jason Alexander", "source": "Tacoma Cabana", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "grenadine", "lime juice", "orange juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Plantation OFTD Overproof Rum", "1 1/2 oz Plantation Original Dark Rum", "3/4 oz Lime Juice", "3/4 oz Orange Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Falernum (Velvet)", "1/4 oz Grenadine", "1 dash Absinthe (Butterfly)", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "1 oz Plantation OFTD Overproof Rum\n1 1/2 oz Plantation Original Dark Rum\n3/4 oz Lime Juice\n3/4 oz Orange Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Falernum (Velvet)\n1/4 oz Grenadine\n1 dash Absinthe (Butterfly)\n1 dash Angostura Bitters\nFlash blend with ice and pour into a Collins glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). The 1937 version was garnished with a cinnamon stick (a citrus peel Cobra here).\nOne of the drinks that I had been meaning to make was Don the Beachcomber's 1937 Cobra's Fang ever since having a riff of that called the\nSnake Pit\n. My search through Beachbum Berry's books only yielded the 1962 variation called the\nCobra\n. I later discovered that the recipe for the Cobra's Fang lives on Tiki forums as well as the Beachbum Berry recipe app, but I put off making it due its close similarity to the Cobra (see below). During Tiki the Snow Away on Instagram, someone pointed to a Matt Pietrek (CocktailWonk)\narticle\nthat listed the 1937 original as well as the riff (presented here) done by Tacoma Cabana's Jason Alexander. To the classic Cobra's Fang, Jason split the 1 1/2 oz of 151 proof Demerara rum into two lesser proof Plantation rums, increased the two citrus components by a 1/4 oz each, and added a 1/4 oz of grenadine to the combination. The Cobra was pretty close as far as riffs go (see the Zombie or even the Mai Tai for how far things can vary) and simply had less 151 proof rum and lacked falernum in the mix. Overall, the combination of rum, passion fruit, falernum, orange juice, and lime reminded me of the 1950s\nSouth Pacific Punch\nexcept the Cobra's Fang had spice elements and more rum heft.\nOnce the Tacoma Cabana's version of the Cobra's Fang was prepared, it shared a lemon oil aroma from the garnish over passion fruit and rum notes. Next, an orange-passion fruit flavor on the sip was accented by lime and the rums' caramel, and this was followed by bold rums, passion fruit, clove, and anise spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM6lI9-JDMeM8NZOmX0HYDxsPtHdrBfsZNjTBBBPwgMYF8IApSlF17TemuWD1l6BVcYuyDPgZDjNvdY8Mz23E57Chiw24jJPmwNVl0yFyn8AIOP1hlrYjfsTqkYvLiAemhN4S0ViUKbeK/s320/cobrasfang3305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM6lI9-JDMeM8NZOmX0HYDxsPtHdrBfsZNjTBBBPwgMYF8IApSlF17TemuWD1l6BVcYuyDPgZDjNvdY8Mz23E57Chiw24jJPmwNVl0yFyn8AIOP1hlrYjfsTqkYvLiAemhN4S0ViUKbeK/s800/cobrasfang3305.jpg", "comment_count": 0 }, { "title": "nelson", "url": "https://cocktailvirgin.blogspot.com/2018/02/nelson.html", "published": "2018-02-08T08:00:00.000-05:00", "updated": "2018-02-08T08:00:41.425-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 3/4 oz Old Overholt)", "1/4 Sweet Vermouth (3/4 oz Maurin)", "1 dash Sherry (1/4 oz Amontillado)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 Rye Whiskey (1 3/4 oz Old Overholt)\n1/4 Sweet Vermouth (3/4 oz Maurin)\n1 dash Sherry (1/4 oz Amontillado)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nAfter my work shift two Thursdays ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nto find the straight spirits sort of drink that I was craving. There, I found the Nelson that reminded me of the original 1908 Brooklyn Cocktail in\nJack's Manual\nthat contained sweet vermouth instead of the dry vermouth that won out in history. In parallel to the nutty Maraschino liqueur in the Brooklyn, what if the sherry here was an oxidized one like an Amontillado or Oloroso? Once mixed, the garnish I added to the Nelson donated bright orange oils over the cocktail's darker grape and Picon notes. Next, a semi-dry grape sip led into rye and nutty flavors on the swallow with a complex quinine and orange swallow. Perhaps an Oloroso would have added more nutty notes than an Amontillado, but it still was a decent Manhattan riff albeit not as delightful to my palate as the dry vermouth\nBrooklyn\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ch8qdEhzsV3FajmYfl7SKyL0_ve23cahdjcTCr346Sfe1O2M09uxUke7MjzMk3okEluYwq5QUtzdBdZjmJdYzwbf6qUtFDcQLcXtqlg1cPUaHegoSTjn2stQGf4uy56_Qe5buuu84r6a/s320/nelson3309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ch8qdEhzsV3FajmYfl7SKyL0_ve23cahdjcTCr346Sfe1O2M09uxUke7MjzMk3okEluYwq5QUtzdBdZjmJdYzwbf6qUtFDcQLcXtqlg1cPUaHegoSTjn2stQGf4uy56_Qe5buuu84r6a/s800/nelson3309.jpg", "comment_count": 0 }, { "title": "perverted by language", "url": "https://cocktailvirgin.blogspot.com/2018/02/perverted-by-language.html", "published": "2018-02-09T08:00:00.000-05:00", "updated": "2018-02-09T08:00:44.353-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Our Fathers", "year": null }, "categories": [ "#ourfathers", "*original", "absinthe", "cynar", "gin", "sloe gin", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Dry Gin (Brooklyn Gin)", "1/2 oz Sloe Gin (Plymouth)", "1/2 oz Sweet Vermouth (Alessio)", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail coupe rinsed with absinthe (St. George), and garnish with a lemon twist; or strain into a rocks glass rinsed with absinthe, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Dry Gin (Brooklyn Gin)\n1/2 oz Sloe Gin (Plymouth)\n1/2 oz Sweet Vermouth (Alessio)\n1/2 oz Cynar\nStir with ice, strain into a cocktail coupe rinsed with absinthe (St. George), and garnish with a lemon twist; or strain into a rocks glass rinsed with absinthe, and garnish with lemon oil from a twist.\nIn thinking about the variety of sloe gin and other related plum gins on our shelves at Our Fathers, I recalled the great combination of sloe gin and Cynar that appears in Phil Ward's\nLipspin\nand Colin Shearn's\nTransatlantic Giant\n. Using that duo as a base and adding gin to the mix, my initial idea of dry vermouth was wrong for the fruitier notes of sweet vermouth rounded out this combination rather well. And for added herbal complexity and aromatics, I opted for an absinthe rinse. Originally, I was thinking of doing it Sazerac style in a rocks glass, but I prefer the look and feel of our coupes over our double old fashioned glasses at work. For a name, Andrea suggested a reference to the indie rock band The Fall as Mark E. Smith had just passed away this week, and I dubbed this one after their 1983 album\nPerverted by Language\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_GcWeaDqtgLok8yZziLUHZdvPGE7YZgxhhiqCLaW9ikrmJ7chGo-M8HcX5Vy4KziX6E6zqf1cD5FSaKq5J_4Hu6KIgnqKzp7CbxDIwJwSt0XMmNcYQQOfxtsWoxyvGLKB_gBi-9GsVj9/s320/pervertedbylang_blog.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_GcWeaDqtgLok8yZziLUHZdvPGE7YZgxhhiqCLaW9ikrmJ7chGo-M8HcX5Vy4KziX6E6zqf1cD5FSaKq5J_4Hu6KIgnqKzp7CbxDIwJwSt0XMmNcYQQOfxtsWoxyvGLKB_gBi-9GsVj9/s800/pervertedbylang_blog.jpg", "comment_count": 1 }, { "title": "black francis", "url": "https://cocktailvirgin.blogspot.com/2018/02/black-francis.html", "published": "2018-02-10T08:00:00.000-05:00", "updated": "2018-02-10T08:00:26.042-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "BarNotes", "year": 2013 }, "categories": [ "punt e mes", "scotch", "sherry" ], "ingredients": [ "1 3/4 oz Smoky Scotch (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)", "3/4 oz Punt e Mes", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry and lemon oil from a twist.", "body_text": "1 3/4 oz Smoky Scotch (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)\n3/4 oz Punt e Mes\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry and lemon oil from a twist.\nAfter getting home from work two Saturdays ago, I was in the mood for somethings straight spirits to wrap up the evening, so I turned to the Black Francis that I had previously spotted on the\nBarNotes\napp. This drink was a The Pixies reference crafted by Manhattan bartender Rafa Garcia Febles in 2013, and the combination of Scotch, vermouth, and fortified wine reminded me of the\nChancellor\nand other drinks. That connection made me override Rafa's tempting suggestion that this recipe also is rather tasty as a mezcal drink.\nIn the glass, the Black Francis shared a bright lemon oil nose over smoke and deep dark grape elements. Next, a raisin-y grape sip gave way to smoky Scotch and raisin melding into bitter complexity on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMSi87Mfs53vsj3xFEZjR_BTokQrhstjKhyphenhyphenyzlGGSnz_cg8lGD9FKEBG40jQdzcRRr1V63Uj1Po8N29Ivq_UOWZKBcQKTHdzBD6WDmw77d1qqn3jng52sc-JuTZ84EGQNM9goZ5Bpzuos/s320/blackfrancis3310.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMSi87Mfs53vsj3xFEZjR_BTokQrhstjKhyphenhyphenyzlGGSnz_cg8lGD9FKEBG40jQdzcRRr1V63Uj1Po8N29Ivq_UOWZKBcQKTHdzBD6WDmw77d1qqn3jng52sc-JuTZ84EGQNM9goZ5Bpzuos/s800/blackfrancis3310.jpg", "comment_count": 0 }, { "title": "isla tortuga", "url": "https://cocktailvirgin.blogspot.com/2018/02/isla-tortuga.html", "published": "2018-02-11T08:00:00.000-05:00", "updated": "2018-02-11T08:00:09.915-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "tikildn", "source": "Instagram", "year": null }, "categories": [ "campari", "curacao", "grenadine", "lime juice", "orange juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Column Still Gold Rum (Don Q Añejo)", "1 oz Overproof Black Rum (Plantation OFTD)", "1 oz Sweet Vermouth (Maurin)", "1/4 oz Grenadine", "1/4 oz Campari", "1/2 oz Curaçao (Senior)", "1/2 oz Orange Juice", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with citrus peel sails.", "body_text": "1 1/2 oz Column Still Gold Rum (Don Q Añejo)\n1 oz Overproof Black Rum (Plantation OFTD)\n1 oz Sweet Vermouth (Maurin)\n1/4 oz Grenadine\n1/4 oz Campari\n1/2 oz Curaçao (Senior)\n1/2 oz Orange Juice\n3/4 oz Lime Juice\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with citrus peel sails.\nDuring the Tiki the Snow Away hashtag event on\nInstagram\n, I was taken by London home bartender @tikildn's riff on Trader Vic's 1946\nTortuga\n(which was in turn possibly a riff on the\nFloridita\nDaiquiri). Here, he dropped the lemon juice to reduce the citrus from 3 to 2 juices, swapped the crème de cacao to Campari, and made a few small touches to the ratios and rum identities. The combination of the grenadine left over from the original and the inserted Campari reminded me of the \"bittersweet\" mix in the\nFreaky Tiki\n. For a name, he called this one the Isla Tortuga after the given name of the island where Columbus landed in his first voyage in 1492 before it became a haven for pirates and later developed into the country of Haiti.\nThe Isla Tortura gave forth fruity aromas plus hints of dark rum and citrus oils from the garnish. Next, a fruity medley of lime, orange, and grape on the sip transition into rum, berry, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyKaHpdZWa-HByqmNDP9TKU1iuuCB4rUmdOmweJnHGUjJebXnCJ2-ZU9YgySyrCyP-h5J_3oTbfwpqu1oxta9Um1ZvAi2v-hICC6GP9ewBIWY44NJBkiZ3sVoJdrbr0S9liKTDdb0LW4b/s320/islatortuga3312.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyKaHpdZWa-HByqmNDP9TKU1iuuCB4rUmdOmweJnHGUjJebXnCJ2-ZU9YgySyrCyP-h5J_3oTbfwpqu1oxta9Um1ZvAi2v-hICC6GP9ewBIWY44NJBkiZ3sVoJdrbr0S9liKTDdb0LW4b/s800/islatortuga3312.jpg", "comment_count": 0 }, { "title": "jungle grog", "url": "https://cocktailvirgin.blogspot.com/2018/02/jungle-grog.html", "published": "2018-02-12T08:00:00.002-05:00", "updated": "2025-01-04T10:29:47.129-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "grapefruit juice", "grenadine", "lime juice", "pimento dram", "pineapple juice", "rum" ], "ingredients": [ "2 oz Dark Rum (Coruba)", "2 oz Pineapple Juice", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "1/2 oz Grenadine", "1/2 oz Campari", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": "Shake with ice, strain into a Tiki mug or tall glass, fill with crushed ice, and garnish with Tiki intent.", "body_text": "2 oz Dark Rum (Coruba)\n2 oz Pineapple Juice\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n1/2 oz Grenadine\n1/2 oz Campari\n1/4 oz Allspice Dram (Hamilton's)\nShake with ice, strain into a Tiki mug or tall glass, fill with crushed ice, and garnish with Tiki intent.\nUsing the Tiki the Snow Away month as inspiration, I thought about riffs of the\nJungle Bird\nthat I could do. Fixating on Campari as a common ingredient, I then honed in on my Negroni-Navy Grog mashup, the\nNegroni Grog\nas well as the original Don the Beachcomber and Trader Vic Navy Grogs, and I proceeded to design a merger of the two concepts. Instead of the honey in my Grog, I opted for grenadine that worked well with Campari as \"bittersweet\" in the\nFreaky Tiki\nand the night before's\nIsla Tortuga\n. Indeed, the pairing of grenadine and amaro was one that Trader Vic utilized with Amer Picon in the\nJayco\n,\nKahala Cooler\n, and other drinks. For a name, instead of the Navy Bird, I dubbed this one the Jungle Grog.\nThe Jungle Grog presented a tropical nose along with dark rum funk notes. Next, the sip's lime, grapefruit, and rum's caramel was chased by funky rum, pineapple, and berry-bitter orange \"bittersweet\" flavors on the swallow with a pineapple and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaSj7pnkj2yyBXmUBRk1U4xqNarWq-aojMMQ16tMsSj6PjZqtepxbHBiyC1_BW4AZa4DYVshdFh1rpjddAr4prxebaUJbfRKbE34fqTF15CfEyOvSWE7wjIxViCJIKc4BfWFANz4-CQde/s320/junglegrog3315.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaSj7pnkj2yyBXmUBRk1U4xqNarWq-aojMMQ16tMsSj6PjZqtepxbHBiyC1_BW4AZa4DYVshdFh1rpjddAr4prxebaUJbfRKbE34fqTF15CfEyOvSWE7wjIxViCJIKc4BfWFANz4-CQde/s800/junglegrog3315.jpg", "comment_count": 0 }, { "title": "sven-tiki", "url": "https://cocktailvirgin.blogspot.com/2018/02/sven-tiki.html", "published": "2018-02-13T08:00:00.000-05:00", "updated": "2018-02-13T08:00:25.350-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jeff Berry", "source": "Beachbum Berry's Remixed", "year": 2002 }, "categories": [ "grenadine", "lime juice", "orange juice", "pineapple juice", "rum", "soda" ], "ingredients": [ "1 oz Lime Juice", "1 oz Orange Juice", "1 oz Pineapple Juice", "1 oz Grenadine", "1 oz Dark Jamaican Rum (Coruba)", "2 oz Light Virgin Island Rum (Privateer Silver)", "1/2 oz Club Soda" ], "instructions": "Shake all but the club soda with ice, pour into a Tiki mug with the soda water, and fill with ice.", "body_text": "1 oz Lime Juice\n1 oz Orange Juice\n1 oz Pineapple Juice\n1 oz Grenadine\n1 oz Dark Jamaican Rum (Coruba)\n2 oz Light Virgin Island Rum (Privateer Silver)\n1/2 oz Club Soda\nShake all but the club soda with ice, pour into a Tiki mug with the soda water, and fill with ice.\nFor the penultimate night of Tiki the Snow Away month two Tuesdays ago, I began flipping through Beachbum Berry's\nRemixed\nfor ideas that I have not tried yet. There, I honed in on Jeff Berry's 2002 tribute to Sven \"Sven-Tiki\" Kirsten who authored the 2000\nThe Book of Tiki\nand later a few other Tiki-themed books. Berry's combination reminded me of a\nShrunken Skull\nwith orange and pineapple juices in the mix, so I figured it would be a delightful tropical number. Once prepared, the Sven-Tiki offered a citrus, berry, and rum funk bouquet to the nose. Next, dark caramel, lime, and berry notes on the sip gave way to dark rum, orange, and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZtki_vjfRrLAduC_yVRRRNLPuxiNS3xU7I0rriakRUxbZzE8_84nBdTgPt9ae7ixQG8L30OphOisGFaxFWZW-fbOSgT27YwQ3hGvLlFYYj6Z0szit0ir89vsD1cuAOQxFzifeyqVlm-E/s320/sventiki3317.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZtki_vjfRrLAduC_yVRRRNLPuxiNS3xU7I0rriakRUxbZzE8_84nBdTgPt9ae7ixQG8L30OphOisGFaxFWZW-fbOSgT27YwQ3hGvLlFYYj6Z0szit0ir89vsD1cuAOQxFzifeyqVlm-E/s800/sventiki3317.jpg", "comment_count": 1 }, { "title": "a'a'po'e", "url": "https://cocktailvirgin.blogspot.com/2018/02/aapoe.html", "published": "2018-02-14T08:00:00.000-05:00", "updated": "2018-02-14T08:00:08.178-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Hale Pele", "year": null }, "categories": [ "gin", "grenadine", "lemon juice", "passion fruit syrup", "pimento dram", "rum", "simple syrup (vanilla)", "soda" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 1/2 oz Coruba Dark Rum", "1 oz Lemon Juice", "1 1/2 oz Passion Fruit Juice", "1/4 oz Don's Spices #2 (1 bsp vanilla syrup + 1 bsp Hamilton's Allspice Dram)", "1/4 oz Grenadine" ], "instructions": "Blend briefly with crushed ice and pour (shake with ice and strain) into a Tiki mug with 1 1/2 oz soda water; fill with crushed ice and garnish with an orchid (strawberry fan + paper umbrella).", "body_text": "1 oz Gin (Beefeater)\n1 1/2 oz Coruba Dark Rum\n1 oz Lemon Juice\n1 1/2 oz Passion Fruit Juice\n1/4 oz Don's Spices #2 (1 bsp vanilla syrup + 1 bsp Hamilton's Allspice Dram)\n1/4 oz Grenadine\nBlend briefly with crushed ice and pour (shake with ice and strain) into a Tiki mug with 1 1/2 oz soda water; fill with crushed ice and garnish with an orchid (strawberry fan + paper umbrella).\nTwo Wednesdays ago to round out Tiki the Snow Away month on\nInstagram\n, I searched to see if there were any recipes from Hale Pele in Portland that I had never tried. When I visited Hale Pele in 2012, the bar program was so new that they only offered classics like the\nPenang Afridi\n. My web search turned up the A'A'Po'e, and I was able to piece together the recipe from a video on\nThe Oregonian\nand the BG Reynold's webpage. Overall, the drink looked like it had elements of the\nSaturn\nmashed together with some from the\nHurricane\n.\nIn the mug, the A'A'Po'e gave forth a lemon, passion fruit, and caramel aroma before I added on the garnish which donated complementary strawberry notes. Next, a carbonated lemon and passion fruit sip led into dark rum, pine, allspice, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizElVvxZtO71l6tp8wVPaR9gdMZC_ATE45GSK4z-bCum-VLwos7xd__mNERze5V4A-YoeiK9nig5NJsp6BHPk0ud2LBCqdI4BtGeK3OWsyw8RPUTM9XnibjMJEq5KYPqBHsrAs5YC5C8o-/s320/aapoe3321.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizElVvxZtO71l6tp8wVPaR9gdMZC_ATE45GSK4z-bCum-VLwos7xd__mNERze5V4A-YoeiK9nig5NJsp6BHPk0ud2LBCqdI4BtGeK3OWsyw8RPUTM9XnibjMJEq5KYPqBHsrAs5YC5C8o-/s800/aapoe3321.jpg", "comment_count": 0 }, { "title": "palm viper", "url": "https://cocktailvirgin.blogspot.com/2018/02/palm-viper.html", "published": "2018-02-15T08:00:00.000-05:00", "updated": "2018-02-15T08:00:07.127-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "blossombar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Patrick Andrew", "source": "Blossom Bar", "year": null }, "categories": [ "#blossombar", "bitters (aromatic)", "cynar", "rum", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Zacapa \"23\" Rum", "3/4 oz El Dorado 12 Year Rum", "1 oz Carpano Antica Sweet Vermouth", "1/2 oz Cynar", "2 dash Bittercube Corazon Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a lemon twist and a cherry.", "body_text": "3/4 oz Zacapa \"23\" Rum\n3/4 oz El Dorado 12 Year Rum\n1 oz Carpano Antica Sweet Vermouth\n1/2 oz Cynar\n2 dash Bittercube Corazon Bitters\nStir with ice, strain into a rocks glass, and garnish with a lemon twist and a cherry.\nTwo Thursdays ago, Andrea and I ventured down to Brookline to dine at the Baldwin Bar's new sibling, the Blossom Bar, that hosts the same style of Sichuan cuisine as the Woburn location but with cocktails inspired by Central and South America. For a start, I selected the Palm Viper that reminded me of a rum\nLittle Italy\n. I later discovered that the drink was crafted by Patrick Andrew as a riff on the\n1919 Cocktail\n, and he utilized aromatic bitters from Bittercube that have chili pepper, cocoa, and coffee flavors akin to a mole to give some extra regional flare to the two Central American rums in the mix. And for a name, he dubbed this one after a poisonous snake lurking in the mountains of Costa Rica and Panama.\nOnce prepared, the Palm Viper gave forth bright lemon oil aromas over the bass notes from the dark rums and amaro. Next, caramel from the rums and amaro mingled with the vermouth's grape on the sip, and the swallow paired rum and funk with an elegant spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYmMmF8Se2kZUlD_ilah3BvOw96PLJvRhk8YPd-evb8NCMOxO94rzAo1TeS6tYPR5RfM0ljBB5nws_vTApaN0rkqlyufHtJeREJsScv442NkOX-AhBBV8-8wHvo8HJhkR2n_Io55iMxJ5/s320/palmviper_fromig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYmMmF8Se2kZUlD_ilah3BvOw96PLJvRhk8YPd-evb8NCMOxO94rzAo1TeS6tYPR5RfM0ljBB5nws_vTApaN0rkqlyufHtJeREJsScv442NkOX-AhBBV8-8wHvo8HJhkR2n_Io55iMxJ5/s800/palmviper_fromig.jpg", "comment_count": 0 }, { "title": "lexington", "url": "https://cocktailvirgin.blogspot.com/2018/02/lexington.html", "published": "2018-02-16T08:00:00.000-05:00", "updated": "2018-02-16T08:00:21.124-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "T. Cole Newton", "source": "Twelve Mile Limit", "year": null }, "categories": [ "bitters (Angostura)", "ginger liqueur", "herbsainte", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Ryan & Wood)", "3/4 oz Sweet Vermouth (Maurin)", "1/2 oz Ginger Liqueur (King's Ginger)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass rinsed with Herbsaint, and garnish with a lemon twist.", "body_text": "1 1/4 oz Rye Whiskey (Ryan & Wood)\n3/4 oz Sweet Vermouth (Maurin)\n1/2 oz Ginger Liqueur (King's Ginger)\n1 dash Angostura Bitters\nStir with ice, strain into a rocks glass rinsed with Herbsaint, and garnish with a lemon twist.\nAfter work two Fridays ago, I was in the mood for a nightcap, so I turned to Sarah Baird's\nNew Orleans Cocktails\nand selected the Lexington from T. Cole Newton of Twelve Mile Limit. I finally made a trip out to that bar last July during Tales (see below) but sadly the afternoon's light made me think more of beer than consulting their cocktail expertise. The Lexington is Cole's riff on the Sazerac that reminded me of my Sazerac-Manhattan hybrid the\nMerchants Exchange Manhattan\nbut here with the added angle of ginger spice. Once prepared, the Lexington gave forth a familiar lemon and anise nose. Next, grape and malt held hands through the sip, and this was chased by rye spice, dry grape, ginger, cinnamon, and anise on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUkuVYs1vgTDapg0ejuBXMB5-nmcvKq3c6KVaBmvUs6RjmeEUok_h9nXj1eN5kS41XbtCb_8kYZq-gFsF6k4Jb8GMTnZitOLiX9Uq_y31Uvyrs0XbzubFpDvVvLrurG1nLALUx-ZntEnk/s320/lexington3326.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Lnno-BoUVnnAwfy5mu53WehamGnPPEvQX2xbn6D2NncQMXYYQT6CjrTEaNUa4JbtzEFG80zsetzx-pqgrxmGdNc0vIgyONKnBgvOfaPgQ1WRmbxcfrbdKd9D9402qmaeYpxLLNKwtob1/s320/12milelimit_9682.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUkuVYs1vgTDapg0ejuBXMB5-nmcvKq3c6KVaBmvUs6RjmeEUok_h9nXj1eN5kS41XbtCb_8kYZq-gFsF6k4Jb8GMTnZitOLiX9Uq_y31Uvyrs0XbzubFpDvVvLrurG1nLALUx-ZntEnk/s800/lexington3326.jpg", "comment_count": 0 }, { "title": "burlington", "url": "https://cocktailvirgin.blogspot.com/2018/02/burlington.html", "published": "2018-02-17T08:00:00.000-05:00", "updated": "2018-02-17T08:00:04.405-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "rum", "scotch", "vermouth (bianco)" ], "ingredients": [ "1/2 Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)", "2 dash French Vermouth (1 oz Dolin Blanc)", "2 dash St. Croix Rum (1/2 oz Privateer Navy Yard)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/2 Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)\n2 dash French Vermouth (1 oz Dolin Blanc)\n2 dash St. Croix Rum (1/2 oz Privateer Navy Yard)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nAfter a Saturday night at Our Fathers in Allston, I came home to have late night dinner followed by a cocktail. For inspiration, I flipped through\nPioneers of Mixing at Elite Bars: 1903-1933\nand came upon the Burlington. This\nRob Roy\nvariation spiked in some rum complexity, and I opted for the Jim Meehan\ntheory\nthat sometimes \"French vermouth\" drinks can taste better with a somewhat sweetened blanc vermouth instead of a dry one. For a rum, the burly Navy Yard from Privateer caught my eye despite going over to my shelf to select a funky Jamaican rum (that pairing came to mind through the\nModernista\n,\nQuarter Deck\n, and\nCaptain Kidd\n) with a secondary concept being an agricole (that duo was spawned from the\nStart of a New Road\nand\nTwo Worlds Sour\n).\nThe Burlington gave forth a lemon oil over peat smoke bouquet to the nose. Next, malt mingling with white grape on the sip gave way to Scotch merging with rum on the swallow with floral and orange notes and a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpj16_l2Bf2dSQuYHAU4k80xk130Kj386cXQbB15MBpxwMhRlBrii4HY9VzpbU0ehlOshjZduQ31cDCap9YqLNgXj6BqHtvfsAVwMn6ZG8c5Q_dJsEgu98jr3hXUJvQ5yxH3uEa1BN_Gv/s320/burlington3327.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpj16_l2Bf2dSQuYHAU4k80xk130Kj386cXQbB15MBpxwMhRlBrii4HY9VzpbU0ehlOshjZduQ31cDCap9YqLNgXj6BqHtvfsAVwMn6ZG8c5Q_dJsEgu98jr3hXUJvQ5yxH3uEa1BN_Gv/s800/burlington3327.jpg", "comment_count": 0 }, { "title": "every dream a dream of escape even when it doesn't look like it", "url": "https://cocktailvirgin.blogspot.com/2018/02/every-dream-dream-of-escape-even-when.html", "published": "2018-02-18T08:00:00.000-05:00", "updated": "2018-02-18T08:00:08.943-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chantal Tseng", "source": "Petworth Citizen", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "champagne", "cointreau", "madeira" ], "ingredients": [ "1 oz Rainwater Madeira (Blandy's 5 Year Verdelho)", "1/2 oz Cointreau", "3 dash Angostura Bitters", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, add a Champagne float (1 1/2 oz Willm Blanc de Blancs), and garnish with a knotted lemon twist.", "body_text": "1 oz Rainwater Madeira (Blandy's 5 Year Verdelho)\n1/2 oz Cointreau\n3 dash Angostura Bitters\n3 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, add a Champagne float (1 1/2 oz Willm Blanc de Blancs), and garnish with a knotted lemon twist.\nTwo Sunday mornings ago, I was perusing\nInstagram\nwhen I had spotted a literary-inspired drink by Chantal Tseng at Washington DC's Petworth Citizen called the Every Dream a Dream of Escape Even When It Doesn't Look Like It that impressed me first due to the name length for it had one more than the previous champ of 12 words,\nThe Facts Concerning the Late Van Hagen & The Thirsty Man's Safari\n. This\nThe Underground Railroad\n-themed drink also caught my eye for it reminded me of a\nPrince of Wales\nminus the brandy; however, Chantal revealed her influence as a \"\nSeelbach Cocktail\nwith Madeira replacing the Bourbon and half the bitters.\" Finally, it seemed like a great brunch drink (we had the Seelbach on the brunchtails list back at Russell House Tavern for a season or two), so I did not wait until the night to enjoy this creation.\nThe Every Dream shared a citrus aroma of lemon and orange along with darker notes from the Madeira on the nose. Next, a carbonated grape and orange sip escaped into an elegant red wine merging into bitter orange swallow. Indeed, the Madeira-orange liqueur duo seen in drinks like the\n91st Division\n,\nBrotherly Advice\n, and\nCome Sail Away\nmade this fortified wine for whiskey swap sing delightfully.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KkqViGTDCdhdxZk0vHh-wI5iYBKQJ_BDTNdD9FEq0wSgksRYNIWYc4ejr3Z3RsibnUj4Bc30cjJSz93QhUlAMdmXDaWq6RHcp_ViFJprtvwVV5Ow9b1wJwmK3tpihEHPc1mmvCTp-efx/s320/everydream3330.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KkqViGTDCdhdxZk0vHh-wI5iYBKQJ_BDTNdD9FEq0wSgksRYNIWYc4ejr3Z3RsibnUj4Bc30cjJSz93QhUlAMdmXDaWq6RHcp_ViFJprtvwVV5Ow9b1wJwmK3tpihEHPc1mmvCTp-efx/s800/everydream3330.jpg", "comment_count": 0 }, { "title": "tony rocky horror", "url": "https://cocktailvirgin.blogspot.com/2018/02/tony-rocky-horror.html", "published": "2018-02-18T10:00:00.001-05:00", "updated": "2022-12-04T20:44:08.860-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "dry shake", "attribution": { "creator": "Sam Ross", "source": "The Dorsey", "year": null }, "categories": [ "absinthe", "falernum", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 1/2 oz Pot Still Rum (Newport Distilling's Thomas Tew)", "1 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Orgeat", "2 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Dry shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs (grapefruit twist).", "body_text": "1 1/2 oz Pot Still Rum (Newport Distilling's Thomas Tew)\n1 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Orgeat\n2 dash Absinthe (1/2 bsp Kübler)\nDry shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs (grapefruit twist).\nPostnote 12/4/22:\nI found an online flashcard from a collection of NYC drinks that listed it as \"1 lime, 1/2 orgeat, 3/4 falernum, 1 jamaican rum, 1/2 smith and cross, absinthe, crushed ice, mint sprig and grate nutmeg\"\nTwo Sunday nights ago, I decided to make a drink from a\nFacebook\nvideo for a new libation by Sam Ross at Las Vegas' The Dorsey. The recipe was for the Tony Rocky Horror named after a character from\nPulp Fiction\n, but the video left some gaps in the drink proportions specifically with the housemade falernum and orgeat. When I made my assumptions and posted them on\nInstagram\n, I was asked how I came to these numbers; my reply was, \"I based it off of 3 things: the standard\nMai Tai\nrecipe/how much sweetener would balance 1 oz of lime juice, Sam Ross' other recipes (i.e. his spec style), and watching the pours out of the jigger [a Napier-style stepped cup] -- they were equal and about half as much as the 1 oz measure. It tasted akin to a Mai Tai -- perhaps not as sweet since Velvet Falernum isn't as sugary as curaçao/Cointreau or [probably] Sam's housemade falernum.\" If I did see this on paper without knowing the citrus amounts, I would have also considered the\nTest Pilot\nand made it equal half ounce parts of the two sweeteners and the citrus, but the 1 oz lime juice was not cut out of the video.\nWith Antwan \"Tony Rocky Horror\" Rockamora being half Samoan, the name is at least somewhat related to the South Pacific, even if the rest of\nPulp Fiction\nwas not. But in the glass, it was rather tropical with a grapefruit and anise aroma on the nose that led into a creamy lime sip. Next, the drink gave forth rum, nutty, lime, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjwa80HO_zA256CYoUYM7MKG94-7D8grKd5Vl4RQCruRclhhz__mGTigKmCO6Te0Mw1fI1YB_grF4eD8nQjAsUdhQ-prYCZaVahE_CAmjDKhm_7FygeE3h1rm82tPB1GhjiZS7CjVVr7w/s320/tonyrockyhorror3332.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjwa80HO_zA256CYoUYM7MKG94-7D8grKd5Vl4RQCruRclhhz__mGTigKmCO6Te0Mw1fI1YB_grF4eD8nQjAsUdhQ-prYCZaVahE_CAmjDKhm_7FygeE3h1rm82tPB1GhjiZS7CjVVr7w/s800/tonyrockyhorror3332.jpg", "comment_count": 1 }, { "title": "el nova grog", "url": "https://cocktailvirgin.blogspot.com/2018/02/el-nova-grog.html", "published": "2018-02-19T08:00:00.000-05:00", "updated": "2018-02-19T08:00:58.302-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "EL Nova", "source": "Instagram", "year": null }, "categories": [ "bitters (aromatic)", "grapefruit juice", "lime juice", "passion fruit syrup", "pimento dram", "pineapple juice", "rum", "simple syrup (vanilla)", "soda" ], "ingredients": [ "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "3/4 oz Pineapple Juice", "1 oz Passion Fruit Syrup", "2 oz Mount Gay Eclipse Rum (R.L. Seale 10 Year)", "1/4 oz Don's Spices (1 bsp vanilla syrup + 1 bsp Hamilton's Allspice Dram)", "2 dash Bitters (Angostura)", "1 oz Club Soda" ], "instructions": "Shake all but the soda water with ice, strain into a pineapple mug (Tiki mug) containing the club soda, fill with crushed ice, and garnish with pineapple leaves, mint sprig, and orchid (freshly grated nutmeg).", "body_text": "3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n3/4 oz Pineapple Juice\n1 oz Passion Fruit Syrup\n2 oz Mount Gay Eclipse Rum (R.L. Seale 10 Year)\n1/4 oz Don's Spices (1 bsp vanilla syrup + 1 bsp Hamilton's Allspice Dram)\n2 dash Bitters (Angostura)\n1 oz Club Soda\nShake all but the soda water with ice, strain into a pineapple mug (Tiki mug) containing the club soda, fill with crushed ice, and garnish with pineapple leaves, mint sprig, and orchid (freshly grated nutmeg).\nTwo Mondays ago, I decided to make a drink that\nEL Nova\nposted on\nInstagram\nabout his nameless Superbowl creation from the day before. It looked tasty, and I replied how it needed a name and how it looked \"inspired by [Trader] Vic's\nNavy Grog\n,\nSiboney\n, and\nOld Yellow Stain\n, so it seems like a winner.\"\nSince it still lacked a name, I dubbed this one after the creator, and he seemed to approve. In the mug, the Grog shared a woody spice from the nutmeg garnish I used over tropical fruit aromas from the mix below. Next, the sip was mostly the grapefruit and pineapple combination with some of the passion fruit creeping in, but most of the passion fruit showed itself on the swallow along with the rum and allspice flavors and a pineapple, vanilla, and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPaTBo9XoDWQyUSkOQP-kA9cocMLhGRIBVdbZzYpAuQyotf5kw4vlwFMMw1tVykYtMvitDwGDQoO6UGSzLtXUE6nE20prqYSGqVOX3ABeYvJ9YYJ-pDGhfMvlHF1KBhzobNeJEnjlNchW/s320/elnovagrog3335.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPaTBo9XoDWQyUSkOQP-kA9cocMLhGRIBVdbZzYpAuQyotf5kw4vlwFMMw1tVykYtMvitDwGDQoO6UGSzLtXUE6nE20prqYSGqVOX3ABeYvJ9YYJ-pDGhfMvlHF1KBhzobNeJEnjlNchW/s800/elnovagrog3335.jpg", "comment_count": 0 }, { "title": "super mutant", "url": "https://cocktailvirgin.blogspot.com/2018/02/super-mutant.html", "published": "2018-02-20T08:00:00.000-05:00", "updated": "2018-02-20T08:00:08.195-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Luc Thiers", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "chartreuse (green)", "rum", "sherry" ], "ingredients": [ "1 oz Rhum Clement Select Aged Rhum Agricole", "1 oz Lustau Fino Sherry", "1 oz Green Chartreuse", "1 sprig Rosemary" ], "instructions": null, "body_text": "1 oz Rhum Clement Select Aged Rhum Agricole\n1 oz Lustau Fino Sherry\n1 oz Green Chartreuse\n1 sprig Rosemary\nIn one rocks glass, build the rhum agricole and sherry. In a second rocks glass, add the Chartreuse and rosemary; ignite the Chartreuse and let it burn for 30 seconds. Meanwhile, add ice to the first rocks glass and begin to stir. Extinguish the fire in the second rocks glass, strain the burnt rosemary-infused Chartreuse into the first glass containing rhum, sherry, and ice, and stir for a bit more.\nTwo Tuesdays ago, I ventured down to Union Square, Somerville, to catch the return of Luc Thiers at Backbar. Sadly, he was not returning as a full-time staff member but merely as an alumni and guest bartender for the night as his bar in Rochester, the supernatural-themed Spirits Room, keeps him quite busy. For his guest shift, he brought with him a whole menu based off of the video game\nFallout\n, and he even dressed up as Pip-Boy for the occasion. The drink I selected was the Super Mutant named after the oversized virally-infected humans in the video game.\nLuc mentioned that the drink was based off of a Scotch Bijou drink that he once did, but the Chartreuse-burning rosemary part reminded me of the\nRubicon\nand to some degree the\nRosemary's Baby\nwhere the herb was ignited via Grand Marnier instead. The Chartreuse fire in a second glass also reminded me of the Drink duo\nKrakatoa\nand\nSuper Nova\n. Once prepared, this rhum Bijou of sorts proffered grassy aromas from the agricole that melded into the Chartreuse's herbal. Next, the Fino's white wine was boosted to semi-dryness from the Chartreuse's sugar content on the sip, and the swallow was similar to the nose with grassy flavors transitioning into Chartreuse with the rosemary coming through on the finish. As the ice melted a bit, the drink got less sweet and the Fino began to shine through more and turn things more savory.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispENdDeRn7YtnfhfVAjvB6-C57RR0hz3LYInFL4-20a_4C3LEVkrv2UHwHyDjGcIkgbt1rh9S3dWvEqNNivfcaONFQ2Ugeuc2JLow2yJqFs3Y1_ROLnqU422s6zEsM2r3x9a9SIfqbVFz/s320/supermutant_fire4918.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVpbVB0f_ohemcr5CnXE8prwSWbeVQBRDY8FVhlud2gyLYl7Vb6Ag_t8J-gKoo2WckLh74Kw3if-r1HQiGVO23hLeOMy-dNo5oE_fv9sdRR09-hoZE599dgvD_wUqQaAX7nJbfnFNQflV/s320/supermutant3336.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispENdDeRn7YtnfhfVAjvB6-C57RR0hz3LYInFL4-20a_4C3LEVkrv2UHwHyDjGcIkgbt1rh9S3dWvEqNNivfcaONFQ2Ugeuc2JLow2yJqFs3Y1_ROLnqU422s6zEsM2r3x9a9SIfqbVFz/s800/supermutant_fire4918.jpg", "comment_count": 0 }, { "title": "express", "url": "https://cocktailvirgin.blogspot.com/2018/02/express.html", "published": "2018-02-21T08:00:00.000-05:00", "updated": "2018-02-21T08:00:10.777-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "grapefruit juice", "herbsainte", "scotch", "vermouth (bianco)" ], "ingredients": [ "1/2 Scotch (1 1/2 oz Famous Grouse)", "1/3 Grapefruit Juice (3/4 oz)", "1/3 French Vermouth (3/4 oz Dolin Blanc)", "1 dash Ojen Bitters (1/2 bsp Herbsaint)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a grapefruit twist.", "body_text": "1/2 Scotch (1 1/2 oz Famous Grouse)\n1/3 Grapefruit Juice (3/4 oz)\n1/3 French Vermouth (3/4 oz Dolin Blanc)\n1 dash Ojen Bitters (1/2 bsp Herbsaint)\nShake with ice and strain into a cocktail glass; I added a grapefruit twist.\nTwo Wednesdays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nto discover any passed over recipes worth exploring. When I came across the Express, I reconsidered the French vermouth as blanc instead of dry, and soon the recipe reminded me of the\nBohemian\nwith the grapefruit, floral element (blanc vermouth here and St. Germain there), and anise-driven bitters. With Scotch, grapefruit juice, and a sweetener, it also made me think of the\nPolly's Special\n. Once shaken and strained, the Express gave forth grapefruit oil over Scotch on the nose. Next, grapefruit and white grape notes on the sip led into Scotch, floral, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAFVLClFx8SWabJVlBbYQcNQVwHeLKnCxtUVDpbZWyaRfOfv3X_uBX7q2IaOiwnZ1dCQHgLENi8BJ_lnovYU_I3qGTzj8XShBudr7qRyJzZiW3yLVbZyxKug4axYS5UPevn83pbeyJzrH/s320/express3338.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAFVLClFx8SWabJVlBbYQcNQVwHeLKnCxtUVDpbZWyaRfOfv3X_uBX7q2IaOiwnZ1dCQHgLENi8BJ_lnovYU_I3qGTzj8XShBudr7qRyJzZiW3yLVbZyxKug4axYS5UPevn83pbeyJzrH/s800/express3338.jpg", "comment_count": 0 }, { "title": "alligator monday", "url": "https://cocktailvirgin.blogspot.com/2018/02/alligator-monday.html", "published": "2018-02-22T08:00:00.000-05:00", "updated": "2018-02-22T08:00:30.576-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Maks Pazuniak", "source": "Jupiter Disco", "year": null }, "categories": [ "fernet-branca", "lime juice", "mezcal", "orgeat" ], "ingredients": [ "1 oz Mezcales de Leyenda (Fidencio Espadin Joven)", "1 oz Fernet Branca Menta", "1 oz Lime Juice", "1 oz Orgeat", "5 drop Saline 1:3 Solution (1 pinch Salt)" ], "instructions": null, "body_text": "1 oz Mezcales de Leyenda (Fidencio Espadin Joven)\n1 oz Fernet Branca Menta\n1 oz Lime Juice\n1 oz Orgeat\n5 drop Saline 1:3 Solution (1 pinch Salt)\nShort shake with ice, strain into a glass, fill with crushed ice, and garnish with a mint sprig and orange zest (orange twist only).\nTwo Thursdays ago, I received an email from the KLG public relations firm featuring recipes that showcase their clients' products such as Fernet Branca and Mezcales de Leyenda. The one that called out to me was the Alligator Monday by Maks Pazuniak at Brooklyn's Jupiter Disco. The name struck me as a reference to the Fernet Branca alligator mascot until I searched on the web and discovered that it is the song title from the math-rock band Cuzco. At Jupiter Disco, their current menu reads Fidencio Mezcal, so I utilized that as one of the equal parts here.\nEven without the mint sprig, the Alligator Monday's aroma was rather minty from the Branca Menta and this joined the bright oils from the orange twist on the nose. Next, a creamy lime and caramel sip gave way to mint with nutty and smoky agave undertones on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92G8YC8BL3BTnFKca4PKbbxRcq1ctZk5M_vv4mAjPSG4gHD1R84bM2O8n97RFiSng_sqHV6HI-LUFr7MhMSbnO3dSIoghPnr2cQY__Q1ulfVJSfzqmNX6BQq2SWw8nWxM_2La_X-aPK2M/s320/alligatormonday3342.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92G8YC8BL3BTnFKca4PKbbxRcq1ctZk5M_vv4mAjPSG4gHD1R84bM2O8n97RFiSng_sqHV6HI-LUFr7MhMSbnO3dSIoghPnr2cQY__Q1ulfVJSfzqmNX6BQq2SWw8nWxM_2La_X-aPK2M/s800/alligatormonday3342.jpg", "comment_count": 2 }, { "title": "pineapple fizz", "url": "https://cocktailvirgin.blogspot.com/2018/02/pineapple-fizz.html", "published": "2018-02-23T08:00:00.000-05:00", "updated": "2018-02-23T08:00:08.353-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "bitters (Angostura)", "egg white", "lemon juice", "pineapple juice", "rum (white)", "simple syrup", "soda" ], "ingredients": [ "2 oz Plantation 3 Star White Rum", "1 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup", "1/2 Egg White (1 Egg White)", "1 dash Angostura Bitters" ], "instructions": "Shake once without ice and once with ice, and strain into a Highball or Fizz glass with 1 1/2 oz soda water.", "body_text": "2 oz Plantation 3 Star White Rum\n1 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup\n1/2 Egg White (1 Egg White)\n1 dash Angostura Bitters\nShake once without ice and once with ice, and strain into a Highball or Fizz glass with 1 1/2 oz soda water.\nTwo Fridays ago after my shift at work, I reached for the 2016\nThe Waldorf Astoria Bar Book\nby Frank Caiafa and found my list of recipes to try. The one that felt right for that moment was the Pineapple Fizz that reminded me of a few drinks including Charles H. Baker Jr.'s\nGin Fizz Tropical\n, the early 20th century\nCubanola\n, and my mocktail\nPineapple Ramos\n. Once prepared, the Pineapple Fizz gave forth a pineapple bouquet to the nose that preceded the creamy and carbonated pineapple and lemon sip. Next, the swallow delivered rum, pineapple, clove, and cinnamon flavors to round out a quite delightful Silver Fizz.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYx-MVmwgBbLAsDFY6kmuKI15qJ1WbOYL1XYP0O5xPnYaB9K3Hw9Vu4l0CrvnTo-hHnjTaRt1WUNQFMl6T_9u5y13gY0W5DDcGBjbXl8nhXHklcpOiweXTE9T2FAgNAUpV4WgQf3svHaZ/s320/pineapplefizz3345.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYx-MVmwgBbLAsDFY6kmuKI15qJ1WbOYL1XYP0O5xPnYaB9K3Hw9Vu4l0CrvnTo-hHnjTaRt1WUNQFMl6T_9u5y13gY0W5DDcGBjbXl8nhXHklcpOiweXTE9T2FAgNAUpV4WgQf3svHaZ/s800/pineapplefizz3345.jpg", "comment_count": 1 }, { "title": "diamonds & spades", "url": "https://cocktailvirgin.blogspot.com/2018/02/diamonds-spades.html", "published": "2018-02-24T08:00:00.000-05:00", "updated": "2018-02-24T08:00:26.785-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Our Fathers", "year": null }, "categories": [ "#ourfathers", "*original", "absinthe", "bitters (Peychaud's)", "campari", "fernet-branca", "simple syrup" ], "ingredients": [ "1 1/2 oz Fernet Branca", "1 1/2 oz Campari", "1/2 oz Simple Syrup", "7 dash Peychaud's Bitters", "1 pinch Salt" ], "instructions": null, "body_text": "1 1/2 oz Fernet Branca\n1 1/2 oz Campari\n1/2 oz Simple Syrup\n7 dash Peychaud's Bitters\n1 pinch Salt\nAbsinthe for rinsing glass\nDissolve salt in simple syrup, add rest save for the absinthe, stir with ice, and strain into an absinthe-rinsed rocks glass (St. George Absinthe). Twist a lemon peel over the top and discard.\nIn contemplating my shift drink at Our Fathers two Saturdays ago, I thought about our amari collection and considered taking the Ferrari (50:50 Fernet-Campari) shot in a New Orleans direction akin to Scott Holliday's\nRed Dwarf\n. Given that Boston's love of the Sazerac is frequently traced back to Sazerac evangelist\nJohn Gertsen\nat No. 9 Park followed by Drink (where he hosted Sazerac Sundays), I thought about the New Orleans bar where he learned to love them -- Tujagues. That restaurant name made me think of \"Two Jacks\" as in playing cards, and the one red ingredient and one black ingredient made me hone in on card suits for a name. In the end, Diamonds & Spades won out over the Clubs & Hearts.\nI included a pinch of salt get to the other flavors to shine over the bitterness as was done in the\nBlack Stallion Sets Sail\nand the\nCornerman\n. Like a Sazerac, the Diamonds & Spades nose led off with lemon and anise aromas. Next, caramel and orange on the sip flowed into orange and minty flavors on the swallow with an anise finish. Indeed, the salt allowed the Campari's citrus and the Fernet's mint to take center stage over the bitter botanicals in each of the liqueurs.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00_SELTz-9Q2SiRxkhv5M8BicqxQWAJjdPiylXttqk-H0tLE4AcTD85t2rhjlo8-eXakAojbvQevfEQiI65DBb_E3Ah8fg5Jp9hmphliEqXZvxQB5NYsGA4J8niCR9kLowJa6dG96lU6k/s320/diamondsandspades_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00_SELTz-9Q2SiRxkhv5M8BicqxQWAJjdPiylXttqk-H0tLE4AcTD85t2rhjlo8-eXakAojbvQevfEQiI65DBb_E3Ah8fg5Jp9hmphliEqXZvxQB5NYsGA4J8niCR9kLowJa6dG96lU6k/s800/diamondsandspades_400.jpg", "comment_count": 0 }, { "title": "chorus lady", "url": "https://cocktailvirgin.blogspot.com/2018/02/chorus-lady.html", "published": "2018-02-25T08:00:00.000-05:00", "updated": "2018-02-25T08:01:03.590-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/3 Plymouth Gin (1 oz Beefeater)", "1/3 French Vermouth (1 oz Noilly Prat Dry)", "1/3 Italian Vermouth (1 oz Maurin Sweet)", "2 dash Orange Flower Water (7 drop)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Plymouth Gin (1 oz Beefeater)\n1/3 French Vermouth (1 oz Noilly Prat Dry)\n1/3 Italian Vermouth (1 oz Maurin Sweet)\n2 dash Orange Flower Water (7 drop)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nAfter rounding out my work week on Sunday night, I came home and wanted to celebrate by way of drink. My thirst led me to\nPioneers of Mixing at Elite Bars: 1903-1933\nwhere the I spotted the Chorus Lady that made me think of the\nFlorodora\ncrafted around that same time frame for an infamous chorus girl. Instead of a raspberry-ginger delight, this was more of a Perfect Martini with orange notes. In the glass, the Chorus Lady gave forth a perfume-like aroma from the orange blossom water that was joined by darker notes from the sweet vermouth and Picon. Next, red grape with hints of caramel on the sip danced aside to gin, herbal, and bitter orange flavors on the swallow with a brighter floral-orange finish. Perhaps it was the perfume-like nature of the drink that led the drink creator to name this libation after a showgirl.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAe1ElVg6A32_Z9KUaA_hkP4ieUGxnu-8XO40Q9z5QbjEtm3iotPNEpi21P-CNeFkhheVdddye7QE-9TCpk4BhtJ9BAyc08PDES8IYC5uX66nGT0QSqGrYfj1fLcjFBEE1WzJ-1GrPnDw/s320/choruslady3347.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAe1ElVg6A32_Z9KUaA_hkP4ieUGxnu-8XO40Q9z5QbjEtm3iotPNEpi21P-CNeFkhheVdddye7QE-9TCpk4BhtJ9BAyc08PDES8IYC5uX66nGT0QSqGrYfj1fLcjFBEE1WzJ-1GrPnDw/s800/choruslady3347.jpg", "comment_count": 0 }, { "title": "youth & treachery", "url": "https://cocktailvirgin.blogspot.com/2018/02/youth-treachery.html", "published": "2018-02-26T08:00:00.001-05:00", "updated": "2018-02-26T08:00:15.412-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jason Simplot", "source": "Rumba", "year": null }, "categories": [ "suze", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 oz El Tesoro Platinum Tequila (Cimmarron Blanco)", "1 oz Suze Gentian Liqueur", "1 oz Carpano Bianco Vermouth (Dolin Blanc)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.", "body_text": "1 oz El Tesoro Platinum Tequila (Cimmarron Blanco)\n1 oz Suze Gentian Liqueur\n1 oz Carpano Bianco Vermouth (Dolin Blanc)\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.\nTwo Mondays ago, I was perusing an\narticle\non\nDifford's Guide\nabout Suze recipes when I spotted the Youth & Treachery by Jason Simplot at Seattle's Rumba. Jason explained that it was his White\nRosita\nakin to a\nWhite Negroni\nthat was crafted for a guest desiring a bitter tequila drink. For a name, he dubbed this one after a misremembered song title from the punk band Modern Life is War. Editor Simon Difford recommended this drink with Noilly Prat Dry Vermouth, but I opted to stick with the original's blanc vermouth.\nYouth & Treachery provided a lemon oil over gentian aroma that preceded a somewhat sweet and floral white grape sip. Next, the swallow offered the elegance of agave melding into gentian bitterness as it has done before in drinks like the\nMonument Valley\nand\nTerrible Love\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdNxYuqHrq5ppOiSnI7rk_v5J7iCd6FPxE2aJHlShHjY4a6lng8EpSIVu6xNwSbUUD6xANPBfFmc02889n5gLv7L3D02vFfil1yfkctVAa5aVuvz3YPC9A3ScfKNPiYqnEHUcJiMgk9bC/s320/youthtreachery.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdNxYuqHrq5ppOiSnI7rk_v5J7iCd6FPxE2aJHlShHjY4a6lng8EpSIVu6xNwSbUUD6xANPBfFmc02889n5gLv7L3D02vFfil1yfkctVAa5aVuvz3YPC9A3ScfKNPiYqnEHUcJiMgk9bC/s800/youthtreachery.jpg", "comment_count": 0 }, { "title": ":: active bystander - making bars safe ::", "url": "https://cocktailvirgin.blogspot.com/2018/02/active-bystander-making-bars-safe.html", "published": "2018-02-26T12:08:00.000-05:00", "updated": "2019-07-14T10:43:24.184-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [ "1. Direct:" ], "instructions": null, "body_text": "Last Tuesday, I attended a talk entitled, “Active Bystander: Making Bars Safe” at Brick & Mortar given by Eliza of the\nBoston Area Rape Crisis Center\nand Alex of the\nSafe Bar Collective\nand hosted by Naomi Levi and Bols Genever. The topic was not just about how to make our bars and restaurants safe for our guests but to make them comfortable for our coworkers and ourselves. We started by defining the issues we face in bars and restaurants and later discussed five strategies for dealing with situations and intervening.\nWe first covered the reasons both to speak out or act and to not. In terms of the “don’ts”, the ideas ranged from personal to financial. For personal, it included not enjoying conflict, diffused responsibility, fear of making a scene (or making things worse), and safety concerns in breaking up a fight. In addition, sometimes we are only hearing snippets of the conversation, and we may not fully grasp the relationships and their context. And for professional, there is a financial balance such that we depend on tips to make a living and speaking up can compromise that (as can not speaking up by affecting other people’s comfort and quality of service); furthermore, when the issue is between employees, there is a fear of retribution from management ranging from losing shifts, demotion, and being told to toughen up. I have even witnessed situations where management told the victim that they were the problem for complaining.\nFor the “do’s”, while some people have an innate hero complex and feel an unspoken responsibility, some positions like managers have a perceived power to intervene as well as act as a last line of defense. Strangely, many feel more at ease in speaking up for others than sticking up for themselves. In relating to bartending, it is our responsibility to provide safe alcohol service and to get people home unscathed. Often there are signs that we should act whether it is a direct verbal plea or “help me” look, seeing someone appearing creepy or predatory approach a group, and determining people’s willingness to receive a free drink or take part in a round of shots.\nThe presenters laid out a spectrum of behaviors that we witness. On one end was healthy, age-appropriate, mutually respectful, and safe behaviors and on the other end was sexually abusive and violent behaviors. In the middle were three other demarcations on the spectrum: mutually flirtatious and playful, age-inappropriate or non-mutual, and harassment. Age has a lot to do with how we react to people such as being more submissive to an elder as well as questioning the propriety and power dynamics in our guests’ interactions. Moreover, we are more likely to aid an elderly person than a middle aged one. As an activity, everyone wrote down two things that we witnessed this week at work on sticky notes, and we were instructed to place them on the spectrum. While none fell in the sexually abusive or violent end, there was a good smattering from healthy to harassment.\nFurther discussion focused on direct interactions with guests. It was pointed out that there is a tie in with bartenders and servers (especially female ones) with sex workers for it is our job to separate the guests from their dollars. With that comes the issue of how do you put on your show on stage and still get people to respect your boundaries; it is a tough game to play because flirty and sassy staff can earn more money. Like the behavior spectrum, there is also a variety of difficult guest types, for there is a big difference between a cranky and demanding one and a sexually harassing one. Instead of a linear axis, it is more of a Punnett Square of nice versus mean crossed with appropriate and inappropriate, and with two of those four outcomes, there is indeed a difference between a polite person who behaves in a creepy way and a rude person who is not inappropriate.\nFor safe alcohol service, it is possible for us to confirm with others if they want a drink purchased for them whether at a table or across the bar. Even a table or a group of seats, it is possible to scan all the guests to look for confirmation or waving out when the topic of a round of shots comes up. Moreover, what night of the week and what the mood, setting, and vibe of the establishment can change what is acceptable behavior. Clubs have a different level of decorum than restaurants, and similarly, clubs have bouncers for when people step over that line.\nIntervening is often the right thing to do for it can prevent situations from escalating and can have guests feeling more safe and willing to return to our establishments. We then covered the 5 Ds of bystander intervention: direct, delegate, delay, distract, and document:\n1. Direct:\nIntervention with the victim can be as simple as asking if they are okay or asking if they need help. It can also involve getting them into a cab safely and physically getting between two parties. To the aggressor, it can be informing them that their behavior is not acceptable, that they are making others uncomfortable, and the like.\n2. Distraction:\nThis is a non-confrontational way to divert attention from the aggressive situation whether that is to pull others into it or pull people away. To the victim, it can be interrupting and telling them that their friends are looking for them or approaching the coworker victim and asking for their assistance in another part of the establishment. There are similar ways to distract the aggressor such as coming up ask them about their tab or beginning conversation about other matters. Even making more theatrical behaviors to distract the situation qualify here including dropping and spilling things.\n3. Delegate:\nHere, you can determine if there is someone better equipped to deal with the situation and get them to handle it. To aid the victim, it can be getting their friends to check in on them, and if it is a guest or yourself, it can be to get a manager involved. To the aggressor, it can range from getting their friends to step in to change the behavior or getting security to escort them out.\n4. Delay:\nSometimes it is uncertain what the proper action is and whether you are over-reacting to the situation, so checking in to get a sense of what action should be taken is appropriate. Also, inquiring to the victim if they are okay or what you can do to help, and telling the aggressor that you saw what they did and that it was unacceptable both qualify here.\n5. Document:\nRecord the details through writing down the details or even filming it, letting the manager know, and filling out an incident report.\nOur job forces us regularly to be a bystander to a wide range of behaviors, and it is in the best interest of ourselves, our establishments, and our guests to respond appropriately and timely to make for a safer third space and work environment. By remembering the 5 Ds, we have a better arsenal to push us from the don’t get involved mindset to the do effect change one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdIa1QyvXlTUsVh4vQijpWiDZQq_54sa046KFgC4YYOFCbfV6f8GYTa3YKtmjgSe6CNybjZhemAyOJ6NR2EtCS8bZzTw3YdpN9o-ulecyZFLSWqzEhA2KD8bbIHLCXs34TEtIiniXGe-2/s320/safespace.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdIa1QyvXlTUsVh4vQijpWiDZQq_54sa046KFgC4YYOFCbfV6f8GYTa3YKtmjgSe6CNybjZhemAyOJ6NR2EtCS8bZzTw3YdpN9o-ulecyZFLSWqzEhA2KD8bbIHLCXs34TEtIiniXGe-2/s800/safespace.jpg", "comment_count": 0 }, { "title": "sloe & unsteady", "url": "https://cocktailvirgin.blogspot.com/2018/02/sloe-unsteady.html", "published": "2018-02-27T08:00:00.000-05:00", "updated": "2018-02-27T08:00:20.001-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jessica Sanders", "source": "Imbibe Magazine", "year": 2015 }, "categories": [ "bitters (Angostura)", "fernet-branca", "honey", "lime juice", "sloe gin" ], "ingredients": [ "1 1/2 oz Sloe Gin (Atxa Patxaran)", "1/2 oz Fernet Branca", "1/2 oz Honey Syrup", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 1/2 oz Sloe Gin (Atxa Patxaran)\n1/2 oz Fernet Branca\n1/2 oz Honey Syrup\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nTwo Tuesdays ago, I was lured in by a sloe gin recipe posted in a 2015\nImbibe Magazine\narticle crafted by Jessica Sanders of Drink.Well in Austin. The Sloe & Unsteady was unique for I have never seen sloe gin and Fernet Branca paired together, and I was curious to see if sloe gin would work as well with another amaro as it did with Cynar in the\nLipspin\nand Campari in the\nChester Rapkin\n. Once prepared, the Sloe & Unsteady offered up a lime, menthol, and berry aroma. Next, honey, lime, and berry notes on the sip were chased by plum and minty herbal flavors on the swallow. Overall, the honey and sloe liqueur mollified Fernet Branca's assertiveness and forced it to play rather nicely here in the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysDrYIojkN6yVc5hfptmUKoBFopa8M7rXN-M-orIN_ss058FVQmfwoXlrOky51Z7P94VPu-6Q0MJcd1dfRFIM6TJ2tpBByw1iafUXaygZBrJ4uBbew3-Y_QJ4gmI2eb4E6WF9hD4C0Ekv/s320/sloeunsteady3352.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysDrYIojkN6yVc5hfptmUKoBFopa8M7rXN-M-orIN_ss058FVQmfwoXlrOky51Z7P94VPu-6Q0MJcd1dfRFIM6TJ2tpBByw1iafUXaygZBrJ4uBbew3-Y_QJ4gmI2eb4E6WF9hD4C0Ekv/s800/sloeunsteady3352.jpg", "comment_count": 0 }, { "title": "t'uut", "url": "https://cocktailvirgin.blogspot.com/2018/02/tuut.html", "published": "2018-02-28T08:00:00.000-05:00", "updated": "2018-02-28T08:00:26.014-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lime juice", "pineapple juice", "simple syrup", "suze", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "1 1/2 oz Pineapple Juice", "1/2 oz Suze Gentian Liqueur", "1/2 oz Simple Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain, and fill with crushed ice. Garnishing with pineapple leaves, freshly grated nutmeg, or other would not be out of place here.", "body_text": "2 oz Blanco Tequila (Cimarron)\n1 1/2 oz Pineapple Juice\n1/2 oz Suze Gentian Liqueur\n1/2 oz Simple Syrup\n1/2 oz Lime Juice\nShake with ice, strain, and fill with crushed ice. Garnishing with pineapple leaves, freshly grated nutmeg, or other would not be out of place here.\nAfter the Youth & Treachery two nights before, I was reminded of how well agave spirits complement gentian liqueurs like Suze. In thinking about other Campari drink that can be swapped to Suze like that drink did akin to the\nWhite Negroni\n, I wondered what a White Jungle Bird would be like? And instead of rum, could it be a tequila-Suze one? Since it was more yellow than white, I dubbed this after a Mexican jungle bird, the Yellow Lored Parrot that was called T'uut in the Mayan language. Once prepared, the T'uut called out with a pineapple and agave nose that led into a pineapple and lime sip. Next, tequila melding into bitter gentian rounded out the drink on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq47dhKxzD5VJL8jPxzEw6ps1L46UBEiCsf58uX_unTPx25WT1CDQPViLkbFpNhq0Hmj1Nk4HrIFkz1yVz2ao-9l57puaD4ufCiIAQFUx1dkAbKPTPGaH5OuQsQgECtJwJNDkQvwMum-ne/s320/tuut3355b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq47dhKxzD5VJL8jPxzEw6ps1L46UBEiCsf58uX_unTPx25WT1CDQPViLkbFpNhq0Hmj1Nk4HrIFkz1yVz2ao-9l57puaD4ufCiIAQFUx1dkAbKPTPGaH5OuQsQgECtJwJNDkQvwMum-ne/s800/tuut3355b.jpg", "comment_count": 0 }, { "title": "pappy chalk", "url": "https://cocktailvirgin.blogspot.com/2018/03/pappy-chalk.html", "published": "2018-03-01T08:00:00.000-05:00", "updated": "2018-03-01T08:00:10.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Benny Roff", "source": "Speakeasy", "year": null }, "categories": [ "lillet", "lime juice", "rum", "swedish punsch" ], "ingredients": [ "1 oz Swedish Punsch (Kronan)", "1/2 oz Old Bahamian or other Caribbean Rum (R.L. Seale 10 Year)", "1/2 oz Cocchi Americano", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime wedge (omit).", "body_text": "1 oz Swedish Punsch (Kronan)\n1/2 oz Old Bahamian or other Caribbean Rum (R.L. Seale 10 Year)\n1/2 oz Cocchi Americano\n1/2 oz Lime Juice\nShake with ice, strain into a cocktail glass, and garnish with a lime wedge (omit).\nTwo Thursdays ago, I decided to make a rum drink that I had spotted in Benny Roff's\nSpeakeasy\nthat seemed like one of his own creations instead of a early 20th century number. The recipe was the Pappy Chalk named after a retired WWI pilot, Arthur \"Pappy\" Chalk, who established the first commercial airline between Ft. Lauderdale and the Bahamas in 1917; during Prohibition, he expanded his business into Bahamian rum importing. Here, the combination of spirit, Swedish punsch, Cocchi Americano, and lime juice reminded me of the tequila-based\nChutes & Ladders\nand the pisco-based\nUndiscovered Country\n, so I was game to give this one a try.\nThe Pappy Chalk proffered a caramel nose with citrus undertones that preceded the caramel and lime sip. Finally, the swallow began with rum followed citrus and hints of tea and Batavia Arrack funk.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJb6oGWvXzd_zbOKcNsDaO1fPUaXLkz7PFXW_asiYOFKZDpKi2BZn3dSJLVtnpHvFAUpen3bRz5HeW1XJFkHrSqZRr0gSrs_f8EGYMZj5B3DoVy5iH9URxZQUyDjEzEvT057dCRCbs4rl/s320/pappychalk3357.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJb6oGWvXzd_zbOKcNsDaO1fPUaXLkz7PFXW_asiYOFKZDpKi2BZn3dSJLVtnpHvFAUpen3bRz5HeW1XJFkHrSqZRr0gSrs_f8EGYMZj5B3DoVy5iH9URxZQUyDjEzEvT057dCRCbs4rl/s800/pappychalk3357.jpg", "comment_count": 0 }, { "title": "alcatraz", "url": "https://cocktailvirgin.blogspot.com/2018/03/alcatraz.html", "published": "2018-03-02T08:00:00.000-05:00", "updated": "2018-03-02T08:00:17.381-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Christin Wagner", "source": "La Petite Grocery", "year": 2015 }, "categories": [ "bitters (mole)", "mezcal", "sherry", "suze", "tequila" ], "ingredients": [ "1 1/2 oz Tequila Ocho Añejo (Lunazul Reposado)", "3/4 oz Lustau Oloroso Sherry", "1/2 oz Suze Gentian Liqueur", "1/4 oz Del Maguey Mezcal Vida (Sombra)", "1 bsp Agave Nectar", "2 dash Fee's Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Tequila Ocho Añejo (Lunazul Reposado)\n3/4 oz Lustau Oloroso Sherry\n1/2 oz Suze Gentian Liqueur\n1/4 oz Del Maguey Mezcal Vida (Sombra)\n1 bsp Agave Nectar\n2 dash Fee's Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into a rocks glass, and garnish with an orange twist.\nTwo Fridays ago, the same\nDifford's Guide\narticle that contained the Youth & Treachery had a recipe from Gaz Regan's\n101 Best New Cocktails 2015\ncalled the Alcatraz. I then sought out the original from Regan and learned that it was crafted by Christin Wagner at La Petite Grocery in New Orleans. Overall, the combination of agave, sherry, and gentian liqueur has worked well in drinks like the\nL'Année du Mexique\nand\nCesare\n, so I was definitely interested in trying this one out.\nOnce prepared, the Alcatraz shared an orange oil over tequila aroma. Next, rich grape notes filled the sip, and the swallow began with agave and a hint of smoke melding into nutty, chocolate, and gentian-herbal flavors on the tail end. Like the Youth & Treachery, agave spirits and gentian liqueur are indeed a great pairing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQbB6xncb6BUVyuAVEPFkw49y8nBbA5RIGnksqtBP2bmLngpxrbOo2oB-6HIcP5Zl0AAD_611RQ1Cofm39MIjgMvMZ2imOwz_kSAnPOJ8vJgyH2a2d24NuGku4ao0CoId5C1sT4GFi0A8/s320/alcatraz3359.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQbB6xncb6BUVyuAVEPFkw49y8nBbA5RIGnksqtBP2bmLngpxrbOo2oB-6HIcP5Zl0AAD_611RQ1Cofm39MIjgMvMZ2imOwz_kSAnPOJ8vJgyH2a2d24NuGku4ao0CoId5C1sT4GFi0A8/s800/alcatraz3359.jpg", "comment_count": 0 }, { "title": "peking", "url": "https://cocktailvirgin.blogspot.com/2018/03/peking.html", "published": "2018-03-03T08:00:00.000-05:00", "updated": "2018-03-03T08:00:28.739-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's Book of Food & Drink", "year": 1981 }, "categories": [ "grenadine", "herbsainte", "lemon juice", "rum" ], "ingredients": [ "1 tsp Grenadine (1/2 oz)", "1 dash Pernod or Herbsaint (1/2 bsp Herbsaint)", "1/2 oz Lemon Juice", "1 1/2 oz Puerto Rican Rum (2 oz Don Q Añejo)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon wheel as garnish.", "body_text": "1 tsp Grenadine (1/2 oz)\n1 dash Pernod or Herbsaint (1/2 bsp Herbsaint)\n1/2 oz Lemon Juice\n1 1/2 oz Puerto Rican Rum (2 oz Don Q Añejo)\nShake with ice and strain into a cocktail glass; I added a lemon wheel as garnish.\nAfter work two Saturdays ago, I was in the mood for something tropical, so I sought out a Trader Vic book. The one from my collection that I found first was Trader Vic's 1981\nBook of Food & Drink\n, and there I stumbled upon the Peking. The name reminded me of the\nMighty Peking Man\n, but it was a simple Rum Daisy with Herbsaint instead of a gin drink. I decided to give it ago after having read in Alice Lascelles'\nTen Cocktails\nabout how both Herbsaint and absinthe pair really well with red fruit notes including pomegranate similar to what I saw in the\nPan American Clipper\n. In the glass, the Peking proffered a lemon and anise bouquet to the nose. Next, lemon and berry on the sip slid into aged rum and red fruit on the swallow with an anise-driven Herbsaint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjv-vFivw4Zki_sn0tysU_nOuJYq5eNJHmSTcVMoTPOjo4P4fF_YsqUNNvwdJeTYlFcBBYfuY5fdSH_j1_GzCFOY4vieqgLByXV0FCOWT2XE3brGYF6_cKUlGI3ztUdnTXnnj-RGiDMTC/s320/peking3361.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjv-vFivw4Zki_sn0tysU_nOuJYq5eNJHmSTcVMoTPOjo4P4fF_YsqUNNvwdJeTYlFcBBYfuY5fdSH_j1_GzCFOY4vieqgLByXV0FCOWT2XE3brGYF6_cKUlGI3ztUdnTXnnj-RGiDMTC/s800/peking3361.jpg", "comment_count": 0 }, { "title": "continuum", "url": "https://cocktailvirgin.blogspot.com/2018/03/continuum.html", "published": "2018-03-04T08:00:00.000-05:00", "updated": "2018-03-04T08:00:18.197-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#ourfathers", "*original", "chartreuse (green)", "curacao", "cynar", "gin", "vermouth (sweet)" ], "ingredients": [ "2 oz Bully Boy OFD Gin", "3/4 oz Alessio Sweet Vermouth", "1/2 oz Green Chartreuse", "1/2 oz Cynar", "1/4 oz Pierre Ferrand Dry Curaçao" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist. Note: the OFD Gin is a special floral-citrus formulation that Bully Boys created for the bar.", "body_text": "2 oz Bully Boy OFD Gin\n3/4 oz Alessio Sweet Vermouth\n1/2 oz Green Chartreuse\n1/2 oz Cynar\n1/4 oz Pierre Ferrand Dry Curaçao\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist. Note: the OFD Gin is a special floral-citrus formulation that Bully Boys created for the bar.\nEarlier two Sundays ago, I had planned out my shift drink for later that night at work. After having recently made a guest\nThe Drink of Laughter and Forgetting\n, I thought about how well Green Chartreuse and Cynar pair in other drinks such as the\nToto\n,\nTwo from L.A.\n, and\nMonk's Thistle\n. My mind then lept to how both liqueurs partner well with curaçao such as the\nProspector\nand\nBitter End\n. For a form, I considered a sweet vermouth-gin direction akin to the\nBijou\n.\nFor a name, I dubbed it after Our Fathers home in the Continuum building here in Allston, MA, and the Continuum cocktail lent an orange aroma with herbal notes mostly from the Green Chartreuse. Next, grape and Cynar's caramel on the sip led into gin, minty, and herbal flavors on the swallow with a minty orange finish. Moreover, as the drink warmed up, the swallow became a bit more funky flowing into Chartreuse herbal on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bi8PYD9mosJDh8QV3O-_xBz2UH4nTiFl0X43ggk0aM7qKFmH5PnOlQPAiJO1VSFzWbunh-aRznxjpTZ8Gc0I2kb-xb-tUpPEDgIKFgnVV-f8yQ7VbA0qlKjPuwBWoyIsQjlRWlHXDvfX/s320/continuum400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bi8PYD9mosJDh8QV3O-_xBz2UH4nTiFl0X43ggk0aM7qKFmH5PnOlQPAiJO1VSFzWbunh-aRznxjpTZ8Gc0I2kb-xb-tUpPEDgIKFgnVV-f8yQ7VbA0qlKjPuwBWoyIsQjlRWlHXDvfX/s800/continuum400.jpg", "comment_count": 0 }, { "title": "scout", "url": "https://cocktailvirgin.blogspot.com/2018/03/scout.html", "published": "2018-03-05T08:00:00.000-05:00", "updated": "2018-03-05T08:00:36.431-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Brit McMahan", "source": "Drink", "year": null }, "categories": [ "#drink", "*original", "absinthe", "benedictine", "cognac", "cream", "creme de cacao" ], "ingredients": [ "1 oz Pierre Ferrand Ambre Cognac", "1 oz Jägermeister", "1 oz Benedictine", "1 bsp Absinthe" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist. Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "1 oz Pierre Ferrand Ambre Cognac\n1 oz Jägermeister\n1 oz Benedictine\n1 bsp Absinthe\nStir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.\nTwo Monday afternoons ago, I attended the first Jagermeister Monday Club which was held at Drink in Fort Point. On the menu were two drink options on one side, and a bunch of available ingredients on the other. For a start, I asked the bartender for the Scout which I later learned was crafted by Drink's Brit McMahan, and once delivered, it led off with a lemon, caramel, and hint of herbal bouquet. Next, the caramel continued on into the rich sip, and the swallow gave forth star anise and minty flavors with a dry Cognac finish.\nFor a second drink, they allowed the attendees to get behind the center bar at Drink to create their own Jagermeister drink. When I had spotted heavy cream and crème de cacao on the menu's backside, my mind wandered in an\nAlexander\ndirection and considered how the Galliano Alexander, (a/k/a the Golden Cadillac) might be similar to a Jagermeister Alexander since there are overlapping spices in the two liqueurs such as star anise.\nJäger Alexander\n• 1 oz Marie Brizard Dark Crème de Cacao\n• 1 oz Jägermeister\n• 1 oz Heavy Cream\nShake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.\nThe Jager Alexander was most certainly decadent adult chocolate milk, and it began with a woody spice from the nutmeg over cacao aromas. Next, the chocolate's roast joined caramel notes in the milk-laden sip, and the swallow allowed the Jagermeister to spice up the chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-_Ar8ENGCS7vNT65bNrFMHNcp35Xn_h83IhDoBaoqGYmFUESgHmUvnNsnUGdmcUsTu1Zj9Z010C0HEMhXe0jo62sp0PKlF7q_njjLLlqVYytpC6lRalIMA9knc5qZz_OiJa6eKovL9Cg/s320/scout400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglo6KSxU7dNRSGSs-G0LbYgKljW8OgI0PxNY9CUb_74kUfdG_QfAYMyVBfxq-aLMSgUwvccoe5MW6ZqBoluKTe_SvgoK55uXh0ljxfsUGPkRKrbT2-DfRgyrWBhj9aXp7CTe_ojn1QLZFb/s320/jageralexander400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-_Ar8ENGCS7vNT65bNrFMHNcp35Xn_h83IhDoBaoqGYmFUESgHmUvnNsnUGdmcUsTu1Zj9Z010C0HEMhXe0jo62sp0PKlF7q_njjLLlqVYytpC6lRalIMA9knc5qZz_OiJa6eKovL9Cg/s800/scout400.jpg", "comment_count": 0 }, { "title": "the departed", "url": "https://cocktailvirgin.blogspot.com/2018/03/the-departed.html", "published": "2018-03-06T08:00:00.000-05:00", "updated": "2018-03-06T08:00:36.553-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sandy de Almeida", "source": "Imbibe Magazine", "year": 2018 }, "categories": [ "averna", "bitters (Peychaud's)", "campari", "mezcal", "rum" ], "ingredients": [ "1 oz El Dorado 12 Year Rum", "1 oz Campari", "3/4 oz Averna", "1/2 oz Mezcal (Sombra)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass filled with ice, and garnish with an orange twist.", "body_text": "1 oz El Dorado 12 Year Rum\n1 oz Campari\n3/4 oz Averna\n1/2 oz Mezcal (Sombra)\n1 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass filled with ice, and garnish with an orange twist.\nTwo Tuesdays ago,\nImbibe Magazine\n's blog posted a supplementary recipe to their March/April 2018 issue, and that drink was The Departed by Toronto bartender Sandy de Almeida. Its amari with a hint of mezcal at the end reminded me of a few cocktails including the\nDevil's Soul\n(with a smoky Scotch drink of similar format and name being the\nDevil's Backbone\n), so I was definitely curious. Once prepared, The Departed provided an orange and caramel nose. Next, the caramel from the rum and Averna continued on into the sip, and the swallow shared rum and bitter orange flavors that transitioned into smoke notes. Over time, the mezcal became more apparent with hints of smoke on the nose and agave flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh640AsXruXxXv4TgKhm_FHjjWZiVBOrSEtogBb0o-FoAydX7BBIleJe2bJrFeTbYXNJgIDtM2Xqo_5XThMJwPVoJeMPSVZEsFeNE97G0X6GzncGByTee5Om_9RXGk3azVJO0rbjsH2KZr4/s320/thedeparted400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh640AsXruXxXv4TgKhm_FHjjWZiVBOrSEtogBb0o-FoAydX7BBIleJe2bJrFeTbYXNJgIDtM2Xqo_5XThMJwPVoJeMPSVZEsFeNE97G0X6GzncGByTee5Om_9RXGk3azVJO0rbjsH2KZr4/s800/thedeparted400.jpg", "comment_count": 0 }, { "title": "blackthorn martinez", "url": "https://cocktailvirgin.blogspot.com/2018/03/blackthorn-martinez.html", "published": "2018-03-07T08:00:00.000-05:00", "updated": "2018-03-07T08:00:15.010-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matthias Soberon", "source": "ServedBySoberon", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "gin", "maraschino", "sloe gin", "vermouth (sweet)" ], "ingredients": [ "50 mL Gin (1 1/2 oz Beefeater)", "20 mL Sloe Gin (3/4 oz Atxa Patxaran)", "25 mL Sweet Vermouth (3/4 oz Maurin)", "5 mL Maraschino (1/4 oz Luxardo)", "2 dash Angostura Bitters", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "50 mL Gin (1 1/2 oz Beefeater)\n20 mL Sloe Gin (3/4 oz Atxa Patxaran)\n25 mL Sweet Vermouth (3/4 oz Maurin)\n5 mL Maraschino (1/4 oz Luxardo)\n2 dash Angostura Bitters\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I decided to make a recipe that I had spotted earlier in the week created by my\nInstagram\nfriend Matthias Soberon who runs the blog\nServedBySoberon\n. His drink was a sloe gin riff on the\nMartinez\ncalled the Blackthorn Martinez. Since sloe plums are also called blackthorns especially in England and Europe, this name made sense for the insertion of sloe liqueur in the mix; however, there are many cocktails out there called the\nBlackthorn\nthat strangely lack this ingredient.\nIn the glass, the Blackthorn Martinez gave forth an orange oil over berry and grape aromas on the nose. Next, a rich grape and red fruit-laden sip gave way to gin, nutty, and tart plum flavors with a clove finish. Indeed, the sloe liqueur worked rather well with the sweet vermouth and Maraschino here to balance the gin.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxEcj8wRb5F5VPOPauPvdbBXYr7iIh0sP7BJj18z0EKlc_soxfX77_Ruyveuhq8K-jk80PCE8SXmep4px_Ix0yDSzOexEQT8xezDpIAuv3HZvgDuucELYKo-GAgPPcUhG14fI_qSuoBsI/s320/blackthornmartinez3367.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxEcj8wRb5F5VPOPauPvdbBXYr7iIh0sP7BJj18z0EKlc_soxfX77_Ruyveuhq8K-jk80PCE8SXmep4px_Ix0yDSzOexEQT8xezDpIAuv3HZvgDuucELYKo-GAgPPcUhG14fI_qSuoBsI/s800/blackthornmartinez3367.jpg", "comment_count": 0 }, { "title": "the zemurray", "url": "https://cocktailvirgin.blogspot.com/2018/03/the-zemurray.html", "published": "2018-03-08T08:00:00.000-05:00", "updated": "2018-03-08T08:00:39.167-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Vince Lund", "source": "French 75", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "creme de banane", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses)", "1/4 oz Banana Liqueur (Giffard Banane du Bresil)", "1/4 oz Palo Cortado Sherry (Lustau Oloroso)", "2 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a Luxardo cherry.", "body_text": "2 oz Bourbon (Four Roses)\n1/4 oz Banana Liqueur (Giffard Banane du Bresil)\n1/4 oz Palo Cortado Sherry (Lustau Oloroso)\n2 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a Luxardo cherry.\nTwo Thursdays ago, I reached for Sarah Baird's\nNew Orleans Cocktails\nbook for the evening's nightcap. There, I spotted the Zemurray by Vince Lund then of French 75 that he named after \"Sam the Banana Man\" Zemurray, the long time king of the New Orleans banana business. Sam entered into the trade back in 1895 where he bought already ripe bananas arriving in New Orleans that could not be delivered further to market before they rotted. Sam found homes for these fruits at local groceries, and with that\nentrepreneurship\n, he amassed a fortune that allowed him to expand his business nationwide. Cocktailwise, the Zemurray shared a Bourbon bouquet with a hint of dark fruit and anise spice on the nose. Next, malt and a touch of grape on the sip peeled off into Bourbon, nutty, and banana flavors on the swallow with a clove and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGLod1ZAwsNdcMimvkizANKIlc1aVWPGlwXPsIjJhi4gdBd15MTICElQoCl2-7B14hdre6TsL-uDyxzH_uetsFOm2QxQ_OCSP6X_jFPIrDnwOAbmjOOg7GurrFMyUXIKd3E4rG8-tAYN4/s320/zemurray3369.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGLod1ZAwsNdcMimvkizANKIlc1aVWPGlwXPsIjJhi4gdBd15MTICElQoCl2-7B14hdre6TsL-uDyxzH_uetsFOm2QxQ_OCSP6X_jFPIrDnwOAbmjOOg7GurrFMyUXIKd3E4rG8-tAYN4/s800/zemurray3369.jpg", "comment_count": 0 }, { "title": "gustin gang", "url": "https://cocktailvirgin.blogspot.com/2018/03/gustin-gang.html", "published": "2018-03-09T08:00:00.000-05:00", "updated": "2018-03-09T08:00:19.839-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Our Fathers", "year": null }, "categories": [ "#ourfathers", "*original", "bitters (Peychaud's)", "cynar", "gin", "punt e mes", "sloe gin" ], "ingredients": [ "3/4 oz Dry Gin (Hardshore)", "3/4 oz Sloe Gin (Glendalough)", "1 oz Punt e Mes", "1/2 oz Cynar", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Dry Gin (Hardshore)\n3/4 oz Sloe Gin (Glendalough)\n1 oz Punt e Mes\n1/2 oz Cynar\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nFor my shift drink at Our Fathers two Fridays ago, I decided to riff on the\n1919 Cocktail\nutilizing dry and sloe gin as the two spirits. While I kept the Punt e Mes intact, I switched from molé to Peychaud's Bitters due to their working well with sloe's fruit notes. Moreover, I swapped the original's Benedictine for Cynar to pair with the sloe gin akin to Phil Ward's\nLipspin\nespecially considering my decent results in the\nPerverted by Language\n. For a name, I was looking for a year to attach to the drink and began thinking about 1662, the year that the original bridge on my route to work was built. However, that had little to do with the drink, so I thought about what else was happening around 1919 -- namely, gangs were gearing up for Prohibition. One famous Boston gang to work bootlegging into their operations was the Gustin Gang. The Gustin Gang was formed in the mid-1910s and by the 1920s began to dominate Boston's underworld. During Prohibition, they purchased rum-running boats that brought booze from international waters into South Boston where they supplied their South Boston speakeasy, the Sportlight, as well as other local establishments.\nThe Gustin Gang cocktail shared a lemon and berry nose. Next, the berry continued on into the sip where it mingled with hints of grape and caramel, and then the swallow proffered bitter, floral, and pine flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy58aYik6DMLUCphpi6G0IZNdivke7ZWQ4bbxwMVLliJLtQ2VwKI_1g0u2m9w-FkskOiFAQb6LkRdFtgEDuPUGXfcXed3SzOVoJUYXd8uJnmqFL_lYlkeu2tenb8jn8zcRnL2Jg5BUdL7U/s320/gustin_gang_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy58aYik6DMLUCphpi6G0IZNdivke7ZWQ4bbxwMVLliJLtQ2VwKI_1g0u2m9w-FkskOiFAQb6LkRdFtgEDuPUGXfcXed3SzOVoJUYXd8uJnmqFL_lYlkeu2tenb8jn8zcRnL2Jg5BUdL7U/s800/gustin_gang_400.jpg", "comment_count": 0 }, { "title": "thug passion", "url": "https://cocktailvirgin.blogspot.com/2018/03/thug-passion.html", "published": "2018-03-10T08:00:00.000-05:00", "updated": "2018-03-10T08:00:35.071-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tom Dixon", "source": "Roberta's", "year": null }, "categories": [ "bitters (Angostura)", "champagne", "cognac", "cointreau", "pineapple juice" ], "ingredients": [ "1 1/2 oz Cognac (Courvoisier VS)", "1 1/2 oz Pineapple Juice", "1/2 oz Combier Orange Liqueur (Cointreau)" ], "instructions": "Shake with ice, strain into a cocktail coupe, top with Prosecco (1 1/2 oz Willm Blanc de Blancs), and garnish with 3 dash Angostura (styled with a toothpick pulled through the bitters).", "body_text": "1 1/2 oz Cognac (Courvoisier VS)\n1 1/2 oz Pineapple Juice\n1/2 oz Combier Orange Liqueur (Cointreau)\nShake with ice, strain into a cocktail coupe, top with Prosecco (1 1/2 oz Willm Blanc de Blancs), and garnish with 3 dash Angostura (styled with a toothpick pulled through the bitters).\nAfter work two Saturdays ago, I reached for the\nBrooklyn Bartender\nfor my evening's nightcap. There, I selected the Thug Passion by Tom Dixon at Roberta's that was his tribute to the 1996 Tupac song of that name. The lyrics defined the original sparkling drink as, \"Aight, new drink / One part Alizé, one part Cristal / Thug Passion, baby.\" Here, the Cristal Champagne was swapped for a more affordable bubbly wine, and the fruit-flavored Cognac-based liqueur (although some varieties are vodka based) was changed to Cognac, pineapple juice, and orange liqueur. Indeed, I was drawn in for the combination of pineapple and orange liqueur reminded me of the\nHawaiian Room\nand mid-century other recipes.\nThe Thug Passion gave forth a pineapple, orange, and cinnamon bouquet to the nose that led into creamy, carbonated wine notes on the sip. Finally, Cognac was joined by orange and pineapple fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaN6OPHUdkVduiBufEskgg5HTC_kxAEfMuGTl-a2PJikMp_EkrhWh9FKPTUvPzIFJfvtdr_TMqAfn6BSKvRLQDcbZLr9wQ5nMrdE4FhJ66jnBoZeagqgZ0hVlpm36X3HbQoiINPRqGAzuH/s320/thugpassion3371.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaN6OPHUdkVduiBufEskgg5HTC_kxAEfMuGTl-a2PJikMp_EkrhWh9FKPTUvPzIFJfvtdr_TMqAfn6BSKvRLQDcbZLr9wQ5nMrdE4FhJ66jnBoZeagqgZ0hVlpm36X3HbQoiINPRqGAzuH/s800/thugpassion3371.jpg", "comment_count": 0 }, { "title": "gin gin carre!", "url": "https://cocktailvirgin.blogspot.com/2018/03/gin-gin-carre.html", "published": "2018-03-11T08:00:00.000-04:00", "updated": "2018-03-11T08:00:10.949-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Our Fathers", "year": null }, "categories": [ "#ourfathers", "*original", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "genever", "gin", "sloe gin" ], "ingredients": [ "1 oz Dry Gin (Nautical)", "1 oz Genever (Bols)", "1 oz Sloe Gin (Plymouth)", "1/4 oz Benedictine", "2 dash Peychaud's Bitters", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Dry Gin (Nautical)\n1 oz Genever (Bols)\n1 oz Sloe Gin (Plymouth)\n1/4 oz Benedictine\n2 dash Peychaud's Bitters\n2 dash Angostura Bitters\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nFor my shift drink two Sunday nights ago at Our Fathers in Allston, MA, I plotted out a three gin riff on the\nVieux Carré\nwith dry gin, sloe gin, and Genever akin to Martin Cate's\nThe Modern Prometheus\n. Here, the sloe gin was subbing in for the 1930s classic's sweet vermouth. For a name, I was inspired by the old cheer \"Hip hip hooray!\" as well as the drink\nSip Sip Hooray!\nto call this one the Gin Gin Carré!\nThe garnish's orange oil joined and complemented the drink's predominant aroma of Genever's malt. Next, the malt continued on into the dry sip where it mingled with the sloe gin's berry notes, and the swallow presented juniper and bitter-herbal orchard fruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44d7z-YrGt-YNFxvVhDAzqd4JFibRVujYsMmtmHfiUqGRlaQ1I3zCZ6199nVH6NwxX4JQe33SDKKvvug64YSuKKBDedLT19C27lVShqow7IizguIXmeSHMy0pb4JQJVFj0ed19IF9TzSK/s320/gingincarre400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44d7z-YrGt-YNFxvVhDAzqd4JFibRVujYsMmtmHfiUqGRlaQ1I3zCZ6199nVH6NwxX4JQe33SDKKvvug64YSuKKBDedLT19C27lVShqow7IizguIXmeSHMy0pb4JQJVFj0ed19IF9TzSK/s800/gingincarre400.jpg", "comment_count": 0 }, { "title": "dixie", "url": "https://cocktailvirgin.blogspot.com/2018/03/dixie.html", "published": "2018-03-12T08:00:00.000-04:00", "updated": "2018-03-12T08:00:31.673-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "gin", "rum", "vermouth (sweet)" ], "ingredients": [ "2/3 Gin (1 1/2 oz Beefeater)", "2 dash Bacardi (1/2 oz Don Q Añejo Rum)", "1 dash Sweet Vermouth (1/2 oz Maurin)", "1 dash Jamaican Rum (1/4 oz Smith & Cross)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Gin (1 1/2 oz Beefeater)\n2 dash Bacardi (1/2 oz Don Q Añejo Rum)\n1 dash Sweet Vermouth (1/2 oz Maurin)\n1 dash Jamaican Rum (1/4 oz Smith & Cross)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago, my thirst led me to\nPioneers of Mixing at Elite Bars: 1903-1933\nin search of a quirky century old libation. There, I landed on the Dixie, but instead of the Bourbon or moonshine-laden number that the name conjures, surprisingly it was located in the gin section. Like the vintage\nSirius\nand B.V.D. cocktails and the modern\nAstoria, Oregon\n, the Dixie was a gin-rum Martini riff of sorts. Once prepared, the Dixie greeted the nose with pine mingling with Jamaican funk aromas. Next, a dry grape sip led into juniper, rum funk, and bitter orange on the swallow that overall had a rather tropical feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Jc8ftwyY_nH4u47NlpfoVkQ_8FxsOIgXlobQPLSxwmoIpZbEDb23_xbHZgE_jkCrVNhQYcpXogltm7InVSffs33V5D1vGxhEdlXW_phO0TEf9_xLvOi7M95JvXv8t4HZ0MJi9DBjz-Fw/s320/dixie3376.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Jc8ftwyY_nH4u47NlpfoVkQ_8FxsOIgXlobQPLSxwmoIpZbEDb23_xbHZgE_jkCrVNhQYcpXogltm7InVSffs33V5D1vGxhEdlXW_phO0TEf9_xLvOi7M95JvXv8t4HZ0MJi9DBjz-Fw/s800/dixie3376.jpg", "comment_count": 0 }, { "title": "educated lady", "url": "https://cocktailvirgin.blogspot.com/2018/03/educated-lady.html", "published": "2018-03-13T08:00:00.000-04:00", "updated": "2018-03-13T08:00:02.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jared Almeria", "source": "BarNotes", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "cointreau", "cynar", "egg white", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Beefeater)", "3/4 oz Cynar", "3/4 oz Lemon Juice", "1/2 oz Cointreau", "1 bsp Absinthe (Kübler)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a few drops of Angostura Bitters.", "body_text": "1 1/2 oz Plymouth Gin (Beefeater)\n3/4 oz Cynar\n3/4 oz Lemon Juice\n1/2 oz Cointreau\n1 bsp Absinthe (Kübler)\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a few drops of Angostura Bitters.\nTwo Tuesdays ago, I spied an interesting egg white drink on the\nBarNotes\napp called the Educated lady that was described as a \"churched-up\nWhite Lady\n\" by creator Jared Almeria of Tulsa, Oklahoma. Added to the classic was Cynar and a dash of absinthe, and the presence of the former ingredient reminded me of the egg-free\nGiuseppe's Lady\n. After having tinkered with the classic formula recently with the\nSilver Lady\nand usually down for a Cynar drink, I gave this one a go.\nThe Educated Lady welcomed the nose with orange, anise, and clove notes. Next, a creamy lemon and orange sip led into a gin and bitter-herbal orange swallow with an anise and lemon finish. Overall, the Cynar amaro helped to take things in a more earthy direction, and the absinthe added some welcomed spice to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvi6H8ojokMLVqwwXR34hvb6ZHhCF-IBepbTzQw0z6Hmi2_x7f7shNvQ4LvC3ZHFLAW5qh0gZRi0dfmlHsS0pxcJs62QLAmFQQ131u8s1sw3krgYjFUjR-HjqOyLgdtsb5S_ECaEl4GvL/s320/educatedlady3379.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvi6H8ojokMLVqwwXR34hvb6ZHhCF-IBepbTzQw0z6Hmi2_x7f7shNvQ4LvC3ZHFLAW5qh0gZRi0dfmlHsS0pxcJs62QLAmFQQ131u8s1sw3krgYjFUjR-HjqOyLgdtsb5S_ECaEl4GvL/s800/educatedlady3379.jpg", "comment_count": 0 }, { "title": "st. charles punch v2.0", "url": "https://cocktailvirgin.blogspot.com/2018/03/st-charles-punch-v20.html", "published": "2018-03-14T08:00:00.000-04:00", "updated": "2018-03-14T08:00:00.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Steven Yamada", "source": "Ace Hotel", "year": 2016 }, "categories": [ "cognac", "curacao", "lemon juice", "orgeat", "port (tawny)" ], "ingredients": [ "2 oz Cognac (Courvoisier VS)", "1 oz Lemon Juice", "1/2 oz Orgeat", "1/4 oz Curaçao (Copper & Kings Distillaré)" ], "instructions": "Shake with ice, strain into a Collins glass filled with crushed ice, and float 1/4 oz port (Sandeman Tawny). Note: my port float cascaded down with only a small amount remaining at the top.", "body_text": "2 oz Cognac (Courvoisier VS)\n1 oz Lemon Juice\n1/2 oz Orgeat\n1/4 oz Curaçao (Copper & Kings Distillaré)\nShake with ice, strain into a Collins glass filled with crushed ice, and float 1/4 oz port (Sandeman Tawny). Note: my port float cascaded down with only a small amount remaining at the top.\nTwo Wednesdays ago, I reached for Sarah Baird's\nNew Orleans Cocktails\n, and I came across a modern remake of the\nSt. Charles Punch\n. The original appeared in Stanley Arthur Clisby's 1937\nFamous New Orleans' Drinks & How to Mix'Em\nas a split spirits port and brandy Sidecar of sorts created at the St. Charles Hotel. This modern remake was crafted by Steven Yamada while at the Ace Hotel circa 2016. I first met Steven on opposite sides of the bar at Beachbum Berry's Latitude 29 in 2015, and then he became my cabin counselor a few months later at Camp Runamok where he crafted the\nCynar Colada\nas our house libation. His riff here decreased the port to a short float (although given the density of port, it beautifully cascaded down through the crushed ice) and added orgeat to add nuttiness and warmth and an almost tropical feel; moreover, it made the punch below the float feel like a Sidecar crossed with a\nJapanese Cocktail\n.\nIn the glass, the St. Charles Punch v2.0 gave forth a rather Cognac-driven aroma with hints of orange and port on the nose. Next, a creamy lemon and orange sip stepped aside to a Cognac, nutty, and grape swallow with an apple-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlu6P_wzAHmzEP0Pu5yl6zvy2DKgPLRVNf_TwNB_RTgZlRUtFmtzQAhc29wBCL7XxiXQB5E_825DKDa7SHMe9AteMaSOT4wdZTPfKSMmMu1JC_jCrliz5rwihizSAU4-rassbnH7lC-RT/s320/stcharlespunch3380.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlu6P_wzAHmzEP0Pu5yl6zvy2DKgPLRVNf_TwNB_RTgZlRUtFmtzQAhc29wBCL7XxiXQB5E_825DKDa7SHMe9AteMaSOT4wdZTPfKSMmMu1JC_jCrliz5rwihizSAU4-rassbnH7lC-RT/s800/stcharlespunch3380.jpg", "comment_count": 0 }, { "title": "bookbinder", "url": "https://cocktailvirgin.blogspot.com/2018/03/bookbinder.html", "published": "2018-03-15T08:00:00.000-04:00", "updated": "2018-03-15T08:00:05.804-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Trey Hughes", "source": "Blue Spoon", "year": null }, "categories": [ "benedictine", "campari", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Jefferson's Rye (Old Overholt)", "1 oz Campari", "3/4 oz Cynar", "1/4 oz Benedictine" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Jefferson's Rye (Old Overholt)\n1 oz Campari\n3/4 oz Cynar\n1/4 oz Benedictine\nStir with ice and strain into a cocktail glass.\nWhile seeking a nightcap two Thursdays ago, I found myself on the\nBarNotes\napp searching for Cynar drinks. The one that called out to me was perhaps a\n1794\nriff called the Bookbinder by Trey Hughes then of Portland, Maine's Blue Spoon and now of Portland Hunt & Alpine Club. Here, the vermouth aspect was swapped for a split of Cynar and Benedictine, and the whiskey-Cynar-Campari combination reminded me of the\nBitter Nail\nand the\nBarefoot in the Dark\n. Once mixed, the Bookbinder proffered a rye aroma along with Cynar's funky herbal notes. Next, malt, caramel, and orange came through on the sip, and the swallow shared rye and minty-bitter flavors. Overall, I was surprised at how subdued the Campari was in this drink for I expected it to be rather bitter orange driven akin to a Boulevardier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM1-C5UogrEtMsDqJkoKLapgGDrggzqO8jT1eisLJ029Ib_turWcM9d1uNKp9hINPlbtOijdGMV6tqRREk2INLd7LIPSGDzb2BIAQtJYMjqRbZ7fSgTa1rw3yRiOXlNrzkbiuhEXEnEMD/s320/bookbinder3382.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM1-C5UogrEtMsDqJkoKLapgGDrggzqO8jT1eisLJ029Ib_turWcM9d1uNKp9hINPlbtOijdGMV6tqRREk2INLd7LIPSGDzb2BIAQtJYMjqRbZ7fSgTa1rw3yRiOXlNrzkbiuhEXEnEMD/s800/bookbinder3382.jpg", "comment_count": 0 }, { "title": "chandler", "url": "https://cocktailvirgin.blogspot.com/2018/03/chandler.html", "published": "2018-03-16T08:00:00.000-04:00", "updated": "2018-03-16T08:00:30.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "brandy", "cointreau", "maraschino", "punt e mes" ], "ingredients": [ "1/2 Brandy (1 3/4 oz Copper & Kings Blue Sky Mining)", "1/4 Maraschino (1/4 oz Luxardo)", "2 dash Italian Vermouth (3/4 oz Punt e Mes)", "1 dash Cointreau (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 Brandy (1 3/4 oz Copper & Kings Blue Sky Mining)\n1/4 Maraschino (1/4 oz Luxardo)\n2 dash Italian Vermouth (3/4 oz Punt e Mes)\n1 dash Cointreau (1/4 oz)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Fridays ago, I sought out a nightcap in\nPioneers of Mixing at Elite Bars: 1903-1933\nand found the Chandler. I ended up interpreting the call for Italian vermouth as Punt e Mes to give some bitter depth to the drink, and I reshaped the proportions to be akin to a Brandy\nBrookyln\nof sorts. Once prepared, the Chandler offered up bright orange oils over brandy and nutty cherry aromas. Next, a grape-driven sip stepped aside to a brandy, nutty, and bitter orange swallow. Overall, the combination reminded me of a Brandy\nRed Hook\nor perhaps even a\nHoskins Cocktail\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMJ2WGIlMwHfyNMrYXAaW-Vd9UzYGDCHsm-rnKrTAn33E6LrGNxIxygc4_ik2AIBwFy65852s16nky-IhUXNx1szYzhMCo34vBwPFuXhmp5Og13FbzuWNf0a5TB8EUVJSrijff3S8Dg16/s320/chandler3384.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMJ2WGIlMwHfyNMrYXAaW-Vd9UzYGDCHsm-rnKrTAn33E6LrGNxIxygc4_ik2AIBwFy65852s16nky-IhUXNx1szYzhMCo34vBwPFuXhmp5Og13FbzuWNf0a5TB8EUVJSrijff3S8Dg16/s800/chandler3384.jpg", "comment_count": 1 }, { "title": "lonnie desoto", "url": "https://cocktailvirgin.blogspot.com/2018/03/lonnie-desoto.html", "published": "2018-03-17T08:00:00.000-04:00", "updated": "2018-03-17T08:00:21.545-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "BarNotes", "year": 2013 }, "categories": [ "bitters (aromatic)", "bitters (mole)", "campari", "kahlua", "quinquina", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "3/4 oz Campari", "1/2 oz Coffee Liqueur (Kahlua)", "1/2 oz Bonal Gentiane-Quinquina", "1 dash Aromatic Bitters (Jerry Thomas Decanter)", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (lemon twist). Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist. Via", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n3/4 oz Campari\n1/2 oz Coffee Liqueur (Kahlua)\n1/2 oz Bonal Gentiane-Quinquina\n1 dash Aromatic Bitters (Jerry Thomas Decanter)\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (lemon twist).\nOn Sunday two weeks ago, I decided to seek out a Bonal drink and searched the\nBarNotes\napp. There, I stopped upon New York City bartender Rafa Garcia Febles' 2013 Lonnie DeSoto as his riff on the Nolita (standing for the Manhattan neighborhood North of Little Italy). The Nolita was crafted in 2012 by Christian Siglin in San Diego as a Negroni riff with the sweet vermouth portion split into sweet vermouth and coffee liqueur, and unlike the classic Negroni, this one had a dash of bitters an a lemon twist. Rafa took the drink in a Mexican direction by utilizing tequila as a spirit instead of gin and adding molé bitters; moreover, he swapped the Bonal for sweet vermouth which reminded me of Canon's\nCoraje\nthat paired Bonal with coffee liqueur. To keep the Mexican theme, I opted for Kahlua as my coffee element here. As a name, he dubbed this one after Yolanda \"Lonnie\" DeSoto in the\nGone Home\nvideo game whose family emigrated from Mexico.\nThe Lonnie DeSoto greeted the nose with a lemon and dark orange bouquet. Next, grape with hints of coffee roast on the sip led into tequila, orange, and coffee flavors on the swallow with a chocolate and spice finish.\nNolita\n• 1 oz Dry Gin\n• 1 oz Campari\n• 1/2 oz Cafe Lolita Coffee Liqueur\n• 1/2 oz Sweet Vermouth\n• 1 dash Aromatic Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist. Via\nKindredCocktails\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlRhpTMHKCWO8RBKffkvqajlhCT5UnY4gJtpgEQOhllZigNIVE3nxs5rlnoMNsyJx-go-aC-DQnFpZLNLxrMzuHXrPY2Y7jrY-IkGkUhQl9XoY0DaObamCGqI5543fKDFgvqduDx6RBNn/s320/lonniedesoto3386.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlRhpTMHKCWO8RBKffkvqajlhCT5UnY4gJtpgEQOhllZigNIVE3nxs5rlnoMNsyJx-go-aC-DQnFpZLNLxrMzuHXrPY2Y7jrY-IkGkUhQl9XoY0DaObamCGqI5543fKDFgvqduDx6RBNn/s800/lonniedesoto3386.jpg", "comment_count": 0 }, { "title": "adonis", "url": "https://cocktailvirgin.blogspot.com/2018/03/adonis.html", "published": "2018-03-18T08:00:00.000-04:00", "updated": "2018-03-18T08:00:11.640-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "bitters (orange)", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/2 Sherry (1 1/2 oz Lustau Amontillado)", "1/2 Sweet Vermouth (1 1/2 oz Maurin)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 Sherry (1 1/2 oz Lustau Amontillado)\n1/2 Sweet Vermouth (1 1/2 oz Maurin)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Mondays ago, I began with the classic aperitif the Adonis which I have had before, but I realized that I had never written up here. The discovery of the drink's absence from the blog came when I made the Tiki-inspired riff of the Adonis, the\nUSS Wondrich\n, during January's \"Tiki the Snow Away\" theme on\nInstagram\n.\nDifford's Guide\ncited 1887 as the date when the drink name was first mentioned in print, and that it was named after the play that opened at Hooley's Opera House in Chicago in 1884 before moving to New York City's Bijou Theater the following year. Given the New York roots, I opted for the 1935\nThe Old Waldorf-Astoria Bar Book\nrecipe over the earlier 1930\nSavoy Cocktail Book\none; the Savoy's recipe was very similar save for a 2:1 ratio of dry sherry to sweet vermouth and only a single dash of orange bitters. Moreover, the 1935 book also provided the history of \"Named in honor of a theatrical offering which first made Henry E. Dixey and Fanny Ward famous.\"\nThe Adonis offered up an orange oil aroma that brightened up the grape notes. Next, the semi-dry grape sip gave way to nutty and dry spice-colored swallow with an orange finish. While the cocktail had no surprising moments, it was still a pleasure to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkxrUMAIvqkIVQTbIWkYjm7teRda8E4K6_DsKHnFZycxrUeTqc5joOUcS5Ky8HcltDaR7C5P3Q6cu4m0ydt6aBBGnL2f_bGY4DISKb9drkQrAsDLW9z64_KzT3Q_vVy5gpul2OwvU9hfn/s320/adonis3391.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkxrUMAIvqkIVQTbIWkYjm7teRda8E4K6_DsKHnFZycxrUeTqc5joOUcS5Ky8HcltDaR7C5P3Q6cu4m0ydt6aBBGnL2f_bGY4DISKb9drkQrAsDLW9z64_KzT3Q_vVy5gpul2OwvU9hfn/s800/adonis3391.jpg", "comment_count": 0 }, { "title": "hollow point", "url": "https://cocktailvirgin.blogspot.com/2018/03/hollow-point.html", "published": "2018-03-19T08:00:00.000-04:00", "updated": "2018-03-19T08:00:36.769-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Everleigh", "year": null }, "categories": [ "apricot liqueur", "campari", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Cocchi Sweet Vermouth (Maurin)", "3/8 oz Apricot Liqueur (Rothman & Winter)", "3/8 oz Campari" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Cocchi Sweet Vermouth (Maurin)\n3/8 oz Apricot Liqueur (Rothman & Winter)\n3/8 oz Campari\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nAfter the Adonis, I reached for Michael Madrusan's\nA Spot at the Bar\nand paused on the Hollow Point. The book provided the history of having a guest describe a drink that he had by listing off the ingredients, and the Everleigh bartenders concocted this in response to his request. I had previously passed over the recipe for it seemed too similar to my Boulevardier-Slope mashup that I called the\nIntercept\n, but given different proportions and my use of Punt e Mes and bitters instead of the Hollow Point's sweet vermouth, I figured it was worthy of test spin.\nThe Hollow Point gave forth a lemon and Bourbon nose that led into a malt and grape-laden sip. Next, the whiskey began the swallow that ended with a pleasantly bitter apricot-orange combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_LKZK1hxWgbeGQESsAMHI1uUPPvxUUtDEZFwYWB1aWprO9-xnIDskEjEViWs_gMQvjY2x_TnZ327ZIyD_8GhbguuY0JV-ZWbwlDBxXh9dI46f7EClbl6rdwXq7AJrp92nVka7o75BJHE/s320/hollowpoint3392.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_LKZK1hxWgbeGQESsAMHI1uUPPvxUUtDEZFwYWB1aWprO9-xnIDskEjEViWs_gMQvjY2x_TnZ327ZIyD_8GhbguuY0JV-ZWbwlDBxXh9dI46f7EClbl6rdwXq7AJrp92nVka7o75BJHE/s800/hollowpoint3392.jpg", "comment_count": 0 }, { "title": "the black prince", "url": "https://cocktailvirgin.blogspot.com/2018/03/the-black-prince.html", "published": "2018-03-20T08:00:00.000-04:00", "updated": "2018-03-20T08:00:19.164-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "The Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "averna", "bitters (orange)", "punt e mes", "rum" ], "ingredients": [ "2 oz Zacapa 23 Rum", "3/4 oz Punt e Mes", "1/2 oz Averna", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Zacapa 23 Rum\n3/4 oz Punt e Mes\n1/2 oz Averna\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I turned to\nThe Death & Co. Cocktail Book\nfor a nightcap. There, in the Manhattan variation section was Phil Ward's 2008 Black Prince that reminded me of the dark rum-laden\nPalm Viper\nthat I recently had. Once in the glass, the Black Prince shared a molasses and grape bouquet to the nose. Next, grape and caramel mingled on the sip, and rich rum melding into bitter herbal flavors characterized the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2ZSTt_pHOIYC5INn1dT-27iCbeq7jxptaS2jApoDUoPjoMKH2WFI0PRAMqAwwoTb_Hl7Tef2Oqyi0d7Ip7yPiyybg7YWKLvQoU0PPuL3Lc1h4RxfZRdhzI2BrCkJAJPaO4NWu0KAmAmH/s320/blackprince3394.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2ZSTt_pHOIYC5INn1dT-27iCbeq7jxptaS2jApoDUoPjoMKH2WFI0PRAMqAwwoTb_Hl7Tef2Oqyi0d7Ip7yPiyybg7YWKLvQoU0PPuL3Lc1h4RxfZRdhzI2BrCkJAJPaO4NWu0KAmAmH/s800/blackprince3394.jpg", "comment_count": 0 }, { "title": "lander's punch", "url": "https://cocktailvirgin.blogspot.com/2018/03/landers-punch.html", "published": "2018-03-21T08:00:00.000-04:00", "updated": "2018-03-21T08:00:08.738-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf-Astoria Bar Book", "year": 2016 }, "categories": [ "gin", "lemon juice", "rum", "simple syrup", "vermouth (dry)" ], "ingredients": [ "1 oz Appleton V/X Rum (Appleton Reserve)", "1 oz Tanqueray Malacca or No. 10 Gin (Malacca)", "1 oz Noilly Prat Dry Vermouth", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass filled with ice cubes or a large ice sphere (large cube), and garnish with freshly graded nutmeg and orange peel.", "body_text": "1 oz Appleton V/X Rum (Appleton Reserve)\n1 oz Tanqueray Malacca or No. 10 Gin (Malacca)\n1 oz Noilly Prat Dry Vermouth\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup\nShake with ice, strain into a double old fashioned glass filled with ice cubes or a large ice sphere (large cube), and garnish with freshly graded nutmeg and orange peel.\nTwo Wednesdays ago, I looked to the 2016\nThe Waldorf-Astoria Bar Book\nfor the evening's libation. In searching for something citrussy, I ended upon the Lander's Punch that had a curious split spirits base of gin and rum. Gin and rum have paired well together in old drinks like the\nSirius\nand new ones like the\nAstoria, Oregon\n, and Privateer Rum does make a rum-based gin (or a gin out of cane neutral spirits); however, the combination still struck me as a bit quirky. The recipe stemmed from bartender and book author Frank Caiafa looking at the Lander's recipe of the 1935\nThe Old Waldorf-Astoria Bar Book\nwith equal parts Jamaican rum, Gordon's Gin, French vermouth, and lemon juice and wondering what he could do with it. Even with making the vermouth a blanc and the rum a slightly sweetened one like Tanqueray Malacca left the Lander's rather tart. Instead, he split the lemon component with syrup to make a better balanced libation that he renamed Lander's Punch.\nThe Lander's Punch began with an orange and woody spice aroma; the nose was extra orange-y for I interpreted the instructions as freshly grating an orange peel, but it could be parsed as adding an orange twist which would yield something a bit more subtle to the nose. Next, a somewhat sweet white wine and lemon sip gave way to caramel rum transitioning into drier gin and vermouth notes on the swallow that were perhaps made a bit tart on the finish by the citrus.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOrermpeHItAaR04RsGOH88RhyphenhyphenwnP048SUPdtLBbaGCs47LHyJOVoTHnen4VFVgp-PtFs8UTuZAahf7FQlvpaBxHz7Ca2DETjqvQuONgd8o803NwpUkMmUWHjjCmTzho4dgwsxinzZ0va/s320/landerspunch.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOrermpeHItAaR04RsGOH88RhyphenhyphenwnP048SUPdtLBbaGCs47LHyJOVoTHnen4VFVgp-PtFs8UTuZAahf7FQlvpaBxHz7Ca2DETjqvQuONgd8o803NwpUkMmUWHjjCmTzho4dgwsxinzZ0va/s800/landerspunch.jpg", "comment_count": 0 }, { "title": "king of birds", "url": "https://cocktailvirgin.blogspot.com/2018/03/king-of-birds.html", "published": "2018-03-22T08:00:00.000-04:00", "updated": "2018-03-22T08:00:27.776-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "benedictine", "creme de cacao", "quinquina", "scotch" ], "ingredients": [ "1 oz Blended Scotch (Famous Grouse)", "1/4 oz Smoky Single Malt (Laphroaig 10 Year)", "1 oz Bonal Gentiane-Quinquina", "1/2 oz Benedictine", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 dash Absinthe (12 drops St. George)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Blended Scotch (Famous Grouse)\n1/4 oz Smoky Single Malt (Laphroaig 10 Year)\n1 oz Bonal Gentiane-Quinquina\n1/2 oz Benedictine\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 dash Absinthe (12 drops St. George)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Thursdays ago, a discussion about stirred tequila drinks reminded me of my mezcal-based\nAsk the Dust\n, and I thought about the interplay of Byrhh Quinquina and crème de cacao. I also wondered if it would work with another quinquina, namely Bonal, and whether the smoke was necessary. To keep the smoke element, I considered Scotch as a base spirit, especially since Scotch and Bonal have paired well in drinks like the\nGolden Dog\nand\nSinister Street\n. Finally, Benedictine seemed like a good way to round out the drink, and for bitters, I returned to the Ask the Dust's absinthe.\nFor a name, I looked to my cocktail name list and felt that the REM song King of Birds matched the tone of the drink. In the glass, the King of Birds offered up bright lemon oil aromas that countered darker peat smoke ones. Next, malt and Bonal's grape danced on the sip, and the swallow paired Scotch and chocolate flavors that were followed by a bitter herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPny-OiUXhxmm_A2jJkuECy8CLoGRV91s5MGws1VAfS5aQao1xQ4oTmBr5bJUzDc7ERlbNC8CSuxD6MKRPj-8dlQoMoFzXr31vleSYzKK24RhTx_crvQwLavGxAbXtLFQGv_a4ZiNnX3P/s320/kingofbirds3400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPny-OiUXhxmm_A2jJkuECy8CLoGRV91s5MGws1VAfS5aQao1xQ4oTmBr5bJUzDc7ERlbNC8CSuxD6MKRPj-8dlQoMoFzXr31vleSYzKK24RhTx_crvQwLavGxAbXtLFQGv_a4ZiNnX3P/s800/kingofbirds3400.jpg", "comment_count": 0 }, { "title": "cowgirl in the sand", "url": "https://cocktailvirgin.blogspot.com/2018/03/cowgirl-in-sand.html", "published": "2018-03-23T08:00:00.000-04:00", "updated": "2019-07-13T16:16:58.253-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jake Bliven", "source": "OnTheBar", "year": null }, "categories": [ "creme de peche", "lime juice", "orgeat", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1/2 oz Crème de Peche (Briottet)", "1/2 oz Orgeat", "3/4 oz Lime Juice (*)" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a mint sprig (spend half lime shell).", "body_text": "1 1/2 oz Four Roses Bourbon\n1/2 oz Crème de Peche (Briottet)\n1/2 oz Orgeat\n3/4 oz Lime Juice (*)\nShake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a mint sprig (spend half lime shell).\n(*) Lemon might have been intended according to the comment, but I went with what was published.\nTwo Fridays ago, I decided make a drink that I had spotted on the\nOnTheBar\napp called the Cowgirl in the Sand. The recipe was crafted by Jake Bliven whom I had met at Portland Cocktail Week 2012 when he was an Oregon bartender, and now he is sharing his knowledge abroad at Yiamas Greeka Taverna in Taipei, Taiwan. The Cowgirl in the Sand had the format of an American whiskey Mai Tai akin to the\nBluegrass Ma Tai\n, but it had the elegant pairing of orgeat and peach liqueur that worked well in the\nHenry Trotter\ninstead of the more standard orgeat and curaçao one. Therefore, I was game to give this \"Tiki in the Continental South\" a try as my post-work shift libation.\nThe Cowgirl in the Sand proffered a nutty peach aroma with hints of Bourbon to the nose. Next, a creamy lime sip led into whiskey and nutty flavors on the swallow with a lime and peach finish. While my initial reaction reading the recipe was that lemon might work better here with the Bourbon than lime, the presence of crème de peche and orgeat seemed to smooth things over, and the lime was able to offer up some bitterness that would have been lacking in the lemon version.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFetHpyW0wQdQ5TsQY75XY2ZTp4i6NujngGduep8QtBLmFINT2FJUoyI9D_NhyjvV3c-dBELatdWMOfRGJEAhOgwv4cCIqkqnkv9E_TrT6lNeFOwKMtw7FJ68QQPbV3uSyYpUOKYPyLZu/s320/cowgirlsand3402.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFetHpyW0wQdQ5TsQY75XY2ZTp4i6NujngGduep8QtBLmFINT2FJUoyI9D_NhyjvV3c-dBELatdWMOfRGJEAhOgwv4cCIqkqnkv9E_TrT6lNeFOwKMtw7FJ68QQPbV3uSyYpUOKYPyLZu/s800/cowgirlsand3402.jpg", "comment_count": 1 }, { "title": "call of the wild", "url": "https://cocktailvirgin.blogspot.com/2018/03/call-of-wild.html", "published": "2018-03-24T08:00:00.000-04:00", "updated": "2018-03-24T08:00:35.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#ourfathers", "*original", "benedictine", "bitters (orange)", "chartreuse (yellow)", "gin", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rittenhouse Rye", "1 1/4 oz Gin Lane 1751 Old Tom Gin", "1/2 oz Benedictine", "1/2 oz Yellow Chartreuse", "2 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "1 1/4 oz Rittenhouse Rye\n1 1/4 oz Gin Lane 1751 Old Tom Gin\n1/2 oz Benedictine\n1/2 oz Yellow Chartreuse\n2 dash Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nFor my shift drink two Saturdays ago, I had planned out a mashup of two stirred drinks: the\nAlaska\nand the Frisco. The Frisco is the lesser known variation of the\nFrisco Sour\nthat lacks citrus that I traced back to Boothby's 1934 book, and it seemed like the lemon-containing version that perhaps first appeared in Embury's 1948 book won out. What links the recipes together are two factors: first, the structure of spirit balanced by liqueur (the Alaska does have orange bitters while the Frisco does not (with Angostura, the Frisco becomes a Monte Carlo)), and second, both were sites of American gold rushes. For a name, I dubbed this one after a Jack London book,\nCall of the Wild\n, set in the more Northern rush.\nThe Call of the Wild sought out the nose with lemon, pine, and honey notes. Next, honey, lemon, and malt gently filled the sip, and the swallow was a bit rougher with rye, spice, and minty herbal flavors. Overall, the combination of Yellow Chartreuse and Benedictine paired rather well as they have since the duo was first published in 1895 in George Kappeler's\nModern American Drinks\nwith the\nWidow's Kiss\nin George Kappeler's\nModern American Drinks\nand a few years later in Edward Spencer's 1903\nThe Flowing Bowl\nwith the\nColleen Bawn\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjzW0eivXuV0agUO8hcWi9BsMcxENcVg2Zv-HyY9gU31KOzll61YyIJV0OG4ZURcZUDqAztr6VGOcnNJpM9-UMFgA4JNPLuZaUefYxVu8rGtu3MQALPBrsZBEkTKHgrm4hQM4Faet_m7g/s320/callofthewild.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjzW0eivXuV0agUO8hcWi9BsMcxENcVg2Zv-HyY9gU31KOzll61YyIJV0OG4ZURcZUDqAztr6VGOcnNJpM9-UMFgA4JNPLuZaUefYxVu8rGtu3MQALPBrsZBEkTKHgrm4hQM4Faet_m7g/s800/callofthewild.jpg", "comment_count": 0 }, { "title": "a purple unicorn tangoing with a turtle", "url": "https://cocktailvirgin.blogspot.com/2018/03/a-purple-unicorn-tangoing-with-turtle.html", "published": "2018-03-25T08:00:00.000-04:00", "updated": "2018-03-25T08:00:32.438-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "ourfathers" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Our Fathers", "year": null }, "categories": [ "#ourfathers", "*original", "chartreuse (green)", "cream", "egg white", "gin", "lime juice", "maraschino", "soda" ], "ingredients": [ "1 oz Bully Boy \"Our Fathers\" Gin", "1 oz Green Chartreuse", "1 oz Luxardo Maraschino Liqueur", "1 oz Lime Juice", "1 1/2 oz Heavy Cream", "1 Egg White", "4-5 drops Orange Blossom Water" ], "instructions": "Shake once without ice and once with ice, strain into a tall glass with 3-4 oz soda water, and garnish with an orange twist.", "body_text": "1 oz Bully Boy \"Our Fathers\" Gin\n1 oz Green Chartreuse\n1 oz Luxardo Maraschino Liqueur\n1 oz Lime Juice\n1 1/2 oz Heavy Cream\n1 Egg White\n4-5 drops Orange Blossom Water\nShake once without ice and once with ice, strain into a tall glass with 3-4 oz soda water, and garnish with an orange twist.\nTwo Saturdays ago, one of my old coworkers and his friends stopped by Our Fathers for drinks. For his last round, he requested something strange; I replied by asking \"How strange? What do you think this is -- Drink or something? ...Like a 'purple unicorn tango-ing with a turtle' strange?\" That gave him pause, and then he answered, \"Yes, I want\nthat\ndrink!\" I wandered off for a second to think, and what popped into my head was beginning with the\nRamos Gin Fizz\n, taking out the gin, citrus, and sugar syrup, and replacing it with a\nLast Word\n. Given that he loved both drinks on their own, he was rather pleased and declared that this lived up to the name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCG4FOG3-4wBxwtcor7-S8lHjaLmc3Zfvqql-nQ6pQXsyjlXVFQTzGeQadBXut4K22PjuHN72c0Bsh2rM5wOO5kxoyyfvNBQDpJx0M54J7xILZfb_MQM7uw-lHWiH3j_WHa_VEO3jA2Jt/s320/purpleunicorn.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCG4FOG3-4wBxwtcor7-S8lHjaLmc3Zfvqql-nQ6pQXsyjlXVFQTzGeQadBXut4K22PjuHN72c0Bsh2rM5wOO5kxoyyfvNBQDpJx0M54J7xILZfb_MQM7uw-lHWiH3j_WHa_VEO3jA2Jt/s800/purpleunicorn.jpg", "comment_count": 0 }, { "title": "will robinson", "url": "https://cocktailvirgin.blogspot.com/2018/03/will-robinson.html", "published": "2018-03-25T10:00:00.000-04:00", "updated": "2018-03-25T10:00:10.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Stephen Warner", "source": "The Cocktail Collective", "year": 2010 }, "categories": [ "aperol", "egg white", "lemon juice", "simple syrup", "soda", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rittenhouse 100 Rye (1 1/2 oz)", "1/2 oz Aperol", "1/2 oz Simple Syrup", "1/4 oz Lemon Juice (1/2 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a rocks glass with ice, top with soda water (1 oz), and garnish with lemon (lemon twist).", "body_text": "1 1/4 oz Rittenhouse 100 Rye (1 1/2 oz)\n1/2 oz Aperol\n1/2 oz Simple Syrup\n1/4 oz Lemon Juice (1/2 oz)\n1 Egg White\nShake once without ice and once with ice, strain into a rocks glass with ice, top with soda water (1 oz), and garnish with lemon (lemon twist).\nAfter work on Sunday two weeks ago, we had replenished our egg supply so I was able to make a recipe that I had spotted in the 2010\nThe Cocktail Collective\nbook called the Will Robinson. What I first assumed was a\nLost in Space\nreference was created by bartender Stephen Warner then of Arlington, Virginia, as a Whiskey Silver Fizz of sorts with Aperol and ice in the mix (Fizzes unlike Collins lack ice in the final build). The other possibility on the name was a nod to the\nOld Pal\nthat Harry McElhone attributed to newspaper writer and barfly William Robertson; while the Old Pal contains whiskey and Campari, the Perfect Pal in the link has Aperol as the bittering agent.\nOnce prepared, the Will Robinson offered no danger but a lemon and bitter orange bouquet to the nose. Next, a creamy lemon, orange, and malt sip jettisoned into rye spice leading into a dry, lightly bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6Mqm1wgIUDM_LqKa0nB0e3a8sqNU8NtEKwMa0x3TrVx-a5JsbUmBPWCGRwkM7bhcd6N4stHpCP9bC8CuA1pJdsY6eNPPMT4yOSe-SsQEoewMPwOg_BuvWeUxQUU9LlrNAMRlb2a04tNJ/s320/willrobinson3404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6Mqm1wgIUDM_LqKa0nB0e3a8sqNU8NtEKwMa0x3TrVx-a5JsbUmBPWCGRwkM7bhcd6N4stHpCP9bC8CuA1pJdsY6eNPPMT4yOSe-SsQEoewMPwOg_BuvWeUxQUU9LlrNAMRlb2a04tNJ/s800/willrobinson3404.jpg", "comment_count": 0 }, { "title": "fireside flip", "url": "https://cocktailvirgin.blogspot.com/2018/03/fireside-flip.html", "published": "2018-03-26T08:00:00.000-04:00", "updated": "2018-03-26T08:00:13.760-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Ryan Chetiyawardana", "source": "Good Things to Drink with Mr. Lyan & Friends", "year": null }, "categories": [ "bitters (Angostura)", "egg", "honey", "scotch", "sloe gin" ], "ingredients": [ "1 oz Honey-style Scotch (1 1/2 Famous Grouse)", "1 1/4 oz Sloe Gin (1 oz Atxa Patxaran)", "1 Tbsp Honey (1/2 oz Honey Syrup)", "1 coin Ginger", "1 dash Angostura Bitters", "1 Whole Egg" ], "instructions": "Muddle ginger in the honey (in the Scotch), add rest of the ingredients, and shake once without ice and once with ice. Strain into a sherry glass and garnish with freshly grated nutmeg.", "body_text": "1 oz Honey-style Scotch (1 1/2 Famous Grouse)\n1 1/4 oz Sloe Gin (1 oz Atxa Patxaran)\n1 Tbsp Honey (1/2 oz Honey Syrup)\n1 coin Ginger\n1 dash Angostura Bitters\n1 Whole Egg\nMuddle ginger in the honey (in the Scotch), add rest of the ingredients, and shake once without ice and once with ice. Strain into a sherry glass and garnish with freshly grated nutmeg.\nTwo Mondays ago, I was the midst of reading Ryan Chetiyawardana's\nGood Things to Drink with Mr. Lyan & Friends\nwhen I spotted his Fireside Flip. The recipe reminded me of Scott Holliday's\nPenicillin Flip\nwith sloe plum flavors added to the mix. Once prepared, the Fireside Flip gave forth a woody spice from the nutmeg along with cherry-like berry aromas to the nose. Next, a rich, creamy honey-tinged sip gave way to Scotch and dark fruit on the swallow along with ginger and hints of clove and allspice on the finish. Moreover, there was something lemony going on in both the sip and the swallow that perhaps could be attributed to the ginger component. Indeed, when the drink was freshly made and cold, it yielded these lemony notes, and as things warmed up over time, the distinctly ginger flavors came forward with reduced contributions from the sloe plum and lemony element.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VVzNRN4IH0Nt3AP1JMUrvThuDBclHeBXOynGuMDsbYjhMwfZqsV-TjkSZGRXOc0IlNW9vhpLPdL6Q5bO3UK7iDgB2sH95qBZw1GoPUm1yvPDLAzYzh5WEkKjXgTZh2FS5TIT1PHJvqci/s320/firesideflip3405.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VVzNRN4IH0Nt3AP1JMUrvThuDBclHeBXOynGuMDsbYjhMwfZqsV-TjkSZGRXOc0IlNW9vhpLPdL6Q5bO3UK7iDgB2sH95qBZw1GoPUm1yvPDLAzYzh5WEkKjXgTZh2FS5TIT1PHJvqci/s800/firesideflip3405.jpg", "comment_count": 0 }, { "title": "salamander", "url": "https://cocktailvirgin.blogspot.com/2018/03/salamander.html", "published": "2018-03-27T08:00:00.000-04:00", "updated": "2018-03-27T08:00:00.649-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "dubonnet", "quinquina", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye Whiskey (1 1/2 oz Rittenhouse)", "2 dash Dubonnet (1 oz Bonal Gentiane-Quina)", "1 dash Picon Bitters (1/2 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 jigger Rye Whiskey (1 1/2 oz Rittenhouse)\n2 dash Dubonnet (1 oz Bonal Gentiane-Quina)\n1 dash Picon Bitters (1/2 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nTwo Tuesday nights ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a nightcap. There, I uncovered the Salamander that I thought would be intriguing Manhattan-sort of riff with Bonal in place of Dubonnet as the quinquina. In the glass, the Salamander proffered a grape meets dark, caramelly orange nose. Next, a semi-dry grape with caramel notes on the sip yielded a whiskey and bitter orange swallow that finished cleanly save for some lingering bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJhmVMEM4D8xLkN5Eb918nXZE7H4Rjj2WiGDo1G0jlEs4WxLM-4r1tj6tEZY_NVEXLJQ5uio9772G6yqlOKJsuD7TRHcw087lq1tOyhiyyXzMJNGnCPE9WavFL6OWmP05inY222nDUBxP/s320/salamander3415.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJhmVMEM4D8xLkN5Eb918nXZE7H4Rjj2WiGDo1G0jlEs4WxLM-4r1tj6tEZY_NVEXLJQ5uio9772G6yqlOKJsuD7TRHcw087lq1tOyhiyyXzMJNGnCPE9WavFL6OWmP05inY222nDUBxP/s800/salamander3415.jpg", "comment_count": 0 }, { "title": "a thousand blue eyes", "url": "https://cocktailvirgin.blogspot.com/2018/03/a-thousand-blue-eyes.html", "published": "2018-03-28T08:00:00.000-04:00", "updated": "2018-03-28T08:00:17.190-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Nick Detrich", "source": "Cure", "year": 2012 }, "categories": [ "bitters (aromatic)", "gin", "lemon juice", "simple syrup", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Noilly Prat Dry Vermouth", "1/2 oz Tanqueray Gin", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "5 drop Orange Blossom Water", "5 drop Bittermens Boston Bittahs (10 drop Bittermens Burlesque Bitters)" ], "instructions": "Shake with ice, strain into a double old fashioned glass filled with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Noilly Prat Dry Vermouth\n1/2 oz Tanqueray Gin\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n5 drop Orange Blossom Water\n5 drop Bittermens Boston Bittahs (10 drop Bittermens Burlesque Bitters)\nShake with ice, strain into a double old fashioned glass filled with ice, and garnish with a lemon twist.\nTwo Wednesdays ago, I uncovered a recipe for a low proof or aperitif-style Sour that was served at the Cure in New Orleans circa 2012 called A Thousand Blue Eyes. The recipe was crafted by co-owner Nick Detrich, and he posted that recipe on the\nBarNotes\napp shortly after it appeared on the menu. With vermouth being more abundant than the gin in this Sour, it reminded me of Robert Vermeire's\nX.Y.Z.\nfrom\nCocktails: How to Mix Them\nwith added touches of orange blossom water and bitters (besides not including sweet vermouth in the mix) here.\nIn the glass, A Thousand Blue Eyes presented a lemon oil aroma that preceded a tart lemon balanced by sweet white wine sip. Next, the gin's juniper and other botanicals joined the lemon flavors and vermouth's herbal elements on the swallow with a rather floral orange blossom water finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOG-fdOFMCHRMfGyvaS3_g_dw3IxKVGuUHo7oSzJWeRyqoOyyfrJg6Pb7MFnANUoL83TTfT9IyqaC9xl2sKZdhmHI9Yh-CwAiy2WiSOLb2qGDxZQOkGN1nHKIeiKC2PavCMtLtOoU4fX5Y/s320/thousandblueeye3416.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOG-fdOFMCHRMfGyvaS3_g_dw3IxKVGuUHo7oSzJWeRyqoOyyfrJg6Pb7MFnANUoL83TTfT9IyqaC9xl2sKZdhmHI9Yh-CwAiy2WiSOLb2qGDxZQOkGN1nHKIeiKC2PavCMtLtOoU4fX5Y/s800/thousandblueeye3416.jpg", "comment_count": 0 }, { "title": "cuban", "url": "https://cocktailvirgin.blogspot.com/2018/03/cuban.html", "published": "2018-03-29T08:00:00.000-04:00", "updated": "2018-03-29T08:00:05.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (orange)", "gin", "grenadine", "herbsainte", "maraschino", "vermouth (dry)" ], "ingredients": [ "2/3 Gin (1 1/2 oz Beefeater)", "2 dash Maraschino (1/4 oz Luxardo)", "2 dash French Vermouth (3/4 oz Noilly Prat Dry)", "3 dash Grenadine (3/8 oz)", "1 dash Ojen or Orange Bitters (1/8 oz Herbsaint + 1 dash Regan's Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 Gin (1 1/2 oz Beefeater)\n2 dash Maraschino (1/4 oz Luxardo)\n2 dash French Vermouth (3/4 oz Noilly Prat Dry)\n3 dash Grenadine (3/8 oz)\n1 dash Ojen or Orange Bitters (1/8 oz Herbsaint + 1 dash Regan's Orange)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nFor an after-dinner drink two Thursdays ago, I began perusing\nPioneers of Mixing at Elite Bars: 1903-1933\nfor an intriguing gem. There, I spotted the Cuban that appeared like an\nImproved\nAtta Boy from the\nSavoy Cocktail Book\n(gin, dry vermouth, grenadine). While I could not figure out why this one was called the Cuban, the combination of grenadine and Maraschino reminded me of Cuban delights like the\nMary Pickford\nthat was first mentioned in the 1928\nWhen It's Cocktail Time in Cuba\nand the\nMarco Antonio\nfrom the 1935\nLa Florida Cocktail Book\n.\nIn the glass, the Cuban shared an orange, fruity, and anise bouquet with hints of nuttiness. Next, a semi-dry berry and white wine sip gave way to gin, nutty cherry, and absinthe-like flavors. Overall, I was quite pleased with the fruit and herbal complexity of this combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1qJLxqktwPc3RXmsOhD3Pw2XtbMvvcAkCIGL1OADX0h9JjtcdlvcQzki9wnIyWpHRDAhP_IfpRUs6NyjpdmTmNOA562g6YJUtnTE255SGgSiMpLG2C0N3_22mHEFb0uUx5LsyTKVmHIb/s320/cuban3421.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1qJLxqktwPc3RXmsOhD3Pw2XtbMvvcAkCIGL1OADX0h9JjtcdlvcQzki9wnIyWpHRDAhP_IfpRUs6NyjpdmTmNOA562g6YJUtnTE255SGgSiMpLG2C0N3_22mHEFb0uUx5LsyTKVmHIb/s800/cuban3421.jpg", "comment_count": 0 }, { "title": "up jumped the devil", "url": "https://cocktailvirgin.blogspot.com/2018/03/up-jumped-devil.html", "published": "2018-03-30T08:00:00.000-04:00", "updated": "2018-03-30T08:00:36.290-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "chartreuse (green)", "cynar", "mezcal", "rum (white)" ], "ingredients": [ "1 oz Mezcal (Fidencio Espadin Joven)", "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "3/4 oz Cynar", "1/4 oz Green Chartreuse", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Mezcal (Fidencio Espadin Joven)\n1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n3/4 oz Cynar\n1/4 oz Green Chartreuse\n2 dash Mole Bitters (Bittermens)\nStir with ice and strain into a rocks glass.\nTwo Friday nights ago, I learned that it was National Artichoke Day, and I started scheming a Cynar-laden nightcap for myself when I got home from work. My mind latched onto the combination of mezcal and rhum agricole that worked so memorably in the\nMiracles Take Longer\n, especially since both spirits work rather well individually with Cynar such as in the\nMidnight Maurader\nand\nTomb of the Caribs\n, respectively. To round out the flavor profile, I added a touch of Green Chartreuse which worked elegantly with Cynar in drinks like the\nToto\nas well as a few dashes of molé bitters to tie things together. For a name, the smoke and funk aspects made me think of the Nick Cave & the Bad Seed's song title\nUp Jumped the Devil\n.\nUp Jumped the Devil began with an almost rubbery smoke and vegetal funk nose. Next, Cynar's caramel on the sip led into smoky agave, grassy, and herbal flavors on the swallow with a chocolate-tinged finish. While definitely an aggressive profile to match the name, I found the combination perfect for my mood that evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruyovETiEjQBECZspnFhukidHWk75wCBZfd2mC6utFeCmb_cCPO1B-YjBFH2UuXTJAaOSS4EGT5xEodQpxkleyRN6ncirJTYxXGGb7b9fLu54-3atu1tQ_vcEv69KwtlReM0QjZl5Tmp7/s320/upjumpedthedevil3422.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruyovETiEjQBECZspnFhukidHWk75wCBZfd2mC6utFeCmb_cCPO1B-YjBFH2UuXTJAaOSS4EGT5xEodQpxkleyRN6ncirJTYxXGGb7b9fLu54-3atu1tQ_vcEv69KwtlReM0QjZl5Tmp7/s800/upjumpedthedevil3422.jpg", "comment_count": 0 }, { "title": "the armande", "url": "https://cocktailvirgin.blogspot.com/2018/03/the-armande.html", "published": "2018-03-31T08:00:00.000-04:00", "updated": "2018-03-31T08:00:04.516-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Naomi Lesley", "source": "Dear Irving", "year": null }, "categories": [ "bitters (mole)", "creme de cacao", "rum", "whiskey (Bourbon)" ], "ingredients": [ "2 dash Bittermens Mole Bitters", "2 bsp Tempus Fugit Crème de Cacao (1/4 oz)", "1 oz Appleton Estate 12 Year Rum (Appleton Reserve)", "1 oz Old Forester Bonded Bourbon (Old Grand-Dad Bonded)" ], "instructions": "Build in a rocks glass, add ice, and stir.", "body_text": "2 dash Bittermens Mole Bitters\n2 bsp Tempus Fugit Crème de Cacao (1/4 oz)\n1 oz Appleton Estate 12 Year Rum (Appleton Reserve)\n1 oz Old Forester Bonded Bourbon (Old Grand-Dad Bonded)\nSalt or Saline Solution to Taste (1 pinch Salt)\nBuild in a rocks glass, add ice, and stir.\nTwo Saturdays ago, I reached for Amanda Schuster's\nNew York Cocktails\nand landed on the Armande. The recipe was crafted by Naomi Lesley at Dear Irving as a tribute to the character from the film\nChocolat\n. Once built, the Armande gave forth a Bourbon aroma with darker notes and a hint of chocolate on the nose. Next, caramel on the sip transitioned into whiskey, rum, and caramel-chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q5Mef97rivkUDcDhZIl4bieC7Prpt25Z-4V3oGV4s8R5qfdwvHp_W5RJfgBPC_4jK_og7emORp7Q-qatDkwOQSRFMqa00sy4LCxNIChc8P4WNh-3RMh3mbKE-6kF_8vibj91yviodgT9/s320/armande3425.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q5Mef97rivkUDcDhZIl4bieC7Prpt25Z-4V3oGV4s8R5qfdwvHp_W5RJfgBPC_4jK_og7emORp7Q-qatDkwOQSRFMqa00sy4LCxNIChc8P4WNh-3RMh3mbKE-6kF_8vibj91yviodgT9/s800/armande3425.jpg", "comment_count": 0 }, { "title": "cuban cocktail #6", "url": "https://cocktailvirgin.blogspot.com/2018/04/cuban-cocktail-6.html", "published": "2018-04-01T08:00:00.000-04:00", "updated": "2018-04-01T08:00:48.960-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "apricot liqueur", "grenadine", "lime juice", "rum" ], "ingredients": [ "1 oz Bacardi Rum (1 1/2 oz Plantation 3 Star)", "1/2 oz Apricot Brandy (Rothman & Winter)", "1/2 oz Grenadine" ], "instructions": null, "body_text": "1 oz Bacardi Rum (1 1/2 oz Plantation 3 Star)\n1/2 oz Apricot Brandy (Rothman & Winter)\n1/2 oz Grenadine\nJuice of 1/2 Lime (1/2 oz)\nMix in a blender with ice and serve frappé in a champagne glass (shake with ice and strain into a cocktail coupe).\nIn search of something refreshing two Sunday nights ago, I began flipping through Trader Vic's 1947\nBartender's Guide\n. What caught my thirst was the Cuban Cocktail #6 which was very different from the Cuban Cocktail from a few nights ago but closer to the\nCuban Cocktail #2\ngiven the apricot. More than either of those two namesake drinks, it appeared like a\nPeriodista\nwith grenadine subbing in for the orange liqueur. Moreover, the combination of spirit, citrus, apricot liqueur, and grenadine reminded me of the gin-based\nBermudian\nalso known as the Bermuda Rose or the Boston Cocktail (perhaps renamed as such in 1935 for the first edition of the\nMr. Boston\ndrink book).\nThe Cuban Cocktail #6 shared an apricot and fruity bouquet that preceded a lime, berry, and hints of orchard fruit sip. Next, the swallow began with rum and apricot flavors before leading into berry notes from the grenadine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJ8kcxGtdIsa77RnDk0mlfKPqZoihzvt1k2AqyVhLL78N-UJgOkr9SGuJ97gXDZ9aYbybMtdJETRVYOoiWC9JjM7QpQS7Ul4w_QAQ4q_xIRLQ5Ufk9aUWDQ6S51PxJMW8dHDcOgTvHeBr/s320/cuban6_3427.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJ8kcxGtdIsa77RnDk0mlfKPqZoihzvt1k2AqyVhLL78N-UJgOkr9SGuJ97gXDZ9aYbybMtdJETRVYOoiWC9JjM7QpQS7Ul4w_QAQ4q_xIRLQ5Ufk9aUWDQ6S51PxJMW8dHDcOgTvHeBr/s800/cuban6_3427.jpg", "comment_count": 0 }, { "title": "coronation", "url": "https://cocktailvirgin.blogspot.com/2018/04/coronation.html", "published": "2018-04-02T08:00:00.000-04:00", "updated": "2018-04-02T08:00:29.379-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "gin", "orgeat", "vermouth (dry)" ], "ingredients": [ "2/3 Plymouth Gin (1 1/2 oz Beefeater Gin)", "2 dash French Vermouth (1 oz Noilly Prat Dry)", "2 dash Orgeat (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake (stir) with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 Plymouth Gin (1 1/2 oz Beefeater Gin)\n2 dash French Vermouth (1 oz Noilly Prat Dry)\n2 dash Orgeat (1/2 oz)\n1 dash Orange Bitters (Regan's)\nShake (stir) with ice and strain into a cocktail glass; I added an orange twist.\nFor a nightcap two Monday nights ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Coronation in the gin section that differed from the\nCoronation Cocktail\nfrom the 1905\nHoffman House Bartender's Guide\n. The Martini with orgeat formula reminded me though of the\nPioneers\n'\nRemembrance\nwhich also had absinthe in the mix. As for the name, two possible British coronations around the book's range include the 1902 crowning of Edward VII and the 1911 one with George V; the latter one was already captured in cocktail lore with the\nKing George V\nso perhaps he was the more tipple-worthy one.\nThe Coronation gave forth an orange, pine, and hints of almond nose that came across as almost tropical. Next, a creamy white grape sip slid into gin and nutty orgeat flavors on the swallow with a floral orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErdtACqm9OFjy7G3C7xBVmqydcTfBH2_GRnwR3zOk60-cH0fr_uEIzxE10fJqpfbwTM2b4xzGiT0O67MAMcpXYHEnkbq5KRaaeQMRsIulwNU6n_lGtwnVFu8R7d8zxaf-hg_6i4AmkK9j/s320/coronation3429.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErdtACqm9OFjy7G3C7xBVmqydcTfBH2_GRnwR3zOk60-cH0fr_uEIzxE10fJqpfbwTM2b4xzGiT0O67MAMcpXYHEnkbq5KRaaeQMRsIulwNU6n_lGtwnVFu8R7d8zxaf-hg_6i4AmkK9j/s800/coronation3429.jpg", "comment_count": 0 }, { "title": "calva dorsa royal", "url": "https://cocktailvirgin.blogspot.com/2018/04/calva-dorsa-royal.html", "published": "2018-04-03T08:00:00.000-04:00", "updated": "2018-04-03T08:00:16.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "absinthe", "calvados", "champagne", "st. germain" ], "ingredients": [ "1 1/2 oz Busnel VSOP Calvados (Boulard VSOP)", "1/2 oz St. Germain (St. Elder)", "2 dash Vieux Pontarlier Absinthe (1 scant bsp Kübler)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and top with dry Champagne (1 1/2 oz Willm Blanc de Blancs).", "body_text": "1 1/2 oz Busnel VSOP Calvados (Boulard VSOP)\n1/2 oz St. Germain (St. Elder)\n2 dash Vieux Pontarlier Absinthe (1 scant bsp Kübler)\nStir with ice, strain into a cocktail coupe, and top with dry Champagne (1 1/2 oz Willm Blanc de Blancs).\nTwo Tuesdays ago, I reached for the\nDeath & Co. Cocktail Book\nand uncovered Phil Ward's 2008 Calva Dorsa Royal. Calva Dorsa meaning \"bald summit\" refers to the chart indicator on 17th century maps for two cliff zones on the Norman coast that signified to sailors where the harbor was; sailors soon contracted this to Calvados, and later, the name stuck to the apple brandy produced in that region. For this drink, Phil Ward stuck to his template of spirit + liqueur + absinthe +/- a wine element that he utilized in the\nCooper Union\nand\nJoy Division\nwith the Calva Dorsa Royal like the Cooper Union opting for St. Germain as the sweetener. True to the Royal aspect of the name, this one was lightened with sparkling wine.\nThe Calva Dorsa Royal presented an apple and anise bouquet to the nose. Next, a carbonated white wine sip gave hints of apple notes, and the swallow followed up with the rest of the apple flavors along with elderflower and absinthe's anise. Overall, the whole combination came across much like a sparkling hard cider.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EOqCb_6KxF0jZuoWll1N9n9wt-29dYhYBNb8czEGGQbqWypgwhJwoQS-eVMJFfQc5O51T-_R8ue2LVk1TLmemTWWQzz5oj8xlT3KVD3UbZ25ZZ-1bwqYdgIV70FhIgTQy8zc_eP1U937/s320/calvadorsa3431.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EOqCb_6KxF0jZuoWll1N9n9wt-29dYhYBNb8czEGGQbqWypgwhJwoQS-eVMJFfQc5O51T-_R8ue2LVk1TLmemTWWQzz5oj8xlT3KVD3UbZ25ZZ-1bwqYdgIV70FhIgTQy8zc_eP1U937/s800/calvadorsa3431.jpg", "comment_count": 0 }, { "title": "fiery cross", "url": "https://cocktailvirgin.blogspot.com/2018/04/fiery-cross.html", "published": "2018-04-03T11:26:00.001-04:00", "updated": "2018-04-03T11:40:38.892-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "apricot liqueur", "bitters (Angostura)", "lime juice", "rum", "tea" ], "ingredients": [ "1 1/2 oz Don Q Añejo Rum", "3/4 oz Depaz Rhum Agricole", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Green Tea Syrup (*)", "1/2 oz Lime Juice", "1 dash Angostura Bitters", "12 drop St. George Absinthe" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (freshly grated nutmeg and a paper umbrella).", "body_text": "1 1/2 oz Don Q Añejo Rum\n3/4 oz Depaz Rhum Agricole\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Green Tea Syrup (*)\n1/2 oz Lime Juice\n1 dash Angostura Bitters\n12 drop St. George Absinthe\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (freshly grated nutmeg and a paper umbrella).\n(*) A strong 5 minute steep of green tea, remove tea leaves, mix in an equal part of sugar, and stir to dissolve.\nOn the Reddit's Cocktails forum, one of the moderators, Hebug, wrote me inquiring if I would like to help him with an event akin to Mixology Monday but more adapted to the Reddit structure than the blogging one. As a successor of Mixology Monday, I ended up dubbing this project Tipple Tuesday; it was a name that I had reserved in case Paul Clarke was unwilling to open up Mixology Monday after he had shelved the project himself. In the end, Paul opened up an account for me on the Mixology Monday site, and I was able to run it for a few dozen more events under that aegis.\nFor a starter event for Tipple Tuesday (click\nhere\n), I opted an experiment utilizing the\nMr. Potato Head\ntechnique where ingredients are swapped out for others (of similar style) while maintaining the drink skeleton intact. This technique is one that Phil Ward praises, and it has generated him drinks like the Oaxacan Old Fashioned and the Final Ward. As a Mr. Potato Head body for this event, I selected the\nTest Pilot\nwhich has yielded me success in the past as a tinkering model with such drinks as the\nFiji Mermaid\nand the\nNavigator\n.\nFor the major change, I honed in on the two sweeteners, triple sec and falernum, and swapped them for apricot liqueur and green tea syrup for I wanted to keep one fruit and one spice element (spice as in the classic punch theory where tea fulfilled that aspect). Perhaps this combination was inspired by the\nKobayashi Maru\n, but there were many drink thoughts going through my head around the same time. Since apricot pairs elegantly with rhum agricole such as in the\nRhum Agricot\nand\nAbricot Vieux\n, I changed the lesser rum to rhum agricole and moved the original's light Puerto Rican rum to the larger volume one (replacing dark Jamaican rum).\nFor a name, I focused in on the tea element and named this after one of the famous 19th century British tea clipper ships, the Fiery Cross. Once prepared, the Fiery Cross greeted the nose with aromas of nutmeg and orchard fruit from the apricot and lime combination. Next, the lime and orchard fruit notes continued on into the sip, and the swallow offered the rum flavors and grassy tea merging with apricot with the absinthe's anise popping in on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhaNkihx8rho2LReQPI-hsarkhBwlwXOhd6u7mJOjJBCsF82VDJ-o1erCp3fe8oc4loh-enGpxWfEbw4srXsR-8EOA6jdasXM3osc8IJTKkE3nleJdkUw9DahVNiAxEO7HP9HBnXFSgtZ/s320/fierycross3463.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhaNkihx8rho2LReQPI-hsarkhBwlwXOhd6u7mJOjJBCsF82VDJ-o1erCp3fe8oc4loh-enGpxWfEbw4srXsR-8EOA6jdasXM3osc8IJTKkE3nleJdkUw9DahVNiAxEO7HP9HBnXFSgtZ/s800/fierycross3463.jpg", "comment_count": 0 }, { "title": "x marks the spot", "url": "https://cocktailvirgin.blogspot.com/2018/04/x-marks-spot.html", "published": "2018-04-04T08:00:00.000-04:00", "updated": "2018-04-04T08:00:32.746-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf-Astoria Bar Book", "year": 2016 }, "categories": [ "creme de banane", "egg white", "ginger liqueur", "lime juice", "orange juice", "pimento dram", "rum (white)" ], "ingredients": [ "1 1/2 oz Appleton Estate White Rum (Privateer Silver)", "1/2 oz Giffard Banane du Bresil", "1/2 oz Domaine de Canton (King's Ginger)", "1/2 oz Lime Juice", "1/2 oz Orange Juice", "1 dash DeGroff Pimento Bitters (1 heavy bsp Hamilton's Allspice Dram)", "1/2 Egg White (1 Egg White)" ], "instructions": "Shake once without and once with ice, strain into a cocktail glass, and garnish with a floated star anise pod.", "body_text": "1 1/2 oz Appleton Estate White Rum (Privateer Silver)\n1/2 oz Giffard Banane du Bresil\n1/2 oz Domaine de Canton (King's Ginger)\n1/2 oz Lime Juice\n1/2 oz Orange Juice\n1 dash DeGroff Pimento Bitters (1 heavy bsp Hamilton's Allspice Dram)\n1/2 Egg White (1 Egg White)\nShake once without and once with ice, strain into a cocktail glass, and garnish with a floated star anise pod.\nAfter dinner two Wednesdays ago, I ventured into Frank Caiafa's 2016\nWaldorf-Astoria Bar Book\nfor something to wrap up the evening. There, I landed on the X Marks the Spot that seemed like a delightfully tropical egg white Sour. In the glass, the X Marks the Spot presented a banana and star anise aroma that preceded a creamy lime and orange sip. Next, rum, banana, ginger, and allspice flavors pleasantly mingled on the swallow to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlL-yz3918hcR537ZtNl-3Ds-KJTQaiRtaujVBKNWeo3Mbw8bqUEQtbjKaFKkGqTJtmmXm0tIuom1yXZ5UQYpsZ99dbofcJ_alTn8yD-OYwXXTslbgtSHSdhteOi_MONm2ndT0sIPEmNBB/s320/xmarksthespot3432.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlL-yz3918hcR537ZtNl-3Ds-KJTQaiRtaujVBKNWeo3Mbw8bqUEQtbjKaFKkGqTJtmmXm0tIuom1yXZ5UQYpsZ99dbofcJ_alTn8yD-OYwXXTslbgtSHSdhteOi_MONm2ndT0sIPEmNBB/s800/xmarksthespot3432.jpg", "comment_count": 0 }, { "title": "borgers", "url": "https://cocktailvirgin.blogspot.com/2018/04/borgers.html", "published": "2018-04-05T08:00:00.000-04:00", "updated": "2018-04-05T08:00:09.315-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "creme de noyaux", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Old Overholt)", "1/6 Sweet Vermouth (3/4 oz Maurin)", "1/6 Crème de Noyaux (1/4 oz Tempus Fugit)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a cherry garnish to the recipe.", "body_text": "2/3 Rye Whiskey (2 oz Old Overholt)\n1/6 Sweet Vermouth (3/4 oz Maurin)\n1/6 Crème de Noyaux (1/4 oz Tempus Fugit)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass; I added a cherry garnish to the recipe.\nTwo Thursdays ago, I began perusing\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I uncovered the Borgers that seemed like an interesting Manhattan riff with a touch of crème de noyaux in the mix. Once prepared, the Borgers' displayed the noyaux on the nose with a nutty note along with the more traditional Manhattan-esque rye spice and fruity aromas. Next, grape and malt paired on the sip, and the swallow gave forth whiskey, nutty, and cherry fruit flavors with a cinnamon and clove-spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3u1r1GnDDWLHQ_JNIzOCD-Bby92fMlwwLnxqrvmPxafyvnLS9-2ZZUTX_u_I5AnomXd8B4SUhqvpmMJHBsaVGLwgCOzNTWPr_uaRbTsh_gxWXJr37cAhyGqBEoBFYMOJHnsPkoXXzgC95/s320/borgers3435.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3u1r1GnDDWLHQ_JNIzOCD-Bby92fMlwwLnxqrvmPxafyvnLS9-2ZZUTX_u_I5AnomXd8B4SUhqvpmMJHBsaVGLwgCOzNTWPr_uaRbTsh_gxWXJr37cAhyGqBEoBFYMOJHnsPkoXXzgC95/s800/borgers3435.jpg", "comment_count": 0 }, { "title": "barrio viejo", "url": "https://cocktailvirgin.blogspot.com/2018/04/barrio-viejo.html", "published": "2018-04-06T08:00:00.000-04:00", "updated": "2018-04-06T08:00:18.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2011 }, "categories": [ "absinthe", "bitters (Angostura)", "bitters (Peychaud's)", "mezcal", "simple syrup", "tequila" ], "ingredients": [ "2 oz Añejo Tequila (Lunazul Reposado)", "1 tsp Cane Syrup or Rich Simple Syrup (JM Sirop de Canne)", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass rinsed with equal parts of absinthe (Pernod Absinthe) and mezcal (Sombra), and garnish with orange oils from a twist.", "body_text": "2 oz Añejo Tequila (Lunazul Reposado)\n1 tsp Cane Syrup or Rich Simple Syrup (JM Sirop de Canne)\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass rinsed with equal parts of absinthe (Pernod Absinthe) and mezcal (Sombra), and garnish with orange oils from a twist.\nAfter getting home from my bar shift two Friday nights ago, I selected from my\nFood & Wine: Cocktails\ncollection the 2011 edition. That book contained an agave section curated by Phil Ward while he was running Manhattan's Mayahuel bar, and one of the recipes that he presented was the Barrio Viejo, a tequila Sazerac riff that included mezcal along with the absinthe in the rinse. Once constructed, the Barrio Viejo showcased an orange, smoke, and anise bouquet to the nose. Next, the cane syrup donated a richness to the sip, and the swallow gave forth agave flavors accented by clove, anise, and cinnamon spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhTHR4qF9nrEbofCuKoJCwxGAUIDIScsRHuUIBkZLrhWF4veqBTHoQ1m_J8883O3VQ2RlF9widPGN_wUo3XsOcuKOBD6daXqsS-6Kms49qV4CNF-Ub5J6mXKvWtnlNoS2dVAUVNbtVzMs5/s320/barrioviejo3437.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhTHR4qF9nrEbofCuKoJCwxGAUIDIScsRHuUIBkZLrhWF4veqBTHoQ1m_J8883O3VQ2RlF9widPGN_wUo3XsOcuKOBD6daXqsS-6Kms49qV4CNF-Ub5J6mXKvWtnlNoS2dVAUVNbtVzMs5/s800/barrioviejo3437.jpg", "comment_count": 0 }, { "title": "caldwell", "url": "https://cocktailvirgin.blogspot.com/2018/04/caldwell.html", "published": "2018-04-07T08:00:00.000-04:00", "updated": "2018-04-07T08:00:09.525-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 1/2 oz Old Overholt)", "1/6 Applejack (3/4 oz Boulard VSOP)", "1/6 French Vermouth (3/4 oz Dolin Blanc)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist to the recipe.", "body_text": "2/3 Rye Whiskey (1 1/2 oz Old Overholt)\n1/6 Applejack (3/4 oz Boulard VSOP)\n1/6 French Vermouth (3/4 oz Dolin Blanc)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass; I added an orange twist to the recipe.\nFor a nightcap two Saturdays ago, I returned to\nPioneers of Mixing at Elite Bars: 1903-1933\nwhere I uncovered the Caldwell. The Caldwell's split rye and applejack base in a Manhattan-like format reminded me of more modern drinks that I have had like P.D.T.'s\nHarvest Moon\n, so I was willing to give it a go. I probably skipped over this recipe when I previously interpreted the call for French vermouth as the dry variety, but with blanc vermouth, this combination had a more tempting balance. In the glass, the Caldwell greeted the nose with whiskey and bright orange oil notes that trailed away to show apple aromas. Next, sweet white grape and malt on the sip slid into rye and apple on the swallow with an allspice finish that had alternating whiskey and apple flavors lingering on the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRF46Cj-Ff9xXpuBUA_OMVHc1tAgcYh9xRVWq6NRJYW9AbaRbd0CfA_pfbb6KPN8l4eCNDUnDrK-6ACvTlCwbm8WZloFn1rQrifguzE4AU7kKLXCqSfSafBPC3Amq2Cj6XjzdQCuWAAFcW/s320/caldwell3442.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRF46Cj-Ff9xXpuBUA_OMVHc1tAgcYh9xRVWq6NRJYW9AbaRbd0CfA_pfbb6KPN8l4eCNDUnDrK-6ACvTlCwbm8WZloFn1rQrifguzE4AU7kKLXCqSfSafBPC3Amq2Cj6XjzdQCuWAAFcW/s800/caldwell3442.jpg", "comment_count": 0 }, { "title": "gallivanting in golden gai", "url": "https://cocktailvirgin.blogspot.com/2018/04/gallivanting-in-golden-gai.html", "published": "2018-04-08T08:00:00.000-04:00", "updated": "2018-04-08T08:00:31.054-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "bitters (orange)", "cognac", "maraschino", "orgeat", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Bourbon (Old Grand-Dad Bonded)", "1 1/4 oz Cognac (Courvoisier VS)", "1/4+ oz Maraschino (Luxardo)", "1/4+ oz Orgeat", "1 dash Angostura Bitters", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/4 oz Bourbon (Old Grand-Dad Bonded)\n1 1/4 oz Cognac (Courvoisier VS)\n1/4+ oz Maraschino (Luxardo)\n1/4+ oz Orgeat\n1 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nOn the walk home from work two Sunday nights ago, I began thinking about ingredient combinations that might work well together in a novel recipe. One that popped into my head was the orgeat-Maraschino duo that worked great in Tiki drinks like the\nGold Cup\nbut also worked in more standard drinks like the\nGenever Daisy\n. The idea of a mashup made me think about simple classics that utilized these two sweeteners; the two that called out were the\nJapanese Cocktail\nfrom Jerry Thomas' 1862\nHow to Mix Drinks\nand the\nFancy Free\nfrom Crosby Gaige's 1941\nCocktail Guide and Ladies' Companion\n. With both drinks being spirit, sweetener, and bitters in an Old Fashioned style, I merged the two and utilized the Fancy Free's Angostura in place of the Japanese Cocktail's Boker's Bitters.\nFor a name, I looked to Japan and thought about famous neighborhoods. One that stuck out was the Golden Gai region that is jam packed with tiny bars holding sometimes fewer than 10 seats each. In including the Fancy Free theme, I took an alliterative route and dubbed it Gallivanting in Golden Gai. In the glass, the lemon oil brightened the Cognac and nutty nose. Next, a creamy sip led into first Bourbon mingling with brandy and second a hybrid of Maraschino and orgeat generating an earthy cherry flavor on the swallow followed by an orange and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSi4sZ5pMfK49MDM7PRHP6GbWpjJbXtOjj2l59FndDYxM472BKxKK0Ln7cUEw8UHNfYoZjFMnFkJs0KP1pUtDp0yUpXJfvefgPSdd-JD7LV-n3rULouWxKqTa4i_Xw_xXAr6cTPjlHo3s6/s320/gallivantinggoldengai.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSi4sZ5pMfK49MDM7PRHP6GbWpjJbXtOjj2l59FndDYxM472BKxKK0Ln7cUEw8UHNfYoZjFMnFkJs0KP1pUtDp0yUpXJfvefgPSdd-JD7LV-n3rULouWxKqTa4i_Xw_xXAr6cTPjlHo3s6/s800/gallivantinggoldengai.jpg", "comment_count": 0 }, { "title": "presidente", "url": "https://cocktailvirgin.blogspot.com/2018/04/presidente.html", "published": "2018-04-09T08:00:00.000-04:00", "updated": "2018-04-09T08:00:26.614-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blossombar" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Constantino Ribalaigua Vert", "source": "Floradita Bar", "year": null }, "categories": [ "#blossombar", "bitters (Angostura)", "curacao", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Bacardi Ocho Rum", "3/4 oz Martini & Rossi Sweet Vermouth", "1/4 oz Pierre Ferrand Dry Curaçao", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Bacardi Ocho Rum\n3/4 oz Martini & Rossi Sweet Vermouth\n1/4 oz Pierre Ferrand Dry Curaçao\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Mondays ago, I was invited to attend a class on rum aging held by Juan Coronado of Bacardi at the Blossom Bar in Brookline. Throughout the day, we were treated to Cuban-style drinks that ranged from classics like a Bacardi Superior-based Daiquiri a la 1898 to more recent ones like the Mulata Daisy crafted for a recent Bacardi Legacy competition. Indeed, beginning the session with a\nDaiquiri Time Out\nmade for a great start to my Monday. One of the classics that I had never tried was called the Presidente. Well, I have had another version of the El Presidente before -- both with the older interpretation of\ndry vermouth\nand the more recent one with\nblanc vermouth\nalong with rum, curaçao, and grenadine. Both Presidentes were crafted by Constantino Ribalaigua Vert at the Floradita Bar in Havana, but this one took the form of a Rum-hattan. In his\nCocktails: Bar La Florida\nbooks, the editions up to 1937 have the Presidente as a Chambery vermouth (and the 1932\nSloppy Joe's Cocktail Book\nhas it as a Noilly Prat Dry Vermouth recipe) but the 1939 one has it as \"Ama Vermouth\" which was here interpreted as sweet vermouth (the\nSloppy Joe's Cocktail Book\nalso included the Ama Vermouth brand but with no descriptor).\nPresidente\n(1939)\n• 1/2 Ama Vermouth\n• 1/3 Bacardí Carta Oro\n• 1/2 tsp Curaçao\nChill with crushed ice, strain, and serve with cherries and a peel of an orange.\nThe drink that Blossom Bar's Ran Duan made utilized a bit less vermouth and substituted Martini & Rossi Sweet Vermouth, added bitters, and skipped the cherries. Once prepared, the Presidente offered orange oil notes that complemented the curaçao's orange aroma. Next, a dark grape sip yielded to a rum, grape, and orange swallow that ended with an orange, clove, and allspice finish. Overall, this Presidente was much different in a Manhattan direction (as opposed to a Martini one) than the better known El Presidente recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7IvXm_78cnaC33JuoFcFX7YtM_nZmT3Xu_1suLyJcapkyd_66-Q6aYcIehb9g3EMaDjK6Xq-69OQwkjNn-XoQ06OQyM1LYlj1_Fwto-N5yIRyZaj-K5Sq2wI4OCcaC4hjtvWrQtbd_Vq/s320/randuan_stir_bacardi.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH73-QctgUfwRump4sfpqxcFFZXwtLJ2obiYcbEqGlRKGp01Pxkqh7bay8547_EtPn151wdnjEQx4dEPubg4zH0KJh0lU5aneU0qbqBKcve3FsOTC-syfgh_8FE_MA0-6x4FmMLVy43pur/s320/presidente_bacardi.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7IvXm_78cnaC33JuoFcFX7YtM_nZmT3Xu_1suLyJcapkyd_66-Q6aYcIehb9g3EMaDjK6Xq-69OQwkjNn-XoQ06OQyM1LYlj1_Fwto-N5yIRyZaj-K5Sq2wI4OCcaC4hjtvWrQtbd_Vq/s800/randuan_stir_bacardi.jpg", "comment_count": 1 }, { "title": "black & bluegrass", "url": "https://cocktailvirgin.blogspot.com/2018/04/black-bluegrass.html", "published": "2018-04-10T08:00:00.001-04:00", "updated": "2025-04-17T19:12:48.739-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Maks Pazuniak", "source": "Cure", "year": null }, "categories": [ "aperol", "averna", "bitters (Angostura)", "bitters (orange)", "curacao", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Sazerac Rye", "3/4 oz Averna", "1/2 oz Aperol", "1/4 oz Bols Orange Curaçao (Pierre Ferrand Dry Curaçao)", "7 drop Angostura Bitters", "7 drop Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Sazerac Rye\n3/4 oz Averna\n1/2 oz Aperol\n1/4 oz Bols Orange Curaçao (Pierre Ferrand Dry Curaçao)\n7 drop Angostura Bitters\n7 drop Peychaud's Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I decided to make a drink that I had spotted on\nBarNotes\nposted by the app's creator, Peter Bodenheimer. The recipe was Maks Pazuniak's Black & Bluegrass crafted at Peter's brother's bar, Cure in New Orleans. With rye, Averna, and Aperol in the mix, it pleasantly reminded me of\nsomething\nAaron Butler improvised for me at Drink akin to a Black Manhattan with additional flavors from Aperol. Once prepared, the Black & Bluegrass offered the nose grapefruit, orange, and dark caramel aromas. Next, the caramel from the Averna continued on into the sip, and it was followed by rye and bitter-herbal orange flavors on the swallow with a clove finish. I later realized that I had\nthis drink\non my first trip to The Cure in July 2009 but I never recorded the recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnQV4v3QrK6w_UDZAdshGo1-gWODZIBp8fZ5AcmwCRcnvA-GPxraXmJm5T6DmhcnRpGu524pV7njStFYCilGpIUPWV5r8J99HxJK_wZbmNKNVxm1uf_KHpxeGnQfcrDfWaklLYqWIo4_A/s320/blackbluegrass3447.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnQV4v3QrK6w_UDZAdshGo1-gWODZIBp8fZ5AcmwCRcnvA-GPxraXmJm5T6DmhcnRpGu524pV7njStFYCilGpIUPWV5r8J99HxJK_wZbmNKNVxm1uf_KHpxeGnQfcrDfWaklLYqWIo4_A/s800/blackbluegrass3447.jpg", "comment_count": 0 }, { "title": "mountaineers", "url": "https://cocktailvirgin.blogspot.com/2018/04/mountaineers.html", "published": "2018-04-11T08:00:00.000-04:00", "updated": "2018-04-11T08:00:51.485-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "rum", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye (1 1/2 oz Old Overholt)", "1/4 Jamaican Rum (1/2 oz Coruba + 1/4 oz Smith & Cross)", "1/4 Sweet Vermouth (3/4 oz Maurin)", "1 dash Sherry (1/4 oz Oxford 1970 Pedro Ximenez)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Rye (1 1/2 oz Old Overholt)\n1/4 Jamaican Rum (1/2 oz Coruba + 1/4 oz Smith & Cross)\n1/4 Sweet Vermouth (3/4 oz Maurin)\n1 dash Sherry (1/4 oz Oxford 1970 Pedro Ximenez)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I began perusing\nPioneers of Mixing at Elite Bars: 1903-1933\nfor the evening's libation. There, I spied the Mountaineer, and it struck me as a Manhattan mashup with Trader Vic's\nArawak\nif the sherry here was a sweet one. Once prepared, the Mountaineer gave forth a raisin and funk nose that led into a rich grape and caramel sip. Next, rye, funky rum, and dark raisin flavors mingled on the swallow that ended with a winter-spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ld-L496NHVS1oithheZnKDeYd0kOiBx0fW5iFKbjD2IDTwo8KScN__uus6WiS0c62wP1rXG4J47dGwveISS7cMYcKdWGaPjbETNXVBBDzXmD3cdS27gXUcivapqivkyJX8WIWSxh5K4d/s320/mountaineers3448.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ld-L496NHVS1oithheZnKDeYd0kOiBx0fW5iFKbjD2IDTwo8KScN__uus6WiS0c62wP1rXG4J47dGwveISS7cMYcKdWGaPjbETNXVBBDzXmD3cdS27gXUcivapqivkyJX8WIWSxh5K4d/s800/mountaineers3448.jpg", "comment_count": 0 }, { "title": "patent pending", "url": "https://cocktailvirgin.blogspot.com/2018/04/patent-pending.html", "published": "2018-04-12T08:00:00.001-04:00", "updated": "2024-09-02T14:40:45.784-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Brian Gilbert", "source": "Teardrop Lounge", "year": 2010 }, "categories": [ "aperol", "batavia arrack", "bitters (aromatic)", "grapefruit juice", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "3/4 oz Batavia Arrack", "1/2 oz Aperol", "1 tsp Don's Mix (BG Reynolds)", "1 tsp Vanilla Syrup", "2 dash Amargo Chuncho Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.", "body_text": "1 1/2 oz Smith & Cross Rum\n3/4 oz Batavia Arrack\n1/2 oz Aperol\n1 tsp Don's Mix (BG Reynolds)\n1 tsp Vanilla Syrup\n2 dash Amargo Chuncho Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.\nI was in a rum mood two Thursdays ago, so I selected the rum edition of the 2012\nThe Cocktail Hour\nbooklet series. The Rum Old Fashioned of sorts called the Patent Pending stood out as a curiosity with Jamaican rum paired with Batavia Arrack and sweetened with Aperol and light touches of two classic Tiki syrups. The Patent Pending originated at the Teardrop Lounge where it was crafted by bartender Brian Gilbert, and I was able to find a reference to this drink as early as 2010 in an\ninterview\nwith BG Reynolds Syrups creator, Blair Reynolds, where he was asked what was his favorite cocktail using his products. He replied, \"Brian over at Teardrop Lounge made up a wonderful drink called the Patent Pending, though it could just as easily been called 'Blair Candy,' since it contains pretty much everything I like.\"\nThe Patent Pending began with grapefruit oil aromas that brightened the complex funk from the Jamaican rum coupled with the Indonesian spirit, and later touches of cinnamon joined the nose. Next, the sip was rich from the sweeteners and shared a hint of caramel from the aged rum, and the swallow gave forth funky rum and grapefruit flavors with a cinnamon and bitter finish from the Aperol and Peruvian bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xtGFT04frhgye2VD5Eg9UHttCjufRcDL98V7R91S1bJNU7wncPRkA8LgvojIgMRZqCqtps1LsNKurLJDB4j8UX7sCwX0G5AZDBEcPBxrfxfJ2tnzXTIR76uKlN0Dbi3HIAUdSf-02Ptg/s320/patentpending3453.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xtGFT04frhgye2VD5Eg9UHttCjufRcDL98V7R91S1bJNU7wncPRkA8LgvojIgMRZqCqtps1LsNKurLJDB4j8UX7sCwX0G5AZDBEcPBxrfxfJ2tnzXTIR76uKlN0Dbi3HIAUdSf-02Ptg/s800/patentpending3453.jpg", "comment_count": 0 }, { "title": "special order 191", "url": "https://cocktailvirgin.blogspot.com/2018/04/special-order-191.html", "published": "2018-04-13T08:00:00.000-04:00", "updated": "2018-04-13T08:00:10.560-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Toby Maloney", "source": "The Violet Hour", "year": 2009 }, "categories": [ "averna", "bitters (Peychaud's)", "lemon juice", "lillet", "soda", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bulleit Bourbon (Old Grand-Dad Bonded)", "3/4 oz St. Germain (St. Elder)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/4 oz Averna", "3/4 oz Lemon Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a Collins glass with ice, top with soda water (2 oz), and garnish with an orange slice (orange twist). Stir Your Soul", "body_text": "1 1/2 oz Bulleit Bourbon (Old Grand-Dad Bonded)\n3/4 oz St. Germain (St. Elder)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/4 oz Averna\n3/4 oz Lemon Juice\n1 dash Peychaud's Bitters\nShake with ice, strain into a Collins glass with ice, top with soda water (2 oz), and garnish with an orange slice (orange twist).\nTwo Fridays ago, I ventured back in Tales of the Cocktail history to their 2009\nStir Your Soul\nbook where I spotted the Special Order 191 by Toby Maloney of the Violet Hour. Toby served this drink at one of the Tales events that year, and he named this Collins-like number after a September 1862 dispatch from Robert E. Lee's during the Civil War that was lost in transit. It was discovered by Union soldiers shortly after that, and it became a crucial part of Major General McClellan's plans to thwart the Confederates in the Maryland Campaign.\nSince I could not decipher the relation of the drink name's history to the build, I moved on to assembling this libation to see if the taste alone would satisfy my curiosity. The Special Order 191 in a glass began with an orange and elderflower bouquet that offered hints of Bourbon to the nose. Next, a carbonated lemon and fruity sip led into whiskey, elderflower, and grapefruit-orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWCM9JH4qReagze4yCmqAk4XA9-oG9mqy0oAffw55QvQ1LMu0HW6uR5cwAjM9y7onXcZT2zSmXS7d79v7BB9V0POvBzS1ujtJi_KEaw5D1hTFcX8Zb4EvqUc-yIS0K-fa7rRGctWSAALw/s320/specialorder191_3455.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWCM9JH4qReagze4yCmqAk4XA9-oG9mqy0oAffw55QvQ1LMu0HW6uR5cwAjM9y7onXcZT2zSmXS7d79v7BB9V0POvBzS1ujtJi_KEaw5D1hTFcX8Zb4EvqUc-yIS0K-fa7rRGctWSAALw/s800/specialorder191_3455.jpg", "comment_count": 0 }, { "title": "the count rides again", "url": "https://cocktailvirgin.blogspot.com/2018/04/the-count-rides-again.html", "published": "2018-04-14T08:00:00.000-04:00", "updated": "2018-04-16T16:08:47.413-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "campari", "falernum", "grenadine", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Funky White Overproof Rum (Privateer Tres Aromatique) (*)", "1/4 oz Demerara 151 Proof Rum (Lemon Hart 151)", "1 oz Campari", "1/2 oz Don's Mix (BG Reynolds) (**)", "1/2 oz Falernum (Velvet)", "1 bsp Grenadine", "1 dash Angostura Bitters", "6 drop Absinthe (St. George)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist (an orange twist would work well here too).", "body_text": "3/4 oz Funky White Overproof Rum (Privateer Tres Aromatique) (*)\n1/4 oz Demerara 151 Proof Rum (Lemon Hart 151)\n1 oz Campari\n1/2 oz Don's Mix (BG Reynolds) (**)\n1/2 oz Falernum (Velvet)\n1 bsp Grenadine\n1 dash Angostura Bitters\n6 drop Absinthe (St. George)\nStir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist (an orange twist would work well here too).\n(*) A Jamaican rum like Wray & Nephew or perhaps even rhum agricole or Batavia Arrack would well work here.\n(**) Two parts grapefruit juice to one part cinnamon syrup; BG Reynolds syrup is a bit sweeter than the freshly made combination.\nOn Easter Sunday, I was contemplating all of the drinks that get utilized for Easter including the Corpse Reviver, Rusty Nail, and the Zombie. My mind began to play with the\n1934 Zombie\nrecipe, and I wondered if I could make a hybrid drink with a Rum Negroni. I began to parse the Zombie into three aspects: the rums, the crisp lime, and the modifiers. What if I were to remove the lime and replace it with Campari, and make each component around a third of the drink's build? For a name, I thought about how Count Camillo Negroni was a cowboy in America before he returned to Italy to create the gin legend, and perhaps an undead Count Negroni could return on horseback; therefore, I dubbed this one The Count Rides Again. It is neither Zombie nor Negroni, but a monster composed of parts of each of them. Indeed, the Don's Mix, falernum, grenadine, bitters, and absinthe combination of the Zombie has many of the fruity, spiced, and herbal qualities found in the Negroni's sweet vermouth.\nThe twist and the Don's Mix seemed to dominate the drink's aroma with grapefruit and cinnamon notes. Next, a rich and citrussy sip led into funky rum, bitter orange, and cinnamon on the swallow in a rather complex combination akin to the layers of flavor in the classic Zombie. Given the bold notes here and reduced volumes of the the rums relative the Zombie, utilizing robustly flavored and overproof rums will help them from getting lost in the shuffle.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6thzXwmTlDGPlKdZl-e45dG1AgNlIhbOW4mlknurfxCMNp5pvg8tXOKwI7MekwZ-Z-udvtsHwgW9RDahrjN66AneNPNW7Nxv6EDDeeFmpO4UAu6gSnniTUfbsgP822z-4n81tkJCJJP0O/s320/countridesagain3459.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6thzXwmTlDGPlKdZl-e45dG1AgNlIhbOW4mlknurfxCMNp5pvg8tXOKwI7MekwZ-Z-udvtsHwgW9RDahrjN66AneNPNW7Nxv6EDDeeFmpO4UAu6gSnniTUfbsgP822z-4n81tkJCJJP0O/s800/countridesagain3459.jpg", "comment_count": 0 }, { "title": "coats house", "url": "https://cocktailvirgin.blogspot.com/2018/04/coats-house.html", "published": "2018-04-15T08:00:00.000-04:00", "updated": "2018-04-15T08:00:08.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "creme de noyaux", "sherry", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Old Overholt)", "1/6 Sherry (1/2 oz Lustau Amontillado)", "1/6 French Vermouth (1/2 oz Dolin Blanc)", "1 dash Crème de Noyaux (1 bsp Tempus Fugit)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (2 oz Old Overholt)\n1/6 Sherry (1/2 oz Lustau Amontillado)\n1/6 French Vermouth (1/2 oz Dolin Blanc)\n1 dash Crème de Noyaux (1 bsp Tempus Fugit)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Sundays ago, I ventured into\nPioneers of Mixing at Elite Bars: 1903-1933\nfor an intriguing gem that I have somehow passed over through the years. There, I stumbled upon the Coats House that seemed like it would be an interesting Manhattan riff with perhaps a nutty sherry pairing the with the crème de noyaux. I probably skipped over this recipe when I interpreted French vermouth as dry vermouth, but with blanc vermouth as an option, I could use a drier sherry instead of opting for Pedro Ximenez as the sweetener. My search for what the drink could be named after yielded a historic English-style cottage in North Carolina that was built around 1860; while the house was important enough for a Wikipedia entry, was it important enough to have a drink named after it?\nIn the glass, the Coats House proffered a nutty apricot bouquet to the nose. Next, malt and grape on the sip slid into rye, nutty, and floral flavors on the swallow with an orchard fruit and clove spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAGiGsROymneW-5cjVuvCfZoAG_2avd9f2ufhrcu_o4q07Bc27O2oFbG5f1AWSMWi44uGolK2gDbSiESS4R_uPEAwk0yMr4XahqddHq4Yc9VjLS90RDfxHHslI1K7ZAALQi6DdfEZq7aj/s320/coatshouse3461.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAGiGsROymneW-5cjVuvCfZoAG_2avd9f2ufhrcu_o4q07Bc27O2oFbG5f1AWSMWi44uGolK2gDbSiESS4R_uPEAwk0yMr4XahqddHq4Yc9VjLS90RDfxHHslI1K7ZAALQi6DdfEZq7aj/s800/coatshouse3461.jpg", "comment_count": 0 }, { "title": "gonzalez", "url": "https://cocktailvirgin.blogspot.com/2018/04/gonzalez.html", "published": "2018-04-16T08:00:00.000-04:00", "updated": "2018-04-16T08:00:19.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "bitters (aromatic)", "gin", "maraschino", "punt e mes" ], "ingredients": [ "2 oz Beefeater Gin", "3/4 oz Punt e Mes", "1/4 oz Luxardo Maraschino Liqueur", "2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Beefeater Gin\n3/4 oz Punt e Mes\n1/4 oz Luxardo Maraschino Liqueur\n2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I reached for the\nDeath & Co. Cocktail Book\nfor a nightcap to round out the evening. There, in the gin section, was Phil Ward's 2008 tribute to Death & Co. bartender Jessica Gonzalez who started as a cocktail waitress and progressed to become their first female bartender. I had previously written about one of Jessica's drinks from that book called the\nNight Watch\n, and Phil's Gonzalez reminded me of a\nMartinez\nwith Punt e Mes in place of the sweet vermouth.\nOnce stirred and strained, the Gonzalez offered up a juniper and fruity note from the Maraschino and grape to the nose. Next, grape and hints of cherry filled with sip, and the swallow showcased gin merging into a bitter cherry and spice. This combination of Punt e Mes and Maraschino immediately reminded me of the flavor backbone of Eastern Standard's\nProspect Park\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVE47shB9HQWKnVJvM3v2V7YJvvjzNALq_pjIgUzGb0yjH3GJW-oIzy_M1-2_mlkEZE3OsgUHNs43QDwJfdQw99LPRPz2MbjPCr70KknFu7klPqRVPuZKav__VjtVF5y7R2PQ8sdOnc8ji/s320/gonzalez3465.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVE47shB9HQWKnVJvM3v2V7YJvvjzNALq_pjIgUzGb0yjH3GJW-oIzy_M1-2_mlkEZE3OsgUHNs43QDwJfdQw99LPRPz2MbjPCr70KknFu7klPqRVPuZKav__VjtVF5y7R2PQ8sdOnc8ji/s800/gonzalez3465.jpg", "comment_count": 0 }, { "title": "casualty", "url": "https://cocktailvirgin.blogspot.com/2018/04/casualty.html", "published": "2018-04-17T08:00:00.000-04:00", "updated": "2018-04-17T08:00:16.155-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Elford", "source": "Amor y Amargo", "year": 2012 }, "categories": [ "amaro", "bitters (mole)", "quinquina", "scotch" ], "ingredients": [ "1 1/2 oz Famous Grouse Blended Scotch", "3/4 oz Amaro Montenegro", "3/4 oz Byrrh Grand Quinquina", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Famous Grouse Blended Scotch\n3/4 oz Amaro Montenegro\n3/4 oz Byrrh Grand Quinquina\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Tuesdays ago, I finally bought a bottle of Byrrh Quinquina for the home bar, for I had stored up enough recipes to make the purchase feel worth while. To kick off the bottle, I selected a recipe from Manhattan's Amor y Amargo that was published in a\nPunch Drinks\narticle in 2017. I was able to sleuth out that the recipe was crafted there by Chris Elford circa 2012, and I when I tagged Chris on my\nInstagram\npost\n, he replied, \"The Casualty Cocktail was the start to my love affair with Scotch + Monty + chocolate. Still a flavor combo I crave.\"\nOnce prepared, the Casualty gave forth a bright orange oil aroma that countered the peat smoke and hints of grape and other fruit on the nose. Next, grape and malt mingled on the sip, and the swallow was a delightful Scotch, dark berry, and tangerine combination that ended with chocolate and woody bitterness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnDmXoTifd2-hlettXVAWDaNoAVZexFPX3sbU6XnL65cptp-vj1KY0pNwPjhgowQ7Xtpr_sxxTjoegptfKkghG-_OQZEvl_F0NbLs2Bu5WyZfOR6xDi7i7jY445v-98tC2fxSGYI4V5RV/s320/casualty3468.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnDmXoTifd2-hlettXVAWDaNoAVZexFPX3sbU6XnL65cptp-vj1KY0pNwPjhgowQ7Xtpr_sxxTjoegptfKkghG-_OQZEvl_F0NbLs2Bu5WyZfOR6xDi7i7jY445v-98tC2fxSGYI4V5RV/s800/casualty3468.jpg", "comment_count": 0 }, { "title": "golden delicious", "url": "https://cocktailvirgin.blogspot.com/2018/04/golden-delicious.html", "published": "2018-04-18T08:00:00.000-04:00", "updated": "2018-04-18T08:00:11.221-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jim Kearns", "source": "Pegu Club", "year": 2006 }, "categories": [ "applejack", "honey", "lemon juice" ], "ingredients": [ "2 oz Apple Brandy (Boulard VSOP Calvados)", "3/4 oz Honey Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a double old fashioned glass with ice.", "body_text": "2 oz Apple Brandy (Boulard VSOP Calvados)\n3/4 oz Honey Syrup\n3/4 oz Lemon Juice\nShake with ice and strain into a double old fashioned glass with ice.\nTwo Wednesdays ago, I turned to\nA Spot at the Bar\nfor my evening's refreshment. There, I was lured in by the Golden Delicious that was attributed to NYC bartender Jim Kearns as an apple-for-whiskey Gold Rush variation. As I later sleuthed the web, I learned that Jim had created this recipe at the Pegu Club in Fall 2006 using Laird's 7 1/2 Year Apple Brandy. Since apples and honey are a natural pairing, I decided to give this one a whirl. The apple from the Calvados rang out rather strongly in the nose along with floral notes from the honey. Next, the honey continued on into the sip where it was balanced by crisp lemon notes, and the swallow offered apple finishing tart from the lemon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ27rIjqcN_s9G-6ijIF88PUQxt6s-Be4sFe_bb6CWuSkuDVBlfElDJKPtem5bGEXLbuMhMGLlHk4yI8XIAb3x5bbq-OH1AyqXrjBae0-oDbVeLZjJb8-2W14qCo1D_Q43wC-eTh769H_R/s320/goldendelicious3469.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ27rIjqcN_s9G-6ijIF88PUQxt6s-Be4sFe_bb6CWuSkuDVBlfElDJKPtem5bGEXLbuMhMGLlHk4yI8XIAb3x5bbq-OH1AyqXrjBae0-oDbVeLZjJb8-2W14qCo1D_Q43wC-eTh769H_R/s800/goldendelicious3469.jpg", "comment_count": 0 }, { "title": "carson", "url": "https://cocktailvirgin.blogspot.com/2018/04/carson.html", "published": "2018-04-19T08:00:00.000-04:00", "updated": "2018-04-19T08:00:07.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "maraschino", "quinquina", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 3/4 oz Old Overholt)", "1/3 Byrrh (3/4 oz)", "1/12 Maraschino (1/4 oz Luxardo)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "2/3 Rye Whiskey (1 3/4 oz Old Overholt)\n1/3 Byrrh (3/4 oz)\n1/12 Maraschino (1/4 oz Luxardo)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nOne of the recipes that I had spotted in\nPioneers of Mixing at Elite Bars: 1903-1933\nthat called for Byrrh was the Carson which read much like a quinquina-for-vermouth version of the\nBrookyln Cocktail\n. Once stirred and strained two Thursdays ago, the Carson offered up lemon oil, nutty cherry, and hints of grape to the nose. Next, malt and grape came through on the sip, and the swallow presented rye with nutty cherry flavors flowing into orange ones; as the drink warmed up, the finish gained quinine and bitter orange notes. The end result reminded me a bit more of the\nProspect Park\nthan the Brooklyn, or perhaps it fell somewhere half way between the two.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9GY9dnCUIVOuwaQJUvrUIVeCC9Rig24APMTG_raPKHkxe2K3FQwXQrkhJyPuAnC6ryuMkD1JAgo-GvpFBJI4GuhXg-xC2FboqsoQ633C3WlLp3-PSzt2rZnFJC0L8HO6IVATs8GLvaPt/s320/carson3472.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9GY9dnCUIVOuwaQJUvrUIVeCC9Rig24APMTG_raPKHkxe2K3FQwXQrkhJyPuAnC6ryuMkD1JAgo-GvpFBJI4GuhXg-xC2FboqsoQ633C3WlLp3-PSzt2rZnFJC0L8HO6IVATs8GLvaPt/s800/carson3472.jpg", "comment_count": 0 }, { "title": "fishhook daiquiri", "url": "https://cocktailvirgin.blogspot.com/2018/04/fishhook-daiquiri.html", "published": "2018-04-20T08:00:00.000-04:00", "updated": "2018-04-20T08:00:36.426-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lime juice", "maraschino", "punt e mes", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Plantation Dark Rum", "1/2 oz Punt e Mes", "1/4 oz Luxardo Maraschino Liqueur", "1/4 oz Simple Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Plantation Dark Rum\n1/2 oz Punt e Mes\n1/4 oz Luxardo Maraschino Liqueur\n1/4 oz Simple Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nThe Gonzalez Cocktail a few nights before reminded me of the great combination of Maraschino-Punt e Mes that occurs in the\nRed Hook\n, and my mind drifted into thinking about a Daiquiri utilizing these two ingredients. The Daiquiri idea popped into my head since I have had ones that call for either of these two ingredients but not both. In terms of the Maraschino, the Trader Vic's Daiquiri from his 1946 book consists of Puerto Rican rum, Maraschino, sugar, and lime juice, and this reappeared in 1972 as the\nKona Gold\nwith Demerara rum and a touch of Herbsaint; the idea also can be found in the\nHemingway\nand\nRum Club\nDaiquiris. And with the Punt e Mes, I had success with it in a rhum agricole Daiquiri variation that I dubbed the\nDakkar Grotto\n. So why not give the two of them a whirl in a single drink?\nFor a name, I made a nautical riff on the Redhook and named this one the Fishhook Daiquiri. For a rum, I considered both a funky Jamaican like Smith & Cross and a rhum agricole, but I ended up keeping it simple with Plantation Dark. In the glass, the dark rum greeted the nose along with lime and nutty cherry aromas. Next, crisp lime danced with darker notes from the grape and rum's caramel on the sip, and the swallow offered the elegant effect of dark rum being modulated by bitter-nutty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJTT8uvUOKVzcq6fbhi8cKWjz7gSX7CVaEULAOQEj6e8dFn-Zf1AvGM3Ho_nsBEBykaiMbn5gcLmYyw5W3ZRAAbyAxbrPDjKXzsmflD2Gxgbi5D6nJ2VeWunrz40McC_t7Gm_TOhHWU39/s320/fishhookdaiquiri3474.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJTT8uvUOKVzcq6fbhi8cKWjz7gSX7CVaEULAOQEj6e8dFn-Zf1AvGM3Ho_nsBEBykaiMbn5gcLmYyw5W3ZRAAbyAxbrPDjKXzsmflD2Gxgbi5D6nJ2VeWunrz40McC_t7Gm_TOhHWU39/s800/fishhookdaiquiri3474.jpg", "comment_count": 0 }, { "title": "24th and a half century", "url": "https://cocktailvirgin.blogspot.com/2018/04/24th-and-half-century.html", "published": "2018-04-21T08:00:00.000-04:00", "updated": "2018-04-21T08:00:35.714-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alex Homans", "source": "Backbar", "year": 2013 }, "categories": [ "bitters (mole)", "lemon juice", "mezcal", "quinquina", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Lunazul)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Bonal Gentiane Quina", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "1 oz Reposado Tequila (Lunazul)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Bonal Gentiane Quina\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\n1 dash Mole Bitters (Bittermens)\nShake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.\nTwo Saturdays ago, I turned to a recipe that I had spotted on the\nBarNotes\napp for the 24th and a Half Century. The drink was crafted circa 2013 at Backbar in Somerville, MA, by Alex Homans as perhaps a riff on the tequila-containing\n17th Century\n. Once prepared, the 24th and a Half Century gave forth a smoke, agave vegetal, and cinnamon bouquet to the nose. Next, grape and a richness from the syrup on the sip slid into smoke and agave flavors on the swallow with a quinine, cinnamon, and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPagmaHOKJcu_FZkIlmoW1pmNK6zU5zUUMmZepMYsurajkZJytFjG74SM9M9Hknm94cS0IQIUcuarjsMZu6mXdqZPJ71BUzX9RJZBL7InrUMxC7FrnGTMP6c3WflNh6DZrtCm5U-1Bwx6/s320/24thcentury3475.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPagmaHOKJcu_FZkIlmoW1pmNK6zU5zUUMmZepMYsurajkZJytFjG74SM9M9Hknm94cS0IQIUcuarjsMZu6mXdqZPJ71BUzX9RJZBL7InrUMxC7FrnGTMP6c3WflNh6DZrtCm5U-1Bwx6/s800/24thcentury3475.jpg", "comment_count": 1 }, { "title": "lift-off!", "url": "https://cocktailvirgin.blogspot.com/2018/04/lift-off.html", "published": "2018-04-22T08:00:00.000-04:00", "updated": "2018-04-22T08:00:45.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Blair Reynolds", "source": "Thatch Tiki Bar", "year": 2010 }, "categories": [ "bitters (Angostura)", "falernum", "lime juice", "orange juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Appleton Estate Extra Rum (Denizen 8 Year)", "3/4 oz Lemon Hart 151 Proof Demerara Rum", "1/2 oz Lime Juice", "1/2 oz Orange Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Falernum (1/2 oz Velvet)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a double old fashioned glass or Tiki mug, and fill with crushed ice. Garnish with a spent and scraped half lime shell containing a 151 proof rum-soaked crouton wick (El Dorado 151); ignite the rum.", "body_text": "1 1/2 oz Appleton Estate Extra Rum (Denizen 8 Year)\n3/4 oz Lemon Hart 151 Proof Demerara Rum\n1/2 oz Lime Juice\n1/2 oz Orange Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Falernum (1/2 oz Velvet)\n1 dash Angostura Bitters\nShake with ice, strain into a double old fashioned glass or Tiki mug, and fill with crushed ice. Garnish with a spent and scraped half lime shell containing a 151 proof rum-soaked crouton wick (El Dorado 151); ignite the rum.\nTwo Sundays ago, I opted to make a recipe from Blair Reynolds that I had spotted in a 2010\nFine Cooking Magazine\narticle written by Camper English called the Lift-Off! Blair crafted this drink at Portland's Thatch Tiki Bar before he purchased the spot and converted it into Hale Pele in 2012. Overall, the recipe reminded me of a\nJet Pilot\nwith orange juice in place of the grapefruit (besides leaving out the absinthe), so I was curious as to how this substitution would play out. Once prepared, the Lift-Off! gave forth a dark rum and cinnamon aroma. Next, lime and orange notes on the sip were darkened by the rum duo's caramel, and most of the rum flavor came through on the swallow that packed a bit of alcoholic heat to it along with cinnamon and clove spice from the liqueur and syrup. As the ice melted over time, the balance mellowed out into something rather pleasant to drink that showcased the cherry and other notes found in Lemon Hart rather than the burn; however, the flavor profile was a bit murky due to the orange juice dampening down the flavors in the mix (unlike the effect of the grapefruit which allowed the various components to sing out more).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjt8bpe6CUNLKs21r6ru7q1_zvEo6YkHtryI7H3PC8oFuxftxdcVO90OP3xHtJTJc2QyXv4sNtfEKZFM9Z45WrcCHsDhWvUOpvGB6ODTsuSzrIGm3lr9vaOHPkgiDyMW1eE7D4LDYALOv/s320/liftoff3481.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjt8bpe6CUNLKs21r6ru7q1_zvEo6YkHtryI7H3PC8oFuxftxdcVO90OP3xHtJTJc2QyXv4sNtfEKZFM9Z45WrcCHsDhWvUOpvGB6ODTsuSzrIGm3lr9vaOHPkgiDyMW1eE7D4LDYALOv/s800/liftoff3481.jpg", "comment_count": 0 }, { "title": "italian job", "url": "https://cocktailvirgin.blogspot.com/2018/04/italian-job.html", "published": "2018-04-23T08:00:00.000-04:00", "updated": "2018-04-23T08:00:39.727-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joseph Akhavan", "source": "Mabel", "year": 2017 }, "categories": [ "aperol", "bitters (orange)", "lillet", "quinquina", "rum" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Cocchi Americano", "3/4 oz Byrrh Grand Quinquina", "3/4 oz Aperol", "2 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with the oils from an orange twist and with a dehydrated orange wheel (orange twist and its oils).", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Cocchi Americano\n3/4 oz Byrrh Grand Quinquina\n3/4 oz Aperol\n2 dash Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with the oils from an orange twist and with a dehydrated orange wheel (orange twist and its oils).\nTwo Mondays ago, I decided to make one of the drinks that was published in\nImbibe Magazine\nin late 2017 that was pushing me further towards buying a bottle of Byrrh. That recipe was the Italian Job crafted by Joseph Akhavan at Mabel in Paris, and it alluringly matched the quinquina with equal parts of funky Jamaican rum, Cocchi Americano, and Aperol. Once prepared, the Italian Job gave forth an orange aroma from the twist and Aperol along with rum funk on the nose. Next, grape and a grapefruit-orange note played well on the sip, and the swallow showcased the funky Smith & Cross colored by orange flavors with a dry, bitter quinine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9fosfSWbHj9fqkqb6g9OXJk9y1fNgAp_tQgtTf7zu6Fo0RoRtNKH5INbogi03i7P-MBVnTSfcPOQIIXQ1AgGZohSW2GP5v7bhmNLJn8a_yJwMhn2tCid3CGBWC7j5YUU06ONNA0ywzSO/s320/italianjob3483.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9fosfSWbHj9fqkqb6g9OXJk9y1fNgAp_tQgtTf7zu6Fo0RoRtNKH5INbogi03i7P-MBVnTSfcPOQIIXQ1AgGZohSW2GP5v7bhmNLJn8a_yJwMhn2tCid3CGBWC7j5YUU06ONNA0ywzSO/s800/italianjob3483.jpg", "comment_count": 0 }, { "title": "eyes on the table", "url": "https://cocktailvirgin.blogspot.com/2018/04/eyes-on-table.html", "published": "2018-04-24T08:00:00.000-04:00", "updated": "2018-08-24T19:32:54.358-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "River Bar", "year": null }, "categories": [ "#other", "*original", "aperol", "bitters (mole)", "mezcal", "quinquina", "st. germain" ], "ingredients": [ "1 oz El Peloton de La Muerte Mezcal", "1 oz Byrrh Grand Quinquina", "1/2 oz Aperol", "1/2 oz St. Germain", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with an orange twist.", "body_text": "1 oz El Peloton de La Muerte Mezcal\n1 oz Byrrh Grand Quinquina\n1/2 oz Aperol\n1/2 oz St. Germain\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a single old fashioned glass, and garnish with an orange twist.\nTwo Tuesdays ago, I decided to make a drink that I had been scheming up for two of my long time regulars who have followed me since my Russell House Tavern days to my new gig at River Bar. Since I had been on a Byrrh kick and River Bar has it in their fridge, I figured that I ought to begin to analyze the ingredient like I did for\nSwedish punsch\na year ago. When I recalled how well it paired with mezcal in the\nAsk the Dust\n, I remembered that the tip came from Haus Alpenz. Therefore, I messaged my friend Jake Parrott of Haus Alpenz for advice on how to use this quinquina. He recommended a few things including St. Germain. And from the previous night's Italian Job, I nicked the Aperol ingredient along with a chocolate element from my own Ask the Dust by way of bitters. Since Aperol and St. Germain have played well in cocktails like the\nDunniette\nand\nPart-Time Lover\n, I scrawled down the above recipe as a first pass.\nThe combination worked rather well from a straw taste and my guests definitely seemed to approved. For a name, I later dubbed this one Eyes on the Table after a work by Spanish born surrealist artist Remedios Varo. Besides loving her work for quite a while, it was symbolically relevant given the French and Mexican ingredients since Varo fled to France during the Spanish Civil War and then to Mexico during the German Occupation of World War II.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzZ1nsXjTTsHztWqChV23QMMLgOVmnGCIzRwZr_CTvW99j-rzJfsVqFItcAXeAwlUvewUD1Y1myRWz6F6lripa8VFJwl5PDjYSEowCtKnLz_1OA_tADpGEfPqKJfqY3caobjKbh0y7Zca/s320/eyesonthetable.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzZ1nsXjTTsHztWqChV23QMMLgOVmnGCIzRwZr_CTvW99j-rzJfsVqFItcAXeAwlUvewUD1Y1myRWz6F6lripa8VFJwl5PDjYSEowCtKnLz_1OA_tADpGEfPqKJfqY3caobjKbh0y7Zca/s800/eyesonthetable.jpg", "comment_count": 0 }, { "title": "public mutiny", "url": "https://cocktailvirgin.blogspot.com/2018/04/public-mutiny.html", "published": "2018-04-25T08:00:00.000-04:00", "updated": "2018-04-25T08:00:08.876-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jason Sorbet", "source": "21st Amendment", "year": 2017 }, "categories": [ "creme de banane", "lime juice", "pimento dram", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Don Q Oak Barrel Spiced Rum", "3/4 oz Lime Juice", "1/2 oz Allspice Dram (Hamilton's)", "1/4 oz Giffard Banane du Bresil", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a star anise pod (omit).", "body_text": "1 1/2 oz Don Q Oak Barrel Spiced Rum\n3/4 oz Lime Juice\n1/2 oz Allspice Dram (Hamilton's)\n1/4 oz Giffard Banane du Bresil\n1/4 oz Cinnamon Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a star anise pod (omit).\nOne of the recipes that I had stored up from Tales of the Cocktail's 2017 Daiquiri Month was the Public Mutiny. The drink was crafted by Jason Sorbet of New Orlean's 21st Amendment in the same space previously occupied by the La Louisiane Hotel & Restaurant where my second favorite New Orleans cocktail was created, the\nCocktail a la Louisiane\n. Between Daiquiri Month and actually making the drink, I acquired a bottle of Don Q Spiced Rum as a gift of the distributor when I heard\nRoberto Serralles\nof Don Q speak here in Boston, so I had all the ingredients to make this drink as intended.\nThe Public Mutiny greeted the nose with allspice merging with darker aromas from the rum. Next, lime and caramel filled the sip, and the swallow proffered allspice, banana, vanilla, clove, and cinnamon flavors along with the rum base.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe4wugo4ZshQ9-ijjSg89G4rvwRsKe7jCQ03w54Jn7FoYtlD2_027rE-CK8Cii_FbOeUKrTmSu5OHyggS8A-E6cjK0QoJgj-cgXveobE8FGXXrMho4NUxLU0pUG2qEPnY9jmQrES_f4xQ/s320/publicmutiny3486.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe4wugo4ZshQ9-ijjSg89G4rvwRsKe7jCQ03w54Jn7FoYtlD2_027rE-CK8Cii_FbOeUKrTmSu5OHyggS8A-E6cjK0QoJgj-cgXveobE8FGXXrMho4NUxLU0pUG2qEPnY9jmQrES_f4xQ/s800/publicmutiny3486.jpg", "comment_count": 0 }, { "title": "the gladstone", "url": "https://cocktailvirgin.blogspot.com/2018/04/the-gladstone.html", "published": "2018-04-26T08:00:00.000-04:00", "updated": "2018-04-26T08:00:20.971-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1891 }, "categories": [ "absinthe", "bitters (aromatic)", "gum syrup", "kümmel", "maraschino", "rum", "whiskey" ], "ingredients": [ "1 drink Whiskey (2 oz Old Overholt Rye)", "1 dash Jamaican Rum (1/4 oz Smith & Cross)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 drink Whiskey (2 oz Old Overholt Rye)\n1 dash Jamaican Rum (1/4 oz Smith & Cross)\na little Maraschino (1/4 oz Luxardo)\n2 dash Gum (1/4 oz Simple Syrup\n1 dash Absinthe (1 scant bsp Kübler)\n1 dash Russian Kümmel (1 bsp Helbing)\n2 dash Bitters (Jerry Thomas Decanter)\nStir with ice and strain into a cocktail glass.\nFor a drink two Thursday nights ago, I reached for William Schmidt's 1891\nThe Flowing Bowl\nand spotted the Gladstone. The recipe came across like a more complex\nImproved Whiskey Cocktail\nwith additional flavors from Jamaican rum and kümmel. Once prepared, the Gladstone shared a whiskey, anise, and caraway bouquet to the nose. Next, malt and a light cherry flavor on the sip slid into rye, rum funk, nutty cherry, caraway, and other spice elements on the swallow. I was definitely pleased at how well the kümmel notes merged in with the bitters and absinthe of the Improved Whiskey Cocktail, and a touch of Jamaican\nrum funk\nrarely seems to hurt a flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNjeQhMosrMyi_Q1-4mT5aNcu4FewVv2Dmo40S7ySiqnNzoU3GUNku2BC1CEWuSY5L_bCKMPlSl1ORhZP9qes5dWmjL_EwPsqN3xaJ2-p_GlkdJPn5wOmaeET-ai3K0Zf10TVlyFszdMy/s320/gladstone.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNjeQhMosrMyi_Q1-4mT5aNcu4FewVv2Dmo40S7ySiqnNzoU3GUNku2BC1CEWuSY5L_bCKMPlSl1ORhZP9qes5dWmjL_EwPsqN3xaJ2-p_GlkdJPn5wOmaeET-ai3K0Zf10TVlyFszdMy/s800/gladstone.jpg", "comment_count": 0 }, { "title": "worthy adversary", "url": "https://cocktailvirgin.blogspot.com/2018/04/worthy-adversary.html", "published": "2018-04-27T08:00:00.000-04:00", "updated": "2018-04-27T08:00:03.759-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": "Arthur Boothe", "source": "Bitters & Brass", "year": null }, "categories": [ "bitters (orange)", "grenadine", "lemon juice", "lillet", "orange juice", "rum (white)", "whiskey (Bourbon)" ], "ingredients": [ "1/4 oz Grenadine", "1/4 oz Lemon Juice", "3/4 oz Orange Juice", "3/4 oz Cocchi Americano", "1/2 oz Elijah Craig Bourbon (Fighting Cock 103)", "3/4 oz La Favorite Rhum Agricole (Clement Premiere Canne)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a Pilsner glass (Tiki mug), fill with crushed ice, and garnish with an orange slice, mint sprig (omit), and curry powder (Madras curry).", "body_text": "1/4 oz Grenadine\n1/4 oz Lemon Juice\n3/4 oz Orange Juice\n3/4 oz Cocchi Americano\n1/2 oz Elijah Craig Bourbon (Fighting Cock 103)\n3/4 oz La Favorite Rhum Agricole (Clement Premiere Canne)\n3 dash Orange Bitters (Regan's)\nShake with ice, strain into a Pilsner glass (Tiki mug), fill with crushed ice, and garnish with an orange slice, mint sprig (omit), and curry powder (Madras curry).\nTwo Saturdays ago, there was a thread on the BG Reynold's\nFacebook\ngroup with someone inquiring about split spirits Bourbon and rum Tiki drinks. While I chimed in with my\nFiji Mermaid\n, Arthur Boothe chimed in with his Worthy Adversary that he crafted at Bitters & Brass in Sanford, Florida. I met Arthur on an USBG-sponsored trip to the Patron distillery in 2016, and I was curious to taste what his drink making palate was like. Therefore, I replied on my walk home from work that I might make it that night.\nSurprisingly, the orange slice and curry aroma overtook that of the grassy rhum funk that was rather evident while straining the drink. Next, orange, lemon, and berry notes filled the sip, and the swallow showcased the grassy rhum funk meeting the whiskey with a berry-orange finish. It was interesting to see that both Arthur's and my drinks utilized lemon over lime juice and opted for grenadine as one of the sweeteners in our rum-Bourbon concoctions. With the Worthy Adversary's orange juice, the combination also reminded me a little of the Boston classic, the\nWard Eight\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zrWoWWtvUaM4BeUIiD_Us7SBcHPSMir1lxxdRXX2L7hpzqALvZYiYurbNm8syvvM-4jRdOkEI6oicz-gEAN3Kvv9yyUM_J03AuyAoBsUoi0V5r4J9ltEZLFaMDogeM1amYR1P_-ZDwIh/s320/worthyadversary3492.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zrWoWWtvUaM4BeUIiD_Us7SBcHPSMir1lxxdRXX2L7hpzqALvZYiYurbNm8syvvM-4jRdOkEI6oicz-gEAN3Kvv9yyUM_J03AuyAoBsUoi0V5r4J9ltEZLFaMDogeM1amYR1P_-ZDwIh/s800/worthyadversary3492.jpg", "comment_count": 0 }, { "title": "moreaa fizz", "url": "https://cocktailvirgin.blogspot.com/2018/04/moreaa-fizz.html", "published": "2018-04-28T08:00:00.000-04:00", "updated": "2018-04-28T08:00:30.868-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Chad Austin", "source": "Bootlegger Tiki", "year": null }, "categories": [ "cream", "egg white", "gin", "lemon juice", "lime juice", "simple syrup", "soda" ], "ingredients": [ "2 oz Gin (Beefeater)", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1/2 oz Passoa (Ezekiel's Passion Fruit Liqueur)", "1/2 oz Simple Syrup", "1/2 oz Half & Half (1 oz)", "1 Egg White", "1 dash Orange Blossom Water" ], "instructions": "Shake once without ice and once with ice, strain into a Highball glass with 2-3 oz soda water, and garnish with an edible orchid and pineapple leaves (omit).", "body_text": "2 oz Gin (Beefeater)\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1/2 oz Passoa (Ezekiel's Passion Fruit Liqueur)\n1/2 oz Simple Syrup\n1/2 oz Half & Half (1 oz)\n1 Egg White\n1 dash Orange Blossom Water\nShake once without ice and once with ice, strain into a Highball glass with 2-3 oz soda water, and garnish with an edible orchid and pineapple leaves (omit).\nWhile looking for the evening's drink two Sundays ago, my perusing of the\nBarNotes\napp uncovered an entry by Chad Austin of Bootlegger Tiki's take on a\nRamos Gin Fizz\n. The Fizz was named the Moreaa Fizz after the Mo'orea Island in French Polynesia just northwest of Tahiti. Once prepared, the Moreaa Fizz gave forth a tropical-floral aroma from the passion fruit liqueur combining with the orange blossom water on the nose. Next, a creamy, carbonated citrus sip led into gin and tart passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsYj_lbHR5aC_XvrvFiL_5LtRh_5axVN6gdlGzuQiFETf8lMTZ46eoEghgdMwvF6cWPh1X0c09oW76jGGI7nUPYMeAJCmHYfAYAICpv4oAz3hyphenhyphenp5_zdqEtpCT_5TMsCkxSoS5HEeJTcN-/s320/moreaafizz3494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsYj_lbHR5aC_XvrvFiL_5LtRh_5axVN6gdlGzuQiFETf8lMTZ46eoEghgdMwvF6cWPh1X0c09oW76jGGI7nUPYMeAJCmHYfAYAICpv4oAz3hyphenhyphenp5_zdqEtpCT_5TMsCkxSoS5HEeJTcN-/s800/moreaafizz3494.jpg", "comment_count": 0 }, { "title": "chinese cocktail", "url": "https://cocktailvirgin.blogspot.com/2018/04/chinese-cocktail.html", "published": "2018-04-29T08:00:00.000-04:00", "updated": "2018-04-29T08:00:39.064-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Franck Newman", "source": "American-Bar", "year": 1904 }, "categories": [ "bitters (Angostura)", "cognac", "creme de noyaux", "curacao", "rum", "sugar" ], "ingredients": [ "2 dash Angostura Bitters", "4 dash Crème de Noyaux (1/4 oz Tempus Fugit)", "4 dash Curaçao (1/4 oz Pierre Ferrand)", "1 spoon Sugar (omit)" ], "instructions": "Stir with ice, strain, and garnish with a lemon twist.", "body_text": "2 dash Angostura Bitters\n4 dash Crème de Noyaux (1/4 oz Tempus Fugit)\n4 dash Curaçao (1/4 oz Pierre Ferrand)\n1 spoon Sugar (omit)\nCurlier Cognac (1 oz Courvoisier VS)\nRum (1 oz Rhum Barbancourt 8 Year)\nStir with ice, strain, and garnish with a lemon twist.\nAfter the Moreaa Fizz, I decided to make the Chinese Cocktail in Louis Fouquet's 1896\nBariana\nwhich I was recently reminded of in my reading. The book pointed out that the better known\nChinese Cocktail\nwas published by Franck Newman in his 1904\nAmerican-Bar\nbook, and Newman's recipe was adopted by Robert Vermeire and Harry McElhone; I made the latter drink as it appeared in the 1935\nOld Waldorf-Astoria Bar Book\n. Whereas the better known Chinese Cocktail has rum, Maraschino, curaçao, grenadine, and Angostura Bitters, this one split the spirit base with Cognac, swapped the Maraschino for the also nutty crème de noyaux, and opted for sugar instead of grenadine, but overall, the general feel of the two is similar.\nIn the glass, the Chinese Cocktail came across almost tea like with fruit and tannin notes, so opting for a Chinese tea cup was surprising apt. On the nose, the lemon twist's oils joined Cognac and nutty noyaux aromas. Next, a dry cherry-like sip gave way to rum, brandy, and nutty apricot flavors on the swallow with a bitter clove and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRosA_Dj_PfKdZaUoY50Kc1p2rAAC4GIXVx9HIyrw2qtExJ123lt7OPTjv7RXQT5-CAmjLDJUHU9IU1G4Xq4GdewtbX_QMopxsbKRO5rawidAIU5kYyyBB-MUv2cgsMrCtR5RvNhKZhpS/s320/chinese3497.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRosA_Dj_PfKdZaUoY50Kc1p2rAAC4GIXVx9HIyrw2qtExJ123lt7OPTjv7RXQT5-CAmjLDJUHU9IU1G4Xq4GdewtbX_QMopxsbKRO5rawidAIU5kYyyBB-MUv2cgsMrCtR5RvNhKZhpS/s800/chinese3497.jpg", "comment_count": 0 }, { "title": "the preston-baker", "url": "https://cocktailvirgin.blogspot.com/2018/04/the-preston-baker.html", "published": "2018-04-30T08:00:00.000-04:00", "updated": "2018-04-30T08:00:29.451-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "creme de banane", "gin", "rum (white)", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Rhum Agricole (Clement Premiere Canne)", "3/4 oz Blanc Vermouth (Dolin) (*)", "1/4 oz Crème de Banane (Giffard)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Rhum Agricole (Clement Premiere Canne)\n3/4 oz Blanc Vermouth (Dolin) (*)\n1/4 oz Crème de Banane (Giffard)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\n(*) Drink was initially made with dry vermouth (Noilly Prat), but in remaking it, blanc vermouth seemed to round out the edges better.\nTwo Mondays ago, I thought about my tropical Martini riff, the\nDiamond Queen\n, and how a split base of white spirits, vermouth, and a touch of fruity element worked so well. Moreover, I thought about the banana-tinged riff on the Manhattan, the\nZemurray\nthat I recently had, and I wondered if I could do a similar Martini with a hint of banana. Keeping the gin, dry vermouth, and orange bitters of the classic Martini, I substituted some of the gin with rhum agricole, and I added in a dash of crème de banana. While I liked the end result, it was a bit rough from the rhum agricole and I remade it later with better effect using blanc vermouth.\nFor a name, I made this drink a tribute to Boston fruit seller Andrew Preston & Wellfleet ship captain Lorenzo Baker who teamed up in the 1870s to start importing bananas to Boston. This ventured soon morphed into the Boston Fruit Company that later merged with Zemurray's and other tropical fruit importing ventures to form the United Fruit Company that was later became Chiquita. In the glass, the Preston-Baker cocktail gave forth a lemon oil aroma with tropicals fruit in a grassy pineapple way. Next, a white wine sip led into juniper, grassy, and subtle banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S8zrvvH6kFsZt5-cbFq5yjCthpTdmOSwCFWIriUzmhWzHKoM-wU03N7y9snUJ5TLYsRQ6X2v2hqaltYaZCDbhgD54SKvDXVmu6CebCELdBAZgweck0hK5hBRX6jIZJmrs_V5j-Vph3O4/s320/prestonbaker3500.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S8zrvvH6kFsZt5-cbFq5yjCthpTdmOSwCFWIriUzmhWzHKoM-wU03N7y9snUJ5TLYsRQ6X2v2hqaltYaZCDbhgD54SKvDXVmu6CebCELdBAZgweck0hK5hBRX6jIZJmrs_V5j-Vph3O4/s800/prestonbaker3500.jpg", "comment_count": 0 }, { "title": "frenchy", "url": "https://cocktailvirgin.blogspot.com/2018/05/frenchy.html", "published": "2018-05-01T08:00:00.000-04:00", "updated": "2018-05-01T08:00:04.077-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "brandy", "creme de violette", "sherry" ], "ingredients": [ "3/4 Brandy (1 3/4 oz Courvoisier VS Cognac)", "2 dash Sherry (3/4 oz Lustau Amontillado)", "1 dash Parfait L'Amour (1/4 oz Marie Brizard)", "1 dash Picon (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "3/4 Brandy (1 3/4 oz Courvoisier VS Cognac)\n2 dash Sherry (3/4 oz Lustau Amontillado)\n1 dash Parfait L'Amour (1/4 oz Marie Brizard)\n1 dash Picon (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Tuesdays ago, my desire for a nightcap led me to\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I spotted the Frenchy that called for Parfait Amour -- a confectionary spirit of citrus, floral, and vanilla notes that has lingered on my shelf for the last decade. I have used it in random drinks like Don the Beachcomber's\nRoyal Daiquiri\nand one of the\nSavoy Cocktail Book\n's\nTrilby\ncocktails. Since, the Frenchy which paired the liqueur with Amer Picon and sherry seemed like it could make for an elegant brandy drink, it was time to dust off this bottle again. Once prepared, the Frenchy proffered orange, vanilla, and floral aromas to the nose. Next, a dry grape and citrus sip gave way to Cognac, nutty sherry, dark orange, violet, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb62ZmZLhkvZFdmWS4VDqjWrd3v1jH8gMAYKOuUrA13C0ovgZYTp3SCZClw1XqdlZyXeYoLTFJzdUTpqCEYXAslkeKj4XcOSn-rbjR5SrxJ00BYpRdg77BVh0oG7mFESQtF-w_X0YzyY3K/s320/frenchy3502.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb62ZmZLhkvZFdmWS4VDqjWrd3v1jH8gMAYKOuUrA13C0ovgZYTp3SCZClw1XqdlZyXeYoLTFJzdUTpqCEYXAslkeKj4XcOSn-rbjR5SrxJ00BYpRdg77BVh0oG7mFESQtF-w_X0YzyY3K/s800/frenchy3502.jpg", "comment_count": 0 }, { "title": "imperfection", "url": "https://cocktailvirgin.blogspot.com/2018/05/imperfection.html", "published": "2018-05-02T08:00:00.000-04:00", "updated": "2018-05-02T08:00:00.299-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Neal Bodenheimer", "source": "BarNotes", "year": null }, "categories": [ "bitters (aged)", "quinquina", "suze", "whiskey (Rye)" ], "ingredients": [ "2 oz Willet Rye (Michter's)", "1/2 oz Byrrh Grand Quinquina", "1/2 oz Salers Gentian Liqueur (Suze)", "3 dash Fee's Whiskey Barrel Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Willet Rye (Michter's)\n1/2 oz Byrrh Grand Quinquina\n1/2 oz Salers Gentian Liqueur (Suze)\n3 dash Fee's Whiskey Barrel Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nOn Wednesday night two weeks past, I opted to make the Imperfection by Neal Bodenheimer of New Orleans' The Cure and Cane & Table that he published on the\nBarNotes\napp. This Manhattan riff reminded me of the\nHarry Palmer\n, and Neal left a note of, \"This cocktail gets even better as it warms up and may even do well as a diluted room temperature cocktail.\" In the glass, the Imperfection shared a lemon and rye bouquet with hints of gentian and cinnamon. Next, an elegant combination of malt and grape on the sip stepped aside for rye along with quinine- and earthy gentian-laden bitter herbalness on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7GHRMuLJ40JzcES6b5JCEXqemNr90gg5wdigqvDfYM-fbV9YE7t1UNJen2Of31fxXl24u1UR8mEe0-yCQmMck96-v-4wpFn1aUV7b9TReYX_PKudiTH2niv3_NtETpacTcQHzsF-jzG0/s320/imperfection3504.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7GHRMuLJ40JzcES6b5JCEXqemNr90gg5wdigqvDfYM-fbV9YE7t1UNJen2Of31fxXl24u1UR8mEe0-yCQmMck96-v-4wpFn1aUV7b9TReYX_PKudiTH2niv3_NtETpacTcQHzsF-jzG0/s800/imperfection3504.jpg", "comment_count": 0 }, { "title": "skull & bones", "url": "https://cocktailvirgin.blogspot.com/2018/05/skull-bones.html", "published": "2018-05-03T08:00:00.000-04:00", "updated": "2019-07-10T12:27:23.860-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jason Alexander", "source": "Tacoma Cabana", "year": null }, "categories": [ "grenadine", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Lime Juice", "1 oz Grenadine", "1/2 oz Cinnamon Syrup", "1 oz Plantation OFTD Overproof Rum", "1 oz Plantation Original Dark Rum" ], "instructions": "Shake with ice and strain into a double old fashioned glass filled with crushed ice; I garnished with a spent half lime shell.", "body_text": "1 oz Lime Juice\n1 oz Grenadine\n1/2 oz Cinnamon Syrup\n1 oz Plantation OFTD Overproof Rum\n1 oz Plantation Original Dark Rum\nShake with ice and strain into a double old fashioned glass filled with crushed ice; I garnished with a spent half lime shell.\nTwo Thursdays ago, I spotted Jason Alexander's take on the Skull & Bones on\nInstagram\nthat he makes at the Tacoma Cabana. The Skull & Bones' history can be traced back to a Don the Beachcomber recipe by that name (with no known recipe as of this\nreport\n); when the Mai-Kai in Fort Lauderdale opened up in 1956, their menu was heavily influenced by Don's, and the Skull & Bones perhaps morphed into the\nShrunked Skull\non their initial menu. The Shrunken Skull was later garnished at the Mai-Kai with a cinnamon stick, and this cinnamon element was later adapted by other bars such as Hale Pele into the addition of a flavored syrup. Apparently, Jeff Beachbum Berry just published a recipe for the Skull & Bones his his recent\nSippin' Safari 10 Year Anniversary\nbook, but I have not purchased the updated edition yet (\nPostnote:\nFor that recipe, see this\nentry\n).\nThe Skull & Bones began with dark rum with hints of berry on the nose that led into a caramel, berry, and lime sip. Next, the dark rum continued on into the swallow along with red fruit notes and a cinnamon finish. The cinnamon spice definitely added a much needed burst of spice to the Shrunken Skull recipe akin to the absinthe in the\nDrunken Skull\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxbHyhMDJeYvhkrdYPRz2aY2rZGePWzYGQwkDPsOjJ3yt7-4nfcqnWd4MvDOvwUdUv1qLUQMldNfIeYFz5rbOFrxoaNxckMdPNIKxF79Ghj9_L9QUcOsD2eWdastkuxzjcxigEbmxYydi/s320/skullbones3507.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxbHyhMDJeYvhkrdYPRz2aY2rZGePWzYGQwkDPsOjJ3yt7-4nfcqnWd4MvDOvwUdUv1qLUQMldNfIeYFz5rbOFrxoaNxckMdPNIKxF79Ghj9_L9QUcOsD2eWdastkuxzjcxigEbmxYydi/s800/skullbones3507.jpg", "comment_count": 2 }, { "title": "shark eye", "url": "https://cocktailvirgin.blogspot.com/2018/05/shark-eye.html", "published": "2018-05-04T08:00:00.000-04:00", "updated": "2018-05-04T08:00:08.818-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jane Danger", "source": "Mother of Pearl", "year": 2016 }, "categories": [ "bitters (other)", "bitters (Peychaud's)", "curacao", "lemon juice", "maraschino", "passion fruit syrup", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Elijah Craig 12 Year Bourbon (Old Grand-Dad Bonded)", "1/2 oz Bonded Rye Whiskey (Rittenhouse)", "3/4 oz Passion Fruit Syrup", "3/4 oz Lemon Juice", "1/4 oz Luxardo Maraschino Liqueur", "1/8 oz Curaçao (Pierre Ferrand)", "2 dash Tiki Bitters (Bittermens Burlesque)" ], "instructions": "Shake with ice, strain into a shark mug (Tiki mug), fill with crushed ice, and garnish with 3 dash Peychaud's Bitters and pineapple leaves (omit leaves).", "body_text": "1 1/2 oz Elijah Craig 12 Year Bourbon (Old Grand-Dad Bonded)\n1/2 oz Bonded Rye Whiskey (Rittenhouse)\n3/4 oz Passion Fruit Syrup\n3/4 oz Lemon Juice\n1/4 oz Luxardo Maraschino Liqueur\n1/8 oz Curaçao (Pierre Ferrand)\n2 dash Tiki Bitters (Bittermens Burlesque)\nShake with ice, strain into a shark mug (Tiki mug), fill with crushed ice, and garnish with 3 dash Peychaud's Bitters and pineapple leaves (omit leaves).\nOn Friday night two weeks ago, I continued on with the Tiki theme by making the Shark Eye. The recipe was crafted by Jane Danger at Mother of Pearl in NYC and was published in\nFood & Wine: Cocktails 2016\n. While the drink shared a slight overlap with the\nShark's Tooth\n, it took things in an curious American whiskey direction.\nThe Shark Eye greeted the nose with an anise waft from the Peychaud's Bitters. Next, malt notes joined lemon and a hint of cherry on the sip, and the swallow featured the whiskeys, nutty cherry, passion fruit, and orange flavors", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsiWWH_f1k8s92LL85fC36k1L9B8enhFIJh5M2NeeUkvEbMGjwRkSaeck1ZhZCHjrGaDvDuyIa_FM706qn-j4o4FYjYK1lyfRF0KO1XOD1Xa5gvzLMbYK_VYJu4qI-EnXhUimo9XvzSJ7/s320/sharkeye.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsiWWH_f1k8s92LL85fC36k1L9B8enhFIJh5M2NeeUkvEbMGjwRkSaeck1ZhZCHjrGaDvDuyIa_FM706qn-j4o4FYjYK1lyfRF0KO1XOD1Xa5gvzLMbYK_VYJu4qI-EnXhUimo9XvzSJ7/s800/sharkeye.jpg", "comment_count": 0 }, { "title": "fairbank", "url": "https://cocktailvirgin.blogspot.com/2018/05/fairbank.html", "published": "2018-05-05T08:00:00.000-04:00", "updated": "2018-05-05T08:00:00.871-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Barflies & Cocktails", "year": 1927 }, "categories": [ "bitters (orange)", "creme de noyaux", "gin", "vermouth (dry)" ], "ingredients": [ "2/3 Gin (2 oz Tanqueray Malacca)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "2 dash Crème de Noyaux (1/8 oz Tempus Fugit)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 Gin (2 oz Tanqueray Malacca)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n2 dash Crème de Noyaux (1/8 oz Tempus Fugit)\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nAfter work two Saturday nights ago, I ventured into Harry McElhone's 1927\nBarflies & Cocktails\nand landed on the Fairbank. It is unclear if the drink is a tribute to Douglas Fairbanks of that era like this\none\nwas, but a Martini with a dash of crème de noyaux seemed delightful akin to the\nSilver\nwith its dash of Maraschino. Once stirred and strained, the Fairbank's garnish gave orange oil aromas over a nutty pine note. Next, a crisp white grape sip led into gin and nutty cherry flavors on the swallow with a strawberry-orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3z2tklZsZApndna2i3Mzy6hdbk5svduX5_w4LEnfOMTInp14QLy4wD_0aQrCh_77zKEWAv3PVlOM2EDDmao7V51jGcCY8Pfqt_8B_kkE2RjLGOe46XBYOpIO37DtiO6RoxlQ8qpses513/s320/fairbank3513.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3z2tklZsZApndna2i3Mzy6hdbk5svduX5_w4LEnfOMTInp14QLy4wD_0aQrCh_77zKEWAv3PVlOM2EDDmao7V51jGcCY8Pfqt_8B_kkE2RjLGOe46XBYOpIO37DtiO6RoxlQ8qpses513/s800/fairbank3513.jpg", "comment_count": 0 }, { "title": "redhead loretta", "url": "https://cocktailvirgin.blogspot.com/2018/05/redhead-loretta.html", "published": "2018-05-06T08:00:00.000-04:00", "updated": "2018-05-06T08:00:10.866-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Chris Burmeister", "source": "Imbibe Magazine", "year": 2018 }, "categories": [ "apricot liqueur", "bitters (orange)", "sherry", "whiskey" ], "ingredients": [ "1 1/2 oz Irish Whiskey (Teeling Single Grain)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Palo Cortado Sherry (Lustau Oloroso)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Irish Whiskey (Teeling Single Grain)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Palo Cortado Sherry (Lustau Oloroso)\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nTwo Sundays ago, Andrea had spotted a drink in the May/June 2018 issue of\nImbibe Magazine\nthat had arrived the day before. That recipe was the Redhead Loretta by Chris Burmeister of Denver's Citizen Rail that appeared in an article about apricot liqueur. Since apricot liqueur and sherry have worked in drinks like the Lineage\nSherry Cobbler\nand Backbar's\nApricottage\n, I was definitely willing to give it a whirl. Once prepared, the Redhead Loretta shared orange, apricot, and whiskey aromas to the nose. Next, a semi-dry grape sip transitioned into whiskey and a nutty-apricot flavor on the swallow. Overall, the combination was as delightful as expected.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRfhyQ1n6_wgTn7t-W6QyKBmoavomXXrLSOKLwRpNXXRlcyzNtCT_5XY2bw78fG1E0TtdGe54byqZaWo4LaalFac0edj8RVq8d6Hfmg9iHMeyqjObEFSctzIUfr5oUmUiUkiyqOPwL2k4/s320/redheadloretta3516.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRfhyQ1n6_wgTn7t-W6QyKBmoavomXXrLSOKLwRpNXXRlcyzNtCT_5XY2bw78fG1E0TtdGe54byqZaWo4LaalFac0edj8RVq8d6Hfmg9iHMeyqjObEFSctzIUfr5oUmUiUkiyqOPwL2k4/s800/redheadloretta3516.jpg", "comment_count": 0 }, { "title": "flaquita", "url": "https://cocktailvirgin.blogspot.com/2018/05/flaquita.html", "published": "2018-05-07T08:00:00.001-04:00", "updated": "2025-08-08T12:03:48.282-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Jessica Gonzalez", "source": "Death & Co. Cocktail Book", "year": 2011 }, "categories": [ "campari", "champagne", "creme de cacao", "simple syrup (ginger)", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 oz El Tesoro Blanco Tequila", "1/2 oz Dolin Blanc Vermouth", "1/4 oz Marie Brizard White Crème de Cacao (Bols)", "1/4 oz Campari", "1 tsp Ginger Syrup (1 coin Ginger, muddled)" ], "instructions": "Shake with ice, strain into a flute glass, and top with champagne (2 oz Willm Blanc de Blancs).", "body_text": "1 oz El Tesoro Blanco Tequila\n1/2 oz Dolin Blanc Vermouth\n1/4 oz Marie Brizard White Crème de Cacao (Bols)\n1/4 oz Campari\n1 tsp Ginger Syrup (1 coin Ginger, muddled)\nShake with ice, strain into a flute glass, and top with champagne (2 oz Willm Blanc de Blancs).\nTwo Mondays ago, I selected the\nDeath & Co. Cocktail Book\nfor a recipe idea. There, I landed upon the Flaquita by Jessica Gonzalez; she created this drink in 2011 and dubbed it after her nickname from when she worked in restaurants back in Florida. With the agave, Campari, and cacao combination found in\nMon Sherry Amour\nand other drinks, I was game to give this one a go.\nThe Flaquita's herbal notes from the tequila mingled with sparkling wine and hints of chocolate on the nose. Next, a carbonated white grape and lemon sip led into tequila and bitter orange-chocolate on the swallow that finished with ginger's bite.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKCYGxTzKhIoVr9vqFhO4QsDMZaJZQFy57FkVYMovkVvr0_P8RnH4fvpPsv5zSt8NnQ-R20wX-uenjoWPkO8y5XzVF7qFVLyETxplU332f8hQEQzsQfBYzV-cWlQCye_yD5dVH-rUfTCi/s320/flaquita3518.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKCYGxTzKhIoVr9vqFhO4QsDMZaJZQFy57FkVYMovkVvr0_P8RnH4fvpPsv5zSt8NnQ-R20wX-uenjoWPkO8y5XzVF7qFVLyETxplU332f8hQEQzsQfBYzV-cWlQCye_yD5dVH-rUfTCi/s800/flaquita3518.jpg", "comment_count": 0 }, { "title": "wire + string", "url": "https://cocktailvirgin.blogspot.com/2018/05/wire-string.html", "published": "2018-05-08T08:00:00.000-04:00", "updated": "2018-05-08T08:00:00.461-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Maks Pazuniak", "source": "Jupiter Disco", "year": null }, "categories": [ "campari", "lemon juice", "pimm's no. 1", "pineapple syrup", "soda" ], "ingredients": [ "1 1/4 oz Pimm's No. 1", "1 1/4 oz Campari", "3/4 oz Lemon Juice", "1/2 oz Pineapple Syrup" ], "instructions": "Shake with ice, strain into a Collins glass filled with ice, and top with soda water (2-3 oz); I added a lemon wheel as garnish.", "body_text": "1 1/4 oz Pimm's No. 1\n1 1/4 oz Campari\n3/4 oz Lemon Juice\n1/2 oz Pineapple Syrup\nShake with ice, strain into a Collins glass filled with ice, and top with soda water (2-3 oz); I added a lemon wheel as garnish.\nAfter dinner two Tuesdays ago, I began perusing the\nBrooklyn Bartender\nbook for a way to round out the evening. There, I was drawn to the Wire + String crafted by Maks Pazuniak at Jupiter Disco. The combination of Pimm's, Campari, and pineapple was one that worked well in the\nRoyal Cup #4\n, so I was definitely interested in seeing Maks' take on an embittered Pimm's Cup.\nIn the Wire + String, the lemon wheel garnish added to the Campari's orange bouquet. Next, a complex red fruit- and orange-flavored sip gave way to tangy bitter orange and pineapple notes on the swallow. Overall, an aspect of the profile here was reminiscent of strawberries perhaps from the Pimm's being modulated by the other fruit elements in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMEqMsvKOhCyTFud2auf4I773RXfblx9QtVc-dGHiuZu0znaXuOjnk52-SDt6uRTuWfOuabS3uN9Od88jxMztokaa8xjPlSWyLsUqZuRYUvr3oVy-K4esDyTWHYJd00sg50aQM71Cgp9C/s320/wirestring3520.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMEqMsvKOhCyTFud2auf4I773RXfblx9QtVc-dGHiuZu0znaXuOjnk52-SDt6uRTuWfOuabS3uN9Od88jxMztokaa8xjPlSWyLsUqZuRYUvr3oVy-K4esDyTWHYJd00sg50aQM71Cgp9C/s800/wirestring3520.jpg", "comment_count": 0 }, { "title": "the bobby boucher", "url": "https://cocktailvirgin.blogspot.com/2018/05/the-bobby-boucher.html", "published": "2018-05-09T08:00:00.000-04:00", "updated": "2018-05-09T08:00:08.789-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Coltharp", "source": "The Tasting Kitchen", "year": 2011 }, "categories": [ "benedictine", "cherry brandy", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Overproof Bourbon (Fighting Cock 103)", "1/2 oz Carpano Antica Sweet Vermouth (Maurin)", "1/4 oz Cherry Heering", "1/4 oz Benedictine" ], "instructions": "Stir with ice, strain into a ice-filled coupe (no ice), and garnish with an orange twist.", "body_text": "2 oz Overproof Bourbon (Fighting Cock 103)\n1/2 oz Carpano Antica Sweet Vermouth (Maurin)\n1/4 oz Cherry Heering\n1/4 oz Benedictine\nStir with ice, strain into a ice-filled coupe (no ice), and garnish with an orange twist.\nTwo Wednesdays ago, I reached for the 2011 volume of\nFood & Wine: Cocktails\n, and I turned to John Coltharp's section on whiskey drinks. The Bobby Boucher, his creation at the Tasting Kitchen in Venice, California, stood out as a take on the 1930s\nBobby Burns\nbut made more Southern. To me, it also appeared like a cousin of the\nRemember the Maine\nwith Benedictine in place of absinthe and bitters. While there are a few semi-famous Bobby Bouchers in history, my guess is that the name refers to Adam Sandler's Southern-born character in\nThe Waterboy\n.\nThe Bobby Boucher greeted the nose with orange, Bourbon, and cherry aromas. Next, malt and a dark cherry and grape sip gave way to whiskey and cherry-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemsedbFfou0yVA50IRi-BELRcKE4Fhto7CvNM171Sb_zhUFNmChdIGCcu9BdUju4IQZa3YYf9rlbZY920Lxb9ZRKVzu-aycaDpMawG_7HZWl8KKpxlKePJISL0oI_gQoJO-XN6hz5eANj/s320/bobbyboucher3524.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemsedbFfou0yVA50IRi-BELRcKE4Fhto7CvNM171Sb_zhUFNmChdIGCcu9BdUju4IQZa3YYf9rlbZY920Lxb9ZRKVzu-aycaDpMawG_7HZWl8KKpxlKePJISL0oI_gQoJO-XN6hz5eANj/s800/bobbyboucher3524.jpg", "comment_count": 2 }, { "title": "mofucco", "url": "https://cocktailvirgin.blogspot.com/2018/05/mofucco.html", "published": "2018-05-10T08:00:00.000-04:00", "updated": "2018-05-10T08:00:08.837-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "La Florida Bar", "year": null }, "categories": [ "bitters (Angostura)", "egg", "rum", "sugar" ], "ingredients": [ "2 oz Bacardi Rum (DonQ Añejo)", "1 peel of a Lemon (Full peel of a small Lemon)", "1 tsp Sugar (1 Demerara Sugar Cube dissolved in 1/2 oz Water)", "1 dash Angostura Bitters", "1 Whole Egg" ], "instructions": null, "body_text": "2 oz Bacardi Rum (DonQ Añejo)\n1 peel of a Lemon (Full peel of a small Lemon)\n1 tsp Sugar (1 Demerara Sugar Cube dissolved in 1/2 oz Water)\n1 dash Angostura Bitters\n1 Whole Egg\nI muddled the sugar cube with the lemon peel in water and stirred to dissolve. Add the rest of the ingredients and shake once, add ice, and shake again. Strain into a cocktail glass.\nMy desire for a nightcap two Thursdays ago led me to Trader Vic's 1946\nBook of Food & Drink\n. There, I was lured in by the Mofucco that was \"a pleasant variation of a Bacardi Flip from La Florida Bar in Havana,\" and I was curious to see how the lemon peel in the shake colored the drink. As for the name, perhaps it was a misspelling of a Cuban necessity that sprung up around the time of the book's publishing; my search discovered that \"a combination of ethanol and gasoline called mofuco was employed during World War II [in Cuba]\" that does not seem to different from today's gasohol.\nWhile I stuck with a Spanish-style rum, my mind drifted to El Dorado 151 and a few others in the collection that would remind me more of a mix of gasoline and ethanol. Instead, I opted for an aged Puerto Rican rum from DonQ for this drink. In the glas, the Mofucco proffered rum, lemon, allspice, and clove notes to the nose. Next, a creamy caramel sip shared a brightness from the lemon peel, and the swallow was all about the rum that was colored by the bitters' dark clove spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpvf4VYT_vuNzqPi0cvngAGk79RsmI6s1IGlEmhfwYjzornzwZ6YvE-NhGABdIdJhHwVQeO7gkufs5VLZSfd-45EVDAJ3yjER18sdc9uk6jf0elXII6__h1UnkoML1bxG2mIlCBke3pka/s320/mofucco3526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpvf4VYT_vuNzqPi0cvngAGk79RsmI6s1IGlEmhfwYjzornzwZ6YvE-NhGABdIdJhHwVQeO7gkufs5VLZSfd-45EVDAJ3yjER18sdc9uk6jf0elXII6__h1UnkoML1bxG2mIlCBke3pka/s800/mofucco3526.jpg", "comment_count": 0 }, { "title": "pine room pippen", "url": "https://cocktailvirgin.blogspot.com/2018/05/pine-room-pippen.html", "published": "2018-05-11T08:00:00.000-04:00", "updated": "2018-05-11T08:00:05.738-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Carolina Hotel", "year": null }, "categories": [ "bitters (Angostura)", "dubonnet", "lemon juice", "scotch", "sugar" ], "ingredients": [ "1 jigger Scotch (1 1/2 oz Famous Grouse)", "1/2 oz Dubonnet (1/2 oz Byrrh Quinquina)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 jigger Scotch (1 1/2 oz Famous Grouse)\n1/2 oz Dubonnet (1/2 oz Byrrh Quinquina)\n1 dash Angostura Bitters\nJuice 1/2 Lemon (1/2 oz)\n1/4 tsp Sugar (1/2 oz Simple Syrup)\nShake with ice and strain into a cocktail glass.\nFor a libation to round out Friday evening two weeks ago, I opened up Ted Saucier's\nBottoms Up\nfor a previously glossed over gem. The one that spoke to me that evening was the Pine Room Pippen attributed to the Carolina Hotel in Pinehurst, North Carolina. The recipe was a Whisky Sour colored by Dubonnet Quinquina and Angostura Bitters, and I was curious as to how Byrrh would fill in for Dubonnet of that era. Once shaken and strained, the Pine Room Pippen gave forth a Scotch bouquet with a brightness from the lemon juice to the nose. Next, the lemon mingled with the grape on the sip, and the swallow showcased the Scotch that was accented by elegant herbal-spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcP1xkW2f3gU17aK992EOyocY2kvHVLhvv7Nx6ACyCqXQYGc0KWvuyuPDhqIW9yB8pItbt5tB6Qrz48IVbi1LnFTIDnMyujSdKxu2eD7RMBjl6UFqbUESv_MPLzDsB-eaBmiZeTdBbS7x_/s320/piperoompippen3528.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcP1xkW2f3gU17aK992EOyocY2kvHVLhvv7Nx6ACyCqXQYGc0KWvuyuPDhqIW9yB8pItbt5tB6Qrz48IVbi1LnFTIDnMyujSdKxu2eD7RMBjl6UFqbUESv_MPLzDsB-eaBmiZeTdBbS7x_/s800/piperoompippen3528.jpg", "comment_count": 0 }, { "title": "mai tai suissesse", "url": "https://cocktailvirgin.blogspot.com/2018/05/mai-tai-suissesse.html", "published": "2018-05-12T08:00:00.000-04:00", "updated": "2018-05-12T08:00:01.566-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": "USBG Cocktail Classique", "year": null }, "categories": [ "*original", "absinthe", "cointreau", "cream", "egg white", "lime juice", "orgeat", "rum (white)" ], "ingredients": [ "1 oz Absinthe (Kübler)", "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1 oz Lime Juice", "1 oz Orgeat", "1/2 oz Orange Liqueur (Cointreau)", "1 oz Heavy Cream", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a Tiki mug, and fill with crushed ice. The contest restricted things to 7 ingredients so I could not garnish with freshly grated nutmeg, but feel free to add it if desired.", "body_text": "1 oz Absinthe (Kübler)\n1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1 oz Lime Juice\n1 oz Orgeat\n1/2 oz Orange Liqueur (Cointreau)\n1 oz Heavy Cream\n1 Egg White\nShake once without ice and once with ice, strain into a Tiki mug, and fill with crushed ice. The contest restricted things to 7 ingredients so I could not garnish with freshly grated nutmeg, but feel free to add it if desired.\nA few weeks ago, I submitted a recipe to the USBG Cocktail Classique sponsored by Lucid Absinthe. It ended up making the cut to compete in the New York semi-final round, but it was not a convenient time for me to travel, so I bowed out. My drink idea began with considering how Tiki drinks are very absinthe friendly, and I selected the Mai Tai as a starting place. Instead of swapping pure absinthe in place of one of the rums in a Mai Tai, I opted to swap in the delightful New Orleans treat, the Absinthe Suissesse, in place of that rum. My rational was that both drinks contained orgeat as a common ingredient, and how the creamy, rich, nutty, citrus, and grassy combination in the mashup would complement the herbal spice notes in absinthe.\nOnce prepared, the Mai Tai Suissesse gave forth an anise aroma from the absinthe that was mitigated by a sweet creaminess on the nose. Next, creamy lime and orange notes on the sip slid into grassy, nutty, and surprisingly lightly absinthe-driven swallow. Overall, the mix was closer to a classic Absinthe Suissesse with some citrus and grassy rum flavors as accent than to an adaptation of a Mai Tai itself.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqOxcwXIf6StC4dJesMXpJ9iU2Yasj81yan02K1hJ_L0GPg8u3zRNQfxgG_i007jx-3r8kwMiC4hrPCX2jSS1anq82jS8VWBJEV7MhI_5RwajhN859L_qz-wmbyz2owrFFZx_ISbd4H-k/s320/maitaisuissesse3531.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqOxcwXIf6StC4dJesMXpJ9iU2Yasj81yan02K1hJ_L0GPg8u3zRNQfxgG_i007jx-3r8kwMiC4hrPCX2jSS1anq82jS8VWBJEV7MhI_5RwajhN859L_qz-wmbyz2owrFFZx_ISbd4H-k/s800/maitaisuissesse3531.jpg", "comment_count": 0 }, { "title": "le negociant", "url": "https://cocktailvirgin.blogspot.com/2018/05/le-negociant.html", "published": "2018-05-13T08:00:00.000-04:00", "updated": "2018-05-13T08:00:06.078-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Byrrh Quinquina bottle", "year": null }, "categories": [ "lemon juice", "quinquina", "rum", "st. germain" ], "ingredients": [ "1 oz Rhum Agricole (Rhum Clement Premiere Canne)", "1 oz Byrrh Grand Quinquina", "1/2 oz St. Germain (St. Elder)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Rhum Agricole (Rhum Clement Premiere Canne)\n1 oz Byrrh Grand Quinquina\n1/2 oz St. Germain (St. Elder)\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, I was inspired by a thread about St. Germain recipes on\nFacebook\nto make a recipe called Le Negociant. I was able to trace the recipe back to 2012 post on\neGullet\nthat cited the back of the Byrrh Quinquina bottle as the source of the recipe. When I checked my recent bottle, the two recipes on the back were not this one; since it reminded me of Misty Kalkofen's\nMaximilian Affair\n, I was game to give it a try. The French name certainly matched the three French (or French isle) ingredients in the mix.\nLe Negociant gave forth a rose-like scent from the elderflower being modulated by the Byrrh's grape in addition to a grassy note from the rhum. Next, the lemon and grape danced on the sip, and the swallow continued on with grassy, floral, and bitter quinine flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZcr-5cSJwIRi62g9X2_9QBiKL7ZiaclD9GNBBQmZfxFMj4ixZympyPx2M8t-gn_-Kczrl3DKLZIK4JX5-YRx7nRCLih8kjLCwDHDgE-G4N6z6TqYEewuXtYfwsEEBai-3vdPmMYiSlpl/s320/lenegociant3533.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZcr-5cSJwIRi62g9X2_9QBiKL7ZiaclD9GNBBQmZfxFMj4ixZympyPx2M8t-gn_-Kczrl3DKLZIK4JX5-YRx7nRCLih8kjLCwDHDgE-G4N6z6TqYEewuXtYfwsEEBai-3vdPmMYiSlpl/s800/lenegociant3533.jpg", "comment_count": 1 }, { "title": "improved dunlop", "url": "https://cocktailvirgin.blogspot.com/2018/05/improved-dunlop.html", "published": "2018-05-14T08:00:00.000-04:00", "updated": "2018-05-14T08:00:04.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Lulu Martinez", "source": "Liquid Productions", "year": null }, "categories": [ "#hawthorne", "bitters (mole)", "port (tawny)", "rum", "simple syrup" ], "ingredients": [ "2 oz Croft Reserve Tawny Port", "1 oz Clement 6 Year Rhum Agricole", "1/4 bsp Cane Syrup", "1 dash Mole Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "2 oz Croft Reserve Tawny Port\n1 oz Clement 6 Year Rhum Agricole\n1/4 bsp Cane Syrup\n1 dash Mole Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Mondays ago, I attended a seminar on port wine at the Hawthorne given by Chris Forbes, a Fladgate Export Manager, and Andy Seymour of Liquid Productions. Throughout the seminar, we tasted various ports as well as a handful of port cocktails crafted by Liquid Production's Lulu Martinez. One of my favorites of the collection was a simple modification of the Dunlop that appeared in the 1930\nSavoy Cocktail Book\n. The Savoy's Dunlop was a 2:1 rum to sherry cocktail embittered by Angostura akin to Trader Vic's\nArawak\n. Here, the fortified wine was swapped to tawny port, the rum to wine proportions were inversed, and the bitters were changed to chocolate molé. Andy started his talk by describing how underdog spirits can be introduced to people using cocktails as a bridge, and this strategy worked wonders for gin, mezcal, and sherry. So here, a sherry drink was elegantly modified into a port one.\nThe Improved Dunlop greeted the senses with bright grapefruit oils that countered darker notes from the port on the nose. Next, the sip showcased a crisp grape note, and the swallow had grassy rhum meeting earthy grape and dried fruit notes with a chocolate and acid-rich finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBFPx2KnxfUxo6LwHWAj38zL4Crc5XpZ1h3wjrb-xCaptqNZdlXDjpdV-JCBjbxnjldfThtOSl1zsDg_ZWOwHaS55Ec4FW6UVaHt61UG-fGTuQ6mfXxrnoXNS3CsN3BhmjJyBtlubnKCE/s320/improveddunlop.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBFPx2KnxfUxo6LwHWAj38zL4Crc5XpZ1h3wjrb-xCaptqNZdlXDjpdV-JCBjbxnjldfThtOSl1zsDg_ZWOwHaS55Ec4FW6UVaHt61UG-fGTuQ6mfXxrnoXNS3CsN3BhmjJyBtlubnKCE/s800/improveddunlop.jpg", "comment_count": 0 }, { "title": "french aquatics", "url": "https://cocktailvirgin.blogspot.com/2018/05/french-aquatics.html", "published": "2018-05-14T10:00:00.000-04:00", "updated": "2018-05-14T10:00:11.553-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Shannon Smith", "source": "Tiki Room and Porco Lounge", "year": 2016 }, "categories": [ "calvados", "cognac", "lemon juice", "lime juice", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "2 oz Orgeat", "1 oz Calvados (Boulard VSOP)", "1 oz VS Cognac (Courvoisier)", "1/2 oz Hamilton's Demerara 151 Proof Rum (Lemon Hart 151)", "1 oz Lime Juice", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice" ], "instructions": "Shake with ice and pour into a Collins glass.", "body_text": "2 oz Orgeat\n1 oz Calvados (Boulard VSOP)\n1 oz VS Cognac (Courvoisier)\n1/2 oz Hamilton's Demerara 151 Proof Rum (Lemon Hart 151)\n1 oz Lime Juice\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\nShake with ice and pour into a Collins glass.\nFor a drink to round out that Monday night two weeks ago, I perused\nFood & Wine: Cocktails 2016\nfor a recipe idea. There, I landed upon the French Aquatics crafted by Cleveland bartender Shannon Smith at the Tiki Room and Porco Lounge. His creation paid tribute to French ingredients in classic Tiki, and here, orgeat, Calvados, and Cognac were three of the main players in a\nScorpion Bowl\n-like number.\nThe French Aquatics greeted the nose with apple and nutty aromas with a brightness from the citrus. Next, a creamy sip shared tropical notes from the pineapple, and the swallow gave forth apple, Cognac, pineapple, and nutty orgeat flavors to make for a rather fruity but complex refresher.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCF6TV17ObLop5ba6KNlf94aZ9i_m2ecrFBBKTBkp_heEKDCtRtMu5YG9rQjCTc8i0GGMh70uAU4Y77ldEcZN1PwTNH-DzuQ-xduiOEGyh4pYcKK3KxBXbFD1lPtgIX-h0Pdz0G-xim3x/s320/frenchaquatics3534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCF6TV17ObLop5ba6KNlf94aZ9i_m2ecrFBBKTBkp_heEKDCtRtMu5YG9rQjCTc8i0GGMh70uAU4Y77ldEcZN1PwTNH-DzuQ-xduiOEGyh4pYcKK3KxBXbFD1lPtgIX-h0Pdz0G-xim3x/s800/frenchaquatics3534.jpg", "comment_count": 0 }, { "title": "spider of the evening", "url": "https://cocktailvirgin.blogspot.com/2018/05/spider-of-evening.html", "published": "2018-05-15T08:00:00.000-04:00", "updated": "2018-05-15T08:00:04.894-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "lime juice", "passion fruit syrup", "swedish punsch", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Cimmarron)", "1 oz Swedish Punsch (Kronan)", "1/2 oz Campari", "1/2 oz Passion Fruit Syrup", "3/4 oz Lime Juice" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3 dash mole bitters (Bittermens) and add a straw.", "body_text": "1 oz Blanco Tequila (Cimmarron)\n1 oz Swedish Punsch (Kronan)\n1/2 oz Campari\n1/2 oz Passion Fruit Syrup\n3/4 oz Lime Juice\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3 dash mole bitters (Bittermens) and add a straw.\nTwo Tuesdays ago, I set out to craft a Swizzle utilizing Katie Emerson's tribute to the Death & Co. formula, the\nCompany Swizzle\n, as my recipe skeleton. For a spirit and fortified wine combination, my mind drifted to tequila and Swedish punsch which worked great in my\nMetexa\nriff\nChutes & Ladders\n. While Swedish punsch is not a fortified wine, it can act as a substitute for one as demonstrated in Crosby Gaige's 1941\nCorpse Reviver #2\nwhich swapped the punsch for the original's Lillet. Tequila and Swedish punsch went rather well with Campari in the\nMambo #5\n, and Campari and passion fruit are a match made in heaven as I first discovered in the\nNovara\n. Finally, lime juice and molé bitters garnish were the last two elements of the Company Swizzle format to round out the recipe.\nMy\nEyes on the Table\nnamed after Remedios Varo kept me in the surrealist painting mindset, so I began looking over Salvador Dali works. Given the tequila aspect, I did confirm that Dali visited Mexico, but he found that he could not stay there, for \"There is no way I'm going back to Mexico. I can't stand to be in a country that is more surrealist than my paintings.\" His 1940\nSpider of the Evening\nseemed to connect with the feel of the drink and won out here. In the glass, the Swizzle donated a chocolate aroma from the bitters that later allowed hints of the agave spirit through. Next, lime and a touch of passion fruit danced on the sip, and the swallow gave forth tequila and a tropical orange flavor that came across in an almost grapefruity way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBUvpUH5ZFip_-Lt4uGnTrU1jL0ri6dJ-_agHp85qK6YpA7dL0E1_0LcsZ9aokrAGC9GbyzuxuM8ZtLoDCOauru5WlmEyVgbetmBIp20OcAGJT2OfE_iIfcJNDLE_08CDa_mnCbnOvUEL/s320/spiderofevening3536.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBUvpUH5ZFip_-Lt4uGnTrU1jL0ri6dJ-_agHp85qK6YpA7dL0E1_0LcsZ9aokrAGC9GbyzuxuM8ZtLoDCOauru5WlmEyVgbetmBIp20OcAGJT2OfE_iIfcJNDLE_08CDa_mnCbnOvUEL/s800/spiderofevening3536.jpg", "comment_count": 1 }, { "title": "minsky", "url": "https://cocktailvirgin.blogspot.com/2018/05/minsky.html", "published": "2018-05-16T08:00:00.000-04:00", "updated": "2018-05-16T08:00:09.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "cointreau", "kümmel", "maraschino", "rum" ], "ingredients": [ "2/3 Bacardi (2 oz Barbancourt 8 Year + 1/4 oz Smith & Cross)", "2 dash Cointreau (1/4 oz)", "2 dash Kümmel (1/4 oz Helbing)", "2 dash Maraschino (1/4 oz Luxardo)" ], "instructions": "Stir with ice and strain.", "body_text": "2/3 Bacardi (2 oz Barbancourt 8 Year + 1/4 oz Smith & Cross)\n2 dash Cointreau (1/4 oz)\n2 dash Kümmel (1/4 oz Helbing)\n2 dash Maraschino (1/4 oz Luxardo)\nStir with ice and strain.\nAfter my bar shift two Wednesdays ago, I dove into\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a nightcap. There, the Minsky with its spirit, Maraschino, and kümmel reminded me of William Schmidt's 1891\nGladstone\nfrom a few weeks ago, so I was curious to see what a rum-forward cousin would be like. In the glass, the Minsky proffered Jamaican rum funk and hints of caraway to the nose. Next, caramel from the aged rum on the sip gave way to rum, nutty, and orange flavors on the swallow with a cumin followed by caraway finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VO39fToz7AWqFKPYlOiOslqQUoDYAmqkMHsJXwgC56bNWX5Q88TFXG5uGL0_d1HGamJkAS0kb-mZI3I4XMMgMangfNgz-LDNSqtiSWiqRFCfqKvRFfSNNUo-YMHgEoAmI695DSGFNpO0/s320/minsky3539.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VO39fToz7AWqFKPYlOiOslqQUoDYAmqkMHsJXwgC56bNWX5Q88TFXG5uGL0_d1HGamJkAS0kb-mZI3I4XMMgMangfNgz-LDNSqtiSWiqRFCfqKvRFfSNNUo-YMHgEoAmI695DSGFNpO0/s800/minsky3539.jpg", "comment_count": 0 }, { "title": "desk job", "url": "https://cocktailvirgin.blogspot.com/2018/05/desk-job.html", "published": "2018-05-17T08:00:00.000-04:00", "updated": "2018-05-17T08:00:00.872-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Donny Clutterbuck", "source": "The Cure", "year": 2016 }, "categories": [ "cynar", "punt e mes", "rum" ], "ingredients": [ "3/4 oz Zacapa 23 Rum (Diplomatico Reserva Exclusiva)", "3/4 oz Smith & Cross Rum", "3/4 oz Punt e Mes", "3/4 oz Cynar" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lime twist.", "body_text": "3/4 oz Zacapa 23 Rum (Diplomatico Reserva Exclusiva)\n3/4 oz Smith & Cross Rum\n3/4 oz Punt e Mes\n3/4 oz Cynar\nStir with ice, strain into a rocks glass with ice, and garnish with a lime twist.\nFor a nightcap after my Thursday night bar shift two weeks ago, I returned to\nFood & Wine: Cocktails 2016\nand landed on the Desk Job. The recipe was crafted by Donny Clutterbuck of Rochester's The Cure as his happy hour drink if he had a desk job. The dual rums, vermouth, and Cynar aspect reminded me of the Blossom Bar's\nPalm Viper\n, but here there was extra depth from a bitter vermouth and a funky rum. Once prepared, the Desk Job's lime oils from the twist joined the caramel and rum funk bouquet on the nose. Next, grape and caramel paired elegantly on the sip, and the swallow brought forth funky rum matching funky bitter flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiT8ZkyY9jSkNfiI5cxWDSyrAjJkKOTu__JtVHmYBncVLUdHeh6D_Ism3uW2bk_qY4ZnZ4WBYP3CURAeJFueTjXlUpodwx42yr0ohlaDv62TYeoAgYAv5qwHI4VGwadKBPUln-F76zJUH/s320/deskjob3541.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiT8ZkyY9jSkNfiI5cxWDSyrAjJkKOTu__JtVHmYBncVLUdHeh6D_Ism3uW2bk_qY4ZnZ4WBYP3CURAeJFueTjXlUpodwx42yr0ohlaDv62TYeoAgYAv5qwHI4VGwadKBPUln-F76zJUH/s800/deskjob3541.jpg", "comment_count": 0 }, { "title": "library card", "url": "https://cocktailvirgin.blogspot.com/2018/05/library-card.html", "published": "2018-05-18T08:00:00.000-04:00", "updated": "2018-05-18T08:00:03.924-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "cynar", "quinquina", "scotch" ], "ingredients": [ "1 1/2 oz Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)", "1/2 oz Bonal (or other) Quinquina", "1/2 oz Cynar", "1/2 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)\n1/2 oz Bonal (or other) Quinquina\n1/2 oz Cynar\n1/2 oz Apricot Liqueur (Rothman & Winter)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Friday nights ago, I was reminded of the great flavor combination of dark amari (like Cynar and Averna) and apricot, and it made me think about the\nMulberry Bend\nand other recipes where it worked well. Given how my blended Scotch at home, Famous Grouse, has an apricot undertone perhaps from the Glenrothes single malt in the recipe, Scotch seemed to be a direction. To fill out the recipe, I kept with my quinquina kick, but decided to give Bonal some love over Byrrh. For a name, I had the blended Scotch brand Bank Note in my head and it made me think of the the 1970s era checkout card at the back of the retired library book on Scotch that I bought used; therefore, I went with the Library Card.\nThe Library Card shared peat smoke brightened by orange oils on the nose. Next, malt, grape, and a fruitiness from the apricot brandy on the sip gave way to smoky whisky and bitter apricot on the swallow with an orange-apricot and quinine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvp82tqU406yAN6foDvQO-cOY_6Pv91nPxiNtOiRNkHnSX_i4xMtWAwGqupZ8cu6w4vxTUUOQ4oIJOWDbQtdcYYpJ1hOQaWLA8SV_MlEOqjelXGNZ2spWxfJBB8D3XTPKUE0UaMTJkz-B/s320/librarycard3542.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvp82tqU406yAN6foDvQO-cOY_6Pv91nPxiNtOiRNkHnSX_i4xMtWAwGqupZ8cu6w4vxTUUOQ4oIJOWDbQtdcYYpJ1hOQaWLA8SV_MlEOqjelXGNZ2spWxfJBB8D3XTPKUE0UaMTJkz-B/s800/librarycard3542.jpg", "comment_count": 0 }, { "title": "singapore sling", "url": "https://cocktailvirgin.blogspot.com/2018/05/singapore-sling.html", "published": "2018-05-19T08:00:00.000-04:00", "updated": "2018-05-19T08:00:03.046-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Ngiam Tong Boon", "source": "Raffles Hotel", "year": 1915 }, "categories": [ "*talesofthecocktail", "benedictine", "bitters (Angostura)", "cherry brandy", "cointreau", "gin", "grenadine", "lime juice", "pineapple juice" ], "ingredients": [ "2 oz Pineapple Juice", "1 1/2 oz Plymouth Gin (Beefeater)", "1/2 oz Cherry Heering", "1/2 oz Grenadine", "1/4 oz Cointreau", "1/4 oz Benedictine", "1/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Collins glass filled with ice (wine glass without ice), and garnish with a cherry and a pineapple slice (omit garnish).", "body_text": "2 oz Pineapple Juice\n1 1/2 oz Plymouth Gin (Beefeater)\n1/2 oz Cherry Heering\n1/2 oz Grenadine\n1/4 oz Cointreau\n1/4 oz Benedictine\n1/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice, strain into a Collins glass filled with ice (wine glass without ice), and garnish with a cherry and a pineapple slice (omit garnish).\nTwo Saturdays ago, I decided to make the Singapore Sling for the blog. It was a drink I frequently made a few months ago as it was one of the two dozen or so gin classics on the menu at Our Fathers; in fact, one thing I did to speed up the process was making \"Sling Juice\" that was a one ounce dispense of the three liqueurs from a cheater bottle. The recipe that I utilized here was the one from the\nPDT Cocktail Book\n; the one at Our Fathers was similar save for the gin call and only a quarter ounce of grenadine. Moreover, I opted here for a fashion closer to the way we served it at the bar which was in a cocktail coupe sans garnish. While the Singapore Sling was perhaps created around or before 1915 at the Raffles Hotel by bartender Ngiam Tong Boon, the recipe above is a more modern one. Moreover, the recipes for this drink vary greatly in the literature.\nTo get at the heart of the matter, I went back to my notes from Tales of the Cocktail 2016 to a talk by Jared Brown entitled, \"The Life & Times of the Singapore Sling.\" Singapore is a one city country in the East India Isle chain near Vietnam. The various islands there all adopted Slings as a popular drink type. Sir Stanford Raffles worked for the East India Trading Company in the 19th century, and he selected Singapore to settle down since it was not occupied by the Dutch like many of the other islands. The hotel itself opened for business in 1887.\nSlings have a long history with one of the earliest mentions being in 1759 from the\nHistory of Sweden\nwhere it noted that \"Long-sup or sling was one half water and one half rum with sugar in it to taste.\" In 1862, Jerry Thomas defined the Gin Sling as the same as the Gin Toddy except a little nutmeg is grated on the top. So with sugar, water, gin, and ice, the Gin Sling appeared to have been derived from Punch with the citrus and spice dropped from the roster (the nutmeg garnish could be considered a spice in a way). By the turn of the 20th century, the drink was so common that there was a dedicated glass -- an article in 1903 mentioned a \"Gin Sling glass\" in Borneo. Around 1908 is when the Gin Sling is speculated to have arrived in Singapore, and the first recipe for a Gin Sling there was recorded in 1913 with a description of \"They walked into the S.C.C. [Singapore Cricket Club] and ordered one cherry brandy, one D.O.M. [Benedictine], one gin, one lime juice, some ice, water, and a few dashes of bitters.\" The bartenders apparently would not mix it for them, so the guests chose to assemble the drink for themselves.\nNgiam Tong Boon started bartending in the late 1890s before retiring shortly before his death in 1918. He is believed to have created the Singapore Sling around 1915, but not the Singapore Sling recipe that is served today at the Raffles Hotel. Moreover, attribution of the drink occurred several decades after his death, so it may be inaccurate (see the Wondrich hoax link below where a recipe was found in a hotel safe). Around that time in the 1910s, a dozen bars in Singapore were making Gin Slings and half of those had a drink called the Singapore Sling. The Straits Hotel has a famous Straits Sling of gin, cherry brandy, Benedictine, Angostura Bitters, and orange bitters, and other places were making their pinkish Slings with sloe gin or claret in place of the cherry brandy. Jared surmised that Boon made the best one of these Singapore Slings which is why it survived and got famous.\nDuring the 1930s and 1940s, the\nSavoy Cocktail Book\n,\nCafé Royal Cocktail Book\n,\nStork Club\n, and Trader Vic's\nBartender's Guide\nall published recipes, and Jared suggested that the\nStork Club\n's was the closest. In tracing the drink recipe's history, the 1960s saw recipes that included orange liqueur as well as the orange-cherry garnish. And by the 1970s, pineapple juice had entered the equation along with gin, the three liqueurs, lime juice, and Angostura Bitters. Jared's history did not mention when grenadine appeared, but David Wondrich at a 2017 Tales of the Cocktail talk on \"\nGreat Hoaxes of Cocktail History\ndiscussed the financial desire to make the drink more affordable to produce. The drink had always been pink, so perhaps grenadine replaced some of the cherry liqueur as a cost saving measure along with the extra juices not found in the early recipes.\nSo the bottom line is that the original sling was probably closer to the Raffles Hotel Sling (\nhere\nis a rum riff of it from the 1970s). As prepared in this more modern way, the Singapore Sling yielded pineapple, cherry, and clove aromas that later yielded gin notes to the nose as it warmed up. Next, creamy pineapple and vague fruit notes played on the sip, and the swallow offered gin, cherry, and pineapple flavors with an herbal finish.\nAs I curious side note, I was reminded of a 2009 recipe for a\nShanghai Sling\nthat I created as a Raffles Hotel Sling that swapped Chinese 5 spice syrup for the Benedictine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2qW41rB65KkUds1EaOk68CL2bR91VeJRpwLYPeSENssvkq5LMd-mN8jm1Ccb2DBmrQiHluIx_njMJZHNejNeyDQoLWllVMkU3iXW61ntj2vVRG7UQyV-HWTxxhCajtvLCY0h38OWqnuw/s320/singaporesling3545.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2qW41rB65KkUds1EaOk68CL2bR91VeJRpwLYPeSENssvkq5LMd-mN8jm1Ccb2DBmrQiHluIx_njMJZHNejNeyDQoLWllVMkU3iXW61ntj2vVRG7UQyV-HWTxxhCajtvLCY0h38OWqnuw/s800/singaporesling3545.jpg", "comment_count": 2 }, { "title": "langosta", "url": "https://cocktailvirgin.blogspot.com/2018/05/langosta.html", "published": "2018-05-20T08:00:00.000-04:00", "updated": "2018-05-20T08:00:07.375-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dan Braganca", "source": "Backbar", "year": 2015 }, "categories": [ "campari", "creme de cacao", "grenadine", "lime juice", "mezcal", "pineapple juice", "vermouth (sweet)" ], "ingredients": [ "1 oz Mezcal", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Carpano Antica (Maurin Sweet Vermouth)", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 bsp Campari", "1 bsp Grenadine" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Mezcal\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Carpano Antica (Maurin Sweet Vermouth)\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 bsp Campari\n1 bsp Grenadine\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nOn my walk home from work two Sunday nights ago, I began perusing the\nOnTheBar\napp's recipe collection for mezcal drinks. There, I spotted Dan Braganca's Langosta that he crafted at Backbar in 2015. Dan was inspired by two events on a trip to Portland, Maine. The first of these was a shot of mezcal, pineapple juice, and Campari that he was served at the Bearded Lady' Jewel Box; the second was a chocolate lobster candy left on his pillow at the hotel. These ingredients got Dan thinking about the\nFloridita\nfrom Cuba and the\nTortuga\nfrom Trader Vic. Dan also included the equal part Campari and grenadine mix that Trader Vic utilized a lot and that I described in a bit more depth\nhere\n; moreover, a Torturga riff I wrote about called the\nIsla Tortuga\nalso opted for that combination. Finally, Dan dubbed his libation the Langosta after the Spanish word for \"lobster.\"\nThe Langosta proffered smoke overlying bright orange oils and other fruit notes to the nose. Next, lime, pineapple, and grape on the sip led into mezcal and pineapple on the swallow with a bitter chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrE2NHGasXEVT4-C14Y60E4OH8SbTyTMPY1I5HjFF8ybJIc7_HlOYxJ9-Y2ggzp4HdhxVh1u66FtnwnT1t2ZILouiZfe1J-i0EAE0QDgZUQFBfNBYq7u8Na2E6vElKupt9mR9MXweK-Py/s320/langosta3546.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrE2NHGasXEVT4-C14Y60E4OH8SbTyTMPY1I5HjFF8ybJIc7_HlOYxJ9-Y2ggzp4HdhxVh1u66FtnwnT1t2ZILouiZfe1J-i0EAE0QDgZUQFBfNBYq7u8Na2E6vElKupt9mR9MXweK-Py/s800/langosta3546.jpg", "comment_count": 0 }, { "title": "cigarettes and chocolate milk", "url": "https://cocktailvirgin.blogspot.com/2018/05/cigarettes-and-chocolate-milk.html", "published": "2018-05-21T08:00:00.000-04:00", "updated": "2018-05-21T08:00:03.918-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "creme de cacao", "cynar", "kahlua", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Michter's Bourbon", "1 oz Hamilton's Demerara Rum (*)", "1/2 oz Coffee Heering", "1/2 oz Cynar", "1/4 oz Crème de Cacao" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist.", "body_text": "1 oz Michter's Bourbon\n1 oz Hamilton's Demerara Rum (*)\n1/2 oz Coffee Heering\n1/2 oz Cynar\n1/4 oz Crème de Cacao\nStir with ice, strain into a rocks glass, and garnish with orange oil from a twist.\n(*) Sahil made the drink earlier in the evening with the 86 proof but ran out. When I requested it, he tried it with the 151 proof. It shifted the balance away from the whiskey and more towards the rum.\nTwo Mondays ago, Andrea and I ventured down to Estragon for dinner. For a cocktail, I asked bartender Sahil Mehta for his drink of the day. Sahil described how the evening's cool weather made him veer away from a citrus drink, so he offered a straight spirits number. With the coffee liqueur and smoky Guyanese rum, he wanted to call this Coffee and Cigarettes, but he ended up naming it Cigarettes and Chocolate Milk after the Rufus Wainwright song.\nThe Cigarettes and Chocolate Milk began with a caramel, smoky Demerara rum, and bright orange oil bouquet that led into a caramel and roast-filled sip. Next, the swallow offered rum, molasses, and mocha flavors that reminded me of an Imperial stout beer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNDZcBDUfsy-LNNm5VxvpPm3nC-PZN1WuaUU1Zouy55IS5wCuCKSs6Jx9iVMvIZHohsbr2Nu6hTf0T9xqs7WphysqhP1ut8ujipNnUc4J6v1Q7ppNgUmoZu5yc2TVL-gHgH4bScXC3meT/s320/cigarettesmilk3548.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNDZcBDUfsy-LNNm5VxvpPm3nC-PZN1WuaUU1Zouy55IS5wCuCKSs6Jx9iVMvIZHohsbr2Nu6hTf0T9xqs7WphysqhP1ut8ujipNnUc4J6v1Q7ppNgUmoZu5yc2TVL-gHgH4bScXC3meT/s800/cigarettesmilk3548.jpg", "comment_count": 0 }, { "title": "zombie julep", "url": "https://cocktailvirgin.blogspot.com/2018/05/zombie-julep.html", "published": "2018-05-22T08:00:00.000-04:00", "updated": "2018-05-22T08:00:01.810-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "Travis Brown", "source": "Imbibe Magazine", "year": null }, "categories": [ "falernum", "grenadine", "maraschino", "rum" ], "ingredients": [ "1 oz Appleton Rum (Appleton Reserve)", "1 oz Plantation 5 Year Barbados Rum", "1/4 oz Demerara 151 Proof Rum (Lemon Hart 151)", "1/2 oz Falernum (Velvet)", "1/4 oz Maraschino (Luxardo)", "1/4 oz Grenadine", "10 leaf Mint" ], "instructions": "Muddle mint in the syrup and liqueurs in a Julep cup (or double old fashioned glass), add rest, stir, and remove mint leaves. Add crushed ice, stir, and garnish with a mint sprig.", "body_text": "1 oz Appleton Rum (Appleton Reserve)\n1 oz Plantation 5 Year Barbados Rum\n1/4 oz Demerara 151 Proof Rum (Lemon Hart 151)\n1/2 oz Falernum (Velvet)\n1/4 oz Maraschino (Luxardo)\n1/4 oz Grenadine\n10 leaf Mint\nMuddle mint in the syrup and liqueurs in a Julep cup (or double old fashioned glass), add rest, stir, and remove mint leaves. Add crushed ice, stir, and garnish with a mint sprig.\nSince my mint patch has come back for yet another season, I decided two Tuesdays ago to finally make the Zombie Julep that I had spotted in\nImbibe Magazine\n. The article cited Travis Brown at Raleigh's Fox Liquor Bar as the creator, and it described how he merged (or was inspired by) two classics, the Zombie and the Mint Julep. Once prepared, the Zombie Julep shared a mint nose over rum notes. Next, caramel, light cherry, and berry flavors on the sip transitioned into rich rum, nutty, mint, and clove elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJrwqlpaMiI6yq3n741Sb0UqZs_ilTkgETNxLiMdve1_slw7BV4jEX0YtEiqARH7XJJvZ-raTgrum3grPHCGqlaFvR5aAsVDEU-ixXmf6kreZekWIYnx9cGKjo7YWfd1Pn2YhCVsJdpIh/s320/zombiejulep3550.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJrwqlpaMiI6yq3n741Sb0UqZs_ilTkgETNxLiMdve1_slw7BV4jEX0YtEiqARH7XJJvZ-raTgrum3grPHCGqlaFvR5aAsVDEU-ixXmf6kreZekWIYnx9cGKjo7YWfd1Pn2YhCVsJdpIh/s800/zombiejulep3550.jpg", "comment_count": 0 }, { "title": "commodore no. 2", "url": "https://cocktailvirgin.blogspot.com/2018/05/commodore-no-2.html", "published": "2018-05-23T08:00:00.000-04:00", "updated": "2018-05-23T08:00:07.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Waldorf-Astoria Bar Book", "year": 1935 }, "categories": [ "creme de cacao", "grenadine", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1/3 Bourbon Whiskey (2 oz Larceny)", "1/3 Lemon Juice (3/4 oz)", "1/3 Crème de Cacao (3/4 oz Tempus Fugit)", "1 dash Grenadine (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/3 Bourbon Whiskey (2 oz Larceny)\n1/3 Lemon Juice (3/4 oz)\n1/3 Crème de Cacao (3/4 oz Tempus Fugit)\n1 dash Grenadine (1/4 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nI recently saw a riff on the Commodore No. 2 in\nFood & Wine: Cocktails 2010\n, and two Wednesdays ago, I decided to make the original instead. The classic recipe appeared first in the 1935\nWaldorf-Astoria Bar Book\nas a Whiskey Sour with crème de cacao and a touch of grenadine as the sweeteners, and I modified it slightly to make it more spirit forward. Once prepared, the Commodore No. 2 proffered lemon oil over Bourbon and chocolate aromas. Next, a lemon and berry sip led into a whiskey and raspberry-chocolate swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5diLvr1xjzkVWvPzUEDrJ9JdbBAwRxVkjD8cePXNaebLXjNNOwAMT6v1TgkkMITQ6HJrqaGqE6xj18H9QNoBiCIVtLwqqkkuOdnir9R6Sk-Roj0xWv-Ney3op14VeVgWwujBaBj_hFrl/s320/commodore3553.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5diLvr1xjzkVWvPzUEDrJ9JdbBAwRxVkjD8cePXNaebLXjNNOwAMT6v1TgkkMITQ6HJrqaGqE6xj18H9QNoBiCIVtLwqqkkuOdnir9R6Sk-Roj0xWv-Ney3op14VeVgWwujBaBj_hFrl/s800/commodore3553.jpg", "comment_count": 0 }, { "title": "threepenny opera", "url": "https://cocktailvirgin.blogspot.com/2018/05/threepenny-opera.html", "published": "2018-05-24T08:00:00.000-04:00", "updated": "2018-05-24T08:00:00.281-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Ryan Puckett", "source": "Libertine Liquor Bar", "year": 2016 }, "categories": [ "campari", "curacao", "fernet-branca", "vermouth (sweet)" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Campari", "1 oz Carpano Antica Sweet Vermouth (Maurin)", "1 oz Pierre Ferrand Dry Curaçao", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and add an orange twist.", "body_text": "1 oz Fernet Branca\n1 oz Campari\n1 oz Carpano Antica Sweet Vermouth (Maurin)\n1 oz Pierre Ferrand Dry Curaçao\n1 pinch Salt\nStir with ice, strain into a double old fashioned glass with a large ice cube, and add an orange twist.\nTwo Thursdays ago, I began flipping through\nFood & Wine: Cocktails 2016\nuntil I came upon the Threepenny Opera. The recipe was crafted by Ryan Puckett at Indianapolis' Libertine Liquor Bar as a rather amaro-heavy libation featuring the Fernet-Campari \"\nFerrari\n\" combination. The musical name along with the Fernet, Campari, and vermouth trio reminded me a bit of Short & Main's\nJukebox Opera\nthat came out later that year, but here, the bitterness was mollified by a pinch of salt as was done in the\nCornerman\nand other drinks.\nThe Threepenny Opera gave forth an orange aroma that met up with a hint of Fernet's menthol on the nose. Next, caramel, grape, and orange on the sip led into bitter herbal-menthol flavors on the swallow. Overall, I was impressed at how the curaçao worked with the Campari to push the balance in a citrus direction to counter the salt-quenched Fernet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE_dKx_uhQdyCbsSgopaLelvjh_KjwSWy2S7zcBpt1Sw47dH8ytUeo2_okEBl46QqFQgfvSNPlaTUvpGvH3uAiPCX_yQ8CX2UglymLtHC9pZqfMWK-wTdGHAy3VkfhQOo_qtdSoa3QLEH/s320/threepennyopera3554.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE_dKx_uhQdyCbsSgopaLelvjh_KjwSWy2S7zcBpt1Sw47dH8ytUeo2_okEBl46QqFQgfvSNPlaTUvpGvH3uAiPCX_yQ8CX2UglymLtHC9pZqfMWK-wTdGHAy3VkfhQOo_qtdSoa3QLEH/s800/threepennyopera3554.jpg", "comment_count": 0 }, { "title": "my old piano", "url": "https://cocktailvirgin.blogspot.com/2018/05/my-old-piano.html", "published": "2018-05-25T08:00:00.000-04:00", "updated": "2018-05-25T08:00:03.549-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ari Form", "source": "Amor y Amargo", "year": null }, "categories": [ "bitters (other)", "kümmel", "mezcal", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "3/4 oz Carpano Antica Sweet Vermouth (Maurin)", "1/2 oz Mezcal (Fidencio)", "1/4 oz Kümmel (Helbing)", "2 dash Apple Bitters (Bittermens Burlesque)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Rittenhouse Rye\n3/4 oz Carpano Antica Sweet Vermouth (Maurin)\n1/2 oz Mezcal (Fidencio)\n1/4 oz Kümmel (Helbing)\n2 dash Apple Bitters (Bittermens Burlesque)\nStir with ice and strain into a cocktail coupe.\nFor my Friday's nightcap, I turned to Amanda Schuster's\nNew York Cocktails\nand I paused on the My Old Piano presented by Sother Teague at Amor y Amargo. I had passed over this drink since I lacked BarKeep's Apple Bitters (or\nhomemade\nones), but I decided that I could probably get by with another fruit and spice bitters. With a little research, I discovered that the drink was created by bartender Ari Form, and I was lured in by the combination of rye over mezcal that worked well in drinks like the\nLast Caress\n,\nRed Ant\n, and other recipes. I was also curious about the kümmel ingredient; I recalled how well it paired with whiskey in William Schmidt's 1891\nGladstone\n. Moreover, modern mixology has demonstrated how well kümmel works with agave spirits such as in the\nIsland of Misfit Toys\nand\nMission Bell\n.\nMy Old Piano greeted the nose with grape, smoke, and cumin notes. Next, grape and malt mingled on the sip, and the swallow proffered rye along with smoky vegetal flavors with a caraway and cumin finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3jA4oCpkyq8epVHrQmUdVB_V97zCZ-VV3fysTrf64r2Vab4Q9gcE6sHxjnNTUzY1pZEieBinLBkOMRMA2YpCgGusvV7Ae_5cj7UicqkdWX_pGTJCXUP3f35-lai7Z8oFYbSDg1n4BRUO/s320/myoldpiano3558.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3jA4oCpkyq8epVHrQmUdVB_V97zCZ-VV3fysTrf64r2Vab4Q9gcE6sHxjnNTUzY1pZEieBinLBkOMRMA2YpCgGusvV7Ae_5cj7UicqkdWX_pGTJCXUP3f35-lai7Z8oFYbSDg1n4BRUO/s800/myoldpiano3558.jpg", "comment_count": 0 }, { "title": "highwayman", "url": "https://cocktailvirgin.blogspot.com/2018/05/highwayman.html", "published": "2018-05-26T08:00:00.000-04:00", "updated": "2018-05-26T08:00:06.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.", "year": null }, "categories": [ "kahlua", "rum", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Bourbon (Four Roses)", "1/2 oz Scotch (Famous Grouse)", "1/4 oz Jamaican Rum (Smith & Cross)", "2 tsp Coffee Liqueur (Kahlua)", "1 tsp Passion Fruit Liqueur (Ezequiel's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/4 oz Bourbon (Four Roses)\n1/2 oz Scotch (Famous Grouse)\n1/4 oz Jamaican Rum (Smith & Cross)\n2 tsp Coffee Liqueur (Kahlua)\n1 tsp Passion Fruit Liqueur (Ezequiel's)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I was lured in by a recipe posted in\nImbibe Magazine\nfor the Highwayman by Tyson Buhler at the new Death & Co. bar that opened up in Denver. The Highwayman came across as a three spirit Old Fashioned of sorts and the trio of Bourbon, Scotch, and Jamaican rum reminded me of Sahil Mehta's\nBootlegger's Breakfast\n. Here, the sweetener was the duo of coffee and passion fruit liqueurs -- a flavor combination that appeared in Tiki drinks like the\nKiliki Cooler\nand\nEspresso Bongo\n.\nThe Highwayman gave forth an orange oil and rum funk bouquet with hints of coffee to the nose. Next, malt and a dark roast note filled the sip, and the swallow showcased the whisk(e)ys, rum's funk, and a touch of smoke with a coffee-passion fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1Hou8eiW-JVtrPBz1zDT4ZHcXPNlY_9udKgpCa4oAx20JCvIAB7B9p1qWfcNg8v_ujFBWK3hvdvq2YrDxQw-ltSaMpC7CvIYo8_MraFrI6XPLnC_5Y5U3KD96r285NeTZJshrxNNbj8X/s320/highwayman3559.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1Hou8eiW-JVtrPBz1zDT4ZHcXPNlY_9udKgpCa4oAx20JCvIAB7B9p1qWfcNg8v_ujFBWK3hvdvq2YrDxQw-ltSaMpC7CvIYo8_MraFrI6XPLnC_5Y5U3KD96r285NeTZJshrxNNbj8X/s800/highwayman3559.jpg", "comment_count": 0 }, { "title": "royal street royale", "url": "https://cocktailvirgin.blogspot.com/2018/05/royal-street-royale.html", "published": "2018-05-27T08:00:00.000-04:00", "updated": "2018-05-27T08:00:13.542-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "champagne", "herbsainte", "sugar" ], "ingredients": [ "1 cube Demerara Sugar", "3 dash Peychaud's Bitters", "1 rinse Herbsaint", "4-5 oz Champagne or Dry Sparkling Wine (Willm Blanc de Blancs)", "1 Lemon Twist" ], "instructions": null, "body_text": "1 cube Demerara Sugar\n3 dash Peychaud's Bitters\n1 rinse Herbsaint\n4-5 oz Champagne or Dry Sparkling Wine (Willm Blanc de Blancs)\n1 Lemon Twist\nSoak the demerara sugar cube in 3 dash Peychaud's Bitters. Rinse a flute glass with Herbsaint, add the bitters-soaked sugar cube, and top with the Champagne (leaving 3/4 inch or so of head space on top for the Herbsaint-coated walls to provide aroma). Garnish with a lemon twist. A large coupe, a double old fashioned, or small wine glass might work well here too. Filling the glass all the way up would stymie the Herbsaint rinse's aroma though.\nTwo Mondays ago, I had been thinking about the 1850s Champagne Cocktail and how I have never written it up on the blog. I have written up variations such as the\nAlfonso\nand\nCasino Imperial\n, and I intended to do the classic. However, my mind drifted to how to change things up. For bitters, I considered Peychaud's instead of the Angostura generally associated with the classic, and this got me thinking about taking things in a New Orleans direction with Herbsaint. So what would a Champagne Cocktail crossed with a Sazerac be like as a Champagne Sazerac (instead of a Rye Sazerac floated with Champagne such as the\nSea Captain's Sazerac\n)?\nPlaying off of the term Royale used to describe Champagne drinks, I paired it with one of the main streets in New Orleans' French Quarter, namely Royal Street, to make this the Royal Street Royale. Once mixed, the libation offered lemon and anise notes to the nose. Next, a crisp, carbonated sip transitioned to a dry and fruity swallow with an anise-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWY1gn1gOXxznOddQdZPGGEXxG16Cf4u4ovnmIzqUwDkW2IsJSCj16fWeLkjnU-8UBfRBAvpu_laF-T5_P5VJJwPcB8KfvmbLFdLb_gL4f85VkRuN1Xmcu9tT_kcsbkYYdHanaKWFDWlqB/s320/royalstreet3569.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWY1gn1gOXxznOddQdZPGGEXxG16Cf4u4ovnmIzqUwDkW2IsJSCj16fWeLkjnU-8UBfRBAvpu_laF-T5_P5VJJwPcB8KfvmbLFdLb_gL4f85VkRuN1Xmcu9tT_kcsbkYYdHanaKWFDWlqB/s800/royalstreet3569.jpg", "comment_count": 0 }, { "title": "el rey", "url": "https://cocktailvirgin.blogspot.com/2018/05/el-rey.html", "published": "2018-05-28T08:00:00.000-04:00", "updated": "2018-05-28T08:00:05.843-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Nick Jarrett", "source": "Clover Club", "year": 2010 }, "categories": [ "bitters (aromatic)", "bitters (orange)", "egg white", "lemon juice", "sherry", "simple syrup" ], "ingredients": [ "2 oz Amontillado Sherry (Lustau)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "2 dash Orange Bitters (Regan's)", "2 dash Boker's Bitters (Jerry Thomas Decanter)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain over ice, and garnish with an orange-cherry flag.", "body_text": "2 oz Amontillado Sherry (Lustau)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n2 dash Orange Bitters (Regan's)\n2 dash Boker's Bitters (Jerry Thomas Decanter)\n1 Egg White\nShake once without ice and once with ice, strain over ice, and garnish with an orange-cherry flag.\nAfter making the Royal Street Royale, I wanted to keep things on the lighter side, so I opted for a sherry recipe that I had spotted on the\nBarNotes\napp. That drink was the El Rey crafted by Nick Jarrett at the Clover Club in 2010 as a sherry egg white Sour. Once prepared, it gave forth a nutty sherry and orange peel aroma that led into a creamy, semi-dry grape and lemon-flavored sip. Next, the Amontillado's oxidized nuttiness came through on the swallow with a lightly spiced finish. Overall, it was light and playful yet elegant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilE2Jj6jnIpUknHk3saTcWABAIKxo7wX7QUV4cAIaK2eWoGppNAfpi4kmW0c9bRdOb9ypVNxo_bOmwZzbPvMYmiYr2zrjuzrwAsiQfqtKkWv0aRmAClmvXgAIum8MDd0ut84SNdWOXoy0b/s320/elrey3573.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilE2Jj6jnIpUknHk3saTcWABAIKxo7wX7QUV4cAIaK2eWoGppNAfpi4kmW0c9bRdOb9ypVNxo_bOmwZzbPvMYmiYr2zrjuzrwAsiQfqtKkWv0aRmAClmvXgAIum8MDd0ut84SNdWOXoy0b/s800/elrey3573.jpg", "comment_count": 0 }, { "title": "brazilian vesper", "url": "https://cocktailvirgin.blogspot.com/2018/05/brazilian-vesper.html", "published": "2018-05-29T08:00:00.000-04:00", "updated": "2018-05-29T08:00:09.829-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jacyara de Oliveira", "source": "El Che", "year": null }, "categories": [ "cachaça", "lillet", "passion fruit syrup", "vodka" ], "ingredients": [ "1 oz Cachaça (Seleta Gold)", "1 oz Vodka (Bar Hill)", "1 oz Lillet Blanc (Cocchi Americano)", "1 bsp Passion Fruit Syrup" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Cachaça (Seleta Gold)\n1 oz Vodka (Bar Hill)\n1 oz Lillet Blanc (Cocchi Americano)\n1 bsp Passion Fruit Syrup\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I was lured in by a cachaça recipe posted by\nImbibe Magazine\n, namely the Brazilian Vesper by Jacyara de Oliveira of Chicago's El Che. I had previously written a rant about the\nVesper\nfor a Mixology Monday event about how I did not understand the drink and why one would slightly want to diminish the flavor of gin by 25% with neutral spirits. In addition, I have only had one person ever request gin and Lillet Blanc before (previously, I had said no one, but one of the servers at Our Fathers preferred her Martinis that way as she tasted through the gins). Here, instead of a 3:1 of flavorful spirit to vodka, the mix is equal parts and this could help to mitigate cachaça's grassy funk (although I love it especially in Seleta and other better brands). For a vodka, I opted for the brand I used in the classic Vesper post -- a fuller one made from honey by Caledonia Spirits so that it would not be perfectly neutral. And my complaint about the Lillet taking up one-ninth of the pre-melt build volume in the classic was solved by putting it in equal parts footing with the cachaça and vodka; moreover, the fruit element was bolstered by a dash of passion fruit syrup here.\nThe Brazilian Vesper's lemon twist garnish offered up citrus aromas to accent the Brazilian spirit's grassy funk and complement the Cocchi Americano and passion fruit to follow. Next, a peachy citrus sip led into a delightful medley of cachaça, honey, passion fruit, orange, and lemon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoENWuKWy-WQSVZY_v3oBTpS7YQVziSGyzHWQVjlj-bUyoV5hLQlZdaD7gIqpmi5kTxsGjgqoHCwZe087rajcIC-4YmJOtr4xmfDCMCrnQlDSK3kK80jv7qRvv6cnjVUwS6K4MnGoLyWe/s320/brazilianvesper3574.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoENWuKWy-WQSVZY_v3oBTpS7YQVziSGyzHWQVjlj-bUyoV5hLQlZdaD7gIqpmi5kTxsGjgqoHCwZe087rajcIC-4YmJOtr4xmfDCMCrnQlDSK3kK80jv7qRvv6cnjVUwS6K4MnGoLyWe/s800/brazilianvesper3574.jpg", "comment_count": 0 }, { "title": "who dares win", "url": "https://cocktailvirgin.blogspot.com/2018/05/who-dares-win.html", "published": "2018-05-30T08:00:00.000-04:00", "updated": "2018-05-30T08:00:13.600-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Mike Aikman", "source": "The Classic & Craft Cocktail Recipe Book", "year": null }, "categories": [ "gin", "kümmel", "lemon juice", "orgeat" ], "ingredients": [ "2 oz Beefeater Gin", "3/4 oz Lemon Juice", "1/2 oz Orgeat", "1/4 oz Kümmel (Helbing)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a star anise pod.", "body_text": "2 oz Beefeater Gin\n3/4 oz Lemon Juice\n1/2 oz Orgeat\n1/4 oz Kümmel (Helbing)\nShake with ice, strain into a cocktail glass, and garnish with a star anise pod.\nTwo Wednesdays ago, I reached for Clair McLafferty's\nThe Classic & Craft Cocktail Recipe Book\nfor the night's libation. There, I was drawn to the Who Dares Win by Scottish bartender Mike Aikman for it reminded me of an\nArmy & Navy\ncrossed with a\nSilver Bullet\n. Once prepared, it gave forth a spiced nose mostly from the caraway with perhaps lighter notes from cumin, star anise, and juniper. Next, the creamy lemon sip transitioned into gin, nutty, and caraway flavors on the swallow; moreover, towards the end, the star anise from the garnish seemed to infuse into the drink itself.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-y0Nd4vQCObdUn26QtJyWhuDR7K6eY7g_6Zfx3NMYML4_0fUQ2HUcIoWwG_D0MsAXdftTHIalDGq3scsyif_H6CP4gYt9aFaWYdMxT0b_OusqFuSQ4bifzRE5uUbkg4oZCpUswgIDAlJL/s320/whodareswin3578.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-y0Nd4vQCObdUn26QtJyWhuDR7K6eY7g_6Zfx3NMYML4_0fUQ2HUcIoWwG_D0MsAXdftTHIalDGq3scsyif_H6CP4gYt9aFaWYdMxT0b_OusqFuSQ4bifzRE5uUbkg4oZCpUswgIDAlJL/s800/whodareswin3578.jpg", "comment_count": 0 }, { "title": "algiers point", "url": "https://cocktailvirgin.blogspot.com/2018/05/algiers-point.html", "published": "2018-05-31T08:00:00.000-04:00", "updated": "2018-08-24T19:32:20.566-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "River Bar", "year": null }, "categories": [ "#other", "*original", "bitters (orange)", "bitters (Peychaud's)", "chartreuse (yellow)", "cognac", "herbsainte", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 oz Cognac (Hennessy VSOP at Work; Courvoisier VS at Home)", "1 oz Rye Whiskey (Rittenhouse)", "1/2 oz Punt e Mes", "1/2 oz Yellow Chartreuse", "3 dash Peychaud's Bitters", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with lemon oil from a twist.", "body_text": "1 oz Cognac (Hennessy VSOP at Work; Courvoisier VS at Home)\n1 oz Rye Whiskey (Rittenhouse)\n1/2 oz Punt e Mes\n1/2 oz Yellow Chartreuse\n3 dash Peychaud's Bitters\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with lemon oil from a twist.\nTwo Thursdays ago, a pair of cocktailians that I know from around town came into River Bar. For their second round, they asked for something herbal like a\nGreen Point\n, or perhaps something inspired by\nJohn Gertsen\n. So I thought, \"Why not both?\" Since John was a big fan of Sazeracs and its variations, why not merge a Cognac Sazerac with a Green Point. Gertsen at No. 9 Park was also excited about serving Green Points (except that the house take on it called for Green Chartreuse instead of the standard Yellow), so it all fit into place. I had previously done a similar thing for a Manhattan-themed\nMixology Monday\npost where I took the Manhattan and crossed it with a Sazerac for the\nMerchants Exchange Manhattan\n. For a name, I honed in on the \"Point\" part of the 2005 Milk & Honey neoclassic and dubbed this one after the section of New Orleans on the other side of the Mississippi River, namely Algiers Point.\nThe guests rather enjoyed the drink and inquired when I had created this drink; they were surprised when they had heard that it was on the fly. When I got home, I recreated the recipe as close as possible with the only notable change being the Cognac brand and age. When I mixed it for myself, the Algiers Point brought lemon oil and anise aromas to the nose. Next, grape and malt on the sip gave way to rye's spice, Cognac's richness, Punt e Mes' bitter, and Yellow Chartreuse's herbal flavors on the swallow with Herbsaint's anise spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqdSfLLUWticX2lFaOCMihoO-fil9pdJMG7X9r0q9vf2o_0ADA9tveVWGemgR9MCXMXQIG1eoRYu_vVtnpquVq26gL-1NtljkYuZumQ0bZjLvEDSX74sCz0kjk7sn6GNwenNqblz_C4hz/s320/algierspoint3580.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqdSfLLUWticX2lFaOCMihoO-fil9pdJMG7X9r0q9vf2o_0ADA9tveVWGemgR9MCXMXQIG1eoRYu_vVtnpquVq26gL-1NtljkYuZumQ0bZjLvEDSX74sCz0kjk7sn6GNwenNqblz_C4hz/s800/algierspoint3580.jpg", "comment_count": 0 }, { "title": "princeton", "url": "https://cocktailvirgin.blogspot.com/2018/06/princeton.html", "published": "2018-06-01T08:00:00.000-04:00", "updated": "2018-06-01T08:00:04.350-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "George Kappeler", "source": "Modern American Drinks", "year": 1895 }, "categories": [ "amer picon", "brandy", "pineapple juice", "vermouth (sweet)" ], "ingredients": [ "2/3 Brandy (2 oz Camus VS Cognac)", "2 dash Sweet Vermouth (3/4 oz Maurin)", "2 dash Pineapple Juice (3/4 oz)", "1 dash Boker's or Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Brandy (2 oz Camus VS Cognac)\n2 dash Sweet Vermouth (3/4 oz Maurin)\n2 dash Pineapple Juice (3/4 oz)\n1 dash Boker's or Picon Bitters (1/4 oz Torani Amer)\nShake with ice and strain into a cocktail glass.\nTwo Fridays ago, I began perusing the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook for the evening's drink. There, I spotted the Princeton that seemed like a refreshing brandy libation. The better-known Princeton was first published in 1895 by George Kappeler in\nModern American Drinks\nas a layered cocktail of 1 1/2 oz Old Tom gin and 3 dash orange bitters that were stirred and strained into a cocktail glass before a 1/2 oz port was carefully sunk to the bottom. Here, the Princeton was the brandy, sweet vermouth, and pineapple juice with bitters. Since Amer Picon works so well with pineapple, I took that route instead of Boker's. I initially was reminded of a brandy Algonquin of sorts, but the combination was a common one in\nPioneers\nwith the rye one appearing twice here in the blog as the\nRadio Call\nand the\nFranklin Square\n.\nOnce prepared, this Princeton offered up grape and dark fruit bouquet to the nose. Next, grape, caramel, and a tropical note on the sip transitioned into Cognac, pineapple, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVWkDrVuHFmulfL1fAQ2agLpfJtL633xUS1HZffkKoJ9hB1HFKFh3FUskLj0cMZ0UGwzIX2fx-5Uomo6o6h5ibaBBpLGSXKaCNScq4K1UZj6eReiwndEH31SVSjVjuMp_fZwyr4SVhxDc/s320/princeton3581.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVWkDrVuHFmulfL1fAQ2agLpfJtL633xUS1HZffkKoJ9hB1HFKFh3FUskLj0cMZ0UGwzIX2fx-5Uomo6o6h5ibaBBpLGSXKaCNScq4K1UZj6eReiwndEH31SVSjVjuMp_fZwyr4SVhxDc/s800/princeton3581.jpg", "comment_count": 0 }, { "title": "lucky bird", "url": "https://cocktailvirgin.blogspot.com/2018/06/lucky-bird.html", "published": "2018-06-02T08:00:00.000-04:00", "updated": "2018-06-02T08:00:03.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Arthur Boothe", "source": "Bitters & Brass", "year": null }, "categories": [ "apricot liqueur", "bitters (mole)", "rum", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1 oz Angostura 7 Year Rum", "1/2 oz Kronan Swedish Punsch", "1 bsp Apricot Liqueur (Rothman & Winter)", "3 dash Bittermens Molé Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1 oz Angostura 7 Year Rum\n1/2 oz Kronan Swedish Punsch\n1 bsp Apricot Liqueur (Rothman & Winter)\n3 dash Bittermens Molé Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I spotted a recipe on the Kronan Swedish Punsch\nFacebook\npage called the Lucky Bird that seemed delightful. Not only did the recipe sound alluring with its Swedish punsch-apricot liqueur combo that worked well in the\nHavana Cocktail\nand other drinks, it was made by Arthur Boothe whom I met on my 2016 USBG-sponsored\nexcursion\nto the Patron distillery in Mexico. Arthur crafted this drink for the Spring menu at Bitters & Brass in Sanford, Florida.\nThe Lucky Bird greeted the senses with a caramel rum aroma with fruity and chocolate undertones. Next, caramel notes with hints of orchard fruit on the sip were chased by rum, apricot, tea, and funky Batavia Arrack flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NScCKJmJl0-swC4BDGXBekbSkfUCJdyBB0VDZHQjtBeXNk5YZZiMIpIF0cIvaSLfpAhjLZPF1lHGUdTFElVDEZImUb-XiboGNcxabC6BApNrIF9QPeHVznbZsmNdPPv4ot4MArmBsuCt/s320/luckybird3583.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NScCKJmJl0-swC4BDGXBekbSkfUCJdyBB0VDZHQjtBeXNk5YZZiMIpIF0cIvaSLfpAhjLZPF1lHGUdTFElVDEZImUb-XiboGNcxabC6BApNrIF9QPeHVznbZsmNdPPv4ot4MArmBsuCt/s800/luckybird3583.jpg", "comment_count": 0 }, { "title": "newton", "url": "https://cocktailvirgin.blogspot.com/2018/06/newton.html", "published": "2018-06-03T08:00:00.000-04:00", "updated": "2018-06-03T08:00:11.448-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (Angostura)", "quinquina", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye Whiskey (1 1/2 oz Old Overholt)", "1/3 Sweet Vermouth (1 oz Maurin)", "2 dash Byrrh Grand Quinquina (1/2 oz)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/2 Rye Whiskey (1 1/2 oz Old Overholt)\n1/3 Sweet Vermouth (1 oz Maurin)\n2 dash Byrrh Grand Quinquina (1/2 oz)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nOn Sunday night after my work shift, I began perusing\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a glossed-over gem. There, in the American whiskey section was the Newton that appeared like a Manhattan laced with Byrrh Quinquina which seemed like it had to be a winner. I upped the 2 dashes of Byrrh to a half ounce (one-sixth of the drink build) to allow the ingredient a chance to shine. Once prepared, the Newton offered a sweet herbal and grape bouquet to the nose. Next, grape and malt mingled on the sip, and rye and dry cherry and grape flavors rounded off the swallow with a bitter quinine and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmTTx_MagbRW1BGUh4-kInKl5RWL1E35nStVu7i2fhcXW6AFZmBXeMgLhQikrJSVEZ50yCO7_WRMtuGWNoJFpnosufe3AXkiaAsw6TbHcZb5SBuyYWwe2FSQiVCXtRvKjXI_PnMRS5AB5/s320/newton3586.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmTTx_MagbRW1BGUh4-kInKl5RWL1E35nStVu7i2fhcXW6AFZmBXeMgLhQikrJSVEZ50yCO7_WRMtuGWNoJFpnosufe3AXkiaAsw6TbHcZb5SBuyYWwe2FSQiVCXtRvKjXI_PnMRS5AB5/s800/newton3586.jpg", "comment_count": 0 }, { "title": "roofgarden", "url": "https://cocktailvirgin.blogspot.com/2018/06/roofgarden.html", "published": "2018-06-04T08:00:00.000-04:00", "updated": "2018-06-04T08:00:07.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "The Old Waldorf-Astoria Bar Book", "year": 1935 }, "categories": [ "bitters (aromatic)", "soda", "sugar", "vermouth (dry)" ], "ingredients": [ "1 dash Bitters (2 dash Angostura)", "1 lump Sugar (1 small Demerara Sugar Cube)", "1 jigger French Vermouth (2 oz Noilly Prat Dry)" ], "instructions": null, "body_text": "1 dash Bitters (2 dash Angostura)\n1 lump Sugar (1 small Demerara Sugar Cube)\n1 jigger French Vermouth (2 oz Noilly Prat Dry)\nIce Cubes\n1 bottle Ginger Ale (1/2  can (6 oz) Blue Sky Soda)\nDash bitters onto the sugar cube in a Collins glass, add vermouth followed by ice, and top with ginger ale.\nI recently was reminded of the Roofgarden from the 1935\nThe Old Waldorf-Astoria Bar Book\nand then realized that it was probably the inspiration for Brick & Mortar's\nRooftop Cooler\n. Therefore, two Mondays ago I decided to make this recipe that reminded me of a low proof Champagne Cocktail given the bitters-dashed sugar sugar cube and carbonated component. Once assembled, the Roofgarden gave forth a ginger, cinnamon, and clove bouquet. Next, a semi-sweet carbonated sip led into a herbal, ginger, and spice swallow. With a sugar-sweetened (instead of corn syrup) and slightly drier ginger ale, the Roofgarden was an elegant low ABV refresher.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqA0oL7VAPDxOCAvP9xr8FpSZ3DQ6hUdds_ivrLswOMCe8Obfcgl4BN5dmVVG8DG-16VYR5jM407JRPsQ22qOn6PCkwObpBKqUSYY5SBtlg8iMYnADUPC3JKfn0Bd1frSNnJZBlG8mAx7/s320/roofgarden3590.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqA0oL7VAPDxOCAvP9xr8FpSZ3DQ6hUdds_ivrLswOMCe8Obfcgl4BN5dmVVG8DG-16VYR5jM407JRPsQ22qOn6PCkwObpBKqUSYY5SBtlg8iMYnADUPC3JKfn0Bd1frSNnJZBlG8mAx7/s800/roofgarden3590.jpg", "comment_count": 0 }, { "title": "the invitation", "url": "https://cocktailvirgin.blogspot.com/2018/06/the-invitation.html", "published": "2018-06-05T08:00:00.000-04:00", "updated": "2018-06-05T08:00:00.426-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1891 }, "categories": [ "absinthe", "gum syrup", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 dash Gum (1/4 oz Simple Syrup)", "1/2 small drink Sherry (1 1/2 oz Lustau Amontillado)", "1/2 small drink Vino Vermouth (1 1/2 oz Cocchi Sweet Vermouth)", "1 dash Absinthe (1 bsp Kübler)" ], "instructions": "Stir with ice and strain into a fancy glass.", "body_text": "1 dash Gum (1/4 oz Simple Syrup)\n1/2 small drink Sherry (1 1/2 oz Lustau Amontillado)\n1/2 small drink Vino Vermouth (1 1/2 oz Cocchi Sweet Vermouth)\n1 dash Absinthe (1 bsp Kübler)\nStir with ice and strain into a fancy glass.\nTwo Tuesdays ago, I reached for William Schmidt's 1891\nThe Flowing Bowl\nin search of an elegant oddity. There, I selected the Invitation that came across like an absinthe-tinged\nAdonis\nwhich sounded rather delightful and seemed to suggest by both the name and the ingredients that it would make for a fine aperitif. In the glass, the Invitation reached the nose with nutty grape aromas brightened by minty herbal accents. Next, a semi-dry grape sip was followed by a sweeter and rounder grape flavor on the swallow that led into an anise-herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVisHNbqy4TEunM_FEFpoyadvSwx5nocpfnFsixcINnEneWAMN1hTYHRnaOT7BRmatPdDt3qQ73bwzsRF4HKD274SxOAB-8QQACNfgdJmZTfLsVascfbAUtPeN_pFg-EOB_3L8vDYoZbv/s320/invitation3591.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVisHNbqy4TEunM_FEFpoyadvSwx5nocpfnFsixcINnEneWAMN1hTYHRnaOT7BRmatPdDt3qQ73bwzsRF4HKD274SxOAB-8QQACNfgdJmZTfLsVascfbAUtPeN_pFg-EOB_3L8vDYoZbv/s800/invitation3591.jpg", "comment_count": 0 }, { "title": "puerto rican racer", "url": "https://cocktailvirgin.blogspot.com/2018/06/puerto-rican-racer.html", "published": "2018-06-06T08:00:00.000-04:00", "updated": "2018-06-06T08:00:19.532-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "applejack", "bitters (Peychaud's)", "chartreuse (yellow)", "grenadine", "rum" ], "ingredients": [ "2 oz Ron del Barrilito 3 Star Rum (Don Q Añejo)", "1/2 oz Laird's Bonded Apple Brandy" ], "instructions": "Stir with ice and strain into a double old fashioned glass with a large ice cube.", "body_text": "2 oz Ron del Barrilito 3 Star Rum (Don Q Añejo)\n1/2 oz Laird's Bonded Apple Brandy\nscant 1/2 oz Yellow Chartreuse\n1 tsp Grenadine\n1 dash Peychaud's Bitters\nStir with ice and strain into a double old fashioned glass with a large ice cube.\nTwo Wednesdays ago, I selected the\nDeath & Co. Cocktail Book\nto guide me for the evening's nightcap. There, I spotted the Puerto Rican Racer which was one of their riffs on the\nDiamondback\nthat called for Puerto Rican rum instead of rye whiskey and added a touch of grenadine and Peychaud's Bitters to the mix. Since I had enjoyed their brandy riff, the\nSidewinder\nby Phil Ward, I was game to try Thomas Waugh's 2009 creation named after another poisonous snake.\nThe Puerto Rican Racer greeted the nose with an apple aroma accented by herbal notes. Next, caramel and honey with a hint of berry on the sip led into rum, apple, and minty-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43fcEaWk7fO0QowJbZI_nfhICTw0LdQtLdWptdfC2TJWqP60dgYAvdM1rJOP7Sb0kzAHCX1yhrHOR4kmBJ76LFI3YigJMZbq3HyRVuxhk3DQwwUyjq2BpkXR3ypzaD92_KHBSgSoVbfz9/s320/puertoricanracer3594.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43fcEaWk7fO0QowJbZI_nfhICTw0LdQtLdWptdfC2TJWqP60dgYAvdM1rJOP7Sb0kzAHCX1yhrHOR4kmBJ76LFI3YigJMZbq3HyRVuxhk3DQwwUyjq2BpkXR3ypzaD92_KHBSgSoVbfz9/s800/puertoricanracer3594.jpg", "comment_count": 0 }, { "title": "princeton", "url": "https://cocktailvirgin.blogspot.com/2018/06/princeton_7.html", "published": "2018-06-07T08:00:00.000-04:00", "updated": "2018-06-07T08:00:05.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "George J. Kappeler", "source": "Modern American Drinks", "year": 1895 }, "categories": [ "bitters (orange)", "gin", "port (tawny)" ], "ingredients": [ "1 1/2 pony Tom Gin (1 1/2 oz Hayman's Old Tom)", "3 dash Orange Bitters (Regan's)", "1/2 pony Port (1/2 oz Sandeman Tawny)" ], "instructions": "Stir the gin and bitters with ice and strain into a cocktail glass. Next, carefully add the port and let it settle to the bottom of the glass.", "body_text": "1 1/2 pony Tom Gin (1 1/2 oz Hayman's Old Tom)\n3 dash Orange Bitters (Regan's)\n1/2 pony Port (1/2 oz Sandeman Tawny)\nStir the gin and bitters with ice and strain into a cocktail glass. Next, carefully add the port and let it settle to the bottom of the glass.\nAfter making the\nPrinceton Cocktail\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\n, I decided to make the older and relatively better known Princeton from George J. Kappeler's 1895\nModern America Drinks\n. Kappeler's recipe is a layered cocktail of a bone dry Old Tom Gin Martini floating on top of a port wine base. After carefully layering the drink, the nose offered a piny juniper aroma in an almost grapefruit-like way. Next, a semi-sweet sip transitioned into pine on the swallow, and as the port began to enter into the equation, the drink gained grape richness on both the sip and swallow. Moreover, towards the end, the balance shifted more to juniper-flavored port.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns2kFAN0q7cqUK4MlL2rJDlSKd3D7H2pKumv0nSrSOD3LDuaG_Y8cyRLTIA37-Ii-sywn6s_KT5Epn4XkiON8Z191MU2KBJgFJoENsYikQH-hy7x17V8Sl0OIuIwk3-C2kaEq76xAQW_f/s320/princeton3597.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns2kFAN0q7cqUK4MlL2rJDlSKd3D7H2pKumv0nSrSOD3LDuaG_Y8cyRLTIA37-Ii-sywn6s_KT5Epn4XkiON8Z191MU2KBJgFJoENsYikQH-hy7x17V8Sl0OIuIwk3-C2kaEq76xAQW_f/s800/princeton3597.jpg", "comment_count": 0 }, { "title": "eye opener", "url": "https://cocktailvirgin.blogspot.com/2018/06/eye-opener.html", "published": "2018-06-08T08:00:00.000-04:00", "updated": "2018-06-08T08:00:03.532-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Bottoms Up", "year": null }, "categories": [ "absinthe", "bitters (orange)", "brandy", "curacao", "maraschino", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Brandy (1 1/2 oz Camus VS Cognac)", "1/2 jigger French Vermouth (1 1/2 oz Noilly Prat Dry)", "2 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "2 dash Maraschino (1/4 oz Luxardo)", "2 dash Absinthe (1 bsp Butterfly)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry and a lemon twist.", "body_text": "1/2 jigger Brandy (1 1/2 oz Camus VS Cognac)\n1/2 jigger French Vermouth (1 1/2 oz Noilly Prat Dry)\n2 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n2 dash Maraschino (1/4 oz Luxardo)\n2 dash Absinthe (1 bsp Butterfly)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with a cherry and a lemon twist.\nTwo Fridays ago, I pointed my night's drink search to the pages of Ted Saucier's\nBottoms Up\n. There, I was lured in by the Eye Opener that seemed like a Metropole Cocktail with a combination of\nFancy\nand\nImproved\nflourishes. Once prepared, the Eye Opener shared a lemon oil, Cognac, and orange peel aroma to the nose. Next, a semi-sweet white wine sip gave way to Cognac, nutty, orange, and absinthe flavors on the swallow. I later discovered that this recipe was rather similar to the\nMorning Cocktail\nfrom Boothby's 1934\nWorld Drinks And How To Mix Them.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSnVU8TXgX03__bqAqPlRCODarMUX_2l67AA2tcyXEC6ag-SeB4DkJrbRfEP3hcIbjITPLGa0zRq-qClfKIYu0ujHaqj3ZDx-SwAWC46b0ZTn3JWnJZ6LnQC7jdJazZP4eVUKS7j-kl4V/s320/eyeopener3599.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSnVU8TXgX03__bqAqPlRCODarMUX_2l67AA2tcyXEC6ag-SeB4DkJrbRfEP3hcIbjITPLGa0zRq-qClfKIYu0ujHaqj3ZDx-SwAWC46b0ZTn3JWnJZ6LnQC7jdJazZP4eVUKS7j-kl4V/s800/eyeopener3599.jpg", "comment_count": 0 }, { "title": "wildflower", "url": "https://cocktailvirgin.blogspot.com/2018/06/wildflower.html", "published": "2018-06-09T08:00:00.000-04:00", "updated": "2018-06-09T08:00:16.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Richard Boccato", "source": "Food & Wine: Cocktails 2011", "year": 2011 }, "categories": [ "cognac", "lime juice", "maple syrup", "rum" ], "ingredients": [ "1 oz Aged Rhum Agricole (Depaz)", "1 oz Cognac (Camus VS)", "1 oz Lime Juice", "1/2 oz Maple Syrup", "1 Orange Wedge" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a pinch of cinnamon (freshly grated cinnamon).", "body_text": "1 oz Aged Rhum Agricole (Depaz)\n1 oz Cognac (Camus VS)\n1 oz Lime Juice\n1/2 oz Maple Syrup\n1 Orange Wedge\nShake with ice, strain into a cocktail coupe, and garnish with a pinch of cinnamon (freshly grated cinnamon).\nOn Saturday night two weeks ago, I spied the Wildflower in\nFood & Wine: Cocktails 2011\nthat seemed like a curious Daiquiri of sorts with a Cognac component like the\nBoukman Daiquiri\nand a maple syrup one like the\nVolcano Bowl\nand\nMr. Howell\n. Moreover, it was shaken with an orange wedge akin to Sam Ross'\nToo Soon?\n. This recipe was called the Wildflower crafted by New York City bartender Richard Boccato as his riff on the Night Flight from Trader Vic's 1947\nBartender's Guide\n.\nThe Wildflower proffered a cinnamon, orange, and grassy nose. Next, maple's richness countered the lime on the sip, and the swallow paired the Cognac and funky rhum followed by a maple and citrus finish. Moreover, as time went on, the cinnamon from the garnish began leaching into the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyKIH2KlK_Rx4UCh_HILtPrUnx5Bk7NEaQvV28Crfdwf0RmdrBTNcQ-jqH4QW9ZJSvG7wTd6m4uWoFT8nWNHgTc6uge0lYLAMTkTbflKGd6xPziB7R7fNPX2ek4YnR8sYRhJEatUCqgFw/s320/wildflower3601.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyKIH2KlK_Rx4UCh_HILtPrUnx5Bk7NEaQvV28Crfdwf0RmdrBTNcQ-jqH4QW9ZJSvG7wTd6m4uWoFT8nWNHgTc6uge0lYLAMTkTbflKGd6xPziB7R7fNPX2ek4YnR8sYRhJEatUCqgFw/s800/wildflower3601.jpg", "comment_count": 0 }, { "title": "juniper #3", "url": "https://cocktailvirgin.blogspot.com/2018/06/juniper-3.html", "published": "2018-06-10T08:00:00.000-04:00", "updated": "2018-06-10T08:00:08.014-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "John deBary", "source": "Momofuku Ssämbar", "year": null }, "categories": [ "apricot liqueur", "campari", "gin", "lemon juice" ], "ingredients": [ "1 oz Barrel-aged Gin (Seagram's)", "3/4 oz Rothman & Winter Apricot Liqueur", "1/2 oz Campari", "3/4 oz Lemon Juice", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a double old fashioned glass.", "body_text": "1 oz Barrel-aged Gin (Seagram's)\n3/4 oz Rothman & Winter Apricot Liqueur\n1/2 oz Campari\n3/4 oz Lemon Juice\n1 pinch Salt\nShake with ice and strain into a double old fashioned glass.\nTwo Sundays ago, I ventured into Brad Parson's\nAmaro\nbook for a drink idea. There, I gravitated toward the Juniper #3 by John deBary of Manhattan's Momofuku Ssämbar. The gin, apricot, Campari, and lemon reminded me of the\nSt. Botolph Club\nand the pinch of salt in the mix made me think of the\nAbsent Stars\n. deBary described the Juniper #3 as, \"It tasted like someone was making a Whiskey Sour and a Negroni at the same time and accidentally poured them into the same glass.\" The gin I used was only lightly barrel aged, so it would not fully offer up the whiskey-like note in that description though.\nThe Juniper #3 gave forth an apricot, orange, and floral aroma that led into a lemon and orchard fruit sip. Next, the swallow shared juniper, apricot, orange, and herbal flavors, and overall, the balance was rather on the dry side here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2gG6znBMfejoWnlObeRHqIuKMM9-Hd8wpEtv5fJnB4ErL22Wt8EK0WyEy_zTaEHVpVELVupMKWcRi-IOZ0T4rRXv1o-KXQFcLLaF2VDL_C39mnIV4UguP3DHU0u0FTlbYxKzvIhE456P/s320/juniper3_3603.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2gG6znBMfejoWnlObeRHqIuKMM9-Hd8wpEtv5fJnB4ErL22Wt8EK0WyEy_zTaEHVpVELVupMKWcRi-IOZ0T4rRXv1o-KXQFcLLaF2VDL_C39mnIV4UguP3DHU0u0FTlbYxKzvIhE456P/s800/juniper3_3603.jpg", "comment_count": 0 }, { "title": "san remo", "url": "https://cocktailvirgin.blogspot.com/2018/06/san-remo.html", "published": "2018-06-11T08:00:00.000-04:00", "updated": "2018-06-11T08:00:25.987-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Thomas Waugh", "source": "Tales of the Cocktail 2009 recipe book, Stir Your Soul", "year": 2009 }, "categories": [ "amaro", "creme de violette", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Amaro (Averna)", "1/4 oz Crème Yvette" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist to the recipe. Stir Your Soul", "body_text": "2 oz Rye Whiskey (Old Overholt)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Amaro (Averna)\n1/4 oz Crème Yvette\nStir with ice and strain into a cocktail glass; I added an orange twist to the recipe.\nTwo Mondays ago, I ventured into the Tales of the Cocktail 2009 recipe book,\nStir Your Soul\n, to uncover a lost gem. There, I spotted the San Remo by Thomas Waugh then of Death & Co. who offered up this drink at the St. Germain tasting room that year. I pondered the vagueness of the \"amaro\" ingredient and figured that was the reason why I had passed over this recipe each time. San Remo is in on the coast in the northwest part of Italy, and S. Maria al Monte is produced somewhat nearby. However, I lacked that amaro and opted for Averna instead figuring that it would allow the featured Crème Yvette to shine. I did consider Campari especially with how well it worked with the liqueur in the\nEl Brioso\n.\nThe San Remo gave forth an orange oil, whiskey, and berry bouquet to the nose. Next, grape and berries on the sip preceded rye, cherry, bitter herbal, and floral elements on the swallow. Overall, the San Remo reminded me of a more complex\nCaboose\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U0Bxfj0XZypDUWktHnJOQTIDxO9h40S8YHZM1aPnMNrDQKJgkJzgoHEzvd0M0uO1e91k5PnQJAYeCHUneltbe3CZOjnjUqLwjYAAgA5YGRLS7dsgBnq91FPraiibIxQ7RoFNEXG4AYcC/s320/sanremo3607.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U0Bxfj0XZypDUWktHnJOQTIDxO9h40S8YHZM1aPnMNrDQKJgkJzgoHEzvd0M0uO1e91k5PnQJAYeCHUneltbe3CZOjnjUqLwjYAAgA5YGRLS7dsgBnq91FPraiibIxQ7RoFNEXG4AYcC/s800/sanremo3607.jpg", "comment_count": 1 }, { "title": "mandarin house zombie", "url": "https://cocktailvirgin.blogspot.com/2018/06/mandarin-house-zombie.html", "published": "2018-06-12T08:00:00.000-04:00", "updated": "2018-06-12T08:00:12.378-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Mandarin House restaurant", "year": 1970 }, "categories": [ "grenadine", "lemon juice", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "2 oz Dark Jamaican Rum (1 3/4 oz Coruba + 1/4 oz Smith & Cross)", "1 oz Gold Puerto Rican Rum (Don Q Añejo)", "3/4 oz Orange Juice", "3/4 oz Lemon Juice", "3/4 oz Pineapple Juice", "3/4 oz Grenadine" ], "instructions": "Shake with ice and pour into a Tiki mug (shake with ice, strain, and fill with crushed ice). Garnish with a pineapple wedge and a cherry (mint sprigs).", "body_text": "2 oz Dark Jamaican Rum (1 3/4 oz Coruba + 1/4 oz Smith & Cross)\n1 oz Gold Puerto Rican Rum (Don Q Añejo)\n3/4 oz Orange Juice\n3/4 oz Lemon Juice\n3/4 oz Pineapple Juice\n3/4 oz Grenadine\nShake with ice and pour into a Tiki mug (shake with ice, strain, and fill with crushed ice). Garnish with a pineapple wedge and a cherry (mint sprigs).\nOn Tuesday night two weeks prior, I was in a Tiki mood and began thumbing through David Montgomery's\nZombie Horde\nbook. There, I spied the Mandarin House Zombie that appeared like a Planter's Punch more than a Zombie with layers of complex flavor and spice; the recipe was a more modern one created at the Mandarin House restaurant in San Diego during the juice-forward era of the 1970s. Once prepared, this Zombie riff offered a mint aroma over a vague fruit note and the dark rums' caramel. Next, caramel, berry, lemon and tropical flavors on the sip led into pineapple and dark rum on the swallow with rum funk and additional pineapple notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsihkHltdYo7iYu0WRMgI2X1O0jnC84MvXwKguzwgEg37QKEOXpz6JBkeqZBOlVVIZ6cLwWrSY5MqwKwgKSSw58R9RUIjQd883V5DIjVXXlSptlw3C1uLvla_LxW5M3e23R_zMi7rOHa1/s320/mandarinzombie3609.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsihkHltdYo7iYu0WRMgI2X1O0jnC84MvXwKguzwgEg37QKEOXpz6JBkeqZBOlVVIZ6cLwWrSY5MqwKwgKSSw58R9RUIjQd883V5DIjVXXlSptlw3C1uLvla_LxW5M3e23R_zMi7rOHa1/s800/mandarinzombie3609.jpg", "comment_count": 0 }, { "title": "sherry tonga", "url": "https://cocktailvirgin.blogspot.com/2018/06/sherry-tonga.html", "published": "2018-06-13T08:00:00.000-04:00", "updated": "2018-06-13T08:00:01.756-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "brandy", "curacao", "grenadine", "lemon juice", "orange juice", "passion fruit syrup", "sherry" ], "ingredients": [ "2 oz Amontillado or Oloroso Sherry (Lustau Amontillado)", "1/2 oz Brandy (Camus VS Cognac)", "1/2 oz Curaçao (Pierre Ferrand Dry)", "1/2 oz Passion Fruit Syrup", "1/2 oz Grenadine", "1 oz Lemon Juice", "1 oz Orange Juice" ], "instructions": "Shake with ice, strain into a Tiki mug, and fill with crushed ice. I garnished with a mint sprig, but an orange slice and cherry would not be out of place here as a garnish (in addition to the mint or in place of it).", "body_text": "2 oz Amontillado or Oloroso Sherry (Lustau Amontillado)\n1/2 oz Brandy (Camus VS Cognac)\n1/2 oz Curaçao (Pierre Ferrand Dry)\n1/2 oz Passion Fruit Syrup\n1/2 oz Grenadine\n1 oz Lemon Juice\n1 oz Orange Juice\nShake with ice, strain into a Tiki mug, and fill with crushed ice. I garnished with a mint sprig, but an orange slice and cherry would not be out of place here as a garnish (in addition to the mint or in place of it).\nTwo Wednesdays ago, I was in the mood for a lower proof drink to round out the evening. I began thinking about Tiki drinks that I could alter to utilize an aromatized or fortified wine as the base, and I ended up on Trader Vic's\nTonga\nfrom the punch section of his 1946\nBook of Food & Drink\n. To the original, I replaced the rum with dry oxidized sherry, swapped passionola for passion fruit syrup, and changed the proportions of lemon, orange, and grenadine. Once prepared, the Sherry Tonga greeted the nose with mint aromas over brandy, berry, and tropical notes. Next, orange, lemon, passion fruit, and berry on the sip led into nutty sherry on the swallow with a tropical finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikeM_Isq9w4pu7HaDq0XQ7EVqacKEF5NVheN1zLsuY_K1QfSZEExrz39gN9rr6izNQ27Vs9pW7ePCiX82n2-A6z42eFWMvmuF91nMvN-jx5EU6WEDFu9e1lvSu90o96EVEzy37H9A7KEh/s320/sherrytonga3612.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikeM_Isq9w4pu7HaDq0XQ7EVqacKEF5NVheN1zLsuY_K1QfSZEExrz39gN9rr6izNQ27Vs9pW7ePCiX82n2-A6z42eFWMvmuF91nMvN-jx5EU6WEDFu9e1lvSu90o96EVEzy37H9A7KEh/s800/sherrytonga3612.jpg", "comment_count": 0 }, { "title": "phoenix feather", "url": "https://cocktailvirgin.blogspot.com/2018/06/phoenix-feather.html", "published": "2018-06-14T08:00:00.000-04:00", "updated": "2018-06-14T08:00:12.787-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "T. Read Richards", "source": "Valkyrie", "year": null }, "categories": [ "benedictine", "bitters (orange)", "campari", "cognac", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cognac (Courvoisier VS)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Campari", "1/4 oz Benedictine", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Cognac (Courvoisier VS)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Campari\n1/4 oz Benedictine\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago, I was browsing the\nBarNotes\napp for interesting recipes when I spotted a Cognac Negroni riff called the Phoenix Feather in a section dedicated to the upcoming Negroni Week. The drink was crafted by T. Read Richards while at the Valkyrie in Tulsa, Oklahoma, and he described his creation as, \"An original that was conceived as a quick insomnia cure. A brandy Negroni, with altered proportions and a touch of earth from the Benedictine.\" Once mixed, the Phoenix Feather shared a grape and orange aroma that preceded a grape-driven sip. Next, Cognac, bitter orange, and herbal flavors rounded out the swallow. Overall, it was not as bitter as many Campari cocktails perhaps due to the smoothing effect of Benedictine, and Andrea noted that the combination here offered a hint of Coca Cola.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrRa3bHiLS2CIr82ppFa0GjLqDpNSI_mFAbYArPHO0iW-z6sQOqLwAdTPh7PPt6wx2GPpZ_Uh2pm97YW5SFUZheYTM1FE3Gv5lG4r7Lrm-mGRWTWL38ev_ONf1nyY_g_rx7oDhpHJOkmf/s320/phoenixfeather3614.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrRa3bHiLS2CIr82ppFa0GjLqDpNSI_mFAbYArPHO0iW-z6sQOqLwAdTPh7PPt6wx2GPpZ_Uh2pm97YW5SFUZheYTM1FE3Gv5lG4r7Lrm-mGRWTWL38ev_ONf1nyY_g_rx7oDhpHJOkmf/s800/phoenixfeather3614.jpg", "comment_count": 1 }, { "title": "victor", "url": "https://cocktailvirgin.blogspot.com/2018/06/victor.html", "published": "2018-06-15T08:00:00.000-04:00", "updated": "2018-06-15T08:00:11.274-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "creme de violette", "pineapple juice", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/2 Sherry (1 1/2 oz Lustau Amontillado)", "2 dash Crème Yvette (1/4 oz)", "2 dash Pineapple Juice (1/2 oz)", "2 dash Sweet Vermouth (1/2 oz Cocchi)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Sherry (1 1/2 oz Lustau Amontillado)\n2 dash Crème Yvette (1/4 oz)\n2 dash Pineapple Juice (1/2 oz)\n2 dash Sweet Vermouth (1/2 oz Cocchi)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nShake with ice and strain into a cocktail glass.\nTwo Friday nights ago, I had just closed up the bar and needed to get some sleep before I opened the bar for brunch the next day. However, I felt the need to pamper myself with a drink, so I compromised and took a low proof approach that would not muck with my sleep quality as greatly. For a selection, I opted for\nPioneers of Mixing at Elite Bars: 1903-1933\nand found the Victor. The Victor had the curious combination of Crème Yvette and Amer Picon that I recalled working well in the Manhattan riff the\nLa Salle\nfrom the same book, and the presence of pineapple juice could do no harm in this sherry cocktail.\nThe Victor offered a bright floral and berry nose with darker undertones from perhaps the sherry and Picon. Next, grape and pineapple mingled on the sip, and the swallow gave forth nutty grape and floral flavors with a tropical bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfbzrhSjCNK70Nwf4-LCnu5fWq-KwVZ6FRtKaH3_UyIbcvk22q6-szpYyrQ0PAJNH2v42CYCNQvaa_KOzHtc2bgg0qaQVdqnq7rB2dI8wqO8bEVGBFYlP127AinOAa2LucjNl5rW25gUU/s320/victor3616.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfbzrhSjCNK70Nwf4-LCnu5fWq-KwVZ6FRtKaH3_UyIbcvk22q6-szpYyrQ0PAJNH2v42CYCNQvaa_KOzHtc2bgg0qaQVdqnq7rB2dI8wqO8bEVGBFYlP127AinOAa2LucjNl5rW25gUU/s800/victor3616.jpg", "comment_count": 0 }, { "title": "agricole daiquiri", "url": "https://cocktailvirgin.blogspot.com/2018/06/agricole-daiquiri.html", "published": "2018-06-16T08:00:00.000-04:00", "updated": "2018-06-16T08:00:09.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Fragola", "source": "Beretta", "year": null }, "categories": [ "lime juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Rhum Agricole Blanc (Clement Premiere Canne)", "1 oz Lime Juice", "1/2 oz Jamaican Pot Still Rum (Smith & Cross)", "1/2 oz Martinique Petite Cane Syrup (JM Sirop de Canne)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with lime (floated lime wheel).", "body_text": "1 1/2 oz Rhum Agricole Blanc (Clement Premiere Canne)\n1 oz Lime Juice\n1/2 oz Jamaican Pot Still Rum (Smith & Cross)\n1/2 oz Martinique Petite Cane Syrup (JM Sirop de Canne)\nShake with ice, strain into a cocktail coupe, and garnish with lime (floated lime wheel).\nTwo Saturday nights ago, I ventured into Shanna Farrell's\nBay Area Cocktails\nbook and came across the Agricole Daiquiri by John Fragola of Beretta in San Francisco. Since a Daiquiri Time Out seemed appropriate, I got out my two rums, my cane syrup, and a lime for juicing and set to work. Once mixed, the Agricole Daiquiri donated a grassy nose brightened by lime aromas. Next, the lime continued on into the sip where it was balanced by the cane syrup, and the swallow gave forth grassy and funky flavors. Overall, it was bold with a lot of character all while still being rather approachable.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji948cBDWVKHfYMCJ3iF2KMXChFLmOAfkNPFY_ZJygy4vYrMFxiZ-_j_VJtyDswdWf5KK8L1tKGLhneA4CPKYYlONJJ-EjLa8kffM8nHuLCpxeh-PPfnkvIYq___5-3aL1Z8ms62UlyntE/s320/agricoledaq3617.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji948cBDWVKHfYMCJ3iF2KMXChFLmOAfkNPFY_ZJygy4vYrMFxiZ-_j_VJtyDswdWf5KK8L1tKGLhneA4CPKYYlONJJ-EjLa8kffM8nHuLCpxeh-PPfnkvIYq___5-3aL1Z8ms62UlyntE/s800/agricoledaq3617.jpg", "comment_count": 0 }, { "title": "vert poinçon de lait", "url": "https://cocktailvirgin.blogspot.com/2018/06/vert-poincon-de-lait.html", "published": "2018-06-17T08:00:00.000-04:00", "updated": "2018-06-17T08:00:01.245-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Scott Marshall", "source": null, "year": null }, "categories": [ "batavia arrack", "chartreuse (green)", "chartreuse (yellow)", "cream", "lemon juice", "lime juice", "sugar" ], "ingredients": [ "4 Lemons & 4 Limes (or 12 Limes)", "1 bottle Green Chartreuse", "1/2 bottle Yellow Chartreuse", "1/2 bottle Batavia Arrack van Oosten", "1 qt Scalded Milk", "1 (or 1 1/2) qt Water", "1/2 pound Sugar" ], "instructions": null, "body_text": "4 Lemons & 4 Limes (or 12 Limes)\n1 bottle Green Chartreuse\n1/2 bottle Yellow Chartreuse\n1/2 bottle Batavia Arrack van Oosten\n1 qt Scalded Milk\n1 (or 1 1/2) qt Water\n1/2 pound Sugar\nPeel the citrus and steep the peels in the three spirits for 6 hours or overnight. Next, juice the citrus and add it to the mixture. Heat the milk to 180°F to scald it; add it, the water, and the sugar to the mix; and stir to dissolve the sugar. Let sit 12 hours or overnight, strain, and bottle. The recipe generates around a gallon of punch and can easily be scaled back a few fold. For a more detailed protocol on Drink's milk punch production, see this\npost\n.\nTwo Sunday nights ago, I was prompted by a discussion of clarified milk punches on\nFacebook\nto look into my liquor shelves. One of the participants in that thread was Drink alumni Scott Marshall who commented that he had come up with a Chartreuse Milk Punch recipe that was rather good. That reminded me that I had a small bottle of said punch that he had gifted me at Tales of the Cocktail 2011. Soon after, I sent Scott a message asking for the recipe and permission to share it, and he was enthusiastic that it would be given new light. Scott sent me two recipes that varied by citrus type, amount of water, and resting times, and I merged the two here. The name provided was Vert Poinçon de Lait, or the green hole-punch (as in a ticket punch) of milk, and the punch after 7 years of resting looked rather good albeit with a layer of sediment on the bottom. For a more detailed protocol, see the link above that leads to Drink's Rum-Hibiscus Milk Punch recipe instructions.\nThe bottled-aged Vert Poinçon de Lait when served at room temperature greeted the nose with a citrus notes and green herbal aroma that was oregano-like as its dominant aspect. Next, a syrupy smooth but not sweet sip shared some lime accents, and the swallow was a gentle medley of Batavia Arrack and herbal flavors. Overall, the nose was more reminiscent of Green Chartreuse while the flavor itself was more akin to Yellow Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HLwjjozF_Bq8OzGG7VhKQV_kvW57LIuEI98Nz1eM2LVJ8xx5aAfbKzVHM8h9MOyGVbRpkoMLPZBi88GFvQ7chJDwNcCekEZx6CX4dabTIt9xORYB3aMoLWHeM6ddJGa_elycTO3aY7T8/s320/vertpoincon3619.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HLwjjozF_Bq8OzGG7VhKQV_kvW57LIuEI98Nz1eM2LVJ8xx5aAfbKzVHM8h9MOyGVbRpkoMLPZBi88GFvQ7chJDwNcCekEZx6CX4dabTIt9xORYB3aMoLWHeM6ddJGa_elycTO3aY7T8/s800/vertpoincon3619.jpg", "comment_count": 0 }, { "title": "lodge negroni", "url": "https://cocktailvirgin.blogspot.com/2018/06/lodge-negroni.html", "published": "2018-06-18T08:00:00.000-04:00", "updated": "2018-06-18T08:00:09.040-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "James Grant", "source": "Wilfred's", "year": null }, "categories": [ "campari", "kahlua", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Scotch (7/8 oz Famous Grouse + 1/8 oz Laphroaig 10 Year)", "1 oz Campari", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Coffee Liqueur (Kahlua)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a flamed orange twist (unflamed twist).", "body_text": "1 oz Scotch (7/8 oz Famous Grouse + 1/8 oz Laphroaig 10 Year)\n1 oz Campari\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Coffee Liqueur (Kahlua)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a flamed orange twist (unflamed twist).\nTo mark the beginning of Negroni Week two Mondays ago, I turned to the recipe section of\nImbibe Magazine\nonline for their suggestions. The Lodge Negroni called out to me since Scotch has worked rather well in Negroni-like drinks like the\nCaustic Negroni\nand\nBitter Nail\n. Moreover, coffee liqueur and Campari have proven to be an excellent pairing in drinks like the\nLonnie Desoto\nand\nCoffee Negroni\n. Therefore, I decided to give this drink by James Grant of Edmonton's Wilfred's a whirl.\nThe Lodge Negroni proffered a bright orange nose over peat smoke and darker coffee aromas. Next, grape and roast on the sip gave way to smoky Scotch and bitter coffee-orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtE4RsbzU54DrxxFLVRv7mu6vj9GCPlkWJsxkHTpfzAIPPCHmDhr1auUOot0NB_wFYz_72QGf0b6z_6Q_HdTRx8uXpTakkrAdyyGxRR89p_RDcz9LYvRlFSa35D7zhIVDpO8qDKjKNDba/s320/lodgenegroni3623.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtE4RsbzU54DrxxFLVRv7mu6vj9GCPlkWJsxkHTpfzAIPPCHmDhr1auUOot0NB_wFYz_72QGf0b6z_6Q_HdTRx8uXpTakkrAdyyGxRR89p_RDcz9LYvRlFSa35D7zhIVDpO8qDKjKNDba/s800/lodgenegroni3623.jpg", "comment_count": 0 }, { "title": "midnight mountain", "url": "https://cocktailvirgin.blogspot.com/2018/06/midnight-mountain.html", "published": "2018-06-19T08:00:00.000-04:00", "updated": "2020-02-22T19:09:09.683-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Brad Farran", "source": "Death & Co. Cocktail Book", "year": 2013 }, "categories": [ "amaro", "creme de cacao", "creme de menthe", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Amaro Nardini", "1 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/4 oz Marie Brizard Crème de Menthe (Tempus Fugit)", "1/4 oz Marie Brizard Crème de Cacao (Tempus Fugit)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Amaro Nardini\n1 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/4 oz Marie Brizard Crème de Menthe (Tempus Fugit)\n1/4 oz Marie Brizard Crème de Cacao (Tempus Fugit)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I ventured into the\nDeath & Co. Cocktail Book\nfor a nightcap to round off my work night. In the fortified wine section was an alluring amaro-driven number called the Midnight Mountain by Brad Farran circa 2013. The drink was centered around Amaro Nardini and seemed to build on the chocolate and mint notes that I often find in that liqueur such as in the\nStigmata\nand the\nBitter Swagger\n. Once prepared, the Midnight Mountain shared orange, herbal, and caramel notes to the nose. Next, grape and caramel on the sip slipped into bitter herbal, minty, and chocolate flavors on the swallow. The end result was something more akin to Girl Scout Thin Mint Cookies than Fernet Branca.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmjlSYIx88hWP48gGr6z_Q1vdc99iqfCsw5lvu8hLkEeQhpDYQzvZi2PEbx-xYnaHoTSwS8tjXIdV_SZFbbOBgI3vTWvaNMKC-KIsrzxNWyMparWs-M-rIvGunpyrtbjDKBiCmnn6AQpB/s320/midnightmountain3625.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmjlSYIx88hWP48gGr6z_Q1vdc99iqfCsw5lvu8hLkEeQhpDYQzvZi2PEbx-xYnaHoTSwS8tjXIdV_SZFbbOBgI3vTWvaNMKC-KIsrzxNWyMparWs-M-rIvGunpyrtbjDKBiCmnn6AQpB/s800/midnightmountain3625.jpg", "comment_count": 0 }, { "title": "tropical champagne", "url": "https://cocktailvirgin.blogspot.com/2018/06/tropical-champagne.html", "published": "2018-06-20T08:00:00.000-04:00", "updated": "2018-06-20T08:00:03.749-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Charles Schumann", "source": "American Bar", "year": 1980 }, "categories": [ "champagne", "lemon juice", "orange juice", "passion fruit syrup", "rum" ], "ingredients": [ "3/4 oz Dark Rum (1 oz Coruba)", "3/4 oz Orange Juice (1 oz)" ], "instructions": "Shake with ice, strain into a Champagne flute, and fill with Champagne (~2 oz Willm Blanc de Blancs). I added an orange twist.", "body_text": "3/4 oz Dark Rum (1 oz Coruba)\n3/4 oz Orange Juice (1 oz)\ndashes Lemon Juice (1/2 oz)\ndashes Passion Fruit Syrup (1/2 oz)\nShake with ice, strain into a Champagne flute, and fill with Champagne (~2 oz Willm Blanc de Blancs). I added an orange twist.\nTwo Wednesdays ago, I recalled someone mentioning Charles Schumann's 1991\nAmerican Bar\nbook earlier in the week and I reached for my copy. There, I was drawn to the Tropical Champagne that seemed to be a Schumann original that he dated as a 1980 creation. With dark rum and passion fruit in this sparkler, I felt that it was worth a try. Once prepared, the orange twist that I tacked on to the recipe added bright citrus aroma on top of the passion fruit nose. Next, a carbonated orange and lemon sip shared hints of passion fruit, and the swallow presented funky Jamaican rum, passion fruit, and dry white wine flavors. Overall, the drink succeeded in being both tropical and elegant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMCR_AoOQ52N1r7ZvXLclNeHmHXodqs8gLGng9_KwXpVXpSFTtnvFpBvHur2wu2NKpPly2jNsYsInWgFaKw7ce5CfxfKYuHwRNjfzNikIl7rbrsc2N-POVWhmpdcF8n90yjTH22koMW3F/s320/tropicalchampagne3627.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMCR_AoOQ52N1r7ZvXLclNeHmHXodqs8gLGng9_KwXpVXpSFTtnvFpBvHur2wu2NKpPly2jNsYsInWgFaKw7ce5CfxfKYuHwRNjfzNikIl7rbrsc2N-POVWhmpdcF8n90yjTH22koMW3F/s800/tropicalchampagne3627.jpg", "comment_count": 0 }, { "title": "negroni crusta", "url": "https://cocktailvirgin.blogspot.com/2018/06/negroni-crusta.html", "published": "2018-06-21T08:00:00.000-04:00", "updated": "2018-06-21T08:00:11.876-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "campari", "curacao", "gin", "lemon juice", "maraschino", "sugar", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Gin (Beefeater)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Campari", "1/4 oz Curaçao (Pierre Ferrand Dry)", "1/4 oz Maraschino (Luxardo)", "1/4 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a narrow cocktail glass (sub narrow wine glass or small flute) rimmed with sugar, and garnish with a long wide lemon or orange twist (lemon twist) wrapped around the interior of the glass' rim.", "body_text": "3/4 oz Gin (Beefeater)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Campari\n1/4 oz Curaçao (Pierre Ferrand Dry)\n1/4 oz Maraschino (Luxardo)\n1/4 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice, strain into a narrow cocktail glass (sub narrow wine glass or small flute) rimmed with sugar, and garnish with a long wide lemon or orange twist (lemon twist) wrapped around the interior of the glass' rim.\nTwo Thursdays ago in the midst of Negroni Week, I began pondering what Negroni mashups that I could do. My mind set off in a Tiki direction such as I did last year for Negroni Week with the\nNegroni on Saturn\nand as I have done more recently with the\nNegroni Grog\nand the Zombie riff\nThe Count Rides Again\n. Somewhere along the line, it dawned on me that a Crusta would be delightful. I had not touched the 1852 vintage structure since last summer with the\nDeauville Crusta\n. In pondering whether to make the added sweetener to balance the citrus and bitters the classic curaçao or the slightly newer Maraschino, I thought \"why not both?\" akin to what I did with the\nBamboo Crusta\nyears ago. While curaçao would round out the orange flavor in Campari, I have learned from drinks like the\nCarnivale (née the Pisco Disco)\nhow Maraschino can soften Campari in the direction of Aperol. Lemon juice and Angostura Bitters were the additions that I went with by routine, and I did consider a wide orange swath for garnish but my orange at home has had too much peel taken off of it to make that happen. I ended up sticking with a lemon peel garnish, but orange would not be out of place here.\nThe Negroni Crusta greeted the nose with lemon oil over an orange and grape aroma. Next, the sip mirrored the bouquet with lemon, orange, and grape notes, but the swallow took things in a more complex direction with gin, bitter orange, and nutty Maraschino flavors and a clove and allspice finish. Overall, the citrus and liqueurs worked to make this rather gentle for a Negroni-based drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp688ubs3PZtY7ByCnAenDVhmg85xqQrRKyxog2QetaHJ1vAaBPyPWMur85yfwT7EZGDwAjG5QgzLM0-lqnhtJd-p8JGj09_WciLaCvbDsiyQvgAjFHWpb6uFD2zLZqoNwBnN-vui95qyY/s320/negronicrusta3630.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp688ubs3PZtY7ByCnAenDVhmg85xqQrRKyxog2QetaHJ1vAaBPyPWMur85yfwT7EZGDwAjG5QgzLM0-lqnhtJd-p8JGj09_WciLaCvbDsiyQvgAjFHWpb6uFD2zLZqoNwBnN-vui95qyY/s800/negronicrusta3630.jpg", "comment_count": 0 }, { "title": "prize winner", "url": "https://cocktailvirgin.blogspot.com/2018/06/prize-winner.html", "published": "2018-06-22T08:00:00.000-04:00", "updated": "2018-06-22T08:00:13.631-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "brandy", "cointreau", "kümmel" ], "ingredients": [ "2/3 Brandy (2 oz Courvoisier VS)", "1 dash Cointreau (1/4 oz)", "1 dash Orange Bitters (2 dash Regan's)", "1 dash Kümmel (1/4 oz Helbing)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 Brandy (2 oz Courvoisier VS)\n1 dash Cointreau (1/4 oz)\n1 dash Orange Bitters (2 dash Regan's)\n1 dash Kümmel (1/4 oz Helbing)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Fridays ago, I set out in search of a nightcap in\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I spotted the Prize Winner that came across like an orange spiced Cognac Old Fashioned that seemed like it might live up to its name. Once prepared, it shared a Cognac, orange oil, and caraway-cumin spiced nose that preceded a lightly orange sip. Next, the swallow gave forth brandy, orange, and caraway flavors. Over all, it was a solid tipple, but perhaps not dynamic enough to get a trophy or a ribbon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUWEOCOm2f42hlCfVVHGSLNHDD4tLtBVmUMOZq8fpcPaLMq8-C1tIhn_FeFuiU1mi1liqd6FhJ0nUaF0x-q2ZezksE-6VwBigEy52NFCm2OZ-X1F4PfipTgbvXb4lA6ixhbuu8QwQcZGZ/s320/prizewinner3634.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUWEOCOm2f42hlCfVVHGSLNHDD4tLtBVmUMOZq8fpcPaLMq8-C1tIhn_FeFuiU1mi1liqd6FhJ0nUaF0x-q2ZezksE-6VwBigEy52NFCm2OZ-X1F4PfipTgbvXb4lA6ixhbuu8QwQcZGZ/s800/prizewinner3634.jpg", "comment_count": 0 }, { "title": "gold coast punch", "url": "https://cocktailvirgin.blogspot.com/2018/06/gold-coast-punch.html", "published": "2018-06-23T08:00:00.000-04:00", "updated": "2018-06-23T08:00:08.831-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Julie Reiner", "source": "Lani Kai", "year": null }, "categories": [ "champagne", "lime juice", "pimento dram", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "8 oz Bacardi Ocho Rum (4 oz Don Q Añejo)", "4 oz Champagne (2 oz Willm Blanc de Blancs)", "3 oz Pineapple Juice (1 1/2 oz)", "3 oz Lime Juice (1 1/2 oz)", "2 oz Simple Syrup (1 oz)", "2 oz Allspice Syrup (1 oz Hamilton's Allspice Dram)" ], "instructions": "Combine over ice (shake all but the sparkling wine with a few ice cubes, add the champagne, and pour into a bowl). Fill with crushed ice and garnish with lime wheels and orchids (mint sprig and honeysuckle blossoms).", "body_text": "8 oz Bacardi Ocho Rum (4 oz Don Q Añejo)\n4 oz Champagne (2 oz Willm Blanc de Blancs)\n3 oz Pineapple Juice (1 1/2 oz)\n3 oz Lime Juice (1 1/2 oz)\n2 oz Simple Syrup (1 oz)\n2 oz Allspice Syrup (1 oz Hamilton's Allspice Dram)\nCombine over ice (shake all but the sparkling wine with a few ice cubes, add the champagne, and pour into a bowl). Fill with crushed ice and garnish with lime wheels and orchids (mint sprig and honeysuckle blossoms).\nTwo Saturdays ago, I bought pineapple juice to make a recipe that I had spotted earlier in the week in Tom Sandham's\nWorld's Best Cocktails\n. That drink was Julie Reiner's Gold Coast Punch that she had created at Lani Kai in Manhattan; I was drawn to the combination for the rum, pineapple, lime, and allspice have worked well in libations like the\nPiñata\nand the\nMytoi Gardens\n. Once prepared, the punch donated a mint and floral aroma from the garnishes over pineapple and allspice notes with hints of lime on the nose. Next, a lightly carbonated sip displayed caramel, pineapple, and lime flavors, and the swallow rounded things off with rum and allspice elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2GskKjbyKxlKp9tbkBMsvTToaEvAPaOa_E9SuGmI-ofpzqheFZRwMzOZZVQYWQneA7y7C9HLea2KZYSPOwQze9IjuLgAizD-9InWopT_cLTGc1VAg9AMTE_gKnvhIcBTDBuQegmRX8zV/s320/goldcoastpunch3635.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2GskKjbyKxlKp9tbkBMsvTToaEvAPaOa_E9SuGmI-ofpzqheFZRwMzOZZVQYWQneA7y7C9HLea2KZYSPOwQze9IjuLgAizD-9InWopT_cLTGc1VAg9AMTE_gKnvhIcBTDBuQegmRX8zV/s800/goldcoastpunch3635.jpg", "comment_count": 0 }, { "title": "octogenarian", "url": "https://cocktailvirgin.blogspot.com/2018/06/octogenarian.html", "published": "2018-06-24T08:00:00.000-04:00", "updated": "2018-06-24T08:00:04.421-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "curacao", "sherry", "vermouth (sweet)" ], "ingredients": [ "3/4 oz jigger Sherry (2 1/4 oz Lustau Amontillado)", "1/4 jigger Sweet Vermouth (3/4 oz Cocchi)", "1 dash Curaçao (1/4 oz Copper & Kings)", "1 dash Absinthe (1 scant bsp Butterfly)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz jigger Sherry (2 1/4 oz Lustau Amontillado)\n1/4 jigger Sweet Vermouth (3/4 oz Cocchi)\n1 dash Curaçao (1/4 oz Copper & Kings)\n1 dash Absinthe (1 scant bsp Butterfly)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nAfter my work shift two Sundays ago, I wanted to treat myself to a drink despite it being at such a late hour. Therefore, I opted for a low ABV recipe from the fortified wine-based section of\nPioneers of Mixing at Elite Bars: 1903-1933\ncalled the Octogenarian. Perhaps sherry had a bad rap even back then as being an old lady's drink as\nDerek Brown\nonce spoke about. In the glass, my choice of Amontillado as the sherry provided a nutty bouquet along with the anise and floral orange aromas from the other ingredients. Next, orange and grape mingled on the sip, and the swallow proffered grape, nutty, orange, and absinthe spice flavors. Overall, the combination reminded me of something William Schmidt would have created circa 1890, as well as a Fancy (and slightly Improved)\nAdonis\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2ht6Hsj51wfGbIEQrhCbwc_n-4mkNfRnX8tssN-j0Tbj-xKiTUR35iMvrk-pE0yWCuFdT1nFXtIOwwsMbWwOXyDndDhdXipArMbP6Fsx7mRSUNHNklKWF1INhBPdfi9fHZB7zvQhsqk0/s320/octogenarian3640.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2ht6Hsj51wfGbIEQrhCbwc_n-4mkNfRnX8tssN-j0Tbj-xKiTUR35iMvrk-pE0yWCuFdT1nFXtIOwwsMbWwOXyDndDhdXipArMbP6Fsx7mRSUNHNklKWF1INhBPdfi9fHZB7zvQhsqk0/s800/octogenarian3640.jpg", "comment_count": 0 }, { "title": "straw dog", "url": "https://cocktailvirgin.blogspot.com/2018/06/straw-dog.html", "published": "2018-06-25T08:00:00.000-04:00", "updated": "2018-06-25T08:00:15.506-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "bitters (other)", "lemon juice", "scotch", "simple syrup", "vermouth (bianco)" ], "ingredients": [ "1 Strawberry", "1 1/2 oz Compass Box Asyla Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)", "1 oz Dolin Blanc Vermouth", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1 dash Bittermens Grapefruit Bitters (Regan's Orange)" ], "instructions": "Muddle the strawberry, add the rest of the ingredients and ice, shake, and double strain into a cocktail coupe. Garnish with a half strawberry.", "body_text": "1 Strawberry\n1 1/2 oz Compass Box Asyla Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)\n1 oz Dolin Blanc Vermouth\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1 dash Bittermens Grapefruit Bitters (Regan's Orange)\nMuddle the strawberry, add the rest of the ingredients and ice, shake, and double strain into a cocktail coupe. Garnish with a half strawberry.\nWhen I opened the refrigerator door two Mondays ago, I was reminded that we had purchased our season's first strawberries. My mind instantly turned to recipes that I had spotted in the\nDeath & Co. Cocktail Book\nthat called for them, and I ended up selecting Thomas Waugh's 2009 Straw Dog. A straw dog is both a sham creature made of straw as well as an argument or opponent set up so as to be easily refuted or defeated. In the glass, the fresh scent of strawberry mingled with floral notes from the blanc vermouth and smoky aromas from the Scotch. Next, a semi-dry lemon and white wine sip gave forth a vague berry note, and the swallow began with smoky Scotch that transitioned to an herbal strawberry flavor at the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YdgKegwRpySisKVpsZ1fjPe4hQN3xo6s8Oe_mbpHBbXDEMXaIDN03O_1T-EIVoPPtaQjfwjtoXal2R-i4JA4bNWIREJ2C3K6X2oIYXhsfbtNET9FeTW9adGUdh3prhiWnamoIUx_0DeK/s320/strawdog3642.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YdgKegwRpySisKVpsZ1fjPe4hQN3xo6s8Oe_mbpHBbXDEMXaIDN03O_1T-EIVoPPtaQjfwjtoXal2R-i4JA4bNWIREJ2C3K6X2oIYXhsfbtNET9FeTW9adGUdh3prhiWnamoIUx_0DeK/s800/strawdog3642.jpg", "comment_count": 0 }, { "title": "leave me alone", "url": "https://cocktailvirgin.blogspot.com/2018/06/leave-me-alone.html", "published": "2018-06-26T08:00:00.000-04:00", "updated": "2018-06-26T08:00:19.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Phillip Childers", "source": "Middle Branch", "year": null }, "categories": [ "campari", "gin", "quinquina", "vermouth (dry)" ], "ingredients": [ "1 1/4 oz Ransom Old Tom Gin", "1 oz Campari", "1/2 oz Byrrh Grand Quinquina", "1/2 oz Dolin Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/4 oz Ransom Old Tom Gin\n1 oz Campari\n1/2 oz Byrrh Grand Quinquina\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Tuesdays ago, I finally got around to purchasing a replacement for my empty bottle of dry vermouth so I could make a Negroni variation that I intended to make a few days before during Negroni Week. That recipe was the Leave Me Alone by Phillip Childers of Manhattah's Middle Branch that he crafted at one of Gaz Regan's recent Cocktails in the Country retreats (Gaz published the details in his newsletter). Once built, the Leave Me Alone shared an orange oil bouquet from the twist that complemented the Campari's orange which melded into the gin's pine aroma. Next, a deep grape sip led into pine and a bitter orange flavor that was intensified by the gin with a dry quinine and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUX5JmsxHfnOd_xxkgPzYr1iPKuMsknA6ZmCI1syR0BFU-zVeASgwyPuNHls1haTRAv_BXABzka3m_2U44P1PZFPNLzxax4wi5AYJsd43FM5MEUh6f3fQkR8b9yXCa3Nb_POB_9wadK08o/s320/leavemealone3644.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUX5JmsxHfnOd_xxkgPzYr1iPKuMsknA6ZmCI1syR0BFU-zVeASgwyPuNHls1haTRAv_BXABzka3m_2U44P1PZFPNLzxax4wi5AYJsd43FM5MEUh6f3fQkR8b9yXCa3Nb_POB_9wadK08o/s800/leavemealone3644.jpg", "comment_count": 0 }, { "title": "passion grove swizzle", "url": "https://cocktailvirgin.blogspot.com/2018/06/passion-grove-swizzle.html", "published": "2018-06-27T08:00:00.000-04:00", "updated": "2018-06-27T08:00:06.082-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Matt Pietrek", "source": "CocktailWonk", "year": null }, "categories": [ "falernum", "lemon juice", "passion fruit syrup", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 1/4 oz Plantation 3 Star Rum", "3/4 oz Jamaican Overproof Rum (Rumfire)", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Falernum with strong ginger notes (Velvet Falernum with 2 coin Ginger muddled in the mix)" ], "instructions": "Building a Collins glass (I strained out the muddled ginger), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish festively (mint sprigs).", "body_text": "1 1/4 oz Plantation 3 Star Rum\n3/4 oz Jamaican Overproof Rum (Rumfire)\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Falernum with strong ginger notes (Velvet Falernum with 2 coin Ginger muddled in the mix)\nBuilding a Collins glass (I strained out the muddled ginger), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish festively (mint sprigs).\nTwo Wednesdays ago, I returned home from work and raided my garden for mint to garnish my evening's Swizzle. The recipe that I was excited to make was the Passion Grove Swizzle crafted by Matt Pietrek on his\nCocktailWonk\nblog. Since Matt insisted that ginger notes were necessary to complement the pineapple, I ended up muddling ginger into the mix to supplement the rather mild Velvet Falernum that I have. Once prepared, the Passion Grove Swizzle presented mint over rum funk aromas. Next, lemon and hints of pineapple on the sip gave way to funky rum, passion fruit, pineapple, and ginger elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinO5qmXmX6Z8pcKCHIvgmQOwd3V8Ah-xboUmzRT1hy_5hlSHkjiUERTIrkMr-zUNff6scNkjHIA9Wrx-77qcJSYnl9dcObjuHCP417MLb5eKOrOxUj9CSTcdAyTeCyVwX9o9ZwWCSfYrsS/s320/passiongroveswizzle3648.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinO5qmXmX6Z8pcKCHIvgmQOwd3V8Ah-xboUmzRT1hy_5hlSHkjiUERTIrkMr-zUNff6scNkjHIA9Wrx-77qcJSYnl9dcObjuHCP417MLb5eKOrOxUj9CSTcdAyTeCyVwX9o9ZwWCSfYrsS/s800/passiongroveswizzle3648.jpg", "comment_count": 0 }, { "title": "sunday morning coming down", "url": "https://cocktailvirgin.blogspot.com/2018/06/sunday-morning-coming-down.html", "published": "2018-06-28T08:00:00.000-04:00", "updated": "2018-06-28T08:00:05.108-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Isaiah Estell", "source": "Cavan", "year": null }, "categories": [ "madeira", "rum", "simple syrup" ], "ingredients": [ "3-4 leaf Mint (6 leaves)", "1 1/2 oz Sercial Madeira (Blandy's 5 Year Verdelho)", "1 oz Barbancourt 4 Year Rhum (Barbancourt 8 Year)", "1/4 oz Rich Demerara Syrup" ], "instructions": "Muddle the mint, add the rest of ingredients and crushed ice, stir, top with crushed ice, and garnish with a mint sprig.", "body_text": "3-4 leaf Mint (6 leaves)\n1 1/2 oz Sercial Madeira (Blandy's 5 Year Verdelho)\n1 oz Barbancourt 4 Year Rhum (Barbancourt 8 Year)\n1/4 oz Rich Demerara Syrup\nMuddle the mint, add the rest of ingredients and crushed ice, stir, top with crushed ice, and garnish with a mint sprig.\nTwo Thursdays ago, I reached for Sarah Baird's\nNew Orleans Cocktails\nand spied the Sunday Morning Coming Down. I was lured in by it being a Julep with Madeira as well as being a Johnny Cash song reference. I later learned that the song was written by Kris Kristofferson and recorded in 1969 by Ray Stevens a year before Johnny Cash turned it into a number one hit. The recipe was crafted by Isaiah Estell of Cavan, and the rum, Madeira, and mint reminded me of the\nTake the Long Way Home\n.\nThe Sunday Morning Coming Down offered up a mint bouquet to the nose that preceded a grape and caramel sip. Next, rum, grape, orange peel, dried fruit, and mint flavors fill the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3kkv2a9vEDRzF8ZCMwn2PLJFzw6BgGbSNgvs7Sad_TcPzSLERrNGMFNf_xkeBAqxHOkWjW1PO6VZ1Q26raFIXxLvrAIzWwKRczier3iY-ObHWNUdqPjTm8L7wW7EJ251WWWk7mSGcpCm/s320/sundaymorning3650.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3kkv2a9vEDRzF8ZCMwn2PLJFzw6BgGbSNgvs7Sad_TcPzSLERrNGMFNf_xkeBAqxHOkWjW1PO6VZ1Q26raFIXxLvrAIzWwKRczier3iY-ObHWNUdqPjTm8L7wW7EJ251WWWk7mSGcpCm/s800/sundaymorning3650.jpg", "comment_count": 0 }, { "title": "big chief", "url": "https://cocktailvirgin.blogspot.com/2018/06/big-chief.html", "published": "2018-06-29T08:00:00.000-04:00", "updated": "2018-06-29T08:00:09.476-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Abigail Gullo", "source": "SoBou", "year": 2013 }, "categories": [ "averna", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Averna", "1/2 oz Punt e Mes" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (cocktail coupe), and garnish with a flamed orange twist (unflamed twist).", "body_text": "2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Averna\n1/2 oz Punt e Mes\nStir with ice, strain into a Nick & Nora glass (cocktail coupe), and garnish with a flamed orange twist (unflamed twist).\nTwo Wednesdays ago, I was browsing the\nBarNotes\napp for a cocktail to make, and I spotted Abigail Gullo's Longshoreman that seemed appealing with rye, Averna, and Punt e Mes. Since it was close to Misty Kalkofen's\nBrooklyn Brawler\n, I opted for Abigail's Bourbon variation that she crafted in 2013 at New Orleans' SoBou called the Big Chief. Her riff on the\nRed Hook\nwas described in a\nPunchDrinks\narticle as having been \"named after the Big Chief Indians down here in New Orleans that lead their tribes in the St. Joseph's Day parade.\"\nThe Big Chief greeted the senses with an orange, Bourbon, herbal, and grape aroma. Next, Punt e Mes' grape and the Averna's caramel mingled on the sip, and the swallow gave forth Bourbon and bitter fruit flavors including orange and cherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XmfPjjCXD3ynvC_cBvvMSmqCNbqQ0fiJLBKT6eJeRUUv6cTHWbynIiDngpukJd1Cyak5mL16796L8N1QF41hM-27RvvPo1ciwch0O0NLREVbbfuYUa3EKGz3vJa2SILEYjfoZ1p8s37c/s320/bigchief3653.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XmfPjjCXD3ynvC_cBvvMSmqCNbqQ0fiJLBKT6eJeRUUv6cTHWbynIiDngpukJd1Cyak5mL16796L8N1QF41hM-27RvvPo1ciwch0O0NLREVbbfuYUa3EKGz3vJa2SILEYjfoZ1p8s37c/s800/bigchief3653.jpg", "comment_count": 0 }, { "title": "amaro zombie", "url": "https://cocktailvirgin.blogspot.com/2018/06/amaro-zombie.html", "published": "2018-06-30T08:00:00.000-04:00", "updated": "2018-06-30T08:00:05.894-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jon Arroyo", "source": "Tiki By the Sea", "year": null }, "categories": [ "absinthe", "amaro", "falernum", "grapefruit juice", "grenadine", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Plantation OFTD Overproof Rum", "1 1/2 oz Founding Spirits Arroyo's Never Bitter Amaro (*)", "1/2 oz Falernum", "1 oz Grapefruit Juice", "3/4 oz Lime Juice", "1 oz Pineapple Juice", "1/2 oz Grenadine", "1 bsp Absinthe" ], "instructions": null, "body_text": "1 oz Plantation OFTD Overproof Rum\n1 1/2 oz Founding Spirits Arroyo's Never Bitter Amaro (*)\n1/2 oz Falernum\n1 oz Grapefruit Juice\n3/4 oz Lime Juice\n1 oz Pineapple Juice\n1/2 oz Grenadine\n1 bsp Absinthe\nFlash blend with 2 cups of pebble (or crushed) ice, pour into a glass, and garnish with an edible flower.\n(*) Perhaps substitute Averna or Amaro Nonino.\nTwo weeks ago, I had the privilege of attending Tiki By the Sea, an annual event held in Wildwood, New Jersey, for the past four years. It was a mix of seminars, competitions, bar pop-ups, and other educational and fun happenings that focused around tropical libations, Tiki history, hospitality, and bartender health and wellness. During Jon Arroyo's \"The Art of Blending Frozen Drinks\" seminar (a write up will follow shortly), he presented one of the many Zombie variations that I had the pleasure of tasting during the event. His was a blended amaro-forward one that was rather delightful. Once prepared, it offered up a caramel and cinnamon nose that led into a caramel and citrus sip. Next, rum on the swallow was complemented by cinnamon and absinthe flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanMtmY253Nad_gY4KYaOGF0z3-0wCIH4gbN0tW3suO3lZIYwe6N0RcBVDbTjT29t9hcoMr44XGitj26mpVPkaU7Jzjk4Sxa9rXv3os9izA0yS3d3yAKcC5NWXRY7Uyy0M55SBCoa8KFt-/s320/tikibythesea.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2wshCsZn7IHFgskQ0j9uC1mif1BpoUXFaZh1RXHpQxOm4JIt7KXhNAsMYz3kXZz_eLI0HM6C2RX9bFZq3znEkMLNzLLzhfJVdEXEuDFwgZECdAl_rIFuY45RxPpX34anyXLdH5kovMJG/s320/amarozombie.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanMtmY253Nad_gY4KYaOGF0z3-0wCIH4gbN0tW3suO3lZIYwe6N0RcBVDbTjT29t9hcoMr44XGitj26mpVPkaU7Jzjk4Sxa9rXv3os9izA0yS3d3yAKcC5NWXRY7Uyy0M55SBCoa8KFt-/s800/tikibythesea.jpg", "comment_count": 0 }, { "title": ":: the art of blending frozen drinks ::", "url": "https://cocktailvirgin.blogspot.com/2018/07/art-of-blending-frozen-drinks.html", "published": "2018-07-01T08:00:00.000-04:00", "updated": "2019-07-14T10:42:18.890-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [ "1. All Juice: only spirit, juice, modifier, and sweetener. No herbs or fruit chunks.", "2. Fruit, Herb, and Vegetable: Add in botanical chunks or leaves that need to be processed in the blender to group 1.", "3. Cream and Dairy: This is group 1 plus dairy, coconut cream, nut cream, etc. Basically, any ingredient that adds a fat component to the mix." ], "instructions": "Adding in things I learned at a recent \"Frozen Drinks 101\" class held by", "body_text": "One of the valuable technique talks at Tiki by the Sea was entitled \"The Art of Blending Frozen Drinks\" by\nJon Arroyo\n, the beverage director at the Farmers Restaurant Group. The talk's subtitle was \"A little bit of Science, a little bit of Technique, and a little bit of B.S.\" The topics ranged from styles of blended drinks to equipment and ice type needs to ice ratios; moreover, he wrapped things up with a discussion of frozen drink machines. The first thing Jon did was to divide up the drink styles into 3 classes:\n1. All Juice: only spirit, juice, modifier, and sweetener. No herbs or fruit chunks.\n2. Fruit, Herb, and Vegetable: Add in botanical chunks or leaves that need to be processed in the blender to group 1.\n3. Cream and Dairy: This is group 1 plus dairy, coconut cream, nut cream, etc. Basically, any ingredient that adds a fat component to the mix.\nJon also divided the genre up into two concepts. The first was the\nflash blend\nwhere cocktails require little ice and minimal blending time; this is where the goal is to get the drink cold with minimum dilution such as with a Daiquiri. The\nutility blend\nrequired greater ice as well as included more difficult ingredients that perhaps need to be rendered.\nIn terms of ice, he rated things as follows:\n• Kold Draft or Hoshizaki: Will kill your blender!\n• Crescent or Half Cube \"Hotel Ice\": Not bad, not good.\n• Flake or Pebble Ice: The go-to choice!\nJon also broke blender speeds into three categories:\n1. Flash Blending: blending or pulsing at high speed for 13 seconds or less.\n2. Utility Blending: Ramping up to high speed for 20-25 seconds.\n3. Ramp Blending (or \"Smoothie Blending\"): works in three steps with the first being to render the ingredients, next to integrate the ice, and lastly to freeze the drink. A programmable blender will allow you to set this; works over the course of 30 seconds or more to get the appropriate texture.\nThe enemy of the frozen drink is water, for if there is too much, it will separate into frozen clumps of ice. Certain ingredients can hold things together as a binder such as sweeteners. The general ratio for a blender drink is listed below. To get the drink correct, make the drink the normal way, reduce the sweetener by half, add ice, and blend.\n2.5 oz - 3 oz Spirit\n1.5 - 2 oz Juice\n1 oz Sweetener\n2 cup Pebble Ice\nConsiderations here include the texture such as how you want the cocktail to feel on the palate; this can include slushie, frothy, smoothie, etc. Next, do you want the spirit to shine through or not? For the juice, it really depends on what type you are using such as lemon, lime, grapefruit, or pineapple; some things like pineapple can have or lack a lot of acid or can vary greatly in sweetness and need to be assessed each time. For fruits and vegetables, the water content in some such as cucumber can greatly effect things in ways that herbs, roots, and many fruits will not. Frozen fruits can be utilized to replace some of the ice needs in the equation. To reduce water content, concentrated sweeteners such as 2:1 syrups are preferred. In addition, do not neglect the value of salt which can also act as a binder and will help to intensify flavor in the otherwise cold-deadening mix. And for ice, weight is the best measure; however, weighing is not appropriate for service conditions so marking a line on a measuring cup is preferable. Lastly, blender drinks do separate as they sit out, so serving them in opaque Tiki mugs can help hide this occurrence from guests.\nDuring the question and answer session, the topic of frozen drink machines was brought up. Jon explained that most models were designed to get rather cold to accommodate very sweet mixtures. To determine the proper water amount, weigh the drink before and after blending with ice to get it to right consistency. Moreover, add your batch in cold (i.e.: refrigerate overnight) to help things along. If possible, design your bar around the machine since they do take up space and require good ventilation and shade. Refractometers are key for determining the sugar content of the final mix which should be 13-15° Brix.\nAdding in things I learned at a recent \"Frozen Drinks 101\" class held by\nDaren Swisher\nhere in Boston, besides hitting 12-15° Brix (his preferred range), he also shoots for 12-15% ABV. Too low on either of those, and the drink will be icy with large crystals due to the fast freezing. Heavy syrups or pectin rich jams and jellies will help to alleviate these texture problems. Daren also suggested substituting ice for water (by weight) and whisking it in to chill the mix for use.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s320/tikibythesea.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s800/tikibythesea.jpg", "comment_count": 0 }, { "title": "tiki rita", "url": "https://cocktailvirgin.blogspot.com/2018/07/tiki-rita.html", "published": "2018-07-02T08:00:00.000-04:00", "updated": "2018-07-02T08:00:08.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Mindy Kucan", "source": "Hale Pele", "year": 2017 }, "categories": [ "curacao", "grapefruit juice", "lime juice", "pimento dram", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "2 oz Patron Reposado Tequila", "1/2 oz Patron Citronge Orange Liqueur", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/4 oz Vanilla Syrup", "1/4 oz Allspice Dram" ], "instructions": "Shake with ice, strain into a Tiki mug with crushed ice, and garnish with a lime wheel studded with 3 cloves, freshly grated nutmeg, and a Hawaiian sea salt rim.", "body_text": "2 oz Patron Reposado Tequila\n1/2 oz Patron Citronge Orange Liqueur\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/4 oz Vanilla Syrup\n1/4 oz Allspice Dram\nShake with ice, strain into a Tiki mug with crushed ice, and garnish with a lime wheel studded with 3 cloves, freshly grated nutmeg, and a Hawaiian sea salt rim.\nFor the Patron-sponsored dinner at Tiki by the Sea, we were served the Tiki Rita crafted by Mindy Kucan while at Hale Pele in Portland, Oregon. The drink was her entry into the 2017 Margarita of the Year competition, and the recipe itself reminded me of her\nWinter Daiquiri\n. With the Don's Spices #2 and grapefruit juice, the Margarita was elevated with vanilla and clove notes and extra citrus complexity into a delightful tropical creation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s320/tikibythesea.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4a5PAsETfAjROORHhAQMw0J6QWVYB5KWhxk39ycxrChsiRNc1LiVrrvF37XBSaO9NhHpARjBvKGZXUEgQnD0brOnIzp4o6jP7e6GAbYRJzIZlUR-_JWDmeuf9iQ_YQ2Dfe8unbJoI_K7k/s320/tikirita.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s800/tikibythesea.jpg", "comment_count": 0 }, { "title": ":: balance in the bartending industry ::", "url": "https://cocktailvirgin.blogspot.com/2018/07/balance-in-bartending-industry.html", "published": "2018-07-02T10:00:00.000-04:00", "updated": "2019-07-14T10:42:05.014-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "The morning after the\nHerbs & Rye\npop-up at Tiki by the Sea, bartenders\nGiuseppe Gonzalez\nand\nNectaly Mendoza\nspoke to us during breakfast about how to live a healthier life as a bartender. Giuseppe began by asking Nectaly, \"I've been bartending for 22 years, and you?\" Nectaly replied with \"3, that I remember.\" Both of these industry legends have given up drinking with Nectaly at 3 years sobriety and Giuseppe at 4. Each reached a breaking point as the partying was affecting their health. Both were overweight; Giuseppe had come down with Type I Diabetes and was on a kidney transplant list, and Nectaly faced his own health issues due to the drinking and drug abuse. Giuseppe also mentioned that he is a third generation bartender and how the job killed his father at age 38 from heroin and alcohol addiction.\nGiuseppe continued on by explaining that the hard part was in learning to change his habits. He feared that he would lose all his friends in the process, and he wondered what it would be like to go to Tales of the Cocktail without that crutch. At Tales, when you walk into a seminar, you are handed a drink. It becomes part of your habit to drink, but there are ways of making it work. All of his best relationships have come from events like Tales, so there is value in going. And others like Jim Meehan and Julie Reiner have found ways of making it work.\nNectaly offered up that he does not preach sobriety. He commented how we see people both in their highest as well as their darkest moments, and the industry often does not provide guidance especially since we are not guiding ourselves. He suggested that each bartender ought to find out his or her true meaning and why they act a certain way. Bartenders these days are trying to be superstars on social media; trying to be people who they are not is not self-sustaining in the long run. Nectaly explained, \"I chase myself in life\" and how he stopped chasing awards. When he was chasing it, it felt like something fake; when he stopped, the awards givers and success began chasing him. In addition, \"You've got to seek the happiness in yourself,\" and while drugs and alcohol got him into certain crowds, in the end it was just him.\nNectaly went sober when his career was on fire, and his establishment was winning awards. Yet, at Tales of the Cocktail that summer, it came to a close when he felt that he almost died due to the excess. On top of that, he quit because he was not happy. While Nectaly did not regret doing all the drugs and alcohol, he regretted how he felt.  He feels that the best version of himself is at 100% and that is a sober self. Nectaly later followed up by asking us what we were focusing on in life. Are we an artist (with talent) or a clown (the performer)? When Nectaly gets on the stage to work, he now tries to use his natural voice and reach his purist form without the need for juggling and makeup façades.\nGuiseppe continued, \"If you can't be happy without drinking, think about that,\" and he found that not drinking did not hurt his career. When you are behind the bar, you are the host and the M.C. You are making the party happen, and things can go awry if you are not vigilant which is made worse through drinking at work. As you drink, the night becomes more about you and less about your guests. Bartending is a job measured in small victories where the praise is about doing it well every day.\nGiuseppe warned that \"If you are looking at bartending for happiness, it is not going to happen. If you are looking for happiness, it is in connection.\" Nectaly supported this concept. While he blames the pressures in the industry for everything he did wrong, the industry was also the biggest support when he stepped back. People will fall in your life, and the goal is not to pick them up but to be there when they stand up. Make yourself accessible to help out, and rock bottom is the perfect foundation for that person to build themselves back up. Finally, Giuseppe wrapped things up by stating that if someone is in trouble and shoots you a text, call them. Do not text them if they are in trouble, but reach out and speak to them.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s320/tikibythesea.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEMXkySmxtb9oRq_tnoyyXxgoUuqT3Dhggp_ubzSze7rpu13bZr3FEv6nOJ_d6kE4SebMOjfNaKS7_8firfFowuA4MFlkLrw2N457lWcf8Gc7fzW_5EGoRMJ29i3RRbMOKDOtLmxApyUr/s320/giuseppenectaly2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s800/tikibythesea.jpg", "comment_count": 0 }, { "title": "zombie slow dance", "url": "https://cocktailvirgin.blogspot.com/2018/07/zombie-slow-dance.html", "published": "2018-07-03T08:00:00.000-04:00", "updated": "2018-07-03T08:00:10.489-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Tiki By the Sea", "year": null }, "categories": [ "bitters (orange)", "tea", "vermouth (sweet)" ], "ingredients": [ "3 oz Carpano Antica Sweet Vermouth", "1/4 oz Strawberry Juice", "1/4 oz Orange Juice", "1/2 oz Ginger Juice", "1/2 oz Star Anise Tea" ], "instructions": "Blend with 1+ cup ice, pour into a glass, and garnish with a pineapple chunk (here, a banana slice after the pineapple garnishes ran out).", "body_text": "3 oz Carpano Antica Sweet Vermouth\n1/4 oz Strawberry Juice\n1/4 oz Orange Juice\n1/2 oz Ginger Juice\n1/2 oz Star Anise Tea\nBlend with 1+ cup ice, pour into a glass, and garnish with a pineapple chunk (here, a banana slice after the pineapple garnishes ran out).\nFor the Fernet Branca-sponsored lunch on the last day of Tiki By the Sea, they had a bar set up where Tarot cards helped guide you to to your choice. Luckily, I got the one that coincided with the drink I wanted to try -- a low proof, vermouth-based, blended Zombie called the Zombie Slow Dance. I was curious for I had created (a non-frozen) one, the\nTorino Zombie\n, a few months before and wanted to compare and contrast. It was so good that I had another later (pictured here), but by that time, they had run out of the proper pineapple wedge garnish and I requested a banana one prepared for another of their drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s320/tikibythesea.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHtyeIhAtYeMg-j_YEyEwL1OSpWQMTkgecShLs_-HUgT6HLRSZdKOTEppykvFk4Wspf9X2O4sVNIMhLpi_aR-a5FwXtmoQq9P7VclHwsRTLHnSirYN07a9Nz_d3nfc2sAnAmJHmqxLMOR/s320/zombieslowdance.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s800/tikibythesea.jpg", "comment_count": 0 }, { "title": ":: hospitality in tiki ::", "url": "https://cocktailvirgin.blogspot.com/2018/07/hospitality-in-tiki.html", "published": "2018-07-03T10:00:00.000-04:00", "updated": "2019-07-14T10:41:54.778-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "\"I am a bartender and I'm full of shit, but that doesn't make me wrong,\" began\nMike Neff\nat his \"Hospitality in Tiki / The Business of Tiki\" talk at Tiki by the Sea. Despite the title, it had nothing specific to do with Tiki but more to do with role of the bartender in hospitality and in making a living. In addition, he questioned the role of the drink making craft in the scheme of things.\nMike explained that the bottom line in bars is a bit boring but very important. All of the spreadsheets amount to the concept of \"don't spend too much money but also not too little.\" The top line is more difficult for if there is a problem, we the bartenders are the problem. But we are also the solution. Taking a moment from this train of thought, Mike requested a piece of paper to demonstrate his paper airplane folding skills. He stopped speaking and began folding while making a few comments about how great of a paper plane maker he was. After he was finished, he launched the plane across the room. What was the point? We spend too much time looking down doing the craft of making good drinks that we forget why people were there. While he made a good plane, he stopped speaking to the audience as they got lost in his focus. Also, someone in the audience yelled out that he and his friends would like 10 of those. Mike continued on that \"the [drink making] craft is part of what we sell but is not just what we sell. We sell escapism.\" Moreover, Mike paraphrased a quote as, \"the drinks are free; the hospitality is what the guests pay for.\"\nAs for the finances in the transaction, there is a fee built into the price of the drink for the bartender to make it for the guest. The hospitality is where everything additional comes in. Mike explained that hospitality has been corrupted by Starbucks and their use of that fake \"service voice.\" There is another step beyond that, and that is where there is a lot of money to be made. That layer is hard to name, but Mike stated that the closest is \"humanity.\" He continued that he was not in this business to make friends but to make money, and figuring out how is key. For example, does the guest have to bring his own fun? Mike asked, when a single guys goes into a bar alone and orders a beer, what happens? Does he get entertained? Does he get a goodbye at the end?\nMike set up a scenario where a boss tells a bartender that a particular night of the week is slow and that they can have that night on a trial basis. The bartender has 6 weeks to work and make it busier, otherwise, they will give the night to someone else. It is nothing personal against that bartender, but it is just business. The answer is that the bartender needs \"to be so goddamn awesome that people come back.\" Mike proffered that we have bred out the ability in the job. There are three good components to being a successful bartender: being really good looking, really funny, and really fast. You need at least two; if you have all three, you can work anywhere.\nHarkening back to the paper aircraft moment, Mike described how we have made an entire generation of weenies. We taught them that everything important was in books. We taught them there was a purpose. And we made people famous, and they started forcing their staff to do it their way and thus created orthodoxies. Being a bartender is more than this for it is one of the most important jobs for humanity. A bartender can touch millions of people over their career, make tourists think fondly of their trip, and be part of a profession that is responsible for more pregnancies than any other one besides OB/GYN. Bartenders need to show humanity, and this is something that bartenders do not know until they have been at an establishment for years, served the same guests for long stretches of times, and integrated into the guests' lives. This is why Mike rarely looks at resume with less than a year at each establishment. Our guests \"need to drink giggle juice, do it with [other] people, and do it with rhythm.\" A bartender's demeanor has the ability to screw up their guests' life from making their rare night out go poorly to ruining their romantic chances with their date.\nMike brought up the tale of a Jack Daniels rep whose drink of choice was said whiskey on the rocks with a side of a soda -- an order that can be acquired pretty much anywhere that stocks that nearly ubiquitous spirit. The question is why a guest like that should return to your bar? It all matters about what happens at that bar. Is the place one of those serving \"paper planes\" that can be tied down and taken out of the game with a large order? We train our guests to expect a greater amount of time on each drink build, on better ice and garnish, etc. to the point where the bartender cannot provide hospitality. And this also affects the degree to which the bartender can make money. Next, Mike enjoyed telling the story of how a few of his bartender-guests saw him free pouring instead of jiggering and told him that he is not making drinks right. Again and again, these same bartenders came to his bar and chastised his technique. Mike finally replied, \"The difference is that you guys keep coming back to my bar and I don't come to yours.\"\nMike next defended the concept of tipping. What the boss gets per order is fixed, but we get to negotiate with the guest and figure out what they want. The good bartender will set the rhythm, and they need to get everyone to look at them. This level of respect avoids the frequency of calling guests out for their behavior. He also noted that if one of the guests realizes that they outnumber the bartender, we as bartenders are in trouble, so that level of control is crucial. It is also important to have your guests see you as a human being. Our tipping structure, as flawed as it is, is worth keeping. The hourly a bartender receives is merely so they turn on the lights and not steal from the boss. With tips, the bartender can have a side deal with the guests. Bartending is a job of both sales and production, and it is one of the few professions where workers craft their own stuff and sell it as well.\nMaking a cocktail is a gift -- it is something that the bartender constructed with their hands and that the guest is going to put into their mouth. That is intimate. So the first thing that you should say after presenting the drink should not be about money. It could be a few of the ingredients or it could be exclaiming \"Shazzam!\"; regardless, make them realize the value of it. Even when making bespoken drinks, other than asking the regular questions like stirred or shaken, ask something like \"Superman or Wonder Woman?\" Why? Because now you know the guest better than before, and that guest will be more likely to return. They will feel that the drink is more attuned to them. Mike asserted, \"I cannot make a transformative cocktail unless I love you.\"\nMike pleaded that bartenders not be dicks. \"If you're going to be a dick, be a big dick... [be]\nthe\nDick.\" People do seek out that experience of an abusive staff known for their antics, but anything less than that is unfortunate. Whatever you do, you need to be a real person. Mike disclosed that the game is knowing the guest's name. And secondly, what profession and other things that they do in the world. \"We have an ability that is close to magic. We have the ability to flip switches in their minds to change the way [the guest] thinks.\" While it is important what is in the drink itself, it is merely a vehicle for what we do. In the end, it all about the people.\nIn terms of knowledge, no manager hears, \"I have read all these books and know how to use a jigger\" and replies, \"Cool... you get to work Saturday nights!\" Overall, knowing about movies is more important than knowing about piscos. Mike finished up with the fact that bartenders \"are micro-dosing love -- it's a powerful thing. This generation is born with supercomputers in their pockets... and they can always drink at home.\" Getting them to leave their home and return to your bar is the goal of every shift.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s320/tikibythesea.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH0wo2MtMd1gOZVxrkRDEktqkoGrg9QWt0XGNgMEO2G6ETA9uA9TGJ1OwKklZT8a_hzBpYdVsZt2AEP1qhHCSNSELH8ujgTWXFlS68Mhpkptpe3h8BPf3ytaZnxSMjuQP1ehihTxvTFxg/s800/tikibythesea.jpg", "comment_count": 0 }, { "title": "newlyweds", "url": "https://cocktailvirgin.blogspot.com/2018/07/newlyweds.html", "published": "2018-07-04T08:00:00.000-04:00", "updated": "2018-07-04T08:00:05.756-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "brandy", "grenadine", "pineapple juice", "rum" ], "ingredients": [ "1/2 Brandy (1 1/2 oz Camus VS)", "1/4 oz Pineapple Juice (3/4 oz)", "2 dash St. Croix Rum (1/2 oz Seleta Cachaça Gold)", "1 dash Grenadine (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Brandy (1 1/2 oz Camus VS)\n1/4 oz Pineapple Juice (3/4 oz)\n2 dash St. Croix Rum (1/2 oz Seleta Cachaça Gold)\n1 dash Grenadine (1/4 oz)\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I had returned back from Tiki by the Sea, and I was in the need of a nightcap. Therefore, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nand selected the Newlyweds. The recipe reminded me a little of a\nMary Pickford\nor perhaps a\nHotel Nacional\n, and this split brandy-rum drink seemed like it would be a good transition from my previous days sipping tropical drinks. Once mixed, it offered a fruity aroma from pineapple and grenadine with grassy notes from the cachaça. Next, pineapple and berry on the sip led into Cognac, pineapple, and cachaça funk flavors on the swallow with a raspberry-pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME4vBwtYtbeaMuWtXMkhNHo7LS_Yi8IIY1zMS0bT-NXsP9D_H3gNNhcItxWiozCu7wAyXWfQdPGGB_eYpVcOX6eOueCgxXJ86eXaZSkYwEI2XVnPOqt3rESWaiTuPlLKXYayBCxF3dBRJ/s320/newlyweds3654.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME4vBwtYtbeaMuWtXMkhNHo7LS_Yi8IIY1zMS0bT-NXsP9D_H3gNNhcItxWiozCu7wAyXWfQdPGGB_eYpVcOX6eOueCgxXJ86eXaZSkYwEI2XVnPOqt3rESWaiTuPlLKXYayBCxF3dBRJ/s800/newlyweds3654.jpg", "comment_count": 0 }, { "title": "snail mail", "url": "https://cocktailvirgin.blogspot.com/2018/07/snail-mail.html", "published": "2018-07-05T08:00:00.000-04:00", "updated": "2018-07-05T08:00:05.678-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Aaron Post", "source": "Valkyrie", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "honey", "lime juice", "rum" ], "ingredients": [ "1 oz Flor de Caña 7 Year Rum (1 1/4 oz Privateer Tres Aromatique)", "3/4 oz Lime Juice", "1 oz Honey Syrup 1:1", "1 Egg White", "4-5 leaf Mint" ], "instructions": "Shake once without ice and once with ice, double strain into a cocktail coupe, and garnish with 5-6 drops of Angostura Bitters.", "body_text": "1 oz Flor de Caña 7 Year Rum (1 1/4 oz Privateer Tres Aromatique)\n3/4 oz Lime Juice\n1 oz Honey Syrup 1:1\n1 Egg White\n4-5 leaf Mint\nShake once without ice and once with ice, double strain into a cocktail coupe, and garnish with 5-6 drops of Angostura Bitters.\nAs the cocktail hour rolled around on Thursday night two weeks prior, I began searching the\nBarNotes\napp for a good use of my mint patch. One of the drinks that spoke to me was an\nAir Mail\nriff called the Snail Mail created by Aaron Post at Valkyrie in Tulsa, Oklahoma. The concept reminded me of Yvonne's\nHoney Bee\nbut with mint instead of pear brandy as the accent.\nThe Snail Mail welcomed the nose with a clove, cinnamon, and rum funk bouquet. Next, a creamy lime and honey sip stepped aside to let a funky rum and fresh mint on the swallow shine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6FN_oQMu7Ugp8syc75gjdroahFKDMzgpRbimsLz0UBmahzJGBKOYwyVxukcaOBScWtep2S6NP_fkf59PdyvXAt3XTtZ4hfmZdBmWNji-0DPwxjCrnSDESzsVtmZe2bbQF3W1SCpk_vDR/s320/snailmail3656.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6FN_oQMu7Ugp8syc75gjdroahFKDMzgpRbimsLz0UBmahzJGBKOYwyVxukcaOBScWtep2S6NP_fkf59PdyvXAt3XTtZ4hfmZdBmWNji-0DPwxjCrnSDESzsVtmZe2bbQF3W1SCpk_vDR/s800/snailmail3656.jpg", "comment_count": 0 }, { "title": "nina brava", "url": "https://cocktailvirgin.blogspot.com/2018/07/nina-brava.html", "published": "2018-07-06T08:00:00.000-04:00", "updated": "2018-07-06T08:00:08.925-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Melissa \"Mellie\" Wiersma", "source": "Drinking Like Ladies", "year": null }, "categories": [ "cynar", "mezcal", "st. germain", "vermouth (dry)" ], "ingredients": [ "1 1/4 oz Del Maguey Mezcal Vida (Fidencio)", "3/4 oz Cynar", "3/4 oz Dolin Dry Vermouth", "1/4 oz St. Germain" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (cocktail coupe), and garnish with grapefruit oil from a twist.", "body_text": "1 1/4 oz Del Maguey Mezcal Vida (Fidencio)\n3/4 oz Cynar\n3/4 oz Dolin Dry Vermouth\n1/4 oz St. Germain\nStir with ice, strain into a Nick & Nora glass (cocktail coupe), and garnish with grapefruit oil from a twist.\nTwo Fridays ago, I had just received my copy of Misty Kalkofen and Kirstin Amann's\nDrinking Like Ladies\nbook, and I immediately honed in on the Nina Brava. The recipe was crafted by Melissa \"Mellie\" Wiersma who was a Boston bartender before she headed off to New York City, and I was drawn to it for the combination of smoky spirit, dry vermouth, Cynar, and elderflower reminded me of the\nAlto Cucina\n. Like all of the recipes in the book, this one was named after a notable lady in history, and here it was in tribute to a retired Navy Seal, Kristin Beck, who came out as a trans woman in 2013.\nOnce prepared, the Nina Brava offered up smoke, grapefruit, and floral aromas over darker notes from the Cynar to the nose. Next, caramel and a vague fruitiness that had a touch of grapefruit on the sip led into smoky, vegetal, and fruity flavors on the swallow with a dark and smoky finish. Like in other drinks, the high notes of St. Germain worked rather well to balance the bass ones of Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxqujvKam18Ogs-SWE8ADamzuD4ipVYRIzudn64C5jmJltULihICSINgTBC-JCh8DJ-IgxESlcN3vNDyuxq6Wpiy10N-YXd8sH0QCTFH4g7o3BSnMWOblhrPgGmxjT3e4gq2hQmUwzSn6/s320/ninabrava3660.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxqujvKam18Ogs-SWE8ADamzuD4ipVYRIzudn64C5jmJltULihICSINgTBC-JCh8DJ-IgxESlcN3vNDyuxq6Wpiy10N-YXd8sH0QCTFH4g7o3BSnMWOblhrPgGmxjT3e4gq2hQmUwzSn6/s800/ninabrava3660.jpg", "comment_count": 0 }, { "title": "mojito caballito", "url": "https://cocktailvirgin.blogspot.com/2018/07/mojito-caballito.html", "published": "2018-07-07T08:00:00.000-04:00", "updated": "2018-07-07T08:00:08.339-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": null, "source": "Sloppy Joe's Bar Cocktails Manual", "year": 1931 }, "categories": [ "lime juice", "rum (white)", "soda", "sugar", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz White Cuban Rum (Angostura White Oak)", "1/2 oz French Vermouth (Noilly Prat Dry)", "1/2 oz Lime Juice", "1 tsp Sugar", "8-10 leaf Mint" ], "instructions": "Muddle mint in the sugar and lime juice (I stirred the lime juice to dissolve the sugar. I then added the mint, muddled, and removed the leaves). Add the rum and vermouth, fill with crushed ice, and top with 1 1/2 oz soda water. Garnish with a mint sprig and a spiral cut peel of a whole lime as a horse's neck. garnish. The variation was dubbed the Mojito Caballito, and \"caballito\" meant \"little horse.\"", "body_text": "1 1/2 oz White Cuban Rum (Angostura White Oak)\n1/2 oz French Vermouth (Noilly Prat Dry)\n1/2 oz Lime Juice\n1 tsp Sugar\n8-10 leaf Mint\nMuddle mint in the sugar and lime juice (I stirred the lime juice to dissolve the sugar. I then added the mint, muddled, and removed the leaves). Add the rum and vermouth, fill with crushed ice, and top with 1 1/2 oz soda water. Garnish with a mint sprig and a spiral cut peel of a whole lime as a horse's neck.\nTwo Saturdays ago, I had been thinking about the Mojito after having made a few score of them at work. I turned to Beachbum Berry's\nPotions of the Caribbean\nto read up on the history. The drink was created in the early 1900s in Cuba and appealed to Bourbon-loving Americans for it was the \"Latin American stepchild of the Whiskey Collins and the Mint Julep.\" Berry also linked the drink to the early 19th century Draquecito consisting of aguardiente, lime, sugar, and herba buena mint. Sloppy Joe's in Havana took the classic and added three variations, and the one that appealed to me was sourced from the 1931\nSloppy Joe's Bar Cocktails Manual\n; it stood out with its inclusion of dry vermouth as well as the\nhorse's neck\ngarnish. The variation was dubbed the Mojito Caballito, and \"caballito\" meant \"little horse.\"\nThe Mojito Caballito greeted the nose with a mint bouquet. Next, a crisp, carbonated lime sip transitioned into rum, herbal, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYr3XNkdCEiu3cSD2Uuq44gnyqbwo7H0Tr4cm9yZ-QbD63f9uCdsZSeDfK_qnufylRLFmICTNUQRi5ch-PCo65wY_zjAF0G4dsIDIjGHl6hoo5lvs9l5tCfyxwLr-IlHSMBbFVDnL17qe/s320/mojitocaballito3662.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYr3XNkdCEiu3cSD2Uuq44gnyqbwo7H0Tr4cm9yZ-QbD63f9uCdsZSeDfK_qnufylRLFmICTNUQRi5ch-PCo65wY_zjAF0G4dsIDIjGHl6hoo5lvs9l5tCfyxwLr-IlHSMBbFVDnL17qe/s800/mojitocaballito3662.jpg", "comment_count": 0 }, { "title": "low heat-o", "url": "https://cocktailvirgin.blogspot.com/2018/07/low-heat-o.html", "published": "2018-07-08T08:00:00.000-04:00", "updated": "2018-07-08T08:00:09.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "lime juice", "simple syrup", "soda", "vermouth (dry)" ], "ingredients": [ "2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1/8 oz Absinthe (Butterfly)", "6-8 leaf Mint" ], "instructions": "Shake with ice, strain into a Highball glass containing 2 oz soda water, top with ice, and garnish with a mint sprig.", "body_text": "2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1/8 oz Absinthe (Butterfly)\n6-8 leaf Mint\nShake with ice, strain into a Highball glass containing 2 oz soda water, top with ice, and garnish with a mint sprig.\nAfter my bar shift two Sundays ago, I was thinking about how delightful the dry vermouth came across in the Sloppy Joe's Mojito Caballito, and I wondered how the drink would be as a dry vermouth-forward libation akin to the\nBoard of Directors\n. After all, two of Sloppy Joe's other Mojito variations swapped the spirit to something other than rum. Keeping with the low proof theme here, I dubbed this one the Low Heat-O, and I added a touch of absinthe to complement the mint and vermouth's herbalness.\nThe Low Heat-O shared mint aromas over other herbal notes seeping out of the bubbling libation below the garnish. Next, a crisp, carbonated lime and white wine sip was chased by an herbal swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgregDyydis2vaSGs6MJZUsCNccpAiKdnYlE6vHj_kHsInJKgU0sLUdRsbQQdPASBOF1chMYw11dOwkvFIqPS8hGYleBXSNDQEnK3FgcxAyuvTNOdTN7hA3Pg-2yL_V5nKjIg2abqYbjOu/s320/lowheato3664.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgregDyydis2vaSGs6MJZUsCNccpAiKdnYlE6vHj_kHsInJKgU0sLUdRsbQQdPASBOF1chMYw11dOwkvFIqPS8hGYleBXSNDQEnK3FgcxAyuvTNOdTN7hA3Pg-2yL_V5nKjIg2abqYbjOu/s800/lowheato3664.jpg", "comment_count": 0 }, { "title": "amargito", "url": "https://cocktailvirgin.blogspot.com/2018/07/amargito.html", "published": "2018-07-09T08:00:00.000-04:00", "updated": "2018-08-24T19:31:44.618-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "River Bar", "year": null }, "categories": [ "#other", "*original", "cynar", "lime juice", "rum", "simple syrup", "soda" ], "ingredients": [ "2 oz Cynar", "1/4 oz Smith & Cross", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "6-8 leaf Mint" ], "instructions": "Shake with ice, strain into a Collins glass with 2-3 oz soda water, top with ice, and garnish with a mint sprig.", "body_text": "2 oz Cynar\n1/4 oz Smith & Cross\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n6-8 leaf Mint\nShake with ice, strain into a Collins glass with 2-3 oz soda water, top with ice, and garnish with a mint sprig.\nTwo Mondays ago, two of my regulars stopped into River Bar for dinner and cocktails. For a final round, I could sense that they wanted something else to taste but were hitting a wall with their alcohol consumption. Therefore, I latched onto their love of Cynar and combined it with my recent fascination of Mojito variations. The concept of a Cynar Mojito reminded me of Palmer Matthew's Cynar Southside of sorts that he dubbed the\nDeep Six\n, and I included a touch of high ester rum to bring the combination a notch closer to the classic. My guests rather enjoyed the drink and raved about how flavorful it was, and I later called this one the Amargito for \"little bitter.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1n-pwv9203sSfiCR_VZzsmYNgG_j_vOO3EJqpWaeqBIfXmrZwQgK8HpSEJI8paqMiSS_Wi5aCWaSdJLF_pPfmApNf7nJSLUZsk_egKOhZH0brcyUNPjXTFsQQetw_nONDhufUego0PVy/s320/amargito.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1n-pwv9203sSfiCR_VZzsmYNgG_j_vOO3EJqpWaeqBIfXmrZwQgK8HpSEJI8paqMiSS_Wi5aCWaSdJLF_pPfmApNf7nJSLUZsk_egKOhZH0brcyUNPjXTFsQQetw_nONDhufUego0PVy/s800/amargito.jpg", "comment_count": 0 }, { "title": "baccarress", "url": "https://cocktailvirgin.blogspot.com/2018/07/baccarress.html", "published": "2018-07-10T08:00:00.000-04:00", "updated": "2018-07-10T08:00:08.604-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "herbsainte", "maraschino", "pineapple juice", "rum" ], "ingredients": [ "2/3 Bacardi (1 1/2 oz Havana Club 7 Year)", "2 dash Pineapple Juice (1 1/2 oz)", "2 dash Marasquin (1/4 oz Luxardo Maraschino)", "1 dash Anisette (1/8 oz Herbsaint)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Bacardi (1 1/2 oz Havana Club 7 Year)\n2 dash Pineapple Juice (1 1/2 oz)\n2 dash Marasquin (1/4 oz Luxardo Maraschino)\n1 dash Anisette (1/8 oz Herbsaint)\nShake with ice and strain into a cocktail glass.\nAfter returning home from work two Monday nights ago, I ventured into\nPioneers of Mixing at Elite Bars: 1903-1933,\nand the Baccarress caught my attention. I envisioned the drink like a\nMary Pickford\nwith anisette instead of grenadine or perhaps the\nHotel Nacional Special\nbut with the maraschino and anise notes of an\nImproved\ncocktail instead of apricot liqueur and lime. Once shaken and strained, the Baccarress showcased pineapple, nutty, and anise aromas. Next, the pineapple continued on into the sip along with a hint of aged spirit's caramel notes, and the swallow was a delightful medley of rum, pineapple, Maraschino, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFa0G4mrvUiCUYoclzgxri62lgXWFzIrTbtNe-OlliySco5xjCLZCyouCGNSJfqPbN-VPwXye6VaEr91Np1S2pP66r13QoqKI2DMWC6lxx_4rdkYajqcByXUxPXcicIuCE-qBrLciw7tQ/s320/baccarress3668.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFa0G4mrvUiCUYoclzgxri62lgXWFzIrTbtNe-OlliySco5xjCLZCyouCGNSJfqPbN-VPwXye6VaEr91Np1S2pP66r13QoqKI2DMWC6lxx_4rdkYajqcByXUxPXcicIuCE-qBrLciw7tQ/s800/baccarress3668.jpg", "comment_count": 1 }, { "title": "piedmont cobbler", "url": "https://cocktailvirgin.blogspot.com/2018/07/piedmont-cobbler.html", "published": "2018-07-11T08:00:00.000-04:00", "updated": "2018-07-11T08:00:06.329-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lemon juice", "orgeat", "punt e mes" ], "ingredients": [ "2 1/2 oz Punt e Mes", "3/4 oz Lemon Juice", "3/4 oz Orgeat", "1 medium Strawberry" ], "instructions": "Muddle the strawberry, add the rest of the ingredients, shake with ice, and double strain into a Collins glass. Fill with crushed ice, add a straw, and garnish with a strawberry fan.", "body_text": "2 1/2 oz Punt e Mes\n3/4 oz Lemon Juice\n3/4 oz Orgeat\n1 medium Strawberry\nMuddle the strawberry, add the rest of the ingredients, shake with ice, and double strain into a Collins glass. Fill with crushed ice, add a straw, and garnish with a strawberry fan.\nSince we had a carton of local strawberries, I pondered what drinks that I could find with it that matched my need for a low proof refresher. Knowing that the ones that I had seen in\nDeath & Co.\nand other books were much boozier, my mind harkened back to a delightful berry Cobbler that I had at Bellocq three years ago called the\nDolin Blanc Cobbler\n. Instead of blanc vermouth, I figured that Punt e Mes would tie in with the strawberries here. The Dolin Blanc Cobbler utilized raspberry syrup, and for a sweetener here, I was drawn to orgeat which would both sooth the bitterness of Punt e Mes and hopefully work as delightfully with strawberries as it had in the\nBlanche DeBois\n.\nFor a name, I latched on to Punt e Mes being produced in the Piedmont area of Italy which is also known for its strawberry harvests, and I dubbed this one the Piedmont Cobbler. Once prepared, the strawberry garnish contributed greatly to the drink's nose. Next, creamy, lemon, and grape notes mingled on the sip, and the swallow was an elegant bitter strawberry and nutty almond combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_A40r3ylw8b5wyvMsw_iTY42lexb3MseLYU16d7gjZWX4FO8Kh6ZlvlHII3pa6OjD8dqgAOLwLg_1OMpPNArMHPDkcJhO0PNAyIkZLaSOYbAWH1B4r_jwLeV3-kaHStf86x5Z3_27yPGy/s320/piedmontcobbler3671.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_A40r3ylw8b5wyvMsw_iTY42lexb3MseLYU16d7gjZWX4FO8Kh6ZlvlHII3pa6OjD8dqgAOLwLg_1OMpPNArMHPDkcJhO0PNAyIkZLaSOYbAWH1B4r_jwLeV3-kaHStf86x5Z3_27yPGy/s800/piedmontcobbler3671.jpg", "comment_count": 0 }, { "title": "agent 355", "url": "https://cocktailvirgin.blogspot.com/2018/07/agent-355.html", "published": "2018-07-12T08:00:00.000-04:00", "updated": "2018-07-12T08:00:09.871-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kimberly Patton-Bragg", "source": "Latitude 29", "year": null }, "categories": [ "applejack", "bitters (aromatic)", "falernum", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Sazerac Rye Whiskey", "1 oz Laird's Bonded Apple Brandy", "1 bsp Steen's Cane Syrup (JM Sirop de Canne)", "4 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a rocks glass rinsed with Velvet Falernum, and garnish with an orange twist speared with clove.", "body_text": "1 1/2 oz Sazerac Rye Whiskey\n1 oz Laird's Bonded Apple Brandy\n1 bsp Steen's Cane Syrup (JM Sirop de Canne)\n4 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a rocks glass rinsed with Velvet Falernum, and garnish with an orange twist speared with clove.\nTwo Thursdays ago, I ventured back into\nDrinking Like Ladies\nand spotted the Agent 355 by Kimberly Patton-Bragg of Latitude 29 who I had just met at the Tiki by the Sea event two weeks prior. Kimberly's drink was a split-base Sazerac of sorts with the accent not being an anise-driven bitters and cordial combination, but a clove-based one with aromatic bitters and a falernum rinse. The drink name refers to a female spy during the American Revolution who helped to uncover and foil Benedict Arnold's plot. While her identity has been surmised, it is still unknown; popular theories put her in close proximity to Loyalists whether by neighborhood or romantic suitors.\nThe Agent 355 began with orange, clove, and apple aromas that preceded a malt and apple sip. Next, the rye and apple continued to mingle together on the swallow along with the bitters' and falernum's clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9MQukCAxPiCnJkj_F9dxTn0biPXB8oGhLHWISEXyIc-zx5-aiaHRnlDaSJ0vPa0Dryj9RhnOR21dGVGxa-zGHhwuK6nqbMGYFeQgN4UWCmxMp5zae4c-Q1BXKsfhKQWMsA3YRZABqW4X/s320/agent355_3672.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9MQukCAxPiCnJkj_F9dxTn0biPXB8oGhLHWISEXyIc-zx5-aiaHRnlDaSJ0vPa0Dryj9RhnOR21dGVGxa-zGHhwuK6nqbMGYFeQgN4UWCmxMp5zae4c-Q1BXKsfhKQWMsA3YRZABqW4X/s800/agent355_3672.jpg", "comment_count": 0 }, { "title": "sanchez de los toros", "url": "https://cocktailvirgin.blogspot.com/2018/07/sanchez-de-los-toros.html", "published": "2018-07-13T08:00:00.000-04:00", "updated": "2018-07-13T08:00:02.538-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "T. Read Richards", "source": "Valkyrie", "year": null }, "categories": [ "bitters (Angostura)", "campari", "grapefruit juice", "simple syrup", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/2 oz Grapefruit Juice", "1/4 oz Demerara Syrup (Simple Syrup)", "1/4 oz Campari", "1/4 oz Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/2 oz Grapefruit Juice\n1/4 oz Demerara Syrup (Simple Syrup)\n1/4 oz Campari\n1/4 oz Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Fridays ago, I was in the mood to make a quirky drink that I had spotted on the\nBarNotes\napp called the Sanchez de los Toros. The recipe was crafted by T. Read Richards of the Valkyrie bar in Tulsa, and I was drawn to it for the mix of a quarter ounce each of Campari and Angostura Bitters reminded me of Nicholas Jarrett's\nEvening Redness No. 1\n. Instead of a Martinez riff, this one was a Tequila Sour of sorts where Richards was driven to create a woody, citrussy agave cocktail to match his tasting notes on a tequila. Once prepared, the Sanchez de los Toros presented a grapefruit, vegetal agave, and cinnamon orange bouquet to the nose. Next, a dry, tannic grapefruit sip stepped aside to a swallow offering agave, bitter notes from Campari singing through with Angostura's spice, and a grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghA0hJArY4Vz7axGAtLST1x2NMo4OctLbdSp20VapUsBQL39cXaKqax-8Hmn7UjiNHipAZX-l2z9AzBb6ZEpyg50n1AeQCSMoGJDlrVo6rI0QZwmCnJt2jH5KM8IMjPfkOBf6cviR-x8xe/s320/sanchezdetoro3675.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghA0hJArY4Vz7axGAtLST1x2NMo4OctLbdSp20VapUsBQL39cXaKqax-8Hmn7UjiNHipAZX-l2z9AzBb6ZEpyg50n1AeQCSMoGJDlrVo6rI0QZwmCnJt2jH5KM8IMjPfkOBf6cviR-x8xe/s800/sanchezdetoro3675.jpg", "comment_count": 0 }, { "title": "jungle hotel bird", "url": "https://cocktailvirgin.blogspot.com/2018/07/jungle-hotel-bird.html", "published": "2018-07-14T08:00:00.000-04:00", "updated": "2018-08-14T17:50:50.769-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "campari", "lime juice", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 oz Cuban-Style White Rum (Angostura White Oak)", "1/2 oz Dark or Aged Jamaican Rum (Smith & Cross)", "1/2 oz Blackstrap Rum (Cruzan)", "2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Campari" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint sprigs (chocolate mint).", "body_text": "1 oz Cuban-Style White Rum (Angostura White Oak)\n1/2 oz Dark or Aged Jamaican Rum (Smith & Cross)\n1/2 oz Blackstrap Rum (Cruzan)\n2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Campari\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint sprigs (chocolate mint).\nWhen looking up the story of the Mojito in Beachbum Berry's\nPotions of the Caribbean\n, I spotted the\nHotel Nacional\nand noticed how close it was to the\nJungle Bird\n. The major differences were the rum, and the presence of simple syrup to balance the lime in the Campari-based one (but not in the apricot liqueur-based one). Since Campari and apricot have proven to be synergistic flavor pairings in drinks like the\nIntercept\n, I wondered how a mash up of the Cuban-derived Hotel Nacional and the Indonesian-born Jungle Bird would do. The Jungle Bird was also fresh on my mind since someone on\nInstagram\nhad made my\nYucatan Bird\nearlier that evening. For a name, I went with the concept of the charismatic talking parrot found in hotel lobbies across the tropics, and I dubbed this one the Jungle Hotel Bird.\nIn terms of rums, I went with a trio here, and I started by having half the drink being the white Cuban-style rum that would have been found in the Hotel Nacional. For the other half, I split the spirit between the dark Jamaican rum called for in the original Jungle Bird and the black strap rum that Giuseppe Gonzalez discovered to work superbly to tie together the flavors. Once prepared, the drink presented a chocolate mint aroma to the nose from my choice of garnish. Next, pineapple, lime, and caramel on the sip led into rums, pineapple, and bitter apricot notes on the swallow with a bitter molasses finish. Overall, the apricot worked well to round out the Campari, and the two functioned to make a slightly bitter orchard fruit flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5D3XHprxW18FI3vos7svoY7PyetO3p-cIzBqAsBRpeUisqMbvseXDbMWGpzU0ONoon1FFdjkmqWQfvf-w764nsVY55PBohIza2ET-pVwKJlhSeV3nHmpZMu8P7Srmh5a92iZEd2PwS7e/s320/junglehotelbird3677.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5D3XHprxW18FI3vos7svoY7PyetO3p-cIzBqAsBRpeUisqMbvseXDbMWGpzU0ONoon1FFdjkmqWQfvf-w764nsVY55PBohIza2ET-pVwKJlhSeV3nHmpZMu8P7Srmh5a92iZEd2PwS7e/s800/junglehotelbird3677.jpg", "comment_count": 0 }, { "title": "planet earth", "url": "https://cocktailvirgin.blogspot.com/2018/07/planet-earth.html", "published": "2018-07-15T08:00:00.000-04:00", "updated": "2018-07-15T08:00:09.916-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Joe Donahue", "source": "Holiday Cocktail Lounge", "year": null }, "categories": [ "applejack", "cynar", "lime juice", "orgeat" ], "ingredients": [ "1 1/2 oz Laird's Straight Apple Brandy (Laird's Bonded)", "3/4 oz Cynar", "1 oz Lime Juice", "3/4 oz Orgeat" ], "instructions": "Whip shake with a few ice cubes, strain into a double old fashioned glass, fill with ice, and add an eco-friendly straw.", "body_text": "1 1/2 oz Laird's Straight Apple Brandy (Laird's Bonded)\n3/4 oz Cynar\n1 oz Lime Juice\n3/4 oz Orgeat\nWhip shake with a few ice cubes, strain into a double old fashioned glass, fill with ice, and add an eco-friendly straw.\nTwo Sundays ago, I had just finished up a batch of orgeat and wanted to make one of the drinks listed in Amanda Schuster's Duran Duran cocktail tribute\narticle\non\nAlcoholProfessor\ncalled Planet Earth. The recipe was crafted by Joe Donahue at the Holiday Cocktail Lounge in Manhattan and was named after Duran Duran's debut single. Since Cynar and orgeat have worked well in other drinks such as the\nAster Family Flip\nand the\nWaking Up Ain't So Easy\n, I was game to give this one a try. Given how well Cynar pairs with apple brandy such as in the\nMichigander\nmade me even more excited to mix one up.\nThe Planet Earth proffered an apple and lime bouquet to the nose with dark, earthy undertones. Next, a creamy lime and apple sip led into apple, earthy, and bitter flavors on the swallow with a lime and orange blossom water finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVzWiZhqR2YuKOAvODDIOa6rM1Fe7bobU6NwIJUNZT6hEUOgF9M6y-XvK4mc2UFEHG-DKMjL5ADDxpDYTod7KtYFuy5VnjciNuj_lbGS1nl3lBfqa56Mp9lKE84rG_98r3wjhyphenhyphenKbFvjdl/s320/planetearth3680.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVzWiZhqR2YuKOAvODDIOa6rM1Fe7bobU6NwIJUNZT6hEUOgF9M6y-XvK4mc2UFEHG-DKMjL5ADDxpDYTod7KtYFuy5VnjciNuj_lbGS1nl3lBfqa56Mp9lKE84rG_98r3wjhyphenhyphenKbFvjdl/s800/planetearth3680.jpg", "comment_count": 1 }, { "title": "jungle booby", "url": "https://cocktailvirgin.blogspot.com/2018/07/jungle-booby.html", "published": "2018-07-16T08:00:00.000-04:00", "updated": "2018-07-16T08:00:09.726-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Brian Miller", "source": "Imbibe Magazine", "year": null }, "categories": [ "absinthe", "campari", "grapefruit juice", "lime juice", "mezcal", "orgeat", "pineapple juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Campari", "1/2 oz Orgeat", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1 oz Pineapple Juice", "4 dash Absinthe (1/8 oz St. George)" ], "instructions": null, "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Campari\n1/2 oz Orgeat\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1 oz Pineapple Juice\n4 dash Absinthe (1/8 oz St. George)\nFlash blend with ice cubes for 5 seconds (whip shake with a few ice cubes) and pour into a rocks glass (snifter). Fill with crushed ice and garnish with pineapple wedges and leaves (mint sprigs and ornamental pea plant blossoms).\nAfter having tinkered with the\nJungle Bird\nmyself a few days before with the Jungle Hotel Bird, I happened upon Brian Miller's riff at the Polynesian that was published in\nImbibe Magazine\ncalled the Jungle Booby. Here, the Jungle Bird was switched to an agave one akin to the\nYucatan Bird\n, and other Tiki florishes were added. For one, the citrus was split with grapefruit and a bit of absinthe was added in a way that reminded me of the\nJet Pilot\n(two citrus, two sweetener, bitters). As for that second sweetener, orgeat was utilized to round out the Campari such as was done in the\nBitter Mai Tai\nand other recipes.\nOnce built, the Jungle Boobie gave forth a floral and mint aroma from my choices of garnish over fruity and anise notes from the drink itself. Next, grapefruit, lime, and pineapple mingled on the sip, and the swallow offered smoky agave along with nutty orgeat melding with bitter orange flavors. Finally, the Jungle Booby wrapped up with absinthe's anise and other herbal accents on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUXogp3_UCMNVcBdX0j8nMazt0Jb_nocsC6_M8m-WpqIlQPBaG32gJ54cQ8hXzJF-JaUYCraFSPHzVagongAewQjK_Cw9xvzREZkRqSxFv74SZB0Ssr2asgsngYNkg00BJDbNRDBrY8Yx/s320/junglebooby3683.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUXogp3_UCMNVcBdX0j8nMazt0Jb_nocsC6_M8m-WpqIlQPBaG32gJ54cQ8hXzJF-JaUYCraFSPHzVagongAewQjK_Cw9xvzREZkRqSxFv74SZB0Ssr2asgsngYNkg00BJDbNRDBrY8Yx/s800/junglebooby3683.jpg", "comment_count": 0 }, { "title": "meet el presidente", "url": "https://cocktailvirgin.blogspot.com/2018/07/meet-el-presidente.html", "published": "2018-07-17T08:00:00.000-04:00", "updated": "2018-07-17T08:00:10.658-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Marcie Andersen", "source": "Restaurant Daniel", "year": null }, "categories": [ "cointreau", "fernet-branca", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Plantation 5 Year Rum (El Dorado 5 Year)", "1/2 oz Fernet Branca", "1/2 oz Dry Curaçao or Cointreau (Cointreau)", "3/4 oz Lime Juice", "1/4 oz Simple Syrup", "2 small Strawberries", "1 sprig Mint (8 leaf)" ], "instructions": "Muddle strawberries and mint, add the rest of the ingredients, and shake with ice. Double strain into a cocktail coupe and garnish with a mint sprig.", "body_text": "1 1/2 oz Plantation 5 Year Rum (El Dorado 5 Year)\n1/2 oz Fernet Branca\n1/2 oz Dry Curaçao or Cointreau (Cointreau)\n3/4 oz Lime Juice\n1/4 oz Simple Syrup\n2 small Strawberries\n1 sprig Mint (8 leaf)\nMuddle strawberries and mint, add the rest of the ingredients, and shake with ice. Double strain into a cocktail coupe and garnish with a mint sprig.\nThe other drink from Amanda Schuster's Duran Duran cocktails\narticle\nthat caught my eye was Marcie Andersen's Meet El Presidente that she created at Restaurant Daniel in New York City. The song's lyrics made her think of \"Éva Perón, who was the famous wife of Argentinian President Juan Perón. (And Evita is definitely my favorite musical of all time.) It's a summer riff on an El Presidente with Fernet, which is very commonly consumed in Argentina.\" The Fernet connection to Argentina had been solidified in my mind since making the\nEva Perón\nseveral years ago, and the combination of strawberries and mint pleasantly reminded me of the\nBlanche DuBois\n.\nThe Meet El Presidente danced beneath the nose with strawberry, caramel, mint, and menthol aromas. Next, strawberry, orange, lime, and caramel on the sip transitioned into rum, strawberry, and Fernet's herbal flavors on the swallow. Overall, the balance curiously alternated between light and summery and bracingly herbal and aggressive.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z0cqx-FhM-ygjxa6pjKBc1BMmcCZ_PfHjEoiWNg9vDDpmO6YBwCd7KDF5vn4ouSa5ZAh5CAYod1L9mO3kHKvbYnwS_hp-6C_IZTAB2hyMByW9FN-lRGhAVUpGik-Z9tpAGi89U5inmYR/s320/meetelpresidente3684.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z0cqx-FhM-ygjxa6pjKBc1BMmcCZ_PfHjEoiWNg9vDDpmO6YBwCd7KDF5vn4ouSa5ZAh5CAYod1L9mO3kHKvbYnwS_hp-6C_IZTAB2hyMByW9FN-lRGhAVUpGik-Z9tpAGi89U5inmYR/s800/meetelpresidente3684.jpg", "comment_count": 0 }, { "title": "easy street", "url": "https://cocktailvirgin.blogspot.com/2018/07/easy-street.html", "published": "2018-07-18T08:00:00.000-04:00", "updated": "2018-07-18T08:00:12.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Anthony Schmidt", "source": "A Spot at the Bar", "year": null }, "categories": [ "gin", "lemon juice", "simple syrup", "soda", "st. germain" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Lemon Juice", "1/2 oz St. Germain (St. Elder)", "1/2 oz Simple Syrup", "2 slice Cucumber" ], "instructions": "Shake with ice, double strain into a Collins glass with soda water (2 oz), top with ice, and garnish with 2 cucumber slices.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Lemon Juice\n1/2 oz St. Germain (St. Elder)\n1/2 oz Simple Syrup\n2 slice Cucumber\nShake with ice, double strain into a Collins glass with soda water (2 oz), top with ice, and garnish with 2 cucumber slices.\nAfter my bar shift on the Fourth of July, I was flipping through\nA Spot at the Bar\nand spotted this cucumber-elderflower drink by Anthony Schmidt that reminded me of something that I had made earlier in the day. That drink was a request was for something St. Germain driven and refreshing, I ended up with a similar formula with the addition of grapefruit juice (1/2 oz), upping the elderflower liqueur (3/4 oz), and utilizing cucumber syrup that we have for our house Pimm's Cup for the simple syrup and cucumber slices here (1/2 oz). I have no clue if prior reading of Schmidt's Easy Street spec factored into the equation that moment, but I was game to give this one a shot and try out this older recipe.\nThe Easy Street generated a cucumber aroma from the garnishes over hints of lemon and floral elements from the drink beneath. Next, a carbonated lemon and vegetal sip gave way to gin and cucumber blending into elderflower on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi44mnXuMJx3HjMYqJOJnmOrHHSoXmEp9i4Xna9o1VS59JbmSnh-Fj7pkgHNU6X8uhM1pqbMxUyduo08h9UphU7HBwcqDBaEJhvmhyaZNKJJBaDiqhwkHlSrsHtScJFWypt_iXqXZ5e8Ko/s320/easystreet3689.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi44mnXuMJx3HjMYqJOJnmOrHHSoXmEp9i4Xna9o1VS59JbmSnh-Fj7pkgHNU6X8uhM1pqbMxUyduo08h9UphU7HBwcqDBaEJhvmhyaZNKJJBaDiqhwkHlSrsHtScJFWypt_iXqXZ5e8Ko/s800/easystreet3689.jpg", "comment_count": 0 }, { "title": "holy joe", "url": "https://cocktailvirgin.blogspot.com/2018/07/holy-joe.html", "published": "2018-07-19T08:00:00.000-04:00", "updated": "2018-07-19T08:00:11.013-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "John Robinson", "source": "The Hive", "year": null }, "categories": [ "apricot liqueur", "cynar", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2 oz Jameson Irish Whiskey (Teeling Small Batch)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Jameson Irish Whiskey (Teeling Small Batch)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Cynar\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nFor a nightcap two Thursdays ago, I turned to\nImbibe Magazine\nonline and spotted the Holy Joe by John Robinson of The Hive in Bentonville, Arkansas. This Irish whiskey drink paired apricot liqueur with Cynar which has worked rather well in the\nOne One Thousand\n,\nLibrary Card\n, and other drinks. Once prepared, the Holy Joe gave forth a lemon and apricot nose that led into grape, malt, and orchard fruit notes on the sip. Next, the Irish whiskey was complemented by earthy-bitter and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2dKNsTiey_ydFj-QlPhKlljCYZj93WPa_pGVFn56uwL0RV1FnK9cvQ5kWVgNOB0YgahyFwoRanI2xj8qeScoH105zws_PUIHwKq4mgLcLYTwZ1SjLRRvEj3LnSYEfb2GYeZiAP4TbcJF/s320/holyjoe3691.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2dKNsTiey_ydFj-QlPhKlljCYZj93WPa_pGVFn56uwL0RV1FnK9cvQ5kWVgNOB0YgahyFwoRanI2xj8qeScoH105zws_PUIHwKq4mgLcLYTwZ1SjLRRvEj3LnSYEfb2GYeZiAP4TbcJF/s800/holyjoe3691.jpg", "comment_count": 0 }, { "title": "doppelganger", "url": "https://cocktailvirgin.blogspot.com/2018/07/doppelganger.html", "published": "2018-07-20T08:00:00.000-04:00", "updated": "2018-07-20T08:00:11.434-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Vandaag", "year": 2011 }, "categories": [ "chartreuse", "genever", "lime juice", "pineapple juice", "rum (white)", "simple syrup" ], "ingredients": [ "3/4 oz Genever (Bols)", "3/4 oz Rhum Agricole (Clement Premiere Canne)", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Green Chartreuse", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a mint sprig.", "body_text": "3/4 oz Genever (Bols)\n3/4 oz Rhum Agricole (Clement Premiere Canne)\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Green Chartreuse\n1/2 oz Simple Syrup\nShake with ice, strain into a cocktail glass, and garnish with a mint sprig.\nTwo Saturdays ago, I began the cocktail hour with a drink that I had spotted in\nImbibe Magazine\n's online archives for the Doppelganger from back in 2011. The recipe was crafted at Vandaag in Manhattan that I had the pleasure to\nvisit\nthat year before they closed their doors midway through 2012. Vandaag focused on aquavit and Genever at the bar to work with their northern European-inspired food program. The Doppelganger with its pineapple juice and rhum in the mix along with the Genever seemed to match the summery mood.\nOnce prepared, the Doppelganger proffered mint and malt combining with hints of grassiness and pineapple on the nose. Next, lime and pineapple notes mingled on the sip, and the swallow gave forth malty and grassy flavors along with Chartreuse's herbal elements being modulated by pineapple.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbCk9PUMgiQkZVl5vrI5y1S-mtsZhW4J2T98Ht4JTqsXVLw7HWtYP1YowrYojxvVDaPdkz56AeqTABhhyphenhyphenwoxVeWLzuynKNxc06x1BEhySxufqlkKfxBaGkSvXKaw0xCWDm6eE1YMfoWkd/s320/doppelganger3693.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbCk9PUMgiQkZVl5vrI5y1S-mtsZhW4J2T98Ht4JTqsXVLw7HWtYP1YowrYojxvVDaPdkz56AeqTABhhyphenhyphenwoxVeWLzuynKNxc06x1BEhySxufqlkKfxBaGkSvXKaw0xCWDm6eE1YMfoWkd/s800/doppelganger3693.jpg", "comment_count": 0 }, { "title": "cannibal cooler", "url": "https://cocktailvirgin.blogspot.com/2018/07/cannibal-cooler.html", "published": "2018-07-21T08:00:00.000-04:00", "updated": "2018-07-21T08:00:08.709-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Christian Salazar Diaz", "source": "Trader Sam's", "year": 2018 }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "falernum", "grapefruit juice", "honey", "lemon juice", "pimento dram", "rum" ], "ingredients": [ "1 oz Appleton Estate Reserve Rum", "1/2 oz Hamilton's 151 Proof Demerara Rum (Lemon Hart 151)", "1/4 oz St. Elizabeth Allspice Dram (Hamilton's)", "1/4 oz Green Chartreuse", "1 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Falernum", "1/4 oz Honey Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a tall glass, and fill with ice.", "body_text": "1 oz Appleton Estate Reserve Rum\n1/2 oz Hamilton's 151 Proof Demerara Rum (Lemon Hart 151)\n1/4 oz St. Elizabeth Allspice Dram (Hamilton's)\n1/4 oz Green Chartreuse\n1 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Falernum\n1/4 oz Honey Syrup\n2 dash Angostura Bitters\nShake with ice, strain into a tall glass, and fill with ice.\nAfter the Doppelganger, I continued with the tropical theme by making one of the recipes from the 2018 Iron Tikitender\nNavy Grog\nChallenge. The one that stood out the most was the Cannibal Cooler by Christian Salazar Diaz of Trader Sam's at California's Disney. His recipe included the honey of Don the Beachcomber's\nNavy Grog\nas well as the allspice dram of Trader Vic's. Instead of the grapefruit-lime duo, Christian opted for grapefruit-lemon, and he added Chartreuse, falernum, and bitters to the mix.\nOnce prepared, the Cannibal Cooler presented a citrus and allspice bouquet to the nose besides the aromas from the mint garnish that I added to the recipe. Next, grapefruit, lemon, and hints of honey and caramel filled the sip, and the swallow generated rum, allspice, and clove flavors with lingering Chartreuse herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2c6FFZe0KbATJtzHxATqsxR7axEfqAVwbTWlcdHvPiwYFfNwppCRx4eEiEW4SbY_1u4lKVgFnsq_wU-fMXl-GgukROS1whpflL5cBTk0o6QmIE6d7-THf5xI5yO9II8_GpEHjwggT-xe/s320/cannibalcooler3696.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2c6FFZe0KbATJtzHxATqsxR7axEfqAVwbTWlcdHvPiwYFfNwppCRx4eEiEW4SbY_1u4lKVgFnsq_wU-fMXl-GgukROS1whpflL5cBTk0o6QmIE6d7-THf5xI5yO9II8_GpEHjwggT-xe/s800/cannibalcooler3696.jpg", "comment_count": 0 }, { "title": "french impression", "url": "https://cocktailvirgin.blogspot.com/2018/07/french-impression.html", "published": "2018-07-22T08:00:00.000-04:00", "updated": "2018-07-22T08:00:03.725-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dan Braganca", "source": "OnTheBar", "year": null }, "categories": [ "gin", "lillet", "quinquina", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Cocchi Americano", "3/4 oz Dolin Blanc Vermouth", "1/4 oz London Dry Gin (Martin Miller Westbourne)", "1 1/4 oz Bonal Gentiane-Quinquina" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil (orange twist).", "body_text": "3/4 oz Cocchi Americano\n3/4 oz Dolin Blanc Vermouth\n1/4 oz London Dry Gin (Martin Miller Westbourne)\n1 1/4 oz Bonal Gentiane-Quinquina\nStir with ice, strain into a cocktail coupe, and garnish with orange oil (orange twist).\nSunday night two weeks ago, I was in the mood for something lighter as I needed a good night of sleep. My search led me to the\nOnTheBar\ndatabase where I spotted an aperitif by Backbar alumni Dan Braganca entitled the French Impression. Dan described his low octane number as \"soft and floral as an Impressionist painting.\" Once stirred and strained, the cocktail presented a floral, orange, and red grape aroma to the nose. Next, red grape from the Bonal mixed with hints of citrus from the Cocchi Americano on the sip, and the swallow was soft, floral, and herbal with a peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDZOVu7AM0h_JKTdRogh8KFWs9anzPSOuUZAi7rTcCgsclnLQ0HCKO4GzS99qjvxk_ZNZN1gxQzw0biRwzD66Mvpla40dahCboc7pBrA2UB5AQ4poRPYDiOoqSZGWNfalha8tnSeSp70i/s320/frenchimpression3698.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDZOVu7AM0h_JKTdRogh8KFWs9anzPSOuUZAi7rTcCgsclnLQ0HCKO4GzS99qjvxk_ZNZN1gxQzw0biRwzD66Mvpla40dahCboc7pBrA2UB5AQ4poRPYDiOoqSZGWNfalha8tnSeSp70i/s800/frenchimpression3698.jpg", "comment_count": 0 }, { "title": "scorpion ward", "url": "https://cocktailvirgin.blogspot.com/2018/07/scorpion-ward.html", "published": "2018-07-23T08:00:00.000-04:00", "updated": "2018-07-23T08:00:08.276-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "brandy", "grenadine", "lemon juice", "orange juice", "orgeat", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (such as Four Roses)", "1 1/2 oz Puerto Rican Rum (such as Don Q Añejo)", "1/4 oz Brandy (such as a VS Cognac)", "1 1/2 oz Orange Juice", "1 oz Lemon Juice", "3/4 oz Grenadine", "3/4 oz Orgeat" ], "instructions": "Whip shake with a few ice cubes, pour into a Tiki bowl, fill with crushed ice, and garnish with moderate Tiki intent.", "body_text": "1 1/2 oz Bourbon (such as Four Roses)\n1 1/2 oz Puerto Rican Rum (such as Don Q Añejo)\n1/4 oz Brandy (such as a VS Cognac)\n1 1/2 oz Orange Juice\n1 oz Lemon Juice\n3/4 oz Grenadine\n3/4 oz Orgeat\nWhip shake with a few ice cubes, pour into a Tiki bowl, fill with crushed ice, and garnish with moderate Tiki intent.\nTwo Mondays ago, I spotted a classic\nScorpion Bowl\nrecipe and noticed that it and the\nWard 8\nboth had the same citrus component of orange and lemon juices. Therefore, I pondered what would happen if I mashed them together keeping with the Scorpion Bowl's Tiki style. Putting rum and American whiskey together did not fail me in the\nFiji Mermaid\n, so I gave this concept a whirl. Once prepared, the mashup I dubbed the Scorpion Ward gave forth orange, berry, and earthy nut aromas. Next, a creamy orange and lemon sip gave way to Bourbon, rum, pomegranate, and nutty flavors with a lemony finish. Here, the whiskey's barrel notes donated a touch of astringency on the swallow which is perhaps the problem I noted in this\nWard 8 variation\npost due to its interactions with the orange juice; my hope that the rum and orgeat would mitigate this effect was only partially correct.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianldniDYFQfqzAOofHb_mb_f93ifMWRDiVHLP9dVkbPk6QRdW_Dh8RzzqiXwCNxKA1xKGa_e69hEK5ug_GLqac4Q3UPJIaDjH37LPZfLlU8ryZ8RGzn3i3iuMpJGs80kb82qO3UHbRyPg/s320/scorionward3702.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianldniDYFQfqzAOofHb_mb_f93ifMWRDiVHLP9dVkbPk6QRdW_Dh8RzzqiXwCNxKA1xKGa_e69hEK5ug_GLqac4Q3UPJIaDjH37LPZfLlU8ryZ8RGzn3i3iuMpJGs80kb82qO3UHbRyPg/s800/scorionward3702.jpg", "comment_count": 0 }, { "title": "elements of the stars", "url": "https://cocktailvirgin.blogspot.com/2018/07/elements-of-stars.html", "published": "2018-07-24T08:00:00.000-04:00", "updated": "2018-07-24T08:00:09.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ezra Star", "source": "Drink", "year": null }, "categories": [ "amaro", "lime juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Plantation 3 Star Rum", "1/2 oz Amaro Montenegro", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Plantation 3 Star Rum\n1/2 oz Amaro Montenegro\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I reached for the\nDrinking Like Ladies\nbook and selected Ezra Star's Elements of the Stars that she crafted at Drink. Ezra's Daiquiri-esque number was in honor of astronomer Cecilia Payne-Gaposchkin whose 1925 Ph.D. thesis focused on star's hydrogen and helium content, and the recipe featured the delightful combination of Amaro Montenegro and cinnamon syrup found in the\nNew Stone Wall\n. In the glass, the Elements of the Stars proffered a rum, clementine, and cinnamon bouquet to the nose. Next, lime and orange on the sip slid into rum and citrus flavors on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZc4cCR5upUg5RtkymWhkd_ajQVTKkAR1sfrRvRF7C4ISRHaUu1SmSb7Ac1_7YH0whjT_zhyphenhyphenIzmwoNkwnyBOvfgA_RfKMok8RYcZd0Ch9ixuIayvRqaTPSFIxUtwTxXEzLYA3CnHEXkKB/s320/elementsofthestars3704.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZc4cCR5upUg5RtkymWhkd_ajQVTKkAR1sfrRvRF7C4ISRHaUu1SmSb7Ac1_7YH0whjT_zhyphenhyphenIzmwoNkwnyBOvfgA_RfKMok8RYcZd0Ch9ixuIayvRqaTPSFIxUtwTxXEzLYA3CnHEXkKB/s800/elementsofthestars3704.jpg", "comment_count": 0 }, { "title": "white negroni daiquiri", "url": "https://cocktailvirgin.blogspot.com/2018/07/white-negroni-daiquiri.html", "published": "2018-07-25T08:00:00.000-04:00", "updated": "2018-07-25T08:00:03.081-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Mary White", "source": "Lobo Plantation", "year": null }, "categories": [ "bitters (orange)", "lillet", "rum (white)", "simple syrup", "suze" ], "ingredients": [ "1 oz White Rum (Privateer Tres Aromatique)", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Suze Gentian Liqueur", "1 oz Lemon Juice", "2 tsp Simple Syrup 1:1 (1/2 oz)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a Nick & Nora (cocktail coupe) glass, and garnish with a lemon twist.", "body_text": "1 oz White Rum (Privateer Tres Aromatique)\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Suze Gentian Liqueur\n1 oz Lemon Juice\n2 tsp Simple Syrup 1:1 (1/2 oz)\n3 dash Orange Bitters (Regan's)\nShake with ice, strain into a Nick & Nora (cocktail coupe) glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I looked over a collection of Daiquiri riffs that\nImbibe Magazine\ncompiled and spotted the White Negroni Daiquiri by Mary White of Sydney's Lobo Plantation. Mary's riff utilized the\nWhite Negroni\nas the \"spirit\" and opted for lemon juice instead of the classic's lime. Since I have had luck substituting a regular Negroni as the \"spirit\" in drinks like the\nNegroni Grog\nand the\nNegroni on Saturn\n, I was definitely game to see what the gentian-driven White Negroni could bring to this equation.\nThe White Negroni Daiquiri shared funky rum and gentian aromas accented by the fresh lemon oil from the twist. Next, lemon and other citrus notes on the sip led into funky rum and gentian on the swallow. While no major surprises here, the combination was rather enjoyable.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsqZ9mlyv36dc0HfKk4Gshxa9wmGJgyOwq6UPBQ1Iy68aAItvi7MNEfqbPOu6b1qwEkKD8gIGyGvTe5VteSTx6K9h2DlMBNqic4kUQSMyDERxVNfqeOQ8I9Grf_L_6thYPwdjUVAQldJX/s320/whitenegronidaiquiri3705.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsqZ9mlyv36dc0HfKk4Gshxa9wmGJgyOwq6UPBQ1Iy68aAItvi7MNEfqbPOu6b1qwEkKD8gIGyGvTe5VteSTx6K9h2DlMBNqic4kUQSMyDERxVNfqeOQ8I9Grf_L_6thYPwdjUVAQldJX/s800/whitenegronidaiquiri3705.jpg", "comment_count": 0 }, { "title": "queen anne's revenge", "url": "https://cocktailvirgin.blogspot.com/2018/07/queen-annes-revenge.html", "published": "2018-07-26T08:00:00.001-04:00", "updated": "2025-08-08T12:03:37.410-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "CocktailCourier", "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Angostura)", "lemon juice", "orange juice", "sherry", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz La Garrocha Amontillado Sherry", "3/4 oz Orange Juice", "3/4 oz Lemon Juice", "1/2 oz Giffard Apricot Liqueur", "1/2 oz Ginger Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a dried lemon wheel.", "body_text": "1 1/2 oz La Garrocha Amontillado Sherry\n3/4 oz Orange Juice\n3/4 oz Lemon Juice\n1/2 oz Giffard Apricot Liqueur\n1/2 oz Ginger Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a dried lemon wheel.\nTwo Thursdays ago, I had just picked up my box delivered from\nCocktailCourier\nof my Queen Anne's Revenge that I had crafted for their call for new recipes. I based my low ABV Tiki on the\nBlackbeard's Ghost\nand substituted sherry for the two rums, swapped ginger syrup for the falernum, and changed around a few of the proportions. The combination impressed the judges enough that they selected it to be one of their new offerings -- view the drink's page\nhere\n(use code \"fredericyarm\" to score 20% off for a few more weeks). I described the cocktail as, \"An aperitif-Tiki riff on the Blackbeard's Ghost named after Blackbeard's most famous pirate frigate.\"\nThe Queen Anne's Revenge put forth an apricot and nutty grape nose with hints of ginger coming through as well. Next, orange, lemon, and grape mingled on the sip, and the swallow displayed the elegance of nutty grape melding into apricot along with growing ginger spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tBa6Cxj_GSyE94Me9aReg2NjcxPPbwwSxmAn-nkzfVJ24khKvZ5_WSge305l_oFJwz6mS0v5wWXrjO2JJtNnDHxjlIJUbGAIjd5zBErNG-4pRAC2T7-UWw2KVkZ0g5vANWHZIyFDKLjT/s320/queenannerevenge3707.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tBa6Cxj_GSyE94Me9aReg2NjcxPPbwwSxmAn-nkzfVJ24khKvZ5_WSge305l_oFJwz6mS0v5wWXrjO2JJtNnDHxjlIJUbGAIjd5zBErNG-4pRAC2T7-UWw2KVkZ0g5vANWHZIyFDKLjT/s800/queenannerevenge3707.jpg", "comment_count": 0 }, { "title": "hana punch", "url": "https://cocktailvirgin.blogspot.com/2018/07/hana-punch.html", "published": "2018-07-27T08:00:00.000-04:00", "updated": "2018-07-27T08:00:16.024-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "lemon juice", "pineapple juice", "rum (white)", "sugar" ], "ingredients": [ "3 oz Pineapple Juice", "1/2 oz Lemon Juice", "1 tsp Sugar (1/2 oz Simple Syrup)", "1 1/2 oz Light Puerto Rican Rum (Plantation 3 Star)" ], "instructions": "Blend with a scoop of ice and serve in a Tortuga glass (whip shake, pour into a Tiki mug, and fill with crushed ice). Decorate with mint.", "body_text": "3 oz Pineapple Juice\n1/2 oz Lemon Juice\n1 tsp Sugar (1/2 oz Simple Syrup)\n1 1/2 oz Light Puerto Rican Rum (Plantation 3 Star)\nBlend with a scoop of ice and serve in a Tortuga glass (whip shake, pour into a Tiki mug, and fill with crushed ice). Decorate with mint.\nTwo Fridays ago, I sought some tropical refreshment, so I reached for Trader Vic's 1972\nBartender's Guide\n. There, I was lured in by one of Vic's originals, the Hana Punch, that seemed rather simple but refreshing. Once prepared, the punch proffered a mint aroma from the garnish over pineapple notes from the drink itself. Next, lemon and pineapple on the sip transitioned into rum and more pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LxF9TB5au0NBrFRePjgrejrWXm6ZGqY10UTOn0GwuHBLzXqqYOmvcjALGaY5AHB8gjU6fJvjnNvgYZKn_rjS0jU2jRHWAbJaUAvzbc_xx2Vm1doIrHuTJiW6oeZG34YQ21hKr6dpUvD2/s320/hanapunch3709.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LxF9TB5au0NBrFRePjgrejrWXm6ZGqY10UTOn0GwuHBLzXqqYOmvcjALGaY5AHB8gjU6fJvjnNvgYZKn_rjS0jU2jRHWAbJaUAvzbc_xx2Vm1doIrHuTJiW6oeZG34YQ21hKr6dpUvD2/s800/hanapunch3709.jpg", "comment_count": 0 }, { "title": "agnes & the merman", "url": "https://cocktailvirgin.blogspot.com/2018/07/agnes-merman.html", "published": "2018-07-28T08:00:00.000-04:00", "updated": "2018-07-28T08:00:11.164-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Maria Polise", "source": "The Farmer's Cabinet", "year": 2012 }, "categories": [ "grapefruit juice", "lime juice", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Punt e Mes", "1/2 oz Pink Grapefruit Juice", "1/2 oz Lime Juice", "1/4 oz Agave Nectar" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime wheel.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Punt e Mes\n1/2 oz Pink Grapefruit Juice\n1/2 oz Lime Juice\n1/4 oz Agave Nectar\nShake with ice, strain into a cocktail glass, and garnish with a lime wheel.\nTwo Saturdays ago, I decided to make a drink that I spotted on the\nBarNotes\napp from Maria Polise at Philadelphia's The Farmer's Cabinet circa 2012. The cocktail was entitled Agnes & the Merman which is a reference to a trio of underwater bronze sculptures in a Copenhagen canal. What drew me to the recipe was the inclusion of Punt e Mes in a Mezcal Sour similar to what I have tinkered with in drinks like the\nDakkar Grotto\nand have tried from other sources such as the\nSeersucker Fizz\n.\nThe Agnes & the Merman greeted the nose with smoke and lime aromas with a darker note from the Punt e Mes. Next, grapefruit, lime, and grape danced together on the sip, and the swallow began with smoky mezcal and bitter grapefruit flavors and ended with lingering agave vegetalness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoJh3yRv23xmmexmLr7VfbXwxH1MuD50d_xiLKlO9qWJ3G3J-lKJ4_OErj0m-w7NBx_ZPJQnPBZ7epznzYtj6cNMfRbeEcfg4sjDDP5RMo9A9GZW71viA0BahUGH2lnshnPKOsTtcEt2d/s320/agnesmerman3713.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoJh3yRv23xmmexmLr7VfbXwxH1MuD50d_xiLKlO9qWJ3G3J-lKJ4_OErj0m-w7NBx_ZPJQnPBZ7epznzYtj6cNMfRbeEcfg4sjDDP5RMo9A9GZW71viA0BahUGH2lnshnPKOsTtcEt2d/s800/agnesmerman3713.jpg", "comment_count": 0 }, { "title": "low tai'd", "url": "https://cocktailvirgin.blogspot.com/2018/07/low-taid.html", "published": "2018-07-29T08:00:00.000-04:00", "updated": "2018-07-29T08:00:22.483-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "curacao", "lime juice", "orgeat", "vermouth (dry)" ], "ingredients": [ "2 oz Dry Vermouth (Noilly Prat)", "1/8 oz Absinthe (Butterfly)", "1/2 oz Orgeat", "1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)", "1/2 oz Lime Juice", "6 leaf Mint" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a mint sprig (mint sprig trio in a lime wheel).", "body_text": "2 oz Dry Vermouth (Noilly Prat)\n1/8 oz Absinthe (Butterfly)\n1/2 oz Orgeat\n1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n1/2 oz Lime Juice\n6 leaf Mint\nShake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a mint sprig (mint sprig trio in a lime wheel).\nAfter a long bar shift two Sundays ago, I knew that I needed a good night of sleep so I began plotting out a low ABV heat-busting refresher to end my evening. After having success with the dry vermouth Mojito that I dubbed the\nLow Heat-O\n, I wondered if dry vermouth would fill in for the rums in the classic Mai Tai. To bolster the dry vermouth, I included the barspoon of absinthe and the pinch of mint leaves that worked so well in the Low Heat-O. And as I walked home, I came up with the name Low Tai'd (Low Tide) for this shim Tiki libation.\nThe Low Tai'd welcomed the senses with a mint nose along with hints of lime and anise. Next, a creamy lime sip fell into orange, minty, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQk-43jinnREpiyU9DRUFh9yKyMGBrBu2PkzJKbpcPucrgdQqE0yaJuQbRlb7MFCCgjB8tqPaIXM8LVaJ59GWSux-qjU09cpCtvZ-6GJy4R8K3HNAni_ksCU8guKvOp3s0jv8O-wTYF5oH/s320/lowtaid3716.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQk-43jinnREpiyU9DRUFh9yKyMGBrBu2PkzJKbpcPucrgdQqE0yaJuQbRlb7MFCCgjB8tqPaIXM8LVaJ59GWSux-qjU09cpCtvZ-6GJy4R8K3HNAni_ksCU8guKvOp3s0jv8O-wTYF5oH/s800/lowtaid3716.jpg", "comment_count": 0 }, { "title": "leilani volcano", "url": "https://cocktailvirgin.blogspot.com/2018/07/leilani-volcano.html", "published": "2018-07-30T08:00:00.000-04:00", "updated": "2018-07-30T08:00:12.280-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Polynesian Village at Florida's Disney", "year": null }, "categories": [ "lime juice", "pineapple juice", "rum (white)", "sugar" ], "ingredients": [ "4 oz White Puerto Rican Rum (Privateer Silver)", "2 oz Pineapple Juice", "1 oz Papaya Juice (Muddle and strained fresh papaya chunks)" ], "instructions": "Shake with ice, pour into a Highball glass with ice, and garnish with fresh fruit (mint).", "body_text": "4 oz White Puerto Rican Rum (Privateer Silver)\n2 oz Pineapple Juice\n1 oz Papaya Juice (Muddle and strained fresh papaya chunks)\nJuice 1 Lime (3/4 oz)\n1 tsp Sugar (1 oz Simple Syrup)\nShake with ice, pour into a Highball glass with ice, and garnish with fresh fruit (mint).\nTwo of the drinks that were on my radar in Trader Vic's 1972\nBartender's Guide\ncalled for papaya juice, and I spent a few days unsuccessfully searching in local Indian, Brazilian, Caribbean, and regular markets for the juice. While in Trader Joe's, they had beautiful papaya fruits for sale, and I figured that I could render it through muddling or blending followed by a straining step into a rather functional juice that was probably more wholesome than that found in a pasteurized and processed bottle or can. The drink I went with first was the Leilani Volcano; Beachbum Berry offered up a recipe by this name in\nRemixed\nfrom the Polynesian Village at Florida's Disney that was somewhat similar with guava, pineapple, lime, sugar, and coconut rum. Perhaps this Leilani Volcano was Trader Vic's take on the Disney number by utilizing a different tropical fruit juice and an unflavored rum. While the Trader Vic recipe was published in 1972 (and it was not marked as one of his originals), I was unable to track down the Disney recipe to anything more specific than the 1970s so I could not definitively determine the lineage.\nThe Leilani Volcano tickled the nose with papaya, pineapple, and mint sensations. Next, a creamy lime sip offered vague tropical notes, and the swallow combined the rum with distinct papaya and pineapple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUsx7M4qU3pP5bii1FtaaJMPmkXGVbQEwQSTtR69sXhsSMF3SpNedxbdW-46plJasPCnmcEYAEhwWNsffHIzbHxmeZYeAaZx3-gkwa7oNy9ZE8cq3XPTPTFSQ8VS44y4hQw7YfN9dpuk5/s320/leilanivolcano3718.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUsx7M4qU3pP5bii1FtaaJMPmkXGVbQEwQSTtR69sXhsSMF3SpNedxbdW-46plJasPCnmcEYAEhwWNsffHIzbHxmeZYeAaZx3-gkwa7oNy9ZE8cq3XPTPTFSQ8VS44y4hQw7YfN9dpuk5/s800/leilanivolcano3718.jpg", "comment_count": 0 }, { "title": "schooner", "url": "https://cocktailvirgin.blogspot.com/2018/07/schooner.html", "published": "2018-07-31T08:00:00.000-04:00", "updated": "2018-07-31T08:00:02.376-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Four Winds", "year": null }, "categories": [ "lemon juice", "lime juice", "port (tawny)", "rum", "simple syrup" ], "ingredients": [ "1 oz Lime Juice", "1 oz Lemon Juice", "1 oz Simple Syrup", "1 1/2 oz Papaya Nectar (muddled fruit, strained)", "2 oz Port (Sandeman Tawny)", "1/2 oz Light Puerto Rican Rum (Caliche)", "1/2 oz 151 Proof Caribbean Rum (Don Q 151)" ], "instructions": "Shake with crushed ice, pour into a double old fashioned glass, and top with crushed ice.", "body_text": "1 oz Lime Juice\n1 oz Lemon Juice\n1 oz Simple Syrup\n1 1/2 oz Papaya Nectar (muddled fruit, strained)\n2 oz Port (Sandeman Tawny)\n1/2 oz Light Puerto Rican Rum (Caliche)\n1/2 oz 151 Proof Caribbean Rum (Don Q 151)\nShake with crushed ice, pour into a double old fashioned glass, and top with crushed ice.\nIn continuing on with my papaya drinks to best utilize my fruit that I have been muddling, I turned to one of the recipes two Tuesdays ago to one of the recipes that I had bookmarked in Beachbum Berry's\nRemixed\n. That drink was the Schooner from Seattle's Four Winds, and Berry provided surprisingly little information about its history such as its decade of origin. If I had seen this recipe in print, the use of port would have made me think that it was a Martin Cate creation from Smuggler's Cove such as with his\nDead Reckoning\n(although his use is a bit more as a supportive ingredient than a main one). Once prepared, the Schooner shared a peppery floral aroma from the nasturtium garnish that paired elegantly with the papaya notes stemming from the drink itself. Next, grape, lemon, and lime mingled on the sip with a tropical note deriving from the papaya, and the swallow began with rum and port's grape and ended with a delightful papaya finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08qhyBwIiZSKDAj-SGXfVPlCHBPMua79pzsFqTuoHrGQQz1lUhs01-NtI5OEunFadiWWyiY5PLnUT7KFm2wOcczPlJTUmI13enfA-uLgl1GhSn_4P4kNMzYHWI4b2rN8ACsqI-k2fuAis/s320/schooner3722.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08qhyBwIiZSKDAj-SGXfVPlCHBPMua79pzsFqTuoHrGQQz1lUhs01-NtI5OEunFadiWWyiY5PLnUT7KFm2wOcczPlJTUmI13enfA-uLgl1GhSn_4P4kNMzYHWI4b2rN8ACsqI-k2fuAis/s800/schooner3722.jpg", "comment_count": 0 }, { "title": "leilani grasshut", "url": "https://cocktailvirgin.blogspot.com/2018/08/leilani-grasshut.html", "published": "2018-08-01T08:00:00.000-04:00", "updated": "2018-08-01T08:00:00.836-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "pour", "attribution": { "creator": null, "source": "Walt Disney's Polynesian Village", "year": null }, "categories": [ "grenadine", "lemon juice", "orange juice", "pineapple juice", "rum (white)", "soda" ], "ingredients": [ "2 oz White Puerto Rican Rum (Plantation 3 Star)", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice", "1/2 oz Papaya Juice (muddled fruit, strained)", "1 oz Orange Juice", "1 dash Grenadine (1/4 oz)" ], "instructions": "Pour into a Highball glass, fill with ice, and top with soda (whip shake with an ice cube or two, pour into a Highball glass with 2 oz soda water, and top with ice). Garnish with a cherry and pineapple slice (mint).", "body_text": "2 oz White Puerto Rican Rum (Plantation 3 Star)\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\n1/2 oz Papaya Juice (muddled fruit, strained)\n1 oz Orange Juice\n1 dash Grenadine (1/4 oz)\nPour into a Highball glass, fill with ice, and top with soda (whip shake with an ice cube or two, pour into a Highball glass with 2 oz soda water, and top with ice). Garnish with a cherry and pineapple slice (mint).\nTwo Wednesdays ago, I continued on with the other papaya juice-containing drink from Trader Vic's 1972\nBartender's Guide\n. This one was the Leilani Grasshut that seemed like a comparable companion piece to the Leilani Volcano down to my finding a reference of it being made with guava instead of mango. Therefore, this might have been another recipe adapted by Trader Vic that was originally created at Walt Disney's Polynesian Village. Here, the flavors were lightened by orange juice and soda water to make a more rounded and refreshing drink than the Leilani Volcano.\nThe Leilani Grasshut welcomed the senses with a peachy bouquet from the papaya, orange, and other fruits. Next, a crisp, carbonated orange and tropical sip repeated that peachy element noted in the nose, and the swallow merged the rum flavors into the pineapple and papaya ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDM6pvsxXw_xriDNce56p1TFZ37ilCEVSd4qIZ5a3djp8CoIhuIow3lyGun3mno8JDg54SlcfxKq23fTkt3S0a9itz2Cv9glm1QfBfNdlEJCB-tia65t9vjCe0UaDRW2env_Oso9beH9G/s320/leilanigrasshut3724.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDM6pvsxXw_xriDNce56p1TFZ37ilCEVSd4qIZ5a3djp8CoIhuIow3lyGun3mno8JDg54SlcfxKq23fTkt3S0a9itz2Cv9glm1QfBfNdlEJCB-tia65t9vjCe0UaDRW2env_Oso9beH9G/s800/leilanigrasshut3724.jpg", "comment_count": 0 }, { "title": "lono's grog", "url": "https://cocktailvirgin.blogspot.com/2018/08/lonos-grog.html", "published": "2018-08-02T08:00:00.000-04:00", "updated": "2018-08-02T08:00:19.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Carlos Jimenez", "source": "Iron Tikitender Navy Grog Challenge", "year": 2018 }, "categories": [ "bitters (Angostura)", "grapefruit juice", "honey", "lime juice", "rum", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Wild Turkey 101 Proof Bourbon (Old Grand-dad Bonded)", "1 oz Coruba Rum", "1 oz Lime Juice", "3/4 oz BG Reynold's Don's Mix a/k/a \"Paradise Blend\"", "3/4 oz Honey Syrup", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "2 oz Wild Turkey 101 Proof Bourbon (Old Grand-dad Bonded)\n1 oz Coruba Rum\n1 oz Lime Juice\n3/4 oz BG Reynold's Don's Mix a/k/a \"Paradise Blend\"\n3/4 oz Honey Syrup\n1 dash Angostura Bitters\nFlash blend with crushed ice (shake with ice, strain, and top with crushed ice); garnish with a mint sprig and a \"Samoan war club\" (mint sprig and a Latitude 29 swizzle).\nAnother of the 2018 Iron Tikitender Navy Grog Challenge recipes that attracted my attention was the Lono's Grog by Carlos Jimenez. While very little information was available about Carlos, Lono in the Hawaiian religion is the deity associated with fertility, rainfall, and music who married\nLaka\n. The Lono's Grog swapped the grapefruit in the\nclassic\n's split juice base for Don's Mix along with cinnamon syrup; moreover, two of the three rums in the classic were exchanged for a double portion of American whiskey.\nThe Lono's Grog proffered a mint aroma over dark rum's caramel and Don's Mix's cinnamon notes to the nose. Next, caramel, honey, and grapefruit on the sip led into Bourbon, funky rum and cinnamon on the swallow with a lime-flavored finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLXKbm9MpcLyMgwr32AEkQNzRKbKU0HZhrNyfAICaZ2NE7Xw2UdGQzCGPlDZ2yqkODO9sKHmMeTji1EoGv4mvDvL5d-RJP-lYBhchNiHj6kiTJy0Ds5yA1HpCDJ20_BsnRm9fzDirRr62/s320/lonosgrog3726.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLXKbm9MpcLyMgwr32AEkQNzRKbKU0HZhrNyfAICaZ2NE7Xw2UdGQzCGPlDZ2yqkODO9sKHmMeTji1EoGv4mvDvL5d-RJP-lYBhchNiHj6kiTJy0Ds5yA1HpCDJ20_BsnRm9fzDirRr62/s800/lonosgrog3726.jpg", "comment_count": 0 }, { "title": "prizefighter no. 2", "url": "https://cocktailvirgin.blogspot.com/2018/08/prizefighter-no-2.html", "published": "2018-08-03T08:00:00.000-04:00", "updated": "2018-08-03T08:00:07.735-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Nicholas Jarrett", "source": "Clover Club", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "orgeat", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "3/4 oz Angostura Bitters", "3/4 oz Orgeat", "1/4 oz Lemon Juice", "6-8 leaf Mint", "3-4 wedge Lemon", "1 pinch Salt" ], "instructions": "Muddle lemon, mint, and salt. Add the rest of the ingredients, shake with ice, double strain into a double old fashioned glass, fill with crushed ice, and garnish lavishly with mint.", "body_text": "1 1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n3/4 oz Angostura Bitters\n3/4 oz Orgeat\n1/4 oz Lemon Juice\n6-8 leaf Mint\n3-4 wedge Lemon\n1 pinch Salt\nMuddle lemon, mint, and salt. Add the rest of the ingredients, shake with ice, double strain into a double old fashioned glass, fill with crushed ice, and garnish lavishly with mint.\nTwo Fridays ago, I continued on with another one of Nicholas Jarrett's Prizefighter series. Jarrett crafted eight variations through the years at the various bars he worked at including Clover Club, Dram, and The Cure. Previously, I have had the\noriginal\nand the\nseventh\n, and here I went with the second that he crafted at Brookyln's Clover Club. I was drawn to this recipe for it reminded me of another of Clover Club's drinks, namely Giuseppe Gonzalez's\nTrinidad Sour\n, given its heavy Angostura Bitters content along with orgeat and lemon juice.\nThe Prizefighter No. 2 broadcast a mint and allspice wave to the nose. Next, lemon and grape filled the sip, and the swallow gave forth grape, nutty, clove, and allspice flavors. Overall, the salt helped to mollify the bitterness to allow for a relatively gentle but still quirky Smash of sorts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZqCOUIrZqhOor9mIHeG36p6YHl5GHcC0v_wgeB4cEoRp6QAclwA6J3nJdw1KCWVRRODjw9nuYXngp8wVaAe9wjw02M9Yf2FKwry_IoPuFD5VT4919w4OKSxIyOeiTUuWDD12tVKBbQQG/s320/prizefighter2_3729.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZqCOUIrZqhOor9mIHeG36p6YHl5GHcC0v_wgeB4cEoRp6QAclwA6J3nJdw1KCWVRRODjw9nuYXngp8wVaAe9wjw02M9Yf2FKwry_IoPuFD5VT4919w4OKSxIyOeiTUuWDD12tVKBbQQG/s800/prizefighter2_3729.jpg", "comment_count": 0 }, { "title": "cutman", "url": "https://cocktailvirgin.blogspot.com/2018/08/cutman.html", "published": "2018-08-04T08:00:00.001-04:00", "updated": "2025-10-06T09:02:58.175-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "lemon juice", "malört", "swedish punsch" ], "ingredients": [ "1 oz Malört (Jeppson's)", "1 oz Swedish Punsch (Kronan)", "3/4 oz Apricot Liqueur (Giffard)", "3-4 wedge Lemon", "6-8 leaf Mint", "1 pinch Salt" ], "instructions": "Muddle the lemon, mint, and salt. Add the rest, shake with ice, double strain into a double old fashioned glass, fill with crushed ice, and garnish lavishly with mint.", "body_text": "1 oz Malört (Jeppson's)\n1 oz Swedish Punsch (Kronan)\n3/4 oz Apricot Liqueur (Giffard)\n3-4 wedge Lemon\n6-8 leaf Mint\n1 pinch Salt\nMuddle the lemon, mint, and salt. Add the rest, shake with ice, double strain into a double old fashioned glass, fill with crushed ice, and garnish lavishly with mint.\nAfter having Nick Jarrett's\nPrizefighter No. 2\n, I was inspired to riff on it like I did after imbibing his\nPrizefighter No. 7\nwith my\nCornerman\nriff. For a bittering agent to be mollified by the salt, I opted for Malört, and I figured that apricot liqueur would pair rather well with it. For the third element, I was going to go with the more traditional sweet vermouth until I remembered how well Swedish punsch works with apricot -- something that I learned from the classic\nHavana Cocktail\nthat I utilized in the\nTainted Love\n,\nGunwale Punch\n, and other drinks. Finally, the name Cutman came to me the last time I riffed on the Prizefighter series, and I kept it in mind for the next time. Indeed, a good cutman is invaluable in the corner to minimize the effects of absorbed strikes and thus prolong the fighter's unobstructed vision and breathing, and in the end is not as gruesome as it sounds.\nThe Cutman began with a mint and apricot bouquet gifted to the nose. Next, lemon and orchard fruit on the sip gave way to woody, lemon, and mint flavors with a tea-like finish. As the ice melted and diluted out the salt, the flavors got a bit more intense on the swallow. Finally, Andrea commented that the combination as a whole \"tastes like really delicious iced tea.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaO6lLn7qtHH-uMDoWfg19CpjCBEN35MtfU2LRL-zaZeI7Sz5MxS8pFr-nIdFmOltGlA3GFKSeiaGTOATO4sdqSOlWf86xo20_VTucwaf1ndnRTgb6oGzfU1pqTflSaCMRpTXDjYd-Msz/s320/cutman3731.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaO6lLn7qtHH-uMDoWfg19CpjCBEN35MtfU2LRL-zaZeI7Sz5MxS8pFr-nIdFmOltGlA3GFKSeiaGTOATO4sdqSOlWf86xo20_VTucwaf1ndnRTgb6oGzfU1pqTflSaCMRpTXDjYd-Msz/s800/cutman3731.jpg", "comment_count": 0 }, { "title": "lightning swords of death", "url": "https://cocktailvirgin.blogspot.com/2018/08/lightning-swords-of-death.html", "published": "2018-08-05T08:00:00.000-04:00", "updated": "2018-08-05T08:00:03.297-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "build", "attribution": { "creator": null, "source": "The Whistler", "year": 2013 }, "categories": [ "apricot liqueur", "lime juice", "malört", "orgeat", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Letherbee Malört (Jeppson's)", "3/4 oz Smith & Cross Rum", "1/2 oz Apricot Liqueur (Giffard)", "3/4 oz Orgeat", "1/4 oz Demerara Syrup", "3/4 oz Lime Juice" ], "instructions": "Build in a Tiki mug, fill with crushed ice, swizzle to mix and chill, top with crushed ice, and garnish with mint.", "body_text": "3/4 oz Letherbee Malört (Jeppson's)\n3/4 oz Smith & Cross Rum\n1/2 oz Apricot Liqueur (Giffard)\n3/4 oz Orgeat\n1/4 oz Demerara Syrup\n3/4 oz Lime Juice\nBuild in a Tiki mug, fill with crushed ice, swizzle to mix and chill, top with crushed ice, and garnish with mint.\nWhen investigating whether malört and apricot liqueurs was an established combination while designing the Cutman, my Google search led me to an article about a drink at Chicago's\nWhistler\ncalled the Lightning Swords of Death. Since the\nChicagoist\narticle from 2013 only listed the ingredients, I decided to write my friend Billy Helmkamp who co-owns the Whistler and inquire about the recipe. He responded immediately with the specs and described the combination as the Whistler's Malört Mai Tai. He also commented that they use Letherbee's Bësk instead of Jeppson's since it is higher in proof and complexity, and that their house apricot liqueur is equal parts Rothman & Winter and Marie Brizard's Apry. While I was not provided with information about the name, it is most likely a reference to the 1973 Japanese movie in the\nSword of Vengeance\nseries or to the American black metal band formed in 2013.\nThe Lightning Swords of Death proffered rum funk, lime, and mint aromas before hitting the tongue with a creamy lime sip with hints of orchard fruit. Next, the swallow was all about high ester rum and bitter wormwood that was mellowed out by the nutty orgeat and apricot combination, and things rounded out with a lingering Jamaican rum funk.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqTjrySohoOsmyoAuwfSVYebDIlnU8LntzaG79rYL3iwiKjbGxRI0muuiT1qTtsip4eklCf4OpVwjfx30KsrCPPvvFIgwmZAZ08dkqBcx8JirT6YDCR-kjNabcPFqbM_6AWuaBsZZ8COG/s320/liquidswords3732.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqTjrySohoOsmyoAuwfSVYebDIlnU8LntzaG79rYL3iwiKjbGxRI0muuiT1qTtsip4eklCf4OpVwjfx30KsrCPPvvFIgwmZAZ08dkqBcx8JirT6YDCR-kjNabcPFqbM_6AWuaBsZZ8COG/s800/liquidswords3732.jpg", "comment_count": 0 }, { "title": "don lockwood", "url": "https://cocktailvirgin.blogspot.com/2018/08/don-lockwood.html", "published": "2018-08-06T08:00:00.000-04:00", "updated": "2018-08-06T08:00:03.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Abraham Hawkins", "source": "Dutch Kills", "year": null }, "categories": [ "bitters (Angostura)", "bitters (mole)", "maple syrup", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Smoky Islay Scotch (Laphroaig 10 Year)", "1 oz Bourbon (Fighting Cock 103)", "3/8 oz Maple Syrup", "2 dash Chocolate Bitters (Bittermens)", "1 dash Angostura Bitters" ], "instructions": "Build in a double old fashioned glass, add rock ice, stir, and garnish with a long orange twist.", "body_text": "1 oz Smoky Islay Scotch (Laphroaig 10 Year)\n1 oz Bourbon (Fighting Cock 103)\n3/8 oz Maple Syrup\n2 dash Chocolate Bitters (Bittermens)\n1 dash Angostura Bitters\nBuild in a double old fashioned glass, add rock ice, stir, and garnish with a long orange twist.\nTwo Mondays ago, I was in the mood for a straight spirits nightcap, so I looked into Amanda Schuster's\nNew York Cocktails\nfor a solution. There, I was drawn in by Abraham Hawkins' split spirit Old Fashioned called the Don Lockwood that he crafted at Dutch Kills. The name appears to be a tribute to Gene Kelly's character in the 1952 movie\nSinging in the Rain\n. Once prepared, the Don Lockwood began with an orange and seaweed-medicinal peat smoke on the nose. Next, maple's richness on the sip transitioned into Bourbon and smoky Scotch on the swallow with maple spiced with chocolate and allspice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzUS9U63YM593FJFwqiTwSkEZJXMxyNKP6XgOhAtHOKOj6-sv2uReywcKgBiP7TS1IT9BjiUaJq2tI4LKinRgaZprfVEJA5ms9wu_zs6YWazECteO72EhXwLCJlXTOG7tIMyb9w01uFD1/s320/donlockwood3736.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzUS9U63YM593FJFwqiTwSkEZJXMxyNKP6XgOhAtHOKOj6-sv2uReywcKgBiP7TS1IT9BjiUaJq2tI4LKinRgaZprfVEJA5ms9wu_zs6YWazECteO72EhXwLCJlXTOG7tIMyb9w01uFD1/s800/donlockwood3736.jpg", "comment_count": 1 }, { "title": "pb2y2", "url": "https://cocktailvirgin.blogspot.com/2018/08/pb2y2.html", "published": "2018-08-07T08:00:00.000-04:00", "updated": "2018-08-07T08:00:15.730-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "curacao", "grenadine", "lemon juice", "lime juice", "orange juice", "rum" ], "ingredients": [ "1 1/2 oz Orange Juice", "3/4 oz Lemon Juice", "1/4 oz Grenadine (1/2 oz)", "1/2 oz Curaçao (3/4 oz Cointreau)", "1 1/2 oz Light Puerto Rican Rum (Don Q Añejo)", "1 oz Dark Jamaican Rum (Coruba)" ], "instructions": "Blend with a half scoop of crushed ice, pour into an individual scorpion bowl, and garnish with a gardenia (whip shake, pour, fill with crushed ice, and garnish with chocolate mint and a nasturtium).", "body_text": "Juice 1/2 Lime (1/2 oz)\n1 1/2 oz Orange Juice\n3/4 oz Lemon Juice\n1/4 oz Grenadine (1/2 oz)\n1/2 oz Curaçao (3/4 oz Cointreau)\n1 1/2 oz Light Puerto Rican Rum (Don Q Añejo)\n1 oz Dark Jamaican Rum (Coruba)\nBlend with a half scoop of crushed ice, pour into an individual scorpion bowl, and garnish with a gardenia (whip shake, pour, fill with crushed ice, and garnish with chocolate mint and a nasturtium).\nTwo Tuesdays ago, I decided to make a recipe from Trader Vic's 1972\nBartender's Guide\nthat I had previously passed over called the PB2Y2. I had probably skipped this Trader Vic original for it requires three freshly squeezed juices akin to the\nTortuga\nwhich is a slight hurdle for making drinks at home (less so at work where all the juices are prepped in advance), and the Tortuga is basically a gussied up PB2Y2 with different rums and the addition of sweet vermouth and cacao. Here, the sweetener focus was Trader Vic's duo of curacao and grenadine that he utilized frequently in drinks like the\nPondo Punch\nand others. The orange juice here was pushed forward relative to the Tortuga and Pondo Punch though.\nThe drink name was a tribute to the World War II flying boats that ventured from Alaska to the South Pacific after the war to make booze runs for the military bases; Trader Vic crafted this combination in their honor. Once prepared, the PB2Y2 gave forth an orange, chocolate-mint, and peppery floral bouquet to the nose. Next, a tart orange, lemon, lime, and berry sip gave way to rum flavors with a hint of funk and an orange finish. Even with the adjustment in the sweeteners, the drink came across as slightly crisp, so I do recommend adding either simple syrup or increasing the grenadine and curacao to match the lemon and lime juice amounts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPwVNcQgB6mxfAQYvBnxyYv-l0DW5NfaqRxGgxt4OOC7J0_YJDXDz6GHaisaWQsOukyoUfcft3KDi44v8-MxXdlUtgGng1kuaCMpjVgEpixwK0m84ILQPfZS5dJUslgrlYc7mcOqrMm-K/s320/pb2y2_3739.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPwVNcQgB6mxfAQYvBnxyYv-l0DW5NfaqRxGgxt4OOC7J0_YJDXDz6GHaisaWQsOukyoUfcft3KDi44v8-MxXdlUtgGng1kuaCMpjVgEpixwK0m84ILQPfZS5dJUslgrlYc7mcOqrMm-K/s800/pb2y2_3739.jpg", "comment_count": 1 }, { "title": "frightened tiger", "url": "https://cocktailvirgin.blogspot.com/2018/08/frightened-tiger.html", "published": "2018-08-08T08:00:00.000-04:00", "updated": "2018-08-08T08:00:14.061-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joe Manthey", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "apricot liqueur", "bitters (other)", "egg white", "lime juice", "orgeat", "pisco", "suze" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "1/2 oz Lime Juice", "1/2 oz Orgeat", "1/4 oz Suze Gentian Liqueur", "1/4 oz Apricot Liqueur", "2 dash House Persimmon Bitters (*)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Macchu Pisco\n1/2 oz Lime Juice\n1/2 oz Orgeat\n1/4 oz Suze Gentian Liqueur\n1/4 oz Apricot Liqueur\n2 dash House Persimmon Bitters (*)\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\n(*) Substitute another fruit-forward bitters here in a pinch.\nTwo Wednesdays ago, I ventured over to Backbar after my day shift at River Bar. There, I found a seat at Kat Lamper's bar, and it was a pleasant surprise since she had just gotten back from her extended European travels. For a cocktail, I requested the Frightened Tiger which was bartender Joe Manthey's Pisco Sour riff that complemented the pisco's complexity with orgeat, apricot, and gentian flavors. Once prepared, the Frightened Tiger was full of grapefruit oil aroma that preceded a creamy lime sip. Next, pisco and earthy gentian met almond and apricot on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9a2NLFJraJGOAme9M5tmWjRJt8QXqOueg6zc79NxFtGH-RqicpJ3pQEK9WWH9JE8gvU5etblnGaCg1Ffk8gqm1XjoPrVS38gS3fXb3wxMDo7WnjhPCpaRvsF6iIhyphenhyphen63i1SFr380lFDl9O/s320/frightenedtiger_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9a2NLFJraJGOAme9M5tmWjRJt8QXqOueg6zc79NxFtGH-RqicpJ3pQEK9WWH9JE8gvU5etblnGaCg1Ffk8gqm1XjoPrVS38gS3fXb3wxMDo7WnjhPCpaRvsF6iIhyphenhyphen63i1SFr380lFDl9O/s800/frightenedtiger_ig.jpg", "comment_count": 0 }, { "title": "kumulipo", "url": "https://cocktailvirgin.blogspot.com/2018/08/kumulipo.html", "published": "2018-08-09T08:00:00.000-04:00", "updated": "2018-08-14T17:48:26.099-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "chartreuse (green)", "creme de cacao", "lemon juice", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "2 oz Aged Rum (Don Q Añejo)", "2 oz Pineapple Juice", "1 oz Lemon Juice", "1/2 oz Orgeat", "1/4 oz Green Chartreuse", "1/4 oz Crème de Cacao (Tempus Fugit)" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint (chocolate mint).", "body_text": "2 oz Aged Rum (Don Q Añejo)\n2 oz Pineapple Juice\n1 oz Lemon Juice\n1/2 oz Orgeat\n1/4 oz Green Chartreuse\n1/4 oz Crème de Cacao (Tempus Fugit)\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint (chocolate mint).\nTwo Thursdays ago, I decided to adapt a recipe that I had created for a brand-centric competition that I could not attend due to my work schedule. I did not have time to test out the recipe before submitting it, so I was game to give it a try. On the fly, I combined two pineapple juice drinks: the\nRoyal Hawaiian\nand the\nPago Pago\nthat I thought would go well with the competition spirit's coconut flavors in a Piña Colada sort of way (here, it is made with regular aged rum). To streamline things, I dropped the Royal Hawaiian's gin in favor of the Pago Pago's rum base but kept its lemon juice over the Pago Pago's lime. For a name, I dubbed this after the 18th century Hawaiian chant Kumulipo that told their creation story.\nIn the Tiki mug, the Kumulipo greeted the senses with a pineapple and chocolate mint bouquet. Next, a creamy lemon and pineapple sip transitioned into a rum, nutty, chocolate, and pineapple swallow with Green Chartreuse's herbal elements coming through on the finish. Curiously, the first two swallows or so were devoid of chocolate notes, but this gained strength after successive swallows.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWRkRgGLDD3wm5aNlah6MYChkIGt2u_fklIhdq-yInNowD0utjY0573IlYH_h6jhtmrIZxfex6-MlaNjHEn9crOIk4ZjMVmURPu9r8_2CBzyDQoF0Ny7tBU44_pAESfvS1oFY0Y6LeGdR/s320/kumulipo3740.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWRkRgGLDD3wm5aNlah6MYChkIGt2u_fklIhdq-yInNowD0utjY0573IlYH_h6jhtmrIZxfex6-MlaNjHEn9crOIk4ZjMVmURPu9r8_2CBzyDQoF0Ny7tBU44_pAESfvS1oFY0Y6LeGdR/s800/kumulipo3740.jpg", "comment_count": 0 }, { "title": "trader vic's pisco punch", "url": "https://cocktailvirgin.blogspot.com/2018/08/trader-vics-pisco-punch.html", "published": "2018-08-10T08:00:00.000-04:00", "updated": "2018-08-10T08:00:07.902-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Duncan Nicol", "source": "Bank Exchange", "year": null }, "categories": [ "lime juice", "maraschino", "pineapple juice", "pisco", "simple syrup" ], "ingredients": [ "1 dash Maraschino Liqueur (1/4 oz Luxardo)", "1 dash Simple Syrup (1/4 oz)", "1 oz Pisco (1 1/2 oz Macchu Pisco)", "1/2 oz Pineapple Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a Tiki stem champagne glass.", "body_text": "Juice 1/2 Lime (1/2 oz)\n1 dash Maraschino Liqueur (1/4 oz Luxardo)\n1 dash Simple Syrup (1/4 oz)\n1 oz Pisco (1 1/2 oz Macchu Pisco)\n1/2 oz Pineapple Juice (3/4 oz)\nShake with ice and strain into a Tiki stem champagne glass.\nTwo Fridays ago, I was lured in by Trader Vic's Pisco Punch that he published in his 1972\nBartender's Guide\n. While the original recipe created by Duncan Nicol in San Francisco at the end of the 19th century was taken to his grave, modern interpretations generally call for pineapple gum syrup, lemon juice, and pisco. The original may have had a cocaine-infused product such as Vin Mariani which would have given things a red hue, but most modern pisco punches overlook this aromatized wine aspect save for Duggan McDonnell's recipe in his\nDrinking the Devil's Acre\n. Here, Trader Vic called for lime juice (as does McDonnell) instead of lemon and included a dash of Maraschino that he frequently utilized in drinks like the\nKona Gold\n. Moreover, Maraschino has a magic affinity for pisco (more so than with rum) as I noted in the\nWhite Rene\n.\nIn the glass, Trader Vic's Pisco Punch proffered a pineapple bouquet with a nutty-earthy element to the nose. Next, pineapple and lime mingled on the sip, and the swallow offered pisco and nutty Maraschino melding into pineapple.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVSprVNZbDepQgM7RBtHEUdVZssgm7CDGhyn9SLQRmoTcmhkdoiafBo8jhP_chLQeAAna1G_2wVcPO8dxZ6k-QCR7I6sM-MFGZ70cjjArWdm5Hoctm8GFCO27QiIVyeE2H8keJx5Jd2Ik/s320/tv_piscopunch3744.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVSprVNZbDepQgM7RBtHEUdVZssgm7CDGhyn9SLQRmoTcmhkdoiafBo8jhP_chLQeAAna1G_2wVcPO8dxZ6k-QCR7I6sM-MFGZ70cjjArWdm5Hoctm8GFCO27QiIVyeE2H8keJx5Jd2Ik/s800/tv_piscopunch3744.jpg", "comment_count": 0 }, { "title": "olaffson's punch", "url": "https://cocktailvirgin.blogspot.com/2018/08/olaffsons-punch.html", "published": "2018-08-11T08:00:00.000-04:00", "updated": "2018-08-11T08:00:12.266-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Trader Vic", "source": "Trader Vic's Book of Food & Drink", "year": 1981 }, "categories": [ "lime juice", "maraschino", "orange juice", "rum", "sugar" ], "ingredients": [ "1 whole Lime (3/4 oz Juice)", "1/2 Orange (1 oz Juice)", "1 tsp Sugar (1/2 oz Simple Syrup)", "3 oz Haitian Rum (Rhum Barbancourt 8 Year)", "1 dash Maraschino (1/4 oz Luxardo)" ], "instructions": null, "body_text": "1 whole Lime (3/4 oz Juice)\n1/2 Orange (1 oz Juice)\n1 tsp Sugar (1/2 oz Simple Syrup)\n3 oz Haitian Rum (Rhum Barbancourt 8 Year)\n1 dash Maraschino (1/4 oz Luxardo)\nSqueeze lime and orange into a mixing glass, stir with sugar and liquors, strain into a 12 oz glass, and fill with cracked ice. Here, I shook the drink and included the citrus shells in with the crushed ice.\nOn Saturday two weeks ago, I kept with the Trader Vic theme and opted for his 1981\nBook of Food & Drink\n. There, Olaffson's Punch seemed like a delightful refresher after a hot evening of bartending. The recipe was probably named after the Hotel Oloffson in Port-au-Prince, Haiti, given the rum specification (and regardless of Trader Vic's choice of spelling). Otherwise, it came across like a delightful Planters Punch with a touch of Maraschino -- an element that I mentioned in Trader Vic's Pisco Punch the night before. Once prepared, the Punch donated an orange aroma that led into an orange and lime sip. Next, the swallow continued on with rum, Maraschino, and orange flavors to make for an easy going quaff.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeKMf62GYgIAO66RK_KnPRZxbIWj4ajTc4_QnSt2RUI4Im_k_YkG5TPPe_EW0ICaCul0BmuX5L03fb5ze6DIPJerpuNdRLf027zAebx6KEMY25LJF1Khjm7Z7LDimVWn9mpx6TV1qPbGp/s320/olaffsonpunch3746.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeKMf62GYgIAO66RK_KnPRZxbIWj4ajTc4_QnSt2RUI4Im_k_YkG5TPPe_EW0ICaCul0BmuX5L03fb5ze6DIPJerpuNdRLf027zAebx6KEMY25LJF1Khjm7Z7LDimVWn9mpx6TV1qPbGp/s800/olaffsonpunch3746.jpg", "comment_count": 0 }, { "title": "bornean spiderhunter", "url": "https://cocktailvirgin.blogspot.com/2018/08/bornean-spiderhunter.html", "published": "2018-08-12T08:00:00.000-04:00", "updated": "2018-08-12T08:00:09.638-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "cynar", "lime juice", "passion fruit syrup", "pineapple juice" ], "ingredients": [ "2 oz Cynar", "1 1/2 oz Pineapple Juice", "1/2 oz Campari", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice", "1 pinch Salt" ], "instructions": null, "body_text": "2 oz Cynar\n1 1/2 oz Pineapple Juice\n1/2 oz Campari\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\n1 pinch Salt\nDissolve the salt in the fruit juices, add rest, and shake with a few ice cubes. Strain into a Tiki mug, fill with crushed ice, and garnish with mint (mint sprigs and nasturtium flower).\nOn two Sunday nights ago, I was in the mood for something light, so I began thinking about the low ABV tropical drinks that I have been making lately with fortified wines and other sub-20% products. Instead of sherry or vermouth, I decided on Cynar and subbed it for rum in Jason Alexander's\nCommando Bird\nakin to what was done in the\nCynar Colada\n. To balance the drink better, I added a pinch of salt to keep the bitter flavors in check. For a name, I went with a small jungle bird theme and dubbed this one the Bornean Spiderhunter. Spiderhunters are tiny tropical birds that feed on nectar and insects using their long curved beaks.\nThe Bornean Spiderhunter shared a peppery floral and mint aroma that preceded a caramel, lime, and passion fruit sip. Next, the salt-muted Cynar came across as minty on the swallow along with orange, pineapple, and passion fruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcQ_Z-B3Eej9EP1cKgK8qYwDffDRFbCNDJ5cFciIwkrppS5d93N36UzG5z9d8Gj4zOBeIJWFNLJXT1stB1rjzPkAQX5mBJIGhNwlwDIuyilIS2SC7aEQelCLJZ01_Vr9M3O0Hz7sJwish/s320/borneospiderhunter3751.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcQ_Z-B3Eej9EP1cKgK8qYwDffDRFbCNDJ5cFciIwkrppS5d93N36UzG5z9d8Gj4zOBeIJWFNLJXT1stB1rjzPkAQX5mBJIGhNwlwDIuyilIS2SC7aEQelCLJZ01_Vr9M3O0Hz7sJwish/s800/borneospiderhunter3751.jpg", "comment_count": 0 }, { "title": "yale", "url": "https://cocktailvirgin.blogspot.com/2018/08/yale.html", "published": "2018-08-13T08:00:00.000-04:00", "updated": "2018-08-13T08:00:01.106-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 jigger Gin (2 oz Beefeater)", "2 dash French Vermouth (3/4 oz Noilly Prat)", "1 dash Maraschino (1/4 oz Luxardo)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1 jigger Gin (2 oz Beefeater)\n2 dash French Vermouth (3/4 oz Noilly Prat)\n1 dash Maraschino (1/4 oz Luxardo)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Monday nights ago, I returned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Yale in the gin section. The\nSavoy Cocktail Book\n's Yale Cocktail is closer to Pink Gin with dry gin being colored by both Angostura and orange bitters, and other Yale Cocktails take the gin in a dry vermouth plus either Crème Yvette or blue curaçao direction. Some of the Crème Yvette or crème de violette recipes that I spotted also included Maraschino in the mix akin to a citrus-free Aviation-inspired Martini. Here, the only liqueur is Maraschino accented by Angostura Bitters.\nThe Yale greeted the nose with a lemon oil and clove scent. Next, white wine with a light cherry note on the sip gave way to pine, nutty Maraschino, and clove flavors on the swallow akin to a winter-spiced version of the\nSilver\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLjrmc4dWzeo9Nk5umSsJCqE8Lbp5vz_EDSZkES5FSeodCj2ayCNpW7SIk5zMXREnKBXZnqi15QAyPy-PANoP3aFwRs7RryIFI4cz7dXurZgv2kaGUHM7HycorfrqWIWdwoiM7BhO57n3/s320/yale3755.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLjrmc4dWzeo9Nk5umSsJCqE8Lbp5vz_EDSZkES5FSeodCj2ayCNpW7SIk5zMXREnKBXZnqi15QAyPy-PANoP3aFwRs7RryIFI4cz7dXurZgv2kaGUHM7HycorfrqWIWdwoiM7BhO57n3/s800/yale3755.jpg", "comment_count": 0 }, { "title": "hiva oa", "url": "https://cocktailvirgin.blogspot.com/2018/08/hiva-oa.html", "published": "2018-08-14T08:00:00.000-04:00", "updated": "2018-08-14T17:49:02.887-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "apricot liqueur", "lime juice", "orgeat", "pineapple juice", "vermouth (dry)" ], "ingredients": [ "2 oz Dry Vermouth (Noilly Prat)", "1 oz Pineapple Juice", "1/2 oz Apricot Liqueur (Giffard)", "1/2 oz Orgeat", "1/2 oz Lime Juice", "8-10 leaf Mint", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Shake with ice, double strain into a Tiki mug, fill with crushed ice, and garnish with a mint sprig.", "body_text": "2 oz Dry Vermouth (Noilly Prat)\n1 oz Pineapple Juice\n1/2 oz Apricot Liqueur (Giffard)\n1/2 oz Orgeat\n1/2 oz Lime Juice\n8-10 leaf Mint\n1 dash Absinthe (12 drop St. George)\nShake with ice, double strain into a Tiki mug, fill with crushed ice, and garnish with a mint sprig.\nTwo Tuesdays ago, I returned to the low ABV tropical drinks theme and was inspired by Trader Vic's\nAku Aku\n. With mint and lime in the mix, I thought of my\nLow Heat-O\nand took it in a dry vermouth and dash of absinthe direction. Instead of the Aku Aku's peach liqueur and rock candy syrup, I replaced them with apricot liqueur and orgeat syrup, respectively. The Aku Aku like the classic\nMissionary's Downfall\nare both reasonably low proof drinks, and here the two ounces of dry vermouth is pretty close in alcohol content to those two drinks' one ounce rum pours; therefore, while it is low ABV, it is not that much lighter in strength than the rum drink inspiration.\nFor a name, I went with the French aspect of the vermouth and picked an island in French Polynesia, namely Hiva Oa. Once prepared, the Hiva Oa shared mint aromas along with tropical fruit notes from the pineapple and apricot combination. Next, a creamy lime and pineapple sip shared a hint of apricot, and the swallow was a delightful medley of herbal, apricot, mint, and a hint of absinthe's anise spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJeHoiA7AIxhLEfKznNqtUBkue7vkS4946qTcoZKfFTHq6iS_XtsWjkPwgVL2lVhNL5X6dd9ApnXV6JaE_v_8oI9yI-kUsUkvq1c85CGb2Cn5nHPwOFKaEZTzBA_GKtjf4UxwztPAZk2_/s320/hivaoa3757.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJeHoiA7AIxhLEfKznNqtUBkue7vkS4946qTcoZKfFTHq6iS_XtsWjkPwgVL2lVhNL5X6dd9ApnXV6JaE_v_8oI9yI-kUsUkvq1c85CGb2Cn5nHPwOFKaEZTzBA_GKtjf4UxwztPAZk2_/s800/hivaoa3757.jpg", "comment_count": 0 }, { "title": "pisco punch", "url": "https://cocktailvirgin.blogspot.com/2018/08/pisco-punch.html", "published": "2018-08-15T08:00:00.000-04:00", "updated": "2018-08-15T08:00:02.025-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Bank Exchange Saloon", "year": 1853 }, "categories": [ "bitters (aromatic)", "dubonnet", "lime juice", "pineapple syrup", "pisco" ], "ingredients": [ "2 oz Pisco (Macchu Pisco)", "1 oz Pineapple Syrup", "1 oz Lime Juice", "1/2 oz Lillet Rouge or other Red Wine (Byrrh)", "1 dash Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Shake with ice, strain into a cocktail goblet, and garnish with an orange (lemon) twist.", "body_text": "2 oz Pisco (Macchu Pisco)\n1 oz Pineapple Syrup\n1 oz Lime Juice\n1/2 oz Lillet Rouge or other Red Wine (Byrrh)\n1 dash Aromatic Bitters (Jerry Thomas Decanter)\nShake with ice, strain into a cocktail goblet, and garnish with an orange (lemon) twist.\nAfter writing about\nTrader Vic's Pisco Punch\n, I began delving into Duggan McDonnell's research on this libation in his\nDrinking the Devil's Acre\n. Duggan traced the history back to Duncan Nicol who purchased the Bank Exchange Saloon in San Francisco that first opened its doors in 1853. The bar's Pisco Punch was legendary in that city, and it was often written, \"A visitor to San Francisco must absolutely do three things: ride a cable car, watch the sun set through the Golden Gate, and drink a Pisco Punch!\" This spirit-forward punch like the Zombie was limited to two per guest, and the recipe was held secret even to Nicol's death during Prohibition. Duggan mentioned that the recipe was not first crafted by Nicol as commonly attributed, for he bought it along with the bar from the Bank Exchange Saloon's original owner. There had always been mention of white powders that made the Pisco Punch special. Some thought it was the gum arabic that was frequently used in syrups, and others thought it was cocaine (although that did not commonly exist as a purified drug until much later). While the powder was not available back then, the coca leaf was, and its euphoric side effects had been well documented throughout the 19th century. Duggan latched on to a quote from Rudyard Kipling who described how the punch was \"compounded of the shavings of cherub's wings, the glory of a tropical dawn, the red clouds of sunset and the fragments of lost epics by dead masters.\" Duggan matched the \"red clouds\" aspect to an unopened but oxidized bottle of Nicol's punch that displayed a reddish brown. He surmised that the coca leaf-infused wine crafted by Angelo Mariani created in 1863 could be the answer. Vin Mariani contained around 7 mg cocaine per ounce, and soon other imitators popped up in France and California; this trend continued until coca wines (and coca soft drinks like Coca Cola) were outlawed. Duggan surmised that Lillet Rouge might have a similar flavor profile as the original Vin Mariani.\nSince I have never carried Lillet Rouge at home, and I gave up on Dubonnet years ago after their formulation was substandard to other quinquinas on the market (note: they just relaunched American Dubonnet with a new formulation that I got to taste at Tiki by the Sea back in June so I may reconsider it in the future), I needed another option. Therefore, I chose Byrrh Grand Quinquina as the aromatized red wine component to hopefully generate the red clouds of sunset albeit with less chemical kick than a century plus before. Once mixed, this Pisco Punch greeted the senses with a lemon and red grape aroma. Next, a smooth grape and lime sip preceded pisco, pineapple, and herbal flavors that led into spice on the finish. Definitely the inclusion of an aromatized wine as well as bitters added a pleasing depth to the otherwise refreshing mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMzMVc4dlYk5Vn4PpQukPqjHrve7RUYrolP_fNE3n8f5KhyphenhyphenV8Xo3dmN8jmLMzWs7K_H5SNxBQFUgPduJPyTUV7aTJ2TocSt7NrkTuonKOQQpGVP7eaOENmU28YDvrfRQJpotzyb6ypZ5E/s320/piscopunch3763.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMzMVc4dlYk5Vn4PpQukPqjHrve7RUYrolP_fNE3n8f5KhyphenhyphenV8Xo3dmN8jmLMzWs7K_H5SNxBQFUgPduJPyTUV7aTJ2TocSt7NrkTuonKOQQpGVP7eaOENmU28YDvrfRQJpotzyb6ypZ5E/s800/piscopunch3763.jpg", "comment_count": 0 }, { "title": "holiday in the sun", "url": "https://cocktailvirgin.blogspot.com/2018/08/holiday-in-sun.html", "published": "2018-08-16T08:00:00.000-04:00", "updated": "2018-08-16T08:00:00.638-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Brian Dressel", "source": "ShakeStir", "year": null }, "categories": [ "averna", "lemon juice", "pastis", "pineapple juice", "scotch" ], "ingredients": [ "1 oz Blended Scotch (1 oz Famous Grouse + 1 bsp Laphroaig 10 Year)", "1 oz Averna Amaro", "1/4 oz Pastis (Pastis d'Autrefois)", "3/4 oz Pineapple Juice", "1/4 oz Lemon Juice", "1 pinch Salt" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed (cracked) ice, and garnish with a lemon wheel (omit) and a cinnamon stick. ShakeStir", "body_text": "1 oz Blended Scotch (1 oz Famous Grouse + 1 bsp Laphroaig 10 Year)\n1 oz Averna Amaro\n1/4 oz Pastis (Pastis d'Autrefois)\n3/4 oz Pineapple Juice\n1/4 oz Lemon Juice\n1 pinch Salt\nShake with ice, strain into a double old fashioned glass, fill with crushed (cracked) ice, and garnish with a lemon wheel (omit) and a cinnamon stick.\nAfter the Pisco Punch, I decided to continue on with the pineapple theme with a recipe that I had bookmarked on\nShakeStir\n. That drink was the Holiday in the Sun by Brian Dressel then of Austin, Texas, and now bartending in Athens, Georgia. Besides being drawn in by the quirky Tiki-inspired combination, the drink's name reminded me of a Sex Pistols song. I soon realized that the song title is plural as \"Holidays,\" so perhaps it was inspired by the 2001 movie starring Mary-Kate and Ashley Olsen? Regardless, Brian described the concept as, \"Drawing inspiration from both classic Tiki drinks (pineapple, anise, aromatic spice) and holiday flavors (smoke, baking spice, orange peel), the 'Holiday in the Sun' is for those of us who choose to (or may wish to) spend our winter holidays in somewhere a bit more tropical.\" Regardless of the fact that we were in the middle of a heat wave, I committed to making the drink in August.\nThe Holiday in the Sun welcomed the nose with a cinnamon and anise bouquet. Next, caramel from the Averna danced with the pineapple on the sip, and the swallow offered smoky Scotch accented by herbal notes. Indeed, Andrea commented at how well pastis works with Scotch here and in other drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHOs9CBcG7e1PVozBuu52lVPRW7-YFqRJgaLW5oPtg8st0HGbrCeOxBVhXYzDMr0Zw7cfrJeaT8eL_5m1TliGZim5V1xX4PiJjSip9Qz2_bP5-66swxIrl_ZomyfFffHO6N7XT55M7Kd0/s320/holidayinthesun3766.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHOs9CBcG7e1PVozBuu52lVPRW7-YFqRJgaLW5oPtg8st0HGbrCeOxBVhXYzDMr0Zw7cfrJeaT8eL_5m1TliGZim5V1xX4PiJjSip9Qz2_bP5-66swxIrl_ZomyfFffHO6N7XT55M7Kd0/s800/holidayinthesun3766.jpg", "comment_count": 0 }, { "title": "port light", "url": "https://cocktailvirgin.blogspot.com/2018/08/port-light.html", "published": "2018-08-17T08:00:00.000-04:00", "updated": "2018-08-17T08:00:02.150-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Kahiki", "year": null }, "categories": [ "grenadine", "lemon juice", "passion fruit syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Lemon Juice", "1/2 oz Passion Fruit Syrup (2/3 oz)", "1/4 oz Grenadine (1/3 oz)", "1 1/2 oz Bourbon (2 oz Fighting Cock 103)", "8 oz Crushed Ice" ], "instructions": "Blend for 5 seconds on high speed and pour into a Port Light glass (shake with ice, strain, and fill with crushed ice).", "body_text": "1 oz Lemon Juice\n1/2 oz Passion Fruit Syrup (2/3 oz)\n1/4 oz Grenadine (1/3 oz)\n1 1/2 oz Bourbon (2 oz Fighting Cock 103)\n8 oz Crushed Ice\nBlend for 5 seconds on high speed and pour into a Port Light glass (shake with ice, strain, and fill with crushed ice).\nTwo Fridays ago, I was flipping through Beachbum Berry's\nRemixed\nwhen I came across the Port Light from the Kahiki of Columbus, Ohio. Though I had never made the classic, I had previously made Martin Cate's\nvariation\nin\nSmuggler's Cove\nthat swapped the grenadine for honey and took things in an egg white direction. With Cate's riff, the passion fruit-honey was a classic duo utilized by Donn Beach in his\nDon's Special Daiquiri\n, but it stepped away from the original by a bit. Moreover, the classic combination did inspire me in my creation of the\nFiji Mermaid\n, but it was time to make the Port Light as Berry published it (well, given a few proportion tweaks).\nThe garnishes on the Port Light generated a mint and peppery floral aroma over the drink's Bourbon, passion fruit, and berry notes. Next, lemon, berry, and a tropical aspect from the passion fruit filled the sip, and the swallow showcased the angry Bourbon softened by pomegranate and passion fruit flavors. Overall, the sip was a bit more evocative of raspberry and strawberry while the swallow was more suggestive of blackberry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2T3F2iPLT1K_JXGdg2yEvV1ztzfI_MFXk6Ieu4vXH3uxO0zGJF_aPMqPSfQMBxv0bchC5YEzWBRE91NIF0hXMDAJLpW6CdNVoohMtiL_Dq9k9kmzPLAU5qJBOp_8m_TgEfn7NZqa_BWH/s320/portlight3767.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2T3F2iPLT1K_JXGdg2yEvV1ztzfI_MFXk6Ieu4vXH3uxO0zGJF_aPMqPSfQMBxv0bchC5YEzWBRE91NIF0hXMDAJLpW6CdNVoohMtiL_Dq9k9kmzPLAU5qJBOp_8m_TgEfn7NZqa_BWH/s800/portlight3767.jpg", "comment_count": 0 }, { "title": "watterson", "url": "https://cocktailvirgin.blogspot.com/2018/08/watterson.html", "published": "2018-08-18T08:00:00.000-04:00", "updated": "2018-08-18T08:00:02.175-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Peychaud's)", "rum", "vermouth (dry)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 Rye Whiskey (1 1/2 oz Michter's Straight Rye)", "1 dash St. Croix (1/2 oz Smith & Cross Rum)", "1 dash Italian Vermouth (1/2 oz Cocchi Vermouth di Torino)", "1 dash French Vermouth (1/2 oz Noilly Prat Dry)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist to the mix.", "body_text": "3/4 Rye Whiskey (1 1/2 oz Michter's Straight Rye)\n1 dash St. Croix (1/2 oz Smith & Cross Rum)\n1 dash Italian Vermouth (1/2 oz Cocchi Vermouth di Torino)\n1 dash French Vermouth (1/2 oz Noilly Prat Dry)\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass; I added a lemon twist to the mix.\nAfter fulfilling a few social obligations around town, I was ready for a nightcap followed by bedtime. Therefore, I delved into\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Watterson. The recipe was a Perfect Manhattan with some of the whiskey split with rum; moreover, Peychaud's were the specified bitters here. Technically, the drink could have been made with a mix of sweet and blanc vermouth to better balance the spirits' heat, but I opted for the more stark perfect way instead. Once prepared, the Watterson greeted the nose with lemon oils smoothing over rum funk notes. Next, a semi-dry caramel and grape sip gave way to rye and funky rum on the swallow that ended with a hint of anise spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7K5RnIwPVVJKaR-88YAXm-X4lomxsuB9epSvQpLkCj-DMm1OCKzgLYkO2vGGKBMX7HXLjMJ5fABQ-6aNNHM5ZRKn8P2GUQM8Y8mO06LrL559yBxYjcDErxXGRlL5F44u5xkNXvpEWj37/s320/watterson3769.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7K5RnIwPVVJKaR-88YAXm-X4lomxsuB9epSvQpLkCj-DMm1OCKzgLYkO2vGGKBMX7HXLjMJ5fABQ-6aNNHM5ZRKn8P2GUQM8Y8mO06LrL559yBxYjcDErxXGRlL5F44u5xkNXvpEWj37/s800/watterson3769.jpg", "comment_count": 0 }, { "title": "pegu pilot", "url": "https://cocktailvirgin.blogspot.com/2018/08/pegu-pilot.html", "published": "2018-08-19T08:00:00.000-04:00", "updated": "2018-08-19T08:00:06.856-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "cointreau", "falernum", "gin", "lime juice", "rum (white)" ], "ingredients": [ "2 oz London Dry Gin (Beefeater)", "1/2 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1/2 oz Cointreau", "1/2 oz Falernum", "1/2 oz Lime Juice", "2 dash Angostura Bitters", "6 drop Absinthe (St. George)" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a mint sprig.", "body_text": "2 oz London Dry Gin (Beefeater)\n1/2 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1/2 oz Cointreau\n1/2 oz Falernum\n1/2 oz Lime Juice\n2 dash Angostura Bitters\n6 drop Absinthe (St. George)\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a mint sprig.\nOn my walk home from work late Sunday night two weeks ago, I began thinking about the\nTest Pilot\nand considered the overlapping lime, Cointreau, and Angostura ingredients with the\nPegu Club\n. So for my evening's refreshment, I experimented with a gin-driven Test Pilot and wanted to know how it would compare to the Pegu Club given the falernum and absinthe in the mix. Furthermore, I included a bit of grassy rhum agricole to push the mix into a more tropical direction along with help from the additional ingredients. In the Tiki mug, this hybrid that I dubbed the Pegu Pilot shared orange, clove, and pine aromas like a Pegu Club that was accented by the notes from the mint garnish. Next, lime and orange on the sip slid into the beautiful grapefruit flavors conjured by gin, orange liqueur, lime, and bitters on the swallow along with grassy accents from the rhum. Overall, it was a softer, more tropical Pegu Club that lay somewhere between the two classics.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiLy5PVuCCd-LhCpQSOCGRoDMe2xtz3jk2TE7lS6L-ubHa_nlvuklcwmWmUQML0zXtVRSPWaRtdFWlaDqeEfoCRGnqR5qoNKKimsFzdjwduiIfyuGDL2RP5NmcxMsEYckAdlISiJ9ClvD/s320/pegupilot3772.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiLy5PVuCCd-LhCpQSOCGRoDMe2xtz3jk2TE7lS6L-ubHa_nlvuklcwmWmUQML0zXtVRSPWaRtdFWlaDqeEfoCRGnqR5qoNKKimsFzdjwduiIfyuGDL2RP5NmcxMsEYckAdlISiJ9ClvD/s800/pegupilot3772.jpg", "comment_count": 0 }, { "title": "maloney park swizzle", "url": "https://cocktailvirgin.blogspot.com/2018/08/maloney-park-swizzle.html", "published": "2018-08-20T08:00:00.000-04:00", "updated": "2018-08-20T08:00:05.180-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Sasha Petraske", "source": "Regarding Cocktails", "year": null }, "categories": [ "bitters (Peychaud's)", "lime juice", "rum", "simple syrup" ], "ingredients": [ "10-12 leaf Mint", "3/4 oz Lime Juice", "3/4 oz Simple Syrup", "2 oz Matusalem Clasico Rum (Don Q Añejo)" ], "instructions": null, "body_text": "10-12 leaf Mint\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\n2 oz Matusalem Clasico Rum (Don Q Añejo)\nIn a Collins glass, muddle the mint with the lime juice and syrup. Add rum, top most of the way with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom. Float 5-6 dashes Pychaud's Bitters, swizzle it in to the top layer to get a tri-color effect, fill with ice, and garnish with a bouquet of mint.\nTwo Mondays ago, I picked up Sasha Petraske's\nRegarding Cocktails\nand spotted the Maloney Park Swizzle. The drink was a\nQueen's Park Swizzle\nriff that utilized Peychaud's instead of Angostura Bitters; Sasha named it after bartender Toby Maloney who worked at a variety of Manhattan bars before moving out to Chicago. While Trader Vic's recipe for the Queen's Park Swizzle has the bitters in the mix, Sasha's recipe like most recent ones for Queen's Park Swizzle and their kin have the bitters added to the top (either as a float or swizzled in for more of diffuse top band). Perhaps this tri-color effect started in the New York bartending scene?\nThe Maloney Park Swizzle donated mint and anise aromas to the nose. Next, the well-balanced lime sip led into rum and mint flavors on the swallow. As the bitters entered the equation, the sip became a bit drier; however, unlike the intense winter spice notes of Angostura in the Queen's Park Swizzle, the Peychaud's was much more mild of an effect to the palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6pAQhm6oPs0pyezt5QJUU4IL7raL0wwQ_FtGOA0CP-rq8jHjPKdyybARqaqJfBLp3Suko5ToTOTZ9gMc7s0APFpsgDIRSaqpxUM3DZnAKqKNizw62Jtn1ok5DVH0Qt-qGwKSo_1wp8Rc/s320/maloneypark3775.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6pAQhm6oPs0pyezt5QJUU4IL7raL0wwQ_FtGOA0CP-rq8jHjPKdyybARqaqJfBLp3Suko5ToTOTZ9gMc7s0APFpsgDIRSaqpxUM3DZnAKqKNizw62Jtn1ok5DVH0Qt-qGwKSo_1wp8Rc/s800/maloneypark3775.jpg", "comment_count": 0 }, { "title": "the 212", "url": "https://cocktailvirgin.blogspot.com/2018/08/the-212.html", "published": "2018-08-21T08:00:00.000-04:00", "updated": "2018-08-21T08:00:05.036-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Aisha Sharpe and Willy Shine", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "aperol", "grapefruit juice", "tequila" ], "ingredients": [ "2 oz Partida Reposado Tequila (Cimarron Reposado)", "1 oz Aperol", "2 oz Ruby Red Grapefruit Juice" ], "instructions": "Shake with ice, strain into a Collins glass, top with ice, and garnish with an orange twist.", "body_text": "2 oz Partida Reposado Tequila (Cimarron Reposado)\n1 oz Aperol\n2 oz Ruby Red Grapefruit Juice\nShake with ice, strain into a Collins glass, top with ice, and garnish with an orange twist.\nTwo Tuesdays ago, I spotted a recipe for the 212, so I went to the first place that I had spotted it -- the\nPDT Cocktail Book\n. Jim Meehan provided the history that Contemporary Cocktails' Aisha Sharpe and Willy Shine crafted this tribute to Manhattan's telephone prefix in New York City circa 2008. Willy replied to my Instagram\npost\nwith a bit more history by explaining, \"This was a beautiful drink that bartenders around around that time would love & hate. Love because it is delicious and easy to make and order. Hate because the 2 oz of fresh grapefruit would quickly diminish their nightly par of juice if you ordered a few of them which typically happened.\"\nThe 212 gave forth an orange and agave nose that preceded a pink grapefruit sip with a touch of orange from the Aperol. Next, tequila melded into the light bitter herbal notes of Aperol and helped to conjure up a grapefruit pith taste on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrf7EHfvc2pggYmyyAlRSjpegjOXWlZc2NPtQKqVmTk-Az75LSDMXkFScsfUGlBYv2YxnSsSephetPZo77kJ7tQmex8MLPKrMx4KAEIZtUoDzFMOzM3Puj1jdHZ99OsXYXDCKuo-K_WGu5/s320/the212_3776.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrf7EHfvc2pggYmyyAlRSjpegjOXWlZc2NPtQKqVmTk-Az75LSDMXkFScsfUGlBYv2YxnSsSephetPZo77kJ7tQmex8MLPKrMx4KAEIZtUoDzFMOzM3Puj1jdHZ99OsXYXDCKuo-K_WGu5/s800/the212_3776.jpg", "comment_count": 0 }, { "title": "lost lake's fog cutter v2.0", "url": "https://cocktailvirgin.blogspot.com/2018/08/lost-lakes-fog-cutter-v20.html", "published": "2018-08-22T08:00:00.000-04:00", "updated": "2018-08-22T08:00:10.700-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Paul McGee", "source": "Punch Drinks", "year": 2018 }, "categories": [ "cognac", "curacao", "gin", "lemon juice", "orgeat", "rum", "sherry" ], "ingredients": [ "1 oz Neisson Eleve Sous Bois Rhum Agricole (Depaz)", "1/2 oz Pierre Ferrand 1840 Cognac (Camus VS)", "1/2 oz Ford's Gin (Beefeater)", "1 oz Lemon Juice", "1/2 oz Pierre Ferrand Dry Curaçao", "3/4 oz Orgeat", "1/2 oz Lustau Amontillado Sherry" ], "instructions": null, "body_text": "1 oz Neisson Eleve Sous Bois Rhum Agricole (Depaz)\n1/2 oz Pierre Ferrand 1840 Cognac (Camus VS)\n1/2 oz Ford's Gin (Beefeater)\n1 oz Lemon Juice\n1/2 oz Pierre Ferrand Dry Curaçao\n3/4 oz Orgeat\n1/2 oz Lustau Amontillado Sherry\nFlash blend with 1 cup crushed ice, pour into a Tiki mug, and garnish with a mint bouquet, orange floret, orchid, and swizzle stick.\nTwo Wednesdays ago, I decided to make the Fog Cutter variation from Lost Lake in Chicago recently posted on\nPunch Drinks\n. I labeled this one version 2.0 for bartender Paul McGee had published an earlier version in\nImbibe Magazine\nback in July 2016 that I\nmade\nthat month. In the first revision, McGee switched lemon to lime juice, the sherry float to mixed in, and orange juice to curaçao. McGee explained the removal of the orange as juice as, \"I hate orange juice in cocktails -- it's not tart, it's not bright; it usually just adds a lot of water content without having that orange flavor.\" After learning that trick, I utilized it in my Three Dots and a Dash/Bee's Knees\nmashup\nwith solid results.\nFrom the 2016 to the 2018 recipe, McGee moved the rum more forward relative to the two other spirits and dialed back the citrus; moreover, he made that the light rum in his original a more flavorful aged rhum agricole to gain complexity. Once prepared, this Fog Cutter proffered orange and mint aromas from the garnish that gave way to a lemon, orange, and grape sip. Next, the swallow began with grassy rum, rich Cognac, and nutty flavors and ended with an orange note from the Curaçao.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJwele4ej2-cccMNTkJKu3Qnqfk9hNSWJlh_ghlwkA5v4SLCD1sZe3XNYQo17ptc74-uaKD0eiTLPlqsZ7vDrLUtS9Fs8xcClLCTj7-C2E8iYCe8LDKsyM6pm7LiF7mpTiUjt7CqtmxkY/s320/fogcutter_v2_3778.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJwele4ej2-cccMNTkJKu3Qnqfk9hNSWJlh_ghlwkA5v4SLCD1sZe3XNYQo17ptc74-uaKD0eiTLPlqsZ7vDrLUtS9Fs8xcClLCTj7-C2E8iYCe8LDKsyM6pm7LiF7mpTiUjt7CqtmxkY/s800/fogcutter_v2_3778.jpg", "comment_count": 0 }, { "title": "documentary daiquiri", "url": "https://cocktailvirgin.blogspot.com/2018/08/documentary-daiquiri.html", "published": "2018-08-23T08:00:00.000-04:00", "updated": "2018-08-23T08:00:00.455-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Damon Boelte", "source": "Imbibe Magazine", "year": null }, "categories": [ "fernet-branca", "lime juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Aged Rum (Diplomatico Añejo)", "1 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe rinsed with Fernet Branca Menta, and garnish with a mint leaf.", "body_text": "2 oz Aged Rum (Diplomatico Añejo)\n1 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice, strain into a cocktail coupe rinsed with Fernet Branca Menta, and garnish with a mint leaf.\nTwo Thursdays ago, I selected a Daiquiri variation posted on\nImbibe Magazine\nby Damon Boelte of Prime Meats in New York. Despite the similarity to Kirk Estopinal's\nTiger Balm\nthat appeared in\nRogue Cocktails\nand that I made last autumn, I was definitely happy to give this one a whirl. In the glass, the rinse and garnish contributed a minty and menthol bouquet. Next, crisp lime on the sip transitioned to rum on the swallow with subtle herbal complexity on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJPFjUu88707jYYC3OlOUEBQVsKoJ2XQgPh4EzJRUsbZyqUrUhZ5duLJJXBCgdcgzbJ35erPXKw_hhns-ba4LriUpTLnSRgP80tDzA0GqdL3azzt0_mrKOe_SOPsGeb9FnuJnP0zt5RI2/s320/documentarydaiquiri_3781.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJPFjUu88707jYYC3OlOUEBQVsKoJ2XQgPh4EzJRUsbZyqUrUhZ5duLJJXBCgdcgzbJ35erPXKw_hhns-ba4LriUpTLnSRgP80tDzA0GqdL3azzt0_mrKOe_SOPsGeb9FnuJnP0zt5RI2/s800/documentarydaiquiri_3781.jpg", "comment_count": 0 }, { "title": "panorama punch", "url": "https://cocktailvirgin.blogspot.com/2018/08/panorama-punch.html", "published": "2018-08-24T08:00:00.000-04:00", "updated": "2018-08-24T08:00:10.213-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "cointreau", "gin", "grenadine", "lime juice", "rum" ], "ingredients": [ "3/4 jigger Light Puerto Rican Rum (3/4 oz Don Q Añejo)", "3/4 jigger Gin (3/4 oz Aviation)", "1/2 jigger Cointreau (1/2 oz)", "1 dash Grenadine (1/4 oz)" ], "instructions": "Shake with a 1/2 scoop of ice, pour into a 10 oz Pilsner glass, and fill with ice (whip shake, pour into a small Tiki mug, fill with crushed ice, and garnish with nasturtium flowers). An alternative recipe recommended garnishing with mint sprigs.", "body_text": "3/4 jigger Light Puerto Rican Rum (3/4 oz Don Q Añejo)\n3/4 jigger Gin (3/4 oz Aviation)\n1/2 jigger Cointreau (1/2 oz)\n1 dash Grenadine (1/4 oz)\nJuice 1/2 Lime (3/4 oz)\nShake with a 1/2 scoop of ice, pour into a 10 oz Pilsner glass, and fill with ice (whip shake, pour into a small Tiki mug, fill with crushed ice, and garnish with nasturtium flowers). An alternative recipe recommended garnishing with mint sprigs.\nTwo Fridays ago, I spotted the Panorama Punch in Trader Vic's 1972\nBartender's Guide\nthat seemed like it would make a delightful refresher. The recipe varied from the one that Beachbum Berry provided in\nRemixed\ndating to the 1962 World's Fair held in Seattle, and Berry's estimated recipe included rums, orgeat, and a trio of juice: orange, lime, and cranberry. As a White Lady mashed up with a Bacardi Cocktail of sorts or perhaps a Between the Sheets/\nJerusalem's Between the Sheets\nhybrid, I was game to try Trader Vic's version despite trusting Berry's modern assessment more.\nThe Panorama Punch gave forth peppery floral aromas from the garnish over orange and pine notes from the drink itself. Next, lime and orange mingled on the sip, and the swallow showcased rum, gin, and berry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZqvHBJXyI8CtEuoTtzsNy8BygI5AUa4ABt5HimLXDN2AGY3zRcIxv2-jcXyNlL8aYGB9pMet6zfpes5IxQOa_2hklL733ZuffDZd3lG6ttE0GaSi995_Wn1QHqkh0dIsWDjokvigiqHm/s320/panoramapunch3783.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZqvHBJXyI8CtEuoTtzsNy8BygI5AUa4ABt5HimLXDN2AGY3zRcIxv2-jcXyNlL8aYGB9pMet6zfpes5IxQOa_2hklL733ZuffDZd3lG6ttE0GaSi995_Wn1QHqkh0dIsWDjokvigiqHm/s800/panoramapunch3783.jpg", "comment_count": 0 }, { "title": "silver surfer", "url": "https://cocktailvirgin.blogspot.com/2018/08/silver-surfer.html", "published": "2018-08-25T08:00:00.000-04:00", "updated": "2019-07-16T10:00:50.322-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "River Bar", "year": null }, "categories": [ "*original", "kümmel", "lime juice", "orgeat", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "1/2 oz Orgeat", "1/2 oz Kümmel (Helbing) (*)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with mint sprigs.", "body_text": "2 oz Blanco Tequila (Cimarron)\n1/2 oz Orgeat\n1/2 oz Kümmel (Helbing) (*)\n3/4 oz Lime Juice\nShake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with mint sprigs.\n(*) For a potent kümmel like Combier, cut this to 1/4 oz (can add a 1/4 oz simple if desired as well).\nOn the walk home from my bar shift Saturday night, I began scheming my evening's nightcap. I honed in on the agave-kümmel pairing that I first appreciated in late 2012/early 2013 by way of Tommy Klus'\nMission Bell\nand Misty Kalkofen's\nIsland of Misfit Toys\nshortly after Combier's kümmel liqueur came out. Perhaps the concept started with a Mai Tai riff subbing in kümmel for the curaçao akin to the cinnamon syrup substitution in the\nCuban Anole\n, and then it drifted to subbing it into Trader Vic's tequila Mai Tai, the\nPinky Gonzalez\n. As prepared above, I was quite pleased at how the drink balanced out with Helbing Kümmel; however, when I made it for a guest 18 hours later at River Bar using Combier's kümmel, the kümmel was a bit more overpowering (I ended up increasing the lime and orgeat each by a 1/4 oz to compensate). The guest who received it commented that it was the best drink she had tried this year, so perhaps this combination is a winner.\nSince part of my thinking was that this was a\nSilver Bullet\ncrossed with a Pinky Gonzalez, I dubbed this one the Silver Surfer. I know that there are other Silver Surfers drink recipes out there, but none that are at home at a Tiki or craft cocktail bar. Once prepared, it shared mint notes over vegetal, caraway, and cumin aromas. Next, a creamy lime sip transitioned into vegetal agave, earthy nuttiness, and caraway-cumin spice. Overall, the match of the flavors were supported mentally by how tequila, almond, and cumin all factor into Mexican culture and cuisine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo21LuGyBbMS2v-Gkm3XANukOcTihL1pqPpZkIwuP2fOBcX30XV1Eq5gvgBnPnYBFR0u_Hh_lcJHRM79lXp0h4UjSPS0rHq8-23jU3EkgpxE8saPsgMJhLCMhyphenhyphenNrR4ok9rAu9q63ZxzTOf/s320/silversurfer3786.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo21LuGyBbMS2v-Gkm3XANukOcTihL1pqPpZkIwuP2fOBcX30XV1Eq5gvgBnPnYBFR0u_Hh_lcJHRM79lXp0h4UjSPS0rHq8-23jU3EkgpxE8saPsgMJhLCMhyphenhyphenNrR4ok9rAu9q63ZxzTOf/s800/silversurfer3786.jpg", "comment_count": 0 }, { "title": "fu manchu", "url": "https://cocktailvirgin.blogspot.com/2018/08/fu-manchu.html", "published": "2018-08-26T08:00:00.000-04:00", "updated": "2020-02-22T19:09:55.810-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Sax Rohmer", "source": "Beachbum Berry's Remixed", "year": 1947 }, "categories": [ "cointreau", "creme de menthe", "curacao", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1/2 oz Lime Juice (3/4 oz)", "1 tsp Green Crème de Menthe (1/4 oz Tempus Fugit White + 1 drop green food coloring)", "1 tsp Simple Syrup (1/4 oz)", "1 tsp Orange Curacao (3/8 oz Cointreau)", "1/2 tsp Triple Sec (combined with above)", "1 oz Light Rum (1 1/2 oz Privateer Tres Aromatique Overproof White Rum)" ], "instructions": "Shake with ice, strain into a Sour glass (snifter), fill with ice, and garnish with a lime wedge speared to a green cocktail cherry (mint sprigs).", "body_text": "1/2 oz Lime Juice (3/4 oz)\n1 tsp Green Crème de Menthe (1/4 oz Tempus Fugit White + 1 drop green food coloring)\n1 tsp Simple Syrup (1/4 oz)\n1 tsp Orange Curacao (3/8 oz Cointreau)\n1/2 tsp Triple Sec (combined with above)\n1 oz Light Rum (1 1/2 oz Privateer Tres Aromatique Overproof White Rum)\nShake with ice, strain into a Sour glass (snifter), fill with ice, and garnish with a lime wedge speared to a green cocktail cherry (mint sprigs).\nSunday night after my bar shift, I decided to make a recipe that I had read about that morning as I made my way cover to cover through Beachbum Berry's\nRemixed\ncalled the Fu Manchu. The drink was created by Sax Rohmer who featured the character Fu Manchu as a villain in his books, and he wanted a green drink to capture the energy. While Rohmer crafted many version, Berry found that this 1947 one was the best. While the recipe calls for a Sour glass, it was often served in a Fu Manchu mug that has come under a lot of heat for its cultural appropriation. An Al Sotack\narticle\nin Vice's Muchies series best explained the dilemma by quoting Paul McGee, \"We're sensitive to the origins of tiki, and how it was a concept developed 80 years ago during a time when 'cultural appropriation' was not a mainstream concern in America. Some of the early tiki bars presented artifacts of Polynesian cultures outside of their sacred context and meaning, and without respect to the significance those items held in Polynesian culture. We do have some mugs with 'tiki' illustrations, but there are other mugs on the market that we don't feel comfortable using in service. For example, the Fu Manchu mug, and any hula girl or 'native babe' mugs.\"\nI probably avoided the drink due to this concern coupled with not having green crème de menthe, but I decided that the recipe was worth trying and green food coloring could solve the second issue. In the glass, the Fu Manchu delivered an orange-herbal mint bouquet that was supplemented by my choice of mint garnish. Next, lime and orange paired elegantly on the sip, and the swallow began with funky rum flavors and ended with minty herbal elements. Given how restrained and elegant Tempus Fugit's liqueur is to cheaper ones, perhaps doubling the amount and removing the simple syrup ingredient would help shift this in the right direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPAeCTOPt6Tbt5meFKSva2my3kfTLC0PCXSFsfOe9dyc414OKNFPxHCN-otz1NbhH53swAH6u_KSQsvcCt2WQa8aa3iztbaJrrnPl8kJEQoN4KnxiGSLkN2Mzmyw7iAXKpEjsK9K9qf1T/s320/fumanchu3788.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPAeCTOPt6Tbt5meFKSva2my3kfTLC0PCXSFsfOe9dyc414OKNFPxHCN-otz1NbhH53swAH6u_KSQsvcCt2WQa8aa3iztbaJrrnPl8kJEQoN4KnxiGSLkN2Mzmyw7iAXKpEjsK9K9qf1T/s800/fumanchu3788.jpg", "comment_count": 0 }, { "title": "el mariachi club", "url": "https://cocktailvirgin.blogspot.com/2018/08/el-mariachi-club.html", "published": "2018-08-27T08:00:00.000-04:00", "updated": "2018-08-27T08:00:04.730-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "kümmel", "tequila", "vermouth (dry)" ], "ingredients": [ "2 oz Blanco Tequila (Casa Noble)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Kümmel (Helbing)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Blanco Tequila (Casa Noble)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Kümmel (Helbing)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nIn thinking about the tequila-kümmel pairing from the Silver Surfer two nights prior, I wondered what it would do in a\nGeorgetown Club Cocktail\nthat Charles H. Baker, Jr. had in Guyana. Instead of white rum and falernum, the tequila-kümmel combination seemed like it would slide in well to that drink skeleton especially if complemented by some chocolate molé bitters. For a name, Andrea suggested the El Mariachi Club for mariachi music centers around the heart of tequila in Guadalajara, Jalisco. Once prepared, El Mariachi Club proffered lemon oil notes that brightened an agave and cumin nose. Next, a semi-dry white wine sip led into vegetal tequila and caraway spice flavors on the swallow with a chocolate finish. Overall, Andrea commented that this would make a great aperitif for it promoted salivation with its dry and savory elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWM5CeKsPXCGxvtyf46ygjZiGSfhUCAghe75B-mqtLgXAHAIx9cbscYvKoH4tZWQeUrPpURvBlbXSREe80Hn7J8ViTjzrdfiEaqSNvnbKnJXgo1zne53ADS4g15BPX7T-2nHs3HfCpqV0d/s320/elmariachi3790.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWM5CeKsPXCGxvtyf46ygjZiGSfhUCAghe75B-mqtLgXAHAIx9cbscYvKoH4tZWQeUrPpURvBlbXSREe80Hn7J8ViTjzrdfiEaqSNvnbKnJXgo1zne53ADS4g15BPX7T-2nHs3HfCpqV0d/s800/elmariachi3790.jpg", "comment_count": 0 }, { "title": "lost in rio", "url": "https://cocktailvirgin.blogspot.com/2018/08/lost-in-rio.html", "published": "2018-08-28T08:00:00.000-04:00", "updated": "2018-08-28T08:00:12.056-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Tim Walker", "source": "BarNotes", "year": null }, "categories": [ "bitters (Angostura)", "cachaça", "fernet-branca", "honey", "lime juice", "pineapple juice", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cachaça (Seleta Gold)", "1/2 oz Sweet Vermouth (Cocchi)", "1/4 oz Fernet Branca", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Honey Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a double old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Cachaça (Seleta Gold)\n1/2 oz Sweet Vermouth (Cocchi)\n1/4 oz Fernet Branca\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Honey Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a double old fashioned glass with a large ice cube.\nTwo Tuesdays ago, I decided to make a drink called Lost in Rio that I spotted on the\nBarNotes\napp. The recipe was crafted by bartender Tim Walker then of Asheville, NC, and the concept began with an \"urge to pair Fernet with pineapple\" and ended with a result he was quite pleased with. Once prepared, the Lost in Rio showcased a honey-floral meeting cachaça funk nose. Next, lime and honey with hints of pineapple on the sip gave way to cachaça, honey, and pineapple on the swallow with an herbal-menthol finish. Overall, the combination reminded me of a less minty, more floral, and less aggressive\nPencil Thin Mustache\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPg0sBjl6KvAiflX-A5xgz6lF2HQ3UHHpYxx_lizg5J9NDeC11qoLb5pfVKR3UdSeRQ8ZCz0B5iPXxqScgwbD5M2dAolE9N24izPgPVuTeahZf-iq559TstY3kJYVczj_kd4Q9d3ywonv/s320/lostinrio3793.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPg0sBjl6KvAiflX-A5xgz6lF2HQ3UHHpYxx_lizg5J9NDeC11qoLb5pfVKR3UdSeRQ8ZCz0B5iPXxqScgwbD5M2dAolE9N24izPgPVuTeahZf-iq559TstY3kJYVczj_kd4Q9d3ywonv/s800/lostinrio3793.jpg", "comment_count": 0 }, { "title": "jamaica snifter", "url": "https://cocktailvirgin.blogspot.com/2018/08/jamaica-snifter.html", "published": "2018-08-29T08:00:00.000-04:00", "updated": "2018-08-29T08:00:13.314-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1972 Bartender's Guide", "year": 1972 }, "categories": [ "creme de cacao", "grapefruit juice", "lime juice", "passion fruit syrup", "pimento dram", "rum", "simple syrup" ], "ingredients": [ "1/2 oz Passion Fruit Nectar (1/4 oz Passion Fruit Syrup)", "3 oz Trader Vic Navy Grog Mix (1 oz Lime Juice, 1 oz Grapefruit Juice, 3/4 oz Simple Syrup, 1/4 oz St. Elizabeth Allspice Dram)", "1/4 oz Dark Crème de Cacao (Tempus Fugit)", "1 oz Jamaican Rum (2 oz Smith & Cross)" ], "instructions": "Shake with ice, pour into a 11 oz brandy snifter, top with ice, and garnish with a mint sprig.", "body_text": "1/2 oz Passion Fruit Nectar (1/4 oz Passion Fruit Syrup)\n3 oz Trader Vic Navy Grog Mix (1 oz Lime Juice, 1 oz Grapefruit Juice, 3/4 oz Simple Syrup, 1/4 oz St. Elizabeth Allspice Dram)\n1/4 oz Dark Crème de Cacao (Tempus Fugit)\n1 oz Jamaican Rum (2 oz Smith & Cross)\nShake with ice, pour into a 11 oz brandy snifter, top with ice, and garnish with a mint sprig.\nTwo Wednesdays ago, I was perusing Trader Vic's 1972\nBartender's Guide\nwhen I spotted the Jamaica Snifter. The drink came across like a\nNavy Grog\naccented with the flavor duo of passion fruit and cacao that worked rather well in the\nBahia Sling\n. Given that Trader Vic's Navy Grog consisted of equal parts of lime juice, grapefruit juice, and simple syrup-allspice dram, I modified the recipe accordingly.\nThe Jamaica Snifter proffered mint over rum funk and allspice aromas. Next, a tropical sip shared lime, passion fruit, and grapefruit notes, and the swallow rounded things off with funky rum, chocolate, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhke4Nt6s6tx_UsLmFW1AqTLa43CCNFo04Njt53J_xbg2-1y9T29q5Jz9r3t2O8sFLGnJ_zPhTtJzys6LeFwDA2x1l5C-owWKISYhCpaOny9MptV_ohOVEeCMEYEaOAA98qeSxJIl3bpB/s320/jamaicasnifter3798.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhke4Nt6s6tx_UsLmFW1AqTLa43CCNFo04Njt53J_xbg2-1y9T29q5Jz9r3t2O8sFLGnJ_zPhTtJzys6LeFwDA2x1l5C-owWKISYhCpaOny9MptV_ohOVEeCMEYEaOAA98qeSxJIl3bpB/s800/jamaicasnifter3798.jpg", "comment_count": 0 }, { "title": "mezcalero", "url": "https://cocktailvirgin.blogspot.com/2018/08/mezcalero.html", "published": "2018-08-30T08:00:00.000-04:00", "updated": "2018-08-30T08:00:07.998-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "John Lermayer", "source": "Sweet Liberty", "year": null }, "categories": [ "aperol", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Fidencio)", "1 oz Aperol", "1 oz Blanc Vermouth (Dolin)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 oz Del Maguey Mezcal Vida (Fidencio)\n1 oz Aperol\n1 oz Blanc Vermouth (Dolin)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nAfter I finished reading\nFinding Mezcal\nby Del Maguey's Ron Cooper and spirits author Chantal Martineau, I decided to make one of the book's forty recipes that night. In tribute to recently departed bartender John Lermayer of Miami's Sweet Liberty, I selected his mezcal Negroni of sorts called the Mezcalero. Once prepared, the Mezcalero greeted the nose with grapefruit oil from the twist and orange aromas from the Aperol that both brighted the mezcal's smoke. Next, orange and white grape on the sip led into smoky mezcal and bitter orange on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswiX0Ya2274V65pOrNakTTjPBcLKYEFqLO2xIdhpLAKLTbytF5ibaPIIfvqQc5gb3Rg2tURXUqQEnbsQUxFJ7_jCb8p0pCvHCHcxUzgNXhqSTCsXA8M7JiNmSpTBo9vY4iWnUIfwHiYyJ/s320/mezcalero3802.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswiX0Ya2274V65pOrNakTTjPBcLKYEFqLO2xIdhpLAKLTbytF5ibaPIIfvqQc5gb3Rg2tURXUqQEnbsQUxFJ7_jCb8p0pCvHCHcxUzgNXhqSTCsXA8M7JiNmSpTBo9vY4iWnUIfwHiYyJ/s800/mezcalero3802.jpg", "comment_count": 0 }, { "title": "the truth", "url": "https://cocktailvirgin.blogspot.com/2018/08/the-truth.html", "published": "2018-08-31T08:00:00.000-04:00", "updated": "2018-08-31T08:00:01.422-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Mike Steele", "source": "Cedars Social", "year": null }, "categories": [ "bitters (orange)", "cynar", "punt e mes", "strega" ], "ingredients": [ "2 oz Punt e Mes", "1/2 oz Cynar", "1/2 oz Strega", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Punt e Mes\n1/2 oz Cynar\n1/2 oz Strega\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I decided to make a low proof bitter number that I had spotted on the\nBarNotes\napp -- namely the Truth by Mike Steele of Dallas' Cedars Social. With Punt e Mes as the base along with two herbal modifiers, it reminded me of some of Maks Pazuniak's drinks like the\nCharlatan\n; moreover, the Strega aspect made me think of Chris Hannah's creations like the\nRebennack\n. Once prepared, the Truth proffered orange oil with some dark notes from the Punt e Mes and Cynar poking through on the nose. Next, a sweet red grape sip with hints of orange on the sip led into bitter herbal flavors on the swallow that transitioned to Strega spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRvvjIQOpSQ4NESpxyOUfyHAtUqlpt90wPE6RxLuwAf2m8t2YulBI9_uBQYWOeYFz_XOe8kFHZzXCGkbp7lRC9Ocp0NaPwmNfHw3mAY_o51NU_3nChleATBvjzOrNWGQdyrboGLZoIR0G/s320/thetruth_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRvvjIQOpSQ4NESpxyOUfyHAtUqlpt90wPE6RxLuwAf2m8t2YulBI9_uBQYWOeYFz_XOe8kFHZzXCGkbp7lRC9Ocp0NaPwmNfHw3mAY_o51NU_3nChleATBvjzOrNWGQdyrboGLZoIR0G/s800/thetruth_ig.jpg", "comment_count": 0 }, { "title": "olmec colossal grog", "url": "https://cocktailvirgin.blogspot.com/2018/09/olmec-colossal-grog.html", "published": "2018-09-01T08:00:00.000-04:00", "updated": "2018-09-01T08:00:06.727-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "grapefruit juice", "lime juice", "pimento dram", "simple syrup", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "3/4 oz Guava Purée, Guava Nectar, or Melted Guava Jelly (Guava Jelly melted 1:1 with hot water) (*)", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "1/2 oz Simple Syrup", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.", "body_text": "2 oz Blanco Tequila (Cimarron)\n3/4 oz Guava Purée, Guava Nectar, or Melted Guava Jelly (Guava Jelly melted 1:1 with hot water) (*)\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n1/2 oz Simple Syrup\n1/4 oz Allspice Dram (Hamilton's)\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.\n(*) Perhaps 1/2 oz of either the guava purée or melted guava jelly, or 1 oz of guava nectar might work well here.\nTwo Saturdays ago, I was inspired by Trader Vic's\nOld Yellowstain\nto riff on its structure. Since Old Yellowstain is essentially a Trader Vic Navy Grog with passion fruit added and different rums, I wondered if tequila would substitute in well in grog format like how Vic transformed his Mai Tai into the\nPinky Gonzalez\n. And instead of passion fruit, I swapped the tropical fruit aspect to guava which is indigenous to Mexico; moreover, Vic occasionally called for guava jelly in his drinks such as the\nCooper's Ranch Punch\n. For a name, I was inspired by the large stone heads of Mesoamerica called the Olmec colossal heads by archeologists; I remember having my photo taken in front of a reproduction of one at Yale University's Peabody Museum in my youth, and I still recall my awe and wonder at its size.\nThe Olmec Colossal Grog showcased a grand mint bouquet over guava and vegetal agave aromas. Next, pectin-smoothed grapefruit and lime on the sip slid into tequila, guava, and allspice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmc7ZpSkGGXIS8mJ4U-lOD8-NWa9N5xp-6gfU_qGoyHFapb3hO1kTJ9OWQGcHMB5iLV7EJ0r6EQ18wpP4FNN7ZoDBADQ-ooGIouYs5wt5Fnlm1xdRNSlxjqeMoxmXSCraKBdcLMt1rlohk/s320/olmecgrog3805.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmc7ZpSkGGXIS8mJ4U-lOD8-NWa9N5xp-6gfU_qGoyHFapb3hO1kTJ9OWQGcHMB5iLV7EJ0r6EQ18wpP4FNN7ZoDBADQ-ooGIouYs5wt5Fnlm1xdRNSlxjqeMoxmXSCraKBdcLMt1rlohk/s800/olmecgrog3805.jpg", "comment_count": 0 }, { "title": "brandy crusta", "url": "https://cocktailvirgin.blogspot.com/2018/09/brandy-crusta.html", "published": "2018-09-02T08:00:00.000-04:00", "updated": "2018-09-02T08:00:07.500-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "apricot liqueur", "brandy", "grenadine", "lime juice" ], "ingredients": [ "1 jigger Brandy (2 oz Camus VS Cognac)", "2 dash Apricot Brandy (3/8 oz Giffard)", "1/2 Lime Juice (3/4 oz)", "1/2 tsp Grenadine (3/8 oz)" ], "instructions": "Shake with ice and strain into a sugar-rimmed glass; I added a wide lime twist inserted into the interior diameter of the glass.", "body_text": "1 jigger Brandy (2 oz Camus VS Cognac)\n2 dash Apricot Brandy (3/8 oz Giffard)\n1/2 Lime Juice (3/4 oz)\n1/2 tsp Grenadine (3/8 oz)\nShake with ice and strain into a sugar-rimmed glass; I added a wide lime twist inserted into the interior diameter of the glass.\nAfter my bar shift two Sunday nights ago, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted a Brandy Crusta recipe that I had never made. I probably skipped over the recipe dozens of times for we have already written up a more standard\nBrandy Crusta\nhere before, and for the longest time, I did not have wanted another one with the same name. In addition, the\nPioneers\nbook has some nonstandard Crusta recipes which frequently leave out the bitters element (the Crusta after all was the first known cocktail to contain citrus) as well as the classy citrus peel rosette or ring at the top of the glass. Here, I included the citrus peel anyways, and I probably figured that I should make this since spirit, lime, apricot liqueur, and grenadine has been a winner in drinks like the\nBermudian\n(renamed the Boston Cocktail most likely by the\nMr. Boston\nseries) and the\nCuban Cocktail #6\n.\nThis version of the Brandy Crusta greeted the nose with apricot and Cognac aromas that were brightened by the lime twist and juice. Next, lime and berry on the sip stepped aside to Cognac and apricot flavors on the swallow with tart barrel-aged notes on the finish. Overall, the combination was rather pleasant, elegant, and fruity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIo6f8IjdWKudLo5UaEIeZ0FtcooNMAqVlkkCV4tgAtRNg4mKccp32RbfHOjAGbzJQsfIDmT239__elOYHEC-33A_vRs6vevXwSbY8Ds2vDGGTJov07R0-R20SgyP7l12lSYt0h48N_SV/s320/brandycrusta3807.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIo6f8IjdWKudLo5UaEIeZ0FtcooNMAqVlkkCV4tgAtRNg4mKccp32RbfHOjAGbzJQsfIDmT239__elOYHEC-33A_vRs6vevXwSbY8Ds2vDGGTJov07R0-R20SgyP7l12lSYt0h48N_SV/s800/brandycrusta3807.jpg", "comment_count": 0 }, { "title": "nightjar", "url": "https://cocktailvirgin.blogspot.com/2018/09/nightjar.html", "published": "2018-09-03T08:00:00.000-04:00", "updated": "2018-09-03T08:00:08.952-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Chickadee", "year": null }, "categories": [ "#other", "amaro", "scotch", "st. germain" ], "ingredients": [ "2 oz Pineapple-infused White Horse Scotch (*)", "3/4 oz S. Maria al Monte Amaro", "1/4 oz St. Germain Elderflower Liqueur" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a pineapple leaf.", "body_text": "2 oz Pineapple-infused White Horse Scotch (*)\n3/4 oz S. Maria al Monte Amaro\n1/4 oz St. Germain Elderflower Liqueur\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a pineapple leaf.\n(*) Equal parts by weight Scotch and pineapple chunks left to infuse.\nTwo Mondays ago, I made my way down to the Drydock area of Boston's Seaport neighborhood to pay a visit to Chickadee that had just opened up two or three weeks before. For a drink, I requested the Nightjar that was a collective work of the whole bar team. I soon learned that the pineapple element in the ingredients list was an infusion, and this made me think of the\nMr. Hoy\ncrafted by one of Chickadee's owners, Ted Kilpatrick while at No. 9 Park years ago. Like the\nBittere Mout\n, this paired S. Maria al Monte with St. Germain; a similar elegant effect has been utilized with Cynar in recipes like the\nAlto Cucina\nas well. Once prepared, the Nightjar gave forth a dark herbal and menthol nose that preceded a semi-sweet caramel sip with light touches of pineapple. Next, the swallow began with the Scotch and ended with bitter and floral flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LyoQsYLFVurULQWLGtyzpsD12yH-GOFKdG6d_FDNazC9Gosg6-vqdoWiTziNSxqHS0Cyj1XgUyVz6BefoRU8pfhV4zXk6sAGH_6EQpyPwDlJd3tpVbSglXo8le5OTmhW0yXBhyVKBzNE/s320/nightjar3809.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LyoQsYLFVurULQWLGtyzpsD12yH-GOFKdG6d_FDNazC9Gosg6-vqdoWiTziNSxqHS0Cyj1XgUyVz6BefoRU8pfhV4zXk6sAGH_6EQpyPwDlJd3tpVbSglXo8le5OTmhW0yXBhyVKBzNE/s800/nightjar3809.jpg", "comment_count": 0 }, { "title": "lemon drop crusta", "url": "https://cocktailvirgin.blogspot.com/2018/09/lemon-drop-crusta.html", "published": "2018-09-04T08:00:00.000-04:00", "updated": "2018-09-04T08:00:09.731-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "bitters (orange)", "cointreau", "lemon juice", "simple syrup", "vodka" ], "ingredients": [ "2 oz Vodka (Ketel One)", "3/4 oz Lemon Juice", "3/8 oz Orange Liqueur (Cointreau)", "3/8 oz Simple Syrup", "2 dash Citrus Bitters (1 dash Regan's Orange, 1 dash Berg & Hauck's Lemon)" ], "instructions": "Shake with ice, strain into a narrow-diameter glass rimmed with sugar, and garnish with a long, wide lemon swath wrapped around the interior diameter of the glass.", "body_text": "2 oz Vodka (Ketel One)\n3/4 oz Lemon Juice\n3/8 oz Orange Liqueur (Cointreau)\n3/8 oz Simple Syrup\n2 dash Citrus Bitters (1 dash Regan's Orange, 1 dash Berg & Hauck's Lemon)\nShake with ice, strain into a narrow-diameter glass rimmed with sugar, and garnish with a long, wide lemon swath wrapped around the interior diameter of the glass.\nOn Saturday night two weeks ago, I was working the front bar at River Bar with my coworker Peaches when a ticket came in for a trio of Lemon Drops. I enthusiastically demanded to do the ticket that Peaches had pulled which amused one of our industry guests. Peaches was already familiar with my joy in making this drink despite my general hating to rim glasses with salt or sugar save for Crustas and Sidecars; however, our bar guest found it quite entertaining. I explained the circumstances of my first Lemon Drop: I went with my friend to go hangout with his girlfriend at the bar around the corner from her house, namely the B-Side Lounge circa 1999, before continuing on to a party nearby. The B-Side has been cited as the birthplace of the Boston cocktail renaissance and my visit was within the first year or so of it being open. At the time, I rarely drank cocktails save for club drinks like the Mind Eraser and\nRed Death\nand the occasional Manhattan when I needed to be a bit more business like. Therefore, when my friend's girlfriend ordered a Lemon Drop from the waitress, I panicked and said that I would have one too. And it was good -- with fresh lemon juice and a fancy sugared rim, it was a step up from the drink culture around town. Though I cannot recall having another in the next nearly two decades, I have made plenty for guests at various establishments.\nMy industry bar guest after taking a photo of me and posting it with the hashtag #fredloveslemondrops suggested that I ought to write up the drink on the blog. At first I thought about non-ironically revisiting the Lemon Drop; however, it seemed a touch out of place even if I could explain it as a vodka Chelsea Sidecar (or a Vodka Sour). So I got to thinking, and it dawned on me that the drink already has a sugared rim like the Crusta, so why not add some bitters and a wide citrus swath garnish? That way I could take the infamous 1970s neo-classic crafted at Henry Africa's Bar in San Francisco and give it some dignity by crossing it with the 1852 Crusta. Once prepared, the Lemon Drop Crusta sang out with lemon oil aromas to the nose. Next, lemon with hints of orange filled the sip, and the swallow continued on with the lemony flavors along with spiritous notes from the vodka. Like my first Lemon Drop, this was still rather good. While I cannot say complex or dynamic, it had a solid structure that I also witnessed in the\nCasper Sour\nthat utilized a quality rice wine vinegar as the acid source.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTSvJpk2wVaUr4F4D_sSPfMIqfpf5VdJFpmxO4Eegm1tO6-QD-l433q9BN82YUbqoieRQDsP2tZv_KkDhCMcSjqEfiRUeGCLE8tfRPFAcxr4-aJtEBHW09__-aOTJzsTqnNl5U6ocy9nN/s320/lemondropcrusta3813.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTSvJpk2wVaUr4F4D_sSPfMIqfpf5VdJFpmxO4Eegm1tO6-QD-l433q9BN82YUbqoieRQDsP2tZv_KkDhCMcSjqEfiRUeGCLE8tfRPFAcxr4-aJtEBHW09__-aOTJzsTqnNl5U6ocy9nN/s800/lemondropcrusta3813.jpg", "comment_count": 0 }, { "title": "wavecrasher", "url": "https://cocktailvirgin.blogspot.com/2018/09/wavecrasher.html", "published": "2018-09-04T10:00:00.000-04:00", "updated": "2018-09-04T10:00:03.404-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "bitters (Peychaud's)", "galliano", "lime juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Don Papa Rum", "1/2 oz Cruzan Blackstrap Rum", "3 oz Pineapple Juice", "1 oz Lime Juice", "1/2 oz Galliano", "3/4 oz Simple Syrup" ], "instructions": "Blend with 8 oz crushed ice, pour into a glass, and garnish with a pineapple wedge, lime wheel, and drops of both Angostura and Peychaud's Bitters. And a paper flamingo if available.", "body_text": "2 oz Don Papa Rum\n1/2 oz Cruzan Blackstrap Rum\n3 oz Pineapple Juice\n1 oz Lime Juice\n1/2 oz Galliano\n3/4 oz Simple Syrup\nBlend with 8 oz crushed ice, pour into a glass, and garnish with a pineapple wedge, lime wheel, and drops of both Angostura and Peychaud's Bitters. And a paper flamingo if available.\nTwo Tuesdays ago was the USBG Boston's annual \"pool party,\" and this year instead of taking over a pool at a condo complex or other, we held it at a member's house out in Winthrop located half a block from the beach (also known as the large pool with sharks). After the inaugural round of blender drinks, I was nominated to craft the next round. While there were plenty of donated spirits, I had to search out modifiers. When I spotted the long, weapon-like Galliano bottle in a crate off to the side, I knew that was the direction to go in. After spying the pineapple juice and the blackstrap rum, I decided on working the Galliano into a\nJungle Bird\n/\nPago Pago\n-like structure. Galliano with its elegant vanilla and star anise notes has found its way into classic Tiki drinks like the\nSundowner\nand more modern ones like the\nMaitalia\n, and the name Sundowner made me call this one the Winthrop Wavecrasher at first before I shorted it down to merely the Wavecrasher. I later realized that I had crafted something similar to the\nBarracuda\nwith extra pineapple juice in place of that 1970s drink's sparkling wine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1zBCCAKhT44yl9uvEp8UqfpQZbImblei1x2ZlgFCbH9v22NiS8jGwO48Rgtq_8AjYocbEvViQVicTiGwnVy6rK3paHVSTKfTmg2y4BaQxDysRKG_gDpGkVVmgAbnPMV02XupJ2bLEiQi/s320/wavecrasher.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1zBCCAKhT44yl9uvEp8UqfpQZbImblei1x2ZlgFCbH9v22NiS8jGwO48Rgtq_8AjYocbEvViQVicTiGwnVy6rK3paHVSTKfTmg2y4BaQxDysRKG_gDpGkVVmgAbnPMV02XupJ2bLEiQi/s800/wavecrasher.jpg", "comment_count": 0 }, { "title": "tooth & nail", "url": "https://cocktailvirgin.blogspot.com/2018/09/tooth-nail.html", "published": "2018-09-05T08:00:00.000-04:00", "updated": "2018-09-05T08:00:04.391-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Scott Diaz", "source": "ShakeStir", "year": null }, "categories": [ "amer picon", "bitters (other)", "cynar", "drambuie", "scotch" ], "ingredients": [ "2 oz Scotch (Famous Grouse)", "1/2 oz Drambuie", "1/2 oz Cynar", "1/4 oz Amer Picon (Torani Amer)", "2 dash Peach Bitters (Fee's)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube. ShakeStir", "body_text": "2 oz Scotch (Famous Grouse)\n1/2 oz Drambuie\n1/2 oz Cynar\n1/4 oz Amer Picon (Torani Amer)\n2 dash Peach Bitters (Fee's)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nAfter our adventures in Winthrop followed by dinner, I was in the mood for a nightcap to round out the day. My recipe search led me to\nShakeStir\nwhere I spotted the Tooth & Nail. The drink was Seattle bartender Scott Diaz's bitter take on the Rusty Nail that reminded me of Ames Street's\nBitter Nail\n. Once mixed, the Tooth & Nail proffered a Scotch, honey, and herbal-orange aroma. Next, caramel and honey on the sip gave way to Scotch and bitter orange flavors on the swallow with a lingering peach and Cynar's herbal funk finish. Over time, the balance became softer and more approachable with the ice melt.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_W5gLpxPXZ4yeIuSREPS3hqk3viu2XfYSvG4HFRDwIYretHUAs8EhbrJxmZFTuYVdSLdpuUSvU1WaWe8LB9XVQ1G75U1zEbeH2E8pe9qD0RZYEPPzQXF5xEj6zbMzxhUoR0IswchXEmY/s320/toothnail3815.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_W5gLpxPXZ4yeIuSREPS3hqk3viu2XfYSvG4HFRDwIYretHUAs8EhbrJxmZFTuYVdSLdpuUSvU1WaWe8LB9XVQ1G75U1zEbeH2E8pe9qD0RZYEPPzQXF5xEj6zbMzxhUoR0IswchXEmY/s800/toothnail3815.jpg", "comment_count": 0 }, { "title": "cobra kai", "url": "https://cocktailvirgin.blogspot.com/2018/09/cobra-kai.html", "published": "2018-09-05T10:00:00.000-04:00", "updated": "2018-09-05T10:00:08.646-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "cointreau", "falernum", "lime juice", "passion fruit syrup", "vermouth (dry)" ], "ingredients": [ "2 1/2 oz Dry Vermouth (Noilly Prat)", "1 oz Lime Juice", "1/2 oz Orange Liqueur (Cointreau)", "1/2 oz Passion Fruit Syrup", "1/2 oz Falernum (Velvet)", "1 dash Absinthe (1 bsp Butterfly)", "1 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and a citrus peel snake.", "body_text": "2 1/2 oz Dry Vermouth (Noilly Prat)\n1 oz Lime Juice\n1/2 oz Orange Liqueur (Cointreau)\n1/2 oz Passion Fruit Syrup\n1/2 oz Falernum (Velvet)\n1 dash Absinthe (1 bsp Butterfly)\n1 dash Angostura Bitters\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and a citrus peel snake.\nTwo Wednesdays ago, I decided to make a low proof riff on the\nCobra\nand\nCobra's Fang\nusing dry vermouth in place of the rums. Moreover, I utilized Paul McGee's\nconcept\nof replacing orange juice with curaçao or other orange liqueur, and I incorporated the falernum from the Cobra's Fang but left out the grenadine à la the Cobra. For a name, I went with a\nKarate Kid\nreference of the Cobra Kai with classic Tiki venues such as the Mai Kai also in mind. Once prepared, the Cobra Kai greeted the nose with a mint, lime, and anise bouquet. Next, a semi-dry lime and white grape sip shared a hint of passion fruit, and the swallow offered orange and passion fruit flavors with a mixed spice finish that included clove and anise notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbsPNLby1xbhPmoXjg5dFgyjlJjJ6Ue3AiKC9Xr1XwT1VgGZnR2EPEO2DmB9CDlGOuqdtyqlB7xpv33CoVTHFV0UeabC2O6AwWLL4Q9jqV_MNSOR9XoZxPn1hlkOIMvN9ui8Uil485Vh_/s320/cobrakai3817.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbsPNLby1xbhPmoXjg5dFgyjlJjJ6Ue3AiKC9Xr1XwT1VgGZnR2EPEO2DmB9CDlGOuqdtyqlB7xpv33CoVTHFV0UeabC2O6AwWLL4Q9jqV_MNSOR9XoZxPn1hlkOIMvN9ui8Uil485Vh_/s800/cobrakai3817.jpg", "comment_count": 1 }, { "title": "hurricane proof", "url": "https://cocktailvirgin.blogspot.com/2018/09/hurricane-proof.html", "published": "2018-09-06T08:00:00.000-04:00", "updated": "2018-09-06T08:00:02.616-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Brad Smith", "source": "Latitude 29", "year": null }, "categories": [ "galliano", "genever", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Bols Genever", "3/4 oz Dark Rum (Plantation Original Dark)", "1/4 oz Galliano", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Purée (3/4 oz Passion Fruit Syrup)", "3/4 oz Simple Syrup (Combined with above)" ], "instructions": "Shake with ice and strain over crushed ice.", "body_text": "1 oz Bols Genever\n3/4 oz Dark Rum (Plantation Original Dark)\n1/4 oz Galliano\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Purée (3/4 oz Passion Fruit Syrup)\n3/4 oz Simple Syrup (Combined with above)\nShake with ice and strain over crushed ice.\nWhile searching for Galliano-containing Tiki drinks in crafting the Wavecrasher, I stumbled upon an\narticle\nin\nMaxim\nof riffs on classic New Orleans cocktails. Perhaps the article was sponsored by the Bols company for there were many Bols Genever and Galliano recipes inside. Luckily, I am a fan of both, and I was drawn in by the\nHurricane\nvariation crafted by Brad Smith of Latitude 29 called Hurricane Proof. Actually, the recipe seemed closer to the\nHurricane Buster\ngiven the split base spirit and the liqueur aspects.\nHurricane Proof met the nose with a malt, lime, and passion fruit bouquet. Next, caramel, lime, and passion fruit on the sip led into malty Genever, rum, passion fruit, vanilla, anise, and the Genever's wormwood note on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_agmrOMvhJBwIsi1ovKU7-LAt90t2d2laFZit3UrUPrFoX3A6pUjoMIgUdPIumrWMGFUgBPuWH3-sIaN_IjLoCVVKiBhP-stQdQa3DgvKY4Mtww9Laci_R1DH5LDr3JtyjRVZhXzejjfY/s320/hurricaneproof3820.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_agmrOMvhJBwIsi1ovKU7-LAt90t2d2laFZit3UrUPrFoX3A6pUjoMIgUdPIumrWMGFUgBPuWH3-sIaN_IjLoCVVKiBhP-stQdQa3DgvKY4Mtww9Laci_R1DH5LDr3JtyjRVZhXzejjfY/s800/hurricaneproof3820.jpg", "comment_count": 0 }, { "title": "beachcomber's punch", "url": "https://cocktailvirgin.blogspot.com/2018/09/beachcombers-punch.html", "published": "2018-09-07T08:00:00.000-04:00", "updated": "2018-09-07T08:00:06.054-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "blend", "attribution": { "creator": "Donn Beach", "source": "Donn Beach's original Hollywood bar", "year": 1930 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "grapefruit juice", "lime juice", "pastis", "rum", "simple syrup" ], "ingredients": [ "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Apricot Brandy (Combier)", "1/2 oz Simple Syrup", "1 1/2 oz Demerara Rum (El Dorado 5 Year0", "1 dash Angostura Bitters", "6 drop Pernod (Butterfly Absinthe)" ], "instructions": "Blend with 6 oz crushed ice for 5 seconds and pour into a flute glass (whip shake and pour into a Tiki mug). Top with ice (crushed) and garnish with a mint sprig.", "body_text": "1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Apricot Brandy (Combier)\n1/2 oz Simple Syrup\n1 1/2 oz Demerara Rum (El Dorado 5 Year0\n1 dash Angostura Bitters\n6 drop Pernod (Butterfly Absinthe)\nBlend with 6 oz crushed ice for 5 seconds and pour into a flute glass (whip shake and pour into a Tiki mug). Top with ice (crushed) and garnish with a mint sprig.\nTwo Fridays ago, I ventured into Beachbum Berry's\nRemixed\nand spotted the Beachcomber's Punch crafted by Donn Beach at his original Hollywood bar back in the 1930s. The combination seemed like a more fruit-driven and less spice precursor to the 1950s\nJet Pilot\n, so I was curious to give it a whirl. Once prepared, the Beachcomber's Punch displayed a mint aroma over apricot and rum notes. Next, a rich lime, caramel, and grapefruit sip slid into rum, apricot, and clove-anise spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g1eb22uZZrOo-IM__tCg5Nx7laq8srfxkoP1roZ_6GAvJnzNAFu7XBWjk3FN2i7es4-jJ8mV8CkkQAgomj2u59E7JXSK6tzVcxGf4AAiHuJpN1JU-Vtd3AThD5HOCTia01XY01whSIBT/s320/beachcomberpunch3822.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g1eb22uZZrOo-IM__tCg5Nx7laq8srfxkoP1roZ_6GAvJnzNAFu7XBWjk3FN2i7es4-jJ8mV8CkkQAgomj2u59E7JXSK6tzVcxGf4AAiHuJpN1JU-Vtd3AThD5HOCTia01XY01whSIBT/s800/beachcomberpunch3822.jpg", "comment_count": 0 }, { "title": "diplomat's son", "url": "https://cocktailvirgin.blogspot.com/2018/09/diplomats-son.html", "published": "2018-09-08T08:00:00.000-04:00", "updated": "2018-09-08T08:00:02.298-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Daren Swisher", "source": "JM Curley", "year": 2014 }, "categories": [ "campari", "pineapple juice", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Diplomatico Gran Reserva Rum (Reserva Exclusiva)", "1 oz Blanc Vermouth (Dolin)", "1/4 oz Campari", "1/4 oz Pineapple Juice" ], "instructions": "Stir with ice and strain into a cocktail coupe. ShakeStir", "body_text": "1 1/2 oz Diplomatico Gran Reserva Rum (Reserva Exclusiva)\n1 oz Blanc Vermouth (Dolin)\n1/4 oz Campari\n1/4 oz Pineapple Juice\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I wanted something stirred to sip on so I opted for a rum drink that I had spotted on\nShakeStir\n. The recipe was the Diplomat's Son that Boston bartender Daren Swisher crafted while at JM Curley circa 2014 for a competition on that website. Daren explained his idea as, \"Inspired by the stirred classic\nEl Presidente\nand [the] dark rum, pineapple, Campari combination of the\nJungle Bird\n. It uses the Diplomatico Reserva with the new Carpano Bianco and small portions of Campari for bitterness and balance and fresh, unsweetened pineapple juice for acid, sweetness, and body.\"\nThe Diplomat's Son proffered dark rum, bitter orange, and hints of pineapple to the nose. Next, caramel, white grape, and pineapple on the silky sip led into dark rum and bitter orange flavors on the swallow with a tropical orange-pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nfcPIUUd32bsB5SNh4FqLa2-AAMW272N4V9xpkV-M_IvigtHdW4n9gGh3Xg4YmBAKMqn54JYWCe3sy899AadtGbjImta3hNH8qksDQYEIzZcz4kO2612R3bATno4DvYnK_b4J9O5WwdP/s320/diplomatson3823.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nfcPIUUd32bsB5SNh4FqLa2-AAMW272N4V9xpkV-M_IvigtHdW4n9gGh3Xg4YmBAKMqn54JYWCe3sy899AadtGbjImta3hNH8qksDQYEIzZcz4kO2612R3bATno4DvYnK_b4J9O5WwdP/s800/diplomatson3823.jpg", "comment_count": 0 }, { "title": "immigrant song", "url": "https://cocktailvirgin.blogspot.com/2018/09/immigrant-song.html", "published": "2018-09-09T08:00:00.000-04:00", "updated": "2018-09-09T08:00:04.098-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jessica Sanders", "source": "Drink.Well", "year": 2016 }, "categories": [ "apricot liqueur", "aquavit", "bitters (other)", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Old Overholt)", "3/4 oz Linie Aquavit (North Shore Private Reserve Aquavit)", "1/2 oz Amontillado Sherry (Grant's La Garrocha)", "1/4 oz Apricot Liqueur (Combier)", "2 dash Celery Bitters (" ], "instructions": "Stir with ice, strain into a ice-filled rocks glass (cocktail coupe sans ice), and garnish with a lemon twist.", "body_text": "1 1/4 oz Rye Whiskey (Old Overholt)\n3/4 oz Linie Aquavit (North Shore Private Reserve Aquavit)\n1/2 oz Amontillado Sherry (Grant's La Garrocha)\n1/4 oz Apricot Liqueur (Combier)\n2 dash Celery Bitters (\nhousemade\n)\nStir with ice, strain into a ice-filled rocks glass (cocktail coupe sans ice), and garnish with a lemon twist.\nFor the cocktail hour two Sundays ago, I reached for\nFood & Wine: Cocktails 2016\nand landed upon the Immigrant Song by Jessica Sanders of Drink.Well in Austin. Once stirred and strained, the drink proffered a lemon aroma from the twist with light apricot notes from the liqueur. Next, a dry grape with hints of orchard fruit on the sip transitioned into rye, nutty sherry, and apricot on the swallow with a herbal-vegetal finish of celery and dill.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVDPCLh4RqqlZOG0dSF_YpLzm7KitY8K8FBMUwtCSOsaKf7TOItU-hfuayLWDIH-i4qKMX3JiQiex6pxetUd-p5DxqGE8I4zmAph4eeNzj_1Tg7brzowH8IvoeZ9ZRBYOWpkNfapFbtyH/s320/immigrantsong3827.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVDPCLh4RqqlZOG0dSF_YpLzm7KitY8K8FBMUwtCSOsaKf7TOItU-hfuayLWDIH-i4qKMX3JiQiex6pxetUd-p5DxqGE8I4zmAph4eeNzj_1Tg7brzowH8IvoeZ9ZRBYOWpkNfapFbtyH/s800/immigrantsong3827.jpg", "comment_count": 1 }, { "title": "south side swizzle", "url": "https://cocktailvirgin.blogspot.com/2018/09/south-side-swizzle.html", "published": "2018-09-10T08:00:00.000-04:00", "updated": "2018-09-10T08:00:03.059-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "8-10 leaf Mint", "3/4 oz Simple Syrup", "3/4 oz Lemon Juice", "2 oz Gin (Beefeater)" ], "instructions": "Muddle the mint leaves in simple syrup in a Collins glass, add rest of the ingredients, fill with crushed ice, and swizzle to mix and chill. Add 5-6 dash Angostura Bitters, top with crushed ice, and swizzle in the bitters. Garnish with mint sprigs and add a straw.", "body_text": "8-10 leaf Mint\n3/4 oz Simple Syrup\n3/4 oz Lemon Juice\n2 oz Gin (Beefeater)\nMuddle the mint leaves in simple syrup in a Collins glass, add rest of the ingredients, fill with crushed ice, and swizzle to mix and chill. Add 5-6 dash Angostura Bitters, top with crushed ice, and swizzle in the bitters. Garnish with mint sprigs and add a straw.\nAfter getting home from Oscar Miszlai's inaugural Monday night industry night at Silvertone, I wanted to utilize some of the mint growing rampantly in my garden. My mind thought about drinks shaken with mint like the\nSouth Side\nand ones where the mint was muddled in like the\nQueen's Park Swizzle\n. Moreover, I became inspired by the simplicity of riffs in Sasha Petraske's\nRegarding Cocktails\n, so I decided to craft the South Side meeting the Queen's Park Swizzle. The end result later reminded me the\nHyde Park Swizzle\nalbeit with different citrus and bitters.\nThe South Side Swizzle greeted the senses with mint, lemon, and clove aromas. Next, lemon on the sip moved into gin's pine and citrussy spice along with mint's herbal flavors on the swallow. Finally, as the bitters layer entered the equation, the swallow became more dominated by clove and mint notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqNUnrh49n7BPHQ3GMwgTZOtW5oZJW01VIvDGUmYZVHVWXLIoNeUQe0LRfUrU3NQKTJJz6KBeEeRR25Abzo7mFOmVAVm7_5-5Sxjet3cuyaLA14kpANZEGQPcEFZO2cndQjCo1Wkla97j/s320/southsideswizzle3828.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqNUnrh49n7BPHQ3GMwgTZOtW5oZJW01VIvDGUmYZVHVWXLIoNeUQe0LRfUrU3NQKTJJz6KBeEeRR25Abzo7mFOmVAVm7_5-5Sxjet3cuyaLA14kpANZEGQPcEFZO2cndQjCo1Wkla97j/s800/southsideswizzle3828.jpg", "comment_count": 0 }, { "title": "vieux chapeau", "url": "https://cocktailvirgin.blogspot.com/2018/09/vieux-chapeau.html", "published": "2018-09-11T08:00:00.000-04:00", "updated": "2018-09-11T08:00:04.254-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Heather Mojer", "source": "Café du Pays", "year": null }, "categories": [ "benedictine", "brandy", "mezcal", "quinquina" ], "ingredients": [ "1 oz Armagnac (Larrissingle VSOP)", "1 oz Mezcal (Fidencio)", "1 oz Byrrh Grand Quinquina", "1/4 oz Benedictine", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with absinthe (Versinthe).", "body_text": "1 oz Armagnac (Larrissingle VSOP)\n1 oz Mezcal (Fidencio)\n1 oz Byrrh Grand Quinquina\n1/4 oz Benedictine\n1 pinch Salt\nStir with ice and strain into a rocks glass pre-rinsed with absinthe (Versinthe).\nTwo Tuesdays ago, I received my new issue of\nImbibe Magazine\nand I was lured in by Amanda Schuster's article on Byrrh Grand Quinquina. At the end of the article were three recipes, and one of which was crafted by Heather Mojer of Café du Pays in Cambridge, MA. Her drink was a Vieux Carré riff called the Vieux Chapeau or \"Old Hat.\" Once prepared, the drink gave forth a smoke and anise bouquet that led into a grape-forward sip. Next, brandy, vegetal agave, and herbal complexity filled the swallow that ended with quinine and hint of minerality on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpS_ZROEGPe2JG_tSaE5oliU-iG5gx3RPi1NBmZtj5JbDIgTuPH4k-Ta8t4cmnTfS4nz5JPczBCsd2uXPBY5rM8drdhGBi9pr9j4y7gwwp1JExlE0v-XHaKZmTvB1ru7DnbtfvGHgQEdc/s320/vieuxchapeau3830.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpS_ZROEGPe2JG_tSaE5oliU-iG5gx3RPi1NBmZtj5JbDIgTuPH4k-Ta8t4cmnTfS4nz5JPczBCsd2uXPBY5rM8drdhGBi9pr9j4y7gwwp1JExlE0v-XHaKZmTvB1ru7DnbtfvGHgQEdc/s800/vieuxchapeau3830.jpg", "comment_count": 0 }, { "title": "blue hawaii", "url": "https://cocktailvirgin.blogspot.com/2018/09/blue-hawaii.html", "published": "2018-09-12T08:00:00.000-04:00", "updated": "2018-09-12T08:00:02.540-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": null, "source": "Beachbum Berry's Remixed", "year": null }, "categories": [ "cream", "curacao", "lemon juice", "pineapple juice", "simple syrup", "vodka" ], "ingredients": [ "2 oz Pineapple Juice", "3/4 oz Lemon Juice", "3/4 oz Blue Curaçao (3/4 oz Cointreau + 1 drop blue food coloring)", "1/4 oz Simple Syrup", "1/2 tsp Cream (1/4 oz Soy Milk)", "1 1/2 oz Vodka (Bak Bison Grass)" ], "instructions": "Shake with crushed ice and pour into a tall glass (snifter).", "body_text": "2 oz Pineapple Juice\n3/4 oz Lemon Juice\n3/4 oz Blue Curaçao (3/4 oz Cointreau + 1 drop blue food coloring)\n1/4 oz Simple Syrup\n1/2 tsp Cream (1/4 oz Soy Milk)\n1 1/2 oz Vodka (Bak Bison Grass)\nShake with crushed ice and pour into a tall glass (snifter).\nTwo Wednesdays ago, I decided to make the Blue Hawaii recipe that appeared in Beachbum Berry's\nRemixed\n. What got me thinking about this drink was receiving a request for one a few weeks back, and my fellow bartender Peaches and I brainstormed on how to make one. Honestly, I had never made one or had one (but have read various recipes) before; since the guest fell in love with them on vacation, we wanted to get it right. Without looking it up, we decided on this recipe minus the dairy. After the shift, Peaches and I messaged back and forth about the drink and the various recipes out there. The recipe that we both honed in on was Beachbum's, and his was a 1980s version of the 1950s drink named after the Elvis movie from earlier in that decade.\nLacking the bottom shelf blue curaçao at home that I had at work, I simulated things with Cointreau and a drop of blue food coloring that had worked in the past. In the glass, the Blue Hawaii pleased the senses with a pineapple and orange aroma. Next, lemon, orange, and a hint of tropical notes on the sip led into pineapple and orange on the swallow. Indeed, the swallow would have been more intriguing if I went with one of the modern variations that split the base spirit with white rum; however, the Blue Hawaii in my mind is a vodka drink just like the\nChi\nChi\n. Instead, I compromised with a bison grass-flavored vodka that donated a light cinnamon-like spice to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ven5GJsXhnxkvYoHmNDCL_YyxaS5-yh1zf34IrqAhiSXpW7WG9vNcfgd6zJ5Jt4M0aII0prIJ2QTyjqQCFPzCb19aAF1Jkc-qLN4D5jsYpFUcWlj_TKyi7LdAgdYhPJYz0fp36mj3f5g/s320/bluehawaii3833.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ven5GJsXhnxkvYoHmNDCL_YyxaS5-yh1zf34IrqAhiSXpW7WG9vNcfgd6zJ5Jt4M0aII0prIJ2QTyjqQCFPzCb19aAF1Jkc-qLN4D5jsYpFUcWlj_TKyi7LdAgdYhPJYz0fp36mj3f5g/s800/bluehawaii3833.jpg", "comment_count": 0 }, { "title": "flight deck", "url": "https://cocktailvirgin.blogspot.com/2018/09/flight-deck.html", "published": "2018-09-13T08:00:00.000-04:00", "updated": "2018-09-13T08:00:00.835-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "becherovka", "bitters (other)", "gin", "lemon juice", "maraschino" ], "ingredients": [ "1 oz Monkey 47 Gin (Martin Miller Westbourne)", "1 oz Becherovka", "1/2 oz Lemon Juice", "1/4 oz Maraschino Liqueur (Luxardo)", "2 dash 18.21 Ginger-Lemon Tincture (Berg & Hauck's Lemon Bitters)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Monkey 47 Gin (Martin Miller Westbourne)\n1 oz Becherovka\n1/2 oz Lemon Juice\n1/4 oz Maraschino Liqueur (Luxardo)\n2 dash 18.21 Ginger-Lemon Tincture (Berg & Hauck's Lemon Bitters)\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I was excited to make a recipe from Sother Teague's new book,\nI'm Just Here for the Drinks\n. The one I selected from the half of the book that I had read was an\nAviation\nriff called the Flight Deck that lacked the blue color and floral notes from the crème de violette version. Instead, it took things on a more spiced route by splitting the gin with Becherovka, and this reminded me of Eastern Standard's recipes like the\nMetamorphosis\nand\nKysely\nwhere they subbed all of the base spirit for this Czech liqueur.\nOnce I had prepared Sother's riff, it offered up pine, cinnamon, and lemon aromas to the nose. Next, lemon with a hint of cherry on the sip transitioned to juniper, nutty Maraschino, cinnamon, and ginger flavors on the swallow with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIqAUtHWQi5lOCbtJa6wXdI3hBVNmGEwfIec576mMNK7yiPZJ7A2j5nz6eS2RcFIbDhQleHttgGSeJhdETe998ul7qm6UFF1PCBI7DoRrfY2EsVwle2YWsQNb99O84p9-BW12zG2TRxX7/s320/flightdeck3835.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIqAUtHWQi5lOCbtJa6wXdI3hBVNmGEwfIec576mMNK7yiPZJ7A2j5nz6eS2RcFIbDhQleHttgGSeJhdETe998ul7qm6UFF1PCBI7DoRrfY2EsVwle2YWsQNb99O84p9-BW12zG2TRxX7/s800/flightdeck3835.jpg", "comment_count": 0 }, { "title": "in the middle of a foggy sea", "url": "https://cocktailvirgin.blogspot.com/2018/09/in-middle-of-foggy-sea.html", "published": "2018-09-14T08:00:00.000-04:00", "updated": "2018-09-14T08:00:09.552-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "kahlua", "lemon juice", "pineapple juice", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Amontillado Sherry (La Garrocha)", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1 1/2 oz Pineapple Juice", "1 oz Lemon Juice", "1/2 oz Coffee Liqueur (Kahlua)", "1/2 oz Cinnamon Syrup" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with Tiki intent. Here, I garnished with mind sprigs, but a pineapple wedge and freshly grated coffee beans or nutmeg might work even better.", "body_text": "1 1/2 oz Amontillado Sherry (La Garrocha)\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1 1/2 oz Pineapple Juice\n1 oz Lemon Juice\n1/2 oz Coffee Liqueur (Kahlua)\n1/2 oz Cinnamon Syrup\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with Tiki intent. Here, I garnished with mind sprigs, but a pineapple wedge and freshly grated coffee beans or nutmeg might work even better.\nOn\nInstagram\n, one of my friends made my\nSherry Tonga\n, and he inquired about other sherry Tiki ideas since he liked that one so much. After listing out the ones that I and others have conjured up, I was inspired to try my hand at another. Instead of the Sherry Tonga's Amontillado, I went back to the à la minute cream sherry of dry and nutty Amontillado or Oloroso balanced by a minor part of sweet and raisiny Pedro Ximenez that I utilized in the\nSherry Mai Tai\n. The dark and rich notes of Pedro Ximinez made me think of pairing it with coffee, and I decided upon the\nMr. Bali Hai\nas a starting point. Besides swapping the rums for the sherries, I added a spice note by changing the simple to cinnamon syrup and changed some of the proportions. For a name, I harkened back to the play\nThe South Pacific\nwhere the \"Bali Hai\" was one of the songs. The first verse was, \"Most people live on a lonely island/Lost in the middle of a foggy sea/Most people long for another island/One where they know they will like to be.\" Therefore, I dubbed this one In the Middle of a Foggy Sea with the hopes that a low ABV number might help to make the sea a little less foggy.\nIn the mug, the libation gave forth mint aromas over coffee, cinnamon, nutty, and cherry-grape notes. Next, lemon, pineapple, and hints of dark roast on the sip gave way to nutty, raisiny, coffee, chocolate, and cinnamon flavors on the swallow. Indeed, the coffee, Pedro Ximenez, and cinnamon trio worked splendidly with each other, and all of these notes were complemented by the pineapple as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAYbWhPXjy_wFoAYVjhq0n4No1wcnR4h3iKv4hHes6SYZDLU6So7pXgphOMzgLjdyyi1DRsrAEPD3fVBoh79aczRMUH0ZrAWbqo5KQ7UEIn2_7NyuZMrUewfj87XlQgKiteAbuR29wpgb/s320/foggysea3837.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAYbWhPXjy_wFoAYVjhq0n4No1wcnR4h3iKv4hHes6SYZDLU6So7pXgphOMzgLjdyyi1DRsrAEPD3fVBoh79aczRMUH0ZrAWbqo5KQ7UEIn2_7NyuZMrUewfj87XlQgKiteAbuR29wpgb/s800/foggysea3837.jpg", "comment_count": 2 }, { "title": "via vero", "url": "https://cocktailvirgin.blogspot.com/2018/09/via-vero.html", "published": "2018-09-15T08:00:00.000-04:00", "updated": "2018-09-15T08:00:10.110-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Richard Boccato and Zachary Gelnew-Rubin", "source": "Food & Wine: Cocktails", "year": 2011 }, "categories": [ "bitters (aromatic)", "pear liqueur", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Añejo Rum (Havana Club 7 Year)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Pear Liqueur (Rothman & Winter)", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist (omit).", "body_text": "2 oz Añejo Rum (Havana Club 7 Year)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Pear Liqueur (Rothman & Winter)\n2 dash Jerry Thomas Decanter Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist (omit).\nTwo Saturdays ago, I turned to my collection of\nFood & Wine: Cocktails\nbooks and selected the 2011 edition. There, I spotted the Via Vero, \"the Truthful Way,\" that I had previously passed over, and this Rum Manhattan riff was crafted by New York City bartenders Richard Boccato and Zachary Gelnew-Rubin. The inclusion of pear liqueur in this format reminded me of Martin Cate's\nThe Chadburn\n, so I was curious to see how this one would turn out. Once prepared, the Via Vero proffered a pear and molasses nose. Next, grape and pear on the sip gave way to aged rum notes merging into a bitter spiced caramel-fruit flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJLVgH726fh476dEjzctfnz2ndC_uaFxwjErBmOfV08_5Us-ah7NNrmbI7R39aaqRiNOgsXHChraswNsShjWGmVoy0CLKLc-_zuJyAYj13xcvmNPWx7VNFQ26MpDdQhfq78s8Jg39bxo-/s320/viavero3840.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJLVgH726fh476dEjzctfnz2ndC_uaFxwjErBmOfV08_5Us-ah7NNrmbI7R39aaqRiNOgsXHChraswNsShjWGmVoy0CLKLc-_zuJyAYj13xcvmNPWx7VNFQ26MpDdQhfq78s8Jg39bxo-/s800/viavero3840.jpg", "comment_count": 0 }, { "title": ":: drinking behind the bar ::", "url": "https://cocktailvirgin.blogspot.com/2018/09/drinking-behind-bar.html", "published": "2018-09-15T15:20:00.000-04:00", "updated": "2019-07-14T10:40:38.791-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in September 2016 and included in the essays section of\nBoston Cocktails: Drunk & Told\nin April 2017. Purchase that book\nhere\nto read the other essays as well as a bounty of Boston recipes, bartender tributes, and bar lore!\nThe topic of drinking behind the bar has frequently come up and has been debated from a variety of angles. Indeed, I have worked or staged at places where drinking with each other is fine but not with the guests, where drinking with the guests and the other bartenders is fine, and where no drinking at all is preferred. These policies certainly shape how well drinks are made, the general atmosphere of the bar, how much and what type of hospitality can be given, and what sort of guests show up (or leave) at certain hours. I had not given the concept much thought recently until a clip of Sasha Petraske appeared on Facebook on the anniversary of his passing where he expressed his thoughts, but more on that in a bit.\nI would break drinking at the bar down into three classes with their own benefits and consequences: drinking with the other bartenders, drinking with the guests, and drinking solo. With drinking with other bartenders, it can raise team cohesiveness, celebrate a good night, or thank a co-worker who is taking the cut for his night’s efforts. With the guest, it can thank them for showing up and being good, loyal patrons; and with industry guests, it can build camaraderie across town. With the solo drinker, it is surely time to recommend help or another profession. I am not talking about doing in that mis-order on occasion instead of sinking it, but intentionally pouring themselves a drink or four. I have seen some great bartenders go down that road and the only way we knew the details was that the barback would be told not to dump that pint glass mixed in with the others – the one that we would later learn contained vodka tonic or another path to destruction. Well, we knew that they were drinking just not how.\nInstead of me just speaking from my experiences, I will bring up two modern and one-century-old voices that spread a decent range of what is acceptable or desired at drinking establishments. Without further ado, here is\nthat video\nof Sasha Petraske of Milk & Honey that I transcribed from a\nHey Bartender\nclip:\n“…almost all of my bartenders drink behind the bar; I encourage them to drink behind the bar. There is something really creepy and weird about people who remain totally sober while you get inebriated and they socialize with you. This is where all of the social mores of toasting and make sure everyone is having something…because that thing in\nCasablanca\nwhere “I don’t drink with my customers,” well, that dude would have gone out of business in real life. Like someone who is in his bar but doesn’t drink with his customers is an asshole. You need to have some good policy where people can drink behind the bar but don’t get drunk.”\nTaking a step back a century or so, Harry Johnson in his 1882\nBartender’s Manual\ndiscussed drinking at work, but this passage would make more sense these days with the proprietor and the party/friends being switched for the bartender and his industry pals, respectively.\n“It also creates a bad impression, if the landlord or proprietor sits in his place, and accepts drinks from his friends or customers. Sometimes the party, with whom he is sitting, drinks too much and becomes noisy. Therefore, as a rule, he should never engage in a social act of this kind. The guests will naturally judge the proprietor’s character by the company he keeps. There is a proper time and place for drinking, and the place is always in the café or bar room. But it makes a bad impression upon the patrons of a café, where there are tables and chairs, to find the “boss” often sitting down with a party to drink champagne or any other wine. This action should be avoided entirely, if possible, for one reason: that when the proprietor is thus engaged, he must be neglecting, to some extent, his business. Furthermore, the other customers, who take only 10-cent or 15-cent drinks – men of moderate means – will feel slighted, and their feelings may possibly be hurt by seeing the proprietor too often engaged with these swell wine-drinking parties, and thus may come to the conclusion that he does not regard them or their patronage of any value.”\nThe third voice that I want to call out is that of Pamela Wiznitzer, [then] creative director at Seamstress and president of the New York USBG chapter. In 2015, she spoke at Tales of the Cocktail during one of the S.E.D. Talks about why she does not drink while she works. She understood why people feel that they need to drink to get through the night because the job is, indeed, hard work. However, she finds alcohol to not be a stress reducer but a stress inducer. As a sober person, you’re a contact and a resource, and this is your job and career. Moreover, there is a liability in incidents if you have been drinking, and fines can be a lot higher. Finally, she reminded us how horrible it is to visit a bar and have a wasted bartender.\nIn my experiences, I have enjoyed the places where I have been allowed to drink with my co-workers for it brought me closer to them and established a brother- and sisterhood. I never liked getting drunk behind the stick or having to cover for my co-worker who did so; splitting a build so that everyone got half a drink seemed like the perfect amount to take the edge off but not lose control. When a co-worker partook too much, being the one to make all the cocktails because the other could not hit a jigger with a speed pourer stream made the job extra tough. In addition, I never enjoyed letting people buy me a shot. I felt I had no control over my sobriety since someone else was dictating things. Moreover, I dislike people buying the bar a round or the bartenders a shot since that guest begins to feel like they own the place, and thus they become harder to manage.\nAt my current [now past] job, it is a bar in a restaurant where I will be running drinks and food if there is a slow moment. My teammates are not just the other bartenders but the whole staff. Therefore, I refuse to drink on the job for I feel that I need to have all my faculties to do the job the best I can. In addition, I need to be a role model for the other bartenders and staff. There may be an awkward moment or two when someone wants me to drink with them, but I explain that I am at work and this is my job. Unlike Sasha’s idea of drinking together to bring the bartender and guest closer, I have the idea that I am the babysitter and the guide of the night to make their night the best that it can be. My good time will wait until later – whether at close or on my night off.\nGiven moderation, there is no right answer. Figuring out how to stay within those bounds is the difficult part.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VuIpKUnNkIZe3uWm5lK2iqDiwWEvC6Be4BczDH3_q7YhhjX9ULE_6gOrDJnEXFNRzFx3_iKzThZmVmCM8P5nri_2An2cIG4-mHd7L3h9OFrd8mda_wMtfsnlaD1Qghi58ai2PDgtV8x9/s320/drink_toast_absinthecrawl_small.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VuIpKUnNkIZe3uWm5lK2iqDiwWEvC6Be4BczDH3_q7YhhjX9ULE_6gOrDJnEXFNRzFx3_iKzThZmVmCM8P5nri_2An2cIG4-mHd7L3h9OFrd8mda_wMtfsnlaD1Qghi58ai2PDgtV8x9/s800/drink_toast_absinthecrawl_small.jpg", "comment_count": 0 }, { "title": "meauxbar rye cocktail", "url": "https://cocktailvirgin.blogspot.com/2018/09/meauxbar-rye-cocktail.html", "published": "2018-09-16T08:00:00.001-04:00", "updated": "2025-03-15T12:07:13.778-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Gillian White", "source": "Meauxbar", "year": null }, "categories": [ "bitters (Angostura)", "calvados", "creme de banane", "lime juice", "pimento dram", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye (Michter's)", "1 oz Calvados (Boulard VSOP)", "1/2 oz Lime Juice", "1/4 oz Giffard Banane du Bresil", "1/4 oz Allspice Dram (Hamilton's)", "1 bsp Demerara Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Rye (Michter's)\n1 oz Calvados (Boulard VSOP)\n1/2 oz Lime Juice\n1/4 oz Giffard Banane du Bresil\n1/4 oz Allspice Dram (Hamilton's)\n1 bsp Demerara Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, I delved into the recipes from the most recent issue of\nImbibe Magazine\n. There, I spotted the Rye Cocktail from New Orlean's Meauxbar that was crafted by Gillian White who I met at\nThirst-Boston\na few years back when she worked down in Providence. When I checked the Meauxbar's menu, all the drinks were named by their base spirit similar to how Hungry Mother's last iteration of menus veered away from numbered drinks and were dubbed by descriptors such as\nSmoky\n. Here, the Rye Cocktail appeared to be a riff on the\nLion's Tail\nwith rye and apple brandy like the\nLionheart\ninstead of the Bourbon and with the classic's allspice dram split with banana liqueur.\nThe Rye Cocktail greeted the nose with an apple, allspice, and hint of banana bouquet. Next, malt, apple, and lime notes on the sip slid into whiskey, apple, and allspice flavors on the swallow with a banana finish. Overall, it was a bit more fruity and tropical and a touch less spiced riff of the 1937 Lion's Tail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynq0L5yB39YlPrryw-Na00Ec-KgLsc6Q5iBms6gRPYdZwcJjbmcAvXF6e-pzI7g6Ufz6naCTnE0Eis2-yll17qdtNN1KotIz_3QSI66aKCIcoL5H5xzj5jxaddlaCEa_O8TdKUcZhdBUt/s320/meauxbarrye3842.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynq0L5yB39YlPrryw-Na00Ec-KgLsc6Q5iBms6gRPYdZwcJjbmcAvXF6e-pzI7g6Ufz6naCTnE0Eis2-yll17qdtNN1KotIz_3QSI66aKCIcoL5H5xzj5jxaddlaCEa_O8TdKUcZhdBUt/s800/meauxbarrye3842.jpg", "comment_count": 0 }, { "title": "saturn + negroni", "url": "https://cocktailvirgin.blogspot.com/2018/09/saturn-negroni.html", "published": "2018-09-17T08:00:00.000-04:00", "updated": "2018-09-17T08:00:02.420-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Cory Starr", "source": "Three Dots & A Dash", "year": 2018 }, "categories": [ "campari", "falernum", "gin", "lemon juice", "orgeat", "passion fruit syrup", "rum", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Orgeat", "1/4 oz Falernum (Velvet)" ], "instructions": "Whip shake the ingredients in (A), pour into a tall glass, and fill almost to the top with crushed ice. Stir ingredients in (B) and strain while floating it over the first part of the drink. Top with crushed ice and garnish with an orange slice.", "body_text": "(A) 1 1/2 oz Gin (Beefeater)\n1/2 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Orgeat\n1/4 oz Falernum (Velvet)\n(B) Equal parts: (I used 3/4 oz per part which seemed like too much in retrospect; I recommend 1/4-1/3 oz per ingredient)\n• Smith & Cross Rum\n• Campari\n• Sweet Vermouth (Cocchi)\nWhip shake the ingredients in (A), pour into a tall glass, and fill almost to the top with crushed ice. Stir ingredients in (B) and strain while floating it over the first part of the drink. Top with crushed ice and garnish with an orange slice.\nOn\nReddit\n's cocktail forum, an user posted about a drink called the Saturn + Negroni that he had at Chicago's Three Dots & A Dash. I was curious if it was related to my Negroni Week 2017 offering of the\nNegroni on Saturn\n. When I consulted the Three Dots & A Dash website to look at their menu, it was their Negroni Week 2018 offering crafted by bartender Cory Starr. Instead of two gin drinks mashed into one, it was a Kingston Negroni (Smith & Cross-based triad akin to the\nKingston Contessa\n) floated atop a Saturn (verified by photos of the drink). My curiousity was piqued, so I came up with the above recipe. My Kingston Negroni did float on top of the Saturn but the volume of the Negroni as well as the Snifter glassware I selected were not optimal for displaying this in the photo; I recommend toning the float down to around three quarters or a full ounce pre-melt instead of the two and a quarter ounce version I went with first. Alternatively, make a full-sized Kingston Negroni, float a portion, and save the rest as a sidecar.\nThe Saturn + Negroni as I made it began with an orange aroma with hints of rum funk. Next, lemon and passion fruit on the sip led into gin, nutty, and clove flavors on the swallow. Once the Rum Negroni aspect took over the Saturn component, the sip became more grape and orange noted, and the swallow offered high ester rum and bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBObKLRtxAbaiNy0B2r-Z8n1kHqGy8HGN-5Vvjc5kS0xvi03T6RK_tqyF8Afd_saY0jDuCHFaBZ6aRQyFAwZAo6Gd6ZxQlfh1P-7l0EfB9J7QY6ZVMkCw03yuL2wAQ0tan7UaDNToMexpW/s320/saturnnegroni3844.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBObKLRtxAbaiNy0B2r-Z8n1kHqGy8HGN-5Vvjc5kS0xvi03T6RK_tqyF8Afd_saY0jDuCHFaBZ6aRQyFAwZAo6Gd6ZxQlfh1P-7l0EfB9J7QY6ZVMkCw03yuL2wAQ0tan7UaDNToMexpW/s800/saturnnegroni3844.jpg", "comment_count": 0 }, { "title": "the hard sell", "url": "https://cocktailvirgin.blogspot.com/2018/09/the-hard-sell.html", "published": "2018-09-18T08:00:00.000-04:00", "updated": "2018-09-18T08:00:11.701-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Brad Bolt", "source": "Bar Deville", "year": 2009 }, "categories": [ "gin", "lemon juice", "malört", "st. germain" ], "ingredients": [ "3/4 oz Beefeater Gin", "3/4 oz Jeppson's Malort", "3/4 oz St. Germain (St. Elder)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "3/4 oz Beefeater Gin\n3/4 oz Jeppson's Malort\n3/4 oz St. Germain (St. Elder)\n3/4 oz Lemon Juice\nShake with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Tuesdays ago, my web searching brought up a 2009\nChicago Reader\narticle\nthat challenged bartenders across that city to come up with delicious cocktails crafted with Malört as one of the ingredients. The first one that I selected was the Hard Sell by Brad Bolt of Bar Deville for it reminded me of Sam Ross'\nSunflower\nexcept more bitter instead of citrussy. After I posted my drink on\nInstagram\n, Brad replied, \"I modified the recipe to 1 oz Beefeater and 1 oz St. Germain after the article came out. Newer batches of Malört have had a more bitter wormwood punch. Hope you enjoyed it!\" I am not sure whether I have an older batch of Jeppson's (it was a gift by Eric a/k/a Aphonik) or if I just enjoy bitter cocktails, but I was quite pleased by the balance.\nThe Hard Sell greeted the senses with a grapefruit and floral bouquet. Next, lemon and peach notes on the sip gave way to gin, bitter wormwood, and fruity-floral elderflower flavors with a grapefruit finish. Indeed, the lemon, Malört, and elderflower liqueur combined to make a grapefruit-peach flavor akin to the\nPegu Club\n's combination generating a grapefruit one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB_Ir8f7_DhsAxwRymIY1GCLuRMPqOjnhr454pW5IS8zl53SxALoh238dL7sNCcJRJENO_GzUbzHApgk3zjLES1Khn0TfHRaHCNSvEbZtBiMxDfjtFOEL42unqQ_PFqpbrZ_GKYK1ughC/s320/hardsell3845.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB_Ir8f7_DhsAxwRymIY1GCLuRMPqOjnhr454pW5IS8zl53SxALoh238dL7sNCcJRJENO_GzUbzHApgk3zjLES1Khn0TfHRaHCNSvEbZtBiMxDfjtFOEL42unqQ_PFqpbrZ_GKYK1ughC/s800/hardsell3845.jpg", "comment_count": 0 }, { "title": "cantina band", "url": "https://cocktailvirgin.blogspot.com/2018/09/cantina-band.html", "published": "2018-09-19T08:00:00.000-04:00", "updated": "2018-09-19T08:00:08.302-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Perla", "year": null }, "categories": [ "fernet-branca", "gin", "ginger beer", "simple syrup" ], "ingredients": [ "1 1/2 oz Fernet Branca", "1/2 oz Gin (Beefeater)", "3/4 oz Simple Syrup", "3 slice Cucumber" ], "instructions": "Shake with ice, double strain into a Collins glass with ice, top with ginger beer (2 1/2 oz Reed's), and garnish with a cucumber slice or ribbon (3 slices between the 4 ice cubes.", "body_text": "1 1/2 oz Fernet Branca\n1/2 oz Gin (Beefeater)\n3/4 oz Simple Syrup\n3 slice Cucumber\nShake with ice, double strain into a Collins glass with ice, top with ginger beer (2 1/2 oz Reed's), and garnish with a cucumber slice or ribbon (3 slices between the 4 ice cubes.\nTwo Wednesdays ago, Andrea purchased some ginger beer, so I perused some of my more recent cocktail books for uses. The one that caught my eye was the Cantina Band from Brad Parsons'\nAmaro\nbook for it would utilize my bounty of garden cucumbers. Moreover, after a large dinner, a bit of Fernet Branca and ginger beer seemed like a decent enough idea. The recipe stemmed from Perla in Greenwich Village, New York, as one of their\nStar Wars\ntribute drinks. Once prepared, the Cantina Band sent ginger and menthol aromas to the nose. Next, a carbonated and caramel sip slipped into Fernet and gin followed by vegetal cucumber on the swallow with a menthol and ginger finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0m-4FNiTvim3J5Om9T0B0ox7k9zRze6mrXQT3htsS53NFQJSJBx9rogXCUqDZjAedBzCB1YtyJiXAgyN04ppMFqrrrk78XPvuR28iAgmqdqG97znTm68lQ0vME3qEll6AU1uLrxFqNQ6i/s320/cantinaband3849.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0m-4FNiTvim3J5Om9T0B0ox7k9zRze6mrXQT3htsS53NFQJSJBx9rogXCUqDZjAedBzCB1YtyJiXAgyN04ppMFqrrrk78XPvuR28iAgmqdqG97znTm68lQ0vME3qEll6AU1uLrxFqNQ6i/s800/cantinaband3849.jpg", "comment_count": 0 }, { "title": "laissez les bons temps rouler", "url": "https://cocktailvirgin.blogspot.com/2018/09/laissez-les-bons-temps-rouler.html", "published": "2018-09-20T08:00:00.000-04:00", "updated": "2018-09-20T08:00:04.045-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Bob Brenner", "source": "Paragon Restaurant", "year": null }, "categories": [ "absinthe", "bitters (orange)", "cherry brandy", "ginger liqueur", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Michter's)", "1/2 oz Cherry Heering", "1/2 oz Ginger Liqueur (Barrow's)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (Pernod Absinthe), and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Michter's)\n1/2 oz Cherry Heering\n1/2 oz Ginger Liqueur (Barrow's)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass pre-rinsed with absinthe (Pernod Absinthe), and garnish with an orange twist.\nTwo Thursdays ago, I had just finished reading Gary Regan's newly revised and updated\nThe Joy of Mixology\n, and one of the recipes caught my eye as drink of the night contender. That drink was the Laissez Les Bons Temps Rouler created by Bob Brenner at Portland's Paragon Restaurant. The drink was named after the Cajun French slogan of \"Let the good times roll,\" and likewise, the cocktail was a tribute to the city that adopted that slogan, New Orleans. The recipe appeared to be a riff on that city's Sazerac served up with Cherry Heering and ginger liqueur as the sweeteners (and orange bitters instead of Peychaud's); moreover, the whiskey, cherry liqueur, and absinthe reminded me of the\nRemember the Maine\n.\nThe Laissez Les Bons Temps Rouler began with an anise, orange, and whiskey aroma that preceded a cherry and malt-laden sip. Next, the rye led off the swallow along with cherry and ginger flavors, and the swallow ended with a hint of absinthe's anise and herbal notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Wt3etfCWNpQE1WaqwGKKwb2BdcGN_MXQh3yRvcA7OBjoXKvsRdnSqt2f84TEgZGs39whhFzjwPjD4J3yA-g64ufjvLxSEHhPaw7jFFUg1COvOUSl4P-Dm3wSl_7mObzNYAyzh2QLiUpq/s320/laissez3850.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Wt3etfCWNpQE1WaqwGKKwb2BdcGN_MXQh3yRvcA7OBjoXKvsRdnSqt2f84TEgZGs39whhFzjwPjD4J3yA-g64ufjvLxSEHhPaw7jFFUg1COvOUSl4P-Dm3wSl_7mObzNYAyzh2QLiUpq/s800/laissez3850.jpg", "comment_count": 0 }, { "title": "conquistador's downfall", "url": "https://cocktailvirgin.blogspot.com/2018/09/conquistadors-downfall.html", "published": "2018-09-21T08:00:00.000-04:00", "updated": "2018-09-21T08:00:19.983-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Chad Austin", "source": "2017 Lustau competition", "year": 2017 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "brandy", "lime juice", "orgeat", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Spanish Brandy (Camus VS Cognac)", "1/2 oz Lustau Amontillado Sherry", "1 oz Demerara Rum (El Dorado 5 Year)", "3/4 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Apricot Liqueur (Combier)", "1 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with mint.", "body_text": "1 1/2 oz Spanish Brandy (Camus VS Cognac)\n1/2 oz Lustau Amontillado Sherry\n1 oz Demerara Rum (El Dorado 5 Year)\n3/4 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Apricot Liqueur (Combier)\n1 dash Angostura Bitters\nWhip shake, pour into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with mint.\nTwo Fridays ago, I began perusing the other entries for the 2017 Lustau competition that were beside the\nHercules\nthat I entered. When I spotted one from\nChad Austin\n, I knew that I had to try his Conquistador's Downfall. While it had an overlapping orchard fruit liqueur (here, apricot instead of peach), it was not a riff on the\nMissionary's Downfall\n, but it was still in the Tiki vein. Once prepared, the Conquistador's Downfall welcomed the senses with a mint bouquet. Next, the grape and lime sip slid into brandy, rum, nutty, and apricot-tropical flavors on the swallow with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dfZOCHiEvBRfx-YE0JC7JqFMbjYwno-xcCkHQQlu0vauiDleBgMgZC7q0a7FAINjcdjdRyT-q-U1XQpBf41vS6LQHt5URIn1L8BzUkXtESfrNS0fT2SJRwQKdCx3WbJm8pdl4S5NsRzx/s320/conquistadorsdf3856.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dfZOCHiEvBRfx-YE0JC7JqFMbjYwno-xcCkHQQlu0vauiDleBgMgZC7q0a7FAINjcdjdRyT-q-U1XQpBf41vS6LQHt5URIn1L8BzUkXtESfrNS0fT2SJRwQKdCx3WbJm8pdl4S5NsRzx/s800/conquistadorsdf3856.jpg", "comment_count": 0 }, { "title": "tonga pup", "url": "https://cocktailvirgin.blogspot.com/2018/09/tonga-pup.html", "published": "2018-09-22T08:00:00.000-04:00", "updated": "2018-09-22T08:00:04.683-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "T. Reed Richard", "source": "The Valkyrie", "year": null }, "categories": [ "bitters (Angostura)", "bitters (aromatic)", "cynar", "falernum", "fernet-branca", "ginger beer", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Barbancourt 4 Year Rum (Diplomatico Añejo)", "1 oz Cynar", "2/3 oz Smith & Cross Rum", "1/2 oz Fernet Branca", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Falernum (Velvet)", "2 dash Angostura Bitters", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Shake with ice, strain into a Collins glass with ice, top with ginger beer (2 1/2 oz Reed's), and garnish with a lime wheel.", "body_text": "1 oz Barbancourt 4 Year Rum (Diplomatico Añejo)\n1 oz Cynar\n2/3 oz Smith & Cross Rum\n1/2 oz Fernet Branca\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Falernum (Velvet)\n2 dash Angostura Bitters\n1 dash Jerry Thomas Decanter Bitters\nShake with ice, strain into a Collins glass with ice, top with ginger beer (2 1/2 oz Reed's), and garnish with a lime wheel.\nTo follow up the previous night's Tiki, I decided to make a recipe from\nBarNotes\nthat I had bookmarked months ago called the Tonga Pup. The recipe was crafted by T. Reed Richard then of Tulsa's The Valkyrie as his first amaro-Tiki offering. For a name, he dubbed this one after the failed Tiki fast food chain that never came into existence; I first heard of that restaurant concept in Wayne Curtis'\nAnd a Bottle of Rum\n, so I was familiar with the name.\nThe Tonga Pup offered up minty, menthol, and lime aromas to the nose. Next, a carbonated caramel and lime sip gave way to funky rum and Fernet's menthol on the swallow with pineapple and Cynar's vegetal funk on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCg9vNReOxO-P8Agw61ALhLHHn0k7FD7V3LgI3VRB0lI5TIVgdrjiqPR84v8TYnyOOx_Dl3bbCzPIhU43L161xK9vOyCwDtZGKm-lbjm-Rl3lPDXEuTPKdWpDpJkrGl6zMf5Srg1EzXxaQ/s320/tongapup3857.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCg9vNReOxO-P8Agw61ALhLHHn0k7FD7V3LgI3VRB0lI5TIVgdrjiqPR84v8TYnyOOx_Dl3bbCzPIhU43L161xK9vOyCwDtZGKm-lbjm-Rl3lPDXEuTPKdWpDpJkrGl6zMf5Srg1EzXxaQ/s800/tongapup3857.jpg", "comment_count": 0 }, { "title": "cutlass", "url": "https://cocktailvirgin.blogspot.com/2018/09/cutlass.html", "published": "2018-09-23T08:00:00.000-04:00", "updated": "2018-09-23T08:00:05.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jason Saura", "source": "Navy Strength", "year": 2018 }, "categories": [ "brandy", "creme de banane", "kahlua", "lime juice", "rum (white)", "sherry" ], "ingredients": [ "3/4 oz Spanish Brandy (Camus VS Cognac)", "3/4 oz Rhum Agricole Blanc (Clement Premiere Canne)", "3/4 oz Lustau Oloroso Sherry", "3/4 oz Giffard Banane du Bresil", "1/2 oz Coffee Liqueur (Kahlua)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "3/4 oz Spanish Brandy (Camus VS Cognac)\n3/4 oz Rhum Agricole Blanc (Clement Premiere Canne)\n3/4 oz Lustau Oloroso Sherry\n3/4 oz Giffard Banane du Bresil\n1/2 oz Coffee Liqueur (Kahlua)\n3/4 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Sundays ago, I continued on with my sherry quest by perusing the Lustau 2018 competition entries. There, I spotted the Cutlass by Jason Saura of Navy Strength in Seattle. Once prepared, the Cutlass donated a grapefruit aroma over grape, banana, and hints of coffee on the nose. Next, grape and lime mingled on the sip, and the swallow proffered grassy rum, brandy, dark roast coffee, and banana flavors. Overall, I was impressed at how well the rhum agricole and coffee liqueur worked on the swallow here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqc8hiYEagJf2JiFDvjn2KqBWGfZCMJnurbSq4dIMwazg2pNVzrNrii4M_55YrGOjS0wUEKo4bWf0QDg1J3S9wRacqvZbfvN55uI0DqBT3KGoqB0GzG1T7cHgHHH_jR62xZUqMtEbSemg/s320/cutlass3861.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqc8hiYEagJf2JiFDvjn2KqBWGfZCMJnurbSq4dIMwazg2pNVzrNrii4M_55YrGOjS0wUEKo4bWf0QDg1J3S9wRacqvZbfvN55uI0DqBT3KGoqB0GzG1T7cHgHHH_jR62xZUqMtEbSemg/s800/cutlass3861.jpg", "comment_count": 0 }, { "title": "smoking jet pilot", "url": "https://cocktailvirgin.blogspot.com/2018/09/smoking-jet-pilot.html", "published": "2018-09-24T08:00:00.000-04:00", "updated": "2018-09-24T08:00:06.665-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Drink", "year": 2009 }, "categories": [ "batavia arrack", "bitters (Angostura)", "falernum", "grapefruit juice", "herbsainte", "lime juice", "mezcal", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "3/4 oz Batavia Arrack", "3/4 oz Reposado Tequila (Cimarron)", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Falernum (Velvet)", "1 dash Herbsaint (1/2 bsp)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with grapefruit and lime twists.", "body_text": "1 oz Mezcal (Fidencio)\n3/4 oz Batavia Arrack\n3/4 oz Reposado Tequila (Cimarron)\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Falernum (Velvet)\n1 dash Herbsaint (1/2 bsp)\n1 dash Angostura Bitters\nShake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with grapefruit and lime twists.\nTwo Mondays ago, John Gertsen posted a\nFacebook\nmemory from 4 years ago of the menu from a popup bar that he and California Gold did at Cane & Table in New Orleans back in September 2014. On the list were a variety of recipes created or served at Drink where they both worked such as the\nChee Hoo Fizz\n. Of that collection, the Smoking Jet Pilot caught my eye, so I requested the recipe from John who provided not only the specs but the details that this was a group effort from Drink's early days before they did Tiki Sundays (so perhaps the 2009 era). The trio of mezcal, reposado tequila, and Batavia Arrack reminded me of Phil Ward's\nAirbag\nthat they were serving at Drink in 2009, and the Batavia Arrack-mezcal duo appeared in another of their cocktails that year, the\nEsmino's Escape\n. So perhaps this was Drink's mashup of the Airbag with Stephan Crane's 1950s\nJet Pilot\n.\nThe Smoking Jet Pilot's grapefruit and lime garnishes filled the bouquet and led quite well into the grapefruit and lime sip. Next, the swallow was a complex smoke, agave, and Batavia Arrack funky rum combination with a cinnamon and anise finish. Moreover, the Batavia Arrack and mezcal seemed to synergize into a burning rubber note at the end as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYIRE07htLLzHQ8FtqDYYi2Jid42CUuUd94ClWsAy3W8CJd0wd57HWP4afxRkKM_XirzzNPBQVnIOdvpP61OLJi-cC30OKP-bQ41prr-e6x3cNN352Ibwun-qbUhBewOA4DLN9PbJKXJY/s320/smokingjetpilot3862.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYIRE07htLLzHQ8FtqDYYi2Jid42CUuUd94ClWsAy3W8CJd0wd57HWP4afxRkKM_XirzzNPBQVnIOdvpP61OLJi-cC30OKP-bQ41prr-e6x3cNN352Ibwun-qbUhBewOA4DLN9PbJKXJY/s800/smokingjetpilot3862.jpg", "comment_count": 0 }, { "title": "poderoso", "url": "https://cocktailvirgin.blogspot.com/2018/09/poderoso.html", "published": "2018-09-25T08:00:00.000-04:00", "updated": "2018-09-25T08:00:07.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Moe Isaza", "source": "Pammy's", "year": 2018 }, "categories": [ "#other", "amaro", "kahlua", "lemon juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Bacardi 8 Year Rum", "1/2 oz Amaro Montenegro", "1/2 oz Coffee Liqueur", "1/2 oz Pineapple Juice", "1 wedge Lemon" ], "instructions": "Muddle the lemon wedge, add rest, shake with ice, and double strain into a double old fashioned with a large ice cube. Here, served as a half size in a sherry glass.", "body_text": "1 1/2 oz Bacardi 8 Year Rum\n1/2 oz Amaro Montenegro\n1/2 oz Coffee Liqueur\n1/2 oz Pineapple Juice\n1 wedge Lemon\nMuddle the lemon wedge, add rest, shake with ice, and double strain into a double old fashioned with a large ice cube. Here, served as a half size in a sherry glass.\nTwo Tuesdays ago, I attended a Bacardi event at the Ghost Walks to discuss their Legacy competition as well as drink making and other industry concerns. Besides a trio of Bacardi representatives, one of the hosts was Moe Isaza who is currently the bar manager at the bar, and he presented his 2018 Legacy drink Poderoso that he crafted while at Pammy's in Cambridge. Moe described how the drink idea began at breakfast one morning when he was eating pineapple and sipping on coffee, and he realized how well the combination went. He later discussed the idea with Daren Swisher at Hojoko who introduced him to the\nMr. Bali Hai\n. Instead of lemon juice, Moe opted for a muddled lemon wedge to donate extra citrus aromas, and to add to the citrus diversity, he swapped the simple syrup for Amaro Montenegro.\nIn the glass, the Poderoso offered up coffee, lemon, and citrus complexity from the Amaro Montenegro on the nose. Next, the sip was filled with the pineapple and coffee roast notes, and this led into rum, mandarine orange, pineapple, and coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZbyS_djJ16TseJ-ZrNOPLn90wtCQ1RVP_Z_nSOJLz3F2ctISShzP5e18ELKQRtWS0kOeXfbxubp2ra45mFWLqOuXC4hBeiVi7lSD61GxUbg-pP93AkLYmBQ3hd-uK_mMy3N5NYmdMrZm/s320/poderoso_fromig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZbyS_djJ16TseJ-ZrNOPLn90wtCQ1RVP_Z_nSOJLz3F2ctISShzP5e18ELKQRtWS0kOeXfbxubp2ra45mFWLqOuXC4hBeiVi7lSD61GxUbg-pP93AkLYmBQ3hd-uK_mMy3N5NYmdMrZm/s800/poderoso_fromig.jpg", "comment_count": 0 }, { "title": "ukranian negroni", "url": "https://cocktailvirgin.blogspot.com/2018/09/ukranian-negroni.html", "published": "2018-09-25T10:00:00.000-04:00", "updated": "2018-09-25T10:00:07.796-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Toby Maloney", "source": "The Violet Hour", "year": 2009 }, "categories": [ "campari", "gin", "malört", "vermouth (sweet)" ], "ingredients": [ "2 oz Tanqueray Gin", "1 1/2 oz Carpano Antica (Cocchi Sweet Vermouth)", "1/4 oz Campari", "1/4 oz Jeppson's Malört" ], "instructions": "Stir with ice, strain into a cocktail coupe, and flame an orange twist over the top (unflamed, dropped).", "body_text": "2 oz Tanqueray Gin\n1 1/2 oz Carpano Antica (Cocchi Sweet Vermouth)\n1/4 oz Campari\n1/4 oz Jeppson's Malört\nStir with ice, strain into a cocktail coupe, and flame an orange twist over the top (unflamed, dropped).\nAfter getting home from the Luxardo punch bowl competition at the City Winery that was after the Bacardi event, I was in the mood for a nightcap. Therefore, I turned to the 2009 Chicago Reader\narticle\nwhere they challenged Chicago bartenders to craft something tasty with Malort. The one I selected was the Ukranian Negroni by Toby Maloney at the Violet Hour, and the structure was closer to a\nHanky Panky\n(with the bitters being a split of Campari and Malort instead of Fernet) than to an equal parts Negroni riff. Once prepared, the twist added orange notes to the gin's pine aroma. Next, a grape sip gave way to juniper, bitter orange, and bitter wormwood on the swallow. Indeed, the Campari-Malort duo was quite intense so it was wise for Maloney not to proportion this recipe akin to a classic Negroni.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZhjpzasYFMT-uTbY2BAREawIDIewomJfb4uhCNvJzACjSOImeF_RccmrvrcdH8h-GUuyUccm5cQajfInNhyphenhyphenR44YmpCe3t0wXduBX6Vk57aiXhl-Tz-TENbg67S4CAKHlzIVhRvIateQt/s320/ukraniannegroni3865.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZhjpzasYFMT-uTbY2BAREawIDIewomJfb4uhCNvJzACjSOImeF_RccmrvrcdH8h-GUuyUccm5cQajfInNhyphenhyphenR44YmpCe3t0wXduBX6Vk57aiXhl-Tz-TENbg67S4CAKHlzIVhRvIateQt/s800/ukraniannegroni3865.jpg", "comment_count": 0 }, { "title": "leviathan", "url": "https://cocktailvirgin.blogspot.com/2018/09/leviathan.html", "published": "2018-09-26T08:00:00.000-04:00", "updated": "2018-09-26T08:00:06.653-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "build", "attribution": { "creator": "Jason Alexander", "source": "Devil's Reef", "year": 2014 }, "categories": [ "bitters (aromatic)", "falernum", "gin", "lime juice", "orange juice", "passion fruit syrup", "rum" ], "ingredients": [ "2 oz Aged Puerto Rican Rum (Don Q Añejo)", "1/2 oz Gin (Beefeater)", "1/2 oz Passion Fruit Syrup", "1/2 oz Falernum (Velvet)", "1/2 oz Lime Juice", "1/2 oz Orange Juice" ], "instructions": "Build in a Hurricane glass (Tiki mug), fill with crushed ice, and swizzle to mix and chill. Float Horror Infused Fiendishly Tropical Bitters (2 dash Bitter Cube Jamaica #2, 2 dash Bitter Cube Blackstrap), and garnish with an orchid (nasturtiums).", "body_text": "2 oz Aged Puerto Rican Rum (Don Q Añejo)\n1/2 oz Gin (Beefeater)\n1/2 oz Passion Fruit Syrup\n1/2 oz Falernum (Velvet)\n1/2 oz Lime Juice\n1/2 oz Orange Juice\nBuild in a Hurricane glass (Tiki mug), fill with crushed ice, and swizzle to mix and chill. Float Horror Infused Fiendishly Tropical Bitters (2 dash Bitter Cube Jamaica #2, 2 dash Bitter Cube Blackstrap), and garnish with an orchid (nasturtiums).\nTwo Wednesdays ago, I was perusing the BG Reynolds site's recipe database, and I spotted the Leviathan. The drink was crafted by Jason Alexander of the Devil's Reef where it won the Iron Tiki Tender 2014 event. As a modification of the\nSouth Pacific Punch\n, I was definitely interested in trying it out. The recipe called for Fiendishly Tropical Bitters which were described on a site as having \"a spicy flavour profile redolent of molasses, grapefruit, allspice, cinnamon, and vanilla,\" so I paired blackstrap and Jamaican bitters to capture many of the flavor and aromatic notes.\nThe Leviathan began with peppery floral aromas over the bitters' molasses, cinnamon, grapefruit, and floral ones. Next, the sip shared orange and passion fruit before leading into the swallow's rum, gin, passion fruit, and clove flavors. Overall, the tropical and spice notes in the drink were definitely complemented by my choice of nasturtium garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uupnT7ZYNR_PJmfMOdqaZdNIoysBmfG30c-T2ytTLKhwnEoXNDRfyhuu_S8JQPmSRbFH_KdF4O2jS44ME88eR9PlhSFgtbDDkbrBsh42UMen_47OuZl4fgWvkav6nsmhp-8khBKxAD95/s320/leviathan3870.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uupnT7ZYNR_PJmfMOdqaZdNIoysBmfG30c-T2ytTLKhwnEoXNDRfyhuu_S8JQPmSRbFH_KdF4O2jS44ME88eR9PlhSFgtbDDkbrBsh42UMen_47OuZl4fgWvkav6nsmhp-8khBKxAD95/s800/leviathan3870.jpg", "comment_count": 0 }, { "title": "saint jacques district", "url": "https://cocktailvirgin.blogspot.com/2018/09/saint-jacques-district.html", "published": "2018-09-27T08:00:00.000-04:00", "updated": "2018-09-27T08:00:07.272-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (orange)", "cognac", "cointreau", "grenadine", "lemon juice" ], "ingredients": [ "2 oz Cognac (Courvoisier VS)", "1/2 oz Cointreau", "1/2 oz Grenadine", "1/2 oz Lemon Juice", "2 dash Regan's Orange Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Cognac (Courvoisier VS)\n1/2 oz Cointreau\n1/2 oz Grenadine\n1/2 oz Lemon Juice\n2 dash Regan's Orange Bitters\nShake with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago, I reached for Sother Teague's\nI'm Just Here for the Drinks\nbook for something to wrap up the evening. There, I spotted the Saint Jacques District which was his Canadian tribute to a Quebec neighborhood, and I was drawn in for it reminded me of a Sidecar with elements of a\nJack Rose\n. Once prepared, the drink broadcasted an orange oil nose over Cognac and Cointreau's orange aromas. Next, lemon, berry, and orange on the sip slid into brandy and orange peels on the swallow with a fruity pomegranate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBMA8ugfnS4Vkas0dctmHFWE6emC1xefmplRR_mmSQRo30FhqmhS7Mw-T0n26aCQZQJRcTo1pLTxd8s4ezErpZBUiHM1vT1uy7GuPkd5RvNxHyhQUlwRcQTKd8K-qEbL14K-Uo2ui193p/s320/saintjacques3872.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBMA8ugfnS4Vkas0dctmHFWE6emC1xefmplRR_mmSQRo30FhqmhS7Mw-T0n26aCQZQJRcTo1pLTxd8s4ezErpZBUiHM1vT1uy7GuPkd5RvNxHyhQUlwRcQTKd8K-qEbL14K-Uo2ui193p/s800/saintjacques3872.jpg", "comment_count": 0 }, { "title": "becky's battle", "url": "https://cocktailvirgin.blogspot.com/2018/09/beckys-battle.html", "published": "2018-09-28T08:00:00.000-04:00", "updated": "2018-09-28T08:00:01.639-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "russell house tavern" ], "serving_style": null, "glassware": "snifter", "technique": "whip", "attribution": { "creator": "Lex Russo and Corey", "source": "Russell House Tavern", "year": null }, "categories": [ "#russell house tavern", "batavia arrack", "becherovka", "bitters (Angostura)", "honey", "lime juice", "pineapple juice" ], "ingredients": [ "1 oz Batavia Arrack", "1 oz Becherovka", "3/4 oz Lime Juice", "3/4 oz Honey Syrup", "1/2 oz Pineapple Juice" ], "instructions": "Whip shake, pour into a snifter glass, and fill with crushed ice. Float 3-4 dash Angostura Bitters, and garnish with a lime, cherry, and mint sprig flag.", "body_text": "1 oz Batavia Arrack\n1 oz Becherovka\n3/4 oz Lime Juice\n3/4 oz Honey Syrup\n1/2 oz Pineapple Juice\nWhip shake, pour into a snifter glass, and fill with crushed ice. Float 3-4 dash Angostura Bitters, and garnish with a lime, cherry, and mint sprig flag.\nTwo Fridays ago, I found myself in Harvard Square, so I headed to Russell House Tavern for a drink. There, I found a seat in front of lead bartender Lex Russo, and I requested the Becky's Battle off of the cocktail menu. With Batavia Arrack, honey, and lime, I wondered if the name was a reference to the\nBattle of Trafalgar\nwhich just came off their menu after an 8 year run. Lex explained that he crafted this with Corey; the drink evolved in an Iron Chef sort of way where two bottles were blindly grabbed from the well -- Batavia Arrack and Becherovka. And when he listed off the recipe, the split base with Becherovka reminded me of the\nFlight Deck\nthat I recently made.\nThe Becky's Battle shared a mint, lime, and clove bouquet with the nose. Next, lime and honey mingled on the sip, and the swallow gave forth Batavia Arrack's funk, pineapple, and cinnamon spice flavors to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQS7VDBWgDN1-vlHSkHXZZtQ8ejWQpJ80qxR1JtWsnctjaN4dJFl0CRWGCv0YtsOMYZuzbyo1sS8_94H4PZjiwTHAAOfuArqYNHZHDdbAI79MPUnh0jCc5F6tgLIlPyTxaSn8DJlz7l1F/s320/beckysbattle.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQS7VDBWgDN1-vlHSkHXZZtQ8ejWQpJ80qxR1JtWsnctjaN4dJFl0CRWGCv0YtsOMYZuzbyo1sS8_94H4PZjiwTHAAOfuArqYNHZHDdbAI79MPUnh0jCc5F6tgLIlPyTxaSn8DJlz7l1F/s800/beckysbattle.jpg", "comment_count": 0 }, { "title": "witches' daiquiri", "url": "https://cocktailvirgin.blogspot.com/2018/09/witches-daiquiri.html", "published": "2018-09-29T08:00:00.000-04:00", "updated": "2018-09-29T08:00:03.864-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Simon Difford", "source": "Difford's Guide", "year": null }, "categories": [ "lemon juice", "orange juice", "orgeat", "rum", "strega" ], "ingredients": [ "1 oz Gold Rum (Diplomatico Reserva Exclusiva)", "2/3 oz Strega", "1/3 oz Orgeat", "1/2 oz Lemon Juice", "1/2 oz Orange Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a cherry (omit).", "body_text": "1 oz Gold Rum (Diplomatico Reserva Exclusiva)\n2/3 oz Strega\n1/3 oz Orgeat\n1/2 oz Lemon Juice\n1/2 oz Orange Juice\nShake with ice, strain into a cocktail glass, and garnish with a cherry (omit).\nTwo Saturdays ago, I browsed the list of best Strega drinks on\nDifford's Guide\nand spotted the Witches' Daiquiri. The recipe was left unattributed which led me to surmise that it might be one of Simon Difford's own creations. With the combination of lemon, orange, and orgeat, it reminded me more of\nScorpion Bowl\nthan a Daiquiri, but I was game to give it a whirl. Once mixed, the Witches' Daiquiri gave forth vanilla and anise aromas to the nose. Next, the lemon and orange sip slid into rum, earthy almond, and star anise flavors on the swallow with an orange and vanilla finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBd7Y3Yfr08OZTlhMAaFl4lD99ITCg5iPPuy-7a4Fxdg7YBhPRDbvDKBwR60bg3xhNPx4fNSH0Z1SP4GJLCmGG7vnR4-44A9PfmCpY1EjmG56vy5M0ZUB9HcK3j7uwJDmYMJAOUv-15Ix/s320/witchesdream3873.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBd7Y3Yfr08OZTlhMAaFl4lD99ITCg5iPPuy-7a4Fxdg7YBhPRDbvDKBwR60bg3xhNPx4fNSH0Z1SP4GJLCmGG7vnR4-44A9PfmCpY1EjmG56vy5M0ZUB9HcK3j7uwJDmYMJAOUv-15Ix/s800/witchesdream3873.jpg", "comment_count": 0 }, { "title": "daley sour", "url": "https://cocktailvirgin.blogspot.com/2018/09/daley-sour.html", "published": "2018-09-30T08:00:00.000-04:00", "updated": "2018-09-30T08:00:09.922-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Billy Helmkamp", "source": "BarNotes", "year": 2009 }, "categories": [ "applejack", "egg white", "lemon juice", "malört", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Jeppson's Malort", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a rocks glass; I added a few drops of Angostura Bitters as garnish.", "body_text": "1 oz Jeppson's Malort\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice, and strain into a rocks glass; I added a few drops of Angostura Bitters as garnish.\nTwo Sundays ago, I decided to make a drink by the Whistler's Billy Helmkamp called the Daley Sour that I had spotted on the\nBarNotes\napp. Billy described how in the fall of 2009, he and other Chicago bartenders bought a case of Malört and held an event featuring drinks that utilized said wormwood-flavored spirit as a base instead of as a minor ingredient. While not mentioned, I have to believe that this egg white Sour was dubbed after Chicago mayor Richard Daley who presided over the city until 2011.\nThe Daley Sour presented apple aromas from the brandy that were accented by cinnamon from both the syrup and my addition of Angostura Bitters as a garnish. Next, a creamy and lemon sip led into apple and bitter wormwood flavors on the swallow with a cinnamon spice finish. Overall, the combination was perfect for that evening's chilly pre-Autumn weather.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81UrjNHjiVfbi0yS12HNCOqKV8R8YCE3nlbRVuVEKyDUPnElxP_PMJfYH5c_6GzJEjVIy1HH3bUOT0ysEX9qihX9WM9UxmpWSDyc8wrfCGwqrM34uzbVorXnVQqB97HDtGiuiCQxTWj99/s320/daleysour3877.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81UrjNHjiVfbi0yS12HNCOqKV8R8YCE3nlbRVuVEKyDUPnElxP_PMJfYH5c_6GzJEjVIy1HH3bUOT0ysEX9qihX9WM9UxmpWSDyc8wrfCGwqrM34uzbVorXnVQqB97HDtGiuiCQxTWj99/s800/daleysour3877.jpg", "comment_count": 0 }, { "title": "the blackspot", "url": "https://cocktailvirgin.blogspot.com/2018/10/the-blackspot.html", "published": "2018-10-01T08:00:00.000-04:00", "updated": "2018-10-01T08:00:03.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "kirklandtaptrotter" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Rob", "source": "Kirkland Tap & Trotter", "year": null }, "categories": [ "#kirklandtaptrotter", "absinthe", "bitters (aromatic)", "chartreuse (green)", "falernum", "lime juice", "simple syrup" ], "ingredients": [ "1/2 oz Green Chartreuse", "1/2 oz St. George Absinthe", "1/2 oz Velvet Falernum", "1/2 oz Rhum Clement Coconut Liqueur", "3/4 oz Water", "1/2 oz Lime Juice", "1/2 oz Demerara Syrup" ], "instructions": "Build in a glass, fill with crushed ice, swizzle to mix and chill, and garnish a dash of Jerry Thomas Decanter Bitters.", "body_text": "1/2 oz Green Chartreuse\n1/2 oz St. George Absinthe\n1/2 oz Velvet Falernum\n1/2 oz Rhum Clement Coconut Liqueur\n3/4 oz Water\n1/2 oz Lime Juice\n1/2 oz Demerara Syrup\nBuild in a glass, fill with crushed ice, swizzle to mix and chill, and garnish a dash of Jerry Thomas Decanter Bitters.\nTwo Mondays ago, friends from out of town invited me for a cocktail at Kirkland Tap & Trotter before they headed out to dinner elsewhere. For a drink, I asked bartender Kevin Jarvis for the Blackspot that he described as his coworker Rob's base spirit-less Swizzle. Once prepared, I figured that the name came from the circle of bitters on the surface that contributed to the nose of clove, herbal, and anise aromas. Next, a rich sip preceded the herbal and anise swallow with a licorice and coconut finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZQOVLUiUSNewRqdtwfyrLPkzt5dInltYYkLT_lR1p4Fw-LmQfWHiLyLq_Uyx7uApkLmmB_J0Uyptlj7nzb2BgYml_S_RXwDUFa5m8x7Pc1e0H-pV9MWURdKCxokHzS_rKlVonN-2Y1Am/s320/blackspot.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZQOVLUiUSNewRqdtwfyrLPkzt5dInltYYkLT_lR1p4Fw-LmQfWHiLyLq_Uyx7uApkLmmB_J0Uyptlj7nzb2BgYml_S_RXwDUFa5m8x7Pc1e0H-pV9MWURdKCxokHzS_rKlVonN-2Y1Am/s800/blackspot.jpg", "comment_count": 0 }, { "title": "las pozas", "url": "https://cocktailvirgin.blogspot.com/2018/10/las-pozas.html", "published": "2018-10-02T08:00:00.000-04:00", "updated": "2018-10-02T08:00:08.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "falernum", "gin", "lime juice", "orgeat" ], "ingredients": [ "2 oz Beefeater Gin", "1/2 oz Falernum", "1/4 oz Orgeat", "1 oz Lime Juice", "1 dash Angostura Bitters", "1 slice Cucumber", "1 pinch Mint (~6 leaf)" ], "instructions": "Muddle the cucumber, add the rest of the ingredients, and shake with ice. Strain into a Collins glass filled with ice interspersed with 3 slices of cucumbers.", "body_text": "2 oz Beefeater Gin\n1/2 oz Falernum\n1/4 oz Orgeat\n1 oz Lime Juice\n1 dash Angostura Bitters\n1 slice Cucumber\n1 pinch Mint (~6 leaf)\nMuddle the cucumber, add the rest of the ingredients, and shake with ice. Strain into a Collins glass filled with ice interspersed with 3 slices of cucumbers.\nAfter Kirkland Tap & Trotter, I headed down to the Southend to visit Sahil Mehta at Estragon. There, Sahil offered me his recipe book to flip through, and one of his drinks of the day from July with cucumber and gin seemed like the perfect offering. For a name, Sahil and I focused on the garden aspect of the drink; that and the English gin brought up the idea of the Surrealist garden,\nLas Pozas\n, that British writer Edward James built in the jungles of Mexico.\nThe Las Pozas greeted the nose with a cucumber bouquet that led into a lime and vegetal sip. Next, juniper, cucumber, mint, a touch of nuttiness, and clove made for a flavorful swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGeCogQQMVyDqib_qiL0y7DJaLtYrY1V60NHIMv3vrpSB_djilxKniZDJjeIZp0NRNhYH-pU6rNKY8YpVcMhaVQgm3yhCbspzOlFSfafaW9lIIgYJPo8V4-V9NGh1p09EkHUymiwMwikk/s320/laspozas3881.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGeCogQQMVyDqib_qiL0y7DJaLtYrY1V60NHIMv3vrpSB_djilxKniZDJjeIZp0NRNhYH-pU6rNKY8YpVcMhaVQgm3yhCbspzOlFSfafaW9lIIgYJPo8V4-V9NGh1p09EkHUymiwMwikk/s800/laspozas3881.jpg", "comment_count": 0 }, { "title": "chain smoker", "url": "https://cocktailvirgin.blogspot.com/2018/10/chain-smoker.html", "published": "2018-10-02T10:00:00.000-04:00", "updated": "2018-10-02T10:00:09.872-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "amaro", "bitters (orange)", "mezcal", "vermouth (dry)" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Zucca Rabarbaro (Sfumato)", "2 dash Cocktail Punk Smoked Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a flamed orange twist.", "body_text": "2 oz Mezcal (Fidencio)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Zucca Rabarbaro (Sfumato)\n2 dash Cocktail Punk Smoked Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass, and garnish with a flamed orange twist.\nTwo Tuesdays ago, I decided to pick up a bottle of Amaro Sfumato, and I sought out a recipe that specified it or a compatible rabarbaro, namely Zucca. The one that called out to me was Sother Teague's Chain Smoker from his\nI'm Just Here for the Drinks\nbook that utilized a series of smoky ingredients. Once prepared, the Chain Smoker greeted the senses with an orange and rubbery smoke bouquet. Next, dark notes from the Sfumato paired with a dry white grape from the vermouth on the sip, and the swallow was much more complex with smoky, vegetal agave melding into bitter herbal elements on the swallow. Overall, the drink was not incredibly bitter given the small amount of amaro, but it was rather full of flavor especially given the otherwise stark mezcal Martini format.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0KJ2SOUCwVxpsiTQlV5epRjpgodg9k_MkhL2KQXjiKgDFOSPNB8ooQZtZHDRloB-pWlzvMy4aVu94pnkG2Ltu7GD0nikJ-3NUusVGHhbPMp_cFrzg89ZFiICORTMT23gkcnsiQsmXe1A/s320/chainsmoker3882.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0KJ2SOUCwVxpsiTQlV5epRjpgodg9k_MkhL2KQXjiKgDFOSPNB8ooQZtZHDRloB-pWlzvMy4aVu94pnkG2Ltu7GD0nikJ-3NUusVGHhbPMp_cFrzg89ZFiICORTMT23gkcnsiQsmXe1A/s800/chainsmoker3882.jpg", "comment_count": 0 }, { "title": "fort york", "url": "https://cocktailvirgin.blogspot.com/2018/10/fort-york.html", "published": "2018-10-03T08:00:00.000-04:00", "updated": "2018-10-03T08:00:07.770-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Reece Sims", "source": "the Diamond", "year": 2024 }, "categories": [ "fernet-branca", "lime juice", "orgeat", "whiskey (Rye)" ], "ingredients": [ "45 mL Rye Whiskey (1 1/2 oz Old Overholt)", "15 mL Fernet Branca (1/2 oz)", "30 mL Lime Juice (3/4 oz)", "20 mL Orgeat (3/4 oz)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a mint sprig.", "body_text": "45 mL Rye Whiskey (1 1/2 oz Old Overholt)\n15 mL Fernet Branca (1/2 oz)\n30 mL Lime Juice (3/4 oz)\n20 mL Orgeat (3/4 oz)\nMint Leaves (8 leaf)\nShake with ice, strain into a cocktail coupe, and garnish with a mint sprig.\nTwo Wednesdays ago,\nLiquor.com\nalerted me of a drink posted on their feed from Reece Sims of the\nWhiskeyMuse\ncalled the Fort York. The recipe was her cross between a\nToronto\nand a\nSouthside\nthat she crafted at the Diamond in Vancouver earlier this year, and she paid tribute to a neighborhood on the south side of Toronto called Fort York. The name and the inclusion of the Fernet Branca reminded me of the\nOld York Flip\ncrafted by then Toronto bartender Taylor Corrigan.\nThe Fort York met the nose with mint, menthol, and lime aromas. Next, a creamy caramel and lime sip transitioned into rye notes along with bitter menthol smoothed out by earthy orgeat on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTUz-dlqyH7OFyvseBMT3Vb7ffLZPDpXNow7k7lSaZbNtsVy3At4uzd48WBDAAkAWtA1pGeyhgKXPRtW2UHw_2YaVycLELyii4u7ak2CZITF09IX5nm6E1wrvnfTlrnIrlbCJZPuWrcB3/s320/fortyork3886.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTUz-dlqyH7OFyvseBMT3Vb7ffLZPDpXNow7k7lSaZbNtsVy3At4uzd48WBDAAkAWtA1pGeyhgKXPRtW2UHw_2YaVycLELyii4u7ak2CZITF09IX5nm6E1wrvnfTlrnIrlbCJZPuWrcB3/s800/fortyork3886.jpg", "comment_count": 0 }, { "title": "knife to a gun fight", "url": "https://cocktailvirgin.blogspot.com/2018/10/knife-to-gun-fight.html", "published": "2018-10-04T08:00:00.000-04:00", "updated": "2018-10-04T08:00:09.089-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Patrick Gaggiano", "source": "Viale", "year": 2015 }, "categories": [ "amaro", "aperol", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Bourbon (Old Grand-Dad Bonded)", "3/4 oz Aperol", "1/2 oz Zucca (Sfumato)" ], "instructions": "Stir with ice, and strain into a double old fashioned glass rinsed with Laphroaig 10 Year Scotch and containing a large ice cube. ShakeStir", "body_text": "1 3/4 oz Bourbon (Old Grand-Dad Bonded)\n3/4 oz Aperol\n1/2 oz Zucca (Sfumato)\nStir with ice, and strain into a double old fashioned glass rinsed with Laphroaig 10 Year Scotch and containing a large ice cube.\nTwo Thursdays ago, I got home late from working an event in the Back Bay, and I was in the mood for a nightcap. Therefore, I selected a recipe from\nShakeStir\nthat seemed to fit my need called the Knife to a Gun Fight. The drink was crafted by Patrick Gaggiano in 2015 while running the show at the Viale bar in Cambridge before he crossed the street to tend at Brick and Mortar a few months later. Once prepared, the Scotch's peat met the Sfumato's smoky Chinese rhubarb aroma on the nose. Next, orange and malt on the sip led into Bourbon and bitter orange on the swallow with a dark, smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEGbq8ObGlX1_L9CoYvLQbEtftyd_0GJIkPepy2UhcRRSpkJvJ0p2nz_v_DW0Bo8dI6_lMAeqUpE3UVxpCmMwTBcY_L3YL3NRsD6sKiT3CiiP0OsTJ1xhKrbFT0RczaKMfSM3zvP449gL/s320/knifegunfight3889.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEGbq8ObGlX1_L9CoYvLQbEtftyd_0GJIkPepy2UhcRRSpkJvJ0p2nz_v_DW0Bo8dI6_lMAeqUpE3UVxpCmMwTBcY_L3YL3NRsD6sKiT3CiiP0OsTJ1xhKrbFT0RczaKMfSM3zvP449gL/s800/knifegunfight3889.jpg", "comment_count": 0 }, { "title": "leaving manhattan", "url": "https://cocktailvirgin.blogspot.com/2018/10/leaving-manhattan.html", "published": "2018-10-05T08:00:00.000-04:00", "updated": "2018-10-05T08:00:00.913-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joann Spiegel", "source": "Woodford Reserve Manhattan Experience competition", "year": 2012 }, "categories": [ "bitters (orange)", "creme de cacao", "punt e mes", "tea", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses)", "1/2 oz Punt e Mes", "1/4 oz Crème de Cacao (Tempus Fugit)", "1/4 oz Lapsang Souchoung Tea Syrup (*)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Four Roses)\n1/2 oz Punt e Mes\n1/4 oz Crème de Cacao (Tempus Fugit)\n1/4 oz Lapsang Souchoung Tea Syrup (*)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\n(*) A strong steep of tea mixed in equal parts with sugar. Here, I added half the amount of boiling water as normal, did a 5 minute steep, and only used 1/2 oz of the tea to 1/2 oz sugar.\nTwo Fridays ago, I was in the mood for a straight spirits drink, and I recalled a Manhattan variation in Gary Regan's revised and updated\nThe Joy of Mixology\nwhich seemed appealing. That recipe was the Leaving Manhattan by Joann Spiegel, and the drink netted her first place in the New York City edition of the Woodford Reserve Manhattan Experience competition in 2012. The Bourbon, vermouth, and minor modifiers reminded me of my 2014 entry to the Boston part of the same contest:\nShadows and Tall Trees\n; while that was not the winner (Woodford dominated the balance that worked well with another whiskey), it was meaningful to me as my first live cocktail competition as a bartender.\nIn the glass, the Leaving Manhattan greeted the senses with orange, whiskey, smoke, and grape aromas. Next, grape and malt mingled on the sip akin to the average Manhattan, but the swallow took a turn after the Bourbon aspect with a pleasing medley of bitter, chocolate, smoke, and tea tannin notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCNOtSPBt3XAbR-XZCvhk5L0kSPUCQwBv6dyTLZRUj30460zW3IAJ9p3l2h94Ih2LKZwHC2hIYfTA3KuDXDRtKXGv5OvThEUVesxPrmJ59fOzhCzNfSed-5uHuBagEVuJX2abWUnyjq4n/s320/leavingmanhattan3891.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCNOtSPBt3XAbR-XZCvhk5L0kSPUCQwBv6dyTLZRUj30460zW3IAJ9p3l2h94Ih2LKZwHC2hIYfTA3KuDXDRtKXGv5OvThEUVesxPrmJ59fOzhCzNfSed-5uHuBagEVuJX2abWUnyjq4n/s800/leavingmanhattan3891.jpg", "comment_count": 0 }, { "title": "guillotine", "url": "https://cocktailvirgin.blogspot.com/2018/10/guillotine.html", "published": "2018-10-06T08:00:00.000-04:00", "updated": "2018-10-06T08:00:04.990-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "stir", "attribution": { "creator": "Franky Marshall", "source": "Le Boudoir", "year": null }, "categories": [ "creme de banane", "honey", "mezcal", "scotch" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "3/4 oz Blended Scotch (Famous Grouse)", "1/4 oz Giffard Banane du Bresil", "1/4 oz Honey Syrup" ], "instructions": "Stir with ice, strain into a Snifter glass with an ice cube, and garnish with oil from a lemon twist.", "body_text": "1 oz Mezcal (Fidencio)\n3/4 oz Blended Scotch (Famous Grouse)\n1/4 oz Giffard Banane du Bresil\n1/4 oz Honey Syrup\nStir with ice, strain into a Snifter glass with an ice cube, and garnish with oil from a lemon twist.\nFor a nightcap two Saturdays ago, I reached for Sother Teague's\nI'm Just Here for the Drinks\nand selected a smoky number called the Guillotine. The recipe was crafted by Ms. Franky Marshall at Le Boudoir in Brooklyn which has a Marie Anotinette theme;\nThe Gothamist\nmentioned the cocktail, \"There's even a reference to Anotinette's famous execution by beheading in 1793 with the Guillotine, a smokey combination of mezcal and scotch with banana and honey.\" Once prepared, the Guillotine proffered lemon oil and smoke to the nose. Next, Scotch's barley malt danced with honey on the sip, and the smoky agave paired with Scotch on swallow which led into a banana finish that worked well with the fruity-vegetal notes of the mezcal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8hBSaIDPKFP-DYUMF682FZ1LLKVuGBdxgqbI23xGMy7gm5wQmB-bKCvFzq13b0CrfIPZOz1h60T9UogIm0EOcmd4e5sqqIZUDdp2DfTACryRfbtPF1_6FygO7UrAqhMmBB3QRQWgfDNh/s320/guillotine3894.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8hBSaIDPKFP-DYUMF682FZ1LLKVuGBdxgqbI23xGMy7gm5wQmB-bKCvFzq13b0CrfIPZOz1h60T9UogIm0EOcmd4e5sqqIZUDdp2DfTACryRfbtPF1_6FygO7UrAqhMmBB3QRQWgfDNh/s800/guillotine3894.jpg", "comment_count": 0 }, { "title": "this one goes out...", "url": "https://cocktailvirgin.blogspot.com/2018/10/this-one-goes-out.html", "published": "2018-10-07T08:00:00.000-04:00", "updated": "2018-10-07T08:00:09.701-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Taina Spicer", "source": "The Dillinger Room", "year": 2017 }, "categories": [ "campari", "egg white", "lemon juice", "lillet", "mezcal", "simple syrup", "suze", "tequila" ], "ingredients": [ "1 oz Campari", "3/4 oz Blanco Tequila (Cimarron)", "3/4 oz Mezcal (Fidencio)", "1/2 oz Salers Gentian Liqueur (Suze)", "1/2 oz Cocchi Americano", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a glass (single old fashioned), and garnish with an orange twist. ShakeStir", "body_text": "1 oz Campari\n3/4 oz Blanco Tequila (Cimarron)\n3/4 oz Mezcal (Fidencio)\n1/2 oz Salers Gentian Liqueur (Suze)\n1/2 oz Cocchi Americano\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a glass (single old fashioned), and garnish with an orange twist.\nTwo Sundays ago, I was perusing the\nShakeStir\narchives for an interesting drink that evening. There, I spotted an agave Negroni egg white Sour called This One Goes Out that was perhaps a R.E.M. reference. Given the smokiness of the mezcal and how it parallels the fire references in the song\nThe One I Love\nand the album\nDocument\nas a whole (my cassette's cover had \"File under Fire\" on it), I was further intrigued. The recipe was crafted by Taina Spicer at The Dillinger Room in New Brunswick, NJ, as her Negroni Week 2017 offering.\nThe This One Goes Out donated an orange oil bouquet over agave and hints of smoke. Next, a creamy lemon and orange sip slid into smoky agave, gentian, and bitter orange on the swallow. Overall, the gentian liqueur complemented the tequila and mezcal rather well as it did in the\nTerrible Love\n, the citrus and egg white smoothed over the mix's rough edges, and the combination was indeed more than a simple prop to occupy my time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFa4JIripFFWWTOakZ0mhgTXIGR4pUydcFYjtdM11NqdeRUUnMhlw_QZjqnGweR8E102W-qRtgqHquOd0fGel8HEK0aPdIlmehG9sqBYD6PoJlsCPZc-GWc0u_Yg_SWy_FxFcq-GsB49vI/s320/thisonegoesout3895.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFa4JIripFFWWTOakZ0mhgTXIGR4pUydcFYjtdM11NqdeRUUnMhlw_QZjqnGweR8E102W-qRtgqHquOd0fGel8HEK0aPdIlmehG9sqBYD6PoJlsCPZc-GWc0u_Yg_SWy_FxFcq-GsB49vI/s800/thisonegoesout3895.jpg", "comment_count": 0 }, { "title": ":: knowing people by whom & where they haunt ::", "url": "https://cocktailvirgin.blogspot.com/2018/10/knowing-people-by-whom-where-they-haunt.html", "published": "2018-10-09T08:00:00.000-04:00", "updated": "2019-07-14T10:40:24.850-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in July 2018.\nFor a recent bartender event application, I was asked, “Tell us about one non-industry related book, article, or experience that shaped your world view.” As an avid reader, I wanted to take a literary route, but I slightly panicked since over the last decade or so, I have been reading little besides industry related books to satiate my curiosity and need for furthering my education. Therefore, I thought about the decade before that when I read a lot of fiction instead of my regular dose of nonfiction. I had a few favorite genres that I gravitated towards including Japanese post-war, Beat authors, American gothic, and punk poets. But the one that I honed in on was my affection to French surrealists. I was quite into surrealism back then ranging from reading authors like Bataille and Desnos, watching films such as by Buñuel and Man Ray, and viewing art such as by Remedios Varo and Dalí. My future-wife and I even threw a surrealist New Years Eve party in 2003 replete with parlor games like the Exquisite Corpse, bizarre decorations, and champagne flutes for the toast each with the name of a different period artist or writer emblazoned on it.\nIt was actually that party that began our household’s accumulation of booze that led me down the road of becoming a professional bartender, and we still have a bottle from that event in our collection, namely Ketel One Citroen, that I bought because it was gift packed with a Cobbler shaker (which has stayed true to this day). Moreover, my deep interest in surrealism bled into some of my later drink names that were dubbed after artwork or movies from Dalí, Soupault, and Buñuel. Instead of focusing in on the bizarre aspects often associated with surrealism, I went with the books on how surrealists saw their world, friends, and city. For this, I went with one of my favorites – Andre Breton’s surrealistic love story\nNadja\n; it is one of the two books that I have gifted to more friends than I can count (the other is a counterculture work by Richard Fariña).\nBreton began the tale with the question “Who am I?” and answered it by describing how everything could be learned from whom (and where) he haunts. I have frequently utilized this concept to understand hospitality where a lot of effort is spent figuring out why people go to places and more specifically why they return. While the food and/or drink might be excellent and enough to get people to visit semi-regularly on their own, it is often some combination of bartenders, servers, other guests, mood, and décor that the patrons come back for again and again. When I want to learn more about a person, I often ask where they like to go out and why they like going there. From that, I can gain a lot of insight into their concept of hospitality and even how they might be as a coworker or as my bartender. Is it the warmth of the owners, how the bartenders facilitate the guests talking to each other, or the memory recall of the staff of the last times you were in and what was going on in your life; or is it more because they give you free stuff? Sometimes the reasons are not as easy to describe other than it just feels like home. Maya Angelou said something that captures this emotional connection that makes people come back, declaring, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”\nThe book\nNadja\nalso contains 44 plates of photos, images, and artwork as physical connections to his story. Likewise, the faces, the drinks, and bars that I have captured in my mind (and in some of my writings and photos) have strong parallels to the emotional power that people and places can have on us. As a bartender, getting the requested food or drink item is the basic labor that is expected of us to make the night acceptable. To elevate the experience into something more memorable and our establishment more haunt-worthy, we have to begin to think past the basics and channel our inner warmth, absurdity, and theatrics. Many of my favorite moments sitting at bars had little to do with what was in my cup but dealt with goofy, compassionate, or extra-social bartenders and the energized guests that they helped develop and foster.\nSome of these bartenders have this magic in themselves; perhaps not every waking moment but it seems to be part of their on-switch after clocking in for the shift. Others develop a beautiful synergy and repartee with their coworkers. I have definitely noted that my bar stays full and the tips are higher when I am sharing the stick with a coworker where we bring the best out of the other. Positive energy through joking, banter, and getting the guests involved becomes contagious and promotes patrons’ desire to linger and bask in the mood. Meanwhile, shifts with some coworkers can more banal with the energy being more somber and functional, and there are pairings that have promoted variations along that spectrum. Sometimes the secret to giving the crowd a great energy is to devote energy to making your coworker laugh and feel loved. Things will flow more smoothly once that bond is set for the shift since bartenders and servers seem to do a better job when they are truly enjoying themselves. Similarly in\nNadja\n, Breton pronounced, “Beauty will be convulsive or not at all.” Here, he meant that the wonderful things in life have a strong relationship with passion.\nI will not know for a bit whether my answer (which was much shorter than this) satisfied the event’s essay readers, but I enjoyed returning to my literary past and trying to connect it to my present thinking. Not all of our bartending education can be satisfied by reading the greats like Embury, DeVoto, and Wondrich; true, without those tomes, we would be lost and out of touch with history, but there is much to be gleaned from opening up the mind to other genres and finding parallels in life.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "new yorleanian", "url": "https://cocktailvirgin.blogspot.com/2018/10/new-yorleanian.html", "published": "2018-10-11T08:00:00.000-04:00", "updated": "2018-10-11T08:00:02.484-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Abigail Gullo", "source": "Maxim Magazine", "year": null }, "categories": [ "absinthe", "applejack", "benedictine", "bitters (Peychaud's)", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Laird's Apple Brandy (Laird's Bonded)", "1/2 oz Benedictine", "1/2 oz Punt e Mes", "2 dash Peychaud's Bitters", "2 dash Absinthe (1/3 bsp St. George)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Laird's Apple Brandy (Laird's Bonded)\n1/2 oz Benedictine\n1/2 oz Punt e Mes\n2 dash Peychaud's Bitters\n2 dash Absinthe (1/3 bsp St. George)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nWhen I got back from my trip to Kentucky two Thursdays ago, I was in the mood for a nightcap. Therefore, I selected from my drinks-to-make list a New York-inspired riff on the\nLa Louisiane\ncalled the New Yorleanian. The recipe was crafted by Abigail Gullo of the Crescent City's Compere Lapin and was published in a\nMaxim Magazine\narticle on riffs on New Orleans' classic cocktails. Her concept was inspired by growing up by the apple orchards in Hudson Valley, NY, and the combination reminded me a bit of the\nTown Crier\n, Green Street's Picon-less variation on the\nCreole\n, and Drink's\n1919\n.\nThe New Yorleanian greeted the nose with anise, herbal, and apple aromas. Next, apple and grape played on the sip, and the swallow donated rye, apple, and lightly bitter herbal flavors with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQsLZvX0v-_CWWwR7zlKIdLjKeH1H8hXp_nXYh3TwjqUsSXVfXyp9Hs6u_x6-kG2DuDnrbwjcVQiuDFDNzwq2vMs-Ovp7jMUVLI-850k95_hzUngDX3r7-Dmp9h3d4A2FtTN2wijr8Dhe/s320/newyorleanian3897.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQsLZvX0v-_CWWwR7zlKIdLjKeH1H8hXp_nXYh3TwjqUsSXVfXyp9Hs6u_x6-kG2DuDnrbwjcVQiuDFDNzwq2vMs-Ovp7jMUVLI-850k95_hzUngDX3r7-Dmp9h3d4A2FtTN2wijr8Dhe/s800/newyorleanian3897.jpg", "comment_count": 0 }, { "title": "sfumato swizzle", "url": "https://cocktailvirgin.blogspot.com/2018/10/sfumato-swizzle.html", "published": "2018-10-12T08:00:00.000-04:00", "updated": "2018-10-12T08:00:08.689-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Alex P.", "source": "Reddit", "year": null }, "categories": [ "amaro", "creme de banane", "falernum", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Sfumato Rabarbaro Amaro", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Doctor Bird Jamaican Rum (Smith & Cross)", "1/2 oz Falernum (Velvet)", "1/2 oz Giffard Banane du Bresil" ], "instructions": "Build in a Collins glass, fill with crushed ice, swizzle to mix and chill, and garnish with mint and freshly grated nutmeg.", "body_text": "1 1/2 oz Sfumato Rabarbaro Amaro\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Doctor Bird Jamaican Rum (Smith & Cross)\n1/2 oz Falernum (Velvet)\n1/2 oz Giffard Banane du Bresil\nBuild in a Collins glass, fill with crushed ice, swizzle to mix and chill, and garnish with mint and freshly grated nutmeg.\nTwo Fridays ago, I was reading\nReddit\n's cocktails forum and spotted a curious drink called the Sfumato Swizzle. The recipe was created by Alex P. (a/k/a xxfactory), and it seemed based off of Marco Dionysos'\nChartreuse Swizzle\n. Besides the swap of herbal liqueurs, this recipe inserted Jamaican rum as we did nightly with the Mixoloseum house's Chartreuse Swizzle\nriff\nduring Tales 2010, and it added crème de banana to perhaps balance the bitterness of the amaro. Overall, I was definitely drawn to the absurdity of the drink, especially since I had been pondering how long it would take me to finish my new purchase of Sfumato that I used it a quarter or half ounce at a time.\nThe Sfumato Swizzle greeted the senses with mint, woody spice, and a darker aroma from the Sfumato. Next, that darkness continued on into the sip along with the lime and pineapple, and the swallow proffered funky rum along with bitter flavors tempered by tropical banana ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGCVncxyxpi99IH5kkMre3PezZ1-Ov1Tn4KsT8xUr2msDU9Cs35J4b5GYUnn9PfljGTT9foiKl2ilbXMs0OKUrZQWLfqtVSPMJI5fC0MmS3V-vyD26vDNhIKR1-h6ekuA9O5Fc061llEw/s320/sfumatoswizzle3899.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGCVncxyxpi99IH5kkMre3PezZ1-Ov1Tn4KsT8xUr2msDU9Cs35J4b5GYUnn9PfljGTT9foiKl2ilbXMs0OKUrZQWLfqtVSPMJI5fC0MmS3V-vyD26vDNhIKR1-h6ekuA9O5Fc061llEw/s800/sfumatoswizzle3899.jpg", "comment_count": 0 }, { "title": "parisian sour", "url": "https://cocktailvirgin.blogspot.com/2018/10/parisian-sour.html", "published": "2018-10-13T08:00:00.000-04:00", "updated": "2018-10-13T08:00:03.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (mole)", "cognac", "egg white", "lemon juice", "simple syrup", "vermouth (bianco)" ], "ingredients": [ "2 oz Louis Royer Force 53 Cognac (Camus VS)", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Lemon Juice", "1/2 oz Cane Syrup (Simple Syrup)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with chocolate bitters (Bittermens Molé).", "body_text": "2 oz Louis Royer Force 53 Cognac (Camus VS)\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Lemon Juice\n1/2 oz Cane Syrup (Simple Syrup)\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with chocolate bitters (Bittermens Molé).\nAfter getting back from a bar shift two Saturdays ago, I wanted to treat myself to a cocktail, so I reached for Sother Teague's\nI'm Just Here for the the Drinks\nbook. There, I was lured in by the\nPisco Sour\nriff, the Parisian Sour, that subbed in overproof Cognac and blanc vermouth for the pisco. Since I lacked strong Cognac, I opted for a sturdy 80 proof one and balanced that by toning down the sugar content by using simple syrup instead of cane syrup (cane syrup is closer to 2:1 simple). In the glass, the Parisian Sour presented a chocolate and Cognac bouquet in an earthy way. Next, a creamy lemon sip slid into a Cognac and floral-herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XiU-k3ierWM2DFIyttAWQGPIEU7jZaLS2-zbyyHQTsT_Qtkc8bNUnY37PwKo1rRNQhQfRkNT_soXwg4EPEc4HEE-l3PGjfLItdLK1IjYu-QM6E_O1rMJFhHQSAmFToK4aH9gl7zIUj8S/s320/parisiansour3903.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XiU-k3ierWM2DFIyttAWQGPIEU7jZaLS2-zbyyHQTsT_Qtkc8bNUnY37PwKo1rRNQhQfRkNT_soXwg4EPEc4HEE-l3PGjfLItdLK1IjYu-QM6E_O1rMJFhHQSAmFToK4aH9gl7zIUj8S/s800/parisiansour3903.jpg", "comment_count": 1 }, { "title": "second line season", "url": "https://cocktailvirgin.blogspot.com/2018/10/second-line-season.html", "published": "2018-10-14T08:00:00.000-04:00", "updated": "2018-10-14T08:00:02.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Nick Detrich and Chris Hannah", "source": "Punch Drinks", "year": null }, "categories": [ "amaro", "bitters (aromatic)", "calvados", "lemon juice", "maraschino" ], "ingredients": [ "2 oz Calvados (Boulard VSOP)", "1/2 oz Lemon Juice", "2 tsp Amaro Montenegro (1/3 oz)", "1 tsp Maraschino Liqueur (1/6 oz Luxardo)", "2 dash Boker's Bitters (Jerry Thomas Decanter)" ], "instructions": "Shake with ice, strain into a wine glass half rimmed with sugar, fill with pebbled (crushed) ice, and garnish with 3-4 dried (fresh) apple slices and freshly grated nutmeg.", "body_text": "2 oz Calvados (Boulard VSOP)\n1/2 oz Lemon Juice\n2 tsp Amaro Montenegro (1/3 oz)\n1 tsp Maraschino Liqueur (1/6 oz Luxardo)\n2 dash Boker's Bitters (Jerry Thomas Decanter)\nShake with ice, strain into a wine glass half rimmed with sugar, fill with pebbled (crushed) ice, and garnish with 3-4 dried (fresh) apple slices and freshly grated nutmeg.\nTwo Sundays ago, I went shopping for an apple to properly garnish a cocktail that I had spotted in\nPunch Drinks\ncalled the Second Line Season. The recipe was created by Nick Detrich and Chris Hannah as they prepare to open the Jewel of the South in New Orleans. The original Jewel of the South was the bar at the New Orleans City Exchange on Gravier Street in the American Quarter (just west of the French Quarter) where Joseph Santini invented the\nBrandy\nCrusta\ncirca 1852. The new Jewel of the South will be on St. Louis Street near N. Rampart Street in the French Quarter with an eye on preserving bits of history such as this tribute to the Crusta akin to how Detrich and associates Bellocq paid respect to the\nCobbler\nat Bellocq.\nThe Second Line Season offered up apples accented by woody spice on the nose. Next, the apple continued on into the crisp sip along with lemon notes, and the swallow followed up with more apple, nutty Maraschino, orange, and spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9PDueh8F9CPr_tWcZZsUjNrYjgJZMHddDkIqFxpOB2g__NxS94GheUnCN7lBrRFnxVmXp6iLCUxAYXK3rY8SNNEBM2AK7_xi0gCXNQ-uCr7avHpgUVK-mBmVajdHv7lHjgYzhQsTtsRt/s320/secondlineseason3906.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9PDueh8F9CPr_tWcZZsUjNrYjgJZMHddDkIqFxpOB2g__NxS94GheUnCN7lBrRFnxVmXp6iLCUxAYXK3rY8SNNEBM2AK7_xi0gCXNQ-uCr7avHpgUVK-mBmVajdHv7lHjgYzhQsTtsRt/s800/secondlineseason3906.jpg", "comment_count": 0 }, { "title": "must be nice", "url": "https://cocktailvirgin.blogspot.com/2018/10/must-be-nice.html", "published": "2018-10-15T08:00:00.000-04:00", "updated": "2018-10-15T08:00:04.843-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Kevin Beary", "source": "Three Dots and a Dash", "year": 2017 }, "categories": [ "grenadine", "lime juice", "mezcal", "pineapple juice", "rum", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Lustau Amontillado Sherry", "1 oz Appleton Estate 12 Year Rum (Appleton Reserve)", "1/2 oz Mezcal (Fidencio)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Fassionola or Grenadine (Grenadine)" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with pineapple leaves, pineapple crescent, lime wheel, cherry, and toy gold coins (mint sprigs and nasturtium flower).", "body_text": "1 oz Lustau Amontillado Sherry\n1 oz Appleton Estate 12 Year Rum (Appleton Reserve)\n1/2 oz Mezcal (Fidencio)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Fassionola or Grenadine (Grenadine)\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with pineapple leaves, pineapple crescent, lime wheel, cherry, and toy gold coins (mint sprigs and nasturtium flower).\nTwo Mondays ago, I was desiring a tropical drink to escape the cold drizzle that was rolling over our fair town. Therefore, I decided upon the Must Be Nice created by Kevin Beary at Chicago's Three Dots and a Dash; I had spotted the recipe in the Lustau 2017 competition archives, and it seemed worthy of braving the rain to gather garnishes. Once prepared, my choice of garnish gave forth a mint and peppery floral nose over the drink's cinnamon and grape aromas. Next, grape, lime, and pineapple combined for a fruity sip, and the swallow presented rum, smoky mezcal, and nutty grape with a pineapple and cinnamon finish. Overall, I was impressed at how well the Amontillado, mezcal, and cinnamon trio played out to provide complementary flavors and offer the drink a solid backbone.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh821DYy4jkyxrIJrZ-W-Tsmdi_OjHWPrdmoDqdJQ8B7CEVSSZGisLslomNfZCdAGaeFb4upC6UOIKIJRx5UC_2JyimJd7JfmoARx3YmFJAmarvJ8ffxiuzu1hJCAdynphde4AQT1yqqrzw/s320/mustbenice3910.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh821DYy4jkyxrIJrZ-W-Tsmdi_OjHWPrdmoDqdJQ8B7CEVSSZGisLslomNfZCdAGaeFb4upC6UOIKIJRx5UC_2JyimJd7JfmoARx3YmFJAmarvJ8ffxiuzu1hJCAdynphde4AQT1yqqrzw/s800/mustbenice3910.jpg", "comment_count": 0 }, { "title": "christopher moody", "url": "https://cocktailvirgin.blogspot.com/2018/10/christopher-moody.html", "published": "2018-10-16T08:00:00.000-04:00", "updated": "2018-10-16T08:00:05.515-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "ShakeStir competition", "year": 2014 }, "categories": [ "*original", "bitters (Angostura)", "lemon juice", "pear liqueur", "rum", "vermouth (dry)" ], "ingredients": [ "1 oz Dark (or Aged) Rum (Plantation Original Dark)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Pear Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice", "1 light dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist. ShakeStir", "body_text": "1 oz Dark (or Aged) Rum (Plantation Original Dark)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Pear Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\n1 light dash Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I uncovered a\nShakeStir\ncompetition entry that I had submitted in October 2014 but never had time to make called the Christopher Moody. The contest was rather seasonal for my description was, \"Who wouldn't want to be a pirate for Halloween? And drink rum like a pirate? This dark rum and pear-tinged riff on the\nScofflaw\npays dark tribute to one of the scallywags of the High Seas.\" My original spec called for Zacapa 23 Rum and St. George Spiced Pear, but here I utilized Plantation Dark and Rothman & Winter Pear Liqueur perhaps yielding a bit less depth of flavor.\nThe Christopher Moody greeted the senses with lemon oil brightening the dark rum nose. Next, the lemon mingled with the rum's caramel on the sip, and the swallow offered rum, pear, and clove spice notes to round out this Autumnal Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Jnl_TO8NOfYooL_lIn6o9XJUZXDItrDVcFmkEHawwyi1H_9jX-jMZkCkAgoxNCKmPx7-pNzlw5aHM4fmeaEwHhKf4K0nc3HyGNcwBdFY07SBRdj0trntb1o5dsgy36-Ts79F5h6bIVvZ/s320/christophermoody3912.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Jnl_TO8NOfYooL_lIn6o9XJUZXDItrDVcFmkEHawwyi1H_9jX-jMZkCkAgoxNCKmPx7-pNzlw5aHM4fmeaEwHhKf4K0nc3HyGNcwBdFY07SBRdj0trntb1o5dsgy36-Ts79F5h6bIVvZ/s800/christophermoody3912.jpg", "comment_count": 0 }, { "title": "andalusian fog cutter", "url": "https://cocktailvirgin.blogspot.com/2018/10/andalusian-fog-cutter.html", "published": "2018-10-17T08:00:00.000-04:00", "updated": "2018-10-17T08:00:11.635-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jason Saura", "source": "Navy Strength", "year": 2017 }, "categories": [ "brandy", "gin", "lime juice", "orange juice", "orgeat", "sherry", "simple syrup (other)" ], "ingredients": [ "1 oz Lustau Brandy (Camus VS Cognac)", "1 oz Lustau Oloroso Sherry", "1 oz London Dry Gin (Tanqueray)", "1 oz Lime Juice", "1 oz Orange Juice", "1/2 oz Strawberry Syrup (1 Strawberry + 1/2 oz Simple Syrup, muddled)", "1/4 oz Orgeat" ], "instructions": "Whip shake (I added a fine strain step to remove the muddled strawberry), pour into a Tiki mug, and fill with crushed ice. Garnish with a mint sprig and a lime shell/orange peel sailboat.", "body_text": "1 oz Lustau Brandy (Camus VS Cognac)\n1 oz Lustau Oloroso Sherry\n1 oz London Dry Gin (Tanqueray)\n1 oz Lime Juice\n1 oz Orange Juice\n1/2 oz Strawberry Syrup (1 Strawberry + 1/2 oz Simple Syrup, muddled)\n1/4 oz Orgeat\nWhip shake (I added a fine strain step to remove the muddled strawberry), pour into a Tiki mug, and fill with crushed ice. Garnish with a mint sprig and a lime shell/orange peel sailboat.\nTwo Wednesdays ago, I continued on with my recipe findings from the Lustau competitions, and I selected another recipe from Jason Saura of Seattle's Navy Strength after enjoying his 2018 entry called the\nCutlass\n. His 2017 drink was a Spanish riff on the\nFog Cutter\nthat he dubbed the Andalusian Fog Cutter. Once prepared, the Tiki libation proffered a strawberry and mint bouquet to the nose. Next, lime and orange notes complemented the strawberry on the sip, and the swallow donated gin and nutty sherry and orgeat flavors with a strawberry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8KrWyRtPf4dVzBD9FN2luvDToSDb3ZxUIEfQkvhONwmlugpCJxpSvH3OyJ1TkaWXWXpTolSgnwREa3UdDcmF-MM_TSc1DyxTPaN1cjL6hZyhLuJEVa2lKkmcQtj6pBnsOiSc7EeXFojj/s320/andalusianfogcutter3916.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8KrWyRtPf4dVzBD9FN2luvDToSDb3ZxUIEfQkvhONwmlugpCJxpSvH3OyJ1TkaWXWXpTolSgnwREa3UdDcmF-MM_TSc1DyxTPaN1cjL6hZyhLuJEVa2lKkmcQtj6pBnsOiSc7EeXFojj/s800/andalusianfogcutter3916.jpg", "comment_count": 0 }, { "title": "kentucky buck", "url": "https://cocktailvirgin.blogspot.com/2018/10/kentucky-buck.html", "published": "2018-10-18T08:00:00.000-04:00", "updated": "2018-10-18T08:00:14.877-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Erick Castro", "source": "Rickhouse", "year": 2009 }, "categories": [ "bitters (Angostura)", "ginger beer", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses)", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "1 medium Strawberry", "2 dash Angostura Bitters" ], "instructions": "Muddle the strawberry, add the rest of the ingredients, shake with ice, and double strain into a Collins glass (copper mug) with fresh ice. Top with ginger beer (2 oz Reed's) and garnish with a lemon wheel.", "body_text": "2 oz Bourbon (Four Roses)\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n1 medium Strawberry\n2 dash Angostura Bitters\nMuddle the strawberry, add the rest of the ingredients, shake with ice, and double strain into a Collins glass (copper mug) with fresh ice. Top with ginger beer (2 oz Reed's) and garnish with a lemon wheel.\nSince I had bought strawberries to make the Andalusian Fog Cutter, I decided to make a recipe by Erick Castro called the Kentucky Buck that he created at San Francisco's Rickhouse in 2009. While some of the recipes I found called for ginger syrup and soda water, I utilized the one from\nImbibe Magazine\nwhich specified ginger beer. Once prepared, the Kentucky Buck welcomed the senses with lemon, strawberry, and ginger aromas. Next, a carbonated lemon and berry sip slid into Bourbon, strawberry, and ginger notes on the swallow. While most people who have asked me for a Kentucky Buck at work wanted something closer to a Moscow Mule (I usually push them towards lemon over lime since it pairs more elegantly with American whiskey), the strawberry and bitters definitely provide a great summery feel and depth of flavor to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1I0RCxgFmPgT-5Nx4axDMY8g7rxmHkB9EMfgSrNKyx0JKuQhmN6JEZ7dlTpDrbhZnvuE8DCZX9Na8qq4HVGpqnxAk0RB5JwM3rIpAM0DUAjkin8MPFV3gU1eFlGPWlZj22cwLJyeu7iG/s320/kentuckybuck3919.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1I0RCxgFmPgT-5Nx4axDMY8g7rxmHkB9EMfgSrNKyx0JKuQhmN6JEZ7dlTpDrbhZnvuE8DCZX9Na8qq4HVGpqnxAk0RB5JwM3rIpAM0DUAjkin8MPFV3gU1eFlGPWlZj22cwLJyeu7iG/s800/kentuckybuck3919.jpg", "comment_count": 0 }, { "title": "louanalao", "url": "https://cocktailvirgin.blogspot.com/2018/10/louanalao.html", "published": "2018-10-19T08:00:00.000-04:00", "updated": "2018-10-19T08:00:00.311-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Richard Boccato", "source": "Food & Wine: Cocktails 2011", "year": 2011 }, "categories": [ "campari", "lime juice", "pimento dram", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz White Rum (Privateer Tres Aromatique)", "1/2 oz Campari", "1/4 oz Allspice Dram (Hamilton's)", "1 oz Lime Juice", "1/2 oz Cane Syrup (JM Sirop de Canne)", "1 Strawberry" ], "instructions": "Muddle the strawberry in a shaker tin. Add the rest of the ingredients, shake with ice, strain into a double old fashioned glass (Tiki sea shell mug), and fill with ice (crushed ice). Garnish with an orange wheel and strawberry (orange peel, strawberry, mint sprig).", "body_text": "1 1/2 oz White Rum (Privateer Tres Aromatique)\n1/2 oz Campari\n1/4 oz Allspice Dram (Hamilton's)\n1 oz Lime Juice\n1/2 oz Cane Syrup (JM Sirop de Canne)\n1 Strawberry\nMuddle the strawberry in a shaker tin. Add the rest of the ingredients, shake with ice, strain into a double old fashioned glass (Tiki sea shell mug), and fill with ice (crushed ice). Garnish with an orange wheel and strawberry (orange peel, strawberry, mint sprig).\nIn looking for a third recipe that called for strawberry to round out the cocktail hat trick, I came across a drink in\nFood & Wine: Cocktails 2011\nthat took things in a Tiki direction. That one was the Louanalao by Richard Boccato then of New York City's Weather Up Tribecca, and perhaps this one was created during his time at Painkiller (a/k/a PKNY) before that. I was drawn to the recipe (besides the strawberry paired with Campari part) for it combined allspice dram and Campari which worked rather well in the\nChester Rapkin\n,\nKing Slayer\n, and other drinks.\nOnce prepared, the strawberry from the drink and the garnish filled the nose, and the sip led into the strawberry balanced by lime notes. Next, the swallow shared funky rum, berry, bitter orange, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsrblIs4elR7aV0xTWWn2tTKX-JTI3FhMqhMBdh0hsOaYIhcf9UwAPTx0-Bz7ZxHDuG6De8xAVgLLsTmp73CJp8MCyoiYVmQ56HhVuHHWkR5rAEwogh6a1JohfHc3Q6rR1h80sDKNZov3/s320/louanalao3922.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsrblIs4elR7aV0xTWWn2tTKX-JTI3FhMqhMBdh0hsOaYIhcf9UwAPTx0-Bz7ZxHDuG6De8xAVgLLsTmp73CJp8MCyoiYVmQ56HhVuHHWkR5rAEwogh6a1JohfHc3Q6rR1h80sDKNZov3/s800/louanalao3922.jpg", "comment_count": 0 }, { "title": "smoke & mirrors", "url": "https://cocktailvirgin.blogspot.com/2018/10/smoke-mirrors.html", "published": "2018-10-20T08:00:00.000-04:00", "updated": "2018-10-20T08:00:05.410-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (orange)", "gin", "scotch", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dorothy Parker Gin (Tanqueray)", "1/2 oz Laphroaig 10 Year Scotch", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Noilly Prat Dry Vermouth", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Dorothy Parker Gin (Tanqueray)\n1/2 oz Laphroaig 10 Year Scotch\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Noilly Prat Dry Vermouth\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with a flamed orange twist (unflamed).\nTwo Saturdays ago, I was in the mood for a nightcap, so I sought out Sother Teague's\nI'm Just Here for the Drinks\nbook. There, I spotted the Smoke & Mirrors which seemed like an interesting Martini riff or perhaps a Martini meets a Rob Roy cocktail; since the name sounded familiar, I had to check but it was not either of the two with that same name for they were both\nmezcal\ndrinks\n. Once mixed, Sother's Smoke & Mirrors met the nose with orange oil over peat smoke aromas. Next, a semi-dry red grape sip gave way to pine, smokiness, and nutty flavors on the swallow. Indeed, the cocktail had a delightful savory aspect to it from perhaps the Scotch, vermouth, and sherry that Andrea commented that it \"tastes [a little] like olive juice.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJ75vGth9eWThKVYM1WO9qeayEDmc5bSKeLQSrWG79dsSXH-qUWvPcG2Kn-5a1bI_nKYinJyjYSZaueN1Hj_ORCeJPyLdsraHB00ao3iEnrae1Ta445DKSBmQgYfTRwC5h0jKFlyqTTA-/s320/smokemirrors3924.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJ75vGth9eWThKVYM1WO9qeayEDmc5bSKeLQSrWG79dsSXH-qUWvPcG2Kn-5a1bI_nKYinJyjYSZaueN1Hj_ORCeJPyLdsraHB00ao3iEnrae1Ta445DKSBmQgYfTRwC5h0jKFlyqTTA-/s800/smokemirrors3924.jpg", "comment_count": 0 }, { "title": "amped-up pimm's cup", "url": "https://cocktailvirgin.blogspot.com/2018/10/amped-up-pimms-cup.html", "published": "2018-10-21T08:00:00.000-04:00", "updated": "2018-10-21T08:00:08.895-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Carey Jones", "source": "Brooklyn Bartender", "year": null }, "categories": [ "gin", "ginger beer", "lemon juice", "pimm's no. 1", "simple syrup" ], "ingredients": [ "1 oz Pimm's No. 1", "1 oz Beefeater Gin", "1/4 oz Lemon Juice", "1/4 oz Simple Syrup", "3 leaf Mint", "1 Strawberry", "1 slice Cucumber" ], "instructions": "Muddle the mint, strawberry, and cucumber in a shaker tin. Add the rest of the ingredients, shake with ice, and double strain into a Collins glass with ice. Top with 2 oz ginger beer (Reed's) and garnish with a cucumber slice, lemon wheel, mint sprig, and half a strawberry.", "body_text": "1 oz Pimm's No. 1\n1 oz Beefeater Gin\n1/4 oz Lemon Juice\n1/4 oz Simple Syrup\n3 leaf Mint\n1 Strawberry\n1 slice Cucumber\nMuddle the mint, strawberry, and cucumber in a shaker tin. Add the rest of the ingredients, shake with ice, and double strain into a Collins glass with ice. Top with 2 oz ginger beer (Reed's) and garnish with a cucumber slice, lemon wheel, mint sprig, and half a strawberry.\nTwo Sundays ago after having a large dinner at Vee Vee, I sought out a ginger beer drink to settle the stomach. My search led me to Carey Jones'\nBrooklyn Bartender\nwhere there was a ginger beer variation in the Pimm's Cup section (where I found the\nWire + String\n) called the Amped-Up Pimm's Cup; despite Jones attributing the rest of the drinks to individual bars and bartenders across Brooklyn, this one lacked any information so perhaps it was the author's contribution to the borough's tapestry. I was also excited that the recipe would provide a fourth use of my strawberry purchase.\nThe Amped-Up Pimm's Cup donated strawberry, cucumber, and mint notes to the nose. Next, a carbonated berry sip slid into gin, ginger, cucumber, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UOpC3o2f2Y6m_ysv5kaWDm-qOaRX0Cr7IN93opUR_6WWffnSOVxjNFyjvIXna3ckjl6vYF4_fplav996zUW6cJ2j-xyMtHYieJw9GMp3KQ6qVMkTriC97l3vM64V9gx0RvAnIyCyDO79/s320/ampeduppimms3927.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UOpC3o2f2Y6m_ysv5kaWDm-qOaRX0Cr7IN93opUR_6WWffnSOVxjNFyjvIXna3ckjl6vYF4_fplav996zUW6cJ2j-xyMtHYieJw9GMp3KQ6qVMkTriC97l3vM64V9gx0RvAnIyCyDO79/s800/ampeduppimms3927.jpg", "comment_count": 2 }, { "title": "clara bow", "url": "https://cocktailvirgin.blogspot.com/2018/10/clara-bow.html", "published": "2018-10-22T08:00:00.000-04:00", "updated": "2018-10-22T08:00:09.013-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lynnette Marrero", "source": "Rye House", "year": 2009 }, "categories": [ "grenadine", "lemon juice", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Four Roses)", "3/4 oz Lemon Juice", "1/2 oz St. Germain (St. Elder)", "1/2 oz Grenadine", "5-6 leaf Mint" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a mint leaf.", "body_text": "1 1/2 oz Bourbon (Four Roses)\n3/4 oz Lemon Juice\n1/2 oz St. Germain (St. Elder)\n1/2 oz Grenadine\n5-6 leaf Mint\nShake with ice, strain into a cocktail coupe, and garnish with a mint leaf.\nTwo Mondays ago, I decided to make the Clara Bow by Lynnette Marrero at New York City's Rye House circa 2009. I had spotted the drink mentioned elsewhere and tracked down a reliable recipe on\nSeriousEats\n; the combination reminded me of a mix between a\nWard 8\n(especially some older recipes that included crème de menthe or mint leaves) and Brother Cleve's\nNinth Ward\n. The drink was named after Clara Gordon Bow who was an American actress that began in the silent film era and continued on into the \"talkies\" movies. Clara epitomized the Roaring Twenties and Flapper culture to the point that she was dubbed \"The It Girl.\" Like other Flapper-tribute drinks like the\nFlapper Jane\n, this one is elegant and pink in hue.\nThe Clara Bow began with a mint, floral, and Bourbon aroma. Next, lemon and berry notes mingled on the sip, and the swallow offered Bourbon, pomegranate, elderflower, and mint flavors to make for a delightful Whiskey Sour of sorts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-ZIJ_9LiiK6piAGCxHenczsZ8SxqgfMEhzHIB8Mmk58-B3JR5oGfTcbqkpiZQAvx5Oo_YhHfIo5I3XkWN46UULTTsgXd1BTmFHuoD2PWpyiCQ8vn772Dna7DZGL7AUBXH1Yadko1_qj0/s320/clarabow3929.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-ZIJ_9LiiK6piAGCxHenczsZ8SxqgfMEhzHIB8Mmk58-B3JR5oGfTcbqkpiZQAvx5Oo_YhHfIo5I3XkWN46UULTTsgXd1BTmFHuoD2PWpyiCQ8vn772Dna7DZGL7AUBXH1Yadko1_qj0/s800/clarabow3929.jpg", "comment_count": 0 }, { "title": "boys don't cry", "url": "https://cocktailvirgin.blogspot.com/2018/10/boys-dont-cry.html", "published": "2018-10-23T08:00:00.000-04:00", "updated": "2018-10-23T08:00:09.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lauren Paylor", "source": "Copper & Kings 2018 Mix Tape cocktail competition recipe book", "year": 2018 }, "categories": [ "absinthe", "amer picon", "brandy", "maraschino", "sherry" ], "ingredients": [ "1 1/2 oz Copper & Kings American Craft Brandy", "1/2 oz Alexandra Oloroso Sherry (Lustau)", "1/4 oz Luxardo Maraschino Liqueur", "1/4 oz Bigallet China-China (Torani Amer)", "1 dash Absinthe (10 drop Copper & Kings Absinthe Blanche)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Copper & Kings American Craft Brandy\n1/2 oz Alexandra Oloroso Sherry (Lustau)\n1/4 oz Luxardo Maraschino Liqueur\n1/4 oz Bigallet China-China (Torani Amer)\n1 dash Absinthe (10 drop Copper & Kings Absinthe Blanche)\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I received in the mail a copy of the Copper & Kings 2018 Mix Tape cocktail competition recipe book, so I flipped through and found one that called out to me both musically and drink-wise. That one was inspired by The Cure's Boys Don't Cry, and it was crafted by Lauren Paylor of Eat in Rich in Washington, DC. So besides the tribute to the New Wave song first released as a single in 1979 from one of my favorite bands, the recipe itself reminded me of a brandy-based\nBrooklyn\nriff with the Brooklyn being one of my favorite Manhattan variations.\nThe Boys Don't Cry gave forth a nutty cherry accented by anise bouquet to the nose. Next, the sherry's grape was augmented by a hint of cherry on the sip, and the swallow proffered brandy, nutty notes from the sherry combining with the Maraschino, and caramel bitter orange flavors with a hint of absinthe and quinine on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUnnV_AP7B1A3KpFHrEAfjpNvMLOKXEVDifn9or3f_XHEANFTDM8xoxAbuzpFyfl4EkN6W5BajltN1r_BDzZk6smjknr_pGGX1d063vti8RIN9j39udBJCVJp8Ky0vtfolpkXkBfnjq0q/s320/boysdontcry3933.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUnnV_AP7B1A3KpFHrEAfjpNvMLOKXEVDifn9or3f_XHEANFTDM8xoxAbuzpFyfl4EkN6W5BajltN1r_BDzZk6smjknr_pGGX1d063vti8RIN9j39udBJCVJp8Ky0vtfolpkXkBfnjq0q/s800/boysdontcry3933.jpg", "comment_count": 0 }, { "title": "rye-o de janeiro", "url": "https://cocktailvirgin.blogspot.com/2018/10/rye-o-de-janeiro.html", "published": "2018-10-24T08:00:00.000-04:00", "updated": "2018-10-24T08:00:12.323-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Matt Conner", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "cachaça", "chartreuse (yellow)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Avua Amburana Cachaça", "1 oz Rittenhouse Bonded Rye", "3/4 oz Carpano Antica Sweet Vermouth", "1/2 oz Yellow Chartreuse", "1/4 oz Amaro Braulio" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.", "body_text": "1 oz Avua Amburana Cachaça\n1 oz Rittenhouse Bonded Rye\n3/4 oz Carpano Antica Sweet Vermouth\n1/2 oz Yellow Chartreuse\n1/4 oz Amaro Braulio\nStir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.\nTwo Wednesdays ago, I stopped into Backbar on my way home from dinner at Lonestar Taco Bar in Cambridge. For a drink, I requested the Rye-O de Janeiro from bartender Joseph Habib; despite my usual avoidance of puns as drink names, the combination seemed like a delightful\nGreen Point\nriff. I later learned that it was Matt Conner's creation from mid-September that he crafted two weeks or so before departing Backbar. The original was equal parts (with the fourth equal part being a split of the two herbal liqueurs), and when the cocktail hit the menu, the two base spirits were bumped up a quarter ounce each perhaps for a bit more dryness on the balance.\nThe Rye-O de Janeiro presented a bright lemon oil and funky cachaça nose that preceded a grape and honey-tinged sip. Next, rye and funky cachaça were complemented on the swallow by gently bitter herbal notes along with menthol from the Braulio on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjQ7s-wG6AtmXEVbhRd2kF7NEOlxuSWv6igdK8CwEe0foWocNrS3JPdBvmbVPkwMuIk07UEInpxc-4DAhEMgU2JFGLXDwGFdM8jJcBWVWItNEx7YnxwjB_9K6cFF-XYSEG9_ZWYyGbgQj/s320/ryeodejaneiro3936.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjQ7s-wG6AtmXEVbhRd2kF7NEOlxuSWv6igdK8CwEe0foWocNrS3JPdBvmbVPkwMuIk07UEInpxc-4DAhEMgU2JFGLXDwGFdM8jJcBWVWItNEx7YnxwjB_9K6cFF-XYSEG9_ZWYyGbgQj/s800/ryeodejaneiro3936.jpg", "comment_count": 2 }, { "title": "rum river mystic", "url": "https://cocktailvirgin.blogspot.com/2018/10/rum-river-mystic.html", "published": "2018-10-25T08:00:00.000-04:00", "updated": "2018-10-25T08:00:01.990-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Paul McGee", "source": "Lost Lake Tiki", "year": 2015 }, "categories": [ "benedictine", "bitters (Angostura)", "quinquina", "rum", "whiskey (Rye)" ], "ingredients": [ "1 oz Aged Rum (Barbancourt 8 Year)", "1 oz Rye Whiskey (Michter's)", "3/4 oz Byrrh Quinquina", "1/4 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with orange oil from a twist (I included it).", "body_text": "1 oz Aged Rum (Barbancourt 8 Year)\n1 oz Rye Whiskey (Michter's)\n3/4 oz Byrrh Quinquina\n1/4 oz Benedictine\n2 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with orange oil from a twist (I included it).\nTwo Thursday ago, I turned to a Manhattan variation of sorts that I had spotted a while ago called the Rum River Mystic, but I could not make it back then for I lacked Byrrh Quinquina in my collection. The recipe was crafted by Paul McGee at Chicago's Lost Lake Tiki around 2015, and I was able to find a few variations of the drink. The one I went with was from\nThe Takeout\nin 2016 that called for rum and rye whereas others called for a split of Haitian and Trinidadian rums or the rum-rye mix with additional Tiki Bitters as a garnish. I was drawn in for it reminded me of a\n1919 Cocktail\nwith the biggest difference being the quinquina here instead of the 1919's Punt e Mes. When I commented on\nInstagram\nthat, \"I find it interesting that the Mystic River here in (Somerville & Medford) Massachusetts was a rum hub, but alas, this probably isn't a tribute to that,\" the Lost Lake Tiki bar replied that, \"It's a tribute to a dear friend's beloved greyhound -- Rum River Mystic was his racing name!\"\nOnce prepared, the Rum River Mystic gave forth a bright orange oil aroma that led into a grape and barrel-aged caramel sip. Next, rye, rum, and smooth herbal notes on the swallow finished with the bitters' clove and allspice. Overall, it was softer, more herbal, and less bitter than a 1919, but just as delightful to quaff. The following day, I was motivated to venture down to the old \"Distill House Lane\" where rum was produced along the Mystic River in Medford from 1715 until 1905 when the industry finally succumbed to temperance forces. All that remains is the plaque below. Around the corner is distiller Isaac Hall's old house (now a funeral home) where Paul Rever used the excuse of \"avoiding the Redcoats\" to make a detour for a dram of rum on his way to Lexington. That decision is tied to my Winter Hill, Somerville, neighborhood for up the street from my house is a tiny park with a stone that commemorates Revere's turn off of Broadway for the trek across town to take Main Street into Medford. Previously, I had done some research on Somerville's Chase Distillery, but apparently it made less of a historical impact; that distillery was located near the football field and ice skating rink between Union and Porter Squares in Somerville with no trace of its copper stills or product remaining.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmIejU3hgQh6OJWhQmu8Sp-M1uNsVRuD3swfdp2fWxw6pi-p-BC9m1UDqw_zlA1ZSQdjFrwM40Nb33XI6UD606liBIEMUTNPvrq9iKOg_NW_S-hUYC1ZyvwtQ2U_Ou2GccidLt83aRQW_/s320/rumrivermystic3938.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHJQI4RMrNegGp_AAX5EQCHBleOelX3hNc6ksbprS7THg6PaqipxzPdFhzet5WaF1OcGFaAMBE0jxo6xdGvJkawQ1cwtMzIGRwkTdnn2FzV2iBMS887vdMh29UM8li09C9ZLjimb5RCI2/s320/medfordrumsign.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmIejU3hgQh6OJWhQmu8Sp-M1uNsVRuD3swfdp2fWxw6pi-p-BC9m1UDqw_zlA1ZSQdjFrwM40Nb33XI6UD606liBIEMUTNPvrq9iKOg_NW_S-hUYC1ZyvwtQ2U_Ou2GccidLt83aRQW_/s800/rumrivermystic3938.jpg", "comment_count": 0 }, { "title": "miriam's cup", "url": "https://cocktailvirgin.blogspot.com/2018/10/miriams-cup.html", "published": "2018-10-26T08:00:00.000-04:00", "updated": "2018-10-26T08:00:03.830-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Phoebe Esmon", "source": "Nightbell and Curate", "year": null }, "categories": [ "bitters (Angostura)", "calvados", "cognac", "sherry" ], "ingredients": [ "1 oz Pierre Ferrand Ambre Cognac (Courvoisier VS)", "1 oz Roger Groult 6 Year Calvados (Boulard VSOP)", "1/2 oz Hidalgo Pedro Ximenez Sherry (Oxford 1970)", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Pierre Ferrand Ambre Cognac (Courvoisier VS)\n1 oz Roger Groult 6 Year Calvados (Boulard VSOP)\n1/2 oz Hidalgo Pedro Ximenez Sherry (Oxford 1970)\n3 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Fridays ago, I reached for\nDrinking Like Ladies\nfor the evening's liquid inspiration. There, I spotted Phoebe Esmon's Miriam's Cup that she created at North Carolina's Nightbell and Curate as a tribute to Ruth Gruber. Gruber was a journalist and humanitarian best known for her work describing the dangers of Nazism. Her most famous moment was taking part in a secret mission in 1944 to successfully bring a thousand Jewish refugees and wounded American soldiers from Italy to the United States. Esmon's flavor concept was based on the comfort food rugelach, and it reminded me of the often neglected Corpse Reviver #1 with sherry and bitters instead of the classic's sweet vermouth.\nThe Miriam's Cup presented bright orange oil notes over apple and raisin aromas. Next, a rich grape sip showed hints of apple, and the swallow offered Cognac and raisin flavors with a clove and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbcSyVygYFULjpv_QLoly79jYlFJvFnaXBAwP3zdPNcdLpAKBpaDx2-StfKvS3qhnplmBHUPCEwRJ6A7AQy1OxEphhWJiuC6HAQc90-GNyss4A5lZyOAVdmAAduCWklrOPGdOdkG8KKWU/s320/miriamscup3940.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbcSyVygYFULjpv_QLoly79jYlFJvFnaXBAwP3zdPNcdLpAKBpaDx2-StfKvS3qhnplmBHUPCEwRJ6A7AQy1OxEphhWJiuC6HAQc90-GNyss4A5lZyOAVdmAAduCWklrOPGdOdkG8KKWU/s800/miriamscup3940.jpg", "comment_count": 0 }, { "title": "thunder road", "url": "https://cocktailvirgin.blogspot.com/2018/10/thunder-road.html", "published": "2018-10-27T08:00:00.000-04:00", "updated": "2018-10-27T08:00:08.612-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Natalie Jacob", "source": "Dutch Kills", "year": 2013 }, "categories": [ "applejack", "bitters (Angostura)", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Appleton Reserve Rum", "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Sweet Vermouth (Cocchi)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry. ShakeStir", "body_text": "1 1/2 oz Appleton Reserve Rum\n3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Sweet Vermouth (Cocchi)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Saturdays ago, I browsing the\nShakeStir\ndatabase when I uncovered another split base Manhattan riff to go along with the Rum River Mystic and Miriam's Cup from the two previous nights. That recipe was the Thunder Road by Natalie Jacob circa 2013-14 at Dutch Kills that she named after the Bruce Springsteen song and a Robert Mitchum film. I had previously made a recipe of Natalie from her Dutch Kills days called the\nJake Barnes\n, so I was interested in trying this one out.\nThe Thunder Road began with a grape, aged rum, and a fruit note from the apple brandy or perhaps the Jamaican rum on the nose. Next, grape and hints of caramel on the sip slid into rum and apple flavors on the swallow with a clove and allspice finish. Overall, the Thunder Road was softer than a Manhattan but less fruity than a\nMarconi Wireless\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3QvfmTbJSWWXfS8u1U-ONQZH1OxGAgq8DgCrDSJdB4VqcQ6itLK0MLVA9LJLS0DVADb9M7NI5x1Hpwf2qe1M6G_diQq0AvZGGDZdKpjzjqjctmFP8GZaMu7i1fMobE3jof3DfQ443S_v/s320/thunderroad3941.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3QvfmTbJSWWXfS8u1U-ONQZH1OxGAgq8DgCrDSJdB4VqcQ6itLK0MLVA9LJLS0DVADb9M7NI5x1Hpwf2qe1M6G_diQq0AvZGGDZdKpjzjqjctmFP8GZaMu7i1fMobE3jof3DfQ443S_v/s800/thunderroad3941.jpg", "comment_count": 0 }, { "title": ":: the art of naming a drink ::", "url": "https://cocktailvirgin.blogspot.com/2018/10/art-of-naming-drink.html", "published": "2018-10-27T16:10:00.000-04:00", "updated": "2019-07-14T10:38:42.677-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in November 2017; slightly adapted version here.\nFor many bartenders, the hardest part of getting a drink on the menu or into a competition is not the ingredients or balance but the name. Having done a cocktail blog for nearly a decade besides my time bartending, I have perhaps named more than my fair share of drinks. Indeed, I remember one time at Eastern Standard, I asked bartender Kevin Martin what the drink he was serving me was, and he replied, “I’ll know when I read it on your blog.”\nOne way of thinking about naming convention is looking at it as an act of compassion: how do you get the right drink into the right person’s hands when they read it on the menu? A softer or more playful-sounding name should match an easier style of drink; they are more likely to get ordered. The more cacophonous or difficult-to-pronounce or comprehend names should match cocktails with more challenging ingredients. For example, at one bar I worked at, the Laguna Sunrise was the most returned drink during my two years there. People expected an easy-going libation, and not a mezcal-laden smoke bomb. Similarly, Bobby Heugel of Houston’s Anvil at a Tales of the Cocktail talk discussed making the more advanced drinks’ names more difficult to say in order to get it in the right hands of an educated drinker who would be more motivated to give it a go. It would also steer the average customers away from often the least-profitable drinks on the menu.\nNext, the name can inform the guests about the ingredients or the style of the bar. For the former, matching the origin of the spirit with a film star, movie, or book from that country can help. As for the style of bar, a saucy name might work in a neighborhood bar to gain a chuckle and a drink order but might fall flat in a more upscale place, whereas an overly serious name might detract from a fun drink. At one bar, I mentioned to a regular that I was trying to come up with all France-derived ingredient sparkling wine drink called the French Tickler, and he shook his head and declared that we were not that type of place. Furthermore, keeping to the restaurant’s theme, neighborhood, and local history are great tie-ins and make for great talking points. In fact, drink names are a great way to tell a story when presenting the drink or when people ask; moreover, it allows the staff to connect with the guests and shine light on their creative co-workers even when not present.\nWhen Brick & Mortar first opened up in Boston, the menu was filled with great tasting cocktails created by\nMisty Kalkofen\nwith intriguing names. When I inquired as to the name’s meaning, I frequently got the explanation that one of the owners had a notebook of drink names needing recipes stemming from things he came across during his day such as a photo caption on Facebook. It turned out to be a productive bit of teamwork since Misty needed drink names more than drink ideas. I have done similar for myself by keeping a list of drink names for future use. Book or poem titles, song or album titles, semi-famous people’s names, childhood games or toys, or historic events all have seemed to work. When I did Yacht Rock Sundays one summer, I had a list of 200 song titles from the playlist to choose from, and it made menu item creation go rather smoothly. Having a name list also brings up the point of whether a bartender should craft the drink first and name later or concoct the drink off of the name. Trying to do it both ways is a great exercise, but often the drink stems from an idea or request for ingredients, so the former is more likely.\nThere are also times when a drink does not need a new name. For example, when that recipe is already a drink, I find it in poor form to rename it perhaps save for one-off theme menus. I recently saw a local bar’s menu online that had renamed what appeared to be an Old Cuban, and I immediately thought less of the program. Unless the drink is rather well known like a Red Hook, insinuating that the drink is a house creation (even by omission) can get bad publicity such as what happened with one local bar who mis-attributed the Chartreuse Swizzle as a house invention. Mentioning the source bar or bartender in the drink description helps to avoid these issues. On a menu, a house take on a classic does not necessarily need to have a new name but merely an explanation of the ingredients of how it varies and elevates the classic. For example, a previous bar’s Dirty Martini utilized a house-made brine from a lactic ferment to tie in with the kitchen program; however, we had to be clear on whether the guest wanted the Dirty on the menu or the standard olive brine one. Sometimes generating a slight variation on the drink name as a nod to the original can help to clear up these confusions. Finally, checking on the web to see if the drink name has been taken is indeed helpful; overlap is not a killer\nper se\nbut it should be taken into consideration especially if it is a semi-famous drink (or from a famous bartender) or the two recipes are pretty similar.\nIn competitions, the name can be rather important to win the judges’ nod. Linking the name to a bit of history or geography about the ingredient can be helpful. For example, in one Jägermeister competition on ShakeStir, I stood out above the other competitors who created Negroni riffs by avoiding the common Jägeroni or Negronimeister ones that were submitted by paying tribute to the geography of the spirit and dubbing it the Saxoni. For in-person competitions instead of strictly web-based ones, linking the name to a story helps for competitors have a bit of time during the drink build (as well as before and after) to speak, and tying in the name to the sponsor’s history or to a personal anecdote can make the drink more notable even before the judges taste it. Make sure these drink names are always positive and not showcasing a dark part of history or the world. Marketability of the drink and the contestant is on the judges’ minds.\nDrink names are often one of the first ways to sell the idea to the guest or to sell it to the right guest who will enjoy it. Strangely, nonstandard conventions can work. One local restaurant called Hungry Mother had all of their drinks numbered which at first I found to be odd. However, I and other drinkers grew a fondness to certain drinks such as\nNo. 42\n, and the system seemed to work.\nThere is no one right way to name a drink, but there are several wrong ways. Just as you would let your co-workers taste your drink during the recipe development stage, bouncing drink names off them and your guests can help guide you to the best choice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdTPwG4T_jsMmjeoQHTJKHcNx1i_9Tbsx1mqugCkLO95fTPcq3Lo8Xe9XtMBgqPvj5T92j8_U6x5j82a6sMFM514m4bHhZcUSgiKlXDwoqsaXeaAGVsg_Y3AIhuzRSXkDGLpZBpa3il4R/s320/YachtRock400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdTPwG4T_jsMmjeoQHTJKHcNx1i_9Tbsx1mqugCkLO95fTPcq3Lo8Xe9XtMBgqPvj5T92j8_U6x5j82a6sMFM514m4bHhZcUSgiKlXDwoqsaXeaAGVsg_Y3AIhuzRSXkDGLpZBpa3il4R/s800/YachtRock400.jpg", "comment_count": 0 }, { "title": "handsome jack", "url": "https://cocktailvirgin.blogspot.com/2018/10/handsome-jack.html", "published": "2018-10-28T08:00:00.000-04:00", "updated": "2018-10-28T08:00:01.827-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Tanner", "source": "The Experimental Cocktail Club", "year": null }, "categories": [ "aperol", "bitters (Angostura)", "bitters (Peychaud's)", "chartreuse (green)", "cognac", "maple syrup", "quinquina", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Bonded Rye", "3/4 oz Cognac (Courvoisier VS)", "1/2 oz Aperol", "3/4 oz Byrrh Quinquina", "1/2 tsp Green Chartreuse", "1/2 tsp Maple Syrup", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "3/4 oz Rittenhouse Bonded Rye\n3/4 oz Cognac (Courvoisier VS)\n1/2 oz Aperol\n3/4 oz Byrrh Quinquina\n1/2 tsp Green Chartreuse\n1/2 tsp Maple Syrup\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nTwo Sundays ago, I perused my drink book shelf and pulled out my copy of\nThe Experimental Cocktail Club\nwhere I uncovered the Handsome Jack by Chris Tanner at the E.C.C. in London's Chinatown. Not only was this a fourth split base Manhattan riff in a row, it also featured accents of Green Chartreuse and maple to make for a great Fall drink. That duo of Chartreuse and maple was one that has worked previously in a trio of drinks: the Daiquiri-inspired\nCleirmeil\n, the Old Fashioned-like\nTruce\n, and the Jasmine-esque\nCat's Pajamas\n.\nThe Handsome Jack proffered a lemon oil and brandy bouquet to the nose. Next, Byrrh's grape and Aperol's orange notes on the sip transitioned into rye, Cognac, maple, Green Chartreuse's herbal, and Angostura's clove flavors on the swallow. Indeed, the combination worked well with the Autumnal weather.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwS08DSkdCtx4cu6c3MPCtorN8UV4Ao974bt_c1lO85FGUMMcIOAxLHbozgmgp9RUq8voKQQUeT6iAcvTRZCUopimSNgcExeW7EqVpexi96P9wNTmend_NRgtclhPIeAsMC6lFCDQ7JBN/s320/handsomejack3944.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwS08DSkdCtx4cu6c3MPCtorN8UV4Ao974bt_c1lO85FGUMMcIOAxLHbozgmgp9RUq8voKQQUeT6iAcvTRZCUopimSNgcExeW7EqVpexi96P9wNTmend_NRgtclhPIeAsMC6lFCDQ7JBN/s800/handsomejack3944.jpg", "comment_count": 0 }, { "title": "fall in a glass", "url": "https://cocktailvirgin.blogspot.com/2018/10/fall-in-glass.html", "published": "2018-10-29T08:00:00.000-04:00", "updated": "2018-10-29T08:00:08.047-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Frank Caiafa", "source": "Waldorf Astoria Bar Book", "year": null }, "categories": [ "bitters (Angostura)", "maple syrup", "orange juice", "rum", "sherry" ], "ingredients": [ "2 oz Don Q Añejo Rum", "1 oz Lustau Oloroso Sherry", "3/4 oz Orange Juice", "1/4 oz Maple Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with freshly grated nutmeg.", "body_text": "2 oz Don Q Añejo Rum\n1 oz Lustau Oloroso Sherry\n3/4 oz Orange Juice\n1/4 oz Maple Syrup\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with freshly grated nutmeg.\nReturning to my drink book shelf two Monday nights ago, I selected the new\nWaldorf Astoria Bar Book\nby Frank Caiafa, and spotted the house original Fall in a Glass that continued on with the maple syrup trend from the Handsome Jack. The combination reminded me of the\nHannibal Hamlin\nwith rum, maple, and orange juice, and the\nDolores\nand\nBalmy Night\nwith their rum, sherry, and orange juice.\nThe Fall in a Glass's nutmeg added woody spice on top of the nutty grape aroma. Next, the sherry's grape, richness from the maple, and smoothness from the orange juice combined on the sip, and the swallow presented rum along with the sherry's nutty grape melding into the maple flavors and with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqECw3P133L7UYWa0tGbWZ8qIvL5BM18HA_whfojMiAoxh6sSdTsn84i-UZouBeOeKHNFzRSeh1ozWHOFYhyIDmyQdRF-sovgGlKZftGVnULZrAR4E3J1sxmUQibYKjq6FxUjnAQM3XcBc/s320/fallinaglass3946.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqECw3P133L7UYWa0tGbWZ8qIvL5BM18HA_whfojMiAoxh6sSdTsn84i-UZouBeOeKHNFzRSeh1ozWHOFYhyIDmyQdRF-sovgGlKZftGVnULZrAR4E3J1sxmUQibYKjq6FxUjnAQM3XcBc/s800/fallinaglass3946.jpg", "comment_count": 0 }, { "title": "perfect storm", "url": "https://cocktailvirgin.blogspot.com/2018/10/perfect-storm.html", "published": "2018-10-30T08:00:00.000-04:00", "updated": "2018-10-30T08:00:04.629-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Kellie Thorn", "source": "Empire State South", "year": null }, "categories": [ "bitters (Angostura)", "creme de cacao", "lime juice", "passion fruit syrup", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Cocchi Sweet Vermouth", "1/4 oz Crème de Cacao (Tempus Fugit)", "3/4 oz Passion Fruit Syrup", "1/2 oz Lemon Juice", "4 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a Collins glass filled with ice.", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Cocchi Sweet Vermouth\n1/4 oz Crème de Cacao (Tempus Fugit)\n3/4 oz Passion Fruit Syrup\n1/2 oz Lemon Juice\n4 dash Angostura Bitters\nShake with ice and strain into a Collins glass filled with ice.\nTwo Tuesdays ago, I ventured onto the Haus Alpenz website and searched their recipe database. Under the Smith & Cross Rum section, I was drawn to Kellie Thorn's Perfect Storm that she created at Atlanta's Empire State South. The mix reminded me of a cross between\nHurricane\n(given the name and the passion fruit and lemon) and a\nFloridita\n(with the crème de cacao and vermouth); the\nTortuga\nalso came to mind especially since it appears to me as Trader Vic's expansion of the Floridita. Once prepared, the Perfect Storm greeted the nose with funky aged rum, passion fruit, and a hint of allspice on the nose. Next, lemon, passion fruit, and caramel danced on the sip, and the swallow displayed the combination of funky Jamaican rum, passion fruit, chocolate, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWZ7qeBXF7U09XxZOZ9hpZQr8PI5MTjKBEuagUuMv6kORRL46xFX5JAM2RFFWQoql9ANTwJYFH0aXvXlqolOOmqn98ZZ_xXdxT0NkS5TVdZMIUpfALdxDefeD6MRY1JpgH1pgvljAifmo/s320/perfectstorm3949.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWZ7qeBXF7U09XxZOZ9hpZQr8PI5MTjKBEuagUuMv6kORRL46xFX5JAM2RFFWQoql9ANTwJYFH0aXvXlqolOOmqn98ZZ_xXdxT0NkS5TVdZMIUpfALdxDefeD6MRY1JpgH1pgvljAifmo/s800/perfectstorm3949.jpg", "comment_count": 0 }, { "title": "sunset at gowanus", "url": "https://cocktailvirgin.blogspot.com/2018/10/sunset-at-gowanus.html", "published": "2018-10-31T08:00:00.000-04:00", "updated": "2018-10-31T08:00:03.255-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alex Day", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "applejack", "chartreuse (yellow)", "lime juice", "maple syrup", "rum" ], "ingredients": [ "2 oz Santa Teresa 1796 Rum (Diplomatico Riserva Exclusiva)", "1/4 oz Laird's Bonded Apple Brandy", "1/4 oz Yellow Chartreuse", "3/4 oz Lime Juice", "1/2 oz Maple Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe glass.", "body_text": "2 oz Santa Teresa 1796 Rum (Diplomatico Riserva Exclusiva)\n1/4 oz Laird's Bonded Apple Brandy\n1/4 oz Yellow Chartreuse\n3/4 oz Lime Juice\n1/2 oz Maple Syrup\nShake with ice and strain into a cocktail coupe glass.\nTwo Wednesdays ago, I sought out the\nDeath & Co. Cocktail Book\nfor the night's libation. There, in the Daiquiri section was Alex Day's Sunset at Gowanus that he created in 2008. Gowanus is the area of Brooklyn settled by Dutch farmers in the 1630s, and soon the agricultural center turned industrial and became heavier into manufacturing and shipping. This led to the Gowanus Canal to become polluted with industrial waste (as well as bodies and weapons from Mafia activity). A decade ago, the EPA sought out to clean up the canal which has recently seen a return of wildlife. I, too, have named a drink after an industrial waterway region that became a superfund site -- namely, the\nMiller's River Milk Punch\n-- so who am I to cast the first stone?\nThe combination of rum, lime, and maple reminded me of the\nMr. Howell\nand\nKaieteur Swizzle\n, and the rum, lime, and Yellow Chartreuse led me to consider the\nDaisy de Santiago\n. Moreover, the rum with a hint of apple brandy and Yellow Chartreuse was a trio that Death & Co. utilized in their\nPuerto Rican Racer\n. Once mixed, the Sunset at Gowanus proffered a bright lime aroma that was countered by dark caramel and accented with a hint of herbal notes. Next, maple's richness balanced by lime's crispness on the sip slid into caramel rum and minty herbal flavors on the swallow with an apple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBV1vBxJKwEKFP7GcnpYpINEcK0y7REFVr_ixukT5i7zW-ggFg1YCgSgcDs8jzPtm-SNEc0l_tFt5hc-CdcBlnkQyMb4nFZqStCsLPQpjmr0DbcBaHcrW07HSCK3EpL1LBD1GAL_rNKxW4/s320/sunsetgowanus3950.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBV1vBxJKwEKFP7GcnpYpINEcK0y7REFVr_ixukT5i7zW-ggFg1YCgSgcDs8jzPtm-SNEc0l_tFt5hc-CdcBlnkQyMb4nFZqStCsLPQpjmr0DbcBaHcrW07HSCK3EpL1LBD1GAL_rNKxW4/s800/sunsetgowanus3950.jpg", "comment_count": 0 }, { "title": "pax sax sarax", "url": "https://cocktailvirgin.blogspot.com/2018/11/pax-sax-sarax.html", "published": "2018-11-01T08:00:00.000-04:00", "updated": "2018-11-01T10:22:46.865-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "Spirits & Cocktails", "year": 2009 }, "categories": [ "absinthe", "bitters (Peychaud's)", "cherry brandy", "scotch" ], "ingredients": [ "2 oz Glenmorangie Single Malt (Kavalan Whisky)", "1/4 oz Peychaud's Bitters", "1/4 oz Cherry Heering" ], "instructions": "Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (St. George), and garnish with 3 cherries (1 cherry).", "body_text": "2 oz Glenmorangie Single Malt (Kavalan Whisky)\n1/4 oz Peychaud's Bitters\n1/4 oz Cherry Heering\nStir with ice, strain into a cocktail glass pre-rinsed with absinthe (St. George), and garnish with 3 cherries (1 cherry).\nTwo Thursdays ago, I decided to make a drink by Jamie Boudreau that was a riff on Leo Engel's 1878\nAlabazam\n; the idea had been spurred on by ones of Gary Regan's recent email newsletters. I was able to track down the recipe by searching Jamie's old blog, Spirits & Cocktails, where he\nwrote\nabout this drink before Bobby Burns Night in 2009. That drink was called the Pax Sax Sarax, and like the Alabazam, it has a decent amount of bitters in the mix. Whereas Engel's had a teaspoon of Angostura Bitters to flavor the brandy, Boudreau's had a quarter ounce of Peychaud's to accent the Scotch. In his blog post, the drink name was depicted as a magic phrase during Elizabethan times to prolong orgasm.\nThe Pax Sax Sarax greeted the nose with anise, cherry, and whisky aromas. Next, malt with a fruitiness from the Cherry Heering filled the sip, and the swallow combined smoky whisky, dry cherry, and anise flavors. Overall, it came across as a more spiced and bizarre variation of Eric Alperin's Highlander (2 oz Scotch, 1/2 oz Cherry Heering) that Robert Simonson described in his book\nThe Old Fashioned\n(I surmise they they were unaware of each other's recipes).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ltiYXxewUM-jk8jGWvm32eS_mwfWrPwnRBZDClWLR5p87n1u7JqoFOPeLhKOdK1Xin6jWavMERiWwhbG1mTwGsoWLec_5flC7qGWsB95ODdaIRkfCE29FcYBZel1OijOZnU-IQ4guwIA/s320/paxsaxsarax3953.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ltiYXxewUM-jk8jGWvm32eS_mwfWrPwnRBZDClWLR5p87n1u7JqoFOPeLhKOdK1Xin6jWavMERiWwhbG1mTwGsoWLec_5flC7qGWsB95ODdaIRkfCE29FcYBZel1OijOZnU-IQ4guwIA/s800/paxsaxsarax3953.jpg", "comment_count": 0 }, { "title": "drunken helmsman", "url": "https://cocktailvirgin.blogspot.com/2018/11/drunken-helmsman.html", "published": "2018-11-02T08:00:00.000-04:00", "updated": "2018-11-02T08:00:11.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jason Alexander", "source": "Tacoma Cabana", "year": 2013 }, "categories": [ "amaro", "falernum", "lime juice", "maple syrup", "rum" ], "ingredients": [ "1 1/2 oz Plantation Dark Overproof Rum (Plantation OFTD)", "1/2 oz Amaro Meletti", "1/2 oz Falernum (Velvet)", "1/2 oz Maple Syrup", "1 oz Lime Juice" ], "instructions": "Shake with crushed ice and pour into a double bucket glass (shake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with a zigzag orange twist and a mint sprig.", "body_text": "1 1/2 oz Plantation Dark Overproof Rum (Plantation OFTD)\n1/2 oz Amaro Meletti\n1/2 oz Falernum (Velvet)\n1/2 oz Maple Syrup\n1 oz Lime Juice\nShake with crushed ice and pour into a double bucket glass (shake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with a zigzag orange twist and a mint sprig.\nTwo Fridays ago, I convinced myself to purchase a bottle of Amaro Meletti since I was tempted to try the Sharpie Mustache from the\nAmaro\nand Sother Teague's books. In the process of looking up possible uses to sway myself to buy the ingredient, I uncovered Jason Alexander's Drunken Helmsman in a few places including the Inu A Kena blog and the Small Screen Network, and I felt that I had to make this one first! The recipe was one of Jason's Tiki wonders that he crafted at the Tacoma Cabana circa 2013, and like the Sunset at Gowanus a few nights before, this one had the magical New England Autumnal combination of dark rum and maple syrup balanced by lime juice. While the recipe was crafted before Plantation OFTD Rum was brought to market, some later recipes that I spotted called for it instead of the original's Plantation Dark Overproof.\nThe Drunken Helmsman greeted the senses with an orange, mint, and caramel rum bouquet. Next, lime and caramel on the sip slid into dark rum, maple, herbal, and clove flavors on the swallow with a violet floral finish. Indeed, the Meletti worked well here as it had in other dark rum Daiquiri-based recipes like the\nTempest\nand the\nDaq in Black\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurJ2tVCtjcYOrxUGciqVx2rJ7FSRumDf29jZgkx6KX5dWiZksXRhlCMotr2T22alUAzfrp74iYgpYFPU71a8oWeLZek6fPg74S-X9naffIGNO_dfRPPbIbA7ms7N_605SQsdajMAu9xN6/s320/drunkenhelmsman3955.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurJ2tVCtjcYOrxUGciqVx2rJ7FSRumDf29jZgkx6KX5dWiZksXRhlCMotr2T22alUAzfrp74iYgpYFPU71a8oWeLZek6fPg74S-X9naffIGNO_dfRPPbIbA7ms7N_605SQsdajMAu9xN6/s800/drunkenhelmsman3955.jpg", "comment_count": 0 }, { "title": "sharpie mustache", "url": "https://cocktailvirgin.blogspot.com/2018/11/sharpie-mustache.html", "published": "2018-11-03T08:00:00.000-04:00", "updated": "2018-11-03T08:00:08.427-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Chris Elford", "source": "Amor y Amargo", "year": 2011 }, "categories": [ "amaro", "bitters (aromatic)", "gin", "quinquina", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Dry Gin (Tanqueray)", "3/4 oz Rye (Michter's)", "3/4 oz Amaro Meletti", "3/4 oz Bonal Gentiane-Quina", "1 dash Tiki Bitters (Bittercube Jamaican No. 2)" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with an orange twist.", "body_text": "3/4 oz Dry Gin (Tanqueray)\n3/4 oz Rye (Michter's)\n3/4 oz Amaro Meletti\n3/4 oz Bonal Gentiane-Quina\n1 dash Tiki Bitters (Bittercube Jamaican No. 2)\nStir with ice, strain into an old fashioned glass, and garnish with an orange twist.\nTwo nights after getting distracted by the Drunken Helmsman, I decided to make the Sharpie Mustache which was the reason I bought my bottle of Amaro Meletti in the first place. The recipe was crafted by Chris Elford at Manhattan's Amor y Amargo circa 2011-12, and I sourced my recipe from Brad Parson's\nAmaro\nbook (I have seen it in several of my books including Sother Teague's, but it was the first one that I grabbed). Elford described the name in\nFood & Wine: Cocktails 2015\nas, \"I first served it to an older woman. I imagined her going back to her senior-citizen sorority house and somebody drawing a Sharpie mustache on her\" (due to it being so strong). Apparently at Amor y Amargo, the cocktail comes batched in a flask (replete with a mustache sticker) that is poured over an ice cube in a rocks glass before receiving the orange twist; house recipes seem to call for Rittenhouse 100 Rye, Beefeater Gin, and two dashes of Tiki bitters.\nThe Sharpie Mustache tickled the nose with orange, violet, and caramel aromas. Next, grape and caramel mingled on the sip, and the swallow showcase the rye, gin's juniper and other botanicals, and floral-herbal flavors from the Meletti and Bonal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUazGx_jLE-PQ0Q1HeAPpSxr4vsVczjVlInuRP2vWkn09D6T1_whV2jiCs-Ap2GwOQJfuV99UIKXyrqc11OlvFj37kPMqxOvuJmbN-9rrun_6naLBYOon3ghnc7hHZXTbgkFVdfPDnQZKZ/s320/sharpiemustache3961.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUazGx_jLE-PQ0Q1HeAPpSxr4vsVczjVlInuRP2vWkn09D6T1_whV2jiCs-Ap2GwOQJfuV99UIKXyrqc11OlvFj37kPMqxOvuJmbN-9rrun_6naLBYOon3ghnc7hHZXTbgkFVdfPDnQZKZ/s800/sharpiemustache3961.jpg", "comment_count": 0 }, { "title": "cheapskate", "url": "https://cocktailvirgin.blogspot.com/2018/11/cheapskate.html", "published": "2018-11-04T08:00:00.000-05:00", "updated": "2018-11-04T08:00:00.882-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Paul Clarke", "source": "Mixology Monday", "year": 2009 }, "categories": [ "absinthe", "bitters (orange)", "gin", "st. germain", "vermouth (sweet)" ], "ingredients": [ "2 oz Gin (Tanqueray)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz St. Germain (St. Elder)", "1 tsp Absinthe (20 drop St. George)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass. Stir Your Soul", "body_text": "2 oz Gin (Tanqueray)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz St. Germain (St. Elder)\n1 tsp Absinthe (20 drop St. George)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nTwo Sundays ago, I began flipping through the\nStir Your Soul\nrecipe book that Tales of the Cocktail published in 2009 to showcase recipes being offered that year whether at seminars, during events, or on the Tales' blog. One that caught my eye was the Cheapskate by Paul Clarke of the\nCocktail Chronicles\n; Paul crafted this recipe for Matt Rowley's\nMixology Monday\nentitled \"Hard Drinks for Hard Times\" where I contributed a\nquartet\nof beer-for-Champagne cocktail recipe swaps. Paul even made his version cheaper by using more budget ingredients and dubbing that\none\nthe Unwanted Houseguest. I do not believe that Paul served this during Tales that year for it was listed in the book as part of the Tales' blog, but I had the privilege of being served his\nDunniette\nby the man himself. The only modification I made on the original was to tone down the absinthe from 1/6 oz (1 tsp) to 20 drops (1/2 bsp) to give the other ingredients a chance to shine.\nThe Cheapskate welcomed the nose with floral aromas accented by juniper and anise. Next, grape and the fruitiness from the elderflower combined on the sip, and the swallow proffered gin, herbal, and floral elements that concluded with an absinthe's anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_c_v5Mb2ndEBPHk-6TrrmXPQDSqxPjj2pMFrxXae72s5SwrKt1A_0okdjOKrb5vfah16w7CzOhPrgg1lWzxCLiMJAjbXxDoJqsVWn4stiMGEC1cBjy6jP0anrepeJiE313eyNiAvwOfN/s320/cheapskate3963.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_c_v5Mb2ndEBPHk-6TrrmXPQDSqxPjj2pMFrxXae72s5SwrKt1A_0okdjOKrb5vfah16w7CzOhPrgg1lWzxCLiMJAjbXxDoJqsVWn4stiMGEC1cBjy6jP0anrepeJiE313eyNiAvwOfN/s800/cheapskate3963.jpg", "comment_count": 0 }, { "title": "burlap & satin", "url": "https://cocktailvirgin.blogspot.com/2018/11/burlap-satin.html", "published": "2018-11-05T08:00:00.000-05:00", "updated": "2018-11-05T08:00:00.725-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Rhachel Shaw", "source": "Harvard & Stone", "year": null }, "categories": [ "aperol", "aquavit", "lemon juice", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Krogstad Aquavit", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Aperol", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with a pineapple quarter and a cucumber noodle (lemon twist flower and cucumber slice).", "body_text": "1 1/2 oz Krogstad Aquavit\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Aperol\n1/2 oz Simple Syrup\nShake with ice, strain into a double old fashioned glass with ice, and garnish with a pineapple quarter and a cucumber noodle (lemon twist flower and cucumber slice).\nTwo Mondays ago, I reached for my copy of\nDrinking Like Ladies\nfor the evening's libation. There, I decided upon Rhachel Shaw's Dolly Parton tribute that she created at Los Angeles' Harvard & Stone called the Burlap & Satin. Burlap & Satin was Dolly's 26th solo album that she released in 1983 that contained two tracks from the movie\nThe Best Little Whorehouse in Texas\n. Once prepared, the drink offered a cucumber, lemon, caraway, and star anise bouquet to the nose. Next, lemon with hints of pineapple and Aperol's orange on the sip slid into pineapple and caraway flavors on the swallow with a star anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXoCLRolNz9nC5ldQuKceGODmaW8Ur5zF53PiyizM9cs7HGDC97RemhCzw8zHU0vEroZyuMY7DvZj_whmPyCakwg-zA9YqQ-9N8ZpQXWQJa7eSJxt-s7WGS1jSeS_XAAp6YWbVHzj-V_s/s320/burlapsatin3964.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXoCLRolNz9nC5ldQuKceGODmaW8Ur5zF53PiyizM9cs7HGDC97RemhCzw8zHU0vEroZyuMY7DvZj_whmPyCakwg-zA9YqQ-9N8ZpQXWQJa7eSJxt-s7WGS1jSeS_XAAp6YWbVHzj-V_s/s800/burlapsatin3964.jpg", "comment_count": 0 }, { "title": "tammany", "url": "https://cocktailvirgin.blogspot.com/2018/11/tammany.html", "published": "2018-11-06T08:00:00.000-05:00", "updated": "2018-11-06T08:00:04.244-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "creme de noyaux", "creme de violette", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 Rye (2 1/4 oz Michter's Straight Rye)", "1/4 Italian Vermouth (3/4 oz Cocchi Vermouth di Torino)", "1 dash Crème Yvette (1/4 oz)", "1 dash Crème de Noyaux (1/4 oz Tempus Fugit)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "3/4 Rye (2 1/4 oz Michter's Straight Rye)\n1/4 Italian Vermouth (3/4 oz Cocchi Vermouth di Torino)\n1 dash Crème Yvette (1/4 oz)\n1 dash Crème de Noyaux (1/4 oz Tempus Fugit)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Tuesdays ago, I was perusing the American whiskey section of\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I spotted an interesting Manhattan variation called the Tammany. Here, the Manhattan lacked bitters but contained a dash of Crème Yvette's like that book's\nCaboose\nand a dash of crème de noyaux akin to the book's\nBorgers\n. Tammany is most likely a reference to Tammany Hall that was a New York City political group founded in the late 18th century that lasted until the mid-20th century; it controlled both New York City and State politics especially during the mid-19th to early 20th centuries where it was heavily implicated in a slew of graft and corruption issues. I first became aware of the political machine during college where my dorm's coffee shop was named Tammany (Risley Hall at Cornell University) -- while it had its cliques, it seemed pretty non-corrupt save for the menu that contained puns like the Pizza Hegel (for the pizza bagel).\nThe Tammany as a drink led off with an orange, nutty, and berry-floral aroma. Next, grape and berry danced on the sip, and the swallow proffered rye whiskey, violet, and nutty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleu6GfJirL7JeB-BqYZvcX9JheCiJFlT_wxVBwBPIyeImKZp5mblvNvBASrBOXi281eG_UfJ4TCzyWHgiCS6Ww4oHTwSSXRusM48cpRyb_8cCngpya56cSxOvFwxuI5yBVRflD0c4ahWx/s320/tammany3968.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleu6GfJirL7JeB-BqYZvcX9JheCiJFlT_wxVBwBPIyeImKZp5mblvNvBASrBOXi281eG_UfJ4TCzyWHgiCS6Ww4oHTwSSXRusM48cpRyb_8cCngpya56cSxOvFwxuI5yBVRflD0c4ahWx/s800/tammany3968.jpg", "comment_count": 0 }, { "title": "old timer", "url": "https://cocktailvirgin.blogspot.com/2018/11/old-timer.html", "published": "2018-11-07T08:00:00.000-05:00", "updated": "2018-11-07T08:00:08.696-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Peggy's on the Green", "year": null }, "categories": [ "bitters (Angostura)", "cynar", "lemon juice", "punt e mes", "simple syrup", "soda", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Cynar", "1/2 oz Punt e Mes", "1/2 oz Lemon Juice", "1/4 oz Simple Syrup", "2-4 dash Angostura Bitters (4 light dashes)" ], "instructions": "Shake with ice, strain into a Collins glass with ice, top with soda (2 oz), and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Cynar\n1/2 oz Punt e Mes\n1/2 oz Lemon Juice\n1/4 oz Simple Syrup\n2-4 dash Angostura Bitters (4 light dashes)\nShake with ice, strain into a Collins glass with ice, top with soda (2 oz), and garnish with an orange twist.\nTwo Wednesdays ago, I was excited to utilize my new purchase of Nico Martini's\nTexas Cocktails\nfor the evening's libation. There, I spotted a bitter whiskey number called the Old Timer from Peggy's on the Green in Boerne, Texas, that seemed like a good place to start. Once prepared, the Old Timer offered up orange oil and Bourbon notes to the nose. Next, a carbonated caramel, grape, and lemon sip slid into Bourbon and a rounded bitter flavor on the swallow with a funky herbal finish from the Cynar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfF2B0PsqGWJFb2TFDyHnrYVD4l-gADno6HaztS0tE81jXKx_vmNFn7gMIGJSds3m4KMf7n0pr7jQJaqNWl3x3kWx73A562efcjLTdITJVwhZRz0TcrThy_Q8XV9KvmLRC-ttU7BcNlfu_/s320/oldtimer3970.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfF2B0PsqGWJFb2TFDyHnrYVD4l-gADno6HaztS0tE81jXKx_vmNFn7gMIGJSds3m4KMf7n0pr7jQJaqNWl3x3kWx73A562efcjLTdITJVwhZRz0TcrThy_Q8XV9KvmLRC-ttU7BcNlfu_/s800/oldtimer3970.jpg", "comment_count": 0 }, { "title": "king of the impossible", "url": "https://cocktailvirgin.blogspot.com/2018/11/king-of-impossible.html", "published": "2018-11-07T12:10:00.000-05:00", "updated": "2018-11-07T12:10:06.976-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "cachaça", "creme de banane", "lime juice", "tea" ], "ingredients": [ "1 1/2 oz Cachaça (Seleta Gold)", "3/4 oz Lapsang Souchong Tea Syrup (*)", "1/4 oz Giffard Banane du Bresil", "1/2 oz Lime Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Cachaça (Seleta Gold)\n3/4 oz Lapsang Souchong Tea Syrup (*)\n1/4 oz Giffard Banane du Bresil\n1/2 oz Lime Juice\n1 dash Peychaud's Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\n(*) A strong steep of a Lapsang Souchong (or other smoky) tea bag in 4 oz water (around double strength) for 5 minutes. Remove tea bag and mix in an equal volume of sugar, stir, and cool.\nOn\nFacebook\n, I spotted a call for participants for a Queen (the band) cocktail biopic on the\nAlcohol Professor\nsite, and I was excited to participate. After picking a song and crafting a drink, I described my entry as:\nWhile my childhood was filled with a wide variety of Queen songs from We Will Rock You to Bicycle Race, I connected most with the band's work through their soundtrack of the 1980\nFlash Gordon\nmovie. I do not know how many times that I watched that on HBO or video tape back in the day, but its campiness surely connected with me. Therefore, I selected the Queen song \"Flash's Theme\" and dubbed this one after one of the lyrics describing Flash Gordon -- namely King of the Impossible. One of the scenes from the movie that I immediately recalled was the wood beast scene on Arboria, and I tried to channel its woodsy and exotic feel. When I honed in on cachaça [as the base spirit], I was inspired by Ben Sandrof’s\nEsmeralda\nat Drink which utilized a hint of Scotch smokiness to complement the cachaça base. Instead of Scotch, I went with a smoked tea syrup, and the rest fell into place with a touch of banana for exoticism and a dash of Peychaud’s Bitters which work great with the Amburana-aged Seleta Gold Cachaça that I utilized (as I discovered in making a Cachaça Sazerac one night).\nOnce the recipe was finalized, the King of the Impossible welcomed the nose with grapefruit, banana, and cachaça funk aromas. Next, lime and tropical fruitiness on the sip gave way to funky cachaça, smoke, banana, and black tea flavors with lingering banana and a hint of anise on the finish.\nPlease go see the other Queen cocktail entries\nHERE\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpDw97aVUnxsdfV49P_1SacuxuddafoiqFtmZW3rQYQggSqR6FHA5m5WU2r0jYi6GWZHRFafIYXdl3Qbffe673HIevu5532rIsprxaWJkfPoB8NFB9bXnF1DknYtHK8gXEm3CjpH5aCDZ/s320/kingimpossible3958.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpDw97aVUnxsdfV49P_1SacuxuddafoiqFtmZW3rQYQggSqR6FHA5m5WU2r0jYi6GWZHRFafIYXdl3Qbffe673HIevu5532rIsprxaWJkfPoB8NFB9bXnF1DknYtHK8gXEm3CjpH5aCDZ/s800/kingimpossible3958.jpg", "comment_count": 0 }, { "title": "mainland", "url": "https://cocktailvirgin.blogspot.com/2018/11/mainland.html", "published": "2018-11-08T08:00:00.000-05:00", "updated": "2018-11-08T08:00:06.852-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "bitters (Angostura)", "galliano", "gin", "simple syrup" ], "ingredients": [ "2 twists Grapefruit Peel", "2 oz Tanqueray 10 Gin (regular Tanqueray)", "1/2 oz Galliano L'Autentico", "1 tsp Simple Syrup", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "2 twists Grapefruit Peel\n2 oz Tanqueray 10 Gin (regular Tanqueray)\n1/2 oz Galliano L'Autentico\n1 tsp Simple Syrup\n1 dash Angostura Bitters\nSqueeze grapefruit twists over the mixing glass and drop in. Add the rest of the ingredients, stir with ice, and strain into a cocktail coupe.\nTwo Thursdays ago, I ventured into the\nDeath & Co. Cocktail Book\nfor a glossed over gem. The one that caught my eye was the Mainland, Thomas Waugh's 2009 riff on the\nAlaska\nfrom the\nSavoy Cocktail Book\nthat called for the spice-driven Galliano instead of the herbal Yellow Chartreuse. The recipe called for expressed grapefruit peels in the mix, and I am not sure if that technique when stirred falls under the same category of\nRegal\nwhen the peels are included in the shaker tin. However, adding oil to the mixing glass is a technique I have frequently seen Maks Pazuniak utilize a few times such as in the\nGrowing Old and Dying Happy is a Hope, Not an Inevitability\n. Once prepared, the Mainland greeted the senses with a grapefruit, vanilla, and star anise nose. Next, a richness on the sip became juniper, vanilla, star anise, grapefruit, and clove on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdInPFp4Amch4qnq89JJTdB1-3sgfaSAgOMU4TeqgoCcTsm_T6kZpmr6c5f-fW-XFix1EhCxzD9lCn-Y4u001AlLN20VwPnZsq63QyXzEp2fc3joDe_LOUaJj0WaTPU4PdByCCQ7dxjH2w/s320/mainland3972.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdInPFp4Amch4qnq89JJTdB1-3sgfaSAgOMU4TeqgoCcTsm_T6kZpmr6c5f-fW-XFix1EhCxzD9lCn-Y4u001AlLN20VwPnZsq63QyXzEp2fc3joDe_LOUaJj0WaTPU4PdByCCQ7dxjH2w/s800/mainland3972.jpg", "comment_count": 0 }, { "title": ":: art of garnish -- a philosophical approach ::", "url": "https://cocktailvirgin.blogspot.com/2018/11/art-of-garnish-philosophical-approach.html", "published": "2018-11-08T10:00:00.000-05:00", "updated": "2019-07-14T10:37:53.448-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in December 2017; slightly adapted version here.\nDeveloping a cocktail or adapting a classic for a menu or a standardized house recipe does not stop once the proportions have been set, the glass type selected, and the name decided, but with the decision of how to garnish the drink. There are many reasons to garnish a drink, some not to do so, and plenty of why to or not to go overboard doing so. This essay is not a step-by-step tutorial by any means, just some thoughts on the art as a whole.\nA garnish can add several things to a drink including visual beauty and aroma to the imbibing experience. Moreover, it can provide a snack as well as allowing additional flavors to enter the drink over time such as with a fancy\nflavored ice cube\n,\nbitters dashed\nover the crushed ice, or a citrus twist or\nspice\nin a high-proof or warm drink. Sometimes the garnish is expected, like mint on a\nJulep\n, a cherry in a Manhattan, and a twist or olives in a\nMartini\n, and the guest might feel slighted in a very emotional way by its absence. In many of these cases, especially the Martini, the cocktail takes on an almost religious fervor as to the correct way it should be delivered.\nOther times, the garnish is added to improve the guest’s perception of the drink. We currently live in the age of Instagram with our phone’s cameras telling stories that our audiences cannot taste but with their eyes. This happened even before the mobile internet-through-garnish envy. In one instance, a pair’s drink orders were the most ornate and the least garnished drinks on the menu, respectively. The look of jealousy teetering on anger from the latter one who received an ungarnished drink in a rocks glass to her friend who got the egg white drink with a fancy bitters-painted stencil (and perhaps to me as the bartender serving them) has been etched into my mind. And there are plenty of times that people want that Tiki drink or other fun libation given its presentation alone, whether it be the vessel, flames, or other aspect of garnish. Yes, Tiki is a genre where\nmore is more\nto a point, and the baseline for acceptability has been shifted over, but the same concepts discussed below still apply.\nGarnish allows for the breaking up of monotony especially with the upswing of bittered, brown, and stirred drinks. Their presence can differentiate drinks, which has been useful when a guest asks for another round and you can recall what the other bartender served them just by the garnish remaining in the glass. However, there is a joy of\nno (or low) frills\ndrinking, especially at certain types of bars, with certain company, or after the second or third drink. Therefore, the house theme as to whether garnish will be baroque and lavish or conservative and restrained ought to be figured out. The tighter this spectrum, the less chance there is for garnish envy, and the easier it is to figure out the house style.\nThe range of garnish materials starts with the vessel, whether it is antique glassware or an\nunusual ceramic mug\n, and can continue down below to what the drink is placed\nupon\n. Indeed, fancy coasters, fabric napkins, or trays can add to the drink’s experience. Garnishes can not only break up the monotony, but can help to tell a story such as through a symbol or to provide an extra sensual thrill. A good example of a symbol was a lightning bolt-shaped lemon peel garnish floated on top of my David Bowie tribute drink called\nLife on Mars\n(it also appealed to Harry Potter fans though who connected in their own way), and the Tiki literature has many--including cherries and a pineapple cube on a pick--for the Three Dots & A Dash.\nWhen deciding on the specified type of garnishes that go into a drink, there are some considerations, especially with menu items:\nFirst, garnishes take extra time past the mixing of the drink, and a menu item ought to be served the same way on a slow Tuesday as on a busy Saturday night. Some of this effort can be front-loaded by making garnishes in advance, such as at the beginning of the shift or by figuring out more time-stable garnishes such as dried citrus wheels; do consider that greatly adding to the beginning of the shift, along with the rest of the checklist, can make opening more of a rush and a chore.\nSecond, garnishes need to take into consideration the range of talent of the bar staff such that a menu item will be garnished the same way regardless of who is making it. One person’s knife skills often do not sum up the abilities of the rest of the staff or their desire for perfection. The use of tools such as\nshape cutters\n,\npinking shears\n, and the like can alleviate some of these time, effort, and talent concerns though.\nBespoked\noff-menu\ndrinks\nallow for more time-consuming garnishes, since they are either a one-off order or limited to a short window of time (especially when ordered by neighbors possessing drink envy or curiosity). Cocktail specials such as drink of the day can allow for extravagance on slower nights and limit concerns over whether the whole staff can enact the garnish. One issue with these drinks, and especially ones posted mostly for Instagram, is the understanding that they might bring in guests who expect the same treatment; when they receive a plain cocktail glass with a day-old lime wedge and not the crazed Instagram number, their expectations might have been set too high and not aligned to the average drink provided at the bar. Social media to some extent ought to match the reality of the guest experience.\nWhen thinking about garnishes, make sure that all of it is edible such as by not using toxic flowers, or at least clearly not edible such as by the use of plastic items. If it is in or on a glass and not clearly plastic or metal, assume that people will try to eat it at some point. The concept of a garnish as a snack is well engrained with the same cherries being used on sundaes in our childhood as in cocktails in our adulthood save, of course, for the more recent and higher end places that use Marasca or brandied cherries. Safety ought to be considered with fire or sharp pokey objects that can jab the drinker in the face or eye. This spatial issue has more than just safety with dangerous garnishes but overall comfort with more benign ones as well. Does the garnish generate steric hindrance such that it gets in the way of enjoying the drink? Might the garnish bump the drinker in the nose or does the guest have to drink around an image printed on a rice paper disk floating on half the surface of the drink? Does the garnish get in the way of holding the drink, such as a wide-sugared rim on a rocks glass? Many of these issues do not impinge on the welfare of the guest but on the ease and comfort of quaffing the drink. Sometimes the imbiber will signal their lack of amusement by taking off that time-intensive garnish immediately or within the first few sips, but other times it will be more subtle.\nIn the end, a garnish can add a lot to a drink’s beauty, but it can also get in the way of its enjoyment. The trend towards baroque garnishing to attract social media attention comes at the cost of time and consistency, especially if not every bartender can provide that experience, or if those drinks are not available to most guests. The style of garnish ought to match the expectations of the guests, and not every drinker really wants toys or a salad floating in or hanging off their glass, or to wait an extra amount of time as their drink (and all the drink orders before theirs) gets garnished. Find the style that is right for the bar, proper for each drink, and perfect for the guest at that moment across the bar. An icebreaker for a first date has a different range of appropriateness than cocktails served over a business meeting (or a last date) after all. In many instances, drinking is meant to be fun, but in others, it is more somber and conservative; often there are circumstances where both ends of that mood spectrum are occurring simultaneously at the same establishment. Bartending is all about acting on instinct and anticipation as to what would make the guest’s experience better, and so too should the garnish match the moment.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FdWnzZCudOIKJwAw1NSN8KIEnUGb9uwS7AQqfwGxyToEFm5jepgE5T0bn3NrAmEwCaYZtdQuJ6SijChapIEeBddVW_InL7V-yzjQuVoJFq8ekfJg5jTXIYcchD7-jw7nZn7KFgNyKeGq/s320/fancysour.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcWMKiTLwIsPsIMm7qyYcBrSQGMon11CHoyVx1PcWwg7qiX8_2X48sRAJggnFuDRmwmI-Y7byW4UjmwMxi8PkRUYrAaeaw3vsRGeiDOAqyPLCevRLbe_1YjiVabu-0SYS97ZdK_MCRGSV/s320/tikiborage.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FdWnzZCudOIKJwAw1NSN8KIEnUGb9uwS7AQqfwGxyToEFm5jepgE5T0bn3NrAmEwCaYZtdQuJ6SijChapIEeBddVW_InL7V-yzjQuVoJFq8ekfJg5jTXIYcchD7-jw7nZn7KFgNyKeGq/s800/fancysour.jpg", "comment_count": 0 }, { "title": "seven sins", "url": "https://cocktailvirgin.blogspot.com/2018/11/seven-sins.html", "published": "2018-11-09T08:00:00.000-05:00", "updated": "2018-11-09T08:00:10.902-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Coltharp", "source": "Food & Wine: Cocktails", "year": 2011 }, "categories": [ "applejack", "bitters (Angostura)", "grenadine", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Old Overholt)", "1 oz Applejack (Laird's Bonded)", "3/4 oz Lemon Juice", "3/4 oz Grenadine", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a pinch of cinnamon (freshly grated over the top).", "body_text": "1 oz Rye Whiskey (Old Overholt)\n1 oz Applejack (Laird's Bonded)\n3/4 oz Lemon Juice\n3/4 oz Grenadine\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a pinch of cinnamon (freshly grated over the top).\nTwo Fridays ago, I started browsing the\nFood & Wine: Cocktails\nsection of my book shelf and found the Seven Sins from the 2011 edition. The drink was John Coltharp's modification of the\nJack Rose\nby converting it into a whiskey drink by splitting the spirits. In retrospect, the idea was very similar to the\nTurnpike\nat Milk & Honey but with bitters, cinnamon garnish, and slightly different proportions. In the glass, the Seven Sins greeted the nose with an apple, pomegranate, and cinnamon bouquet. Next, the sip showcased lemon and berry notes while the swallow paired the whiskey and apple flavors along with cinnamon and clove spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyZCO9plKArMJOgAacEV8wLBihHz3Ut3htkPSJZwOwTz1anauACnb2t7ccLDsg3Gfq7rqNBhgcczUuKMsQn-Y5Zub4k1CuYCa4K7aBkGKk8_Cq3wNI2LVk2k4P4YwBHt6qWbS7aODUOYH/s320/sevensins3975.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyZCO9plKArMJOgAacEV8wLBihHz3Ut3htkPSJZwOwTz1anauACnb2t7ccLDsg3Gfq7rqNBhgcczUuKMsQn-Y5Zub4k1CuYCa4K7aBkGKk8_Cq3wNI2LVk2k4P4YwBHt6qWbS7aODUOYH/s800/sevensins3975.jpg", "comment_count": 0 }, { "title": "commando grog", "url": "https://cocktailvirgin.blogspot.com/2018/11/commando-grog.html", "published": "2018-11-10T08:00:00.000-05:00", "updated": "2018-11-10T08:00:03.627-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jason Alexander", "source": "El Nova's Instagram", "year": null }, "categories": [ "falernum", "grapefruit juice", "lime juice", "orgeat", "pimento dram", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Grapefruit Juice", "3/4 oz Lime Juice", "1/2 oz Falernum", "1/2 oz Orgeat", "1/2 oz Cinnamon Syrup", "1/2 oz Allspice Dram (Hamilton's)", "1 oz Coruba Rum", "1 oz Don Q Añejo Rum", "1 oz Hamilton's 86° Rum (El Dorado 5 Year)" ], "instructions": "Shake with ice, strain into a double old fashioned glass (Tiki mug), and fill with crushed ice; I garnished with chocolate mint sprigs.", "body_text": "1 1/2 oz Grapefruit Juice\n3/4 oz Lime Juice\n1/2 oz Falernum\n1/2 oz Orgeat\n1/2 oz Cinnamon Syrup\n1/2 oz Allspice Dram (Hamilton's)\n1 oz Coruba Rum\n1 oz Don Q Añejo Rum\n1 oz Hamilton's 86° Rum (El Dorado 5 Year)\nShake with ice, strain into a double old fashioned glass (Tiki mug), and fill with crushed ice; I garnished with chocolate mint sprigs.\nTwo Saturdays ago, I had spotted a recipe on El Nova's\nInstagram\nfor another riff by Jason Alexander (a/k/a Tiki Commando) called that Commando Grog that expanded upon the classic\nNavy Grog\n's sweeteners while holding the rest very similar. Since I enjoyed Jason's treatment of the Jungle Bird similarly called the\nCommando Bird\n, I was game to give this one a shot.\nThe Commando Grog offered up cinnamon and allspice aromas along with notes from the chocolate mint that I added as a garnish. Next, caramel and grapefruit on the sip transitioned into dark rum with a hint of funk, allspice, cinnamon, and clove flavors on the swallow with a caramel and lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf91xWnPJmaqQEnQtd-7I_3tBmoGH7sGR-1ACxax3YBIbcVWjlNNZQJLSWAIEd8Xal611_Uobsc77qeioY1nmKJL_yCjY-F1jeEJP4_awaLmT8weiMax8HrrIxU28sFzVf0F_0Fhpk-ud/s320/commandogrog3976.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf91xWnPJmaqQEnQtd-7I_3tBmoGH7sGR-1ACxax3YBIbcVWjlNNZQJLSWAIEd8Xal611_Uobsc77qeioY1nmKJL_yCjY-F1jeEJP4_awaLmT8weiMax8HrrIxU28sFzVf0F_0Fhpk-ud/s800/commandogrog3976.jpg", "comment_count": 0 }, { "title": "grog of thor", "url": "https://cocktailvirgin.blogspot.com/2018/11/grog-of-thor.html", "published": "2018-11-11T08:00:00.000-05:00", "updated": "2018-11-11T08:00:07.686-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Trey Jenkins", "source": "Peche", "year": 2014 }, "categories": [ "aquavit", "averna", "lemon juice", "orange juice", "scotch", "simple syrup" ], "ingredients": [ "1 oz Monkey Shoulder Scotch (1 oz Famous Grouse + 1 dash Laphroaig 10 Year)", "3/4 oz Krogstad Aquavit", "3/4 oz Lemon Juice", "1/2 oz Orange Juice", "1/2 oz Averna", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice (ice cone), and garnish with an orange peel and a star anise pod (omit star anise). ShakeStir", "body_text": "1 oz Monkey Shoulder Scotch (1 oz Famous Grouse + 1 dash Laphroaig 10 Year)\n3/4 oz Krogstad Aquavit\n3/4 oz Lemon Juice\n1/2 oz Orange Juice\n1/2 oz Averna\n1/2 oz Simple Syrup\nShake with ice, strain into a double old fashioned glass with ice (ice cone), and garnish with an orange peel and a star anise pod (omit star anise).\nTwo Sundays ago, I kept in theme with the previous night's Commando Grog with Trey Jenkin's Grog of Thor. Trey created this recipe while at Peche in Austin for a\nShakeStir\ncompetition in 2014, and since Scotch paired elegantly with Averna such as in the\nA Drunk in a Midnight Choir\nand the\nHoliday in the Sun\n, I was game to give this one a go. Moreover, I was curious to see how the spices of aquavit would play in the mix. In my excitement to make the drink later that night, I crafted a Navy Grog\nice cone\nto adorn the drink.\nOnce prepared, the Grog of Thor offered an orange, caramel, caraway, and peat smoke bouquet to the nose. Next, orange and caramel provided a gentle sip, and the swallow showcased the peat smoke and Scotch, the caraway and star anise spices of the aquavit, and herbal flavors from the Averna.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvp_HT1aGzU4fgVWj3Nw22qse9561OJPdQ81_-IMD3yBJgTmoiNtnvousn3sPIFY0hq8wqTd52B1mcenGYaUlJFnhxKv7J1HHWL2C_2LSEnM8qjKs4kRExx_Sd3qxRWQglxgqvEpXvn0H/s320/grogthor3979.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvp_HT1aGzU4fgVWj3Nw22qse9561OJPdQ81_-IMD3yBJgTmoiNtnvousn3sPIFY0hq8wqTd52B1mcenGYaUlJFnhxKv7J1HHWL2C_2LSEnM8qjKs4kRExx_Sd3qxRWQglxgqvEpXvn0H/s800/grogthor3979.jpg", "comment_count": 0 }, { "title": "la penumbra", "url": "https://cocktailvirgin.blogspot.com/2018/11/la-penumbra.html", "published": "2018-11-12T08:00:00.000-05:00", "updated": "2018-11-12T08:00:11.846-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Kate Perry", "source": "Lustau competition archives", "year": 2017 }, "categories": [ "bitters (mole)", "brandy", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Lustau Brandy (Camus VS Cognac)", "1/2 oz Lustau Oloroso Sherry", "1/4 oz Cinnamon Syrup (1/2 oz)", "1 bsp Tamicon Tamarind Concentrate", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Shake (stir) with ice, strain into a double old fashioned glass with an ice ball, and garnish with lemon oil from a twist. Although I stirred, shaking as written would break up the thick tamarind syrup better.", "body_text": "1 1/2 oz Lustau Brandy (Camus VS Cognac)\n1/2 oz Lustau Oloroso Sherry\n1/4 oz Cinnamon Syrup (1/2 oz)\n1 bsp Tamicon Tamarind Concentrate\n2 dash Chocolate Bitters (Bittermens)\nShake (stir) with ice, strain into a double old fashioned glass with an ice ball, and garnish with lemon oil from a twist. Although I stirred, shaking as written would break up the thick tamarind syrup better.\nTwo Mondays ago, I decided to make a recipe that I had spotted in the 2017 Lustau competition archives called La Penumbra. The drink was invented by Kate Perry in honor of the full solar eclipse that year. I was drawn to the concept for it utilized tamarind concentrate that I had tinkered with in the\nFinal Countdown\nand\nEye of the Tiger\n; moreover, Kate paired it with cinnamon as I had done in the\nSame Deep Water as You\n. I ended up increasing the cinnamon syrup amount after finding the balance a bit on the tart and dry side for my palate.\nLa Penumbra greeted the senses with bright lemon oil countering darker notes from perhaps the tamarind or the sherry. Next, grape on the sip was modulated by the tangy acids from the tamarind, and the swallow showcased brandy, nutty sherry, tamarind, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1Rd6AGkxzmVELalj8AqcTuClG0Iuyku7wsSx292sSZ-wTRi05F6FkcsJacUD1xIxC3nmDSFgEa7hl_7lPQU8EsyN96vGHG6Pux38sQwNOgSCE8LzSmFZkYTDMgsGXz4qqsiTUd00KO88/s320/penumbra3982.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1Rd6AGkxzmVELalj8AqcTuClG0Iuyku7wsSx292sSZ-wTRi05F6FkcsJacUD1xIxC3nmDSFgEa7hl_7lPQU8EsyN96vGHG6Pux38sQwNOgSCE8LzSmFZkYTDMgsGXz4qqsiTUd00KO88/s800/penumbra3982.jpg", "comment_count": 0 }, { "title": "high five", "url": "https://cocktailvirgin.blogspot.com/2018/11/high-five.html", "published": "2018-11-13T08:00:00.000-05:00", "updated": "2018-11-13T08:00:07.599-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alex Day", "source": "Cocktail Codex", "year": null }, "categories": [ "aperol", "gin", "grapefruit juice", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Aperol", "1 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a high five.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Aperol\n1 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a high five.\nTwo Tuesdays ago, I delved into my new copy of the\nCocktail Codex\nand selected the High Five from the Daiquiri section. The book breaks down all drinks into six categories and discusses how modifying the base, balance, and seasoning will lead to new drinks. Here, the Alex Day riffed on the\nHemingway Daiquiri\nand took things in a gin and Aperol direction from the classic's rum and Maraschino.\nIn the glass, the High Five proffered a pine, grapefruit, and orange nose. Next, the sip was rather citrussy with grapefruit, lime, and Aperol's orange notes, and the swallow began with the gin's juniper and continued on into slightly bitter orange flavors. Overall, the balance was rather light and refreshing like other Aperol-grapefruit drinks such as\nThe 212\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNEp65_6mBPWISh1UCXzYsxHJ1dzba2pmm5EIL8fX_88pKL0IMuDzqMbSy8Oe8tEJMNNDt0HyI1Ik_6YMxWyelK9sX5wvQOTHxgSFaszm4D3v7dHdVU7pkxbDk9KG_OezSfLbT1f2bGJ8/s320/highfive3983.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNEp65_6mBPWISh1UCXzYsxHJ1dzba2pmm5EIL8fX_88pKL0IMuDzqMbSy8Oe8tEJMNNDt0HyI1Ik_6YMxWyelK9sX5wvQOTHxgSFaszm4D3v7dHdVU7pkxbDk9KG_OezSfLbT1f2bGJ8/s800/highfive3983.jpg", "comment_count": 1 }, { "title": "harvest sling", "url": "https://cocktailvirgin.blogspot.com/2018/11/harvest-sling.html", "published": "2018-11-14T08:00:00.000-05:00", "updated": "2018-11-14T08:00:05.345-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "John Deragon", "source": "PDT", "year": 2014 }, "categories": [ "applejack", "benedictine", "cherry brandy", "ginger beer", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Lemon Juice", "1/2 oz Benedictine", "1/2 oz Cherry Heering" ], "instructions": "Shake with ice, add 1 1/2 oz ginger beer (Reed's) to the shaker, and strain into a Collins glass with crushed ice. Garnish with half an orange wheel and two cherries on a pick (orange twist).", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Lemon Juice\n1/2 oz Benedictine\n1/2 oz Cherry Heering\nShake with ice, add 1 1/2 oz ginger beer (Reed's) to the shaker, and strain into a Collins glass with crushed ice. Garnish with half an orange wheel and two cherries on a pick (orange twist).\nTwo Wednesdays ago, I delved back into my\nFood & Wine: Cocktails\ncollection and found an interesting\nSingapore Sling\nriff in the 2014 edition (although closer to the original than the more modern, fussy\none\n). That recipe was the Harvest Sling of John Deragon at PDT in Manhattan, and the apple brandy and ginger beer direction seemed to fit the weather quite well. In the glass, the Harvest Sling greeted the nose with orange oil notes that preceded a carbonated cherry sip. Next, the swallow offered apple, more cherry, and herbal flavors with a ginger finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-csiGzranUzafyRHlqQ1_emGmM0BOYAAn4w7mrENci2FwPoAW3loo8HOyhG2lx5xLZdabDxmbsCxKQi8nsVPA8XOM2-cxMfFztX_uUtP1w-ndjXVKwqev1KAR7hPi_moyGpz0ikDHHrU/s320/harvestsling3986.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-csiGzranUzafyRHlqQ1_emGmM0BOYAAn4w7mrENci2FwPoAW3loo8HOyhG2lx5xLZdabDxmbsCxKQi8nsVPA8XOM2-cxMfFztX_uUtP1w-ndjXVKwqev1KAR7hPi_moyGpz0ikDHHrU/s800/harvestsling3986.jpg", "comment_count": 0 }, { "title": "chatham artillery punch", "url": "https://cocktailvirgin.blogspot.com/2018/11/chatham-artillery-punch.html", "published": "2018-11-15T08:00:00.000-05:00", "updated": "2018-11-15T08:00:07.938-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "A. H. Luce", "source": "The Augusta Chronicle", "year": 1850 }, "categories": [ "#other", "champagne", "cognac", "lemon juice", "rum", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "1 cup Sugar", "8 oz Lemon Juice", "12 oz Maker's Mark Bourbon", "12 oz Courvoisier VSOP Cognac", "12 oz Plantation Xaymaca Rum", "1 - 1 1/2 Bottles Sparkling Wine" ], "instructions": null, "body_text": "Peels of 6 Lemons\n1 cup Sugar\n8 oz Lemon Juice\n12 oz Maker's Mark Bourbon\n12 oz Courvoisier VSOP Cognac\n12 oz Plantation Xaymaca Rum\n1 - 1 1/2 Bottles Sparkling Wine\nMake an oleosaccharum of 6 lemon peels plus 1 cup sugar; after 1-2+ hours, dissolve the sugar in 8 oz lemon juice and bring the final volume to 12 oz with water. Add the syrup to 12 oz each of Bourbon, Cognac, and rum over large format ice in a punch bowl. Stir to chill and top off with the Champagne.\nTwo Thursdays ago, the Boston Shaker shop in Somerville hosted two rounds of the History of Bar Tools seminar. The seminar was taught by Ethan Kahn, the general manager of the Cocktail Kingdom store and product line, and I attended the noon session aimed at bartenders. To greet us, Lonnie Newburn of the Boston Shaker and Jack Kavanaugh of Beam Suntory assembled the Chatham Artillery Punch via the recipe provided in David Wondrich's\nImbibe!\nand\nPunch\nbooks. I estimated that they made this recipe to half scale (and provided the measurements as such above) and assumed that any aberrations to Wondrich's recipe were slight. As a further connection to Wondrich, the punch was served in the bowl and ladle set that Cocktail Kingdom collaborated with him on, and I was impressed at how elegant the set was (see the second photo for the attention to detail).\nIn\nPunch\n, Wondrich described how the punch was created by Mr. A. H. Luce in the 1850s to welcome the Republican Blues when they visited Macon, Georgia. The earliest recipe that he sourced was from\nThe Augusta Chronicle\nin 1885 which built the punch in a \"horse bucket,\" and it was described as, \"Rumor hath it every solitary man of the Blues was put under the table by this deceiving, diabolical and most delightful compound.\" Indeed, the combination was rather smooth with a lightly carbonated and citrus flavor and a blurred identity for the liquor component.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXp0nt8z7atOKguewz8lkOMQ97E5qK_PaCayOISjz-uL7DCkoXj90ovVJSTbnBiWAtqN7lWItzh4rilEn_AyvTjbk5BpQHcqGfSnF4d2tZE3N0QkEhFjFT04plGJ6SsV2ndAAjbJsi9LJE/s320/chathampunch1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1XsxxW-cKXOWxox_S1C3RHLvW94QMhN9QisV-Na3yvMHsS7rsoc4sIkXbBSpI5HT3AnyKEwuiv_GRqlq8ySm4ptl7zaU3mOWBApMmHM8lz2QYwu6O7p7miw7GiB2li0ATqggSTIGd0S_/s320/chathampunch2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXp0nt8z7atOKguewz8lkOMQ97E5qK_PaCayOISjz-uL7DCkoXj90ovVJSTbnBiWAtqN7lWItzh4rilEn_AyvTjbk5BpQHcqGfSnF4d2tZE3N0QkEhFjFT04plGJ6SsV2ndAAjbJsi9LJE/s800/chathampunch1.jpg", "comment_count": 0 }, { "title": "cuban cocktail", "url": "https://cocktailvirgin.blogspot.com/2018/11/cuban-cocktail.html", "published": "2018-11-15T10:00:00.000-05:00", "updated": "2018-11-15T10:00:12.294-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Louis' Mixed Drinks", "year": 1906 }, "categories": [ "bitters (orange)", "maraschino", "sherry", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "2 dash Orange Bitters (Regan's)", "1 dash Maraschino (1/4 oz Luxardo)", "1 liquor glass French Vermouth (1 oz Noilly Prat Dry or 1 oz Dolin Blanc)", "2 liquor glass Dry Spanish Sherry (2 oz Lustau Amontillado)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 dash Orange Bitters (Regan's)\n1 dash Maraschino (1/4 oz Luxardo)\n1 liquor glass French Vermouth (1 oz Noilly Prat Dry or 1 oz Dolin Blanc)\n2 liquor glass Dry Spanish Sherry (2 oz Lustau Amontillado)\nStir with ice and strain into a cocktail glass.\nAt the end of the bar tools talk, we were provided with parting gifts that included some of Cocktail Kingdom's reprints from their Mud Puddle line. Therefore, for a drink that night, I delved into\nLouis' Mixed Drinks\nfrom 1906 and found the Cuban Cocktail. Of the three other Cuban Cocktails on the blog, this had a slight overlap with the\nCuban\nfrom\nPioneers of Mixing at Elite Bars\nmore so than the Cognac-based\nNo. 2\nor the rum-based\nNo. 6\n. I first made this Cuban Cocktail utilizing dry vermouth, but the balance was rather dry considering that the only sweetness was coming from the Maraschino amidst the drying other components, so I repeated the drink with better success for my palate with blanc vermouth. Once prepared, both versions offered up a nutty, oxidized aroma to the nose with the blanc vermouth one sharing a floral note here. Next, red grape with hints of cherry on the sip was either dry or semi-sweet depending on the vermouth choice. And finally, the swallow gave forth a nutty combination of sherry and Maraschino with an orange and herbal finish; the blanc take on the drink also donated delightful floral notes here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQ6Oy07HZ34XgS4zxAMQThXNjs6FO9K4aAhCeW8yQTwbgx6AihdvHkYuZ2BspiDSiH3NK5Tb3hLMgmQ73heasIZtcD-PL0rG1Okg7aHdDwB2zGZiM9SwszTG-TVn7QDEwVoiEBHajenlK/s320/cubancocktail3990.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQ6Oy07HZ34XgS4zxAMQThXNjs6FO9K4aAhCeW8yQTwbgx6AihdvHkYuZ2BspiDSiH3NK5Tb3hLMgmQ73heasIZtcD-PL0rG1Okg7aHdDwB2zGZiM9SwszTG-TVn7QDEwVoiEBHajenlK/s800/cubancocktail3990.jpg", "comment_count": 0 }, { "title": "tainted love", "url": "https://cocktailvirgin.blogspot.com/2018/11/tainted-love.html", "published": "2018-11-16T08:00:00.000-05:00", "updated": "2018-11-16T08:00:05.440-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Eat Bar", "year": 2017 }, "categories": [ "amaro", "bitters (Angostura)", "cognac", "egg white", "lemon juice" ], "ingredients": [ "1 1/2 oz Cognac (Courvoisier VS)", "1/2 oz Meletti Amaro", "1/2 Egg White (1 Egg White)", "1 tsp Goya Guava Jelly (1/4 oz La Fe guava paste melted with a little water in the microwave)", "1 tsp Lemon Juice (1/4 oz)" ], "instructions": "Shake once without ice and once with ice, strain into a glass, and garnish with Angostura Bitters.", "body_text": "1 1/2 oz Cognac (Courvoisier VS)\n1/2 oz Meletti Amaro\n1/2 Egg White (1 Egg White)\n1 tsp Goya Guava Jelly (1/4 oz La Fe guava paste melted with a little water in the microwave)\n1 tsp Lemon Juice (1/4 oz)\nShake once without ice and once with ice, strain into a glass, and garnish with Angostura Bitters.\nTwo Fridays ago, I returned back to my list of Amaro Meletti recipes that I had compiled and decided upon the Tainted Love. This one was not the\nTainted Love\nthat I created for Yacht Rock Sundays a few years ago, but it was the one created at Washington DC's Eat Bar for their Valentine's Day 2017 menu by way of a\nDCist\narticle. The drink's guava jelly component is a classic ingredient that dates back to the\nBarbadoes Punch\nin Jerry Thomas' 1862 book if not earlier, and I used it in some of my own creations like the\nFascination Street\nand the\nJakartoni\n.\nThe Tainted Love shared a clove and allspice aroma from the bitters along with hints of Cognac on the nose. Next, a creamy guava and caramel sip led into Cognac blending into guava on the swallow with a floral finish from the amaro.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qYR3eChGtAUB3o0EOd5OuCyNjnV4KpdqnxoD8fAthn5iqT-VOr3Sp2sbHPuAM6hcL1pP1juN-TzfauTmruqVAIES7DEs_gb655_OqnZWSOPMU8pIGJW9J6jRY5x01KndYK8vnPXzlEGw/s320/taintedlove3992.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qYR3eChGtAUB3o0EOd5OuCyNjnV4KpdqnxoD8fAthn5iqT-VOr3Sp2sbHPuAM6hcL1pP1juN-TzfauTmruqVAIES7DEs_gb655_OqnZWSOPMU8pIGJW9J6jRY5x01KndYK8vnPXzlEGw/s800/taintedlove3992.jpg", "comment_count": 0 }, { "title": "aime", "url": "https://cocktailvirgin.blogspot.com/2018/11/aime.html", "published": "2018-11-17T08:00:00.000-05:00", "updated": "2018-11-17T08:00:06.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Louis' Mixed Drinks", "year": 1906 }, "categories": [ "quinquina", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 liqueur glass Italian Vermouth (1 oz Cocchi)", "1 liqueur glass Quinquina (1 oz Byrrh)", "1 liqueur glass Rye Whiskey (1 oz Old Portrero 18th Century)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1 liqueur glass Italian Vermouth (1 oz Cocchi)\n1 liqueur glass Quinquina (1 oz Byrrh)\n1 liqueur glass Rye Whiskey (1 oz Old Portrero 18th Century)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Saturdays ago, I ventured back into\nLouis' Mixed Drinks\nfrom 1906 and spotted the Aime that reminded me of the\nMarliave's Cocktail\nfrom that same tome. Moreover, the structure made me think of a less bitter\n1794\nwith a quinquina in place of the 1794's Campari. Given that the drink name translates from French as \"love,\" it has a much more positive feel than the previous night's Tainted Love.\nThe Aime offered up a nose that was mostly rye-driven in a Scotch sort of way followed by grape brightened by lemon oil aromas. Next, malt and grape on the sip gave way to rye and plum flavors on the swallow with a dry quinine and herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrimaCz1fug2FQowBRhAvzBmSow6TvrSqEv_3DOObfTIVxsL8Yy3P9nYLhnUGcBTGYXJCd0CaOHg5bWZKSM2FucT4FKAPuJSuRlYnIBtTNFOUd3UsrSSySUahHAIzd2uTIjTerkN1maAq/s320/aime3994.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrimaCz1fug2FQowBRhAvzBmSow6TvrSqEv_3DOObfTIVxsL8Yy3P9nYLhnUGcBTGYXJCd0CaOHg5bWZKSM2FucT4FKAPuJSuRlYnIBtTNFOUd3UsrSSySUahHAIzd2uTIjTerkN1maAq/s800/aime3994.jpg", "comment_count": 0 }, { "title": "black friar tea", "url": "https://cocktailvirgin.blogspot.com/2018/11/black-friar-tea.html", "published": "2018-11-18T08:00:00.000-05:00", "updated": "2018-11-18T08:00:02.422-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Julian Miller", "source": "The Complete Cocktail Manual", "year": null }, "categories": [ "aperol", "campari", "gin", "ginger beer", "pimm's no. 1" ], "ingredients": [ "2 oz Plymouth Gin (Tanqueray)", "1 1/3 oz Pimm's No. 1", "2/3 oz Aperitivo Liqueur (1/3 oz Aperol + 1/3 oz Campari)" ], "instructions": "Build in a Collins or Highball glass with ice, top with 3 oz ginger beer (Reed's), and garnish with a lemon wheel and a lime wheel (lemon twist).", "body_text": "2 oz Plymouth Gin (Tanqueray)\n1 1/3 oz Pimm's No. 1\n2/3 oz Aperitivo Liqueur (1/3 oz Aperol + 1/3 oz Campari)\nBuild in a Collins or Highball glass with ice, top with 3 oz ginger beer (Reed's), and garnish with a lemon wheel and a lime wheel (lemon twist).\nFor the cocktail hour two Sunday nights ago, I began flipping through Lou Bustamante's\nThe Complete Cocktail Manual\nto look for a passed-over gem. There, I spied the Black Friar Tea by Julian Miller of Tampa's USBG chapter. If I still had Plymouth Gin on my shelves, I would have utilized it here (given the name and the recipe's spirit call), for the distillery took over the Black Friars' monastery as I mentioned in my Plymouth tribute, the\nBlack Friar\n. I later discovered and made a gin-based\nBlack Friars\nfrom an old United Kingdom Bartenders Guild's\nApproved Cocktails\nbook that was surely a tribute as well despite the lack of gin specification. Here, the recipe came across like a embittered Pimm's Cup crossed with a Fog Horn (gin, ginger ale +/- lime), so I was definitely curious.\nFor the aperitivo, I felt that Aperol would be quite pleasant here, but there was a chance that it could get lost; therefore, I split the volume with Campari. Once prepared, the Black Friar Tea donated a lemon, pine, and fruity bouquet to the nose. Next, a carbonated orange and berry sip was followed by juniper, bitter orange, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4beajQJTmnyIi3_zdrg5g69MDocqiHsqMhxWPQBqWLfQgOp1DoiaMzmvYUfNq98_q9WhR6sW0yEYVg5Hoi_oz-wM8H6qj6j4tnF4poj5XRr20KkdOChabHiaCW0jl_COzKtoV4YyBtjVS/s320/blackfriartea3996.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4beajQJTmnyIi3_zdrg5g69MDocqiHsqMhxWPQBqWLfQgOp1DoiaMzmvYUfNq98_q9WhR6sW0yEYVg5Hoi_oz-wM8H6qj6j4tnF4poj5XRr20KkdOChabHiaCW0jl_COzKtoV4YyBtjVS/s800/blackfriartea3996.jpg", "comment_count": 0 }, { "title": "ragtime", "url": "https://cocktailvirgin.blogspot.com/2018/11/ragtime.html", "published": "2018-11-19T08:00:00.000-05:00", "updated": "2018-11-19T08:00:09.103-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeremy James Thompson", "source": "Raines Law Room", "year": 2009 }, "categories": [ "absinthe", "amaro", "aperol", "bitters (Peychaud's)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Ramazzotti", "1 oz Aperol", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (Pernod Absinthe), and garnish with an orange twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Ramazzotti\n1 oz Aperol\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail glass pre-rinsed with absinthe (Pernod Absinthe), and garnish with an orange twist.\nTwo Mondays ago, I found a\nWord\ndocument on my computer that contained the Blue Room's 2013 menu specs. Towards the end of the list was a curious number called the Ragtime that appeared like a few drinks such the\nBlack & Bluegrass\nand the\nA Man About Town\ngiven the rye, Aperol, and amaro combination. With a little sleuthing, I discovered a 2012\nImbibe Magazine\narticle that proved that it was not a house original of this lost Cambridge establishment but a 2009 recipe from Jeremy James Thompson at Manhattan's Raines Law Room.\nThe Ragtime gave forth an orange and anise bouquet to the nose along with a fruitiness from the Aperol. Next, orange and caramel on the sip slid into rye, cola, and orange flavors on the swallow with an anise finish from the Peychaud's Bitters and absinthe combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlnbuim_VVx249Tson70_xCdmBVqhq6_niW-zwa8ia4iaIfmLCsen9AI66HzmzG04iY21h-7rwJJnDt_Ln7GcSqO4pKuIN1-mv_VA69n6GuzYzir5NTrzkXdRc61jCx7JdQsPwAc7YivF/s320/ragtime4000.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlnbuim_VVx249Tson70_xCdmBVqhq6_niW-zwa8ia4iaIfmLCsen9AI66HzmzG04iY21h-7rwJJnDt_Ln7GcSqO4pKuIN1-mv_VA69n6GuzYzir5NTrzkXdRc61jCx7JdQsPwAc7YivF/s800/ragtime4000.jpg", "comment_count": 1 }, { "title": "port o' spain", "url": "https://cocktailvirgin.blogspot.com/2018/11/port-o-spain.html", "published": "2018-11-20T08:00:00.000-05:00", "updated": "2018-11-20T08:00:43.972-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Blaine Adams", "source": "Lustau competition", "year": 2017 }, "categories": [ "bitters (Angostura)", "brandy", "lemon juice", "maraschino", "rum", "sherry", "simple syrup" ], "ingredients": [ "1/4 oz Angostura Bitters", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup made from Cane Crystals", "1 oz Appleton Estate 12 Year Rum (Denizen Merchant's Reserve)", "1 oz Lustau Brandy (Camus VS Cognac)", "1/4 oz Luxardo Maraschino" ], "instructions": "Shake with ice, strain into a cocktail coupe pre-rinsed with Amontillado sherry (Lustau), and garnish with lemon oil from a twist (lemon twist used as garnish).", "body_text": "1/4 oz Angostura Bitters\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup made from Cane Crystals\n1 oz Appleton Estate 12 Year Rum (Denizen Merchant's Reserve)\n1 oz Lustau Brandy (Camus VS Cognac)\n1/4 oz Luxardo Maraschino\nShake with ice, strain into a cocktail coupe pre-rinsed with Amontillado sherry (Lustau), and garnish with lemon oil from a twist (lemon twist used as garnish).\nOn Tuesday evening two weeks prior, I decided to make another Lustau competition recipe that I had spotted from their 2017 season called the Port o' Spain by bartender Blaine Adams. Given the hefty amount of Angostura in the mix, I was intrigued. Blaine explained his drink as, \"One of my favorite cocktails is a\nTrinidad Sour\nand as Trinidad was colonized by the Spanish, making a riff on the Trinidad sour seemed the easy choice for this competition. The sherry mellows out the big flavors in a good way and it brings back a Spanish flair to a sour from a Spanish colonized island.\"\nThe Port o' Spain donated lemon oil, nutty from sherry and Maraschino, and caramel aged spirit aromas to the nose. Next, lemon and caramel mingled on the sip, and the swallow proffered rum, brandy, nutty, clove, and cinnamon flavors. Given the relatively moderate amount of bitters, the Port o' Spain was not as out there as a Trinidad Sour and came across as a pleasing spiced split spirits Sour.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekJF4yBsIZeNYL59adencCxTF6kqh7c2Q1vXipQ5GZ78ksRw0cVQn3MF3Y83JG7W7QvpiVGmO16wa91VPcxj_4A-TVtiySMbUm5goygfj4jPBYwGLIkpMMJaAEVhTaF0okdgwlaDfGmXL/s320/portspain4002.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekJF4yBsIZeNYL59adencCxTF6kqh7c2Q1vXipQ5GZ78ksRw0cVQn3MF3Y83JG7W7QvpiVGmO16wa91VPcxj_4A-TVtiySMbUm5goygfj4jPBYwGLIkpMMJaAEVhTaF0okdgwlaDfGmXL/s800/portspain4002.jpg", "comment_count": 0 }, { "title": "bohemian rhapsody", "url": "https://cocktailvirgin.blogspot.com/2018/11/bohemian-rhapsody.html", "published": "2018-11-21T08:00:00.000-05:00", "updated": "2018-11-21T08:00:10.690-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Johnny Swet", "source": "Grand Republic Cocktail Club", "year": null }, "categories": [ "beer", "gin", "ginger liqueur", "lemon juice", "lime juice" ], "ingredients": [ "1/2 oz Plymouth Gin (Tanqueray)", "1 oz Barrow's Intense Ginger Liqueur", "1/2 oz Lemon Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a Highball glass with crushed ice, and top with Pilsner Urquel (2 oz). Garnish with nutmeg, mint, and citrus (lemon wheel).", "body_text": "1/2 oz Plymouth Gin (Tanqueray)\n1 oz Barrow's Intense Ginger Liqueur\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\nShake with ice, strain into a Highball glass with crushed ice, and top with Pilsner Urquel (2 oz). Garnish with nutmeg, mint, and citrus (lemon wheel).\nTwo Wednesdays ago, I delved into the Queen (the band) cocktail\nbiopic\non the\nAlcohol Professor\nsite that my\nKing of the Impossible\nappeared in. The first recipe that called out to me was Johnny Swet's Bohemian Rhapsody that he crafted at the Grand Republic Cocktail Club in Brooklyn. Johnny's thinking was that utilizing British gin would be \"a nod to the Queen (of England)\" and the Pilsner was a tribute to the Bohemian people. The concept reminded me of some of the\nbeer cocktails\nthat we created for a Mixology Monday back in the day, so I was curious to try this one out.\nThe Bohemian Rhapsody welcomed the nose with woody spice, ginger, lemon, and mint aromas. Next, a carbonated sip offered citrus and malt notes, and the swallow showcased the gin's piny juniper and citrussy botanicals along with the liqueur's ginger and finished with a woody flavor perhaps from the beer interacting with the ginger.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDMrZQOu1QRB53K_j2H6K4Sq4h9Lzky55LbznhF_1MIXf3M4X9K40TEKnymSbHPw1oMexHrSG3XrMR8OgUgYLMZj8tVmKeSrl_kyW5nhFv5Lt256rsTHcZtRGPqpciBVdHfMpJDLfJYRW/s320/bohemianrhap4004.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDMrZQOu1QRB53K_j2H6K4Sq4h9Lzky55LbznhF_1MIXf3M4X9K40TEKnymSbHPw1oMexHrSG3XrMR8OgUgYLMZj8tVmKeSrl_kyW5nhFv5Lt256rsTHcZtRGPqpciBVdHfMpJDLfJYRW/s800/bohemianrhap4004.jpg", "comment_count": 0 }, { "title": "goodnight irene", "url": "https://cocktailvirgin.blogspot.com/2018/11/goodnight-irene.html", "published": "2018-11-22T08:00:00.001-05:00", "updated": "2021-09-01T00:36:57.489-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": null, "categories": [ "#hawthorne", "cynar", "sherry", "whiskey" ], "ingredients": [ "1 oz Red Breast 12 Year Irish Whiskey", "1 oz Lustau East India Solera Sherry", "1 oz Cynar" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.", "body_text": "1 oz Red Breast 12 Year Irish Whiskey\n1 oz Lustau East India Solera Sherry\n1 oz Cynar\n(1 dash Regan's Orange Bitters) (*)\nStir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GSd_1SpN0yxUo4HFVDXHfptadoF2-oCHr7gRZLvQv1I9__1xemdVtn3C-1-00826elst_zKTtOqU1Aa0E6JZwniUm0RV-xJGs7o4MZrJel8Ns_03AwE2z7UOMXPCngZOpvZWRHulwq__/s320/goodnightirene.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GSd_1SpN0yxUo4HFVDXHfptadoF2-oCHr7gRZLvQv1I9__1xemdVtn3C-1-00826elst_zKTtOqU1Aa0E6JZwniUm0RV-xJGs7o4MZrJel8Ns_03AwE2z7UOMXPCngZOpvZWRHulwq__/s800/goodnightirene.jpg", "comment_count": 0 }, { "title": ":: the art of the cut-off ::", "url": "https://cocktailvirgin.blogspot.com/2018/11/art-of-cut-off.html", "published": "2018-11-22T11:49:00.001-05:00", "updated": "2019-07-14T10:36:55.363-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in August 2017; slightly adapted version here.\nDuring Tales of the Cocktail 2017, my friends from a public relations firm introduced me to one of their co-workers at their event. In speaking with her, it turns out that she was also a burgeoning bartender and we got on the topic of how to cut off guests and deal with unruly customers. At my first bar job, I had several mentors. Of those, one duo taught me an opposite skill set: Jay was an expert on welcoming people and fixing blunders, while Adam was an expert at cutting people off and getting people to go. Adam's second job was at a dive bar where it was necessary to do things right the first time especially given the muscular, blue-collared nature of many of their clientele. While I am no master of this skillset, and cutting people off at most of my later jobs was rather infrequent (save for one during 2018 where it was a little too frequent), I figured that I would share my thoughts since I have seen this question pop up on Facebook and Reddit frequently.\nI divide the strategy into two parts: the\nproactive\nand the\nreactive\n.\nSometimes it is tough to be proactive since people can go from zero to sixty rather quickly, or perhaps they were not on your radar due to the crowd (or if their friends were bringing them drinks, or they were drinking at another of the establishment's bar stations).\nThe preemptive or proactive techniques start once you notice someone going down that path a little too fast, but most importantly, before they ask for that next drink to which you will have to say no. No one likes to get denied, so avoiding that confrontation and their potential embarrassment is what these techniques focus on.\nThe first of these is\nThe Pause\n.\nThe pause is any technique that gets a nonalcoholic beverage into people's hands instead of an alcoholic one. At one New Orleans craft beer bar during the day, they got a lot of townie locals and there I saw the Water Time-Out. When I had problems with townie guests, Adam's advice was to scold them like kids; they respond best to it. Some guests look to you as their parents and they do not want to risk losing access to the treats. At this beer bar, any time one of their tipsy patrons wanted to switch to beer again, the bartender would tell them to \"drink your water!\" and that happened to be a full pint of the stuff. While the above is a stall that begins with a no with a maybe implied, I have stalled people by asking if they would like to try a new Tiki drink or other that I was working on (and was my treat). However, this was one of the mocktails that I was tinkering with so that delayed them for a round. I have also presented people with shots of espresso (at one place I worked, we had a crappy pod coffee machine, but it could quickly and easily pour a shot) especially if they were starting to nod or drift off. It also gave a good sign that they were closing in on the end of their night out. At private events at my first restaurant, we would avoid telling the guests no (usually these were big spenders buying out half or all of the space) by giving them tonic instead of vodka-tonic or mocktail shooters instead of a round of shots. We could then enter the proper drink amount into the POS machine without the guest figuring out that they were being charged for a nonalcoholic drink.\nThe\nFreeze-Out\nis another method where you avoid taking a guest's order or delay (or \"forget\"), making it -- to buy some time.\nAnother proactive technique is\ninquiring about transportation\n. When a guest is beginning to get deep, inquire where they live and then work in how they got there and will get home. There are different concerns that come into play if the person was driving instead of taking a taxi or walking, and it can also assess if they have friends with them that can be utilized later. This transportation question could also be utilized in one of the many tricks Adam taught me, namely, approaching a guest from either your side or their side of the bar and compassionately ask how they are getting home and if we can call them a cab. The question becomes not whether they can have another drink but what way they can choose to make their way to bed. A lot of the techniques also depend on whether the guest has an open tab. In most instances, it helps to have the check already printed and ready to be presented to get the financials squared away.\nIt also helps to speak to the inebriated one's\nfriend\nto inform them that you will not serve their friend anymore, and to see if they can get them out of there as well as close up the tab. The bonds of friendship can be utilized to your advantage instead of having the friends come to the person's defense. And in terms of other people to speak to, always try to keep the manager abreast of the situation. Getting the manager involved can either be a heads up that you are considering cutting off a patron or that you will be cutting off a patron, so the manager can keep an eye on things. Or sometimes it can be a way to get them to do the work for you. One of my general managers was such a kind yet focused soul that he was a whiz at getting people to pay up and leave without incident. Although some of the assistant managers were more avoidant to that sort of confrontation. If the tab is closed, see if you can get the guest to go outside with you for a cigarette and then wish them well afterwards. Or perhaps come to the other side, shake their hand, talk to them for a bit, and thank them for coming as you lead them to the door. Showing hospitality like that can avoid the guest from feeling embarrassment from their peers.\nThe reactive part comes when it is at the point that the guest is asking for another drink. Of all the things listed so far, this is the most challenging because all of the chances to do the safer techniques listed above have been squandered, and it is time to turn down the guest without them getting angry or violent. First, it is important\nnot to back down\n; once you have made the decision that they are done, do not change that or let a coworker override you. Second,\ndo not worry about a tip\nat this point -- your tip is them leaving. It will help out in the long run financially if your other guests are not bothered by that inebriated patron and thus stay longer, spend more, and tip better. I have definitely been at places when a non-ejected drunkard has scared away clientele, and I have definitely acted on a tipsy guest when he has scared away some of our patrons.\nThis is the moment that word choice, tact, tone, and\ndiplomacy\nneed to be at their finest. It is most important to be\nnonjudgmental\nabout things, to not mention that they are drunk, and to not embarrass them if at all possible. The tone should be kind but authoritative yet not condescending. One technique is to tell people that this will be their last of the evening and to present them with a check soon afterwards. This is for more marginal people, and it has been suggested that such a statement could be used as evidence that you knew they were intoxicated. Often, it is best to tell someone that you do not feel comfortable serving them another drink. Claim house policy, concern for their safety, or your job security being on the line, but do not accept their drink order. I have found a welcoming \"I would love to serve that to you tomorrow (or the next time), but for tonight, I cannot serve you anymore.\" No one wants to feel unwelcomed, and this can partially heal the cut off. Perhaps pour them a water or hand them a tonic or Coca Cola and present them with a check with an explanation of \"Sorry, I cannot serve you anymore alcohol tonight.\" That extra nonalcoholic drink is a detriment if your goal is to get them out of the door as quickly as possible, but it can buy you some time if the goal is to also sober them up (especially if they are there with a larger group of friends). It can also help to not embarrass the guest since they are seen leaving the bar with another beverage in their hand.\nThe signs that you need to cut off a guest depend on your establishment and its decorum. The rate that they are imbibing (and could have a time bomb of alcohol in their stomach waiting to hit their blood stream) is one factor, but behavior is another. One trigger for me is whether the guest is beginning to annoy the other clientele and whether the guest in question is getting snappy or argumentative with me or the other staff. Being overly flirty (perhaps harassingly so), swearing, speaking too loudly, and getting angry are other warning signs. Once they have reached the stumbling, slurred speech, aggressive behavior, falling off the stool, or spilling drinks stage, it is well into the more extreme signs that action needs to be taken. The line that you draw is different if you are in a fine dining restaurant versus a dive bar or perhaps in a restaurant before or after the dinner rush is over (one place I was in went from upscale gastropub to an industry hangout somewhere around 10pm every night).\nWith that, I have to add that I am still learning. While I love making drinks and assisting people in having a good time, I hate drunks and drunk behavior at my bar. So I am always looking for new tricks to add to my skill set. Therefore, I ask: what are some of your favorite techniques? What has or hasn't worked well for you? And, what are some of your tell signs for when it is time to get into action?", "images": [], "thumbnail_url": null, "comment_count": 1 }, { "title": "scream, dracula, scream", "url": "https://cocktailvirgin.blogspot.com/2018/11/scream-dracula-scream.html", "published": "2018-11-23T08:00:00.001-05:00", "updated": "2023-04-07T20:01:04.771-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "ShakeStir", "year": 2014 }, "categories": [ "averna", "bitters (Peychaud's)", "chartreuse (green)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)", "1 1/2 oz Averna", "1 tsp Green Chartreuse", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. ShakeStir", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)\n1 1/2 oz Averna\n1 tsp Green Chartreuse\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Fridays ago, I was perusing the\nShakeStir\nrecipe database when I spotted Colin Shearn's 2014 Black Manhattan-like Scream, Dracula, Scream. Instead of the Black Manhattan itself, Colin was inspired to make an autumnal\nStinger\nriff, and he dubbed this after the Rocket From the Crypt album from 1995. The only Rocket from the Crypt album that I own is their 1993 \"Circa: Now\" release, and I had a chance to see them in concert at the Middle East in 1994, so the tribute intrigued me. Once built the Scream, Dracula, Scream gave forth a caramel and Green Chartreuse herbal bouquet to the nose. Next, caramel and malt on the sip led into Bourbon, minty, and herbal flavors on the swallow which did support the idea of a Whiskey Stinger. When I had a whiskey, Chartreuse, and Averna\ncombination\nat Drink in my inaugural visit in 2008, it came across more as a rich Green Point (well, the way John Gertsen used to make them with Green instead of Yellow Chartreuse), but the proportions there were much more Chartreuse forward there than Colin's concept.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xMb2CwFcrtv0QmVQvWKJfhrddiwUH1eIR7MWj-_xCwJ2GpGcgwUoclvbMUxoVz0gTSJ_iNv0VXbr4gEAF8Bj3DGr5bL4cathjN-Di_ROVfTVf3LjY-vOrd-2REWLl6elu2hr0mL2abHr/s320/screamdracula4007.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xMb2CwFcrtv0QmVQvWKJfhrddiwUH1eIR7MWj-_xCwJ2GpGcgwUoclvbMUxoVz0gTSJ_iNv0VXbr4gEAF8Bj3DGr5bL4cathjN-Di_ROVfTVf3LjY-vOrd-2REWLl6elu2hr0mL2abHr/s800/screamdracula4007.jpg", "comment_count": 0 }, { "title": "ginger rogers", "url": "https://cocktailvirgin.blogspot.com/2018/11/ginger-rogers.html", "published": "2018-11-24T08:00:00.001-05:00", "updated": "2025-08-08T12:03:15.038-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Cocktail Codex", "year": 2011 }, "categories": [ "bitters (Peychaud's)", "cognac", "lemon juice", "rum", "simple syrup", "simple syrup (ginger)" ], "ingredients": [ "1 oz Gosling's Black Seal Rum", "1 oz Hine H Cognac (Camus VS)", "3/4 oz Lemon Juice", "3/4 oz Ginger Syrup", "1/2 oz Simple Syrup", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe (split into two glasses here).", "body_text": "1 oz Gosling's Black Seal Rum\n1 oz Hine H Cognac (Camus VS)\n3/4 oz Lemon Juice\n3/4 oz Ginger Syrup\n1/2 oz Simple Syrup\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail coupe (split into two glasses here).\nTwo Saturdays ago, I selected the\nCocktail Codex\nbook as a source for the night's libation. There, I spotted Brian Miller's 2011 Ginger Rogers; the drink name sounded familiar but I was confusing it with the\nGinger Baker Fizz\n. Once prepared, the Ginger Rogers shared a dark rum and ginger nose. Next, a caramel lemon sip gave way to brandy and rum flavors on the swallow with a ginger spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lZRtfZIFzaxT2NdB15RZc7JEqF7YBvdaiUFs2KtwZr2fe3Cu5J4Z2AtsuTNb8NkAF5yrtlNeZ6Z4NoW4TMgEX-J5gw1_rk2t7LgBLNjnYNkTU9TN4Ulqbgs4ptegDEh_0NVgezZtasgD/s320/gingerrogers4009.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lZRtfZIFzaxT2NdB15RZc7JEqF7YBvdaiUFs2KtwZr2fe3Cu5J4Z2AtsuTNb8NkAF5yrtlNeZ6Z4NoW4TMgEX-J5gw1_rk2t7LgBLNjnYNkTU9TN4Ulqbgs4ptegDEh_0NVgezZtasgD/s800/gingerrogers4009.jpg", "comment_count": 0 }, { "title": "rough seas", "url": "https://cocktailvirgin.blogspot.com/2018/11/rough-seas.html", "published": "2018-11-25T08:00:00.001-05:00", "updated": "2025-08-08T12:03:05.527-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Sother Teague", "source": "Tiki by the Sea", "year": null }, "categories": [ "amaro", "bitters (Peychaud's)", "cachaça", "lemon juice", "orgeat", "rum (white)", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Ginger Syrup", "3/4 oz Orgeat", "3/4 oz Lemon Juice", "1 oz Jagermeister", "1 oz Cachaça (Seleta Gold)", "1 heavy dash Peychaud's Bitters" ], "instructions": "Whip shake, pour into a Swizzle glass (Tiki mug), and fill with pebbled ice. Garnish with additional Peychaud's Bitters (omit) and a spent half lime (lemon) shell filled with rum and ignited (El Dorado 151).", "body_text": "3/4 oz Ginger Syrup\n3/4 oz Orgeat\n3/4 oz Lemon Juice\n1 oz Jagermeister\n1 oz Cachaça (Seleta Gold)\n1 heavy dash Peychaud's Bitters\nWhip shake, pour into a Swizzle glass (Tiki mug), and fill with pebbled ice. Garnish with additional Peychaud's Bitters (omit) and a spent half lime (lemon) shell filled with rum and ignited (El Dorado 151).\nFor a liquidy treat Sunday night two weeks ago, I reached for Sother Teague's\nI'm Just Here for the Drinks\nand spotted the Rough Seas. The recipe was one that he crafted for a Tiki by the Sea event in Wildwood, New Jersey, at one of the years previous to the one I attended in 2018, and it utilized the sponsor's Avua Cachaça and one of Sother's favorite liqueurs, Jagermeister. The cachaça-Jagermeister pairing was one that I was familiar with after making the\nRio Grande Sour\nlast year.\nThe Rough Seas shared cachaça funk and nutty orgeat to the nose over diesel aromas of the El Dorado 151 in the garnish (once extinguished). Next, lemon balanced the liqueur's caramel on the sip, and the swallow proffered a funky spirit, nutty orgeat, and ginger swallow with additional spice elements from the Jagermeister to add a bit of complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfx4uUJmVTMIOiZmXxPMx3Dwp_IQqS3X4Clviac3Qtd2ijUFDYv3A4wnSIyQn-iwYh0sAVe0k-i7Q0BUFsaLdatOiLbZChJ7lF0HTN3UYQrupPrAVNq01PyZBwt_YQ1t1wu3ODcL4GlP_/s320/roughseas4011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfx4uUJmVTMIOiZmXxPMx3Dwp_IQqS3X4Clviac3Qtd2ijUFDYv3A4wnSIyQn-iwYh0sAVe0k-i7Q0BUFsaLdatOiLbZChJ7lF0HTN3UYQrupPrAVNq01PyZBwt_YQ1t1wu3ODcL4GlP_/s800/roughseas4011.jpg", "comment_count": 0 }, { "title": "don't stop me now", "url": "https://cocktailvirgin.blogspot.com/2018/11/dont-stop-me-now.html", "published": "2018-11-26T08:00:00.000-05:00", "updated": "2018-11-26T08:00:16.307-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Nick Brown", "source": "the Spaniard", "year": null }, "categories": [ "absinthe", "amaro nonino", "campari", "lime juice", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Plantation Rum (Plantation Original Dark)", "1 oz Lime Juice", "3/4 oz Orgeat", "1/2 oz Pineapple Juice", "1/4 oz Amaro Nonino (Averna)" ], "instructions": "Shake with ice, strain into a double old fashioned glass, and fill with crushed ice. Float 1/2 oz Campari, and garnish with an inverted spent half lime shell filled with 1/2 oz absinthe (1/4 oz Pernod Absinthe) and ignited.", "body_text": "1 oz Smith & Cross Rum\n1 oz Plantation Rum (Plantation Original Dark)\n1 oz Lime Juice\n3/4 oz Orgeat\n1/2 oz Pineapple Juice\n1/4 oz Amaro Nonino (Averna)\nShake with ice, strain into a double old fashioned glass, and fill with crushed ice. Float 1/2 oz Campari, and garnish with an inverted spent half lime shell filled with 1/2 oz absinthe (1/4 oz Pernod Absinthe) and ignited.\nThe second drink that caught my eye in the\nAlcohol Professor\n's Freddie Mercury/Queen cocktail\nbiopic\nwas the Don't Stop Me Now from Nick Brown at the Spaniard in Manhattan. Nick explained, \"It feels like 'Don't Stop Me Now' should be a Tiki, in-your-face sort of drink, flaming and red like the rocket ship on its way to Mars in the song.\" In order to show off the drink's layers, I opted for a double rocks glass instead of the Tiki mug that the rest of the ingredients screamed out for.\nThe Don't Stop Me Now greeted the senses with a funky rum and nutty orgeat nose from below and lime oil and anise aromas from the extinguished garnish above. I ended up shooting the lower proof absinthe instead of mixing it in for fear that it would dominate the profile. Next, a creamy lime sip gave way to funky rum, nutty, pineapple, and bitter orange flavors on the swallow. Overall, the drink reminded me of a complex Mai Tai such as the\nBitter Maita'i\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbONo-Gnv3EvQcJvxJyGwM2iforWFEx8dGoJm77shWbj0Jc9jtczpqNMyIPCdW1nvEJx3qhw_-K5eJ2SM7G5fGijsDA3vObhPBclKO5Y4sYzYadkV50hfOya1EFGrXkvLZOpVnZ7RnS6tH/s320/dontstopmenow4019.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbONo-Gnv3EvQcJvxJyGwM2iforWFEx8dGoJm77shWbj0Jc9jtczpqNMyIPCdW1nvEJx3qhw_-K5eJ2SM7G5fGijsDA3vObhPBclKO5Y4sYzYadkV50hfOya1EFGrXkvLZOpVnZ7RnS6tH/s800/dontstopmenow4019.jpg", "comment_count": 0 }, { "title": "jet pack", "url": "https://cocktailvirgin.blogspot.com/2018/11/jet-pack.html", "published": "2018-11-27T08:00:00.000-05:00", "updated": "2018-11-27T08:00:02.520-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amer picon", "applejack", "lillet", "mezcal", "swedish punsch" ], "ingredients": [ "1 1/2 oz Apple Brandy (Laird's Bonded)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Lillet Blanc or Cocchi Americano (Cocchi Americano)", "1/4 oz Mezcal (Fidencio)", "1/4 oz Amer Picon (Torani Amer)" ], "instructions": "Stir with ice, strain into a cocktail glass (here, a punch cup), and garnish with an orange twist.", "body_text": "1 1/2 oz Apple Brandy (Laird's Bonded)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Lillet Blanc or Cocchi Americano (Cocchi Americano)\n1/4 oz Mezcal (Fidencio)\n1/4 oz Amer Picon (Torani Amer)\nStir with ice, strain into a cocktail glass (here, a punch cup), and garnish with an orange twist.\nTwo Tuesdays ago, I thought about the\nRocket\ncocktail that I had uncovered in the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook. Perhaps it was my spotting the relatively fresh replacement bottle of Swedish punsch on the shelves, but soon I found myself on the\nSwedish punsch cheat sheet\nthat I had generated last year and my mind began racing. To the classic, I swapped the brandy for apple brandy which seemed like a safe bet. Next, I spotted the Lillet/Cocchi Americano pairing on my cheat sheet and recalled at how well the two did in my\nChutes & Ladders\ninspired off the 1937\nMetexa\n, and I exchanged that for the sweet vermouth. I kept the Amer Picon ingredient constant, but the combination needed another touch (and my retentive side was wondering how to round off a drink that added up to 2 3/4 oz). My cheat sheet had agave spirits and punsch as pairings, and I considered how well smoke and apple go together such as in my apple brandy-mezcal\nDowntown at Dawn\nor the\nAll Jacked Up\n, and I figured that a dash of it would do wonders. The smoky element made me think of Phil Ward's\nAirbag\nthat got me on the track to dub this Rocket riff the Jet Pack.\nThe Jet Pack launched off with an orange oil, smoke, and apple aroma. Next, apple cruised in with some of the caramel notes from either the Picon or the punsch on the sip, and the swallow lifted away with apple, smoky agave, tea, and dark orange flavors. Andrea commented that this combination made for a rather Fall-inspired drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7e2jbo_aLKela9uZzDAyIeCvISVAloMvRaLl62fTYxg90FDNOndFOT0koJjLa1Y-docoEmGLDVa4bul9T8XaiRNuXh3S-zrsxPIkfoiSH1fWvWPLPdsP4fktxJ0Vj8kGYg5pd7S1ol516/s320/jetpack4021.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7e2jbo_aLKela9uZzDAyIeCvISVAloMvRaLl62fTYxg90FDNOndFOT0koJjLa1Y-docoEmGLDVa4bul9T8XaiRNuXh3S-zrsxPIkfoiSH1fWvWPLPdsP4fktxJ0Vj8kGYg5pd7S1ol516/s800/jetpack4021.jpg", "comment_count": 0 }, { "title": "millenial falcon", "url": "https://cocktailvirgin.blogspot.com/2018/11/millenial-falcon.html", "published": "2018-11-28T08:00:00.000-05:00", "updated": "2018-11-28T08:00:04.370-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Joseph Habib", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro nonino", "mezcal", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida", "1 oz Amaro Nonino", "3/4 oz Lustau Amontillado Sherry", "1/4 oz Cinnamon Syrup" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with orange oil from a twist.", "body_text": "1 oz Del Maguey Mezcal Vida\n1 oz Amaro Nonino\n3/4 oz Lustau Amontillado Sherry\n1/4 oz Cinnamon Syrup\nStir with ice, strain into a double old fashioned glass with ice, and garnish with orange oil from a twist.\nTwo Wednesdays ago, I stopped into Backbar for a nightcap on my way home from a food and beer tour of Kendall and Inman Squares. For a drink, I requested the Millenial Falcon from bartender Joseph Habib who claimed that it was a group effort creation. The subtitle \"Chewie we're home!\" confirmed that it was indeed a Star Wars reference which is a common motif there such as their Admiral Ackbar tribute\nIt's Arrack!\n(It's a trap!); however, the spelling of Millenial instead of Millenium Falcon got me. I later found the answer on\nKnowYourMeme\nthat explained that this Han Solo spaceship pun is a macro meme created in 2017 that features a Peregrine Falcon that has various captions \"voicing the issues facing Millennials\" such as \"Not job hopping hurts a career, not the other way around.\"\nEven the cat coaster I was provided looked to me like an abstraction of the Millenium Falcon (cats are yet another theme running amok at Backbar). Once I got the cocktail to my nose, it offered up orange oil and smoke aromas. Next, a caramel and grape sip flew into a smoky mezcal, nutty, orange, and cinnamon swallow. Overall, the balance began a touch sweet for me, but with a little ice melt over time, this problem subsided.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjA3GUwm2BTWnAk7_AtvbIXcWv4VRTzMUNpXBsGru0OMEzrQ_oqKfIdtlEdAgJ0eeauHLUpYu70gupSbwBj30kC6FTQuLxFXkwfTdnLjmnk3eqxL7xyuQS5t5DO-9t1kKar7aiv8QEJJNf/s320/millenialfalcon4023.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjA3GUwm2BTWnAk7_AtvbIXcWv4VRTzMUNpXBsGru0OMEzrQ_oqKfIdtlEdAgJ0eeauHLUpYu70gupSbwBj30kC6FTQuLxFXkwfTdnLjmnk3eqxL7xyuQS5t5DO-9t1kKar7aiv8QEJJNf/s800/millenialfalcon4023.jpg", "comment_count": 0 }, { "title": "turnbuckle", "url": "https://cocktailvirgin.blogspot.com/2018/11/turnbuckle.html", "published": "2018-11-29T08:00:00.000-05:00", "updated": "2018-11-29T08:00:04.778-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jen Akin", "source": "Punch Drinks", "year": null }, "categories": [ "cynar", "lemon juice", "orgeat", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Cynar", "3/4 oz Jamaican Rum (1/4 oz each: Smith & Cross, Rumfire, Appleton Reserve)", "3/4 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Orgeat" ], "instructions": "Whip shake, pour into a Tiki mug or double old fasioned glass (Tiki mug), fill with crushed ice, and garnish with a mint bouquet and an orchid (mint only).", "body_text": "1 oz Cynar\n3/4 oz Jamaican Rum (1/4 oz each: Smith & Cross, Rumfire, Appleton Reserve)\n3/4 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Orgeat\nWhip shake, pour into a Tiki mug or double old fasioned glass (Tiki mug), fill with crushed ice, and garnish with a mint bouquet and an orchid (mint only).\nTwo Thursdays ago for the cocktail hour, I turned to a drink that I had spotted on\nPunch Drinks\nearlier in the day called the Turnbuckle. The recipe was found in an article showcasing 10 amaro cocktails and was created by bartender Jen Akin of Seattle. She described how, \"The nuttiness of the orgeat and the tart fruit from the passion fruit play beautifully with Cynar; [it's] a perfectly balanced bittersweet and tropical cocktail.\" To me, it reminded me a bit of an embittered\nHurricane\nor perhaps a\nManuia\ngiven the orgeat in there as well. Moreover, the Cynar in the mix made me think of the\nBornean Spiderhunter\n,\nPoison Dart\n, and other drinks, so I was definitely excited to try it out.\nTo make the Turnbuckle, I had to go into my garden and kick away the freshly fallen snow to find my mint. Luckily, it was still very much alive despite the temperature in the low 20°s earlier that morning. Once prepared, it gave forth a mint, nutty, and caramel bouquet to the nose. Next, the caramel continued on into the sip along with lemon and a hint of passion fruit, and the swallow then presented funky rum and funky herbal flavors that were held together by the passion fruit notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0e6-skiD7xuHMrBrNmhMPMztwv3KD4P05m575nQ3juOKeu-mwXg0Vv8_R-OvY3tediei24QEpD8bslqQqU9ybjJLk_8AsSySIfIOGvS6HwhF5-GUpVFAUKUrspplUYQU898i9VnqIDZ6/s320/turnbuckle4026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0e6-skiD7xuHMrBrNmhMPMztwv3KD4P05m575nQ3juOKeu-mwXg0Vv8_R-OvY3tediei24QEpD8bslqQqU9ybjJLk_8AsSySIfIOGvS6HwhF5-GUpVFAUKUrspplUYQU898i9VnqIDZ6/s800/turnbuckle4026.jpg", "comment_count": 0 }, { "title": "navy cross cocktail", "url": "https://cocktailvirgin.blogspot.com/2018/11/navy-cross-cocktail.html", "published": "2018-11-30T08:00:00.000-05:00", "updated": "2018-11-30T08:00:02.407-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alexandra Bookless", "source": "The Passenger", "year": null }, "categories": [ "falernum", "lime juice", "pimento dram", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "3/4 oz Blackstrap Rum (Cruzan)", "1/2 oz Velvet Falernum", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel. The drink was originally served on crushed ice in a double old fashioned glass.", "body_text": "1 1/2 oz Smith & Cross Rum\n3/4 oz Blackstrap Rum (Cruzan)\n1/2 oz Velvet Falernum\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Allspice Dram (Hamilton's)\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel. The drink was originally served on crushed ice in a double old fashioned glass.\nTwo Fridays ago, I decided to try out one of the recipes that I had spotted in the recently updated Haus Alpenz site called the Navy Cross Cocktail. The recipe was crafted by Alexandra Bookless at The Passenger in Washington, DC, and she replied to my\nInstagram\npost\nthat she served this on crushed ice as opposed to up as dictated in the Haus Alpenz's directions. Since the combination of rum, pineapple, citrus, and spice has worked so well in drinks like the\nJamaican Bobsled\nand the\nPiñata\n, I was definitely excited to give this one a go. Once prepared, the Navy Cross Cocktail greeted the senses with a lime, molasses, and funk nose that led into a molasses, pineapple, and lime sip. Next, the funky rum was complemented by the dark molasses, clove, and allspice swallow with a pineapple and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLbWvJJE_dE_xhfQi5ChIhR4dpcozWniGUmiCxMZZOHlYycGTaeuVXnyzM4l_4up6j55HPwWSUtPWsLgZ664ERYhBw98u0BpVDC_G8K40Izc_Z7qOGn7lV060a9DSLQ40OVwFJlAaS-gP/s320/navycross4028.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLbWvJJE_dE_xhfQi5ChIhR4dpcozWniGUmiCxMZZOHlYycGTaeuVXnyzM4l_4up6j55HPwWSUtPWsLgZ664ERYhBw98u0BpVDC_G8K40Izc_Z7qOGn7lV060a9DSLQ40OVwFJlAaS-gP/s800/navycross4028.jpg", "comment_count": 0 }, { "title": "to the sun", "url": "https://cocktailvirgin.blogspot.com/2018/12/to-sun.html", "published": "2018-12-01T08:00:00.000-05:00", "updated": "2018-12-01T08:00:07.662-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Haus Alpenz", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "falernum", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Apricot Liqueur (Combier)", "1/2 oz Velvet Falernum", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Apricot Liqueur (Combier)\n1/2 oz Velvet Falernum\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nA second cocktail that I had spotted on the Haus Alpenz's webpage in the Smith & Cross Rum section was yet another up drink garnished with a lime wheel called the To the Sun. The recipe was posted unattributed, but it seemed like an interesting apricot for orange liqueur\nRoyal Bermuda Yacht Club\nor\nTest Pilot\n. Moreover, the apricot, falernum, and rum trio made me think of the\nBlackbeard's Ghost\nand the\nMount Pelee\n.\nIn the glass, the To the Sun welcomed the senses with rum funk, lime and apricot aromas. Next, lime and orchard fruit on the sip slid into funky rum, clove, and apricot on the swallow. No suprises here, but it was quite enjoyable in a\nPeriodista\nsort of way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Nwng90zzCVLCau8VLqi37zIC5djplpjg_tlVAvLX4SKIeqOR57q8x17lgiCXW8RNz6SJoFd3bABbPiPOZCCuJWajPberRA81JUXphJikJbqlSCtE7Gq7B3fxp4U57F-JE46WnHKgdf2V/s320/tothesun4031.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Nwng90zzCVLCau8VLqi37zIC5djplpjg_tlVAvLX4SKIeqOR57q8x17lgiCXW8RNz6SJoFd3bABbPiPOZCCuJWajPberRA81JUXphJikJbqlSCtE7Gq7B3fxp4U57F-JE46WnHKgdf2V/s800/tothesun4031.jpg", "comment_count": 0 }, { "title": "innsmouth fogcutter no. 2", "url": "https://cocktailvirgin.blogspot.com/2018/12/innsmouth-fogcutter-no-2.html", "published": "2018-12-02T08:00:00.000-05:00", "updated": "2018-12-02T08:00:08.875-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jonathan Chaffin", "source": "Horrors in Clay", "year": null }, "categories": [ "cherry brandy", "creme de cassis", "gin", "lemon juice", "maraschino", "orange juice", "orgeat", "rum (white)" ], "ingredients": [ "1 1/2 oz Lemon Juice", "1 oz Orange Juice", "1/2 oz Orgeat", "1 oz Crème de Cassis (Massenez)", "1/2 oz Gin (Tanqueray)", "1 1/2 oz Rumfire Overproof White Rum" ], "instructions": "Whip shake, pour into a Tiki mug, and fill with crushed ice. \"Float\" a chilled 1/2 oz Cherry Heering + 1/4 oz Maraschino (Luxardo), and garnish with mint. Whip shake, pour into a Tiki mug, and fill with crushed ice. Float of \"Broken Heart\": a chilled 1 oz Cherry Heering + 1/4 oz Maraschino mix.", "body_text": "1 1/2 oz Lemon Juice\n1 oz Orange Juice\n1/2 oz Orgeat\n1 oz Crème de Cassis (Massenez)\n1/2 oz Gin (Tanqueray)\n1 1/2 oz Rumfire Overproof White Rum\nWhip shake, pour into a Tiki mug, and fill with crushed ice. \"Float\" a chilled 1/2 oz Cherry Heering + 1/4 oz Maraschino (Luxardo), and garnish with mint.\nOn the BG Reynold's Tiki Bar group on Facebook, there was a discussion of what to put into a large Tiki mug, namely the Innsmouth Fog Cutter mug at 24 oz. I replied that a standard 14-16 oz mug is perfect for a 4-5 oz build before shaking and filling with crushed ice, so a 24 oz one would work well with a 6-7 oz build. One of the replies was to put the namesake Innsmouth Fogcutter in there which is a 7 oz build plus a 1 1/4 oz float (see below) that was created by the mug designer Jonathan Chaffin of Horrors in Clay. I was curious about that one for it utilized blackberry brandy that had appeared in a few classic Tiki drinks like the\nDon's Own Grog\n, the\nKamehameha Rum Punch\n, and the\nRum Runner\n. Later in the thread, someone posted a variation that was originally attributed to Jason Alexander, but alas Jason claimed it was not his creation after I had already posted it on Instagram. The second variation seemed guided by a professional bartender for most bars do not contain blackberry brandy but often do have crème de cassis (although I have a 12 year old bottle of Marie Brizard blackberry brandy in the back recesses of my collection).\nInnsmouth is a fictional town in Massachusetts that was invented by horror writer H.P. Lovecraft for a 1936 story. Lovecraft considered his town \"a considerably twisted version of Newburyport, [ Massachusetts].\" I generally associate Lovecraft with Providence, Rhode Island, which is where his tomb is located, so a connection to Massachusetts albeit fictionally made me intrigued by the recipe. Once prepared, the riff on the Innsmouth Fogcutter shared a mint, cherry, and nutty Maraschino nose. Next, a dark berry note was countered by the crisp lemon on the sip, and the swallow began with funky rum, black currant, and nutty flavors that later gained a medicinal cherry element as the \"float\" cascaded down to the bottom where the straw end was. The \"float\" here was much more intense of a flavor shift than the cream sherry one in the\nclassic Fog Cutter\n. Moreover, the citrus-alcohol heat to sugar ratio was closer to balanced before the liqueurs cascaded down here whereas the classic Fog Cutter is still lemon crisp even after the sweet sherry hits the straw.\nInnsmouth Fogcutter #1\n• 2 oz Light Rum\n• 1/2 oz Plymouth Gin\n• 1 oz Blackberry Brandy\n• 1 oz Orange Juice\n• 2 oz Lemon Juice\n• 1/2 oz Orgeat\nWhip shake, pour into a Tiki mug, and fill with crushed ice. Float of \"Broken Heart\": a chilled 1 oz Cherry Heering + 1/4 oz Maraschino mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnmlrG0VIMZxpQSFawujMYvK6p-nHzzx0A7kikwjvk8UUULrE3EhOkiz82U3anoIck1nWyUgVXqYyJW1Wi6IVr8xxDRvhr1nJAGuW-PFF9nJ9FJFa-wKlYoVuIn_V4ka_h1D5OyzkGgqi/s320/innsmouthfogcutter4033.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnmlrG0VIMZxpQSFawujMYvK6p-nHzzx0A7kikwjvk8UUULrE3EhOkiz82U3anoIck1nWyUgVXqYyJW1Wi6IVr8xxDRvhr1nJAGuW-PFF9nJ9FJFa-wKlYoVuIn_V4ka_h1D5OyzkGgqi/s800/innsmouthfogcutter4033.jpg", "comment_count": 0 }, { "title": "damasco", "url": "https://cocktailvirgin.blogspot.com/2018/12/damasco.html", "published": "2018-12-03T08:00:00.000-05:00", "updated": "2018-12-03T08:00:00.816-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Blaise Faber", "source": "Tratto", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "rum", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Añejo Tequila (Cimarron Reposado)", "1/2 oz Aged Rum (Privateer Navy Yard)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Apricot Liqueur (Combier)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube.", "body_text": "1 1/2 oz Añejo Tequila (Cimarron Reposado)\n1/2 oz Aged Rum (Privateer Navy Yard)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Apricot Liqueur (Combier)\n2 dash Angostura Bitters\nStir with ice and strain into a rocks glass with a large ice cube.\nTwo Mondays ago, I decided to make a recipe that I had spotted in\nImbibe Magazine\nonline called the Damasco created by Blaise Faber of Tratto in Phoenix. Overall, it came across as an aged tequila and rum Manhattan of sorts, so I was definitely interested in giving it a go. Once prepared, the Damasco proffered a vegetal agave and allspice bouquet. Next, grape and a hint of orchard fruit on the sip transitioned to vegetal tequila, molasses-based rum, and allspice flavors on the swallow with a clove and apricot finish. On my\nInstagram\npost\n, I discussed with a follower how the rum got a bit lost here and perhaps an aged rhum agricole would complement the tequila (as well as the apricot) better. Moreover, the apricot was a little too much in the background at a quarter ounce, but I felt like a Tequila Manhattan was still a decent sipper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzqs2ADoGGgJWnVsTwi4bJ7vTUD_wiMnO6hPEUA2T1-9aNKseQbz3tYOWL_VkVj8k7Ulh-nAopKVRthWYb50ckYxmklKtidf3mDU1ALC36_Es8oI_NjhMHAQpET_Hg-OGikgV2JRnkDPv/s320/damasco4034.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzqs2ADoGGgJWnVsTwi4bJ7vTUD_wiMnO6hPEUA2T1-9aNKseQbz3tYOWL_VkVj8k7Ulh-nAopKVRthWYb50ckYxmklKtidf3mDU1ALC36_Es8oI_NjhMHAQpET_Hg-OGikgV2JRnkDPv/s800/damasco4034.jpg", "comment_count": 0 }, { "title": "lush interlude", "url": "https://cocktailvirgin.blogspot.com/2018/12/lush-interlude.html", "published": "2018-12-04T08:00:00.000-05:00", "updated": "2018-12-04T08:00:01.516-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Braden LaGrone", "source": "The Cure", "year": null }, "categories": [ "amaro", "curacao", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Amaro Sfumato", "1 oz Aged Rum (Diplomatico Añejo)", "3/4 oz Lime", "1/2 oz Cognac Orange Liqueur (Pierre Ferrand Dry Curaçao)", "1/4 oz 2:1 Demerara Syrup (1/2 oz 1:1)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Amaro Sfumato\n1 oz Aged Rum (Diplomatico Añejo)\n3/4 oz Lime\n1/2 oz Cognac Orange Liqueur (Pierre Ferrand Dry Curaçao)\n1/4 oz 2:1 Demerara Syrup (1/2 oz 1:1)\nShake with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Tuesdays ago, I delved back into the Haus Alpenz site and pulled out a Sfumato-laden Daiquiri/Rum Sidecar of sorts called the Lush Interlude. The recipe was crafted by Braden LaGrone when he was at The Cure in New Orleans; my research suggests that his tenure there ranged from 2014-2016, and I had a chance to try his\nLike Cockatoos\nwhen I visited the bar in 2015. Once prepared, the Lush Interlude welcomed the senses with orange, dark herbal, and smoke aromas. Next, lime, orange, and a woody note on the sip gave way to smoky herbal rum, and orange flavors on the swallow. Overall, Sfumato paired well with orange liqueur as the similar rabarbaro Zucca did in the\nTake on Me\nand the\nThe 47%\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilT4NiqqaTsT_3AKGkDWJTj8nyQJRl1gcCZBgkgGbzWIj226PW3g4SV3DTbiIpKi9g0iMnqGHYtuCa7DO0Wob9H3x0mZkvAy6mei6-g0Gyy9g4UXq0_qMxYxZdBOXqR5xwLolNkTxsbxo/s320/lushinterlude4037.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilT4NiqqaTsT_3AKGkDWJTj8nyQJRl1gcCZBgkgGbzWIj226PW3g4SV3DTbiIpKi9g0iMnqGHYtuCa7DO0Wob9H3x0mZkvAy6mei6-g0Gyy9g4UXq0_qMxYxZdBOXqR5xwLolNkTxsbxo/s800/lushinterlude4037.jpg", "comment_count": 0 }, { "title": "globetrotter", "url": "https://cocktailvirgin.blogspot.com/2018/12/globetrotter.html", "published": "2018-12-05T08:00:00.000-05:00", "updated": "2018-12-05T08:00:12.678-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf Astoria Bar Book", "year": null }, "categories": [ "amaro", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Banks 7 Island Rum (Denizen Merchant's Reserve)", "1 oz Meletti Amaro", "1 oz Lustau Oloroso Sherry" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Banks 7 Island Rum (Denizen Merchant's Reserve)\n1 oz Meletti Amaro\n1 oz Lustau Oloroso Sherry\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I was flipping through Frank Caiafa's\nThe Waldorf Astoria Bar Book\nand spotted the Globetrotter that appeared like a rum Negroni-like number akin to the\nBlood of My Enemies\n. Here, the alternative amaro and fortified wine elements were Meletti and sherry, and that combination seemed like it would hit the spot. Once prepared, the Globetrotter greeted the nose with caramel, grape, and orange aromas. Next, caramel and grape mingled on the sip, and the swallow offered rum, nutty sherry, and herbal complexity. No great surprises here, but the Globetrotter definitely made for a solid nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dGhLAxUFJWXII2GJcJdZfjUx-Xcyj-w7ckPIPUelCUXsAkjqk2vfE17kosI31fiq22uIuD3L4xYzk0OMRDklbwwd9FiRQiMVJQBuPaJuftKMJ0toOZeqMgIRczQgqgeZRtwylLycrxlZ/s320/globetrotter4039.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dGhLAxUFJWXII2GJcJdZfjUx-Xcyj-w7ckPIPUelCUXsAkjqk2vfE17kosI31fiq22uIuD3L4xYzk0OMRDklbwwd9FiRQiMVJQBuPaJuftKMJ0toOZeqMgIRczQgqgeZRtwylLycrxlZ/s800/globetrotter4039.jpg", "comment_count": 0 }, { "title": "affaire de familia", "url": "https://cocktailvirgin.blogspot.com/2018/12/affaire-de-familia.html", "published": "2018-12-06T08:00:00.000-05:00", "updated": "2018-12-06T08:00:05.787-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Haus Alpenz", "year": null }, "categories": [ "bitters (orange)", "gin", "lillet", "maraschino", "quinquina" ], "ingredients": [ "1 oz Byrrh Grand Quinquina", "1 oz Hayman's London Dry Gin (Beefeater)", "1 oz Cocchi Americano", "2 dash Maraschino (1/4 oz Luxardo)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Byrrh Grand Quinquina\n1 oz Hayman's London Dry Gin (Beefeater)\n1 oz Cocchi Americano\n2 dash Maraschino (1/4 oz Luxardo)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I was perusing the Haus Alpenz site for drink ideas and spotted the Affaire de Familia that was an unattributed recipe; given the name and the fact that the three main ingredients are from their portfolio, it might be a Haus Alpenz original. With the gin and fortified wine accented with dashes of Maraschino and bitters, it has the makings of a\nMartinez\nespecially the wine-heavy 1:2 Jerry Thomas era recipe. However, the quinquina in the mix made me recall the\nMarliave's Cocktail\nfrom\nLouis Mixed Drinks\nthat I surmise was created at the Marliave in Boston a little over a decade before it turned into a speakeasy during Prohibition.\nOnce prepared, the Affaire de Familia shared a lemon, nutty, and red grape nose. Next, the red grape continued on into the sip where it was joined by a hint of cherry from the Maraschino, and this was followed by gin, nutty, and herbal notes on the swallow. Perhaps, a barspoon of Maraschino would work better here for most palates, but alas, I am a fan of the liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9oaSFlZna60GV3mPGBJKwRHDvkx75BLt9p2UW6oJ52myRQ76nkphFq3VxdgGKb7WnJYIr5feHd_G0zilOAyJsW1U12sqS1eWrxVnWstWVZgr2I4Qkz7T83KTCNUWpgIDd0_-RhyphenhyphentO5yx/s320/affairedefamilia4042.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9oaSFlZna60GV3mPGBJKwRHDvkx75BLt9p2UW6oJ52myRQ76nkphFq3VxdgGKb7WnJYIr5feHd_G0zilOAyJsW1U12sqS1eWrxVnWstWVZgr2I4Qkz7T83KTCNUWpgIDd0_-RhyphenhyphentO5yx/s800/affairedefamilia4042.jpg", "comment_count": 0 }, { "title": "mexicano", "url": "https://cocktailvirgin.blogspot.com/2018/12/mexicano.html", "published": "2018-12-07T08:00:00.000-05:00", "updated": "2018-12-07T08:00:01.182-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Gina Kent", "source": "Soho House in West Holywood", "year": 2014 }, "categories": [ "bitters (mole)", "cynar", "tequila", "vermouth (bianco)" ], "ingredients": [ "2 oz Añejo Tequila (Cimarron Reposado)", "3/4 oz Blanc Vermouth (Dolin)", "1/2 oz Cynar", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a grapefruit twist. Shakestir", "body_text": "2 oz Añejo Tequila (Cimarron Reposado)\n3/4 oz Blanc Vermouth (Dolin)\n1/2 oz Cynar\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Fridays ago, I uncovered the Mexicano in the\nShakestir\narchives that was crafted by Gina Kent at the Soho House in West Holywood in 2014. I met Gina back in 2015 when I attended the same Camp Runamok session, so I was curious to give one of her recipes a try. With tequila and Cynar in the mix, it was seemed like a win akin to the\nAugie March\nand\nLuna de Cosecha\n. Once stirred and strained, the Mexicano gave forth a grapefruit and agave aroma with a darker note from either the Cynar or molé bitters. Next, a white wine sip with a hint of caramel gave way to tequila flavors blending into the funky Cynar ones on the swallow along with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKOwuYNYGS2yw3p2RnPkSIYtf8YE3WL8bs354OZLMko-HfaYXGRmGrp8fAwz4cUT5SrW7d0qvBuqwZsO80vlQ42GldHzohflAvsHHismqvJm3aKlkSf-A6ZRWwGHIPFrMvRkReZRRzOQN/s320/mexicano4043.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKOwuYNYGS2yw3p2RnPkSIYtf8YE3WL8bs354OZLMko-HfaYXGRmGrp8fAwz4cUT5SrW7d0qvBuqwZsO80vlQ42GldHzohflAvsHHismqvJm3aKlkSf-A6ZRWwGHIPFrMvRkReZRRzOQN/s800/mexicano4043.jpg", "comment_count": 0 }, { "title": "bananarac", "url": "https://cocktailvirgin.blogspot.com/2018/12/bananarac.html", "published": "2018-12-08T08:00:00.000-05:00", "updated": "2018-12-08T08:00:03.541-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Natasha David", "source": "Cocktail Codex", "year": 2014 }, "categories": [ "absinthe", "cognac", "creme de banane", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)", "1 oz Old Overholt Rye", "1/2 oz Giffard Banane du Bresil", "1/2 tsp Demerara Syrup" ], "instructions": "Stir with ice, strain into an old fashioned glass pre-rinsed with Pernod Absinthe, and garnish with lemon oil from a twist.", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)\n1 oz Old Overholt Rye\n1/2 oz Giffard Banane du Bresil\n1/2 tsp Demerara Syrup\nStir with ice, strain into an old fashioned glass pre-rinsed with Pernod Absinthe, and garnish with lemon oil from a twist.\nFor a nightcap two Saturdays ago, I opened up the\nCocktail Codex\nbook and spotted the Bananarac on my list of drinks to make. This 2014 recipe from Natasha David reminded me of the pineapple rum\nStigginserac\nI had last year, but here the tropical notes stemmed from crème de banana as the sweetener instead of from the spirit. All of the Sazerac components were there save for bitters (other than the absinthe), and the spirits were in the \"New York Sazerac\" style of equal parts cognac and rye whiskey. One recipe that I found online via\nLiquor.com\ndid include a dash of aromatic bitters as well as Armagnac as the brandy.\nThe Bananarac donated lemon, banana, and anise notes to the nose in a tropical way. Next, malt and a vague fruit flavor on the sip transitioned to rye, Cognac, and banana on the swallow with a light anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VCDvv0p_MXDF0bYajB3L0ZFm2zIakC1oWtq71a06xyCfY8wwfe3Siz6OIjkorae1QgAOOPzUOATb9iE9-Q9mskKGsc_D7sEvQvqv9x3cObq9dUx6xZGXm2SwgZOHkeuWljkVy2Fb1FT-/s320/bananarac4046.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VCDvv0p_MXDF0bYajB3L0ZFm2zIakC1oWtq71a06xyCfY8wwfe3Siz6OIjkorae1QgAOOPzUOATb9iE9-Q9mskKGsc_D7sEvQvqv9x3cObq9dUx6xZGXm2SwgZOHkeuWljkVy2Fb1FT-/s800/bananarac4046.jpg", "comment_count": 0 }, { "title": "quebec", "url": "https://cocktailvirgin.blogspot.com/2018/12/quebec.html", "published": "2018-12-09T08:00:00.000-05:00", "updated": "2018-12-09T08:00:05.181-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "bitters (orange)", "grapefruit juice", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 3/4 oz Old Overholt)", "1 dash Apricot Brandy (1/2 oz Combier)", "1/3 Grapefruit (3/4 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a grapefruit twist.", "body_text": "2/3 Rye Whiskey (1 3/4 oz Old Overholt)\n1 dash Apricot Brandy (1/2 oz Combier)\n1/3 Grapefruit (3/4 oz)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass; I added a grapefruit twist.\nTwo Sundays ago, I ventured into\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a glossed over gem. There, I spotted the Quebec that reminded me of the\nPolly's Special\nand the perhaps the\nBlinker\ngiven the whisk(e)y, grapefruit, and sweetener combination. Once shaken and strained, the Quebec proffered an apricot and grapefruit nose that came across as both floral and tropical. Next, grapefruit and malt with a hint of orchard fruit on the sip gave way to rye and apricot on the swallow with a touch of tartness from the grapefruit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYXzgOsga61yX9u_9CipNNtfrcivMBN9v6jwWbqW2DZnTBYacRAujw38zX82sdb3VQ6xrtmciPUTBZvnH8F4C2CPJMB6sI7hNAAbLepDDtGeXrOG3w9LXDPb5R67tkm9JQh7ho2L8ZBHK/s320/quebec4048.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYXzgOsga61yX9u_9CipNNtfrcivMBN9v6jwWbqW2DZnTBYacRAujw38zX82sdb3VQ6xrtmciPUTBZvnH8F4C2CPJMB6sI7hNAAbLepDDtGeXrOG3w9LXDPb5R67tkm9JQh7ho2L8ZBHK/s800/quebec4048.jpg", "comment_count": 0 }, { "title": "ninety-nine roses", "url": "https://cocktailvirgin.blogspot.com/2018/12/ninety-nine-roses.html", "published": "2018-12-10T08:00:00.001-05:00", "updated": "2025-08-08T12:02:52.975-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jonathan Kobritz", "source": "Hotel Delmano", "year": null }, "categories": [ "apricot liqueur", "gin", "lemon juice", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz London Dry Gin (Tanqueray)", "3/4 oz Lemon Juice", "1/2 oz Apricot Liqueur (Combier)", "1/2 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with 5 drops of rose water (Mustapha's).", "body_text": "1 1/2 oz London Dry Gin (Tanqueray)\n3/4 oz Lemon Juice\n1/2 oz Apricot Liqueur (Combier)\n1/2 oz Ginger Syrup\nShake with ice, strain into a cocktail coupe, and garnish with 5 drops of rose water (Mustapha's).\nFor the cocktail hour two Mondays before, I delved into the\nBrooklyn Bartender\nbook and spotted the Ninety-Nine Roses. The recipe was created by Jonathan Kobritz at the Hotel Delmano, and the combination of apricot and ginger reminded me of the\nQueen Anne's Revenge\n. In the glass, the rose water in the Ninety-Nine Roses dominated the nose. Next, lemon and hints of orchard fruit on the sip preceded the gin, apricot, and ginger swallow along with a perfume-y rose finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-c762MGs6n0j69CfO4N_Jfk0FcUcLBuM309nQI2x0rXOnMEmJAaXp4Ui5CThiEDszNhMIBqTZV1Vi7iw1chXln2fJ2v4Mvydj89OVkGDYCE-huHv0n7CwdLXsKxzoWH8fInghWN55O6Uk/s320/99roses4050.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-c762MGs6n0j69CfO4N_Jfk0FcUcLBuM309nQI2x0rXOnMEmJAaXp4Ui5CThiEDszNhMIBqTZV1Vi7iw1chXln2fJ2v4Mvydj89OVkGDYCE-huHv0n7CwdLXsKxzoWH8fInghWN55O6Uk/s800/99roses4050.jpg", "comment_count": 0 }, { "title": ":: the need for a mentor ::", "url": "https://cocktailvirgin.blogspot.com/2018/12/need-for-mentor.html", "published": "2018-12-10T18:19:00.000-05:00", "updated": "2019-07-14T10:36:40.931-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in July 2018; slightly adapted version here.\nThroughout my bartending career I have frequently felt the need for a mentor. Usually this feeling is when I am approaching a crossroads or perhaps merely sensing the need for change and improvement, and a mentor seems like the easy out where someone will swoop down and tell me which direction to go. I have had many mentors throughout my bartending career, but none of them actually told me what path to take. Most of them were rather good at one or a few aspects of the trade and were willing to correct what they saw wrong, give advice when asked, or listen to my complaints and suggest ways of handling the problems. Countless times, these mentors did not even realize that they were teaching for I was observing their methods. Indeed, I have had mentors in how to welcome guests, how to patch up a bad moment and turn it into a good experience, how to deal with difficult coworkers and not be a dick; how to cut people off and kick people out with grace, etc. Many of the ones that I learned from excelled in only one or two things in my eyes, but they did that aspect of the job exceptionally well. Some I worked with (or for), but many that I learned from were my bartender and I their guest.\nI recently watched an\nepisode\nof Erick Castro's\nBartender at Large\nseries where he interviewed Giuseppe Gonzalez that hit on this topic.\nIt was not even mentioned in the teaser description of the video, and I tuned into this one for I had met Giuseppe at my first Tales of the Cocktail in 2009 and bonded over the fact that we were both biology majors at the same university only a few years apart. I reconnected with him years later on Facebook after reading one of his long, opinionated rants and felt that I ought not miss more of what this man had to say.\nAs their banter drifted from bartenders who cannot think on their own for how to reinterpret drinks from the written recipe to taste better (or perhaps they shift the character of the drink too far to still be called the same thing), and Giuseppe got on the topic of mentoring. To wrap things up, Erick asked him for advice on how bartenders should create their own drink specs and riffs. In the last four minutes of the episode, Giuseppe griped that his workers complain to him after six months that they are not being mentored, and he explained that it is the [expletive] job. Giuseppe explained that Dale Degroff did not have a mentor – he just did it. True, Audrey Saunders was mentored by Dale, but she was independent and did both the research and the work herself as well. Giuseppe commands us to stop looking for mentorship. He suggests things: pick up a book, talk to peers, do the research, and grab bottles and experiment. Things come through work, repetition, and time. A bartender does not get that good from reading a book alone, but by holding down the job for years. Learn to listen and observe so as to do the job better over time.\nAt this point in my career, I am less looking for guidance in how to do the basics of the job, and more in which direction to take. While some bartenders have the advantage of well-connected bosses who set them up with the next leg of their career, most of us do not, and must rely on associates who relate needs and job openings, or perhaps utilize job boards for what is available.\nNo one can answer the questions of what is the right next step for a person, but sometimes asking and looking around can show the opportunities and directions that exist. All too often, young bartenders hop from job to job without figuring out how to make themselves fit in better at the current spot. The continual hopping every few months inhibits the learning and growth that would likely make them better bartenders in the end. As Giuseppe proffers, hunker down and do the job and learn to do it better by repetition and adaptation.\nThis is not to say that one should not be on the look out for teachers, but it will often not be as formal as school (save for the first job, the first nights at a new position, or perhaps Barsmarts and similar classes). More likely, it will be from tinkering and figuring out things first hand or from observing someone doing something better and learning second hand and perhaps following up with asking questions or advice. Moreover, when the time comes, the favor should be repaid whether by offering sagacity or being willing to provide it. Becoming the bartender, bar manager, or owner with humility that people will seek out for guidance is definitely a solid end point in one's development.\nBartending in the 19th century was taught solely by apprenticeship. The 1860s saw the first bar books to come out, but it was not until Harry Johnson's 1888 bar manual that there were well laid out written instructions on how to do one's job better. These days, there are lots more books, articles, seminars, and videos to supplement the career growth that is earned the old fashioned way: on the job. One ought to utilize every avenue available; however, only some of the bartender's wisdom can be taught by a formal mentor. Determining the career path and when and where to move to still have to come from within to make sure that they are the right steps. The best that one can do is to try to take in as much knowledge from as many sources as possible and integrate them into how to improve at one's trade.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlfZGKcD-yiQqnSmhuCNvOyXeXhBVNzdbg0n03OKu9n3JcOHcd2rKI6i5Pvak3keOdhV-36OtVRljRlhtnO0UwmyYl8mwcEHM7Q531VGhihi_jlQ3T56MQRbiW1Wnb_mHxvW6S5dusWWK/s320/mentor1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJovzP3qMYOFuIxg_fqDsT2i-M26MaMhvcmE151afg52Rvkq1SvLAGzgis8hrNTjyD8M31KvgxOm0uKGbeWpspei6nihKX9qTUJBanIIFRsW4EIxlsSV8Yu2-yzgm1nEqveYNARZ1kmwmr/s320/mentor2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlfZGKcD-yiQqnSmhuCNvOyXeXhBVNzdbg0n03OKu9n3JcOHcd2rKI6i5Pvak3keOdhV-36OtVRljRlhtnO0UwmyYl8mwcEHM7Q531VGhihi_jlQ3T56MQRbiW1Wnb_mHxvW6S5dusWWK/s800/mentor1.jpg", "comment_count": 0 }, { "title": "lake city quiet pill", "url": "https://cocktailvirgin.blogspot.com/2018/12/lake-city-quiet-pill.html", "published": "2018-12-11T08:00:00.000-05:00", "updated": "2018-12-17T13:00:54.159-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Amanda Greenfield", "source": "Backbar", "year": null }, "categories": [ "creme de cacao", "cynar", "scotch", "sherry" ], "ingredients": [ "1 1/4 oz Amontillado Sherry (Lustau)", "3/4 oz Cynar", "1/2 oz Laphroaig 10 Year Scotch", "1/2 oz Tempus Fugit Crème de Cacao" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.", "body_text": "1 1/4 oz Amontillado Sherry (Lustau)\n3/4 oz Cynar\n1/2 oz Laphroaig 10 Year Scotch\n1/2 oz Tempus Fugit Crème de Cacao\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.\nTwo Tuesdays ago, I decided to make a relatively low proof nightcap that Christine Fernsebner Eslao had posted on her Instagram a month or two before. Christine provided the recipe for the Lake City Quiet Pill that the bartenders at Backbar served her, and I believe that it was one of their creations; indeed, commenters on Instagram and on here have pointed out that it was the handiwork of Backbar bartender (now at Brick & Mortar) Amanda Greenfield. The drink name refers to the conspiracy theories regarding website-driven hitmen for hire; these tales of private assassination are best summed up by the mini-FAQ on a sub-Reddit\nLakeCityQuietPills\nthat declares, \"Some think they are a group of men and women operating as assassins through channels online. Others think they could be former military or contractors who like to keep in touch via unorthodox ways and some simply think it is a long-played hoax. And me? I don't know... that's why I created this subreddit. I want to know the answer to the who, what, where, why and when of Lake City Quiet Pills.\" Regardless, Scotch and Cynar have worked well in drinks like the\nBlack Diamond Flip\n, Scotch and cacao in the\nLord Bullingdon's Revenge\n, and Cynar and cacao in the\nAvenue A\n, so it seemed perfect with the fourth ingredient of sherry.\nThe Lake City Quiet Pill provided a woody spice and peat smoke nose that led into grape, malt, and darker notes from the cacao or Cynar on the sip. Next, smoky Scotch, caramel, and chocolate-herbal flavors rounded out the swallow. Hopefully, this quiet pill can lead to no harm now and in the future.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOte_MA6s7tBP8UrWTe77HTjL7aAVcXOuukItmoG629oMgitk_dCv_pzpaLFZ76xxAtRwX-xFrEzifzjEHdI8eaQt5ifdQuphVwzuFTjPcphuVSy716YguMAayH6_O5scNAnFliY-mR6O/s320/lakecityquietpill4052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOte_MA6s7tBP8UrWTe77HTjL7aAVcXOuukItmoG629oMgitk_dCv_pzpaLFZ76xxAtRwX-xFrEzifzjEHdI8eaQt5ifdQuphVwzuFTjPcphuVSy716YguMAayH6_O5scNAnFliY-mR6O/s800/lakecityquietpill4052.jpg", "comment_count": 2 }, { "title": "island time", "url": "https://cocktailvirgin.blogspot.com/2018/12/island-time.html", "published": "2018-12-12T08:00:00.000-05:00", "updated": "2018-12-12T08:00:00.904-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "whip", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "amaro", "bitters (other)", "lime juice", "rum (white)" ], "ingredients": [ "2 oz Rhum Agricole (Rhum Clement Premiere Canne)", "3/4 Zucca Rabarbo (Sfumato)", "1 oz Lime Juice", "1 dash Scrappy's Lime Bitters" ], "instructions": "Whip shake with ice and pour into a double old fashioned with pebbled ice (shake with ice and strain into a cocktail coupe).", "body_text": "2 oz Rhum Agricole (Rhum Clement Premiere Canne)\n3/4 Zucca Rabarbo (Sfumato)\n1 oz Lime Juice\n1 dash Scrappy's Lime Bitters\nWhip shake with ice and pour into a double old fashioned with pebbled ice (shake with ice and strain into a cocktail coupe).\nTwo Wednesdays ago, I reached for Sother Teague's\nI'm Just Here for the Drinks\nand took note of the Island Time as a weird smoky Rhum Sour of sorts. Sother described his creation as \"It's a lot like drinking a Daiquiri while enjoying a cigar.\" After having enjoyed the\nSfumato Swizzle\n, it seemed up my alley. In the glass, the Chinese rhubarb in the amaro offered up a smoky element to counter the brighter grassy and lime aromas on the nose. Next, lime and dark earthy flavors on the sip transitioned into grassy, smoky, and bitter notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-iMD9mSxkklW0Sf8kZyqaulj_oi2MfliGXWxMKOgFWP4jnFLz0lOdZPkcYf3QquIbh2OFVXVADaPDHnVdexpNn-LLLde1CJT4VlXGYMNMh5zEeQLjwbFVwDiBBGWZeQiXMplM7syjvCS/s320/islandtime4053.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-iMD9mSxkklW0Sf8kZyqaulj_oi2MfliGXWxMKOgFWP4jnFLz0lOdZPkcYf3QquIbh2OFVXVADaPDHnVdexpNn-LLLde1CJT4VlXGYMNMh5zEeQLjwbFVwDiBBGWZeQiXMplM7syjvCS/s800/islandtime4053.jpg", "comment_count": 0 }, { "title": "one more that's it", "url": "https://cocktailvirgin.blogspot.com/2018/12/one-more-thats-it.html", "published": "2018-12-13T08:00:00.000-05:00", "updated": "2018-12-13T08:00:03.611-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rob Krueger", "source": "Brooklyn Bartender", "year": null }, "categories": [ "amaro", "bitters (mole)", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Meletti Amaro", "1 1/4 oz Four Roses Bourbon", "3/4 oz El Dorado 8 Year Rum (El Dorado 5 Year)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 oz Meletti Amaro\n1 1/4 oz Four Roses Bourbon\n3/4 oz El Dorado 8 Year Rum (El Dorado 5 Year)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nFor a nightcap two Thursdays prior, I sought out the\nBrooklyn Bartender\nbook where I found the One More That's It attributed to Rob Krueger of Extra Fancy. Once built, this rum-whiskey Black Manhattan-like drink donated a orange, caramel, and violet bouquet to the nose. Next, the amaro's caramel filled the sip, and the swallow proffered Bourbon, rum, and bitter herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiVV9duSlH8yTGVTBlCpjV-LWGgD2uPzt3cO1QsGk_Z_6Xkjqe0jifUWJBFCIMZyC6Nf0VnTMqt8BEgUQOh8J6gfs9s_7sZA-O63lunOoBycmEjAPBMgPvsxLO-wc-XbOg01EczvpwBg4/s320/onemorethatsit4055.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiVV9duSlH8yTGVTBlCpjV-LWGgD2uPzt3cO1QsGk_Z_6Xkjqe0jifUWJBFCIMZyC6Nf0VnTMqt8BEgUQOh8J6gfs9s_7sZA-O63lunOoBycmEjAPBMgPvsxLO-wc-XbOg01EczvpwBg4/s800/onemorethatsit4055.jpg", "comment_count": 0 }, { "title": "the sex lives of cannibals", "url": "https://cocktailvirgin.blogspot.com/2018/12/the-sex-lives-of-cannibals.html", "published": "2018-12-14T08:00:00.000-05:00", "updated": "2018-12-14T08:00:08.107-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "kahlua", "lemon juice", "pimento dram", "pineapple juice", "rum" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "1 oz Aged Demerara Rum (El Dorado 5 Year)", "1 1/2 oz Pineapple Juice", "1/2 oz Coffee Liqueur (Kahlua)", "1/2 oz Campari", "1/2 oz Lemon Juice" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, \"float\" 1/4 oz allspice dram (Hamilton's), and garnish with freshly grated coffee bean.", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n1 oz Aged Demerara Rum (El Dorado 5 Year)\n1 1/2 oz Pineapple Juice\n1/2 oz Coffee Liqueur (Kahlua)\n1/2 oz Campari\n1/2 oz Lemon Juice\nWhip shake, pour into a Tiki mug, fill with crushed ice, \"float\" 1/4 oz allspice dram (Hamilton's), and garnish with freshly grated coffee bean.\nTwo Fridays ago, I thought about the pairing of coffee and Campari in cocktails like the\nLodge Negroni\nand\nLonnie Desoto\n. Soon my mind wandered towards combining two hallmark Tiki drinks that contain one or the other of those ingredients, namely the\nMr. Bali Hai\nand the\nJungle Bird\n, respectively. Given that there is overlap with rums and pineapple juice in the two libations, the only deciding factor was which citrus to use in the mashup; I opted for the lemon from the Mr. Bali Hai so as to keep a more neutral flavored acid source. Since allspice dram complements Campari in recipes like the\nChester Rapkin\nand\nNegroni Grog\nand complements coffee such as in the\n1919'36\n, I added it in as a top layer to cascade down through the crushed ice.\nInstead of mashing up the names akin to the Mr. Bali Bird or other, I wanted something colorful and abstract like\nThe Facts Concerning the Late Van Hagen & The Thirsty Man's Safari\n(but perhaps not quite so long), and I landed upon the The Sex Lives of Cannibals which was a travelogue by J. Maarten Troost about his time in the South Pacific. Once prepared, the drink greeted the nose with allspice and coffee aromas. Next, lemon, dark roast notes from the coffee, and a hint of pineapple filled the sip, and the swallow presented dark funky rums, coffee, and orange flavors with allspice notes entering the mix as the liqueur sank through the ice to get to the straw. Here, the Campari came across as less intensely bitter and more dark similar to the feel of Amer Picon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZFA4nyujWHw-a5MgEq3sLj5vp91z_Zmxovc9drvfnba-RsVYurj2AJhciwUAbwOSzz0Du8V00-gN9OQRPwK1TGRDaRUkdGTUW1rZwqhVTIwgCNXvlYZoo4XRCENIgKfOqYmMOje0ZPmz/s320/sexlifeofcannibals4059.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZFA4nyujWHw-a5MgEq3sLj5vp91z_Zmxovc9drvfnba-RsVYurj2AJhciwUAbwOSzz0Du8V00-gN9OQRPwK1TGRDaRUkdGTUW1rZwqhVTIwgCNXvlYZoo4XRCENIgKfOqYmMOje0ZPmz/s800/sexlifeofcannibals4059.jpg", "comment_count": 0 }, { "title": "artichoke hold", "url": "https://cocktailvirgin.blogspot.com/2018/12/artichoke-hold.html", "published": "2018-12-15T08:00:00.000-05:00", "updated": "2018-12-15T08:00:14.372-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Steven Tuttle", "source": "Kettner Exchange", "year": null }, "categories": [ "bitters (orange)", "cynar", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Wild Turkey 101)", "1/4 oz Cynar", "1/4 oz Maraschino Liqueur (Luxardo)", "2-3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Wild Turkey 101)\n1/4 oz Cynar\n1/4 oz Maraschino Liqueur (Luxardo)\n2-3 dash Orange Bitters (Regan's)\nStir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange twist.\nA few weeks ago, I had spotted a recipe in\nImbibe Magazine\nonline called the Artichoke Hold, but I paused on it for it shared the same name with Jeremy Oertel's\ndrink\n. Then two Saturday nights ago, I was in the mood for a nightcap, and this Old Fashioned-like number seemed perfect enough for the moment to override my hesitations. Actually, it reminded me more of a\nFancy Free\nwith perhaps the Cynar subbing in for the classic's Angostura or a\nBensonhurst\nwithout the dry vermouth. Therefore, I gave this creation of Steven Tuttle of Kettner Exchange in San Diego a whirl.\nThis Artichoke Hold offered up orange and nutty cherry notes to the nose that led into malt and a hint of cherry on the sip. Next, Bourbon was accented by nutty cherry melding with funky herbal flavors on the swallow. Overall, my choice of Wild Turkey 101 made for a hot and aggressive drink until there was more dilution from ice melt with time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidP1VKb4-keKfWJqyqp4gR7cYydlqk1bFIYkFauTDVHpxudGGXou111QiP5VgxaKH7pBO4x0ubo0nRFsSno0MXhfol4noQXewBC5SeHxyHSozaVPnWng4RbhyhoxcYJdPX32AMvet1BSfm/s320/artichokehold4061.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidP1VKb4-keKfWJqyqp4gR7cYydlqk1bFIYkFauTDVHpxudGGXou111QiP5VgxaKH7pBO4x0ubo0nRFsSno0MXhfol4noQXewBC5SeHxyHSozaVPnWng4RbhyhoxcYJdPX32AMvet1BSfm/s800/artichokehold4061.jpg", "comment_count": 0 }, { "title": "adelita", "url": "https://cocktailvirgin.blogspot.com/2018/12/adelita.html", "published": "2018-12-16T08:00:00.000-05:00", "updated": "2018-12-16T08:00:00.858-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Carrie Cole", "source": "the Hawthorne", "year": 2013 }, "categories": [ "creme de violette", "lillet", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 oz Reposado Tequila (Cimarron)", "1 oz Dolin Blanc Vermouth", "1 oz Cocchi Americano", "1 bsp Rothman & Winter Crème de Violette" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon wheel (lemon twist).", "body_text": "1 oz Reposado Tequila (Cimarron)\n1 oz Dolin Blanc Vermouth\n1 oz Cocchi Americano\n1 bsp Rothman & Winter Crème de Violette\nStir with ice, strain into a cocktail coupe, and garnish with a lemon wheel (lemon twist).\nTwo Sundays ago, I returned to the Haus Alpenz recipe collection and spotted the Adelita that called for three of their products that I already owned. The bonus was that it was created by Carrie Cole while she was at the Hawthorne in Boston which would put it around 2013; the combination also reminded me of her\nBird Bath\nat Craigie on Main even though there is only one ingredient in overlap. La Adelita is a famous narrative song about the Mexican Revolution that became the term for a female soldiers who were vital in overturning the government. Once stirred and strained, the Adelita shared lemon, violet, and a slightly peachy bouquet to the nose. Next, white grape was accented by nectarine notes on the sip, and the swallow showcased tequila with herbal flavors blending into sharper floral ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGwjTL4FsLr_eXHCG0DL7LEWu9YP1fhRjlNhsyhT2s3C5ko0xhNyL_OwGjyC838g5cgY0aU4Phi70WzkfXF7JjFOzlgc5w6m0KJ_GfqzrMQKk84KGeaJBeXQMgYz14aoXnpFdgZEH40EsZ/s320/adelita4063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGwjTL4FsLr_eXHCG0DL7LEWu9YP1fhRjlNhsyhT2s3C5ko0xhNyL_OwGjyC838g5cgY0aU4Phi70WzkfXF7JjFOzlgc5w6m0KJ_GfqzrMQKk84KGeaJBeXQMgYz14aoXnpFdgZEH40EsZ/s800/adelita4063.jpg", "comment_count": 0 }, { "title": "duke of braganza", "url": "https://cocktailvirgin.blogspot.com/2018/12/duke-of-braganza.html", "published": "2018-12-17T08:00:00.001-05:00", "updated": "2024-12-31T13:04:07.182-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "cachaça", "drambuie", "herbsainte", "lillet" ], "ingredients": [ "1 3/4 oz Cachaça (Seleta Gold)", "3/4 oz Lillet Blanc or Cocchi Americano (Cocchi Americano)", "1/2 oz Drambiue", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass pre-rinsed with absinthe or Herbsaint (Herbsaint), and garnish with grapefruit oil from a twist.", "body_text": "1 3/4 oz Cachaça (Seleta Gold)\n3/4 oz Lillet Blanc or Cocchi Americano (Cocchi Americano)\n1/2 oz Drambiue\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass pre-rinsed with absinthe or Herbsaint (Herbsaint), and garnish with grapefruit oil from a twist.\nTwo Mondays ago, I made eye contact with my bottle of Drambuie and I thought about the\nPrince Edward\nand the tequila variation that Misty Kalkofen made for me at Drink. When I began to consider what other spirits would work, I recalled how my\nMadame Mustache\nwas originally crafted with cachaça before I turned it into a rhum agricole number in honor of the birthday of the person running that industry night. Instead of dropping in cachaça and calling it a day, I recalled how well an Amburana-aged cachaça worked in Sazerac, and I exchanged the Angostura and orange bitters for Peychaud's Bitters and an absinthe rinse. For a name, I sought out a famous prince of Brazil, and I learned that the Portuguese title was also known as the Duke of Braganza.\nThe Duke of Braganza offered up a floral aroma from the grapefruit oil mingling with the Herbsaint's anise and the cachaça's funk. Next, honey, peach, and malt notes on the sip carried a noticeable amount of body, and the swallow began with grassy, funky, and herbal flavors and ended with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0Vx52js3DIu4DitC7cr1XP3CYGEdILJRzAbacUmKVp4jV3yCUGytp1UbTOvMK_2WXtD2dCnWOLMaktXej9oZYDTev_Mtal-_w7WdRwjvYle1CClWY8Maz7OFp8c4B0YsZDIHyMSYCxh2/s320/dukebraganza4065.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0Vx52js3DIu4DitC7cr1XP3CYGEdILJRzAbacUmKVp4jV3yCUGytp1UbTOvMK_2WXtD2dCnWOLMaktXej9oZYDTev_Mtal-_w7WdRwjvYle1CClWY8Maz7OFp8c4B0YsZDIHyMSYCxh2/s800/dukebraganza4065.jpg", "comment_count": 0 }, { "title": "corpse carre", "url": "https://cocktailvirgin.blogspot.com/2018/12/corpse-carre.html", "published": "2018-12-18T08:00:00.000-05:00", "updated": "2018-12-18T08:00:06.313-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Peychaud's)", "calvados", "cognac", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cognac (Courvoisier VS)", "3/4 oz Apple Brandy (Boulard VSOP Calvados)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Benedictine", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Courvoisier VS)\n3/4 oz Apple Brandy (Boulard VSOP Calvados)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Benedictine\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nI recently discussed with a bartender how uninspiring the Corpse Reviver No. 1 is from the\nSavoy Cocktail Book\nfor it is a non-bittered two brandy Manhattan. I soon thought about how the\nSaratoga Cocktail\nfrom Jerry Thomas' 1862 tome was delightful, but how adding Benedictine and Peychaud's Bitters supercharged it into the\nVieux Carré\nthat people order all the time. Therefore, I wondered if the same magic would work on the Corpse Reviver No. 1? I believe my answer is yes! And I dubbed this hybrid the Corpse Carré, and there is a famous Square of the Dead in Marrakech, so the name is not so out there.\nThe Corpse Carré donated a lemon aroma along with fruity notes from the brandies to the nose, and this preceded a grape-driven sip. Next, Cognac leading into apple brandy on the swallow was followed by the apple brandy blending into the Benedictine herbal and Peychaud's spice flavors. Indeed, the Benedictine addition helped to tie together the flavors here, and the bitters provided a much needed structure.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KsyRru8GWkWypFRnUurONMxSBw1WhW7TIAZW3wTpwt1creDNHDuQGDHzfPTNkFYjSHlCZy6QMKyFg982I9ZE7r9hxIjrbaheOlfZ-ETV6lJ_6CkBl5_Kj4Dk6BuJuo481y2Xj7DopEX7/s320/corpsecarre4067.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KsyRru8GWkWypFRnUurONMxSBw1WhW7TIAZW3wTpwt1creDNHDuQGDHzfPTNkFYjSHlCZy6QMKyFg982I9ZE7r9hxIjrbaheOlfZ-ETV6lJ_6CkBl5_Kj4Dk6BuJuo481y2Xj7DopEX7/s800/corpsecarre4067.jpg", "comment_count": 0 }, { "title": "year of the dragon", "url": "https://cocktailvirgin.blogspot.com/2018/12/year-of-dragon.html", "published": "2018-12-19T08:00:00.000-05:00", "updated": "2020-02-22T19:10:31.614-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "creme de cacao", "creme de menthe", "cynar", "quinquina" ], "ingredients": [ "3/4 oz Cynar", "3/4 oz Benedictine", "1 oz Bonal Gentiane-Quina (Byrrh would also work well here)", "1/4 oz Crème de Menthe (Tempus Fugit)", "1/4 oz Crème de Cacao (Tempus Fugit)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "3/4 oz Cynar\n3/4 oz Benedictine\n1 oz Bonal Gentiane-Quina (Byrrh would also work well here)\n1/4 oz Crème de Menthe (Tempus Fugit)\n1/4 oz Crème de Cacao (Tempus Fugit)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Wednesdays ago, I was flipping through the\nDeath & Co. Cocktail Book\nwhen I spotted the\nMidnight Mountain\n. I soon remembered that I had made the drink back in June, but I was so taken by the combination that I was inspired to riff on it. The Midnight Mountain has a base of Amaro Nardini which to me displays great chocolate and mint notes in the mix. To replace it, I split that volume between Benedictine which also displays those two flavors and Cynar which has some dark and minty notes as well. Moreover, instead of a sweet vermouth, I swapped in Bonal Quinquina for quinine and chocolate are a natural pairing that was strong enough to have saved Barolo Chinato wine from extinction. Since Midnight Mountain is a land in the Year of the Dragon video game, I dubbed this variation on the game itself.\nWith four liqueurs and one fortified wine, the Year of the Dragon appears like an oddity on paper, but it made for a solid nightcap. In the glass, it offered up lemon and mint aromas to the nose that preceded a caramel and grape sip. Next, Cynar's funky vegetal flavors led into mint and chocolate notes on the swallow with a quinine-accented finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkQkpcMDYOCgijHfycWMyDltX8-uoyxkzHDmFbgV13SBk1x2WWGD5xYqplExMnIxjvSnndpaAhhdQTFrWwxS56qzmiV2JBj09dgSRkC31Bu3enYrbm4AOJhItdoLI5BF3jP7uZjiu8zZZ/s320/yeardragon4069.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkQkpcMDYOCgijHfycWMyDltX8-uoyxkzHDmFbgV13SBk1x2WWGD5xYqplExMnIxjvSnndpaAhhdQTFrWwxS56qzmiV2JBj09dgSRkC31Bu3enYrbm4AOJhItdoLI5BF3jP7uZjiu8zZZ/s800/yeardragon4069.jpg", "comment_count": 1 }, { "title": "turf war", "url": "https://cocktailvirgin.blogspot.com/2018/12/turf-war.html", "published": "2018-12-20T08:00:00.000-05:00", "updated": "2018-12-20T08:00:07.527-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "T. Read Richards", "source": "BarNotes", "year": null }, "categories": [ "absinthe", "bitters (orange)", "gin", "maraschino", "punt e mes" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "3/4 oz Punt e Mes", "1/4 oz Maraschino Liqueur (Luxardo)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (St. George) old fashioned glass with a large cube, and garnish with a flamed lemon twist (unflamed).", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n3/4 oz Punt e Mes\n1/4 oz Maraschino Liqueur (Luxardo)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into an absinthe-rinsed (St. George) old fashioned glass with a large cube, and garnish with a flamed lemon twist (unflamed).\nAfter work two Thursdays ago, I decided to make a drink I had spotted on\nBarNotes\napp called the Turf War. It was the first cocktail creation by Tulsa bartender T. Read Richards, and by the name and the ingredients, it appeared to be inspired by the classic Turf Club Cocktail. The Turf Club first appeared in George J. Kappeler's 1895\nModern American Drinks\nthat is more of an Old Tom gin Old Fashioned of sorts, but the one that stuck was the one recorded by Harry McElhone in his 1922\nABC of Mixing Cocktails\nthat is very similar to the 1930\nSavoy Cocktail Book\n's\nTuxedo Cocktail No. 2\n(the differences are whether the modifiers are 1 dash or 2). Here, the dry vermouth in the Turf War was swapped to Punt e Mes (the Turf War in the\nOld Waldorf-Astoria Bar Book\ncalled for sweet vermouth though) in a 2:1 instead of 1:1 gin to aromatized wine ratio, and the absinthe was moved to a rinse.\nThe Turf War greeted the senses with a lemon, anise, and grape bouquet. Next, grape with a hint of cherry on the sip slid into juniper and bitter cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsisHQCvxvVnSTUqSWr5jWjeBu-8TPfqH6JrUjae6Njco-BAmzWSaYlGcyKEWPlxFSD58rpxhC1PtHJSilpLWif1F1hRJnza1jpW8XHu5sJxgwgHPchGJSMtEbSSyWiesLRuY5wdAAFGzq/s320/turfwar4071.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsisHQCvxvVnSTUqSWr5jWjeBu-8TPfqH6JrUjae6Njco-BAmzWSaYlGcyKEWPlxFSD58rpxhC1PtHJSilpLWif1F1hRJnza1jpW8XHu5sJxgwgHPchGJSMtEbSSyWiesLRuY5wdAAFGzq/s800/turfwar4071.jpg", "comment_count": 3 }, { "title": "minstrel", "url": "https://cocktailvirgin.blogspot.com/2018/12/minstrel.html", "published": "2018-12-21T08:00:00.000-05:00", "updated": "2018-12-21T08:00:05.071-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "lime juice", "rum" ], "ingredients": [ "3/4 Bacardi (1 3/4 oz Angostura White Oak Rum)", "2 dash Lime Juice (1/2 oz)", "1 dash Jamaican Rum (1/4 oz Smith & Cross)", "1 dash Picon (1/4 oz Torani Amer)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 Bacardi (1 3/4 oz Angostura White Oak Rum)\n2 dash Lime Juice (1/2 oz)\n1 dash Jamaican Rum (1/4 oz Smith & Cross)\n1 dash Picon (1/4 oz Torani Amer)\n(+ 1/2 oz Simple Syrup for balance)\nShake with ice and strain into a cocktail glass.\nAfter a busy Friday night at work, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nwhen I got home. There in the rum section was the Minstrel that appeared like an embittered Daiquiri, and a Daiquiri Time Out sounded perfect. Trader Vic was big on utilizing Amer Picon in his rhum rhapsodies like the\nPhilippine Punch\nand\nKahala Cooler\n, and that motivated me to work it into a Brooklyn-inspired Pago Pago called the\nFagatogo\n; however, this recipe pre-dated the Tiki movement.\nThe Minstrel began with a caramel, orange, and lime nose with a touch of rum funk. Next, lime with a hint of caramel on the sip transitioned into funky rum swallow leading to an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXVXOsBy7AfT25gvhQwValJHUdjDl3yNQbWQPciLk96GmziTSxZS6HeQd81HFEsF-FcL6xROmYFczycJ3mdwKghTajbJafKVcXp4KmFR0L7J4QyN8iP3cSczvgjWwlhCdYj70h4G6szIB/s320/minstrel4073.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXVXOsBy7AfT25gvhQwValJHUdjDl3yNQbWQPciLk96GmziTSxZS6HeQd81HFEsF-FcL6xROmYFczycJ3mdwKghTajbJafKVcXp4KmFR0L7J4QyN8iP3cSczvgjWwlhCdYj70h4G6szIB/s800/minstrel4073.jpg", "comment_count": 0 }, { "title": "pop quiz", "url": "https://cocktailvirgin.blogspot.com/2018/12/pop-quiz.html", "published": "2018-12-22T08:00:00.000-05:00", "updated": "2018-12-22T08:00:07.924-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Devin Tarby", "source": "Cocktail Codex", "year": 2010 }, "categories": [ "amaro", "bitters (mole)", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Elijah Craig Bourbon (Fighting Cock 103)", "1/2 oz Amaro Ramazzotti", "1 tsp Simple Syrup", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Elijah Craig Bourbon (Fighting Cock 103)\n1/2 oz Amaro Ramazzotti\n1 tsp Simple Syrup\n2 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nFor my nightcap two Saturdays ago, I turned to the Old Fashioned section of the\nCocktail Codex\nbook. There, I locked on to Devin Tarby's 2010 Pop Quiz that fell into that\nFancy Free\nstyle of liqueur-sweetened Old Fashioneds. Once mixed, the Pop Quiz donated orange, Bourbon, and cola aromas to the nose. Next, malt and caramel on the sip gave way to Bourbon, root beer, and chocolate notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6yTuLNJUIQ0_tOKNbC-E_yk_rO8CR4lSBkifHV-bybg9lwn16ygIAYwfPlFS8kn_0bal0-msTtseng7iju_qRHEsfKMsX-9Vp3qxDe_M9yi2_MRFPm84Oh8SjVohE3uqIKiSEG6MNswv/s320/popquiz4075.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6yTuLNJUIQ0_tOKNbC-E_yk_rO8CR4lSBkifHV-bybg9lwn16ygIAYwfPlFS8kn_0bal0-msTtseng7iju_qRHEsfKMsX-9Vp3qxDe_M9yi2_MRFPm84Oh8SjVohE3uqIKiSEG6MNswv/s800/popquiz4075.jpg", "comment_count": 0 }, { "title": "the navigator", "url": "https://cocktailvirgin.blogspot.com/2018/12/the-navigator.html", "published": "2018-12-23T08:00:00.000-05:00", "updated": "2018-12-23T08:00:02.560-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Nika Orlovsky", "source": "Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "apricot liqueur", "lemon juice", "madeira", "rum", "simple syrup" ], "ingredients": [ "1 oz Bacardi 8 Year Rum", "1 oz Rainwater Madeira", "3/4 oz Lemon Juice", "1/4 oz Giffard Apricot Liqueur", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist and an edible orchid flower.", "body_text": "1 oz Bacardi 8 Year Rum\n1 oz Rainwater Madeira\n3/4 oz Lemon Juice\n1/4 oz Giffard Apricot Liqueur\n1/2 oz Simple Syrup\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist and an edible orchid flower.\nTwo Sundays ago, we returned from an afternoon of outlet shopping in Kittery, Maine, and beer drinking at the SoMe taproom, and we stopped into the Baldwin Bar at Sichuan Garden II for dinner. For a drink, I asked bartender Nika Orlovsky for the Navigator. With a fortified wine overlap with the other\nNavigator\non the blog, I assumed that this was a tribute to Prince Henry the Navigator who claimed the island of Madeira for Portugal in the 15th century. Once served, this Navigator proffered floral and lemon aromas from the garnishes that led into a caramel, grape, and lemon sip. Next, the aged rum mingled with a floral apricot flavor on the swallow. Overall, it was a delightful tipple that reminded me a little of the\nScofflaw\nin build style.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f-eWvJzh0n8xiyWbpP4BYeQbDKMhfWaVplUzF6Vd-0HzaUws2IvoFAQDyqSgTJHlouBlS4GtD1i5P3ZJ1oWykfh_xmPHNmqrpM-ij7Vl4PQPVnSZX6ZwM5mSqN9xUH_QCjhqRMXjCaas/s320/navigator4076.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f-eWvJzh0n8xiyWbpP4BYeQbDKMhfWaVplUzF6Vd-0HzaUws2IvoFAQDyqSgTJHlouBlS4GtD1i5P3ZJ1oWykfh_xmPHNmqrpM-ij7Vl4PQPVnSZX6ZwM5mSqN9xUH_QCjhqRMXjCaas/s800/navigator4076.jpg", "comment_count": 0 }, { "title": "good morning vietnam", "url": "https://cocktailvirgin.blogspot.com/2018/12/good-morning-vietnam.html", "published": "2018-12-23T10:00:00.000-05:00", "updated": "2018-12-23T10:00:09.361-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Nika Orlovsky", "source": "the Baldwin Bar at Sichuan Garden II", "year": null }, "categories": [ "#sichuan-garden2", "licor 43", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1/2 oz Cruzan Blackstrap Rum", "1 oz Licor 43", "3/4 oz Passion Fruit Syrup", "3/4 oz Lime Juice", "3/4 oz Buttered Coffee (*)" ], "instructions": null, "body_text": "1/2 oz Cruzan Blackstrap Rum\n1 oz Licor 43\n3/4 oz Passion Fruit Syrup\n3/4 oz Lime Juice\n3/4 oz Buttered Coffee (*)\nFlash blend with crushed ice, pour into a Collins glass, fill with crushed ice, and garnish with mint, an edible orchid, and a pinch of ground coffee bean.\n(*) I did not inquire for details, but the bottle was murky yellow, so perhaps 1/2+ tsp butter melted into the 3/4 oz coffee used here would suffice.\nThe drink that Andrea got at the Baldwin Bar at Sichuan Garden II was the Good Morning Vietnam. The drink had been on the menu for quite a while, and bartender Nika Orlovsky commented that this was the third recipe variation on the drink name. Since I have seen Licor 43 pair excellently with passion fruit in drinks like the\nPermanent Holiday\nand the\nFoul Weather Friend\n, I was intrigued to have a taste. Also, all the brightness from those two ingredients seemed like it would be countered by the dark blackstrap rum and roasted coffee flavors.\nThe mint bouquet took over the nose on the drink that preceded a lime and passion fruit-driven sip. Next, the dark rum, coffee, vanilla, citrus, and passion fruit flavors combined into a tropical dance on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR_Nv4R8-xrEx71M8YvCObrOIi5ywNlbWd3Xk50Rj2InJ_6MVwb2EeMzIw6l4p_b16-8XDrmZ1a1izVaGNpByDcP9CLjOOe66q11zmyFQkHMeZD9teiCYYbS7wjhZxf-0iiuE9dOBJo9h/s320/goodmorningvietnam4079.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR_Nv4R8-xrEx71M8YvCObrOIi5ywNlbWd3Xk50Rj2InJ_6MVwb2EeMzIw6l4p_b16-8XDrmZ1a1izVaGNpByDcP9CLjOOe66q11zmyFQkHMeZD9teiCYYbS7wjhZxf-0iiuE9dOBJo9h/s800/goodmorningvietnam4079.jpg", "comment_count": 0 }, { "title": "phil collins", "url": "https://cocktailvirgin.blogspot.com/2018/12/phil-collins.html", "published": "2018-12-24T08:00:00.000-05:00", "updated": "2018-12-24T08:04:22.377-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Scott Marshall", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "bitters (other)", "chartreuse (yellow)", "gin", "lime juice", "soda" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "3/4 oz Lime Juice", "3/4 oz Salted Cucumber Syrup (*)", "1/2 oz Yellow Chartreuse", "1 dash Sweetgrass Farm Cranberry Bitters (sub Peychaud's in a pinch)" ], "instructions": "Shake with ice, strain into a Collins glass with ice, and top with 2 oz soda water. Shake with ice, strain into an iced-filled Collins glass, and top with soda water.", "body_text": "1 1/2 oz Hendrick's Gin\n3/4 oz Lime Juice\n3/4 oz Salted Cucumber Syrup (*)\n1/2 oz Yellow Chartreuse\n1 dash Sweetgrass Farm Cranberry Bitters (sub Peychaud's in a pinch)\nShake with ice, strain into a Collins glass with ice, and top with 2 oz soda water.\n(*) Equal parts strained cucumber juice and sugar. Given how the Hawthorne makes its salted rooibus syrup for the\nFlip Royal\n, a little under 1 tsp salt per quart syrup is needed (added to taste). So a pinch of salt or a few drops of 1:4 salt solution would work well here.\nTwo Mondays ago, Andrea and I were invited to the launch party for Hendrick's Orbium Gin (which I will describe more in the next post) at the Hawthorne. While waiting for our group to enter the side room where the new gin would be introduced, we were greeted by bartender Rob Ficks who presented us with a short menu. The one I selected was the Phil Collins created by Scott Marshall for the opening Hawthorne menu. The one on this menu was a slight riff on Scott's original as described by\nSeriousEats\n:\nPhil Collins\n• 1 1/2 oz Square 1 Cucumber Vodka\n• 3/4 oz Lime Juice\n• 3/4 oz Simple Syrup\n• 1/2 oz Yellow Chartreuse\n• 1 dash Cranberry Bitters\nShake with ice, strain into an iced-filled Collins glass, and top with soda water.\nIn the glass, the Phil Collins proffered a cucumber and lime aroma to the nose. Next, a carbonated lime, vegetal, and honey sip slid into juniper, cucumber, and herbal flavors on the swallow. Indeed, the cucumber and Yellow Chartreuse paired here excellently as they have in the\nDisco Nap\n,\nDown at the Dinghy\n, and\nForbidden Colors\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWdch5rQVWK14vMKlgPzL4C0ag5mRKeVlzaJ03NTZT-hkAknSUMHEp84quHqQNCxM_h3_3oQ_BzZGmt5Xs019_Whbj7ql1Yj6ONFlnz0wxywR9tsBf7poySsJeTzcb-jSrfYXAXvs-74v/s320/philcollins4081.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWdch5rQVWK14vMKlgPzL4C0ag5mRKeVlzaJ03NTZT-hkAknSUMHEp84quHqQNCxM_h3_3oQ_BzZGmt5Xs019_Whbj7ql1Yj6ONFlnz0wxywR9tsBf7poySsJeTzcb-jSrfYXAXvs-74v/s800/philcollins4081.jpg", "comment_count": 0 }, { "title": "alaska from a parallel universe", "url": "https://cocktailvirgin.blogspot.com/2018/12/alaska-from-parallel-universe.html", "published": "2018-12-24T10:00:00.000-05:00", "updated": "2018-12-24T10:01:13.787-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "#hawthorne", "bitters (orange)", "chartreuse (yellow)", "gin", "sherry" ], "ingredients": [ "2 oz Hendrick's Orbium Gin", "3/4 oz Yellow Chartreuse", "1/4 oz Lustau Palo Cortado Sherry", "2 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.", "body_text": "2 oz Hendrick's Orbium Gin\n3/4 oz Yellow Chartreuse\n1/4 oz Lustau Palo Cortado Sherry\n2 dash Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.\nAfter a bit of socializing at the Hendrick's event at the Hawthorne, our group was summoned to experience their new Orbium Gin in the side room. Our boarding pass of sorts was checked by a clown who was treading on a balance ball all evening, and we were ushered into a well-decorated and surreal room of oddities including a duo of contortionists whose outfits combined into the eye on the Orbium's label when they stood next to each other. Orbium was created by Hendrick's distiller Lesley Gracie with quinine, wormwood, and blue lotus blossum extracts in the mix. The concept behind the first two ingredients were to draw parallels to the additional botanicals in two quintessential gin drinks: the G&T and the classic Martini, respectively.\nBefore the presentation began, we sauntered over to the bar where Jackson Cannon and Amanda Saladino were making cocktails. The one I selected was the Alaska from a Parallel Universe that was true to the\nAlaska\nfrom the Jacques Straub's 1914\nDrinks\nbook (calling for Old Tom Gin) and better associated with the 1930\nSavoy Cocktail Book\n(with Dry Gin) save for the addition of Palo Cortado sherry. Even at a quarter ounce, this sherry reshaped the drink greatly. Once served, it greeted the senses with a lemon and herbal bouquet. Next, honey and grape on the sip led into pine notes from the gin along with nutty and acid crispness from the sherry and herbal notes from the Yellow Chartreuse on the swallow with a quinine-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xb0ZT4nKENmZxaXAuebDJkrAoEbBl6onLl2qVn3gPfOlgSgDoboRsmyj2q0mQ1ge_NdZ1bG9uZKVbq_hWInK0D65zIUHLFFmdEVTLFOxKPV4bLQ6Nye29bB4_Jy-nvRBme_N7NxjDWTB/s320/orbiumgirls.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7s3imUhdYzaaWlSxh1UtWIKloPlOX0heJ3rU03Jr26Yir7hptDzZlNOhtZLwHBqAByx7FNL3iOVt2NYYE4hyphenhyphenYvigh1xr4uhwlPRNawQzsFaY9LZQ4ViWoKB7F7V2Cdii-Zw_D1rnYgc2/s320/alaskaparallel4085.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xb0ZT4nKENmZxaXAuebDJkrAoEbBl6onLl2qVn3gPfOlgSgDoboRsmyj2q0mQ1ge_NdZ1bG9uZKVbq_hWInK0D65zIUHLFFmdEVTLFOxKPV4bLQ6Nye29bB4_Jy-nvRBme_N7NxjDWTB/s800/orbiumgirls.jpg", "comment_count": 0 }, { "title": "latin quarter", "url": "https://cocktailvirgin.blogspot.com/2018/12/latin-quarter.html", "published": "2018-12-25T08:00:00.000-05:00", "updated": "2018-12-25T08:00:02.996-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2003 }, "categories": [ "absinthe", "bitters (Angostura)", "bitters (mole)", "bitters (Peychaud's)", "rum", "simple syrup" ], "ingredients": [ "2 oz Zacapa 23 Rum", "1 tsp Cane Sugar Syrup (JM Sirop de Canne)", "3 dash Peychaud's Bitters", "1 dash Angostura Bitters", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Butterfly), and garnish with lemon oil from a twist.", "body_text": "2 oz Zacapa 23 Rum\n1 tsp Cane Sugar Syrup (JM Sirop de Canne)\n3 dash Peychaud's Bitters\n1 dash Angostura Bitters\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Butterfly), and garnish with lemon oil from a twist.\nTwo Tuesdays ago, I was flipping through the\nDeath & Co. Cocktail Book\nwhen I came upon the Latin Quarter in the Sazerac variation section. This house original was crafted by Joaquin Simo in 2003, and I once was served this at Eastern Standard circa 2008 but it came across as too sweet when the bartender swapped rum into their house Sazerac recipe of 2 oz spirit to 1 oz simple syrup. While I later had Sazeracs in New Orleans that utilized that proportion (perhaps balanced that way to make it more refreshing in the Southern climate), it came across as way too sweet and undrinkable with a rum like Zacapa as opposed to the dry 90 proof rye they ordinarily make the classic with. Therefore, I was game to try it again with several fold less sugar in the equation (and akin to the\nD-Day Rum Sazerac\n).\nThe Latin Quarter greeted the nose with a lemon, floral, caramel, and anise aroma. Next, the rum's sweet caramel filled the sip, and the swallow showcased more of the caramel rum flavors along with chocolate, clove, allspice, and anise accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgARZaIc9IpHduojo73538R8kLzCUI5oLPqdU6IjMNyViUn-ASeGwlYYDE3BuQGlpvpq17XsFD-vr6Oojsv28zsPcLv1ftJPA16cIM0V9_-vTaA3ZWZWc5kV96bgi1tZtOFjP03TlZKUKq/s320/latinquarter4086.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgARZaIc9IpHduojo73538R8kLzCUI5oLPqdU6IjMNyViUn-ASeGwlYYDE3BuQGlpvpq17XsFD-vr6Oojsv28zsPcLv1ftJPA16cIM0V9_-vTaA3ZWZWc5kV96bgi1tZtOFjP03TlZKUKq/s800/latinquarter4086.jpg", "comment_count": 0 }, { "title": "swagger", "url": "https://cocktailvirgin.blogspot.com/2018/12/swagger.html", "published": "2018-12-26T08:00:00.000-05:00", "updated": "2018-12-26T08:00:25.076-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Canon Cocktail Book", "year": null }, "categories": [ "amaro", "gin", "grapefruit juice", "quinquina" ], "ingredients": [ "1 oz Gin (Tanqueray)", "1/2 oz Dubonnet Rouge (Byrrh Quinquina)", "1/2 oz Zucca Rabarbaro (Sfumato)", "1/2 oz Grapefruit Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).", "body_text": "1 oz Gin (Tanqueray)\n1/2 oz Dubonnet Rouge (Byrrh Quinquina)\n1/2 oz Zucca Rabarbaro (Sfumato)\n1/2 oz Grapefruit Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).\nTwo Wednesdays ago, I reached for the\nCanon Cocktail Book\nand spotted the Swagger that I had skipped over previously for lacking a Rabarbaro at home. With Sfumato in hand, I set to work, and the Swagger offered up the amaro's smoky, bitter herbal aromas to the nose. Next, grape and grapefruit were countered by a dark note from the Sfumato on the sip, and the swallow began with gin that led into a grape-softened smoky bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT39PCja2hmTPwBUiBJyBpksi6tHtRuUIiLp7v2uF3ipKJ5nk__Y7Rq5ob2HqaWalKWWHC-EJPbexd-VBvSrSeQqnc7evfGqPsOfkDf1AowmZuprNVp85Ehyphenhyphen4X1RfqnFlQog0IlvUjFbD5/s320/swagger4089.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT39PCja2hmTPwBUiBJyBpksi6tHtRuUIiLp7v2uF3ipKJ5nk__Y7Rq5ob2HqaWalKWWHC-EJPbexd-VBvSrSeQqnc7evfGqPsOfkDf1AowmZuprNVp85Ehyphenhyphen4X1RfqnFlQog0IlvUjFbD5/s800/swagger4089.jpg", "comment_count": 0 }, { "title": "bark & bite", "url": "https://cocktailvirgin.blogspot.com/2018/12/bark-bite.html", "published": "2018-12-27T08:00:00.000-05:00", "updated": "2018-12-27T08:00:02.088-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jordan Felix", "source": "Clyde Common", "year": null }, "categories": [ "amaro", "lillet", "rum (white)" ], "ingredients": [ "1 oz Flor de Caña 4 Year Rum (Uruapan Charanda Blanco)", "1 oz Lillet Blanc (Cocchi Americano)", "1 oz Zucca Rabarbaro (Sfumato)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Flor de Caña 4 Year Rum (Uruapan Charanda Blanco)\n1 oz Lillet Blanc (Cocchi Americano)\n1 oz Zucca Rabarbaro (Sfumato)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nAfter work two Thursdays ago, I selected a few volumes of\nThe Cocktail Hour\nseries and landed on the Bark & Bite in the rum one. This recipe was crafted by Jordan Felix at Clyde Common in Portland, Oregon, and it appeared like an intriguing spin on a Rum Negroni. Once prepared, the Bark & Bite offered up a bright lemon aroma that countered dark, smoky, and herbaceous notes from the Sfumato on the nose. Next, a peachy sip from the Cocchi Americano slipped into funky rum melding into the return of smoky herbal elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp1Kb7oATLptfyssyUqUVLh63CzzxL4H-doIunGzsRVGvPrcgyan246yr7b83QBg1RXo-H7D_z4-7dQrynTjIVq2zZ3eACYe-MnpL-QZXiTnx7FXeWlYQEgco2STHxrPlQHxAKG_-_ONV/s320/barkbite4091.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp1Kb7oATLptfyssyUqUVLh63CzzxL4H-doIunGzsRVGvPrcgyan246yr7b83QBg1RXo-H7D_z4-7dQrynTjIVq2zZ3eACYe-MnpL-QZXiTnx7FXeWlYQEgco2STHxrPlQHxAKG_-_ONV/s800/barkbite4091.jpg", "comment_count": 0 }, { "title": "bobby bruins", "url": "https://cocktailvirgin.blogspot.com/2018/12/bobby-bruins.html", "published": "2018-12-28T08:00:00.001-05:00", "updated": "2025-04-28T09:59:11.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "frederic", "source": "Fenix speakeasy", "year": null }, "categories": [ "#other", "*original", "drambuie", "quinquina", "scotch" ], "ingredients": [ "1 1/2 oz Glenlivet Founder's Reserve Scotch", "1 1/2 oz L.N. Mattei Cap Corse Blanc Quinquina", "1/4 oz Drambuie" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Glenlivet Founder's Reserve Scotch\n1 1/2 oz L.N. Mattei Cap Corse Blanc Quinquina\n1/4 oz Drambuie\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Thursdays ago, I slid from working the main bar at Nahita to the backroom Fenix speakeasy to make drinks for some guests. There, I recognized one of the guests as having dined at the bar earlier, and he was enjoying an older Macallan Single Malt, and as we got to talking, he mentioned that he was looking for a cocktail to follow that up. The previous week, I had tasted the Cap Corse Blanc Quinquina that we have in that backroom, and I noted that its mineral, fruit, and savory aspects would work rather well with Scotch or agave. To keep things simple to pay respect to the Scotch I was pairing it with, I took things in a\nBobby Burns\ndirection with a touch of Drambuie for some honey and herbal notes. For a name, I dubbed this one the Bobby Bruins as a tribute to #4, Bobby Orr of the Boston Bruins. Overall, the end result was delightfully soft yet complex with citrus and quinine accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7fICgB91KA1JtBVKjxe3lIDIT3HA3QEA2q5MTdcUOtn-pQuhjG88PkddTdOjLbiza9NgQ8RTcaQF8SXLV2r79W6H_z4XhWLLIw-HQEALut5mO97ba9ngTB6BIY3LN6lGrp_ao299l-Ni/s320/bobbybruins.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7fICgB91KA1JtBVKjxe3lIDIT3HA3QEA2q5MTdcUOtn-pQuhjG88PkddTdOjLbiza9NgQ8RTcaQF8SXLV2r79W6H_z4XhWLLIw-HQEALut5mO97ba9ngTB6BIY3LN6lGrp_ao299l-Ni/s800/bobbybruins.jpg", "comment_count": 0 }, { "title": "golden brown", "url": "https://cocktailvirgin.blogspot.com/2018/12/golden-brown.html", "published": "2018-12-28T10:00:00.000-05:00", "updated": "2018-12-28T10:00:10.026-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Angelica Tea Room", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "lemon juice", "quinquina", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Bonal Gentiane-Quina", "3/4 oz Rye Whiskey (Old Overholt)", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup", "1 dash Angostura Bitters", "1 Egg White" ], "instructions": "Shake once without and once with ice, strain into a cocktail glass, and garnish with a lemon twist and freshly grated cinnamon.", "body_text": "1 1/2 oz Bonal Gentiane-Quina\n3/4 oz Rye Whiskey (Old Overholt)\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\n1 dash Angostura Bitters\n1 Egg White\nShake once without and once with ice, strain into a cocktail glass, and garnish with a lemon twist and freshly grated cinnamon.\nAfter work two Fridays ago, I sought out the Haus Alpenz website for a recipe to make that evening. There, I was entranced by the Golden Brown created at Buffalo's Angelica Tea Room for it called for a base of Bonal Quinquina in an egg white Sour. Once prepared, the Golden Brown shared a lemon and cinnamon nose that preceded a creamy lemon and grape sip. Next, rye, grape, herbal, and cinnamon flavors rounded out this Sour that was well matched for the colder weather.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoAYRWw9UY-oZC1Hl7Z0G4JBS-rUvaBnozc-JVeLR4xfoqdRdIAtBQu-uj-bbsV05b7I5iqG3QYjRCfuJ_tgKb1BJmh_WGlvoYEgDUv1-Lzj-wT87kF_yhSkiFvdjNbYZylOzWkEvSEGt/s320/goldenbrown4092.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoAYRWw9UY-oZC1Hl7Z0G4JBS-rUvaBnozc-JVeLR4xfoqdRdIAtBQu-uj-bbsV05b7I5iqG3QYjRCfuJ_tgKb1BJmh_WGlvoYEgDUv1-Lzj-wT87kF_yhSkiFvdjNbYZylOzWkEvSEGt/s800/goldenbrown4092.jpg", "comment_count": 1 }, { "title": "raleigh hotel", "url": "https://cocktailvirgin.blogspot.com/2018/12/raleigh-hotel.html", "published": "2018-12-29T08:00:00.000-05:00", "updated": "2020-02-22T19:10:44.474-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "bitters (orange)", "creme de menthe", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "2/3 Bourbon (1 1/2 oz Old Grand-Dad Bonded)", "1/3 French Vermouth (3/4 oz Noilly Prat Dry)", "1 dash Crème de Menthe (1/4 oz Tempus Fugit)", "1 dash Picon (1/4 oz Torani Amer)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Bourbon (1 1/2 oz Old Grand-Dad Bonded)\n1/3 French Vermouth (3/4 oz Noilly Prat Dry)\n1 dash Crème de Menthe (1/4 oz Tempus Fugit)\n1 dash Picon (1/4 oz Torani Amer)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I honed my search for the evening's nightcap to the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook. There, I spotted the the Raleigh Hotel that reminded me a little of a Brooklyn in structure. The cocktail could be named after the hotel in Washington, D.C., that was well known for serving superb Gin Rickeys and Mint Juleps on its great mahogany bar during the book's era. Unfortunately, the hotel was razed, and the book provided no information about the drink name's inspiration.\nLike a Mint Julep, the Raleigh Hotel greeted the senses with a mint and Bourbon aroma. Next, malt and white grape on the sip led into whiskey and dark orange flavors on the swallow with a minty and barrel-aged noted finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfzdHJdN_h6uWZky6LHdfSDjWNJU0EfSR7e79whDvkwp5WaU41A7RxpRyMsO9gwwwKlnKvXjH-jZbvNh1CydW5y6k4PHW8hADtHsHOhd96ttrsNMWfK-ghXJlvVeXerq_f0Y9U_7pIdoR/s320/raleighhotel4095.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfzdHJdN_h6uWZky6LHdfSDjWNJU0EfSR7e79whDvkwp5WaU41A7RxpRyMsO9gwwwKlnKvXjH-jZbvNh1CydW5y6k4PHW8hADtHsHOhd96ttrsNMWfK-ghXJlvVeXerq_f0Y9U_7pIdoR/s800/raleighhotel4095.jpg", "comment_count": 0 }, { "title": "botty toddy", "url": "https://cocktailvirgin.blogspot.com/2018/12/botty-toddy.html", "published": "2018-12-30T08:00:00.000-05:00", "updated": "2018-12-30T08:00:06.027-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*hot", "*original", "cognac", "cointreau", "lemon juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Cognac (Camus VS)", "1/2 oz Aged Rum (Plantation Original Dark)", "1 oz Pineapple Juice", "1/2 oz Cointreau", "1/2 oz Thinned Guava Paste (*)", "1/2 oz Lemon Juice" ], "instructions": null, "body_text": "1 1/2 oz Cognac (Camus VS)\n1/2 oz Aged Rum (Plantation Original Dark)\n1 oz Pineapple Juice\n1/2 oz Cointreau\n1/2 oz Thinned Guava Paste (*)\n1/2 oz Lemon Juice\nPreheat a ~10 oz mug or other heat-resistant vessel with boiling water. Mix ingredients, dump the hot water from the mug, and pour in the mixed ingredients. Top with 4 1/2 oz boiling water and garnish with freshly grated nutmeg.\n(*) Equal parts guava paste/jelly and boiling water to melt and thin. Can be prepared in the microwave as well.\nThis year, I signed up to participate in the Secret Santé event on\nInstagram\nthat was organized by ServedBySoberon and garnered 154 participants. The idea was that each\nInstagram\n(home)bartender would be assigned a person to create a drink to celebrate or pay tribute to them. My assignment was Dries Botty, an Antwerp-based bartender who is also the area's brand ambassador for Cointreau. Luckily, the orange liqueur aspect gave me a starting point. I was originally starting with the idea of a classic Punch or punch-like Tiki drink, and the\nMahukona\nwith its triple sec came to mind. I also wanted to incorporate guava jelly that donates a wonderfully smooth and tropical feel to recipes like the\nWest Indies Punch\nand the\nBarbadoes Punch\n. Originally, I was considering a cold libation, but to keep it seasonal, it morphed into a hot one akin to the\nHot Zombie\n. It did not hurt that Dries' last name already sounded like \"toddy.\"\nThe Botty Toddy had a tropical aroma from the guava, Cointreau, and pineapple that was accented by woody spice. Next, warmed lemon and pineapple on the sip transitioned into brandy, rum, guava, and orange flavors on the swallow. Perhaps a touch of spice would not be out of place here, but I was pleased with the end result being more fruit driven.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMwWH4AoGBLQ1xFecls9VKd5jWwVcfOXBz9BEfmSK9VdvD1nsgsMfbQgaXu5tmArVRlhluBHyTTbxfir_ZMbM7oHBN1NzQO6H91YQT_GskBhS3F2G5WYhYelUhCKtZ2dnIRqEJ27j8KxY/s320/bottytoddy.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMwWH4AoGBLQ1xFecls9VKd5jWwVcfOXBz9BEfmSK9VdvD1nsgsMfbQgaXu5tmArVRlhluBHyTTbxfir_ZMbM7oHBN1NzQO6H91YQT_GskBhS3F2G5WYhYelUhCKtZ2dnIRqEJ27j8KxY/s800/bottytoddy.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2018 ::", "url": "https://cocktailvirgin.blogspot.com/2018/12/freds-top-10-cocktail-moments-of-2018.html", "published": "2018-12-31T08:00:00.000-05:00", "updated": "2019-07-14T10:36:30.285-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "PunchDrink", "year": 2018 }, "categories": [ "*yearend" ], "ingredients": [ "1. Favorite Drinking Moments." ], "instructions": null, "body_text": "In 2010, I was asked what my favorite drink that year was, and I decided not only to start a list of my favorite drinks, but I decided to list the top moments of the previous 12 months. So to continue with the tradition, here is the 9th annual installment:\n1. Favorite Drinking Moments.\nI figured that I would start on the lighter side and think about my favorite moments in drinking -- not necessarily what was in the cup. The top one was closing up the bar at Our Fathers in Allston on New Years Eve and realizing that there was a small chance that I could catch a drink of my own on the way home. I messaged my old coworker Trevor who was at the Boathouse in Harvard Square which was just off my route home to see if there was a chance that I could reserve a beer, and I was granted the affirmative. The beer was Sierra Nevada's Celebration Ale 2017 which was good, but the enjoyment of a beer and an old friend to ring in New Year's Eve albeit in another timezone was a great feeling. A close runner up was at the Wild Turkey\nBehind the Barrel\nevent this past September where\nCards Against Humanity\nand shots of Wild Turkey were a magic combination. Again, what was in the cup did not hurt, but the camaraderie made the moment special.\n2. Got Press!\n2018 was definitely a year where I got my words and drinks out there. This included my\nEspresso Mexicano Cocktail\nand Maraschino-laden\nTake the Long Way Home\nin\nPunchDrink\n, an\nEgg Nog\nin\nWhiskeyWash\n, my Monkey Gland-Jet Pilot\nmashup\non the\nPeguBlog\n's Tiki Month,\nQueen\n- and\nMadonna\n-tribute drinks on the\nAlcoholProfesssor\n, and a\nmocktail\non\nHealthLine\n's detox article. I also had my thoughts recorded on my\nfavorite gins\nof the year on\nLiquor.com\n, my\nSwedish punsch\ncheat sheet on\nHausAlpenz\n, and catering\nside hustle\ngigs on\nSevenFifty\n.\n3. Still Writing!\nThis past June marked the 10th anniversary of my writing for the Cocktail Virgin blog and the 12th year of writing about drinks in general. Overall, I ended the year with a touch over 380 posts, so a little more than a post per day. I also had a number of essays published on the\nUSBG National\nsite this year, and I have started republishing the collection on this blog for wider access. Ten of the early essays appear in the\nBoston Cocktails: Drunk & Told Book\nas well. Perhaps the most accessed post on the blog this year was the\nMystic Marvel\n. Were people looking for the wonderful combination of brandy, apple brandy, Drambuie, and lime? Probably not, for the obscure 1934 drink name coincides with a Marvel character Mystique, and the blog post is one of the top hits on Google searches! While recipes made up the bulk of my posting, my top three posts were about bartending in general and not drinks themselves. These included, the\nArt of the Cut Off\nthat I first published on the\nUSBG\nsite, my notes from the\nActive Bystander - Making Bars Safe\nclass, and\nBalance in the Bartending Industry\nthat captured Nectaly Mendoza and Giuseppe Gonzalez's down to earth message at\nTiki By the Sea\n. I am also rounding out four and a half years on\nInstagram\nwhere I put up drinks around 2 weeks before the posts hit the blog. Follow along if you dare.\n4. Found Solace in Loss.\nOne of the toughest moments of 2018 for me was the sudden downswing of my drinking buddy Foamy the Cat. The vet was able to drain the fluid around his lungs to give me the great gift of another 2 1/2 weeks with him, but it was time. I ended up re-reading my\nwords\nlast year as I put down\nMixologyMonday\nto rest to contemplate death. I also had the chance to give my cat an Irish wake for I attended a single pot still Irish whiskey event later that day. A few days later, I went through my\nUntappd\nbeer app photos and found some great memories through the years of my friend who was always willing to hangout regardless of the hour. Until we meet again Foamy!\n5. Traveled a little.\nIt was not the biggest year for travel, but I still made it to two events thanks to my essay writing skill. In the Spring, I attended\nTiki By the Sea\nin June where I learned about history,\ntechnique\n,\nhospitality\n, and self-health. I also attended\nBehind the Barrel\nat the Wild Turkey Distillery in September were I spent several days with 29 other bartender-campers and 3 awesome bartender-counselors soaking in the Bourbon lifestyle. History, family, philosophy, and food were all components here, plus a little skeet shooting to boot. I did get accepted to Portland Cocktail Week, but I sadly had to turn down that opportunity, so perhaps next year?\n6. I read a lot this year: 60 books!\nNormally, I read about 2 books a month for somewhere between 24-30 books per year, but I found myself reading more at home instead of going out as a ploy to save money and keep busy. And this was at a rate of 5-6 books per month for a year end total of 60! For best releases of the year that I read cover-to-cover, I would have to give it to Sother Teague's\nI'm Just Here For the Drinks\nand the Death & Co. crew's\nCocktail Codex\n. For books not published this year that I adored, Gavin Weightman's\nThe Frozen Water Trade\nabout Frederic Tudor and friends bringing ice to the world, Helen Rothberg's\nThe Perfect Mix: Everything I Know About Leadership I Learned as a Bartender\nwhich made me regret not bartending before going into a career-type job instead of the other way around, George Ade's\nThe Old Time Saloon: Not Wet - Not Dry, Just History\nas an amazing piece of late Prohibition story telling about the pros and cons of the saloon and the Prohibition movement told with 1920s slang and plenty of color, Richard Erdoes'\nSaloons of the Old West\nwith its colorful stories and how the saloon helped push the Temperance movement, Charles Maclean's\nMalt Whiskey\nas a great overview of history and styles, and Gregg Smith's\nBeer in America: The Early Years 1587-1840: Beer's Role in the Settling of America and the Birth of a Nation\nas an intriguing telling of American history from the beer perspective -- immigration, war, community, technology, and politics.\n7. Still Bartending.\nIt was a year of change indeed on the job front. I helped open Our Fathers in Allston last November/December, and while I loved talking about gin and having access to 100 different labels, it was not paying the bills. Therefore, in March, I transitioned over to River Bar where I answered a call for help from my friend Geo who was the general manager. I spent the summer there, but after Geo and the other manager's departure, it soon became time to leave. I found work at Nahita when the beverage director contacted me. I have been working the main bar there as well as being the main bartender at the Fenix Speakeasy room in the back on Thursdays, Fridays, and Saturdays. One of my favorite photos of me this year was taken at Our Fathers. I had a couple who was overwhelmed by our 30+ gin drink menu, and to provide options, I mentioned that we had wine and beer ranging from IPAs to High Lifes. They got excited by the idea of High Life for one of their sisters was a beer snob. So I poured them an aperitif of a Highlife into a pair of Champagne flutes. Not only did it calm them down and allow them to slowly look over the menu as they sipped, it gave me joy since the 12 oz bottle perfectly filled two 6 oz flutes!\n8. Created Some Drinks!\nI'll just break up the 64 creations into superlatives:\n• Best Name:\nThe Sex Lives of Cannibals\nas a Jungle Bird-Mr. Bali Hai merge.\n• Best Rescue of a Flabby Classic: I always found the Corpse Reviver #1 rather lame especially compared to #2. I took the same supercharge of the Vieux Carre that rescues the 1862 Saratoga to make the CR#1 into the\nCorpse Carre\n!\n• Best Mashup: perhaps a tie between the\nPegu Pilot\nand the\nScorpion Ward\nwhich both take classics that fuse them to Tiki drinks.\n• Winning Recipe: my\nQueen Anne's Revenge\nwon the\nCocktailCourier\ncompetition and was sold by them as a kit this year. My\nMai Tai Suissesse\nplaced in the USBG Cocktail Classique sponsored by Lucid Absinthe, but alas, it was not a great time to travel to NYC to compete (for the honor of competing again).\n• Best Drink Creation on the Fly: the\nAlgiers Point\none night at River Bar. A pair of cocktailians asked for something herbal like a Green Point, or perhaps something inspired by John Gertsen. So I thought, \"Why not both?\"\n• Favorite Cocktail Conceived on a Walk Home:\nUp Jumped the Devil\non National Artichoke Day.\n9. Visited a lot of Brewery Tap Rooms!\nBesides that, I also volunteered again to work the\nNERAX\ncask festival here in Boston. The tap rooms I visited in 2018 were: Winter Hill, Cambridge Brewing Co., Ragged Island, Proclamation, Abandoned Building, Drunken Rabbit, Democracy, Riverwalk, Barewolf, Sylvaticus, Mystic, Night Shift, Idle Hands, Turtle Swamp, Dorchester, Great North Aleworks, Long Blue Cat, Remnant, Castle Island, SoMe, Ground Effect, Medusa, True North, and Ipswich Ale.\n10. The Tenth One is Always a Problem.\nDespite a lot of transitions this year, it was a steady one in terms of productivity of drink creation, article and recipe posting, book reading, and the like. I have no clue what 2019 will bring for me other than seeing the bar world from the Bay Village in Boston through my job at Nahita. So let us raise a glass to 2018. Cheers and thanks for reading along this year!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB2eXedNPQbvov4Qg4m_y7lLgzlvQfGgLf0FkVzfP-TB9vcrsdlOfRUviGgln7lnAdJ5yptlcI0MapeBSmIKUYuGpMfOrpgLsnJXEVJIhQT83_dHmQq0Vhz8A-8rKlYZvXSE6XC7W9J04/s320/boathouse.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCFC6HqinR0VyTzUYUFn3sbxzo1J9uuUWgN4WfvTcuBD4BzSmh-KnK8OSht82yKjUr9yalzUDKxEq60FEX-vOFjx8YPLk-wVP0J663fwJhGY-NEPSAQBZg49IGKhKfn83vq8uFl4dz1Xk/s320/foamybeer_sm.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkfchdej-USL_8r0Lnn8WtA1f6_x-bGqm9so6GCv-1f0eLuc618uLn3EYF1qntyG-nIRh_uo7ABEoRzBpQR6a9hDLsTbxV6LtgoiHM8UPniMxaI030eHDjySPQoNDXCLGa8oP3ZVQGczv/s320/fredwt.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKECrtPOz-IpdB59pp_sTTccq6jEFr-goourDUQhrjv5SNCmDolLRfY6ZTzWeQXCWmus2JcMWo9ObEge9bn_L1fQdUA3xs9aT49tGqO79DE7-EKJ7VYAsPFIae66u0-WfGGvi6icw_i5PC/s320/fredhighlifesq_sm.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB2eXedNPQbvov4Qg4m_y7lLgzlvQfGgLf0FkVzfP-TB9vcrsdlOfRUviGgln7lnAdJ5yptlcI0MapeBSmIKUYuGpMfOrpgLsnJXEVJIhQT83_dHmQq0Vhz8A-8rKlYZvXSE6XC7W9J04/s800/boathouse.jpg", "comment_count": 0 }, { "title": "ask & embla", "url": "https://cocktailvirgin.blogspot.com/2018/12/ask-embla.html", "published": "2018-12-31T10:00:00.001-05:00", "updated": "2018-12-31T10:00:01.976-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "aquavit", "bitters (Angostura)", "chartreuse (green)", "kümmel", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 oz Michter's Rye", "1 oz Brennivin Aquavit", "1/2 oz Green Chartreuse", "1/2 oz Dolin Dry Vermouth", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe pre-rinsed with Combier Kümmel, and garnish with a lemon twist.", "body_text": "1 oz Michter's Rye\n1 oz Brennivin Aquavit\n1/2 oz Green Chartreuse\n1/2 oz Dolin Dry Vermouth\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe pre-rinsed with Combier Kümmel, and garnish with a lemon twist.\nTwo Mondays ago, Andrea and I stopped in for a late bite to eat at Estragon. For a drink, I perused bartender Sahil Mehta's drink notebook and selected a drink of the day from September that was full of herbal and spice notes. For a name, I took inspiration from the Brennivin and proposed Ask & Embla, the Norse Adam & Eve, and Sahil approved. Once prepared, the cocktail proffered lemon, caraway, and floral aromas at first, and later, the Green Chartreuse's notes began to dominate the nose. Next, a semi-sweet sip led into rye, Green Chartreuse herbal, and caraway and cumin spice on the swallow. Indeed, the rye paired elegantly with the aquavit as it had in the\nImmigrant Song\nand\nCarra-ryed Away\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5iGbPE8_6FzWlhGp9VlboHIuxzZQhRJM-EpzkhqHobka-QRca56UCSB9-CLDHuSds_ypiLCnnaGTNUqp2zdsBTyO3Eo8sC-WEZ-S5t9IwvbFMgeg9ZqqMJUyUGtdu1nemCKLiv2Eblcn/s320/askembla4099.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5iGbPE8_6FzWlhGp9VlboHIuxzZQhRJM-EpzkhqHobka-QRca56UCSB9-CLDHuSds_ypiLCnnaGTNUqp2zdsBTyO3Eo8sC-WEZ-S5t9IwvbFMgeg9ZqqMJUyUGtdu1nemCKLiv2Eblcn/s800/askembla4099.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2018 ::", "url": "https://cocktailvirgin.blogspot.com/2019/01/freds-picks-for-top-cocktails-of-2018.html", "published": "2019-01-01T08:00:00.000-05:00", "updated": "2019-07-14T10:36:18.351-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "At the end of 2010, I was challenged to declare my favorite drink of the year, and I was overwhelmed for there were so many good options to chose from. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. In the past 8 years, I did one post for drinks that I had out at bars and one post for drinks that I had at home; however, life has changed gears, and I find myself out on the town a lot less (although more so towards the end of 2018). So for the first time, I combined the two. Each month here was selected for when the drink post appeared and not when it was enjoyed. Without further ado, here is the ninth annual installment of my best drinks for the year with a runner up or two listed.\nJanuary:\nThis month coincided with the\nInstagram\nevent \"Tiki the Snow Away,\" so many of my drinks were heavily influenced by that theme. For the month's pick, I chose Chad Austin's\nKing Slayer\nthat added Don's Spices #2 to the classic Jungle Bird. As runners up, Martin Cate's\nThe Undead Gentleman\n, and the Liquid Lab's\nFreaky Tiki\nthat replaced a lot of the Campari in the Jungle Bird with Tiki staples grenadine, orgeat, and bitters.\nFebruary:\nWhile February still had bleed over of posts from the Ig-Tiki event, it was two non-Tiki recipes that captured my heart. Tied for the month are Maks Pazuniak minty, smoky, and nutty\nAlligator Monday\nat Brooklyn's Jupiter Disco and Luc Thier's\nFallout\n-inspired, grassy, and herbal\nSuper Mutant\nthat he served at a guest shift at Backbar in Somerville.\nMarch:\nThe month seemed to have a lot of riffs on Negronis for some reason despite it not being Negroni Month. Perhaps the best of the month was\nThe Departed\nby Toronto bartender Sandy de Almeida with two base spirits and two amari. Secondary nods go to the coffee-tequila-Campari\nLonnie Desoto\nby New York City bartender Rafa Garcia Febles and for a not-a-Negroni-in-the-slightest, Nick Detrich's\nA Thousand Blue Eyes\nfor its beautiful simplicity of flavor that reminded me of a Robert Vermeire classic.\nApril:\nOne of the new additions to the home bar was Byrrh Grand Quinquina that I was inspired to add due to it being at the new bar I was working at as well as my collecting a lot of recipes that call for it throughout the last century or so. Top honor goes to Chris Elford at Amor y Amargo with the\nCasualty\nwhere he brings Scotch, Montenegro, and chocolate together (along with Byrrh). For a secondary nod, the Byrrh recipe\nThe Italian Job\nwith Smith & Cross from Parisian bartender Joseph Akhavan and a flavorful Daiquiri Time Out (but non-Byrrh drink), the\nPublic Mutiny\n, were tasty.\nMay:\nOne drink that impressed me was the\nWho Dares Win\nby Scotsman Mike Aikman that came across like an Army & Navy crossed with the Silver Bullet. Also worthy to mention were Dan Braganca's riff on Trader Vic's Tortuga that he called the\nLangosta\nthat I discovered on\nOnTheBar\n(sadly, that app died off this summer -- RIP) and made at home, and Donny Clutterbuck's Rum Little Italy of sorts, the\nDesk Job\n.\nJune:\nWith my mint patch in full production mode, I was glad to get to utilize some of it to garnish the\nPassion Grove Swizzle\nby Matt Pietrek of\nCocktailWonk\n. Two other cool recipes for June were the\nWildflower\nby Richard Boccato that reminded me of a Boukman Daiquiri, Volcano Bowl, and a Too Soon?, and the elegant\nTropical Champagne\n(when made with a funky rum) from Charles Schumann's 1991\nAmerican Bar\nbook.\nJuly:\nA great name and a simple yet complex mix won out here with\nAgnes and the Merman\nfrom Maria Polise that utilized Punt e Mes and grapefruit in a Mezcal Sour. For honorable mention, I could not trim it down to two, so here are three: the Genever-rhum agricole\nDoppelganger\nfrom Vandaag, Ezra Star's\nElements of the Stars\nfrom\nDrinking Like Ladies\n, and Joe Donahue's\nPlanet Earth\nwith apple brandy, Cynar, and orgeat from Amanda Schuster's Duran Duran drink tribute.\nAugust:\nA great name and a Malört Mai Tai riff? Sign me up!\nLightning Swords of Death\nfrom Chicago's Whistler! A tip of the hat to classic Tiki from Trader Vic with the\nJamaica Snifter\nfrom his 1972 book, and Backbar's Pisco Sour variation, the\nFrightened Tiger\n.\nSeptember:\nThis month's picks were all from Boston! Moe Isaza's 2018 Bacardi Legacy drink is worthy of the hype: the\nPoderoso\nwith coffee, pineapple, and Montenegro. Two runners up in this close month called for Batavia Arrack with Russell House Tavern's\nBecky's Battles\nand John Gertsen/Cali Gold's\nSmoking Jet Pilot\n.\nOctober:\nPaul McGee's\nRum River Mystic\nfalls into delightful nightcap land with a split spirit base that reminded me of a 1919. A tip of the hat to two drinks I had in one night out: the complexly layered\nBlackspot\nat Kirkland Tap & Trotter and the summer refreshment of Sahil Mehta's\nLas Pozas\n-- while it was Autumn, it was a cucumber-y drink of the day in July.\nNovember:\nI am splitting the gold medal with two amaro-laden tropical drinks. In no order, Sother Teague's Jagermeister-cachaça\nRough Seas\nfrom his\nI'm Just Here for the Drinks\nand Jason Alexander's maple-Meletti\nDrunken Helmsman\nfrom the Tacoma Cabana.\nDecember:\nAn elegant winner for the final month of the year was the Hawthorne's\nAlaska From a Parallel Universe\nthat they crafted for the Hendrick's Orbium Gin launch party -- just a touch of sherry sent the drink in a different zone. For runners up, one old and one new with the Baldwin Bar's\nNavigator\npictured above and an Amer Picon-tinged Daiquiri, the\nMinstrel\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\n.\nAlas, the year is done and there were my top 35 drinks as mementos of my trip around the sun. Many were made at home; while it may not have the great hospitality of the bars around Boston, it does have the latest last call, great drinking buddies (my wife and/or my cats), and cheap prices! Some were had out and about when time and finances allowed it. Good luck to all of your imbibings in 2019!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GwNJ4T5BZjJpkAS97h9-4qIsklHnns013R2iDQntXRaIKeQMVrU_xQRF-EnXO2__D6uhLj2ChyphenhyphenWfDr1tQg6IWryqla3zLAKXjDmmGrta2qy-eHMtKhyphenhyphenq-prkVUP0QCpu9J4GaEdH-Ot4/s320/freakytiki3252.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh640AsXruXxXv4TgKhm_FHjjWZiVBOrSEtogBb0o-FoAydX7BBIleJe2bJrFeTbYXNJgIDtM2Xqo_5XThMJwPVoJeMPSVZEsFeNE97G0X6GzncGByTee5Om_9RXGk3azVJO0rbjsH2KZr4/s320/thedeparted400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinO5qmXmX6Z8pcKCHIvgmQOwd3V8Ah-xboUmzRT1hy_5hlSHkjiUERTIrkMr-zUNff6scNkjHIA9Wrx-77qcJSYnl9dcObjuHCP417MLb5eKOrOxUj9CSTcdAyTeCyVwX9o9ZwWCSfYrsS/s320/passiongroveswizzle3648.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9a2NLFJraJGOAme9M5tmWjRJt8QXqOueg6zc79NxFtGH-RqicpJ3pQEK9WWH9JE8gvU5etblnGaCg1Ffk8gqm1XjoPrVS38gS3fXb3wxMDo7WnjhPCpaRvsF6iIhyphenhyphen63i1SFr380lFDl9O/s320/frightenedtiger_ig.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f-eWvJzh0n8xiyWbpP4BYeQbDKMhfWaVplUzF6Vd-0HzaUws2IvoFAQDyqSgTJHlouBlS4GtD1i5P3ZJ1oWykfh_xmPHNmqrpM-ij7Vl4PQPVnSZX6ZwM5mSqN9xUH_QCjhqRMXjCaas/s320/navigator4076.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GwNJ4T5BZjJpkAS97h9-4qIsklHnns013R2iDQntXRaIKeQMVrU_xQRF-EnXO2__D6uhLj2ChyphenhyphenWfDr1tQg6IWryqla3zLAKXjDmmGrta2qy-eHMtKhyphenhyphenq-prkVUP0QCpu9J4GaEdH-Ot4/s800/freakytiki3252.jpg", "comment_count": 0 }, { "title": "flamingo", "url": "https://cocktailvirgin.blogspot.com/2019/01/flamingo.html", "published": "2019-01-01T10:00:00.000-05:00", "updated": "2019-01-01T17:53:18.060-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Flamingo Hotel", "year": 1954 }, "categories": [ "bitters (Peychaud's)", "grenadine", "lime juice", "pineapple juice", "rum (white)" ], "ingredients": [ "2 oz Cana Brava White Rum or JM Agricole Blanc (Uruapan Charanda Blanco)", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/4 oz Grenadine (1/4 oz Grenadine + 1/4 oz Simple Syrup)" ], "instructions": "Shake with ice and strain into a cocktail glass. Garnish with a long dash of Peychaud's Bitters. Blend with fine ice, pour into a Champagne saucer, and serve with short straws.", "body_text": "2 oz Cana Brava White Rum or JM Agricole Blanc (Uruapan Charanda Blanco)\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/4 oz Grenadine (1/4 oz Grenadine + 1/4 oz Simple Syrup)\nShake with ice and strain into a cocktail glass. Garnish with a long dash of Peychaud's Bitters.\nTwo Tuesdays ago after getting home from work, I reached for Frank Caiafa's\nThe Waldorf Astoria Bar Book\nand spotted their take on the Flamingo. The Flamingo was first published in Ted Saucier's 1954\nBottoms Up\nby way of the Flamingo Hotel in Las Vegas as follows (assuming no modification from my 1962 reprint):\nFlamingo\n(first published recipe)\n• 1 oz Cuban Rum\n• 1/2 oz Pineapple Juice\n• 1 dash Grenadine\n• Juice 1/2 Lime\nBlend with fine ice, pour into a Champagne saucer, and serve with short straws.\nThe recipe reminded me of a falernum-less\nPort au Prince\n, so it was worth a try at this new take (albeit a rather faithful one) on a classic. Once prepared, the Flamingo offered up funky rum aromas from the Mexican agricole and cherry-anise ones from the Peychaud's Bitters garnish. Next, pineapple and lime mingled on the sip, and the swallow displayed rum and berry flavors with a pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBAjdTIe5hJRmOCtunRIEBg1UE9gi09ENvl9KkfvMt2c1vWN4GVNsrlrfV3jpcCQJV1_VO2CBZEL3UEmk9brGvnTESqza0vaqnArkOA4YjJBAeHq7cu4qKr7OwXPy7mbHlfFzKTcWGehA/s320/flamingo4101.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBAjdTIe5hJRmOCtunRIEBg1UE9gi09ENvl9KkfvMt2c1vWN4GVNsrlrfV3jpcCQJV1_VO2CBZEL3UEmk9brGvnTESqza0vaqnArkOA4YjJBAeHq7cu4qKr7OwXPy7mbHlfFzKTcWGehA/s800/flamingo4101.jpg", "comment_count": 0 }, { "title": "walter mondale", "url": "https://cocktailvirgin.blogspot.com/2019/01/walter-mondale.html", "published": "2019-01-02T08:00:00.000-05:00", "updated": "2019-01-02T08:00:10.829-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Adam Gorski", "source": "Young Joni", "year": null }, "categories": [ "applejack", "curacao", "pear liqueur", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1 oz Amontillado Sherry (Lustau)", "2/3 oz Curaçao (Pierre Ferrand Dry)", "1/8 oz Mathilde Pear Liqueur (1/4 oz Rothman & Winter)", "1/8 oz Demerara Syrup (omit)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1 oz Amontillado Sherry (Lustau)\n2/3 oz Curaçao (Pierre Ferrand Dry)\n1/8 oz Mathilde Pear Liqueur (1/4 oz Rothman & Winter)\n1/8 oz Demerara Syrup (omit)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nAfter work two Wednesdays ago, I was in the mood for a straight spirits drink, so I looked to my to-make drinks list and spotted the Walter Mondale that was published in\nImbibe Magazine\na few months ago. The drink was crafted by bartender Adam Gorski at Minneapolis' Young Joni as a variation on\nEl Presidente\ntaken in a Midwestern direction in honor of the former Minnesota senator and Vice President. Once stirred and strained, the Walter Mondale cocktail greeted the nose with a lemon, apple, and orange bouquet. Next, orchard fruit danced with grape on the sip, and the swallow began with apple, nutty, and orange flavors and ended with apple, pear, and barrel-aged notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimATU8dDnRYbXjoLteRt_QBWLAb-tFrc8s-F1ZjwpmH50wX1AnZkAwCPSCWMT9cvdr3bI4MMVwH9ZG1PxXItaPV5yKQktcuhDS6NlRtdHMCCw5VPN1_eb5b6hb0EPiriznCV7r11somHjA/s320/waltermondale4102.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimATU8dDnRYbXjoLteRt_QBWLAb-tFrc8s-F1ZjwpmH50wX1AnZkAwCPSCWMT9cvdr3bI4MMVwH9ZG1PxXItaPV5yKQktcuhDS6NlRtdHMCCw5VPN1_eb5b6hb0EPiriznCV7r11somHjA/s800/waltermondale4102.jpg", "comment_count": 0 }, { "title": "maximum wage", "url": "https://cocktailvirgin.blogspot.com/2019/01/maximum-wage.html", "published": "2019-01-03T08:00:00.000-05:00", "updated": "2019-01-03T08:00:07.476-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Lucinda Sterling", "source": "New York Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "curacao", "quinquina", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Elijah Craig 12 Year (Old Grand-Dad 114°)", "3/8 oz Byrrh Grand Quinquina", "3/8 oz Pierre Ferrand Dry Curaçao", "2 dash Angostura Bitters" ], "instructions": "Build in a double old fashioned glass, stir with ice, and garnish with an orange twist.", "body_text": "2 oz Elijah Craig 12 Year (Old Grand-Dad 114°)\n3/8 oz Byrrh Grand Quinquina\n3/8 oz Pierre Ferrand Dry Curaçao\n2 dash Angostura Bitters\nBuild in a double old fashioned glass, stir with ice, and garnish with an orange twist.\nTwo Thursdays, I returned home from work in need of a nightcap. For a recipe source, I reached for Amanda Schuster's\nNew York Cocktails\nwhere I spotted the Maximum Wage. The drink was crafted by Lucinda Sterling and the combination reminded me in feel of a less bitter\nDragon's Mouth\nthat I had at Portland's Beaker & Flask. Once prepared, the Maximum Wage donated orange and Bourbon aromas to the nose that led into a malt and grape-driven sip. Next, the whiskey was accented by slightly bitter orange flavors with allspice, chocolate, quinine, and clove notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-qdwKDALW-FAtAqyGeUBnC0TffV9cVOuDtNszvdrP6P2BBXHiLRpU171ITpJj11yFpXYr7GmCubdBEkfCmOBXCjjBj9MMm8GHZ_rEQEn07b_Mh0KYWBvJ7qsESLG5Csg3iWud2ODE6Dn/s320/maximumwage4106.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-qdwKDALW-FAtAqyGeUBnC0TffV9cVOuDtNszvdrP6P2BBXHiLRpU171ITpJj11yFpXYr7GmCubdBEkfCmOBXCjjBj9MMm8GHZ_rEQEn07b_Mh0KYWBvJ7qsESLG5Csg3iWud2ODE6Dn/s800/maximumwage4106.jpg", "comment_count": 0 }, { "title": "revolver", "url": "https://cocktailvirgin.blogspot.com/2019/01/revolver.html", "published": "2019-01-04T08:00:00.000-05:00", "updated": "2019-01-04T08:00:01.189-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jon Santer", "source": "Bourbon & Branch", "year": 2003 }, "categories": [ "bitters (orange)", "kahlua", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bulleit Bourbon", "1/2 oz Tia Maria Coffee Liqueur (Kahlua)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a flamed orange twist (unflamed twist).", "body_text": "2 oz Bulleit Bourbon\n1/2 oz Tia Maria Coffee Liqueur (Kahlua)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with a flamed orange twist (unflamed twist).\nThere are two neo-classics on the menu at Nahita where I work with one being the Trader Vic's 1946\nEl Diablo\nserved as the Pobre Diabla in a Dark'n'Stormy presentation with the ginger beer layer on the bottom. The other is Jon Santer's Revolver that he created at Bourbon & Branch in San Francisco circa 2003; our version splits the Bourbon into equal parts Rittenhouse Bonded Rye and Old Grand-Dad 80° Bourbon, utilizes Galliano Ristretto as the coffee element, and serves the drink on the the rocks instead of up. Surprisingly, I had never had this drink despite knowing about it for quite some time. Therefore, I turned to Paul Clarke's\nThe Cocktail Chronicles\nfor the recipe and to the web for additional reading. The structure reminds me of Bourbon numbers like the\nFancy Free\nfrom Crosby Gaige's 1941\nCocktail Guide and Ladies' Companion\n, and this Old Fashioned riff style can be seen in early drinks such as Jerry Thomas' 1862\nJapanese Cocktail\n. With coffee to bring out the toasted and char notes in Bourbon from the barrel, this recipe was a win from the start.\nThe Fancy Free began with an orange and coffee bouquet that led into malt and roast notes on the sip. Next, the Bourbon danced with the dark coffee flavors on the swallow to round out the drink. With such simple elegance, its no wonder that Paul Clarke featured it in his book a few years ago (see my\ninterview\nwith Paul about his book for more information about his concept).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholgb50c-3_QW4VwMP8PIvF3B0K5BY7hX2umq4_GI8-vlVwyO89_uKn7V8e4g3A1DWXA9eyq5drkCybsLILj2CW4BdoUH0xlLSbfuwn19w7wki2NIo1nxQdyzqyAWwo2xeHnznbWkkVurc/s320/revolver4107.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholgb50c-3_QW4VwMP8PIvF3B0K5BY7hX2umq4_GI8-vlVwyO89_uKn7V8e4g3A1DWXA9eyq5drkCybsLILj2CW4BdoUH0xlLSbfuwn19w7wki2NIo1nxQdyzqyAWwo2xeHnznbWkkVurc/s800/revolver4107.jpg", "comment_count": 0 }, { "title": ":: the art of the return guest ::", "url": "https://cocktailvirgin.blogspot.com/2019/01/art-of-return-guest.html", "published": "2019-01-04T12:19:00.000-05:00", "updated": "2019-07-14T10:36:03.045-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in February 2018; slightly adapted version here.\nAt my first bartending job, I worked a lot of lunch shifts before I began adding in a dinner swing shift and full night shifts. During one of the morning pre-meal talks, our general manager discussed how it was more important to get people to return during the daytime shifts than to upsell the experience which was more key at night. For lunch, time can be limited and getting the guest what they need and out the door in their time frame was crucial; if you violated some aspect of the lunch hour, it was unlikely that the guests would ever return.\nThe more I bartended, I discovered that these concepts on getting a return guest held true even after the sun had set. Sometimes people are in a rush to get to a movie or concert, and you need to deliver their experience of food and beverage in that time window, but other times it is quite the opposite. Sometimes the guests want to linger and experience their friend’s company as well as the warmth of the establishment. At moments when bar seats are scarce such as peak Friday and Saturday nights, it is not wrong to pressure people to order to extract the most sales per seat which promotes speeding up the departure of people who are done ordering. Hopefully, everyone will understand that others are piling up to sit at the bar and begin their evening, and that the sated guests should close out and go. But on slower times, should you let people linger?\nI had a coworker at one bar that would forcefully ask guests if they wanted another round, and when they replied no, he slammed down their check.\nThis occurred even if they were the only people at the bar, and it could leave the bar empty after those guests paid and left. From a new guest’s perspective, what is the perception of walking into an establishment and seeing an empty or sparsely seated bar? Compare that to seeing one where it is over half or mostly full and you spy enough seats for you and your friends? Bodies attract bodies since there must be something right with the hospitality experience there, and people seek out comfortable and communal experiences. Scientists might hint at this being a sign of group learning.\nEven at night, the service still needs to be timely but not necessarily rushed if the guests do not want it that way. If you do not need the bar seats back, consider inquiring how the guests are doing instead of giving them more of an ultimatum as to whether they want another drink or not. If the seats are not needed back, why not let the guests linger, enjoy the scene and each other’s company, and establish a fond connection to your place? Keep refilling their water glasses, adding to their conversation with bar banter when appropriate, and showing your appreciation that they chose your establishment.\nI remember at one place, I had two guests who got a round of wine and were locked in conversation even after their glasses were empty. One owner-manager came up to the bar pass to push me to get them to order something else; I tried to explain that I could not get their attention without interrupting brusquely. When this was followed by the second owner-manager voicing the same adamant concern, I decided to give it a go -- I politely yet forcibly interrupted their conversation to ask if they would like another round. They did indeed order another round and an appetizer. Was this a success? Yes, in the short run. However, I never saw either of them back at our bar again. Perhaps it was coincidence, but their body language as they were facing each other suggested that they were not planning on ordering more, so it was not surprising that this push tactic yielded a one-time windfall.\nBars are businesses, and getting transactions to happen is key. However, getting guests to return and speak fondly of your establishment and acquiring new guests that enter to sense the comfortable environment of happy patrons will help generate business on the slower nights. Even at the end of a busy night and everyone left is done or slowing down in\ntheir drinking whether by choice or last call, can you let people linger as you start wiping down the bottles? At a certain point, either by law or by house policy, they need to leave. However, some of the places I have worked at would locked the door early when the last guest leaves -- even if it is before last call, so there have been debates over the tone to set when no new orders are coming in.\nPart of the return guest idea is keeping within their comfort zone. Over-extracting guests with limited funds might suggest that your place is out of their budget’s regular rotation list. Try to adjust to the guests’ rhythm and pace to deliver a positive experience for them, and sense what they are looking for at that moment. That can also factor in how they are getting home as well as what important things they have the next morning such as work. It is possible and decently effective to have the call for a next round voiced as wondering if they have everything they want. It is not so wrong to ask directly if they would like another beer if it comes across as more of a thoughtful act of service than a push. Judging the guests’ path and thirst allows me to chose which tactic I ought to take.\nA lot of this came to mind when I was part of a new establishment’s opening bar team, and we were trying to drum up regulars who can keep us afloat. But this sort of thinking has also occurred even in more mature places that I have worked. Pushing drinks will help the sales, but how will a few rather drunk patrons affect the experiences of the other guests that you are trying to welcome in or to convince to come back? There’s a fine line between service and over-service especially when it comes to the bar’s decorum. And that level can depend on what night of the week, what hour of the night, and the mood of the room. And that level can vary from guest to guest in the same moment. A business meeting is different from a first date, and both are different from a group of friends celebrating a birthday. But all of those groups present opportunities to make your establishment one that they want to return to.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEYFnIb8HHzRN-ekAsM63flmyGav3WNwLWF-G3SFWCtWDQSMqRItXrYp5MOVBLuctkh6CG_FaNUwmTeAZ2oYfWOUpOOyqPeSyTy3dj4q0Jcn3j7ffzq69K1lCOebqfkTZqUK3fMSRPwn6/s320/tylerwang0587_small.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWM6h-uQgWGfXAcRsOodz3GYpNBcCs2ifRCet7VFrpss4MMhdaFyoB543L7PIg1HZz3OLI7VM-rZUPObY-H80DOk-bl2ABrgq_GaVO0Wf7XKG2Rioz74zbPf6awHNdF7Nyliw_6lOHimZ/s320/nicmansur_brick_small.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEYFnIb8HHzRN-ekAsM63flmyGav3WNwLWF-G3SFWCtWDQSMqRItXrYp5MOVBLuctkh6CG_FaNUwmTeAZ2oYfWOUpOOyqPeSyTy3dj4q0Jcn3j7ffzq69K1lCOebqfkTZqUK3fMSRPwn6/s800/tylerwang0587_small.jpg", "comment_count": 0 }, { "title": "the legend of the five suns", "url": "https://cocktailvirgin.blogspot.com/2019/01/the-legend-of-five-suns.html", "published": "2019-01-05T08:00:00.000-05:00", "updated": "2019-01-05T08:00:03.854-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (mole)", "campari", "mezcal", "swedish punsch" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1/2 oz Campari", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Apricot Liqueur (Combier)", "2 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1/2 oz Campari\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Apricot Liqueur (Combier)\n2 dash Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nWhile perusing the\nHaus Alpenz\nsite on Swedish punsch, I had spotted the recipe for my 2013\nChutes & Ladders\ndrink that was based off the citrus-less 1937\nMetexa\n. Thus, I was reminded of how well agave spirits pair with Swedish punsch which was something that I exploited a few years later in the\nTainted Love\n; that drink was based off of the gin classic the\nHavana Cocktail\nthat taught me that Swedish punsch and apricot were friends. I was also reminded of how well Campari joins with apricot in my Boulevardier-meets-Slope\nIntercept\nand with Swedish punch in my old co-worker's\nPoppin' Tags\n. With a little molé bitters to round things out, I had a drink idea to test out.\nFor a name, I dubbed this after the Aztec creation story, the Legend of the Five Suns, where they believed that the current world was preceded by four previous rounds of creation and destruction. With rebirth being a good new year's theme, I set to work on making the libation. In the glass, it shared a smoke, orange, and grapefruit aroma. Next, orange and orchard fruit notes on the sip transitioned into agave, smoke, and tea flavors on the swallow with a chocolate-orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UkSba5EcrgzOEf8jBu0UeHgjE7yCoMM3SwOAezAW4cXI1FdVEmBxsw1JDdt6EyMoEB7iAO9VrZKppMkxvS5kjIIIHokJpPthKILws0YimsaVwfvsj2GHX-aw2Bvx2QooVNhSfdORh2vq/s320/legendfivesuns4109.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UkSba5EcrgzOEf8jBu0UeHgjE7yCoMM3SwOAezAW4cXI1FdVEmBxsw1JDdt6EyMoEB7iAO9VrZKppMkxvS5kjIIIHokJpPthKILws0YimsaVwfvsj2GHX-aw2Bvx2QooVNhSfdORh2vq/s800/legendfivesuns4109.jpg", "comment_count": 0 }, { "title": "barnaby jones", "url": "https://cocktailvirgin.blogspot.com/2019/01/barnaby-jones.html", "published": "2019-01-06T08:00:00.000-05:00", "updated": "2019-01-06T08:00:06.811-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Maura McGuigan", "source": "Cocktail Codex", "year": 2013 }, "categories": [ "cream", "cynar", "egg", "maple syrup", "scotch" ], "ingredients": [ "1 1/2 oz Famous Grouse Blended Scotch", "1/2 oz Cynar Amaro", "1/2 oz Dark Maple Syrup", "1/2 oz Heavy Cream", "1 Whole Egg", "12 Coffee Beans" ], "instructions": "Shake once without and once with ice, double strain into a cocktail coupe (single old fashioned glass), and garnish with freshly grated cinnamon.", "body_text": "1 1/2 oz Famous Grouse Blended Scotch\n1/2 oz Cynar Amaro\n1/2 oz Dark Maple Syrup\n1/2 oz Heavy Cream\n1 Whole Egg\n12 Coffee Beans\nShake once without and once with ice, double strain into a cocktail coupe (single old fashioned glass), and garnish with freshly grated cinnamon.\nTwo Sundays ago, I reached for the\nCocktail Codex\nbook and uncovered an Egg Nog variation called the Barnaby Jones by Maura McGuigan circa 2013. With Scotch, Cynar, and egg in the mix, I immediately thought of the delightful\nBlack Diamond Flip\n, and the Scotch-amaro Nog idea reminded me of\nA Drunk in the Midnight Choir\n. Finally, the duo of Cynar and maple is one that has showed great promise in drinks like the\nSherry Duval\nand the\nMortal Sunset\nin the past, so I was game to mix this one up.\nJust as impressive as the ingredients list was the fact that Maura named this drink after an almost forgotten television detective series from the 1970s. Once prepared, the Barnaby Jones gave forth a dark roast coffee and cinnamon nose. Next, a creamy and sweet sip slid into a Scotch and maple swallow that also showcased the Cynar elegantly merging with the coffee flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLjMuJ8ue1kNS8JTidJo7s2WWWPLWNK5aSvMQp58GASnlDgTkCXJFq2m9SoO8TzOuO11NTU6NYjplh-9FzKgEb_TH6ii8-PQk8Fi-OAHJ0fVV2HGffOGHxgTJ_U-poGr4dCyIc5ouD7SP/s320/barnabyjones4112.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLjMuJ8ue1kNS8JTidJo7s2WWWPLWNK5aSvMQp58GASnlDgTkCXJFq2m9SoO8TzOuO11NTU6NYjplh-9FzKgEb_TH6ii8-PQk8Fi-OAHJ0fVV2HGffOGHxgTJ_U-poGr4dCyIc5ouD7SP/s800/barnabyjones4112.jpg", "comment_count": 2 }, { "title": "distrito federal", "url": "https://cocktailvirgin.blogspot.com/2019/01/distrito-federal.html", "published": "2019-01-07T08:00:00.000-05:00", "updated": "2019-01-07T08:00:03.917-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Houston Eaves", "source": "El Mirador", "year": 2016 }, "categories": [ "bitters (Angostura)", "bitters (mole)", "mezcal", "tequila", "vermouth (sweet)" ], "ingredients": [ "2 oz Añejo Tequila (Cimarron Reposado)", "3/4 oz Cocchi Sweet Vermouth", "1 bsp Espadin Mezcal (Fidencio)", "2 dash Bittermens Mole Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "2 oz Añejo Tequila (Cimarron Reposado)\n3/4 oz Cocchi Sweet Vermouth\n1 bsp Espadin Mezcal (Fidencio)\n2 dash Bittermens Mole Bitters\n1 dash Angostura Bitters\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a grapefruit twist.\nOn Christmas Eve, I selected Nico Martini's\nTexas Cocktails\nfor something to round out the evening. There, I spotted the Agave Manhattan called the Distrito Federal crafted by Houston Eaves at El Mirador in San Antonio in 2016. While the combination reminded me of a less complex\nMorningside Heights\n, its simplicity spoke well to the moment. Once prepared, the Distrito Federal greeted the senses with fresh grapefruit oil aromas that mingled with the vegetal agave notes. Next, a grape-driven sip led into agave with a hint of smoke on the swallow with a chocolate, clove, and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAt1vBt9BCLTh-xAqYw_SCK1Nb42MgkKnBqyXcPPTGgVn8E8ZeVdHlT67HbEuq2hsSTaJH0HPPgFU7PJT87JLe-DgONav16t9sJMT4ymQ_CYlzJrkM6FlUBWJhyphenhyphenFd4e0sYbxG7-s3A7kG/s320/distritofederal4114.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAt1vBt9BCLTh-xAqYw_SCK1Nb42MgkKnBqyXcPPTGgVn8E8ZeVdHlT67HbEuq2hsSTaJH0HPPgFU7PJT87JLe-DgONav16t9sJMT4ymQ_CYlzJrkM6FlUBWJhyphenhyphenFd4e0sYbxG7-s3A7kG/s800/distritofederal4114.jpg", "comment_count": 0 }, { "title": "brut", "url": "https://cocktailvirgin.blogspot.com/2019/01/brut.html", "published": "2019-01-08T08:00:00.000-05:00", "updated": "2019-01-08T08:00:03.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Waldorf Astoria Bar Book", "year": 1935 }, "categories": [ "absinthe", "bitters (orange)", "quinquina", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Foro Dry Vermouth (Noilly Prat)", "1 1/2 oz Cocchi Barolo Chinato or Bonal Quinquina (Bonal)", "1 dash Absinthe (1 scant bsp Butterfly)", "2 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Foro Dry Vermouth (Noilly Prat)\n1 1/2 oz Cocchi Barolo Chinato or Bonal Quinquina (Bonal)\n1 dash Absinthe (1 scant bsp Butterfly)\n2 dash Regan's Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I began thumbing through Frank Caiafa's\nThe Waldorf Astoria Bar Book\nand spotted the Brut that seemed like a delightfully light aperitif. The recipe was the bar's modern take of the one published in their 1935 bar book that called for Calisaya as the quinquina; while Calisaya has become available again, it is still harder to find than the two proposed quinquinas. The 1935 book in the pre-Prohibition cocktails section offered the history of, \"An extremely 'dry' cocktail. 'Brut' (French) means 'raw.' Many customers pronounce it 'Brute,' and so thought it.\"\nThe Brut put forth a lemon and anise bouquet to the nose that preceded a semi-dry grape sip. Next, grape, anise, orange, and quinine flavors rounded out the swallow to make for a delightful aperitif or, in this case, a great low proof nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__bDEOMlFT7JFK1ugi0U_7V44aAGWBNdjgc9rsHaJMWARXDFMWOy5T7OkjmI-rnBKW8Bb1bUEjnKN91lorF7pp0iM_fc2W2wbPeXJHQqiXF8ofS7QS3OZ0Px9YQHx2imQ7mbUK1tfOHmS/s320/brut4116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__bDEOMlFT7JFK1ugi0U_7V44aAGWBNdjgc9rsHaJMWARXDFMWOy5T7OkjmI-rnBKW8Bb1bUEjnKN91lorF7pp0iM_fc2W2wbPeXJHQqiXF8ofS7QS3OZ0Px9YQHx2imQ7mbUK1tfOHmS/s800/brut4116.jpg", "comment_count": 0 }, { "title": "burdick's cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/01/burdicks-cocktail.html", "published": "2019-01-09T08:00:00.000-05:00", "updated": "2019-01-09T08:00:00.772-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "creme de cacao", "mezcal", "quinquina", "vermouth (dry)" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Dry Vermouth (Noilly Prat)", "1 oz Quinquina (Byrrh)", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Dry Vermouth (Noilly Prat)\n1 oz Quinquina (Byrrh)\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nOne night at the Fenix Speakeasy at work, one of my regulars asked for a lighter style of drink, and I made a riff on the\nMarliave's Cocktail\nfrom 1906\nLouis' Mixed Drinks\nutilizing L.N. Mattei's Cap Corse Quinquina Rouge and sweet vermouth (sweet vermouth appears in a similar drink in that book called the\nAime\n). A few days later, I was still thinking about that combination, and I decided to play with it using some flavors in the quinquina-based\nAsk the Dust\nthat I crafted at Russell House Tavern in 2014. To the Marliave's Cocktail's gin, Maraschino, and orange bitters, I swapped in mezcal, crème de cacao, and Peychaud's Bitters, and for a quinquina, I opted for the Byrrh that worked well in my 2014 creation. I could see Bonal and the new Dubonnet formulation working great here too. The crux of the idea is how well chocolate, quinine, and agave work together.\nFor a name, I wanted to pay tribute to another Boston locale (the Marliave was a legitimate speakeasy during Prohibition, and the restaurant is still around today), so I was inspired by the chocolate element to call this the Burdick's Cocktail after the Harvard Square chocolatier institution. In the glass, the Burdick's Cocktail proffered lemon and smoke to the nose. Next, a semi-dry grape sip sallied into a smoky agave and chocolate-quinine herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOY6A_lbzA-It3dvIBZZONJZUvzvKXi5qm7kYJXygdiO57-RMQoIYzcPVsayKKRzau0p2bpH75NQb0A6eCDLjrgatn1peKNvry1chAl2aYbmex7Qj9A9NVl5PD8ociHa-RCBJvf9Xg_uh/s320/burdockcocktail4118.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOY6A_lbzA-It3dvIBZZONJZUvzvKXi5qm7kYJXygdiO57-RMQoIYzcPVsayKKRzau0p2bpH75NQb0A6eCDLjrgatn1peKNvry1chAl2aYbmex7Qj9A9NVl5PD8ociHa-RCBJvf9Xg_uh/s800/burdockcocktail4118.jpg", "comment_count": 0 }, { "title": "grandfather", "url": "https://cocktailvirgin.blogspot.com/2019/01/grandfather.html", "published": "2019-01-10T08:00:00.000-05:00", "updated": "2019-01-10T08:00:08.904-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Sona", "year": 2008 }, "categories": [ "applejack", "bitters (Angostura)", "bitters (Peychaud's)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Bourbon (Four Roses)", "1 oz Sweet Vermouth (Cocchi)", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with 3 cherries (1 cherry).", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Bourbon (Four Roses)\n1 oz Sweet Vermouth (Cocchi)\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with 3 cherries (1 cherry).\nAfter my work shift two Thursdays ago, I ventured into my collection of\nFood & Wine: Cocktails\nvolumes. In the 2008 edition, I spotted a lesser-known Sam Ross recipe called the Grandfather that he crafted at Sona in Los Angeles called the Grandfather. While the combination of whiskey, apple brandy, and vermouth dates back to before Prohibition in drinks like the\nCaldwell\n(and the whiskey, brandy, and vermouth formula to 1862 with the\nSaratoga\n), I was still up for trying Sam Ross' take on it. Moreover, I thought about using Old Grand-Dad in this recipe; however, the only mark that I currently have is the 114 proof which would probably dominate the balanced here. Therefore, I took the opposite slant and went with a softer one -- Four Roses Yellow Label -- to allow the apple flavors to take center stage.\nThe Grandfather entered with apple, whiskey, and clove aromas that gave way to a grape and malt sip. Next, the Bourbon and apple flavors entered the swallow along with complementary clove, allspice, and anise accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtht_BS-GJ3Mb6ZbIYoQArqN7yL7S6WyszemW9CMpTBXoxij2iOuRhI38Dy6ovcq6cs5iRtdDeHcxxgwsTMAOu1WZ7AnJstU16UrYBY4HQOkY7RecmDNXm1slLyvS0bFq6uEd9pJa3PUdf/s320/grandfather4121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtht_BS-GJ3Mb6ZbIYoQArqN7yL7S6WyszemW9CMpTBXoxij2iOuRhI38Dy6ovcq6cs5iRtdDeHcxxgwsTMAOu1WZ7AnJstU16UrYBY4HQOkY7RecmDNXm1slLyvS0bFq6uEd9pJa3PUdf/s800/grandfather4121.jpg", "comment_count": 0 }, { "title": "noblesse oblige", "url": "https://cocktailvirgin.blogspot.com/2019/01/noblesse-oblige.html", "published": "2019-01-11T08:00:00.000-05:00", "updated": "2019-01-11T08:00:01.219-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Nicolas de Soto", "source": "Experimental Cocktail Club", "year": null }, "categories": [ "bitters (mole)", "cognac", "mezcal", "quinquina", "sherry" ], "ingredients": [ "1 1/2 oz Grosperrin VSOP Cognac (Courvoisier VS)", "1/2 oz Mezcal (Fidencio)", "1/3 oz Pedro Ximenez Sherry (Oxford 1970)", "1/3 oz Byrrh Quinquina", "1 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Grosperrin VSOP Cognac (Courvoisier VS)\n1/2 oz Mezcal (Fidencio)\n1/3 oz Pedro Ximenez Sherry (Oxford 1970)\n1/3 oz Byrrh Quinquina\n1 dash Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into a cocktail glass, and garnish with orange oil from a twist.\nFor a nightcap two Fridays ago, I selected Tom Sander's 2012\nWorld's Best Cocktails\nbook in search of inspiration, and I landed on the Noblesse Oblige. This Cognac over mezcal number was created by Nicolas de Soto at the Experimental Cocktail Club in London's Chinatown, and the format reminded me of the\nChancellor\nand quinquina-containing riffs like the\nAdministrator\n. Once prepared, the Noblesse Oblige called forth orange, raisin, and smoke elements to the nose. Next, a rich grape sip bowed to Cognac, smoky agave, and dried fruit flavors on the swallow with a quinine and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQGD4ewal2X0VXZiqs7xDBupFqc8rwqmfPGZjt53ZNveSYBslZrPHg1oljPSmeFIkK_f8vevQOhQ0luOL_DtNJfKQkAoRE09PnB-4vwqtb8x_n8dCFJLzUmWay_h2LU28a2dcfd2FPs8J/s320/noblesseoblige4123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQGD4ewal2X0VXZiqs7xDBupFqc8rwqmfPGZjt53ZNveSYBslZrPHg1oljPSmeFIkK_f8vevQOhQ0luOL_DtNJfKQkAoRE09PnB-4vwqtb8x_n8dCFJLzUmWay_h2LU28a2dcfd2FPs8J/s800/noblesseoblige4123.jpg", "comment_count": 0 }, { "title": "skidmore", "url": "https://cocktailvirgin.blogspot.com/2019/01/skidmore.html", "published": "2019-01-12T08:00:00.000-05:00", "updated": "2019-01-12T08:00:05.428-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "lemon juice", "scotch", "vermouth (bianco)" ], "ingredients": [ "2/3 Haig & Haig Scotch (1 1/2 oz Famous Grouse)", "2 dash French Vermouth (1 oz Dolin Blanc)", "1 dash Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Haig & Haig Scotch (1 1/2 oz Famous Grouse)\n2 dash French Vermouth (1 oz Dolin Blanc)\n1 dash Lemon Juice (1/2 oz)\n(1/4 oz Simple Syrup)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I sought out a means to treat myself at the end of my work day with something from\nPioneers of Mixing at Elite Bars: 1903-1933\n. The one that called out to me was the Skidmore that was a Whisky Sour with French vermouth. I decided to balance the citrus element with blanc vermouth and a touch of simple syrup instead of opting for the more obvious dry vermouth alone which would have left this rather on the tart side. As prepared, the Skidmore showcased a floral and lemon bouquet that led into a white grape and lemon sip. Next, Scotch, herbal, floral and white grape flavors filled the sip that ended with a rather clean finish. Even with a different base spirit and spirit-to-vermouth ratio, the Skidmore reminded me of Nick Detrich's\nA Thousand Blue Eyes\nand Robert Vermeire's\nX.Y.Z.\nin feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf0kv8lzv0gZf9uvo2_xhdm4gLdhoYWTh5sUppxf6mLNDmCxWa-gl7f_yD7mjcEJlw-eJPBMaEgglZacbk9g9P9iPwjFAmKmurA-2RzXlW_lvsWpzK7XhP67Y8ZDmS800TivTCZusVL55/s320/skidmore4125.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf0kv8lzv0gZf9uvo2_xhdm4gLdhoYWTh5sUppxf6mLNDmCxWa-gl7f_yD7mjcEJlw-eJPBMaEgglZacbk9g9P9iPwjFAmKmurA-2RzXlW_lvsWpzK7XhP67Y8ZDmS800TivTCZusVL55/s800/skidmore4125.jpg", "comment_count": 0 }, { "title": "parasol", "url": "https://cocktailvirgin.blogspot.com/2019/01/parasol.html", "published": "2019-01-13T08:00:00.000-05:00", "updated": "2019-01-13T08:00:00.338-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Shannon Mustipher", "source": "Imbibe Magazine", "year": null }, "categories": [ "creme de banane", "lime juice", "pineapple juice", "rum (white)" ], "ingredients": [ "2 oz White Rum (Uruapan Charanda Blanco)", "3/4 oz Lime Juice", "3/4 oz Giffard Banane du Bresil", "1/2 oz Pineapple Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "2 oz White Rum (Uruapan Charanda Blanco)\n3/4 oz Lime Juice\n3/4 oz Giffard Banane du Bresil\n1/2 oz Pineapple Juice\nShake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.\nTwo Sundays ago, I decided to make the Parasol that recently appeared in\nImbibe Magazine\nby Shannon Mustipher of Glady's in Brooklyn. The recipe was part of a preview of his forthcoming book\nTiki: Modern Tropical Cocktails\ndue out in March (and available for pre-order now), and the structure reminded me of another drink from a previous issue of\nImbibe\ncalled the\nI Love Lamp\nwith rum and tequila as the base spirits. In the glass, the Parasol cast a nutty spice accent to banana melding into aromatic rum on the nose. Next, lime and pineapple on the sip opened up to funky rum, banana, and pineapple flavors on the swallow. While not too many surprises here, it definitely made for a tasty Daiquiri riff.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3-5jxRi5DDXVji2oBWHy36mCZ8eznZBClTYHO-owfjrGLy1HXXqDHBdiSYW6W55EGFtCDirGxzpCknMgF-YNuuojaWd9_Bwk0Kf2SaLet-bfiotsydhJ4t_-5OvcJaH1hg5WAtiyh27W/s320/parasol4126.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3-5jxRi5DDXVji2oBWHy36mCZ8eznZBClTYHO-owfjrGLy1HXXqDHBdiSYW6W55EGFtCDirGxzpCknMgF-YNuuojaWd9_Bwk0Kf2SaLet-bfiotsydhJ4t_-5OvcJaH1hg5WAtiyh27W/s800/parasol4126.jpg", "comment_count": 0 }, { "title": "hariken", "url": "https://cocktailvirgin.blogspot.com/2019/01/hariken.html", "published": "2019-01-14T08:00:00.000-05:00", "updated": "2019-01-14T08:00:02.249-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": 2019 }, "categories": [ "*original", "bitters (Angostura)", "cognac", "lemon juice", "orgeat", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "1 oz Cognac (Camus VS)", "1 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Orgeat", "2 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated nutmeg and an inverted paper umbrella.", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n1 oz Cognac (Camus VS)\n1 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Orgeat\n2 dash Angostura Bitters\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated nutmeg and an inverted paper umbrella.\nOn New Year's Eve, I was thinking about what drink to make for myself when I got home from working the Holiday shift. At midnight, it would be January and that meant that it was the beginning of the 2019 #TikiTheSnowAway event on\nInstagram\n; last year I also did a just-after-midnight post to leap into the event with the\nNegroni Grog\n. On the way to work, I was inspired by the 1940 Pat O'Brien's\nHurricane\nas a starting point (and not the current bastardization they serve now), and somehow it entered my mind that I could cross it with the\nJapanese Cocktail\nfrom Jerry Thomas' 1862 book. For a name, I opted for the Japanese term for the storm: Harikēn.\nThe Harikēn cast about a woody spice that accented the orgeat's nutty notes on the nose. Next, lemon, caramel, and hints of passion fruit on the sip shifted into funky rum, Cognac, nutty, and passion fruit flavors on the swallow with a clove and allspice finish. Despite ending up similar to my Mai Tai riff the\nManuia\n, the lemon and brandy elements took the basic idea in a different flavor direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM9CfehYfTOysJLUondohtWEev-KdI94VR7xtGq_3WHSnGTgDNdftFWgqbtN_z4vda7R22DlwcsQiG2_5GVPjq4NTaRNRb8ekOMArooe5JdMKAPhQXCZIrOCtRekAAaiXIeNiES6pJBr1/s320/hariken4128.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM9CfehYfTOysJLUondohtWEev-KdI94VR7xtGq_3WHSnGTgDNdftFWgqbtN_z4vda7R22DlwcsQiG2_5GVPjq4NTaRNRb8ekOMArooe5JdMKAPhQXCZIrOCtRekAAaiXIeNiES6pJBr1/s800/hariken4128.jpg", "comment_count": 0 }, { "title": "zombie nation", "url": "https://cocktailvirgin.blogspot.com/2019/01/zombie-nation.html", "published": "2019-01-15T08:00:00.000-05:00", "updated": "2019-01-15T08:00:07.320-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Geoffrey \"Trader Geo\" Thompson", "source": "River Bar", "year": 2017 }, "categories": [ "bitters (Angostura)", "grapefruit juice", "herbsainte", "lime juice", "orgeat", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Gosling's Black Seal Rum", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Orgeat" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and float 1/2 oz (1/4 oz) Herbstura (equal parts Herbsaint and Angostura Bitters). I found a 1/2 oz to be too overpowering for my palate, so I made it with half as much as denoted in paratheses here. I also tended to add the straw before adding the float so that the first sip would be pure of Herbsaint and Angostura spice notes (not done here for the photo's sake). While we had Herbstura pre-batched with a speed pourer on it, making it to order, stirring, and floating it will work well.", "body_text": "2 oz Gosling's Black Seal Rum\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Orgeat\nWhip shake, pour into a Tiki mug, fill with crushed ice, and float 1/2 oz (1/4 oz) Herbstura (equal parts Herbsaint and Angostura Bitters). I found a 1/2 oz to be too overpowering for my palate, so I made it with half as much as denoted in paratheses here. I also tended to add the straw before adding the float so that the first sip would be pure of Herbsaint and Angostura spice notes (not done here for the photo's sake). While we had Herbstura pre-batched with a speed pourer on it, making it to order, stirring, and floating it will work well.\nFor January's Tiki the Snow Away event on\nInstagram\n, I decided to make one of my favorite drinks from the River Bar menu in Somerville. The drink was the Zombie Nation created by manager Geoffrey \"Trader Geo\" Thompson originally for the Tiki Tuesday menu, and it later drifted onto the summer 2017 menu. Somewhat true to the 1934\nZombie\nby Don the Beachcomber, this contained most of the same ingredients save for rum complexity, falernum, and grenadine; it also added orgeat to the mix and shifted proportions around quite a bit in some aspects. Once prepared, the Zombie Nation greeted the nose with clove and anise aromas. Next, grapefruit and lime mingled with the dark rum's caramel on the sip, and the rum continued on into the swallow where it was accented by almond and cinnamon flavors. Overall, the drink reminded me of a grapefruit-containing\nCuban Anole\nwith a simpler rum profile. Later though, as the float entered the equation, the balance got a bit drier with anise, allspice, and clove elements taking charge.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClxb8DKFiXhFo9KBqLPc_9bhiGf9y2xRMRyPuaK-bN0qp2n1aDN7tcd8l69ELaqQTc2aovGAfJZry1olifkJ1LJMZVEIiYGYyvzXt8MPNwhjfqMpzEzA3fMgtShjqGfDTtLQ46u-A-9s4/s320/zombienation4131.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClxb8DKFiXhFo9KBqLPc_9bhiGf9y2xRMRyPuaK-bN0qp2n1aDN7tcd8l69ELaqQTc2aovGAfJZry1olifkJ1LJMZVEIiYGYyvzXt8MPNwhjfqMpzEzA3fMgtShjqGfDTtLQ46u-A-9s4/s800/zombienation4131.jpg", "comment_count": 0 }, { "title": "fifth avenue", "url": "https://cocktailvirgin.blogspot.com/2019/01/fifth-avenue.html", "published": "2019-01-16T08:00:00.000-05:00", "updated": "2019-01-16T08:00:05.704-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "curacao", "maraschino", "pineapple juice", "vermouth (sweet)" ], "ingredients": [ "1/2 Brandy (2 oz Camus VS Cognac)", "1/4 Italian Vermouth (1 oz Cocchi Vermouth di Torino)", "1 dash Maraschino (1/4 oz Luxardo)", "1 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "1 dash Pineapple (1/2 oz)" ], "instructions": null, "body_text": "1/2 Brandy (2 oz Camus VS Cognac)\n1/4 Italian Vermouth (1 oz Cocchi Vermouth di Torino)\n1 dash Maraschino (1/4 oz Luxardo)\n1 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n1 dash Pineapple (1/2 oz)\n(1 dash Angostura Bitters recommended, see notes)\nThe recipe provided no mixing instructions, so I shook with ice and strained into a cocktail coupe. Stirring would be appropriate too.\nTwo Wednesdays ago, I ventured into\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Fifth Avenue. Give the prestigious and historic roadway cutting through Manhattan, there are plenty of unrelated drinks under that name including one that I made in my pre-blog adventures. It may have been the overuse of the name or more likely the unbalanced appearance of the recipe that I caused me to pass it over multiple times. The\nPioneers\nbook does have several Manhattan-style (spirit + vermouth) with pineapple that have worked well like the\nRadio Call\nand the\nMartinique\n, so I set about to adapt the recipe. When I posted the drink on\nInstagram\n, a follower asked if a dash of pineapple was enough to be detected. My reply was, \"If you truly did a dash, it would be useless. A lot of that book needs to be reinterpreted to be interesting and tasty. I view it as a drink skeleton to exercise your personal balance sensibilities. This is coming from making perhaps a hundred recipes from that book.\"\nAt first pass (before I added bitters), the Fifth Avenue shared a pineapple aroma accented with nutty cherry notes. Next, the pineapple continued on into the sip where it mingled with the vermouth's grape, and the swallow gave forth Cognac, nutty cherry, and slightly bitter orange flavors. However, the combination felt a bit disjointed, so I added in a dash of Angostura to the mix. Instantly, the bitters helped solved this problem by tying together the disparate flavors and allowing them to provide depth as the elements were glued together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnh19rF2Ir1oLICW9CWJXmdJEuyTV9YCmMbfPityZNCGL8ZKiwfNhnjnYY4dzU6klg6fRj_twADGG8NiDupvZwHeLZPjxnzlpRridMxFev4PW3Fgg2adq8FFOaXRJg8CjuUXzht_aeMNAK/s320/fifthavenue4133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnh19rF2Ir1oLICW9CWJXmdJEuyTV9YCmMbfPityZNCGL8ZKiwfNhnjnYY4dzU6klg6fRj_twADGG8NiDupvZwHeLZPjxnzlpRridMxFev4PW3Fgg2adq8FFOaXRJg8CjuUXzht_aeMNAK/s800/fifthavenue4133.jpg", "comment_count": 0 }, { "title": ":: bartend as if you were the guest ::", "url": "https://cocktailvirgin.blogspot.com/2019/01/bartend-as-if-you-were-guest.html", "published": "2019-01-16T11:38:00.000-05:00", "updated": "2019-07-14T10:35:44.660-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in March 2017, and slightly modified for publication here. Photos are from my adventures during Portland Cocktail Week 2012.\nOne of the ways I learn to be a better bartender has been sitting at various bar stools and restaurant tables and observing how it feels to be a guest. I am not just talking about the good moments that you should figure out how to deliver to your own guests, but also the bad moments that you should figure out how to avoid. In a nutshell, I strive to bartend how I like to be treated as a patron.\nThings I have thought about are: \"\nHow does it feel to be strong-armed into another round?\"\nAnd, \"\nHow does it feel to be interrupted?\n\"\nFor the former, I can recall a bartender that I knew socially who helped to rejuvenate an old establishment’s program. I was one of his few guests that night and about two-thirds of the way through my first cocktail, he was already asking me if he could start on the next. When that happened as well on my next round that I was rushed to get, I just asked for my check. I finished my drink, paid, and left never to return thinking, “Dude, I’m not your cash-cow.”\nOn busy nights, there is definitely a need to turn over seats, but on slower nights, shortening your guests’ visits makes the bar look more desolate and might impact their desire to return. Part of buying a drink is being able to rent the stool for your own third space needs, whether it is to catch up on your phone or with your friend. A guest being rushed out (who is done ordering) when there is a line behind them will hopefully understand the reasons, but when there is not a line and in fact empty seats, it might seem like that bar stool has too high of a cost associated with it. All too often, I have seen bartenders ask (or perhaps almost demand) if they can get a guest anything else – one in no appearance of being in a rush – and then hand them their bill; the bill is promptly paid and the guest abruptly leaves. This seems to fly in the face of hospitality and how I would want to be treated, especially when I am visiting on a slow weekday night. In a way, it sort of delineates the difference between a guest and a customer.\nFor the latter in terms of interruptions, there are brunches and nights where I am catching up with my wife after not having spoken to her for several days due to differing schedules. How does it make me feel when a server or bartender interrupts me mid-sentence for something trivial? And how does it feel when I realize that I have lost my train of thought? How does this translate to two guests that meet up at your bar and need a moment to catch up? There is a point perhaps where you need to save them from themselves and refocus them on the fact that they met for food and drink, but understand that the drinking and dining part might be secondary in their evening’s plans.\nSome of these concepts even trickle down to drink service. When going out for beer, how does it feel getting an expensive brew with 2-3 inches or more of head? Or what about receiving an IPA with no head at all? Or in cocktail service, what does it feel like when a you receive a drink that has a sea of ice shards, a poorly presented garnish (if any), etc. at an otherwise respected cocktail joint? What is it like to be served by a drunk bartender or a bartender who is more interested in his friends or co-workers than you? In essence, serve drinks like you want to be served. Treat each request from mocktail to “make me something special, not too sweet… and with vodka” with the same respect as you would want your or your date’s drink order taken.\nOften, it is hard for a well-known bartender to get the same treatment as the commoner in many establishments. For example, there is one establishment in town that I like to go, but I recommend it with caution on lists of places to go for my guests; I explain that I get treated well there and the drinks are good, but I have often observed them treating guests\nrudely. However, there are always places and bartenders that do not know you in town who can give you their average handling, and if not, there are plenty of opportunities when traveling. On one trip, I went with my drinking buddy to three places after we broke off from the main group. The first was a recommended cocktail establishment, the second a whiskey bar, and the third a true dive bar. At the first, the three bartenders in suspenders were talking to their friends and I observed no drinks being made. After being ignored for a while at their dirty bar, we left. At the whiskey bar, we were given average treatment; after a Facebook photo that I posted, a friend contacted the owner who texted the bartender to give us a pour of something special. At the third place, Jack, the 70ish year old white-haired bartender, was the sweetest bartender I met all while still maintaining the room. He provided such warmth that I would return again if I were in that city (just as my drinking buddy did this time); drink-wise, all he had to offer us were cheap pours of Old Granddad Bonded. My friend commented that the second establishment’s bartender was so great to us; I replied yes-and-no: unlike the second, the third was great because he did not need to be told by his boss to treat us special – he just did.\nUnfortunately, a lot of this comes at odds to bars and restaurants being a business, especially with interactions with the owners and management. And it also comes down to our tips. True, pouring a gigantic beer head means that beer costs go down, but is that what you truly want to give to a guest or receive yourself? When I worked a lot of lunch shifts at a previous job, we were taught a long term view of doing everything we could to get guests to return instead of thinking in the short term of how to maximize every encounter. There are definitely ways of enthusiastically selling to guests to increase their experience without seeming too aggressive. Whether it be dropping hints that there is a special down-cellar bottle or giving them a taste of another IPA to get them thinking about another round, there are ways of making the business side of things happy without stressing out your guests. In the end, try to be the guest’s advocate and sense out what sort of experience and budget they are seeking; your read on their needs can help to ensure that your bar seats are more filled in the future.\nSo the next time you go out, don’t just think about what to drink, but use the opportunity to take notes on how to improve yourself in the trade. There are definitely some bartenders who I go visit partly just to watch how they interact with their guests to make them feel special all without necessarily sending out free food or drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzU2JRT1yj4CSxNsnB19x81RK6x2u_0vPdtY8fW7Jvj1so1snrn9-SX68C8goVyMLlM8CD6S5HiUoBK46yrNEQiHccco8Cos6vwRvjNUmfDU_57nSjEa_kjXhBVsIdY61bKtUVYnrTGtm/s320/pdxcw_bar1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpR-2x4HZZ4ur6AKGOsC-lqX2cJvw3O0a4MbJ6TAlnZtxGNdwJFmFyqRVFRAWJ7ZM5OKK-nvcjJ6_NYG2GlKZWOP5N8eByYr4V146S82-sOC00OgnpZculAOKqHmNf-esBpS787X0byLoN/s320/pdxcw_bar2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaoVMZVD7Yonq1E57pWG5CW4fmOT3tz3ay2Ye-fK09iAnlsHuEmWMZaZP9aC7eRXUT3fNaa4sxJVba_XvrQTj3yd8p95gfkSjzHVmYL4DpNSSHwX4R3ZSFAHm7emGtohwkqUZ0whuabxH/s320/pdxcw_bar3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzU2JRT1yj4CSxNsnB19x81RK6x2u_0vPdtY8fW7Jvj1so1snrn9-SX68C8goVyMLlM8CD6S5HiUoBK46yrNEQiHccco8Cos6vwRvjNUmfDU_57nSjEa_kjXhBVsIdY61bKtUVYnrTGtm/s800/pdxcw_bar1.jpg", "comment_count": 0 }, { "title": "daywalker", "url": "https://cocktailvirgin.blogspot.com/2019/01/daywalker.html", "published": "2019-01-17T08:00:00.000-05:00", "updated": "2019-01-18T10:30:10.869-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Adam McGee", "source": "Flatiron Lounge", "year": 2010 }, "categories": [ "bitters (Angostura)", "pineapple juice", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Angostura Bitters", "1 oz Pineapple Juice (*)", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Rittenhouse Rye\n1 oz Angostura Bitters\n1 oz Pineapple Juice (*)\n1/4 oz Cinnamon Syrup\nShake with ice and strain into a cocktail glass.\n(*) Increasing the volume of pineapple juice can improve the flavor here. Perhaps 1 3/4 oz to make the build an even 4 oz.\nTwo Thursdays ago, two of my long time out-of-town regulars visited me at Nahita. The topic of conversation eventually wandered over to Angostura-heavy recipes such as the\nMagic Julep\n, and they asked me if I had ever tried the Daywalker. The recipe was crafted by Adam McGee at Flatiron Lounge in Manhattan, and my guest was the first person to publish the recipe online back in 2010. To rectify the situation, I made one as soon as I got home from my shift.\nThe Daywalker began with an allspice and clove aroma that led into pineapple and cherry wood notes on the sip. Next, rye whiskey joined clove, cinnamon, gentian, and woody flavors on the swallow. One of the comments to my guest's initial post was that the balance improved with additional pineapple juice, and when I added a touch more to the drink, I would have to agree.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8OYyzvvnzOBN2gLttLqRz5FTO41w6G8lKt3GSDQQ4_2Gk0HukbmAyC6UpEbLm6o30np-Pj82S79PFlr2iE54Bt8MzwWXGe5B7gnzq5bPNvM5mhRjsidD6pwQ5N0xDfqldQTqOCkF3FCA/s320/daywalker4135.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8OYyzvvnzOBN2gLttLqRz5FTO41w6G8lKt3GSDQQ4_2Gk0HukbmAyC6UpEbLm6o30np-Pj82S79PFlr2iE54Bt8MzwWXGe5B7gnzq5bPNvM5mhRjsidD6pwQ5N0xDfqldQTqOCkF3FCA/s800/daywalker4135.jpg", "comment_count": 0 }, { "title": "bird is the word", "url": "https://cocktailvirgin.blogspot.com/2019/01/bird-is-word.html", "published": "2019-01-18T08:00:00.000-05:00", "updated": "2019-01-18T08:00:03.194-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "chartreuse (green)", "gin", "lime juice", "maraschino", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Gin (Tanqueray)", "1/2 oz Blackstrap Rum (Cruzan)", "2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Green Chartreuse", "1/2 oz Maraschino Liqueur (Luxardo)" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated cinnamon and a few pineapple leaves (or perhaps rosemary sprigs) if available.", "body_text": "1 1/2 oz Gin (Tanqueray)\n1/2 oz Blackstrap Rum (Cruzan)\n2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Green Chartreuse\n1/2 oz Maraschino Liqueur (Luxardo)\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated cinnamon and a few pineapple leaves (or perhaps rosemary sprigs) if available.\nIn continuing on with the celebration of Tiki the Snow Away January on\nInstagram\n, I made a mashup that I thought up for the event in mid-December. The concept was to combine elements of the\nJungle Bird\nand the\nLast Word\nin the former's Tiki format. I dropped out the Jungle Bird's Campari in favor of the Last Word's two liqueurs; since both liqueurs interact well with pineapple juice such as in the\nChartreuse Swizzle\nand\nMary Pickford\n, I figured that the results ought to be pretty decent. Initially, I was going to leave out the dark rum, but I felt that the caramel-molasses elements of blackstrap rum would add some depth to the mix.\nFor a name, I went with Bird is the Word despite it not being the most original (as determined by a web search) due to the popularity of the 1963 Trashmen song \"Surfin' Bird.\" Once prepared, the garnish contributed a delightful cinnamon aroma. Next, pineapple, lime, and caramel mingled on the sip, and the swallow shared gin's pine, dark rum, herbal and Green Chartreuse flavors with a nutty cherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrMAxO8fG2NZurncUOZ1MNIgJ2jJAVzXBmvxLyVDicvhkzZ0_BFnCHzcglXprpKlrp2V5IsoegNsoNx-U4jrXxym_ZQq5Up5aC29trrmuCdrUq7HD6bS-0qheM1b9W8ogi46ylDjo2oEN/s320/birdistheword.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrMAxO8fG2NZurncUOZ1MNIgJ2jJAVzXBmvxLyVDicvhkzZ0_BFnCHzcglXprpKlrp2V5IsoegNsoNx-U4jrXxym_ZQq5Up5aC29trrmuCdrUq7HD6bS-0qheM1b9W8ogi46ylDjo2oEN/s800/birdistheword.jpg", "comment_count": 0 }, { "title": "voodoo dreams", "url": "https://cocktailvirgin.blogspot.com/2019/01/voodoo-dreams.html", "published": "2019-01-19T08:00:00.000-05:00", "updated": "2019-01-19T08:00:03.728-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Keel Sutherland", "source": "Death & Co.", "year": null }, "categories": [ "bitters (mole)", "creme de banane", "lemon juice", "rum", "scotch", "simple syrup" ], "ingredients": [ "8 oz Diplomatico Reserva Rum (2 oz)", "8 oz Naked Grouse Scotch (2 oz Famous Grouse)", "4 oz Tempus Fugit Banana Liqueur (1 oz Giffard)", "4 oz Lemon Juice (1 oz)", "4 oz Demerara Syrup (1 oz)", "16 dash Mole Bitters (4 dash Bittermens)", "4 dash Salt Solution (1 pinch Salt)" ], "instructions": "Whip shake, pour into a Tiki bowl, fill with crushed ice, and garnish with mint and dried banana leaves (omit).", "body_text": "8 oz Diplomatico Reserva Rum (2 oz)\n8 oz Naked Grouse Scotch (2 oz Famous Grouse)\n4 oz Tempus Fugit Banana Liqueur (1 oz Giffard)\n4 oz Lemon Juice (1 oz)\n4 oz Demerara Syrup (1 oz)\n16 dash Mole Bitters (4 dash Bittermens)\n4 dash Salt Solution (1 pinch Salt)\nWhip shake, pour into a Tiki bowl, fill with crushed ice, and garnish with mint and dried banana leaves (omit).\nTwo Saturdays ago, I decided to make a punch recipe that I had spotted in a recent\nForbes\narticle on seasonal large format drink ideas that would be perfect for Tiki the Snow Away. The recipe was the Voodoo Dreams by Keel Sutherland of Death & Co. in Denver. Without the mint garnish, the Voodoo Dreams provided a caramel and banana bouquet to the nose. Next, the rum's caramel continued on into the sip where it was balanced by the lemon notes, and the swallow shared rum, Scotch, and banana flavors with a chocolate-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnMUcJZFSCCyI4xpgBZsUM7lMoLZ4KszyxJEwCAvEqOiSFHeifFKALQmtLePF0ior1tA6mf_uCvNn6nJPrLiSJFAsmxrM71DLgDNaIaQjksH2YQChyphenhyphen2kjjrDYS-UQPyWd2tMnPmx5Yy0x/s320/voodoodreams.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnMUcJZFSCCyI4xpgBZsUM7lMoLZ4KszyxJEwCAvEqOiSFHeifFKALQmtLePF0ior1tA6mf_uCvNn6nJPrLiSJFAsmxrM71DLgDNaIaQjksH2YQChyphenhyphen2kjjrDYS-UQPyWd2tMnPmx5Yy0x/s800/voodoodreams.jpg", "comment_count": 0 }, { "title": "hale pele's volcano bowl", "url": "https://cocktailvirgin.blogspot.com/2019/01/hale-peles-volcano-bowl.html", "published": "2019-01-20T08:00:00.000-05:00", "updated": "2019-01-20T08:00:04.480-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Hale Pele", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "grenadine", "herbsainte", "lemon juice", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "2 oz Orange Juice (1 oz)", "2 oz Pineapple Juice (1 oz)", "2 1/2 oz Lemon Juice (1 1/4 oz)", "2 oz Falernum (1 oz Velvet)", "2 oz Grenadine (1 oz)", "3 1/2 oz Light Rum (1 3/4 oz Privateer Silver)", "3 1/2 oz Gold Rum (1 3/4 oz Old Ipswich Tavern Style)", "3 dash Angostura Bitters (2 light dash)", "18 drop Herbsaint (9 drop)" ], "instructions": "Blend with 1 cup of crushed ice (whip shake), pour into a Volcano Bowl (Tiki bowl), top with crushed ice, and garnish with fire (empty lemon shell with ignited El Dorado 151 Rum). Top Notch Volcano", "body_text": "2 oz Orange Juice (1 oz)\n2 oz Pineapple Juice (1 oz)\n2 1/2 oz Lemon Juice (1 1/4 oz)\n2 oz Falernum (1 oz Velvet)\n2 oz Grenadine (1 oz)\n3 1/2 oz Light Rum (1 3/4 oz Privateer Silver)\n3 1/2 oz Gold Rum (1 3/4 oz Old Ipswich Tavern Style)\n3 dash Angostura Bitters (2 light dash)\n18 drop Herbsaint (9 drop)\nBlend with 1 cup of crushed ice (whip shake), pour into a Volcano Bowl (Tiki bowl), top with crushed ice, and garnish with fire (empty lemon shell with ignited El Dorado 151 Rum).\nTwo Sundays ago, I decided to celebrate my night off from work by making Hale Pele's Volcano Bowl. The drink had been mentioned on\nReddit\n, and I was soon able to find the recipe on\nThe Guardian\n. The recipe was very different from the classic\nVolcano Bowl\nwith perhaps a slight similarity to Smuggler's Cove's\nTop Notch Volcano\n, and it seemed worthy of a try. Once prepared, the Portland creation donated a tropical nose from pineapple and orange aromas. Next, lemon, berry, and pineapple on the sip slid into rum, pomegranate, and orange flavors on the swallow with an anise and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8HFbuE5HHPmFiGaqfk4c-oJxh76O-kZe0C2n8mzz2KSBSsEcMLhIF07vvkMCvHZgxhMnJPrO2pwfI-vkQ4yCP1vo6W25dw-6Pdxm3cUxNRfExTRwUs4-pCHuAnvSE1Nrp7FqmHBbu67n/s320/halepelevolcano4143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8HFbuE5HHPmFiGaqfk4c-oJxh76O-kZe0C2n8mzz2KSBSsEcMLhIF07vvkMCvHZgxhMnJPrO2pwfI-vkQ4yCP1vo6W25dw-6Pdxm3cUxNRfExTRwUs4-pCHuAnvSE1Nrp7FqmHBbu67n/s800/halepelevolcano4143.jpg", "comment_count": 1 }, { "title": "cobra's spritz", "url": "https://cocktailvirgin.blogspot.com/2019/01/cobras-spritz.html", "published": "2019-01-21T08:00:00.000-05:00", "updated": "2019-01-21T08:00:06.591-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Andrew Rhea", "source": "Tales of the Cocktail", "year": null }, "categories": [ "amer picon", "champagne", "falernum", "passion fruit syrup", "pineapple juice", "suze" ], "ingredients": [ "1/2 oz Suze Gentian Liqueur", "1/4 oz China China (1/2 oz Torani Amer)", "1/2 oz Passion Fruit Syrup", "1/2 oz Pineapple Juice", "1 bsp Falernum (Velvet)" ], "instructions": "Shake with ice, strain into a rocks glass (Fizz glass), top with Prosecco (2-3 oz Willm Blanc de Blancs), and garnish with a mint sprig (orange twist).", "body_text": "1/2 oz Suze Gentian Liqueur\n1/4 oz China China (1/2 oz Torani Amer)\n1/2 oz Passion Fruit Syrup\n1/2 oz Pineapple Juice\n1 bsp Falernum (Velvet)\nShake with ice, strain into a rocks glass (Fizz glass), top with Prosecco (2-3 oz Willm Blanc de Blancs), and garnish with a mint sprig (orange twist).\nTwo Mondays ago, I kept with the Tiki mood and made the Cobra's Spritz which was posted on Tales of the Cocktail's social media. The recipe was crafted by bartender Andrew Rhea as a sparkling riff on Don the Beachcomber's 1937\nCobra's Fang\n; however, it eschews the rums to keep with the lighter proof of most spritzes, and it only keeps the passion fruit syrup and falernum as constants. Once prepared, the Cobra's Fang shared an orange and white wine nose. Next, a crisp white wine and pineapple sip slithered into a gentian, passion fruit, and dark orange swallow that came across as an orange pith flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirv_AsyvMOgToncyNslP5Qub55SfozTkRLW1x5IUHoRmKhymJadwbWvM6Xq8M6ncYPvovG-kR4mhB4QJwToEd8SF21rcD5_q4YVoc84colsa-7cvipwsAa-JdmJAvUOH4mkp0UAUs7D3Zf/s320/cobraspritz4146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirv_AsyvMOgToncyNslP5Qub55SfozTkRLW1x5IUHoRmKhymJadwbWvM6Xq8M6ncYPvovG-kR4mhB4QJwToEd8SF21rcD5_q4YVoc84colsa-7cvipwsAa-JdmJAvUOH4mkp0UAUs7D3Zf/s800/cobraspritz4146.jpg", "comment_count": 0 }, { "title": "jazz daiquiri", "url": "https://cocktailvirgin.blogspot.com/2019/01/jazz-daiquiri.html", "published": "2019-01-22T08:00:00.000-05:00", "updated": "2019-01-22T08:00:01.651-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Nick Detrich", "source": "Very Local New Orleans", "year": null }, "categories": [ "creme de cacao", "lime juice", "rum", "sugar" ], "ingredients": [ "2 oz Dark Rum (Plantation Original Dark)", "3/4 oz Lime Juice", "2 tsp Sugar (1/2 oz Simple Syrup)", "1/4 oz Dark Crème de Cacao (Tempus Fugit)", "7 bean Coffee" ], "instructions": "Blend all of the ingredients with 10 oz ice (muddle coffee beans, add the rest of the ingredients, shake with ice, and double strain). Serve in a Martini glass.", "body_text": "2 oz Dark Rum (Plantation Original Dark)\n3/4 oz Lime Juice\n2 tsp Sugar (1/2 oz Simple Syrup)\n1/4 oz Dark Crème de Cacao (Tempus Fugit)\n7 bean Coffee\nBlend all of the ingredients with 10 oz ice (muddle coffee beans, add the rest of the ingredients, shake with ice, and double strain). Serve in a Martini glass.\nTwo Tuesdays ago, I had read a mention of New Orleans' Manolito in the press, and I was curious if there was a recipe on the web that I could make at home. My search uncovered Nick Detrich's Jazz Daiquiri that found its way into\nVery Local New Orleans\nthat reminded me of the\nCoffee DTO\nwith a hint of chocolate. Manolito's menu declares that \"this drink was originally made to honor musicians in Cuba\" and states that they currently reach for Bacardi 8 Year in this libation. In the glass, the Jazz Daiquiri welcomed the nose with a rich coffee aroma from the muddled coffee beans. Next, lime and caramel mingled on the sip, and the swallow donated dark rum and coffee flavors that were accented by a hint of chocolate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmhnDUrmdXsiV_SYqhEchC3sBTzHR2agHcBtPKFhEg0C0ZG9E2r-VLJ7w1oBJ_IBWJMhoaJTcXNHAapf7a1FE-GiMDLJRHauAtnaoxgZASQIqgIvYWNeselvgkPyWgIjha_6T6jqVP8Df/s320/jazzdaiquiri4147.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmhnDUrmdXsiV_SYqhEchC3sBTzHR2agHcBtPKFhEg0C0ZG9E2r-VLJ7w1oBJ_IBWJMhoaJTcXNHAapf7a1FE-GiMDLJRHauAtnaoxgZASQIqgIvYWNeselvgkPyWgIjha_6T6jqVP8Df/s800/jazzdaiquiri4147.jpg", "comment_count": 0 }, { "title": "hawaii kai treasure", "url": "https://cocktailvirgin.blogspot.com/2019/01/hawaii-kai-treasure.html", "published": "2019-01-23T08:00:00.000-05:00", "updated": "2019-01-23T08:00:07.895-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Mannie \"Black\" Andall", "source": "Hawaii Kai Restaurant", "year": 1960 }, "categories": [ "cream", "curacao", "grapefruit juice", "honey", "lime juice", "orgeat", "rum" ], "ingredients": [ "2 oz Lime Juice", "1 oz Grapefruit Juice", "1/2 oz Half & Half", "1/2 oz Curaçao (Pierre Ferrand)", "1/2 oz Orgeat", "1/2 oz Honey Syrup", "1 1/2 oz Light Puerto Rican Rum (Don Q Añejo)" ], "instructions": "Blend for 10 seconds with 8 oz crushed ice, pour into a Tiki bowl, and garnish with a gardenia (dried lemon wheel). The \"treasure\" was a small pearl hidden in the gardenia petals (pearl omitted).", "body_text": "2 oz Lime Juice\n1 oz Grapefruit Juice\n1/2 oz Half & Half\n1/2 oz Curaçao (Pierre Ferrand)\n1/2 oz Orgeat\n1/2 oz Honey Syrup\n1 1/2 oz Light Puerto Rican Rum (Don Q Añejo)\nBlend for 10 seconds with 8 oz crushed ice, pour into a Tiki bowl, and garnish with a gardenia (dried lemon wheel). The \"treasure\" was a small pearl hidden in the gardenia petals (pearl omitted).\nThe Tiki the Snow Away event led me to pick up Beachbum Berry's\nRemixed\nto find something tropical for the evening two Wednesdays ago. The one that called out to me was the Hawaii Kai Treasure created by Mannie \"Black\" Andall of New York City's Hawaii Kai Restaurant during the 1960s. Once blended and served, the Hawaii Kai Treasure greeted the nose with a nutty and floral aroma. Next, a creamy grapefruit sip led into a rum, lime, and nutty swallow with a honey-floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGahH_n0C_AnX2iKKie87CsCvhCW0Gp7aORPYhY2MZo9ZIz1nQVLRdJz7lqtY9kgSHLBiGAwRcHRobm0YEMKfz0I0pvvz18fU36GWF5vUQRqZGResflDkq5gkUmQEdw0_tYCZlKjuG3ma/s320/hawaiikaitreasure4151.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGahH_n0C_AnX2iKKie87CsCvhCW0Gp7aORPYhY2MZo9ZIz1nQVLRdJz7lqtY9kgSHLBiGAwRcHRobm0YEMKfz0I0pvvz18fU36GWF5vUQRqZGResflDkq5gkUmQEdw0_tYCZlKjuG3ma/s800/hawaiikaitreasure4151.jpg", "comment_count": 0 }, { "title": "death on two legs", "url": "https://cocktailvirgin.blogspot.com/2019/01/death-on-two-legs.html", "published": "2019-01-24T08:00:00.000-05:00", "updated": "2019-01-24T08:00:02.713-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Katie Link", "source": "Franklin Mortgage & Investment Co.", "year": 2012 }, "categories": [ "amaro", "campari", "maraschino", "pimento dram", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey Rye (Rittenhouse)", "1/2 oz Campari", "1/2 oz Amaro Montenegro", "1/2 tsp Allspice Dram (Hamilton's)", "1/2 tsp Luxardo Maraschino", "1/2 tsp Cane Syrup" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "2 oz Wild Turkey Rye (Rittenhouse)\n1/2 oz Campari\n1/2 oz Amaro Montenegro\n1/2 tsp Allspice Dram (Hamilton's)\n1/2 tsp Luxardo Maraschino\n1/2 tsp Cane Syrup\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nTwo Thursdays ago, a web search landed me upon an article about the menu that was launching at the Franklin Mortgage & Investment Co. in Philadelphia in January of 2012. One drink, the Death on Two Legs by Katie Link, caught my eye, but there was no recipe and only the ingredients and that it was named after a Queen song which was a vicious attack on their old manager. Given how well Campari paired with allspice dram such as in the\nChester Rapkin\n, with Maraschino in the\nCarnivale\n, and Amaro Montenegro in the\nMonte Cassino\n, I was curious about this number. Moreover, the call for Wild Turkey Rye reminded me of drinks from\nBeta/Rogue Cocktails\nsuch as the\nArbitrary Nature of Time\n. Luckily, I was able to find the recipe on a flashcard deck created by a New York City bartender, and I trust that it is correct (the other recipes were spot on).\nThe Death on Two Legs greeted the nose with orange aromas mingling with rye notes. Next, malt and tangerine on the sip gave way to rye and bitter orange on the swallow with a nutty cherry and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieF5lYyrL7QWTbvvl_m7K8VwdKLWW-99uUna0BPm0jzdrjnMg_gSjxvx2ZtHGjwBiClTmYJLGVtvtdzGlGIh_su1MtDMYQkmJvxuIeQIcv76tT-6Hm2sFLouokFyQBrNnPNMSYgQhGAv79/s320/deathontwolegs4153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieF5lYyrL7QWTbvvl_m7K8VwdKLWW-99uUna0BPm0jzdrjnMg_gSjxvx2ZtHGjwBiClTmYJLGVtvtdzGlGIh_su1MtDMYQkmJvxuIeQIcv76tT-6Hm2sFLouokFyQBrNnPNMSYgQhGAv79/s800/deathontwolegs4153.jpg", "comment_count": 0 }, { "title": "interrobang‽", "url": "https://cocktailvirgin.blogspot.com/2019/01/interrobang.html", "published": "2019-01-25T08:00:00.000-05:00", "updated": "2019-01-25T08:00:04.533-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "benedictine", "brandy", "cynar", "scotch" ], "ingredients": [ "1/2 oz Armagnac (3/4 oz Larressingle Armagnac VSOP)", "1/2 oz Benedictine (3/4 oz)", "1/2 oz Cynar (3/4 oz)" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a spritz of peated Scotch (Laphroaig 10 Year).", "body_text": "1/2 oz Armagnac (3/4 oz Larressingle Armagnac VSOP)\n1/2 oz Benedictine (3/4 oz)\n1/2 oz Cynar (3/4 oz)\nStir with ice, strain into a rocks glass, and garnish with a spritz of peated Scotch (Laphroaig 10 Year).\nTwo Fridays ago after my bar shift at work, I arrived home desperately in need of a nightcap. Therefore, I turned to Sother Teague's\nI'm Just Here for the Drinks\nbook and honed in on his tribute to a punctuation mark, the Interrobang‽. The interrobang is a lesser known punctuation mark that signifies that a question is being expressed in an exclamatory way; its use often makes the issue almost sound like a rhetorical question in perhaps a scolding way. On\nInstagram\n, I inquired about the drink including the proportions, and Sother replied that it was his \"favorite punctuation‽ ! Cheers! ... [it was a] typo in the book -- should all be 1 oz. Regardless, equal parts.\" I found the 1 1/2 oz build to be too small and upped it part way on my own before learning the preferred build. I was definitely interested in this recipe for Cynar and Benedictine work rather well in drinks like the\n100 Year Old Cigar\nand\nLighted Lamp\n, and I have tinkered with the duo in the\nChachita\nand\nYear of the Dragon\n.\nThe Interrobang‽ greeted the nose with an iodine-peat smoke over herbal and vegetal aromas. Next, a caramel sip gave way to brandy, minty, chocolate, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkb1O9sKbWeUmNXkSSJEQDSzUOCp2PmP1cEkCdANwFHVbNIaWxInsbRS_XSbWCJU2r7lzIHNQKbehcfMudcOg-zbzmf1Dq_n8G3U71oVa0JUKZ9DCuLM62aJ7zfYV7T_6MSG0EiWlyiLd/s320/interrobang4154.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkb1O9sKbWeUmNXkSSJEQDSzUOCp2PmP1cEkCdANwFHVbNIaWxInsbRS_XSbWCJU2r7lzIHNQKbehcfMudcOg-zbzmf1Dq_n8G3U71oVa0JUKZ9DCuLM62aJ7zfYV7T_6MSG0EiWlyiLd/s800/interrobang4154.jpg", "comment_count": 0 }, { "title": "the brunching dead", "url": "https://cocktailvirgin.blogspot.com/2019/01/the-brunching-dead.html", "published": "2019-01-26T08:00:00.000-05:00", "updated": "2019-01-26T08:00:11.667-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cream", "egg white", "falernum", "grapefruit juice", "grenadine", "herbsainte", "lime juice", "rum", "simple syrup (cinnamon)", "soda" ], "ingredients": [ "3/4 oz Gold Puerto Rican Rum (Don Q Añejo)", "3/4 oz Aged Jamaican Rum (Smith & Cross)", "1/2 oz 151 Proof Demerara Rum (Lemon Hart)", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/4 oz Cinnamon Syrup", "1/2 oz Falernum (Velvet)", "1/4 oz Grenadine", "2 dash Angostura Bitters", "12 drop Herbsaint or Absinthe (Herbsaint)", "2 oz Cream", "1 Egg White" ], "instructions": "Shake once without and once with ice, strain into a chilled 12-14 oz Tiki mug containing 2 oz soda water, add soda to bring to top (an additional 2 oz or less), and garnish with an orange twist and freshly grated cinnamon.", "body_text": "3/4 oz Gold Puerto Rican Rum (Don Q Añejo)\n3/4 oz Aged Jamaican Rum (Smith & Cross)\n1/2 oz 151 Proof Demerara Rum (Lemon Hart)\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/4 oz Cinnamon Syrup\n1/2 oz Falernum (Velvet)\n1/4 oz Grenadine\n2 dash Angostura Bitters\n12 drop Herbsaint or Absinthe (Herbsaint)\n2 oz Cream\n1 Egg White\nShake once without and once with ice, strain into a chilled 12-14 oz Tiki mug containing 2 oz soda water, add soda to bring to top (an additional 2 oz or less), and garnish with an orange twist and freshly grated cinnamon.\nSince the bar at Nahita's speakeasy two Saturdays ago kept me there long enough to miss the train, it was rather late by the time I arrived home by foot. After a rather late dinner, I decided to go to bed without a nightcap. When I awoke on Sunday, I wanted to make up the gap in my once-a-day posting with a brunch drink. Since it was still in the midst of the Tiki the Snow Away event on\nInstagram\nI decided to give the\n1934 Zombie\nthe\nNew Orleans-style Fizz\ntreatment. Considering that I have had other rum-based drinks turned into Ramos-like numbers such as the\n'Ti Punch Fizz\n, I figured that this would be a win. I ended up halving the rum content to make it a recuperative instead of a disabler. On my\nInstagram\npost\n, I wrote, \"A great hair of the dog hangover cure, but warning: Limit 2 per customer!\" Since Henry Ramos preferred that his guests only be served one alcoholic drink at brunch, making it half strength and serving two would fit both the Don the Beachcomber and Henry Ramos' lore.\nFor a name, I dubbed this one the Brunching Dead. I recalled years ago when I worked at Russell House Tavern how the Saturday and Sunday morning brunch guests would be swarming behind the locked door before we opened; I used to refer to them as the brunch zombies especially given how they probably felt before they had caffeine, booze, and food put into them, so the name stuck. Once built, the drink offered up an orange and cinnamon bouquet to the nose. Next, a creamy, carbonated sip presented citrus and caramel notes, and the swallow sent forth funky rum, clove, anise, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXLdAEBiabpVJtHcDiSNZSoDn93w_uCxxftzbvzs4Cwz0Q133yMc0Op2c58IX-dNbErMENuzZpKqRdoHXkPzaBuOvO10h_1r4ubvDdiFbWusXTj-3E8g6MDKCFHJ551R2QcoyJNeQ6oYz/s320/brunchingdead4156.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXLdAEBiabpVJtHcDiSNZSoDn93w_uCxxftzbvzs4Cwz0Q133yMc0Op2c58IX-dNbErMENuzZpKqRdoHXkPzaBuOvO10h_1r4ubvDdiFbWusXTj-3E8g6MDKCFHJ551R2QcoyJNeQ6oYz/s800/brunchingdead4156.jpg", "comment_count": 0 }, { "title": "carbu", "url": "https://cocktailvirgin.blogspot.com/2019/01/carbu.html", "published": "2019-01-27T08:00:00.000-05:00", "updated": "2019-01-27T08:00:04.451-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Michael Mas", "source": "Experimental Cocktail Club", "year": null }, "categories": [ "absinthe", "benedictine", "pimento dram", "rum", "vermouth (dry)" ], "ingredients": [ "4 tsp El Dorado 12 Year (1 oz Diplomatico Reserva Exclusiva)", "4 tsp Pusser's Overproof Rum (1 oz Plantation OFTD)", "3 tsp Benedictine (3/4 oz)", "3 tsp Noilly Prat Dry Vermouth (3/4 oz)", "1/2 tsp Allspice Dram (1 bsp Hamilton's)", "1 dash Absinthe (1/2 bsp St. George)" ], "instructions": "Stir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.", "body_text": "4 tsp El Dorado 12 Year (1 oz Diplomatico Reserva Exclusiva)\n4 tsp Pusser's Overproof Rum (1 oz Plantation OFTD)\n3 tsp Benedictine (3/4 oz)\n3 tsp Noilly Prat Dry Vermouth (3/4 oz)\n1/2 tsp Allspice Dram (1 bsp Hamilton's)\n1 dash Absinthe (1/2 bsp St. George)\nStir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.\nAfter returning from a brewery taproom mini-tour of north-central Massachusetts followed by dinner, it was time for a nightcap and bed. For a drink, I selected Tom Sandham's 2012\nWorld's Best Cocktails\nand spotted Michael Mas' Carbu that he crafted at one of the Experimental Cocktail Clubs. With two rums, an aromatized wine, and an herbal liqueur, it reminded me of the\nPalm Viper\n, and the Benedictine here conjured up thoughts of the\n1919 Cocktail\n. In the glass, the Carbu met the nose with a lemon, anise-herbal, and dark funky rum aroma. Next, caramel from the two dark rums on the sip continued on as further rum notes on the swallow along with minty, chocolate, and herbal accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9pyykJqkUAxPv3gtRcLKBz5I8FxJLNM0ZPG6duB6n4Qoe6ENKGkU7z5YvaHEjR5EQzIzAZj9ZhLOH1lCTC0ycb2EfJXpa_w3xu8yPE6SRy8TL0aw1wiyyRt4qIdNIHXeoecYVFTItiee/s320/carbu4158.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9pyykJqkUAxPv3gtRcLKBz5I8FxJLNM0ZPG6duB6n4Qoe6ENKGkU7z5YvaHEjR5EQzIzAZj9ZhLOH1lCTC0ycb2EfJXpa_w3xu8yPE6SRy8TL0aw1wiyyRt4qIdNIHXeoecYVFTItiee/s800/carbu4158.jpg", "comment_count": 0 }, { "title": "black magic", "url": "https://cocktailvirgin.blogspot.com/2019/01/black-magic.html", "published": "2019-01-28T08:00:00.000-05:00", "updated": "2019-01-28T08:00:05.012-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "campari", "kahlua", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal El Silencio Espadin", "1/2 oz Campari", "1/2 oz Amaro Montenegro", "1/2 oz Galliano Ristretto Coffee Liqueur" ], "instructions": "Build in a double old fashioned glass with a large ice cube, stir, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Mezcal El Silencio Espadin\n1/2 oz Campari\n1/2 oz Amaro Montenegro\n1/2 oz Galliano Ristretto Coffee Liqueur\nBuild in a double old fashioned glass with a large ice cube, stir, and garnish with orange oil from a twist.\nTwo Mondays ago, Andrea and I were invited to attend the El Silencio launch party at Backbar. El Silencio has had a presence at Tales of the Cocktail for a few years, but their two expressions have just reached the Boston market. The one in the black opaque bottle is their 100% Espadin mark, and the other in the clear bottle, the Joven, is a blend of three agave distillates: Espadin, Tobasiche, and Mexicano. While we got to try both on their own in at a side bar, bartenders Carlo Caroscio and Joseph Habib were mixing a five drink menu with the Espadin at the main bar. For a start, I asked Carlo for the Black Magic that he attributed to bar manager Sam Treadway. The menu described it as \"A Negroni shot out of a revolver\" where I had to believe that the latter part referred to Jon Santer's\nRevolver\nconsisting of spirit, coffee liqueur, and orange bitters.\nThe Black Magic started the trick with an orange aroma from the twist's oil and from the amari that mingled with the mezcal's smoke and the Ristretto's coffee roast notes. Next, the Ristretto's dark roast continued on into the sip, and this was followed by smoky mezcal, orange, and lingering coffee flavors on the swallow. Overall, the balance was rather low on the bitterness for a Campari drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBXfhXp0sQ8njyNbJxPhy08Fuw8UvKg_TCQ2qK7LzPwMgI7wGV2eofa1oRM5isKNptyl9KIUaaOlEvmUeYxsDXeW52A26383lGDDeLPpUPh7cAQsNlFdwnZ9D6wqgKtHmSkjKHHk1kbj4/s320/blackmagic4161.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBXfhXp0sQ8njyNbJxPhy08Fuw8UvKg_TCQ2qK7LzPwMgI7wGV2eofa1oRM5isKNptyl9KIUaaOlEvmUeYxsDXeW52A26383lGDDeLPpUPh7cAQsNlFdwnZ9D6wqgKtHmSkjKHHk1kbj4/s800/blackmagic4161.jpg", "comment_count": 0 }, { "title": "black derby", "url": "https://cocktailvirgin.blogspot.com/2019/01/black-derby.html", "published": "2019-01-29T08:00:00.000-05:00", "updated": "2019-01-29T08:00:11.883-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "grapefruit juice", "honey", "lime juice", "mezcal", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Mezcal El Silencio Espadin", "3/4 oz Grapefruit Juice", "1/4 oz Honey Syrup (2:1)", "1/4 oz Cinnamon Syrup", "1/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Mezcal El Silencio Espadin\n3/4 oz Grapefruit Juice\n1/4 oz Honey Syrup (2:1)\n1/4 oz Cinnamon Syrup\n1/4 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nWhen I was ordering the Black Magic at the Silencio Mezcal launch party at Backbar, bartender Carlo Caroscio commented that the cocktail on the five drink list that was his was the Black Derby. Therefore, I selected that one as my next go to. It was subtitled a \"Refreshing, smoky twist on the classic,\" where the classic was the Brown Derby with Bourbon, grapefruit, and honey that I wrote about after having Jackson Cannon's rum-based\nHoney Fitz\nat Tales of the Cocktail 2010. Here, the spirit was mezcal and the classic's citrus and sweetener were bolstered with lime juice and cinnamon syrup.\nIn the glass, the Black Derby proffered smoky and floral notes from the mezcal and honey, respectively. Next, a crisp lime sip opened the gate to a mezcal, grapefruit, and honey swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrc09677A8QI6mpInuRKCsXQ8FJZGB2TxQvmBn4f8H3bkc9fDuCrIOX0tJqLO3L8mIU7DrPyPGqf-2wQbGCOxpb5On6_23P8eRuHC7FcNS60Syof69YoWI4TbRx2bkGHSbtuAlarmOrE2/s320/blackderby4163.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrc09677A8QI6mpInuRKCsXQ8FJZGB2TxQvmBn4f8H3bkc9fDuCrIOX0tJqLO3L8mIU7DrPyPGqf-2wQbGCOxpb5On6_23P8eRuHC7FcNS60Syof69YoWI4TbRx2bkGHSbtuAlarmOrE2/s800/blackderby4163.jpg", "comment_count": 0 }, { "title": "space needle", "url": "https://cocktailvirgin.blogspot.com/2019/01/space-needle.html", "published": "2019-01-29T10:00:00.000-05:00", "updated": "2019-01-29T10:00:09.049-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic's Eye of the Needle", "year": 1962 }, "categories": [ "curacao", "lemon juice", "orgeat", "rum" ], "ingredients": [ "1 1/2 oz Light Puerto Rican Rum (3/4 oz Don Q Añejo)", "1 1/2 oz Dark Jamaican Rum (3/4 oz Coruba)", "1 oz Curaçao (1/2 oz Pierre Ferrand)", "1 1/2 oz Lemon Juice (3/4 oz)", "3/4 oz Orgeat (3/8 oz)" ], "instructions": "Blend with 1 scoop of ice in an electric drink mixer and pour into a 10 oz glass (short shake with ice, strain into a small Tiki mug, and fill with crushed ice).", "body_text": "1 1/2 oz Light Puerto Rican Rum (3/4 oz Don Q Añejo)\n1 1/2 oz Dark Jamaican Rum (3/4 oz Coruba)\n1 oz Curaçao (1/2 oz Pierre Ferrand)\n1 1/2 oz Lemon Juice (3/4 oz)\n3/4 oz Orgeat (3/8 oz)\nBlend with 1 scoop of ice in an electric drink mixer and pour into a 10 oz glass (short shake with ice, strain into a small Tiki mug, and fill with crushed ice).\nAfter my work shift two Tuesdays ago, I ventured into Trader Vic's 1974\nRum Cookery & Drinkery\nto find a recipe to make for Tiki the Snow Away. There, I spotted the Space Needle that I had previously skipped over for it just appeared like a Mai Tai with lemon instead of lime, but that night, it called out to me. While the book provided little history, I was able to discover that the drink was probably created and served at Trader Vic's Eye of the Needle restaurant inside Seattle's Space Needle. The establishment opened in 1962 to coincide with the World's Fair held there, and it served other signature drinks that I have made from 1970s-era Trader Vic books such as the\nPanorama Punch\n. Without the reference to the landmark building itself, the drink name conjured up other space Tiki drinks that began appearing in the 1960s such as the\nSaturn\n, Space Pilot, and Astro Aku Aku.\nThe Space Needle gave forth an orange and nutty nose that led into a lemon and caramel sip. Next, funky rum notes were joined by orange and nutty flavors on the swallow. Overall, the lemon instead of lime made the drink sharper and less tropical, but that substitution was one that worked well in Trader Vic's\nPotted Parrot\nand in my\nSherry Mai Tai\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJnUYqTWpTABHXc4ZQ0emH4xPEustS-a_3gb7u_AktBWEHpw1E7z0uvErpWrYU43XUrd84B5_Y96kd1HRTirca9MA7fUqv7pRTpv-8xTZZh7C3cBTwU4STt5wC6_AMKBDFJDDvUFmU2m-/s320/spaceneedle4164.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJnUYqTWpTABHXc4ZQ0emH4xPEustS-a_3gb7u_AktBWEHpw1E7z0uvErpWrYU43XUrd84B5_Y96kd1HRTirca9MA7fUqv7pRTpv-8xTZZh7C3cBTwU4STt5wC6_AMKBDFJDDvUFmU2m-/s800/spaceneedle4164.jpg", "comment_count": 2 }, { "title": "chrysanthemum grog", "url": "https://cocktailvirgin.blogspot.com/2019/01/chrysanthemum-grog.html", "published": "2019-01-30T08:00:00.000-05:00", "updated": "2019-01-30T08:00:06.308-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "grapefruit juice", "honey", "lime juice", "soda", "vermouth (dry)" ], "ingredients": [ "2 1/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Benedictine", "3 dash Absinthe (1/2 bsp Butterfly)", "3/4 oz Grapefruit Juice", "3/4 oz Lime Juice", "3/4 oz Honey Syrup" ], "instructions": null, "body_text": "2 1/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Benedictine\n3 dash Absinthe (1/2 bsp Butterfly)\n3/4 oz Grapefruit Juice\n3/4 oz Lime Juice\n3/4 oz Honey Syrup\nShort shake, strain into a glass containing 1 oz soda water and either a Navy Grog ice cone or fill with crushed ice (crushed ice and garnished with grapefruit peel flowers).\nTwo Wednesdays ago, I got food at Bow Market in Somerville and ended up at Rebel Rebel wine bar. Once home, I was still in a vinous mood even at the cocktail hour, and my mind started turning once I considered the Tiki the Snow Away. Earlier in the week, I mentioned how the dry vermouth-based\nChrysanthemum\nfrom the 1930\nSavoy Cocktail Book\nwas a great drink, but no one seemed to ever order it. Moreover, no bartender has suggested one in a while (I do have a recollection of this happening circa 2007-8), but it did inspire me to craft a Madeira variation called the\nUndercover Angel\nthat garnered a minor cult following (it was requested by name after it left the list at the bar and has been spotted on the\nweb\nand\nInstagram\nsince). For a mashup, I thought about swapping the rum in Don the Beachcomber's\nNavy Grog\nto generate an aperitif Tiki drink similar to how well it worked when I substituted in the Campari legend to make the\nNegroni Grog\n.\nThe Chrysanthemum Grog greeted the nose with its bouquet of grapefruit, lime, and anise-herbal aromas. Next, a carbonated, grapefruit, honey, and lime sip blossomed into an anise and herbal swallow. Definitely the Chrysanthemum's light absinthe notes helped to tie the combination into the Tiki realm.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatffx9LPbGzw5QAK2hIZm4n8lrz-rk2g2LoSIdfqh8T_8Dija79xoRL0ihVnFgKTu9qKy3LHtoe0lLleLBe5jrqgCErlkdJ_p5ZbE17v4k-aCcXL_y4AZuVnHPTBFw-dcZJRLRZkaBUGD/s320/chrysanthemumgrog4167.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatffx9LPbGzw5QAK2hIZm4n8lrz-rk2g2LoSIdfqh8T_8Dija79xoRL0ihVnFgKTu9qKy3LHtoe0lLleLBe5jrqgCErlkdJ_p5ZbE17v4k-aCcXL_y4AZuVnHPTBFw-dcZJRLRZkaBUGD/s800/chrysanthemumgrog4167.jpg", "comment_count": 0 }, { "title": "dorothy gish", "url": "https://cocktailvirgin.blogspot.com/2019/01/dorothy-gish.html", "published": "2019-01-31T08:00:00.000-05:00", "updated": "2019-01-31T08:00:07.748-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Eddie Woelke", "source": "Hotel Sevilla", "year": null }, "categories": [ "apricot liqueur", "orange juice", "pineapple juice", "rum (white)" ], "ingredients": [ "2 oz Plantation 3 Star White Rum (Privateer Silver)", "1/2 oz Orange Juice", "1/2 oz Pineapple Juice", "1/4 oz Combier Apricot Liqueur" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a cherry (orange twist).", "body_text": "2 oz Plantation 3 Star White Rum (Privateer Silver)\n1/2 oz Orange Juice\n1/2 oz Pineapple Juice\n1/4 oz Combier Apricot Liqueur\nShake with ice, strain into a cocktail glass, and garnish with a cherry (orange twist).\nTwo Thursdays ago, I ventured into Frank Caiafa's\nThe Waldorf Astoria Bar Book\nand spotted their take on the Dorothy Gish who was a famous actress during the Silent Era along with Mary Pickford. The drink was originally created at Havana's Hotel Sevilla by Eddie Woelke along with his Mary Pickford and\nEl\nPresidente\ncocktails. Once commenter on\nInstagram\npointed out the similarities of the Dorothy Gish to the\nHotel Nacional\n; that drink has often been mis-attributed to Woelke but was most likely created by Wil Taylor who actually worked at said hotel.\nThe Dorothy Gish's juice component of orange and pineapple shined through on the nose. Next, orange and orchard fruit notes on the sip led into a rum, pineapple, and apricot swallow that was a touch on the dry side though without having a crisp backbone like the Hotel Nacional.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZSUqW2ZG00__C4NkEbK9DdQ-An-NJXuyCU_O58rGB9epZgSnZcHSv2IICT4l7kxcXbKLrNJj7sBSL4DMeaEagXLkKfl0uS2kfjoE4pW94eO6t37AoB1mrs429TFzdqrS1Cyb1ZYz_Jyx/s320/dorothygish4169.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZSUqW2ZG00__C4NkEbK9DdQ-An-NJXuyCU_O58rGB9epZgSnZcHSv2IICT4l7kxcXbKLrNJj7sBSL4DMeaEagXLkKfl0uS2kfjoE4pW94eO6t37AoB1mrs429TFzdqrS1Cyb1ZYz_Jyx/s800/dorothygish4169.jpg", "comment_count": 0 }, { "title": "as perfect as a limerick", "url": "https://cocktailvirgin.blogspot.com/2019/02/as-perfect-as-limerick.html", "published": "2019-02-01T08:00:00.001-05:00", "updated": "2025-04-28T09:59:02.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Nahita", "year": null }, "categories": [ "#other", "*original", "absinthe", "cachaça", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Hendrick's Gin", "1/2 oz Avua Cachaça Prata", "1 oz House Celery Blanc Vermouth (3/4 oz Dolin Dry Vermouth + 1/4 oz" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Hendrick's Gin\n1/2 oz Avua Cachaça Prata\n1 oz House Celery Blanc Vermouth (3/4 oz Dolin Dry Vermouth + 1/4 oz\nCelery Syrup\n) (*)\n1 dash Pernod Absinthe\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\n(*) The ingredient name is an effort to avoid the word \"syrup\" because guests will assume that the drink is too sweet.\nTwo Fridays ago, I tested out my new menu idea at Nahita and got some feedback. I had made a celery syrup as I had done for a\ndrink\nat Earl's Cocktail Lab a year or so ago, and I was planning on trying out two few directions with citrus. However, one of the stirred drinks was coming off the menu, so I opted for my Martini variation idea. As a starting point, I considered the structure of the\nDiamond Queen\nthat I had crafted for the Tales of the Cocktail Martini competition in 2017, and I figured that celery would work well with cachaça which to date has not been utilized on our list (celery would definitely work great with tequila and mezcal which are already present and accounted for though). Given how well Hendrick's worked in my take of the 1937\nRio Grande\nthat was a gin-tequila Manhattan of sorts, I started with that gin for my base and paired it with a minor amount of Avua's unaged cachaça. Given that Dolin Dry Vermouth is 29 g/L sugar and 1:1 simple syrup is around 500 g/L, a 3:1 ratio puts the sugar content around 150 g/L which is approximately the sugar content of sweet vermouth. While the combination tasted pleasingly grassy and herbal, it felt a little flat; a dash of absinthe helped that out by donating a bright complexity.\nFor a name, I had H.L. Mencken's quote, \"Martinis are the only American invention as perfect as the sonnet,\" fresh in my head from reading Kate Hawking's\nAperitif\nbook, and I recalled how we passed around a book of limericks at a Hendrick's event a few years ago. While the five line poem form was named after the Irish town, it was the Scots who took the art form to higher (and lower) levels. Therefore, I dubbed this quirky number As Perfect as a Limerick. My guest later that night in the Fenix Speakeasy who requested a Martini-like drink quite enjoyed the final form.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZ2kyD06qBWmC88Xz9WDJ3ERK98rwQxWDwjcl2pLsjyQR7ourElqxyuSX-m_jnVPlgr86LWKM-SupvZRJQBTU-ugbXPTrrBo6i7kXHm8t_XT-yuO_GIxREZndQFA2IXZm4Q1g16US3b3d/s320/perfectlimerick.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZ2kyD06qBWmC88Xz9WDJ3ERK98rwQxWDwjcl2pLsjyQR7ourElqxyuSX-m_jnVPlgr86LWKM-SupvZRJQBTU-ugbXPTrrBo6i7kXHm8t_XT-yuO_GIxREZndQFA2IXZm4Q1g16US3b3d/s800/perfectlimerick.jpg", "comment_count": 0 }, { "title": "\"75\" cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/02/75-cocktail.html", "published": "2019-02-02T08:00:00.000-05:00", "updated": "2019-02-02T08:00:13.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Henry Tépé", "source": "Harry's Bar", "year": 1915 }, "categories": [ "calvados", "gin", "grenadine", "lemon juice" ], "ingredients": [ "2/6 gill Dry Gin (1 1/3 oz Damrak)", "1/6 gill Calvados (2/3 oz Boulard VSOP)", "2 dash Grenadine (1/2 oz)", "1 tsp Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "2/6 gill Dry Gin (1 1/3 oz Damrak)\n1/6 gill Calvados (2/3 oz Boulard VSOP)\n2 dash Grenadine (1/2 oz)\n1 tsp Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Saturdays ago, I considered the history of the French 75 that I had read in a\nDifford's Guide\narticle. Before the drink landed on the gin (or Cognac), lemon, sugar, and Champagne\nnumber\n, the World War I-era French 75mm field artillery gun, it had a few non-carbonated precursors. The earliest was the Soixante-Quinze created at Harry's Bar that made a 1915 newspaper article and later appeared as the \"75\" Cocktail in Robert Vermeire's 1922\nCocktails: How to Mix Them\nbook as above (with different proportions as the 1915 recipe). It was not until Judge Jr.'s 1927\nHere's How\nbook during Prohibition that sparkling wine was penned down on paper. While Judge pointed out that if you build the recipe with club soda instead, the mix becomes a Tom Collins, the literature makes me doubt the history that the libation began as a Tom Collins when British soldiers were trying to make do with what they could scrounge up.\nVermeire's recipe provided the history of, \"This cocktail was very well appreciated in Paris during the war. It has been called after the famous light French field gun, and was introduced by Henry [Tépé] of Henry's Bar fame in Paris.\" Overall, the combination was akin to a\nPink Lady\nsans egg white and thus reminiscent of a\nJack Rose\nas well as the\nBlue Skies\n(a drink I was served at a local bar that was perhaps culled from the literature). In the glass, the \"75\" Cocktail proffered a lemon, apple, and berry nose that led into a crisp berry sip. Next, apple and the gin's juniper and other botanical notes joined forces on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPS4Fk_9TInfni2XiwF5jYPjH8yx_FtwQubWwy7hmsu3WaaW8Dj5xUANs9pT6NptfDXUhJKkqsJgYs162Uoq7DvNsLTL5Qjd1w9NnF8imMWgW6f084r_ne-f4QP0yvx-zjlcgRp07MqyHm/s320/75cocktail4171.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPS4Fk_9TInfni2XiwF5jYPjH8yx_FtwQubWwy7hmsu3WaaW8Dj5xUANs9pT6NptfDXUhJKkqsJgYs162Uoq7DvNsLTL5Qjd1w9NnF8imMWgW6f084r_ne-f4QP0yvx-zjlcgRp07MqyHm/s800/75cocktail4171.jpg", "comment_count": 0 }, { "title": "sugarplum", "url": "https://cocktailvirgin.blogspot.com/2019/02/sugarplum.html", "published": "2019-02-03T08:00:00.000-05:00", "updated": "2019-02-03T08:00:02.233-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joseph Schwartz", "source": "Milk & Honey", "year": null }, "categories": [ "gin", "grapefruit juice", "grenadine" ], "ingredients": [ "2 oz Gin (Tanqueray)", "1 oz Grapefruit Juice", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Gin (Tanqueray)\n1 oz Grapefruit Juice\n1/2 oz Grenadine\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, I reach for Sasha Petraske's\nRegarding Cocktails\nbook and spotted Joseph Schwartz's variation on the\nBlinker\nthat he crafted at Milk & Honey. He dubbed this one the Sugarplum after the pet name of Joseph's wife given to her by her grandmother, and the text mentions that this recipe makes a great tequila variation. If it included the Blinker's classic raspberry syrup (instead of the general but flabby substitute of grenadine), it would be rather similar to the\nOrlando\nin\nPioneers of Mixing at Elite Bars\n. In the glass, the Sugarplum's bouquet showcased the grapefruit melding with the gin's juniper-pine aroma. Next, grapefruit and a dry berry note on the sip gave way to juniper, pomegranate, and grapefruit peel flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvhu7q_iYrjlX6qJnRy5D3HMpz3i-1BtPreYFtbmQlfQkYZH60DtwgfaBVXi-FLnd2ePMpVIt2b6ZWWdyY3E9mbrCjNrTP7vjsWZ51XFJNRxFdQjb88gEc6gr8l8j3tk3UHo_Xv2Ctts_/s320/sugarplum4174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvhu7q_iYrjlX6qJnRy5D3HMpz3i-1BtPreYFtbmQlfQkYZH60DtwgfaBVXi-FLnd2ePMpVIt2b6ZWWdyY3E9mbrCjNrTP7vjsWZ51XFJNRxFdQjb88gEc6gr8l8j3tk3UHo_Xv2Ctts_/s800/sugarplum4174.jpg", "comment_count": 0 }, { "title": ":: how to stay creative ::", "url": "https://cocktailvirgin.blogspot.com/2019/02/how-to-stay-creative.html", "published": "2019-02-03T16:08:00.000-05:00", "updated": "2019-07-14T10:32:35.764-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in March 2018, and slightly modified for publication here.\nOn a Facebook group that I am on, a bartender mentioned how they were considering a hotel bar job that offered good benefits but would severely limit their creativity, and they wondered how to deal with that aspect disappearing. While I will not cover the cost-benefit side of what a job like that can offer towards stability, insurance, and the like, I will focus more on how to stay creative when your job will not foster it or perhaps not even allow it. While I have been involved in bartender roles where I had partial control of menus ranging from a single menu item to the majority of the menu when I was the lead bartender, I have also been in positions where I had zero say in menu development. However, this did not stop me from crafting new libations at home and at work as well as providing guests with drink experiences not found on the menu.\nCreativity in bartending can be broken down into a few avenues. One is at work where the owners and managers can notice and appreciate your professional input whether through menu items, guest feedback, or social media. Second is for the guests who adore your work and seek out the nights that you work to experience your craft; this sort of one-on-one aspect can offer the bartender the greatest immediate gratification. And third is through fellow bartenders (as well as non-local drink enthusiasts) from exposure in competitions or trade blogs, magazines, and books. Overall, creativity within a drink itself can come from the ingredients, the vessel, the garnish, the name, as well as the story behind it, and all of this can help to break a bartender out of the factory production feel that the job can take on especially when it gets busy or the establishment is rather corporate.\nWhen someone questioned the importance of creativity, I commented on that thread that it can validate that you know your stuff, can think on the fly, and can do more than the menu and 50 classics. It is possible to get regulars who not only begin to trust you but seek you out for your creativity. Creativity does not have to be just menu items, but it certainly does help as a start especially if there is an expectation that you will contribute to the list for each revision. One of the thread posters suggested, “Cultivate your regulars and get them to trust you” in how to make your “bar into a playground.” I have found success in asking if there is anything on the menu that catches their fancy or whether they would like to go off menu for their next round (I rarely offer this for the first round unless it is a regular who has worked their way through the menu already). I follow up either with questions of what they are looking for or with drink idea suggestions based off their previous drink choice.\nIt was pointed out that jobs can expand through promotion to allow for more creativity, and I have definitely experienced this when a bar manager left and I had to fill their shoes. But creativity is not limited to your main job and your guests there. I have had good luck with guest bartending shifts at other bars across town -- both solo ones with my own menu or duo ones where two of us combine our talents to make a menu fitting a theme. Another thread contributor pushed the concept of competitions as an outlet to invent new drink ideas and perhaps get some notoriety and exposure. Many of these competitions weigh heavily on the creative side of things including the name and story in connection with their product in addition to the recipe and presentation.\nCreativity can be fostered outside of working in bars. Consider building up a home bar and utilize that as your tinkering lab. Even without guests in front of you, your recipes can find an audience through\nInstagram\n, blogging, or other avenues of social media.\nInstagram\n, apps like\nOnTheBar\n[edit: RIP] and\nBarNotes\n, and the like can also be utilized to amplify one-offs at work such that they reach drink makers across the globe as well as regulars who may come in and try your drinks in person. At some bars, we have been allowed a shift drink under a certain value, and it is possible to utilize this to let the creative juices flow for your own shift drink or one of your co-worker’s.\nBesides tinkering at home or at work, consider other outlets to get the mind going. I find that reading, traveling, going to conferences (including watching video replays of talks), listening to podcasts, browsing produce markets, and visiting other cocktail bars are great ways to get thinking about new avenues to explore. Writing down ideas whether on your phone or in a physical notebook will get the moment and thought captured; this will allow for a greater efficiency such as by reducing waste in exploring recipe ideas and will eliminate the need to create concepts\nde novo\n.\nOthers on that thread suggested focusing on the numerous ways that you can make the guest happy, but this can happen along with creativity as well. Creativity can boost a bartender’s self esteem by expanding the role into artist and thinker and by receiving praise and respect; moreover, the importance of this aspect of bartending can range from minor to crucial depending on the person. However, frequently, working at a creative cocktail bar comes at a cost of reduced earnings and benefits that can generally be accrued at volume or hotel establishments. Indeed, there are middle grounds and ways of letting your creative juices flow while not taking a hit financially.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7AhDADzB1J1xBSFMqfEVZhYKBOS9M8G0cpROiU3r1HMpKJvvXtAI8WEmrwWMBS-titD4Sq-brgGtAgd8-NhYvpzzSZTw4KYyXY9Y0mcy-peQx-Yops0Ikul1vCVlW8ReM9fDpLhY7600/s320/permholiday1311.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbCt_XaTgv6MnK1VTgPXx9EqzduMzRPcnAy8gDNPQx8zUpB_ru8PN3y1huAh1WVYoMdBy_df0gH4HmOauxXVhsG946FhXgBmyr5hUTpsxJ2hYjNXKCcFGCiZ6F5pVMzg4B188_7wpqHop/s320/turkeytiki3299.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7AhDADzB1J1xBSFMqfEVZhYKBOS9M8G0cpROiU3r1HMpKJvvXtAI8WEmrwWMBS-titD4Sq-brgGtAgd8-NhYvpzzSZTw4KYyXY9Y0mcy-peQx-Yops0Ikul1vCVlW8ReM9fDpLhY7600/s800/permholiday1311.jpg", "comment_count": 0 }, { "title": "mother of exiles", "url": "https://cocktailvirgin.blogspot.com/2019/02/mother-of-exiles.html", "published": "2019-02-04T08:00:00.000-05:00", "updated": "2019-02-04T08:00:10.483-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Nick Bennett", "source": "Porchlight", "year": null }, "categories": [ "amaro", "sherry", "whiskey", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Bonded Rye", "1 oz Jameson Irish Whiskey (Teeling's Small Batch)", "3/4 oz Meletti Amaro", "1/4 oz Amontillado Sherry (Lustau)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist and a cherry.", "body_text": "1 oz Rittenhouse Bonded Rye\n1 oz Jameson Irish Whiskey (Teeling's Small Batch)\n3/4 oz Meletti Amaro\n1/4 oz Amontillado Sherry (Lustau)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist and a cherry.\nIn my search to find enough Meletti recipes to make the purchase worthwhile, one recipe that kept popping up in\nRedbook\nand other sites was the Mother of Exiles by Nick Bennett. Nick crafted this tribute to a 1880s poem that helped raise money for the Statue of Liberty at Porchlight in New York City. That poem was the sonnet \"The New Colossus\" by Emma Lazarus; while the lines \"Give me your tired, your poor,/Your huddled masses yearning to breathe free,/The wretched refuse of your teeming shore\" became infamous, the previous stanza declared, \"A mighty woman with a torch, whose flame/Is the imprisoned lightning, and her name/MOTHER OF EXILES. From her beacon-hand/Glows world-wide welcome\". Perhaps the combination of ingredients here represents the Scottish, Irish, Italian, and Spanish settlers in this country (Scottish and Irish settled in Pennsylvania and were the driving force behind rye whiskey distillation). A similar assemblage was crafted by Brother Cleve in his\nUnion Cocktail\nto represent the immigrants to Somerville, MA, with Irish whiskey and Meletti Amaro being overlapping ingredients.\nThe Mother of Exiles greeted the nose with orange, caramel, vanilla, and floral aromas. Next, the amaro's caramel continued on into the sip, and the swallow followed things up with rye, softer Irish whiskey notes, nutty, violet, and bitter herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXxD9cBLZQrVd8Yb-0l-UqzBm17_mIPmR0iOtAlE9Tlxs26gfZqZb4aD28RVfFmv-DSpRmuFD3LPc9Un0Y4cDmOd5nJjegysQr3ffa-bmA3IXvh4i1JJJWpEnkXfCpTItIxGirubYObWF/s320/motherofexiles4177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXxD9cBLZQrVd8Yb-0l-UqzBm17_mIPmR0iOtAlE9Tlxs26gfZqZb4aD28RVfFmv-DSpRmuFD3LPc9Un0Y4cDmOd5nJjegysQr3ffa-bmA3IXvh4i1JJJWpEnkXfCpTItIxGirubYObWF/s800/motherofexiles4177.jpg", "comment_count": 0 }, { "title": "rumbold", "url": "https://cocktailvirgin.blogspot.com/2019/02/rumbold.html", "published": "2019-02-05T08:00:00.000-05:00", "updated": "2019-02-05T08:00:09.162-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Blair Fordelius", "source": "GoodSpiritsNews", "year": null }, "categories": [ "bitters (orange)", "dubonnet", "gin", "pimm's no. 1" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Tanqueray)", "3/4 oz Pimm's No. 1", "3/4 oz Dubonnet Rouge (Byrrh)", "3 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Plymouth Gin (Tanqueray)\n3/4 oz Pimm's No. 1\n3/4 oz Dubonnet Rouge (Byrrh)\n3 dash Regan's Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nWhile reading Jared Brown and Anistatia Miller's\nThe Deans of Drink\nbook about Harry Johnson and Harry Craddock, I spotted an interesting tribute drink to Harry Craddock. Technically the drink crafted by Blair Fordelius of\nGoodSpiritsNews\nwas in honor of Gilbert Rumbold who did the art deco illustrations to Craddock's 1930\nSavoy Cocktail Book\n. The combination of gin, Pimm's, and a bitter-herbal ingredient reminded me of the\nBlack Friar Tea\nwhile still retaining the feel of something from England in the 1930s (however, it reminds me more of recipes from the\nCafé Royal Cocktail Book\nmore than the\nSavoy Cocktail Book\nitself).\nIn the glass, the Rumbold welcomed the nose with orange and juniper notes. Next, grape and berry fruitiness on the sip led into gin and herbal flavors on the swallow with a quinine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69OXpr1fNittifxn0k06G9fPJwheZEXYdTIOWrvU5YIC5RPQKM2vQPwILdfcGxcDcrYMRWksoC4ifwiagRX3FB8MlYlAfSvf0emoOE6MCCipfnouDXK2UWxckRo_m7EZSQhT8TXqCSj85/s320/rumbold4178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69OXpr1fNittifxn0k06G9fPJwheZEXYdTIOWrvU5YIC5RPQKM2vQPwILdfcGxcDcrYMRWksoC4ifwiagRX3FB8MlYlAfSvf0emoOE6MCCipfnouDXK2UWxckRo_m7EZSQhT8TXqCSj85/s800/rumbold4178.jpg", "comment_count": 0 }, { "title": "bring me the horizon", "url": "https://cocktailvirgin.blogspot.com/2019/02/bring-me-horizon.html", "published": "2019-02-06T08:00:00.000-05:00", "updated": "2019-02-06T08:00:17.592-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Lani Kai", "year": 2011 }, "categories": [ "pimento dram", "rum", "rum (white)", "simple syrup (vanilla)", "vermouth (sweet)" ], "ingredients": [ "1 oz Denizen Aged White Rum", "1/2 oz Plantation Original Dark Overproof Rum (Plantation OFTD)", "1/4 oz Zacapa Rum", "1/2 oz Cocchi Vermouth", "1 tsp Don's Spices #2 (1/2 tsp each vanilla syrup + Hamilton's Allspice Dram)" ], "instructions": "Stir with ice and strain into a small wine glass (Nick & Nora glass).", "body_text": "1 oz Denizen Aged White Rum\n1/2 oz Plantation Original Dark Overproof Rum (Plantation OFTD)\n1/4 oz Zacapa Rum\n1/2 oz Cocchi Vermouth\n1 tsp Don's Spices #2 (1/2 tsp each vanilla syrup + Hamilton's Allspice Dram)\nStir with ice and strain into a small wine glass (Nick & Nora glass).\nTwo Wednesdays ago, I turned to Tom Sandham's 2012\nWorld's Best Cocktails\nfor a nightcap. There, I spotted in the rum section a recipe from Brian Miller that was aligned in spirit (albeit not in appearance) with the Tiki the Snow Away event that month. Brian created the Bring Me the Horizon for the Tiki Mondays with Miller nights at Lani Kai in Manhattan that ran from 2011 until the bar closed in 2012. Overall, the recipe reminded me of a 3-rum\nPirate's Cocktail\nthat substituted Don's Spices #2 for the bitters. Once prepared, the Bring Me the Horizon shared a rum funk, vanilla, and allspice nose. Next, caramel and grape mingled on the sip and led into the rum medley accented by allspice and vanilla flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-DWkQ_FxvIyyVn70h_E2qsxl13bFnUnttnyF-91uqlW8FVx2WHgqP_Q0GMWpCPvKAVH7VJVXzOvndB4XiF67lg7_dSya8JpXtf6L5-K0K4L8v4KdPTrZournbetcsN-N-HCMw0-GUS86/s320/bringmehorizon4180.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-DWkQ_FxvIyyVn70h_E2qsxl13bFnUnttnyF-91uqlW8FVx2WHgqP_Q0GMWpCPvKAVH7VJVXzOvndB4XiF67lg7_dSya8JpXtf6L5-K0K4L8v4KdPTrZournbetcsN-N-HCMw0-GUS86/s800/bringmehorizon4180.jpg", "comment_count": 0 }, { "title": "how do i compare", "url": "https://cocktailvirgin.blogspot.com/2019/02/how-do-i-compare.html", "published": "2019-02-07T08:00:00.000-05:00", "updated": "2019-02-07T08:00:05.107-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "build", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "*room temperature", "applejack", "benedictine", "bitters (other)", "cointreau", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Four Roses Yellow Label)", "3/4 oz Apple Brandy (Laird's Bonded)", "1/2 oz Benedictine", "1/4 oz Cointreau", "2 dash Apple Bitters (1 dash Bittermens Burlesque + 1 dash Regan's Orange)" ], "instructions": "Build in a glass, stir to mix", "body_text": "3/4 oz Bourbon (Four Roses Yellow Label)\n3/4 oz Apple Brandy (Laird's Bonded)\n1/2 oz Benedictine\n1/4 oz Cointreau\n2 dash Apple Bitters (1 dash Bittermens Burlesque + 1 dash Regan's Orange)\nBuild in a glass, stir to mix\nwithout\nice, and garnish with orange oil from a twist. Note: This is a room temperature cocktail.\nAfter my work shift two Thursdays ago, I ventured into Sother Teague's\nI'm Just Here for the Drinks\nbook where I spotted his How Do I Compare recipe. The drink is a room temperature \"cocktail\" called a Scaffa that fails to be cocktail for it lacks the water component in the 1806 formula of spirit, sugar, bitters, and water. Classic Scaffas such as Frank Meier's 1934\nRum Scaffa\nfrequently called for Benedictine, and I have found orange liqueurs to work well too such as in the\nOrange Scaffa\n. Here, the How Do I Compare utilizes both, and the name is in reference to comparing apples to oranges or apple brandy plus bitters and Cointreau, respectively. To round out the mix, Sother split the base spirit with Bourbon, and to answer the naming question, he responded, \"How do I compare apples to oranges? I don't. I just drink them.\"\nIn the glass, the orange element greeted the senses through the orange oil from a twist. Next, apple and the whiskey's malt filled the sip, and Bourbon and apple flavors were joined by orange-herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6alZKv3XNuLNt6jwgaqIojDiH74xAArt2OM31ZlA9lsWf2CkUrQr-cHpcTOaB7-5kKNKYy0W42qOs5byombxFBWb-gEdRK6Iri04P60_A-uX6AE3MASR18GbYTqeA4YGENUmSr1dagTb/s320/howdoicompare4183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6alZKv3XNuLNt6jwgaqIojDiH74xAArt2OM31ZlA9lsWf2CkUrQr-cHpcTOaB7-5kKNKYy0W42qOs5byombxFBWb-gEdRK6Iri04P60_A-uX6AE3MASR18GbYTqeA4YGENUmSr1dagTb/s800/howdoicompare4183.jpg", "comment_count": 0 }, { "title": "grog mutiny", "url": "https://cocktailvirgin.blogspot.com/2019/02/grog-mutiny.html", "published": "2019-02-08T08:00:00.000-05:00", "updated": "2019-02-08T08:00:12.636-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "BarNotes", "year": null }, "categories": [ "averna", "cream", "cynar", "egg", "rum", "scotch", "sherry" ], "ingredients": [ "3/4 oz Scotch (Famous Grouse)", "3/4 oz Rum (Coruba)", "3/4 oz Lustau East India Solera Sherry (3 parts Lustau Amontillado to 1 part Oxford Pedro Ximenez)", "3/4 oz Cynar or Averna", "3/4 oz Cream", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a glass, and garnish with Angostura Bitters.", "body_text": "3/4 oz Scotch (Famous Grouse)\n3/4 oz Rum (Coruba)\n3/4 oz Lustau East India Solera Sherry (3 parts Lustau Amontillado to 1 part Oxford Pedro Ximenez)\n3/4 oz Cynar or Averna\n3/4 oz Cream\n1 Whole Egg\nShake once without ice and once with ice, strain into a glass, and garnish with Angostura Bitters.\nTwo Fridays ago, I decided to make an Egg Nog that I had spotted on\nBarNotes\ncalled the Grog Mutiny. I had held off since I had not replaced my Lustau East India Solera Sherry that the recipe specified, but this time, I took my own advice that I wrote into\nBoston Cocktails: Drunk & Told\nto use 3 parts amontillado/oloroso sherry to 1 part Pedro Ximenez to replicate a cream sherry such as East India Solera. For the Averna or Cynar option, I considered Averna for it paired well with Scotch in the Egg Nog\nA Drunk in a Midnight Choir\n, but I wanted to change gears and take the Cynar route instead. I had forgotten that I had just mixed a Scotch Egg Nog with Cynar recently, the\nBarnaby Jones\n, and had already created one myself, the\nWait Until Spring\n, four years ago.\nThe Grog Mutiny was created by New York City bartender Rafa Garcia Febles, and he named it around the circumstances at the West Point Military Academy over Christmas 1826. That year, the Eggnog Riot or the Grog Mutiny occurred where one-third of the students rioted after dipping too heavily into eggnog laced with smuggled-in whiskey at a party; read more about it in this\nSmithsonian\narticle\n. Once the tribute was prepared, the Grog Mutiny welcomed the senses with a cinnamon and clove aroma. Next, a creamy grape and caramel sip gave way to Scotch and funky rum on the swallow with a hint of nuttiness and funky herbal amaro on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7rzQXeoY2FPVZYR9hDQxlDoICztkhysyTlb2OWV8CVlO-rbAQPt38rXkX8IzYkVnt8cpwmt-yUlaDOupvVcHyDWioFvaZDpr2wv9X23hhDvtt26p05-JmyS2Cg3cMHmduxlYEygTm2H1/s320/grogmutiny4186.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7rzQXeoY2FPVZYR9hDQxlDoICztkhysyTlb2OWV8CVlO-rbAQPt38rXkX8IzYkVnt8cpwmt-yUlaDOupvVcHyDWioFvaZDpr2wv9X23hhDvtt26p05-JmyS2Cg3cMHmduxlYEygTm2H1/s800/grogmutiny4186.jpg", "comment_count": 0 }, { "title": "devil's mustache", "url": "https://cocktailvirgin.blogspot.com/2019/02/devils-mustache.html", "published": "2019-02-09T08:00:00.000-05:00", "updated": "2019-02-09T08:00:02.931-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Florian Minier", "source": "Haddington's", "year": 2011 }, "categories": [ "bitters (orange)", "cynar", "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "1/2 oz Cynar", "1/2 oz Lime Juice", "1/4 oz Simple Syrup", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist. Note: the recipe I found stated stirring, but both photos of the drink that I spotted online were frothy as if shaken.", "body_text": "2 oz Mezcal (Fidencio)\n1/2 oz Cynar\n1/2 oz Lime Juice\n1/4 oz Simple Syrup\n2 dash Orange Bitters (Regan's)\nShake with ice, strain into a cocktail glass, and garnish with an orange twist. Note: the recipe I found stated stirring, but both photos of the drink that I spotted online were frothy as if shaken.\nTwo Saturdays ago, I made another drink that I had spied on\nBarNotes\ncalled the Devil's Mustache. This mezcal-Cynar Sour was created at Haddington's in Austin, Texas, circa 2011, and it was attributed to Florian Minier there and to Austin bartender Wesley Borden in\nTasting Panel\nmagazine (albeit with no bitters, and with agave syrup and lemon instead of simple syrup and lime). Evidence supporting the\nBarNotes\n' story was that the information was provided by another bartender at Haddington's with the comment that it was \"created by Florian Minier... who word has it had a phenomenal mustache.\" Made that way, the Devil's Mustache offered up an orange, funky herbal, and smoke bouquet to the nose. Next, lime mingled with caramel on the sip, and the swallow showcased smoky agave melding into Cynar's herbal flavors and finished with mineral and citrus notes. Overall, the cocktail joined the collection here of other smoke-forward Devil's drinks such as the\nDevil's Soul\nand the\nDevil's Backbone\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirtLQBBTjeb_WejAmyagRgKdl4fuKCifT9fbg06XDAo62ZxfBqY_-Bw0ApOMI7bO_E6I6TM6Xuy2mE9fdL_AkhwMIv33vIVlap6TEYXHQOsqcApj_yD3hYKk0RNMOysg08DaOYVDhz4AI/s320/devilsmustache4188.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirtLQBBTjeb_WejAmyagRgKdl4fuKCifT9fbg06XDAo62ZxfBqY_-Bw0ApOMI7bO_E6I6TM6Xuy2mE9fdL_AkhwMIv33vIVlap6TEYXHQOsqcApj_yD3hYKk0RNMOysg08DaOYVDhz4AI/s800/devilsmustache4188.jpg", "comment_count": 1 }, { "title": "sacre bleu", "url": "https://cocktailvirgin.blogspot.com/2019/02/sacre-bleu.html", "published": "2019-02-10T08:00:00.000-05:00", "updated": "2019-02-10T08:00:07.336-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Simon Ford", "source": "Wolfe's", "year": 2009 }, "categories": [ "absinthe", "bitters (Peychaud's)", "cognac", "cointreau", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Martell Cognac (Courvoisier VS)", "3/4 oz Sweet Vermouth (Cocchi)", "2 bsp Cointreau (1/4 oz)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass pre-rinsed with Pernod Absinthe, and garnish with an orange twist (orange oil, discard twist). Stir Your Soul", "body_text": "1 1/2 oz Martell Cognac (Courvoisier VS)\n3/4 oz Sweet Vermouth (Cocchi)\n2 bsp Cointreau (1/4 oz)\n2 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass pre-rinsed with Pernod Absinthe, and garnish with an orange twist (orange oil, discard twist).\nTwo Sundays ago, I reached for the\nStir Your Soul\nbook that contained most of the recipes served at the 2009 Tales of the Cocktail event. There, I was lured in by the Sacre Bleu crafted by Simon Ford for a spirited dinner held at Wolfe's in New Orleans that week. The Sacre Bleu was a Cognac Sazerac like the original version before\nPhylloxera\nforced bartenders into making it a rye whiskey drink, and the orange liqueur reminded me of Gaz Regan's Sazerac riff,\nLa Tour Eiffel\n. Moreover, the brandy, vermouth, orange liqueur, and bitters triggered thoughts of Robert Hess'\nBlack Feather\nthat we discovered either on his\nDrinkBoy\nblog or in his\nEssential Bartender's Guide\nbook back in 2007 or so.\nOnce built, the Sacre Bleu cursed our nose with orange and anise aromas with some darker notes from either the Cognac or sweet vermouth. Next, the grape-driven sip gave way to brandy and orange flavors melding together on the swallow with accents from anise spice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9mw-Z4U8kXK0fQTDUcT3q9fxiX4NriFzCYL_UnEyluZS5au8uShkIfWn7jRrxilZUyjLCwtxyoGDohSTFC-UbfEAQZdVT4s4_EsgiwCNo9wbnDT1bKtdnPiP2ssGzRDUD5W6KdoVnaOx/s320/sacrebleu4191.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9mw-Z4U8kXK0fQTDUcT3q9fxiX4NriFzCYL_UnEyluZS5au8uShkIfWn7jRrxilZUyjLCwtxyoGDohSTFC-UbfEAQZdVT4s4_EsgiwCNo9wbnDT1bKtdnPiP2ssGzRDUD5W6KdoVnaOx/s800/sacrebleu4191.jpg", "comment_count": 0 }, { "title": "serious moonlight", "url": "https://cocktailvirgin.blogspot.com/2019/02/serious-moonlight.html", "published": "2019-02-11T08:00:00.000-05:00", "updated": "2019-02-11T08:00:00.132-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nick Elezovic", "source": "Diamond Dogs", "year": null }, "categories": [ "bitters (other)", "chartreuse (green)", "egg white", "honey", "lemon juice", "pisco" ], "ingredients": [ "1 1/2 oz Pisco Caravedo Ancholado (Encanto)", "1/2 oz Green Chartreuse", "1/2 oz Honey Syrup", "3/4 oz Lemon Juice", "3/4 oz Egg White (1 Egg White)" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with 3 drop Bittermens Burlesque Bitters.", "body_text": "1 1/2 oz Pisco Caravedo Ancholado (Encanto)\n1/2 oz Green Chartreuse\n1/2 oz Honey Syrup\n3/4 oz Lemon Juice\n3/4 oz Egg White (1 Egg White)\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with 3 drop Bittermens Burlesque Bitters.\nTwo Mondays ago, I was excited that the\nAlcoholProfessor\nblog had published their\ntribute to David Bowie\nwith a cocktail retrospective that contained my\nLife On Mars\n. The recipe that caught my eye first was the Serious Moonlight that Nick Elezovic of Diamond Dogs in Astoria crafted based on Bowie's 1983 hit \"Let's Dance,\" and the thought of a\nPisco Sour\nwith honey and Chartreuse as sweeteners seemed delightful.\nOnce prepared, the Serious Moonlight shined like the celestial object but projected Green Chartreuse's herbal aromas to the nose. Next, a creamy lemon and honey sip gave way to pisco and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDmC250a8Amgyn3ioaZkqwwGy143H05JtapD-No5re0On_I1x4nC8B7pf-mtDroAQ7ZOkLCz1vsRWESuAZInLnaP8MHQeLwICwN69dUuO7z7TeacMyP7z8foFk9GzVQ1n_XUu4PNlEh8-/s320/seriousmoonlight4192.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDmC250a8Amgyn3ioaZkqwwGy143H05JtapD-No5re0On_I1x4nC8B7pf-mtDroAQ7ZOkLCz1vsRWESuAZInLnaP8MHQeLwICwN69dUuO7z7TeacMyP7z8foFk9GzVQ1n_XUu4PNlEh8-/s800/seriousmoonlight4192.jpg", "comment_count": 0 }, { "title": "morton house", "url": "https://cocktailvirgin.blogspot.com/2019/02/morton-house.html", "published": "2019-02-12T13:00:00.000-05:00", "updated": "2019-02-12T13:00:04.872-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "creme de noyaux", "scotch", "vermouth (dry)" ], "ingredients": [ "2/3 Black & White Scotch (1 1/2 oz Famous Grouse)", "1/3 French Vermouth (3/4 oz Noilly Prat Dry)", "1 dash Crème de Noyaux (1/4 oz Tempus Fugit)", "1 dash Bokers or Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Black & White Scotch (1 1/2 oz Famous Grouse)\n1/3 French Vermouth (3/4 oz Noilly Prat Dry)\n1 dash Crème de Noyaux (1/4 oz Tempus Fugit)\n1 dash Bokers or Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I returned home from a bonus shift at work in need of a nightcap. For a solution, I searched my way through\nPioneers of Mixing at Elite Bars: 1903-1933\nuntil I found the Morton House that came across like a Scotch\nBrooklyn\nwith noyaux in place of the similarly nutty Maraschino. That book also had the\nParisian\nwhich was a Cognac Brooklyn with noyaux subbing in place of the Picon. As for the name, I was a bit flummoxed for there are many famous Morton Houses. The most famous is probably the 1872 book of that title published by Christian Reid, and the most interesting is an 1890s farmhouse that has been declared one of the most haunted places in America (albeit, the hauntings began after the recipe was created).\nIn the glass, there was less uncertainty for the mix provided a nutty aroma in a fruity-vanilla sort of way. Next, a dry malt-laden sip shifted into Scotch flavors and dark orange melding into nutty stonefruit pits on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh057s5b04INOq5Szyj8JoTgf5IvHt5-iYwhvlLh2L37u5a5i9voSjXh3IjOJj8RXP-y5knJaBqhBCBAYV3B7FmsOcau_lmr_qgdfPXBScGsr9mJ6dzB6vZeicgc8ssvWJPLXz70G6xK61b/s320/mortonhouse4196.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh057s5b04INOq5Szyj8JoTgf5IvHt5-iYwhvlLh2L37u5a5i9voSjXh3IjOJj8RXP-y5knJaBqhBCBAYV3B7FmsOcau_lmr_qgdfPXBScGsr9mJ6dzB6vZeicgc8ssvWJPLXz70G6xK61b/s800/mortonhouse4196.jpg", "comment_count": 0 }, { "title": "el nino", "url": "https://cocktailvirgin.blogspot.com/2019/02/el-nino.html", "published": "2019-02-13T08:00:00.000-05:00", "updated": "2019-02-13T08:00:04.037-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": null, "attribution": { "creator": "Lynnette Marrero", "source": "Tales of the Cocktail: Stir Your Soul", "year": 2009 }, "categories": [ "bitters (Angostura)", "herbsainte", "lemon juice", "pineapple syrup", "rum", "rum (white)" ], "ingredients": [ "1 oz Zacapa 23 Rum (Diplomatico Riserva Exclusiva)", "1 oz Oronoco Rum (Uruapan Charanda Blanco)", "1 oz Pineapple Syrup", "1 oz Lemon Juice" ], "instructions": "Rinse Herbsaint (1 bsp included in mix) Whip shake, pour into a glass (Tiki mug), fill with crushed ice, and garnish with bitters (Angostura) and a pineapple leaf (omit). Stir Your Soul", "body_text": "1 oz Zacapa 23 Rum (Diplomatico Riserva Exclusiva)\n1 oz Oronoco Rum (Uruapan Charanda Blanco)\n1 oz Pineapple Syrup\n1 oz Lemon Juice\nRinse Herbsaint (1 bsp included in mix)\nWhip shake, pour into a glass (Tiki mug), fill with crushed ice, and garnish with bitters (Angostura) and a pineapple leaf (omit).\nOn Wednesday two weeks ago, I wanted to get one more drink in for Tiki the Snow Away month, and I found the perfect recipe in the 2009 Tales of the Cocktail\nStir Your Soul\nbook. The libation that caught my eye was the El Nino crafted by Lynnette Marrero for a \"Sugarcane Spirits from Around the World\" talk that year. The Orinoco Rum called for in the recipe has been discontinued sometime over the last decade, but it was a white Brazilian rum consisting of molasses rum and cachaça; as a substitute, I selected the mezican Uruapan blend of molasses and sugarcane juice distillates that probably falls in the same ballpark. Once prepared, the El Nino shared a clove and allspice bouquet to the nose. Next, caramel from the dark rum was brightened by the lemon juice on the sip, and the swallow showcased a mix of funky and dark rum notes along with pineapple and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wymAfLwHk2WS0jW9rqZH17ErJph97TdtK7eFyDY9v6Yqa9zoLr5GHX8gLFubPgY2oLuCKxeOyMf0kARO7U9LN1LRviH4pMzyr29_wkIMcDateFJbFHehfgVzJmu6sgPac5OujHUDeBbk/s320/elnino4198.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wymAfLwHk2WS0jW9rqZH17ErJph97TdtK7eFyDY9v6Yqa9zoLr5GHX8gLFubPgY2oLuCKxeOyMf0kARO7U9LN1LRviH4pMzyr29_wkIMcDateFJbFHehfgVzJmu6sgPac5OujHUDeBbk/s800/elnino4198.jpg", "comment_count": 0 }, { "title": "i love you like a punch in the head", "url": "https://cocktailvirgin.blogspot.com/2019/02/i-love-you-like-punch-in-head.html", "published": "2019-02-14T08:00:00.000-05:00", "updated": "2019-02-14T08:00:05.946-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Beckaly Franks", "source": "the Pontiac", "year": null }, "categories": [ "becherovka", "bitters (aromatic)", "egg white", "lemon juice", "mezcal", "simple syrup", "tequila" ], "ingredients": [ "3/4 oz Tequila (Cimarron Blanco)", "3/4 oz Mezcal (Fidencio)", "3/4 oz Lemon Juice", "1 tsp Becherovka (1/4 oz)", "1/2 oz 2:1 Simple Syrup (3/4 oz 1:1)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with bitters (Jerry Thomas Decanter) and grapefruit oil from a twist.", "body_text": "3/4 oz Tequila (Cimarron Blanco)\n3/4 oz Mezcal (Fidencio)\n3/4 oz Lemon Juice\n1 tsp Becherovka (1/4 oz)\n1/2 oz 2:1 Simple Syrup (3/4 oz 1:1)\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with bitters (Jerry Thomas Decanter) and grapefruit oil from a twist.\nTwo Thursdays ago, I was excited about trying a recipe from a new book, namely Clair McLafferty's\nRomantic Cocktails: Craft Cocktail Recipes for Couples, Crushes, and Star-Crossed Lovers\n; I was sent the book as a thank you for my contribution of the\nQueen of the Lava Beds\nfor the section on drinks for two. The one I selected was the I Love You Like a Punch in the Head by Beckaly Franks at the Pontiac in Hong Kong that appeared like an agave egg white Sour spiced with Becherovka. The name also worked perfectly with the glass that I purchased at the Central Square Good Will store earlier in the day for $1.99 -- namely, a Richard Jolley creation that he did for Bombay Sapphire back in 1996!\nEntertainingly, the two week delay in my blog posting lined up with today being Valentine's Day, so here is one for the lovers even if the name shows signs of dysfunction. On the nose, the I Love You proffered clove, cinnamon, grapefruit, and hints of smoke. Next, a creamy lemon sip bobbed and weaved into smoky agave and hints of cinnamon, clove, and ginger on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwjbrIf0AyzT4j5bq0kDhR_WPPvYFZgTwWXHdsA3qjV2pMy3dK7MxQFnWowHOlxksqqXT0as8T9cdaes0r9Vn5bdMkBV4e8WYFnqUF8D9VnwAxxvX9q0RQ6teGGC_4g5v_UXtcP2niI4l/s320/lovepunchhead.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwjbrIf0AyzT4j5bq0kDhR_WPPvYFZgTwWXHdsA3qjV2pMy3dK7MxQFnWowHOlxksqqXT0as8T9cdaes0r9Vn5bdMkBV4e8WYFnqUF8D9VnwAxxvX9q0RQ6teGGC_4g5v_UXtcP2niI4l/s800/lovepunchhead.jpg", "comment_count": 0 }, { "title": "tantris sidecar", "url": "https://cocktailvirgin.blogspot.com/2019/02/tantris-sidecar.html", "published": "2019-02-15T08:00:00.000-05:00", "updated": "2019-02-15T08:00:00.863-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Audrey Saunders", "source": "Pegu Club", "year": null }, "categories": [ "calvados", "chartreuse (green)", "cognac", "cointreau", "lemon juice", "pineapple juice", "simple syrup" ], "ingredients": [ "1 oz Cognac (Courvoisier VS)", "1/2 oz Calvados (Boulard VSOP)", "1/2 oz Cointreau", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1/4 oz Pineapple Juice", "1/4 oz Green Chartreuse" ], "instructions": "Shake with ice and strain into a cocktail glass half rimmed with sugar; some recipes include a lemon twist so I did too.", "body_text": "1 oz Cognac (Courvoisier VS)\n1/2 oz Calvados (Boulard VSOP)\n1/2 oz Cointreau\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1/4 oz Pineapple Juice\n1/4 oz Green Chartreuse\nShake with ice and strain into a cocktail glass half rimmed with sugar; some recipes include a lemon twist so I did too.\nI recently saw a reference to Audrey Saunder's Tantris Sidecar that she created at the Pegu Club, and I decided to revisit it. I returned to my pre-blog\nLiveJournal\nand was reminded that I made this shortly after reading about it in Chuck Taggart's\nblog post\nin 2007; therefore, I am utilizing that recipe here. Chuck described the concept as, \"This takeoff on the sidecar turns the brandy into a Cognac-Calvados blend, the Cointreau into an orange-herb blend, and the lemon juice into a lemon-pineapple blend, maintaining the original character of the drink but adding many layers of additional flavors.\" Robert Simonson wrote about this riff in his\nA Proper Drink\nbook, and he described in greater detail how Audrey broke down the juice component into primary and secondary acids of lemon and pineapple, respectively. Besides dividing the Cognac into a 2:1 mix with apple brandy, she split the orange liqueur with Chartreuse to add herbal notes in a way that reminds me of David Embury's\nKnight\n. Finally, the combination needed to be softened, so simple syrup was included \"to add the fat.\"\nThe Tantris Sidecar welcomed the nose with aged grape and apple brandy aromas accented by orange and bright lemon notes. Next, a lemony sip drove into Cognac, Calvados, pineapple, orange peel, and Chartreuse's herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqchg99z3fpx9WXyybfs8oTS1RlHtV0xcroUpBMWjJ65k4VtFVpBqM_uEdfq3r5HRbSWcPG9QkEdmEhB6PzxnqkK2NXy9bWQ0XUsW94sSKThKBF1Mx9M8m6sWfo2pp1CtmiLOSfBjmyEFl/s320/tantrissidecar4203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqchg99z3fpx9WXyybfs8oTS1RlHtV0xcroUpBMWjJ65k4VtFVpBqM_uEdfq3r5HRbSWcPG9QkEdmEhB6PzxnqkK2NXy9bWQ0XUsW94sSKThKBF1Mx9M8m6sWfo2pp1CtmiLOSfBjmyEFl/s800/tantrissidecar4203.jpg", "comment_count": 0 }, { "title": ":: cost-free hospitality ::", "url": "https://cocktailvirgin.blogspot.com/2019/02/cost-free-hospitality.html", "published": "2019-02-15T11:20:00.000-05:00", "updated": "2019-07-14T10:32:25.111-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in June 2017, and slightly modified for publication here.\nIn a previous job, I was spoiled with a considerable comp tab per bartender per shift as well as certain bottles that we were allowed to pour without charge since liquor companies made deals like “buy 10 cases and get 4 for free.” This allowed us to treat regulars, industry folk, and cool guests to gifts that both increased their enjoyment of their visit as well as added to our tip pool. This was not even considered stealing from the house since it was approved by management. In a later position in a small, young restaurant, we were not as free to comp food or drink or give away pours. For solutions to improve my guests’ experiences, I looked around town to observe some tricks of the trade that didn’t cost the house a dime.\nOne of the consummate barmen in the city used to own his own place downtown before he sold it off to focus on his other restaurant partnerships. Despite not having an amazing spirits selection, complex cocktail lists, or a cutting edge beer program, the place was rather popular, and I frequently was content to drink a few High Lifes and watch the magic. This barman was an expert in remembering people’s names and figuring out what would make them happy. Many of them were his signature stock tricks like when someone got up to go for a smoke, he would fill a shaker tin with ice to chill their bottle of beer as if it were wine service for a nice bottle of white or bubbles. Other times, it was a warm handshake and an inquiry into how one’s job was going; this sincere act was extra meaningful at times when one needed an ear or it felt like everyone else just wanted to talk about themselves. Knowing people’s drink orders and asking if that was what they wanted not only saved time, but it made people feel like true regulars. I think the best moment was when I was walking down the stairs one evening, and this bartender immediately took note, quieted the bar, and announce, “Everyone: Fred Yarm is here.” This declaration was followed by a round of applause from the bar patrons. It was surreal, but this act made me feel that this place was special and a welcoming home. Moreover, even 5 years later, this moment still makes my list of most memorable bar experiences both here and in my travels.\nAt a larger establishment across the city, there is a different style of hospitality. There, the food and drink are rather noteworthy, but this was not where they stopped. True, they certainly utilize their ability to comp a round of drinks or send out a complementary appetizer or dessert, but those good deeds are less memorable over time (and sometimes not even noticed unless the bartender pointed that out the removed drink round during the bill presentation). What sets them apart is how the bar team and the restaurant approach hospitality seriously. There is allegedly a database of guest names, photos from social media, their likes, their dietary restrictions, and drink preferences so that they can better cater to their return guests; apparently, they are required to study this data collection so that they can react instantaneously. But to their first timers and even their return guests, they take extra steps to make nights special. One thing they do when guests mention that they will soon be closing out is to ask where they are going next. For the indecisive, they offer recommendations, but for those with plans, they will do every effort to set them up at the next stop. Often, they will call ahead and do their best to reserve seats for them as well as try to connect with the bartender or manager on duty to make sure that these guests get the VIP treatment there.\nOther things that I have experienced across town include bartenders taking out special vintage glassware for guests who were really into cocktails as well as increasing their garnish game on off-list requests and bartender’s choice requests. Other times, it was the absurd that stood out. At one bar, we were playing the dice game 1-4-24, and the bartender came by and provided a gamer’s dice box to control the rolls. In addition, to make things more interesting, he offered up a mask from their collection of wares behind the bar such that the loser of each round had to wear this monkey mask for the following game round. At several other establishments, it was being taken on a tour of the downstairs wine and spirits room or of the kitchen in response to our curiosity about the place’s layout or other. At one brewpub, it was the brewer seeking me out and giving me a tour of the brewing facility upon hearing about my enthusiasm about beer.\nEven if your establishment allows you to pamper your guests with freebies, consider the many ways that can be conjured up to make a guest’s experience all the more memorable by being their advocate and figuring out what would best suit their needs. Many of these cost the restaurant nothing and stand out in a guest’s mind longer than a free shot of amaro at the end (although those are generally appreciated in my book). Restaurateur Danny Meyer declared, “The most important thing you can do is make the distinction between customer service and guest hospitality. You need both things to thrive, but they are completely different.” Looking out for how to make your guest’s night special is above and beyond just providing them with what they ask for, but by figuring out what they might need or want without them asking for it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOubF1aLb3z3cx21fKKMRAjCicT1kc-OKJZ5FlDuASS4RqWtJqrZCJVTcUmyGV4iFlPo5eWUt9nZkvKQ0PzCG0cVZMeKYNaM9AHB8e_7WnxWXVed5bDyNGcuCs82-ATaW9jLocdoX4VQaj/s320/tonyi_trina0315.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0AwHRedQVtSJW3rBkNzUNDpWRDT5i8hk5loem4upI6Lhcv9QadZDR6avCSwTR5qO42WWgMDQHjkulfO8Fm6x0AToy6TOVQIDUAL-MH6ep75iztSXmKktv7NT9DUqaHT3YF_NZ68Nb_bQ/s320/fredmonkeymask.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOubF1aLb3z3cx21fKKMRAjCicT1kc-OKJZ5FlDuASS4RqWtJqrZCJVTcUmyGV4iFlPo5eWUt9nZkvKQ0PzCG0cVZMeKYNaM9AHB8e_7WnxWXVed5bDyNGcuCs82-ATaW9jLocdoX4VQaj/s800/tonyi_trina0315.jpg", "comment_count": 0 }, { "title": "death's comeback", "url": "https://cocktailvirgin.blogspot.com/2019/02/deaths-comeback.html", "published": "2019-02-16T08:00:00.000-05:00", "updated": "2019-02-16T08:00:10.841-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Spencer Warren", "source": "Embury", "year": null }, "categories": [ "absinthe", "aperol", "gin", "lime juice", "simple syrup", "st. germain" ], "ingredients": [ "3/4 oz Bluecoat Gin (Tanqueray)", "3/4 oz St. Germain (St. Elder)", "3/4 oz Aperol", "1/2 oz Lime Juice (3/4 oz)", "1/4 oz Simple Syrup (omit)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with 3 drop absinthe (St. George).", "body_text": "3/4 oz Bluecoat Gin (Tanqueray)\n3/4 oz St. Germain (St. Elder)\n3/4 oz Aperol\n1/2 oz Lime Juice (3/4 oz)\n1/4 oz Simple Syrup (omit)\nShake with ice, strain into a cocktail coupe, and garnish with 3 drop absinthe (St. George).\nAfter a late, busy night of work, I reached for\nPittsburg Drinks\nand spotted a\nCorpse Reviver #2\nriff that seemed perfect for my near corpse-like tiredness. The recipe was the Death's Comeback created by Spencer Warren of Embury in Pittsburg, and the combination of gin, St. Germain, Aperol, and citrus reminded me of Paul Clarke's\nDunniette\n. Moreover, the gin, elderflower, citrus, and absinthe aspects made me think fondly of Sam Ross'\nSunflower\n. In the glass, the Death's Comeback shared an anise and floral bouquet to the nose. Next, lime, pear, and orange notes filled the sip, and the swallow transmitted gin, orange, grapefruit, and rhubarb flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7thtGUM6JeUgrSgL6mbyvwqjemPngUJ8o-B-tHrZdnUW55Cd22Sp0QYL7OER3UJO2-ARVw31EOaqGvCc1rT2WoCu-WhhdRV0TWhFMJ2ymxdfT2Qfm92xIllvcTcNcZO8fZ124sovyWAg/s320/deathscomeback4206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7thtGUM6JeUgrSgL6mbyvwqjemPngUJ8o-B-tHrZdnUW55Cd22Sp0QYL7OER3UJO2-ARVw31EOaqGvCc1rT2WoCu-WhhdRV0TWhFMJ2ymxdfT2Qfm92xIllvcTcNcZO8fZ124sovyWAg/s800/deathscomeback4206.jpg", "comment_count": 1 }, { "title": "lion's paw", "url": "https://cocktailvirgin.blogspot.com/2019/02/lions-paw.html", "published": "2019-02-17T08:00:00.000-05:00", "updated": "2019-02-17T08:00:03.822-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "the Baldwin Bar", "year": null }, "categories": [ "#sichuan-garden2", "lime juice", "orgeat", "pimento dram", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Maker's Mark Bourbon", "1 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Orgeat", "2 dash Allspice Dram" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with mint sprigs and an ice shell with edible flowers.", "body_text": "1 1/2 oz Maker's Mark Bourbon\n1 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Orgeat\n2 dash Allspice Dram\nShake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with mint sprigs and an ice shell with edible flowers.\nFor Superbowl Sunday two weeks ago, we wanted to support a bar lacking a television set, so we headed up to the Baldwin Bar in Woburn. For a first drink, I asked for the Lion's Paw which was their riff on the 1937\nLion's Tail\n. The riff included additional notes of orgeat akin to the\nA Tale of Two Kitties\nas well as cinnamon to take things in a Tiki direction akin to the\nPoison Dart\n.\nWhen the Lion's Paw arrived, even people on the other side of the bar were commenting on how beautiful the drink looked. After that first impression, I was greeted by a mint aroma from the garnish. Next, a creamy lime and malt sip roared into whiskey, almond, cinnamon, and allspice flavors on the swallow. Definitely this riff was much less stark and aggressive than the classic given the addition of orgeat and cinnamon and the reduction of allspice dram.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLm0wwJk4fGOwm6GL-EC_pY_E228px7JjRx7Tyvu5OYyCXaOH1PUx_t2KBQcyX90ygBkD-bLvEOBVMN4n2s67mquU4eDRZwSZhRenHpVJvWsDp5hHMwqotl3Fl9p4iCQVN1mc3ese83-fL/s320/lionspaw4207.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLm0wwJk4fGOwm6GL-EC_pY_E228px7JjRx7Tyvu5OYyCXaOH1PUx_t2KBQcyX90ygBkD-bLvEOBVMN4n2s67mquU4eDRZwSZhRenHpVJvWsDp5hHMwqotl3Fl9p4iCQVN1mc3ese83-fL/s800/lionspaw4207.jpg", "comment_count": 0 }, { "title": "the french connection", "url": "https://cocktailvirgin.blogspot.com/2019/02/the-french-connection.html", "published": "2019-02-18T08:00:00.000-05:00", "updated": "2019-02-18T08:00:01.748-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Baldwin Bar", "year": null }, "categories": [ "#sichuan-garden2", "bitters (Angostura)", "bitters (aromatic)", "cognac", "creme de banane", "gum syrup", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Baldwin Bar's Private Cask of Plantation Trinidad 2009 Rum", "1 oz Pierre Ferrand Premier Cru Cognac", "1 tsp Lustau East India Solera Sherry", "1 tsp Crème de Banana", "1 tsp Gomme Syrup", "2 dash \"Tango Bitters\" (1 dash each Bittermens Tiki and Angostura)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with 2 lemon twists. Note: the three 1 tsp ingredients were equal parts in a 1/2 oz pour of the mix (and in a previous version were 1/4 oz each).", "body_text": "1 1/2 oz Baldwin Bar's Private Cask of Plantation Trinidad 2009 Rum\n1 oz Pierre Ferrand Premier Cru Cognac\n1 tsp Lustau East India Solera Sherry\n1 tsp Crème de Banana\n1 tsp Gomme Syrup\n2 dash \"Tango Bitters\" (1 dash each Bittermens Tiki and Angostura)\nStir with ice, strain into a rocks glass with ice, and garnish with 2 lemon twists. Note: the three 1 tsp ingredients were equal parts in a 1/2 oz pour of the mix (and in a previous version were 1/4 oz each).\nThe cocktail that Andrea selected at the Baldwin Bar two Sundays ago was the French Connection that featured the bar's recent purchase of a barrel's worth of Plantation 2009 Trinidad Rum. While Trinidad is not a French island, Plantation Rums are part of the Pierre Ferrand Cognac house, and their brandy made up the other large percentage of the Old Fashioned-like drink. Once prepared, the French Connection smuggled Cognac and rum aromas underneath the lemon oil notes from the twists. Next, caramel and grape on the sip transitioned into rum and brandy flavors on the swallow with light banana and spice accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzjTMNDJMhZx0nI9BVZ6P8sFMJhFqKwJZnSd3PkM0BDHD5pBhFRbJdp1A4YCR_Qnv8V0Ks3TetVSFtg8y9q-Oqfp9ZAECQnUMYJSL24mCn9ZbWaFTu_rvY_gtchetbdDha5Sx4sLlNRej/s320/frenchconnection4210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzjTMNDJMhZx0nI9BVZ6P8sFMJhFqKwJZnSd3PkM0BDHD5pBhFRbJdp1A4YCR_Qnv8V0Ks3TetVSFtg8y9q-Oqfp9ZAECQnUMYJSL24mCn9ZbWaFTu_rvY_gtchetbdDha5Sx4sLlNRej/s800/frenchconnection4210.jpg", "comment_count": 0 }, { "title": "jean genie", "url": "https://cocktailvirgin.blogspot.com/2019/02/jean-genie.html", "published": "2019-02-18T10:00:00.001-05:00", "updated": "2025-08-08T12:02:42.295-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Andrew Volk", "source": "Hunt & Alpine Club", "year": null }, "categories": [ "bitters (orange)", "curacao", "gin", "lime juice", "simple syrup (ginger)", "soda" ], "ingredients": [ "1 1/2 oz London Dry Gin (Tanqueray)", "3/4 oz Lime Juice", "3/4 oz Ginger Syrup", "1/2 oz Blue Curaçao (1/2 oz Cointreau + 2 drop blue food coloring)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice, strain into a Collins glass with 3 oz soda water, top with ice, and garnish with a cherry-orange peel flag.", "body_text": "1 1/2 oz London Dry Gin (Tanqueray)\n3/4 oz Lime Juice\n3/4 oz Ginger Syrup\n1/2 oz Blue Curaçao (1/2 oz Cointreau + 2 drop blue food coloring)\n2 dash Orange Bitters (Angostura Orange)\nShake with ice, strain into a Collins glass with 3 oz soda water, top with ice, and garnish with a cherry-orange peel flag.\nTwo Mondays ago after cooking dinner, I turned to the\nAlcoholProfessor\ntribute\nto David Bowie to make the Jean Genie that I had bookmarked earlier in the week. The recipe was a ginger syrup and orange liqueur-laden Tom\nCollins\nthat was crafted by Andrew Volk of the Hunt & Alpine Club in Portland, Maine. Like the other genie drink I have had, the\nGenie in a Bottle\n, it was crafted to be a vibrant blue color. Moreover, the song title was an allusion to author Jean Genet, and the rest according to Bowie was \"a smorgasbord of imagined Americana\" for this 1972 hit.\nThe Jean Genie welcomed the nose with orange aromas from the flag garnish. Next, a carbonated lime and orange sip snuck off to a gin, ginger, and orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZX-dMi3XkVnTbb2tXFqtOmghglWGihuuZkIuBaGyjEo6SDvgYKJLpuO85ySzAsqSG5sCBNSwk5YDrgQBZJRhxqpDIUYBuvtsV0LX5DaxZ5GEE8hOTSHimjmGnm3lEaDO1ASI7vqQDiLzj/s320/jeangenie4212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZX-dMi3XkVnTbb2tXFqtOmghglWGihuuZkIuBaGyjEo6SDvgYKJLpuO85ySzAsqSG5sCBNSwk5YDrgQBZJRhxqpDIUYBuvtsV0LX5DaxZ5GEE8hOTSHimjmGnm3lEaDO1ASI7vqQDiLzj/s800/jeangenie4212.jpg", "comment_count": 0 }, { "title": "carlota's collapse", "url": "https://cocktailvirgin.blogspot.com/2019/02/carlotas-collapse.html", "published": "2019-02-19T08:00:00.001-05:00", "updated": "2022-10-18T17:21:23.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "cynar", "lemon juice", "mezcal", "punt e mes", "st. germain" ], "ingredients": [ "1 oz Cynar", "1/2 oz Mezcal (Fidencio)", "1/2 oz Elderflower Liqueur (St. Elder)", "1 oz Punt e Mes", "15-21 drop Lemon Juice (approx. 1 scant bsp)", "6 dash Orange Bitters (Angostura Orange)", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a rocks glass 1/8th rimmed with salt and with a large ice cube, and garnish with the oil from 3 lemon twists and insert the last peel in.", "body_text": "1 oz Cynar\n1/2 oz Mezcal (Fidencio)\n1/2 oz Elderflower Liqueur (St. Elder)\n1 oz Punt e Mes\n15-21 drop Lemon Juice (approx. 1 scant bsp)\n6 dash Orange Bitters (Angostura Orange)\n1 pinch Salt\nStir with ice, strain into a rocks glass 1/8th rimmed with salt and with a large ice cube, and garnish with the oil from 3 lemon twists and insert the last peel in.\nTwo Tuesdays ago, I was thinking about low proof cocktails and looked up\nThe Search for Delicious\nthat Kirk Estopinal created at The Cure and published in\nBeta Cocktails\nin 2011. I wanted to do a mashup to pay tribute to this drink, and the Punt e Mes and lemon juice made me consider Misty Kalkofen's\nMaximilian Affair\nas a partner. While I could extract the mezcal and elderflower from the Maximilian Affair, I still wanted to keep the low proof nature and surely the baroqueness of The Search with the drops, multiple twists, and salt rim specifications. For a name, I dubbed this one Carlota's Collapse. When Emperor Maximilian ran into trouble with his regime, his wife Carlota traveled to Europe to search for assistance in Paris, Rome, and Vienna. Carlota's search failed which led her to mental breakdown and a refusal to return to Mexico; Maximilian was executed the following year. Here, a little salt to symbolize tears, smoke for destruction, and Cynar for bitterness.\nCarlota's Collapse met the nose with lemon, smoke, and dark aromas from the Cynar and Punt e Mes. Next, grape and caramel on the sip reached out to mezcal and floral bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnQkdCem7GyAkVNp3d9YEV9NXFAJ_p80oH4_xjW81ihOxTJkQ4UQfrTiwWV0X7ATP-XKMktipcZwzLuyO9YoIshwr0hCmDfaLQ80_-lqYE-eoXC-TtLLR1bDdDqrqFKdhO5aXDEGcoc0e/s320/carlottascollapse400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnQkdCem7GyAkVNp3d9YEV9NXFAJ_p80oH4_xjW81ihOxTJkQ4UQfrTiwWV0X7ATP-XKMktipcZwzLuyO9YoIshwr0hCmDfaLQ80_-lqYE-eoXC-TtLLR1bDdDqrqFKdhO5aXDEGcoc0e/s800/carlottascollapse400.jpg", "comment_count": 0 }, { "title": "it's not me, it's you", "url": "https://cocktailvirgin.blogspot.com/2019/02/its-not-me-its-you.html", "published": "2019-02-20T08:00:00.000-05:00", "updated": "2019-02-20T08:00:12.638-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Christina Mae Henderson", "source": "Romantic Cocktails", "year": null }, "categories": [ "bitters (Peychaud's)", "curacao", "fernet-branca", "sloe gin" ], "ingredients": [ "1 oz Fernet Branca (1 1/2 oz)", "1/2 oz Dry Curaçao (3/4 oz Pierre Ferrand)", "1/2 oz Sloe Gin (3/4 oz Atxa Patxaran)", "5 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass or coupe (coupe), and garnish with a grapefruit twist (lemon twist).", "body_text": "1 oz Fernet Branca (1 1/2 oz)\n1/2 oz Dry Curaçao (3/4 oz Pierre Ferrand)\n1/2 oz Sloe Gin (3/4 oz Atxa Patxaran)\n5 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass or coupe (coupe), and garnish with a grapefruit twist (lemon twist).\nTwo Wednesdays ago, I was in the mood for a nightcap after my work shift and turned to Clair McLafferty's\nRomantic Cocktails\nfor the answer. There, I selected the It's Not Me, It's You by San Francisco bartender Christina Mae Henderson that was subtitled, \"A little dry, a little bitter, a little citrusy: just like a breakup.\" I was drawn in for the combination of sloe gin and Fernet Branca in that drink was one that worked so well in the\nSloe & Unsteady\n. In the glass, the It's Not Me offered up a lemon, caramel, and menthol nose that set up a caramel and orange sip. Next, minty, berry, orange, and menthol flavors on the swallow rounded out this complex sipper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYi8NFm3cqo_lOFQXQljLrcXBA35U6wTrQ3bVuYR4U1Yc6JvaArmfhf_iXz1lS4KuAZnsuO5SCnYQNgSbckASrE8-iZfGihQHJ8KjJcAqhRz92byLTFzsZMVIvaoo450lFW-cZTbki_pi/s320/itsnotme4217.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYi8NFm3cqo_lOFQXQljLrcXBA35U6wTrQ3bVuYR4U1Yc6JvaArmfhf_iXz1lS4KuAZnsuO5SCnYQNgSbckASrE8-iZfGihQHJ8KjJcAqhRz92byLTFzsZMVIvaoo450lFW-cZTbki_pi/s800/itsnotme4217.jpg", "comment_count": 0 }, { "title": "el catador", "url": "https://cocktailvirgin.blogspot.com/2019/02/el-catador.html", "published": "2019-02-21T08:00:00.000-05:00", "updated": "2019-02-21T08:00:07.034-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Charles Vexenat", "source": "HIX", "year": 2010 }, "categories": [ "bitters (mole)", "galliano", "sherry", "tequila" ], "ingredients": [ "1 oz Añejo Tequila (Cimarron Reposado)", "1 oz Oloroso Sherry (Lustau)", "1 oz Galliano", "3-4 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, twist a lemon peel over a cocktail coupe, strain into the coupe, and garnish with a second lemon twist.", "body_text": "1 oz Añejo Tequila (Cimarron Reposado)\n1 oz Oloroso Sherry (Lustau)\n1 oz Galliano\n3-4 dash Bittermens Mole Bitters\nStir with ice, twist a lemon peel over a cocktail coupe, strain into the coupe, and garnish with a second lemon twist.\nFor a nightcap two Thursdays ago, I delved into my\nFood & Wine: Cocktails\nlibrary and selected the 2010 volume. There, I spotted Charles Vexenat's El Catador that he crafted at London's HIX which seemed intriguing with the aged tequila befriending nutty sherry once again but here spiced with Galliano and molé bitters. Strangely, the drink was named after the food taster who ingests dishes prepared for someone else to confirm that it is safe from poison.\nThe Catador had the nose sensing lemon, agave vegetal, nutty, and star anise aromas before determining that it was safe to taste. Next, a semi-sweet grape sip led into tequila, nutty sherry, and vanilla on the swallow with a chocolate and star anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6Mbmx0N5z5nASw_I8O64zCg3PHrL7u7AIcVYFUPIwhiapIi4eoGBI03UZXGJXevKgTk-PL8Ao_1rauFRRHcHonRJu4-Kk7-zM77_NRJTlNVeRzKAVj-vQfLKI-PC_R8mTP8qmllOLe11/s320/cotador4218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6Mbmx0N5z5nASw_I8O64zCg3PHrL7u7AIcVYFUPIwhiapIi4eoGBI03UZXGJXevKgTk-PL8Ao_1rauFRRHcHonRJu4-Kk7-zM77_NRJTlNVeRzKAVj-vQfLKI-PC_R8mTP8qmllOLe11/s800/cotador4218.jpg", "comment_count": 0 }, { "title": "the weeper's joy", "url": "https://cocktailvirgin.blogspot.com/2019/02/the-weepers-joy.html", "published": "2019-02-22T08:00:00.000-05:00", "updated": "2019-02-22T08:00:10.054-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1891 }, "categories": [ "absinthe", "curacao", "gum syrup", "kümmel", "vermouth (sweet)" ], "ingredients": [ "3 dash Gum (1/4 oz Simple Syrup)", "1/2 pony Absinthe (3/4 oz Kübler Absinthe)", "1/2 pony Vino Vermouth (3/4 oz Cocchi Sweet)", "1/2 pony Kümmel (3/4 oz Helbing)", "1 dash Curaçao (1/4 oz Pierre Ferrand Dry)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3 dash Gum (1/4 oz Simple Syrup)\n1/2 pony Absinthe (3/4 oz Kübler Absinthe)\n1/2 pony Vino Vermouth (3/4 oz Cocchi Sweet)\n1/2 pony Kümmel (3/4 oz Helbing)\n1 dash Curaçao (1/4 oz Pierre Ferrand Dry)\nStir with ice and strain into a cocktail glass.\nWhen I got home two Fridays ago, I thought that it might be time to revisit a drink never made it on to the blog. The recipe was the Weeper's Joy -- an oddball combination that appeared in William Schmidt's 1891\nThe Flowing Bowl\n. I made that drink before I got a reprint of that tome for I was able to source it from David Wondrich's\nImbibe!\nMany of the cocktails in Schmidt's book were weird ones, and it was not surprising that the 2010\nBeta Cocktails\nzine (the photocopied one that came out between the book printing of 2009\nRogue Cocktails\nand 2011\nBeta Cocktail\nbooks) hosted what appeared to be a riff on it called the\nSpice Trade\nwith overlapping absinthe, kümmel, and curaçao ingredients.\nFor an absinthe, I selected Kübler for its softer balance seems to work the best in my collection with absinthe-forward recipes. Once prepared, the Weeper's Joy offered an anise and caraway aroma that preceded a sweet grape sip. Next, caraway, cumin, orange, anise, and other spice notes filled the swallow. Overall, it was the orange flavors that donated an elegance to the combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYB3oQ66XY8sllJ6yGQEivlhiZ05ul2JopJzBAzhjfYggjrvYmxgrtHhmiDOeKLWFPXzQldSJPNKBKNMnjqrXwaxeq5CHDHCDQPSkzl3rW0KnDQjnr8mf-jw04UcdejN9_5Tev5vcdIxi/s320/weepersjoy4224.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYB3oQ66XY8sllJ6yGQEivlhiZ05ul2JopJzBAzhjfYggjrvYmxgrtHhmiDOeKLWFPXzQldSJPNKBKNMnjqrXwaxeq5CHDHCDQPSkzl3rW0KnDQjnr8mf-jw04UcdejN9_5Tev5vcdIxi/s800/weepersjoy4224.jpg", "comment_count": 0 }, { "title": "banana cow", "url": "https://cocktailvirgin.blogspot.com/2019/02/banana-cow.html", "published": "2019-02-23T08:00:00.000-05:00", "updated": "2019-02-23T08:00:07.081-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "bitters (Angostura)", "cream", "rum", "sugar" ], "ingredients": [ "1 oz Trader Vic's Light Puerto Rican Rum (1 1/2 oz Privateer Tres Aromatique)", "1 dash Angostura Bitters", "1 whole Banana (sliced)", "1 tsp Sugar", "1 dash Vanilla Extract", "3 oz Milk" ], "instructions": "Blend with 1/2 scoop shaved ice and service in a Planter's Punch glass or in a 12 1/2 oz tumbler. I garnished with 3 slices of banana on a pick and 5 drops Angostura Bitters.", "body_text": "1 oz Trader Vic's Light Puerto Rican Rum (1 1/2 oz Privateer Tres Aromatique)\n1 dash Angostura Bitters\n1 whole Banana (sliced)\n1 tsp Sugar\n1 dash Vanilla Extract\n3 oz Milk\nBlend with 1/2 scoop shaved ice and service in a Planter's Punch glass or in a 12 1/2 oz tumbler. I garnished with 3 slices of banana on a pick and 5 drops Angostura Bitters.\nAfter a grueling late night buyout at the bar two Saturdays ago, I got home too exhausted to do much more than eat some leftovers and go to sleep. Sunday morning, however, I decided to make up for my lack of home mixology by delving into my Trader Vic's 1974\nRum Cookery & Drinkery\n. I was inspired by Andrea preparing banana-coconut waffles to make Trader Vic's own Banana Cow which was a banana-forward version of his Rum Cow, and thus, I got out the blender.\nWithout the additional garnish, the Banana Cow proffered a banana and vanilla nose, but with the additional garnish it shared hints of clove and allspice. Next, a creamy banana sip gave way to a funky rum, banana, and vanilla swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghydXP-lJgQNnUoh-Hf1vk-SeXVPc-CNmVYTpbqepezziPtWg57uOYySGuuGJ33idLEi5eZXXvUHGhePBPLIiRppbqYSyJrz-UJc8GrgWl9bMLmE6C9Di3AifIVYwG7w6fky4ifn4DAwto/s320/bananacow4225.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghydXP-lJgQNnUoh-Hf1vk-SeXVPc-CNmVYTpbqepezziPtWg57uOYySGuuGJ33idLEi5eZXXvUHGhePBPLIiRppbqYSyJrz-UJc8GrgWl9bMLmE6C9Di3AifIVYwG7w6fky4ifn4DAwto/s800/bananacow4225.jpg", "comment_count": 0 }, { "title": "champion", "url": "https://cocktailvirgin.blogspot.com/2019/02/champion.html", "published": "2019-02-24T08:00:00.001-05:00", "updated": "2019-02-24T08:00:06.082-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "lemon juice", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Old Overholt)", "1/6 Lemon Juice (1/2 oz)", "1/6 Sweet Vermouth (1/2 oz Cocchi)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (2 oz Old Overholt)\n1/6 Lemon Juice (1/2 oz)\n1/6 Sweet Vermouth (1/2 oz Cocchi)\n1 dash Picon Bitters (1/4 oz Torani Amer)\n(1/4 oz Simple for balance)\nShake with ice and strain into a cocktail glass.\nAfter a day of visiting brewery tap rooms on Sunday, I was in the mood for a nightcap and turned to\nPioneers of Mixing at Elite Bars: 1903-1933\n. In the American whiskey section, I spotted the Champion that appeared like a Liberal in a Sour format. Once prepared, the Champion donated a rye, orange, and lemon bouquet to the nose. Next, lemon, malt, and grape notes on the sip were beaten out by rye, grape, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UcoP3znw15naMRhOhQSiLS1OEFR4PalyQUP580ZnNf_OHzplNMz36jXS3Vo4K0JTfPuLff1sWVL1UX-_ehkm9nqgItZlfNX7byccFxl1wdNtHxEX5fsJgaWHqo9ZjesWWmo6-rHbh2Ly/s320/champion4231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UcoP3znw15naMRhOhQSiLS1OEFR4PalyQUP580ZnNf_OHzplNMz36jXS3Vo4K0JTfPuLff1sWVL1UX-_ehkm9nqgItZlfNX7byccFxl1wdNtHxEX5fsJgaWHqo9ZjesWWmo6-rHbh2Ly/s800/champion4231.jpg", "comment_count": 0 }, { "title": "italian buck", "url": "https://cocktailvirgin.blogspot.com/2019/02/italian-buck.html", "published": "2019-02-25T08:00:00.000-05:00", "updated": "2019-02-25T08:00:05.718-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jamie Boudreau", "source": "Cannon", "year": null }, "categories": [ "amaro", "cynar", "ginger beer", "lime juice" ], "ingredients": [ "1 1/2 oz Cynar", "1 1/2 oz Amaro Montenegro", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a Collins glass (Moscow Mule mug), add 3 oz ginger beer (Reed's), fill with ice, and garnish with a lime wheel. Note: the recipe in Boudreau's book is scaled down to 1 oz each of the amari and 1/2 oz lime juice; the ginger beer amount is the same but the garnish is a lime wedge.", "body_text": "1 1/2 oz Cynar\n1 1/2 oz Amaro Montenegro\n3/4 oz Lime Juice\nShake with ice, strain into a Collins glass (Moscow Mule mug), add 3 oz ginger beer (Reed's), fill with ice, and garnish with a lime wheel. Note: the recipe in Boudreau's book is scaled down to 1 oz each of the amari and 1/2 oz lime juice; the ginger beer amount is the same but the garnish is a lime wedge.\nTwo Mondays ago, I reached for Brad Parsons'\nAmaro\nbook and came across the Italian Buck that reminded me of the unopened bottle of ginger beer in my refrigerator. The recipe was crafted by Jamie Boudreau at Seattle's Cannon featuring two bitter liqueurs in a Buck format similar to the\nFernet Buck\nat Deep Ellum. I followed the recipe that Parsons provided, but I later checked in Boudreau's book,\nThe Canon Cocktail Book\nand noted that some of the volumes were adapted (see the note in the instructions above). Boudreau also commented in his book that, \"While the Cynar carries all the funky bitter vegetal notes, the Montenegro helps round it out with its abundance of citrusy flavors.\" Once prepared, the Italian Buck welcomed the nose with lime, ginger, and orange aromas. Next, a carbonated caramel and lime sip bucked into ginger, funky herbal, and clementine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ntIkbd5bSPhGDTwOxXrKvfJaYdU6GXIqnzR9R-ZvBKdYKaEKejO4I8dTACbpKxeSlVzTN-3nIz3-M2elq-KgnxqStWmVUrig2Zi0xHNroj-Y3eXkWXWX_bMC9bRlWYz3idsNZBEWKBEd/s320/italianbuck4232.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ntIkbd5bSPhGDTwOxXrKvfJaYdU6GXIqnzR9R-ZvBKdYKaEKejO4I8dTACbpKxeSlVzTN-3nIz3-M2elq-KgnxqStWmVUrig2Zi0xHNroj-Y3eXkWXWX_bMC9bRlWYz3idsNZBEWKBEd/s800/italianbuck4232.jpg", "comment_count": 0 }, { "title": "phoebe snow", "url": "https://cocktailvirgin.blogspot.com/2019/02/phoebe-snow.html", "published": "2019-02-26T08:00:00.000-05:00", "updated": "2019-02-26T08:00:02.233-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "absinthe", "brandy", "dubonnet" ], "ingredients": [ "1/2 Dubonnet (1 1/2 oz Byrrh Grand Quinquina)", "1/2 Brandy (1 1/2 oz Camus VS Cognac)", "1 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/2 Dubonnet (1 1/2 oz Byrrh Grand Quinquina)\n1/2 Brandy (1 1/2 oz Camus VS Cognac)\n1 dash Absinthe (1/2 bsp Kübler)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Tuesdays ago, I selected Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nbook and spotted the Phoebe Snow. This three ingredient drink was named after a fictional character at the turn of the century who was created to showcase how clean anthracite coal was in trains via jingles like, \"Says Phoebe Snow/about to go/upon a trip to Buffalo/\"My gown stays white/from morn till night/Upon the Road of Anthracite\". The fanciful New York socialite promoting the Lackawanna railways made such an impact that this cocktail was named in her honor. I had previously skipped over this cocktail for the Dubonnet then was a rather poor quinquina (the reformulated Dubonnet that I tasted over the summer was delicious though; however, I have not yet spotted it in stores); instead, here I substituted another rouge quinquina, Byrrh, in its place.\nThe Phoebe Snow cocktail began with a lemon and grape nose that led into further grape notes with cherry undertones on the sip. Next, Cognac, grape, anise, chocolate, and quinine flavors rounded out the delightful swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIJyKR6MzQF5drv75j8GVFjS7Ni_1E37G_Ze-WdY-kIAb4bFuxO1tV5XhNLbASEUgIXyuWskRzcuOT1F232azSz-grHOPsaXQdBs_tqEcFuZkE-S0t4rdLkRh3QCYNR0lwboKlzZnC8NH/s320/phoebesnow4234.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIJyKR6MzQF5drv75j8GVFjS7Ni_1E37G_Ze-WdY-kIAb4bFuxO1tV5XhNLbASEUgIXyuWskRzcuOT1F232azSz-grHOPsaXQdBs_tqEcFuZkE-S0t4rdLkRh3QCYNR0lwboKlzZnC8NH/s800/phoebesnow4234.jpg", "comment_count": 0 }, { "title": "hawaiian", "url": "https://cocktailvirgin.blogspot.com/2019/02/hawaiian.html", "published": "2019-02-27T08:00:00.000-05:00", "updated": "2019-02-27T08:00:06.755-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "applejack", "lemon juice", "maraschino", "pineapple juice", "simple syrup" ], "ingredients": [ "2/3 jigger Applejack (1 1/2 oz Boulard VSOP)", "1/3 jigger Pineapple Juice (3/4 oz)", "1 dash Lemon Juice (1/2 oz)", "1 dash Maraschino Liqueur (1/4 oz Luxardo)", "1 spoon Simple Syrup (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 jigger Applejack (1 1/2 oz Boulard VSOP)\n1/3 jigger Pineapple Juice (3/4 oz)\n1 dash Lemon Juice (1/2 oz)\n1 dash Maraschino Liqueur (1/4 oz Luxardo)\n1 spoon Simple Syrup (1/4 oz)\nShake with ice and strain into a cocktail glass.\nFor my post-work shift drink, I thumbed through my book shelves until I stopped upon Boothby's 1934\nWorld Drinks and How to Mix Them\n. There, I spotted the Hawaiian among other similarly named recipes. This Hawaiian was perhaps closer to the\nHawaiian Room\ngiven the applejack, pineapple, and lemon components; that drink was more rum forward, had orange liqueur instead of Maraschino, and temporally came after Boothby's. For a structure, I based things off of the gin and orgeat\nRoyal Hawaiian\n.\nThe Hawaiian said aloha with an apple and nutty cherry bouquet. Next, lemon and pineapple on the sip led into apple, nutty, and pineapple flavors on the swallow. Given the similarities between orgeat and Maraschino, the balance did come across here like a cousin of the Royal Hawaiian.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrhL4WqrltDUmcNHT9Wus5yJHQLBf7NjuhnD8co48N6vvygo442MKFZBOLl21AjL2FaYWLIqqf8dkhHZEUIzUswxPQVyZf-QzmF3hGkoRwXEnJ0NX58BY6jd528oNZOKd_-lDKQ1QZGQa/s320/hawaiian4238.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrhL4WqrltDUmcNHT9Wus5yJHQLBf7NjuhnD8co48N6vvygo442MKFZBOLl21AjL2FaYWLIqqf8dkhHZEUIzUswxPQVyZf-QzmF3hGkoRwXEnJ0NX58BY6jd528oNZOKd_-lDKQ1QZGQa/s800/hawaiian4238.jpg", "comment_count": 0 }, { "title": "white rose", "url": "https://cocktailvirgin.blogspot.com/2019/02/white-rose.html", "published": "2019-02-28T08:00:00.000-05:00", "updated": "2019-02-28T08:00:07.509-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "White Rose Cocktail", "year": 1916 }, "categories": [ "egg white", "gin", "lemon juice", "maraschino", "orange juice" ], "ingredients": [ "3/4 Dry Gin (1 1/2 oz Tanqueray)", "1/4 Maraschino (1/2 oz Luxardo)" ], "instructions": "Shake once without ice and once with ice. Strain into a cocktail glass.", "body_text": "3/4 Dry Gin (1 1/2 oz Tanqueray)\n1/4 Maraschino (1/2 oz Luxardo)\nOrange Juice (1/2 oz)\nLemon Juice (1/2 oz)\n1 Egg White\nShake once without ice and once with ice. Strain into a cocktail glass.\nTwo Thursdays ago, I returned to the 1937\nCafé Royal Cocktail Book\nafter a long hiatus from flipping through its pages. There, I spotted the White Rose that seemed rather delightful as an egg white\nAviation\n-like drink. After making it, I discovered that I had already written about Hugo Ensslin's 1916\nWhite Rose Cocktail\nthat varied by utilizing lime instead of lemon; given that it was six and a half years ago, I was not upset to remake this recipe especially given the slight difference.\nThe White Rose greeted the senses with a nutty cherry aroma from the Maraschino poking through the egg white froth. Next, a creamy lemon-orange sip gave way to gin and nutty Maraschino flavors on the swallow. Overall, the White Rose reminded me more of the\nCherry Blossom\nthan the Jack Rose, Bermuda Rose, or other \"rose\" drinks.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-mJv6UU2HxRLpJhJH1wsnFZWkoJEWcXGJkgl1FFbr9iW4V9HJIEYr2uedBqLsUjsxBaqU27_p8-2dm1kIW-9aM9pKZS1wbYYvJMzKjyEOhFD373tjSgm5IBB5J7a2C4bpumvp4ldLNo9/s320/whiterose4240.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-mJv6UU2HxRLpJhJH1wsnFZWkoJEWcXGJkgl1FFbr9iW4V9HJIEYr2uedBqLsUjsxBaqU27_p8-2dm1kIW-9aM9pKZS1wbYYvJMzKjyEOhFD373tjSgm5IBB5J7a2C4bpumvp4ldLNo9/s800/whiterose4240.jpg", "comment_count": 0 }, { "title": "dunderstruck", "url": "https://cocktailvirgin.blogspot.com/2019/03/dunderstruck.html", "published": "2019-03-01T08:00:00.000-05:00", "updated": "2019-03-01T08:00:09.816-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Matthew Roedel", "source": "Imbibe Magazine", "year": null }, "categories": [ "absinthe", "campari", "pineapple juice", "rum", "simple syrup (other)" ], "ingredients": [ "3/4 oz Jamaican Rum (1/4 oz each Smith & Cross, Rumfire, and Coruba)", "1/2 oz Campari", "3/4 oz Strawberry Syrup (*)", "3/4 oz Pineapple Juice", "6 drop Absinthe (St. George)" ], "instructions": "Shake with ice, strain into a rocks glass with a large cube, and garnish with a pineapple leaf (omit).", "body_text": "3/4 oz Jamaican Rum (1/4 oz each Smith & Cross, Rumfire, and Coruba)\n1/2 oz Campari\n3/4 oz Strawberry Syrup (*)\n3/4 oz Pineapple Juice\n6 drop Absinthe (St. George)\nShake with ice, strain into a rocks glass with a large cube, and garnish with a pineapple leaf (omit).\n(*) Imbibe recommended a 1 quart scale of each ingredient; they also did a 24 hour incubation of lightly crushed strawberries in the sugar. That seemed like too much and too long -- I wanted the drink now! So I made mine as a small batch using a microwave. I microwaved 3/4 oz sugar with 3-4 small frozen strawberries (3/4 - 1 oz) until it was boiling. I muddled, added 3/4 oz water, microwaved briefly to help dissolve the sugar, and fine strained. Made over an ounce which was perfect for a single drink here.\nTwo Fridays ago, I was tempted to finally make the Dunderstruck that appeared in\nImbibe Magazine\n. The recipe was crafted by Matthew Roedel of The Public House in Bay City, Michigan, and it seemed like a winner since Campari and strawberries are an elegant duo such as in the\nLouanalao\nand\nShrugroniz\nand both work well with pineapple juice. Once prepared, the Dunderstruck appeared as a rum funk nose with red fruit and bitter orange accents. Next, pineapple and strawberry mingled on the sip, and the swallow had funky rum melding into bitter orange flavors and ended with delightful tropical notes. Overall, the 6 drops of absinthe was a bit lost in the mix of strong flavors here but may have added to the brightness and complexity in the end.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Htj3M_QMpS-Ug54xlh2i6_98M6HDJpMGpJY-VbvGcyG2YoEidI_J-DcaHthr05N0ygEm035xh2WhnH4bVIVdHZjOvNb9C0Mta0xuaTcXaJ-uN-l6kiouEd3lY0kU5cqwMzKVFzalcbqQ/s320/dunderstruck4242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Htj3M_QMpS-Ug54xlh2i6_98M6HDJpMGpJY-VbvGcyG2YoEidI_J-DcaHthr05N0ygEm035xh2WhnH4bVIVdHZjOvNb9C0Mta0xuaTcXaJ-uN-l6kiouEd3lY0kU5cqwMzKVFzalcbqQ/s800/dunderstruck4242.jpg", "comment_count": 0 }, { "title": ":: mentally preparing for your shift ::", "url": "https://cocktailvirgin.blogspot.com/2019/03/mentally-preparing-for-your-shift.html", "published": "2019-03-01T11:23:00.000-05:00", "updated": "2019-07-14T10:32:04.111-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in September 2017, and slightly modified for publication here.\nOne of the most crucial parts of preparing oneself for a bar shift is just showing up, and perhaps that should be amended to showing up healthy, energized, and ready to work. The next is setting up the bar with all of the hauling of ice and juicing of citrus that it entails. But what else besides the basics can one do to improve one’s readiness to do the job even before stepping through the door?\nFirst, spend a bit of time every day before the shift reading.\nWhile reading up on cocktail recipes, garnish tips, and new beers is an amazing way to improve one’s understanding of the craft, it does not help to connect to all of our guests. So think of ways to diversify such as reading up on new movies, plays, and events around town. In fact, I have made great connections with guests by discussing new movies and then soliciting suggestions from them. If I did go see that recommended movie, checking back in at their next visit with a report on their suggestion is an amazing way to connect. This can also be expanded beyond movies to concerts,\nYouTube\nclips, and book suggestions as well.\nWhat about with sports fans?\nOne of my bars had a large TV right beside the bar, so it helped to be up on a lot of sporting knowledge. While I could not dedicate the hours to watch games, I made sure to read the front page of\nESPN\neach morning and figure out where the home teams were playing (and against whom) that day. It also helped to watch clips of the top plays of the previous day which took only two or three minutes; for example, when a guest asked if I saw a game, I could reply that I only caught the highlights and how that catch was amazing.\nInvesting in hobbies is another way to prepare for the shift.\nFor example, I have been vegetable gardening in the same plot of land for the last 16 summers. The number of guests that I have connected with about gardening through the years has been grand. Guests will come in for updates, commiseration or celebration about certain crops, and sharing of tips throughout the warmer months. It also helped at some of my bars that I brought in mint and edible flowers for garnish from my garden to tie the conversation in with the bar program.\nActually, going out can be a great way to do research for one’s guests.\nI often ask people where they have been drinking or eating lately, and I frequently make suggestions on where to go including where to go after leaving my bar. I feel that it can build trust when one tells their patrons to go elsewhere. Moreover, for my guests who travel a lot for work, I inquire what cities are they going to next, and I set them up with bar recommendations of places that I have heard of or preferably know people at. Even with guests who are considering leaving your establishment, providing ideas for their night’s next destination is great hospitality; messaging your friend to expect them and informing their crew what your guests like to drink are some higher order actions.\nDefinitely there are some topics that are worth staying on top of but not discussing in depth with guests, such as politics and religion. I have violated that when it is a regular whose views I already know, and the bar is otherwise empty or sparse, so there is less risk of offending anyone. For those guests, it seems to be cathartic to express their anxieties about the state of affairs. But tread with caution here and try to insert one’s own opinion less.\nFinally, I like to study my bartender moleskin.\nSometimes it is to enter new recipes in the front section of the book, or remind myself of forgotten recipes. But the magic has always been in the back. When I meet a new guest that seems noteworthy, I will enter their name with a fact or two and perhaps a brief description of their looks. Guests that come in more than that one time get an asterisk for easier referencing. Indeed, it has come in useful when people return months later and I need to research their name or what we spoke of last, and managers have actually requested that I check my records about guest’s identities for their nightly reports or to greet them in the dining room.\nBeing prepared for the shift to the employer starts with physically being there and being (or pretending to be) in a good mood. But for the bartender, it ought to start well before one’s call time to figure out ways to connect with guests and make their experience outside of the food and drink realm all the more positive and memorable.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0ng1yHsYARxUdmdnmZzHRYdXopV6M3bHk3ae8IZtUy-s9U0zNGVd0YreXog7tWk5JYR08lZerI4hvprRudzIaOElIMX-EvF6kSoRrcPYZwRG1BioAR8jAINVlpsd4vFuAjIR3HsijpED/s320/honeysuckles.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0ng1yHsYARxUdmdnmZzHRYdXopV6M3bHk3ae8IZtUy-s9U0zNGVd0YreXog7tWk5JYR08lZerI4hvprRudzIaOElIMX-EvF6kSoRrcPYZwRG1BioAR8jAINVlpsd4vFuAjIR3HsijpED/s800/honeysuckles.jpg", "comment_count": 0 }, { "title": "affinity", "url": "https://cocktailvirgin.blogspot.com/2019/03/affinity.html", "published": "2019-03-02T08:00:00.000-05:00", "updated": "2019-03-02T08:00:04.097-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "bitters (aromatic)", "scotch", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/3 French Vermouth (1 oz Noilly Prat)", "1/3 Italian Vermouth (1 oz Cocchi)", "1/3 Scotch Whisky (1 oz Famous Grouse)", "2 dash Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a glass (rocks glass pre-rinsed with 1 scant bsp Laphroaig 10 Year Scotch), and garnish with a cherry (omit) and lemon oil (twist).", "body_text": "1/3 French Vermouth (1 oz Noilly Prat)\n1/3 Italian Vermouth (1 oz Cocchi)\n1/3 Scotch Whisky (1 oz Famous Grouse)\n2 dash Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a glass (rocks glass pre-rinsed with 1 scant bsp Laphroaig 10 Year Scotch), and garnish with a cherry (omit) and lemon oil (twist).\nI had recently read mention of the Affinity Cocktail and realized that I had never had one before (or at least had certainly never written about it). I probably skipped over this classic multiple times since it came across merely as a Perfect\nRob Roy\n, but the Affinity was mentioned as one of that person's favorite drinks, so I decided to keep it mind. When I spotted it in Hugo Ensslin's 1916\nRecipes for Mixed Drinks\ntwo Saturdays ago, I figured that it was the perfect time.\nThe Affinity began with a briny peat and lemon oil bouquet that preceded a grape and malt-driven sip. Next, Scotch, clove, smoke, and allspice flavors rounded out the swallow. With a more flavorful single  or blended malt (especially a cask strength number), I could see this drink combination really shining.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyvBHbxVNGqFtsWot7mpFwVbjL5NfsYhYIxMO-Q7nQ-ZQG8a_Nyxn1EqA-CkhQL8O3s5V22x7-RTym3EwnxFbemoQHltYJZ5xxzGfZrm3nqCMOJMcNB-C_BmY5we8JZYCYX4FGrOtkFSj/s320/affinity4246.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyvBHbxVNGqFtsWot7mpFwVbjL5NfsYhYIxMO-Q7nQ-ZQG8a_Nyxn1EqA-CkhQL8O3s5V22x7-RTym3EwnxFbemoQHltYJZ5xxzGfZrm3nqCMOJMcNB-C_BmY5we8JZYCYX4FGrOtkFSj/s800/affinity4246.jpg", "comment_count": 0 }, { "title": "commodity fetish", "url": "https://cocktailvirgin.blogspot.com/2019/03/commodity-fetish.html", "published": "2019-03-03T08:00:00.000-05:00", "updated": "2019-03-03T08:00:05.009-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (Angostura)", "creme de cacao", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Unsweetened Aged Rum (Appleton Signature)", "3/4 oz Amaro Montenegro", "3/4 oz Punt e Mes", "1/2 oz Crème de Cacao (Tempus Fugit)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange peel-cherry flag.", "body_text": "1 1/2 oz Unsweetened Aged Rum (Appleton Signature)\n3/4 oz Amaro Montenegro\n3/4 oz Punt e Mes\n1/2 oz Crème de Cacao (Tempus Fugit)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange peel-cherry flag.\nTwo Sundays ago, the\nBaldwin Bar\nposted the\nWorld's Fair\non their\nInstagram\nas their throwback drink spotlight. The recipe was created by Vannaluck Hongtong back in 2016 as a rather Winter-feeling Manhattan spin, and my fond memories inspired me to riff on it. I changed the rye to aged rum, the walnut liqueur to chocolate, and swapped Fee's Whiskey Barrel Bitters to double the amount of Angostura to add more spice and dryness. I took the crème de cacao route since I felt that it would combine with the Amaro Montenegro to make similar delightful chocolate-orange flavors that cacao does with Campari in drinks such as the\nFlaquita\nand\nStagecoach Mary\n.\nFor a name, I began to search for World's Fair-inspired phrases, and I found Walter Benjamin's 1935 comment about how World's Fairs \"are places of pilgrimage to the commodity fetish.\" Andrea commented that any reference to a Karl Marx philosophy was a good one to imbibe to, so Commodity Fetish was the winner. Once prepared, it donated orange and dark notes to the nose. Next, caramel and grape swirled through the sip, and the swallow greeted the tongue with rum, bitter chocolate, clementine, clove, and allspice flavors. Overall, the Commodity Fetish fulfilled its task of serving as a good dessert-nightcap libation albeit one a bit sweeter than my normal palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGFOhcEKP6XsQBysPKHF_7R8qbyylJ7EOpXO2ZhxBE_oNHaWklo0Cvf_v4HV2NU-VS9JOs-Yn0lKS3U-w43i14cEUAhwa1_9iV8xkE42qABs6sgWx0K8aKNvnuGpeBQoX5qeiXGlMT8GA/s320/commodityfetish4249.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGFOhcEKP6XsQBysPKHF_7R8qbyylJ7EOpXO2ZhxBE_oNHaWklo0Cvf_v4HV2NU-VS9JOs-Yn0lKS3U-w43i14cEUAhwa1_9iV8xkE42qABs6sgWx0K8aKNvnuGpeBQoX5qeiXGlMT8GA/s800/commodityfetish4249.jpg", "comment_count": 0 }, { "title": "modern maid", "url": "https://cocktailvirgin.blogspot.com/2019/03/modern-maid.html", "published": "2019-03-04T08:00:00.000-05:00", "updated": "2019-03-04T08:00:03.631-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "absinthe", "bitters (orange)", "lemon juice", "rum", "scotch", "simple syrup" ], "ingredients": [ "3/4 jigger Whisky (1 1/2 oz Famous Grouse Blended Scotch)", "2 dash Rum (1/2 oz Smith & Cross)", "2 dash Sweet-Sour (1/2 oz Lemon Juice + 1/2 oz Simple Syrup)", "1 dash Absinthe (20 drop St. George)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "3/4 jigger Whisky (1 1/2 oz Famous Grouse Blended Scotch)\n2 dash Rum (1/2 oz Smith & Cross)\n2 dash Sweet-Sour (1/2 oz Lemon Juice + 1/2 oz Simple Syrup)\n1 dash Absinthe (20 drop St. George)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Mondays ago, I was perusing Boothby's 1934\nWorld Drinks & How to Mix Them\nwhen I spotted the Modern Maid. The drink took on legendary status when Ted Haigh wrote about the recipe in his\nVintage Spirits and Forgotten Cocktails\nbook; however, he published his Swedish punsch variation that he called the\nModernista\nbased off the classic Modern Cocktail also known as the Modern Maid. Having enjoyed Ted's Swedish punsch riff, I was curious to try the original.\nThe Modern Maid cleaned the nose with lemon, anise, and hints of rum funk aromas. Next, lemon and touches of caramel and malt on the sip transitioned into Scotch, rum funk, and anise-herbal flavors on the swallow with an orange finish. Perhaps substituting some of the blended Scotch for a 1/4 oz or so of smoky Islay single malt might have donated some extra elegance here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVEi-qRSrRbsrVcPzcq-as9J8iRHjMIr2J9qk52MgmWzax5dxWuRggegAQaJAAEhVK-RwSuHbVaoB_HqDosBAVoa4ifb3s81E_6rCk9rZuV7FP4vXNbv2KCTvKbFrIfLTBzuT_2bQmbyL/s320/modernmaid4251.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVEi-qRSrRbsrVcPzcq-as9J8iRHjMIr2J9qk52MgmWzax5dxWuRggegAQaJAAEhVK-RwSuHbVaoB_HqDosBAVoa4ifb3s81E_6rCk9rZuV7FP4vXNbv2KCTvKbFrIfLTBzuT_2bQmbyL/s800/modernmaid4251.jpg", "comment_count": 0 }, { "title": "fogerty cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/03/fogerty-cocktail.html", "published": "2019-03-05T13:08:00.000-05:00", "updated": "2019-03-07T10:35:52.223-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ryan Fitzgerald", "source": "ABV", "year": null }, "categories": [ "bitters (orange)", "campari", "creme de cacao", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Sazerac)", "1/2 oz Campari", "1/4 oz Crème de Cacao (Tempus Fugit)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Sazerac)\n1/2 oz Campari\n1/4 oz Crème de Cacao (Tempus Fugit)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Tuesdays ago, I returned to\nImbibe Magazine\nto make another bookmarked recipe called the Fogerty Cocktail. The recipe was crafted by Ryan Fitzgerald at ABV in San Francisco, and the combination reminded me of an abstraction of the\n1794\nthat featured the Campari-cacao combination that I mentioned two days prior in the\nCommodity Fetish\npost. Once prepared, the Fogerty Cocktail launched in with orange and chocolate aromas. Next, a semi-sweet malty sip let go into a rye and bitter orange swallow that finished with chocolate and rye spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiEo1DFsER6Y184JQBOzrQa9K6-hg5Qim1rnSC0DMwbO5vwXJCMQqe8iUxRTZ0v82ZU9O7IUZP7pKVGrz3dqg6jbfQ5ikK2fVg2If1WBb_LEmw4WXzzHNWi15fwJhYFB71aWSC_F8jZfM/s320/fogerty4253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiEo1DFsER6Y184JQBOzrQa9K6-hg5Qim1rnSC0DMwbO5vwXJCMQqe8iUxRTZ0v82ZU9O7IUZP7pKVGrz3dqg6jbfQ5ikK2fVg2If1WBb_LEmw4WXzzHNWi15fwJhYFB71aWSC_F8jZfM/s800/fogerty4253.jpg", "comment_count": 0 }, { "title": "john wayne movie translated into french and back into english cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/03/john-wayne-movie-translated-into-french.html", "published": "2019-03-06T08:00:00.000-05:00", "updated": "2019-03-06T08:00:10.881-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Eben Klemm", "source": "Tales of the Cocktail", "year": 2009 }, "categories": [ "lemon juice", "st. germain", "tea", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt)", "1/2 oz St. Germain Elderflower Liqueur (St. Elder)", "1/2 oz Green Tea Syrup (Choice Organic Green Tea, strong steep, 1:1 with sugar)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. Stir Your Soul", "body_text": "2 oz Rye Whiskey (Old Overholt)\n1/2 oz St. Germain Elderflower Liqueur (St. Elder)\n1/2 oz Green Tea Syrup (Choice Organic Green Tea, strong steep, 1:1 with sugar)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago after getting home from my bar shift, I selected the\nStir Your Soul\nbook that collected all of the recipes from the 2009 Tales of the Cocktail event. There, I was lured in by Eben Klemm's John Wayne Movie Translated into French and Back into English that he crafted for a spirited dinner that week; one part of the allure was the intriguing 10-11 word name (which is still shorter than the 12 word\nVan Hagen\nand 13 word\nEvery Dream\n) and the other was the elderflower for honey similarity to my\nViceroy\n. In a few minutes, I was able to generate a small batch of green tea syrup, and then I set to work on the build. Once in the glass, the John Wayne partnered up with rye, lemon, and floral aromas that were modified by the green tea notes. Next, lemon and a pear-like element from the elderflower liqueur on the sip duked it out with rye flavors along with floral blending into grassy, slightly tannic tea on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4A-E9qmLeO-5GKyEjZxuR2sqTi8a8qETHkVSBhzSRcNmfKkXX2RPWhW0tu-O_6PS0Z0t7iUA0bQOGZhVgVV5C3rvZl3eD0zW6YUBuNvAsJ_Jzlhr_ODvFZDCF3We4yP8X24P44r3mte-/s320/johnwayne4255.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4A-E9qmLeO-5GKyEjZxuR2sqTi8a8qETHkVSBhzSRcNmfKkXX2RPWhW0tu-O_6PS0Z0t7iUA0bQOGZhVgVV5C3rvZl3eD0zW6YUBuNvAsJ_Jzlhr_ODvFZDCF3We4yP8X24P44r3mte-/s800/johnwayne4255.jpg", "comment_count": 0 }, { "title": "adelphi cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/03/adelphi-cocktail.html", "published": "2019-03-07T08:00:00.000-05:00", "updated": "2019-03-07T08:00:13.914-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "cognac", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Cognac (Camus VS)", "1 oz Sweet Vermouth (Martini Gran Lusso)", "1/4 oz Maraschino Liqueur (Luxardo)", "1 scant bsp Absinthe (Kübler)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Cognac (Camus VS)\n1 oz Sweet Vermouth (Martini Gran Lusso)\n1/4 oz Maraschino Liqueur (Luxardo)\n1 scant bsp Absinthe (Kübler)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Thursdays ago, I remembered how the\nSaratoga Cocktail\nfrom Jerry Thomas could be converted into the\nVieux Carré\nby the addition of Benedictine and Peychaud's, and I used this to make the Corpse Reviver #1 into the more interesting\nCorpse Carré\n. I then pondered how the Saratoga would be with the \"\nImproved\n\" treatment of Maraschino and absinthe. Given that the town of Saratoga Springs was one full of gambling houses, horse races, cocktail bars, spas, and most importantly hotels, I dubbed this one after a hotel there that opened around the time that the\nImproved\nstyle hit the scene. I did consider calling it the Skidmore after the college in that town, but alas, I have already tried one by that\nname\n.\nThe Adelphi Cocktail welcomed the nose with lemon, anise, and cherry aromas. Next, grape and light cherry notes on the sip gave way to rye, Cognac, nutty, anise, and clove flavors on the swallow. While no great surprises here, it did elevate the classic Saratoga Cocktail to new and more intriguing heights.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrPzl9RyWETxdKlg5PHHP6R3gSTWswmdljwIMuLKIGmOJbfYrGpuE2SGS7YdS6ke54DLSyz2dJTtngJLsJWbKhfmANrNFzgqjA3cNRmjAYogYmimPdFIKnpk6VM0fuXxhg80-3PUT7NJ_/s320/adelphi4257.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrPzl9RyWETxdKlg5PHHP6R3gSTWswmdljwIMuLKIGmOJbfYrGpuE2SGS7YdS6ke54DLSyz2dJTtngJLsJWbKhfmANrNFzgqjA3cNRmjAYogYmimPdFIKnpk6VM0fuXxhg80-3PUT7NJ_/s800/adelphi4257.jpg", "comment_count": 0 }, { "title": "wisenheimer", "url": "https://cocktailvirgin.blogspot.com/2019/03/wisenheimer.html", "published": "2019-03-08T08:00:00.000-05:00", "updated": "2019-03-08T08:00:06.540-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jermaine Whitehead", "source": "Deep Dive", "year": 2019 }, "categories": [ "bitters (mole)", "cointreau", "pisco", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Pisco (Macchu Pisco)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Cointreau", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Pisco (Macchu Pisco)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Cointreau\n2 dash Chocolate Bitters (Bittermens)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Fridays ago, my new issue of\nImbibe Magazine\n(March/April 2019) arrived, and I flipped through it after I got home from work. There in a Paul Clarke article was the Wisenheimer by Jermaine Whitehead of Seattle's Deep Dive. The recipe reminded me of the\nRocket\n(and my take on it called the\nJet Pack\n) given the spirit, Swedish punsch, vermouth, and modifying orange liqueur structure, so I was curious to give it a go. Once mixed, the Wisenheimer offered up lemon and earthy chocolate notes from the Pisco and bitters to the nose. Next, a semi-sweet white grape sip shared a hint of caramel richness, and the swallow showcased Pisco, rum, orange, tea, and chocolate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlr6TUyJKZc50o45tCUSYuMp-1sSExUjPJnJ1URV_fQFl6zqTWp1VnX6XurZZBoAEyFYCFyvXsPyKxLgVWz75_c8pXvTDqAbAVVJ2gbRAGUsyey9u6t7-nom3kv4O3dUpWjvq6XuIIwJd/s320/wisenheimer4258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlr6TUyJKZc50o45tCUSYuMp-1sSExUjPJnJ1URV_fQFl6zqTWp1VnX6XurZZBoAEyFYCFyvXsPyKxLgVWz75_c8pXvTDqAbAVVJ2gbRAGUsyey9u6t7-nom3kv4O3dUpWjvq6XuIIwJd/s800/wisenheimer4258.jpg", "comment_count": 0 }, { "title": "ragnarök", "url": "https://cocktailvirgin.blogspot.com/2019/03/ragnarok.html", "published": "2019-03-09T08:00:00.000-05:00", "updated": "2019-03-09T08:00:01.199-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Comrade_Hanson", "source": "Reddit", "year": null }, "categories": [ "amaro", "aperol", "aquavit", "lemon juice" ], "ingredients": [ "3/4 oz Akvavit (Aalborg)", "3/4 oz Jagermeister", "3/4 oz Aperol", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Akvavit (Aalborg)\n3/4 oz Jagermeister\n3/4 oz Aperol\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I spotted on\nReddit\n's cocktails forum a riff on Sam Ross'\nPaper Plane\ncalled the Ragnarök by\nReddit\nuser Comrade_Hanson. Ragnarök was derived from an Old Norse word meaning the \"fate (or twilight) of the Gods,\" and it became part of the Viking's mythology that there would be a great battle in the future that would lead to the death of many of their Gods. In parallel, there would be a large number of natural disasters that would lead to a near human extinction followed by a re-population by the two survivors. I was so taken by both the name and the combination of the ingredients especially the akvavit and Jägermeister in place of the Bourbon and Amaro Nonino, respectively, that I gave this one a go.\nThe Ragnarök shook the nose with a caraway and star anise-spiced aroma. Next, caramel, lemon, and orange swirled together on the sip, and the swallow proffered caraway, rhubarb, and herbal flavors with a tart lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEob650j7IDzs57XhqlcRX5Y-xe252IVJFi11DNHpktMeAofGdPZbdY2WFvBqhOM1RKxMohX9ZEg9pUw5bYxY2sZPf0HBGj8Eo7KiAuM_sxopMyYjJfGrr-KokSaio7i5Ihpx5tmHewlw/s320/ragnarok4261.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEob650j7IDzs57XhqlcRX5Y-xe252IVJFi11DNHpktMeAofGdPZbdY2WFvBqhOM1RKxMohX9ZEg9pUw5bYxY2sZPf0HBGj8Eo7KiAuM_sxopMyYjJfGrr-KokSaio7i5Ihpx5tmHewlw/s800/ragnarok4261.jpg", "comment_count": 0 }, { "title": "fade to black", "url": "https://cocktailvirgin.blogspot.com/2019/03/fade-to-black.html", "published": "2019-03-10T08:00:00.000-04:00", "updated": "2019-03-10T08:00:05.913-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jeremy Oertel", "source": "Finding Mezcal", "year": null }, "categories": [ "amaro", "beer", "bitters (mole)", "egg", "mezcal", "rum" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Ramazzotti Amaro", "1/4 oz Smith & Cross Rum", "2 dash Bittermens Mole Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a Collins glass, and top with Negro Modelo beer (~8 oz Trader José's Dark Lager).", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Ramazzotti Amaro\n1/4 oz Smith & Cross Rum\n2 dash Bittermens Mole Bitters\n1 Whole Egg\nShake once without ice and once with ice, strain into a Collins glass, and top with Negro Modelo beer (~8 oz Trader José's Dark Lager).\nTwo Sundays ago, I added a Negro Modelo beer to my shopping list to finally make the Fade to Black that appeared in Ron Cooper's\nFinding Mezcal\nbook. The recipe was crafted by Jeremy Oertel at Death & Co., and he was influenced by his time spent at Phil Ward's agave bar Mayahuel. While in Trader Joe's where I had previously spotted single bottles of Negro Modelo, I found that they only had Modelo's regular pale lager. Andrea pointed out that they did have a house brand dark lager that I ended up purchasing. Luckily, I found that the Trader José brand brought more to the table with a delightful wood smoke nose complementary to the mezcal's aromas that is absent in Negro Modelo itself.\nOverall, the style reminded me of the\nPop-In\n-- an old style of drink that began as a shot in a beer (opposed to the classic Boilermaker which is a shot beside a beer). Will Thompson at Drink was the first to introduce it to me after he learned about it at Dead Rabbits in Manhattan, and their version was spirits, sweetener, and whole egg that was lightened by beer. Here, the spirits were mezcal and a hint of funky Jamaican rum and the sweetener was a dark amaro. Once prepared, the Fade to Black greeted the senses with a caramel and smoke-filled nose. Next, a creamy and caramel sip gave way to agave, wood smoke, and chocolate flavors on the swallow. The Smith & Cross' contribution was not especially apparent in the mix, but as\nJim Romdall\npointed out, rum funk is the seasoning of cocktails to provide depth of flavor, and many cocktails would be flatter without it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqnA4SZ-lxqpsDjbIUbrR-B4TEc25n3bX00-eJPHGjbDv5QrMAgsD9V_VBcg9PEhQdtWaIiMW_vJ7uldDvU8_bId9xZFcF2WcvNOeCai9g6FQr-5D0W5FApICUlNvULHfU3U4iOQBFuGb/s320/fadetoblack4262.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqnA4SZ-lxqpsDjbIUbrR-B4TEc25n3bX00-eJPHGjbDv5QrMAgsD9V_VBcg9PEhQdtWaIiMW_vJ7uldDvU8_bId9xZFcF2WcvNOeCai9g6FQr-5D0W5FApICUlNvULHfU3U4iOQBFuGb/s800/fadetoblack4262.jpg", "comment_count": 0 }, { "title": "remember the alimony", "url": "https://cocktailvirgin.blogspot.com/2019/03/remember-alimony.html", "published": "2019-03-11T08:00:00.000-04:00", "updated": "2019-03-11T08:00:15.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Dan Greenbaum", "source": "the Beagle", "year": 2012 }, "categories": [ "cynar", "gin", "sherry" ], "ingredients": [ "1 1/4 oz Fino Sherry (Lustau)", "1 1/4 oz Cynar", "3/4 oz Beefeater Gin" ], "instructions": "Build in a double old fashioned glass with a large ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/4 oz Fino Sherry (Lustau)\n1 1/4 oz Cynar\n3/4 oz Beefeater Gin\nBuild in a double old fashioned glass with a large ice cube, stir to mix and chill, and garnish with an orange twist.\nIn my shopping expedition to Sundays ago, I finally added a bottle of Fino sherry to my collection. For a starting point the following night, I selected Dan Greenbaum's 2012 Remember the Alimony that he crafted at the Beagle in New York City and that Robert Simonson published in his\n3-Ingredient Cocktails\nbook. I first learned of the drink when Zac Luther did a guest shift at Backbar two years ago, and he cited it as the inspiration for his\nNot a Melon\ncocktail. Once built, the Remember the Alimony donated orange and herbal notes to the nose. Next, a crisp white wine sip was balanced by the sweet caramel elements in Cynar, and the swallow broadcasted funky herbal flavors dried out by Fino's acid and accented by the gin's pine and other botanticals.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3QW0T2nwGZ8mauYqU0r9LPx3fXlNGquiSwjd89K_Di_Ry-_UrLlShsE4G1GavFBEG6NysIvQMSSQDt9gkd1L0-WbTquZIwjw4de6fWW2Ef_cr5KcM6GsmAXqdh0NlWLF70A1YF27yEsN/s320/rememberthealimony4267.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3QW0T2nwGZ8mauYqU0r9LPx3fXlNGquiSwjd89K_Di_Ry-_UrLlShsE4G1GavFBEG6NysIvQMSSQDt9gkd1L0-WbTquZIwjw4de6fWW2Ef_cr5KcM6GsmAXqdh0NlWLF70A1YF27yEsN/s800/rememberthealimony4267.jpg", "comment_count": 0 }, { "title": "foreign legion", "url": "https://cocktailvirgin.blogspot.com/2019/03/foreign-legion.html", "published": "2019-03-12T08:00:00.000-04:00", "updated": "2019-03-12T08:00:05.257-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Greg Sanderson", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "aperol", "bitters (other)", "creme de cacao", "dubonnet", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Mount Gay XO Rum (RL Seale 10 Year)", "1/2 oz Aperol", "1/2 oz Dubonnet Rouge", "1/2 oz Lustau Manzanilla Sherry (Lustau Fino)", "1 bsp Marie Brizard Crème de Cacao (Tempus Fugit)", "1 dash Fee's Rhubarb Bitters (Regan's Orange)" ], "instructions": "Stir with ice, strain into a rocks glass with an ice sphere, and garnish with an orange twist.", "body_text": "1 1/2 oz Mount Gay XO Rum (RL Seale 10 Year)\n1/2 oz Aperol\n1/2 oz Dubonnet Rouge\n1/2 oz Lustau Manzanilla Sherry (Lustau Fino)\n1 bsp Marie Brizard Crème de Cacao (Tempus Fugit)\n1 dash Fee's Rhubarb Bitters (Regan's Orange)\nStir with ice, strain into a rocks glass with an ice sphere, and garnish with an orange twist.\nIn continuing on to find more uses for my bottle of Fino sherry, I found my bookmark for the Foreign Legion in the\nPDT Cocktail Book\n; moreover, the drink would also utilize my purchase of the new reformulation of Dubonnet Rouge! The recipe was created by Melbourne bartender Greg Sanderson before his guest bartending shift at PDT in 2009. Once prepared, the Foreign Legion showcased an orange and grape aroma with darker notes from the chocolate liqueur and perhaps the Dubonnet. Next, grape and orange mingled on the sip, and the swallow had a delightful combination of rum, chocolate, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhPU5bBNTsxZpyP0PFtwMDQZ25Z_6yeEeKRtHfA92e5AURkrzH6Lz7BtrfenTo8QCFbSTvk7Ky_71TED1jmaMdAu-SHK5OOPFjZuItweOWCnSaUnFeKgmdArAMtJ-kMNWEotdmk6axq6u/s320/foreignlegion4270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhPU5bBNTsxZpyP0PFtwMDQZ25Z_6yeEeKRtHfA92e5AURkrzH6Lz7BtrfenTo8QCFbSTvk7Ky_71TED1jmaMdAu-SHK5OOPFjZuItweOWCnSaUnFeKgmdArAMtJ-kMNWEotdmk6axq6u/s800/foreignlegion4270.jpg", "comment_count": 0 }, { "title": "flip the bird", "url": "https://cocktailvirgin.blogspot.com/2019/03/flip-bird.html", "published": "2019-03-13T08:00:00.000-04:00", "updated": "2019-03-13T08:00:05.706-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (other)", "campari", "egg", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Blackstrap Rum (Cruzan)", "1 1/2 oz Pineapple Juice", "1/2 oz Campari", "1/2 oz Demerara Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a double old fashioned glass, and garnish with 2 pineapple leaves and either lime oil from a twist or 5 drop lime bitters (Scrappy's Lime Bitters).", "body_text": "1 1/2 oz Blackstrap Rum (Cruzan)\n1 1/2 oz Pineapple Juice\n1/2 oz Campari\n1/2 oz Demerara Syrup\n1 Whole Egg\nShake once without ice and once with ice, strain into a double old fashioned glass, and garnish with 2 pineapple leaves and either lime oil from a twist or 5 drop lime bitters (Scrappy's Lime Bitters).\nAs I was coming home from work two Wednesdays ago, I was in the mood for an egg drink, and I pondered what fun Tiki drink could be reformulated as a Flip. My mind drifted over to the\nJungle Bird\n, and I figured that it could turn out well as a Flip if I removed the lime juice component. I ended up putting the lime element back in as an aromatic garnish as a nod to the original recipe while still to keeping things soft and dessert-y. For a name, Andrea suggested Flip the Bird.\nIn the glass, the Flip the Bird greeted the nose with a lime aroma from the bitters garnish. Next, a creamy pineapple sip with hints of dark caramel led into molassy rum smoothly merging Campari's orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWgNKFnhggo5c4if-rgD4UBqRUTTe_wwnmtSrZU4jxO39vQ9mlg0AyB1HEHes1_1YRKwtcE-RgD7YnQNIDPtOAZiFU4fCoGI9GR4sgHamLDOXUUpwFmLnkpEMKNtxbCE5iZ44tzn9vRmq/s320/flipthebird4272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWgNKFnhggo5c4if-rgD4UBqRUTTe_wwnmtSrZU4jxO39vQ9mlg0AyB1HEHes1_1YRKwtcE-RgD7YnQNIDPtOAZiFU4fCoGI9GR4sgHamLDOXUUpwFmLnkpEMKNtxbCE5iZ44tzn9vRmq/s800/flipthebird4272.jpg", "comment_count": 0 }, { "title": "sky rocket", "url": "https://cocktailvirgin.blogspot.com/2019/03/sky-rocket.html", "published": "2019-03-14T08:00:00.000-04:00", "updated": "2019-03-14T08:00:02.803-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Daniel Shoemaker", "source": "Teardrop", "year": null }, "categories": [ "bitters (aromatic)", "lemon juice", "swedish punsch", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Wild Turkey 101)", "1 oz Swedish Punsch (Kronan)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Lemon Juice", "1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel Bitters)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Bourbon (Wild Turkey 101)\n1 oz Swedish Punsch (Kronan)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Lemon Juice\n1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel Bitters)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Thursdays ago, I spotted the Sky Rocket in\nImbibe Magazine\n. The recipe was created by Daniel Shoemaker at Teardrop in Portland, Oregon, and the name and Swedish punsch component reminded me of the\nRocket\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\n. With a little thought, the Sky Rocket soon seemed like a gentle riff on the\nBoomerang\nfrom the 1937\nCafé Royal Cocktail Book\nwith a different whiskey and aromatic bitters duo. Once prepared, the Sky Rocket launched up to the nose with lemon, Bourbon, and Swedish punsch's caramel aromas. Next, the sip cruised in with crisp lemon and white wine notes, and the swallow exploded with Bourbon, rum, tea, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmdQdnFiURNWrcn8KmOnJrPrAsIOQ7GG21jtP1d59lj9TfI4cl5o7LWIIMYIbQl4CRnYQIzCHhUisTbTuIrHR757elAcqrbta_5jLLNNe3072lcYY8GKc1G__r4QVi7GNXI7Pn1LDFJ2y/s320/skyrocket4274.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmdQdnFiURNWrcn8KmOnJrPrAsIOQ7GG21jtP1d59lj9TfI4cl5o7LWIIMYIbQl4CRnYQIzCHhUisTbTuIrHR757elAcqrbta_5jLLNNe3072lcYY8GKc1G__r4QVi7GNXI7Pn1LDFJ2y/s800/skyrocket4274.jpg", "comment_count": 0 }, { "title": "the lighthouse", "url": "https://cocktailvirgin.blogspot.com/2019/03/the-lighthouse.html", "published": "2019-03-16T08:00:00.000-04:00", "updated": "2019-03-16T08:00:09.692-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt Grippo", "source": "Blackbird Bar", "year": null }, "categories": [ "bitters (other)", "falernum", "rum", "sherry" ], "ingredients": [ "2 oz Brugal Añejo Rum (Don Q Añejo)", "3/4 oz Tio Pepe Fino Sherry (Lustau)", "1/4 oz Velvet Falernum", "2 dash Scrappy's Lime Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Brugal Añejo Rum (Don Q Añejo)\n3/4 oz Tio Pepe Fino Sherry (Lustau)\n1/4 oz Velvet Falernum\n2 dash Scrappy's Lime Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Fridays ago, I was in the mood to give my new bottle of Fino bottle some more mileage, so I looked to the\nBarNotes\napp for inspiration. There, I was lured in by Matt Grippo's Lighthouse that was his first cocktail creation at the Blackbird Bar in San Francisco. While Matt said that it would taste great as described, the bar was selling this as a barrel-aged offering after 6 weeks in a small cask. What drew me in was the similarity to the\nGeorgetown Club Cocktail\nfrom Charles H. Baker, Jr.'s\nSouth American Companion\nthat I had great success with on the Loyal Nine menu circa 2016. Once stirred and strained, the Lighthouse shined out with aged rum and lime aromas. Next, caramel balanced by crisp white wine notes on the sip beaconed in rum, savory, clove, lime, and ginger flavors on the swallow. Like the Georgetown Club, there was enough sugar in the quarter ounce of falernum to round off the drink into a more gentle quaff.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWppqyydKMmLcw0bQCB429sRzQgFiMpP1_Z_9NA1YQzidaETY0ajVkK3OiOUrl4oEXRlQiNKSRA8kWpQMBBwV3Vd7hXyE9s5c-91h8gI7hRPpUpQRYxKKfleDYUGTADuAGgDmdBCw7bgw/s320/lighthouse4278.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWppqyydKMmLcw0bQCB429sRzQgFiMpP1_Z_9NA1YQzidaETY0ajVkK3OiOUrl4oEXRlQiNKSRA8kWpQMBBwV3Vd7hXyE9s5c-91h8gI7hRPpUpQRYxKKfleDYUGTADuAGgDmdBCw7bgw/s800/lighthouse4278.jpg", "comment_count": 0 }, { "title": "pink harmony", "url": "https://cocktailvirgin.blogspot.com/2019/03/pink-harmony.html", "published": "2019-03-16T08:00:00.001-04:00", "updated": "2019-03-16T08:00:21.813-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "grenadine", "lemon juice", "maraschino", "rum" ], "ingredients": [ "2 oz Barbancourt 5 Star (8 Year) Rhum", "1/4 oz Maraschino Liqueur (Luxardo)", "1/4 oz Grenadine", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a champagne glass (coupe).", "body_text": "2 oz Barbancourt 5 Star (8 Year) Rhum\n1/4 oz Maraschino Liqueur (Luxardo)\n1/4 oz Grenadine\n1/2 oz Lemon Juice\nShake with ice and strain into a champagne glass (coupe).\nAfter my bar shift two Saturdays ago, I reached for Trader Vic's 1974\nRum Cookery & Drinkery\nbook to find something gentle to end my work week. There, I spotted the Pink Harmony that appeared like the lemon for lime juice version of the\nChamps-de-Mars Daiquiri\n. What was at the core of this rum drink was the Maraschino-grenadine pairing that shines in drinks like the\nMary Pickford\n,\nCuban\n, and the Hell in the Pacific Tiki drink. In the glass, the Pink Harmony proffered nutty cherry and lemon to the nose. Next, lemon along with light cherry and berry notes filled the sip, and the swallow showcased the rum with nutty and pomegranate flavors. Overall, the Pink Harmony had a softer feel with lemon in the mix instead of lime.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgykbWJqTqTvFZXBy8LbW44m2hEKOPPO8aOufEDSBpDDSbwIVmzjwcDQyscnJdwyDCeqdv30PGTWKz02nTDQWsCld1fhbjJ4isQm31UecEpPD3AddK3DWGTdd8QnR1zigh_co5ya-CKXyU/s320/pinkharmony4282.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgykbWJqTqTvFZXBy8LbW44m2hEKOPPO8aOufEDSBpDDSbwIVmzjwcDQyscnJdwyDCeqdv30PGTWKz02nTDQWsCld1fhbjJ4isQm31UecEpPD3AddK3DWGTdd8QnR1zigh_co5ya-CKXyU/s800/pinkharmony4282.jpg", "comment_count": 0 }, { "title": "low hanging fruit", "url": "https://cocktailvirgin.blogspot.com/2019/03/low-hanging-fruit.html", "published": "2019-03-17T08:00:00.000-04:00", "updated": "2019-03-17T08:00:03.647-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Christopher James", "source": "Felina", "year": null }, "categories": [ "apricot liqueur", "lime juice", "mezcal", "strega" ], "ingredients": [ "3/4 oz Mezcal (Fidencio)", "3/4 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Strega", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Mezcal (Fidencio)\n3/4 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Strega\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, I decided to make a drink that I had spotted earlier in the week on Christopher James'\nInstagram\nfeed of something that he created at Felina in New Jersey. Chris was my\nCocktails in the Country\nroommate back in 2015, so I felt comfortable inquiring about the recipe. I was intrigued because the combination reminded me of the\nEulogy\ngiven the Strega and lime, and Chris described the name as, \"It's the easiest drink to make hence the low hanging fruit moniker.\"\nThe Low Hanging Fruit tempted me with smoke and star anise aromas with hints of apricot on the nose. Next, the lime-driven sip gave way to smoky agave, apricot, and licorice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GSqV4vnBf3M501i2jJmdaREbX1RVqJPW9szjXPchVGhSc551Rfe3YBPM606GstN0ymHegeBiuzQNqUiXU1CXC-_sExG0ELSeS8UV7pqLzk5r2GmFxmkrxD1VwUT37Tstxn4mkJnRDQOS/s320/lowhangingfruit4284.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GSqV4vnBf3M501i2jJmdaREbX1RVqJPW9szjXPchVGhSc551Rfe3YBPM606GstN0ymHegeBiuzQNqUiXU1CXC-_sExG0ELSeS8UV7pqLzk5r2GmFxmkrxD1VwUT37Tstxn4mkJnRDQOS/s800/lowhangingfruit4284.jpg", "comment_count": 1 }, { "title": "la perla", "url": "https://cocktailvirgin.blogspot.com/2019/03/la-perla.html", "published": "2019-03-18T08:00:00.000-04:00", "updated": "2019-03-18T08:00:04.980-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jacques Benzuidenhout", "source": "PDT Cocktail Book", "year": 2005 }, "categories": [ "pear liqueur", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Partida Reposado Tequila (Cimarron)", "1 1/2 oz Lustau Manzanilla Sherry (Lustau Fino)", "3/4 oz Mathilde Pear Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Partida Reposado Tequila (Cimarron)\n1 1/2 oz Lustau Manzanilla Sherry (Lustau Fino)\n3/4 oz Mathilde Pear Liqueur (Rothman & Winter)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nOne of the unoxidized sherry recipes in the\nPDT Cocktail Book\nthat I could not make until I bought a bottle of Fino was Jacques Benzuidenhout's La Perla that he created in San Francisco circa 2005. The drink was Jacques' nod to Tomas Estes' bar of London's Covent Gardens; Tomas owned the now defunct La Perla and is a renowned tequila guru who founded the Tequila Ocho brand. In the glass, La Perla began with a lemon and muted agave nose. Next, an off-dry white grape and pear sip led into a pear and agave medley with a hint of chocolate on the swallow. Overall, my balance was probably a lot less pear-forward given my liqueur choice (more natural and subtle than Mathilde) and its decade of sitting on my shelf (first blog post usage was\nthis\ntequila Sour in April 2009).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYBwANezgLeSBqvhKQhXic0XK0fja4TgQ5Tqs_RektBNtAgjuZdOPkNNSteFvpyXGzuNdi1K5kGzYb5DX3BxQOZZXOL0iKJlE3ijiAOOQjGcdD07GH750wtF7EYK9Ib5YpMZDxbac-t2T/s320/laperla4285.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYBwANezgLeSBqvhKQhXic0XK0fja4TgQ5Tqs_RektBNtAgjuZdOPkNNSteFvpyXGzuNdi1K5kGzYb5DX3BxQOZZXOL0iKJlE3ijiAOOQjGcdD07GH750wtF7EYK9Ib5YpMZDxbac-t2T/s800/laperla4285.jpg", "comment_count": 0 }, { "title": "deshler cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/03/deshler-cocktail.html", "published": "2019-03-19T08:00:00.000-04:00", "updated": "2019-03-19T08:00:07.162-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "bitters (Peychaud's)", "cointreau", "dubonnet", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye Whiskey (1 1/2 oz Old Overholt)", "1/2 Dubonnet (1 1/2 oz Dubonnet Rouge)", "2 dash Peychaud's Bitters", "2 dash Cointreau (1/8+ oz)", "1 piece Lemon Peel", "2 piece Orange Peel" ], "instructions": "Shake with ice, strain into a cocktail glass, and serve with an orange twist on top.", "body_text": "1/2 Rye Whiskey (1 1/2 oz Old Overholt)\n1/2 Dubonnet (1 1/2 oz Dubonnet Rouge)\n2 dash Peychaud's Bitters\n2 dash Cointreau (1/8+ oz)\n1 piece Lemon Peel\n2 piece Orange Peel\nShake with ice, strain into a cocktail glass, and serve with an orange twist on top.\nTwo Tuesdays ago, I sought out Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nand soon found the Deshler Cocktail that had popped into my head soon after buying the new formulation of Dubonnet. The recipe was named for turn of the century boxer David Deshler, and it was one that I had not made before despite having written about it in describing Palmer Matthew's riff at Drink that got dubbed after another boxer of that era, namely\nKid McCoy\n.\nDespite the straight spirits nature of the drink, I still shook it to help incorporate the peel components; however, I have seen stirred versions that squeezed the peels into the mixing glass to offer a smoother tipple. Once prepared, the Deshler opened up with a flurry of orange, grape, and cherry aromas. Next, it bobbed with a dry grape sip, and it weaved with a rye, cherry, chocolate, orange, and anise flavored swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiDUWP08o8rh8BKG6I36NeEhAbahpjaZQZg0JYq8WHhF0FOUSd3qQisLWO-UohpI98yFT1pL_9rg0mXx_0-MWnnYn8HHFBxfWUWe7Gkh_m8O6GMIy-Sn5TPEwpBm3ck5CIEdIIAIREn9W/s320/deshler4290.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiDUWP08o8rh8BKG6I36NeEhAbahpjaZQZg0JYq8WHhF0FOUSd3qQisLWO-UohpI98yFT1pL_9rg0mXx_0-MWnnYn8HHFBxfWUWe7Gkh_m8O6GMIy-Sn5TPEwpBm3ck5CIEdIIAIREn9W/s800/deshler4290.jpg", "comment_count": 0 }, { "title": "before the bell", "url": "https://cocktailvirgin.blogspot.com/2019/03/before-bell.html", "published": "2019-03-20T08:00:00.000-04:00", "updated": "2019-03-20T08:00:03.457-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cynar", "dubonnet", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Dubonnet Rouge", "1/2 oz Cynar", "1/2 oz Lemon Juice", "2 slice Orange" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist. shaken with orange slices that also appeared in Ensslin, I was inspired to riff on the Deshler. Given the shaken with orange aspect, I was decided to mashup the Deshler with Sam Ross'", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Dubonnet Rouge\n1/2 oz Cynar\n1/2 oz Lemon Juice\n2 slice Orange\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter making the\nDeshler\nthe night before that was shaken with orange and lemon peels and having re-spotted the\nTwin Six\nshaken with orange slices that also appeared in Ensslin, I was inspired to riff on the Deshler. Given the shaken with orange aspect, I was decided to mashup the Deshler with Sam Ross'\nToo Soon?\nand give it a boxing-inspired name of Before the Bell.\nIn the glass, the Before the Bell circled with an orange, grape, and caramel bouquet. Next, the sip jabbed with lemon, orange, and caramel notes, and the swallow shot the cross with rye and bitter herbal flavors with a bitter orange finish. Perhaps Bourbon or a softer rye would work better here for I find aggressive ryes to be less satisfying in Sours. Or it could be that the orange from Sam Ross' gin drink did not go as well with American whiskey as I have noted in the\nWard 8\nand in my write up of the Tiki mashup version, the\nScorpion Ward\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Q5RasrCLov760oMQ7FPOdR73FJWiKxyA2hYbCib4Udo6tVHJ_-PEXgRarH99oJP0Mb-27ZYjbPP6TucQ8UNPgxgJuoMvXNwhqciJqnmUY8x6m53eokUBGlTHQwFjgqOa-OpHu6jOFf3A/s320/beforethebell4293.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Q5RasrCLov760oMQ7FPOdR73FJWiKxyA2hYbCib4Udo6tVHJ_-PEXgRarH99oJP0Mb-27ZYjbPP6TucQ8UNPgxgJuoMvXNwhqciJqnmUY8x6m53eokUBGlTHQwFjgqOa-OpHu6jOFf3A/s800/beforethebell4293.jpg", "comment_count": 0 }, { "title": "frankie panky", "url": "https://cocktailvirgin.blogspot.com/2019/03/frankie-panky.html", "published": "2019-03-21T08:00:00.000-04:00", "updated": "2019-03-21T08:00:04.963-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Liam Odien", "source": "Batch Cocktails", "year": null }, "categories": [ "cynar", "fernet-branca", "tequila", "vermouth (dry)" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "3/4 oz Cynar", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Blanco Tequila (Cimarron)\n3/4 oz Cynar\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Fernet Branca\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, my advance copy of Maggie Hoffman's\nBatch Cocktails\narrived; I was sent one for my\nDerby Cup\nwas utilized as one of the recipes (albeit a scaled-up and batched version). So when I got home that night, I quickly flipped through the pages to see if there was a good recipe that could be scaled down to become my nightcap. The one that made the call was Los Angeles bartender Liam Odien's riff on the\nHanky Panky\nfrom the\nSavoy Cocktail Book\n. Here, tequila subbed for the gin base, and the sweet vermouth was replaced by a combination of Cynar and dry vermouth.\nGiven the name, I was curious if it were a tribute to NYC bartender Ms. Franky Marshall, but I realized that the spelling was wrong; instead, it could be named after a West Coast photographer and burlesque performer Frankie Panky. The Frankie Panky began the act with an orange and minty-herbal aroma. Next, the Cynar's caramel filled the sip, and the swallow closed things out with tequila and complementary funky herbal flavors along with minty-menthol notes from the Fernet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqvYDoyxG7AM4b9TQ95Jul3O_OEThYuxiaQEREzvqTqg6xgBlbHSBiwX1ApF1_003LIwLSeDxuSqn0uF2Bp-GJ-J1CRW4SExZy-ZwpOPd9UsgBs8Xb4yMqB-xcbGi9GobZg-loxm2sYb7/s320/frankiepanky4295.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqvYDoyxG7AM4b9TQ95Jul3O_OEThYuxiaQEREzvqTqg6xgBlbHSBiwX1ApF1_003LIwLSeDxuSqn0uF2Bp-GJ-J1CRW4SExZy-ZwpOPd9UsgBs8Xb4yMqB-xcbGi9GobZg-loxm2sYb7/s800/frankiepanky4295.jpg", "comment_count": 0 }, { "title": "margot tenenbaum", "url": "https://cocktailvirgin.blogspot.com/2019/03/margot-tenenbaum.html", "published": "2019-03-22T08:00:00.000-04:00", "updated": "2019-03-22T08:00:08.665-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Frank Cisneros", "source": "New York Cocktails", "year": null }, "categories": [ "amaro", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "2 oz High-Rye Bourbon (Four Roses Yellow Label)", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup", "1/2 oz Zucca Rabarbaro (Sfumato)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz High-Rye Bourbon (Four Roses Yellow Label)\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup\n1/2 oz Zucca Rabarbaro (Sfumato)\nShake with ice and strain into a cocktail coupe.\nOn Friday night two weeks ago, my hand reached for Amanda Schuster's\nNew York Cocktails\nto find my post work shift libation. There, I spied Frank Cisneros' Margot Tenebaum named after the edgy character from Wes Anderson's\nThe Royal Tenenbaums\nmovie, and since Margot was a smoker for most of her life, it was apt that the recipe called for a smoky amaro (the Chinese rhubarb root in rabarbaros naturally comes across as smoky despite not having touched fire). Since I enjoyed my last recipe that I had tried by Frank, namely the\nFarmer's Armagnac\n, I was excited to give this one a go.\nThe Margot Tenenbaum adopted a smoky herbal aroma with honey-floral undertones. Next, a bright lemon sip was darkened by the Sfumato's earthy roastiness, and the swallow wrapped things up with Bourbon accented by bitter flavors balanced by sweet floral honey notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0PhHj15Q9qYC6zpsc75_bZErozBmogITLoa4AahDVXcUA_pQrB2hYuSpJtGcD0Qwy072XKcs6jg28BPW6qerR_DXzHYBloETBpV7KHmbIRjiSbLZxw3UNisZd8AZLtiHK7tF_Mh45Nh8/s320/margottenenbaum4297.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0PhHj15Q9qYC6zpsc75_bZErozBmogITLoa4AahDVXcUA_pQrB2hYuSpJtGcD0Qwy072XKcs6jg28BPW6qerR_DXzHYBloETBpV7KHmbIRjiSbLZxw3UNisZd8AZLtiHK7tF_Mh45Nh8/s800/margottenenbaum4297.jpg", "comment_count": 1 }, { "title": ":: history of place ::", "url": "https://cocktailvirgin.blogspot.com/2019/03/history-of-place.html", "published": "2019-03-22T10:23:00.001-04:00", "updated": "2019-07-14T10:31:55.460-04:00", "author": "frederic", "post_type": "essay", "venues": [ "loyalnine" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#loyalnine", "*essay", "*original", "bitters (Angostura)", "pimento dram", "rum", "simple syrup" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in January 2017; slightly adapted version here.\nLearning history has been a very useful way to relate to guests. Indeed, cocktail knowledge is rather important to some guests as is being able to explain the tapestry of what American whiskey is. However, one of the best ways to relate to guests regardless of what they drink or even if they drink is learning the history of the bar’s space. That space can be the building, the neighborhood, and events going on around it.\nIn terms of building, one of my previous bars, Russell House Tavern in Harvard Square in Cambridge, MA, relishes the fact that the building’s first occupant in the mid 1800s was furniture dealer Thomas Russell and it helped to tie Harvard Square as a center of business. However, with older guests, it was important to know that the spot was the Wursthaus from 1917 until 1996. Some would regale tales about the quality German beer brands that they served there when America was awash in flavorless macro-beer lagers. And I remember one couple who related that they were too poor as Harvard students to eat at the Wursthaus, but now that they were older and more successful, they could eat in the same space. My next bar, Loyal Nine in East Cambridge has a less regal history in terms of building location, but one that still is important nevertheless. The previous tenants were a successive pair of liquor stores, and neighborhood guests love telling stories about their decline into a near-empty shelved questionable establishment. One of my favorite comments about the space was from an old co-worker who commented, “I used to buy beer underage there,” followed by his girlfriend’s reply of “Yes, a lot of driving around town is a tour of where Adam bought beer underage.”\nThe neighborhood’s history is also important. This showed itself especially when I worked day shifts at Russell House Tavern, and it tapped into how people love to reminisce. Part of my knowledge stemmed from spending a large amount of time in the neighborhood when I moved here back in the 90s. However, when my regulars would talk about people places that I did not know about, I turned to history books. Luckily, I could purchase the\nHarvard Square: An Illustrated History Since 1950\nbook so I could look up that BBQ place around the corner that was gone before I got here so I could follow up with a guest the next time they came in. Web searches also helped, for the city’s historical society has plenty of articles about establishments, figures, and trends. My next bar’s neighborhood has a less notable history, but still one that can be tapped into in regards to what restaurants and stores were in the area throughout the years.\nLoyal Nine’s neighborhood does have a lot of cultural history though being at the intersection of Italian and Portuguese neighborhoods. Both have their respective festivals to learn about with the Italian ones being on the north side of Cambridge Street and the Portuguese ones being on the south side. While the Portuguese ones include parades with marching bands and church bell peels, the Italian festival every summer is a weekend long extravaganza that includes rides, carnie game booths, and food. Most of all, they have bands. One year, they had a few once-famous bands like the Spinners but they also had the current incarnation of the Village People. The Village People playing the neighborhood party was a big conversation piece, so I began to study up on Village People history including which were the original members that were still active, what years the hits were, and what the scandal with the U.S. Navy commercial was all about. That Saturday night, we made the drink of the day a four rum Old Fashioned called In the Navy. Many of our guests that night had either gone to the festival beforehand or were planning to catch the band afterwards, and the others at least knew about the goings on especially since Cambridge Street was blocked off starting a street away. The drink of the day gave a great talking piece to relate ideas about the neighborhood and interesting moments in music during the 1970s. That drink turned out to be the most successful drink of the day, and the recipe is as follows:\nIn the Navy\n• 1/2 oz Navy Strength Rum (we used Smith & Cross)\n• 1/2 oz Local Amber Rum (here, Privateer Amber)\n• 1/2 oz Local Amber Rum (here, Old Ipswich Tavern Style)\n• 1/2 oz Old Monk Rum (or other dark rum)\n• 3/4 oz Demerara Syrup (1:1)\n• 1 heavy barspoon St. Elizabeth Allspice Dram\n• 2 dash Angostura Bitters\nBuild in a rocks glass, add ice, stir to mix and chill, and garnish with lemon and lime twists.\nThe drink could be tied back to that neck of the woods being a major center of rum production before Prohibition, to the history of the song it was named after, or just as a hearty libation to be enjoyed. Bartender’s choice. Or perhaps, it is better said the bartender’s job to read the guest’s choice of what they want to hear about and connect to.\nThe key to all of these interactions is that there is so much more to talk about besides the spirits on your back bar. And you will learn in exchange as people relate their stories and histories about the place and neighborhood. I remember one New Year’s Eve, an older gentleman took a break from visiting his elderly mother and stopped in for a beer. He taught me that Loyal Nine’s space used to be two buildings with one of them having a sandwich shop on the first floor. A fire in one wiped out both buildings, and that is how our current space came to be built. The stories about the dangers of drug dealing on this strip during the 1980s were less useful but nevertheless colorful and entertaining. But I definitely felt that the stories he had a chance to tell were better for his soul than the beer he had with us.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2B8ZYdj5rkpcmfgDvl7qbGhcME-KamNhGaWLXOM8YlJbMiGC7Hv-yelbBU01ZsmDMjcFE0aRVmvZAj-uR0F7_EDaT9rs2vONPUqKdButVEy4wmEGzLeEedfy2wiY8NEcRdd_ydzGEX9y/s320/Fred_RHT_improperbostonian_cropped.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIohNHGIod74oHHBBxVEghbcrOKVI1UuUMPgfmsm-c1z40I7IyWN4CQg76IdvaZs9r144p9GZYmGSCcmuTMADS5nuGnvH1cW4yq6mF0JLYwq0wR3wi5ymg7TQeXZ7H3Tf7r27QKw-kwqtn/s320/loyalnine_buildout_small.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2B8ZYdj5rkpcmfgDvl7qbGhcME-KamNhGaWLXOM8YlJbMiGC7Hv-yelbBU01ZsmDMjcFE0aRVmvZAj-uR0F7_EDaT9rs2vONPUqKdButVEy4wmEGzLeEedfy2wiY8NEcRdd_ydzGEX9y/s800/Fred_RHT_improperbostonian_cropped.jpg", "comment_count": 0 }, { "title": "temptation", "url": "https://cocktailvirgin.blogspot.com/2019/03/temptation.html", "published": "2019-03-23T08:00:00.000-04:00", "updated": "2019-03-23T08:00:06.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "absinthe", "curacao", "dubonnet", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye Whiskey (2 oz Old Overholt)", "2 dash Curaçao (1/4 oz Pierre Ferrand Dry)", "2 dash Absinthe (20 drop St. George)", "2 dash Dubonnet (3/4 oz)", "1 piece Orange Peel", "1 piece Lemon Peel" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 jigger Rye Whiskey (2 oz Old Overholt)\n2 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n2 dash Absinthe (20 drop St. George)\n2 dash Dubonnet (3/4 oz)\n1 piece Orange Peel\n1 piece Lemon Peel\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I returned to Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nto make a drink called the Temptation that came across akin to the\nDeshler\nbut with much less Dubonnet and a touch of absinthe instead of Peychaud's Bitters. Once prepared, the Temptation teased the nose with rye, grape, and orange aromas. Next, dry grape and malt set up the sip, and the swallow gave in with rye, orange, chocolate, and bitter herbal flavors with an anise, lemon peel, and orange peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVd21fzEbYN9LlXWXXDyg3E_bDDVBKL8Krg9rB-eml8prF6P9dwmEqGDvuR4ptTHULdZttV5hZ69Iby-4usVAF_HyQRKSrarkgbHRpTrbcVrzi7mXSVxLr54cTdF21WCVzwciKB6gDYK3C/s320/temptation4300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVd21fzEbYN9LlXWXXDyg3E_bDDVBKL8Krg9rB-eml8prF6P9dwmEqGDvuR4ptTHULdZttV5hZ69Iby-4usVAF_HyQRKSrarkgbHRpTrbcVrzi7mXSVxLr54cTdF21WCVzwciKB6gDYK3C/s800/temptation4300.jpg", "comment_count": 0 }, { "title": "goldfinch", "url": "https://cocktailvirgin.blogspot.com/2019/03/goldfinch.html", "published": "2019-03-24T08:00:00.000-04:00", "updated": "2019-03-24T08:00:11.829-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Lauren Schell", "source": "Seaworthy", "year": 2016 }, "categories": [ "bitters (orange)", "lemon juice", "lillet", "sherry", "simple syrup", "soda" ], "ingredients": [ "1 oz Cocchi Americano", "1 oz Fino Sherry (Lustau)", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a Collins glass with ice, top with soda water (2 oz), and garnish with a grapefruit twist.", "body_text": "1 oz Cocchi Americano\n1 oz Fino Sherry (Lustau)\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Orange Bitters (Regan's)\nShake with ice, strain into a Collins glass with ice, top with soda water (2 oz), and garnish with a grapefruit twist.\nIn seeking out recipes to utilize my bottle of Fino sherry, I searched the\nImbibe Magazine\ndatabase and found the Goldfinch. The recipe was crafted by Lauren Schell at Seaworthy in New Orleans, and it was published in the Summer 2016 issue which came out around the time the bar opened up at the Ace Hotel. In the glass, the Goldfinch flitted to the nose with grapefruit and fino sherry's dry wine aroma. Next, a crisp carbonated lemon and peach noted sip led into fino sherry and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8_spc-mKeCIJbqDSI8Nk3qhjAjqpeFelz4_1nMsdqV0Og9RAMtZiYVMrQTAS7ho619zkDrw1OuVcNd32LNgrfaoiWERV8633VjIBul46qfMnAelUcAxweVY0dX-3tjraa8CugAF5DusS/s320/goldfinch4303.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8_spc-mKeCIJbqDSI8Nk3qhjAjqpeFelz4_1nMsdqV0Og9RAMtZiYVMrQTAS7ho619zkDrw1OuVcNd32LNgrfaoiWERV8633VjIBul46qfMnAelUcAxweVY0dX-3tjraa8CugAF5DusS/s800/goldfinch4303.jpg", "comment_count": 0 }, { "title": "huascar daiquiri", "url": "https://cocktailvirgin.blogspot.com/2019/03/huascar-daiquiri.html", "published": "2019-03-25T08:00:00.000-04:00", "updated": "2019-03-25T08:00:03.568-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Del Pedro", "source": "Tooker Alley", "year": null }, "categories": [ "lime juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz Flor de Caña 4 Year Rum (Uruapan Charanda Blanco)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and float 1/2 oz Cruzan Blackstrap Rum.", "body_text": "2 oz Flor de Caña 4 Year Rum (Uruapan Charanda Blanco)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice, strain into a cocktail coupe, and float 1/2 oz Cruzan Blackstrap Rum.\nAfter returning home from volunteering at Speed Rack two Monday nights ago, I was in the mood for something refreshing. In the\nBrooklyn Bartender Book\n, I spotted Del Pedro's Huascar Daiquiri that he crafted at Tooker Alley. Del Pedro created this one night for a restaurant worker in the neighborhood Huascar who loved the combination. This Daiquiri greeted the nose with a lime and dark rum bouquet. Next, lime and caramel on the sip gave way to funky rum and molasses flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAJwuO13HVOW9Uveb6uKY37id5VaheCkM1t6t-Z_KvnJVam_o4qRaPdRg4E1hbkSkw1SWIx-YbNTzgbWi8AqBkEqIVVsTUdZF7ug6Oqsj927_ryXWScRWp1a0R1Hs1PkRHeB8oiiw6ogR/s320/huascardaiquiri4306.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAJwuO13HVOW9Uveb6uKY37id5VaheCkM1t6t-Z_KvnJVam_o4qRaPdRg4E1hbkSkw1SWIx-YbNTzgbWi8AqBkEqIVVsTUdZF7ug6Oqsj927_ryXWScRWp1a0R1Hs1PkRHeB8oiiw6ogR/s800/huascardaiquiri4306.jpg", "comment_count": 0 }, { "title": "berry wall", "url": "https://cocktailvirgin.blogspot.com/2019/03/berry-wall.html", "published": "2019-03-26T08:00:00.000-04:00", "updated": "2019-03-26T08:00:02.264-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "pimento dram", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Wild Turkey 101)", "3/4 oz Punt e Mes", "1/2 oz Campari", "1/4 oz Allspice Dram (Hamilton's)", "1 medium Strawberry" ], "instructions": "Muddle the strawberry in the Campari and allspice dram. Add the rest of the ingredients, stir with ice, and double strain into a rocks glass with a large ice cube. Garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Wild Turkey 101)\n3/4 oz Punt e Mes\n1/2 oz Campari\n1/4 oz Allspice Dram (Hamilton's)\n1 medium Strawberry\nMuddle the strawberry in the Campari and allspice dram. Add the rest of the ingredients, stir with ice, and double strain into a rocks glass with a large ice cube. Garnish with an orange twist.\nTwo Tuesdays ago, I got into discussion with Christine Fernsebner Eslao about Saratoga Springs' role in 19th century cocktail culture when she posted a photo of the\nAdelphi\nHotel and other sites around town. Saratoga Springs was a famous spa, gambling, and horse racing town north of New York City that attracted the sporting and dandy crowd, and it spawned several cocktails such as the\nSaratoga Cocktail\nand\nSaratoga Brace Up\nfrom Jerry Thomas and the\nSaratoga Cocktail\nfrom Harry Johnson. Christine replied that this made sense because Berry Wall, an 1880s New York City socialite dubbed the \"King of the Dudes,\" hung out a bit in the town. I discovered that Berry won a dude-off fashion competition there in 1888 by changing outfits 40 times between breakfast and dinner. I figured that his name alone was worthy of a drink tribute. Indeed, the berry aspect made me think of the strawberry-Campari flavor duo from drinks like the\nDunderstruck\n, and I opted for a Boulevardier \"man about town\" angle.\nThe Berry Wall sauntered into the senses with an orange and berry aroma. Next, red berry and grape mingled on the sip, and the swallow bet the house with Bourbon, strawberry, bitter orange, and allspice flavors. After enjoying this combination, I discovered that I had probably lifted the Campari, strawberry, and allspice trio concept from the\nLouanalao\n, although I originally just recalled how well Campari and allspice worked in the\nChester Rapkin\nand other cocktails when I was considering a final modifying ingredient.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6NRqUKP9bIHmSdm3ZoIeEXk0LyTdh6UKh3Tu3xtydFsPMbGFmuchm7JLG7BsLWmVaNrFYFbJRI-2XBWKe43CkAtKIKShlcrXs5WxgNnB7wII30ijlaXLHtMeKsElEEdEB2sNAJSyLKp8/s320/berrywall4309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6NRqUKP9bIHmSdm3ZoIeEXk0LyTdh6UKh3Tu3xtydFsPMbGFmuchm7JLG7BsLWmVaNrFYFbJRI-2XBWKe43CkAtKIKShlcrXs5WxgNnB7wII30ijlaXLHtMeKsElEEdEB2sNAJSyLKp8/s800/berrywall4309.jpg", "comment_count": 0 }, { "title": "beekeeper", "url": "https://cocktailvirgin.blogspot.com/2019/03/beekeeper.html", "published": "2019-03-27T08:00:00.000-04:00", "updated": "2019-03-27T08:00:04.909-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lacy Hawkins", "source": "The Nomad Cookbook", "year": null }, "categories": [ "bitters (orange)", "egg white", "gin", "honey", "lemon juice", "scotch", "st. germain" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Tanqueray)", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup", "1/4 oz St. Germain (St. Elder)", "1/4 oz Caol Ila 12 Year Scotch", "1 dash Orange Bitters (Regan's)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail coupe.", "body_text": "1 1/2 oz Plymouth Gin (Tanqueray)\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup\n1/4 oz St. Germain (St. Elder)\n1/4 oz Caol Ila 12 Year Scotch\n1 dash Orange Bitters (Regan's)\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail coupe.\nTwo Wednesdays ago, New York City bartender Lacy Hawkins stopped into my bar for lunch, and that evening after work, I decided to pay my respects to one of her drink creations. The one that I selected was the Beekeeper from\nThe Nomad Cookbook\nthat appeared like a smoky-floral Bee's Knees riff. In addition to the Scotch and elderflower components, the recipe also included egg white as had Charles H. Baker's\nBahia Busy Bee\nand Yvonne's\nHoney Bee\n. Interestingly, Lacy comes from a family of bee keepers and still maintains hives at her parents' house, so it seemed like a great tribute to her family's pastimes. In the glass, the Beekeeper's aromas of honey, floral, and smoke flew into the nose. Next, a creamy honey and lemon sip buzzed into a gin, floral, and peachy swallow with a peat smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC73gyA3bpbF2nWU-k2HeWgvt7hvTb5uDoRkVDi4IG5OpRGb22DgwGjUVb6HS4HXe_ySecTnLvTGmuBuUbF3MEFex5NlLej7lNRAmR-4NZaL-Z3xnH2Nt_Os90W-DqsQxSatGqZi_DhmqB/s320/beekeeper4314.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC73gyA3bpbF2nWU-k2HeWgvt7hvTb5uDoRkVDi4IG5OpRGb22DgwGjUVb6HS4HXe_ySecTnLvTGmuBuUbF3MEFex5NlLej7lNRAmR-4NZaL-Z3xnH2Nt_Os90W-DqsQxSatGqZi_DhmqB/s800/beekeeper4314.jpg", "comment_count": 0 }, { "title": "the night shift", "url": "https://cocktailvirgin.blogspot.com/2019/03/the-night-shift.html", "published": "2019-03-28T08:00:00.000-04:00", "updated": "2019-03-28T08:00:07.266-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sean Kenyon", "source": "American Bonded", "year": null }, "categories": [ "cognac", "pimento dram", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Cognac (Courvoisier VS)", "1 oz Appleton Signature Blend Rum", "1 oz Carpano Sweet Vermouth (Martini Gran Lusso)", "1/8 oz Allspice Dram (Hamilton's)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/4 oz Cognac (Courvoisier VS)\n1 oz Appleton Signature Blend Rum\n1 oz Carpano Sweet Vermouth (Martini Gran Lusso)\n1/8 oz Allspice Dram (Hamilton's)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, I selected Maggie Hoffman's\nBatch Cocktails\nfor something that I could adapt into a nightcap for one. There, Sean Kenyon's Night Shift that he crafted at American Bonded in Denver seemed like a delightful split spirits Manhattan-like number. Once prepared, the Night Shift offered up orange, allspice, and caramel notes to the nose. Next, caramel joined grape on the sip, and Cognac, rum, herbal, and allspice flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIhoKqdVREZXikgDVXs_pHMPP2kQUkDYPw-Gkoxb4O3pv9nabrBCyy6x114TfBSiTTQOEa1o1KdkY1lhKLBw-kF7LmjGQhpesf75o39uLlJA8Yrk6KyuVOr7T7LFBFo1c-QWRy8NooH2C/s320/nightshift4316.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIhoKqdVREZXikgDVXs_pHMPP2kQUkDYPw-Gkoxb4O3pv9nabrBCyy6x114TfBSiTTQOEa1o1KdkY1lhKLBw-kF7LmjGQhpesf75o39uLlJA8Yrk6KyuVOr7T7LFBFo1c-QWRy8NooH2C/s800/nightshift4316.jpg", "comment_count": 0 }, { "title": "submarine cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/03/submarine-cocktail.html", "published": "2019-03-29T08:00:00.000-04:00", "updated": "2019-03-29T08:00:13.275-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "dubonnet", "gin", "vermouth (dry)" ], "ingredients": [ "1/4 French Vermouth (1 oz Noilly Prat)", "1/4 El Bart Gin (1 oz Junipero)", "1/2 Dubonnet Rouge (2 oz)" ], "instructions": "Stir with ice and strain into a glass.", "body_text": "1/4 French Vermouth (1 oz Noilly Prat)\n1/4 El Bart Gin (1 oz Junipero)\n1/2 Dubonnet Rouge (2 oz)\nStir with ice and strain into a glass.\nTwo Fridays ago, I sought out Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nfor something light to end my rather late evening; perhaps I was drawn to that tome for its collection of Dubonnet recipes that could utilize my purchase of the new reformulation of that quinquina. The one I selected was the Submarine Cocktail; I later realized that I had previously made the Submarine with different proportions and bitters on my\nBoker's Bitters\npost back in 2008. That gin-forward recipe was from\nCocktailDB\nwhich seemed to have acquired it from Stan Jones' 1977\nComplete Barguide\n; Jones must have sourced it from something earlier due to the inclusion of Boker's Bitters. Ensslin's recipe correlates with the uptick in submarine activity during World War I, so it could perhaps be one of the earliest recipes if not the first for the Submarine Cocktail.\nThe Submarine Cocktail delighted the nose with a strawberry and cherry bouquet from the new Dubonnet. Next, grape on the sip sunk into cherry and grape flavors on the swallow with a chocolate and juniper finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphg8P2HweKXzTPQkjeBFtRAd0XxwELGjJOnDTt8PgavOUpjWw2SzDKG-JXqkm7WRcHjuXSRKGmdt9foAkyWS83dLAfrcYu4LK92t6heFvegJGWPbD1XumpHw5DHMu5N1zOhW2ZJia0tYC/s320/submarine4317.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphg8P2HweKXzTPQkjeBFtRAd0XxwELGjJOnDTt8PgavOUpjWw2SzDKG-JXqkm7WRcHjuXSRKGmdt9foAkyWS83dLAfrcYu4LK92t6heFvegJGWPbD1XumpHw5DHMu5N1zOhW2ZJia0tYC/s800/submarine4317.jpg", "comment_count": 0 }, { "title": "fall on me", "url": "https://cocktailvirgin.blogspot.com/2019/03/fall-on-me.html", "published": "2019-03-30T08:00:00.000-04:00", "updated": "2019-03-30T08:00:20.871-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "benedictine", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Sweet Vermouth (Martini Gran Lusso)", "1/2 oz Oloroso or Amontillado Sherry (Lustau Oloroso)", "1/4 oz Benedictine", "1/4 oz Apricot Liqueur (Combier)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Sweet Vermouth (Martini Gran Lusso)\n1/2 oz Oloroso or Amontillado Sherry (Lustau Oloroso)\n1/4 oz Benedictine\n1/4 oz Apricot Liqueur (Combier)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I recalled my intrigue with the apricot-Benedictine pairing that I discovered through the\nSilk Road Sour\nand later tinkered with in the\nPeruvian Necktie\n. To build off of the components, the apricot made me think of oxidized sherry (similar to how I paired them in the\nQueen Anne's Revenge\n) and the Benedictine pointed me to sweet vermouth and rye to create this Manhattan variant. For a name, I was inspired to name it after a R.E.M. song as I had with the\nKing of Birds\n(I also named a punch the\nJohnny Reb Punch\nafter a lyric from Swan Swan H.; that recipe only appears on my\nInstagram\n), and the song \"Fall on Me\" started playing my head.\nThe Fall on Me reached the nose with an orange and grape aroma. Next, grape and orchard fruit notes mingled on the sip, and the swallow provided rye, nutty, and apricot-herbal flavors. Overall, the mix was somewhat like a\nSlope\nmashed up with a\nPreakness\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmhwqmqch6TnWU0fK36hv_aozRwwfvb1ei5LhAAmS1iDeKDaEc57YXQJJWvBZm4kWYXHwotXi9jYVWJknH5pSBP6S2rrCL3ED4m2uHCdcLUE1JKhHttvu-by7AmX0jaIc5HikjWzgea3P/s320/fallonme4321.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmhwqmqch6TnWU0fK36hv_aozRwwfvb1ei5LhAAmS1iDeKDaEc57YXQJJWvBZm4kWYXHwotXi9jYVWJknH5pSBP6S2rrCL3ED4m2uHCdcLUE1JKhHttvu-by7AmX0jaIc5HikjWzgea3P/s800/fallonme4321.jpg", "comment_count": 0 }, { "title": "texas cakewalk", "url": "https://cocktailvirgin.blogspot.com/2019/03/texas-cakewalk.html", "published": "2019-03-31T08:00:00.000-04:00", "updated": "2019-03-31T08:00:00.583-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cynar", "grenadine", "lime juice", "mezcal", "sherry" ], "ingredients": [ "1 oz Fino Sherry (Lustau)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Lime Juice", "1/2 oz Cynar", "1/2 oz Grenadine", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Fino Sherry (Lustau)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Lime Juice\n1/2 oz Cynar\n1/2 oz Grenadine\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nIn looking for inspiration on what to do with my bottle of Fino sherry, I was reminded of the\nDeath & Sundries\nthat I had at Cane & Table. The Fino then made me think of the\nRemember the Alimony\n, and that drink's Cynar got me thinking of\nGiuseppe's Lady\nwith its Cynar, grenadine, lime, and Angostura Bitters combination. When I selected mezcal as the spirit to support the sherry, it reminded me of a\nMexican Firing Squad\n, so I named this after an American West slang term for hanging -- the Texas Cakewalk.\nThe Texas Cakewalk roped the nose in with a lemon and smoke aroma. Next, lime, white wine, and caramel notes cinched in the sip, and the swallow dropped with smoky mezcal, berry, herbal, and mineral flavors and dangled with a smoked finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2ONCCOOwyyN1_b4i_Y-pIJu_Ey3TctLnvNNHPU6oxJRhdexbtBTCvX3GVuBBW8GJacEvO2CwS-vtsiSrZS79KIEoY_wIsfLzm8WfYcKGWdyoBuynGBhnx5ujrQ4BhPHw_n1sNJ9oYpmJ/s320/texascakewalk4322.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2ONCCOOwyyN1_b4i_Y-pIJu_Ey3TctLnvNNHPU6oxJRhdexbtBTCvX3GVuBBW8GJacEvO2CwS-vtsiSrZS79KIEoY_wIsfLzm8WfYcKGWdyoBuynGBhnx5ujrQ4BhPHw_n1sNJ9oYpmJ/s800/texascakewalk4322.jpg", "comment_count": 0 }, { "title": "double dutch", "url": "https://cocktailvirgin.blogspot.com/2019/04/double-dutch.html", "published": "2019-04-01T08:00:00.000-04:00", "updated": "2019-04-01T08:00:05.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "batavia arrack", "bitters (Angostura)", "falernum", "genever", "lime juice", "orgeat" ], "ingredients": [ "1 oz Bols Genever", "1 oz Batavia Arrack", "3/4 oz Lime Juice", "1/2 oz Velvet Falernum", "1/4 oz Orgeat", "1 dash Angostura Bitters", "4-6 leaf Mint" ], "instructions": "Shake with ice, strain into a rocks glass, fill with ice, and garnish with a mint sprig.", "body_text": "1 oz Bols Genever\n1 oz Batavia Arrack\n3/4 oz Lime Juice\n1/2 oz Velvet Falernum\n1/4 oz Orgeat\n1 dash Angostura Bitters\n4-6 leaf Mint\nShake with ice, strain into a rocks glass, fill with ice, and garnish with a mint sprig.\nTwo Mondays ago, Andrea and I ventured down to the Southend to visit Sahil Mehta at Estragon. For a first drink, I scanned Sahil's notebook and spotted a curious recipe with Batavia Arrack and Genever, and the combination was one that I had only seen once before in Ricky Gomez'\nWeirding Way\ncreated at Portland's Teardrop Lounge. The rest of the elements made me think of a Mai Tai at first, but the orgeat and falernum duo had been utilized so well in Sam Ross'\nTony Rocky Horror\n. For a name, Sahil proposed Double Dutch after the fact that the Dutch import Batavia Arrack and produce Genever.\nIn the glass, the Double Dutch proffered a mint and malt aroma. Next, the Genever's malt continued on in the sip to mingle with the lime notes, and the swallow combined Genever and the funky Batavia Arrack flavors that were accented by nutty orgeat and mint as well as a finish of allspice, lime, clove, and ginger.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCd9fDZ4KVm-TnVOUx4KBwnFymQWI3iC_OaPz2afHHuZHZarIJ_Q6Yx5uUOwVDgPz0bMxdrex07Fx4jf_dJd_RNYVz0bpDEPxNqtsUOEOX-Qq6nmcije3Ld-RriBcNm6_9VkLpvNbRTEH/s320/doubledutch4324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCd9fDZ4KVm-TnVOUx4KBwnFymQWI3iC_OaPz2afHHuZHZarIJ_Q6Yx5uUOwVDgPz0bMxdrex07Fx4jf_dJd_RNYVz0bpDEPxNqtsUOEOX-Qq6nmcije3Ld-RriBcNm6_9VkLpvNbRTEH/s800/doubledutch4324.jpg", "comment_count": 0 }, { "title": "la calavera catrina", "url": "https://cocktailvirgin.blogspot.com/2019/04/la-calavera-catrina.html", "published": "2019-04-02T08:00:00.000-04:00", "updated": "2019-04-02T08:00:20.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "fernet-branca", "quinquina", "sherry", "tequila" ], "ingredients": [ "1 oz Tequila", "1 oz Lustau Oloroso Sherry", "1/2 oz Bonal Quinquina", "1/2 oz Fernet Vallet" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Tequila\n1 oz Lustau Oloroso Sherry\n1/2 oz Bonal Quinquina\n1/2 oz Fernet Vallet\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nAndrea's first cocktail at Estragon two weeks ago was a more recent drink of the day from Sahil Mehta's recipe notebook. With the pair of Mexican ingredients, tequila and Fernet Vallet, Sahil wanted to give this one a touch of elegance to match the agave Manhattan feel; in the end, La Calavera Catrina \"the dapper skeleton\" was chosen. The name was based off of a work by illustrator, José Posada, who felt that Mexicans were aspiring too much to become European aristocrats. Later, Catrina became a symbol of the Mexican Day of the Dead celebration. With the elegant Spanish and French wine products as the other two ingredients, the name seemed too fit the name's history.\nThe orange twist added to the sherry's nutty grape on the nose. Next, an off-dry grape and caramel sip danced into a tequila, nutty, and complex bitter gentian swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFsylI46mMgt3ue9vlG1ASrC6aWpIXcOUvbVgBAsU0QODuETbXVB4oLLzT2ByS-K7-SGKlkJQhgZAZNnkxyreaySeGuTEitlnU7a93f0J_TS9H9d8smCt4JIaDSqGWvnNWsNR8AGM1TcG/s320/cadaveracaterina4325.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFsylI46mMgt3ue9vlG1ASrC6aWpIXcOUvbVgBAsU0QODuETbXVB4oLLzT2ByS-K7-SGKlkJQhgZAZNnkxyreaySeGuTEitlnU7a93f0J_TS9H9d8smCt4JIaDSqGWvnNWsNR8AGM1TcG/s800/cadaveracaterina4325.jpg", "comment_count": 0 }, { "title": "handsome bob", "url": "https://cocktailvirgin.blogspot.com/2019/04/handsome-bob.html", "published": "2019-04-02T08:00:00.002-04:00", "updated": "2021-11-13T12:54:11.906-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cynar", "maraschino", "pineapple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Cynar", "1/4 oz Maraschino (Luxardo)", "1/4 oz Pineapple Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Cynar\n1/4 oz Maraschino (Luxardo)\n1/4 oz Pineapple Syrup\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nThe discussion of cocktails created in Saratoga Springs, NY, in the late 19th century seemed to focus on the better known\nSaratoga Cocktail\nthat was published in Jerry Thomas' book and appeared like a precursor of a Vieux Carré since Benedictine and Peychaud's Bitters were all that was added to make that 1930s number. The lesser known\nSaratoga Cocktail\nwas from Harry Johnson's book that appeared like a brandy Old Fashioned riff with pineapple syrup and Maraschino as the sweeteners. The Maraschino and general structure made me think of the\nFancy Free\nfrom Crosby Gaige, so when I decided to riff on Johnson's Saratoga, I took the Fancy Free's Bourbon base. Originally, I was considering rum, dry vermouth, and the Saratoga's two sweeteners akin to a rum\nBrooklyn\nin structure, but I decided to utilize Cynar instead of vermouth for it worked well with Maraschino in the\nBensonhurst\nand with pineapple syrup in the\nTres Piñas\nand\nAguamiel\n.\nFor a name, I kept with the discussion of fancy folk in Saratoga Springs and picked \"Handsome Bob\" after Robert Hillard, a champion dude who ultimately lost to Evander Berry Wall a/k/a the \"King of Dudes.\" In the glass, the Bourbon joined the nutty Maraschino aromas on the nose. Next, malt, caramel, and pineapple on the sip changed into whiskey, funky herbal-nutty cherry, and allspice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLuOquyD2gjenHBL0GT0k6ftFH7U1B7BrPKG9trK9ycu75fBo4FLvBNRp0bcbIGOFkwjy5_C8fBStfDYrCOiOFMF396mmQ6niZ29mr2Ox3TEAlxBEVLFRiFmBdVJAeaG9Ti8EZxmloScw/s320/handsomebob4328.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLuOquyD2gjenHBL0GT0k6ftFH7U1B7BrPKG9trK9ycu75fBo4FLvBNRp0bcbIGOFkwjy5_C8fBStfDYrCOiOFMF396mmQ6niZ29mr2Ox3TEAlxBEVLFRiFmBdVJAeaG9Ti8EZxmloScw/s800/handsomebob4328.jpg", "comment_count": 1 }, { "title": "yunga punch", "url": "https://cocktailvirgin.blogspot.com/2019/04/yunga-punch.html", "published": "2019-04-03T08:00:00.001-04:00", "updated": "2021-11-12T17:49:39.809-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "brandy", "grapefruit juice", "lime juice", "mezcal", "pamplemousse", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Singani 63 Brandy", "1 oz Fidencio Mezcal", "1 oz Grapefruit Juice", "3/4 oz Lime Juice", "1/2 Cinnamon Syrup", "1/4 oz Giffard Pamplemousse Liqueur", "3 drop Salt Tincture" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Singani 63 Brandy\n1 oz Fidencio Mezcal\n1 oz Grapefruit Juice\n3/4 oz Lime Juice\n1/2 Cinnamon Syrup\n1/4 oz Giffard Pamplemousse Liqueur\n3 drop Salt Tincture\nShake with ice and strain into a cocktail coupe.\nAfter taking an early cut at work due to opening the restaurant for lunch, I headed over to Backbar for a drink. From their new menu formatted as a world map, I asked bartender Joseph Gabriel Habib for the Yunga Punch representing Bolivia; the drink's subtitle was \"A landlocked tiki drink full of smoke and spice.\" The combination of grapefruit, lime, and cinnamon made me think of Jeff Berry's stripped down Zombie, the\nZombie Essence\n, and bartender Kat Lamper later commented that it almost got dubbed the Bolivian Zombie. I replied that I was expecting it to be served on crushed ice, and Kat described that when Carlo Caroscio created it that way, the flavors got lot lost in the dilution so he opted for serving it up.\nIn the glass, the Yunga Punch delivered smoke from the mezcal and earthy funk from the Singani to the nose. Next, grapefruit and lime on the sip lurched into brandy, agave, and smoke on the swallow with cinnamon, grapefruit, and more smoke on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQMnaYDA1kVCjXJ4aPjkyFwB7W85mGtQlut4q7E9YdW8vIqGtJOpR8COUku87sxvtl5LDVSg_y_vQ6QP3sXr1DvJVJslAq-OzLk1wbq28OagyCkCVch7QdU47Ac55Hiy4Jy68GZub6SOO/s320/yungapunch4330.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQMnaYDA1kVCjXJ4aPjkyFwB7W85mGtQlut4q7E9YdW8vIqGtJOpR8COUku87sxvtl5LDVSg_y_vQ6QP3sXr1DvJVJslAq-OzLk1wbq28OagyCkCVch7QdU47Ac55Hiy4Jy68GZub6SOO/s800/yungapunch4330.jpg", "comment_count": 0 }, { "title": "firenze fix", "url": "https://cocktailvirgin.blogspot.com/2019/04/firenze-fix.html", "published": "2019-04-03T10:00:00.000-04:00", "updated": "2019-04-03T10:00:03.643-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "gin", "lemon juice", "pineapple syrup", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Gin (Tanqueray)", "3/4 oz Sweet Vermouth (Martini Gran Lusso)", "3/4 oz Campari", "3/4 oz Pineapple Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and decorate with berries in season (2 pineapple leaves).", "body_text": "3/4 oz Gin (Tanqueray)\n3/4 oz Sweet Vermouth (Martini Gran Lusso)\n3/4 oz Campari\n3/4 oz Pineapple Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into a double old fashioned glass, fill with crushed ice, and decorate with berries in season (2 pineapple leaves).\nAfter making the pineapple syrup that I utilized in the Handsome Bob the night before, I thought about one of the more common classic uses -- the sweetener in Fixes. Fixes are similar to Daisies save for the sweetener which was originally curaçao and later grenadine or raspberry in the Daisy, and Fixes with their pineapple syrup were generally ornately garnished on top of the shaved ice. One of the most successful Fixes that I created was in collaboration with Katie Emmerson for our Women of the Wild West industry night 6 years ago. Katie had created a pineapple syrup but was running out of time in crafting a recipe; I suggested a choose-your-own amaro Fix, and we named it after the promiscuous\nKitty Leroy\n. Here, I used that skeleton and subbed in a small Negroni in the place of the amaro. For a name, I dubbed it the Firenze Fix after the city where the Negroni Cocktail allegedly was crafted for Count Camillo in 1919. Once built, the Firenze Fix donated a bitter orange and pineapple bouquet to the nose. Next, lemon and grape notes on the sip led into gin and bitter orange on the swallow with a pleasing pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY6JHs_6aBcVOtjnVybkRZJgJl8srhLJ4rkytKP-LyJ_sDPFSX2of42awYlFQ4Qo9NsFjUynoOXHfSF4NY-Q2M02U7fJRtUG9AGB7aD3nr508jowv0p8qeSIn9GYZW6EKK0oOp4PGXly4/s320/firenzefix4333.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY6JHs_6aBcVOtjnVybkRZJgJl8srhLJ4rkytKP-LyJ_sDPFSX2of42awYlFQ4Qo9NsFjUynoOXHfSF4NY-Q2M02U7fJRtUG9AGB7aD3nr508jowv0p8qeSIn9GYZW6EKK0oOp4PGXly4/s800/firenzefix4333.jpg", "comment_count": 0 }, { "title": "muertito vivo", "url": "https://cocktailvirgin.blogspot.com/2019/04/muertito-vivo.html", "published": "2019-04-04T08:00:00.000-04:00", "updated": "2019-04-04T08:00:12.650-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "amaro", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Flor de Caña 7 Year Rum (Diplomatico Añejo)", "1/2 oz Hamilton's 151 Proof Demerara Rum (Lemon Hart 151)", "3/4 oz Jagermeister", "3/4 oz Don's Mix (BG Reynolds) (*)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a skull mug or double old fashioned glass (shell mug), and fill with pebble ice (crushed ice). Garnish with a cinnamon stick and an edible flower (cinnamon stick and a pineapple leaf).", "body_text": "1 1/2 oz Flor de Caña 7 Year Rum (Diplomatico Añejo)\n1/2 oz Hamilton's 151 Proof Demerara Rum (Lemon Hart 151)\n3/4 oz Jagermeister\n3/4 oz Don's Mix (BG Reynolds) (*)\n3/4 oz Lime Juice\nShake with ice, strain into a skull mug or double old fashioned glass (shell mug), and fill with pebble ice (crushed ice). Garnish with a cinnamon stick and an edible flower (cinnamon stick and a pineapple leaf).\n(*) 1/2 oz grapefruit juice + 1/4 oz cinnamon syrup.\nTwo Thursdays ago, my copy of Shannon Mustipher's\nTiki: Modern Tropical Cocktails\narrived, and I quickly flipped through the pages to find something to make after my work shift. When I spotted Shannon's\nZombie\nriff called the Muertito Vivo, I was intrigued. The use of Jagermeister for its Tiki-appropriate spices was one of the things that drew me in -- especially after trying Sother Teague's\nRough Seas\nand tinkering with it myself in the\nLost U-Boat\n. Once prepared, the Muertito Vivo brought the senses back to life with cinnamon and star anise aromas. Next, lime, grapefruit, and caramel on the sip lurched into rum, cinnamon, chocolate, ginger, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48iTvoPZHf-uGJsGeP_QQgkS5gnNbrlDFT3iBUVVO-5XIHznHWmb0PDbLrJJt7chIg1iHmfVcxi7PryjjBryt0kQ700RcFezsFF8ra1q2gZ34KDE1v7joGcEXQZo1Zjzoewu1D-rksGs3/s320/muertitovivo4334.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48iTvoPZHf-uGJsGeP_QQgkS5gnNbrlDFT3iBUVVO-5XIHznHWmb0PDbLrJJt7chIg1iHmfVcxi7PryjjBryt0kQ700RcFezsFF8ra1q2gZ34KDE1v7joGcEXQZo1Zjzoewu1D-rksGs3/s800/muertitovivo4334.jpg", "comment_count": 3 }, { "title": "improved sherry cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/04/improved-sherry-cocktail.html", "published": "2019-04-05T08:00:00.000-04:00", "updated": "2019-04-05T08:00:06.644-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Christy Pope and Chad Solomon", "source": "Midnight Rambler, Imbibe Magazine", "year": 2014 }, "categories": [ "absinthe", "bitters (Angostura)", "bitters (orange)", "maraschino", "sherry", "simple syrup" ], "ingredients": [ "2 1/2 oz Fino Sherry (Lustau)", "1/2 oz Amontillado Sherry (Lustau)", "1/4 oz Simple Syrup (1:1)", "3/4 tsp Maraschino Liqueur (1/8 oz Luxardo)", "1/8 tsp Absinthe (20 drop St. George)", "1 dash Orange Bitters (Regan's)", "2 dash Angostura Bitters", "2 drop 1:10 Salt Solution (1 small pinch salt)" ], "instructions": "Stir with ice, strain into a sherry glass, and garnish with a lemon twist.", "body_text": "2 1/2 oz Fino Sherry (Lustau)\n1/2 oz Amontillado Sherry (Lustau)\n1/4 oz Simple Syrup (1:1)\n3/4 tsp Maraschino Liqueur (1/8 oz Luxardo)\n1/8 tsp Absinthe (20 drop St. George)\n1 dash Orange Bitters (Regan's)\n2 dash Angostura Bitters\n2 drop 1:10 Salt Solution (1 small pinch salt)\nStir with ice, strain into a sherry glass, and garnish with a lemon twist.\nTwo Fridays ago, I was in the mood for something on the lighter side when I got home to round out my work evening. When my mind turned to sherry, I remembered having bookmarked the Improved Sherry Cocktail. That recipe was created by Christy Pope and Chad Solomon at Dallas' Midnight Rambler and was later published in December 2014 in\nImbibe Magazine\n. Here, a two sherry Old Fashioned was\nImproved\n1876 style with Maraschino and absinthe. Once prepared, the Improved Sherry Cocktail welcomed the nose with a lemon aroma over nutty notes from the Amontillado sherry and Maraschino liqueur. Next, a semi-dry grape sip gave way to more grape flavors with nuttiness from the Amontillado and Maraschino on the swallow with a cherry and anise swallow. Overall, the proportions were a bit lighter on the absinthe that I usually prefer, but it was indeed a delightful tipple to end my evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEERrXnCTBINMgnCdKRTs1hG5T7t9lpz7aAutLus__IHK1xhZfBK3Y30_u6CFXClD3NcPjyPbY1YYcUyzFdO7AWtlv9Pqmd_X0VDdpl8JR_AoFqOl7TzeZtkgl8-tq7uzPvHXeLzLlHAq/s320/improvedsherry4336.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEERrXnCTBINMgnCdKRTs1hG5T7t9lpz7aAutLus__IHK1xhZfBK3Y30_u6CFXClD3NcPjyPbY1YYcUyzFdO7AWtlv9Pqmd_X0VDdpl8JR_AoFqOl7TzeZtkgl8-tq7uzPvHXeLzLlHAq/s800/improvedsherry4336.jpg", "comment_count": 0 }, { "title": ":: always a barback ::", "url": "https://cocktailvirgin.blogspot.com/2019/04/always-barback.html", "published": "2019-04-06T08:00:00.000-04:00", "updated": "2019-07-14T10:31:40.323-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "Originally published on the USBG national site.\nRecently, a bartender who I have known for years from an establishment across town was sitting at our bar, and he asked me if I was a bartender apprentice. He explained that he saw me waiting on tables in the lounge and that I did not have my own dedicated well to work out of, and that his bar has similar apprentices. Then he pointed out the fact that I was refilling the service bartender’s ginger beer iSi dispenser with ginger syrup and water just like an apprentice. I was quite taken aback by the comment, but I explained that I did not care where I worked whether it was the service bar or point, and tonight I opted to be the floater and took the lounge tables as well as bar guests. I also pointed out that the most important thing at the bar is that the service bartender making drinks for our large restaurant is assisted in any way possible, and this was rather doable at the moment for my tables did not need anything right now. While I could have left the refill job for our barback to do, my taking a spare moment to remake the ginger beer freed up both the service bartender and the barback to attend to other duties. Oddly, I did not inform him that the lounge tables were spending several times more per seat than the actual bar guests since some of these groups were dining in the lounge because the restaurant’s tables were full at that hour, so I was financially doing more to add to the team than the other bartenders.\nI once heard that an employee is only as useful as the number of jobs that they can do and will do. While a bartender who can fill in for the sommelier is a great thing, I have been more impressed when a restaurant owner or the head chef hops into the dish pit to keep the night going. Similarly, a general manager who can change a keg or will prepare a quart of lime juice in a pinch has shown their value to the team an order of magnitude more than someone who sticks to the letter of what is their job and not much more. In my mind, there ought not be any job below oneself; true, there are plenty of times that those tasks should be left for team members better suited for the function so other higher order functions can be attended to by those more qualified. But when one part of the team is getting weighed upon, pitching in if you can is imperative even if the need is not dire. I recalled one bar that I staged (did an interview shift) at where the bartenders did not clean their own shaking tins even though they were not busy doing other responsibilities (or they could have multitasked while chatting with guests). The barback was the busiest of the crew scurrying back and forth cleaning up after the bartenders; I felt such pity for that barback, and I found that so offensive that I crossed the bar off as an option during my job search.\nMy co-worker Adam declared that many of the younger bartenders these days are slow to do the various chores like washing glassware and restocking. Adam explained colorfully, “The non-sexy things won’t get you laid” which is perhaps why they opt out of it for the more glamorous aspects like serving the guests and making drinks. Laziness or lack of motivation is definitely also a factor, but that lacks the pizzazz and impact of Adam’s declaration. Running out of clean coupes, having a large pile of dirty glassware, or seeing a dirty bar top are the non-sexy things that will most certainly besmirch a night though. Leaving it for the overworked barback will also impede other of their functions from getting done, and those will often add up to a later closing time.\nBarbacks in the past have humorously declared me (as a bartender) the best barback in the place. I make it a point to help them with the task or to take it over if I have the time. I think of it as lightening their burden so that they will be more mobile to make the bar run smoothly. Moreover, it gains their respect such that when I ask for any bit of help, they are eager to return the favor for they know that I generally only ask out of essential need. And assistance does not just stop there. I frequently will pass by the service bartender and help with either pouring beers or prepping the intricate garnishes for the cocktails to save them time and help them get through the service tickets. For other bartenders, greeting their guests, doing bar top maintenance, washing their tins, and the like can make for a happier room and a bigger tip pool at the end. There is always something to do. And in that, it fosters teamwork that makes others more likely to help you and the rest of the bar staff in general.\nIn the end, we should be looking out not just for the guests’ wellbeing but for the whole bar team’s benefit as well. These two are not separate entities but intricately related aspects that go into generating a successful evening. Hospitality is not something that is only transferred over the bar top but begins and co-exists on the same side of the bar as yourself. Think about your coworkers too before touting that you are a hospitalitarian – keeping a happy, positive, and motivated team ought to be everyone’s responsibility. Happy teams make happy guests. And humility is the guiding light.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFCr9DJMVNaDQjHhRs5c1vqo6VaZLXV_NHLyRUN6ghjuEydVbZwTOpnb_BE0bPuQaWO69wQElkfjij4sVR9snp-3Xq1rCsRRP3kgt1CKn7PsppOyR4c7f0Fq1RKy954Cs2LcS8it2kp8i/s320/usbg1b.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2RzZAgndx_5hmEO_3211Y-PxCaDVR7GC0rnWmP-sKW9pM3cRTCg_TzuyvNbAcVgqI5xvM4wCyg3aCEhC9WGBE-z59FpdSnDN7voyRpQxZXzQ4fPZvLUTVZf_HaBbtAqrCv2c30Q4_Fip/s320/usbg2b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFCr9DJMVNaDQjHhRs5c1vqo6VaZLXV_NHLyRUN6ghjuEydVbZwTOpnb_BE0bPuQaWO69wQElkfjij4sVR9snp-3Xq1rCsRRP3kgt1CKn7PsppOyR4c7f0Fq1RKy954Cs2LcS8it2kp8i/s800/usbg1b.jpg", "comment_count": 0 }, { "title": "the drowned god", "url": "https://cocktailvirgin.blogspot.com/2019/04/the-drowned-god.html", "published": "2019-04-07T08:00:00.000-04:00", "updated": "2019-04-07T08:00:03.056-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tim Hagney", "source": "Blackbird Bar", "year": null }, "categories": [ "creme de cacao", "rum (white)", "sherry" ], "ingredients": [ "1 1/2 oz Banks 5 Island Rum (3/4 oz Uruapan Charanda Blanco + 3/4 oz Angostura White Oak)", "1 oz Fino Sherry (Lustau)", "1/2 oz Crème de Cacao (Bols White)", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Banks 5 Island Rum (3/4 oz Uruapan Charanda Blanco + 3/4 oz Angostura White Oak)\n1 oz Fino Sherry (Lustau)\n1/2 oz Crème de Cacao (Bols White)\n1 pinch Salt\nStir with ice and strain into a cocktail coupe.\nMonday two weeks ago, I began the cocktail hour with a drink that I had spotted on the\nBarNotes\napp called the Drowned God. The recipe was created by Tim Hagney of Maven in San Francisco as a\nGame of Thrones\nreference for the Blackbird Bar's secret menu. Overall, the idea reminded me of a little of the citrus-free\nDeath & Sundries\n. In the glass, the Drowned God conjured up rum funk and briny sherry aromas. Next, a semi-sweet white grape sip preceded funky rum, chocolate, and crisp white wine flavors on the swallow with lingering rum intrigue on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ0juVUps-DC2XI2_-KcW6xwJGsPLpsPrYmYyySeciT5Jh1Mt0s6i0UzfC2w5AG_NBlGSkxByT30wkqJUEstaO-8PlwfHLYTYbC66gG4D9xDVU1ixdd-OTVygV7_ueCa-5665h864Yumx/s320/drownedgod4339.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ0juVUps-DC2XI2_-KcW6xwJGsPLpsPrYmYyySeciT5Jh1Mt0s6i0UzfC2w5AG_NBlGSkxByT30wkqJUEstaO-8PlwfHLYTYbC66gG4D9xDVU1ixdd-OTVygV7_ueCa-5665h864Yumx/s800/drownedgod4339.jpg", "comment_count": 0 }, { "title": "martini robbins", "url": "https://cocktailvirgin.blogspot.com/2019/04/martini-robbins.html", "published": "2019-04-08T08:00:00.000-04:00", "updated": "2019-04-08T08:00:08.846-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nate Dumas", "source": "Brooklyn Bartender", "year": null }, "categories": [ "gin", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Mister Katz's Rock & Rye (Hochstadter's Slow & Low)", "1 oz Dorothy Parker Gin (Tanqueray)", "1 oz Martini & Rossi Sweet Vermouth (Martini Gran Lusso)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/4 oz Mister Katz's Rock & Rye (Hochstadter's Slow & Low)\n1 oz Dorothy Parker Gin (Tanqueray)\n1 oz Martini & Rossi Sweet Vermouth (Martini Gran Lusso)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter the Drowned God, I sought out to find a use for my new bottle purchase of Hochstadter's Rock & Rye. The first recipe to catch my eye was Nate Dumas' Martini Robbins from Carey Jones'\nBrooklyn Bartender\nbook; I met Nate recently as he was one of the people running my Wild Turkey: Behind the Barrel adventure last September. Here, the combination reminded me of a Martinez crossed with a Manhattan, although Rock & Rye is almost an Old Fashioned in itself. Rye and gin are not two spirits that appear in the same glass often, but I have had a few good examples like the\nSharpie Mustache\nand the\nDouble Standard\nand even crafted one myself named the\nCall of the Wild\n.\nI did ponder whether the name was an alteration of Martin Robbins who was one of most successful country and western singers with a four-decade long career. Once prepared though, I considered more the orange and bitter herbal nose on the drink. Next, a sweet grape sip played into rye and bitter herbal flavors on the swallow with honey, grapefruit, orange, and cinnamon notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZWJidEFvU3Mr_hJD9Cw1mU6iZfO4wElxMTYbLW0MZuKgP5T_jNKzAZoHsaIgMPPmu-rnW1AFMSfnt4JB40KoqARUiQM64r0FDqlq3cUlMunfJRTjICVdwm3ZaDTeVYrTuw2DHLlCaoEN/s320/martinirobbins4341.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZWJidEFvU3Mr_hJD9Cw1mU6iZfO4wElxMTYbLW0MZuKgP5T_jNKzAZoHsaIgMPPmu-rnW1AFMSfnt4JB40KoqARUiQM64r0FDqlq3cUlMunfJRTjICVdwm3ZaDTeVYrTuw2DHLlCaoEN/s800/martinirobbins4341.jpg", "comment_count": 0 }, { "title": "woolworth", "url": "https://cocktailvirgin.blogspot.com/2019/04/woolworth.html", "published": "2019-04-09T08:00:00.000-04:00", "updated": "2019-04-09T08:00:10.543-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Deragon", "source": "PDT Cocktail Book", "year": 2007 }, "categories": [ "benedictine", "bitters (orange)", "scotch", "sherry" ], "ingredients": [ "2 oz Compass Box Asyla Blended Whisky (Cutty Sark Prohibition)", "1 oz Lustau Manzanilla Sherry (Lustau Fino)", "1/2 oz Benedictine", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Compass Box Asyla Blended Whisky (Cutty Sark Prohibition)\n1 oz Lustau Manzanilla Sherry (Lustau Fino)\n1/2 oz Benedictine\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Tuesdays ago, I returned home from work and selected the\nPDT Cocktail Book\nas my nightcap inspiration. There, I spotted the Woolworth that seemed like it would make good use of my open bottle of Fino sherry. The recipe was crafted by John Deragon circa 2007 and was named after the Woolworth Building that at one time was the tallest building in Manhattan. Once prepared, the Woolworth cocktail rose to the nostrils with lemon, briny, and herbal aromas. Next, honey and white wine notes swirled on the sip, and the swallow gave forth apricot, smoke, and herbal flavors with a crisp wine and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivR0j4hA75vJwqT31d5FE9rVst6Z0PSmk-T2csGYQwac8cpm5zI8AvMvnMGLpTyKPbs1MfNrVCV8mpFjrm7_6oddQnatk41tK5AHVhc0Uuwf_HhTqUMKvlYwdl5YtqAq8a1sJtTLHUoRWq/s320/woolworth4342.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivR0j4hA75vJwqT31d5FE9rVst6Z0PSmk-T2csGYQwac8cpm5zI8AvMvnMGLpTyKPbs1MfNrVCV8mpFjrm7_6oddQnatk41tK5AHVhc0Uuwf_HhTqUMKvlYwdl5YtqAq8a1sJtTLHUoRWq/s800/woolworth4342.jpg", "comment_count": 0 }, { "title": "armed and dangerous", "url": "https://cocktailvirgin.blogspot.com/2019/04/armed-and-dangerous_10.html", "published": "2019-04-10T08:00:00.000-04:00", "updated": "2019-04-10T08:00:10.172-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ramon Kok", "source": "Instagram", "year": null }, "categories": [ "aperol", "lemon juice", "scotch", "strega" ], "ingredients": [ "3/4 oz Peaty Scotch (1/2 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)", "3/4 oz Strega", "3/4 oz Aperol", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Peaty Scotch (1/2 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)\n3/4 oz Strega\n3/4 oz Aperol\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I decided to make a riff of Joaquin Simo's\nNaked and Famous\nthat I had spotted on\nInstagram\n. The drink was called the Armed and Dangerous, and it was crafted by Dutch cocktail enthusiast Ramon Kok (@\nkoktailmeister\n) currently living in Brisbane. Here, the original's mezcal was swapped for smoky Scotch and the lime for lemon; moreover, instead of Yellow Chartreuse, Ramon opted for Strega which has proven to be similar in feel (albeit more spice driven) in drinks like\nThe Eulogy\n.\nThe Armed and Dangerous burst in with a peat, star anise, and orange bouquet to the nose. Next, lemon and orange notes on the sip shot into smoky Scotch, bitter orange, and anise spice on the swallow. Andrea enjoyed this one and commented that it was \"like a Scotch SweetTart.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFcchFg8xEyrJo8coAX3eoK7KzIeBLw04XVbyqjIrGY8PO5oTe0X4TlLfEPP06Qk0QzvpWkx6dwOTz0f4GkWcF6FyyDvuGlWBholGUjqAXhMHJVxZzGIYpsDvqICemPGhrdFR-ZV1C2GK/s320/armeddangerous4345.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFcchFg8xEyrJo8coAX3eoK7KzIeBLw04XVbyqjIrGY8PO5oTe0X4TlLfEPP06Qk0QzvpWkx6dwOTz0f4GkWcF6FyyDvuGlWBholGUjqAXhMHJVxZzGIYpsDvqICemPGhrdFR-ZV1C2GK/s800/armeddangerous4345.jpg", "comment_count": 0 }, { "title": "i'm ron burgundy?", "url": "https://cocktailvirgin.blogspot.com/2019/04/im-ron-burgundy.html", "published": "2019-04-11T08:00:00.000-04:00", "updated": "2019-04-11T08:00:05.563-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Connor Stehr", "source": "Instagram", "year": null }, "categories": [ "averna", "bitters (mole)", "creme de banane", "scotch" ], "ingredients": [ "1 1/2 oz Blended Scotch (Cutty Sark Prohibition)", "1/2 oz Averna", "1/2 oz Giffard Banane du Bresil", "2 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. shake_and_stehr", "body_text": "1 1/2 oz Blended Scotch (Cutty Sark Prohibition)\n1/2 oz Averna\n1/2 oz Giffard Banane du Bresil\n2 dash Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Thursdays ago, I continued on with another interesting recipe that I had spotted that week in my\nInstagram\nfeed called the I'm Ron Burgundy? The drink was invented by Houston home bartender Connor Stehr (@\nshake_and_stehr\n), and the combination reminded me of the\nBela Vista\nwith Scotch and Averna instead of rye and Ramazzotti. In the glass, the I'm Ron Burgundy? made headlines with orange, chocolate, caramel, and banana aromas. Next, the caramel from the Averna continued on into the sip, and it was chased by Scotch, chocolate, bitter herbal, and banana flavors on the swallow to yield an elegant nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppdZT-J5oRWkL3WWZ5YRmOSJn4IvZsWdxNSFPVxPQ57o_GxrNOzPxshGON-F1YHi6sztxkWQU5Sz625USjdz_3T6F4tVIewZArmTPYotWIn-8lj8C8ddVJoRknkYhjASgTVU7iNmcgwhF/s320/imronburgundy4348.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppdZT-J5oRWkL3WWZ5YRmOSJn4IvZsWdxNSFPVxPQ57o_GxrNOzPxshGON-F1YHi6sztxkWQU5Sz625USjdz_3T6F4tVIewZArmTPYotWIn-8lj8C8ddVJoRknkYhjASgTVU7iNmcgwhF/s800/imronburgundy4348.jpg", "comment_count": 2 }, { "title": "national treasure", "url": "https://cocktailvirgin.blogspot.com/2019/04/national-treasure.html", "published": "2019-04-12T08:00:00.000-04:00", "updated": "2019-04-12T08:00:06.004-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Brian Kane", "source": "Abe Fisher", "year": null }, "categories": [ "applejack", "campari", "cynar", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Wild Turkey Rye Whiskey (Rittenhouse Bonded)", "1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Carpano Antica Sweet Vermouth (Martini Gran Lusso)", "1/2 oz Campari", "1/4 oz Cynar" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist.", "body_text": "3/4 oz Wild Turkey Rye Whiskey (Rittenhouse Bonded)\n1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Carpano Antica Sweet Vermouth (Martini Gran Lusso)\n1/2 oz Campari\n1/4 oz Cynar\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist.\nAfter work two Fridays ago, I turned to Maggie Hoffman's\nBatch Cocktails\nfor a nightcap. There, I latched on to Brian Kane's National Treasure that he crafted at Abe Fisher in Philadelphia. With a Boulevardier style with Campari and Cynar, it was akin to the\nUncle Negroni\nand\nLeft Hand of Darkness\nsave for those two's Bourbon being split with into rye and apple brandy here. After scaling down the recipe to a single drink made to order, I was set to give this one a go.\nIn the glass, the National Treasure showed its value with lemon and apple aromas on the nose. Next, grape and a hint of caramel on the sip paid its way to rye, apple, and bitter orange flavors leading into funky herbal ones from the Cynar on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIkqrYXmiqJjP_noXi5HOLQOzQOhqZ5GKjnC1OHHGmfmJCgEYvT6oEJltOPRLoUx0cKfGuK_nX9LbvJ3S-7XIJkj6vDYvMZPzrRwJJZICeiNx04g-xGnFiXj87MTjfgWLvkucV_SwoGRb/s320/nationaltreasure4350.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIkqrYXmiqJjP_noXi5HOLQOzQOhqZ5GKjnC1OHHGmfmJCgEYvT6oEJltOPRLoUx0cKfGuK_nX9LbvJ3S-7XIJkj6vDYvMZPzrRwJJZICeiNx04g-xGnFiXj87MTjfgWLvkucV_SwoGRb/s800/nationaltreasure4350.jpg", "comment_count": 0 }, { "title": "old rogue", "url": "https://cocktailvirgin.blogspot.com/2019/04/old-rogue.html", "published": "2019-04-13T08:00:00.000-04:00", "updated": "2019-04-13T08:00:06.344-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "batavia arrack", "cognac", "curacao", "lemon juice", "pineapple juice", "rum", "tea" ], "ingredients": [ "250 mL Pot Still Jamaican Rum (2 oz Appleton Signature + 1/2 oz Smith & Cross)", "100 mL Cognac (1 oz Camus VS)", "50 mL Batavia Arrack (1/2 oz von Oosten)", "50 mL Pierre Ferrand Dry Curaçao (1/2 oz)", "125 mL Green Tea Syrup (1 1/4 oz)", "50 mL Pineapple Juice (1/2 oz)", "100 mL Lemon Juice (1 oz)" ], "instructions": "Build in a punch bowl, add ice, stir, and garnish with citrus wheels and edible flowers (omit flowers). My recipe was scaled down a little over three fold (each 25 mL became 1/4 oz).", "body_text": "250 mL Pot Still Jamaican Rum (2 oz Appleton Signature + 1/2 oz Smith & Cross)\n100 mL Cognac (1 oz Camus VS)\n50 mL Batavia Arrack (1/2 oz von Oosten)\n50 mL Pierre Ferrand Dry Curaçao (1/2 oz)\n125 mL Green Tea Syrup (1 1/4 oz)\n50 mL Pineapple Juice (1/2 oz)\n100 mL Lemon Juice (1 oz)\nBuild in a punch bowl, add ice, stir, and garnish with citrus wheels and edible flowers (omit flowers). My recipe was scaled down a little over three fold (each 25 mL became 1/4 oz).\nSunday two weeks ago, I ventured back to Shannon Mustipher's new\nTiki: Modern Tropical Cocktails\nfor another of her recipes. The one that called out was a classic style punch called the Old Rogue which was convenient since I already had left over green tea syrup in the refrigerator from another drink project. Once assembled, the Old Rogue proffered Cognac, funk from the Batavia Arrack and Jamaican rum, and citrus notes from the lemon and curaçao. Next, lemon and pineapple mingled on the sip, and the swallow displayed rum, funk, green tea, and orange flavors to make for a great and refreshing punch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37uFujekuNeVI-MD43_ivKLm0cUGb91VZQjwVQ6sQ6aijCef6iaERa6XNEh_AuH5uLjtgBMZz1kSfTWyiASdQ278_nJ-n5qkT3BHWkebIHk_ExlGk70U8iqJ8X73_tgTIRIwB70_vMPOd/s320/oldrogue4353.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37uFujekuNeVI-MD43_ivKLm0cUGb91VZQjwVQ6sQ6aijCef6iaERa6XNEh_AuH5uLjtgBMZz1kSfTWyiASdQ278_nJ-n5qkT3BHWkebIHk_ExlGk70U8iqJ8X73_tgTIRIwB70_vMPOd/s800/oldrogue4353.jpg", "comment_count": 0 }, { "title": "rattlesnake", "url": "https://cocktailvirgin.blogspot.com/2019/04/rattlesnake.html", "published": "2019-04-14T08:00:00.000-04:00", "updated": "2019-04-14T08:00:10.898-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "amer picon", "lemon juice", "rum", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye Whiskey (1 1/2 oz Old Overholt)", "1/4 Lemon Juice (1/2 oz)", "1/4 French Vermouth (1 oz Dolin Blanc)", "1 dash Picon Bitters (1/4 oz Torani Amer)", "1 dash Jamaican Rum (1/4 oz Wray & Nephew)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/2 Rye Whiskey (1 1/2 oz Old Overholt)\n1/4 Lemon Juice (1/2 oz)\n1/4 French Vermouth (1 oz Dolin Blanc)\n1 dash Picon Bitters (1/4 oz Torani Amer)\n1 dash Jamaican Rum (1/4 oz Wray & Nephew)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nAfter the Old Rogue, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nfor something to round out the evening. There, I spotted an interesting Rattlesnake recipe that varied considerably from the better known\nRattlesnake Cocktail\nfrom the\nSavoy Cocktail Book\n. To balance this one, I interpreted the French vermouth as the sweeter blanc one and increased the volume to balance the lemon juice in the mix. Once prepared, this Rattlesnake sprung out with lemon and rye aromas. Next, lemon and white wine showed their fangs on the sip, and the swallow recoiled with rye, bitter orange, and herbal flavors with an orange, woody, and rum funk finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrX4gpKT55nbOIGf66mgUmzCz5V-0v1j1KK4BJ3V-6Abd2lOHwPXvgqEyTAn0-oylParPQvFho6lIba6NNYW8YDtIJSaBJn4xeoxkA7geq571Ve4apQcuzmOfR9pSkv29FY4FAPRaUJPRw/s320/rattlesnake4355.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrX4gpKT55nbOIGf66mgUmzCz5V-0v1j1KK4BJ3V-6Abd2lOHwPXvgqEyTAn0-oylParPQvFho6lIba6NNYW8YDtIJSaBJn4xeoxkA7geq571Ve4apQcuzmOfR9pSkv29FY4FAPRaUJPRw/s800/rattlesnake4355.jpg", "comment_count": 0 }, { "title": "the doubting duck", "url": "https://cocktailvirgin.blogspot.com/2019/04/the-doubting-duck.html", "published": "2019-04-15T08:00:00.000-04:00", "updated": "2019-04-15T08:00:05.964-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Derek Brown", "source": "Food & Wine: Cocktails", "year": 2016 }, "categories": [ "bitters (orange)", "bitters (other)", "chartreuse (yellow)", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Manzanilla Sherry (Lustau Fino)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Yellow Chartreuse", "1 dash Celery Bitters (" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon peel-olive pick (lemon twist floated).", "body_text": "1 1/2 oz Manzanilla Sherry (Lustau Fino)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Yellow Chartreuse\n1 dash Celery Bitters (\nhousemade\n)\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon peel-olive pick (lemon twist floated).\nTwo Mondays ago, I was in the mood for something on the lighter side, and I began flipping through my\nFood & Wine: Cocktails\ncollection when I spotted the Doubting Duck in the 2016 edition. The recipe was crafted by Washington, DC bartender Derek Brown, and this aperitif had a\nChrsanthemum\n-like feel to it; perhaps it could be viewed as a\nPuritan Cocktail\nwith sherry subbing in for the gin. Once stirred and strained, the Doubting Duck swam to the nose with a celery, lemon, and herbal bouquet. Next, crisp white wine on the sip was rounded by Yellow Chartreuse's honey notes, and the swallow conjured up savory wine flavors with a briny celery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQympb4keQjAy8Yr3USNRb7-DsigoVp4Al9yjOzrJ7UdbH2z6L8ylJ6dG4Y8H2pKQWKlPt3f8vW_Suc7zX3LQ4Uozor2iEii3uDQvjJKEQjFgsYT8mUlk0-KAkTH7uQz5ptxLkxoMWcx7Y/s320/doubtingduck4359.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQympb4keQjAy8Yr3USNRb7-DsigoVp4Al9yjOzrJ7UdbH2z6L8ylJ6dG4Y8H2pKQWKlPt3f8vW_Suc7zX3LQ4Uozor2iEii3uDQvjJKEQjFgsYT8mUlk0-KAkTH7uQz5ptxLkxoMWcx7Y/s800/doubtingduck4359.jpg", "comment_count": 0 }, { "title": "singapore prospers", "url": "https://cocktailvirgin.blogspot.com/2019/04/singapore-prospers.html", "published": "2019-04-16T08:00:00.000-04:00", "updated": "2019-04-16T08:00:06.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (aromatic)", "bitters (other)", "curacao", "genever", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Genever (Bols)", "1/2 oz Old Tom Gin (Tanqueray Malacca)", "1 oz Carpano Antica Sweet Vermouth (Martini Gran Lusso)", "1/2 oz Dry Curaçao (Pierre Ferrand)", "3 dash Scrappy's Lime Bitters", "1 dash Bittermens Burlesque Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist. Stirred Sling", "body_text": "1 oz Genever (Bols)\n1/2 oz Old Tom Gin (Tanqueray Malacca)\n1 oz Carpano Antica Sweet Vermouth (Martini Gran Lusso)\n1/2 oz Dry Curaçao (Pierre Ferrand)\n3 dash Scrappy's Lime Bitters\n1 dash Bittermens Burlesque Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Tuesdays ago, I peered into Sother Teague's\nI'm Just Here for the Drinks\nbook and spotted his Singapore Prospers recipe. The drink was his take of some decade's version of the\nSingapore Sling\nbut as a stirred version akin to Julie Reiner's\nStirred Sling\nto match the juice-free aesthetic of his bar Amor y Amargo. The recipe eschewed the cherry liqueur and Benedictine found in many Singapore Sling recipes in favor of sweet vermouth and orange liqueur (with supplemental flavors donated by the Genever as well), and it utilized lime bitters in place of lime juice. Since many of the more modern Singapore Slings call for pineapple juice, I opted for a pineapple-shaped glass as a symbolic ingredient here.\nThe Singapore Prospers greeted the nose with an orange oil bouquet. Next, Genever's malt mingled with the vermouth's grape on the sip and continued on into the swallow where it paired with bitter herbal flavors and an orange and lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGd945dlWS3OfoIx7cj1_X2cl7UXVC8SBYGTcUe8rzA1g69M99Hdqr5820gbe_TUZ3N7dD8YJknoChj4tRl_dQ-MQbedtzo9BAP_WeCfu9uN5kVEbnACDCzR7DS8a_dthslFGznts3BHVv/s320/singaporeprospers4360.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGd945dlWS3OfoIx7cj1_X2cl7UXVC8SBYGTcUe8rzA1g69M99Hdqr5820gbe_TUZ3N7dD8YJknoChj4tRl_dQ-MQbedtzo9BAP_WeCfu9uN5kVEbnACDCzR7DS8a_dthslFGznts3BHVv/s800/singaporeprospers4360.jpg", "comment_count": 1 }, { "title": "powderhouse", "url": "https://cocktailvirgin.blogspot.com/2019/04/powderhouse.html", "published": "2019-04-17T08:00:00.000-04:00", "updated": "2019-04-17T08:00:11.165-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "creme de cacao", "lemon juice", "rum", "swedish punsch", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye Whiskey (Rittenhouse)", "3/4 oz Aged Rum (El Dorado 5 Year)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Crème de Cacao (Tempus Fugit)", "1/2 oz Lemon Juice (*)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Rye Whiskey (Rittenhouse)\n3/4 oz Aged Rum (El Dorado 5 Year)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Crème de Cacao (Tempus Fugit)\n1/2 oz Lemon Juice (*)\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\n(*) 3/4 oz will yield for a drier drink.\nWhen I got home from volunteering at the NERAX cask beer festival two Wednesdays ago, I was in the mood for a drink. The beer I had imbibed was rushing me towards bed, so instead of searching for a drink, I created one on the fly. I started with the split rye-rum base of the\n1919 Cocktail\nand took it in a\n20th Century\ndirection (or the\n18th\nand\n19th\nCentury sugar cane and whiskey variations, respectively). Instead of an aromatized wine in the 20th Century family, I opted for Swedish punsch which has subbed in for Lillet in the\nCorpse Reviver #2\nin a few 1940s recipe books.\nFor a name, I dubbed this after the oldest stone building in Massachusetts, the Powderhouse, which is about a mile from my house. In the glass, the Powderhouse shared a rum and chocolate bouquet to the nose. Next, lemon, malt, and roast notes on the sip gave way to rye, rum, tea tannin, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB3o8bCgfI5tM3aExIzZDBj_LneyXj6YYephphlE_nnsBh8D1E9P6NHhSLu_G_cVGcGO8QTn0Xiu5hPPq6XqWdUaQUR4D_DCz1PsxcZwWklOJZubeA_Cen_silkEaqEJfFKCCA3JTB8lb/s320/powderhouse4364.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB3o8bCgfI5tM3aExIzZDBj_LneyXj6YYephphlE_nnsBh8D1E9P6NHhSLu_G_cVGcGO8QTn0Xiu5hPPq6XqWdUaQUR4D_DCz1PsxcZwWklOJZubeA_Cen_silkEaqEJfFKCCA3JTB8lb/s800/powderhouse4364.jpg", "comment_count": 0 }, { "title": "loensky cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/04/loensky-cocktail.html", "published": "2019-04-18T08:00:00.000-04:00", "updated": "2019-04-18T08:00:09.913-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Waldorf Astoria Bar Book", "year": null }, "categories": [ "bitters (orange)", "kümmel", "scotch", "vermouth (dry)" ], "ingredients": [ "2 oz Chivas Regal 12 Year Blended Scotch (Cutty Sark Prohibition)", "3/4 oz Noilly Prat Dry Vermouth", "1/4 oz Combier Kummel (Helbing)", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Chivas Regal 12 Year Blended Scotch (Cutty Sark Prohibition)\n3/4 oz Noilly Prat Dry Vermouth\n1/4 oz Combier Kummel (Helbing)\n1 dash Regan's Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nAfter dinner two Thursdays ago, I reached for Frank Caiafa's\nThe Waldorf Astoria Bar Book\nthat was their house adaptation of the Loensky from the 1930s Waldorf Astoria book. Frank described the Loensky as a Poussé-cafe of one part Scotch floated on top of two parts kümmel liqueur although the original book lacks specific directions. Here, things were made into a\nBobby Burns\nriff by pairing dry vermouth with a touch of kümmel akin to what I did with my tequila-based\nEl Mariachi Club\n.\nThe Loensky Cocktail proffered a lemon and apricot nose that preceded a malt and white wine sip. Next, the Scotch's orchard fruit and hint of smoke flavors joined the liqueur's caraway and cumin notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvogaUbZ9WXGaDi7Q1DdYGOffTd43tiVLeRySYXrtubSbpbm3ym3EOEJSsOJIub5nTJ2-aKHqUQHXaKl7jaZwaX3-WhLO2O6zw3b0mvFFWFKM4rdVfyjbv6DaLqlUsgoiO09R8UWCvlB8o/s320/loensky4366.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvogaUbZ9WXGaDi7Q1DdYGOffTd43tiVLeRySYXrtubSbpbm3ym3EOEJSsOJIub5nTJ2-aKHqUQHXaKl7jaZwaX3-WhLO2O6zw3b0mvFFWFKM4rdVfyjbv6DaLqlUsgoiO09R8UWCvlB8o/s800/loensky4366.jpg", "comment_count": 0 }, { "title": "greyfriar", "url": "https://cocktailvirgin.blogspot.com/2019/04/greyfriar.html", "published": "2019-04-19T08:00:00.000-04:00", "updated": "2019-04-19T08:00:07.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sarah Morrissey", "source": "Pig Bleeker", "year": null }, "categories": [ "campari", "scotch", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 oz Blended Scotch (Cutty Sark Prohibition)", "1/2 oz Peated Scotch (Caol Ila 12 Year)", "1/2 oz Campari", "1/2 oz Sweet Vermouth (Martini Gran Lusso)", "1/2 oz Fino Sherry (Lustau)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Blended Scotch (Cutty Sark Prohibition)\n1/2 oz Peated Scotch (Caol Ila 12 Year)\n1/2 oz Campari\n1/2 oz Sweet Vermouth (Martini Gran Lusso)\n1/2 oz Fino Sherry (Lustau)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I ventured into Amanda Schuster's\nNew York Cocktails\nand spotted Sarah Morrissey's Greyfriar that she created at the now defunct Pig Bleeker. The combination reminded me of a\nRosita\nwith Scotch and Fino sherry in place of the classic's tequila and dry vermouth, so I was curious to see how it would work out. In the glass, the Greyfriar's garnish donated orange oil over the peat smoke and grape aromas. Next, grape and the Scotches' malt on the sip got chased by smoky Scotch, briny, and bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVppcaK24YM05X1NmZu7X_4doEdoSmKPNyT7gwNex11c1cJi72IfTGxzAEJh4ioQ1C6z47zdsQeaA4jEJ14pHhO0g2kyTaTVgYRfJea_jd-VGIf7KfCnW4oev8Rphk6R55n-icKASZoxW/s320/greyfriar4368.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVppcaK24YM05X1NmZu7X_4doEdoSmKPNyT7gwNex11c1cJi72IfTGxzAEJh4ioQ1C6z47zdsQeaA4jEJ14pHhO0g2kyTaTVgYRfJea_jd-VGIf7KfCnW4oev8Rphk6R55n-icKASZoxW/s800/greyfriar4368.jpg", "comment_count": 0 }, { "title": "south of sunset", "url": "https://cocktailvirgin.blogspot.com/2019/04/south-of-sunset.html", "published": "2019-04-20T08:00:00.001-04:00", "updated": "2019-04-20T08:00:01.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Karen Grill", "source": "Food & Wine: Cocktails", "year": 2016 }, "categories": [ "aperol", "gin", "sherry" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Tanqueray)", "3/4 oz Aperol", "3/4 oz Lustau East India Solera Sherry" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Plymouth Gin (Tanqueray)\n3/4 oz Aperol\n3/4 oz Lustau East India Solera Sherry\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.\nTwo Saturdays ago, I wandered into my\nFood & Wine: Cocktails\ncollection and extracted the 2016 edition. There, I spotted Los Angeles bartender Karen Grill's Negroni variation called the South of Sunset. What drew me to the combination was how it was reminiscent of Daniel Eun's\nDewey D\nbut with gin instead of whiskey and aromatic bitters. In the glass, the South of Sunset cast off lemon and orange aromas. Next, the sherry donated a gorgeous grape note that went along with a fruity one from the Aperol on the sip, and the swallow followed up with gin joined by bitter orange blending into grape on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeSkBKhVARr7zpFHlczjMWoWD8FrBiz6KLyfBtdfOVVHjW3_vShFny60abTKb1GDPhXoX8PrFIBxz_HmeET-lRvD8zOowxSLEAZs2x2pAgiON2I_YFoiwMqF6p5OfkT7x2FuvxhWLueUm/s320/southofsunset4373.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeSkBKhVARr7zpFHlczjMWoWD8FrBiz6KLyfBtdfOVVHjW3_vShFny60abTKb1GDPhXoX8PrFIBxz_HmeET-lRvD8zOowxSLEAZs2x2pAgiON2I_YFoiwMqF6p5OfkT7x2FuvxhWLueUm/s800/southofsunset4373.jpg", "comment_count": 0 }, { "title": "christopher tracy's parade", "url": "https://cocktailvirgin.blogspot.com/2019/04/christopher-tracys-parade.html", "published": "2019-04-21T08:00:00.000-04:00", "updated": "2019-04-21T08:00:17.881-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "gin", "honey", "lemon juice", "orgeat" ], "ingredients": [ "2 oz London Dry Gin (Tanqueray)", "1 oz Lemon Juice", "1/2 oz Orgeat", "1/2 oz Honey Syrup (1:1)", "2 oz Cold Water", "2 dash Peychaud's Bitters", "1 large (or 2 medium) Strawberry" ], "instructions": "Muddle the strawberry in the orgeat and honey syrup, add the rest of the ingredients, shake with ice, and double strain into a Collins glass. Fill with ice and garnish with a lemon wheel.", "body_text": "2 oz London Dry Gin (Tanqueray)\n1 oz Lemon Juice\n1/2 oz Orgeat\n1/2 oz Honey Syrup (1:1)\n2 oz Cold Water\n2 dash Peychaud's Bitters\n1 large (or 2 medium) Strawberry\nMuddle the strawberry in the orgeat and honey syrup, add the rest of the ingredients, shake with ice, and double strain into a Collins glass. Fill with ice and garnish with a lemon wheel.\nFor a call for Prince (the musician) drinks, I was inspired by the song Christopher Tracy's Parade. Christopher Tracy was Prince's character in the 1986 movie\nUnder the Cherry Moon\n, and the song stood out to me as rather quirky as I would listen to the movie's soundtrack on cassette back in the day. In the lyrics below, the song mentions strawberry lemonade, but in a surreal way: as what God would deliver from the Heavens to stop the parade.\nEveryone come behold Christopher Tracy's Parade\nThe show will proceed, unless it should rain strawberry lemonade\nHopefully, that will not occur, the man above has been paid\nGive what you can, all you can stand, and all of your life will be made\nI thought about how I make à la minute lemonade at work, and the recipe came through from there with Bar Tonique's\nBlanche DuBois\nin mind for the orgeat. Overall, the combination was rather ambrosial and extremely crushable. On the nose, Christopher Tracy's Parade marched up to the nose with a strawberry and lemon bouquet. Next, the berry and lemon flavors kept in step throughout the step, and the swallow cranked up the music with gin, nutty, and honey flavors with an anise finish. Indeed, the Peychaud's Bitters anise-cherry notes complemented the muddled strawberry in the drink, and the honey and orgeat proved to be more interesting than basic lemonade's simple syrup.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1qg-mKHHX0N_uO7mlMYWayIpQ40g8jen0QSBoLpdg5CimT6q9FWjgxOTJCyd8UUAhT_JCQ_DOj1kH148NZsyc9aFew7bdOKb2e92srp76YbxbQyw524r-bBoanl_eCO9Uhm0Mt-SWjGh/s320/christophertracy4372.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1qg-mKHHX0N_uO7mlMYWayIpQ40g8jen0QSBoLpdg5CimT6q9FWjgxOTJCyd8UUAhT_JCQ_DOj1kH148NZsyc9aFew7bdOKb2e92srp76YbxbQyw524r-bBoanl_eCO9Uhm0Mt-SWjGh/s800/christophertracy4372.jpg", "comment_count": 0 }, { "title": "pukel punch", "url": "https://cocktailvirgin.blogspot.com/2019/04/pukel-punch.html", "published": "2019-04-22T08:00:00.000-04:00", "updated": "2019-04-22T08:00:01.514-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Craig Herman", "source": "Colonel Tiki", "year": null }, "categories": [ "amaro", "bitters (aromatic)", "herbsainte", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Aged Virgin Island Rum (Don Q Añejo)", "1/2 oz Aged Jamaican Rum (Smith & Cross)", "1/2 oz Zwack or other Krauter Liqueur (Jagermeister)", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice (3/4 oz)", "1 dash Bitters (Angostura)", "8 drop Herbsaint" ], "instructions": null, "body_text": "1 1/2 oz Aged Virgin Island Rum (Don Q Añejo)\n1/2 oz Aged Jamaican Rum (Smith & Cross)\n1/2 oz Zwack or other Krauter Liqueur (Jagermeister)\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice (3/4 oz)\n1 dash Bitters (Angostura)\n8 drop Herbsaint\nFlash blend with 6 oz crushed ice and pour into a Tiki mug (shake with 1 ice cube, strain, and fill with crushed ice). Garnish with a lime twist.\nTwo Mondays ago, I spotted an intriguing tropical drink on Craig Herman's (a/k/a Colonel Tiki)\nInstagram\nfeed called the Púkel Punch. This was his Tiki-Tolkien mashup as a lime and dark herbal liqueur take on the\nHurricane\n. Instead of trying to do justice in summing up the J.R.R. Tolkien connection, I will just link to Colonel Tiki's\nblog post\nabout it. When I asked Craig if Jagermeister would be a decent substitute for Zwack, he replied that it would be, but I should consider upping the lime juice to balance the extra sweetness.\nThe Púkel Punch donated a lime and star anise aroma to the nose. Next, lime and caramel filled the sip, and the swallow sang out with funky rum, passion fruit, ginger, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0p7eazWUkx7fKtqujxKhJjFgG0X9mtwyVD8LSc7HWxMNIWEITVAPLOZPDnKwiADaCSBHj1MRYqQpjSsGlbQVeRerBpOXyDVW6x7dTFxQqJZWIlrit5_CSMoPM0LL_jdsZP_hyG1gsUza/s320/pukelpunch4376.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0p7eazWUkx7fKtqujxKhJjFgG0X9mtwyVD8LSc7HWxMNIWEITVAPLOZPDnKwiADaCSBHj1MRYqQpjSsGlbQVeRerBpOXyDVW6x7dTFxQqJZWIlrit5_CSMoPM0LL_jdsZP_hyG1gsUza/s800/pukelpunch4376.jpg", "comment_count": 0 }, { "title": "morango tango", "url": "https://cocktailvirgin.blogspot.com/2019/04/morango-tango.html", "published": "2019-04-23T08:00:00.000-04:00", "updated": "2019-04-23T08:00:12.829-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "bitters (Peychaud's)", "cachaça", "herbsainte", "simple syrup" ], "ingredients": [ "2 oz Cachaça preferably Amburana wood-aged (Seleta Gold)", "1/2 oz Simple Syrup", "1 large Strawberry", "2 dash Peychaud's Bitters", "2 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Muddle the strawberry in the simple syrup, add the rest of the ingredients, and stir with ice. Double strain into a glass pre-rinsed with absinthe or Herbsaint (Herbsaint) and garnish with lemon oil from a twist.", "body_text": "2 oz Cachaça preferably Amburana wood-aged (Seleta Gold)\n1/2 oz Simple Syrup\n1 large Strawberry\n2 dash Peychaud's Bitters\n2 dash Chocolate Bitters (Bittermens Mole)\nMuddle the strawberry in the simple syrup, add the rest of the ingredients, and stir with ice. Double strain into a glass pre-rinsed with absinthe or Herbsaint (Herbsaint) and garnish with lemon oil from a twist.\nTwo Tuesdays ago, I was still thinking about how tasty the strawberry-Peychaud's Bitters aspect of the Christopher Tracy's Parade was. The Peychaud's part got me thinking about the Sazerac, and I recalled the last Sazerac that I made for a guest at Nahita: one made with Amburana wood-aged Avua Cachaça. I discovered the wonder of Amburana Cachaça Sazerac late one night using my bottle of Seleta Gold at home on a whim that turned out to be an amazing flavor combination between the wood and the spices from the bitters and the absinthe. Strawberries and Brazil do have a strong connection as that berry grows quite well there; besides numerous strawberry festivals in Brazil, the fruit makes it way into their classic cachaça drink the Batida. Therefore, I wondered how it would fare in the Sazerac especially given the success of other strawberry-absinthe drinks like the\nCantante Para Mi Vida\nand the\nStrawberry's Revival\n.\nFor a name, I discovered that the Portuguese for strawberry was morango, and thus, the Morango Tango came about. Once prepared, the bouquet greeted the nose with lemon, anise, cachaça's funk, and berry aromas. Next, the berry notes continued into the sip, and the swallow offered a complex array of grassy funk, strawberry, chocolate, and anise flavors. A strawberry syrup would make for an easier build here, but the á la minute-ness of it all makes it easier to replicate on a whim.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJsyLZZZ-o6WW4R-ySKqBMq70sx2_78ikDT10XUtYRcu6OAzWo2ziogVToWToPK03QNyRhhhG4Bp-BhX10AbxaqERNlROM6pYBUo2hu9TJoehjPVDh56LKG_J2BFKw3VngS-H_UDmlYTe/s320/morangotango4385.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJsyLZZZ-o6WW4R-ySKqBMq70sx2_78ikDT10XUtYRcu6OAzWo2ziogVToWToPK03QNyRhhhG4Bp-BhX10AbxaqERNlROM6pYBUo2hu9TJoehjPVDh56LKG_J2BFKw3VngS-H_UDmlYTe/s800/morangotango4385.jpg", "comment_count": 0 }, { "title": "rhum with a vieux", "url": "https://cocktailvirgin.blogspot.com/2019/04/rhum-with-vieux.html", "published": "2019-04-24T08:00:00.000-04:00", "updated": "2019-04-24T08:00:12.601-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "BarNotes", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "rum", "sherry" ], "ingredients": [ "1 oz Aged Martinique Rhum (JM Rhum Agricole Gold)", "1 oz Appleton V/X Rum (Appleton Signature)", "3/4 oz Lustau East India Solera Sherry", "1/4 oz Benedictine", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass or serve down on the rocks in an old fashioned glass (up in a cocktail coupe), and garnish with a lemon twist.", "body_text": "1 oz Aged Martinique Rhum (JM Rhum Agricole Gold)\n1 oz Appleton V/X Rum (Appleton Signature)\n3/4 oz Lustau East India Solera Sherry\n1/4 oz Benedictine\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass or serve down on the rocks in an old fashioned glass (up in a cocktail coupe), and garnish with a lemon twist.\nTwo Wednesdays ago, I sought out another recipe to utilize the freshly open bottle of Lustau's East India Sherry, and I discovered the Rhum with a Vieux on the\nBarNotes\napp. The recipe was crafted by New York City bartender Rafa Garcia Febles as his two r(h)um riff on the\nVieux Carre\n. Once prepared, the Rhum with a Vieux greeted the senses with lemon, caramel, and grassy aromas. Next, grape and caramel mingled on the sip, and the swallow showcased the grassy funky and rich rums along with slightly nutty sherry, herbal, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSPIZamPBykmYiqlWj8QFHFwvKLClMw_GBJ1m6JfkCXtRmIR8kpT4S9FkCj7vrWIHNzWa_ozU83T9CFAalNubIhz99AzUZblVEAvv63Ofhyphenhyphen6XYpvqKKSWWdHxUH94KBNpeF5cgOCOxprO/s320/rhumvieux4390.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSPIZamPBykmYiqlWj8QFHFwvKLClMw_GBJ1m6JfkCXtRmIR8kpT4S9FkCj7vrWIHNzWa_ozU83T9CFAalNubIhz99AzUZblVEAvv63Ofhyphenhyphen6XYpvqKKSWWdHxUH94KBNpeF5cgOCOxprO/s800/rhumvieux4390.jpg", "comment_count": 0 }, { "title": "pennington daiquiri", "url": "https://cocktailvirgin.blogspot.com/2019/04/pennington-daiquiri.html", "published": "2019-04-25T08:00:00.000-04:00", "updated": "2019-04-25T08:00:08.452-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tyson Buhler", "source": "Lost Hours", "year": null }, "categories": [ "brandy", "honey", "lemon juice", "rum (white)", "simple syrup", "suze" ], "ingredients": [ "1 oz Rhum Agricole Blanc (Rhum Clement)", "3/4 oz Brandy (Camus VS Cognac)", "3/4 oz Lemon Juice", "1/2 oz Suze Gentian Liqueur", "1/2 oz 3:1 Honey Syrup (3/4 oz 1:1)", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).", "body_text": "1 oz Rhum Agricole Blanc (Rhum Clement)\n3/4 oz Brandy (Camus VS Cognac)\n3/4 oz Lemon Juice\n1/2 oz Suze Gentian Liqueur\n1/2 oz 3:1 Honey Syrup (3/4 oz 1:1)\n1/4 oz Simple Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).\nTwo Thursdays ago, I decided to make a recipe that I had spotted on\nImbibe Magazine\n's feed called the Pennington Daiquiri. The drink was created by Tyson Buhler at New York City's Lost Hours, and the rum and brandy combination reminded me of the\nBoukman Daiquiri\nand the\nWildflower\n. Here, the sweetener was a combination of gentian liqueur and honey which has prospered in cocktails like the\nSmartest Man Alive\nand\nRadio Days\n.\nIn the glass, the Pennington Daiquiri proffered bright aromas from the floral honey and grassy rhum that were countered by lower notes from the earthy gentian liqueur on the nose. Next, lemon and honey danced on the sip, and the swallow conjured grassy rum, Cognac's richness, floral, and lightly bitter root flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKsH8mG2v-JV5UF-ptWe0430gPJvYtD8p0ZMw7sCYIadSerIYibzDE7Rkd0iCv_LBH00_bLMyk3IGBB_GTcklSps3COWDz1phTLRUy5Mkv8Hv83wRyS-pPEwZ07o1JJwL4dqJY4cjgnA0/s320/penningtondaiq4391.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKsH8mG2v-JV5UF-ptWe0430gPJvYtD8p0ZMw7sCYIadSerIYibzDE7Rkd0iCv_LBH00_bLMyk3IGBB_GTcklSps3COWDz1phTLRUy5Mkv8Hv83wRyS-pPEwZ07o1JJwL4dqJY4cjgnA0/s800/penningtondaiq4391.jpg", "comment_count": 0 }, { "title": "andalusion", "url": "https://cocktailvirgin.blogspot.com/2019/04/andalusion.html", "published": "2019-04-26T08:00:00.000-04:00", "updated": "2019-04-26T08:00:12.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Julian Cox", "source": "Playa", "year": 2013 }, "categories": [ "lillet", "sherry", "tequila", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Reposado Tequila (Cimarron)", "3/4 oz Cocchi Americano", "3/4 oz Lustau East India Solera Sherry", "3/4 oz Perucchi Bianco Vermouth (Dolin Blanc)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Reposado Tequila (Cimarron)\n3/4 oz Cocchi Americano\n3/4 oz Lustau East India Solera Sherry\n3/4 oz Perucchi Bianco Vermouth (Dolin Blanc)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nAfter dinner two Friday nights ago, I turned to my\nFood & Wine: Cocktails\nlibrary and uncovered the Andalusion in the 2013 volume. This equal parter was crafted by Julian Cox for Playa in Hollywood; there, he made three versions of this drink: a fino one as an aperitif, an Amontillado one for general drinking, and a cream sherry one for dessert. Given how I had just opened a bottle of Lustau's East India Sherry, I went with that one. Once prepared, the Andalusion met the nose with lemon, agave, and grape aromas. Next, a semi-sweet raisiny grape sip gave way to tequila, floral, peach, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxoNM2G1KLDjdQH_ibAzBPoQgqQswVxqJure0cKtTFhVDj-Q4AGkcu4uaUj3HFclpscbSIJ6fTJglscUIUQiLjxndsCD5-k8LcgvKTs-Swyno9TItycVv37PoFrZvruPOVPK28cVsCybL/s320/andalusion4394.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxoNM2G1KLDjdQH_ibAzBPoQgqQswVxqJure0cKtTFhVDj-Q4AGkcu4uaUj3HFclpscbSIJ6fTJglscUIUQiLjxndsCD5-k8LcgvKTs-Swyno9TItycVv37PoFrZvruPOVPK28cVsCybL/s800/andalusion4394.jpg", "comment_count": 0 }, { "title": "beach cruiser", "url": "https://cocktailvirgin.blogspot.com/2019/04/beach-cruiser.html", "published": "2019-04-27T08:00:00.000-04:00", "updated": "2019-04-27T08:00:13.858-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "whip", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": null }, "categories": [ "absinthe", "bitters (orange)", "grenadine", "lime juice", "mezcal", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Cimarron)", "1 oz Mezcal (Fidencio)", "3/4 oz Lime Juice", "3/4 oz Grenadine", "2 dash Orange Bitters (Regan's)", "2 dash Absinthe (1 bsp Kübler)" ], "instructions": "Whip shake, pour into a Hurricane glass (Tiki mug), fill with crushed ice, and garnish with an orange slice (orange twist), cherry, and paper umbrella.", "body_text": "1 oz Blanco Tequila (Cimarron)\n1 oz Mezcal (Fidencio)\n3/4 oz Lime Juice\n3/4 oz Grenadine\n2 dash Orange Bitters (Regan's)\n2 dash Absinthe (1 bsp Kübler)\nWhip shake, pour into a Hurricane glass (Tiki mug), fill with crushed ice, and garnish with an orange slice (orange twist), cherry, and paper umbrella.\nOn Saturday night two weeks prior, I had spotted a tropical drink in the Bartender at Large\nInstagram\nfeed for the Beach Cruiser. The recipe was created by Erick Castro for the opening menu at Polite Provisions in San Diego, and the combination reminded me of a smoky variation of the\nMexican Firing Squad\nfrom Charles H. Baker, Jr.'s travels. The name also reminded me of the\nBeach Cruiser\nfrom the Citizen Public House which that was a tropical drink tribute to Fernet Branca for all of the bikes that they had given away to bartenders.\nThis Beach Cruiser released orange oil over hints of anise and smoke to the nose. Next, lime and berry notes on the sip pedaled into smoky agave, pomegranate, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgyhYgq0R2q6oLv2vnwGliDm8cX0gVV9s_mE4sSqFWMLXCrPzqkLVpDEEnSrpaL7cGT_g5tW1ugZRwTiB8YAg7jWaRMBWIdDDwDf6bcrpp1mFtc6BIox9vrlf0T_jA0fGLlZbmJrqD2mW/s320/beachcruiser4397.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgyhYgq0R2q6oLv2vnwGliDm8cX0gVV9s_mE4sSqFWMLXCrPzqkLVpDEEnSrpaL7cGT_g5tW1ugZRwTiB8YAg7jWaRMBWIdDDwDf6bcrpp1mFtc6BIox9vrlf0T_jA0fGLlZbmJrqD2mW/s800/beachcruiser4397.jpg", "comment_count": 0 }, { "title": ":: life gives you limes ::", "url": "https://cocktailvirgin.blogspot.com/2019/04/life-gives-you-limes.html", "published": "2019-04-28T08:00:00.000-04:00", "updated": "2019-07-14T10:29:57.549-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "From April 14th to the 17th, I attended the USBG Northeast Regional Conference held in New Haven. One of the talks that I rather enjoyed and felt that I could convey well as a summary was \"Life Gives You Limes\" by\nDonny Clutterbuck\nwho is an officer of the Rochester chapter as well as a bartender at The Cure in that city and a founder of the Pour Cost app.\nThe four citrus fruits that Donny covered were the major ones at the bar:\nlemon\n,\nlime\n,\norange\n, and\ngrapefruit\n. The classics that we make with them respectively are: the Whiskey Sour, Daiquiri, Screwdriver, and Blinker. Donny wondered if there was a particular rule to how these fruit juices were being utilized. As a starting point, he looked at acid to sugar balances. At one part acid to 10 parts of sugar by weight, the average person cannot perceive one more than the other. He defined\nbrix\nas percent sugar by weight such that a 13 brix solution is 13% sugar or 13 grams sugar to 87 grams water. Therefore, a balanced acid-sugar mix would look like 1 gram citric acid, 10 grams sugar, and 89 grams water.\nIn cocktails, orange juice was represented by the\nScrewdriver\nwhich is booze +\njuice\n. Most orange juice is 1:8 or 1.5% acid (citric + ascorbic) to 12 brix sugar content. This is rather close to 1:10 so it comes across as close to balanced. Grapefruit was showcased by the\nBlinker\nwhich is\nbooze\n+ sugar +\njuice\n. The structure is guided by the fact that grapefruit juice is a 1:5 or 2% acid to 10 brix. This extra acid over the balance point is why grapefruit goes really well with greasy food.\nThe\nWhiskey Sour\nto represent lemon is structured as\nbooze\n+ sugar + juice. Lemon is 1:1.8 on average with 5% acid to 9 brix. Equal parts of lemon juice and simple syrup balance the mix to make the drink work. The\nDaiquiri\nfor demonstrating lime juice was rather similar with\nbooze\n+ sugar + juice. Lime weighs in at 1:1.7 with 6% acid to 10 brix. With the Daiquiri, it needs 6% acid and 60 brix to balance but lime juice alone rings in 50 brix shy at 10 brix; luckily, 1:1 simple syrup is 50 brix so combining the two in equal parts adds up to the perfect balance of 1:10. This works best when there is no extra acid or sugar in the rum itself.\nOther spirits can work well swapped into the place, but not all combinations taste great. For example,\nwhite spirits\nseem to favor lime while\ndarker spirits\nshine more with lemon. Donny explained this by acids and their effects on the palate. Both lemon and lime have citric acid which hits the senses early and fades; lime contains malic and other other acids that are sensed later. Similarly, while both white and dark spirits have alcohol which hit the senses early and fade, aged spirits have polyphenols from the barrel that are sensed later. Therefore, malic acid and polyphenol perception clash. Thus, a Whiskey Sour with citric and polyphenols ends up a whiskey drink, but a Daiquiri with alcohol and malic acid is a lime drink by what flavors are lingering. Donny added the saying \"Silver and lime works every time; lemon and brown, send it on down!\"\nThe point of this all is not geek out about citrus but to make people happy and to do this consistently so every time they come in, their drink is the same. This requires methodical recipe execution. Donny recommended taller, thinner\njiggers\nsince the difference in height above or below the lines (assuming internal markings or when filling to the top) is less than when it is wide (compare a tall Japanese to a wide Leopold jigger, for example, especially at the smaller measures). The next aspect was consistent ingredients; since we do not make the booze, we ought to focus on the juice. Donny offered up a lot of his time course data. One of his least favorite was orange juice which fell apart rather quickly. With this, he declared \"Craft isn't craft if the store-bought is better!\" Grapefruit was the least volatile (it tends to ferment before it oxidizes), whereas lemon and lime both got weird around day 4 (but best around 3 hours). Vacuum sealing or utilizing a Vacu-vin can help delay the process. And as a bonus pointer, he recommended Cafiza espresso cleaner tablets to get the stuck on citrus reside off the inside of the bottles.\nFor sustainability, lemon and lime juice can be clarified after 2.5 days. Then use it to make a 1:1 syrup; this cordial is sugar stabilized and can be utilized to make stirred Sours. And for cold press purchased juices, they are often brix adjusted and come across differently from freshly pressed ones in house recipes, so some ratio tweaking is needed. Overall, you can get 3-4 days out of a bottle before it goes off. Regardless of the process chosen for ingredients, it is crucial to make everyone's favorite drink the same way every time and good jigger and juicing practices play a major role.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFwUX7B387-9SXGxxKAS6YqWhntVP_1Mm81fNGyaiGm8zEAzy6nQR_FLlgB3NMu3MCtc4TRtitoUBFlTTLIB2iW6UymBqrPlh5BniqQ4wo2iWEHzDERv_o7RCeWeFTjm9r7VddRXI6pZ8/s320/usbgrecon350.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFwUX7B387-9SXGxxKAS6YqWhntVP_1Mm81fNGyaiGm8zEAzy6nQR_FLlgB3NMu3MCtc4TRtitoUBFlTTLIB2iW6UymBqrPlh5BniqQ4wo2iWEHzDERv_o7RCeWeFTjm9r7VddRXI6pZ8/s800/usbgrecon350.jpg", "comment_count": 1 }, { "title": "cherry blossom", "url": "https://cocktailvirgin.blogspot.com/2019/04/cherry-blossom.html", "published": "2019-04-29T08:00:00.000-04:00", "updated": "2019-04-29T08:00:02.977-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "#other", "gin", "honey", "lemon juice", "maraschino" ], "ingredients": [ "2 oz Roku Gin", "1/2 oz Maraschino Liqueur", "1/2 oz Honey Syrup (1:1)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Roku Gin\n1/2 oz Maraschino Liqueur\n1/2 oz Honey Syrup (1:1)\n1/2 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nNote: this drink was a touch on the sweet side. Perhaps upping the lemon to 3/4 oz or reducing the Maraschino to 1/4 oz would help (or Maraschino and honey syrup to 3/8 oz each).\nDuring the USBG Northeast Regional Conference, there were two events on Monday night. One was the Patron karaoke event that I briefly attended before the other -- a Beam-Suntory drink night at the Ordinary -- won out. On the menu were three cocktails, and I selected the Roku Cherry Blossom that was very similar to Eastern Standard's\nCherry Blossom\n. I figured that it was based off of a classic, but all of the gin and Maraschino recipes link back to my post about the one that Eastern Standard served for their red, white, and blue drink night celebrating the Fourth of July in February (a post-Valentine's Day industry night). Here, I surmised that the connection was that this Japanese gin contains Sakura cherry blossoms and leaves in the botanical mix, and perhaps these two recipes were independently created (especially since I could not find a pre-2010 recipe to suggest a classic).\nThis Cherry Blossom provided a lemon, floral, and nutty cherry bouquet to the nose. Next, a semi-sweet lemon sip led into gin, nutty, and floral flavors on the swallow. Overall, the balance was a bit sweet for me, and I offer suggestions on how to fix that up in the instruction's note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVw2ZGtgdmLEaZD_E3UGnXEq5tRj84nwyFkOKBcMttm_nFr_L42ECSywFl5PGFHYO4E7tOomikk867UV2HyfDmfDN7l0aspH-ZOJd_RokZG6V1bTOgknE0ZLcDk90WQrQAEGSDkNUmDNpz/s320/cherryblossom_roku.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVw2ZGtgdmLEaZD_E3UGnXEq5tRj84nwyFkOKBcMttm_nFr_L42ECSywFl5PGFHYO4E7tOomikk867UV2HyfDmfDN7l0aspH-ZOJd_RokZG6V1bTOgknE0ZLcDk90WQrQAEGSDkNUmDNpz/s800/cherryblossom_roku.jpg", "comment_count": 0 }, { "title": ":: mis en place your career ::", "url": "https://cocktailvirgin.blogspot.com/2019/04/mis-en-place-your-career.html", "published": "2019-04-30T08:00:00.000-04:00", "updated": "2019-07-14T10:29:51.881-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Another great talk at the USBG Northeast Regional Conference held in New Haven two weeks ago was one by Campari America's\nAnne Louis Marquis\nentitled \"Mis en Place Your Career.\" She began by explaining that there was more opportunity for bartenders than before whether through managing or working for brands. However, people are not necessarily ready for these jobs and are jumping too fast. And sometimes they are lured in by a job title that sounds great but it does not reflect the realities of the position. Deciding a move and choosing a path are both rather scary, but they can take you in interesting places, so it is not a waste of time to explore the options.\nAnne Louise had us write down two top 5 lists: one was the things that bring us joy and the other the things that give us meaning. It is important to be clear about what gives you joy and meaning and to be sure that those do not fall to the wayside in accepting any job. Make an effort to defend and protect these aspects for often jobs can take over your life. Anne Louise supported that by pointing out that her job is 80% travel, and she finds it a challenge to keep her house plants alive. As much as you work for your job, the job should work for you. Try to gauge what you would be getting out of it versus what you would be giving up.\nShe compared the job search to dating advice: do not go out looking for a very specific criteria, but make a list of what is most important that is not purely physical. Overall, do not look at the containers but the contents. Or in job terms, it is not the title but the job itself that needs to be assessed. For example, some brand ambassador jobs are sales jobs in reality, and a lot of jobs are difficult to figure out what they will be most like. Therefore, try to connect with people in the job that you think you want. After talking to them about the reality, it might not be the job you actually want. For example, a brand ambassador is not all about glamor and travel, but it is a lot of receipt savings, Excel spreadsheets, expense reports, and the like. People are often intimidated about reaching out, but do so and ask questions. Speak to the ones that come to your bars whether they are suppliers, distributors, or brand ambassadors. Other jobs are more difficult to find such as those involving innovation.\nAt this point Anne Louise turned to Robin Nance who is an ambassador for Beam Suntory. Robin recommended to not take a job because of a title, for you should know that you can often write your own title. Communicate your passion. Anne Louise replied by bring up Instagram and other social media: what does it say that you are passionate about? And what does it share with the world? Create a space where that gets the passion fulfilled and showcased such as a blog or website. Carve out your personal identity and make it easy for people to find you; people cannot share or talk about you if they cannot find you. Indeed, it is key to do the work before you have the job. Do not work for free, but do things out of passion that set you up to transfer over to a paying job. Event planning at bars, for example, could prepare you for doing it for a brand as well as get brands to notice you.\n\"Your network is your currency\" was a poignant quote. This network is your value, and it travels with you from job to job.\nNext, participate. The world is run by people who show up. Seek advancement through competitions, going on trips, attending events, and running programs. Winning the competition is not as important as showing that you got up and tried. Advancement should also be through continuing your education; you do not need a college degree to fill in your gaps. In terms of mentors, find people who you have a real relationship with. Think about building a board of advisors: 5 to 10 people who are not necessarily very close to you but certainly care about you.\nThere are definitely a lot of jobs out there. But consider things like what do you want your day to look like, where do you want to wake up, who do you want to see in the day, and how do you want them to see you. Moreover, think about your retirement: what are 3 things you want people to say about you? What award might you get? Feel free to fantasize and to alter these concepts over time.\nFinally, you do not need to stop bartending. Stay bartending as long as you can -- brand ambassadors and sales rep need people like you to reach out to. There are other ways of branching out while still being a bartender including writing books, giving talks, staying curious, and sharing. In addition, in any job, you cannot teach a culture fit for the personalities might not jive. And you cannot teach someone to be a good coworker that is great to be around or to have a passion.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFwUX7B387-9SXGxxKAS6YqWhntVP_1Mm81fNGyaiGm8zEAzy6nQR_FLlgB3NMu3MCtc4TRtitoUBFlTTLIB2iW6UymBqrPlh5BniqQ4wo2iWEHzDERv_o7RCeWeFTjm9r7VddRXI6pZ8/s320/usbgrecon350.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFwUX7B387-9SXGxxKAS6YqWhntVP_1Mm81fNGyaiGm8zEAzy6nQR_FLlgB3NMu3MCtc4TRtitoUBFlTTLIB2iW6UymBqrPlh5BniqQ4wo2iWEHzDERv_o7RCeWeFTjm9r7VddRXI6pZ8/s800/usbgrecon350.jpg", "comment_count": 0 }, { "title": "greyscale", "url": "https://cocktailvirgin.blogspot.com/2019/05/greyscale.html", "published": "2019-05-01T08:00:00.000-04:00", "updated": "2019-05-01T08:00:02.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Anna Moss", "source": "La Moule", "year": null }, "categories": [ "cognac", "honey", "lemon juice", "scotch", "tea" ], "ingredients": [ "1 1/2 oz Cognac (Camus VS)", "3/4 oz Scotch (Cutty Sark Prohibition)", "1 1/8 oz Lemon Juice", "3/4 oz Earl Grey Tea", "3/4 oz Honey (not syrup)", "1 pinch Salt" ], "instructions": "Stir the honey until dissolved, add rest of the ingredients, shake with ice, strain into a cup or rocks glass with ice, and garnish with a lemon wheel.", "body_text": "1 1/2 oz Cognac (Camus VS)\n3/4 oz Scotch (Cutty Sark Prohibition)\n1 1/8 oz Lemon Juice\n3/4 oz Earl Grey Tea\n3/4 oz Honey (not syrup)\n1 pinch Salt\nStir the honey until dissolved, add rest of the ingredients, shake with ice, strain into a cup or rocks glass with ice, and garnish with a lemon wheel.\nTwo Wednesdays ago, I turned to Maggie Hoffman's\nBatch Cocktails\nfor another recipe that could be adapted to single size. The one that spoke out to me was Anna Moss' Greyscale that she crafted at La Moule in Portland, Oregon. Once built, this punch donated a lemon, black tea, and floral aroma to the nose. Next, lemon and honey swirled on the tongue, and the swallow tossed in Cognac, peat smoke, and black tea flavors with bergamot coming through on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OoAeYStF0axLWOcjyPHz7Px_QERtuxILSc4iMskeKYFMy2m8zcQf_3Kg9FthvLHpK_vhyphenhyphenvWTSZYWMp4-F5pEQYLLIOMAkNXSVgd0opx2dsGIqwrQ0S4Uk1atsdnJ8V3fXcrpld1GaExr/s320/greyscale4398.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OoAeYStF0axLWOcjyPHz7Px_QERtuxILSc4iMskeKYFMy2m8zcQf_3Kg9FthvLHpK_vhyphenhyphenvWTSZYWMp4-F5pEQYLLIOMAkNXSVgd0opx2dsGIqwrQ0S4Uk1atsdnJ8V3fXcrpld1GaExr/s800/greyscale4398.jpg", "comment_count": 0 }, { "title": "maine", "url": "https://cocktailvirgin.blogspot.com/2019/05/maine.html", "published": "2019-05-02T08:00:00.000-04:00", "updated": "2019-05-02T08:00:02.170-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "rum", "sherry", "vermouth (dry)" ], "ingredients": [ "2/3 St. Croix Rum (1 3/4 oz Plantation Original Dark)", "2 dash Sherry (1/2 oz Lustau East India Solera)", "2 dash French Vermouth (1/2 oz Noilly Prat Dry)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 St. Croix Rum (1 3/4 oz Plantation Original Dark)\n2 dash Sherry (1/2 oz Lustau East India Solera)\n2 dash French Vermouth (1/2 oz Noilly Prat Dry)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Thursdays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nto find a glossed over gem. The one that I landed upon was the Maine which intrigued me as a rum drink with its call for sherry and Picon. Once in the glass, the Maine's garnish donated an orange oil aroma over aged rum notes. Next, caramel and grape on the sip slid into rum on the swallow along with nutty grape melding into caramel-orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuat6Bis8P6O55J1uajGM4movGOgh3DMPH78IxN3hpJnx0QL9foqcX_tRrR9YrtLiMaaahy9KPeGOJQOV_UZlZcXcavwux_8c_FEEWCN7hCgReRGpWtuMCwPVZpS72gNUz4hCA5NYF0zx/s320/maine4403.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuat6Bis8P6O55J1uajGM4movGOgh3DMPH78IxN3hpJnx0QL9foqcX_tRrR9YrtLiMaaahy9KPeGOJQOV_UZlZcXcavwux_8c_FEEWCN7hCgReRGpWtuMCwPVZpS72gNUz4hCA5NYF0zx/s800/maine4403.jpg", "comment_count": 0 }, { "title": "honolulu", "url": "https://cocktailvirgin.blogspot.com/2019/05/honolulu.html", "published": "2019-05-03T08:00:00.000-04:00", "updated": "2019-05-03T08:00:05.177-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "grenadine", "lemon juice", "pineapple juice", "rock candy syrup", "rum" ], "ingredients": [ "1 1/2 oz Light Puerto Rican Rum (Don Q Añejo)", "1 dash Grenadine (1/4 oz)", "1/2 slice Pineapple (3/4 oz Pineapple Juice)", "1/2 oz Lemon Juice", "1 dash Rock Candy Syrup (1/4 oz Simple)" ], "instructions": "Blend with 12 oz ice and strain into a 10 oz coupe (shake with ice and strain into a 5 oz coupe).", "body_text": "1 1/2 oz Light Puerto Rican Rum (Don Q Añejo)\n1 dash Grenadine (1/4 oz)\n1/2 slice Pineapple (3/4 oz Pineapple Juice)\n1/2 oz Lemon Juice\n1 dash Rock Candy Syrup (1/4 oz Simple)\nBlend with 12 oz ice and strain into a 10 oz coupe (shake with ice and strain into a 5 oz coupe).\nTwo Fridays ago, I selected Trader Vic's 1974\nRum Cookery & Drinkery\nbook since I was in the mood for something tropical. There I spotted a Trader Vic original called the Honolulu that reminded me of many \"Hawaii(an)\" named cocktails that included pineapple juice, citrus, and sweetener such as the\nRoyal Hawaiian\n. However, most of those are gin drinks, and this one is a rum one with grenadine and rock candy syrup as the sweeteners. It sort of reminded me of a\nMary Pickford\nwith lemon and no Maraschino or a mint-less\nSantiago Julep\nthat Trader Vic published in 1947.\nThe Honolulu danced its way to the nose with lemon and pineapple aromas. Next, waves of creamy lemon, pineapple, and hints of berry crashed on to the sip, and the swallow erupted with rum displaying vanilla and caramel notes. Indeed, with the lemon instead of lime, the aged aspect of the rum sang out (see the\ncitrus talk\nearlier in the week).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGV4bUgHlabbgAmt6250BwblFyTmVppLaG-73wB2YootqVi87YI8OysYZKXRBnukI5uSKvpe_9SSvnIkehab0cM4akb7hAaT2Schtawr-Sds3bHR8BWJOoWwqYfSmGFHU9zd0C8m_HPBcE/s320/honolulu4407.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGV4bUgHlabbgAmt6250BwblFyTmVppLaG-73wB2YootqVi87YI8OysYZKXRBnukI5uSKvpe_9SSvnIkehab0cM4akb7hAaT2Schtawr-Sds3bHR8BWJOoWwqYfSmGFHU9zd0C8m_HPBcE/s800/honolulu4407.jpg", "comment_count": 0 }, { "title": "that's that", "url": "https://cocktailvirgin.blogspot.com/2019/05/thats-that.html", "published": "2019-05-04T08:00:00.000-04:00", "updated": "2019-05-04T08:00:04.109-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul McGee", "source": "Cherry Circle Room", "year": null }, "categories": [ "bitters (orange)", "gin", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Gin (Tanqueray)", "1 oz Bianco Vermouth (Dolin Blanc)", "1/2 oz Fino Sherry (Lustau)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a Nick & Nora (cocktail coupe) glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Gin (Tanqueray)\n1 oz Bianco Vermouth (Dolin Blanc)\n1/2 oz Fino Sherry (Lustau)\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a Nick & Nora (cocktail coupe) glass, and garnish with an orange twist.\nTwo Saturdays ago, I was in a Martini mood and remembered that I had bookmarked a riff from\nImbibe Magazine\n. That cocktail was the That's That crafted by Paul McGee at the Cherry Circle Room in Chicago. Paul was inspired by a 1930s bottle of dry vermouth that he acquired for the Milk Room's vintage spirits collection, and he was able to replicate the flavors with blanc vermouth countered by fino sherry. The final recipe reminded me of a nameless 50:50 Martini riff that I used to make for a regular that was 2 parts Plymouth Gin, 1 part L.N. Mattei Blanc Quinquina, 1 part Fino sherry, 2 dash orange bitters, and either an orange or lemon twist.\nThe That's That welcomed the senses with an orange, floral, and juniper bouquet. Next, a semi-sweet white grape sip gave way to juniper, orange, and hint of nutty flavors on the crisp swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2j6n6uAHUmnU9Fjn6oF2PyX1naPExeUALJ7GOIp-VluczPij_G713xGD0zaGxvuwMUWgcku5pHZjy9A2z4taTImIICpY75_Daiq1BW4XUHNlLhfapKKL8OwxWaLKXnqMAjMe9yjmLdJJ/s320/thatsthat4408.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2j6n6uAHUmnU9Fjn6oF2PyX1naPExeUALJ7GOIp-VluczPij_G713xGD0zaGxvuwMUWgcku5pHZjy9A2z4taTImIICpY75_Daiq1BW4XUHNlLhfapKKL8OwxWaLKXnqMAjMe9yjmLdJJ/s800/thatsthat4408.jpg", "comment_count": 1 }, { "title": "saint paul's cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/05/saint-pauls-cocktail.html", "published": "2019-05-05T08:00:00.000-04:00", "updated": "2019-05-05T08:00:06.955-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Alex Kratena", "source": "Artesian Bar", "year": null }, "categories": [ "bitters (orange)", "cachaça", "lime juice", "sherry" ], "ingredients": [ "50 mL Cabana Cachaça (1 1/2 oz Cuca Fresca)", "25 mL Tio Pepe Fino Sherry (1 oz Lustau)", "10 mL Lime Juice (1/2 oz)", "10 mL Agave Syrup (1/2 oz 1:1)", "2 dash Fee's Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime twist.", "body_text": "50 mL Cabana Cachaça (1 1/2 oz Cuca Fresca)\n25 mL Tio Pepe Fino Sherry (1 oz Lustau)\n10 mL Lime Juice (1/2 oz)\n10 mL Agave Syrup (1/2 oz 1:1)\n2 dash Fee's Orange Bitters (Regan's)\nShake with ice, strain into a cocktail glass, and garnish with a lime twist.\nTwo Sundays ago, I picked Tom Sandham's\nWorld's Best Cocktails\noff the bookshelf for some drink inspiration. In the cachaça section was a curious sherry drink called Saint Paul's Cocktail that I had previously skipped over since I only recently acquired a bottle of Fino. The author wrote how this was one of his favorites from a large cocktail competition, and he believed that it was the handiwork of Alex Kratena of the Artesian Bar in London's Langham's Hotel. When I posted the photo and recipe on\nInstagram\n, bartender Zac Luther commented that it was very reminiscent of the gin and lemon London Calling created by Chris Jepson at London's Milk & Honey bar circa 2002; therefore, I added that suggestion to my list to make.\nThe Saint Paul's Cocktail proffered lime, grassy, and briny aromas to the nose. Next, lime and white grape on the sip converted into grassy funk, crisp, and briny flavors on the swallow. Overall, the feel reminded me a bit of the\nSnake in the Grass\nwith a similar build structure despite different ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikc4O4iYNl28k7x4LLBbckNaLzM4Si8LwPJ2TQlDwkSv_xYzqk54QJ-S7Ry5z_k2pQUdKB_62Ky5a2xAs9fIZIUU4UmfBUeKPcPY9X4Ar6AipkMrks_Eayf9wAyxitFSoqd1XM-HouH1PD/s320/saintpaul4414.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikc4O4iYNl28k7x4LLBbckNaLzM4Si8LwPJ2TQlDwkSv_xYzqk54QJ-S7Ry5z_k2pQUdKB_62Ky5a2xAs9fIZIUU4UmfBUeKPcPY9X4Ar6AipkMrks_Eayf9wAyxitFSoqd1XM-HouH1PD/s800/saintpaul4414.jpg", "comment_count": 0 }, { "title": "london calling", "url": "https://cocktailvirgin.blogspot.com/2019/05/london-calling.html", "published": "2019-05-06T08:00:00.001-04:00", "updated": "2025-10-22T13:35:40.518-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Jepson", "source": "Milk & Honey", "year": 2002 }, "categories": [ "bitters (orange)", "gin", "lemon juice", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "1/2 oz Fino Sherry (Lustau)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n1/2 oz Fino Sherry (Lustau)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Orange Bitters (Regan's)\nShake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nAfter posting the Saint Paul's Cocktail on\nInstagram\n, bartender Zac Luther commented that it appeared like a riff on the London Calling by Chris Jepson at London's Milk & Honey circa 2002. Given his strong recommendation record that includes the\nRemember the Alimony\n, I hunted out the recipe. After finding a few that varied slightly in metric volumes, I opted for the one on the Fords Gin page which split the difference. In the glass, the London Calling clashed with the nose with grapefruit and savory notes from the sherry. Next, lemon and white wine on the sip slid into juniper, citrus, and briny-savory flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5WDsVkda8W-DpOQd9XxJlfAvOStFUaG-7vE_EIBDLkSNzOpHBgLxJq83G_jBuXU9PAkLL1Tcfz7F-8m3L_PzcgHW3ps_e9X9ciJHT90Git3NTdsEhdOIzHnsR43lK6dUW2Wdw-JKwVcm/s320/londoncalling4416.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5WDsVkda8W-DpOQd9XxJlfAvOStFUaG-7vE_EIBDLkSNzOpHBgLxJq83G_jBuXU9PAkLL1Tcfz7F-8m3L_PzcgHW3ps_e9X9ciJHT90Git3NTdsEhdOIzHnsR43lK6dUW2Wdw-JKwVcm/s800/londoncalling4416.jpg", "comment_count": 0 }, { "title": "naked lunch", "url": "https://cocktailvirgin.blogspot.com/2019/05/naked-lunch.html", "published": "2019-05-07T08:00:00.000-04:00", "updated": "2019-05-07T08:00:01.952-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": "Juan Mederos", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "bitters (aromatic)", "chartreuse (yellow)", "grapefruit juice", "lemon juice", "lillet", "mezcal" ], "ingredients": [ "3/4 oz Sombra Mezcal", "3/4 oz Yellow Chartreuse", "3/4 oz Lillet Blanc", "3/4 oz Grapefruit Juice", "1/2 oz Lemon Juice", "2 dash Bittermens Tiki Bitters" ], "instructions": "Whip shake, pour into a Collins glass, fill with crushed ice, and garnish with a grapefruit twist.", "body_text": "3/4 oz Sombra Mezcal\n3/4 oz Yellow Chartreuse\n3/4 oz Lillet Blanc\n3/4 oz Grapefruit Juice\n1/2 oz Lemon Juice\n2 dash Bittermens Tiki Bitters\nWhip shake, pour into a Collins glass, fill with crushed ice, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I stopped into Brick & Mortar and found a seat in front of bartender Max Bulger. For a first drink, I asked for the Naked Lunch that Max described as Juan Mederos' cross between a\nNaked & Famous\nand a\nCorpse Reviver #2\n. When I explained that I was a big William S. Burroughs fan, Max said that it was not named after the novel or the movie but the band since the menu was mostly music references. I have to assume that the group in question was the more recent Austrian alternative rock band and not the late 70s British synth pop one, although both have played out within the last few years.\nThe Naked Lunch spoke to me like a transformed typewriter with grapefruit and smoke aromas. Next, grapefruit, lemon, and a light fruity honey note on the sip cut up into a smoky agave and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTRDoz4gCGSxfeqvntPV8sop8-bgfmwFl1ec0CCjlgH5-yQu5yZ8w90rtEAtjlF1ImbkGQczYj5NB7gwA_fwPSyxd19XXCXw3yPuly3kxl2Q9gUqQupwtsX-5s9vuo7ek9j3D8NFTXxcg/s320/nakedlunch4419.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTRDoz4gCGSxfeqvntPV8sop8-bgfmwFl1ec0CCjlgH5-yQu5yZ8w90rtEAtjlF1ImbkGQczYj5NB7gwA_fwPSyxd19XXCXw3yPuly3kxl2Q9gUqQupwtsX-5s9vuo7ek9j3D8NFTXxcg/s800/nakedlunch4419.jpg", "comment_count": 0 }, { "title": "[police and thieves]", "url": "https://cocktailvirgin.blogspot.com/2019/05/police-and-thieves.html", "published": "2019-05-08T08:00:00.000-04:00", "updated": "2019-05-08T08:00:00.983-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Max Bulger", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "amaro", "lime juice", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 1/4 oz Clement Select Aged Rhum Agricole", "1 oz Lustau Amontillado Sherry", "1/2 oz Amaro Braulio", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "2 dash Peppermint Tea Tincture (* see below or perhaps sub 1 bsp Crème de Menthe in a pinch)" ], "instructions": "Shake with ice, strain into a Collins glass, fill with fresh ice, and garnish with a mint sprig.", "body_text": "1 1/4 oz Clement Select Aged Rhum Agricole\n1 oz Lustau Amontillado Sherry\n1/2 oz Amaro Braulio\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n2 dash Peppermint Tea Tincture (* see below or perhaps sub 1 bsp Crème de Menthe in a pinch)\nShake with ice, strain into a Collins glass, fill with fresh ice, and garnish with a mint sprig.\n(*) Steep 1 peppermint tea bag in 2 oz Beefeater Gin for 24 hours. Remove tea bag.\nFor my next drink at Brick & Mortar, bartender Max Bulger mentioned that he had a rhum agricole, sherry, and Braulio recipe that he had been working on, and I was certainly lured in by those ingredients. In the glass, the drink offered mint, grassy, and menthol aromas to the nose. Next, a lime, grape, and caramel sip led into grassy, nutty sherry, and minty herbal flavors on the swallow. Max did not have a name for this, so I took inspiration from the bar's menu of music references to dub this one the Police and Thieves after the Clash song.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh23u3gOMUGvY48mBoLXGxqaBaHix7-3YiPzlXZoWFbqvPQeOipYUQUI2zAj2kd8Ydq9ipv7lBTiMrbwdEVpdmp3km0HMSRLj8kFlTNfGdl5dyE2RbQosT7VUjmuf62r7ZKlNcg03GWykm/s320/police4421.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh23u3gOMUGvY48mBoLXGxqaBaHix7-3YiPzlXZoWFbqvPQeOipYUQUI2zAj2kd8Ydq9ipv7lBTiMrbwdEVpdmp3km0HMSRLj8kFlTNfGdl5dyE2RbQosT7VUjmuf62r7ZKlNcg03GWykm/s800/police4421.jpg", "comment_count": 0 }, { "title": "legionnaire's club", "url": "https://cocktailvirgin.blogspot.com/2019/05/legionnaires-club.html", "published": "2019-05-08T10:00:00.000-04:00", "updated": "2019-05-08T10:00:03.449-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rob Ficks", "source": "the Hawthorne", "year": null }, "categories": [ "#hawthorne", "kahlua", "lemon juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Flor de Caña 7 Year Rum", "3/4 oz Lemon Juice", "1/2 oz Housemade Coffee Cordial", "1/4 oz Cinnamon Syrup", "6-8 leaf Mint" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a mint leaf.", "body_text": "2 oz Flor de Caña 7 Year Rum\n3/4 oz Lemon Juice\n1/2 oz Housemade Coffee Cordial\n1/4 oz Cinnamon Syrup\n6-8 leaf Mint\nShake with ice, strain into a cocktail coupe, and garnish with a mint leaf.\nTwo Wednesdays ago, I ventured out to Kenmore Square to visit the Hawthorne. There, I found a seat in front of bartender Altamash Gaziyani, and I requested the Legionnaire's Club from the menu. The drink was Rob Ficks' take on the Café Mazagran, an Algerian coffee lemonade, as its \"rum-drenched cousin.\" The recipe seemed like a cross of a pineapple-less\nMr. Bali Hai\nwith a Rum Southside (or sodaless Mojito), so I was intrigued. Once prepared, the Legionnaire's Club greeted the nose with mint and coffee roast aromas. Next, lemon and roast notes on the sip transitioned into rum and coffee melding into mint on the swallow along with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwOigbAEVh0CqsDTag13jCwXdmrrWkjGS5Wy0t6_-oVpD10ZeunHny5dsxgyj8sE5D8qWvdGkSdWO-YifhEPBMlKjU2PY3aZHH3HPb3ole0HdHuSC3eXO4IvxzpSjXJZ9EFoL7e9SkRmP/s320/legionnaireclub4424.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwOigbAEVh0CqsDTag13jCwXdmrrWkjGS5Wy0t6_-oVpD10ZeunHny5dsxgyj8sE5D8qWvdGkSdWO-YifhEPBMlKjU2PY3aZHH3HPb3ole0HdHuSC3eXO4IvxzpSjXJZ9EFoL7e9SkRmP/s800/legionnaireclub4424.jpg", "comment_count": 0 }, { "title": "mexican tricycle", "url": "https://cocktailvirgin.blogspot.com/2019/05/mexican-tricycle.html", "published": "2019-05-09T08:00:00.000-04:00", "updated": "2019-05-09T08:00:03.221-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Andrew Volk", "source": "Hunt and Alpine Club", "year": null }, "categories": [ "apple cider", "cynar", "mezcal" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Cynar" ], "instructions": "Build in a 10 oz Highball glass, fill with ice, top with Bantam Wunderkind Cider (3 1/2 oz Harpoon Craft Cider), garnish with a lime wheel (omit).", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Cynar\nBuild in a 10 oz Highball glass, fill with ice, top with Bantam Wunderkind Cider (3 1/2 oz Harpoon Craft Cider), garnish with a lime wheel (omit).\nWhile grocery shopping at Trader Joe's, I spotted a bottle of hard cider in the singles rack, and I recalled that there was a cider recipe with mezcal and Cynar recipe that I wanted to make. When I got home, I was unable to find the tab with the recipe on my browser, so I searched the web and discovered the\nPunch Drinks\narticle for the Mexican Tricycle. I could not remember the other ingredients, but I figured that this one was probably it (and there were no other ingredients either). The drink was created by Andrew Volk at the Hunt and Alpine Club in Portland, Maine, as a riff on Jeffrey Morgenthaler's Broken Bike (Cynar, dry white wine, soda water) which in turn was a riff on the classic Bicicletta (Campari, dry white wine, soda water). Apple and Cynar have been a great duo  in cocktails like the\nMichigander\nand the\nDetroiter\n, so I could see why I had mentally flagged this recipe.\nThe Mexican Tricycle opened up with a smoke, caramel, and apple bouquet. Next, the caramel and apple continued into the sip, and the swallow offered smoky agave and funky herbal flavors with an apple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvb9rGbd2y9vwg_wKT3CTxyfg13z7ECAFpI4gGwaadqAPmfv1oS44qylsEtPjxBE0dHlKiHJb-aln9GG9Hj0_DBeJ7F4v7HCCrebycj3vh6T_ozJ1ohyZl2h09lTAiHz-cCCEt4Dn1KXZ9/s320/mexicantricycle4426.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvb9rGbd2y9vwg_wKT3CTxyfg13z7ECAFpI4gGwaadqAPmfv1oS44qylsEtPjxBE0dHlKiHJb-aln9GG9Hj0_DBeJ7F4v7HCCrebycj3vh6T_ozJ1ohyZl2h09lTAiHz-cCCEt4Dn1KXZ9/s800/mexicantricycle4426.jpg", "comment_count": 0 }, { "title": "saint pierre", "url": "https://cocktailvirgin.blogspot.com/2019/05/saint-pierre.html", "published": "2019-05-10T08:00:00.000-04:00", "updated": "2019-05-10T08:00:13.031-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estagon", "year": null }, "categories": [ "#estragon", "bitters (Angostura)", "bitters (orange)", "punt e mes", "rum", "scotch", "sherry" ], "ingredients": [ "1 oz Pig's Nose Blended Scotch", "1 oz Dos Maderas 5+5 Rum", "3/4 oz Punt e Mes", "1/4 oz Lustau Pedro Ximenez Sherry", "1 dash Angostura Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "1 oz Pig's Nose Blended Scotch\n1 oz Dos Maderas 5+5 Rum\n3/4 oz Punt e Mes\n1/4 oz Lustau Pedro Ximenez Sherry\n1 dash Angostura Bitters\n1 dash Angostura Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nTwo Friday nights ago was the opening evening of Thirst Boston. After I departed the Diageo event at Wink & Nod, I made a quick stop to visit Sahil Mehta at Estagon for food and a quick cocktail before continuing on to the Don Papa Rum event at Shore Leave. In looking through Sahil's drink notebook, I spotted a curious split-base recipe that reminded me of the\nPlymouth Street Harvest\nwith the overlap of Punt e Mes and Pedro Ximenez sherry elements. With Scotch and rum as the base spirits, I mentioned to Sahil that his unnamed drink reminded me of an offshore Prohibition-era warehouse inventory; this led to dubbing it the Saint Pierre after the island in Newfoundland that Bill McCoy and other rumrunners used as their northern base.\nThe Saint Pierre began with an orange and smoky malt nose. Next, caramel and grape on the sip gave way to rum, raisin, and bitter herbal flavors on the swallow with a smoke and raisin finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXg8d7J6XB5z4yoXhL_uhzr9X5qVYzuG5kV0ctNhkfsz1bHXdoWfi0S5WDRGNq_cmXmmvE2a5tftpanpema4D0kKPZZ4gNAvjZ7tnNbgLbnYyNjlK7jf40SkFwuWt7gw0drxZQCKy1qVLT/s320/saintpierre4428.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXg8d7J6XB5z4yoXhL_uhzr9X5qVYzuG5kV0ctNhkfsz1bHXdoWfi0S5WDRGNq_cmXmmvE2a5tftpanpema4D0kKPZZ4gNAvjZ7tnNbgLbnYyNjlK7jf40SkFwuWt7gw0drxZQCKy1qVLT/s800/saintpierre4428.jpg", "comment_count": 0 }, { "title": ":: tiki through a polynesian lens ::", "url": "https://cocktailvirgin.blogspot.com/2019/05/tiki-through-polynesian-lens.html", "published": "2019-05-11T08:00:00.000-04:00", "updated": "2019-07-14T10:27:52.251-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston" ], "ingredients": [], "instructions": null, "body_text": "The first talk that I attended at Thirst Boston was entitled \"Tiki Through a Polynesian Lens\" and sponsored by Patron Tequila. The seminar was delivered by West Coast bartender Sam Jimenez who has worked at Prizefighter, Interval at Long Now, and Striped Pig and is about to open Here's How in Oakland. Sam's heritage is half Samoan and half Mexican that he described as Akafasi meaning \"half of one\" (or half Samoan/Polynesian). He began with the premise that Tiki bars utilized symbols that he was familiar with, but they executed them differently that he was used to being brought up in the culture.\nSam ran through the history of Tiki to set up the genre. The timeline is better read elsewhere including in Beachbum Berry's books than I can do right now, so here are more of the salient aspects. Tiki began in California right after Prohibition. During this time, Hollywood blossomed and offered escapism and exoticism especially escapism from the harsh times during the Great Depression. People were willing to spend their money on escape but could only do so locally instead of through travel. Sam put up a quote from Sigmund Freud that read:\nLife as we find it is too hard for us; it entails too much pain, too many disappointments, impossible tasks. We cannot do without palliative remedies. We cannot dispense with auxiliary constructions, as Theodor Fontane said. There are perhaps three of these means: powerful diversions of interest, which lead us to care little about our misery; substitutive gratification, which lessen it; and intoxicating substances, which make us insensitive to it.\nSam continued that escapism is not inherently bad. These Polynesian restaurants became places of status especially with the amount of money sunk into decorating them. Many people could not afford to travel across the ocean during the Depression; moreover, people had a lot of interest in the area due to the media's influence whether through music or through Hollywood that set many movies in the late 1920s and early 1930s in the South Pacific. World War II added to the interest for soldiers coming back from the Pacific front wanted to return to innocence by experiencing familiar aspects without the cloud of combat lurking overhead.\nWith this exoticism came a focus on colorful and unusual traits considered characteristic of these foreign lands. When these traits were exaggerated, it became racist. Sam brought up the idea of \"othering\" which engenders marginality and persistent inequality based on group identity; here, self is anything that you identifiy as similar to yourself and everything else is other. Othering does not have to lead to racism just as exoticism does not have to lead to negativity, but these do occur through exaggeration and inaccuracy. Finally, Sam brought up that you cannot unlearn things such as when something is wrong. In terms of Tiki, most people doing the style have little experience in Polynesian culture, so the ideas do not trigger things internal to their development and culture.\nSam described that Oceania is a series of islands united by the sea that could be broken down into three regions: Polynesia, Micronesia, and Melanesia. Polynesia is the most familiar for it has the most United States military outposts and has a lot of lighter skinned people. These great seafaring people migrated from Taiwan throughout the South Pacific, and there is evidence that they made contact with South America and procured the sweet potato from there. In worshipping gods of the sea and nature, they carved statues of these gods out of wood; these sculptures would later become known as \"Tiki.\" The American Tiki culture born in California in the 1930s was built more on Polynesian culture with some borrowing from Micronesian and Melanesian ones as well.\nThe history of Oceania cannot be discussed without mentioning the effects of colonialism. This falls under three aspects: economic exploitation, exploitation of defense, and colonization of education. For the first, agriculture such as sugar production in Hawaii was a major draw for continental countries to seek out the islands as a means of profit. For the second, many countries including France and the United States wanted to use the Pacific for military presence. For some, it was a first line of defense as well as an area to test out nuclear bombs to the detriment of those displaced or too close. For the third, when islanders learn American or European culture instead of their own, they lose sense of themselves and begin to view the island culture as \"other.\" Children there are not taught about their own history or things that make them valuable.\nA lot of the imagery of Tiki culture can be seen in Trader Vic and other restaurants' menus with the oversexualization of women, infantilism, savage behavior, and servitude to white people. This view can be traced back to the early 1700s when Captain James Cook's voyage brought them to the islands. They wrote about Hula as rather sexually liberating and promiscuous despite it not being so to the islanders. With Tiki mugs, there is othering of Hawaiian gods and people as well as the Chinese such as with the Fu Manchu mug. For some reason, we do not expect workers in Tiki bars to know what words and symbols mean; by contrast, Sam pointed out that we would expect a worker in a Spanish restaurant to understand the menu and be able to explain it.\nTiki is built on the back of Polynesian imagery, but the food and drink is from elsewhere. The food is a bastardization of American Chinese food, and the drink is rather Caribbean. In fact, Polynesia does not have a drinking culture, so creating a bar based on that would be a significant misrepresentation. For flavors, there is some overlap with coconut and banana, but those two elements are throughout the area. Furthermore, Tiki was created in a time when this behavior was accepted, but now we should ask if we can do better. Some bars do it well like Lost Lake that approach it as tropical instead of Tiki. They do not use mugs with exaggerated features, and there is no word or symbol appropriation. Sam continued that Tiki is more than escapism as it is build on false representation of real cultures. It can indeed be done without the cultural aspects; otherwise, Tiki comes across as a lazy means to a quick buck. Finally, creativity and design factors can lead to escapism without treading on others' cultures.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEryVwiKGyW123DUbnBYl9LkYJfMzPhdS6nQeqemCZLfUnqHxYSmEnKGYkU1mfXP30Tc5d6NZ2USxJJXgWOoaAczunklSIOrbJIo80TIaBQRaZhjIVVSeBvpx-5bxeAHMmHC04Sz4wj24i/s320/thirstboston2019.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1rQjzDRoRpIISOGOAV8wQxphc9_aCneRobed0t1wfks2Wt_aDG3D_n7fR3tqLKAB2bS-zMr15UTjRXgyj2Xp0XGCJ43J0pzPyTGTJS91D7z4xHalCU9GDCZD7X6ZjuI-W6IpAMVEao_D/s320/tikitalka7955.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJpxG039eDOVLhXI4z7VLjVQJtSWd0hI30TDV7oCIya0nvhuV9F6RDxJtMk4WOEDvsvAlr2GmpkZk_7NSjTldCf0Si-A6Aq06-_0CXucSRCjMQ5l5C3Pmt0hZk_8zuvNn1cpNqTX4U-4u/s320/tikitalkb0647.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEryVwiKGyW123DUbnBYl9LkYJfMzPhdS6nQeqemCZLfUnqHxYSmEnKGYkU1mfXP30Tc5d6NZ2USxJJXgWOoaAczunklSIOrbJIo80TIaBQRaZhjIVVSeBvpx-5bxeAHMmHC04Sz4wj24i/s800/thirstboston2019.jpg", "comment_count": 0 }, { "title": "tipperary", "url": "https://cocktailvirgin.blogspot.com/2019/05/tipperary.html", "published": "2019-05-11T11:00:00.000-04:00", "updated": "2019-05-11T11:00:01.314-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": null, "categories": [ "#other", "*thirst boston", "chartreuse (green)", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2 oz Writer's Tears Irish Whiskey", "3/4 oz Carpano Antica Sweet Vermouth (Cleve prefers Cinzano though)", "3/4 oz Green Chartreuse" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "For an afternoon talk at Thirst Boston two Saturdays ago, I joined in on Brother Cleve's Walking Tour of Boston. There was certainly a lot of history packed into this hike, and a lot of insight of what it was like turning 18 -- the legal drinking age in Cleve's youth -- way back when. Cleve did reveal that his first drink in a bar came back at age 16, but places were not as strict as they once were. The tour included places of old (and some still existent) jazz clubs, gay bars, dives, punk rock venues, mob hit sites, Tiki bars (note: multiple!), cruising venues, movie theaters, and more. Such a wealth of lore about a Boston that once was. And in some cases still is. Sometimes, you could see how the front of a Chinese restaurant used to be the grand marquee of a movie theater, and other times the location was razed to put a tower in like some of the seedier strip clubs on Lagrange Street. In the photo below, Cleve was giving the history of the street but the only two baudy places still in existence there were on the side that was not leveled. The Glass Slipper was on that now defunct side before being moved across the street, and we were all amused by the sign that read, \"The Glass Slipper where every gentleman is a VIP...\"\nEarlier, we passed by the plaque that told the history of the Cocoanut Grove Club that burned down in one of the largest nightclub fires in 1942. Up the street was the brick barn-like front to the old Napoleon's where older men sang show tunes at the piano bar and where younger men searched for their sugar daddies; Judy Garland spent her last days there in 1969 drinking her way away. Up the street is the city's oldest gay bar, Jacque's, that opened in 1938 before it turned into more of a female impersonator club in the 1940s until present day. Places that were also razed included Herbie's Ramrod Room, a leather bar that moved to the Fenway area, and the Hillbilly Ranch, a rough Honky Tonk that luckily never reopened elsewhere in the city. The lost Tiki establishments included the South Seas on Harrison Street that lasted from the 1960s until the 1980s, Bob Lee's Islander that lasted during that same era and sported a psychedelic interior, and a Trader Vic's that was in the old Hilton Hotel that became the current Park Plaza.\n1 1/2 oz Writer's Tears Irish Whiskey\n3/4 oz Carpano Antica Sweet Vermouth (Cleve prefers Cinzano though)\n3/4 oz Green Chartreuse\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nThe final stop was at Explorateur in Boston that used to house a Masonic lodge at the edge of what was once the Combat Zone. There we partook of one of Cleve's favorite Irish whiskey drinks, the Tipperary, that honored the tour's sponsor, Writer's Tears Whiskey. The Tipperary originally appeared in Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nas an equal parts drink sans garnish that was the Irish whiskey take on the gin\nBijou\nfrom Harry Johnson's 1882\nNew and Improved Bartender's Manual\n. Here, Cleve dried out the drink by bringing the whiskey forward into a 2:1:1 ratio instead of the classic's 1:1:1, and he added an orange twist. No great surprises here with the Irish whiskey forming the backbone to the sweet vermouth's richness and the Green Chartreuse's herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_RPTn4V3MUkpznB9ixCqIxC1t-bJWYtymCzERyBpPr-2ase1_4xSsC_sNaJwvYXGwgb6k26PtfJYNPFbieOLmeh9TJl4dt74fYIUch_lYLm9ENQVGELQtjmvpaMM7_CQ8QptqBVU1iqN/s320/cleveglassslipper.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcX2mzqo4qddTefkPDZ31BIzNkL7-a8HSUhyphenhyphenUXPZnhHA7Hug-024zf_lkmcU1WVMXG3TOZw2uqzTO__5glWNfJpQXvL-utTtULrTH-UJP37iYpgG4lpP0jGb-IubuhrriVJLRVJmD1st8/s320/tipperary064.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_RPTn4V3MUkpznB9ixCqIxC1t-bJWYtymCzERyBpPr-2ase1_4xSsC_sNaJwvYXGwgb6k26PtfJYNPFbieOLmeh9TJl4dt74fYIUch_lYLm9ENQVGELQtjmvpaMM7_CQ8QptqBVU1iqN/s800/cleveglassslipper.jpg", "comment_count": 0 }, { "title": ":: beyond the 50/50 ::", "url": "https://cocktailvirgin.blogspot.com/2019/05/beyond-5050.html", "published": "2019-05-12T08:00:00.000-04:00", "updated": "2019-07-14T10:27:32.252-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "*thirst boston" ], "ingredients": [], "instructions": null, "body_text": "One of the talks that I attended on Sunday at Thirst Boston was entitled \"Beyond the 50/50\" by Jake Parrott of Haus Alpenz importers and Jared Sadoian of The Hawthorne bar here in Boston. The concept of the session was \"weird thoughts about pairing the right aromatized wine for your gin\" that was demonstrated with four gins and aromatized wine pairings. The idea was that if you found the right pairing of botanical distillate and aromatized wine, it would make for easy porch drinking requiring only approximations of measurements. Jake pointed out there were there were so many combinations, and while many of them were right, some were extraordinary. As the room was being set up and before the session even began, Jake entertained us with a porrón filled with Miro dry vermouth and tonic water. During the talk, the rule was that the porrón had to keep moving (even if you did not want to drink, you still had to pass it) which made for an entertaining sideshow as the talk progressed.\nThe four combinations were: Hayman's London Dry Gin paired with Miro Extra Seco Vermouth, Haymans Royal Dock (Navy Strength) Gin with Dolin Rouge Vermouth, Bully Boy Estate Gin with Cocchi Americano Rosa, and Berkshire Mountain Distillers Barrel-Aged Ethereal Gin (Batch #3) with L.N. Mattei Cap Corse Rouge Quinquina.\nInstead of describing the details of each pairing, let us get at the heart of why these pairings work. Every intense botanical has a critical characteristic that stimulates a part of the tongue more than others. Every part of the tongue can only be stimulated so much in a sip. Indeed, one way to balance simple drinks is to balance the stimulation across the tongue. A mixture that maps well across the tongue has a great sense of seamlessness to it. If the drink does not map well, it will need to be either very sweet or very dilute. But if it does map well, it can handle dilution whether through soda water or vodka as a spirit base and still maintain interest. Jared pointed out that at the Hawthorne, when testing out new drinks, they split the shaken or stirred drinks into two with half going into a cocktail glass and half going on the rocks. After many minutes, they return to the drink to see whether a more dilute but cold drink is more pleasurable than a warmer one, and with this information, they select the serving style and glassware.\nHere are some random interesting quotes:\n• \"Blanc vermouth is the great texturizer and the great entry drug [for drinking vermouth].\"\n• On the Vesper Martini: \"Why would you drink an 8:1 drink? Ian Flemming wanted to portray James Bond as a drunk.\" (my\nthoughts\non the Vesper share other confusions about the recipe)\n• On the strawberry, \"The bitterness of the seeds is why you eat a second strawberry. And this bitterness is why strawberries are great in cocktails.\"\n• \"Grapefruit reduces the perception of bitterness.\"\n• On how oak tannin is effected by temperature of the drink: \"Manhattans should be served at cellar temperature and close to that of red wine.\" And Jake explained that a good Manhattan can be made with cold vermouth, cold water, and no ice.\n• \"People love watching people stir drinks. It's one of the reasons people go out to [cocktail] bars.\"\n• \"In the 1850s, quinquina was the CBD of the era -- it [was believed to] fix anything.\"\n• \"Caramel is what makes sweet vermouth red but it [or the amount of it] is a lifestyle choice.\" For example, Dolin Rouge is light on the caramel opposed to many Italian vermouths that can be rather heavy handed with it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-4Cut_oxvIOmSBItUZ2Sfeow0m_t0y9ef4km3itR9vcv49dlzpPmLT_xxwn8fkf22W6lcZu_8pI-FvjvfKwQqkmWAZg9O58f8liKG6LiHKhFvnG_jtMwAvTi4iOuyzv0PJVbUn-VXQ6V/s320/thirstboston2019.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4aG6Y8DBp2iUf78HF1fxvAZrOSNeSXDTV6YVpwpErjWUxJhJA3lvXLI4haz_HpzrcJ2Q83sBE5yEx8OtrdngIxh-9mtBPIcN_1vb2T4hSUPtSjJEsJxGCZHqKmeJc8WijXNHOvStcAqh/s320/fiftyfifty_a456.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUO2budDUU4oLP9u0deVIIyYg6Xyacd71hsmmcgPPVxbo92MW80TOohwYmjaLTlJekFk1gOnZXTgyz_xibZFo6H6iXleFOjKffR2TazM-eizOn88KHT0KsUiNee0u_qHuljJ6zAfYU2K7/s320/fittyfitty_a.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0V9JRFJ8OWQBgFalk8yIDsfKz5vaUif2gk2CJixDARlkW5UWRai1HSRmlhwBm2xGr8aH_DJfhZY-oVEUJ88wP_idrvAhevliHwXqGpkLJtvxqMmqEWvy_oxS9VlJmDXRgVKFPQwSvNjPE/s320/fittyfitty_b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-4Cut_oxvIOmSBItUZ2Sfeow0m_t0y9ef4km3itR9vcv49dlzpPmLT_xxwn8fkf22W6lcZu_8pI-FvjvfKwQqkmWAZg9O58f8liKG6LiHKhFvnG_jtMwAvTi4iOuyzv0PJVbUn-VXQ6V/s800/thirstboston2019.jpg", "comment_count": 0 }, { "title": "fort nelson crusta", "url": "https://cocktailvirgin.blogspot.com/2019/05/fort-nelson-crusta.html", "published": "2019-05-13T08:00:00.000-04:00", "updated": "2019-05-13T08:00:03.574-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Michter's distillery bar", "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (yellow)", "honey", "lemon juice", "simple syrup", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Michter's Bourbon (Michter's Straight Rye)", "3/4 oz Lemon Juice", "1/4 oz Honey Syrup", "1/4 oz Demerara Syrup", "1/4 oz Yellow Chartreuse", "3 dash Creole Bitters (Peychaud's)" ], "instructions": "Shake with ice, strain into a narrow sugar-rimmed glass, and garnish with a long wide lemon twist around the glass' interior.", "body_text": "1 3/4 oz Michter's Bourbon (Michter's Straight Rye)\n3/4 oz Lemon Juice\n1/4 oz Honey Syrup\n1/4 oz Demerara Syrup\n1/4 oz Yellow Chartreuse\n3 dash Creole Bitters (Peychaud's)\nShake with ice, strain into a narrow sugar-rimmed glass, and garnish with a long wide lemon twist around the glass' interior.\nTwo Mondays ago, I decided to make a recipe that I had spotted on the Michter's Whiskey\nInstagram\ncalled the Fort Nelson Crusta. They named the drink after the century old Fort Nelson building in Louisville where they recently built their distillery, and they serve this number in their distillery's bar. Once prepared using their rye instead of their Bourbon (which I lack), the garnish offered up a lemon aroma that preceded a lemon and honey sip. Next, whiskey, herbal, anise, and light cherry flavors swirled on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimM5v_hJF-ePNV5dq1mcRvef9295FdZNmYDsFXz73MHvEkHCbXqsXEVn-KWyHoAVEoWcDGdTDw5qG_qAj_s2Vnea3jzXgW2nRC0XIHCAfNPNb6CIi-ztK5mIAHOt49M4h276OwFh78Mi0l/s320/fortnelsoncrusta4432.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimM5v_hJF-ePNV5dq1mcRvef9295FdZNmYDsFXz73MHvEkHCbXqsXEVn-KWyHoAVEoWcDGdTDw5qG_qAj_s2Vnea3jzXgW2nRC0XIHCAfNPNb6CIi-ztK5mIAHOt49M4h276OwFh78Mi0l/s800/fortnelsoncrusta4432.jpg", "comment_count": 0 }, { "title": "three-piece suit", "url": "https://cocktailvirgin.blogspot.com/2019/05/three-piece-suit.html", "published": "2019-05-14T08:00:00.000-04:00", "updated": "2019-05-14T08:00:00.377-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Steve Huddleston", "source": "Parcel 32", "year": null }, "categories": [ "bitters (orange)", "sherry", "simple syrup", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1 oz Oloroso Sherry (Lustau)", "1/4 oz Simple Syrup", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1 oz Oloroso Sherry (Lustau)\n1/4 oz Simple Syrup\n2 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I reached for Maggie Hoffman's\nBatched Cocktails\nfor a recipe that I could scale down to a single serving. There, I was lured in by the simplicity of Steve Huddleston's Three-Piece Suit that he created that Parcel 32 in Charleston, SC. Once prepared, the tequila offered up vegetal agave aromas and the sherry shared nutty grape ones. Next, a semi-dry grape sip gave way to agave, nutty grape, orange, apricot, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTQ6b97UAwUDf_DOJ3jm05VuqIgAZuLvxtw4xDD3SUW55ljmyTWpE7T39fMIP2NeyxgzY0D4UTXwF_7A2EFKAK7v27ZZhQwnna-Y81Rp37ECRvYYfcGuaLcOwZ4zF9l_p6vUFSPeDWRMl/s320/threepiecesuit4434.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTQ6b97UAwUDf_DOJ3jm05VuqIgAZuLvxtw4xDD3SUW55ljmyTWpE7T39fMIP2NeyxgzY0D4UTXwF_7A2EFKAK7v27ZZhQwnna-Y81Rp37ECRvYYfcGuaLcOwZ4zF9l_p6vUFSPeDWRMl/s800/threepiecesuit4434.jpg", "comment_count": 0 }, { "title": "1872", "url": "https://cocktailvirgin.blogspot.com/2019/05/1872.html", "published": "2019-05-15T08:00:00.000-04:00", "updated": "2019-05-15T08:00:10.554-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "punt e mes", "rum", "scotch" ], "ingredients": [ "3/4 oz Smoky Scotch (Cutty Sark Prohibition)", "3/4 oz Barbados Rum or other aged Caribbean (R.L. Seale 10 Year)", "1 oz Punt e Mes", "1/2 oz Zucca or Sfumato (Sfumato)", "1 dash Chocolate Molé Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist.", "body_text": "3/4 oz Smoky Scotch (Cutty Sark Prohibition)\n3/4 oz Barbados Rum or other aged Caribbean (R.L. Seale 10 Year)\n1 oz Punt e Mes\n1/2 oz Zucca or Sfumato (Sfumato)\n1 dash Chocolate Molé Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist.\nWhen thinking of combinations to tinker with, my mind drifted over to Punt e Mes and Sfumato Rabarbaro which was one that I had with Zucca Rabarbaro in the\nSearch for the Cure\nand the\nSad Waltz of Pietro Crespi\n. With the Punt e Mes and herbal liqueur, I wondered if it could work in a\n1919\n-inspired cocktail. With that structure, I kept the rum although changed it to one less caramel-driven than Old Monk, but I switched the whisk(e)y from rye to Scotch in remembering how well smoky whisky worked with a rabarbaro in the\nCaustic Negroni\n. For a name, I dubbed this one the 1872 after the Great Boston Fire similar to how the 1919 was named after the Great Molasses Flood.\nThe 1872 ignited the olfactory senses with orange and smoky herbal aromas. Next, grape, malt, and roast notes crackled on the sip, and the swallow burst out with rum, smoke, and bitter herbal flavors with a chocolaty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Aw064v-tg8Osz8f_7ApY4pWYianEAhNKkjlmBM8ogd5YBJpvUYYDbtOtfI6trU4ymbLKf3yKgrfsDS2HVitEU-jVMrpuwlSckJu6V7q6Ad8bc5JPfhhZt8bZO7TxZhiHlLFKpYFZ2ubB/s320/1872_4438.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Aw064v-tg8Osz8f_7ApY4pWYianEAhNKkjlmBM8ogd5YBJpvUYYDbtOtfI6trU4ymbLKf3yKgrfsDS2HVitEU-jVMrpuwlSckJu6V7q6Ad8bc5JPfhhZt8bZO7TxZhiHlLFKpYFZ2ubB/s800/1872_4438.jpg", "comment_count": 0 }, { "title": "hummingbird down", "url": "https://cocktailvirgin.blogspot.com/2019/05/hummingbird-down.html", "published": "2019-05-16T08:00:00.000-04:00", "updated": "2019-05-16T08:00:00.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chad Solomon and Christy Pope", "source": "Tales of the Cocktail", "year": 2009 }, "categories": [ "chartreuse (green)", "gin", "honey", "lemon juice" ], "ingredients": [ "2 oz Tanqueray Gin", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup", "1/4 oz Green Chartreuse" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a mint leaf. Stir Your Soul", "body_text": "2 oz Tanqueray Gin\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup\n1/4 oz Green Chartreuse\nShake with ice, strain into a cocktail coupe, and garnish with a mint leaf.\nTwo Thursdays ago, I reached for the\nStir Your Soul\nbook that contained the recipes from the 2009 Tales of the Cocktail event. The drink that called out to me was Chad Solomon and Christy Pope's Hummingbird Down that came across like a Bee's Knees crossed with a lime-less\nGreen Ghost\n. The\nRegarding Cocktails\nbook in the section containing the\nRye Hummingbird\ndiscussed how Sasha Petraske was a fan of modifying the Bee's Knees such as swapping the citrus to lime to generate the Business, and this pushed Chad Solomon (and perhaps Christy Pope was involved but not mentioned there) to add Green Chartreuse to the mix; the Rye Hummingbird was Marcos Tello's next step in the progression by changing the base spirit to whiskey.\nThe Hummingbird Down offered mint, Green Chartreuse's herbal, honey floral, and juniper aromas to the nose. Next, lemon and honey mingled on the sip, and the swallow followed up with gin flavors leading into bright herbal ones from the Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1TGZJ248tqq47A1EPYOyPhSrzJM4-3aD_-SczAwrhxRR7NARHemGD2RW2qVaNPsKeEvU5VpCYpio_wxnQ0TIALc8mraOYmO3paTPBVwVsc7fSbmc9gZPvoGg-gWzlXmCJJf1OpFdLaGL/s320/hummingbirddown4441.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1TGZJ248tqq47A1EPYOyPhSrzJM4-3aD_-SczAwrhxRR7NARHemGD2RW2qVaNPsKeEvU5VpCYpio_wxnQ0TIALc8mraOYmO3paTPBVwVsc7fSbmc9gZPvoGg-gWzlXmCJJf1OpFdLaGL/s800/hummingbirddown4441.jpg", "comment_count": 0 }, { "title": "tale of two roberts", "url": "https://cocktailvirgin.blogspot.com/2019/05/tale-of-two-roberts.html", "published": "2019-05-17T08:00:00.000-04:00", "updated": "2019-05-17T08:00:01.914-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf Astoria Bar Book", "year": null }, "categories": [ "absinthe", "benedictine", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Blended Scotch (Cutty Sark Prohibition)", "1 oz Cinzano Sweet Vermouth (Martini Gran Lusso)", "1/4 oz Benedictine", "2 dash Pontarlier Absinthe (1/2 bsp Butterfly)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Blended Scotch (Cutty Sark Prohibition)\n1 oz Cinzano Sweet Vermouth (Martini Gran Lusso)\n1/4 oz Benedictine\n2 dash Pontarlier Absinthe (1/2 bsp Butterfly)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Fridays ago, I delved into\nThe Waldorf Astoria Bar Book\nby Frank Caiafa. There, I was lured in by the Tale of Two Roberts which was Caiafa's combination of two of the three most common Bobby Burns variants: namely the Rob Roys that include Benedictine and absinthe, with the third one, the Drambuie option, only included in the commentary. The original Bobby Burns' genesis was attributed to the Old Waldorf Astoria bar itself and the recipe was included in the 1935\nThe Old Waldorf-Astoria Bar Book\nas the absinthe variation, while the\nSavoy Cocktail Book\na few years later published it as the more popular Benedictine one.\nIn the glass, the Tale of Two Roberts welcomed the nose with lemon, smoke, and anise aromas. Next, grape and malt on the sip sallied forward with Scotch and herbal flavors on the swallow with an anise and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKllbjXu-pSY9YGV1wPZkm3_gQ26EVyYcvt7AV3I_tG1lpnFwHZDuycYqeae0cJRW6fhjSi2p7bDRsU5UT_Zaqty0E7oPWG9iKsp0d5LC21_sLJfGibBWKmpWEsEVmL4u7bq6IrxW96kY/s320/taletworoberts4443.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKllbjXu-pSY9YGV1wPZkm3_gQ26EVyYcvt7AV3I_tG1lpnFwHZDuycYqeae0cJRW6fhjSi2p7bDRsU5UT_Zaqty0E7oPWG9iKsp0d5LC21_sLJfGibBWKmpWEsEVmL4u7bq6IrxW96kY/s800/taletworoberts4443.jpg", "comment_count": 0 }, { "title": "an englishman, a frenchman, and an italian walk into an l.a. bar", "url": "https://cocktailvirgin.blogspot.com/2019/05/an-englishman-frenchman-and-italian.html", "published": "2019-05-18T08:00:00.000-04:00", "updated": "2019-05-18T08:00:14.591-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "James Wallace", "source": "Thirst's 2016 At-Home Bartender Challenge", "year": 2016 }, "categories": [ "campari", "grapefruit juice", "honey", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Knob Creek Rye (Rittenhouse)", "1 oz Grapefruit Juice", "3/4 oz Honey Syrup 2:1 (1:1) (*)", "1/2 oz Campari", "1/2 oz Carpano Antica Sweet Vermouth (Martini Gran Lusso)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "2 oz Knob Creek Rye (Rittenhouse)\n1 oz Grapefruit Juice\n3/4 oz Honey Syrup 2:1 (1:1) (*)\n1/2 oz Campari\n1/2 oz Carpano Antica Sweet Vermouth (Martini Gran Lusso)\nShake with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\n(*) James mentioned that the drink came out a bit sweet, so I reduced the honey syrup strength to 1:1.\nDuring Brother Cleve's walking tour of Boston during Thirst this year, I met cocktail enthusiast James Wallace, and we got on the topic of creating\ncocktail mashups\n. He mentioned that he won a competition, namely the Thirst's 2016 At-Home Bartender Challenge, with a mashup of a Brown Derby and a Boulevardier. I requested that he send me the recipe, and after he did, I was able to find an article about it in\nBostonMagazine\nto fill in the rest of the details. James mentioned that his recipe was influenced by the 2 oz minimum of the rye sponsor, so that is why he went with that volume (and why the total volume ended up so large) and with rye whiskey instead of the Bourbon that is the base spirit in both of the classics. For a name, he dubbed this one An Englishman, a Frenchman, and an Italian Walk into an L.A. Bar. Most likely, the Italian references the Campari and sweet vermouth here, or perhaps it points to the Negroni lore, and the L.A. Bar part is an allusion to the Vendome in Hollywood where the Brown Derby was created in the 1930s and named after the nearby Brown Derby restaurant. In addition, the Boulevardier was crafted by Erskine Gwynne, an American-born writer who published a magazine in Paris called the\nBoulevardier\nduring Prohibition. Also, the Boulevardier's recipe was first published in bartender Harry McElhone's\nBarflies and Cocktails,\nand McElhone left Scotland and later England to open a bar in Paris; so perhaps those are the French and English aspects in this drink name.\nIn the glass, the drink proffered an orange oil aroma over grapefruit juice and Campari's bitter orange notes. Next, a grapefruit, honey, and grape sip led into rye whiskey and softened bitter orange flavors with a honey and grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileFXirvACwr3Cp5uwiBiwvZ3MSDtKzMbMQ7zKfy4Ef7mPvJqJUsYBtOAYUfOUuLad2YDTBx3cT6pxyP7YrX2D0Sh8WuXxTy0zXMAqTmIXduNBNvxb62Gfwnr0WCGylyrPlwh6wbRpnRqK/s320/anenglishman4446.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileFXirvACwr3Cp5uwiBiwvZ3MSDtKzMbMQ7zKfy4Ef7mPvJqJUsYBtOAYUfOUuLad2YDTBx3cT6pxyP7YrX2D0Sh8WuXxTy0zXMAqTmIXduNBNvxb62Gfwnr0WCGylyrPlwh6wbRpnRqK/s800/anenglishman4446.jpg", "comment_count": 0 }, { "title": "8th arrondissement", "url": "https://cocktailvirgin.blogspot.com/2019/05/8th-arrondissement.html", "published": "2019-05-19T08:00:00.000-04:00", "updated": "2019-05-19T08:00:03.469-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amer picon", "cognac", "grenadine", "lemon juice" ], "ingredients": [ "1 1/2 oz Cognac (Camus VS)", "1/2 oz Grenadine", "1/2 oz Amer Picon (Torani Amer)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Cognac (Camus VS)\n1/2 oz Grenadine\n1/2 oz Amer Picon (Torani Amer)\n1/2 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I was thinking about the\nWard 8\nfor it came up a few times during Thirst Boston the weekend before. One of my major problems with the earliest recipe of the 1898 drink appearing in Robert Vermeier's 1922\nCocktails: How to Mix Them\nis that the orange juice clashed with the oaky American whiskey. Yvonne's which resides in the old Locke-Ober space where the classic was created got around that point by utilizing Palo Cortado sherry as a flavor bridge in their\nversion\n. I pondered what other spirits might work well here, and my eyes drifted over to the Cognac section of my home bar. With a French theme, perhaps substituting Amer Picon for the orange juice might work especially given how well grenadine and Amer Picon pair in some of Trader Vic's recipes like the\nJayco\nand\nPhilippine Punch\nas well as older recipes like the\nSwanee Shore\nand\nBronco\n. Moreover, the swap reminded me of Paul McGee's recipes at Lost Lake, such as their\nFog Cutter\n, that sub dry curaçao for orange juice (Paul's avoidance of orange juice is different than mine and explained in the link). For a name, I dubbed this one the 8th Arrondissement which is the part of Paris that contains the Champs-Élysées.\nThe 8th Arrondissement greeted the senses with an orange, berry, and Cognac bouquet. Next, lemon and berry swirled on the sip, and the swallow conjured up Cognac, bitter orange, and pomegranate flavors with a tart lemon finish. Overall, the end result was very different than the Ward 8, but the French ingredients certainly worked well together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOEcOGFFIgucUztv09i0VFuQZLqXEdl8n6nhfR9fOY_3r5BYs0RxZ7HH44Mo7zk_H8NHH9TO92yYMU6jINxYActVIWgxd380eo3g0SdqJtOKYOIsx746FHDXkmJcTf7Bj1ecMgLQD-kDV/s320/8tharrondissement4449.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOEcOGFFIgucUztv09i0VFuQZLqXEdl8n6nhfR9fOY_3r5BYs0RxZ7HH44Mo7zk_H8NHH9TO92yYMU6jINxYActVIWgxd380eo3g0SdqJtOKYOIsx746FHDXkmJcTf7Bj1ecMgLQD-kDV/s800/8tharrondissement4449.jpg", "comment_count": 0 }, { "title": "the cameo", "url": "https://cocktailvirgin.blogspot.com/2019/05/the-cameo.html", "published": "2019-05-20T08:00:00.000-04:00", "updated": "2019-05-20T08:00:10.856-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Ann", "source": "Green Street", "year": null }, "categories": [ "#green street", "lime juice", "orgeat", "pimento dram", "rum" ], "ingredients": [ "3/4 oz Plantation Original Dark Rum", "3/4 oz St. Elizabeth Allspice Dram", "3/4 oz Giffard Orgeat", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass, fill with ice, and garnish with a cherry-orange slice flag.", "body_text": "3/4 oz Plantation Original Dark Rum\n3/4 oz St. Elizabeth Allspice Dram\n3/4 oz Giffard Orgeat\n3/4 oz Lime Juice\nShake with ice, strain into a rocks glass, fill with ice, and garnish with a cherry-orange slice flag.\nAround three weeks ago, bartender Jordan Runion messaged me that he had returned to Green Street in Cambridge to take over the cocktail program. After figuring out his schedule, I decided to visit him two Mondays ago. From the revamped small cocktail list, I selected the Cameo that Jordan attributed to his coworker Ann. Jordan's thought was that Green Street used to have a Caribbean food menu when Dylan Black took over the establishment, and Jordan wanted a Caribbean-themed Last Word-like drink on the list to represent that. The end result was the Cameo which reminded me of a less spirit-forward\nA Tale of Two Kitties\n; once prepared, it greeted the nose with a nutty almost marzipan aroma. Next, lime countered by the orgeat and allspice dram's richness on the sip led into rum, nutty, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2eeUIiMatHNKajx-Bw9_37Y1_XYquXgqjEf-o2SxWo8H0sqF0vmReYt6JerzGAAjXPu2Zbl8jHm3aKKi9GJEHvxakPnth9SIyfFzdLZoff_II5PnlkQ7eZBHx_Cphdj5lzJlJm8HDUcn/s320/cameo4450.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2eeUIiMatHNKajx-Bw9_37Y1_XYquXgqjEf-o2SxWo8H0sqF0vmReYt6JerzGAAjXPu2Zbl8jHm3aKKi9GJEHvxakPnth9SIyfFzdLZoff_II5PnlkQ7eZBHx_Cphdj5lzJlJm8HDUcn/s800/cameo4450.jpg", "comment_count": 2 }, { "title": "sherry cobbler", "url": "https://cocktailvirgin.blogspot.com/2019/05/sherry-cobbler.html", "published": "2019-05-20T10:00:00.000-04:00", "updated": "2019-05-20T10:00:07.574-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "snifter", "technique": "build", "attribution": { "creator": "Jordan Runion", "source": "Green Street", "year": null }, "categories": [ "#green street", "bitters (orange)", "orange juice", "raspberry syrup", "sherry" ], "ingredients": [ "1 1/2 oz House Sherry Blend (*)", "3/4 oz Orange Juice", "3/4 oz Raspberry Syrup (**)" ], "instructions": "Build in a snifter glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 5-6 dash Regan's Orange Bitters and an orange twist.", "body_text": "1 1/2 oz House Sherry Blend (*)\n3/4 oz Orange Juice\n3/4 oz Raspberry Syrup (**)\nBuild in a snifter glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 5-6 dash Regan's Orange Bitters and an orange twist.\n(*) 2 parts Oloroso, 2 parts Amontillado, 1 part Pedro Ximenez, and 1 part Manzanilla. To make the 1 1/2 oz à la minute: add 1/2 oz, 1/2 oz, 1/4 oz, and 1/4 oz, respectively.\n(**) Not a full 1:1. Made with one part raspberry, one part water, one part sugar.\nFor my second drink at Green Street, I tried Jordan Runion's take on the classic Sherry Cobbler where he subbed in orange juice for the muddled orange slices and raspberry syrup for the sugar in Jerry Thomas'\nrecipe\n. In this preparation, the double dose of orange from the twist and bitters hit the nose right off the bat. Next, orange, grape, and berry notes on the sip gently slid into raisiny and nutty grape blending into raspberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZisT6ysEEn9HRwRwi04Dkm7ihA6jhJaudZ6hM_ZA1IR20hlCs3MHfSZjYbkYve_DR6-e9brGxVBuz_e3wI3w2rfw08jr0p1Wtlz6FYQlbmro33KVDnM24wkfu6W9siVRfA_Y8xb2_mhk/s320/sherrycobbler4452.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZisT6ysEEn9HRwRwi04Dkm7ihA6jhJaudZ6hM_ZA1IR20hlCs3MHfSZjYbkYve_DR6-e9brGxVBuz_e3wI3w2rfw08jr0p1Wtlz6FYQlbmro33KVDnM24wkfu6W9siVRfA_Y8xb2_mhk/s800/sherrycobbler4452.jpg", "comment_count": 0 }, { "title": "little darling", "url": "https://cocktailvirgin.blogspot.com/2019/05/little-darling.html", "published": "2019-05-21T08:00:00.000-04:00", "updated": "2019-05-21T08:00:20.090-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "green street" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Jordan Runion", "source": "Green Street", "year": null }, "categories": [ "#green street", "creme de banane", "punt e mes", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Appleton Rum (perhaps Select or Reserve)", "1/2 oz Punt e Mes", "1/2 oz Amontillado Sherry", "1/2 oz Frangelico", "1/4 oz Giffard Banane du Bresil", "1 pinch Salt" ], "instructions": "Shake with ice, strain into a rocks glass, fill with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Appleton Rum (perhaps Select or Reserve)\n1/2 oz Punt e Mes\n1/2 oz Amontillado Sherry\n1/2 oz Frangelico\n1/4 oz Giffard Banane du Bresil\n1 pinch Salt\nShake with ice, strain into a rocks glass, fill with ice, and garnish with an orange twist.\nAs I nearing the end of one of my drinks at Green Street, Jordan Runion gifted me his Little Darling that he wanted me to try. In looking through the dusty bottles on the shelves, Jordan spied Frangelico and wanted to put it to use on the new menu. When I posted this drink on\nInstagram\n, someone asked what could be used in a pinch to replace Frangelico, and I suggested crème de noyeau, amaretto, or perhaps an artificially flavored orgeat like Giffard. Here, the flavor profile was rounded out by sherry, bitter vermouth, and aged rum.\nThe Little Darling presented an orange, rum, and nutty aroma to the nose. Next, grape and caramel mingled on the sip, and the swallow offered rum that was colored by banana and Frangelico's nutty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuEgDJVSXS1qtcpYsRjtv24oBEM59h3jQrXyNZnNu2QAV6u-ccOrZHDLhoQIvgzk26a3t0U0Q4crzVW1skGM4ev9RA8-rVkOFF-VJW3yZrJYY5cbUx6Sd_2LDl1STXDuVLlyOcGSzIxWQ/s320/littledarling4456.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuEgDJVSXS1qtcpYsRjtv24oBEM59h3jQrXyNZnNu2QAV6u-ccOrZHDLhoQIvgzk26a3t0U0Q4crzVW1skGM4ev9RA8-rVkOFF-VJW3yZrJYY5cbUx6Sd_2LDl1STXDuVLlyOcGSzIxWQ/s800/littledarling4456.jpg", "comment_count": 0 }, { "title": "the ticket that exploded", "url": "https://cocktailvirgin.blogspot.com/2019/05/the-ticket-that-exploded.html", "published": "2019-05-21T10:00:00.000-04:00", "updated": "2019-05-21T10:00:06.782-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "campari", "lillet", "mezcal", "rum" ], "ingredients": [ "1/2 oz Mezcal (Fidencio)", "1/2 oz Funky Jamaican Rum (Smith & Cross)", "1 oz Lillet Blanc or Cocchi Americano (Cocchi Americano)", "1/2 oz Campari", "1/2 oz Benedictine" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1/2 oz Mezcal (Fidencio)\n1/2 oz Funky Jamaican Rum (Smith & Cross)\n1 oz Lillet Blanc or Cocchi Americano (Cocchi Americano)\n1/2 oz Campari\n1/2 oz Benedictine\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Tuesdays ago, I decided that I wanted to do a William S. Burroughs tribute cocktail, and I looked through his bibliography. There, I spotted\nThe Ticket that Exploded\n-- one of his 1960s cut-up novels that was part of my first Burroughs literary experience:\nThe Nova Trilogy\n. I then decided to craft a cut-up Negroni of sorts that was rough around the edges, and the end result was no longer a Negroni but something parallel. Burroughs' anti-utopian themes made me think of things funky and smoky so I opted for a split base of Jamaican rum and mezcal. To sooth over the rough edges, I split the Campari with Benedictine which was something that I had experienced in the\nPhoenix Feather\n. And finally for the aromatized wine element, I opted for Cocchi Americano to return some of the citrus notes lost in cutting back on the Campari.\nThe Ticket that Exploded controlled the nose with orange, smoke, and citrus aromas. Next, orange and peach notes subverted the sip, and the swallow exploded with vegetal agave, funky rum, bitter orange, herbal, and smoke flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDIvo6q6SwTimC4AQG53Sa4Aqe8v5C-HsGKO-b8lCNMUpTPTiVx6hkIVBgSkrcT7IbprFsAtyhR0fht23m3feF9z51xVuZbeHhBWAUNagCuKB4kOauvr5nEW_E7ev6e5x2MF59QLoiJ2U/s320/ticketexploded4457.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDIvo6q6SwTimC4AQG53Sa4Aqe8v5C-HsGKO-b8lCNMUpTPTiVx6hkIVBgSkrcT7IbprFsAtyhR0fht23m3feF9z51xVuZbeHhBWAUNagCuKB4kOauvr5nEW_E7ev6e5x2MF59QLoiJ2U/s800/ticketexploded4457.jpg", "comment_count": 2 }, { "title": "banankin's downfall", "url": "https://cocktailvirgin.blogspot.com/2019/05/banankins-downfall.html", "published": "2019-05-22T08:00:00.000-04:00", "updated": "2019-05-22T08:00:34.472-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "creme de banane", "lime juice", "mezcal", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz El Jimador Reposado Tequila", "1/4 oz Mezcal", "1/2 oz Giffard Banane du Bresil", "1/2 oz Tempus Fugit Crème de Banana", "1/4 oz Amontillado Sherry", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with cracked ice, pour into a rocks glass, top with crushed ice, and garnish with freshly grated cinnamon.", "body_text": "1 1/2 oz El Jimador Reposado Tequila\n1/4 oz Mezcal\n1/2 oz Giffard Banane du Bresil\n1/2 oz Tempus Fugit Crème de Banana\n1/4 oz Amontillado Sherry\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with cracked ice, pour into a rocks glass, top with crushed ice, and garnish with freshly grated cinnamon.\nEvery year around May the Fourth, Backbar in Somerville changes into \"Ackbar\" and does its annual Star Wars week. On Wednesday of that week from their themed menu, I selected the Banakin's Downfall that was subtitled \"before he turned into Vader, he was sipping Margaritas.\" When I asked Sam Treadway for the recipe, I inquired why there were two banana liqueurs in the mix. He replied that the Giffard was for brightness while the Tempus Fugit one was for caramel notes and depth. Once mixed,the Banakin's Downfall greeted the senses with a banana and cinnamon bouquet. Next, lime and caramel on the sip led into agave, hints of nutty and spice, and boat loads of banana flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgqmbYRaJPFqtOmplVxA7HX07g8qL5DnlmQ45EUge8iCeglDsa3MRSBY42l9rvK1NNaotoRtWpOFDoWLAGkCIU4VN21PbBH7FVo1_Q_GiYDCy3N0eKeP9A_6EVrus2JqTEDbG8jlNPsO8/s320/banakindownfall4462.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgqmbYRaJPFqtOmplVxA7HX07g8qL5DnlmQ45EUge8iCeglDsa3MRSBY42l9rvK1NNaotoRtWpOFDoWLAGkCIU4VN21PbBH7FVo1_Q_GiYDCy3N0eKeP9A_6EVrus2JqTEDbG8jlNPsO8/s800/banakindownfall4462.jpg", "comment_count": 0 }, { "title": "the showdown", "url": "https://cocktailvirgin.blogspot.com/2019/05/the-showdown.html", "published": "2019-05-23T08:00:00.000-04:00", "updated": "2019-05-23T08:00:05.988-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jeff Baumann", "source": "The Great Northern", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "1/2 oz Blackstrap Rum (Cruzan)", "3/4 oz Simple Syrup 1:1", "1/2 oz Angostura Bitters", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe (cocktail glass).", "body_text": "3/4 oz Smith & Cross Rum\n1/2 oz Blackstrap Rum (Cruzan)\n3/4 oz Simple Syrup 1:1\n1/2 oz Angostura Bitters\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe (cocktail glass).\nTwo Thursdays ago,\nImbibeMagazine\npublished an Angostura Bitters-heavy recipe called The Showdown. The drink was crafted by Jeff Baumann of The Great Northern in Burlington, Vermont, as his rum cocktail inspired by the\nTrinidad Sour\n. Baumann described how it showcases \"bold flavors all around that find a way to work together for a delightful balance.\"\nThe Showdown showcased a Jamaican funk, allspice, and cinnamon nose. Next, lemon and the blackstrap rum's caramel mixed on the sip, and the swallow proffered flavorful rums, molasses, clove, woody, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpvpfkklGHHTdjYUEgqdyfOXv0w_Wgg5F5zmj57FJs7PGiirfib8PdX5brr8dxbX9u1v0v9DxAJLoiJCBVaNIJRfdcradxXtmYpOsHLNIXrcLMjALhL-xeYQo2M_o1AlHvFOvLaV2Ddj3/s320/showdown4465.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpvpfkklGHHTdjYUEgqdyfOXv0w_Wgg5F5zmj57FJs7PGiirfib8PdX5brr8dxbX9u1v0v9DxAJLoiJCBVaNIJRfdcradxXtmYpOsHLNIXrcLMjALhL-xeYQo2M_o1AlHvFOvLaV2Ddj3/s800/showdown4465.jpg", "comment_count": 0 }, { "title": "brown derby", "url": "https://cocktailvirgin.blogspot.com/2019/05/brown-derby.html", "published": "2019-05-24T08:00:00.000-04:00", "updated": "2019-05-24T08:00:02.107-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "the Vendome", "year": 1930 }, "categories": [ "grapefruit juice", "honey", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (1 1/2 oz Four Rose Yellow + 1/2 oz Wild Turkey 101)", "3/4 oz Grapefruit Juice", "1/2 oz Honey Syrup 1:1" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a grapefruit twist.", "body_text": "2 oz Bourbon (1 1/2 oz Four Rose Yellow + 1/2 oz Wild Turkey 101)\n3/4 oz Grapefruit Juice\n1/2 oz Honey Syrup 1:1\nShake with ice, strain into a coupe glass, and garnish with a grapefruit twist.\nAfter writing up the An Englishman, a Frenchman, and an Italian Walk into an L.A. Bar, I was reminded that I have never written up the Brown Derby. Perhaps, I have never had a proper one despite having riffs like the\nUnion Derby\nwith Drambuie for the honey syrup, the\nHoney Fitz\nwhere Jackson Cannon subbed in rum, and the\nBlack Derby\nwith mezcal (and a touch of cinnamon syrup) in place of the Bourbon. The original was created in the 1930s at the Vendome in Hollywood in honor of the nearby Brown Derby restaurant which had its own drink program best known for crafting the\nHoneymoon Cocktail\n. For a recipe, I sourced mine from Robert Simonson's\n3-Ingredient Cocktails\nbook.\nIn the glass, the Brown Derby welcomed the nose with a grapefruit and Bourbon bouquet. Next, honey-floral and grapefruit notes on the sip gave way to a Bourbon swallow with grapefruit and honey flavors on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGlx9mStntiZ2YAsJVYFKOXC1vOX4I-u4RkwrHjSJZNhROgptqcI-pX_MUwbRtOyDiqeKVN11MsNyYgh6ZPBvipdWW6dTjiDjAePnTzSpfxgk6oyv_as9MxAHmgr9R_hmhZioRZZ36gBj/s320/brownderby4466.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGlx9mStntiZ2YAsJVYFKOXC1vOX4I-u4RkwrHjSJZNhROgptqcI-pX_MUwbRtOyDiqeKVN11MsNyYgh6ZPBvipdWW6dTjiDjAePnTzSpfxgk6oyv_as9MxAHmgr9R_hmhZioRZZ36gBj/s800/brownderby4466.jpg", "comment_count": 0 }, { "title": "tiki bowl", "url": "https://cocktailvirgin.blogspot.com/2019/05/tiki-bowl.html", "published": "2019-05-25T08:00:00.000-04:00", "updated": "2019-05-25T08:00:03.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "brandy", "lemon juice", "orange juice", "orgeat", "rum" ], "ingredients": [ "1 oz Light Puerto Rican Rum (Don Q Añejo)", "1 oz Dark Jamaican Rum (Coruba)", "1 oz Brandy (Camus VS Cognac)", "2 oz Orange Juice (Cara Cara)", "1 1/2 oz Lemon Juice", "1/2 oz Orgeat (1/2 oz Orgeat + 1/2 oz Simple Syrup)" ], "instructions": "Blend with 1 scoop of shaved ice and pour into a Tiki bowl (whip shake, pour into a Tiki bowl, and fill with crushed ice). Garnish with a gardenia (orange twists).", "body_text": "1 oz Light Puerto Rican Rum (Don Q Añejo)\n1 oz Dark Jamaican Rum (Coruba)\n1 oz Brandy (Camus VS Cognac)\n2 oz Orange Juice (Cara Cara)\n1 1/2 oz Lemon Juice\n1/2 oz Orgeat (1/2 oz Orgeat + 1/2 oz Simple Syrup)\nBlend with 1 scoop of shaved ice and pour into a Tiki bowl (whip shake, pour into a Tiki bowl, and fill with crushed ice). Garnish with a gardenia (orange twists).\nTwo Saturday nights ago, I began flipping through Trader Vic's 1974\nRum Cookery & Drinkery\nbook and spotted the Tiki Bowl that was demarcated as one of Vic's originals. Essentially, the Tiki Bowl was a\nScorpion Bowl\nwith a darker rum added and different proportions of rum to brandy and orange to lemon juice. Vic's\nTiara Tahiti\nwas also a tweak on the proportions of these four ingredients, and the Fog Cutter simply added in gin and a sherry float to the general mix.\nThe Tiki Bowl proffered orange, nutty, and caramel notes to the nose. Next, a lemon, orange, and caramel sip flipped into funky rum and nutty flavors on the swallow. Indeed, the dark Jamaican rum added some pizzazz to the Scorpion Bowl format by adding caramel and funky elements to the basic structure.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOUo_itLHt9GJVIJdK5GcWoFsFz_QajvrLiS_pRrgiW6__QG1aAyRf2cOb93DgQV6HTqhLUiUuLN5_dkV0XOOmSYBsfFOzhOKv52fbM7r9pbsb6sJku_Ufi1wq7SFQf-gzQHUc7L5N4tc/s320/tikibowl4468.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOUo_itLHt9GJVIJdK5GcWoFsFz_QajvrLiS_pRrgiW6__QG1aAyRf2cOb93DgQV6HTqhLUiUuLN5_dkV0XOOmSYBsfFOzhOKv52fbM7r9pbsb6sJku_Ufi1wq7SFQf-gzQHUc7L5N4tc/s800/tikibowl4468.jpg", "comment_count": 0 }, { "title": "to the moon alice", "url": "https://cocktailvirgin.blogspot.com/2019/05/to-moon-alice.html", "published": "2019-05-26T08:00:00.000-04:00", "updated": "2019-05-26T08:00:00.350-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cynar", "falernum", "gin", "lemon juice", "orgeat", "passion fruit syrup", "sherry" ], "ingredients": [ "1 1/2 oz Gin (Hayman's Royal Dock)", "3/4 oz Cynar", "3/4 oz Fino Sherry (Lustau)", "1/2 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Orgeat", "1/4 oz Falernum (Velvet)" ], "instructions": "Whip shake, pour into a double old fashioned glass, fill with crushed ice, and garnish with a mint sprig.", "body_text": "1 1/2 oz Gin (Hayman's Royal Dock)\n3/4 oz Cynar\n3/4 oz Fino Sherry (Lustau)\n1/2 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Orgeat\n1/4 oz Falernum (Velvet)\nWhip shake, pour into a double old fashioned glass, fill with crushed ice, and garnish with a mint sprig.\nTwo Sundays ago, I was thinking about the Negroni-like\nRemember the Alimony\nin regards to how elegantly Cynar paired with Fino sherry. Soon, I thought about how well passion fruit and Cynar went together such as in the\nTurnbuckle\n, and the gin element plus the passion fruit conjured up the\nSaturn\nTiki drink. Therefore, what if I were to mash these two together? The alimony made me think of a marital spat and the Saturn of a space theme, so I dubbed this one after the \"To the Moon Alice!\" threat often said in the\nHoneymooners\ntelevision show.\nTo the Moon Alice shared a mint aroma that preceded a caramel, lemon, and tropical sip. Next, gin, passion fruit, minty-herbal, and nutty flavors rounded out the swallow. Overall, the end result fell somehwhere between the darker, savory Remember the Alimony and the brighter, tropical Saturn.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeRZ98yXUpHcEoIAlleHRBk4NrKlX3LktG3f0ruvCgZd1M9BS0LhlHjO0F58qXHDpyAAco0MWIOhTQflqjEx6Xhz8FuBSo_Xxnxd_p13rCGYB5QCEg-AXxCdIwr3YuzhmBShsUYhSKq2u/s320/tothemoonalice4473.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeRZ98yXUpHcEoIAlleHRBk4NrKlX3LktG3f0ruvCgZd1M9BS0LhlHjO0F58qXHDpyAAco0MWIOhTQflqjEx6Xhz8FuBSo_Xxnxd_p13rCGYB5QCEg-AXxCdIwr3YuzhmBShsUYhSKq2u/s800/tothemoonalice4473.jpg", "comment_count": 0 }, { "title": "no. 2 fleet street", "url": "https://cocktailvirgin.blogspot.com/2019/05/no-2-fleet-street.html", "published": "2019-05-27T08:00:00.000-04:00", "updated": "2019-05-27T08:00:02.069-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "The Barber Shop", "year": 2019 }, "categories": [ "chartreuse (yellow)", "gin", "lemon juice", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Gin (Tanqueray)", "1 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Yellow Chartreuse", "1/3 oz Simple Syrup 1:1", "10 bean Coffee" ], "instructions": "Shake with ice, double strain into a cocktail coupe, and garnish with a dried pineapple wheel (omit) and 3 coffee beans.", "body_text": "1 1/2 oz Gin (Tanqueray)\n1 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Yellow Chartreuse\n1/3 oz Simple Syrup 1:1\n10 bean Coffee\nShake with ice, double strain into a cocktail coupe, and garnish with a dried pineapple wheel (omit) and 3 coffee beans.\nTwo Mondays ago, we purchased more pineapple juice in order to make the No. 2 Fleet Street that was just published in the May/June 2019\nImbibe Magazine\n. The recipe was crafted at The Barber Shop in Sidney, Australia, and the combination made me think of a gin\nMr. Bali Hai\n. Moreover, the muddled (here, through shaking with ice instead of a muddler stick) coffee beans with pineapple juice reminded me of the\nQuechua\nand\nLoretto Swizzle\n.\nOnce prepared, the No. 2 Fleet Street donated coffee notes with hints of pineapple and lemon to the nose. Next, lemon and pineapple combined on the sip, and the swallow was a pleasing combination of gin, pineapple, coffee, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWrQfM-bjTF9CBKRZI5t3xTa1JK9WiD-OaWRt-zqs6GJ_GBbB0rwPlfBuAC_4FJMxOZ4K1mtXyyOId4ZeqcKruNOvvK0P47zRdguSAPwkYSXMLEkHGt45fLEo2zk5RulZe8IsMtDDHBdT/s320/fleetstreet4475.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWrQfM-bjTF9CBKRZI5t3xTa1JK9WiD-OaWRt-zqs6GJ_GBbB0rwPlfBuAC_4FJMxOZ4K1mtXyyOId4ZeqcKruNOvvK0P47zRdguSAPwkYSXMLEkHGt45fLEo2zk5RulZe8IsMtDDHBdT/s800/fleetstreet4475.jpg", "comment_count": 0 }, { "title": "professor", "url": "https://cocktailvirgin.blogspot.com/2019/05/professor.html", "published": "2019-05-28T08:00:00.000-04:00", "updated": "2019-05-28T08:00:13.530-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Michael Madrusan", "source": "A Spot at the Bar", "year": null }, "categories": [ "absinthe", "bitters (orange)", "gin", "grenadine", "lime juice" ], "ingredients": [ "2 oz Gin (Tanqueray)", "3/4 oz Lime Juice", "3/4 oz Grenadine", "1 dash Orange Bitters (Regan's)", "1 dash Absinthe (1/2 bsp Butterfly)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime wedge (lime wheel).", "body_text": "2 oz Gin (Tanqueray)\n3/4 oz Lime Juice\n3/4 oz Grenadine\n1 dash Orange Bitters (Regan's)\n1 dash Absinthe (1/2 bsp Butterfly)\nShake with ice, strain into a cocktail glass, and garnish with a lime wedge (lime wheel).\nTwo Tuesdays ago, I reached for Michael Madrusan and Zara Young's\nA Spot at the Bar\n. There, I found the Professor as a note in the Gimlet section; the recipe without the absinthe is called the Debutante that they offer as a suggestion to Cosmo drinkers. Interestingly, the\nP.D.T. Cocktail Book\nlists another\nProfessor\nthat Madrusan came up with in 2007 that is a rhum-for-Scotch riff on the 1950s\nChancellor Cocktail\n. This citrussy Professor gave forth an anise and lime bouquet to the nose. Next, berry and lime on the sip turned the page into gin, pomegranate, and absinthe's anise on the swallow. No great surprises here, but quite delightful of a Daisy regardless.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwwuLjx7lnU2oQo1Yj5RG92aI5IPZCFkO6KhDGzc7kJBo3nLdirL1wvZjp4XNt0nU64c2nnu89pxqYPGKtEST6nOItAW689IDE2QcO881rv_YZDMVytaC1kumMC67TqrUc3ZVSZNtB78R/s320/professor4477.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwwuLjx7lnU2oQo1Yj5RG92aI5IPZCFkO6KhDGzc7kJBo3nLdirL1wvZjp4XNt0nU64c2nnu89pxqYPGKtEST6nOItAW689IDE2QcO881rv_YZDMVytaC1kumMC67TqrUc3ZVSZNtB78R/s800/professor4477.jpg", "comment_count": 0 }, { "title": "salome cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/05/salome-cocktail.html", "published": "2019-05-29T08:00:00.000-04:00", "updated": "2019-05-29T08:00:02.544-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": null }, "categories": [ "dubonnet", "gin", "vermouth (dry)" ], "ingredients": [ "1/3 Dry Gin (1 oz Beefeater)", "1/3 French Vermouth (1 oz Noilly Prat Dry)", "1/3 Dubonnet Rouge" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/3 Dry Gin (1 oz Beefeater)\n1/3 French Vermouth (1 oz Noilly Prat Dry)\n1/3 Dubonnet Rouge\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Wednesdays ago, I was flipping through the 2016\nWaldorf Astoria Bar Book\nand spotted the Salome. I had previously made the\none\nthat appeared in Jacques Straub's 1914\nDrinks\n, and I decided to make the later variation from the\nSavoy Cocktail Book\nnow that I had the new formulation of Dubonnet. Essentially this recipe was the Zaza (equal parts gin and Dubonnet) with a third equal part of French vermouth that I interpreted as dry vermouth to keep the sweetness in check.\nThe Salome Cocktail delivered an orange, cherry, chocolate, and pine aroma to the nose. Next, grape and cherry notes on the sip gave way to juniper, dark fruit, grape, and lemon flavors on the swallow. With the new Dubonnet formulation and a punchy gin, this was a rather elegant drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrtUXF5tjOnuBZmnIkHTkCL0Vnh9GzFvOdVo0QDMuwO49vGiGKe4MKHfPfLDF5wn8jxXw0ouxziWpN6zGS0LFY4hnmyhFRPso3PJ7R_WZ53bd-OJNJF40RTcpZwxR0m6RRSoT5Ug-HH-i/s320/salome4480.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrtUXF5tjOnuBZmnIkHTkCL0Vnh9GzFvOdVo0QDMuwO49vGiGKe4MKHfPfLDF5wn8jxXw0ouxziWpN6zGS0LFY4hnmyhFRPso3PJ7R_WZ53bd-OJNJF40RTcpZwxR0m6RRSoT5Ug-HH-i/s800/salome4480.jpg", "comment_count": 0 }, { "title": "zaza d'la whore", "url": "https://cocktailvirgin.blogspot.com/2019/05/zaza-dla-whore.html", "published": "2019-05-30T08:00:00.000-04:00", "updated": "2019-05-30T08:00:03.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "dubonnet", "gin", "pimm's no. 1", "swedish punsch" ], "ingredients": [ "1 oz Dry Gin (Beefeater)", "1 oz Dubonnet Rouge", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Pimm's No. 1" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Dry Gin (Beefeater)\n1 oz Dubonnet Rouge\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Pimm's No. 1\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter making the Salome from the\nSavoy Cocktail Book\n, I began thinking about the Zaza Cocktail, and the name Zaza d'la Whore popped into my head. That Zaza was not the Queen's favorite drink (equal parts gin and Dubonnet) nor named after a French play, but a character that we met in the\nneighborhood bar\nnext to our bed and breakfast in the Marigny for Tales of the Cocktail 2010. Zaza d'la Whore loved being the center of attention, and she seemed worthy of a cocktail tribute. When I read a\nreview\nof the new Dubonnet Rouge, I noted the currant and tea botanicals that were added to remake the American Dubonnet, and I thought that Crème Yvette and Swedish punsch would complement those two ingredients, respectively. However, that combination was too sweet with a 1/4 oz of Yvette (the gin was upped to 1 1/4 oz) and nothing to balance the sugar. Therefore, I swapped in Pimm's No. 1 to work with the Swedish punsch with the 1934\nPimmeron\nrecipe in mind. Pimm's lacked the over the top berry and vanilla notes, but turned out to be a decent fill in with the gin and Dubonnet.\nAbove is a photo of the fabulous Zaza d'la Whore on our last night in New Orleans that year (the identity of the person on the right was swapped with Stan Jones visage for privacy's sake), so to her, we raise this glass! The Zaza d'la Whore cocktail flirted with orange and strawberry aromas. Next, grape and strawberry on the sip transitioned to gin, cherry, and tea flavors on the swallow. Overall, not a great departure from the Zaza, but here certain fruit and tea elements were accentuated.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF3sFBxMAod6BM6w3F7L4TP6OCu2lqfFZ2PVXu6WVUQ4TIk_nhSFJ8uIkna9VkqDhn62eVHhvW60ESb0elHmfmtMEL8WB_DSw3sgwGPE4-c6o3mlh5FheuUhd03IQFtlxJ2I4uI-8o30h/s320/zazawhore4484.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEyYWTQO86ibultCZyj93ZbP0kQ3lZJ1ReeeZIR2iRmBGCAoYzMm3EFiEN4ebT4vG9o9mLk-s39udkigm0jT4M4_q4HR6XjsPtJE_2dfqDMM_p3mnTyrQ7tR9G3myW01ELAmyA7FTZqaB/s320/zaza_grey0093.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF3sFBxMAod6BM6w3F7L4TP6OCu2lqfFZ2PVXu6WVUQ4TIk_nhSFJ8uIkna9VkqDhn62eVHhvW60ESb0elHmfmtMEL8WB_DSw3sgwGPE4-c6o3mlh5FheuUhd03IQFtlxJ2I4uI-8o30h/s800/zazawhore4484.jpg", "comment_count": 0 }, { "title": ":: jim meehan - reserve works tour ::", "url": "https://cocktailvirgin.blogspot.com/2019/05/jim-meehan-reserve-works-tour.html", "published": "2019-05-30T17:25:00.001-04:00", "updated": "2024-03-17T13:27:46.135-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Yesterday I attended the\nReserve Works Tour\nhosted by the\nUSBG\nand\nDiageo\nwhere\nJim Meehan\nspoke about topics in his\nMeehan's Bartenders Manual\n, constrasted it to his efforts producing the\nThe PDT Cocktail Book\n, and hinted at his third book deal in the works. I will not try to cover topics that are better accomplished by reading his second book, but instead I will give interesting quotes and insights that we gleaned from this 4 hour session.\nJim described bartenders as simply custodians that sometimes make drinks. We basically clean; we cannot be too proud to clean because it reflects poorly on our establishment, our concepts of food safety, and our desire to retain guests who might not want to stay at a messy bar or at the mess in front of them. Cleaning builds integrity, and Jim compared it to the\nKarate Kid\nwax on/wax off scene (which he included in the beginning of his manual). Jim also declared that in the end, most of us will stop bartending for the physical, emotional, and psychological demands get harder as we get older. He described how the young bartender is like the duck where water droplets roll off its back, and how the older bartender is like a leaky roof. He concluded that part of his introduction by praising how bartending is one of the greatest humanity jobs of all time.\n\"My juicer is not meant to squeeze lemons, it is meant to start conversations.\" -- designer Philippe Starck\nIn terms of bar design, Jim pointed out how many of us work in bars where beauty was key and functionality was not considered; often these establishments were designed by an architect and not a bartender. Part of making people want to use a thing or come back to a place is aesthetics, but the functionality is very important.\n\"You cannot understand good design if you do not understand people; design is made for people.\" -- designer Dieter Rams\nJim praised the design of\nDrink\nin Boston. He described it as a bare knuckle fight in that there were no gloves of a menu or bottles on the back bar. Moreover, he commented how it was the greatest humanity experiment -- all the interactions were based on the bartenders, servers, and the guests themselves, and they did not rely on menus or on televisions to smooth the way. There is nothing else to amuse people besides the drinks and other humans save for \"the weird bug display in back\" (click\nhere\nfor a photo).\nIn terms of how we dress as bartenders, the uniform should give purpose and pride to the worker and not instill rage and shame. Furthermore, a bartender should dress themselves to make the range of guests feel more comfortable. This will include the businessman in a suit who will not feel the need to loosen his tie as well as the guest wearing a t-shirt to not feel under-dressed. People go out to watch the bartenders work, and there is a joy in watching humans make drinks fast and efficiently. Before Jim jumped into the techniques section, he mentioned that we need to make money for the business, and the desire to make boundary pushing cocktails will often be at odds with the bottom line. The choice of style and profitability is what you feel most comfortable with in the end.\nJim started the technique section by describing wine service and demonstrating how to pour a glass to guests to the left and right of him. Besides using an open hand technique to show the label, Jim switched hands to open up his body to that guest. If he cross-poured, it would show the guest his shoulder and seem more guarded; when he switched, he was able to provide more intimate or open service. Even in dive bars, a bartender can use this technique to pour Jagermeister shots. While Jim did not spend much time on describing the perfect mise en place, he did focus on that fancy French term for having everything in its place and prepared in advance. Definitely the more organized and prepared the bartender is, the easier it will be to get the drinks out. Jim also brought up the concept of prioritization where a good bartender will have a list of what needs to be done at the moment, 5 minutes ago, and 5 minutes in the future; and a better bartender will be able to project their needs 10 or more minutes in the future. Just like life, things come at a bartender hard and fast, and the bartender needs to adapt, rearrange priorities, and then be able to return to where they were. In addition, great bartenders are excellent problem solvers who do not view it as a burden; they look like they are having a great time being in it and having a million things to do. A good bartender will fall into the zone and own it. Overall, Jim suggested that there is no such thing as perfect technique: technique is improvisational; at its highest level, it is a window into the soul of the bartender. A bartender should find ways to make drinks to tell people what you are as a person.\n\"Every cocktail was invented by someone, so you have to imagine what it was that the creator wanted to achieve -- what he wanted, what he was looking for -- by creating this cocktail. Find out where and when the cocktail was created, and think about how much of your own personality you can blend into that.\" -- Kazuo Uyeda in\nCocktail Technique\nJim pointed out that recipes are templates that can change over time and through improvisation. The\nAviation\nwas a good example as most people were making it without crème de violet since it was published in 1930\nThe Savoy Cocktail Book\nthat way and crème de violet was absent from most bars. When David Wondrich found the original Aviation recipe in Hugo Ensslin's 1916\nRecipes for Mixed Drinks\n, people latched onto the concept and wanted the liqueur to be made available again. However, many people soon learned to despise the drink made this way since the floral element makes the cocktail taste like soap. So perhaps the ingredient was lost over time since gin, Maraschino, and lemon was a more desired combination. Thus, change can come from adding or subtracting ingredients. A good example of adding was in Morgenthaler's inclusion of high proof Bourbon in his Amaretto Sour.\nJim exclaimed that a cocktail menu is a business plan by another name, Without a menu, servers and bartenders have to do everything, and a cocktail menu is like a script or instructions for guests to use the bar more readily and efficiently. Jim divides menus into three pillars that come out to 12-18 drinks total; opening a place with 10-12 drinks is a smart idea for it is easy to add drinks but awkward to shrink lists. However, with more drinks on the menu, the mise en place expands with the need for more cheater bottles, bitters, and garnish jars. The first of these pillars is the signature drink which has nothing market seasonal and is perfect all year round. They are the most popular drinks at the bar, and the guests will chose them and not the owners or bartenders. Ego cannot get in the way when figuring out this section. It will be the drinks that the guests like drinking, the bartenders like making, and the accountants like keeping for the financial aspects. The second is the cold and warm seasonal drinks that consist of hot toddies and stronger, richer drinks for the former and spritzes, Collins, and refreshing, hydrating lower ABV drinks for the latter. These are not the cost driving leaders; the bar can afford to make them but they are not drinks that can be done throughout the year. The final pillar is the limited edition. This is for the guest who asks \"what's new?\", for the cocktail geeks to see something unusual, for media attention by using new products (to get on list articles), and for depleting limited ingredients such as samples or small allocations of product. This last cluster will help the bar stay relevant to the press and to the cocktail nerds but will not be the money makers. Thus, the list will be a consideration of pour cost (the business aspect), the execution time, and the originality aspect. The list should not be viewed only as a recipe-driven combination but it should pay attention to other aspects of life. This where Jim brought us the concept of zeitgeist -- the spirit of the times, and creativity can come from cultural zeitgeist too. When considering menu items, bringing on too many local or terroir-driven ingredients makes it difficult to travel with or to replicate elsewhere (for example, PDT's Benton Old Fashioned made with an infusion from a single producer's bacon). Also, the drinks that stand the test of time often have fewer ingredients; the big ones like the Martini, the Manhattan, and the Margarita all have 3 ingredients in the recipe.\nIn the next section, Jim spoke about service and hospitality. In Danny Meyers'\nSetting the Table\n, Jim found that the book did not teach hospitality as much as it motivated the server to do better. Jim wondered about how to bring the concept to life? Hospitality is not something that you can train; it is something that your mom, coach, or other inspirational figure taught you. The concept is hard to track for it is how somebody made you feel. Hospitality is making someone feel seen and feel that they belong. Furthermore, hospitality is not trying to make everyone feel equal but trying to make them feel like they are the only people who matter. Service has a connotation with formality and with someplace trying to be fancy; service though is something that can be taught. The good practice of service leads to hospitality. Hospitality can include dressing properly, getting proper haircuts, not having visible piercing or tattoos that would discomfort the guests, and more. Overall, its the little things. Good karma such that good habits beget good habits, and personal connection such as through eye contact at key moments can also help. In addition, ritualistic things that suggest a fresh start are important to signify that we are taking care of you such as a warm towel to wash your hands at the beginning of a meal.\nJim focused that steps of service are not linear but they are a cycle that includes checking in and table maintenance. Jim differentiated that\nwe do not serve drinks to people, we serve people with drinks. In mixology bars, the bartenders spend so much time washing tools and resetting that it is akin to a cat cleaning itself in full display and not caring. What we should be doing is cleaning the outside of the bar first before the tools: maintain the table first and then the station. The table is the commerce station of the guest, and the guest might want to leave if they have to sit in front of their filth too long. Also, do not stop table maintenance after the presenting the check; keep the water refills coming and be aware if they want to continue their experience by reopening a tab. As an aside, Jim mentioned that the guests might not want to talk to you: get over yourself. Finally, there are four places to say thank you: when the check is dropped, when you accept payment, when the slips or change are returned, and when the guests get up to leave.\nIn the question and answer section, Jim spoke of management. He described that when a manager is younger, they want to respected, and when they are older, they want to be liked. Instead, learn to build relationships so when there is a need to be gruff, there is humanity behind it. Also in terms of progression, when a manager is younger, they try to do leadership by example, and when they are older, they realize that they cannot do it all due to life and time constraints and they learn to be motivational and to delegate.\nFor more of Jim's words of wisdom, just go buy and read his\nMeehan's Bartenders Manual\n, and keep a look out for his third book!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshP6s7iMaYt6nrvVR70lT8-esgxYVtL8bDFMcW-BLBeuxE1hTCI1YtFjk4zGYKSF-Qeqfm_Xyi14i976dqrJLxQ5WA889-bX8Qf6y9FYIXqt_S8rC5a-uadnQrGSPFIuDTzH1AUU1aRhM/s320/jimmeehan1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhCT73iKKQU1mq_ro6fumI6RlqUzbSS3VEtk_CYgLFlH6w5rR5xrg0vrz_w6N3DU5iRyIPe5ke-9vW9VCh1Kx_N6WY_WKk2o-9BS4sV6TOgoaYZIf2h24_A4HjzUb-IHaLeAwojQKwtCt/s320/jimmeehan2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaiCoF89b51daMTHkG9Y6uPV_yUUqNAy6cLAeYs21qgYXe4m8yTMOmwffjfK8nljHEoZ0qgApPJPe4318Hh1n1B-VQc3f4xtgCQ6xvhpwei_Kp1h5CFydQNzRvdjsD-LEE_6YqC_9A9hy/s320/jimmeehansteps.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshP6s7iMaYt6nrvVR70lT8-esgxYVtL8bDFMcW-BLBeuxE1hTCI1YtFjk4zGYKSF-Qeqfm_Xyi14i976dqrJLxQ5WA889-bX8Qf6y9FYIXqt_S8rC5a-uadnQrGSPFIuDTzH1AUU1aRhM/s800/jimmeehan1.jpg", "comment_count": 0 }, { "title": "three stripes cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/05/three-stripes-cocktail.html", "published": "2019-05-31T08:00:00.000-04:00", "updated": "2019-05-31T08:00:08.183-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": null }, "categories": [ "gin", "vermouth (dry)" ], "ingredients": [ "2/3 Dry Gin (2 oz Beefeater)", "1/3 French Vermouth (1 oz Noilly Prat Dry) (*)", "3 slice Orange (Cara Cara)" ], "instructions": "Shake with ice and double strain into a cocktail glass.", "body_text": "2/3 Dry Gin (2 oz Beefeater)\n1/3 French Vermouth (1 oz Noilly Prat Dry) (*)\n3 slice Orange (Cara Cara)\nShake with ice and double strain into a cocktail glass.\n(*) Might be rather delightful with a blanc vermouth.\nWith my copy of the\nSavoy Cocktail Book\nstill out after making the Salome, I returned to the tome to find another gem. There, I spotted the Three Stripes that appeared like a Dry Bronx but with extra better complexity from the orange peel. Once prepared, the Three Stripes shared an orange and juniper nose. Next, dry orange and white wine notes on the sip stepped aside for pine, bitter orange peel, and sweet orange juice flavors on the swallow. While the drink turned out well with dry vermouth, perhaps a hint of sweetness from a blanc vermouth might make the orange flavors pop more.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8WWxbfc1_p6K951zmzq5falFNXDSFckLr-vkSTbt7Gi0LQeumfs8vjfrOhUAp4uITHrPk4N67w9Y-aVlqcXwBlAYwyk9_at-jgBkZQcGgAwB_TVS9akP0KrukkzomRldochwcEcB6Lsq/s320/threestripes4487.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8WWxbfc1_p6K951zmzq5falFNXDSFckLr-vkSTbt7Gi0LQeumfs8vjfrOhUAp4uITHrPk4N67w9Y-aVlqcXwBlAYwyk9_at-jgBkZQcGgAwB_TVS9akP0KrukkzomRldochwcEcB6Lsq/s800/threestripes4487.jpg", "comment_count": 0 }, { "title": "perfect circle", "url": "https://cocktailvirgin.blogspot.com/2019/06/perfect-circle.html", "published": "2019-06-01T08:00:00.000-04:00", "updated": "2019-06-01T08:00:00.680-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Paul McGee and Shelby Allison", "source": "Lost Lake", "year": null }, "categories": [ "campari", "champagne", "sherry" ], "ingredients": [ "1 1/2 oz Campari", "1 1/2 oz Fino or Manzanilla Sherry (Lustau Fino)" ], "instructions": null, "body_text": "1 1/2 oz Campari\n1 1/2 oz Fino or Manzanilla Sherry (Lustau Fino)\nChill in a Collins glass in the freezer. Add 3 oz dry sparkling wine (Gloria Ferrer Brut), add ice, and garnish with an orange wheel (orange twist).\nTwo Saturday nights ago, we were drinking a bottle of sparkling wine with dinner. Andrea wondered if we should save the last glass for that night's cocktail, and I remembered a few champagne recipes in Maggie Hoffman's\nBatch Cocktails\nbook. In that collection, I spotted a recipe from Paul McGee and Shelby Allison of Lost Lake that was not a tropical libation but a sherry riff on the\nAmericano\ncalled the Perfect Circle, and I adapted the 8 serving pitcher drink to a single serving one listed above. In the glass, the Perfect Circle offered an orange and white wine bouquet to the nose. Next, a carbonated wine sip led into bitter orange followed by dry savory flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzaC4HcI0KjsCJrfjQlb6Ym9cXJNKrcl8xfIDx4Y0BeeDL9DpMLAzMskszmAioiNV4K_zZB6pM-atH3rJAlaD8QUx4eTefFgPvf-Vc8RsZUKFZ-7QhJ9C8iS4edAGGJAXQUOCYLpEOcca/s320/perfectcircle4491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzaC4HcI0KjsCJrfjQlb6Ym9cXJNKrcl8xfIDx4Y0BeeDL9DpMLAzMskszmAioiNV4K_zZB6pM-atH3rJAlaD8QUx4eTefFgPvf-Vc8RsZUKFZ-7QhJ9C8iS4edAGGJAXQUOCYLpEOcca/s800/perfectcircle4491.jpg", "comment_count": 0 }, { "title": "powhatan", "url": "https://cocktailvirgin.blogspot.com/2019/06/powhatan.html", "published": "2019-06-02T08:00:00.000-04:00", "updated": "2019-06-02T08:00:04.099-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "A Virginia Congressman", "source": "The Drinks of Yesteryear: A Mixology", "year": 1930 }, "categories": [ "benedictine", "dubonnet", "orange juice" ], "ingredients": [ "1 drink Dubonnet (2 oz)", "2 dash Benedictine (1/2 oz)", "2 slice Orange" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1 drink Dubonnet (2 oz)\n2 dash Benedictine (1/2 oz)\n2 slice Orange\nShake with ice and strain into a cocktail glass; I added an orange twist.\nTwo Sundays ago, I began flipping through a digital copy of Jere Sullivan's 1930\nThe Drinks of Yesteryear: A Mixology\nthat was a retrospective of drinks made before Prohibition. The book came up when I was searching for Dubonnet and Crème Yvette recipes when developing the Zaza d'la Whore recipe earlier in the week. Instead of the Lee Cocktail of equal parts gin, Dubonnet, and Crème Yvette in those pages, I was lured in by the Powhatan that had Dubonnet shaken with Benedictine and orange slices. Shaking with orange slices is something that has surfaced recently in drinks like Sam Ross'\nToo Soon?\n, but it also appeared a century before in recipes like Ensslin's\nBefore the Bell\n. The Powhatan recipe was attributed as \"A Virginia Congressman's creation,\" and Powhatan was the Indian chief that met the English settlers at Jamestown in 1607 and was the father of Pocahontas.\nThe Powhatan welcomed the nose with bright orange aromas over berry notes. Next, grape and cherry on the sip led into cherry, chocolate, orange, and minty herbal flavors on the swallow with an orange peel bitterness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFMAXrU-71nnuMJyvw0krQiUtZaMMJqkBp9Q7eYUY4o4dyfaficB6SvG1KWgSB-x6VEgNsNzPmCZhlHb8dgfWrTXcZDFNLPIFKv2ytG0UyWzb96uVxiohYb7Yg16ypV1NcHPHRmGfDXvK/s320/powhatan4493.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFMAXrU-71nnuMJyvw0krQiUtZaMMJqkBp9Q7eYUY4o4dyfaficB6SvG1KWgSB-x6VEgNsNzPmCZhlHb8dgfWrTXcZDFNLPIFKv2ytG0UyWzb96uVxiohYb7Yg16ypV1NcHPHRmGfDXvK/s800/powhatan4493.jpg", "comment_count": 0 }, { "title": "rum jumbie", "url": "https://cocktailvirgin.blogspot.com/2019/06/rum-jumbie.html", "published": "2019-06-03T08:00:00.000-04:00", "updated": "2019-06-03T08:00:06.187-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's Rum Cookery & Drinkery", "year": 1972 }, "categories": [ "grenadine", "lime juice", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Light Virgin Island or Puerto Rican Rum (2 oz Don Q Añejo)", "2 oz Pineapple Juice", "2 oz Orange Juice", "1/2 oz Grenadine", "1/2 oz Lime Juice" ], "instructions": "Stir with ice in a tall glass (whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a mint sprig).", "body_text": "1 1/2 oz Light Virgin Island or Puerto Rican Rum (2 oz Don Q Añejo)\n2 oz Pineapple Juice\n2 oz Orange Juice\n1/2 oz Grenadine\n1/2 oz Lime Juice\nStir with ice in a tall glass (whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a mint sprig).\nTwo Mondays ago, I wanted to make use of this season's mint that had reappeared along the boarder of my garden plot. Therefore, I delved into Trader Vic's 1972\nRum Cookery & Drinkery\nand found a drink, the Rum Jumbie, that seemed amenable to a mint sprig garnish. Overall, the combination came across like a more pineapple and orange juice-forward precursor of the 2002\nSven Tiki\n. Once mixed, the Rum Jumbie donated caramel and fruity aromas under the mint bouquet. Next, orange, lime, and pineapple swirled on the sip, and the swallow shared rum, berry, and pineapple flavors. Overall, the Rum Jumbie was not all that tricky and instead was rather refreshing.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdUs6t-oXZsaqICOIw9xAiajMvm-Qj9XyCr0Ruw4Nb4sHdsZPXc4LA8SnpENYHDQH3ycHRZ9M-ZqRYwYg0CNR4IOfM85wgisLwZ5gNDubYb9Vx1aDB9xdj5SHhiD810UTdYs62wdvQZko/s320/rumjumbie4497.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdUs6t-oXZsaqICOIw9xAiajMvm-Qj9XyCr0Ruw4Nb4sHdsZPXc4LA8SnpENYHDQH3ycHRZ9M-ZqRYwYg0CNR4IOfM85wgisLwZ5gNDubYb9Vx1aDB9xdj5SHhiD810UTdYs62wdvQZko/s800/rumjumbie4497.jpg", "comment_count": 1 }, { "title": "151 swizzle", "url": "https://cocktailvirgin.blogspot.com/2019/06/151-swizzle.html", "published": "2019-06-04T08:00:00.000-04:00", "updated": "2019-06-04T08:00:07.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Tony Ramos", "source": "Grog Log", "year": null }, "categories": [ "bitters (Angostura)", "herbsainte", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Lemon Hart or Hamilton's Demerara 151 Proof Rum (Lemon Hart 151)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1 dash Angostura Bitters", "6 drop Pernod or Herbsaint (St. George Absinthe)" ], "instructions": null, "body_text": "1 1/2 oz Lemon Hart or Hamilton's Demerara 151 Proof Rum (Lemon Hart 151)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\n6 drop Pernod or Herbsaint (St. George Absinthe)\nFlash blend with 8 oz crushed ice for 5 seconds, and pour into a flared metal Swizzle cup (build in a Julep cup, fill with crushed ice, and swizzle to mix and chill). Garnish with a cinnamon stick and freshly grated nutmeg.\nTwo Tuesdays ago, I met the call for the 151 Swizzle Challenge. The challenge was the rebirth of a series started by\nInstagrammer\nEl Nova\nthat fizzled out at the end of 2015, and he described this year's inaugural event as, \"Here's the first challenge of 2019. The 151 Swizzle Challenge... The rules are simple. Make a 151 Swizzle using the original recipe or come up with your own mix. Hashtag it, post it up, but most of all make your swizzle shine. Cheers and good luck!\" Since I had never had the original, I started with Don the Beachcomber's recipe (attributed to his bartender Tony Ramos) that Beachbum Berry shared in the\nGrog Log\nand\nRemixed\nbooks and later on his site, instead of making up my own or delving into the more spice-driven Mai Kai and Tiki-Ti versions. I probably passed over this recipe on numerous occasions for fear that the drink would come across as too hot, but it was time to experience it first hand. For the rum, I made use of an older Lemon Hart 151 rum circa 2012, and I utilized a swizzle stick to mix the drink instead of a blender.\nThe 151 Swizzle's garnishes offered up much of the nose with cinnamon and woody spice aromas. Next, lime and the rum's caramel mingled on the sip, and the swallow came through with rum, cherry wood, allspice, and anise flavors. While I was expecting the sip to be rather potent, the dilution through swizzling tamed this into a relatively easy to drink number (albeit with a surprising 2.8 oz equivalent of 80 proof spirit).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmTJC39HyEdpjIUqprckfzFlVxKYFe3sQQIGVSRqlAeOQjEWSR-cFXQ8Bwh5TKmur3zp7Ts50fE_EdC_gz6NtiLYbVOeJQGZ5uj5XsR6FsAvclWHaUKctvxIF_qiOQzM3j6QuXtkqFFkD/s320/151swizzle4500.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmTJC39HyEdpjIUqprckfzFlVxKYFe3sQQIGVSRqlAeOQjEWSR-cFXQ8Bwh5TKmur3zp7Ts50fE_EdC_gz6NtiLYbVOeJQGZ5uj5XsR6FsAvclWHaUKctvxIF_qiOQzM3j6QuXtkqFFkD/s800/151swizzle4500.jpg", "comment_count": 0 }, { "title": "wicked behavior", "url": "https://cocktailvirgin.blogspot.com/2019/06/wicked-behavior.html", "published": "2019-06-05T08:00:00.000-04:00", "updated": "2019-06-05T08:00:04.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ariana Vitale", "source": "Imbibe Magazine / Rider", "year": null }, "categories": [ "aperol", "honey", "lemon juice", "pineapple juice", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Granddad Bonded)", "3/4 oz Pineapple Juice", "1/4 oz Elderflower Liqueur (St. Elder)", "1/4 oz Aperol", "1/4 oz Honey Syrup", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an optional dehydrated pineapple slice (omit).", "body_text": "1 1/2 oz Bourbon (Old Granddad Bonded)\n3/4 oz Pineapple Juice\n1/4 oz Elderflower Liqueur (St. Elder)\n1/4 oz Aperol\n1/4 oz Honey Syrup\n1/4 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with an optional dehydrated pineapple slice (omit).\nTwo Wednesdays ago, I decided to make the Wicked Behavior that was published in\nImbibe Magazine\n; this Whiskey Sour of sorts was crafted by Ariana Vitale at Rider in Seattle. In the glass, the Wicked Behavior offered up a Bourbon, honey, and floral nose. Next, pineapple and orange filled the sip, and the swallow gave forth whiskey, bitter, and floral flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOD4TbuELATFOGCoMvAb25BBp8YexrSAhqCb8DhrMCkF0QcsNeyhXiAL_aoDUXZ-sILs83xET2tTk84T8iv8RVItKp-HsXrLvX23De5I6eejKbgT6QPBgn1zXJq0Bl6kZq4pEFY_mM1IkB/s320/wickedbehavior4502.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOD4TbuELATFOGCoMvAb25BBp8YexrSAhqCb8DhrMCkF0QcsNeyhXiAL_aoDUXZ-sILs83xET2tTk84T8iv8RVItKp-HsXrLvX23De5I6eejKbgT6QPBgn1zXJq0Bl6kZq4pEFY_mM1IkB/s800/wickedbehavior4502.jpg", "comment_count": 0 }, { "title": "no vermouth in duluth", "url": "https://cocktailvirgin.blogspot.com/2019/06/no-vermouth-in-duluth.html", "published": "2019-06-06T08:00:00.000-04:00", "updated": "2019-06-06T08:00:02.733-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Sam Mattenson", "source": "Porchlight", "year": null }, "categories": [ "bitters (orange)", "bitters (Peychaud's)", "lime juice", "pineapple syrup", "sherry" ], "ingredients": [ "1 1/2 oz Fino Sherry (Lustau)", "3/4 oz Oloroso Sherry (Lustau)", "1/2 oz Lime Juice", "1/2 oz Pineapple Syrup", "1 dash Regan's Orange Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a Highball glass, fill with crushed ice, and garnish with a mint sprig.", "body_text": "1 1/2 oz Fino Sherry (Lustau)\n3/4 oz Oloroso Sherry (Lustau)\n1/2 oz Lime Juice\n1/2 oz Pineapple Syrup\n1 dash Regan's Orange Bitters\n1 dash Peychaud's Bitters\nShake with ice, strain into a Highball glass, fill with crushed ice, and garnish with a mint sprig.\nTwo Thursdays ago, I returned to\nImbibe Magazine\nto make a year old recipe called No Vermouth in Duluth. I had skipped over Sam Mattenson's recipe that he crafted at Porchlight in Manhattan since I had lacked Fino sherry in my collection until a few months ago, and now it was time to make this Sherry Cobbler riff (even if I would describe it more as a Sherry Fix given the pineapple syrup). Once assembled, the No Vermouth in Duluth's nose was dominated by the freshly picked mint sprig. Next, lime and grape on the sip slid into nutty, savory, and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvx2o2fXXnGkJKnXi58oW4mszmxBPGMWYmaOqPlZCIuRNP5BI8wjQBEqdF-t7Re0ghWYqYkD4ne7W-Cc2twSRPEmkmkI5gPw0YReDpufdkeQJzEygsEKFc17VK9uknCESDLlRVQP2JlA2/s320/novermouth4505.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvx2o2fXXnGkJKnXi58oW4mszmxBPGMWYmaOqPlZCIuRNP5BI8wjQBEqdF-t7Re0ghWYqYkD4ne7W-Cc2twSRPEmkmkI5gPw0YReDpufdkeQJzEygsEKFc17VK9uknCESDLlRVQP2JlA2/s800/novermouth4505.jpg", "comment_count": 0 }, { "title": "don's special 151 swizzle", "url": "https://cocktailvirgin.blogspot.com/2019/06/dons-special-151-swizzle.html", "published": "2019-06-07T08:00:00.000-04:00", "updated": "2019-06-07T08:00:10.352-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "honey", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Puerto Rican 151 Rum (Don Q)", "1/2 oz Lime Juice", "1/4 oz Passion Fruit Syrup", "1/4 oz Honey Syrup", "1 dash Peychaud's Bitters" ], "instructions": "Build in a tall glass, fill with ice, swizzle to mix and chill, and garnish with a mint sprig. Sub another mild Caribbean 151 rum if Puerto Rican 151 is not in your inventory.", "body_text": "1 1/2 oz Puerto Rican 151 Rum (Don Q)\n1/2 oz Lime Juice\n1/4 oz Passion Fruit Syrup\n1/4 oz Honey Syrup\n1 dash Peychaud's Bitters\nBuild in a tall glass, fill with ice, swizzle to mix and chill, and garnish with a mint sprig. Sub another mild Caribbean 151 rum if Puerto Rican 151 is not in your inventory.\nIn thinking about the 151 Swizzle Challenge, I decided to craft my own after making the mid-century classic recipe. In contemplating a sweetener, I bandied about ideas of coffee liqueur, crème de cacao, Benedictine, and passion fruit syrup. Andrea seemed to like the passion fruit idea, and I took the passion fruit and honey syrup combination from\nDon's Special Daiquiri\nalong with its Puerto Rican rum to combine into Don's 151 Swizzle. For bitters, I merged the anise of the Herbsaint and with the drying power of Angostura in the original, and I selected Peychaud's. It turns out that the combination bears some resemblance to Beachbum Berry's Hart of Darkness albeit with a different rum, lemon in addition to lime, some soda water, and no bitters or garnish.\nDon's Special 151 Swizzle proffered mint and passion fruit notes to the nose. Next, lime mingled with honey on the sip, and the swallow showcased rum, passion fruit, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncRayPk6Vvkc_GR-fIk4JKbwBAKF8j9jBsbYK0mMyR0j4DzliKthijUJ0ZgfROnEi4SnAAxX0_7dXVDckq6HtRcGMRDhiktr2i5Hty8fQQgbqjgGuzNF0YOxWFU9tzoyd03I7W_xCIYmK/s320/donsspecial151swiz4506.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncRayPk6Vvkc_GR-fIk4JKbwBAKF8j9jBsbYK0mMyR0j4DzliKthijUJ0ZgfROnEi4SnAAxX0_7dXVDckq6HtRcGMRDhiktr2i5Hty8fQQgbqjgGuzNF0YOxWFU9tzoyd03I7W_xCIYmK/s800/donsspecial151swiz4506.jpg", "comment_count": 0 }, { "title": ":: we've all got to start somewhere ::", "url": "https://cocktailvirgin.blogspot.com/2019/06/weve-all-got-to-start-somewhere.html", "published": "2019-06-07T10:00:00.000-04:00", "updated": "2019-07-14T10:24:37.677-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National blog in May 2019.\nThe recent USBG Northeast Regional Conference in New Haven brought up an amusing personal anecdote about the city in regards to drinking. I grew up nearby in Milford, CT, and throughout high school, I was never part of the drinking culture due to my mom being rather strict and the threats of punishment too severe. During the summers, I worked at a day camp, and for my 18th birthday, two of the older counselors decided to take me out on the town in New Haven a month or so before I left for college. One of the early stops on the adventure was at the Vietnam Memorial in New Haven Harbor. There, one of the guys brought out Peachtree Schnapps, orange juice, and convenience store wax paper cups. Overlooking Long Island Sound, I had my first mixed drink – a Fuzzy Navel of all things.\nThroughout college, I mostly stuck to beer with some forays into wine and occasionally a punch if that was what the only thing available at a party. But my vocabulary regarding asking for mixed drinks was not developed in the least. After college, I soon learned that requesting a Sour was not too bad, and Amaretto Sours went down pretty easily (even if they are more likely to give you a sugar high over getting you inebriated). Moreover, bartenders did not seem to mind making them especially when Sour Mix came in a bottle or was off the soda gun. When I fell into the Boston club scene, I learned that the main bartender at one place had several drinks that people requested with interesting names like the Mind Eraser or Red Death that she enjoyed making. While the components of the former were known, the latter was a well-kept mystery. One night, I ran into one of the sales reps who used to visit me at work (a non-restaurant job), and he offered to buy me a drink. It was phrased to suggest a mixed drink instead of a beer, and I panicked and asked him to get me a Red Death. He replied, “A what? No, I’ll buy it for you but I just want to know what’s in it.” I replied, “I don't know, it’s red, it’s strong, and everyone orders them from Terri the bartender.” At that point, I realized that I needed a more business appropriate drink.\nI decided that I needed to learn how to drink a Manhattan. It was probably more Tom Waits songs than Charles Bukowski books that steered me in that direction, but somehow I knew that this was going to be my drink. So the next time that a friend inquired if he could buy me a mixed drink, I asked the bartender for a Manhattan. I remember freezing when she countered, “What whiskey?” I had no clue that I needed to be so specific. After a moment, I unfroze and unsurely blurted out, “Maker’s Mark,” and then turned to my older, wiser friend - “I did alright?” He agreed and said that it was indeed a whiskey and in fact a good one to make a Manhattan with. Luckily, the bartender did not ask me a litany of other questions using terms that I did not know at the time like, “Up or on the rocks?” Given my sweet tooth at the time, “A cherry or a twist?” would have been a no-brainer, but this was certainly uncharted territory, and I was learning the hard way – through figuring out how not to embarrass myself instead of being guided by the bartender or a friend.\nI used this sense of confusion later when I became a bartender to alleviate stress in a guest by giving them an easy out. With a Martini, the questions could be numerous like gin or vodka? What brand? Olive brine or vermouth? How dirty or dry? Shaken or stirred? Up or on the rocks? Olives or twist? If I noted any lack of confidence, I would quickly suggest before all of the questions began, “I rather enjoy my Martinis with two parts of Beefeater to one part of dry vermouth with orange bitters and a lemon twist in a cocktail glass, but I can make it which ever way you’d like.” All of the sudden, taking an order was an act of empathy instead of merely commerce, and on the upside, drink orders came more quickly since the guest did not hem and haw over the confusing possibilities. Plus, if the guests opted for my way, they learned to drink better in my eyes.\nI have been taught a lot about not embarrassing a guest when cutting them off and trying to get them to leave, but it is rare that I hear or read anything about how to get a drink order out as an act of compassion. All too often we expect our drinkers to know what they would like from experience, but even that can keep them in their liquidy ruts. However, when they do not know, it can be panicky – especially if they are on a date, with business associates, or with others whom they need to impress. And plenty are sensitive enough that the act of being confused alone is something that can sour the evening. While some of the rougher sort will just bark out, “Just make the darned drink!” to avoid the questions, the quieter sort might feel less welcomed by the questions. Getting a verbal drink order out of a guest can and should be an exercise in benevolence. Even on drink menus, all too often novices (whether to imbibing in general or to craft cocktails specifically) freeze up by obscure drink terms and ingredients. Learning to talk about menu items in a few simple words can guide them out of this maze; even carefully constructing the menu will not work with every guest, but it certainly will help.\nAs the craft cocktail renaissance hits its second or third wave, we have become too used to the guest who does not want their Negroni as an equal parts drink and inquires what vermouths the bar carries to best make their target flavor profile. Thus, we have come to anticipate advanced knowledge in our guests, and we can forget that many times some one is just there to be with their friends and has not figured out the exact verbiage or even drink styles that suit them. Be aware, and be the guide.\nWhile I never made it out to the monument in New Haven Harbor that weekend to relive my youth, that weekend I did win a bottle of Crown Royal Peach in a raffle. One of my USBG chapter mates commented that I could at least have a peachy New Haven memory whenever I wanted now. A sip would definitely harken back to the days when the biggest decision was - “yes or no?” instead of the more stressful “What do you want?” and “How you want it?” Remember that what is in the glass should be a non-stressful decision, for it is not necessarily why they are even gathering that evening. Cheers to drinking better, but remember the road that took you there!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRo4fQvGNnAg-B4vCPqeXA3EzannDEN4XmXZDKOEKOdlnQXIOqRhTvjKuaklKtHM930mLpLJOgBntejlJPATTJRxNEmFnvT0mLR-RqgfLXlEaxJBqdit0pgWbgruVy7WijDoTWJGtR5yF/s320/fiftyfifty001.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRo4fQvGNnAg-B4vCPqeXA3EzannDEN4XmXZDKOEKOdlnQXIOqRhTvjKuaklKtHM930mLpLJOgBntejlJPATTJRxNEmFnvT0mLR-RqgfLXlEaxJBqdit0pgWbgruVy7WijDoTWJGtR5yF/s800/fiftyfifty001.jpg", "comment_count": 0 }, { "title": "milo", "url": "https://cocktailvirgin.blogspot.com/2019/06/milo.html", "published": "2019-06-08T08:00:00.000-04:00", "updated": "2019-06-08T08:00:04.841-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "grenadine", "rum", "vermouth (dry)" ], "ingredients": [ "2/3 Bacardi (1 3/4 oz Privateer Silver + 1/4 oz Rhum Clement Agricole)", "2 dash French Vermouth (3/4 oz Noilly Prat Dry)", "2 dash Grenadine (1/4 oz)", "1 dash Ojen Bitters (20 drop St. George Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a grapefruit twist.", "body_text": "2/3 Bacardi (1 3/4 oz Privateer Silver + 1/4 oz Rhum Clement Agricole)\n2 dash French Vermouth (3/4 oz Noilly Prat Dry)\n2 dash Grenadine (1/4 oz)\n1 dash Ojen Bitters (20 drop St. George Absinthe)\nStir with ice and strain into a cocktail glass; I added a grapefruit twist.\nTwo Saturdays ago, I reached for\nPioneers of Mixing at Elite Bars: 1903-1933\nafter dinner. There in the rum section was the Milo that reminded me of the Atta Boy from the\nSavoy Cocktail Book\nbut with rum and a dash of absinthe in place of the gin (or like\nPioneers'\nCuban\nwith rum instead of gin and Maraschino). Once built, the Milo proffered grapefruit oil over grassy rum and berry notes to the nose. Next, cherry and white wine elements on the sip gave way to grassy rum, cherry, and pomegranate flavors on the swallow with an herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOSxmdSAPnS4s5fXYVV1UXQ0i0G4noI0AT4Lm7Yle_EBX9JiNgE5GOFAb_sShSHve5SXQ8tF2mSxIdWmjnSuyOsBfX5VXL5y0R1_hY8_a7iEzwKeHojXUxIbPHyU1fxR14e7TQ27_m7aC/s320/milo4509.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOSxmdSAPnS4s5fXYVV1UXQ0i0G4noI0AT4Lm7Yle_EBX9JiNgE5GOFAb_sShSHve5SXQ8tF2mSxIdWmjnSuyOsBfX5VXL5y0R1_hY8_a7iEzwKeHojXUxIbPHyU1fxR14e7TQ27_m7aC/s800/milo4509.jpg", "comment_count": 0 }, { "title": "daiquiri menta", "url": "https://cocktailvirgin.blogspot.com/2019/06/daiquiri-menta.html", "published": "2019-06-09T08:00:00.000-04:00", "updated": "2020-02-22T19:11:51.725-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Nick Detrich and Chris Hannah", "source": "Manolito", "year": null }, "categories": [ "creme de menthe", "lime juice", "rum (white)", "sugar" ], "ingredients": [ "2 oz White Rum (Privateer Silver)", "3/4 oz Lime Juice", "2 tsp Sugar (Florida Crystals)", "1/4 oz Crème de Menthe (Tempus Fugit)", "5-6 leaf Mint", "10 oz Crushed Ice" ], "instructions": "Combine all but the rum in a blender and blend on low. Add rum, blend until smooth, and pour into a large Martini glass or go-cup (stemmed water glass). Garnish with a mint sprig.", "body_text": "2 oz White Rum (Privateer Silver)\n3/4 oz Lime Juice\n2 tsp Sugar (Florida Crystals)\n1/4 oz Crème de Menthe (Tempus Fugit)\n5-6 leaf Mint\n10 oz Crushed Ice\nCombine all but the rum in a blender and blend on low. Add rum, blend until smooth, and pour into a large Martini glass or go-cup (stemmed water glass). Garnish with a mint sprig.\nTwo Sundays ago for Andrea's birthday, she requested a blender drink to christen our new Vitamix blender. Since I ran out of oranges and could not make the Pearl Diver that night, I remembered a blender drink that I had spotted in\nPunch\ncalled the Daiquiri Menta. The recipe was crafted by Nick Detrich and Chris Hannah at their new Cuban-inspired spot, Manolito in New Orleans, and the blending with mint leaves reminded me of the\nMissionary's Downfall\n.\nOnce prepared, the Daiquiri Menta was all about the mint on the nose. Next, lime on the sip slid into rum and more mint on the swallow with a herbal chlorophyll bitterness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGggaVi4pomSBY2CUD7W0LvCH9yayYsp3-mvpEQINbYbqRjkxN-qOFXY3aYv0Npksyr4_cCTeEv5_mDgw8x378HnXD01ZyYcjGo8YM1_bs0PWLp2y_SzQ5GfJQXUF_sEC95_whj0DHtqs7/s320/daiquirimenta4512.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGggaVi4pomSBY2CUD7W0LvCH9yayYsp3-mvpEQINbYbqRjkxN-qOFXY3aYv0Npksyr4_cCTeEv5_mDgw8x378HnXD01ZyYcjGo8YM1_bs0PWLp2y_SzQ5GfJQXUF_sEC95_whj0DHtqs7/s800/daiquirimenta4512.jpg", "comment_count": 0 }, { "title": "sensation", "url": "https://cocktailvirgin.blogspot.com/2019/06/sensation.html", "published": "2019-06-10T08:00:00.000-04:00", "updated": "2019-06-10T08:00:05.581-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "gin", "lemon juice", "maraschino" ], "ingredients": [ "3/4 Dry Gin (2 oz Beefeater)", "1/4 Lemon Juice (3/4 oz)", "3 dash Maraschino (1/2 oz Luxardo + 1/4 oz Simple Syrup)", "3 sprig Mint (6 leaf)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a floated mint leaf garnish.", "body_text": "3/4 Dry Gin (2 oz Beefeater)\n1/4 Lemon Juice (3/4 oz)\n3 dash Maraschino (1/2 oz Luxardo + 1/4 oz Simple Syrup)\n3 sprig Mint (6 leaf)\nShake with ice and strain into a cocktail glass; I added a floated mint leaf garnish.\nTwo Mondays ago, I turned to the 1930\nSavoy Cocktail Book\nafter a long time away from its pages. There, I spotted the Sensation that was like a crème de violette-less\nAviation\n, a lemon for grapefruit\nSeventh Heaven\n, and a\nSouthside\nwith Maraschino as the sweetener. I was served a Genever variation, the\nNew Sensation\nat Bergamot, but I had never had the gin classic.\nThe Sensation offered up minty, nutty cherry, and pine notes to the nose. Next, lemon and a hint of cherry on the sip became gin and nutty cherry flavors on the swallow with a minty herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbBrHFejHjz7idqoeo8saR3p9q0xvxieTerRkiO9iGpMxYtsl4ZLqbkiWAQFDfvNI1uSuSujJ7tc94Ct61YsoGy1gYOIkjSJI6UHhCkOPYK46b93NRKWrENVtb9gtzTuOCX1ETiXXFO-w/s320/sensation4514.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbBrHFejHjz7idqoeo8saR3p9q0xvxieTerRkiO9iGpMxYtsl4ZLqbkiWAQFDfvNI1uSuSujJ7tc94Ct61YsoGy1gYOIkjSJI6UHhCkOPYK46b93NRKWrENVtb9gtzTuOCX1ETiXXFO-w/s800/sensation4514.jpg", "comment_count": 0 }, { "title": "heartbreaker coffee house", "url": "https://cocktailvirgin.blogspot.com/2019/06/heartbreaker-coffee-house.html", "published": "2019-06-11T08:00:00.000-04:00", "updated": "2019-06-11T08:00:01.481-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Michael Madrusan and Zara Young", "source": "A Spot at the Bar", "year": null }, "categories": [ "bitters (orange)", "kahlua", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Lunazul Blanco)", "3/4 oz Coffee Liqueur (3/4 oz Copper & Kings Destillaire + 1/8 oz Simple Syrup)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Build in a rocks glass, add ice, and stir. Garnish with a lemon twist.", "body_text": "1 1/2 oz Tequila (Lunazul Blanco)\n3/4 oz Coffee Liqueur (3/4 oz Copper & Kings Destillaire + 1/8 oz Simple Syrup)\n2 dash Orange Bitters (Regan's)\nBuild in a rocks glass, add ice, and stir. Garnish with a lemon twist.\nTwo Tuesdays ago, I began my evening's cocktail search with Michael Madrusan and Zara Young's\nA Spot at the Bar\nbook. There, I spied the Heartbreaker Coffee House that came across like a tequila\nRevolver\n. The recipe would also give me a chance to try the sample of Copper & King's new coffee liqueur. On its own, the liqueur shared a brandy and coffee aroma that led into medium roast flavors and a brandy finish. Overall, rather delightful but a bit drier than other coffee liqueurs such as Kahlua and Ristretto; therefore, some additional sweetener will need to be added to use it as a substitute. Perhaps the intention was an after dinner cordial to be drank on its own for the sweetness is perfect for that purpose and the flavor has me coming back for more.\nThe Heartbreaker Coffee House gave forth lemon, roasted coffee, and agave aromas to the nose. Next, the roast filled the sip and preceded the tequila and coffee swallow with a vegetal agave finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5dj9VoHikQyWqcIP98pjhoqBIlvPLh66JXFBq6wyj32zU5TD4K4y3UoP73ehdLB6enHtNeTFLFl4sZFsarSDAsbOi-LU25bK5MT8c7wcskoFUdmQHiPb5q5BmYAB5r3_KCGpymX-4w9p/s320/heartbreaker4515.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5dj9VoHikQyWqcIP98pjhoqBIlvPLh66JXFBq6wyj32zU5TD4K4y3UoP73ehdLB6enHtNeTFLFl4sZFsarSDAsbOi-LU25bK5MT8c7wcskoFUdmQHiPb5q5BmYAB5r3_KCGpymX-4w9p/s800/heartbreaker4515.jpg", "comment_count": 0 }, { "title": "good samaritan", "url": "https://cocktailvirgin.blogspot.com/2019/06/good-samaritan.html", "published": "2019-06-12T08:00:00.000-04:00", "updated": "2019-06-12T08:00:08.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Paul Rodgers", "source": "Mash House", "year": null }, "categories": [ "creme de banane", "lemon juice", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (3/4 oz Wild Turkey 101)", "1 oz Amontillado Sherry (3/4 oz Lustau)", "1 oz Giffard Banane du Bresil (3/4 oz)", "1 oz Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice, strain into a rocks glass with ice, and garnish with a dehydrated or fresh lemon wheel (dehydrated).", "body_text": "1 oz Bourbon (3/4 oz Wild Turkey 101)\n1 oz Amontillado Sherry (3/4 oz Lustau)\n1 oz Giffard Banane du Bresil (3/4 oz)\n1 oz Lemon Juice (3/4 oz)\nShake with ice, strain into a rocks glass with ice, and garnish with a dehydrated or fresh lemon wheel (dehydrated).\nFor the cocktail hour on Wednesday night, I selected a recent recipe from\nImbibe Magazine\ncalled the Good Samaritan. The equal parts recipe was crafted by Paul Rodgers at the Mash House in Nashville, and the combination of Amontillado and banana liqueur lured me in for it has worked rather well in the\nPark Genoves Swizzle\n,\nCutlass\n,\nFather's Advice\n, and other drinks. Once shaken and strained, the Good Samaritan helped out with a nutty sherry aroma melding with banana undertones to the nose. Next, lemon and a vague banana note on the sip gave way to Bourbon, rich banana, and nutty grape on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDevqZPyQq6A_h8hAJ86fTd_QziOZnQY_qXyGbSrwerykoUp46Bj7B6L1qVPOjvB521jlW38sA4EmSpvz6oP2lmr_Morc67gFypZOqUzs1zgXP9Hv8u0KEBiCfHD24kT4VZDcSi9y80qn/s320/goodsamaritan4521.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDevqZPyQq6A_h8hAJ86fTd_QziOZnQY_qXyGbSrwerykoUp46Bj7B6L1qVPOjvB521jlW38sA4EmSpvz6oP2lmr_Morc67gFypZOqUzs1zgXP9Hv8u0KEBiCfHD24kT4VZDcSi9y80qn/s800/goodsamaritan4521.jpg", "comment_count": 0 }, { "title": "crazy crossing", "url": "https://cocktailvirgin.blogspot.com/2019/06/crazy-crossing.html", "published": "2019-06-13T08:00:00.000-04:00", "updated": "2019-06-13T08:00:06.426-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "F.G. Hunt", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "curacao", "dubonnet", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "1/2 Plymouth Gin (1 1/2 oz Tanqueray)", "1/4 Noilly Prat Vermouth (3/4 oz NP Dry)", "1/4 Dubonnet (3/4 oz)", "1 dash Maraschino (1/8 oz Luxardo)", "1 dash Van der Hum (1/8 oz) (*)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 Plymouth Gin (1 1/2 oz Tanqueray)\n1/4 Noilly Prat Vermouth (3/4 oz NP Dry)\n1/4 Dubonnet (3/4 oz)\n1 dash Maraschino (1/8 oz Luxardo)\n1 dash Van der Hum (1/8 oz) (*)\nStir with ice and strain into a cocktail glass; I added an orange twist.\n(*) Since this aged brandy-based South African tangerine and spice liqueur is hard to source (I got mine at Julio's Liquors around a decade ago), substitute Amaro Montenegro, Mandarin Napoleon, or perhaps Pierre Ferrand Dry Curaçao.\nTwo Thursdays ago, I returned to the 1937\nCafé Royal Cocktail Book\nto see if there were any glossed over gems. There, I spotted the Crazy Crossing by F.G. Hunt that appeared like Ensslin's\nSubmarine\nwith Maraschino and Van der Hum as dashed modifiers (plus, this one was gin forward opposed to the Submarine being Dubonnet forward). In the glass, the Crazy Crossing provided an orange, cherry, and grape bouquet to the nose. Next, the grape sip gave way to gin, nutty cherry, chocolate, and tangerine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_B8KDdG4FFShN3VUigm_YMZt7KPkWLQfTdarg7MCqCKtwIb4OoRUkocCdsFktarb1yXGjETpnKARK-KRMgskpXsP47_I5Yiiju4LlpLHmZcAvvQsVcWnNbXDam48abHMxAwxXsV5IT9tF/s320/crazycrossing4524.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_B8KDdG4FFShN3VUigm_YMZt7KPkWLQfTdarg7MCqCKtwIb4OoRUkocCdsFktarb1yXGjETpnKARK-KRMgskpXsP47_I5Yiiju4LlpLHmZcAvvQsVcWnNbXDam48abHMxAwxXsV5IT9tF/s800/crazycrossing4524.jpg", "comment_count": 0 }, { "title": "beachcomber's gold (hollywood)", "url": "https://cocktailvirgin.blogspot.com/2019/06/beachcombers-gold-hollywood.html", "published": "2019-06-14T08:00:00.000-04:00", "updated": "2019-06-14T08:00:00.757-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "blend", "attribution": { "creator": "Dick Santiago", "source": "Don the Beachcomber", "year": 1937 }, "categories": [ "absinthe", "lime juice", "orgeat", "rum", "simple syrup" ], "ingredients": [ "1 oz Gold Puerto Rican Rum (Don Q Añejo)", "1/4 oz Dark Jamaican Rum (Coruba)", "1/4 oz Gold Jamaican Rum (Smith & Cross)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup (1/2 oz Orgeat)", "4 drop Almond Extract (utilize orgeat as above)", "6 drop Pernod (St. George Absinthe)" ], "instructions": "Blend with 2 oz crushed ice and strain into a coupe with an ice shell (shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with an ice shell, mint, and honeysuckles).", "body_text": "1 oz Gold Puerto Rican Rum (Don Q Añejo)\n1/4 oz Dark Jamaican Rum (Coruba)\n1/4 oz Gold Jamaican Rum (Smith & Cross)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup (1/2 oz Orgeat)\n4 drop Almond Extract (utilize orgeat as above)\n6 drop Pernod (St. George Absinthe)\nBlend with 2 oz crushed ice and strain into a coupe with an ice shell (shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with an ice shell, mint, and honeysuckles).\nTwo Fridays ago, I honored the call for the\nInstagram\n-based Beachcomber's Gold Challenge after having participated in the previous week's\n151 Swizzle Challenge\n. For recipes, I found that Beachbum Berry's\nRemixed\ncontained three different Beachcomber's Gold recipes all sourced from Don the Beachcomber establishments. The one I selected was the oldest from Dick Santiago's 1937 notebook that Santiago assembled as the head waiter at the Hollywood location, and this same recipe was found in a 1950s notebook from a Palm Springs location. In terms of technique, I have always had a problem with the making the shell in a coupe glass and nudging it over to keep building it instructions that Berry recommended as I mentioned in the\nAku Aku Gold Cup\npost. For that drink, I utilized a hand juicer to force the crushed ice into the proper shape. For this one, I opted for building it in a cheaper julep strainer, pressing it together with another strainer to force the shape, freezing it, and then squeezing the strainer's metal until the shell separated (my more solid ones such as the Cocktail Kingdom brand were not bendable and did not work here). While I was able to make a few attractive ones, I was unable to attach the shell to a glass very well (I believe that I had matched the shell to the perfect glass in the Aku Aku Gold Cup to keep it in place). Therefore, I opted for the crushed ice-filled rocks glass route that the Devil's Reef bar utilizes to solve the dilemma. For speed, the hand juicer technique works the best since it does not require a freezing step (although it helps to retain its form).\nThis Beachcomber's Gold version proffered minty, floral, and almond aromas. Next, a creamy lime sip receded into a funky rum, nutty, and hint of spice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfnLe9k4_wLXqyetSgd9DmrN-CLX0PERjZv6Nu5SsvD3OxKoBTRk2cY1TIpHgcLmY6BljjBZh4dTntqloxExPtSq3wnUcZByueSp3ET7NXsg27m13I9A2TsIgko82whLrW72tCVc7yQnu/s320/beachcombergold_a4526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfnLe9k4_wLXqyetSgd9DmrN-CLX0PERjZv6Nu5SsvD3OxKoBTRk2cY1TIpHgcLmY6BljjBZh4dTntqloxExPtSq3wnUcZByueSp3ET7NXsg27m13I9A2TsIgko82whLrW72tCVc7yQnu/s800/beachcombergold_a4526.jpg", "comment_count": 0 }, { "title": "beachcomber's gold (chicago)", "url": "https://cocktailvirgin.blogspot.com/2019/06/beachcombers-gold-chicago.html", "published": "2019-06-15T08:00:00.000-04:00", "updated": "2019-06-15T08:00:04.045-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "blend", "attribution": { "creator": null, "source": "Don the Beachcomber", "year": 1970 }, "categories": [ "absinthe", "bitters (Angostura)", "rum", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Light Puerto Rican Rum (Havana Club 7 Year)", "1/2 oz French Vermouth (Noilly Prat Dry)", "1/2 oz Italian Vermouth (Martini Gran Lusso Sweet)", "1 dash Angostura Bitters", "6 drop Pernod (St. George Absinthe)" ], "instructions": "Blend with 2 oz crushed ice and fine strain (shake with ice and strain) into a cocktail coupe with an ice shell hood. I added a lemon twist garnish.", "body_text": "1 1/2 oz Light Puerto Rican Rum (Havana Club 7 Year)\n1/2 oz French Vermouth (Noilly Prat Dry)\n1/2 oz Italian Vermouth (Martini Gran Lusso Sweet)\n1 dash Angostura Bitters\n6 drop Pernod (St. George Absinthe)\nBlend with 2 oz crushed ice and fine strain (shake with ice and strain) into a cocktail coupe with an ice shell hood. I added a lemon twist garnish.\nSince I still had an ice shell left over from making the 1930s Beachcomber's Gold the night before, I decided to make one of the of newer recipes from Beachbum Berry's\nRemixed\nbook. The 1980s one required passion fruit nectar that I lacked, but the 1970s one was a Perfect Rum Manhattan with 6 drops of Pernod in the mix that was perfectly do-able. The drink was served at the Chicago Don the Beachcomber in the early 1970s, and I eschewed the blending for a shake step. Also, to attached the ice shell to the glass, I laid the coupe on its side, set the shell inside, dropped cold water at the interface, and allowed it to freeze. The technique was indeed effective for several minutes before it slid off.\nThis Beachcomber's Gold donated a dark rum and bright lemon oil aroma. Next, a semi-dry grape sip transitioned into an aged rum, grape, clove, allspice, and anise swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFA6LY-xH8HNo0aJHzyo7cLdb-vZAH9iWxc0B-WdOdgcMmFHYV6GBBBs9bkcGCA4rvSzMDm5OoCWnuOZ-9Zv8B5n332auAu6Owwoun2C4GNQ5GIH4agNMEYo3Lt18LZiY5RVXhxv_KDCf7/s320/beachcombergold_b4528.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFA6LY-xH8HNo0aJHzyo7cLdb-vZAH9iWxc0B-WdOdgcMmFHYV6GBBBs9bkcGCA4rvSzMDm5OoCWnuOZ-9Zv8B5n332auAu6Owwoun2C4GNQ5GIH4agNMEYo3Lt18LZiY5RVXhxv_KDCf7/s800/beachcombergold_b4528.jpg", "comment_count": 0 }, { "title": "pearl diver's punch", "url": "https://cocktailvirgin.blogspot.com/2019/06/pearl-divers-punch.html", "published": "2019-06-16T08:00:00.000-04:00", "updated": "2019-06-16T08:00:59.481-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "blend", "attribution": { "creator": "Don the Beachcomber", "source": "Don the Beachcomber restaurant", "year": 1937 }, "categories": [ "falernum", "lime juice", "orange juice", "pimento dram", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Gold Puerto Rican Rum (Don Q Añejo)", "3/4 oz Demerara Rum (El Dorado 5 Year)", "1/2 oz Gold Jamaican Rum (Appleton Select)", "1 oz Orange Juice", "3/4 oz Lime Juice", "3/4 oz Pearl Diver's Mix (*)", "1 tsp Falernum (Velvet)", "6 oz Crushed Ice" ], "instructions": "Blend everything but the ice, add the ice, and blend for 20 seconds. Pour into a Pilsner glass (Tiki mug) and fill with crushed ice.", "body_text": "1 1/2 oz Gold Puerto Rican Rum (Don Q Añejo)\n3/4 oz Demerara Rum (El Dorado 5 Year)\n1/2 oz Gold Jamaican Rum (Appleton Select)\n1 oz Orange Juice\n3/4 oz Lime Juice\n3/4 oz Pearl Diver's Mix (*)\n1 tsp Falernum (Velvet)\n6 oz Crushed Ice\nBlend everything but the ice, add the ice, and blend for 20 seconds. Pour into a Pilsner glass (Tiki mug) and fill with crushed ice.\n(*) 1 oz softened sweet butter, 1 oz honey, 1 tsp cinnamon syrup, 1/2 tsp vanilla syrup, 1/2 tsp allspice dram (Hamilton's).\nThe blender drink that I wanted to make a week before for Andrea's birthday was the Pearl Diver's Punch, but I lacked oranges to juice, so I made the Daiquiri Menta instead. With having bought oranges this past week as well as making fresh batches of cinnamon and vanilla syrups, I was ready to tackle this recipe two Sundays ago. I had tried Beachbum Berry's passion fruit riff, the\nPontchartrain Pearl Diver\nat Latitude 29 four years ago, but I had never tasted the original that Berry had published in\nSippin' Safari\nfrom the Don the Beachcomber restaurant circa 1937. Once prepared, the Pearl Diver's Punch gave forth an aged rum nose that seemed to call out for some sort of aromatic garnish; none was specified, so I kept things simple. Next, an orange and lime sip showed off a rich mouthfeel from the butter, and the swallow finished things off with rum, honey, and spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpmDTm4feTu3BvHlHKloj6B4ZYLZSW09SY0uEK5RyVY1B8rb2vrpml4Q1-y9InBf0zPbfLALhi2rWT5jEV74y8khumcKDzJ91Qe_qoTGHwhe0Y6gPmCeB8zqmvvK__hmZWUeNJeB5ROvJ/s320/pearldiverpunch4534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpmDTm4feTu3BvHlHKloj6B4ZYLZSW09SY0uEK5RyVY1B8rb2vrpml4Q1-y9InBf0zPbfLALhi2rWT5jEV74y8khumcKDzJ91Qe_qoTGHwhe0Y6gPmCeB8zqmvvK__hmZWUeNJeB5ROvJ/s800/pearldiverpunch4534.jpg", "comment_count": 0 }, { "title": "chase", "url": "https://cocktailvirgin.blogspot.com/2019/06/chase.html", "published": "2019-06-17T08:00:00.000-04:00", "updated": "2019-06-17T08:00:03.889-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jere Sullivan", "source": "The Drinks of Yesteryear: A Mixology", "year": 1930 }, "categories": [ "dubonnet", "gin", "sherry" ], "ingredients": [ "1/3 Dry Gin (1 oz Beefeater)", "1/3 Dubonnet (1 oz)", "1/3 Dry Sherry (1 oz Lustau Amontillado)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/3 Dry Gin (1 oz Beefeater)\n1/3 Dubonnet (1 oz)\n1/3 Dry Sherry (1 oz Lustau Amontillado)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Mondays ago, I returned to Jere Sullivan's 1930\nThe Drinks of Yesteryear: A Mixology\nto one of the recipes that I had bookmarked called the Chase. The drink was subtitled, \"Authorized by a New Haven merchant -- plagiarized by New York Hotels.\" In the introduction, the author mentioned that he had bartended in New Haven for a while as well as in Boston before Prohibition, so perhaps he was the creator of this Submarine Cocktail-like number. When I asked Andrea whether she wanted this with Fino, Amontillado, or Oloroso, she selected Amontillado to perhaps split the difference. In the glass, the Chase proffered lemon, cherry, raisin, and grape notes to the nose. Next, a plum-like sip led into gin, nutty sherry, blackberry, cherry, and black tea flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZPmE2rWnw0rYc7jCs6gIibVNQa4nJJJHKNnngaTHO-yu3U24SFVJ8gtsyBTeCX54ZiB19qGDfMTtl6oDQxxnjLsUUyXUh4Q7hMa4FKtBdcSWyKJhKRJwzblyJzdLYqSQlWW1SxmScBcD/s320/chase4535.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZPmE2rWnw0rYc7jCs6gIibVNQa4nJJJHKNnngaTHO-yu3U24SFVJ8gtsyBTeCX54ZiB19qGDfMTtl6oDQxxnjLsUUyXUh4Q7hMa4FKtBdcSWyKJhKRJwzblyJzdLYqSQlWW1SxmScBcD/s800/chase4535.jpg", "comment_count": 0 }, { "title": "fluffy ruffles", "url": "https://cocktailvirgin.blogspot.com/2019/06/fluffy-ruffles.html", "published": "2019-06-18T08:00:00.000-04:00", "updated": "2019-06-18T08:00:01.037-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "rum", "vermouth (sweet)" ], "ingredients": [ "1/2 Cuban Rum (1 1/2 oz Diplomatic Reserva Exclusiva)", "1/2 Italian Vermouth (1 1/2 oz Martini Gran Lusso)", "1 rind Lime (1 whole Lime Peel)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Cuban Rum (1 1/2 oz Diplomatic Reserva Exclusiva)\n1/2 Italian Vermouth (1 1/2 oz Martini Gran Lusso)\n1 rind Lime (1 whole Lime Peel)\nShake with ice and strain into a cocktail glass.\nTwo weeks ago on\nReddit\n's cocktails forum, someone had posted the Fluffy Ruffles that they made as a Rum Manhattan garnished with a lime twist. I commented, \"The recipe gains a lift if you use the ones that include a lime peel or shell in the shake with ice. It adds lime notes and bitterness (akin to bitters in a Manhattan) to the drink.\" I tried to find evidence to my having made this drink on my old\nLiveJournal\nor here on the blog, and all I could find was a reference to it in this\npost\n(lamenting how that modern drink book did not have the lime peel/rind in the shake). That book review pointed me to a comment I made in the\nBoulderLibations\nblog back in 2011 where I point the author in the right direction by declaring, \"No, I believe he does mean the peel (rind) which when shaken with ice will extract citrus oils and some bitterness to spice up the drink. Very popular around that time and is a standard in books like the\nLa Florida Cocktail Book\n. There's not supposed to be citrus juice in the drink, but citrus essence akin to lime bitters.\" Actually, the technique dates back to at least 1862 with Jerry Thomas in his\nWhite Lion\n, but that post pointed me to Hugo Ensslin's 1916 recipe which I used to make the drink. I must have made this a decade before (perhaps at my journal/blog transition where a bunch of drinks did not get entered circa 2008), but it was time to do it again. The drink was so memorable that Andrea declared that if she ever got to join LUPEC Boston, her LUPEC name would be Fluffy Ruffles.\nThere's no way around the fact that the drink will look dingy when there is no garnish specified; I saved the similar\nFig Leaf\n(rum, vermouth, lime, Angostura) with a lime twist to distract from that murky red-brown hue. The Fluffy Ruffles itself was named after a popular figure of 1907 -- this \"it\" girl was actually a newspaper comic strip star in line with the Gibson Girl aesthetic. Once prepared, the Fluffy Ruffles was so much more than a basic Rum Manhattan. It greeted the nose with lime and rum aromas that led into a grape and caramel sip. Next, the magic came in with rum, lime oil, and minty herbal notes. The lime itself acted like the bitters here and pushed things into a sharper, minty-herbal, and tropical direction reminiscent of Scott Holliday's\nRude Boy\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlPJEpT-SCq00FyFSfvtKTlFbUTSnmGfOOlgrWI4KvcP9Dug-7H_vPj-XAYzO0grpzLD5hecsBmEHkuywy0DCbyax8SRkAT8qh-rxVpnIXCpyn_bEWAUY-QTlzGxgDUTMm8I2iFTdXeV1/s320/fluffyruffles4538.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlPJEpT-SCq00FyFSfvtKTlFbUTSnmGfOOlgrWI4KvcP9Dug-7H_vPj-XAYzO0grpzLD5hecsBmEHkuywy0DCbyax8SRkAT8qh-rxVpnIXCpyn_bEWAUY-QTlzGxgDUTMm8I2iFTdXeV1/s800/fluffyruffles4538.jpg", "comment_count": 0 }, { "title": "metropole", "url": "https://cocktailvirgin.blogspot.com/2019/06/metropole.html", "published": "2019-06-19T08:00:00.000-04:00", "updated": "2019-06-19T08:00:08.067-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Metropole Hotel", "year": 1895 }, "categories": [ "bitters (orange)", "bitters (Peychaud's)", "brandy", "gum syrup", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Brandy (1 1/2 oz Courvoisier VS Cognac)", "1/2 jigger French Vermouth (1 1/2 oz Noilly Prat Dry)", "2 dash Gum Syrup (2 tsp Simple)", "2 dash Peychaud's Bitters", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1/2 jigger Brandy (1 1/2 oz Courvoisier VS Cognac)\n1/2 jigger French Vermouth (1 1/2 oz Noilly Prat Dry)\n2 dash Gum Syrup (2 tsp Simple)\n2 dash Peychaud's Bitters\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nWhile looking through my old\nLiveJournal\nfor the Fluffy Ruffles, I spotted the Metropole that I made in April 2008 shortly after having read about the drink in David Wondrich's\nImbibe!\nbook as well as on Chuck Taggart's blog. There, I made the somewhat newer 2:1 recipe that Wondrich preferred, but here, I found the older recipe in George Kappeler's 1895\nModern American Drinks\nas the equal parts drink. Wondrich wrote about this version in his\nEsquire Magazine\ncolumn\nwhere he described the Metropole as, \"If drinks were old movie stars, this one would be James Mason. Dark, handsome, suave, a little dry, but deep down a swine. Which is entirely appropriate, considering where it originated.\" The drink was created at the Metropole Hotel sometime between its opening in 1876 and the book's publication in 1895. Located near what became Times Square, the hotel's street-level Café Metropole served all night and gained a seedy reputation (hence, Wondrich's \"swine\" comment) until its demise in 1912 (only a week after one of the regulars got gunned down in front of the café). Kappeler also included the Metropolitan Cocktail which is pretty much the same there save for the bitters being two dashes of Angostura instead of the Peychaud's and orange bitters duo (and not the more modern Metropolitan that is the Cosmo riff with Kurant instead of Citron vodka, of course). The original Metropolitan published in O.H. Byron's 1884\nModern Bartender’s Guide\npreceded the Metropole and called for sweet vermouth instead of dry vermouth plus syrup, so perhaps the café purloined that and switched the vermouth type, bitters, and name slightly.\nI opted for a little more simple syrup than specified which strayed from Wondrich's description of it being \"a little dry,\" for I envisioned this to be a Cognac Sazerac minus the absinthe. In the glass, the Metropole presented a Cognac nose that preceded a semi-sweet and slightly fruity sip. Next, the swallow was a pleasing brandy and cherry anise combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NkaRNbuu8MCzLFRlojJRBfmbZwAXzbm2CEOmwbg1vseG81uBBCuU-EMGllsLtHe0qFo_HT9ruad2nvz2MP3S84gzOPsyC_YXUaggII435krboaGhgT2N1ktqdz9CTijZb4wlQK-F6_FQ/s320/metropole4540.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NkaRNbuu8MCzLFRlojJRBfmbZwAXzbm2CEOmwbg1vseG81uBBCuU-EMGllsLtHe0qFo_HT9ruad2nvz2MP3S84gzOPsyC_YXUaggII435krboaGhgT2N1ktqdz9CTijZb4wlQK-F6_FQ/s800/metropole4540.jpg", "comment_count": 0 }, { "title": "jack rose (ensslin)", "url": "https://cocktailvirgin.blogspot.com/2019/06/jack-rose-ensslin.html", "published": "2019-06-20T08:00:00.000-04:00", "updated": "2019-06-20T08:00:06.742-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "applejack", "grenadine", "lime juice" ], "ingredients": [ "1/2 Applejack (2 oz Laird's Bonded)", "1/2 Grenadine (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lime twist.", "body_text": "1/2 Applejack (2 oz Laird's Bonded)\n1/2 Grenadine (3/4 oz)\nJuice and Rind of 1 Lime (3/4 oz + Peel of 1/2 Lime)\nShake with ice and strain into a cocktail glass; I added a lime twist.\nWhile looking up the\nFluffy Ruffles\nin Hugo Ensslin's 1916\nRecipes for Mixed Drinks\n, I was reminded that his Jack Rose utilized the same shake with a lime rind technique. Jack Rose recipes generally vary by whether lemon or lime are used, but few alter from the trinity of apple brandy, grenadine, and citrus juice. Boston's Jack Rose Society decided in 2005 after trying all of the recipes available to them at the time (this was before the large wave of reprints through Cocktail Kingdom and others) decided that their ideal\nJack Rose\nwould take the lemon route but with a dash of Peychaud's Bitters. Perhaps Ensslin's inclusion of the lime rind to add additional aromatics and bitter elements could be playing the same function as the Peychaud's in the Boston 2005 recipe?\nEnsslin's Jack Rose greeted the nose with apple and lime oil aromas. Next, a lime and berry sip transitioned into apple and pomegranate flavors on the swallow with lime peel notes along with a dryness on the finish. The effect was less stunning as compared the Fluffy Ruffles, but that is understandable since the Fluffy Ruffles completely lacked a juice component, but the lime peel did provide a similar brightness, bitterness, and complexity to the Jack Rose.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYaNgkaBCnfEWfgBl3JIpLC_0_qg9kPbeYkNCeOsDs0lRJHR-h25G5mVSubi7PEqxDeIgEiR1t0cENhXGHFKyEbXezNZQEyKdhlubjCuUoxYlSM4IqR9OTHpN8QOOKl4JthhFEOZh4iBd/s320/jackrose4541.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYaNgkaBCnfEWfgBl3JIpLC_0_qg9kPbeYkNCeOsDs0lRJHR-h25G5mVSubi7PEqxDeIgEiR1t0cENhXGHFKyEbXezNZQEyKdhlubjCuUoxYlSM4IqR9OTHpN8QOOKl4JthhFEOZh4iBd/s800/jackrose4541.jpg", "comment_count": 0 }, { "title": "weep no more", "url": "https://cocktailvirgin.blogspot.com/2019/06/weep-no-more.html", "published": "2019-06-21T08:00:00.000-04:00", "updated": "2019-06-21T08:00:01.912-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "W.C. Whitfield", "source": "Just Cocktails", "year": 1939 }, "categories": [ "cognac", "dubonnet", "lime juice", "maraschino" ], "ingredients": [ "1 jigger Cognac (1 1/2 oz Camus VS)", "1 jigger Dubonnet (1 1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1 jigger Cognac (1 1/2 oz Camus VS)\n1 jigger Dubonnet (1 1/4 oz)\nJuice 1/2 Lime (1/2 oz)\n1 dash Maraschino Liqueur (1/4 oz Luxardo)\nShake with ice and strain into a cocktail glass; I added an orange twist.\nWhile perusing my\nLifeJournal\nearlier in the week, I had marked down a few recipes that were worth revisiting. Two Fridays ago, I decided to remake the Weep No More that I had made in 2008, and I credited the now defunct\nCocktailDB\nsite as the source. Since that site included only a handful of books, I confirmed that the recipe back then was most likely sourced from Stan Jones' 1977\nComplete Barguide\n. I was able to sleuth down the original Weep No More to W.C. Whitfield's 1939\nJust Cocktails\n, and that recipe was a lot lighter on the Maraschino than the Stan Jones' one. Once prepared, the Weep No More greeted the senses with an orange, grape, and nutty cherry bouquet. Next, a semi-dry lime and grape sip led into a Cognac, nutty, and cherry swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljpGhNZje9hwYjGz_wVJdgdiJsLMVCifDvtCryFnCY92H6DSzo0XOi87fBCPr9btUSDqikgZDeiik5ngEuE3hA7UOG55hNdmj_Aapt_3KgkrKrAtWUvcyzWPZggcB9ovnZgd9e5Kb0YL4/s320/weepnomore4544.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljpGhNZje9hwYjGz_wVJdgdiJsLMVCifDvtCryFnCY92H6DSzo0XOi87fBCPr9btUSDqikgZDeiik5ngEuE3hA7UOG55hNdmj_Aapt_3KgkrKrAtWUvcyzWPZggcB9ovnZgd9e5Kb0YL4/s800/weepnomore4544.jpg", "comment_count": 0 }, { "title": "the sherpa", "url": "https://cocktailvirgin.blogspot.com/2019/06/the-sherpa.html", "published": "2019-06-22T08:00:00.000-04:00", "updated": "2019-06-22T08:00:04.837-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Matt Clark", "source": "Dutch Kills", "year": null }, "categories": [ "bitters (orange)", "curacao", "pimento dram", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Granddad Bonded)", "1/4 oz Allspice Dram (Hamilton's)", "1/4 oz Curaçao (Pierre Ferrand)", "2 dash Orange Bitters (Bittercube's \"Most Imaginative\" Bitters with orange, lemon, cassia, corriander, and vanilla)" ], "instructions": "Build in a whiskey glass, add a large ice cube, stir a few times, and garnish with a lemon twist.", "body_text": "2 oz Bourbon (Old Granddad Bonded)\n1/4 oz Allspice Dram (Hamilton's)\n1/4 oz Curaçao (Pierre Ferrand)\n2 dash Orange Bitters (Bittercube's \"Most Imaginative\" Bitters with orange, lemon, cassia, corriander, and vanilla)\nBuild in a whiskey glass, add a large ice cube, stir a few times, and garnish with a lemon twist.\nTwo Saturdays ago, I reached for Sasha Petraske's\nRegarding Cocktails\nbook and spotted the Sherpa. The recipe, crafted by Matt Clark at Dutch Kills, came across like a Bourbon Old Fashioned sweetened with allspice and orange liqueurs akin to the\nFancy Free\nwith perhaps the\nLion's Tail\nas an influence. Once built, the Sherpa guided the nose into lemon and whiskey aromas. Next, malt accented with the liqueurs' body on the sip continued into a Bourbon, orange, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1LlaakdWPIjakRrHyxsl-0C-8EB76MaxwKU_I9DaJeBDDROMTAZ9wDuNKP-gjwwJ2MiYUYXFUcAQzX8XtO16CPzNlLS78HcNkXLYucffMrKIGNOUEGCIsnk6NwVJbnrjHyp9_Wn_24R0/s320/sherpa4545.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1LlaakdWPIjakRrHyxsl-0C-8EB76MaxwKU_I9DaJeBDDROMTAZ9wDuNKP-gjwwJ2MiYUYXFUcAQzX8XtO16CPzNlLS78HcNkXLYucffMrKIGNOUEGCIsnk6NwVJbnrjHyp9_Wn_24R0/s800/sherpa4545.jpg", "comment_count": 0 }, { "title": "south of the border martinez", "url": "https://cocktailvirgin.blogspot.com/2019/06/south-of-border-martinez.html", "published": "2019-06-23T08:00:00.000-04:00", "updated": "2019-06-23T08:00:02.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "bitters (mole)", "maraschino", "tequila", "vermouth (sweet)" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1 oz Sweet Vermouth (Martini Gran Lusso)", "1/4 oz Luxardo Maraschino", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1 oz Sweet Vermouth (Martini Gran Lusso)\n1/4 oz Luxardo Maraschino\n2 dash Chocolate Bitters (Bittermens)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nFor the cocktail hour two Sunday nights ago, I reached for Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\nand spotted the South of the Border Martinez. This agave riff was true to the classic\nMartinez\nrecipe save for the reposado tequila and chocolate bitters substitions; similar agave riffs such as the\nStockyards\nand\nPipe Dream\ntook more liberties. Once mixed, the South of the Border Martinez offered up orange, grape, and agave aromas with a hint of nutty cherry. Next, grape and a touch of cherry on the sip led into tequila and herbal grape on the swallow with a chocolate and nutty cherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccBRadaM3_cO7dd1zVPnsm1i-g80V2NvJoAJaLxM5yPEAWiFsCrx7uMBg5qbF0w7SuHETPil6szZY63Tesy3x8mBzKAtrSCSST-9W3hfsBPNq_nP5dJdryjG66Z3-2MH42KZWW9BmTiMh/s320/southbordermart4548.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccBRadaM3_cO7dd1zVPnsm1i-g80V2NvJoAJaLxM5yPEAWiFsCrx7uMBg5qbF0w7SuHETPil6szZY63Tesy3x8mBzKAtrSCSST-9W3hfsBPNq_nP5dJdryjG66Z3-2MH42KZWW9BmTiMh/s800/southbordermart4548.jpg", "comment_count": 0 }, { "title": "passing deadline", "url": "https://cocktailvirgin.blogspot.com/2019/06/passing-deadline.html", "published": "2019-06-24T08:00:00.000-04:00", "updated": "2019-06-24T08:00:08.103-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Terry Williams", "source": "Anvil", "year": null }, "categories": [ "bitters (Angostura)", "bitters (mole)", "sherry", "simple syrup", "suze", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Granddad Bonded Bourbon", "1/2 oz Cocchi Sweet Vermouth (Martini Gran Lusso)", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Salers Gentiane (Suze)", "1 bsp Turbinado Syrup (Simple)", "1 dash Angostura Bitters", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with freshly grated cinnamon and a cinnamon stick.", "body_text": "1 1/2 oz Old Granddad Bonded Bourbon\n1/2 oz Cocchi Sweet Vermouth (Martini Gran Lusso)\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Salers Gentiane (Suze)\n1 bsp Turbinado Syrup (Simple)\n1 dash Angostura Bitters\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with freshly grated cinnamon and a cinnamon stick.\nTwo Mondays ago, I selected Nico Martini's\nTexas Cocktails\nand spotted the Passing Deadline that I had reserved until I had replaced my Lustau East India Solera Sherry bottle. The recipe was created by\nTerry Williams\nat the Anvil in Houston, and as essentially a Manhattan riff with gentian liqueur, it reminded me a bit of the\nHarry Palmer\n. In the glass, the Passing Deadline offered up cinnamon and Bourbon aromas along with a hint of sherry. Next, malt and grape mingled on the sip, and the swallow paired the Bourbon with the earthy and herbal gentian and finished with chocolate and spice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFf9bMuCtyfnsQcsEfUXPlyRps4aB7q5kai3aAQDL1huOJdhTDQWmB_3qvE9eFPNNLM8W4cohRXwMddgGlIRZzpptZsEhSbkZlUG7PzLjuvV1WfBFc0T6zyuM4FN1IiF2O1moSbAQbgzB/s320/passingdeadline4551.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFf9bMuCtyfnsQcsEfUXPlyRps4aB7q5kai3aAQDL1huOJdhTDQWmB_3qvE9eFPNNLM8W4cohRXwMddgGlIRZzpptZsEhSbkZlUG7PzLjuvV1WfBFc0T6zyuM4FN1IiF2O1moSbAQbgzB/s800/passingdeadline4551.jpg", "comment_count": 1 }, { "title": ":: the stress of being weeded ::", "url": "https://cocktailvirgin.blogspot.com/2019/06/stress-of-being-weeded.html", "published": "2019-06-24T10:00:00.000-04:00", "updated": "2019-07-14T10:23:28.804-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "USBG National blog", "year": 2017 }, "categories": [ "*essay" ], "ingredients": [ "100% is just reality. Do not blame the circumstances, but understand" ], "instructions": null, "body_text": "First published on the USBG National blog in May 2017; slightly adapted version here.\nA few years ago, I entered into a Friday night shift\nknowing that we were down a server due to the new guy not finding our\nplace a fit and no-showing and as a result, the other bartender would be\nworking the private event in the other room. Tack on that it was the\nfirst warm day that our patio was fully set up and there were plenty of\npeople milling around the neighborhood. So not only was the bar\nhalf-staffed, but the restaurant itself was understaffed for the\nevening.\nI played in my head the advice that blogger/bartender Erik Ellestad\nwas given by his boss one night when the other person that was supposed\nto be behind the stick could not make it in. The boss sagely guided Erik\nwith the mindset of, “You’ll probably go down in flames, but the most\nimportant thing is to go down in flames gracefully.” This was relayed in\nErik’s discussion\nof William Boothby’s\nTen Commandments for Bartenders\nin the third commandment of “Always appear pleasant and obliging under all circumstances.”\nIt was not the first time that I have worked that bar half-staffed\nincluding super busy nights such as when Valentine’s Day fell on a\nSaturday this past February, and I have gotten through with the vast\nmajority of guests being understanding of the situation. The events set\nup in the first paragraph were not one of them.\nThe following day, my boss came up to me and told me what a great job\nI have been doing at the bar lately. I replied, “Save for my two star\nYelp review from yesterday.” I explained that I never consider myself\nweeded if I am busy or in fact too busy. That is part of the job and\neventually the drinks will be made, the shift will end, and things will\nreset; moreover, one elder server once told me, “If you ain’t sweating\nFreddy, you ain’t earning.” Physically, I can only produce quality\ndrinks up to a certain rate which is also slowed down by guest\ninteractions; having a stack of drink tickets to make is just part of\nthe job. However, once there is anger from a guest, server, or manager\nabout the time it takes for a ticket to be fulfilled or an order taken,\nthen and only then do I feel weeded. It means that my triage system in\ntrying to make the most of the situation has failed. While sometimes\nthat is from a person who has been unfairly neglected, it is often\nsomeone who wants slow night-level service at prime time.\nIn this case, four ladies sat at my bar, and I got them water and\nmenus immediately and went back to making tickets that were coming in\nrapidly from both the patio and the 30 person open-bar event in the\nother room that had only started moments ago. Soon, I took their drink\norder and made their cocktails, and went back to making drinks and\ntrying to figure out where to transfer checks as the bar was the\nwaypoint for people waiting for patio tables to open up. Normally, both\nthe act of providing water and menus and the act of making the drinks\nbuys you a bit of time, respectively. Here though, while I was taking\nthe drink order of the people a few seats down, they started getting\nneedy about questions about food and placing an order. After the third\ntime explaining to them since they arrived that I would be there in a\nmoment, and not seeing a manager or server who could take their food\norder that minute, I eventually snapped and scolded them with, “Look, I\nam really busy and I will be there when I can.” It is not a tone I like\nto use. It is a tone of defeat for a hospitality worker. The mystique\nwas broken. I was broken. The night felt broken to begin with, but in\nreality, the rest of the evening went really well (considering). But for\nthose four guests, they left insulted.\nWhile discussing the Yelp review with my boss, he first noted how\nthey mention that they were the only people at the bar and inside the\nmain room of the restaurant and all the action was outside, so they did\nnot understand why the bartender was so flustered. Besides the inside\nguests, they did not even acknowledge the three guests to their right.\nMy boss did provide me pointers on phrases to use to communicate to\nguests and keep the mystique. For example, never say \"a minute\" or any\ndistinct time frame other than \"a moment.\" Perhaps tell them that they\nare next after these guests or these two parties, but do not make a time\nframe more specific than that.\nSome other advice that has helped me is to ask for assistance. Not in\na vague way, but asking someone to take a food order, clear plates, or\nother task. This sometimes can be more difficult; when everyone else is\nslammed, there is less of a team environment at the establishment. But\nyour very moment of need might be at a less high-pressured moment for\nsomeone else. Also, try to keep management abreast of your needs and\nreport incidents as they happen so complaints in person or online are\nnot so much of a surprise. In my above story, I forewarned them that it\nwas the makings of a bad Yelp review, and I was not wrong.\nIn the stress of it, make note of what is wasting your time the most,\nsuch as the way the well was set-up, or how the host was taking bar\nguests and sitting them at tables without communicating where the guests\nwent so I could forward the financials. Figure out with the bar staff\nand the management later how to make these things more streamlined.\nAlso, when things subside for a moment, take a minute to drink water,\ntie your shoe, and clean up your station – things that will allow you to\nbe in it for the long haul that night.\nIn terms of mental focus, remember that every shift ends and the\nworkday resets. This was not the case when I worked in business where\nthe stress carried over into the next day. Know the rhythms of your bar\nand restaurant of when things will be at their peak and how long that\npeak usually lasts, for it will help set a better idea of when things\nwill lighten up as opposed to just counting the hours to the end of the\nnight. True, every night is a bit different, but over time, it is\npossible to gain a good understanding of the range of how things\ngenerally are.\nI wish that I could advise to never be unpleasant, but as I have\ndescribed already, it is not always possible in every situation. We are\nhuman and hospitality is a two-way street, even if it ought to seem like\na one-way one. With co-workers, remember to apologize. Feelings get\ntrampled in the heat of the moment, and always take the time to try to\nmend it later. Experienced restaurant workers know what it is like, and\njust acknowledging their feelings will generally make them relate,\nforgive, and forget. Apologizing to the guest is not always possible if\nthey have stormed off, but there are ways of patching it up if they stay\npast the high volume moments. Some of the best hospitality moments that\nI have observed or participated in have come in the rescue of what was\nheading towards a bad dining or drinking experience.\nI have heard some advice to take a shot to calm the nerves and keep\nworking. I cannot speak for what works for others, but I feel that I am\nmost on top of my game when the drink in my hand is coffee. However,\nwhen it gets really busy, that coffee is room temperature and hours old\nby the time I take another sip, but it seems like such a treat\nregardless.\nThe saying, “Be like a duck. Stay calm on the surface but paddle like\nhell underneath” is a good slogan to remember. However, bartenders have\nthe problem of always being in front of their guests as well as in\nfront of the servers at the pass looking for their tickets being\nfulfilled. Eyes are always on us looking for the answers to their needs\nwhen things get busy. Adapting a zen-like demeanor and pleasantly\nworking at full capacity is the goal – do your best to go down in flames\nas gracefully as possible on those nights. Failing to maintain that\n100% is just reality. Do not blame the circumstances, but understand\nthem to put things in perspective and learn from them.\nFinally, learn to relish the slower shifts even if they are not the\nones that pay the rent. The slow times are when you can feel great about\nyourself as a hospitalitarian and free yourself of guilt for any\nslights and slips during the busier nights. Indeed, in the past, my Sunday night\nshifts after a busy weekend are some of my favorites in regards to guest\ntreatment and interactions with my co-workers. And yes, on those\nnights, I can sip my coffee when it is still warm.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "cosa nostra", "url": "https://cocktailvirgin.blogspot.com/2019/06/cosa-nostra.html", "published": "2019-06-25T08:00:00.000-04:00", "updated": "2019-06-25T08:00:11.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Patrick Pisolesi", "source": "Tasting Rome", "year": 2016 }, "categories": [ "amaro", "campari", "fernet-branca", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Wild Turkey 101)", "1 bsp Campari", "1 bsp Zucca (Sfumato)", "1/4 oz Simple Syrup 1:1", "2 dash Fernet Branca (1/4 - 1/3 bsp)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Wild Turkey 101)\n1 bsp Campari\n1 bsp Zucca (Sfumato)\n1/4 oz Simple Syrup 1:1\n2 dash Fernet Branca (1/4 - 1/3 bsp)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Tuesdays ago, I decided to make the Cosa Nostra that I had spotted in\nImbibe Magazine\n. The recipe was crafted by Patrick Pisolesi at Rome's Caffè Propaganda and was originally published in the 2016\nTasting Rome\nbook. Overall, it came across as a classic bitter, brown, and stirred drink, but with just under a half ounce of modifier, it was more akin to an Old Fashioned riff like the Sherpa from a few days before.\nThe Cosa Nostra greeted the nose with lemon and smoky herbal aromas. Next, malt notes were bolstered by the body of the syrup and liqueurs on the sip, and the swallow followed through with Bourbon and bitter smoky and orange flavors with a menthol finish from the Fernet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2v8aD-HoT_2QS9cefVVKdiT-GpYnPDRatXl9tf-VT5K948ywtO99yAQROYjWD9uKLprXlIDkoN_ECCFvxsBoee3kiSNPgrpoPbJZNqGhUaALje4zbr3KAN9Hr69CyYp5W2oOnDvb_hC6/s320/cosanostra4553.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2v8aD-HoT_2QS9cefVVKdiT-GpYnPDRatXl9tf-VT5K948ywtO99yAQROYjWD9uKLprXlIDkoN_ECCFvxsBoee3kiSNPgrpoPbJZNqGhUaALje4zbr3KAN9Hr69CyYp5W2oOnDvb_hC6/s800/cosanostra4553.jpg", "comment_count": 0 }, { "title": "lapu lapu", "url": "https://cocktailvirgin.blogspot.com/2019/06/lapu-lapu.html", "published": "2019-06-26T08:00:00.000-04:00", "updated": "2019-06-26T08:00:10.837-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Blair Reynolds", "source": "B.G. Reynolds' Facebook page", "year": null }, "categories": [ "lemon juice", "orange juice", "passion fruit syrup", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Dark Rum (Coruba)", "1 oz Light Rum (Uruapan Charanda Blanco)", "2 oz Orange Juice", "1 oz Lemon Juice", "1 oz Passion Fruit Syrup", "3/4 oz Vanilla Syrup" ], "instructions": "Shake with ice and pour into a goblet (whip shake, pour into a Tiki mug, and fill with crushed ice). Garnish with 2 pineapple leaves and a cherry picked together (mint sprigs and orange twists).", "body_text": "1 oz Dark Rum (Coruba)\n1 oz Light Rum (Uruapan Charanda Blanco)\n2 oz Orange Juice\n1 oz Lemon Juice\n1 oz Passion Fruit Syrup\n3/4 oz Vanilla Syrup\nShake with ice and pour into a goblet (whip shake, pour into a Tiki mug, and fill with crushed ice). Garnish with 2 pineapple leaves and a cherry picked together (mint sprigs and orange twists).\nTwo Wednesdays ago, I spotted Blair Reynolds' riff on the mid-century\nChief Lapu Lapu\nthat he posted on the B.G. Reynolds'\nFacebook\npage. To the classic, he had altered the rum amounts and citrus proportions as well as swapping the simple for vanilla syrup. Overall, I was intrigued by the passion fruit-vanilla combo that dates back to Trader Vic with the\nPonch\nand\nFoul Weather\nand got a bit of notice with the more recent Porn Star Martini. The vanilla syrup here took the drink a step further away from looking like a gussied-up Hurricane.\nOnce prepared, the Lapu Lapu donated a mint, orange, passion fruit, and vanilla bouquet to the nose. Next, caramel and orange mingled on the sip, and the swallow came through with dark rum, passion fruit, and vanilla flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1iUM_SGaFHCgz1raqmfsdJQ-epSb5hF8L_gW1rA8S522eq5Xxx8bBEBBDIfmPmt8JBVqtjbLF8a1-3Gv-XZQ4SoLIrZeuENbncerDXbbLzQNFuGjZdD87QTl7vcsIh5LqwnpEicQqB-e/s320/lapulapu4558.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1iUM_SGaFHCgz1raqmfsdJQ-epSb5hF8L_gW1rA8S522eq5Xxx8bBEBBDIfmPmt8JBVqtjbLF8a1-3Gv-XZQ4SoLIrZeuENbncerDXbbLzQNFuGjZdD87QTl7vcsIh5LqwnpEicQqB-e/s800/lapulapu4558.jpg", "comment_count": 0 }, { "title": "amour a la francaise", "url": "https://cocktailvirgin.blogspot.com/2019/06/amour-la-francaise.html", "published": "2019-06-27T08:00:00.000-04:00", "updated": "2019-06-27T08:00:08.586-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Bar Le Forum", "year": null }, "categories": [ "brandy", "creme de cassis", "egg white", "ginger liqueur", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/3 oz Brandy (Camus VS Cognac)", "3/4 oz Ginger Liqueur (King's Ginger)", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "4 dash Crème de Cassis (1/8 oz Massenez)", "1 Egg White" ], "instructions": "Shake once without and once with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/3 oz Brandy (Camus VS Cognac)\n3/4 oz Ginger Liqueur (King's Ginger)\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n4 dash Crème de Cassis (1/8 oz Massenez)\n1 Egg White\nShake once without and once with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I delved into Doni Belau's\nParis Cocktails\nand spotted the Amour à la Française created at Bar Le Forum in Paris. Once prepared, the egg white Sour shared lemon oil over a Cognac and fruity aroma. Next, a creamy lemon sip slid into Cognac, ginger, and hints of currant on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydv2CS7L9iNe9a_X-KnwkSiK-wA6HhbfgsDT4Cra2JhZyKHviu5ejeaBZiNQQRNOEjb8GEe9tMHz_TjxVisGeFLKzOnWHXbZcSAAM-LmSQG_hsSZqCyenjXhog_195fiRxiQsnKxx4OBg/s320/amourfrancaise4562.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydv2CS7L9iNe9a_X-KnwkSiK-wA6HhbfgsDT4Cra2JhZyKHviu5ejeaBZiNQQRNOEjb8GEe9tMHz_TjxVisGeFLKzOnWHXbZcSAAM-LmSQG_hsSZqCyenjXhog_195fiRxiQsnKxx4OBg/s800/amourfrancaise4562.jpg", "comment_count": 0 }, { "title": "dark horse", "url": "https://cocktailvirgin.blogspot.com/2019/06/dark-horse.html", "published": "2019-06-28T08:00:00.000-04:00", "updated": "2019-06-28T08:00:03.241-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Cocktail Codex", "year": 2017 }, "categories": [ "amaro", "calvados", "curacao", "rum" ], "ingredients": [ "1 1/2 oz Appleton 21 Year Rum (Appleton Reserve)", "1/2 oz Bordelet Calvados (Boulard VSOP)", "1/2 oz Amaro Nardini", "1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Appleton 21 Year Rum (Appleton Reserve)\n1/2 oz Bordelet Calvados (Boulard VSOP)\n1/2 oz Amaro Nardini\n1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Fridays ago, I was inspired by the article in\nPunch Drinks\nabout the\nCocktail Codex\nbook and therefore pulled it off the shelf. In its pages, I found the Dark Horse crafted by Jeremy Oertel in 2017. Once stirred and strained, the Dark Horse offered lemon oil over a caramel apple nose. Next, the caramel continued into the sip where it led into rum, apple, minty-herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHubPKWqdFlKWr9u5cVlB4zRVB9f-Zsq2pDtXxSYfQRTgv7nKPS3dDhF8SrS8AY_Nbig6GtuKREZjCW52pAJ6NBRAdBUWwHYh7LndgemNYu_KUT6GjpB1H8JsxFsAxZ20lfnYSxHSf7-q/s320/darkhorse4565.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHubPKWqdFlKWr9u5cVlB4zRVB9f-Zsq2pDtXxSYfQRTgv7nKPS3dDhF8SrS8AY_Nbig6GtuKREZjCW52pAJ6NBRAdBUWwHYh7LndgemNYu_KUT6GjpB1H8JsxFsAxZ20lfnYSxHSf7-q/s800/darkhorse4565.jpg", "comment_count": 0 }, { "title": "knight takes bishop", "url": "https://cocktailvirgin.blogspot.com/2019/06/knight-takes-bishop.html", "published": "2019-06-29T08:00:00.000-04:00", "updated": "2019-06-29T08:00:03.183-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kimberly Patton-Bragg", "source": "Three Muses", "year": null }, "categories": [ "apricot liqueur", "egg white", "honey", "lemon juice", "sherry", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup", "1/2 oz Apricot Liqueur (Combier)", "1/2 oz Palo Cortado Sherry (Lustau Amontillado)", "1 Egg White" ], "instructions": "Shake once without and once with ice, strain into a rocks glass with ice (cocktail coupe without ice), and garnish with a taragon sprig (lemon twist).", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup\n1/2 oz Apricot Liqueur (Combier)\n1/2 oz Palo Cortado Sherry (Lustau Amontillado)\n1 Egg White\nShake once without and once with ice, strain into a rocks glass with ice (cocktail coupe without ice), and garnish with a taragon sprig (lemon twist).\nTwo Saturdays ago, I reached for Sarah Baird's\nNew Orleans Cocktails\nand spotted the Knight Takes Bishop. The recipe was crafted by Kimberly Patton-Bragg at the Three Muses; I met Kimberly at Tiki By the Sea last year, and she has moved on from Three Muses to work at Beachbum Berry's Lattitude 29. The Knight Takes Bishop appeared like a\nRedhead Loretta\nwith honey, lemon, and egg white in the mix, so I was definitely intrigued. Once prepared, the drink offered a lemon and whiskey aroma. Next, a creamy lemon and honey sip slid into Irish whiskey, nutty sherry, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82z86xLA0JsMTD176muFow2GUdf5ZqNbDnsyNDcHOvA5MZhoIlq3AqgVFWAjg550Qjw__gI2KKNOoYo5AZKfO90pUBjQzV4H7kjD8T3GgXPpDReLbd5EuW3WYyPdaJaf3HF6qGzxQV0Nb/s320/knightbishop4567.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82z86xLA0JsMTD176muFow2GUdf5ZqNbDnsyNDcHOvA5MZhoIlq3AqgVFWAjg550Qjw__gI2KKNOoYo5AZKfO90pUBjQzV4H7kjD8T3GgXPpDReLbd5EuW3WYyPdaJaf3HF6qGzxQV0Nb/s800/knightbishop4567.jpg", "comment_count": 0 }, { "title": "rapscallion", "url": "https://cocktailvirgin.blogspot.com/2019/06/rapscallion.html", "published": "2019-06-30T08:00:00.000-04:00", "updated": "2019-06-30T08:00:15.876-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Adeline Shepherd and Craig Harper", "source": "Ruby Bar", "year": 2007 }, "categories": [ "absinthe", "scotch", "sherry" ], "ingredients": [ "2 1/4 oz Talisker 10 Year Scotch (2 oz Cutty Sark Prohibition + 1/4 oz Laphroaig 10 Year)", "3/4 oz Lustau Pedro Ximenez Sherry (Oxford 1970)" ], "instructions": "Stir with ice, strain into a St. George absinthe-rinsed cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "2 1/4 oz Talisker 10 Year Scotch (2 oz Cutty Sark Prohibition + 1/4 oz Laphroaig 10 Year)\n3/4 oz Lustau Pedro Ximenez Sherry (Oxford 1970)\nStir with ice, strain into a St. George absinthe-rinsed cocktail coupe, and garnish with lemon oil from a twist.\nFor the cocktail hour two Sundays ago, I decided to peruse the\nPDT Cocktail Book\nfor a glossed over gem. There, I spotted the Rapscallion that was very different from the\nRapscallion\nposted here years ago, but was akin to the absinthe version of the\nBobby Burns\nwith sherry instead of vermouth. The recipe was created by Adeline Shepherd and Craig Harper for one of the opening menus at the Ruby Bar in Copenhagen in 2007.\nThe Rapscallion donated a lemon oil aroma over anise and smoke notes to the nose. Next, raisiny grape on the sip shared an almost fig flavor, and the swallow showcased the smoky Scotches and raisiny sherry with an anise-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuHgjgz7xMSSVC1rzXLcvVOfJz_6e9BD7MDD2h7_sBoE3qsCQHHSDNQUjk_HCdbjMvQXmqTtEYv1lB4xR9c3an6xCcxgZFiM4eYcVXX3yC42uYcT0WlkftTS5zM7UdrBJslzz_-Tj0XFz/s320/rapscallion4573.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuHgjgz7xMSSVC1rzXLcvVOfJz_6e9BD7MDD2h7_sBoE3qsCQHHSDNQUjk_HCdbjMvQXmqTtEYv1lB4xR9c3an6xCcxgZFiM4eYcVXX3yC42uYcT0WlkftTS5zM7UdrBJslzz_-Tj0XFz/s800/rapscallion4573.jpg", "comment_count": 0 }, { "title": "baron of brooklyn", "url": "https://cocktailvirgin.blogspot.com/2019/07/baron-of-brooklyn.html", "published": "2019-07-01T08:00:00.000-04:00", "updated": "2019-07-01T08:00:08.687-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "stir", "attribution": { "creator": null, "source": "Maison Premiere", "year": null }, "categories": [ "bitters (Angostura)", "bitters (mole)", "cachaça", "creme de banane", "port (tawny)", "suze" ], "ingredients": [ "1 1/2 oz Cachaça (Seleta Gold)", "1 1/2 oz Tawny Port (Sandeman)", "1/2 oz Crème de Banana (Giffard)", "1/2 oz Suze Gentian Liqueur", "1 dash Angostura Bitters", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a snifter (double old fashioned glass) with a large ice cube, and garnish with a lemon horse's neck twist.", "body_text": "1 1/2 oz Cachaça (Seleta Gold)\n1 1/2 oz Tawny Port (Sandeman)\n1/2 oz Crème de Banana (Giffard)\n1/2 oz Suze Gentian Liqueur\n1 dash Angostura Bitters\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into a snifter (double old fashioned glass) with a large ice cube, and garnish with a lemon horse's neck twist.\nOne of the recipes in Doni Belau's\nParis Cocktails\nthat caught my eye was not from Paris or even Europe, but it was from America from the French-inspired Maison Premiere in Williamsburg, Brooklyn. Despite the disparate ingredients of cachaça, port, gentian liqueur, and banana liqueur in the Baron of Brooklyn, the end result was rather elegant. In the glass, the drink let go a lemon, dark grape, and banana bouquet to the nose. Next, a sweet grape sip transitioned into funky cachaça, fruity banana, and complex gentian flavors with a cinnamon and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduj3Q8zqbuIaC3Y7dSkwrluWH0tSulTklwTW7npfW7rKBqaHnSTtBaauhQelReY7VZ9AGJaj63TS_yXrnC9pEfcptVLwrLclAaxTp6Zpm8KxTVJmrUT6NVFlq0_XV6Axc9UTwOyptU_-K/s320/baronbrooklyn4575.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduj3Q8zqbuIaC3Y7dSkwrluWH0tSulTklwTW7npfW7rKBqaHnSTtBaauhQelReY7VZ9AGJaj63TS_yXrnC9pEfcptVLwrLclAaxTp6Zpm8KxTVJmrUT6NVFlq0_XV6Axc9UTwOyptU_-K/s800/baronbrooklyn4575.jpg", "comment_count": 0 }, { "title": "age of reason", "url": "https://cocktailvirgin.blogspot.com/2019/07/age-of-reason.html", "published": "2019-07-02T08:00:00.000-04:00", "updated": "2019-07-02T08:00:07.398-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Han Shan", "source": "B-Side", "year": 2012 }, "categories": [ "bitters (aromatic)", "chartreuse (green)", "chartreuse (yellow)", "cognac", "lillet", "whiskey (Rye)" ], "ingredients": [ "2 oz Michter's Rye", "1/2 oz Pierre Ferrand Cognac Ambre (Courvoisier VS)", "1/2 oz Cocchi Americano", "1+ bsp Green Chartreuse", "1+ bsp Yellow Chartreuse", "10 drop Tiki Bitters (Bittercube Jamaica #2)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Michter's Rye\n1/2 oz Pierre Ferrand Cognac Ambre (Courvoisier VS)\n1/2 oz Cocchi Americano\n1+ bsp Green Chartreuse\n1+ bsp Yellow Chartreuse\n10 drop Tiki Bitters (Bittercube Jamaica #2)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I spotted Gary Regan's\n101 Best New Cocktails 2012\nand decided to give it a look over after all these years. There, I was lured in by Han Shan's Age of Reason that he crafted at the B-Side in New York City before moving on to sell whiskey with William Grant. It was his tribute to Thomas Paine's 1794 work, and he thus utilized French and American ingredients; when Regan made the drink, he compared it to a Vieux Carré which is apt given New Orleans' French and American influences. In the glass, the Age of Reason donated a lemon oil and herbal aroma to the nose. Next, malt mingled with white grape on the sip, and the swallow proffered rye and brandy flavors with Green Chartreuse's herbal notes coming through on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_52WyFWiuu95NTIY24HFW419JY4rGfaOzCVvpkIiulaKHacmSZYF7kilSHEJpHiKZZX3GE_AnJ2AVNd5C9dzzM02RGiCBoc5hcGrpZ6Nt-d608SlmmDxckzVfqPuyeAwhyWODTzM5KVA/s320/agereason4579.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_52WyFWiuu95NTIY24HFW419JY4rGfaOzCVvpkIiulaKHacmSZYF7kilSHEJpHiKZZX3GE_AnJ2AVNd5C9dzzM02RGiCBoc5hcGrpZ6Nt-d608SlmmDxckzVfqPuyeAwhyWODTzM5KVA/s800/agereason4579.jpg", "comment_count": 0 }, { "title": "santa barbara", "url": "https://cocktailvirgin.blogspot.com/2019/07/santa-barbara.html", "published": "2019-07-03T08:00:00.000-04:00", "updated": "2019-07-03T08:00:11.625-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "William Boothby", "source": "World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "apricot liqueur", "grapefruit juice", "simple syrup", "whiskey" ], "ingredients": [ "1/2 jigger Whiskey (2 oz Four Roses Bourbon)", "1/4 jigger Grapefruit Juice (1 oz)", "2 dash Apricot Brandy (1/4 oz Combier)", "2 dash Simple Syrup (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I garnished with a grapefruit twist.", "body_text": "1/2 jigger Whiskey (2 oz Four Roses Bourbon)\n1/4 jigger Grapefruit Juice (1 oz)\n2 dash Apricot Brandy (1/4 oz Combier)\n2 dash Simple Syrup (1/4 oz)\nShake with ice and strain into a cocktail glass; I garnished with a grapefruit twist.\nWednesday two weeks ago, I sought out William Boothby's 1934\nWorld Drinks & How to Mix Them\nand uncovered the Santa Barbara. The recipe reminded me of the\nBrown Derby\nwith apricot liqueur and simple syrup in place of that classic's honey syrup, so I opted for Bourbon as the whiskey as well as utilizing one of the common recipe skeletons for that drink. After I made it, I was curious if something similar appeared in\nPioneers of Mixing at Elite Bars: 1903-1933\ngiven its collection of grapefruit Sours, and indeed, the\nQuebec\nwas very similar with only apricot brandy as the sweetener plus a dash of orange bitters.\nThe Santa Barbara welcomed the senses with a grapefruit, Bourbon, and apricot aroma. Next, the grapefruit joined the malt notes on the sip, and the swallow showcased the whiskey plus an apricot flavor pleasantly modulated by the grapefruit juice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGqQ_RrOT1v5OQdcZALS5uXrVsbMKrbMMFKHd9hlPXw69jsPUgenOuyBzEDTwFWoCvH2RtPTFmS1WB8TyIWCz4OULesiO6bH_WF6kEE0N8LCWlXduM-7geXGItsqdmoSXl7t1C8lWw4hf/s320/santabarbara4580.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGqQ_RrOT1v5OQdcZALS5uXrVsbMKrbMMFKHd9hlPXw69jsPUgenOuyBzEDTwFWoCvH2RtPTFmS1WB8TyIWCz4OULesiO6bH_WF6kEE0N8LCWlXduM-7geXGItsqdmoSXl7t1C8lWw4hf/s800/santabarbara4580.jpg", "comment_count": 0 }, { "title": "the hazard", "url": "https://cocktailvirgin.blogspot.com/2019/07/the-hazard.html", "published": "2019-07-04T08:00:00.000-04:00", "updated": "2019-07-04T08:00:05.451-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jiri Malis", "source": "Gilt", "year": null }, "categories": [ "benedictine", "bitters (mole)", "cognac", "maple syrup", "whiskey (Rye)" ], "ingredients": [ "40 mL Rittenhouse Rye Whiskey (1 oz + 2 tsp)", "20 mL Cognac (1/2 oz + 1 tsp Courvoisier VS)", "10 mL Benedictine (2 tsp)", "5 mL Maple Syrup (1 tsp)", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a double old fashioned glass, and garnish with a cherry.", "body_text": "40 mL Rittenhouse Rye Whiskey (1 oz + 2 tsp)\n20 mL Cognac (1/2 oz + 1 tsp Courvoisier VS)\n10 mL Benedictine (2 tsp)\n5 mL Maple Syrup (1 tsp)\n2 dash Chocolate Bitters (Bittermens)\nStir with ice, strain into a double old fashioned glass, and garnish with a cherry.\nWhile researching the Rapscallion that I found in the\nPDT Cocktail Book\n, I found a site called the\nCocktails of Copenhagen\nthat provided a little extra information. I soon found myself flipping through the drinks on that site and found the Hazard that was crafted by Jiri Malis at Gilt in Denmark. The recipe's combination of maple and Benedictine is one that has worked rather well in Misty Kalkofen's\nFort Washington Flip\nand Teardrop Lounge's\nA New Hope\n, so I was curious to try this Old Fashioned-Vieux Carré hybrid.\nThe Hazard proffered a brandy aroma to the nose that led into a rich mouthfeel from the maple syrup on the sip. Next, rye's spice, Cognac's roundness, and Benedictine's herbal flavors filled the sip that ended with a maple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlhcEK3kqLovrydyqZ1I1vSZfL9p4BV_Mr-LwnXRFFmoqtb2fAhNJt5muglG6uRK_Sh607TprvOKjMKU058vlrvUpKsLVKEmuTE1vSfQs3zh948xq3UyyrTPzU9tKMSOUL0LUx-46A90R/s320/hazard4584.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlhcEK3kqLovrydyqZ1I1vSZfL9p4BV_Mr-LwnXRFFmoqtb2fAhNJt5muglG6uRK_Sh607TprvOKjMKU058vlrvUpKsLVKEmuTE1vSfQs3zh948xq3UyyrTPzU9tKMSOUL0LUx-46A90R/s800/hazard4584.jpg", "comment_count": 0 }, { "title": "monk's respite", "url": "https://cocktailvirgin.blogspot.com/2019/07/monks-respite.html", "published": "2019-07-05T08:00:00.000-04:00", "updated": "2019-07-05T08:00:03.379-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Steven Liles", "source": "Smuggler's Cove", "year": null }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "gin", "honey", "lemon juice", "soda" ], "ingredients": [ "1 1/2 oz Broker's Gin (Beefeater)", "1/2 oz Lemon Juice", "1/4 oz Honey Syrup", "1/4 oz Yellow Chartreuse", "3 oz Coconut Water", "1 dash Orange Bitters (Regan's)", "1 oz Seltzer Water" ], "instructions": null, "body_text": "1 1/2 oz Broker's Gin (Beefeater)\n1/2 oz Lemon Juice\n1/4 oz Honey Syrup\n1/4 oz Yellow Chartreuse\n3 oz Coconut Water\n1 dash Orange Bitters (Regan's)\n1 oz Seltzer Water\nFlash blend with crushed ice and pour into a coconut shell (shake all but the seltzer with ice, strain into a coconut Tiki mug with the seltzer, and fill with crushed ice). Garnish with a mint sprig and an orchid (mint sprig and ornamental pea blossoms).\nTwo Friday's ago, I bought coconut water at the store and later sought out recipes to utilize them. Feeling the Tiki mood, I selected from my list Steven Liles' Monk's Respite that he crafted at Smuggler's Cove in San Francisco via\nImbibe Magazine\n. I checked back with the\nSmuggler's Cove\nbook and discovered that the book had no garnish listed (though an orchid in the photo), but\nImbibe\nhad a mint sprig and orchid. Once prepared, the Monk's Respite delivered a mint over lemon and coconut water bouquet to the nose. Next, a slightly carbonated lemon and coconut water sip led into a gin and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3LXB5KKd3YZiK3FuLokNDq_tXlHyxgnDVU-Nco0hJzANHDJnra69-vySksN6KgH0Xpl0xIPS-pTmHYS44htEaxbXphHPULlcPzLpnPn9wWHXk6TX_3aZ9atjt9DZdXQIvcIAWeOMTD99/s320/monkrespite4588.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3LXB5KKd3YZiK3FuLokNDq_tXlHyxgnDVU-Nco0hJzANHDJnra69-vySksN6KgH0Xpl0xIPS-pTmHYS44htEaxbXphHPULlcPzLpnPn9wWHXk6TX_3aZ9atjt9DZdXQIvcIAWeOMTD99/s800/monkrespite4588.jpg", "comment_count": 0 }, { "title": "scotch and coconut", "url": "https://cocktailvirgin.blogspot.com/2019/07/scotch-and-coconut.html", "published": "2019-07-06T08:00:00.000-04:00", "updated": "2019-07-06T08:00:07.098-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Nick Detrich", "source": "Cane & Table", "year": null }, "categories": [ "bitters (mole)", "curacao", "rum", "scotch", "simple syrup" ], "ingredients": [ "1 oz Scotch Whisky (Famous Grouse)", "1 oz Aged Rum (RL Seale 10 Year)", "1/2 oz Coconut Water", "1/4 oz Dry Curaçao (Pierre Ferrand)", "1 bsp Demerara Syrup", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a rocks glass with a large coconut water ice cube.", "body_text": "1 oz Scotch Whisky (Famous Grouse)\n1 oz Aged Rum (RL Seale 10 Year)\n1/2 oz Coconut Water\n1/4 oz Dry Curaçao (Pierre Ferrand)\n1 bsp Demerara Syrup\n2 dash Mole Bitters (Bittermens)\nStir with ice and strain into a rocks glass with a large coconut water ice cube.\nIn continuing on with my coconut water recipe list given the ingredient's short lifespan, I opted for the Scotch and Coconut cocktail by Nick Detrich at Cane & Table in New Orleans. I found this recipe on\nImbibe Magazine\n, and I was able to confirm it from a perhaps earlier post on\nTuxedo No. 2\n. That earlier post did not contain the half ounce of coconut water in the stir, but it suggested adding a splash to get the coconut water integrated into the drink earlier; perhaps the recipe was created that way, and without the New Orleans heat, the full effect would take longer to achieve. That post recommended a less smoky Scotch and suggested that there was wide flexibility in the rum; the Cane & Table menu that I found listed Monkey Shoulder Scotch and Don Q Grand Añejo as the spirits. Moreover, it provided the back story of, \"Scotch, rum, and coconut are a popular combination in Puerto Rico. We took some license and combined them in an Old-Fashioned format with a coconut water ice ball.(Adapted from\nFive Years in the West Indies\n, 1843).\"\nThe Scotch and Coconut greeted the nose with the rum's caramel. Next, the caramel continued on into the sip where it mingled with the salty coconut water notes, and the swallow combined Scotch, rum, and orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1ryKiqDZMt_XGwcv7I2Ue_YRHVPqLZTG2aAvWPN-GNZ-ewVBG9Uv5gXnu0XDSM8_BTfs546ZjPeIXztuFc5sJbMot4ERORolxp8uHaDz_1H-qLm5j4T0WhZtgrNGBuN9_oogCEECp-Qn/s320/scotchcoconut4590.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1ryKiqDZMt_XGwcv7I2Ue_YRHVPqLZTG2aAvWPN-GNZ-ewVBG9Uv5gXnu0XDSM8_BTfs546ZjPeIXztuFc5sJbMot4ERORolxp8uHaDz_1H-qLm5j4T0WhZtgrNGBuN9_oogCEECp-Qn/s800/scotchcoconut4590.jpg", "comment_count": 0 }, { "title": "antilles jewel", "url": "https://cocktailvirgin.blogspot.com/2019/07/antilles-jewel.html", "published": "2019-07-07T08:00:00.000-04:00", "updated": "2019-07-07T08:00:04.309-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "creme de banane", "creme de cacao", "lime juice", "rum" ], "ingredients": [ "500 mL Aged Barbados Rum (2 1/2 oz RL Seale 10 Year)", "250 mL Aged Demerara Rum (1 1/4 oz El Dorado 5 Year)", "200 mL Banana Liqueur (1 oz Giffard)", "100 mL White Crème de Cacao (1/2 oz Bols)", "250 mL Coconut Water (1 1/4 oz)", "350 mL Lime Juice (1 3/4 oz)" ], "instructions": "Combine, stir, refrigerate, and add to a punch bowl over a large ice block (whip shake, pour into a Tiki bowl, and fill with crushed ice). Garnish with citrus wheels and edible flowers (citrus wheel and mint sprig).", "body_text": "500 mL Aged Barbados Rum (2 1/2 oz RL Seale 10 Year)\n250 mL Aged Demerara Rum (1 1/4 oz El Dorado 5 Year)\n200 mL Banana Liqueur (1 oz Giffard)\n100 mL White Crème de Cacao (1/2 oz Bols)\n250 mL Coconut Water (1 1/4 oz)\n350 mL Lime Juice (1 3/4 oz)\nCombine, stir, refrigerate, and add to a punch bowl over a large ice block (whip shake, pour into a Tiki bowl, and fill with crushed ice). Garnish with citrus wheels and edible flowers (citrus wheel and mint sprig).\nTo find another tropical use of the coconut water, I delved into Shannon Mustipher's\nTiki: Modern Tropical Cocktails\nand spotted the Antilles Jewel. The punch's name perhaps references Haiti (then Saint-Domingue) which in the 17th century was known as the \"Jewel of the Antilles\" for being the most prosperous colony in the world due to it producing 80% of the world's sugar. Once prepared, the Antilles Jewel welcomed the senses with banana and mint aromas. Next, lime, caramel, and a salty coconut water sip transitioned into rum, banana, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2AtCKxU1sfdiabhtLmv3NcMtYrmJPwiNA3dotBZQvNahDAtkC8cz6YkA4BpEFWy6wrQCnb4qtErv1SOvIUxb-JShISLES9xLiLzh3QEr0dZpZp0Bl6t4zO3j31WInqOcWayx_2um5DNSB/s320/antillesjewel4593.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2AtCKxU1sfdiabhtLmv3NcMtYrmJPwiNA3dotBZQvNahDAtkC8cz6YkA4BpEFWy6wrQCnb4qtErv1SOvIUxb-JShISLES9xLiLzh3QEr0dZpZp0Bl6t4zO3j31WInqOcWayx_2um5DNSB/s800/antillesjewel4593.jpg", "comment_count": 0 }, { "title": ":: a 10 year retrospective on the rogue/beta cocktails books ::", "url": "https://cocktailvirgin.blogspot.com/2019/07/10-year-retrospective-on-roguebeta.html", "published": "2019-07-07T10:00:00.001-04:00", "updated": "2022-05-13T11:35:09.051-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "When Andrea and I traveled down to New Orleans for Tales of the Cocktail the first time in 2009, we went to Cure that first night on the Tuesday before things got underway. The Cure had just opened a few months before in February of 2009, and it had already attracted the attention of the cocktail intelligentsia. I started my night off with the\nArt of Choke\nmade at the hands of Maksym Pazuniak, and I enjoyed it so much that I bought a copy of\nRogue Cocktails\nfrom Maks that he and Kirk Estopinal had just put out. The front cover touted, \"A meticulously edited guide to rare and unusual cocktails, vintage and contemporary, classic and original.\" By page 3, they launched into a manifesto that began with \"Fellow bartenders and cocktail aficionados, the international cocktail renaissance is in danger of falling into a state of discontent and stagnation... It's time to surprise our customers and each other with something that challenges the palate, not just soothes it with familiar and balanced flavors.\"\nThe book then retorted that if you did not feel like reading the manifesto, they offered a softer list of philosophy. The first two points (and the fifth) were very influential when I conceived and wrote my\nDrink & Tell: A Boston Cocktail Book\n. The first was that a bartender should be able to make the majority of the drinks without visiting a farmers market or having access to molecular mixology tools. True, there are some obscure ingredients that not every bar or home will have, but they should endeavor to carry them. The second was that drink prep should be limited to juicing without needing to make difficult syrups, tinctures, infusions, and foams; such difficult drinks were considered \"drink porn\" when put into cocktail guides. These first two points were bolstered by the book's opening quote by Kingsley Amis, \"More practically, you will waste a lot of time -- unless of course you are simply using your drinks manual as dipsography, the alcoholic equivalent of pornography -- reading about concoctions that call for stuff you simply have not got at hand.\" Points three and four were that the recipes ought to be reproducible and that not everyone will love the results (although a good number will). Number five was that\nRogue Cocktails\nwas a complement to books that contain the classics. They did not feel the need to take up space to offer the Sazerac or basic technique tutorials (which was critical since the book is only 40 pages long). Despite the fourth declaring that the drinks were not for everyone, the sixth pointed out that while the recipes may be complex and different, they need to taste good; they need to make some people rather happy. The final point was that the \"roots of this book lie within the culture of the 19th century cocktails... the ingredients may be different, but the techniques certainly are not.\"\nIn my bringing together recipes from the Boston world for my 2012 book as well as the second compendium,\nBoston Cocktails: Drunk & Told\nin 2017, there were many drinks that fit into this edgy category. Some that pop into my head immediately were John Gertsen's abstraction of the Pegu Club called the\nMission of Burma\n, Ryan Lotz's rethinking of the Martinez into\nThe Fritz\n, and Tom Schlesinger-Guidelli's reformulation of the Bijou into the tequila and Picon\nJaguar\n(my first exposure in 2007 to the fact that tequila could be utilized in a stirred drink). None of these drinks require a fancy syrup or infusion, all of them pushed boundaries yet were rather enjoyable, and all use common ingredients (save for Amer Picon in the Jaguar, but that was still available in Boston when the drink came out and we bought a bottle for our home bar from that lot). Moreover, none of these amazing experiences involved fancy garnishes: all of them had citrus oils with only one of them being dropped into the drink.\nThe last point is where I see the major shift over the last 10 years: presentation. While cell phones certainly had cameras in 2009, the social networking avenues were limited.\nInstagram\nwas not even founded until 2010, and it did not even begin to catch on until around the time when\nFacebook\npurchased the app in 2013. I did not even post on the app until July 2014 (I had downloaded it before that since\nTwitter\nimpeded\nInstagram\nimages from coming through the feed in an effort to thwart\nFacebook\n, and since I had downloaded it, I eventually I began using it). Somewhere around 2015, the cocktail world began to change. Soon, it was less about the flavors and unique combinations, and more about the vessel, the intricate garnish, the tiny wooden clothespin to hold the garnish, the hand-hewn ultraclear ice, and the presentation. The drink combinations more resembled basic drinks such as a Daiquiri with a botanical or two infused into the syrup and/or spirit; however, the local food media touted these drinks and bartenders as the hottest things for they were eye candy and articles about them drove web traffic. Some places like the Baldwin Bar and Backbar were able to combine the two with well thought out mixtures of ingredients and well composed presentations, but that seemed more like a minority. Around this same time came the period of \"peak orchid\" where non-Tiki bars were throwing hothouse-grown edible flowers onto every drink for it looked great on\nInstagram\n. However, they began to look like every other drink with an orchid on top, and it added considerably to the cost of the drink. In 2009, the average cocktail in Boston was about $8-10; in 2014, it was $10-12; and in 2019, it seems to be $12-17. Having a great looking drink does indeed lessen the impact of having to pay\ndouble\nfor a cocktail a decade later.\nRogue Cocktails\nwas forced to change their name by Rogue Spirits, and they came out with\nBeta Cocktails\nas a 'zine in 2010 (reminiscent of the punk and indie rock ones I collected in the 1990s) and as a book in 2011. The quotes in the new book had changed such as opening with Charles Bukowski instead of Kingsley Amis via \"Boring damned people. All over the earth. Propagating more boring damned people. What a horror show. The earth swarmed with them.\" David Wondrich got in on the act by providing a foreword where he described how he was so used to books amusing him with \"interesting stories and snappy prose. I don't expect much from the recipe part... the classic ones are drawn from the same old books I've got and the new, creative ones are made with ingredients I don't have access to or techniques I'm too lazy to employ.\" Needless to say, Wondrich was pleased to write a foreword to the rebirth of the book concept through\nBeta Cocktails\n. The manifesto was gone from print with an introduction in its place. It reiterated some of the points, and perhaps softened some of them hoping that the recipes would speak for themselves and would get you to think about cocktails in a different way. If it did not get you to reconsider drinks and techniques or at least offer an ace up the sleeve when a guest asked for something different \"then it will probably fit in with the rest of your modern cocktail book collection (gathering dust).\"\nThe punk rock feel of the brash cocktail recipe that works (albeit not for beginner palates) is a lot harder to find these day. The two camps that seem to have sprung up are the aestheticians and the hospitalitarians. I have already covered the former, but the latter I am quite pleased with. With this, you can get a good cold cocktail served with a garnish of warm hospitality. I remember when\nPegu Blog\nDoug visited me the last time from Ohio, and I took him to a bar that morphed into an image-driven one with fancy straws and plastic flowers for garnish. The drinks were definitely solid, but after our first round, I suggested that we move to an old school cocktail establishment nearby. There, they did not double strain their drinks, and garnishes were generally not fancier than a rough-hewn Y-peeled citrus swath or an orange slice moon; however, that was where we stayed for three or four rounds. The hospitality and lack of pretense allowed us to focus on catching up and talking about the world. The drinks were balanced, showed respect to cocktail history, and were on the low side for cocktail prices out there. It felt like home, and we stayed. True, I\nInstagrammed\nthe hell out of my one drink at the other place, but I fondly recall the moments spent at the last. When John Gertsen gave his seminal \"it's not what's in the glass\"\nTedX Talk\nin 2010, I was rather skeptical especially after some of the delights that he had crafted such as the flaming until extinguished\nKrakatoa\n, but later I came to understand it. Hospitality does suffer when the drinks take too long to make and the tools take too long to wash and reset. Michael Neff pointed this out at his\ntalk\nat Tiki by the Sea with his \"I make the best paper airplane\" demonstration. The\nRogue/Beta Cocktails\ntie in is that the drinks in those books frequently do not take more time than other cocktails to make, but it can impart that extra level of humanity to the guest who is craving something unique while not taking away from the time spent on treating the rest of the guests well.\nIt's now 2019, and I see a lot more effort in the media spent on which Old Fashioned or Hemingway Daiquiri recipe specs are the best. There is a lot more fine tuning of the classics than pushing of the boundaries. The boundaries that are being pushed are what garnishes, clear ice, and vessels are being used to the point that they may cost more than the ingredients to make the drink itself. Cocktail competitions that favor imagination and the like are seemingly rewarding the story and the presentation over the flavor and ingredient combination thought process. At my last visit to the Cure in 2017, they were definitely still pushing out inventive cocktails, but it makes me wonder if the\nRogue\nManifesto back in 2009 was important to get the next wave of bars to be noticed as \"world class\" before that died away to the power of the camera's eye.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIP9eOsVS-x-TBvNYcnxoQek2S1Yop0wWYWOGFap2Q3CpCSkQr-bt9Pdb4DwzvE3ZvGRHWaDndTLTrptSbIeMLEgUo6GtPFtMxjH7OEJoZK41YD5W6Z5FtJYrtcaWF5vWybthzaQP_P1nV/s320/beta_rogue_cocktails.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIP9eOsVS-x-TBvNYcnxoQek2S1Yop0wWYWOGFap2Q3CpCSkQr-bt9Pdb4DwzvE3ZvGRHWaDndTLTrptSbIeMLEgUo6GtPFtMxjH7OEJoZK41YD5W6Z5FtJYrtcaWF5vWybthzaQP_P1nV/s800/beta_rogue_cocktails.jpg", "comment_count": 0 }, { "title": "chien chaud", "url": "https://cocktailvirgin.blogspot.com/2019/07/chien-chaud.html", "published": "2019-07-08T08:00:00.000-04:00", "updated": "2019-07-08T08:00:01.601-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jim Meehan and David Wondrich", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "bitters (Angostura)", "chartreuse (yellow)", "rum (white)" ], "ingredients": [ "2 oz Coconut Water", "1 1/2 oz JM Rhum Agricol Blanc (Rhum Clement)", "1/4 oz Yellow Chartreuse", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Fizz glass, and garnish with a lime wheel.", "body_text": "2 oz Coconut Water\n1 1/2 oz JM Rhum Agricol Blanc (Rhum Clement)\n1/4 oz Yellow Chartreuse\n2 dash Angostura Bitters\nShake with ice, strain into a Fizz glass, and garnish with a lime wheel.\nIn continuing my search for coconut water recipes, I delved into the\nPDT Cocktail Book\nand turned up two cocktails. The one that called out to me was the Chien Chaud that the book's author Jim Meehan created with David Wondrich in 2008. Jim wrote, \"After driving past a hotdog stand in Martinique, David Wondrich and I came up with this drink whose name means hotdog in French.\" With a slight\n'Ti Punch\nfeel to it, I was game to give it a go. Once prepared, the Chien Chaud donated a lime, grassy, and cinnamon bouquet to the nose. Next, a mellow sip with coconut water notes led into grassy and herbal flavors on the swallow with an allspice and coconut water finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCSvX4UsnjnFZRrl7TAuWi9pBVbeRurBaF2Kl-Fk2QYLvSM67xubH9rRrGZr9xPGS2Uwq1829OSaQVGI1kl8ypQ8z1sT7eR4eqsuX24Mzd2NhQ4u2mpuZXBYPPC8bywLG4y6L3QopvoIj/s320/chienchaud4596.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCSvX4UsnjnFZRrl7TAuWi9pBVbeRurBaF2Kl-Fk2QYLvSM67xubH9rRrGZr9xPGS2Uwq1829OSaQVGI1kl8ypQ8z1sT7eR4eqsuX24Mzd2NhQ4u2mpuZXBYPPC8bywLG4y6L3QopvoIj/s800/chienchaud4596.jpg", "comment_count": 0 }, { "title": "green isaac's negroni", "url": "https://cocktailvirgin.blogspot.com/2019/07/green-isaacs-negroni.html", "published": "2019-07-09T08:00:00.000-04:00", "updated": "2019-07-09T08:00:07.533-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "campari", "gin", "lime juice", "vermouth (sweet)" ], "ingredients": [ "1 oz London Dry Gin (Beefeater)", "1 oz Sweet Vermouth (Martini Grand Lusso)", "1 oz Campari", "4 oz Coconut Water", "3/4 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, fill with ice, and garnish with a lime wheel or wedge.", "body_text": "1 oz London Dry Gin (Beefeater)\n1 oz Sweet Vermouth (Martini Grand Lusso)\n1 oz Campari\n4 oz Coconut Water\n3/4 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice, strain into a Collins glass, fill with ice, and garnish with a lime wheel or wedge.\nOne of the coconut water drinks that kept popping into my head was the\nGreen Isaac's Special\nthat was a modified Tom Collins of sorts with bitters which Ernest Hemingway came up with during his time in Key West in the 1930s. It first appeared in his\nIslands in the Stream\nand was named after the islands in question that are north of Bimini. Since it was Negroni Week, I wondered if the two classics could be mashed up, and I was curious how the coconut water's salinity would affect Campari's bitterness.\nThe Green Isaac's Negroni's freshly cut garnish welcomed the senses with a lime aroma. Next, grape and briny coconut water notes on the sip led into gin, orange, and clove flavors on the swallow. Indeed, the coconut water's salt content neutralized Campari's bitterness and let the liqueur's orange aspect shine similar to the pinch of salt in the\nCamparipolitan\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsYso7lIcUiWnE1__eLmVEQTgYHugWARiRFVWXqZlCS3WEDFAuRnNDspE5wwxYAS7RzKy8vkpGqaM14ENEJMhy3sfilXFvNMs-IpT_MbrKl8_Yj9SCMbwxW0XPvhCDUYrqR43E9osnJMj/s320/greenisaacnegroni4599.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsYso7lIcUiWnE1__eLmVEQTgYHugWARiRFVWXqZlCS3WEDFAuRnNDspE5wwxYAS7RzKy8vkpGqaM14ENEJMhy3sfilXFvNMs-IpT_MbrKl8_Yj9SCMbwxW0XPvhCDUYrqR43E9osnJMj/s800/greenisaacnegroni4599.jpg", "comment_count": 0 }, { "title": "skull & bones", "url": "https://cocktailvirgin.blogspot.com/2019/07/skull-bones.html", "published": "2019-07-10T08:00:00.000-04:00", "updated": "2019-07-10T08:00:08.180-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "blend", "attribution": { "creator": "Tony Ramos", "source": "Sippin' Safari", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "grenadine", "herbsainte", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz 151 Proof Demerara Rum (Lemon Hart)", "1/2 oz Gold Puerto Rican Rum (Don Q Añejo)", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Grenadine", "6 drop Herbsaint or Pernod (St. George Absinthe)", "1 dash Angostura Bitters", "8 oz crushed ice" ], "instructions": "Blend all but the ice to mix, blend with ice for 5 seconds at high speed, and pour into a skull mug or a double old fashioned glass. Top with crushed ice. I garnished with a bouquet of chocolate mint sprigs.", "body_text": "1 1/2 oz 151 Proof Demerara Rum (Lemon Hart)\n1/2 oz Gold Puerto Rican Rum (Don Q Añejo)\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Grenadine\n6 drop Herbsaint or Pernod (St. George Absinthe)\n1 dash Angostura Bitters\n8 oz crushed ice\nBlend all but the ice to mix, blend with ice for 5 seconds at high speed, and pour into a skull mug or a double old fashioned glass. Top with crushed ice. I garnished with a bouquet of chocolate mint sprigs.\nAfter seeing the call for the Skull & Bones Challenge on\nInstagram\n, I set about to research the drink. Previously, I had written up Jason Alexander's take on the\nSkull & Bones\nwhich came across like a spiced version of the\nShrunken Skull\n(see the Skull & Bones link for a bit of the history). After Jason had come up with that recipe, Beachbum Berry uncovered an 1960s recipe crafted by a Don the Beachcomber's bartender, namely Tony Ramos, and published in Berry's\n10th Anniversary Sippin' Safari\nbook. The combination reminded me of the\nFiji Mermaid\nwith the grenadine and passion fruit syrups and the\nJet Pilot\n-esque 6 drops of Herbsaint and a dash of Angostura Bitters for spices. The duo of passion fruit and grenadine also pops up in drinks like the\nPahoehoe\nand the\nCobra's Fang\n. Once blended and served, the Skull & Bones' garnish offered up mint aromas over the fruity nose. Next, lime, berry, and tropical notes on the sip flipped into rum, cherry, passion fruit, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y8ULxPs4pDP67Fr_4e-UJGM5raWsgWxXiFWLmz80Vs0FtIv0UmTftsC6DHmYbLSLeT-OeXnC8D-gkuy55Q4u-Nb8hlm3tfFDY45twIwjVUmXQs6A4FdIBma5yhkj0RCUbhCQPvf7jkVD/s320/skullbones4601.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y8ULxPs4pDP67Fr_4e-UJGM5raWsgWxXiFWLmz80Vs0FtIv0UmTftsC6DHmYbLSLeT-OeXnC8D-gkuy55Q4u-Nb8hlm3tfFDY45twIwjVUmXQs6A4FdIBma5yhkj0RCUbhCQPvf7jkVD/s800/skullbones4601.jpg", "comment_count": 0 }, { "title": "kokomo", "url": "https://cocktailvirgin.blogspot.com/2019/07/kokomo.html", "published": "2019-07-11T08:00:00.000-04:00", "updated": "2019-07-11T08:00:06.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Shawn Vergara", "source": "Blackbird", "year": 2014 }, "categories": [ "creme de banane", "lime juice", "orgeat", "rum (white)" ], "ingredients": [ "1 1/2 oz El Dorado 3 Year White Rum (Privateer Tres Aromatique)", "1/2 oz Giffard Banane du Bresil", "1 1/2 oz Coconut Water", "1/2 oz Lime Juice", "1 oz Orgeat" ], "instructions": "Shake with ice, strain into a Hurricane-type glass, fill with crushed ice, and garnish with a lime wheel and freshly grated nutmeg.", "body_text": "1 1/2 oz El Dorado 3 Year White Rum (Privateer Tres Aromatique)\n1/2 oz Giffard Banane du Bresil\n1 1/2 oz Coconut Water\n1/2 oz Lime Juice\n1 oz Orgeat\nShake with ice, strain into a Hurricane-type glass, fill with crushed ice, and garnish with a lime wheel and freshly grated nutmeg.\nIn my search for coconut water cocktails, I spotted the Kokomo on the\nBarNotes\napp that seemed like a great Tiki drink (and distinct from the other\nKokomo\non the blog). This Kokomo was created by Shawn Vergara in 2014 at Blackbird in San Francisco. Once prepared, the drink offered up woody spice and lime aromas that combined into a floral note. Next, a creamy lime sip led into rum, nutty almond, and coconut water flavors on the swallow with a banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvUGBnUKGwk4cClnkzQqQB3eXNU2HIwGJ74Onr4nyIHwK234hWeMLnVgWw0oWKaCt4wP43ij79-x6p6LFROmvAIcPtRk8wJLS_9Raymxn2gQicoGCDn-kjASGV1wkp2EnmlnrKpiHpgnC/s320/kokomo4604.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvUGBnUKGwk4cClnkzQqQB3eXNU2HIwGJ74Onr4nyIHwK234hWeMLnVgWw0oWKaCt4wP43ij79-x6p6LFROmvAIcPtRk8wJLS_9Raymxn2gQicoGCDn-kjASGV1wkp2EnmlnrKpiHpgnC/s800/kokomo4604.jpg", "comment_count": 1 }, { "title": "melon stand", "url": "https://cocktailvirgin.blogspot.com/2019/07/melon-stand.html", "published": "2019-07-12T08:00:00.000-04:00", "updated": "2019-07-12T08:00:11.297-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jane Danger", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "aperol", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Plymouth Gin (Tanqueray)", "1 oz Watermelon Juice", "3/4 oz Lemon Juice", "1/2 oz Aperol", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a Collins glass with pebble ice (cocktail coupe without ice), and garnish with 3 watermelon balls on a pick (one watermelon chunk on the edge).", "body_text": "2 oz Plymouth Gin (Tanqueray)\n1 oz Watermelon Juice\n3/4 oz Lemon Juice\n1/2 oz Aperol\n1/2 oz Simple Syrup\nShake with ice, strain into a Collins glass with pebble ice (cocktail coupe without ice), and garnish with 3 watermelon balls on a pick (one watermelon chunk on the edge).\nTwo Fridays ago, I found myself at Haymarket after renewing my driver's license at the RMV. Among all of the produce, what caught my eye were the mini-watermelons; given the price and their size, it seemed quite worth lugging one home. For a drink, I spotted two recipes in Jim Meehan's\nPDT Cocktail Book\n, and the first one I made was the Melon Stand by Jane Danger circa 2008. The book provided the brief history of, \"Danger named this drink after her Minnesota dream bar, Jane's Sweet Melon Stand.\" Tom Sandham's\nWorld's Best Cocktails\nalso contained the recipe and provided a little more information through a quote from Jim Meehan, \"This is Jane Danger's nod to Milk & Honey bartender Michael McIlroy and Richard Boccatto's Archangel, and Pegu Club owner Audrey Saunders' Intro to Aperol.\"\nThe garnish supplemented the fresh watermelon aroma on the nose. Next, watermelon and lemon mingled on the sip, and the swallow offered up gin, more watermelon, and a lightly bitter orange flavor from the Aperol. Overall, it was rather summery and light with just enough complexity from the Aperol to keep things interesting.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTLO2kuqQv00tF__qfv1DWRCNmzC2X3ugjBZiFTIsK9icEv7rUTckWL-Ja2AqrYcmSRfUeiPnpuSw9Cq2O3w_p4eC7HjxsiK_7cqAZ8Phkq1As1XSsYR6TTbo1V0eJrJx1uPNXsihAyjd/s320/melonstand4608.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTLO2kuqQv00tF__qfv1DWRCNmzC2X3ugjBZiFTIsK9icEv7rUTckWL-Ja2AqrYcmSRfUeiPnpuSw9Cq2O3w_p4eC7HjxsiK_7cqAZ8Phkq1As1XSsYR6TTbo1V0eJrJx1uPNXsihAyjd/s800/melonstand4608.jpg", "comment_count": 0 }, { "title": "pharaoh cooler", "url": "https://cocktailvirgin.blogspot.com/2019/07/pharaoh-cooler.html", "published": "2019-07-13T08:00:00.000-04:00", "updated": "2019-07-13T08:00:04.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jack McGarry", "source": "The Merchant", "year": 2009 }, "categories": [ "grenadine", "lime juice", "soda", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Lunazul)", "1 oz Watermelon Juice", "3/4 oz Grenadine", "1/2 oz Lime Juice", "4 drop Rose Flower Water" ], "instructions": "Shake with ice, strain into a Collins glass with ice, and top with 1 oz soda water.", "body_text": "1 1/2 oz Blanco Tequila (Lunazul)\n1 oz Watermelon Juice\n3/4 oz Grenadine\n1/2 oz Lime Juice\n4 drop Rose Flower Water\nShake with ice, strain into a Collins glass with ice, and top with 1 oz soda water.\nThe other watermelon recipe in the\nPDT Cocktail Book\nwas the Pharaoh Cooler that made me think of a watermelon-laced\ncarbonated Mexican Firing Squad\n. Jack McGarry of Dead Rabbit fame created this drink when he was at the Merchant in Belfast and came over to the states for Tales of the Cocktail in 2009. Before he traveled down to New Orleans, he visited New York City and spent a night bartending at PDT. The book described how Jack \"named the drink after the mythic Egyptian origins of watermelon seeds,\" and the PDT staff was so impressed by the result that they put it on the menu.\nThe watermelon element was joined by the tequila and rose water aromas on the nose. Next, a carbonated berry and lime sip led into tequila and watermelon flavors on the swallow. Andrea summed it up by declaring, \"Mmm... that's summertime in a glass.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfQ6F0beLEK9OjOAFuf50hUW7rWrZwirvF3dkOGMvqrDdy5FbJ3ebvJ29MspQyvzLJLatkPSeM-O2eTnKI4QSUZ5uknzjcgnzOXmKqL19Naw9f4-xiGKcGR3ouum0CoelsVq4tuD-fFCz/s320/pharaohcooler4610.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfQ6F0beLEK9OjOAFuf50hUW7rWrZwirvF3dkOGMvqrDdy5FbJ3ebvJ29MspQyvzLJLatkPSeM-O2eTnKI4QSUZ5uknzjcgnzOXmKqL19Naw9f4-xiGKcGR3ouum0CoelsVq4tuD-fFCz/s800/pharaohcooler4610.jpg", "comment_count": 0 }, { "title": "watermelon negroni", "url": "https://cocktailvirgin.blogspot.com/2019/07/watermelon-negroni.html", "published": "2019-07-14T08:00:00.000-04:00", "updated": "2019-07-14T08:00:03.851-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Alton Brown", "source": null, "year": null }, "categories": [ "campari", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Watermelon Juice" ], "instructions": null, "body_text": "(a.) 1 oz Campari\n1 oz Watermelon Juice\n(b.) 1 oz London Dry Gin (Beefeater)\n1 oz Sweet Vermouth (Martini Grand Lusso)\nFreeze the Campari and watermelon juice (2 cubes, will not completely freeze solid) in advance. Add the cubes, gin, and vermouth to a rocks glass, stir, and garnish with a lemon twist.\nSince it was the last night of Negroni Week and I was still on my watermelon kick, I searched for \"watermelon Negroni\" and found a recipe from food writer Alton Brown. I modified the recipe to be equal parts of the four ingredients as well as altering the preparation. I was bothered that I could not get my Campari-watermelon ice cubes to look as solid as Alton's, so I did the math. With Campari and watermelon being 22° and 7.8° Brix, respectively, that averaged out to around 15° Brix for the mixture; American Campari (yes, we get a lower proof than Europe) is 24% ABV, so that averaged out to 12% ABV for the combination. As I learned at Daren Swisher's\nfrozen drinks class\n, the perfect alcoholic slushee will be between 12-15° Brix and 12-15% ABV; hence, solid cubes would not physically be possible at standard freezer temperatures. I was okay with the cubes being semi-solid for it provided an adequate amount of cooling with no additional dilution (the only dilution of the Negroni was by the watermelon juice). Also, this caused me to ask my wife if Alton was one of those food writers that tell you that caramelized onions take only 10 minutes to prepare.\nMy version of the Watermelon Negroni donated lemon oil over a fruity nose. Next, the vermouth's grape paired up with the watermelon on the sip, and the swallow proffered the gin and the intriguing melding of watermelon with Campari's bitter orange to make an almost watermelon candy-like flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSIdUNkRct1XzsEuj_OXgrJXvs25iPjM0-dimsQf-Dzhyphenhyphen1fKnY5a9yb-4knW70vWwJ2RhY2koR_mr1XFRG8mEW8-4aDt2UFuRrbFpGy1Njg6_UhA9LquELIV8cu-eXS0vHaEG_9zoH1gh/s320/watermelonnegroni4613.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSIdUNkRct1XzsEuj_OXgrJXvs25iPjM0-dimsQf-Dzhyphenhyphen1fKnY5a9yb-4knW70vWwJ2RhY2koR_mr1XFRG8mEW8-4aDt2UFuRrbFpGy1Njg6_UhA9LquELIV8cu-eXS0vHaEG_9zoH1gh/s800/watermelonnegroni4613.jpg", "comment_count": 2 }, { "title": "arkansas traveler", "url": "https://cocktailvirgin.blogspot.com/2019/07/arkansas-traveler.html", "published": "2019-07-15T08:00:00.000-04:00", "updated": "2019-07-15T08:00:02.898-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "grapefruit juice", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye Whiskey (1 1/2 oz Old Overholt)", "1/3 French Vermouth (1 oz Dolin Blanc)", "1/6 Grapefruit Juice (1/2 oz)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a grapefruit twist.", "body_text": "1/2 Rye Whiskey (1 1/2 oz Old Overholt)\n1/3 French Vermouth (1 oz Dolin Blanc)\n1/6 Grapefruit Juice (1/2 oz)\n1 dash Orange Bitters (Regan's)\nShake with ice and strain into a cocktail glass; I added a grapefruit twist.\nTwo Mondays ago, I delved into\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Arkansas Traveler. After having the\nBrown Derby\non my mind after trying the\nSanta Barbara\nfrom Boothby, I envisioned this similar in balance if the French vermouth were blanc instead of dry. Once prepared, the Arkansas Traveler gave forth a rye and grapefruit bouquet to the nose. Next, a semi-dry white wine and grapefruit sip moved along to a rye and floral swallow with a slightly bitter finish from the grapefruit and barrel-aged notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gaSKdyYq9XQuvUIMj3R1fAlDCbdxbnXv2EGTsTYxppKFFQzkFLUjP9DC7uy4-Xv0uBygHJDlnM22GpJ1AQV0kN8Q9-d7WY8sulCNk6mQKYFnDeo6k9bmyqXA1Wtm8-OUiyuq4YCzmjpD/s320/arkansastraveler4614.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gaSKdyYq9XQuvUIMj3R1fAlDCbdxbnXv2EGTsTYxppKFFQzkFLUjP9DC7uy4-Xv0uBygHJDlnM22GpJ1AQV0kN8Q9-d7WY8sulCNk6mQKYFnDeo6k9bmyqXA1Wtm8-OUiyuq4YCzmjpD/s800/arkansastraveler4614.jpg", "comment_count": 0 }, { "title": "barbadian gin punch swizzle", "url": "https://cocktailvirgin.blogspot.com/2019/07/barbadian-gin-punch-swizzle.html", "published": "2019-07-16T08:00:00.000-04:00", "updated": "2019-07-16T08:00:07.457-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "David Wondrich", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (Angostura)", "genever", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Genever (Bols)", "2 oz Coconut Water", "1/2 oz Lime Juice", "1/2 oz Rich Demerara Syrup (3/4 oz 1:1)", "2 dash Angostura Bitters, optional (included)" ], "instructions": "Build in a tall glass, fill with crushed ice, swizzle to mix and chill, and garnish with a lime wheel.", "body_text": "2 oz Genever (Bols)\n2 oz Coconut Water\n1/2 oz Lime Juice\n1/2 oz Rich Demerara Syrup (3/4 oz 1:1)\n2 dash Angostura Bitters, optional (included)\nBuild in a tall glass, fill with crushed ice, swizzle to mix and chill, and garnish with a lime wheel.\nTwo Tuesdays ago, I continued on with my coconut water recipes with a gem found in\nImbibe Magazine\n. Drink historian David Wondrich wrote about some of the various punches found throughout the Caribbean in the 17th-19th centuries; while most of them were rum-based libations due to the abundance of the local spirit, he discovered that the Dutch utilized their home liquor of Genever through an 1876 travel book\nWest India Pickles\nby William Talboys. Talboys was served a bowl of punch using Holland gin at a local planter's house in Barbados, and the spirit had been brought over by Dutch traders that were doing business throughout the Caribbean. Wondrich provided a recipe for this punch, but I was more taken by his single serving-sized Swizzle incorporating all of the drink elements.\nThe Barbadian Gin Punch Swizzle donated lime aromas over malt and coconut water notes to the nose. Next, lime and salinity from the coconut water on the sip led into malty Genever, wormwood, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2W4JfCy1VtS61aJMrb30OPfDpr5uBWZEttFI-KjGLqUYVopX3dMeDwOovsg0kooiKZmP9jBaasK6uL4GJICulC-o8xMMnE18rYFiGf6Cq5TKxIIH48hRpARgYVNfRO5EnO92W0n0yHON1/s320/barbadiaingin4617.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2W4JfCy1VtS61aJMrb30OPfDpr5uBWZEttFI-KjGLqUYVopX3dMeDwOovsg0kooiKZmP9jBaasK6uL4GJICulC-o8xMMnE18rYFiGf6Cq5TKxIIH48hRpARgYVNfRO5EnO92W0n0yHON1/s800/barbadiaingin4617.jpg", "comment_count": 0 }, { "title": "the seahorse", "url": "https://cocktailvirgin.blogspot.com/2019/07/the-seahorse.html", "published": "2019-07-17T08:00:00.000-04:00", "updated": "2019-07-17T08:00:08.078-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Modern Tiki", "year": null }, "categories": [ "bitters (orange)", "lemon juice", "orange juice", "pimento dram", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Granddad Bonded)", "1/4 oz Allspice Dram (Hamilton's)", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "3/4 oz Simple Syrup", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into rocks glass (small Tiki mug), and fill with crushed ice. Garnish with mint sprigs and freshly grated cinnamon.", "body_text": "1 1/2 oz Bourbon (Old Granddad Bonded)\n1/4 oz Allspice Dram (Hamilton's)\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n3/4 oz Simple Syrup\n2 dash Orange Bitters (Regan's)\nShake with ice, strain into rocks glass (small Tiki mug), and fill with crushed ice. Garnish with mint sprigs and freshly grated cinnamon.\nTwo Wednesdays ago, I visited the\nModern Tiki\nwebsite and spotted a\npost\nfor the Seahorse. The drink was their riff on the Eastern Sour with spice elements that reminded me of a\nLion's Tail\n. Once assembled, the Seahorse proffered mint and cinnamon notes over Bourbon and allspice aromas. Next, orange, lemon, and malt swam on the sip, and the swallow curled up with Bourbon and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAtQS-o-o98jxzP5lYhlWV2eXjUecIkNMpjfgouf0L1WaTbXB7742mX4TnB_jww9rvc5dC7gsnQmzEe4lDbqwJbiISBZDWPwci84m1DSWHm3BReOAZNU1Mburxj5dnT0Jp0e9VFHAwtB9/s320/seahorse4620.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAtQS-o-o98jxzP5lYhlWV2eXjUecIkNMpjfgouf0L1WaTbXB7742mX4TnB_jww9rvc5dC7gsnQmzEe4lDbqwJbiISBZDWPwci84m1DSWHm3BReOAZNU1Mburxj5dnT0Jp0e9VFHAwtB9/s800/seahorse4620.jpg", "comment_count": 0 }, { "title": "eastern sour", "url": "https://cocktailvirgin.blogspot.com/2019/07/eastern-sour.html", "published": "2019-07-18T08:00:00.000-04:00", "updated": "2019-07-18T08:00:08.470-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's Bartender Guide", "year": 1972 }, "categories": [ "lemon juice", "orange juice", "orgeat", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon or Rye (Old Granddad Bonded Bourbon)", "2 1/2 oz Orange Juice", "3/4 oz Lemon Juice", "1/4 oz Orgeat", "1/4 oz Simple Syrup" ], "instructions": "Shake with crushed ice, pour into a double old fashioned glass, and garnish with spent orange and lemon shells.", "body_text": "2 oz Bourbon or Rye (Old Granddad Bonded Bourbon)\n2 1/2 oz Orange Juice\n3/4 oz Lemon Juice\n1/4 oz Orgeat\n1/4 oz Simple Syrup\nShake with crushed ice, pour into a double old fashioned glass, and garnish with spent orange and lemon shells.\nAfter having enjoyed the Seahorse, I decided the next day to visit the Eastern Sour that was the inspiration for the drink. The recipe that I went with was Beachbum Berry's presentation in\nRemixed\nof the 1950s Trader Vic classic. I later found the drink in Trader Vic's 1972\nBartender Guide Revised\n(it was absent from Trader Vic's 1974\nRum Cookery & Drinkery\nthough where I looked before picking up\nRemixed\n), and that recipe was very similar except the sweeteners were a dash each of orgeat and rock candy syrup, the juices were specified as 1/2 of a lemon and 1/2 of an orange, and there was a fruit stick and mint garnish in addition to the spent citrus shells.\nThe Eastern Sour welcomed the nose with Bourbon, orange, and nutty aromas. Next, orange, lemon, and malt on the sip gave way to Bourbon and a hint of almond on the swallow. As the ice melted a little, the Bourbon's heat subsided and the orange juice notes began to take over the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMbsNn3U_hgM2e2ZsZzm0N3OHnWCOeq3JUaUgYrNJG_0UmtL3EOhEVUGmFnkEYn_hDhXZ_A4HPXpHsbGqxFrz-vM6U8qHsU6-85YD8aI9fnzuKyJE2Mw3wIcO1CcwvbBpFmw9TiW22CCf/s320/easternsour4622.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMbsNn3U_hgM2e2ZsZzm0N3OHnWCOeq3JUaUgYrNJG_0UmtL3EOhEVUGmFnkEYn_hDhXZ_A4HPXpHsbGqxFrz-vM6U8qHsU6-85YD8aI9fnzuKyJE2Mw3wIcO1CcwvbBpFmw9TiW22CCf/s800/easternsour4622.jpg", "comment_count": 0 }, { "title": "east somerville sour", "url": "https://cocktailvirgin.blogspot.com/2019/07/east-somerville-sour.html", "published": "2019-07-19T08:00:00.000-04:00", "updated": "2019-07-19T08:00:02.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "River Bar", "year": null }, "categories": [ "apricot liqueur", "lemon juice", "orange juice", "orgeat", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Granddad Bonded)", "1/2 oz Apricot Liqueur (Combier)", "1/4 oz Orgeat", "1/4 oz Simple Syrup", "1 oz Lemon Juice", "1/2 oz Orange Juice" ], "instructions": "Shake with ice and pour into a double old fashioned glass (whip shake, pour into a double old fashioned glass, and fill with crushed ice). Garnish with a cherry-orange slice flag.", "body_text": "2 oz Bourbon (Old Granddad Bonded)\n1/2 oz Apricot Liqueur (Combier)\n1/4 oz Orgeat\n1/4 oz Simple Syrup\n1 oz Lemon Juice\n1/2 oz Orange Juice\nShake with ice and pour into a double old fashioned glass (whip shake, pour into a double old fashioned glass, and fill with crushed ice). Garnish with a cherry-orange slice flag.\nThe Eastern Sour riff that I made a lot last summer at River Bar was the East Somerville Sour that reduced the orange juice volume and replaced it with apricot liqueur. The apricot also worked to bolster the nutty aspect in the Giffard Orgeat we were using. I have traced that apricot-orgeat duo to at least the 1930s with the\nYellow Mist\nfrom the\nCafé Royal Cocktail Book\n, and I was inspired that summer to utilize it in the\nHiva Oa\n. Once prepared with my orgeat (made from almonds and not almond extract like Giffard), the East Somerville Sour donated an orange and whiskey aroma with hints of apricot and orgeat's nuttiness on the nose. Next, lemon, orange, and a hint of creaminess from the orgeat on the sip led into Bourbon, apricot, and almond flavors on the swallow. Overall, it was not too dissimilar to the classic Eastern Sour but with less of an effect from the orange juice which took over the original's taste profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8nE0XlOwZ8_vh57274q0H3u3_7i0P2CFBTjeJ4zGeUjv5kouL3cOg5gKnEOjU4EuZrG-SZ0GcC-Kq4Ulkh7xTnFuOXO_MnyPittOeLzSOnprvLdX4-KhfoN2lK4BaVlw7gXzKBdEqDEZ/s320/eastsomerville4625.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8nE0XlOwZ8_vh57274q0H3u3_7i0P2CFBTjeJ4zGeUjv5kouL3cOg5gKnEOjU4EuZrG-SZ0GcC-Kq4Ulkh7xTnFuOXO_MnyPittOeLzSOnprvLdX4-KhfoN2lK4BaVlw7gXzKBdEqDEZ/s800/eastsomerville4625.jpg", "comment_count": 0 }, { "title": "army navy grog", "url": "https://cocktailvirgin.blogspot.com/2019/07/army-navy-grog.html", "published": "2019-07-20T08:00:00.000-04:00", "updated": "2019-07-20T08:00:07.283-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Modern Tiki", "year": null }, "categories": [ "bitters (Angostura)", "gin", "honey", "lemon juice", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 oz London Dry Gin (Beefeater)", "1 oz Demerara Rum (El Dorado 5 Year)", "1 oz Dark Jamaican Rum (Coruba)", "3/4 oz Lemon Juice", "3/4 oz Lime Juice", "3/4 oz Honey Syrup", "3/4 oz Orgeat", "3 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a double old fashioned glass, and fill with crushed ice. Garnish with a lemon twist.", "body_text": "1 oz London Dry Gin (Beefeater)\n1 oz Demerara Rum (El Dorado 5 Year)\n1 oz Dark Jamaican Rum (Coruba)\n3/4 oz Lemon Juice\n3/4 oz Lime Juice\n3/4 oz Honey Syrup\n3/4 oz Orgeat\n3 dash Angostura Bitters\nShake with ice, strain into a double old fashioned glass, and fill with crushed ice. Garnish with a lemon twist.\nTwo Saturdays ago, I decided to make another drink that I had spotted on the\nModern Tiki\nsite\n. That recipe was a mashup of the\nArmy & Navy\nthat first appeared in David Embury and Don the Beachcomber's\nNavy Grog\nminus the grapefruit juice that they dubbed the Army Navy Grog. Once prepared, the Grog donated a lemon and caramel bouquet to the nose. Next, a creamy lemon, lime, honey, and caramel sip saluted a dark rum, earthy-nutty, pine, clove, and allspice flavored swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WgE37OTKQsIFV0hUQmofHTVQ8v4p4mnoNfyRon7VORoS5pJ2McaEoRR0i2qehLnFT6dqo2vuAuFzisbLwA0WhzTohvYq3F0HrLrAOh73a7t4BS0gnRwo9Vu9QiRqpqeudjz3PHDwS9uT/s320/armynavygrog4629.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WgE37OTKQsIFV0hUQmofHTVQ8v4p4mnoNfyRon7VORoS5pJ2McaEoRR0i2qehLnFT6dqo2vuAuFzisbLwA0WhzTohvYq3F0HrLrAOh73a7t4BS0gnRwo9Vu9QiRqpqeudjz3PHDwS9uT/s800/armynavygrog4629.jpg", "comment_count": 0 }, { "title": "riddles in the dark", "url": "https://cocktailvirgin.blogspot.com/2019/07/riddles-in-dark.html", "published": "2019-07-21T08:00:00.000-04:00", "updated": "2019-07-21T08:00:06.547-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Al Sotack", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "amaro", "bitters (aromatic)", "cherry brandy", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1/4 oz Nardini Amaro", "1/2 tsp Rothman & Winter Orchard Cherry (Cherry Heering)", "8 drop Bitter End Moroccan Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1/4 oz Nardini Amaro\n1/2 tsp Rothman & Winter Orchard Cherry (Cherry Heering)\n8 drop Bitter End Moroccan Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nAfter paying homage to the\n10 year anniversary\nof\nRogue Cocktails\n, I picked up the edited successor,\nBeta Cocktails\n, which had just turned 8 years old. There, I was drawn in by Riddles in the Dark by Al Sotack when he was at the Franklin Mortgage & Investment Co. in Philadelphia. Interestingly, Al now co-owns Jupiter Disco in Brooklyn with the book's author Maks Pazuniak, and this cocktail appeared on a recent menu there. The drink name is a reference to\nThe Hobbit\nwhere Gollum challenged Bilbo with said word games, and the book described things as, \"We could wax poetic on the harmony and narrative of the cocktail, or we could point out that it tastes like an oatmeal raisin cookie.\"\nRiddles in the Dark greeted the nose with lemon oil over raisin aromas. Next, grape with a hint of cherry on the sip led into rye, raisin, and herbal bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCtOHBgiDlOg0SOVb1BVmIW1E91zpz7iURsjCpi3zC_eIiQLAdi-kxx1JsCapMiTHdzSdY_orOtNAqUre-gHQvi2uPl4outDgtl07vDml8_I8E9tfWtRcu4W-X3a4a_nsdyWcObjZMfdd/s320/riddlesdark4631.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCtOHBgiDlOg0SOVb1BVmIW1E91zpz7iURsjCpi3zC_eIiQLAdi-kxx1JsCapMiTHdzSdY_orOtNAqUre-gHQvi2uPl4outDgtl07vDml8_I8E9tfWtRcu4W-X3a4a_nsdyWcObjZMfdd/s800/riddlesdark4631.jpg", "comment_count": 0 }, { "title": "del rio", "url": "https://cocktailvirgin.blogspot.com/2019/07/del-rio.html", "published": "2019-07-22T08:00:00.000-04:00", "updated": "2019-07-22T08:00:01.500-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Scott Baird", "source": "The Classic & Craft Cocktail Recipe Book", "year": null }, "categories": [ "bitters (orange)", "sherry", "st. germain", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Lunazul)", "3/4 oz Manzanilla Sherry (Lustau Fino)", "3/4 oz Elderflower Liqueur (St. Elder)", "2-3 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Blanco Tequila (Lunazul)\n3/4 oz Manzanilla Sherry (Lustau Fino)\n3/4 oz Elderflower Liqueur (St. Elder)\n2-3 dash Angostura Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I reached for Clair McLafferty's\nThe Classic & Craft Cocktail Recipe Book\nand spotted the Del Rio by the Bon Vivants' Scott Baird. The combination reminded me of John Gertsen's\nMeans of Preservation\nbut with tequila and a dry sherry instead of gin and dry vermouth. Once prepared, the Del Rio welcomed the senses with a grapefruit oil, tequila, and floral aroma. Next, a melon-like fruit note on the sip from the elderflower liqueur gave way to tequila, floral, and savory notes from the fino on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQudWmRQVjpA4lHV2P35ldmLNdFJK-Qkt9NV-nFVmt9RdOOE41rq3X4OhBh9iAMezAB_r6dRk2hqESrp_LZWhDIAuAydEW_mgprp5-vr2kIL8inBFywM2YRKu6RMbb6ia-pUAeHRa_wdhV/s320/delrio4633.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQudWmRQVjpA4lHV2P35ldmLNdFJK-Qkt9NV-nFVmt9RdOOE41rq3X4OhBh9iAMezAB_r6dRk2hqESrp_LZWhDIAuAydEW_mgprp5-vr2kIL8inBFywM2YRKu6RMbb6ia-pUAeHRa_wdhV/s800/delrio4633.jpg", "comment_count": 0 }, { "title": ":: staff bonding of the day ::", "url": "https://cocktailvirgin.blogspot.com/2019/07/staff-bonding-of-day.html", "published": "2019-07-22T10:00:00.000-04:00", "updated": "2019-07-22T10:00:04.512-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "Adapted from an article published on the USBG National site November 2016.\nThe owners of one restaurant I worked at for better or for worse look to me as a role model and as a bridge between the bar staff and the rest of the front of the house. For the first many months after we opened, there was a decent divide between the two that was unfortunate since we pooled the house. We the bar did not help run their drinks and they did not help us with washing and polishing the glassware, for example. While not optimal, things moved along for a while until we came up with ideas to bridge the gap.\nOne of the solutions was to have the drink of day that one of the bartenders would come up with and explain in great detail to the servers. Some of the bartenders used this as testing grounds for new recipes that made my job easier to include them in the next menu change, so this was an added benefit. But even teaching servers about classics turned out to be\nincredibly useful since it gave them a better groundwork for drink basics and began them asking better questions. Classics afforded us the opportunity to explain drink families, cocktail and world history, and drink making theory. It paid dividends when the servers would sound more intelligent in their recommendations to their guests which in turn made the bar program shine since we were being utilized better. To include the servers even more, I would take requests for spirits and then narrow it down whether they wanted to learn about a straight spirits drink or a citrus-driven one. It kept me on my toes, but it allowed me to suggest things that either they or their guests preferred at the time. The whole process proved a great way to introduce the staff to more modern classics, and many of these became staff favorites to recommend like the\nDivision Bell\nand\nFort Washington Flip\n.\nAnother great bonding mechanism and a good way to learn about my coworkers was to begin asking the question of the day either at the slow part at the beginning of the service shift or in the middle of a lagging moment. I found that it made the less senior ones such as the server assistants feel important when you call them over and ask them for their input. Moreover, there was no playing favorites here for everyone gets asked.\nHere are six of our most successful questions of the day:\n• What non-aquatic bird is your favorite and why?\n• What childhood viewed movie (seen 10 years old or before) that you revisited as an adult (18+) that is your new favorite from that era?\n• Who is your favorite person at the circus and why?\n• What is your favorite salad green?\n• Which is your favorite imaginary or mythical creature and why?\n• Which of the bottles back here would be your first grab in a bar fight?\nI was reminded of the value of this exercise when I was too distracted to think up and ask a question, and some one inquired pleadingly if there will be a question of the day. Some of the questions are still being debated to this day especially the melee weapon bottle question, and Rick Dobbs of the Last Word had fun with it on Facebook after I told him about it when he visited Boston. Feel free to add your own question ideas to the comments below.\nOn Sunday nights at that location, the business and hence the money were lower, but it became one of the more fought over shifts. In one way, you can feel like you are at your guest-pampering best due to the amount of time you can spend with the guests, and it did not hurt that management and the kitchen have started sending out bonus dishes to make the night\nmore pleasurable. But adding a theme greatly helped. The summer before that one, we did a theme of Yacht Rock Sundays that made the two Sunday night servers with a great interest in that musical genre rather happy. We began wearing Hawaiian shirts (actually, due to those nights, I continued to do so on other nights as my wardrobe has expanded) and I conjured up a special drink menu each week of 8 drinks or so named after the songs. For the 2-3 new drinks each week, I solicited requests from the servers as well as the kitchen, and there was definitely an excitement to see whose drink name won out that week. Would it be Chef’s epic duet of Kenny Loggins and Steve Perry’s “\nDon’t Fight It\n” envisioned as a Gin Swizzle or would it be one of the servers request for a drink named the “\nDanger Zone\n”? Another popular Sunday was Cowboy Sunday with a soundtrack laden with Johnny Cash and Dolly Parton and with cowboy shirts and other accouterments to add accent. Even without a dress up aspect, a theme like Sinatra Sunday can change the way the restaurant feels especially if your playlist is otherwise typically in a narrow range.\nTrue, I have been part of bar staffs where\ndrinking behind the bar\nwas the major form of staff bonding, but that definitely left out the servers. And the establishment I just described was not the proper one to have those sorts of safety meetings that seem to work better at industry and party bars. Since none of the above acts include drinking (other than tasting the drink of the day), the management had generally been behind each of them. And they were pleased with the greater ties between the various aspects of the front of the house and how well it has translated into a more pleasant experience for the guests.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdGZv2ocpJeQAO-FuECwPQiQtq2xq51tQX3q6bDVIb8ag2yW6IhKrEwsiNri0IGcY2nUNUorJFwXmwDwRwO9-AlN6ygRraCTtQcs_DusuXMtawIIaGsAsv4kKxbICY9-6A2ZeP-EqitDt/s320/chicken1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kBcIpWheRGeIbUMr7B4ahq9A6Ci1uEzaYmZb1My8m6RG3HmXy_HZyr97RN8Uq-hoyNgzA_KsGhvBt-biqNe0AVp6ClNUllmWdVfg2cqVinVtEZfhoBbkRh0vGhZ8tfY0RD5z66g72I2u/s320/chicken2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdGZv2ocpJeQAO-FuECwPQiQtq2xq51tQX3q6bDVIb8ag2yW6IhKrEwsiNri0IGcY2nUNUorJFwXmwDwRwO9-AlN6ygRraCTtQcs_DusuXMtawIIaGsAsv4kKxbICY9-6A2ZeP-EqitDt/s800/chicken1.jpg", "comment_count": 0 }, { "title": "zombie d'chambon", "url": "https://cocktailvirgin.blogspot.com/2019/07/zombie-dchambon.html", "published": "2019-07-23T08:00:00.000-04:00", "updated": "2019-07-23T08:00:00.536-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Brian Dressel", "source": "Midnight Cowboy", "year": 2012 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "calvados", "creme de cassis", "curacao", "gin", "lime juice", "pear liqueur", "pineapple juice", "rum" ], "ingredients": [ "1 oz Daron Calvados (Boulard VSOP)", "1 oz Plantation Rum (Plantation Original Dark)", "1/2 oz Citadelle Gin (Tanqueray)", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Mathilde Cassis (Massenez)", "1/2 oz Mathilde Poire Liqueur", "1 oz Pineapple Juice", "1 oz Lime Juice", "3/4 oz Orange Juice", "4 dash Angostura Bitters" ], "instructions": "Shake with crushed ice, pour into a Tiki mug (Plantation Rum mug), and fill with crushed ice. Garnish with mint sprigs and orange slices (omit orange slices).", "body_text": "1 oz Daron Calvados (Boulard VSOP)\n1 oz Plantation Rum (Plantation Original Dark)\n1/2 oz Citadelle Gin (Tanqueray)\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Mathilde Cassis (Massenez)\n1/2 oz Mathilde Poire Liqueur\n1 oz Pineapple Juice\n1 oz Lime Juice\n3/4 oz Orange Juice\n4 dash Angostura Bitters\nShake with crushed ice, pour into a Tiki mug (Plantation Rum mug), and fill with crushed ice. Garnish with mint sprigs and orange slices (omit orange slices).\nTwo Tuesdays ago, I fielded a question about Zombie variations on\nReddit\nand had thus taken out David Montgomery's\nZombie Horde\nto find the answer. Since it was already out, I utilized it for the drink of the night which was the Zombie d'Chambon. This Zombie riff was crafted in 2012 by Brian Dressel of Austin's Midnight Cowboy in honor of Hugo Chambon Rothlisberger who was the brand ambassador for Pierre Ferrand back then. I was able to match a good number of the calls for Pierre Ferrand products, but alas, I had to utilize other spirits and liqueurs for this tribute. Once prepared, the Zombie d'Chambon yielded a mint bouquet over a dark berry nose. Next, lime, dark berry, and orange notes on the sip lurched into rum and apple flavors on the swallow with an orange and clove spice finish. Unfortunately, the cassis seemed to overtake most of the other flavors in the mix (I am not sure if Mathilde brand is lighter than Massenez or if this was intended).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztfPcAhhKlHY5nF2ptvIotC_0fSIUn9_gacsAcF2tRJeuvTxy0hi3Ft-u8ivGUd2umGbPLH2qITEcZucl5vxOEZNzU0Hj7E0DkKWjxB-aHtIsK3lE0-QCEDOIo8ukseWDm-n2xHOMIMJA/s320/zombiechambon4635.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztfPcAhhKlHY5nF2ptvIotC_0fSIUn9_gacsAcF2tRJeuvTxy0hi3Ft-u8ivGUd2umGbPLH2qITEcZucl5vxOEZNzU0Hj7E0DkKWjxB-aHtIsK3lE0-QCEDOIo8ukseWDm-n2xHOMIMJA/s800/zombiechambon4635.jpg", "comment_count": 1 }, { "title": "pinky pincher", "url": "https://cocktailvirgin.blogspot.com/2019/07/pinky-pincher.html", "published": "2019-07-24T08:00:00.000-04:00", "updated": "2019-07-24T08:00:11.522-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1972 Bartender's Guide Revised", "year": 1972 }, "categories": [ "bitters (orange)", "lemon juice", "orgeat", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (2 oz Old Grand Dad Bonded)", "1/2 oz Orange Juice (3/4 oz)", "1/2 oz Lemon Juice (3/4 oz)", "1 dash Orgeat (1/2 oz)", "1 dash Simple Syrup (1/4 oz)" ], "instructions": "Shake with ice and pour into a double old fashioned glass (whip shake, pour into a double old fashioned glass, and fill with crushed ice). Garnish with a thin orange slice and thin lemon slice (omit both) and a mint sprig.", "body_text": "1 oz Bourbon (2 oz Old Grand Dad Bonded)\n1/2 oz Orange Juice (3/4 oz)\n1/2 oz Lemon Juice (3/4 oz)\n1 dash Orgeat (1/2 oz)\n1 dash Simple Syrup (1/4 oz)\nShake with ice and pour into a double old fashioned glass (whip shake, pour into a double old fashioned glass, and fill with crushed ice). Garnish with a thin orange slice and thin lemon slice (omit both) and a mint sprig.\nTwo Wednesdays ago, I selected Trader Vic's 1972\nBartender's Guide Revised\nfor something a bit tropical. There, I latched on to the Pinky Pincher that was marked as a Trader Vic original, and the recipe reminded me of a\nWard Eight\nwith orgeat instead of the grenadine. I could not find a good explanation for the name other than it being in the same alliterative time era of Vic's along with drinks such as the\nPotted Parrot\nand\nShingle Stain\n.\nThe Pinky Pincher offered up a mint aroma over Bourbon notes to the nose. Next, a creamy lemon and orange sip led into Bourbon and nutty orgeat on the swallow with a lemon and vanilla finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCPINGQNmMp9k6CBVhdY2xdAQJ1eSXpQCedKrCmjfAFSBCetqdiF0o066dG60VgwWjmbz852aFbYQghuWKbvLST-9eUH1T09f7eS1eWaC4HPCDPudzuSUMoegRDSF2eJzIIxYDe1af6sX/s320/pinkypincher4640.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCPINGQNmMp9k6CBVhdY2xdAQJ1eSXpQCedKrCmjfAFSBCetqdiF0o066dG60VgwWjmbz852aFbYQghuWKbvLST-9eUH1T09f7eS1eWaC4HPCDPudzuSUMoegRDSF2eJzIIxYDe1af6sX/s800/pinkypincher4640.jpg", "comment_count": 0 }, { "title": "rum runner's downfall", "url": "https://cocktailvirgin.blogspot.com/2019/07/rum-runners-downfall.html", "published": "2019-07-25T08:00:00.000-04:00", "updated": "2019-07-25T08:00:03.306-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "creme de banane", "creme de peche", "lime juice", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "1 1/4 oz White Rum (Uruapan Charanda)", "3/4 oz 151 Proof Caribbean Rum (Don Q)", "2 oz Pineapple Juice", "1 oz Lime Juice", "1/2 oz Banana Liqueur (Giffard Banane du Bresil)", "1/2 oz Blackberry Liqueur (Marie Brizard)", "1/2 oz Crème de Peche (Briottet)", "8-10 leaf Mint", "8 oz Crushed Ice" ], "instructions": "Blend with out ice to pulverize the mint leaves. Blend with ice for 10 seconds on high, pour into a 16 oz glass or Tiki mug, fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 1/4 oz White Rum (Uruapan Charanda)\n3/4 oz 151 Proof Caribbean Rum (Don Q)\n2 oz Pineapple Juice\n1 oz Lime Juice\n1/2 oz Banana Liqueur (Giffard Banane du Bresil)\n1/2 oz Blackberry Liqueur (Marie Brizard)\n1/2 oz Crème de Peche (Briottet)\n8-10 leaf Mint\n8 oz Crushed Ice\nBlend with out ice to pulverize the mint leaves. Blend with ice for 10 seconds on high, pour into a 16 oz glass or Tiki mug, fill with crushed ice, and garnish with mint sprigs.\nTwo Wednesdays ago, the heat made me crave a blender drink, and my glorious mint patch made me wonder what I could do along the lines of the\nMissionary's Downfall\n. I had previously taken that drink in a Hawaiian direction with the\nLili'uokalani's Downfall\n, but the overlapping rum, pineapple, lime, and fruit liqueur elements reminded me of the\nRum Runner\n(not that specifically that recipe which Jeff Berry uncovered, but the one we did at River Bar last summer with equal parts of dark rum, white rum, pineapple juice, lime juice, crème de mûre, and crème de banane). When I merged the two, I left out the former's honey and latter's grenadine, and I was considering leaving out one of the fruit liqueurs. However, when I asked Andrea's opinion, she suggested leaving all three in there (I was considering leaving out the blackberry since I felt that it might dominate the flavor profile).\nFor a name, I kept things simple with the Rum Runner's Downfall which reminded me of the\nFranklin Bearse\n, a rum runner who met his downfall with a shotgun blast to the face. In the mug, the Rum Runner's Downfall donated a minty and berry bouquet to the nose. Next, lime, blackberry, and vegetal notes on the sip gave way to rum and banana flavors on the swallow with a peach and mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9mlSqCdXS_YgSNJo32glFSegkUPKR3lYr_W7X02OQ2PIuZGZfZ3hVnGgu6b9lNwjg_3ivvK6nI-sOkSC3I3kb1ZCKps28Mly5HoyXKW9OuFU4Srgs-FO39oFswU9Po86eqfPsUW3WFAu/s320/rumrunnerdownfall4643.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9mlSqCdXS_YgSNJo32glFSegkUPKR3lYr_W7X02OQ2PIuZGZfZ3hVnGgu6b9lNwjg_3ivvK6nI-sOkSC3I3kb1ZCKps28Mly5HoyXKW9OuFU4Srgs-FO39oFswU9Po86eqfPsUW3WFAu/s800/rumrunnerdownfall4643.jpg", "comment_count": 0 }, { "title": "northern lights", "url": "https://cocktailvirgin.blogspot.com/2019/07/northern-lights.html", "published": "2019-07-26T08:00:00.000-04:00", "updated": "2019-07-26T08:00:00.521-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "egg white", "honey", "lemon juice", "malört", "passion fruit syrup" ], "ingredients": [ "2 oz Malört (Jeppson's) (*)", "3/4 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a double old fashioned glass with crushed ice, and garnish with mint sprigs.", "body_text": "2 oz Malört (Jeppson's) (*)\n3/4 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a double old fashioned glass with crushed ice, and garnish with mint sprigs.\n(*) Perhaps 1 oz each of Malort and Bourbon would work well here too for a slightly less bitter-herbal balance.\nAfter seeing the recipes for the\nPort Light\nand\nStarboard Light\nin Trader Vic when I made the Pinky Pincher, I still had the structure in my head two days later. For some reason, I decided that instead of whisk(e)y, what if I were to replace the spirit with Malort? I might have made the connection when I misremembered making a riff of Nick Jarrett's Prizefighter that included Malort and passion fruit; in the end, those were two different drinks: the\nCutman\nand the\nCornerman\n, respectively. For a name, I was considering the Nordic Light akin to the\nNordic Toddy\n, but the Northern Lights seemed rather nautical especially for boats a bit further north.\nThe Northern Lights welcomed the nose with mint and passion fruit aromas. Next, a creamy lemon and honey sip transitioned into a bitter herbal and passion fruit swallow. Overall, the egg white and honey worked to mollify the Malort's bitterness and the passion fruit seemed to modulate it into something a bit more fruity and pleasant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgkYW_QpqNKGZ-xDV76oQ2MIZ5SKQnJKRtIkR4v6N7tAPQZlKQzes7RoGdp2HHe2mvyW_Ps2_RJpzZV-m7l5WZ3JDsqvDLhd0HbSoH9s4fVkc9j7BqIwWRynNSA48UggtHgqwoM8Zljtr/s320/northernlights4646.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgkYW_QpqNKGZ-xDV76oQ2MIZ5SKQnJKRtIkR4v6N7tAPQZlKQzes7RoGdp2HHe2mvyW_Ps2_RJpzZV-m7l5WZ3JDsqvDLhd0HbSoH9s4fVkc9j7BqIwWRynNSA48UggtHgqwoM8Zljtr/s800/northernlights4646.jpg", "comment_count": 0 }, { "title": "honi makai", "url": "https://cocktailvirgin.blogspot.com/2019/07/honi-makai.html", "published": "2019-07-27T08:00:00.000-04:00", "updated": "2019-07-27T08:00:06.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Hadi Ktiri", "source": "Arnaud's French 75", "year": null }, "categories": [ "herbsainte", "lime juice", "orange juice", "orgeat", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz Aged Rum (Appleton Select)", "1/2 oz Overproof Rum (Stolen Jamaican Overproof)", "3/4 oz Lime Juice", "1/2 oz Orange Juice", "1/4 oz Allspice Dram (Hamilton's)", "1/4 oz Orgeat", "1/4 oz Herbsaint" ], "instructions": "Shake with ice and strain into a double old fashioned glass (whip shake, pour into a Tiki mug, and fill with crushed ice). Garnish with a mint sprig, pineapple leaf (omit), and orange wheel.", "body_text": "1 1/2 oz Aged Rum (Appleton Select)\n1/2 oz Overproof Rum (Stolen Jamaican Overproof)\n3/4 oz Lime Juice\n1/2 oz Orange Juice\n1/4 oz Allspice Dram (Hamilton's)\n1/4 oz Orgeat\n1/4 oz Herbsaint\nShake with ice and strain into a double old fashioned glass (whip shake, pour into a Tiki mug, and fill with crushed ice). Garnish with a mint sprig, pineapple leaf (omit), and orange wheel.\nTwo Fridays ago, I returned to Clair McLafferty's\nThe Classic & Craft Cocktail Recipe Book\nwhere I spotted the Honi Makai by Hadi Ktiri at Arnaud's French 75 in New Orleans. This tropical drink reminded me of the\nA Tale of Two Kitties\nwith orange juice, Herbsaint, and a second rum thrown in the mix. Once prepared, the Honi Makai donated a mint, orange, and anise aroma to the nose. Next, lime and orange mingled on the sip, and the swallow proffered funky rum, anise, and allspice flavors. Overall, the Herbsaint's anise was rather strong, but if that is your thing (like it is ours), then you are in luck! After making the drink and posting it on\nInstagram\n, Hadi reached out to inquire how I enjoyed the drink. I replied that it definitely worked for us and I inquired as to what rums he had used given the vagueness of the book's recipe; he specified El Dorado 8 Year for the aged rum and Plantation OFTD as the overproof one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMLmJFa0Yy5YvJW26ei3I7bPtlmn2L4vRKAUdo1PhBbNrtiP7WbAAtYGE63M2wn01oOuiMon2cTDrKeLP10-oe3wvso4M90tJjeTjbA9ff3s7LFtugJqMI7zgpRSMBfvJeTw03Mwu8IPR/s320/honimakai4647.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMLmJFa0Yy5YvJW26ei3I7bPtlmn2L4vRKAUdo1PhBbNrtiP7WbAAtYGE63M2wn01oOuiMon2cTDrKeLP10-oe3wvso4M90tJjeTjbA9ff3s7LFtugJqMI7zgpRSMBfvJeTw03Mwu8IPR/s800/honimakai4647.jpg", "comment_count": 0 }, { "title": "here's how zombie", "url": "https://cocktailvirgin.blogspot.com/2019/07/heres-how-zombie.html", "published": "2019-07-28T08:00:00.000-04:00", "updated": "2019-07-28T08:00:05.772-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "W.C. Whitfield", "source": "Here's How", "year": 1941 }, "categories": [ "apricot liqueur", "lime juice", "pineapple juice", "rum", "sugar" ], "ingredients": [ "3/4 oz Heavy Bodied Rum (RL Seale 10 Year)", "3/4 oz Dark Puerto Rican Rum (Don Q Añejo)", "3/4 oz Light Puerto Rican Rum (Privateer Silver)", "3/4 oz Red Rum (Appleton Select)", "1/2 oz Apricot Liqueur (Combier)", "3/4 oz Pineapple Juice" ], "instructions": "Shake with ice, pour into a Zombie glass (Tiki mug), and top with ice. Float 151 proof rum (1/4 oz Plantation OFTD), and garnish with mint, pineapple (omit), and cherries (omit).", "body_text": "3/4 oz Heavy Bodied Rum (RL Seale 10 Year)\n3/4 oz Dark Puerto Rican Rum (Don Q Añejo)\n3/4 oz Light Puerto Rican Rum (Privateer Silver)\n3/4 oz Red Rum (Appleton Select)\n1/2 oz Apricot Liqueur (Combier)\n3/4 oz Pineapple Juice\nJuice of 1 Lime (1 oz)\n1 tsp Brown Sugar\nShake with ice, pour into a Zombie glass (Tiki mug), and top with ice. Float 151 proof rum (1/4 oz Plantation OFTD), and garnish with mint, pineapple (omit), and cherries (omit).\nMy freshman year of college, I was invited to Halloween party one Saturday night at a nearby fraternity. One of the best drinks of the event was a Zombie that I vividly recall being rather potent with pineapple and apricot being the most noteworthy flavors. By potent, I mean that I had four and then I stopped, but my roommate who arrived on his own had at least double that in less time and was a mess. We tried to get him to walk home with us, but he kept with his troublesome antics and darted. He did make it back to the room and later woke up with a black marker line down his face for his efforts (disclaimer: he was not the nicest of roommates). So with the teenage high jinks aside, my memory of the Zombie from 30 years ago was very specific and nothing like the mysterious spice hints of the\n1934 classic Zombie\n. The Zombie that came closest to it was first published in 1941 in W.C. Whitfield's wood-covered\nHere's How\nthat I mentioned in the\nBath Salts\npost. While the Don the Beachcomber offering had a limitation of two per customer, this recipe was subtitled \"one to a customer\" despite being somewhat weaker in strength.\nWhitfield's Zombie welcomed the senses with mint, funky overproof rum, and a fruity nose. Next, lime and the rums' caramel on the sip lumbered into rich rums, brown sugar-pineapple, and apricot flavors on the swallow. While made with better ingredients than the party one and not served in a plastic Solo cup, it was definitely less sweet and more citrus defined but rather similar in flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7-OOC9btLBWT-nKmedae6l1dyQltrmAYUvuUoKOd4XNSRDHfPRwpA4otmYKWtSF_7OOjesyEdydI719rFeWvBLFneFvIXQFuXlq7Ic7Z_Hs31OhhANHfTkNSGm8vU5-MaQulw6AkXaw0/s320/whitfieldzombie4652.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7-OOC9btLBWT-nKmedae6l1dyQltrmAYUvuUoKOd4XNSRDHfPRwpA4otmYKWtSF_7OOjesyEdydI719rFeWvBLFneFvIXQFuXlq7Ic7Z_Hs31OhhANHfTkNSGm8vU5-MaQulw6AkXaw0/s800/whitfieldzombie4652.jpg", "comment_count": 0 }, { "title": "monkey steals the peach", "url": "https://cocktailvirgin.blogspot.com/2019/07/monkey-steals-peach.html", "published": "2019-07-29T08:00:00.000-04:00", "updated": "2019-07-29T08:00:04.859-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "campari", "creme de peche", "gin", "orange juice" ], "ingredients": [ "2 oz Gin (Beefeater)", "1 oz Orange Juice", "1/4 oz Crème de Peche (Briottet)", "1/4 oz Campari", "1/2 bsp Absinthe (Kübler)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Gin (Beefeater)\n1 oz Orange Juice\n1/4 oz Crème de Peche (Briottet)\n1/4 oz Campari\n1/2 bsp Absinthe (Kübler)\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nWhile going through the blog posts to add tags for essays and seminars, I spotted the recipe for the\nMonkey Paw\nthat added banana liqueur to the traditional\nMonkey Gland\n. I then thought about the peach liqueur in the\nMissionary's Downfall\nthat I had tinkered with a few days prior, and my mind jumped to the phrase \"monkey steals the peach\" which is a caption to a move in\nNinja Mind Control\n. While I have never seen the book itself, the two images and the description for that maneuver which will apparently cause a lethal amount of blood loss have circulated around the internet. Instead of just adding the liqueur in like with the Monkey Paw, I also changed the red element from grenadine to Campari, for Campari and peach pair rather well as I learned in Derek Brown's\nBitter Peach\nand I later utilized in the\nCampeche\naperitif.\nThe Monkey Steals the Peach attacked with an orange, anise, and pine bouquet. Next, the orange juice controlled the sip, and the swallow tore away with gin, peach, and orange flavors on the swallow with a celery-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zcrUiJIDOv_R288-d1dZMrdJwsmV8dnUE6W-yCQ346R9ishf2rffhMilp9VhNrwinwC1WfW6zcZygvWhpKHSaWrCxU4sYnJYhLw7B4rgTDUVoG4GiQN5kek_Mi35EMYBEzG3k8YToB7W/s320/monkeypeach4657.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zcrUiJIDOv_R288-d1dZMrdJwsmV8dnUE6W-yCQ346R9ishf2rffhMilp9VhNrwinwC1WfW6zcZygvWhpKHSaWrCxU4sYnJYhLw7B4rgTDUVoG4GiQN5kek_Mi35EMYBEzG3k8YToB7W/s800/monkeypeach4657.jpg", "comment_count": 0 }, { "title": "st. nicholas manhattan", "url": "https://cocktailvirgin.blogspot.com/2019/07/st-nicholas-manhattan.html", "published": "2019-07-30T08:00:00.000-04:00", "updated": "2019-07-30T08:00:04.104-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Julien \"Papa Jules\" Gualdoni", "source": "Cliff Restaurant", "year": null }, "categories": [ "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz St. Nicholas Abbey 12 Year Rum (RL Seale 10 Year)", "1 oz Cinzano Sweet Vermouth (Martini Grand Lusso)", "2 oz Coconut Water", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "2 oz St. Nicholas Abbey 12 Year Rum (RL Seale 10 Year)\n1 oz Cinzano Sweet Vermouth (Martini Grand Lusso)\n2 oz Coconut Water\n1 dash Angostura Bitters\nMix, chill in the freezer along with a coupe glass, pour into the coupe, and garnish with an orange twist.\nTwo Tuesdays ago for the cocktail hour, I reached for the\nExperimental Cocktail Club\nbook and spotted the St. Nicholas Manhattan. This large format batched cocktail (that I adapted for a single serving above) was crafted by Julien \"Papa Jules\" Gualdoni at the Cliff Restaurant in Barbados. The drink called for a rum from St. Nicholas Abbey which is one of the last rum producers on Barbados that is tied to a functioning plantation instead of purchasing molasses from elsewhere; the historic space was renovated in 2006 and production began again. Since this pot-stilled rum is not only very expensive but hard to source, I figured that my R.L. Seale 10 Year from the other side of the island would be a good substitute (especially since he made that 12 year rum for them at the Four Square Distillery).\nThis Rum Manhattan riff greeted the nose with orange and grape aromas. Next, grape mingled with the coconut water notes on the sip, and the swallow proffered rum, coconut water's brininess, and the bitters' clove and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXx_Jy4UKw7he_d1cbOXEZ4_TTyvdkjuNVkvsp5objnaI0aIzlcr17gfLQyYnNlCPk9Usy_cFwLtz70xUX_XMbcsaPNUs-FM6mS0VABNr8Z9g7uksWHlEY2Ai9tD0DE2kTtQQw35vypUA/s320/stnicholasmanhat4658.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXx_Jy4UKw7he_d1cbOXEZ4_TTyvdkjuNVkvsp5objnaI0aIzlcr17gfLQyYnNlCPk9Usy_cFwLtz70xUX_XMbcsaPNUs-FM6mS0VABNr8Z9g7uksWHlEY2Ai9tD0DE2kTtQQw35vypUA/s800/stnicholasmanhat4658.jpg", "comment_count": 0 }, { "title": "rx sour", "url": "https://cocktailvirgin.blogspot.com/2019/07/rx-sour.html", "published": "2019-07-31T08:00:00.000-04:00", "updated": "2019-08-01T19:15:42.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "sichuan-garden2" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Ran Duan", "source": "the Baldwin Bar", "year": null }, "categories": [ "#sichuan-garden2", "lime juice", "pineapple juice", "rum", "scotch", "simple syrup" ], "ingredients": [ "3/4 oz Glenfiddich Fire & Cane Scotch", "1 oz El Dorado 12 Year Rum", "3/4 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into an up glass, and garnish with an edible flower, lime twist, and pineapple leaf.", "body_text": "3/4 oz Glenfiddich Fire & Cane Scotch\n1 oz El Dorado 12 Year Rum\n3/4 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice, strain into an up glass, and garnish with an edible flower, lime twist, and pineapple leaf.\nTwo Wednesdays ago, we ventured up to the Baldwin Bar in Woburn for I had just learned that Backbar-alum\nDan Braganca\nhad returned from his adventures in Baltimore and started working there. For a first drink, I requested the Rx Sour that Dan mentioned was created by Ran Duan; I neglected to ask if the name was somehow inspired by the\nPrescription Julep\n(the only similarities are the split base spirits and the sugar though). Once mixed, the Rx Sour shared a smoke, floral, and lime bouquet to the nose. Next, malt and pineapple played on the sip, and the swallow was all about the smoky Scotch with a solid backbone from the Demerara rum. We tried to figure out where the floral notes were stemming from, and we deduced that it was either from the Scotch and pineapple like in the\nGory Guerrero\nor perhaps the Scotch and lime.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SKs56RtadqmRwEk3pyKwFKSDzqwXXvoLud5qQabbxKw7CfHE46OGAUdVbnzvm__ditVyTCTrgHQu5sVPIq-FtnkofzruELfcloxpcNvLfNGSs4EOkQfEBW51H0lps74i1C1JNMqyIppf/s320/rxsour4663.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SKs56RtadqmRwEk3pyKwFKSDzqwXXvoLud5qQabbxKw7CfHE46OGAUdVbnzvm__ditVyTCTrgHQu5sVPIq-FtnkofzruELfcloxpcNvLfNGSs4EOkQfEBW51H0lps74i1C1JNMqyIppf/s800/rxsour4663.jpg", "comment_count": 0 }, { "title": "brandy no. 1", "url": "https://cocktailvirgin.blogspot.com/2019/08/brandy-no-1.html", "published": "2019-08-01T08:00:00.000-04:00", "updated": "2019-08-01T08:00:07.828-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "apricot liqueur", "brandy", "vermouth (sweet)" ], "ingredients": [ "2/3 Brandy (1 3/4 oz Camus VS Cognac)", "2 dash Italian Vermouth (3/4 oz Martini Grand Lusso)", "1 dash Apricot Liqueur (1/4 oz Combier)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry (orange twist).", "body_text": "2/3 Brandy (1 3/4 oz Camus VS Cognac)\n2 dash Italian Vermouth (3/4 oz Martini Grand Lusso)\n1 dash Apricot Liqueur (1/4 oz Combier)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice, strain into a cocktail glass, and garnish with a cherry (orange twist).\nTwo Thursdays ago, I returned home late from working an event downtown; between the advanced hour and the unseasonably cool evening's air, I was in the mood for something in nightcap territory instead of something more tropical. Therefore, I selected\nPioneers of Mixing at Elite Bars: 1903-1933\nand rediscovered the Brandy No. 1 that I had passed over a few times probably due to its uninspiring name. Essentially, it was a Brandy Manhattan with accents from apricot liqueur and Amer Picon, and this book featured other drinks with this cordial duo including the Brooklyn-like\nMontana\nand the Scotch-based\nMagician\n. Once stirred and strained, the Brandy No. 1 donated orange oil over apricot and grape aromas. Next, the vermouth's grape mingled with an orchard fruit note on the sip, and the swallow began with the Cognac and ended with a delightful bitter orange-apricot flavor that complemented the French spirit elegantly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgqy2-2EgOIfMaGckwUxI5Zb2bEJ-U3JXGjHDFjGtLMKQWrOJBbpRktb0ZkercxcxaM_AY7kw7A4ptGpVLs8AgsSGKD3zZwHLFfJ5iELvFXrQIzNenYhcYoBdeDbat1XG39lA2QvJlVXu/s320/brandyno1_4664.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgqy2-2EgOIfMaGckwUxI5Zb2bEJ-U3JXGjHDFjGtLMKQWrOJBbpRktb0ZkercxcxaM_AY7kw7A4ptGpVLs8AgsSGKD3zZwHLFfJ5iELvFXrQIzNenYhcYoBdeDbat1XG39lA2QvJlVXu/s800/brandyno1_4664.jpg", "comment_count": 0 }, { "title": "krakatoa", "url": "https://cocktailvirgin.blogspot.com/2019/08/krakatoa.html", "published": "2019-08-02T08:00:00.000-04:00", "updated": "2019-08-02T08:00:02.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "blend", "attribution": { "creator": "Beachbum Berry", "source": "Beachbum Berry's Remixed", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "grapefruit juice", "kahlua", "lime juice", "orange juice", "rum" ], "ingredients": [ "1 1/2 oz Lime Juice", "1 oz Orange Juice", "1 oz Grapefruit Juice", "1 oz Apricot Nectar (Goya)", "1/2 oz Falernum (Velvet)", "1 tsp Coffee Liqueur (1/4 oz Kahlua)", "1 1/2 oz Gold Puerto Rican Rum (Don Q Añejo)", "1 1/2 oz Demerara Rum (El Dorado 5 Year)", "1 dash Angostura Bitters", "2 oz Kona Coffee, cooled as a float (Ethiopian)" ], "instructions": "Blend all but the coffee with 8 oz crushed ice for 10 seconds. Pour into a 36 oz snifter (16 oz glass) with ice cubes, and float the chilled coffee.", "body_text": "1 1/2 oz Lime Juice\n1 oz Orange Juice\n1 oz Grapefruit Juice\n1 oz Apricot Nectar (Goya)\n1/2 oz Falernum (Velvet)\n1 tsp Coffee Liqueur (1/4 oz Kahlua)\n1 1/2 oz Gold Puerto Rican Rum (Don Q Añejo)\n1 1/2 oz Demerara Rum (El Dorado 5 Year)\n1 dash Angostura Bitters\n2 oz Kona Coffee, cooled as a float (Ethiopian)\nBlend all but the coffee with 8 oz crushed ice for 10 seconds. Pour into a 36 oz snifter (16 oz glass) with ice cubes, and float the chilled coffee.\nTwo Fridays ago, I purchased a few fruit juices to make a trio of drinks in Beachbum Berry's\nRemixed\n. The first one was the Krakatoa that called for apricot nectar; this one was not the flaming\nKrakatoa\nbut one inspired by a drink at Ft. Lauderdale's Mai Kai called the Mutiny. Beachbum Berry and friends modified the Hawaii Kai Swizzle to have coffee flavors since they could not pry the Mutiny recipe away from the Mai Kai bartenders.\nThe Krakatoa erupted with coffee aromas from the float along with hints of citrus from underneath. Next, crisp lime and other citrus notes on the sip flowed into rum, apricot, and spice flavors on the swallow along with a coffee finish. As the float integrated into the straw sip, the flavor profile got a lot darker, roastier, and drier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJf6jJhic7Bq6ij9TYHnQJq3fjyjIC1B1fsC43A9cZdIVyB5ubzObJzANAYJCDwPcyEVTzGhd-p0o3pKu1vlFWp9Bxi7uTJ-vU6CZI8pwdk4kYY6nZzZntdchaoxRzjxNdD66OXUoSF8G/s320/krakatoa4668.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJf6jJhic7Bq6ij9TYHnQJq3fjyjIC1B1fsC43A9cZdIVyB5ubzObJzANAYJCDwPcyEVTzGhd-p0o3pKu1vlFWp9Bxi7uTJ-vU6CZI8pwdk4kYY6nZzZntdchaoxRzjxNdD66OXUoSF8G/s800/krakatoa4668.jpg", "comment_count": 0 }, { "title": "astro aku aku", "url": "https://cocktailvirgin.blogspot.com/2019/08/astro-aku-aku.html", "published": "2019-08-03T08:00:00.000-04:00", "updated": "2019-08-03T08:00:02.925-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Jeff Berry", "source": null, "year": null }, "categories": [ "bitters (Angostura)", "falernum", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Lime Juice", "1 oz Papaya Nectar (Goya)", "1/2 oz Apricot Nectar (Goya)", "1/2 oz Falernum (Velvet)", "1 1/2 oz Gold Puerto Rican Rum (Don Q Añejo)", "1 oz Lemon Hart 151 Proof Rum", "1 dash Angostura Bitters" ], "instructions": "Blend 10 seconds with 4 oz crushed ice, pour into a large Easter Island Tiki mug, and fill with ice.", "body_text": "1 1/2 oz Lime Juice\n1 oz Papaya Nectar (Goya)\n1/2 oz Apricot Nectar (Goya)\n1/2 oz Falernum (Velvet)\n1 1/2 oz Gold Puerto Rican Rum (Don Q Añejo)\n1 oz Lemon Hart 151 Proof Rum\n1 dash Angostura Bitters\nBlend 10 seconds with 4 oz crushed ice, pour into a large Easter Island Tiki mug, and fill with ice.\nThe next of the fruit juice trio was the Astro Aku Aku that utilized the apricot nectar I purchased for the Krakatoa along with papaya nectar that I got another use with the third part of the trio. In\nRemixed\n, Beachbum Berry described how the Polynesian restaurant craze overlapped in the 1960s with the pinnacle of the space age intrigue, and such wonders as the\nSaturn\nand Trader Vic's\nSpace Needle\nwere invented. The Astro Aku Aku was Jeff Berry's tribute to this era, and he based his creation off of the Hawaii Kai's Suffering Bastard (no relation to Joe Scialom's better known\nrecipe\n).\nIn the mug, the Astro Aku Aku launched into a lime, tropical fruit, and rum bouquet to the nose. Next, lime and papaya notes orbited on the sip, and the swallow followed through with rum, apricot, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4W5LmWPw44uQqyNXc-LmwrqykfZhwPK8d9LrOMVCE6DInxYOs0dTy4YOAuLeXI7hot0Xd-BnsIdRv_hXdJtMgec1Jg22VZcc2HdLUUwZNDUqF15v8fcHeudECubdrnwk9OvbLTTk9nq6/s320/astroakuaku4671.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4W5LmWPw44uQqyNXc-LmwrqykfZhwPK8d9LrOMVCE6DInxYOs0dTy4YOAuLeXI7hot0Xd-BnsIdRv_hXdJtMgec1Jg22VZcc2HdLUUwZNDUqF15v8fcHeudECubdrnwk9OvbLTTk9nq6/s800/astroakuaku4671.jpg", "comment_count": 0 }, { "title": "headhunter", "url": "https://cocktailvirgin.blogspot.com/2019/08/headhunter.html", "published": "2019-08-04T08:00:00.000-04:00", "updated": "2019-08-04T08:00:08.417-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Mannie \"Blackie\" Andal", "source": "Hawaii Kai Restaurant", "year": 1960 }, "categories": [ "honey", "lime juice", "rum" ], "ingredients": [ "1 1/4 oz Lime Juice", "1 1/4 oz Papaya Nectar (Goya)", "1/2 oz Peach Nectar (Goya)", "3/4 oz Honey Syrup", "1 1/2 oz Demerara Rum (El Dorado 5 Year)", "1 oz Lemon Hart 151 (Plantation OFTD)", "3/4 oz Gold Puerto Rican Rum (Diplomatico Añejo)" ], "instructions": "Blend with 4 oz crushed ice for 5 seconds and pour into a Headhunter-style Tiki mug with ice (whip shake, pour, and fill with crushed ice). Garnish with a pineapple finger speared to a red and a green cocktail cherries (mint sprigs).", "body_text": "1 1/4 oz Lime Juice\n1 1/4 oz Papaya Nectar (Goya)\n1/2 oz Peach Nectar (Goya)\n3/4 oz Honey Syrup\n1 1/2 oz Demerara Rum (El Dorado 5 Year)\n1 oz Lemon Hart 151 (Plantation OFTD)\n3/4 oz Gold Puerto Rican Rum (Diplomatico Añejo)\nBlend with 4 oz crushed ice for 5 seconds and pour into a Headhunter-style Tiki mug with ice (whip shake, pour, and fill with crushed ice). Garnish with a pineapple finger speared to a red and a green cocktail cherries (mint sprigs).\nFor the final part of my juice trio, I returned to the papaya nectar that was christened in the Astro Aku Aku and opened up peach nectar for this one: the Headhunter. The recipe was crafted by Mannie \"Blackie\" Andal of Manhattan's Hawaii Kai Restaurant during the 1960's, and it was provided by Beachbum Berry in his\nRemixed\nbook. The drink also seemed like the perfect time to take my new mug from the Boston Shaker Store for a test rum. Once prepared, the Headhunter donated mint notes over papaya and peach aromas. Next, lime, honey, and peach on the sip snuck up on a burly rum and papaya flavored swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HjIONVF996gWOZHyVXa4XN6argE3OM_EyOiAt52mNuMlw3NMj9Nj51oliaWyCeCJlb3A58STUAgKG50Dr_5oq7ZArlFktUXrLZAnGefCkJCoUJ6NFRY8LBzR-VkLyI2WCEsWnbHmDFZW/s320/headhunter4674.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HjIONVF996gWOZHyVXa4XN6argE3OM_EyOiAt52mNuMlw3NMj9Nj51oliaWyCeCJlb3A58STUAgKG50Dr_5oq7ZArlFktUXrLZAnGefCkJCoUJ6NFRY8LBzR-VkLyI2WCEsWnbHmDFZW/s800/headhunter4674.jpg", "comment_count": 0 }, { "title": "moonkist twist", "url": "https://cocktailvirgin.blogspot.com/2019/08/moonkist-twist.html", "published": "2019-08-05T08:00:00.000-04:00", "updated": "2019-08-05T08:00:06.432-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "El Nova", "source": "Instagram", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "honey", "lime juice", "rum" ], "ingredients": [ "3/4 oz Lime Juice", "1/2 oz Honey Syrup", "1/2 oz Falernum (Velvet)", "2 oz Coconut Water", "1 1/2 oz Light Puerto Rican Rum (Treat Oak White Rum)", "1 oz Barbados Rum (Plantation 5 Year)", "2 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a coconut Tiki mug, and fill with crushed ice. The image included a mint sprig garnish, so I followed suit.", "body_text": "3/4 oz Lime Juice\n1/2 oz Honey Syrup\n1/2 oz Falernum (Velvet)\n2 oz Coconut Water\n1 1/2 oz Light Puerto Rican Rum (Treat Oak White Rum)\n1 oz Barbados Rum (Plantation 5 Year)\n2 dash Angostura Bitters\nWhip shake, pour into a coconut Tiki mug, and fill with crushed ice. The image included a mint sprig garnish, so I followed suit.\nRecently,\nInstagrammer\nEl Nova\nposted the Moonkist Twist as his take on the Moonkist Coconut from the Mai Kai in Florida. After I made it myself, El Nova inquired how I enjoyed it and pointed me towards the reason why he modified things. The\nAtomicGrog\nblog\nposted\nabout the Moonkist Coconut that they described as \"a bolder and spicier option to the Piña Colada\" and how the drink is better during the brief soft-shelled young coconut season when it can be crafted into a mug. Moreover, they continued on to provide a recipe that came across as rather sweet. El Nova converted the coconut milk and cream in that recipe into coconut water, and otherwise balanced the drink to be less decadent and sugary.\nThe Moonkist Twist welcomed the nose with mint over clove spice notes. Next, lime and coconut water on the sip fled into rum, honey, and clove flavors on the swallow. Without the coconut milk and cream, the drink allowed the honey and falernum duo to shine as they have in the Daiquiri-like Don Beach's\nIsland of the Martinique\nand Eastern Standard's\nChappaquiddick\nbut lightened by the briny coconut water.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCsn4I53MRfwAyWWTLhjsjD4-1cnfyHL_ZxBfEVBjMynrWC1xTx322UW0l71Hllg9aIR0nAD1N-UwVozJYVK58e_nHq3EY8lNVzGqEMZk5p4KDfIDKKw8JnnM2C1Z2NhujxGBFoBdn8h8F/s320/moonkisttwist4678.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCsn4I53MRfwAyWWTLhjsjD4-1cnfyHL_ZxBfEVBjMynrWC1xTx322UW0l71Hllg9aIR0nAD1N-UwVozJYVK58e_nHq3EY8lNVzGqEMZk5p4KDfIDKKw8JnnM2C1Z2NhujxGBFoBdn8h8F/s800/moonkisttwist4678.jpg", "comment_count": 0 }, { "title": ":: bartender media relations 101 ::", "url": "https://cocktailvirgin.blogspot.com/2019/08/bartender-media-relations-101.html", "published": "2019-08-05T10:00:00.000-04:00", "updated": "2019-08-05T10:00:01.374-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "Originally published on the USBG National site in October 2016 and in\nBoston Cocktails: Drunk & Told\nin April 2017; slightly adapted version here.\nBecoming more famous in your trade can come from word of mouth around town or winning big competitions, but there are some easier ways -- namely, getting the press involved. Sometimes, the press will find you on their own but more likely the first contacts will be aided by your bar or restaurant’s PR firm; however, getting contacted is not enough especially if you hesitate. Here are some pointers on how to improve your chances.\nFirst, have a bio and photo prepared. Find a friend or co-worker with photography skills or hire a photographer to take a good headshot of you as well as a photo of you making a drink behind the bar. Low resolution will work well for web publicity but it will not do so well in magazines, so the more pixels the better! Whether it is an article, a bartender site like\nShakeStir\n, or a competition, most want a photo to go along with the name, so have one or a few on hand. The bio can be simple with what your job position is, what sort of establishment you work at, and what sort of drinks you focus on, but some history of how you got there and your other accomplishments might help as well.\nSecond, utilize social media to establish a brand, and people including the press will be able to find you and follow you. Moreover, in a way, you are creating your own press.\nInstagram\nis rather popular for drink photos, recipes, and bartending action shots, but do not neglect the old standbys of\nFacebook\nand\nTwitter\n. Video and podcasts are another way to get your voice out there, and the written word through blogging and article writing has been the pathway for several now famous bartenders out there. Get the message out there of what recipes you are creating, what your bar program is building, and what special events or theme nights you are scheming. If you have something to teach, consider starting an educational\nYoutube\nseries (or see if there is an adult education class series that needs an instructor). Writers like to latch on to trends and promote events that happen. Consider tagging websites, magazines, and writers on social media to get their attention, or to start dialogues by assisting them in their searches (many writers will ask for help on stories on\nThere are also writers who ask their followers directly for content. I have had recipes and responses published by Gary Regan (newsletter and books), Tales of the Cocktail,\nEater\n, and other outlets by just answering their calls for answers to their questions. So take some time to add key social media accounts and blogs to your feeds, and make sure you keep an eye out for the requests.\nIf your bar or restaurant has an HR firm, get to know them so that they feel comfortable contacting you about stories that come their way. Utilize them to for assistance in writing your bio if possible, and make sure that they have both your bio and photo(s) on hand so that they can easily disseminate these essentials without waiting for you to get back to them or their contacts. Often HR firms only deal with the bar manager or lead bartender, but getting to know them might sway them to include you if this is not the case.\nWhen media does contact you, it is essential for you to be prompt -- meaning a couple of hours if possible. I remember one writer who contacted me about a recipe and I said that I could create something. When they replied that they needed a yes or no that night, instead of writing back immediately (I was out and away from my home bar), I got home, created the\ndrink\nwith a photo attached, and wrote back a little before 11:30pm. To me that was “that night” but to that writer, they wrote someone else and went to bed, and I missed that opportunity. Writers do not have the same sleep schedules as bartenders, so keep that in mind. Deadlines are often short, and waiting 24 hours or so can miss getting your quote or recipe included in an article. Sometimes, the contact happens during your shift, and depending on your work place’s policy, it might not be possible to write back (or even receive the message), but do try to write at the end of the shift even if it is to say that you will write them back the next day.\nWhen dealing with the media, the more professional you are and the easier you are to work with, the more likely you are to be contacted again. Writers have a job to do, and if you are dependable and difficulty-free, they will remember that and utilize you more often. In addition, be as thorough as possible in your communications. Do not assume that the writers and editors have any bartending expertise, so make things obvious especially in recipe directions.\nCompetitions are indeed a great way to get press, although it can take a lot of both stage presence and recipe development to start to win these events. Some competitions do a good job of promoting all of the contestants whether with photos or recipe lists, while many only do the winner or the top two or three. There are also other ways besides competitions to get brands and their PR firms to work with you especially if you can team up with them to develop their marketing whether for print or offsite events.\nFinally, remember to be patient. Getting good at your craft takes years as can getting notice from the media. There are definitely ways to speed up both processes through educating yourself and creating your own press without the traditional media. Getting your voice out there through social media will help as will trying to meet and interact with writers at events, on\nTwitter\n, and through other sites. Getting press and fame is not the be-all and end-all; try to find satisfaction and inner peace with the job you have chosen. Find the joy that will allow you to be in it for the long haul for it can be a while before the press catches on. Or if at all, for some of my favorite bartenders never get mentioned in articles at all. Their path to success was in making a warm, welcoming bar that guests return over and over to. There is no reason not to try to have both, but do not forget that our first obligation is to the guests and our establishments.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUchLiPgoU1pdNXcNIUWORSZovDyfwER_IPsuzubye2mFnaTplhTMmGdCHiQdf3YlW_xADUBGlVLgCS_bJ6NDQeA9xRt-XLjctv8qBT95GATBKD6cVwYG8QMt8-QJoqX06PhQczJ2-nfr/s320/improper_cover.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCOXp1r-mhDKzWVKTme6yJMRK9LCjdv1FkExzyFRthAlTCB8Ld9L3SytSdtrKrHcbFKhc_2_ztHQsgLaALU0iSFpHGZNm146t1dtMpFpbsFN7lXBtsKsKZR4TWy_rH7zGRY2NoMUB1wm6/s320/metro_small237b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUchLiPgoU1pdNXcNIUWORSZovDyfwER_IPsuzubye2mFnaTplhTMmGdCHiQdf3YlW_xADUBGlVLgCS_bJ6NDQeA9xRt-XLjctv8qBT95GATBKD6cVwYG8QMt8-QJoqX06PhQczJ2-nfr/s800/improper_cover.jpg", "comment_count": 0 }, { "title": "low down", "url": "https://cocktailvirgin.blogspot.com/2019/08/low-down.html", "published": "2019-08-06T08:00:00.000-04:00", "updated": "2019-08-06T08:00:04.378-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Evan Milliman", "source": "Ticonderoga Club", "year": null }, "categories": [ "amaro", "campari", "honey", "lemon juice", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Dolin Blanc Vermouth", "3/4 oz Campari", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup", "1/4 oz Sfumato Rabarbarao" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Dolin Blanc Vermouth\n3/4 oz Campari\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup\n1/4 oz Sfumato Rabarbarao\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I was in the mood for something lighter, so I turned to Drew Lazor's\nSession Cocktails\nand spotted the Low Down by Evan Milliman at Atlanta's Ticonderoga Club. Once shaken and strained, the Low Down welcomed the nose with earthy bitter aromas from the Sfumato along with hints of orange from the Campari. Next, lemon and honey made for an easy sip, and the swallow had floral notes meeting bitter earthy ones with a honey and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTLlHTuFYOXmvQmuG04LA7H9PN0zT8xdB3QBTYYuSfOP21WdAJX-Owlq_kZGW5hlhwjHl89M1Bk7N7cI6-Q3ppw_To7ba-3lgsdcq3VNV9BvL99sT8KJ1gOTrALgCHbOg-ywOURCfh_bJ/s320/lowdown4682.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTLlHTuFYOXmvQmuG04LA7H9PN0zT8xdB3QBTYYuSfOP21WdAJX-Owlq_kZGW5hlhwjHl89M1Bk7N7cI6-Q3ppw_To7ba-3lgsdcq3VNV9BvL99sT8KJ1gOTrALgCHbOg-ywOURCfh_bJ/s800/lowdown4682.jpg", "comment_count": 0 }, { "title": "cou-cou-comber", "url": "https://cocktailvirgin.blogspot.com/2019/08/cou-cou-comber.html", "published": "2019-08-07T08:00:00.000-04:00", "updated": "2019-08-07T08:00:02.306-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Joe Scialom", "source": "Caribe Hilton Hotel", "year": 1959 }, "categories": [ "lime juice", "pastis", "simple syrup", "vodka" ], "ingredients": [ "1 1/2 oz Vodka (Barr Hill)", "1/2 oz Lime Juice", "1 tsp Pernod (Herbsaint)", "1 tsp Simple Syrup (1/4 oz)" ], "instructions": "Shake with ice and strain into a hollowed-out cucumber placed into a receptacle to hold it vertical. Drink with a straw and eat the cucumber as you go.", "body_text": "1 1/2 oz Vodka (Barr Hill)\n1/2 oz Lime Juice\n1 tsp Pernod (Herbsaint)\n1 tsp Simple Syrup (1/4 oz)\nShake with ice and strain into a hollowed-out cucumber placed into a receptacle to hold it vertical. Drink with a straw and eat the cucumber as you go.\nWith the second cucumber from my garden, I decided to make a classic Tiki drink that had always caught my eye. The recipe did not call for cucumber juice like the\nIrma La Douce\n, cucumber syrup like the\nWhite Buddha\n, or muddled cucumber like in the\nHole in Cup\n, but it utilized the cucumber as the drinking vessel. That drink was the Cou-Cou-Comber created by Joe Scialom of\nSuffering Bastard\nfame while at the Caribe Hilton Hotel in San Juan, Puerto Rico, circa 1959. Otherwise, the drink inside was a simple Vodka Gimlet elevated by herbal notes from pastis as laid out in Beachbum Berry's\nSippin' Safari\n.\nThe cucumber certainly contributed to the nose along with the anise from the Herbsaint and mint and peppery floral aromas from my garnishes. Next, the lime dominated the sip, and the swallow followed along with the aroma (minus the garnishes) with cucumber and anise flavors. I could not help but think that a white rum, gin, or agave spirit would work wonders here, but I kept true to the recipe with the vodka and let the other flavors sing out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjVxxKnbOIyONpQ3ryh_xC1UnTmj6Suoer4M3iUvCBlLAaTbAL-f0Y97JrFDgas1n0XOxpzx7zOintAZ4frJ3iYhxIrbKC5FWWZHQ0PJuovog02tydQ8GYfBhOGg3BBpnjLgqSRW6DFZ2/s320/coucoucomber4685.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjVxxKnbOIyONpQ3ryh_xC1UnTmj6Suoer4M3iUvCBlLAaTbAL-f0Y97JrFDgas1n0XOxpzx7zOintAZ4frJ3iYhxIrbKC5FWWZHQ0PJuovog02tydQ8GYfBhOGg3BBpnjLgqSRW6DFZ2/s800/coucoucomber4685.jpg", "comment_count": 0 }, { "title": "dempsey", "url": "https://cocktailvirgin.blogspot.com/2019/08/dempsey.html", "published": "2019-08-08T08:00:00.000-04:00", "updated": "2019-08-08T08:00:10.525-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Just Cocktails", "year": 1939 }, "categories": [ "absinthe", "applejack", "gin", "grenadine" ], "ingredients": [ "1/2 Dry Gin (1 1/4 oz Beefeater)", "1/2 Apple Brandy (1 1/4 oz Boulard VSOP Calvados)", "2 dash Grenadine (1/2 oz)", "2 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 Dry Gin (1 1/4 oz Beefeater)\n1/2 Apple Brandy (1 1/4 oz Boulard VSOP Calvados)\n2 dash Grenadine (1/2 oz)\n2 dash Absinthe (1/2 bsp Kübler)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Thursdays ago, I decided to open my new purchase of W.C. Whitfield's 1939 wood-covered\nJust Cocktails\nthat would be joining its brethren, Whitfield's 1941\nHere's How\nthat I\nbought\nback in 2010. The recipe that I started with was the Dempsey that was most certainly named after Jack Dempsey the boxer who reigned as the world heavyweight champion from 1919 to 1926 given the drawing of a pugilist. The combination of gin, apple brandy, and grenadine reminded me of the\nPink Lady\nand\nBlue Skies\n, so I was intrigued.\nThe Dempsey left the corner with orange oil aromas over apple and berry notes and herbal undertones on the nose. Next, apple and pomegranate jabbed on the sip, and the swallow swung with gin, apple, and dark berry flavors and an anise finish at the bell.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEh4YToeZGnKrqcwAuxQwgtXkVEc5It9XexoiG8LjtKVb4WOxGeqEIEmPeEnuz4OhsjWQauP8_kSd8icm13sB1je1E-mb7aRUQZHgO0Df_-LfztGzxUBTw3zBb3bac4qP6TXRK82ztZzQ_/s320/dempsey4687.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEh4YToeZGnKrqcwAuxQwgtXkVEc5It9XexoiG8LjtKVb4WOxGeqEIEmPeEnuz4OhsjWQauP8_kSd8icm13sB1je1E-mb7aRUQZHgO0Df_-LfztGzxUBTw3zBb3bac4qP6TXRK82ztZzQ_/s800/dempsey4687.jpg", "comment_count": 0 }, { "title": "brave margot", "url": "https://cocktailvirgin.blogspot.com/2019/08/brave-margot.html", "published": "2019-08-09T08:00:00.000-04:00", "updated": "2019-08-09T08:00:04.749-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Bar Marilou", "year": null }, "categories": [ "absinthe", "campari", "falernum", "fernet-branca", "lime juice", "pineapple syrup", "rum" ], "ingredients": [ "1 oz Campari", "3/4 oz Black Strap Rum (Cruzan)", "1/4 oz Velvet Falernum", "1/2 oz Pineapple Syrup", "3/4 oz Lime Juice", "1 dash Absinthe (24 drop St. George)" ], "instructions": "Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a spritz of Fernet Branca (6 drops), a lime wheel (omit), edible flowers, and a cherry (omit).", "body_text": "1 oz Campari\n3/4 oz Black Strap Rum (Cruzan)\n1/4 oz Velvet Falernum\n1/2 oz Pineapple Syrup\n3/4 oz Lime Juice\n1 dash Absinthe (24 drop St. George)\nShake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a spritz of Fernet Branca (6 drops), a lime wheel (omit), edible flowers, and a cherry (omit).\nTwo Fridays ago, I happened upon the Brave Margot in\nImbibe\nthat was created at Bar Marilou in New Orleans. The recipe was inspired by the\nJungle Bird\nwith a bigger emphasis on the Campari and less so on the rum and pineapple; spice elements from falernum and absinthe were also added to the mix. Once prepared, the Brave Margot greeted the nose with peppery-floral and menthol aromas. Next, lime, caramel, and pineapple on the sip gave way to dark rum, bitter orange, and vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEX5cfL4AatlpzXoZXgqsMDgyXMMtthDlDCuPbPMOi-aUdv6TQw_gy_DlrfNkJJbfAEP3eUbyt8qJvlzr6wUssBNIGiEw6QNkSBFp8yBk_iOKyEjv_FHEcJM9f4yqLDzQbYD2Z8qmByRRI/s320/bravemargot4690.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEX5cfL4AatlpzXoZXgqsMDgyXMMtthDlDCuPbPMOi-aUdv6TQw_gy_DlrfNkJJbfAEP3eUbyt8qJvlzr6wUssBNIGiEw6QNkSBFp8yBk_iOKyEjv_FHEcJM9f4yqLDzQbYD2Z8qmByRRI/s800/bravemargot4690.jpg", "comment_count": 0 }, { "title": "old painless is waiting", "url": "https://cocktailvirgin.blogspot.com/2019/08/old-painless-is-waiting.html", "published": "2019-08-10T08:00:00.000-04:00", "updated": "2019-08-10T08:00:00.513-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "curacao", "lime juice", "pineapple syrup", "rum (white)" ], "ingredients": [ "1 1/2 oz Overproof White Rum (Privateer Tres Aromatique)", "1 oz Coconut Water", "3/4 oz Lime Juice", "1/2 oz Pineapple Syrup", "1/4 oz Curaçao (Pierre Ferrand Dry)", "6 drop Absinthe, Herbsaint, or Pastis (St. George Absinthe)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Overproof White Rum (Privateer Tres Aromatique)\n1 oz Coconut Water\n3/4 oz Lime Juice\n1/2 oz Pineapple Syrup\n1/4 oz Curaçao (Pierre Ferrand Dry)\n6 drop Absinthe, Herbsaint, or Pastis (St. George Absinthe)\nShake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.\nWhen I thought about the coconut water and pineapple syrup in my fridge, I considered doing a less opaque Piña Colada-Daiquiri riff. To take it up a notch, I thought about how the\nPainkiller\nis an orange juice extension of that drink, and I considered Paul McGee's frequent swapping of curaçao for orange juice in classics like the\nFog Cutter\nand\nPenang Afrididi #1\n. With the three alternatives to the Painkiller's coconut cream, pineapple juice, and orange juice in place, I added lime juice to balance the sweetness, and later a hint of absinthe to give it some needed depth. For a name, I went with a reference from the movie\nPredator\nfor this abstraction of the Painkiller: Blane Cooper called his M134 Mini-Gun \"Old Painless.\" Moments before Cooper's final confrontation with the alien, he declared, \"Old Painless is waiting.\"\nThe Old Painless is Waiting greeted the nose with rum, woody spice, and orange aromas. Next, lime and coconut water on the sip shot into rum, pineapple, and orange flavors on the swallow. Overall, the result was a lot more ethereal and closer to a Daiquiri than the classic Painkiller.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqIPVaZYYJsoMhkJZhyuYkW5FtEN_c4nvqSiUBHk9VEzux8j2FQmn9hcVvd4_lwUoLAfx3afMAdQlhlOxxGS393kxapFqp8mcZJ-6gV_IVxyAzdZciWGUFATKt6Evo0_ih8vQutdnjly3/s320/oldpainless4693.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqIPVaZYYJsoMhkJZhyuYkW5FtEN_c4nvqSiUBHk9VEzux8j2FQmn9hcVvd4_lwUoLAfx3afMAdQlhlOxxGS393kxapFqp8mcZJ-6gV_IVxyAzdZciWGUFATKt6Evo0_ih8vQutdnjly3/s800/oldpainless4693.jpg", "comment_count": 0 }, { "title": "catastrophe", "url": "https://cocktailvirgin.blogspot.com/2019/08/catastrophe_11.html", "published": "2019-08-11T08:00:00.000-04:00", "updated": "2019-08-11T08:00:02.364-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Just Cocktails", "year": 1939 }, "categories": [ "absinthe", "applejack", "benedictine", "cognac" ], "ingredients": [ "1 jigger Cognac (1 1/2 oz Camus VS)", "1/2 jigger Applejack (3/4 oz Laird's Bonded)", "1/2 jigger Benedictine (3/4 oz)", "2 dash Absinthe (1 bsp Kübler)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 jigger Cognac (1 1/2 oz Camus VS)\n1/2 jigger Applejack (3/4 oz Laird's Bonded)\n1/2 jigger Benedictine (3/4 oz)\n2 dash Absinthe (1 bsp Kübler)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Sundays ago, I returned to W.C. Whitfield's 1939\nJust Cocktails\nfor the evening's libation. There, I was lured in by the Catastrophe that seemed like a cross between a\nCorpse Reviver No. 1\nand a\nDe La Louisiane\n. Once prepared, the Catastrophe reached the nose with a lemon, apple, minty, and anise bouquet. Next, an apple sip crumbled into Cognac, apple, minty, chocolate, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1A8u9Fq_R-wS1Vya-N5-ZvpFTkpp_puM_MkE1V_GGJnXwIs-rMVYf3Zf-59Q_6Yk7csU9zdgRnz42z5t3xI3S7I4hdevP_4rPoNmA5X4puN9VDFIPyN__rAo6JvAnVUff5S3iEk7aHBf/s320/catastrophe4698.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1A8u9Fq_R-wS1Vya-N5-ZvpFTkpp_puM_MkE1V_GGJnXwIs-rMVYf3Zf-59Q_6Yk7csU9zdgRnz42z5t3xI3S7I4hdevP_4rPoNmA5X4puN9VDFIPyN__rAo6JvAnVUff5S3iEk7aHBf/s800/catastrophe4698.jpg", "comment_count": 0 }, { "title": "improved & fancy", "url": "https://cocktailvirgin.blogspot.com/2019/08/improved-fancy.html", "published": "2019-08-12T08:00:00.000-04:00", "updated": "2019-08-12T08:00:05.049-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Naren Young", "source": "Session Cocktails", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "bitters (orange)", "maraschino", "vermouth (dry)" ], "ingredients": [ "3 oz Dry Vermouth (Noilly Prat)", "1/4 oz Maraschino (Luxardo)", "1 bsp Absinthe (Kübler)", "3 dash Orange Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a lemon twist.", "body_text": "3 oz Dry Vermouth (Noilly Prat)\n1/4 oz Maraschino (Luxardo)\n1 bsp Absinthe (Kübler)\n3 dash Orange Bitters\n1 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a lemon twist.\nTwo Mondays ago, I was looking for something on the lighter side, so I reached for Drew Lazor's\nSession Cocktails\nbook. There, I spotted the Improved & Fancy by Naren Young. I was somewhat confused by the name since\nFancy\nrefers to the 1860s-style update to the cocktail by adding curaçao and\nImproved\nrefers to the 1870s-style update by adding dashes of Maraschino and absinthe to the mix. Here, unless the orange bitters are the curaçao part, the Fancy aspect is just the presentation.\nThe Improved & Fancy welcomed the nose with a lemon and nutty cherry bouquet. Next, white grape and cherry on the sip curtsied to nutty cherry and anise on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWycEKP3yETEoOsV5dKA1w8dt4DiJlwV-KroxrHGkSVCQaaAJQDlH0vRvg2qhE_5dBoZhuXE63XRpnNK9RBIaFosY3oaAco2CoaU73csZldHhCc-oagq0NNX6rdc4YEneGB4XbEwSp-N7/s320/improvedfancy4702.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWycEKP3yETEoOsV5dKA1w8dt4DiJlwV-KroxrHGkSVCQaaAJQDlH0vRvg2qhE_5dBoZhuXE63XRpnNK9RBIaFosY3oaAco2CoaU73csZldHhCc-oagq0NNX6rdc4YEneGB4XbEwSp-N7/s800/improvedfancy4702.jpg", "comment_count": 0 }, { "title": "creole", "url": "https://cocktailvirgin.blogspot.com/2019/08/creole.html", "published": "2019-08-13T08:00:00.000-04:00", "updated": "2019-08-13T08:00:12.546-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "W.C. Whitfield", "source": "Just Cocktails", "year": 1939 }, "categories": [ "benedictine", "maraschino", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1/2 jigger Bourbon (1 1/4 oz Old Grand-Dad Bonded)", "1/2 jigger Italian Vermouth (1 1/4 oz Martini Grand Lusso)", "1 dash Benedictine (1/4 oz)", "1 dash Maraschino (1/4 oz Luxardo)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1/2 jigger Bourbon (1 1/4 oz Old Grand-Dad Bonded)\n1/2 jigger Italian Vermouth (1 1/4 oz Martini Grand Lusso)\n1 dash Benedictine (1/4 oz)\n1 dash Maraschino (1/4 oz Luxardo)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I returned to my new copy of W.C. Whitfield's 1939\nJust Cocktails\nand spotted the Creole. This version of the Creole varied from the better known one which has Amer Picon instead of the Maraschino (besides rye as the whiskey);\nJust Cocktails\nhas no shortage of Amer Picon recipes so it was not due to its availability to the author. Instead, it appeared more like a sweet vermouth version of the Brooklyn (as it appeared in\nJack's Manual\n) crossed with the sweet vermouth version of the Red Hook, the\nBuffalo\n(or better stated, a mashup of the cocktails with the bitter elements of Punt e Mes and Picon removed).\nThis Creole proffered lemon, grape, and nutty cherry aromas. Next, the grape and cherry continued on into the sip, and the swallow dealt out Bourbon and herbal flavors with a sweet cherry finish. Without a bitter element in the mix, it lacked the intrigue and allure of the Picon version.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRpeI7rPMCbJ3zeRPLjYHi-BUSm8cOORLzE_Bi_sDxrRyFGdQyd-zzm0RoYwNi5R21DV76jry6YxrQV3CuIiXvNfpF9drvsRt0WVO9BB1fuShmv1xfNE8LEUmzAPHRlRDrtkKXXl3XiVX/s320/creole4705.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRpeI7rPMCbJ3zeRPLjYHi-BUSm8cOORLzE_Bi_sDxrRyFGdQyd-zzm0RoYwNi5R21DV76jry6YxrQV3CuIiXvNfpF9drvsRt0WVO9BB1fuShmv1xfNE8LEUmzAPHRlRDrtkKXXl3XiVX/s800/creole4705.jpg", "comment_count": 0 }, { "title": "plank owner's punch", "url": "https://cocktailvirgin.blogspot.com/2019/08/plank-owners-punch.html", "published": "2019-08-14T08:00:00.000-04:00", "updated": "2019-08-14T08:00:14.066-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Jason Alexander", "source": "Minimalist Tiki", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "honey", "lemon juice", "pimento dram", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Plantation OFTD Overproof Rum", "1 1/2 oz Moderately Aged Rum (Plantation Original Dark)", "1 oz Lemon Juice", "1 oz Honey Syrup", "1/2 oz Don's Spices (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)", "1 dash Aromatic Bitters (Jerry Thomas Decanter)", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Whip shake, pour into a Zombie glass, fill with crushed ice, and garnish with a mint sprig.", "body_text": "1 1/2 oz Plantation OFTD Overproof Rum\n1 1/2 oz Moderately Aged Rum (Plantation Original Dark)\n1 oz Lemon Juice\n1 oz Honey Syrup\n1/2 oz Don's Spices (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)\n1 dash Aromatic Bitters (Jerry Thomas Decanter)\n1 dash Absinthe (20 drop St. George)\nWhip shake, pour into a Zombie glass, fill with crushed ice, and garnish with a mint sprig.\nAfter placing an order for the\nMinimalist Tiki\nbook by Matt Pietrek (of CocktailWonk) and Carrie Smith a little over two months ago, my copy finally showed so I was excited to give a recipe a test run. Given my success with Jason Alexander's drinks in the past such as the\nGolden Shellback\nand\nDrunken Helmsman\n, I started with one of his recipes called the Plank Owner's Punch.\nThe Plank Owner's Punch inched my nose out to a mint aroma over funky rum notes. Next, a lemon, honey, and caramel sip leapt into rum, allspice, and vanilla flavors on the swallow. As the ice melted a bit, the absinthe's anise became more pronounced.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrVJ9JGFWTCdvKRQfL6vkhyphenhyphenspgZQUAPxq35_gGhrw4rNb_uVDs3zM5hGE_gsNvSVEuYkGZavxU4u1ux7VqV1lHg2Im02lEW9zGPKWr1QyqkYkVxwovZLmQDJpff1KtlIWIgkj8D77-5n6/s320/plankownerspunch4709.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrVJ9JGFWTCdvKRQfL6vkhyphenhyphenspgZQUAPxq35_gGhrw4rNb_uVDs3zM5hGE_gsNvSVEuYkGZavxU4u1ux7VqV1lHg2Im02lEW9zGPKWr1QyqkYkVxwovZLmQDJpff1KtlIWIgkj8D77-5n6/s800/plankownerspunch4709.jpg", "comment_count": 0 }, { "title": "marble hill", "url": "https://cocktailvirgin.blogspot.com/2019/08/marble-hill.html", "published": "2019-08-15T08:00:00.000-04:00", "updated": "2019-08-15T08:00:02.980-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "bitters (aromatic)", "gin", "orange juice", "quinquina" ], "ingredients": [ "2 oz Dorothy Parker Gin (Beefeater)", "1 oz Byrrh Grand Quinquina", "1 oz Orange Juice", "2 dash Abbott's Bitters (Jerry Thomas Decanter)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Dorothy Parker Gin (Beefeater)\n1 oz Byrrh Grand Quinquina\n1 oz Orange Juice\n2 dash Abbott's Bitters (Jerry Thomas Decanter)\nShake with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago, I turned to Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\nfor the evening's libation. There, I spotted the Marble Hill that came across like a curious\nBronx\nvariant. The name itself backed that assumption up, for Marble Hill is a neighborhood in Manhattan north of the Harlem River that is more closely associated with the Bronx. Frank's recipe was a modification of the one in\nThe Old Waldorf-Astoria Bar Book\nfrom 1935 that was half Gordon Gin and a quarter each Dubonnet and orange juice.\nThe Marble Hill greeted the nose with a pine, allspice, and plum bouquet. Next, grape and orange mingled on the sip, and the swallow donated gin flavors that shifted into bitter-herbal orange notes with an allspice and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrO396cxP4Zqq5uQ68DKac4CQY3IUHNZelxrcnaN6Th5Mh30bed7nfu83O_QUfNQ4-y2Ce4ynIpwlq8cqMgsgw7XRxxFdSJ-BSvD5SlTw48kVI2ni3hp5IdprhF2YOsafXKoEKGipAHR9/s320/marblehill4712.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrO396cxP4Zqq5uQ68DKac4CQY3IUHNZelxrcnaN6Th5Mh30bed7nfu83O_QUfNQ4-y2Ce4ynIpwlq8cqMgsgw7XRxxFdSJ-BSvD5SlTw48kVI2ni3hp5IdprhF2YOsafXKoEKGipAHR9/s800/marblehill4712.jpg", "comment_count": 0 }, { "title": "indian summer", "url": "https://cocktailvirgin.blogspot.com/2019/08/indian-summer.html", "published": "2019-08-16T18:53:00.000-04:00", "updated": "2019-08-16T18:53:07.306-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jared Schubert", "source": "The Classic & Craft Cocktail Recipe Book", "year": null }, "categories": [ "bitters (Angostura)", "simple syrup (other)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Michter's Bourbon (Old Grand-Dad Bonded)", "1/2 oz Cantaloupe Syrup (Sharlyn Melon Syrup)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist and a shaved melon slice (omit).", "body_text": "1 1/2 oz Michter's Bourbon (Old Grand-Dad Bonded)\n1/2 oz Cantaloupe Syrup (Sharlyn Melon Syrup)\n2 dash Angostura Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist and a shaved melon slice (omit).\nWhen Andrea brought home a melon, I recalled that there was a recipe in Clair McLafferty's\nThe Classic & Craft Cocktail Recipe Book\n. That melon number was the Indian Summer by Jared Schubert of Louisville, Kentucky, and those flavors rounded out a Bourbon Old Fashioned. In the glass, the Indian Summer offered floral, lemon, melon, and clove aromas. Next, a malt-driven sip led into Bourbon, floral, melon, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeguqY19gaH8UEWGeOobN2rO5idHifhMv-I5eoklBkIJ3Ly0aTBRO4GwSnvYpyIKeNMsf3e4-gEZhxiIO37nkd9hbyDFOiKL98ejJUiS-Rsbeu7ghUPzuUYYBVQgh2pvJXaHQrchnSaxI/s320/indiansummer4714.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeguqY19gaH8UEWGeOobN2rO5idHifhMv-I5eoklBkIJ3Ly0aTBRO4GwSnvYpyIKeNMsf3e4-gEZhxiIO37nkd9hbyDFOiKL98ejJUiS-Rsbeu7ghUPzuUYYBVQgh2pvJXaHQrchnSaxI/s800/indiansummer4714.jpg", "comment_count": 0 }, { "title": "second rummer up", "url": "https://cocktailvirgin.blogspot.com/2019/08/second-rummer-up.html", "published": "2019-08-17T08:00:00.000-04:00", "updated": "2019-08-17T08:00:07.777-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Brian Maxwell", "source": "Minimalist Tiki", "year": null }, "categories": [ "lime juice", "passion fruit syrup", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Aged Rum (1 oz Appleton Select + 1/2 oz Smith & Cross)", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Cinnamon Syrup" ], "instructions": "Whip shake, pour into a Pearl Diver glass (Tiki mug), and top with crushed ice. Garnish with mint sprigs and a smoking cinnamon stick.", "body_text": "1 1/2 oz Aged Rum (1 oz Appleton Select + 1/2 oz Smith & Cross)\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Cinnamon Syrup\nWhip shake, pour into a Pearl Diver glass (Tiki mug), and top with crushed ice. Garnish with mint sprigs and a smoking cinnamon stick.\nTwo Saturdays ago, I returned to the\nMinimalist Tiki\nbook by Matt Pietrek and Carrie Smith and spotted the Second Rummer Up. The recipe was crafted by Brian Maxwell who I did the \"\nCocktails in the Colonies\n\" talk with at Tales of the Cocktail in 2017 and who created the\nIsle of Fawkes\ndrink that I previously enjoyed. Brian currently works at Seaworthy in New Orleans, but the recipe might predate that move.\nThe Second Rummer up met the nose with an acrid cinnamon smoke over a mint aroma. Next, lime, pineapple, and hints of passion fruit on the sip got beat out by funky rum, passion fruit, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCwFDPs46Xo0FlzqV-rsOjkd69pTyECIJLBx8KbFhNtolgkYESovSbLTyza37ZPT8yYimMa-qa4nYk3p5ZtMTPQwG03k_tAiNjSpnauWTcVeVfENp4XaH8fDsjlNwTRcYDeh4E8O2Vple/s320/secondrummerup.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCwFDPs46Xo0FlzqV-rsOjkd69pTyECIJLBx8KbFhNtolgkYESovSbLTyza37ZPT8yYimMa-qa4nYk3p5ZtMTPQwG03k_tAiNjSpnauWTcVeVfENp4XaH8fDsjlNwTRcYDeh4E8O2Vple/s800/secondrummerup.jpg", "comment_count": 0 }, { "title": "maui nui", "url": "https://cocktailvirgin.blogspot.com/2019/08/maui-nui.html", "published": "2019-08-18T08:00:00.000-04:00", "updated": "2019-08-18T08:00:00.805-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "curacao", "lime juice", "pimento dram", "simple syrup (cinnamon)", "simple syrup (vanilla)", "vermouth (dry)" ], "ingredients": [ "2 1/2 oz Dry Vermouth (Noilly Prat)", "3/4 oz Lime Juice", "1/4 oz Curaçao (Pierre Ferrand)", "1/4 oz Cinnamon Syrup", "1/4 oz Don's Spices #2 (1/8 oz Vanilla Syrup + 1/8 oz Hamilton's Allspice Dram)", "1 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Tiki mug, and fill with crushed ice. Garnish with mint sprigs and freshly grated nutmeg.", "body_text": "2 1/2 oz Dry Vermouth (Noilly Prat)\n3/4 oz Lime Juice\n1/4 oz Curaçao (Pierre Ferrand)\n1/4 oz Cinnamon Syrup\n1/4 oz Don's Spices #2 (1/8 oz Vanilla Syrup + 1/8 oz Hamilton's Allspice Dram)\n1 dash Angostura Bitters\nWhip shake, pour into a Tiki mug, and fill with crushed ice. Garnish with mint sprigs and freshly grated nutmeg.\nAfter the Plank Owner's Punch, I began to focus in its Don's Spices #2, Don the Beachcomber's secret vanilla and allspice cordial that was featured in a few of his drinks. From that collection, I honed in on the\nNui Nui\nand decided to make a lower proof riff. For the Nui Nui's orange juice, I opted for the Paul McGee\npreference\nto remove orange juice from drinks and exchange it for curaçao. To name it, I decided upon the Maui Nui which is the prehistoric Hawaiian island formed from a volcano; between its weight and erosion, it ended up divided into four islands.\nThe Maui Nui erupted with a mint and cinnamon aroma. Next, lime and orange flavors mingled on the sip, and the swallow donated herbal, cinnamon, allspice, and vanilla flavors. Overall, the balance felt a lot lighter in proof, but the change from amber Virgin Island rum (which is generally not all that flavorful) to French vermouth was not an overwhelming change.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNh5Kqznh7fSMts4UZ2wMkumzAx3ShQfqwKIDEN1vvxiNUq9LPyulJe8jFaZOkBJV-10O2L2k08gyxqHnMWtSNRgk_gjiIXhcsgsLIkaP3slYMUFN7SafCK8BkoUPUxzI8x0rhKDH1qIFa/s320/mauinui4719.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNh5Kqznh7fSMts4UZ2wMkumzAx3ShQfqwKIDEN1vvxiNUq9LPyulJe8jFaZOkBJV-10O2L2k08gyxqHnMWtSNRgk_gjiIXhcsgsLIkaP3slYMUFN7SafCK8BkoUPUxzI8x0rhKDH1qIFa/s800/mauinui4719.jpg", "comment_count": 0 }, { "title": "creolita", "url": "https://cocktailvirgin.blogspot.com/2019/08/creolita.html", "published": "2019-08-19T08:00:00.000-04:00", "updated": "2019-08-19T08:00:07.674-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amer picon", "benedictine", "lime juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Aged Rum (Barbancourt 8 Year)", "1/2 oz Sweet Vermouth (Martini Grand Lusso)", "1/2 oz Lime Juice", "1/4 oz Benedictine", "1/4 oz Amer Picon (Torani Amer)", "1 pinch Salt" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Aged Rum (Barbancourt 8 Year)\n1/2 oz Sweet Vermouth (Martini Grand Lusso)\n1/2 oz Lime Juice\n1/4 oz Benedictine\n1/4 oz Amer Picon (Torani Amer)\n1 pinch Salt\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I thought about the Manhattan variation the\nCreole\n, and I wondered if I could make it into a Daiquiri if I swapped rum as the base and added lime juice. Given the original recipe, it seemed like the\nFloridita\nwould make as a great skeleton to manipulate. I originally made this drink with lime, vermouth, citrus, and the two liqueurs; however, it was a touch too bitter, and I remade it with a small pinch of salt which transformed it into a delight.\nInstead of calling it the Creole Daiquiri, I dubbed this one the Creolita in line with the Floridita. The Creolita began with a dark orange aroma countered by bright lime notes. Next, lime, caramel, and grape mingled on the sip, and the swallow proffered rum and a slightly bitter orange-herbal flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YdZizCCjLMuA5h-sVLboEefR43eQ8CwJeFG-end38Ow3mbQvoskN7NeJBNy7TZDFXNS4ojEW6h9jznp7VHTOkfkc8Ey1jkYvlNv37Jf5ZcVMEKxz7zCEGj1TXtg00p0VCW_mv-Uzi6Y-/s320/creolita4722.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YdZizCCjLMuA5h-sVLboEefR43eQ8CwJeFG-end38Ow3mbQvoskN7NeJBNy7TZDFXNS4ojEW6h9jznp7VHTOkfkc8Ey1jkYvlNv37Jf5ZcVMEKxz7zCEGj1TXtg00p0VCW_mv-Uzi6Y-/s800/creolita4722.jpg", "comment_count": 0 }, { "title": "snicker", "url": "https://cocktailvirgin.blogspot.com/2019/08/snicker.html", "published": "2019-08-20T08:00:00.000-04:00", "updated": "2019-08-20T08:00:03.351-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "W.C. Whitfield", "source": "Just Cocktails", "year": 1939 }, "categories": [ "bitters (orange)", "egg white", "gin", "maraschino", "simple syrup", "vermouth (dry)" ], "ingredients": [ "1 pony Dry Gin (1 1/2 oz Beefeater)", "1/2 pony French Vermouth (3/4 oz Noilly Prat)", "1 Egg White", "2 dash Maraschino Liqueur (1/4 oz Luxardo)", "1 tsp Syrup (1/4 oz Simple)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail glass.", "body_text": "1 pony Dry Gin (1 1/2 oz Beefeater)\n1/2 pony French Vermouth (3/4 oz Noilly Prat)\n1 Egg White\n2 dash Maraschino Liqueur (1/4 oz Luxardo)\n1 tsp Syrup (1/4 oz Simple)\n1 dash Orange Bitters (Regan's)\nShake once without ice and once with ice, and strain into a cocktail glass.\nFor the cocktail hour on Tuesday, I reached for W.C. Whitfield's 1939\nJust Cocktails\nwhere I spotted the Snicker. The Snicker came across like an egg white-laden version of the\nSilver Cocktail\nso I was intrigued by the concept. Once prepared, the Snicker proffered a nutty cherry aroma from the Maraschino that led into a creamy sip with a hint of cherry. Next, the gin came through on the swallow along with herbal and cherry notes. Over, no great surprises here other than an egg white drink without the \"sour\" portion.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-T6E7ahq-ALWoTfmVJ2ab6tfYMQjacE-unSWx4q2KazRgyGcSKskRixgpmNYntomwQMWOuOl2wkHTN-yu5Jxsyy3So1-PB9dv4eLfhjQiJ39KPkaiswKN-Xt_omK2yWkoB5v8dy66_YF/s320/snicker4724.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-T6E7ahq-ALWoTfmVJ2ab6tfYMQjacE-unSWx4q2KazRgyGcSKskRixgpmNYntomwQMWOuOl2wkHTN-yu5Jxsyy3So1-PB9dv4eLfhjQiJ39KPkaiswKN-Xt_omK2yWkoB5v8dy66_YF/s800/snicker4724.jpg", "comment_count": 0 }, { "title": "italian heirloom", "url": "https://cocktailvirgin.blogspot.com/2019/08/italian-heirloom.html", "published": "2019-08-21T08:00:00.001-04:00", "updated": "2022-10-18T17:21:14.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "build", "attribution": { "creator": "Maksym Pazuniak", "source": "Beta Cocktails", "year": null }, "categories": [ "cynar", "scotch" ], "ingredients": [ "2 oz Cynar", "1/2 oz Blended Scotch (Cutty Sark Prohibition)", "1/2 oz Laphroaig 10 Year Scotch", "1 pinch Salt", "5 swath Lemon Peel" ], "instructions": "Build in a mixing glass, express the peels into the liquid, stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Cynar\n1/2 oz Blended Scotch (Cutty Sark Prohibition)\n1/2 oz Laphroaig 10 Year Scotch\n1 pinch Salt\n5 swath Lemon Peel\nBuild in a mixing glass, express the peels into the liquid, stir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I returned to the\nBeta Cocktails\nbook after writing my\ntribute\nto that and\nRogue Cocktails\na month before. In those pages, I was excited by the Italian Heirloom by Maksym Pazuniak that I had somehow passed over before. The Cynar and salt combo mixed with another ingredient reminded me of\nBeta Cocktails\n'\nSearch for Delicious\nas well as the better known\nLittle Giuseppe\n. Here the other ingredient was not Punt e Mes but Scotch which generally pairs quite well with Cynar such as in the\nBlack Diamond Flip\n,\nLake City Quiet Pill\n, and\nDrunk Uncle\n. Once prepared, the Italian Heirloom welcomed the nose with lemon and peat smoke aromas. Next, lemon and caramel mingled on the sip, and the swallow came through with more smoke notes that were accented by mint and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTs5YL-QzmI7ZmPTF6W-NZKkKcUM-I8Xj_MrleGXD1lEHAi6OMlF9SzAiErdeQNH4St705NmmKamQo-hADNPp8ZyV9fTmohvUEDs_ke87PlTSSgvWc71DtAOpFohYkBv379xlpp-UcYa8d/s320/italianheirloom4728.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTs5YL-QzmI7ZmPTF6W-NZKkKcUM-I8Xj_MrleGXD1lEHAi6OMlF9SzAiErdeQNH4St705NmmKamQo-hADNPp8ZyV9fTmohvUEDs_ke87PlTSSgvWc71DtAOpFohYkBv379xlpp-UcYa8d/s800/italianheirloom4728.jpg", "comment_count": 0 }, { "title": ":: the financial reality of pursuing (and sticking with) your passion ::", "url": "https://cocktailvirgin.blogspot.com/2019/08/financial-reality-of-pursuing-and.html", "published": "2019-08-22T08:00:00.000-04:00", "updated": "2019-08-22T08:00:11.341-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "This article was first published on the USBG National site in April 2018 and slightly adapted here.\nA\npodcast\nby T. Cole Newton and Steve Yamada a little over a year ago broached the subject of how doing what you love sometimes does not pay the bills. In one instance, they interviewed Nick Jarrett who I have grown to know through his\nrecipes\ndue to his amazing palate. He lamented the fact that craft cocktail bartending makes it a challenge to earn a living, so he currently splits his time between The Cure, the preeminent cocktail destination in New Orleans, and a pair of dive bars there where he makes most of his money to live.\nThis was a topic that was rather poignant for me at that moment for I had just left a craft cocktail program for a more volume establishment. The bottom line became apparent that making fancy drinks with perfect technique and garniture was not especially scalable, and in fact, it made it impossible to pay my bills for this and other reasons more specific to the establishment, its design, and its location. I traded my\nInstagram\n-able drinks with fancy imported glassware for less splendor but an hourly take-home that was literally double what I had been making doing things that I was proud of.\nThis is not an uncommon story of people opening or joining a high concept bar program only to leave a few months later due to not being able to pay the rent or enjoy luxuries in life like eating a meal out at a restaurant themselves. I remember years ago being surprised when I heard a friend discussing why he left a famous cocktail lounge here in Boston. He described how the $50-70 in tips each night minus the cost of dry cleaning his outfits would not allow him to live in the city. This was in the opening few months of this multi-award winning establishment’s life, but it does frame the cost of being involved in these top-notch programs. There are definitely models that have succeeded with the right location and price points to allow the bartenders to make money by bringing in the clientele looking for that experience. Sometimes this is hit upon right off the bat, or more likely, adapted over time to fix the issues. Some mix their craft drink making with volume moments by being located next to sporting venues or business districts, or they are better known for their high-end food that allows some leeway on having a high quality but low volume cocktail program.\nThere are definitely some bartenders who stick it out for the training and the hope of where the experience could lead them -- all with the diminished wages being the cost of education and accreditation. Others stick it out with an optimism that things will get better. Either way, savings are often burned or credit card debts rack up.\nAn issue that lead to this poor profitability can be the amount of time necessary to set up the bar for service. One place in town doing more tropical drinks had the whole bar team show up 3 hours before open to start with their juicing and syrup making program that ranged from preparing standard citrus to more complex fruits like pineapple. Other challenges there included that the drinks were so involved that the bartenders had less time to deal with their guests (and sometimes needing an extra bartender in the tip pool just to handle the labor), and the ones making most of the sales and hence the money were the servers who could move the drinks and the food faster to a greater number of seats. Pricing the time, effort, and expense of these drinks can also out-price them for the market. Guests may show up for a single round before continuing their night at a lower key and less expensive venue. Moreover, if there is a kitchen, they may skip the pricy food or only order an appetizer instead of a full meal. Even with a solid beer and wine program, a place known for its cocktails will have a harder time to get guests to order these easy to prepare options.\nAre there ways of getting the best of both worlds? In terms of the dynamics, there are many ways of batching drinks and utilizing draft systems or bottled cocktails to speed up the delivery during service with more of the work being done on the backend before guests arrive. Properly set up stations with bottles, tools, refrigerators, and sinks in close proximity can also make or break the equation. Many of the other options such as less complex garniture and the like come at a cost of the finished product, but it may mean the difference of moving more drinks and having staff that will not be perusing the job boards on the regular. Financially, pooled house situations or higher server tip-outs can help, but often there are some servers who will coldly protest this maneuver. And I have met servers who used to be bartenders, but they saw serving as more money in fewer hours and less work. Campaigning for a better bartender hourly or a prep staff so bartenders spend less time doing things other than facing guests and making drinks are options; however, management often enjoys the thrills of cheap labor and actively resists that. Some of my bartender friends are lucky enough to have wages and sometimes benefits that show that the owners care for their situation, but this is more of a rarity from what I gather.\nIt can all boil down to whether the management can be reactive enough to look out for their staff instead of solely keeping an eye on the sales and other numbers that look more at how the house itself is doing. Does the management look into whether their bar staff can earn a competitive wage given the program? Does the bar manager ask too much of the team in order to make their own name at the others’ financial expense? Uncompromising vision can lead to high turnover if the numbers do not work out for the staff despite the local media, Yelp, and perhaps international bar associations singing praise and gifting awards all along the way. It can seem like a trade off at times of being proud of your program versus getting paid for your labor.\nMany seek out middle of the road quality vs. volume establishments or mix the highs with the lows (in both volume and quality) akin to Nick Jarrett’s decision to work a craft cocktail and a popular dive bar that I mentioned above. Cross-training like this can provide valuable lessons in bartending. Working in a lesser quality bar program will teach both humility and how to get people to like you for you and less so about the fancy drinks or arcane beer knowledge you possess. I have also witnessed some comrades stick it out while trying to work 6 or 7 days a week to make what their peers can do it 3 or 4. Others have done the high quality-low pay route for a time to make a name for themselves before bailing on the profession for more lucrative jobs like sales reps and brand ambassadors.\nI am still trying to figure things out as I strive to pay my way in a city that seems to get more expensive to live in by the year. And it seems that I have more observations than answers here, so please feel free to join in conversation in the comment section below with your thoughts and advice.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUfzx2-_abZW7aQNV0t2YZ5ac3ogb8tYxdAlpOyXqzQqTmmtO5T1p3qRlTLLWFXXkf6kXb_jO-97dGWiVHyq6F_LhcWPz0mNnDp6T_QLCRl6Fnj1Fwnn1_tOqWe2_VwnYn04RImO3pMTw/s320/fred_ourfathers_highlife_small.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2txYW-HZ3KCyz1youiDbHNTlrwm0R8BbKq9BrrBIX0_R1Z8F_bTXC6OpOd2F1eBxK7xB4NgzWwsfLRrRO8Xvca0rThFC226kpE0ZJXJWftRTqNReX57TspNnYMmum5JVpGnqdRBFz0H_v/s320/fred_ryan_river.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUfzx2-_abZW7aQNV0t2YZ5ac3ogb8tYxdAlpOyXqzQqTmmtO5T1p3qRlTLLWFXXkf6kXb_jO-97dGWiVHyq6F_LhcWPz0mNnDp6T_QLCRl6Fnj1Fwnn1_tOqWe2_VwnYn04RImO3pMTw/s800/fred_ourfathers_highlife_small.jpg", "comment_count": 1 }, { "title": "golden barnacle", "url": "https://cocktailvirgin.blogspot.com/2019/08/golden-barnacle.html", "published": "2019-08-23T08:00:00.000-04:00", "updated": "2019-08-23T08:00:02.173-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "grapefruit juice", "lime juice", "pimento dram", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Rhum Agricole Blanc (Clement)", "1/2 oz Pot Still Jamaican Rum (Smith & Cross)", "1/2 oz Allspice Dram (Hamilton's)", "1 oz Don's Mix (2/3 oz Grapefruit Juice + 1/3 oz Cinnamon Syrup)", "1/2 oz Lime Juice" ], "instructions": null, "body_text": "1 oz Rhum Agricole Blanc (Clement)\n1/2 oz Pot Still Jamaican Rum (Smith & Cross)\n1/2 oz Allspice Dram (Hamilton's)\n1 oz Don's Mix (2/3 oz Grapefruit Juice + 1/3 oz Cinnamon Syrup)\n1/2 oz Lime Juice\nFlash blend and pour into a rocks glass (whip shake, pour into a rocks glass, and top with crushed ice). Garnish with a blood orange wheel (nasturtium flowers).\nTwo Fridays ago, I was feeling a tropical itch, so I opened up Shannon Mustipher's\nTiki: Modern Tropical Cocktails\nbook. The recipe that called out to me was Shannon's Golden Barnacle that reminded me a little of a\nJet Pilot\nwith allspice liqueur instead of falernum and hints of Herbsaint and Angostura spice. When garnished with nasturtiums instead of a blood orange slice, the Golden Barnacle greeted the nose with a peppery floral bouquet over cinnamon and allspice aromas. Next, grapefruit and lime played on the sip, and the swallow offered up funky and grassy rum flavors along with cinnamon and allspice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS97XhBQF-0I12VuRpWOja-BH9aJv23ySOmBMm68bLyr0PSKIwQydStKTGq78q0QrAuNyvKjqx1aH3maVQqP7zzGGAgpSG4SwyMV5mi28Xkp2nuGqEQjijzl9SAqFdE7nabWNoGyY5Lbsh/s320/goldenbarnacle4731.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS97XhBQF-0I12VuRpWOja-BH9aJv23ySOmBMm68bLyr0PSKIwQydStKTGq78q0QrAuNyvKjqx1aH3maVQqP7zzGGAgpSG4SwyMV5mi28Xkp2nuGqEQjijzl9SAqFdE7nabWNoGyY5Lbsh/s800/goldenbarnacle4731.jpg", "comment_count": 0 }, { "title": "nuku hiva", "url": "https://cocktailvirgin.blogspot.com/2019/08/nuku-hiva.html", "published": "2019-08-24T08:00:00.000-04:00", "updated": "2019-08-24T08:00:08.394-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "grapefruit juice", "lime juice", "pimento dram", "pineapple syrup", "rum", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "1 oz Blanco Tequila (Lunazul)", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Pineapple Syrup", "1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)", "1 dash Angostura Bitters", "6 drop Absinthe (St. George)" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n1 oz Blanco Tequila (Lunazul)\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Pineapple Syrup\n1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)\n1 dash Angostura Bitters\n6 drop Absinthe (St. George)\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.\nTwo Saturdays ago, I pondered the pineapple syrup in my refrigerator, and I wondered if I could make a more fruit-forward\nJet Pilot\n. Instead of the cinnamon-falernum duo, I opted for the pineapple syrup that I paired with Don's Spices #2 since both vanilla and allspice are complementary to pineapple flavors; moreover, I swapped out half of the rum for tequila with perhaps the\nSmoking Jet Pilot\nin mind. For a name, I wanted something Polynesian and space themed, and I soon learned that fringe groups believe that aliens contributed to the culture on the French Polynesian island of Nuku Hiva. I had previously mentioned the island in 2011 via the\nMata Va'ha\nwith respect to a modern tale of human sacrifice there.\nThe Nuku Hiva launched up with mint aromas over pineapple and tequila notes. Next, lime, grapefruit, and the rum's caramel played on the sip, and the swallow chanted out dark funky rum, vegetal tequila, pineapple, vanilla, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WH8LmAt-HnSMohwu1k8rcdpFjAAekPHyMb9Qyk9TfBuPN3TYO8OrKz0mMHyHy7wCwFU3C98GHspJIF2tuu1TEZKtyeDghFP2r9T58VgBkgSDIEQ5DEhtt5TxlxTVRq1tNXwEjuctlonN/s320/nukahiva4734.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WH8LmAt-HnSMohwu1k8rcdpFjAAekPHyMb9Qyk9TfBuPN3TYO8OrKz0mMHyHy7wCwFU3C98GHspJIF2tuu1TEZKtyeDghFP2r9T58VgBkgSDIEQ5DEhtt5TxlxTVRq1tNXwEjuctlonN/s800/nukahiva4734.jpg", "comment_count": 0 }, { "title": "broken compass", "url": "https://cocktailvirgin.blogspot.com/2019/08/broken-compass.html", "published": "2019-08-25T08:00:00.000-04:00", "updated": "2019-08-25T08:00:08.400-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Andreas Pejovic", "source": "Oak at Fourteenth", "year": 2016 }, "categories": [ "aquavit", "curacao", "grenadine", "rum", "sherry" ], "ingredients": [ "3/4 oz Navy Strength Jamaican Rum (Smith & Cross)", "3/4 oz Aquavit (Aalborg)", "3/4 oz Manzanilla Sherry (Lustau Fino)", "1/2 oz Pierre Ferrand Dry Curaçao", "1/4 oz Grenadine", "1 dash Almond Extract (5 drop)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange peel cut into the shape of a compass arrow.", "body_text": "3/4 oz Navy Strength Jamaican Rum (Smith & Cross)\n3/4 oz Aquavit (Aalborg)\n3/4 oz Manzanilla Sherry (Lustau Fino)\n1/2 oz Pierre Ferrand Dry Curaçao\n1/4 oz Grenadine\n1 dash Almond Extract (5 drop)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange peel cut into the shape of a compass arrow.\nFor the cocktail hour two Sunday nights ago, I delved into Lou Bustamonte's 2016\nThe Complete Cocktail Manual\n. There, I uncovered the Broken Compass by Andreas Pejovic at Denver's Oak at Fourteenth; I skipped over the recipe plenty of times before I started stocking Fino sherry at my home bar. Once prepared, the Broken Compass directed orange aromas from the twist to the nose. Next, the sip pointed white wine and orange notes, and the swallow directed things over with Jamaican rum funk, aquavit's caraway-driven botanicals, berry, and nutty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGFatTZYQpdeoxXUXGzHBgTE9TWuEWWVF-nFU9QNLui6YZD1YukUy18LGciMNghVnvppRFrB9Jx_rFvTSvGiVJyozaN9IIe1hcoq9iZEF2ZN4I740yizRiYk4aA_nmLqEmWiNgORIa0fH/s320/brooklyncompass4736.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGFatTZYQpdeoxXUXGzHBgTE9TWuEWWVF-nFU9QNLui6YZD1YukUy18LGciMNghVnvppRFrB9Jx_rFvTSvGiVJyozaN9IIe1hcoq9iZEF2ZN4I740yizRiYk4aA_nmLqEmWiNgORIa0fH/s800/brooklyncompass4736.jpg", "comment_count": 0 }, { "title": "army navy bowl", "url": "https://cocktailvirgin.blogspot.com/2019/08/army-navy-bowl.html", "published": "2019-08-26T08:00:00.001-04:00", "updated": "2025-04-28T10:20:15.537-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": null, "categories": [ "*original", "bitters (Angostura)", "gin", "lemon juice", "orange juice", "orgeat", "rum (white)" ], "ingredients": [ "2 oz London Dry Gin (Beefeater)", "1/2 oz Funky Jamaican Overproof Rum (Wray & Nephew) (*)", "1 1/2 oz Orange Juice", "1 oz Lemon Juice", "3/4 oz Orgeat", "2 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a flower.", "body_text": "2 oz London Dry Gin (Beefeater)\n1/2 oz Funky Jamaican Overproof Rum (Wray & Nephew) (*)\n1 1/2 oz Orange Juice\n1 oz Lemon Juice\n3/4 oz Orgeat\n2 dash Angostura Bitters\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a flower.\n(*) Originally 1/4 oz, but a little extra funk helps out here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZjciE2V9AxNPsX3UFTvDw3TGNUn4hcHHvBtll2CiQRkefsqchXqZHy8_Qj-K5-IS8lZf2tYxWIebs3_DzCNrAnJ4GWoJu4SN1dPBKA74Adbsk5XrQAqKDm_zAfcmYVpqOu0wgpYH0pu8/s320/armynavybowl4739.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZjciE2V9AxNPsX3UFTvDw3TGNUn4hcHHvBtll2CiQRkefsqchXqZHy8_Qj-K5-IS8lZf2tYxWIebs3_DzCNrAnJ4GWoJu4SN1dPBKA74Adbsk5XrQAqKDm_zAfcmYVpqOu0wgpYH0pu8/s800/armynavybowl4739.jpg", "comment_count": 0 }, { "title": "mammoth tusk", "url": "https://cocktailvirgin.blogspot.com/2019/08/mammoth-tusk.html", "published": "2019-08-27T08:00:00.000-04:00", "updated": "2019-08-27T08:00:02.302-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "whip", "attribution": { "creator": "Chad Austin", "source": "Lono", "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (green)", "falernum", "orgeat", "passion fruit syrup", "pineapple juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Unaged Agricole Rum (Vale d'Paul Agurdiente Novo)", "3/4 oz Green Chartreuse", "1 oz Lime Juice", "3/4 oz Pineapple Juice", "1/2 oz Orgeat", "1/2 oz Passion Fruit Syrup", "1/2 oz Falernum (Velvet)", "3 dash Peychaud's Bitters" ], "instructions": "Whip shake all but the bitters, pour into a snifter glass, and fill with crushed ice. Top with bitters (I included them in the mix, see below), and garnish with a mint sprig and a paper umbrella.", "body_text": "1 1/2 oz Unaged Agricole Rum (Vale d'Paul Agurdiente Novo)\n3/4 oz Green Chartreuse\n1 oz Lime Juice\n3/4 oz Pineapple Juice\n1/2 oz Orgeat\n1/2 oz Passion Fruit Syrup\n1/2 oz Falernum (Velvet)\n3 dash Peychaud's Bitters\nWhip shake all but the bitters, pour into a snifter glass, and fill with crushed ice. Top with bitters (I included them in the mix, see below), and garnish with a mint sprig and a paper umbrella.\nTwo Tuesdays ago, I returned to my new copy of\nMinimalist Tiki\nby Matt Pietrek and Carrie Smith, and I selected the Mammoth Tusk by Chad Austin from Lono in Hollywood. While assembling the drink, it said to build in a shaker tin, and at the very end, it said to top with the bitters; by the time I realized that the authors might have meant that the bitters were not included in the shake, it was too late. I added \"all but the bitters\" (in the instructions above) after the fact to interpret what the authors might have meant. Regardless, the drink will be amazing either way. By the name, the Mammoth Tusk reminded me of the\nCobra's Fang\n, and the two do share overlapping rum, lime, passion fruit, and falernum ingredients. Once assembled, the Mammoth Tusk proffered a mint aroma over funky rum and herbal Chartreuse aromas. Next, a creamy lime and passion fruit sip gave way to funky rum, passion fruit, and Green Chartreuse herbal flavors on the swallow with a nutty and spice-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKg_QbnxGTGwwCNw7pSOOpvbiFk7OlEn_N91vU0XIKCxagQSZZCkukKdfMsxWZQU2S7K84F45_8Zy8Um5D0UGL5KP5ySAYB4jKtmgaUZH5RK76fcW5NMWaRhODogvFy_2AGktKfnfXBu8/s320/mammothtusk4741.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKg_QbnxGTGwwCNw7pSOOpvbiFk7OlEn_N91vU0XIKCxagQSZZCkukKdfMsxWZQU2S7K84F45_8Zy8Um5D0UGL5KP5ySAYB4jKtmgaUZH5RK76fcW5NMWaRhODogvFy_2AGktKfnfXBu8/s800/mammothtusk4741.jpg", "comment_count": 0 }, { "title": "smoke in mirrors", "url": "https://cocktailvirgin.blogspot.com/2019/08/smoke-in-mirrors.html", "published": "2019-08-28T08:00:00.000-04:00", "updated": "2019-08-28T08:00:01.508-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Punch Drinks", "year": null }, "categories": [ "lime juice", "mezcal", "sherry", "sugar", "wine (rose)" ], "ingredients": [ "1 1/2 oz Manzanilla Sherry (Lustau Fino)", "1 oz Lime Juice", "3/4 oz Mezcal (Fidencio)", "3/4 oz Rosé Syrup (Equal parts rosé wine (Boyal) & sugar)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Manzanilla Sherry (Lustau Fino)\n1 oz Lime Juice\n3/4 oz Mezcal (Fidencio)\n3/4 oz Rosé Syrup (Equal parts rosé wine (Boyal) & sugar)\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I opened up Drew Lazor's\nSession Cocktails\nbook and spotted the Smoke in Mirrors that would utilize an opened bottle of rosé wine in the fridge. The recipe itself was crafted by the editors of\nPunch Drinks\n, and I was intrigued at how sherry was the base with mezcal as an accent here. Once prepared, the Smoke in Mirrors met the nose with a smoke and vegetal aroma. Next, lime and wine notes on the sip smoldered into mezcal and savory flavors on the swallow with a fruity wine finish from the rosé.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHh9onIBZeHOH_evlHAANiCpzVGq0CxCaOnt7JbMraeXlDWbJVZwnL8Wmor9MaUH8OWvaj5QDO_ZQ8qljbLpAgU54VoAjdI8Y1ihUfzM1mG3DMRVoABiKwMcogUmhsxkncaFOVQlJYvBw/s320/smokemirrors4744.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHh9onIBZeHOH_evlHAANiCpzVGq0CxCaOnt7JbMraeXlDWbJVZwnL8Wmor9MaUH8OWvaj5QDO_ZQ8qljbLpAgU54VoAjdI8Y1ihUfzM1mG3DMRVoABiKwMcogUmhsxkncaFOVQlJYvBw/s800/smokemirrors4744.jpg", "comment_count": 0 }, { "title": "kola sour", "url": "https://cocktailvirgin.blogspot.com/2019/08/kola-sour.html", "published": "2019-08-29T08:00:00.000-04:00", "updated": "2019-08-29T08:00:15.321-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "amaro", "bitters (aromatic)", "egg white", "lemon juice", "orgeat", "rum (white)" ], "ingredients": [ "1 oz Banks 5 Island Rum (Uruapan Charanda Blanco)", "1 oz Meletti Amaro", "3/4 oz Lemon Juice", "1/2 oz Orgeat", "1 dash Bittercube Vanilla Cherry Bark Bitters (Bittermens Burlesque)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a rocks glass with ice (omit ice), and garnish with additional drops of bitters.", "body_text": "1 oz Banks 5 Island Rum (Uruapan Charanda Blanco)\n1 oz Meletti Amaro\n3/4 oz Lemon Juice\n1/2 oz Orgeat\n1 dash Bittercube Vanilla Cherry Bark Bitters (Bittermens Burlesque)\n1 Egg White\nShake once without ice and once with ice, strain into a rocks glass with ice (omit ice), and garnish with additional drops of bitters.\nTwo Thursdays ago after returning home from dinner, it was time for an amaro-laden digestif. Therefore, I reached for Sother Teague's\nI'm Just Here for the Drinks\nbook, and I selected the Kola Sour featuring Meletti Amaro. Sother described the recipe as \"towing the line between an egg sour and a Mai Tai variation.\" Once prepared, the Kola Sour greeted the senses with caramel and spice aromas. Next, a creamy lemon and caramel sip led into rum, root beer, cola, and nutty flavors with a floral finish. My reaction was that the drink was in \"a parallel universe to the\nAmaretto Sour\n\" -- in a good way, that is.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRePjEq0q6JQyKeeFpQu8GiQAPKonuvjIwebHNP7nhBqOQduaIz8lN42vMj1J063RLTZzXqp35McVgzX1Y6mSYDzOG5QcTkDdfLlRSJnkt7oNy1vU839eUGWfl-Bod_OW5Luq56LT45-MR/s320/kolasour4747.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRePjEq0q6JQyKeeFpQu8GiQAPKonuvjIwebHNP7nhBqOQduaIz8lN42vMj1J063RLTZzXqp35McVgzX1Y6mSYDzOG5QcTkDdfLlRSJnkt7oNy1vU839eUGWfl-Bod_OW5Luq56LT45-MR/s800/kolasour4747.jpg", "comment_count": 0 }, { "title": "smuggler's cove fog cutter", "url": "https://cocktailvirgin.blogspot.com/2019/08/smugglers-cove-fog-cutter.html", "published": "2019-08-30T08:00:00.000-04:00", "updated": "2019-08-30T08:00:02.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Martin Cate", "source": "Smuggler's Cove", "year": 2011 }, "categories": [ "gin", "lemon juice", "orange juice", "orgeat", "pisco", "rum", "sherry" ], "ingredients": [ "2 oz Blended Lightly Aged Rum (Appleton Select)", "1 oz Pisco (Macchu Pisco)", "1/2 oz Gin (Beefeater)", "1 1/2 oz Orange Juice", "1 1/2 oz Lemon Juice", "1/2 oz Orgeat" ], "instructions": null, "body_text": "2 oz Blended Lightly Aged Rum (Appleton Select)\n1 oz Pisco (Macchu Pisco)\n1/2 oz Gin (Beefeater)\n1 1/2 oz Orange Juice\n1 1/2 oz Lemon Juice\n1/2 oz Orgeat\nFlash blend with 12 oz crushed ice and pour into a Zombie glass or Fog Cutter mug (whip shake, pour into a Tiki mug, and fill with crushed ice). Float 1/2 oz Oloroso sherry (Lustau) and garnish with a swizzle stick and mint sprig.\nWhen I was writing about the Scorpion Bowl, I thought about how Trader Vic utilized the orange juice, lemon juice, and orgeat combination in other drinks including the Fog Cutter. Since the\nFog Cutter\nrecipe on this blog is a local bartender's riff, I considered doing the classic recipe; however, I got distracted by the riff in the\nSmuggler's Cove\nbook. Here, Martin Cate and friends utilized pisco and a dry sherry for the aged brandy and sweet sherry, respectively, and I was curious to see how it would turn out. According to a 2008\nFood & Wine\narticle, Cate utilized a dry sherry (Amontillado) at Forbidden Island, but the change to pisco came later. Once at Smuggler's Cove, Cate utilized pisco in other tropical drinks circa 2011 such as the\nLingua Franca\nand\nSexpert\n, so the Fog Cutter changed around that time as well.\nThe Smuggler's Cove Fog Cutter welcomed the nose with mint over a nutty sherry aroma. Next, a dry and creamy lemon and orange sip led into rum, gin's juniper, and nutty flavors on the swallow. As the float integrated into the straw sip, the balance became even drier and the flavor profile offered up more nutty and raisin notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GmtEgnrl1Z0FI-c_vilzuK3lN5BRVkErVy7L2h260b20H0NRXU_qc_tZMWv7KJ2ZGEXo5L6lWxzXprxftdsx7gTVgLNhVWIqBPt63Y4K0UH9DutwWvz8rdO7diYuTHFcMYyqgNKyWeRL/s320/fogcutter4749.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GmtEgnrl1Z0FI-c_vilzuK3lN5BRVkErVy7L2h260b20H0NRXU_qc_tZMWv7KJ2ZGEXo5L6lWxzXprxftdsx7gTVgLNhVWIqBPt63Y4K0UH9DutwWvz8rdO7diYuTHFcMYyqgNKyWeRL/s800/fogcutter4749.jpg", "comment_count": 0 }, { "title": "rum firewalker", "url": "https://cocktailvirgin.blogspot.com/2019/08/rum-firewalker.html", "published": "2019-08-31T08:00:00.000-04:00", "updated": "2019-08-31T08:00:04.298-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Jason Alexander", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "campari", "lime juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "3 oz Overproof Jamaican Rum (2 oz Rum Fire)", "1 oz Campari (2/3 oz)", "1 oz Cinnamon Syrup (2/3 oz)", "1 oz Lime Juice (2/3 oz)" ], "instructions": "Shake with ice, strain into a Collins glass with ice, and garnish with a mint sprig and edible flower.", "body_text": "3 oz Overproof Jamaican Rum (2 oz Rum Fire)\n1 oz Campari (2/3 oz)\n1 oz Cinnamon Syrup (2/3 oz)\n1 oz Lime Juice (2/3 oz)\nShake with ice, strain into a Collins glass with ice, and garnish with a mint sprig and edible flower.\nSticking with the trend towards tropical drinks, I reached for Shannon Mustipher's\nTiki: Modern Tropical Cocktails\ntwo Saturdays ago. There, I was lured in by the Rum Firewalker by Jason Alexander that was a name based off of Hampden Estate's 126 proof Rum Fire white rum. While the flavor profile seemed delightful, I scaled down the drink by a third given the rum's potency. Once prepared, the Rum Firewalker proffered mint and peppery floral notes from the garnishes over funky rum and cinnamon aromas from the drink below. Next, the lime sip gave way to funky rum melding into bitter orange flavors on the swallow with a cinnamon and rum funk swallow. Overall, the drink showcased a lot of tropical fruit notes from either the high ester rum alone or in combination with the Campari and other ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfb-1TfoYmFok9PzJz0kw1xty-EhwIBWBtXNYQ3p63HSB5Cd0X5jvZlhClg2QuA74Rle9a67BlKQrzmRVEpUgxd5hcxQCdI95qVRyO_JV3kBH68AnN8xIC05L1H6ogGxa-C3m_aRZz_aX0/s320/rumfirewalker4752.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfb-1TfoYmFok9PzJz0kw1xty-EhwIBWBtXNYQ3p63HSB5Cd0X5jvZlhClg2QuA74Rle9a67BlKQrzmRVEpUgxd5hcxQCdI95qVRyO_JV3kBH68AnN8xIC05L1H6ogGxa-C3m_aRZz_aX0/s800/rumfirewalker4752.jpg", "comment_count": 0 }, { "title": "paul mcgee's zombie", "url": "https://cocktailvirgin.blogspot.com/2019/09/paul-mcgees-zombie.html", "published": "2019-09-01T08:00:00.000-04:00", "updated": "2019-09-01T08:00:05.330-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Paul McGee", "source": "Three Dots & A Dash", "year": 2013 }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "grapefruit juice", "grenadine", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Flor de Caña Gold Rum (Don Q Añejo)", "1 oz Lemon Hart 151 Rum (Plantation OFTD)", "1/2 oz Smith & Cross Rum", "1/2 oz Appleton Estate 12 Year Rum (Appleton Signature)", "1 oz Lime Juice", "1 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Grenadine", "1/2 oz Falernum (Velvet)", "1 dash Angostura Bitters", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Blend with 1 cup of ice (whip shake), pour into a 22 oz glass (Tiki mug), fill with crushed ice, and garnish with orchids (pea blossoms) and a lime shell with a flaming crouton soaked in absinthe (1/4 oz El Dorado 151).", "body_text": "1 1/2 oz Flor de Caña Gold Rum (Don Q Añejo)\n1 oz Lemon Hart 151 Rum (Plantation OFTD)\n1/2 oz Smith & Cross Rum\n1/2 oz Appleton Estate 12 Year Rum (Appleton Signature)\n1 oz Lime Juice\n1 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Grenadine\n1/2 oz Falernum (Velvet)\n1 dash Angostura Bitters\n1 dash Absinthe (12 drop St. George)\nBlend with 1 cup of ice (whip shake), pour into a 22 oz glass (Tiki mug), fill with crushed ice, and garnish with orchids (pea blossoms) and a lime shell with a flaming crouton soaked in absinthe (1/4 oz El Dorado 151).\nWhile researching the\n1934 Zombie\n, I came across a 2013\nTastingTable\narticle\nthat provided Paul McGee's riff on the drink that he served at Chicago's Three Dots & A Dash. I always wondered why there was only a teaspoon of grenadine in the classic, and Paul tripled that value as well as doubling the Don's Mix (grapefruit juice and cinnamon syrup) to make for a more fruity mix.\nMcGee's Zombie filled the nose with caramel, berry, and clove aromas. Next, grapefruit and lime mingled with caramel on the sip, and the swallow donated rum, pomegranate, cinnamon, anise, and other spice flavors on the swallow. Indeed, this Zombie variation was much more fruit forward than the Don the Beachcomber one assuming a real pomegranate grenadine is in play.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO4NY2ks68tpDTyrJ0iYM0mwOAhB1z8kXv4f7ZUDyejuvLnjYEfHnhUHy-T8YAkIl0SJAxg5sfO6buFzEJFqVIoi-j_rKgqEgkEKUTX12idLHMZeJuWDB_o3dXan69GzXUFlEyx6be8X5/s320/zombie4760.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO4NY2ks68tpDTyrJ0iYM0mwOAhB1z8kXv4f7ZUDyejuvLnjYEfHnhUHy-T8YAkIl0SJAxg5sfO6buFzEJFqVIoi-j_rKgqEgkEKUTX12idLHMZeJuWDB_o3dXan69GzXUFlEyx6be8X5/s800/zombie4760.jpg", "comment_count": 0 }, { "title": "polynesian paralysis", "url": "https://cocktailvirgin.blogspot.com/2019/09/polynesian-paralysis.html", "published": "2019-09-02T08:00:00.000-04:00", "updated": "2019-09-02T08:00:08.483-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Waikiki Beachnik", "year": 1960 }, "categories": [ "lemon juice", "orange juice", "orgeat", "pineapple juice", "simple syrup", "whiskey" ], "ingredients": [ "3 oz Okolehao or sub Bourbon/Rye (Old Grand-Dad Bonded Bourbon)", "3 oz Orange Juice", "3 oz Pineapple Juice", "3/4 oz Lemon Juice", "1 oz Orgeat", "1/2 oz Simple Syrup" ], "instructions": "Blend 10 seconds with 12 oz crushed ice, pour into a Tiki bowl, and garnish with a gardenia (nasturtiums).", "body_text": "3 oz Okolehao or sub Bourbon/Rye (Old Grand-Dad Bonded Bourbon)\n3 oz Orange Juice\n3 oz Pineapple Juice\n3/4 oz Lemon Juice\n1 oz Orgeat\n1/2 oz Simple Syrup\nBlend 10 seconds with 12 oz crushed ice, pour into a Tiki bowl, and garnish with a gardenia (nasturtiums).\nTwo Mondays ago, I was flipping through Beachbum Berry's\nRemixed\nwhen I came across the Polynesian Paralysis. I had previously skipped over this 1960s recipe for it calls for okolehao; okolehao is Hawaiian moonshine made mostly from the root of the Ti plant and is rather hard to come by this way. Martin Cate must have felt the same way for he crafted the\nNorwegian Paralysis\nsubstituting aquavit as the base. Instead of continuing my wait for a bottle of okolehao from a craft distiller to make its way over, I decided to take Berry's advice and utilize an American whiskey in its place. As I learned from Matt Rowley in his\nhistory of okoleao\n, during the 1960s, instead of going through the effort of digging up these roots and roasting them for the mash, producers flavored whiskey with ti roots or extracts, and this was the era when the Polynesian Paralysis was crafted. True okolehao apparently has molasses, brown sugar, funk, root beer, and earthy\nflavors\n, but until I can experience that easily, I decided to give the recipe a go with my house Bourbon.\nBerry provided a bit of history of the name via the 1960 book\nWaikiki Beachnik\nwhich described Polynesian Paralysis as, \"a screaming desire not to do work, not to do anything that requires any substantial effort either physical or mental.\" Once prepared, the drink itself donated Bourbon, pineapple, nutty, and orange aromas to the nose. Next, orange and lemon mingled on the sip, and the swallow proffered whiskey, pineapple and nutty flavors that came across with a coconut note from a combination of the orgeat and Bourbon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizN4lp9YMNth4_7yw4QsUTBgeZK6nCtDpBKdJGVjObz81yadx4V2AzvyLZLVrWx529duWLbfZQgTP4tqAcMI3_k5cV2SYlydsyZfdt1zHM1K6pAfkPAiA4jZOKXMy5PkEAzSecNUi1aIbD/s320/polynesianparalysis4763.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizN4lp9YMNth4_7yw4QsUTBgeZK6nCtDpBKdJGVjObz81yadx4V2AzvyLZLVrWx529duWLbfZQgTP4tqAcMI3_k5cV2SYlydsyZfdt1zHM1K6pAfkPAiA4jZOKXMy5PkEAzSecNUi1aIbD/s800/polynesianparalysis4763.jpg", "comment_count": 1 }, { "title": "once over #2", "url": "https://cocktailvirgin.blogspot.com/2019/09/once-over-2.html", "published": "2019-09-03T08:00:00.000-04:00", "updated": "2019-09-03T08:00:07.955-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "blend", "attribution": { "creator": "Ryan Gannon", "source": "The Cure", "year": null }, "categories": [ "aperol", "lime juice", "mezcal", "orgeat", "tequila" ], "ingredients": [ "1 1/2 oz Aperol", "3/4 oz Lime Juice", "3/4 oz Orgeat", "1/2 oz Tequila (Lunazul)", "5 leaf Mint" ], "instructions": "Blend with 1+ cup crushed ice and pour into a Collins glass. Float 1/4 oz mezcal (Fidencio) and garnish with a bouquet of mint.", "body_text": "1 1/2 oz Aperol\n3/4 oz Lime Juice\n3/4 oz Orgeat\n1/2 oz Tequila (Lunazul)\n5 leaf Mint\nBlend with 1+ cup crushed ice and pour into a Collins glass. Float 1/4 oz mezcal (Fidencio) and garnish with a bouquet of mint.\nTwo Tuesdays, I was in the mood for something on the lighter side, so I reached for Drew Lazor's\nSession Cocktails\n. There, I was drawn in by the Once Over #2 by Ryan Gannon of The Cure in New Orleans; Ryan named the drink that he crafted for an agave spirit popup event after the song \"The Once Over Twice\" by the Los Angeles punk band X. Once blended, the Once Over #2 welcomed the nose with a mint and smoke aroma. Next, a creamy lime sip led into orange and mint flavors on the swallow with a tequila finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RJH1WYefwZ1Shm3H73z9q7qlM4bQMOkJXvXCUEiBTMV33ujte_wMJnuPCS0ziCPA912uqNyiKvd5HwWuwwiNLDB6K7NVo-ojjKQV9WzZ6a4qF1BJgcMPqbrrvHgLkAlZu5dooE58Rtyz/s320/onceover4767.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RJH1WYefwZ1Shm3H73z9q7qlM4bQMOkJXvXCUEiBTMV33ujte_wMJnuPCS0ziCPA912uqNyiKvd5HwWuwwiNLDB6K7NVo-ojjKQV9WzZ6a4qF1BJgcMPqbrrvHgLkAlZu5dooE58Rtyz/s800/onceover4767.jpg", "comment_count": 1 }, { "title": "dolce far niente", "url": "https://cocktailvirgin.blogspot.com/2019/09/dolce-far-niente.html", "published": "2019-09-04T08:00:00.000-04:00", "updated": "2019-09-04T08:00:05.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "fernet-branca", "lemon juice", "orange juice", "orgeat", "pineapple juice", "simple syrup" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Campari", "1 1/2 oz Orange Juice", "1 1/2 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Orgeat", "1/4 oz Simple Syrup", "1 pinch Salt (or 5 drop 1:4 saline)" ], "instructions": "Whip shake, pour into a Collins glass, fill with crushed ice, and garnish with a mint bouquet.", "body_text": "1 oz Fernet Branca\n1 oz Campari\n1 1/2 oz Orange Juice\n1 1/2 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Orgeat\n1/4 oz Simple Syrup\n1 pinch Salt (or 5 drop 1:4 saline)\nWhip shake, pour into a Collins glass, fill with crushed ice, and garnish with a mint bouquet.\nAfter having made the Polynesian Paralysis, I thought about the\nNorwegian Paralysis\nwith aquavit, and I wondered if I could make an Italian amari one. For the classic's Okolehao, I substituted a Ferrari, the infamous Fernet-Campari duo, as the base spirit, and selected as the name Dolce Far Niente meaning \"sweet doing nothing/sweet idleness\" which sounded classier than the Italian Paralysis. Moreover, the name reminded me of some of Ryan Lotz-era No. 9 amaro drinks such as the\nRiviera di Ponente\nand\nAmaro di Cocco\n. Once prepared, the Dolce Far Niente gave forth a mint, orange, caramel, and menthol aroma to the nose. Next, orange and lemon mingled with Fernet's caramel on the sip, and the swallow let go of minty, menthol, herbal, nutty, and pineapple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCQ9Wdh-jkEEVwfgOKrTcJjKCu3a3wCT9x5yvLpH6kF10_trzUaX61BUDCEe0rpgA-6j32_2zQ_EdbpJumrOkj8ihlLJ8NtwB4Y4WeEpJSEFXfwtSvKtsd25HUFsABL5OeVQPl6a1h0Z_/s320/dolcefarniente_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCQ9Wdh-jkEEVwfgOKrTcJjKCu3a3wCT9x5yvLpH6kF10_trzUaX61BUDCEe0rpgA-6j32_2zQ_EdbpJumrOkj8ihlLJ8NtwB4Y4WeEpJSEFXfwtSvKtsd25HUFsABL5OeVQPl6a1h0Z_/s800/dolcefarniente_ig.jpg", "comment_count": 0 }, { "title": "bjorn supremacy", "url": "https://cocktailvirgin.blogspot.com/2019/09/bjorn-supremacy.html", "published": "2019-09-05T08:00:00.001-04:00", "updated": "2025-10-06T16:57:08.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dennis Gobis", "source": "The Roosevelt Room", "year": null }, "categories": [ "bitters (aromatic)", "creme de peche", "malört", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Overproof Rye Whiskey (Rittenhouse Bonded)", "1/2 oz Baska Snaps Malort (Jeppson's)", "1/2 oz Briottet Crème de Peche", "2 dash Boker's Bitters (Jerry Thomas Decanter)" ], "instructions": "Shake (stir) with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Overproof Rye Whiskey (Rittenhouse Bonded)\n1/2 oz Baska Snaps Malort (Jeppson's)\n1/2 oz Briottet Crème de Peche\n2 dash Boker's Bitters (Jerry Thomas Decanter)\nShake (stir) with ice and strain into a cocktail coupe.\nFor a nightcap two Thursdays ago, I delved into Brad Parsons'\nAmaro\nbook for a recipe. There, I spotted the Bjorn Supremacy by Dennis Gobis of Austin's Roosevelt Room. Dennis described how the name based off of a Robert Ludlum play \"seemed fitting for a cocktail accented with a Scandinavian spirit.\" I was curious to see how malört would play off of peach flavors since it did quite well with apricot ones in the\nCutman\nand\nLightning Swords of Death\n.\nThe Bjorn Supremacy welcomed the senses with a rye, peach, and clove aroma. Next, malt with a hint of fruit on the sip transitioned to rye, peach, and wormwood-driven herbal flavors on the swallow with a clove, allspice, and celery-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9Vvo4T2fKkqftTrEJGoHxGUJ6bWCTlINYRxkAjFcWwFarShCjxaywNvwU5QbG2ZKTCMt2lGx19l01-wFVrKK8tYfnVw6oHvyE4Z9CKs7wJ-ai2R8e2yzN_GuhZoZghC4j7S_4Pfn2hpW/s320/bjornsupremacy4773.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9Vvo4T2fKkqftTrEJGoHxGUJ6bWCTlINYRxkAjFcWwFarShCjxaywNvwU5QbG2ZKTCMt2lGx19l01-wFVrKK8tYfnVw6oHvyE4Z9CKs7wJ-ai2R8e2yzN_GuhZoZghC4j7S_4Pfn2hpW/s800/bjornsupremacy4773.jpg", "comment_count": 0 }, { "title": "maracaibo", "url": "https://cocktailvirgin.blogspot.com/2019/09/maracaibo.html", "published": "2019-09-06T08:00:00.000-04:00", "updated": "2019-09-06T08:00:01.263-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Jeff Beachbum Berry", "source": "Food & Wine: Cocktails", "year": 2010 }, "categories": [ "creme de banane", "lemon juice", "pimento dram", "rum" ], "ingredients": [ "2 oz Aged Jamaican Rum (1 1/2 oz Appleton Signature + 1/2 oz Smith & Cross)", "1/2 oz Crème de Banane (Giffard)", "1/4 oz Allspice Dram (Hamilton's)", "3 oz Tamarind Nectar", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, pour into a Highball glass, and garnish with a lemon wheel.", "body_text": "2 oz Aged Jamaican Rum (1 1/2 oz Appleton Signature + 1/2 oz Smith & Cross)\n1/2 oz Crème de Banane (Giffard)\n1/4 oz Allspice Dram (Hamilton's)\n3 oz Tamarind Nectar\n1/2 oz Lemon Juice\nShake with ice, pour into a Highball glass, and garnish with a lemon wheel.\nTwo Fridays ago, I procured tamarind nectar to make a Jeff Beachbum Berry recipe that I had spotted in the 2010 edition of the\nFood & Wine: Cocktails\nbook series. I was curious as to why a drink named perhaps after the Venezuelan city of Maracaibo would call for Jamaican rum, but I was lured in by the tamarind, banana, and allspice flavor backup. Once prepared, the Maracaibo donated a lemon aroma from the garnish along with caramel and rum funk notes from the drink underneath. Next, lemon and tamarind mingled on the sip, and the swallow proffered funky rum and banana flavors with an allspice and tamarind finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGf0VAFnoIm0f1VBSPJG2V4LLmFYhPvfWjEFsVAoTkJEt7NmH42E2VC_oZM1sL58mR96vxA8ZlIphqmEMGUXssW9CaBxB_X8AdFfAHn2XfDnnlEQRUqPHvAyTvCm-PSvoeRPaN12koN0-/s320/maracaibo4776.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGf0VAFnoIm0f1VBSPJG2V4LLmFYhPvfWjEFsVAoTkJEt7NmH42E2VC_oZM1sL58mR96vxA8ZlIphqmEMGUXssW9CaBxB_X8AdFfAHn2XfDnnlEQRUqPHvAyTvCm-PSvoeRPaN12koN0-/s800/maracaibo4776.jpg", "comment_count": 1 }, { "title": "soursop sour", "url": "https://cocktailvirgin.blogspot.com/2019/09/soursop-sour.html", "published": "2019-09-07T08:00:00.000-04:00", "updated": "2019-09-07T08:00:03.900-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Audrey Saunders", "source": "Bemelmans Bar", "year": 2004 }, "categories": [ "bitters (Angostura)", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3 oz Soursop Nectar", "3/4 oz Lemon Juice", "1 oz Simple Syrup (3/4 oz)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a double old fashioned glass (Tiki mug with crushed ice). Garnish with an orchid (nasturtiums and a mint sprig).", "body_text": "1 1/2 oz Gin (Beefeater)\n3 oz Soursop Nectar\n3/4 oz Lemon Juice\n1 oz Simple Syrup (3/4 oz)\n2 dash Angostura Bitters\nShake with ice and strain into a double old fashioned glass (Tiki mug with crushed ice). Garnish with an orchid (nasturtiums and a mint sprig).\nOne of the other tropical juices that I purchased was soursop nectar to make a few recipes. Soursop grows in the Caribbean, and its fruit despite looking like Durian has a pleasant pineapple aroma, strawberry, apple, and citrus flavors, and a creamy texture. The drink that I started with was a 2004 creation by Audrey Saunders at Bemelmans Bar in Manhattan a year before she opened up the Pegu Club. Overall, the Soursop Sour reminded me of a juice-forward\nPegu Club\ngiven the gin, citrus, and bitters combination, but in the end, it was much more subtle.\nThe Soursop Sour began with gin's pine coming through underneath the mint and peppery floral garnish aroma. Next, lemon and a creamy melon sip gave way to gin, pineapple, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaocHBnR7tIUyxJNnL2VQvr1LdpVAo5maiD5jZEcAs9zAj6V13GUif8LoVRsmj11Z4V59r5hevIGBFvE0zE0L-HkZqq23PruGkuGGlug1NWpIT67nwpXWtHEMKVcb6v-bcO2ejkny89i_n/s320/soursopsour4778.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaocHBnR7tIUyxJNnL2VQvr1LdpVAo5maiD5jZEcAs9zAj6V13GUif8LoVRsmj11Z4V59r5hevIGBFvE0zE0L-HkZqq23PruGkuGGlug1NWpIT67nwpXWtHEMKVcb6v-bcO2ejkny89i_n/s800/soursopsour4778.jpg", "comment_count": 0 }, { "title": "royal peacock", "url": "https://cocktailvirgin.blogspot.com/2019/09/royal-peacock.html", "published": "2019-09-08T08:00:00.000-04:00", "updated": "2019-09-08T08:00:09.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Dani DeLuna", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "bitters (other)", "lime juice", "mezcal", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Rhum Agricole Blanc (Clement)", "1/2 oz Mezcal Espadin (Fidencio)", "1/2 oz Passion Fruit Liqueur (Ezekiel)", "1/4 oz Simple Syrup", "3/4 oz Mango Juice", "1/2 oz Lime Juice", "1 dash Bittermens Hellfire Habanero Shrub (Housemade Hellfire Bitters)" ], "instructions": "Shake with ice, strain into a Collins glass rimmed with chile salt (cayenne powder + salt), and fill with ice. Garnish with 3 pineapple leaves (3 mint sprigs).", "body_text": "1 1/2 oz Rhum Agricole Blanc (Clement)\n1/2 oz Mezcal Espadin (Fidencio)\n1/2 oz Passion Fruit Liqueur (Ezekiel)\n1/4 oz Simple Syrup\n3/4 oz Mango Juice\n1/2 oz Lime Juice\n1 dash Bittermens Hellfire Habanero Shrub (Housemade Hellfire Bitters)\nShake with ice, strain into a Collins glass rimmed with chile salt (cayenne powder + salt), and fill with ice. Garnish with 3 pineapple leaves (3 mint sprigs).\nAnother tropical juice that I purchased was mango to make a few drinks. The one that I began with was from Shannon Mustipher's\nTiki: Modern Tropical Cocktails\nbook called the Royal Peacock. The recipe was created by Dani DeLuna who started the Tiki the Snow Away event each January on\nInstagram\nback in 2015, and she based it on the Planteur -- a Martician punch with rhum agricole and guava.\nThe Royal Peacock greeted the senses with a cayenne pepper aroma from the rim along with mint and tropical fruit notes. Next, lime and papaya strutted on the sip, and the swallow displayed grassy, smoke, passion fruit, and pepper heat flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNt8dv1YTmY1Svgo3OMQSq4xGnWcFAeLvQ0ESwVsJ58dcFS1tByH9cat5g44cVmx0bTEuSpKJlfiB4pnFeNoBVWkmpW9ysdJNRy3s5zPYbu4GBN5-Qnw1oliSjGRhWwNT2GZWTjjC2c-fW/s320/royalpeacock4783.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNt8dv1YTmY1Svgo3OMQSq4xGnWcFAeLvQ0ESwVsJ58dcFS1tByH9cat5g44cVmx0bTEuSpKJlfiB4pnFeNoBVWkmpW9ysdJNRy3s5zPYbu4GBN5-Qnw1oliSjGRhWwNT2GZWTjjC2c-fW/s800/royalpeacock4783.jpg", "comment_count": 0 }, { "title": "atherton", "url": "https://cocktailvirgin.blogspot.com/2019/09/atherton.html", "published": "2019-09-09T08:00:00.000-04:00", "updated": "2019-09-09T08:00:00.782-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Tim Mayer", "source": "Waitiki 7", "year": 2008 }, "categories": [ "honey", "lime juice", "pineapple juice", "rum (white)" ], "ingredients": [ "2 oz Appleton White Rum (Uruapan Charanda Blanco)", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Honey Syrup" ], "instructions": "Whip shake, pour into a Tiki mug or double Old Fashioned glass (Tiki mug), and fill with crushed ice. Garnish with a pineapple wedge (chocolate mint sprigs).", "body_text": "2 oz Appleton White Rum (Uruapan Charanda Blanco)\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Honey Syrup\nWhip shake, pour into a Tiki mug or double Old Fashioned glass (Tiki mug), and fill with crushed ice. Garnish with a pineapple wedge (chocolate mint sprigs).\nTwo Mondays ago, my copy of Justin Cristaldi's\nTiki Triangle\narrived; I learned about the book when Justin asked permission a few months ago to put my Nuclear Daiquiri gets the Mai Tai treatment, the\nBikini Atoll\n, in its pages. The recipe that caught my eye as a starting place was the Atherton created by Tim Mayer of the exotica group Waitiki 7 after they played a gig at the Atherton Pavilion in Honolulu in 2008. Once crafted, the Atherton proffered an earthy rum funk and mint bouquet to the nose. Next, lime and honey on the sip played into earthy rum and pineapple on the swallow with a honey-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBd98oyfKMKe4aLBZz1FjgGsLX-rQ5hEHXlZpSE2PqdvpIHI_gRmzGj-Rp4q4HL6xzQWHdi3jPOyRQmJm81yPMqAtEBABoNsWnYf8OZsnzYyTMVz3CJREdcOMjK-J5rjQ2halkXV6OsDI/s320/atherton4784.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBd98oyfKMKe4aLBZz1FjgGsLX-rQ5hEHXlZpSE2PqdvpIHI_gRmzGj-Rp4q4HL6xzQWHdi3jPOyRQmJm81yPMqAtEBABoNsWnYf8OZsnzYyTMVz3CJREdcOMjK-J5rjQ2halkXV6OsDI/s800/atherton4784.jpg", "comment_count": 0 }, { "title": "midnight stroll", "url": "https://cocktailvirgin.blogspot.com/2019/09/midnight-stroll.html", "published": "2019-09-10T08:00:00.000-04:00", "updated": "2019-09-10T08:00:05.102-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Brandon Lockman", "source": "Red Star Tavern", "year": null }, "categories": [ "amaro", "bitters (Peychaud's)", "campari", "curacao", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Campari", "1/2 oz Amaro Ramazzotti", "1/4 oz Pierre Ferrand Dry Curaçao", "1 dash Peychaud's Bitters" ], "instructions": "Build in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Campari\n1/2 oz Amaro Ramazzotti\n1/4 oz Pierre Ferrand Dry Curaçao\n1 dash Peychaud's Bitters\nBuild in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Tuesdays ago, I was in the mood for a digestif and remembered a drink that I had noted in\nSeriousEats\ncalled the Midnight Stroll. The recipe was a Boulevardier riff invented by Brandon Lockman of Red Star Tavern in Portland, Oregon. The Midnight Stroll took its first step with a bright orange oil aroma over rye and dark orange notes. Next, a caramel orange sip turned the corner into a rye, root beer, and bitter orange swallow. After enjoying this drink, I rediscovered a sparkling wine-lightened recipe that was pretty similar -- Joaquin Simo's\nDay Bell\nthat he served to me at Tales of the Cocktail in 2010.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2d-Q6gu7mH1Q8HBQYUax48pgzWHTvNhosxFgtNM6U1lwjaCOFTGMor5XgEKHzZlEpKS-RBoUINGHim2YCMpH31FXTtvz_dFtfOLcS1xWO3TEmi87P8YeejYWGSTtKkuYjWHxJTUK_W5iI/s320/midnightstroll4787.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2d-Q6gu7mH1Q8HBQYUax48pgzWHTvNhosxFgtNM6U1lwjaCOFTGMor5XgEKHzZlEpKS-RBoUINGHim2YCMpH31FXTtvz_dFtfOLcS1xWO3TEmi87P8YeejYWGSTtKkuYjWHxJTUK_W5iI/s800/midnightstroll4787.jpg", "comment_count": 0 }, { "title": "dubonnet frappe", "url": "https://cocktailvirgin.blogspot.com/2019/09/dubonnet-frappe.html", "published": "2019-09-11T08:00:00.000-04:00", "updated": "2019-09-11T08:00:01.233-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "blend", "attribution": { "creator": "Julia McKinley", "source": "Lost Lake", "year": null }, "categories": [ "creme de banane", "dubonnet", "grenadine", "rum (white)", "sugar" ], "ingredients": [ "1 1/2 oz Dubonnet Rouge", "3/4 oz Jamaican Overproof White Rum (Wray & Nephew)", "1/2 oz Grenadine", "1/4 oz Banana Liqueur (Giffard)", "1 tsp Sugar", "1 1/2 cup Crushed Ice (12 oz) (*)" ], "instructions": "Blend until smooth, pour into a coupe glass (16 oz glass), and garnish with freshly grated orange peel.", "body_text": "1 1/2 oz Dubonnet Rouge\n3/4 oz Jamaican Overproof White Rum (Wray & Nephew)\n1/2 oz Grenadine\n1/4 oz Banana Liqueur (Giffard)\n1 tsp Sugar\n1 1/2 cup Crushed Ice (12 oz) (*)\nBlend until smooth, pour into a coupe glass (16 oz glass), and garnish with freshly grated orange peel.\n(*) Not sure how a 16 oz build fits in a coupe (my largest coupe is around 7 oz). A 1/2 cup ice would fit in there but it would not be smooth, and splitting the whole build into two glasses would just be too little alcohol for a bar to serve.\nTwo Wednesdays ago, I was in the mood for a blender drink, and I remembered one in the\nPunchDrinks\n' Dubonnet-sponsored article. That libation was the Dubonnet Frappé crafted by Julia McKinley of Lost Lake in Chicago. Lost Lake has been publishing a variety of frappé recipes including Daiquiri and Harvey Wallbanger ones, and a frappé itself is a drink that is either blended in the Cuban tradition, poured over shaved ice which Trader Vic was fond of, or shaken and served with crushed ice. The Dubonnet Frappé here was McKinley's riff on the Ron Habañero Dubonnet Helado from the Cafe Plaza in Maracaibo, Venezuela, that Charles H. Baker Jr. published in his 1951\nThe South American Gentleman's Companion\n. For her riff, she subbed Jamaican rum and banana liqueur for the original's Cuban rum and Maraschino.\nThe Dubonnet Frappé pleased the nose with orange and fruity aromas. Next, lime and cherry from the Dubonnet and perhaps the grenadine played in the frosty sip, and the swallow gave forth funky rum and banana flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8KZHmlpoE1JYoI1CBnvrUjPnRUegreSU_iucGIFfg_nuBChnXq0ZS8_FBgOFhj96TNKVnPqqevTKZkXcNlqNToULU2-QcEMuzIC32ZK2i4b7SHlRF9Zr3p0AlxDVMKeFPRHMVqlF6ACs/s320/dubonnetfrappe4790.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8KZHmlpoE1JYoI1CBnvrUjPnRUegreSU_iucGIFfg_nuBChnXq0ZS8_FBgOFhj96TNKVnPqqevTKZkXcNlqNToULU2-QcEMuzIC32ZK2i4b7SHlRF9Zr3p0AlxDVMKeFPRHMVqlF6ACs/s800/dubonnetfrappe4790.jpg", "comment_count": 0 }, { "title": "kingston soundsystem", "url": "https://cocktailvirgin.blogspot.com/2019/09/kingston-soundsystem.html", "published": "2019-09-12T08:00:00.000-04:00", "updated": "2019-09-12T08:00:05.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Drinks", "year": null }, "categories": [ "lime juice", "rum (white)", "suze" ], "ingredients": [ "1 1/2 oz Overproof Jamaican Rum (Rumfire)", "1/2 oz Suze Gentian Liqueur", "3/4 oz Soursop Juice", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass with ice (pour into a rocks glass), and garnish with a dehydrated lime (lemon) wheel and a pineapple leaf (mint sprigs).", "body_text": "1 1/2 oz Overproof Jamaican Rum (Rumfire)\n1/2 oz Suze Gentian Liqueur\n3/4 oz Soursop Juice\n3/4 oz Lime Juice\nShake with ice, strain into a rocks glass with ice (pour into a rocks glass), and garnish with a dehydrated lime (lemon) wheel and a pineapple leaf (mint sprigs).\nAfter work two Thursdays ago, I turned to my compiled list of drinks to make with the tropical juices that I had just bought, and I decided upon the Kingston Soundsystem calling for soursop. The recipe was crafted by Shannon Mustipher and published in her\nTiki: Modern Tropical Drinks\nbook, and it was inspired by the\nJungle Bird\nbut taken in an opposite direction. Here, an unaged rum was used instead of a dark one, an herbal gentian liqueur instead of bitter Campari, and softer soursop juice instead of pineapple.\nThis reggae-inspired number greeted the nose with melon blending into rum funk. Next, a melon and lime sip transitioned into funky rum and earthy herbal flavors on the swallow with a pineapple-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht64u8-bZutsAeKLDcrjDXmGSZ-R8NTbMI0s4forcV11_jQUOSSG9SKqfOb7zbke16Z5VVywzgQQBBbwMHodAgLiD4BDNfeSCONQp6ATZFQKea59u2-Dh0ReE6YzEkF_EHClY9q4cEbcOI/s320/kingstonsoundsystem4794.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht64u8-bZutsAeKLDcrjDXmGSZ-R8NTbMI0s4forcV11_jQUOSSG9SKqfOb7zbke16Z5VVywzgQQBBbwMHodAgLiD4BDNfeSCONQp6ATZFQKea59u2-Dh0ReE6YzEkF_EHClY9q4cEbcOI/s800/kingstonsoundsystem4794.jpg", "comment_count": 0 }, { "title": "patois", "url": "https://cocktailvirgin.blogspot.com/2019/09/patois.html", "published": "2019-09-13T08:00:00.000-04:00", "updated": "2019-09-13T08:00:02.600-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amer picon", "benedictine", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Rhum Agricole Blanc (Clement)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Benedictine", "1/4 oz Amer Picon (Torani Amer)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Rhum Agricole Blanc (Clement)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Benedictine\n1/4 oz Amer Picon (Torani Amer)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago after returning home from work, I was in the mood for rhum agricole but was too tired to search for a new recipe. Therefore, I became inspired by the flavors of the\nCreole Cocktail\nespecially after tinkering with it to make it into a Floridita Daiquiri riff, the\nCreolita\n, a few weeks back. Here, I took things in a dry vermouth direction akin to the\nGeorgetown Club\nthat Charles H. Baker Jr. wrote about but with different rum and with the Benedictine-Picon duo instead of falernum. For a name, I dubbed this Creole meets a Martinique Martini the Patois which is \"Antillean Creole spoken in Martinique with elements of Carib, English, and African languages.\"\nThe Patois awoke the senses with orange oil over grassy funk on the nose. Next, a crisp sip with hints of orange wandered into grassy funk and herbal orange on the swallow. The agricole, Benedictine, and orange liqueur combination did remind me a little of the 'Ti Punch riff, the\nHomere Punch\n. I later retried this drink with blanc vermouth, but the extra sweetness seemed to obscure the wonderful flavors of the rhum and other ingredients; perhaps splitting the vermouth might provide a more rounded drink, but I quite enjoyed it as it was the first time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjdPrNya5qAOtFDdvMWVdXg0tOtiuDkQV7ZbIVycm80lLW9U12teU3tIAMzZsPsuFrzDQze3xCaeDuJdLtchNx6fMw7hSoJL9ggdPRBMTl5G9xoFB-O9xR8K7xyKRn1tge9TxrpkdRP6T/s320/patois4796.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjdPrNya5qAOtFDdvMWVdXg0tOtiuDkQV7ZbIVycm80lLW9U12teU3tIAMzZsPsuFrzDQze3xCaeDuJdLtchNx6fMw7hSoJL9ggdPRBMTl5G9xoFB-O9xR8K7xyKRn1tge9TxrpkdRP6T/s800/patois4796.jpg", "comment_count": 0 }, { "title": "banana daiquri", "url": "https://cocktailvirgin.blogspot.com/2019/09/banana-daiquri.html", "published": "2019-09-14T08:00:00.000-04:00", "updated": "2019-09-14T08:00:13.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "blend", "attribution": { "creator": "Mariano Licudine", "source": "Mai-Kai", "year": 1971 }, "categories": [ "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Gold Puerto Rican Rum (Tommy Bahama Gold)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1/2 Ripe Banana cut into slices", "4 oz Crushed Ice" ], "instructions": "Blend until smooth (blend without ice to break up the banana and blend again with ice) and pour into a cocktail glass. Here, I made 1 1/2 times the recipe and split into two cocktail coupes.", "body_text": "1 1/2 oz Gold Puerto Rican Rum (Tommy Bahama Gold)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1/2 Ripe Banana cut into slices\n4 oz Crushed Ice\nBlend until smooth (blend without ice to break up the banana and blend again with ice) and pour into a cocktail glass. Here, I made 1 1/2 times the recipe and split into two cocktail coupes.\nEven before Giffard came out with Banane du Bresil, people made Banana Daiquiris but they used the fruit itself (although crème de banana was around as early as the 1930s as demonstrated in the 1937\nCafé Royal Cocktail Book\nwith drinks like the\nMetropine\n, so who knows?). For a post-work drink two Saturdays ago, I decided to make Mariano Licudine's blender version that he crafted at the Mai-Kai in Fort Lauderdale circa 1971. Since I lacked a cocktail glass that would hold 8-9 ounces of liquid, I decided to make a batch and a half of the recipe from Jeff Berry's\nRemixed\nand split it into two coupes. Once prepared, the Banana Daiquiri smiled with a bouquet of banana and a hint of lime. Next, a creamy melonish sip led into rum and banana flavors on the swallow with a lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkTC_5NCxX2FihhNbPtdQJ6OMsJ0t9M7Kj2UE2iy4xkQRTIVh7DByymIbme7sqDd-MjAT37nWVEwDEQhcsTH_J2JvcYbcfgI5EzqOy1Ti0mQJ86Agrj4mPgRXv83v3mHfVO2gvLtSlNxQ/s320/bananadaiquiri4799.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkTC_5NCxX2FihhNbPtdQJ6OMsJ0t9M7Kj2UE2iy4xkQRTIVh7DByymIbme7sqDd-MjAT37nWVEwDEQhcsTH_J2JvcYbcfgI5EzqOy1Ti0mQJ86Agrj4mPgRXv83v3mHfVO2gvLtSlNxQ/s800/bananadaiquiri4799.jpg", "comment_count": 0 }, { "title": "port of innsmouth", "url": "https://cocktailvirgin.blogspot.com/2019/09/port-of-innsmouth.html", "published": "2019-09-15T08:00:00.000-04:00", "updated": "2019-09-15T08:00:06.444-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "whip", "attribution": { "creator": "Jason Alexander", "source": "Minimalist Tiki", "year": null }, "categories": [ "bitters (aromatic)", "curacao", "lime juice", "pimento dram", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Moderately Aged Rum (Plantation Original Dark)", "1 oz Lime Juice", "1/2 oz Dry Curaçao (Pierre Ferrand)", "1/2 oz Cinnamon Syrup", "1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)", "2 dash Aromatic Bitters (Angostura)" ], "instructions": "Whip shake, pour into a large snifter glass (Tiki mug), fill with crushed ice, and garnish with mint sprigs.", "body_text": "2 oz Moderately Aged Rum (Plantation Original Dark)\n1 oz Lime Juice\n1/2 oz Dry Curaçao (Pierre Ferrand)\n1/2 oz Cinnamon Syrup\n1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)\n2 dash Aromatic Bitters (Angostura)\nWhip shake, pour into a large snifter glass (Tiki mug), fill with crushed ice, and garnish with mint sprigs.\nTwo Sundays ago, I turned to the\nMinimalist Tiki\nbook by Matt Pietrek and Carrie Smith and spotted the Port of Innsmouth by Jason Alexander. As I mentioned in the\nInnsmouth Fog Cutter #2\n, Innsmouth is a fictional town in Massachusetts that was invented by horror writer H.P. Lovecraft for a 1936 story. Here, instead of a Fog Cutter, the drink that the Port of Innsmouth reminded me of was the\nNui Nui\n. Jason utilized the curaçao for orange juice swap as I had done in my aperitif riff, the\nMaui Nui\n. Once prepared, the Port of Innsmouth donated a dark rum and cinnamon bouquet to the nose. Next, caramel, lime, and orange notes on the sip flowed into rum, cinnamon, allspice, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxhvqXUitu_V9MJCbVkn6CTG3RS9rqYAgqEnwczLNwEccREKi-0nyi-j5mmrP924TleQhZ2X8dhqGwCm0RyjV0p7UgqC51lnrwHezY5_I8zjJk2p01P_MOxE0iXcOMY3MKDTZWipWSloR/s320/portinnsmouth4802.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxhvqXUitu_V9MJCbVkn6CTG3RS9rqYAgqEnwczLNwEccREKi-0nyi-j5mmrP924TleQhZ2X8dhqGwCm0RyjV0p7UgqC51lnrwHezY5_I8zjJk2p01P_MOxE0iXcOMY3MKDTZWipWSloR/s800/portinnsmouth4802.jpg", "comment_count": 0 }, { "title": "cave creek", "url": "https://cocktailvirgin.blogspot.com/2019/09/cave-creek.html", "published": "2019-09-16T08:00:00.000-04:00", "updated": "2019-09-16T08:00:01.466-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Nate Dumas", "source": "The Shanty", "year": null }, "categories": [ "campari", "grenadine", "lemon juice", "scotch", "soda", "whiskey" ], "ingredients": [ "1 1/4 oz Rock & Rye (Hochstadter's Slow & Low)", "1 oz Blended Scotch (Cutty Sark Prohibition)", "3/4 oz Lemon Juice", "1/2 oz Grenadine", "1/4 oz Campari" ], "instructions": "Shake with ice, strain into a Collins glass with ice, top with soda water (2 oz), and garnish with a lemon twist.", "body_text": "1 1/4 oz Rock & Rye (Hochstadter's Slow & Low)\n1 oz Blended Scotch (Cutty Sark Prohibition)\n3/4 oz Lemon Juice\n1/2 oz Grenadine\n1/4 oz Campari\nShake with ice, strain into a Collins glass with ice, top with soda water (2 oz), and garnish with a lemon twist.\nFor the cocktail hour two Mondays ago, I perused Carey Jones'\nBrooklyn Bartender\nuntil I came across the Cave Creek. That drink was a Whiskey Collins of sorts crafted by Nate Dumas at The Shanty, and it seemed like a good use for my bottle of Rock & Rye that had been untouched for a bit. Besides the sweetness in that whiskey cordial, the lemon juice was balanced by the Trader Vic-favored\nduo\nof Campari and grenadine. Once built, the Cave Creek met the senses with a bright lemon oil aroma over the whiskey notes. Next, a carbonated lemon and berry sip trickled into whiskey with a hint of peat smoke, orange, and berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SMJjb_VAEv9xpkeZA_paR0phPIWaHmGl05VFdMBHysG5f83ZH8uN8Pu7uF8K5IeCZwubrrd2-3KXF0bEHLkU7AeWDjDrMhO7ywcnjx7CxlNnRy36HGPrRyyOWTBaPvDM9Ui_yBh9Oigl/s320/cavecreek4804.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SMJjb_VAEv9xpkeZA_paR0phPIWaHmGl05VFdMBHysG5f83ZH8uN8Pu7uF8K5IeCZwubrrd2-3KXF0bEHLkU7AeWDjDrMhO7ywcnjx7CxlNnRy36HGPrRyyOWTBaPvDM9Ui_yBh9Oigl/s800/cavecreek4804.jpg", "comment_count": 0 }, { "title": "swedish paralysis", "url": "https://cocktailvirgin.blogspot.com/2019/09/swedish-paralysis.html", "published": "2019-09-17T08:00:00.002-04:00", "updated": "2025-09-24T10:33:26.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lemon juice", "malört", "orange juice", "orgeat", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Malört (Jeppson's Malort)", "1 1/2 oz Orange Juice", "1 1/2 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Orgeat", "1/2 oz Cinnamon Syrup" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with an edible flower.", "body_text": "1 1/2 oz Malört (Jeppson's Malort)\n1 1/2 oz Orange Juice\n1 1/2 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Orgeat\n1/2 oz Cinnamon Syrup\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with an edible flower.\nAfter returning home from work two Tuesdays ago, I decided to riff on a drink instead of finding a new recipe at that hour. Actually, I first had opened up the\nSmuggler's Cove\nbook in hopes of quickly finding a novel recipe and had spotted their\nNorwegian Paralysis\nthat I had made prior. Their riff was an aquavit variation on the okelehao-based\nPolynesian Paralysis\n, and I had recently tinkered with an Italian amari direction in the\nDolce Far Niente\n. To change things up, I opted for Malört as the spirit and switched the demerara syrup to cinnamon to better complement the herbal liqueur, and I dubbed this one the Swedish Paralysis. Once prepared, the Swedish Paralysis tingled the nose with pineapple, nutty, and cinnamon aromas underneath the floral notes. Next, a creamy orange and lemon sip led into the malört's wormwood-driven botanicals, the orgeat's nutty, and the syrup's cinnamon flavors with a pineapple and cinnamon finish.\nI competed with a slight variation on this recipe on 9/23/25 for the Boston Malört competition at Vera's in Somerville and placed 3rd! I increased the Malört to 2 oz (the original recipe was created with the rougher Florida liqueur), added in 5 drops of 20% saline, used toasted pepita orgeat instead of almond orgeat (I had no clue if any of the judges were allergic to nuts), and switched the garnish to a pineapple wedge, mint sprig, and smoldering cinnamon stick.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifZi7OpNMBkE1z8sX2aF60XiobkRzuBoNY92TThMNWTaA5sEoztgFVH_dSMRiSFMaudlDFDfLhP6V6ZYGBLb5jdbRgQp_WQ0AZokeWsbmXOkvHLjc-vVMXpmuaipi-v7G8D5Avc6zeTze/s320/swedishparalysis4808.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbm5ETGZpXL2vi61eXTFEOCsC_aBY43rI_NT2QwdW9ZD_mMvVx9b6Z9y1Sh10Q0Kcso1LobmsRYaTaYzYFkTqyKwKQbXeQtvqWYmMj0vOlLsHP2YMegf_3ce7NOedD8Z18D9AP2vJ9tHtO7TtbX76dRwWmmjPt8iX3d-dJooC10il4y0gOrB_I6r14adtT/s320/swedishparalysis_veras.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifZi7OpNMBkE1z8sX2aF60XiobkRzuBoNY92TThMNWTaA5sEoztgFVH_dSMRiSFMaudlDFDfLhP6V6ZYGBLb5jdbRgQp_WQ0AZokeWsbmXOkvHLjc-vVMXpmuaipi-v7G8D5Avc6zeTze/s800/swedishparalysis4808.jpg", "comment_count": 0 }, { "title": "enchanted catnip", "url": "https://cocktailvirgin.blogspot.com/2019/09/enchanted-catnip.html", "published": "2019-09-18T08:00:00.000-04:00", "updated": "2019-09-18T08:00:08.455-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joe Scialom", "source": "Potions of the Caribbean", "year": 1958 }, "categories": [ "lime juice", "rum", "rum (white)", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz White Puerto Rican Rum (Privateer Silver)", "1/2 oz Lime Juice", "1/2 oz Tamarind Syrup (2 parts Simple Syrup + 1 part Tamarind Concentrate)" ], "instructions": "Shake with ice and strain into a cocktail coupe. Prepare a thin strip (1/4+ inch wide) of orange peel, wrap it around the equator of a grape, and fix with a pick; dip in 151 proof Puerto Rican Rum (Don Q), ignite, and drop into the drink.", "body_text": "1 1/2 oz White Puerto Rican Rum (Privateer Silver)\n1/2 oz Lime Juice\n1/2 oz Tamarind Syrup (2 parts Simple Syrup + 1 part Tamarind Concentrate)\nShake with ice and strain into a cocktail coupe. Prepare a thin strip (1/4+ inch wide) of orange peel, wrap it around the equator of a grape, and fix with a pick; dip in 151 proof Puerto Rican Rum (Don Q), ignite, and drop into the drink.\nTwo Wednesdays ago, I went out grocery shopping and bought both red and green grapes to make a few drinks that I had marked off. The one that I was most excited about making was the Enchanted Catnip from Beachbum Berry's\nPotions of the Caribbean\nbook. The recipe was created by the Joe Scialom who is best know for creating the\nSuffering Bastard\nand\nDead Bastard\nand I most recently made his\nCou-Cou-Comber\nthis past summer. The Enchanted Catnip was crafted in 1958 after his work adventures in the Middle East and Caribbean when he settled down in New York City, and it featured a tamarind syrup similar to what I used in the\nFinal Countdown\n, the\nEye of the Tiger\n, and other drinks at Loyal Nine.\nThe Enchanted Catnip began with a exciting pyrotechnic garnish and a rum and lime aroma from the drink itself. Next, lime and a dark tart fruit note from the tamarind filled the sip, and the swallow was the pleasing duo of rum and tamarind flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2V80Qt_x9EgJIYgvs5Me1rWtcaTylwkcPNVlVLbtkRLleq_4tl_AXI4SI3_pbm2HYxtERCenNJqTXSshCITVq_xyU25ja9stSRdF0n7JZcu_PLWW68f2_I5Z-MsLfsNOuxfHKBxy_jCn/s320/enchantedcatnip4810.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2V80Qt_x9EgJIYgvs5Me1rWtcaTylwkcPNVlVLbtkRLleq_4tl_AXI4SI3_pbm2HYxtERCenNJqTXSshCITVq_xyU25ja9stSRdF0n7JZcu_PLWW68f2_I5Z-MsLfsNOuxfHKBxy_jCn/s800/enchantedcatnip4810.jpg", "comment_count": 0 }, { "title": "cuzco fizz", "url": "https://cocktailvirgin.blogspot.com/2019/09/cuzco-fizz.html", "published": "2019-09-19T08:00:00.000-04:00", "updated": "2019-09-19T08:00:05.903-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "muddle", "attribution": { "creator": "Lynette Marrero", "source": "Freeman's Restaurant", "year": 2007 }, "categories": [ "lime juice", "pisco", "soda", "st. germain" ], "ingredients": [ "2 oz Pisco (Macchu Pisco)", "1 oz St. Germain (St. Elder)", "3/4 oz Lime Juice", "5 Green Grapes" ], "instructions": "Muddle grapes, add the rest of the ingredients, shake with ice, and double strain into a double old fashioned (Highball) glass with 1/2 oz soda water (1 oz).", "body_text": "2 oz Pisco (Macchu Pisco)\n1 oz St. Germain (St. Elder)\n3/4 oz Lime Juice\n5 Green Grapes\nMuddle grapes, add the rest of the ingredients, shake with ice, and double strain into a double old fashioned (Highball) glass with 1/2 oz soda water (1 oz).\nAnother of the grape recipes that I had noted down was the Cuzco Fizz from Beachbum Berry's\nRemixed\n. The drink was crafted by Lynette Marrero in 2007 while at Freeman's Restaurant in Manhattan; Lynette named her Fizz after Cuzco, the ancient Incan capital located in Peru. Once prepared, I was greeted by a floral aroma from the liqueur that led into a carbonated lime and white grape sip. Next, the pisco elegantly blended together with the floral flavors on the swallow which finished with white grape notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuGEjwS9RUJyTlOLXtTzfXTweKoiQF3wpvWixB2P4s1xG_geN0rO9AYkdY1pGGkf8hd_5-PwDel_0wP9Fqvu3bWrZMFMbQWHN9UPdH7rKKEEfcuy215dOFFyUO4zJjIc5BhZf5CpcnJX2/s320/cuzcofizz4825.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuGEjwS9RUJyTlOLXtTzfXTweKoiQF3wpvWixB2P4s1xG_geN0rO9AYkdY1pGGkf8hd_5-PwDel_0wP9Fqvu3bWrZMFMbQWHN9UPdH7rKKEEfcuy215dOFFyUO4zJjIc5BhZf5CpcnJX2/s800/cuzcofizz4825.jpg", "comment_count": 0 }, { "title": "escape hatch", "url": "https://cocktailvirgin.blogspot.com/2019/09/escape-hatch.html", "published": "2019-09-20T08:00:00.000-04:00", "updated": "2019-09-20T08:00:10.234-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": null, "source": "Navy Strength", "year": null }, "categories": [ "amaro", "falernum", "lemon juice", "rum" ], "ingredients": [ "1 1/2 oz Moderately Aged Rum (Don Q Añejo)", "3/4 oz Jagermeister", "1/2 oz Falernum Syrup (1/2 oz Velvet Falernum + 1/4 oz Simple Syrup)", "3/4 oz Lemon Juice" ], "instructions": "Whip shake, pour into a coconut shell or mug, fill with crushed ice, and top with 3 oz coconut water. Garnish with freshly grated cinnamon and an orchid (pea blossoms). The addition of simple syrup was recommended in the instructions to adjust for change in viscosity.", "body_text": "1 1/2 oz Moderately Aged Rum (Don Q Añejo)\n3/4 oz Jagermeister\n1/2 oz Falernum Syrup (1/2 oz Velvet Falernum + 1/4 oz Simple Syrup)\n3/4 oz Lemon Juice\nWhip shake, pour into a coconut shell or mug, fill with crushed ice, and top with 3 oz coconut water. Garnish with freshly grated cinnamon and an orchid (pea blossoms). The addition of simple syrup was recommended in the instructions to adjust for change in viscosity.\nTwo Fridays ago, I was feeling a tropical vibe, so I reached for Matt Pietrek and Carrie Smith's\nMinimalist Tiki\nbook. The recipe that drew me in that night was the Escape Hatch by Seattle's Navy Strength bar, for I was curious to see if Jagermeister would play out as well in this Tiki drink as it had in the\nRough Seas\n,\nPukel Punch\n,\nMuerto Vivo\n, and the\nLost U-Boat\n. Once prepared, the Escape Hatch opened up with aromas of cinnamon from the garnish and coconut water from the float. Next, lemon and the Jagermeister's caramel swirled on the sip, and the rum, clove, ginger, and cinnamon flavors rounded out the swallow. As the coconut water float met the straw, things gained a clean salinity that lightened the body.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CJRjvLR27e8JgT1fp8svBcykD3m9GAe6jxZWbyMM5_pB0TCBviBdMdeHIsEC-0BiVbqvoehv2AQfWcYY30UGX4ux675yzsE-YI_rZYi6XAW3jawbBw_nsQmvh37f8go7MHWXHcA9WKX4/s320/escapehatch4827.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CJRjvLR27e8JgT1fp8svBcykD3m9GAe6jxZWbyMM5_pB0TCBviBdMdeHIsEC-0BiVbqvoehv2AQfWcYY30UGX4ux675yzsE-YI_rZYi6XAW3jawbBw_nsQmvh37f8go7MHWXHcA9WKX4/s800/escapehatch4827.jpg", "comment_count": 2 }, { "title": "highlander", "url": "https://cocktailvirgin.blogspot.com/2019/09/highlander.html", "published": "2019-09-21T08:00:00.000-04:00", "updated": "2019-09-21T08:00:10.017-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Paul Harrington", "source": "Cocktail: The Drinks Bible for the 21st Century", "year": 1998 }, "categories": [ "benedictine", "bitters (Angostura)", "scotch" ], "ingredients": [ "2 oz Johnnie Walker Red Scotch (Cutty Sark Prohibition)", "1/2 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Johnnie Walker Red Scotch (Cutty Sark Prohibition)\n1/2 oz Benedictine\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Saturdays ago, I returned home late after a long shift at work. I was in the mood for something strong yet easy and quick to make, and I recalled seeing the Highlander mentioned in Clair McLafferty's\nThe Classic & Craft Cocktail Recipe Book\nwhen I made the\nIndian Summer\n. Clair pointed me in the direction of Paul Harrington's 1998\nCocktail: The Drinks Bible for the 21st Century\n, and that book indicated that it was one of Paul's original recipes. Paul explained, \"My father's drink was the Rusty Nail which was too sweet for me, and I was intrigued by French liqueurs after my experience with Chartreuse. I was looking for some more applications for the Benedictine that sat on our top shelf.\" I was attracted for it reminded me of the rye-based Frisco that I tinkered with in the\nCall of the Wild\n.\nThe Highlander marched to the nose with lemon oil over peat smoke aromas. Next, a rich and malt sip climbed towards a smoky Scotch, chocolate-herbal, allspice, and clove swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZTb5uzXU2okkETiIS2Yj1rVDgVgPbc5PAoozyQQPMWV0A4SffTB8w7LFd_jbR2sNsbMvEPAjkaaIRudM-llP9_97D3j-ETupXX04SyQfbqFAw-wRvLA52OZlthK1T-B9jXUzx1gG52Ob/s320/highlander4829.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZTb5uzXU2okkETiIS2Yj1rVDgVgPbc5PAoozyQQPMWV0A4SffTB8w7LFd_jbR2sNsbMvEPAjkaaIRudM-llP9_97D3j-ETupXX04SyQfbqFAw-wRvLA52OZlthK1T-B9jXUzx1gG52Ob/s800/highlander4829.jpg", "comment_count": 0 }, { "title": "rackateer julep", "url": "https://cocktailvirgin.blogspot.com/2019/09/rackateer-julep.html", "published": "2019-09-22T08:00:00.000-04:00", "updated": "2019-09-22T08:00:07.985-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jessica Gonzalez", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "bitters (aromatic)", "genever", "rum", "simple syrup", "simple syrup (vanilla)" ], "ingredients": [ "1 sprig Mint", "2 oz Bols Genever", "1/2 oz Smith & Cross Rum", "1 tsp Vanilla Syrup", "1 tsp Demerara Syrup" ], "instructions": null, "body_text": "1 sprig Mint\n2 oz Bols Genever\n1/2 oz Smith & Cross Rum\n1 tsp Vanilla Syrup\n1 tsp Demerara Syrup\nRub the mint inside of a Julep cup and discard. Add the rest of the ingredients plus crushed ice, and stir to mix and chill. Top with crushed ice, and garnish with a dash of Bitter Truth Aromatic Bitters (Jerry Thomas Decanter) and a mint bouquet.\nTwo Sundays ago, I selected the\nDeath & Co. Cocktail Book\nfor the evening's refreshment after having neglected that well picked over tome since late 2018. One of the recipes that I had not made yet was Jessica Gonzalez's 2009 Rackateer Julep that featured Genever as the base that was accented by funky Jamaican rum and vanilla syrup. I had previously made the\nGin Julep\nfrom Jerry Thomas' 1862 with Genever since gin generally meant Holland or Dutch \"gin\" back then, and I had been served a Genever with Wray & Nephew number, the\nElectrical Storm Julep\n, at No. 9 Park several years ago that took things in a different direction.\nHere, the Rackateer Julep met the nose with a mint, cinnamon, and clove bouquet. Next, a malty sip gave way to Genever's malt wine and botanicals leading into Smith & Cross' funky rum flavors with a vanilla and mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWH-zKlQm4xM87tO_Y-T05FF8zPJCWAJe7ADJoV4RbZ-YGD9d_aztHF7plNfgkJUOD24GbBEjVqn7pMqUamDU0IFuTyqINm41s0JkEhpHw_7Rb8RPM5jWD1qvB1tbxoFKe0XFWxQmC0sCe/s320/rackateerjulep4832.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWH-zKlQm4xM87tO_Y-T05FF8zPJCWAJe7ADJoV4RbZ-YGD9d_aztHF7plNfgkJUOD24GbBEjVqn7pMqUamDU0IFuTyqINm41s0JkEhpHw_7Rb8RPM5jWD1qvB1tbxoFKe0XFWxQmC0sCe/s800/rackateerjulep4832.jpg", "comment_count": 0 }, { "title": ":: a big fish in a small pond ::", "url": "https://cocktailvirgin.blogspot.com/2019/09/big-fish-in-small-pond.html", "published": "2019-09-23T08:00:00.000-04:00", "updated": "2019-09-23T08:00:02.718-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "USBG National blog", "year": 2017 }, "categories": [ "*essay" ], "ingredients": [ "1. Start teaching and expand the knowledge." ], "instructions": null, "body_text": "First published on the USBG National blog in February 2017 and adapted slightly here. The photos were taken at the Boston Bartender Collaborative's Speed Competition on July 10, 2011 at the second bar at Trina's Starlite Lounge that later became Parlor Sports.\nRecently [in early 2017] on\nReddit\n, an user expressed concern that he was losing motivation and needed inspiration. He felt that he had reached the pinnacle of bartending in his town, and he wanted to excel to the level of those he looked up to in the big city. Most of us have had that feeling that we could do better or become better. Sometimes it comes from being in a more isolated drink community but other times it can just stem from being in a small bar program with no one around to mentor you. I came up with a list of a few pointers on how to improve the situation on\nReddit\n, and I expounded on those points here.\n1. Start teaching and expand the knowledge.\nOne of the best feelings is to bring up the people around you and under you by sharing your knowledge and enthusiasm. This can raise your bar community or bar program, and the aphorism “a rising tide lifts all boats” applies. Indeed, it may soon be possible to learn from those that you taught especially if they are motivated to learn on their own or if they ask you questions that make you think and research.\n2. Travel. Apply to be a Tales of the Cocktail apprentice or to attend Camp Runamok or the Bar Institute [now Portland Cocktail Week once again]. You will meet and learn from people who know more.\nWhen I first ventured out to Tales of the Cocktail, I certainly was not under the impression that I had hit my peak or had learned all that I could in my city. I was not even a professional bartender yet but a writer and home enthusiast. However, it brought me into contact with writers better than myself and with bartenders who could teach me things that were not as available to me in my city and my position. I have yet to be a Tales of the Cocktail apprentice, but Camp Runamok and Portland Cocktail Week (the predecessor of the Bar Institute) were great experiences in meeting a wide variety of bar professionals with many viewpoints, specialties, and techniques to share. And the learning kept up after those events through the connections I have made at those events.\n3. Read. The books are out there to guide you. Shoot for 2 per month if you can.\nThere is time to read if you look for it. Before you leave for work, during meals, when you get to work early and have time to kill, and on your days off are all times when you can read. I try to mix things up with books on history, spirits, beer, hospitality, recipes, technique, and theory. Sometimes the book titles come recommended by peers and other times it is\nAmazon\nsuggesting similar titles or it is an article that mentions book titles. And other times, it comes from me web searching for guidance in a specific field. Regardless of where the respective authors are located, their teachings will be close at hand and wherever you go (assuming you remember to put the book in your bag).\n4. Write. Take yourself to the next level by becoming a scholar. Research and get your voice and name out there.\nBoth writing and giving talks have been some of the best ways to push myself into learning more about a topic. In many ways the process also harkens back to the first point of teaching and improving the level of your environment. But if part of the envy of those big name city bartenders is notoriety, then getting your name on a byline or book spine may help.\n5. Stage or guest bartend at other places. Change of environment and coworkers even temporarily will teach you. Or have others guest bartend or stage at your bar.\nThis is something that I wish I let myself follow more. At one point, I considered doing a stage a month, but I never pushed myself to follow through. However, doing guest shifts such as at a Tiki or blender drink night let me learn about how different bars are set up and allowed me to focus on a drink style that was not my normal specialty. The guest shifts and staging also help in learning about other philosophies and techniques. And on a short staffed night at a previous job, my owners allowed me to bring in a guest bartender to help me out for the night. The bartender I selected was a sales rep who left bartending and missed it. While having an extra pair of hands back there was surely an asset, the true value was that he had wisdom from some of the finest spots in town where he had been behind the stick and he was able to problem solve issues I was facing and share his knowledge about the trade. I think about this every shift when I insert a fish tub lid to keep my cubed ice separated from my crushed ice in the well.\n6. Move. I put this last after you've exhausted the others.\nI do not have the luxury to just get up and move to a new state as freely as a young, single bartender might, but the option is there if need be. Move can be as simple as changing the bar or restaurant you work in or changing the city or state as well. There are so many ways of improving yourself within your position and location, but the world is a big one and so full of opportunities. And many of those opportunities will expose you to new challenges that can lead to self-improvement and learning. It may also lead you to understand that bartending is a combination of technique and hospitality, and some of the best recipe- and technique-driven establishments that get the press do it at the expense of some aspect of hospitality. Sometimes life is better when the simple things make your guests happy, and often there is a happy medium between the two.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DTEelYjwUdSZHYb9F5Yk7F9crIANoPaHWy3Iw61xtuMvulEAd3dHVfaWYAXWH5SOq1AeR0hfvHrNYcpamLuZl6vyALlsOGefF2gQJ4Werpq8d8JJKd_-19nvJoY-Umb-oNXFipfSENKY/s320/bosbarcollab1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCmdXdeaFf5uK7RMk_1RNb2xjcBc_U0vkaRxfCVfA1Z1hmV8oWGIeJGw5ckM3UWNNX2hysDZsV0_cGU8b7OHmVUX3HJ9Lx2v5aTfpUKwNPJyf8Egx29IgBJWdCeHBiPBlGeHQxqe2usg7/s320/bosbarcollab2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cR8OvNZi6n5r5wJBBke-Oi67JQaEpjxR4H1hqN-XeuDGclghETnewUJ0qnkpPAXUDMzeBY9FH5WHQ6Mpp8IAhjnPEvY5T1EHmosgnSVeQsgbaorYZIFlhzsZAbeS8SU2K41XL6Kxo6JQ/s320/bosbarcollab3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DTEelYjwUdSZHYb9F5Yk7F9crIANoPaHWy3Iw61xtuMvulEAd3dHVfaWYAXWH5SOq1AeR0hfvHrNYcpamLuZl6vyALlsOGefF2gQJ4Werpq8d8JJKd_-19nvJoY-Umb-oNXFipfSENKY/s800/bosbarcollab1.jpg", "comment_count": 0 }, { "title": "belle of broadway", "url": "https://cocktailvirgin.blogspot.com/2019/09/belle-of-broadway.html", "published": "2019-09-25T08:00:00.000-04:00", "updated": "2019-09-25T08:00:05.980-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "creme de violette", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1/2 Rye Whiskey (1 1/2 oz Sazerac)", "1/4 Crème Yvette (1/2 oz)", "1/4 French Vermouth (1 oz Noilly Prat)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 Rye Whiskey (1 1/2 oz Sazerac)\n1/4 Crème Yvette (1/2 oz)\n1/4 French Vermouth (1 oz Noilly Prat)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nAfter returning home from my whirlwind trip to Mexico late two Wednesdays ago, I was in the mood for a nightcap. Therefore, I selected the\nPioneers of Mixing at Elite Bars: 1903-1933\nas guidance. The recipe that opened my eyes was the Belle of Broadway which was most likely named after the 1926 American silent romantic drama film that perfectly fits into the book's time frame. I had previously made the sweet vermouth version called the\nCaboose\nand the Scotch (and orange bitters) version called the\nLucifer\n, and it reminded me of the\nLord Sheffield\nthat I crafted in 2013 and named after the Sheffield Company of Connecticut who originally produced Crème Yvette.\nThe Belle of Broadway flirted with the nose with orange, dark berry, and violet aromas. Next, a currant-like note on the sip pranced into rye, blackberry, violet, and vanilla flavors on the swallow. Overall, surprising quite pleasant especially with my alteration of the liqueur and dry vermouth levels.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgoS-NjnxaKpBw_dSkptGMgn2WJ3LOsTlvnY_aY7t6b06jZW54EvBWEVJp1ET0HYxxKhEJfE2E1H4z8WMMRtJa_ShpT5HeTAb2DWxy01UqFNXePpNWW5d4ta2ZR6NPXFaZfUh7E97q1CX/s320/bellebroadway.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7_WWuUACa7KLZlEAXKy4oDdFkTZXt0tfSwLmBCrh84irG7lDZWOwMNVNinDVkALfCjJW45UJdxwzRVP2PfVS2SZTz_hejpql8b_3rSrF3tJYlHhrtFfFnzXKw8dzlRlcvlsBVxsYHBOV/s320/bellebroadway4834.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgoS-NjnxaKpBw_dSkptGMgn2WJ3LOsTlvnY_aY7t6b06jZW54EvBWEVJp1ET0HYxxKhEJfE2E1H4z8WMMRtJa_ShpT5HeTAb2DWxy01UqFNXePpNWW5d4ta2ZR6NPXFaZfUh7E97q1CX/s800/bellebroadway.jpg", "comment_count": 0 }, { "title": "two words", "url": "https://cocktailvirgin.blogspot.com/2019/09/two-words.html", "published": "2019-09-26T08:00:00.000-04:00", "updated": "2019-09-26T08:00:04.461-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Adam James Sarkis", "source": "Phoenix Cocktail Club", "year": null }, "categories": [ "amaro", "applejack" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1 1/2 oz Zucca Rabarbaro (Sfumato)" ], "instructions": "Stir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1 1/2 oz Zucca Rabarbaro (Sfumato)\nStir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.\nTwo Thursdays ago, I was in the mood for a nightcap, so I turned to Maggie Hoffman's\nBatch Cocktails\nfor a recipe that I could adapt to a single serving. There, I was lured in by the Two Words by Adam James Sarkis of Milwaukee's Phoenix Cocktail Club. This two part drink featured apple brandy in a Black Manhattan of sorts with Zucca (although I utilized a similar rabarbaro: Sfumato), and this reminded me of other equal parters with Zucca such as the\n11 + 2 / 12 + 1\nwith Green Chartreuse,\nMonopatin\nwith Fino sherry, and\nThe Dissenter\nwith sweet vermouth (and a barspoon of cassis). Therefore, I set out to make this Black\nMarconi Wireless\n.\nThe Two Words spoke to the nose with lemon, apple, and earthy aromas. Next, roast notes with a hint of fruitiness on the sip finished with an apple, minty, orange, earthy, and bitter swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysYjVzGOopZkv2p9QTLF_2U4sP0j-bXKJ6IKquE55J4P-nbsOMtKwQJN6uyG01R3STU1QMyB_A6JdFVqwv-UGGoocMUWMAerJn6EHWTup5rjGmtsplOwC8EP-kv0h1JDCLz2ZKXgpn4_a/s320/twowords4837.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysYjVzGOopZkv2p9QTLF_2U4sP0j-bXKJ6IKquE55J4P-nbsOMtKwQJN6uyG01R3STU1QMyB_A6JdFVqwv-UGGoocMUWMAerJn6EHWTup5rjGmtsplOwC8EP-kv0h1JDCLz2ZKXgpn4_a/s800/twowords4837.jpg", "comment_count": 1 }, { "title": "transatlantic orbit", "url": "https://cocktailvirgin.blogspot.com/2019/09/transatlantic-orbit.html", "published": "2019-09-27T08:00:00.000-04:00", "updated": "2019-09-27T08:00:05.041-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Justin Wojslaw", "source": "Minimalist Tiki", "year": null }, "categories": [ "apricot liqueur", "batavia arrack", "bitters (Angostura)", "bitters (aromatic)", "gin", "grapefruit juice", "lime juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Batavia Arrack (Van Oosten)", "1 oz Navy Strength Gin (Hayman's)", "3/4 oz Apricot Liqueur (Combier)", "3/4 oz Cinnamon Syrup", "1 oz Lime Juice", "1 oz Grapefruit Juice", "1 dash Angostura Bitters", "1 dash Tropical Bitters (BitterCube Jamaican #2)" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a flaming lime shell (El Dorado 151) and a mint sprig.", "body_text": "1 oz Batavia Arrack (Van Oosten)\n1 oz Navy Strength Gin (Hayman's)\n3/4 oz Apricot Liqueur (Combier)\n3/4 oz Cinnamon Syrup\n1 oz Lime Juice\n1 oz Grapefruit Juice\n1 dash Angostura Bitters\n1 dash Tropical Bitters (BitterCube Jamaican #2)\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a flaming lime shell (El Dorado 151) and a mint sprig.\nTwo Fridays ago, I was feeling a tropical mood, so I delved back into the\nMinimalist Tiki\nbook and selected the Transatlantic Orbit by Seattle bartender Justin Wojslaw. Given the name and the structure, it reminded me a lot of a\nJet Pilot\nwith different spirits as well as apricot liqueur instead of falernum. Since apricot and cinnamon have proven to be a delightful pairing such as in the\nSouthern Belle\nand\nTorino Zombie\n, I was excited to give this one a try. Here, the spirits were Batavia Arrack and gin, and I had previously had the former in a Jet Pilot riff called the\nSmoking Jet Pilot\n.\nThe Transatlantic Orbit launched to the senses with a mint and cinnamon bouquet. Next, the lime and grapefruit rotated around in the sip, and the swallow crossed over with gin's botanicals, Batavia Arrack's funk, and apricot and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikvOR_NHOGaeiuwITmgXmnvZ1nrskk6Dc2fTdrjQgBM8eYnkNKa0561dWUiPL4iS-ePMwHpfvIaucuf5wqmo-ejqRxj5bZ5YtU6S0_3LUZFCdORc7Etm0vR-wpyNcgDxq5xJ_XPKBQDUq/s320/transatlanticorbit4843.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikvOR_NHOGaeiuwITmgXmnvZ1nrskk6Dc2fTdrjQgBM8eYnkNKa0561dWUiPL4iS-ePMwHpfvIaucuf5wqmo-ejqRxj5bZ5YtU6S0_3LUZFCdORc7Etm0vR-wpyNcgDxq5xJ_XPKBQDUq/s800/transatlanticorbit4843.jpg", "comment_count": 0 }, { "title": "tango", "url": "https://cocktailvirgin.blogspot.com/2019/09/tango.html", "published": "2019-09-28T08:00:00.000-04:00", "updated": "2019-09-28T08:00:08.757-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "curacao", "grenadine", "lime juice", "rum" ], "ingredients": [ "1/4 wineglass Bacardi (1 1/2 oz Uruapan Charanda Blanco)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 wineglass Bacardi (1 1/2 oz Uruapan Charanda Blanco)\nJuice 1 Lime (3/4 oz)\n2 dash Curaçao (1/4 oz Pierre Ferrand Dry)\n2 dash Grenadine (1/4 oz)\n1 dash Picon (1/4 oz Torani Amer)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I selected\nPioneers of Mixing at Elite Bars: 1903-1933\nfrom my bookshelf after returning home from my bar shift. There, I spotted the Tango; I had previously skipped over this recipe for it shares the name with a pair of more famous ones in the\nSavoy Cocktail Book\ncalled the apple brandy-based Tango #1 and the rum-based\nTango #2\n(Wayne Curtis' Cynar\nvariation\nis a great modern riff of the latter). This Tango was an Daiquiri variation with a trio of sweeteners: curaçao, grenadine, and Amer Picon. Once prepared, this Tango danced to the nose with lime, orange, grapefruit, and grassy rum aromas. Next, a lime and berry sip led into a funky rum, bitter orange, and berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbeMU_NX5JUBoc7jHPgZdX-j5aTfWtDQ-Ijvb56OI9ztMbZVxte-XI3iKl5A1lwnIHF3RCHIm2s7T_48pRdWhF100A2lCezBpbBIvdrEiPVDGurOSJmRQFk7SFBqUKGejKo3LeiBPAyaN/s320/tango4845.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbeMU_NX5JUBoc7jHPgZdX-j5aTfWtDQ-Ijvb56OI9ztMbZVxte-XI3iKl5A1lwnIHF3RCHIm2s7T_48pRdWhF100A2lCezBpbBIvdrEiPVDGurOSJmRQFk7SFBqUKGejKo3LeiBPAyaN/s800/tango4845.jpg", "comment_count": 0 }, { "title": "mary garden (merry widow)", "url": "https://cocktailvirgin.blogspot.com/2019/09/mary-garden-merry-widow.html", "published": "2019-09-29T08:00:00.000-04:00", "updated": "2019-09-29T08:00:01.679-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Waldorf Astoria Bar Book", "year": null }, "categories": [ "bitters (orange)", "dubonnet", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dubonnet or Byrrh Quinquina (Dubonnet Rouge)", "1 1/2 oz Noilly Prat Dry Vermouth", "1/4 oz Luxardo Maraschino or Grand Marnier (Luxardo Maraschino)", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1 1/2 oz Dubonnet or Byrrh Quinquina (Dubonnet Rouge)\n1 1/2 oz Noilly Prat Dry Vermouth\n1/4 oz Luxardo Maraschino or Grand Marnier (Luxardo Maraschino)\n1 dash Regan's Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Sundays ago, I ventured into Frank Caiafa's\nThe Waldorf Astoria Bar Book\nwhere I spotted a doubly named aperitif. The recipe was both the Mary Garden after a turn of the century opera singer and the Merry Widow after a 19th century operetta. Caiafa pointed out that Hugo Ensslin had a\nMerry Widow\nthat was a fifty-fifty Dry Martini with New Orleans-style accents of Benedictine, absinthe, and Peychaud's Bitters that was quite delightful, and this is why I posted this recipe as the Mary Garden to help differentiate it (although Caiafa listed it as the Merry Widow).\nThe Mary Garden when made with Dubonnet and Maraschino curtsied to the nose with a grape and cherry and almost licorice aroma. Next, red grape and cherry on the sip bowed into darker cherry flavor on the swallow with a nutty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Vq1Aeq0zGLAzh_7YTY95ojOsP6rblOTq3xskkRF3qL9VccLsNxqUKJRVe472D5A9YXRnr2uKZT5xCr0M_w8sqwM17ScNqr0u1PWUiPjXhE1Z189HzgN208zgzq_GDbtaFNWeXfj_r9vC/s320/marygarden4849.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Vq1Aeq0zGLAzh_7YTY95ojOsP6rblOTq3xskkRF3qL9VccLsNxqUKJRVe472D5A9YXRnr2uKZT5xCr0M_w8sqwM17ScNqr0u1PWUiPjXhE1Z189HzgN208zgzq_GDbtaFNWeXfj_r9vC/s800/marygarden4849.jpg", "comment_count": 0 }, { "title": "havana smash", "url": "https://cocktailvirgin.blogspot.com/2019/09/havana-smash.html", "published": "2019-09-30T08:00:00.000-04:00", "updated": "2019-09-30T08:00:02.172-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "gin", "lemon juice", "swedish punsch" ], "ingredients": [ "1/2 Lemon, in wedges or pieces (*)", "6-8 leaf Mint", "1 1/2 oz Gin (Beefeater)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Apricot Liqueur (Combier)" ], "instructions": "Muddle lemon wedges, add mint, and lightly muddle again. Add the rest of the ingredients, shake with ice, and double strain into a double old fashioned glass. Fill with crushed ice and garnish with mint sprigs.", "body_text": "1/2 Lemon, in wedges or pieces (*)\n6-8 leaf Mint\n1 1/2 oz Gin (Beefeater)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Apricot Liqueur (Combier)\nMuddle lemon wedges, add mint, and lightly muddle again. Add the rest of the ingredients, shake with ice, and double strain into a double old fashioned glass. Fill with crushed ice and garnish with mint sprigs.\n(*) A medium lemon that will generate around 3/4 oz juice when muddled.\nTwo Mondays ago, I returned home late and was in the mood for a final drink. Instead of looking up a novel recipe, I became inspired about the apricot-Swedish punsch combination in the\nHavana Cocktail\nvia thinking about the Transatlantic Orbit's apricot-cinnamon duo a few nights before. I decided to take the Havana Cocktail in the direction of Eastern Standard's\nSmash\nwith muddled citrus wedges and mint (opposed to the classic Smash which is a Mint Julep on a smaller scale).\nThe Havana Smash met the nose with a mint and lemon bouquet. Next, lemon and orchard fruit notes on the sip set up for gin's botanicals and Swedish punsch's funky rum flavors on the swallow with mint, tea, and fruity notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_B8h2I0MflnwHxUYLm28sdP9qDZggMGimksbUck6_gpBAUp_-ULrlpJ8z59HaeTdchyaKsUfAx7p-xAGtWbOGzq4CCpMZYE1bujTibrdBabARSTV4ZdXKAWmg6AkxSMHUV5xN0j0I5y9a/s320/havanasmash4853.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_B8h2I0MflnwHxUYLm28sdP9qDZggMGimksbUck6_gpBAUp_-ULrlpJ8z59HaeTdchyaKsUfAx7p-xAGtWbOGzq4CCpMZYE1bujTibrdBabARSTV4ZdXKAWmg6AkxSMHUV5xN0j0I5y9a/s800/havanasmash4853.jpg", "comment_count": 0 }, { "title": "tour le carbet", "url": "https://cocktailvirgin.blogspot.com/2019/10/tour-le-carbet.html", "published": "2019-10-01T08:00:00.000-04:00", "updated": "2019-10-01T08:00:08.368-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "falernum", "lime juice", "rum (white)", "suze" ], "ingredients": [ "2 oz Rhum Agricole (Clement)", "1/2 oz Suze Gentian Liqueur", "3/4 oz Falernum (Velvet)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "2 oz Rhum Agricole (Clement)\n1/2 oz Suze Gentian Liqueur\n3/4 oz Falernum (Velvet)\n3/4 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nI was struck with a rum mood two Tuesdays ago, so I opened up Shannon Mustipher's\nTiki: Modern Tropical Cocktails\nbook. The recipe that called out to me was the Tour le Carbet that was her agricole-based riff on the\nRoyal Bermuda Yacht Club\nwith gentian liqueur in place of the curaçao. Le Carbet is a town in Martinique where the Carib Indians convened and where Christopher Columbus landed on the island in 1502. In the glass, the Tour le Carbet welcomed the senses with grassy, earthy, and lime aromas. Next, the lime continued on into the sip that was followed by grassy rum, earthy gentian, ginger, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjiXYFM74TMFo_YqVq6GgiQU-45sakiMIPMT9P5mb_J-PzXFHuO_i5S2q2HldOZ5fplISMXneUH_4UiFI-UpGPIRR7GzImHFzavlTLfyFMyNX_4XXHwEMfKSZaYerVhFzFOSAGbG8sdrX/s320/tourcarbet4856.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjiXYFM74TMFo_YqVq6GgiQU-45sakiMIPMT9P5mb_J-PzXFHuO_i5S2q2HldOZ5fplISMXneUH_4UiFI-UpGPIRR7GzImHFzavlTLfyFMyNX_4XXHwEMfKSZaYerVhFzFOSAGbG8sdrX/s800/tourcarbet4856.jpg", "comment_count": 0 }, { "title": "improved 1794", "url": "https://cocktailvirgin.blogspot.com/2019/10/improved-1794.html", "published": "2019-10-02T08:00:00.000-04:00", "updated": "2019-10-02T08:00:08.868-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (mole)", "campari", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Sweet Vermouth (Martini Grand Lusso)", "3/4 oz Campari", "1/4 oz Maraschino Liqueur (Luxardo)", "2 dash Absinthe (1 bsp Kübler)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Sweet Vermouth (Martini Grand Lusso)\n3/4 oz Campari\n1/4 oz Maraschino Liqueur (Luxardo)\n2 dash Absinthe (1 bsp Kübler)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I was thinking about how Maraschino can soften Campari into an almost Aperol-like feel as I first learned in the\nCarnivale\n, and I wondered what it would do to \"improve\" a Negroni. Instead of just Maraschino, I could utilize Jerry Thomas' 1876\nImproved\ntechnique of adding Maraschino and absinthe. However, I felt that I had tinkered enough with the Negroni and considered Dominic Venegas' rye-based\n1794\nthat he crafted in 2004 as a three part drink, and it later gained chocolate bitters circa 2007 (our blog post was the first evidence on the web that this was a thing; when the drink was created, there were no chocolate bitters on the market). The 1794 had been softened and expanded into the\n1795\nat Craigie on Main, but I was curious if it could be Improved.\nThe Improved 1794 met the nose with orange, rye, nutty, and anise aromas. Next, grape and cherry notes mingled on the sip, and the swallow proffered rye and bitter cherry-orange flavors with a chocolate and anise finish. Overall, the result was softer -- it was less bitter and more bright and herbal akin to the effect of a pinch of salt. And perhaps the profile was somewhere between a 1794 and a\nRed Hook\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzUttENKDGdKvsh8ELKTDyWOEX-kRL5mkGs6mdrnGnFld-SsZ5trGfmC57eioyPfXSzsX5t4afu6QDFW047vez5H8vnra-jIxz6itlQv7v3H0ayu2Lhmp9dSWHVRHbxkl1HR-GuKwveL_/s320/improved1794_4858.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzUttENKDGdKvsh8ELKTDyWOEX-kRL5mkGs6mdrnGnFld-SsZ5trGfmC57eioyPfXSzsX5t4afu6QDFW047vez5H8vnra-jIxz6itlQv7v3H0ayu2Lhmp9dSWHVRHbxkl1HR-GuKwveL_/s800/improved1794_4858.jpg", "comment_count": 0 }, { "title": "juno", "url": "https://cocktailvirgin.blogspot.com/2019/10/juno.html", "published": "2019-10-03T08:00:00.000-04:00", "updated": "2019-10-03T08:00:01.423-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": null, "categories": [ "batavia arrack", "bitters (orange)", "chartreuse (yellow)", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1 oz Batavia Arrack (Van Oosten)", "1/2 oz Yellow Chartreuse", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1 oz Batavia Arrack (Van Oosten)\n1/2 oz Yellow Chartreuse\n2 dash Angostura Orange Bitters\nStir with ice, strain into a single old fashioned glass, and garnish with lemon oil from a twist.\nTwo Thursdays ago, I found an old file that I received from a previous bar manager for our house specs that I strongly surmised was from Drink in Boston (i.e.: it had recipes like the\nKrakatoa\n). In that file, I spotted the Juno that was an\nAlaska Cocktail\nriff with a split base of reposado tequila and Batavia Arrack in place of the gin. Given that John Gerten was fond of riffing on the Alaska such as with the\nLast Frontier\nand perhaps the\nFarley Mowat\n, it might have been one of his creations; however, Phil Ward's pairing of agave spirits with Batavia Arrack such as in the\nShattered Glasser\nand\nAirbag\nmade me wonder if the recipe had come from New York. On the other hand, John was not shy of utilizing that combination himself as demonstrated in the\nSmoking Jet Pilot\n.\nDespite not knowing the exact who or where of the drink, I was curious to try the Juno. It met the senses with a lemon, vegetal agave, and Batavia Arrack funk aroma. Next, a honey-tinged sip led into vegetal tequila and funky Batavia Arrack melding into gentle herbal flavors on the swallow. Overall, the change in spirits shifted the drink from botanical driven to a more earthy feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADjAyycXii6eDoB_WND_gZAJzWKM6O_WBCfPp7vi0xlg31UoiQez2IDztaGdj-IgxH9p4Itx-T9YAZ9StHL9WbbNopGb41hQfrpvIkdZ-Owe4PL4hF1szINAwV-jEmpWsIlCk3a1psDn6/s320/juno4860.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADjAyycXii6eDoB_WND_gZAJzWKM6O_WBCfPp7vi0xlg31UoiQez2IDztaGdj-IgxH9p4Itx-T9YAZ9StHL9WbbNopGb41hQfrpvIkdZ-Owe4PL4hF1szINAwV-jEmpWsIlCk3a1psDn6/s800/juno4860.jpg", "comment_count": 0 }, { "title": "road flare", "url": "https://cocktailvirgin.blogspot.com/2019/10/road-flare.html", "published": "2019-10-04T08:00:00.000-04:00", "updated": "2019-10-04T08:00:11.530-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Last Light", "year": null }, "categories": [ "grapefruit juice", "lime juice", "simple syrup", "suze", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup 1:1", "1/4 oz Suze Gentian Liqueur" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a fresh or dehydrated lime wheel (fresh).", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup 1:1\n1/4 oz Suze Gentian Liqueur\nShake with ice, strain into a cocktail coupe, and garnish with a fresh or dehydrated lime wheel (fresh).\nTwo Fridays ago, I was clicking through my open tabs of drinks to make when I came across the Road Flare from\nImbibe Magazine\n. The recipe crafted at last Light in New York City reminded me of a\nHemingway Daiquiri\nin structure with tequila and gentian liqueur as the base and modifier. Once prepared, the Road Flare offered an earthy and vegetal bouquet to the nose. Next, a citrussy sip with grapefruit and lime notes flowed into tequila melding into gentian flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEseBiXtVswk7CpqEEyki0WIDNS8H3fFwtL5gjyABNO-2IiykKnl4h8Lp260NT3FM_Gx_5aXEKpYnRPs6MT1DVLQwhmHnsV3Kk5hhakd0qCH9i44eE5ewNdcaeGHFVPXTB7GA0QI7kkni/s320/roadflare4865.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEseBiXtVswk7CpqEEyki0WIDNS8H3fFwtL5gjyABNO-2IiykKnl4h8Lp260NT3FM_Gx_5aXEKpYnRPs6MT1DVLQwhmHnsV3Kk5hhakd0qCH9i44eE5ewNdcaeGHFVPXTB7GA0QI7kkni/s800/roadflare4865.jpg", "comment_count": 0 }, { "title": "the bainbridge", "url": "https://cocktailvirgin.blogspot.com/2019/10/the-bainbridge.html", "published": "2019-10-05T08:00:00.000-04:00", "updated": "2019-10-05T08:00:12.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Matt Pietrek", "source": "Minimalist Tiki", "year": null }, "categories": [ "amaro", "lime juice", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "1 oz Moderately Aged Rum (Angostura 7 Year)", "1 oz Amaro di Angostura", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a pineapple glass, and fill with crushed ice. Garnish with a pineapple leaf and a cherry (mint sprig and nasturtium).", "body_text": "1 oz Moderately Aged Rum (Angostura 7 Year)\n1 oz Amaro di Angostura\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Orgeat\nShake with ice, strain into a pineapple glass, and fill with crushed ice. Garnish with a pineapple leaf and a cherry (mint sprig and nasturtium).\nTwo Saturdays ago, I returned from a bartending shift and felt the need for something tropical. Therefore, I turned to Matt Pietrek and Carrie Smith's\nMinimalist Tiki\nbook, and I spotted one of Matt's originals called the Bainbridge. Bainbridge is an island near Seattle, Washington, where (or near) Matt and Carrie lived before they recently moved down to New Orleans, and the drink itself seemed like it would make good excellent use of my bottle of Amaro di Angostura on my shelf. Once prepared, the Bainbridge proffered clove, allspice and almond aromas underneath the floral and mint ones from the garnish. Next, caramel, pineapple, and lime played on the sip, and the swallow gave forth rum, clove and allspice flavors with a nutty and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBbCz_Su-1RVV6mvhpNXDBF-mkxRsfZiO8pYq3q1xJkp0WgtMilO-5ugDi4qoE4cd6Hoe2M6bbZzSasjxqQe_T3ack4SajHkEuneDT8vjO_eiLvtjXFfEZBoqNRoNiN5Co4rZavKW0XB3/s320/bainbridge4867.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBbCz_Su-1RVV6mvhpNXDBF-mkxRsfZiO8pYq3q1xJkp0WgtMilO-5ugDi4qoE4cd6Hoe2M6bbZzSasjxqQe_T3ack4SajHkEuneDT8vjO_eiLvtjXFfEZBoqNRoNiN5Co4rZavKW0XB3/s800/bainbridge4867.jpg", "comment_count": 0 }, { "title": "lahaina noon", "url": "https://cocktailvirgin.blogspot.com/2019/10/lahaine-noon.html", "published": "2019-10-06T08:00:00.000-04:00", "updated": "2020-05-24T14:03:16.805-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Peychaud's)", "cynar", "lime juice", "mezcal", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Plantation OFTD Rum (*)", "1/2 oz Apricot Liqueur (Combier)", "1/2 oz Cynar", "2 oz Pineapple Juice", "1/2 oz Lime Juice", "2 dash Peychaud's Bitters" ], "instructions": "Whip shake, pour into a Tiki mug , fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Plantation OFTD Rum (*)\n1/2 oz Apricot Liqueur (Combier)\n1/2 oz Cynar\n2 oz Pineapple Juice\n1/2 oz Lime Juice\n2 dash Peychaud's Bitters\nWhip shake, pour into a Tiki mug , fill with crushed ice, and garnish with mint sprigs.\n(*) Sub a Demerara 151 rum in a pinch.\nAfter crafting a mezcal drink for an event utilizing apricot, Cynar, lime, and Peychaud's Bitters, I thought about the role of apricot liqueur in tropical drinks. My mind drifted towards Joe Scialom's\nSol y Sombra\nand wondered if I could adapt it using aspects of the cocktail I had created at work. I also included in elements of Trader Vic's rather related\nSun and Shadow\nto craft the Lahaina Noon. Lahaina Noon is when the sun is directly overhead and vertical objects do not cast a shadow; it happens twice a year in Hawaii every May and July.\nThe Laihaina Noon proffered smoke seeping through the mint garnish's aroma. Next, pineapple, lime, and apricot generated a fruity sip, while the swallow donated smoky mezcal, funky rum, and Cynar's herbal bitterness on the swallow with smoke and anise notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-bvdPQR5OYGJlpA8Oql3EQvMlQS6kqmWsa9l1ud1n2WiQxBE-XUX8KC8Rj2HI8Kd_RBHj6anfFoaKicGJEsvaIu4PsOFzNFVv9WQDspjqnSQXLlHoyGtmlFkFztkANcrqnvGCtIEja1C/s320/lahainanoon4872.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-bvdPQR5OYGJlpA8Oql3EQvMlQS6kqmWsa9l1ud1n2WiQxBE-XUX8KC8Rj2HI8Kd_RBHj6anfFoaKicGJEsvaIu4PsOFzNFVv9WQDspjqnSQXLlHoyGtmlFkFztkANcrqnvGCtIEja1C/s800/lahainanoon4872.jpg", "comment_count": 0 }, { "title": "smoking section", "url": "https://cocktailvirgin.blogspot.com/2019/10/smoking-section.html", "published": "2019-10-07T08:00:00.000-04:00", "updated": "2019-10-07T08:00:01.271-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman", "hawthorne" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "the Hawthorne", "year": null }, "categories": [ "#backbar-journeyman", "#hawthorne", "averna", "campari", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Compass Box Glasgow Blend Scotch", "1/2 oz Punt e Mes", "1/2 oz Averna", "1/2 oz Campari" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Compass Box Glasgow Blend Scotch\n1/2 oz Punt e Mes\n1/2 oz Averna\n1/2 oz Campari\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with orange oil from a twist.\nTwo Mondays ago, I ventured down to Kenmore Square to grab a seat at the Hawthorne where Backbar's Carlo Caroscio was doing a guest shift in conjunction with Compass Box Whiskey. For a first drink, I asked Carlo for the Smoking Section that he described as his Scotch Negroni riff; since the recipe was not the typical equal parts structure, the combination reminded me a little of the\nBitter Nail\nas well as some of Phil Ward's gin Negroni variations like the\nCornwall Negroni\nand\nBaltasar & Blimunda\n. Once prepared, the Smoking Section segregated the nose into orange, peat, and darker aromas. Next, caramel and grape on the sip led into smoky Scotch and rounded bitter herbal flavors on the swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsh6dlzUbC0NyXzcETpKX4xypL-qhqcvYbQSOvhl46Z5NcAukom9N60H-kkFFJZxuiJa3trEX4ifkeic8yjjDPFZ1UbfIliOjW7eNWiZAfdxxmJx8jLpbO28su-Fy9VZ_KNn6SNjZhd0_d/s320/smokingsection4874.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsh6dlzUbC0NyXzcETpKX4xypL-qhqcvYbQSOvhl46Z5NcAukom9N60H-kkFFJZxuiJa3trEX4ifkeic8yjjDPFZ1UbfIliOjW7eNWiZAfdxxmJx8jLpbO28su-Fy9VZ_KNn6SNjZhd0_d/s800/smokingsection4874.jpg", "comment_count": 0 }, { "title": "black mass", "url": "https://cocktailvirgin.blogspot.com/2019/10/black-mass.html", "published": "2019-10-08T08:00:00.000-04:00", "updated": "2019-10-08T08:00:05.184-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman", "hawthorne" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "#hawthorne", "averna", "beer", "lime juice", "maple syrup", "scotch" ], "ingredients": [ "1 oz Compass Box Artist's Blend Scotch", "1/2 oz Compass Box Peat Monster", "1 oz Averna", "1/2 oz Maple Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a large coupe or rocks glass (rocks glass), top with 1 oz Founders Porter, and garnish with lime oil from a twist.", "body_text": "1 oz Compass Box Artist's Blend Scotch\n1/2 oz Compass Box Peat Monster\n1 oz Averna\n1/2 oz Maple Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a large coupe or rocks glass (rocks glass), top with 1 oz Founders Porter, and garnish with lime oil from a twist.\nFor a second drink at Carlo Caroscio's guest shift at the Hawthorne, I selected the Black Mass from his collection of Compass Box cocktail offerings. Carlo described how this was created a while ago at Backbar, and despite not being on the menu any more there, people still request it (I neglected to ask if he crafted it around the time that the movie with the same name came out). The conversation shifted to how beer cocktails were rather popular in Boston between 2011 and 2014, but they are not frequently seen these days on drink lists. Also, I commented about how the Black Mass' combination of Averna and maple made me think of the\nDebbie, Don't\n.\nThe Black Mass preached to the nose with lime oil, caramel, and maple notes. Next, a lime and caramel sip praised the coming of a smoky, maple, and dark herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I0zAhnXPyyVKAfe9Q_h1shwDCJAOgMNxEkWOmFVODLA_RvtzSx0UZhj54qjKv2EsdE_Ztl2I3hTD8ZKT9R7MU7iavKUX7ObAzmXoWzHNhlqCwlQaHaDffQCclUkc58O0pjK1bKxAgv-O/s320/blackmass4876.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I0zAhnXPyyVKAfe9Q_h1shwDCJAOgMNxEkWOmFVODLA_RvtzSx0UZhj54qjKv2EsdE_Ztl2I3hTD8ZKT9R7MU7iavKUX7ObAzmXoWzHNhlqCwlQaHaDffQCclUkc58O0pjK1bKxAgv-O/s800/blackmass4876.jpg", "comment_count": 0 }, { "title": "mary astor", "url": "https://cocktailvirgin.blogspot.com/2019/10/mary-astor.html", "published": "2019-10-08T10:00:00.000-04:00", "updated": "2019-10-08T10:00:05.372-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Church Cummings", "source": "Josephine Estelle", "year": null }, "categories": [ "gin", "lemon juice", "sherry", "simple syrup", "sloe gin" ], "ingredients": [ "1 oz London Dry Gin (Beefeater)", "1 oz Amontillado Sherry (Lustau)", "1/2 oz Sloe Gin (Atxa Pataxaran)", "3/4 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz London Dry Gin (Beefeater)\n1 oz Amontillado Sherry (Lustau)\n1/2 oz Sloe Gin (Atxa Pataxaran)\n3/4 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Tuesdays ago, I got back from work and decided to make one of the recipes that I had saved from\nImbibe Magazine\nby Church Cummings at the Josephine Estelle within the New Orleans Ace Hotel. The drink was the Mary Astor which had little to do with the obscure classic the\nAstor\nor the modern bitter\nAster Family Sour\n, but was closer to the\nTrellis\nwith dry oxidized sherry pairing with sloe liqueur in a Sour format and to the\nBarbara West\nwith its gin, dry sherry, and lemon. The name is most likely a tribute to the actress born Lucile Vasconcellos Langhanke who appeared under her stage name of Mary Astor and starred in movies such as\nThe Maltese Falcon\n.\nOnce prepared, the Mary Astor introduced herself with a lemon oil nose over nutty and dark berry notes. Next, lemon and grape danced on the dry sip, and the swallow closed out the show with gin, nutty, and berry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2zaCmvsccpPE1xiji5tb2DEOt-v5488k2shKG0XsMk_K54gandOs0m_HVHJkUTo8POl7tDIGg2MoBhM5DPT-RGxOH5Ebi3RGzPr38xfOdFFfyXzO6yfIlXhbbpy20yWad2YM5CgUL-D4/s320/maryastor4879.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2zaCmvsccpPE1xiji5tb2DEOt-v5488k2shKG0XsMk_K54gandOs0m_HVHJkUTo8POl7tDIGg2MoBhM5DPT-RGxOH5Ebi3RGzPr38xfOdFFfyXzO6yfIlXhbbpy20yWad2YM5CgUL-D4/s800/maryastor4879.jpg", "comment_count": 0 }, { "title": "south seas sleepwalker", "url": "https://cocktailvirgin.blogspot.com/2019/10/south-seas-sleepwalker.html", "published": "2019-10-09T08:00:00.000-04:00", "updated": "2019-10-09T08:00:09.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jason Alexander", "source": "Minimalist Tiki", "year": null }, "categories": [ "bitters (aromatic)", "grapefruit juice", "grenadine", "honey", "lime juice", "pimento dram", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Moderately Aged Rum (Plantation Barbados 5 Year)", "1 oz Aged Jamaican Rum (2/3 oz Appleton Signature + 1/3 oz Smith & Cross)", "3/4 oz Don's Mix (1/2 oz Grapefruit Juice + 1/4 oz Cinnamon Syrup)", "1/2 oz Honey Syrup", "1/4 oz Grenadine", "3/4 oz Lime Juice", "1 dash Allspice Dram (Hamilton's)", "1 dash Aromatic Bitters (Bittercube's Most Imaginative)" ], "instructions": "Whip shake, pour into a Zombie glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.", "body_text": "1 oz Moderately Aged Rum (Plantation Barbados 5 Year)\n1 oz Aged Jamaican Rum (2/3 oz Appleton Signature + 1/3 oz Smith & Cross)\n3/4 oz Don's Mix (1/2 oz Grapefruit Juice + 1/4 oz Cinnamon Syrup)\n1/2 oz Honey Syrup\n1/4 oz Grenadine\n3/4 oz Lime Juice\n1 dash Allspice Dram (Hamilton's)\n1 dash Aromatic Bitters (Bittercube's Most Imaginative)\nWhip shake, pour into a Zombie glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.\nTwo Wednesday ago, I was feeling a tropical mood and turned to the\nMinimalist Tiki\nbook. There, I was lured in by the South Seas Sleepwaker by Jason Alexander. The recipe itself reminded me of the 1934\nZombie\nwith honey syrup and allspice dram in place of the classic's falernum and absinthe (besides the different rums). Moreover, the duo of honey and allspice dram appear in several Tiki drinks such as the\nThree Dots & A Dash\nand the\n2070 Swizzle\n. Once prepared, the South Seas Sleepwalker seeped out cinnamon and allspice aromas from underneath the mint garnish. Next, caramel, honey, lime, and grapefruit notes made for a pleasant sip, and the swallow lurch on with funky rum, allspice, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJaVkmjBiRMW5SValm4fAGNV2Iflp7xObXSLDMv0-4Se0Bpxqh4pFLd6bnzkPERJW2TR6hb0HkGaEaqnOOXXMxBQjfcopChHkyaAGD_dYQdwTvHy6OWs5SheMfSTG5c2LiJ1xHRyGROQh/s320/southseassleepwalk4881.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJaVkmjBiRMW5SValm4fAGNV2Iflp7xObXSLDMv0-4Se0Bpxqh4pFLd6bnzkPERJW2TR6hb0HkGaEaqnOOXXMxBQjfcopChHkyaAGD_dYQdwTvHy6OWs5SheMfSTG5c2LiJ1xHRyGROQh/s800/southseassleepwalk4881.jpg", "comment_count": 0 }, { "title": "dead poet", "url": "https://cocktailvirgin.blogspot.com/2019/10/dead-poet.html", "published": "2019-10-10T08:00:00.000-04:00", "updated": "2019-10-10T08:00:07.858-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Keegan McGregor", "source": "Field Guide", "year": null }, "categories": [ "benedictine", "bitters (orange)", "chartreuse (yellow)", "mezcal", "tequila", "vermouth (dry)" ], "ingredients": [ "1 oz Blanco Tequila (Lunazul)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Benedictine", "1 tsp Yellow Chartreuse", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lime twist.", "body_text": "1 oz Blanco Tequila (Lunazul)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Benedictine\n1 tsp Yellow Chartreuse\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with a lime twist.\nTwo Thursdays, I selected a drink that I had spotted on\nImbibe\ncalled the Dead Poet. The recipe was crafted by Keegan McGregor at Field Guide in Halifax, Nova Scotia. Keegan confirmed my suspicion via\nInstagram\nthat it was indeed a riff on the gin-based\nPoet's Dream\nwith a duo of agave spirits and a touch of Yellow Chartreuse in the mix by commenting, \"You're the first person to see that it's a Poet's Dream riff.\" I replied that, \"I love that drink especially since Benedictine was one of my first herbal liqueurs to play with circa 2006. More people might know it as the\nFord Cocktail\n, but I prefer the [name] Poet's Dream. Cheers!\" With different bitters and/or absinthe in the mix, this gin, dry vermouth, and Benedictine trio also goes by other names in the cocktail literature. Therefore, I was excited to try a tequila-mezcal riff.\nThe Dead Poet recited a lime, vegetal agave, and hint of smoke aroma to the nose. Next, a honey and white wine verse on the sip led into a sonnet of smoky agave and minty herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO01f_Wk35uCWr7Pm2j_N4VWAOamuZra-Mv5DqUAf-F1XijUMrcdePAGpk_cEkWN2NrDZN1ol22uHOhDVvIHpzS5-UNxUdF9d9BffFhS-ZTv4bCPUqX6t4x8npnYZCOGUPhmF6SR-bwFst/s320/deadpoet4882.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO01f_Wk35uCWr7Pm2j_N4VWAOamuZra-Mv5DqUAf-F1XijUMrcdePAGpk_cEkWN2NrDZN1ol22uHOhDVvIHpzS5-UNxUdF9d9BffFhS-ZTv4bCPUqX6t4x8npnYZCOGUPhmF6SR-bwFst/s800/deadpoet4882.jpg", "comment_count": 1 }, { "title": "honolulu zombie", "url": "https://cocktailvirgin.blogspot.com/2019/10/honolulu-zombie.html", "published": "2019-10-11T08:00:00.000-04:00", "updated": "2019-10-11T08:00:08.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "David Chan", "source": "Honolulu Restaurant", "year": null }, "categories": [ "curacao", "grenadine", "lemon juice", "orange juice", "rum" ], "ingredients": [ "1 oz Light Rum (Flor de Caña 4 Year Oro)", "1 oz 151 Proof Rum (Don Q)", "2 oz Orange Juice", "1 oz Lemon Juice", "3/4 oz Grenadine", "1/2 oz Curaçao (Cointreau)" ], "instructions": "Shake or blend with 1 cup crushed ice (shake), pour into a Tiki mug, and fill with crushed ice. I garnished with mint sprigs and an edible flower.", "body_text": "1 oz Light Rum (Flor de Caña 4 Year Oro)\n1 oz 151 Proof Rum (Don Q)\n2 oz Orange Juice\n1 oz Lemon Juice\n3/4 oz Grenadine\n1/2 oz Curaçao (Cointreau)\nShake or blend with 1 cup crushed ice (shake), pour into a Tiki mug, and fill with crushed ice. I garnished with mint sprigs and an edible flower.\nTwo Fridays ago after returning home from a bar shift, I felt like treating myself to a tropical libation. Therefore, I reached for David Montgomery's\nZombie Horde\n, and I was lured in by the Honolulu Zombie created at David Chan's Honolulu Restaurant outside of Washington, D.C. Chan was originally a Trader Vic bartender in the capitol city and became President Nixon's favorite bartender; Nixon went there to drink Navy Grogs and to find a friendly ear. While kept Nixon's discussions secret, he was willing to share this recipe when the restaurant closed in 2004.\nThe Honolulu Zombie stalked the nose with orange and rum aromas. Next, orange, lemon, and berry notes lurched forward on the sip, and the swallow swiped with rum, orange, and pomegranate flavors. While lacking the depth that various spice elements donate to the classic\n1934 Zombie\n, it was rather pleasant akin to similar Zombie riffs like the\nMandarin House Zombie\n. With a touch of Herbsaint's spice (and different rums), the Honolulu Zombie pretty much becomes Trader Vic's\n1946 Zombie\nwhich is not too surprising given Chan's pedigree.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5aAxASpAzl1_RuPDCWqkIupYr92ZIw6tKQHkxcQajAOrZl3ODUglNSP6oysLKvEE1qLh8nwZ9mGLAFVsXqxtWpIeAZO8CQ6WmJTs9-mr_L7sufbZac7Fm7YVeOrLOE_mNlRMGZAgTLjm/s320/honoluluzombie4887.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5aAxASpAzl1_RuPDCWqkIupYr92ZIw6tKQHkxcQajAOrZl3ODUglNSP6oysLKvEE1qLh8nwZ9mGLAFVsXqxtWpIeAZO8CQ6WmJTs9-mr_L7sufbZac7Fm7YVeOrLOE_mNlRMGZAgTLjm/s800/honoluluzombie4887.jpg", "comment_count": 0 }, { "title": "guardian", "url": "https://cocktailvirgin.blogspot.com/2019/10/guardian.html", "published": "2019-10-12T08:00:00.000-04:00", "updated": "2019-10-12T08:00:08.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "bitters (orange)", "scotch", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/2 Scotch (1 3/4 oz Cutty Sark Prohibition)", "1/3 Sherry (1 oz Lustau East India Solera)", "2 dash Italian Vermouth (1/2 oz Martini Grand Lusso)", "1 dash Picon (1/4 oz Torani Amer)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 Scotch (1 3/4 oz Cutty Sark Prohibition)\n1/3 Sherry (1 oz Lustau East India Solera)\n2 dash Italian Vermouth (1/2 oz Martini Grand Lusso)\n1 dash Picon (1/4 oz Torani Amer)\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Saturdays ago, I was in the mood for a post-work nightcap and sought out the answer in the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook. In the whisky section, I spotted the Guardian which had a Scotch Liberal feel; moreover, with the sherry in there, it was similar to other drinks from the\nPioneers\nbook such as the rye-based\nLibby\n. In addition, the name was evocative of other Scotch with two fortified wine cocktails such as the\nChancellor\nand\nAdministrator\n. Once prepared, the Guardian escorted orange and peat smoke notes to the nose. Next, a grape-driven sip gave way to Scotch, slightly raisiny sherry, and bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpaPbRozKzYB-NTfaK4jg2SOv_So8RT4JSTWXZAX-cJAq8YS7697P3-3iRIpeDMoPQFN_FvbOaqLVbabtFvjWimFV69SD5RMJCG276N3SZVKadItj1dkGgaT0tjsLml2iigOZKopRAukI/s320/guardian4891.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpaPbRozKzYB-NTfaK4jg2SOv_So8RT4JSTWXZAX-cJAq8YS7697P3-3iRIpeDMoPQFN_FvbOaqLVbabtFvjWimFV69SD5RMJCG276N3SZVKadItj1dkGgaT0tjsLml2iigOZKopRAukI/s800/guardian4891.jpg", "comment_count": 0 }, { "title": "beth's going to town", "url": "https://cocktailvirgin.blogspot.com/2019/10/beths-coming-to-town.html", "published": "2019-10-13T08:00:00.001-04:00", "updated": "2022-12-06T22:31:37.439-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Daniel Zacharczuk", "source": "Cocktail Codex", "year": 2015 }, "categories": [ "amaro", "apricot liqueur", "gin", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Highland Park 12 Year Scotch (Famous Grouse)", "1 oz Aviation Gin (Tanqueray)", "1/2 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)", "1/4 oz Giffard Apricot Liqueur (Combier)", "1/4 oz Amaro Ramazzotti" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with a mint leaf.", "body_text": "1 oz Highland Park 12 Year Scotch (Famous Grouse)\n1 oz Aviation Gin (Tanqueray)\n1/2 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)\n1/4 oz Giffard Apricot Liqueur (Combier)\n1/4 oz Amaro Ramazzotti\nStir with ice, strain into an old fashioned glass, and garnish with a mint leaf.\nTwo Sundays ago, I perused my bookshelf and spotted the\nCocktail Codex\nbook that I have not opened in a few weeks. In those pages, I was lured in by Daniel Zacharczuk's 2015 Martinez-inspired number that he dubbed Beth's Going to Town. The structure was an intriguing split spirits Scotch and gin drink with an apricot-Brooklyn feel akin to the\nBrandy No. 1\nand\nMontana\n. Daniel paired the botanicals in Aviation gin to those in Ramazzotti and most likely utilized apricot liqueur to match Highland Park's barley notes, and he stressed that changes to any ingredient would alter the drink. I figured that Famous Grouse would work since it is believe to contain Highland Park single malt in the blend, and with the gin, I just punted with Tanqueray.\nThe Beth's Going to Town met the nose with a mint, caramel, and herbal bouquet. Next, grape, malt, and orchard fruit on the sip hugged a Scotch, juniper, root beer, and cola swallow with a savory finish containing rosemary notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_Y8IRHoLNuLAC9TlF0_p8tguGkAr-SF4tMm7HXNsk4_2KcvQge0PPN7iGBjyeuSneyhnzbn13ASxWsr0uwAPWavKcK6aFIHJLIS4ZHia848e3kgE55vemfFIxDKNocDPTl44IRnRWu0x/s320/bethcoming4892.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_Y8IRHoLNuLAC9TlF0_p8tguGkAr-SF4tMm7HXNsk4_2KcvQge0PPN7iGBjyeuSneyhnzbn13ASxWsr0uwAPWavKcK6aFIHJLIS4ZHia848e3kgE55vemfFIxDKNocDPTl44IRnRWu0x/s800/bethcoming4892.jpg", "comment_count": 0 }, { "title": "the jambi", "url": "https://cocktailvirgin.blogspot.com/2019/10/the-jambi.html", "published": "2019-10-14T08:00:00.001-04:00", "updated": "2025-08-08T12:02:29.369-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jack Fetterman", "source": "PKNY", "year": 2013 }, "categories": [ "bitters (Angostura)", "cognac", "grenadine", "lime juice", "maraschino", "rum (white)", "simple syrup (cinnamon)", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Rhum Agricole (Uruapan Charanda Blanco)", "1 oz Cognac (Camus VS)", "1 oz Apricot Nectar", "3/4 oz Lime Juice", "3/4 oz Jambi Juice (equal parts (1/4 oz each) Ginger Syrup, Cinnamon Syrup, and Grenadine)", "2 dash Maraschino Liqueur (1/8 oz Luxardo)", "2 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Tiki mug, and fill with crushed ice. Garnish with a cherry (mint sprigs) and float Wray & Nephew Overproof White Rum (1/4 oz).", "body_text": "1 1/2 oz Rhum Agricole (Uruapan Charanda Blanco)\n1 oz Cognac (Camus VS)\n1 oz Apricot Nectar\n3/4 oz Lime Juice\n3/4 oz Jambi Juice (equal parts (1/4 oz each) Ginger Syrup, Cinnamon Syrup, and Grenadine)\n2 dash Maraschino Liqueur (1/8 oz Luxardo)\n2 dash Angostura Bitters\nWhip shake, pour into a Tiki mug, and fill with crushed ice. Garnish with a cherry (mint sprigs) and float Wray & Nephew Overproof White Rum (1/4 oz).\nAfter having enjoyed the Honolulu Zombie a few nights ago, I returned to David Montgomery's\nZombie Horde\nfor another tropical libation two Mondays ago. There, I latched onto the Jambi concocted by Jack Fetterman at Manhattan's now defunct PKNY in 2013. The concept was Jack's Indonesian-inspired Zombie riff, and he named it after a province and city in Sumatra. The most curious element in the mix was the ginger syrup which I later realized appears in Zombie riffs like the\nWinchester\nand\nZombie Slow Dance\n. Of course, the apricot element in Zombies has been around since\n1941\n.\nThe Jambi met the nose with a rum funk and mint bouquet. Next, lime and apricot on the sip stumbled into grassy rum, Cognac richness, nutty Maraschino, and ginger flavors on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxAmiE9wvRQjakh_LKmTBSBW37bdOOrOGqCZD5LoP2c6yPBlB2QXzudYxBbTV2EA_3q36FXVzqxDY_fEBr3dYRD9sx9w9tRR7Kmr-HJ5QirQ0b-w_4NXp3x4QCf9AfMfrFmsad2rYa4Wf/s320/jambi4895.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxAmiE9wvRQjakh_LKmTBSBW37bdOOrOGqCZD5LoP2c6yPBlB2QXzudYxBbTV2EA_3q36FXVzqxDY_fEBr3dYRD9sx9w9tRR7Kmr-HJ5QirQ0b-w_4NXp3x4QCf9AfMfrFmsad2rYa4Wf/s800/jambi4895.jpg", "comment_count": 0 }, { "title": "probitas swizzle", "url": "https://cocktailvirgin.blogspot.com/2019/10/probitas-swizzle.html", "published": "2019-10-15T08:00:00.000-04:00", "updated": "2019-11-26T12:09:43.740-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "shoreleave" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jace Sheehan", "source": "Shore Leave", "year": null }, "categories": [ "#shoreleave", "absinthe", "bitters (Angostura)", "creme de peche", "lime juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Probitas Rum", "1 oz Lime Juice", "1 oz Mathilde Crème de Peche", "1/2 oz Cinnamon Syrup", "2 dash Absinthe", "2 dash Angostura Bitters" ], "instructions": null, "body_text": "2 oz Probitas Rum\n1 oz Lime Juice\n1 oz Mathilde Crème de Peche\n1/2 oz Cinnamon Syrup\n2 dash Absinthe\n2 dash Angostura Bitters\nFlash blend with crushed ice, pour into a tall glass, and fill with crushed ice. Garnish with a pineapple leaf, orchid, and smoldering cinnamon stick.\nTwo Tuesdays ago, the Boston chapter of the USBG hosted Richard Seale of Four Square Distillery in Barbados with a talk entitled \"A Conversation about Rum.\" Before Richard spoke at Shore Leave (a/k/a the Rum Dungeon), bartender Jace Sheehan was making drinks with Four Square's new Probitas Rum. As Richard described later, Probitas is actually a collaboration between Four Square and Hampden Distillery in Jamaica; this 94 proof rum is a combination of 2 year old pot and unaged column still spirit from Barbados and unaged pot still from Jamaica. During the talk, Richard described how the goal was to make a flavorful white rum and to bring back the concept of a rum blend being made in the Caribbean opposed to Europe, America, or elsewhere. Richard had wanted this to be an unaged product, but he felt that his pot still rum tasted better with a little aging. Thus, the end result is not purely a white rum for it has a slight yellow tint to it due to the two years that the pot still Barbados element mellowed in used oak casks.\nThe drink that I requested from Jace was the Probitas Swizzle which lured me in with its fancy garnish (the other two offerings were served in cocktail coupes). Here, the cinnamon smoke greeted the senses before a lime-driven sip. Next, the funky rum on the swallow transitioned into a peach-cinnamon combination that worked as well as the apricot-cinnamon one did in the\nSouthern Belle\nand\nTransatlantic Orbit\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQDovhJa_U2S0rPWh2IhPePM0zvd9n6PHuVIMbT_BpuxVXd1kZqXxOA83TpC9xywLXIU0bDNRzmaPR_HvNncpHDnOsAoMO6kKEQXr1vQIy68mvAmofRrbYS4N24xPEe7ou8hbp_nTrQBz/s320/shoreleave0660.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQDovhJa_U2S0rPWh2IhPePM0zvd9n6PHuVIMbT_BpuxVXd1kZqXxOA83TpC9xywLXIU0bDNRzmaPR_HvNncpHDnOsAoMO6kKEQXr1vQIy68mvAmofRrbYS4N24xPEe7ou8hbp_nTrQBz/s800/shoreleave0660.jpg", "comment_count": 0 }, { "title": "peachy keen", "url": "https://cocktailvirgin.blogspot.com/2019/10/peachy-keen.html", "published": "2019-10-16T08:00:00.000-04:00", "updated": "2019-10-16T08:00:08.593-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "hawthorne" ], "serving_style": null, "glassware": null, "technique": "dry shake", "attribution": null, "categories": [ "#hawthorne", "*spiritsreview", "bitters (Angostura)", "creme de peche", "honey", "lemon juice", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Bruichladdich Port Charlotte 10 Year Scotch", "3/4 oz Lemon Juice", "3/4 oz Giffard Crème de Peche", "1/4 oz Cinnamon Syrup", "1/4 oz Honey Syrup" ], "instructions": "Dry shake, pour into a double old fashioned, fill with crushed ice, and garnish with dashes Angostura Bitters, mint sprigs, and a peach slice.", "body_text": "1 1/2 oz Bruichladdich Port Charlotte 10 Year Scotch\n3/4 oz Lemon Juice\n3/4 oz Giffard Crème de Peche\n1/4 oz Cinnamon Syrup\n1/4 oz Honey Syrup\nDry shake, pour into a double old fashioned, fill with crushed ice, and garnish with dashes Angostura Bitters, mint sprigs, and a peach slice.\nTwo Wednesdays ago, I ventured down to the Hawthorne to hear Bruichladdich's head distiller Adam Hannett present a talk entitled \"Experience Octomore.\" Adam spoke about how the site in Islay was a purpose-built distillery founded in 1881 opposed to a farm-based one, and this distillery produced single malts for blends until it was mothballed in 1994. A group of whisky industry professionals had a vision of exploring the local terroir and striving for quality over quantity, and they were able to acquire the site from Jim Beam. The goal for Bruichladdich was to feature both unpeated and peated whiskies as well as to make parallel whiskies from barley sourced from local Islay barley farms as well as bulk barley sourced from the whole of Scotland. The conditions in Islay are tougher to grow barley, but the end result is more flavorful despite the lower yield of fermentable sugars by weight and the higher cost to grow the crops. With their Octomore product, they asked their malt company for a large shipment of peated malt that would be used as the only barley source. The malt company was concerned that there would be no consistency since the result varies by season and by batch; normally the level of peat smoke phenols is modulated by diluting it with unpeated malt. With this approach, Octomore became the world's most smoky Scotch through keeping the proof near cask strength, skipping chill filtration, and leaving out unpeated malt. What we got to taste were three variations of this 10th season of Octomore with my favorites being tied between 10.3 using local farmer James Brown's barley and aging for 6 years in first filled American whiskey casks and 10.4 using Scottish barley and aging for only 3 years in virgin French limousine oak casks. Indeed, 10.3 highlighted the beauty of the barley grown in tougher conditions on a single estate, and 10.4 had loads of dried fruit such as date and fig notes from the new French barrel.\nBefore Adam spoke, Hawthorne bartender Rob Ficks was making drinks from a small menu utilizing some of Bruichladdich's other offerings. The one I selected was the Peachy Keen subtitled \"and I won't forget.\" Here, the Port Charlotte whisky's peat mingled with the mint on the nose. Next, the sip was an elegant malt, peach, and lemon combination, and the swallow hit the palate with peat smoke and peach flavors with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmQabfsuSgWv8aDYLhpTGatGDAgFNSU9412ClUUd7sCDHGNJ33P3Cc6JM2kaDm2NvYEIyZ37cXxfqMksGKtJMktJGr6VHVaVVOfp-9FSvvC006cqvW9LmfXjKsOZ35XHpMMggvivVBwu3/s320/peachykeen3767.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmQabfsuSgWv8aDYLhpTGatGDAgFNSU9412ClUUd7sCDHGNJ33P3Cc6JM2kaDm2NvYEIyZ37cXxfqMksGKtJMktJGr6VHVaVVOfp-9FSvvC006cqvW9LmfXjKsOZ35XHpMMggvivVBwu3/s800/peachykeen3767.jpg", "comment_count": 0 }, { "title": "carioca zombie", "url": "https://cocktailvirgin.blogspot.com/2019/10/carioca-zombie.html", "published": "2019-10-17T08:00:00.000-04:00", "updated": "2019-10-17T08:00:05.032-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Rum Carioca's \"Drink Recipe & Toast Book\"", "year": 1942 }, "categories": [ "apricot liqueur", "lime juice", "pineapple juice", "rum", "rum (white)", "soda", "sugar" ], "ingredients": [ "1 oz Heavy Bodied Carioca Rum (Old Ipswich Tavern Style)", "2 oz Gold Label Carioca Rum (Flor de Caña 4 Year Gold)", "1 oz White Carioca Rum (Uruapan Charanda Blanco)", "3/4 oz Pineapple Juice", "3/4 oz Papaya Nectar" ], "instructions": "Shake with crushed ice, pour into a Zombie glass with 3 oz soda water, and float a dash of Carioca 151 Proof Rum (1/4 oz DonQ 151). Garnish with a mint sprig and on a pick: a pineapple square, red cherry, and green cherry (omit fruit garnish).", "body_text": "1 oz Heavy Bodied Carioca Rum (Old Ipswich Tavern Style)\n2 oz Gold Label Carioca Rum (Flor de Caña 4 Year Gold)\n1 oz White Carioca Rum (Uruapan Charanda Blanco)\n3/4 oz Pineapple Juice\n3/4 oz Papaya Nectar\nJuice 1 Lime (3/4 oz)\n1 tsp Sugar (1/4 oz Simple Syrup)\n1/2 oz Apricot Liqueur (Combier)\nShake with crushed ice, pour into a Zombie glass with 3 oz soda water, and float a dash of Carioca 151 Proof Rum (1/4 oz DonQ 151). Garnish with a mint sprig and on a pick: a pineapple square, red cherry, and green cherry (omit fruit garnish).\nTwo Thursdays ago, I returned to David Montgomery's\nZombie Horde\nbook after having bought papaya nectar to make a drink. I had a bookmark to the page with the Black Magic calling for the papaya, but when I opened the book, I looked at the opposite page and spotted the Carioca Zombie with the same ingredient. After I started building the Carioca Zombie, I had realized my misstep, and I decided to make that one the following evening. Rum Carioca is a spirits brand that sells a wide variety of styles of rum from light Puerto Rican to funky agricoles, and this recipe was found in Rum Carioca's \"Drink Recipe & Toast Book\" published in San Juan, Puerto Rico, in 1942. The recipe itself reminded me of a\nLeilani Volcano\nwith apricot liqueur and a more complex and hefty rum build.\nOnce prepared, the Carioca Zombie intercepted the nose with mint, rum and papaya aromas. Next, a carbonated lime and papaya sip was chased by rum, pineapple, and apricot flavors on the swallow. The soda water here helped to lighten the drink especially by significantly lowering the proof.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a_UQ1aKRHrpR4GskWQAV71uSrnfxj2WCK0Aos_cpYKGI1Z5N7ml_L9kmCnBB4xLJhrN5J3uZ4DTc_vbR9afe0O_9WRq4jCMe7Xo-C6nkjzliPF0VjRET4JaNS_H1i1C_IeKUbxNdncxg/s320/cariocazombie4900.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a_UQ1aKRHrpR4GskWQAV71uSrnfxj2WCK0Aos_cpYKGI1Z5N7ml_L9kmCnBB4xLJhrN5J3uZ4DTc_vbR9afe0O_9WRq4jCMe7Xo-C6nkjzliPF0VjRET4JaNS_H1i1C_IeKUbxNdncxg/s800/cariocazombie4900.jpg", "comment_count": 0 }, { "title": "black magic", "url": "https://cocktailvirgin.blogspot.com/2019/10/black-magic_18.html", "published": "2019-10-18T08:00:00.000-04:00", "updated": "2020-02-22T19:12:10.888-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Village Vanguard", "year": 1941 }, "categories": [ "cognac", "creme de menthe", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Dark Jamaican Rum (1 1/4 oz Coruba + 1/4 oz Smith & Cross)", "1/2 oz Cognac (Camus VS)", "1 tsp White Crème de Menthe (Tempus Fugit)", "1/2 oz Lime Juice", "1/2 oz Papaya Nectar" ], "instructions": "Shake with ice, strain into a tall glass (Tiki mug), and fill with crushed ice. Garnish with a pineapple chunk (chocolate mint sprigs).", "body_text": "1 1/2 oz Dark Jamaican Rum (1 1/4 oz Coruba + 1/4 oz Smith & Cross)\n1/2 oz Cognac (Camus VS)\n1 tsp White Crème de Menthe (Tempus Fugit)\n1/2 oz Lime Juice\n1/2 oz Papaya Nectar\nShake with ice, strain into a tall glass (Tiki mug), and fill with crushed ice. Garnish with a pineapple chunk (chocolate mint sprigs).\nTwo Fridays ago, I ventured back to the\nZombie Horde\nbook to make the other papaya nectar-containing drink, the Black Magic. This was not the better known coffee-tinged\none\nfrom the Mai-Kai but an earlier one from the Village Vanguard jazz club in Manhattan. The recipe itself dates back to 1941 when it was published in the\nNew York Daily News\n(which pre-dates the Mai-Kai opening in 1952). Their Zombie riff is noteworthy for it was perhaps the earliest to contain crème de menthe. Once prepared, the Black Magic greeted the nose with a caramel, rum funk, and herbal bouquet under the chocolate mint garnish's aroma. Next, lime, caramel, and papaya notes on the sip transformed into funky rum and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizE6g6xC49_ZdTGORZn80AMywMXfrTaxvtWfWQhqmXMymlAgrAMsov8QbQNwF1lEmtsVtfNIwSI7iR87s0XISz2mW2k2oEpDiQJBHmraUzO_am9tVcnynoj4SSwf1IclsZfnGMH4Wj7ogm/s320/blackmagic4902.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizE6g6xC49_ZdTGORZn80AMywMXfrTaxvtWfWQhqmXMymlAgrAMsov8QbQNwF1lEmtsVtfNIwSI7iR87s0XISz2mW2k2oEpDiQJBHmraUzO_am9tVcnynoj4SSwf1IclsZfnGMH4Wj7ogm/s800/blackmagic4902.jpg", "comment_count": 0 }, { "title": "enjoy the silence", "url": "https://cocktailvirgin.blogspot.com/2019/10/enjoy-silence.html", "published": "2019-10-19T13:26:00.000-04:00", "updated": "2019-10-19T13:26:17.169-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "apricot liqueur", "bitters (orange)", "gin", "simple syrup (cinnamon)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "1/2 oz Apple Brandy (Laird's Bonded)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/8 oz Apricot Liqueur (Combier)", "1/8 oz Cinnamon Syrup", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n1/2 oz Apple Brandy (Laird's Bonded)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/8 oz Apricot Liqueur (Combier)\n1/8 oz Cinnamon Syrup\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter I returned home from my work shift two weeks ago, I was in the mood for a straight spirits drink but I was too tired to find one in the literature. Therefore, I got inspired by the apricot liqueur-cinnamon syrup combination and decided to fit that in my Martini riff structure that I utilized in the\nDiamond Queen\nand\nPreston-Baker\n. With apple brandy as the minor spirit, the combination became an elegant autumnal tipple. While tasting the result, my\nPandora\nradio station was playing Depeche Mode's \"Enjoy the Silence\" song, and the name stuck. In the glass, the Enjoy the Silence awakened the senses with orange, apple, and a hint of apricot on the nose. Next, an orchard fruit sip led into juniper, apple, apricot, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZVyxpa42SgFFpqekV9hk4xga4EIt535f3UBelPgzlKeDnXhNEeE7EAoQXxKkHhwiIOhCPFdXYflXK0TJcaOEN_bkkqArXJ5Zr1BjEGEIHICUERv4f-3bNNjr3wCdEDI74fXuxJp7O9xK/s320/enjoythesilence4906.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZVyxpa42SgFFpqekV9hk4xga4EIt535f3UBelPgzlKeDnXhNEeE7EAoQXxKkHhwiIOhCPFdXYflXK0TJcaOEN_bkkqArXJ5Zr1BjEGEIHICUERv4f-3bNNjr3wCdEDI74fXuxJp7O9xK/s800/enjoythesilence4906.jpg", "comment_count": 0 }, { "title": "fancy rye", "url": "https://cocktailvirgin.blogspot.com/2019/10/fancy-rye.html", "published": "2019-10-20T08:00:00.000-04:00", "updated": "2019-10-20T08:00:05.820-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (Angostura)", "cointreau", "orgeat", "whiskey (Rye)" ], "ingredients": [ "3/4 Rye Whiskey (2 oz Sazerac)", "1/4 Cointreau (1/4 oz)", "1 dash Orgeat (1/4 oz)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "3/4 Rye Whiskey (2 oz Sazerac)\n1/4 Cointreau (1/4 oz)\n1 dash Orgeat (1/4 oz)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Sundays ago, it was time to cap off the weekend with a final cocktail, so I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\n. There, I spotted the Fancy Rye cocktail that had the requisite orange liqueur to fit into Jerry Thomas' 1862\nFancy Cocktail\nformula albeit with more than the usual dash or two. I toned down the Cointreau and made it equal to the other sweetener, namely orgeat; moreover, the orgeat in an Old Fashioned cocktail format reminded me of a\nJapanese Cocktail\n. Once prepared, the Fancy Rye greeted the nose with an orange oil and whiskey aroma. Next, a creamy malt sip slid into rye, nutty, and orange flavors on the swallow with a clove and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoF6VLq5EFBzGvXh7MozJJoVjiX966KtKxzzPM4HF4CTbMwgUlx-lHw5MrSGMzgX8SQwYyADhA6VrdTujqcNDM4fW5m0wkpsAe6iT5pT-iaunXljv99pV8IT8xTAqwIYVL5pjRhTMrdsi/s320/fancyrye4910.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoF6VLq5EFBzGvXh7MozJJoVjiX966KtKxzzPM4HF4CTbMwgUlx-lHw5MrSGMzgX8SQwYyADhA6VrdTujqcNDM4fW5m0wkpsAe6iT5pT-iaunXljv99pV8IT8xTAqwIYVL5pjRhTMrdsi/s800/fancyrye4910.jpg", "comment_count": 0 }, { "title": "[lion's tooth]", "url": "https://cocktailvirgin.blogspot.com/2019/10/lions-tooth.html", "published": "2019-10-21T08:00:00.000-04:00", "updated": "2019-10-21T08:00:09.181-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "wine glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "chartreuse (yellow)", "lemon juice", "sherry", "suze" ], "ingredients": [ "1 1/2 oz Manzanilla Sherry (Lustau)", "1/2 oz Yellow Chartreuse", "1/2 oz Aveze Gentian Liqueur", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a wine glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Manzanilla Sherry (Lustau)\n1/2 oz Yellow Chartreuse\n1/2 oz Aveze Gentian Liqueur\n1/2 oz Lemon Juice\nShake with ice, strain into a wine glass, and garnish with a lemon twist.\nTwo Mondays ago, in between a late afternoon Redbreast Whiskey tasting and the Fernet Branca Games at night, I met up with Andrea at Estragon in the Southend for dinner. For a drink, I perused bartender Sahil Mehta's drink notebook and spotted an unnamed sherry recipe that seemed perfect. The end result had an earthy and floral aspect that when combined with the yellow color made me think of dandelions; therefore, I dubbed this one the Lion's Tooth after the literal translation of the Spanish word for said flower. In the glass, the Lion's Tooth proffered lemon, earthy, and floral aromas that were accentuated by the wine glass' shape. Next, a dry lemon and white wine sip blossomed into a bright herbal and earthy sherry-gentian swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBmRvNbua28UpIEJ3Ak21yn0ayCGY32fIOry_H6ne5TOmqex__6084xKsIej0t5m4xHwg-_hhXpQDjY0FGw82GtcVehgFu1BKynlQPpHGc3frbAO5rd_vK9uYSGnBQJkIy-sPPcjYQCXo/s320/lionstooth4912.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBmRvNbua28UpIEJ3Ak21yn0ayCGY32fIOry_H6ne5TOmqex__6084xKsIej0t5m4xHwg-_hhXpQDjY0FGw82GtcVehgFu1BKynlQPpHGc3frbAO5rd_vK9uYSGnBQJkIy-sPPcjYQCXo/s800/lionstooth4912.jpg", "comment_count": 0 }, { "title": "tombstone", "url": "https://cocktailvirgin.blogspot.com/2019/10/tombstone.html", "published": "2019-10-22T08:00:00.000-04:00", "updated": "2019-10-22T08:00:10.809-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Barnotes", "year": 2014 }, "categories": [ "absinthe", "gin", "mezcal", "scotch", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Tamsworth)", "1/2 oz Mezcal (Fidencio)", "1 oz Dry Vermouth (Noilly Prat)", "1 tsp Islay Scotch (Caol Ila 12 year)" ], "instructions": "Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (St. George), and garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Tamsworth)\n1/2 oz Mezcal (Fidencio)\n1 oz Dry Vermouth (Noilly Prat)\n1 tsp Islay Scotch (Caol Ila 12 year)\nStir with ice, strain into a cocktail glass pre-rinsed with absinthe (St. George), and garnish with a lemon twist.\nFor a drink after my bar shift two Tuesdays ago, I was in the mood for something straight spirits. My search led me to the\nBarnotes\napp where I spotted Rafa Garcia Febles' Tombstone that was his circa 2014 \"grittier Obituary Cocktail.\" The Obituary Cocktail was created at LaFitte's Blacksmith Shop in New Orleans as a Martini riff containing gin, dry vermouth, and absinthe. Here, the spirit was split with a duo of smokier elements, namely mezcal and Scotch. After stirring and straining, the Tombstone welcomed the senses with a lemon, smoke, floral, and anise aroma. Next, a crisp white grape sip shot into a botanical-driven swallow that was interlaced with vegetal-plastic and smoke notes and finished in a savory fashion.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMSss-5nvQ8yFYqan-KjTVedIXHqSz32PChPUnNiUkwI1KAjpCwwAf2up1YdH3wOC_w4-z_aXpXi9nuIhfBwtncg78Te2EYi2H9Ph8FRwO90ZokCJhyXDPy7auePSgSgsXKbOW1UIUsWk/s320/tombstone4915.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMSss-5nvQ8yFYqan-KjTVedIXHqSz32PChPUnNiUkwI1KAjpCwwAf2up1YdH3wOC_w4-z_aXpXi9nuIhfBwtncg78Te2EYi2H9Ph8FRwO90ZokCJhyXDPy7auePSgSgsXKbOW1UIUsWk/s800/tombstone4915.jpg", "comment_count": 0 }, { "title": "quetzal", "url": "https://cocktailvirgin.blogspot.com/2019/10/quetzal.html", "published": "2019-10-23T08:00:00.000-04:00", "updated": "2020-08-18T17:26:39.373-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "labrasa" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "La Brasa", "year": null }, "categories": [ "#labrasa", "*original", "bitters (Peychaud's)", "campari", "grapefruit juice", "lime juice", "mezcal", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Grapefruit Juice", "1/2 oz Lime Juice", "3/8 oz Cinnamon Syrup", "3/8 oz Campari", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist (or lime wheel).", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Grapefruit Juice\n1/2 oz Lime Juice\n3/8 oz Cinnamon Syrup\n3/8 oz Campari\n1 dash Peychaud's Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist (or lime wheel).\nRecently, I was tasked at work to develop a mezcal Paloma riff served in a coupe for the new menu at La Brasa, so two Wednesdays ago, I decided to tinker. I latched onto the idea of the Tiki staple Don's Mix of grapefruit and cinnamon and then considered how well cinnamon and Campari pair such as in the\nRum Firewalker\n. The end result was tasty, but it felt like a touch of bitters would give the profile a lot more depth; my instinct was to go to absinthe but I opted for Peychaud's Bitters instead. For a name, I went with the idea of the\nPaloma\ntranslating to\ndove\n, and I went with another indigenous Mexican bird: the Quetzal. The Quetzal has been long admired for its beauty and the bird was sacred to the Mayans and Aztecs.\nThe Quetzal flew to the nose with a smoke, grapefruit, and cinnamon aroma. Next, a grapefruit and lime sip gave way to a smoky mezcal and bitter herbal swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHyWruE9sW7Hmg9znxJwX7B9Lwbx1Ca_DTOX6E4mMQj9QgJmZllPOWyU_HOKDOKzQlWMC69bUSlsB12fcXjPk8Gi_M0DCvYblAhyphenhyphenoGnaqU8mn4XCjzakMlVbEbp7l9fxhOkPa0Zza1FjA/s320/quetzal4917.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHyWruE9sW7Hmg9znxJwX7B9Lwbx1Ca_DTOX6E4mMQj9QgJmZllPOWyU_HOKDOKzQlWMC69bUSlsB12fcXjPk8Gi_M0DCvYblAhyphenhyphenoGnaqU8mn4XCjzakMlVbEbp7l9fxhOkPa0Zza1FjA/s800/quetzal4917.jpg", "comment_count": 0 }, { "title": "up in smoke", "url": "https://cocktailvirgin.blogspot.com/2019/10/up-in-smoke.html", "published": "2019-10-24T08:00:00.000-04:00", "updated": "2019-10-24T08:00:04.407-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "becherovka", "bitters (Angostura)", "bitters (aromatic)", "chartreuse (yellow)", "whiskey" ], "ingredients": [ "2 oz Teeling Small Batch Irish Whiskey", "1/4 oz Yellow Chartreuse", "1/4 oz Becherovka", "2 dash House \"Smoke & Oak Bitters\" (*)" ], "instructions": "Stir with ice, strain into a rocks glass that had been smoked (torched cedar wood with the glass put over it), and add a Phoenix (or other large) ice cube.", "body_text": "2 oz Teeling Small Batch Irish Whiskey\n1/4 oz Yellow Chartreuse\n1/4 oz Becherovka\n2 dash House \"Smoke & Oak Bitters\" (*)\nStir with ice, strain into a rocks glass that had been smoked (torched cedar wood with the glass put over it), and add a Phoenix (or other large) ice cube.\n(*) A combination of 18-21 Havana & Hyde Bitters, house barrel-aged Angostura Bitters, and Owl & Whale Sea Smoke Bitters).\nTwo Thursdays ago, I was invited to a Teeling Irish Whiskey event at Backbar to hear distiller Alex Chasko speak about the rebirth of distillation in Dublin. Before the talk began, the Backbar bartenders were executing a small menu of Teeling Whiskey drinks, and it was recommended that I start with the Up in Smoke. Bar owner Sam Treadway explained not only the house bitters, but the reason why the menu read cinnamon syrup instead of Becherovka; they had originally planned this drink with the single malt which worked better with that syrup, but they were not allotted bottles to make cocktails and thus switched to the Czech liqueur. The phoenix ice cube as the centerpiece of the drink represents the Teeling crest on the bottle which represents how the Teeling family's whiskey legacy died out with the decline of distillation in Ireland and was recently reborn.\nThe Up in Smoke lived up to its name with a wood smoke aroma that wafted over soft whiskey notes. Next, a malty sip rose to a whiskey and herbal-flavored swallow and a cinnamon finish. While the drink subtitle on the menu was \"A modern take on the classic Irish whiskey drink\nThe Tipperary\n,\" the Up in Smoke drank more like a lightly herbal Old Fashioned.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdjPpo5CAz_ndOyvKDHfgQEBqvXRxRcGLgLE4yTvb8KnCw0PuwPM16wG4QLvZTLW5V-QcwfaHkEQg5WiCQWkMZCPBHngJD4AANt4YnhgIi01kJxGCDRXnL26KIF_ihyQwT3VE1-MpCGh4/s320/upinsmoke4918.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdjPpo5CAz_ndOyvKDHfgQEBqvXRxRcGLgLE4yTvb8KnCw0PuwPM16wG4QLvZTLW5V-QcwfaHkEQg5WiCQWkMZCPBHngJD4AANt4YnhgIi01kJxGCDRXnL26KIF_ihyQwT3VE1-MpCGh4/s800/upinsmoke4918.jpg", "comment_count": 0 }, { "title": "teeling tiki break", "url": "https://cocktailvirgin.blogspot.com/2019/10/teeling-tiki-break.html", "published": "2019-10-25T08:00:00.000-04:00", "updated": "2019-10-25T08:00:03.536-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "creme de banane", "kahlua", "lime juice", "whiskey" ], "ingredients": [ "2 oz Teeling Small Batch Irish Whiskey", "1 oz House Coffee Cordial (*)", "1/2 oz Lime Juice", "1/2 oz Giffard Crème de Banane" ], "instructions": "Shake with ice, pour into a Tiki mug, and fill with crushed ice. Garnish with a lime wheel, a fresh banana slice, and grated coffee bean.", "body_text": "2 oz Teeling Small Batch Irish Whiskey\n1 oz House Coffee Cordial (*)\n1/2 oz Lime Juice\n1/2 oz Giffard Crème de Banane\nShake with ice, pour into a Tiki mug, and fill with crushed ice. Garnish with a lime wheel, a fresh banana slice, and grated coffee bean.\n(*) The drink was not sweet so perhaps a low sugar coffee liqueur like Copper & Kings Distillare Café or a 3/4 oz cold brew coffee + 1/4 oz simple or rich simple syrup combination (or 2/3 oz cold brew coffee + 1/3 oz Kahlua or similar).\nWhile we were drinking the Up in Smoke at the Teeling Irish Whiskey event at Backbar, Andrea was curious about the Tiki drink on the menu especially after spying the finished product when others ordered it. So after distiller Alex Chasko spoke, the Backbar bartenders started serving again, and I requested the Teeling Tiki Break. Once prepared, the Irish-tropical libation met the nose with banana and coffee aromas. Next, lime and roast notes on the sip stepped back into Irish whiskey, banana, and coffee flavors on the swallow. No great surprises here given the ingredient list, but it was quite a delight to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaa6M3V7HgjKrNxCZJ_ssbZNejqWOM9uVwtI5KkjRgVetx4efK3pKZI0i4sL9ud0igUNGwEmbnchRE4kI24RIM-wpAOOauTpcZJCtG9Hi-JiRD25UCiXZO4ngXKTuEiwZGv2KQ5ahGyT-/s320/tikibreak4921.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaa6M3V7HgjKrNxCZJ_ssbZNejqWOM9uVwtI5KkjRgVetx4efK3pKZI0i4sL9ud0igUNGwEmbnchRE4kI24RIM-wpAOOauTpcZJCtG9Hi-JiRD25UCiXZO4ngXKTuEiwZGv2KQ5ahGyT-/s800/tikibreak4921.jpg", "comment_count": 0 }, { "title": "new rider", "url": "https://cocktailvirgin.blogspot.com/2019/10/new-rider.html", "published": "2019-10-25T10:00:00.001-04:00", "updated": "2025-08-08T12:02:12.458-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Christa Manalo", "source": "Rucola", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "maraschino", "simple syrup (ginger)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Lemon Juice", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Ginger Syrup", "3 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a sage leaf.", "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Lemon Juice\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Ginger Syrup\n3 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a sage leaf.\nFor an after dinner cocktail two Fridays ago, I turned to Carey Jones'\nBrooklyn Bartender\n. There, I spotted Christa Manalo's New Rider that she crafted at Rucola. Once prepared, the New Rider offered up a clove, allspice, and sage bouquet to the nose. Next, a lemon-driven sip transitioned into a rye, ginger, and nutty cherry swallow with a ginger and spice finish. Overall, the ginger and Maraschino combination proved to be a quite intriguing duo as it had been in the\nOne for Jimmy\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSHz2auNtmctg90mbopxgW9Iz3O0vrlJJmLbs852lrxDZkAe3thGD5CtMrAmqNIxvyELmGtB9Md8Vw6PTOEFYvS17ybUcUxc85NzTEqxg8cV69lTz9n9fOIIy_C0gr9W_DbIidQX4hP7t/s320/newrider4923.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSHz2auNtmctg90mbopxgW9Iz3O0vrlJJmLbs852lrxDZkAe3thGD5CtMrAmqNIxvyELmGtB9Md8Vw6PTOEFYvS17ybUcUxc85NzTEqxg8cV69lTz9n9fOIIy_C0gr9W_DbIidQX4hP7t/s800/newrider4923.jpg", "comment_count": 0 }, { "title": "machine gun etiquette", "url": "https://cocktailvirgin.blogspot.com/2019/10/machine-gun-etiquette.html", "published": "2019-10-26T08:00:00.000-04:00", "updated": "2019-10-26T08:00:00.450-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "apricot liqueur", "bitters (Peychaud's)", "cynar", "scotch", "sherry" ], "ingredients": [ "3/4 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Apple Brandy (Laird's Bonded)", "3/4 oz Fino Sherry (Lustau)", "3/4 oz Cynar", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe or double old fashioned glass pre-rinsed with apricot liqueur (Combier), and garnish with an orange twist. Leaving some of the excess rinse in the glass would do no harm here.", "body_text": "3/4 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Apple Brandy (Laird's Bonded)\n3/4 oz Fino Sherry (Lustau)\n3/4 oz Cynar\n1 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe or double old fashioned glass pre-rinsed with apricot liqueur (Combier), and garnish with an orange twist. Leaving some of the excess rinse in the glass would do no harm here.\nOn my walk home from work two Saturdays ago, I was enjoying the Autumn evening and thought about the Fall-inspired combination of Scotch and apple brandy. I then considered how well each pair with Cynar, and the Cynar made me think of the pairing with apricot liqueur in the\nEnjoy the Silence\nand other drinks like the\nOne One Thousand\n. The Cynar also made me think of the\nRemember the Alimony\n, and the idea quickly came together. Finally, I added a dash of Peychaud's upon straw tasting the combination since it needed a little extra depth.\nFor a name, I dubbed this one the Machine Gun Etiquette after a song by The Damned perhaps due to the smoky element or as an alternative to alimony payments. Once prepared, this drink aimed orange, apricot, and peat smoke aromas at the nose. Next, caramel and malt on the sip shot into Scotch, apple, and herbal flavors on the swallow with a crisp apricot and anise finish. Overall, the stronger flavors of Scotch and apple brandy as compared to gin shifted the Remember the Alimony's balance in a new direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55OySMMF7o7UtL9MARpuDYTzrxPxKjWUhVHMcWzVtgzVfu5mDtJhh1f87Hzg5kLwVByoOVU9-JozFwl_-7C0QGnLQ_rCFjl2IcnGOJ8GhnAaAMfGesCh4vLc2eScVim-4WBiHbXKt_W8c/s320/machinegunetiquette4926.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55OySMMF7o7UtL9MARpuDYTzrxPxKjWUhVHMcWzVtgzVfu5mDtJhh1f87Hzg5kLwVByoOVU9-JozFwl_-7C0QGnLQ_rCFjl2IcnGOJ8GhnAaAMfGesCh4vLc2eScVim-4WBiHbXKt_W8c/s800/machinegunetiquette4926.jpg", "comment_count": 0 }, { "title": "maiden voyage", "url": "https://cocktailvirgin.blogspot.com/2019/10/maiden-voyage.html", "published": "2019-10-27T08:00:00.001-04:00", "updated": "2020-10-15T11:01:35.170-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "becherovka", "calvados", "curacao", "gin", "lime juice", "pineapple juice", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Barrel-Aged Gin (Bluecoat Aged)", "3/4 oz Calvados (Boulard VSOP)", "1/4 oz Becherovka", "1/2 oz Curaçao (Pierre Ferrand)", "1/2 oz Vanilla Syrup", "1 oz Pineapple Juice", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a snifter glass (Tiki mug), and fill with crushed ice. Garnish with a scored lime shell (nasturtium flower) and a toasted cinnamon stick.", "body_text": "1 1/2 oz Barrel-Aged Gin (Bluecoat Aged)\n3/4 oz Calvados (Boulard VSOP)\n1/4 oz Becherovka\n1/2 oz Curaçao (Pierre Ferrand)\n1/2 oz Vanilla Syrup\n1 oz Pineapple Juice\n3/4 oz Lime Juice\nShake with ice, strain into a snifter glass (Tiki mug), and fill with crushed ice. Garnish with a scored lime shell (nasturtium flower) and a toasted cinnamon stick.\nI was feeling the need for a tropical drink two Sundays ago, so I turned to Shannon Mustipher's\nTiki: Modern Tropical Cocktails\nbook. There, I latched on to the Maiden Voyage that was her recipe inspired by elements of the Mai Tai and the Fog Cutter. Once prepared, the Maiden Voyage launched into peppery floral, cinnamon, apple, and orange aromas. Next, lime and orange notes on the sip sailed into juniper, orange, apple, cinnamon, vanilla, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeeUhjWRY-AcjBlYqdDZAoU2l0aHzF1Qi1acnMpOMZhXrifNf0OXUyw2DC5e-ofumsVu0jwRxUzqupgt0RiOJHX84yBpEAd1cNEZF-48oQG_ejK4OQwQF-4gcTi8TBXzsbDRtve_kynZj/s320/maidenvoyage4931.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeeUhjWRY-AcjBlYqdDZAoU2l0aHzF1Qi1acnMpOMZhXrifNf0OXUyw2DC5e-ofumsVu0jwRxUzqupgt0RiOJHX84yBpEAd1cNEZF-48oQG_ejK4OQwQF-4gcTi8TBXzsbDRtve_kynZj/s800/maidenvoyage4931.jpg", "comment_count": 0 }, { "title": "quarterback", "url": "https://cocktailvirgin.blogspot.com/2019/10/quarterback.html", "published": "2019-10-28T08:00:00.000-04:00", "updated": "2019-10-28T08:00:02.056-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "creme de violette", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 3/4 oz Old Overholt)", "1/3 Italian Vermouth (3/4 oz Martini Grand Lusso)", "1 dash Crème Yvette (1/4 oz)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "2/3 Rye Whiskey (1 3/4 oz Old Overholt)\n1/3 Italian Vermouth (3/4 oz Martini Grand Lusso)\n1 dash Crème Yvette (1/4 oz)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nAfter returning home late from work on Monday night, I turned to\nPioneers of Mixing at Elite Bars: 1903-1933\nfor a nightcap. In the American whiskey section, I spied the Quarterback that reminded me of a few drinks including the Brooklyn and\nCaboose\n. In the glass, the Quarterback hiked into a lemon and floral aroma with a red orchard fruit note that reminded me of sloe berries. Next, the Quarterback stepped back into a grape, cherry, and berry sip that handed off to a rye, bitter orange, and raspberry swallow with a vanilla-floral finish. Overall, the cocktail was a Manhattan torn between sweet and bitter fruit notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSkNamm1UWTBvbEtf3lwws0H8AzeDqpJ6Qvyq0rHuz52n7tGFfxanBAltXzemR_gffCwNg_THvKoWGCOm3H2jD5wldbfUjpYtPRg9m-nO-AiwRA3ui9sehlVjMqz1MjJ4rJerp6d4XTu0/s320/quarterback4934.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSkNamm1UWTBvbEtf3lwws0H8AzeDqpJ6Qvyq0rHuz52n7tGFfxanBAltXzemR_gffCwNg_THvKoWGCOm3H2jD5wldbfUjpYtPRg9m-nO-AiwRA3ui9sehlVjMqz1MjJ4rJerp6d4XTu0/s800/quarterback4934.jpg", "comment_count": 0 }, { "title": "topsy turvy", "url": "https://cocktailvirgin.blogspot.com/2019/10/topsy-turvy.html", "published": "2019-10-29T08:00:00.000-04:00", "updated": "2019-10-29T08:00:09.044-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Chilled Magazine", "year": null }, "categories": [ "bitters (mole)", "kahlua", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)", "1 oz Lock Stock & Barrel Rye (Rittenhouse Bonded)", "1 tsp Caffé Borghetti (Copper & Kings Destillare Café)", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "2 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)\n1 oz Lock Stock & Barrel Rye (Rittenhouse Bonded)\n1 tsp Caffé Borghetti (Copper & Kings Destillare Café)\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nTwo Tuesdays, I spotted an Inverse Manhattan riff in a recent\nChilled Magazine\narticle on rye whiskey drinks to mix this Fall. The recipe was called the Topsy Turvy by Jeremy Oertel of Donna in Brooklyn and Death & Co. in Manhattan, and his tweak on the Inverse Manhattan was to add coffee notes and switch the bitters to chocolate. Once prepared, the drink offered up orange notes and a hint of coffee to the nose. Next, a grape sip flipped into rye and coffee flavors on the swallow with a grape, roast, and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJpNjy-kMjViySrubQAUK51aCCHGqUSCUw1PM09ejL6yTS_ZmKVqBcOnbOk-4__hMIacynl-T30JVWLODtYvl6hYldIec-WFN31hTon6CK_ZTzLcrbfbzMwTNYsT5_63smakD6RT96ZaZ/s320/topsyturvy4937.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJpNjy-kMjViySrubQAUK51aCCHGqUSCUw1PM09ejL6yTS_ZmKVqBcOnbOk-4__hMIacynl-T30JVWLODtYvl6hYldIec-WFN31hTon6CK_ZTzLcrbfbzMwTNYsT5_63smakD6RT96ZaZ/s800/topsyturvy4937.jpg", "comment_count": 0 }, { "title": "caballero del mar", "url": "https://cocktailvirgin.blogspot.com/2019/10/caballero-del-mar.html", "published": "2019-10-30T08:00:00.000-04:00", "updated": "2019-10-30T08:00:01.445-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "apricot liqueur", "bitters (mole)", "swedish punsch", "tequila", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Aged Apple Brandy (Laird's Bonded)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Swedish Punsch (Kronan)", "1/4 oz Apricot Liqueur (Combier)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Aged Apple Brandy (Laird's Bonded)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Swedish Punsch (Kronan)\n1/4 oz Apricot Liqueur (Combier)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I recalled how much I enjoyed my Martini riff\nEnjoy the Silence\n. My brain was also thinking about the tequila version of the mezcal drink\nTainted Love\n, the Monopoly Money, that made it on to the regular menu (Tainted Love was only on the Yacht Rock Sundays menu); with that recipe, I focused in on how well tequila and apricot liqueur both complemented\nSwedish punsch\n. I also returned to the 3:1 split spirit formula with the minor component being apple brandy as I considered drinks like\nEveryone Wants to Rule the World\nand\nSpanish Caravan\nthat brought the two spirits together.\nFor a name, I honed in on the spirit from Jalisco and dubbed this one after a curious statue in Puerto Vallarta of a boy with a cowboy hat riding a seahorse. The Caballero del Mar greeted the senses with a lemon oil, apple, and agave aroma. Next, a dry white wine sip with a hint of fruit led into tequila, apple, apricot, and black tea on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpQU06xdQJlZ4WTu5JNCRgwnZMXw_vgpEnXVAgSBz3YhxACHnaS3fYeiR_FTyMbj8BKw4uFr_dXUTWVn1-JP2M0IWPWbmmIZjOseqCJGq6KIsyK6gmqwbpvGgoZ_suLNooeTkH2Y-usGA/s320/caballerodelmar4938.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpQU06xdQJlZ4WTu5JNCRgwnZMXw_vgpEnXVAgSBz3YhxACHnaS3fYeiR_FTyMbj8BKw4uFr_dXUTWVn1-JP2M0IWPWbmmIZjOseqCJGq6KIsyK6gmqwbpvGgoZ_suLNooeTkH2Y-usGA/s800/caballerodelmar4938.jpg", "comment_count": 0 }, { "title": "waterproof watch", "url": "https://cocktailvirgin.blogspot.com/2019/10/waterproof-watch.html", "published": "2019-10-31T08:00:00.000-04:00", "updated": "2019-10-31T08:00:06.718-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": null }, "categories": [ "amaro", "aperol", "gin", "pimento dram" ], "ingredients": [ "1 1/2 oz London Dry Gin (Tanqueray)", "3/4 oz Amaro Montenegro", "3/4 oz Aperol", "2 dash DeGroff's Pimento Bitters (1/4 oz Hamilton's Allspice Dram)" ], "instructions": "Stir with ice, strain into a rocks glass with fresh ice, and garnish with an orange twist.", "body_text": "1 1/2 oz London Dry Gin (Tanqueray)\n3/4 oz Amaro Montenegro\n3/4 oz Aperol\n2 dash DeGroff's Pimento Bitters (1/4 oz Hamilton's Allspice Dram)\nStir with ice, strain into a rocks glass with fresh ice, and garnish with an orange twist.\nTwo Thursdays ago, I spotted a curious Negroni-like drink in\nImbibe Magazine\ncalled the Waterproof Watch. The recipe was created by Sother Teague for the second branch of Amor y Amargo that recently opened up in Brooklyn, and I was drawn to it (besides loving what Sother creates) for Aperol and Montenegro have worked well together in cocktails like the\nA Man About Town\nand\nSchipol\n. Once prepared, the Waterproof Watch unwound with orange oil from the garnish and orange and other fruity aromas from the drink itself. Next, an orange-melon sip aged into an gin and bitter orange swallow with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyih4gVZjsx4iYbFKYrFj0AL43lpYTg4gPw7BIIje0B_1l9oHgB2RgFsHaYmrr4SkXaAySIbv0H80Kk0e-8KZmkasu1He_Lv0wWFmiGzbXp8e6F9NfYaIvdbbl1cwiCPNAjg4KDnkJW76/s320/waterproofwatch4942.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyih4gVZjsx4iYbFKYrFj0AL43lpYTg4gPw7BIIje0B_1l9oHgB2RgFsHaYmrr4SkXaAySIbv0H80Kk0e-8KZmkasu1He_Lv0wWFmiGzbXp8e6F9NfYaIvdbbl1cwiCPNAjg4KDnkJW76/s800/waterproofwatch4942.jpg", "comment_count": 0 }, { "title": "explorer's dream", "url": "https://cocktailvirgin.blogspot.com/2019/11/explorers-dream.html", "published": "2019-11-01T08:00:00.000-04:00", "updated": "2019-11-01T08:00:07.585-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "punch cup", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "batavia arrack", "benedictine", "mezcal", "vermouth (dry)" ], "ingredients": [ "3/4 oz Batavia Arrack (Von Oosten)", "3/4 oz Mezcal (Fidencio)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Benedictine", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into a punch cup, and garnish with a lemon twist.", "body_text": "3/4 oz Batavia Arrack (Von Oosten)\n3/4 oz Mezcal (Fidencio)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Benedictine\n1 dash Absinthe (20 drop St. George)\nStir with ice, strain into a punch cup, and garnish with a lemon twist.\nAfter work two Fridays ago, I was thinking about the\nPoet's Dream\nafter enjoying the\nDead Poet\n. Instead of gin, I honed in on the Batavia Arrack and mezcal duo that worked well in the\nSmoking Jet Pilot\n,\nAirbag\n, and\nEsmino's Escape\n. Here, I felt that the Benedictine could bind the two oddball spirits akin to the liqueur working wonders in the\nShruff's End\n, and I felt that absinthe instead of orange bitters would tie this combination together better.\nThe Batavia Arrack made me think of exotic trade routes, and I dubbed this one the Explorer's Dream. For a moment, I considered pisco instead of mezcal since it was a spirit picked up by sailors as well as they made their way around landmasses; however, I figured that the mezcal would help to bring out the smokier side of Batavia Arrack. Once in the punch cup, the Explorer's Dream found its way to the nose with lemon and smoke notes. Next, a white wine and caramel sip discovered a smoky mezcal and funky Batavia Arrack swallow accented by chocolate, mint, and anise flavors. My\nInstagram\npost\ninspired user xjthree to make the drink for he explained, \"This sounds amazing. I’m going to make one later. Poet's dream was one of my favorites early on in my journey.\" A few days later, he posted his version with a commentary of \"It is very bold, and boozy. Strong funky flavors up front give way to Benedictine sweetness, and an absinthe finish. I'd say it's a bartender drink, not for the faint hearted.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoZE95cH04DzL4ipkcLZzjglFD7xDwZ17tNdWaERKknGbRwNRCljlYPRwpcYy1hVff5E8v_2FCdo7YSN0EdHFRwg8xb15EgQ_FBcifT1wC_5vgfLHEgTgJ4-JscCvOyRCcJAsvXL29o-O/s320/explorersdream4943.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoZE95cH04DzL4ipkcLZzjglFD7xDwZ17tNdWaERKknGbRwNRCljlYPRwpcYy1hVff5E8v_2FCdo7YSN0EdHFRwg8xb15EgQ_FBcifT1wC_5vgfLHEgTgJ4-JscCvOyRCcJAsvXL29o-O/s800/explorersdream4943.jpg", "comment_count": 0 }, { "title": "waldorf cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/11/waldorf-cocktail.html", "published": "2019-11-02T08:00:00.000-04:00", "updated": "2019-11-02T08:00:10.284-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "gin", "lime juice", "swedish punsch" ], "ingredients": [ "1/2 Swedish Punsch (1 1/2 oz Kronan)", "1/4 Dry Gin (3/4 oz Hayman's Royal Dock)" ], "instructions": "Shake with ice and strain into a cocktail coupe; I added a lime wheel garnish.", "body_text": "1/2 Swedish Punsch (1 1/2 oz Kronan)\n1/4 Dry Gin (3/4 oz Hayman's Royal Dock)\nJuice 1/4 Lemon or 1/2 Lime (3/4 oz Lime Juice)\nShake with ice and strain into a cocktail coupe; I added a lime wheel garnish.\nTwo Saturdays ago after work, I reached for the 1930\nSavoy Cocktail Book\nand spotted the Swedish punsch-containing Waldorf Cocktail. This recipe was halfway between a Daiquiri and a Gimlet and parallel to the\nDoctor Cocktail\nwith rum in place of the gin. I was surprised that the drink does not appear in the 1935\nThe Old Waldorf-Astoria Bar Book\n, but a Waldorf Cocktail of equal parts whiskey, sweet vermouth, and absinthe does. Bartender and author Frank Caiafa replied to my\nInstagram\npost\nthat he always thinks of the Waldorf as an absinthe-rinsed Manhattan, and his version in\nThe Waldorf Astoria Bar Book\nis just that.\nThis Waldorf Cocktail began with rum funk and caramel aromas on the nose. Next, the caramel continued on into the sip where it mingled with the lime, and the swallow offered up juniper, funky rum, and black tea flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA8DumsHLZq0S4nV3TtrCVeUyyMJyTkh1lf5e3CM1XsxQoe5Mnxzo8JVXpC3d4n2OmKum_ChcgzPqCn92ZS8ufuTRe3zioL-OgLDMTwNmy2RdJqJq3uMCuHrNGJIbgZL_qfLIF2Oyv3gu/s320/waldorf4947.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA8DumsHLZq0S4nV3TtrCVeUyyMJyTkh1lf5e3CM1XsxQoe5Mnxzo8JVXpC3d4n2OmKum_ChcgzPqCn92ZS8ufuTRe3zioL-OgLDMTwNmy2RdJqJq3uMCuHrNGJIbgZL_qfLIF2Oyv3gu/s800/waldorf4947.jpg", "comment_count": 0 }, { "title": "banana spider", "url": "https://cocktailvirgin.blogspot.com/2019/11/banana-spider.html", "published": "2019-11-03T08:00:00.000-05:00", "updated": "2019-11-03T08:00:12.637-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kirk Estinopal", "source": "Imbibe Magazine", "year": null }, "categories": [ "creme de banane", "egg white", "lemon juice", "pisco", "simple syrup" ], "ingredients": [ "1 1/2 oz Pisco (Macchu)", "3/4 oz Lemon Juice", "1/2 oz Giffard Banane du Bresil", "1/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with Angostura Bitters.", "body_text": "1 1/2 oz Pisco (Macchu)\n3/4 oz Lemon Juice\n1/2 oz Giffard Banane du Bresil\n1/4 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with Angostura Bitters.\nTwo Sundays ago, I decided to make a\nPisco Sour\nriff called the Banana Spider. The recipe published in\nImbibe Magazine\nwas crafted by Kirk Estinopal at Cane & Table in New Orleans, and the name is a reference to a rather poisonous spider that lives in Peru and other parts of Central and South America that has occasionally turn up in shipments of bananas. While the alcohol content was the only venom to found in the drink, the banana aspect was captured with a crème de banane. Once prepared, the Banana Spider bit the nose with banana, allspice, and cinnamon aromas. Next, a creamy lemon sip crept into pisco and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS53f4C2uUNr3zGZgsunnp3gcdfqdPOshMNHn7MmZucJT3kNd5Riua9SsSd4ArwDVfsUkOFzj2Z2cGx0dHF6nwgXHz_VIkCYQ5jrhonzqmtp4Eps6lWVJawtosa9NAxtSx-LEdG1qXRmBj/s320/bananaspider4951.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS53f4C2uUNr3zGZgsunnp3gcdfqdPOshMNHn7MmZucJT3kNd5Riua9SsSd4ArwDVfsUkOFzj2Z2cGx0dHF6nwgXHz_VIkCYQ5jrhonzqmtp4Eps6lWVJawtosa9NAxtSx-LEdG1qXRmBj/s800/bananaspider4951.jpg", "comment_count": 0 }, { "title": "tropical thunder", "url": "https://cocktailvirgin.blogspot.com/2019/11/tropic-thunder.html", "published": "2019-11-04T08:00:00.001-05:00", "updated": "2025-07-16T23:35:31.735-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "shake", "attribution": { "creator": "Justin Wojslaw", "source": "Minimalist Tiki", "year": null }, "categories": [ "lemon juice", "passion fruit syrup", "pimento dram", "rum", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Plantation OFTD Overproof Rum", "1 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)" ], "instructions": "Shake with crushed ice, pour into a Hurricane glass (Tiki mug), and garnish with a mint sprig and a lemon wheel (nasturtium flower).", "body_text": "2 oz Plantation OFTD Overproof Rum\n1 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)\nShake with crushed ice, pour into a Hurricane glass (Tiki mug), and garnish with a mint sprig and a lemon wheel (nasturtium flower).\nSince I decided to make fresh rolls two Mondays ago, I picked extra mint to make a tropical drink later that night. Therefore, I reached for Matt Pietrek and Carrie Smith's\nMinimalist Tiki\nbook, and I ended up selecting Justin Wojslaw's Tropical Thunder. With rum, passion fruit, and lemon, the combination appeared like a\nHurricane\nriff with half the syrup split with Don's Spices. Once assembled, the Tropical Thunder boomed in with minty and floral aromas from the garnishes over a passion fruit nose from the drink itself. Next, lemon and caramel on the sip slid into funky rum, passion fruit, vanilla, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdgc2QBOrimZ_s-05-glVUIj4qxiSbAl2C8HxY7uBMSglgtT_BiCBvqGlcjm4soLgfFgqHoyWx4xmXqqbBnBRqgUz96AJU33_WcMjzDrnTNE9cDH_Se31YjhtCPDHZe3LAbuU_zHVloch/s320/tropicthunder4955.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdgc2QBOrimZ_s-05-glVUIj4qxiSbAl2C8HxY7uBMSglgtT_BiCBvqGlcjm4soLgfFgqHoyWx4xmXqqbBnBRqgUz96AJU33_WcMjzDrnTNE9cDH_Se31YjhtCPDHZe3LAbuU_zHVloch/s800/tropicthunder4955.jpg", "comment_count": 0 }, { "title": "el puente", "url": "https://cocktailvirgin.blogspot.com/2019/11/el-puente.html", "published": "2019-11-05T08:00:00.001-05:00", "updated": "2025-09-19T10:51:26.801-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Jim Meehan", "source": "PDT", "year": null }, "categories": [ "grapefruit juice", "lime juice", "mezcal", "st. germain" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "1/2 oz Elderflower Liqueur (St. Elder)", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "3 slice Cucumber", "1 tsp Agave Syrup" ], "instructions": "Muddle cucumber slices in lime juice and agave syrup. Add the rest of the ingredients, shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "2 oz Mezcal (Fidencio)\n1/2 oz Elderflower Liqueur (St. Elder)\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n3 slice Cucumber\n1 tsp Agave Syrup\nMuddle cucumber slices in lime juice and agave syrup. Add the rest of the ingredients, shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nAfter my work shift two Tuesdays ago, I spotted Greg Boehm and Jeff Mason's 2009\nThe Big Bartender's Book\non the shelf and wondered if there were any passed over gems in there. The one that I uncovered was a Jim Meehan number called El Puente perhaps created in the early days of PDT that was never published in either of his books. The El Puente paired cucumber and elderflower liqueur together which worked elegantly in the\nEasy Street\n, so I was intrigued by this recipe. Once assembled, the El Puente met the nose with a grapefruit and smoke bouquet. Next, lime, grapefruit, and unripe melon on the sip crossed over into smoky mezcal, floral, grapefruit, and cucumber flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz195bkRi-mmBVLha5Go_8I2QsewilwXzknxlVc6q83P8jE9Xu09sUNTzFTKcNGAOgBoc347Wa5Nhq52t5UclIFnOHuPQwweFRqT_E6qUc6MZ8s_lSj2J7euuNatXI2FXXaWCQYpy88UgD/s320/elpuente4957.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz195bkRi-mmBVLha5Go_8I2QsewilwXzknxlVc6q83P8jE9Xu09sUNTzFTKcNGAOgBoc347Wa5Nhq52t5UclIFnOHuPQwweFRqT_E6qUc6MZ8s_lSj2J7euuNatXI2FXXaWCQYpy88UgD/s800/elpuente4957.jpg", "comment_count": 4 }, { "title": "gully brood", "url": "https://cocktailvirgin.blogspot.com/2019/11/gully-brood.html", "published": "2019-11-06T08:00:00.000-05:00", "updated": "2019-11-06T08:00:02.641-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Beckaly Franks", "source": "Clyde Commons", "year": 2015 }, "categories": [ "amaro", "campari", "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "3/4 oz Mezcal (Sombra)", "3/4 oz Campari", "3/4 oz Rabarbaro Zucca (Sfumato)", "1/2 oz Lime Juice", "1/2 oz Rich Simple Syrup (2/3 oz 1:1)" ], "instructions": "Shake with ice, strain into a Collins (rocks) glass, fill with crushed ice, and garnish with a grapefruit twist.", "body_text": "3/4 oz Mezcal (Sombra)\n3/4 oz Campari\n3/4 oz Rabarbaro Zucca (Sfumato)\n1/2 oz Lime Juice\n1/2 oz Rich Simple Syrup (2/3 oz 1:1)\nShake with ice, strain into a Collins (rocks) glass, fill with crushed ice, and garnish with a grapefruit twist.\nTwo Wednesdays, I selected Clair McLafferty's 2017\nThe Classic & Craft Cocktail Recipe Book\nfor the evening's libation. There, I honed in on the Gully Brood by Beckaly Franks who now lives in Hong Kong where she owns The Pontiac bar. I was able to uncover a 2015 version of the Gully Brood that she created at Portland's Clyde Commons that lacked the Campari, but the additional amaro in the mix seemed like a great addition; indeed, Campari and Zucca/Sfumato worked well in the\nLow Down\n.\nThe Gully Brood awakened the senses with a grapefruit and smoky-herbal nose. Next, lime and hints of roast on the sip led into smoky mezcal, bitter orange, and smoky-bitter rhubarb root flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_daY8g9pBHMBaX-rHXxW-V3TyAR9d9T2cU6XUjsYPUQTmXbxrOSK4x5MAOxvuxrS3Zw6U90xWucJFo2JfSdNJ-q8FsNqXlj_8bBp7ersT0s1fuHRhlvrlI29IQIs96wFkmGPrRHAusBmj/s320/gullybrood4959.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_daY8g9pBHMBaX-rHXxW-V3TyAR9d9T2cU6XUjsYPUQTmXbxrOSK4x5MAOxvuxrS3Zw6U90xWucJFo2JfSdNJ-q8FsNqXlj_8bBp7ersT0s1fuHRhlvrlI29IQIs96wFkmGPrRHAusBmj/s800/gullybrood4959.jpg", "comment_count": 0 }, { "title": "over the yardarm", "url": "https://cocktailvirgin.blogspot.com/2019/11/over-yardarm.html", "published": "2019-11-07T08:00:00.000-05:00", "updated": "2019-11-07T08:00:13.396-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "BigSmokeTiki", "source": "Instagram", "year": null }, "categories": [ "amaro", "creme de cacao", "lemon juice", "rum", "sherry", "swedish punsch" ], "ingredients": [ "1 1/2 oz Demerara Rum (El Dorado 5 Year)", "1/2 oz Plantation OFTD Overproof Rum", "1 oz Amontillado Sherry (Lustau)", "3/4 oz Crème de Cacao (1/2 oz Tempus Fugit) (*)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Lemon Juice" ], "instructions": "Whip shake, pour into a Tiki mug, and fill with crushed ice. Float 1/2 oz Amaro Ramazzotti (*) and garnish with mint and cherries (omit cherries).", "body_text": "1 1/2 oz Demerara Rum (El Dorado 5 Year)\n1/2 oz Plantation OFTD Overproof Rum\n1 oz Amontillado Sherry (Lustau)\n3/4 oz Crème de Cacao (1/2 oz Tempus Fugit) (*)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Lemon Juice\nWhip shake, pour into a Tiki mug, and fill with crushed ice. Float 1/2 oz Amaro Ramazzotti (*) and garnish with mint and cherries (omit cherries).\n(*) For a less sweet drink, perhaps decreasing the crème de cacao to 1/2 oz and Ramazzotti to 1/4 oz and/or increasing the lemon juice to 3/4 oz would help the balance.\nAfter work on Thursday, I decided to make a drink called the Over the Yardarm that I had spotted on\nInstagram\n. The recipe was crafted by BigSmokeTiki in London as he riffed on Trader Vic's\nTortuga\n(which was perhaps a riff on the\nFloridita Daiquiri\n). The combination of dry sherry and citrus reminded me of the\nKuula Hina\nthat I created at Russell House Tavern years ago. Moreover, the Swedish punsch-crème de cacao combination was one that I had observed working well in the\nBattle Over Dutch\nand\nSwedish Sweet Tart\n.\nThe drink name may derive from the expression \"The sun is over the yardarm\"; in the North Atlantic, the sun would appear above the upper mast spars or yards around 11 am which coincided with the time when officers would take their first rum tot break of the day. The Over the Yardarm raised up a mint and root beer aroma. Next, lemon, caramel, and grape on the sip gave way to funky rum, chocolate, and nutty grape flavors on the swallow with a black tea finish. As the Ramazzotti float entered the equation, the balance got a bit sweeter and gained cola-like notes. Overall, the combination was perfect for the Autumn air as advertised.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJt6SD0-rJAILRKuzLHWaWFdn3DLMO3WlPex35-JD5VumsxeWx4luah8JRN69TqybI-tL9sI4JmQCcyf2F-3QdsjcykxZE9ZDo06FlAl2hZA4dvKu4cw6TlA1uvnVIDJjh1BeAVfGLJEd/s320/Iovertheyardarm4961.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJt6SD0-rJAILRKuzLHWaWFdn3DLMO3WlPex35-JD5VumsxeWx4luah8JRN69TqybI-tL9sI4JmQCcyf2F-3QdsjcykxZE9ZDo06FlAl2hZA4dvKu4cw6TlA1uvnVIDJjh1BeAVfGLJEd/s800/Iovertheyardarm4961.jpg", "comment_count": 0 }, { "title": "preceptor", "url": "https://cocktailvirgin.blogspot.com/2019/11/preceptor.html", "published": "2019-11-08T08:00:00.000-05:00", "updated": "2019-11-08T08:00:14.143-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (orange)", "campari", "port (tawny)", "scotch" ], "ingredients": [ "1 1/2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Ruby or Tawny Port (Sandeman Tawny)", "1/2 oz Campari", "1/2 oz Zucca or Sfumato (Sfumato)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. Perhaps increasing the port to 3/4 oz and decreasing each of the amaro to 3/8 oz might balance the drink for a wider range of palates. Or perhaps 2 oz Scotch, 1/2 oz port, and 1/4 oz each amaro (with the bitters).", "body_text": "1 1/2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Ruby or Tawny Port (Sandeman Tawny)\n1/2 oz Campari\n1/2 oz Zucca or Sfumato (Sfumato)\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist. Perhaps increasing the port to 3/4 oz and decreasing each of the amaro to 3/8 oz might balance the drink for a wider range of palates. Or perhaps 2 oz Scotch, 1/2 oz port, and 1/4 oz each amaro (with the bitters).\nAfter work two Fridays ago, I had been thinking about how well Campari and rabarbaro (such as Zucca and Sfumato) can join forces to make a complex bitter note like in the\nCosa Nostra\n. Since Scotch and Sfumato paired so well in drinks like the\nCaustic Negroni\n, I began to think about classic whisky cocktails and ended up on the port-containing\nChancellor\nfrom the 1956\nEsquire Drink\nbook. With Phil Ward's\nBaltasar and Blimunda\n(a Negroni of sorts with port) in mind, I altered the Chancellor to include these two amari.\nFor a name, I kept with the academic theme that runs in Chancellor-like drinks like the\nAdministrator\n,\nGuardian\n, and\nProfessor\nand dubbed this one the Preceptor. The drink itself began with a lemon oil aroma over dark herbal smokiness and grape notes. Next, the port's rich grape filled the sip, and the swallow answered with a smoky Scotch flavor and bitter rhubarb root quickly merging into bitter orange on the swallow with a peat smoke finish. While I found the balance to hit the spot for my mood that night, perhaps increasing the port and/or decreasing each of the amaro might make the drink more accessible (see note in the instructions).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9ASqZZVdM8rcR09R0K6CMCtRW68XssMdPHr8kvaVGBHFIki55oGQWbjM936ALESIiMLKoD4obOGd5-NLSN4R7mg8RxIn-MT4cY6SWPZZ4OCSkZayIzLO1QEwyBXhjkfU2tuIP-L_4Ce0/s320/preceptor4964.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9ASqZZVdM8rcR09R0K6CMCtRW68XssMdPHr8kvaVGBHFIki55oGQWbjM936ALESIiMLKoD4obOGd5-NLSN4R7mg8RxIn-MT4cY6SWPZZ4OCSkZayIzLO1QEwyBXhjkfU2tuIP-L_4Ce0/s800/preceptor4964.jpg", "comment_count": 0 }, { "title": "brown sugar", "url": "https://cocktailvirgin.blogspot.com/2019/11/brown-sugar.html", "published": "2019-11-09T08:00:00.000-05:00", "updated": "2019-11-09T08:00:02.655-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Leo Robitschek", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "bitters (mole)", "cynar", "rum", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Diplomatico Reserva Exclusiva Rum", "3/4 oz Rittenhouse Bonded Rye", "3/4 oz Lustau East India Solera Sherry", "3/4 oz Cynar", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Diplomatico Reserva Exclusiva Rum\n3/4 oz Rittenhouse Bonded Rye\n3/4 oz Lustau East India Solera Sherry\n3/4 oz Cynar\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I was excited to crack into my new purchase of Leo Robitschek's\nThe NoMad Cocktail Book\n; I had held off for years when it came as a mini addendum to the NoMad cooking book, but now that it was a stand alone (as well as expanded) version, I gladly made the purchase. The first recipe that clicked with me as I flipped through the pages was Leo's Brown Sugar with a\n1919 Cocktail\nfeel to it. Once prepared, the drink greeted the nose with a brown sugar and grape bouquet. Next, the sip continued on with grape and caramel notes, and the swallow offered rum, rye, nutty sherry, and vegetal bitterness with a rye spice and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNXTq66LAKtvlBxBD4INcfc-MEiL77LXtDM6ZD9N4AaxPF-uZk6NHEk2OPT_mrf8CvMnSOYx8a-VFYSo9khv1Zuoy05LRysm2n2hGxfsq5lBlh9IY7VEB_lGho4guzTJOTKghyZMuDCqV/s320/brownsugar4967.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNXTq66LAKtvlBxBD4INcfc-MEiL77LXtDM6ZD9N4AaxPF-uZk6NHEk2OPT_mrf8CvMnSOYx8a-VFYSo9khv1Zuoy05LRysm2n2hGxfsq5lBlh9IY7VEB_lGho4guzTJOTKghyZMuDCqV/s800/brownsugar4967.jpg", "comment_count": 0 }, { "title": "flamingo", "url": "https://cocktailvirgin.blogspot.com/2019/11/flamingo.html", "published": "2019-11-10T08:00:00.000-05:00", "updated": "2019-11-10T08:00:11.331-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Just Cocktails by W.C. Whitfield", "year": 1939 }, "categories": [ "brandy", "gin", "grenadine", "lime juice" ], "ingredients": [ "1 jigger Dry Gin (1 1/2 oz Beefeater)", "1/2 pony Brandy (1/2 oz Camus VS Cognac)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lime wheel garnish.", "body_text": "1 jigger Dry Gin (1 1/2 oz Beefeater)\n1/2 pony Brandy (1/2 oz Camus VS Cognac)\nJuice of 1/2 Lime (1/2 oz)\n3 dash Grenadine (1/2 oz)\nShake with ice and strain into a cocktail glass; I added a lime wheel garnish.\nTwo Sundays ago, I turned to the wood-covered 1939\nJust Cocktails\nby W.C. Whitfield for the evening's libation. There, I spotted the Flamingo that seemed like an egg-free\nPink Lady\nof sorts. There are two other Flamingo that I know of with the first one being the one that I probably sourced off\nCocktailDB\n(most likely through Stan Jones'\nComplete Barguide\n) for the International Migratory Bird Day cocktail party we threw in our home in 2008. That Flamingo was gin, lime, apricot liqueur, and grenadine akin to the\nBermudian\nthat was later renamed the Boston Cocktail (I surmise that it was the\nMr. Boston\nbooks that did so). The other\nFlamingo\nis the one from Ted Saucier's 1954\nBottoms Up\nwith rum, pineapple, lime, and grenadine. Interestingly, all three recipes have an overlapping aspect of lime and grenadine.\nThe Flamingo from Whitfield's book began with a pine, berry, and aged brandy nose. Next, lime and berry notes on the sip flew into juniper supported by Cognac's richness on the swallow with a pomegranate finish. While contemplating the \"brandy\" aspect of the recipe, I did wonder if an unaged pisco would work better than Cognac here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeIDjSGb6LFB5j3WPafTL9vVRYDUukepyYinUAbn0ow_sRnAY66WJxwnpzTw2FgTj5K1b1-Q5JiDA-UXKPJIge_uGESbIcaVvzIZZ3Do45sauBYC3D3w43bdDieU9tvaGww1Md6pxrGAy/s320/flamingo4969.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeIDjSGb6LFB5j3WPafTL9vVRYDUukepyYinUAbn0ow_sRnAY66WJxwnpzTw2FgTj5K1b1-Q5JiDA-UXKPJIge_uGESbIcaVvzIZZ3Do45sauBYC3D3w43bdDieU9tvaGww1Md6pxrGAy/s800/flamingo4969.jpg", "comment_count": 0 }, { "title": "mount makana", "url": "https://cocktailvirgin.blogspot.com/2019/11/mount-makana.html", "published": "2019-11-11T08:00:00.000-05:00", "updated": "2019-11-11T08:00:04.036-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "BigSmokeTiki", "source": "Instagram", "year": null }, "categories": [ "fernet-branca", "kahlua", "lemon juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Pot Still Black Rum (Coruba) (*)", "1 oz Pot Still Gold Rum (Smith & Cross)", "1 1/2 oz Pineapple Juice", "1 oz Lemon Juice", "3/4 oz Fernet Branca", "1/2 oz Coffee Liqueur (Kahlua)", "3/4 oz Demerara Syrup" ], "instructions": "Shake with crushed ice, pour into a Tiki mug, and garnish with Tiki intent (mint sprigs).", "body_text": "2 oz Pot Still Black Rum (Coruba) (*)\n1 oz Pot Still Gold Rum (Smith & Cross)\n1 1/2 oz Pineapple Juice\n1 oz Lemon Juice\n3/4 oz Fernet Branca\n1/2 oz Coffee Liqueur (Kahlua)\n3/4 oz Demerara Syrup\nShake with crushed ice, pour into a Tiki mug, and garnish with Tiki intent (mint sprigs).\n(*) Coruba is a blend of pot and column; the only pot still black rum that I know of (and do not have) is the Hamilton's.\nTwo Mondays ago, I made another recipe that I had spotted on BigSmokeTiki's\nInstagram\nfeed called the Mount Makana. His Fernet-laden riff on the\nMr. Bali Hai\nwas named after the mountain (also known as Bali Hai) on the South Pacific island of Kauai and is the last part of the United States to see the sunset every night. Once prepared, the Mount Makana erupted with caramel, mint, and menthol nose. Next, lemon, pineapple, and caramel on the sip flowed into dark and funky rums on the swallow with a menthol and coffee finish. Surprisingly, the Fernet Branca was kept in check here by the other strong flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_ic_yUedsPn-41do022255LNSJ8CUzmdHKwzASLAgVKIYWxjB09grwISaUNV7g9jvRNTvKmvfKNlM82eRUF81LE4nMP0FjqE4PDPE8cBxCX0WJIUQDN-ywoCdTnpQL6LTVpSkGN9Ddef/s320/mountmakana4972.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_ic_yUedsPn-41do022255LNSJ8CUzmdHKwzASLAgVKIYWxjB09grwISaUNV7g9jvRNTvKmvfKNlM82eRUF81LE4nMP0FjqE4PDPE8cBxCX0WJIUQDN-ywoCdTnpQL6LTVpSkGN9Ddef/s800/mountmakana4972.jpg", "comment_count": 0 }, { "title": ":: the joys and agonies of opening a new bar ::", "url": "https://cocktailvirgin.blogspot.com/2019/11/joys-and-agonies-of-opening-new-bar.html", "published": "2019-11-11T10:44:00.001-05:00", "updated": "2019-11-11T10:44:48.507-05:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "First published on the USBG National site in December 2017 and slightly edited here to reflect time change.\nWhen it comes time to look for a new gig, there are plenty of opportunities to fill a spot on an existing bar's roster, but there are occasionally chances to help to open a new bar program. Is it worth going through the challenge of forming new systems or is it easier to jump in for someone else departing in a more developed establishment? These are some of the things that I pondered before I made a move to open another restaurant's bar some time ago.\nOne of the perks of joining an existing program is that the staff can teach you the way things are done there, and after that training week or so, you can get right into the swing of earning a living from the regulars and the crowds that have already been built up. For less experienced bartenders, learning from the veteran staff is a great way to get oriented on how to do your job. And for less opinionated or more flexible bartenders, adopting their systems without complaint or input is just part of getting situated in the job.\nIn opening a new spot, often there are few systems firmly in place, but the bar manager or lead bartender will have ideas on how things should work. Sometimes the ideas match the space and other constraints, but sometimes aspects need to be figured out during the training period and adapted after open. Some leaders are very open to letting the other bartenders have great say in how things should be done and thus decide by consensus, while other leaders feel that it is their right to exert their system to begin with and adapt from there. This can range from house recipe specs to how the wells should be set up. Regardless, rules and standards will be in flux from dress code to comp policies, and sometimes you are alerted to these midway through your evening's shift.\nOpening a place also takes a decent sense of humor and humility. Often recipes and processes will change on nights that you are not working and frequently the communication system to alert everyone is not in place. If you are into firm rules and boundaries, these rapid and poorly announced alterations can be jarring especially if delivered with the wrong tone. In addition, expectation for things like closing protocols can be written on paper, but following those to another's judgment when they arrive the next day can be very different.\nThere are two major problems financially with opening a new bar. The first comes with the open date. Very few places open when they think they will due to construction, city inspections, or other. Unlike joining an established program, the start time for training and opening are not fixed. If you are between jobs, that can mean an extended and indeterminate amount of unemployment (followed by underemployment since most places pay minimum wage for the training hours and sometimes training can drag an extra week or so past the standard expected two weeks). If you are in a position and looking to switch, that can mean playing a waiting game as a sleeper cell; unless of course you are honest and open about your plans to move on with your employer and do not fear them letting you go as soon as they hear that you are not 100% committed to their establishment.\nThe second financial consideration is earning potential. As mentioned above, the time waiting for training to begin and for the opening night can cost a bit in lost earnings. Following that, building up the guest traffic can be variable. Some places have such a buzz that they gain crowds from the open and continue on through. But in some restaurants, the opening week or two are filled with foodie tourists who are looking to check off that new box and most rarely return. Other spaces start slowly whether being in a developing neighborhood or due to a lack of public relations buzz being built up. Getting the right guests who agree with what you are offering to come in and you providing the right service, food, and drink to get them so that they return is a long haul process. Having some money saved up for this wage gap is necessary; some bartenders will keep a few shifts at their old bar and have fewer days off to tide them over in the meanwhile.\nThere are also differences in choosing your coworkers. In an established bar, you can sort out the dynamics while staging and quickly discern if there are some trouble spots on the roster. When opening a place, frequently there are only a few pieces in place when you accept, so perhaps you might know the bar and general managers, but the rest are a mystery. And once you gather together, often some percentage will drop out and some will enter into the equation starting in the middle of training and going into the first few weeks of service. If a manager hired well with both personality and talent in mind, there is a chance that a team can gel together rather quickly. Moreover, it is easier for a new hire to carve out their role in the team when it is forming than in joining one that has already hit their stride.\nIt can also take a bit of time to get the bar firing on all cylinders. Often there is a bit of over-staffing to make up for the inefficiencies of the start up effort. This can lead to frustration of money being split too many ways that can be compounded by other problems such as figuring out where things live (or where they moved to in that rearrangement that happened when you were not there).\nWhen it comes time for a change, it is a good idea to weigh out all the options. New places can come with promises of tip and sales expectations or program greatness, but these are never set in stone. Joining an established program is less risky of a venture, but it can take a lot longer to make an imprint on how the bar functions. In the end, picking a new gig is a lot like dating. There has to be a mutual acceptance of the program and the worker, but after that, it is still a roll of the dice. It can be exciting to see who your regulars will be; although you can pick your food and drink offerings, the guests who return chose you. While you can escape that crazy regular and mourn your kind and generous ones at your last bar, you will find out what develops over time as to who will fill those two roles in the new location. Moreover, opening a new place can give you great insight into various bar programs’ philosophies and techniques as people are often really open to discussing how things were be done in their old spots. While there can be a lot of pleasure in opening a new spot, there is generally a lot of discomfort (both financial or psychological) involved: it is a lot like childbirth where new moms swear off of having another kid, but many return to it with renewed optimism over time.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "five families frank", "url": "https://cocktailvirgin.blogspot.com/2019/11/five-families-frank.html", "published": "2019-11-12T08:00:00.000-05:00", "updated": "2019-11-12T08:00:08.463-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Leo Robitschek", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "amaro", "averna", "maraschino", "quinquina", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Bonded Rye", "1/2 oz Cocchi Barolo Chinato (Dubonnet Rouge)", "1/4 oz Averna", "1/4 oz Zucca (Sfumato)", "1 tsp Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Rittenhouse Bonded Rye\n1/2 oz Cocchi Barolo Chinato (Dubonnet Rouge)\n1/4 oz Averna\n1/4 oz Zucca (Sfumato)\n1 tsp Luxardo Maraschino Liqueur\nStir with ice and strain into a cocktail coupe.\nFor a nightcap after work two Tuesdays ago, I ventured back into Leo Robitschek's\nThe NoMad Cocktail Book\nand spotted the Five Families Frank. The recipe was subtitled, \"An Italian-style Manhattan as smooth as Frank in his suit\"; I decided to utilize another quinquina since I have only purchased one bottle of Barolo Chinato in the last 13 or so years, and due to the price tag (that one was $60 back then), I probably would not buy another bottle for home. With the Dubonnet, the Five Families Frank presented the nose with herbal bitterness from the Sfumato's Chinese rhubarb root. Next, caramel and a hint of cherry on the sip gave way to rye on the swallow with Averna's smoothness and Maraschino's nuttiness balancing Sfumato's smoky roughness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg691f8wBv-6aIMgZ665j-b6D9UJgP7dRkWedKW9WOhEo-FiPc6VE2fwm6cY0xIcQnPGDflH2QUJiUxusePNROhGyZXIfCCUtVA22J9GFLneDr-UdyiR07ZrEbUX9OTbgwc7mwGBgLSM6yH/s320/fivefamiliesfrank4974.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg691f8wBv-6aIMgZ665j-b6D9UJgP7dRkWedKW9WOhEo-FiPc6VE2fwm6cY0xIcQnPGDflH2QUJiUxusePNROhGyZXIfCCUtVA22J9GFLneDr-UdyiR07ZrEbUX9OTbgwc7mwGBgLSM6yH/s800/fivefamiliesfrank4974.jpg", "comment_count": 1 }, { "title": "midnight mass", "url": "https://cocktailvirgin.blogspot.com/2019/11/midnight-mass.html", "published": "2019-11-13T08:00:00.000-05:00", "updated": "2019-11-13T08:00:16.922-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "amaro", "benedictine", "bitters (aromatic)", "rum" ], "ingredients": [ "2 oz Scarlet Ibis Rum (Privateer Navy Yard)", "3/4 oz Cardamaro", "1/4 oz Benedictine", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Scarlet Ibis Rum (Privateer Navy Yard)\n3/4 oz Cardamaro\n1/4 oz Benedictine\n1 dash Jerry Thomas Decanter Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I began a search for an inaugural recipe to take my new purchase of Cardamaro on a test run. I noted that the\nDeath & Co. Cocktail Book\nhad a few recipes, and the one that caught my eye was the Midnight Mass by Joaquin Simo circa 2009. The drink came across like a rum\nPreakness\nwith Cardamaro subbing in for the vermouth; Trina's Starlite Lounge had a rum Preakness that they called the\nTony Montana\n, but I was curious to see how the amaro would shape the drink. Once prepared, the Midnight Mass incanted an orange, aged rum, and herbal grape aroma. Next, caramel and grape convened on the sip, and the swallow offered up dry rum and minty-herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfDhoCDyvpVRfRzi3r3VxdKnRPFHPrenPf6Hz_sg8Ckw5nURZD4gNo9fBu2apMvHfOqywqb80Rla82PS9-4IphCNHlXLc1IoN1ZMgw-sboIqnEGcSsIsWzq2X_pH7ddqZ-Cp-CSrj7wev/s320/midnightmass4977.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfDhoCDyvpVRfRzi3r3VxdKnRPFHPrenPf6Hz_sg8Ckw5nURZD4gNo9fBu2apMvHfOqywqb80Rla82PS9-4IphCNHlXLc1IoN1ZMgw-sboIqnEGcSsIsWzq2X_pH7ddqZ-Cp-CSrj7wev/s800/midnightmass4977.jpg", "comment_count": 0 }, { "title": "marley's ghost", "url": "https://cocktailvirgin.blogspot.com/2019/11/marleys-ghost.html", "published": "2019-11-14T08:00:00.000-05:00", "updated": "2019-11-14T08:00:07.529-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Pip Hanson", "source": "Marvel Bar", "year": null }, "categories": [ "amaro", "punt e mes", "rum" ], "ingredients": [ "1 1/3 oz Appleton V/X Rum (Appleton Signature)", "2/3 oz Punt e Mes", "1/3 oz Smith & Cross Rum", "1/3 oz Myer's Dark Rum (Gosling's)", "1/3 oz Cardamaro" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit coin twist.", "body_text": "1 1/3 oz Appleton V/X Rum (Appleton Signature)\n2/3 oz Punt e Mes\n1/3 oz Smith & Cross Rum\n1/3 oz Myer's Dark Rum (Gosling's)\n1/3 oz Cardamaro\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit coin twist.\nMy search for Cardamaro drinks continued on the\nPunch Drinks\nsite where I spotted the Marley's Ghost by Pip Hanson. I grew to appreciate Pip's drink aesthetic through the\nNorthstar Cocktails\nbook with recipes like the bitters-heavy\nAngophile\nand the Negroni riff\nDouble Double\n, so I was excited to try this one that he crafted at the Marvel Bar in Minneapolis. While the name might be a reference to the character in Dickens'\nA Christmas Carol\n, the trio of Jamaican rums suggests that it could be a tribute to the reggae master Bob Marley.\nMarley's Ghost entered the room with a grapefruit oil over dark and aged rum aromas. Next, caramel and grape swirled on the sip, and the swallow jumped out with funky and almost smoky rum notes that transitioned smoothly to lightly bitter herbal ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Q7otvedWmM9DTmHMALJuVga7Gvz5zrUqtr6WqsVJK7So2QYSzSFeiCkaxBj6x0vghAw3Mq_MelHkh2DPY_t1_6FraZuSExYLO3rssDkz21Po6RWFauaiK0KQ2OEQuJ0jHVfztzT1PijR/s320/marleysghost4980.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Q7otvedWmM9DTmHMALJuVga7Gvz5zrUqtr6WqsVJK7So2QYSzSFeiCkaxBj6x0vghAw3Mq_MelHkh2DPY_t1_6FraZuSExYLO3rssDkz21Po6RWFauaiK0KQ2OEQuJ0jHVfztzT1PijR/s800/marleysghost4980.jpg", "comment_count": 0 }, { "title": "the bounty", "url": "https://cocktailvirgin.blogspot.com/2019/11/the-bounty.html", "published": "2019-11-15T08:00:00.000-05:00", "updated": "2019-11-15T08:00:05.578-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "T. Cole Newton", "source": "12 Mile Limit", "year": null }, "categories": [ "bitters (aromatic)", "bitters (Peychaud's)", "herbsainte", "pineapple syrup", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Sazerac Rye Whiskey", "3/4 oz Oloroso Sherry (Lustau)", "1/2 oz Pineapple Syrup", "2 dash Peychaud's Bitters", "1 dash Bittermens Tiki Bitters (2 dash Bittermens Burlesque)" ], "instructions": "Stir with ice, strain into a rocks glass pre-rinsed with Herbsaint, and garnish with an orange twist.", "body_text": "1 oz Sazerac Rye Whiskey\n3/4 oz Oloroso Sherry (Lustau)\n1/2 oz Pineapple Syrup\n2 dash Peychaud's Bitters\n1 dash Bittermens Tiki Bitters (2 dash Bittermens Burlesque)\nStir with ice, strain into a rocks glass pre-rinsed with Herbsaint, and garnish with an orange twist.\nTwo Fridays ago, I decided to make one of the recipes from\nMaxim\n's recent article on\nSazerac riffs\n. The first one that called out to me was The Bounty by T. Cole Newton who owns and bartenders at 12 Mile Limit in New Orleans. He described how \"It's a Tiki-tinged spin on the classic Sazerac, inspired by Antoine Peychaud's Caribbean roots and named for the ill-fated ship from\nMutiny on the Bounty\n.\" I was excited because I wanted to see how pineapple syrup would work as a sweetener in a Sazerac, and whether it would be akin to the pineapple rum Sazerac dubbed the\nStigginserac\n.\nThe Bounty captured the nose with an orange, anise, and nutty aroma. Next, pineapple and grape cashed in on the sip, and the swallow returned rye, nutty grape, and anise spice flavors on the swallow. With the sherry in the mix, the concept took a tasty Manhattan angle similar to how the\nMerchants Exchange Manhattan\ncame across.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yUHAz75IZXqzdqWp13Pm9acItJNwn96cOdWNtFXdIzQKFcIDVB5yCaKLXcxvqInpcwdDwmT5oG2y1wDwAaYYxLK-v2u5wU_ueK_WQs84ZnOirUa7OyNV_l08uvc46jnhyu-0GQhfNE4d/s320/thebounty4982.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yUHAz75IZXqzdqWp13Pm9acItJNwn96cOdWNtFXdIzQKFcIDVB5yCaKLXcxvqInpcwdDwmT5oG2y1wDwAaYYxLK-v2u5wU_ueK_WQs84ZnOirUa7OyNV_l08uvc46jnhyu-0GQhfNE4d/s800/thebounty4982.jpg", "comment_count": 0 }, { "title": "last man standing", "url": "https://cocktailvirgin.blogspot.com/2019/11/last-man-standing.html", "published": "2019-11-16T08:00:00.000-05:00", "updated": "2019-11-16T08:00:05.428-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "build", "attribution": { "creator": "Benjamin Hash", "source": "Horse Inn", "year": null }, "categories": [ "campari", "fernet-branca", "gin", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Bonded Rye Whiskey", "3/4 oz Gin (Tanqueray)", "3/4 oz Campari", "3/4 oz Fernet Branca" ], "instructions": "Build in a mixing glass, express 2 orange twists over the contents, add ice, and stir. Strain into a cocktail coupe and garnish with an orange twist.", "body_text": "3/4 oz Rittenhouse Bonded Rye Whiskey\n3/4 oz Gin (Tanqueray)\n3/4 oz Campari\n3/4 oz Fernet Branca\nBuild in a mixing glass, express 2 orange twists over the contents, add ice, and stir. Strain into a cocktail coupe and garnish with an orange twist.\nTwo Saturdays ago, my copy of Brad Parsons'\nLast Call\narrived on my doorstep, and I opened up the book to a recipe called the Last Man Standing. The name reminded me of an event at Drink before the exam for the BAR course perhaps a decade ago. As all of the bartenders were leaving to get a good night of sleep before the test, a famous curmudgeon bonded with me as he wanted to enjoy life and the open bar (and I was only a guest of the event and not taking the course myself). I was his pal that evening for I was the last man standing besides him.\nThe drink itself was crafted by Benjamin Hash of the Horse Inn of Lancaster, Pennsylvania, and the idea reminded me a little of\nEeyore's Requiem\nor any of the number of\nFerrari\n(Fernet-Campari) containing drinks like the\nBlack Stallion Sets Sail\n. Hash in contemplating his last drink provided Parsons with a burly shot turned cocktail that he described as, \"It's clearly not for everybody. It is a simple cocktail, but it's strong and full of flavor and depth, really rich in character. It doesn't allow you to drink it without demanding your full attention. It forces contemplation, a moment of clarity... We must be grateful for our fortitude, yet careful and aware of our own fragility.\" In the glass, the Last Man Standing donated an orange, menthol, and caramel bouquet to the nose. The caramel and orange on the sip inherited rye, pine, and menthol flavors on the swallow with a lingering menthol and bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUlG6GzbJs2AYQMlDstZDt7ytk_DGC_sB76SCgwUO7M5t-oYJDI-LGIcbZ-6TnAbWElKTFJTBncy0NoMzz-dPwFeDKtAR8pj8kEr_PsZSFsL6kL4fvXt4P1Ovf363GHZksNwgxOPxYDud/s320/lastmanstanding4986.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUlG6GzbJs2AYQMlDstZDt7ytk_DGC_sB76SCgwUO7M5t-oYJDI-LGIcbZ-6TnAbWElKTFJTBncy0NoMzz-dPwFeDKtAR8pj8kEr_PsZSFsL6kL4fvXt4P1Ovf363GHZksNwgxOPxYDud/s800/lastmanstanding4986.jpg", "comment_count": 0 }, { "title": "marilou sazerac", "url": "https://cocktailvirgin.blogspot.com/2019/11/marilou-sazerac.html", "published": "2019-11-17T08:00:00.000-05:00", "updated": "2019-11-17T08:00:08.375-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Perez", "source": "Bar Marilou", "year": null }, "categories": [ "absinthe", "applejack", "bitters (Peychaud's)", "cognac", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye Whiskey (Sazerac)", "3/4 oz Cognac (Courvoisier VS)", "1/2 oz Laird's Apple Brandy (Laird's Bonded)", "1/4 oz Demerara Syrup", "6 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an absinthe-rinsed rocks glass (Butterfly Absinthe), and garnish with a lemon twist.", "body_text": "3/4 oz Rye Whiskey (Sazerac)\n3/4 oz Cognac (Courvoisier VS)\n1/2 oz Laird's Apple Brandy (Laird's Bonded)\n1/4 oz Demerara Syrup\n6 dash Peychaud's Bitters\nStir with ice, strain into an absinthe-rinsed rocks glass (Butterfly Absinthe), and garnish with a lemon twist.\nTwo Sundays ago, I returned to\nMaxim\narticle\non Sazerac riffs to make the Marilou Sazerac. I first learned of New Orleans' Bar Marilou through the\nBrave Margot\nJungle Bird riff this summer, so I was definitely excited to try Sam Perez's three spirit Sazerac. His take on the Sazerac welcomed the nose with a familiar aroma of anise-herbal and lemon oil. Next, a semi-sweet malt sip slipped aside to rye, apple, Cognac, and anise flavors on the swallow. While there were no curve balls here, the complex spirit base added a lot of depth to the standard formula.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDh9QX45kcsP4ITDPjJLUJ09i7fidF-WhO3RMmoM04dWw_XmiNz0mSV-t0yXPFWoK93dHFrZRrsq7UeEoIeyiqaLrAjNbxg4f6z_Ka7kx-lSUPr0UeilMOwYm18e0GWDkMpsyEqrzrPv7Z/s320/marilousazerac4988.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDh9QX45kcsP4ITDPjJLUJ09i7fidF-WhO3RMmoM04dWw_XmiNz0mSV-t0yXPFWoK93dHFrZRrsq7UeEoIeyiqaLrAjNbxg4f6z_Ka7kx-lSUPr0UeilMOwYm18e0GWDkMpsyEqrzrPv7Z/s800/marilousazerac4988.jpg", "comment_count": 0 }, { "title": "cassini slingshot", "url": "https://cocktailvirgin.blogspot.com/2019/11/cassini-slingshot.html", "published": "2019-11-18T08:00:00.000-05:00", "updated": "2019-11-18T08:00:05.187-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "egg", "falernum", "gin", "orgeat", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Gin (Tanqueray)", "1/2 oz Limoncello (Sogno di Sorrento)", "1/2 oz Passion Fruit Syrup", "1/4 oz Orgeat", "1/4 oz Falernum (Velvet)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a single old fashioned or coupe glass (coupe), and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Gin (Tanqueray)\n1/2 oz Limoncello (Sogno di Sorrento)\n1/2 oz Passion Fruit Syrup\n1/4 oz Orgeat\n1/4 oz Falernum (Velvet)\n1 Whole Egg\nShake once without ice and once with ice, strain into a single old fashioned or coupe glass (coupe), and garnish with freshly grated nutmeg.\nTwo Mondays ago after dinner, Andrea mentioned that she would enjoy a Flip due to the chilly weather. After spending a bit of time searching my library for a recipe, I decided to craft one instead. The\nFlip the Bird\nas a Jungle Bird riff turned into an egg drink came to mind, and I began to ponder what other Tiki classic could be transformed. I soon honed in on the\nSaturn\n, and I figured that limoncello could substitute for the citrus similar to how Paul McGee\nswaps\ncuraçao for orange juice.\nFor a name, I honed in on the modern adventures with Saturn via the Cassini probe, and I dubbed this after the probe's final entry to study Saturn's atmosphere. Cassini utilized a slingshot technique around Saturn's moon Titan to gain enough velocity to achieve its last experiment and its demise. The Cassini Slingshot before an entry sip yielded a woody and tropical aroma. Next, a creamy and almond-noted sip sped into a gin, lemon, passion fruit, and clove swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRx8ysutzG6aJQh9YLSyKqEl5gT-u8nikHxDvY3zOxD5ZnDW4JxDsXQH-n6MCRhZVsE2sZ9u9w_NmOS77tLxqkxF-twsA4wNfDtGjB6iYr3zEuFyVWQ3qTq1pWzbtTJlbsnka1bnmuMJ0Y/s320/cassinislingshot4990.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRx8ysutzG6aJQh9YLSyKqEl5gT-u8nikHxDvY3zOxD5ZnDW4JxDsXQH-n6MCRhZVsE2sZ9u9w_NmOS77tLxqkxF-twsA4wNfDtGjB6iYr3zEuFyVWQ3qTq1pWzbtTJlbsnka1bnmuMJ0Y/s800/cassinislingshot4990.jpg", "comment_count": 0 }, { "title": "forbidden dance", "url": "https://cocktailvirgin.blogspot.com/2019/11/forbidden-dance.html", "published": "2019-11-19T08:00:00.000-05:00", "updated": "2019-11-19T08:00:18.611-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Wally Suarez", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "aquavit", "falernum", "genever", "lime juice", "orgeat", "pineapple juice", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Krogstad Aquavit", "1 oz Bols Genever", "3/4 oz Lustau Amontillado Sherry", "1/2 oz Orgeat", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Velvet Falernum", "1/4 oz Vanilla Syrup" ], "instructions": "Whip shake, pour into a Tiki mug, and fill with crushed ice. Garnish with a mint bouquet and freshly grated nutmeg.", "body_text": "1 oz Krogstad Aquavit\n1 oz Bols Genever\n3/4 oz Lustau Amontillado Sherry\n1/2 oz Orgeat\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Velvet Falernum\n1/4 oz Vanilla Syrup\nWhip shake, pour into a Tiki mug, and fill with crushed ice. Garnish with a mint bouquet and freshly grated nutmeg.\nTwo Tuesdays ago, I began perusing\nThe NoMad Cocktail Book\nand was somewhat surprised when I came across a tropical drink recipe. That one was called the Forbidden Dance by Wally Suarez, and it featured an unlikely spirits duo of aquavit and Genever; Vandaag, the now defunct bar in Manhattan, featured those two spirits, yet I do not recall a drink on the menu with both of them together. Once prepared, the nose snuck caraway, woody spice, and mint aromas from the Forbidden Dance. Next, a creamy pineapple, lime, and grape sip writhed into a caraway, nutty, vanilla, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR7pFsijO5WTCoejeFXuDGFMCY7mHVs0_WVBp6c5dhB1_2KmAxdbn1UziQcS-uazMePKiCmsEoCGl4fnKYytpwJ813LKo8wHY8SLxrLLdbSbAOU5DJWc1z1N250tMtWicXXkLdaFik5P5/s320/forbiddendance4993.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR7pFsijO5WTCoejeFXuDGFMCY7mHVs0_WVBp6c5dhB1_2KmAxdbn1UziQcS-uazMePKiCmsEoCGl4fnKYytpwJ813LKo8wHY8SLxrLLdbSbAOU5DJWc1z1N250tMtWicXXkLdaFik5P5/s800/forbiddendance4993.jpg", "comment_count": 0 }, { "title": "rose gold", "url": "https://cocktailvirgin.blogspot.com/2019/11/rose-gold.html", "published": "2019-11-20T08:00:00.000-05:00", "updated": "2019-11-20T08:00:03.939-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Michael Boughton", "source": "Smoke Shop", "year": null }, "categories": [ "#other", "campari", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz High West American Prairie Bourbon", "1/2 oz Campari", "1/2 oz Honey Syrup 1:1", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a rocks glass with a big ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz High West American Prairie Bourbon\n1/2 oz Campari\n1/2 oz Honey Syrup 1:1\n1/2 oz Lemon Juice\nShake with ice, strain into a rocks glass with a big ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, the Boston USBG chapter hosted Chris Furtado at the Smoke Shop in Somerville to discuss the history and product line of Utah's High West Distillery. For a welcome drink, I selected the Rose Gold that Smoke Shop beverage director Michael Boughton made for me, and I had to assume that it was a bitter riff on the Gold Rush. This whiskey Sour featured Campari and honey that worked well rather recently in the\nLow Down\nand was rather pleasant in the\nNegroni Grog\n. In the glass, the Rose Gold panned out whiskey, orange, and honey-herbal notes to the nose. Next, lemon, honey, and malt on the sip soon discovered Bourbon and bitter orange flavors on the swallow with a dry floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvH6ZHCQ89P7jZaC7symD2_oOppquBeW_H3DEINYmm6q1aJ4CX9El33CnE9cT-3clMDoVEaJhM3ct_Q3TLetceD_4YNrPbygGd2_01dW2Eg2h4gl9ioyK6jHKe6qwMEV93yx3Zqu_22Pg/s320/rosegold174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvH6ZHCQ89P7jZaC7symD2_oOppquBeW_H3DEINYmm6q1aJ4CX9El33CnE9cT-3clMDoVEaJhM3ct_Q3TLetceD_4YNrPbygGd2_01dW2Eg2h4gl9ioyK6jHKe6qwMEV93yx3Zqu_22Pg/s800/rosegold174.jpg", "comment_count": 0 }, { "title": "we don't need another hero", "url": "https://cocktailvirgin.blogspot.com/2019/11/we-dont-need-another-hero.html", "published": "2019-11-20T10:00:00.000-05:00", "updated": "2019-11-20T10:00:09.045-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "frederic", "source": "Alcohol Professor", "year": 2019 }, "categories": [ "*original", "amaro", "batavia arrack", "bitters (Angostura)", "chartreuse (green)", "lime juice", "mezcal", "sugar", "tequila" ], "ingredients": [ "1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Batavia Arrack (von Oosten)", "1 1/2 oz Jasper's Basic Stock Mix (*)", "1/4 oz Sfumato or Zucca Rabarbaro (Sfumato)", "1/4 oz Green Chartreuse" ], "instructions": "Build in a metal cup, fill with crushed ice, swizzle to mix and chill, and garnish with a lime shell Thunderdome and freshly grated nutmeg.", "body_text": "1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Batavia Arrack (von Oosten)\n1 1/2 oz Jasper's Basic Stock Mix (*)\n1/4 oz Sfumato or Zucca Rabarbaro (Sfumato)\n1/4 oz Green Chartreuse\nBuild in a metal cup, fill with crushed ice, swizzle to mix and chill, and garnish with a lime shell Thunderdome and freshly grated nutmeg.\n(*) Jasper's Basic Stock Mix: Stir to dissolve 12 oz sugar in 16 oz lime juice. Add 1 oz Angostura Bitters and 1 heaping tsp freshly grated nutmeg. Refrigerate. Shake before using. I made this at a 1/8th scale which is good for around 2 drinks.\nFor Tina Turner's 80th birthday on November 26, Amanda Schuster made a call for tribute drinks for the\nAlcohol Professor\nsite. Like I did for the Freddie Mercury cocktail biopic with the\nKing of the Impossible\n, I honed in on movies from the 1980s -- namely, 1985's\nMad Max Beyond Thunderdome\n. Tina Turner was such a strong character in that movie, and she also did parts of the soundtrack. Therefore, I selected her song \"We Don't Need Another Hero\" from her discography. Given the post-apocalyptic themes in that movie, I thought about darkness, roughness, smokiness, and spice. As a start, I considered the Jasper's Basic Stock Mix that I tested out in the\nJasper's Rum Punch\n. In place of the Jamaican rum, I substituted the three spirits in Phil Ward's\nAirbag\n: reposado tequila, mezcal, and Batavia Arrack. And as an accent, I considered the duo of Rabarbaro and Green Chartreuse that was at the core of John Mayer's\n11+2/12+1\n.\nWhen I called dibs on the song title, Amanda was excited and became fixated on the serving style with advice like, \"I think it needs something metallic for the movie theme. Or shiny, anyway!\" I replied that I had a metal Julep cup but alas no glassware in chainmail. Then I remembered that I owned a chainmail bracelet that I had bought in the mid 90s, and I opted for a Moscow Mule mug instead of the Julep cup. I had already thought out the Thunderdome that I could carve from a citrus shell even before I had figured out the proper vessel. Once prepared, the We Don't Need Another Hero strapped in with nutmeg, spice, and lime aromas on the nose. Next, lime and dark roasty notes on the sip did battle with smoky, funky, vegetal, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKQPlDGZRKkBfaAVNEtSOwhwcbDOg4gSmCLw2AK20IJpD3UT-SxxBbYNyCvtbDytIrmeKlhzhq4xniz6KSw90mJPn5OGwvrQI5WH_YE_MvN_M1XwYCFqFnOiGhhb9sYClP9oBkM_Rp3b-/s320/wedontneedanotherhero4997.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKQPlDGZRKkBfaAVNEtSOwhwcbDOg4gSmCLw2AK20IJpD3UT-SxxBbYNyCvtbDytIrmeKlhzhq4xniz6KSw90mJPn5OGwvrQI5WH_YE_MvN_M1XwYCFqFnOiGhhb9sYClP9oBkM_Rp3b-/s800/wedontneedanotherhero4997.jpg", "comment_count": 0 }, { "title": "bay roc special", "url": "https://cocktailvirgin.blogspot.com/2019/11/bay-roc-special.html", "published": "2019-11-21T08:00:00.000-05:00", "updated": "2019-11-21T08:00:15.558-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jasper LeFranc", "source": "Bay Roc Hotel", "year": null }, "categories": [ "bitters (Angostura)", "drambuie", "lime juice", "rum", "sugar" ], "ingredients": [ "1 1/2 oz Gold Jamaican Rum (Appleton Signature)", "1/2 oz Drambuie", "1 oz Jasper's Basic Stock Mix." ], "instructions": "Shake with ice, strain into a cocktail glass (punch cup), and garnish with a cherry (omit)", "body_text": "1 1/2 oz Gold Jamaican Rum (Appleton Signature)\n1/2 oz Drambuie\n1 oz Jasper's Basic Stock Mix.\nShake with ice, strain into a cocktail glass (punch cup), and garnish with a cherry (omit)\n(*) Jasper's Basic Stock Mix: Stir to dissolve 12 oz sugar in 16 oz lime juice. Add 1 oz Angostura Bitters and 1 heaping tsp freshly grated nutmeg. Refrigerate. Shake before using. I made this at a 1/8th scale which yielded around 3 oz.\nWhen I returned home late from my work shift two Thursdays ago, I remembered that I still had enough Jasper's Basic Stock Mix to make another drink. Therefore, I reached for Jeff Beachbum Berry's\nPotions of the Caribbean\nfor I recalled that there was another recipe besides the\nJasper's Rum Punch\nin its pages. Beachbum sourced those drinks from Trader Vic's 1974\nRum Cookery & Drinkery\nbook, and there, I saw an array of options and pointers like how Jasper LeFranc used Appleton Special for his call of light-colored Jamaican Rum. All of those recipes were created by LeFranc at Jamaica's Bay Roc Hotel, and I ended up selecting the Bay Roc Special that subbed some of the stock mix in the Rum Punch for Drambuie. Once prepared, the Bay Rock Special greeted the senses with an aged rum caramel, allspice, and honey nose. Next, lime and honey mingled on the sip, and the swallow showcased rum, Scotch, allspice, and clove flavors. Overall, the Drambuie pushed the balance to a slightly sweeter than desired level, but the addition of honey and Scotch notes was rather delightful.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7D0Bw2BD0nj3GcfDirhBuFq6J36jHm6SCfw7ulw6sXQh4e68Asv_9xBY7PR6s_ZwJtmaj315utipUCrYVtI08ZQnG_dSYh6Df2u6hqSGzuJ-s3Lr4x2XXM0cDZy7db4POUvQxKBzKFWcp/s320/bayroc5000.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7D0Bw2BD0nj3GcfDirhBuFq6J36jHm6SCfw7ulw6sXQh4e68Asv_9xBY7PR6s_ZwJtmaj315utipUCrYVtI08ZQnG_dSYh6Df2u6hqSGzuJ-s3Lr4x2XXM0cDZy7db4POUvQxKBzKFWcp/s800/bayroc5000.jpg", "comment_count": 0 }, { "title": "the reluctant saint", "url": "https://cocktailvirgin.blogspot.com/2019/11/the-reluctant-saint.html", "published": "2019-11-22T08:00:00.000-05:00", "updated": "2019-11-22T08:00:00.577-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Russell House Tavern", "year": null }, "categories": [ "*original", "absinthe", "campari", "creme de cacao", "mezcal", "quinquina" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Byrrh Grand Quinquina", "3/4 oz Campari", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into a rocks glass with a large cube or into a cocktail coupe (*), and garnish with an orange twist.", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Byrrh Grand Quinquina\n3/4 oz Campari\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 dash Absinthe (20 drop St. George)\nStir with ice, strain into a rocks glass with a large cube or into a cocktail coupe (*), and garnish with an orange twist.\n(*) The drink seemed to fall apart as it diluted so perhaps a warm drink would be preferable than a wet one over time. The recipe was also based off of a room temperature drink, so perhaps up is best.\nTwo Fridays ago, I got home from my work shift at Area Four in Boston (I am there on Thursdays and Friday nights and at La Brasa in Somerville on Tuesday and Saturday nights and Sunday brunch) and was in the mood for a cocktail. The day before, I had entered the\nAsk the Dust\ninto the\nKindredCocktails\ndatabase, and the recipe was still on my mind. Here, I took that room temperature Scaffa that I created a little over 5 years ago at Russell House Tavern and moved it closer to a Mezcal Negroni. While the proportions changed, I did remove the Angostura Bitters and added a slug of Campari in its place. For a name, I took the John Fante theme of the inspiration and named it after one of his screen plays, The Reluctant Saint.\nThe Reluctant Saint welcomed the nose with orange, cherry, and smoke aromas. Next, a dark cherry and grape sip blessed a vegetal agave, chocolate-orange, and quinine-tinged bitter swallow. As the drink diluted over time, the flavors fell apart somewhat so perhaps serving it up (or down) would be better for this combination (especially since it was based off of a room temperature drink).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmswTi_LKrltcdvIwWfLpzL8wGwDbCR3sqfSd6c0xctPZIBV4AzuB6FSMalBQ6SJmxx9eK9D4Tv5VksSsl_rSOp19oBk-7JwwWjC1tibN4i5jM1Q8xeX5UOoijtOzh4zzmUMG40LLU2887/s320/reluctantsaint5003.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmswTi_LKrltcdvIwWfLpzL8wGwDbCR3sqfSd6c0xctPZIBV4AzuB6FSMalBQ6SJmxx9eK9D4Tv5VksSsl_rSOp19oBk-7JwwWjC1tibN4i5jM1Q8xeX5UOoijtOzh4zzmUMG40LLU2887/s800/reluctantsaint5003.jpg", "comment_count": 0 }, { "title": "garibaldi wallbanger", "url": "https://cocktailvirgin.blogspot.com/2019/11/garibaldi-wallbanger.html", "published": "2019-11-23T08:00:00.000-05:00", "updated": "2019-11-28T16:38:08.575-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": 2019 }, "categories": [ "*original", "campari", "galliano", "orange juice", "vodka" ], "ingredients": [ "1 Orange, Juiced and Blended (2 1/2 oz)", "1 oz Campari", "1 oz Vodka (Barr Hill)", "1/2 oz Galliano" ], "instructions": "Build spirits in a small glass and chill in the freezer. Juice a refrigerated orange and blend (stick blender). Pour the fluffy orange juice into the chilled glass with the spirits, mix, and garnish with an orange slice. If a Breville juicer is used, skip the blending step.", "body_text": "1 Orange, Juiced and Blended (2 1/2 oz)\n1 oz Campari\n1 oz Vodka (Barr Hill)\n1/2 oz Galliano\nBuild spirits in a small glass and chill in the freezer. Juice a refrigerated orange and blend (stick blender). Pour the fluffy orange juice into the chilled glass with the spirits, mix, and garnish with an orange slice. If a Breville juicer is used, skip the blending step.\nAfter brunch two Saturdays ago, I was reading\nInstagram\nand noted that the day before, November 8th, was National Harvey Wallbanger Day. I had written about the last time I had celebrated that holiday which was also the first time that I had that 1970s drink back at an\nevent\nat Eastern Standard in 2010, and I was curious what direction that I could take it. One of the drinks that I had heard about for a year or two but finally tried late this past summer was the fluffy orange juice-Campari Highball called the Garibaldi. What if I were to merge the two of them? I lacked the Breville juicer that makes beautiful fluffy juice, so I improvised by whipping up freshly squeezed juice with a stick blender. It felt like a solid tribute to the holiday albeit 12 hours late.\nThe Garibaldi Wallbanger surfed on in with a star anise and bitter orange aroma. Next, a creamy orange sip landed with a slightly bitter orange, vanilla, and star anise swallow. The spice elements of the Galliano melded well with the orange juice and Campari flavors to elevate the classic Garibaldi. And using a local and quality vodka did not hurt things here.\nPostnote 11/28/19:\nI later discovered that there was a 2017 Garibaldi Wallbanger consisting of \"\nStoli Vanilla, Galliano, San Pellegrino Blood Orange Soda.\"\nConsidering the absence of Campari or orange juice, mine is closer to a mashup whereas theirs is closer to a spritzy abstraction, but they did beat me to the punch by 2 years or so.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9h8HONqjTT2-4cf5mr22SgQGhyphenhyphenJiBcRVT2qgK1Lt3U7t-Cej4bffb-4H-Zk4k-hy9OvMOjY810ySAGyjO1b9Kn2y8n5c0sj-eDehMIlbhsXOGRLA_74F7TIdOuigwBwebCZGRlWW1TLdc/s320/garibaldiwallbanger5005.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9h8HONqjTT2-4cf5mr22SgQGhyphenhyphenJiBcRVT2qgK1Lt3U7t-Cej4bffb-4H-Zk4k-hy9OvMOjY810ySAGyjO1b9Kn2y8n5c0sj-eDehMIlbhsXOGRLA_74F7TIdOuigwBwebCZGRlWW1TLdc/s800/garibaldiwallbanger5005.jpg", "comment_count": 0 }, { "title": "this and that", "url": "https://cocktailvirgin.blogspot.com/2019/11/this-and-that.html", "published": "2019-11-24T08:00:00.001-05:00", "updated": "2025-08-08T12:02:00.059-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Beth Willow", "source": "Seaworthy", "year": null }, "categories": [ "creme de peche", "lemon juice", "scotch", "simple syrup (ginger)" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Lemon Juice", "1/2 oz Peach Liqueur (Mathilde)", "1/2 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into a rocks glass with fresh ice, and garnish with a lime wheel-candied ginger pick (lemon twists-ginger slice pick).", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Lemon Juice\n1/2 oz Peach Liqueur (Mathilde)\n1/2 oz Ginger Syrup\nShake with ice, strain into a rocks glass with fresh ice, and garnish with a lime wheel-candied ginger pick (lemon twists-ginger slice pick).\nTwo Sundays ago, I turned to\nImbibe Magazine\nfor the evening's nightcap. The one that I selected from my list to make was the This and That created by Beth Willow of New Orleans' Seaworthy as her riff on Sam Ross'\nPenicillin\n. Once prepared, the This and That shared a lemon, ginger, peach, and smoke nose. Next, lemon, malt, and orchard fruit on the sip progressed into Scotch, peach, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFZMOWqmdXeY9w2TxpHN9I-rDne3eEGazsHPxYSd4oFt5CMqWUsMVa8geX7Ia9dQ5RhUxaMIjkc76zV7v0R4o-HuYL90ALqpePkI4DF1JUn5NmTVtihf1bn0bU5iqwsuC9k_U2xRdQiEF/s320/thisandthat5010.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFZMOWqmdXeY9w2TxpHN9I-rDne3eEGazsHPxYSd4oFt5CMqWUsMVa8geX7Ia9dQ5RhUxaMIjkc76zV7v0R4o-HuYL90ALqpePkI4DF1JUn5NmTVtihf1bn0bU5iqwsuC9k_U2xRdQiEF/s800/thisandthat5010.jpg", "comment_count": 0 }, { "title": "le subtil", "url": "https://cocktailvirgin.blogspot.com/2019/11/le-subtil.html", "published": "2019-11-25T08:00:00.000-05:00", "updated": "2019-11-25T08:00:04.861-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Toby Cecchini", "source": "The Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "amaro", "bitters (other)", "genever", "vermouth (sweet)" ], "ingredients": [ "2 oz Bols Genever", "1/2 oz Cardamaro", "1/2 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)", "2 dash Bittermens Grapefruit Bitters (Bittercube Jamaican #2)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "2 oz Bols Genever\n1/2 oz Cardamaro\n1/2 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)\n2 dash Bittermens Grapefruit Bitters (Bittercube Jamaican #2)\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Mondays ago, I returned to my list of Cardamaro drinks that I had assembled, and I selected Toby Cecchini's 2009 Le Subtil from\nThe Death & Co. Cocktail Book\n. Genever and Cardamaro are a duo that I experienced in the\nDeck Hand\nand the\nWalking Spanish\n, so I was interested in trying it again in a simpler form. Here, the Le Subtil began with grapefruit oil and Genever's malt aroma. Next, the malt continued on into the sip where it mingled with the grape notes, and the swallow showcased the Genever's botanicals melding into a gently bitter finish that ended with grapefruit accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCEuRJi8i9D8OSHS5qfxjnwaKCU6ogJOf_PRv_cHgA271MOmRY5PXNSbb5_cyJvEe_1hUJcFuSYV2cht2n1QWhTA1nrS2SqllnLD68DgfoNcmyBoAW9QBjzkmQaB-GH6Evj3hexWETIz7/s320/lesubtil5013.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCEuRJi8i9D8OSHS5qfxjnwaKCU6ogJOf_PRv_cHgA271MOmRY5PXNSbb5_cyJvEe_1hUJcFuSYV2cht2n1QWhTA1nrS2SqllnLD68DgfoNcmyBoAW9QBjzkmQaB-GH6Evj3hexWETIz7/s800/lesubtil5013.jpg", "comment_count": 0 }, { "title": "much ado about nothing", "url": "https://cocktailvirgin.blogspot.com/2019/11/much-ado-about-nothing.html", "published": "2019-11-26T08:00:00.000-05:00", "updated": "2019-11-26T08:00:02.215-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Kat Lamper", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "averna", "benedictine", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Jim Beam Black Bourbon", "3/4 oz Averna", "3/4 oz Lustau Amontillado Sherry", "1/4 oz Benedictine" ], "instructions": "Stir with ice, strain into a glass, and garnish with a short sprig of rosemary.", "body_text": "1 1/4 oz Jim Beam Black Bourbon\n3/4 oz Averna\n3/4 oz Lustau Amontillado Sherry\n1/4 oz Benedictine\nStir with ice, strain into a glass, and garnish with a short sprig of rosemary.\nAfter we closed up La Brasa on the earlier side two Tuesdays ago, there was still time to make it Backbar for a nightcap. There, I was presented with their new literary-themed cocktail menu, and I asked bartender Kat Lamper for the Much Ado About Nothing. This drink was subtitled \"A marriage of flavors from Spain to Sicily,\" and the wedding theme was central to that Shakespearean play. The rosemary was listed in the ingredients list, but it factored in not as an infusion, syrup, or muddling, but as a very aromatic garnish; indeed, the Much Ado About Nothing greeted the nose with a rosemary bouquet over darker notes. Next, grape and caramel on the sip tied into Bourbon, nutty, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtAHQLqlvmkcAj-wGUeH7nXzO-UoONR-F43kjLOyyocEnDWIKepBYhNrK6u8t0_mwkNatm01T5TDg0IWYIk4ghX5Stgc2bY0_h09ZBFB_sf7J-a351io1BefWM56HCfFmuhd1oMQ5Bvjy/s320/muchado6942.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtAHQLqlvmkcAj-wGUeH7nXzO-UoONR-F43kjLOyyocEnDWIKepBYhNrK6u8t0_mwkNatm01T5TDg0IWYIk4ghX5Stgc2bY0_h09ZBFB_sf7J-a351io1BefWM56HCfFmuhd1oMQ5Bvjy/s800/muchado6942.jpg", "comment_count": 0 }, { "title": "wooden shoe", "url": "https://cocktailvirgin.blogspot.com/2019/11/wooden-shoe.html", "published": "2019-11-27T08:00:00.000-05:00", "updated": "2019-11-27T08:00:10.224-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack", "benedictine", "bitters (Peychaud's)", "calvados", "chartreuse (yellow)", "genever" ], "ingredients": [ "3/4 oz Genever (Bols)", "3/4 oz Aged Apple Brandy (Boulard VSOP Calvados)", "1 oz Cardamaro", "1/4 oz Benedictine", "1/4 oz Yellow Chartreuse", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Genever (Bols)\n3/4 oz Aged Apple Brandy (Boulard VSOP Calvados)\n1 oz Cardamaro\n1/4 oz Benedictine\n1/4 oz Yellow Chartreuse\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nAfter writing up the Le Subtil, I kept thinking about the Genever-Cardamaro duo. That added to the knowledge I gained earlier in the week when I had checked the Haus Alpenz site where it recommended the apple brandy-Cardamaro pairing, so why not work in both? That was supported by the great Genever-apple brandy drinks on the blog such as\nYvonne's Toronto\nand\nA Two-Fold Operation\n; both of those were Calvados recipes, so I opted for that instead of Laird's Bonded. Finally, the apple brandy aspect made me think of the\nWidow's Kiss\nand its Benedictine-Yellow Chartreuse accents. For a name, I looked up Dutch fairy tales to support the Genever ingredient and was inspired by the \"The Legend of the Wooden Shoe.\"\nThe Wooden Shoe stepped to the nose with lemon, malty, and minty-herbal aromas. Next, apple, malt, and grape clopped together on the sip, and the swallow followed through with chocolate, apple, and earthy flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBchcf-0xYQSByleGinnjIzNusCyAUG7CEPsA4-lf34KlXTYfskZEofGdTHULLL3MXPPExEVr-nGQK2lZzmtW2YdSFZpxc89ZPOYn3kQ8sVQ6XLl43trjKu6R5fVgoYPCkHkiKWvce0cL/s320/woodenshoe5014.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBchcf-0xYQSByleGinnjIzNusCyAUG7CEPsA4-lf34KlXTYfskZEofGdTHULLL3MXPPExEVr-nGQK2lZzmtW2YdSFZpxc89ZPOYn3kQ8sVQ6XLl43trjKu6R5fVgoYPCkHkiKWvce0cL/s800/woodenshoe5014.jpg", "comment_count": 0 }, { "title": "submarine pilot", "url": "https://cocktailvirgin.blogspot.com/2019/11/submarine-pilot.html", "published": "2019-11-28T08:00:00.000-05:00", "updated": "2019-11-28T08:00:00.523-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": "Area Four", "year": null }, "categories": [ "#other", "*original", "bitters (Angostura)", "bitters (mole)", "chartreuse (green)", "falernum", "lime juice", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Plantation 3 Star White Rum", "1/2 oz Smith & Cross", "3/4 oz Velvet Falernum", "1/4 oz Green Chartreuse", "1/2 oz Mango Puree (*)", "1/2 oz Lime Juice", "2 dash Angostura Bitters", "2 dash Chocolate Bitters" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with an orchid and a lime wheel.", "body_text": "1 1/2 oz Plantation 3 Star White Rum\n1/2 oz Smith & Cross\n3/4 oz Velvet Falernum\n1/4 oz Green Chartreuse\n1/2 oz Mango Puree (*)\n1/2 oz Lime Juice\n2 dash Angostura Bitters\n2 dash Chocolate Bitters\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with an orchid and a lime wheel.\n(*) We use Perfect Puree brand, but muddling a cube of fresh mango (plus a fine strain step) will work well here. Perhaps 1 oz of mango nectar would sub in a pinch.\nWhen I started the position at Area Four in Boston, the previous bar manager had departed the night before leaving no one to fill in her shoes. While I have helped to keep up on the batching and syrup making for the other drinks, the Freaky Tiki offering required a few hours of prep to make its complex toasted coconut-hibiscus cordial. Instead of trying to invest the time into that, I crafted a replacement tropical drink. I began with the\nTest Pilot\nas my starting point, and I tried to mix in the mango puree that had previously only served to make the kitchen happy during my time there. The curaçao aspect did not seem to work here, so I switched to Green Chartreuse especially with falernum drinks like\nTelenovela\n,\nDwarf Leopard\n, and\nChartreuse Swizzle\nin mind. The end result made me happy, and I combined the Test Pilot with my Jet Pilot riff, the\nLost U-Boat\n, names to dub this one the Submarine Pilot. Since this was done during my shift, I did not write down tasting notes but recall how the fruit was bolstered by spice and herbal accents with a strong rum backbone.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79PK5UdK4n3ryPBp2C26wE5zcKAefCnBSyAieBz4GSRJ435SE94srYWGEdYml7d1XQSvUHHfOZRcKjC4RJ62gMcrmaGIuDUW25cdSRDgVjWUk7tyNTidTl-_SeEA_wFkjaPUJ_rSnrAMM/s320/submarinedriver.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79PK5UdK4n3ryPBp2C26wE5zcKAefCnBSyAieBz4GSRJ435SE94srYWGEdYml7d1XQSvUHHfOZRcKjC4RJ62gMcrmaGIuDUW25cdSRDgVjWUk7tyNTidTl-_SeEA_wFkjaPUJ_rSnrAMM/s800/submarinedriver.jpg", "comment_count": 0 }, { "title": "alley cat", "url": "https://cocktailvirgin.blogspot.com/2019/11/alley-cat.html", "published": "2019-11-29T08:00:00.000-05:00", "updated": "2019-11-29T08:00:04.358-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Frank Caiafa", "source": "Peacock Alley", "year": 2005 }, "categories": [ "benedictine", "bitters (orange)", "gin" ], "ingredients": [ "2 oz Citadelle Gin (Tanqueray)", "1/2 oz Benedictine", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist to mimic a cat's tail over the side of the glass.", "body_text": "2 oz Citadelle Gin (Tanqueray)\n1/2 oz Benedictine\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist to mimic a cat's tail over the side of the glass.\nTwo Fridays ago, I reached for Frank Caiafa's\nThe Waldorf Astoria Bar Book\nfor a nightcap idea and spotted Frank's Alley Cat that was his riff on the\nAlaska\nfor the 2005 reopening of Peacock Alley. With the structure of spirit, Benedictine, and bitters, the combination reminded me of Paul Harrington's\nHighlander\n. Once prepared, the Alley Cat swiped at the nose with an orange and pine aromas. Next, a dry yet rich sip hopped the fence to a juniper, herbal, orange, lemon, chocolate, and minty swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZx2iUXlFoqUdZ2tukKcbZbTvYppY5ZfQGrkchtCfxs-18NtgerA3R0kInvCF0440s8Kc-iURMGkDAaD4wbe6iYhhTlV7O6hpIaVIMaIb9W8X6V1vnpuutjNAYiNSBx_4Sgl9rmjbVS0nh/s320/alleycat5017.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZx2iUXlFoqUdZ2tukKcbZbTvYppY5ZfQGrkchtCfxs-18NtgerA3R0kInvCF0440s8Kc-iURMGkDAaD4wbe6iYhhTlV7O6hpIaVIMaIb9W8X6V1vnpuutjNAYiNSBx_4Sgl9rmjbVS0nh/s800/alleycat5017.jpg", "comment_count": 0 }, { "title": "red morning light", "url": "https://cocktailvirgin.blogspot.com/2019/11/red-morning-light.html", "published": "2019-11-30T08:00:00.000-05:00", "updated": "2019-11-30T08:00:09.817-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Tonia Guffey-Stamper", "source": "Imbibe Magazine", "year": 2019 }, "categories": [ "bitters (mole)", "campari", "kahlua", "scotch", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Campari", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Coffee Liqueur (Kahlua)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, spritz with smoky Scotch (several drops Laphroaig 10 Year), and garnish with an orange twist.", "body_text": "1 1/2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Campari\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Coffee Liqueur (Kahlua)\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, spritz with smoky Scotch (several drops Laphroaig 10 Year), and garnish with an orange twist.\nAfter getting home from work two Saturday nights ago, I spotted the bookmarked copy of the November/December 2019\nImbibe Magazine\nand opened up to the Red Morning Light. That recipe was crafted by Tonia Guffey-Stamper at The Kitchen at Atomic in Las Vegas; Tonia recently headed out to Vegas to open her own spot after honing her craft in such New York watering holes as Dram, Flatiron Lounge, and Lani Kai. Here, this Scotch Negroni reminded me of similar coffee-tinged ones like the\nLodge Negroni\n,\nLonnie Desoto\n, and\nSailor's Negroni\n, so I figured that it would make a great way to wrap up the evening. Once prepared, the Red Morning Light donated an orange and peat smoke bouquet to the nose. Next, malt and roast notes on the sip rose to Scotch, coffee, and bitter orange flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2X-rXyGIYfmTaD2z8jSaHy47ACb0USbzVli_sEcLaVCYtHR495x6OhAdayBG26O21cFc84UEzDqD0VMUV7kSv0fJwYk6XpggWLcYpVfs7-pBwqXWvxVQlwXnpnsj37ubEMV_0FMKbItEz/s320/redmorninglight5019.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2X-rXyGIYfmTaD2z8jSaHy47ACb0USbzVli_sEcLaVCYtHR495x6OhAdayBG26O21cFc84UEzDqD0VMUV7kSv0fJwYk6XpggWLcYpVfs7-pBwqXWvxVQlwXnpnsj37ubEMV_0FMKbItEz/s800/redmorninglight5019.jpg", "comment_count": 0 }, { "title": "morning glory", "url": "https://cocktailvirgin.blogspot.com/2019/12/morning-glory.html", "published": "2019-12-01T08:00:00.000-05:00", "updated": "2019-12-01T08:00:04.954-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "absinthe", "bitters (Angostura)", "brandy", "curacao", "lemon juice" ], "ingredients": [ "1/2 Brandy (2 oz Camus VS Cognac)", "1/4 Curaçao (1/2 oz Pierre Ferrand Dry Curaçao + 1 bsp simple syrup)", "1/4 Lemon Juice (1/2 oz)", "2 dash Absinthe (3/4 bsp St. George)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1/2 Brandy (2 oz Camus VS Cognac)\n1/4 Curaçao (1/2 oz Pierre Ferrand Dry Curaçao + 1 bsp simple syrup)\n1/4 Lemon Juice (1/2 oz)\n2 dash Absinthe (3/4 bsp St. George)\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Sundays ago, I revisited the 1937\nCafé Royal Cocktail Book\nfor a drink idea. There, I was lured in by the Morning Glory which is not the better know Fizz\none\nbut somewhat close to the\nMorning\nfrom Boothby's 1934 edition. Moreover, it was similar to a\nSidecar\nwith absinthe and bitters or perhaps an\nAlabazam\nwith absinthe. The idea appealed to me since earlier in the day, I made one of the servers at work a Sidecar for his brunch shift drink since he recently had an enjoyable one out on the town, and we spent a few moments discussing the drink's history and where it fits in with the cocktail families.\nThe Morning Glory opened up with lemon oil, brandy, and anise aromas. Next, lemon and orange notes on the sip climbed towards Cognac, orange, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqRIyaZ-dbJUFmdJuLpbjQhk6_pp3YWndnXBJQz8LFrP9koPjhOrPNzPpmfRdCtMHD7J2RiGLBawAzusT1i5Aft_LTPvansskKM-OGepK4GfJItt7806beQm_r6vp6QCNJqO7MSujOQlx/s320/morningglory5020.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqRIyaZ-dbJUFmdJuLpbjQhk6_pp3YWndnXBJQz8LFrP9koPjhOrPNzPpmfRdCtMHD7J2RiGLBawAzusT1i5Aft_LTPvansskKM-OGepK4GfJItt7806beQm_r6vp6QCNJqO7MSujOQlx/s800/morningglory5020.jpg", "comment_count": 0 }, { "title": "sharon", "url": "https://cocktailvirgin.blogspot.com/2019/12/sharon.html", "published": "2019-12-02T08:00:00.000-05:00", "updated": "2019-12-02T08:00:08.931-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Tristan Willey", "source": "Session Cocktails", "year": null }, "categories": [ "campari", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Manzanilla Sherry (Lustau Fino)", "1 oz Sweet Vermouth (Martini Grand Lusso)", "3/4 oz Campari" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Manzanilla Sherry (Lustau Fino)\n1 oz Sweet Vermouth (Martini Grand Lusso)\n3/4 oz Campari\nStir with ice, strain into a Nick & Nora glass, and garnish with orange oil from a twist.\nTwo Mondays ago, I was still exhausted from a long work week, so I wanted something low proof as a compromise to abstaining completely. Therefore, I reached for Drew Lazor's\nSession Cocktails\nbook and spotted the Sharon by New York City bartender Tristan Willey. The Sharon was his lower proof Negroni riff, and he described how \"Dry sherry has such as strong backbone. It lends so much to a drink while asking so little of the drinker.\" Once assembled, the Sharon welcomed the nose with savory and orange oil aromas. Next, an off-dry red grape sip stepped aside to sweet vermouth transitioning to dry, crisp sherry with bitter orange notes in between on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoL5i85M60_2prP0UB8wuPyX9sJi1qOtBwoKPSoCdnS3LH4UDGW6q8uwjgPDB3gKmc_ytYmv3MMgB-AyL7CfBuxfbIzxjQpe1OTsZGIAuwLN3dlRgjaZxU7fkRWkfbZ98xYSoIqhSZA9g0/s320/sharon5024.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoL5i85M60_2prP0UB8wuPyX9sJi1qOtBwoKPSoCdnS3LH4UDGW6q8uwjgPDB3gKmc_ytYmv3MMgB-AyL7CfBuxfbIzxjQpe1OTsZGIAuwLN3dlRgjaZxU7fkRWkfbZ98xYSoIqhSZA9g0/s800/sharon5024.jpg", "comment_count": 0 }, { "title": "magic truce", "url": "https://cocktailvirgin.blogspot.com/2019/12/magic-truce.html", "published": "2019-12-03T08:00:00.000-05:00", "updated": "2019-12-03T08:00:02.755-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "C. Chiswell", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "drambuie", "lemon juice", "orange juice", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "4/10 Segram's Bourbon (1 1/3 oz Wild Turkey 101)", "3/10 Drambuie (1 oz)", "1/10 Noilly Prat Dry Vermouth (1/3 oz)", "1/10 Orange Juice (1/3 oz)", "1/10 Lemon Juice (1/3 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "4/10 Segram's Bourbon (1 1/3 oz Wild Turkey 101)\n3/10 Drambuie (1 oz)\n1/10 Noilly Prat Dry Vermouth (1/3 oz)\n1/10 Orange Juice (1/3 oz)\n1/10 Lemon Juice (1/3 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nAfter having had success with the 1937\nCafé Royal Cocktail Book\nvia the Morning Glory, I returned to that book two Tuesdays ago and found the Magic Truce. The recipe was crafted by UK Bartender Guild member C. Chiswell who was most famous for being one of the founders in 1951 of the International Bartender Association or IBA. Once prepared, the Magic Truce conjured up a lemon and floral aroma. Next, malt, orange, lemon, and honey on the sip agreed upon Bourbon, honey, and herbal notes on the swallow. Overall, it was not sweet as I first expected, but raising the dry vermouth and juice quotients a bit (or dropping the Drambuie amount) would make for a more balanced drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmS2T3VvyAfvjO2bI9HSk6QC3kd8mkculRnL9ZTiLch9upqMh52jRh4vOL43yOTiH89DuYGGLDtCgBBZaiNpH5UuhqYwY4L6e8flWtvLay9aPmiXvNQYHX36J6fI0qJnvd-jkAEDfWA3iQ/s320/magictruce5026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmS2T3VvyAfvjO2bI9HSk6QC3kd8mkculRnL9ZTiLch9upqMh52jRh4vOL43yOTiH89DuYGGLDtCgBBZaiNpH5UuhqYwY4L6e8flWtvLay9aPmiXvNQYHX36J6fI0qJnvd-jkAEDfWA3iQ/s800/magictruce5026.jpg", "comment_count": 0 }, { "title": "final ward eight", "url": "https://cocktailvirgin.blogspot.com/2019/12/final-ward-eight.html", "published": "2019-12-04T08:00:00.000-05:00", "updated": "2019-12-04T08:00:13.996-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "chartreuse (green)", "grenadine", "lemon juice", "maraschino", "orange juice", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Old Overholt)", "3/4 oz Lemon Juice", "1/4 oz Green Chartreuse", "1/4 oz Maraschino (Luxardo)", "1/4 oz Grenadine", "1/4 oz Orange Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist (a cherry or a lemon twist or no garnish at all would work well here too).", "body_text": "1 1/4 oz Rye Whiskey (Old Overholt)\n3/4 oz Lemon Juice\n1/4 oz Green Chartreuse\n1/4 oz Maraschino (Luxardo)\n1/4 oz Grenadine\n1/4 oz Orange Juice\nShake with ice, strain into a cocktail glass, and garnish with an orange twist (a cherry or a lemon twist or no garnish at all would work well here too).\nTwo Wednesdays ago, Phil Ward's Last Word riff, the\nFinal Ward\n, came into my mind. My mind free associated with the name and thought about the 1898 Boston classic,\nWard 8\n. Those two drinks share two ingredients, rye and lemon juice, and one word in the name, so why not try to mash them up?\nThe Final Ward Eight was the end result, and it welcomed the nose with orange oil over rye whiskey and nutty Maraschino notes. Next, a lemon and berry sip slid into rye, nutty cherry, orange juice, and Chartreuse's herbal flavors on the swallow. Overall, it was not as blaring as the Final Ward and not as basic as the Ward 8 but somewhere pleasantly in between.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg403mkIoCrp9lpGwG0qNSKPaC8VJhXI7JXHlvuF3sn7OW31LuQclkiNycj8WQFs3vpEY8pE6snBSkyefMYnkDODXMOuWWBXspQ-DpMaQ_vyxBcpS37JrOLaQf16L1n1_H7zVTpnNnXyljE/s320/finalwardeight5027.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg403mkIoCrp9lpGwG0qNSKPaC8VJhXI7JXHlvuF3sn7OW31LuQclkiNycj8WQFs3vpEY8pE6snBSkyefMYnkDODXMOuWWBXspQ-DpMaQ_vyxBcpS37JrOLaQf16L1n1_H7zVTpnNnXyljE/s800/finalwardeight5027.jpg", "comment_count": 0 }, { "title": ":: great gift ideas ::", "url": "https://cocktailvirgin.blogspot.com/2019/12/great-gift-ideas.html", "published": "2019-12-04T12:31:00.000-05:00", "updated": "2019-12-04T12:31:18.058-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [ "1360 recipes from Boston from ~2005 to 2017: the Golden Age of Boston Cocktails! My first book," ], "instructions": null, "body_text": "1360 recipes from Boston from ~2005 to 2017: the Golden Age of Boston Cocktails! My first book,\nDrink & Tell: A Boston Cocktail Book\ncame out in 2012 as my love letter to my city, its bartenders, bars, and recipes. That book alone drove me to drop my day job and become a professional bartender. My next, book,\nBoston Cocktails: Drunk & Told\nin 2017 covers the next 5 years of progression tracing the diaspora of talented bartenders across town as new places opened up. A completely new book with no repeats (save for parts of the techniques section) with a dozen or so essays about hospitality, the Daiquiri Time Out origins, and the history of modern Boston speakeasies. While the first book captured a little over 40 bars and 505 recipes, the second was in excess of 100 locations and 855 recipes.\nOne of my favorite reviews on Amazon:\nPerfect holiday presents right here:\n•\nDrink & Tell: A Boston Cocktail Book\n: on\nAmazon\n,\nB&N\n, and at the\nBoston Shaker\n(signed copies available online and in-store).\n•\nBoston Cocktails: Drunk & Told\n: on\nAmazon\n,\nB&N\n, and at the\nBoston Shaker\n(signed copies available online and in-store).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFl8hhL8SxQt5WJnK5UyxGtrfDBIJ1shumobDVTFd6Vade1kcyFSBXDgUjv8_KafX_kBZcH_NvHVSkZ4VAaJGdVDogOZdUfPcnTJDTQfjlaGGTLRM5-HABPKFjA9ZP_c3tdlHsSSb7wSby/s320/earls_drinktell_drunktold500.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCkYSnjuwYZQeudM1Vi4mGR2SyInW5TE0i7Ar_21A1xK_CaBgzW8eWnHsjkSrOh3rGd6FDBpQweouVEiSIU5NHZ5b77TeOYHf-b1_t1GoWJHFCfpSYUndJIr4G_G5fVC30fKq0cAPYQwY/s320/drunktold_5starreview.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFl8hhL8SxQt5WJnK5UyxGtrfDBIJ1shumobDVTFd6Vade1kcyFSBXDgUjv8_KafX_kBZcH_NvHVSkZ4VAaJGdVDogOZdUfPcnTJDTQfjlaGGTLRM5-HABPKFjA9ZP_c3tdlHsSSb7wSby/s800/earls_drinktell_drunktold500.jpg", "comment_count": 0 }, { "title": "significant other", "url": "https://cocktailvirgin.blogspot.com/2019/12/significant-other.html", "published": "2019-12-05T08:00:00.001-05:00", "updated": "2019-12-05T08:00:06.422-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Tom Dixon", "source": "Brooklyn Bartender", "year": null }, "categories": [ "apricot liqueur", "lime juice", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Lunazul)", "3/4 oz Lime Juice", "1/2 oz Apricot Liqueur (Combier)", "1/2 oz 1:1 Agave Syrup", "8 small pieces Chopped Celery" ], "instructions": "Shake with ice, strain into a rocks glass with fresh ice (cocktail coupe without ice), and garnish with a celery leaf.", "body_text": "2 oz Blanco Tequila (Lunazul)\n3/4 oz Lime Juice\n1/2 oz Apricot Liqueur (Combier)\n1/2 oz 1:1 Agave Syrup\n8 small pieces Chopped Celery\nShake with ice, strain into a rocks glass with fresh ice (cocktail coupe without ice), and garnish with a celery leaf.\nAfter work two Thursdays ago, I turned to the\nBrooklyn Bartender\nbook for a drink idea. There, I spotted Tom Dixon's fruity and vegetal Significant Other that he crafted at Roberta's. Once prepared, the Significant Other donated a vegetal nose from the agave and perhaps celery elements. Next, a lime sip slipped into tequila and apricot flavors on the swallow with a delightful celery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloLTi4zq27XzGJJwwzhBIC8MMliPyXu_3ZlyH3-C9IaHDhyZjU7s16AeC1lG-a7bfqyG_R8UebvdUrlLVQpDOk11KUiNDeJjdRRjfC-y7Aix0mc-d7Adv1Nl9Alf8_0dgpOMdij8hTt3l/s320/significantother5030.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloLTi4zq27XzGJJwwzhBIC8MMliPyXu_3ZlyH3-C9IaHDhyZjU7s16AeC1lG-a7bfqyG_R8UebvdUrlLVQpDOk11KUiNDeJjdRRjfC-y7Aix0mc-d7Adv1Nl9Alf8_0dgpOMdij8hTt3l/s800/significantother5030.jpg", "comment_count": 0 }, { "title": "morale & welfare", "url": "https://cocktailvirgin.blogspot.com/2019/12/morale-welfare.html", "published": "2019-12-06T08:00:00.000-05:00", "updated": "2019-12-06T08:00:15.755-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "shoreleave" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Shore Leave", "year": null }, "categories": [ "#shoreleave", "bitters (mole)", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Plantation OFTD Overproof Rum", "3/4 oz Cinnamon Syrup", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "2 dash Bittermens Mole Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe with an ice cube.", "body_text": "1 1/2 oz Plantation OFTD Overproof Rum\n3/4 oz Cinnamon Syrup\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n2 dash Bittermens Mole Bitters\nShake with ice and strain into a cocktail coupe with an ice cube.\nTwo and a half weeks ago, La Brasa held its monthly E-Som (East Somerville) Market, and the guest bartender was Ryan Lotz representing Shore Leave (he is also the bar director of Bar Mezzana and Black Lamb). I have known Ryan for over 9 years since he was at the helm of the cocktail program at\nLineage\n, and it was both an honor and a lot of fun to share the bar with him. Ryan mentioned that he was working a bar shift that Friday night, and I figured that it would be convenient to stop by after I took the first cut at Area Four as Shore Leave is two blocks away.\nThe drink that I selected two Fridays ago was the Morale & Welfare whose name reminded me of another Daiquiri riff, the\nDeath & Sundries\n, and it was subtitled \"This Daiquiri variation will keep your spirits high.\" The Morale & Welfare greeted the nose with dark rum notes with a hint of funk. Next, a caramel, lime, and grapefruit sip slid into a funky rum swallow with a cinnamon and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAHZWBj1FlIyBOWXLdKA1Y46df137L7-dxxOLMx6WADMNdJgmE1oYklvD0E42ClKon2H34jFamhGEJMp0OhusPmoeqRvZppi7di2tAWlRytSfJXLrsoZdNsVamxxQ_V29RAGWnIjOSQkj/s320/moralewelfare5034.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAHZWBj1FlIyBOWXLdKA1Y46df137L7-dxxOLMx6WADMNdJgmE1oYklvD0E42ClKon2H34jFamhGEJMp0OhusPmoeqRvZppi7di2tAWlRytSfJXLrsoZdNsVamxxQ_V29RAGWnIjOSQkj/s800/moralewelfare5034.jpg", "comment_count": 1 }, { "title": "no quarter", "url": "https://cocktailvirgin.blogspot.com/2019/12/no-quarter.html", "published": "2019-12-08T08:00:00.001-05:00", "updated": "2021-09-08T10:34:19.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Keith Corwin", "source": "Thelonious Bar", "year": null }, "categories": [ "amaro", "benedictine", "bitters (Angostura)", "bitters (orange)", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Jagermeister", "1 oz Sweet Vermouth (Martini Grand Lusso)", "1 bsp Benedictine", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Smith & Cross Rum\n1 oz Jagermeister\n1 oz Sweet Vermouth (Martini Grand Lusso)\n1 bsp Benedictine\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I returned to a cocktail that I had spotted on\nInstagram\ncalled the No Quarter. The recipe was crafted by Keith Corwin (@BerlinCocktails) of the Quarter Bar in Brooklyn, and it was the first drink that he got on a menu ever while at the Thelonious Bar in Berlin (then called\n\"Keith No. 1\")\n. Once prepared, the No Quarter welcomed the nose with orange, rum funk, and grape aromas. Next, caramel and grape mingled on the sip, and the swallow showcased the rum's funk and the Jagermeister's spices especially the ginger and clove. While I was expecting this drink to come across like a\nKingston Negroni\n, the balance and feel were closer to an\nArawak\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTwzChh0qbINEeEzdRFhvrnPm12i8tHXfDi8ALttyHfW9bXxZnN5mYnY093sOPM6nTQ11fc1qjEzEg9V21PeJcb9Ly9I7Kh0hRUcMmEaaSff7scXo-Awl7AOHlpNK5PYwyHAzmPYSQFO2/s320/noquarter5036.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTwzChh0qbINEeEzdRFhvrnPm12i8tHXfDi8ALttyHfW9bXxZnN5mYnY093sOPM6nTQ11fc1qjEzEg9V21PeJcb9Ly9I7Kh0hRUcMmEaaSff7scXo-Awl7AOHlpNK5PYwyHAzmPYSQFO2/s800/noquarter5036.jpg", "comment_count": 0 }, { "title": "man-o-war", "url": "https://cocktailvirgin.blogspot.com/2019/12/man-o-war.html", "published": "2019-12-09T08:00:00.000-05:00", "updated": "2019-12-09T08:00:03.974-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "BigSmokeTiki", "source": "Instagram", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "cachaça", "campari", "lime juice", "pimento dram", "simple syrup (cinnamon)", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimmaron)", "1/2 oz Aged Cachaça (Avua Balsamo)", "3/4 oz Campari", "3/4 oz Lime Juice", "1/4 oz Vanilla Syrup", "1/4 oz Allspice Dram", "1/4 oz Cinnamon Syrup", "1 pinch Salt", "1 dash Angostura Bitters", "2 dash Orange Bitters (Regan's)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a citrus peel jelly fish (mint sprigs).", "body_text": "1 1/2 oz Reposado Tequila (Cimmaron)\n1/2 oz Aged Cachaça (Avua Balsamo)\n3/4 oz Campari\n3/4 oz Lime Juice\n1/4 oz Vanilla Syrup\n1/4 oz Allspice Dram\n1/4 oz Cinnamon Syrup\n1 pinch Salt\n1 dash Angostura Bitters\n2 dash Orange Bitters (Regan's)\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a citrus peel jelly fish (mint sprigs).\nTwo Mondays ago, I selected another\nInstagram\ndrink that I had bookmarked -- namely, the Man-O-War by London's BigSmokeTiki. The Man-O-War was his\nNui Nui\nriff with Campari and a pinch of salt subbing in for the orange juice and tequila and cachaça filling in for the rum (besides slightly altered proportions). Once prepared, the Man-O-War stung the nose with mint over vegetal notes (I was not feeling creative enough to make a citrus jellyfish and instead opted for my Zombie mint that had survived the last few frosts). Next, lime and orange notes on the sip swam into tequila, woody, allspice, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk13PQDCUwsRVWyK0BhQn_HJ38egbglgT6R1eoQPgcApJI6yN0VYRXYKkI8IKNTMzV1sjR435-QeGu664DaeQaNc0zajWoqPBBj1bFrZUzNRj3wzMsmlEIwKYkWH5-5yxiDJBK_gXpXCU_/s320/manowar5040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk13PQDCUwsRVWyK0BhQn_HJ38egbglgT6R1eoQPgcApJI6yN0VYRXYKkI8IKNTMzV1sjR435-QeGu664DaeQaNc0zajWoqPBBj1bFrZUzNRj3wzMsmlEIwKYkWH5-5yxiDJBK_gXpXCU_/s800/manowar5040.jpg", "comment_count": 0 }, { "title": "warday's cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/12/wardays-cocktail.html", "published": "2019-12-10T08:00:00.000-05:00", "updated": "2019-12-10T08:00:04.074-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "applejack", "calvados", "chartreuse (green)", "gin", "vermouth (sweet)" ], "ingredients": [ "1/3 Dry Gin (1 oz Beefeater)", "1/3 Calvados or Apple Brandy (1 oz Laird's Bonded)", "1/3 Sweet Vermouth (1 oz Martini Grand Lusso)", "1 tsp Chartreuse (1/6 oz Green)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Dry Gin (1 oz Beefeater)\n1/3 Calvados or Apple Brandy (1 oz Laird's Bonded)\n1/3 Sweet Vermouth (1 oz Martini Grand Lusso)\n1 tsp Chartreuse (1/6 oz Green)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I was flipping through the 1937\nCafé Royal Cocktail Book\nwhen I spotted the Warday's Cocktail. I had first tried the drink back in early 2008 when I found it the\nSavoy Cocktail Book\n. My journal entry shows that it was the same recipe, and that \"The Chartreuse wasn't specified and my notes say that I used Green but Yellow might do just as nicely (in fact, a quick Google search seems to indicate that most modern recipes for this drink use Yellow). The sweet vermouth and Calvados add a lot of fullness which is balanced by the gin and Chartreuse's complexity.\" I stuck with Green Chartreuse for it is my default when the color is not specified, and also the combination reminded me of an apple-rich\nBijou\n; Yellow would most likely provide a softer and more rounded drink. Once prepared, the Warday's Cocktail's nose was dominated by the Chartreuse's herbal aromas. Next, grape and apple notes mingled on the sip, and the swallow showcased pine, apple, and herbal flavors. Overall, the teaspoon of Chartreuse went a long way and offered a much better balance than the equal parts Bijou.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhulUuqHmy8SpzR964Ikwie6dv85n0Zrh_uIbv5-dSMsR_lCdDrdOkgwNANE4qRosm84vRz0jP159JzILGelFcrXsrXhEjx7vrovWMh0pQN2fP9VboxdmLX4rdiXejkmxPSIHbM8X9OzTK/s320/wardays5043.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhulUuqHmy8SpzR964Ikwie6dv85n0Zrh_uIbv5-dSMsR_lCdDrdOkgwNANE4qRosm84vRz0jP159JzILGelFcrXsrXhEjx7vrovWMh0pQN2fP9VboxdmLX4rdiXejkmxPSIHbM8X9OzTK/s800/wardays5043.jpg", "comment_count": 0 }, { "title": "luchador", "url": "https://cocktailvirgin.blogspot.com/2019/12/luchador.html", "published": "2019-12-11T08:00:00.000-05:00", "updated": "2019-12-11T08:00:01.106-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Greg Buttera and Stephen Cole", "source": "Barrel House Flat", "year": 2013 }, "categories": [ "amaro", "bitters (orange)", "punt e mes", "sherry", "whiskey" ], "ingredients": [ "1 1/2 oz Corn-based White Whiskey (Junior Johnson's Midnight Moon)", "1/2 oz Punt e Mes", "1/2 oz Cardamaro", "1/4 oz Lustau Amontillado Sherry", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (include the twist).", "body_text": "1 1/2 oz Corn-based White Whiskey (Junior Johnson's Midnight Moon)\n1/2 oz Punt e Mes\n1/2 oz Cardamaro\n1/4 oz Lustau Amontillado Sherry\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (include the twist).\nTwo Wednesdays ago, I began thumbing through my\nFood & Wine: Cocktails\nlibrary when I spotted the Luchador in the 2013 edition. That time point was in the heyday of the white whiskey craze that seems to have subsided greatly, and the Luchador was one that called for a corn-forward white dog. The recipe was crafted by Greg Buttera and Stephen Cole at Chicago's Barrel House Flat, and Buttera commented, \"I wanted to build up layers of spice in this cocktail. The effect is a little like Christmas Pudding.\" Once prepared, the Luchador bowed to the nose with orange, grape and a hint of nuttiness. Next, it threw grape and a hint of orange into the sip, and finally the swallow began sweet and ended herbal, bitter, and oxidized-nutty.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOqNYESMpGSeaIAf4_QrCRCzjOdG1TgMD94YP-areqYSJlyMvSkP_NbafSCda3FZFCLd0dnvi2eAnHzHpgg2Ynzbam0SwUVvQ5EhoaBUksjqTpovzFFGPZt06ZHwoZie6eknqCHFppBd9/s320/luchador5045.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOqNYESMpGSeaIAf4_QrCRCzjOdG1TgMD94YP-areqYSJlyMvSkP_NbafSCda3FZFCLd0dnvi2eAnHzHpgg2Ynzbam0SwUVvQ5EhoaBUksjqTpovzFFGPZt06ZHwoZie6eknqCHFppBd9/s800/luchador5045.jpg", "comment_count": 0 }, { "title": "vagabond", "url": "https://cocktailvirgin.blogspot.com/2019/12/vagabond.html", "published": "2019-12-12T08:00:00.000-05:00", "updated": "2019-12-12T08:00:10.359-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Leo Robitschek", "source": "The Nomad Cocktail Book", "year": null }, "categories": [ "absinthe", "quinquina", "scotch", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Laphroaig 10 Year Scotch", "3/4 oz Rittenhouse Bonded Rye Whiskey", "1/2 oz Bonal Gentiane-Quina", "1/2 oz Lustau Amontillado Sherry" ], "instructions": "Stir with ice, strain into a single old fashioned glass pre-rinsed with Pernod Absinthe (Butterfly), and garnish with lemon oil from a twist.", "body_text": "1 oz Laphroaig 10 Year Scotch\n3/4 oz Rittenhouse Bonded Rye Whiskey\n1/2 oz Bonal Gentiane-Quina\n1/2 oz Lustau Amontillado Sherry\nScant 1/2 oz Lustau Pedro Ximenez Sherry (Oxford 1970)\nStir with ice, strain into a single old fashioned glass pre-rinsed with Pernod Absinthe (Butterfly), and garnish with lemon oil from a twist.\nTwo Thursdays ago, I returned home from work and was in need of a nightcap. For recipe inspiration, I turned to Leo Robitschek's\nThe Nomad Cocktail Book\nand spotted his Vagabond that was described as a \"smoky Scotch Old Fashioned with hints of anise.\" Once prepared, the Vagabond waved to the nose with lemon, anise, and peat aromas. Next, a rich, raisiny grape sip meandered into grape, Scotch's smoke, and rye's spice on the swallow with a quinine-anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OcuM-HlQ9Wck7APqus9GyVYNmB0_dsWS_02v9XUlqhCCh0dDdijHpCtjrNrmkUdqcjcwalrLP5qUKem1hlzIz-4DwpTQlLPsbPnD3itDlKlZXwcyAqFtY5I3a99_eBMdhO_voSsFr1vN/s320/vagabond5046.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OcuM-HlQ9Wck7APqus9GyVYNmB0_dsWS_02v9XUlqhCCh0dDdijHpCtjrNrmkUdqcjcwalrLP5qUKem1hlzIz-4DwpTQlLPsbPnD3itDlKlZXwcyAqFtY5I3a99_eBMdhO_voSsFr1vN/s800/vagabond5046.jpg", "comment_count": 0 }, { "title": "cross-eyed and painless", "url": "https://cocktailvirgin.blogspot.com/2019/12/cross-eyed-and-painless.html", "published": "2019-12-13T08:00:00.000-05:00", "updated": "2019-12-13T08:00:02.705-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Ace Hotel in New Orleans", "year": null }, "categories": [ "bitters (Angostura)", "curacao", "dubonnet", "herbsainte", "sloe gin", "tequila" ], "ingredients": [ "3/4 oz Tequila (Lunazul Blanco)", "3/4 oz Sloe Gin (Atxa Pataxaran)", "3/4 oz Dry Curaçao (Pierre Ferrand)", "3/4 oz Lillet Rouge (Dubonnet)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe pre-rinsed with Herbsaint, and garnish with a lemon twist.", "body_text": "3/4 oz Tequila (Lunazul Blanco)\n3/4 oz Sloe Gin (Atxa Pataxaran)\n3/4 oz Dry Curaçao (Pierre Ferrand)\n3/4 oz Lillet Rouge (Dubonnet)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe pre-rinsed with Herbsaint, and garnish with a lemon twist.\nTwo Fridays ago, I reached for Sarah Baird's\nNew Orleans Cocktails\nbook, and there I spotted the Cross-Eyed and Painless. The recipe was crafted at the Ace Hotel in New Orleans and was named after a Talking Heads song. The combination of tequila and sloe gin made me think of Phil Ward's\nLipspin\n, and agave and sloe gin have also worked well together in the\nGail Collins\n,\nTicket to Paradise\n, and a few other drinks.\nOnce prepared, the Cross-Eyed and Painless met the nose with lemon, tequila, anise, and sloe plum aromas. Next, berry, plum, and cherry notes mingled on the sip, and the swallow shared tequila, orange, coffee, and allspice flavors. I most likely skipped over this recipe before since it reads as though it has a high sugar content; when someone on\nInstagram\nasked if it was sweet, I replied, \"Surprisingly drinkable although definitely a touch on the sweeter side.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveH0z5AMFh6PE8sswWlWW_9LZH8Udd0PdC7hawcYqLfFg6JLliNt2sDbpDJ5Rm3Wo6t50qpWj3b52G_Rb98lZeCUeOC59NIg2NVio34udX9_gXfFcet0xEhJQHL15wSTC5FsM_tC_TwZl/s320/crosseyedpainless5051.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveH0z5AMFh6PE8sswWlWW_9LZH8Udd0PdC7hawcYqLfFg6JLliNt2sDbpDJ5Rm3Wo6t50qpWj3b52G_Rb98lZeCUeOC59NIg2NVio34udX9_gXfFcet0xEhJQHL15wSTC5FsM_tC_TwZl/s800/crosseyedpainless5051.jpg", "comment_count": 0 }, { "title": "rusty soul", "url": "https://cocktailvirgin.blogspot.com/2019/12/rusty-soul.html", "published": "2019-12-14T08:00:00.000-05:00", "updated": "2019-12-14T08:00:06.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Owen Thomson", "source": "Wall Street Journal", "year": 2014 }, "categories": [ "amaro", "applejack", "kümmel" ], "ingredients": [ "2 oz Apple Brandy (Laird's Bonded)", "3/4 oz Cardamaro", "1/4 oz Kümmel (Helbing)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Apple Brandy (Laird's Bonded)\n3/4 oz Cardamaro\n1/4 oz Kümmel (Helbing)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nWhile I was perusing the\nKindred Cocktails\ndatabase, I spotted the Rusty Soul that paired apple brandy with Cardamaro as was recommended by Haus Alpenz; I discussed this combination recently in the\nWooden Shoe\npost. Here, Owen Thomson's recipe that he created at Washington DC's Bar Pilar and Café Saint-Ex was published in a 2014 Eric Felton article in the\nWall Street Journal\n, and Owen rounded the duo off with spice from kümmel liqueur. In the glass, the Rusty Soul donated lemon and apple aromas. Next, the apple worked well with Cardamaro's grape on the sip, and the swallow showcased the apple flavors being complemented by caraway and herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxKHj_PH275HE21udLFBV0Q_wVXvIIgd784fzwG4d0O4RJpbrwmilcB5I6wZIgdmVDsaa21cH-D-6SLaiXCEIqHqeCrQ7j1sQ4zMrtlEhl21f80fjRrpgv8v-ZzXL41I44KjH39qWttXw/s320/rustysoul5053.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxKHj_PH275HE21udLFBV0Q_wVXvIIgd784fzwG4d0O4RJpbrwmilcB5I6wZIgdmVDsaa21cH-D-6SLaiXCEIqHqeCrQ7j1sQ4zMrtlEhl21f80fjRrpgv8v-ZzXL41I44KjH39qWttXw/s800/rustysoul5053.jpg", "comment_count": 0 }, { "title": "tom & jerry", "url": "https://cocktailvirgin.blogspot.com/2019/12/tom-jerry.html", "published": "2019-12-15T08:00:00.000-05:00", "updated": "2019-12-15T08:00:01.901-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": null, "attribution": null, "categories": [ "*hot", "cream", "egg", "rum", "sugar" ], "ingredients": [ "2 Eggs (separated into whites and yolks)", "3 oz Sugar", "1/2 oz Aged Rum (Appleton Signature)", "1/10 tsp Ground Clove", "1/10 tsp Ground Nutmeg", "1/10 tsp Ground Allspice (~3 berries)" ], "instructions": "Garnish with freshly grated nutmeg.", "body_text": "Two Sundays ago was our first significant snowfall of the year. It used to be a tradition that John Gertsen at No. 9 Park and later Drink would announce with the first snow that it was officially Tom & Jerry season, and batter would only be made on snowy evenings. Alas, John departed to the West Coast, so I carried on the tradition by announcing the beginning of this Winter tradition on\nInstagram\nand\nFacebook\n.\nJohn has been immortalized in a few publications with regards to this tradition. In the 2012 edition of\nFood & Wine: Cocktails\n, he declared, \"It may seem like a bit of a nuisance to make such a labor-intensive drink, but at the end of a long shift there's nothing better than a nice, hot Tom & Jerry.\" A 2016\narticle\nin\nPunch\ntraced John's fascination back to Audrey Saunders and his being enraptured at the Japanese art deco bowl at Bemelman's in 2002. John's version was to acquire a cream-colored Homer Laughlin version with gold lettering for No. 9 Park to make this \"liquid internal sweater\" for the first snowfall of the year, and he expanded his collection with other sets after moving on to Drink.\nTom & Jerry is a 19th century style of Egg Nog first written about in 1827. According to David Wondrich in\nImbibe\n, Jerry Thomas tried to take credit for the drink, but alas Thomas was born in 1830, and several other references appear before his claim of creating the drink in the 1847. The drink has always been linked with cold weather for its combination of hot water or milk, batter, and spirits delivers a lot of warmth and richness. Commercial sets of drinkware began appearing in the early 1870s, and vintage sets can be found in antique stores and on\neBay\n.\nOur\nintroduction\nto the Tom & Jerry was at Drink in 2009 (despite having seen the bowl and mug set since 2007 at No. 9 Park). It was that night that we were exposed to how weird Tom & Jerrys could get -- instead of brandy, rum, or whiskey, we were served one with Fernet Branca! Since then, we have tinkered at home with strange spirits like\nCynar\nand\nAngostura Bitters\nas well as cocktail combinations like the\nNegroni\n. This season, we tried out four using this recipe as a base:\n2 Eggs (separated into whites and yolks)\n3 oz Sugar\n1/2 oz Aged Rum (Appleton Signature)\n1/10 tsp Ground Clove\n1/10 tsp Ground Nutmeg\n1/10 tsp Ground Allspice (~3 berries)\nBeat yolks until watery and then add rum and spices. Beat egg whites separately (I shook in a Boston shaker containing a balled up Hawthorne spring) until whites are stiff. Fold yolk mixture into the whites. Thicken with sugar until the mix has the consistency of cake batter. This is enough batter for six 4 oz servings (see below) or three 8 oz servings depending on your mug size.\nPre-warm each cup with boiling water (and dump), and then add:\n1 part Batter\n1 part Spirit\n2 part Hot Milk (hot water is okay, but less rich)\nGarnish with freshly grated nutmeg.\nAfter making this batch, my research pointed out that many people utilize equal parts batter, spirit, and hot milk. There is a trade off in temperature for ABV in this decision though.\nThe four combinations we made were:\n(1) Baltimore T&J based off of the\nBaltimore Egg Nog\n. 1/2 oz Blandy's 5 Year Verdelho Madeira, 1/4 oz Camus VS Cognac, 1/4 oz Stolen Jamaican Overproof Aged Rum. Here, Jamaican rum funk worked well with delightful Madeira dried fruit notes.\n(2) Ferrari & Jerry based off the Fernet-Campari shot. 1/2 oz Fernet Branca, 1/2 oz Campari. Minty, menthol, and orange for a great Christmas-y feel.\n(3) Tropical & Jerry. 1/2 oz Coruba Rum, 1/4 oz Tempus Fugit Crème de Cacao, 1/4 oz Giffard Banane du Bresil. Funky rum, caramel, banana, and chocolate flavors underneath a nutmeg and banana nose.\n(4) Smoky & Jerry. 1/2 oz Cutty Sark Prohibition Scotch, 1/2 oz Sfumato. The Chinese rhubarb came through on the nose and its bitter herbal flavor worked well with the Scotch on the swallow.\nOverall, the tropical one was the winner with the Fernet-Campari one garnering second place.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmE6rc1IxneSQgeTdc9WrTRsohc5DDMvx-B5JsLkvv5oLAV1UAbmLe2hQTwKB00FE9QgRqzk3T_AmXhtZ8p3d1cQqmHJpNcT_NbUJ3INRYGfC4h5VIceDmLN650V383uyI9wHYes1zI6g/s320/tomjerry_via_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmE6rc1IxneSQgeTdc9WrTRsohc5DDMvx-B5JsLkvv5oLAV1UAbmLe2hQTwKB00FE9QgRqzk3T_AmXhtZ8p3d1cQqmHJpNcT_NbUJ3INRYGfC4h5VIceDmLN650V383uyI9wHYes1zI6g/s800/tomjerry_via_ig.jpg", "comment_count": 0 }, { "title": "double down", "url": "https://cocktailvirgin.blogspot.com/2019/12/double-down.html", "published": "2019-12-16T08:00:00.000-05:00", "updated": "2019-12-16T08:00:02.797-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Morgan Anders", "source": "Rob Roy", "year": null }, "categories": [ "amaro", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Rittenhouse Bonded)", "1 1/4 oz Cardamaro", "1/2 oz Fino Sherry (Lustau)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/4 oz Rye Whiskey (Rittenhouse Bonded)\n1 1/4 oz Cardamaro\n1/2 oz Fino Sherry (Lustau)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, I delved back into Maggie Hoffman's\nBatch Cocktails\nand spotted the Double Down. The recipe was created by Morgan Anders at Seattle's Rob Roy; I was excited to try one of Morgan's drinks for I met him a little over four years ago at my Camp Runamok session in Kentucky. Once I adapted the Double Down to a single portion size, it met the nose with a lemon, funky herbal, and fino sherry bouquet. Next, a semi-dry grape sip led into rye spice transitioning into Cardamaro herbal flavors on the swallow with a savory finish from perhaps the sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGma2Q3TtwTOHxRA2j0Zok2tYR0XVpZsh4OAVrRpNMRwAZWek5tyN6LyuXHSFZ2Oyy8h4JzlianzQuY9v28cT8-B4JLWwlehmWshVcLihIMm55Yhp3EEyMYes94xubOyrJ6m9TlEEHOkCe/s320/doubledown5056.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGma2Q3TtwTOHxRA2j0Zok2tYR0XVpZsh4OAVrRpNMRwAZWek5tyN6LyuXHSFZ2Oyy8h4JzlianzQuY9v28cT8-B4JLWwlehmWshVcLihIMm55Yhp3EEyMYes94xubOyrJ6m9TlEEHOkCe/s800/doubledown5056.jpg", "comment_count": 0 }, { "title": "bolo", "url": "https://cocktailvirgin.blogspot.com/2019/12/bolo.html", "published": "2019-12-17T08:00:00.000-05:00", "updated": "2019-12-17T08:00:00.805-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": null, "source": "Luau in Beverly Hills", "year": null }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "1 oz Medium Aged Puerto Rican Rum (Flor de Caña Añejo Oro)", "3/4 oz Aged Rhum Agricole (Rhum Clement Premiere Canne, unaged)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Honey Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a hollowed out pineapple or a large snifter glass, and fill with crushed ice.", "body_text": "1 oz Medium Aged Puerto Rican Rum (Flor de Caña Añejo Oro)\n3/4 oz Aged Rhum Agricole (Rhum Clement Premiere Canne, unaged)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Honey Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a hollowed out pineapple or a large snifter glass, and fill with crushed ice.\nTwo Tuesdays ago, I selected the\nMinimalist Tiki\nbook and turned to their section of 30 classics. The Bolo called out to me; it was the Luau in Beverly Hill's take on Don the Beachcomber's Pi-Yi. The combination of rums, two juices, and two syrups reminded me of the\nSamoan Typhoon\nand perhaps the\nLili'uokalani's Downfall\n. Once prepared, the Bolo danced to the nose with grassy funk and passion fruit aromas. Next, lime, passion fruit, and pineapple notes on the sip erupted into funky rum and passion fruit flavors on the swallow with a honey and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRKN5Wf8gErZF1Ng8AkBFJQYXzqVvrLt-Nbsuc5jJbX-fwqCSjjRJtZiU-mIR2fFcckVhUzdfA16hm0GtypzwvYcAH7EgEMcELfrHAoOcgL4O0sN4P7t6k7AXNPT5prQ4I9_j4QfT2In8/s320/bolo5058.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRKN5Wf8gErZF1Ng8AkBFJQYXzqVvrLt-Nbsuc5jJbX-fwqCSjjRJtZiU-mIR2fFcckVhUzdfA16hm0GtypzwvYcAH7EgEMcELfrHAoOcgL4O0sN4P7t6k7AXNPT5prQ4I9_j4QfT2In8/s800/bolo5058.jpg", "comment_count": 2 }, { "title": "broadway", "url": "https://cocktailvirgin.blogspot.com/2019/12/broadway.html", "published": "2019-12-18T08:00:00.000-05:00", "updated": "2019-12-18T08:00:03.702-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Nathan O'Neill", "source": "NoMad Cocktail Book", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "cynar", "maraschino", "quinquina", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Bonded Rye Whiskey", "3/4 oz Cocchi Sweet Vermouth (Martini Grand Lusso)", "1/2 oz Bonal Gentiane-Quina" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with 3 cherries on a pick (omit).", "body_text": "1 oz Rittenhouse Bonded Rye Whiskey\n3/4 oz Cocchi Sweet Vermouth (Martini Grand Lusso)\n1/2 oz Bonal Gentiane-Quina\nScant 1/2 oz Cynar\n1 tsp Luxardo Maraschino\n1 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with 3 cherries on a pick (omit).\nTwo Wednesdays prior, I reopened the\nNoMad Cocktail Book\nand became intrigued by the Broadway subtitled, \"A bitter Manhattan variation named after the famous street where NoMad NYC is located.\" The recipe was created by Nathan O'Neill, and the combination made me think of the\nMaloney No. 2\nand the\nBensonhurst\n.\nThe Broadway paraded to the nose with nutty cherry and grape aromas. Next, grape and caramel on the sip crossed into rye, nutty cherry, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB99dX3uvOWJD0tAOaAW979v_LyuWeuxgPJ_mXiQKAtYztxtJNzW-8fQtWYRDvToXyb2vrF7tvzzII-UYnRLRCBwOJAdj1XdKdzJX-SF2CmhcwbOT2ngYhJRtvv1c9nzzEs4ae4U5Q0VL/s320/broadway5061.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB99dX3uvOWJD0tAOaAW979v_LyuWeuxgPJ_mXiQKAtYztxtJNzW-8fQtWYRDvToXyb2vrF7tvzzII-UYnRLRCBwOJAdj1XdKdzJX-SF2CmhcwbOT2ngYhJRtvv1c9nzzEs4ae4U5Q0VL/s800/broadway5061.jpg", "comment_count": 0 }, { "title": "canadian glory", "url": "https://cocktailvirgin.blogspot.com/2019/12/canadian-glory.html", "published": "2019-12-19T08:00:00.000-05:00", "updated": "2019-12-19T08:00:15.546-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Max Müller", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "apricot liqueur", "curacao", "lemon juice", "whiskey" ], "ingredients": [ "3/4 Canadian Club Whisky (1 1/2 oz Alberta Premium)", "1 tsp Cusenier Sec Curaçao (1/2 oz Pierre Ferrand Dry)", "1 tsp Bols Apricot Brandy (1/2 oz Combier)", "1 tsp Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "3/4 Canadian Club Whisky (1 1/2 oz Alberta Premium)\n1 tsp Cusenier Sec Curaçao (1/2 oz Pierre Ferrand Dry)\n1 tsp Bols Apricot Brandy (1/2 oz Combier)\n1 tsp Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass; I added an orange twist.\nTwo Thursdays ago was 86th anniversary of the repeal of Prohibition, and I felt inclined to honor that event with something from that decade. Therefore, I selected the 1937\nCafé Royal Cocktail Book\nand stopped on the Canadian Glory that called for Canadian whisky which seemed appropriate to represent Prohibition itself. The recipe crafted by Max Müller reminded me of a whiskey and lemon version of the rum and lime\nPeriodista\n(or vodka and lime\nAqueduct\n), so I knew that it would be solid.\nIn the glass, the Canadian Glory launched into an orange oil and apricot nose. Next, lemon and orchard fruit on the sip led into whiskey and orange flavors on the swallow with an apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5g2V4NCrWwDzrftbFKCkJzHNn58_gLS1eYC_5f_aAgW8T1x03qEn81FfKpl2kv6dEwKqXzPJQxbXP1XXFYFk9tRB-mLeFG-90CnblfGhZZSa9ZaiTy9Uo4aHszMSb_xUG6k0L3111SPPw/s320/canadianglory5063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5g2V4NCrWwDzrftbFKCkJzHNn58_gLS1eYC_5f_aAgW8T1x03qEn81FfKpl2kv6dEwKqXzPJQxbXP1XXFYFk9tRB-mLeFG-90CnblfGhZZSa9ZaiTy9Uo4aHszMSb_xUG6k0L3111SPPw/s800/canadianglory5063.jpg", "comment_count": 0 }, { "title": "jerezana cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/12/jerezana-cocktail.html", "published": "2019-12-20T08:00:00.000-05:00", "updated": "2019-12-20T08:00:05.682-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rhys Wilson", "source": "Happiness Forgets", "year": null }, "categories": [ "bitters (orange)", "sherry", "simple syrup (vanilla)", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "5/6 oz Manzanilla Sherry (1 oz Lustau Fino)", "5/6 oz Amontillado Sherry (1 oz Lustau)", "2/5 oz Sweet Vermouth (1/2 oz Martini Grand Lusso)", "2/5 oz Dry Vermouth (1/2 oz Noilly Prat)", "1/3 oz Vanilla Syrup (2/5 oz)", "6 dash Orange Bitters (3 dash Angostura Orange + 3 dash Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "5/6 oz Manzanilla Sherry (1 oz Lustau Fino)\n5/6 oz Amontillado Sherry (1 oz Lustau)\n2/5 oz Sweet Vermouth (1/2 oz Martini Grand Lusso)\n2/5 oz Dry Vermouth (1/2 oz Noilly Prat)\n1/3 oz Vanilla Syrup (2/5 oz)\n6 dash Orange Bitters (3 dash Angostura Orange + 3 dash Regan's)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Fridays ago, I spotted a recipe on\nKindredCocktails\nthat was sourced from\nDifford's Guide\ncalled the Jerezana Cocktail. Given the name, I knew it was going to be a sherry drink, and this one was crafted by Rhys Wilson of Happiness Forgets in London. The proportions seemed a bit odd until I realized that they work rather well with the metric jiggers used in Britain; with a slight scaling, I was able to make all but one of the measures work with American jigger sizes. Once prepared, the Jerezana met the nose with an orange, grape, and vanilla bouquet. Next, red grape on the sip stepped aside to nutty, savory, vanilla, and orange flavors on the swallow. Andrea commented that the combination tasted like \"a sherry Dreamsicle.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZiYQj1iAuLXdvHPaUcJsJ8STrSSdKUsooOyDeI9jkCx6ccBp0X9xpeDmZWnMw35jFA16kzXK-kbKwp1PycR5YSsNBEmLuzl2wV_MqPGgfQPyKk7KTUvdHG7j7BUVNgq7qPdRQ2K7X-9p/s320/jerezana5064.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZiYQj1iAuLXdvHPaUcJsJ8STrSSdKUsooOyDeI9jkCx6ccBp0X9xpeDmZWnMw35jFA16kzXK-kbKwp1PycR5YSsNBEmLuzl2wV_MqPGgfQPyKk7KTUvdHG7j7BUVNgq7qPdRQ2K7X-9p/s800/jerezana5064.jpg", "comment_count": 0 }, { "title": "thick as thieves", "url": "https://cocktailvirgin.blogspot.com/2019/12/thick-as-thieves.html", "published": "2019-12-21T08:00:00.000-05:00", "updated": "2019-12-21T08:00:10.288-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Alex Lerman", "source": "NoMad Cocktail Book", "year": null }, "categories": [ "absinthe", "bitters (mole)", "creme de banane", "creme de cacao", "maple syrup", "rum", "sherry", "whiskey" ], "ingredients": [ "3/4 oz El Dorado 15 Year Rum (Diplomatico Reserva Exclusiva)", "3/4 oz Jameson Black Barrel Irish Whiskey (1 oz Teeling Small Batch)", "1/2 oz Connemara Peated Irish Whiskey (1/4 oz Caol Ila)", "1/4 oz Lustau Amontillado Sherry", "1/4 oz Lustau East India Solera Sherry", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 tsp Giffard Banane du Bresil", "1 tsp Grade A Maple Syrup", "3 dash Pernod Absinthe (1/2 bsp Butterfly)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a double old fashioned glass with a large ice cube.", "body_text": "3/4 oz El Dorado 15 Year Rum (Diplomatico Reserva Exclusiva)\n3/4 oz Jameson Black Barrel Irish Whiskey (1 oz Teeling Small Batch)\n1/2 oz Connemara Peated Irish Whiskey (1/4 oz Caol Ila)\n1/4 oz Lustau Amontillado Sherry\n1/4 oz Lustau East India Solera Sherry\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 tsp Giffard Banane du Bresil\n1 tsp Grade A Maple Syrup\n3 dash Pernod Absinthe (1/2 bsp Butterfly)\n2 dash Mole Bitters (Bittermens)\nStir with ice and strain into a double old fashioned glass with a large ice cube.\nFor a nightcap after my work shift two Saturdays ago, I reached for the\nNoMad Cocktail Book\nand spotted the Thick as Thieves. Opposed to the one by\nToby Maloney\n, this one was created by Alex Lerman and featured a rum-Irish whiskey base with sherry and tropical notes. Once assembled, it donated an anise aroma to the nose. Next, maple, grape, and caramel offered up a rich sip, and the swallow showcased smoke, whiskey, rum, and banana flavors with a chocolate and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_7j4xLUX-POOsVxlw2Qxd_opXDwcss8oRuZXgiGvGX7qyxmBkLQhrmB-Q4rfmuxcb2TPWS3KEvj4DLLBWHlsvGrbLEpxU489sopH7PP5zinEqDHz1jpFSqkYJbkXk5WD_DFRISmPh4MN/s320/thickasthieves5069.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_7j4xLUX-POOsVxlw2Qxd_opXDwcss8oRuZXgiGvGX7qyxmBkLQhrmB-Q4rfmuxcb2TPWS3KEvj4DLLBWHlsvGrbLEpxU489sopH7PP5zinEqDHz1jpFSqkYJbkXk5WD_DFRISmPh4MN/s800/thickasthieves5069.jpg", "comment_count": 0 }, { "title": "bodega", "url": "https://cocktailvirgin.blogspot.com/2019/12/bodega.html", "published": "2019-12-22T08:00:00.000-05:00", "updated": "2019-12-22T08:00:00.781-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "statepark" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Evan Harrison", "source": null, "year": null }, "categories": [ "#statepark", "bitters (Angostura)", "bitters (orange)", "chartreuse (yellow)", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum", "1 oz Punt e Mes", "1/2 oz Yellow Chartreuse", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum\n1 oz Punt e Mes\n1/2 oz Yellow Chartreuse\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters\nStir with ice and strain into a rocks glass.\nTwo Sunday nights ago, we stopped into State Park where Peter Nelson and Steph Hiltz were behind the stick. For a drink, I asked Steph for the Bodega, and Pete later informed me that it was created by Evan Harrison. I surmised that it was one of Evan's for it reminded me of his\nNonantum Cocktail\nin structure (besides making me think of a pineapple rum\nGreen Point\n). In the glass, the Bodega welcomed the nose with pineapple and herbal notes. Next, caramel and grape on the sip sold out to pineapple rum flavors pleasantly joined by bitter herbal ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4b69JP8KVnD-4h4KYfEuwI9Rzyi7qIgyj0U3ZxlReNZYM-GxOlTKrRaHr2Y4SdvmkTwOmTmhTeZZioZPZS9Plg15DYBCpjMxKpGjIShhGJTAFZUMCA-xymf1s2ynzc3WXaEZ1XUQ9YDQ/s320/bodega5072.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4b69JP8KVnD-4h4KYfEuwI9Rzyi7qIgyj0U3ZxlReNZYM-GxOlTKrRaHr2Y4SdvmkTwOmTmhTeZZioZPZS9Plg15DYBCpjMxKpGjIShhGJTAFZUMCA-xymf1s2ynzc3WXaEZ1XUQ9YDQ/s800/bodega5072.jpg", "comment_count": 0 }, { "title": "wray's nephew", "url": "https://cocktailvirgin.blogspot.com/2019/12/wrays-nephew.html", "published": "2019-12-23T08:00:00.000-05:00", "updated": "2019-12-23T08:00:06.296-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Hoard", "source": "Food & Wine: Cocktails 2016 edition", "year": 2016 }, "categories": [ "fernet-branca", "lime juice", "pineapple juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Wray & Nephew Overproof White Rum", "1/2 oz Amber Rum (Old Ipswich Tavern Style)", "1 oz Pineapple Juice", "1/4 oz Lime Juice", "1/4 oz Rich Simple Syrup (1/3 oz 1:1)", "1 tsp Fernet Branca" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "1 oz Wray & Nephew Overproof White Rum\n1/2 oz Amber Rum (Old Ipswich Tavern Style)\n1 oz Pineapple Juice\n1/4 oz Lime Juice\n1/4 oz Rich Simple Syrup (1/3 oz 1:1)\n1 tsp Fernet Branca\nShake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.\nTwo Mondays ago, I delved back into my collection of\nFood & Wine: Cocktails\nbooks and selected the 2016 edition. There, I spotted the Daiquiri variation called Wray's Nephew crafted by Sean Hoard of Portland's Teardrop Lounge. With Fernet in the mix, it reminded me of the\nTiger Balm\n,\nPencil Thin Mustache\n, and other drinks. Once prepared, the Wray's Nephew greeted the nose with the Jamaican funk suggested in the name along with woody spice and a hint of menthol. Next, pineapple, lime, and caramel mingled on the sip, and the swallow showcased rum funk melding into a bitter minty note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhFcBm98ixUzsIRPBG8Eix7CGij24AzVFVt7gkbFqF6bdCsMxZ84-zw3VxwwSV6LMe_aHga5rtt9pOetqyb32apM0dwjlwfwzREYddyj3pKmQvP1EkG17W21sQL2WRaL46pM-MuwZM_9B/s320/wraysnephew5074.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhFcBm98ixUzsIRPBG8Eix7CGij24AzVFVt7gkbFqF6bdCsMxZ84-zw3VxwwSV6LMe_aHga5rtt9pOetqyb32apM0dwjlwfwzREYddyj3pKmQvP1EkG17W21sQL2WRaL46pM-MuwZM_9B/s800/wraysnephew5074.jpg", "comment_count": 0 }, { "title": "mr. pink", "url": "https://cocktailvirgin.blogspot.com/2019/12/mr-pink.html", "published": "2019-12-24T08:00:00.000-05:00", "updated": "2019-12-24T08:00:02.401-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Troy Tingling", "source": "The Rum House", "year": null }, "categories": [ "campari", "egg white", "lime juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Aged Rum (Plantation Original Dark)", "1/2 oz Lime Juice", "1/4 oz Campari", "1/4 oz Pineapple Juice", "1/4 oz Simple Syrup 1:1", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with an edible flower (thin lime wheel).", "body_text": "2 oz Aged Rum (Plantation Original Dark)\n1/2 oz Lime Juice\n1/4 oz Campari\n1/4 oz Pineapple Juice\n1/4 oz Simple Syrup 1:1\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with an edible flower (thin lime wheel).\nTwo Tuesdays ago, I decided upon the Mr. Pink in\nImbibe Magazine\nas the evening's drink for it seemed like an allusion to the movie\nReservoir Dogs\n. This mashup of a\nJungle Bird\nand a Campari Sour was created by Troy Tingling of the Rum House in New York City, and the idea of an egg riff on a Jungle Bird reminded me of the\nFlip the Bird\n. In the glass, Mr. Pink welcomed the senses with a dark rum and lime aroma. Next, a creamy lime and caramel sip led into rum, pineapple, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9Fm1smAPMlt5kNh_I7-yuAmjfxhcf9K7P9pNjacYY58UsZykUzspUU8WAfeTiTgew2aahYDZ1l5xi5l3rqkQ76-LFjQJ4k3aKmi0qWzNyqLXHJkFs0Vf7BgDvIOpzW01Ds8XOPD4MQOx/s320/mrpink5076.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9Fm1smAPMlt5kNh_I7-yuAmjfxhcf9K7P9pNjacYY58UsZykUzspUU8WAfeTiTgew2aahYDZ1l5xi5l3rqkQ76-LFjQJ4k3aKmi0qWzNyqLXHJkFs0Vf7BgDvIOpzW01Ds8XOPD4MQOx/s800/mrpink5076.jpg", "comment_count": 0 }, { "title": "dickensian villain", "url": "https://cocktailvirgin.blogspot.com/2019/12/dickensian-villain.html", "published": "2019-12-25T08:00:00.000-05:00", "updated": "2019-12-25T08:00:06.951-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Allan Katz", "source": "Here's Looking at You", "year": null }, "categories": [ "fernet-branca", "grenadine", "rum", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (1 1/4 oz Rittenhouse Bonded)", "1 oz Plantation Stiggins' Fancy Pineapple Rum (1 1/4 oz)", "1/4 oz Grenadine", "1 bsp Fernet Branca" ], "instructions": "Build in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with orange oil from a twist (add the twist as well).", "body_text": "1 oz Rye Whiskey (1 1/4 oz Rittenhouse Bonded)\n1 oz Plantation Stiggins' Fancy Pineapple Rum (1 1/4 oz)\n1/4 oz Grenadine\n1 bsp Fernet Branca\nBuild in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with orange oil from a twist (add the twist as well).\nTwo Wednesdays ago, I broke down and finally added Plantation's pineapple rum to my liquor shelves. For a start, I returned to\nImbibe Magazine\nand selected the Dickensian Villain as its inaugural use; that recipe was invented by Allan Katz of Los Angeles' Here's Looking at You bar (and not Allan Katz the distiller). The name makes an allusion to the character that the rum is named after, Reverend Stiggins who plays a dark force in Dickens'\nThe Pickwick Papers\n, and the combination of grenadine and Fernet reminded me of two Sours -- the\nJim Rose\nand the\nNoble\n. In the glass, the Dickensian Villain proffered orange, pineapple, and menthol notes to the nose. Next, berry and tropical flavors on the sip gave way to rye spice, rum, and pineapple elements on the swallow with a bitter pomegranate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVgm1cwx6wJsRS4WqTB_fZsLZKMlS6SkjBU_fKHjVtockOqAmdBmcOMSNsemrI5jiOPADh3HPWWzb06BDpDCgmZkfzCnJNU_4vNJ4YbrTqADVLWtPNIaigoICohxwNoHS4pzb7W5exZT8/s320/dickensian5079.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVgm1cwx6wJsRS4WqTB_fZsLZKMlS6SkjBU_fKHjVtockOqAmdBmcOMSNsemrI5jiOPADh3HPWWzb06BDpDCgmZkfzCnJNU_4vNJ4YbrTqADVLWtPNIaigoICohxwNoHS4pzb7W5exZT8/s800/dickensian5079.jpg", "comment_count": 0 }, { "title": "meauxbar rum cocktail", "url": "https://cocktailvirgin.blogspot.com/2019/12/meauxbar-rum-cocktail.html", "published": "2019-12-27T08:00:00.000-05:00", "updated": "2019-12-27T08:00:17.478-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Gillian White", "source": "Meauxbar", "year": null }, "categories": [ "chartreuse (green)", "grenadine", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Plantation Stiggins' Fancy Pineapple Rum", "3/4 oz Plantation OFTD Rum", "1/4 oz Green Chartreuse", "1/4 oz Grenadine", "1/2 oz Passion Fruit Syrup", "3/4 oz Lime Juice" ], "instructions": "Shake with ice (cracked ice), pour into a Collins glass, top with cracked ice, and garnish with a half orange wheel and freshly grated nutmeg.", "body_text": "1 oz Plantation Stiggins' Fancy Pineapple Rum\n3/4 oz Plantation OFTD Rum\n1/4 oz Green Chartreuse\n1/4 oz Grenadine\n1/2 oz Passion Fruit Syrup\n3/4 oz Lime Juice\nShake with ice (cracked ice), pour into a Collins glass, top with cracked ice, and garnish with a half orange wheel and freshly grated nutmeg.\nTwo Fridays ago, I returned to\nImbibe Magazine\nto make another pineapple rum drink that I had spotted previously but could not make before. That drink was the Meauxbar Rum Cocktail by Gillian White at Meauxbar in New Orleans, and I had previously enjoyed her\nMeauxbar Rye Cocktail\na little over a year ago. This riff on the\nHurricane\nbegan with orange and woody spice aromas. Next, caramel, lime, and a tropical note from the passion fruit on the sip blew into rum, pineapple, passion fruit and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRi7yw7SgksT8JW73_LR9vwFhyphenhyphen_uodkzpUxZLrOpRUSQPKc68ztPfnHzORIKDdAbfdiwGNeBcNMqIIME2tKMmqA0t6tg7tSsK-cno1TcVl4NpPshZifWctNcKy_Yxt06TALe_7f6lbR2M/s320/meauxbar5080.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRi7yw7SgksT8JW73_LR9vwFhyphenhyphen_uodkzpUxZLrOpRUSQPKc68ztPfnHzORIKDdAbfdiwGNeBcNMqIIME2tKMmqA0t6tg7tSsK-cno1TcVl4NpPshZifWctNcKy_Yxt06TALe_7f6lbR2M/s800/meauxbar5080.jpg", "comment_count": 0 }, { "title": "max baer", "url": "https://cocktailvirgin.blogspot.com/2019/12/max-baer.html", "published": "2019-12-28T08:00:00.000-05:00", "updated": "2019-12-28T08:00:03.823-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "absinthe", "calvados", "gin", "grenadine" ], "ingredients": [ "1/3 jigger Calvados (1 1/4 oz Boulard VSOP)", "1/3 jigger Gin (1 1/4 oz Alchemy Dry Gin)", "2 dash Grenadine (1/2 oz)", "2 dash Absinthe (1/2 bsp Butterfly)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Calvados (1 1/4 oz Boulard VSOP)\n1/3 jigger Gin (1 1/4 oz Alchemy Dry Gin)\n2 dash Grenadine (1/2 oz)\n2 dash Absinthe (1/2 bsp Butterfly)\nStir with ice and strain into a cocktail glass.\nI turned to Boothby's 1934\nWorld Drinks and How to Mix Them\nbook for a cocktail idea two Saturdays ago. There, I spied the Max Baer, an Old Fashioned of sorts named after an American boxer who became the world heavy weight champion in 1934 besides being in the popular 1933 movie\nThe Prizefighter & the Lady\n. The gin, apple brandy, and grenadine reminded me of drinks like the\nMargaret Rose\nand\nPink Lady\n, so I was intrigued. After making it, I realized that this recipe was renamed the\nDempsey\nin W.C. Whitfield's 1939\nJust Cocktails\n; at least it kept the boxing theme intact. Here, the Max Baer greeted the nose with an anise and apple-berry bouquet. Next, apple and pomegranate notes on the sip punched into apple, juniper, berry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSfucKfmTQaFCH6uyNhxPavCLcK-9BVhJj-qVtQD6az2VidDoohsq5zKdi3zOfgyXKwB8m1mL_DQwWZoHWY5KXGEMWDGdJuu4g-Dbry3v3h6HG89AdjKWKQwWa-Eqr9U7ry31rgm3ZHMV/s320/maxbaer5083.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSfucKfmTQaFCH6uyNhxPavCLcK-9BVhJj-qVtQD6az2VidDoohsq5zKdi3zOfgyXKwB8m1mL_DQwWZoHWY5KXGEMWDGdJuu4g-Dbry3v3h6HG89AdjKWKQwWa-Eqr9U7ry31rgm3ZHMV/s800/maxbaer5083.jpg", "comment_count": 0 }, { "title": "quimbois", "url": "https://cocktailvirgin.blogspot.com/2019/12/quimbois.html", "published": "2019-12-29T08:00:00.000-05:00", "updated": "2019-12-29T08:00:04.502-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "cynar", "pineapple syrup", "rum (white)", "sherry" ], "ingredients": [ "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1 oz Fino Sherry (Lustau)", "1/2 oz Cynar", "1/2 oz Pineapple Syrup", "20 drop Absinthe (St. George)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1 oz Fino Sherry (Lustau)\n1/2 oz Cynar\n1/2 oz Pineapple Syrup\n20 drop Absinthe (St. George)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Sundays ago, I began contemplating a rhum agricole Martini of sorts akin to the\nGeorgetown Club\nthat utilized Fino sherry instead of dry vermouth. Elements of pineapple syrup came to mind akin to the\nDiamond Queen\nand then Cynar which paired well with the syrup in the\nHandsome Bob\n, and soon the Martini idea morphed into something closer to a Negroni in feel. Cynar entered the equation for it pairs well with both rhum agricole and Fino too. For a name, I dubbed this one the Quimbois after the Martinique concept of black magic that is parallel to Haiti's Voodoo.\nThe Quimbois aroused the nose with lemon and grassy funk aromas. Next, tropical notes from the pineapple syrup on the sip conjured up grassy and vegetal funk brightened by the pineapple and hints of absinthe on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWB0iKOO5ihDn7GdFAPWRS3ALPm-tbr3nIBg-u_qthig5YhYPa0J4W_c3hR9I6k2iUqxoVNCfzWBKaCoRcRAOFDoXuSS-WunOdSnS06lncF0zTpoxuNHTZFRNXI0aUjh1XvgvkW4BFn15_/s320/quimbois5087.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWB0iKOO5ihDn7GdFAPWRS3ALPm-tbr3nIBg-u_qthig5YhYPa0J4W_c3hR9I6k2iUqxoVNCfzWBKaCoRcRAOFDoXuSS-WunOdSnS06lncF0zTpoxuNHTZFRNXI0aUjh1XvgvkW4BFn15_/s800/quimbois5087.jpg", "comment_count": 0 }, { "title": "pink garter", "url": "https://cocktailvirgin.blogspot.com/2019/12/pink-garter.html", "published": "2019-12-30T08:00:00.000-05:00", "updated": "2019-12-30T08:00:07.881-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "gin", "grenadine", "lemon juice", "orange juice" ], "ingredients": [ "1/2 jigger Gin (1 1/2 oz Beefeater)", "1/4 jigger Grenadine (1/2 oz)", "1 spoon Lemon Juice (1/2 oz)", "1 spoon Orange Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 jigger Gin (1 1/2 oz Beefeater)\n1/4 jigger Grenadine (1/2 oz)\n1 spoon Lemon Juice (1/2 oz)\n1 spoon Orange Juice (1/2 oz)\nShake with ice and strain into a cocktail glass; I added an orange twist.\nTwo Mondays ago, I began thumbing through Boothby's 1934\nWorld Drinks and How to Mix Them\nwhen I spotted the Pink Garter. While the name conjured up the\nPink Lady\nespecially with the overlapping gin, lemon, and grenadine elements, I soon realized that it was a gin version of the\nWard Eight\n. Therefore, I shaped the recipe recipe closer to how I make that Boston classic.\nThe Pink Garter met the nose with an orange oil, pine, and pomegranate bouquet. Next, berry, lemon, and orange on the sip gave way to gin and berry flavors on the swallow with a lemon finish. Overall, gin worked better with orange juice than rye or Bourbon do in the Ward Eight, so the combination was definitely more of a win.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIgjy_3GtzBZAoXYbetEjzE_CNWSFYAS1dTfdk6x07GSdTI33xWD_RszhRjf6HzLvU8jjZ2SKmjpFOzKcYfF3Jv8lAGdfju8FgOd0tab6NRgmd7WMnvm-5DnueswKcz35iAHzS1ZxVP9d/s320/pinkgarter5091.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIgjy_3GtzBZAoXYbetEjzE_CNWSFYAS1dTfdk6x07GSdTI33xWD_RszhRjf6HzLvU8jjZ2SKmjpFOzKcYfF3Jv8lAGdfju8FgOd0tab6NRgmd7WMnvm-5DnueswKcz35iAHzS1ZxVP9d/s800/pinkgarter5091.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2019 ::", "url": "https://cocktailvirgin.blogspot.com/2019/12/freds-top-10-cocktail-moments-of-2019.html", "published": "2019-12-31T08:00:00.001-05:00", "updated": "2019-12-31T08:00:05.073-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1. Still bartending." ], "instructions": "topic", "body_text": "Back in 2010, someone asked what my favorite cocktail of the year was, and I decided not only to start a list of my favorite drinks but to assemble a compilation of top moments of the previous 12 months. To continue this tradition, here is the 10th annual installment:\n1. Still bartending.\nThe beginning of 2019 found me still bartending at Nahita in downtown Boston, and I stayed with that team until the turnover of management and coworkers was so great that it was time to leave. I took a few months off in the summer to heal up a case of tennis elbow before in August joining the crew at La Brasa down the road from me in East Somerville. Towards the end of the year, I was approached by a brand to become a part time ambassador, and I accepted the job. I cannot reveal more until I am fully trained, but it does coincide rather well with my love of American whiskey! I will continue to bartend with soon seven years under my belt, but this will add diversity and intrigue to my professional life.\n2. Got more involved in the U.S. Bartenders Guild.\nI was elected to the board of directors for the USBG Boston chapter late last year, and that position began in January. I soon took on the role of secretary which included much of the social media, member emails, and the like. Moreover, I took the helm on running some of the chapter events. The position also led me to travel to New Haven in April for the USBG Regional Conference where I had the chance to interact with my peers in other chapters across the Northeast. Finally, I kept up with writing for the national site with essays like\nAlways a Barback\nand one about people's\nstarting places\nin the drink world in regards to empathy (including a few entertaining and perhaps slightly embarrassing personal anecdotes). Over the last year, I have to thank many in the USBG for being mentors, advisors, and beacons of strength with great thanks to local heroes Geo Thompson and Carol Britt who helped to make the year what it was (see the final photo below).\n3. Traveled a little.\nBesides the trip to New Haven mentioned in #2 for the USBG Regional Conference, my association with the USBG allowed me to apply for the Casa Noble Sustainability Tour. My essay skills won me one of the 60 spots spread over 5 trips to Guadalajara, and I ventured down there in September for a few days (see the third photo below). Otherwise, I kept close to home and participated in Thirst Boston, the NERAX cask beer festival, and several smaller events. Next year will find me in Pittsburgh for the USBG Regional Conference as well as a few trips to Kentucky (plus perhaps other trips yet to be scheduled or realized).\n4. Appeared in books.\nThis past year, three of my recipes found homes in books! The first was the\nQueen of the Lava Beds\nthat I created for Valentine's Day 2016 at Loyal Nine, and it appeared in Clair McLafferty's\nRomantic Cocktails\n: Craft Cocktail Recipes for Couples, Crushes, and Star-Crossed Lovers\n. The second was the\nDerby Cup\nthat began as a drink of the day at Loyal Nine and ended up scaled up into Maggie Hoffman's\nBatch Cocktails\n: Make-Ahead Pitcher Drinks for Every Occasion\n. Finally, one of my older Tiki drinks, the\nBikini Atoll\n, appeared in Justin Cristaldi's book\nThe Tiki Triangle\n. In retrospect, the name was rather insensitive given the history and treatment of the indigenous people (the name derived from it being a riff on the Nuclear Daiquiri). The world was less focused on that subject back in 2011 when I named it, and with a lot of things, I am trying to do better. I took a class on it at Thirst Boston this year, and wrote up my notes on\nTiki Through the Polynesian Lens\n.\n5. Recipes elsewhere.\nBesides the three recipes that appeared in books above, my recipes found four homes on the web. Three of those were musician tribute collections: the Life on Mars from Loyal Nine in a\nDavid Bowie\none, Christopher Tracy's Parade in a\nPrince\nbiopic, and We Don't Need Another Hero in an 80th birthday celebration of\nTina Turner\n. My Algiers Point that I made up on the fly at River Bar in 2018 found a home in an article on\nAmerican brandy\nusage in cocktails.\n6. I got quoted a bit.\nBesides recipes, my quotes found quite a few homes this year -- 8 that I know of! One of my\nbar hacks\nended up in a\nPunchDrink\narticle. My\nthoughts\non affordable American whiskey ended up in this\nBloomberg\narticle on stocking home bars. I was quoted in an\nEater\npiece on\ntoxic cultures\nin restaurants. After cracking open a 7 year old bottle of Scott Marshall's milk punch and finding it\nquite tasty\n, my thoughts on bottle-aged cocktails got captured in this\nWineMag\narticle\n. Is Baiju for you? Well, my skepticism on the\ntopic\nended up in\nLiquor-dot-com\n. An\nEngadget\nwriter asked for my opinions on the\nKeurig Drinkworks\nhome cocktail maker and I found a few more positives than I expected about the idea (of course a few negatives, but it depended on what the drink was). I'm a big fan of\npooled house tips\n, and I honed in on the positive aspects from the guest's perspective in\nVinePair\n. And finally, I shared my experiences of working in a restaurant on a major\nholiday\nfor this Thanksgiving piece on\nChowhound\n.\n7. Read a lot.\nBesides the instances of being able to share my thoughts, I certainly looked to others constantly. One metric is my reading: I kept up with my goal of two books a month and ended 2019 with a total of 26 titles finished. Here are a few that stood out for various reasons:\n• Brad Parson's\nLast Call\n: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time.\nIt was certainly more poignant reading it when I did due to Gary Regan's passing part way through my read. I did enjoy a quote by Jabriel Donohue enough to Tweet about it, \"A perfectly made Martini is a tunnel that you drive through to a new world of optimism and possibilities. A poorly made Martini is a painting of a tunnel you drive at with enthusiasm.\"\n• Dale Carnegie's\nHow To Win Friends and Influence People\n. This title appeared on a list of non-bar books that were recommended to bartenders. I decided to start reading the copy that I had purchased earlier in the year after making a social media blunder that I could have avoided. Perfect for anyone looking to move up to head bartender or manager as well.\n• Jason Wilson's\nGodforsaken Grapes\n: A Slightly Tipsy Journey through the World of Strange, Obscure, and Underappreciated Wine.\nIt made for great travel reading on my flights to and from Guadalajara, and it came in handy when Andrea went on a business trip to Switzerland -- the chapter on that region helped guide her to some intriguing bottle finds.\n• Derek Brown's\nSpirits, Sugar, Water, Bitters\n: How the Cocktail Conquered the World\n. A playful history of the cocktail taken through the eras.\n• Don Miguel Ruiz's\nThe Four Agreements\n. A book highly recommended to me by Gary Regan during Cocktails in the Country and in his writings. A text on how to live more admirably and how to get along better with your guests and coworkers.\n8. Created some drinks!\nLooking through the blog, over fifty drinks that I created in 2019 ended up in posts. Three of these appeared on menus (and one on a hypothetical menu):\n•\nAs Perfect as a Limerick\nappeared on Nahita's menu as the Lock Stock. A Martini riff with 3:1 split base of Hendricks to Avua Cachaça and a 3:1 vermouth base of dry vermouth to celery syrup (making an a la minute blanc vermouth) turned out to be surprisingly popular.\n•\nThe Ticket that Exploded\nwas created after I left Nahita and was staging at a place that had a limited bottle selection. I contemplated what I could make with the ingredients on hand, and this was the result (I ended up not working there but not due to their back bar).\n• I was challenged at La Brasa to make a mezcal Paloma riff in a coupe glass, and I created the\nQuetzal\nthat currently appears as The Dove on the menu.\n• During a brief stint at Area Four in Boston, we ran out of a complicated cordial for one of the drinks, and I replaced the recipe with something less complicated when batched. I dubbed it the\nSubmarine Pilot\nhere but it took the name of the old drink -- the Freaky Tiki -- on the menu.\nA few of the home bar creations (some of which got served to guests) that I was proud of this year:\n• The\n1872\nas my smoky tribute to the Great Boston Fire is popular with some of my regulars at La Brasa.\n•\nCarlota's Collapse\nwas done in the style of a few of the\nRogue/Beta Cocktails\ndrinks. I also wrote a\n10 year retrospective\non the\nRogue/Beta Cocktails\nbooks that coincided this year with the 10th anniversary of the Cure bar in New Orleans.\n•\nTexas Cakewalk\nwas one of my first creations featuring Fino sherry -- a bottle that I added to the home bar this year -- and I took it in a funky direction with Cynar and mezcal.\n• Another new bottle on my shelf this year was Cardamaro, and the\nWooden Shoe\nwas my inaugural recipe utilizing two spirits that I had observed good pairings with said amaro in the past.\n• There were several tiki or tropical numbers crafted this year: two that caught my attention as I browsed my list were the\nLahaine Noon\nas a riff on Joe Scialom's Sol y Sombra and the\nDolce Far Niente\nas an Italian take on the Polynesian Paralysis.\n9. Visited a lot of brewery tap rooms.\nWhile cocktails and spirits gets most of the attention here on this blog, I am indeed a big beer fan. Besides volunteering again for the NERAX cask festival, we spent a bit of time traveling across New England to visit nearly 80 tap rooms in the past year (although it has become a lot less frequent now that I work both Saturdays and Sundays). Some of my favorite Massachusetts breweries were Amory's Tomb (famous for their saisons), Stellwagen, Navigation, Two Weeks Notice, Vitamin Sea, Second Wind (a lot accomplished in the smallest space of them all), and River Styx (great stouts). In Rhode Island, Long Live was the clear winner, and New Hampshire's picks were Kelsen, Garrison City, and Pipe Dream. Also cool was that I finally found a frame (an awesome sidewalk find on the way home from work one night) to hang my Dan Blakeslee print \"Make Way for Halloween!\" that I bought in 2013; Blakeslee is best known for creating the Heady Topper label. See the photo after #10.\n10. The last one is always the toughest.\nLife in 2019 has been interesting with my time spread between bartending, USBG work, and writing. The blog entered its 12 year this year (with my participation for 11 of those), and it is still going strong with almost 400 posts this year (I think I have been the sole author since mid-2010). And the fruits of the blog -- my two books,\nDrink & Tell\n(2012) and\nDrunk & Told\n(2017) are still selling decently at the Boston Shaker Store in Somerville, on Amazon, and elsewhere. Over the next few months, my brand work will begin to take off, so that will be an interesting direction for the new year -- one that will be a personal growth challenge similar to how becoming a member of the USBG board of directors was a year prior.\nPhotos from top to bottom save for my photo of my Blakeslee print (all borrowed from various sources): USBG Boston taking over the Boston Food Bank for the Campari Day of Service; we boxed up lots of food for the needy in our city. Here, I'm making a Ramos for one of the servers after her brunch shift was over at La Brasa. Third is the USBG trip to Casa Noble distillery in Mexico to learn about all things tequila and how to do things better for the environment. And lastly are the 2019 USBG Boston board of directors who are heading into 2020 (to be joined by two or three great folk) and these two taught me lots about the world.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNG05DWcjXSxSS4oSohyQWghKDV86sVn_1fDQhd72PFirq4FmECxKO0iDPQOqZc1_mN8tDVjz9OmMbKoh2mfsr2b8GJ-mdazcIu6CvLNtpHz-hJvI44M8KUCWAz10Cm9U3Es0P6z5-YgAg/s320/yearend_usbgfoodbank2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHaZGJfdmg-c5OPiBy6xLJQIuANL9o45hI9fm1jEOSYlG6ZkSWNYCdQZHx3tMgKg3FY7OOgfyt3-4JV-4v16EKXHslSPhjiHFLsFJi9lTaFRQjTlPE4gjRvmvIOwJR1eRKNjZWP99RmCO/s320/yearend_labrasa_ramos.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFywr-8hvt5IwdWGh_UYtr_S1-3GpKN9ceI2eKy3TgKVuX3cVhPgaBjHXUzDqdSfsukJLFILMQJHe4ePDYy1_h1t1L2p8ffBFciefDP70M-aEIg9OTXcBDGhHbo-J45hGXQk0BWU-lSU2/s320/yearend_casanoble.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyR2_0OksKOXLjlDfqN9nY5cla-gY9nkoYijokDZtvUXEA7nb1oRTgHYh1NGyR7ZI8sIPvDcUmeTW4H_7W-uV0M8ry7P-Bd10fNCDE4B4-GbOKF2TOotkOEey96veoIVNbyjwtb9fgiGB2/s320/yearend_carolgeofred_hw.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_agQyOVk143hrXrhXdRvGUf4NLdHOXSglZB5grTaBhqf3ZuIhRqiYmhkjIpN00pcrV5woyOrAf5N9HfDk9aMfpPJoY_izGQlFOBRJJz7oUHlggaAFzvP4Mp58mKkwYUPI8CujTkhsnDI/s320/blakeslee.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNG05DWcjXSxSS4oSohyQWghKDV86sVn_1fDQhd72PFirq4FmECxKO0iDPQOqZc1_mN8tDVjz9OmMbKoh2mfsr2b8GJ-mdazcIu6CvLNtpHz-hJvI44M8KUCWAz10Cm9U3Es0P6z5-YgAg/s800/yearend_usbgfoodbank2.jpg", "comment_count": 0 }, { "title": "the bachelor", "url": "https://cocktailvirgin.blogspot.com/2019/12/the-bachelor.html", "published": "2019-12-31T10:00:00.000-05:00", "updated": "2019-12-31T10:00:01.789-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chris Flannery-McCoy", "source": "Maison Premiere", "year": null }, "categories": [ "absinthe", "amaro", "bitters (aromatic)", "rum" ], "ingredients": [ "1 oz Meletti Amaro", "1 oz Diplomatico Aged Rum (Diplomatico Reserva Exclusiva)", "1/2 oz Absinthe (Kübler)", "5 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.", "body_text": "1 oz Meletti Amaro\n1 oz Diplomatico Aged Rum (Diplomatico Reserva Exclusiva)\n1/2 oz Absinthe (Kübler)\n5 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.\nAfter my busy bar shift two Tuesdays ago, I was in the mood for a stiff drink. Therefore, I selected the Bachelor from\nPunch Drinks\nthat I had marked off months ago; the recipe was crafted by Chris Flannery-McCoy at Maison Premiere, and I saved this one until I was up for a healthy slug of absinthe. Once prepared, the Bachelor opened up with grapefruit, caramel, and anise aromas. Next, a rich caramel sip transitioned to rum and herbal flavors flowing into anise-driven spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtehPFtxsfJrqAljAg6I_RPMNNaYy_p2i4jG8rdOgMauHzj3rKw5PUnJFQtUnHX8n1xh1-3XdKHRWLeVex8FtWwuCt4sXjgQ1BgEvgX2DKneycUVOV1Oq54ygqDq1T80PFT1dolWe5DnXP/s320/bachelor5093.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtehPFtxsfJrqAljAg6I_RPMNNaYy_p2i4jG8rdOgMauHzj3rKw5PUnJFQtUnHX8n1xh1-3XdKHRWLeVex8FtWwuCt4sXjgQ1BgEvgX2DKneycUVOV1Oq54ygqDq1T80PFT1dolWe5DnXP/s800/bachelor5093.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2019 ::", "url": "https://cocktailvirgin.blogspot.com/2020/01/freds-picks-for-top-cocktails-of-2019.html", "published": "2020-01-01T08:00:00.000-05:00", "updated": "2020-01-01T08:00:01.114-05:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "Towards the end of 2010, I was challenged to pick my favorite drink of the year, and I was overwhelmed due to the vast number of great options to chose from. I decided to break it down by month with a runner up or two, and I based by choices on two factors -- tastiness and uniqueness; they had to be both memorable and worth repeating. I used to divide up this list by drinks had out on the town and drinks made at the home bar, but as life changes, I decided to combine the two last year to make up for my inability to be an overactive barfly. Without further ado, here is the 10th annual installment of my best drinks for the year (by the month the post appeared).\nJanuary:\nFor top pick of the month, I opted for Sam Treadway's\nBlack Magic\nas a mezcal Negroni meets a Revolver at Backbar. For runners up, I selected two richer drinks: the first one was an Scotch-Cynar Egg Nog with maple and coffee notes called the\nBarnaby Jones\nfrom the\nCocktail Codex\nbook and the other was a Cognac-mezcal Manhattan of sorts with raisiny sherry and quinquina called the\nNobless Oblige\nfrom Nick Desoto at London's Experimental Cocktail Club.\nFebruary:\nI gave the nod to an elegant rum-Cognac Old Fashioned-styled number called the\nFrench Connection\nat the Baldwin Bar. Notable February recipes were the\nSerious Moonlight\nas a honey-Chartreuse Pisco Sour crafted by Nick Elezovic for the David Bowie cocktail biopic and the\nItalian Buck\nfrom the\nCanon Cocktail Book\nas well as Brad Parson's\nAmaro\n.\nMarch:\nMy three picks for the month were all amaro-driven recipes with the winner being Dan Greenbaum's\nRemember the Alimony\nwith its simplicity of gin, Fino, and Cynar. Frank Cisneros'\nMargot Tenenbaum\nas a Gold Rush with Zucca/Sfumato and Liam Odien's\nFrankie Panky\nas a tequila riff on the Savoy's Hanky Panky but named after a burlesque performer.\nApril:\nSahil Mehta's\nDouble Dutch\nat Estragon was a delightful Genever-Batavia Arrack Sour that got the top honor for April. Shannon Mustipher's\nMuertito Vivo\nas a Zombie riff with Jagermeister donating Tiki spices and Brian Kane's\nNational Treasure\nas a Boulevardier-like drink were also pretty cool tipples.\nMay:\nI was impressed by the Boulevardier-Brown Derby mashup, the\nAn Englishman, a Frenchman, and an Italian Walk into an L.A. Bar\n, crafted by a Boston amateur mixologist, James Wallace, who I met at Thirst Boston this year. The\nNo. 2 Fleet Street\nas a gin-based Mr. Bali Hai of sorts and the\nShowdown\nas a Daiquiri meets a Trinidad Sour were worthy of runner up status.\nJune:\nFor June, I opted for Terry Williams'\nPassing Deadline\nthat came across like a gentian-tinged Manhattan that he created at the Anvil in Houston. I was also pleased with Ariana Vitale's\nWicked Behavior\nas a floral and herbal Whiskey Sour and Blair Reynold's slight riff on a Tiki classic with the\nLapu Lapu\n.\nJuly:\nIn the heat of July, Jack McGarry's\nPharaoh Cooler\nfrom the\nPDT Cocktail Book\nhit the spot with a magical combination of watermelon, grenadine, and rose water. For runners up, David Wondrich's\nBarbadian Gin Punch Swizzle\nwith the quirky but tasty duo of Genever and coconut water had roots in mid-19th century island culture; and also, the De La Louisiane-Old Fashioned hybrid, the\nHazard\n, from Jiri Malis in Denmark was notable with its maple accent.\nAugust:\nWhile I wanted to give some acknowledgement to the\nBeta Cocktails\n'\nItalian Heirloom\n, I decided that August (and September as well) will be Tiki month(s). For the gold star, it was a tough choice of two drinks from the\nMinimalist Tiki\nbook by Matt Pietrek and Carrie Smith, but Chad Austin's\nMammoth Tusk\nwon out over a Jason Alexander recipe. For silver stars, Shannon Mustipher's\nRumfire Walker\nfrom her\nTiki: Modern Tropical Cocktails\nbook (also difficult narrowing it down from two of hers) with its delightful Cinn-pari duo (I now have a bottle of Cinn-pari at work!), and El Nova's\nMoonkist Twist\nas his take on the Moonkist Coconut from the Mai Kai in Florida.\nSeptember:\nYes, Tiki month continues into September. Passing over Jason Alexander for August was tough, but I decided that I liked his drink in the next month even more: the\nPort of Innsmouth\nas his H.P. Lovecraft-inspired Nui Nui riff from\nMinimalist Tiki\n. Deserving of the aloha nod are Justin Wojslaw's\nTransatlantic Orbit\nand the 1960s\nPolynesian Paralysis\n.\nOctober:\nVeering away from Tiki for a moment and back to more classic-style cocktails. One that I really enjoyed since it is a riff on one of my favorite Martini variations, the Poet's Dream -- Keegan McGregor's agave-based\nDead Poet\nwas quite enjoyable. Garnering honors for the month, Sother Teague's\nWaterproof Watch\nand Sahil Mehta's aperitif that reminded me of dandelions -- the\nLion's Tooth\n.\nNovember:\nI was quite surprised that I had never made an old Jim Meehan drink called\nEl Puente\n-- it does not appear in the\nPDT Cocktail Book\nbut only in Greg Boehm and Jeff Mason's 2009\nThe Big Bartender's Book\n. I probably skipped it due to not having cucumber on hand, but this mezcal number has great melon flavors in the mix from the cucumber. Worthy of note are Pip Hanson's\nMarley's Ghost\nas a rum Manhattan of sorts and Michael Boughton's\nRose Gold\nat the Smoke Shop in Somerville as a Gold Rush meets a Campari Sour.\nDecember:\nAnother challenging month to make decisions for, but the Evan Harrison's\nBodega\nat State Park as a pineapple rum Green Point had modern flare on a slightly older feel base. I also enjoyed the\nBroadway\nfrom\nThe NoMad Cocktail Book\nwhich reminded me of a Bensonhurst, and enjoyed the\nMr. Pink\nthat was a Jungle Bird reshaped to be an egg white Sour.\nAlas, 2019 has come and gone. Why bother reflecting on the bad times (and the hangovers) and just recall the best moments? Here, I narrowed it down to 37 drinks (I somehow snuck in a bonus one in August by not giving it an award during Tiki Month #1) -- all great mementos of my trip around the sun. Like last year, many were made at home; while it may not have the great hospitality of the bars around Boston, it does have the latest last call, great drinking buddies (my wife and/or my cats), and cheap prices! Some were had out and about when time and finances allowed it. Good luck to all of your imbibings in 2020 and stay in touch!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzjTMNDJMhZx0nI9BVZ6P8sFMJhFqKwJZnSd3PkM0BDHD5pBhFRbJdp1A4YCR_Qnv8V0Ks3TetVSFtg8y9q-Oqfp9ZAECQnUMYJSL24mCn9ZbWaFTu_rvY_gtchetbdDha5Sx4sLlNRej/s320/frenchconnection4210.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48iTvoPZHf-uGJsGeP_QQgkS5gnNbrlDFT3iBUVVO-5XIHznHWmb0PDbLrJJt7chIg1iHmfVcxi7PryjjBryt0kQ700RcFezsFF8ra1q2gZ34KDE1v7joGcEXQZo1Zjzoewu1D-rksGs3/s320/muertitovivo4334.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1iUM_SGaFHCgz1raqmfsdJQ-epSb5hF8L_gW1rA8S522eq5Xxx8bBEBBDIfmPmt8JBVqtjbLF8a1-3Gv-XZQ4SoLIrZeuENbncerDXbbLzQNFuGjZdD87QTl7vcsIh5LqwnpEicQqB-e/s320/lapulapu4558.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfb-1TfoYmFok9PzJz0kw1xty-EhwIBWBtXNYQ3p63HSB5Cd0X5jvZlhClg2QuA74Rle9a67BlKQrzmRVEpUgxd5hcxQCdI95qVRyO_JV3kBH68AnN8xIC05L1H6ogGxa-C3m_aRZz_aX0/s320/rumfirewalker4752.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO01f_Wk35uCWr7Pm2j_N4VWAOamuZra-Mv5DqUAf-F1XijUMrcdePAGpk_cEkWN2NrDZN1ol22uHOhDVvIHpzS5-UNxUdF9d9BffFhS-ZTv4bCPUqX6t4x8npnYZCOGUPhmF6SR-bwFst/s320/deadpoet4882.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzjTMNDJMhZx0nI9BVZ6P8sFMJhFqKwJZnSd3PkM0BDHD5pBhFRbJdp1A4YCR_Qnv8V0Ks3TetVSFtg8y9q-Oqfp9ZAECQnUMYJSL24mCn9ZbWaFTu_rvY_gtchetbdDha5Sx4sLlNRej/s800/frenchconnection4210.jpg", "comment_count": 0 }, { "title": "have a ball", "url": "https://cocktailvirgin.blogspot.com/2020/01/have-ball.html", "published": "2020-01-01T10:00:00.000-05:00", "updated": "2020-01-01T10:00:06.619-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Maccabbee Bar", "year": null }, "categories": [ "#backbar-journeyman", "cognac", "egg", "genever", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "1/2 oz Bols Genever", "3/4 oz Cinnamon Syrup", "1 heaping bsp Crème Fraîche", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with freshly grated cinnamon and a few drops of blue food coloring swirled into designs.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n1/2 oz Bols Genever\n3/4 oz Cinnamon Syrup\n1 heaping bsp Crème Fraîche\n1 Whole Egg\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with freshly grated cinnamon and a few drops of blue food coloring swirled into designs.\nTwo Wednesdays ago, I stopped into the Maccabbee Bar, a Hanukkah-themed pop-up at Backbar in Somerville curated by Naomi Levi for the second year in a row. For a drink, I asked bartender Carlo Caroscio for the Have a Ball that seemed like an interesting Egg Nog concept with the Cognac-Genever base and the crème fraîche as the dairy. Once prepared, it welcomed the nose with cinnamon and egg nog aromas. Next, a creamy and malt-laden sip rolled into Cognac, Genever's malt and botanicals, and cinnamon flavors on the swallow. As things warmed up, the tart dairy note of the crème fraîche became more apparent.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYdx73sl7eZDHetATIEO13u8_0_XNFnV1xK-W3QQNkkc2NBAC8oBsBMKN61GeyXa4WYf3bw-x142qtJfrnAsFwwDDEFJSzrjJrkavX6j5W4LqLAsKf8LYCB5lPe8_EHsAwr2GLm2ZKzUA/s320/haveaball.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYdx73sl7eZDHetATIEO13u8_0_XNFnV1xK-W3QQNkkc2NBAC8oBsBMKN61GeyXa4WYf3bw-x142qtJfrnAsFwwDDEFJSzrjJrkavX6j5W4LqLAsKf8LYCB5lPe8_EHsAwr2GLm2ZKzUA/s800/haveaball.jpg", "comment_count": 0 }, { "title": "beach yowie", "url": "https://cocktailvirgin.blogspot.com/2020/01/beach-yowie.html", "published": "2020-01-02T08:00:00.000-05:00", "updated": "2020-01-02T08:00:01.103-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "fernet-branca", "lime juice", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Lunazul)", "1 1/2 oz Mango Juice (Trader Joe's 100% Juice)", "1/2 oz Lime Juice", "1/2 oz Vanilla Syrup", "1/8 oz (1 bsp) Fernet Branca" ], "instructions": "Shake with ice, strain into a cocktail coupe rimmed with Chinese 5 Spice-salt, and garnish with citrus (floated dried lemon wheel).", "body_text": "1 1/2 oz Blanco Tequila (Lunazul)\n1 1/2 oz Mango Juice (Trader Joe's 100% Juice)\n1/2 oz Lime Juice\n1/2 oz Vanilla Syrup\n1/8 oz (1 bsp) Fernet Branca\nShake with ice, strain into a cocktail coupe rimmed with Chinese 5 Spice-salt, and garnish with citrus (floated dried lemon wheel).\nJust like\nlast year\n, I signed up to participate in the Secret Santé event on\nInstagram\norganized by ServedBySoberon. The event which garnered 169 participants this year has each\nInstagram\n(home)bartender assigned to a person who they create a drink to celebrate or pay tribute to them. My assignment was CocktailsMandurah -- an Australian named Kori who loves Margaritas, pretty drinks, fancy rimmed glasses, amaro, vanilla, and tropical juices. Since I had an unopened can of mango juice, my idea began to take shape with tequila, vanilla syrup, and lime juice with the Jungle Bird as a structure. As accents, a few dashes of Fernet Branca in the mix and a Chinese five spice and salt rim rounded out the combination.\nFor a name, I considered the fact that Kori is in Western Australia where it is currently summer; to make the drink more exotic, I conjured up the idea of a Yowie, a Bigfoot creature that haunts the Outback, on the beach to surf away Christmas. Once prepared, the Beach Yowie met the nose with clove and anise spice aromas from the rim along with mango and a hint of menthol from the drink itself. Next, mango and lime on the sip swam into tequila, tropical, and vanilla flavors on the swallow with a hint of Fernet's bitter herbal notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYZMfJylAMxWslN6TP3yZuyuZDdQBBWrK0b5rllFOH5pmJWOPU8asdzJT2G-PvOewHw6s4T5yj3WVdqSVsEqfXId4d43ThuTSmn3fPPl9pG2ztCxFyHepzygZMO__BNA6HwUYxjQ6U7yu/s320/beachyowie5095.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYZMfJylAMxWslN6TP3yZuyuZDdQBBWrK0b5rllFOH5pmJWOPU8asdzJT2G-PvOewHw6s4T5yj3WVdqSVsEqfXId4d43ThuTSmn3fPPl9pG2ztCxFyHepzygZMO__BNA6HwUYxjQ6U7yu/s800/beachyowie5095.jpg", "comment_count": 2 }, { "title": "lake george", "url": "https://cocktailvirgin.blogspot.com/2020/01/lake-george.html", "published": "2020-01-03T08:00:00.000-05:00", "updated": "2020-01-03T08:00:04.996-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brian Shebairo", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "drambuie", "lemon juice", "scotch", "whiskey" ], "ingredients": [ "1 oz Jameson Irish Whiskey (Teeling Small Batch)", "1 oz Glenlivet Scotch (Cutty Sark Prohibition)", "1/2 oz Drambuie", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Jameson Irish Whiskey (Teeling Small Batch)\n1 oz Glenlivet Scotch (Cutty Sark Prohibition)\n1/2 oz Drambuie\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nFor a drink idea two Friday nights ago, I reached for the\nPDT Cocktail Book\nand discovered the Lake George that I had never made before. This Whiskey Sour was crafted by Brian Shebairo while vacationing on the shores of Lake George in Winter 2009, and it featured a split base of Irish and Scotch whisk(e)y sweetened with Drambuie. Once prepared, the Lake George let out a honey, malt, and hint of peat to the nose. Next, lemon, honey, and malt mingled on the sip, and the swallow rolled in with the Scotch being more dominant than the Irish whiskey all with a honey-herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhru3GOauUrm605OTCPJnE4OXHtvO7ozoNWtAF71B4XAUIQidRGem7faQjrV6EW8lxdkuP2nx3GH84Q-MSvsNxMUOESVtmUnAEcAmYWfB0ScVwlnH0xxxY8QMVWVGuqWcKa6FbIq0Y1vVdP/s320/lakegeorge5098.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhru3GOauUrm605OTCPJnE4OXHtvO7ozoNWtAF71B4XAUIQidRGem7faQjrV6EW8lxdkuP2nx3GH84Q-MSvsNxMUOESVtmUnAEcAmYWfB0ScVwlnH0xxxY8QMVWVGuqWcKa6FbIq0Y1vVdP/s800/lakegeorge5098.jpg", "comment_count": 0 }, { "title": "savannah", "url": "https://cocktailvirgin.blogspot.com/2020/01/savannah.html", "published": "2020-01-04T08:00:00.000-05:00", "updated": "2020-01-04T08:00:12.063-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "creme de cacao", "egg white", "gin", "orange juice" ], "ingredients": [ "2 oz Plymouth Gin (Tanqueray)", "1 oz Orange Juice", "1/4 oz Tempus Fugit Crème de Cacao", "1/2 Egg White (1 Egg White)" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with an orange twist (5 drop Bittermens Mole Bitters).", "body_text": "2 oz Plymouth Gin (Tanqueray)\n1 oz Orange Juice\n1/4 oz Tempus Fugit Crème de Cacao\n1/2 Egg White (1 Egg White)\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with an orange twist (5 drop Bittermens Mole Bitters).\nTwo Saturdays ago, I reached for Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\nand spotted his slight interpretation of the Savannah from the 1935\nThe Old Waldorf-Astoria Bar Book\n. With my change of garnish, the Savannah met the nose with a chocolate aroma. Next, a creamy orange sip marched into a pine, chocolate, and citrus swallow. Nothing too complex here, but the combination was rather enjoyable.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGXNYECwzt_7_5gl76Wz3o_9PQRMGu56gHSHiDA6yNNfxWSxNTl_-1C55cCvM97muMlIFn4vjiMaDnhljZVJ7MS8F9IQ-FkMyOcppK_OFc3oQ_5Rsx5Ui-mrlEQK8TuYHZ7iO8YywMQAm/s320/savannah5100.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGXNYECwzt_7_5gl76Wz3o_9PQRMGu56gHSHiDA6yNNfxWSxNTl_-1C55cCvM97muMlIFn4vjiMaDnhljZVJ7MS8F9IQ-FkMyOcppK_OFc3oQ_5Rsx5Ui-mrlEQK8TuYHZ7iO8YywMQAm/s800/savannah5100.jpg", "comment_count": 0 }, { "title": "old ironsides", "url": "https://cocktailvirgin.blogspot.com/2020/01/old-ironsides.html", "published": "2020-01-05T08:00:00.000-05:00", "updated": "2020-01-05T08:00:01.075-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "amaretto", "bitters (aged)", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Scarlet Ibis Rum (Privateer Navy Yard)", "1/2 oz Cruzan Black Strap Rum", "1 oz Dolin Rouge Vermouth (Martini Grand Lusso)", "1 tsp Lazzaroni Amaretto (Disaronno)", "1 dash Fee's Whiskey Barrel-Aged Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Scarlet Ibis Rum (Privateer Navy Yard)\n1/2 oz Cruzan Black Strap Rum\n1 oz Dolin Rouge Vermouth (Martini Grand Lusso)\n1 tsp Lazzaroni Amaretto (Disaronno)\n1 dash Fee's Whiskey Barrel-Aged Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, I was flipping through the\nDeath & Co. Cocktail Book\nand spotted the Old Ironsides. It was not the\nOld Ironsides\ncrafted by Sean Kenyon but one designed by Brian Miller in 2009. I probably skipped over this recipe numerous times either out of waiting until I purchased Scarlet Ibis Rum or due to my skepticism of amaretto-containing cocktails; I got over the first part by subbing in Privateer's Navy Yard, and I am still not sure how I got past the second aspect (most likely a curiosity of how Brian Miller's wizardry would handle it). Once prepared, the Old Ironsides donated a nutty and grape bouquet to the nose. Next, grape and caramel on the sip sailed into rum, molasses, nutty, and cinnamon flavors on the swallow that came across much like maple syrup. The drink itself is named after the USS Constitution that is docked in Charlestown, MA, and I had the privilege of seeing it fire off its guns while on a rum-sponsored harbor cruise this past summer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLxC6MNuh0DEH2WiyfebhbrMZWiyYSqtKdoCZtb4XTFn1v9ud_u2HMpLInBjmdS8bengo1oSexWzC4v56_lZdEg4qfC11P4MvjG_5M6vL2vy3jkwfLpqj_zg_XYr2Tk1XtQstHrZrVg8_/s320/oldironsides5103.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLxC6MNuh0DEH2WiyfebhbrMZWiyYSqtKdoCZtb4XTFn1v9ud_u2HMpLInBjmdS8bengo1oSexWzC4v56_lZdEg4qfC11P4MvjG_5M6vL2vy3jkwfLpqj_zg_XYr2Tk1XtQstHrZrVg8_/s800/oldironsides5103.jpg", "comment_count": 0 }, { "title": "coquito", "url": "https://cocktailvirgin.blogspot.com/2020/01/coquito.html", "published": "2020-01-06T08:00:00.000-05:00", "updated": "2020-01-06T08:00:04.201-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Giuseppe Gonzalez", "source": "Liquor.Com", "year": null }, "categories": [ "cream", "rum" ], "ingredients": [ "56 oz Sweetened Condensed Milk (4 1/2 oz Goya)", "48 oz Evaporated Milk (3 3/4 oz Stop & Shop)", "24 oz Cream of Coconut (2 oz Goya)", "4 tsp Vanilla Extract (3/10 tsp)", "4 tsp Ground Cinnamon (3/10 tsp Freshly Grated)", "1 tsp Ground Nutmeg (1/10 tsp Freshly Grated)", "750 mL White, Añejo, or Spiced Rum (2 oz Don Q Extra Añejo)" ], "instructions": null, "body_text": "56 oz Sweetened Condensed Milk (4 1/2 oz Goya)\n48 oz Evaporated Milk (3 3/4 oz Stop & Shop)\n24 oz Cream of Coconut (2 oz Goya)\n4 tsp Vanilla Extract (3/10 tsp)\n4 tsp Ground Cinnamon (3/10 tsp Freshly Grated)\n1 tsp Ground Nutmeg (1/10 tsp Freshly Grated)\n750 mL White, Añejo, or Spiced Rum (2 oz Don Q Extra Añejo)\nMix all but the rum in a pot, bring to a simmer while stirring, and then let cool. Stir in the rum and refrigerate. Serve over ice in a rocks glass and garnish with a cinnamon stick.\nAfter I mentioned the buzz about Coquito, the Puerto Rican version of Egg Nog, Andrea was curious and went out shopping for the ingredients to mix up a batch. For a recipe, I wanted a more authentic voice (I believe that some of the web chatter was about Martha Stewart declaring that Coquito was \"a take on a coffee drink made in Puerto Rico\"), so I found one by Giuseppe Gonzalez, a well-respected bartender who grew up in Puerto Rico and has graced the\nposts\non this blog several times. I scaled down his recipe that I sourced from\nLiquor.Com\nto make around a single serving. Once in the glass, this Egg Nog without eggs offered up luscious coconut, cinnamon, and caramelized milk aromas. Next, a thick and creamy sip led into a rum, coconut, cinnamon, and vanilla swallow. The coconut and dairy here provided plenty of sweetness and richness to make the eggs and sugar of the classic unnecessary.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtziIu0xqXaPsnaNI8_FnFaRAHsbl6m7P27ephQ5oXIbzI22zqhnyPoUC8agLq1rMTKuf7XYa0WqweaLKnLxg_pg9G7Wmg2Ou3ajPTCCRgkze8n-1jS0FVgIJcKFtwlHo-GrlZMrDPPfKC/s320/coquito5105.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtziIu0xqXaPsnaNI8_FnFaRAHsbl6m7P27ephQ5oXIbzI22zqhnyPoUC8agLq1rMTKuf7XYa0WqweaLKnLxg_pg9G7Wmg2Ou3ajPTCCRgkze8n-1jS0FVgIJcKFtwlHo-GrlZMrDPPfKC/s800/coquito5105.jpg", "comment_count": 0 }, { "title": "bamboo flip", "url": "https://cocktailvirgin.blogspot.com/2020/01/bamboo-flip.html", "published": "2020-01-07T08:00:00.000-05:00", "updated": "2020-01-07T08:00:01.923-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "bitters (orange)", "egg", "sherry", "simple syrup", "vermouth (dry)" ], "ingredients": [ "1 1/4 oz Fino Sherry (Lustau)", "1 1/4 oz Dry Vermouth (Noilly Prat)", "1/2 oz Simple Syrup", "1 dash Angostura Bitters", "1 dash Orange Bitters (Regan's)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "1 1/4 oz Fino Sherry (Lustau)\n1 1/4 oz Dry Vermouth (Noilly Prat)\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\n1 dash Orange Bitters (Regan's)\n1 Whole Egg\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.\nAfter reading about a Fino Flip, I was tempted to make that style of Sherry Flip (I have had ones with other sherry types). Instead, my mind drifted to the\nBamboo Cocktail\n, and I wondered what a Bamboo Flip would be like? Once assembled, it met the nose with nutmeg and a savory wine note from the Fino and perhaps the vermouth. Next, a creamy and clean sip was followed by a sake-like swallow with a hint of orange, spice, and herbal accents. The rice wine flavor seemed to tie back into the 1890s Japanese origins of the Bamboo Cocktail at the Grand Hotel in Yokohama.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxc1SdO1NYUzpPRR8ahqh7Q-s4Myz9Nu3UI0QRqvvB5UEDYd9kHlawZdCTtNPN2TRCpm2hYFIBYkKAckKsy3W8usFghBC5gRTOzS01pdL2VYa8l6ucbYVsDLXgX6HRQUFMPS_OkbGJ7o0/s320/bambooflip5108.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxc1SdO1NYUzpPRR8ahqh7Q-s4Myz9Nu3UI0QRqvvB5UEDYd9kHlawZdCTtNPN2TRCpm2hYFIBYkKAckKsy3W8usFghBC5gRTOzS01pdL2VYa8l6ucbYVsDLXgX6HRQUFMPS_OkbGJ7o0/s800/bambooflip5108.jpg", "comment_count": 0 }, { "title": "uzi tenenbaum", "url": "https://cocktailvirgin.blogspot.com/2020/01/uzi-tenenbaum.html", "published": "2020-01-09T08:00:00.001-05:00", "updated": "2025-08-08T12:01:49.918-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Frank Cisneros", "source": "Gin Palace", "year": 2012 }, "categories": [ "amaro", "gin", "lemon juice", "simple syrup (ginger)", "soda" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "1/2 oz 2:1 Ginger Syrup (1/2 oz 1:1 Ginger Syrup + 1 tsp 1:1 Simple Syrup)", "1/2 oz Zucca (Sfumato)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a Collins glass with soda water (2 oz), top with ice, and garnish with candied ginger (lemon twist).", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n1/2 oz 2:1 Ginger Syrup (1/2 oz 1:1 Ginger Syrup + 1 tsp 1:1 Simple Syrup)\n1/2 oz Zucca (Sfumato)\n3/4 oz Lemon Juice\nShake with ice, strain into a Collins glass with soda water (2 oz), top with ice, and garnish with candied ginger (lemon twist).\nTwo Thursdays ago, I picked up Matt Teacher's\nThe Spirit of Gin\nbook that I read in early 2018 to see if there was a glossed over recipe. The one that called out to me was in the chapter on New York City's now defunct Gin Palace, and it was called the Uzi Tenenbaum. I surmised this one was from Frank Cisneros for it seemed like it was a companion piece to his rye-based\nMargot Tenenbaum\npublished in Amanda Schuster's\nNew York Cocktails\n. My research uncovered a\nWall Street Journal\narticle that put the creation of this gin-based drink tribute for a character in Wes Anderson's\nThe Royal Tenenbaums\nmovie to around 2012.\nThe Uzi Tenenbaum greeted the senses with a lemon, dark herbal, and juniper aroma. Next, a carbonated lemon and toasty char sip switched over to a gin swallow with Sfumato's smoky bitter herbal notes blending into ginger's zingy flavors (which continued on into the finish).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyptSlMQPqzylsCuBL4Rd6ETSJKQbDvcxQ5g6ns6kkiuR04IkXjAQTiJ3LSiOdg2OeLiO3MkLdIrJnU49t7h92wi76aQSpUNcBIEa__W6xl5pF9xFUPVF0cMnHYgDqwmapawBifWzBKaC/s320/uzitenenbaum5111.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyptSlMQPqzylsCuBL4Rd6ETSJKQbDvcxQ5g6ns6kkiuR04IkXjAQTiJ3LSiOdg2OeLiO3MkLdIrJnU49t7h92wi76aQSpUNcBIEa__W6xl5pF9xFUPVF0cMnHYgDqwmapawBifWzBKaC/s800/uzitenenbaum5111.jpg", "comment_count": 0 }, { "title": "negroni futurista", "url": "https://cocktailvirgin.blogspot.com/2020/01/negroni-futurista.html", "published": "2020-01-10T08:00:00.000-05:00", "updated": "2020-01-10T08:00:02.067-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Mauro Mahjoub", "source": "The Negroni by Gary Regan", "year": null }, "categories": [ "campari", "sherry", "sloe gin" ], "ingredients": [ "1 oz Sloe Gin (Averell Damson Gin)", "1 oz Fino Sherry (Lustau)", "1 oz Campari" ], "instructions": "Build in a double old fashioned glass, add ice, and stir to mix and chill (stir with ice and strain into a rocks glass with a large ice cube). Garnish with a lemon twist.", "body_text": "1 oz Sloe Gin (Averell Damson Gin)\n1 oz Fino Sherry (Lustau)\n1 oz Campari\nBuild in a double old fashioned glass, add ice, and stir to mix and chill (stir with ice and strain into a rocks glass with a large ice cube). Garnish with a lemon twist.\nMy cocktail thirst two Friday nights ago led me to Gary Regan's\nThe Negroni\nbook. There, I came upon the two page spread of recipes from the Negroni Club in Munich, and I latched onto Mauro Mahjoub's Negroni Futurista with its sloe gin to work with the Campari. It was very similar to the\nSharon\nwith the Fino/Manzanilla sherry and Campari, but the Sharon opted for the more traditional sweet vermouth component instead of sloe gin. The Negroni Futurista proffered a bright lemon oil over darker notes from the Damson plum to the nose. Next, berry with a crisp white grape sip sprung forward into plum melding into bitter orange flavors on the swallow with a savory finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclUKUmrgGej3C83KydLIQpZZNZ35ICfuPxChDZ2NQy1ETwJ5Mjc5TdqWUN1rC1yuKxtePv9o7YdBVVLP_AbPFPXUPJxSTfd0LG7y9tGQlMKU1arNsiO191MH5gwUp3FYYtgEc6FN8zkWW/s320/negronifuturista5115.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclUKUmrgGej3C83KydLIQpZZNZ35ICfuPxChDZ2NQy1ETwJ5Mjc5TdqWUN1rC1yuKxtePv9o7YdBVVLP_AbPFPXUPJxSTfd0LG7y9tGQlMKU1arNsiO191MH5gwUp3FYYtgEc6FN8zkWW/s800/negronifuturista5115.jpg", "comment_count": 0 }, { "title": "argyle", "url": "https://cocktailvirgin.blogspot.com/2020/01/argyle.html", "published": "2020-01-11T08:00:00.000-05:00", "updated": "2020-01-11T08:00:04.583-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jessica Gonzalez", "source": "NoMad Cocktail Book", "year": null }, "categories": [ "amaro", "aquavit", "bitters (Angostura)", "maraschino", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Linie Aquavit (Aalborg)", "3/4 oz Noilly Prat Dry Vermouth", "1/2 oz Amaro Meletti", "1 tsp Luxardo Maraschino", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Linie Aquavit (Aalborg)\n3/4 oz Noilly Prat Dry Vermouth\n1/2 oz Amaro Meletti\n1 tsp Luxardo Maraschino\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nAfter my work shift two Saturdays ago, I reached for the\nNoMad Cocktail Book\nfor a nightcap. There, I was intrigued by Jessica Gonzalez's Argyle that came across like an aquavit\nBrooklyn\nrift. Once prepared, the Argyle knitted a lemon and caraway aroma. Next, caramel and cherry notes on the sip wove into caraway, nutty cherry, herbal, and floral flavors on the swallow. Overall, I was impressed at how well the aquavit and Maraschino interacted in the glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KosUFArexQNP5oCYFQ7S2-CKaIsG5jQ-lzxg1SDUEGDtRN5xfaJhn2t8bZGysEQ1ICoQX1a6keVEVR2PCNbK0GlfJ2Ad-6_5jdIxIX_ipPJlEzs4FC_Kz4IAinLfvlsB5OVdSyq3Ssky/s320/argyle5117.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KosUFArexQNP5oCYFQ7S2-CKaIsG5jQ-lzxg1SDUEGDtRN5xfaJhn2t8bZGysEQ1ICoQX1a6keVEVR2PCNbK0GlfJ2Ad-6_5jdIxIX_ipPJlEzs4FC_Kz4IAinLfvlsB5OVdSyq3Ssky/s800/argyle5117.jpg", "comment_count": 0 }, { "title": "player piano", "url": "https://cocktailvirgin.blogspot.com/2020/01/player-piano.html", "published": "2020-01-12T08:00:00.000-05:00", "updated": "2020-01-12T08:00:12.323-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Colin Shearn", "source": "Philadelphia Magazine", "year": 2011 }, "categories": [ "aperol", "lime juice", "rum (white)", "st. germain" ], "ingredients": [ "3/4 oz Neisson Rhum Agricole (Clement Premiere Canne)", "3/4 oz Aperol", "3/4 oz St. Germain (St. Elder)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Neisson Rhum Agricole (Clement Premiere Canne)\n3/4 oz Aperol\n3/4 oz St. Germain (St. Elder)\n3/4 oz Lime Juice\n(2 dash Bittermens Tiki Bitters) (*)\nShake with ice and strain into a cocktail glass.\n(*) Not listed in the 2011 article, but the drink creator thought that it might have had it (albeit 8+ years after the fact).\nTwo Sundays ago, I saw a reference to Colin Shearn's\nTransatlantic Giant\n, and besides putting an asterisk next to its entry in my current bartending moleskin, I decided to seek out another recipe of Colin's that I had not tried before. My web search led me to a 2011\nPhiladelphia Magazine\narticle that offered up his Player Piano recipe that he crafted at the Franklin Mortgage & Investment Co. After I tagged Colin in my\nInstagram\npost\n, he replied that he was \"pretty sure it also had some Bittermens Tiki Bitters. But not 100% -- it was a long time ago.\" Either way, I was curious to try this recipe especially since Aperol-elderflower drinks like the\nDunniette\nand the\nWaltz of the Flowers\nhave been rather tasty.\nWithout the bitters, the Player Piano unfurled a grapefruit, floral, and grassy aroma. Next, lime and orange mingled on the sip, and the swallow continued on with grassy funk, floral, and grapefruit notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpNul2Pm0accCQTeMxGOldygFMVrBpm_l_BwqmvvNLg_z7UjvIFKW6u8N8jll3tMsJLfQq0_sZFclfo4O8kXmklxN0kRqEOuyitcUwbMSYuPTndRVM9iETGzwkNeZJHUizMc1ONMbpLXW/s320/playerpiano5120.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpNul2Pm0accCQTeMxGOldygFMVrBpm_l_BwqmvvNLg_z7UjvIFKW6u8N8jll3tMsJLfQq0_sZFclfo4O8kXmklxN0kRqEOuyitcUwbMSYuPTndRVM9iETGzwkNeZJHUizMc1ONMbpLXW/s800/playerpiano5120.jpg", "comment_count": 0 }, { "title": "regency", "url": "https://cocktailvirgin.blogspot.com/2020/01/regency.html", "published": "2020-01-13T08:00:00.000-05:00", "updated": "2020-01-13T08:00:03.829-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "W.H. Taylor", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "creme de banane", "drambuie", "lemon juice", "whiskey" ], "ingredients": [ "5/10 Canadian Club Whisky (1 1/2 oz Alberta Premium Canadian Rye)", "2/10 Drambuie (1/2 oz)", "2/10 Bols Crème de Banane (1/2 oz Giffard)", "1/10 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "5/10 Canadian Club Whisky (1 1/2 oz Alberta Premium Canadian Rye)\n2/10 Drambuie (1/2 oz)\n2/10 Bols Crème de Banane (1/2 oz Giffard)\n1/10 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAfter working my third shift out of six in a row for New Year's week two Mondays ago, I was much in the need of a drink. Therefore, I turned to the 1937\nCafé Royal Cocktail Book\nand spotted the Regency created by UK Bartenders Guild member W.H. Taylor. While the crème de banane craze of recent seems to be unique at first, it was present in the cocktail literature in British drink books during the '30s. We purchased our first bottle of Giffard's Banane du Bresil back in 2010 to make the\nMetropine\nfrom the same book, and we have found many uses over the past decade including my creation of the\nBanana Dance\nin 2012. Once prepared, the Regency welcomed the nose with honey, banana, and light whiskey aromas. Next, lemon and honey notes on the sip switched places with whisky and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycxv3ndkxG2IVI_q9UnVqbnvV9t2TtIvzzyd18dDsN4PmtgeV8yldmFj1ELmSTWpQ1_dSq5Rkqe2yIHOUNci1NCcRP3fFQLCR_wrZEQucI1RRucWk2K5BAzNmNK8-TYvmG91q75qof8Ya/s320/regency5121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycxv3ndkxG2IVI_q9UnVqbnvV9t2TtIvzzyd18dDsN4PmtgeV8yldmFj1ELmSTWpQ1_dSq5Rkqe2yIHOUNci1NCcRP3fFQLCR_wrZEQucI1RRucWk2K5BAzNmNK8-TYvmG91q75qof8Ya/s800/regency5121.jpg", "comment_count": 0 }, { "title": "falinum", "url": "https://cocktailvirgin.blogspot.com/2020/01/falinum.html", "published": "2020-01-14T08:00:00.000-05:00", "updated": "2020-01-14T08:00:08.501-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": null, "attribution": { "creator": "Martin Cate", "source": "The Smuggler's Cove", "year": null }, "categories": [ "bitters (orange)", "lemon juice", "rum", "soda" ], "ingredients": [ "2 oz Column Still Aged Rum (Flor de Caña Añejo Oro)", "1/2 oz Velvet Falernum", "1 oz Coconut Cream (Goya)", "1 oz Lemon Juice", "1 dash Orange Bitters (Regan's)", "1 oz Seltzer" ], "instructions": "Combine in a drink mixer tin with 12 oz crushed ice, flash blend, and pour into a Tiki mug or double old fashioned glass (shake all but the seltzer with crushed ice, pour into a Mai Tai glass with the seltzer, and top with crushed ice).", "body_text": "2 oz Column Still Aged Rum (Flor de Caña Añejo Oro)\n1/2 oz Velvet Falernum\n1 oz Coconut Cream (Goya)\n1 oz Lemon Juice\n1 dash Orange Bitters (Regan's)\n1 oz Seltzer\nCombine in a drink mixer tin with 12 oz crushed ice, flash blend, and pour into a Tiki mug or double old fashioned glass (shake all but the seltzer with crushed ice, pour into a Mai Tai glass with the seltzer, and top with crushed ice).\nAfter getting home from my New Year's Eve bar shift, it was well after midnight, so that meant that it was now January -- the beginning of the third annual\nInstagram\nTiki the Snow Away event! To kick things off, I reached for\nThe Smuggler's Cove\nbook and found the perfect drink to utilize my new Bartender Secret Santa Gift of a pair of Rumba's Mai Tai glasses. That recipe was the Falinum which Martin Cate created for his friend Falin Minoru who is a Tiki mug artist and proprietor of Tiki Kaimuku Fine Boozing Vessels.\nThe Falinum floated up to the nose with a lemon and coconut bouquet. Next, a creamy lemon sip entered into a rum, coconut, ginger, and clove swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUVxR10Lv8Fowa4vpP_H2h7d-dvZATjvlpf3waPsKRatha6WO_a3lbfYSA1k4L-S65X7YMwYWlut7-6OZVcsNvaBjlzD6Mj0rjWgsOuU13oWaCvJXcpIVfnTH8GGeCHI6bzFvv_6vYEoJ/s320/falinum5123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUVxR10Lv8Fowa4vpP_H2h7d-dvZATjvlpf3waPsKRatha6WO_a3lbfYSA1k4L-S65X7YMwYWlut7-6OZVcsNvaBjlzD6Mj0rjWgsOuU13oWaCvJXcpIVfnTH8GGeCHI6bzFvv_6vYEoJ/s800/falinum5123.jpg", "comment_count": 0 }, { "title": "shipwrecked", "url": "https://cocktailvirgin.blogspot.com/2020/01/shipwrecked.html", "published": "2020-01-15T08:00:00.001-05:00", "updated": "2024-01-23T13:47:18.523-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "bitters (Angostura)", "honey", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Dark Rum (Plantation Original Dark)", "1/2 oz Funky Jamaican Rum (Smith & Cross)", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Zucca or Sfumato Rabarbaro (Sfumato)", "1/2 oz Honey Syrup 1:1", "2 dash Angostura Bitters", "1 dash Absinthe (Butterfly)" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (citrus twists).", "body_text": "1 oz Dark Rum (Plantation Original Dark)\n1/2 oz Funky Jamaican Rum (Smith & Cross)\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Zucca or Sfumato Rabarbaro (Sfumato)\n1/2 oz Honey Syrup 1:1\n2 dash Angostura Bitters\n1 dash Absinthe (Butterfly)\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (citrus twists).\nAfter writing up the Uzi Tenenbaum on the blog, I re-familiarized myself with Frank Cisneros' rye-based companion piece, the\nMargot Tenenbaum\n. From that, I extracted the rabarbaro, honey, and citrus trio and decided to construct a Tiki drink out of it two Wednesdays ago for the\nInstagram\nTiki the Snow Away event. For a structure, I looked to the Jungle Bird and\nTest Pilot\nand also extracted their pineapple, bitters, and absinthe elements. The dark smokiness of Sfumato made me think of wreckage, and the name Shipwrecked popped into my head and stuck.\nThe Shipwrecked began with citrus oil over dark smoky aromas. Next, lime and honey crashed together on the sip, and the swallow drifted in with funky rum melding into smoky herbal flavors with a honey and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzgnUIW-eRtS8H_pQt1umVKfa2r2b69bzvGO1PANB1kqU0-EhShncBbC-IxYG0sF6FvR9HzB4jgm9TXUOmc7RHIFwMHhLhRddSmQewRLeGXHn1r82dEy1i8i2AJNOGy_ruhCpRsSraSTt/s320/shipwrecked5125.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzgnUIW-eRtS8H_pQt1umVKfa2r2b69bzvGO1PANB1kqU0-EhShncBbC-IxYG0sF6FvR9HzB4jgm9TXUOmc7RHIFwMHhLhRddSmQewRLeGXHn1r82dEy1i8i2AJNOGy_ruhCpRsSraSTt/s800/shipwrecked5125.jpg", "comment_count": 0 }, { "title": "piranha punch", "url": "https://cocktailvirgin.blogspot.com/2020/01/piranha-punch.html", "published": "2020-01-16T08:00:00.000-05:00", "updated": "2020-01-16T08:00:02.808-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Tiki Lindy", "source": "Instagram", "year": null }, "categories": [ "campari", "falernum", "grenadine", "lemon juice", "rum" ], "ingredients": [ "2 oz Lemon Hart 1804 Rum (El Dorado 5 Year)", "3/4 oz Lemon Juice", "2 oz Guava Juice", "1/2 oz Falernum (Velvet)", "1/4 oz Campari" ], "instructions": "Whip shake with 5 oz crushed ice, pour into a Tiki mug, top with crushed ice, and float 1/4 oz grenadine.", "body_text": "2 oz Lemon Hart 1804 Rum (El Dorado 5 Year)\n3/4 oz Lemon Juice\n2 oz Guava Juice\n1/2 oz Falernum (Velvet)\n1/4 oz Campari\nWhip shake with 5 oz crushed ice, pour into a Tiki mug, top with crushed ice, and float 1/4 oz grenadine.\nTwo Thursdays ago for January's Tiki the Snow Away, I decided to make a recipe that Tiki Lindy crafted for her October SpookTiki (subtitled Happy Hulaween and Mahaloween) event on\nInstagram\n. That drink was the Piranha Punch that sent me searching in my local Brazilian supermarket for guava juice to make this libation. Once built, the Piranha Punch offered berry and guava aromas to the nose. Next, a tropical and lemon sip bit into rum, guava, and bitter orange flavors on the swallow. Once the grenadine sank into the drink, the pomegranate's berry flavors began to complement the guava and Campari notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrhvO3uc2E7J-0kSm5niS2zGdcBMnPHtc5pQ3lUWNbEwT35HSEDkKX9o6H4IS1m7kheSzopxDHbb_ea_ibCQMJ6TWJBQt-TZJibef-alelu2C-d6r9XjQnaZexIDuusa-oxbhf0MVSo7O/s320/piranhapunch5130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrhvO3uc2E7J-0kSm5niS2zGdcBMnPHtc5pQ3lUWNbEwT35HSEDkKX9o6H4IS1m7kheSzopxDHbb_ea_ibCQMJ6TWJBQt-TZJibef-alelu2C-d6r9XjQnaZexIDuusa-oxbhf0MVSo7O/s800/piranhapunch5130.jpg", "comment_count": 0 }, { "title": "nautilus", "url": "https://cocktailvirgin.blogspot.com/2020/01/nautilus.html", "published": "2020-01-17T08:00:00.000-05:00", "updated": "2020-01-17T08:00:05.724-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Trader Sam's Grog Grotto Room", "year": null }, "categories": [ "bitters (Angostura)", "creme de peche", "falernum", "lemon juice", "lime juice", "orange juice", "rum" ], "ingredients": [ "2 oz Appleton Estate Reserve Rum (Appleton Signature)", "2 oz Barbancourt Pango Rum (Plantation Pineapple)", "1 oz Crème de Peche (Mathilde)", "3 oz POG Juice (1 oz each Passion Fruit Nectar, Orange Juice, and Guava Juice)", "1 oz Falernum (Velvet)", "1 oz Agave Nectar", "1 oz Lime Juice", "1 oz Lemon Juice", "5 dash Angostura Bitters" ], "instructions": "Shake with crushed ice, pour into a Nautilus submarine Tiki mug (Tiki bowl), and fill with crushed ice. Garnish with flowers, pineapple leaves, and cherries (ignited Plantation OFTD Rum).", "body_text": "2 oz Appleton Estate Reserve Rum (Appleton Signature)\n2 oz Barbancourt Pango Rum (Plantation Pineapple)\n1 oz Crème de Peche (Mathilde)\n3 oz POG Juice (1 oz each Passion Fruit Nectar, Orange Juice, and Guava Juice)\n1 oz Falernum (Velvet)\n1 oz Agave Nectar\n1 oz Lime Juice\n1 oz Lemon Juice\n5 dash Angostura Bitters\nShake with crushed ice, pour into a Nautilus submarine Tiki mug (Tiki bowl), and fill with crushed ice. Garnish with flowers, pineapple leaves, and cherries (ignited Plantation OFTD Rum).\nTwo Fridays ago, I decided to make a recipe that I had spotted on\nReddit\nthat seemed perfect for the Tiki the Snow Away event on\nInstagram\n, namely the Nautilus. The Nautilus is a drink for two created at Trader Sam's Grog Grotto Room, and I was able to confirm the recipe elsewhere on the web. Besides my swapping one Appleton Rum for another, I decided to substitute the Barbancourt pineapple-mango \"Pango\" spiced rum for Plantation Stiggins' Fancy Pineapple Rum; otherwise, I was able to execute the drink the same save for the vessel and garnish. Once prepared, the Nautilus rose to the surface with a guava, passion fruit, and peach aroma. Next, it cruised along with an orange, lime, and caramel sip that turned into rum, peach, guava, and passion fruit on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUpe1vcQ0ZleLy22LPvfMAZ74g9L9m_Hx9Ma2nzDXNETjCzTDE4z97TbRL07yWf7Mpt-DZgp7i7JflGRIzRAd0JHZkKD0Qske61VNWkt9r0EPTeeJmAG3PyYaFfBC4RH_lEl3dNZ2frzd/s320/nautilus5138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUpe1vcQ0ZleLy22LPvfMAZ74g9L9m_Hx9Ma2nzDXNETjCzTDE4z97TbRL07yWf7Mpt-DZgp7i7JflGRIzRAd0JHZkKD0Qske61VNWkt9r0EPTeeJmAG3PyYaFfBC4RH_lEl3dNZ2frzd/s800/nautilus5138.jpg", "comment_count": 1 }, { "title": "christmas eve of destruction", "url": "https://cocktailvirgin.blogspot.com/2020/01/christmas-eve-of-destruction.html", "published": "2020-01-18T08:00:00.000-05:00", "updated": "2020-01-18T08:00:12.909-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Brad Smith", "source": "Beachbum Berry's Latitude 29", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "lime juice", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Plantation OFTD Rum", "1 1/2 oz Nutmeg Syrup (*)", "1 oz Lime Juice", "1/4 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Blend with 1 cup of crushed ice for 4-6 seconds in a spindle blender (shake with crushed ice). Pour into a Zombie glass or Tiki mug, fill with crushed ice, and garnish with a lime wheel studded with cloves and dusted with freshly grated nutmeg (omit the nutmeg).", "body_text": "1 1/2 oz Plantation OFTD Rum\n1 1/2 oz Nutmeg Syrup (*)\n1 oz Lime Juice\n1/4 oz Benedictine\n2 dash Angostura Bitters\nBlend with 1 cup of crushed ice for 4-6 seconds in a spindle blender (shake with crushed ice). Pour into a Zombie glass or Tiki mug, fill with crushed ice, and garnish with a lime wheel studded with cloves and dusted with freshly grated nutmeg (omit the nutmeg).\n(*) Combine 1 cup sugar, 1 cup water, and 1 whole nutmeg grated. Bring to a slow boil, simmer covered for 10-15 minutes, and let steep for several hours. Strain through cheesecloth and bottle. I reduced this by 4 fold and utilized a coffee cup in the microwave with several 30-60 second heating cycles over the course of an afternoon. This\nsyrup\nis also available in Grenada as I learned at a Tales of the Cocktail 2016\ntalk\non nutmeg.\nOn my blog feed, I spotted an\ninterview\non the\nAtomic Grog\nblog with Beachbum Berry about the Sippin' Santa event. In the article was a recipe that was their interpretation of Sippin' Santa's Christmas Eve of Destruction, and they attributed the recipe to Brad Smith of Beachbum Berry's Latitude 29. I was able to find another recipe for the drink that had one ounce of each of the ingredients and one dash of bitters; however, that one was attributed to Cocktail Kingdom General Manager Joann Spiegel. In the\nAtomic Grog\narticle, Berry stated that all of the drinks this year were created by Brad and himself, so perhaps the equal parts recipe was an older version (although it could be the correct one as well or misattributed). Regardless, I felt that the drink name allusion to Barry McGuire's \"Eve of Destruction\" was quite apt given the military activity in the Middle East that weekend.\nThe Christmas Eve of Destruction welcomed the nose with lime, clove, and nutmeg notes. Next, lime and caramel mingled on the sip, and the swallow launched in with rum, nutmeg, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaERBZXv0GOfsqV9FihToqNxSkkCHkf0_lqZQLAIIyY8M3YlaZJCiEbOKPC_1uD6Oj0umoMo1VohXmdf_iNBoIIoilB-moSIZtAQMuwjpqHu86Bm5AfiVjCOCK14H_waHMFQnmUp_t198F/s320/xmaseveofdest5140.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaERBZXv0GOfsqV9FihToqNxSkkCHkf0_lqZQLAIIyY8M3YlaZJCiEbOKPC_1uD6Oj0umoMo1VohXmdf_iNBoIIoilB-moSIZtAQMuwjpqHu86Bm5AfiVjCOCK14H_waHMFQnmUp_t198F/s800/xmaseveofdest5140.jpg", "comment_count": 0 }, { "title": "commando life", "url": "https://cocktailvirgin.blogspot.com/2020/01/commando-life.html", "published": "2020-01-19T08:00:00.000-05:00", "updated": "2020-01-19T08:00:05.193-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jason Alexander", "source": "Pagan Idol", "year": null }, "categories": [ "creme de banane", "grapefruit juice", "lime juice", "passion fruit syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Plantation Stiggins' Fancy Pineapple Rum", "3/4 oz Banana Liqueur (Giffard)", "1/2 oz Passion Fruit Syrup", "1 oz Don's Mix (2/3 oz Grapefruit Juice + 1/3 oz Cinnamon Syrup)", "3/4 oz Lime Juice" ], "instructions": null, "body_text": "2 oz Plantation Stiggins' Fancy Pineapple Rum\n3/4 oz Banana Liqueur (Giffard)\n1/2 oz Passion Fruit Syrup\n1 oz Don's Mix (2/3 oz Grapefruit Juice + 1/3 oz Cinnamon Syrup)\n3/4 oz Lime Juice\nFlash blend with crushed ice (whip shake with crushed ice), pour into a snifter glass, and fill with crushed ice. Garnish with a mint sprig (grapefruit twist).\nTo continue on with the\nInstagram\nTiki the Snow Away event, I selected the\nMinimalist Tiki\nbook for the evening's libation two Sundays ago. The one that called out to me was the Commando Life by Jason Alexander as his take on Pagan Idol's Banana Life. Once prepared, the Commando Life greeted the senses with a grapefruit aroma over banana and cinnamon notes. Next, grapefruit and lime on the sip led into rum, pineapple, passion fruit, and banana flavors on the swallow with a pineapple and cinnamon finish. Overall, it was rather well balanced, and I was impressed at how the different flavors each took the forefront on successive sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDnwMu1HgPhqM62JUPy7MCzgmGK_FkWRL4kFThOhtIHrVBJ4YCCL6B7rxJDlnvxf363v9selSn1ImWrpMVNJ4NzN4CBtkm7Dsu_t9U9EZO8vOWHhoEx6GjXKf2ar0pCYqUzpbQAEOZNpA/s320/commandolife5143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDnwMu1HgPhqM62JUPy7MCzgmGK_FkWRL4kFThOhtIHrVBJ4YCCL6B7rxJDlnvxf363v9selSn1ImWrpMVNJ4NzN4CBtkm7Dsu_t9U9EZO8vOWHhoEx6GjXKf2ar0pCYqUzpbQAEOZNpA/s800/commandolife5143.jpg", "comment_count": 0 }, { "title": "rudy ray", "url": "https://cocktailvirgin.blogspot.com/2020/01/rudy-ray.html", "published": "2020-01-20T08:00:00.000-05:00", "updated": "2020-01-20T08:00:06.169-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "benedictine", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Four Roses Bourbon", "3/4 oz Benedictine", "3/4 oz Amaro Pasubio", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Four Roses Bourbon\n3/4 oz Benedictine\n3/4 oz Amaro Pasubio\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, Andrea and I ventured down to Estragon to visit bartender Sahil Mehta. For a drink, I browsed his recipe notebook until I saw an equal part number that was his drink of the day in mid-November. Besides the Bourbon, Benedictine, and lemon in the mix, the fourth ingredient was a wine-based amaro flavored with blueberries, Alpine herbs, gentian, wormwood, and quinine called Pasubio. While I have tasted this amaro from the Dolomite Mountain region before at a Haus Alpenz tasting, I never had it mixed into a cocktail. For a name, the amaro's origin made me think of the 1975 movie\nDolemite\n, and I asked Sahil what he thought of naming it the Rudy Ray after the starring actor.\nThe Rudy Ray met the nose with a blueberry and herbal aroma. Next, lemon and grape on the sip gave way to whiskey, blueberry, gentian, and wormwood flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEioDvwJAJ025Yd5IEgyoOprOb4CU9abPFZnP_gUG8eevOJTwKLRbNNNu3Tlo9RAHVo7Oykr0bSu_1WuW2PE7PMnkHd0dAr3wQkPIiQuUJOsZF6Zh_yvZMcerCZI0w03R0d0Z8PSwouliy/s320/rudyray5145.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEioDvwJAJ025Yd5IEgyoOprOb4CU9abPFZnP_gUG8eevOJTwKLRbNNNu3Tlo9RAHVo7Oykr0bSu_1WuW2PE7PMnkHd0dAr3wQkPIiQuUJOsZF6Zh_yvZMcerCZI0w03R0d0Z8PSwouliy/s800/rudyray5145.jpg", "comment_count": 2 }, { "title": "jack kearns", "url": "https://cocktailvirgin.blogspot.com/2020/01/jack-kearns.html", "published": "2020-01-21T08:00:00.000-05:00", "updated": "2020-01-21T08:00:04.537-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "gin", "lemon juice", "rum (white)", "simple syrup" ], "ingredients": [ "3/4 Dry Gin (1 1/2 oz Tanqueray)", "1/4 Daiquiri Rum (1/2 oz Uruapan Charanda Blanco)", "1 dash Lemon Juice (1/2 oz)", "1 dash Simple Syrup (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail coupe; I added a lemon twist.", "body_text": "3/4 Dry Gin (1 1/2 oz Tanqueray)\n1/4 Daiquiri Rum (1/2 oz Uruapan Charanda Blanco)\n1 dash Lemon Juice (1/2 oz)\n1 dash Simple Syrup (1/2 oz)\nShake with ice and strain into a cocktail coupe; I added a lemon twist.\nAfter my work shift two Tuesdays ago, I had already pre-selected a recipe so that I could expedite my bedtime for I was waking up rather early to travel to New York City. That drink was the Jack Kearns from the 1937\nCafé Royal Cocktail Book\nwhich came across like a Gin Sour crossed with perhaps a Daiquiri. It was perhaps named after the boxer from around that time who was better known as a flamboyant boxing coach who managed Jack\nDempsey\n. To make the mix more intriguing, I utilized a funky half agricole style rum, Uruapan Charanda. Once prepared, the Jack Kearns led off with a lemon, rum funk, and pine combo to the nose. Next, the lemon dominated the sip, and the swallow swung with juniper, grassy rum, and citrus flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMDOXLLoKv9MAxOhCqmuIiF04I5CyGmxNvWa7UYx2JwHqV5ubm_yucMmHCNijjtr2Ry1jjVGwdUSyOyUaMpsr5uko0Q8a9Rqi37xCQDjvdEfF83cvx1fc8cdWFM7OZ4EfBkfr_sgjMnXK/s320/jackkearns5146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMDOXLLoKv9MAxOhCqmuIiF04I5CyGmxNvWa7UYx2JwHqV5ubm_yucMmHCNijjtr2Ry1jjVGwdUSyOyUaMpsr5uko0Q8a9Rqi37xCQDjvdEfF83cvx1fc8cdWFM7OZ4EfBkfr_sgjMnXK/s800/jackkearns5146.jpg", "comment_count": 0 }, { "title": "heaven or las vegas", "url": "https://cocktailvirgin.blogspot.com/2020/01/heaven-or-las-vegas.html", "published": "2020-01-22T08:00:00.000-05:00", "updated": "2020-01-22T08:00:00.415-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Mel", "source": "Amor y Amargo", "year": null }, "categories": [ "#other", "amaro", "bitters (other)", "quinquina", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Evan Williams Bourbon", "3/4 oz St. Agrestis Infernal Bitter", "3/4 oz Byrrh Quinquina", "1 dash Ceylon Cinnamon Bitters." ], "instructions": "Stir with ice, strain into a single old fashioned with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Evan Williams Bourbon\n3/4 oz St. Agrestis Infernal Bitter\n3/4 oz Byrrh Quinquina\n1 dash Ceylon Cinnamon Bitters.\nStir with ice, strain into a single old fashioned with ice, and garnish with a lemon twist.\nAs mentioned in the Jack Kearns post, I was headed into New York City for a new work venture. After my responsibilities were finished for the day on Wednesday, I was already in the East Village, so I headed a few blocks over to Amor y Amargo. There, I asked bartender Mel for the Heaven or Las Vegas -- I was not sure whether my love of the Cocteau Twins that began in the 1990s or the ingredients list drew me in more (Heaven or Las Vegas was the band's 6th album). The mystery ingredient in the mix was Infernal Bitter that was created by a Brooklyn-based company, and this aperitivo \"has Campari bitterness, with more herbal complexity, more freshness, all natural color, and uses 100% organic ingredients. A juicy and refreshing combination of fruits, vegetables, and flowers... [with] three macerations: a bitter maceration, a floral maceration, and a citrus maceration.\" Essentially, the combination seemed to fall into the camp of a Boulevardier riff.\nOnce prepared, the Heaven or Las Vegas wafted to the senses with a lemon oil and orange-herbal aroma. Next, a citrus and grape sip gave way to a Campari-like swallow with a spicy cinnamon and vegetal pepper finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHnr7SSLBIeNSNPPj3JOson1J98OrvQ3vB4PI4XeDPvwWmHhmbkQgz6klXRX6lXe0JHoS0Rm28P8tyPeEIBDaw1jrGb1epyTIJlwntjXdJZ65oucK25xOBmoI4wnw50Dzh5Ron0DgS07v/s320/heavenorlasvegas.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHnr7SSLBIeNSNPPj3JOson1J98OrvQ3vB4PI4XeDPvwWmHhmbkQgz6klXRX6lXe0JHoS0Rm28P8tyPeEIBDaw1jrGb1epyTIJlwntjXdJZ65oucK25xOBmoI4wnw50Dzh5Ron0DgS07v/s800/heavenorlasvegas.jpg", "comment_count": 0 }, { "title": "parade of the fairies", "url": "https://cocktailvirgin.blogspot.com/2020/01/parade-of-fairies.html", "published": "2020-01-23T08:00:00.000-05:00", "updated": "2020-01-23T08:00:01.680-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Steven", "source": "Pouring Ribbons", "year": null }, "categories": [ "#other", "absinthe", "chartreuse", "galliano", "lillet", "mezcal" ], "ingredients": [ "1 oz Banhez Espadin & Barril Mezcal", "1 oz Cocchi Americano", "1/4 oz Green Chartreuse", "1/4 oz Galliano", "1/2 tsp Rosemary Tincture-Bigallet Thyme Liqueur (50:50)" ], "instructions": "Stir with ice and strain into a double old fashioned glass pre-rinsed with Mata Hari Absinthe.", "body_text": "1 oz Banhez Espadin & Barril Mezcal\n1 oz Cocchi Americano\n1/4 oz Green Chartreuse\n1/4 oz Galliano\n1/2 tsp Rosemary Tincture-Bigallet Thyme Liqueur (50:50)\nStir with ice and strain into a double old fashioned glass pre-rinsed with Mata Hari Absinthe.\nAfter excusing myself at Amor y Amargo after a single round, I headed over to Pouring Ribbons a short walk away. There, I asked Steven the bartender for the Parade of the Fairies which seemed like an intriguing herbal mezcal cocktail that he described as their Sazerac riff. Here, the combination of Green Chartreuse and Galliano was one that I had noted worked well in the\nJimador Sour\nat Craigie on Main. Once prepared, the Parade of the Fairies danced to the nose with vegetal and smoke notes from the mezcal plus herbal and anise accents from the Chartreuse and absinthe, respectively. Next, a sip with decent body and hints of orchard fruit twirled into a smoky mezcal, herbal Chartreuse, and spice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlyW-mxLnM_zgpJueZDnZ7nJcrt5TkfiCj3cNQ-FnpkVgO0gvGWGp8fE_QeHU1hB8AiiGjIUJ-Xe0wWb8G1ZxxPnvdfb3ZX6-kxFcVUCaLhmjG3tVwdgG23SUKRagW5zIjwuJQOz21nXf/s320/paradeoffairies.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlyW-mxLnM_zgpJueZDnZ7nJcrt5TkfiCj3cNQ-FnpkVgO0gvGWGp8fE_QeHU1hB8AiiGjIUJ-Xe0wWb8G1ZxxPnvdfb3ZX6-kxFcVUCaLhmjG3tVwdgG23SUKRagW5zIjwuJQOz21nXf/s800/paradeoffairies.jpg", "comment_count": 0 }, { "title": "daisy buchanan", "url": "https://cocktailvirgin.blogspot.com/2020/01/daisy-buchanan.html", "published": "2020-01-24T08:00:00.000-05:00", "updated": "2020-01-24T08:00:19.895-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Imbibe Magazine", "year": null }, "categories": [ "creme de cacao", "egg white", "fernet-branca", "lime juice", "rum" ], "ingredients": [ "3/4 oz Aged Rum (Flor de Caña Añejo Oro)", "3/4 oz Fernet Branca", "3/4 oz Lime Juice", "1/2 oz Crème de Cacao (Tempus Fugit)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist and freshly grated nutmeg.", "body_text": "3/4 oz Aged Rum (Flor de Caña Añejo Oro)\n3/4 oz Fernet Branca\n3/4 oz Lime Juice\n1/2 oz Crème de Cacao (Tempus Fugit)\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist and freshly grated nutmeg.\nFor the cocktail hour on Friday night two weeks prior, I decided to make the Daisy Buchanan that I spotted in\nImbibe Magazine\n. This egg white Rum Sour had elements of Fernet Daiquiris like the\nTiger Balm\nas well as the delightful Fernet-cacao duo that I tinkered with in my\nFernet Alexander\n. Once prepared, this tribute to a character in\nThe Great Gatsby\nwelcomed the nose with lemon, woody spice, and minty menthol aromas. Next, a creamy lime and caramel sip was made jealous by rum, chocolate, and mint flavors on the swallow and a lime and menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXX_f1vzChkb3I7S9mZ_v10GUPUtPR8SB1DaBJlKJjNTVznYyna8R0dSKSKRHPj19cadNoXecVGIgBmS0q5EK5lDNl4_eMhVXwyunI9DbO3iObMGPAelFUlVXxS7rh7ktDhZ5lfmXpZ-aJ/s320/daisybuchanan5149.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXX_f1vzChkb3I7S9mZ_v10GUPUtPR8SB1DaBJlKJjNTVznYyna8R0dSKSKRHPj19cadNoXecVGIgBmS0q5EK5lDNl4_eMhVXwyunI9DbO3iObMGPAelFUlVXxS7rh7ktDhZ5lfmXpZ-aJ/s800/daisybuchanan5149.jpg", "comment_count": 0 }, { "title": "who killed mr. moonlight?", "url": "https://cocktailvirgin.blogspot.com/2020/01/who-killed-mr-moonlight.html", "published": "2020-01-25T08:00:00.001-05:00", "updated": "2025-08-08T12:01:21.019-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "lime juice", "maraschino", "orange juice", "rum", "rum (white)", "simple syrup (ginger)" ], "ingredients": [ "1 oz Dark (or Aged) Jamaican Rum (Coruba)", "1 oz Rhum Agricole Blanc (Clement Premiere Canne)", "1 1/2 oz POG Juice (1/2 oz each Passion Fruit Nectar, Orange Juice, and Guava Juice)", "1/2 oz Lime Juice", "1/2 oz Ginger Syrup", "1/2 oz Maraschino Liqueur (Luxardo)", "2 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated nutmeg.", "body_text": "1 oz Dark (or Aged) Jamaican Rum (Coruba)\n1 oz Rhum Agricole Blanc (Clement Premiere Canne)\n1 1/2 oz POG Juice (1/2 oz each Passion Fruit Nectar, Orange Juice, and Guava Juice)\n1/2 oz Lime Juice\n1/2 oz Ginger Syrup\n1/2 oz Maraschino Liqueur (Luxardo)\n2 dash Angostura Bitters\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated nutmeg.\nTwo Saturdays ago after my bar shift, I decided to craft something tropical for the\nInstagram\nevent Tiki the Snow Away. For inspiration, I started with Trader Sam's\nNautilus\nespecially its core of POG (passion fruit, orange, and guava) juice. More significant than the rum and citrus changes that I made were my alterations of the fruit and spice sweeteners; in place of the peach liqueur, I opted for Maraschino, and instead of the falernum, I went with a zesty ginger syrup. The Maraschino-ginger duo was one that stood out in the rye-based\nNew Rider\nand that I had previously noted in\nOne for Jimmy\n(with ginger beer instead of syrup). For a name, I dubbed this after a 1983 Bauhaus song \"Who Killed Mr. Moonlight?\"\nThe Who Killed Mr. Moonlight? wafted to the nose with woody nutmeg aromas. Next, lime and orange notes on the sip waned into rums, passion fruit, and guava flavors on the swallow with a delightful ginger-nutty cherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtEEiF-1ab5W4CnWNi1er-dr1eBcEtWR93fNYzNQ54DmJSniTe3M8YbFaTf21H_VWakNw2mrbvuryv41fcf6OTFb-wfk9VYQK2qczK7FiWSAsGfDKTPYMEeJp5UoU0tuS9iQp2lKX4ys-/s320/whokilledmrmoonlight5151.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtEEiF-1ab5W4CnWNi1er-dr1eBcEtWR93fNYzNQ54DmJSniTe3M8YbFaTf21H_VWakNw2mrbvuryv41fcf6OTFb-wfk9VYQK2qczK7FiWSAsGfDKTPYMEeJp5UoU0tuS9iQp2lKX4ys-/s800/whokilledmrmoonlight5151.jpg", "comment_count": 0 }, { "title": "the witty comeback", "url": "https://cocktailvirgin.blogspot.com/2020/01/the-witty-comeback.html", "published": "2020-01-26T08:00:00.001-05:00", "updated": "2025-08-08T12:01:12.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dan Saltzstein", "source": "Bon Appétit", "year": 2014 }, "categories": [ "averna", "lemon juice", "simple syrup (ginger)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Averna", "1/2 oz Lemon Juice", "1/2 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe or rocks glass with ice (coupe), and garnish with an orange twist.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Averna\n1/2 oz Lemon Juice\n1/2 oz Ginger Syrup\nShake with ice, strain into a cocktail coupe or rocks glass with ice (coupe), and garnish with an orange twist.\nTwo Sundays ago, I recalled a drink that I had spotted in a photo of a recent menu at Austin's Nickel City called the Witty Comeback. The recipe was crafted by writer Dan Saltzstein for a\nBon Appetite\npiece in 2014. In that\narticle\n, he discussed with Jim Meehan then of P.D.T. about what goes into creating a house cocktail to serve for guests at one's home. Jim's advice was to make something accessible such that \"if your guests want to recreate it, they can source these ingredients.\" Other requirements were that the drink would \"be indicative of your tastes, yet appeal to a broad enough audience.\" Even though Jim declared that the recipe would never make his menu, luckily others saw the value in it and proudly promoted it. And the combination seemed solid especially since it reminded me of Katie Emmerson's\nCalamity Jane\nthat we served at our Women of the Wild West night in 2013.\nThe Witty Comeback offered up an orange, ginger, and rye bouquet to the nose. Next, lemon and malt on the sip returned with rye, herbal-orange, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW2XXrpxUR8ntGP9clYK6bW8GsA9OwJ4VtZR3yd92KErgqeGKvbZzDoA2eaKSoHwbJswNikewn9WkpTjZ9H6Was6yXbhojxxJ-wyBS9dBpEdQjxgB9MbYnfNbW2JLh-gKpYVK1R0Aoy9V/s320/wittycomeback5153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW2XXrpxUR8ntGP9clYK6bW8GsA9OwJ4VtZR3yd92KErgqeGKvbZzDoA2eaKSoHwbJswNikewn9WkpTjZ9H6Was6yXbhojxxJ-wyBS9dBpEdQjxgB9MbYnfNbW2JLh-gKpYVK1R0Aoy9V/s800/wittycomeback5153.jpg", "comment_count": 0 }, { "title": "oh captain, my captain", "url": "https://cocktailvirgin.blogspot.com/2020/01/oh-captain-my-captain.html", "published": "2020-01-27T08:00:00.000-05:00", "updated": "2020-01-27T08:00:14.125-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Chad Austin", "source": "Minimalist Tiki", "year": null }, "categories": [ "absinthe", "falernum", "fernet-branca", "lemon juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Plantation OFTD Rum", "1 oz Plantation Stiggins' Fancy Pineapple Rum", "1/2 oz Aged Jamaican Overproof Rum (Smith & Cross)", "1/2 oz Falernum (Velvet)", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice", "1/2 oz Lemon Juice", "1 tsp Fernet Branca", "6 drop Absinthe (St. George)" ], "instructions": "Whip shake with crushed ice, pour into a Zombie glass (Tiki mug), and fill with crushed ice. Garnish with a mint bouquet (paper umbrella).", "body_text": "1 oz Plantation OFTD Rum\n1 oz Plantation Stiggins' Fancy Pineapple Rum\n1/2 oz Aged Jamaican Overproof Rum (Smith & Cross)\n1/2 oz Falernum (Velvet)\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\n1/2 oz Lemon Juice\n1 tsp Fernet Branca\n6 drop Absinthe (St. George)\nWhip shake with crushed ice, pour into a Zombie glass (Tiki mug), and fill with crushed ice. Garnish with a mint bouquet (paper umbrella).\nTwo Mondays ago, to continue on with the Tiki the Snow Away event on\nInstagram\n, I delved into the\nMinimalist Tiki\nbook and spotted Chad Austin's Oh Captain, My Captain. Besides the Walt Whitman allusion, I was attracted to recipe for it appeared like a\nJet Pilot\nwith pineapple rum, lemon juice, and Fernet Branca in place of an unflavored rum, grapefruit juice, and Angostura Bitters, respectively. Once assembled, the Oh Captain, My Captain launched off with cinnamon, funky rum, and minty aromas (even without a mint bouquet as garnish). Next, a caramel and lime sip sailed into funky rums, pineapple, cinnamon, menthol, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4EHsHLmeOk1TsF-An6mKIMTOVoQQoqqjo25WSMwiQWVIsqb3qjBsJWet9A612_5aI3k2DXEKcpzkPjB0frCopLIeyaLnYFGEAuOnWjJnABsa1WhNbUgP6Cbpoh_cqOaRL6DBYUHzHr1Z/s320/ohcaptain5155.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4EHsHLmeOk1TsF-An6mKIMTOVoQQoqqjo25WSMwiQWVIsqb3qjBsJWet9A612_5aI3k2DXEKcpzkPjB0frCopLIeyaLnYFGEAuOnWjJnABsa1WhNbUgP6Cbpoh_cqOaRL6DBYUHzHr1Z/s800/ohcaptain5155.jpg", "comment_count": 0 }, { "title": "second surfin' bird", "url": "https://cocktailvirgin.blogspot.com/2020/01/second-surfin-bird.html", "published": "2020-01-28T08:00:00.000-05:00", "updated": "2020-01-28T08:00:01.323-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Paul McGee and Shelby Allison", "source": "Lost Lake", "year": null }, "categories": [ "campari", "lime juice", "mezcal", "passion fruit syrup", "pineapple juice", "port (ruby)", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Mezcal (Fidencio)", "1/4 oz Campari", "1/4 oz Ruby Port (Sandeman Tawny)", "3/4 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Simple Syrup" ], "instructions": "Blend with 12 oz crushed ice for 3 seconds or whip shake with crushed ice. Pour into a Tiki mug, top with crushed ice, and garnish with tropical flair.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Mezcal (Fidencio)\n1/4 oz Campari\n1/4 oz Ruby Port (Sandeman Tawny)\n3/4 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Simple Syrup\nBlend with 12 oz crushed ice for 3 seconds or whip shake with crushed ice. Pour into a Tiki mug, top with crushed ice, and garnish with tropical flair.\nTo continue on with the Tiki the Snow Away month on\nInstagram\n, I decided upon the Second Surfin' Bird published in the most recent issue of\nImbibe Magazine\n. This Jungle Bird riff was crafted by Paul McGee and Shelby Allison at Chicago's Lost Lake, and its combination reminded me of their eponymous\nLost Lake\ndrink but with agave spirits and ruby port instead of rum and Maraschino. Once prepared, the Second Surfin' Bird called out to the nose with vegetal agave, tropical, and smoke aromas. Next, lime and passion fruit on the sip flapped its way to a smoky agave, pineapple, and bitter orange swallow with a passion fruit finish. Overall, the end result was perhaps not that dissimilar from a\nCommando Bird\nmade with mezcal and tequila.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwH2hKyI6vK_VKBV7Yd0uYfJAFqKTG2UN4BxoTCdbqek1gdG__2SGNj647qcWxrgC-ExobOnJTiUnG3pQgpFlFoqMnrMfoSngjoW7AwNB83NIG_-Fj9SWwtv54T49jqdcg0cwLaQK9l-Be/s320/secondsurfinbird5157.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwH2hKyI6vK_VKBV7Yd0uYfJAFqKTG2UN4BxoTCdbqek1gdG__2SGNj647qcWxrgC-ExobOnJTiUnG3pQgpFlFoqMnrMfoSngjoW7AwNB83NIG_-Fj9SWwtv54T49jqdcg0cwLaQK9l-Be/s800/secondsurfinbird5157.jpg", "comment_count": 0 }, { "title": "italian leather sofa", "url": "https://cocktailvirgin.blogspot.com/2020/01/italian-leather-sofa.html", "published": "2020-01-29T08:00:00.000-05:00", "updated": "2020-01-29T08:00:01.970-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Joseph Gabriel Habib", "source": null, "year": null }, "categories": [ "#backbar-journeyman", "amaro", "benedictine", "bitters (aromatic)", "vermouth (sweet)", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Angel's Envy Bourbon", "3/4 oz Rittenhouse Bonded Rye", "1/2 oz Cocchi Sweet Vermouth", "1/4 oz Italicus Rosolio di Bergamotto", "1/2 oz Ramazzotti Amaro", "1/4 oz Benedictine", "1 dash 18.21 Havana & Hide Bitters" ], "instructions": "Stir with ice and strain into a rocks glass pre-spritzed with Alice and the Magician's Tobacco Aromatics.", "body_text": "3/4 oz Angel's Envy Bourbon\n3/4 oz Rittenhouse Bonded Rye\n1/2 oz Cocchi Sweet Vermouth\n1/4 oz Italicus Rosolio di Bergamotto\n1/2 oz Ramazzotti Amaro\n1/4 oz Benedictine\n1 dash 18.21 Havana & Hide Bitters\nStir with ice and strain into a rocks glass pre-spritzed with Alice and the Magician's Tobacco Aromatics.\nTwo Wednesdays ago, I headed over to Backbar to see what they could do with the Angel's Envy Bourbon on their shelf; this interest began in the last few weeks as I became the Angel's Envy Whiskey Guardian for Boston. With that disclosure aside, bartender Kat Lamp opted to make Joseph Gabriel Habib's Vieux Carré riff called the Italian Leather Sofa. One of my friends on\nInstagram\nalerted me that this was named after a musical track by Cake, and it definitely seemed like the drink was shaped to match the song title. Also, a topic of conversation was the new Backbar cat mascot (see below) that is the third version of this bow tie cat design after the first two unfortunately got stolen (see cat #1 in this 2017\npost\nand cat #2 in this 2019\npost\n).\nThe Italian Leather Sofa greeted the nose with leathery aromas along with cedar wood ones. Next, grape and caramel on the sip led into whiskey, raisin, root beer, and citrus peel notes on the swallow with a leather and rose finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmGki3oiuQyeoZ1Dag61-HPDULe38L0vLzS69WD_nANu-AE1_kFr70roONHv7zoB74MpwFA82Ol8rdrhNcO3N3VnAxgmXJHD2Wx7EMAF4EhNlEEE91hBeRTctIQd5QyCacK_TOV0bL7uw/s320/italianleathersofa.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmGki3oiuQyeoZ1Dag61-HPDULe38L0vLzS69WD_nANu-AE1_kFr70roONHv7zoB74MpwFA82Ol8rdrhNcO3N3VnAxgmXJHD2Wx7EMAF4EhNlEEE91hBeRTctIQd5QyCacK_TOV0bL7uw/s800/italianleathersofa.jpg", "comment_count": 2 }, { "title": "improved kingston negroni", "url": "https://cocktailvirgin.blogspot.com/2020/01/improved-kingston-negroni.html", "published": "2020-01-30T08:00:00.001-05:00", "updated": "2021-09-08T10:32:56.775-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": null }, "categories": [ "amaro", "pimento dram", "punt e mes", "rum" ], "ingredients": [ "1 oz Appleton Reserve Rum (Appleton Signature)", "1/2 oz Smith & Cross Rum", "3/4 oz Punt e Mes", "3/4 oz Zucca (Sfumato)", "1 dash Pimento Bitters (1/8 oz Hamilton's Allspice Dram)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Appleton Reserve Rum (Appleton Signature)\n1/2 oz Smith & Cross Rum\n3/4 oz Punt e Mes\n3/4 oz Zucca (Sfumato)\n1 dash Pimento Bitters (1/8 oz Hamilton's Allspice Dram)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\nTwo Thursdays ago, I decided to make a recipe that I had spotted in a call for riffs on Joaquin Simo's 2009\nKingston Negroni\nat Death & Co. That drink was the Improved Kingston Negroni crafted by Sother Teague at Amor y Amargo. Once prepared, it met the nose with bright orange oils over smoky, bitter Chinese rhubarb root aromas. Next, grape with hints of darker notes on the sip slipped into funky rum quickly transitioning to bitter herbal, smoky, and allspice flavors on the swallow with an orange and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXH5VNI9Lf9c27HxNC4MPgOQ1abL9pkb9NWSmM0bNUEE99YTRSXj4bsvL0SUgpHKE1MUvHig6LpREdqlcLm47lm421UxXrNl4vm3zGra_QKlrbYo0I3FVoOasGfmOvoKXKJ6gNh9HXqFCs/s320/improvedkingstonnegroni5160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXH5VNI9Lf9c27HxNC4MPgOQ1abL9pkb9NWSmM0bNUEE99YTRSXj4bsvL0SUgpHKE1MUvHig6LpREdqlcLm47lm421UxXrNl4vm3zGra_QKlrbYo0I3FVoOasGfmOvoKXKJ6gNh9HXqFCs/s800/improvedkingstonnegroni5160.jpg", "comment_count": 0 }, { "title": "death in the north atlantic", "url": "https://cocktailvirgin.blogspot.com/2020/01/death-in-north-atlantic.html", "published": "2020-01-31T08:00:00.000-05:00", "updated": "2020-01-31T08:00:17.405-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Robin Famme", "source": "Kitchen Shamanism", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "orange juice", "pimento dram", "simple syrup (vanilla)", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "1/2 oz Lime Juice", "1/2 oz Orange Juice", "1/2 oz Brown Sugar Syrup", "1/4 oz Don's Spices #2 (1/8 oz each Vanilla Syrup and Hamilton's Allspice Dram)", "1 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a mint sprig (omit) and an orange twist.", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n1/2 oz Lime Juice\n1/2 oz Orange Juice\n1/2 oz Brown Sugar Syrup\n1/4 oz Don's Spices #2 (1/8 oz each Vanilla Syrup and Hamilton's Allspice Dram)\n1 dash Angostura Bitters\nWhip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a mint sprig (omit) and an orange twist.\nTwo weeks ago, I was reading through my\nwrap-up post\nfor Mixology Monday's Irish Wake, and I spotted a pair of Irish whiskey-laden Tiki drinks that would be perfect for the Tiki the Snow Away event on\nInstagram\n. The one that I began with was the Death in the North Atlantic by Kitchen Shamanism blog's Robin Famme (a/k/a Kafka Latte); while the name reminded me of my\nHell in the Atlantic\n, it was a twist on Don the Beachcomber's\nNui Nui\n.\nThe Death in the North Atlantic possessed an exotic nose of orange, allspice, vanilla, and clove elements. Next, orange, lime, and brown sugar notes mingled on the sip, and the swallow wrapped things up with whiskey, allspice, and vanilla flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyv1jHrgJ7VXpUFLn3iiJDWlSxa8AJI-lGWgzJv5T9r-_Qunit2MF0ssqN_qSexDCUqMQYEzUqKxfYEqO26x7bk86BpmBQVv-Eq-3w2HLs88ibhrpQwpoa966Nh-r1AESlexTm1xjoMEk/s320/deathnorthatlantic5161.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyv1jHrgJ7VXpUFLn3iiJDWlSxa8AJI-lGWgzJv5T9r-_Qunit2MF0ssqN_qSexDCUqMQYEzUqKxfYEqO26x7bk86BpmBQVv-Eq-3w2HLs88ibhrpQwpoa966Nh-r1AESlexTm1xjoMEk/s800/deathnorthatlantic5161.jpg", "comment_count": 0 }, { "title": "old etonian", "url": "https://cocktailvirgin.blogspot.com/2020/02/old-etonian.html", "published": "2020-02-01T08:00:00.000-05:00", "updated": "2020-02-01T08:00:18.163-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "creme de noyaux", "gin", "lillet" ], "ingredients": [ "1/2 London Gin (1 1/2 oz Beefeater)", "1/2 Kina Lillet (1 1/2 oz Cocchi Americano)", "2 dash Crème de Noyau (1/4 oz Tempus Fugit)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1/2 London Gin (1 1/2 oz Beefeater)\n1/2 Kina Lillet (1 1/2 oz Cocchi Americano)\n2 dash Crème de Noyau (1/4 oz Tempus Fugit)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nIn 2010, I became obsessed with the lost ingredient of crème de noyau and went as far as\nmaking\nmy own (along with the cyanide risk of doing so). There were a few artificially-flavored bottom shelf examples out there, but nothing worth spending the money on. Drinks from Louis Fouquet's 1896\nBariana\nsuch as\nLouis' Saratoga Cocktail\nled me on a quest that year to ask around at Tales of the Cocktail. That search guided me to a\nCognac blending seminar\nwhere I spoke to the producer of Noyau de Poissy. While I did get to attend a great talk for free, I was disappointed when I learned that their crème de noyau was not exported to our area. It was not until 2015 that I was able to get my hands on a bottle of Tempus Fugit's craft take on the liqueur.\nTwo weeks ago, I was flipping through the 1930\nSavoy Cocktail Book\nwhere I spotted the Old Etonian Cocktail. It had been easier to skip over recipes in the\nSavoy\nfor there were so many that I could make that it was not such a let down by the ones I could not make given their lost or difficult to source ingredients like Caperitif and Hercules; however,\nBariana\ncalled for a few ingredients in many of their drinks, and that book served as a greater motivator. Therefore, I felt it was time to give this Martini abstraction a go (although the lesser known\nFairbank\nwith its dry vermouth would fall closer to a Martini). In the glass, the Old Etonian proffered orange and nutty aromas to the nose. Next, a peach-like orchard fruit sip led into gin, nutty, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotHscMELqyn3theKkqKmhX9rj9RlaeSQCGccHMGyjd8RaaCefdO_ziGJUUST8a3B1xu9tZYtUSEgWUkIYHTnTT0p3fGTKpT4TNLkNX63U6okQLlnDGxCI4l0o0x3WJWluGuLrL6LW45jY/s320/oldetonian5165.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotHscMELqyn3theKkqKmhX9rj9RlaeSQCGccHMGyjd8RaaCefdO_ziGJUUST8a3B1xu9tZYtUSEgWUkIYHTnTT0p3fGTKpT4TNLkNX63U6okQLlnDGxCI4l0o0x3WJWluGuLrL6LW45jY/s800/oldetonian5165.jpg", "comment_count": 0 }, { "title": "mayor joe", "url": "https://cocktailvirgin.blogspot.com/2020/02/mayor-joe.html", "published": "2020-02-02T08:00:00.000-05:00", "updated": "2020-08-18T17:25:54.638-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "labrasa" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "La Brasa", "year": null }, "categories": [ "#labrasa", "*original", "amaro", "bitters (Angostura)", "bitters (Peychaud's)", "honey", "lemon juice", "scotch" ], "ingredients": [ "1 1/2 oz Pig's Nose Scotch", "1/2 oz Zucca Amaro", "1/2 oz Honey Syrup (1:1)", "1/2 oz Lemon Juice", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Pig's Nose Scotch\n1/2 oz Zucca Amaro\n1/2 oz Honey Syrup (1:1)\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nShake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.\nAs part of menu development at La Brasa, I was inspired by the honey-rabarbaro combination that worked so well in the\nShipwrecked\n. Our bar's blended Scotch sadly gets neglected save for except at weddings, and I thus recalled how well rabarbaros like Zucca pair with Scotch such as in the\nCaustic Negroni\n. The rest fell into place as I used lemon juice to cut the sweetness, and Angostura and Peychaud's Bitters to donate darker and brighter levels of bitter herbal complexity and spice, respectively. For a name, I dubbed it after Somerville's mayor, Joe Curtatone, although Joe is more of an Averna guy from the times that I have served him elsewhere in town. Once prepared, the final iteration (*) of the Mayor Joe funded the nose with lemon, honey, and smoky aromas. Next, lemon, honey, and malt collaborated on the sip, and the swallow was an elegant presentation of Scotch and dark herbal flavors.\n(*) One direction that I took was with cinnamon syrup instead of honey with the Zucca, but I found the original's honey to be more delightful with the Scotch.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSv3uLKUZ9utmJdG_E9EMF1JVGHp58ShZsi6Kk15oEZr0DmUtjM7iD6MdRTmE4zuxNiARjTTVu-rkVRRaMATiwQsKUWn_DZWfErhD7Qi7YpqysySVAJyKTRJfjAAIFp7ncDwGBR4VpR3Y/s320/mayorjoe.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSv3uLKUZ9utmJdG_E9EMF1JVGHp58ShZsi6Kk15oEZr0DmUtjM7iD6MdRTmE4zuxNiARjTTVu-rkVRRaMATiwQsKUWn_DZWfErhD7Qi7YpqysySVAJyKTRJfjAAIFp7ncDwGBR4VpR3Y/s800/mayorjoe.jpg", "comment_count": 0 }, { "title": "run through the jungle", "url": "https://cocktailvirgin.blogspot.com/2020/02/run-through-jungle.html", "published": "2020-02-03T08:00:00.000-05:00", "updated": "2020-02-03T08:00:05.135-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jeff Baumann", "source": "Great Northern", "year": null }, "categories": [ "aperol", "averna", "lime juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Appleton Estate Signature Rum", "3/4 oz Averna", "1/4 oz Aperol", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a double old fashioned with a large ice cube (single old fashioned with two ice cubes).", "body_text": "1 1/2 oz Appleton Estate Signature Rum\n3/4 oz Averna\n1/4 oz Aperol\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a double old fashioned with a large ice cube (single old fashioned with two ice cubes).\nTwo weeks ago, I returned to the article on Jungle Bird riffs in the current issue of\nImbibe Magazine\nafter having made the Second Surfin' Bird. There, I opted for the Run Through the Jungle created by Jeff Baumann at the Great Northern in Burlington, Vermont; with its Averna component, the recipe reminded me of the\nPaul of the Jungle\non the inaugural menu at Latitude 29. Here, the Run through the Jungle crafted a nose of rum, lime, and darker notes from perhaps the Averna. Next, lime and caramel on the sip slid into rum, pineapple, and orange-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkLWtXKuJ8q-2WfBl4E6qGCLJ07PEszr0j7vyJ02-vk_zRgni5-5lzKJBAXnPqzQkTMq7Ft5BVwtSjigtxZ7TSwiT5q-XSVMvZZv8La_VCfiCYrsYbDzMvgS2Q5U_WPEVmK5wakKCxon4/s320/runthroughthejungle5168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkLWtXKuJ8q-2WfBl4E6qGCLJ07PEszr0j7vyJ02-vk_zRgni5-5lzKJBAXnPqzQkTMq7Ft5BVwtSjigtxZ7TSwiT5q-XSVMvZZv8La_VCfiCYrsYbDzMvgS2Q5U_WPEVmK5wakKCxon4/s800/runthroughthejungle5168.jpg", "comment_count": 0 }, { "title": "bittersweet symphony", "url": "https://cocktailvirgin.blogspot.com/2020/02/bittersweet-symphony.html", "published": "2020-02-04T08:00:00.000-05:00", "updated": "2020-02-04T08:00:05.525-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeffrey Morgenthaler", "source": "Clyde Common", "year": null }, "categories": [ "aperol", "gin", "punt e mes" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "3/4 oz Punt e Mes", "3/4 oz Aperol" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n3/4 oz Punt e Mes\n3/4 oz Aperol\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I reached for Gary Regan's\nThe Negroni\nafter having success finding unmade interesting recipes with the\nNegroni Futurista\na few weeks prior. There, I was lured in by Jeffrey Morgenthaler's Bittersweet Symphony that he created at Clyde Common in Portland, Oregon. The combination of gin, Punt e Mes, and Aperol reminded me of a hybrid of the two riffs on the No. 9 Park Flight of Heraldry -- namely the\nContessa\nwith its Aperol and the\nPatrician\nwith its Punt e Mes. Once stirred and strained, the Bittersweet Symphony greeted the senses with a lemon and orange aroma. Next, grape and orange notes mingled on the sip, and the swallow gave forth pine, bitter herbal, and citrus peel flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJ9tNYc_RiaBISBau_WYvQ7onO4jaBGnTScK2vqQKINQ-q1OkxXXvEmiIq7xztYkHCmab8mK5PBNVfcGWoBtWaVF9Z0CGm2lhyphenhyphenA6WdnH0OA-nKlnf9H8_IhErl-6Q8bYvlntLDa-ijcPi/s320/bittersweetsymphony5169.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJ9tNYc_RiaBISBau_WYvQ7onO4jaBGnTScK2vqQKINQ-q1OkxXXvEmiIq7xztYkHCmab8mK5PBNVfcGWoBtWaVF9Z0CGm2lhyphenhyphenA6WdnH0OA-nKlnf9H8_IhErl-6Q8bYvlntLDa-ijcPi/s800/bittersweetsymphony5169.jpg", "comment_count": 0 }, { "title": "north garden", "url": "https://cocktailvirgin.blogspot.com/2020/02/north-garden.html", "published": "2020-02-05T08:00:00.001-05:00", "updated": "2023-02-17T18:17:16.636-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jason Littrell", "source": "Death & Co.", "year": 2009 }, "categories": [ "applejack", "bitters (Angostura)", "scotch", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Bourbon (Old Grand-Dad Bonded)", "1/4 oz Peated Scotch (Laphroaig 10 Year)", "1 tsp 2:1 Demerara Syrup (1/4 oz 1:1)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a double old fashioned glass with ice.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Bourbon (Old Grand-Dad Bonded)\n1/4 oz Peated Scotch (Laphroaig 10 Year)\n1 tsp 2:1 Demerara Syrup (1/4 oz 1:1)\n2 dash Angostura Bitters\nStir with ice and strain into a double old fashioned glass with ice.\nTwo Wednesdays ago, I delved into Amanda Schuster's\nNew York Cocktails\nand spotted the North Garden created at Death & Co. in 2011. The recipe followed Death & Co.'s tendency to make three spirit Old Fashioned riffs like the\nHighwayman\nand\nFour in Hand\n, and I was definitely seeking a drink of that nature. Other sources such as\nTasting Table\nspecifically attribute the drink to bartender Jason Littrell circa 2009 at that bar. Once prepared, the North Garden donated a peat smoke and apple bouquet to the nose. Next, a rich pear-like sip led into apple, Bourbon, peat smoke, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHnsRXcWvZqw-yoYKSB9fG2xPbnO33h89ro6xtJ3-T8t_gK8O6bz04viEr2SbQ4ngi-oFY-fxLXJ4qD8dC8wmMtPh_9mcpzQuS2GNIsHzbF1GIWJPqPfr3MuobVGALvdHLIy59897Pinh/s320/northgarden5171.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHnsRXcWvZqw-yoYKSB9fG2xPbnO33h89ro6xtJ3-T8t_gK8O6bz04viEr2SbQ4ngi-oFY-fxLXJ4qD8dC8wmMtPh_9mcpzQuS2GNIsHzbF1GIWJPqPfr3MuobVGALvdHLIy59897Pinh/s800/northgarden5171.jpg", "comment_count": 0 }, { "title": "irish magic", "url": "https://cocktailvirgin.blogspot.com/2020/02/irish-magic.html", "published": "2020-02-06T08:00:00.000-05:00", "updated": "2020-02-06T08:00:00.855-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Mike Basista", "source": "DrinksBurgh", "year": null }, "categories": [ "grapefruit juice", "kahlua", "lime juice", "pimento dram", "simple syrup (cinnamon)", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "1 oz Lime Juice", "3/4 oz Coffee Liqueur (Kahlua)", "1/2 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. I garnished with freshly grated nutmeg and coffee bean.", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n1 oz Lime Juice\n3/4 oz Coffee Liqueur (Kahlua)\n1/2 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Allspice Dram (Hamilton's)\nWhip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. I garnished with freshly grated nutmeg and coffee bean.\nThe other recipe that I had spotted in my\nwrap-up post\nfor Mixology Monday's Irish Wake was the Irish Magic. Like the\nDeath in the North Atlantic\n, this was another Irish whiskey Tiki drink; here, it was a riff on the Mai-Kai's Black Magic that created by Mike Basista on his\nDrinksBurgh\nsite.\nThe Irish Magic conjured up coffee, woody spice, and allspice aromas to the nose. Next, lime, grapefruit, and coffee roast on the sip transformed into Irish whiskey, allspice, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2sjgyNhXE_BUkFPEz6AdcWVHzdAZn3ISU_Gk5ZK0oV-hLTY5KH4u-6ryvQKLbq5BDMOTg0jZ9_pc3-8UhN3yV76m0Rm3pW566BpfekvB4MLrPTZ2KBJk0X68OVvYx9boGZQnZ7TkseLQ/s320/irishmagic5175.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2sjgyNhXE_BUkFPEz6AdcWVHzdAZn3ISU_Gk5ZK0oV-hLTY5KH4u-6ryvQKLbq5BDMOTg0jZ9_pc3-8UhN3yV76m0Rm3pW566BpfekvB4MLrPTZ2KBJk0X68OVvYx9boGZQnZ7TkseLQ/s800/irishmagic5175.jpg", "comment_count": 0 }, { "title": "birdman", "url": "https://cocktailvirgin.blogspot.com/2020/02/birdman.html", "published": "2020-02-07T08:00:00.000-05:00", "updated": "2020-02-07T08:00:17.029-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Erick Castro", "source": "Bartender at Large", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "grapefruit juice", "honey", "lime juice", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Honey Syrup", "2 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. Garnish with a mint sprig (paper umbrella).", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Honey Syrup\n2 dash Angostura Bitters\nWhip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. Garnish with a mint sprig (paper umbrella).\nTwo Fridays ago, I spotted a drink on Bartender at Large's\nInstagram\nfor Erick Castro's Birdman as a riff on Don the Beachcomber's Q.B. Cooler. With Irish whiskey as the base spirit, it made for a great hat trick of Irish Tiki for January's Tiki the Snow Away along with the\nDeath in the North Atlantic\nand the Irish Magic. The Birdman began with a citrus, honey, and clove aroma since I lacked a mint sprig as garnish. Next, lime, grapefruit, and honey mingled on the sip, and the swallow flew in with whiskey, honey, ginger, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBo7Lazd1azLcliTklrntz9YVt277sUrEpas_200HFIhvPSpsHPzV7qWr8GdZrzhfLxBZFytOFsREQ_2R_lt_B_EVZ24MGth4lgqdoh7LplwBROnZfB5LtrOBFqjZuDnNhLGSBsiZLJBs/s320/birdman5177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBo7Lazd1azLcliTklrntz9YVt277sUrEpas_200HFIhvPSpsHPzV7qWr8GdZrzhfLxBZFytOFsREQ_2R_lt_B_EVZ24MGth4lgqdoh7LplwBROnZfB5LtrOBFqjZuDnNhLGSBsiZLJBs/s800/birdman5177.jpg", "comment_count": 0 }, { "title": "the lighter side", "url": "https://cocktailvirgin.blogspot.com/2020/02/the-lighter-side.html", "published": "2020-02-08T08:00:00.000-05:00", "updated": "2020-02-08T08:00:05.239-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dustin Harstaad", "source": "Canon Cocktail Book", "year": null }, "categories": [ "aperol", "bitters (Angostura)", "creme de peche", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses)", "1/2 oz Aperol", "1/4 oz Peach Liqueur (Mathilde)", "4 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Bourbon (Four Roses)\n1/2 oz Aperol\n1/4 oz Peach Liqueur (Mathilde)\n4 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nFor the cocktail hour two Saturdays ago, I selected the\nCanon Cocktail Book\nto see if there was a passed-over recipe to make. The one that called out to me was the Lighter Side by Dustin Harstaad as a Bourbon Old Fashioned riff that reminded me a little of the\nFancy Free\n. Once prepared, the Lighter Side met the senses with a lemon, orange, and peach nose. Next, malt and orchard fruit notes on the sip floated into Bourbon, peach, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sDwKZIeb1lcD7OyeIdlgM6h-fRLVPW6bhz5eu8x3t1-HJmWOW9rulr4zpgRJCn9bAbZVCTmGW8zVPpLiqv8ur8RPrv5niBT9WOtICmvav0Ep8BPLaNJXtp6H6cAbRb-oe3u9MuSKILX7/s320/lighterside5178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sDwKZIeb1lcD7OyeIdlgM6h-fRLVPW6bhz5eu8x3t1-HJmWOW9rulr4zpgRJCn9bAbZVCTmGW8zVPpLiqv8ur8RPrv5niBT9WOtICmvav0Ep8BPLaNJXtp6H6cAbRb-oe3u9MuSKILX7/s800/lighterside5178.jpg", "comment_count": 0 }, { "title": "pink puff", "url": "https://cocktailvirgin.blogspot.com/2020/02/pink-puff.html", "published": "2020-02-09T08:00:00.000-05:00", "updated": "2020-02-09T08:00:01.521-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "apricot liqueur", "egg white", "lemon juice", "scotch" ], "ingredients": [ "1/2 Whisky (2 oz Cutty Sark Prohibition)", "1/2 Apricotine (1/2 oz Combier Apricot)", "3 tsp Lemon Juice (1/2 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail glass.", "body_text": "1/2 Whisky (2 oz Cutty Sark Prohibition)\n1/2 Apricotine (1/2 oz Combier Apricot)\n3 tsp Lemon Juice (1/2 oz)\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail glass.\nAs a way to reward myself for packing for my trip to Kentucky, I treated myself to an egg white Sour from the 1937\nCafé Royal Cocktail Book\n. That recipe was the Pink Puff with whisky and apricot notes; I knew that my version was not going to be pink, but perhaps with the Apricotine  (the brand name for the Garnier apricot liqueur) that was called for might generate something other than beige-orange I expected with mine. Vintage bottles of Apricotine look rather garnet red but that could be from decades of oxidation or it could be the answer to the drink's name. Regardless, apricot and Scotch are a delightful pairing, so I was game to give it a go.\nThe Pink Puff despite appearing like an Orange Puff was an attractive drink that proffered apricot melding into peat smoke and malt aromas. Next, creamy lemon and orchard fruit on the sip flowed into Scotch and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO872nksWccufjpHGWtSSuedU3K8F3kKwEHyRDUL34zb7QRlPUGPjRmuuEuhSbsyuNwprQi9IunKqvYDA2nBKMbRn6InR01Ee4QlSDBy1OcCTN4jAn1XvrIE5QML1_xJzBO8BpYZJ-PMCu/s320/pinkpuff5183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO872nksWccufjpHGWtSSuedU3K8F3kKwEHyRDUL34zb7QRlPUGPjRmuuEuhSbsyuNwprQi9IunKqvYDA2nBKMbRn6InR01Ee4QlSDBy1OcCTN4jAn1XvrIE5QML1_xJzBO8BpYZJ-PMCu/s800/pinkpuff5183.jpg", "comment_count": 0 }, { "title": "sparkling boulevardier", "url": "https://cocktailvirgin.blogspot.com/2020/02/sparkling-boulevardier.html", "published": "2020-02-11T08:00:00.001-05:00", "updated": "2022-10-11T14:46:19.844-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "louisvilleky" ], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Ryan Day", "source": "Logan Street Market", "year": null }, "categories": [ "#louisvilleky", "campari", "champagne", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Angel's Envy Bourbon", "1 oz Campari", "1 oz Sweet Vermouth" ], "instructions": "Build in a rocks glass, add ice, and stir. Top with 1 oz Cava and garnish with an orange twist.", "body_text": "1 oz Angel's Envy Bourbon\n1 oz Campari\n1 oz Sweet Vermouth\nBuild in a rocks glass, add ice, and stir. Top with 1 oz Cava and garnish with an orange twist.\nTwo weeks ago, I traveled down to Louisville as part of my Angel's Envy Whiskey Guardian training. After spending the day at the distillery, we headed over to the Logan Street Market for a class on photography. As a welcome drink, bartender and Whiskey Guardian Ryan Day from Indiana served us Sparkling Boulevardiers that coincided with the Bourbon & Bubbles campaign. While I have had Negronis lightened by soda water (read about the addition of soda water to amaro and vermouth drinks in my notes on the\nAmericano\ntalk given by Eric Seed and David Wondrich), I have not had any Boulevardiers that took that route much less a sparkling wine one. The end result was rather delightful to drink assuming that you're a fan of whiskey and bitter orange notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6Eu5BIxlP2AO_3dNKHiumCBQjaKHFITDBZiZCq46VsLnXs7GfpZAQAnyBzcvyx2mpflfnJA_4QSGCS-PXuz_308okyMI3dKVmlYmkq9_4-r2qmJAnxlJd4msOTpCDBIXbxc9kn-cdE16/s320/sparklingboulevardier.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6Eu5BIxlP2AO_3dNKHiumCBQjaKHFITDBZiZCq46VsLnXs7GfpZAQAnyBzcvyx2mpflfnJA_4QSGCS-PXuz_308okyMI3dKVmlYmkq9_4-r2qmJAnxlJd4msOTpCDBIXbxc9kn-cdE16/s800/sparklingboulevardier.jpg", "comment_count": 0 }, { "title": "pina koala", "url": "https://cocktailvirgin.blogspot.com/2020/02/pina-koala.html", "published": "2020-02-13T08:00:00.000-05:00", "updated": "2020-02-13T08:00:01.969-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Barney Toy", "source": "Clipper Bar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Bacardi Añejo Cuartro Rum", "1 oz Pineapple Juice", "1/2 oz Coconut Cream (*)", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a pineapple leaf. Build in a Highball glass, fill with ice, top with soda, and garnish with a pineapple wedge. Pineapple juice and coconut soda will work here as well.", "body_text": "1 1/2 oz Bacardi Añejo Cuartro Rum\n1 oz Pineapple Juice\n1/2 oz Coconut Cream (*)\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a pineapple leaf.\n(*) The Backbar house recipe is two parts Coco Lopez coconut cream to one part coconut milk and based off of Martin Cate's recipe at Smuggler's Cove.\nTwo weeks ago, Moe Isaza wrote to inform me that Bacardi was setting up a charity drink called the Piña Koala to raise money for the Australian Red Cross in the wake of the fires there. When I learned that Backbar already had the drink on the menu, I set off to give it a try and utilize the hashtag #pinakoala on\nInstagram\n. While Backbar did their own spin on it to match their house Piña Colada recipe, the original was crafted by Barney Toy at the Clipper Bar. That recipe is as follows:\nPiña Koala\n• 1 1/2 oz Bacardi Carta Blanca or Añejo Cuatro Rum\n• 1 oz Pineapple Cordial (**)\n• 1/2 oz Coconut Syrup (***)\nBuild in a Highball glass, fill with ice, top with soda, and garnish with a pineapple wedge. Pineapple juice and coconut soda will work here as well.\n(**) Pineapple cordial is 500 mL strained pineapple juice, 100 g white sugar, 5 g citric acid, and 2.5 g malic acid.\n(***) Coconut syrup is 3 parts coconut water, 1 part white sugar.\nOnce prepared the Backbar way, the Piña Koala climbed to the nose with coconut and pineapple aromas. Next, citrus and pineapple on the sip led into rum, coconut, pineapple, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKczR7qRu6H3b3qhebhOYCpoJ4aQP5DOQlJNSKqInOAq0yS8YJyhzdqLGPnuZU-w-MEE2HiWYm0egrrhqITCUC0o2DVZ1MQIxeCXHazdrI3WemDKlftEfi8rnwdvMMM_CA46YTm4Uv8mvM/s320/pinakoala5184.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKczR7qRu6H3b3qhebhOYCpoJ4aQP5DOQlJNSKqInOAq0yS8YJyhzdqLGPnuZU-w-MEE2HiWYm0egrrhqITCUC0o2DVZ1MQIxeCXHazdrI3WemDKlftEfi8rnwdvMMM_CA46YTm4Uv8mvM/s800/pinakoala5184.jpg", "comment_count": 0 }, { "title": "dear jane", "url": "https://cocktailvirgin.blogspot.com/2020/02/dear-jane.html", "published": "2020-02-14T08:00:00.000-05:00", "updated": "2020-02-14T08:00:18.911-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Attaboy", "year": 2015 }, "categories": [ "campari", "gin", "st. germain", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (Damrak)", "1 oz Campari", "3/4 oz Sweet Vermouth (Martini Grand Lusso)", "1/4 oz Elderflower Liqueur (St. Elder)" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.", "body_text": "1 oz Gin (Damrak)\n1 oz Campari\n3/4 oz Sweet Vermouth (Martini Grand Lusso)\n1/4 oz Elderflower Liqueur (St. Elder)\nStir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.\nTwo Fridays ago, I had spotted a drink on\nInstagram\ncalled the Dear Jane created by Zachary Gelnaw-Rubin in 2015 at Attaboy in New York City. That led me to find the recipe on The Educated Barfly blog which provided little information on how they came about the cocktail spec or on the back story of the drink. The drink could be named after the 2014 song by the Madden Brothers which begins with the line \"I met you down on the Lower East Side\" which is the neighborhood that Attaboy resides. Regardless, Campari and elderflower liqueur have paired well in drinks like the\nSweet Valley High\nand the\nCell #34\nso I was game to give this Negroni riff a try.\nThe Dear Jane welcomed the senses with lemon oil, floral, and bitter orange aromas. Next, a grape-driven sip gave way to gin's juniper and other botanicals along with Campari softened by elderflower flavors on the swallow with a grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCQ7stJ5WllXnFj6PzQvgG9uAxqQmM2pnOcKlcPPeRFD4QKyyV6W_kTsJRoR8XwPu1EkVgUJyfXV2uCLjb2J7N8YACFMZKCwHDzt0hLU6BH8l-3Dkm33uTRgvZJ837H9kfedBqX_AocJl/s320/dearjane5187.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCQ7stJ5WllXnFj6PzQvgG9uAxqQmM2pnOcKlcPPeRFD4QKyyV6W_kTsJRoR8XwPu1EkVgUJyfXV2uCLjb2J7N8YACFMZKCwHDzt0hLU6BH8l-3Dkm33uTRgvZJ837H9kfedBqX_AocJl/s800/dearjane5187.jpg", "comment_count": 0 }, { "title": "the kid with the replaceable head", "url": "https://cocktailvirgin.blogspot.com/2020/02/the-kid-with-replaceable-head.html", "published": "2020-02-15T08:00:00.000-05:00", "updated": "2020-02-15T08:00:05.024-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "genever", "maraschino", "punt e mes" ], "ingredients": [ "1 3/4 oz Genever (Bols)", "1/2 oz Cardamaro", "1/2 oz Punt e Mes", "1/4 oz Maraschino Liqueur (Luxardo)", "2 dash Absinthe (1/2 bsp (1/16th oz) Butterfly)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 3/4 oz Genever (Bols)\n1/2 oz Cardamaro\n1/2 oz Punt e Mes\n1/4 oz Maraschino Liqueur (Luxardo)\n2 dash Absinthe (1/2 bsp (1/16th oz) Butterfly)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago, I spotted the bottle of Cardamaro on the shelf at home, and I was inspired to create this Genever Manhattan riff based off of what would work well with that amaro. I went with Genever after having good success pairing it with Cardamaro in the\nWooden Shoe\n; I was first exposed to that combination in 2012 at Portland Cocktail Week with the\nDeck Hand\nand the\nWalking Spanish\n. Cardamaro worked well with Punt e Mes in\nFather's Advice\nand other drinks, and the Maraschino and absinthe might have derived from my love of the\nImproved Gin Cocktail\n. For a name, I dubbed this one after a Richard Hell and the Voidoids song after thinking about how I was swapping around ingredients.\nThe Kid with the Replaceable Head proffered a lemon, malt, and anise bouquet to the nose. Next, grape and malt mingled on the sip, and the swallow changed gears with Genever notes melding into nutty cherry on the swallow with an anise-spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SApU3kqBI0tMwzddG6ZiBpVvFyGPBYj641xuivFAWJaIbDx2rT6xDpPVn7zN9EUqYqqcKw1HFrzSpc9OS9Z2Ue1USIkQIc2bRFkt1DetvqHZ66M7NyfeEIKdy9QOBoAzh_Nj2Y4ZUpv0/s320/kidreplaceablehead5189.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SApU3kqBI0tMwzddG6ZiBpVvFyGPBYj641xuivFAWJaIbDx2rT6xDpPVn7zN9EUqYqqcKw1HFrzSpc9OS9Z2Ue1USIkQIc2bRFkt1DetvqHZ66M7NyfeEIKdy9QOBoAzh_Nj2Y4ZUpv0/s800/kidreplaceablehead5189.jpg", "comment_count": 0 }, { "title": "bali hai bastard", "url": "https://cocktailvirgin.blogspot.com/2020/02/bali-hai-bastard.html", "published": "2020-02-16T08:00:00.000-05:00", "updated": "2020-02-16T08:00:00.546-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Marie King", "source": "Minimalist Tiki", "year": null }, "categories": [ "lime juice", "mezcal", "passion fruit syrup", "pineapple juice", "rum", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Pineapple Rum (Plantation)", "3/4 oz Rittenhouse Rye Whiskey", "1/4 oz Mezcal (Fidencio)", "1 1/2 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Puree (3/4 oz Passion Fruit Syrup)", "1/2 oz Demerara Syrup (omit -- combined with the puree)" ], "instructions": "Whip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), and fill with crushed ice. Garnish with 2 pineapple leaves and a pineapple wedge (pink elephant swizzle).", "body_text": "1 1/2 oz Pineapple Rum (Plantation)\n3/4 oz Rittenhouse Rye Whiskey\n1/4 oz Mezcal (Fidencio)\n1 1/2 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Puree (3/4 oz Passion Fruit Syrup)\n1/2 oz Demerara Syrup (omit -- combined with the puree)\nWhip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), and fill with crushed ice. Garnish with 2 pineapple leaves and a pineapple wedge (pink elephant swizzle).\nTwo Sundays ago, I was in a tropical mood, so I reached for Matt Pietrek and Carrie Smith's\nMinimalist Tiki\nbook and found the Bali Hai Bastard. That recipe was crafted by Marie King who manages the two Tonga Hut bars in California. Once prepared, the Bali Hai Bastard donated pineapple and passion fruit aromas to make a rather exotic bouquet. Next, the lime and pineapple notes on the sip led into rum, rye spice and dryness, pineapple, and passion fruit flavors on the swallow with hints of smoke on the finish from the mezcal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-6GLfF4_7fG5D-6aE_MnqEKrL7Y7-Cm5ufv3meVtli4Mw7N1y6rW_sZmsQM1kLiz3p2B2RUA1tcW2-EKVuEoVS7Ljpd4qoaGaWR2rieRNrwzs7TKH2xWxh7dHQVPXMfn_4ts78BInwR9/s320/balihaibastard5194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-6GLfF4_7fG5D-6aE_MnqEKrL7Y7-Cm5ufv3meVtli4Mw7N1y6rW_sZmsQM1kLiz3p2B2RUA1tcW2-EKVuEoVS7Ljpd4qoaGaWR2rieRNrwzs7TKH2xWxh7dHQVPXMfn_4ts78BInwR9/s800/balihaibastard5194.jpg", "comment_count": 0 }, { "title": "berry dangerous fix", "url": "https://cocktailvirgin.blogspot.com/2020/02/berry-dangerous-fix.html", "published": "2020-02-17T08:00:00.000-05:00", "updated": "2020-02-17T08:00:02.051-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Jane Danger", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "aquavit", "campari", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Krogstad Aquavit", "3/4 oz Lemon Juice", "3/4 oz Cane Syrup 2:1 (1 oz 1:1)", "1/4 oz Campari", "4 drop Orange Blossom Water", "1 Strawberry" ], "instructions": "Muddle the strawberry, add the rest of the ingredients, and shake with ice. Strain into a double old fashioned glass, fill with crushed ice, and garnish with a fresh strawberry.", "body_text": "1 1/2 oz Krogstad Aquavit\n3/4 oz Lemon Juice\n3/4 oz Cane Syrup 2:1 (1 oz 1:1)\n1/4 oz Campari\n4 drop Orange Blossom Water\n1 Strawberry\nMuddle the strawberry, add the rest of the ingredients, and shake with ice. Strain into a double old fashioned glass, fill with crushed ice, and garnish with a fresh strawberry.\nTwo Mondays ago, Andrea had bought a carton of strawberries and requested a cocktail to use them. I remembered spotting a recipe or two fitting that bill in\nThe NoMad Cocktail Book\n, and I selected the Berry Dangerous Fix from that tome. That Fix was created by Jane Danger, and it utilized the strawberry-Campari duo that worked great in the\nLouanalao\n,\nRoyale Cup #4\n, and other drinks. Once prepared, the Berry Dangerous Fix welcomed the senses with strawberry, caraway, and star anise aromas. Next, a lemon and berry sip slipped into a caraway, star anise, and bitter strawberry swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHM8o8d2EuktATymbVDl-bgqdZvlvJLeBt1VH13cj_QsmKIeuqV2YZxZR-II45BgbcggvrCABnVVHnGHC9D6Wc2cQo_ll0BJ5ZTdCkr-QBi3wfDkjgBJHPC1C5lJ8hRkzy4y6kDs0671dB/s320/berrydangerousfix5195.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHM8o8d2EuktATymbVDl-bgqdZvlvJLeBt1VH13cj_QsmKIeuqV2YZxZR-II45BgbcggvrCABnVVHnGHC9D6Wc2cQo_ll0BJ5ZTdCkr-QBi3wfDkjgBJHPC1C5lJ8hRkzy4y6kDs0671dB/s800/berrydangerousfix5195.jpg", "comment_count": 1 }, { "title": "earl grey angel", "url": "https://cocktailvirgin.blogspot.com/2020/02/earl-grey-angel.html", "published": "2020-02-18T08:00:00.000-05:00", "updated": "2020-02-18T08:00:00.547-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "averna", "bitters (aromatic)", "sherry", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Angel's Envy Bourbon", "1/2 oz Lustau Amontillado Sherry", "1/2 oz Averna", "1/4 oz Cinnamon Syrup", "1 dash 18.21 Earl Grey Bitters (*)" ], "instructions": "Build in double old fashioned glass, add ice, and stir. Garnish with a spritz of 18.21 Earl Grey Bitters.", "body_text": "2 oz Angel's Envy Bourbon\n1/2 oz Lustau Amontillado Sherry\n1/2 oz Averna\n1/4 oz Cinnamon Syrup\n1 dash 18.21 Earl Grey Bitters (*)\nBuild in double old fashioned glass, add ice, and stir. Garnish with a spritz of 18.21 Earl Grey Bitters.\n(*) Perhaps a strong two hour Earl Grey tea infusion in Angostura (or other aromatic) Bitters would work in a pinch. Or a short infusion into vodka or grain neutral spirits and later blending it 50:50 with Angostura Bitters. The 2 hour time point was taken from Audrey Saunder's\nEarl Grey MarTEAni\nrecipe.\nTwo Tuesdays ago, I headed down to Backbar in Somerville and was lured in by their drink of the week, the Earl Grey Angel, that sounded like a delightful Black Manhattan riff. The name reflected the key aromatic accent that also entered into the swallow: 18.21 Earl Grey Bitters. If these are unavailable in your market, a short but strong infusion of said tea leaves into Angostura Bitters would work in a pinch to get those great bergamot citrus notes along with the tea black accents. In the glass, the Earl Grey Angel proffered bergamot aromas along with dark and nutty notes to the nose. Next, a grape and caramel sip descended into Bourbon, nutty, and herbal flavors on the swallow with a pleasing cinnamon and tea tannin finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RoIbdz3CmdFg06JsKtQKk4bTZPpF1iNNOtErF5di5TM_iVL0hl9_7SO0me-OZRCU8zfCRtOIo6cscyVE3FYtcIQxc_lQtV4k1Y0dV_M4nSkN9myvRy7D7hf4Ai0mFnHaMGLFAgxcdv7A/s320/earlgreyangel5197.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RoIbdz3CmdFg06JsKtQKk4bTZPpF1iNNOtErF5di5TM_iVL0hl9_7SO0me-OZRCU8zfCRtOIo6cscyVE3FYtcIQxc_lQtV4k1Y0dV_M4nSkN9myvRy7D7hf4Ai0mFnHaMGLFAgxcdv7A/s800/earlgreyangel5197.jpg", "comment_count": 1 }, { "title": "boothby's special martini", "url": "https://cocktailvirgin.blogspot.com/2020/02/boothbys-special-martini.html", "published": "2020-02-19T08:00:00.000-05:00", "updated": "2020-02-19T08:00:07.421-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Bill Boothby", "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "absinthe", "bitters (aromatic)", "gin", "vermouth (sweet)" ], "ingredients": [ "2/3 jigger Gin (2 1/4 oz Alchemy)", "1/6 jigger Italian Vermouth (3/4 oz Martini Grand Lusso)", "1 dash Absinthe (12 drop St. George)", "1 spoon Orange Blossom Water (3 drop)", "2 drop Bitters (1 dash Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2/3 jigger Gin (2 1/4 oz Alchemy)\n1/6 jigger Italian Vermouth (3/4 oz Martini Grand Lusso)\n1 dash Absinthe (12 drop St. George)\n1 spoon Orange Blossom Water (3 drop)\n2 drop Bitters (1 dash Jerry Thomas Decanter)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I picked up Bill Boothby's 1934\nWorld Drinks and How to Mix Them\nand came across the section with eleven Martini recipes. One that stood out was the Special Martini that opted for Italian vermouth instead of French and accented by absinthe, orange blossom water, and a hint of bitters. When I dubbed it Boothby's Special Martini, I thought about\nThe Boothby\n-- the name given to Boothby's special Manhattan where he upsold a Champagne float if he thought he could part a few extra coins from the guest.\nThe Special Martini greeted the senses with a complex lemon oil, pine, grape, floral, anise, and spice nose. Next, a grape sip transformed into an elegant juniper, chocolate, clove, cinnamon, and anise swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vPk47FYXtpE5z4AmzzGu0fTyVrpvRIRFDT2OLnKI_OJULWUXuue977_rdRTygNOJKWFMAAUJi1WRuuowHCeirgjgidPxmx5ywgtlClWA7af6B_UQY_X3iNweoZmwVJUv34xQdLhpZ0jy/s320/boothbyspecialmartini5201.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vPk47FYXtpE5z4AmzzGu0fTyVrpvRIRFDT2OLnKI_OJULWUXuue977_rdRTygNOJKWFMAAUJi1WRuuowHCeirgjgidPxmx5ywgtlClWA7af6B_UQY_X3iNweoZmwVJUv34xQdLhpZ0jy/s800/boothbyspecialmartini5201.jpg", "comment_count": 2 }, { "title": "far east cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/02/far-east-cocktail.html", "published": "2020-02-20T08:00:00.000-05:00", "updated": "2020-02-20T08:00:04.475-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "bitters (Angostura)", "curacao", "grenadine", "rum" ], "ingredients": [ "1 1/2 oz Dark Jamaican Rum (2 oz Coruba)", "1 tsp Curaçao (3/8 oz Pierre Ferrand Dry)", "3 dash Grenadine (1/8 oz)", "1 dash Angostura Bitters (2 dash)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry (orange twist).", "body_text": "1 1/2 oz Dark Jamaican Rum (2 oz Coruba)\n1 tsp Curaçao (3/8 oz Pierre Ferrand Dry)\n3 dash Grenadine (1/8 oz)\n1 dash Angostura Bitters (2 dash)\nStir with ice, strain into a cocktail glass, and garnish with a cherry (orange twist).\nFor a nightcap two Thursdays ago, I turned to Trader Vic's 1974\nRum Cookery & Drinkery\nfor ideas. The Far East Cocktail intrigued me for the name reminded me of the\nEast India Cocktail\nas well as the\nChinese Cocktail\nin both name and form. Here, the drink was a rum Old Fashioned served up with the grenadine-curaçao combination that Vic utilized frequently such as in his\nPB2Y2\n,\nPondo Punch\n, and later\nZombie\nrecipes.\nThe Far East Cocktail met the nose with an orange, caramel, and molasses bouquet. Next, the caramel and orange notes continued into the sip, and the swallow offered funky rum, berry, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8GYGnHqe3kwEtA89nr2wpoyq_L5lqHWhsVTv8MinutUb4yAEUTy3v7M2wD5S3H0TErF-_T2EeSZgoC5GYsDBPH1_S9px6LM73bg4HOLyfGYpP258Q9MP-p7-EnNznVNQNPkhRWguvOAK/s320/fareastcocktail5207.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8GYGnHqe3kwEtA89nr2wpoyq_L5lqHWhsVTv8MinutUb4yAEUTy3v7M2wD5S3H0TErF-_T2EeSZgoC5GYsDBPH1_S9px6LM73bg4HOLyfGYpP258Q9MP-p7-EnNznVNQNPkhRWguvOAK/s800/fareastcocktail5207.jpg", "comment_count": 0 }, { "title": "mayan mountain mystic", "url": "https://cocktailvirgin.blogspot.com/2020/02/mayan-mountain-mystic.html", "published": "2020-02-21T08:00:00.000-05:00", "updated": "2020-02-21T08:00:02.094-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "mezcal", "quinquina", "sherry" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Fino Sherry (Lustau)", "3/4 oz Byrrh Quinquina", "1/4 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Fino Sherry (Lustau)\n3/4 oz Byrrh Quinquina\n1/4 oz Benedictine\n2 dash Angostura Bitters\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Fridays ago, I had been thinking about Paul McGee's\nRum River Mystic\n, and I decided to riff on that for the evening's libation. Instead of rum and rye, I utilized the mezcal and Fino sherry pairing that worked well in the\nSmoke in Mirrors\nand\nTexas Cakewalk\n. Trying to keep the alliteration and location themes going, I dubbed this one the Mayan Mountain Mystic. Once prepared, it conjured up an orange oil, smoke, and red fruit aroma. Next, white grape and cherry notes on the sip led into smoky, vegetal, cherry, chocolate, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwgd5WrHxMSSECQU4r7l9QzRnXQPIXgM9LA7r35vMyjKJhQulNfikrkS23Vdv9Y49nnF8v-uhLeFlFemMv8FC2oj1mqtI_A4e7SiJpQRuwFkh6i_3EWszeTxgK67tfunB_k7fmC2uG-ft/s320/mayanmountainmystic5209.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwgd5WrHxMSSECQU4r7l9QzRnXQPIXgM9LA7r35vMyjKJhQulNfikrkS23Vdv9Y49nnF8v-uhLeFlFemMv8FC2oj1mqtI_A4e7SiJpQRuwFkh6i_3EWszeTxgK67tfunB_k7fmC2uG-ft/s800/mayanmountainmystic5209.jpg", "comment_count": 0 }, { "title": "gun metal blue", "url": "https://cocktailvirgin.blogspot.com/2020/02/gun-metal-blue.html", "published": "2020-02-22T08:00:00.000-05:00", "updated": "2020-02-22T08:00:03.823-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Mike Shain and Nicholas Bennett", "source": "Porchlight", "year": 2015 }, "categories": [ "creme de peche", "curacao", "lime juice", "mezcal", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1/2 oz Blue Curaçao (1/2 oz Cointreau + 1 drop Blue Food Coloring)", "1/4 oz Peach Liqueur (Mathilde)", "3/4 oz Lime Juice", "1/4 oz Bitter Cinnamon Syrup (*) (1/4 oz Cinnamon Syrup + 1/8 oz Suze)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and float an orange coin twist skin-side down. Gently fill the coin with a few drops of overproof rum (Don Q 151) and ignite.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1/2 oz Blue Curaçao (1/2 oz Cointreau + 1 drop Blue Food Coloring)\n1/4 oz Peach Liqueur (Mathilde)\n3/4 oz Lime Juice\n1/4 oz Bitter Cinnamon Syrup (*) (1/4 oz Cinnamon Syrup + 1/8 oz Suze)\nShake with ice, strain into a cocktail coupe, and float an orange coin twist skin-side down. Gently fill the coin with a few drops of overproof rum (Don Q 151) and ignite.\n(*)\nSupercall\nprovided the recipe of 4 cinnamon sticks, 2 oz gentian root, 4 cups sugar, and 2 cups water. Break up cinnamon sticks and heat in a pot until they become aromatic. Add the rest of the ingredients, heat until the sugar has dissolved at a low simmer, and let cool.\nTwo Saturdays ago, I was perusing Amanda Schuster's\nNew York Cocktails\nand I spotted the Gun Metal Blue. According to\nDifford's Guide\n, the drink was created in 2015 by Mike Shain and Nicholas Bennett at Porchlight in New York City, and\nSupercall\nattributed their inspiration to a trip to New Orleans where the bright green Hand Grenade that is drank up and down Bourbon Street caught their attention. Since the actual Hand Grenade recipe is proprietary (and probably rather artificial these days like Pat O'Brien's Hurricane), they delved into the flavors and picked out peach and citrus notes. The rest morphed into a Mezcal Margarita of sorts.\nThe Gun Metal Blue met the nose with peach and orange notes along with a hint of smoke. Next, lime, orange, and orchard fruit on the sip spread into smoky mezcal and peach flavors on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38XRtegMo8SwJBizZ6Vk36S081wG1dcCfdYPOe7J7ouC_J8PYt0NSwfhrN0b2oFO1aVf4FkAlM0ugq9EA7Hqj3NWZtMx_APfFZa2n08WDNfW0xB-OWOlycIn5sI9dnc5oEuZOvXT-lkif/s320/gunmetalblue5212.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38XRtegMo8SwJBizZ6Vk36S081wG1dcCfdYPOe7J7ouC_J8PYt0NSwfhrN0b2oFO1aVf4FkAlM0ugq9EA7Hqj3NWZtMx_APfFZa2n08WDNfW0xB-OWOlycIn5sI9dnc5oEuZOvXT-lkif/s800/gunmetalblue5212.jpg", "comment_count": 0 }, { "title": "the war on christmas", "url": "https://cocktailvirgin.blogspot.com/2020/02/the-war-on-christmas.html", "published": "2020-02-23T08:00:00.000-05:00", "updated": "2020-02-23T08:00:04.184-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Paul MacDonald", "source": "Friday Saturday Sunday", "year": null }, "categories": [ "amaro", "aquavit", "creole shrub", "madeira" ], "ingredients": [ "1/4 oz JM Creole Shrubb (Pierre Ferrand Dry Curaçao)", "1/4 oz Amaro Ramazzotti", "1/2 oz Rainwater Madeira (Blandy's 5 Year Verdelho)", "3/4 oz Cardamaro", "1 1/4 oz Brennivin Aquavit (Aalborg)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist and sage leaf (omit the sage).", "body_text": "1/4 oz JM Creole Shrubb (Pierre Ferrand Dry Curaçao)\n1/4 oz Amaro Ramazzotti\n1/2 oz Rainwater Madeira (Blandy's 5 Year Verdelho)\n3/4 oz Cardamaro\n1 1/4 oz Brennivin Aquavit (Aalborg)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist and sage leaf (omit the sage).\nTwo Sundays ago, I decided to make a recipe that Paul MacDonald posted on his\nInstagram\ncalled The War on Christmas. The recipe is part of his Fibonacci series (each measure is the sum of the previous two) that he has delved into at Philadelphia's Friday Saturday Sunday restaurant over the last few years, and this one has a bit of a Martinez feel to it. The War on Christmas met the nose with an orange, caraway, savory, and grape bouquet. Next, grape, caramel, and orange notes on the sip added up to herbal cola and orange flavors on the swallow with a caraway finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGtZI7kc4uIhr87uf2sBsLYGjB8HX5RE7BPDXlbOrAnAOGND41BzUgnDupE2usXsvuUz246_RS9IgXUe5eb0bjLViv_vxJ0nORltMg9a8Pb2JCzCMKSRxzd1e0ft50FIICmim5lushO-e/s320/waronchristmas5214.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGtZI7kc4uIhr87uf2sBsLYGjB8HX5RE7BPDXlbOrAnAOGND41BzUgnDupE2usXsvuUz246_RS9IgXUe5eb0bjLViv_vxJ0nORltMg9a8Pb2JCzCMKSRxzd1e0ft50FIICmim5lushO-e/s800/waronchristmas5214.jpg", "comment_count": 0 }, { "title": "music that stay on for extra days", "url": "https://cocktailvirgin.blogspot.com/2020/02/music-that-stay-on-for-extra-days.html", "published": "2020-02-24T08:00:00.000-05:00", "updated": "2020-02-24T08:00:05.641-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Paul McGee", "source": "Lost Lake", "year": null }, "categories": [ "absinthe", "amaro", "bitters (Angostura)", "campari", "falernum", "grapefruit juice", "lime juice", "simple syrup (cinnamon)", "suze" ], "ingredients": [ "3/4 oz Suze Gentian Liqueur", "3/4 oz Campari", "3/4 oz Jagermeister", "3/4 oz Cinnamon Falernum (3/8 oz each cinnamon syrup and Velvet Falernum)", "1 oz Grapefruit Juice", "3/4 oz Lime Juice", "1 dash Absinthe (20 drops St. George)", "1 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. Garnish with a mint bouquet, cinnamon stick, grapefruit twist, and an orchid (grapefruit twist and a cinnamon stick).", "body_text": "3/4 oz Suze Gentian Liqueur\n3/4 oz Campari\n3/4 oz Jagermeister\n3/4 oz Cinnamon Falernum (3/8 oz each cinnamon syrup and Velvet Falernum)\n1 oz Grapefruit Juice\n3/4 oz Lime Juice\n1 dash Absinthe (20 drops St. George)\n1 dash Angostura Bitters\nWhip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. Garnish with a mint bouquet, cinnamon stick, grapefruit twist, and an orchid (grapefruit twist and a cinnamon stick).\nTwo Mondays ago, I turned to a Tiki drink that I had spotted in\nPunch Drinks\ncalled the Music that Stays on For Extra Days. The recipe was created by Paul McGee of Lost Lake in Chicago as a lower proof\nZombie\nriff using various amaro and herbal liqueurs in place of the rums. The ingredients minus the cordials reminded me of a\nJet Pilot\nbefore reading that it was inspired by the Zombie though (perhaps it was the lack of grenadine). Once prepared, the Music that Stays on For Extra Days played into grapefruit and cinnamon aromas. Next, caramel, grapefruit, and lime mingled on the sip, and the swallow continued with earthy gentian, ginger, and bitter orange flavors with a cinnamon and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHrLfpVsbV7SP3u31WbJHDdU1f-YFqhEtaurqI8R_DnjvUY2V6wfGlU6dT7eThMnp-3Pr2WRCr5g9Tee9gMiXGfRiOXeIQQWUmaUN6ASfndbXA5Wmn0Bi8u7mCAGH0DJh-YG_XI2m0ifb/s320/musicthatstays5218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHrLfpVsbV7SP3u31WbJHDdU1f-YFqhEtaurqI8R_DnjvUY2V6wfGlU6dT7eThMnp-3Pr2WRCr5g9Tee9gMiXGfRiOXeIQQWUmaUN6ASfndbXA5Wmn0Bi8u7mCAGH0DJh-YG_XI2m0ifb/s800/musicthatstays5218.jpg", "comment_count": 0 }, { "title": "schrage muzik", "url": "https://cocktailvirgin.blogspot.com/2020/02/schrage-muzik.html", "published": "2020-02-25T08:00:00.000-05:00", "updated": "2020-02-25T13:27:03.775-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": 2020 }, "categories": [ "*original", "*room temperature", "benedictine", "bitters (Angostura)", "campari", "mezcal", "rum (white)", "swedish punsch" ], "ingredients": [ "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Swedish Punsch (*)", "1/2 oz Benedictine", "1/2 oz Campari (*)", "1 dash Angostura Bitters" ], "instructions": "Build in a rocks glass", "body_text": "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Swedish Punsch (*)\n1/2 oz Benedictine\n1/2 oz Campari (*)\n1 dash Angostura Bitters\nBuild in a rocks glass\nwithout\nice. Stir to mix, garnish with an orange twist, and serve at room temperature. Perfect of flask filling as well.\n(*) This was originally created with 3/4 oz Swedish Punsch and 1/4 oz Campari which was tasty but I felt that the Campari needed to come forward more.\nMy\nFacebook\nmemories reminded me that in 2013 I created a room temperature drink called the\nMadame Mustache\nfor the Whiskey Amari series night I did with Katie Emmerson. The event organizer, bartender Matt Schrage, requested a Scaffa (a room temperature drink with bitters but no dilution) for his birthday which fell on our date. Since Matt was a fan of rhum agricole, I ended up utilizing that as a base. Now seven years later, I decided to pay tribute to Matt again on his birthday with a variation on that concept although sans opportunity to serve him one. For a name, I figured that this one might hit you like a WWII armament, and I dubbed it the Schrage Muzik.\nThe Schrage Muzik began with orange oil, grassy funk, and hints of smoke on the nose. Next, a rich caramel sip shot into a grassy, herbaceous, and orange-apricot swallow with smoke, tea tannin, and spice elements on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuCvtP8gNBvsYbMhuuwt2_kkOPngFXfehbU9BOI3KSKrmk9p8T0H4dYGB2wF4G-cYqlce43e5_5v79H2I5v8x_ZoyqRcJT8vIZw0cYWG9yqdMiCP53uUd72wytFEYi23v9qxo8mCXuuET/s320/schragemuzik5219.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuCvtP8gNBvsYbMhuuwt2_kkOPngFXfehbU9BOI3KSKrmk9p8T0H4dYGB2wF4G-cYqlce43e5_5v79H2I5v8x_ZoyqRcJT8vIZw0cYWG9yqdMiCP53uUd72wytFEYi23v9qxo8mCXuuET/s800/schragemuzik5219.jpg", "comment_count": 0 }, { "title": "laughing soup", "url": "https://cocktailvirgin.blogspot.com/2020/02/laughing-soup.html", "published": "2020-02-26T08:00:00.000-05:00", "updated": "2020-02-26T08:00:02.310-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Bill Boothby", "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "gin", "lemon juice", "simple syrup", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Gin (1 1/2oz Beefeater)", "1/4 jigger French Vermouth (3/4 oz Noilly Prat)", "2 spoon Sweet & Sour (1/2 oz Lemon Juice + 1/2 oz Simple Syrup)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/2 jigger Gin (1 1/2oz Beefeater)\n1/4 jigger French Vermouth (3/4 oz Noilly Prat)\n2 spoon Sweet & Sour (1/2 oz Lemon Juice + 1/2 oz Simple Syrup)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nFor a drink two Wednesday nights ago, I turned to Bill Boothby's 1934\nWorld Drinks and How to Mix Them\nand spotted the Laughing Soup. While I was intrigued by the concept of dry (or perhaps blanc) vermouth in a Gin Sour, the name lured me in for it reminded me of giggle water -- another late 1920s euphemism for an illicit cocktail. Here, the Laughing Soup toyed the nose with lemon and herbal aromas. Next, lemon and dry white wine on the sip chuckled into gin and herbal flavors on the swallow with a lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfl_Ft8BJbEyDnpT4s7n8kED_26PO44zr-yqjtncThrSYXzE5hpLDuWSRpNiOeDjDetOtIQ74AYGrEkVhEXKBt7THRGDri2O5sPdQu4qUisNwZ7ooy2sUwPBaKJdqqMRF3CY6geLRDYMYX/s320/laughingsoup5221.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfl_Ft8BJbEyDnpT4s7n8kED_26PO44zr-yqjtncThrSYXzE5hpLDuWSRpNiOeDjDetOtIQ74AYGrEkVhEXKBt7THRGDri2O5sPdQu4qUisNwZ7ooy2sUwPBaKJdqqMRF3CY6geLRDYMYX/s800/laughingsoup5221.jpg", "comment_count": 0 }, { "title": "cocoanut grove cooler", "url": "https://cocktailvirgin.blogspot.com/2020/02/cocoanut-grove-cooler.html", "published": "2020-02-27T08:00:00.000-05:00", "updated": "2020-02-27T08:00:13.768-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Paul McGee", "source": "Lost Lake", "year": 2015 }, "categories": [ "batavia arrack", "curacao", "grenadine", "lemon juice", "orgeat", "passion fruit syrup", "pineapple juice", "scotch" ], "ingredients": [ "1 1/2 oz Bank Note Scotch (Famous Grouse)", "1/2 oz Batavia Arrack (Van Oosten)", "3/4 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Pierre Ferrand Dry Curaçao", "1/4 oz Orgeat", "1/4 oz Grenadine" ], "instructions": "Whip shake with crushed ice, pour into a parrot Tiki mug, and fill with crushed ice. Garnish with pineapple fronds, orchid, orange floret, and parasol (orange twist and paper umbrella).", "body_text": "1 1/2 oz Bank Note Scotch (Famous Grouse)\n1/2 oz Batavia Arrack (Van Oosten)\n3/4 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Pierre Ferrand Dry Curaçao\n1/4 oz Orgeat\n1/4 oz Grenadine\nWhip shake with crushed ice, pour into a parrot Tiki mug, and fill with crushed ice. Garnish with pineapple fronds, orchid, orange floret, and parasol (orange twist and paper umbrella).\nTwo Thursdays ago, I was reading an article in the\nDaily Beast\non Scotch Tiki drinks, and I came across Paul McGee's circa 2015 take on the classic\nCocoanut Grove Cooler\n. Like his other recipes at Lost Lake in Chicago such as his\nFog Cutter\nand\nPenang Afrididi\n, Paul removed the orange juice from the original and replaced it with curaçao. He also supplemented the Scotch with Batavia Arrack to mirror the smoky undertones; moreover, he also kept the other flavors intact save for their amounts and serving style (namely passion fruit syrup instead of nectar).\nPaul's Cocoanut Grove Cooler welcomed the senses with orange oil, passion fruit, and pineapple aromas. Next, a medley of lemon, passion fruit, and pineapple on the sip slid into Scotch, funky rum, and orange-passion fruit flavors on the swallow with a nutty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14J4JCIek1hbSbfAHELuEzwUjxA20CY7ZMu1SvkP5_51-g4wan1c-EsEaLsAhLsKxG70NsWIyxx3KiJv2bsbCaDyDNJzsTYMwzSVy8vIypRVJoy_8r_1XCJLmfH21j5EAJbcChrzINf3y/s320/cocoanutgrovecooler5225.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14J4JCIek1hbSbfAHELuEzwUjxA20CY7ZMu1SvkP5_51-g4wan1c-EsEaLsAhLsKxG70NsWIyxx3KiJv2bsbCaDyDNJzsTYMwzSVy8vIypRVJoy_8r_1XCJLmfH21j5EAJbcChrzINf3y/s800/cocoanutgrovecooler5225.jpg", "comment_count": 0 }, { "title": "the negroni that wasn't", "url": "https://cocktailvirgin.blogspot.com/2020/02/the-negroni-that-wasnt.html", "published": "2020-02-28T08:00:00.000-05:00", "updated": "2020-02-28T08:00:01.983-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott Diaz", "source": "ShakeStir", "year": 2013 }, "categories": [ "aperol", "bitters (orange)", "cynar", "gin", "vermouth (bianco)" ], "ingredients": [ "1 oz Gin (Tanqueray)", "3/4 oz Aperol", "3/4 oz Blanc Vermouth (Dolin)", "1/2 oz Cynar", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass or rocks glass with ice (the latter), and garnish with a flamed orange twist (unflamed twist). ShakeStir", "body_text": "1 oz Gin (Tanqueray)\n3/4 oz Aperol\n3/4 oz Blanc Vermouth (Dolin)\n1/2 oz Cynar\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass or rocks glass with ice (the latter), and garnish with a flamed orange twist (unflamed twist).\nTwo Fridays ago, I turned to\nShakeStir\nfor drink ideas for a nightcap. There, I was lured in by Scott Diaz's 2013 The Negroni that Wasn't. This riff utilized Aperol and Cynar that worked well together in the\nJuan Bautista\n,\nScottish Play\n, and\nA Few of My Favorite Things\ninstead of Campari. Once prepared, The Negroni that Wasn't proffered an orange oil aroma over orange notes from the Aperol and juniper ones from the gin. Next, the orange continued into the sip to accent the Cynar's caramel, and the swallow showcased gin and earthy vegetal flavors with a bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5Ha1SuU37KmdBOMwRjP-_sewcOSQqbw0NsP5nfj_5Eo1PZuwZNkO5hUWw-W3q6J25J3YJGfWsNnuVBsrFIlukeUTFhDxKs2aDBRizrCQMMPbUwjWZj9bcDmh4Ra_yc3tkYEORHH1_sjR/s320/negronithatwasnt5227.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5Ha1SuU37KmdBOMwRjP-_sewcOSQqbw0NsP5nfj_5Eo1PZuwZNkO5hUWw-W3q6J25J3YJGfWsNnuVBsrFIlukeUTFhDxKs2aDBRizrCQMMPbUwjWZj9bcDmh4Ra_yc3tkYEORHH1_sjR/s800/negronithatwasnt5227.jpg", "comment_count": 0 }, { "title": "sloe loris", "url": "https://cocktailvirgin.blogspot.com/2020/03/sloe-loris.html", "published": "2020-03-01T08:00:00.000-05:00", "updated": "2020-03-01T08:00:09.076-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Leslie Craven", "source": "Kindred Cocktails", "year": 2015 }, "categories": [ "cynar", "sherry", "sloe gin", "swedish punsch" ], "ingredients": [ "1 oz Sloe Gin (Averell Damson)", "1 oz Fino or Manzanilla Sherry (Lustau Fino)", "3/4 oz Swedish Punsch (Kronan)", "1/4 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 oz Sloe Gin (Averell Damson)\n1 oz Fino or Manzanilla Sherry (Lustau Fino)\n3/4 oz Swedish Punsch (Kronan)\n1/4 oz Cynar\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Sundays ago, I spotted a curious drink on\nKindred Cocktails\ncalled the Sloe Loris by Leslie Craven, a home bartender in New Zealand. This circa 2015 tribute to the arboreal primate utilized the sloe gin-Swedish punsch combination that worked well in the 1930s\nMabel Berra\nand the 2011\nTicket to Paradise\n. Moreover, it had the excellent duo of sloe gin and Cynar chosen by Phil Ward in the\nLipspin\nand myself in\nPerverted by Language\n.\nThe Sloe Loris climbed to the nose with berry and rum funk aromas. Next, cherry, caramel, and crispness from the sherry summed up the sip, and the swallow delivered berry, rum, and bitter herbal flavors with a tea tannin finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGfGUTWi84SfXtyn9jxQTTDB7X8pYZ5btMnEEHOcXIwTW_qbpcaQM-g478uBo5d8_llD4L08FmdRpu8whP-k7QR1RVo9GIrINTPRjsCs-uUhZArPlcV58GxLWZiy5PrDMELDc2FchoKpo/s320/sloeloris5228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGfGUTWi84SfXtyn9jxQTTDB7X8pYZ5btMnEEHOcXIwTW_qbpcaQM-g478uBo5d8_llD4L08FmdRpu8whP-k7QR1RVo9GIrINTPRjsCs-uUhZArPlcV58GxLWZiy5PrDMELDc2FchoKpo/s800/sloeloris5228.jpg", "comment_count": 0 }, { "title": "psycho killer", "url": "https://cocktailvirgin.blogspot.com/2020/03/psycho-killer.html", "published": "2020-03-02T08:00:00.000-05:00", "updated": "2020-03-02T08:00:12.776-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "The Dead Rabbit: Mixology & Mayhem", "year": null }, "categories": [ "absinthe", "campari", "creme de banane", "creme de cacao", "whiskey" ], "ingredients": [ "2 oz Redbreast 12 Year Irish Whiskey (Teeling Small Batch)", "3/4 oz Campari", "1/2 oz Giffard Banane du Bresil", "1/2 oz White Crème de Cacao (Bols)", "2 dash Absinthe (1/16 oz Kübler)" ], "instructions": "Stir with ice and strain into a Nick & Nora glass (cocktail coupe).", "body_text": "2 oz Redbreast 12 Year Irish Whiskey (Teeling Small Batch)\n3/4 oz Campari\n1/2 oz Giffard Banane du Bresil\n1/2 oz White Crème de Cacao (Bols)\n2 dash Absinthe (1/16 oz Kübler)\nStir with ice and strain into a Nick & Nora glass (cocktail coupe).\nTwo Mondays ago, I was perusing my new purchase of\nThe Dead Rabbit: Mixology & Mayhem\nbook, and I spotted the Psycho Killer. The recipe was created by Jillian Vose as her Irish whiskey variation on a Boulevardier. Once prepared, the Psycho Killer attacked with a chocolate, anise, and orange aroma. Next, sweet banana on the sip leapt into Irish whiskey notes and banana melding into bitter orange on the swallow with a chocolate and anise finish. As the drink warmed up, the balance got a bit sweet for my palate, so perhaps serving it on the rocks to cut the sugar over time and to keep things cold might help.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJKpcJU5ubHtKsK4g2_yJFIxfoHXO1b6R8V5rkXR20NCTcGEyq3hVK-cdvSkSmFP-_RGCsxmKU-j4GNN3YN9TUSNUTuLdjz2tGIUQVF9o7ajUcbHBWto5X-3vpjfIMtPI3lQRnmOK-g5b/s320/psychokiller5231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJKpcJU5ubHtKsK4g2_yJFIxfoHXO1b6R8V5rkXR20NCTcGEyq3hVK-cdvSkSmFP-_RGCsxmKU-j4GNN3YN9TUSNUTuLdjz2tGIUQVF9o7ajUcbHBWto5X-3vpjfIMtPI3lQRnmOK-g5b/s800/psychokiller5231.jpg", "comment_count": 0 }, { "title": "cuban prince", "url": "https://cocktailvirgin.blogspot.com/2020/03/cuban-prince.html", "published": "2020-03-03T08:00:00.000-05:00", "updated": "2020-03-03T08:00:11.369-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Old Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "bitters (orange)", "creme de menthe", "rum (white)", "vermouth (dry)" ], "ingredients": [ "2 oz White Rum (Privateer Silver)", "1 oz Noilly Prat Dry Vermouth", "1/3 oz Tempus Fugit Crème de Menthe", "1 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass (cocktail coupe), and garnish with a lemon twist.", "body_text": "2 oz White Rum (Privateer Silver)\n1 oz Noilly Prat Dry Vermouth\n1/3 oz Tempus Fugit Crème de Menthe\n1 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass (cocktail coupe), and garnish with a lemon twist.\nTwo Tuesdays ago, I reached for Frank Caiafa's 2016\nThe Old Waldorf Astoria Bar Book\nand spotted the recipe for the Prince Henry. That gin drink was a tribute to Germany's Prince Henry who stayed at the Waldorf Astoria Hotel in 1902; however, I was drawn to the rum riff that followed that recipe called the Cuban Prince. The drink reminded me of the\nGeorgetown Club Cocktail\n, but instead of falernum, the Cuban Prince called for crème de menthe and orange bitters.\nThe Cuban Prince evoked a lemon, white rum, and mint nose. Next, an off-dry white wine sip conjured a rum, minty, and herbal swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja49upmUP-yxZvsZjApA8TYUdIPakJlHR5RuSIKKWgq5BB5AdUvB_bbGWXqO8OSDJK-J6inkizrx-mrBVvmEiB5LIYykHnuWCO2PbZwEKBGt9KoUNSCpXbUMBHgeTvsL1YDguHtqM91cv0/s320/cubanprince5237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja49upmUP-yxZvsZjApA8TYUdIPakJlHR5RuSIKKWgq5BB5AdUvB_bbGWXqO8OSDJK-J6inkizrx-mrBVvmEiB5LIYykHnuWCO2PbZwEKBGt9KoUNSCpXbUMBHgeTvsL1YDguHtqM91cv0/s800/cubanprince5237.jpg", "comment_count": 0 }, { "title": "the elephant in the room", "url": "https://cocktailvirgin.blogspot.com/2020/03/the-elephant-in-room.html", "published": "2020-03-04T08:00:00.000-05:00", "updated": "2020-03-04T08:00:02.129-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "aperol", "bitters (mole)", "cynar", "maraschino", "rum", "scotch" ], "ingredients": [ "3/4 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Smith & Cross Rum", "3/4 oz Aperol", "1/2 oz Cynar", "1/4 oz Maraschino (Luxardo)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "3/4 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Smith & Cross Rum\n3/4 oz Aperol\n1/2 oz Cynar\n1/4 oz Maraschino (Luxardo)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesday ago, I had some ideas about a stirred drink that I wanted to try. While I was influenced by the\nKnife to a Gun Fight\nwhen I was considering a Sfumato/Zucca direction, I ended up latching on to its Aperol. With that, I made a hybrid of the\nProspect Park\n, one of my favorite Manhattan riffs created in Boston, with the\nNegroni that Wasn't\nthat I had earlier in the week. Between the political debates being that night as well as the Smith & Cross in the mix, I dubbed this one the Elephant in the Room.\nThe Elephant in the Room stomped in with an orange and smoky aroma. Next, orange notes with a hint of cherry on the sip trumpeted in smoke, funk, char, and bitter cherry flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguLzNCZjKwn49G_K31UE3tPqhOnr3_WriAsJZzLrBZwM67tFIh-wERFlKBkVxgKyPLWaJZEbfPwBtJx3Jc0gsOEEIzSU9Nml-O_b4liAUBPvRqAhkeHvpL5UsTiZOlIj1VClWI-Gy26JF/s320/elephantintheroom5240.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguLzNCZjKwn49G_K31UE3tPqhOnr3_WriAsJZzLrBZwM67tFIh-wERFlKBkVxgKyPLWaJZEbfPwBtJx3Jc0gsOEEIzSU9Nml-O_b4liAUBPvRqAhkeHvpL5UsTiZOlIj1VClWI-Gy26JF/s800/elephantintheroom5240.jpg", "comment_count": 0 }, { "title": "union league club special", "url": "https://cocktailvirgin.blogspot.com/2020/03/union-league-club-special.html", "published": "2020-03-05T08:00:00.000-05:00", "updated": "2020-03-05T08:00:03.999-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Union League Club", "year": null }, "categories": [ "curacao", "lemon juice", "orange juice", "rum", "sugar", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye or Bourbon (Old Overholt Rye)", "1/2 oz Jamaican Rum (1/4 oz Coruba + 1/4 oz Smith & Cross)", "1/2 oz Curaçao (Pierre Ferrand)", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "1/2 tsp Sugar" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1 1/2 oz Rye or Bourbon (Old Overholt Rye)\n1/2 oz Jamaican Rum (1/4 oz Coruba + 1/4 oz Smith & Cross)\n1/2 oz Curaçao (Pierre Ferrand)\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n1/2 tsp Sugar\nShake with ice and strain into a cocktail glass; I added an orange twist.\nThursday two weeks ago, I reached for my 1962 edition of Ted Saucier's 1954\nBottoms Up\nbook and discovered the Union League Club special; the recipe was created at that Manhattan club that is still open on 37th and Park. Overall, the feel reminded me of Harry Johnson's\nFedora\nminus the brandy but with the inclusion of orange juice akin to a\nWard 8\n. Once prepared, the Union League Club Special met the nose with an orange and rum funk aroma. Next, lemon and orange notes mingled on the sip, and the swallow showcased rye flavors along with rum funk melding into orange peel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9VLB2LtYcV7ogUaMnvBwW7JRjlx61_mtVhncKvp-LhijcuteI2sxQNdxsqQnu5EY1kiIhT2YmsQoEVx2489iQ8PMTkthdNU4asmJZHnuUZL5kTVx-mnP_HdqRuJo7hy6OShS9LJ4z2Fm/s320/unionleagueclub5242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9VLB2LtYcV7ogUaMnvBwW7JRjlx61_mtVhncKvp-LhijcuteI2sxQNdxsqQnu5EY1kiIhT2YmsQoEVx2489iQ8PMTkthdNU4asmJZHnuUZL5kTVx-mnP_HdqRuJo7hy6OShS9LJ4z2Fm/s800/unionleagueclub5242.jpg", "comment_count": 0 }, { "title": "martin casa", "url": "https://cocktailvirgin.blogspot.com/2020/03/martin-casa.html", "published": "2020-03-06T08:00:00.000-05:00", "updated": "2020-03-06T08:00:08.351-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Martin", "year": null }, "categories": [ "apricot liqueur", "cointreau", "lime juice", "rum" ], "ingredients": [ "2 oz Jamaican Rum (1 oz Appleton Signature + 1 oz Smith & Cross)", "1/2 oz Cointreau", "1/2 oz Apricot Brandy (Rothman & Winter)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Jamaican Rum (1 oz Appleton Signature + 1 oz Smith & Cross)\n1/2 oz Cointreau\n1/2 oz Apricot Brandy (Rothman & Winter)\nJuice 1/2 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nAnother drink that I had spotted the night before in Ted Saucier's\nBottoms Up\nwas the Martin Casa created at the Café Martin in Montreal. The recipe was essentially the Jamaican rum version of the obscure Cuban drink the\nPeriodista\nwith white rum from the 1948\nEl Arte de Cantinera\n. I had previously skipped over this recipe for it was too close to the dark rum way that Boston adopted the Periodista and spread across town starting in the late 1990s. However, with the addition of some Jamaican rum funk, I was pretty sure that the drink could be elevated over the dark rums selected in town such as Gosling's.\nThe Martin Casa met the senses with a rum funk and apricot bouquet. Next, lime and orange notes on the sip slid into funky rum and orange-apricot flavors that came across in a passion fruit sort of way. Here, the rum funk elevated the drink in a similar way to Todd Maul's cachaça-based\nPeriodista\nat Clio.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XNPY5hZaVg2BcUMlXzFAl7Y5qboBN7bK4nuuRHMHe3fOvw6tduvIvjyv0v1rh6ywNaT3ciAETGNXc0SeAa28PZUGVjdYZy_Jih_tZrCAVyHhB3Fty5kXmSGr43f5TiPUomKE0OX2G9i_/s320/martincasa5246.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XNPY5hZaVg2BcUMlXzFAl7Y5qboBN7bK4nuuRHMHe3fOvw6tduvIvjyv0v1rh6ywNaT3ciAETGNXc0SeAa28PZUGVjdYZy_Jih_tZrCAVyHhB3Fty5kXmSGr43f5TiPUomKE0OX2G9i_/s800/martincasa5246.jpg", "comment_count": 0 }, { "title": "jinx", "url": "https://cocktailvirgin.blogspot.com/2020/03/jinx.html", "published": "2020-03-07T08:00:00.000-05:00", "updated": "2020-03-07T08:00:05.444-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "W.E. Edwards", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "applejack", "bitters (Angostura)", "calvados", "gin" ], "ingredients": [ "1/3 Gordon's Gin (1 oz Beefeater)", "1/3 Calvados or Applejack Brandy (1 oz Laird's Bonded)", "1/3 Passion Fruit Juice (1 oz Passion Fruit Nectar)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/3 Gordon's Gin (1 oz Beefeater)\n1/3 Calvados or Applejack Brandy (1 oz Laird's Bonded)\n1/3 Passion Fruit Juice (1 oz Passion Fruit Nectar)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I ventured into the 1937\nCafé Royal Cocktail Book\nand spotted the Jinx. This recipe crafted by W.E. Edwards shared some similarity to the\nAvenue\nfrom that book but with gin and Angostura Bitters here instead of Bourbon, grenadine, and orange blossom water. Once prepared, the Jinx greeted the nose with apple and tropical aromas. Next, a dry melon and peach sip led into gin, apple, passion fruit, and clove notes on the swallow. Overall, the combination of apple brandy and passion fruit made for a delightful synergy of flavors. Depending on the sweetness of your particular passion fruit nectar, a barspoon of simple syrup may help the balance a touch, and I recommend staying on the lighter side of a bitters dash for the Angostura can easily overpower the delicate flavors here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40UusCtnkNHUibK07TMY_UZ7WbQbXRTsJHPB0NVVwmwsAdCB3QAP4eYsq2rbOqdKJDXkrosXmdqifIYb2XZU4RHB0jcRGWMd6hYWUjbEyALMpKGACKfyTVPP435joEuhdw2vHwKbfy3B3/s320/jinx5247.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40UusCtnkNHUibK07TMY_UZ7WbQbXRTsJHPB0NVVwmwsAdCB3QAP4eYsq2rbOqdKJDXkrosXmdqifIYb2XZU4RHB0jcRGWMd6hYWUjbEyALMpKGACKfyTVPP435joEuhdw2vHwKbfy3B3/s800/jinx5247.jpg", "comment_count": 0 }, { "title": "[battle annie]", "url": "https://cocktailvirgin.blogspot.com/2020/03/battle-annie.html", "published": "2020-03-08T08:00:00.000-04:00", "updated": "2020-03-08T08:00:04.202-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Fabio Steven Gonzalez", "source": "Park Hyatt Hotel", "year": null }, "categories": [ "#other", "amaro", "bitters (Angostura)", "mezcal", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1/2 oz Banhez Mezcal", "3/4 oz Amaro Montenegro", "1/4 oz Cinnamon Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1/2 oz Banhez Mezcal\n3/4 oz Amaro Montenegro\n1/4 oz Cinnamon Syrup\n2 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I traveled to New York City for the Angel's Envy Whiskey Guardian northeast team gathering. After our first round of meetings, a few of us went off to the Park Hyatt Hotel where we found a seat in front of Fabio Steven Gonzalez who the head Whiskey Guardian referred to as \"The Professor.\" There, I requested a stirred drink from Steven using our whiskey, and when I saw him grab the mezcal bottle second, I knew I was in for a treat; the combination of American whiskey and mezcal is one that has worked well in recipes like the\nDevil's Soul\n,\nSforzando\n, and\nRacketeer\n. Here, Montenegro, cinnamon, and bitters rounded out this drink that Steven did not have a name for. Therefore, I later dubbed this the Battle Annie due to the hotel's proximity to the old gangland Hell's Kitchen neighborhood in Manhattan. Battle Annie was Annie Walsh, a member of the notorious Gopher Gang during the late 19th century who the press described as \"the Queen of Hell's Kitchen\" and \"the most feared brick hurler of her time.\" The large cube of ice in the drink seemed to align with the brick theme; however, the only throwing was throwing this drink back.\nThe Battle Annie tossed an orange and citrus-laden aroma in the direction of my nose. Next, a sip full of mandarine and other citrus notes led into whiskey and smoke flavors on the swallow with a cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7KDuWusqlDA-UDqqugNfcFqDmUZ_YnOvHzLanSHl59fwup5oLq1IyO4YFPSh5zoW0dfYeTEXnGEU3IEyV6MDxLfXABvbqXNiNiOF4Z5jyF0DsAAztTtiPbbqNchtgbapI22aXaA1ov-K/s320/battleannie5251.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7KDuWusqlDA-UDqqugNfcFqDmUZ_YnOvHzLanSHl59fwup5oLq1IyO4YFPSh5zoW0dfYeTEXnGEU3IEyV6MDxLfXABvbqXNiNiOF4Z5jyF0DsAAztTtiPbbqNchtgbapI22aXaA1ov-K/s800/battleannie5251.jpg", "comment_count": 1 }, { "title": "3am on saint mark's place", "url": "https://cocktailvirgin.blogspot.com/2020/03/3am-on-saint-marks-place.html", "published": "2020-03-09T08:00:00.000-04:00", "updated": "2020-03-09T08:00:04.609-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Talia", "source": "Holiday Cocktail Lounge", "year": null }, "categories": [ "#other", "bitters (mole)", "maple syrup", "mezcal", "rum" ], "ingredients": [ "1 oz Don Q Añejo Rum", "1 oz Ilegal Mezcal", "1/4 oz Maple Syrup", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 oz Don Q Añejo Rum\n1 oz Ilegal Mezcal\n1/4 oz Maple Syrup\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nMy adventures on Monday two weeks ago found me with a small window of time between my midday activities and an early evening seminar on sustainability at Pouring Ribbons in the East Village. Therefore, I headed down to the Village and began with a pair of beers at McSorley's (they will not sell odd numbers of beers and only have two offerings: dark and light lager). McSorley's has been open since 1843 with lots of history on the walls, ceilings, and lamp fixtures, and it was where my dad used to go when he attended Cooper Union in the early 1960s. With the other half of my spare time, I made my way over to the Holiday Cocktail Lounge on St. Mark's Place. There, I asked bartender Talia for the 3am on Saint Mark's Place that was subtitled, \"AKA what to do when the animals escape the zoo. You have to get them back in the cage, it was your fault, and you left the damn thing open. Realistically, you have 2 options: chase them all, or entice with treats. As a helpful hint, we always prefer treats!\"\nThe 3am on Saint Mark's Place greeted the senses with orange oil and a hint of smoke. Next, maple and caramel swirled on the sip, and the swallow shared rum, smoky vegetal, and chocolate flavors. Overall, a rather solid Old Fashioned riff.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyV7gnv1Bs_RcYu9jCNhrXyySqQHNTuRcXNEaNp5Ycq3U9fKQEK2lO0EltQbU94BayK3JRk6hW7iLueTcpnB5CrmmD3fENSYz83b4fPOqLyGDdrGkmVTfiJXrStTlUgd0lGJjQI5yW9FrT/s320/3amstmarksplace5253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyV7gnv1Bs_RcYu9jCNhrXyySqQHNTuRcXNEaNp5Ycq3U9fKQEK2lO0EltQbU94BayK3JRk6hW7iLueTcpnB5CrmmD3fENSYz83b4fPOqLyGDdrGkmVTfiJXrStTlUgd0lGJjQI5yW9FrT/s800/3amstmarksplace5253.jpg", "comment_count": 0 }, { "title": "the bedford nest", "url": "https://cocktailvirgin.blogspot.com/2020/03/the-bedford-nest.html", "published": "2020-03-10T08:00:00.000-04:00", "updated": "2020-03-10T08:00:03.727-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "benedictine", "bitters (Peychaud's)", "rum", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Old Grand Dad Bonded)", "3/4 oz Aged Rum (Barbancourt 8 Year)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Benedictine", "1/4 oz Apricot Liqueur (Rothman & Winter)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "3/4 oz Bourbon (Old Grand Dad Bonded)\n3/4 oz Aged Rum (Barbancourt 8 Year)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Benedictine\n1/4 oz Apricot Liqueur (Rothman & Winter)\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nThe night that I returned home from my New York City trip, I wanted a cocktail but did not have the energy to search through a few books until I found one that fit my mood and that I had not made before. Therefore, I began scheming and made a hybrid of a\nBrooklyn\n,\nCreole\n, and\n1919\n. My time in New York City brought me to places that looked like speakeasies or were actually illegal drinking dens during Prohibition; indeed, my final moments before leaving to the train station were spent in a bar room up service stairs through an unmarked doorway. Taking the Brooklyn aspect from my first recipe idea direction, I dubbed this one the Bedford Nest after one of that borough's most infamous speakeasies during the 1920s.\nThe Bedford Nest snuck in with an orange, Bourbon, and apricot nose. Next, hints of caramel and orchard fruit plotted on the sip, and the swallow gave out whiskey, rum, herbal, and apricot flavors on the swallow with a cherry and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAhaSEENBv2BaMyWHIW4-hqKzWdvKQr1gu82XhamnRBT8kn7cpdRAZSUyeVXnTcaxRpxoqyQ7OcEJteuhUBH8qXPUbCWVkzBA2JdB1HOxxuD7QBP6ogNpKwUOtm0Lgn7NpozGXGe1qEep/s320/bedfordnest5255.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAhaSEENBv2BaMyWHIW4-hqKzWdvKQr1gu82XhamnRBT8kn7cpdRAZSUyeVXnTcaxRpxoqyQ7OcEJteuhUBH8qXPUbCWVkzBA2JdB1HOxxuD7QBP6ogNpKwUOtm0Lgn7NpozGXGe1qEep/s800/bedfordnest5255.jpg", "comment_count": 0 }, { "title": "chimp in orbit", "url": "https://cocktailvirgin.blogspot.com/2020/03/chimp-in-orbit.html", "published": "2020-03-11T08:00:00.000-04:00", "updated": "2020-03-11T08:00:03.704-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Beachbum Berry's 10th Anniversary Sippin' Safari", "year": null }, "categories": [ "creme de cacao", "curacao", "grenadine", "lemon juice", "orange juice", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gold Puerto Rican Rum (Flor de Caña Añejo Oro)", "1 oz Sweet Vermouth", "1/2 oz Curaçao (Pierre Ferrand)", "1/2 oz Crème de Cacao (Tempus Fugit)", "3 oz Lemon Juice", "3 oz Orange Juice", "1/2 oz Grenadine" ], "instructions": "Whip shake with crushed ice, pour into a bamboo Tiki mug, and fill with crushed ice. Garnish with a lime shell (lemon shell) with overproof rum (El Dorado 151) and ignite.", "body_text": "1 1/2 oz Gold Puerto Rican Rum (Flor de Caña Añejo Oro)\n1 oz Sweet Vermouth\n1/2 oz Curaçao (Pierre Ferrand)\n1/2 oz Crème de Cacao (Tempus Fugit)\n3 oz Lemon Juice\n3 oz Orange Juice\n1/2 oz Grenadine\nWhip shake with crushed ice, pour into a bamboo Tiki mug, and fill with crushed ice. Garnish with a lime shell (lemon shell) with overproof rum (El Dorado 151) and ignite.\nTwo Wednesdays, I was in a tropical mood, so I turned to the\nTiki Triangle\nbook that I had just finished on my train ride back from New York City. I was lured in by the Chimp in Orbit recipe that had been sourced from Beachbum Berry's\n10th Anniversary Sippin' Safari\n, for it reminded me of a\nFloridita\nfrom Cuba given the sweet vermouth, crème de cacao, grenadine, and lime, as well as Trader Vic's\nTortuga\nwhich also included the curaçao and orange juice to that combination. The drink was originally created in the 1960s and named after the 1961 chimp named Ham that went into outer space during NASA's Project Mercury.\nThe Chimp in Orbit launched to the nose with an orange and chocolate bouquet. Next, lemon, orange, and grape on the sip transitioned to rum, chocolate, and orange peel notes on the swallow. Overall, it was much more juice- and less rum-driven than the Tortuga.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklmXTlTshpvfSSYdc8BGJUR6FjCW0cp1PmgBK_KNFMMbRNLXXIPYrYv5lm8Ih3MYw9ykEvddOOeL5tIJS4qypl4zQl7zA_Syn2Yq-It_363ZRSsbucklaVN8jkkYVH4xex67kr4xPp96a/s320/chimpinorbit5256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklmXTlTshpvfSSYdc8BGJUR6FjCW0cp1PmgBK_KNFMMbRNLXXIPYrYv5lm8Ih3MYw9ykEvddOOeL5tIJS4qypl4zQl7zA_Syn2Yq-It_363ZRSsbucklaVN8jkkYVH4xex67kr4xPp96a/s800/chimpinorbit5256.jpg", "comment_count": 0 }, { "title": "memphis", "url": "https://cocktailvirgin.blogspot.com/2020/03/memphis.html", "published": "2020-03-12T08:00:00.000-04:00", "updated": "2020-03-12T08:00:05.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "amer picon", "creme de menthe", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye (1 1/2 oz Old Overholt)", "1/3 Italian Vermouth (3/4 oz Cocchi Sweet)", "1 dash Crème de Menthe (1/4 oz Tempus Fugit)", "1 dash Picon Bitters (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye (1 1/2 oz Old Overholt)\n1/3 Italian Vermouth (3/4 oz Cocchi Sweet)\n1 dash Crème de Menthe (1/4 oz Tempus Fugit)\n1 dash Picon Bitters (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago, I selected\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Memphis in the American whiskey section. The Memphis appeared like a Liberal with the rye, vermouth, and Picon combination but with an added element of crème de menthe. Once prepared, the liqueurs' mint and orange aromas greeted the senses. Next, malt and grape on the sip led into rye, mint, and bitter orange on the swallow. Overall, perhaps a bit more Picon and less menthe would have made for a more enjoyable tipple for me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxGgGnYJxub0RFoapFCKDVChsAiRebMZJ89VJSMUh1jZIGvjmzuhaYagl7yE_fRLDydQUMBBYwBN3FDXp0OezDbKI4JQSvIviwr_GwivKcKeXaJVBLB0_IKqKUBQPwlCBwXc97xnlvyV_/s320/memphis5261.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxGgGnYJxub0RFoapFCKDVChsAiRebMZJ89VJSMUh1jZIGvjmzuhaYagl7yE_fRLDydQUMBBYwBN3FDXp0OezDbKI4JQSvIviwr_GwivKcKeXaJVBLB0_IKqKUBQPwlCBwXc97xnlvyV_/s800/memphis5261.jpg", "comment_count": 0 }, { "title": "the pinball racket", "url": "https://cocktailvirgin.blogspot.com/2020/03/the-pinball-racket.html", "published": "2020-03-13T08:00:00.000-04:00", "updated": "2020-06-01T19:42:34.406-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": 2020 }, "categories": [ "*original", "bitters (mole)", "campari", "cynar", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Campari", "1/2 oz Cynar", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry. Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Campari\n1/2 oz Cynar\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Fridays ago, I was inspired by the rye-mezcal drink that I had in New York City as well as others like the\nRacketeer\n. I began tinkering, and after a few iterations over the course of two nights, I picked my favorite (see the first version below). The combination might still need a little work, but it was rather drinkable. For a name, I was inspired by the Racketeer which reminded me of something I found in my town's library's historic room: a folder on the Pinball Racket. This Winter Hill Gang ploy was to go into establishments and strong-arm offer to put a cigarette, candy, jukebox, or pinball machine in; moreover, they told the store and restaurant owners not to worry about its upkeep or finances. I learned a lot more about organized crime than I did about my intended goal, namely the rum distillery that existed in Somerville, MA, up until Prohibition.\nThe Pinball Racket donated a bitter orange, smoke, and caramel aroma to the nose. Next, malt and caramel on the sip slid into rye, smoke, vegetal notes, and bitter orange flavors on the swallow with a chocolate finish.\nThe Pinball Racket\n(Version 1)\n• 1 1/2 oz Rye Whiskey\n• 1/2 oz Mezcal\n• 3/4 oz Campari\n• 1/4 oz Maraschino Liqueur\n• 2 dash Mole Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nPost note 6/1/20:\nA few people wrote down the first iteration of this recipe before I changed it on\nInstagram\na day later, and they rather enjoy it. So I figured that I would include my first experiment. I am much happier with the second or Cynar version of the Pinball Racket though, but your mileage may vary.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsr6wuct42iJMDPCNmgSOZmUVMp6f9lFK-fZRV1zSyDgMZiaycntFUyk-n6gxyJZ9Z74AGTcwszZECFIls2_yu_w-TywqXdekTii_0aepCWccwWZ0FFjXJqw1tyBmdYpn1zif6y9PoEZDZ/s320/pinballracket5264.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsr6wuct42iJMDPCNmgSOZmUVMp6f9lFK-fZRV1zSyDgMZiaycntFUyk-n6gxyJZ9Z74AGTcwszZECFIls2_yu_w-TywqXdekTii_0aepCWccwWZ0FFjXJqw1tyBmdYpn1zif6y9PoEZDZ/s800/pinballracket5264.jpg", "comment_count": 0 }, { "title": "daiquiri special", "url": "https://cocktailvirgin.blogspot.com/2020/03/daiquiri-special.html", "published": "2020-03-14T08:00:00.000-04:00", "updated": "2020-03-14T08:00:19.719-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "gin", "grenadine", "lime juice", "rum" ], "ingredients": [ "2/3 Daiquiri Rum (1 1/2 oz Santa Teresa Claro)", "1/3 Gin (3/4 oz Barr Hill)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Daiquiri Rum (1 1/2 oz Santa Teresa Claro)\n1/3 Gin (3/4 oz Barr Hill)\nJuice 1/2 Lime (1/2 oz)\n1 tsp Grenadine (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I ventured into the 1937\nCafé Royal Cocktail Book\nand spotted the Daiquiri Special. The recipe was akin to a Bacardi Cocktail with the addition of gin and no specification as to the rum brand. For the rum, I reached for the new addition to the collection of Santa Teresa Claro that I purchased on sale a few days before, and for a complementary gin, I figured that Barr Hill's juniper and honey notes would work rather well. Once prepared, the Daiquiri Special met the nose with a lime, honey, and pine bouquet. Next, lime and berry notes on the sip gave way to rum, juniper, and pomegranate flavors on the swallow. Overall, this was a simple yet pleasing Daiquiri variation given my spirit choices.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yMB4LIvuCPzdP0BiS4zOPeJVAa4E5bOKpvBftf_PP658RQW3UcaTtZg2LrbtcfCG51INTUsR0BqmO_3XR2IZi2JNqvDG5xeDTzecuEEWAXGUW_JSMC1bqWWdDsYz1etxflXMkTcekG-1/s320/daiquirispecial5265.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yMB4LIvuCPzdP0BiS4zOPeJVAa4E5bOKpvBftf_PP658RQW3UcaTtZg2LrbtcfCG51INTUsR0BqmO_3XR2IZi2JNqvDG5xeDTzecuEEWAXGUW_JSMC1bqWWdDsYz1etxflXMkTcekG-1/s800/daiquirispecial5265.jpg", "comment_count": 1 }, { "title": "whip", "url": "https://cocktailvirgin.blogspot.com/2020/03/whip.html", "published": "2020-03-15T08:00:00.000-04:00", "updated": "2020-03-15T08:00:10.750-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "absinthe", "brandy", "curacao", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 Brandy (1 1/2 oz Camus VS Cognac)", "1/4 Italian Vermouth (3/4 oz Cocchi Sweet Vermouth)", "1/4 French Vermouth (3/4 oz Noilly Prat Dry)", "3 dash Curaçao (1/4 oz Pierre Ferrand)", "1 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 Brandy (1 1/2 oz Camus VS Cognac)\n1/4 Italian Vermouth (3/4 oz Cocchi Sweet Vermouth)\n1/4 French Vermouth (3/4 oz Noilly Prat Dry)\n3 dash Curaçao (1/4 oz Pierre Ferrand)\n1 dash Absinthe (1/2 bsp Kübler)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Sundays ago, I selected the 1930\nSavoy Cocktail Book\nto stick with the weekend's 1930s drink theme. There, I opted for the Whip which was reminiscent of the\nMetropole\n,\nSacre Bleu\n, and\nEye Opener\n. Once prepared, the Whip met the nose with a Cognac aroma plus orange notes from the curaçao and twist garnish. Next, a grape-driven sip led into a Cognac, herbal, and orange swallow with a lightly anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LWDZLNBpAFMSkhJjPqPDOY_17m0fxwPH_AokoBSo5jjN6RmakbFj-nySBrrRvaDns5uhmKxOHIlmbuMLCnXAmnt9RdD4kJd4G2kMru7SCkBQLQ5HG4aK7GHWJCw8ExnWk9SbvBPjYNGY/s320/whip5267.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LWDZLNBpAFMSkhJjPqPDOY_17m0fxwPH_AokoBSo5jjN6RmakbFj-nySBrrRvaDns5uhmKxOHIlmbuMLCnXAmnt9RdD4kJd4G2kMru7SCkBQLQ5HG4aK7GHWJCw8ExnWk9SbvBPjYNGY/s800/whip5267.jpg", "comment_count": 0 }, { "title": "planet of the apes", "url": "https://cocktailvirgin.blogspot.com/2020/03/planet-of-apes.html", "published": "2020-03-16T08:00:00.000-04:00", "updated": "2020-03-16T08:00:03.542-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Beachbum Berry's Remixed", "year": null }, "categories": [ "creme de banane", "lime juice", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "1/2 oz Amber 151 Proof Rum (Don Q)", "3/4 oz Crème de Banana (Giffard)", "1 oz Orange Juice", "1 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": "Whip shake with crushed ice, pour into a tall glass (Tiki mug), and fill with crushed ice. Garnish with a banana slice-cherry pick and a purple orchid (omit the orchid).", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n1/2 oz Amber 151 Proof Rum (Don Q)\n3/4 oz Crème de Banana (Giffard)\n1 oz Orange Juice\n1 oz Pineapple Juice\n1/2 oz Lime Juice\nWhip shake with crushed ice, pour into a tall glass (Tiki mug), and fill with crushed ice. Garnish with a banana slice-cherry pick and a purple orchid (omit the orchid).\nTwo Mondays ago, Andrea requested a Tiki drink, so I looked to Beachbum Berry's\nRemixed\nfor an answer. There, I spotted the Planet of the Apes that seemed to follow up the Chimp in Orbit from a couple of nights ago quite well, and Berry explained that it \"evolved from a mid-century Caribbean Cooler called the West Indian Punch.\" Once prepared, the Planet of the Apes conjured up banana and cherry aromas from the garnish. Next, lime and orange notes on the sip evolved into funky rum, pineapple, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEItD8srtCUnFN-u5SoRaR3zShCTZ8ieF3UolEnuchyphenhyphenB44qtHKKkzALnqEoTOcT10lYgORX5B-b-ACKYcu4DIMeRLi1T-NNxNwH_EVnEg57jsqdedAYLBkMVWdIxmZld3EkNmLfFqWJcp/s320/planetoftheapes5270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEItD8srtCUnFN-u5SoRaR3zShCTZ8ieF3UolEnuchyphenhyphenB44qtHKKkzALnqEoTOcT10lYgORX5B-b-ACKYcu4DIMeRLi1T-NNxNwH_EVnEg57jsqdedAYLBkMVWdIxmZld3EkNmLfFqWJcp/s800/planetoftheapes5270.jpg", "comment_count": 0 }, { "title": "sel del la mer", "url": "https://cocktailvirgin.blogspot.com/2020/03/sel-del-la-mer.html", "published": "2020-03-17T08:00:00.000-04:00", "updated": "2020-03-17T08:00:00.722-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": 2011 }, "categories": [ "bitters (other)", "chartreuse (green)", "cognac", "maraschino", "sherry" ], "ingredients": [ "1 1/4 oz Cognac (Courvoisier VS)", "1 1/2 oz Manzanilla Sherry (Lustau Fino)", "1/4 oz Green Chartreuse", "1/4 oz Luxardo Maraschino Liqueur", "1 dash Celery Bitters (Housemade)" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Garnish with a pinch of salt.", "body_text": "1 1/4 oz Cognac (Courvoisier VS)\n1 1/2 oz Manzanilla Sherry (Lustau Fino)\n1/4 oz Green Chartreuse\n1/4 oz Luxardo Maraschino Liqueur\n1 dash Celery Bitters (Housemade)\nBuild in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Garnish with a pinch of salt.\nTwo Tuesdays ago, I spotted a Misty Kalkofen sherry recipe on\nKindred Cocktails\nthat she posted herself called the Sel del la Mer with the subtitle, \"Drink and remember your last beach vacation.\" The recipe also appeared in a\nBoston.com\narticle in mid-2011 which would place its creation at the end of her tenure at Drink but before she left to open Brick & Mortar. Indeed, the combination of Cognac, Green Chartreuse, and Maraschino reminded me of the\nBrandy Scaffa\nthat Misty put on the A-to-Z menu at Green Street, and it also made me think of Death & Co.'s\nJulien Sorel\n. In the glass, the Sel de la Mer welcomed the nose with Cognac and crisp sherry aromas. Next, dry white wine on the sip receded into Cognac and nutty-herbal flavors on the swallow with a celery finish. As the salt began to enter into the equation, the swallow's profile smoothed out into a more gentle feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBE3R5nj4mFZjEg4U11NnSEQGqZzs30ItecJ-W_yG-ey9QE3E7Gys9E4HbbjHwcP9V3aIKzzl2DrrOw6QXvX-rLVg1RdOaSkVgZ6_RuqtYqMVbhxz5V6T9TQ1hyphenhyphen1hyFDHq8tmNvpLBCsp/s320/seldelamer5271.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBE3R5nj4mFZjEg4U11NnSEQGqZzs30ItecJ-W_yG-ey9QE3E7Gys9E4HbbjHwcP9V3aIKzzl2DrrOw6QXvX-rLVg1RdOaSkVgZ6_RuqtYqMVbhxz5V6T9TQ1hyphenhyphen1hyFDHq8tmNvpLBCsp/s800/seldelamer5271.jpg", "comment_count": 0 }, { "title": "[lomasney's own]", "url": "https://cocktailvirgin.blogspot.com/2020/03/lomasneys-own.html", "published": "2020-03-18T08:00:00.000-04:00", "updated": "2020-03-18T08:00:08.900-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kat Lamp", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "curacao", "egg white", "grenadine", "lemon juice", "port (ruby)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Angel's Envy Bourbon", "3/4 oz Lemon Juice", "1/4 oz Quinta Infatada Ruby Port", "1/4 oz Grenadine", "1/4 oz Pierre Ferrand Dry Curaçao", "1 Egg White" ], "instructions": "Shake once without ice and once with, strain into a cocktail coupe, and garnish with a spritz of Angostura Bitters and an orange twist.", "body_text": "2 oz Angel's Envy Bourbon\n3/4 oz Lemon Juice\n1/4 oz Quinta Infatada Ruby Port\n1/4 oz Grenadine\n1/4 oz Pierre Ferrand Dry Curaçao\n1 Egg White\nShake once without ice and once with, strain into a cocktail coupe, and garnish with a spritz of Angostura Bitters and an orange twist.\nTwo Wednesdays ago, I ventured down to Backbar where I found a seat in front of bartender Kat Lamp. Given that I now work for Angel's Envy, I began to scheme with her on what drinks she could create. Kat was in the mood for an egg white Sour to try out the bitters mister I donated to the bar, and I wondered if the\nWard 8\nmight make a good skeleton to tinker with. I proposed splitting the grenadine with ruby port to bolster the port finish on the Bourbon, and Kat suggested subbing dry curaçao in place of the original's orange juice. The combination then reminded me of the rye-port egg white Sour called the\nElk's Own\n, so I dubbed this one the Lomasney's Own after the Ward 8 politician Martin Lomasney.\nThe Lomasney's Own proffered an orange, allspice, and clove bouquet to the nose. Next, a creamy lemon, port wine, and berry sip voted in a Bourbon, orange, and pomegranate swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzSXtSBb36VOAspn8zcZeHTXjIRdWrxYXdDP_xfzxWjibln5vPtrAiW98ZzlyQiswsKFATlZlgCJZSEqaxYVLxx_h6Y5Vs9vdWiezzWlN8BgHXQFvtquvfgvnTs0st29TJjxcilZl2Pl0/s320/lomasneysown5277.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzSXtSBb36VOAspn8zcZeHTXjIRdWrxYXdDP_xfzxWjibln5vPtrAiW98ZzlyQiswsKFATlZlgCJZSEqaxYVLxx_h6Y5Vs9vdWiezzWlN8BgHXQFvtquvfgvnTs0st29TJjxcilZl2Pl0/s800/lomasneysown5277.jpg", "comment_count": 0 }, { "title": "giant squid attack", "url": "https://cocktailvirgin.blogspot.com/2020/03/giant-squid-attack.html", "published": "2020-03-19T08:00:00.001-04:00", "updated": "2023-02-14T21:15:48.337-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "cognac", "grapefruit juice", "lime juice", "pimento dram", "rum", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Dark Rum (Plantation Original Dark)", "1 oz Cognac (Camus VS)", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)", "1 dash Angostura Bitters", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated nutmeg.", "body_text": "1 oz Dark Rum (Plantation Original Dark)\n1 oz Cognac (Camus VS)\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)\n1 dash Angostura Bitters\n1 dash Absinthe (20 drop St. George)\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated nutmeg.\nTwo Thursdays, I was inspired by my bottle of Pedro Ximenez sherry to craft a Tiki drink. I decided on the\nJet Pilot\nas a recipe skeleton and utilized the sherry and Don's Spices #2 (vanilla and allspice) for the original's falernum and cinnamon. Moreover, the sherry component gave me the idea to split the base spirit with brandy. Given its inkiness, I named this one the Giant Squid Attack. In the mug, the drink conjured a woody spice and raisin nose. Next, grape, lime, and grapefruit notes swam through the sip, and the swallow grabbed on to the palate with dark rum, Cognac, raisin, allspice, and vanilla flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpi6p7djVdhgZ9i9OYoBWXfvqleS3w4_mzpcwQ0i0rCWfccfLcfJlJtvhQZSOsrWeqSURmWNzKQ7YoCfnCFQD4zyjSghnrd0LWjr3nyn5WE5F7XE1vkTwTJdubcnycMKU95yNK57R4KWEnfvyUV7xq85oU7aZbVhDpeoMmYhOWr3DYqud37UiQOX6RGg/s320/giantsquidattack_450.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpi6p7djVdhgZ9i9OYoBWXfvqleS3w4_mzpcwQ0i0rCWfccfLcfJlJtvhQZSOsrWeqSURmWNzKQ7YoCfnCFQD4zyjSghnrd0LWjr3nyn5WE5F7XE1vkTwTJdubcnycMKU95yNK57R4KWEnfvyUV7xq85oU7aZbVhDpeoMmYhOWr3DYqud37UiQOX6RGg/s800/giantsquidattack_450.jpg", "comment_count": 0 }, { "title": ":: life paths usually aren't straight lines ::", "url": "https://cocktailvirgin.blogspot.com/2020/03/life-paths-usually-arent-straight-lines.html", "published": "2020-03-19T11:34:00.001-04:00", "updated": "2020-03-19T11:34:57.015-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "Submitted to the USBG National blog, but published here first due to the timely nature of things.\nI remember one summer in between semesters at college, I returned home and began to look for work. I had sent out a handful of letters during spring break to apply to jobs in my field, but all of those fell through. My mom sat down with me to look at the help wanted section of the newspaper, and when she spotted an ad for a bartender position, she told me that I ought to apply. She explained that it was a good skill to have and a role that is always needed. The job was at a place called Helwig's in Milford, Connecticut, and I am surprised that my ever cautious mom would suggest that I apply there. I recall when my brother and I wanted to see a band at the Anthrax Club in Norwalk, my mom called that city's police's youth bureau to see what sort of place it was. Of course, they had nothing good to say and we were forbidden to attend the Dag Nasty show. When I argued that I did not know a thing about bartending, my mom explained that it was easy -- a Screwdriver was vodka and orange juice, a Rum & Coke was as simple as it sounded along with a Gin & Tonic. That is where she trailed off with her drink knowledge. I did go and apply in person, and the Helwig's daytime staff was rather kind in helping me fill out the application which was nothing more than a blank sheet of paper. Needless to say it was not a successful venture given that I was 19 almost 20, only there for the summer, and rather lacking in experience. Perhaps not lacking completely, for I was able to go back to my old summer job of being a camp counselor. Keeping a pack of kids in line has been a parallel situation to some bar gigs that I have held down.\nWith this current virus pandemic situation, I was reminded of what my mom said; however, the job of a bartender as we know it has gone away in my state of Massachusetts with the closure of all restaurants and bars save for ones doing pickup and delivery menus (which still excludes alcohol here). There is no certainty when the restaurant industry will be allowed to reopen and at what rate there will be enough jobs at the surviving establishments to allow for everyone to return back to work. It will recover and it will get better, but I have a feeling it will be at a much reduced level at first. But just like the rosebush in my front patch that I prune back every Spring, it is overgrowing its spot and attacking our front steps and porch by Fall.\nDuring one bar shift two years ago, I listed off to one of my co-workers all of the random jobs that I have held in my life. Some of these were careers, others side gigs, and some were one-offs. This list included biochemist, wedding and band promo photographer, DJ, cabaret performer in nightclubs, dog walker, inventory taker, babysitter, writer, Tae Kwon Do instructor, airsoft and jiu-jitsu ref, and a host of other gigs and professions. Even my main career path has changed over the decades. I left for college to become a veterinarian, but I ended up getting into biology research and going to grad school for it. I pursued a career in academics, but after my post-doc was not going to score me a professor job (and I did not want to do another 3 year post-doc to try again), I began investigating new options. I considered teaching and started working at my friend's company that did after-school science classes at elementary schools. Eventually, I ended up in biotech which paid the bills but never really had me happy or comfortable about work. A few years later, I began writing about cocktails on an online journal that led into writing for the Cocktail Virgin blog. That went many years until my last biotech job ended with the final day of 2011. After that ended, I began to consider bar jobs somewhat but mostly stuck to applying to find another biotech position. A few months in, a friend's mom suggested that I write a book given all of my work on the blog. Life had some purpose and I set to work figuring out how to make it come about. By September that year, my first book\nDrink & Tell: A Boston Cocktail Book\nwas released, and my life began to change. I soon had offers to give talks at Portland Cocktail Week and Barbara Lynch's Stir class; and then one day, I was asked to do a guest shift at an industry series.\nAfter that amazing experience, I turned to my wife and said “I ought to do this as a career.” She surprised me by replying, “You should.” “But I'll never get to see you.” “Don't worry -- we'll figure it out.” With that, I found someone willing to hire me as a 41 year old bar back, and I worked my way up to bartender in a few months. I knew the mechanics of drink making, but I needed to learn how to work in a restaurant and deal with guests in that setting.\nLast Fall, I was approached to work with a great brand, and I accepted the gig since it matched my love of American whiskey. I was still bartending up until the beginning of February when I decided to leave due to a change in management. For the last two months or so, I have been focusing on the brand work and I was rather enjoying it. Well, up until all of my accounts closed their doors due to this crisis. Actually, I still enjoy it, and my team has been a great source of psychological and emotional support; however, I am without structure in my day. I am working on building back that structure. As I will also figure out how to build back a way to make a living in case this brand gig does not come back soon or at all.\nAs the USBG Boston secretary, I just sent off a missive to my chapter with advice and with things better stated as suggestions at looking at the world. In terms of structure, I wrote, “The more difficult part is the psychological. We're all facing different challenges, so I will cover mine. I'm finding my days without structure and I find myself glued to my phone looking for joy. Facebook, Instagram, the news feed, and the like have kept me connected, but I'm overdoing it in a depressed state as the two books that I started reading are by my side untouched. My first goal is setting up structure. For me, that includes morning writing with coffee. Cooking lunch and dinner from scratch. And finding scheduled social networking events. One that I have done all week is watch USBG-superstar Jonathan Pogash's Facebook Live cocktail segments every day at 1pm and 5pm. I'm not necessarily learning much but it feels good man. The other is Dani & Jackie's Cocktail Hour at 6pm and the nightcap edition at 11pm... One important point that Jackie brought up in the first session that I attended was that our value is not linked to our productivity (which could be nil right now due to our jobs) but linked to our worth.”\nI also added, “A one off Facebook Live that I watched yesterday was by Jason Littrell, ex-Death & Co. and now cocktail consultant and varied other gigs. He focused on how to make a living by figuring out the gig economy to survive. We might have to look to adapt our skill sets to other industries such as by doing social media for other industries. There are plenty of companies out there who value native English speakers and need writers. Start opening up your mind and start looking around.”\nAs Jackie pointed out in one of the first cocktail hours that I sat in on, most of us are bartenders who are used to dealing with difficult situations and not just getting through but thriving. Our value is our skill set to adapt, to survive, to help, and to make others feel good in the process. There are no easy answers other than we are capable of making multiple turns in our job path throughout life. Some of them might be short term but others might be new directions. Embrace the opportunities that you find or that are floated your way.", "images": [], "thumbnail_url": null, "comment_count": 2 }, { "title": "liberal", "url": "https://cocktailvirgin.blogspot.com/2020/03/liberal.html", "published": "2020-03-20T08:00:00.000-04:00", "updated": "2020-03-20T08:00:07.240-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Modern American Drinks", "year": 1895 }, "categories": [ "amer picon", "bitters (orange)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 Whiskey (1 1/2 oz Sazerac Rye)", "1/2 Italian Vermouth (1 1/2 oz Cocchi Sweet)", "3 dash Amer Picon (1/4 oz)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a cherry as a garnish.", "body_text": "1/2 Whiskey (1 1/2 oz Sazerac Rye)\n1/2 Italian Vermouth (1 1/2 oz Cocchi Sweet)\n3 dash Amer Picon (1/4 oz)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass; I added a cherry as a garnish.\nOne of the Amer Picon drinks I have frequently cited in this blog is the Liberal Cocktail, but I cannot link to it since it predates my writing for this blog (while still in my\nLiveJournal\ndays). I made it in Fall 2007 after reading about it in Paul Clarke's\nCocktail Chronicles\n, and the simplicity and elegance of this Manhattan variation still rather shines. I was able to trace back the original to 1895 in George Kappeler's\nModern American Drinks\n; however, that version eschewed the sweet vermouth and was equal parts whiskey and Picon with a dash of syrup. The recipe in A.S. Crockett's 1935\nThe Old Waldorf Astoria Bar Book\nwas one of the earliest that I found that included the sweet vermouth aspect as well as toning down the Picon content.\nThe Liberal met the nose with a dark orange and rye nose. Next, grape and a hint of caramel on the sip opened up to rye and vermouth flavors leading into bitter orange on the swallow with a dry quinine-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrT85lNPFs_Sn9jw5xhnKiE6fLcwUbgOIHiHL9ZmEqE6Ib13gTXpFrjyKWVwPocVf9tlx3gda7X4qyF35AD4dbFZ1_aD7GrQuBWxlTcQnvP1YoDLKrSs1V_Z_RqEp2Zq03yQ0ceBucRUN/s320/liberal5284.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrT85lNPFs_Sn9jw5xhnKiE6fLcwUbgOIHiHL9ZmEqE6Ib13gTXpFrjyKWVwPocVf9tlx3gda7X4qyF35AD4dbFZ1_aD7GrQuBWxlTcQnvP1YoDLKrSs1V_Z_RqEp2Zq03yQ0ceBucRUN/s800/liberal5284.jpg", "comment_count": 0 }, { "title": "louisiana purchase", "url": "https://cocktailvirgin.blogspot.com/2020/03/louisiana-purchase.html", "published": "2020-03-21T08:00:00.000-04:00", "updated": "2020-03-21T08:00:07.004-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "the Griffin", "year": 2009 }, "categories": [ "cognac", "honey", "lemon juice" ], "ingredients": [ "2 oz Cognac (Camus VS)", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a double old fashioned glass with ice (cocktail coupe without ice); I added a lemon twist.", "body_text": "2 oz Cognac (Camus VS)\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup\nShake with ice and strain into a double old fashioned glass with ice (cocktail coupe without ice); I added a lemon twist.\nTwo Saturday nights ago, I ventured into Michael Madrusan and Zara Young's 2017\nA Spot at the Bar\n. In the section that listed the Gold Rush, the modern classic created at Milk & Honey and based off of the Bee's Knees, were two variations: the apple brandy-based\nGolden Delicious\nand the Cognac-based Louisiana Purchase. Since the former riff was delightful when I made it two years ago, I decided to try the latter. I was able to track down a reference that the drink appeared on the 2009 opening \"cocktail hour\" menu at the Griffin that featured \"specialty cocktails brought to you by the talent behind iconic New York cocktail bars, Milk & Honey and Little Branch.\"\nWhile the Louisiana Purchase is usually served on the rocks, I felt that it was not going to last long enough to necessitate that. In the glass, it sold a lemon, Cognac, and honey-floral bouquet to the nose. Next, a lemon sip handed over Cognac and honey on the swallow with a tart lemon and floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtITzxJofYPooqRUTGwqwx-BfI4TTWacCyr6HBsgvD0MgcoJLeJgB1jO8N_LDnPVVCfWYBUgsGIifQFiNKV3ZWQFh7zf2ugCYtQ3Qwn7i1MsObtz9GgzSQKunB3UnsM2n97uhp5eCyEG0Z/s320/louisianapurchase5285.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtITzxJofYPooqRUTGwqwx-BfI4TTWacCyr6HBsgvD0MgcoJLeJgB1jO8N_LDnPVVCfWYBUgsGIifQFiNKV3ZWQFh7zf2ugCYtQ3Qwn7i1MsObtz9GgzSQKunB3UnsM2n97uhp5eCyEG0Z/s800/louisianapurchase5285.jpg", "comment_count": 0 }, { "title": "saxon", "url": "https://cocktailvirgin.blogspot.com/2020/03/saxon.html", "published": "2020-03-22T08:00:00.000-04:00", "updated": "2020-03-22T08:00:07.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Just Cocktails by W.C. Whitfield", "year": 1939 }, "categories": [ "grenadine", "lime juice", "rum" ], "ingredients": [ "1 jigger Jamaican Rum (1 oz Appleton Signature + 1/2 oz Smith & Cross)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1 jigger Jamaican Rum (1 oz Appleton Signature + 1/2 oz Smith & Cross)\nJuice 1/2 Lime (1/2 oz)\n2 dash Grenadine (1/2 oz)\n1 piece Orange Peel (2 1/2 x 1 inch)\nShake with ice and strain into a cocktail glass; I added an orange twist.\nTwo Sundays ago, I reached for my wood-covered 1939\nJust Cocktails\nby W.C. Whitfield. There, I spotted the Saxon that appeared like a Jamaican rum version of a Bacardi Cocktail with the addition of an orange peel in the shake. The orange peel shake was something that frequently showed up in books like Hugo Ensslin's 1916\nRecipes for Mixed Drinks\nsuch as the\nDeshler\nand\nTemptation\n, and it donates a bright orange bitters-like note to drinks. Once prepared, the Saxon greeted the senses with a caramel, rum funk, and orange oil aroma. Next, berry and lime swirled on the sip, and the swallow proffered funky rum and pomegranate flavors with an orange peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqw0TRayUQQyM4o6Qww8K9W98FDmU1cGGds0Bg1KpWTUMsMVa2TYO9ES0WBsEXcEt_c7zNzORfb-uq9CwA_bpK2chyj5IVaNRZo8wj3dIZuuJWKYP30YOTMtxcdDmVo2JufjPXEvHuVUXa/s320/saxon5288.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqw0TRayUQQyM4o6Qww8K9W98FDmU1cGGds0Bg1KpWTUMsMVa2TYO9ES0WBsEXcEt_c7zNzORfb-uq9CwA_bpK2chyj5IVaNRZo8wj3dIZuuJWKYP30YOTMtxcdDmVo2JufjPXEvHuVUXa/s800/saxon5288.jpg", "comment_count": 0 }, { "title": "boilermaker", "url": "https://cocktailvirgin.blogspot.com/2020/03/boilermaker.html", "published": "2020-03-23T08:00:00.000-04:00", "updated": "2020-03-23T08:00:00.379-04:00", "author": "frederic", "post_type": "essay", "venues": [ "silvertone" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#silvertone", "*essay", "beer", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "Two Mondays ago, I hosted a post-Speed Rack charity event at Silvertown in downtown Boston. The idea started when a few of my Angel's Envy crew were in town during the first week of February to observe me giving my first staff trainings and running my first events. Before one of my staff trainings, we were at Silvertone enjoying a round of Angel's Envy Rye while bouncing ideas off of each other for events. When the topic of Speed Rack came up, I mentioned that this spot is where I frequently found myself after working the event as a volunteer every year. One person proposed a fancy cocktail special idea, and I rebutted that this is Silvertone -- we need to drink like they drink here especially when it is busy: a beer and a shot. The idea came to be, and our afterparty raised money per boilermaker drank and raffle ticket sold; in the end, we donated over $200 to the\nEllie Fund\n. After the long day of volunteering, hosting, and imbibing, it was almost 3 am when I got home and I was in no mood to make a cocktail for the blog, so I figured that I would later mull over the idea the boilermaker for a post.\nA boilermaker is essentially a beer and a shot of spirit which is often whiskey. However, the \"beer\" could be a cider or even a wine, and the spirit can be anything from rum to Calvados. In traditional form, each is sipped as desired with the malt's (apple's or grape's) sweetness helping to cut the alcohol's burn. In college, we assumed that the shot was dropped into the glass, but to me, that is more of a Depth Charge than a boilermaker. The origins of the name related to the early-mid 19th century when the workmen who built and maintained boilers for ships, trains, and industry would order these side-by-side combos after a long day of labor. Wondrich even suggests that the idea  but not the name itself dates back to the 17th century in Europe. Noah Rothman in the\nDailyBeast\npointed out the connection of whiskey starting as unhopped beer before distillation, and Wondrich noted that whisk(e)y cultures of Scotland and Ireland frequently drank them together as early as 1605. America might have lagged behind since a lot of our drinking culture was inherited from the British who were not big whiskey drinkers. In the modern day, like the boiler men, bartenders have latched on to the order; after a long shift, they might not have a lot of time until last call to get things done, and ordering this double is a rather non-fussy ordeal for the staff manning that industry bar.\nGiven that the craft cocktail bar movement has encouraged figuring out the best ingredients for a drink down to Audrey Saunders testing out every gin on her shelves to find the optimal recipe, the boilermaker has seen new light in the last decade. Some bars like the Automatic in Cambridge have boilermaker sections on the menu to guide their guests from basic to higher end and synergistic pairings at a wide range of price points. Others have taken it up another notch by making it into a competition; Erick Castro spoke of the \"Big Baller, Shot Caller\" event where bartenders provided judges with their favorite twosomes. Others still keep it on the humbler side. In my first trip to Louisville in 2016, I decided to only drink bonded Bourbons and frequently paired them with a local beer (unless I was in a cocktail bar or brewery taproom of course). My thought was that I would rather spent $13-15 on a whiskey and craft beer than spend that sum on a single whiskey order; since many bonded Bourbons and regional craft beers there do not leave Kentucky, it doubled my exposure to the state's nectars. Moreover, I have found myself ordering boilermakers on random Friday nights off when I decided to go to a friend's busy bar for it did not take much of their time to get both pours in front of me, and I have found it a great choice on slower nights at random bars not known for their cocktails.\nThe Angel's Envy website has a section on Angels and Ales, their name for the pairing. In one post on their blog, they discussed their favorite pairings with their Bourbon finished in port casks. For pilsners and lagers, the clean, crisp aspect brings out vanilla sweetness, port notes, and a caramel finish. For IPAs, there is a lot more variety in the results given the citrus, grassy, and other aspects of the hops; moreover, I have found that certain IPAs like Bell's Two Hearted have a great amber malt backbone that synergizes with the charred oak aging of said whiskey. And finally, they mention porters with their chocolate and coffee notes that bring out honey sweetness and a warm finish from the Bourbon. Those three are only the beginning, for I have found great results in Belgian-style beers like Fat Tire, and classic Americana ones like Anchor Steam due to that amber malt character I mentioned with the Bell's.\nDavid Wondrich has spoken about the problem with beer sizes to match a two ounce or so pour of spirit. He finds that a pint is too large, and many bars will not veer from charging the full price even if they give him half. He also knows himself well enough that if he is given a full pint, he will drink it. Some bars like Lily P's pictured above do half pours for the same volumetric pricing as the full pour; I find it unfortunate when bars gouge the half pour pricing to almost discourage it. Almost every place that I have worked did not have half-sized pricing, but given that most POS systems have an \"open beer\" button, I could get it done with some first or second grade math. Wondrich is also a big proponent of the beer being a draft beer for a boilermaker; however, there are a few beers like Miller High Life that come in 7 ounce pony bottles that are the perfect sized accompaniment to a whiskey dram. Otherwise, the only way to best utilize a twelve or sixteen ounce bottle or can is to ask for two glasses to share with a friend. And at home, I lack a kegerator, so all my pairings are from packaged goods.\nAs I mentioned above, beer and whiskey are not the only options. My favorite boilermaker of 2017 was experienced at the end of Tales of the Cocktail at a small gathering hosted by Haus Alpenz's Jake Parrott. There, I was sipping on a 2006 I Clivi wine called Galea where its citrus, almond, and mineral notes worked rather stunning with a copita of Del Maguey Tobala that Misty Kalkofen brought to the soirée and poured me half way through my glass. I wrote, \"It was magical, and I'm not even a big wine drinker.\" Given that a bar tab for that duo would be in the range of $40, it is not an every day occurrence to pamper myself like that. Magic can be found at half that, and just plain comfort at about a third.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqrI7Qmj45b4x1VSsqnzoNtqIv_KzSaIfe7KmSrd3n2o8Ers-tR4vYim_3OJ6qAX9nzJpHwjgTJ4p5OOtApstFMYs10RvhBsJ9JHHcUj1PlenPejSswBfGeSV0QhuOkMrWL7JaYHRHD3x/s320/boilermaker_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwlZ9kHmjSxxg8T052E3ZMOHx4FG5huCPJ2Jg5FUSQZPTJb_kgiSA0ZPKweJQjAqoHcxA3NxsLdQ2kXTh3Di8HYHdQorv5oC31KueYbgc3nhw7QT4MCYdScxjumm2AlBN7wKy58xyxidZ/s320/boilermaker2_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqrI7Qmj45b4x1VSsqnzoNtqIv_KzSaIfe7KmSrd3n2o8Ers-tR4vYim_3OJ6qAX9nzJpHwjgTJ4p5OOtApstFMYs10RvhBsJ9JHHcUj1PlenPejSswBfGeSV0QhuOkMrWL7JaYHRHD3x/s800/boilermaker_400.jpg", "comment_count": 0 }, { "title": "martinican", "url": "https://cocktailvirgin.blogspot.com/2020/03/martinican.html", "published": "2020-03-24T08:00:00.000-04:00", "updated": "2020-03-24T08:00:11.715-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "amaro", "rum (white)", "vermouth (sweet)" ], "ingredients": [ "1/3 Daiquiri Rum (1 oz Privateer Tres Aromatique)", "2/3 Martini Sweet Vermouth (2 oz Cocchi Sweet Vermouth)", "3 dash Aperitivo Rossi (1 tsp Martini & Rossi Bitter)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/3 Daiquiri Rum (1 oz Privateer Tres Aromatique)\n2/3 Martini Sweet Vermouth (2 oz Cocchi Sweet Vermouth)\n3 dash Aperitivo Rossi (1 tsp Martini & Rossi Bitter)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Tuesdays ago, I reached for the 1937\nCafé Royal Cocktail Book\nwhere I spotted the Martinican. I figured that the Martini & Rossi Bitter that I scored at a Martini vermouth class last Fall might work well here, and the combination sort of reminded me of a less bitter\nRight Hand\n. I was intrigued how the drink was named after the term for a person from Martinique, but it called for a Daiquiri rum (think classic Cuban) instead of a rhum agricole. Once prepared with a slightly funky, overproof local white rum, the Martinican welcomed the nose with an orange, grape, and chocolate bouquet. Next, the vermouth's grape on the sip led into rum, grape, and bitter chocolate on the swallow with a strawberry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw2iUt2od384D0_nPePxXZgwtJcZbSbn7oxJ0bhTj6aG5CMPEQS-cq0j7RsF87NLpbhVPnRRzQMkmjMvxES95-_BA3heppWE6Yc_W1S4wQG4kCGXqgQDzGEGaitQY-XHwXPcVoefI2Uu4/s320/martinican5301.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw2iUt2od384D0_nPePxXZgwtJcZbSbn7oxJ0bhTj6aG5CMPEQS-cq0j7RsF87NLpbhVPnRRzQMkmjMvxES95-_BA3heppWE6Yc_W1S4wQG4kCGXqgQDzGEGaitQY-XHwXPcVoefI2Uu4/s800/martinican5301.jpg", "comment_count": 0 }, { "title": "honey dew", "url": "https://cocktailvirgin.blogspot.com/2020/03/honey-dew.html", "published": "2020-03-25T08:00:00.000-04:00", "updated": "2020-03-25T08:00:11.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Frank Caiafa", "source": "The Old Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "gin", "lemon juice", "lillet", "rum", "simple syrup" ], "ingredients": [ "2 oz Plantation Original Dark Rum", "1/2 oz Perry's Tot Navy Strength Gin (Hayman's Royal Dock))", "1/2 oz Cocchi Americano", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass or goblet filled with crushed ice (coupe glass without ice), and garnish with an orange wheel (lemon twist).", "body_text": "2 oz Plantation Original Dark Rum\n1/2 oz Perry's Tot Navy Strength Gin (Hayman's Royal Dock))\n1/2 oz Cocchi Americano\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice, strain into a double old fashioned glass or goblet filled with crushed ice (coupe glass without ice), and garnish with an orange wheel (lemon twist).\nTwo Wednesdays ago, I returned to Frank Caiafa's 2016\nThe Old Waldorf Astoria Bar Book\nand spotted the Honey Dew. It was their modern interpretation of the recipe found in the 1935 bar book which called for Cocchi Americano and simple syrup instead the original's vermouth and water; the rum was also switched to a softer dark rum from a Jamaican one. Once assembled, the Honey Dew greeted the nose with a lemon oil, caramel, and juniper nose. Next, lemon and orchard fruit on the sip gave way to rum and juniper notes on the swallow with a lemon and melon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyh5_9L5LphyphenhyphenJhnsbz8F5LwQvw-C1lDlz8d5VGNBZCseN1hEzjhzChr7wUBNIR4YoWqR7-bvMB7PZy2y2QhXBqvn8lmYIDfIbpSAzy9rJQ5oaxRnLsfzZvfNOOHq9HlmrAMji2rNBC50-/s320/honeydew5304.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyh5_9L5LphyphenhyphenJhnsbz8F5LwQvw-C1lDlz8d5VGNBZCseN1hEzjhzChr7wUBNIR4YoWqR7-bvMB7PZy2y2QhXBqvn8lmYIDfIbpSAzy9rJQ5oaxRnLsfzZvfNOOHq9HlmrAMji2rNBC50-/s800/honeydew5304.jpg", "comment_count": 0 }, { "title": "expense account", "url": "https://cocktailvirgin.blogspot.com/2020/03/expense-account.html", "published": "2020-03-26T08:00:00.000-04:00", "updated": "2020-03-26T08:00:04.168-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Peter Hill", "source": "Albert Street Cocktail Company", "year": null }, "categories": [ "absinthe", "benedictine", "bitters (orange)", "calvados", "maple syrup", "rum" ], "ingredients": [ "1/2 oz Aged Rum (RL Seale 10 Year)", "1/2 oz Blackstrap Rum (Cruzan)", "1/2 oz Calvados (Boulard VSOP)", "1/2 oz Benedictine", "1 bsp Maple Syrup", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe glass pre-rinsed with absinthe (St. George), and garnish with an orange twist.", "body_text": "1/2 oz Aged Rum (RL Seale 10 Year)\n1/2 oz Blackstrap Rum (Cruzan)\n1/2 oz Calvados (Boulard VSOP)\n1/2 oz Benedictine\n1 bsp Maple Syrup\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe glass pre-rinsed with absinthe (St. George), and garnish with an orange twist.\nThursday two weeks ago, I turned to\nImbibe Magazine\nfor the evening's nightcap. There, I was lured in by the Expense Account by Peter Hill at Winnipeg's now defunct Albert Street Cocktail Company; the recipe reminded me of the\nWooden Ships\nand the\nHazard\nwith the spirit, herbal liqueur, touch of maple syrup, and bitters format. In the glass, the Expense Account shared an anise, orange, and maple-caramel aroma. Next, a molasses-like sip gave way to rum, apple, maple, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcl3AXbqA_8zeqQPsK3D3dxN-yMhw6ocOkW4B5SDT1WfJISOmWbibPXWsRabAtZIg-TqWzp9fyNUc8E1-a-AwndWYurD37XC5QEmO0YM5W8HxK-pJtJjnWZE5DeEQ42KTDTXz-pS69xwFJ/s320/expenseaccount5305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcl3AXbqA_8zeqQPsK3D3dxN-yMhw6ocOkW4B5SDT1WfJISOmWbibPXWsRabAtZIg-TqWzp9fyNUc8E1-a-AwndWYurD37XC5QEmO0YM5W8HxK-pJtJjnWZE5DeEQ42KTDTXz-pS69xwFJ/s800/expenseaccount5305.jpg", "comment_count": 0 }, { "title": "the blind hen", "url": "https://cocktailvirgin.blogspot.com/2020/03/the-blind-hen.html", "published": "2020-03-27T08:00:00.000-04:00", "updated": "2020-03-27T08:00:11.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "lemon juice", "lillet", "pimm's no. 1", "swedish punsch", "tequila" ], "ingredients": [ "1 oz Tequila (Lunazul Blanco)", "1 oz Pimm's #1", "1/2 oz Swedish Punsch", "1/2 oz Cocchi Americano", "1/2 oz Lemon Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Tequila (Lunazul Blanco)\n1 oz Pimm's #1\n1/2 oz Swedish Punsch\n1/2 oz Cocchi Americano\n1/2 oz Lemon Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I came across my Swedish punsch\ncheat sheet\nand was inspired to tinker. I decided to mashup the\nMetexa\nand the\nPimmeron\ninto a shaken drink served up. Originally, I tried this with the Pimmeron's dry vermouth, but it seemed a little off and it improved with the Metexa's Lillet (here, Cocchi Americano). I split the spirit with Pimm's akin to the\nHungry Like the Wolf\n, and the end result reminded me of the\nChutes & Ladders\n. Therefore, I kept with the children's games naming convention, and dubbed this one The Blind Hen after the Mexican game La Gallinita Ciega.\nThe Blind Hen spun the nose around with agave and herbal aromas. Next, lemon and red fruit on the sip were chased by tequila's vegetal flavors melding into the Swedish punsch's funk and tea notes on the swallow with a cherry and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFwaK7Mls0chbYgwyn_-TziTfku-AELVV1EA4sNWLOoOGGeONavCplS_2B-DCQd0u-3qwneLGuzYaikV9OerGMJc4OIBxdy-ERnfeG_4OkBNqEwL492RqENegrsuUtqIUwGevpn59kVh3/s320/theblindhen5309.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFwaK7Mls0chbYgwyn_-TziTfku-AELVV1EA4sNWLOoOGGeONavCplS_2B-DCQd0u-3qwneLGuzYaikV9OerGMJc4OIBxdy-ERnfeG_4OkBNqEwL492RqENegrsuUtqIUwGevpn59kVh3/s800/theblindhen5309.jpg", "comment_count": 0 }, { "title": "it's a long, long way", "url": "https://cocktailvirgin.blogspot.com/2020/03/its-long-long-way.html", "published": "2020-03-28T08:00:00.000-04:00", "updated": "2020-03-28T08:00:04.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Harrison Snow", "source": "Wit's End", "year": null }, "categories": [ "#other", "bitters (other)", "chartreuse (yellow)", "sherry", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1/2 oz Carpano Antica Sweet Vermouth", "1 bsp Yellow Chartreuse", "2 dash Lustau Amontillado Sherry", "1 dash Fee's Black Walnut Bitters" ], "instructions": "Stir with ice and strain in rocks glass with a large cube. Garnish with a lemon and an orange twist and finish with smoke via a torched cedar disk.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1/2 oz Carpano Antica Sweet Vermouth\n1 bsp Yellow Chartreuse\n2 dash Lustau Amontillado Sherry\n1 dash Fee's Black Walnut Bitters\nStir with ice and strain in rocks glass with a large cube. Garnish with a lemon and an orange twist and finish with smoke via a torched cedar disk.\nIn my final trip around town before sheltering inside, I stopped into Wit's End to order an Angel's Envy Bourbon drink. Bartender Harrison Snow was game to make a cocktail, and since Saint Paddy's Day was approaching, he was inspired to riff on the\nTipperary\n. Besides switching the Irish whiskey to Bourbon, Harrison found the classic equal parts drink to be unbalanced, and he shifted the proportions. He also swapped to the more gentle Yellow Chartreuse and provided additional depth with small amounts of Amontillado sherry and walnut bitters to complement the Bourbon. For a name, I stuck with the Tipperary aspect and dubbed this one after a 1914 movie \"It's A Long, Long Way to Tipperary.\"\nThe It's a Long, Long Way met the nose with cedar smoke that was brightened with lemon and orange oil aromas. Next, a grape-driven sip led into Bourbon and nutty flavors on the swallow. Overall, I was impressed at how the small amount of sherry provided a decent amount of complexity here and at how long the smoke note persisted into the experience.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkam7k2RJq3YV4QTTBJL1a9rg0Jqekdv_FI8lnSaoCLLkCxCaay4u7yq3CgZNCnAH4GbwHXsx2S8qBHtftcfsEFPUBfkeDHRbozS7xzUIjS3HzRrGggeInIhAYhzkJWwwk2mSZfEhGu25j/s320/witsend1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQY84JJfwMemd741roqYI7dn3WBzdmdrT-ApD4kWw4bJK2k9lL9-3VzHB5W5QeKaAp3SYj9WkyOt32dbx4pJVGZ-LYBVFHayr5CqyN1Ycf_pASbkjL_sekdETUFH9Nkyfd3PFjA7yngmC/s320/witsend2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkam7k2RJq3YV4QTTBJL1a9rg0Jqekdv_FI8lnSaoCLLkCxCaay4u7yq3CgZNCnAH4GbwHXsx2S8qBHtftcfsEFPUBfkeDHRbozS7xzUIjS3HzRrGggeInIhAYhzkJWwwk2mSZfEhGu25j/s800/witsend1.jpg", "comment_count": 0 }, { "title": "right hand", "url": "https://cocktailvirgin.blogspot.com/2020/03/right-hand.html", "published": "2020-03-29T08:00:00.000-04:00", "updated": "2020-03-29T11:26:32.654-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Milk & Honey", "year": null }, "categories": [ "bitters (mole)", "campari", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Aged Rum (1/2 oz Privateer Navy Yard + 1/2 oz Old Ipswich Tavern Style + 1/2 oz Ryan & Wood Folly Cove)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Campari", "3 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Aged Rum (1/2 oz Privateer Navy Yard + 1/2 oz Old Ipswich Tavern Style + 1/2 oz Ryan & Wood Folly Cove)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Campari\n3 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Sundays ago, I was inspired by the\nLouisiana Purchase\nfrom\nA Spot at the Bar\nas a Cognac variant on a Gold Rush or Bee's Knees, and I looked to see if the Hand series was there. I ended up finding it in Sasha Petraske's\nRegarding Cocktails\nwhere it provided a little history of the drinks. Sam Ross described how, \"We created a series of 'Hand' cocktails in the early days of Milk & Honey. The Right Hand was an aged-rum take; Tres Hands was its mezcal and tequila sister; and the Smoking Hand was her brother from Islay and the Highlands. Before the Boulevardier came back into prominence, this [the Left Hand] was a bourbon riff on the Negroni that we created using the newly released chocolate bitters from the Bittermens.\" Despite having referenced the Left and Right Hands in riffs like the\nLeft Hand of Darkness\nand the\nRed Right Hook\n, I had never written about either, and I decided to start with the rum-based Right Hand. Taking the Donn the Beachcomber approach of \"What one rum can't do, three rums can!\", I made this a three Massachusetts rum Right Hand by sourcing two rums from Ipswich and one from Gloucester.\nThe Right Hand waved to the nose with an aged rum and bitter orange orange aroma. Next, caramel and grape on the sip grasped into rich rums and caramel orange flavors on the swallow with a bitter chocolate and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqGPhACGEAsgDwJTMjlC9KfLAuN7b10NdJ9_wugj9MFwBEIM7C1Qg5IpGce9GV_5it37KTXWuTL8AG-FeF78GiwRaUs8GYUjo7A7cDLpl6dAAqd9CrGzF-_qBtqkh9_F_VXCKAGeEBDfv/s320/righthand5311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqGPhACGEAsgDwJTMjlC9KfLAuN7b10NdJ9_wugj9MFwBEIM7C1Qg5IpGce9GV_5it37KTXWuTL8AG-FeF78GiwRaUs8GYUjo7A7cDLpl6dAAqd9CrGzF-_qBtqkh9_F_VXCKAGeEBDfv/s800/righthand5311.jpg", "comment_count": 3 }, { "title": "miles to go before i sleep", "url": "https://cocktailvirgin.blogspot.com/2020/03/miles-to-go-before-i-sleep.html", "published": "2020-03-30T08:00:00.000-04:00", "updated": "2020-03-30T08:00:03.105-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack", "bitters (mole)", "chartreuse (green)", "maple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Old Grand-Dad Bonded)", "1 oz Apple Brandy (Laird's Bonded)", "3/4 oz Cardamaro", "1/8 oz Green Chartreuse (1 bsp)", "1/8 oz Maple Syrup (1 bsp)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Bourbon (Old Grand-Dad Bonded)\n1 oz Apple Brandy (Laird's Bonded)\n3/4 oz Cardamaro\n1/8 oz Green Chartreuse (1 bsp)\n1/8 oz Maple Syrup (1 bsp)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nGiven the Expense Account a few nights before, I was inspired to think about stirred drinks that utilized a hint of maple like the\n3am on Saint Mark's Place\nand the\nDon Lockwood\n. Next, maple made me think of apples, and apple brandy linked in my mind with Cardamaro. The maple-Green Chartreuse pairing in the\nHandsome Jack\nand the\nTruce\nas well as splitting the base with Bourbon and accenting with chocolate bitters rounded out the concept. For a name, the apple and maple elements conjured up Robert Frost poems, and I dubbed this one the Miles to Go Before I Sleep.\nThe Miles to Go Before I Sleep traveled to the nose with orange, apple, and herbal aromas. Next, maple and grape held hands on the sip, and the swallow continued on with Bourbon, apple, and herbal flavors with a maple and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwh9TvUIc_f1_nruHv0VQDb4oWqxzvNRAx2OOzI8d1nQUaTR-P-3KvW-Zquh7QPe5k0CQO706KDDD8tJ3qCupdVj6ajyo7iJ5v7wcNEeWYlJmpaOL7ynIusg0I-fHkR5YIvH9NdfBvUWvX/s320/milestogo5312.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwh9TvUIc_f1_nruHv0VQDb4oWqxzvNRAx2OOzI8d1nQUaTR-P-3KvW-Zquh7QPe5k0CQO706KDDD8tJ3qCupdVj6ajyo7iJ5v7wcNEeWYlJmpaOL7ynIusg0I-fHkR5YIvH9NdfBvUWvX/s800/milestogo5312.jpg", "comment_count": 0 }, { "title": "countess of the caribbean", "url": "https://cocktailvirgin.blogspot.com/2020/03/countess-of-caribbean.html", "published": "2020-03-31T08:00:00.000-04:00", "updated": "2020-03-31T08:00:07.766-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Fede Cuco", "source": "Verne", "year": null }, "categories": [ "aperol", "cynar", "lemon juice", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Aged Cuban-Style Rum (Havana Club 7 Year)", "1/2 oz Aperol", "1/2 oz Cynar", "1/2 oz Fino Sherry (Lustau)", "1 dash Lemon Juice (1/2 bsp)" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. The photo showed a lemon twist so I added one too.", "body_text": "1 1/2 oz Aged Cuban-Style Rum (Havana Club 7 Year)\n1/2 oz Aperol\n1/2 oz Cynar\n1/2 oz Fino Sherry (Lustau)\n1 dash Lemon Juice (1/2 bsp)\nStir with ice and strain into a rocks glass with a large ice cube. The photo showed a lemon twist so I added one too.\nTwo Tuesdays ago, I turned to the March/April issue of\nImbibe Magazine\nwhere I spotted the Countess of the Caribbean. The recipe was created by Fede Cuco of Verne in Buenos Aires, and the Cynar-Aperol-sherry reminded me of the\nJuan Bautista\n. In the glass, the Countess of the Caribbean donated a lemon and orange bouquet to the nose. Next, a caramel sip from the Cynar and aged rum led into a rum, orange, caramel, and herbal swallow with a melon-like finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzTs2DaVucvtzULq5lUXKSFqs3bQRixeS9KrCxxhpmeDyzA7v0Pq-5BJfo9VsDTSIM4_miWn4jXw8AkphX7JDDHDJSIKz_iCuzTLn7u0_Jd1c_UibyKVdbnUaY9O6ReoBtN69fgXt8ngo/s320/countesscaribbean5316.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzTs2DaVucvtzULq5lUXKSFqs3bQRixeS9KrCxxhpmeDyzA7v0Pq-5BJfo9VsDTSIM4_miWn4jXw8AkphX7JDDHDJSIKz_iCuzTLn7u0_Jd1c_UibyKVdbnUaY9O6ReoBtN69fgXt8ngo/s800/countesscaribbean5316.jpg", "comment_count": 1 }, { "title": "king james", "url": "https://cocktailvirgin.blogspot.com/2020/04/king-james.html", "published": "2020-04-01T08:00:00.000-04:00", "updated": "2020-04-01T08:00:03.663-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Tobin Shea", "source": "Red Bird", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "curacao", "maraschino", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Rum (Stolen Overproof Jamaican)", "1 oz Brandy (Camus VS Cognac)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Dry Curaçao (Pierre Ferrand)", "2 dash Maraschino Liqueur (1/2 bsp Luxardo)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "1 oz Rum (Stolen Overproof Jamaican)\n1 oz Brandy (Camus VS Cognac)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Dry Curaçao (Pierre Ferrand)\n2 dash Maraschino Liqueur (1/2 bsp Luxardo)\n2 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nTwo Wednesdays ago, I returned to\nImbibe Magazine\nto make the King James from Los Angeles' Red Bird. The recipe was Tobin Shea's riff on the East India Cocktail; the East India Cocktail was first published in Harry Johnson's 1882\nNew and Improved Bartenders Manual\nand also\nappeared\nin Charles H. Baker Jr.'s\nJigger, Beaker and Glass: Drinking Around the World\n. Shea's changes were to split the base of brandy with rum and to remove the pineapple syrup in exchange for a decent helping of sweet vermouth. As for the name, I presume that it was a tribute to the king of England who renewed the East India Company's charter in 1609 (his queen mother would have established the charter before her demise).\nThe King James presented an orange aroma from the twist's oil and the curaçao over that of rum funk. Next, grape, caramel, and a hint of cherry and orange on the sip gave way to brandy, funky rum, and nutty cherry on the swallow with an orange and spice finish. Overall, this version came across with a Manhattan feel as opposed to the original which had a more Old Fashioned one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgNJU-sxraf3bY2JTtq0N7hRjOaXfNko3XBHWBZSZ3_MJNwZHd5HJE82GLF8nVlaC1Wwhc-lLeAZoArcxP8Evd-tekjOda2bQxT-5u5mjK3koP9i916NOEm9sPYVxToqPAQB4WB9_kj62/s320/kingjames5318.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgNJU-sxraf3bY2JTtq0N7hRjOaXfNko3XBHWBZSZ3_MJNwZHd5HJE82GLF8nVlaC1Wwhc-lLeAZoArcxP8Evd-tekjOda2bQxT-5u5mjK3koP9i916NOEm9sPYVxToqPAQB4WB9_kj62/s800/kingjames5318.jpg", "comment_count": 0 }, { "title": "lumberjack negroni", "url": "https://cocktailvirgin.blogspot.com/2020/04/lumberjack-negroni.html", "published": "2020-04-02T08:00:00.000-04:00", "updated": "2020-04-02T08:00:02.351-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "campari", "maple syrup", "scotch", "vermouth (dry)" ], "ingredients": [ "1/2 oz Scotch (Royal Brackla 12 Year)", "1/2 oz Apple Brandy (Laird's Bonded)", "1 oz Campari", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Maple Syrup" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1/2 oz Scotch (Royal Brackla 12 Year)\n1/2 oz Apple Brandy (Laird's Bonded)\n1 oz Campari\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Maple Syrup\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nInspired by the recent recipes with the touch of maple syrup theme, I wondered if it could be adapted to a Negroni. I have only ever tried Campari and maple together in the\nCat's Pajamas\n, and my notes from 11 years ago did not support any synergy. Therefore, I switched the spirit to Scotch and apple brandy which would work great with the maple, and I cut back the vermouth's sweetness by switching to dry. For a name, the apple, maple, and hint of smoke in the whisky made me think of the Vermont forest and dub this one the Lumberjack Negroni.\nThe Lumberjack Negroni swung with an orange, Scotch, and apple aroma. Next, a maple and white wine sip fell the briny Scotch and apple flavors that melded into orange ones on the swallow along with an apple and maple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguW06syhNdp8S1FDOMX6FfH5Y8uGYqNPKPsvgyC_TsBbk_MOfTWY6Idgh13O5P8FoLMT8TAxmJfwlCm_Ck0g07k31y3RiSj90fBaLokFfdg9jiLG-GXJXeCx8rL-myMBa9lRiPNSKSwpyz/s320/lumberjacknegroni5321.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguW06syhNdp8S1FDOMX6FfH5Y8uGYqNPKPsvgyC_TsBbk_MOfTWY6Idgh13O5P8FoLMT8TAxmJfwlCm_Ck0g07k31y3RiSj90fBaLokFfdg9jiLG-GXJXeCx8rL-myMBa9lRiPNSKSwpyz/s800/lumberjacknegroni5321.jpg", "comment_count": 0 }, { "title": "kingston claret", "url": "https://cocktailvirgin.blogspot.com/2020/04/kingston-claret.html", "published": "2020-04-03T08:00:00.000-04:00", "updated": "2020-04-03T08:00:00.258-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Mike Ryan", "source": "Rogue Cocktails", "year": 2009 }, "categories": [ "bitters (Angostura)", "bitters (aromatic)", "lime juice", "rum", "simple syrup", "wine (red)" ], "ingredients": [ "1 oz Pinot Noir (Rascal)", "1 oz Brugal Añejo Rum (Flor de Caña Añejo Oro)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup", "1 dash Angostura Bitters", "1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel Aged)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with 3 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel Aged).", "body_text": "1 oz Pinot Noir (Rascal)\n1 oz Brugal Añejo Rum (Flor de Caña Añejo Oro)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\n1 dash Angostura Bitters\n1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel Aged)\nShake with ice, strain into a cocktail glass, and garnish with 3 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel Aged).\nTwo Fridays ago, I turned to the 2009\nRogue Cocktails\nbook and spotted the Kingston Claret by Chicago's Mike Ryan. Actually, I spotted it first in the 2010\n'zine edition\nthat came between the two pressings, and this recipe was dropped when the book was relaunched as\nBeta Cocktails\nin 2011. Overall, the recipe was similar to No. 9 Park's take on a\nBishop\n; since we had a bottle of Pinot Noir opened from dinner, I was definitely game to give it a shot. In the glass, the Kingston Claret welcomed the nose with cinnamon, caramel, lime, and grape aromas. Next, grape and lime on the sip sailed into rum, fruity, cinnamon, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7D0SZ3sKX1708YdUEZ8_VjFDpQiWWdmyQoV1yYCyY4wwApNpEm8jf3h_jFvzOyPY0p2yTgzd7oazDv6QesGi0R_vErY08ad3J7xRsRUnFgX-1TWFMk34P-ppC-5CJyGMd65e0G_HAWeS/s320/kingstonclaret5323.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7D0SZ3sKX1708YdUEZ8_VjFDpQiWWdmyQoV1yYCyY4wwApNpEm8jf3h_jFvzOyPY0p2yTgzd7oazDv6QesGi0R_vErY08ad3J7xRsRUnFgX-1TWFMk34P-ppC-5CJyGMd65e0G_HAWeS/s800/kingstonclaret5323.jpg", "comment_count": 0 }, { "title": "elwood", "url": "https://cocktailvirgin.blogspot.com/2020/04/elwood.html", "published": "2020-04-04T08:00:00.000-04:00", "updated": "2020-04-04T08:00:05.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Adam Robinson", "source": "Rum Club", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "punt e mes", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Grand-Dad Bonded Bourbon", "1/2 oz Lustau Cream Sherry (Lustau East India Solera Sherry)", "1/2 oz Lustau Fino Sherry", "1/2 oz Punt e Mes", "1/4 oz Zucca Rabarbaro (Sfumato)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (garnish with the twist too).", "body_text": "1 1/2 oz Old Grand-Dad Bonded Bourbon\n1/2 oz Lustau Cream Sherry (Lustau East India Solera Sherry)\n1/2 oz Lustau Fino Sherry\n1/2 oz Punt e Mes\n1/4 oz Zucca Rabarbaro (Sfumato)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (garnish with the twist too).\nTwo Saturdays ago, I reached for my 2013\nThe Cocktail Hour\nbooklet collection and found the Elwood in the whiskey volume. I most likely skipped over the recipe before since I only added Fino sherry to my collection in the last year, and the drink was crafted by Adam Robinson at the Rum Club in Portland, Oregon. This Manhattan riff named after one of the Blues Brothers began with an orange oil over grape and herbal aroma. Next, a grape sip gave way to a Bourbon and smoky bitter herbal swallow with an orange, clove, and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNZi0X7U-FeRG1RngIDGxfLxgFGURFhXTLt-PhdNuyB0ZJyLd3WSj0vDBXeQHBs7ed-d99gZ5bvlA33m6CzHTphyphenhyphenj2aiXqvGaRPxvtI-glvKt2ctmHshW3ll8Ji20xqUnNZVhyE7VGNh2/s320/elwood5325.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNZi0X7U-FeRG1RngIDGxfLxgFGURFhXTLt-PhdNuyB0ZJyLd3WSj0vDBXeQHBs7ed-d99gZ5bvlA33m6CzHTphyphenhyphenj2aiXqvGaRPxvtI-glvKt2ctmHshW3ll8Ji20xqUnNZVhyE7VGNh2/s800/elwood5325.jpg", "comment_count": 0 }, { "title": "diabola cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/04/diabola-cocktail.html", "published": "2020-04-05T08:00:00.000-04:00", "updated": "2020-04-05T08:00:08.672-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "dubonnet", "gin", "orgeat" ], "ingredients": [ "2/3 Dubonnet (1 3/4 oz)", "1/3 Gin (1 oz Tamworth)", "2 dash Orgeat (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 Dubonnet (1 3/4 oz)\n1/3 Gin (1 oz Tamworth)\n2 dash Orgeat (1/4 oz)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Sundays ago, I reached for my copy of the 1930\nSavoy Cocktail Book\nand spotted the Diabola that came across like a Zaza meeting a Martinez (since both Maraschino and orgeat are a bit nutty). I did choose a more flavorful gin for this, but I left out the bitters suggestion in Erik Ellestad's blog\npost\non the drink that declared, \"This is a fine and enjoyable cocktail, significantly improved by the addition of a dash of Angostura Bitters. If you choose to make it yourself, I would advise picking a more aggressively flavored gin, given the ratio of Dubonnet to spirit.\" In the glass, the Diabola Cocktail donated an orange, grape, and earthy-nutty aroma. Next, the grape-driven sip stepped aside to a cherry, pine, and nutty swallow. Definitely a dash of bitters would have given some depth here and dried things out, but it was quite pleasing on its own.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJbp2S6siMj6ax8W7KFXteVxONTVdSKZiqs_aZzojoc2kfs0O46PyFmgQlIeb_gbeNbhXcZeIFnIvgr6ZnB6ATfaRVwGt-BKToezkVK_QE8MNmG8PpLinJdeUhdWgLIkEKRaKL-lCeiO-/s320/diabola5326.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJbp2S6siMj6ax8W7KFXteVxONTVdSKZiqs_aZzojoc2kfs0O46PyFmgQlIeb_gbeNbhXcZeIFnIvgr6ZnB6ATfaRVwGt-BKToezkVK_QE8MNmG8PpLinJdeUhdWgLIkEKRaKL-lCeiO-/s800/diabola5326.jpg", "comment_count": 0 }, { "title": "tres hands", "url": "https://cocktailvirgin.blogspot.com/2020/04/tres-hands.html", "published": "2020-04-06T08:00:00.000-04:00", "updated": "2020-04-06T08:00:01.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sasha Petraske", "source": "Regarding Cocktails", "year": null }, "categories": [ "bitters (mole)", "campari", "mezcal", "tequila", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Mezcal (A split of Fidencio Espadin & Mezcales de Leyenda Cupreata)", "3/4 oz Tequila (Lunazul)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Campari", "3 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "3/4 oz Mezcal (A split of Fidencio Espadin & Mezcales de Leyenda Cupreata)\n3/4 oz Tequila (Lunazul)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Campari\n3 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nAfter making the\nRight Hand\njust shy of two weeks ago, I revisited Sasha Petraske's\nRegarding Cocktails\nand selected the Tres Hands from that Milk & Honey 'Hand' series. I was able to locate elsewhere the exact proportions, and I was looking forward to an agave Negroni. The idea reminded me of my first trip to Mexico to visit a tequila distillery. During one of the dinners, my tablemate declared that she really wanted a tequila Negroni, and once I heard that, I wanted one too. Unfortunately, both the server and the bartender at the restaurant did not know what a Negroni was. Clearly they had plenty of tequila and knew what Campari was, but they did not have any vermouth. I was sure that they did, and they invited me to go behind the bar to look. When I found it, they exclaimed, \"Ah, Martini!\" and thus the language barrier was broken. I ended up making both tequila Negronis behind their bar (to be billed to our table), and later, I regretted that I might have been \"that gringo\" for I would not be too keen on anyone stepping behind my bar to make a drink. Mission accomplished but not without wondering if I had overstepped my boundaries. Here at least, it was my own kitchen, and my wife seemed pretty excited by the night's direction too.\nThe Tres Hands offered up an elegant vegetal agave nose with hints of smoke and orange. Next, a grape sip fell into a smoky agave blending into bitter orange swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF86BMo9tNIzW1nKp1QZj4nekuvZrvBBGxUvTnfVB5Lgwrfx8D0xRHEnXAod61819l5t7WLUkgH8h2kqfOCZVhSZvy_WJqK3H3nkzuBib8k6MJxL-p011gyrKKm7ZIRjFaUrgVNuj8nuGr/s320/treshand5329.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF86BMo9tNIzW1nKp1QZj4nekuvZrvBBGxUvTnfVB5Lgwrfx8D0xRHEnXAod61819l5t7WLUkgH8h2kqfOCZVhSZvy_WJqK3H3nkzuBib8k6MJxL-p011gyrKKm7ZIRjFaUrgVNuj8nuGr/s800/treshand5329.jpg", "comment_count": 0 }, { "title": "laughing boy", "url": "https://cocktailvirgin.blogspot.com/2020/04/laughing-boy.html", "published": "2020-04-07T08:00:00.000-04:00", "updated": "2020-04-07T08:00:07.902-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Max Toste", "source": "Deep Ellum", "year": 2014 }, "categories": [ "bitters (Angostura)", "rum", "sugar", "vermouth (sweet)" ], "ingredients": [ "1/2 tsp Sugar", "1 dash Angostura Bitters", "1 tsp Sweet Vermouth (1/4 oz Cocchi Sweet Vermouth)" ], "instructions": null, "body_text": "1/2 tsp Sugar\n1 dash Angostura Bitters\n1 tsp Sweet Vermouth (1/4 oz Cocchi Sweet Vermouth)\nFill with Puerto Rican Rum (2 oz Rhum Barbancourt)\nDissolve the sugar in the bitters (I added 1 tsp water) in an old fashioned glass. Add vermouth, fill with chipped ice, and fill with rum (add rum and vermouth and fill with crushed ice). Garnish with a lemon peel and orange slices (lemon and orange twists).\nTwo Tuesdays ago, I selected my 1965 edition of the\nEsquire Party Guide\nand spotted the Laughing Boy drink recipe mixed in between all of the food ones. I then recalled Max Toste's 2014 riff that he still called the\nLaughing Boy\nat Deep Ellum; Max took the Rum Old Fashioned-Pirate's Cocktail hybrid and added a pair of amari to make it more of a modern Rum Manhattan riff. The original was very simple, so I increased the complexity by swapping in Haitian rum for the call of Puerto Rican. Once built, the Laughing Boy began with an orange and lemon oil nose that preceded a grape and caramel sip. Next, the swallow donated aged rum, herbal, clove, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFW4hcWuoLSipZKd7_zh0uYRlIHYgP1IH2eBbqsLYiTWDqEzRaKNJZ3-xC_uelbhcKFnGzFN62FjWHNcSuGV4v1HB4EoOY4PSutA3n4_dGBG9fbFhAZ_qWE0L77ecYpkcChwDA6ePWs7bC/s320/laughingboy5331.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFW4hcWuoLSipZKd7_zh0uYRlIHYgP1IH2eBbqsLYiTWDqEzRaKNJZ3-xC_uelbhcKFnGzFN62FjWHNcSuGV4v1HB4EoOY4PSutA3n4_dGBG9fbFhAZ_qWE0L77ecYpkcChwDA6ePWs7bC/s800/laughingboy5331.jpg", "comment_count": 2 }, { "title": "blue moon", "url": "https://cocktailvirgin.blogspot.com/2020/04/blue-moon.html", "published": "2020-04-08T08:00:00.000-04:00", "updated": "2020-04-08T08:00:06.673-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1916 }, "categories": [ "bitters (orange)", "creme de violette", "gin", "vermouth (dry)" ], "ingredients": [ "2/3 Booth's Gin (1 3/4 oz Tanqueray)", "1/3 French Vermouth (1 oz Noilly Prat Dry)", "2 dash Crème Yvette (1/4 oz)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist garnish.", "body_text": "2/3 Booth's Gin (1 3/4 oz Tanqueray)\n1/3 French Vermouth (1 oz Noilly Prat Dry)\n2 dash Crème Yvette (1/4 oz)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass; I added a lemon twist garnish.\nTwo Wednesdays ago, I ventured into the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook and spotted the Blue Moon. This Martini-like recipe was closer to Hugo Ensslin's 1916\nRecipes for Mixed Drinks\none (but lacked Ensslin's red wine float) as opposed to the citrus juice one akin to an Aviation without Maraschino that became the better known one thanks to Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nvia Crosby Gaige's 1941\nCocktail Guide and Ladies' Companion\n.\nThis Blue Moon began with a lemon, floral, and pine aroma. Next, a light berry sip flowed into juniper, violet, vanilla, and citrus flavors on the swallow. The Crème Yvette was a lot more subtle in its contribution than I expected and only donated hints of berry, floral, and vanilla notes to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrBbMlGjDNhm9BSF44IwP5dAcjCLGYshtpeQOdwp0Sxp22DGGGQaXnqMcy6TOVyJ8B3aK-5dzCbVSjKy6UOlhwP_GekMjobcq5rM7awbdWuO7XI5TgqbBD1JoZsKK2OGiiFTzqx6vhtm6/s320/bluemoon5332.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrBbMlGjDNhm9BSF44IwP5dAcjCLGYshtpeQOdwp0Sxp22DGGGQaXnqMcy6TOVyJ8B3aK-5dzCbVSjKy6UOlhwP_GekMjobcq5rM7awbdWuO7XI5TgqbBD1JoZsKK2OGiiFTzqx6vhtm6/s800/bluemoon5332.jpg", "comment_count": 0 }, { "title": "hong kong", "url": "https://cocktailvirgin.blogspot.com/2020/04/hong-kong.html", "published": "2020-04-09T08:00:00.000-04:00", "updated": "2020-04-09T08:00:12.066-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Henry William Thomas", "source": "The Life and Letters of Henry William Thomas, Mixologist", "year": 1917 }, "categories": [ "maraschino", "scotch", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Italian Vermouth (Cocchi Sweet)", "3/4 oz French Vermouth (Noilly Prat Dry)", "2 dash Maraschino (1/8 oz Luxardo)" ], "instructions": "Stir with ice and strain into a cocktail glass; Derek Brown recommends that a lemon peel might be a good addition (but I read about that after the fact).", "body_text": "1 1/2 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Italian Vermouth (Cocchi Sweet)\n3/4 oz French Vermouth (Noilly Prat Dry)\n2 dash Maraschino (1/8 oz Luxardo)\nStir with ice and strain into a cocktail glass; Derek Brown recommends that a lemon peel might be a good addition (but I read about that after the fact).\nTwo Thursday ago, I tuned in for the Distilled Spirits Council's (DISCUS) virtual Spirits United toast to hear about the efforts of the USBG, local distillers, and other organizations to aid in the pandemic crisis. The toast was preceded by Boston alumni and now Columbia Room bartender Justin Cara-Donna making the Hong Kong. The recipe was created by legendary Washington D.C. bartender Henry William Thomas sometime before D.C. went dry in 1917. According to this Derek Brown\narticle\nin\nThe Atlantic\n, \"Thomas was considered among the best in the world. The 'Bard of Baltimore,' H.L. Mencken, called Thomas a bartender of the 'highest skill and most delicate prudence,' the latter of which was crucial when serving the members of Congress and the state.\" Brown was able to acquire a copy of the 1926\nThe Life and Letters of Henry William Thomas, Mixologist\nthat included cocktail recipes created in D.C. before Prohibition.\nThe Hong Kong came across like a Perfect\nBobby Burns\nor Rob Roy and like a bitters-free\nAffinity\non paper. In the glass, the Hong Kong proffered a peaty Scotch bouquet with a hint of nuttiness to the nose. Next, a grape and malt sip gave way to smoky Scotch leading into nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY2lfwXVgISYHRELGiYRPtSwrOM4KJ5_xSI-VTJGIwH7xPc7GBFWEljIhGNeA44RXulbuRdHB4P6IYzb9H28FBWAUTP-Pc_7U1fHLZgKm0WngK9yB3viCTSj8XBvwPUSmyLRBnFyC0SQk/s320/hongkong5335.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY2lfwXVgISYHRELGiYRPtSwrOM4KJ5_xSI-VTJGIwH7xPc7GBFWEljIhGNeA44RXulbuRdHB4P6IYzb9H28FBWAUTP-Pc_7U1fHLZgKm0WngK9yB3viCTSj8XBvwPUSmyLRBnFyC0SQk/s800/hongkong5335.jpg", "comment_count": 0 }, { "title": "chiquita old fashioned", "url": "https://cocktailvirgin.blogspot.com/2020/04/chiquita-old-fashioned.html", "published": "2020-04-10T08:00:00.000-04:00", "updated": "2020-04-10T08:00:01.789-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Brian Maxwell", "source": "ShakerOfSpirits", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "creme de banane", "rum" ], "ingredients": [ "1 oz Pineapple Rum (Plantation)", "1/2 oz Overproof Jamaican Rum (Smith & Cross)", "1/2 oz Banana Liqueur (Giffard)", "1/4 oz Amaro Montenegro", "3 dash Angostura Bitters" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Garnish with a pineapple leaf and a flower (two pineapple leaves). ShakerOfSpirits", "body_text": "1 oz Pineapple Rum (Plantation)\n1/2 oz Overproof Jamaican Rum (Smith & Cross)\n1/2 oz Banana Liqueur (Giffard)\n1/4 oz Amaro Montenegro\n3 dash Angostura Bitters\nBuild in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Garnish with a pineapple leaf and a flower (two pineapple leaves).\nTwo Fridays ago, I decided to make one of the recipes that New Orleans bartender Brian Maxwell has been publishing this month on his\nShakerOfSpirits\nblog called the Chiquita Old Fashioned. This banana-flavored Old Fashioned featured both funky Jamaican as well as pineapple-infused rum, and it was accented by a touch of amaro and bitters; pineapple rum and crème de banane have worked well together in the past in the\nCommando Life\nand the\nStack Banana\n, so I was game to give this one a try. Once prepared, the Chiquita Old Fashioned welcomed the nose with a pineapple, banana, and rum funk bouquet. Next, caramel and tropical fruit on the sip peeled into rum funk, banana, hints of pineapple, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-I4ZCkOyPyStjqdAMj0088aX3a83JX5ANmDKsv9Gn_pIrtxtqM4n6Szl-Y6T4g7V9mLD_7Y4i7D7z0hyphenhyphenDlNSpRszNyFVFS1UM-rkNE3JlV7TacUaMm5PnnwXnBcjruzQwwBZlz_Ho0Po/s320/chiquitaoldfash5336.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-I4ZCkOyPyStjqdAMj0088aX3a83JX5ANmDKsv9Gn_pIrtxtqM4n6Szl-Y6T4g7V9mLD_7Y4i7D7z0hyphenhyphenDlNSpRszNyFVFS1UM-rkNE3JlV7TacUaMm5PnnwXnBcjruzQwwBZlz_Ho0Po/s800/chiquitaoldfash5336.jpg", "comment_count": 0 }, { "title": "drones club", "url": "https://cocktailvirgin.blogspot.com/2020/04/drones-club.html", "published": "2020-04-11T08:00:00.000-04:00", "updated": "2020-04-11T08:00:09.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jason Clapham", "source": "Difford's Guide", "year": null }, "categories": [ "bitters (Angostura)", "cognac", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cognac (Courvoisier VS)", "1/2 oz Dark Rum (Plantation Original Dark)", "1 oz Cocchi Vermouth di Torino Sweet Vermouth", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Cognac (Courvoisier VS)\n1/2 oz Dark Rum (Plantation Original Dark)\n1 oz Cocchi Vermouth di Torino Sweet Vermouth\n1 dash Angostura Bitters\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Saturdays ago, I made one of the recipes that British bartender Jason Clapham had forwarded on to me that had been published in\nDifford's Guide\n. Jason is the Cocktail Member of the St. Edward's MCR in Oxford, and he explained that \"basically means I'm responsible for making cocktails for knackered teaching colleagues late at night.\" The recipe I selected was the Drones Club named after a fictional location in P.G. Wodhouse's comics, and one source described how, \"A drone being a male bee that does no work, living off the labor of others, it aptly describes the contemporary Edwardian stereotype of rich, idle young club members, though some of the members have careers and even jobs.\" For this split based Manhattan riff, he recommended a heavier dark rum\nwith some pot still aspect to it to work well with the Cognac.\nThe Drones Club welcomed the senses with a dark rum, Cognac, and allspice aroma. Next, grape and caramel on the sip developed into funky rum, Cognac, and allspice on the swallow. Overall, the drink had a very classic feel akin to the early 20th century rye-rum Manhattan, the\nPals of Old\n, as well as more modern ones like the\nNight Shift\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gTFJ-0H6G-cT2Y4jfi24pnZ71-UQyZDzikUvhRD6rD8KzVgKYmh9KT60J6DPZqBiy1mJz6ebbohd8sxUvMhtg8L8M_KilQ_CEy_5q2dZ6MfNWaBi8ZK7LYHOgY4PwIMeBIpimF8Vfx_0/s320/dronesclub5338.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gTFJ-0H6G-cT2Y4jfi24pnZ71-UQyZDzikUvhRD6rD8KzVgKYmh9KT60J6DPZqBiy1mJz6ebbohd8sxUvMhtg8L8M_KilQ_CEy_5q2dZ6MfNWaBi8ZK7LYHOgY4PwIMeBIpimF8Vfx_0/s800/dronesclub5338.jpg", "comment_count": 0 }, { "title": "tabu tabu grog", "url": "https://cocktailvirgin.blogspot.com/2020/04/tabu-tabu-grog.html", "published": "2020-04-12T08:00:00.000-04:00", "updated": "2020-04-12T08:00:03.541-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Marie King", "source": "Minimalist Tiki", "year": null }, "categories": [ "bitters (Angostura)", "grapefruit juice", "honey", "lime juice", "passion fruit syrup", "pimento dram", "rum" ], "ingredients": [ "2 oz Plantation OFTD Overproof Rum", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "1/2 oz Passion Fruit Puree (Passion Fruit Syrup)", "1/2 oz Honey Syrup 1:1", "1/4 oz Allspice Dram (Hamilton's)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a double old fashioned glass with crushed ice (Navy Grog ice cone). Garnish with mint, cherry, and spent lime shell (grapefruit twist).", "body_text": "2 oz Plantation OFTD Overproof Rum\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n1/2 oz Passion Fruit Puree (Passion Fruit Syrup)\n1/2 oz Honey Syrup 1:1\n1/4 oz Allspice Dram (Hamilton's)\n2 dash Angostura Bitters\nShake with ice and strain into a double old fashioned glass with crushed ice (Navy Grog ice cone). Garnish with mint, cherry, and spent lime shell (grapefruit twist).\nTwo Sundays ago, I decided to make a drink that I had spotted on\nInstagram\ncalled the Tabu Tabu Grog. Actually, it was not the drink itself that I saw, but an empty Mai Tai glass with the recipe for the Tabu Tabu Grog by Marie King printed on the side. I recognized the fact that several\nrecipes\nof Marie King of the Tonga Hut were published in the\nMinimalist Tiki\nbook, so I searched there and found instructions on how to make the drink (besides the same ingredient list). Overall, the combination reminded me of an egg white-less\nVoodoo Grog\n, so I was intrigued as to how the lack of egg white, the rum choice, and minor alterations would affect things.\nOnce prepared, the Tabu Tabu Grog welcomed the nose with a grapefruit and passion fruit bouquet. Next, grapefruit, lime, and honey swirled on the sip, and the swallow meandered in with burly rum, passion fruit, and all spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg272UlMufWlsqJcri1jLZRzKV7xtL6ElDYYKkx7xDrMQoISKa8mpgEDVsf_34LK4YmEKGzB11VwANFYLr8Yhq9oUA82Rfx612jVMMYAKaTcn8rxnbBfpHj0Xe1ZD2n5ML2YHhstEsZeJ8Z/s320/tabutabugrog5341.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg272UlMufWlsqJcri1jLZRzKV7xtL6ElDYYKkx7xDrMQoISKa8mpgEDVsf_34LK4YmEKGzB11VwANFYLr8Yhq9oUA82Rfx612jVMMYAKaTcn8rxnbBfpHj0Xe1ZD2n5ML2YHhstEsZeJ8Z/s800/tabutabugrog5341.jpg", "comment_count": 0 }, { "title": ":: four roses small batch select ::", "url": "https://cocktailvirgin.blogspot.com/2020/04/four-roses-small-batch-select.html", "published": "2020-04-12T13:29:00.000-04:00", "updated": "2020-04-12T13:29:23.454-04:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*spiritsreview", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "Last week, I received a package containing the new Four Roses product, Small Batch Select, as well as a sample of the regular Small Batch. Normally, I rather infrequently do spirits reviews on here, but I gave the go-ahead on this sample delivery since I figured that it would give us something to do during our time in quarantine. The Small Batch select is the first permanent addition to the Four Roses lineup since 2006, and it makes the fourth \"rose\" or permanent bottling option. The Select varies from the regular Small Batch by being at a higher proof (104° instead of 90°) and eschewing chill filtering. While both are mixes of 6 and 7 year old Bourbons and each contains the lower and higher rye mash bills (75/20/5 and 60/35/5), there was a difference in the yeast strains selected of the five: the Small Batch that I was sent opted for ones that produce robust fruitiness and slight spice character (yeast strains O and K, respectively), and the Select utilized delicate fruity flavor, light herbal essence, and the same slight spice character strains (yeast strains V, F, and K, respectively). I tasted these two samples against my bottle of Four Roses Yellow Label -- a circa 2019 80° bottling that is a mix of Bourbons that are around 5 years of age and generally consist of both mash bills and all five yeast strains (10 types in total although sometimes four yeast strains for 8 types in total). Not included in this tasting was their single barrel offering of a single mash bill-yeast strain combination generally aged longer and bottled at 100°. Here, I chose a Glencairn glass, did not add any water to the samples, and performed the tasting alongside Andrea, my wife and quarantine-mate.\n•\nFour Roses Yellow Label\n- circa 2019, 80 proof, chill filtered, around 5 years, 5 yeast strains-2 mash bills.\nNose:\napple, pear, caramel, woody in a cedar way.\nTaste:\ncaramel, toffee, vanilla, clove, mint, allspice.\n•\nFour Roses Yellow Small Batch\n- 90 proof, chill filtered, a mix of 6 and 7 years, 2 yeast strains-2 mash bills.\nNose:\nmaple, pear, softer wood notes akin to balsa.\nTaste:\nToffee, caramel, butterscotch, currant, mint, clove, cinnamon, vanilla on the finish.\n•\nFour Roses Yellow Small Batch Select\n- 104 proof, non-chill filtered, a mix of 6 and 7 years, 3 yeast strains-2 mash bills.\nNose:\nCaramel, raspberry, vanilla, wood in a pine and cedar way.\nTaste:\nCaramel, toffee, melony soft fruits like pear and apricot, vanilla, mint, clove, allspice.\nOverall, the Small Batch Select had more in common with the Yellow Label's flavor profile than the regular Small Batch did; however, it had an extra level of age (caramel richness and vanilla presence) and finesse over Four Roses' entry level product. While Andrea picked the Small Batch as her favorite, I leaned towards the Small Batch Select as the winner here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dJXOzqfBLchCiAqM-gs391Q3suMKIjxb7U7wXgOVwFvHq3WuqQEPxCg4M2374goBvvu1SePrOgMCPzjVlNNOVzChKhpWF8gQy_HnP-O8msYypYq7PHZMSD6NcYEoR2cLLNx0fmzfeoLM/s320/FourRosesLogo1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD17wxIIHh46f-9VzpVUmkZ87ds8_sahGmi4vx9rs3NmabOnjnb3VqXy64JSQCHSJ_HjqIWNgpBHUHHVYvwQ6dvCSpYRhsM3ozeDYv2xpO0g2rGynVB3kXk2x-OwljjymY2CwBU9fqeIEc/s320/fourrosessmallbatchselect.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dJXOzqfBLchCiAqM-gs391Q3suMKIjxb7U7wXgOVwFvHq3WuqQEPxCg4M2374goBvvu1SePrOgMCPzjVlNNOVzChKhpWF8gQy_HnP-O8msYypYq7PHZMSD6NcYEoR2cLLNx0fmzfeoLM/s800/FourRosesLogo1.jpg", "comment_count": 0 }, { "title": "hop, skip, and jump", "url": "https://cocktailvirgin.blogspot.com/2020/04/hop-skip-and-jump.html", "published": "2020-04-13T08:00:00.000-04:00", "updated": "2020-04-13T08:00:08.499-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Beckaly Franks", "source": "The Pontiac", "year": null }, "categories": [ "becherovka", "lime juice", "pineapple syrup", "rum" ], "ingredients": [ "1 1/2 oz Appleton Rum (Appleton Signature) (*)", "1 oz Pineapple Gomme Syrup (3/4 oz Pineapple Syrup)", "3/4 oz Lime Juice", "1 tsp Becherovka (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Appleton Rum (Appleton Signature) (*)\n1 oz Pineapple Gomme Syrup (3/4 oz Pineapple Syrup)\n3/4 oz Lime Juice\n1 tsp Becherovka (1/4 oz)\nShake with ice and strain into a cocktail coupe.\n(*) Beckaly listed the recipe as \"Jamaican rum\" but later clarified that she uses the less funky Appleton brand.\nTwo Mondays ago, I decided to make a drink that I had heard on Joseph Borosoki's Ask the Bartender\npodcast\non the Daiquiri (episode #2). Joseph interviewed five bartenders, and the only recipe that veered from the rum-sugar-lime trio was the Hop, Skip, and Jump from Beckaly Franks of the Pontiac in Hong Kong. Beckaly commented that the Becherovka here makes the flavors in the pineapple syrup pop, and I noted that it was also her choice of flavor accent in the\nI Love You Like a Punch in the Head\n.\nSo after the Daiquiri Time Out happy hour on Zoom (more on the\nDTO phenomenon\n), I utilized my extra lime juice to make this Daiquiri variation. Things began with an aged rum, pineapple, and clove aroma that preceded a lime and pineapple sip. Next, rum, pineapple, clove, cinnamon, and ginger flavors followed through on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_x7FUMkXzYuP_Sr_I6d0IwmD1HzggZxJDdyuDOvkTQX3MNTZN8AxX9q5Z9vlZRdmAJfG0gDMI_xlO6jTrKDy7JUuwfNR7T24hFnh9CctBSJhqWkPCHm1xiBqKkbRTVfJTWQVREJA38ERS/s320/hopskipjump5343.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_x7FUMkXzYuP_Sr_I6d0IwmD1HzggZxJDdyuDOvkTQX3MNTZN8AxX9q5Z9vlZRdmAJfG0gDMI_xlO6jTrKDy7JUuwfNR7T24hFnh9CctBSJhqWkPCHm1xiBqKkbRTVfJTWQVREJA38ERS/s800/hopskipjump5343.jpg", "comment_count": 0 }, { "title": "inherent vice", "url": "https://cocktailvirgin.blogspot.com/2020/04/inherent-vice.html", "published": "2020-04-14T08:00:00.000-04:00", "updated": "2020-04-14T08:00:11.770-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt Robold", "source": "Rumdood", "year": null }, "categories": [ "aperol", "bitters (other)", "campari", "rum (white)", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "3/4 oz Blanc Vermouth (Dolin)", "1/2 oz Aperol", "1/4 oz Campari", "2 dash Grapefruit Bitters (Bittercube Jamaica #2)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n3/4 oz Blanc Vermouth (Dolin)\n1/2 oz Aperol\n1/4 oz Campari\n2 dash Grapefruit Bitters (Bittercube Jamaica #2)\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I decided to make an original\nrecipe\nthat I had spotted on Matt Robold's\nRumdood\nblog. This agricole Negroni riff was entitled the Inherent Vice, and it began with a grapefruit and grassy aroma. Next, a citrussy white wine sip led into funky and grassy rhum notes melding into a bitter orange flavor on the swallow. Overall, quite delightful and I will gladly add it to the tapestry of other agricole Negroni riffs including the\nPirate Slave\n,\nDefensio\n,\nTarzan Boy\n, and\nSleeping with Strangers\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglit_S26i9PhxP9oR4GCLPhdpeIDU2Syf2YrajiPJMQhuKeCxg8qbndFentZbIBhyphenhyphen1h_9i1r7CsYDnq3BGh7_yLCjNpmApm_37lKm6CO3Nke2eFUBo58F1AuErrexwlwyq1f2jl225CZhY/s320/inherentvice5346.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglit_S26i9PhxP9oR4GCLPhdpeIDU2Syf2YrajiPJMQhuKeCxg8qbndFentZbIBhyphenhyphen1h_9i1r7CsYDnq3BGh7_yLCjNpmApm_37lKm6CO3Nke2eFUBo58F1AuErrexwlwyq1f2jl225CZhY/s800/inherentvice5346.jpg", "comment_count": 0 }, { "title": "augustine", "url": "https://cocktailvirgin.blogspot.com/2020/04/augustine.html", "published": "2020-04-15T08:00:00.000-04:00", "updated": "2020-04-15T08:00:00.603-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "gin", "grapefruit juice", "maraschino" ], "ingredients": [ "2/3 Dry Gin (1 3/4 oz Beefeater)", "2 dash Grapefruit Juice (3/4 oz)", "1 dash Maraschino Liqueur (1/4 oz Luxardo + 1 bsp Simple Syrup)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a grapefruit twist.", "body_text": "2/3 Dry Gin (1 3/4 oz Beefeater)\n2 dash Grapefruit Juice (3/4 oz)\n1 dash Maraschino Liqueur (1/4 oz Luxardo + 1 bsp Simple Syrup)\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass; I added a grapefruit twist.\nTwo Wednesdays ago, I ventured into the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook, and spotted the Augustine that appeared like a mintless\nSeventh Heaven\n. Once prepared, the Augustine donated a grapefruit and nutty cherry bouquet to the nose. Next, grapefruit and a hint of fruitiness on the sip led into gin and nutty cherry flavors on the swallow. Overall, the drink was pleasant, but it felt that it was lacking an element such as a dash of absinthe for depth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpcyYuuBricGM18aR2oxUDeuAXg7PwGlkK2BIpSV1WGfhlxd2a7Gg7nA8bJZ8VVNQ6oGYQY40Q_C1mjQuUuxIGllYij02KE3wB45gWmVhEko4IMUc75IfaprycJyIL28IyYQbCh_qxEQ2/s320/augustine5348.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpcyYuuBricGM18aR2oxUDeuAXg7PwGlkK2BIpSV1WGfhlxd2a7Gg7nA8bJZ8VVNQ6oGYQY40Q_C1mjQuUuxIGllYij02KE3wB45gWmVhEko4IMUc75IfaprycJyIL28IyYQbCh_qxEQ2/s800/augustine5348.jpg", "comment_count": 0 }, { "title": "javelin", "url": "https://cocktailvirgin.blogspot.com/2020/04/javelin.html", "published": "2020-04-16T08:00:00.000-04:00", "updated": "2020-04-16T08:00:11.056-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Matt Clark", "source": "Dutch Kills", "year": null }, "categories": [ "amaro", "cointreau", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Old Grand-Dad Bonded)", "1 oz Amontillado Sherry (Lustau)", "1 oz Amaro Nardini", "1 bsp Cointreau" ], "instructions": "Build in a double old fashioned glass with ice (stir with ice and strain into a double old fashioned glass with a large ice cube) and garnish with an orange twist.", "body_text": "1 oz Bourbon (Old Grand-Dad Bonded)\n1 oz Amontillado Sherry (Lustau)\n1 oz Amaro Nardini\n1 bsp Cointreau\nBuild in a double old fashioned glass with ice (stir with ice and strain into a double old fashioned glass with a large ice cube) and garnish with an orange twist.\nTwo Thursdays ago, I decided to make a drink that I spotted on\nInstagram\non bartender Tommy Prieto's feed called the Javelin. The Javelin was created by Matt Clark of Dutch Kills in the Boulevardier vein with a name that reminded me of the\nBoomerang\n, and it began with an orange oil, nutty sherry, and caramel aroma. Next, the caramel continued on into the sip along with the sherry's grape, and the swallow rounded off the affair with Bourbon, nutty, orange, and bitter gentian flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim62zCdsIEqfq58y_XG9RcI9a5l85pOF073kSJ_hyOUenYhG9-3TNh_-iaMMQxVySg-r0tuDsfYtKMv2zoCOMo8Rr8QiSF_fcZrHhpnXUAz5FdEX79MlHySo-G9TGPLemA7FvOcDvxCFuG/s320/javelin5349.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim62zCdsIEqfq58y_XG9RcI9a5l85pOF073kSJ_hyOUenYhG9-3TNh_-iaMMQxVySg-r0tuDsfYtKMv2zoCOMo8Rr8QiSF_fcZrHhpnXUAz5FdEX79MlHySo-G9TGPLemA7FvOcDvxCFuG/s800/javelin5349.jpg", "comment_count": 0 }, { "title": "dutch hand", "url": "https://cocktailvirgin.blogspot.com/2020/04/dutch-hand.html", "published": "2020-04-17T08:00:00.000-04:00", "updated": "2020-04-17T08:00:03.333-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "batavia arrack", "bitters (mole)", "campari", "genever", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Genever (Bols)", "3/4 oz Batavia Arrack (van Oosten)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Campari", "3 dash Chocolate Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "3/4 oz Genever (Bols)\n3/4 oz Batavia Arrack (van Oosten)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Campari\n3 dash Chocolate Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nInspired by the\nRight Hand\nat Milk & Honey and riffs like the\nTres Hands\n, I decided to create a Genever and Batavia Arrack variation that I dubbed the Dutch Hand. The Dutch besides distilling Genever are major importers of Batavia Arrack dating back to the Dutch East India Trading Company and now with rum merchants like E&A Scheer. Moreover, the combination of Genever and Batavia Arrack was one that worked well in Sahil Mehta's\nDouble Dutch\nand Ricky Gomez's\nWeirding Way\n. While those two and the\nGenever Gimlet\nwith Swedish punsch (containing Batavia Arrack) were all citrus drinks, I had faith that the duo would work well in this Negroni-Boulevardier style.\nThe Dutch Hand reached out with a malt, funky Batavia Arrack, and fruity orange nose. Next, grape and malt mingled on the sip, and the swallow offered up funky, herbal, and orange flavors with an chocolate and orange finish. Definitely quirky, but definitely complex and delicious to my palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHrxNIjzEiyDdPzwE9YNxLEXW70Wm0vikYgGEm-KFARFdr9jpWcXT0_xBrTfopNe0StBUeQqTsb5IIitwRzb2EI9Mun4zRvIInZbGruSdHR-XKZ9xkCInqP4H4ryKiZkW72SajpqEzJG-/s320/dutchhand5352.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHrxNIjzEiyDdPzwE9YNxLEXW70Wm0vikYgGEm-KFARFdr9jpWcXT0_xBrTfopNe0StBUeQqTsb5IIitwRzb2EI9Mun4zRvIInZbGruSdHR-XKZ9xkCInqP4H4ryKiZkW72SajpqEzJG-/s800/dutchhand5352.jpg", "comment_count": 0 }, { "title": "every victory", "url": "https://cocktailvirgin.blogspot.com/2020/04/every-victory.html", "published": "2020-04-18T08:00:00.000-04:00", "updated": "2020-04-18T08:00:03.523-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "John Myers", "source": "ShakeStir", "year": 2015 }, "categories": [ "amaro", "aperol", "bitters (Peychaud's)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)", "1 oz Cardamaro", "1 oz Aperol", "2 dash Peychaud's Bitters" ], "instructions": "Build in an old fashioned glass, add a large ice cube, and stir (stir with ice and strain into an old fashioned glass with a large ice cube). ShakeStir", "body_text": "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)\n1 oz Cardamaro\n1 oz Aperol\n2 dash Peychaud's Bitters\nBuild in an old fashioned glass, add a large ice cube, and stir (stir with ice and strain into an old fashioned glass with a large ice cube).\nTwo Saturdays ago, I ventured into the\nShakeStir\nrecipe database and found the Every Victory by John Myers of Portland, Maine. This 2015 riff on the Boulevardier was named after a William James quote, \"Every victory leaves something drastic and bitter in the cup.\" Once prepared, the Every Victory donated a bitter herbal bouquet akin to wormwood that led into a grape and orange sip. Next, the Bourbon was joined by bitter herbal notes melding into a gentle rhubarb flavor on the swallow with an anise finish. True to the quote, the combination of amari left something bitter in the glass that I do not usually associate with either Cardamaro or Aperol alone.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7xoE_Hfa79o6uCae4KSScLsZMVwXd5t5cnTNVF_IbFNMKOwBdxPS-hqnaYMSfwp3fu36zlVe8Xo0-8v7yDvRZs1X71JEKfl1aGzjGwcw9KZ11ECHSKOC4rml8qH7i273rmA7IEb1WdLX/s320/everyvictory5353.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7xoE_Hfa79o6uCae4KSScLsZMVwXd5t5cnTNVF_IbFNMKOwBdxPS-hqnaYMSfwp3fu36zlVe8Xo0-8v7yDvRZs1X71JEKfl1aGzjGwcw9KZ11ECHSKOC4rml8qH7i273rmA7IEb1WdLX/s800/everyvictory5353.jpg", "comment_count": 0 }, { "title": "exchange place", "url": "https://cocktailvirgin.blogspot.com/2020/04/exchange-place.html", "published": "2020-04-19T08:00:00.000-04:00", "updated": "2020-04-19T08:00:07.283-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Peychaud's)", "cynar", "sherry" ], "ingredients": [ "1 1/4 oz Cynar", "1 1/4 oz Fino Sherry (Lustau)", "1/2 oz Cucumber Syrup (*)", "2-3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Butterfly Absinthe) rocks glass, and garnish with lemon oil from a twist.", "body_text": "1 1/4 oz Cynar\n1 1/4 oz Fino Sherry (Lustau)\n1/2 oz Cucumber Syrup (*)\n2-3 dash Peychaud's Bitters\nStir with ice, strain into an absinthe-rinsed (Butterfly Absinthe) rocks glass, and garnish with lemon oil from a twist.\n(*) I did an equal parts cucumber juice (muddled and strained cucumber chunks) to sugar. Perhaps a 2 parts juice to 1 part sugar or all cucumber juice ratio would appeal to people seeking drier drinks. Or reducing the 1:1 syrup to 1/4 oz.\nA few hours before the kick off of the inaugural Sazerac Sunday on Zoom, I began thinking about the classic and how to riff on it. The idea of the Fino sherry-Cynar combination of\nRemember the Alimony\npopped into my head, and I wondered if I could make a low proof Sazerac-inspired number. From there, I pondered what cucumber would do in this combination especially how it behaved with Fino-Cynar in the\nNot a Melon\nand Peychaud's Bitters in the\n3185\n.\nThe end result was intriguing but perhaps needed a touch of work especially on the sweetness end (and also a riper cucumber than the hothouse English one I purchased would help). For a name, I dubbed this one the Exchange Place after the side street where the Sazerac was served in the late 19th century. In the glass, the drink welcomed the nose with a lemon, anise, and licorice aroma. Next, a caramel-driven sip led into melon, celery, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3sOpNvHJpX5D2ekMmEfB8KBogbKak2wEWe5pEG79a9auc3B9SCNlKQ6I97Iu34ex-FZDQ_h0dkEAYiQRrfgU4Vtua3s2uNep_slHZohwIpvoh89QPjyzIDJ7-hyoPbCSpGQwXacSNPVY/s320/exchangeplace5355.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3sOpNvHJpX5D2ekMmEfB8KBogbKak2wEWe5pEG79a9auc3B9SCNlKQ6I97Iu34ex-FZDQ_h0dkEAYiQRrfgU4Vtua3s2uNep_slHZohwIpvoh89QPjyzIDJ7-hyoPbCSpGQwXacSNPVY/s800/exchangeplace5355.jpg", "comment_count": 0 }, { "title": "golden age", "url": "https://cocktailvirgin.blogspot.com/2020/04/golden-age.html", "published": "2020-04-20T08:00:00.000-04:00", "updated": "2020-04-20T08:00:15.814-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Pip Hanson", "source": "Northstar Cocktails", "year": 2012 }, "categories": [ "bitters (Peychaud's)", "cynar", "licor 43", "rum", "sherry" ], "ingredients": [ "2 oz Flor de Caña Gold Rum", "1 oz Tio Pepe Fino Sherry (Lustau)", "1 oz Cynar", "1/2 oz Licor 43", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a grapefruit twist.", "body_text": "2 oz Flor de Caña Gold Rum\n1 oz Tio Pepe Fino Sherry (Lustau)\n1 oz Cynar\n1/2 oz Licor 43\n3 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass, and garnish with a grapefruit twist.\nTwo Mondays ago, I selected the 2012\nNorthstar Cocktails\nand spotted the Golden Age from Pip Hanson. The recipe had been skipped over for years since I lacked Fino sherry in my collection until rather recently, and the combination with Cynar reminded me of my experiments the night before with the Exchange Place. Here, the additions to the equation were aged rum and the citrussy-vanilla Licor 43. Once prepared, the Golden Age proffered grapefruit, vanilla, and herbal aromas to the nose. Next, a caramel and white wine sip continued on into rum, funky herbal, vanilla, citrus, and savory flavors on the swallow. Overall, the combination felt like it needed a little work in the same way as my own drink the night before did.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiPBL-Amn-5kxljymlhJIBu6A3jxPTALYMc2sxefJsFjAAymBwnJQ4gTH_19qNbDoVTHr0n5Cq4V4iEHp5FjYGSgC5Tr9xea0IIYU838rOyEftP8G4h_NbV5qpzY0nYIie06RjD6OEfA3/s320/goldenage5357.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiPBL-Amn-5kxljymlhJIBu6A3jxPTALYMc2sxefJsFjAAymBwnJQ4gTH_19qNbDoVTHr0n5Cq4V4iEHp5FjYGSgC5Tr9xea0IIYU838rOyEftP8G4h_NbV5qpzY0nYIie06RjD6OEfA3/s800/goldenage5357.jpg", "comment_count": 0 }, { "title": "zombie lady", "url": "https://cocktailvirgin.blogspot.com/2020/04/zombie-lady.html", "published": "2020-04-21T08:00:00.000-04:00", "updated": "2020-04-21T08:00:09.607-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "egg white", "falernum", "grapefruit juice", "grenadine", "herbsainte", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Demerara 151 Proof Rum (Lemon Hart)", "1/2 oz Gold or Dark Jamaican Rum (Smith & Cross)", "1/2 oz Gold Puerto Rican Rum (Don Q Extra Añejo Oro)", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/4 oz Cinnamon Syrup", "1/4 oz Falernum (Velvet)", "1/4 oz Grenadine", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a rocks or coupe glass, and garnish with 5 drops of Herbstura (equal parts Herbsaint and Angostura Bitters).", "body_text": "1/2 oz Demerara 151 Proof Rum (Lemon Hart)\n1/2 oz Gold or Dark Jamaican Rum (Smith & Cross)\n1/2 oz Gold Puerto Rican Rum (Don Q Extra Añejo Oro)\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/4 oz Cinnamon Syrup\n1/4 oz Falernum (Velvet)\n1/4 oz Grenadine\n1 Egg White\nShake once without ice and once with ice, strain into a rocks or coupe glass, and garnish with 5 drops of Herbstura (equal parts Herbsaint and Angostura Bitters).\nTwo Tuesdays ago, I pondered what the\n1934 Zombie\nwould be like as an egg white Sour. The direction I took was inspired by the 1930s\nWhite Lady\nso I dubbed the experiment the Zombie Lady. I removed the Zombie's Herbsaint and Angostura Bitters from the mix and utilized them as the garnish akin to how many use lemon or orange oil from a twist in the White Lady. Once built, the Zombie Lady lurched at the nose with anise, cinnamon, and clove aromas. Next a creamy lime, grapefruit, and berry sip attacked with a funky rum, cinnamon, and clove swallow. Overall, I was rather pleased with the end result.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NmitV9mDwhw6TQJSL4HhDiLr05S_uRt5eMxtcpcPvhgAH3IBAzMSTI57WiFhaRuxwZzK9pxWMbAr6ZBcd0JhPKwDrhr2bjQSGFc11cMidpdH60_onpgZmwcwWzzGYfe1wvG47N78U_IF/s320/zombielady5361.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NmitV9mDwhw6TQJSL4HhDiLr05S_uRt5eMxtcpcPvhgAH3IBAzMSTI57WiFhaRuxwZzK9pxWMbAr6ZBcd0JhPKwDrhr2bjQSGFc11cMidpdH60_onpgZmwcwWzzGYfe1wvG47N78U_IF/s800/zombielady5361.jpg", "comment_count": 0 }, { "title": "fallen angel", "url": "https://cocktailvirgin.blogspot.com/2020/04/fallen-angel.html", "published": "2020-04-22T08:00:00.000-04:00", "updated": "2020-04-22T08:00:03.658-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Etienne Kechichian", "source": "Raoul's", "year": null }, "categories": [ "apricot liqueur", "lemon juice", "strega", "tequila" ], "ingredients": [ "30 mL Blanco Tequila (1 1/2 oz Lunazul)", "25 mL Lemon Juice (3/4 oz)", "15 mL Apricot Liqueur (1/2 oz Rothman & Winter)", "5 mL Strega (1/4 oz)", "1 bsp Agave Syrup (omit)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist (lemon twist).", "body_text": "30 mL Blanco Tequila (1 1/2 oz Lunazul)\n25 mL Lemon Juice (3/4 oz)\n15 mL Apricot Liqueur (1/2 oz Rothman & Winter)\n5 mL Strega (1/4 oz)\n1 bsp Agave Syrup (omit)\nShake with ice, strain into a cocktail glass, and garnish with an orange twist (lemon twist).\nTwo Wednesdays ago, I decided to make a recipe recommended to me by Jason Clampham after I enjoyed his\nDrones Club\n. The Fallen Angel was not his drink but one created at a bar in town, namely Raoul's in Oxford, by bartender Etienne Kechichian. I was drawn to this Tequila Daisy for it paired apricot and Strega liqueurs that worked well together in the\nWhite Birch Fizz\nand the\nLow Hanging Fruit\n, so I decided to give this recipe a go.\nThe Fallen Angel began with a lemon and agave aroma. Next, lemon and orchard fruit on the sip descended into tequila, apricot, licorice, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFR9C6WCedcng8aOmQPc7PYfV1D5OTieKWBKD5Bt-lsmavFMcbJ-3NsQDOPx_4rpPfGDBidbavZVu7Ado-2H63AsPiyr_-__F1uue5q3wqrHQ9foHjT2kBjuNqM4k1HC2OwGCX_9qzsaWF/s320/fallenangel5364.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFR9C6WCedcng8aOmQPc7PYfV1D5OTieKWBKD5Bt-lsmavFMcbJ-3NsQDOPx_4rpPfGDBidbavZVu7Ado-2H63AsPiyr_-__F1uue5q3wqrHQ9foHjT2kBjuNqM4k1HC2OwGCX_9qzsaWF/s800/fallenangel5364.jpg", "comment_count": 0 }, { "title": "broken branch", "url": "https://cocktailvirgin.blogspot.com/2020/04/broken-branch.html", "published": "2020-04-23T08:00:00.000-04:00", "updated": "2020-04-23T08:00:06.959-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "David Nepove", "source": "Drink More Whiskey", "year": null }, "categories": [ "averna", "bitters (Angostura)", "maraschino", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Wild Turkey 101)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Maraschino (Luxardo)", "1/2 oz Averna", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Wild Turkey 101)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Maraschino (Luxardo)\n1/2 oz Averna\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Thursdays ago, I was invited to join the Daily.Sip.Cocktail crew from\nInstagram\nto make a drink with them. For a recipe that I was sure that all four of us could assemble, I selected the Broken Branch by San Francisco's David Nepove from Daniel Yaffe's\nDrink More Whiskey\nbook. This Bourbon Manhattan reminded me of the\nBrooklyn Brawler\ngiven the duo of Averna and Maraschino accenting a whiskey and vermouth base. Once assembled, the Broken Branch donated an orange and nutty cherry aroma. Next, caramel, grape, and cherry notes on the sip snapped into Bourbon and herbal flavors on the swallow with a nutty spice on the finish. Overall, the Broken Branch was very well rounded, and the other elements kept the Maraschino in check; moreover, it served as a good sipper even when it warmed up as the four of us chatted on the\nHouseParty\napp in our separate quarantined home bars and kitchens.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5riImfActT1b-1dBUK4uxvfIw-5paTLMIl1KY4wsS45_iTYbIgZEMeOtOpmA-oryUsW4lZQUF96nghQjN7y5_lymTcdZvpegVMgyeN9qfWckd0CN0UTf32qugK3jJbKzij22P1x8A533/s320/brokenbranch5366.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5riImfActT1b-1dBUK4uxvfIw-5paTLMIl1KY4wsS45_iTYbIgZEMeOtOpmA-oryUsW4lZQUF96nghQjN7y5_lymTcdZvpegVMgyeN9qfWckd0CN0UTf32qugK3jJbKzij22P1x8A533/s800/brokenbranch5366.jpg", "comment_count": 1 }, { "title": "pieces of eight", "url": "https://cocktailvirgin.blogspot.com/2020/04/pieces-of-eight.html", "published": "2020-04-24T08:00:00.000-04:00", "updated": "2020-04-24T08:00:05.566-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": null, "source": "Pieces of Eight restaurant", "year": 1962 }, "categories": [ "lemon juice", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Puerto Rican Rum (2 oz Flor de Caña Añejo Oro)", "1 1/2 oz Passion Fruit Syrup", "1 1/2 oz Lemon Juice", "1/2 oz Lime Juice" ], "instructions": "Blend 5 seconds with 4 oz crushed ice (7 oz cracked ice), pour into a tall glass (Tiki mug), and top with crushed ice. Here, I garnished with 8 pieces of grilled pineapple and 2 pineapple leaves.", "body_text": "1 1/2 oz Puerto Rican Rum (2 oz Flor de Caña Añejo Oro)\n1 1/2 oz Passion Fruit Syrup\n1 1/2 oz Lemon Juice\n1/2 oz Lime Juice\nBlend 5 seconds with 4 oz crushed ice (7 oz cracked ice), pour into a tall glass (Tiki mug), and top with crushed ice. Here, I garnished with 8 pieces of grilled pineapple and 2 pineapple leaves.\nTwo Fridays ago, I decided to make use of the pineapple that I had bought at the local market to finally make the Pieces of Eight from Jeff Berry's\nRemixed\nbook. This circa 1962 Tiki drink created at the Pieces of Eight restaurant in Marina del Rey, California, was akin to a\nHurricane\nwith a lighter style of rum and with the inclusion of lime juice to the mix. Once whipped up, the Pieces of Eight opened up with a passion fruit and charred pineapple bouquet. Next, lemon and lime notes on the sip sailed into rum and passion fruit on the swallow with a lemony finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0xoSHZxHRL47bRUcxtzKn_aySY_9pL6NPp4MfJVn0plmkMTVtG-I2RHW-buLCf97Y7ah0DLaOhWGM7-j8sl7gw9BsVYhD_efjKm7LRzShybxq4zB6-s7CyYcqo6L4GVsqs38H_BMZ71e/s320/piecesofeight5370.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0xoSHZxHRL47bRUcxtzKn_aySY_9pL6NPp4MfJVn0plmkMTVtG-I2RHW-buLCf97Y7ah0DLaOhWGM7-j8sl7gw9BsVYhD_efjKm7LRzShybxq4zB6-s7CyYcqo6L4GVsqs38H_BMZ71e/s800/piecesofeight5370.jpg", "comment_count": 0 }, { "title": "nail in the coffin", "url": "https://cocktailvirgin.blogspot.com/2020/04/nail-in-coffin.html", "published": "2020-04-25T08:00:00.000-04:00", "updated": "2020-04-25T08:00:00.821-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Brian Means", "source": "Drink More Whiskey", "year": null }, "categories": [ "fernet-branca", "licor 43", "madeira", "scotch" ], "ingredients": [ "1 1/2 oz Yamazaki 12 Year Single Malt (Kavalan Classic)", "3/4 oz Rainwater Madeira (Blandy's 5 Year Verdelho)", "1/2 oz Licor 43 or Other Vanilla Liqueur (Licor 43)", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with grated black cardamom.", "body_text": "1 1/2 oz Yamazaki 12 Year Single Malt (Kavalan Classic)\n3/4 oz Rainwater Madeira (Blandy's 5 Year Verdelho)\n1/2 oz Licor 43 or Other Vanilla Liqueur (Licor 43)\n1/4 oz Fernet Branca\nStir with ice, strain into a Nick & Nora glass, and garnish with grated black cardamom.\nTwo Saturdays ago, I returned to Daniel Yaffee's\nDrink More Whiskey\nbook and decided on the Nail in the Coffin by Brian Means from San Francisco. This Rusty Nail riff was unique for it did not call for Drambuie as one of the ingredients as others like the\nTooth and Nail\nand\nBitter Nail\nhad; instead, it utilized a trio of Madeira, Licor 43, and Fernet as the modifiers. While I lacked a Japanese whisky in my collection, I figured that a Taiwanese single malt was a good substitute in a quarantine situation. Once stirred and strained, the Nail in the Coffin proffered a cardamom, vanilla, and herbal nose. Next, malt and grape swirled on the sip, and the swallow gave forth whisky, vanilla, gentian, and menthol flavors that rather kept the Fernet Branca in check.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUQnOTiDI_qBxbrDniIr8dlqw4YYWauS8RRjvBtv2tlTppEXeoztLwULc1fZLjyqqEhnZiXtP64XmXmVr538Ea4xj75nPuCPuNmTtSVeLxDDlEwChCZHnhF4JOB8vPPK9ddrW52v-RZ9H/s320/nailinthecoffin5371.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUQnOTiDI_qBxbrDniIr8dlqw4YYWauS8RRjvBtv2tlTppEXeoztLwULc1fZLjyqqEhnZiXtP64XmXmVr538Ea4xj75nPuCPuNmTtSVeLxDDlEwChCZHnhF4JOB8vPPK9ddrW52v-RZ9H/s800/nailinthecoffin5371.jpg", "comment_count": 0 }, { "title": "reverend mather", "url": "https://cocktailvirgin.blogspot.com/2020/04/reverend-mather.html", "published": "2020-04-26T08:00:00.000-04:00", "updated": "2020-04-26T08:00:07.536-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Brian Maxwell", "source": "Shaker of Spirits", "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (green)", "madeira", "rum", "whiskey (Rye)" ], "ingredients": [ "1 oz Higher Proof Rye Whiskey (Rittenhouse Rye)", "1/2 oz Pineapple Rum (Plantation)", "1 1/2 oz Rainwater Madeira (Blandy's Verdelho)", "1/4 oz Green Chartreuse", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist. Brian recommends a rye over 80° here. Shaker of Spirits", "body_text": "1 oz Higher Proof Rye Whiskey (Rittenhouse Rye)\n1/2 oz Pineapple Rum (Plantation)\n1 1/2 oz Rainwater Madeira (Blandy's Verdelho)\n1/4 oz Green Chartreuse\n3 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist. Brian recommends a rye over 80° here.\nTwo Sundays ago, I decided to make one of the recipes that Brian Maxwell has been posting daily on his\nShaker of Spirits\nblog called the\nReverend Mather\n. This Manhattan riff was created in tribute to one of the leaders of the Salem Witch Trials and the early Temperance (moderation not Prohibition) movement. Once prepared, the Reverend Mather offered up a lemon and rye aroma with a sweeter note perhaps from the pineapple in the rum. Next, caramel and grape conspired on the sip, and the swallow proclaimed rye, rum, grape, and pineapple-herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTc7hgsTm7vA1-bbAQrFrdnnuJ0YB53RFREXUduSZ4ZfCrR9CzkxE2zVBB2cPYZ4juyjl8Hsgsa3VTki3yl2GQctN5HMebXY-ZgnHSB3Gqx7k97RREKdyJOiihjxEyV6-Bkb-ZIQO58qiK/s320/reverendmather5373.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTc7hgsTm7vA1-bbAQrFrdnnuJ0YB53RFREXUduSZ4ZfCrR9CzkxE2zVBB2cPYZ4juyjl8Hsgsa3VTki3yl2GQctN5HMebXY-ZgnHSB3Gqx7k97RREKdyJOiihjxEyV6-Bkb-ZIQO58qiK/s800/reverendmather5373.jpg", "comment_count": 0 }, { "title": "fair fight", "url": "https://cocktailvirgin.blogspot.com/2020/04/fair-fight.html", "published": "2020-04-27T08:00:00.000-04:00", "updated": "2020-04-27T08:00:09.302-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "El Camino", "year": 2013 }, "categories": [ "applejack", "bitters (Peychaud's)", "lemon juice", "pimm's no. 1", "simple syrup", "st. germain" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Pimm's No. 1", "3/4 oz Lemon Juice", "1/2 oz St. Germain Elderflower Liqueur", "1/4 oz Demerara Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Pimm's No. 1\n3/4 oz Lemon Juice\n1/2 oz St. Germain Elderflower Liqueur\n1/4 oz Demerara Syrup\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nWhile looking up the\nBentley\nCocktail, I rediscovered Colin Shearn's riff\nAlways Crashing the Same Car\n. I became curious as to whether there were other Shearn recipes out there to be uncovered, and I found one called the Fair Fight that Shearn developed for the opening of the El Camino in Louisville in the\nAnthropologie\nblog from 2013. The combination of Pimm's, lemon, and elderflower reminded me of the\nHungry Like the Wolf\nbut without the ginger beer component here.\nThe Fair Fight squared up with a lemon, apple, and red fruit bouquet. Next, lemon and red fruit continued on into the sip, and apple, grapefruit, berry, and floral flavors duked it out on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3WJxHHkR43k-LaE2A18yAj5GviV0McErtkaFi0XEvKATWkpGd8256OdLXEAaKgwCOOy8uViZJ4EQyQc9VBacgZiufDjfbyIHWHf8QldGr3vdhhdmoM__AxwikcIV3p0Gr3ZxWMfrj7cx/s320/fairfight5375.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3WJxHHkR43k-LaE2A18yAj5GviV0McErtkaFi0XEvKATWkpGd8256OdLXEAaKgwCOOy8uViZJ4EQyQc9VBacgZiufDjfbyIHWHf8QldGr3vdhhdmoM__AxwikcIV3p0Gr3ZxWMfrj7cx/s800/fairfight5375.jpg", "comment_count": 0 }, { "title": "the third oath", "url": "https://cocktailvirgin.blogspot.com/2020/04/the-third-oath_28.html", "published": "2020-04-28T08:00:00.000-04:00", "updated": "2020-04-28T08:00:05.785-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Jason Alexander", "source": "Minimalist Tiki", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "falernum", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 1/2 oz Plantation OFTD Rum", "1 1/2 oz Cinnamon Syrup", "1/2 oz Falernum (Velvet)", "1 oz Lime Juice", "1/2 oz Grapefruit Juice", "2 dash Aromatic Bitters (Angostura)", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Shake with crushed ice, pour into a snifter glass (Tiki mug), and fill with crushed ice. Garnish with a cinnamon stick and a mint sprig (omit the mint).", "body_text": "2 1/2 oz Plantation OFTD Rum\n1 1/2 oz Cinnamon Syrup\n1/2 oz Falernum (Velvet)\n1 oz Lime Juice\n1/2 oz Grapefruit Juice\n2 dash Aromatic Bitters (Angostura)\n1 dash Absinthe (20 drop St. George)\nShake with crushed ice, pour into a snifter glass (Tiki mug), and fill with crushed ice. Garnish with a cinnamon stick and a mint sprig (omit the mint).\nTwo Tuesdays ago, we were in a tropical mood, so I reached for the\nMinimalist Tiki\nbook. There, I latched on to the Third Oath by Jason Alexander that seemed like a cinnamon-syrup forward\nJet Pilot\nor\n1934 Zombie\n(without the grenadine). I probably put this one off for a bit due to the three and six times larger amount of cinnamon syrup to those classics, respectively, but it seemed like a good time to try something edgy.\nThe Third Oath welcomed the nose with a cinnamon aroma that melded into funky rum notes. Next, caramel, grapefruit, and lime on the sip led into burly rum, cinnamon, and cherry flavors on the swallow with a mixed spice element on the finish. The cherry flavor is not something that I have noticed before in OFTD but one that is apparent in my Lemon Hart 151; perhaps it came out due to the interaction with the cinnamon. Overall, the big rum presence balanced the cinnamon syrup rather elegantly instead of coming across like a mouthful of Fireball (then again, I am using a syrup derived from cinnamon sticks and not chemicals like the flavored whiskey).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68OB4EPYUBXOeVQgzpaRgjAme6AnZyGEe5hcTDUFIkqYd9h7yS1Nhj9DNetnaHJ78lR0u3iZMUWIsmGkncdFwa5S0eJQaenbOl89HrA8POyzi8h1EwU_tOHDH568iBbIBUNVd8axQNqRg/s320/thirdoath5378.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68OB4EPYUBXOeVQgzpaRgjAme6AnZyGEe5hcTDUFIkqYd9h7yS1Nhj9DNetnaHJ78lR0u3iZMUWIsmGkncdFwa5S0eJQaenbOl89HrA8POyzi8h1EwU_tOHDH568iBbIBUNVd8axQNqRg/s800/thirdoath5378.jpg", "comment_count": 1 }, { "title": "orchid thief", "url": "https://cocktailvirgin.blogspot.com/2020/04/orchid-thief.html", "published": "2020-04-29T08:00:00.000-04:00", "updated": "2020-04-29T08:00:12.157-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chip Tyndale", "source": "Dutch Kills and the Flatiron Lounge", "year": null }, "categories": [ "benedictine", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Fino Sherry (Lustau)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Benedictine" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Fino Sherry (Lustau)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Benedictine\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I decided to make a recipe from\nPunchDrink\ncalled the Orchid Thief that was created by Chip Tyndale of Dutch Kills and the Flatiron Lounge at the time. The drink was his cross of a\nBamboo\nand a\nChrysanthemum\n, and I was curious as to how it would play out without the latter's absinthe accent. Once prepared, the Orchid Thief began with a lemon, herbal, and savory aroma. Next, a semi-sweet white wine sip stole away with a savory sherry and herbal swallow with a hint of chocolate on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZG41ENf4qx9J7BUofxqLOyBJFmRo83OsezXWDKCAMn8HDd3rVSOjLU-wVB1unwX-mwxMnTRSa1HCFC5ubTvwBadFFAUAjraiCdN8lwNZVt7SDMD0EnEJmmGpA9kJrIm7X4dWdp5ScKMf/s320/orchidthief5381.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZG41ENf4qx9J7BUofxqLOyBJFmRo83OsezXWDKCAMn8HDd3rVSOjLU-wVB1unwX-mwxMnTRSa1HCFC5ubTvwBadFFAUAjraiCdN8lwNZVt7SDMD0EnEJmmGpA9kJrIm7X4dWdp5ScKMf/s800/orchidthief5381.jpg", "comment_count": 0 }, { "title": "trans-am", "url": "https://cocktailvirgin.blogspot.com/2020/04/trans-am.html", "published": "2020-04-30T08:00:00.000-04:00", "updated": "2020-04-30T08:00:14.364-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Dave Nurmi", "source": "Rockwell Place", "year": null }, "categories": [ "applejack", "benedictine", "bitters (Angostura)", "whiskey (Rye)" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Old Overholt Bonded (1 1/4 oz Old Overholt 80°)", "1/4 oz Benedictine (1/2 oz) (see text))", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Old Overholt Bonded (1 1/4 oz Old Overholt 80°)\n1/4 oz Benedictine (1/2 oz) (see text))\n2 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\nTwo Thursdays ago, I decided to make a drink that I had spotted in bartender Timothy Miner's\nInstagram\ncalled the Trans-Am. When questioned, he mentioned that the recipe was an American Trilogy with Benedictine and Angostura instead of maple syrup and orange bitters. My recipe search uncovered that the American Trilogy has 1/2 oz maple (2 parts maple:1 part water), so I went with that volume of liqueur; after I made it, I was later corrected that the Trans-Am has 1/4 oz Benedictine, but 1/2 oz worked well to my palate akin to Death & Co.'s\nShruff's End\n. Three days later, I did get around to making the American Trilogy, but I was in a Benedictine mood so I went with the riff first. And that riff was crafted by bartender Dave Nurmi at the Rockwell Place in Brookyln.\nThe Trans-Am revved up the nose with orange oil and rye-herbal aromas. Next, a caramel sip led into rye, apple, and minty-herbal flavors with an allspice and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUE92N2HcFm3NUTGHtB3sJapqZYoXwdL-R6Vw0tMVq0bbn1tBrZwDw6eyh1dXroNYwZwAVDbKGCUvnZ2-f8FVv0JWZAaz4VSPBv5AI5DNh6A7uSWFHFArjA23YXz6tg_vrbnv1MzwnFoC/s320/transam5383.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUE92N2HcFm3NUTGHtB3sJapqZYoXwdL-R6Vw0tMVq0bbn1tBrZwDw6eyh1dXroNYwZwAVDbKGCUvnZ2-f8FVv0JWZAaz4VSPBv5AI5DNh6A7uSWFHFArjA23YXz6tg_vrbnv1MzwnFoC/s800/transam5383.jpg", "comment_count": 0 }, { "title": "el morocco", "url": "https://cocktailvirgin.blogspot.com/2020/05/el-morocco.html", "published": "2020-05-01T08:00:00.000-04:00", "updated": "2020-05-01T08:00:09.598-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Gabriel Lowe", "source": "Cognac Room", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "grenadine", "lime juice", "pineapple syrup", "port (ruby)" ], "ingredients": [ "1 1/2 oz Brandy (Camus VS Cognac)", "1/2 oz Ruby Port (Sandeman Tawny)", "3/4 oz Lime Juice", "1/2 oz Pineapple Gum Syrup (Pineapple Syrup)", "1/4 oz Grenadine", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a rocks glass with ice, and garnish with a lime wheel.", "body_text": "1 1/2 oz Brandy (Camus VS Cognac)\n1/2 oz Ruby Port (Sandeman Tawny)\n3/4 oz Lime Juice\n1/2 oz Pineapple Gum Syrup (Pineapple Syrup)\n1/4 oz Grenadine\n2 dash Angostura Bitters\nShake with ice, strain into a rocks glass with ice, and garnish with a lime wheel.\nTwo Fridays ago, I spotted the El Morocco in\nImbibe Magazine\nthat was originally published in Charles H. Baker Jr.'s\nJigger, Beaker and Glass: Drinking Around the World\nfrom Baker's travels in Tangier, North Africa, circa 1938. Here, it was adapted by Gabriel Lowe for the Cognac Room in San Francisco, and he took the older recipe's pineapple juice and converted it to syrup, dropped the curaçao, and added bitters besides playing with the proportions. Once prepared, the modern take on the El Morocco met the nose with a lime and fruity bouquet. Next, lime and red fruit on the sip gave way to brandy, port, pineapple, and berry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwj6weSTlqIT_FbjaAMsoqKBxmUVV-Zfn8SYRFtpHAxT18DNz-_4UAxI0zRj-QeuEeN5rOMXSm52x0JLdthrcAmqsSv0-XC-LTPDucwcP6Rvla8iDExXOYYngV7OAil4ScS7QG0Xhw4Y_U/s320/elmorocco5384.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwj6weSTlqIT_FbjaAMsoqKBxmUVV-Zfn8SYRFtpHAxT18DNz-_4UAxI0zRj-QeuEeN5rOMXSm52x0JLdthrcAmqsSv0-XC-LTPDucwcP6Rvla8iDExXOYYngV7OAil4ScS7QG0Xhw4Y_U/s800/elmorocco5384.jpg", "comment_count": 0 }, { "title": "comings and goings", "url": "https://cocktailvirgin.blogspot.com/2020/05/comings-and-goings.html", "published": "2020-05-02T08:00:00.000-04:00", "updated": "2020-05-02T08:00:03.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Angostura)", "rum (white)", "sherry", "strega" ], "ingredients": [ "1 1/2 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "3/4 oz Fino Sherry (Lustau)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Strega", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n3/4 oz Fino Sherry (Lustau)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Strega\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I thought about my\nMount Pelee\nthat was inspired by John Gertsen's\nRhum Agricot\nand Martin Cate's\nAbricot Vieux\nand wondered how I could riff on it. Originally, my mind went to Campari that worked well with apricot in the\nIntercept\n, but then I recalled the apricot-Strega duo that succeeded in the\nFallen Angel\na week prior. I kept the Fino sherry instead of dry vermouth idea from the Campari drink that I had sketched out, and I complemented the Strega with aromatic bitters.\nFor a name, I dubbed this one the Comings and Goings after an 1887 painting by Paul Gauguin that he did on the island of Martinique. In the glass, the Comings and Goings donated an orange, apricot, and grassy funk aroma to the nose. Next, orchard fruit on the sip slid into grassy, apricot, minty pine, vanilla, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZRrPPOHvHglj0Cpz9hF1i0S4-fZGpbugctT8AEe8arlMjYhl_lakXrxcUYd-zAp0zN3I01yo-MIHbPf5M5boRSSsulrvDIQ2Iv5gkFC4qM02cxX1Xky-lY6oyJn3wLzeCU_ZHCAS-7l7/s320/comingsandgoings5387.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZRrPPOHvHglj0Cpz9hF1i0S4-fZGpbugctT8AEe8arlMjYhl_lakXrxcUYd-zAp0zN3I01yo-MIHbPf5M5boRSSsulrvDIQ2Iv5gkFC4qM02cxX1Xky-lY6oyJn3wLzeCU_ZHCAS-7l7/s800/comingsandgoings5387.jpg", "comment_count": 0 }, { "title": "american trilogy", "url": "https://cocktailvirgin.blogspot.com/2020/05/american-trilogy.html", "published": "2020-05-03T08:00:00.000-04:00", "updated": "2020-05-03T08:00:08.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Michael McIlroy", "source": "Little Branch", "year": 2007 }, "categories": [ "applejack", "bitters (orange)", "maple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Applejack (Laird's Bonded)", "1 oz Rye Whiskey (Rittenhouse Bonded)", "1/2 oz Maple 2:1 Syrup", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Applejack (Laird's Bonded)\n1 oz Rye Whiskey (Rittenhouse Bonded)\n1/2 oz Maple 2:1 Syrup\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nAfter making the\nTrans-Am\na few days ago, I decided to try its inspiration -- the American Trilogy. I found the recipe in\nImbibe Magazine\nas made at Little Bird, and the article hints that it was inspired a drink at Little Branch. Through a little searching after the fact, I discovered that the original American Trilogy was created by Michael McIlroy in 2007 with a barspoon of rich demerara and not maple as the sweetener. Once prepared, the American Trilogy welcomed the senses with orange and rye aromas. Next, maple and malt on the sip gave way to rye and apple fading into maple and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwxRHDvBhov_m-iFqEr2txuy4Ivw9twT2P0xST9grhY7qkT5eS0G9PasYgOfbrInGbemWauz9kXPbcOMTxhTCHNzDxnG8x4Mp0e1R_wCuFBeSEXT00u3vaFqDDAdQK0WHnx4vjMXLr_pa/s320/americantrilogy5388.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwxRHDvBhov_m-iFqEr2txuy4Ivw9twT2P0xST9grhY7qkT5eS0G9PasYgOfbrInGbemWauz9kXPbcOMTxhTCHNzDxnG8x4Mp0e1R_wCuFBeSEXT00u3vaFqDDAdQK0WHnx4vjMXLr_pa/s800/americantrilogy5388.jpg", "comment_count": 0 }, { "title": "newman cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/05/newman-cocktail.html", "published": "2020-05-04T08:00:00.000-04:00", "updated": "2020-05-04T08:00:03.575-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jack Straub", "source": "Drinks", "year": 1914 }, "categories": [ "amer picon", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 jigger Dry Gin (1 1/2 oz Damrak)", "1/2 jigger French Vermouth (1 1/2 oz Miro Dry)", "3 dash Amer Picon (1/3 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 jigger Dry Gin (1 1/2 oz Damrak)\n1/2 jigger French Vermouth (1 1/2 oz Miro Dry)\n3 dash Amer Picon (1/3 oz)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Mondays ago, I was flipping through Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\n, and I spotted the Newman Cocktail that can be traced back to Jack Straub's 1914\nDrinks\n. Caiafa provided the history for this Dry Martini with Amer Picon that it was named after a frequenter of the old Waldorf Astoria bar who owned a resort near by. In the glass, the Newman Cocktail proffered the nose an orange and caramel bouquet. Next, the caramel continued on into the sip, and the swallow showcased juniper, orange, and quinine notes. Drinking the Newman made me want to retry the amazing gin-Picon\nHoskins Cocktail\nthat I discovered at Eastern Standard in 2007 via Chuck Taggart in 2003.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhhkWOb0sEwq52iBXJsIe9IU4GkQzE2itGO8QcMNamcsEBVkQ0ldl-SDqFqASrYmEsR4Uktw8jXsWNxbT_OceGU6W4MWGVgGMzCX8dWolGb3B7zVZAiTOckHlZjwMnOV5WWtTL1J2mjgA/s320/newman5391.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhhkWOb0sEwq52iBXJsIe9IU4GkQzE2itGO8QcMNamcsEBVkQ0ldl-SDqFqASrYmEsR4Uktw8jXsWNxbT_OceGU6W4MWGVgGMzCX8dWolGb3B7zVZAiTOckHlZjwMnOV5WWtTL1J2mjgA/s800/newman5391.jpg", "comment_count": 0 }, { "title": "fitz-g-honeymooner", "url": "https://cocktailvirgin.blogspot.com/2020/05/fitz-g-honeymooner.html", "published": "2020-05-05T08:00:00.000-04:00", "updated": "2020-05-05T08:00:05.647-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Ed and Pegeen Fitzgerald", "source": "Bottoms Up", "year": 1962 }, "categories": [ "curacao", "honey", "lemon juice", "rum (white)" ], "ingredients": [ "1 jigger White Rum (1 1/2 oz Privateer Tres Aromatique)", "1/2 jigger Curaçao (1/2 oz Cointreau)" ], "instructions": null, "body_text": "1 jigger White Rum (1 1/2 oz Privateer Tres Aromatique)\n1/2 jigger Curaçao (1/2 oz Cointreau)\nJuice 1/2 Lemon (3/4 oz)\n1 tsp Honey (1/2 oz 1:1 Honey Syrup)\nDissolve the honey in lemon juice (honey was pre-dissolved with water into syrup). Add the rest of the ingredients, shake with ice, strain into a cocktail glass, and garnish with a lemon slice.\nTwo Tuesdays ago, I turned to my 1962 edition of Ted Saucier's\nBottoms Up\nand spotted the Fitz-G-Honeymooner from radio and television personalities Ed and Pegeen Fitzgerald. The rum, orange liqueur, honey, and lemon combination and name reminded me of the apple brandy, orange liqueur, Benedictine, and lemon\nHoneymoon Cocktail\nthat gained traction from appearing in Ted Haigh's book. Moreover, honey and orange liqueur was a combination that I have had in a few Tiki drinks and Sours before such as the\nBahia Busy Bee\n, so I was game to give this one a try.\nThe Fitz-G-Honeymooner opened up with lemon, orange, and honey aromas. Next, lemon and honey notes continued on into the sip, and the swallow showcased the rum and orange flavors. While no great surprises here, it was definitely a pleasure to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo1u9CyZMZ6yrS8PQvcukSZdFzkbwgTfuwfzrjaBFOIHVcqcETPQrFrv0uTC999iRc4mMQrlUzppuVDzvgxu0PUNqEVzDjD_i60-IQJz0EXCUAK7bCi3WWFV19Bk9U0fN31qRWDQ_pPor/s320/fitzghoney5392.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo1u9CyZMZ6yrS8PQvcukSZdFzkbwgTfuwfzrjaBFOIHVcqcETPQrFrv0uTC999iRc4mMQrlUzppuVDzvgxu0PUNqEVzDjD_i60-IQJz0EXCUAK7bCi3WWFV19Bk9U0fN31qRWDQ_pPor/s800/fitzghoney5392.jpg", "comment_count": 0 }, { "title": "mountain harvest", "url": "https://cocktailvirgin.blogspot.com/2020/05/mountain-harvest.html", "published": "2020-05-06T08:00:00.000-04:00", "updated": "2020-05-06T08:00:04.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jacyara de Oliveira", "source": "ShakeStir", "year": null }, "categories": [ "amaro", "applejack", "bitters (Angostura)", "pisco" ], "ingredients": [ "1 1/2 oz Encanto Pisco (Macchu Pisco)", "1/2 oz Laird's Apple Brandy (Laird's Bonded)", "3/4 oz Cardamaro", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist. ShakeStir", "body_text": "1 1/2 oz Encanto Pisco (Macchu Pisco)\n1/2 oz Laird's Apple Brandy (Laird's Bonded)\n3/4 oz Cardamaro\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I spotted a curious drink called the Mountain Harvest on the\nShakeStir\nsite's recipe database. The cocktail was created by Chicago bartender Jacyara de Oliveira, and I was drawn to the combination for apple brandy and Cardamaro have worked great before in drinks like the\nRusty Soul\n,\nAstra\n, and\nWooden Shoe\n, and I was curious to see how that would do with a split base of pisco. Once prepared, the Mountain Harvest donated a lemon, herbal, and grape aroma to the senses. Next, a grape sip progressed into earthy notes leading into bitter herbal flavors on the swallow with a cinnamon and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxL1YSl6SadZgfUMG746gWe1jIrBMmG2MPX4yF9bcIvzgk5CDdA3QROuGcA5j9dg0mOCWQf5QjQBjFShNpDUvkDsCX_K1oPAovmZeU6K-SslVcLTJcsPxxw_3B1V5c2DRwWsd9MB4F7tm/s320/mountainharvest5395.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxL1YSl6SadZgfUMG746gWe1jIrBMmG2MPX4yF9bcIvzgk5CDdA3QROuGcA5j9dg0mOCWQf5QjQBjFShNpDUvkDsCX_K1oPAovmZeU6K-SslVcLTJcsPxxw_3B1V5c2DRwWsd9MB4F7tm/s800/mountainharvest5395.jpg", "comment_count": 0 }, { "title": "lafayette", "url": "https://cocktailvirgin.blogspot.com/2020/05/lafayette.html", "published": "2020-05-07T08:00:00.000-04:00", "updated": "2020-05-07T08:00:06.915-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Frank Claverie", "source": "Hotel Lafayette", "year": 1934 }, "categories": [ "applejack", "bitters (orange)", "maraschino", "quinquina", "vermouth (dry)" ], "ingredients": [ "1/3 Laird's Applejack (1 oz Laird's Bonded)", "1/3 Byrrh Quinquina (1 oz)", "1/3 French Vermouth (1 oz Miro Dry)", "2 dash Maraschino (1/8 oz Luxardo)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass; I garnished with a cherry.", "body_text": "1/3 Laird's Applejack (1 oz Laird's Bonded)\n1/3 Byrrh Quinquina (1 oz)\n1/3 French Vermouth (1 oz Miro Dry)\n2 dash Maraschino (1/8 oz Luxardo)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass; I garnished with a cherry.\nTwo Thursdays ago, I was browsing the EUVS library when I spotted a 1934 Laird's book that Boston spirits legend Eric Witz had uploaded called\nLaird's Applejack: How to Serve and a Collection of Celebrated Recipes\n. There, I was drawn to the Lafayette created by Frank Claverie of the Hotel Lafayette for it reminded me of the gin-based\nMarliave's Cocktail\nfrom the 1906\nLouis Mixed Drinks\n. Since I enjoyed the Marliave so much (and made it before for guests at Nahita where we had a great quinquina selection), I decided to give the Lafayette a spin.\nThe Lafayette conjured up a cherry, apple, and herbal bouquet for the nose. Next, grape and cherry notes mingled on the sip, and the swallow provided apple, plum, and cherry flavors. Overall, the combination lay somewhere between the Martinez and the\nMarconi Wireless\n, and it was rather similar to Max Toste's Marconi Wireless that I tried back in 2007 and later published in my first book\nDrink & Tell\non page 111.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkT45Dz1i8alXZr-gYy9kePSgDraIm6OA187tFgsb1PrelpXbHjyJ3yjkcNcQtRkn6bAA4jQfMeCvoYLGvZnAiEyPv4s0jfimgeGOeKpX3S0tQcJW7VWZs200Nwi8BO0riM5grlO_wVm3/s320/lafayette5396.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkT45Dz1i8alXZr-gYy9kePSgDraIm6OA187tFgsb1PrelpXbHjyJ3yjkcNcQtRkn6bAA4jQfMeCvoYLGvZnAiEyPv4s0jfimgeGOeKpX3S0tQcJW7VWZs200Nwi8BO0riM5grlO_wVm3/s800/lafayette5396.jpg", "comment_count": 0 }, { "title": "when the british came to spain", "url": "https://cocktailvirgin.blogspot.com/2020/05/when-british-came-to-spain.html", "published": "2020-05-08T08:00:00.001-04:00", "updated": "2025-04-12T11:24:58.899-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ezra Star", "source": "Food & Wine: Cocktails", "year": 2016 }, "categories": [ "curacao", "gin", "grenadine", "lemon juice", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Martin Miller Westbourne)", "1 oz Fino Sherry (Lustau)", "3/4 tsp Curaçao (Pierre Ferrand)", "3/4 tsp Grenadine", "3/4 tsp Dry Vermouth (Miro)", "3/4 tsp Lemon Juice" ], "instructions": "Stir with ice and strain into a cocktail coupe. 3/4 tsp is 1/8 oz.", "body_text": "1 1/2 oz Plymouth Gin (Martin Miller Westbourne)\n1 oz Fino Sherry (Lustau)\n3/4 tsp Curaçao (Pierre Ferrand)\n3/4 tsp Grenadine\n3/4 tsp Dry Vermouth (Miro)\n3/4 tsp Lemon Juice\nStir with ice and strain into a cocktail coupe. 3/4 tsp is 1/8 oz.\nTwo Fridays ago, I selected the final and almost not published 2016 edition of the\nFood & Wine: Cocktails\nseries for the evening's libation. There, I was lured in by the When the British Came to Spain by Drink's Ezra Star; Ezra is a big fan of Dry Martinis, and I decided to give her riff a try that night since I was rather in a Martini mood. Here, the format was a gin-Fino sherry one with light accents from grenadine, orange liqueur, lemon juice, and dry vermouth that abstractly felt like the\nOld Hall\nbut was most likely a riff on the\nLondon Calling\n.\nIn the glass, the When the British Came to Spain donated an orange, berry, and savory bouquet to the nose. Next, white wine with hints of fruitiness on the sip flowed into juniper, mango, tangerine, and savory flavors on the swallow that also shared a melon note as things warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2FU1xIHl-QlJi7daVugdxNERW5eO1-iqlCWmir_fOy-zqJEI_tyjIf4n6jhLwrmPKVjO_kosy6D42LJqfIh4wom4dZ4pjQbQDvZG-ad3TQEEU1HN50BA8-WUtOhrf1I9N_Csr69UGmlV/s320/whenthebritish5399.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2FU1xIHl-QlJi7daVugdxNERW5eO1-iqlCWmir_fOy-zqJEI_tyjIf4n6jhLwrmPKVjO_kosy6D42LJqfIh4wom4dZ4pjQbQDvZG-ad3TQEEU1HN50BA8-WUtOhrf1I9N_Csr69UGmlV/s800/whenthebritish5399.jpg", "comment_count": 0 }, { "title": "runaway horses", "url": "https://cocktailvirgin.blogspot.com/2020/05/runaway-horses.html", "published": "2020-05-09T08:00:00.000-04:00", "updated": "2020-05-09T08:00:07.707-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack" ], "ingredients": [ "1 oz Apple Brandy (Laird's Bonded)", "1 oz Cardamaro", "1 oz Zucca or Sfumato Rabarbaro (Sfumato)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "1 oz Apple Brandy (Laird's Bonded)\n1 oz Cardamaro\n1 oz Zucca or Sfumato Rabarbaro (Sfumato)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Saturdays ago, I was inspired by the Lafayette from the Laird's book to play around with apple brandy. I recalled the apple brandy-Rabarbaro combination in the\nTwo Words\nas well as the apple brandy-Cardamaro one in the\nRusty Soul\n, and I combined all three elements into an Apple Negroni-style equal parts cocktail. For a name, I decided to dub this one after a Yukio Mishima novel called\nRunaway Horses\n. In the glass, the Runaway Horses galloped up to the nose with a grapefruit aroma over fruity-bitter herbal notes. Next, grape and caramel on the sip was chased by apple, bitter, and smoky flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqTvM34E4D92HPjuWqixSooC6q1yYQpXEAy2SfFdPVC6fxgqUfyniKfvmGCKK6UY57zIh5dWlxM0fEjxWzuu6zT0wW0YKL4ZVu-aXmD-ySXQk34LMg_E7bqb0LzEeFSq8gRlofF8hCKCu/s320/runawayhorses5400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqTvM34E4D92HPjuWqixSooC6q1yYQpXEAy2SfFdPVC6fxgqUfyniKfvmGCKK6UY57zIh5dWlxM0fEjxWzuu6zT0wW0YKL4ZVu-aXmD-ySXQk34LMg_E7bqb0LzEeFSq8gRlofF8hCKCu/s800/runawayhorses5400.jpg", "comment_count": 0 }, { "title": "an apple tree grows in brooklyn", "url": "https://cocktailvirgin.blogspot.com/2020/05/an-apple-tree-grows-in-brooklyn.html", "published": "2020-05-10T08:00:00.000-04:00", "updated": "2020-05-10T08:00:11.824-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Orion Bergen", "source": "The Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "amer picon", "applejack", "maraschino", "vermouth (dry)" ], "ingredients": [ "2 oz Apple Brandy (Laird's Bonded)", "1 oz Dry Vermouth (Miro)", "1/4 oz Bigalet China-China (Amer Picon)", "1/4 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Apple Brandy (Laird's Bonded)\n1 oz Dry Vermouth (Miro)\n1/4 oz Bigalet China-China (Amer Picon)\n1/4 oz Luxardo Maraschino Liqueur\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Sundays ago, I returned to Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\nand spotted an apple brandy variation described in the\nBrooklyn Cocktail\nentry. That drink was the An Apple Tree Grows in Brooklyn that was attributed to one time Peacock Alley bar manager Orion Bergen and most likely named after the Betty Smith novel. Since apple brandy and Picon worked so well together in the\nBonsoir\n, I was curious to give this one a spin.\nThe An Apple Tree Grows in Brooklyn greeted the senses with lemon oil over apple aromas. Next, a caramel sip led into apple, bitter orange, and nutty cherry flavors. Overall, the dry vermouth did not work as well with apple brandy as it did with rye whiskey in the original, so perhaps the oldest Brooklyn version's sweet vermouth found in 1908\nJack's Manual\nmight work better here. Moreover, there was a whisky-apple brandy Brooklyn-like drink (with sweet vermouth) called the\nSunshine\nthat was a winner from the\nPioneers of Mixing at Elite Bars\nbook, so perhaps that it is not a bad route to take.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCCBYJKpQOqs-Mbq1PTQW7uOfCDoxyn6mEuWHUMw4Ece4wX6dEwAWqiJCETvbif0fHMAnpWAqNQePB__Ecro9qfGIXXXRe4gu5vI4bzEpdDbyJWlzpsfRBQ_xx6d62bmJ4MFiguX6LgHd/s320/appletreebrooklyn5403.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCCBYJKpQOqs-Mbq1PTQW7uOfCDoxyn6mEuWHUMw4Ece4wX6dEwAWqiJCETvbif0fHMAnpWAqNQePB__Ecro9qfGIXXXRe4gu5vI4bzEpdDbyJWlzpsfRBQ_xx6d62bmJ4MFiguX6LgHd/s800/appletreebrooklyn5403.jpg", "comment_count": 0 }, { "title": "boothonia", "url": "https://cocktailvirgin.blogspot.com/2020/05/boothonia.html", "published": "2020-05-11T08:00:00.000-04:00", "updated": "2020-05-11T08:00:06.664-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Harry Katner", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "amer picon", "gin", "lemon juice", "passion fruit syrup", "vermouth (dry)" ], "ingredients": [ "4/10 Booth's Gin (1 1/4 oz Beefeater)", "1/10 Amer Picon (1/4 oz Torani Amer)", "1/10 Sweet Passion Fruit Juice (1/4 oz Passion Fruit Syrup)", "4/10 French Vermouth (1 1/4 oz Miro Dry)", "1 tsp Lemon Juice (1/4 oz)" ], "instructions": "Shake (stir) with ice, strain into a cocktail glass, and garnish with a small onion (no garnish).", "body_text": "4/10 Booth's Gin (1 1/4 oz Beefeater)\n1/10 Amer Picon (1/4 oz Torani Amer)\n1/10 Sweet Passion Fruit Juice (1/4 oz Passion Fruit Syrup)\n4/10 French Vermouth (1 1/4 oz Miro Dry)\n1 tsp Lemon Juice (1/4 oz)\nShake (stir) with ice, strain into a cocktail glass, and garnish with a small onion (no garnish).\nTwo Mondays ago, I ventured into the 1937\nCafé Royal Cocktail Book\nand spotted the Boothonia that reminded me in structure of the\nWhen the British Came to Spain\nfrom three nights ago. Here, the sweeteners were Picon and passion fruit, and that was a combination used with great success by Trader Vic in his\nPhilippine Punch\n. The Boothonia was created by UK Bartenders Guild member Harry Katner, and its passion fruit-bitter liqueur combination reminded me of the\nNovara\nthat came up in conversation earlier that night. Once prepared, the Boothonia welcomed the nose with a lemon, floral, and tropical bouquet. Next, a crisp, caramel, and orange sip was chased by a gin, apricot-peachy, and bitter swallow. I was remiss in garnishing with a cocktail onion, and I was left curious to know how a touch of salt from its brine would have modulated this combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtu4pV2jqZMpkxXeUUV25DHBHoiq9gGuDrOxxiTEqU73zjg0gRRK9TSYMvaNx59m3Wb4Iy62mfo6MGCaLt-HP5md2838JBLdvnsDXUNv9etextqDnZNcNJ8zaxfhfX5xjB4eLNWp5Du-8/s320/boothonia5404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtu4pV2jqZMpkxXeUUV25DHBHoiq9gGuDrOxxiTEqU73zjg0gRRK9TSYMvaNx59m3Wb4Iy62mfo6MGCaLt-HP5md2838JBLdvnsDXUNv9etextqDnZNcNJ8zaxfhfX5xjB4eLNWp5Du-8/s800/boothonia5404.jpg", "comment_count": 1 }, { "title": "la passione del conte", "url": "https://cocktailvirgin.blogspot.com/2020/05/la-passione-del-conte.html", "published": "2020-05-12T08:00:00.000-04:00", "updated": "2020-05-12T08:00:04.884-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Matt Pietrek", "source": "CocktailWonk", "year": null }, "categories": [ "campari", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz High ABV Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Campari", "1/2 oz Giffard Passion Fruit Liqueur (Ezekiel)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz High ABV Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Campari\n1/2 oz Giffard Passion Fruit Liqueur (Ezekiel)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesday nights ago, I selected a recent recipe that I had spotted on Matt Pietrek's\nCocktailWonk\nblog called the La Passione del Conte. Matt created this \"Boulevardier in a Tiki shirt,\" and it called out to me for it reminded me of my\nTarzan Boy\nrhum riff on a Negroni that also paired passion fruit and Campari. Here, La Passione del Conte greeted the senses with an aroma of orange and tropical notes in a mango-peachy way. Next, grape and mango-melon on the sip led into rye, bitter orange, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65gI3ykqoserxLHSTOVkjD3OrXSnFcgMtAX6DbOTTsubKLuOiL7YAQG_mDJI-KEx55NOcVXnea7n9GQYBvF6psNfOr8LhK25R67AHSSBChCgeVn-PaGVGr0X8xl8rGNT1-f1RaQ4n-F_Z/s320/passioneconte5407.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65gI3ykqoserxLHSTOVkjD3OrXSnFcgMtAX6DbOTTsubKLuOiL7YAQG_mDJI-KEx55NOcVXnea7n9GQYBvF6psNfOr8LhK25R67AHSSBChCgeVn-PaGVGr0X8xl8rGNT1-f1RaQ4n-F_Z/s800/passioneconte5407.jpg", "comment_count": 0 }, { "title": "sardi's special", "url": "https://cocktailvirgin.blogspot.com/2020/05/sardis-special.html", "published": "2020-05-13T08:00:00.000-04:00", "updated": "2020-05-13T08:00:03.729-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Oreste Gambarana", "source": "Sardi's Restaurant", "year": null }, "categories": [ "applejack", "curacao", "egg white", "grenadine", "lemon juice" ], "ingredients": [ "2/3 Laird's Applejack (1 1/2 oz Laird's Bonded)", "1/3 Curaçao (1/2 oz Pierre Ferrand)", "1 dash Lemon Juice (1/2 oz)", "4 drop Grenadine (1/4 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail glass.", "body_text": "2/3 Laird's Applejack (1 1/2 oz Laird's Bonded)\n1/3 Curaçao (1/2 oz Pierre Ferrand)\n1 dash Lemon Juice (1/2 oz)\n4 drop Grenadine (1/4 oz)\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail glass.\nOne of the other drink recipes that caught my eye in the 1934\nLaird's Applejack\nbook was the Sardi's Special. The name reminded me of the\nSardi's Delight\nfrom Boothby's 1934\nWorld Drinks and How to Mix Them\nthat we made back in 2009, and a few months ago in January, I was taken to the legendary Sardi's Restaurant in Manhattan for lunch where both of these drinks were created. This one was attributed to an Oreste Gambarana, and I was able to uncover records of a gentleman by that name who lived from 1898 to 1964 in New York City; given how the restaurant opened up in 1927, there is a probability that they were crafted and served during Prohibition considering the two 1934 publication dates (and that Vincent Sardi's original establishment from 1921 to 1926 was a speakeasy). The Sardi's Special came across on paper as a mashup of a\nPink Lady\nand a\nWhite Lady\nheavier on the apple brandy and minus the gin.\nThe Sardi's Special showcased an apple, orange, and berry bouquet to the nose. Next, a creamy lemon and fruity sip led into into apple transitioning to tart orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4F3K3925m6RTS_5DE_hQLfwIfN3MaSJp4z-ALmvQA9VC8LEtsmHdlV69EVr8jloy1rtJ07uCDuAP3MlylQ2GjQT6DrW1pli1rPeDBfl9lj-yli5WWaKfr3aV3viykc3OMRr9qNfPDnFaE/s320/sardispecial5408.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4F3K3925m6RTS_5DE_hQLfwIfN3MaSJp4z-ALmvQA9VC8LEtsmHdlV69EVr8jloy1rtJ07uCDuAP3MlylQ2GjQT6DrW1pli1rPeDBfl9lj-yli5WWaKfr3aV3viykc3OMRr9qNfPDnFaE/s800/sardispecial5408.jpg", "comment_count": 0 }, { "title": "glisan grog", "url": "https://cocktailvirgin.blogspot.com/2020/05/glisan-grog.html", "published": "2020-05-14T08:00:00.000-04:00", "updated": "2020-05-14T08:00:07.550-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Craig Herman", "source": "Portland Trader Vic's", "year": 2011 }, "categories": [ "bitters (aromatic)", "herbsainte", "lime juice", "pineapple juice", "rum", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Dark Jamaican Rum (Coruba)", "3/4 oz Cooled Coffee (Honduran Medium Roast)", "3/4 oz Pineapple Juice", "1/2 oz Vanilla Syrup", "1/2 oz Lime Juice", "1/8 oz Herbsaint", "2 dash Bitters (Bittercube Most Imaginative Bartender)" ], "instructions": "Whip shake with 6 oz crushed ice, pour into a double rock glass (Tiki mug), and garnish with a mint sprig (chocolate mint) and freshly grated nutmeg.", "body_text": "2 oz Dark Jamaican Rum (Coruba)\n3/4 oz Cooled Coffee (Honduran Medium Roast)\n3/4 oz Pineapple Juice\n1/2 oz Vanilla Syrup\n1/2 oz Lime Juice\n1/8 oz Herbsaint\n2 dash Bitters (Bittercube Most Imaginative Bartender)\nWhip shake with 6 oz crushed ice, pour into a double rock glass (Tiki mug), and garnish with a mint sprig (chocolate mint) and freshly grated nutmeg.\nAndrea's coworkers had scheduled a happy hour two Thursdays ago, and she dressed up in a festive pineapple dress. To match her attire, I made her a 2011 recipe from Colonel Tiki (aka\nCraig Herman\n) that he created in honor of the opening of the Portland Trader Vic's and that he recently reposted on his\nFacebook\nfeed. A quick search confirmed that Glisan is the street name of that Trader Vic's establishment around the corner from the Teardrop Lounge. Once built, the Glisan Grog unfurled with a mint and woody spice nose. Next, lime and caramel on the sip spun into funky rum, vanilla, and coffee flavors on the swallow with an anise and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZ9IJ1cBfcyVgwTs5gxHDGM_IsrTestzRQYKEAN0WfI9AMxR8UTmBSzK9K_h42QZS16BbFbuedx5Wrw3A-rT39y128Rjx33uWTRS4w5vzQ331DLQ0C8KOwqZENQXstfszfbh9ELG7IsKz/s320/glisanglog5410.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoATaViWH9MMcIYSnTmuBNt0H6gw1UfabT5RwLbViqUGz-RdtplT3bxNMdzcfe082NJyVz9yjYMmWqXTQWzSRgEIpSWhjRGsFtXxvNwM7q7q4NoB-40gvJfIJ-rqjtTuiIuT4fJfPCYJg/s320/glisangrog_aed2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZ9IJ1cBfcyVgwTs5gxHDGM_IsrTestzRQYKEAN0WfI9AMxR8UTmBSzK9K_h42QZS16BbFbuedx5Wrw3A-rT39y128Rjx33uWTRS4w5vzQ331DLQ0C8KOwqZENQXstfszfbh9ELG7IsKz/s800/glisanglog5410.jpg", "comment_count": 0 }, { "title": "cortez", "url": "https://cocktailvirgin.blogspot.com/2020/05/cortez.html", "published": "2020-05-15T08:00:00.000-04:00", "updated": "2020-05-15T08:00:09.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "champagne", "lemon juice", "sherry", "simple syrup", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Lustau Amontillado Sherry", "3/4 oz Lemon Juice", "3/4 oz Cinnamon Syrup", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice, and strain into a Highball glass with ice and 2 oz Champagne (Chandon sparkling wine).", "body_text": "1 1/2 oz Lustau Amontillado Sherry\n3/4 oz Lemon Juice\n3/4 oz Cinnamon Syrup\n1/4 oz Simple Syrup\nShake with ice, and strain into a Highball glass with ice and 2 oz Champagne (Chandon sparkling wine).\nTwo Fridays ago, I reached for\nThe NoMad Cocktail Book\nand spotted the Cortez that could utilize our opened bottle of sparkling wine. The Cortez read like a sherry and cinnamon French 75, so I was intrigued. Once served, it conjured a cinnamon and nutty aroma. Next, a carbonated lemon and grape sip gave way to a nutty sherry and cinnamon swallow. Like the French 75, it was simple and elegant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyAewekZ41ngrNsteFZqkofP3TBtqeZj6YcatK69aaVZa9y3b3Y3bL_9NQcCCnvFsNBWI4t9VZEbM4Tar7kbWp8UYFZQprM5ZtkodtLCTgaGfSE2CdJ0lacygFXhX818T83YcYqUbZg7h/s320/cortez5413.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyAewekZ41ngrNsteFZqkofP3TBtqeZj6YcatK69aaVZa9y3b3Y3bL_9NQcCCnvFsNBWI4t9VZEbM4Tar7kbWp8UYFZQprM5ZtkodtLCTgaGfSE2CdJ0lacygFXhX818T83YcYqUbZg7h/s800/cortez5413.jpg", "comment_count": 0 }, { "title": "cabaret cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/05/cabaret-cocktail.html", "published": "2020-05-16T08:00:00.000-04:00", "updated": "2020-05-16T08:00:02.584-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Great Bourbon Street Burlesque Clubs seminar at Tales of the Cocktail", "year": 2009 }, "categories": [ "absinthe", "benedictine", "bitters (Angostura)", "gin", "lillet" ], "ingredients": [ "1 oz Hendrick's Gin (Beefeater)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/4 oz Benedictine", "1 dash Angostura Bitters", "1 dash Absinthe (1/2 bsp St. George)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry. Stir Your Soul", "body_text": "1 oz Hendrick's Gin (Beefeater)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/4 oz Benedictine\n1 dash Angostura Bitters\n1 dash Absinthe (1/2 bsp St. George)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Saturdays ago, I began perusing the\nStir Your Soul\nbook that compiled all the drinks of the 2009 Tales of the Cocktail convention. The one that caught my eye was a riff on the Cabaret Cocktail from the 1930\nSavoy Cocktail Book\nthat was served at The Great Bourbon Street Burlesque Clubs seminar that year. The classic Cabaret is equal parts dry gin and Caperitif (a South African aromatized wine) with dashes of Angostura and Absinthe; here, Lillet and Benedictine substituted for that once defunct ingredient (a modern version was launched in 2015) along the lines of an embittered\nEmbassy Jubilee\n.\nThis take on the Cabaret welcomed the nose with anise and a slightly fruity aroma. Next, a sip with a touch of body and hints of peach notes bowed to a gin, herbal, chocolate, and anise swallow with a minty and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40DK4tBg4RwbCFiIS89R8jP8ER3NbvYYHSwY9VZ6mEG_OYHMTeMVsf9IRjTdhNN6pDRzkSZyJrBj2E7kDI0-pfHqe9y_76PcFwy1NpXspxjega9splF4JHgANSPDHBNSnPuKz7aAmnEX4/s320/cabaret5415.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40DK4tBg4RwbCFiIS89R8jP8ER3NbvYYHSwY9VZ6mEG_OYHMTeMVsf9IRjTdhNN6pDRzkSZyJrBj2E7kDI0-pfHqe9y_76PcFwy1NpXspxjega9splF4JHgANSPDHBNSnPuKz7aAmnEX4/s800/cabaret5415.jpg", "comment_count": 0 }, { "title": "happy hemingway", "url": "https://cocktailvirgin.blogspot.com/2020/05/happy-hemingway.html", "published": "2020-05-17T08:00:00.000-04:00", "updated": "2020-05-17T08:00:00.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Kim Haasarud", "source": "101 Champagne Cocktails", "year": 2008 }, "categories": [ "bitters (Angostura)", "champagne", "grapefruit juice", "maraschino", "rum", "simple syrup" ], "ingredients": [ "2 oz Grapefruit Juice", "1 oz Light Rum (Privateer Tres Aromatique)", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail (Fizz) glass with 1 1/2 oz Champagne (Chandon sparkling wine), and garnish with a lemon or grapefruit twist (grapefruit twist).", "body_text": "2 oz Grapefruit Juice\n1 oz Light Rum (Privateer Tres Aromatique)\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail (Fizz) glass with 1 1/2 oz Champagne (Chandon sparkling wine), and garnish with a lemon or grapefruit twist (grapefruit twist).\nOver the past few weeks, I have been getting more involved on the national level with the United States Bartenders' Guild to make better use of my downtime. For one of the educational committees, I began chatting with Kim Haasarud, and it dawned on me that I owned a book or two by her from our early purchases. Two Sundays ago, I hunted out our copy of the 2008\n101 Champagne Cocktails\nthat I last wrote about in my\nbeer riffs\non sparkling wine libations back in 2009. I began flipping through the pages and selected her sparkling abstraction of the\nHemingway Daiquiri\nthat she dubbed the Happy Hemingway.\nThe Happy Hemingway welcomed the senses with a grapefruit and nutty cherry bouquet. Next, a carbonated and grapefruit sip meandered into a rum, nutty cherry, and white wine swallow with clove and allspice notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_1oqYleMAfQqj4batuLoylzo6h7Idf4vp5ZxfxkFmf-dL38DwjxSA-1K2go2NvJxL-HlmZfhMjW4d89Z3KDC8FJnP-AOnJV3B4qkKF50r_q-fe9PR3yRFxKAMKcDCdqYSwrMqB9Rpdk-/s320/happyhemingway5417.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_1oqYleMAfQqj4batuLoylzo6h7Idf4vp5ZxfxkFmf-dL38DwjxSA-1K2go2NvJxL-HlmZfhMjW4d89Z3KDC8FJnP-AOnJV3B4qkKF50r_q-fe9PR3yRFxKAMKcDCdqYSwrMqB9Rpdk-/s800/happyhemingway5417.jpg", "comment_count": 0 }, { "title": "butcher cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/05/butcher-cocktail.html", "published": "2020-05-18T08:00:00.000-04:00", "updated": "2020-05-18T08:00:07.921-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Jack's Manual", "year": 1933 }, "categories": [ "gin", "scotch", "vermouth (sweet)" ], "ingredients": [ "50% Scotch Whisky (1 1/2 oz Cuttysark Prohibition)", "25% Dry Gin (3/4 oz St. George Dry Rye Gin)", "25% Regular Vermouth (3/4 oz Cocchi Sweet)" ], "instructions": "Stir with ice and strain into a cocktail glass; I garnished with a cherry.", "body_text": "50% Scotch Whisky (1 1/2 oz Cuttysark Prohibition)\n25% Dry Gin (3/4 oz St. George Dry Rye Gin)\n25% Regular Vermouth (3/4 oz Cocchi Sweet)\nStir with ice and strain into a cocktail glass; I garnished with a cherry.\nThe discussion of the Brooklyn Cocktail first appearing in the 1908\nJack's Manual\namid my post on the\nAn Apple Tree Grows in Brooklyn\nmade me seek out my 1933 reprint of\nJack's Manual\n. There, I spotted the Butcher Cocktail that reminded me of the\nAutomobile Cocktail\nwith different proportions and no bitters. As I contemplated the gin to work well with the whisky, I figured that a softer and more grain-forward one would work and selected St. George's Dry Rye Gin. Once prepared, the Butcher Cocktail met the nose with a peat and pine aroma. Next, a grape sip chopped into smoky Scotch, fruity, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZL_xX8rulUImYA6oCLmuiTyIo7aqx2giwGMMLodeTp0ipoDuezm6caNbQL1-OrbFH418P04O2B4W9Bxmf7YJpsDx7-j4vWio2wBeb9fGAJkuPq4Vw2CKurF6q-tlTqin6656_pQ79rpTn/s320/butcher5418.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZL_xX8rulUImYA6oCLmuiTyIo7aqx2giwGMMLodeTp0ipoDuezm6caNbQL1-OrbFH418P04O2B4W9Bxmf7YJpsDx7-j4vWio2wBeb9fGAJkuPq4Vw2CKurF6q-tlTqin6656_pQ79rpTn/s800/butcher5418.jpg", "comment_count": 0 }, { "title": "bone crusher", "url": "https://cocktailvirgin.blogspot.com/2020/05/bone-crusher.html", "published": "2020-05-19T08:00:00.000-04:00", "updated": "2020-05-19T08:00:02.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Drink", "year": 2008 }, "categories": [ "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "1/2 oz Lime Juice", "1/2 oz Simple or Turbinado Sugar Syrup (Cane Crystal Sugar Syrup)", "2-3 dash Tabasco Sauce (a nickle-sided squeeze of Sriracha Hot Sauce)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and no garnish needed (I opted for a floated lime wheel).", "body_text": "2 oz Mezcal (Fidencio)\n1/2 oz Lime Juice\n1/2 oz Simple or Turbinado Sugar Syrup (Cane Crystal Sugar Syrup)\n2-3 dash Tabasco Sauce (a nickle-sided squeeze of Sriracha Hot Sauce)\nShake with ice, strain into a cocktail coupe, and no garnish needed (I opted for a floated lime wheel).\nTwo Tuesdays ago, I attended a Cinco de Mayo\nZoom\nsession featuring Boston alumni John Gertsen and Cali Gold making mezcal drinks. For a recipe, they selected the Bone Crusher which was a cocktail created as a group effort at Drink circa late 2008; Gertsen's frequent claim of \"group effort\" could either be an emphasis on bar team over individual or the fact that the initial concept was lost to the haze of barroom vapors. Their Bone Crusher was a riff on David Wondrich's rye-based Bone that he created circa 2003 for the Chickenbone Café in Williamsburg, Brooklyn. Wondrich's goal was to make something rugged and affordable, and the\nNew York Times\nrelated how, \"Mr. Wondrich said that he got the idea for rye whiskey dosed with Tabasco sauce from a book of hard-luck stories, 'Tales of the Ex-Tanks,' which purports to be the 'minutes' of the Harlem Club of Former Alcoholic Degenerates, written by Clarence Louis Cullen, a New York Sun reporter, and published in 1900.\" The recipe for the Bone was two ounces of Wild Turkey Rye, a teaspoon each of lime juice and simple syrup, and 2-3 dashes Tabasco sauce that was shaken and strained into a tall shot glass for $6.\nI was making dinner and enjoying a cooking beer during the\nZoom\nsession, so I made my Bone Crusher an hour or so later. I had probably avoided ordering one at Drink since I generally do no care for spicy cocktails; however, I was pleasantly surprised at how enjoyable this one was given its delightful pepper flavor and balanced heat level. Things started off with a smoky and savory vegetal aroma. Next, lime mingled with more of those vegetal notes on the sip, and the swallow donated mezcal flavors along with pepper fruit and heat.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55LKF5uXBJYSCKLILH_-0I4cgS_ScHggkimLWwZGu7uTiZ-XjfuJq7pCITTxb1QxMFtrZZkMGpHiQc7vLnRGVPUjQWozWGu6fbXPLbLlNVToStjyBYsJtCUmInofDzBll8EVtHnkWYGDu/s320/bonecrusher5421.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55LKF5uXBJYSCKLILH_-0I4cgS_ScHggkimLWwZGu7uTiZ-XjfuJq7pCITTxb1QxMFtrZZkMGpHiQc7vLnRGVPUjQWozWGu6fbXPLbLlNVToStjyBYsJtCUmInofDzBll8EVtHnkWYGDu/s800/bonecrusher5421.jpg", "comment_count": 2 }, { "title": "pineapple margarita", "url": "https://cocktailvirgin.blogspot.com/2020/05/pineapple-margarita.html", "published": "2020-05-20T08:00:00.000-04:00", "updated": "2020-05-20T08:00:04.468-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Tiki Lindy", "source": "B.G. Reynold's Facebook group", "year": null }, "categories": [ "lime juice", "pineapple juice", "pineapple syrup", "rum", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Lunazul)", "1/2 oz Plantation Stiggins' Fancy Pineapple Rum", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Pineapple Syrup" ], "instructions": "Shake with ice and strain into a double old fashioned glass with ice.", "body_text": "1 1/2 oz Blanco Tequila (Lunazul)\n1/2 oz Plantation Stiggins' Fancy Pineapple Rum\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Pineapple Syrup\nShake with ice and strain into a double old fashioned glass with ice.\nWhile the Bone Crusher won out for Cinco de Mayo, I made the runner up, the Pineapple Margarita, the following day. That recipe spotted on the B.G. Reynold's\nFacebook\ngroup was crafted by Tiki Lindy and featured pineapple three ways: pineapple rum, syrup, and juice. Once prepared, the Pineapple Margarita welcomed the senses with pineapple and vegetal agave aromas. Next, lime mingled with fluffiness and fruitiness from the pineapple juice and syrup on the sip, and the swallow leaped in with tequila colored by darker pineapple flavors most likely attributed to the rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SQaFTqSE4lMgp9huHgbKW9378lLixfdPXX25chWRdWwj4xaKIYFZLt7l065H_vXklQ5YC8hOW84xACQH95DZcZRbJaoHRNdH3nmNq-TWqRRu0Hi6pYG51y-M0EVbjqS_GdGcSoN5jgln/s320/pineapplemargarita5423.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SQaFTqSE4lMgp9huHgbKW9378lLixfdPXX25chWRdWwj4xaKIYFZLt7l065H_vXklQ5YC8hOW84xACQH95DZcZRbJaoHRNdH3nmNq-TWqRRu0Hi6pYG51y-M0EVbjqS_GdGcSoN5jgln/s800/pineapplemargarita5423.jpg", "comment_count": 0 }, { "title": "bitter spring", "url": "https://cocktailvirgin.blogspot.com/2020/05/bitter-spring.html", "published": "2020-05-21T08:00:00.001-04:00", "updated": "2025-08-08T12:01:01.656-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": 2015 }, "categories": [ "bitters (Peychaud's)", "fernet-branca", "lemon juice", "orgeat", "rum", "simple syrup (ginger)" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Flor de Caña Gold 4 Year Rum", "3/4 oz Ginger Syrup", "3/4 oz Orgeat", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, and top with several heavy dashes of Peychaud's Bitters.", "body_text": "1 oz Fernet Branca\n1 oz Flor de Caña Gold 4 Year Rum\n3/4 oz Ginger Syrup\n3/4 oz Orgeat\n3/4 oz Lemon Juice\nShake with ice, strain into a Collins glass, fill with crushed ice, and top with several heavy dashes of Peychaud's Bitters.\nTwo Wednesdays ago, I had just finished up a batch of orgeat and sought out an use for it. I eventually stumbled upon a Sother Teague recipe allegedly created at Amor y Amargo in Manhattan in a 2015\nOut Magazine\narticle. That drink was the Bitter Spring, and the combination of Fernet, rum, orgeat, and citrus reminded me of the\nTar Pit\n, and Fernet and orgeat have worked well together in drinks as disparate as the\nMansfield Cocktail\nand the\nFort York\n. This recipe attributed to Amor y Amargo was curious for they do not serve drinks with citrus juice there.\nThe Bitter Spring seemed appropriate name-wise given the current situation, and the libation itself generated an anise and menthol nose. Next, a creamy, caramel, and lemon sip slipped into a rum, nutty, minty, ginger, earthy gentian, and menthol swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rEVOabcr88eU4Q3vBUklAve3dNHAwfy6e0dRiUpmaFed5nJLSljL0ex5yWWJNWRn3gH-ofWkhWFg6bVoGZMlHG0NRVo4e8OZ8rv2aI184Yj0owmD27OtL-_vrwbr5RRqGRBgYuLJhxPQ/s320/bitterspring5425.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rEVOabcr88eU4Q3vBUklAve3dNHAwfy6e0dRiUpmaFed5nJLSljL0ex5yWWJNWRn3gH-ofWkhWFg6bVoGZMlHG0NRVo4e8OZ8rv2aI184Yj0owmD27OtL-_vrwbr5RRqGRBgYuLJhxPQ/s800/bitterspring5425.jpg", "comment_count": 0 }, { "title": "life's not a paragraph", "url": "https://cocktailvirgin.blogspot.com/2020/05/lifes-not-paragraph.html", "published": "2020-05-22T08:00:00.000-04:00", "updated": "2020-05-22T08:00:04.765-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "falernum", "gin", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1 oz GrandTen Wire Works Gin", "1 oz Privateer Silver Rum", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Velvet Falernum" ], "instructions": "Stir with ice, strain into a cocktail coupe pre-rinsed with apricot liqueur (1/3 bsp Rothman & Winter), and garnish with an orange twist.", "body_text": "1 oz GrandTen Wire Works Gin\n1 oz Privateer Silver Rum\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Velvet Falernum\nStir with ice, strain into a cocktail coupe pre-rinsed with apricot liqueur (1/3 bsp Rothman & Winter), and garnish with an orange twist.\nTwo Fridays ago, GrandTen Distillery announced its \"Collab Cocktail Contest\" in conjunction with the Massachusetts Distillers Alliance. They were seeking a cocktail using two or more Massachusetts distilled products with one of them being from GrandTen. Since I played a role in guiding the flavor profile of GrandTen's\nWire Works Gin\n, that made for an obvious choice. I ended up choosing Privateer's Silver Rum as the other Massachusetts spirit, and I took things in a split base\nGeorgetown Club\ndirection. For a little extra panache, I added in a bell-ringer -- James Maloney's apricot liqueur rinse that was his signature move in his 1900\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\nsuch as in his\nMartinez Bell-Ringer\n.\nFor a name, I wanted to pay tribute to a local writer, and e.e. cummings grew up around a mile from our house on 104 Irving Street in Cambridge. One of his poems that speaks to me during this time is \"since feeling is first\" which has the line \"for life's not a paragraph/and death i think is no parenthesis\"; therefore, I dubbed this one the Life's Not a Paragraph. This Martini riff began with an orange, apricot, and pine aroma. Next, white wine and a hint of orchard fruit on the sip transitioned into juniper, clove, lime, ginger, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRKMb5gG3CIJ3WQ4Ciu4Qgl4JSZrMe9IcHkSuwVkiro2x2kctghLB-OOgfk7S-zvb0-3c8c_vLNbUY9TjZt_kXyzTUj7i8GyKAWjk7DBYimMTeGVmMCMCbkUx4wnYYcH50XK9icFNNqP6/s320/lifenotparagraph5428.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRKMb5gG3CIJ3WQ4Ciu4Qgl4JSZrMe9IcHkSuwVkiro2x2kctghLB-OOgfk7S-zvb0-3c8c_vLNbUY9TjZt_kXyzTUj7i8GyKAWjk7DBYimMTeGVmMCMCbkUx4wnYYcH50XK9icFNNqP6/s800/lifenotparagraph5428.jpg", "comment_count": 0 }, { "title": "harvey's", "url": "https://cocktailvirgin.blogspot.com/2020/05/harveys.html", "published": "2020-05-23T08:00:00.000-04:00", "updated": "2020-05-23T08:00:02.345-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Harvey's restaurant", "year": null }, "categories": [ "bitters (orange)", "brandy", "cointreau", "gin", "grapefruit juice" ], "ingredients": [ "1/2 Brandy (1 1/2 oz Camus VS Cognac)", "1/4 Gin (3/4 oz Tanqueray Malacca)", "1/4 Grapefruit Juice (3/4 oz)", "3 dash Cointreau (3/8 oz)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a grapefruit twist.", "body_text": "1/2 Brandy (1 1/2 oz Camus VS Cognac)\n1/4 Gin (3/4 oz Tanqueray Malacca)\n1/4 Grapefruit Juice (3/4 oz)\n3 dash Cointreau (3/8 oz)\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass; I added a grapefruit twist.\nFor the cocktail hour on Saturday night, I reached for my 1962 edition of Ted Saucier's\nBottoms Up\n. There, I latched on to the Harvey's created at the namesake restaurant in Washington DC; the structure reminded me of the\nBrown Derby\nin how grapefruit was the citrus here as well as making me think of the\nSidecar\n. The other curiosity was the split spirits base of brandy and gin, and I selected Tanqueray's Malacca for it is a softer gin that is more citrus forward (including grapefruit) and less juniper driven than a London Dry. In the glass, the Harvey's welcomed the senses with a brandy and grapefruit bouquet. Next, the grapefruit continued on into the sip where it was followed by Cognac, pine, herbal, and orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtClYeOor3uLej8QdFQ1OrX5Syz7IgjNoRCJKOXWRyLvrz7R1ox0v5KahWrLMpbJ7mXMeLPgw7WfPYu_Idhv1FK7PgFNianlHiCNfScAj13fgyaraq0sIxTIao6OQMragGr4NiIZJKsCk/s320/harveys5430.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtClYeOor3uLej8QdFQ1OrX5Syz7IgjNoRCJKOXWRyLvrz7R1ox0v5KahWrLMpbJ7mXMeLPgw7WfPYu_Idhv1FK7PgFNianlHiCNfScAj13fgyaraq0sIxTIao6OQMragGr4NiIZJKsCk/s800/harveys5430.jpg", "comment_count": 0 }, { "title": "soother punch", "url": "https://cocktailvirgin.blogspot.com/2020/05/soother-punch.html", "published": "2020-05-24T08:00:00.000-04:00", "updated": "2020-05-24T08:00:05.611-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "applejack", "brandy", "curacao", "lemon juice", "rum", "sugar" ], "ingredients": [ "25% Brandy (3/4 oz Camus VS Cognac)", "25% Jamaican Rum (3/8 oz Smith & Cross + 3/8 oz Plantation Xaymaca)", "25% Applejack (3/4 oz Laird's Bonded)", "25% Curaçao (3/4 oz Pierre Ferrand)", "1 tsp Sugar (1/4 oz Simple Syrup)" ], "instructions": "Shake with ice, strain int a goblet with fine ice, and dress with fruit (lemon wheel).", "body_text": "25% Brandy (3/4 oz Camus VS Cognac)\n25% Jamaican Rum (3/8 oz Smith & Cross + 3/8 oz Plantation Xaymaca)\n25% Applejack (3/4 oz Laird's Bonded)\n25% Curaçao (3/4 oz Pierre Ferrand)\n1 tsp Sugar (1/4 oz Simple Syrup)\nJuice 1/2 Lemon (3/4 oz)\nShake with ice, strain int a goblet with fine ice, and dress with fruit (lemon wheel).\nFor a cocktail two Sunday nights ago, I returned to my 1933 reprint of\nJack's Manual\nand spotted the Soother Punch. The three spirits, lemon juice, orange liqueur, and sugar structure reminded me of the better known\nFedora\nfrom Harry Johnson's 1882\nNew and Improved Bartender's Manual\n. Later, I would be able to trace the Soother Punch back to Jacques Straub's 1914 book\nDrinks.\nHere, the split spirits\nSidecar\ncalled for Jamaican rum and applejack besides the brandy, and this varied from the Fedora which had Bourbon instead of applejack in addition to slightly different ratios. Once prepared, the Soother Punch greeted the senses with an orange, lemon, brandy, and rum funk bouquet. Next, a lemon sip made its way into a Cognac, funky rum, and orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q7u_xbn08aFvVHWZLtlAMGz0dCdUPOD3CxK0m6hOdryKf6yJTor-8k29FLVAS57QA6yLLqpIy63WaO-jQXaP5OHNm7QVCtee_bYeUCMb03iZAihflyei-lQfU2mPVWbhugg1GFNAzANg/s320/sootherpunch5431.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q7u_xbn08aFvVHWZLtlAMGz0dCdUPOD3CxK0m6hOdryKf6yJTor-8k29FLVAS57QA6yLLqpIy63WaO-jQXaP5OHNm7QVCtee_bYeUCMb03iZAihflyei-lQfU2mPVWbhugg1GFNAzANg/s800/sootherpunch5431.jpg", "comment_count": 0 }, { "title": "mac special", "url": "https://cocktailvirgin.blogspot.com/2020/05/mac-special.html", "published": "2020-05-25T08:00:00.000-04:00", "updated": "2020-05-25T08:00:04.486-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": null, "attribution": { "creator": "Bill McDermott", "source": "Chateau Frontenac", "year": null }, "categories": [ "brandy", "cointreau", "grenadine", "lemon juice", "rum", "sugar" ], "ingredients": [ "3/4 jigger Brandy (1 1/2 oz Courvoisier VS Congac)", "1/4 jigger Rum (1/2 oz Plantation Xaymaca)", "2 dash Cointreau (1/2 oz)", "1 dash Grenadine (1/4 oz)", "1 dash Lemon Juice (3/4 oz)" ], "instructions": "Add a touch of sugar (omit), shake with ice, and strain into a whiskey glass (cocktail coupe); I added a lemon twist.", "body_text": "3/4 jigger Brandy (1 1/2 oz Courvoisier VS Congac)\n1/4 jigger Rum (1/2 oz Plantation Xaymaca)\n2 dash Cointreau (1/2 oz)\n1 dash Grenadine (1/4 oz)\n1 dash Lemon Juice (3/4 oz)\nAdd a touch of sugar (omit), shake with ice, and strain into a whiskey glass (cocktail coupe); I added a lemon twist.\nOn Monday night, I selected Ted Saucier's\nBottoms Up\nwhere I spotted the Mac Special that seemed like a good follow up to the Soother Punch last night. Like the Soother Punch, it had a split spirits base, orange liqueur, sugar, and lemon, but here there were just two liquors (leaving out the Soother's apple brandy) and the addition of grenadine. The Mac Special was the creation of Bill McDermott of Chateau Frontenac in Quebec, and once mixed up, it donated a lemon, orange, and Cognac aroma to the nose. Next, lemon and caramel on the sip led into brandy, rum, berry, and orange flavors on the swallow; overall, the rum and grenadine gave this Sidecar a bit of depth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsN3g7IyNpQYxm1ZMbEDtrOmFarBE0fX_ZF6eqwMqSDv3H0Uv7BaPq3F2bfDeJ-hahzsq8jlAyS-rKEcRqZQajcPLDXVeaZBEcd094iZyv6SQBsIZgeAs1qcM-O7dh6A4RQcfZ5uxtz1n/s320/macspecial5434.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsN3g7IyNpQYxm1ZMbEDtrOmFarBE0fX_ZF6eqwMqSDv3H0Uv7BaPq3F2bfDeJ-hahzsq8jlAyS-rKEcRqZQajcPLDXVeaZBEcd094iZyv6SQBsIZgeAs1qcM-O7dh6A4RQcfZ5uxtz1n/s800/macspecial5434.jpg", "comment_count": 0 }, { "title": "mill lane cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/05/mill-lane-cocktail.html", "published": "2020-05-26T08:00:00.000-04:00", "updated": "2020-05-26T08:00:05.584-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Jack's Manual", "year": 1933 }, "categories": [ "absinthe", "bitters (Peychaud's)", "grenadine", "lime juice", "rum" ], "ingredients": [ "100% Bacardi Rum (2 oz Flor de Caña Añejo Oro)", "1 tsp Grenadine (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "100% Bacardi Rum (2 oz Flor de Caña Añejo Oro)\n1 tsp Grenadine (1/2 oz)\nSqueeze and drop 1/2 lime in glass (1/2 oz + spent half lime shell)\n4 dash absinthe (40 drop St. George)\n3 dash Peychaud's Bitters\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I returned to the 1933 reprint of\nJack's Manual\nand spotted the Mill Lane Cocktail that appeared like a Bacardi Cocktail accented with absinthe and Peychaud's Bitters. What lured me in was the fact that the spent lime shell was included in the shake for extra aromatics and bitterness; I first saw this technique in the\nFluffy Ruffles\nand later in Ensslin's\nJack Rose\n. Moreover, the earliest reference that I could find for it was in Jerry Thomas' 1862\nWhite Lion\n. In those three recipes, the lime peel in the shake added a sharper, brighter, drier, more bitter, and/or more tropical aspect to the flavor profile that I observed.\nThe Mill Lane Cocktail also caught my eye for it reminded me of the famous boxing referee Mills Lane despite being the wrong era and the wrong spelling. Once prepared, it proffered a lime oil and anise aroma. Next, lime and berry on the sip slipped into rum, pomegranate, and licorice flavors on the swallow. Indeed, the lime shell donated a brightness to the nose with some bitter complexity that added to the absinthe and Peychaud's notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdX1vuzB2nTmRbga8oav0nkaQOsqaCIJ4kzHPsJGfyf5uCUSrMnbkxXMM16mZHiuILdEyYX9De-0gE-09LNq2UvY7eDCzEhgcNf3nU26pL3IFwp8SZMAvIaiVrd26PxFpOsWV23D1Zogl/s320/milllane5437.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdX1vuzB2nTmRbga8oav0nkaQOsqaCIJ4kzHPsJGfyf5uCUSrMnbkxXMM16mZHiuILdEyYX9De-0gE-09LNq2UvY7eDCzEhgcNf3nU26pL3IFwp8SZMAvIaiVrd26PxFpOsWV23D1Zogl/s800/milllane5437.jpg", "comment_count": 0 }, { "title": "endor porg", "url": "https://cocktailvirgin.blogspot.com/2020/05/endor-porg.html", "published": "2020-05-27T08:00:00.000-04:00", "updated": "2020-05-27T08:00:01.445-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Matt Conner", "source": "Backbar", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "lime juice", "pineapple juice", "st. germain", "whiskey" ], "ingredients": [ "1 1/2 oz Teeling Small Batch Irish Whiskey", "2 oz Pineapple Juice", "3/4 oz Martini Bitter", "1/2 oz St. Germain", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with Angostura Bitters (added after the photo was taken).", "body_text": "1 1/2 oz Teeling Small Batch Irish Whiskey\n2 oz Pineapple Juice\n3/4 oz Martini Bitter\n1/2 oz St. Germain\n1/2 oz Lime Juice\nShake with ice, strain into an old fashioned glass with a large ice cube, and garnish with Angostura Bitters (added after the photo was taken).\nTwo Wednesdays ago, I spotted an interesting Star Wars-themed Jungle Bird riff called the Endor Porg created by Backbar alumni Matt Conner. Matt is now Boston's Teeling Irish Whiskey brand ambassador, and I was excited to give this one a try given the previous successes with Irish whiskey Tiki such as the\nBirdman\n,\nIrish Magic\n, and\nDeath in the North Atlantic\n. Once prepared, the Endor Porg flapped in with bitter orange, pineapple, and clove aromas. Next, a creamy lime and pineapple sip gave way to a whiskey, pineapple and bitter swallow with a peachy tangerine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l0NgTJbcPmO4_LzMmp85QeUgWY6SUleTy1jpNjDccX54X25dDvXE6IWNUgDPbdRBrRHhcbDJm0-p0IxD-h0QuBwtZO_W0rSPqYAhrCqQ3CIoWBdx0z2uarkIRFo_7vzKneJpSP4sOOhK/s320/endorporg5439.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l0NgTJbcPmO4_LzMmp85QeUgWY6SUleTy1jpNjDccX54X25dDvXE6IWNUgDPbdRBrRHhcbDJm0-p0IxD-h0QuBwtZO_W0rSPqYAhrCqQ3CIoWBdx0z2uarkIRFo_7vzKneJpSP4sOOhK/s800/endorporg5439.jpg", "comment_count": 0 }, { "title": "red hook burning", "url": "https://cocktailvirgin.blogspot.com/2020/05/red-hook-burning.html", "published": "2020-05-28T08:00:00.000-04:00", "updated": "2020-05-28T08:00:06.678-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Maks Pazuniak", "source": "Counting Room", "year": 2013 }, "categories": [ "bitters (orange)", "campari", "maraschino", "punt e mes", "scotch" ], "ingredients": [ "2 oz Campari", "1 oz Punt e Mes", "1 bsp Luxardo Maraschino", "1 bsp Laphroaig Scotch", "9 drop Blood Orange Bitters (Angostura Orange)", "1 pinch Salt" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Campari\n1 oz Punt e Mes\n1 bsp Luxardo Maraschino\n1 bsp Laphroaig Scotch\n9 drop Blood Orange Bitters (Angostura Orange)\n1 pinch Salt\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago, I decided to make a drink that I had spotted on\nKindred Cocktails\ncalled the Red Hook Burning. The recipe was crafted by Maks Pazuniak for one of his Something Like This menus at the Counting Room in October of 2013, and given the whiskey, Punt e Mes, and Maraschino elements, the name was most likely a reference to his inspiration -- the\nRed Hook\ncreated at Milk & Honey. Here, his variation not only gained Campari, orange bitters, and a pinch of salt, but the recipe was inverted to become a Campari drink with the whisky being merely an accent. In addition, the large amount of Campari softened by a hint of salt was reminiscent of Maks'\nCampari \"Martini\"\nexperiment from\nBeta Cocktails\n(that inspired my\nCamparipolitan\n).\nThe Red Hook Burning met the nose with peat smoke and a fruity aroma from the grape or orange elements. Next, grape with a hint of cherry on the sip turned the corner to smoky Scotch, bitter herbal, and orange flavors on the swallow with a nutty cherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i7R7cOnwLoOtP6LMn0n_pfp-02yuxcDxmYFyx8mf4kd7TSQ9uoEN1IXVt-4mYBML5MwZbbRwQM73gTn6n2b_NGhAjbnAYVqmQz73UyJDxNeDYu3lcrarJdzZaCsQWXqaU45bZxrz5l7W/s320/redhookburning.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i7R7cOnwLoOtP6LMn0n_pfp-02yuxcDxmYFyx8mf4kd7TSQ9uoEN1IXVt-4mYBML5MwZbbRwQM73gTn6n2b_NGhAjbnAYVqmQz73UyJDxNeDYu3lcrarJdzZaCsQWXqaU45bZxrz5l7W/s800/redhookburning.jpg", "comment_count": 0 }, { "title": "urban songbird", "url": "https://cocktailvirgin.blogspot.com/2020/05/urban-songbird.html", "published": "2020-05-29T08:00:00.000-04:00", "updated": "2020-05-29T08:00:04.354-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Alex Eiler", "source": "Quarantinis", "year": null }, "categories": [ "aperol", "lemon juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "2 oz Aged Jamaican Rum (1 1/2 oz Appleton Signature + 1/2 oz Smith & Cross)", "1 1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Aperol", "1 tsp Simple Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass with a large cube, and garnish with pineapple leaves and a charred slice of pineapple (omitted the pineapple).", "body_text": "2 oz Aged Jamaican Rum (1 1/2 oz Appleton Signature + 1/2 oz Smith & Cross)\n1 1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Aperol\n1 tsp Simple Syrup\nShake with ice, strain into a double old fashioned glass with a large cube, and garnish with pineapple leaves and a charred slice of pineapple (omitted the pineapple).\nTwo Thursdays ago, my copy of\nQuarantinis\nto benefit Columbus, Ohio bartenders during this time of restaurant and bar closures. The collection was assembled by the\nPegu Blog\n's Doug Winshop (now a professional bartender himself besides being a blogging brethren), and I was lured in by Alex Eiler's Jungle Bird riff since it seemed like a good transition from the Endor Porg the other night.\nThe Urban Songbird chirped in with a rum funk and fruity bouquet. Next, lemon and pineapple on the sip flew into a funky rum, pineapple, and orange swallow that came across in a guava-passion fruit sort of way. Doug did comment on my\nInstagram\npost that the charred pineapple really adds a lot to the drink, and I agreed after having done the technique recently for the\nPieces of Eight\n(but alas, I only had the top of my last pineapple).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMC9VHU7-x_5CAMWai8GazWEcN-1SKz7ws5Ktb0ow4S60_TMa6PdrVpHacxbDZVmaa8XfKfQk9FkPEIZiaRMu2scH4lJEKtkKefbO-5UyK3kythFgDKSx2fvkjm5BqufPtf4EUO1lxrhA/s320/urbansongbird5443.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMC9VHU7-x_5CAMWai8GazWEcN-1SKz7ws5Ktb0ow4S60_TMa6PdrVpHacxbDZVmaa8XfKfQk9FkPEIZiaRMu2scH4lJEKtkKefbO-5UyK3kythFgDKSx2fvkjm5BqufPtf4EUO1lxrhA/s800/urbansongbird5443.jpg", "comment_count": 0 }, { "title": "ground control to major donn", "url": "https://cocktailvirgin.blogspot.com/2020/05/ground-control-to-major-donn.html", "published": "2020-05-30T08:00:00.000-04:00", "updated": "2020-05-30T08:00:09.927-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Brian Maxwell", "source": "Shaker of Spirits", "year": 2020 }, "categories": [ "absinthe", "bitters (Angostura)", "lime juice", "orgeat", "passion fruit syrup", "pimento dram", "pineapple juice", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Aged Antigua Rum (R.L. Seale 10 Year Barbados)", "3/4 oz Aged Jamaican Rum (Smith & Cross)", "1/2 oz 151 Proof Demerara Rum (Lemon Hart)", "1/2 oz Don's Spices #2 (1/4 oz Hamilton's Allspice Dram + 1/4 oz Vanilla Syrup)", "1/2 oz Orgeat", "1/2 oz Passion Fruit Syrup", "3/4 oz Lime Juice", "1 1/2 oz Pineapple Juice", "5 dash Absinthe (2/3 bsp Butterfly)" ], "instructions": "Whip shake, pour into a Tiki mug, and top with crushed ice. Garnish with Angostura Bitters, pineapple fronds, flower, and clove-studded orange wheel (Angostura Bitters + mint sprigs). Shaker of Spirits", "body_text": "1 oz Aged Antigua Rum (R.L. Seale 10 Year Barbados)\n3/4 oz Aged Jamaican Rum (Smith & Cross)\n1/2 oz 151 Proof Demerara Rum (Lemon Hart)\n1/2 oz Don's Spices #2 (1/4 oz Hamilton's Allspice Dram + 1/4 oz Vanilla Syrup)\n1/2 oz Orgeat\n1/2 oz Passion Fruit Syrup\n3/4 oz Lime Juice\n1 1/2 oz Pineapple Juice\n5 dash Absinthe (2/3 bsp Butterfly)\nWhip shake, pour into a Tiki mug, and top with crushed ice. Garnish with Angostura Bitters, pineapple fronds, flower, and clove-studded orange wheel (Angostura Bitters + mint sprigs).\nTwo Saturdays ago, I was intrigued by another one of Brian Maxwell's drinks of the day on his\nShaker of Spirits\nblog; his 61st daily post during quarantine was the Ground Control to Major Donn which paid tribute to both Tiki legend Don the Beachcomber as well as musician David Bowie. Brian reminded me that Donn Beach was indeed a major in the Air Force during World War II, and this inspired Donn to name drinks like the\nTest Pilot\nand Q.B. Cooler. Without the Don's Spices #2 and the pineapple juice, the combination reminded me of the\nManuia\n, so it definitely spoke to me on many angles.\nThe Ground Control to Major Donn began with a clove, allspice, and mint aroma. Next, lime and passion fruit notes on the sip launched into rum, pineapple, vanilla-earthy, allspice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpghY00YsGG0AtWHNN7N6Gym9crxFjFQ4BfKibf5GwxKXeQ4VIEVDFGLQDCRz3VGAFvaWMUsCgKcrjX3T0r4swF81OcXByI87q-XSZZYDprh20XESnEtBi0YjKoPnuDMrY1EsXf_giSddH/s320/groundcontrol5444.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpghY00YsGG0AtWHNN7N6Gym9crxFjFQ4BfKibf5GwxKXeQ4VIEVDFGLQDCRz3VGAFvaWMUsCgKcrjX3T0r4swF81OcXByI87q-XSZZYDprh20XESnEtBi0YjKoPnuDMrY1EsXf_giSddH/s800/groundcontrol5444.jpg", "comment_count": 0 }, { "title": "ambidextrous", "url": "https://cocktailvirgin.blogspot.com/2020/05/ambidexterous.html", "published": "2020-05-31T08:00:00.000-04:00", "updated": "2020-05-31T12:02:32.365-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "campari", "rum", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Angel's Envy)", "3/4 oz Aged Rum (Privateer Navy Yard)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Campari", "3 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "3/4 oz Bourbon (Angel's Envy)\n3/4 oz Aged Rum (Privateer Navy Yard)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Campari\n3 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Sundays ago, I remembered how much I enjoyed Milk & Honey's rum riff on the Negroni called the\nRight Hand\n, and I considered doing the Bourbon variation dubbed the Left Hand. Instead, I mashed the two up and entitled the combination the Ambidextrous. Once prepared, the drink wafted a dark, vinous, and bitter orange aroma to the nose. Next, caramel and grape on the sip gave way to Bourbon, rum cherry, chocolate, and orange flavors on the swallow. While any Bourbon will work here, the Angel's Envy added an elegant dark fruit note from its ruby port barrel finish to the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pRyGn16L_pdsIqr_r4rGCfTl_LV7ogywBO7k98A4OgdnUFA4joAt3yJ0xOJHC-ab2qkxIsaWrd_9trWHloO1SI8AkJBIrOSz_iaAY7rMP2NsPDLAxD1zpcy698hg2LDA_ZeFGRydio6K/s320/ambidexterous5447.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pRyGn16L_pdsIqr_r4rGCfTl_LV7ogywBO7k98A4OgdnUFA4joAt3yJ0xOJHC-ab2qkxIsaWrd_9trWHloO1SI8AkJBIrOSz_iaAY7rMP2NsPDLAxD1zpcy698hg2LDA_ZeFGRydio6K/s800/ambidexterous5447.jpg", "comment_count": 0 }, { "title": "song to the siren", "url": "https://cocktailvirgin.blogspot.com/2020/06/song-of-siren.html", "published": "2020-06-01T08:00:00.000-04:00", "updated": "2020-06-01T10:41:07.093-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "bitters (aromatic)", "lime juice", "port (tawny)", "rum", "simple syrup (cinnamon)", "swedish punsch" ], "ingredients": [ "1 3/4 oz Jamaican Rum (1 oz Appleton Signature + 3/4 oz Stolen Overproof)", "1/4 oz Cruzan Black Strap Rum", "1 oz Port (Sandeman Tawny)", "3/4 oz Lime Juice", "1/2 oz Kronan Swedish Punsch", "1/2 oz Cinnamon Syrup", "2 dash Bitters (Angostura)" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with freshly grated nutmeg.", "body_text": "1 3/4 oz Jamaican Rum (1 oz Appleton Signature + 3/4 oz Stolen Overproof)\n1/4 oz Cruzan Black Strap Rum\n1 oz Port (Sandeman Tawny)\n3/4 oz Lime Juice\n1/2 oz Kronan Swedish Punsch\n1/2 oz Cinnamon Syrup\n2 dash Bitters (Angostura)\nShake with ice, strain into a double old fashioned glass with ice, and garnish with freshly grated nutmeg.\nTwo Mondays ago, I spotted a 2014 creation by New York City bartender Rafa Garcia Febles on\nKindred Cocktails\ncalled the Song to the Siren; Rafa later mentioned to me that this is a tribute to the Tim Buckley song. The combination of Jamaican rum, port, and Swedish punsch sounded like it would make for a delightful tipple with a nautical feel, and it shared some similarity with his\nPapa Hogo\nthat I enjoyed a few years ago. Once prepared, the Song to the Siren welcomed the senses with caramel, funk, and woody spice aromas. Next, lime mingling with grape on the sip called out for dark and funky rum, tea, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroVohO1iY3Wvn6fc2rQbkBseldwqtCJt5Qow6fTmzdQW-SzRzuZpmBaWfr-HK0X4NVEA8zrlnobnygrbys5Q3Fi9Ppf8NY3JOihbdu4YkCe5XzMLAsQMinLbu_yhdsdagf4QY_Fvf-Ywx/s320/songofthesiren5449.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroVohO1iY3Wvn6fc2rQbkBseldwqtCJt5Qow6fTmzdQW-SzRzuZpmBaWfr-HK0X4NVEA8zrlnobnygrbys5Q3Fi9Ppf8NY3JOihbdu4YkCe5XzMLAsQMinLbu_yhdsdagf4QY_Fvf-Ywx/s800/songofthesiren5449.jpg", "comment_count": 0 }, { "title": "monseigneur special", "url": "https://cocktailvirgin.blogspot.com/2020/06/monseigneur-special.html", "published": "2020-06-02T08:00:00.000-04:00", "updated": "2020-06-02T08:00:06.621-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "T. O'Connor", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "apricot liqueur", "grenadine", "lemon juice", "rum" ], "ingredients": [ "6/10 Daiquiri Rum (2 oz Flor de Caña Añejo Oro)", "2/10 Apricot Brandy (1/2 oz Rothman & Winter)", "1/10 Grenadine (1/4 oz)", "1/10 Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "6/10 Daiquiri Rum (2 oz Flor de Caña Añejo Oro)\n2/10 Apricot Brandy (1/2 oz Rothman & Winter)\n1/10 Grenadine (1/4 oz)\n1/10 Lemon Juice (3/4 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Tuesdays ago, I returned to the 1937\nCafé Royal Cocktail Book\nand spotted the Monseigneur Special created by UK Bartender Guild member T. O'Connor. While the name and apricot brandy reminded on of my\nInstagram\nfriends of the\nHotel Nacional Special\n, I found it more similar to the\nCuban Cocktail #6\nand the gin-based\nBermudian\n(Mr. Boston renamed that to be the Boston Cocktail). Indeed, there is something about the combination of apricot and grenadine that becomes a new flavor.\nThe Monseigneur Special bowed the nose with a lemon and apricot aroma. Next, lemon and orchard fruit notes on the sip slid into rum, berry, and nectarine elements on the swallow. Overall, the combination was much more rounded of a flavor than the\nPeriodista\nwhich shares a similar drink structure.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuOEf3iXX5Z6nNzJxxVPEB0CZiG3xyBc_uHuINrpP0TsbKNMi8NFozN0TwlCZpTmAlXUuQmywm3tAsZ6vb9CZ9p3abjsjF0kGXGa185-2yegzBnZYr1tTwrZDfSCC8wOwogjQ5jpEt5yR/s320/monseigneurspec5451.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuOEf3iXX5Z6nNzJxxVPEB0CZiG3xyBc_uHuINrpP0TsbKNMi8NFozN0TwlCZpTmAlXUuQmywm3tAsZ6vb9CZ9p3abjsjF0kGXGa185-2yegzBnZYr1tTwrZDfSCC8wOwogjQ5jpEt5yR/s800/monseigneurspec5451.jpg", "comment_count": 0 }, { "title": "rio bravo", "url": "https://cocktailvirgin.blogspot.com/2020/06/rio-bravo.html", "published": "2020-06-03T08:00:00.000-04:00", "updated": "2020-06-03T08:00:00.973-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Travis Owens", "source": "Quarantinis", "year": null }, "categories": [ "amaro", "bitters (mole)", "creme de banane", "rum", "whiskey" ], "ingredients": [ "1 1/4 oz Whiskey (Rittenhouse Rye)", "3/4 oz Aged Rum (Plantation Xaymaca)", "1 oz Amaro (1/2 oz Cynar + 1/2 oz Averna)", "1/4 oz Banana Liqueur (Giffard)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/4 oz Whiskey (Rittenhouse Rye)\n3/4 oz Aged Rum (Plantation Xaymaca)\n1 oz Amaro (1/2 oz Cynar + 1/2 oz Averna)\n1/4 oz Banana Liqueur (Giffard)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\nTwo Wednesdays ago, I ventured back to Doug Winship's\nQuarantinis\nbook and selected the Rio Bravo by Columbus, Ohio's Travis Owens. The recipe was vague as to the identity of the whiskey and amaro, so I selected a bonded rye and a duo that I loved to serve as a digestif at Loyal Nine: equal parts Averna and Cynar, respectively. Moreover, the split amari concept worked well in my mind with the split spirit base of whiskey and rum. Once prepared, the Rio Bravo donated an orange, caramel, and herbal aroma to the nose. Next, the caramel continued on into the sip, and the swallow proffered rye, rum, and funky banana flavors with a chocolate-herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KJ5ty0Oc3uvnLAT8n9POniyE5yZXU6pldk_Ima4R1Hzs_j6jgSseb0qu2UnvkcZp8LA_bAWPQLajJ8GknKVv3IZpkfl1scEOpsA_tG1H0KNFOIC4KMDW-e-Akr9B3wiQgO5mJCnNckW1/s320/riobravo5453.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KJ5ty0Oc3uvnLAT8n9POniyE5yZXU6pldk_Ima4R1Hzs_j6jgSseb0qu2UnvkcZp8LA_bAWPQLajJ8GknKVv3IZpkfl1scEOpsA_tG1H0KNFOIC4KMDW-e-Akr9B3wiQgO5mJCnNckW1/s800/riobravo5453.jpg", "comment_count": 0 }, { "title": "zombie at park south", "url": "https://cocktailvirgin.blogspot.com/2020/06/zombie-at-park-slope.html", "published": "2020-06-04T08:00:00.000-04:00", "updated": "2020-06-07T10:32:22.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Rafa Garcia Febles", "source": "the Roof at Park South", "year": 2018 }, "categories": [ "bitters (Angostura)", "grapefruit juice", "grenadine", "herbsainte", "lime juice", "passion fruit syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Don Q Añejo Rum (Flor de Caña Añejo Oro)", "3/4 oz Appleton VX Rum (Plantation Xaymaca)", "1/2 oz Plantation OFTD Rum", "3/4 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Passion Fruit Syrup", "1/4 oz Grenadine", "1 dash Angostura Bitters", "1 dash Herbsaint (20 drop)" ], "instructions": "Whip shake with crushed ice, pour into a tall glass (Tiki mug), fill with crushed ice, and garnish lavishly with fruit (mint sprigs).", "body_text": "3/4 oz Don Q Añejo Rum (Flor de Caña Añejo Oro)\n3/4 oz Appleton VX Rum (Plantation Xaymaca)\n1/2 oz Plantation OFTD Rum\n3/4 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Passion Fruit Syrup\n1/4 oz Grenadine\n1 dash Angostura Bitters\n1 dash Herbsaint (20 drop)\nWhip shake with crushed ice, pour into a tall glass (Tiki mug), fill with crushed ice, and garnish lavishly with fruit (mint sprigs).\nTwo Thursdays ago, I was in the mood for a Tiki drink and I recalled that I had spotted a Zombie riff by Rafa Garcia Febles on\nKindred Cocktails\nearlier in the week. That dink was created for Manhattan's the Roof at Park South's 2018 season, and it was Rafa's blending of the\n1934\nand the\n1950\nZombie recipes. The Zombie at Park South conjured up mint aromas over caramel, passion fruit, and cinnamon notes. Next, the caramel continued on into the sip where it mingled with the grapefruit, and the swallow came through with complex rum, passion fruit, and cinnamon flavors and an anise-spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXiyBVui4pp5d94i08vF3UWhO2NFmnYkFpuOI2qBP7vDqDQFIOAcvkemUCvNNGRRq7Ndv-NBdgGPeW44gSbxp5ukcMJNHPTj2327oadEEtGfMjOUD4e0Jg9OpLTEHzKVQjsyoKDuwQLtv/s320/zombieparkslope5455.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXiyBVui4pp5d94i08vF3UWhO2NFmnYkFpuOI2qBP7vDqDQFIOAcvkemUCvNNGRRq7Ndv-NBdgGPeW44gSbxp5ukcMJNHPTj2327oadEEtGfMjOUD4e0Jg9OpLTEHzKVQjsyoKDuwQLtv/s800/zombieparkslope5455.jpg", "comment_count": 0 }, { "title": "beachcomber", "url": "https://cocktailvirgin.blogspot.com/2020/06/beachcomber.html", "published": "2020-06-05T08:00:00.000-04:00", "updated": "2020-06-05T08:00:02.005-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "blend", "attribution": { "creator": null, "source": "Trader Vic's 1974 Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "cointreau", "lime juice", "maraschino", "rum" ], "ingredients": [ "2 oz Light Puerto Rican Rum (Flor de Caña Añejo Oro)", "1/2 oz Cointreau", "2 dash Maraschinio (1/8 oz)" ], "instructions": "Blend with shaved ice (2 1/2 oz cracked ice cubes) and pour into a chilled champagne glass (cocktail coupe).", "body_text": "2 oz Light Puerto Rican Rum (Flor de Caña Añejo Oro)\n1/2 oz Cointreau\n2 dash Maraschinio (1/8 oz)\nJuice 1/2 Lime (1/2 oz)\nBlend with shaved ice (2 1/2 oz cracked ice cubes) and pour into a chilled champagne glass (cocktail coupe).\nTwo Fridays ago, I reached for Trader Vic's 1974\nRum Cookery & Drinkery\nbook and spotted the Daiquiri riff called the Beachcomber. I believe that I skipped over this Rum Sidecar with a touch of Maraschino before since it did not seem like an exciting shaken drink; however, with our new blender, I was game to try it as a frozen one. Moreover, Andrea was into the idea enough to ask for her own. Here, the Beachcomber met the nose with an orange and bright lime bouquet. Next, the orange ventured into the sip, and the swallow showcased rum and lime flavors with a hint of nutty cherry on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBISoTMYu0F_onilCpEZ1zCQJLAm3YJlnFpJq6dFOHE2SWTzeoM4BEWgUiBD8HnD1voBjC6utyqTgwyr91zylHEahUCbMU00zEmTH-p_j1ElnvwS8r1O6A-s5ZGlKzfaAdlbaV95qRhtyo/s320/beachcomber5458.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBISoTMYu0F_onilCpEZ1zCQJLAm3YJlnFpJq6dFOHE2SWTzeoM4BEWgUiBD8HnD1voBjC6utyqTgwyr91zylHEahUCbMU00zEmTH-p_j1ElnvwS8r1O6A-s5ZGlKzfaAdlbaV95qRhtyo/s800/beachcomber5458.jpg", "comment_count": 0 }, { "title": "corn'n'oil", "url": "https://cocktailvirgin.blogspot.com/2020/06/cornnoil.html", "published": "2020-06-06T08:00:00.000-04:00", "updated": "2020-06-06T08:00:04.573-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": null, "categories": [ "bitters (Angostura)", "cognac", "falernum" ], "ingredients": [ "1/2 Cognac (2 oz Courvoisier VS)", "1/2 Falernum (1 oz Velvet)", "1 dash Angostura Bitters (2 dash)" ], "instructions": "Build in a rocks glass, add crushed (cracked) ice, and stir; I added a lime twist.", "body_text": "1/2 Cognac (2 oz Courvoisier VS)\n1/2 Falernum (1 oz Velvet)\n1 dash Angostura Bitters (2 dash)\nBuild in a rocks glass, add crushed (cracked) ice, and stir; I added a lime twist.\nBack in October, the Boston chapter of the United States Bartender Guild\nhosted\nrum distiller Richard Seale at Shore Leave for \"A Conversation About Rum.\" During the talk, Seale discussed the history of falernum, and he was able to trace it back to a bill of goods of import from 1821 which suggested that it had been around since the 1700s of before on Barbados. Seale declared that falernum was very misunderstood: it was made on a sugar (rum) estate as the every day drink of the planter and not in homes as a folk cordial. All of the distillers had their own recipes including Doorly, Seale, and Taylor, and it was a simple combination of sugar, rum, and lime juice and not a mix of a dozen plus ingredient. Moreover, the alcoholic strength has always been low but high enough to preserve the combination. Spicing probably came into being later as a way to differentiate brands perhaps once the production shifted from plantation production to commercial bottling. While falernum was picked up in the 1930s by Tiki legends like Trader Vic and Donn Beach in drinks ranging from the Royal Bermuda Yacht Club to the Zombie, one of the earliest uses was the\nCorn'n'Oil\n. The name derives from\nDeuteronomy\n11:13-15:\n13 And it shall come to pass, if ye shall hearken diligently unto my commandments which I command you this day, to love the LORD your God, and to serve him with all your heart and with all your soul,\n14 That I will give you the rain of your land in his due season, the first rain and the latter rain, that thou mayest gather in thy corn, and thy wine, and thine oil.\n15 And I will send grass in thy fields for thy cattle, that thou mayest eat and be full.\nWhile most people will associate that recipe with rum (and the newer versions with black strap rum which would not be traditional found on Barbados), falernum, Angostura Bitters, and sometimes lime juice, Seale mentioned that earlier recipes were different. Seale's dad's Corn'n'Oil was half brandy, half falernum, and a dash of Angostura served over crushed ice, and brandy only got replaced by rum after World War I. As evidence, Seale put up the recipe found in the 1911\nWest Indian & Other Recipes\ncompiled by Mrs. H. Graham Yearwood which mirrored Seale's father's preference. When I posted this recipe on\nInstagram\n, people questioned how this could be. I brought up the concept of how the Mint Julep was a Cognac drink before it became an American whiskey drink. I explained, \"French brandy was what you drank when you were well off, and it gets recorded because those people write the history books as well. Early rum and American whiskey were looked upon as bulk commodity spirits for the common people and not for the cocktail class.\"\nI ended up adapting the recipe slightly to dry it out a bit by shaping it to my preferred Manhattan spec of 2:1:2 (see the recipe above). Once prepared, the Cognac shined through to the nose along with aromatic notes from the lime twist garnish that I added. Next, the falernum's lime notes sang out on the sip, and the swallow proffered brandy, ginger, and clove flavors. Overall, it was an interesting change from the rum recipe, but I do miss the small amount of fresh citrus juice included in many modern recipes (the one I linked to had a quarter ounce of lime) for brightness' sake.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDVApZBNG9AcLX612pzg5K_scS0gVkHC1Dm407ue1CYGSKMyAMU-XqngRbYuzRqRuKEYKg-yCfzwiqxLn0xQFb0837f-K3xFglI7-dJ2dTrJaK83LjIBIbvdlz1oaKORkmV8X8Jqe8d3Z/s320/cornnoil_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDVApZBNG9AcLX612pzg5K_scS0gVkHC1Dm407ue1CYGSKMyAMU-XqngRbYuzRqRuKEYKg-yCfzwiqxLn0xQFb0837f-K3xFglI7-dJ2dTrJaK83LjIBIbvdlz1oaKORkmV8X8Jqe8d3Z/s800/cornnoil_ig400.jpg", "comment_count": 1 }, { "title": "jim lee cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/06/jim-lee-cocktail.html", "published": "2020-06-07T08:00:00.000-04:00", "updated": "2020-06-07T08:00:10.796-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jack Straub", "source": "Drinks", "year": 1914 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "50% Dry Gin (1 1/2 oz Beefeater)", "25% Regular Vermouth (3/4 oz Cocchi Sweet)", "25% Dry Vermouth (3/4 oz Miro Dry)", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist garnish.", "body_text": "50% Dry Gin (1 1/2 oz Beefeater)\n25% Regular Vermouth (3/4 oz Cocchi Sweet)\n25% Dry Vermouth (3/4 oz Miro Dry)\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice and strain into a cocktail glass; I added a lemon twist garnish.\nTwo Sundays ago, I began flipping through my 1933 reprint of\nJack's Manual\n, and I spotted the Jim Lee Cocktail. I was able to trace this Perfect Martini with two types of aromatic bitters back to Jack Straub's 1914\nDrinks\n. While nothing truly groundbreaking as a Martini variation, it was one that I was completely unfamiliar with. Once prepared, the Jim Lee Cocktail met the nose with a lemon, grape, and orange bouquet. Next, the vermouth's grape dominated the sip, and the swallow shared pine, grape, cherry, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeGhw0FrhzNM39QiMksb-4LsRW15o3mujsvBDwJmRDZb3GUILy-8j3HmmnbHKPjPWzCaKFsM4a4YwFlkLAMYstjgfDXdJsUshM9WDDBnGpl4lG7oLGFVFJng31cEND4_aUWU1_6DiwwuV/s320/jimlee5462.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeGhw0FrhzNM39QiMksb-4LsRW15o3mujsvBDwJmRDZb3GUILy-8j3HmmnbHKPjPWzCaKFsM4a4YwFlkLAMYstjgfDXdJsUshM9WDDBnGpl4lG7oLGFVFJng31cEND4_aUWU1_6DiwwuV/s800/jimlee5462.jpg", "comment_count": 0 }, { "title": "sancti spiritus", "url": "https://cocktailvirgin.blogspot.com/2020/06/sancti-spiritus.html", "published": "2020-06-08T08:00:00.000-04:00", "updated": "2020-06-08T08:00:05.651-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kellie Thorn", "source": "Empire State South", "year": null }, "categories": [ "amaro", "lillet", "pear liqueur", "rum" ], "ingredients": [ "1 oz Scarlet Ibis (Privateer Navy Yard)", "3/4 oz Cardamaro", "3/4 oz Cocchi Americano", "1 bsp Rothman & Winter Orchard Pear (1/4 oz)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Scarlet Ibis (Privateer Navy Yard)\n3/4 oz Cardamaro\n3/4 oz Cocchi Americano\n1 bsp Rothman & Winter Orchard Pear (1/4 oz)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, I uncovered an old Haus Alpenz recipe sheet and latched on to the Sancti Spiritus. I had previously skipped over this recipe by Kellie Thorn at the Empire State South in Atlanta for Cardamaro was a rather recent addition to my liquor shelves. I was able to match all of the ingredients save for the rum, but I figured that Privateer's Navy Yard would be a solid substitute for the Trinidadian rum commissioned for Death & Co. In the glass, the Sancti Spiritus gave forth a lemon and fruity nose that was almost peach-like. Next, caramel, grape, grapefruit, and pear notes on the sip slid into rum, bitter herbal, and pear flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbs5hi3tNHyRpN5KOPLVHyIQfZquTMQU89wgux95AXK1PG-g5Ze_KzsAknmifVy-RPYDho2uMjvSEO6Rian0BlXmgOIERLdi169BVnq8-Zq4tRlVTg_c7erxVzB4KRatfdDzFbe4HX0LNw/s320/sanctispiritus5463.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbs5hi3tNHyRpN5KOPLVHyIQfZquTMQU89wgux95AXK1PG-g5Ze_KzsAknmifVy-RPYDho2uMjvSEO6Rian0BlXmgOIERLdi169BVnq8-Zq4tRlVTg_c7erxVzB4KRatfdDzFbe4HX0LNw/s800/sanctispiritus5463.jpg", "comment_count": 0 }, { "title": "aviator", "url": "https://cocktailvirgin.blogspot.com/2020/06/aviator.html", "published": "2020-06-09T08:00:00.000-04:00", "updated": "2020-06-09T08:00:12.561-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Marco Hatten", "source": "Colony Restaurant", "year": 1934 }, "categories": [ "applejack", "grenadine", "lime juice", "rum" ], "ingredients": [ "1/2 Laird's Applejack (1 oz Laird's Bonded)", "1/2 Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)", "1/2 Lime, Juice and Spent Shell (1/2 oz + shell)", "1 tsp Grenadine (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Laird's Applejack (1 oz Laird's Bonded)\n1/2 Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)\n1/2 Lime, Juice and Spent Shell (1/2 oz + shell)\n1 tsp Grenadine (1/2 oz)\nShake with ice and strain into a cocktail glass.\nOne of the other recipes in the 1934\nLaird's Applejack\nbook on EUVS was the Aviator attributed to Marco Hatten of the Colony Restaurant in Manhattan. This specialty of the house was essentially a Jack Rose with the apple brandy base split with Jamaican rum. What was curious was that it included the spent lime shell in the shake akin to Hugo Ensslin's\nJack Rose\nrecipe from 1916, and this technique has appeared as early as Jerry Thomas'\nWhite Lion\nin 1862 and in my repertoire in the\nFluffy Ruffles\ncirca 2008 to donate lime oil brightness and bitterness.\nThe Aviator flew to the nose with rum funk, caramel, and lime oil brightness. Next, caramel, berry, and lime notes mingled on the sip, and the swallow landed with apple, funky rum, and pomegranate flavors that finished with lime oil bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3ZWAoi_0cEl7Gqijp_H-5Y6HIiKe3DFSBME7JVN6jJpfKUYkkebKXl4F2umKbx-SmO_d0kDjCogBVhG5Mrs2OrTFLTOQFsv-mkxOAFRR5bY6ft5wU2KtfI8loeJ5Cm7Ch9zClnagYMya/s320/aviator5466.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3ZWAoi_0cEl7Gqijp_H-5Y6HIiKe3DFSBME7JVN6jJpfKUYkkebKXl4F2umKbx-SmO_d0kDjCogBVhG5Mrs2OrTFLTOQFsv-mkxOAFRR5bY6ft5wU2KtfI8loeJ5Cm7Ch9zClnagYMya/s800/aviator5466.jpg", "comment_count": 0 }, { "title": "a million dreams", "url": "https://cocktailvirgin.blogspot.com/2020/06/a-million-dreams.html", "published": "2020-06-10T08:00:00.001-04:00", "updated": "2021-09-08T10:34:41.084-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Brian Maxwell", "source": null, "year": null }, "categories": [ "bitters (aromatic)", "campari", "lemon juice", "passion fruit syrup", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Aged Jamaican Rum (Appleton Signature)", "3/4 oz Overproof Jamaican Rum (Wray & Nephew)", "2 oz Campari", "2 oz Dolin Blanc Vermouth", "2 oz Passion Fruit Syrup", "1 1/2 oz Lemon Juice", "6 dash Bittermens Burlesque Bitters" ], "instructions": "Whip shake, pour into a Tiki bowl, and fill with crushed ice. Garnish with pineapple fronds, lemon peel, and flowers (lemon peel and mint).", "body_text": "1 1/2 oz Aged Jamaican Rum (Appleton Signature)\n3/4 oz Overproof Jamaican Rum (Wray & Nephew)\n2 oz Campari\n2 oz Dolin Blanc Vermouth\n2 oz Passion Fruit Syrup\n1 1/2 oz Lemon Juice\n6 dash Bittermens Burlesque Bitters\nWhip shake, pour into a Tiki bowl, and fill with crushed ice. Garnish with pineapple fronds, lemon peel, and flowers (lemon peel and mint).\nTwo Wednesdays ago, one of Brian Maxwell's quarantine drinks of the day, the A Million Dreams, caught my eye as a Tiki-inspired citrus-driven\nKingston Negroni\nof sorts. The inclusion of passion fruit in the mix reminded me of the\nTarzan Boy\nrhum Negroni, and the lemon juice, Campari, and passion fruit trio brought back memories of Jamie Boudreau's\nNovara\n. Brian named his drink after the song from the 2017 P.T. Barnum movie\nThe Greatest Showman\n.\nThe A Million Dreams welcomed the nose with a passion fruit and rum bouquet from the mix and mint and lemon notes from the garnish. Next, lemon and pineapple flavors on the sip gave way to funky rum and the Campari-passion fruit combination that came across in a peachy way on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb5ctB567XDY_dPEPQ7nZoNws_K30haMR0r3wfTGGY1V5eOzez2dgAJaEWr3wdNDd9VIPxeIUUdIHlFIL1WONLCAt3A4_a5MXHfmTN-g0T5iVgvezc6rcYQukf0-fg1B2LRPqjsfuA-Ky/s320/milliondreams5468.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb5ctB567XDY_dPEPQ7nZoNws_K30haMR0r3wfTGGY1V5eOzez2dgAJaEWr3wdNDd9VIPxeIUUdIHlFIL1WONLCAt3A4_a5MXHfmTN-g0T5iVgvezc6rcYQukf0-fg1B2LRPqjsfuA-Ky/s800/milliondreams5468.jpg", "comment_count": 0 }, { "title": "shirley heights", "url": "https://cocktailvirgin.blogspot.com/2020/06/shirley-heights.html", "published": "2020-06-11T08:00:00.000-04:00", "updated": "2020-06-11T08:00:05.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Julian Reingold", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "aperol", "lime juice", "orgeat", "passion fruit syrup", "rum", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 oz English Harbor Rum (R.L. Seale 10 Year)", "1 oz Lustau Fino Sherry", "3/4 oz Aperol", "1/2 oz Lime Juice", "1/2 oz Orgeat", "1/4 oz Vanilla Syrup", "1 tsp Passion Fruit Syrup", "1 Strawberry" ], "instructions": "Muddle the strawberry, add the rest of the ingredients, and shake with ice. Strain into a Belgian glass (Collins), top with crushed ice, and garnish with mint sprigs and a fresh strawberry.", "body_text": "1 oz English Harbor Rum (R.L. Seale 10 Year)\n1 oz Lustau Fino Sherry\n3/4 oz Aperol\n1/2 oz Lime Juice\n1/2 oz Orgeat\n1/4 oz Vanilla Syrup\n1 tsp Passion Fruit Syrup\n1 Strawberry\nMuddle the strawberry, add the rest of the ingredients, and shake with ice. Strain into a Belgian glass (Collins), top with crushed ice, and garnish with mint sprigs and a fresh strawberry.\nTwo Thursdays ago, I selected\nThe NoMad Cocktail Book\nand spotted Julian Reingold's Shirley Heights that would make good use of the strawberries that we had bought at the market. The pairing of strawberry and orgeat in this multiple ingredient drink reminded me fondly of the\nBlanche DuBois\nat Bar Tonique as well as my\nPiedmont Cobbler\nthat was inspired by Bar Tonique's gin-berry Mai Tai riff. In the glass, the Shirley Heights welcomed the nose with a mint and strawberry aroma. Next, a creamy, lime, and berry sip led into rum, passion fruit and strawberry flavors on the swallow with a nutty and vanilla finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbegSUQAfKkJYan6-Bie3MhHWXIWlQzRNT0yAAainuNhtgl90Bt2aprgsBLfnm-sPBzztC6UDZg3sVstFqn048WGuQ6z1-kE1VfjiomlkM45KlwrE_lPLRgmTSemTRlqi8ZEpMdpQTXU2/s320/shirleyheights5470.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbegSUQAfKkJYan6-Bie3MhHWXIWlQzRNT0yAAainuNhtgl90Bt2aprgsBLfnm-sPBzztC6UDZg3sVstFqn048WGuQ6z1-kE1VfjiomlkM45KlwrE_lPLRgmTSemTRlqi8ZEpMdpQTXU2/s800/shirleyheights5470.jpg", "comment_count": 0 }, { "title": "elephant's ear", "url": "https://cocktailvirgin.blogspot.com/2020/06/elephants-ear.html", "published": "2020-06-12T08:00:00.000-04:00", "updated": "2020-06-12T08:00:10.090-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "dubonnet", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 oz Gin (1 oz Cascade Mountain)", "1/2 oz French Vermouth (1 oz Noilly Prat Dry)", "1/2 oz Dubonnet (1 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 oz Gin (1 oz Cascade Mountain)\n1/2 oz French Vermouth (1 oz Noilly Prat Dry)\n1/2 oz Dubonnet (1 oz)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Fridays ago, I ventured into my 1948 edition of Trader Vic's 1947\nBartender's Guide\nand spotted the Elephant's Ear Cocktail. The curious name along with the delightful trio of gin, dry vermouth, and Dubonnet Quinquina lured me in, and I was distracted from the fact that I had this same recipe as the better known\nSalome\nfrom the\nSavoy Cocktail Book\nshortly after I purchased the new formulation of Dubonnet. Once prepared, the Elephant's Ear met the nose with an orange, pine, and cherry aroma. Next, a plum-like sip led into a juniper, cherry, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkegCdNXlxau420D0TknZ9qKdbEOqeJc-WWvc8U-IiTKUdUmd0o91jjVpyb-w9JfmO9j5USVlv6xYthkv_Jrs_xO8eamh1x5ImUx7wHHrT9XnlPwl5tKtcAVZFqHgjM5YVLEkXQWIu28J/s320/elephantear5471.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkegCdNXlxau420D0TknZ9qKdbEOqeJc-WWvc8U-IiTKUdUmd0o91jjVpyb-w9JfmO9j5USVlv6xYthkv_Jrs_xO8eamh1x5ImUx7wHHrT9XnlPwl5tKtcAVZFqHgjM5YVLEkXQWIu28J/s800/elephantear5471.jpg", "comment_count": 0 }, { "title": "saidoka", "url": "https://cocktailvirgin.blogspot.com/2020/06/saidoka.html", "published": "2020-06-13T08:00:00.000-04:00", "updated": "2020-06-13T08:00:04.254-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cognac", "curacao", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Cognac (Courvoisier VS)", "1/2 oz Orgeat", "1/2 oz Curaçao (Pierre Ferrand)", "3/4 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a sugar-rimmed cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Courvoisier VS)\n1/2 oz Orgeat\n1/2 oz Curaçao (Pierre Ferrand)\n3/4 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice, strain into a sugar-rimmed cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago, I pondered the orgeat-curaçao duo in the classic Mai Tai, and this combination led me to make a mashup drink. For a base spirit, I considered Cognac, and the 1862 orgeat and bitters\nJapanese Cocktail\ncame to mind for the former ingredient, and curaçao and lemon\nSidecar\nsprung into my head for the latter. As a name, I dubbed this one the Saidokā as the Japanese word for the motorcycle accessory. Once prepared, the Saidokā revved up with a lemon, brandy, and orange bouquet. Next, a creamy lemon sip drove off into Cognac, nutty, orange, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4up9NeWom6XfldCVUM8hSPfXZLm5xFPs9A1L9qvOhaViZhu4094p1Zw5sa5YAHW5wqWhSLz8JeMKAVHgBhKhbWk2LbRFZ6wYYx3LWZ0nhqRcAM3cmP0rrpDsTl4wCjgsbvyE1eYLMANCy/s320/saidoka5474.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4up9NeWom6XfldCVUM8hSPfXZLm5xFPs9A1L9qvOhaViZhu4094p1Zw5sa5YAHW5wqWhSLz8JeMKAVHgBhKhbWk2LbRFZ6wYYx3LWZ0nhqRcAM3cmP0rrpDsTl4wCjgsbvyE1eYLMANCy/s800/saidoka5474.jpg", "comment_count": 0 }, { "title": "journalist cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/06/journalist-cocktail.html", "published": "2020-06-14T08:00:00.000-04:00", "updated": "2020-06-14T08:00:10.769-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "bitters (Angostura)", "curacao", "gin", "lemon juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "2/3 Gordon's Dry Gin (2 oz Tanqueray)", "1/6 Italian Vermouth (1/2 oz Cocchi Sweet)", "1/6 French Vermouth (1/2 oz Noilly Prat Dry)", "2 dash Curaçao (1/4 oz Pierre Ferrand)", "2 dash Lemon Juice (1/4 oz)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 Gordon's Dry Gin (2 oz Tanqueray)\n1/6 Italian Vermouth (1/2 oz Cocchi Sweet)\n1/6 French Vermouth (1/2 oz Noilly Prat Dry)\n2 dash Curaçao (1/4 oz Pierre Ferrand)\n2 dash Lemon Juice (1/4 oz)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass; I added an orange twist.\nTwo Sundays ago, I returned to the 1930\nSavoy Cocktail Book\nand spotted the Journalist Cocktail. This Perfect Martini had the touch of sweetener and citrus that I last saw in the Dry Martini riff\nWhen the British Came to Spain\n, and it was somewhat reminiscent of the\nOld Hall\nfrom the 1930s.\nWhen I made the Journalist and posted it on\nInstagram\n, someone asked why I shook the drink. I commented, \"It could have been stirred, but the book said to shake. With such a small amount of lemon juice, it could go either way. I envisioned it like an Income Tax/Bronx in my head so I went with [shaking] it.\" I also replied to his follow-up question with \"I've had stirred citrus drinks and designed a few when the effect is to have a silkier mouthfeel. The other issue is that the\nSavoy\nfrequently recommends shaking drinks that we would stir today such as the Manhattan.\" I remember that the\nSavoy Cocktail Book\nand others that we bought back in 2006 and 2007 were rather confusing since there were no hard and firm rules on when to stir or shake a drink. Once prepared, the Journalist wrote up an orange oil and peel aroma accented by juniper notes. Next, a grape and lemon sip gave way to gin, orange, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahxjfjTDJv2y7T-XUEdVppuJovfH9kr6IZ0z0QE9rrb_8-4QPY4T2yk4_gb26icnvJhQyQwAL-8DJoiTo4nZADAogl42ahhF_eiAHCNX_RQJlQAy3JDfngFhT97kQ4hIXK7WT_aIQ5mlA/s320/journalist5475.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahxjfjTDJv2y7T-XUEdVppuJovfH9kr6IZ0z0QE9rrb_8-4QPY4T2yk4_gb26icnvJhQyQwAL-8DJoiTo4nZADAogl42ahhF_eiAHCNX_RQJlQAy3JDfngFhT97kQ4hIXK7WT_aIQ5mlA/s800/journalist5475.jpg", "comment_count": 0 }, { "title": "south sea dipper (lost lake)", "url": "https://cocktailvirgin.blogspot.com/2020/06/south-sea-dipper-lost-lake.html", "published": "2020-06-15T08:00:00.000-04:00", "updated": "2020-06-15T08:00:07.881-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Paul McGee", "source": "Lost Lake", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "passion fruit syrup", "pineapple juice", "port (ruby)", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz White Rum (Santa Teresa Claro)", "1/2 oz Aged Rum (Thomas Tew)", "1/2 oz Unaged Rhum Agricole (Rhum Clement)", "3/4 oz Lemon Juice", "3/4 oz Pineapple Juice", "3/4 oz Passion Fruit Syrup", "1/4 oz Simple Syrup", "1 tsp Ruby Port (Sandeman Tawny)", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "1 oz White Rum (Santa Teresa Claro)\n1/2 oz Aged Rum (Thomas Tew)\n1/2 oz Unaged Rhum Agricole (Rhum Clement)\n3/4 oz Lemon Juice\n3/4 oz Pineapple Juice\n3/4 oz Passion Fruit Syrup\n1/4 oz Simple Syrup\n1 tsp Ruby Port (Sandeman Tawny)\n1 dash Angostura Bitters\nFlash blend for 3 seconds (whip shake), pour into a Tiki mug, and top with crushed ice. Garnish with an orange peel, pineapple leaves, and edible orchid (chocolate mint sprigs).\nTwo Mondays ago, I read the article in\nImbibe Magazine\nthat featured Paul McGee's version of the South Sea Dipper at Lost Lake. The original\nSouth Sea Dipper\nwas first published in Trader Vic's 1947\nBartender's Guide\n, and Paul expanded the rums from one Puerto Rican to three different types,  changed lime to lemon, switched around the proportions, and placed the port wine into the mix instead of as a float. In the glass, this South Sea Dipper proffered chocolate mint over tropical aromas from the passion fruit and pineapple elements. Next, a nectarine note with darker ones from the caramel and grape on the sip transitioned into grassy rum and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKS0O6zK1Ugr6clfXohVUEsQD0x-RK6V0TTl2EXh5dqKeubx_Dm9bv9s1S6YsjTOFpUEtHTMNtQXRikBEaci09nysmeI2LyPFRniCbKVo7RSZHIWMAEvCJ4dgp07K7EG-VpfDiou6Ix3I/s320/southseadipper5478.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKS0O6zK1Ugr6clfXohVUEsQD0x-RK6V0TTl2EXh5dqKeubx_Dm9bv9s1S6YsjTOFpUEtHTMNtQXRikBEaci09nysmeI2LyPFRniCbKVo7RSZHIWMAEvCJ4dgp07K7EG-VpfDiou6Ix3I/s800/southseadipper5478.jpg", "comment_count": 0 }, { "title": "sandy bottoms", "url": "https://cocktailvirgin.blogspot.com/2020/06/sandy-bottoms.html", "published": "2020-06-16T08:00:00.000-04:00", "updated": "2020-06-16T08:00:07.424-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Stephanie Andrews", "source": "Billy Sunday", "year": null }, "categories": [ "bitters (Peychaud's)", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz White Rum (Santa Teresa Claro)", "2 oz Watermelon Juice", "1/2 oz Peychaud's Bitters", "3/4 oz Lime Juice", "3/4 Simple Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with a watermelon slice, lime wheel (omit), and mint sprig.", "body_text": "1 1/2 oz White Rum (Santa Teresa Claro)\n2 oz Watermelon Juice\n1/2 oz Peychaud's Bitters\n3/4 oz Lime Juice\n3/4 Simple Syrup\nShake with ice, strain into a double old fashioned glass with ice, and garnish with a watermelon slice, lime wheel (omit), and mint sprig.\nTuesday two weeks ago, I reached for Maggie Hoffman's\nBatched Cocktails\nand spied the Sandy Bottoms by Stephanie Andrews at Chicago's Billy Sunday. I had previously passed over this recipe since watermelon was out of season; however, I had just picked up a small one at the market the day before. Here, the watermelon juice was paired with a hefty slug of Peychaud's Bitters which seemed intriguing to me especially given how cucumber drinks such as\n3185\nand\nNot a Melon\nwork well with bitters (cucumbers are in the same family as melons). Once prepared, the Sandy Bottoms welcomed the nose with a mint, watermelon, and anise bouquet. Next, watermelon and lime mingled on the sip, and the swallow came through with rum, watermelon, cherry, and anise flavors that came across in an almost strawberry-like way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQp3QX3O5oplWf7GXk_gmfFWf47-Ahor8PV_5hMbozVDkn9qxlt9zVKDG4jywM2sD0Mx6J9tc-GLYLBTWywnU1GVg2x_Q9v8XDWPtbN-iF0N1K8kLZ-6JWuNZDOLOifNHcodcnBSg3eVoA/s320/sandybottoms_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQp3QX3O5oplWf7GXk_gmfFWf47-Ahor8PV_5hMbozVDkn9qxlt9zVKDG4jywM2sD0Mx6J9tc-GLYLBTWywnU1GVg2x_Q9v8XDWPtbN-iF0N1K8kLZ-6JWuNZDOLOifNHcodcnBSg3eVoA/s800/sandybottoms_ig400.jpg", "comment_count": 0 }, { "title": "queen of hearts", "url": "https://cocktailvirgin.blogspot.com/2020/06/queen-of-hearts.html", "published": "2020-06-17T08:00:00.001-04:00", "updated": "2025-07-04T12:25:50.464-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Peychaud's)", "campari", "curacao", "grenadine", "sherry" ], "ingredients": [ "2 oz Fino Sherry", "1 1/2 oz Watermelon Juice", "1/4 oz Campari", "1/4 oz Curaçao (Pierre Ferrand)", "1/4 oz Grenadine", "12 drop Absinthe (St. George)" ], "instructions": "Build in a Collins glass, fill with crushed ice, and garnish with a watermelon slice and 2-3 dash Peychaud's Bitters.", "body_text": "2 oz Fino Sherry\n1 1/2 oz Watermelon Juice\n1/4 oz Campari\n1/4 oz Curaçao (Pierre Ferrand)\n1/4 oz Grenadine\n12 drop Absinthe (St. George)\nBuild in a Collins glass, fill with crushed ice, and garnish with a watermelon slice and 2-3 dash Peychaud's Bitters.\nAfter the\nSandy Bottoms\nthe night before, I was tempted to create a watermelon drink myself. I took a Cobbler direction with inspiration from the\nCorpse Reviver No. 33\nwith its curaçao and absinthe and the\nPharaoh Cooler\nwith its grenadine. Drinks like the\nWatermelon Negroni\nand the\nSip Sip Hooray!\ninspired the Campari aspect (besides how well Campari pairs with grenadine such as in the\nFreaky Tiki\n. Finally, I utilized Fino as the base of this Sherry Cobbler, and this was perhaps influenced by remembering the\nNot a Melon\nthe night before.\nFor a name, I dubbed this one the Queen of Hearts after an old heirloom watermelon varietal. Once built, it offered a watermelon and cherry nose. Next, a berry-like sip slid into crisp watermelon notes melding into bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxA81DUegVANIIrGxWUjN_9Rvsq_0p8feh7Ccj3SGCQgK2DRq44JI-lfUuyCUBJo5ZqopME0aGRfKEG6IUhQFgysW50J-CX4aDzoHy6YjoOAUWmbq7t0c6jIfW71PFGBU2cqMeo6jC_N7/s320/queenhearts.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxA81DUegVANIIrGxWUjN_9Rvsq_0p8feh7Ccj3SGCQgK2DRq44JI-lfUuyCUBJo5ZqopME0aGRfKEG6IUhQFgysW50J-CX4aDzoHy6YjoOAUWmbq7t0c6jIfW71PFGBU2cqMeo6jC_N7/s800/queenhearts.jpg", "comment_count": 0 }, { "title": "between the devil and the deep blue sea", "url": "https://cocktailvirgin.blogspot.com/2020/06/between-devil-and-deep-blue-sea.html", "published": "2020-06-18T08:00:00.000-04:00", "updated": "2020-06-18T08:00:07.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "lime juice", "rum (white)", "swedish punsch" ], "ingredients": [ "1 1/2 oz Overproof Jamaican White Rum (Wray & Nephew)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 1/2 oz Overproof Jamaican White Rum (Wray & Nephew)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nTwo Thursdays ago, I stumbled upon the\nCoronian\nwith apricot and Swedish punsch in the\nCafé Royal Cocktail Book\n. Since I had already made that one, I took my desire for a Daiquiri and merged it with my inspiration from the Coronian in the direction and form of the\nPeriodista\n. Instead of orange liqueur in the Periodista, I opted for Swedish punsch that I first discovered worked rather well with the punsch in the\nHavana Cocktail\n(see the\nSwedish Punsch Cheat Sheet\nfor more pairings) and for overproof Jamaican rum as the base spirit. As a name, I called this one the Between the Devil and the Deep Blue Sea after a book on the most unruly of Caribbean ports, old Port Royal in Jamaica.\nThe Between the Devil and the Deep Blue Sea met the nose with a bright lime aroma over rum funk, orchard fruit, and dark notes from the Swedish punsch. Next, a lime, caramel, and orange sip sailed into funky rum, apricot, and tea flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOxXj7cw6x4LJ5oSAMj2PSwHj-REgTilhzA1PDb2IzwIhUrWCYFO0Fm6smvcmJHaPyrDvPVcx-K_XV6Ihk08GxixVWB0vgFZSVZN7X927ihUOyyqYREOzM6mNUBU6_L3MFvFFkZ2JPYyF/s320/betweenthedevil.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOxXj7cw6x4LJ5oSAMj2PSwHj-REgTilhzA1PDb2IzwIhUrWCYFO0Fm6smvcmJHaPyrDvPVcx-K_XV6Ihk08GxixVWB0vgFZSVZN7X927ihUOyyqYREOzM6mNUBU6_L3MFvFFkZ2JPYyF/s800/betweenthedevil.jpg", "comment_count": 0 }, { "title": "depth charge", "url": "https://cocktailvirgin.blogspot.com/2020/06/depth-charge.html", "published": "2020-06-19T08:00:00.000-04:00", "updated": "2020-06-19T08:00:03.708-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "absinthe", "gin", "lillet" ], "ingredients": [ "1/2 Dry Gin (1 1/2 oz Silent Pool)", "1/2 Kina Lillet (1 1/2 oz Cocchi Americano)", "2 dash Absinthe (1/2 bsp Pernod Absinthe)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1/2 Dry Gin (1 1/2 oz Silent Pool)\n1/2 Kina Lillet (1 1/2 oz Cocchi Americano)\n2 dash Absinthe (1/2 bsp Pernod Absinthe)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Fridays ago, I ventured into the 1930\nSavoy Cocktail Book\nand spotted the Depth Charge. I recalled making this drink back in 2008, but I had never written it up here on the blog. I did put it into my\nLiveJournal\nthough where I noted that I sourced the recipe from Trader Vic's 1947\nBartender's Guide\nand utilized Junipero Gin, Lillet, and Henri Bardouin Pastis. In this revisit twelve years later, I pulled out orange oil, anise, and juniper aromas. Next, a pear and peach sip presided over a gin, citrus peel, and anise swallow. Given the gin and Lillet in the mix, I decided that this was the closest thing to a\nVesper\nthat I could get fully behind.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgkiGIBaCSzumJNAa46V1pzUesBh8bDbjT2wTpddIUX1XatsbsOCahXWHJC3JyDRLe3MHC7SLOMAT4TNJS6vmCoMggM3MEXMf2FJ4wchx5Zj6XKOd7uyMYJa_YJoiAx3vFcAWsBbon83g/s320/depthcharge_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgkiGIBaCSzumJNAa46V1pzUesBh8bDbjT2wTpddIUX1XatsbsOCahXWHJC3JyDRLe3MHC7SLOMAT4TNJS6vmCoMggM3MEXMf2FJ4wchx5Zj6XKOd7uyMYJa_YJoiAx3vFcAWsBbon83g/s800/depthcharge_ig400.jpg", "comment_count": 0 }, { "title": "bughouse", "url": "https://cocktailvirgin.blogspot.com/2020/06/bughouse.html", "published": "2020-06-20T08:00:00.000-04:00", "updated": "2020-06-20T08:00:00.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "A Spot at the Bar", "year": 2017 }, "categories": [ "absinthe", "bitters (Angostura)", "cognac", "vermouth (sweet)" ], "ingredients": [ "2 oz Cognac (Courvoisier VS)", "1 oz Cocchi Sweet Vermouth", "3 dash Angostura Bitters", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "2 oz Cognac (Courvoisier VS)\n1 oz Cocchi Sweet Vermouth\n3 dash Angostura Bitters\n1 dash Absinthe (20 drop St. George)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Saturdays prior, I opened Michael Madrusan and Zara Young's 2017\nA Spot at the Bar\nand came across the section on the Harvard Cocktails and riffs thereof. The Harvard Cocktail as a Cognac Manhattan first appeared in George Kappeler's 1895\nModern American Drinks\nwith soda water, but it lost the bubbles in later publications. Here, the book offered up an Everleigh riff called the Bughouse that simply gussied things up with a dash of absinthe. The Bughouse in the glass donated a grape and bright herbal nose. Next, the vermouth's grape drove the sip, and the swallow showcased the Cognac accented by herbal, allspice, anise, and clove elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9XKXSnzjDnTqdbdKIxqBcCFJKKSI-PJOxzDNi7CNPio99r9a0oMjplAvJzN1NypfPvdgQ8xnYuQR2AxMU3f0m2ChJL3zj5QpJq9JRoGcqmmPDB0EmlZHl2aqTiorLIXzfqJbsEQEfrjO/s320/bughouse5488.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9XKXSnzjDnTqdbdKIxqBcCFJKKSI-PJOxzDNi7CNPio99r9a0oMjplAvJzN1NypfPvdgQ8xnYuQR2AxMU3f0m2ChJL3zj5QpJq9JRoGcqmmPDB0EmlZHl2aqTiorLIXzfqJbsEQEfrjO/s800/bughouse5488.jpg", "comment_count": 0 }, { "title": ":: hospitality versus activism ::", "url": "https://cocktailvirgin.blogspot.com/2020/06/hospitality-versus-activism.html", "published": "2020-06-20T10:23:00.001-04:00", "updated": "2020-06-20T17:32:52.711-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "There was a recent case in Swampscott, Massachusetts, where a bartender at a restaurant overheard a guest call the Black Lives Matter movement \"liberal bullshit.\" Instead of bringing it to the attention of the manager or asking the guest to tone it down or leave, the bartender decided to later out the patron who was a Selectman for the city on\nFacebook\n. This led to both of them losing their jobs (although the bartender was rehired). A writer contacted me to ask about the bartenders' guild stance on \"drinking in a bar and privacy? Should customers assume their conversations are going to be repeated by waitstaff? Is this ethical behavior? Also, does the Guild have a position on restaurants/bars banning customers over their politics?\"\nI replied, \"I cannot speak for the national guild itself. I do know that the USBG has a policy of not outing publicly anyone for bad behavior by name, but they will take action to remove offenders from the organization or not fund events that they are involved in. The guild does not condone sexist and racist ideals and will act as mentioned to make the community around them more comfortable for the members albeit without making a public statement about it. I have never observed the guild act on a guest or their actions, but they have acted on restaurant and spirit industry professionals' behaviors.\" And I recommended that he write my personal email account since I did not want to speak for the organization.\nHere is my reply:\nThere have been very few instances of this public shaming that I know of in the news. I have worked at places where the management would act on our complaints of a guest's racist, homophobic, sexist, or offensive comments and ban them from the establishment; however, no public statement or outing was ever made. Moreover, there are certain establishments that hang up Pride rainbow flags and similar items as a signifier that hate speech is not welcome there, but I have never heard these venues lodge guest complaints to the public (different when the police need to get involved since that becomes part of the public record).\nThe last time that something like this was discussed was when a waitress at the Aviary bar in Chicago spat at Eric Trump. There were various discussions about who ought to be welcome in your establishment, but very few people seemed to condone the act itself as the proper decorum for a bar or restaurant worker. Most supported having management remove the person as gracefully as possible if they are upsetting the staff or fellow patrons.\nBartending and serving are one where the worker is regular confronted by racist, sexist, or homophobic comments made at them, to other guests, or aloud in earshot of other patrons. Decisions need to be made that are often tempered by the fact that our paychecks are held hostage by the guest, and often times we put up with the abuse to pay our bills. In addition, I have worked at establishments where the owners support the guests and their money more than their staff, and that level of systemic encouragement of bad behavior is definitely a problem in the restaurant industry.\nGreat bartenders are known for their discretion and their respect. Some of the famous bartenders in history never told a soul what their conversations were about. One of my favorite instances was David Chan at Trader Vic's who served many Navy Grogs to Richard Nixon during his presidency; undoubtedly, Nixon revealed plenty of secrets in confidence to Chan, but Chan never broke the bartender-guest confidentiality.\nI do not believe that vigilante justice has a place in hospitality, but I do fully support the welcoming and the removal of guests by their behavior in both action and word.\nI was not surprised that this conservative writer set me up in his article to plead his case. I was taken aback though when he requested to use the last two paragraphs, and I agreed; however, he left out the \"but\" part of the last sentence from the quote he said he was going to use. It made it sound like the guest had every right to freedom of speech (since it left out the idea that the establishment can determine or alter midway who they consider guests).\nThe topic of what hospitality should be was discussed in depth most recently with the Eric Trump at the Aviary instance (a server spit on him). A general consensus (but certainly there were voices supporting the way the incident played out) was that hospitality was about treating all your guests well coupled with determining who your guests are or will continue to be. A staff member acting on their own volition can betray the tone and demeanor set out by the owner and management, and that is what I do not approve of without trying the proper avenues of getting their management involved first. Understanding that trouble is coming through the door whether it be a rowdy group deep into their cups or a controversial political figure is when action should be taken proactively to avoid embarrassment, anger, and intense emotion for all parties -- staff and the patrons inside included.\nPerhaps I am being too idealistic here given now how extreme actions and reactions in this country have not only shown to be necessary as well as effective. There are several instances where this proactive measure to ask people to remove their MAGA hats or as recently as last night when a Denver bar owner denied entry for a person wearing a Blue Lives Matter shirt. Is that enough or just a start? I am reconsidering my personal stance on the Swampscott case since cleansing the government of a racist is an honorable bit of activism. But it does seem to come at odds of what I consider hospitality.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4df3vXV0mkuribJhDIIpLaNySGG_hxqi10YovpQ5n2-Z4W5EBRmX38XDkdAS_nQcJIiovNzjnBuwvGDCHwfJrmGqSbqFfENjsyN-G2MRG7XeX-YECL-kykxCoaABq3_4JCuPwdrjYycMK/s320/blm.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4df3vXV0mkuribJhDIIpLaNySGG_hxqi10YovpQ5n2-Z4W5EBRmX38XDkdAS_nQcJIiovNzjnBuwvGDCHwfJrmGqSbqFfENjsyN-G2MRG7XeX-YECL-kykxCoaABq3_4JCuPwdrjYycMK/s800/blm.jpg", "comment_count": 0 }, { "title": "chrysanthemum no. 2", "url": "https://cocktailvirgin.blogspot.com/2020/06/chrysanthemum-no-2.html", "published": "2020-06-21T08:00:00.000-04:00", "updated": "2020-06-21T08:00:04.035-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "The Canon Cocktail Book", "year": null }, "categories": [ "absinthe", "benedictine", "lemon juice", "vermouth (dry)" ], "ingredients": [ "2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Benedictine", "1/4 oz Lemon Juice" ], "instructions": "Stir with ice and strain into a cocktail coupe pre-rinsed with absinthe (Butterfly).", "body_text": "2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Benedictine\n1/4 oz Lemon Juice\nStir with ice and strain into a cocktail coupe pre-rinsed with absinthe (Butterfly).\nTwo Sundays ago, I was in the mood for a lighter style of drink, and I decided upon the Chrysanthemum No. 2 by Jamie Boudreau from his\nThe Canon Cocktail Book\n. Boudreau took the classic\nChrysanthemum\nand dried it out a touch by reducing the Benedictine amount as well as by adding lemon juice. I tinkered with adding citrus to the drink by mashing it up with the Navy Grog to generate the\nChrysanthemum Grog\nwith decent success, so I was willing to give this mild riff a chance. Here, the stirred variation donated licorice, lemon, and anise aromas to the nose. Next, a white wine sip with a hint of lemon faded into herbal, minty, and licorice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVllfKgrrpAcLmP-TPOikoW6IDwaBgIfWI1SblfPP2G4cVXyCWhpMjq-hayLFoiXgbEWKBa5vDGE56dRzZ3RJ8nV6FELQrf9GR0GINhQ0m23AOYzkw6XSD6ZqNtBCYu0Pzv4qrIvLL3D5/s320/chrysanthemum2_5490.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVllfKgrrpAcLmP-TPOikoW6IDwaBgIfWI1SblfPP2G4cVXyCWhpMjq-hayLFoiXgbEWKBa5vDGE56dRzZ3RJ8nV6FELQrf9GR0GINhQ0m23AOYzkw6XSD6ZqNtBCYu0Pzv4qrIvLL3D5/s800/chrysanthemum2_5490.jpg", "comment_count": 0 }, { "title": "lorikeet", "url": "https://cocktailvirgin.blogspot.com/2020/06/lorikeet.html", "published": "2020-06-22T08:00:00.000-04:00", "updated": "2020-06-22T08:00:02.052-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": "Shannon Mustipher", "source": "Modern Tropical Cocktails", "year": 2019 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "creme de banane", "lemon juice", "pineapple juice", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Bonded Rye", "1/2 oz Giffard Banane du Bresil", "1/4 oz Cinnamon Syrup", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "6 dash Peychaud's Bitters", "4 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Collins glass, fill with crushed ice, and garnish with an orange twist and pineapple leaves (honeysuckle blossoms).", "body_text": "2 oz Rittenhouse Bonded Rye\n1/2 oz Giffard Banane du Bresil\n1/4 oz Cinnamon Syrup\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n6 dash Peychaud's Bitters\n4 dash Angostura Bitters\nWhip shake, pour into a Collins glass, fill with crushed ice, and garnish with an orange twist and pineapple leaves (honeysuckle blossoms).\nTwo Mondays ago, I was feeling the need for something tropical, so I selected Shannon Mustipher's 2019\nModern Tropical Cocktails\nbook. There, I selected the Lorikeet as a\nJungle Bird\nriff that subbed out the Campari and simple syrup for banana liqueur, cinnamon syrup, and two types of non-potable bitters. This stood out more to me than the base switching from rum to rye and the citrus from lime to lemon. Overall, the concept seemed delightful, and I was curious to see how Angostura and Peychaud's would perform in place of the Campari.\nLorikeets are colorful and vocal parrots found in Australia and New Guinea, so I figured that an exotic-looking floral garnish would work rather well here since I lacked a pineapple fruit to pluck leaves from. Once prepared, the Lorikeet flew to the senses with a pineapple, cinnamon, and banana bouquet. Next, lemon and pineapple mingled on the sip, and the swallow called out with rye, bitter banana, and bubblegum flavors and a cinnamon and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwc9qZVcHwnZLskCFJRjzyYz6SYMta40G5FtpbbOkQl9q7xZgF0hISuvgwFusxCYe-umVPErM7rCsTxTuZLahfyGrtK9fpbftOWI5PGxEeSJY9ZfhhYoBJ7OK_vQVDrOTomCk5UvByfxD/s320/lorikeet5491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwc9qZVcHwnZLskCFJRjzyYz6SYMta40G5FtpbbOkQl9q7xZgF0hISuvgwFusxCYe-umVPErM7rCsTxTuZLahfyGrtK9fpbftOWI5PGxEeSJY9ZfhhYoBJ7OK_vQVDrOTomCk5UvByfxD/s800/lorikeet5491.jpg", "comment_count": 0 }, { "title": "menehune juice", "url": "https://cocktailvirgin.blogspot.com/2020/06/mehune-juice.html", "published": "2020-06-23T08:00:00.000-04:00", "updated": "2020-06-23T11:07:55.856-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Trader Vic", "source": "Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "curacao", "lime juice", "orgeat", "rock candy syrup", "rum" ], "ingredients": [ "2 oz Trader Vic Light Puerto Rican Rum (Don Q Grand Añejo)" ], "instructions": "Whip shake, pour into a double old fashioned glass, garnish with a spent lime shell, a mint sprig, and a menehune (pea blossoms).", "body_text": "2 oz Trader Vic Light Puerto Rican Rum (Don Q Grand Añejo)\nJuice of 1 Lime (1 oz Lime Juice)\n1/2 oz Orange Curaçao (Pierre Ferrand)\n1/4 oz Orgeat (1/2 oz)\n1/4 oz Rock Candy Syrup (omit)\nWhip shake, pour into a double old fashioned glass, garnish with a spent lime shell, a mint sprig, and a menehune (pea blossoms).\nAround two weeks ago, Allan Katz, the owner of Las Vegas' Jammyland Cocktail Bar & Reggae Lounge (and not the New York distiller Allen Katz), went on a rant about the Mai Tai on\nTwitter\n; this should not be too surprising given that his profile reads \"defender of the Mai Tai #deathtofalsemaitais.\" His rant was how the Mai Tai has been changed to remove its Jamaican roots, and how certain brands claimed solidarity with Black Lives Matter yet change the rum to their non-black island spirit. He argued that the Mai Tai was invented with a 17 year old Jamaican rum, and only its dwindling availability forced a change. While that rum is essentially no longer available, the base he argued needed to be Jamaican and not something other in the Caribbean. I commented that even Trader Vic knew that by calling his Mai Tai with Puerto Rican rum by a different name -- the Menehune Juice. I had never made this recipe for it appeared too similar to the Mai Tai itself, but now with this rant fresh in my head, I performed the experiment.\nThe Menehune Juice began to appear in the Trader Vic literature during the 1970s, and I sourced the recipe his 1974\nRum Cookery & Drinkery\nbook. I then discovered that menehune are the flower mix in the Hawaiian lei, and I would later learn two things. First, that the menehune are mythological dwarf creatures believed by Hawaiians to live deep in the islands' forests and valleys. Trader Vic suggested that his drink would help find one by declaring, \"You can't see or talk to a menehune until you drink some Menehune Juice. So drink some.\" The menehune here as a garnish was not a flower medley but a plastic toy or swizzle stick featuring this creature. Second, that the Mai Tai is not the same without a Jamaican rum. The Menehune Juice met the nose with a mint and lime aroma. Next, a creamy, lime, and caramel sip flowed into rum, orange peel, and earthy-nutty flavors on the swallow. Without the funk that Jamaican rum carries along, the drink was rather delightful but lacked any degree of pizazz.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftDIKngQzRcn4sw0GnJFatdi_DUoARxjgX3za8cwVFRqo3aQHenBrhDIaDLLe-e3DE0tNu8_pgHnCdfZOQGJ8P74X1f4aAebfIwPukGmBVn__U7fxYuYgyuJYVVeRVrBT4ZlDqrYKEVOr/s320/mehunejuice5494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftDIKngQzRcn4sw0GnJFatdi_DUoARxjgX3za8cwVFRqo3aQHenBrhDIaDLLe-e3DE0tNu8_pgHnCdfZOQGJ8P74X1f4aAebfIwPukGmBVn__U7fxYuYgyuJYVVeRVrBT4ZlDqrYKEVOr/s800/mehunejuice5494.jpg", "comment_count": 2 }, { "title": "youthful expression", "url": "https://cocktailvirgin.blogspot.com/2020/06/youthful-expression.html", "published": "2020-06-24T08:00:00.000-04:00", "updated": "2020-06-24T08:00:09.605-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": null, "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "amaro", "bitters (aromatic)", "gin", "soda", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Old Grand-Dad Bonded)", "1 oz London Dry Gin (Beefeater)", "1 oz Amaro Ramazzotti", "2 dash Bittercube Cherry Bark Vanilla Bitters (Bittercube Most Imaginative Bartender Bitters)" ], "instructions": "Combine in a Collins glass, add ice, and stir to chill (combined and placed in the freezer for 30+ minutes). Pour seltzer down the spiral of a barspoon to fill (2-3 oz).", "body_text": "1 oz Bourbon (Old Grand-Dad Bonded)\n1 oz London Dry Gin (Beefeater)\n1 oz Amaro Ramazzotti\n2 dash Bittercube Cherry Bark Vanilla Bitters (Bittercube Most Imaginative Bartender Bitters)\nCombine in a Collins glass, add ice, and stir to chill (combined and placed in the freezer for 30+ minutes). Pour seltzer down the spiral of a barspoon to fill (2-3 oz).\nTwo Wednesdays ago, I was in low energy mode, so I recalled the Youthful Expression in Sother Teague's\nI'm Just Here for the Drinks\nbook that is built in the glass. Though time intensive, the effort to chill the combination in the freezer before adding the soda water was well worth it. Sother described the Ramazzotti in the mix as \"the Dr. Pepper of the amaro world\" with its cola, spice, and fruit notes, and the name implies that \"This is the type of drink that, though sophisticated in flavor, harkens back to a simpler approach to drinking.\" Once prepared, the Youthful Expression greeted the nose with a pine, root beer, and Bourbon nose. Next, a carbonated caramel sip grew into pine and mint-root beer flavors on the swallow with American whiskey notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEy2Q4vpmECnr7Qk-ejeNj5WxlGvJ3lUwjF6UfQUKYeQmjeJB3s9CAj0ellarLIPjUqTsiz46G77hmnieaXLrYdCNZaTFAWJSdlrUWhp_V82MV1l1ZTfKjfEotsO1dC7QTyYMI3_5fA3J/s320/youthfulexpression.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEy2Q4vpmECnr7Qk-ejeNj5WxlGvJ3lUwjF6UfQUKYeQmjeJB3s9CAj0ellarLIPjUqTsiz46G77hmnieaXLrYdCNZaTFAWJSdlrUWhp_V82MV1l1ZTfKjfEotsO1dC7QTyYMI3_5fA3J/s800/youthfulexpression.jpg", "comment_count": 0 }, { "title": "shipwreck", "url": "https://cocktailvirgin.blogspot.com/2020/06/shipwreck.html", "published": "2020-06-25T08:00:00.000-04:00", "updated": "2020-06-25T08:00:03.338-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Jim Meehan", "source": "PDT", "year": 2013 }, "categories": [ "absinthe", "aquavit", "bitters (aromatic)", "lemon juice", "madeira", "pineapple juice", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Linie Aquavit (Aalborg)", "1/2 oz Pernod Absinthe", "1/2 oz Blandy's 5 Year Bual Madeira (1/2 oz Blandy's Verdelho + 1/4 oz Simple Syrup)", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice", "2 dash Miracle Mile Red Eye Bitters (Bittercube Jamaican #2)" ], "instructions": "Whip shake, pour into a double old fashioned glass, and fill with crushed ice. Garnish with a lemon wheel and a sprinkle of black sesame seeds (lemon wheel and chocolate mint sprigs).", "body_text": "1 oz Smith & Cross Rum\n1 oz Linie Aquavit (Aalborg)\n1/2 oz Pernod Absinthe\n1/2 oz Blandy's 5 Year Bual Madeira (1/2 oz Blandy's Verdelho + 1/4 oz Simple Syrup)\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\n2 dash Miracle Mile Red Eye Bitters (Bittercube Jamaican #2)\nWhip shake, pour into a double old fashioned glass, and fill with crushed ice. Garnish with a lemon wheel and a sprinkle of black sesame seeds (lemon wheel and chocolate mint sprigs).\nTwo Thursdays ago, I was in a Tiki mood, so I reached for David Montgomery's\nZombie Horde\nbook. There, I latched on to Jim Meehan's Shipwreck that he created at PDT in 2013. The Madeira in the Zombie riff appealed to me for I had tinkered with Madeiras in the\nIsland of Lost Souls\n, and the aquavit was definitely a good thing given its role in the the\nNorwegian Paralysis\n,\nViking Fogcutter\n, and\nPort of Göteborg\n. I probably had skipped over this one since I feared that the healthy slug of absinthe would dominate this libation, but I was wrong.\nThe Shipwreck met the nose with rum funk, tropical, and anise aromas that were accented by my choice of chocolate mint garnish. Next, lemon, pineapple, and grape mingled on the sip, and the swallow was an intense combination of funky rum, caraway, and herbal anise spice flavors. Given how burly the spirits in the mix were, they all seemed to keep each other in check.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEzQq592v-tASbmZ1AEXOeo5BrvopiN_7FXDnRXSWdTRFUG4NE_xarMpNCj4_hIbmaj0JdTcVLrBRDMes1luaZB70xyLi51ylFHY9OViqZHYBmgr6b-iLgBWDrRshJCBndLk7as0CU9i9/s320/shipwreck5497.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEzQq592v-tASbmZ1AEXOeo5BrvopiN_7FXDnRXSWdTRFUG4NE_xarMpNCj4_hIbmaj0JdTcVLrBRDMes1luaZB70xyLi51ylFHY9OViqZHYBmgr6b-iLgBWDrRshJCBndLk7as0CU9i9/s800/shipwreck5497.jpg", "comment_count": 4 }, { "title": "necromancer", "url": "https://cocktailvirgin.blogspot.com/2020/06/necromancer.html", "published": "2020-06-26T08:00:00.000-04:00", "updated": "2020-06-26T08:00:03.671-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Vince Bright", "source": "Lost Lake", "year": null }, "categories": [ "absinthe", "falernum", "grapefruit juice", "lillet", "rum (white)" ], "ingredients": [ "1 1/2 oz Rhum Agricole (Rhum Clement Premiere Canne)", "3/4 oz Grapefruit Juice", "3/4 oz Cocchi Americano", "1/2 oz Velvet Falernum", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Rhum Agricole (Rhum Clement Premiere Canne)\n3/4 oz Grapefruit Juice\n3/4 oz Cocchi Americano\n1/2 oz Velvet Falernum\n1 dash Absinthe (12 drop St. George)\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I decided to make a recipe that I spotted on\nKindred Cocktails\nsourced from a\nPunch Drinks\narticle called the Necromancer. This was Vince Bright's Corpse Reviver #2 riff featuring rhum agricole that he crafted at Chicago's Lost Lake, and it reminded me of the\nSinking Ship Swizzle\nthat I did as a drink of the day back in 2016 (as a rhum Corpse Reviver crossed with a Royal Bermuda Yacht Club). Here, the Necromancer awoke with an apricot and peach aroma. Next, grapefruit and nectarine notes on the sip transformed into grassy rum flavors on the swallow that finished with ginger, anise, and clove.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUExJWRj28TX4U_sa6P01M4PC1edRXvIXCqFf-URPWaGLzq5pRrjfkCl6N2CTK2EVMzGS4zSmB_G4KML-PWcSOYL02qWxdH3p08jCjsYMAr8Y5hsNxJHDMoqXfUTbexTOmr_jkqxzFRmqH/s320/necromancer5500.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUExJWRj28TX4U_sa6P01M4PC1edRXvIXCqFf-URPWaGLzq5pRrjfkCl6N2CTK2EVMzGS4zSmB_G4KML-PWcSOYL02qWxdH3p08jCjsYMAr8Y5hsNxJHDMoqXfUTbexTOmr_jkqxzFRmqH/s800/necromancer5500.jpg", "comment_count": 0 }, { "title": "sinking stone", "url": "https://cocktailvirgin.blogspot.com/2020/06/sinking-stone.html", "published": "2020-06-27T08:00:00.000-04:00", "updated": "2020-06-27T08:00:03.067-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ivy Mix", "source": "Leyenda", "year": null }, "categories": [ "cynar", "mezcal", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/4 oz Koch Espadin Mezcal (Fidencio)", "1/2 oz Plantation Jamaican Rum", "1/2 oz Atxa Vino Vermouth Blanco (Dolin Blanc)", "1/2 oz Cynar", "1/4 oz Plantation Pineapple Rum" ], "instructions": "Stir with ice, strain into a rock glass with a large ice cube (coupe glass without ice), and garnish with an orange twist.", "body_text": "1 1/4 oz Koch Espadin Mezcal (Fidencio)\n1/2 oz Plantation Jamaican Rum\n1/2 oz Atxa Vino Vermouth Blanco (Dolin Blanc)\n1/2 oz Cynar\n1/4 oz Plantation Pineapple Rum\nStir with ice, strain into a rock glass with a large ice cube (coupe glass without ice), and garnish with an orange twist.\nTwo Saturdays ago, I ventured out of my house to safely buy Ivy Mix's\nSpirits of Latin America\nbook from the Boston Shaker store (purchasable\nhere\nvia their web store). That evening, I opened the book and decided to make the first recipe that caught my eye -- the Sinking Stone that I believe is one of Ivy's originals from Leyenda in Brooklyn inspired by the Negroni. With mezcal, two rums, and Cynar in the recipe, I was sold. The Sinking Stone greeted the senses with an orange oil aroma that melded into the pineapple and smoky agave bouquet. Next, Cynar's caramel filled the sip, and the swallow proffered rum, smoke, and vegetal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4apCsSRxXRDf77H9QXRu2SbgEagjCzVleJg3qVvcJMgfjZls74cwWz3bBrA2JdXYHAraYYRfrqYOljkaPkzZnvWf1CtEhl5Fz16f4nUEJSBUk4Uwl5MfCIlb03fMRWQYB4sl1Qe1NWPa/s320/sinkingstone5502.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4apCsSRxXRDf77H9QXRu2SbgEagjCzVleJg3qVvcJMgfjZls74cwWz3bBrA2JdXYHAraYYRfrqYOljkaPkzZnvWf1CtEhl5Fz16f4nUEJSBUk4Uwl5MfCIlb03fMRWQYB4sl1Qe1NWPa/s800/sinkingstone5502.jpg", "comment_count": 0 }, { "title": "strawberry fix", "url": "https://cocktailvirgin.blogspot.com/2020/06/strawberry-fix.html", "published": "2020-06-28T08:00:00.000-04:00", "updated": "2020-06-28T08:00:06.435-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Sasha Petraske", "source": "Regarding Cocktails", "year": null }, "categories": [ "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1-2 Strawberries, hulled and quartered", "2 oz Bourbon (Old Grand-Dad Bonded)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup" ], "instructions": "Muddle strawberries at the bottom of a double old fashioned glass to make a jam, and top with crushed ice. Shake the rest with ice, strain over the top of the crushed ice, garnish with a fresh strawberry, and add a straw.", "body_text": "1-2 Strawberries, hulled and quartered\n2 oz Bourbon (Old Grand-Dad Bonded)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\nMuddle strawberries at the bottom of a double old fashioned glass to make a jam, and top with crushed ice. Shake the rest with ice, strain over the top of the crushed ice, garnish with a fresh strawberry, and add a straw.\nTwo Sundays ago, I selected Sasha Petraske's\nRegarding Cocktails\nfrom my bookshelf, and I stumbled upon the Strawberry Fix that would make great use of the fresh berries that we had bought at the market. What surprised me was that the strawberries were not muddled, shaken, and strained with the rest of the ingredients, but they were muddled at the bottom of the serving glass and held in place by a mountain of crushed ice. Once assembled, the Strawberry Fix awoke the senses with Bourbon and strawberry aromas. Next, lemon and berry notes mingled on the sip, and the swallow came through with a delightful wave of whiskey flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0tAg87g-Xt9RvzcX7t9zk_UR3epUI8EYu5ABRNhHxxfvkrdca9XNxPwh8aTrbuO-0Dq75iRuqWyxTcCQai8ZtNVMhlhpYJBpEvTupZUzPh6WK9d9WIrtg_96BifRD1EMqs5hx8cvXmO7/s320/strawberryfix5504.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0tAg87g-Xt9RvzcX7t9zk_UR3epUI8EYu5ABRNhHxxfvkrdca9XNxPwh8aTrbuO-0Dq75iRuqWyxTcCQai8ZtNVMhlhpYJBpEvTupZUzPh6WK9d9WIrtg_96BifRD1EMqs5hx8cvXmO7/s800/strawberryfix5504.jpg", "comment_count": 0 }, { "title": "beekeeper", "url": "https://cocktailvirgin.blogspot.com/2020/06/beekeeper.html", "published": "2020-06-29T08:00:00.000-04:00", "updated": "2020-06-29T08:00:09.233-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": null, "source": "A Spot at the Bar", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "honey", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses Yellow Label)", "1 bsp Honey Syrup (1/4 oz 1:1)", "3 dash Angostura Bitters", "2 dash Absinthe (1/2 bsp Butterfly)" ], "instructions": "Build in a rocks glass, add ice, stir, and garnish with a lemon twist.", "body_text": "2 oz Bourbon (Four Roses Yellow Label)\n1 bsp Honey Syrup (1/4 oz 1:1)\n3 dash Angostura Bitters\n2 dash Absinthe (1/2 bsp Butterfly)\nBuild in a rocks glass, add ice, stir, and garnish with a lemon twist.\nTwo Mondays ago, I was flipping through the pages of Michael Madrusan and Zara Young's\nA Spot at the Bar\nbook when I came across the Beekeeper in the section on Old Fashioned riffs. While the combination appeared very much like a Sazerac, the lack of an absinthe rinse to overwhelm the nose later did not support that conclusion. In the glass, the Beekeeper instead of anise and spice notes reached the senses with lemon oil, Bourbon, and floral aromas. Next, malt and honey on the sip buzzed into whiskey, anise, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2bviJYyI8QA3BTjMkXJOALJ-KTfB6TLm9XwU2ynGfwzk9nS-hyCFg_Cdkf5Z6a3Y76Bc6BIq6zLl47pKFE1fR6aooSWY9DNRdQjIQZgGWVe6xBFtFX1gIKrL3w9gUrCQYs_UpDaLeFyX/s320/beekeeper5505.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2bviJYyI8QA3BTjMkXJOALJ-KTfB6TLm9XwU2ynGfwzk9nS-hyCFg_Cdkf5Z6a3Y76Bc6BIq6zLl47pKFE1fR6aooSWY9DNRdQjIQZgGWVe6xBFtFX1gIKrL3w9gUrCQYs_UpDaLeFyX/s800/beekeeper5505.jpg", "comment_count": 0 }, { "title": "spectacle island", "url": "https://cocktailvirgin.blogspot.com/2020/06/spectacle-island.html", "published": "2020-06-30T08:00:00.000-04:00", "updated": "2020-07-20T10:31:11.606-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "build", "attribution": { "creator": "Chantal Tseng", "source": "Petworth Citizen & Reading Room", "year": null }, "categories": [ "chartreuse (green)", "lime juice", "madeira", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Unaged Rhum Agricole (Rhum Clement Premiere Canne)", "3/4 oz Aged Domestic Rum such as Thomas Tew (Thomas Tew)", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Madeira (Blandy's 5 Year Verdelho)", "1/2 oz Green Chartreuse" ], "instructions": "Build in a Tiki mug, fill with crushed ice, and swizzle to mix and chill. Garnish with mint sprigs, freshly grated nutmeg, and an ignited spent lime shell containing overproof rum (El Dorado 151).", "body_text": "3/4 oz Unaged Rhum Agricole (Rhum Clement Premiere Canne)\n3/4 oz Aged Domestic Rum such as Thomas Tew (Thomas Tew)\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Madeira (Blandy's 5 Year Verdelho)\n1/2 oz Green Chartreuse\nBuild in a Tiki mug, fill with crushed ice, and swizzle to mix and chill. Garnish with mint sprigs, freshly grated nutmeg, and an ignited spent lime shell containing overproof rum (El Dorado 151).\nTwo Tuesdays ago, I wanted to make a recipe from my new purchase of Chloe Frechette's\nEasy Tiki\nbook, and I stopped my page turning when I came across the Spectacle Island. The recipe was crafted by Chantal Tseng of Washington DC's Petworth Citizen & Reading Room where Chantal and the staff are known for creating literary-inspired drink menus. This one besides being named for a Boston Harbor landmark was from a line in Neal Stephenson's 1988 novel\nZodiac\n. The combination of rum, pineapple, Madeira, and Chartreuse reminded me of the\nReverend Mather\nso I was game.\nThe Spectacle Island circled the nose with mint and nutmeg aromas. Next, grape, lime, and pineapple notes sailed into a swallow featuring grassy rum funk melding into Chartreuse's herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp67s7IO66m_vgyygJ678RO7MRabmShz-iHXwuSE4NCgRaXhbZOHFKGRQM_zqw5QJ3t_-o0HGMQ55ues12IuzK8Vc-jFkA487ZVwpK1O5vAaAmSOUsLGzvY5vTyk6wbfs6aVrh2gtMDN9/s320/spectacleisland5511.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp67s7IO66m_vgyygJ678RO7MRabmShz-iHXwuSE4NCgRaXhbZOHFKGRQM_zqw5QJ3t_-o0HGMQ55ues12IuzK8Vc-jFkA487ZVwpK1O5vAaAmSOUsLGzvY5vTyk6wbfs6aVrh2gtMDN9/s800/spectacleisland5511.jpg", "comment_count": 0 }, { "title": "careful whisper", "url": "https://cocktailvirgin.blogspot.com/2020/07/careful-whisper.html", "published": "2020-07-01T08:00:00.000-04:00", "updated": "2020-07-01T08:00:08.389-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Haus Alpenz", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "bitters (orange)", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz Cardamaro", "1 oz Dolin Dry Vermouth (Noilly Prat)", "1 oz Cocchi Sweet Vermouth", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Cardamaro\n1 oz Dolin Dry Vermouth (Noilly Prat)\n1 oz Cocchi Sweet Vermouth\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I returned to the Haus Alpenz recipe sheets where I latched on to the Careful Whisper. The drink was their riff on the Whisper from the\nSavoy Cocktail Book\nexcept with Cardamaro instead of whiskey. The Careful Whisper began with a grape and plum bouquet. Next, grape and cherry notes on the sip led into grape, bitter herbal, and plum flavors on the swallow. Overall, this lower proof version of the Whisper made for an elegant aperitif.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OQhCktBGi46RNrpMcM5fzVq1d3g1830eSkRJZfbLz9tku4M3NIMsINLGKjK_XGxGrH7nr_GECrDK7pwZbbpZTIWwu1u0W9B5PxSibbx5KPlj5-6yJlU6hggBBFYVlEY2rg-1yPIMi6rN/s320/carefulwhisper.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OQhCktBGi46RNrpMcM5fzVq1d3g1830eSkRJZfbLz9tku4M3NIMsINLGKjK_XGxGrH7nr_GECrDK7pwZbbpZTIWwu1u0W9B5PxSibbx5KPlj5-6yJlU6hggBBFYVlEY2rg-1yPIMi6rN/s800/carefulwhisper.jpg", "comment_count": 0 }, { "title": "50/25/25", "url": "https://cocktailvirgin.blogspot.com/2020/07/502525.html", "published": "2020-07-02T08:00:00.001-04:00", "updated": "2025-10-22T13:36:05.819-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Spirits of Latin America", "year": null }, "categories": [ "bitters (orange)", "gin", "pisco", "vermouth (dry)" ], "ingredients": [ "3/4 oz La Diablada Ancholado Pisco (Macchu Pisco)", "3/4 oz Fords Gin (Tanqueray Malacca)", "1 1/2 oz Lo-Fi Dry Vermouth (Noilly Prat)", "1 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a Martini glass (cocktail coupe), and garnish with a lemon twist and 2 Manzanilla olives (1 Kalamata olive).", "body_text": "3/4 oz La Diablada Ancholado Pisco (Macchu Pisco)\n3/4 oz Fords Gin (Tanqueray Malacca)\n1 1/2 oz Lo-Fi Dry Vermouth (Noilly Prat)\n1 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a Martini glass (cocktail coupe), and garnish with a lemon twist and 2 Manzanilla olives (1 Kalamata olive).\nTwo Thursdays ago, I returned to pick a second cocktail from Ivy Mix's\nSpirits of Latin America\nbook, and I spotted a recipe that would fulfill my recent hankering for a Martini. That drink was the 50/25/25 which was a play on the Fifty-Fifty Martini that appeared in William Boothby's\nWorld Drinks & How to Mix Them\nand was made famous over the last decade or so by Audrey Saunders at the Pegu Club. Here, the gin was split with pisco, and I have enjoyed that duo in the Martini riff the\nDiamond Queen\n. Once prepared, the 50/25/25 proffered a lemon, pine, and earthy grape aroma. Next, a dry white wine sip slid into a juniper, funky brandy, and orange swallow. The pisco was rather complementary with the gin flavors as it had in classics like the\nJuanito Rosado\nand modern ones like the\nLove Makes You Feel 10 Feet Tall\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriFU2Wq-Y2h594uWGPMxlBQeBMc5KBNRvfpUsLCsOIDaMsqDm-xz0lyc7GCuCRxYz0TrXZBe4rsZPuEa9m5oqXzAneB3_01B19G5HGavWtKTtGllZJFGR2anIAnIM5T9zmhovOhpz8YFz/s320/the502525_5516.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriFU2Wq-Y2h594uWGPMxlBQeBMc5KBNRvfpUsLCsOIDaMsqDm-xz0lyc7GCuCRxYz0TrXZBe4rsZPuEa9m5oqXzAneB3_01B19G5HGavWtKTtGllZJFGR2anIAnIM5T9zmhovOhpz8YFz/s800/the502525_5516.jpg", "comment_count": 0 }, { "title": "our man in havana", "url": "https://cocktailvirgin.blogspot.com/2020/07/our-man-in-havana.html", "published": "2020-07-03T08:00:00.000-04:00", "updated": "2020-07-20T10:30:52.970-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Garret Richard", "source": "Existing Conditions", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "curacao", "orgeat", "quinquina", "rum" ], "ingredients": [ "2 oz Byrrh Quinquina", "1 oz Rhum Barbancourt 8 Year", "1 tsp Dry Orange Curaçao (Pierre Ferrand)", "1/2 tsp Orgeat", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a spiraled lime twist.", "body_text": "2 oz Byrrh Quinquina\n1 oz Rhum Barbancourt 8 Year\n1 tsp Dry Orange Curaçao (Pierre Ferrand)\n1/2 tsp Orgeat\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a Nick & Nora glass, and garnish with a spiraled lime twist.\nFor a second drink from Chloe Frechette's\nEasy Tiki\nbook, I selected Our Man in Havana by Garret Richard at Existing Conditions in Manhattan as his perhaps Mai Tai-influenced take on the\nEl Presidente\n(or the dry vermouth\nway\nwe were first introduced to in 2008). As an aromatized wine-forward aperitif-style concept here with Byrrh instead of the dry or blanc vermouth, I was definitely curious especially with Paul McGee's\nRum River Mystic\nin mind.\nThe Our Man in Havana welcomed the nose with lime aromas over orange, cherry, and grape ones. Next, a creamy red cherry and grape sip led the taste buds to rum, orange, nutty, and plum flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVWwQQ-jqh7NdXhuK7jfx_GQbuN1Ygnn_gkOZFdAOVDUYFPJ8VxaRVTwPv7oaQqaIPkjApDmhN1YHEZS8Uoj10wtNqoWDlGYtGjInCva4V_1p60wK2J5nVCFCpbKJ0VssNm3RBt6KTLln/s320/ourmanhavana5518.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVWwQQ-jqh7NdXhuK7jfx_GQbuN1Ygnn_gkOZFdAOVDUYFPJ8VxaRVTwPv7oaQqaIPkjApDmhN1YHEZS8Uoj10wtNqoWDlGYtGjInCva4V_1p60wK2J5nVCFCpbKJ0VssNm3RBt6KTLln/s800/ourmanhavana5518.jpg", "comment_count": 0 }, { "title": "ginger rogers", "url": "https://cocktailvirgin.blogspot.com/2020/07/ginger-rogers.html", "published": "2020-07-04T08:00:00.000-04:00", "updated": "2020-07-04T08:00:04.789-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Boothby's 1934 World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "apricot liqueur", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1/4 jigger Gin (3/4 oz Beefeater)", "1/4 jigger French Vermouth (3/4 oz Noilly Prat Dry)", "1/4 jigger Apricot Brandy (3/4 oz Rothman & Winter)", "2 dash Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/4 jigger Gin (3/4 oz Beefeater)\n1/4 jigger French Vermouth (3/4 oz Noilly Prat Dry)\n1/4 jigger Apricot Brandy (3/4 oz Rothman & Winter)\n2 dash Lemon Juice (3/4 oz)\nShake with ice and strain into a cocktail glass; I added an orange twist.\nTwo Saturdays ago, I began flipping through Boothby's 1934\nWorld Drinks & How to Mix Them\nfor something easy to make and enjoy. There, I spotted the Ginger Rogers which pre-dated the tribute to the acting and dancing star\none\non here by Brian Miller of Death & Co. I upped the lemon juice to be an equal parts drink, and I later realized that I had previously enjoyed this combination as the\nDarb Cocktail\nover a decade ago. Moreover, the\nBoomer\nshared the mix with the inclusion of Peychaud's Bitters and more gin, and the\nDick, Jr. Cocktail\nfrom Hugo Ensslin's 1916 book was a lime for lemon alteration.\nThe Ginger Rogers danced its way to the nose with orange and apricot aromas. Next, pear, orchard fruit, and lemon notes on the sip played into pine, apricot, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOgLJ_q7JO1lHpR0XYesSYMOprCUxeQ8esHGKDCzBIhVoU6fPKmEPlpyW_d56MCCWdlurOeiDHP5HKq6YuTgHeTmfp8CVBLofckHXlU0oDuFCyRjr9YIR6m_ZW8mbRJiPMJIut-nm3dwF/s320/gingerrogers5519.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOgLJ_q7JO1lHpR0XYesSYMOprCUxeQ8esHGKDCzBIhVoU6fPKmEPlpyW_d56MCCWdlurOeiDHP5HKq6YuTgHeTmfp8CVBLofckHXlU0oDuFCyRjr9YIR6m_ZW8mbRJiPMJIut-nm3dwF/s800/gingerrogers5519.jpg", "comment_count": 0 }, { "title": "backward's point", "url": "https://cocktailvirgin.blogspot.com/2020/07/backwards-point.html", "published": "2020-07-05T08:00:00.000-04:00", "updated": "2020-07-05T08:00:01.509-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Andrew Rice", "source": "Attaboy", "year": 2017 }, "categories": [ "cynar", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Cynar", "1/2 oz Sweet Vermouth (Cocchi)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Cynar\n1/2 oz Sweet Vermouth (Cocchi)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I spotted the Backward's Point on\nKindred Cocktails\nand learned its provenance on\nReddit\n. This Scotch riff on Audrey Saunder's\nLittle Italy\nwas created by Andrew Rice at Attaboy in 2017 with the proportions of Cynar and sweet vermouth swapped. What drew me in was how well Cynar pairs with Scotch in drinks like the\nBlack Diamond Flip\nand the\nItalian Heirloom\n. Once prepared, the Backward's Point proffered a peat smoke and orange oil bouquet to the nose. Next, caramel, malt, and grape mingled on the sip, and the swallow continued on with smoky and briny whisky melding into funky herbal bitterness.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahOKQ80yWc3X8wRSAi0q50PEandItNDT3v8C4EKQMbrvy7rAwf2iniApjsSEpWU3djLvIdgP4ECW2SM194yrYWqztq5b3sdqT75JS8mT3SAHbdx3C9iYpW7YQn4fsfBz8VXwrwIxQMhEh/s320/backwardspoint5521.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahOKQ80yWc3X8wRSAi0q50PEandItNDT3v8C4EKQMbrvy7rAwf2iniApjsSEpWU3djLvIdgP4ECW2SM194yrYWqztq5b3sdqT75JS8mT3SAHbdx3C9iYpW7YQn4fsfBz8VXwrwIxQMhEh/s800/backwardspoint5521.jpg", "comment_count": 0 }, { "title": "arinato", "url": "https://cocktailvirgin.blogspot.com/2020/07/arinato.html", "published": "2020-07-06T08:00:00.000-04:00", "updated": "2020-07-06T08:00:09.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Ivy Mix", "source": "Spirits of Latin America", "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (yellow)", "lillet", "maraschino", "mezcal", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Ilegal Mezcal Joven (Fidencio)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/4 oz Yellow Chartreuse", "1/2 tsp Luxardo Maraschino Liqueur", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist laid over the cube.", "body_text": "1 1/2 oz Ilegal Mezcal Joven (Fidencio)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/4 oz Yellow Chartreuse\n1/2 tsp Luxardo Maraschino Liqueur\n2 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist laid over the cube.\nTwo Mondays prior, I returned to Ivy Mix's\nSpirits of Latin America\nbook and spotted a Mezcal Martini of sorts, the Arinato. According to a video on\nPannaCooking\n, Ivy mentioned that the drink name does not mean anything per se, but it was invented for a friend of hers. In that video, she also recommended using a less smoky mezcal to provide a bit more harmony in the end result. Here with Fidencio Mezcal, the Arinato met the nose with a grapefruit and smoky vegetal aroma. Next, apricot and peach notes from perhaps the Cocchi Americano on the sip gave way to smoky agave softening into herbal flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3b_58cEO0q2_dqCJXy84Rc_RylA2yM5w6-wTV9VcCLuqmLlSUCmZ5b1kGvju2mscl4Z3l0dwh3VaeLjVauXUAjNFgYyTcRUhqV043CHhTYIkz3FXTDWpw3_Xn_KnT6su334fKiQ44pofz/s320/arinato5524.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3b_58cEO0q2_dqCJXy84Rc_RylA2yM5w6-wTV9VcCLuqmLlSUCmZ5b1kGvju2mscl4Z3l0dwh3VaeLjVauXUAjNFgYyTcRUhqV043CHhTYIkz3FXTDWpw3_Xn_KnT6su334fKiQ44pofz/s800/arinato5524.jpg", "comment_count": 0 }, { "title": "without faculty", "url": "https://cocktailvirgin.blogspot.com/2020/07/without-faculty.html", "published": "2020-07-07T08:00:00.001-04:00", "updated": "2025-08-08T12:00:49.676-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Tony Burke", "source": "The Bourbon Review", "year": null }, "categories": [ "bitters (aromatic)", "creme de banane", "lemon juice", "simple syrup (ginger)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Angel's Envy Bourbon", "1/2 oz Giffard Banane du Bresil", "1/2 oz Ginger Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a banana slice and 3 drops Tiki bitters (Bittercube Jamaican #2).", "body_text": "2 oz Angel's Envy Bourbon\n1/2 oz Giffard Banane du Bresil\n1/2 oz Ginger Syrup\n3/4 oz Lemon Juice\nShake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a banana slice and 3 drops Tiki bitters (Bittercube Jamaican #2).\nTwo Tuesdays ago, I spotted an intriguing Whiskey Sour riff in a Father's Day drink article in\nThe Bourbon Review\ncalled Without Faculty. The recipe was crafted by Tony Burke, a bartender and Virginia's Angel's Envy whiskey guardian, and he named it after his father's reason for not drinking much. His dad explained, \"I don't want to lose control of my faculties\"; the rest of Tony's tribute was relate to his father's love of Banana's Foster dessert and all things ginger. Since that pairing was delicious in the\nHoly Molé!\nand the\nX Marks the Spot\n, I was excited to give this one a go.\nThe Without Faculty met the nose with banana and ginger aromas. Next, lemon and malt on the sip led into Bourbon, banana, and ginger flavors on the swallow. Moreover, the port finish notes from the whiskey added a delightful level of fruity complexity on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYufIkS63_bPVajemNcjaeFEOMIXrn8c0PE-diPk95MYrQ-jDLvZ02KAm0yJjE3nXIMBAeC5R_DJgxxt2p6Yq1-1B7ZWadc62wCXvztTVKXZRd86dI59keABneg5T2-oyzUKiDw5ovfDE8/s320/withoutfaculty5526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYufIkS63_bPVajemNcjaeFEOMIXrn8c0PE-diPk95MYrQ-jDLvZ02KAm0yJjE3nXIMBAeC5R_DJgxxt2p6Yq1-1B7ZWadc62wCXvztTVKXZRd86dI59keABneg5T2-oyzUKiDw5ovfDE8/s800/withoutfaculty5526.jpg", "comment_count": 0 }, { "title": "the time has come", "url": "https://cocktailvirgin.blogspot.com/2020/07/the-time-has-come.html", "published": "2020-07-08T08:00:00.000-04:00", "updated": "2020-07-08T08:00:05.582-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Maxwell", "source": "Shaker of Spirits", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "bitters (Peychaud's)", "fernet-branca", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse 100)", "1 1/2 oz Manzanilla Sherry (Lustau Fino)", "3/4 oz Amaro Montenegro", "1/4 oz Fernet Branca", "3 dash Angostura Bitters", "3 dash Peychaud's Bitters", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist and a singe flower petal (tickseed petal aka Shaker of Spirits", "body_text": "1 oz Rye Whiskey (Rittenhouse 100)\n1 1/2 oz Manzanilla Sherry (Lustau Fino)\n3/4 oz Amaro Montenegro\n1/4 oz Fernet Branca\n3 dash Angostura Bitters\n3 dash Peychaud's Bitters\n1 pinch Salt\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist and a singe flower petal (tickseed petal aka\nCoreopsis californica\nwhich is non-toxic).\nTwo Tuesdays ago, Brian Maxwell put up his 100th daily recipe that he created and posted on his\nShaker of Spirits\nblog throughout the pandemic quarantine. The name signified the end of this run for he was returning back to work, but it also formed a loop to his first drink if the series which was also a line from Lewis Carrol's \"The Walrus and the Carpenter\" poem. Five years ago, that poem was the theme for an event at Loyal Nine that was significant to me for it was my first event that I helped to run after getting promoted to lead bartender there. For that event, I crafted a six drink menu and I wrote up four of them: a Pegu Club-Jasmine-inspired\nOf Shoes and Ships\n, a Pimm's Cup riff\nNo Birds to Fly\n, the West Indies Punch-influenced\nShining on the Sea\n, and the Mexican Hurricane\nHopping through the Frothy Waves\n.\nThe Time Has Come seemed like an amazing combination of American whiskey, sherry, and four types of bitters that were softened by a pinch of salt, and my hunch proved correct in the glass. It began with a lemon, rye, and tangerine bouquet on the nose. Next, a caramel and crisp sip led into rye, mandarine, and gentian flavors on the swallow; as the cocktail warmed up, it became more Fernet driven but in an earthy bitter way instead of a more minty-menthol one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3GyN65rPH_VxKR9FOBVU_PYgZCMSlJMBr-MaKMNLAsLo9CL7bk7ONkzxxaSIhGy1c7a7Mz16uCo01WHc0bJ0p8GuzwJ1o4Tk8sTFOLlSyq1vdRj6j6gFqvVdVPm1xRr5jeUa9J1_0HuJ/s320/timehasgone5528.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3GyN65rPH_VxKR9FOBVU_PYgZCMSlJMBr-MaKMNLAsLo9CL7bk7ONkzxxaSIhGy1c7a7Mz16uCo01WHc0bJ0p8GuzwJ1o4Tk8sTFOLlSyq1vdRj6j6gFqvVdVPm1xRr5jeUa9J1_0HuJ/s800/timehasgone5528.jpg", "comment_count": 0 }, { "title": "queens", "url": "https://cocktailvirgin.blogspot.com/2020/07/queens.html", "published": "2020-07-09T08:00:00.000-04:00", "updated": "2020-07-09T08:00:09.349-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": null, "source": "the bar at the New Waldorf", "year": 1951 }, "categories": [ "bitters (orange)", "gin", "pineapple juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Tanqueray No. 10 Gin (Beefeater)", "3/4 oz Cinzano Sweet Vermouth (Cocchi)", "3/4 oz Noilly Prat Dry Vermouth", "1 wedge Pineapple muddled or 1/2 oz Pineapple Juice (1/2 oz)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Muddle the pineapple wedge (used the juice option). Add the rest of the ingredients, shake with ice, strain into a cocktail glass, and garnish with a pineapple wedge (omit).", "body_text": "1 1/2 oz Tanqueray No. 10 Gin (Beefeater)\n3/4 oz Cinzano Sweet Vermouth (Cocchi)\n3/4 oz Noilly Prat Dry Vermouth\n1 wedge Pineapple muddled or 1/2 oz Pineapple Juice (1/2 oz)\n1 dash Orange Bitters (Angostura Orange)\nMuddle the pineapple wedge (used the juice option). Add the rest of the ingredients, shake with ice, strain into a cocktail glass, and garnish with a pineapple wedge (omit).\nTwo Thursdays ago, I ventured into Frank Caiafa's\nThe Waldorf Astoria Bar Book\nand spotted the Queens in a section on the Bronx. Frank traced the lineage back to Ted Saucier's 1951\nBottoms Up\nwhich attributed the recipe's creation to the bar at the New Waldorf. Essentially, the Queens was a pineapple for orange riff on the Bronx similar to the grapefruit one, the\nToronja Bronx\n, from Prohibition era Cuba. My search for Bronx riffs on the blog uncovered one part way between it and the Queens with a hint of anise called the\nBeaux Arts\n. Finally, Frank mentioned that the original Queens was equal parts, but he found that the recipe worked better when it was more gin forward.\nOnce prepared, the Queens greeted the senses with pineapple and pine aromas. Next, grape and pineapple on the sip flowed towards gin, orange, herbal, and fruity flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ_uFbyr4lNAsCEkIP-zC21YrNkGpkTayrAG3ghy7ajznpWA76xr7ViIEH8pUHsJx7BFjMXuZYB2wjYYoRI6n0pjBa5FidVhz3Cx5xmozFp_ZWbSh4usjc2b5LQI2sxmXju7BYxe7AwgR/s320/queens5529.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ_uFbyr4lNAsCEkIP-zC21YrNkGpkTayrAG3ghy7ajznpWA76xr7ViIEH8pUHsJx7BFjMXuZYB2wjYYoRI6n0pjBa5FidVhz3Cx5xmozFp_ZWbSh4usjc2b5LQI2sxmXju7BYxe7AwgR/s800/queens5529.jpg", "comment_count": 0 }, { "title": "little oaxacan", "url": "https://cocktailvirgin.blogspot.com/2020/07/little-oaxacan.html", "published": "2020-07-10T08:00:00.000-04:00", "updated": "2020-07-10T08:00:06.010-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Julien Calella", "source": "Elephante Beach House", "year": null }, "categories": [ "lime juice", "mezcal", "orgeat", "suze" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "3/4 oz Lime Juice", "3/4 oz Orgeat", "1/2 oz Salers Gentian Liqueur (Suze)", "3 slice Cucumber" ], "instructions": "Shake with ice, strain into a double old fashioned with ice, and garnish with a cucumber slice.", "body_text": "2 oz Mezcal (Fidencio)\n3/4 oz Lime Juice\n3/4 oz Orgeat\n1/2 oz Salers Gentian Liqueur (Suze)\n3 slice Cucumber\nShake with ice, strain into a double old fashioned with ice, and garnish with a cucumber slice.\nTwo Fridays ago, I received the July/August issue of\nImbibe Magazine\nin the mail, and I immediately spotted the Little Oaxacan as a drink of the night possibility. I was lured in by the agave-orgeat combination that worked rather well in the\nSilver Surfer\nand\nPinky Gonzalez\nas well as the agave-cucumber one that was a winner in the\nGoing Back to Mezcali\nand the\nWhite Buddha\n. Here, the combination was rounded out by lime and gentian liqueur.\nThe Little Oaxacan was crafted by Julien Calella of the Elephante Beach House in Santa Monica, California, and the drink provided a vegetal, cucumber, and smoke aroma. Next, a creamy lime sip flowed into a smoky mezcal, nutty, and earthy swallow with a vegetal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO1GyrQ13lMRO2EQ9793L2MAXPMLKja_d9dX0ViK9RA9AtC_wITKx3TCEql-yri9b15ssObIhTrH7Gmz2VsZ2yvmarUjEPJUBb0FPVEA_CKLFL6bAJ248ukJR6aQsJ7M7vk3cJ0TYu7W2/s320/littleoaxacan5533.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO1GyrQ13lMRO2EQ9793L2MAXPMLKja_d9dX0ViK9RA9AtC_wITKx3TCEql-yri9b15ssObIhTrH7Gmz2VsZ2yvmarUjEPJUBb0FPVEA_CKLFL6bAJ248ukJR6aQsJ7M7vk3cJ0TYu7W2/s800/littleoaxacan5533.jpg", "comment_count": 1 }, { "title": "archipelago", "url": "https://cocktailvirgin.blogspot.com/2020/07/archipelago.html", "published": "2020-07-11T08:00:00.001-04:00", "updated": "2025-08-08T12:00:38.366-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "batavia arrack", "calvados", "ginger liqueur", "lemon juice", "pear liqueur", "simple syrup (ginger)" ], "ingredients": [ "250 mL Batavia Arrack van Oosten (2 1/2 oz)", "100 mL Calvados (1 oz Morin Selection)", "50 mL Rothman & Winter Orchard Pear Liqueur (1/2 oz)", "125 mL Ginger Syrup (1 1/4 oz)", "100 mL Lemon Juice (1 oz)" ], "instructions": "Combine in a Tiki bowl and stir with ice. Garnish with citrus wheels and flowers (citrus peel, mint sprigs, and flowers).", "body_text": "250 mL Batavia Arrack van Oosten (2 1/2 oz)\n100 mL Calvados (1 oz Morin Selection)\n50 mL Rothman & Winter Orchard Pear Liqueur (1/2 oz)\n125 mL Ginger Syrup (1 1/4 oz)\n100 mL Lemon Juice (1 oz)\nCombine in a Tiki bowl and stir with ice. Garnish with citrus wheels and flowers (citrus peel, mint sprigs, and flowers).\nTwo Saturdays, I was in the mood for something refreshing, so I selected Shannon Mustipher's\nTiki: Modern Tropical Cocktails\n. There, I uncovered her Archipelago that was leaning more towards a punch than a Daiquiri like Eastern Standard's\nArchipelago\n. Its combination of Batavia Arrack and apple brandy made me recall the\nProspector\nfrom Kask in Portland, and the ginger and pear liqueur had me thinking about the\nNaughty Nanny\nthat Andrea created for a Mixology Monday years ago (it might be the only recipe that she created solo on here). Once built, the Archipelago welcomed the senses with a mint, apple-pear, and ginger bouquet. Next, lemon and pear notes mingled on the sip, and the swallow proffered Batavia Arrack's funky rum, apple, and ginger pear flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1bpJl6rEujaG15QYG2KgT0KWvMZqEQFHQfJKF4h9I163fELMXp8f2ugnoWJ_f4VVHL9uMqFVg0lSkWWKWHl5v5k6-l11A3altHenqE3G4mZBvz3T3rOy8k00Fq_W4H-rhRvAEpVd9jmB/s320/archipelago5534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1bpJl6rEujaG15QYG2KgT0KWvMZqEQFHQfJKF4h9I163fELMXp8f2ugnoWJ_f4VVHL9uMqFVg0lSkWWKWHl5v5k6-l11A3altHenqE3G4mZBvz3T3rOy8k00Fq_W4H-rhRvAEpVd9jmB/s800/archipelago5534.jpg", "comment_count": 0 }, { "title": "rockin' like bamboo", "url": "https://cocktailvirgin.blogspot.com/2020/07/rockin-like-bamboo.html", "published": "2020-07-12T08:00:00.000-04:00", "updated": "2020-07-12T08:00:13.434-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Greg Moreno", "source": "Imbibe Magazine", "year": null }, "categories": [ "cynar", "quinquina", "sherry", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "1 oz Dry Vermouth (Noilly Prat)", "3/4 oz Blanc Vermouth (Dolin)", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Cynar", "1/4 oz Byrrh Quinquina" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Dry Vermouth (Noilly Prat)\n3/4 oz Blanc Vermouth (Dolin)\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Cynar\n1/4 oz Byrrh Quinquina\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nOne of the other recipes that caught my eye in the most recent issue of\nImbibe Magazine\nwas the Rockin' Like Bamboo in an article that presented three modern riffs on the classic\nBamboo Cocktail\n. This one was crafted by Greg Moreno of Ward III in Manhattan, and it was a fuller and sweeter variation that reminded me on paper and in the glass more of an\nAdonis\n. Once prepared, the Rockin' Like Bamboo conjured up an orange, grape, and cherry nose. Next, caramel and grape on the sip led into grape and plum flavors with an intriguing level of bitter herbal complexity on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6QDPi4jpZfKYWvUgVs0rvOPc_5IrERIdGg7Pkhnlj8ysNl50qTeB4M0Z_EhYWdpRqkMkDl32M2HNgSWqzhqVHkrb2vPT52PxCfK80V9ie84MBzv6En50VKvg7MOpEw4FI6tkpSY06-RW/s320/rockinbamboo5537.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6QDPi4jpZfKYWvUgVs0rvOPc_5IrERIdGg7Pkhnlj8ysNl50qTeB4M0Z_EhYWdpRqkMkDl32M2HNgSWqzhqVHkrb2vPT52PxCfK80V9ie84MBzv6En50VKvg7MOpEw4FI6tkpSY06-RW/s800/rockinbamboo5537.jpg", "comment_count": 0 }, { "title": "improved bamboo", "url": "https://cocktailvirgin.blogspot.com/2020/07/improved-bamboo.html", "published": "2020-07-13T08:00:00.000-04:00", "updated": "2020-07-13T08:00:09.681-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "bitters (orange)", "maraschino", "sherry", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "3/4 oz Amontillado Sherry (Lustau)", "3/4 oz Fino Sherry (Lustau)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Blanc Vermouth (Dolin)", "1 bsp Maraschino Liqueur (1/8 oz Luxardo)", "1 dash Absinthe (20 drop St. George)", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "3/4 oz Amontillado Sherry (Lustau)\n3/4 oz Fino Sherry (Lustau)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Blanc Vermouth (Dolin)\n1 bsp Maraschino Liqueur (1/8 oz Luxardo)\n1 dash Absinthe (20 drop St. George)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter the Rockin' Like Bamboo the night before, I was motivated to create my own riff on the Bamboo. Or I should say \"again,\" for I have made the classic into a\nCrusta\nand a\nFlip\nbefore as well as taking it in a\nMadeira\ndirection that was my first contribution to the Loyal Nine menu. I appreciated the split nature of the Rockin' Like Bamboo, so I kept the dry and blanc vermouth mix; moreover, I split the sherry between the Fino that I associate with the drink and the Amontillado that I utilized before I added Fino into my wine fridge. To take things one step further, I\nImproved\nthings in an 1876 Jerry Thomas sort of way with accents of Maraschino and absinthe especially given how well Maraschino pairs with nutty sherries like Amontillado.\nThe Improved Bamboo met the nose with an orange oil, nutty, cherry, and herbal bouquet. Next, a crisp grape sip with a hint of cherry slid into nutty grape and cherry flavors on the swallow with an anise and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2gwm-udV8jpRGXqyaudF4RkR_Zfqd_lm8G7hXg77AFgDA76wbvwweyBcIJk0c0YAoKqtsObyKTvqgSz2vUTFGZFthMjK6uP_IIqLVcputU84FIMlUVSS8BpoctjIV3jbI-9KHn5sJfD7/s320/improvedbamboo5539.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2gwm-udV8jpRGXqyaudF4RkR_Zfqd_lm8G7hXg77AFgDA76wbvwweyBcIJk0c0YAoKqtsObyKTvqgSz2vUTFGZFthMjK6uP_IIqLVcputU84FIMlUVSS8BpoctjIV3jbI-9KHn5sJfD7/s800/improvedbamboo5539.jpg", "comment_count": 0 }, { "title": "missionary's swizzle", "url": "https://cocktailvirgin.blogspot.com/2020/07/missionarys-swizzle.html", "published": "2020-07-14T08:00:00.000-04:00", "updated": "2020-07-14T08:00:03.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": null, "categories": [ "*original", "bitters (Angostura)", "creme de peche", "herbsainte", "honey", "lime juice", "pineapple juice", "rum (white)" ], "ingredients": [ "2 oz White Rum (Santa Teresa Claro)", "1/2 oz Honey Syrup 1:1", "1/2 oz Peach Liqueur (Mathilde)", "1 oz Lime Juice", "1 oz Pineapple Juice", "7-10 leaf Mint" ], "instructions": "Muddle the mint leaves in the honey syrup at the bottom of a Collins glass. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill keeping the mint layer on the bottom. Garnish with several dashes of Herbstura (equal parts Angostura and Herbsaint) and lightly swizzle into the top layer. A mint sprig would make a fine additional garnish (I omitted it here but wish that I had thought of it before I had taken the photo and started drinking).", "body_text": "2 oz White Rum (Santa Teresa Claro)\n1/2 oz Honey Syrup 1:1\n1/2 oz Peach Liqueur (Mathilde)\n1 oz Lime Juice\n1 oz Pineapple Juice\n7-10 leaf Mint\nMuddle the mint leaves in the honey syrup at the bottom of a Collins glass. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill keeping the mint layer on the bottom. Garnish with several dashes of Herbstura (equal parts Angostura and Herbsaint) and lightly swizzle into the top layer. A mint sprig would make a fine additional garnish (I omitted it here but wish that I had thought of it before I had taken the photo and started drinking).\nI recently saw a few\nInstagram\npostings of the 1940s Don the Beachcomber\nMissionary's Downfall\nwith varying technique. Some did the proper blender method and others shook the mint like they were making a Southside or a Mojito. That made me wonder what this combination would be like a Swizzle with the\nQueen's Park Swizzle\nas a reference point given the layer of mint on the bottom. Once assembled, the Missionary's Swizzle led the senses in an anise, clove, cinnamon, and peach direction. Next, lime and mango flavors on the sip transitioned into rum, pineapple, peach, and mint ones on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3NK0QiLehoS9bjSfUEvjHNBwL1E5vnqtJ5WIkqwarBBnC71mWVEkENJTdoctFR1IOA_f5AJE4mS8VTC2afxjNylQlWukQ3VWBuOIt1MPoVLb_4c74sOhB4LwOkZ_06dxdmcOnRuvbGK4/s320/missionaryswizzle5542.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3NK0QiLehoS9bjSfUEvjHNBwL1E5vnqtJ5WIkqwarBBnC71mWVEkENJTdoctFR1IOA_f5AJE4mS8VTC2afxjNylQlWukQ3VWBuOIt1MPoVLb_4c74sOhB4LwOkZ_06dxdmcOnRuvbGK4/s800/missionaryswizzle5542.jpg", "comment_count": 0 }, { "title": "cat's eye cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/07/cats-eye-cocktail.html", "published": "2020-07-15T08:00:00.000-04:00", "updated": "2020-07-15T08:00:11.240-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "cherry brandy", "cointreau", "gin", "lemon juice", "vermouth (dry)" ], "ingredients": [ "1 oz Gin (1 1/2 oz Beefeater)", "1/2 oz French Vermouth (1 oz Noilly Prat Dry)", "1/2 tsp Cointreau (1/4 oz)", "1/2 tsp Lemon Juice (1/4 oz)", "2 dash Kirschwasser (1 bsp Trimbach Kirsch)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1 oz Gin (1 1/2 oz Beefeater)\n1/2 oz French Vermouth (1 oz Noilly Prat Dry)\n1/2 tsp Cointreau (1/4 oz)\n1/2 tsp Lemon Juice (1/4 oz)\n2 dash Kirschwasser (1 bsp Trimbach Kirsch)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Wednesdays ago, I began flipping through the gin section of Trader Vic's 1947\nBartender's Guide\nwhen I spotted the Cat's Eye Cocktail. The classic Martini structure with dashes of citrus and sweetener reminded me of a few drinks including the recently sampled\nWhen the British Came to Spain\nand the\nJournalist Cocktail\n. Here, the accents were lemon juice, orange liqueur, and cherry eau de vie. Once prepared, the Cat's Eye Cocktail blinked at the senses with a lemon and pine aroma. Next, lemon and orange notes curled up on the sip, and the swallow stretched out into gin, peach, and cherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTYaim2J0IkTsmHz7PY02MU1rAFbhJsDk724ppm1azBNwacYXBqEbUWWKFlkoB2BTbOB74QN_B5Rhf5RUHGhVfoIfVjlhNBL_bi3nf4Hv_xocAcsL3-FaK503iSVoKoDTH9F4phH7YX2q/s320/catseye5544.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTYaim2J0IkTsmHz7PY02MU1rAFbhJsDk724ppm1azBNwacYXBqEbUWWKFlkoB2BTbOB74QN_B5Rhf5RUHGhVfoIfVjlhNBL_bi3nf4Hv_xocAcsL3-FaK503iSVoKoDTH9F4phH7YX2q/s800/catseye5544.jpg", "comment_count": 0 }, { "title": "the vacation", "url": "https://cocktailvirgin.blogspot.com/2020/07/the-vacation.html", "published": "2020-07-16T08:00:00.000-04:00", "updated": "2020-07-16T08:00:07.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "whip", "attribution": { "creator": "Daniel \"Doc\" Parks", "source": "Minimalist Tiki", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "lime juice", "pineapple juice", "pisco", "rum (white)", "simple syrup (other)" ], "ingredients": [ "1 oz Aged White Rum (Santa Teresa Claro)", "1 oz Unaged Rhum Agricole (Clement Premiere Canne)", "1 oz Pisco (Macchu Pisco)", "1 oz Pineapple Juice", "3/4 oz Lime Juice (1 oz)", "1/2 oz Mango Syrup (*)", "1/4 oz Falernum (1/2 oz Velvet (**))", "1 dash Vanilla-infused Angostura Bitters (1 dash Angostura Bitters + 1 drop Vanilla Extract)" ], "instructions": "Whip shake, pour into a Hurricane glass (Tiki mug), and fill with crushed ice. Garnish with pineapple leaves (mint sprig), orchid (pea blossoms), and a paper umbrella.", "body_text": "1 oz Aged White Rum (Santa Teresa Claro)\n1 oz Unaged Rhum Agricole (Clement Premiere Canne)\n1 oz Pisco (Macchu Pisco)\n1 oz Pineapple Juice\n3/4 oz Lime Juice (1 oz)\n1/2 oz Mango Syrup (*)\n1/4 oz Falernum (1/2 oz Velvet (**))\n1 dash Vanilla-infused Angostura Bitters (1 dash Angostura Bitters + 1 drop Vanilla Extract)\nWhip shake, pour into a Hurricane glass (Tiki mug), and fill with crushed ice. Garnish with pineapple leaves (mint sprig), orchid (pea blossoms), and a paper umbrella.\n(*) To make this syrup, I peeled a medium-large mango, chopped it into chunks, and removed the pit. I blended the mango pieces with 4 oz water and fine strained it to yield 7 oz of mango juice. To the 7 oz juice, I added 7 oz cane crystal sugar and stirred to dissolve.\n(**) It was suggested that if a store bought falernum was used to increase the volume to 1/2 oz and decrease the mango syrup to 1/4 oz. Instead, I increased the lime juice and the falernum and left the mango syrup volume the same.\nTwo Thursdays ago, I had gone to my local Indian supermarket to purchase a few ingredients and spices; last time I was there, one of the proprietors try to sell me on their mangos, and I replied that I would consider it next time. With that in mind, I found a recipe in Matt Pietrek and Carrie Smith's\nMinimalist Tiki\nbook and added a mango on to my shopping list. That drink was the Vacation by Daniel \"Doc\" Parks of Pagan Idol and Zombie Village in San Francisco. Once prepared, the Vacation tickled the senses with a mint and mango bouquet. Next, lime and mango on the sip slid away to grassy rum, pineapple, earthiness from the pisco, and spices on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISx2DJh0611khLe2SFgkiZc8BadDJnFPlDiqZJ5u3xsmpk2vkspU0onPOF9Us7ZHlHhSZwb1_bMmh_6ojpG3p8XTgEqgbvTlaG2W_DrtrZLgb5nWOemkj4CVDQzF04BYhepGZsysLWsZn/s320/thevacation5545.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISx2DJh0611khLe2SFgkiZc8BadDJnFPlDiqZJ5u3xsmpk2vkspU0onPOF9Us7ZHlHhSZwb1_bMmh_6ojpG3p8XTgEqgbvTlaG2W_DrtrZLgb5nWOemkj4CVDQzF04BYhepGZsysLWsZn/s800/thevacation5545.jpg", "comment_count": 0 }, { "title": "gill-man grog", "url": "https://cocktailvirgin.blogspot.com/2020/07/gill-man-grog.html", "published": "2020-07-17T08:00:00.000-04:00", "updated": "2020-07-17T08:00:05.442-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jim Masterson", "source": "The Atomic Grog", "year": 2013 }, "categories": [ "falernum", "grapefruit juice", "lime juice", "maple syrup", "pimento dram", "rum", "soda" ], "ingredients": [ "1 oz Dark Jamaican Rum (Coruba)", "1 oz Aged Demerara Rum (El Dorado 5 Year)", "1 oz Light Rum (Santa Teresa Claro)", "3/4 oz Lime Juice", "1/2 oz White Grapefruit Juice (3/4 oz Pink)", "1/2 oz Maple Syrup", "1/2 oz Falernum (Velvet)", "2 hard dash Allspice Dram (2/3 bsp Hamilton's)" ], "instructions": "Shake with ice, strain into a double old fashioned glass with a Navy Grog ice cone, and top with 1 oz soda water.", "body_text": "1 oz Dark Jamaican Rum (Coruba)\n1 oz Aged Demerara Rum (El Dorado 5 Year)\n1 oz Light Rum (Santa Teresa Claro)\n3/4 oz Lime Juice\n1/2 oz White Grapefruit Juice (3/4 oz Pink)\n1/2 oz Maple Syrup\n1/2 oz Falernum (Velvet)\n2 hard dash Allspice Dram (2/3 bsp Hamilton's)\nShake with ice, strain into a double old fashioned glass with a Navy Grog ice cone, and top with 1 oz soda water.\nTwo Fridays ago, I spotted a reference to the Gill-Man Grog on\nReddit\n, and I hunted down the recipe on\nThe Atomic Grog\nblog. There, they provided the history that it was created by Jim Masterson for the 2013 Hukilau event in Fort Lauderdale and named after the old measure for 4 ounces a/k/a the gill. The combination of rums, grapefruit, lime, and maple syrup reminded me of Don the Beachcomber's\nVolcano Bowl\nbut with two spice elements in the mix. Despite a crack in my Navy Grog ice cone, I continued on to prepare the drink which began with a dark rum, maple, and allspice aroma. Next, a carbonated caramel, lime, and grapefruit sip fled into dark rum with a hint of funk, maple, allspice, ginger, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2Eyfe4XxOKBRuGJzmz_IoVDuEu8WKzA7O1Lp9fUH7wrmUuIRxVs3CkbPoMf4JEW8MQox95CA489bZ1CBzWKMkArLQ7qowzWi0qUX4MAqE8SbNCYNRsHTQbU2NIiTz8iCTv6yspgtoBJl/s320/gillmangrog5547.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2Eyfe4XxOKBRuGJzmz_IoVDuEu8WKzA7O1Lp9fUH7wrmUuIRxVs3CkbPoMf4JEW8MQox95CA489bZ1CBzWKMkArLQ7qowzWi0qUX4MAqE8SbNCYNRsHTQbU2NIiTz8iCTv6yspgtoBJl/s800/gillmangrog5547.jpg", "comment_count": 0 }, { "title": "quoit club punch", "url": "https://cocktailvirgin.blogspot.com/2020/07/quoit-club-punch.html", "published": "2020-07-18T08:00:00.000-04:00", "updated": "2020-07-18T08:00:08.611-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Quoit Club", "year": null }, "categories": [ "cognac", "lemon juice", "madeira", "rum", "sugar" ], "ingredients": [ "16 oz Sugar (1 oz)", "16 oz Lemon Juice (1 oz)", "750 mL Jamaican Rum (1 1/4 oz Plantation Xaymaca + 1/4 oz Smith & Cross)", "750 mL Cognac (1 1/2 oz Courvoisier VS)", "750 mL Madeira (1 1/2 oz Blandy's 5 Year Verdelho)" ], "instructions": null, "body_text": "Peels of 12 Lemon (of 3/4 Lemon)\n16 oz Sugar (1 oz)\n16 oz Lemon Juice (1 oz)\n750 mL Jamaican Rum (1 1/4 oz Plantation Xaymaca + 1/4 oz Smith & Cross)\n750 mL Cognac (1 1/2 oz Courvoisier VS)\n750 mL Madeira (1 1/2 oz Blandy's 5 Year Verdelho)\nMake an oleosaccharum with the lemon peels and sugar (2+ hr). Dissolve the sugar in the lemon juice, add the rest of the ingredients, strain to remove the peels, and chill with ice.\nOn the morning of the Fourth, I read David Wondrich's treatise on the\nQuiet Fourth of July\nin the\nDailyBeast\nabout how he usually throws a big party replete with a punch bowl and other traditions; however, this year, the festivities would be scaled back greatly due to his regard for his guests' and his safety. While we have never thrown an Independence Day party before, I have been tasked with producing a\npunch\nfor them, and if I was not working that day, I was among friends. This year, it would just be Andrea and myself, and we planned a dinner out on our second floor deck. For a final drink of the night, I plotted out a scaled down number from Wondrich's\nPunch Book\n. The Quoit Club Punch created perhaps two centuries ago in Richmond, Virginia, seemed rather delightful with Jamaican rum, brandy, and Madeira, so I prepared the oleosaccharum before I began cooking. Wondrich worked off of an old description of the ingredients and estimated rather well what the recipe could have been.\nThe Quoit Club rejoiced the senses with rum funk and bright lemon bouquet. Next, lemon, grape, and caramel notes raised a toast on the sip, and the swallow continued on with the funky rum, lemon peel, and grape complexity from the Cognac and Madeira. Overall, it reminded me of a more Colonial and less exotic\nWest Indies Punch\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jWMB7iTMgo9hrxkA0_qLaF6_s14SLTY31sPUUgJHllblkHxQgZV2Gc4UWCrU_NrvE8c4yw-5ptKoDrmDuitlO29AfPVQKijtkXjBQj1rsJh9ZXbY5CGbFUfnNYkbtJFOa9Qd3VE70RuE/s320/quoitclubpunch5551.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jWMB7iTMgo9hrxkA0_qLaF6_s14SLTY31sPUUgJHllblkHxQgZV2Gc4UWCrU_NrvE8c4yw-5ptKoDrmDuitlO29AfPVQKijtkXjBQj1rsJh9ZXbY5CGbFUfnNYkbtJFOa9Qd3VE70RuE/s800/quoitclubpunch5551.jpg", "comment_count": 0 }, { "title": "charo's kick", "url": "https://cocktailvirgin.blogspot.com/2020/07/charos-kick.html", "published": "2020-07-19T08:00:00.000-04:00", "updated": "2020-07-19T08:00:07.603-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Anthony Schmidt", "source": "Noble Experiment", "year": 2010 }, "categories": [ "creme de menthe", "lemon juice", "mezcal", "orgeat", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Lunazul)", "1/2 oz Mezcal (Fidencio)", "3/4 oz Lemon Juice", "3/4 oz Orgeat", "2 bsp Crème de Menthe (1/4 oz Tempus Fugit)" ], "instructions": "Shake with ice and strain into a cocktail coupe; I later found a recipe that included a lemon twist and I feel that a floated mint leaf would not be out of place here.", "body_text": "1 1/2 oz Blanco Tequila (Lunazul)\n1/2 oz Mezcal (Fidencio)\n3/4 oz Lemon Juice\n3/4 oz Orgeat\n2 bsp Crème de Menthe (1/4 oz Tempus Fugit)\nShake with ice and strain into a cocktail coupe; I later found a recipe that included a lemon twist and I feel that a floated mint leaf would not be out of place here.\nTwo Sundays ago, I decided to make a recipe that I had noted previously on\nImbibe Magazine\ncalled the Charo's Kick. The recipe published in 2015 was attributed to Justin Lane Briggs at Faro in Brooklyn shortly after the restaurant opened, and it seemed to be the agave take of\nCameron's Kick\nfrom Harry MacElhone's 1922\nHarry's ABCs of Mixing Cocktails\nwith the addition of crème de menthe. After making the drink, I did a little research and uncovered an entry in the\nKindred Cocktails\ndatabase that declared that it had been invented by Anthony Schmidt in 2010 at the Noble Experiment in San Diego without the minty element. A discussion ensued, and I soon found a 2015 article in the\nVillage Voice\nwhere Briggs gave credit to Schmidt for his take on the Cameron's Kick. Moreover, Briggs was rather impressed by the result, tinkered, and found that crème de menthe added another layer of complexity that worked with all the ingredients; he declared, \"There's nothing really more refreshing than mint and citrus together. If I ever wonder what to make someone and I have a drink that combines those two, I can make that and they'll be happy.\"\nThe Charo's Kick with the menthe welcomed the nose with a nutty, lemon, and smoke aroma with a hint of mint. Next, a creamy and lemon sip swung into a smoky agave and earthy swallow with a light minty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0v6ZztofbaSfjmsWvUoGsbViX4EG9Gy4nm7Fr87v5eawNOTSR2f2MZo1R1v2uVs_qOcute_Y-FHsnpdOrIChBcF9TiPeNZAJ4QtC8hWI9mOlBkIHo5F9tf_qiznNifMMe4l64UZu7vExh/s320/charoskick5553.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0v6ZztofbaSfjmsWvUoGsbViX4EG9Gy4nm7Fr87v5eawNOTSR2f2MZo1R1v2uVs_qOcute_Y-FHsnpdOrIChBcF9TiPeNZAJ4QtC8hWI9mOlBkIHo5F9tf_qiznNifMMe4l64UZu7vExh/s800/charoskick5553.jpg", "comment_count": 0 }, { "title": "joe rickey", "url": "https://cocktailvirgin.blogspot.com/2020/07/joe-rickey.html", "published": "2020-07-20T08:00:00.000-04:00", "updated": "2020-07-20T08:00:06.953-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Joe Rickey", "source": "Shoomaker's", "year": 1883 }, "categories": [ "lime juice", "soda", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "2 oz Bourbon or Rye (Angel's Envy Bourbon)" ], "instructions": "Build in a Highball glass, add ice, garnish with a lime shell, and top with soda water (4 oz).", "body_text": "2 oz Bourbon or Rye (Angel's Envy Bourbon)\nJuice 1/2 Lime (a short 3/4 oz)\nBuild in a Highball glass, add ice, garnish with a lime shell, and top with soda water (4 oz).\nRecently, I saw a reference for a Joe Rickey and realized that I had never had one, and two Mondays ago seemed like the perfect evening to break the heat with this historic Cooler. For a recipe and history source, I turned to David Wondrich's\nImbibe\nbook. Wondrich attributed the drink's invention to a \"Colonel\" Joe Rickey (some articles call him a co-inventor along with bartender George A. Williamson) sometime between his arrival in Washington DC in 1883 and the recipe appearing in the newspapers in 1889 (the quotation marks to show that it was an honorary title). Joe taught plenty of bartenders how to make his drink but it is surmised to have first been constructed at Shoomaker's in DC, and later in the 1890s the Rickey became more of a gin phenomenon than an American whiskey one. Unlike a Collins-like tipple where the citrus would be balanced by sugar or other sweetener, Joe felt that \"any drink with sugar in it... heats the blood.\" Despite that being a late entry throwback to the Ancient Greek theories of Humorism, the soda water does help to dilute and mollify the citrus' acid bite to make for a very refreshing Cooler.\nThe Joe Rickey greeted the senses with a Bourbon and bright lime oil aroma. Next, a crisp, carbonate sip of lime and malt notes flowed into Bourbon flavors blending into a fruity element from the Angel's Envy port barrel finish and the lime. DC bartender Chantal Tseng described the Joe Rickey as \"simply refreshing, like air conditioning in a glass,\" and the combination did rather well in society until Scotch took over a little after the turn of the century both in the Highball and in the\nMamie Taylor\n(a Scotch Rickey of sorts with the soda water replaced by ginger beer).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp19Am95ovw9vKoI5fqdb6yHJMJozXgoqVu54kW4xqAM6VS3OZwug0TL1V4BnC-aR7iF65Tov_sh3hivfUHHcrIouKcGUbYEuvLS_tWl8PrWQiZX0MDSgLgs6tRPv05tDFGsW4MDmT22z/s320/joerickey5556.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp19Am95ovw9vKoI5fqdb6yHJMJozXgoqVu54kW4xqAM6VS3OZwug0TL1V4BnC-aR7iF65Tov_sh3hivfUHHcrIouKcGUbYEuvLS_tWl8PrWQiZX0MDSgLgs6tRPv05tDFGsW4MDmT22z/s800/joerickey5556.jpg", "comment_count": 0 }, { "title": "island breeze", "url": "https://cocktailvirgin.blogspot.com/2020/07/island-breeze.html", "published": "2020-07-21T08:00:00.000-04:00", "updated": "2020-07-21T08:00:03.431-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Brother Cleve", "source": "Breezers Ball", "year": null }, "categories": [ "bitters (aromatic)", "cachaça", "falernum", "ginger liqueur", "lime juice", "pimento dram" ], "ingredients": [ "1 1/2 oz Avua Prata Cachaça (Avua Balsamo)", "3/4 oz Barrow's Intense Ginger Liqueur", "1/2 oz Lime Juice", "1/4 oz Falernum (Velvet)", "1 dash Pimento Bitters (1/2 bsp Hamilton's Allspice Dram)", "1 dash Cardamom Bitters (1 Cardamom Pod muddled + 1 dash Bittercube Jamaican #2)" ], "instructions": "Shake with ice, strain into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with palm fronds (pea blossoms) and mint sprigs.", "body_text": "1 1/2 oz Avua Prata Cachaça (Avua Balsamo)\n3/4 oz Barrow's Intense Ginger Liqueur\n1/2 oz Lime Juice\n1/4 oz Falernum (Velvet)\n1 dash Pimento Bitters (1/2 bsp Hamilton's Allspice Dram)\n1 dash Cardamom Bitters (1 Cardamom Pod muddled + 1 dash Bittercube Jamaican #2)\nShake with ice, strain into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with palm fronds (pea blossoms) and mint sprigs.\nTwo Tuesdays, the Tiki by the Sea crew did another virtual seminar as a substitute the event that normally happens at the Hotel Barcelona in Wildwood, NJ, every year. The guest was Boston's own Brother Cleve with the title \"Tiki Time Machine\" that traced the path between the first wave and current glory years with all the intriguing missteps and curious establishments along the way. For a drink to make at home, Cleve selected the sponsor's cachaça and highlighted it in a recipe that he created for the Breezers Ball one year called the Island Breeze. The Breezers Ball just hosted its seventh annual soiree in March a week or so before quarantine set in; a breezer is a person who lives in Waltham, MA, but was not born there, and it pokes fun at the gentrification taking place in that city.\nThe Island Breeze moved in with a mint aroma over ginger and cachaça notes. Next, a lime-driven sip led into woody cachaça, ginger, cardamom, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglARIWHyFC-kBjxP1BZEK_VC10YMw1cly0oHmDSTV9W2uohXCmMwJhT1lgiZG5jriwddoTStWsiNeWCDLcsYgv3ijgvJp0nKWwL5-O-r1hTJSMcjdm9QGyx3uwdKba5emZ87_o97hODk9a/s320/islandbreeze5558.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglARIWHyFC-kBjxP1BZEK_VC10YMw1cly0oHmDSTV9W2uohXCmMwJhT1lgiZG5jriwddoTStWsiNeWCDLcsYgv3ijgvJp0nKWwL5-O-r1hTJSMcjdm9QGyx3uwdKba5emZ87_o97hODk9a/s800/islandbreeze5558.jpg", "comment_count": 0 }, { "title": "mango daiquiri", "url": "https://cocktailvirgin.blogspot.com/2020/07/mango-daiquiri.html", "published": "2020-07-22T08:00:00.000-04:00", "updated": "2020-07-22T08:00:12.388-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's Rum Cookery & Drinkery", "year": 1974 }, "categories": [ "lime juice", "maraschino", "rock candy syrup", "rum" ], "ingredients": [ "1 oz Light Puerto Rican Rum (2 oz Flor de Caña Añejo Oro)", "1 dash Maraschino Liqueur (1/4 oz Maraska)" ], "instructions": "Blend with 1 scoop of shaved ice and pour into a large Tiki champagne glass (double old fashioned); I garnished with honeysuckles.", "body_text": "1 oz Light Puerto Rican Rum (2 oz Flor de Caña Añejo Oro)\n1 dash Maraschino Liqueur (1/4 oz Maraska)\nJuice 1 Lime (3/4 oz)\n1 piece Mango (3/4 oz Mango Syrup)\n1 dash Rock Candy Syrup (omit)\nBlend with 1 scoop of shaved ice and pour into a large Tiki champagne glass (double old fashioned); I garnished with honeysuckles.\nTwo Wednesdays ago, I was flipping through Trader Vic's 1974\nRum Cookery & Drinkery\nbook when I spotted one of his originals that could utilize the mango syrup I made recently. That recipe was the blender drink, the Mango Daiquiri, and it accented the fruit notes with a touch of Maraschino akin to how Vic used it in his\nPisco Punch\n,\nDemerara Dry Float\n, and\nKona Gold\n. Moreover, the blended aspect also reminded me of his Maraschino-containing\nBeachcomber\nthat I made a month or so before. Once prepared, the Mango Daiquiri welcomed the senses with a lime, mango, and nutty bouquet. Next, mango and lime mingled on the sip, and the swallow proffered rum flavors with added depth from the Maraschino liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_jVdD1DPkxO9U6FkuLgMeadwkw-tU_EgODWvo2_FjOtGqA9t1Dif0xzxNWdAuVyB0IFGJF3nuJnYSKp37N3VkNYGlk3q-vha14Lf_T_XtrRx-STwsLB2d7Aspfr42SmtouKnyK5YNH03/s320/mangodaq5560.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_jVdD1DPkxO9U6FkuLgMeadwkw-tU_EgODWvo2_FjOtGqA9t1Dif0xzxNWdAuVyB0IFGJF3nuJnYSKp37N3VkNYGlk3q-vha14Lf_T_XtrRx-STwsLB2d7Aspfr42SmtouKnyK5YNH03/s800/mangodaq5560.jpg", "comment_count": 0 }, { "title": "bohemia", "url": "https://cocktailvirgin.blogspot.com/2020/07/bohemia.html", "published": "2020-07-23T08:00:00.000-04:00", "updated": "2020-07-23T08:00:05.551-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Leo Robitschek", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "aquavit", "genever", "maraschino", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Bols Genever", "1 oz Dolin Blanc Vermouth", "1/2 oz Krogstad Aquavit", "1/4 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bols Genever\n1 oz Dolin Blanc Vermouth\n1/2 oz Krogstad Aquavit\n1/4 oz Luxardo Maraschino Liqueur\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I delved into Leo Robitschek's\nThe NoMad Cocktail Book\nfor the evening's libation and spotted the Bohemia. That recipe was Leo's creation subtitled, \"A rich Martini variation with caraway.\" While I have known about the elegant pairing of Genever and Maraschino for quite a while such as in the\nImproved Holland Gin Cocktail\n, I only learned about how well Genever and aquavit pair in that book's\nForbidden Dance\n. Once prepared, the Bohemia danced with a lemon, malt, and caraway aroma to the nose. Next, malt, soft white grape, and cherry notes on the sip slipped into Genever melding into aquavit flavors on the swallow with a nutty cherry and wormwood finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIp-rcmh91DcTpXMraBFg_mLRnjQBfi5qEnpphovTLW71Iz6CRdY4g8c63E3jvgvXpt-K8Z7Bd5tGSgTJnWTXbuiyUz3Bc1cDQrcrVAg6-d7WnvTH-bEZvNwPauz5Yj8YItUJB3hyphenhyphenbseSt/s320/bohemia.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIp-rcmh91DcTpXMraBFg_mLRnjQBfi5qEnpphovTLW71Iz6CRdY4g8c63E3jvgvXpt-K8Z7Bd5tGSgTJnWTXbuiyUz3Bc1cDQrcrVAg6-d7WnvTH-bEZvNwPauz5Yj8YItUJB3hyphenhyphenbseSt/s800/bohemia.jpg", "comment_count": 0 }, { "title": "chip shop punch", "url": "https://cocktailvirgin.blogspot.com/2020/07/chip-shop-punch.html", "published": "2020-07-24T08:00:00.000-04:00", "updated": "2020-07-24T08:00:05.338-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jake Parrott", "source": "The Punch Bowl", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "gin", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "750 mL Beefeater Gin (3 oz)", "1 cup Rothman & Winter Apricot Liqueur (1 oz)", "1/2 cup Coruba Rum (1/2 oz)", "1 cup Lemon Juice (1 oz)", "1 cup Simple Syrup (1 oz Lemon Oleo Saccharum Syrup (*))", "2 2/3 cup Cold Water (2 1/2 oz)", "2 tsp Angostura Bitters (4 dash)" ], "instructions": "Combine in a large container with an ice block to chill.", "body_text": "750 mL Beefeater Gin (3 oz)\n1 cup Rothman & Winter Apricot Liqueur (1 oz)\n1/2 cup Coruba Rum (1/2 oz)\n1 cup Lemon Juice (1 oz)\n1 cup Simple Syrup (1 oz Lemon Oleo Saccharum Syrup (*))\n2 2/3 cup Cold Water (2 1/2 oz)\n2 tsp Angostura Bitters (4 dash)\nCombine in a large container with an ice block to chill.\n(*) Place the peels of 1/2+ lemon, cover with 3/4 oz sugar in a small bowl or Ziplock bag, and mix. Let sit for 60-120 minutes to extract the oil into the sugar (with occasional mixing). Add 3/4 oz hot water, stir to mix, and strain. Makes a little over an ounce.\nTwo Fridays ago, I delved into Dan Searing's\nThe Punch Bowl\nand spotted the Chip Shop Punch by Jake Parrott now of Haus Alpenz. This punch was Jake's riff on the classic\nPhiladelphia Fish-House Punch\ntaken in a British direction with gin as the main spirit; overall, the ingredients reminded me of the\nBarnum Was Right\n, so I was quite intrigued especially with the Jamaican rum in the mix. Given that it was still quarantine and our party size was two, I scaled this recipe back eight fold. Once prepared, the Chip Shop Punch welcomed the nose with an apricot bouquet that preceded a lemon and orchard fruit sip. Next, gin, a hint of rum funk, apricot, and clove flavors rounded out this softly balanced tipple. Author Dan Searing commented on my\nInstagram\npost that the lemon oleo saccharum was a nice modification, and I also think that swapping out the still water for sparkling would do no harm here either as a variation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BX_uaFjI2Wo0xMBOOsgXvcS6OG9GBtlwRwRS7X_UStz8_ufZV4AMlLTg4TfTfyiUQbuXhN4wX2G9OhY1DaZCGgzuojqoHyzSBJfcuWUPglvPPEZ7Sdy56RqeAqR8soh1Zsz43opQFXZ9/s320/chipshoppunch5565.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BX_uaFjI2Wo0xMBOOsgXvcS6OG9GBtlwRwRS7X_UStz8_ufZV4AMlLTg4TfTfyiUQbuXhN4wX2G9OhY1DaZCGgzuojqoHyzSBJfcuWUPglvPPEZ7Sdy56RqeAqR8soh1Zsz43opQFXZ9/s800/chipshoppunch5565.jpg", "comment_count": 0 }, { "title": "three treasures", "url": "https://cocktailvirgin.blogspot.com/2020/07/three-treasures.html", "published": "2020-07-25T08:00:00.000-04:00", "updated": "2020-07-25T08:00:02.039-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jeanie Grant", "source": "Minimalist Tiki", "year": null }, "categories": [ "absinthe", "cachaça", "honey", "lemon juice", "pineapple juice", "quinquina", "tea", "tequila" ], "ingredients": [ "1 1/2 oz Unaged Cachaça (Cuca Fresca)", "1/2 oz Blanco Tequila (Lunazul)", "1/2 oz Byrrh Quinquina", "1/2 oz Black Tea Honey Syrup (equal parts strong Oolong Tea and Honey)", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "5 dash Absinthe (1 bsp Pernod Absinthe)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist, edible flower, and plastic mermaid (omit).", "body_text": "1 1/2 oz Unaged Cachaça (Cuca Fresca)\n1/2 oz Blanco Tequila (Lunazul)\n1/2 oz Byrrh Quinquina\n1/2 oz Black Tea Honey Syrup (equal parts strong Oolong Tea and Honey)\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n5 dash Absinthe (1 bsp Pernod Absinthe)\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist, edible flower, and plastic mermaid (omit).\nTwo Saturdays ago, I returned to the\nMinimalist Tiki\nbook and spotted the Three Treasures by Jeanie Grant. The drink name most likely refers to the concept of Chinese and Taoist philosophies that the body is made up of three substances or energies, although there are other cultures that have similar three treasures or jewels concepts. In the glass, the Three Treasures proffered a lemon, herbal, and anise bouquet to the nose. Next, lemon, pineapple, and plum notes on the sip morphed into funky cachaça melding into tequila on the swallow along with tannin black tea and minty anise accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvxpMbNPwj5-y5qRSYNPM7l-aaxHgTX2JeIex-IjDGxCLoWsetwK3bIRLOdZ_j1X-3Q49v2huFEiopq8DHeGIV3JWfOxvFCxKU8fW7XoBLmugTIPcwdyVRfFK23zw5kIosa56m9cXD1cd/s320/threetreasures5567.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvxpMbNPwj5-y5qRSYNPM7l-aaxHgTX2JeIex-IjDGxCLoWsetwK3bIRLOdZ_j1X-3Q49v2huFEiopq8DHeGIV3JWfOxvFCxKU8fW7XoBLmugTIPcwdyVRfFK23zw5kIosa56m9cXD1cd/s800/threetreasures5567.jpg", "comment_count": 0 }, { "title": "5th amendment", "url": "https://cocktailvirgin.blogspot.com/2020/07/5th-amendment.html", "published": "2020-07-26T08:00:00.000-04:00", "updated": "2020-07-26T08:00:01.029-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "David Thor Newman", "source": "Pint & Jigger", "year": null }, "categories": [ "bitters (aromatic)", "chartreuse (yellow)", "falernum", "fernet-branca", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Bourbon (Angel's Envy)", "1/2 oz Velvet Falernum", "1/4 oz Yellow Chartreuse", "1/4 oz Fernet Branca", "2 dash Hawaii Bitters Lilikoi Bitters (Bittermens Burlesque)" ], "instructions": "Stir with ice, strain into a rock glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 3/4 oz Bourbon (Angel's Envy)\n1/2 oz Velvet Falernum\n1/4 oz Yellow Chartreuse\n1/4 oz Fernet Branca\n2 dash Hawaii Bitters Lilikoi Bitters (Bittermens Burlesque)\nStir with ice, strain into a rock glass with a large ice cube, and garnish with a lemon twist.\nTwo Sundays ago, I decided to make a recipe that I had spotted earlier in the week in\nPunch Drinks\ncalled the 5th Amendment by David Thor Newman of Pint & Jigger in Honolulu. Since I had a chance to meet Dave in Louisville as we visited the Angel's Envy distillery for training in late January, I figured that utilizing their port-finished Bourbon would be quite apropos. The 5th Amendment welcomed the senses with a lemon, menthol, and Bourbon aroma. Next, malt with a hint of caramel and honey on the sip passed into whiskey, herbal, menthol, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95Oe0V7Jmzb11wEKDF5db3Cr4csIkLv9XWHE9GDCC-nZCMAa45jBAFsWw0u7whPCP2VykXXO4h7w3-i3qH-EpQoitXvC5pOaw9twGcWHousJHr5lQEpJhZ0R1afUv5rgKET_EO_gHT8Jz/s320/5thamendment5570.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95Oe0V7Jmzb11wEKDF5db3Cr4csIkLv9XWHE9GDCC-nZCMAa45jBAFsWw0u7whPCP2VykXXO4h7w3-i3qH-EpQoitXvC5pOaw9twGcWHousJHr5lQEpJhZ0R1afUv5rgKET_EO_gHT8Jz/s800/5thamendment5570.jpg", "comment_count": 0 }, { "title": "elusive dreams", "url": "https://cocktailvirgin.blogspot.com/2020/07/elusive-dreams.html", "published": "2020-07-27T08:00:00.000-04:00", "updated": "2020-07-27T08:00:02.196-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Demi Natoli", "source": "Patterson House", "year": null }, "categories": [ "creme de banane", "lime juice", "pineapple juice", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Plantation Stiggins' Fancy Pineapple Rum", "1 oz Blended Unaged Rum (Privateer Tres Aromatique (unblended))", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "3/4 oz Cinnamon Syrup", "1/2 oz Giffard Banane du Bresil" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a pineapple wedge (omit) and an orchid (honeysuckles).", "body_text": "1 oz Plantation Stiggins' Fancy Pineapple Rum\n1 oz Blended Unaged Rum (Privateer Tres Aromatique (unblended))\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n3/4 oz Cinnamon Syrup\n1/2 oz Giffard Banane du Bresil\nShake with ice, strain into a coupe, and garnish with a pineapple wedge (omit) and an orchid (honeysuckles).\nTwo Mondays ago, I was in the mood for something tropical, so I reached for Chloe Frechette's\nEasy Tiki\nbook. There, I was lured in by Demi Natoli's Elusive Dreams that she created at Nashville's Patterson House as her spin on the\nHotel Nacional Special\n. In the glass, the Elusive Dreams conjured up cinnamon, banana, and pineapple notes to the nose. Next, lime and pineapple mingled on the sip, and the swallow showcased rum, pineapple, banana, and cinnamon flavors to create an apple pie-like feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fLvqhJBc6m8UpzZCuWT_NKLxCnG1a4vMOMWOCE7zeswXdTIT8p_jEfPKCt9ZfGgJxPvtCetk00ap88YL0u9H7CJkhOR9zQWUPzkuUzG1PSz9TTJ1l2OVxD-sgm-0o3eU3Z2tn_DR6nQr/s320/elusivedreams5572.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fLvqhJBc6m8UpzZCuWT_NKLxCnG1a4vMOMWOCE7zeswXdTIT8p_jEfPKCt9ZfGgJxPvtCetk00ap88YL0u9H7CJkhOR9zQWUPzkuUzG1PSz9TTJ1l2OVxD-sgm-0o3eU3Z2tn_DR6nQr/s800/elusivedreams5572.jpg", "comment_count": 0 }, { "title": "how to kill a friend", "url": "https://cocktailvirgin.blogspot.com/2020/07/how-to-kill-friend.html", "published": "2020-07-28T08:00:00.000-04:00", "updated": "2020-07-28T08:00:04.366-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Paul Shanrock", "source": "Stampede Cocktail Club", "year": null }, "categories": [ "bitters (Angostura)", "campari", "cointreau", "lime juice", "mezcal", "pineapple juice", "sherry" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Campari", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1/4 oz Triple Sec (Cointreau)", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "4 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Campari\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1/4 oz Triple Sec (Cointreau)\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n4 dash Angostura Bitters\nShake with ice, strain into a Collins glass, fill with crushed ice, and garnish with mint sprigs.\nTwo Tuesdays ago, I selected a recipe that I had spotted in December's\nImbibe Magazine\ncalled the How to Kill a Friend that I set aside since I lacked mint for the garnish (given that I grow so much mint throughout the year, I refused to buy it in the off season). This mezcal\nJungle Bird\nriff was crafted by Paul Shanrock at Seattle's Stampede Cocktail Club. Once prepared, the How to Kill a Friend lent a mint, smoke, and grape aroma to the nose. Next, grape, lime, and pineapple notes on the sip plunged into smoky mezcal, raisin, and bitter orange flavors on the swallow with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cIG0SLIm_jcHcicJO6j7IAkPwTLOArTeVPaCyq78bUTZ0Q_3xZ9nMSIM3JDzNuqDy1jSyGcJ5wYXcqu1pVE2bv4ARAgDgBMqQXKZH0JjOxyV7tuhDbXCnMpvjWv5sOuUnyUDFlO3rUF-/s320/howtokillafriend5575.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cIG0SLIm_jcHcicJO6j7IAkPwTLOArTeVPaCyq78bUTZ0Q_3xZ9nMSIM3JDzNuqDy1jSyGcJ5wYXcqu1pVE2bv4ARAgDgBMqQXKZH0JjOxyV7tuhDbXCnMpvjWv5sOuUnyUDFlO3rUF-/s800/howtokillafriend5575.jpg", "comment_count": 2 }, { "title": "mynah bird", "url": "https://cocktailvirgin.blogspot.com/2020/07/mynah-bird.html", "published": "2020-07-29T08:00:00.000-04:00", "updated": "2020-07-29T08:00:04.163-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Nathan O'Neill", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "bitters (mole)", "campari", "creme de cacao", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz El Dorado 15 Year Rum (El Dorado 12 Year)", "3/4 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Campari", "1/4 oz Cruzan Black Strap Rum", "1 tsp Crème de Cacao (Tempus Fugit)", "5 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube.", "body_text": "1 oz El Dorado 15 Year Rum (El Dorado 12 Year)\n3/4 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Campari\n1/4 oz Cruzan Black Strap Rum\n1 tsp Crème de Cacao (Tempus Fugit)\n5 dash Bittermens Mole Bitters\nStir with ice and strain into a rocks glass with a large ice cube.\nTwo Wednesdays ago, I selected Leo Robitschek's\nThe NoMad Cocktail Book\nand spotted Nathan O'Neill's Mynah Bird that was described as \"a stirred Tiki drink with the flavors of a\nJungle Bird\ncocktail.\" With crème de cacao in the mix, it reminded me of the\nYucatan Bird\n. Once prepared, the Mynah Bird donated a caramel and molasses aroma to the nose. Next, the caramel notes continued on into the sip, and the swallow flew in with rum and dark chocolate flavors followed by a bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLsxXW8t1Y1dXNs3STBHYIkgrQbpvKD_DU3LYzzsTRLY_1caFeSOQ2hmERIEEXnvCPBmRHzl2I-j654eKV1U-1THqfpp7jAfesdVy3hTNkt8bvBVa6PtpEfdg0njneabqKxTvhFOeZV_w/s320/mynahbird5576.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLsxXW8t1Y1dXNs3STBHYIkgrQbpvKD_DU3LYzzsTRLY_1caFeSOQ2hmERIEEXnvCPBmRHzl2I-j654eKV1U-1THqfpp7jAfesdVy3hTNkt8bvBVa6PtpEfdg0njneabqKxTvhFOeZV_w/s800/mynahbird5576.jpg", "comment_count": 0 }, { "title": "sirius swizzle", "url": "https://cocktailvirgin.blogspot.com/2020/07/sirius-swizzle.html", "published": "2020-07-30T08:00:00.000-04:00", "updated": "2020-07-30T08:00:09.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Nicholas Jarrett", "source": "Flatiron Lounge", "year": 2011 }, "categories": [ "amaro", "aquavit", "grapefruit juice", "maple syrup", "port (ruby)" ], "ingredients": [ "1 1/2 oz Linie Aquavit (Aalborg)", "3/4 oz Grapefruit Juice", "1/2 oz Ruby Port (Taylor Fladgate)", "1/2 oz Cardamaro", "1 tsp Maple Syrup" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a Crusta-style grapefruit twist.", "body_text": "1 1/2 oz Linie Aquavit (Aalborg)\n3/4 oz Grapefruit Juice\n1/2 oz Ruby Port (Taylor Fladgate)\n1/2 oz Cardamaro\n1 tsp Maple Syrup\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a Crusta-style grapefruit twist.\nTwo Thursdays ago, I was checking up on the history of the\nPrizefighter\nseries by Nicholas Jarrett that he posted on\nBarNotes\n. There, I spotted his Sirius Swizzle that seemed like a refreshing yet complex libation that I probably skipped previously when I lacked Cardamaro at home. I was intrigued by the grapefruit-maple combination that worked rather well in the\nVolcano Bowl\nand that I experienced recently in the\nGill-Man Grog\n; those flavors were rounded out by aquavit, Cardamaro, and ruby port in this Flatiron Lounge circa 2011 creation. In the glass, the Sirius Swizzle met the nose with a grapefruit and caraway bouquet. Next, the grapefruit mingled with the port's and Cardamaro's fruity grape notes on the sip, and the swallow proffered caraway, grape-herbal, and maple flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAd3fXrjvQyujAXuiJnAu-C-p7uz0tjl1yiU2C0eYSrh0LdZTJhZbdyZrHJm_O-xcWhyMZKMvcYhkPMcjkSbFQ3k3vPTn8aztfoSMdEohJ_20_CUpFj1apWhyfIchTbYk5HRKEk3H7vu6/s320/siriusswizzle5580.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAd3fXrjvQyujAXuiJnAu-C-p7uz0tjl1yiU2C0eYSrh0LdZTJhZbdyZrHJm_O-xcWhyMZKMvcYhkPMcjkSbFQ3k3vPTn8aztfoSMdEohJ_20_CUpFj1apWhyfIchTbYk5HRKEk3H7vu6/s800/siriusswizzle5580.jpg", "comment_count": 0 }, { "title": "infante", "url": "https://cocktailvirgin.blogspot.com/2020/07/infante.html", "published": "2020-07-31T08:00:00.000-04:00", "updated": "2020-07-31T08:00:06.434-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Giuseppe Gonzalez", "source": "Dutch Kills", "year": 2009 }, "categories": [ "lime juice", "orgeat", "tequila" ], "ingredients": [ "2 oz Tequila (Lunazul Blanco)", "1 oz Lime Juice (3/4 oz)", "3/4 oz Orgeat" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with freshly grated nutmeg.", "body_text": "2 oz Tequila (Lunazul Blanco)\n1 oz Lime Juice (3/4 oz)\n3/4 oz Orgeat\nShake with ice, strain into a double old fashioned glass with ice, and garnish with freshly grated nutmeg.\nTwo Fridays ago, I returned to Michael Madrusan and Zara Young's\nA Spot at the Bar\nbook and selected the Infante attributed to Giuseppe Gonzalez. As a Tequila Daisy sweetened with orgeat, it reminded me of a streamlined Trader Vic's\nPinky Gonzalez\nor perhaps my\nSilver Surfer\n. My later sleuthing determined that Giuseppe created this at Dutch Kills circa 2009, and the recipe in Sam Ross' app includes 3 drops of orange blossom water in the mix. Moreover, the drink name is another tribute to Pedro Infante, the singer-actor from the golden age of Mexican cinema, which Misty Kalkofen honored in her\nA Slow Dance with Pedro Infante\n.\nThe Infante greeted the nose with an earthy, nutty, and vegetal agave bouquet. Next, a creamy lime sip sang out before an agave melding into earthy almond swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAGJ5u7qqw6yf3ve7nHtOFzzhoXLQvh0xdLfIks2DKvRRAdInFeJ5poJX5JZmE_MS3uUxQI2rwgOq6dMcWvQtA25vPXOyzoh3EgRXh5oPgLVuVs_H_vY-xdgU-5JLyUz1x_-Vm3Fvp-sC/s320/infante5581.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAGJ5u7qqw6yf3ve7nHtOFzzhoXLQvh0xdLfIks2DKvRRAdInFeJ5poJX5JZmE_MS3uUxQI2rwgOq6dMcWvQtA25vPXOyzoh3EgRXh5oPgLVuVs_H_vY-xdgU-5JLyUz1x_-Vm3Fvp-sC/s800/infante5581.jpg", "comment_count": 0 }, { "title": "the glorious fourth", "url": "https://cocktailvirgin.blogspot.com/2020/08/the-glorious-fourth.html", "published": "2020-08-01T08:00:00.000-04:00", "updated": "2020-08-01T08:00:02.060-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "William Schmidt", "source": "The Flowing Bowl", "year": 1891 }, "categories": [ "brandy", "cream", "gum syrup", "lime juice", "rum" ], "ingredients": [ "1 drink Brandy (2 oz Courvoisier VS Cognac)", "1 dash Jamaican Rum (1/4 oz Smith & Cross)" ], "instructions": "Shake and strain into a fancy glass.", "body_text": "1 drink Brandy (2 oz Courvoisier VS Cognac)\n1 dash Jamaican Rum (1/4 oz Smith & Cross)\nJuice of 1 Lime (3/4 oz)\n4 dash Gomme Syrup (1/2 oz Simple)\n1 large tablespoon Ice Cream (1+ oz Vanilla)\nShake and strain into a fancy glass.\nThe Glorious Fourth was one of the fancy drinks created by William Schmidt in his 1891\nThe Flowing Bowl\n, and the recipe came under discussion on\nKindred Cocktails\ndue to an early July post on\nPunch Drinks\n. Therefore, two Saturdays ago, I picked up some vanilla ice cream on my shopping expedition to test out this Brandy Sour taken in a dessert direction. Once prepared using the ice cream as the only cooling agent, the Glorious Fourth conjured up a Cognac and vanilla aroma with a hint of rum funk. Next a creamy lime sip with a touch of caramel notes proceeded into brandy, funky rum, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH6ekgI09j88G6xHbEPVfkaWZJMVYAynrPRpWDemIvt-a4DZL0FRiQBJKlI8ZVCCaor10xF6OHv64_CtoDxPqnRplQsVcrhARcFyrdGWLeVHe5moUoSCIbOApNbOUukoYdcpq-m63afBk/s320/gloriousfourth5584.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH6ekgI09j88G6xHbEPVfkaWZJMVYAynrPRpWDemIvt-a4DZL0FRiQBJKlI8ZVCCaor10xF6OHv64_CtoDxPqnRplQsVcrhARcFyrdGWLeVHe5moUoSCIbOApNbOUukoYdcpq-m63afBk/s800/gloriousfourth5584.jpg", "comment_count": 0 }, { "title": "something tequila", "url": "https://cocktailvirgin.blogspot.com/2020/08/something-tequila.html", "published": "2020-08-02T08:00:00.000-04:00", "updated": "2020-08-02T08:00:08.470-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "John Bernard", "source": "Porco Lounge & Tiki Room", "year": null }, "categories": [ "lime juice", "orange juice", "passion fruit syrup", "pineapple juice", "simple syrup", "tequila" ], "ingredients": [ "3 oz Añejo Tequila (Cimarron Reposado)", "1 oz Lime Juice", "1 oz Orange Juice", "1 oz Pineapple Juice", "1 oz Simple Syrup", "1/2 oz Passion Fruit Syrup" ], "instructions": "Whip shake with crushed ice, pour into a barrel-shaped Tiki mug, and top with crushed ice. Garnish with mint, citrus wedges or wheels, flowers, and swizzle sticks (mint sprigs and honeysuckles).", "body_text": "3 oz Añejo Tequila (Cimarron Reposado)\n1 oz Lime Juice\n1 oz Orange Juice\n1 oz Pineapple Juice\n1 oz Simple Syrup\n1/2 oz Passion Fruit Syrup\nWhip shake with crushed ice, pour into a barrel-shaped Tiki mug, and top with crushed ice. Garnish with mint, citrus wedges or wheels, flowers, and swizzle sticks (mint sprigs and honeysuckles).\nTwo Sundays ago, I spied the Something Tequila in Chloe Frechette's\nEasy Tiki\nbook. The recipe was crafted by John Bernard at Cleveland's Porco Lounge & Tiki Room in response to requests for \"A Margarita? Or something tequila?\" by merging aspects of the Margarita with the 1960s era\nRum Barrel\n. In the glass, the Something Tequila welcomed mint over orange and passion fruit aromas to the nose. Next, tropical fruit notes from the lime, pineapple, orange, and passion fruit filled the sip, and the swallow began with vegetal tequila flavors followed by passion fruit and mango-like elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCf6nWuWIA0FsczaPP5zDidnp_WdR5xdwVinxwPeBP-SaySp8E_sUroZfk8kmbgjajMzxdGoBEKNHV6WU4bFoHYqd1fH5z3a3iXYL5RFA1nta5uQ09eNhYOYiBbvx_mlTi1WUuXeo14d8v/s320/somethingtequila5585.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCf6nWuWIA0FsczaPP5zDidnp_WdR5xdwVinxwPeBP-SaySp8E_sUroZfk8kmbgjajMzxdGoBEKNHV6WU4bFoHYqd1fH5z3a3iXYL5RFA1nta5uQ09eNhYOYiBbvx_mlTi1WUuXeo14d8v/s800/somethingtequila5585.jpg", "comment_count": 0 }, { "title": "golden glove", "url": "https://cocktailvirgin.blogspot.com/2020/08/golden-glove.html", "published": "2020-08-03T08:00:00.000-04:00", "updated": "2020-08-03T08:00:01.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Constatino Ribalaigua Vert", "source": "Bar La Florida", "year": 1935 }, "categories": [ "cointreau", "lime juice", "rum", "sugar" ], "ingredients": [ "2 oz Jamaican Gold Rum (Plantation Xaymaca)", "1/2 oz Lime Juice", "1 tsp Cointreau", "1 tsp Sugar" ], "instructions": null, "body_text": "2 oz Jamaican Gold Rum (Plantation Xaymaca)\n1/2 oz Lime Juice\n1 tsp Cointreau\n1 tsp Sugar\nDissolve the sugar in the lime juice, add the rest of the ingredients, and blend with 12 oz crushed ice (5 oz). Pour into a chilled cocktail glass (rocks glass) and garnish with an orange twist.\nTwo Mondays ago to beat the heatwave, I searched for a blender drink to enjoy on our deck. The one that I selected was the Golden Glove from the 1935\nBar La Florida\nbooklet via Beachbum Berry's\nPotions of the Caribbean\nbook. This Cuban drink was Constatino Ribalaigua Vert's boxing tribute riff of the La Florida Daiquiri No. 2, and I opted for Plantation's Jamaican rum as the base as a middle point between Appleton and my higher ester offerings. Once blended with a reduced amount of ice, the Golden Glove squared off with an orange and caramel aroma. Next, tangerine and lime notes on the sip jabbed into a slightly funky rum melding into orange peel flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYuteRA8gqDH-b7VPyPbmXKImpGETthcuxENdIzNNexDBeFfxlVixQkFXy_z8uQh03hUnw5kUrmxQZTi1Jt7n06MSNL2E4jN_PnMPXN3ary02H59GwUM8DzgxXs3U5lLL9kpqcW_XbkiZ/s320/goldenglove5587.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYuteRA8gqDH-b7VPyPbmXKImpGETthcuxENdIzNNexDBeFfxlVixQkFXy_z8uQh03hUnw5kUrmxQZTi1Jt7n06MSNL2E4jN_PnMPXN3ary02H59GwUM8DzgxXs3U5lLL9kpqcW_XbkiZ/s800/goldenglove5587.jpg", "comment_count": 0 }, { "title": "tchoupitoulas punch", "url": "https://cocktailvirgin.blogspot.com/2020/08/tchoupitoulas-punch.html", "published": "2020-08-04T08:00:00.000-04:00", "updated": "2020-08-04T08:00:00.330-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Scott Baird and Josh Harris", "source": "Pig and Punch at Tales of the Cocktail", "year": null }, "categories": [ "benedictine", "bitters (Peychaud's)", "lemon juice", "orange juice", "simple syrup", "tea", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "750 mL Wild Turkey 101 Bourbon (3 oz)", "1/2 cup Benedictine (1/2 oz)", "1 2/3 cup Sweet Vermouth (1 1/2 oz Cocchi)", "1 1/2 cup Orange Juice (1 1/2 oz)", "1 1/2 cup Lemon Juice (1 1/2 oz)", "2 cup Earl Grey Tea, strong and cooled (2 oz)", "1/2 cup Rich Simple Syrup (3/4 oz 1:1)", "1 tsp Peychaud's Bitters (2 dash)", "3 Peach or 1/2 Pineapple, sliced as garnish (1/2 Peach)" ], "instructions": "Combine in a bowl with a large ice block. Garnish with the peach or pineapple slices.", "body_text": "750 mL Wild Turkey 101 Bourbon (3 oz)\n1/2 cup Benedictine (1/2 oz)\n1 2/3 cup Sweet Vermouth (1 1/2 oz Cocchi)\n1 1/2 cup Orange Juice (1 1/2 oz)\n1 1/2 cup Lemon Juice (1 1/2 oz)\n2 cup Earl Grey Tea, strong and cooled (2 oz)\n1/2 cup Rich Simple Syrup (3/4 oz 1:1)\n1 tsp Peychaud's Bitters (2 dash)\n3 Peach or 1/2 Pineapple, sliced as garnish (1/2 Peach)\nCombine in a bowl with a large ice block. Garnish with the peach or pineapple slices.\nTwo Tuesdays ago, I was in the mood for something refreshing, so I turned to Dan Searing's\nThe Punch Bowl\nbook. There, I was lured in by the Tchoupitoulas Punch that Scott Baird and Josh Harris of the Bon Vivants created for their yearly charity event at Tales of the Cocktail called Pig and Punch. The charity is two pronged with an early part bringing bartenders to do manual labor to fix up a school in New Orleans and the second part being a fundraiser bash held out in a park in the Marigny district where this punch was served. In the cup, this punch proffered Bourbon, orange, and cherry aromas to the nose. Next, grape, orange, and lemon notes on the sip led into Bourbon, black tea, and peach flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VI7yuRd4fC7GNApNdklvdRY6xSNxiP0g_s4cp3lAfzvGaoW_TQKyDLDCT-35UNyxU5JLYGc79behatwtDIz2uaBqcU6AeQCgmzej5kF36Dqpq4BJO5U8B4zw4atoo8xYmkT4w-PPU0-q/s320/tchoupitoulaspunch5589.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VI7yuRd4fC7GNApNdklvdRY6xSNxiP0g_s4cp3lAfzvGaoW_TQKyDLDCT-35UNyxU5JLYGc79behatwtDIz2uaBqcU6AeQCgmzej5kF36Dqpq4BJO5U8B4zw4atoo8xYmkT4w-PPU0-q/s800/tchoupitoulaspunch5589.jpg", "comment_count": 0 }, { "title": "exit club cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/08/exit-club-cocktail.html", "published": "2020-08-05T08:00:00.000-04:00", "updated": "2020-08-05T08:00:14.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "gin", "lillet", "malört", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Dry Gin (Beefeater)", "1/2 oz Cocchi Americano or Lillet Blanc (Cocchi Americano)", "1/2 oz Blanc Vermouth (Dolin)", "1/2 oz Jeppson's Malört", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Dry Gin (Beefeater)\n1/2 oz Cocchi Americano or Lillet Blanc (Cocchi Americano)\n1/2 oz Blanc Vermouth (Dolin)\n1/2 oz Jeppson's Malört\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I wondered what a Martini riff would be like with malört as a modifier? Would it be elegant as well as tasty? Therefore, I started with the\nPoet's Dream\nand besides swapping the liqueurs, I exchanged the dry vermouth for a split of Cocchi Americano and blanc vermouth since I figured that a little extra sweetness would round out the edges here and I recalled how well malört paired with Lillet in the\nDestreza\n. For a name, I paid tribute to a punk club in Chicago (given the Chicago-loved herbal liqueur) called Exit where I had been taken years ago.\nThe Exit Club Cocktail presented orange and piny juniper aromas leading into wormwood notes on the nose. Next, a light apricot and peach sip slid into juniper and coriander leading into surly wormwood on the swallow with an orange finish. Overall, it was elegant with the malört working akin to the Fernet in the\nHanky Panky\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgaNZAqf4NjoYPPAqbWWwL9Z3BcUdVe9ppkGJHSaN7VZ5ZtlQpCkR6b7kmSXhs3zJPqjlcLvxJC5Pu_VhIx7w4uMd9M-XXFB7O6E_-yQNe8O7ifa87VrVF5APHtdvlYgZCX-x6UMXV5yB/s320/exitclub5591.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgaNZAqf4NjoYPPAqbWWwL9Z3BcUdVe9ppkGJHSaN7VZ5ZtlQpCkR6b7kmSXhs3zJPqjlcLvxJC5Pu_VhIx7w4uMd9M-XXFB7O6E_-yQNe8O7ifa87VrVF5APHtdvlYgZCX-x6UMXV5yB/s800/exitclub5591.jpg", "comment_count": 1 }, { "title": "yoi-yoi-comber", "url": "https://cocktailvirgin.blogspot.com/2020/08/yoi-yoi-comber.html", "published": "2020-08-06T08:00:00.000-04:00", "updated": "2020-08-06T08:00:12.564-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Brian Maxwell", "source": "Shaker of Spirits", "year": 2020 }, "categories": [ "absinthe", "falernum", "lime juice", "pineapple juice", "simple syrup (other)", "vodka" ], "ingredients": [ "2 oz Vodka (Barr Hill)", "1/2 oz Falernum (Velvet)", "1/2 oz Cucumber Syrup (*)", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "5 dash Absinthe (1/8 oz Kübler)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, and top with crushed ice. Garnish with a pineapple frond, pineapple half moon, and cucumber rosette (mint sprigs and a cucumber slice). Shaker of Spirits", "body_text": "2 oz Vodka (Barr Hill)\n1/2 oz Falernum (Velvet)\n1/2 oz Cucumber Syrup (*)\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n5 dash Absinthe (1/8 oz Kübler)\nWhip shake with crushed ice, pour into a Tiki mug, and top with crushed ice. Garnish with a pineapple frond, pineapple half moon, and cucumber rosette (mint sprigs and a cucumber slice).\n(*) Equal parts cucumber juice and sugar. While the original used a juicer, I muddled cucumber chunks followed by a fine straining step. At one bar I worked at, we used a blender followed by fine straining.\nWith a beautiful cucumber from our farm share (my garden's cucumbers will be ready by the time this post airs) in my possession, I returned to a recipe from Brian Maxwell's quarantine drinks on his\nShaker of Spirits\nblog. The recipe was the Yoi-Yoi-Comber which was he posted on the eleventh day of lockdown, and I did not have a cucumber at the time but marked the page for future reference. The concept was a tribute to Joe Scialom's\nCou-Cou-Comber\nas well as to Myron Cope, the voice of the Pittsburgh Steelers who used the word \"Yoi!\" a lot during his announcing. The Yoi-Yoi-Comber greeted the senses with an anise, mint, and cucumber aroma. Next, lime, vegetal, and pineapple notes on the sip announced the arrival of pineapple, cucumber, ginger, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ_FhIpZOGCSB75djuml608xppXXNN2hyphenhyphenUZmpj7UVKk_V2y2TbcEY4xNcuWyt-7ES-YeNvNB4IpLe7MVVvF48E1M5R0FGpIJsM9KrzFhb_K66ZFdzuahhCCgfHFwqWhMHGcht-z0nJVXN/s320/yoiyoicomber5593.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ_FhIpZOGCSB75djuml608xppXXNN2hyphenhyphenUZmpj7UVKk_V2y2TbcEY4xNcuWyt-7ES-YeNvNB4IpLe7MVVvF48E1M5R0FGpIJsM9KrzFhb_K66ZFdzuahhCCgfHFwqWhMHGcht-z0nJVXN/s800/yoiyoicomber5593.jpg", "comment_count": 0 }, { "title": "px sherry mudslide", "url": "https://cocktailvirgin.blogspot.com/2020/08/px-sherry-mudslide.html", "published": "2020-08-07T08:00:00.001-04:00", "updated": "2024-03-17T13:29:41.002-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "blend", "attribution": { "creator": "Jeffrey Morgenthaler", "source": "Pepe Le Moko", "year": 2014 }, "categories": [ "cream", "kahlua", "sherry" ], "ingredients": [ "1 1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1 1/2 oz Coffee Liqueur (Kahlua)", "1 oz Half & Half", "1 pinch Sea Salt", "1/2 cup Vanilla Ice Cream", "1 cup Crushed Ice" ], "instructions": "Blend until smooth and pour into a chilled milkshake or Collins glass. I added a freshly grated coffee bean garnish.", "body_text": "1 1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1 1/2 oz Coffee Liqueur (Kahlua)\n1 oz Half & Half\n1 pinch Sea Salt\n1/2 cup Vanilla Ice Cream\n1 cup Crushed Ice\nBlend until smooth and pour into a chilled milkshake or Collins glass. I added a freshly grated coffee bean garnish.\nAfter utilizing my purchase of vanilla ice cream a few days before in the Glorious Fourth, I considered making Jeffrey Morgenthaler's Grasshopper variation. However, in that search, I was more smitten by the Mudslide recipe that he posted back in May given the sherry component. When Morgenthaler opened Pepe Le Moko in 2014, he wanted to have a rotating seasonal milkshake drink and had developed a few to begin the series. The problem was that when he opened with the Grasshopper milkshake with a hint of Fernet Branca, it was such a hit that he decided that the slot was filled and thus would not be revamped every few months. Left behind was this gem; the classic Mudslide of coffee liqueur, Irish cream, and vodka got transformed here into coffee liqueur, Pedro Ximenez sherry, and vanilla ice cream that he described as \"a wonderful, creamy milkshake built around flavors of coffee, rum raisin, vanilla, cinnamon, and dark chocolate. It's... kind of out of this world.\"\nThe PX Sherry Mudslide greeted the nose with a coffee and raisin aroma that led into a creamy and roast-filled sip. Next, the swallow continued on with coffee and raisin flavors with an elegant vanilla note from the ice cream.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe6ndL6ae69GCSRKVhU7iBosFVwLa0kdmaFejcrIXjtD4KoRSkwEGE9I3_iieWf4mXY7ezdIWI1izgnbulqn6jpqiMgYudJXk5mn6Fqr3rIj9d5DZAaUBPdeg3k0_7DCI0KFvpgAlFJCM/s320/pxsherrymudslide5596.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe6ndL6ae69GCSRKVhU7iBosFVwLa0kdmaFejcrIXjtD4KoRSkwEGE9I3_iieWf4mXY7ezdIWI1izgnbulqn6jpqiMgYudJXk5mn6Fqr3rIj9d5DZAaUBPdeg3k0_7DCI0KFvpgAlFJCM/s800/pxsherrymudslide5596.jpg", "comment_count": 1 }, { "title": "planter's punch (improved)", "url": "https://cocktailvirgin.blogspot.com/2020/08/planters-punch-improved.html", "published": "2020-08-08T08:00:00.000-04:00", "updated": "2020-08-08T08:00:08.024-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Colonel A.R. Woolley", "source": "Potions of the Caribbean", "year": 1957 }, "categories": [ "lime juice", "rum", "sugar", "tea" ], "ingredients": [ "2 oz Dark Jamaican Rum (Plantation Xaymaca)", "1 1/2 oz Black Tea chilled (English Breakfast)", "1 oz Lime Juice", "1/2 oz Sugar" ], "instructions": null, "body_text": "2 oz Dark Jamaican Rum (Plantation Xaymaca)\n1 1/2 oz Black Tea chilled (English Breakfast)\n1 oz Lime Juice\n1/2 oz Sugar\nDissolve sugar in the lime juice and tea. Add the rum and crushed ice, swizzle to mix and chill, and garnish as you see fit (mint sprig and freshly grated nutmeg).\nTwo Saturdays ago, I read a reference for an improved Planter's Punch recipe that included tea in the mix. I soon found the recipe in Jeff Berry's\nPotions of the Caribbean\nwith the history that it was Colonel A.R. Woolley of Lemon Hart's 1957 revision of Fred Myer's 1920 recipe that swapped in tea for the water in the \"parts of weak\" aspect. Once prepared, this Planter's Punch welcomed the nose with mint and woody spice aromas. Next, a semi-dry lime and caramel sip glided into rich rum dried out by elegant black tea notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-_w1RXLI0xtXO0cAXSpTle_1Z4ZD4A5pEr4xI0OFB4M-LCFZxueGX_U1mNQZLwcMAgfesjMVvmA24sFqCehjCLPXn-k98n9euJR6Qzton4wGCQ8Kx31uFKrAGmiDXuOMpCujdfy0x5oU/s320/planterspunch5599.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-_w1RXLI0xtXO0cAXSpTle_1Z4ZD4A5pEr4xI0OFB4M-LCFZxueGX_U1mNQZLwcMAgfesjMVvmA24sFqCehjCLPXn-k98n9euJR6Qzton4wGCQ8Kx31uFKrAGmiDXuOMpCujdfy0x5oU/s800/planterspunch5599.jpg", "comment_count": 0 }, { "title": "st. regis mint julep", "url": "https://cocktailvirgin.blogspot.com/2020/08/st-regis-mint-julep.html", "published": "2020-08-09T08:00:00.000-04:00", "updated": "2020-08-09T08:00:02.656-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "muddle", "attribution": { "creator": "John Swago", "source": "St. Regis Restaurant", "year": 1937 }, "categories": [ "grenadine", "rum", "sugar", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye (1 1/2 oz Sazerac)", "1/2 pony Rum (1/4 oz Smith & Cross + 1/4 oz Appleton Signature)", "12 leaf Mint", "1 dash Grenadine (1/4 oz)", "1 tsp Sugar (1/4 oz Simple Syrup)", "1 tsp Water (omit)" ], "instructions": "Muddle the mint leaves in the bottom of a julep cup or double old fashioned glass. Dissolve the sugar in water (use simple syrup instead) and add the rest of the ingredients (I also removed the muddled mint leaves). Fill with crushed ice and garnish with mint sprigs.", "body_text": "1 jigger Rye (1 1/2 oz Sazerac)\n1/2 pony Rum (1/4 oz Smith & Cross + 1/4 oz Appleton Signature)\n12 leaf Mint\n1 dash Grenadine (1/4 oz)\n1 tsp Sugar (1/4 oz Simple Syrup)\n1 tsp Water (omit)\nMuddle the mint leaves in the bottom of a julep cup or double old fashioned glass. Dissolve the sugar in water (use simple syrup instead) and add the rest of the ingredients (I also removed the muddled mint leaves). Fill with crushed ice and garnish with mint sprigs.\nTwo Sundays ago, I saw a mention of the St. Regis Mint Julep from Stanley Clisby Arthur's 1937 book\nFamous New Orleans Drinks & How to Mix'Em\nand was in the mood for a Julep. I, therefore, hunted out my reprint which provided the history that it was created by John Swago at the St. Regis Restaurant bar, and the split base reminded me of the\nAmerican House\nand\nPrescription\nJuleps except here it was rye and rum instead of rye and brandy. The rye aspect instead of the more traditional Bourbon always makes me think of the quote from Richard Harwell's\nThe Mint Julep\nbook where Kentucky humorist Irvin S. Cobb declared, \"Any guy who'd put rye in a mint julep and crush the leaves would put scorpions in a baby's bed.\"\nThe St. Regis Mint Julep began with an elegant mint bouquet presented to the nose followed by malt, caramel, and berry on the sip. Next, rye, rum funk, and mint on the swallow ended with a pomegranate and mint finish. Indeed, the inclusion of grenadine as part of the sweetener was delightful with its fruit notes akin to the peach element in the\nGeorgia Julep\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePARNFLSgMDxqI5YBBTCvEJcWU_YyA7dUDKZuXiC1ME5LeiCJKCSq-EMFK7OaCMuK-nmYtFxUzJIBQ7DxsIQcynKuqSWQIQwY7A6-bNZNOFqFW6MeG4x0BA5yv3GZh3RvjqzOReEBFmtU/s320/stregismintjulep5600.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePARNFLSgMDxqI5YBBTCvEJcWU_YyA7dUDKZuXiC1ME5LeiCJKCSq-EMFK7OaCMuK-nmYtFxUzJIBQ7DxsIQcynKuqSWQIQwY7A6-bNZNOFqFW6MeG4x0BA5yv3GZh3RvjqzOReEBFmtU/s800/stregismintjulep5600.jpg", "comment_count": 0 }, { "title": "arkham kula", "url": "https://cocktailvirgin.blogspot.com/2020/08/arkham-kula.html", "published": "2020-08-10T08:00:00.000-04:00", "updated": "2020-08-10T08:00:10.741-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jason Alexander", "source": "Minimalist Tiki", "year": null }, "categories": [ "grapefruit juice", "honey", "lime juice", "orange juice", "passion fruit syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Plantation Xaymaca Rum", "1/2 oz Plantation OFTD Overproof Rum", "3/4 oz Lime Juice", "3/4 oz Orange Juice", "3/4 oz Don's Mix (1/2 oz Grapefruit Juice + 1/4 oz Cinnamon Syrup)", "1/2 oz Honey Syrup", "1/2 oz Passion Fruit Syrup" ], "instructions": "Whip shake with crushed ice, pour into a Zombie glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.", "body_text": "1 1/2 oz Plantation Xaymaca Rum\n1/2 oz Plantation OFTD Overproof Rum\n3/4 oz Lime Juice\n3/4 oz Orange Juice\n3/4 oz Don's Mix (1/2 oz Grapefruit Juice + 1/4 oz Cinnamon Syrup)\n1/2 oz Honey Syrup\n1/2 oz Passion Fruit Syrup\nWhip shake with crushed ice, pour into a Zombie glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.\nTwo Mondays ago, I was feeling a tropical vibe so I opened up Matt Pietrek and Carrie Smith's\nMinimalist Tiki\nand selected the Arkham Kula from Jason Alexander. The recipe seemed like a riff on Don the Beachcomber's\nSumatra Kula\nwith two heavier rums instead of one light one and with the addition of cinnamon and passion fruit syrups to the mix. The passion fruit when combined with the honey reminded me of the\nDon's Special Daiquiri\n, and the cinnamon syrup took the Sumatra Kula closer to Zombie riffs such as the\nZombie at Park South\n. As for the name, Jason explained on\nInstagram\nthat it was a reference to the fictional city in Massachusetts created by author H.P. Lovecraft that has been surmised to be Salem with elements of Danvers such as their state asylum blended in.\nThe Arkham Kula proffered a mint, passion fruit, and caramel aroma to the nose. Next, the caramel continued on into the sip to be joined by orange, honey, and lime notes, and the swallow reached out with funky rum, tropical flavors, and cinnamon spice. Indeed, the addition of rum complexity, tropical fruit elements, and spice made for a pleasing expansion of the Donn Beach original.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5Dlbae4E3CsKwjou8pln7nlTRtIK6OM2C-6vdJKMjyAPlxO55_KmgZ4gy09xflDRjDrcNaHsgyEnAiX9wAZYuwiflce28xQvZY7zNFXiKhgAFvGFwtRsGjF4NZdErRDEKj1zaZq6_l59/s320/arkhamkula5602.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5Dlbae4E3CsKwjou8pln7nlTRtIK6OM2C-6vdJKMjyAPlxO55_KmgZ4gy09xflDRjDrcNaHsgyEnAiX9wAZYuwiflce28xQvZY7zNFXiKhgAFvGFwtRsGjF4NZdErRDEKj1zaZq6_l59/s800/arkhamkula5602.jpg", "comment_count": 0 }, { "title": "brave companion", "url": "https://cocktailvirgin.blogspot.com/2020/08/brave-companion_11.html", "published": "2020-08-11T08:00:00.000-04:00", "updated": "2020-08-11T08:00:04.902-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2013 }, "categories": [ "creme de cacao", "lemon juice", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Grand-Dad Bonded)", "3/4 oz Lemon Juice", "1/2 oz Crème de Cacao (Tempus Fugit)", "1/2 oz Vanilla Syrup" ], "instructions": "Shake with ice, strain into a rocks glass with fresh ice, and garnish with a lemon wheel.", "body_text": "2 oz Bourbon (Old Grand-Dad Bonded)\n3/4 oz Lemon Juice\n1/2 oz Crème de Cacao (Tempus Fugit)\n1/2 oz Vanilla Syrup\nShake with ice, strain into a rocks glass with fresh ice, and garnish with a lemon wheel.\nTwo Tuesdays, I pulled Paul Clarke's 2015\nThe Cocktail Chronicles\noff the bookshelf to see if there were any glossed over gems. The one that I latched on to was Erick Castro's Brave Companion that he crafted for the 2013 opening menu at Polite Provisions in San Diego. Once prepared, the Brave Companion met the nose with a lemon and whiskey bouquet. Next, lemon with a caramel-roast note on the sip marched into Bourbon, chocolate, and vanilla flavors on the swallow. When I thought about the combination of Bourbon and cacao, I realized that this was one that I had enjoyed in the past in both classic recipes like the\nCommodore No. 2\nfrom the 1935\nWaldorf-Astoria Bar Book\nand modern ones like the\nTransatlantic Giant\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD3l0na6QUmRA9fExyS3iOIQlndTDLcsCW4Ye1Yq-PYZi51oZi6vld03rs5tpqMRYLDpMtceXjjqycKu04qKZKPNaJ84a1Af7fEbyJNq1M6vbWF6Bro5m2NqD5gL8NdFYps755i5VcKex/s320/bravecompanion5605.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD3l0na6QUmRA9fExyS3iOIQlndTDLcsCW4Ye1Yq-PYZi51oZi6vld03rs5tpqMRYLDpMtceXjjqycKu04qKZKPNaJ84a1Af7fEbyJNq1M6vbWF6Bro5m2NqD5gL8NdFYps755i5VcKex/s800/bravecompanion5605.jpg", "comment_count": 0 }, { "title": "prizefighter no. 3", "url": "https://cocktailvirgin.blogspot.com/2020/08/prizefighter-no-3.html", "published": "2020-08-12T08:00:00.000-04:00", "updated": "2020-08-12T08:00:05.287-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Nick Jarrett", "source": null, "year": null }, "categories": [ "fernet-branca", "lemon juice", "sherry", "simple syrup" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Pedro Ximenez Sherry (Oxford 1970)", "3/4 oz Simple Syrup", "1/4 oz Lemon Juice", "6-8 leaf Mint", "3-4 wedge Lemon", "1 pinch Salt" ], "instructions": "Muddle the lemon, mint, and salt. Add the rest, shake with ice, double strain into a double old fashioned glass, fill with crushed ice, and garnish lavishly with mint.", "body_text": "1 oz Fernet Branca\n1 oz Pedro Ximenez Sherry (Oxford 1970)\n3/4 oz Simple Syrup\n1/4 oz Lemon Juice\n6-8 leaf Mint\n3-4 wedge Lemon\n1 pinch Salt\nMuddle the lemon, mint, and salt. Add the rest, shake with ice, double strain into a double old fashioned glass, fill with crushed ice, and garnish lavishly with mint.\nTwo Wednesdays ago, I returned to Nick Jarrett's Prizefighter series. The one I decided upon was the third one that varied from the first\nPrizefighter\nby calling for Pedro Ximenez instead of Carpano Antica vermouth, and I was curious to see how it turn out as it headed in the\nSherry Cobbler\ndirection. Once prepared, the Prizefighter No. 3 donated a raisin, menthol, and mint bouquet to the nose. Next, lemon, grape, and caramel notes on the sip swung at raisin, mint, and menthol flavors on the swallow. Indeed, the great depth of flavor from the Pedro Ximenez sherry made for a more complex drink than the sweet vermouth original albeit with a less herbal focus.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonVplIYBNn10FBdam1X2YH_JvSvlv0VbYL76QWh1rNWL7ycfwzunm1ZGw0HqyK0CPu7pB_rWeXjxkYDF1DzZ8RxVr3h1hbk5Zzl9sR-uS5rtIMkbbYN4WMkaTOsXYMu_KJYL_gNOkIyN1/s320/prizefighter3_5607.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonVplIYBNn10FBdam1X2YH_JvSvlv0VbYL76QWh1rNWL7ycfwzunm1ZGw0HqyK0CPu7pB_rWeXjxkYDF1DzZ8RxVr3h1hbk5Zzl9sR-uS5rtIMkbbYN4WMkaTOsXYMu_KJYL_gNOkIyN1/s800/prizefighter3_5607.jpg", "comment_count": 0 }, { "title": "martinez no. 7", "url": "https://cocktailvirgin.blogspot.com/2020/08/martinez-no-7.html", "published": "2020-08-13T08:00:00.000-04:00", "updated": "2020-08-13T08:00:00.468-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Nicholas Kosevich and Ira Koplowitz", "source": "North Star Cocktails", "year": 2012 }, "categories": [ "bitters (orange)", "gin", "maraschino", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "2 oz Plymouth Gin (Beefeater)", "1/2 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Noilly Prat Dry Vermouth", "1/4 oz Luxardo Maraschino Liqueur", "15 drop Bittercube Orange Bitters (1 dash Angostura Orange)", "1 slice Cucumber", "1 pinch Salt" ], "instructions": "Muddle the cucumber slice with the salt. Add the rest of the ingredients, stir with ice, double strain into a cocktail glass, and garnish with a cucumber wheel.", "body_text": "2 oz Plymouth Gin (Beefeater)\n1/2 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Noilly Prat Dry Vermouth\n1/4 oz Luxardo Maraschino Liqueur\n15 drop Bittercube Orange Bitters (1 dash Angostura Orange)\n1 slice Cucumber\n1 pinch Salt\nMuddle the cucumber slice with the salt. Add the rest of the ingredients, stir with ice, double strain into a cocktail glass, and garnish with a cucumber wheel.\nTwo Thursday ago, I spotted the 2012\nNorth Star Cocktails\nbook on my shelves that I last touched in early April and began flipping through the pages. The one that caught my eye was the Martinez No. 7 by Nicholas Kosevich and Ira Koplowitz which varied from the\nclassic recipe\nby splitting the vermouth with dry as well as adding a cucumber element and a pinch of salt. Once prepared, the Martinez No. 7 welcomed the nose with a cucumber, orange, and nutty Maraschino aroma. Next, grape and cucumber mingled on the sip, and the swallow proffered gin, herbal, and nutty cherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoGbaZ-t98_a5xQwuJc9CStbTHeyie265pJW6XFViLA_9l3iJtc3RCVpyEz6hIdlGKILgQ79Vj7HjWxDpGycDNMi4xzGy1UKnUuUTMGRX2exZkPSeBv4JR0C2m2cebf86n0vYyJX1ktEu/s320/martinez7_5609.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoGbaZ-t98_a5xQwuJc9CStbTHeyie265pJW6XFViLA_9l3iJtc3RCVpyEz6hIdlGKILgQ79Vj7HjWxDpGycDNMi4xzGy1UKnUuUTMGRX2exZkPSeBv4JR0C2m2cebf86n0vYyJX1ktEu/s800/martinez7_5609.jpg", "comment_count": 0 }, { "title": "frozen sherry cobbler", "url": "https://cocktailvirgin.blogspot.com/2020/08/frozen-sherry-cobbler.html", "published": "2020-08-14T08:00:00.000-04:00", "updated": "2020-08-14T08:00:03.047-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Rob Kruger", "source": "Punch", "year": null }, "categories": [ "lemon juice", "sherry", "simple syrup (other)" ], "ingredients": [ "3 oz Amontillado Sherry (Lustau)", "1 oz Oleo Saccharum (Lemon & Orange Peel) (*)", "1 oz Lemon Juice", "1 cup Crushed Ice (8 oz)" ], "instructions": "Blend until smooth, pour into a 12 oz glass, and garnish with an orange slice and cherry (orange slice and mint sprig).", "body_text": "3 oz Amontillado Sherry (Lustau)\n1 oz Oleo Saccharum (Lemon & Orange Peel) (*)\n1 oz Lemon Juice\n1 cup Crushed Ice (8 oz)\nBlend until smooth, pour into a 12 oz glass, and garnish with an orange slice and cherry (orange slice and mint sprig).\n(*) Sugar steeped with lemon and orange peels for a 1-2+ hours and dissolved in hot water (equal volume to the amount of sugar added). Here, it was 3/4 oz sugar, peel 1/4 lemon, and peel 1/6 orange; after a 3 hour incubation with a few shakes in between, the sugar was dissolved in 3/4 oz boiling water. The 1 oz for the recipe was fine strained from this syrup and peel mix.\nTo beat the heat two weeks ago, I decided to make the Frozen Sherry Cobbler by Rob Kruger of Brooklyn's Extra Fancy that was published in\nPunch\n. While it recommended a commercial oleo saccharum, I decided to start a few hours early and made my own from lemon and orange peels and sugar (see instructions above). Once prepared, the Cobbler proffered orange and mint aromas from the garnishes over a nutty sherry note from the Amontillado. Next, grape and lemon on the sip slid into nutty sherry and a citrus brightness from the oleo saccharum on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnab_FFQLkbh4ML_NEXQujs-81B2TM6NbYJpcvp_It1A3uzPjak9NmLFIoe_MzZAtflnfkNHQb3gMlpVW0V7MvTXWfvIX22jmyH_LxK8HOlotFrko7Q0SDpuoLqTvIN7VnE6ZTqnMr9yNQ/s320/frozensherrycobbler_5614.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnab_FFQLkbh4ML_NEXQujs-81B2TM6NbYJpcvp_It1A3uzPjak9NmLFIoe_MzZAtflnfkNHQb3gMlpVW0V7MvTXWfvIX22jmyH_LxK8HOlotFrko7Q0SDpuoLqTvIN7VnE6ZTqnMr9yNQ/s800/frozensherrycobbler_5614.jpg", "comment_count": 0 }, { "title": "gibson", "url": "https://cocktailvirgin.blogspot.com/2020/08/gibson.html", "published": "2020-08-15T08:00:00.000-04:00", "updated": "2020-08-15T08:00:06.577-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": null, "categories": [ "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "2 oz London Dry Gin (Martin Miller Westbourne)", "1 oz Dry Vermouth (Noilly Prat)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a pickled onion.", "body_text": "2 oz London Dry Gin (Martin Miller Westbourne)\n1 oz Dry Vermouth (Noilly Prat)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a pickled onion.\nTwo Saturdays ago, I felt like ending the night with a Martini, and then I remembered the pickled onions in the refrigerator and opted for a Gibson. In\nImbibe\n, David Wondrich quoted the\nOakland Tribune\nas declaring that, \"The Gibson is a blend peculiar to San Francisco,\" and San Francisco bartender William Boothby described how it was named after Charles Dana Gibson. There were also other possible histories such as San Francisco financier Walter D.K. Gibson who drank alongside Charles at the Bohemian club and claimed to be the impetus of its creation circa 1898. Boothby's 1908 recipe was equal parts Plymouth Gin and French vermouth without bitters or garnish. Surprisingly, early recipes were unadorned with the onion that defines the modern day Gibson. Robert Simonson in\nThe Martini Cocktail\nplaced the garnish's timeline as, \"By the 1930s, the onion had begun to sneak into the drink. By the 1940s, it had a permanent home.\" Alas, my favorite lore of how Gibson's bartender utilized the onion to demarcate the chilled water alcohol-free \"Martini\" so that he could be sober during business deals as his cohorts got a bit tipsy is mostly like just a barroom fable.\nNormally, the mid-century Gibson Cocktail is garnished with a pickled pearl onion, but I figured that my lactic ferment onions (see below for more information) would work well here. This sort of naturally fermented style was what we used in our Martinis at Loyal Nine, and one of the regulars' favorites were the yearly batch of pickled ramps fermented in this style. The Gibson recipe that I utilized was the one from\nA Spot at the Bar\nwhich was a bit more dry vermouth forward than the one in Simonson's book. Once prepared, the cocktail wafted to the nose pine melding into onion aroma along with orange accents. Next, a clean, crisp sip marched into juniper, citrus, licorice, and cucumber-vegetal flavors on the swallow with an onion finish. Definitely some of the notes from the cut onion ring had pleasantly entered into the drink.\nSince we had bought into a farm share (besides our own vegetable garden plot) as we are cooking more at home, we receive a bounty of vegetables. One of the early boxes contained a green cabbage and the next one a Napa cabbage. The green cabbage went into sauerkraut and the Napa into kimchi, and the ferments utilized the lactobacillus microbes naturally on the cabbage's leaves. The magic here is the addition of salt (generally in the 2-6% by weight) which inhibits other bacteria from acting on the vegetables; moreover, a weight of some sort to keep the vegetables under the brine and away from the air seals the deal. Within 7-10 days, the bubbling stops and the lactic pickles are ready to be refrigerated. To make the onions, I cut up two medium onions along with their green stem, added 2 ounces of sauerkraut brine as a lactobacillus starter, and filled it with 3.5% salt brine. The end result is a tangy and crisp vegetable without the harshness of vinegar's acetic acid used in the quick method; moreover, that vinegar generally requires a substantial sugar content to balance the zing, while my lactic pickles end up rather bone dry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-8nDnUek7QWRiq4TQost6R84hPVVQSpbH7Bmz-jyZeEgibOZcq-fhvf-HT8iENwCPUsJJSz-EmzMrWY4P17j_DJOgbNISAOHCkaV_nw9wyMLDla7P51Sex_1oCxFejN2Gq6KhG4zNVJr/s320/gibson5617.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxJztDOvUsADKTSEJiYZR58_KlFle5aq2cGVjeJtNW_8RmA5047bxjTjYyNm984OSwZUfRrpUH0ZgNlnwR3hozGzigfxqKoOPaUE9HkN9FYtAKXOpKuhgVkghaOlN21EZYd5gRzt9Fb9P/s320/gibson_onion.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-8nDnUek7QWRiq4TQost6R84hPVVQSpbH7Bmz-jyZeEgibOZcq-fhvf-HT8iENwCPUsJJSz-EmzMrWY4P17j_DJOgbNISAOHCkaV_nw9wyMLDla7P51Sex_1oCxFejN2Gq6KhG4zNVJr/s800/gibson5617.jpg", "comment_count": 0 }, { "title": "lewiston", "url": "https://cocktailvirgin.blogspot.com/2020/08/lewiston.html", "published": "2020-08-16T08:00:00.000-04:00", "updated": "2020-08-16T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "creme de menthe", "grenadine", "lime juice", "rum" ], "ingredients": [ "1/4 wineglass Bacardi (2 oz Santa Teresa Claro)", "1 dash Lime Juice (3/4 oz)", "2 dash Grenadine (1/2 oz)", "2 dash Green Crème de Menthe (1/4 oz Tempus Fugit White)" ], "instructions": "Shake with ice and strain into a cocktail glass; I garnished with a mint leaf.", "body_text": "1/4 wineglass Bacardi (2 oz Santa Teresa Claro)\n1 dash Lime Juice (3/4 oz)\n2 dash Grenadine (1/2 oz)\n2 dash Green Crème de Menthe (1/4 oz Tempus Fugit White)\nShake with ice and strain into a cocktail glass; I garnished with a mint leaf.\nTwo Sundays ago, I ventured into the\nPioneers of Mixing at Elite Bars: 1903-1933\nbook and spotted the Lewiston that came across as a Bacardi Cocktail with the addition of crème de menthe. Once prepared, the Lewiston conjured a berry and mint nose. Next, lime and berry notes mingled on the sip, and the swallow proffered rum and pomegranate flavors with a mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM80bxXDhwfWwbdpXn6bjHqg3N2KiVILi5PoGyqeLBdmHrvEfONwebM4jfOWGnxo7MG99WQ7xGPIF7nb2MrXTNWKMQvGJrG2-Aj7vbeuJ6MPyN1-J_84Xor30_Bzew84w1bOx6seZDS3oR/s320/lewiston5618.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM80bxXDhwfWwbdpXn6bjHqg3N2KiVILi5PoGyqeLBdmHrvEfONwebM4jfOWGnxo7MG99WQ7xGPIF7nb2MrXTNWKMQvGJrG2-Aj7vbeuJ6MPyN1-J_84Xor30_Bzew84w1bOx6seZDS3oR/s800/lewiston5618.jpg", "comment_count": 0 }, { "title": "harlem no. 2", "url": "https://cocktailvirgin.blogspot.com/2020/08/harlem-no-2.html", "published": "2020-08-17T08:00:00.000-04:00", "updated": "2020-08-17T08:00:06.185-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "William Boothby's 1934 World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "absinthe", "gin", "lemon juice", "orange juice", "sugar" ], "ingredients": [ "3/4 jigger Gin (1 1/2 oz Beefeater)", "1 dash Lemon Juice (1/2 oz)", "1 spoon Orange Juice (1/2 oz)", "1/2 lump Sugar (1/2 oz Simple Syrup)", "4 leaf Mint" ], "instructions": null, "body_text": "3/4 jigger Gin (1 1/2 oz Beefeater)\n1 dash Lemon Juice (1/2 oz)\n1 spoon Orange Juice (1/2 oz)\n1/2 lump Sugar (1/2 oz Simple Syrup)\n4 leaf Mint\nCrush mint with sugar (omit the muddling -- use the shake with ice to bruise the mint leaves). Add the rest of the ingredients, shake with ice, strain into a cocktail glass, and garnish with 1 dash absinthe (8 drop St. George and mint leaves).\nTwo Mondays ago, I was perusing William Boothby's 1934\nWorld Drinks & How to Mix Them\nwhen I spotted the Harlem No. 2. The recipe came across like a\nSouth Side\ngussied up with the addition of orange juice in the mix and a dash of absinthe as the garnish. Once constructed, the Harlem No. 2 shared an anise, mint, and pine bouquet to the nose. Next, orange and lemon combined on the sip, and the swallow showcased the medley of gin and mint that was later joined by anise and other light absinthe notes from the garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYp6ikq-CwDNqqqTZQtGisVN9KAuMdLN5SLU0coYnNVSZbgJjBwUoxEawBBYiMJ9lt2sGpGQ51S0zL4_Rn3ZvAxSz_xeLmiiZu-clB9j8KJsyhkPduYW-sQ1YjcAA8DHBSD6UgWvg5WWO/s320/harlem2_5621.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYp6ikq-CwDNqqqTZQtGisVN9KAuMdLN5SLU0coYnNVSZbgJjBwUoxEawBBYiMJ9lt2sGpGQ51S0zL4_Rn3ZvAxSz_xeLmiiZu-clB9j8KJsyhkPduYW-sQ1YjcAA8DHBSD6UgWvg5WWO/s800/harlem2_5621.jpg", "comment_count": 0 }, { "title": "false start", "url": "https://cocktailvirgin.blogspot.com/2020/08/false-start.html", "published": "2020-08-18T08:00:00.000-04:00", "updated": "2020-08-18T08:00:04.017-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Anne Robinson", "source": "Westlight", "year": null }, "categories": [ "amaro", "cynar", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Reposado Tequila (Cimarron)", "1 oz Cardamaro", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Cynar", "2 slice Cucumber" ], "instructions": "Muddle the cucumber, add the rest, and stir with ice. Double strain into a coupe glass and garnish with a cucumber wheel.", "body_text": "1 1/4 oz Reposado Tequila (Cimarron)\n1 oz Cardamaro\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Cynar\n2 slice Cucumber\nMuddle the cucumber, add the rest, and stir with ice. Double strain into a coupe glass and garnish with a cucumber wheel.\nTwo Tuesdays ago, I was in the mood for a stirred sort of drink, and the False Start from\nPunch Drinks\ncalled out to me. The recipe was crafted by Anne Robinson of Westlight in Brooklyn, and its aged spirit, vermouth, amaro, and muddled cucumber structure reminded me of the\nCobble Hill\n. In the glass, the False Start shared a cucumber and agave nose with herbal grape undertones. Next, the grape from the vermouth and Cardamaro continued on into the sip, and the swallow came through with tequila, herbal, and cucumber flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUNh0sTTNDLa0fxKtZTGf7yEp6Tc9kmJFrbce6_Wq61voc9KIkPrcIL0aFP5w2EJ9wkrbrCHEBkSs7sba-t-3XQLZGFpUGKXOdXL2kFuMGrczXVGjy9pG13qHoMbf0ItW2PXnW-LSXh6Z/s320/falsestart5623.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUNh0sTTNDLa0fxKtZTGf7yEp6Tc9kmJFrbce6_Wq61voc9KIkPrcIL0aFP5w2EJ9wkrbrCHEBkSs7sba-t-3XQLZGFpUGKXOdXL2kFuMGrczXVGjy9pG13qHoMbf0ItW2PXnW-LSXh6Z/s800/falsestart5623.jpg", "comment_count": 0 }, { "title": "southpaw swizzle", "url": "https://cocktailvirgin.blogspot.com/2020/08/southpaw-swizzle.html", "published": "2020-08-19T08:00:00.000-04:00", "updated": "2020-08-19T08:00:01.791-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Abigail Gullo", "source": "Ben Paris", "year": null }, "categories": [ "honey", "lime juice", "rum", "rum (white)", "sherry" ], "ingredients": [ "1 oz Unaged Martinique Rum (Rhum Clement Premiere Canne)", "1 oz Manzanilla Sherry (Lustau Fino)", "3/4 oz Honey Syrup", "3/4 oz Lime Juice", "1 1/2 oz Coconut Water" ], "instructions": "Build in a Swizzle or Collins glass, fill with crushed ice, and swizzle to mix and chill. Float with 3/4 oz aged Jamaican rum (3/8 oz Smith & Cross + 3/8 oz Plantation Xaymaca) and garnish with a lime wheel and toasted coconut chips (omit the coconut).", "body_text": "1 oz Unaged Martinique Rum (Rhum Clement Premiere Canne)\n1 oz Manzanilla Sherry (Lustau Fino)\n3/4 oz Honey Syrup\n3/4 oz Lime Juice\n1 1/2 oz Coconut Water\nBuild in a Swizzle or Collins glass, fill with crushed ice, and swizzle to mix and chill. Float with 3/4 oz aged Jamaican rum (3/8 oz Smith & Cross + 3/8 oz Plantation Xaymaca) and garnish with a lime wheel and toasted coconut chips (omit the coconut).\nTwo Wednesdays ago, I was in a tropical mood, so I opened up Chloe Frechette's\nEasy Tiki\n. There, I was lured in by the Southpaw Swizzle attributed to Abigail Gullo at Ben Paris in Seattle that would make excellent use of the coconut water that I had just purchased. With a little research, I learned that Abigail created an earlier form of this drink at Compere Lapin in New Orleans. That version combined Oloroso sherry, aged cachaça, honey, and lime, and here the sherry and spirit were switched to Manzanilla and unaged rhum agricole and lengthened with coconut water.\nThis newer Southpaw Swizzle welcomed the nose with Jamaican rum funk, lime, honey, and grassy aromas. Next, lime and a briny coconut note on the sip entered into grassy and funky rum and honey flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr-6_2FS6yJVASPsnUm8FHqVNiyzUTXVripxrUS7-HD8XWApPmpTz5KsDfY5cWHjOpxUpCu-n9BPGTjzb_pJnCC7qxuEuQOtwus35A8nI8N8_loPWz9qYmOYwYkhYFiwA-4bHRUlaJCxm/s320/southpawswizzle5626.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr-6_2FS6yJVASPsnUm8FHqVNiyzUTXVripxrUS7-HD8XWApPmpTz5KsDfY5cWHjOpxUpCu-n9BPGTjzb_pJnCC7qxuEuQOtwus35A8nI8N8_loPWz9qYmOYwYkhYFiwA-4bHRUlaJCxm/s800/southpawswizzle5626.jpg", "comment_count": 0 }, { "title": "barracuda", "url": "https://cocktailvirgin.blogspot.com/2020/08/barracuda.html", "published": "2020-08-20T08:00:00.000-04:00", "updated": "2020-08-20T08:00:00.147-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Llama Inn", "year": null }, "categories": [ "aperol", "lemon juice", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1/4 Bourbon (1 oz Wild Turkey 101)", "1/4 Aperol (1 oz)", "1/4 Oloroso Sherry (1 oz Lustau)", "1/4 Lemon Juice (1 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/4 Bourbon (1 oz Wild Turkey 101)\n1/4 Aperol (1 oz)\n1/4 Oloroso Sherry (1 oz Lustau)\n1/4 Lemon Juice (1 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Thursdays ago, I tuned in for Portland Cocktail Week's class on equal parts cocktails with Lynette Marrero and Kara Newman. Lynette mentioned that one of the drinks on the menu at the Llama Inn was a riff on the\nPaper Plane\ncalled the Barracuda that swapped in Oloroso sherry for the Amaro Nonino. Once prepared, the Barracuda donated a lemon, Bourbon, and nutty sherry aroma with hints of orange to the nose. Next, malt, grape, and orange notes on the sip swam into whiskey, nutty, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw11mlGkSdZAeoADBBBMQayeyy4Y4-tKRJhqHH7WdFUjqpQMZxvAOMX562m_7Znluc2pPmiz2NWK-QVrSOyKKma7GOjcZL_otZcR4KUIq9Q6wMfyPYUevwS01oqS4s-4LguK75Q-llksvs/s320/barracuda5628.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw11mlGkSdZAeoADBBBMQayeyy4Y4-tKRJhqHH7WdFUjqpQMZxvAOMX562m_7Znluc2pPmiz2NWK-QVrSOyKKma7GOjcZL_otZcR4KUIq9Q6wMfyPYUevwS01oqS4s-4LguK75Q-llksvs/s800/barracuda5628.jpg", "comment_count": 0 }, { "title": "skipper", "url": "https://cocktailvirgin.blogspot.com/2020/08/skipper.html", "published": "2020-08-21T08:00:00.000-04:00", "updated": "2020-08-21T08:00:06.906-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "William Boothby", "source": "World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "gin", "grenadine", "lemon juice", "maraschino" ], "ingredients": [ "1/2 jigger Gin (2 oz Maine Craft Distilling's Alchemy)", "1/4 jigger Maraschino (1/4 oz Luxardo)", "1 spoon Grenadine (1/2 oz)", "2 spoon Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1/2 jigger Gin (2 oz Maine Craft Distilling's Alchemy)\n1/4 jigger Maraschino (1/4 oz Luxardo)\n1 spoon Grenadine (1/2 oz)\n2 spoon Lemon Juice (3/4 oz)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Friday nights ago, I was perusing William Boothby's 1934\nWorld Drinks & How to Mix Them\nwhen I spotted the Skipper that shared the duo of grenadine and Maraschino that worked well in drinks like the\nCuban\nand\nMary Pickford\n. However, as written, the Maraschino quotient was just too high, so I adjusted this Gin Daisy to my palate. Once mixed, the Skipper welcomed the senses with lemon, berry, and nutty cherry aromas. Next, the lemon and berry notes continued on into the sip where they were followed by juniper, pomegranate, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B_cYwcpANmq6VxEHKoOsKlirLuMVROJ0CRtTscDUMBTNTcLQqycnoUznbvkHEmQl0CbRVqvhjlshrzPE7RfI6rpGOO32GEksjr4kJHjCBRE7YUjiaKRA8VIFKQCK68yUIY9G-5L5C2hg/s320/skipper5629.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B_cYwcpANmq6VxEHKoOsKlirLuMVROJ0CRtTscDUMBTNTcLQqycnoUznbvkHEmQl0CbRVqvhjlshrzPE7RfI6rpGOO32GEksjr4kJHjCBRE7YUjiaKRA8VIFKQCK68yUIY9G-5L5C2hg/s800/skipper5629.jpg", "comment_count": 1 }, { "title": "frozen negroni", "url": "https://cocktailvirgin.blogspot.com/2020/08/frozen-negroni.html", "published": "2020-08-22T08:00:00.000-04:00", "updated": "2020-08-22T08:00:05.461-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": "Jeffrey Morgenthaler", "source": "Negroni Week", "year": null }, "categories": [ "campari", "gin", "orange juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (Damrak)", "1 oz Sweet Vermouth (Cocchi)", "1 oz Campari" ], "instructions": "Blend until smooth with 8 oz crushed ice, pour into a frozen glass (Collins), and garnish with an orange wedge.", "body_text": "1 oz Gin (Damrak)\n1 oz Sweet Vermouth (Cocchi)\n1 oz Campari\nJuice 1 Orange (2 1/2 oz)\n3/4 oz Simple Syrup\nBlend until smooth with 8 oz crushed ice, pour into a frozen glass (Collins), and garnish with an orange wedge.\nAnother frozen drink that appears on Jeffrey Morgenthaler's blog is one for a Frozen Negroni. Actually, it came up after thinking about the Frozen Sherry Cobbler, and I wondered if I could do the same with another straight spirits classic. When the idea of a blender Negroni popped into my head, I did a web search first and uncovered Morgenthaler's gem. He created this years ago and served it for Negroni Week in Germany one season, and he finally got around to posting his recipe after a few requests two years ago. He explained, \"Purists will tell you this isn't a Negroni and they're correct... but they're still wrong. The Blended Negroni epitomizes everything that a Negroni stands for: it's refreshing, it's bitter, and it's perfect before or after dinner. This blended version is all that... but with a little more.\"\nThe aberrations were to add orange juice to give the concoction a bit more heft to it as it was blended with ice, and the simple syrup was needed to bring out the mid-palate flavors in this format. Once prepared, the Frozen Negroni greeted the nose with orange from both the garnish and the Campari. Next, fruit notes of orange and grape mingled on the sip, and the swallow showcased the gin and Campari's bitter orange flavors that came across a lot like blood orange.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OpgkgDzdn13w-17DU1T8OqklxR-eruPGFVXH15VeTw-NO7ZOaMlsYFi4Ut2IEdIs7v7aA0ulh9R4keL34cEfXcnAExykAL2kc6Z1ZkksYH9pPmruMiqAamCW7YtNNbiaKkvlGpb_S9gB/s320/frozennegroni5632.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OpgkgDzdn13w-17DU1T8OqklxR-eruPGFVXH15VeTw-NO7ZOaMlsYFi4Ut2IEdIs7v7aA0ulh9R4keL34cEfXcnAExykAL2kc6Z1ZkksYH9pPmruMiqAamCW7YtNNbiaKkvlGpb_S9gB/s800/frozennegroni5632.jpg", "comment_count": 3 }, { "title": "nuclear banana daquiri", "url": "https://cocktailvirgin.blogspot.com/2020/08/nuclear-banana-daquiri.html", "published": "2020-08-23T08:00:00.000-04:00", "updated": "2020-08-23T08:00:08.851-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "blend", "attribution": { "creator": null, "source": "Hawksmoor", "year": null }, "categories": [ "chartreuse (yellow)", "falernum", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "25 mL Wray & Nephew Overproof Rum (3/4 oz)", "25 mL Yellow Chartreuse (3/4 oz)", "25 mL Lime Juice (3/4 oz)", "15 mL Velvet Falernum (1/2 oz)", "10 mL 2:1 Simple Syrup (1/2 oz 1:1)", "1/2 Banana, peeled" ], "instructions": "Blend with a scoop of crushed ice (6-7 oz) until smooth, pour into a Hurricane glass (12 oz Collins), and garnish with a banana slice, star anise (omit), and mint sprig (chocolate mint).", "body_text": "25 mL Wray & Nephew Overproof Rum (3/4 oz)\n25 mL Yellow Chartreuse (3/4 oz)\n25 mL Lime Juice (3/4 oz)\n15 mL Velvet Falernum (1/2 oz)\n10 mL 2:1 Simple Syrup (1/2 oz 1:1)\n1/2 Banana, peeled\nBlend with a scoop of crushed ice (6-7 oz) until smooth, pour into a Hurricane glass (12 oz Collins), and garnish with a banana slice, star anise (omit), and mint sprig (chocolate mint).\nWith an excess of bananas in the house (both Andrea and I bought a bunch on our respective shopping trips), two weekends ago, I searched for some blender ideas to follow up the Frozen Negroni. I soon uncovered the Nuclear Banana Daiquiri as a riff on Gregor de Gruyther's\nNuclear Daiquiri\nwith the addition of a banana, the swapping of Yellow for the classic's Green Chartreuse, and the modification to a blender drink. This recipes was crafted the Hawksmoor bar, and I found the recipes on\nIcelyDone\nand\nDifford's Guide\n(and ignored the outlier recipe elsewhere with Green Chartreuse). With the Yellow Chartreuse and falernum in the mix, it (minus the banana aspect) reminded me of the first iteration of the\nEulogy\n.\nThe Nuclear Banana Daiquiri exploded upon the nose with a banana and chocolate mint bouquet. Next, lime and tropical notes on the sip launched into funky rum, banana, and spice flavors on the swallow. With Yellow instead of Green Chartreuse, the flavor profile was less brash especially given the extra amount of dilution from the ice slurry in each sip; the funky from the Jamaican rum was still present though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJmvaJnF_adGeVRWb7bxLByDXSRWcQwTG1zcY704KWgTN0kuXGeJIUaezVDEXvjC4PCXF659ouznjMtwJa4JsnTn4N6jj0iHOe_aaAS46Rbt6gXRS5KYH_bcwQXpsXn2gi2vkK5MdlKpC/s320/nuclearbananadaq5634.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJmvaJnF_adGeVRWb7bxLByDXSRWcQwTG1zcY704KWgTN0kuXGeJIUaezVDEXvjC4PCXF659ouznjMtwJa4JsnTn4N6jj0iHOe_aaAS46Rbt6gXRS5KYH_bcwQXpsXn2gi2vkK5MdlKpC/s800/nuclearbananadaq5634.jpg", "comment_count": 0 }, { "title": "doomsayer's grog", "url": "https://cocktailvirgin.blogspot.com/2020/08/doomsayers-grog.html", "published": "2020-08-24T08:00:00.000-04:00", "updated": "2020-08-24T08:00:02.790-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "whip", "attribution": { "creator": "Jason Alexander", "source": "Minimalist Tiki", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "curacao", "falernum", "grapefruit juice", "grenadine", "honey", "lime juice", "pimento dram", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Plantation OFTD Overproof Rum", "1 1/2 oz Plantation Original Dark Rum", "1 1/2 oz Don's Mix (1 oz Grapefruit Juice + 1/2 oz Cinnamon Syrup)", "1 bsp Zombie Mix (equal parts Grenadine, Falernum (Velvet), Curaçao (Pierre Ferrand) and absinthe (Butterfly))", "3/4 oz Lime Juice", "1/2 oz Honey Syrup", "1/4 oz Allspice Dram (Hamilton's)", "2 dash Aromatic Bitters (Angostura)" ], "instructions": "Whip shake with crushed ice, pour into a snifter glass (Tiki mug), fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 1/2 oz Plantation OFTD Overproof Rum\n1 1/2 oz Plantation Original Dark Rum\n1 1/2 oz Don's Mix (1 oz Grapefruit Juice + 1/2 oz Cinnamon Syrup)\n1 bsp Zombie Mix (equal parts Grenadine, Falernum (Velvet), Curaçao (Pierre Ferrand) and absinthe (Butterfly))\n3/4 oz Lime Juice\n1/2 oz Honey Syrup\n1/4 oz Allspice Dram (Hamilton's)\n2 dash Aromatic Bitters (Angostura)\nWhip shake with crushed ice, pour into a snifter glass (Tiki mug), fill with crushed ice, and garnish with mint sprigs.\nTwo Mondays ago, we were still feeling a tropical vibe, so I opened up the\nMinimalist Tiki\nbook and spotted the Doomsayer's Grog by Jason Alexander. The combination seemed like a\n1934 Zombie\ncrossed with Navy Grogs -- both Don the Beachcomber's with honey and Trader Vic's with allspice dram as I had previously combined in some of my\ngrog\nriffs. Once prepared, the Doomsayer's Grog proffered a mint aroma with hints of anise. Next, grapefruit, lime, caramel, and honey on the sip led into funky rum, cinnamon, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27US5wTpnxGXxCJy7Hd_ggyfgdK6DWkmGvEH0cSrzgzxWMglMSEImffJiv2rNWutiQhhQTXlUWfTj-lPV_IhoRXRwOmSeNfyJfpORvpDaMcilfsn-8IHO_Vu4tSmgz13TlAP8Xe_llmav/s320/doomsayersgrog5637.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27US5wTpnxGXxCJy7Hd_ggyfgdK6DWkmGvEH0cSrzgzxWMglMSEImffJiv2rNWutiQhhQTXlUWfTj-lPV_IhoRXRwOmSeNfyJfpORvpDaMcilfsn-8IHO_Vu4tSmgz13TlAP8Xe_llmav/s800/doomsayersgrog5637.jpg", "comment_count": 0 }, { "title": "cradle to the grave", "url": "https://cocktailvirgin.blogspot.com/2020/08/cradle-to-grave.html", "published": "2020-08-25T08:00:00.000-04:00", "updated": "2020-08-25T08:00:01.728-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Mary Palac", "source": "Paper Plane", "year": null }, "categories": [ "cynar", "pimento dram", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Aged Appleton Rum (Signature)", "1/2 oz Cynar", "1/2 oz Oloroso Sherry (Lustau)", "1/4 oz Allspice Dram (Hamilton's)", "2 drop Saline Solution (small pinch Sea Salt)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Aged Appleton Rum (Signature)\n1/2 oz Cynar\n1/2 oz Oloroso Sherry (Lustau)\n1/4 oz Allspice Dram (Hamilton's)\n2 drop Saline Solution (small pinch Sea Salt)\nStir with ice, strain into a cocktail glass, and garnish with freshly grated nutmeg.\nTwo Tuesdays ago, I spotted a great stirred rum cocktail in\nPunch Drinks\nby Mary Palac at the Paper Plane in San Jose, California. Mary named her recipe the Cradle to the Grave after the way Appleton's master distiller Joy Spence described how Jamaicans drink rum throughout their life. Once prepared, the Cradle to the Grave welcomed the senses with a caramel, allspice, and nutmeg bouquet. Next, grape and caramel swirled on the sip, and the swallow rounded out the action with rum, nutty sherry, and allspice notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gbK3A21ONpNoS621Yte8F-Yt9ShBiYzpzkgqrR4z_xxcqB4uj0ESFYMzb3AcLlWMq9LkuHlY8DD7JHNjNsD6GFTdzDTSj1v_bHx4LAWhxB-pj6gC6a6xzYEAZLO9o0VyyHKvwXKb5jxN/s320/cradletothegrave5638.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gbK3A21ONpNoS621Yte8F-Yt9ShBiYzpzkgqrR4z_xxcqB4uj0ESFYMzb3AcLlWMq9LkuHlY8DD7JHNjNsD6GFTdzDTSj1v_bHx4LAWhxB-pj6gC6a6xzYEAZLO9o0VyyHKvwXKb5jxN/s800/cradletothegrave5638.jpg", "comment_count": 0 }, { "title": "la perla rosa", "url": "https://cocktailvirgin.blogspot.com/2020/08/la-perla-rosa.html", "published": "2020-08-26T08:00:00.000-04:00", "updated": "2020-08-26T08:00:06.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "blend", "attribution": { "creator": "TJ Lynch", "source": "Mother's Ruin", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "tequila" ], "ingredients": [ "1 1/2 part Blanco Tequila (1 1/2 oz Lunazul)", "3/4 part Lemon Juice (3/4 oz)", "1 part Fresh Peach (34 grams Peach + 1/2 oz Simple Syrup)" ], "instructions": "Blend with crushed ice (6 oz) until smooth, pour into a chilled Highball glass, and garnish with mint sprigs and a lemon twist.", "body_text": "1 1/2 part Blanco Tequila (1 1/2 oz Lunazul)\n3/4 part Lemon Juice (3/4 oz)\n1 part Fresh Peach (34 grams Peach + 1/2 oz Simple Syrup)\nMint Sprigs (8 leaf)\n2 dash Angostura Bitters per drink (2 dash)\nBlend with crushed ice (6 oz) until smooth, pour into a chilled Highball glass, and garnish with mint sprigs and a lemon twist.\nTwo Wednesdays ago, I was perusing Amanda Schuster's\nNew York Cocktails\nand spotted another blender drink. That one was the La Perla Rosa by TJ Lynch at Mother's Ruin, and it called for fresh peach and mint that reminded me of the\nMissionary's Downfall\n. The recipe seemed a bit dry with all of the sweetness being derived from the peach, so I blended it without ice and did a straw taste. I added a half ounce of simple syrup to better balance the drink (but given the frozen drink format, I could have safely doubled that especially after it came out drier post-blending with ice). After adding the crushed ice and serving, La Perla Rosa greeted the senses with lemon, peach, and mint aromas. Next, a tart lemon sip led into tequila, peach, and mint flavors on the swallow with a clove and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqROq1rnFz4geCPq4znAoNqQN6tXA3UNXdMU9Xg-fh6ud-9JZNDXW6Z8xpFkxEvrbwJeue1c_0tZ6s3dmVlupu5-wQd9fTM3hio08hbMcsWIWxVyKBK1pnnaZ36bcvghtBlJEjZPRmfhQE/s320/laperlarosa5641.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqROq1rnFz4geCPq4znAoNqQN6tXA3UNXdMU9Xg-fh6ud-9JZNDXW6Z8xpFkxEvrbwJeue1c_0tZ6s3dmVlupu5-wQd9fTM3hio08hbMcsWIWxVyKBK1pnnaZ36bcvghtBlJEjZPRmfhQE/s800/laperlarosa5641.jpg", "comment_count": 0 }, { "title": "bombay government punch", "url": "https://cocktailvirgin.blogspot.com/2020/08/bombay-government-punch.html", "published": "2020-08-27T08:00:00.000-04:00", "updated": "2020-08-27T08:00:04.458-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "David Wondrich", "source": "Punch", "year": 2003 }, "categories": [ "batavia arrack", "cognac", "lime juice", "simple syrup", "tea" ], "ingredients": [ "25 oz Batavia Arrack (2 oz Von Oosten)", "25 oz Cognac (2 oz Courvoisier VS)", "12 oz 2:1 Demerara or Turbinado Sugar (1 oz 2:1 Demerara)" ], "instructions": "Build in a bowl, chill with ice, and garnish with freshly grated nutmeg.", "body_text": "25 oz Batavia Arrack (2 oz Von Oosten)\n25 oz Cognac (2 oz Courvoisier VS)\n12 oz 2:1 Demerara or Turbinado Sugar (1 oz 2:1 Demerara)\nJuice 12 Limes (1 oz Juice)\n2 quart Water or Cooled Black/Green Tea (5 1/4 oz Green Tea)\nBuild in a bowl, chill with ice, and garnish with freshly grated nutmeg.\nTwo Thursdays ago, I was in the mood for a punch, so I reached for David Wondrich's book on the subject. The one that caught my eye was the Bombay Government Punch based off of the classic Bombay Presidency Punch. The original was described in 1676 to involve the imbibers \"besotting themselves with drunkenness... to the shame, scandall, and ruine of our nation and religion.\" Wondrich adapted this formula in 2003 to a variety of rum and brandy combinations as Batavia Arrack was rather hard to source at the time. He specified 10 Cane Rum (which is now no longer produced) and a VSOP Cognac with the option of swapping the water component for cooled tea; by the time he was writing\nPunch\n, Arrack was being imported into the country once again, and he suggested it as an option instead of rum.\nThe Bombay Government Punch proffered a wood spice, floral Cognac, and funky Arrack bouquet to the nose. Next, a rich lime and caramel sip led into grassy Arrack, Cognac, and green tea flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKSjb2SSj_M5E0K1kRYkCTU8ZAV_FA2lFCiVJOAKRfFdisO4Lri2Pl-x4Uq1sfGYaOCACDl1Jke-edxixp1jKmEOEwGO8K9HDc7JAsnmgYmzF9D4LHewjASeiyJEDkYAoDh-QfLg0KG_2/s320/bombaygovernmentpunch5643.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKSjb2SSj_M5E0K1kRYkCTU8ZAV_FA2lFCiVJOAKRfFdisO4Lri2Pl-x4Uq1sfGYaOCACDl1Jke-edxixp1jKmEOEwGO8K9HDc7JAsnmgYmzF9D4LHewjASeiyJEDkYAoDh-QfLg0KG_2/s800/bombaygovernmentpunch5643.jpg", "comment_count": 0 }, { "title": "paradise lost", "url": "https://cocktailvirgin.blogspot.com/2020/08/paradise-lost.html", "published": "2020-08-28T08:00:00.000-04:00", "updated": "2020-08-28T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "whip", "attribution": { "creator": "Kirk Estopinal", "source": "Cane & Table", "year": null }, "categories": [ "bitters (aromatic)", "lime juice", "orgeat", "sherry", "vodka" ], "ingredients": [ "1 oz Vodka (Deep Eddy)", "1 oz Coconut Water)", "1 oz Fino Sherry (Lustau)", "3/4 oz Lime Juice", "1/2 oz Orgeat" ], "instructions": "Whip shake, pour into a Pilsner glass (Tiki mug), and garnish with 2 dash aromatic bitters (Jerry Thomas Decanter) and a mint bouquet.", "body_text": "1 oz Vodka (Deep Eddy)\n1 oz Coconut Water)\n1 oz Fino Sherry (Lustau)\n3/4 oz Lime Juice\n1/2 oz Orgeat\nWhip shake, pour into a Pilsner glass (Tiki mug), and garnish with 2 dash aromatic bitters (Jerry Thomas Decanter) and a mint bouquet.\nTwo Fridays ago, I was in a tropical mood, and I reached for Chloe Frechette's\nEasy Tiki\nto find a use for the orgeat batch that I had just bottled. There, I selected Kirk Estopinal's Paradise Lost that he created at Cane & Table in New Orleans. Kirk's recipe was inspired by the\nGreen Isaac's Special\nthat Ernest Hemingway invented in Key West sometime in the 1930s, and it was mentioned in his\nIslands in the Stream\nbook. Here, the gin was swapped for a mix of vodka, Fino sherry, and orgeat to resemble something more Tiki-inspired rather than a Collins. Once prepared, the Paradise Lost met the nose with a clove, allspice, cinnamon, and mint aroma. Next, a creamy lime sip slipped into a nutty and saline-savory swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmiFS0mWok-ZhXjqCO1Z1sqKThLHFm72lu6KrtR4ahdH9HdFHdTS1MI_UKaSSDKI8dVmFHBMq-k9ulSDQqfjYaaSbIPlCYN2EuMNitIFInE5ikZG0nPb1WAQjIT2w2xqNpB5Fg5pWBeMd/s320/paradiselost5646.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmiFS0mWok-ZhXjqCO1Z1sqKThLHFm72lu6KrtR4ahdH9HdFHdTS1MI_UKaSSDKI8dVmFHBMq-k9ulSDQqfjYaaSbIPlCYN2EuMNitIFInE5ikZG0nPb1WAQjIT2w2xqNpB5Fg5pWBeMd/s800/paradiselost5646.jpg", "comment_count": 0 }, { "title": "bum barrel", "url": "https://cocktailvirgin.blogspot.com/2020/08/bum-barrel.html", "published": "2020-08-29T08:00:00.000-04:00", "updated": "2020-08-29T08:00:00.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jeff Berry", "source": "Remixed", "year": 2007 }, "categories": [ "bitters (Angostura)", "grapefruit juice", "honey", "lime juice", "orange juice", "passion fruit syrup", "rum", "soda" ], "ingredients": [ "2 oz Dark Jamaican Rum (Coruba)", "2 oz Gold Virgin Island Rum (Flor de Caña 4 Year Oro)", "1 oz Lime Juice", "1 oz White Grapefruit Juice (Pink)", "1 oz Orange Juice", "3/4 oz Passion Fruit Syrup", "3/4 oz Honey Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, add 1 oz soda water, and pour into a double old fashioned glass or ceramic barrel mug (Tiki bowl). I garnished with orange twists, chocolate mint sprigs, and a nasturtium flower.", "body_text": "2 oz Dark Jamaican Rum (Coruba)\n2 oz Gold Virgin Island Rum (Flor de Caña 4 Year Oro)\n1 oz Lime Juice\n1 oz White Grapefruit Juice (Pink)\n1 oz Orange Juice\n3/4 oz Passion Fruit Syrup\n3/4 oz Honey Syrup\n1 dash Angostura Bitters\nShake with ice, add 1 oz soda water, and pour into a double old fashioned glass or ceramic barrel mug (Tiki bowl). I garnished with orange twists, chocolate mint sprigs, and a nasturtium flower.\nTwo Saturdays ago, I ventured into Jeff Berry's\nRemixed\nand spotted his Bum Barrel that was his 2007 take on the\nRum Barrel\ninvented by Donn Beach and perfected at the Mai-Kai and Kon-Tiki. In varying from the classic, Jeff swapped the pineapple juice and simple syrup for grapefruit juice and passion fruit syrup. The combination here of passion fruit and honey syrups reminded me of the\nDon's Special Daiquiri\n, so it kept with the Donn Beach theme.\nThe Bum Barrel donated a passion fruit, chocolate mint, and caramel aroma to the nose. Next, orange, passion fruit, grapefruit, and honey notes on the sip waylaid into dark rum, passion fruit, and lime flavors on the swallow with a honey, cinnamon, and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1tjaAhZiMRZa43sItXvfEPFUfHfcIi1Rves_oFQ7Ss9E6lP72UT9kMDpAjRxA0n0Vg3lft4LWuZ8Dih3rhHYEc7vFGB0ZdWUdW3inqpCUUI7FIcbqHHBIUZGFOUuDVnvu6lOseyXIfZC/s320/bumbarrel5649.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1tjaAhZiMRZa43sItXvfEPFUfHfcIi1Rves_oFQ7Ss9E6lP72UT9kMDpAjRxA0n0Vg3lft4LWuZ8Dih3rhHYEc7vFGB0ZdWUdW3inqpCUUI7FIcbqHHBIUZGFOUuDVnvu6lOseyXIfZC/s800/bumbarrel5649.jpg", "comment_count": 0 }, { "title": "a six for a nine", "url": "https://cocktailvirgin.blogspot.com/2020/08/a-six-for-nine.html", "published": "2020-08-30T08:00:00.000-04:00", "updated": "2020-08-30T08:00:00.906-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amer picon", "benedictine", "bitters (Angostura)", "falernum", "rum" ], "ingredients": [ "2 oz Barbados Rum (RL Seale 10 Year)", "1/2 oz Falernum (Velvet)", "1/4 oz Benedictine", "1/4 oz Amer Picon (Torani Amer)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Barbados Rum (RL Seale 10 Year)\n1/2 oz Falernum (Velvet)\n1/4 oz Benedictine\n1/4 oz Amer Picon (Torani Amer)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago for National Rum Day, I thought about how falernum can almost sub for a vermouth in some drinks like the\n5th Amendment\n, and I decided to cross the\nCorn'n'Oil\nwith the\nCreole Cocktail\n. For a name, I dubbed this one after the Bajan Creole phrase of \"Don't take a six for a nine\" meaning not to misjudge a person's true intentions.\nThe A Six for a Nine began with a bright orange oil aroma with darker undertones. Next, a caramel-driven sip flipped into a rum, dark orange, minty chocolate, and clove swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_NJkop9vE8lHJ_9NbT79c1EuB3p6_WElnGPvJ_qULwyFGkJWzHgEL-1GLsBlag6DJ79UnF3jJhTWXUjkKDokbbBlh3R8wlqlSz9l04MPPsZ8dvobhLjor9A4PpcO8mT55ygEHYrXkAZB/s320/sixforanine5651.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_NJkop9vE8lHJ_9NbT79c1EuB3p6_WElnGPvJ_qULwyFGkJWzHgEL-1GLsBlag6DJ79UnF3jJhTWXUjkKDokbbBlh3R8wlqlSz9l04MPPsZ8dvobhLjor9A4PpcO8mT55ygEHYrXkAZB/s800/sixforanine5651.jpg", "comment_count": 0 }, { "title": "port light", "url": "https://cocktailvirgin.blogspot.com/2020/08/port-light.html", "published": "2020-08-31T08:00:00.000-04:00", "updated": "2020-08-31T08:00:03.096-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Sandro Canti", "source": "Kahiki", "year": 1961 }, "categories": [ "#other", "grenadine", "lemon juice", "passion fruit syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Angel's Envy Bourbon", "1 oz Lemon Juice", "1/2 oz Yes Cocktail Co. Passion Fruit Syrup", "1/2 oz Yes Cocktail Co. Grenadine" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, and top with crushed ice. I garnished with a mint bouquet and freshly grated nutmeg.", "body_text": "2 oz Angel's Envy Bourbon\n1 oz Lemon Juice\n1/2 oz Yes Cocktail Co. Passion Fruit Syrup\n1/2 oz Yes Cocktail Co. Grenadine\nWhip shake with crushed ice, pour into a Tiki mug, and top with crushed ice. I garnished with a mint bouquet and freshly grated nutmeg.\nTwo Mondays ago, I filmed a video at the\nBoston Shaker Store\nin support of my work with Angel's Envy and in promoting the shop's offerings of syrups, tools, and drink vessels (they have been very good to me in regards to book sales!). For a recipe idea, I selected the Port Light created by Sandro Canti at the Kahiki in Columbus, Ohio, circa 1961 that was published in Beachbum Berry's\nRemixed\n. I varied from the original by upping the Bourbon by half an ounce and the grenadine by a quarter of an ounce to make a slightly stronger and better balanced drink for my palate; in addition, I previously presented the original recipe in my post on the egg white and honey\nPort Light\ncrafted a few years later by Trader Vic. Here, I added a garnish to the barren recipe with a mint bouquet to complement the tropical notes and freshly grated nutmeg to work with the whiskey's inherent woody spice. Overall, the result had a delightful Bourbon backbone that came across like a\nHurricane\nusing fassionola instead of pure passion fruit syrup as the sweetener. Furthermore, the Angel Envy's port finish played nicely with these tropical notes.\nI later discovered that I had already written about this\nPort Light\ntwo years ago. For that one, I kept the whiskey at 1 1/2 oz but I changed the sweeteners to 2/3 oz passion fruit and 1/3 oz grenadine to keep the original's flavor ratio but to upped to match the tart lemon though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRs7COQA-PNSCQBqnylrCipaZwMrgJbOvudLkG8sdLyBeMsqs-17FYxk2nf67Y8EcCv_gG5XS7JsdbSBX4-ZqKle71x4m4m3HwAtWoXIWEqrDdC1NNBg_AeHDGNAIARbecjhl3E-ooJpF/s320/portlight_insta.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRs7COQA-PNSCQBqnylrCipaZwMrgJbOvudLkG8sdLyBeMsqs-17FYxk2nf67Y8EcCv_gG5XS7JsdbSBX4-ZqKle71x4m4m3HwAtWoXIWEqrDdC1NNBg_AeHDGNAIARbecjhl3E-ooJpF/s800/portlight_insta.jpg", "comment_count": 3 }, { "title": "sleeping lotus", "url": "https://cocktailvirgin.blogspot.com/2020/09/sleeping-lotus.html", "published": "2020-09-01T08:00:00.000-04:00", "updated": "2020-09-01T08:00:02.395-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Sierra Kirk", "source": "Hale Pele", "year": null }, "categories": [ "bitters (orange)", "gin", "lemon juice", "orgeat" ], "ingredients": [ "2 oz Dry Gin (Damrak)", "1 oz Orgeat", "3/4 oz Lemon Juice", "2 dash Orange Bitters (Angostura Orange)", "10 leaf Mint" ], "instructions": "Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a mint sprig and an edible orchid (pea blossoms).", "body_text": "2 oz Dry Gin (Damrak)\n1 oz Orgeat\n3/4 oz Lemon Juice\n2 dash Orange Bitters (Angostura Orange)\n10 leaf Mint\nShake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a mint sprig and an edible orchid (pea blossoms).\nTwo Tuesdays ago, I returned to Chloe Frechette's\nEasy Tiki\nand spied the Sleeping Lotus created by Sierra Kirk of Hale Pele in Portland, Oregon. The page offered up a great description of, \"The Sleeping Lotus drinks like the\nArmy & Navy Cocktail\non leave in the Bahamas,\" although less romantic would be calling it an Army & Navy taken to the\nSouth Side\n. Once prepared, the Sleeping Lotus met the nose with a mint, nutty, and pine bouquet. Next, a creamy lemon sip dozed off into gin, earthy and nutty orgeat, and vibrant mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKALPVgP1B6uDsOgiK47lAgpFaox_v9PruTv_Xut4q0ugy7AGYxj6mn7zy89W6XAkSsZARTsHvuZ38LppZlZSJLeSVvWsBGRG4DbG2TbO8zLJVhz7ffY9eLkZgGxQIKMXYSd1Sbr0CuvJw/s320/sleepinglotus5653.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKALPVgP1B6uDsOgiK47lAgpFaox_v9PruTv_Xut4q0ugy7AGYxj6mn7zy89W6XAkSsZARTsHvuZ38LppZlZSJLeSVvWsBGRG4DbG2TbO8zLJVhz7ffY9eLkZgGxQIKMXYSd1Sbr0CuvJw/s800/sleepinglotus5653.jpg", "comment_count": 0 }, { "title": "pancho and lefty", "url": "https://cocktailvirgin.blogspot.com/2020/09/pancho-and-lefty.html", "published": "2020-09-02T08:00:00.000-04:00", "updated": "2020-09-02T08:00:05.086-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Samir Osman", "source": "Drink More Whiskey", "year": 2013 }, "categories": [ "bitters (other)", "lemon juice", "maple syrup", "mezcal", "whiskey" ], "ingredients": [ "2 oz Dickel Whiskey (Old Overholt Rye)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Maple Syrup", "1/2 oz Lemon Juice", "2 dash Peach Bitters (Fee's)", "3 leaf Sage" ], "instructions": "Shake with ice, strain into a rocks glass (cocktail coupe), and garnish with a sage leaf.", "body_text": "2 oz Dickel Whiskey (Old Overholt Rye)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Maple Syrup\n1/2 oz Lemon Juice\n2 dash Peach Bitters (Fee's)\n3 leaf Sage\nShake with ice, strain into a rocks glass (cocktail coupe), and garnish with a sage leaf.\nTwo Wednesdays ago, I was rooting through my cocktail book library and rediscovered Daniel Yaffe's 2013\nDrink More Whiskey\n. There, I honed in on the Pancho and Lefty that I must have skipped over due to lacking Tennessee whiskey, but I figured that with my sage plant doing rather well this year, I ought to give it a go with another American whiskey. Once prepared, this tribute to the Merle Haggard and Willie Nelson song crafted by bartender Samir Osman presented a malt, smoke, and sage bouquet to the nose. Next, lemon and maple on the sip transitioned into whiskey, smoke, sage, and peach flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWyLE5Hsrm4mfpqyg7bPiUI9BNqCJGy-rUqECSL8MZo56JK8lujDbVykJMfk_eMI-Gj8aIS6iPspQdTszIHghTs3fSxQI1tXadz-1qm2O4vPiTkHJlVrGH6FEEhzNozCJy4PREfZNUOTB/s320/pancholefty5655.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWyLE5Hsrm4mfpqyg7bPiUI9BNqCJGy-rUqECSL8MZo56JK8lujDbVykJMfk_eMI-Gj8aIS6iPspQdTszIHghTs3fSxQI1tXadz-1qm2O4vPiTkHJlVrGH6FEEhzNozCJy4PREfZNUOTB/s800/pancholefty5655.jpg", "comment_count": 0 }, { "title": "fino island", "url": "https://cocktailvirgin.blogspot.com/2020/09/fino-island.html", "published": "2020-09-03T08:00:00.000-04:00", "updated": "2020-09-03T08:00:00.418-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "chartreuse (green)", "lime juice", "orgeat", "pineapple juice", "sherry" ], "ingredients": [ "2 oz Fino Sherry (Lustau)", "1 oz Pineapple Juice", "1/2 oz Orgeat", "1/4 oz Green Chartreuse", "1/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime wheel and pineapple frond on an umbrella pick (omit frond).", "body_text": "2 oz Fino Sherry (Lustau)\n1 oz Pineapple Juice\n1/2 oz Orgeat\n1/4 oz Green Chartreuse\n1/4 oz Lime Juice\nShake with ice, strain into a cocktail glass, and garnish with a lime wheel and pineapple frond on an umbrella pick (omit frond).\nTwo Thursdays ago, I received the list of the winning recipes from the Tio Pepe (Sherry) Cocktail Contest, and I immediately latched on to the Fino Island created by Sam Treadway of Backbar. The combination of pineapple, orgeat, and Chartreuse was one that worked well in the\n19th Century Swizzle\nand the\nKumulipo\n, and I was curious to try it with Fino sherry as the base. Sam described how he reflected on his year in Hawaii after he left Drink before returning to the mainland to open Backbar as his inspiration here.\nThe Fino Island welcomed the nose with lime and crisp sherry aromas. Next, a creamy pineapple sip gave way to a sherry, nutty, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7UTd80RcLnJc6jk34P51oJfd5HbXh2A_3F8CksMFDYjEim50X_VBgn1-j16ab_UnFjOW_Y9nKuZpNAhmI8IlROM4V-zy8HMDZj6SO5tt8CwK4t6U6RGHm5h5eN_iC_1jQ5Li1fU56RdX/s320/finoisland5657.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7UTd80RcLnJc6jk34P51oJfd5HbXh2A_3F8CksMFDYjEim50X_VBgn1-j16ab_UnFjOW_Y9nKuZpNAhmI8IlROM4V-zy8HMDZj6SO5tt8CwK4t6U6RGHm5h5eN_iC_1jQ5Li1fU56RdX/s800/finoisland5657.jpg", "comment_count": 0 }, { "title": "frozen east side", "url": "https://cocktailvirgin.blogspot.com/2020/09/frozen-east-side.html", "published": "2020-09-04T08:00:00.000-04:00", "updated": "2020-09-04T08:00:06.418-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "blend", "attribution": { "creator": "Natalie Jacob", "source": "Arsenic & Old Lace", "year": null }, "categories": [ "gin", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Gin (Beefeater)", "1 oz Simple Syrup", "3/4 oz Lime Juice", "1 handful Mint (12 leaf)", "5 slice Cucumber" ], "instructions": "Blend with 6-8 oz ice (7 oz cracked ice) until smooth, pour into a chilled double old fashioned glass, and garnish with a cucumber slice and mint sprig.", "body_text": "2 oz Gin (Beefeater)\n1 oz Simple Syrup\n3/4 oz Lime Juice\n1 handful Mint (12 leaf)\n5 slice Cucumber\nBlend with 6-8 oz ice (7 oz cracked ice) until smooth, pour into a chilled double old fashioned glass, and garnish with a cucumber slice and mint sprig.\nTwo Fridays ago, I was in the mood for a refreshing drink, and I recalled Natalie Jacob's Frozen East Side that she had recently posted on\nInstagram\nwith a note to check her\nArsenic & Old Lace\nblog\nfor the recipe. In my write-up on the regular\nEast Side\n, I described how the drink was attributed to Lynette Marrero in the mid-00s at the East Side Company which was one of Sasha Petraske's Milk & Honey offshoots. Technically, the East Side is the\nSouth Side\nwith cucumber served up, and when it is presented on the rocks, it becomes the Old\nMaid\n. Here, Natalie chose not to create a third name for the blended version when she posted about it two years ago.\nThe Frozen East Side proffered mint and cucumber aromas mostly from the garnish. Next, lime and herbal notes on the sip led into gin and mint flavors on the swallow with a cucumber finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDu4seawh1K9bf2Dd4f6omSeRzBuukm06FzQv-bBfj6USR_RoD0v67GwNQ_U3GqScMjFccz55ffW0Bt_whNSq7SDWlOfs9aV71bZ-3lH0LyLbXM9rDozwIxr8D7iKdEleN_3G5a20ZopAf/s320/frozeneastside5660.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDu4seawh1K9bf2Dd4f6omSeRzBuukm06FzQv-bBfj6USR_RoD0v67GwNQ_U3GqScMjFccz55ffW0Bt_whNSq7SDWlOfs9aV71bZ-3lH0LyLbXM9rDozwIxr8D7iKdEleN_3G5a20ZopAf/s800/frozeneastside5660.jpg", "comment_count": 0 }, { "title": "tao of pooh", "url": "https://cocktailvirgin.blogspot.com/2020/09/tao-of-pooh.html", "published": "2020-09-05T08:00:00.000-04:00", "updated": "2020-09-05T08:00:06.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jim Meehan", "source": "PDT Cocktail Book", "year": 2010 }, "categories": [ "bitters (other)", "galliano", "vodka" ], "ingredients": [ "2 oz Coconut Water", "1 1/2 oz 42 Below Honey Vodka (Barr Hill)", "1/4 oz Galliano L'Autentico", "2 dash Bitter Truth Lemon Bitters (Berg & Hauck)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Coconut Water\n1 1/2 oz 42 Below Honey Vodka (Barr Hill)\n1/4 oz Galliano L'Autentico\n2 dash Bitter Truth Lemon Bitters (Berg & Hauck)\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I returned to the\nPDT Cocktail Book\nand spotted the Tao of Pooh that would make good use of the coconut water that I had in the refrigerator. The recipe was created by bartender and bar owner Jim Meehan in 2010 as \"a tribute to Winnie the Pooh's love of honey.\" Lacking 42 Below's product, I instantly recalled the vodka distilled from honey crafted by Caledonia Spirits in my collection. Once prepared, the Tao of Pooh met the nose with a honey, star anise, and vanilla bouquet. Next, a briny sip with some heft to it gave way to honey, anise, vanilla, nutty, and lemon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-ozLDt0PewSgd2XhDCHtkpbBdZwBDB8NYMjsT7ecrmH56G686xNPqxNZfn324A3o1uv29X8CzJHX9XUgkicUqmn_WJRmvS5l1EzxMwxZKz-VcpUmvcK9pY8svpfk63eg-PyoulXEA3Az/s320/taoofpooh5662.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-ozLDt0PewSgd2XhDCHtkpbBdZwBDB8NYMjsT7ecrmH56G686xNPqxNZfn324A3o1uv29X8CzJHX9XUgkicUqmn_WJRmvS5l1EzxMwxZKz-VcpUmvcK9pY8svpfk63eg-PyoulXEA3Az/s800/taoofpooh5662.jpg", "comment_count": 0 }, { "title": "mexican monk", "url": "https://cocktailvirgin.blogspot.com/2020/09/mexican-monk.html", "published": "2020-09-06T08:00:00.000-04:00", "updated": "2020-09-06T08:00:05.218-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Eric Alperin", "source": "Varnish", "year": null }, "categories": [ "benedictine", "kahlua", "sherry", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/2 oz Dry Sherry (Lustau Amontillado)", "1/4 oz Coffee Liqueur (Galliano Ristretto)", "1/4 oz Benedictine" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/2 oz Dry Sherry (Lustau Amontillado)\n1/4 oz Coffee Liqueur (Galliano Ristretto)\n1/4 oz Benedictine\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Sundays ago, I selected the\nMr. Boston 75th Anniversary Edition\nbook and stumbled upon the Mexican Monk created by Eric Alperin of Los Angeles' Varnish. The combination of sherry, coffee liqueur, and Benedictine reminded me of Misty Kalkofen's rye-based\nThe Streets of Gettysburg\n, and the agave spirit in there reminded me of her\nPare de Sufrir\nand\nBeneficio de Cafe\nas well. Two articles in 2011 in the\nLos Angeles Times\nand\nWine Magazine\nplace its invention sometime between that year and the Varnish bar opening in 2009; both of those articles cite Amontillado as the dry sherry of choice.\nThe Mexican Monk welcomed the nose with a lemon oil and agave aroma colored by darker elements from the coffee liqueur and sherry. Next, grape and roast notes on the sip led into tequila, nutty sherry, coffee, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31IymyD3JR-D1r1Dj-fXWM1k3EWoNMg30l7IgHFsP74Fe4VkT-4TQM8iXqRJcHwB45tCxydZA9xsxUyqubvzeJu8HjT1vfSy9B0I4BSDFxGqT8vY7Ts_yckjTpNS2U8qms-mxEB1K2M69/s320/mexicanmonk5664.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31IymyD3JR-D1r1Dj-fXWM1k3EWoNMg30l7IgHFsP74Fe4VkT-4TQM8iXqRJcHwB45tCxydZA9xsxUyqubvzeJu8HjT1vfSy9B0I4BSDFxGqT8vY7Ts_yckjTpNS2U8qms-mxEB1K2M69/s800/mexicanmonk5664.jpg", "comment_count": 0 }, { "title": "right handed planter", "url": "https://cocktailvirgin.blogspot.com/2020/09/right-handed-planter.html", "published": "2020-09-07T08:00:00.000-04:00", "updated": "2020-09-07T08:00:02.372-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "campari", "lime juice", "rum", "sugar", "tea", "vermouth (sweet)" ], "ingredients": [ "2 oz Aged or Dark Jamaican Rum (Plantation Xaymaca)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Campari", "1 1/2 oz Black Tea, a strong steep, cooled (Lychee Black Tea)", "1 oz Lime Juice", "1/2 oz Sugar", "3 dash Mole Bitters (Bittermens)" ], "instructions": null, "body_text": "2 oz Aged or Dark Jamaican Rum (Plantation Xaymaca)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Campari\n1 1/2 oz Black Tea, a strong steep, cooled (Lychee Black Tea)\n1 oz Lime Juice\n1/2 oz Sugar\n3 dash Mole Bitters (Bittermens)\nDissolve the sugar in the lime juice and cooled tea. Shake with ice, strain into a rocks or Collins glass with fresh ice (cracked ice), and garnish with a mint sprig and freshly grated nutmeg.\nTwo Mondays ago, I was pondering Lemon Hart Rum's Colonel A.R. Woolley's\nImproved Planter's Punch\npresented by Jeff Berry in his\nPotions of the Caribbean\nbook where the traditional drink was augmented by cooled tea as the weak element. My mind drifted to figure out a good riff on that, and I landed on a mashup of the Rum Negroni-like\nRight Hand\nas the second recipe point. Merging together the two concepts and including my choice of mint and nutmeg garnishes that I opted for in the Improved Planter's Punch, the Right Handed Planter was born.\nThe Right Handed Planter reached the nose with a woody spice and mint bouquet. Next, lime and grape mingled on the sip, and the swallow launched into dark rum with a hint of funk, tea, bitter orange, and chocolate flavors on the swallow with a tea tannin-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQF0abS-Xoq_KFIiOUjQ_LMWRWGq_C1MFM1XN-xWpwK4Lx5cul1KcZGmBR86Sog_y-LYeTLa49ksx-LPzuLEeAANbVceJgOiFav2z5YqdtEwP-d3_B4eUuoJBeldRxiAyH8cHLJPC9XPh/s320/righthandedplanter5666.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQF0abS-Xoq_KFIiOUjQ_LMWRWGq_C1MFM1XN-xWpwK4Lx5cul1KcZGmBR86Sog_y-LYeTLa49ksx-LPzuLEeAANbVceJgOiFav2z5YqdtEwP-d3_B4eUuoJBeldRxiAyH8cHLJPC9XPh/s800/righthandedplanter5666.jpg", "comment_count": 0 }, { "title": "rio bravo", "url": "https://cocktailvirgin.blogspot.com/2020/09/rio-bravo.html", "published": "2020-09-08T08:00:00.000-04:00", "updated": "2020-09-08T08:00:01.132-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Nidal Ramini", "source": "Dusk Bar", "year": 2006 }, "categories": [ "cachaça", "lime juice", "orgeat" ], "ingredients": [ "2 oz Sagatiba Cachaça (Salinas Umburana)", "3/4 oz Lime Juice", "1/2 oz Orgeat (3/4 oz)", "3 quarter-sized slice Ginger" ], "instructions": "Muddle the ginger in the orgeat. Shake all the ingredients with ice, double strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Sagatiba Cachaça (Salinas Umburana)\n3/4 oz Lime Juice\n1/2 oz Orgeat (3/4 oz)\n3 quarter-sized slice Ginger\nMuddle the ginger in the orgeat. Shake all the ingredients with ice, double strain into a cocktail coupe, and garnish with an orange twist.\nTwo Tuesdays ago, I picked the\nPDT Cocktail Book\nas a source of the night's libation. The recipe that drew me in was Nidal Ramini's Rio Bravo that he created in 2006 at the Dusk Bar in London for the Sagatiba Cachaça competition. Once prepared, the Rio Bravo shared an orange, grassy funk, and nutty aroma that led into a creamy lime sip. Next, the swallow came through with grassy spirit melding into earthy almond and ginger spice flavors with a zingy finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpN_VdnfCOo4zKVfaIqNf-kRk_woDQZnBjN3qg229xN4R1YCkUJzgITbXBWO1VVtfDJeiqMHnlBvuvVkQoJp6ccgPWZV47mya1XrTBOL3mOcza17A6HsECDqixVtU2GKK6o5I04TWaJRx/s320/riobravo5668.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpN_VdnfCOo4zKVfaIqNf-kRk_woDQZnBjN3qg229xN4R1YCkUJzgITbXBWO1VVtfDJeiqMHnlBvuvVkQoJp6ccgPWZV47mya1XrTBOL3mOcza17A6HsECDqixVtU2GKK6o5I04TWaJRx/s800/riobravo5668.jpg", "comment_count": 0 }, { "title": "postcard home", "url": "https://cocktailvirgin.blogspot.com/2020/09/postcard-home.html", "published": "2020-09-09T08:00:00.000-04:00", "updated": "2020-09-09T08:00:01.075-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Amanda Schmadel", "source": "Barrel Proof", "year": 2019 }, "categories": [ "amaro", "lemon juice", "mezcal", "simple syrup" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1 oz Lemon Juice", "1/2 oz Amaro Sfumato Rabarbaro", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass with fresh ice and pre-rimmed with salt, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1 oz Lemon Juice\n1/2 oz Amaro Sfumato Rabarbaro\n1/2 oz Simple Syrup\nShake with ice, strain into a double old fashioned glass with fresh ice and pre-rimmed with salt, and garnish with a grapefruit twist.\nTwo Wednesdays ago, we had a rather large dinner at the Smoke Shop's patio in Kendall Square, and Andrea was in the mood for a drink with amaro to settle her stomach. I ended up going with a recipe called the Postcard Home that I had spotted on\nKindred Cocktails\n. Wayne Curtis had written about this drink created by Amanda Schmadel at New Orleans' Barrel Proof in a 2019 article in\nGarden & Guns\nmagazine. The Postcard Home delivered a grapefruit oil and smoke aroma to the nose. Next, lemon and roast-like notes from the Sfumato on the sip transitioned into smoky agave blending into funky-smoky rhubarb root on the swallow. Indeed, the salted rim worked its wonders by cutting back on the rabarbaro's bitterness to better match the vegetal agave flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1J26wwpBSWkn6bzTitiSqLtYYYf5_vo45UUKPT2SIXWOyuRU0GD7_KsjA2t2rk29VDxS2unKt2Jz-udgCGh5ZsWzs8MEB60xs2e_N-Q1au-aBpArwGreOruchwv38jjsNl20qFuO2UN0C/s320/postcardhome5669.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1J26wwpBSWkn6bzTitiSqLtYYYf5_vo45UUKPT2SIXWOyuRU0GD7_KsjA2t2rk29VDxS2unKt2Jz-udgCGh5ZsWzs8MEB60xs2e_N-Q1au-aBpArwGreOruchwv38jjsNl20qFuO2UN0C/s800/postcardhome5669.jpg", "comment_count": 0 }, { "title": "the herbivore", "url": "https://cocktailvirgin.blogspot.com/2020/09/the-herbivore.html", "published": "2020-09-10T08:00:00.000-04:00", "updated": "2020-09-10T08:00:02.992-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Juliet Ceballos", "source": "City House Nashville", "year": null }, "categories": [ "amaro", "bitters (other)", "chartreuse (green)", "genever" ], "ingredients": [ "1 1/2 oz Genever (Bols)", "3/4 oz Cardamaro", "1/4 oz Green Chartreuse", "2 dash Celery Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe and garnish with a lemon twist.", "body_text": "1 1/2 oz Genever (Bols)\n3/4 oz Cardamaro\n1/4 oz Green Chartreuse\n2 dash Celery Bitters\nStir with ice, strain into a cocktail coupe and garnish with a lemon twist.\nTwo Thursdays ago, the cooler evening weather made me seek out a stirred drink. The one that stood out as right for the moment was the Herbivore by Juliet Ceballos of the City House Nashville that was published in\nPunch Drinks\n. The Herbivore seemed like a win for I have found that Genever and Cardamaro are a great duo in drinks like the\nWalking Spanish\n,\nDeck Hand\n, and the\nKid with the Replaceable Head\n. Moreover, Green Chartreuse and celery bitters felt like wonderful accents to bring the balance a touch more to the herbaceous side.\nThe Herbavore proffered a lemon and malt aroma that gave way to a malt and grape sip. Next, Genever and herbal flavors on the swallow finished off with elegant Green Chartreuse and celery notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtm9cI7T2OUL2jShXypOIiz4EXeSRhnlD1T52UaW8Y3ccNvK0y2IWvKtj3GgDiKWy9tw5HUj6RFhPHFn-41JdpXYMlWzPCm_J1YbmtjNHWjRZfwFWDiU5SOBLXaq501TWER13xm5C9lFE/s320/herbivore5670.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtm9cI7T2OUL2jShXypOIiz4EXeSRhnlD1T52UaW8Y3ccNvK0y2IWvKtj3GgDiKWy9tw5HUj6RFhPHFn-41JdpXYMlWzPCm_J1YbmtjNHWjRZfwFWDiU5SOBLXaq501TWER13xm5C9lFE/s800/herbivore5670.jpg", "comment_count": 0 }, { "title": "narragansett", "url": "https://cocktailvirgin.blogspot.com/2020/09/narragansett.html", "published": "2020-09-11T08:00:00.000-04:00", "updated": "2020-09-11T08:00:08.525-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "dubonnet", "scotch", "sherry", "vermouth (sweet)" ], "ingredients": [ "2/3 Scotch (1 1/2 oz Cutty Sark Prohibition)", "2 dash Sweet Vermouth (1/2 oz Cocchi)", "1 dash Dubonnet (1/2 oz)", "1 dash Sherry (1/2 oz Lustau Amontillado)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "2/3 Scotch (1 1/2 oz Cutty Sark Prohibition)\n2 dash Sweet Vermouth (1/2 oz Cocchi)\n1 dash Dubonnet (1/2 oz)\n1 dash Sherry (1/2 oz Lustau Amontillado)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Fridays ago, I returned to\nPioneers of Mixing at Elite Bars: 1903-1933\nand decided to make the Narragansett. While this Scotch drink shared the namesake of the Rhode Island brewery that was founded in 1890 and was once a major sponsor of the Red Sox for the first half of the twentieth century, the name goes much further back. It is an Algonquian Indian language, and the word means \"(People) of the Small Point\" (the point being on the Salt Pond in Rhode Island). Overall, the Narragansett reminded me of the\nChancellor\nwhere the whisky was supported by aromatized and fortified wines as well as orange bitters.\nOnce prepared, the Narragansett donated a lemon, peat smoke, and cherry-like grape aroma. Next, malt and plum notes on the sip slid into Scotch, nutty, and cherry fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHNj-jzj4zcLpVsyjCJzbNkNFBM6oAGqKoPGiWg1wIROMRRcLtV2aqErR18U3vhUI6Iv_Apt8G145_lL8OYDp9dj9K-dswp2_MXLsN6E1WV8irhbv_RXtoOtqd7S94NwWKDRcCzDkzXV6/s320/narragansett5672.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHNj-jzj4zcLpVsyjCJzbNkNFBM6oAGqKoPGiWg1wIROMRRcLtV2aqErR18U3vhUI6Iv_Apt8G145_lL8OYDp9dj9K-dswp2_MXLsN6E1WV8irhbv_RXtoOtqd7S94NwWKDRcCzDkzXV6/s800/narragansett5672.jpg", "comment_count": 0 }, { "title": "clover club", "url": "https://cocktailvirgin.blogspot.com/2020/09/clover-club.html", "published": "2020-09-12T08:00:00.000-04:00", "updated": "2020-09-12T08:00:03.078-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Julie Reiner", "source": "Clover Club", "year": 1909 }, "categories": [ "egg white", "gin", "lemon juice", "raspberry syrup", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dry Gin (Beefeater)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Raspberry Syrup", "1/2 oz Lemon Juice", "1/2 oz Egg White (1 Egg White)" ], "instructions": "Shake without ice and then with ice, strain into a cocktail coupe, and garnish with 2 raspberries on a pick (omit)", "body_text": "1 1/2 oz Dry Gin (Beefeater)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Raspberry Syrup\n1/2 oz Lemon Juice\n1/2 oz Egg White (1 Egg White)\nShake without ice and then with ice, strain into a cocktail coupe, and garnish with 2 raspberries on a pick (omit)\nWhile flipping through Amanda Schuster's\nNew York Cocktails\nbook, I was reminded that I had never had Julie Reiner's version of the Clover Club that she serves at the Brooklyn establishment under that name. I had previously written about the\nClover Club\nas made at Green Street, but Julie's sourced a historical recipe first recorded in 1909 that includes dry vermouth along with the gin, citrus, raspberry, and egg white. Moreover, I have heard that the dry vermouth helps to tie together all of the flavors, and that it makes for a superior tipple. Despite its pinkness, the libation started as a men's drink at a club that did not even allow women to enter, but that association began to switch shortly after World War II before falling out of fashion as bars were less apt to make egg drinks.\nThe Clover Club with dry vermouth welcomed the nose with pine and raspberry aromas. Next, a creamy lemon and berry sip opened up into a gin and raspberry swallow. The dry vermouth was not an apparent flavor in the mix, but perhaps it was the glue that united parts better into a whole. Not that the vermouth-free one was all that shabby. I have yet to make them side-by-side to truly compare -- I am basing my memories on a drink I had in 2009; in addition, the Green Street recipe included a dash of Peychaud's Bitters perhaps derived from Stanley Clisby Arthur's\nFamous New Orleans Drinks & How to Mix'em\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1M7l7SdpvVwjbEIdJcAmiBqGPv0AcVQpUFUyVk95KlwcyXlzUM5hcq9h4BwkSorRRHnq6632jskFKVW_MdNDWSdvA2mg90X4_olKbmXQles25hPl2ft7tqystTyKm2VEKIfg-mEmfVj5W/s320/cloverclub5673.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1M7l7SdpvVwjbEIdJcAmiBqGPv0AcVQpUFUyVk95KlwcyXlzUM5hcq9h4BwkSorRRHnq6632jskFKVW_MdNDWSdvA2mg90X4_olKbmXQles25hPl2ft7tqystTyKm2VEKIfg-mEmfVj5W/s800/cloverclub5673.jpg", "comment_count": 2 }, { "title": "prince henry punch", "url": "https://cocktailvirgin.blogspot.com/2020/09/prince-henry-punch.html", "published": "2020-09-13T08:00:00.000-04:00", "updated": "2020-09-13T08:00:02.433-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Pablo Moix", "source": "Punch Drinks", "year": null }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "lime juice", "raspberry syrup", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Rhum Agricole Blanc (Clement Premiere Canne)", "3/4 oz Aged Rum (Plantation Fiji)", "3/4 oz Lime Juice", "1/2 oz Green Chartreuse", "1/2 oz Raspberry Syrup", "6 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a double old fashioned glass, fill with crushed ice, and garnish with mint and fruits in season (omit fruits).", "body_text": "3/4 oz Rhum Agricole Blanc (Clement Premiere Canne)\n3/4 oz Aged Rum (Plantation Fiji)\n3/4 oz Lime Juice\n1/2 oz Green Chartreuse\n1/2 oz Raspberry Syrup\n6 dash Angostura Bitters\nWhip shake, pour into a double old fashioned glass, fill with crushed ice, and garnish with mint and fruits in season (omit fruits).\nIn searching for more uses of the raspberry syrup batch that I had just made, I found the Prince Henry Punch created by Los Angeles bartender Pablo Moix in\nPunch Drinks\n. Its combination of Chartreuse and raspberry syrup made me recall the\nFrida\ncrafted at the Waldorf-Astoria in 2010. Once prepared, the Prince Henry Punch welcomed the senses with a mint aroma over funky rum, caramel, and hints of herbal Chartreuse. Next, lime, berry, and caramel notes swirled on the sip, and the swallow proffered grassy and funky rum, raspberry, and Chartreuse flavors with a dry clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3cjtj841obJrpEhSrfHuDbjDoAab1uiq_V4Qjh6w3AhreMx1nrRIaa8Jay7W2k9HQOMBNxSg7Rp09FZHrvnIU98iVPmycnT9f8QtuHAWnsqskwGnSuQTjUBXwmT13evkePhVDjkNq0MS/s320/princehenrypunch5675.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3cjtj841obJrpEhSrfHuDbjDoAab1uiq_V4Qjh6w3AhreMx1nrRIaa8Jay7W2k9HQOMBNxSg7Rp09FZHrvnIU98iVPmycnT9f8QtuHAWnsqskwGnSuQTjUBXwmT13evkePhVDjkNq0MS/s800/princehenrypunch5675.jpg", "comment_count": 0 }, { "title": "o.p.p.k. (old port painkiller)", "url": "https://cocktailvirgin.blogspot.com/2020/09/oppk-old-port-painkiller.html", "published": "2020-09-14T08:00:00.000-04:00", "updated": "2020-09-14T08:00:02.608-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Andrew and Briana Volk", "source": "Northern Hospitality", "year": null }, "categories": [ "bitters (other)", "orange juice", "orgeat", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Rhum Agricole (Clement Premiere Canne)", "1 oz Pot-Stilled Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)", "1 oz Orgeat", "2 oz Orange Juice", "1 oz Rich Simple Syrup (1 1/3 oz 1:1)", "3 dash Lime Bitters (Scrappy's)" ], "instructions": "Blend with 1 1/2 cup crushed ice (10 oz cracked ice) until smooth, pour into a Tiki mug, and garnish with a cherry (omit) and paper umbrella.", "body_text": "1 oz Rhum Agricole (Clement Premiere Canne)\n1 oz Pot-Stilled Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)\n1 oz Orgeat\n2 oz Orange Juice\n1 oz Rich Simple Syrup (1 1/3 oz 1:1)\n3 dash Lime Bitters (Scrappy's)\nBlend with 1 1/2 cup crushed ice (10 oz cracked ice) until smooth, pour into a Tiki mug, and garnish with a cherry (omit) and paper umbrella.\nTwo Mondays ago, I ventured into Andrew and Briana Volk's\nNorthern Hospitality\nbook of recipes generated at the Hunt & Alpine Club in Portland, Maine. The drink that called out to me was their inaugural blender creation on the menu -- a riff on the 1971\nPainkiller\n. Besides swapping the rum for a grassy Martinique rhum and a funky Jamaica rum, the bigger change was replacing the coconut cream for orgeat. In the Tiki mug, the O.P.P.K. (Old Port Painkiller) met the nose with a caramel and rum funk bouquet. Next, a creamy orange sip cured itself with a grassy and funky rum and nutty orgeat swallow with a lime finish from the bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipv1EU1w2OYt0O_j7LAStwPoIagsCJGQgmoUj50lAJ5bweTC_rhp_az42QPrEauwOTP1S83Ayl7fpcVFq4PAlKod7rOHuwIbnLSby4HMfVoUFz-dwQ7shE3nFdk46VKCTGsTPL9H7Wds_I/s320/oppk5678.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipv1EU1w2OYt0O_j7LAStwPoIagsCJGQgmoUj50lAJ5bweTC_rhp_az42QPrEauwOTP1S83Ayl7fpcVFq4PAlKod7rOHuwIbnLSby4HMfVoUFz-dwQ7shE3nFdk46VKCTGsTPL9H7Wds_I/s800/oppk5678.jpg", "comment_count": 0 }, { "title": "blind river cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/09/blind-river-cocktail.html", "published": "2020-09-15T08:00:00.000-04:00", "updated": "2020-09-15T08:00:01.716-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jesse Carr", "source": "Justine in New Orleans / Imbibe Magazine", "year": null }, "categories": [ "benedictine", "bitters (orange)", "genever", "gin", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Gin (Barr Hill)", "3/4 oz Genever (Bols)", "3/4 oz Blanc Vermouth (Dolin)", "1/2 oz Benedictine", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a dehydrated orange wheel (orange twist).", "body_text": "3/4 oz Gin (Barr Hill)\n3/4 oz Genever (Bols)\n3/4 oz Blanc Vermouth (Dolin)\n1/2 oz Benedictine\n3 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a dehydrated orange wheel (orange twist).\nTwo Tuesdays ago, I went through my list of recipes that I had spotted online and selected the Blind River Cocktail from\nImbibe Magazine\ncreated by Jesse Carr at Justine in New Orleans. The drink was named after a river in Cajun country and was crafted in the style of the\nCreole Cocktail\n. The combination of gin, white vermouth, Benedictine, and orange bitters reminded me of the\nPoet's Dream\n, and the Genever in the mix had shades of the\nHoudini\n.\nIn the glass, the Blind River Cocktail raced to the nose with orange, juniper, malt, and honey aromas. Next, that honey-floral element continued on into the sip along with a caramel note from the Benedictine, and the swallow showcased malty, juniper, woody, and herbal flavors with a minty orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQZ6isWqQ0BwULxxq0BgT9ijPnlzahjgN8QxH4y2C5HAw6uoX6fxQukK27j-dfaaUyq50ZmDFpeO9MdPh9QZHBSBCQ8WCbwGbN4Jq0wb0Ji_WJwUCYLT3yLat2TZe0daBUCfDV78Uvjyl/s320/blindrivercocktail5679.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQZ6isWqQ0BwULxxq0BgT9ijPnlzahjgN8QxH4y2C5HAw6uoX6fxQukK27j-dfaaUyq50ZmDFpeO9MdPh9QZHBSBCQ8WCbwGbN4Jq0wb0Ji_WJwUCYLT3yLat2TZe0daBUCfDV78Uvjyl/s800/blindrivercocktail5679.jpg", "comment_count": 0 }, { "title": "florida", "url": "https://cocktailvirgin.blogspot.com/2020/09/florida.html", "published": "2020-09-16T08:00:00.000-04:00", "updated": "2020-09-16T08:00:04.608-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1933 }, "categories": [ "bitters (orange)", "gin", "grapefruit juice", "raspberry syrup", "vermouth (dry)" ], "ingredients": [ "2/3 Dry Gin (1 1/2 oz Damrak)", "2 dash Grapefruit Juice (1/2 oz)", "2 dash French Vermouth (1/2 oz Noilly Prat Dry)", "2 dash Raspberry Syrup (1/2 oz)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a grapefruit twist.", "body_text": "2/3 Dry Gin (1 1/2 oz Damrak)\n2 dash Grapefruit Juice (1/2 oz)\n2 dash French Vermouth (1/2 oz Noilly Prat Dry)\n2 dash Raspberry Syrup (1/2 oz)\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail glass; I added a grapefruit twist.\nTwo Wednesdays ago, I spotted another use for my new batch of raspberry syrup in\nPioneers of Mixing at Elite Bars: 1903-1933\ncalled the Florida. With the gin and dry vermouth in the mix, it reminded me of the\nClover Club\nthat I had just made minus the egg white. And like other Florida-themed drinks in that book such as the\nJacksonville\n,\nAugustine\n, and\nOrlando\n, the Florida here had grapefruit juice as the citrus.\nThe Florida wafted a grapefruit and juniper combination to the nose. Next, grapefruit and red berry notes on the sip slid into gin, raspberry, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIHcUT_ykB5gxgbIZfTHRhvHaGQ7CqpREjm3B9rSKMyXkz8SegVKkH0mY0lomMLbYq0RsCPh4Rq5qVt7C-GrleAmcEHoxQ_C6G9408qXUqkpb8elRxmPnT0NZfxdQeiLlUqeNyR6fDNuW/s320/florida5681.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIHcUT_ykB5gxgbIZfTHRhvHaGQ7CqpREjm3B9rSKMyXkz8SegVKkH0mY0lomMLbYq0RsCPh4Rq5qVt7C-GrleAmcEHoxQ_C6G9408qXUqkpb8elRxmPnT0NZfxdQeiLlUqeNyR6fDNuW/s800/florida5681.jpg", "comment_count": 0 }, { "title": "romancing the stone", "url": "https://cocktailvirgin.blogspot.com/2020/09/romancing-stone.html", "published": "2020-09-17T08:00:00.000-04:00", "updated": "2020-09-17T08:00:04.787-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (orange)", "chartreuse (green)", "scotch" ], "ingredients": [ "1 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Cardamaro", "3/4 oz Zucca or Sfumato Rabarbaro (Sfumato)", "1/2 oz Green Chartreuse", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.", "body_text": "1 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Cardamaro\n3/4 oz Zucca or Sfumato Rabarbaro (Sfumato)\n1/2 oz Green Chartreuse\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.\nTwo Thursdays ago, I began to ponder ingredient combinations as I scanned my liquor shelves, and I conjured up an Scotch abstraction of the\nBijou\ntaken in the\nCaustic Negroni\ndirection. Since Scotch goes well with amari like Sfumato in the\nPreceptor\nand Cardamaro in the\nGreat King Street\n, Green Chartreuse and orange bitters would round out the combination nicely. Moreover, Bijou means jewel, so I dubbed this one the Romancing the Stone after the 1984 romantic adventure comedy.\nThe Romancing the Stone proffered up grapefruit, smoky, and funky herbal aromas to the nose. Next, grape and roast notes on the sip stole away into Scotch and bitter smoky rhubarb root flavors melding into Green Chartreuse's herbal ones on the swallow. Over time with a little ice melt, the aggressiveness of the ingredients relaxed and became a touch more cohesive of a drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUk__dvZnlg58hCroXpzaZsBk-321N_qRHqioMCN1HPgNyugpDn28I3uiqNQaHbaPCRsQ_np5g7mq4mtELbX6D3WuYyNw-6_09vYQSJ4Pg00oa7BGVnncyh9qKG_9VTuKKB7Z-Vcx0vMD/s320/romancingthestone5683.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUk__dvZnlg58hCroXpzaZsBk-321N_qRHqioMCN1HPgNyugpDn28I3uiqNQaHbaPCRsQ_np5g7mq4mtELbX6D3WuYyNw-6_09vYQSJ4Pg00oa7BGVnncyh9qKG_9VTuKKB7Z-Vcx0vMD/s800/romancingthestone5683.jpg", "comment_count": 0 }, { "title": "talking walls swizzle", "url": "https://cocktailvirgin.blogspot.com/2020/09/talking-walls-swizzle.html", "published": "2020-09-18T08:00:00.000-04:00", "updated": "2020-09-18T08:00:12.299-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Alba Huerta", "source": "Julep", "year": null }, "categories": [ "gin", "orgeat", "pineapple juice", "suze", "vermouth (dry)" ], "ingredients": [ "1 oz Dry Vermouth (Noilly Prat)", "3/4 oz Gin, preferably floral (GrandTen Wire Works)", "1/2 oz Orgeat", "1/2 oz Pineapple Juice", "1/4 oz Suze Gentian Liqueur" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a pineapple front, pineapple wedge, and edible flower (chocolate mint sprigs and a nasturtium flower).", "body_text": "1 oz Dry Vermouth (Noilly Prat)\n3/4 oz Gin, preferably floral (GrandTen Wire Works)\n1/2 oz Orgeat\n1/2 oz Pineapple Juice\n1/4 oz Suze Gentian Liqueur\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a pineapple front, pineapple wedge, and edible flower (chocolate mint sprigs and a nasturtium flower).\nTwo Fridays ago, I was in the mood for something on the lighter side, and I recalled a recipe in the most recent issue of\nImbibe Magazine\n. That drink was the Talking Wall Swizzle by Alba Huerta at Houston's Julep that seemed like a more herbal cousin of the\nRoyal Hawaiian\n. Once prepared, the Talking Wall Swizzle met the nose with a peppery floral and chocolate mint aroma over pine, pineapple, and gentian notes. Next, a creamy pineapple sip led into delightful herbal and earthy flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5CWKvnnCYjyzEow2bzAd2Qd1oPclhOsBigY-l4DrndKXbtVSrfMgBRRFSSIs2Q34RoQx6CGozedu-Rh1t3IT3LDkm6MNAomf_6oB4kJSaB4mhAK9mdCz6plfLN_u_wzNDTBADV8kuRfe/s320/talkingwallsswizzle5686.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5CWKvnnCYjyzEow2bzAd2Qd1oPclhOsBigY-l4DrndKXbtVSrfMgBRRFSSIs2Q34RoQx6CGozedu-Rh1t3IT3LDkm6MNAomf_6oB4kJSaB4mhAK9mdCz6plfLN_u_wzNDTBADV8kuRfe/s800/talkingwallsswizzle5686.jpg", "comment_count": 0 }, { "title": "la condesa", "url": "https://cocktailvirgin.blogspot.com/2020/09/la-condesa.html", "published": "2020-09-19T08:00:00.000-04:00", "updated": "2020-09-19T08:00:01.763-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Eron Plevon", "source": "Alex&nder", "year": null }, "categories": [ "bitters (mole)", "calvados", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Apple Brandy (Morin Selection Calvados)", "1 oz Mezcal (Fidencio)", "1 oz Sweet Vermouth (Cocchi)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a rocks glass with fresh ice, and garnish with a cherry.", "body_text": "1 oz Apple Brandy (Morin Selection Calvados)\n1 oz Mezcal (Fidencio)\n1 oz Sweet Vermouth (Cocchi)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a rocks glass with fresh ice, and garnish with a cherry.\nTwo Saturdays ago, I returned to\nImbibe Magazine\nto make the La Condesa by bartender Eron Plevon at Alex&nder, the bar at the Copper & Kings Distillery in Louisville. The recipe reminded me of Jerry Thomas' split base Manhattan, the\nSaratoga\n, and the split base here of apple brandy and mezcal is one that has worked in drinks like the\nSailor's Delight\n,\nDowntown at Dawn\n, and\nMoment in the Sun\n. In the glass, La Condesa shared an apple and smoke aroma with a fruit note from the cherry garnish mingling with the vermouth and brandy elements. Next, a fruity grape sip passed into apple, vegetal, and smoke flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKwjUFLwJs3qRLRfSBqUVFmrivhDivbeOZA8oFoVeMGtssISS1BzyMsyXm_mYQ8TxVFKaWyjjIy8h60MtGkQmvUVf1ISMqX-vMN4H4l3IddK-l_30dZtnAejgx6X67OqusYOZDkCxxbfd/s320/lacondesa5688.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKwjUFLwJs3qRLRfSBqUVFmrivhDivbeOZA8oFoVeMGtssISS1BzyMsyXm_mYQ8TxVFKaWyjjIy8h60MtGkQmvUVf1ISMqX-vMN4H4l3IddK-l_30dZtnAejgx6X67OqusYOZDkCxxbfd/s800/lacondesa5688.jpg", "comment_count": 0 }, { "title": "whippersnapper", "url": "https://cocktailvirgin.blogspot.com/2020/09/whippersnapper.html", "published": "2020-09-20T08:00:00.000-04:00", "updated": "2020-09-20T08:00:01.048-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sam Gabrielli", "source": "Russell House Tavern", "year": 2012 }, "categories": [ "bitters (Angostura)", "cointreau", "lemon juice", "raspberry syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Angel's Envy)", "3/4 oz Lemon Juice", "1/2 oz Raspberry Syrup", "1/2 oz Triple Sec (Cointreau)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a rocks glass with fresh ice. The house spec had no garnish but Sam has added 3 raspberries on a pick and a lemon twist in competitions.", "body_text": "2 oz Bourbon (Angel's Envy)\n3/4 oz Lemon Juice\n1/2 oz Raspberry Syrup\n1/2 oz Triple Sec (Cointreau)\n1 dash Angostura Bitters\nShake with ice and strain into a rocks glass with fresh ice. The house spec had no garnish but Sam has added 3 raspberries on a pick and a lemon twist in competitions.\nTwo Sundays ago, I opted to make a recipe that I had bookmarked for its use of raspberry syrup as well as Bourbon which would work with Angel's Envy's Toast the Trees. Toast the Trees is a yearly event coinciding with National Bourbon Heritage Month to draw attention to our waning oak forests in America that are essential for Bourbon's aging. For each social media post with the hashtag #ToastTheTrees in September, the distillery will plant an oak tree in the Spring. So with Bourbon's future in mind, I decided to make a classic from Russell House Tavern that I recall seeing on the menu on 2012, and I certainly made a bunch when I started working there in 2013 called the Whippersnapper. The drink was bar manager Sam Gabrielli's Bourbon and bitters riff on Jerry Thomas' rum\nKnickerbocker\n, and I spotted it on the restaurant's social media this month, so it is still being enjoyed in town.\nThe Whippersnapper attacked the nose with an orange and raspberry bouquet. Next, lemon, berry, and malt notes on the sip wisened up to Bourbon and orange flavors on the swallow with a raspberry and clove finish. Definitely the addition of bitters to the mix provided extra structure to this Daisy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jhaujmeg5T4rg9MxDtaNPaiOzjdEpOiEKmv4GqiikMXaH_WtSbshjfSSipA89Wj0LsmwArPNA0mrAxOCufo8ZzNd1kfbO1EA9BdFYVPY4zg36Z02axu2v9opXbhlba-yhcRkD48XMrLp/s320/whippersnapper5689.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jhaujmeg5T4rg9MxDtaNPaiOzjdEpOiEKmv4GqiikMXaH_WtSbshjfSSipA89Wj0LsmwArPNA0mrAxOCufo8ZzNd1kfbO1EA9BdFYVPY4zg36Z02axu2v9opXbhlba-yhcRkD48XMrLp/s800/whippersnapper5689.jpg", "comment_count": 0 }, { "title": "bermuda hundred", "url": "https://cocktailvirgin.blogspot.com/2020/09/bermuda-hundred.html", "published": "2020-09-21T08:00:00.000-04:00", "updated": "2020-09-21T08:00:04.782-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Beth Dixon", "source": "Pasture", "year": null }, "categories": [ "campari", "gin", "lime juice", "orgeat", "pineapple juice" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1 1/2 oz Pineapple Juice", "3/4 oz Campari", "1/2 oz Lime Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into an ice-filled old fashioned glass (here, served down), and garnish with a cherry.", "body_text": "1 1/2 oz Gin (Beefeater)\n1 1/2 oz Pineapple Juice\n3/4 oz Campari\n1/2 oz Lime Juice\n1/2 oz Orgeat\nShake with ice, strain into an ice-filled old fashioned glass (here, served down), and garnish with a cherry.\nTwo Mondays ago, I decided to make one of the recipes that had been in my browser tabs for a while, namely the Bermuda Hundred. This drink published in\nSaveur\nwas crafted by Beth Dixon at Pasture in Richmond, Virginia, as her \"lovechild of a Mai Tai and a Negroni.\" Before I read that, it seemed like a cross of a\nRoyal Hawaiian\nand a gin Jungle Bird. The name has less to do with the island and more to do with Virginia for the Bermuda Hundred was the first administrative division in the English colony of Virginia in 1613. Moreover, the \"hundred\" was the English term to describe a plot of land that could support a hundred homes.\nOnce prepared, the Bermuda Hundred sailed towards the senses with a juniper, orange, and earthy aroma. Next, a creamy lime and pineapple sip gave way to gin, bitter orange, nutty, and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhsZPFK5rTI-RPSPkGIuI0Rc2dcZnj_VRHe1Ed0gdBf9hW9xRHR1F-sJXuFqcitjBp84VWlCPqnhdtZGRhZxo9dgbu-NjOX4yyd5iHBxy1yn2Bg7omG-zs0C4SuK4eEbaEO2YCbyH53Lq/s320/bermudahundred5691.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhsZPFK5rTI-RPSPkGIuI0Rc2dcZnj_VRHe1Ed0gdBf9hW9xRHR1F-sJXuFqcitjBp84VWlCPqnhdtZGRhZxo9dgbu-NjOX4yyd5iHBxy1yn2Bg7omG-zs0C4SuK4eEbaEO2YCbyH53Lq/s800/bermudahundred5691.jpg", "comment_count": 0 }, { "title": "the port world cup cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/09/the-port-world-cup-cocktail.html", "published": "2020-09-22T08:00:00.000-04:00", "updated": "2020-09-22T08:00:15.481-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "whip", "attribution": { "creator": "Matt Young", "source": "Cure", "year": null }, "categories": [ "becherovka", "lime juice", "port (tawny)", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Tawny Port (Sandeman)", "1/2 oz Smith & Cross Rum", "1/4 oz Becherovka", "3/4 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Whip shake, pour into a rocks glass, and fill with crushed ice. Garnish with an orange twist and mint sprig.", "body_text": "1 1/2 oz Tawny Port (Sandeman)\n1/2 oz Smith & Cross Rum\n1/4 oz Becherovka\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\nWhip shake, pour into a rocks glass, and fill with crushed ice. Garnish with an orange twist and mint sprig.\nTwo Tuesdays ago, Kara Newman posted that an\narticle\nof hers had just been published in the\nWine Enthusiast\n. It was about a drink called the Port World Cup Cocktail that was created at the Cure in New Orleans as Matt Young's riff on the Manila Hoop Punch in Charles H. Baker's 1939\nThe Gentleman's Companion\n(which I made two days later). Matt was inspired by Manila being the \"Global City\" by utilizing spirits from around the world; his original was a split of rum and aged cachaça which was simplified for publication.\nThe Port World Cup greeted the nose with a mint, orange, and rum funk aroma. Next, lime and grape notes on the sip traveled to port wine, funky Jamaican rum, clove, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFSL_PookHOw0fXq2CSNxV-qE6qAc3rNyUOc81_lR2yVEXK8i5RN06dpUr1urr7oeWInrPluHXfPLxBp3QfrSIg4XR5-gwToWPXE6WQJGROEkuyFUgYuJ-88fz8y77La_wPuPez4Fy9p9/s320/portworldcup5694.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFSL_PookHOw0fXq2CSNxV-qE6qAc3rNyUOc81_lR2yVEXK8i5RN06dpUr1urr7oeWInrPluHXfPLxBp3QfrSIg4XR5-gwToWPXE6WQJGROEkuyFUgYuJ-88fz8y77La_wPuPez4Fy9p9/s800/portworldcup5694.jpg", "comment_count": 0 }, { "title": "fancy free", "url": "https://cocktailvirgin.blogspot.com/2020/09/fancy-free.html", "published": "2020-09-23T08:00:00.000-04:00", "updated": "2020-09-23T08:00:02.003-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion", "year": 1941 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "maraschino", "sugar", "whiskey" ], "ingredients": [ "1 jigger Fine Arts Whiskey (2 oz Angel's Envy Bourbon)", "2 dash Maraschino Liqueur (1/4 oz Luxardo)", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass pre-rimmed with sugar.", "body_text": "1 jigger Fine Arts Whiskey (2 oz Angel's Envy Bourbon)\n2 dash Maraschino Liqueur (1/4 oz Luxardo)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass pre-rimmed with sugar.\nA few weeks ago, I had answered a request if I could provide a photo of the original Fancy Free recipe that appeared in Crosby Gaige's 1941\nCocktail Guide and Ladies' Companion\n, and I soon realized that I had never written up the drink before. Perhaps the last time I had the Fancy was at the infamous Cambridge cocktail Mecca, the B-Side, around 2007 which was my first drink there after I got into mixology. Technically, my first order there was in late 1998 or early 1999 only a few months after they had opened. My friend was dating a girl that lived around the corner on Windsor Street, and one night we made it over there as a group. We did not even have a menu in hand before the waitress asked what we would be drinking. My friend's girlfriend requested a Lemon Drop, and in a panic, I replied \"Me too.\" I mentioned that story in my curious past with that 1970s classic in my\nLemon Drop Crusta\nriff. The Fancy Free that I got at the B-Side was served in a rocks glass although I cannot remember if it was served down or on the rocks. The 1941 recipe surprised me for it was closer to a Crusta in presentation save for how Crustas traditionally have citrus in the mix in both juice and twist garnish. Lastly, the Fancy Free was my inspiration for the\nGallivanting in Golden Gai\nwhich was a mashup with the Japanese Cocktail.\nThe Fancy Free met the nose with a Bourbon and nutty cherry aroma. Next, a malt-driven sip led into Bourbon, cherry, and allspice flavors. When Andrea tasted the Fancy Free again, her comment was how there was \"a lot of nostalgia here.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSookuCbmjXKKpIvjh3llb17gW-miZsbA6KznmS1Z49o_Ivl38is3IoT1a7iu2f4vLNX07L7l7KVafdEdc-1vNfP1tNz3uakGSX5w3BDjIuVEviPtschneTR7tMOQwmtYpfOn3IGWNpTb/s320/fancyfree5695.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSookuCbmjXKKpIvjh3llb17gW-miZsbA6KznmS1Z49o_Ivl38is3IoT1a7iu2f4vLNX07L7l7KVafdEdc-1vNfP1tNz3uakGSX5w3BDjIuVEviPtschneTR7tMOQwmtYpfOn3IGWNpTb/s800/fancyfree5695.jpg", "comment_count": 0 }, { "title": "the manila hoop punch", "url": "https://cocktailvirgin.blogspot.com/2020/09/the-manila-hoop-punch.html", "published": "2020-09-24T08:00:00.000-04:00", "updated": "2020-09-24T08:00:06.896-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Monk Antrim's No. 1 bartender", "source": "The Gentleman's Companion", "year": 1939 }, "categories": [ "cognac", "curacao", "lemon juice", "port (tawny)" ], "ingredients": [ "2 pony Port Wine (2 oz Sandeman Founders)", "1 pony Cognac (1 oz Courvoisier VS)", "1/2 pony Curaçao (1/2 oz Pierre Ferrand)", "1/2 pony Lemon or Lime Juice (1/2 oz Lemon)" ], "instructions": "Build in a goblet and fill with crushed ice; I garnished with a mint sprig and freshly grated nutmeg.", "body_text": "2 pony Port Wine (2 oz Sandeman Founders)\n1 pony Cognac (1 oz Courvoisier VS)\n1/2 pony Curaçao (1/2 oz Pierre Ferrand)\n1/2 pony Lemon or Lime Juice (1/2 oz Lemon)\nBuild in a goblet and fill with crushed ice; I garnished with a mint sprig and freshly grated nutmeg.\nTwo Thursdays ago, I was inspired to make the Manila Hoop Punch from Charles H. Baker's 1939\nThe Gentleman's Companion\nthat was the inspiration for the Port World Cup Cocktail that I wrote about two days prior. The original called for brandy and curaçao instead of the riff's rum and Becherovka spiced liqueur, and Baker first had this in 1931 and attributed it to \"Monk\" Antrim's No. 1 bartender. Once built, the Manila Hoop Punch welcomed the nose with a woody spice and mint bouquet. Next, grape, lemon, and hints of orange on the sip jumped into Cognac, port, and orange flavors on the swallow. Overall, it first reminded me of a port-driven Sidecar until I remembered that I had enjoyed that flavor combination before in the\nSt. Charles Ave Punch\nfrom Stanley Arthur Clisby's 1937\nFamous New Orleans' Drinks & How to Mix'Em\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxDmNfxMaGf10fsNxx6rYZHzs7w2e5HY34kSs-P8QTXepOrOGr15eX0zcmE09f4gk6ua7Gk5_GPiXw9VzlDUupMtsSJdiqoOX9TJxBr5B1gANFLL3GaHsFk4yOaS8crY-cNjWWsU3fFyQ/s320/manilahooppunch5698.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxDmNfxMaGf10fsNxx6rYZHzs7w2e5HY34kSs-P8QTXepOrOGr15eX0zcmE09f4gk6ua7Gk5_GPiXw9VzlDUupMtsSJdiqoOX9TJxBr5B1gANFLL3GaHsFk4yOaS8crY-cNjWWsU3fFyQ/s800/manilahooppunch5698.jpg", "comment_count": 0 }, { "title": "blackbeard's daiquiri", "url": "https://cocktailvirgin.blogspot.com/2020/09/blackbeards-daiquiri.html", "published": "2020-09-25T08:00:00.000-04:00", "updated": "2020-09-25T08:00:06.415-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (aromatic)", "lime juice", "rum", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Dark Rum (Coruba)", "3/4 oz Brown Sugar Syrup", "3/4 oz Lime Juice", "2 dash Bittercube Black Strap Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 1/2 oz Dark Rum (Coruba)\n3/4 oz Brown Sugar Syrup\n3/4 oz Lime Juice\n2 dash Bittercube Black Strap Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nTwo Fridays ago, I ventured into Sother Teague's\nI'm Just Here for the Drinks\nbook and spotted his Blackbeard's Daiquiri. The name made me think of the late mid-century\nBlackbeard's Ghost\n, but this one was more of a dark and rich Daiquiri as opposed to an orchard fruit and spice-driven Tiki drink. In the glass, the Blackbeard's Daiquiri proffered a brown sugar and lime aroma. Next, caramel and lime notes on the sip flowed into dark funky rum flavors on the swallow with a lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoN45qVNdmeJcmJ11EkUm4-tQ3-DIWt0YMA2evkNMMaTStI8cqVESzKHSg8J61QsCnF9y6z9bCuirKRi-ly5sTbJy6vrio3ew-iBHMhcgdvl2YMtLSVH0PTvEcDqI946wS1_RY9jlCMqW2/s320/blackbeardsdaq5701.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoN45qVNdmeJcmJ11EkUm4-tQ3-DIWt0YMA2evkNMMaTStI8cqVESzKHSg8J61QsCnF9y6z9bCuirKRi-ly5sTbJy6vrio3ew-iBHMhcgdvl2YMtLSVH0PTvEcDqI946wS1_RY9jlCMqW2/s800/blackbeardsdaq5701.jpg", "comment_count": 0 }, { "title": "panamericano", "url": "https://cocktailvirgin.blogspot.com/2020/09/panamericano.html", "published": "2020-09-26T08:00:00.000-04:00", "updated": "2020-09-26T08:00:08.775-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Leo Robitschek", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "lillet", "pisco", "vermouth (bianco)" ], "ingredients": [ "1 oz Macchu Pisco", "1 oz Cocchi Americano", "1 oz Dolin Blanc Vermouth" ], "instructions": "Build in a double old fashioned glass with a large ice cube and stir to mix and chill (stirred with ice and strained into a double old fashioned glass with a large ice cube). Garnish with an orange twist.", "body_text": "1 oz Macchu Pisco\n1 oz Cocchi Americano\n1 oz Dolin Blanc Vermouth\nBuild in a double old fashioned glass with a large ice cube and stir to mix and chill (stirred with ice and strained into a double old fashioned glass with a large ice cube). Garnish with an orange twist.\nTwo Saturdays ago, I selected Leo Robitschek's\nThe NoMad Cocktail Book\nfor the evening's libation and stopped on the Panamericano described as \"a\nWhite Negroni\nvariation highlighting pisco.\" The owner of Macchu Pisco commented on my Instagram that it was originally made with their La Diablada Pisco (as opposed to their flagship mark that I utilized -- information on the differences between the two in this\npost\n). Once conjured up, the Panamericano met the nose with orange, floral, grape, and earthy aromas. Next, a peachy white grape sip entered into an earthy, grape, and citrus-flavored swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbzZEDyQW3O0Vs5YdW2EoZx2i_rtOCmaX7UMCRdFVCjSpUVX0sZqY_3RO4kOqhRJQkgR2gHswsRlSM84lqOrTRKa0s2E8n4Ve44jJal4_s3GWG0R7H919_5I4gpBjPROvnD0L5iaO_W7P/s320/panamericano5703.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbzZEDyQW3O0Vs5YdW2EoZx2i_rtOCmaX7UMCRdFVCjSpUVX0sZqY_3RO4kOqhRJQkgR2gHswsRlSM84lqOrTRKa0s2E8n4Ve44jJal4_s3GWG0R7H919_5I4gpBjPROvnD0L5iaO_W7P/s800/panamericano5703.jpg", "comment_count": 0 }, { "title": "straight law cocktail", "url": "https://cocktailvirgin.blogspot.com/2020/09/straight-law-cocktail.html", "published": "2020-09-27T08:00:00.000-04:00", "updated": "2020-09-27T08:00:00.824-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "gin", "sherry" ], "ingredients": [ "2/3 Dry Sherry (1 1/2 oz Lustau Fino)", "1/3 Dry Gin (3/4 oz St. George Terroir)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "2/3 Dry Sherry (1 1/2 oz Lustau Fino)\n1/3 Dry Gin (3/4 oz St. George Terroir)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Sundays ago, I began flipping through the 1930\nSavoy Cocktail Book\nand spotted the Straight Law Cocktail. This Martini riff was the basis for the\nbar\nby that name inside Taberno de Haro for it specialized in two ingredients: sherry and gin. With such a simple recipe that had gin as a minor ingredient, I opted for a flavorful and complex one: namely, St. George's Terroir. Once prepared, the Straight Law wafted lemon oil, Fino sherry, and sage aromas from the gin to the nose. Next, a crisp white wine sip splayed into a sage, pine, and briny-savory swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PINg3CQ8ySfI4xNGd85-UFPTcM2kO5ZZZAoouTEds8cBWyjn-Ehk2eL-4Yw5TUNKQSw0BMBuHPa0juk064RweBlX6g15T_6kfUVqpkt3mYa2TTw8T5jlkeaBy0vyoCe-reizJ6LlTCzH/s320/straightlaw5704.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PINg3CQ8ySfI4xNGd85-UFPTcM2kO5ZZZAoouTEds8cBWyjn-Ehk2eL-4Yw5TUNKQSw0BMBuHPa0juk064RweBlX6g15T_6kfUVqpkt3mYa2TTw8T5jlkeaBy0vyoCe-reizJ6LlTCzH/s800/straightlaw5704.jpg", "comment_count": 0 }, { "title": "creole poet", "url": "https://cocktailvirgin.blogspot.com/2020/09/creole-poet.html", "published": "2020-09-28T08:00:00.000-04:00", "updated": "2020-09-28T08:00:11.422-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amer picon", "benedictine", "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dry Gin (Beefeater)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Benedictine", "1/4 oz Amer Picon (Torani Amer)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Dry Gin (Beefeater)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Benedictine\n1/4 oz Amer Picon (Torani Amer)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, I was flipping through\nPioneers of Mixing in Elite Bars: 1903-1933\nwhen I spotted a Brooklyn in the gin section of all places (a similar recipe called the\nMontmarte\nwas crafted at Craigie on Main). That got me thinking about the structure, and I selected the\nPoet's Dream\nas a Martini riff starting place and I merged the modifying liqueurs with the\nCreole Cocktail\nwith its Picon and Benedictine. For a name, I kept it simple with the Creole Poet.\nThe Creole Poet welcomed the senses with a bright lemon oil aroma over juniper and darker notes from the Picon and Benedictine. Next, a lightly caramel orange sip led into gin, chocolate, orange, and quinine flavors on the rather elegant swallow", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeP_YQFrmHM91COID1V4eEjbKdkWOnQW_sLrJabFa6UhqJjQrP_I5gynpSYK7YZqhfkbAocYro3wKW3kxt1T9nEIEYSQOnzlL4_a7w_hrZctYMr3h79eRBXHGVqsfSPJnXGfcSweLU2VMG/s320/creolepoet5706.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeP_YQFrmHM91COID1V4eEjbKdkWOnQW_sLrJabFa6UhqJjQrP_I5gynpSYK7YZqhfkbAocYro3wKW3kxt1T9nEIEYSQOnzlL4_a7w_hrZctYMr3h79eRBXHGVqsfSPJnXGfcSweLU2VMG/s800/creolepoet5706.jpg", "comment_count": 0 }, { "title": "la bicyclette", "url": "https://cocktailvirgin.blogspot.com/2020/09/la-bicyclette.html", "published": "2020-09-29T08:00:00.000-04:00", "updated": "2020-09-29T08:00:00.255-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "Spirits and Cocktails", "year": 2007 }, "categories": [ "bitters (other)", "gin", "st. germain", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Barr Hill)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz St. Germain (St. Elder)", "2 dash Peach Bitters (Fee Brothers)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Plymouth Gin (Barr Hill)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz St. Germain (St. Elder)\n2 dash Peach Bitters (Fee Brothers)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nI recently spotted another reference to Jamie Boudreau's\nL'Amour en Fuite\nwhich was one of his early St. Germain drinks that really took off due to how well Lillet, elderflower, and absinthe join forces. Indeed, Lillet and elderflower have enough overlapping flavor elements that the latter replaced the former in the Corpse Reviver #2 to generate the\nSunflower\n. Around that same time in 2007, Boudreau also created the La Bicyclette that we made at home in 2008 but never got entered into the blog, and it also never seemed to catch on as much perhaps since fewer people have peach bitters. Therefore, I tracked down the recipe on Boudreau's\nSpirits and Cocktails\nblog (strangely, it does not appear in his\nCanon Cocktail Book\n) and revisited the drink 12 years later.\nLa Bicyclette's name fed into the St. Germain lore that was presented where \"flower-gatherers, who often use bicycles to usher the delicate blossoms back to the village, serve as a subtle mascot to our elderflower liqueur, illustrated proudly in our logo\" (quoted from the liqueur's website). Once prepared, La Bicyclette donated a lemon, orchard fruit, and grape bouquet to the nose. Next, a grape sip pedaled into a juniper, peach, and elderflower swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwjcs6gKMnsNhjfldFlfsEDaEInrOX9Ajw71pQyrY-8ZjE_0_s5XrBkJd8V9WqN58ot0r0GPO1BV-sBvsPD1qy4yyfDHlDJ0MUCFxQAmuw5QVAEEAjN_GT7EI12D-3CY1dDQZ-Y8F8B-w/s320/bicyclette5709.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwjcs6gKMnsNhjfldFlfsEDaEInrOX9Ajw71pQyrY-8ZjE_0_s5XrBkJd8V9WqN58ot0r0GPO1BV-sBvsPD1qy4yyfDHlDJ0MUCFxQAmuw5QVAEEAjN_GT7EI12D-3CY1dDQZ-Y8F8B-w/s800/bicyclette5709.jpg", "comment_count": 0 }, { "title": "passiflora", "url": "https://cocktailvirgin.blogspot.com/2020/09/passiflora.html", "published": "2020-09-30T08:00:00.000-04:00", "updated": "2020-09-30T08:00:03.625-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Sahil Mehta", "source": "ShakeStir", "year": 2024 }, "categories": [ "lime juice", "passion fruit syrup", "punt e mes", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 1/2 oz Añejo Tequila (Lunazul Reposado)", "1/2 oz Punt e Mes", "1/2 oz Passion Fruit Syrup", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a rocks glass with fresh ice. ShakeStir", "body_text": "1 1/2 oz Añejo Tequila (Lunazul Reposado)\n1/2 oz Punt e Mes\n1/2 oz Passion Fruit Syrup\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a rocks glass with fresh ice.\nTwo Wednesdays ago, I spotted an intriguing recipe from Sahil Mehta on the\nShakeStir\nsite from late April called the Passiflora. I was lured in by the tropical tequila Sour recipe due to its use of Punt e Mes to give the drink some depth. Once prepared, the Passiflora met the nose with a cinnamon, agave, and tropical fruit aroma. Next, lime, passion fruit, and grape on the sip led into tequila, cinnamon, and bitter melon flavors on the swallow. Overall, the cocktail came across like a brooding Margarita.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1shOZI6N4MRJ5fb874PxbXPiDCPVTY7_nr5yGZydRuP1GAZR93t8y6csVhpdV-hH41TXyLPbVA64Yfk5k51clPMexahphpMilFfSheD36PqHju7IeOjQIsprqsEhkhXmRHPWT3MRBGGF/s320/passiflora5711.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1shOZI6N4MRJ5fb874PxbXPiDCPVTY7_nr5yGZydRuP1GAZR93t8y6csVhpdV-hH41TXyLPbVA64Yfk5k51clPMexahphpMilFfSheD36PqHju7IeOjQIsprqsEhkhXmRHPWT3MRBGGF/s800/passiflora5711.jpg", "comment_count": 0 }, { "title": "zombie count", "url": "https://cocktailvirgin.blogspot.com/2020/10/zombie-count.html", "published": "2020-10-01T08:00:00.000-04:00", "updated": "2020-10-01T08:00:01.034-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "campari", "gin", "grapefruit juice", "grenadine", "lime juice", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "1 oz London Dry Gin (Beefeater)", "1 oz Sweet Vermouth (Cocchi)", "1 oz Campari", "1/2 oz Lime Juice", "1 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Grenadine", "1 dash Absinthe (12 drop St. George)", "1 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Zombie glass or Tiki mug, fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 oz London Dry Gin (Beefeater)\n1 oz Sweet Vermouth (Cocchi)\n1 oz Campari\n1/2 oz Lime Juice\n1 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Grenadine\n1 dash Absinthe (12 drop St. George)\n1 dash Angostura Bitters\nWhip shake, pour into a Zombie glass or Tiki mug, fill with crushed ice, and garnish with mint sprigs.\nTwo Thursdays ago, it was in the middle of Negroni Week, and I wondered if I could make an interesting mashup with the 1919 legend and a classic Tiki drink. The one that I selected was the\n1934 Zombie\nwhich I had previously done in a stirred format (and no gin) with the\nCount Rides Again\n, but this concept was more citrus driven. To the Zombie recipe, I upped the grapefruit and cinnamon quotient for both pair rather elegantly with Campari such as in the\nTasmanian Twister\nand\nRum Firewalker\n, respectively. Moreover, I dropped the falernum for there were already enough spiced and herbal elements added to the mix. I also amped up the grenadine considerably for it has frequently been paired with Campari in modern Tiki drinks such as in the\nFreaky Tiki\nand in my\nJungle Grog\n(one book referred to the flavor duo as \"bittersweet\").\nFor a name, it came down to Zombie Count and Count Zombie as a nod to Count Camillo Negroni, and the former won out. Once assembled, the Zombie Count lurched to the nose with a mint, berry, and pine bouquet. Next, berry, grapefruit, and lime notes attacked the sip, and the swallow bit in with gin, cinnamon, fruity, and spice flavors. Overall, the citrus combined with the grenadine, vermouth, and Campari in a complex fruit punch sort of way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvxmpVMTL5hRqFs2i8pU2k0gNfqSBdREfWfaEpvXAMEgM-HlHWZFuSrvQ1KAZIW_6GVNeUVXs3fkWkpJD8x1MtIKu-ueLKzQ4-4e_-H3PDy5ZaZE4-CLrRoiMRTaJ5RtmOiMI4oYBoye-/s320/zombiecount5712.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvxmpVMTL5hRqFs2i8pU2k0gNfqSBdREfWfaEpvXAMEgM-HlHWZFuSrvQ1KAZIW_6GVNeUVXs3fkWkpJD8x1MtIKu-ueLKzQ4-4e_-H3PDy5ZaZE4-CLrRoiMRTaJ5RtmOiMI4oYBoye-/s800/zombiecount5712.jpg", "comment_count": 0 }, { "title": "better & better", "url": "https://cocktailvirgin.blogspot.com/2020/10/better-better.html", "published": "2020-10-02T08:00:00.000-04:00", "updated": "2020-10-02T08:00:00.372-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Jan Warren", "source": "Unvarnished", "year": null }, "categories": [ "falernum", "mezcal", "rum" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1/2 oz Smith & Cross Rum", "1/4 oz Falernum (1/2 oz Velvet)" ], "instructions": "Build in a rocks glass, add a large ice cube, stir, and garnish with a lemon twist.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1/2 oz Smith & Cross Rum\n1/4 oz Falernum (1/2 oz Velvet)\nBuild in a rocks glass, add a large ice cube, stir, and garnish with a lemon twist.\nTwo Fridays ago, I began Eric Alperin's\nUnvarnished\nbook, and for a drink that night, I skipped ahead to the recipe section. There, I was drawn in by the simplicity of Jan Warren's Old Fashioned called Better & Better that utilized mezcal with some funky Jamaican rum as the spirit and countered it with falernum as both the sweetener and the spice. In the glass, the Better & Better donated a bright lemon oil over mezcal smoke and caramel-y rum funk on the nose. Next, a hint of caramel on the sip transferred to smoky vegetal mezcal, funky rum, lime, ginger, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge49qzhR4lsuncET3bLqTVSeq2bGs_GGwLFi8QqYK_qBasSKtoKxva_XF9JdfyJanqaj9bUz4eDfKL4T-6mGspKSWzXyQuwtlD4ECzOw1Aghejpj7-T5KKzPWlzcWjUU7EOIdYE9acebwS/s320/better5715.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge49qzhR4lsuncET3bLqTVSeq2bGs_GGwLFi8QqYK_qBasSKtoKxva_XF9JdfyJanqaj9bUz4eDfKL4T-6mGspKSWzXyQuwtlD4ECzOw1Aghejpj7-T5KKzPWlzcWjUU7EOIdYE9acebwS/s800/better5715.jpg", "comment_count": 0 }, { "title": "why not", "url": "https://cocktailvirgin.blogspot.com/2020/10/why-not.html", "published": "2020-10-03T08:00:00.000-04:00", "updated": "2020-10-03T08:00:05.648-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Devon Tarby", "source": "Cocktail Codex", "year": 2017 }, "categories": [ "cointreau", "lemon juice", "maple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Evan Williams Black Label Bourbon (Old Grand-Dad Bonded)", "1/2 oz Cointreau", "1/2 oz Dark Maple Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with a lemon wheel and sage leaf.", "body_text": "1 3/4 oz Evan Williams Black Label Bourbon (Old Grand-Dad Bonded)\n1/2 oz Cointreau\n1/2 oz Dark Maple Syrup\n3/4 oz Lemon Juice\nShake with ice, strain into a double old fashioned glass with ice, and garnish with a lemon wheel and sage leaf.\nTwo Saturdays ago, I began perusing the\nCocktail Codex\nbook for the night's libation, and I stopped upon the Why Not. The recipe was Devon Tarby's 2017 Sidecar variation that paired orange liqueur with maple syrup that I only experienced together in the\nDartmouth\n. Once prepared, the Why Not ventured to the nose with a lemon, sage, and orange aroma. Next, lemon and rich maple notes on the sip were answered by Bourbon and orange flavors on the swallow. Indeed, the maple syrup helped to bridge the gap between the whiskey and citrus elements in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkMXzwbST6_m6WQHhK_lWLLLkRfND3J5fe9M_GICnC2X_1Vz8xr1cBO2VIF0uJnP0Cn4F6uCgWBNCpsoa-OPne6yrTLp9T-AzIR9VuaLlHfb2IHxLU5-9HHr6TnQfKJRNq21pdu4bztB0/s320/whynot5716.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkMXzwbST6_m6WQHhK_lWLLLkRfND3J5fe9M_GICnC2X_1Vz8xr1cBO2VIF0uJnP0Cn4F6uCgWBNCpsoa-OPne6yrTLp9T-AzIR9VuaLlHfb2IHxLU5-9HHr6TnQfKJRNq21pdu4bztB0/s800/whynot5716.jpg", "comment_count": 0 }, { "title": ":: port light video! ::", "url": "https://cocktailvirgin.blogspot.com/2020/10/port-light-video.html", "published": "2020-10-03T14:12:00.002-04:00", "updated": "2020-10-03T14:12:45.005-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": null, "year": 1961 }, "categories": [], "ingredients": [ "1961 Port Light" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, and top with crushed ice. I garnished with a mint bouquet and freshly grated nutmeg.", "body_text": "As mentioned in a\npost\na month ago, I filmed a video at the\nBoston Shaker Store\nutilizing\nAngel's Envy Bourbon\n(which I represent here in Boston) making the\n1961 Port Light\n. All of the syrups, tools, and Tiki mugs that you need to make this drink can be found at the\nstore\n(they ship as well!).\nSee the link above for more information. The modified recipe I used:\nPort Light\n2 oz Angel's Envy Bourbon\n1 oz Lemon Juice\n1/2 oz Yes Cocktail Co. Passion Fruit Syrup\n1/2 oz Yes Cocktail Co. Grenadine\nWhip shake with crushed ice, pour into a Tiki mug, and top with crushed ice. I garnished with a mint bouquet and freshly grated nutmeg.", "images": [], "thumbnail_url": "https://img.youtube.com/vi/1EelKhKH-k4/default.jpg", "comment_count": 0 }, { "title": "juan madera", "url": "https://cocktailvirgin.blogspot.com/2020/10/juan-madera.html", "published": "2020-10-04T08:00:00.000-04:00", "updated": "2020-10-04T08:00:01.570-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "kümmel", "lime juice", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Mezcal (Fidencio)", "1 oz Sweet Vermouth", "1/2 oz Lime Juice", "1/4 oz Kümmel (Helbing)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/4 oz Mezcal (Fidencio)\n1 oz Sweet Vermouth\n1/2 oz Lime Juice\n1/4 oz Kümmel (Helbing)\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Sundays ago, I was flipping through William Boothby's 1934\nWorld Drinks and How to Mix Them\nand I spotted the\nJohn Wood\n. I was intrigued but it seemed familiar; alas, I had made it over five years before, but the combination still caught my attention. Instead of continuing on in my literature search, I decided to riff on this obscure classic. The original was whisky and lemon; I opted for Scotch but Boothby grouped all Bourbons, ryes, and Scotches under the ingredient header \"whisky,\" and the\nSavoy Cocktail Book\nhad the John Wood as an Irish whiskey drink. Here, the kümmel made me think of mezcal for the liqueur pairs well with agave in drinks like the\nIsland of Misfit Toys\n,\nSilver Surfer\n, and\nMission Bell\n. I also changed the citrus to lime and dubbed this one the Juan Madera.\nThe Juan Madera met the nose with a smoke, agave, cumin, and cherry aroma. Next, grape and lime mingled on the sip akin to the\nFig Leaf\n, and the swallow showcased the mezcal spiced by cumin, caraway, and clove rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqcV6UL6TQqMfbe0Nc-0Cjv4SAzzMhf1Hcl9gLVoDYS7n8dcj7rMHbcHhjFQCLWZyDnTDBj0QBE2Jblv_eQcD1RArvVE9z2n1Mkvjh4aB2-_0AI36o_agOsNJgbszDKdVJObS7yTfQdeO/s320/juanmadera5719.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqcV6UL6TQqMfbe0Nc-0Cjv4SAzzMhf1Hcl9gLVoDYS7n8dcj7rMHbcHhjFQCLWZyDnTDBj0QBE2Jblv_eQcD1RArvVE9z2n1Mkvjh4aB2-_0AI36o_agOsNJgbszDKdVJObS7yTfQdeO/s800/juanmadera5719.jpg", "comment_count": 0 }, { "title": "berlioni", "url": "https://cocktailvirgin.blogspot.com/2020/10/berlioni.html", "published": "2020-10-05T08:00:00.000-04:00", "updated": "2020-10-05T08:00:02.013-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Conçalo de Sousa Monteiro", "source": "Victoria Bar", "year": 2004 }, "categories": [ "cynar", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Tanqueray Gin (Tanqueray Malacca)", "3/4 oz Cynar", "1/2 oz Noilly Prat Dry Vermouth" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Tanqueray Gin (Tanqueray Malacca)\n3/4 oz Cynar\n1/2 oz Noilly Prat Dry Vermouth\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Mondays ago, I returned to the\nPDT Cocktail Book\nand was lured in by the Berlioni that was sounded like a Cynar and dry vermouth riff on the Negroni. The recipe was crafted by Conçalo de Sousa Monteiro in 2004 at the Victoria Bar in Berlin after getting inspired by Chad Solomon's\nBensonhurst\n. Once prepared, the Berlioni met the nose with orange, caramel, and pine aromas. Next, Cynar's caramel continued on into the sip, and this was followed by citrus, funky vegetal, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl3Lb_FL3NOKx4iFOXqbNGxvDvuS3bmCNkojElyOFxqaIlpWn9hwGaxQ9BV8kwSv9WP8QaLNDfFSa5ax07MnPVCCVUsGCMWAKwSohcWWyffLPBdANBwPfsRwwwEzJwqULTXYJXXiX8PrN/s320/berlioni5721.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl3Lb_FL3NOKx4iFOXqbNGxvDvuS3bmCNkojElyOFxqaIlpWn9hwGaxQ9BV8kwSv9WP8QaLNDfFSa5ax07MnPVCCVUsGCMWAKwSohcWWyffLPBdANBwPfsRwwwEzJwqULTXYJXXiX8PrN/s800/berlioni5721.jpg", "comment_count": 0 }, { "title": ":: what covid and spirits collecting taught me about life ::", "url": "https://cocktailvirgin.blogspot.com/2020/10/what-covid-and-spirits-collecting.html", "published": "2020-10-05T11:34:00.000-04:00", "updated": "2020-10-06T16:01:55.702-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [ "1. Name, role in the spirits/bartending world, location?", "2. What liquor/liqueur type(s) do you collect?", "3. What have you learned about history through collecting spirits or a spirits line?", "4. How often did you generally tap into your collection (pre-pandemic) to taste?", "5. How has this pandemic changed the way you view collecting? Are there bottles that you have opened up recently that you might not have thought about before?" ], "instructions": null, "body_text": "The Washington Post\na few days ago had an\narticle\nentitled, \"Covid-19 makes us think about our mortality. Our brains aren't designed for that.\" This reminded me of the first few weeks of the pandemic quarantine where I noticed on social media that many people were tapping into their special bottle reserves. Personally, I too went deep into my spirits reserves and drank things such as pours of Booker's Bourbon bottled in 2007 and Daiquiris made with Plantation Panama 1997. We also tapped into our reserve beer cellar, but that was partially out of necessity for we ran out of regular beer (we were far from running out of regular spirits though). Thoughts began to drift through my head questioning my mortality and the reason for holding on to things of value. Some of those have great worth only to myself or a select few in the world, and without offspring to pass them on to, what was the point not to be enjoying them now? Alcohol collecting is one of the few hobbies where the appreciation of your collection leads to its diminishment and demise.\nThe article in\nThe Washington Post\ndescribed how Covid induced grief, fear, and anxiety: \"It is the existential anxiety caused by reminders of our own mortality.\" It continued on, \"Simply put, to function as a conscious being, it's imperative that you be in denial about your impending death. How else would you go about the mundane aspects of your daily life — cleaning the gutters, paying the bills, sitting in traffic — if you were constantly aware of the inevitability of your own death?\" \"In other words, we are wired to accept that death happens — just not to us.\" The concept solidified my rationale as to why a faction of our country still refuses to accept pandemic safety measures — they are refusing to acknowledge the reality of their own death.\nThe phenomenon intrigued me enough that in early April, I reached out to a spirits collector or two and ask people on an industry group to email me if they wanted to answer a few questions. I narrowed it down to five:\n1. Name, role in the spirits/bartending world, location?\n2. What liquor/liqueur type(s) do you collect?\n3. What have you learned about history through collecting spirits or a spirits line?\n4. How often did you generally tap into your collection (pre-pandemic) to taste?\n5. How has this pandemic changed the way you view collecting? Are there bottles that you have opened up recently that you might not have thought about before?\nIn the end, I received only a few responses. Some who answered were distant from their liquor shelves at that time, so there was not much data to glean. The rest seemed to gloss over questions 4 and 5 which were at the root of what I wanted to learn about. A good number who received the questionnaire never wrote back. I figured that it was too heavy of an issue to confront, and that perhaps I should have been more subtle in my line of questioning. Six months later, I finally got around to writing up my thoughts.\nAs the world began to equilibrate to a \"new normal\" as fear diminished, more sensible approaches to one's personal safety emerged. With that, I noticed that I recovered a more logical view to preserving my spirits collection. It still makes me wonder about how many things we put off since its not the right time. Whether it is drinking a special bottle of wine, beer, or spirits or going on a trip. There are certainly wrong times to open something special such as in inebriated or stressful points when the appreciation skills would be low, but waiting until the \"right\" life moments happen is putting too much symbolism into things. The pandemic also made me realize what it would be like to be old down to the inability to travel, dine out, or spend ones wealth. Why save things later in life when you cannot physically enjoy them or do them?\nIn 2010, when we attended an amazing rum\ntasting\nat famed collector Steve Remsberg's house, one thing struck me when we were tasting pre-Prohibition New England rums and pre-Fidel Castro Cuban ones. Here were these valuable bottles that Steve was willing to open, appreciate, and share (as long as he had an unopened one in his library for future generations). He saw no point in not experiencing his collection; however, to tone down the reverence and re-center the guests, he would humbly comment every so often, \"Tastes good, doesn't it?\"", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "capricious", "url": "https://cocktailvirgin.blogspot.com/2020/10/capricious.html", "published": "2020-10-06T08:00:00.000-04:00", "updated": "2020-10-06T08:00:05.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Eric Alperin", "source": "Tales of the Cocktail", "year": 2008 }, "categories": [ "bitters (Peychaud's)", "gin", "st. germain", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz St. Germain (St. Elder)", "1/2 oz Dry Vermouth (Noilly Prat)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz St. Germain (St. Elder)\n1/2 oz Dry Vermouth (Noilly Prat)\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I chose the\nFood & Wine: Cocktails\nsection of my library and pulled out the 2012 edition. In the Martini and riffs section curated by Eric Alperin of the Varnish, he presented his Capricious that he created for a St. Germain party at Tales of the Cocktail 2008. The combination reminded me of John Gertsen's\nMeans of Preservation\nthat utilized celery bitters instead of Peychaud's. Once prepared, the Capricious welcomed the nose with lemon, anise, and floral aromas. Next, a melon note with a hint of mango-peach on the sip turned towards juniper, cherry, anise, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5_bNVa3kGHObJ2YkzUO-WCllVGU2_6W9HGnxgpRlcqEIYrVMmvOzVwQHekKXqS_bQB0f6Mvou6i6Q4DblJ6__UrSuDkMm_2SA8FpnixWizVGix37GviRutWy0ge3yCRKoljgIysM43M2/s320/capricious5722.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5_bNVa3kGHObJ2YkzUO-WCllVGU2_6W9HGnxgpRlcqEIYrVMmvOzVwQHekKXqS_bQB0f6Mvou6i6Q4DblJ6__UrSuDkMm_2SA8FpnixWizVGix37GviRutWy0ge3yCRKoljgIysM43M2/s800/capricious5722.jpg", "comment_count": 0 }, { "title": "carre reprise", "url": "https://cocktailvirgin.blogspot.com/2020/10/carre-reprise.html", "published": "2020-10-07T08:00:00.000-04:00", "updated": "2020-10-07T08:00:11.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co.", "year": 2007 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "st. germain", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse or Wild Turkey Rye (Rittenhouse Bonded)", "1 oz Courvoisier Cognac (VS Grade)", "1 oz Martini & Rossi Sweet Vermouth (Cocchi)", "1/2 oz St. Germain (St. Elder)", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.", "body_text": "1 oz Rittenhouse or Wild Turkey Rye (Rittenhouse Bonded)\n1 oz Courvoisier Cognac (VS Grade)\n1 oz Martini & Rossi Sweet Vermouth (Cocchi)\n1/2 oz St. Germain (St. Elder)\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.\nIn searching for the\nLa Bicyclette\nrecipe, I uncovered other recipes amassed by Jamie Boudreau using elderflower liqueur. The one that called out to me was a Vieux Carré riff created for St. Germain's Rob Cooper at a Tales of the Cocktail event perhaps circa 2007 or 2008. The drink was the Carré Reprisé crafted by Brian Miller then of Death & Co., and it later appeared in the 2012\nMr. Boston: 75th Anniversary Edition\ncocktail book without any attribution. The Carré Reprisé not only won the competition that year, but it impressed us in the glass over a decade later. Here, it proffered a lemon oil and Cognac blending in with elderflower aromas on the nose. Next, grape and a citrussy orchard fruit note on the sip parlayed into rye, brandy, and floral flavors on the swallow with a bitter finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEeUnxvkIrUUZqXIBQod2956JVtTjF14KSH-_OeA97A5R4wP9qX20Y343iDtOCTXr1eT-Ka1VAttQkhqPtsjDPygfJ2qNc4cdUsvTmuoizvCKGjWrbAXaQqF2uT8yvBPT585pndddlh2K/s320/carrereprise5724.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEeUnxvkIrUUZqXIBQod2956JVtTjF14KSH-_OeA97A5R4wP9qX20Y343iDtOCTXr1eT-Ka1VAttQkhqPtsjDPygfJ2qNc4cdUsvTmuoizvCKGjWrbAXaQqF2uT8yvBPT585pndddlh2K/s800/carrereprise5724.jpg", "comment_count": 1 }, { "title": "blue collar", "url": "https://cocktailvirgin.blogspot.com/2020/10/blue-collar.html", "published": "2020-10-08T08:00:00.000-04:00", "updated": "2020-10-08T08:00:02.854-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Michael Madrusan", "source": "Unvarnished", "year": null }, "categories": [ "amer picon", "bitters (orange)", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse Bonded)", "1/2 oz Sweet Vermouth (Cocchi)", "1/4 oz Amer Picon (Torani)", "1/4 oz Maraschino Liqueur (Maraska)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse Bonded)\n1/2 oz Sweet Vermouth (Cocchi)\n1/4 oz Amer Picon (Torani)\n1/4 oz Maraschino Liqueur (Maraska)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nIn the recipe section of Eric Alperin's\nUnvarnished\nbook, I was drawn in by the Blue Collar by Michael Madrusan. Michael created this riff on the\nBrooklyn\nby swapping in sweet vermouth and orange bitters for the classic's dry vermouth. Actually, the recipe is closer to the earliest known Brooklyn that appeared in Jacob Grohusko's 1908\nJack's Manual\nwhich called for sweet vermouth before the literature soon drifted to dry vermouth as the aromatized wine component.\nNormally, I use a softer rye for my dry vermouth Brooklyns so that I can taste the liqueurs better; however, I went a bit more bold in flavor to cut into the vermouth's additional sweetness. Here, the Blue Collar offered up a lemon and malt nose that preceded a grape and malt sip. Next, the swallow showcased the rye that was colored by nutty cherry and bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xLdvZ4OQ_CKHTrtIjaf3qsTfgdb2zm_MpJbNzi30TT0HJm8VyINjLb4VHGE4gtiV6tWeC7nEMGRwqI75naXUIcxK3tCbopPuecvVSKVOij0jnDUt5Oz3CDMaZg_V9_Ki5kfIFVRbLV9e/s320/bluecollar5727.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xLdvZ4OQ_CKHTrtIjaf3qsTfgdb2zm_MpJbNzi30TT0HJm8VyINjLb4VHGE4gtiV6tWeC7nEMGRwqI75naXUIcxK3tCbopPuecvVSKVOij0jnDUt5Oz3CDMaZg_V9_Ki5kfIFVRbLV9e/s800/bluecollar5727.jpg", "comment_count": 0 }, { "title": "black manhattan", "url": "https://cocktailvirgin.blogspot.com/2020/10/black-manhattan.html", "published": "2020-10-08T10:00:00.000-04:00", "updated": "2020-10-08T10:00:08.169-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Todd Smith", "source": "Bourbon and Branch", "year": 2005 }, "categories": [ "averna", "bitters (Angostura)", "bitters (orange)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Angel's Envy)", "1 oz Averna", "1 dash Angostura Bitters (optional)", "1 dash Orange Bitters (optional)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry. Given the citrus elements in Averna, an orange or lemon twist would not be out of place here as a garnish instead.", "body_text": "2 oz Bourbon (Angel's Envy)\n1 oz Averna\n1 dash Angostura Bitters (optional)\n1 dash Orange Bitters (optional)\nStir with ice, strain into a cocktail glass, and garnish with a cherry. Given the citrus elements in Averna, an orange or lemon twist would not be out of place here as a garnish instead.\nYesterday, I did a video shoot at Redstone Liquors in Stoneham with my brand work for Angel's Envy where we demonstrated the making of a Black Manhattan. I then realized that I had never written up this drink on the blog for I had already put it in my online drink journal in 2007. The Black Manhattan was created by bartender Todd Smith at San Francisco's Bourbon and Branch two years prior in 2005 as a delightful riff on the Manhattan. The classic recipe had the sweet vermouth replaced with the Italian bittersweet liqueur Averna which donates rich and complex caramel, bitter orange, lemon, pomegranate, and Mediterranean herbs to the mix. The original recipe called for Bourbon although more modern ones utilize rye; in addition, various recipes include both Angostura and orange bitters, only one, or none at all. As I mention in the video, this drink is rather flexible for it works with a variety of amaro including Cynar, Amaro Montenegro, Amaro Nonino, and Ramazzotti. I love the variations (see the my Cynar\nF.L.A.N.\nrecipe), but I always stick with Averna when I call it a Black Manhattan proper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwPO1ZMJR3lRfmVMd3IKmQwb9ft2vcmHRvGjThG2vdjhLVwgs_gTa87N7IHhnrW9JJyBdOS0UCbJsDV2iduMKXrDTYviChsX-Pj4dZHzwxrvHeR-to9Irx-y15zLFFLjTKcSe5gqiA5Jd/s320/blackmanhattan.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwPO1ZMJR3lRfmVMd3IKmQwb9ft2vcmHRvGjThG2vdjhLVwgs_gTa87N7IHhnrW9JJyBdOS0UCbJsDV2iduMKXrDTYviChsX-Pj4dZHzwxrvHeR-to9Irx-y15zLFFLjTKcSe5gqiA5Jd/s800/blackmanhattan.jpg", "comment_count": 0 }, { "title": "host body", "url": "https://cocktailvirgin.blogspot.com/2020/10/host-body.html", "published": "2020-10-09T08:00:00.000-04:00", "updated": "2020-10-09T08:00:03.295-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "amaro", "campari", "rum", "sherry" ], "ingredients": [ "1 1/4 oz Smith & Cross Rum", "1 oz Lustau East India Solera Sherry", "1/2 oz Amaro Nardini", "1/2 oz Campari" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with both grapefruit and orange twists.", "body_text": "1 1/4 oz Smith & Cross Rum\n1 oz Lustau East India Solera Sherry\n1/2 oz Amaro Nardini\n1/2 oz Campari\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with both grapefruit and orange twists.\nTwo Fridays ago, I was in the mood for an Amaro Nardini recipe, so I searched the\nKindred Cocktails\ndatabase for an answer. There, I was lured in by the Host Body crafted by Rafa Garcia Febles in 2014; its Smith & Cross, Nardini, and Campari reminded me of the\nSix Inch Gold Blade\n, so I was definitely intrigued.\nThe Host Body met the nose with a grapefruit and orange oil over caramel and rum funk aroma. Next, the sherry's grape mingled with the rum and amaro's caramel notes on the sip, and the swallow stepped in with funky rum, smoky, bitter orange, and earthy flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYrIY6kOXDYjR4B2VxU12hkoyg5yMNSA-7V0egpZLVGgHSfkawUCSW98F2Nx-grh8OhnE5LX65BSXSICwEYqfnKlK2wSrVeWRpiUNgDoSn2Az49ePrU0537nDz9d09rea2dhnXNPGzLg_/s320/hostbody5728.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYrIY6kOXDYjR4B2VxU12hkoyg5yMNSA-7V0egpZLVGgHSfkawUCSW98F2Nx-grh8OhnE5LX65BSXSICwEYqfnKlK2wSrVeWRpiUNgDoSn2Az49ePrU0537nDz9d09rea2dhnXNPGzLg_/s800/hostbody5728.jpg", "comment_count": 0 }, { "title": "doyers street", "url": "https://cocktailvirgin.blogspot.com/2020/10/doyers-street.html", "published": "2020-10-10T08:00:00.000-04:00", "updated": "2020-10-10T08:00:05.591-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Leo Robitschek", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "amer picon", "bitters (Angostura)", "st. germain", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Bigallet China-China (Torani Amer)", "1/4 oz St. Germain (St. Elder)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a double old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Bigallet China-China (Torani Amer)\n1/4 oz St. Germain (St. Elder)\n2 dash Angostura Bitters\nStir with ice and strain into a double old fashioned glass with a large ice cube.\nTwo Saturdays ago, I returned to Leo Robitschek's\nThe NoMad Cocktail Book\nwhere I spotted his Doyers Street that read like a\nBrookyln Cocktail\nwith elderflower liqueur and Angostura Bitters in place of the classic's Maraschino. Doyers Street is a short, historic street in Manhattan's Chinatown that has been deemed the bloodiest street in America. In its 200 foot length that includes a near 90 degree bend, the \"Bloody Angle\" was the scene of gang fights among its gambling houses, theaters, opium dens, pool halls, and prostitutes. This came later than the Irish gangs of the \"Streets of New York\" era in the 19th century, for it occurred between Chinese gangs in the first few decades of the 20th century. The violence using hatchets and guns was so great that records showed that it earned the title of the most violent intersection in the country.\nThe Doyers Street teased the nose with an elderflower, bitter orange, and clove bouquet. Next, caramel and orchard fruit on the sip slipped away into rye, bitter orange, floral, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmD640xxAbHHYqznC406Fzv6QI4Vtc_gBxVqvznG5yFvX4HxqIRTW3cSHD3F9lQXIUZpYmzSujiJPoneOsCWepUyIrx_Rlo2gSQ7eZOqpQMZG7GhsYAc0bFUPGs38BI2EU1sQaab5EdajM/s320/doyersstreet5731.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmD640xxAbHHYqznC406Fzv6QI4Vtc_gBxVqvznG5yFvX4HxqIRTW3cSHD3F9lQXIUZpYmzSujiJPoneOsCWepUyIrx_Rlo2gSQ7eZOqpQMZG7GhsYAc0bFUPGs38BI2EU1sQaab5EdajM/s800/doyersstreet5731.jpg", "comment_count": 0 }, { "title": "roman punch", "url": "https://cocktailvirgin.blogspot.com/2020/10/roman-punch.html", "published": "2020-10-11T08:00:00.000-04:00", "updated": "2020-10-11T08:00:06.793-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "cognac", "curacao", "lemon juice", "raspberry syrup", "rum", "simple syrup" ], "ingredients": [ "2 oz Cognac (1 oz Courvoisier VS + 1 oz Pierre Ferrand Ambre)", "2 dash Jamaican Rum (1/4 oz Smith & Cross)", "2 tsp Lemon Juice (1/2 oz)", "1 tsp Curaçao (1/4 oz Pierre Ferrand)", "1 tsp Raspberry Syrup (1/4 oz)", "1 tsp Simple Syrup (1/4 oz)" ], "instructions": "Shake with ice, strain into a Highball glass, fill with cracked ice, and garnish with fruits in season (mint).", "body_text": "2 oz Cognac (1 oz Courvoisier VS + 1 oz Pierre Ferrand Ambre)\n2 dash Jamaican Rum (1/4 oz Smith & Cross)\n2 tsp Lemon Juice (1/2 oz)\n1 tsp Curaçao (1/4 oz Pierre Ferrand)\n1 tsp Raspberry Syrup (1/4 oz)\n1 tsp Simple Syrup (1/4 oz)\nShake with ice, strain into a Highball glass, fill with cracked ice, and garnish with fruits in season (mint).\nTwo Sundays ago, I was flipping through Trader Vic's 1947\nBartender's Guide\nthat seemed like a good use of the raspberry syrup that I had made somewhat recently. Trader Vic's version was Cognac driven with a Jamaican rum accent; however, the 1862 recipe in Jerry Thomas' book is two parts Jamaican rum to one part of Cognac (with pretty much everything else held the same save for dashes of port wine on top). Alas, I did not do the research at that time for I was a bit thirsty and looking to get on with the evening.\nTrader Vic's Roman Punch met the nose with mint over Cognac, orange, and rum funk aromas. Next, lemon, orange, and red berry notes on the sip gave way to Cognac, funky rum, and raspberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rwh51yr8Qfy56HbJK4t1p7fMnlLjBvQLGO6uIQwmsqbzm-al-lMZVz0AgkxWt59t4rD0nKcjvRUds253Kow8RL8NiV7YyMFK6Wqj75GxbbzhDaFl_4oy6B6_1pRo5kY2x7Bp2uA7AOUD/s320/romanpunch5733.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rwh51yr8Qfy56HbJK4t1p7fMnlLjBvQLGO6uIQwmsqbzm-al-lMZVz0AgkxWt59t4rD0nKcjvRUds253Kow8RL8NiV7YyMFK6Wqj75GxbbzhDaFl_4oy6B6_1pRo5kY2x7Bp2uA7AOUD/s800/romanpunch5733.jpg", "comment_count": 0 }, { "title": "vagalume bowl", "url": "https://cocktailvirgin.blogspot.com/2020/10/vagalume-bowl.html", "published": "2020-10-12T08:00:00.000-04:00", "updated": "2020-10-12T08:00:08.883-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack", "cachaça", "grapefruit juice", "lime juice", "maple syrup", "rum" ], "ingredients": [ "1 oz Aged Jamaican Rum (Coruba)", "1 oz Cachaça (Cuca Fresca)", "1 oz Apple Brandy (Morin Selection Calvados)", "2 oz Grapefruit Juice", "1 oz Lime Juice", "1/2 oz Maple Syrup", "1/2 oz Jagermeister" ], "instructions": "Whip shake with crushed ice, pour into a Tiki bowl, and fill with crushed ice. Garnish with a flaming lime shell (El Dorado 151 ignited).", "body_text": "1 oz Aged Jamaican Rum (Coruba)\n1 oz Cachaça (Cuca Fresca)\n1 oz Apple Brandy (Morin Selection Calvados)\n2 oz Grapefruit Juice\n1 oz Lime Juice\n1/2 oz Maple Syrup\n1/2 oz Jagermeister\nWhip shake with crushed ice, pour into a Tiki bowl, and fill with crushed ice. Garnish with a flaming lime shell (El Dorado 151 ignited).\nTwo Mondays ago, I began to think about Don the Beachcomber's 1970\nVolcano Bowl\nthat was delicious due to the maple syrup-grapefruit juice combination. I considered taking it in a\nCleirmeil\ndirection with Green Chartreuse, but I decided to introduce the cachaça-Jagermeister duo that worked elegantly in Sother Teague's\nRough Seas\n. For a third spirit after the rum and cachaça, I pondered Cognac before opting for aged apple brandy to tie in better with the maple syrup. Since my maple syrup was from Vermont, the Firefly Festival held there every year with their large burn at the end came to mind as a parallel to a volcano. Given the Brazilian origin of cachaça, I went with the Portuguese word for firefly in the name: the Vagalume Bowl.\nThe Vagalume Bowl greeted the senses with maple, apple, and grapefruit aromas once the fire was extinguished. Next, maple's mouthfeel joined caramel, grapefruit, and lime notes on the sip, and the swallow rolled on with grassy, funky, apple, maple, and ginger spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQCTZP7NU1LSWWns4sIE3IM88H7d1BEWkPbOhBVZ5BRmUusEuUHD_p1-ATNchyPs70mgutNRNcuFugqOlPToATXJ6XiW2QVN3N6Pzyh4cBLaOGidfkpmB88Ut_62OGD0lhOVetprYp2Fr/s320/vagalumebowl735.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQCTZP7NU1LSWWns4sIE3IM88H7d1BEWkPbOhBVZ5BRmUusEuUHD_p1-ATNchyPs70mgutNRNcuFugqOlPToATXJ6XiW2QVN3N6Pzyh4cBLaOGidfkpmB88Ut_62OGD0lhOVetprYp2Fr/s800/vagalumebowl735.jpg", "comment_count": 0 }, { "title": "rare stamps", "url": "https://cocktailvirgin.blogspot.com/2020/10/rare-stamps.html", "published": "2020-10-13T08:00:00.000-04:00", "updated": "2020-10-13T08:00:03.429-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Ace Hotel", "year": null }, "categories": [ "amaro", "lillet", "rum" ], "ingredients": [ "1 1/2 oz Cocchi Americano", "1 oz Ron del Barrilito Rum (Don Q Añejo)", "1/2 oz Cardamaro" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Cocchi Americano\n1 oz Ron del Barrilito Rum (Don Q Añejo)\n1/2 oz Cardamaro\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Tuesdays ago, I selected Sarah Baird's\nNew Orleans Cocktails\nas a potential source for the evening's libation. There, I spotted the Rare Stamps created at the Ace Hotel, and I had previous skipped over this Rum Negroni of sorts when I lacked Cardamaro on my shelves. Once built, the Rare Stamps mailed a lemon oil aroma over orchard fruit notes of apricot and pear on the nose. Next, orange and peach elements on the sip opened up into rum and bitter tangerine flavors on the swallow. Overall, the combination reminded me a bit of the\nSancti Spiritus\nalbeit with a less aggressive rum note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwJpe-vtXNkJKODsEPeZSx8XTegit9kZg9RGexdzEn_HJ5HL0hTVlZgSvMcbPceKFUklPo1RcFLmv8WUTHa-kgB5xCHK1VxGzee5ujEbW31iuacdEE2j_bqtDLlQDJ9oeaNKRACvE3N1s/s320/rarestamps5740.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwJpe-vtXNkJKODsEPeZSx8XTegit9kZg9RGexdzEn_HJ5HL0hTVlZgSvMcbPceKFUklPo1RcFLmv8WUTHa-kgB5xCHK1VxGzee5ujEbW31iuacdEE2j_bqtDLlQDJ9oeaNKRACvE3N1s/s800/rarestamps5740.jpg", "comment_count": 2 }, { "title": "cora middleton", "url": "https://cocktailvirgin.blogspot.com/2020/10/cora-middleton.html", "published": "2020-10-14T08:00:00.000-04:00", "updated": "2020-10-14T08:00:06.251-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "modern Waldorf Astoria bartenders", "source": "The Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "bitters (orange)", "egg white", "genever", "grenadine", "lemon juice", "rum" ], "ingredients": [ "1 1/2 oz Appleton Estate Extra Rum (Appleton Signature)", "1/2 oz Bols Genever", "3/4 oz Lemon Juice (1/2 oz)", "1/2 oz Grenadine", "1/2 Egg White (1 Egg White)" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with 5 drop orange bitters (Angostura Orange) and oil from an orange twist.", "body_text": "1 1/2 oz Appleton Estate Extra Rum (Appleton Signature)\n1/2 oz Bols Genever\n3/4 oz Lemon Juice (1/2 oz)\n1/2 oz Grenadine\n1/2 Egg White (1 Egg White)\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with 5 drop orange bitters (Angostura Orange) and oil from an orange twist.\nTwo Wednesdays ago, I returned to Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\nand spotted the Cora Middleton. The 1935\nOld Waldorf-Astoria Bar Book\ndescribed the recipe as a \"\nClover Club\nmade with Jamaican rum instead of gin\" (the non-dry vermouth version). While that recipe called for lemon juice, Charles H. Baker Jr.'s Cora Middleton in\nThe South American Gentleman's Companion\nwas similar save for listing lime instead. Here, the modern Waldorf Astoria bartenders split the rum version from their older bar book with some Genever to bring it back a step or two toward the Clover Club; moreover, they found that grenadine worked better than raspberry syrup for their palates here. As a side note, a parallel rum drink exists in the literature named the\nSeptember Morn\n.\nThis Cora Middleton proffered an orange aroma from the twist and bitters garnishes. Next, a creamy, malty, lemon, and berry sip danced into rum and Genever's botanicals on the swallow with a pomegranate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWtXM2250fZqDCsLYFk4Xco-bMQLNlZIZwTsdRQaH7_TAoaCMbF4Bv-kDdxZ0cVFyUB3P0dUJXYSMFs3LKt1r3kl4rRwWUPLZ8pZxayou-PuSDofpnb5vccNADo56F2qV54ivCnHvD_yLZ/s320/coramiddleton5743.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWtXM2250fZqDCsLYFk4Xco-bMQLNlZIZwTsdRQaH7_TAoaCMbF4Bv-kDdxZ0cVFyUB3P0dUJXYSMFs3LKt1r3kl4rRwWUPLZ8pZxayou-PuSDofpnb5vccNADo56F2qV54ivCnHvD_yLZ/s800/coramiddleton5743.jpg", "comment_count": 0 }, { "title": "north of sunset", "url": "https://cocktailvirgin.blogspot.com/2020/10/north-of-sunset.html", "published": "2020-10-15T08:00:00.000-04:00", "updated": "2020-10-15T08:00:04.964-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "gin", "maraschino", "raspberry syrup", "strega", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Strega", "1/4 oz Raspberry Syrup", "1 bsp Maraschino (1/8 oz Luxardo)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Strega\n1/4 oz Raspberry Syrup\n1 bsp Maraschino (1/8 oz Luxardo)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I was thinking about the flavor combination in Chris Hannah's\n'Round Midnight\nthat was published in the 2009\nRogue Cocktails\n. I lifted the Strega, raspberry, and Maraschino trio, altered their ratios, and utilized it as a sweetener in a Dry Martini. The raspberry syrup made me think of the dry vermouth version of the\nClover Club\n, and that set up the gin and dry vermouth base. For a name, I kept the Thelonius Monk theme of the Hannah's drink (I assume it was this since he is a big jazz fan) and named this one the North of Sunset especially given the splendid sunset I had witnessed an hour or two before (even though the song is about the boulevard in Los Angeles).\nThe North of Sunset played a lemon, red fruit, and juniper melody to the nose. Next, a semi-dry red berry and white wine sip transitioned to gin, star anise, nutty Maraschino, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZ95-ZeF3HLpaUhzXUEVdj1ZlXzRsCDYkl77E0UcNoCNRdwjYwJn_fl2k_E06tZLBKrbSkY6GAWHWniwXgnoeA8BZBLHa0gmPY-a95MQ9bX7kUOM0ziYnSYa7pdFkzOgS85Kg_wkZI5XE/s320/northofsunset5746.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZ95-ZeF3HLpaUhzXUEVdj1ZlXzRsCDYkl77E0UcNoCNRdwjYwJn_fl2k_E06tZLBKrbSkY6GAWHWniwXgnoeA8BZBLHa0gmPY-a95MQ9bX7kUOM0ziYnSYa7pdFkzOgS85Kg_wkZI5XE/s800/northofsunset5746.jpg", "comment_count": 0 }, { "title": "tiger", "url": "https://cocktailvirgin.blogspot.com/2020/10/tiger.html", "published": "2020-10-16T08:00:00.019-04:00", "updated": "2020-10-16T08:00:01.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Linden Pride", "source": "Spice Temple", "year": 2010 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "chartreuse (yellow)", "egg", "orgeat", "scotch" ], "ingredients": [ "2 oz Blended Scotch (Cutty Sark Prohibition)", "1/2 oz Yellow Chartreuse", "1/4 oz Orgeat", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice and strain into a rocks glass. Dash Angostura Bitters and Peychaud's Bitters across the top of the drink to mimic tiger stripes.", "body_text": "2 oz Blended Scotch (Cutty Sark Prohibition)\n1/2 oz Yellow Chartreuse\n1/4 oz Orgeat\n1 Whole Egg\nShake once without ice and once with ice and strain into a rocks glass. Dash Angostura Bitters and Peychaud's Bitters across the top of the drink to mimic tiger stripes.\nTwo Fridays ago, I ventured into the\nFood & Wine: Cocktails\nsection of my drink book library and selected the 2010 edition. The recipe that called to me was a Flip crafted by Linden Pride at Sydney's Spice Temple which coincided well with the season's dropping temperatures. Once prepared, the peat smoke from the Scotch underneath the egg froth met the nose along with clove, allspice, and anise aromas from the garnish. Next, a creamy sip led into a delightful combination of Scotch, herbal, and almond flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_TGit1iq8Ba0JY7xRwNhvm6aSiFbHCgSKVbRIJbeRBOj6w_PKqMzLnVrs8Ns2Pr0NFV2HRal_ekoE9pw7moxhUIr8WYX3MBv5BvHNrb40-2pVv8G01vgv35XO2h91OwnuIa7-LhTZF0p/s320/tiger5748.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_TGit1iq8Ba0JY7xRwNhvm6aSiFbHCgSKVbRIJbeRBOj6w_PKqMzLnVrs8Ns2Pr0NFV2HRal_ekoE9pw7moxhUIr8WYX3MBv5BvHNrb40-2pVv8G01vgv35XO2h91OwnuIa7-LhTZF0p/s800/tiger5748.jpg", "comment_count": 0 }, { "title": "cannibal cooler", "url": "https://cocktailvirgin.blogspot.com/2020/10/cannibal-cooler.html", "published": "2020-10-17T08:00:00.046-04:00", "updated": "2020-10-17T08:00:04.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "El Nova and Jason Alexander", "source": "Tiki Recipes group on Facebook", "year": null }, "categories": [ "bitters (Angostura)", "grenadine", "lime juice", "orange juice", "passion fruit syrup", "rum", "rum (white)", "simple syrup (cinnamon)", "soda" ], "ingredients": [ "3/4 oz Plantation Original Dark Rum", "3/4 oz Plantation 3 Star White Rum (Santa Teresa Claro)", "1/2 oz Plantation OFTD Rum", "1 1/2 oz Orange Juice", "3/4 oz Lime Juice", "3/4 oz Hasty Fassionola (1/2 oz Grenadine + 1/4 oz Passion Fruit Syrup)", "1/4 oz Cinnamon Syrup", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "3/4 oz Plantation Original Dark Rum\n3/4 oz Plantation 3 Star White Rum (Santa Teresa Claro)\n1/2 oz Plantation OFTD Rum\n1 1/2 oz Orange Juice\n3/4 oz Lime Juice\n3/4 oz Hasty Fassionola (1/2 oz Grenadine + 1/4 oz Passion Fruit Syrup)\n1/4 oz Cinnamon Syrup\n1 dash Angostura Bitters\nFlash blend (whip shake) all ingredients with crushed ice, add 1 1/2 oz soda water, pour into a tall glass (Tiki mug), and top with crushed ice. I garnished with mint. Note: their hasty Fassionola was 3:1, but I was both lazy and hasty for my single serving and made it a la minute 2:1.\nTwo Saturdays ago, I was excited to try a drink posted by El Nova on the Tiki Recipes group on Facebook called the Cannibal Cooler. This was a collaborative effort between El Nova and Jason Alexander that shared little similarity with the other\nCannibal Cooler\nthat I made around two years ago. Once assembled, this Cannibal Cooler attacked the senses with mint notes over caramel, cinnamon, and tropical fruit aromas. Next, a carbonated orange, lime, caramel, and berry sip was chased by rum, cinnamon, and hints of passion fruit on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4ln1kSxRfarU0lbP8nM55MDxU1p3FM5rHP2nHwFFVcuAhGuxKhYaOeqFbMfRMCazKTo1kUFQ3PUaOvwMOujbH_YWvqbrbEAWMP8iLkf9LbS-uaBCaatRvoYHQD9qqHfwyZjLAZG1onfP/s320/cannibalcooler5750.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4ln1kSxRfarU0lbP8nM55MDxU1p3FM5rHP2nHwFFVcuAhGuxKhYaOeqFbMfRMCazKTo1kUFQ3PUaOvwMOujbH_YWvqbrbEAWMP8iLkf9LbS-uaBCaatRvoYHQD9qqHfwyZjLAZG1onfP/s800/cannibalcooler5750.jpg", "comment_count": 0 }, { "title": "coxey", "url": "https://cocktailvirgin.blogspot.com/2020/10/coxey.html", "published": "2020-10-18T08:00:00.035-04:00", "updated": "2020-10-18T08:00:04.963-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Waldorf-Astoria Bar Book", "year": 1935 }, "categories": [ "amer picon", "gin", "vermouth (sweet)" ], "ingredients": [ "1/2 Plymouth Gin (1 1/2 oz Beefeater)", "1/2 Italian Vermouth (1 1/4 oz Cocchi Sweet)", "1 dash Amer Picon (1/4 oz Torani Amer)" ], "instructions": "Stir with ice and strain into a cocktail glass. I added an orange twist.", "body_text": "1/2 Plymouth Gin (1 1/2 oz Beefeater)\n1/2 Italian Vermouth (1 1/4 oz Cocchi Sweet)\n1 dash Amer Picon (1/4 oz Torani Amer)\nStir with ice and strain into a cocktail glass. I added an orange twist.\nTwo Sundays ago, I selected the 1935\nOld Waldorf-Astoria Bar Book\nand spotted the Coxey that seemed like a\nMartinez\nor\nHanky Panky\nwith Amer Picon as the modifying liqueur, or perhaps like a gin\nLiberal\n. Although I later realized that the closest relative stemmed from the same cocktail book, namely the\nFin de Siècle\nwhich included orange bitters and a bit less sweet vermouth (2:1 instead of 1:1, gin:vermouth).\nThe Coxey entered the room with a pine and dark orange aroma. Next, a sweet grape on the sip slid into juniper, caramel, vanilla, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRACcpmkx1VEVU0Ymps0VsMdnuNG12YQvcblqrgtquMpLxI5JF1paA9gaUZxUXiblB3qmXvodBbdtELOHR_zddEQeJ69oJ9_KSsDVS0J_jcn6RltY3g5VI8WBrj_2N9NoZn07Z0Ne2-FO/s320/coxey5752.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRACcpmkx1VEVU0Ymps0VsMdnuNG12YQvcblqrgtquMpLxI5JF1paA9gaUZxUXiblB3qmXvodBbdtELOHR_zddEQeJ69oJ9_KSsDVS0J_jcn6RltY3g5VI8WBrj_2N9NoZn07Z0Ne2-FO/s800/coxey5752.jpg", "comment_count": 0 }, { "title": "devil inside", "url": "https://cocktailvirgin.blogspot.com/2020/10/devil-inside.html", "published": "2020-10-19T08:00:00.034-04:00", "updated": "2020-10-19T08:00:05.302-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2011 }, "categories": [ "absinthe", "bitters (Peychaud's)", "scotch", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "1/2 oz Bruichladdich Port Charlotte Scotch (Caol Ila 12 Year)", "2 dash Vieux Pontarlier Absinthe (1 scant bsp Kübler)", "1 tsp Demerara Syrup (1/4+ oz)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass pre-rinsed with Laphroaig 10 Year Scotch, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n1/2 oz Bruichladdich Port Charlotte Scotch (Caol Ila 12 Year)\n2 dash Vieux Pontarlier Absinthe (1 scant bsp Kübler)\n1 tsp Demerara Syrup (1/4+ oz)\n2 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass pre-rinsed with Laphroaig 10 Year Scotch, and garnish with lemon oil from a twist.\nTwo Mondays ago, I began flipping through the pages of the\nDeath & Co. Cocktail Book\n, and there in the Sazerac variations section was Thomas Waugh's Devil Inside that he created in 2011. The Devil Inside split the base of rye whiskey with some smoky Scotch; moreover, instead of an absinthe rinse, the absinthe was included in the mix and the rinse was swapped for Laphraoig to intensify the aromatic peat accents. Once prepared, the Devil Inside met the nose with a lemon, medicinal peat, and hint of anise bouquet. Next, the whiskeys' malt filled the sip, and the swallow proffered rye's spice, the Scotch's smoke, and an herbal-anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtth0dyZ4v4ktTJKUJcmajrTaktOOwOXR5cQjK9_j-ofz9Q5zh4efNUbluP5_gBvpVUt-l8iProxfah_G1wsWVV57zmIr76m6jXoTMr7RbKOanDiNleJZNqAybkROOYNYgs6o5knIycwNG/s320/devilinside5753.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtth0dyZ4v4ktTJKUJcmajrTaktOOwOXR5cQjK9_j-ofz9Q5zh4efNUbluP5_gBvpVUt-l8iProxfah_G1wsWVV57zmIr76m6jXoTMr7RbKOanDiNleJZNqAybkROOYNYgs6o5knIycwNG/s800/devilinside5753.jpg", "comment_count": 0 }, { "title": "western paradise", "url": "https://cocktailvirgin.blogspot.com/2020/10/western-paradise.html", "published": "2020-10-20T08:00:00.030-04:00", "updated": "2020-10-20T08:00:00.216-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ted Kilgore", "source": "Taste", "year": 2011 }, "categories": [ "applejack", "bitters (Peychaud's)", "drambuie", "vermouth (bianco)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz W.L. Weller Bourbon (Old Grand-Dad Bonded)", "1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Drambuie", "1/2 oz Dolin Blanc Vermouth", "1 dash Bitter Truth Creole Bitters (Peychaud's)" ], "instructions": "Stir with ice and strain into a rocks glass with ice.", "body_text": "1 1/2 oz W.L. Weller Bourbon (Old Grand-Dad Bonded)\n1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Drambuie\n1/2 oz Dolin Blanc Vermouth\n1 dash Bitter Truth Creole Bitters (Peychaud's)\nStir with ice and strain into a rocks glass with ice.\nTwo Tuesdays ago, I was browsing drinks on the\nKindred Cocktails\ndatabase when I spotted a drink that Ted Kilgore had uploaded. Since I have enjoyed drinks of his such as the\nJack of No Trade\nand the\nDevil's Soul\n, I was curious to see what recipes that he had entered. The one that drew me in was a Manhattan-like number called the Western Promise that he crafted at Taste in St. Louis circa 2011 which split the whiskey with apple brandy and the blanc vermouth with Drambuie. Once assembled, the Western Promise donated a rye and anise aroma to the nose. Next, malt, apple, and honey notes on the sip led into Bourbon, herbal, and floral flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iyZVDUnvd-9EYcME2tCODuu99OrdyBAEjcFkA8TvdON8tFUH621BZqo230zqe7lofao5BRL-20rcjqrqDKuF8uEWimf1R7uJiBrSh40w5KtQAvhEuHmIbr7td-Lov1EubRAboBx4ObLK/s320/westernparadise5755.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iyZVDUnvd-9EYcME2tCODuu99OrdyBAEjcFkA8TvdON8tFUH621BZqo230zqe7lofao5BRL-20rcjqrqDKuF8uEWimf1R7uJiBrSh40w5KtQAvhEuHmIbr7td-Lov1EubRAboBx4ObLK/s800/westernparadise5755.jpg", "comment_count": 0 }, { "title": "the brunswick", "url": "https://cocktailvirgin.blogspot.com/2020/10/the-brunswick.html", "published": "2020-10-21T08:00:00.051-04:00", "updated": "2020-10-21T08:00:04.309-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jonathan Armstrong", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "averna", "bitters (Angostura)", "campari", "maraschino", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Grand-Dad 114° Bourbon", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz Campari", "1/2 oz Averna", "1 tsp Luxardo Maraschino Liqueur", "1 dash Sarsparilla Tincture (1 bsp Root Liqueur)", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Old Grand-Dad 114° Bourbon\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz Campari\n1/2 oz Averna\n1 tsp Luxardo Maraschino Liqueur\n1 dash Sarsparilla Tincture (1 bsp Root Liqueur)\n3 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I selected\nThe NoMad Cocktail Book\nfor the evening's libation. There, I was intrigued by Jonathan Armstrong's Brunswick that paired whiskey, vermouth, Campari, and Averna together akin to the\nSmoking Section\n. I had previously passed over this recipe for it calls for a sarsparilla tincture which I have yet to make; however, I remembered that I have a bottle of the now defunct Root Liqueur which would donate overlapping flavors. Once built, the Brunswick met the nose with a lemon, orange, and Bourbon aroma along with darker herbal notes. Next, a grape and caramel sip led into Bourbon, orange, and earthy swallow with a cherry and root beer finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NndWm-S9GbEO6uVRMeYSzIrcnMNSj4QIzFukl3JaR3xik3bfCNmBGt2hfQPLcaBgJsWxxoO0nv_jDzDBFae8sp6_lpG4e_GXG1xdJQ0FgkRXQcbEDPOhBjJLjjBSmVULON5fKR4sBWQT/s320/brunswick5757.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NndWm-S9GbEO6uVRMeYSzIrcnMNSj4QIzFukl3JaR3xik3bfCNmBGt2hfQPLcaBgJsWxxoO0nv_jDzDBFae8sp6_lpG4e_GXG1xdJQ0FgkRXQcbEDPOhBjJLjjBSmVULON5fKR4sBWQT/s800/brunswick5757.jpg", "comment_count": 0 }, { "title": "barcelona fizz", "url": "https://cocktailvirgin.blogspot.com/2020/10/barcelona-fizz.html", "published": "2020-10-22T08:00:00.033-04:00", "updated": "2020-10-22T08:00:00.274-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "gin", "lime juice", "sherry", "simple syrup", "soda" ], "ingredients": [ "1 1/2 oz jigger Gin (1 1/2 oz Maine Craft Distilling's Alchemy)", "1 jigger Sherry (1 oz Lustau East India Solera)", "1 spoon Lime Juice (1/2 oz)", "1 spoon Simple Syrup (1/2 oz)" ], "instructions": "Shake with ice, strain into a goblet, and fill with soda water (shake with ice and strain into a Fizz glass with 2 oz soda). I added a lime twist garnish.", "body_text": "1 1/2 oz jigger Gin (1 1/2 oz Maine Craft Distilling's Alchemy)\n1 jigger Sherry (1 oz Lustau East India Solera)\n1 spoon Lime Juice (1/2 oz)\n1 spoon Simple Syrup (1/2 oz)\nShake with ice, strain into a goblet, and fill with soda water (shake with ice and strain into a Fizz glass with 2 oz soda). I added a lime twist garnish.\nTwo Thursdays ago, I perused the Fizz section in William Boothby's 1934\nWorld Drinks & How to Mix Them\nand spotted the gin and sherry recipe called the Barcelona Fizz. Once prepared, the Fizz proffered a lime, pine, and red grape bouquet to the nose. Next, a carbonated lime and grape sip gave way to gin, raisin, and a hint of nuttiness on the swallow. While I was quite pleased with how the cream sherry performed in this recipe, in retrospect, a Fino or Manzanilla would probably be rather delightful here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr93FvYqeJBpOzasb50V73n6DAsMzGIYgHMgmm3k2CAwLHB4RPYi0cyC1airo7GDGZiCb_w98L93wg_TavZs5BhCqWAL4feU8cg7FsOTGixgt45lft6uFgo6idrxgx5IqlWcFgehX3ZXar/s320/barcelonafizz5760.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr93FvYqeJBpOzasb50V73n6DAsMzGIYgHMgmm3k2CAwLHB4RPYi0cyC1airo7GDGZiCb_w98L93wg_TavZs5BhCqWAL4feU8cg7FsOTGixgt45lft6uFgo6idrxgx5IqlWcFgehX3ZXar/s800/barcelonafizz5760.jpg", "comment_count": 0 }, { "title": "metal urbain", "url": "https://cocktailvirgin.blogspot.com/2020/10/metal-urbain.html", "published": "2020-10-23T08:00:00.054-04:00", "updated": "2020-10-23T08:00:04.716-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "chartreuse (green)", "cognac", "punt e mes" ], "ingredients": [ "1 3/4 oz Cognac (Pierre Ferrand Ambre)", "1/2 oz Punt e Mes", "1/2 oz Amaro Nardini", "1/4 oz Green Chartreuse", "2 dash Chocolate or Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 3/4 oz Cognac (Pierre Ferrand Ambre)\n1/2 oz Punt e Mes\n1/2 oz Amaro Nardini\n1/4 oz Green Chartreuse\n2 dash Chocolate or Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I was feeling creative, and I was inspired by the Punt e Mes-Amaro Nardini combination in the\nCarroll Gardens\nthat also appears in a number of cocktails including the\nSix Inch Gold Blade\n,\nMutiny Suppressor\n, and\nGianopulos\n. The richness and depth of my Pierre Ferrand Cognac seemed like a great parallel to the way Amaro Nardini comes across in a drink, and from there, I opted for Green Chartreuse as an accent for it teamed up wonderfully with Nardini in the\nGreen Hornet\nand\nKey Party\n, and for chocolate bitters to augment that note in both the Nardini and the Cognac (plus, Green Chartreuse and chocolate are a match made in heaven). Given the two French ingredients, I dubbed this one after one of the first French punk bands, Métal Urbain, whose album was a cult hit at the radio station I worked at in graduate school.\nThe Métal Urbain approached the nose with an orange, mint-like herbal, and Cognac bouquet. Next, caramel and grape flavors mingled on the sip, and the swallow showcased the Cognac and the interplay of the gentle and more rounded bitter notes of the Nardini and Punt e Mes with the more herbal Green Chartreuse and the chocolate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6YJrpWgggy6lp2wMhHMR0TUyICzRu8VPhpwa1H7iCGmX3DesQgttGeeEq5eBdaiiepzTEn8YN40l4afTajmf3V93dWQCxa2n1UL6hyON3uYNx8Xlbb8fqG6g4445sGWpG2pvJHdP0F7P/s320/metalurbaine5762.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6YJrpWgggy6lp2wMhHMR0TUyICzRu8VPhpwa1H7iCGmX3DesQgttGeeEq5eBdaiiepzTEn8YN40l4afTajmf3V93dWQCxa2n1UL6hyON3uYNx8Xlbb8fqG6g4445sGWpG2pvJHdP0F7P/s800/metalurbaine5762.jpg", "comment_count": 0 }, { "title": "cryptic memo", "url": "https://cocktailvirgin.blogspot.com/2020/10/cryptic-memo.html", "published": "2020-10-24T08:00:00.031-04:00", "updated": "2020-10-24T08:00:10.360-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kelley Swenson", "source": "June", "year": null }, "categories": [ "amaro", "campari", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Amaro Ramazzotti", "3/4 oz Campari" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Amaro Ramazzotti\n3/4 oz Campari\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I began browsing the\nKindred Cocktails\ndatabase for a drink that featured Amaro Ramazzotti when I spotted Kelley Swenson's Cryptic Memo that he created at Portland's June (and was published in\nStarChefs\n). I became acquainted with Kelley's recipes from the\nLeft Coast Libations\nbook which included the\nCeleriac\nand\nToto\n/Broken Flower, so I was intrigued. Here, the Cryptic Memo was a\nBlack\nBoulevardier or 1794 with Ramazzotti subbing in for the sweet vermouth. Once prepared, the Cryptic Memo relayed a bitter orange and rye aroma. Next, caramel with a citrussy note on the sip morphed into rye, root beer, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5uxxIrWMRrdV1yEmZ3QcmqG-NPQTAEdFGjxf_-KVUBC5d66e_GxSzrhyw4E04bW21jekNPv8nt-O_ibj6ghdT-nZbEztR8cGVgJ4Vli4fhhD6DjqQduycF_sGfpYfvlXJqKYuNGnMPOt/s320/crypticmemo5764.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5uxxIrWMRrdV1yEmZ3QcmqG-NPQTAEdFGjxf_-KVUBC5d66e_GxSzrhyw4E04bW21jekNPv8nt-O_ibj6ghdT-nZbEztR8cGVgJ4Vli4fhhD6DjqQduycF_sGfpYfvlXJqKYuNGnMPOt/s800/crypticmemo5764.jpg", "comment_count": 1 }, { "title": "harvest sour", "url": "https://cocktailvirgin.blogspot.com/2020/10/harvest-sour.html", "published": "2020-10-25T08:00:00.030-04:00", "updated": "2020-10-25T08:00:00.581-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "Punch", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "bitters (Peychaud's)", "egg white", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Applejack (Laird's Bonded)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail glass, and garnish with drops of Angostura and Peychaud's Bitters and freshly grated cinnamon.", "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Applejack (Laird's Bonded)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail glass, and garnish with drops of Angostura and Peychaud's Bitters and freshly grated cinnamon.\nTwo Sundays ago, I came upon the recipe section in the middle of Eric Alperin's new book\nUnvarnished\n. There, I latched on to the Harvest Sour from the section on egg white drinks; while there was no attribution in the book,\nPunch\nlinked it to Sam Ross although with an apple slice (instead of the two bitters) and cinnamon as the garnish.\nThe Harvest Sour met the nose with an apple, cinnamon, allspice, and anise bouquet. Next, a creamy lemon sip transitioned into rye and apple flavors on the swallow along with spice notes entering from the garnish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gZ9c5y44J1MTBfBK8f1MUourOyGWM7G_SfpjCzX1vM78VyOAw4COoPQ3vP-_qHqE2zOcwsxreThf18OXSBvgRmvGEOozFDQNoiu0r9XR0PbHSsmOr8DrisLo69EmUArjyrEXViKDW7rf/s320/harvestsour5766.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gZ9c5y44J1MTBfBK8f1MUourOyGWM7G_SfpjCzX1vM78VyOAw4COoPQ3vP-_qHqE2zOcwsxreThf18OXSBvgRmvGEOozFDQNoiu0r9XR0PbHSsmOr8DrisLo69EmUArjyrEXViKDW7rf/s800/harvestsour5766.jpg", "comment_count": 0 }, { "title": "flamenco", "url": "https://cocktailvirgin.blogspot.com/2020/10/flamenco.html", "published": "2020-10-26T08:00:00.046-04:00", "updated": "2020-10-26T08:00:01.979-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Death & Co. Cocktail Book", "year": null }, "categories": [ "bitters (Angostura)", "genever", "lemon juice", "orange juice", "orgeat", "sherry" ], "ingredients": [ "1 1/2 oz Lustau Amontillado Sherry", "1 oz Bols Genever", "3/4 oz Orgeat", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Lustau Amontillado Sherry\n1 oz Bols Genever\n3/4 oz Orgeat\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I decided to make a curious drink called the Flamenco in classics section of the\nDeath & Co. Cocktail Book\n. I said curious for I have neither read this recipe elsewhere and web searches only pulled up references to their book. The combination itself was familiar save for the base of Amontillado and Genever as the rest followed the structure of the\nOo-La-La\nand\nEastern Sour\n. Moreover, orgeat has worked great with Genever in the\nGenever Daisy\nand Amontillado in the\nFour Moors\n, so I was game to give this one a go. In the glass, the Flamenco proffered a nutty, grape, and malt aroma. Next, a creamy orange, lemon, and grape sip danced into a Genever and nutty sherry and orgeat swallow with a tart, herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo1Nxql6r1v8YeH4NyQdVqSv-XxewgJIUXf_6ZDMELD1KbhM8uDSuwBVj0gXvDkbOfqIaezwlHBZGU9-lrDi2dS90NL8bDjHECDQ-7BFZhq2EckZC28bZfFuz6HNVGtWqSaBc0QBFeIQk/s320/flamenco5768.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo1Nxql6r1v8YeH4NyQdVqSv-XxewgJIUXf_6ZDMELD1KbhM8uDSuwBVj0gXvDkbOfqIaezwlHBZGU9-lrDi2dS90NL8bDjHECDQ-7BFZhq2EckZC28bZfFuz6HNVGtWqSaBc0QBFeIQk/s800/flamenco5768.jpg", "comment_count": 0 }, { "title": "spring blossom", "url": "https://cocktailvirgin.blogspot.com/2020/10/spring-blossom.html", "published": "2020-10-27T08:00:00.021-04:00", "updated": "2020-10-27T08:00:05.954-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Gordon Bellaver", "source": "The Varnish", "year": null }, "categories": [ "bitters (mole)", "mezcal", "suze", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Suze Gentian Liqueur", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Suze Gentian Liqueur\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.\nAs I made my way through the recipe section of Eric Alperin's\nUnvarnished\nbook, I made notes of some interesting recipes. The one that spoke to me two Tuesdays ago was the Spring Blossom as a mezcal\nWhite Negroni\nriff with mole bitters crafted at the Varnish by bartender Gordon Bellaver. Once built, the Spring Blossom shared a grapefruit oil, smoke, and gentian aroma. Next, a white grape sip gave way to smoky and vegetal agave and gentian flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAviXJBpWLvMi4je_c67ynkctSwWLD9ZgEAWYBrp3L77qSKvlCZk1FxgYd1grTpiXnKt7dWxggi7ZBlX_AZa_h8Zwz_xYssSmNxYBBg2T8bT4bVfkuIiD5F52DrsvS75hUWtAdk5JtOF1/s320/springblossom5769.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAviXJBpWLvMi4je_c67ynkctSwWLD9ZgEAWYBrp3L77qSKvlCZk1FxgYd1grTpiXnKt7dWxggi7ZBlX_AZa_h8Zwz_xYssSmNxYBBg2T8bT4bVfkuIiD5F52DrsvS75hUWtAdk5JtOF1/s800/springblossom5769.jpg", "comment_count": 0 }, { "title": "8 amaro sazerac", "url": "https://cocktailvirgin.blogspot.com/2020/10/8-amaro-sazerac.html", "published": "2020-10-28T08:00:00.035-04:00", "updated": "2021-04-15T14:23:27.587-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Mayur Subbarao", "source": "Amor y Amargo", "year": 2011 }, "categories": [ "amaro", "aperol", "bitters (orange)", "bitters (Peychaud's)", "campari", "chartreuse (green)" ], "ingredients": [ "1/4 oz Averna", "1/4 oz Amaro Ramazzotti", "1/4 oz Aperol", "1/4 oz Amaro Meletti", "1/4 oz Campari", "1/4 oz Amaro Ciociaro (Torani Amer)", "1/4 oz Amaro Sibilla (Fernet Branca)", "1/4 oz Amaro Lazzaroni (Cynar)", "4 dash Peychaud's Bitters", "1 dash Orange Citrate Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass pre-rinsed with Green Chartreuse, and garnish with a lemon twist.", "body_text": "1/4 oz Averna\n1/4 oz Amaro Ramazzotti\n1/4 oz Aperol\n1/4 oz Amaro Meletti\n1/4 oz Campari\n1/4 oz Amaro Ciociaro (Torani Amer)\n1/4 oz Amaro Sibilla (Fernet Branca)\n1/4 oz Amaro Lazzaroni (Cynar)\n4 dash Peychaud's Bitters\n1 dash Orange Citrate Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass pre-rinsed with Green Chartreuse, and garnish with a lemon twist.\nTwo Wednesdays ago, I decided to make the 8 Amaro Sazerac recipe that I had spotted on the\nKindred Cocktails\ndatabase. Mayur Subbarao created this recipe for the opening menu at Manhattan's Amor y Amargo in 2011, and it has remained on the list there ever since. To confirm the ingredients on the database, I found a secondary recipe on the\nAlcohol Professor\nsite that had only three exact matches in the eight amari, so perhaps the 8 Amaro Sazerac was a drifting target as different liqueurs came in and out of fashioned at the bar. I had previously made my own 2 Amaro Sazerac as I took a Ferrari shot (equal parts Fernet and Campari) in the direction of a Sazerac to craft the\nDiamonds & Spades\n, but I found the 8 amari content of Sother's to have rounded out the rough elements of individual liqueurs much better.\nMy 8 Amaro Sazerac utilized mostly the database's spirit calls with some substitutions taken from the later post. In the glass, this Sazerac proffered lemon, caramel, minty-menthol, and anise aromas to the nose. Next, caramel and citrus elements on the sip led into a complex swallow of gentian, citrus, vegetal, menthol, and anise flavors to name but a few.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ueG0vifjhyKmMhIZXprFuQEC7Qhzu0yvrBzTsRad2V1nRNSKFmf0k3PzfKwMHs1eTLiPk_6ioBxJhXdLMpySOLq1r12UXSM0iurxxdmBKwbUqHvU_UtoPxLJCOPZtiQ08Yhc592dEkgs/s320/amarosazerac5772.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ueG0vifjhyKmMhIZXprFuQEC7Qhzu0yvrBzTsRad2V1nRNSKFmf0k3PzfKwMHs1eTLiPk_6ioBxJhXdLMpySOLq1r12UXSM0iurxxdmBKwbUqHvU_UtoPxLJCOPZtiQ08Yhc592dEkgs/s800/amarosazerac5772.jpg", "comment_count": 0 }, { "title": "red grasshopper", "url": "https://cocktailvirgin.blogspot.com/2020/10/red-grasshopper.html", "published": "2020-10-29T08:00:00.034-04:00", "updated": "2020-10-29T08:00:01.876-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Michael Madrusan", "source": "The Everleigh", "year": null }, "categories": [ "honey", "lime juice", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Lunazul)", "3/4 oz Lime Juice", "3/4 oz Honey Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder. garnish of cayenne powder. Moreover, the idea of a tequila Bee's Knees reminded me of the 1940", "body_text": "2 oz Blanco Tequila (Lunazul)\n3/4 oz Lime Juice\n3/4 oz Honey Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder.\nTwo Thursdays ago, I was perusing the recipe section in Eric Alperin's\nUnvarnished\nbook when I spotted an interesting riff on the\nHoneysuckle\n(a white rum Bee's Knees). That drink was the tequila-based Red Grasshopper crafted by Michael Madrusan of The Everleigh that worked the red angle by including a\npiquant\ngarnish of cayenne powder. Moreover, the idea of a tequila Bee's Knees reminded me of the 1940\nJuschu Cocktail\nthat I morphed into the\nWheel in the Sky\nCollins in 2015.\nThe Red Grasshopper jumped to the nose with an agave, red pepper, honey, and floral bouquet. Next, lime and a viscosity from the honey on the sip climbed to tequila, floral, and spicy heat elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdP31u-2fIf9y8X1tUhz4PlXClKD8lnBOfrBGweUq4SCCMDsb9mB2pbhUUARs6igd2Vn_6GhdN3NibNhpbVo8KU71X8H5uDD8TwSQf-dDYUeH_wVGN_mrHD-tYPc_uMwC3Nz3OxzjiZUzR/s320/redgrasshopper5774.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdP31u-2fIf9y8X1tUhz4PlXClKD8lnBOfrBGweUq4SCCMDsb9mB2pbhUUARs6igd2Vn_6GhdN3NibNhpbVo8KU71X8H5uDD8TwSQf-dDYUeH_wVGN_mrHD-tYPc_uMwC3Nz3OxzjiZUzR/s800/redgrasshopper5774.jpg", "comment_count": 0 }, { "title": "rainmaker", "url": "https://cocktailvirgin.blogspot.com/2020/10/rainmaker.html", "published": "2020-10-30T08:00:00.018-04:00", "updated": "2020-10-30T08:00:05.322-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alec Bales", "source": "Ticonderoga Club", "year": null }, "categories": [ "benedictine", "lemon juice", "pineapple syrup", "rum (white)" ], "ingredients": [ "1 1/2 oz White Rum (Privateer Tres Aromatique)", "3/4 oz Lemon Juice", "1/2 oz Pineapple Syrup", "1/4 oz Benedictine" ], "instructions": "Shake with ice and strain into a cocktail coupe pre-rimmed with lime salt (microplaned lime zest with salt).", "body_text": "1 1/2 oz White Rum (Privateer Tres Aromatique)\n3/4 oz Lemon Juice\n1/2 oz Pineapple Syrup\n1/4 oz Benedictine\nShake with ice and strain into a cocktail coupe pre-rimmed with lime salt (microplaned lime zest with salt).\nTwo Fridays ago, I was lured in by a recipe on\nPunch Drinks\ncalled the Rainmaker. This Rum Sour was crafted by Alec Bales at Atlanta's Ticonderoga Club and featured pineapple syrup and Benedictine as the sweeteners; while the citrus balancing that was lemon, there was a lime aromatic as part of the garnish tying it slightly to a classic Daiquiri. Once prepared, the Rainmaker donated a rum, lime, and pineapple bouquet to the nose. Next, lemon and pineapple notes on the sip trickled into rum, pineapple, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPSXTuaKFnk-teOMRf3-kNIR3bWaLLD7iGqTtBXESJClTwBSmhawvJbH8pN3HTyKI3kDqfqklL17LwmjkTl2gsjIp4NHCY6-gMq7rRMIj-BgK_wb-4FLTDfr5UqJfIMO0op7VsbaTxxac/s320/rainmaker5776.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPSXTuaKFnk-teOMRf3-kNIR3bWaLLD7iGqTtBXESJClTwBSmhawvJbH8pN3HTyKI3kDqfqklL17LwmjkTl2gsjIp4NHCY6-gMq7rRMIj-BgK_wb-4FLTDfr5UqJfIMO0op7VsbaTxxac/s800/rainmaker5776.jpg", "comment_count": 0 }, { "title": "pink panther", "url": "https://cocktailvirgin.blogspot.com/2020/10/pink-panther.html", "published": "2020-10-31T08:00:00.022-04:00", "updated": "2020-10-31T08:00:03.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "muddle", "attribution": { "creator": "Yael Vengroff", "source": "The Classic & Craft Cocktail Recipe Book", "year": null }, "categories": [ "egg white", "lemon juice", "orgeat", "pisco" ], "ingredients": [ "2 oz Pisco (Macchu Pisco)", "3/4 oz Lemon Juice", "3/4 oz Orgeat", "3 Raspberries", "4 drop Rosewater", "1 Egg White" ], "instructions": "Muddle the raspberries in the orgeat. Add the rest of the ingredients, shake once without ice and once with ice, and double strain into a cocktail glass.", "body_text": "2 oz Pisco (Macchu Pisco)\n3/4 oz Lemon Juice\n3/4 oz Orgeat\n3 Raspberries\n4 drop Rosewater\n1 Egg White\nMuddle the raspberries in the orgeat. Add the rest of the ingredients, shake once without ice and once with ice, and double strain into a cocktail glass.\nTwo Saturdays ago, I spotted the Pink Panther in Clair McLafferty's\nThe Classic & Craft Cocktail Recipe Book\nand realized that I now had some frozen raspberries left over from making syrup. This drink was created by Yael Vengroff when she was in New York City, and it reminded me of a pisco\nClover Club\n. The combination of orgeat and raspberry was one that I have had before in the obscure classic\nJacksonville\nand the modern\nRubus Swizzle\n, so I was game to give this one a go.\nThe Pink Panther sleuthed the nose with raspberry, rose, and other floral aromas. Next, a creamy lemon and red berry sip uncovered a pisco, earthy-nutty, and raspberry swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7fSLe-4MZYsA0AsdgwsmXfTvYO2phoXON-PQ5gEjdMxUBlozk_SLUSkFuwR91H_iloG4dLAfxUp9LpMfs1lKbBI7cvSco2LZTHe_LamP8ItWGKyIE6ZQRFqAw69Jkf3IxDJwn_ZtWTvS/s320/pinkpanther5777.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7fSLe-4MZYsA0AsdgwsmXfTvYO2phoXON-PQ5gEjdMxUBlozk_SLUSkFuwR91H_iloG4dLAfxUp9LpMfs1lKbBI7cvSco2LZTHe_LamP8ItWGKyIE6ZQRFqAw69Jkf3IxDJwn_ZtWTvS/s800/pinkpanther5777.jpg", "comment_count": 0 }, { "title": "phoenix down", "url": "https://cocktailvirgin.blogspot.com/2020/11/phoenix-down.html", "published": "2020-11-01T08:00:00.028-05:00", "updated": "2025-08-08T12:00:28.716-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Daniel Eun", "source": "Unvarnished", "year": null }, "categories": [ "absinthe", "applejack", "honey", "lemon juice", "simple syrup (ginger)" ], "ingredients": [ "2 oz Applejack (Laird's Bonded)", "3/8 oz Honey Syrup (3/4 oz)", "3/8 oz Ginger Syrup (3 thin slice Ginger)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice (muddle ginger slices in the honey syrup, add the rest, and shake with ice), and strain into a rocks glass with fresh ice. Garnish with a spritz of absinthe (St. George) and candied ginger on a pick (omit).", "body_text": "2 oz Applejack (Laird's Bonded)\n3/8 oz Honey Syrup (3/4 oz)\n3/8 oz Ginger Syrup (3 thin slice Ginger)\n3/4 oz Lemon Juice\nShake with ice (muddle ginger slices in the honey syrup, add the rest, and shake with ice), and strain into a rocks glass with fresh ice. Garnish with a spritz of absinthe (St. George) and candied ginger on a pick (omit).\nTwo Sundays ago, I reached for Eric Alperin's\nUnvarnished\nbook and headed to the recipe section in the middle. There, I was tempted by a house recipe, namely Daniel Eun's apple brandy riff on Sam Ross'\nPencillin\nusing absinthe as the floater instead of a smoky spirit. Eun's Phoenix Down began with an anise and licorice nose. Next, lemon and honey on the sip slid into apple and ginger on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rQvP-A7dtQ2qi6_ZqGxJ9KffmN_OhSO6YEx9fADnFTkFKq3p1nVlEU_A87106Lo9JYK-N8TLiiHMeB5JEZSMHhUlAy07BH3gpEP8_-0F-UkkiVVooFX8zX_8QLaP2oTDMmR9l_9hsVsQ/s320/phoenixdown5779.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rQvP-A7dtQ2qi6_ZqGxJ9KffmN_OhSO6YEx9fADnFTkFKq3p1nVlEU_A87106Lo9JYK-N8TLiiHMeB5JEZSMHhUlAy07BH3gpEP8_-0F-UkkiVVooFX8zX_8QLaP2oTDMmR9l_9hsVsQ/s800/phoenixdown5779.jpg", "comment_count": 0 }, { "title": "the hearing trumpet", "url": "https://cocktailvirgin.blogspot.com/2020/11/the-hearing-trumpet.html", "published": "2020-11-02T08:00:00.031-05:00", "updated": "2020-11-02T08:00:01.706-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "campari", "scotch", "swedish punsch" ], "ingredients": [ "1 1/4 oz Scotch (Cuttysark Prohibition)", "3/4 oz Cardamaro", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Campari", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/4 oz Scotch (Cuttysark Prohibition)\n3/4 oz Cardamaro\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Campari\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Mondays ago, I was feeling inspired to create a drink instead of rooting through my books to find a recipe. I had spotted the\nBarefoot in the Dark\nearlier in the week, and I took the Scotch, Swedish punsch, and Campari aspect from it and merged it with another whiskey and Swedish punsch drink, the\nMortimer Stump\n. The Mortimer Stump contained Cardamaro which has proven to be a great partner for Scotch such as in the\nGreat King Street\nand the\nRomancing the Stone\n.\nFor a name, I dubbed this one after the surreal story by Leonora Carrington called\nThe Hearing Trumpet\nabout growing old and retaining one's dignity. Once prepared, the Hearing Trumpet greeted the senses with an orange oil and peat aroma. Next, grape and malt mingled on the sip, and the swallow uncovered smoky Scotch, orange, caramel, and tea flavors with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStPvyjKRQjQmYaxfVmCoVULRT0h0P1a8rOTL-1mAZ3hDIw6tG1mJ_J3a03ogpqtEQ6mp3a7SoRS8qygvhsp1VSqbY6wg-hVBpaZixDgmRNwPfyqc_Px5Tqrb88PStwjf00PrFTTTHHuqj/s320/hearingtrumpet5781.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStPvyjKRQjQmYaxfVmCoVULRT0h0P1a8rOTL-1mAZ3hDIw6tG1mJ_J3a03ogpqtEQ6mp3a7SoRS8qygvhsp1VSqbY6wg-hVBpaZixDgmRNwPfyqc_Px5Tqrb88PStwjf00PrFTTTHHuqj/s800/hearingtrumpet5781.jpg", "comment_count": 0 }, { "title": "jimmie walker", "url": "https://cocktailvirgin.blogspot.com/2020/11/jimmie-walker.html", "published": "2020-11-03T08:00:00.048-05:00", "updated": "2020-11-03T08:00:03.909-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "William Boothby's World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "grenadine", "lemon juice", "vermouth (sweet)", "whiskey" ], "ingredients": [ "3/4 jigger Whisky (2 1/4 oz Four Roses Bourbon) (*)", "1/4 jigger Italian Vermouth (3/4 oz Cocchi Sweet)", "1 dash Grenadine (1/2 oz)", "1 dash Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "3/4 jigger Whisky (2 1/4 oz Four Roses Bourbon) (*)\n1/4 jigger Italian Vermouth (3/4 oz Cocchi Sweet)\n1 dash Grenadine (1/2 oz)\n1 dash Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\n(*) Boothby used a generic \"whisky\" for all Bourbon, rye, and Scotch.\nTwo Tuesdays ago, I began scanning William Boothby's 1934\nWorld Drinks and How to Mix Them\nand spotted the Jimmie Walker. The name made me think of \"Dyn-O-Mite!\" Jimmie Walker from the\nGood Times\ncomedy series; given that the recipe was recorded forty years before that television series, my second guess was that it was named after James John Walker, the mayor of New York City from 1926-1932. The feel of the drink reminded me of a\nWard 8\nwhich kept nicely with the political theme. Once prepared, the Jimmie Walker decreed a lemon, Bourbon, and berry aroma upon the nose. Next, lemon with red fruit notes on the sip carried into whiskey, grenadine, and vermouth's herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCm28zk23UlLpoH8JCPi22z-RXZDHUab5zaonl15TAPGecS84ORkAmgs8CdNwNvnAu1CMAIdzDHvXVIthyphenhyphenF6LwZOoKj_jhAMgAOkEO2fplaYWTDEsAvQ_bKGHS3bCkFHrpSyWpjUuJ8TVw/s320/jimmiewalker5784.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCm28zk23UlLpoH8JCPi22z-RXZDHUab5zaonl15TAPGecS84ORkAmgs8CdNwNvnAu1CMAIdzDHvXVIthyphenhyphenF6LwZOoKj_jhAMgAOkEO2fplaYWTDEsAvQ_bKGHS3bCkFHrpSyWpjUuJ8TVw/s800/jimmiewalker5784.jpg", "comment_count": 0 }, { "title": "liberal", "url": "https://cocktailvirgin.blogspot.com/2020/11/liberal.html", "published": "2020-11-04T08:00:00.044-05:00", "updated": "2020-11-04T08:00:03.284-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Colony Restaurant", "year": null }, "categories": [ "amer picon", "maple syrup", "whiskey (Bourbon)" ], "ingredients": [ "3/4 Bourbon (2 oz Old Grand-Dad Bonded)", "1/4 Amer Picon (1/2 oz Torani Amer)", "1 dash Maple Syrup (1/4 oz here, next time 1/8 oz)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "3/4 Bourbon (2 oz Old Grand-Dad Bonded)\n1/4 Amer Picon (1/2 oz Torani Amer)\n1 dash Maple Syrup (1/4 oz here, next time 1/8 oz)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I spotted as a note in Frank Caiafa's\nThe Waldorf Astoria Bar Book\nthat there was a variation on the classic\nLiberal Cocktail\nin Ted Saucier's\nBottoms Up\n. Therefore, I retrieved my 1954 edition and found this twist that utilized maple syrup in place of sweet vermouth and orange bitters. Once the recipe crafted at the Colony Restaurant in New York City was stirred and strained, this Liberal Cocktail proffered lemon, maple, and dark orange aromas. Next, maple's richness and the whiskey's malt filled the sip, and the swallow continued on with Bourbon and dark bitter orange flavors on the swallow with a maple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HVheB7KiYYsX8T5YGjAyPajJ9GiE0MYB_dejmdQMgrXXyY5HuoCJSeUOPEtA_3V1W8RPWujnZdmlv2HxQHm-yUcWi5peku-CakEW78kAegQYCuB1GQZFtKKBfrYBZh1XZfSYo21BWqLr/s320/liberal5786.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HVheB7KiYYsX8T5YGjAyPajJ9GiE0MYB_dejmdQMgrXXyY5HuoCJSeUOPEtA_3V1W8RPWujnZdmlv2HxQHm-yUcWi5peku-CakEW78kAegQYCuB1GQZFtKKBfrYBZh1XZfSYo21BWqLr/s800/liberal5786.jpg", "comment_count": 0 }, { "title": "requiem for a doomed star", "url": "https://cocktailvirgin.blogspot.com/2020/11/requiem-for-doomed-star.html", "published": "2020-11-05T08:00:00.051-05:00", "updated": "2020-11-05T08:00:04.570-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jason Alexander", "source": "Devil's Reef", "year": 2024 }, "categories": [ "absinthe", "lime juice", "rum (white)", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Rum Fire Overproof Jamaican Rum", "1 oz Lime Juice", "1/2 oz Vanilla Syrup", "1/2 oz Cinnamon Syrup", "4 dash Absinthe (1/8 oz Kübler)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. I garnished with a spent half lime shell and chocolate mint sprigs. No instructions were provided with the recipe, so this was how I interpreted the build.", "body_text": "2 oz Rum Fire Overproof Jamaican Rum\n1 oz Lime Juice\n1/2 oz Vanilla Syrup\n1/2 oz Cinnamon Syrup\n4 dash Absinthe (1/8 oz Kübler)\nWhip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. I garnished with a spent half lime shell and chocolate mint sprigs. No instructions were provided with the recipe, so this was how I interpreted the build.\nTwo Thursdays ago, Jason Alexander posted a drink on the Tiki Recipes group on Facebook, and I decided to make this curiously named number, Requiem for a Doomed Star, that evening. I was able to track down that he has been serving this drink on the Devil's Reef menu since the beginning of the year. The form reminded me a little of a\nTest Pilot\nand a\nJet Pilot\n, and the cinnamon and vanilla combination was one found in classics like the\nNui Nui\nand more modern ones like the\nExpedition\n.\nThe Requiem for a Doomed Star broadcasted a chocolate mint aroma over funky rum, vanilla, cinnamon, and anise notes. Next, lime dominated the sip that transitioned into rum funk, anise, and cinnamon that came across like caraway on the swallow with vanilla and more funk on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdUgmKxNHg7EJGiNMva4lthuE1ONcMM-PZ2VWZhBgElYYWAWzlMc6ZP6Pc_I6ZvYPg_4LEWHNJQu9yaOzJ3KXEMgNXBopLbRCjB_QMA0wzF5Gj4uyyOXBcLdRX26YTKulSarYz-JtUVFp/s320/requiemdoomed5787.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdUgmKxNHg7EJGiNMva4lthuE1ONcMM-PZ2VWZhBgElYYWAWzlMc6ZP6Pc_I6ZvYPg_4LEWHNJQu9yaOzJ3KXEMgNXBopLbRCjB_QMA0wzF5Gj4uyyOXBcLdRX26YTKulSarYz-JtUVFp/s800/requiemdoomed5787.jpg", "comment_count": 1 }, { "title": "bells & whistles", "url": "https://cocktailvirgin.blogspot.com/2020/11/bells-whistles.html", "published": "2020-11-06T08:00:00.048-05:00", "updated": "2020-11-06T08:00:04.990-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kyle Davidson", "source": "Blackbird", "year": null }, "categories": [ "apricot liqueur", "averna", "quinquina", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Old Grand-Dad 114° Bourbon", "3/4 oz Bonal Gentiane Quina", "1/8 oz Amontillado Sherry (Lustau)", "1/8 oz Averna", "1/8 oz Rothman & Winter Apricot Liqueur" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Old Grand-Dad 114° Bourbon\n3/4 oz Bonal Gentiane Quina\n1/8 oz Amontillado Sherry (Lustau)\n1/8 oz Averna\n1/8 oz Rothman & Winter Apricot Liqueur\nStir with ice and strain into a cocktail coupe.\nTwo Fridays ago, I decided to make a recipe that I had spotted on the\nKindred Cocktails\ndatabase called the Bells & Whistles by Kyle Davidson (of\nArt of Choke\nand\nUnder the Volcano\nfame) at Blackbird in Chicago. Essentially, it was a Bourbon Manhattan with Bonal as the aromatized wine element along with a trio of modifiers. The first two modifiers were the Averna and apricot liqueur duo that I have utilized well in recipes like the\nLibrary Card\nand was probably introduced to in Misty Kalkofen's\nCocktail Miranda\nat Green Street. The third modifier was a small amount of Amontillado sherry; someone commented on my\nInstagram\npost inquiring if a barspoon would really have an effect, and I related how a mere two dashes in the\nIt's A Long, Long Way\nhad me equally as skeptical except that the effect was most certainly there.\nThe Bells & Whistles began with a Bourbon-forward aroma with a hint of orchard fruit on the nose. Next, grape and caramel filled the sip, and the swallow showcased the Bourbon along with herbal and nutty flavors and an apricot finish. Finally, I was impressed at how this tasty drink became even more balanced as it warmed up over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMDkdqSHxVaTxegp41Lwj48IU5EFNeym3tVZPAmHeNam_hMl240NpkVt9AxZVq3Gff5nEzY4QHMdAJqeyYqxollfkT2eVs5d7xC5zsudV3wX1MdkDQ8jiy2ICcJSJCU8OiWAJoCiycNNP/s320/bellswhistles5789.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMDkdqSHxVaTxegp41Lwj48IU5EFNeym3tVZPAmHeNam_hMl240NpkVt9AxZVq3Gff5nEzY4QHMdAJqeyYqxollfkT2eVs5d7xC5zsudV3wX1MdkDQ8jiy2ICcJSJCU8OiWAJoCiycNNP/s800/bellswhistles5789.jpg", "comment_count": 0 }, { "title": "vivary", "url": "https://cocktailvirgin.blogspot.com/2020/11/vivary.html", "published": "2020-11-07T08:00:00.041-05:00", "updated": "2020-11-07T08:00:00.712-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Waldorf Astoria Bar Book", "year": 2016 }, "categories": [ "absinthe", "bitters (orange)", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/2 Italian Vermouth (1 1/2 oz Cocchi Sweet)", "1/2 Dry Vermouth (1 1/2 oz Noilly Prat)", "1 dash Absinthe (1/8 oz St. George)", "1 dash Orange Bitters (2 dash Crude Orange-Fig)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1/2 Italian Vermouth (1 1/2 oz Cocchi Sweet)\n1/2 Dry Vermouth (1 1/2 oz Noilly Prat)\n1 dash Absinthe (1/8 oz St. George)\n1 dash Orange Bitters (2 dash Crude Orange-Fig)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago, I spotted the Vivary from the 1935\nOld Waldorf-Astoria Bar Book\nin Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\n. The concept of a split vermouth base with absinthe reminded me of the\nHalf Sinner, Half Saint\n, and when I made the drink, my recipe fell somewhere between the two recipes from the books above. In the glass, the Vivary displayed a lemon oil, red grape, and floral-anise aroma. Next, sweet red grape and orange notes on the sip slid into grape, herbal, anise, and fig flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT2QI6LCKO3KYnRSm32ODVGSGCLINn_L6s9S_dDAZ6zBYLcyYQwN2LtagcEINVo3Ikn6ko3S3DAg9tPyP-sFH9nycebmXd0awB6dN-GPP_AConOexW1zK4zHaShkaLGnaI3ARD6m4xrtU/s320/vivary5791.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT2QI6LCKO3KYnRSm32ODVGSGCLINn_L6s9S_dDAZ6zBYLcyYQwN2LtagcEINVo3Ikn6ko3S3DAg9tPyP-sFH9nycebmXd0awB6dN-GPP_AConOexW1zK4zHaShkaLGnaI3ARD6m4xrtU/s800/vivary5791.jpg", "comment_count": 0 }, { "title": "take me to marrakech", "url": "https://cocktailvirgin.blogspot.com/2020/11/take-me-to-marrakech.html", "published": "2020-11-08T08:00:00.021-05:00", "updated": "2020-11-08T08:00:02.916-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (other)", "brandy", "honey", "lemon juice", "orange juice" ], "ingredients": [ "1 1/2 oz Armagnac (Laressingle VSOP)", "1/2 oz Honey Syrup", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "2 dash Scrappy's Cardamom Bitters (The Bitter Housewife Cardamom)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Armagnac (Laressingle VSOP)\n1/2 oz Honey Syrup\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n2 dash Scrappy's Cardamom Bitters (The Bitter Housewife Cardamom)\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, I spotted the Take Me to Marrakech in Sother Teague's\nI'm Just Here for the Drinks\nthat would make good use of my purchase of cardamom bitters (the ones I bought are similar in feel to\nBoker's Bitters\n). The aromas and flavors of the drink reminded Sother of the old marketplaces in Morocco which I attribute most to the exotic notes in cardamom. Once prepared, the Take Me to Marrakech proffered brandy, honey-floral, and cardamom aromas to the nose. Next, honey, lemon, and orange on the sip gave way to brandy and honey flavors on the swallow with a cardamom finish that came across very much like tea.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_O9wkaB9vvb7iyc8GxxqDEBdwXC-47wmgM02pcY48sN7U6UtYWy0x-6pyyvBV_4kvPDk1AzXyPvR2s1sPl4ylWEkYfSX2p1VLti-EySK8C31GVmgMAggByAK6ujUL1s4_XMN8c1W0ZaWN/s320/takemarrakech5794.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_O9wkaB9vvb7iyc8GxxqDEBdwXC-47wmgM02pcY48sN7U6UtYWy0x-6pyyvBV_4kvPDk1AzXyPvR2s1sPl4ylWEkYfSX2p1VLti-EySK8C31GVmgMAggByAK6ujUL1s4_XMN8c1W0ZaWN/s800/takemarrakech5794.jpg", "comment_count": 0 }, { "title": "1903", "url": "https://cocktailvirgin.blogspot.com/2020/11/1903.html", "published": "2020-11-09T08:00:00.028-05:00", "updated": "2020-11-09T08:00:01.719-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jessica Gonzalez", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "applejack", "bitters (other)", "cognac", "lillet", "vermouth (sweet)" ], "ingredients": [ "1 oz Laird's Apple Brandy (Laird's Bonded)", "1 oz Pierre Ferrand 1840 Cognac (Pierre Ferrand Ambre)", "3/4 oz Cocchi Sweet Vermouth", "3/4 oz Cocchi Americano", "2 dash Scrappy's Grapefruit Bitters (Bittercube Jamaica #2)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Laird's Apple Brandy (Laird's Bonded)\n1 oz Pierre Ferrand 1840 Cognac (Pierre Ferrand Ambre)\n3/4 oz Cocchi Sweet Vermouth\n3/4 oz Cocchi Americano\n2 dash Scrappy's Grapefruit Bitters (Bittercube Jamaica #2)\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I ventured into\nThe NoMad Cocktail Book\nand spotted Jessica Gonzalez's 1903. The 1903 reminded me of a Corpse Reviver No. 1 from the\nSavoy Cocktail Book\nwith the vermouth aspect split with Cocchi Americano plus the addition of grapefruit bitters. Once prepared, the 1903 let loose an apricot, grape, and grapefruit aroma. Next, grape and pear notes on the sip led into apple, Cognac, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIQGq_BI9J9CttKwQQfSmsoDmv8RUsXZacyXdOrq8Jxtzeptlv3lDItH_tnsJpDhysrYN1FERg8dtV0mI8_3lLWMccpqvl4PhZG8tSDRKIvaF8o5m73oCDlGeG5bFIlwTXPYSUpJYLIOZ/s320/the1903_5796.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIQGq_BI9J9CttKwQQfSmsoDmv8RUsXZacyXdOrq8Jxtzeptlv3lDItH_tnsJpDhysrYN1FERg8dtV0mI8_3lLWMccpqvl4PhZG8tSDRKIvaF8o5m73oCDlGeG5bFIlwTXPYSUpJYLIOZ/s800/the1903_5796.jpg", "comment_count": 0 }, { "title": "right hand", "url": "https://cocktailvirgin.blogspot.com/2020/11/right-hand.html", "published": "2020-11-10T08:00:00.051-05:00", "updated": "2020-11-10T08:00:09.065-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Nicole Lebedevitch", "source": "Yvonne's", "year": null }, "categories": [ "applejack", "bitters (other)", "simple syrup (cinnamon)", "suze", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare Bourbon (Old Grand-Dad Bonded)", "1/2 oz Arkansas Black Brandy (Morin Calvados)", "1/2 oz Suze Gentian Liqueur", "1/2 oz Cinnamon Demerara Syrup", "2 dash Fee's Walnut Bitters (Strongwater)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with oil from an orange twist.", "body_text": "1 1/2 oz Eagle Rare Bourbon (Old Grand-Dad Bonded)\n1/2 oz Arkansas Black Brandy (Morin Calvados)\n1/2 oz Suze Gentian Liqueur\n1/2 oz Cinnamon Demerara Syrup\n2 dash Fee's Walnut Bitters (Strongwater)\nStir with ice, strain into a Nick & Nora glass, and garnish with oil from an orange twist.\nTwo Wednesdays ago, I selected\nDrinking Like Ladies\nand reconsidered the Right Hand created by Nicole Lebedevitch at Yvonne's in Boston. I had previously passed over it for I did not want to confuse things with the better known\nRight Hand\n, but this combination of whiskey, apple brandy, gentian herbal, and cinnamon was just too tempting. Nicole named it that for it was her tribute to Marguerite LeHand, Franklin Delano Roosevelt's personal assistant and confidant. LeHand was described as \"the Swiss Army Knife of the White House\" for her ability to multi-task behind the scenes.\nThe Right Hand donated an orange oil, Bourbon, and gentian bouquet to the nose. Next, apple notes from the brandy filled the sip, and the swallow displayed the Bourbon, apple, cinnamon, and earthy flavors with a walnut finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx22einm7lNCQBmq878kX2aEVpUX60Qy4ALr0lMLChfu0pnOybciiay5F6UpFfgnIsouTln7ojhsQBgypT_dCFn1ir8Tqtces2qxjlZLRWs1rKjZtHT3RgfTV55XP8XZj8QTs2wou9iGts/s320/righthand5799.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx22einm7lNCQBmq878kX2aEVpUX60Qy4ALr0lMLChfu0pnOybciiay5F6UpFfgnIsouTln7ojhsQBgypT_dCFn1ir8Tqtces2qxjlZLRWs1rKjZtHT3RgfTV55XP8XZj8QTs2wou9iGts/s800/righthand5799.jpg", "comment_count": 0 }, { "title": "horror hotel", "url": "https://cocktailvirgin.blogspot.com/2020/11/horror-hotel.html", "published": "2020-11-11T08:00:00.001-05:00", "updated": "2020-11-11T08:00:07.987-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "apricot liqueur", "bitters (aged)", "cynar", "mezcal", "punt e mes" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1/2 oz Apple Brandy (Laird's Bonded)", "1/2 oz Punt e Mes", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Cynar", "2 dash Fee's Whiskey Barrel Bitters (or Fee's Old Fashioned)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Fidencio)\n1/2 oz Apple Brandy (Laird's Bonded)\n1/2 oz Punt e Mes\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Cynar\n2 dash Fee's Whiskey Barrel Bitters (or Fee's Old Fashioned)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAs Halloween was approaching, I decided to craft this Autumnal smoky and bitter number as a The Misfits musical tribute. I was inspired by the\nFall on Me\nto create a music-themed drink that utilized the apricot-herbal liqueur combination, and The Misfits fit the then approaching holiday. For this concept's herbal liqueur, I opted for Cynar which paired well with apricot in the\nOne One Thousand\n, and apricot-Punt e Mes has proven to be a winner such as in the\nSlope\n. The song that matched the drink's and evening's feel was the Horror Hotel that they named after the 1960 movie.\nThe Horror Hotel crept to the nose with an orange, smoke, vegetal funk, and cinnamon aroma. Next, caramel and apple flavors on the sip lurched into a smoky and bitter apricot swallow with a cinnamon-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibp00Pq7hWmoZ_lK1LuguRXKqyONqocQqce1tOCwxAT1i0hi_TZHcbmzZ53wIAtY3TWQLQcNr75apJLiQTNQnojlg287XMEDZtxbAqLrjcLzz92nH5Odvt5pdYPgx65DItNm2EAfn53KAW/s320/horrorhotel5801.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "colonial ties", "url": "https://cocktailvirgin.blogspot.com/2020/11/colonial-ties.html", "published": "2020-11-12T08:00:00.006-05:00", "updated": "2020-11-12T08:00:01.785-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Eric Alperin", "source": "Unvarnished", "year": null }, "categories": [ "absinthe", "bitters (orange)", "rum", "sugar", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)", "1 Brown Sugar Cube (Demerara)", "2 dash Orange Bitters (Angostura Orange)", "1 bsp Soda Water (1/2 oz Still Water)" ], "instructions": null, "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)\n1 Brown Sugar Cube (Demerara)\n2 dash Orange Bitters (Angostura Orange)\n1 bsp Soda Water (1/2 oz Still Water)\nSoak the sugar cube with bitters, add the soda water, and muddle into a paste. Add the spirits and ice, stir, strain into an absinthe-rinsed (St. George) whiskey glass, and garnish with a lemon twist on the edge of the glass.\nTwo Thursdays ago, I decided to make a Sazerac-like drink created by Eric Alperin at Los Angeles' Varnish bar that he published in the recipe section of\nUnvarnished\n. With the spirit split between rye and Jamaican rum, it reminded me of the more common Sazerac crossed with the\nD Day Sazerac\n(with different bitters), so it seemed like a winner. Once prepared, the Colonial Ties proffered a lemon, anise, and pineapple-tropical fruit bouquet to the nose. Next, a caramel sip led into a rye, funky rum, and orange swallow with a hint of anise on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMS6dGnk4HMNia8JiTA1KXPY5getSnZXuBwtMOmo-5raIbBmpbtl77rC_P-PJiPC_yh7RBflZsY5f0bkuxhf6VAP6EZldKjkwxcElpCVZRCDeG8A4jmIr_awcTtHoro6drC1x4AFXCk3f/s320/colonialties5802.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMS6dGnk4HMNia8JiTA1KXPY5getSnZXuBwtMOmo-5raIbBmpbtl77rC_P-PJiPC_yh7RBflZsY5f0bkuxhf6VAP6EZldKjkwxcElpCVZRCDeG8A4jmIr_awcTtHoro6drC1x4AFXCk3f/s800/colonialties5802.jpg", "comment_count": 0 }, { "title": "base camp", "url": "https://cocktailvirgin.blogspot.com/2020/11/base-camp.html", "published": "2020-11-13T08:00:00.022-05:00", "updated": "2020-11-13T08:00:05.595-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Matty Clark", "source": "Dutch Kills", "year": 2020 }, "categories": [ "bitters (orange)", "creme de cacao", "pimento dram", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "3/8 oz Laphroaig 10 Year Scotch", "1/4 oz Creme de Cacao (Tempus Fugit)", "1/4 oz Allspice Dram (Hamilton's)", "2 dash Orange Bitters (Crude's Orange-Fig)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n3/8 oz Laphroaig 10 Year Scotch\n1/4 oz Creme de Cacao (Tempus Fugit)\n1/4 oz Allspice Dram (Hamilton's)\n2 dash Orange Bitters (Crude's Orange-Fig)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nFor a nightcap two Fridays ago, I turned to the November/December 2020 issue of\nImbibe Magazine\nto make the Base Camp by Matty Clark of Dutch Kills in Queens. This smoky Old Fashioned utilized a crème de cacao and allspice dram duo as sweeteners, and those two paired rather well in drinks like the\nEl Molino\n,\nJamaican Bobsled\n, and\nSierra Madre\n. Once prepared, the Base Camp climbed to the nose with bright orange oil over peat smoke and darker notes from the allspice and chocolate liqueurs. Next, a caramel and malt sip led into Bourbon, smoke, allspice, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe83MNGW1mf9RSst29HqzXpzaONHuklOanoOMG7yDoUG23iWgz47oCJchDWE-SLkU7YQnd263evemhyphenhyphen1fkjdruEMcuhXBKf8UGYfCkIbw5jgW-IoCNQR1RRnZnnTjUB04mcdOGklYWerXt/s320/basecamp5805.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe83MNGW1mf9RSst29HqzXpzaONHuklOanoOMG7yDoUG23iWgz47oCJchDWE-SLkU7YQnd263evemhyphenhyphen1fkjdruEMcuhXBKf8UGYfCkIbw5jgW-IoCNQR1RRnZnnTjUB04mcdOGklYWerXt/s800/basecamp5805.jpg", "comment_count": 5 }, { "title": "million dollar", "url": "https://cocktailvirgin.blogspot.com/2020/11/million-dollar.html", "published": "2020-11-14T08:00:00.035-05:00", "updated": "2020-11-14T08:00:04.875-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Louis Eppinger", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "egg white", "gin", "grenadine", "pineapple juice", "vermouth (sweet)" ], "ingredients": [ "2/3 Gin (1 1/2 oz Beefeater)", "1/3 Sweet Vermouth (3/4 oz Cocchi)", "1 tbsp Pineapple Juice (1/2 oz)", "1 tsp Grenadine (1/4 oz)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail glass; I garnished with a few drops of Bitter Housewife's Cardamom Bitters.", "body_text": "2/3 Gin (1 1/2 oz Beefeater)\n1/3 Sweet Vermouth (3/4 oz Cocchi)\n1 tbsp Pineapple Juice (1/2 oz)\n1 tsp Grenadine (1/4 oz)\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail glass; I garnished with a few drops of Bitter Housewife's Cardamom Bitters.\nTwo Saturdays ago, I decided to make a drink called the Million Dollar that I had spotted in the 1937\nCafé Royal Cocktail Book\n; I had spied the recipe when researching the Brown Rumba for a\nvideo\nthat I shot for Deep Ellum's riff, the\nBourbon Rumba\n.\nImbibe Magazine\ncredited Louis Eppinger of Bamboo Cocktail fame for creating the Million Dollar towards the end of the 19th century, and it apparently is still considered a classic in Japan. There is a competing lore that it was first crafted by Ngiam Tong Boon of\nSingapore Sling\nfame at the beginning of the 20th century, but that story has less support with cocktail historians.\nOnce prepared, the Million Dollar donated a cardamom bouquet to the nose from the bitters garnish that I added to the recipe. Next, pineapple and berry notes on the sip stepped aside to gin, herbal, and pomegranate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXkKyFTBArG3r8TxLcFt8RjlHim8jugLj1IP1QL6iWiJaFl_GoJVayGlNNX-LzLc6ujqKCT8_UJOOJdNR2HiHSXBnbo8LlgRR8134qLRMrPPN-7KhGSeNKySXuzRv_KwZ60D10Th0oe69/s320/milliondollar5807.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXkKyFTBArG3r8TxLcFt8RjlHim8jugLj1IP1QL6iWiJaFl_GoJVayGlNNX-LzLc6ujqKCT8_UJOOJdNR2HiHSXBnbo8LlgRR8134qLRMrPPN-7KhGSeNKySXuzRv_KwZ60D10Th0oe69/s800/milliondollar5807.jpg", "comment_count": 0 }, { "title": "monte carlos", "url": "https://cocktailvirgin.blogspot.com/2020/11/monte-carlos.html", "published": "2020-11-15T08:00:00.035-05:00", "updated": "2020-11-15T08:00:04.634-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chris Bostick", "source": "Half Step", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Lunazul)", "1/2 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.", "body_text": "2 oz Reposado Tequila (Lunazul)\n1/2 oz Benedictine\n2 dash Angostura Bitters\nStir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.\nTwo Sundays ago, I began flipping through\nA Spot at the Bar\nby Michael Madrusan and Zara Young. There, I honed in on the Monte Carlos which was Chris Bostick's tequila riff on the whiskey-based Monte Carlo from David Embury's 1948\nThe Fine Art of Mixing Drinks\n(rye, Benedictine, Angostura Bitters or a Frisco with bitters) that Bostick crafted at Half Step in Austin. Last year, I had enjoyed the Scotch version, the\nHighlander\n, from Paul Harrington's 1998\nCocktail: The Drinks Bible for the 21st Century\n, so I was intrigued especially considering how well agave and Benedictine work together. In the glass, the Monte Carlos wafted lemon, vegetal agave, and allspice aromas to the nose. Next, a lightly caramel sip with a decent mouthfeel from the Benedictine led into tequila, herbal with minty-chocolate accents, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-sR6lANZgQCF1W6swJ2KhCss3GAJCZm9RsRp9vV81XlIYTyEG_672gQwMEKbLdQ80np0Xd99nSB6CSqCnE-lGpprHWK8SvFQ-Eg04ON4jKXVk_ILglN3KjNr0gv_Nq3qz9iDZOy_cskG/s320/montecarlos5810.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-sR6lANZgQCF1W6swJ2KhCss3GAJCZm9RsRp9vV81XlIYTyEG_672gQwMEKbLdQ80np0Xd99nSB6CSqCnE-lGpprHWK8SvFQ-Eg04ON4jKXVk_ILglN3KjNr0gv_Nq3qz9iDZOy_cskG/s800/montecarlos5810.jpg", "comment_count": 0 }, { "title": "more supreme", "url": "https://cocktailvirgin.blogspot.com/2020/11/more-supreme.html", "published": "2020-11-16T08:00:00.023-05:00", "updated": "2020-11-16T08:00:02.789-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Alec Bales", "source": "Ticonderoga Club", "year": null }, "categories": [ "campari", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Rhum Agricole, pref. aged (Clement Premiere Canne)", "3/4 oz Lime Juice", "1/2 oz Cane Syrup (Sirop JM de Canne)" ], "instructions": "Shake with ice, strain into a cocktail glass, pour 1/4 oz Campari down the side of the glass, and garnish with freshly cracked black pepper.", "body_text": "1 1/2 oz Rhum Agricole, pref. aged (Clement Premiere Canne)\n3/4 oz Lime Juice\n1/2 oz Cane Syrup (Sirop JM de Canne)\nShake with ice, strain into a cocktail glass, pour 1/4 oz Campari down the side of the glass, and garnish with freshly cracked black pepper.\nTwo Mondays ago, I was in the mood for a Daiquiri when I remembered the More Supreme that I had spotted in\nPunch\n. The recipe was crafted by Alec Bales of the Ticonderoga Club in Atlanta as a rhum agricole Daiquiri in the form of a layered drink with a sink of Campari. Once prepared, the More Supreme met the nose with a grassy, lime, and black pepper spice aroma, and the pepper complemented the rhum rather well. Next, a lime sip gave way to a grassy and funky rum on the swallow that was later joined by bitter orange and quinine flavors as the Campari mixed into the cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCN_C4PvC_VHCHthQGMZzNNgexOelTq9bJ1hKveDwf-f3X6GxRAVrkhJ1iXCGh8oGBaAjQ9rmnbKG-iD8X0D2tlhFjrtWbi1MxwMRg0geeklVI0que3IIW2-MzGOt581hYPUozQGm-iSX/s320/moresupreme5812.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCN_C4PvC_VHCHthQGMZzNNgexOelTq9bJ1hKveDwf-f3X6GxRAVrkhJ1iXCGh8oGBaAjQ9rmnbKG-iD8X0D2tlhFjrtWbi1MxwMRg0geeklVI0que3IIW2-MzGOt581hYPUozQGm-iSX/s800/moresupreme5812.jpg", "comment_count": 0 }, { "title": "doomscroller", "url": "https://cocktailvirgin.blogspot.com/2020/11/doomscroller.html", "published": "2020-11-17T08:00:00.060-05:00", "updated": "2020-11-17T08:00:03.259-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "lime juice", "passion fruit syrup", "pimento dram", "rum", "scotch", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Plantation OFTD Overproof Rum", "1/2 oz Laphroaig 10 Year Scotch", "1 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Vanilla Syrup", "1/4 oz Allspice Dram (Hamilton's)", "1/2 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.", "body_text": "2 oz Plantation OFTD Overproof Rum\n1/2 oz Laphroaig 10 Year Scotch\n1 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Vanilla Syrup\n1/4 oz Allspice Dram (Hamilton's)\n1/2 oz Benedictine\n2 dash Angostura Bitters\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.\nAs election night approached, I found myself spending a lot more time on social media and newsfeeds looking for tidbits of information about the various races. On the day itself, I spotted the term \"doomscrolling\" to describe what I and many of us were doing on our phones. The word reminded me of some of Jason Alexander's drinks like the\nDoomsayer's Grog\nand the\nRequiem for a Doomed Star\n, so I thought about creating a Tiki drink inspired by his style instead of searching through books for the some liquid distraction. Jason is a big fan of Plantation OFTD Rum, and I supplemented that with some rather smoky Scotch to amplify the doom quotient. To balance the lime juice, I opted for passion fruit syrup and Don's Spices as sweeteners which also feature prominently in Jason's creations. To tie together the aggressive rum and the burly Scotch, Benedictine seemed to be the answer to round off the drink with perhaps\nShruff's End\nin mind. Usually, I come up with the recipe before the name, but the stress of election day helped to reverse the flow with the Doomscroller.\nThe Doomscroller cursed the nose with a woody spice and mint bouquet. Next, lime and caramel on the sip launched into funky rum, smoke, tropical, vanilla, and allspice flavors on the swallow. Overall, it was rather well balance to my palate, and it disguised its alcoholic potency quite well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4ro4ekI43c6oZ51iIFKUY0jMd8XDCT2xTL_sHC3WmUFzro-fX-LKT_yVDlzhU6yDLYYpJogik0EOUICw2DeS0V36Hq-MnXfaLrdvnzFj-GefPTRfGrdbfiQzYvQHmvSE7hIxVTQ6AKOI/s320/doomscroller5814.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4ro4ekI43c6oZ51iIFKUY0jMd8XDCT2xTL_sHC3WmUFzro-fX-LKT_yVDlzhU6yDLYYpJogik0EOUICw2DeS0V36Hq-MnXfaLrdvnzFj-GefPTRfGrdbfiQzYvQHmvSE7hIxVTQ6AKOI/s800/doomscroller5814.jpg", "comment_count": 1 }, { "title": "geneva", "url": "https://cocktailvirgin.blogspot.com/2020/11/geneva.html", "published": "2020-11-18T08:00:00.008-05:00", "updated": "2020-11-18T08:00:02.656-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing from Elite Bars: 1903-1933", "year": null }, "categories": [ "apricot liqueur", "sherry", "vermouth (sweet)" ], "ingredients": [ "2/3 jigger Sherry (1 1/2 oz Lustau Amontillado)", "1/3 jigger Italian Vermouth (3/4 oz Cocchi Sweet)", "1 dash Apricot Liqueur (1/4 oz Rothman & Winter)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 jigger Sherry (1 1/2 oz Lustau Amontillado)\n1/3 jigger Italian Vermouth (3/4 oz Cocchi Sweet)\n1 dash Apricot Liqueur (1/4 oz Rothman & Winter)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Wednesdays ago, I decided to start participating in Sherry Week 2020, and I found the Geneva in the wine section of\nPioneers of Mixing from Elite Bars: 1903-1933\n. To accompany the drink, I composed a Haiku to complement the experience (Sherrykus were requested by the week's host): Crisp autumn evening/I need a nutty cocktail/Amontillado. Since Amontillado and apricot liqueur have proven to be a great pairing such as in the\nApricottage\nand\nRepossession\n, I went with that as the answer to recipe's vague call of sherry.\nThe Geneva flowed to the nose with an orange and apricot waft. Next, grape with a hint of orchard fruit on the sip entered into a nutty sherry and herbal swallow with an apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xeTOdPuDRkvGFL-B-HzQ-8zSzptXutRr4BSDMwY6CTw1qkXu4Ku_gfeHPDWGQNSmCxfMY23JjtqqINqERAhtLKMHPAfrX43Q05zcXghDUm8YZ4xiPW1PJ48gsBBnC2fgsCKXe-f4Gvpj/s320/geneva5816.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xeTOdPuDRkvGFL-B-HzQ-8zSzptXutRr4BSDMwY6CTw1qkXu4Ku_gfeHPDWGQNSmCxfMY23JjtqqINqERAhtLKMHPAfrX43Q05zcXghDUm8YZ4xiPW1PJ48gsBBnC2fgsCKXe-f4Gvpj/s800/geneva5816.jpg", "comment_count": 0 }, { "title": "ibiza bum", "url": "https://cocktailvirgin.blogspot.com/2020/11/ibiza-bum.html", "published": "2020-11-19T08:00:00.057-05:00", "updated": "2020-11-19T08:00:02.717-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": 2020 }, "categories": [ "*original", "apricot liqueur", "lemon juice", "orgeat", "pimento dram", "pineapple juice", "sherry" ], "ingredients": [ "2 oz Amontillado Sherry (Lustau)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Orgeat", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.", "body_text": "2 oz Amontillado Sherry (Lustau)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Orgeat\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/4 oz Allspice Dram (Hamilton's)\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.\nAfter the Geneva, I was inspired to create something for Sherry Week 2020. The Geneva's apricot-sherry duo had me searching for a Tiki drink with apricot liqueur to further the field of sherry Tiki that includes the\nSherry Colada\nand\nSherry Tonga\n. Soon, I landed on the\nBeachbum\n; besides replacing the two rums with Amontillado, I swapped the original's lime for lemon juice and added in the allspice dram that worked so well in the\nU.S.S. Wondrich\n. For a name, I went with the Spanish isle for lounging (despite it being on the opposite side of the country from the sherry-producing region) and called this the Ibiza Bum.\nThe Ibiza Bum met the nose with a mint bouquet over nutty grape, allspice, and orange-apricot aromas. Next, grape, pineapple, and lemon on the sip slid into nutty sherry, apricot, pineapple, and allspice flavors on the swallow. The combination of apricot and orgeat worked just as well here as it did in the 1937\nYellow Mist\n, and the Amontillado complemented those flavors rather nicely. For a Haiku to round off the drink, I riffed on the Bow Wow Wow song \"I Want Candy\" from the 1980s:\nSherry on the beach\n(Ain't no finer wine in town)\nThere's nothing better", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7banU2b_pQOC4MtZCUpz04Li2c2d8Feie1Or3QlOnP-aREF77zTRJJoCz3_N4ftZL5_4AgNCcjyziyTHlzB8jHRxIsUjGN43jnV1z5dxvHKRHkd4LK7B3pZOfr22u0BR7wwPyIrMtCP0U/s320/ibizabum5820.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7banU2b_pQOC4MtZCUpz04Li2c2d8Feie1Or3QlOnP-aREF77zTRJJoCz3_N4ftZL5_4AgNCcjyziyTHlzB8jHRxIsUjGN43jnV1z5dxvHKRHkd4LK7B3pZOfr22u0BR7wwPyIrMtCP0U/s800/ibizabum5820.jpg", "comment_count": 0 }, { "title": "du pont hotel", "url": "https://cocktailvirgin.blogspot.com/2020/11/du-pont-hotel.html", "published": "2020-11-20T08:00:00.034-05:00", "updated": "2020-11-20T08:00:04.142-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Bottoms Up by Ted Saucier", "year": null }, "categories": [ "bitters (Angostura)", "brandy", "sherry" ], "ingredients": [ "1 1/4 oz Brandy (1 3/4 oz Pierre Ferrand Ambre Cognac)", "1 oz Dry Sherry (3/4 oz Lustau Oloroso + 1/2 oz Lustau East India Solera)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/4 oz Brandy (1 3/4 oz Pierre Ferrand Ambre Cognac)\n1 oz Dry Sherry (3/4 oz Lustau Oloroso + 1/2 oz Lustau East India Solera)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Fridays ago, Sherry Week 2020 reminded me of a drink that was discussed on an episode of the\nBartender at Large\npodcast called the Du Pont Hotel. The show's guest was Brian Bartels who recently wrote\nThe United States of Cocktails\nbook, and for Delaware, he featured this drink that was first published in Ted Saucier's\nBottoms Up\nvia said hotel in Wilmington. Using all dry sherry seemed a bit austere to balance the brandy's heat and the Angostura's bitter, so I added in a touch of sweetness from cream sherry. Once prepared, the Du Pont Hotel offered up orange oil over raisin and nutty grape aromas. Next, a semi-dry grape sip gave way to Cognac, nutty sherry, allspice, and cinnamon flavors on the swallow. My sherry-ku to support my post on Instagram was, \"Ted Saucier's book/Naughty art and sherry drinks/Bottoms up, my friend.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5jKH2UNeRcFgXPE5zYW3_aplE6TkSW_n6-bNNKgghF9j4pm1QdmaJwx3I2jxVCYGiA28L5cSXv2nQeUfNZ2o8fMAePIeOqZlSnn4i25KXDlT2WqNGm1tTdZIYqJqG0lq4FUEF_RL3iaP/s320/duponthotel5822.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5jKH2UNeRcFgXPE5zYW3_aplE6TkSW_n6-bNNKgghF9j4pm1QdmaJwx3I2jxVCYGiA28L5cSXv2nQeUfNZ2o8fMAePIeOqZlSnn4i25KXDlT2WqNGm1tTdZIYqJqG0lq4FUEF_RL3iaP/s800/duponthotel5822.jpg", "comment_count": 0 }, { "title": "the second marriage", "url": "https://cocktailvirgin.blogspot.com/2020/11/the-second-marriage.html", "published": "2020-11-21T08:00:00.031-05:00", "updated": "2020-11-21T08:00:15.910-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Dan Greenbaum", "source": "Sherry by Talia Biocchi", "year": null }, "categories": [ "bitters (Angostura)", "calvados", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Elijah Craig 12 Year Bourbon (Old Grand-Dad Bonded)", "1 oz Calvados or Laird's 7 1/2 Year (Morin Selection)", "1/2 oz Valdespino El Candado Pedro Ximenez Sherry (Oxford 1970)", "2 dash Angostura Bitters (*)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Elijah Craig 12 Year Bourbon (Old Grand-Dad Bonded)\n1 oz Calvados or Laird's 7 1/2 Year (Morin Selection)\n1/2 oz Valdespino El Candado Pedro Ximenez Sherry (Oxford 1970)\n2 dash Angostura Bitters (*)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\n(*) Omitted in Talia's book and my cocktail tasting notes here; included above afterwards via personal communication with the drink's creator.\nAs Sherry Week 2020 continued on, I selected Talia Biocchi's\nSherry\nbook to see if there were any recipes that I had not made yet. There, I was lured in by Dan Greenbaum's Second Marriage that reminded me of similar Old Fashioned-like drinks that utilized Pedro Ximenez sherry as the sweetener such as the\nHaitian Divorce\nand the\nMcKittrick Old Fashioned\n. In the glass, the Second Marriage welcomed the nose with an orange, apple, and raisin bouquet. Next, dark grape and apple flavors on the sip shifted towards Bourbon, apple, and rich raisiny grape on the swallow. For a Haiku to match this drink, I crafted, \"Raisiny goodness/From Talia's\nSherry\nbook/Pedro Ximenez\".", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaj-ze9kEcU2gGrMm7OJe2PJr7881dBGmVWL3DQd6X6JvdBx7iCoYkW00YjTFoXKU9GCRh8QQD3JJBq8zbxYk5uyM7Y8gZuPlMsTfYe6iUKHgRZ-SZ7fuLAaJyh8b4-vpqqRb7_3NCE4EF/s320/secondmarriage5824.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaj-ze9kEcU2gGrMm7OJe2PJr7881dBGmVWL3DQd6X6JvdBx7iCoYkW00YjTFoXKU9GCRh8QQD3JJBq8zbxYk5uyM7Y8gZuPlMsTfYe6iUKHgRZ-SZ7fuLAaJyh8b4-vpqqRb7_3NCE4EF/s800/secondmarriage5824.jpg", "comment_count": 2 }, { "title": "conjurers & concubines", "url": "https://cocktailvirgin.blogspot.com/2020/11/conjurers-concubines.html", "published": "2020-11-22T08:00:00.028-05:00", "updated": "2020-11-22T08:00:03.259-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2015 }, "categories": [ "benedictine", "bitters (Angostura)", "pimento dram", "rum", "sherry" ], "ingredients": [ "1 oz Rum (1/2 oz Smith & Cross + 1/2 oz Privateer Navy Yard)", "1 oz Oloroso Sherry (Lustau)", "3/4 oz Benedictine", "1 tsp Allspice Dram (Hamilton's)", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 oz Rum (1/2 oz Smith & Cross + 1/2 oz Privateer Navy Yard)\n1 oz Oloroso Sherry (Lustau)\n3/4 oz Benedictine\n1 tsp Allspice Dram (Hamilton's)\n1 dash Bittermens Mole Bitters\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTo finish off the last night of Sherry Week 2020, I searched the\nKindred Cocktails\ndatabase for an interesting recipe. There, I latched on to Rafa Garcia Febles 2015 creation called the Conjurers & Concumbines that reminded me slightly of the\nRum River Mystic\n. Once prepared, the Conjurers & Concubines gave forth a caramel, rum funk, and allspice bouquet to the nose. Next, a caramel sip stepped aside for funky rum, nutty sherry, and herbal flavors on the swallow with an allspice and chocolate finish. For a final sherry Haiku, I wrote one in honor of the sherry cup-on-a-stick that I was gifted to practice pouring as part of a sherry competition; the venenciador is utilized to dip into the barrel and then pour from a height into a glass (if successful) to aerate the sherry. \"The cellar master/amazes me with his flair:/Venenciador\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3b9AI-b9zExKf3xQ9dm_yS2vd1hnKpuBN3Pau15XtZYx3PIGhBauBRtGEm_UaUY8TObUuhyphenhyphenWepn00llJVGsfq92H263ypuUQKLvig3Zw8C8ZyF-GYYxum23wBmxkOXFW33DewKr83POA/s320/conjurers5826.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3b9AI-b9zExKf3xQ9dm_yS2vd1hnKpuBN3Pau15XtZYx3PIGhBauBRtGEm_UaUY8TObUuhyphenhyphenWepn00llJVGsfq92H263ypuUQKLvig3Zw8C8ZyF-GYYxum23wBmxkOXFW33DewKr83POA/s800/conjurers5826.jpg", "comment_count": 0 }, { "title": "montauk", "url": "https://cocktailvirgin.blogspot.com/2020/11/montauk.html", "published": "2020-11-23T08:00:00.029-05:00", "updated": "2020-11-23T08:00:03.532-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Leo Robischek", "source": "Punch Drinks", "year": null }, "categories": [ "bitters (Peychaud's)", "gin", "punt e mes", "vermouth (bianco)", "vermouth (sweet)" ], "ingredients": [ "1 oz Hayman's Royal Dock Gin (1 1/4 oz Beefeater)", "3/4 oz Carpano Sweet Vermouth (Cocchi)", "3/4 oz Dolin Blanc Vermouth", "1/4 oz Punt e Mes", "6 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Hayman's Royal Dock Gin (1 1/4 oz Beefeater)\n3/4 oz Carpano Sweet Vermouth (Cocchi)\n3/4 oz Dolin Blanc Vermouth\n1/4 oz Punt e Mes\n6 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Mondays ago, I was browsing the classics section in\nThe NoMad Cocktail Book\n, when I spotted the Montauk that I was not too familiar with. The original is an equal parts Perfect Martini without bitters, and this variation was attributed in\nPunch Drinks\nto Leo Robischek. The book described the combination with the addition of Punt e Mes and Peychaud's Bitters to be Negroni-like; however, it came across more like a Martinez to my palate. In the glass, the Montauk welcomed the nose with lemon and pine aromas. Next, a grape sip slid into gin and bitter grape flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEqp8nUUEeXmhJxJUOdvg6s6HgYK9_TI9KVFX-NI3jvPLz19WQdOYPTpda-Zcf_pRSLuCR3xp_zkbXmARz48bDHReC0Za3V2MLSTQO4rrNj_GnTwY-mW70EQNr5afw9BhbuN0VX_vcUhR/s320/montauk5827.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEqp8nUUEeXmhJxJUOdvg6s6HgYK9_TI9KVFX-NI3jvPLz19WQdOYPTpda-Zcf_pRSLuCR3xp_zkbXmARz48bDHReC0Za3V2MLSTQO4rrNj_GnTwY-mW70EQNr5afw9BhbuN0VX_vcUhR/s800/montauk5827.jpg", "comment_count": 0 }, { "title": "second sip & :: virginia distillery courage & conviction whisky ::", "url": "https://cocktailvirgin.blogspot.com/2020/11/second-sip-virginia-distillery-courage.html", "published": "2020-11-24T08:00:00.034-05:00", "updated": "2020-11-24T12:11:44.548-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": null, "categories": [ "*spiritsreview", "bitters (mole)", "port (tawny)", "scotch", "vermouth (sweet)", "whiskey" ], "ingredients": [ "2 oz Scotch (Virginia Distillery Co. Courage & Conviction Whisky)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Cockburn Tawny Port (Sandeman)", "1/4 oz Fernet Branca", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Scotch (Virginia Distillery Co. Courage & Conviction Whisky)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Cockburn Tawny Port (Sandeman)\n1/4 oz Fernet Branca\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail coupe.\nI was recently sent to review a bottle of Courage & Conviction, the new release from Virginia Distillery Co. I became familiar with the brand when I worked their booth at a Taste of Boston event in late 2017, and I was gifted a bottle of their Port Cask-Finished Virginia-Highland Whiskey (Batch 5) as a thank you present from their ambassador. While the port-finished whisky I received was a combination of Scotch single malt blended with their own single malt that they make in Lovingston, Virginia, the Courage & Conviction is a single malt of their own distillate and not a blend with imported ones. The blending was probably crucial back in 2017 for the distillery only started distilling in 2015, so their stock was only a little over two years old at most at that point. This new release was inspired by the guiding principles of their founder, Dr. George G. Moore, to \"have the courage of your convictions,\" and the batch was dedicated to Dr. Jim Swan who consulted with the distillery and guided them with their distillation and cask maturation strategies before passing away in 2017. Here, Courage & Conviction is a Virginia single malt whisky aged in used Bourbon, sherry, and cuvee casks.\nVirginia Distillery Co. Port Cask-Finished Virginia-Highland Whisky (Batch 5, 2017)\nNose:\nA dry peat without much smoke, cherry, chocolate, and toasted wood.\nTaste:\nPlum, hint medicinal, caramel, chocolate.\nFinish:\nCherry, chocolate, cinnamon.\nVirginia Distillery Co. Courage & Conviction (Batch: Dr. Jim Swan, 2020)\nNose:\nApricot, nutty, toasty, freshly shaved oak.\nTaste:\nOrange, nectarine, cedar.\nFinish:\nChocolate, medicinal, red fruit.\nOverall, the Courage & Conviction was a much more refined spirit than the one that they produced three years prior. It came across as softer and more finished of a spirit showing that the distillery is indeed heading in the correct path as their own products are maturing on site.\nFor a drink to mix this whisky, I selected from my notes a recipe on the Bittermens website. A few years ago, Avery and Janet Glasser challenged Brian Miller at Death & Co. to make a Scotch, Fernet, and bitters cocktail, and the Second Sip was what he came up with. The combination reminded me of a\nChancellor\nwith the whisky, port, and vermouth elements, but here, there was the addition of Fernet Branca to made for a bit more aggressive of a tipple (which I also attempted to do in the\nPreceptor\nusing other amari). In the glass, the Second Sip donated a grape, malt, and menthol aroma. Next, grape and caramel swirled on the sip, and the swallow showcased whisky, dried fruit, and briny flavors with a menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWT1rwuX8CEajytxczgd0JgHoK7FRtkzmAVFvan1SSxj1A6i2KS11D6P-313LYfPxaiayTiVKljx8txV0X7FKo01JqQBebtHbnoBTU9uofnc1oo8ctwjP_ANFrOItpfndDqEMg-NjItIj/s320/courageconviction.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUi6EZ4SasVdi0vKwmiDkcH1M-XsKRaA383kViYTgQOXjA1K3vUTBEaFEhDvSnSiRkjA2rZemDgGakzsCd9PJVVCaruTzg3SzmplMPbBxEL7pOJ6JXIXs6W7QFcKLb5EGpAa-hJ4gk4sw/s320/secondsip5830.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWT1rwuX8CEajytxczgd0JgHoK7FRtkzmAVFvan1SSxj1A6i2KS11D6P-313LYfPxaiayTiVKljx8txV0X7FKo01JqQBebtHbnoBTU9uofnc1oo8ctwjP_ANFrOItpfndDqEMg-NjItIj/s800/courageconviction.jpg", "comment_count": 0 }, { "title": "cynartown", "url": "https://cocktailvirgin.blogspot.com/2020/11/cynartown.html", "published": "2020-11-25T08:00:00.036-05:00", "updated": "2020-11-25T08:00:05.288-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "cynar", "gin", "vermouth (sweet)" ], "ingredients": [ "2 oz Beefeater Gin", "3/4 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Beefeater Gin\n3/4 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Cynar\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Wednesdays ago, I was flipping through the\nDeath & Co. Cocktail Book\nwhen I spotted the Cynartown crafted by Phil Ward in 2008. It appeared like a gin-based\nLittle Italy\nwhich worked with his \"Mr. Potato Head\" substitution strategy for creating new drinks and functioned as a great tribute since he worked for Audrey Saunders at the Pegu Club when she crafted that Manhattan variation. Phil also utilized his riffing technique to generate the\nAugie March\nwith reposado tequila.\nThe Cynartown began with a juniper, grape, and citrus aroma. Next, grape and caramel on the sip flowed into pine, funky vegetal, and plum flavors on the swallow. Without the barrel-aged structure of rye whiskey in the Little Italy, the Cynar and vermouth became more dominant flavors with gin as the base spirit instead of supportive characters in the play. I was also amused that it took writing this up to realize that Phil was making a pun on the Manhattan neighborhood near the Lower East Side.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyZZsTwr25rAc432jGc_WfI2vEBLoHibzuel9nPbc-3WncvvVWF8Hz91OtToQJx0CU2nE1cJwDmusJvDdjfnu-sURmf8vRme-GULvOQ-QsVpVbGha_oXvSDCN8EjQyz8bmMyz8sagthOC/s320/cynartown5833.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyZZsTwr25rAc432jGc_WfI2vEBLoHibzuel9nPbc-3WncvvVWF8Hz91OtToQJx0CU2nE1cJwDmusJvDdjfnu-sURmf8vRme-GULvOQ-QsVpVbGha_oXvSDCN8EjQyz8bmMyz8sagthOC/s800/cynartown5833.jpg", "comment_count": 0 }, { "title": "the mayor's lament", "url": "https://cocktailvirgin.blogspot.com/2020/11/the-mayors-lament.html", "published": "2020-11-26T08:00:00.018-05:00", "updated": "2025-12-13T11:53:42.917-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "amaro", "bitters (orange)", "bitters (other)", "bitters (Peychaud's)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "1 oz Amaro Nardini", "3 dash Woodford Cherry Bitters (King Floyd Cherry-Cacao)", "3 dash Regan's Orange Bitters", "2 dash Peychaud's Bitters" ], "instructions": null, "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n1 oz Amaro Nardini\n3 dash Woodford Cherry Bitters (King Floyd Cherry-Cacao)\n3 dash Regan's Orange Bitters\n2 dash Peychaud's Bitters", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpXWFjmDuLujqqxm-AKfYgQKyeN4gk8DRbzxfHNEojf5POZTXbnpPqsZDT4-zE9424clpHeISQpGZv83wNIbS77GC4uHFWd7Rk2H05r1QkdS9F7GL6yv_LlHDsBAcyKD_PVVBcgJPXz85/s320/mayorslament5835.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpXWFjmDuLujqqxm-AKfYgQKyeN4gk8DRbzxfHNEojf5POZTXbnpPqsZDT4-zE9424clpHeISQpGZv83wNIbS77GC4uHFWd7Rk2H05r1QkdS9F7GL6yv_LlHDsBAcyKD_PVVBcgJPXz85/s800/mayorslament5835.jpg", "comment_count": 0 }, { "title": "linstead", "url": "https://cocktailvirgin.blogspot.com/2020/11/linstead.html", "published": "2020-11-27T08:00:00.025-05:00", "updated": "2020-11-27T08:00:06.740-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Bill Boothby", "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "absinthe", "pineapple syrup", "whiskey" ], "ingredients": [ "1/2 jigger Whisky (2 oz Four Roses Bourbon)", "1/2 jigger Pineapple Syrup (1/2 oz)", "1 dash Absinthe (1/2 bsp St. George)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1/2 jigger Whisky (2 oz Four Roses Bourbon)\n1/2 jigger Pineapple Syrup (1/2 oz)\n1 dash Absinthe (1/2 bsp St. George)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nFor a cocktail recipe two Fridays ago, I turned to Bill Boothby's 1934\nWorld Drinks and How to Mix Them\nand spotted the Linstead that I converted to something closer to an Old Fashioned in proportions. The combination reminded me a little of the\nAlgonquin\n, so I was intrigued. Once prepared, it offered up lemon, anise, and pineapple aromas before pineapple and malt notes on the sip. Next, Bourbon and pineapple flavors filled the swallow with an anise, herbal, and floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnhZV-MVBZIWbv7xlRYy6hBEMVlTf4gfhNwWrVJauy7e30bWBeq5dHuSGt9XUamzJAn3PQ1OD1goR4reDBYtc_zPrTsyek0FAqc3L5Z3PjpUrIqJI-2xRSfTY_XpMBir-EPd18IdYUsem/s320/linstead5836.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnhZV-MVBZIWbv7xlRYy6hBEMVlTf4gfhNwWrVJauy7e30bWBeq5dHuSGt9XUamzJAn3PQ1OD1goR4reDBYtc_zPrTsyek0FAqc3L5Z3PjpUrIqJI-2xRSfTY_XpMBir-EPd18IdYUsem/s800/linstead5836.jpg", "comment_count": 0 }, { "title": "the tax lawyer", "url": "https://cocktailvirgin.blogspot.com/2020/11/the-tax-lawyer.html", "published": "2020-11-28T08:00:00.006-05:00", "updated": "2020-11-28T08:00:09.599-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Derek Brown", "source": "Food & Wine: Cocktails", "year": 2014 }, "categories": [ "fernet-branca", "genever", "orange juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Bols Genever", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/2 tsp Fernet Branca (1/8 oz)", "1/2 tsp Orange Juice (1/8 oz)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Bols Genever\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/2 tsp Fernet Branca (1/8 oz)\n1/2 tsp Orange Juice (1/8 oz)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Saturdays ago, I delved into my\nFood & Wine: Cocktails\ncollection and found the Tax Lawyer in the 2014 edition. The recipe was crafted by Washington DC bartender Derek Brown as a riff on the Income Tax cocktail (a Bronx with a dash of Angostura Bitters) and a tribute to a local restaurateur, Mark Kuller, who was also a successful tax lawyer. The combination reminded me of an older recipe with a dash of Fernet, namely the\nZumbo\nwhich had curaçao and gin in place of this recipe's orange juice and Genever.\nThe Tax Lawyer greeted the senses with an orange, malty, and herbal bouquet. Next, a semi-dry grape note on the sip litigated into a malty, herbal, and grape swallow with a hint of orange and menthol.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_MFgxPPlQYya2V5Wjqo5E8p2AN9ngqa1bdLeRyN_1ZM5O_xr_Y2g6y67t3GpoLveeuMqH04foqLk6diPoV0a6uftrCNWYpC_hERnZ5f-aGJ6VrO9IY3e1TqckbjtwnWfsHwZ72kANP2a/s320/taxlawyer5839.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_MFgxPPlQYya2V5Wjqo5E8p2AN9ngqa1bdLeRyN_1ZM5O_xr_Y2g6y67t3GpoLveeuMqH04foqLk6diPoV0a6uftrCNWYpC_hERnZ5f-aGJ6VrO9IY3e1TqckbjtwnWfsHwZ72kANP2a/s800/taxlawyer5839.jpg", "comment_count": 0 }, { "title": "filthy rich", "url": "https://cocktailvirgin.blogspot.com/2020/11/filthy-rich.html", "published": "2020-11-29T08:00:00.019-05:00", "updated": "2020-11-29T08:00:02.459-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Dutch Kills", "year": 2012 }, "categories": [ "benedictine", "cynar", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Cynar", "1/2 oz Benedictine" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Cynar\n1/2 oz Benedictine\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Sundays ago, I remembered a recipe that I had spotted on\nKindred Cocktails\ncalled the Filthy Rich created by Zachary Gelnaw-Rubin at Dutch Kills circa 2012. The combination of Cynar and Benedictine is one that has worked well in drinks like the\nInterrobang\nand\nBookbinder\nand one that I have used with success in the\nChachita\n. Once prepared, the Filthy Rich greeted the nose with lemon oil, rye, and dark herbal aromas. Next, caramel and malt notes on the sip segued into whiskey, funky herbal, and rye spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5FA7ZshLlcUxVzB-z-1SuoKTPXASRJq83WIi70QHaNr9TSpkWMmmYQM7jmRbgRvAljX-BjhooWylIZeANTmBR650AIVop-0XXDqS6CkABP_EqPSsl2NHpauGjNK2MM_adTVPcTo9hE2G/s320/filthyrich5840.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5FA7ZshLlcUxVzB-z-1SuoKTPXASRJq83WIi70QHaNr9TSpkWMmmYQM7jmRbgRvAljX-BjhooWylIZeANTmBR650AIVop-0XXDqS6CkABP_EqPSsl2NHpauGjNK2MM_adTVPcTo9hE2G/s800/filthyrich5840.jpg", "comment_count": 1 }, { "title": "gods of old", "url": "https://cocktailvirgin.blogspot.com/2020/11/gods-of-old.html", "published": "2020-11-30T08:00:00.022-05:00", "updated": "2020-11-30T08:00:06.082-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Scott Diaz", "source": "Kindred Cocktails", "year": 2016 }, "categories": [ "absinthe", "amaro", "bitters (orange)", "creme de cacao", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Amaro Meletti", "1/4 oz Tempus Fugit Crème de Cacao", "2 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Kübler) cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Amaro Meletti\n1/4 oz Tempus Fugit Crème de Cacao\n2 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into an absinthe-rinsed (Kübler) cocktail glass, and garnish with an orange twist.\nTwo Mondays ago, I also returned to the\nKindred Cocktails\ndatabase where I had spotted the Gods of Old crafted by Seattle bartender Scott Diaz in 2016. The balance on paper seemed to suggest the dessert Black Manhattan that would fit my mood. In the glass, the Gods of Old met the senses with an orange and anise bouquet. Next, a touch sweet sip showcased the amaro's caramel notes accented by darker ones from the chocolate liqueur, and the swallow offered up rye, violet, chocolate, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUP786cmXV424OKuRvc1qCD4wMlE2mJiCKRD34O2PsV-l4BFWFidEuHF0vCuUHs31lBWLSRhZKQcUHcnhbACzP-CYaxTM174HBNz4oIReNqSgfOOLENLCeMOIu53PPa4T-g80nkSjMLLP/s320/godofold5843.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUP786cmXV424OKuRvc1qCD4wMlE2mJiCKRD34O2PsV-l4BFWFidEuHF0vCuUHs31lBWLSRhZKQcUHcnhbACzP-CYaxTM174HBNz4oIReNqSgfOOLENLCeMOIu53PPa4T-g80nkSjMLLP/s800/godofold5843.jpg", "comment_count": 0 }, { "title": "la vida buena", "url": "https://cocktailvirgin.blogspot.com/2020/12/la-vida-buena.html", "published": "2020-12-01T08:00:00.030-05:00", "updated": "2020-12-01T08:00:02.712-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Steve Olson", "source": "The New Craft of the Cocktail", "year": null }, "categories": [ "aperol", "bitters (orange)", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida (Fidencio)", "3/4 oz Carpano Sweet Vermouth (Cocchi)", "3/4 oz Aperol", "3 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida (Fidencio)\n3/4 oz Carpano Sweet Vermouth (Cocchi)\n3/4 oz Aperol\n3 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I delved into my new purchase of Dale DeGroff's\nThe New Craft of the Cocktail\nbook, and I spotted Steve Olson's La Vida Buena. This mezcal drink reminded me of the\nDub Treo\nand\nPulitzer\nwith its sweet vermouth and Aperol combination. Once prepared, La Vida Buena proffered an orange oil over Aperol's orange notes and mezcal's smoke to the nose. Next, orange and grape on the sip turned into smoke, vegetal, and savory flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedJbJaVvSLXnPymEN63EFrI4CUk_66aKGHuCLGXGhuNRGyOdx_iyi1dRWvZBsGIsuGxBSCq0oi1NHkXCJ0mTbf39mxrhKw4dCrG0ryeQkfSFk-rWxLFvd7Ucs1me-kqymbPuXKQ0zbLY8/s320/lavidabuena5846.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedJbJaVvSLXnPymEN63EFrI4CUk_66aKGHuCLGXGhuNRGyOdx_iyi1dRWvZBsGIsuGxBSCq0oi1NHkXCJ0mTbf39mxrhKw4dCrG0ryeQkfSFk-rWxLFvd7Ucs1me-kqymbPuXKQ0zbLY8/s800/lavidabuena5846.jpg", "comment_count": 0 }, { "title": "frau holle", "url": "https://cocktailvirgin.blogspot.com/2020/12/frau-holle.html", "published": "2020-12-02T08:00:00.011-05:00", "updated": "2020-12-02T08:00:02.705-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Samuel Bishop", "source": "The United States of Cocktails", "year": null }, "categories": [ "cynar", "rum", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Zacapa 23 Rum", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "3/4 oz Cynar", "1/4 oz Smith & Cross Rum" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a sprig of rosemary (grapefruit twist).", "body_text": "1 1/2 oz Zacapa 23 Rum\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n3/4 oz Cynar\n1/4 oz Smith & Cross Rum\nStir with ice, strain into a rocks glass with ice, and garnish with a sprig of rosemary (grapefruit twist).\nTwo Wednesdays ago, I opened up my other recent acquisition of Brian Bartel's\nThe United States of Cocktails\n. There in the Idaho section, I was intrigued by the Frau Holle by Boise bartender Samuel Bishop. This drink named after a character in a Grimm Brothers' fairy tale reminded me of a few cocktails like the\nDesk Job\n, but nothing with that exact combination.\nThe Frau Holle met the nose with a bright grapefruit oil over darker caramel, smoke, and rum funk aromas. Next, the caramel from the dark rum and Cynar filled the sip, and the swallow brought forth the rum flavors along with chocolate, funk, and vanilla blending in the Cynar's herbal elements.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYpST5f9BXDW2tlviHgsgmaghbJTPDHJ241vg5kq9TK4Ed69B7V_uGSktkuJHQSUFcrGYRExc3y654lttJqogWnerKaPII9DKeyfxEcqvcTuKwGWxxxdkEjsVYykPMfXw0rk07mQopjmt/s320/frauholle5848.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYpST5f9BXDW2tlviHgsgmaghbJTPDHJ241vg5kq9TK4Ed69B7V_uGSktkuJHQSUFcrGYRExc3y654lttJqogWnerKaPII9DKeyfxEcqvcTuKwGWxxxdkEjsVYykPMfXw0rk07mQopjmt/s800/frauholle5848.jpg", "comment_count": 0 }, { "title": "louise", "url": "https://cocktailvirgin.blogspot.com/2020/12/louise.html", "published": "2020-12-03T08:00:00.027-05:00", "updated": "2020-12-03T08:00:01.979-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "gin", "pineapple syrup", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1/3 jigger Gin (1 1/2 oz Beefeater)", "1/6 jigger Italian Vermouth (1/2 oz Cocchi Sweet)", "1/6 jigger French Vermouth (1/2 oz Noilly Prat Dry)", "1/3 jigger Pineapple Syrup (1/2 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 jigger Gin (1 1/2 oz Beefeater)\n1/6 jigger Italian Vermouth (1/2 oz Cocchi Sweet)\n1/6 jigger French Vermouth (1/2 oz Noilly Prat Dry)\n1/3 jigger Pineapple Syrup (1/2 oz)\nStir with ice and strain into a cocktail glass.\nTwo Thursdays prior, I started perusing Bill Boothby's 1934\nWorld Drinks and How to Mix Them\nand discovered the Louise. The name and components reminded me of the\nMadame Lou\nin that tome, and the Madame Lou with a hint of pineapple syrup led me to craft the\nDiamond Queen\nfor the Tales of the Cocktail 2017 Martini riff competition. Here, it was a Perfect Martini with a lot more pineapple syrup that I ended up toning down. In the glass, the Louise met the senses with a pine and pineapple bouquet. Next, a semi-sweet and semi-tropical sip danced into a gin, pineapple, and herbal swallow. Overall, the balance was a bit too sweet for me (even with the reduced syrup level) as it warmed up, and perhaps the combination could have used a dash or two of absinthe or other bitters for not only drying abilities but for a little extra depth.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxeh1e9KWPD8PHedM3dNfKuZl32C7VUM_MVexGwZrHLD9nV9b5SMslRoYhUVD6fNh5H8zmm-7UeJ6wlOj_wnvmDIXd1-Vj2e9CXEfSjvl2bItSnRuVDmEaaYHgjVnphnM_EICy6jhcNbG/s320/louise5850.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxeh1e9KWPD8PHedM3dNfKuZl32C7VUM_MVexGwZrHLD9nV9b5SMslRoYhUVD6fNh5H8zmm-7UeJ6wlOj_wnvmDIXd1-Vj2e9CXEfSjvl2bItSnRuVDmEaaYHgjVnphnM_EICy6jhcNbG/s800/louise5850.jpg", "comment_count": 0 }, { "title": "fool's gold", "url": "https://cocktailvirgin.blogspot.com/2020/12/fools-gold.html", "published": "2020-12-04T08:00:00.051-05:00", "updated": "2020-12-04T08:00:06.060-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jen Ackrill", "source": "Top of Waikiki", "year": 2015 }, "categories": [ "amer picon", "creme de banane", "gin", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)", "1 oz St. George Dry Rye Gin", "3/4 oz Bittermens Amere Nouvelle (Torani Amer)", "1/4 oz Giffard Banane du Bresil" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lime twist.", "body_text": "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)\n1 oz St. George Dry Rye Gin\n3/4 oz Bittermens Amere Nouvelle (Torani Amer)\n1/4 oz Giffard Banane du Bresil\nStir with ice, strain into a cocktail coupe, and garnish with a lime twist.\nFor a drink two Fridays ago, I returned to Brian Bartels'\nThe United States of Cocktails\n. There, I spotted Jen Ackrill's Fool's Gold that fell somewhere between a\nLiberal\nand a\nBanana Boulevardier\n. Jen created this drink at the Top of Waikiki restaurant in Honolulu, and it appeared in Gaz Regan's\n101 Best New Cocktails 2015\nalongside my\nColleen Bawn Knickebein\n(strangely, I submitted that recipe for a section on Pousse cafe-style drinks (it never garnered enough submissions to make a full section), and Gaz liked it more than the drink that I had submitted for the regular 101 cocktails section).\nThe Fool's Gold met the nose with Bourbon and banana aromas at first with orange notes coming through later. Next, the caramel from the Picon filled the sip; then, the swallow showcased Bourbon, juniper, and a bitter tropical note that came across almost like pineapple, and this was followed by a banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jdSxNHqes_3nixgI4NcW0yhEMQvVNFt9wk3sqxcnNCNqVDSVotNBREbpW_sO8cxPqoXAZ0xkeeuWPofOBNycNvCNfDXGf5w2BEtIQEjh5ab0xmDoVPthcM8m1rdmrYBcTdSK7lL7rXRx/s320/foolsgold5853.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jdSxNHqes_3nixgI4NcW0yhEMQvVNFt9wk3sqxcnNCNqVDSVotNBREbpW_sO8cxPqoXAZ0xkeeuWPofOBNycNvCNfDXGf5w2BEtIQEjh5ab0xmDoVPthcM8m1rdmrYBcTdSK7lL7rXRx/s800/foolsgold5853.jpg", "comment_count": 0 }, { "title": "arnaud's atomic bomb", "url": "https://cocktailvirgin.blogspot.com/2020/12/arnauds-atomic-bomb.html", "published": "2020-12-05T08:00:00.026-05:00", "updated": "2020-12-05T08:00:04.301-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Arnaud's French 75 Bar", "year": null }, "categories": [ "bitters (aromatic)", "gin", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1/3 Bottled-in-Bond Bourbon (1 oz Old Grand-Dad)", "1/3 Gin (1 oz St. George Dry Rye)", "1/3 Italian Vermouth (1 oz Cocchi Sweet)", "1 dash Abbott's Bitters (Tempus Fugit's recreation)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a cherry garnish here.", "body_text": "1/3 Bottled-in-Bond Bourbon (1 oz Old Grand-Dad)\n1/3 Gin (1 oz St. George Dry Rye)\n1/3 Italian Vermouth (1 oz Cocchi Sweet)\n1 dash Abbott's Bitters (Tempus Fugit's recreation)\nStir with ice and strain into a cocktail glass; I added a cherry garnish here.\nTwo Saturdays ago, I selected Ted Saucier's\nBottoms Up\nbook for the night's libation. There, I spotted the Arnaud's Atomic Bomb that reminded me of the\nH Bomb\nin Stan Jones' book with its split base spirit and herbal sweetener. The combination of Bourbon and gin was one that I would normally skip; however, the combination of Bourbon and St. George's Dry Rye Gin in the Fool's Gold the day before worked wonderfully. Therefore, I went with that duo and gave this recipe a spin. The only history provided was that it was crafted at Arnaud's French 75 Bar in New Orleans.\nThe drink greeted the senses with Bourbon accented with the vermouth's grape aroma. Next, the grape continued on into the sip, and the swallow shared whiskey, gin's botanicals, clove, and allspice flavors. Overall, the H Bomb lived up to the name more with its Green Chartreuse, but this certainly was a pleasant Manhattan-Gin&It hybrid.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0hSRekFRf8lIVsH__knmsVTs-B6zeFzxWG7N3fUMJKU4mk_ZoTmbScoWovOp5hHzZ7rP6ueLUL3H1qn2JJuY-PPBE6apJ4qehivX4UtSFTtTGnEZmh5ph97vGqLfQ4ac_rCV7rkOmYZB/s320/arnaudsatomicbomb5855.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0hSRekFRf8lIVsH__knmsVTs-B6zeFzxWG7N3fUMJKU4mk_ZoTmbScoWovOp5hHzZ7rP6ueLUL3H1qn2JJuY-PPBE6apJ4qehivX4UtSFTtTGnEZmh5ph97vGqLfQ4ac_rCV7rkOmYZB/s800/arnaudsatomicbomb5855.jpg", "comment_count": 0 }, { "title": "gill sans", "url": "https://cocktailvirgin.blogspot.com/2020/12/gill-sans.html", "published": "2020-12-06T08:00:00.035-05:00", "updated": "2020-12-06T08:00:01.645-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeff Hollinger", "source": "Absinthe Brasserie & Bar", "year": null }, "categories": [ "absinthe", "bitters (orange)", "gin", "maraschino", "sherry" ], "ingredients": [ "2 oz Plymouth Gin (Damrak)", "3/4 oz Manzanilla Sherry (Hidalgo La Gitana)", "1/4 oz Maraschino (Maraska)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (Kübler), and garnish with a lemon twist.", "body_text": "2 oz Plymouth Gin (Damrak)\n3/4 oz Manzanilla Sherry (Hidalgo La Gitana)\n1/4 oz Maraschino (Maraska)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass pre-rinsed with absinthe (Kübler), and garnish with a lemon twist.\nTwo Sundays ago, I selected the 2010\nA Taste for Absinthe\nbook on my shelf that I had not touched for several years. There, I chose the Gill Sans from Jeff Hollinger at San Francisco's Absinthe Brasserie & Bar. I never made that recipe back in the day for I only added Fino and Manzanilla sherries to my collection in the last year or so. Overall, it reminded me of the Improved Martini better known as the\nTuxedo No. 2\nwith the dry sherry element from Eastern Standard's\nTuxedo No. 3\ninstead of the dry vermouth. The drink was most likely named after the font invented in 1928 and modeled after the one used by the London Underground, praised for its \"classic simplicity and real beauty,\" and popular throughout England.\nThe Gill Sans proffered a lemon, anise, and pine aroma. Next, a crisp white wine sip displayed a hint of cherry, and the swallow continued on with gin, briny sherry, and nutty cherry flavors with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QaIlaBvhiFXvtt5hcjwtis5I6OkDKG50wwSIAe4fmadYk7v7gdl14Mk3wcxA44krgkl-vqOuNx7vF_nL-MJfpSeHoxI7peZAZA6i1dj9C_gYOH7JDyC9KnCA1PCtZRwz-wruhx1IwTvw/s320/gillsans5856.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QaIlaBvhiFXvtt5hcjwtis5I6OkDKG50wwSIAe4fmadYk7v7gdl14Mk3wcxA44krgkl-vqOuNx7vF_nL-MJfpSeHoxI7peZAZA6i1dj9C_gYOH7JDyC9KnCA1PCtZRwz-wruhx1IwTvw/s800/gillsans5856.jpg", "comment_count": 0 }, { "title": "black apple old fashioned", "url": "https://cocktailvirgin.blogspot.com/2020/12/black-apple-old-fashioned.html", "published": "2020-12-07T08:00:00.039-05:00", "updated": "2020-12-07T08:00:08.390-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amaro", "year": null }, "categories": [ "amaro", "applejack", "bitters (other)" ], "ingredients": [ "1 1/2 oz Apple Brandy (2 oz Laird's Bonded)", "1 1/2 oz Jagermeister (1 oz)", "2 dash Apple Bitters (Dashfire)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Apple Brandy (2 oz Laird's Bonded)\n1 1/2 oz Jagermeister (1 oz)\n2 dash Apple Bitters (Dashfire)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Mondays ago was Sother Teague's birthday, so I opted for a recipe of his that I had saved from one of the Jagermeister \"Behind the Shot\" emails called the Black Apple Old Fashioned. While the recipe was equal parts, I shifted things to reflect the 2:1 balance found in the\nBlack Manhattan\n; however, some of the recipes online have it even more Jagermeister-heavy with only a single ounce of apple brandy (2:3). In a\nPunch\narticle, Sother described the rationale of the drink created at Amor y Amaro as, \"The fruit notes and the ginger-cinnamon [in Jägermeister] pair real well with the apple brandy. Who wouldn't like apple pie with ginger and cinnamon in it?\"\nThe Black Apple Old Fashioned gifted an orange, apple, caramel, and ginger bouquet to the nose. Next, caramel and apple notes on the sip turned over to apple, gentian-like bitterness, and spice such as anise and ginger on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuqmUwi-R3ZTOllbSHS-dZjaTjfpVV2VUowlnib3TgIO-5nKO9OKBsv8OisWHs6lQkHEXOx5bsLzcUoIT0kP-BAunWN_FjpR918ifkAo_LHHFHZk2G9LHES4ucDD5TYfWmBKsUpBZY2fG/s320/blackappleoldfash5859.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuqmUwi-R3ZTOllbSHS-dZjaTjfpVV2VUowlnib3TgIO-5nKO9OKBsv8OisWHs6lQkHEXOx5bsLzcUoIT0kP-BAunWN_FjpR918ifkAo_LHHFHZk2G9LHES4ucDD5TYfWmBKsUpBZY2fG/s800/blackappleoldfash5859.jpg", "comment_count": 0 }, { "title": "island of islay punch", "url": "https://cocktailvirgin.blogspot.com/2020/12/island-of-islay-punch.html", "published": "2020-12-08T08:00:00.018-05:00", "updated": "2020-12-08T08:00:02.653-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Taylor Ray Adorno", "source": "Ghost Donkey", "year": null }, "categories": [ "bitters (aromatic)", "lime juice", "passion fruit syrup", "rum", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Aged Barbado Rum (RL Seale 10 Year)", "1/2 oz Peated Scotch (Laphroaig 10 Year)", "1 oz Passion Fruit Juice (1/2 oz Passion Fruit Syrup)", "1/2 oz Cinnamon Syrup", "3/4 oz Lime Juice", "2 dash Bittermens Tiki Bitters (Bittercube Jamaican #2)" ], "instructions": "Shake with ice (cracked ice), pour into a Collins glass, and garnish with freshly grated nutmeg.", "body_text": "2 oz Aged Barbado Rum (RL Seale 10 Year)\n1/2 oz Peated Scotch (Laphroaig 10 Year)\n1 oz Passion Fruit Juice (1/2 oz Passion Fruit Syrup)\n1/2 oz Cinnamon Syrup\n3/4 oz Lime Juice\n2 dash Bittermens Tiki Bitters (Bittercube Jamaican #2)\nShake with ice (cracked ice), pour into a Collins glass, and garnish with freshly grated nutmeg.\nTwo Tuesdays ago, I opened up Chloe Frechette's\nEasy Tiki\nbook and found the Island of Islay Punch. The recipe was crafted by Taylor Ray Adorno of Ghost Donkey in New York City as a twist on the classic Bajan Rum Punch. Once prepared, the punch donated a peat smoke, woody spice, and cinnamon aroma to the nose. Next, lime and tropical fruit notes from the passion fruit on the sip led into rum, Scotch, passion fruit, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTlZD0euZ4m3NYJrljT2DgcY9inpxfWECqQdSHlzgVRb0TTvnAJvQ5fC3p61iFrjsQ1pV6je_r5OM3nDLTGXLKHyBz78ifMjneOuu8d5Dt9XAAwYKDmdHdSzxTGIM_aMLSi-r2TIXdLx0/s320/islandofislay_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTlZD0euZ4m3NYJrljT2DgcY9inpxfWECqQdSHlzgVRb0TTvnAJvQ5fC3p61iFrjsQ1pV6je_r5OM3nDLTGXLKHyBz78ifMjneOuu8d5Dt9XAAwYKDmdHdSzxTGIM_aMLSi-r2TIXdLx0/s800/islandofislay_ig.jpg", "comment_count": 0 }, { "title": "char no. 8", "url": "https://cocktailvirgin.blogspot.com/2020/12/char-no-8.html", "published": "2020-12-09T08:00:00.047-05:00", "updated": "2024-10-08T10:00:11.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drink", "year": null }, "categories": [ "amaro", "bitters (aromatic)", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/4 oz Compass Box Peat Monster Scotch (Laphroaig 10 Year)", "1/4 oz Zucca Rabarbaro (Sfumato)" ], "instructions": "Build in an Old Fashioned glass, add a large ice cub, and stir. Note: I found this rather bitter and dry with the Sfumato as the only sweetener, so I added a barspoon of syrup as noted above.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/4 oz Compass Box Peat Monster Scotch (Laphroaig 10 Year)\n1/4 oz Zucca Rabarbaro (Sfumato)\n(1/8 oz Simple Syrup)\n2 dash Bitter Truth Jerry Thomas Decanter Bitters\nBuild in an Old Fashioned glass, add a large ice cub, and stir. Note: I found this rather bitter and dry with the Sfumato as the only sweetener, so I added a barspoon of syrup as noted above.\nTwo Wednesdays ago, I spotted an Old Fashioned riff in Sother Teague's\nI'm Just Here for the Drink\n, and it was a Bourbon-based one with smoky elements added from Scotch as was seen in the\nBase Camp\nand Sfumato such as was done in the\nKnife to a Gun Fight\n. Sother was inspired by Buffalo Trace's experiments where they went past the normal barrel char levels of no. 3 or 4 (35 and 55 seconds under flame, respectively) and took it all the way up to 7 (3 to 3.5 minutes under flame); here, Sother wanted to outdo that by calling this one Char No. 8. In the glass, Char No. 8 offered up an earthy and smoky bouquet from peat in the the Scotch and the Chinese rhubarb root in the Sfumato. Next, caramel and char notes on the sip rolled into Bourbon, peat smoke, dried fruit, and bitter finish on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIFJNm8t_zke6zrR5hOmcH7cWBJyWWJ51RbXIQeRFVv7u-h8JCZx5skL2TcOeZEo4fQbbDnmFKd5A-mRv5kfEzu16GVgBu0LulikwZLX4iqxi9oZzukwIP5Yh6V8q-dmisUslvEg88wR7/s320/charno8_5863.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIFJNm8t_zke6zrR5hOmcH7cWBJyWWJ51RbXIQeRFVv7u-h8JCZx5skL2TcOeZEo4fQbbDnmFKd5A-mRv5kfEzu16GVgBu0LulikwZLX4iqxi9oZzukwIP5Yh6V8q-dmisUslvEg88wR7/s800/charno8_5863.jpg", "comment_count": 0 }, { "title": "california zephyr", "url": "https://cocktailvirgin.blogspot.com/2020/12/california-zephyr.html", "published": "2020-12-10T08:00:00.021-05:00", "updated": "2020-12-10T08:00:06.796-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Bottoms Up", "year": null }, "categories": [ "absinthe", "applejack", "apricot liqueur", "brandy" ], "ingredients": [ "1/2 jigger Applejack (1 1/4 oz Laird's Bonded)", "1/2 jigger Coronet Brandy (1 1/4 oz Pierre Ferrand Ambre Cognac)", "1 bsp Apricot Brandy (1/3 oz Rothman & Winter)", "1 bsp Absinthe (>1/2 bsp St. George)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1/2 jigger Applejack (1 1/4 oz Laird's Bonded)\n1/2 jigger Coronet Brandy (1 1/4 oz Pierre Ferrand Ambre Cognac)\n1 bsp Apricot Brandy (1/3 oz Rothman & Winter)\n1 bsp Absinthe (>1/2 bsp St. George)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago, I opened up Ted Saucier's\nBottoms Up\nand spotted the California Zephyr. I assumed that the name was a nod to Coronet Brandy being a domestic brandy made in California, and the combination seemed intriguing. As I was drinking it, I soon realized that I had this combination years ago as the classic\nSaucy Sue\nfrom\nThe Savoy Cocktail Book\nthat had a more international flair with Calvados and Cognac as its spirits call. Regardless, the California Zephyr showcased the brandy, orange oil, and hint of orchard fruit on the nose. Next, the apple-driven sip gave way to Cognac morphing into apricot on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJK6em46Xcc-0IcxuLGrdik5LDgW5SqRJsnYan2t8AwEoGbrRfqeAmq7Tv2fDAagRSCFq4k2jkU8mJEFOu4O_5uopQc17M9X-W8riRkX9P3NdFldZvHT1V-5S94gX8oydQCzXz6KH1A6V/s320/californiasephyr5865.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJK6em46Xcc-0IcxuLGrdik5LDgW5SqRJsnYan2t8AwEoGbrRfqeAmq7Tv2fDAagRSCFq4k2jkU8mJEFOu4O_5uopQc17M9X-W8riRkX9P3NdFldZvHT1V-5S94gX8oydQCzXz6KH1A6V/s800/californiasephyr5865.jpg", "comment_count": 0 }, { "title": "nice one", "url": "https://cocktailvirgin.blogspot.com/2020/12/nice-one.html", "published": "2020-12-11T08:00:00.038-05:00", "updated": "2020-12-11T08:00:06.836-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dan Greenbaum", "source": "Diamond Reef", "year": null }, "categories": [ "creme de banane", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Perucchi Sweet Vermouth (Cocchi)", "1 1/2 oz Amontillado Sherry (La Garrocha)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Perucchi Sweet Vermouth (Cocchi)\n1 1/2 oz Amontillado Sherry (La Garrocha)\nScant 1/2 oz Giffard Banane du Bresil\n(1 dash Abbott's Bitters)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I reached for Drew Lazor's\nSession Cocktails\nbook and spotted the Nice One. The recipe was crafted by Dan Greenbaum at the Diamond Reef in Brooklyn with banana nut bread being the starting point for this riff on the\nAdonis\n. The combination of Amontillado sherry and crème de banane was one that worked well in the\nGood Samaritan\nand the\nFrench Connection\n, so I was definitely game to give it a try. I regret that I did not have the spice-driven Spanish vermouth that the recipe called for on hand; with the Cocchi sweet vermouth, the drink turned out a bit too sweet for me, so my addition of a dash of aromatic bitters helped here to donate spice, provide depth, and dry things out a touch.\nThe Nice One proffered an orange, nutty, and banana aroma. Next, a sweet grape sip gave way to a nutty and banana swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGK8_nOttueSA6iztkiMRyKBmCkXcc8RdJ2dAPK8OM5jF4ZKktt1_QtFeJTqUtI_hIU-kbHGdDRVm5H4Pf61vcHwcxzgoJoL-K8j-aXPmuOYEOLu-T3DNseVvvdKc6OtXE_DSQ5dMvQhq/s320/niceone5866.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGK8_nOttueSA6iztkiMRyKBmCkXcc8RdJ2dAPK8OM5jF4ZKktt1_QtFeJTqUtI_hIU-kbHGdDRVm5H4Pf61vcHwcxzgoJoL-K8j-aXPmuOYEOLu-T3DNseVvvdKc6OtXE_DSQ5dMvQhq/s800/niceone5866.jpg", "comment_count": 0 }, { "title": "23 jump street", "url": "https://cocktailvirgin.blogspot.com/2020/12/23-jump-street.html", "published": "2020-12-12T08:00:00.040-05:00", "updated": "2020-12-12T08:00:04.799-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joseph Biolatto and Yoan Bonneau", "source": "Trophées du Bar", "year": 2012 }, "categories": [ "bitters (orange)", "bitters (Peychaud's)", "punt e mes", "quinquina", "tequila" ], "ingredients": [ "1 3/4 oz Calle 23 Reposado Tequila (Lunazul)", "1/2 oz Bonal Gentiane-Quina", "1/2 oz Punt e Mes", "6-8 dash Creole Bitters (Peychaud's)", "6-8 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 3/4 oz Calle 23 Reposado Tequila (Lunazul)\n1/2 oz Bonal Gentiane-Quina\n1/2 oz Punt e Mes\n6-8 dash Creole Bitters (Peychaud's)\n6-8 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Saturdays ago, I opened up Doni Belau's\nParis Cocktails\nand spied the 23 Jump Street that reminded me of the late 1980s television series\n21 Jump Street\nwith a young Johnny Depp more so than the movies that followed. Here, the name was influenced by the French run tequila brand Calle 23, and this recipe created by Joseph Biolatto and Yoan Bonneau won them the Trophées du Bar competition in 2012.\nThe 23 Jump Street greeted the nose with an orange and agave bouquet. Next, a grape-driven sip led into tequila and bitter grape flavors on the swallow with an anise and orange finish. As the drink warmed up, it got rather bitter, so perhaps a lighter hand with the dashes or serving this drink on the rocks could help reduce this shift.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprtZ04VPvCwwnfVkGeu9PYYN8k7eUQ3kB06D2jIOX9C_eOVyhRDQ61l5iO8nM6wNsIiDE1-vlt0i5Jpz6ZYfK1A7tZFRjXyJWQzEMhZHxZO_IY6SsJrI2kYduSXuq-Lfcyxk7gPmEeVWn/s320/23jumpstreet5868.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprtZ04VPvCwwnfVkGeu9PYYN8k7eUQ3kB06D2jIOX9C_eOVyhRDQ61l5iO8nM6wNsIiDE1-vlt0i5Jpz6ZYfK1A7tZFRjXyJWQzEMhZHxZO_IY6SsJrI2kYduSXuq-Lfcyxk7gPmEeVWn/s800/23jumpstreet5868.jpg", "comment_count": 0 }, { "title": "volcano house hot buttered rum", "url": "https://cocktailvirgin.blogspot.com/2020/12/volcano-house-hot-buttered-rum.html", "published": "2020-12-13T08:00:00.036-05:00", "updated": "2020-12-13T08:00:02.805-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": "build", "attribution": { "creator": "Bob A. Ida", "source": "Volcano House", "year": null }, "categories": [ "*hot", "lemon juice", "maraschino", "rum", "simple syrup", "tea" ], "ingredients": [ "1 jigger Myers' Rum (2 oz Plantation Original Dark)", "1/2 jigger Sirop (1/2 oz Simple Syrup)", "1/2 jigger Lemon Juice (1/2 oz)" ], "instructions": "Build in a large Fizz glass (pre-heated single old fashioned). Fill with very hot tea (5-6 oz Japanese green tea), float a small piece of butter, and add a lemon twist and 3-4 cloves.", "body_text": "1 jigger Myers' Rum (2 oz Plantation Original Dark)\n1/2 jigger Sirop (1/2 oz Simple Syrup)\n1/2 jigger Lemon Juice (1/2 oz)\nA few dashes Maraschino (1 scant bsp Luxardo)\nBuild in a large Fizz glass (pre-heated single old fashioned). Fill with very hot tea (5-6 oz Japanese green tea), float a small piece of butter, and add a lemon twist and 3-4 cloves.\nFor a cocktail suggestion two Sunday nights ago, I picked out Ted Saucier's\nBottoms Up\nand spotted a hot drink recipe that seemed perfect for the chilly weather. That drink was the Hot Buttered Rum created at the Volcano House in Hawaii by Bob A. Ida. I came to love Hot Buttered Rum when I tasked myself to create the\nhouse recipe\nat Loyal Nine for the inaugural winter season, and I have enjoyed the other Tiki-style ones that I have found in the literature such as the\nPub & Prow's Hot Buttered Rum\n,\nHot Tiger's Milk\n, and the\nHot Zombie\n. This Hawaiian recipe was closest to the Hot Zombie for it contained citrus juice in the mix.\nThe Volcano House's Hot Buttered Rum was subtitled in the book with \"A welcome drink on cold rainy days\" which sounded more delightful than the weather we were experiencing in the Northeast. On the nose, butter, lemon, and dark rum aromas greeted the senses. Next, lemon with a slickness from the butter filled the sip, and the swallow came through with dark rum, lemon, green tea, and a hint of nuttiness from the Maraschino.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyapeg3gUyu4jBNy2GzsfiUcRTIF6xFt3BZYTioF8lZYU_-j-_Rt3_hj0sTTrxiwHWQDEelx1qsmBB0tEt3Vsil2iPjLGtFyAlNpiBz05jhgmq4u12sN1Qynfv8wSer_gnVmq1kjTjDyrJ/s320/volcanohotbutteredrum5871.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyapeg3gUyu4jBNy2GzsfiUcRTIF6xFt3BZYTioF8lZYU_-j-_Rt3_hj0sTTrxiwHWQDEelx1qsmBB0tEt3Vsil2iPjLGtFyAlNpiBz05jhgmq4u12sN1Qynfv8wSer_gnVmq1kjTjDyrJ/s800/volcanohotbutteredrum5871.jpg", "comment_count": 0 }, { "title": "dutch coupe", "url": "https://cocktailvirgin.blogspot.com/2020/12/dutch-coupe.html", "published": "2020-12-14T08:00:00.029-05:00", "updated": "2020-12-14T08:00:07.917-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tess Posthumus", "source": "Door 74", "year": 2013 }, "categories": [ "bitters (orange)", "cynar", "genever", "vermouth (sweet)" ], "ingredients": [ "2 oz Bols Corenwyn", "1/2 oz Carpano Sweet Vermouth (2/3 oz Cocchi)", "2 tsp Cynar (1/3 oz)", "1 dash Orange Flower Water (6 drop)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Bols Corenwyn\n1/2 oz Carpano Sweet Vermouth (2/3 oz Cocchi)\n2 tsp Cynar (1/3 oz)\n1 dash Orange Flower Water (6 drop)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I perused Gary Regan's\nThe Joy of Mixology, Revised and Updated Edition\nand spotted the Dutch Coupe that would make use of the bottle of Corenwyn Genever that I bought in the Schiphol Airport during a layover on a business trip many years ago. The recipe was for the Dutch Coupe crafted by Tess Posthumus at Door 74 in Amsterdam (now at Flying Dutchmen and Dutch Courage bars) to commemorate the abdication of Queen Beatrix of Netherlands in 2013. Once prepared, the Dutch Coupe proffered an orange aroma from the twist and the flower water over that of the Corenwyn's malt. Next, caramel and grape of the sip transitioned to a bitter malt swallow with a vegetal orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeJXmx1zBIhqoJqoZizPaZ5EpFNU5mpFI7Z1TOzmIJMRxHAoS0mohs6-Rc7qu4ZurdQZeobCh5bgWUjNMZ5shyN6XfeHO0bQ5ukacaILuOtOkjO-TDxmbgc-BNmBN1ayg5d4BcZY0hTiw/s320/dutchcoupe5872.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeJXmx1zBIhqoJqoZizPaZ5EpFNU5mpFI7Z1TOzmIJMRxHAoS0mohs6-Rc7qu4ZurdQZeobCh5bgWUjNMZ5shyN6XfeHO0bQ5ukacaILuOtOkjO-TDxmbgc-BNmBN1ayg5d4BcZY0hTiw/s800/dutchcoupe5872.jpg", "comment_count": 0 }, { "title": "royal scot", "url": "https://cocktailvirgin.blogspot.com/2020/12/royal-scot.html", "published": "2020-12-15T08:00:00.008-05:00", "updated": "2020-12-15T08:00:00.391-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "F. Bowling", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "drambuie", "grenadine", "lemon juice", "scotch" ], "ingredients": [ "6/10 Vat 69 Whisky (1 3/4 oz Famous Grouse)", "2/10 Drambuie (1/2 oz)", "1/10 Grenadine (1/4 oz)", "1/10 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "6/10 Vat 69 Whisky (1 3/4 oz Famous Grouse)\n2/10 Drambuie (1/2 oz)\n1/10 Grenadine (1/4 oz)\n1/10 Lemon Juice (1/2 oz)\nShake with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Tuesdays ago, I returned to the 1937\nCafé Royal Cocktail Book\nand spotted the Royal Scot by UK Bartender's Guild member F. Bowling. I found this Whisky Sour with Drambuie and grenadine to be curious enough to try especially after remembering how well Scotch paired with grenadine in Eastern Standard's\nCoup d'État\nand Hugo Ensslin's\nLittle Rebel\n. Once assembled, the Royal Scot welcomed the senses with a lemon, whisky, honey, and berry bouquet. Next, a lemon and berry sip led into Scotch, honey, and herbal flavors on the swallow. Indeed, the grenadine added a fruity complexity to the mix that was absent in the\nLake George\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPi3723bttGad1MS4vJirI7eKzNWkMJU_BOkMSCgsjDXH-xiUkzCoX-7WngmBSI-7e-762-S0G2gsaRBYxHCq2f_s6EyYkht6oQoUPaPkG_Y2kXMmbGAqzZRkhmOQVxoyAZIi_F2HXMo-/s320/royalscot5875.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPi3723bttGad1MS4vJirI7eKzNWkMJU_BOkMSCgsjDXH-xiUkzCoX-7WngmBSI-7e-762-S0G2gsaRBYxHCq2f_s6EyYkht6oQoUPaPkG_Y2kXMmbGAqzZRkhmOQVxoyAZIi_F2HXMo-/s800/royalscot5875.jpg", "comment_count": 0 }, { "title": "caveat emptor", "url": "https://cocktailvirgin.blogspot.com/2020/12/caveat-emptor.html", "published": "2020-12-16T08:00:00.039-05:00", "updated": "2020-12-16T08:00:15.801-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (mole)", "campari", "cynar", "rum", "sherry" ], "ingredients": [ "1 oz Plantation OFTD Overproof Rum", "1 oz Lustau East India Solera Sherry (*)", "1/2 oz Benedictine", "1/2 oz Cynar", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a Campari-rinsed cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 oz Plantation OFTD Overproof Rum\n1 oz Lustau East India Solera Sherry (*)\n1/2 oz Benedictine\n1/2 oz Cynar\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into a Campari-rinsed cocktail coupe, and garnish with a grapefruit twist.\n(*) An Amontillado or Oloroso will work here in a pinch but will come across as a little drier and lacking light raisiny notes. Lustau's cream sherry is a mix of Oloroso with a little Pedro Ximenez.\nTwo Wednesdays ago, I recalled Maks Pazuniak's\nWarning Label\nfrom the 2011\nBeta Cocktails\nbook and was inspired to riff on it. I subbed out the 151 proof Demerara rum and Punt e Mes for Plantation OFTD and Lustau's East India Solera Sherry, respectively, for starters. I also split the Cynar with Benedictine as drinks like the\nFilthy Rich\nand\nChachita\nwere still fresh in my mind. Finally, instead of the grapefruit bitters, I utilized mole bitters and replaced the grapefruit notes by swapping out the lemon twist with a grapefruit one, and I kept Maks' original Campari rinse intact.\nFor a name, I dubbed this one the Caveat Emptor which means that the buyer is responsible for assessing the quality and suitability before purchasing the goods. In the glass, the Caveat Emptor met the nose with an offer of grapefruit, smoky, chocolate, and bitter orange aromas. Next, a grape and caramel sip approved of the funky rum, vegetal, herbal, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphyaPRwWSq7WqGWW3ceXT-lNZpvD81iL7boWb1WByC3jN4xdxWVHBHXe4mILFdgxR72u16gMWMkfgKjVvFMNYAqe1vvk0R_R2gxHT-F7GeZxuMgZCDOkIW2FluAQACDi3wWPNtZtiiruU/s320/caveatemptor5876.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphyaPRwWSq7WqGWW3ceXT-lNZpvD81iL7boWb1WByC3jN4xdxWVHBHXe4mILFdgxR72u16gMWMkfgKjVvFMNYAqe1vvk0R_R2gxHT-F7GeZxuMgZCDOkIW2FluAQACDi3wWPNtZtiiruU/s800/caveatemptor5876.jpg", "comment_count": 0 }, { "title": "richelieu", "url": "https://cocktailvirgin.blogspot.com/2020/12/richelieu.html", "published": "2020-12-17T08:00:00.035-05:00", "updated": "2020-12-17T08:00:06.781-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1914 }, "categories": [ "brandy", "lime juice", "rum", "simple syrup (other)" ], "ingredients": [ "1/2 Brandy (1 1/2 oz Courvoisier VS Cognac)", "1/4 Bacardi (3/4 oz Santa Teresa Claro + 1 bsp Batavia Arrack)", "1/2 juice of Lime (1/2 oz)", "2 dash Fraise Syrup (1 frozen Strawberry muddled in 1/2 oz Simple Syrup)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Brandy (1 1/2 oz Courvoisier VS Cognac)\n1/4 Bacardi (3/4 oz Santa Teresa Claro + 1 bsp Batavia Arrack)\n1/2 juice of Lime (1/2 oz)\n2 dash Fraise Syrup (1 frozen Strawberry muddled in 1/2 oz Simple Syrup)\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I opened up\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Richelieu. While I did not have a fraise syrup on hand, I improvised with a frozen strawberry and simple syrup to make this drink. There was no history provided about the name, but there was the 1914 American silent historical drama film based on the play \"Richelieu\" which would at least match up with the book's time frame. That title referred to Armand Jean du Plessis known as Cardinal Richelieu in France, and his nickname of \"The Red Eminence\" would match the drink's color. Once assembled, the Richelieu cocktail proffered a strawberry, lime, and rum aroma. Next, it decreed a strawberry and lime sip that gave way to Cognac and grassy funk flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9QQw7oPZMzfA0n3r1B_ZddRj_PCPOOnVB0Oro38coE0gkUQlykc7DOWn-SzLcl4PZBHpFADle8qmGOivgMJ-z2cuegAUXDO9qbI0Rmm05wqrb8W6Vkoj1lt05shiRVJP3PHfigq6GQEG/s320/richelieu5879.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9QQw7oPZMzfA0n3r1B_ZddRj_PCPOOnVB0Oro38coE0gkUQlykc7DOWn-SzLcl4PZBHpFADle8qmGOivgMJ-z2cuegAUXDO9qbI0Rmm05wqrb8W6Vkoj1lt05shiRVJP3PHfigq6GQEG/s800/richelieu5879.jpg", "comment_count": 0 }, { "title": "montresor & fortunado", "url": "https://cocktailvirgin.blogspot.com/2020/12/montresor-fortunado.html", "published": "2020-12-18T08:00:00.047-05:00", "updated": "2020-12-18T08:00:04.367-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "bitters (orange)", "cynar", "mezcal", "sherry", "st. germain" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Amontillado Sherry (La Garrocha)", "3/4 oz Cynar", "1/4 oz St. Germain (St. Elder)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist (garnished with twist).", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Amontillado Sherry (La Garrocha)\n3/4 oz Cynar\n1/4 oz St. Germain (St. Elder)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist (garnished with twist).\nTwo Fridays ago, I desired a sherry recipe, so I searched the\nKindred Cocktails\nand found the Montresor & Fortunado. This Edgar Allan Poe-themed drink was created by New York City bartender Rafa Garcia Febles in 2014, and it was named after two of the characters in \"The Cask of the Amontillado.\" The agave spirit, fortified wine, Cynar, and elderflower liqueur structure reminded me of the\nLibretto\n,\nMexican Turnover\n, and\nNina Brava\n, so I was definitely intrigued by this libation. Moreover, the concept tied into a bit of Boston history for Poe was inspired by a legend he heard while serving in a fort in Boston Harbor called Fort Independence on Castle Island. It involved a duel over a card game where the other soldiers got the duel's winner drunk and entombed him in a vault in the fort as revenge. The only evidence backing up this legend was that a skeleton in a decaying military uniform was uncovered in 1905 chained to the wall in an abandoned gun emplacement.\nThe Montresor & Fortunado greeted the senses with a lemon, smoke, and vegetal nose. Next, grape, caramel, and grapefruit notes on the sip followed with smoky mezcal, funky herbal, nutty sherry, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLm4PLCvT6PqqJCMbXZ8HUGEt_Iz1d_FkRbvb-tr381Prsrfm6QK2irFacNgiUuGgrlUFDp1l9hBOfJPFkWDNxtyxatLhESdvRcR7HD_CLsPX4ofuOjLPl4zrWu23eH1e0A21f2_eJIRp/s320/montresor5881.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLm4PLCvT6PqqJCMbXZ8HUGEt_Iz1d_FkRbvb-tr381Prsrfm6QK2irFacNgiUuGgrlUFDp1l9hBOfJPFkWDNxtyxatLhESdvRcR7HD_CLsPX4ofuOjLPl4zrWu23eH1e0A21f2_eJIRp/s800/montresor5881.jpg", "comment_count": 0 }, { "title": "angel's envy rye-glazed maple walnut scones", "url": "https://cocktailvirgin.blogspot.com/2020/12/angels-envy-rye-glazed-maple-walnut.html", "published": "2020-12-18T12:42:00.003-05:00", "updated": "2020-12-18T12:45:30.903-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "whiskey (Rye)" ], "ingredients": [ "3m43s with music" ], "instructions": "Add to a bowl and mix: Add to a separate container and mix: Add the liquid scone ingredients into the dry and mix until combined. Divide the dough into 12-16 pieces, place on an oiled baking sheet, and insert the baking sheet into the 400°F oven. Sip some Angel's Envy Rye for 12-15 minutes and then remove the baking sheet from the oven. Let cool to room temperature. Pour the glaze over the scones and wait several minutes for the glaze to set (or face sticky fingers).", "body_text": "This is my own riff on the scone recipes in Isa Chandra Moskowitz's\nVegan with a Vengeance\nbook using the flavors in Angel's Envy Rye Whiskey as my inspiration.\nCheck out my cooking video (\n3m43s with music\n)\nhere!\nFirst, pre-heat the oven for 400°F. The glaze is presented first in the video, but it can be made while the scones are baking to be most time efficient. I powderized my own sugar in the blender, but confectioners' sugar is quicker and produces a better glaze texture. However, by making your own, you can use something more flavorful than white sugar. I used cane crystals but some brown sugar in the mix would work great!\nGlaze:\nMix and then set aside:\n• 2 Tbsp melted margarine (or butter)\n• 2 Tbsp Angel's Envy Rye\n• 1 cup powderized (or confectioners') sugar\nSolid scone ingredients:\nAdd to a bowl and mix:\n• 3 cups white or all purpose flour (I often replace 1/2 – 2/3 cup of that with whole wheat)\n• 2 Tbsp baking powder\n• 1/4 tsp salt\n• 1 cup chopped walnuts\nWet scone ingredients:\nAdd to a separate container and mix:\n• 1/3 cup vegetable oil\n• 1 1/4 cup soy milk\n• 2 tsp apple cider vinegar\n• 2 Tbsp maple syrup\nAdd the liquid scone ingredients into the dry and mix until combined. Divide the dough into 12-16 pieces, place on an oiled baking sheet, and insert the baking sheet into the 400°F oven. Sip some Angel's Envy Rye for 12-15 minutes and then remove the baking sheet from the oven. Let cool to room temperature. Pour the glaze over the scones and wait several minutes for the glaze to set (or face sticky fingers).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFEH10RUpFJgvP_5wRYXleMJrldzOIX2sHaBNteb_AOEj7Hn4prcKDWx6W7AAvuLYAFLe6InvsmL1xAJDWJXJdKlxuoHjoVjUQ0ZACQLC6R4M4IMPw4MbX0WM4LfMYtMb1OJCiXk7YvyK/s320/scones_400sq.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFEH10RUpFJgvP_5wRYXleMJrldzOIX2sHaBNteb_AOEj7Hn4prcKDWx6W7AAvuLYAFLe6InvsmL1xAJDWJXJdKlxuoHjoVjUQ0ZACQLC6R4M4IMPw4MbX0WM4LfMYtMb1OJCiXk7YvyK/s800/scones_400sq.jpg", "comment_count": 0 }, { "title": "la belle femme", "url": "https://cocktailvirgin.blogspot.com/2020/12/la-belle-femme.html", "published": "2020-12-19T08:00:00.034-05:00", "updated": "2020-12-19T08:00:05.462-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75", "year": null }, "categories": [ "absinthe", "aperol", "brandy", "dubonnet" ], "ingredients": [ "1 3/4 oz Cognac or Armagnac (Larressingle VSOP Armagnac)", "3/4 oz Dubonnet Rouge", "1/2 oz Aperol", "1/4 oz Absinthe (Butterfly)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 3/4 oz Cognac or Armagnac (Larressingle VSOP Armagnac)\n3/4 oz Dubonnet Rouge\n1/2 oz Aperol\n1/4 oz Absinthe (Butterfly)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Saturdays after having luck with my 2010\nA Taste for Absinthe\nbook, I decided to dust off the other absinthe recipe book from that year, namely Kate Simon's\nAbsinthe Cocktails\n. There, I spotted Chris Hannah's La Belle Femme crafted at Arnaud's French 75 in New Orleans that he named for the beautiful women of the French Quarter. I then found the recipe on\nFood & Wine\nand merged the two keeping the Kate Simon's orange twist (opposed to a lemon one) but opting for the site's increased Dubonnet and Aperol measurements (up from 1/2 oz and 1/3 oz, respectively). Dubonnet and Aperol was one that I have seem Chris utilize before in the\nDecolletage\n, and it also appeared in PDT's\nForeign Legion\n.\nLa Belle Femme greeted the nose with an orange, grape, and licorice aroma. Next, grape, berry, and orange notes on the sip rounded the corner to brandy, fruity, and licorice-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNp95QHzWFac4-9IvdKBWsoEIMsQnr4saDkl01igAmVpaLGWefsI9xliDHGRkwGaUS8SxyUhNftlcIxJzDFOwRzAOEArwpkKoEuGmNZ4LVmqO3C1f1Ypc-TpRFtq4UpjfDIKO88YFLBPv6/s320/labellefemme5882.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNp95QHzWFac4-9IvdKBWsoEIMsQnr4saDkl01igAmVpaLGWefsI9xliDHGRkwGaUS8SxyUhNftlcIxJzDFOwRzAOEArwpkKoEuGmNZ4LVmqO3C1f1Ypc-TpRFtq4UpjfDIKO88YFLBPv6/s800/labellefemme5882.jpg", "comment_count": 0 }, { "title": "smoking hand", "url": "https://cocktailvirgin.blogspot.com/2020/12/smoking-hand.html", "published": "2020-12-20T08:00:00.013-05:00", "updated": "2020-12-20T08:00:02.710-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "bitters (mole)", "campari", "scotch", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Highland Scotch (Deveron 12 Year) (*)", "3/4 oz Islay Scotch (Caol Ila 12 Year) (*)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Campari", "3 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "3/4 oz Highland Scotch (Deveron 12 Year) (*)\n3/4 oz Islay Scotch (Caol Ila 12 Year) (*)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Campari\n3 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\n(*) I only had the ingredients list, so I utilized the related\nTres Hands\nwith tequila and mezcal as my model. Adjust the ratios of the two according to taste and whisky choice.\nTwo Sundays ago, I returned to Sasha Petraske's\nRegarding Cocktails\nand came upon the entry for the\nRight Hand\n. In the description were its siblings, and the only one that I had not made was the Smoking Hand with Scotch for I could not find a recipe for it. Therefore, I improvised instead and used the Tres Hands as my recipe model with its equal parts nonsmoky and smoky spirit split. To balance that, I opted for a less intense Islay, namely Caol Ila, to work well here and not overwhelm my Highland Scotch. The Hand series was described by Sam Ross, but he did not attribute the creators of these less famous Milk & Honey classics.\nThe Smoking Hand met the nose with a peat smoke aroma before heading into a grape and malt sip. Next, smoky and briny Scotch flavors were joined by bitter orange ones on the swallow and followed by a chocolate and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFw-doFEy9MGI_IdKCclakn_9JoJqaGlFkFkK59PLRXFcURw4dB9gWo5nymFgNpZ-PbDgmbsjHZVSnYXfGsYZfiiNeIxQUvsGS-9MjZ158zApHMiez9_VkjvsB3lTiEkpIh_NHNbmNUTz/s320/smokinghand5884.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFw-doFEy9MGI_IdKCclakn_9JoJqaGlFkFkK59PLRXFcURw4dB9gWo5nymFgNpZ-PbDgmbsjHZVSnYXfGsYZfiiNeIxQUvsGS-9MjZ158zApHMiez9_VkjvsB3lTiEkpIh_NHNbmNUTz/s800/smokinghand5884.jpg", "comment_count": 0 }, { "title": "lupita", "url": "https://cocktailvirgin.blogspot.com/2020/12/lupita.html", "published": "2020-12-21T08:00:00.019-05:00", "updated": "2020-12-21T08:00:02.068-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Peychaud's)", "lime juice", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Lunazul)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lime Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. Perhaps increasing the apricot and lime to 3/4 oz each would give this a bit more body.", "body_text": "1 1/2 oz Reposado Tequila (Lunazul)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lime Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a cocktail coupe. Perhaps increasing the apricot and lime to 3/4 oz each would give this a bit more body.\nTwo Mondays ago, I was thinking about the\nPendennis Cocktail\nwith its apricot, Peychaud's, and lime, and wondered what it would be like as an agave-based drink instead of a gin one. Therefore, I subbed in the reposado tequila-mezcal combination from the\nOaxacan Old Fashioned\nto round out this mashup. For a name, I dubbed this the Lupita after the Mexican actress Lupita Tovar who was born in Oaxaca and starred in the 1931 Spanish language version of\nDracula\n. Once prepared, the Lupita shared a smoke aroma over apricot notes. Next, lime and orchard fruit on the sip sallied into smoky agave, bitter apricot, and anise on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNFaJcArVevnWPoAzXvolJUAJCjuhDNiiYAs30GejILeup8YeHyILi_hFOAXSbSEIG7KEd72sxrmQoQYwYBrT5UhfXWONcRrJXn5FLt30lFGsui2XsoD0IaCJKajmpcfKXxiGCfeOSZdF/s320/lupita5888.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNFaJcArVevnWPoAzXvolJUAJCjuhDNiiYAs30GejILeup8YeHyILi_hFOAXSbSEIG7KEd72sxrmQoQYwYBrT5UhfXWONcRrJXn5FLt30lFGsui2XsoD0IaCJKajmpcfKXxiGCfeOSZdF/s800/lupita5888.jpg", "comment_count": 1 }, { "title": "flora astoria", "url": "https://cocktailvirgin.blogspot.com/2020/12/flora-astoria.html", "published": "2020-12-22T08:00:00.029-05:00", "updated": "2020-12-22T08:00:02.630-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Lindsay Nader and Anne Robinson", "source": "PDT Cocktail Book", "year": null }, "categories": [ "bitters (other)", "falernum", "gin", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "2 oz Hendrick's Gin (Tanqueray Malacca)", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1 bsp Velvet Falernum", "4 dash Lavender Tincture (1 dash Scrappy's Lavender Bitters)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a dried lavender sprig (lemon twist).", "body_text": "2 oz Hendrick's Gin (Tanqueray Malacca)\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1 bsp Velvet Falernum\n4 dash Lavender Tincture (1 dash Scrappy's Lavender Bitters)\nStir with ice, strain into a cocktail coupe, and garnish with a dried lavender sprig (lemon twist).\nTwo weeks ago, I attended a Zoom session with the Scrappy's Bitters folks where they sent me a bunch of bitters samples in advance. Also in the kit was a sweetened whiskey sample that would serve as a base of an Old Fashioned with our choice of bitters or combinations thereof. In the mix was Scrappy's Lavender Bitters, so I decided the next night to make the Flora Astoria from the\nPDT Cocktail Book\n. The recipe was crafted by Lindsay Nader and Anne Robinson as their flowery riff of the inverse Martini, the\nAstoria\n, from\nThe Old Waldorf-Astoria Bar Book\n(it actually appeared a little before that in the 1930\nSavoy Cocktail Book\n).\nThe Flora Astoria presented a lavender, citrus, and pine bouquet to the nose. Next, a semi-sweet white grape sip slipped into gin, lavender, and lime flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vftXcYVsBPxZeymQZT_VV-NIpyeD3XkSnr8s6XjSkJet4KqqUlUPsuoMCJ7xRgfU0kU8qhyphenhyphenszVEYKg3ipsgmxGPEpoo37zBfOFYhsYCwtDIS7qpi4OzsyWMby1f772IZ0AfLAX62OmfH/s320/floraastoria5891.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vftXcYVsBPxZeymQZT_VV-NIpyeD3XkSnr8s6XjSkJet4KqqUlUPsuoMCJ7xRgfU0kU8qhyphenhyphenszVEYKg3ipsgmxGPEpoo37zBfOFYhsYCwtDIS7qpi4OzsyWMby1f772IZ0AfLAX62OmfH/s800/floraastoria5891.jpg", "comment_count": 0 }, { "title": "swine & roses", "url": "https://cocktailvirgin.blogspot.com/2020/12/swine-roses.html", "published": "2020-12-23T08:00:00.045-05:00", "updated": "2020-12-23T08:00:00.456-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "falernum", "rum" ], "ingredients": [ "1 1/4 oz Barbados Rum (RL Seale 10 Year)", "1 1/4 oz Cognac (Plantation Ambre)", "1/2 oz Falernum (Velvet)", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass rinsed with absinthe (Kübler), and garnish with a lime twist on the edge of the glass.", "body_text": "1 1/4 oz Barbados Rum (RL Seale 10 Year)\n1 1/4 oz Cognac (Plantation Ambre)\n1/2 oz Falernum (Velvet)\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass rinsed with absinthe (Kübler), and garnish with a lime twist on the edge of the glass.\nTwo Wednesdays ago, I mentioned in an internet thread on the Corn'n'Oil about how there was an old\nCognac-based\none that distiller Richard Seale found in a 1911 book. The\nrum version\nhas won out over time, but I had to imagine that the French brandy choice was the aristocrat's version as it was in America in the Julep and other drinks. Therefore, I wondered what it would be like as a split-base cocktail using both Cognac and Barbados rum, and the split base with rum reminded me of the rye-Cognac Sazeracs that I rather enjoy. Therefore, I took the riff in that direction by adding Peychaud's Bitters and an absinthe rinse to the mix, but I opted for a lime instead of lemon twist.\nThe original's name was derived from\nDeuteronomy\n11:13-15, and after searching related Bible verses, I got frustrated in the hopes of finding something that worked. The name Swine & Roses popped into my head from the 1990 dance club hit \"The Days of Swine and Roses\" by the band My Life With the Thrill Kill Kult, and it seemed to flow. Once prepared, the Swine & Roses offered up a lime and anise aroma to the nose. Next, a slightly caramel sip led into Cognac, rum, lime, ginger, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEY6nPFMJ3gJykWufRYTS8fmvyU3u1xaWidmLN3cdqACIqMa9I7ydIZJge9svr2nr-ty8k3xSS9Xklk4j7-ngru_ltbVk-Mq2Fs8NJBRye8SOvJTvpZbLIpJdklCiExhwrxGaLxUVZ2qa7/s320/swineroses5893.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEY6nPFMJ3gJykWufRYTS8fmvyU3u1xaWidmLN3cdqACIqMa9I7ydIZJge9svr2nr-ty8k3xSS9Xklk4j7-ngru_ltbVk-Mq2Fs8NJBRye8SOvJTvpZbLIpJdklCiExhwrxGaLxUVZ2qa7/s800/swineroses5893.jpg", "comment_count": 1 }, { "title": "beverly pickup", "url": "https://cocktailvirgin.blogspot.com/2020/12/beverly-pickup.html", "published": "2020-12-24T08:00:00.015-05:00", "updated": "2020-12-24T08:00:03.441-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Beverly Country Club", "year": null }, "categories": [ "cognac", "dubonnet", "sherry" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand Ambre)", "1 oz Dubonnet", "1 oz Dry Sherry (La Garrocha Amontillado)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Cognac (Pierre Ferrand Ambre)\n1 oz Dubonnet\n1 oz Dry Sherry (La Garrocha Amontillado)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Thursday ago, I selected Ted Saucier's\nBottoms Up\nfor the evening's libation. There, I spotted the Beverly Pickup attributed to the Beverly Country Club in New Orleans. I was curious about the club, and the first article that I found had the title, \"Remembering The Beverly, a mob-run playground in Jefferson Parish,\" so immediately I was intrigued. This illegal yet elegant casino ran from 1945 through 1962 when it became a dinner theater until it burned down in 1983. Mobsters drinking sherry and Dubonnet? Epic if true, but not so far fetched if owner Phil Kastel lived up to his nickname of \"Dandy.\"\nThe Beverly Pickup welcomed the senses with a lemon, Cognac, and plum aroma. Next, grape and red fruit notes on the sip gave way to Cognac, nutty, and light herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86yVZx-HGKsNcw6SPO7X1rr7Q6SkyaumanMgAgMoDjT_RsO2jQihbYjEMdPW57OR_-Ylafe8wENj4VKiiew23oDZcLahX_WaijL0RBVlzrSKyq7mffyH837jVrGxDWt5qhIPbbMkFdnqu/s320/beverlypickup5894.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86yVZx-HGKsNcw6SPO7X1rr7Q6SkyaumanMgAgMoDjT_RsO2jQihbYjEMdPW57OR_-Ylafe8wENj4VKiiew23oDZcLahX_WaijL0RBVlzrSKyq7mffyH837jVrGxDWt5qhIPbbMkFdnqu/s800/beverlypickup5894.jpg", "comment_count": 0 }, { "title": "tre amici", "url": "https://cocktailvirgin.blogspot.com/2020/12/tre-amici.html", "published": "2020-12-25T08:00:00.027-05:00", "updated": "2020-12-25T08:00:02.561-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "George Delgado", "source": "Greatest Bar on Earth at the Windows of the World", "year": null }, "categories": [ "amaro", "bitters (orange)", "punt e mes", "vermouth (sweet)" ], "ingredients": [ "1 oz Amaro Montenegro", "1 oz Punt e Mes", "1 oz Martini Riserva Speciale Sweet Vermouth (Cocchi)", "4 dash Fee's Orange Bitters (Angostura Orange)", "1 wedge Orange (1 slice)" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Amaro Montenegro\n1 oz Punt e Mes\n1 oz Martini Riserva Speciale Sweet Vermouth (Cocchi)\n4 dash Fee's Orange Bitters (Angostura Orange)\n1 wedge Orange (1 slice)\nShake with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Fridays ago, I reached for Dale DeGroff's\nThe New Craft of the Cocktail\nbook and spotted the Tre Amici that reminded me of my\nTre Amari Fizz\n. Here, there was only one amaro with a vermouth and a vermouth-amaro as the three main players. Dale seemed to attribute the drink to George Delgado of the Greatest Bar on Earth at the Windows of the World restaurant in New York City. Windows of the World was located in the north tower of the World Trade Center, and the name perhaps alluded to Delgado's loss of friends on September 11th. The shaking with an orange slice was a technique utilized in Sam Ross'\nToo Soon?\n, Hugo Ensslin's\nTwin Six\n, and my\nBefore the Bell\nwhere the slice donated not only juice but aromatic and bitter peel flavors to the mix.\nThe Tre Amici presented an orange and dark grape aroma that set the stage for an orange and grape sip. Next, there was a complex bitter swallow finishing with tangerine citrus notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2M2nhtmqC0ZDHKNuO4OfM0hoV8NbU_sfcL2CcMwIS14_5irHvrEFvgYhSGJRK2JUnVdEn2TLoWi-04gaV108GfEMYIsZAYYsnEplSKdRRpjYoBkZsQJtHAIgte8Lmrk-54k3xYdwOt5R-/s320/treamici5897.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2M2nhtmqC0ZDHKNuO4OfM0hoV8NbU_sfcL2CcMwIS14_5irHvrEFvgYhSGJRK2JUnVdEn2TLoWi-04gaV108GfEMYIsZAYYsnEplSKdRRpjYoBkZsQJtHAIgte8Lmrk-54k3xYdwOt5R-/s800/treamici5897.jpg", "comment_count": 0 }, { "title": "yule grog", "url": "https://cocktailvirgin.blogspot.com/2020/12/yule-grog.html", "published": "2020-12-26T08:00:00.007-05:00", "updated": "2020-12-26T08:00:00.407-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Brian Maxwell", "source": "Shaker of Spirits", "year": null }, "categories": [ "fernet-branca", "grapefruit juice", "honey", "lime juice", "passion fruit syrup", "pimento dram", "rum", "simple syrup (vanilla)" ], "ingredients": [ "3/4 oz Aged Jamaican Rum (3/8 oz each Plantation Xaymaca and Smith & Cross)", "3/4 oz Aged Barbados Rum (RL Seale 10 Year)", "3/4 oz Pineapple Rum (Plantation)", "1/4 oz Branca Menta", "1/4 oz Don's Spices #2 (1/8 oz each vanilla syrup and Hamilton's Allspice Dram)", "1/4 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "3/4 oz Lime Juice", "3/4 oz Graperuit Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass with a Grog ice cone, and garnish with mint sprigs, flowers, and powdered sugar (omit the garnishes). Shaker of Spirits", "body_text": "3/4 oz Aged Jamaican Rum (3/8 oz each Plantation Xaymaca and Smith & Cross)\n3/4 oz Aged Barbados Rum (RL Seale 10 Year)\n3/4 oz Pineapple Rum (Plantation)\n1/4 oz Branca Menta\n1/4 oz Don's Spices #2 (1/8 oz each vanilla syrup and Hamilton's Allspice Dram)\n1/4 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n3/4 oz Lime Juice\n3/4 oz Graperuit Juice\nShake with ice, strain into a double old fashioned glass with a Grog ice cone, and garnish with mint sprigs, flowers, and powdered sugar (omit the garnishes).\nTwo Saturdays ago, I was lured in by one of Brian Maxwell's Christmas drinks that he posted on his\nShaker of Spirits\nblog. That one was the Yule Grog which was a riff on the\nNavy Grog\nwith the honey found in Don the Beachcomber's version and the allspice from Trader Vic's. There were other flavors added to the mix including vanilla, passion fruit (found in the\nOld Yellowstain\nGrog), pineapple, and Branca Menta.\nThe Yule Grog presented a tropical aroma from the passion fruit syrup and the pineapple rum. Next, lime, grapefruit, passion fruit, and honey filled the sip, and the swallow rounded out the profile with funky rum, pineapple, allspice, and minty-menthol flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUld6xo6ALWDS32hBd6MFwqttNUvIDIs5BABTrvYvo_lOQAfZ0NN4lHpKaF6_zfCX0ph72gmXj9HWPEYRSdWVsozCde8zer0lepAJGs96ZDBA9yHzvSw3-64LHw7gxVhFDlcSZonPf3-s/s320/yulegrog5899.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUld6xo6ALWDS32hBd6MFwqttNUvIDIs5BABTrvYvo_lOQAfZ0NN4lHpKaF6_zfCX0ph72gmXj9HWPEYRSdWVsozCde8zer0lepAJGs96ZDBA9yHzvSw3-64LHw7gxVhFDlcSZonPf3-s/s800/yulegrog5899.jpg", "comment_count": 0 }, { "title": "dead monk's society", "url": "https://cocktailvirgin.blogspot.com/2020/12/dead-monks-society.html", "published": "2020-12-27T08:00:00.013-05:00", "updated": "2020-12-27T08:00:05.699-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kevin King", "source": "McCrady's", "year": 2016 }, "categories": [ "amaro", "benedictine", "bitters (orange)", "madeira", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rittenhouse Bonded Rye (1 3/4 oz due to a misread)", "3/4 oz Broadbent Verdelho Madeira (Blandy's 5 Year)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist placed on the edge of the glass.", "body_text": "1 1/4 oz Rittenhouse Bonded Rye (1 3/4 oz due to a misread)\n3/4 oz Broadbent Verdelho Madeira (Blandy's 5 Year)\nlight 1/4 oz Benedictine\nlight 1/4 oz Amaro Ramazzotti\n2 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist placed on the edge of the glass.\nTwo Sundays ago, I returned to Brian Bartels'\nThe United States of Cocktails\nand spotted the Dead Monk's Society. The recipe was attributed to Kevin King at McCrady's in Charleston, SC, circa 2016, and I had to assume that this\nCreole\n-like number was a reference to the monks that make Benedictine. The book did describe that the Madeira factored into the equation here since George Washington drank that fortified wine with his meal at the original McCrady's centuries ago. Once prepared, the Dead Monk's Society met the nose with an orange, rye, and root beer bouquet. Next, a semi-dry grape and caramel sip carried into a rye, root beer, herbal, and orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-Q14Kp5U6tFyncfxUXR40MGnGTAIW6I7Bi0ToG5-n1kbyCz2m1yzMHK4iuH4TuI7YVMtP7E61l6aSRGDsgfXVzRtHaCSzRY_cYz09PcHCKRxptzvEvob0oOS0BPzJI-RlaOsIEw7q8_R/s320/deadmonks5901.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-Q14Kp5U6tFyncfxUXR40MGnGTAIW6I7Bi0ToG5-n1kbyCz2m1yzMHK4iuH4TuI7YVMtP7E61l6aSRGDsgfXVzRtHaCSzRY_cYz09PcHCKRxptzvEvob0oOS0BPzJI-RlaOsIEw7q8_R/s800/deadmonks5901.jpg", "comment_count": 0 }, { "title": "talent scout", "url": "https://cocktailvirgin.blogspot.com/2020/12/talent-scout.html", "published": "2020-12-28T08:00:00.019-05:00", "updated": "2025-03-19T09:54:45.978-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Arthur Godfrey", "source": "Bottoms Up", "year": 1951 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "curacao", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon (Old Tub Bonded)", "1/2 oz Pierre Ferrand Dry Curaçao", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Buffalo Trace Bourbon (Old Tub Bonded)\n1/2 oz Pierre Ferrand Dry Curaçao\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Mondays prior, I delved back into Carey Jones'\nBrooklyn Bartender\nbook to find a glossed-over gem. There, I was drawn in by the Talent Scout that was offered up by Brian Smith at the Colonie for it reminded me of a curaçao-for-Maraschino\nFancy Free\nor perhaps a Bourbon-for-Genever\nDutch Courage\n. I later learned that the original recipe was from Ted Saucier's 1951\nBottoms Up\nwhere it was attributed to radio and television commentator Arthur Godfrey. Once prepared, the Talent Scout welcomed the senses with an orange and Bourbon aroma. Next, a malt-driven sip led into whiskey, orange, clove, and allspice flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tTUput3A__BXRgsPyH26eRhgTQ9eQQSgLLlwOPXhyJ5Db7_qnRguiJ5-BQ9nTuXCarWiInajfB0LmCI4pjmK7xJSQQgq_wFgDClpLNftRecbDgUch6O9VxFA_sHRzCOfoi5PfJg17hPu/s320/talentscout5902.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tTUput3A__BXRgsPyH26eRhgTQ9eQQSgLLlwOPXhyJ5Db7_qnRguiJ5-BQ9nTuXCarWiInajfB0LmCI4pjmK7xJSQQgq_wFgDClpLNftRecbDgUch6O9VxFA_sHRzCOfoi5PfJg17hPu/s800/talentscout5902.jpg", "comment_count": 0 }, { "title": "comet", "url": "https://cocktailvirgin.blogspot.com/2020/12/comet.html", "published": "2020-12-29T08:00:00.043-05:00", "updated": "2020-12-29T08:00:00.229-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Dorothy Perosino", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "gin", "lillet", "maraschino" ], "ingredients": [ "1/2 Orange Gin (1 1/2 oz Beefeater + 1 bsp Cointreau + 2 dash Angostura Orange Bitters)", "1/2 Lillet (1 1/2 oz Cocchi Americano)", "2 dash Maraschino (1 bsp Luxardo)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "1/2 Orange Gin (1 1/2 oz Beefeater + 1 bsp Cointreau + 2 dash Angostura Orange Bitters)\n1/2 Lillet (1 1/2 oz Cocchi Americano)\n2 dash Maraschino (1 bsp Luxardo)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Tuesdays ago, I decided to make the Comet from the 1937\nCafé Royal Cocktail Book\nthat was distinct from the 1952\nComet\nthat David Wondrich uncovered. While the more recent Comet was named after a jetliner, it was not made clear what the elder recipe referred to; the book only proffered that it was created by bartender Dorothy Perosino. One possibility was the Comet Skjellerup–Maristany that was visible for 32 days in 1927 and was noteworthy enough to be mentioned in J. R. R. Tolkien's book\nLetters From Father Christmas\n. I had skipped over this recipe previously since I lacked orange gin -- a style once rather common given the number of recipes that it appeared in and now can be found produced by Malfy (although I have only seen and tried their lemon gin). Luckily, Jeff Masson and Greg Boehm provided adaptation advice in\nThe Big Bartender's Book\n.\nThe Comet soared to the nose with orange and pineapple-like aromas. Next, apricot notes on the sip led to orange, juniper, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhgsHoRsXb4cRlBssOKSrPcsojrh-fM4QGhedJndVRec1R9zkHbtKM8cjnhaInoZoLfeQiQ8pLS4DWSNDPJSx4ZzXyrygqM5NHqgA8epwAFQSua0JGd5FwUgHKKYGp_0jNZ5L6c-a66Db/s320/comet5904.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhgsHoRsXb4cRlBssOKSrPcsojrh-fM4QGhedJndVRec1R9zkHbtKM8cjnhaInoZoLfeQiQ8pLS4DWSNDPJSx4ZzXyrygqM5NHqgA8epwAFQSua0JGd5FwUgHKKYGp_0jNZ5L6c-a66Db/s800/comet5904.jpg", "comment_count": 0 }, { "title": "lost leader", "url": "https://cocktailvirgin.blogspot.com/2020/12/lost-leader.html", "published": "2020-12-30T08:00:00.029-05:00", "updated": "2020-12-30T08:00:07.131-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tommy Klus", "source": "Kask", "year": null }, "categories": [ "creme de peche", "gin", "herbsainte", "lemon juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Plymouth Gin (Beefeater)", "1/2 oz Bull Run Pacific Rum (Privateer Tres Aromatique)", "1/2 oz Combier Crème de Peche (Mathilde)", "3/4 oz Lemon Juice", "1/4 oz 2:1 Demerara Syrup (1:1)" ], "instructions": "Shake with ice, strain into a cocktail glass, spritz Herbsaint over the top (4 drop), and garnish with a lemon twist.", "body_text": "1 oz Plymouth Gin (Beefeater)\n1/2 oz Bull Run Pacific Rum (Privateer Tres Aromatique)\n1/2 oz Combier Crème de Peche (Mathilde)\n3/4 oz Lemon Juice\n1/4 oz 2:1 Demerara Syrup (1:1)\nShake with ice, strain into a cocktail glass, spritz Herbsaint over the top (4 drop), and garnish with a lemon twist.\nTwo Wednesdays ago, I delved into the 2012\nThe Cocktail Hour\nseries and spotted the Lost Leader in gin edition. The Lost Leader was crafted by Tommy Klus at Kask in Portland, Oregon, and an old menu found online suggested that there was some ingredient drift given the description, \"Haymans Old Tom Gin, Ron Matusalem Platino, Orchard Pear Liqueur, lemon, Herbsaint.\" In the glass, the Lost Leader presented a peach, anise, and lemon bouquet to the nose. Next, lemon with a hint of stone fruit on the sip gave way to gin, rum, and peach on the swallow that gained anise on the finish over time. Overall, the rum acted as a good flavor bridge between the gin and the peach liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPAfZseA-YZAQoSA3xvpeyzNO-tCDHuSYXE2cL8Wt2foh5hAGMW9CJrBkWGp8drw5bAqLZ9jIsNbPv_MaWMoZT6tebsfJs1kQQ5KaQq8nfOf9ryz-mFKYowoqmPRk3Zo-q323wz4ALUOZ/s320/lostleader5907.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPAfZseA-YZAQoSA3xvpeyzNO-tCDHuSYXE2cL8Wt2foh5hAGMW9CJrBkWGp8drw5bAqLZ9jIsNbPv_MaWMoZT6tebsfJs1kQQ5KaQq8nfOf9ryz-mFKYowoqmPRk3Zo-q323wz4ALUOZ/s800/lostleader5907.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2020 ::", "url": "https://cocktailvirgin.blogspot.com/2020/12/freds-top-10-cocktail-moments-of-2020.html", "published": "2020-12-31T08:00:00.144-05:00", "updated": "2020-12-31T08:00:03.563-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1. I became a whiskey guardian." ], "instructions": null, "body_text": "In 2010, I was asked what my favorite cocktail that year was, and I decided not only to start a list of my favorite drinks, but I decided to list the top moments of the previous 12 months. So to continue with the tradition (despite 2020 being what it was), here is the 11th annual installment:\n1. I became a whiskey guardian.\nLast year, I hinted that I had a new gig as a part time brand ambassador, but I did not give any details past it being a whiskey distillery and they found me. A year later, I can reveal that it is Angel's Envy, and I have been enjoying the position. The beginning of the year had me doing lots of activities in bars and restaurants (including hosting a killer post-Speed Rack after party at Silvertone), and we pivoted the program to reach out to liquor stores to do promotions, events, and videos as well as to home consumers through virtual events. I planned on doing this alongside bartending part time; however, just as I finished off my 7th year behind the stick, the pandemic knocked out that means of work. I have not returned due to the lack of positions, diminished earning potential, increased stress, and health concerns. Perhaps in 2021, I will find myself bartending again, but until that point, I will be focusing on American whiskeys.\n2. Got more involved in the bartender's guild.\nThis year I continued on with my roll as secretary for the Boston chapter of the USBG. While it was not the most active year given safety concerns, we did have a few events in the beginning of the year and one in-person event once the quarantine began which was a kayaking on the Charles adventure. The rest were some cool virtual events such as our tour and tasting with Barr Hill. To assist with the pandemic issues themselves, I volunteered with the USBG charitable arm to help with the caseload. And finally, I joined the national educational committee and put in a number of hours to get education week off the ground; I also assembled the wrap-up\nslide show\nfrom the various chapters' social medias. I did get featured twice -- once in a\nchapter leader spotlight\nand the other was actually my cat Embury (photo of him below) as part of\nanimal shelter appreciation month\n.\n3. Learned how to shoot and edit videos.\nThe brand work really helped bolster my confidence speaking in front of groups, but it was the addition of video work that rounded off this skill set. The virtual age of quarantine extended my job description to include Zoom tastings, video shoots, and video editing to my repertoir. I began an\nInstagram-TV\nseries\nof whiskey cocktails created here in Boston (13 episodes to date) with me providing backstory on the recipe, the bartender, and/or bar while making the drink. Also in that link is a video of me making whiskey-glazed maple walnut scones, so baking videos as well! I also did videos with stores such as the\nBoston Shaker\nand\nBall Square Fine Wines\n. Moreover, I gave a few virtual talks and tastings, and the one at Julio's Liquors was\nrecorded\n(that had an in-person aspect with 10 spectators behind plexiglass stations that were spread out in a large room).\n4. I wrote some essays.\nFor my post-Speed Rack after party, the featured Angel's Envy menu item was not some fancy cocktail but a boilermaker where we donated money to a breast cancer charity that spoke to me, namely the Ellie Fund. Afterward, I wrote up a tribute to said\nbeer-shot duo\n. When the lock down began, I penned an essay for the USBG site about how\nlife's path\nis rarely a straight line; it was in the first week of things so forgive any optimism or naïveté. There was also an essay that should have been merely a mention in the \"got press\" section in this list, but the article's author trimmed my quote to fit his right wing agenda; therefore, I won't link to that article but instead to my treatise on\nhospitality versus activism\nthat followed. Finally, during quarantine, I noticed that I began dipping into my collectors bottles -- whether old, rare, or meaningful to only me -- and I wondered if others were doing the same. I put the question out there but did not get many responses, so I wrote later wrote up what the pandemic and spirits collecting\ntaught me about life\n.\n5. Got press.\nDespite the limitations, I did get a bit of press this year. The coolest one came out this past month where a recipe that I created at Russell House Tavern almost 6 years ago (that never made a menu and might not have been served to a guest) got noticed and picked up by\nEpicurious\nin this\narticle\nwith the recipe published separately\nhere\n. I also had a\nrecipe\npublished in\nDistiller\nusing Benedictine with a bonus quote about Drambuie. When the lockdown came on, I was\nquoted\nin the\nWeekly Dig\nabout how the service industry was handling things. And finally, some of my recommendations found their way into\nUproxx\nand related sites for\nlate season IPAs\n,\nFall beers\n,\nScotches for Bourbon drinkers\n,\nCanadian whisky\n,\ntequila\n,\nScotches\n(original question was favorite Highland), and\ntriple IPAs\n.\n6. I read a bit.\nI started the year off with a solid pace but somewhere around June or July, I began to falter. In the end, I read 19 books with 16 in the beginning of the year and 3 over the second half. Some of my favorites were Charles Bukowski's\nOn Drinking\n, Bernie Lubbers'\nBourbon Whiskey: Our Native Spirit\n, Bob Holmes'\nFlavor\n, Rafe Bartholomew's\nTwo and Two: McSorley's, My Dad, and Me\n, Hector Garcia's\nThe Book of Ichigo Ichie: The Art of Making the Most of Every Moment\n, Lulu Miller's\nWhy Fish Don't Exist: A Story of Loss, Love, and the Hidden Order of Life\n, Lew Bryson's\nWhiskey Master Class\n, and Eric Alperin's\nUnvarnished\n.\n7. I created some drinks!\nGiven that I did not work behind a bar or go out for cocktails for most of the year, I was a bit more productive at my home bar than usual. With Tiki drinks, I crafted the\nShipwrecked\n,\nWho Killed Mr. Moonlight?\n, and the\nDoomscroller\nas my top three. For Sours, the\nSaidoka\nand\nBetween the Devil and the Deep Blue Sea\nwere probably my better two. And lastly, I did several bitter drinks with honorable mention going to\nThe Elephant in the Room\n,\nHorror Hotel\n,\nCaveat Emptor\n, and\nThe Kid with the Replaceable Head\n.\n8. Visited brewery taprooms.\nWe tried to play it as safe as we could, and we found that brewery taprooms were good options (especially with recommendations of which ones were up on their protocols). Technically, beer gardens since all of them were outside. We finally got brave and ventured out starting in August to Lookout Farms which had a website-based ordering system and tables spaced out 15 feet apart in one of their fields. Some of the new ones that we made it to were Medusa's beer garden (down the street from the brewery), Faces Brewing Co., Cold Harbor Brewery, Backbeat Brewing Company, Timberyard Brewing Company, and Spicket River Brewery. We did not make it out to as many as previous years; with the need to buy food at each first round, we also limited our adventures to a single brewery instead of hitting 2-4 per adventure. Otherwise, much of my local beer appreciation happened at home either in my kitchen or in warmer months on our unit's deck on the second floor. That deck was a great escape where we watched the sun set and the bats flit around.\n9. Traveled slightly.\nBefore the pandemic, I made it to New York City twice. There, I got to have beers at McSorley's (pictured above) where my dad drank in the late 60s when he went to nearby Cooper Union. There were cocktail adventures to Amor y Amargo, Pouring Ribbons, and Holiday Cocktail Lounge. I also made it to Louisville once for Angel's Envy training, and I got to visit some old and some new spots there. Unfortunately, my April trips to Louisville for the Angel's Envy national meeting for Whiskey Guardians and to Pittsburg for the USBG Northeast regional meeting got canceled. After that, I think the only time that I left Massachusetts was cutting through Rhode Island to get to another part of Massachusetts to visit a beer garden.\n10. Really, you expect 10 good answers of what I got done during a pandemic?\nThe last one has historically been the hardest to answer. No, I was not energized enough to write a third cocktail book. Instead, we lived somewhat frugally and made use of our kitchen for most of our meals. We found a love of our deck to hang out on and even gussied it up with cafe string lights. Virtual drinking parties were also a thing with two major rituals springing up. One was Sazerac Sundays (pictured above) which lasted for several weeks, and the other one was Daiquiri Time Out which was every Monday and Friday for a little over two months. These were quite valuable as a way of socializing and not feeling alone, but soon Zoom fatigue set in, and the events trailed off. Who knows what next year will bring, but cheers and thanks for reading along this year!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34gEmtS0GK9hohum_HcAlW00tI-J0eHRwTU1ZLmjGJXJ67ozkhjpgtX8WRnAwAryV7Z2wHs94Nw8ls_EuWcNXg613xX9CQkFWbcglxpwS1DzKOeRB7QeYvuEddw0mQn4j10xtTDCrx3U8/s320/fredyarm_headshot_ae0041b_crop.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hMDznXNFkh52lc9wf5ng5IKNwUx9bImlnYBNeruDwdjXrN2XMDd7mD9NBw9FVgYs6lz958tybn3MxhgLbcmxlUH59NZUoVGaeICQkdF9IDHYwzG0VvZOwgV7VD1MJoRJ-3WtTeNDoJHq/s320/wholefoods_video_screenshot_crop400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoNarhruFO0fJKAMGekqAJUuLRKgQLRuLYhml0yJDsYPSk5_MCZ1b0glIUWg4Id-U0lK_x0kY-lFQ-N7ph5ZqPoIPAtsw95v_ookmAffYiWOzYf34VPsL3LwhhFsT6GhesOxv2tKABrDK/s320/fred_reading.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5BcQogA0_NQs1dtT6hF3tcGRPLsWWrncI7VwJxDNKA0LC5TZV6JNMAEiuAM2iot0FlAWFzBdnUCmBeUtpNTm7ceHU39KUxlNJGSLnB3XpYW03EBf04RHp7QzCgGCzuU-CH0ss1GOT_NH/s320/mcsorleys2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm86Lcanpn2L2gN4nDMzfKipMVzk941oHMEdnt6YhxpIFc7C9-DBMZ0HmjH3nagQgRLPcF9arl4XTlg7a19fbnUb9JQBDajqOtvy4nhfG0MjvhSvBjREzu4ciI34EgfkfUN477T8WXIeh/s320/sazeracsunday2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34gEmtS0GK9hohum_HcAlW00tI-J0eHRwTU1ZLmjGJXJ67ozkhjpgtX8WRnAwAryV7Z2wHs94Nw8ls_EuWcNXg613xX9CQkFWbcglxpwS1DzKOeRB7QeYvuEddw0mQn4j10xtTDCrx3U8/s800/fredyarm_headshot_ae0041b_crop.jpg", "comment_count": 1 }, { "title": "atta girl", "url": "https://cocktailvirgin.blogspot.com/2020/12/atta-girl.html", "published": "2020-12-31T10:00:00.000-05:00", "updated": "2020-12-31T10:00:05.358-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "fernet-branca", "gin", "grenadine", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Fernet Branca", "1/4 oz Grenadine" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Fernet Branca\n1/4 oz Grenadine\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Thursdays ago, I spotted a reference to the\nDickensian Villain\n, and I recalled how well Fernet Branca and grenadine paired there and in the\nJim Rose\nand\nNoble\n. The ingredient duo made me think of two gin drinks from the\nSavoy Cocktail Book\n, namely the Hanky Panky with Fernet and the Atta Boy with grenadine, and I wanted to see what a mash up would yield.\nFor a name, I figured that it ought to be a tribute to the Hanky Panky creator, Ada Coleman, so I dubbed this one the Atta Girl. Once prepared, it donated an orange, fruity, and mint aroma to the nose. Next, berry and grape on the sip transferred into gin and red fruit on the swallow with a bitter gentian and menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvUDbU4U9QK8KYKg45g4V4ZRbsNXXl2Gx3BJ5pHiN1fE8Sn00y4IHRPr1XZXeobYfkD06ILGz-e-MuM-ceVesTZ9sl2oSXaIRRqPMOT15MdDjo-zznswJLVfbDuwOG6VQIz8j8Tqqx0o6/s320/attagirl5909.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvUDbU4U9QK8KYKg45g4V4ZRbsNXXl2Gx3BJ5pHiN1fE8Sn00y4IHRPr1XZXeobYfkD06ILGz-e-MuM-ceVesTZ9sl2oSXaIRRqPMOT15MdDjo-zznswJLVfbDuwOG6VQIz8j8Tqqx0o6/s800/attagirl5909.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2020 ::", "url": "https://cocktailvirgin.blogspot.com/2021/01/freds-picks-for-top-cocktails-of-2020.html", "published": "2021-01-01T08:00:00.332-05:00", "updated": "2024-03-17T13:29:53.783-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "8 Amaro Sazerac" ], "instructions": null, "body_text": "At the end of 2010, I was challenged to declare my favorite drink of the year, and I was overwhelmed for there were so many good options to chose from. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. In the past years, I did one post for drinks that I had out at bars and one post for drinks that I had at home; however, my last two years before this one found me out on the town less, so I combined the two. This year of course, I barely had any cocktails out before quarantine, and the rest were occasional cocktails or mixes to-go (where I did not inquire about the recipe). Each month here was selected for when the drink post appeared and not when it was enjoyed (I have a two week delay before it posts). Before we get going on this, let's take a moment to pay our respects to the bars and restaurants this year; I have written my government officials and tried to support takeout and patios when I can (albeit with my diminished earnings this year). I feel powerless and overwhelmed by the situation, but I can at least control the safety of things in my own home. Without further ado, here is the eleventh annual installment of my best drinks for the year with a runner up or two listed.\nJanuary:\nFor top pick of the month, Sother Teague's\nImproved Kingston Negroni\nas a riff on Joaquin Simo's 2009 neo-classic gets the nod. The\nArgyle\nfrom the\nNoMad Cocktail Book\nas a stylish aquavit cocktail and Jason Alexander's tropical sensation\nCommando Life\nare worthy of runner-up status.\nFebruary:\nThe month seemed to be amaro heavy with Paul MacDonald's\nThe War on Christmas\nas part of his Fibonacci series at Philadelphia's Friday Saturday Sunday having a delightful elegance to it. Worthy of mention are Paul McGee liqueur-based Zombie riff\nMusic that Stays on for Extra Days\nat Lost Lake and\nThe Negroni that Wasn't\nby Seattle-based bartender Scott Diaz.\nMarch:\nMarch's stand outs were all about the sherry. For top billing, Misty Kalkofen's\nSel del la Mer\ncaptured the beauty of Chartreuse-Maraschino pairing in a Cognac straight spirits drink. For silver and bronze medals, in no particular order, are Fede Cuco's\nCountess of the Caribbean\nthat appeared in\nImbibe Magazine\nand a quirky number featuring the Cynar-sloe gin that Phil Ward loves in New Zealand home bartender Leslie Craven's\nSloe Loris\n.\nApril:\nFor 100 days of quarantine, Brian Maxwell offered up a new recipe every day on his\nShaker of Spirits\nblog, and the\nReverend Mather\nwas the stiff drink that was needed. Honorable mention to two citrus-laden ones: Colin Shearn's fruity and floral\nFair Fight\nand Beckaly Frank's Daiquiri riff, the\nHop, Skip, and Jump\n. With our Daiquiri Time Out sessions on Zoom twice a week, the Daiquiri and its kin were frequent guests for the first few months of quarantine.\nMay:\nI was impressed at Maks Paznuniak's quirky flavor mastery in his\nRed Hook Burning\nas a weird abstraction of a Red Hook Manhattan -- very\nRogue/Beta Cocktails\n-ish from one of his Counting Room menus. I also rather enjoyed Brian Maxwell's tribute to Bowie and Beachcomber with\nGround Control to Major Donn\nand Ezra Star's Dry Martini with something extra, the\nWhen the British Came to Spain\n.\nJune:\nFound in an unexpected place was another of the quirky recipes that really worked, namely Stephanie Andrews'\nSandy Bottoms\nwith the watermelon-Peychaud's component in Maggie Hoffman's\nBatched Cocktails\n(I have a recipe there but few in the book come close to being this unusual). I was also impressed with Chantal Tseng's\nSpectacle Island\nwith Chartreuse-pineapple in\nEasy Tiki\nand Ivy Mix's\nSinking Stone\nfrom her\nSpirits of Latin America\nbook.\nJuly:\nThere were a lot of tropical options for July especially with my mint patch in full effect. I ended up selecting Paul Shanrock's\nHow to Kill a Friend\nfor it took the Mezcal Jungle Bird template in an unique direction with the Pedro Ximenez sherry and other novel ingredients. Also mezcal but more summery than tropical was the\nLittle Oaxacan\nand the no tropical at all Genever-aquavit Martini riff, the\nBohemia\n, from the\nNoMad Cocktail Book\nwere worthy competitors.\nAugust:\nThe heat of this month made the blender see a lot of use as I explored the genre. Jeffrey Morgenthaler's\nPX Sherry Mudslide\ngave dignity to the much maligned Mudslide and impressed me with the depth of flavors (even more so than other blender drinks like the Frozen Negroni). For runners up, it was a tough choice between two Jason Alexander drinks in\nMinimalist Tiki\nbut his\nArkham Kula\nwas a bit more complex than his mighty and delicious Doomsayer's Grog; also, there was more than one vodka tropical drink of note with my nod to Kirk Estopinal's\nParadise Lost\nwith coconut water, Fino, lime, and orgeat.\nSeptember:\nThe month's standouts were all about agave. I miss being able to sit at Sahil Mehta's bar at Estragon, so I was pleased to find his\nPassiflora\nonline. For two recipes of distinction, Eric Alperin's\nMexican Monk\nas a straight spirits number and Samir Osman's\nPancho & Lefty\nwith its whiskey-mezcal and maple-sage flavors were both intriguing tipples.\nOctober:\nI was rather impressed at how Sother Teague's\n8 Amaro Sazerac\nfrom Amor y Amargo was greater than the sum of its parts; the two recipes that I found online suggest that the composition shifts, and I had to make a few substitutions to get it done. Two other delicious drinks were Yael Vengroff's Clover Club-esque\nPink Panther\nand Rafa Garcia Febles' complex Jamaican rum drink\nThe Host Body\n. Indeed, we made quite a few of Rafa's drinks this year.\nNovember:\nI do not frequently pick Old Fashioned riffs as the month's winner, but Matty Clark's\nBase Camp\nwith accents of peat smoke, chocolate, and allspice was a true delight. I was also impressed with Kyle Davidson's\nBells & Whistles\nas a Manhattan with light but effective touches of the 3 As: apricot, Averna, and Amontillado; in addition, Zachary Gelnaw-Rubin's\nFilty Rich\nimpressed me with the Cynar-Benedictine match up.\nDecember:\nOnly citrus in the twists for December's winner and next of kin. For top billing, I gave it to\nTre Amici\nby George Delgado in Dale DeGroff's\nThe New Craft of the Cocktail\nbook with its three Italian ingredients (okay, I lied with the first statement since it was shaken with an orange slice). The batters up go to a duo in Brian Bartels'\nThe United States of Cocktails\n: Kevin King's Creole-like\nDead Monk's Society\nat McCrady's and Jen Ackrill's Banana-Liberal\nFool's Gold\nat the Top of Waikiki restaurant.\nTrends?:\nAs for trends this year in my picks, I found myself more drawn to aquavit in both stirred and shaken drinks than previous years. Moreover, I am still a sucker for sherry cocktails (especially with the addition of Fino and Manzanilla to my fridge) and Genever ones. Tropical and blender drinks were winners in the warmer months (although I made some Tiki picks even in the colder ones), and bitter drinks shined in the cooler months especially ones with Zucca/Sfumato, Cynar, Cardamaro, and Campari. I think I featured more Martini riffs than I had before which is intriguing since I rather infrequently make myself classic Martinis. Mezcal and quinquinas still held their ground this year as well.\nFavorite Angel's Envy Drinks:\nSince they were paid for with brand money, I wanted to separate these from the list. However, these three were worthy of mention with that caveat. In no particular order, Fabio Steven Gonzalez's creation at NYC's Park Hyatt Hotel that I dubbed the\nBattle Annie\n, the\nEarl Grey Angel\nat Backbar, and the Tipperary riff created by Harrison Snow at Wit's End that I called\nIt's a Long, Long Way\n.\nSomehow 2020 has come and gone, and I have a feeling that the drinks mentioned above helped get me through the year that it was. Overall, I narrowed the time frame to 36 recipes plus three related to work that proved to be noteworthy mementos of my trip around the sun. Good luck to all of your cocktail adventures in 2021 and stay\nin touch!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5Ha1SuU37KmdBOMwRjP-_sewcOSQqbw0NsP5nfj_5Eo1PZuwZNkO5hUWw-W3q6J25J3YJGfWsNnuVBsrFIlukeUTFhDxKs2aDBRizrCQMMPbUwjWZj9bcDmh4Ra_yc3tkYEORHH1_sjR/s320/negronithatwasnt5227.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpghY00YsGG0AtWHNN7N6Gym9crxFjFQ4BfKibf5GwxKXeQ4VIEVDFGLQDCRz3VGAFvaWMUsCgKcrjX3T0r4swF81OcXByI87q-XSZZYDprh20XESnEtBi0YjKoPnuDMrY1EsXf_giSddH/s320/groundcontrol5444.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQp3QX3O5oplWf7GXk_gmfFWf47-Ahor8PV_5hMbozVDkn9qxlt9zVKDG4jywM2sD0Mx6J9tc-GLYLBTWywnU1GVg2x_Q9v8XDWPtbN-iF0N1K8kLZ-6JWuNZDOLOifNHcodcnBSg3eVoA/s320/sandybottoms_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmiFS0mWok-ZhXjqCO1Z1sqKThLHFm72lu6KrtR4ahdH9HdFHdTS1MI_UKaSSDKI8dVmFHBMq-k9ulSDQqfjYaaSbIPlCYN2EuMNitIFInE5ikZG0nPb1WAQjIT2w2xqNpB5Fg5pWBeMd/s320/paradiselost5646.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe83MNGW1mf9RSst29HqzXpzaONHuklOanoOMG7yDoUG23iWgz47oCJchDWE-SLkU7YQnd263evemhyphenhyphen1fkjdruEMcuhXBKf8UGYfCkIbw5jgW-IoCNQR1RRnZnnTjUB04mcdOGklYWerXt/s320/basecamp5805.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RoIbdz3CmdFg06JsKtQKk4bTZPpF1iNNOtErF5di5TM_iVL0hl9_7SO0me-OZRCU8zfCRtOIo6cscyVE3FYtcIQxc_lQtV4k1Y0dV_M4nSkN9myvRy7D7hf4Ai0mFnHaMGLFAgxcdv7A/s320/earlgreyangel5197.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5Ha1SuU37KmdBOMwRjP-_sewcOSQqbw0NsP5nfj_5Eo1PZuwZNkO5hUWw-W3q6J25J3YJGfWsNnuVBsrFIlukeUTFhDxKs2aDBRizrCQMMPbUwjWZj9bcDmh4Ra_yc3tkYEORHH1_sjR/s800/negronithatwasnt5227.jpg", "comment_count": 0 }, { "title": "elvis ziggurat", "url": "https://cocktailvirgin.blogspot.com/2021/01/elvis-ziggurat.html", "published": "2021-01-01T10:00:00.000-05:00", "updated": "2021-01-01T10:00:01.194-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Goad", "source": "The Canon Cocktail Book", "year": null }, "categories": [ "cachaça", "cream", "creme de banane", "honey", "sherry" ], "ingredients": [ "1 1/2 oz Cachaça (Avua Balsamo)", "1/2 oz Heavy Cream", "1/2 oz Crème de Banane (Giffard)", "1/2 oz Honey Syrup", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1/2 oz Oloroso Sherry (Lustau)" ], "instructions": "Shake with ice, strain into a sherbert glass with ice (coupe no ice), and garnish with a banana slice dusted with nutmeg (omit banana slice).", "body_text": "1 1/2 oz Cachaça (Avua Balsamo)\n1/2 oz Heavy Cream\n1/2 oz Crème de Banane (Giffard)\n1/2 oz Honey Syrup\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1/2 oz Oloroso Sherry (Lustau)\nShake with ice, strain into a sherbert glass with ice (coupe no ice), and garnish with a banana slice dusted with nutmeg (omit banana slice).\nTwo Fridays ago, I had some heavy cream open from filming this\nvideo\non the Sazerac Toddy, and I sought out some more uses for it. In\nThe Canon Cocktail Book\n, I was drawn towards the Elvis Ziggurat dessert drink created by Chris Goad. Once assembled, it donated a woody spice over raisin bouquet to the nose. Next, grape, honey, and creamy notes on the sip gyrated into funky cachaça, raisin, and banana flavors on the swallow with a grassy finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsOgpKS7EJR11Jgx3DgpbLPjemBVJR3uc67fgHyF-18939Q6oWkaCRoompzrlv2PULeXu5q_9HY1JSzArWMGp_AiT5k5ggXShlvQZNGP7gVF4X6LmfA9BYVXfmzmtg2sMsd38jwt1ylIz/s320/elvisziggurat5910.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsOgpKS7EJR11Jgx3DgpbLPjemBVJR3uc67fgHyF-18939Q6oWkaCRoompzrlv2PULeXu5q_9HY1JSzArWMGp_AiT5k5ggXShlvQZNGP7gVF4X6LmfA9BYVXfmzmtg2sMsd38jwt1ylIz/s800/elvisziggurat5910.jpg", "comment_count": 0 }, { "title": "barbary coast", "url": "https://cocktailvirgin.blogspot.com/2021/01/barbary-coast.html", "published": "2021-01-02T08:00:00.059-05:00", "updated": "2021-01-02T08:00:07.783-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "cream", "creme de cacao", "gin", "scotch" ], "ingredients": [ "1/4 Gin (3/4 oz Barr Hill)", "1/4 Scotch (3/4 oz Cutty Sark Prohibition)", "1/4 Crème de Cacao (3/4 oz Tempus Fugit)", "1/4 Cream (3/4 oz)" ], "instructions": "Shake with cracked ice and pour into a Highball glass (shake with ice, strain into a cocktail coupe, and garnish with freshly grated cinnamon).", "body_text": "1/4 Gin (3/4 oz Barr Hill)\n1/4 Scotch (3/4 oz Cutty Sark Prohibition)\n1/4 Crème de Cacao (3/4 oz Tempus Fugit)\n1/4 Cream (3/4 oz)\nShake with cracked ice and pour into a Highball glass (shake with ice, strain into a cocktail coupe, and garnish with freshly grated cinnamon).\nTwo Saturdays ago, I selected Crosby Gaige's 1945\nCocktail Guide & Ladies' Companion\nand spotted the curiously named Death & Mr. Morgenthau. Soon, I realized that this combination of Scotch, gin, cacao, and cream was better known as the Barbary Coast first published in the 1930\nSavoy Cocktail Book\n. While Gaige was the first (and occasionally the only one) to publish several recipes, that book is rife with renamed drinks (sometimes to fit the chapter's theme and other times for less obvious reasons). The original Barbary Coast was the section of North Africa patrolled by the Barbary pirates (also known as the Ottoman corsairs); however, the Barbary Coast with a cocktail connection was the saloon and red light district of San Francisco popular with sailors and gold seekers from 1849 into the early 1920s. It was the sailors who called this part the Barbary Coast in the 1860s due to its lawlessness. Gaige, though, opted to rename this quartet the Death & Mr. Morgenthau perhaps after Henry Morgenthau who was the US ambassador to the Ottoman Empire during World War I. Henry was one of the most prominent Americans who spoke up against the Armenian genocide.\nNeither recipe specified a garnish, so I went with freshly grated cinnamon; grated nutmeg does appear in later recipes, but I had just used nutmeg the night before. Once prepared, the Barbary Coast welcomed the senses with chocolate and cinnamon aromas. Next, a creamy sip with roast notes flowed into smoky, chocolate, pine, and medicinal flavors on the swallow. The Scotch did take this\nAlexander\n-like drink in an unique direction; a softer, less smokier whisky might yield something a little less quirky.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg4HLpkfA9SdyZUMm76GEaaNTaPuB4p3T4TBGVyQFfFPYAf_sGo_y0bjqRWPWgo6E7df6MJexIlX08yH9hej2149woF1_3YTwmrY1X50eVaF5co9BuZizmGfQuQFVI1aRZ0uqh4hirtLr/s320/barbarycoast5913.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg4HLpkfA9SdyZUMm76GEaaNTaPuB4p3T4TBGVyQFfFPYAf_sGo_y0bjqRWPWgo6E7df6MJexIlX08yH9hej2149woF1_3YTwmrY1X50eVaF5co9BuZizmGfQuQFVI1aRZ0uqh4hirtLr/s800/barbarycoast5913.jpg", "comment_count": 0 }, { "title": "jabberwock", "url": "https://cocktailvirgin.blogspot.com/2021/01/jabberwock.html", "published": "2021-01-03T08:00:00.036-05:00", "updated": "2021-01-03T08:00:05.126-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "bitters (orange)", "gin", "lillet", "sherry" ], "ingredients": [ "1 oz Gin (Maine Craft Distilling Alchemy)", "1 oz Cocchi Americano", "1 oz Manzanilla Sherry (La Gitana)", "2 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Gin (Maine Craft Distilling Alchemy)\n1 oz Cocchi Americano\n1 oz Manzanilla Sherry (La Gitana)\n2 dash Orange Bitters (Scrappy's)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Sundays ago, I ventured into Michael Madrusan and Zara Young's\nA Spot at the Bar\nbook and landed on the Jabberwock. The original found in the 1930\nSavoy Cocktail Book\ncalled for gin, dry sherry, orange bitters, and a South African aperitif wine called Caperitif, and it was named after the creature from Lewis Carroll's 1871 poem. I did not make the drink when I first discovered it for Caperitif was unavailable for quite a while until it was recently resurrected (to unknown accuracy) a few years ago. The original Caperitif was a quinquina likened to Lillet. Erik Ellestad's research which helped him make every recipe in the 1930 book led him to the conclusion that Cocchi Americano was the closest modern day substitute in a single bottle, and perhaps a 6:1 mix of Dolin Blanc to Amaro Montenegro might approximate the flavors as well.\nWith Cocchi Americano and Manzanilla as the quinquina and sherry choices, the Jabberwock recited a lemon and briny sherry opening stanza to the nose. Next, grapefruit and peach notes from the Cocchi Americano filled the sip, and the swallow yielded gin, savory sherry, and dry orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZd4HvnBSLepmW9GUlEYHJ4ZBVehX-VVpg5FwQuy5WPlipyNHda20sk5KQRNF9XkcaHSTLNzliHfHLgviq8sHu9FohKhIqt921k8u_q4Hf_sjDyYItO2WjlNDB3hLzXODCLPdA7pIZkWRC/s320/jabberwock5916.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZd4HvnBSLepmW9GUlEYHJ4ZBVehX-VVpg5FwQuy5WPlipyNHda20sk5KQRNF9XkcaHSTLNzliHfHLgviq8sHu9FohKhIqt921k8u_q4Hf_sjDyYItO2WjlNDB3hLzXODCLPdA7pIZkWRC/s800/jabberwock5916.jpg", "comment_count": 0 }, { "title": "alexandria hotel cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/01/alexandria-hotel-cocktail.html", "published": "2021-01-04T08:00:00.040-05:00", "updated": "2021-01-04T08:00:02.006-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Marcos Tello", "source": "the Edison", "year": null }, "categories": [ "bitters (orange)", "cachaça", "campari", "creme de peche" ], "ingredients": [ "1 oz Cachaça (1 1/2 oz Salinas Umbarana)", "1 oz Campari", "1/2 oz Mathilde Peach Liqueur", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Cachaça (1 1/2 oz Salinas Umbarana)\n1 oz Campari\n1/2 oz Mathilde Peach Liqueur\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Mondays ago, I uncovered my copy of the 2010\nLeft Coast Libations\nand spotted the Alexandria Hotel Cocktail created by Marcos Tello at the Edison in Los Angeles. The concept of a cachaça Negroni of sorts was something that I had seen in the\nLua Bonita\n,\nBrazilevardier\n, and\nUrban Anxiety\n, but this combination lacked the sweet vermouth in favor of peach liqueur. Peach and Campari was a flavor combination that I was introduced to by Derek Brown's\nBitter Peach\nand I later utilized in recipes like the\nBarry's Corner\nand\nMonkey Steals the Peach\n. As a sweetness precaution, I upped the cachaça proportion slightly.\nGiven the Edison's location, perhaps the drink was named after the historic luxury hotel built in 1906 in the old heart of Los Angeles' downtown. As business center shifted to the west, the hotel lost its grandeur and became a housing project. It was recently revitalized and has become a set for movie shoots and social events, and the rooms were remodeled as apartments. As a drink, the Alexandria welcomed the nose with an orange, peach, and grassy aroma. Next, a vague fruity sip led into grassy funk blending into bitter peach on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLpPSVfeFDovY_ThwGdyqqmTBX0gRQvRGgWozXIFC_TaO-Xl-sdK7hIUdsZ615wqNM5PAz45_ZRaqde98c1FQxzMbvJOG80weeNSZgg6x5LDG7b-j94FeBGXzWWumDCTSr8g5Us2iQwsV/s320/alexandriahotel5919.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLpPSVfeFDovY_ThwGdyqqmTBX0gRQvRGgWozXIFC_TaO-Xl-sdK7hIUdsZ615wqNM5PAz45_ZRaqde98c1FQxzMbvJOG80weeNSZgg6x5LDG7b-j94FeBGXzWWumDCTSr8g5Us2iQwsV/s800/alexandriahotel5919.jpg", "comment_count": 1 }, { "title": "winter hill", "url": "https://cocktailvirgin.blogspot.com/2021/01/winter-hill.html", "published": "2021-01-05T08:00:00.058-05:00", "updated": "2021-01-05T08:00:04.098-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "hot", "glassware": null, "technique": "muddle", "attribution": { "creator": "James Pierce", "source": "50 Plates", "year": null }, "categories": [ "*hot", "bitters (mole)", "cointreau", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon (Old Tub Bonded)", "1/2 oz Cointreau", "2 wedge Lemon", "2 wedge Satsuma (*)", "2 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Muddle the citrus, add the rest, and strain into a pre-heated Irish coffee mug (Toddy glass). Top with hot water and garnish with a lemon wheel studded with 4 cloves.", "body_text": "2 oz Buffalo Trace Bourbon (Old Tub Bonded)\n1/2 oz Cointreau\n2 wedge Lemon\n2 wedge Satsuma (*)\n2 dash Chocolate Bitters (Bittermens Mole)\nMuddle the citrus, add the rest, and strain into a pre-heated Irish coffee mug (Toddy glass). Top with hot water and garnish with a lemon wheel studded with 4 cloves.\n(*) Sub tangerine or mandarin orange.\nWhen the copy of\nLeft Coast Libations\nwas out, Andrea spotted the Winter Hill recipe, and she mentioned that we could get satsumas at Trader Joe's. Satsumas are a citrus fruit that originated in China that came to our country through Japan, and this mandarin-pomelo hybrid tastes a lot like a tangerine. I was intrigued for we live in Winter Hill in Somerville, MA, and a little over 12 years ago, I named an early\ncocktail\nof mine that as well. The following day, we bought a bag of satsumas and made this Hot Toddy by James Pierce at Portland's 50 Plates.\nWith the steam coming off the drink, the Winter Hill was rather aromatic with chocolate, citrussy-orange, and Bourbon notes. Next, a tart lemon and tangerine on the sip gave way to tart orange and Bourbon flavors on the swallow with a chocolate finish. Overall, the lemon was a bit much here given the hot format; when it cooled down, the Toddy came across as tea like and well balanced though. Something closer to a 1/4 oz of lemon juice would probably mitigate this perception of citrus' acid being too intense when heated.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSXIqi3uQTeU7tKfrtAsaxL6OvfXzNr8qih1M-RCDIfpfJ9uwlPZ_IpMcg8t8pfvq_GS1Gz9Bw_bp8oRDDhVPtsmWnXaIOniVR3S7bYM4RrXIvqTZJAQEq9hkeVcA9MUiisCI5ymg4DLw/s320/winterhill.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSXIqi3uQTeU7tKfrtAsaxL6OvfXzNr8qih1M-RCDIfpfJ9uwlPZ_IpMcg8t8pfvq_GS1Gz9Bw_bp8oRDDhVPtsmWnXaIOniVR3S7bYM4RrXIvqTZJAQEq9hkeVcA9MUiisCI5ymg4DLw/s800/winterhill.jpg", "comment_count": 0 }, { "title": "dead to rights", "url": "https://cocktailvirgin.blogspot.com/2021/01/dead-to-rights.html", "published": "2021-01-06T08:00:00.017-05:00", "updated": "2021-01-06T08:00:04.741-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2015 }, "categories": [ "bitters (mole)", "maraschino", "mezcal", "pimento dram", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz Reposado Tequila (Lunazul)", "1 oz Mezcal (Fidencio)", "3/4 oz Sweet Vermouth (Cocchi)", "1 tsp Allspice Dram (Hamilton's)", "1 tsp Maraschino Liqueur (Luxardo)", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1 oz Reposado Tequila (Lunazul)\n1 oz Mezcal (Fidencio)\n3/4 oz Sweet Vermouth (Cocchi)\n1 tsp Allspice Dram (Hamilton's)\n1 tsp Maraschino Liqueur (Luxardo)\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Wednesdays ago, I spotted an agave\nMartinez\nof sorts called the Dead to Rights. The recipe was crafted by New York City bartender Rafa Garcia Febles in 2015, and he posted it on the\nKindred Cocktails\nweb database. I have enjoyed similar drinks such as the\nStockyards\nand\nSouth of the Border Martinez\n, and this one had a split base of reposado tequila and mezcal with the addition of allspice dram and a great name. Once prepared, the Dead to Rights proffered a smoky agave and allspice bouquet to the nose. Next, a grape-driven sip gave way to smoky agave, allspice, nutty cherry, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFvGpcUHd4p4sQyTrDM1vfK7s-0emrmaosrYlIRKZqeFJk3IT7Cdn8h5icAhkPtnvnzuyAZKaKuwSzs0k7HGS0oXg37nT4Xh3iWm3Gdoc_fekEBk23z6c4mTHOGKrj320dQ4RM7O2U1WH/s320/deadtorights5923.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFvGpcUHd4p4sQyTrDM1vfK7s-0emrmaosrYlIRKZqeFJk3IT7Cdn8h5icAhkPtnvnzuyAZKaKuwSzs0k7HGS0oXg37nT4Xh3iWm3Gdoc_fekEBk23z6c4mTHOGKrj320dQ4RM7O2U1WH/s800/deadtorights5923.jpg", "comment_count": 0 }, { "title": "smoky bear", "url": "https://cocktailvirgin.blogspot.com/2021/01/smoky-bear.html", "published": "2021-01-07T08:00:00.025-05:00", "updated": "2021-01-07T08:00:00.282-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Marcis Dzelzainis", "source": "69 Colebrook Row", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "maple syrup", "mezcal", "rum" ], "ingredients": [ "1 3/4 oz Havana Club 7 Year Rum", "2 tsp Mezcal (Fidencio)", "2 tsp Maple Syrup", "2 dash Absinthe (1/2 bsp Kübler)", "2 dash Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.", "body_text": "1 3/4 oz Havana Club 7 Year Rum\n2 tsp Mezcal (Fidencio)\n2 tsp Maple Syrup\n2 dash Absinthe (1/2 bsp Kübler)\n2 dash Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.\nOn Christmas Eve, I selected Tom Sandham's 2012\nWorld's Best Cocktails\nand spotted the Smoky Bear. The recipe was crafted by Marcis Dzelzainis at London's 69 Colebrook Row, and the combination of rum, maple, and a smoky ingredient made me think of the\nMr. Howell\nwith Scotch and my\nMiracles Take Longer\nwith mezcal. Those two drinks were Daiquiri variations whereas the Smoky Bear was more of a Rum Old Fashioned though. Once prepared, the Smoky Bear donated a lemon oil aroma over a maple and smoke nose. Next, maple's richness filled the sip, and the swallow showcased rum, clove, and allspice flavors with a smoke, anise, and maple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIv7SVAf7m0RCgjihT-UvpefkAZnF_pN3anFXHD0wiUfrHhBD3QUATinGCPcpd5EKSarHdSIdKHGNC4TjUsD9vq_lHckCGjEsWNUqj5CcORs_6J0e9yPYcSACJrfDP4UN4rXIv2g7wWGb/s320/smokybear5925.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIv7SVAf7m0RCgjihT-UvpefkAZnF_pN3anFXHD0wiUfrHhBD3QUATinGCPcpd5EKSarHdSIdKHGNC4TjUsD9vq_lHckCGjEsWNUqj5CcORs_6J0e9yPYcSACJrfDP4UN4rXIv2g7wWGb/s800/smokybear5925.jpg", "comment_count": 0 }, { "title": "rosarita", "url": "https://cocktailvirgin.blogspot.com/2021/01/rosarita.html", "published": "2021-01-08T08:00:00.002-05:00", "updated": "2021-01-08T08:00:15.544-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "David Moo", "source": "Quarter Bar", "year": null }, "categories": [ "egg white", "lime juice", "simple syrup (other)", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (2 oz Cimarron)", "3/4 oz Rosemary Syrup (*)", "3/4 oz Lime Juice", "1/2 oz Egg White (1 full Egg White)" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail coupe.", "body_text": "1 1/2 oz Blanco Tequila (2 oz Cimarron)\n3/4 oz Rosemary Syrup (*)\n3/4 oz Lime Juice\n1/2 oz Egg White (1 full Egg White)\nShake once without ice and once with ice, and strain into a cocktail coupe.\n(*) I made this by mixing 3/4 oz sugar, 3/4 oz water, and leaves from 1 sprig rosemary in a small bowl (lightly covered). I microwaved for a few short bit until it started to boil, and I let it steep 20 minutes or so before straining.\nOn Christmas Day, I opened up Carey Jones'\nBrooklyn Bartender\nand spotted the Rosarita that would make good use of the rosemary sprigs that we had sitting in the fridge. Besides the rosemary syrup, this recipe by David Moo at the Quarter Bar seemed like a delightful yet simple Tequila Sour with egg white. I was able to find other Rosaritas and Rosemary Margaritas that muddled the herb instead of making an infused syrup, but I stuck to the recipe as written. Once prepared, the Rosarita gave forth a rosemary over vegetal agave bouquet to the nose. Next, a creamy lime sip led into tequila accentuated by resin-y notes of the rosemary on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4n332-KEatr3FSgeZBEgoPpoenWvaVsDKHcYjbiaioynDw7py76nOhRVJ5muZUKbrjwsIHGDsWKZuDxQcl7n1x6SFRfCrYxRs_Iuz9FzPcXb3datDM9zyGA5QqnWdn1zkJts3Zna2nLM/s320/rosarita5928.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4n332-KEatr3FSgeZBEgoPpoenWvaVsDKHcYjbiaioynDw7py76nOhRVJ5muZUKbrjwsIHGDsWKZuDxQcl7n1x6SFRfCrYxRs_Iuz9FzPcXb3datDM9zyGA5QqnWdn1zkJts3Zna2nLM/s800/rosarita5928.jpg", "comment_count": 0 }, { "title": "t.n.t.", "url": "https://cocktailvirgin.blogspot.com/2021/01/tnt.html", "published": "2021-01-09T08:00:00.020-05:00", "updated": "2021-01-09T08:00:08.902-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Tay Garnett", "source": "Bottoms Up", "year": null }, "categories": [ "apricot liqueur", "brandy", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye Whiskey (1 1/2 oz Rittenhouse Bonded)", "1/2 jigger Brandy (3/4 oz Pierre Ferrand Ambre Cognac)", "1/2 jigger Apricot Brandy (1/2 oz Rothman & Winter Liqueur)" ], "instructions": "Shake with ice, strain into an old fashioned glass with cracked ice (coupe with no ice), and garnish with a lemon twist.", "body_text": "1 jigger Rye Whiskey (1 1/2 oz Rittenhouse Bonded)\n1/2 jigger Brandy (3/4 oz Pierre Ferrand Ambre Cognac)\n1/2 jigger Apricot Brandy (1/2 oz Rothman & Winter Liqueur)\nJuice 1/4 Lemon (1/2 oz)\n(1 bsp Simple Syrup added for balance)\nShake with ice, strain into an old fashioned glass with cracked ice (coupe with no ice), and garnish with a lemon twist.\nFor a drink two Saturdays ago, I ventured into Ted Saucier's\nBottoms Up\nand spotted the T.N.T. The recipe was attributed to Tay Garnett who was a motion picture director best know for the 1946\nThe Postman Always Rings Twice\n. Since Cognac and apricot liqueur pair rather well, I was curious to see what rye whiskey would do in the mix in this Sour. In the glass, the T.N.T. met the nose with a lemon, Cognac, and apricot aroma. Next, lemon and stone fruit on the sip came across almost like apple at times, and the swallow let forth rye and brandy flavors with a tart apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zlOjWqjsdk-jD01KTMvtm0yob4ZIZo5p31XpKvbwIunEXanW2KpygcsLRFEPxBzW2IIxtPL2LHYcFLl2vjqmNfyLnRnCI9CYtbSF_FifxLIaCb47RDJVbiCrord58fKDZFfc7FBFYIvx/s320/tnt5929.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zlOjWqjsdk-jD01KTMvtm0yob4ZIZo5p31XpKvbwIunEXanW2KpygcsLRFEPxBzW2IIxtPL2LHYcFLl2vjqmNfyLnRnCI9CYtbSF_FifxLIaCb47RDJVbiCrord58fKDZFfc7FBFYIvx/s800/tnt5929.jpg", "comment_count": 0 }, { "title": "dulcinea", "url": "https://cocktailvirgin.blogspot.com/2021/01/dulcinea.html", "published": "2021-01-10T08:00:00.029-05:00", "updated": "2021-01-10T08:00:05.810-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Meaghan Dorman", "source": "Raines Law Room", "year": null }, "categories": [ "bitters (mole)", "mezcal", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Zacapa 23 Rum", "1 oz Cream Sherry (Lustau East India Solera)", "1/2 oz Del Maguey Crema de Mezcal (Fidencio) (*)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1 1/2 oz Zacapa 23 Rum\n1 oz Cream Sherry (Lustau East India Solera)\n1/2 oz Del Maguey Crema de Mezcal (Fidencio) (*)\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\n(*) To replicate the crema de mezcal's sweetness, at 1/10 volume of agave nectar to every measure of mezcal. I skipped this adjustment here since the balance appeared pleasing already.\nTwo Sundays ago, I selected Amanda Schuster's\nNew York Cocktails\nand I spotted the Dulcinea, and a sherry drink seemed perfect for the evening. The Dulcinea was only attributed to the Raines Law Room in that book, but in\nFinding Mezcal\n, it narrowed it down to Meaghan Dorman. There, Meaghan described how, \"The deep, dark flavors put me in mind of my first trip to Oaxaca, which was right around Día de los Muertos, a special time of year.\"\nThe Dulcinea welcomed the senses with a caramel, vegetal, smoke, and raisin aroma. Next, grape and caramel on the sip danced into rum, fig, and smoky mezcal flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcXkS-ftTFB3LRf1XVgph-hgj9vZUZZHHquQG9IOOxzk0_N9vSf2g-V2utF18m8SacUgYN24bkb0iy7dDbtapSDqsTok-XkUuoDdGavIe_0kQ1cC9SbSsvK9hm22Pb4fbHqer88gEz2pM/s320/dulcinea5931.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcXkS-ftTFB3LRf1XVgph-hgj9vZUZZHHquQG9IOOxzk0_N9vSf2g-V2utF18m8SacUgYN24bkb0iy7dDbtapSDqsTok-XkUuoDdGavIe_0kQ1cC9SbSsvK9hm22Pb4fbHqer88gEz2pM/s800/dulcinea5931.jpg", "comment_count": 0 }, { "title": "catch-22", "url": "https://cocktailvirgin.blogspot.com/2021/01/catch-22.html", "published": "2021-01-11T08:00:00.007-05:00", "updated": "2021-01-11T08:00:03.366-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jackie Patterson", "source": "Heaven's Door", "year": null }, "categories": [ "batavia arrack", "creme de cacao", "curacao", "sherry" ], "ingredients": [ "3/4 oz Batavia Arrack (1 1/4 oz von Oosten)", "3/4 oz La Gitana Manzanilla Sherry (1 1/4 oz)", "3/4 oz Rhum Clement Creole Shrubb (3/8 oz Pierre Ferrand Dry Curaçao) (*)", "3/4 oz House Chocolate Liquor (3/8 oz Tempus Fugit Crème de Cacao) (*)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a flamed orange twist (not flamed).", "body_text": "3/4 oz Batavia Arrack (1 1/4 oz von Oosten)\n3/4 oz La Gitana Manzanilla Sherry (1 1/4 oz)\n3/4 oz Rhum Clement Creole Shrubb (3/8 oz Pierre Ferrand Dry Curaçao) (*)\n3/4 oz House Chocolate Liquor (3/8 oz Tempus Fugit Crème de Cacao) (*)\nStir with ice, strain into a cocktail glass, and garnish with a flamed orange twist (not flamed).\n(*) The house chocolate liquor was an unsweetened recipe as a cacao and vanilla infusion. I adjusted ingredients to make for a more balanced recipe given my sweetened chocolate liqueur.\nTwo Mondays ago, I decided to make a recipe that I had spotted on social media from the\nLeft Coast Libations\nbook called the Catch-22. I had previously skipped this recipe for it appeared to0 sweet (not to mention that I only added Fino and Manzanilla sherries in the last year or so, and I certainly did not have them on hand when the book was published ten years ago). The key was that the recipe created by Jackie Patterson at Heaven's Door in San Francisco called for a house chocolate liquor (not liqueur), and there was no sugar in that cacao and vanilla infusion; therefore, I adjusted all the proportions to keep the overall sugar level about the same as intended given my chocolate choice. Once prepared, the Catch-22 met the nose with an orange, chocolate, and rum funk bouquet. Next, a semi-dry sip shared roast notes from the crème de cacao, and the swallow offered up funky Batavia Arrack, chocolate, orange, savory, and briny flavors to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuwlAW0bE9Vl086P6vhcYWp7ySNVy3RAEC2JZCv8op9qrgdWjTIvfJ7Ee4E3xRL215NP_YcVPLFU3MRICBJQJdpv2_gwnRYQbsZa8ES2MTHOn7AC31b7ZdFa4HbLQVbVjb2gROYsiONBv/s320/catch22_5933.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuwlAW0bE9Vl086P6vhcYWp7ySNVy3RAEC2JZCv8op9qrgdWjTIvfJ7Ee4E3xRL215NP_YcVPLFU3MRICBJQJdpv2_gwnRYQbsZa8ES2MTHOn7AC31b7ZdFa4HbLQVbVjb2gROYsiONBv/s800/catch22_5933.jpg", "comment_count": 0 }, { "title": "yale fence", "url": "https://cocktailvirgin.blogspot.com/2021/01/yale-fence.html", "published": "2021-01-12T08:00:00.003-05:00", "updated": "2021-01-12T08:00:08.499-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "David Embury", "source": "The Fine Art of Mixing Drinks", "year": null }, "categories": [ "applejack", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Applejack (Laird's Bonded)", "1 oz Sweet Vermouth (Cocchi)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Gin (Beefeater)\n1 oz Applejack (Laird's Bonded)\n1 oz Sweet Vermouth (Cocchi)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I was flipping through Brian Bartels'\nThe United States of Cocktails\nbook and spotted the Yale Fence. Since he mentioned that it was from David Embury's book, I found one of my three copies of the\nThe Fine Art of Mixing Drinks\nand set to work. The combination seemed like a Gin & It crossed with a\nMarconi Wireless\n, and the lack of bitters in the three ingredient mix made me think of the Corpse Reviver #1. In researching the name, one article pointed to a fence that divided the Yale University yard from the rest of New Haven; the fence was a gathering point where various sections were reserved for the different class years of students. This picket fence lasted from 1833 to 1888 when it was removed for the construction of a new building, and in its memory, the students created the Yale Fence Club as a fraternal organization. The\nNew York Times\ndescribed how it was the richest and most exclusive of the university's fraternities in its heyday; in this 1979 article about the club closing down due to incurring a large debt, the paper proffered a quote of \"By 1970, the whole idea of Yale as place to have a good time and incidentally to get an education had simply gone out the window.\"\nThe Yale Fence gathered apple and grape aromas with pine accents for the nose. Next, apple and grape combined on the sip to conjure an almost plum note, and the swallow proffered juniper and cherry flavors with a fruity finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8nTVxWmGaARE9sRsK3IanVhf6QYwWjvB5HxnTlaFKtE5CFm3HfY6ACfE_NHz16S3uQxL6thnxQcPWRrbbDiWvj4l_2YPm0d1eCb5dUX59HdawepI46D-lxuYcdCrrIQxMoTt8NoOcYS6/s320/yalefence5936.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8nTVxWmGaARE9sRsK3IanVhf6QYwWjvB5HxnTlaFKtE5CFm3HfY6ACfE_NHz16S3uQxL6thnxQcPWRrbbDiWvj4l_2YPm0d1eCb5dUX59HdawepI46D-lxuYcdCrrIQxMoTt8NoOcYS6/s800/yalefence5936.jpg", "comment_count": 0 }, { "title": "trainspotter", "url": "https://cocktailvirgin.blogspot.com/2021/01/trainspotter.html", "published": "2021-01-13T08:00:00.012-05:00", "updated": "2021-01-13T08:00:01.395-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Thomas Newcomb", "source": "Continental Room", "year": 2013 }, "categories": [ "cherry brandy", "fernet-branca", "st. germain", "whiskey (Rye)" ], "ingredients": [ "2 oz Dickel Rye (Rittenhouse Bonded)", "3/4 oz St Germain Elderflower Liqueur (St. Elder)", "1/2 oz Cherry Heering", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "2 oz Dickel Rye (Rittenhouse Bonded)\n3/4 oz St Germain Elderflower Liqueur (St. Elder)\n1/2 oz Cherry Heering\n1/4 oz Fernet Branca\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Wednesdays ago, I spied the trainspotter on the\nKindred Cocktails\nsite as a twist on the Brooklyn named after the 1990s movie. The recipe was crafted by Thomas Newcomb at the Continental Room in Fullerton, California, and was first published in Gaz Regan's\n101 Best New Cocktails: 2013\nbook. Overall, the combination reminded me at first of the\nHeather in Queue\n, and the cherry liqueur-Fernet duo was one that has worked in drinks since the early 1900s in the\nPinto\nand more recently in Murray Stenson's\nPorteño\nand Misty Kalkofen's\nDarkness til Dawn\n.\nThe Trainspotter showcased a grapefruit aroma from the twist, floral notes from the elderflower, and darker notes from the Heering on the nose. Next, a dark fruit-laden sip slipped into rye, grapefruit, floral, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdsx4zcpkLzclPd_MYEtumO_bKE5BDkKYom7zRkS950EMrBIb2T2OlYmOohGO648_7r0HJBq81lJGE-oIoCYDorcKFBrbPOchLlz8G4D9Kopwqmnp3C0rygCleYKF5_SMROnRciJ9X_bM/s320/trainspotter5937.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdsx4zcpkLzclPd_MYEtumO_bKE5BDkKYom7zRkS950EMrBIb2T2OlYmOohGO648_7r0HJBq81lJGE-oIoCYDorcKFBrbPOchLlz8G4D9Kopwqmnp3C0rygCleYKF5_SMROnRciJ9X_bM/s800/trainspotter5937.jpg", "comment_count": 0 }, { "title": "smokey hollander", "url": "https://cocktailvirgin.blogspot.com/2021/01/smokey-hollander.html", "published": "2021-01-14T08:00:00.034-05:00", "updated": "2021-01-14T08:00:40.432-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75", "year": null }, "categories": [ "genever", "lemon juice", "mezcal" ], "ingredients": [ "1 1/2 oz Genever (Bols)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Lemon Juice", "1/2 oz Agave Nectar (1:1 Agave Syrup)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Genever (Bols)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Lemon Juice\n1/2 oz Agave Nectar (1:1 Agave Syrup)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Thursdays ago, I ventured into the 75th anniversary\nMr. Boston Official Bartender's Guide\nand spotted the Smokey Hollander. The recipe was crafted by Chris Hannah who was still at Arnaud's French 75 in New Orleans at the time. The only other reference to the drink that I could uncover was in a 2012\nStarChefs\narticle with a photo showing the Smokey Hollander being served in a snifter glass with ice and the caption declaring muddled strawberries as an additional ingredient. Chris' recipes can drift over time, but I kept with the simplicity of this Genever-mezcal Sour without the berries. Once prepared, the Smokey Hollander donated a lemon oil and malty aroma with a hint of smoke to the nose. Next, the lemon and malt continued on into the sip, and the swallow followed up with sweeter Genever notes blending into sharper vegetal mezcal ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7U7F9QfceMCuMCqZuvbA__mI9R11t981mH9guvtKquovsYroQ0QjTIEH2jittOvOOvmWUnJf5wj5-M58c6IIbTSicvDSjFFzV-Yx9hKE2ekyiYRFaO9d3v3GNRQ-hA1MG84wiQw0UHbj/s320/smokeyhollander.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7U7F9QfceMCuMCqZuvbA__mI9R11t981mH9guvtKquovsYroQ0QjTIEH2jittOvOOvmWUnJf5wj5-M58c6IIbTSicvDSjFFzV-Yx9hKE2ekyiYRFaO9d3v3GNRQ-hA1MG84wiQw0UHbj/s800/smokeyhollander.jpg", "comment_count": 0 }, { "title": "circe", "url": "https://cocktailvirgin.blogspot.com/2021/01/circe.html", "published": "2021-01-15T08:00:00.015-05:00", "updated": "2025-08-08T12:00:16.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Channing Centeno", "source": "Otis", "year": null }, "categories": [ "batavia arrack", "lemon juice", "rum", "sherry", "simple syrup (ginger)", "st. germain" ], "ingredients": [ "1 oz Batavia Arrack (von Oosten)", "1/2 oz Plantation OFTD Rum", "3/4 oz Manzanilla Sherry (La Gitana)", "1/2 oz St. Germain (St. Elder)", "1/4 oz Ginger Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a rocks glass with a large ice cube, and garnish with 3 grapes on a pick (whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a grapefruit twist).", "body_text": "1 oz Batavia Arrack (von Oosten)\n1/2 oz Plantation OFTD Rum\n3/4 oz Manzanilla Sherry (La Gitana)\n1/2 oz St. Germain (St. Elder)\n1/4 oz Ginger Syrup\n3/4 oz Lemon Juice\nShake with ice, strain into a rocks glass with a large ice cube, and garnish with 3 grapes on a pick (whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a grapefruit twist).\nTwo Fridays ago, I kicked off my celebration of the January\nInstagram\nphenomenon of Tiki the Snow Away with the Circe from Chloe Frechette's\nEasy Tiki\nbook. The recipe was crafted by Channing Centeno at Otis in Brooklyn, and I took the on-the-rocks delivery and made it a bit more tropical. Here, the Circe met the nose with a grapefruit, floral, ginger, and rum funk aroma. Next, lemon, peach, and white wine notes on the sip transformed into funky rums, floral, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUku86h3A3De_nAMSoTmYKV3K4SnsDBnEbWv1kzp-riHtrmXktY3b9mkVTnQy73A4KRQCSeHTNU2kP_wDnfFdQnvT9uIlfPWAf9SPDhjonheKX6-MlLvlE0Bt1iNJJ-Ndvv5HZWK7sk8d/s320/circe5942.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUku86h3A3De_nAMSoTmYKV3K4SnsDBnEbWv1kzp-riHtrmXktY3b9mkVTnQy73A4KRQCSeHTNU2kP_wDnfFdQnvT9uIlfPWAf9SPDhjonheKX6-MlLvlE0Bt1iNJJ-Ndvv5HZWK7sk8d/s800/circe5942.jpg", "comment_count": 0 }, { "title": "corpse hand", "url": "https://cocktailvirgin.blogspot.com/2021/01/corpse-hand.html", "published": "2021-01-16T08:00:00.032-05:00", "updated": "2021-01-16T08:00:02.206-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "calvados", "campari", "cognac", "vermouth (sweet)" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand Ambre)", "1/2 oz Apple Brandy (Morin Selection)", "3/4 oz Campari", "3/4 oz Sweet Vermouth (Cocchi)", "3 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 oz Cognac (Pierre Ferrand Ambre)\n1/2 oz Apple Brandy (Morin Selection)\n3/4 oz Campari\n3/4 oz Sweet Vermouth (Cocchi)\n3 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Saturdays ago, I thought about the Cognac-apple brandy combination of the Corpse Reviver No. 1 from the\nSavoy Cocktail Book\nand wondered what I could do with it. Two years ago, I was pushed to take the uninspiring split spirit Manhattan of sorts without bitters and provide it some pizzazz by giving it the Vieux Carré treatment to concoct the\nCorpse Carré\n. Here, I wondered how these spirits would do in the Campari-laden\nHand series\ncreated at Sasha Petraske's Milk & Honey in New York City.\nFor a name, I dubbed this one the Corpse Hand. Once assembled, it reached out with a rich brandy aroma with a sharper bitter orange element. Next, grape, caramel, and apple on the sip led into Cognac, apple, earthy bitterness, and chocolate flavors on the swallow that helds create a lavender-like note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1gMXpO3VUDjrPp5F0QYfyEbqX3rvMiGxQA0INTJ_7_UdIH670rowIuun1HxaxrB6S53uSvL1j2C8xBVotOC-T88hmV6Xbh3KYWiDkMovi9cI9U4wphQ9RYokcb_Ib18o3RPJZer_aa8b/s320/corpsehand5945.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1gMXpO3VUDjrPp5F0QYfyEbqX3rvMiGxQA0INTJ_7_UdIH670rowIuun1HxaxrB6S53uSvL1j2C8xBVotOC-T88hmV6Xbh3KYWiDkMovi9cI9U4wphQ9RYokcb_Ib18o3RPJZer_aa8b/s800/corpsehand5945.jpg", "comment_count": 2 }, { "title": "the erin", "url": "https://cocktailvirgin.blogspot.com/2021/01/the-erin.html", "published": "2021-01-17T08:00:00.034-05:00", "updated": "2026-04-11T11:07:22.071-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Toby Cecchini", "source": "Long Island Bar", "year": null }, "categories": [ "amer picon", "pimento dram", "suze", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz New York Distilling Ragtime Rye (Rittenhouse Bonded)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Bigallet China-China (Torani Amer)", "1/2 oz Suze Gentian Liqueur", "5 dash Allspice Dram (1 bsp Hamilton's)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon and orange twists.", "body_text": "2 oz New York Distilling Ragtime Rye (Rittenhouse Bonded)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Bigallet China-China (Torani Amer)\n1/2 oz Suze Gentian Liqueur\n5 dash Allspice Dram (1 bsp Hamilton's)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon and orange twists.\nAfter attending Camper English's book club on Brad Parson's\nLast Call\n, I began to thumb through the recipes that I had not looked at in a year. While the book is certainly not a cocktail book, there were some interesting ones at the end of each section such as the\nLast Man Standing\n. Here, I was lured in by the Erin created by Toby Cecchini at the Long Island Bar in Brooklyn; he had hope to come up with a better name for the combination, but alas, he ended up keeping the placeholder name which was the person he crafted it for.\nThe Erin proffered lemon and orange oils over grape, dark orange, and earthy herbal aromas. Next, grape and caramel on the sip slid into rye, dark orange, bitter gentian, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSsfXPjUOl5JISEh9SEigottVhyphenhyphenWNiur3F2Zz6kMMjGFUKmQPnQDJhls38f6B0HrG0_G04xQZpnP8SKaLnLlx54agat_ZZuxE_LPxKhkfD1sZcNdqOcbegbcfR0s8McVqlGA8Uilggb-m/s320/theerin5947.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSsfXPjUOl5JISEh9SEigottVhyphenhyphenWNiur3F2Zz6kMMjGFUKmQPnQDJhls38f6B0HrG0_G04xQZpnP8SKaLnLlx54agat_ZZuxE_LPxKhkfD1sZcNdqOcbegbcfR0s8McVqlGA8Uilggb-m/s800/theerin5947.jpg", "comment_count": 0 }, { "title": "lost voyage", "url": "https://cocktailvirgin.blogspot.com/2021/01/lost-voyage.html", "published": "2021-01-18T08:00:00.030-05:00", "updated": "2021-01-18T08:00:05.084-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": "Michael Kotke", "source": "Easy Tiki", "year": null }, "categories": [ "bitters (Angostura)", "lemon juice", "orange juice", "rum", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Aged Martinique Rhum (JM Gold)", "1 1/2 oz Amontillado Sherry (La Garrocha)", "1 oz Cinnamon Syrup", "1 oz Lemon Juice", "1 oz Orange Juice" ], "instructions": "Whip shake, pour into a Collins glass (Tiki mug), fill with crushed ice, float 1 tsp Angostura Bitters (6-8 dash), and garnish with an orange slices and mint sprig (omit mint).", "body_text": "1 1/2 oz Aged Martinique Rhum (JM Gold)\n1 1/2 oz Amontillado Sherry (La Garrocha)\n1 oz Cinnamon Syrup\n1 oz Lemon Juice\n1 oz Orange Juice\nWhip shake, pour into a Collins glass (Tiki mug), fill with crushed ice, float 1 tsp Angostura Bitters (6-8 dash), and garnish with an orange slices and mint sprig (omit mint).\nTwo Mondays ago, I continued on with another drink for January's Tiki the Snow Away event on\nInstagram\nwith the Lost Voyage. I had spotted this creation of Michael Kotke of Milwaukee's Foundation Tiki Bar in Chloe Frechette's\nEasy Tiki\nbook. Once assembled, the Lost Voyage presented an allspice and clove aroma from the floated bitters over cinnamon, grassy, and nutty notes from the drink underneath. Next, a fruity sip of lemon, orange, and grape sailed into grassy, nutty, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81HmBBuiSiaSUqLr-IQT3kxxJ_f_1X0BBpSLPhJciCFgHwzK78HgCDLhId5bRlGfSTXA2ucBVIS1ispP3POb5acZMs4iI4ct3KCFAHjZg7F1urxxXtYb4c2YZ_iREUeGwxjdD_KrGEZXb/s320/lostvoyage5948.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81HmBBuiSiaSUqLr-IQT3kxxJ_f_1X0BBpSLPhJciCFgHwzK78HgCDLhId5bRlGfSTXA2ucBVIS1ispP3POb5acZMs4iI4ct3KCFAHjZg7F1urxxXtYb4c2YZ_iREUeGwxjdD_KrGEZXb/s800/lostvoyage5948.jpg", "comment_count": 0 }, { "title": "black squirrel old fashioned", "url": "https://cocktailvirgin.blogspot.com/2021/01/black-squirrel-old-fashioned.html", "published": "2021-01-19T08:00:00.024-05:00", "updated": "2021-01-19T08:00:05.499-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Brian Bartels", "source": "The United States of Cocktails", "year": null }, "categories": [ "bitters (other)", "cherry brandy", "maple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon", "1/4 oz Cherry Heering", "1/4 oz Maple Syrup" ], "instructions": "Stir with ice, strain into a rocks glass with ice, top with 3 dash Miracle Mile Toasted Pecan Bitters, and garnish with an orange twist.", "body_text": "2 oz Four Roses Bourbon\n1/4 oz Cherry Heering\n1/4 oz Maple Syrup\nStir with ice, strain into a rocks glass with ice, top with 3 dash Miracle Mile Toasted Pecan Bitters, and garnish with an orange twist.\nTwo Tuesdays ago, I ventured into Brian Bartels'\nThe United States of Cocktails\nbook and spotted one of his originals that he crafted at Fedora in Manhattan. Brian was inspired by an Old Fashioned-like number by Damon Doelte of Prime Meats, and he named his drink after a supper club in Wisconsin. In the glass, the Black Squirrel Old Fashioned welcomed the nose with an orange and pecan aroma. Next, maple with a hint of dark fruit on the sip gave way to Bourbon and cherry-maple flavors on the swallow with a nutty finish. Overall, I was impressed at how the maple tamed the medicinal note often found in Cherry Heering cocktails.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfm0ffmU4wIrOlUa_yVl5PclE40zjbz5GhCB2erPyJ3zU8aWoZu4dm3jB_29Qd57WTFdt7oHeOkKESdixj4gqs13fweANki3jbMUVkZJrUM8GEkEwNZ7ri2jmiLzs01cZPA9OkYp1OWRN/s320/blacksquirrel5951.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfm0ffmU4wIrOlUa_yVl5PclE40zjbz5GhCB2erPyJ3zU8aWoZu4dm3jB_29Qd57WTFdt7oHeOkKESdixj4gqs13fweANki3jbMUVkZJrUM8GEkEwNZ7ri2jmiLzs01cZPA9OkYp1OWRN/s800/blacksquirrel5951.jpg", "comment_count": 0 }, { "title": "solstice", "url": "https://cocktailvirgin.blogspot.com/2021/01/solstice.html", "published": "2021-01-20T08:00:00.008-05:00", "updated": "2021-01-20T08:00:10.710-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Deragon", "source": "PDT Cocktail Book", "year": 2007 }, "categories": [ "amaro nonino", "applejack", "dubonnet", "grenadine", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Amaro Nonino", "1/2 oz Dubonnet Rouge", "1/4 oz Grenadine" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Amaro Nonino\n1/2 oz Dubonnet Rouge\n1/4 oz Grenadine\nStir with ice and strain into a cocktail coupe.\nTwo Wednesdays, I wanted to crack open my new addition to my shelves of Amaro Nonino, and I started with the Solstice from the\nPDT Cocktail Book\n. The recipe was crafted by John Deragon in the summer of 2007 for the other solstice -- the winter one which is the shortest and darkest day of the year. The Solstice donated an apple and red fruit aroma to the nose. Next, berry, cherry, and grape notes on the sip faded into rye, apple, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5Mi7a7j0ZqfmoQ8OmC2h_b7BAO9mAY3p5jzZlFBlbMFIuNis7LrfpaNRad0Lra2_CiqSyWcNAtKBHTyYDsqZdvz6Coo3wQF6wXipx3t1m36bOI5MSke3qjasisrdxVgjQm1yiKpj5bhc/s320/solstice5953.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5Mi7a7j0ZqfmoQ8OmC2h_b7BAO9mAY3p5jzZlFBlbMFIuNis7LrfpaNRad0Lra2_CiqSyWcNAtKBHTyYDsqZdvz6Coo3wQF6wXipx3t1m36bOI5MSke3qjasisrdxVgjQm1yiKpj5bhc/s800/solstice5953.jpg", "comment_count": 0 }, { "title": "storm king", "url": "https://cocktailvirgin.blogspot.com/2021/01/storm-king.html", "published": "2021-01-21T08:00:00.024-05:00", "updated": "2021-01-21T08:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Damon Boelte", "source": "Grand Army Bar / Imbibe Magazine", "year": 2019 }, "categories": [ "benedictine", "bitters (Angostura)", "scotch", "walnut liqueur" ], "ingredients": [ "2 oz Blended Scotch (Famous Grouse)", "1/2 oz Nocino (Russo)", "1/4 oz Benedictine", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "2 oz Blended Scotch (Famous Grouse)\n1/2 oz Nocino (Russo)\n1/4 oz Benedictine\n3 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nOne of my other purchases was a bottle of walnut liqueur, and for a starting point, I looked to the\nKindred Cocktails\ndatabase. There, I spotted the Storm King created by Damon Boelte at Brooklyn's Grand Army Bar and published in the November/December 2019 issue of\nImbibe Magazine\n; the combination of Scotch and walnut fondly reminded me of drinks like\nMy Triumphs, My Mistakes\nand the\nExpatriot\n. Once prepared, the Storm King summoned a malt, cinnamon, and clove bouquet to the nose. Next, malt paired with a dark richness from the liqueurs on the sip, and the swallow came through with Scotch, walnut, and herbal flavors on the swallow with a clove and nutmeg finish. Overall, it was a touch more spiced than the 2012\nSentimental Gentleman\nbut otherwise rather similar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbjCNG4ZS8WIbEFtEVIEbb16QjWr8yABiAGn-ufaKA04ayxNPDPMuK8syVE-VOfWxfyEcomIqUhV_TdS07N-B6EnhOdmO_onUZ8-bFWA05q9ZYyjANX0y18lslzBP8QWoBRUdvUvVDkew/s320/stormking5955.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbjCNG4ZS8WIbEFtEVIEbb16QjWr8yABiAGn-ufaKA04ayxNPDPMuK8syVE-VOfWxfyEcomIqUhV_TdS07N-B6EnhOdmO_onUZ8-bFWA05q9ZYyjANX0y18lslzBP8QWoBRUdvUvVDkew/s800/stormking5955.jpg", "comment_count": 0 }, { "title": "new ceremony", "url": "https://cocktailvirgin.blogspot.com/2021/01/new-ceremony.html", "published": "2021-01-22T08:00:00.025-05:00", "updated": "2021-11-12T17:59:59.252-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Tonia Guffey", "source": "Dram", "year": 2013 }, "categories": [ "aperol", "bitters (orange)", "pamplemousse", "quinquina", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Bonded Rye", "1/2 oz Grapefruit Liqueur (St. Elder)", "1/2 oz Byrrh Quinquina", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Aperol", "3 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 oz Rittenhouse Bonded Rye\n1/2 oz Grapefruit Liqueur (St. Elder)\n1/2 oz Byrrh Quinquina\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Aperol\n3 dash Orange Bitters (Scrappy's)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Fridays ago, I sought out a recipe for my third and final new purchase -- grapefruit liqueur. The book that taunted me with enough recipes in that regard enough to finally buy a bottle was the\nBrooklyn Bartender\nbook, so I started there. The drink that called out to me was the New Ceremony by Tonia Guffey at Dram circa 2013 that she named after the 2012 song by the folk rock band Dry the River. Once assembled, the New Ceremony shared a grapefruit and orange aroma to the nose. Next, a bright citrus and grape sip slid into rye and bitter citrus flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfxsWuO5sywHCDJ-RLTe0VsG1_Jo8YFZpd3SGo2kV_1Fb9kFwA4Lkhm1h8YEoRE-KFxWO6rwO6JeNEm7NUi-7HgfQoIy-xZDtkPZzeoKLrqx_d1W-CQz9iwDwy4HnycdmmBsAvS3SZOIS/s320/newceremony5957.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfxsWuO5sywHCDJ-RLTe0VsG1_Jo8YFZpd3SGo2kV_1Fb9kFwA4Lkhm1h8YEoRE-KFxWO6rwO6JeNEm7NUi-7HgfQoIy-xZDtkPZzeoKLrqx_d1W-CQz9iwDwy4HnycdmmBsAvS3SZOIS/s800/newceremony5957.jpg", "comment_count": 0 }, { "title": "los amargos", "url": "https://cocktailvirgin.blogspot.com/2021/01/los-amargos.html", "published": "2021-01-23T08:00:00.011-05:00", "updated": "2021-01-23T08:00:06.571-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "amaro", "amaro nonino", "lemon juice", "maraschino", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Lunazul)", "3/4 oz Amaro Nonino", "3/4 oz Cardamaro", "1 tsp Maraska Maraschino Liqueur", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Reposado Tequila (Lunazul)\n3/4 oz Amaro Nonino\n3/4 oz Cardamaro\n1 tsp Maraska Maraschino Liqueur\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I turned to the\nDeath & Co. Cocktail Book\nand spotted the Los Amargos by Thomas Waugh in 2009 as a recipe that I could now make given my purchase of Amaro Nonino. In the glass, it donated a bouquet of tequila's vegetal notes to the nose. Next, lemon, caramel, and grape mingled on the sip, and the swallow proffered tequila, nutty cherry, orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cnwNX1JM3il3PpjQqwqpdU0BPIszL3iHH5l4EAm2kF2D32tzcXIqMl56sE6sJDjwURbYbrk_mt0997LJjc1pHHlDhMc7jyK8pMxOVMi8GTRKtuuUQLRCRSMSLYKwSoBnH1bTCUhctqTp/s320/losamargos5959.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cnwNX1JM3il3PpjQqwqpdU0BPIszL3iHH5l4EAm2kF2D32tzcXIqMl56sE6sJDjwURbYbrk_mt0997LJjc1pHHlDhMc7jyK8pMxOVMi8GTRKtuuUQLRCRSMSLYKwSoBnH1bTCUhctqTp/s800/losamargos5959.jpg", "comment_count": 0 }, { "title": "i want to believe", "url": "https://cocktailvirgin.blogspot.com/2021/01/i-want-to-believe.html", "published": "2021-01-24T08:00:00.011-05:00", "updated": "2021-01-24T08:00:06.963-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": null }, "categories": [ "bitters (orange)", "cynar", "rum", "sherry" ], "ingredients": [ "2 oz Aged Puerto Rican Rum (Don Q Gran Añeo)", "3/4 oz Cynar", "3/4 oz Pedro Ximenez Sherry (Oxford 1970)", "4 dash Orange Bitters (Scrappy's)", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a Nick & Nora glass or cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Aged Puerto Rican Rum (Don Q Gran Añeo)\n3/4 oz Cynar\n3/4 oz Pedro Ximenez Sherry (Oxford 1970)\n4 dash Orange Bitters (Scrappy's)\n1 pinch Salt\nStir with ice, strain into a Nick & Nora glass or cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I delved into my new purchase of Chad Austin's\nEveryone Has a F*cking Cocktail Book\nand spied the I Want to Believe that was most likely an\nX-Files\nreference. The combination of rum, Cynar, and fortified wine reminded me a little of the\nPalm Viper\n, so I was intrigued to try it out.\nThe I Want to Believe began with an orange, raisin, and rum aroma. Next, the raisin from the sherry continued on into the sip where it mingled with the Cynar's caramel, and the raisin aspect joined the rum and sweet vegetal flavors on the swallow with a caramel and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5SMkXUpgWtxvUUdCRlkSH4jeHZaDs4RVQ-xWP4jLooOxhBnO2iA4tSvlf9lL6h71JJwnnWQNxLlmpZtE7fnWyf1fezaPulSxEW0LVUOAeGia5_zLDhQGx950mRW0z_KRA096ynexHYeam/s320/iwanttobelieve5961.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5SMkXUpgWtxvUUdCRlkSH4jeHZaDs4RVQ-xWP4jLooOxhBnO2iA4tSvlf9lL6h71JJwnnWQNxLlmpZtE7fnWyf1fezaPulSxEW0LVUOAeGia5_zLDhQGx950mRW0z_KRA096ynexHYeam/s800/iwanttobelieve5961.jpg", "comment_count": 0 }, { "title": "triple crown", "url": "https://cocktailvirgin.blogspot.com/2021/01/triple-crown.html", "published": "2021-01-25T08:00:00.017-05:00", "updated": "2021-11-12T17:59:47.591-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jay Zimmerman", "source": "Ba'sik", "year": null }, "categories": [ "amaro", "lemon juice", "pamplemousse", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Old Tub Bonded)", "3/4 oz Grapefruit Liqueur (St. Elder)", "3/4 oz Amaro Montenegro", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Bourbon (Old Tub Bonded)\n3/4 oz Grapefruit Liqueur (St. Elder)\n3/4 oz Amaro Montenegro\n3/4 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Mondays ago, I returned to Carey Jones'\nBrooklyn Bartender\nand spied the nearly equal parts Triple Crown. This recipe by Jay Zimmerman of Ba'sik reminded me of drinks like the\nHurly Burly\nand\nHoop La\n, and it would make good use of my new grapefruit liqueur purchase. In the glass, the Triple Crown presented a lemon oil aroma over Bourbon and grapefruit notes. Next, a lemon and tangerine sip conjured up thoughts about peaches, and the swallow came through with Bourbon, grapefruit, and tangerine flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRW31d1DmciuQPwGTNJUc7jNYCopVTy0e6E5tZeG1_hz-dAbSn8a8HE8O0KvW-PM_QxrMyNxOpjJEYkwlTlDyQxVDydjX-cMMGnRe_K8LjuEa5l9Kek5nZ7VIztXudD5I-5rwooUFUUU_Y/s320/triplecrown5963.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRW31d1DmciuQPwGTNJUc7jNYCopVTy0e6E5tZeG1_hz-dAbSn8a8HE8O0KvW-PM_QxrMyNxOpjJEYkwlTlDyQxVDydjX-cMMGnRe_K8LjuEa5l9Kek5nZ7VIztXudD5I-5rwooUFUUU_Y/s800/triplecrown5963.jpg", "comment_count": 0 }, { "title": "rock and a hard place", "url": "https://cocktailvirgin.blogspot.com/2021/01/rock-and-hard-place.html", "published": "2021-01-26T12:39:00.002-05:00", "updated": "2021-01-26T12:39:39.730-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alisa Bobcat Rabovsky", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "amaro nonino", "bitters (other)", "vermouth (sweet)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Amaro Nonino", "1 tsp Nux Alpina (Russo Nocino)", "2 dash Fee's Walnut Bitters (Strongwater)" ], "instructions": "Stir with ice and strain into a Nick & Nora (coupe) glass.", "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Amaro Nonino\n1 tsp Nux Alpina (Russo Nocino)\n2 dash Fee's Walnut Bitters (Strongwater)\nStir with ice and strain into a Nick & Nora (coupe) glass.\nTwo Tuesdays ago, I selected\nThe NoMad Cockatil Book\nas the source of the evening's libation. There, I was lured in by the Rock and a Hard Place by Alisa Bobcat Rabovsky as an intriguing Manhattan variation with Amaro Nonino and walnut liqueur as the modifiers. In the glass, the cocktail shared a walnut aroma accented by caramel and rye notes. Next, a soft sip of malt, grape, and caramel gave way to rye, herbal, and orange flavors on the swallow with a walnut finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZuq48RJ7mpwOOM2z-qoENhyphenhyphenDMFv0WbflbQ88PcMGSXqwbHsotQiHvE6eDqdsP5KFfEZ28ROACuoC_dWISctIQDSkGheB2dyPRBYl64_sbiRw7E27AJN6eIUQ5KzbKQf_V59kGJFWGb3Z/s320/rockandhardplace5964.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZuq48RJ7mpwOOM2z-qoENhyphenhyphenDMFv0WbflbQ88PcMGSXqwbHsotQiHvE6eDqdsP5KFfEZ28ROACuoC_dWISctIQDSkGheB2dyPRBYl64_sbiRw7E27AJN6eIUQ5KzbKQf_V59kGJFWGb3Z/s800/rockandhardplace5964.jpg", "comment_count": 0 }, { "title": "rosa amargo", "url": "https://cocktailvirgin.blogspot.com/2021/01/rosa-amargo.html", "published": "2021-01-27T08:00:00.011-05:00", "updated": "2021-11-12T17:59:36.095-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Food & Wine: Cocktails", "year": 2015 }, "categories": [ "campari", "mezcal", "pamplemousse", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1/2 oz Grapefruit Liqueur (St. Elder)", "1/2 oz Blanc Vermouth (Dolin)", "1/2 oz Campari" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1/2 oz Grapefruit Liqueur (St. Elder)\n1/2 oz Blanc Vermouth (Dolin)\n1/2 oz Campari\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nWednesday two weeks prior, I began thumbing through my\nFood & Wine: Cocktails\nbook collection, and I spotted the Rosa Amargo in the 2015 edition. This recipe by Jeremy Oertel at Donna in Brooklyn reminded me of a mezcal\nRosita\nwith grapefruit liqueur in place of one of the vermouths or perhaps a mezcal\nLucien Gaudin\nwith grapefruit instead of orange liqueur.\nThe Rosa Amargo welcomed the senses with a grapefruit, smoke, and orange bouquet. Next, an Aperol-like orange note on the sip slid into smoky mezcal transitioning into a bitter grapefruit and orange on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LY54ltBYyNY37sNFI_2na1kDiqTi0iA9NYEH0ZFFk8eKRG4_jeM033ht8wIU3hgjPXpLRC-SDgShUmuKRfy6v24boG_Atb53C-AvJ9S-Lzo78ficOq0xw7FrHGn6UYASF9lDl1pit61a/s320/rosaamargo5969.jpg" ], "thumbnail_url": null, "comment_count": 2 }, { "title": "uptown manhattan", "url": "https://cocktailvirgin.blogspot.com/2021/01/uptown-manhattan.html", "published": "2021-01-28T08:00:00.015-05:00", "updated": "2021-01-28T08:00:19.680-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Marcovaldo Dionysos", "source": "Denton's Starlight Room", "year": 2003 }, "categories": [ "amaro nonino", "bitters (orange)", "cherry brandy", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses)", "3/4 oz Amaro Nonino", "1 tsp Cherry Heering", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry and orange oil from a twist (orange peel-cherry flag).", "body_text": "2 oz Bourbon (Four Roses)\n3/4 oz Amaro Nonino\n1 tsp Cherry Heering\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a cherry and orange oil from a twist (orange peel-cherry flag).\nTwo Thursdays ago, I wondered if there were any recipes that I could make with my new liqueur purchases in Paul Clarke's\nThe Cocktail Chronicles\nbook. There, I spotted the Uptown Manhattan that reminded me a little of the\nRemember the Maine\n(minus its absinthe part). This Manhattan riff was crafted by San Francisco's Marcovaldo Dionysos of\nChartreuse Swizzle\nfame. According to an article that Gary Regan wrote in 2003, Marco created this at the Denton's Starlight Room for a Maker's Mark competition with syrup from a jar of brandied cherries instead of the Cherry Heering called for here.\nThe Uptown Manhattan greeted the nose with an orange oil over Bourbon and cherry aroma. Next, a caramel and vaguely fruit sip flowed into Bourbon, caramel, cherry, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXjI5_erMQWBkR1RPzIvlY3kbGVNATHkofGTIA1UI0jNFC6LxBvNkmz9yn7YPnV-gVsAgqIOiS1BBmQSn9_CESkxtDd_3fwZ58xbqEpVdpiS_Haf09gPCnvC-yfGyAvaLsBs93j7YwuoK/s320/uptownmanhattan5971.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXjI5_erMQWBkR1RPzIvlY3kbGVNATHkofGTIA1UI0jNFC6LxBvNkmz9yn7YPnV-gVsAgqIOiS1BBmQSn9_CESkxtDd_3fwZ58xbqEpVdpiS_Haf09gPCnvC-yfGyAvaLsBs93j7YwuoK/s800/uptownmanhattan5971.jpg", "comment_count": 0 }, { "title": "mr. burgess", "url": "https://cocktailvirgin.blogspot.com/2021/01/mr-burgess.html", "published": "2021-01-29T08:00:00.015-05:00", "updated": "2021-01-29T08:00:03.800-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Vincenzo Marianella", "source": "Copa d' Oro", "year": 2013 }, "categories": [ "aperol", "bitters (aromatic)", "bitters (other)", "cognac", "walnut liqueur" ], "ingredients": [ "2 oz Hardy VS Cognac (Pierre Ferrand Ambre)", "1/2 oz Walnut Liqueur (Rosso Nocino)", "1/2 oz Aperol", "2 dash Cardamom Bitters (Bitter Housewife)", "2 dash Grapefruit Bitters (Bittercube Jamaica #2)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "2 oz Hardy VS Cognac (Pierre Ferrand Ambre)\n1/2 oz Walnut Liqueur (Rosso Nocino)\n1/2 oz Aperol\n2 dash Cardamom Bitters (Bitter Housewife)\n2 dash Grapefruit Bitters (Bittercube Jamaica #2)\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Fridays ago, I reached for my collection of\nThe Cocktail Hour\nbooklets and found an interesting one that I had not made before in the 2013 brandy volume. That recipe was Mr. Burgess by Vincenzo Marianella at Santa Monica's Copa d' Oro, and he named it after a famous motorcycle engineer. In the glass, the Mr. Burgess delivered a grapefruit oil aroma over Cognac notes to the nose. Next, a caramel and vaguely fruity sip drove into a Cognac, orange, and walnut swallow with a cardamom finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_pkNzmTJhi2hkK0dSwbICcGvXoHuBBVcaHQ_akaug0Q5U_np3MfjMF4IjklrAllIZl8dX5BUnu2eaUlnAo84fgD_GlMOxmpHoSKKQbUUBvLLpZrzzGLHgN_bwOhyWNp5B29q1s7tM3ft/s320/mrburgess5973.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_pkNzmTJhi2hkK0dSwbICcGvXoHuBBVcaHQ_akaug0Q5U_np3MfjMF4IjklrAllIZl8dX5BUnu2eaUlnAo84fgD_GlMOxmpHoSKKQbUUBvLLpZrzzGLHgN_bwOhyWNp5B29q1s7tM3ft/s800/mrburgess5973.jpg", "comment_count": 4 }, { "title": "rodeo ghost", "url": "https://cocktailvirgin.blogspot.com/2021/01/rodeo-ghost.html", "published": "2021-01-30T08:00:00.024-05:00", "updated": "2021-01-30T08:00:08.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Brent Butler", "source": "West of Pecos", "year": 2012 }, "categories": [ "amaro", "bitters (mole)", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Fidencio Mezcal", "1 oz Zucca Amaro (Sfumato)", "1 oz Sweet Vermouth (Cocchi)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Fidencio Mezcal\n1 oz Zucca Amaro (Sfumato)\n1 oz Sweet Vermouth (Cocchi)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays ago, I saw a mention of a mezcal drink called the Rodeo Ghost, and I hunted down the recipe in a 2012 article in\nSerious Eats\n. The drink created by Brent Butler at San Francisco's West of Pecos was a simple equal parter with Zucca and sweet vermouth accented with mole bitters; this was the recipe that I stuck with despite finding a perfect split of sweet and dry vermouth in\nDrink Me\nmagazine and Punt e Mes as the vermouth on the\nKindred Cocktails\ndatabase. Since mezcal and rabarbaros like Zucca and Sfumato worked so well in the\nChain Smoker\n,\nGully Brood\n, and\nPostcard Home\n, I was excited to try this one out.\nThe Rodeo Ghost welcomed the senses with orange oil over smoky, dark herbal aromas. Next, a roast and grape sip rode into smoky agave melding into smoky bitter flavors on the swallow with a chocolate finish. Overall, this combination brought out a mineral note from the mezcal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_URsBxCwPKoLIjoDR2TkVpugOdmmy5HzTSQtDMQdltlWtonRID6UXFE1yPRllA_0ERaChIOQUeCKyvKvulvgeuD4d0qN3yy6zwr2-UIlLERPbFOKrZ7snX7k6Y_dncO-NI-CNdRm1G4D/s320/rodeoghost5974.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_URsBxCwPKoLIjoDR2TkVpugOdmmy5HzTSQtDMQdltlWtonRID6UXFE1yPRllA_0ERaChIOQUeCKyvKvulvgeuD4d0qN3yy6zwr2-UIlLERPbFOKrZ7snX7k6Y_dncO-NI-CNdRm1G4D/s800/rodeoghost5974.jpg", "comment_count": 1 }, { "title": "just the paperwork", "url": "https://cocktailvirgin.blogspot.com/2021/01/just-paperwork.html", "published": "2021-01-31T08:00:00.031-05:00", "updated": "2021-01-31T08:00:00.518-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "*room temperature", "amaro nonino", "bitters (orange)", "cognac", "lillet" ], "ingredients": [ "1 1/2 oz Amaro Nonino", "1 oz Cognac (Pierre Ferrand Ambre)", "1 oz Cocchi Americano", "2 dash Orange Bitters (Scrappy's)", "1/2 oz Water" ], "instructions": "Build in a rocks glass, give a quick stir, and garnish with an orange twist. Note: This is a room temperature cocktail.", "body_text": "1 1/2 oz Amaro Nonino\n1 oz Cognac (Pierre Ferrand Ambre)\n1 oz Cocchi Americano\n2 dash Orange Bitters (Scrappy's)\n1/2 oz Water\nBuild in a rocks glass, give a quick stir, and garnish with an orange twist. Note: This is a room temperature cocktail.\nTwo Sundays ago, I returned to Sother Teague's\nI'm Just Here for the Drinks\nbook where I spotted the Just the Paperwork. This curious room temperature cocktail was something that Sother frequently mixed up for himself to do the finances at Amor y Amargo after closing the bar at night. Although he referred to it as a Scaffa, the presence of water in the mix put it at a room temperature cocktail; Scaffas are not cocktails due to their missing water component in the 1806 definition of a cocktail of spirits, sugar, water, and bitters. One curious thing about this combination was that all three main ingredients are made from grapes for Amaro Nonino is grappa based. Once prepared, the Just the Paperwork wrote out an orange oil and brandy aroma. Next, caramel, orange, and peach notes on the sip waylaid into Cognac, orange, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaxEHei-3DAZ2zLHWnNqy_hjpKM-GKO1GXiJtJ2pmD1sKsM0_arskR-XkmvVc4XhgYqUwNgFkWJ2wjUDZLMxZiXPYGEqyZ39h22tzCknu6i15k1yRZnIdEc19axik1mCSpF4X53Usv1yZ/s320/justthepaperwork5977.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaxEHei-3DAZ2zLHWnNqy_hjpKM-GKO1GXiJtJ2pmD1sKsM0_arskR-XkmvVc4XhgYqUwNgFkWJ2wjUDZLMxZiXPYGEqyZ39h22tzCknu6i15k1yRZnIdEc19axik1mCSpF4X53Usv1yZ/s800/justthepaperwork5977.jpg", "comment_count": 2 }, { "title": "shadow boxer", "url": "https://cocktailvirgin.blogspot.com/2021/02/shadow-boxer.html", "published": "2021-02-01T08:00:00.023-05:00", "updated": "2021-11-12T17:53:49.269-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ivy Mix", "source": "Leyenda", "year": 2016 }, "categories": [ "cachaça", "campari", "pamplemousse", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Yaguara Cachaça (Salina Umbarana)", "3/4 oz Campari", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/4 oz Blume Apricot Eau De Vie (Shelakh)", "1/4 oz Giffard Grapefruit Liqueur (St. Elder)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Yaguara Cachaça (Salina Umbarana)\n3/4 oz Campari\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/4 oz Blume Apricot Eau De Vie (Shelakh)\n1/4 oz Giffard Grapefruit Liqueur (St. Elder)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I returned back to Carey Jones'\nBrooklyn Bartender\nand spotted Ivy Mix's Shadow Boxer that she created at Leyenda. Other recipes that I later found had this served in a rocks glass over ice, and they suggested that it was crafted in 2016. This cachaça Negroni of sorts met the nose with an orange oil, funky, grassy, grapefruit, and apricot aroma. Next, a peach-like sip led into funky, grassy, grapefruit, and bitter orange flavors on the swallow with an apricot finish. It was rather curious as to how the grapefruit, apricot, and orange elements individually faded in and out over various sips.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfqDuduaGawZXiH6SHX7Kn1yCHyWkD6b_o4S2gJOw8Q2ywMWou1wLb3tMwdV63-fcbo_uSXuyBkThLe9ifWkvFpF6eQQtaSh6OL1OmutmKjrQxHSgN-ZMeVVo1rUoDa7apck7HYFwHeEL/s320/shadowboxer5978.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfqDuduaGawZXiH6SHX7Kn1yCHyWkD6b_o4S2gJOw8Q2ywMWou1wLb3tMwdV63-fcbo_uSXuyBkThLe9ifWkvFpF6eQQtaSh6OL1OmutmKjrQxHSgN-ZMeVVo1rUoDa7apck7HYFwHeEL/s800/shadowboxer5978.jpg", "comment_count": 1 }, { "title": "maximo di negroni", "url": "https://cocktailvirgin.blogspot.com/2021/02/maximo-di-negroni.html", "published": "2021-02-02T08:00:00.025-05:00", "updated": "2021-02-02T08:00:05.014-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Shawn Soole", "source": "Little Jumbo Restaurant & Bar", "year": null }, "categories": [ "amaro nonino", "gin", "punt e mes" ], "ingredients": [ "1 oz Beefeater 24 Gin (regular Beefeater)", "1 oz Punt e Mes", "1 oz Amaro Nonino" ], "instructions": "Build in an old fashioned glass, add ice, stir, and garnish with an orange twist.", "body_text": "1 oz Beefeater 24 Gin (regular Beefeater)\n1 oz Punt e Mes\n1 oz Amaro Nonino\nBuild in an old fashioned glass, add ice, stir, and garnish with an orange twist.\nTwo Tuesdays ago, I reached for Gary Regan's\nThe Negroni Book\nand perused for a drink that I had not made yet. There, I spotted the Maximo di Negroni which I had passed by previously for I lacked Amaro Nonino at the home bar until very recently. The recipe was crafted by Shawn Soole then of Little Jumbo Restaurant & Bar in Victoria, British Columbia; Shawn also stewards an amazing online series called the\nPost Shift Podcast\nthat is worth checking out. The Maximo di Negroni met the nose with an orange, dark grape, and pine aroma. Next, Punt e Mes' grape continued on into the sip where it mingled with caramel and orange notes from the amaro, and the swallow rounded things off with gin and bitter herbal flavors driven mostly by the Punt e Mes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsMrSUr7t50bBbZLwo7mz8s7Dp0mQIWJ9po5AjSOZJY0n_w5oTxDb89lQE52lqSnlpedVvJa8CiCs8PgqvH-xbaEEOSzu7neF43mm-UqbhIrKJY3n_wwe2lDZW-UEwy4ey63IEjg0yXkb/s320/maximo5981.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsMrSUr7t50bBbZLwo7mz8s7Dp0mQIWJ9po5AjSOZJY0n_w5oTxDb89lQE52lqSnlpedVvJa8CiCs8PgqvH-xbaEEOSzu7neF43mm-UqbhIrKJY3n_wwe2lDZW-UEwy4ey63IEjg0yXkb/s800/maximo5981.jpg", "comment_count": 0 }, { "title": "rusty roy", "url": "https://cocktailvirgin.blogspot.com/2021/02/rusty-roy.html", "published": "2021-02-03T08:00:00.016-05:00", "updated": "2021-02-03T08:00:03.581-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Shawn Vegara", "source": "Blackbird", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "drambuie", "lillet", "scotch" ], "ingredients": [ "2 oz Famous Grouse Scotch", "1/2 oz Drambuie", "1/2 oz Lillet (Cocchi Americano)", "3 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Famous Grouse Scotch\n1/2 oz Drambuie\n1/2 oz Lillet (Cocchi Americano)\n3 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I returned to my\nThe Cocktail Hour\ncollection and selected the Rusty Roy from the 2013 whiskey booklet. This cross between a Rusty Nail and a Rob Roy was crafted by Shawn Vegara at San Francisco's Blackbird, and the combination reminded me of the\nBournemouth Limited\nfrom the 1937\nCafé Royal Cocktail Book\n.\nThe Rusty Roy welcomed the senses with a lemon, anise, and honey aroma. Next, the honey continued into the sip along with a pear-like note, and the swallow came through with Scotch, herbal, clove, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7dn2_2ysdCgXaARPbNUK5A0wvoRJwv0fNxD3qTS3UXRv9TVYsmOAktBCREbPIVP9Mf9TX8VUSclEXt1cyxzarDoydYIdWWcMX2UGe56oqqDkmsgILqWl_AxkTtNsRi9PvszUOPoD_Gl2/s320/rustyroy5983.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7dn2_2ysdCgXaARPbNUK5A0wvoRJwv0fNxD3qTS3UXRv9TVYsmOAktBCREbPIVP9Mf9TX8VUSclEXt1cyxzarDoydYIdWWcMX2UGe56oqqDkmsgILqWl_AxkTtNsRi9PvszUOPoD_Gl2/s800/rustyroy5983.jpg", "comment_count": 0 }, { "title": "crop top", "url": "https://cocktailvirgin.blogspot.com/2021/02/crop-top.html", "published": "2021-02-04T08:00:00.024-05:00", "updated": "2021-11-12T17:53:36.691-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Devon Tarby", "source": "Cocktail Codex", "year": 2013 }, "categories": [ "amaro", "gin", "lemon juice", "pamplemousse" ], "ingredients": [ "3/4 oz Beefeater 24 Gin (regular Beefeater)", "3/4 oz Amaro Montenegro", "3/4 oz Giffard Grapefruit Liqueur (St. Elder)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Nick & Nora glass.", "body_text": "3/4 oz Beefeater 24 Gin (regular Beefeater)\n3/4 oz Amaro Montenegro\n3/4 oz Giffard Grapefruit Liqueur (St. Elder)\n3/4 oz Lemon Juice\nShake with ice and strain into a Nick & Nora glass.\nTwo Thursdays ago, I ventured into the\nCocktail Codex\nbook and spied the Crop Top. This equal parts number was created by Devon Tarby in 2013 using the\nLast Word\nas the structure. For flavors, Devon was influenced by the\n1934 Zombie\n's Don's Mix of grapefruit and cinnamon; here, the grapefruit was from the liqueur and the cinnamon from the Amaro Montenegro. I was so taken in by the drink development story that I did not realize that it was the gin for Bourbon version of the\nTriple Crown\nthat I had a week and a half prior.\nIn the glass, the Crop Top showcased a grapefruit and pineapple aroma. Next, lemon and orange on the sip slipped into gin, grapefruit, cinnamon, and nectarine flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfljHAZcgoo8pMCznOqsbmE6lnK8i9Exil1jYMeMFKRPet26iWJcMFcByBEJGmDEqLCyeDcCnR_ConU59UdDox_GSEKuYKcymYMxxiA15MhvbQO8psIspkjN-NBRlFRl_f1T4vOFXzsEdr/s320/croptop5984.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfljHAZcgoo8pMCznOqsbmE6lnK8i9Exil1jYMeMFKRPet26iWJcMFcByBEJGmDEqLCyeDcCnR_ConU59UdDox_GSEKuYKcymYMxxiA15MhvbQO8psIspkjN-NBRlFRl_f1T4vOFXzsEdr/s800/croptop5984.jpg", "comment_count": 0 }, { "title": "st. louis-style whiskey punch", "url": "https://cocktailvirgin.blogspot.com/2021/02/st-louis-style-whiskey-punch.html", "published": "2021-02-04T10:00:00.051-05:00", "updated": "2021-02-04T10:00:05.647-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Tom Bullock", "source": "The Ideal Bartender", "year": 1917 }, "categories": [ "lemon juice", "pineapple syrup", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Angel's Envy)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Pineapple Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass. No garnish is specified but a lemon or orange twist or perhaps a pineapple wedge would be great here.", "body_text": "1 1/2 oz Bourbon (Angel's Envy)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Pineapple Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass. No garnish is specified but a lemon or orange twist or perhaps a pineapple wedge would be great here.\nFor Black History Month, I delved into Tom Bullock's 1917\nThe Ideal Bartender\n. Bullock wrote this book after having tended bar for 25 years; it is the first cocktail book written by an African American author, and it was one of the last books to be published in America before Prohibition and provides great insight into what folks were drinking before the Bullock and fellow bartenders' careers were cut short. After having gotten his start in Louisville where Bullock worked at esteemed spots such as the Kenton and Pendennis Club, he moved on to St. Louis, Missouri, to work at the St. Louis Country Club. One of his famous patrons there penned the introduction to the book and touted Bullock’s talents behind the stick, \"I doubt if he has erred in even one of his concoctions.\" The St. Louis Style Whiskey Punch caught my eye. To hear more about Tom Bullock and his book and to see me make the drink, please watch this\nvideo\nthat I made for my brand work account. In the glass, the punch mixed Bourbon flavors with fruitier ones from the vermouth, pineapple syrup, and lemon, and these aspects put bright accents on the whiskey itself.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OAsVw0plh77vi3y7_Vunj8dv8BPE4h-lwOk5sZRklodTCPqgDu7IPfBwet8OQMBYZJ9ZVDK532rQUm24QHXtKYz64IpkX_grXJaRy_n3MrCpwf1_a05DHWJH0KPfyevr0XDBrAmWYGKd/s320/stlouiswhiskeypunch400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OAsVw0plh77vi3y7_Vunj8dv8BPE4h-lwOk5sZRklodTCPqgDu7IPfBwet8OQMBYZJ9ZVDK532rQUm24QHXtKYz64IpkX_grXJaRy_n3MrCpwf1_a05DHWJH0KPfyevr0XDBrAmWYGKd/s800/stlouiswhiskeypunch400.jpg", "comment_count": 0 }, { "title": "the mankiller", "url": "https://cocktailvirgin.blogspot.com/2021/02/the-mankiller.html", "published": "2021-02-05T08:00:00.025-05:00", "updated": "2021-02-05T08:00:00.140-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Anne Marie Sagol", "source": "Occidental and Williams & Graham", "year": null }, "categories": [ "amer picon", "averna", "bitters (Angostura)", "mezcal", "sherry" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Fidencio)", "1 oz Lustau Manzanilla Sherry (La Gitana)", "1/2 oz Bigallet China-China (Torani Amer)", "1/4 oz Averna", "1/4 oz Luxardo Aperitivo (Martini Aperitivo)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist and a chamomile flower (skip the latter garnish).", "body_text": "1 oz Del Maguey Mezcal Vida (Fidencio)\n1 oz Lustau Manzanilla Sherry (La Gitana)\n1/2 oz Bigallet China-China (Torani Amer)\n1/4 oz Averna\n1/4 oz Luxardo Aperitivo (Martini Aperitivo)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist and a chamomile flower (skip the latter garnish).\nFor Friday night's libation two weeks ago, I selected the\nDrinking Like Ladies\nbook and spotted the Mankiller. The recipe was crafted by Anne Marie Sagol at Denver's Occidental and Williams & Graham, and she spun the drink around the life story of Wilma Mankiller who was an activist and politician that fought for Native Americans' rights. Once prepared, the Mankiller greeted the senses with bright orange oil over smoky mezcal aromas with darker notes from the bitter liqueurs. Next, an orange and caramel sip dove into smoke, vegetal, bitter, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WuAJekC3M3A2nnOS9s4YiBsOAPr0BqTJGUI1BGgKksKP7qCgRfTLpCH-JMMwPKI5lEAluko5kvQeFSkH19kkOHjfkvgsRgb_skoOsUhG9pkSyPR-B2YnTaaI8tjYViuZdEM-6-GRJOoK/s320/mankiller5986.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WuAJekC3M3A2nnOS9s4YiBsOAPr0BqTJGUI1BGgKksKP7qCgRfTLpCH-JMMwPKI5lEAluko5kvQeFSkH19kkOHjfkvgsRgb_skoOsUhG9pkSyPR-B2YnTaaI8tjYViuZdEM-6-GRJOoK/s800/mankiller5986.jpg", "comment_count": 0 }, { "title": "the west end", "url": "https://cocktailvirgin.blogspot.com/2021/02/the-west-end.html", "published": "2021-02-06T08:00:00.024-05:00", "updated": "2021-02-06T08:00:01.711-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sue Erickson", "source": "Grüner", "year": 2013 }, "categories": [ "amaro nonino", "bitters (other)", "vermouth (bianco)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (2 oz Four Roses)", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Amaro Nonino", "3 dash Apple Bitters (Dashfire)" ], "instructions": "Stir with ice, strain into a rocks glass (coupe), and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Bourbon (2 oz Four Roses)\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Amaro Nonino\n3 dash Apple Bitters (Dashfire)\nStir with ice, strain into a rocks glass (coupe), and garnish with a flamed orange twist (unflamed).\nTwo Saturdays ago, I returned to a recipe that I had spotted in the 2013 whiskey booklet in\nThe Cocktail Hour\nseries when I made the\nRusty Roy\n. That drink was the West End which was Sue Erickson's Manhattan riff named after the neighborhood in Portland where Grüner -- the restaurant she worked at -- resides. In the glass, the West End welcomed the nose with an orange and Bourbon aroma. Next, malt, white grape, and apple notes on the sip transferred to Bourbon and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytA98JEjaXbtjzR_-HqTcc7tLXwOWp4IplYbKp_3abWyvtYBoDWaxpBZa4NoixiA2YUTbrl8sjhBmetYwaTgJ6LQzOBeJQs6Pd6HNtZGicOmD6xuA64t6uP7sKQwCSqZApg7ldVuFqPQl/s320/westend5989.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytA98JEjaXbtjzR_-HqTcc7tLXwOWp4IplYbKp_3abWyvtYBoDWaxpBZa4NoixiA2YUTbrl8sjhBmetYwaTgJ6LQzOBeJQs6Pd6HNtZGicOmD6xuA64t6uP7sKQwCSqZApg7ldVuFqPQl/s800/westend5989.jpg", "comment_count": 0 }, { "title": "pleasure and pain", "url": "https://cocktailvirgin.blogspot.com/2021/02/pleasure-and-pain.html", "published": "2021-02-07T08:00:00.013-05:00", "updated": "2021-02-07T08:00:03.981-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Brick & Mortar", "year": 2012 }, "categories": [ "batavia arrack", "benedictine", "fernet-branca", "walnut liqueur" ], "ingredients": [ "1 3/4 oz Batavia Arrack", "1/2 oz Nux Alpina (Russo Nocino)", "1/2 oz Branca Menta", "1/4 oz Benedictine" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 3/4 oz Batavia Arrack\n1/2 oz Nux Alpina (Russo Nocino)\n1/2 oz Branca Menta\n1/4 oz Benedictine\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, I was intrigued with a recipe that I had spotted on the\nKindred Cocktails\ndatabase -- namely, the Pleasure and Pain that Misty Kalkofen created at Brick & Mortar in 2012. Misty's use of walnut liqueur in the\nHuman Rocket\n,\nIn Vida Veritas\n,\nSentimental Gentleman\n, and other drinks made me curious as to what she saw in its pairing with Batavia Arrack. Moreover, the duo of Branca Menta and Benedictine in the mix intrigued me. Once prepared, the Pleasure and Pain conjured a minty and menthol aroma. Next, a caramel-driven sip cracked into funky Batavia Arrack, earthy walnut, and Fernet's gentian and mint flavors on the swallow. Overall, I was impressed at how well the Branca Menta kept the Batavia Arrack in check.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_K5IgO7hfaUwMTm1fUdoajl95sc-gbPyNuhJ9k4Os0Tdu_8Dchj2WqZTq-TW11K3C5a606VkWgYdOQvE62fylx2bsmjYtFTvMry28ib-5hMVynZ9K9aR1cl50xKzqFelUny_oGyySF19n/s320/pleasurepain5990.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_K5IgO7hfaUwMTm1fUdoajl95sc-gbPyNuhJ9k4Os0Tdu_8Dchj2WqZTq-TW11K3C5a606VkWgYdOQvE62fylx2bsmjYtFTvMry28ib-5hMVynZ9K9aR1cl50xKzqFelUny_oGyySF19n/s800/pleasurepain5990.jpg", "comment_count": 0 }, { "title": "working in a coal mine", "url": "https://cocktailvirgin.blogspot.com/2021/02/working-in-coal-mine.html", "published": "2021-02-08T08:00:00.041-05:00", "updated": "2021-02-08T08:00:02.191-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Angostura)", "bitters (orange)", "punt e mes", "scotch", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Punt e Mes", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Walnut Liqueur (Rosso Nocino)", "1 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Punt e Mes\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Walnut Liqueur (Rosso Nocino)\n1 dash Angostura Bitters\n1 dash Orange Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Mondays ago, I was still thinking about Misty Kalkofen's\nHuman Rocket\nthat I featured in a\nvideo\nfor work. Therefore, I kept the apricot-walnut aspect intact as I riffed on this concept. Instead of Bourbon, I opted for Scotch which worked well with walnut in cocktails like the\nStorm King\nand\nMy Triumphs, My Mistakes\n, and I swapped out the gentian liqueur for Punt e Mes and dashes of bitters. For a name, I kept with the Human Rocket's DEVO theme and named it after another of their songs -- Working in the Coal Mine.\nThe Working in a Coal Mine dug up an orange, smoke, walnut, and grape aroma. Next, Punt e Mes' grape joined the Scotch's malt on the sip, and the swallow proffered smoky whisky and bitter apricot flavors with a walnut finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBYi4RoeoVaHL-cTKsAAK6psNfuQF1030X2ge6E3DS7Uu0E7okVqTcX1yYiaMw1FE68cAf38BDwkuHm16rO6SnVA_9rf8mwlA0xHrQM3rzEuUv42BLJRyKXPl2NvHa6d53_UxKC3puKmw/s320/workingcoalmine5993.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBYi4RoeoVaHL-cTKsAAK6psNfuQF1030X2ge6E3DS7Uu0E7okVqTcX1yYiaMw1FE68cAf38BDwkuHm16rO6SnVA_9rf8mwlA0xHrQM3rzEuUv42BLJRyKXPl2NvHa6d53_UxKC3puKmw/s800/workingcoalmine5993.jpg", "comment_count": 0 }, { "title": "spaghetti western", "url": "https://cocktailvirgin.blogspot.com/2021/02/spaghetti-western.html", "published": "2021-02-09T08:00:00.019-05:00", "updated": "2021-02-09T08:00:01.984-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jessica Gonzalez", "source": "Death & Co. Cocktail Book", "year": 2011 }, "categories": [ "amaro nonino", "bitters (orange)", "mezcal", "tequila" ], "ingredients": [ "1 oz Siete Leguas Reposado Tequila (Lunazul)", "1/2 oz Los Nahuales Mezcal (Fidencio)", "3/4 oz Amaro Nonino", "1 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large cube, and garnish with a grapefruit twist.", "body_text": "1 oz Siete Leguas Reposado Tequila (Lunazul)\n1/2 oz Los Nahuales Mezcal (Fidencio)\n3/4 oz Amaro Nonino\n1 dash Orange Bitters (Scrappy's)\nStir with ice, strain into an old fashioned glass with a large cube, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I delved into the\nDeath & Co. Cocktail Book\nand spotted the Spaghetti Western. This recipe was crafted by Jessica Gonzalez in 2011, and it reminded me of an agave\nBlack Manhattan\n. Once prepared, the Spaghetti Western brought forth a grapefruit oil, savory, smoky, vegetal, and orange aroma. Next, caramel and a hint of citrus on the sip roped in a smoky agave and soft herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lf2uaOYnPW2cSfc7yAcKOu0lvJTu1HWP6jB0kxnLYvOFqq74sgnUnLLtNQ5M2RkffsxMvcYbljQP4zR4EBdQwO3EN66LSlsME4Z8sYoa8vKtDH8gtrlzWt6Cfai6O43ldAhNddD351GJ/s320/spaghettiwestern5995.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lf2uaOYnPW2cSfc7yAcKOu0lvJTu1HWP6jB0kxnLYvOFqq74sgnUnLLtNQ5M2RkffsxMvcYbljQP4zR4EBdQwO3EN66LSlsME4Z8sYoa8vKtDH8gtrlzWt6Cfai6O43ldAhNddD351GJ/s800/spaghettiwestern5995.jpg", "comment_count": 0 }, { "title": "without a trace", "url": "https://cocktailvirgin.blogspot.com/2021/02/without-trace.html", "published": "2021-02-10T08:00:00.017-05:00", "updated": "2021-02-10T08:00:01.653-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Bar 1919", "year": null }, "categories": [ "absinthe", "amaro nonino", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Angel's Envy)", "1/2 oz Amaro Nonino", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice" ], "instructions": "Stir with ice, strain into an absinthe-rinsed old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Angel's Envy)\n1/2 oz Amaro Nonino\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\nStir with ice, strain into an absinthe-rinsed old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I picked Nico Martini's\nTexas Cocktails\nbook out of the library and spotted the Without a Trace. This recipe was crafted at Bar 1919 in San Antonio, and the combination reminded me of a\nBlack Manhattan\nand a Gold Rush mash-up akin to the\nRose Gold\n. Once prepared, the Without a Trace donated an orange, honey, and anise bouquet to the nose. Next, the honey and lemon mingled on the sip, and the swallow displayed the Bourbon and orange-herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7us0t-Y61YgV87x71zZZyZJMTwUFKPSwH32B1RPPec9C-cRlY4WCIDvbt7YU6MSHCouxFSbRxrYt7eCovYLsKP4jREw7XX_yiZB70ppnT5BoD_rll6ZK86XPv96N869XYJhw3liS-5pnY/s320/withoutatrace5996.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7us0t-Y61YgV87x71zZZyZJMTwUFKPSwH32B1RPPec9C-cRlY4WCIDvbt7YU6MSHCouxFSbRxrYt7eCovYLsKP4jREw7XX_yiZB70ppnT5BoD_rll6ZK86XPv96N869XYJhw3liS-5pnY/s800/withoutatrace5996.jpg", "comment_count": 0 }, { "title": "erika marie", "url": "https://cocktailvirgin.blogspot.com/2021/02/erika-marie.html", "published": "2021-02-11T08:00:00.018-05:00", "updated": "2021-11-12T17:58:56.438-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nathan Ricke", "source": "Exley", "year": null }, "categories": [ "aperol", "lime juice", "mezcal", "pamplemousse" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "3/4 oz Aperol", "3/4 oz Grapefruit Liqueur (St. Elder)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe pre-rimmed with salt and freshly ground black pepper.", "body_text": "1 oz Mezcal (Fidencio)\n3/4 oz Aperol\n3/4 oz Grapefruit Liqueur (St. Elder)\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail coupe pre-rimmed with salt and freshly ground black pepper.\nTwo Thursdays, I chose the\nBrooklyn Bartender\nbook by Carey Jones and spotted the Erika Marie. This recipe was crafted by Nathan Ricke at the Exley, and the use of a women's name reminded me of\nThe Erin\nby Toby Cecchini; unlike Toby's drink, there was no backstory provided here. Once prepared, the Erika Marie donated a smoke, bright citrus, and cracked black pepper aroma to the nose. Next, lime and tangerine notes on the sip slipped into mezcal and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyQZDTsGg5eP1bC7NE6_G1THa6izZon6Q0TeMwnWcFJGAT-gJ14bjj8y2FomoSx7d7lNCZxlIURpp2IN1IpiCUAEXe7YsxlexYsUTf-OI9ii0YSoBKG3AuWcOXMoWSZ6XjujDLSGJK8mk/s320/erikamarie5999.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyQZDTsGg5eP1bC7NE6_G1THa6izZon6Q0TeMwnWcFJGAT-gJ14bjj8y2FomoSx7d7lNCZxlIURpp2IN1IpiCUAEXe7YsxlexYsUTf-OI9ii0YSoBKG3AuWcOXMoWSZ6XjujDLSGJK8mk/s800/erikamarie5999.jpg", "comment_count": 0 }, { "title": "wayfarer", "url": "https://cocktailvirgin.blogspot.com/2021/02/wayfarer.html", "published": "2021-02-12T08:00:00.028-05:00", "updated": "2025-10-22T13:32:08.993-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Mackenzie Cavanagh", "source": "Hawthorne", "year": 2016 }, "categories": [ "cynar", "gin", "lime juice", "maple syrup" ], "ingredients": [ "1 1/2 oz Fords Gin (Beefeater)", "1/2 oz Cynar", "1/2 oz Maple Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Fords Gin (Beefeater)\n1/2 oz Cynar\n1/2 oz Maple Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I turned to the Hawthorne's bar bible and spotted the Wayfarer by Mackenzie Cavanagh circa 2016 which was captioned, \"it is better to travel well than to arrive.\" The combination of maple syrup and Cynar was one that worked well in a variety of drinks including the\nMortal Sunset\nand\nSherry Duval\n, so I was curious to see how it would work with gin and lime here.\nThe Wayfarer proffered pine and lime notes over richer maple aromas. Next, lime with maple's flavors and mouthfeel on the sip led into gin, maple, and bitter earthy aspects from the Cynar on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQZSAIPqtA0JWLhoGH_zejGQEVtQaBjSAlSNuDDi9vwXVvTV2uI__t3I8Y6u_1D1LsxXAdh9dgevEDY_bfsnj2d5aZZl6nJnCkqpouUUoMUX65BijKOUmjZ1_VjN6ZCFXT_DZu1quHVLu/s320/wayfayer6001.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQZSAIPqtA0JWLhoGH_zejGQEVtQaBjSAlSNuDDi9vwXVvTV2uI__t3I8Y6u_1D1LsxXAdh9dgevEDY_bfsnj2d5aZZl6nJnCkqpouUUoMUX65BijKOUmjZ1_VjN6ZCFXT_DZu1quHVLu/s800/wayfayer6001.jpg", "comment_count": 0 }, { "title": "powerful baritone", "url": "https://cocktailvirgin.blogspot.com/2021/02/powerful-baritone.html", "published": "2021-02-13T08:00:00.020-05:00", "updated": "2021-02-13T08:00:05.512-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": null }, "categories": [ "amaro", "becherovka", "bitters (other)", "scotch", "strega" ], "ingredients": [ "1 1/2 oz Cutty Sark Prohibition Scotch", "1/2 oz Amaro Montenegro", "1/4 oz Strega", "1/4 oz Becherovka", "2 dash 18.21 Bitters Leon Ginger Tincture (Berg & Hauck Lemon Bitters)" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Garnish with a spritz of Laphroaig and a lemon twist.", "body_text": "1 1/2 oz Cutty Sark Prohibition Scotch\n1/2 oz Amaro Montenegro\n1/4 oz Strega\n1/4 oz Becherovka\n2 dash 18.21 Bitters Leon Ginger Tincture (Berg & Hauck Lemon Bitters)\nBuild in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Garnish with a spritz of Laphroaig and a lemon twist.\nTwo Saturdays ago, I was curious about a recipe that I spotted in a\nPunch Drinks\narticle on\nPenicillin\nriffs. The one that called out to me was the Powerful Baritone by Sother Teague of Amor y Amargo, and he crafted this variation without citrus juice which I had only tasted once before in the\nPenicillin Flip\n. The Powerful Baritone once assembled crooned out a lemon oil and peat smoke bouquet. Next, malt with an almost honey-like note on the sip transferred into peaty Scotch, orange, and star anise flavors on the swallow with a lemon and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7ClB60qjQuKhaI23-l4iomT8LkVUCcsqZtn6AYQFh7a0qfh9A9rri_LX63po0PF9Ms5sPdpgDShQt66Rv4uX8rTPi3mtLDTFIPPvHAonSv1zGIg97fqEfA651QNGrANKqmwC6OYG5PD8/s320/powerfulbaritone6003.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7ClB60qjQuKhaI23-l4iomT8LkVUCcsqZtn6AYQFh7a0qfh9A9rri_LX63po0PF9Ms5sPdpgDShQt66Rv4uX8rTPi3mtLDTFIPPvHAonSv1zGIg97fqEfA651QNGrANKqmwC6OYG5PD8/s800/powerfulbaritone6003.jpg", "comment_count": 0 }, { "title": "el sistema", "url": "https://cocktailvirgin.blogspot.com/2021/02/el-sistema.html", "published": "2021-02-14T08:00:00.026-05:00", "updated": "2021-02-14T08:00:03.961-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Caitlin Hoey", "source": "Hawthorne", "year": 2017 }, "categories": [ "averna", "creme de cacao", "egg", "rum", "scotch", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Santa Teresa 1796 Rum (Diplomatico Riserva Exclusiva)", "1/2 oz Famous Grouse Scotch", "1/2 oz Averna", "1/2 oz Vanilla Gomme (1/4 oz Vanilla Syrup)", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a double old fashioned glass (cocktail coupe), and garnish with freshly grated chocolate.", "body_text": "1 oz Santa Teresa 1796 Rum (Diplomatico Riserva Exclusiva)\n1/2 oz Famous Grouse Scotch\n1/2 oz Averna\n1/2 oz Vanilla Gomme (1/4 oz Vanilla Syrup)\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 Whole Egg\nShake once without ice and once with ice, strain into a double old fashioned glass (cocktail coupe), and garnish with freshly grated chocolate.\nTwo Sundays ago, I returned to the Hawthorne's bar bible and spotted the El Sistema created by Caitlin Hoey circa 2017. The drink's menu subtitle of \"to the salutatory power of the classics\" referred to the program in Venezuela that began in 1975 where impoverished children were taken off the streets and taught classical-based music.This program was so successful in saving the lives of countless youths that it was spread worldwide. To top off that tribute, the rest was a delightful sounding dessert Flip.\nEl Sistema greeted the senses with chocolate and dark rum aromas. Next, a creamy chocolate and caramel sip launched into rum, Scotch, chocolate, and vanilla flavors on the swallow with a herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ONPHKrGlt0ffiwilaxgh-M1BQND8f3-JfVYNTdilLeviBHZUDqQSkxiSNkG1x7DPHdHZVDEC_oVN_lPEBU5ukJodnpgca_ERAdWwz_HCteaJIjgM2K9whFqvTJVXaHU5bXwMGViaMUCX/s320/elsistema6004.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ONPHKrGlt0ffiwilaxgh-M1BQND8f3-JfVYNTdilLeviBHZUDqQSkxiSNkG1x7DPHdHZVDEC_oVN_lPEBU5ukJodnpgca_ERAdWwz_HCteaJIjgM2K9whFqvTJVXaHU5bXwMGViaMUCX/s800/elsistema6004.jpg", "comment_count": 0 }, { "title": "belfast bastard", "url": "https://cocktailvirgin.blogspot.com/2021/02/belfast-bastard.html", "published": "2021-02-15T08:00:00.019-05:00", "updated": "2021-11-12T17:58:43.908-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jack McGarry", "source": "Dead Rabbit", "year": null }, "categories": [ "bitters (orange)", "campari", "gin", "pamplemousse", "vermouth (dry)" ], "ingredients": [ "2 oz Tanqueray Gin (Beefeater)", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Campari", "1/2 oz Combier Grapefruit Liqueur (St. Elder)", "2 dash Regan's Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.", "body_text": "2 oz Tanqueray Gin (Beefeater)\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Campari\n1/2 oz Combier Grapefruit Liqueur (St. Elder)\n2 dash Regan's Orange Bitters (Scrappy's)\nStir with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.\nTwo Mondays ago, I ventured back into Gary Regan's\nThe Negroni\nand became curious about the Belfast Bastard. This recipe crafted by Jack McGarry at the Dead Rabbit in Manhattan was his summery riff on the\nLucien Gaudin\nwith grapefruit liqueur in place of the orange one. In the glass, the grapefruit aromas from the twist's oils and the liqueur met the nose along with hints of orange from the Campari. Next, citrus peel notes on the sip led into gin, grapefruit, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcL8RjKbGOJcpMi6HWEozDTMA5X5vm5xavcnoBsD56vtPxUTfgyXr37ZhZT_PUa6PVeGSr8ZQNaNbH-SHKRo1PeGTq3QePP_BYuT1gEccUAgDIt2nlCHIpbkopaN1Wu3_ZTXaByrA99AC/s320/belfastbastard6007.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcL8RjKbGOJcpMi6HWEozDTMA5X5vm5xavcnoBsD56vtPxUTfgyXr37ZhZT_PUa6PVeGSr8ZQNaNbH-SHKRo1PeGTq3QePP_BYuT1gEccUAgDIt2nlCHIpbkopaN1Wu3_ZTXaByrA99AC/s800/belfastbastard6007.jpg", "comment_count": 0 }, { "title": "the curly-tailed lion", "url": "https://cocktailvirgin.blogspot.com/2021/02/the-curly-tailed-lion.html", "published": "2021-02-16T08:00:00.005-05:00", "updated": "2021-11-12T17:58:30.973-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "absinthe", "amaro", "genever", "pamplemousse" ], "ingredients": [ "1 1/2 oz Genever (Bols)", "1 oz Cardamaro", "1/2 oz Grapefruit Liqueur (St. Elder)", "2 dash Absinthe (2/3 bsp Kübler)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Genever (Bols)\n1 oz Cardamaro\n1/2 oz Grapefruit Liqueur (St. Elder)\n2 dash Absinthe (2/3 bsp Kübler)\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I wondered how Genever would pair with grapefruit liqueur since the spirit had worked well with grapefruit juice in drinks like the\nOne-Armed French Hooker\nand the\nGenever Horse's Neck\n. To balance the drink, I felt that Cardamaro along with absinthe highlights would round out the profile. For a name, I returned back to the\nWooden Shoe\nand dubbed this the Curly-Tailed Lion after another Dutch fairy tale. In the glass, the drink proffered a malt and grapefruit bouquet to the nose. Next, grape and grapefruit on the sip pawed at a Genever and fruity swallow with a grapefruit peel and anise finish. Overall, the combination made for a surprisingly bright drink especially with the absinthe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3G39luQ3uCkj5sFvqIySslbOWvCO83UVdDqb-V9fqG_GO4JFR0zJcY0tHQEMAKR1PXcGI-eGtNKmH0DZX6jc7Kg2m9qshPhuCFAdS22P8LT5v7tB6EH4Dgxv8X1xtkGMM8-aT0xNY8mLN/s320/curlytailedlion6009.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3G39luQ3uCkj5sFvqIySslbOWvCO83UVdDqb-V9fqG_GO4JFR0zJcY0tHQEMAKR1PXcGI-eGtNKmH0DZX6jc7Kg2m9qshPhuCFAdS22P8LT5v7tB6EH4Dgxv8X1xtkGMM8-aT0xNY8mLN/s800/curlytailedlion6009.jpg", "comment_count": 0 }, { "title": "kitty hawk", "url": "https://cocktailvirgin.blogspot.com/2021/02/kitty-hawk.html", "published": "2021-02-17T08:00:00.014-05:00", "updated": "2021-02-17T08:00:07.129-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2020 }, "categories": [ "falernum", "lemon juice", "lillet", "swedish punsch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Bulleit)", "1/2 oz Kronan Swedish Punsch", "1/2 oz Cocchi Americano", "1/2 oz Velvet Falernum", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Bourbon (Bulleit)\n1/2 oz Kronan Swedish Punsch\n1/2 oz Cocchi Americano\n1/2 oz Velvet Falernum\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I spied an intriguing cocktail called the Kitty Hawk on the\nKindred Cocktails\ndatabase. The recipe was crafted by New York City bartender Rafa Garcia Febles in 2020, and the combination reminded me a little of the\nCorpse Reviver\nfrom Crosby Gaige's 1941\nCocktail Guide & Lady's Companion\n. Once built, the Kitty Hawk flew to the nose with a Bourbon, lemon, and caramel aroma. Next, lemon, caramel, and pear notes on the sip soared to Bourbon, tea, rum, clove, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAB_0UkjeYNfhbPkon3CaEPo3vUBQ-1pdHHVevD66uj4MIze4i25a7lyJ76QHPk9Bwsu06QEblohN0aXz7opG35L1jla62qHSB5_0BjZJVa3P-FhANX79DDkq_uRTQdmZlC6wlDo0Py5NK/s320/kittyhawk6010.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAB_0UkjeYNfhbPkon3CaEPo3vUBQ-1pdHHVevD66uj4MIze4i25a7lyJ76QHPk9Bwsu06QEblohN0aXz7opG35L1jla62qHSB5_0BjZJVa3P-FhANX79DDkq_uRTQdmZlC6wlDo0Py5NK/s800/kittyhawk6010.jpg", "comment_count": 0 }, { "title": "full deck", "url": "https://cocktailvirgin.blogspot.com/2021/02/full-deck.html", "published": "2021-02-18T08:00:00.027-05:00", "updated": "2021-02-18T08:00:01.999-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rob Ficks", "source": "Hawthorne", "year": null }, "categories": [ "amaro", "bitters (aged)", "bitters (Angostura)", "rum", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Privateer Navy Yard Rum", "1/2 oz Cocchi Sweet Vermouth", "1/2 oz La Garrocha Oloroso Sherry (Lustau)", "1/2 oz Amaro Meletti", "1 dash Angostura Bitters", "1 dash Fee's Whiskey Barrel-Aged Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with burnt orange oils.", "body_text": "1 1/2 oz Privateer Navy Yard Rum\n1/2 oz Cocchi Sweet Vermouth\n1/2 oz La Garrocha Oloroso Sherry (Lustau)\n1/2 oz Amaro Meletti\n1 dash Angostura Bitters\n1 dash Fee's Whiskey Barrel-Aged Bitters\nShake with ice, strain into a cocktail coupe, and garnish with burnt orange oils.\nTwo Thursdays ago, I returned to the Hawthorne's bar bible where I was lured in by the Full Deck from Rob Ficks. This rum drink was described as a very loose variation of the\nQuarter Deck\nCocktail (which generally had rum and sherry as the only consistent components). As a menu item, it was captioned, \"watch out for that ace up the sleeve\" which shifted the focus from the raised part of a sailing ship's deck to more of a gambling theme.\nThe Full Deck dealt the nose an orange, caramel, and floral-herbal hand. Next, caramel and grape notes shuffled on the sip, and the swallow anted up rum, nutty, and herbal flavors with a cinnamon, clove, and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70UmpUmJ5vdS1eTbvFx1UHr2FH8_o9rbnbGnvd4FwIo0iC-ZVwrpG4wgxS3NQ1GQ8pA8nvU9PdC7ODICsD8HayszxBZUnzeY50MYOjipaYuie51_eJXo8y2kr-9XfyCy-lZXrgXUR0o46/s320/fulldeck6014.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70UmpUmJ5vdS1eTbvFx1UHr2FH8_o9rbnbGnvd4FwIo0iC-ZVwrpG4wgxS3NQ1GQ8pA8nvU9PdC7ODICsD8HayszxBZUnzeY50MYOjipaYuie51_eJXo8y2kr-9XfyCy-lZXrgXUR0o46/s800/fulldeck6014.jpg", "comment_count": 0 }, { "title": "east india swizzle", "url": "https://cocktailvirgin.blogspot.com/2021/02/east-india-swizzle.html", "published": "2021-02-19T08:00:00.018-05:00", "updated": "2021-02-19T08:00:07.169-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Giuseppe Gonzalez", "source": "PKNY", "year": 2011 }, "categories": [ "bitters (Angostura)", "cognac", "curacao", "pineapple juice" ], "ingredients": [ "1 1/2 oz Cognac (Pierre Ferrand Ambre)", "1 1/2 oz Pineapple Juice", "1/2 oz Triple Sec(Pierre Ferrand Dry Curaçao)" ], "instructions": "Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Fill with crushed ice and garnish with 2 dash Angostura Bitters, a cinnamon stick, and an orchid (omit).", "body_text": "1 1/2 oz Cognac (Pierre Ferrand Ambre)\n1 1/2 oz Pineapple Juice\n1/2 oz Triple Sec(Pierre Ferrand Dry Curaçao)\nBuild in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Fill with crushed ice and garnish with 2 dash Angostura Bitters, a cinnamon stick, and an orchid (omit).\nTwo Fridays ago, I was intrigued by the East India Swizzle that was published in\nImbibe Magazine\n. This tropical riff on Harry Johnson's 1882\nEast India Cocktail\nwas created by Giuseppe Gonzalez at PKNY in 2011, and it replaced the pineapple syrup with a decent proportion of pineapple juice. Once prepared, the East India Swizzle donated a cinnamon and clove aroma to the nose. Next, orange and pineapple on the sip led into Cognac and orange flavors on the swallow. Later, winter spice notes entered the equation as the Angostura Bitters garnish integrated into the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjega501T2IFUoidfjm0thGBVDYW3O7yjr_OARq4sl8OQzVukYTinhent_aZr6cEtAgja9KuhbVRWxmavJntEx3fozWGJStKrSz83FC0COl4mlRAduiQrb65SYJ_uTYGfgWolhQTWEXERHr/s320/eastindiaswizzle6015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjega501T2IFUoidfjm0thGBVDYW3O7yjr_OARq4sl8OQzVukYTinhent_aZr6cEtAgja9KuhbVRWxmavJntEx3fozWGJStKrSz83FC0COl4mlRAduiQrb65SYJ_uTYGfgWolhQTWEXERHr/s800/eastindiaswizzle6015.jpg", "comment_count": 0 }, { "title": "sade's taboo", "url": "https://cocktailvirgin.blogspot.com/2021/02/sades-taboo.html", "published": "2021-02-20T08:00:00.009-05:00", "updated": "2021-02-20T08:00:07.621-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jessica Gonzalez", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "bitters (other)", "cognac", "lillet", "vermouth (sweet)" ], "ingredients": [ "2 oz Hine H Cognac (Pierre Ferrand Ambre)", "3/4 oz Cocchi Americano", "3/4 oz Dolin Sweet Vermouth (Cocchi)", "1 dash Bittermens Grapefruit Bitters (2 dash Bittercube Jamaica #2)" ], "instructions": "Stir with ice and strain into a coupe.", "body_text": "2 oz Hine H Cognac (Pierre Ferrand Ambre)\n3/4 oz Cocchi Americano\n3/4 oz Dolin Sweet Vermouth (Cocchi)\n1 dash Bittermens Grapefruit Bitters (2 dash Bittercube Jamaica #2)\nStir with ice and strain into a coupe.\nSaturday two weeks prior, I was flipping through the\nDeath & Co. Cocktail Book\nand spotted the Sade's Taboo created by Jessica Gonzalez in 2009. Overall, the recipe seemed like a brandy version of the\nHoots Mon\nso I was intrigued. Once prepared, the Sade's Taboo began with a Cognac, orchard fruit, and grape bouquet. Next, the vermouth's grape continued on into the sip where it was followed by Cognac and pear-like flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKXSwksV3XGqeN1sAO5jPkPQIg-lQR4y5Mo1kwvZ41WyOcqG7RSFpU625cM76Lnv5AWxKsZ2jTQtlGHGtnTLgvF_DV5QX_eytUC4VMyeq93EMy_AYdQLQtiqyCga4CjDm7LRCO-PuQVNQ/s320/sadestaboo6017.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKXSwksV3XGqeN1sAO5jPkPQIg-lQR4y5Mo1kwvZ41WyOcqG7RSFpU625cM76Lnv5AWxKsZ2jTQtlGHGtnTLgvF_DV5QX_eytUC4VMyeq93EMy_AYdQLQtiqyCga4CjDm7LRCO-PuQVNQ/s800/sadestaboo6017.jpg", "comment_count": 0 }, { "title": "boulevard of broken dreams", "url": "https://cocktailvirgin.blogspot.com/2021/02/boulevard-of-broken-dreams.html", "published": "2021-02-21T08:00:00.047-05:00", "updated": "2021-02-21T08:00:01.327-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Kyle Martin", "source": "the Grotto", "year": 2018 }, "categories": [ "averna", "bitters (Peychaud's)", "campari", "mezcal", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Bonded Rye", "1 oz Campari", "3/4 oz Averna", "1/2 oz Fidencio Mezcal", "1 bsp Demerara Syrup (omit)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Rittenhouse Bonded Rye\n1 oz Campari\n3/4 oz Averna\n1/2 oz Fidencio Mezcal\n1 bsp Demerara Syrup (omit)\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).\nTwo Sundays ago, I spotted the Boulevard of Broken Dreams on\nKindred Cocktails\nand was lured in by the name. It is a reference to the Gottfried Helnwein painting that was a remake of Edward Hopper's\nNighthawks\npainting with Elvis Presley, James Dean, Marilyn Monroe, and Humphrey Bogart in place of the original characters. The drink itself was crafted by Kyle Martin in 2018 at the Grotto in Levenworth, Washington, and the combination of Campari, Averna, and mezcal reminded me of the rum-based\nDeparted\n.\nIn the glass, the Boulevard of Broken Dreams met the nose with orange oil over dark herbal aromas and smoke. Next, a caramel sip slid into rye, smoky mezcal, and dark bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwY2h73ilO0mVcKQ7HXbl1grR835pc2_dbd2V90QITsx_4UQxe_Jr5zTdOagNItwzhAuWeBeV3qWdtEXtm9MUgenlBic0No4n1UB80EiqqaTOo7AC1nTWzedPZ6bvB2vGjUOZQPwf2ZPP/s320/boulevardbroken6020.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwY2h73ilO0mVcKQ7HXbl1grR835pc2_dbd2V90QITsx_4UQxe_Jr5zTdOagNItwzhAuWeBeV3qWdtEXtm9MUgenlBic0No4n1UB80EiqqaTOo7AC1nTWzedPZ6bvB2vGjUOZQPwf2ZPP/s800/boulevardbroken6020.jpg", "comment_count": 1 }, { "title": "zephyr", "url": "https://cocktailvirgin.blogspot.com/2021/02/zephyr.html", "published": "2021-02-22T08:00:00.025-05:00", "updated": "2021-02-22T08:00:01.333-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Benjamin Schwartz", "source": "Hawthorne", "year": 2010 }, "categories": [ "bitters (orange)", "chartreuse (green)", "gin", "lillet" ], "ingredients": [ "2 oz Plymouth Gin (Beefeater)", "3/4 oz Cocchi Americano", "1/4 oz Green Chartreuse", "1 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "2 oz Plymouth Gin (Beefeater)\n3/4 oz Cocchi Americano\n1/4 oz Green Chartreuse\n1 dash Orange Bitters (Scrappy's)\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nTwo Mondays ago, I spied a Little Branch cocktail in the Hawthorne bar bible called the Zephyr that seemed like a delicious Martini riff. The recipe which reminded me of an\nAlbert Mathieu\nwas created by Benjamin Schwartz in 2010, and I found that the\nBartender's Choice\napp had it as a half ounce each of Cocchi Americano and Green Chartreuse with no bitters; I decided that the Hawthorne's slight variation was more in tune with my palate though. Once prepared, the Zephyr breezed in with a lemon and pine aroma with hints of Chartreuse's herbal elements. Next, a minty pear sip drifted into a gin and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIVhJujmpHj3BSdnOlAiLd-Rnqt7bWygqZAlAkXh6K5uUlwHMgqfzJEEZPJ1h9uj-htJup7CsvKsf_tUWrbJ9adgefVDZfjGMLlHmIV9pfIDTttKXu-3_GC9geOK4PmEv6RHWz8HoijmK/s320/zephyr6022.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIVhJujmpHj3BSdnOlAiLd-Rnqt7bWygqZAlAkXh6K5uUlwHMgqfzJEEZPJ1h9uj-htJup7CsvKsf_tUWrbJ9adgefVDZfjGMLlHmIV9pfIDTttKXu-3_GC9geOK4PmEv6RHWz8HoijmK/s800/zephyr6022.jpg", "comment_count": 0 }, { "title": "letter to a younger self", "url": "https://cocktailvirgin.blogspot.com/2021/02/letter-to-younger-self.html", "published": "2021-02-23T08:00:00.017-05:00", "updated": "2021-02-23T08:00:05.492-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "curacao", "fernet-branca", "lillet", "scotch" ], "ingredients": [ "3/4 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Apple Brandy (Laird's Bonded)", "3/4 oz Cocchi Americano or Lillet (Cocchi Americano)", "1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "3/4 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Apple Brandy (Laird's Bonded)\n3/4 oz Cocchi Americano or Lillet (Cocchi Americano)\n1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n1/4 oz Fernet Branca\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter spotting the recipe a couple weeks back for the\nHeather in Queue\nthat Jackson Cannon created at Eastern Standard in 2008, the cocktail was still on my mind. The combination was a near classic one akin to the 1940s\nDon't Give Up the Ship\n, and I wanted to make my own take on it keeping the orange liqueur-Fernet Branca duo intact. Therefore, I switched the spirit from gin to a split of Scotch and apple brandy and swapped the blanc vermouth for Cocchi Americano. For a name, I dubbed this one Letter to a Younger Self as a nod to Jackson's infamous \"Letter to a Young Bartender\" that he penned for Tales of the Cocktail 2014.\nThe Letter to a Younger Self greeted the senses with an orange, peat, and menthol bouquet. Next, apple and melon notes on the sip progressed into Scotch and apple-orange flavors on the swallow with a minty-menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVv_NrpjbXXhN89EgwCemaeaboLvLmN5QmGlwcaUyz-APGnQWAEGeC9t280mMu7ts43m4ADq6bJ6Uj4HjUhv4nMbffiG6wPSm0vJJvDf75IJ6_dbUnppaY26WkdRAWT1JJO9avjaHF3RK/s320/letteryoungerself6023.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVv_NrpjbXXhN89EgwCemaeaboLvLmN5QmGlwcaUyz-APGnQWAEGeC9t280mMu7ts43m4ADq6bJ6Uj4HjUhv4nMbffiG6wPSm0vJJvDf75IJ6_dbUnppaY26WkdRAWT1JJO9avjaHF3RK/s800/letteryoungerself6023.jpg", "comment_count": 0 }, { "title": "all's fair", "url": "https://cocktailvirgin.blogspot.com/2021/02/alls-fair.html", "published": "2021-02-24T08:00:00.031-05:00", "updated": "2021-02-24T08:00:04.200-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kirk Estonipal", "source": "Cure", "year": 2011 }, "categories": [ "bitters (mole)", "curacao", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz El Dorado 12 Year Rum", "3/4 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Marie Brizard Curaçao (Pierre Ferrand)", "2 dash Bittermens Mole Bitters", "8 drop Salt Tincture (1 slightly large pinch Salt)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz El Dorado 12 Year Rum\n3/4 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Marie Brizard Curaçao (Pierre Ferrand)\n2 dash Bittermens Mole Bitters\n8 drop Salt Tincture (1 slightly large pinch Salt)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I ventured into my copy of the 2011\nBeta Cocktails\nto make the All's Fair that I had recently spotted on\nReddit\n. The recipe crafted by Kirk Estonipal at the Cure in New Orleans was the first part of the Halfway to a Three Ways to Lose Your Lover; the partner to it was The Flip Out that was vermouth- instead of rum-forward and, of course, included an egg, and a room temperature one as the third. In the glass, the All's Fair donated an orange aroma from the twist and Curaçao that was joined by caramel and molasses notes from the dark rum. Next, the caramel continued on into the sip where it was chased by dark rum, cola, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqPSAr7pV5hb7AkdAlc4Ukj-WuenU5WUckW3sjCP6oqtmmPX3Kih0zFbZ27IPPKDXaYGKmDZQPfLUfJxGXW3FPExgzowOxshuZkhi2pXebxHYKDRNYB1pF9RNbyI7VKsXiA51fYI-Sgid/s320/allsfair6026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqPSAr7pV5hb7AkdAlc4Ukj-WuenU5WUckW3sjCP6oqtmmPX3Kih0zFbZ27IPPKDXaYGKmDZQPfLUfJxGXW3FPExgzowOxshuZkhi2pXebxHYKDRNYB1pF9RNbyI7VKsXiA51fYI-Sgid/s800/allsfair6026.jpg", "comment_count": 2 }, { "title": "bright hatchet", "url": "https://cocktailvirgin.blogspot.com/2021/02/bright-hatchet.html", "published": "2021-02-25T08:00:00.011-05:00", "updated": "2021-11-12T17:58:12.485-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jay Zimmerman", "source": "Ba'sik", "year": null }, "categories": [ "bitters (orange)", "pamplemousse", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Olmeca Altos Reposado Tequila (Lunazul)", "1 oz Cocchi Sweet Vermouth", "3/4 oz Combier Grapefruit Liqueur (St. Elder)", "3 drop Bittercube Orange Bitters (Scrappy's)", "2 drop Rose Water" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/4 oz Olmeca Altos Reposado Tequila (Lunazul)\n1 oz Cocchi Sweet Vermouth\n3/4 oz Combier Grapefruit Liqueur (St. Elder)\n3 drop Bittercube Orange Bitters (Scrappy's)\n2 drop Rose Water\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Thursdays ago, I found a bookmark that I had left in Carey Jones'\nBrooklyn Bartender\nfor the Bright Hatchet created by Jay Zimmerman at Ba'sik. This stirred tequila drink met the nose with a grapefruit, tequila, and floral aroma. Next, a sweet grapefruit and grape sip sliced into a tequila, grapefruit, and mineral swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVs9_DRkkiC1ShyphenhyphenJUMVFrPHnyYaDjZrH-wxgoYXCxcYpgYrMqafZzAs3xusZZI_0z6ciRg8Qm8eJYK11g12FvCzTRCQ1YGc9ccrT7fRtXNGJGN9c2gyLALTjcSF53PNn3OmiLsMDTGPUo/s320/brighthatchet6028.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVs9_DRkkiC1ShyphenhyphenJUMVFrPHnyYaDjZrH-wxgoYXCxcYpgYrMqafZzAs3xusZZI_0z6ciRg8Qm8eJYK11g12FvCzTRCQ1YGc9ccrT7fRtXNGJGN9c2gyLALTjcSF53PNn3OmiLsMDTGPUo/s800/brighthatchet6028.jpg", "comment_count": 0 }, { "title": "bitter branch", "url": "https://cocktailvirgin.blogspot.com/2021/02/bitter-branch.html", "published": "2021-02-26T08:00:00.020-05:00", "updated": "2021-02-26T10:00:35.160-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Pip Hanson", "source": "Northstar Cocktails", "year": null }, "categories": [ "cynar", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "3 oz Rittenhouse Rye (2 oz)", "1 oz Cynar", "1/2 oz Walnut Liqueur (Russo Nocino)", "1 dash Salt Tincture (1 pinch Salt) (*)" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a candied walnut (omit).", "body_text": "3 oz Rittenhouse Rye (2 oz)\n1 oz Cynar\n1/2 oz Walnut Liqueur (Russo Nocino)\n1 dash Salt Tincture (1 pinch Salt) (*)\nStir with ice, strain into a rocks glass, and garnish with a candied walnut (omit).\n(*) Another recipe said 3 drops which is more in line than a dash.\nFriday two weeks prior, I found my copy of\nNorthstar Cocktails\nand found Pip Hanson's Bitter Branch. I was intrigued by its walnut-Cynar combination that I had first experienced at Russell House Tavern with the\nMy Triumphs, My Mistakes\nand that I utilized in my\nShadows & Tall Trees\nthat I created there six month later (I joined the team a month or so after having the former drink). Once mixed, the Bitter Branch approached with a walnut and vegetal aroma. Next, a caramel sip bent towards a rye, minty, and walnut swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R5JxCwGKgEq1Vi6R5o0rkZHub7ey2AOcGnMAGCT0Mb0iPnRYSG6x0XB913keLTcxSilmlNxDmPYyzSQoO1XjImGZLGeyJIq9Zs5nOA3N7mN-iqG2G2J0q0OAXoynn6ZXHzjSnOSF65-O/s320/bitterbranch6029.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R5JxCwGKgEq1Vi6R5o0rkZHub7ey2AOcGnMAGCT0Mb0iPnRYSG6x0XB913keLTcxSilmlNxDmPYyzSQoO1XjImGZLGeyJIq9Zs5nOA3N7mN-iqG2G2J0q0OAXoynn6ZXHzjSnOSF65-O/s800/bitterbranch6029.jpg", "comment_count": 0 }, { "title": "hawaiian war chant", "url": "https://cocktailvirgin.blogspot.com/2021/02/hawaiian-war-chant.html", "published": "2021-02-27T08:00:00.059-05:00", "updated": "2021-11-12T17:57:35.659-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Mikey Diehl", "source": "Ward III", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "pamplemousse", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Plantation Original Dark Rum", "1/4 oz Grapefruit Liqueur (St. Elder)", "1/4 oz Cinnamon Syrup", "1 dash Angostura Bitters", "1 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Stir with ice, strain into a double old fashioned with ice, and garnish with an orange twist.", "body_text": "2 oz Plantation Original Dark Rum\n1/4 oz Grapefruit Liqueur (St. Elder)\n1/4 oz Cinnamon Syrup\n1 dash Angostura Bitters\n1 dash Absinthe (1/2 bsp Kübler)\nStir with ice, strain into a double old fashioned with ice, and garnish with an orange twist.\nTwo Saturdays ago, I began flipping through Amanda Schuster's\nNew York Cocktails\nand spied the Hawaiian War Chant. The recipe was crafted by Mikey Diehl at Ward III as a Rum Old Fashioned variation that utilized a few elements from the\n1934 Zombie\nincluding the Don's Mix (here with grapefruit liqueur instead of grapefruit juice), Angostura Bitters, and absinthe. The drink might have been named after the popular American tune that was modeled after an 1860s piece by Prince Leleiohuku. The original song was \"Kāua I Ka Huahuaʻi\" or \"We Two in the Spray,\" and it was not a chant or battle tale but a story of two lovers sneaking off to meet. Diehl is a fan of Tiki but he worked in a bar that favored stirred whiskey drinks, so this was the menu item compromise to fit the clientele.\nThe Hawaiian War Chant met the nose with orange, cinnamon, and dark rum aromas. Next, caramel from the rum filled the sip, and the swallow bellowed forth rum, cinnamon, and grapefruit flavors with an anise and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvAXUG2qB93eS1gFKdw8tCMlXF6G0ZctHRAFEAfO0hQGixqwrlTNHKsO8VLl6O8INN9uFp_mrlcYThF4vc5fVfFuB1pV4vB7w6Q8ztQfv6gE1CJCpXAzjlVKaMzEv6KEPeDW_-GjEtK_t/s320/hawaiianwarchant6032.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvAXUG2qB93eS1gFKdw8tCMlXF6G0ZctHRAFEAfO0hQGixqwrlTNHKsO8VLl6O8INN9uFp_mrlcYThF4vc5fVfFuB1pV4vB7w6Q8ztQfv6gE1CJCpXAzjlVKaMzEv6KEPeDW_-GjEtK_t/s800/hawaiianwarchant6032.jpg", "comment_count": 0 }, { "title": "roman holiday", "url": "https://cocktailvirgin.blogspot.com/2021/02/roman-holiday.html", "published": "2021-02-28T08:00:00.023-05:00", "updated": "2021-02-28T08:00:02.439-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Frank Caiafa", "source": "The Waldorf Astoria Bar Book", "year": 2010 }, "categories": [ "aperol", "cynar", "gin", "orange juice" ], "ingredients": [ "2 oz Bombay Sapphire Gin (Beefeater)", "1/2 oz Aperol", "1/2 oz Cynar", "1 oz Blood Orange Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist and cherry. The text mentioned that regular orange juice can be used when blood oranges are out of season.", "body_text": "2 oz Bombay Sapphire Gin (Beefeater)\n1/2 oz Aperol\n1/2 oz Cynar\n1 oz Blood Orange Juice\nShake with ice, strain into a cocktail glass, and garnish with an orange twist and cherry. The text mentioned that regular orange juice can be used when blood oranges are out of season.\nWhen Andrea returned home from the store two Sundays ago with a bag of blood oranges, I recalled a recipe that I had been eying in Frank Caiafa's\nThe Waldorf Astoria Bar Book\ncalled the Roman Holiday. This 2010 number matched the blood orange with gin and two bitter liqueurs: Aperol and Cynar which have worked well together in drinks like the\nRucola Negroni\nand\nJuan Bautista\n. The name made me think of my initial taste of blood oranges which was on my first vacation that I took on my own where I bought the fruit from vendors in Rome. Once prepared, the Roman Holiday greeted the nose with orange and pine notes. Next, orange and berry on the sip gave way to gin and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2crkKFfTNeZTwg2Yb2RmEpaWxDsy2va7z10_bkwCmI-tJxFq2jaMWuy9i_eIKFzSEr-rBseQSyiwpvT5lB0rpneZ4eRDboqu7yAIzgTxpe4ex6PYHhej06HQWOn1mYPpyNsvAoqacowU_/s320/romanholiday6034.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2crkKFfTNeZTwg2Yb2RmEpaWxDsy2va7z10_bkwCmI-tJxFq2jaMWuy9i_eIKFzSEr-rBseQSyiwpvT5lB0rpneZ4eRDboqu7yAIzgTxpe4ex6PYHhej06HQWOn1mYPpyNsvAoqacowU_/s800/romanholiday6034.jpg", "comment_count": 0 }, { "title": "spanish ruby", "url": "https://cocktailvirgin.blogspot.com/2021/03/spanish-ruby.html", "published": "2021-03-01T08:00:00.020-05:00", "updated": "2021-11-12T17:57:26.599-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Natasha David", "source": "Nitecap", "year": 2016 }, "categories": [ "lime juice", "pamplemousse", "rum (white)", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Plantation 3 Star Rum (Privateer Tres Aromatique)", "1 oz Lime Juice", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Grapefruit Liqueur (St. Elder)", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 1/2 oz Plantation 3 Star Rum (Privateer Tres Aromatique)\n1 oz Lime Juice\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Grapefruit Liqueur (St. Elder)\n1/2 oz Cinnamon Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nTwo Monday ago, I began sifting through my volumes of\nFood & Wine: Cocktails\nand found the Spanish Ruby in the final 2016 edition. The recipe was created by Natasha David at Nitecap in Manhattan, and the Spanish Ruby it refers to could be the World War I-era semiautomatic handgun that the French had made for them first by the Spanish firm of Gabilondo y Urresti-Eibar (over 50 companies manufactured these into the 1950s). Here, in liquid form, it proffered a rum, cinnamon, and grapefruit aroma. Next, lime and grape mingled on the sip, and the swallow shot forth with rum, nutty, cinnamon, and grapefruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDh0tl-K4YmjMXrUCeG21fu1ykfH2e4VKjUGTVOSqtqO-7B7spKzooW0myxHU6XYBE2BQgcUjQR812GJAURelYAA0IOH5VBWKH1zzMvUI2qrlIY_612SRBtsXQcdVOrzTRq6AI7gZlnGO/s320/spanishruby6037.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDh0tl-K4YmjMXrUCeG21fu1ykfH2e4VKjUGTVOSqtqO-7B7spKzooW0myxHU6XYBE2BQgcUjQR812GJAURelYAA0IOH5VBWKH1zzMvUI2qrlIY_612SRBtsXQcdVOrzTRq6AI7gZlnGO/s800/spanishruby6037.jpg", "comment_count": 0 }, { "title": "bending blades", "url": "https://cocktailvirgin.blogspot.com/2021/03/bending-blades.html", "published": "2021-03-02T08:00:00.041-05:00", "updated": "2021-11-12T17:57:14.711-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Chris Day", "source": "ShakeStir", "year": 2015 }, "categories": [ "pamplemousse", "sherry", "suze", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Manzanilla Sherry (Bodegas Hidalgo La Gitana)", "1/2 oz Grapefruit Liqueur (St. Elder)", "1/2 oz Salers Gentian Liqueur (Suze)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with lemon oil from a twist. ShakeStir", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Manzanilla Sherry (Bodegas Hidalgo La Gitana)\n1/2 oz Grapefruit Liqueur (St. Elder)\n1/2 oz Salers Gentian Liqueur (Suze)\nStir with ice, strain into a Nick & Nora glass, and garnish with lemon oil from a twist.\nTwo Tuesdays ago, I was browsing the\nShakeStir\ndatabase and spotted the Bending Blades by Los Angeles bartender Chris Day. Chris' recipe had the brief description of, \"An aperitif that finds 3 lovers rolling through fresh cut grass. Without the stains.\" which must have been apropos of the competition that he submitted it for in 2015. Those three \"lovers\" were sherry, grapefruit, and tequila, and he continued on with, \"So good together, I decided to make an aromatic drink out of them. The Salers is just the bitter, herbaceous twine that binds them all together.\"\nThe Bending Blades awakened the senses with a limoncello-like aroma. Next, a citrussy sip tumbled into tequila, vegetal, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwqvBqXiuaKt7RNj4B3jDYchs7aCro_AukR5rKCkq0NEDhRSVlLMAOSK12NJdtrsmJ8sXDK-dtchzOuejmBkFyQd_ObJJsX0xYLxUZsgoG5YJyHBBT2qGcQFVLsLv-726ZegaG1khyKj2/s320/bendingblades6040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwqvBqXiuaKt7RNj4B3jDYchs7aCro_AukR5rKCkq0NEDhRSVlLMAOSK12NJdtrsmJ8sXDK-dtchzOuejmBkFyQd_ObJJsX0xYLxUZsgoG5YJyHBBT2qGcQFVLsLv-726ZegaG1khyKj2/s800/bendingblades6040.jpg", "comment_count": 0 }, { "title": "freehand old fashioned", "url": "https://cocktailvirgin.blogspot.com/2021/03/freehand-old-fashioned.html", "published": "2021-03-03T08:00:00.029-05:00", "updated": "2021-03-03T08:00:03.068-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jason Kilgore", "source": "Broken Shaker", "year": 2017 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "kahlua", "rum", "simple syrup" ], "ingredients": [ "2 oz Plantation Pineapple Rum", "1/4 oz Demerara Syrup", "1 bsp Galliano Ristretto Coffee Liqueur", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Plantation Pineapple Rum\n1/4 oz Demerara Syrup\n1 bsp Galliano Ristretto Coffee Liqueur\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays, I was in an Old Fashioned sort of mood, and I recalled spotting an interesting recipe in the Hawthorne's bar bible. That drink was the Freehand Old Fashioned that bartender Jason Kilgore crafted circa 2017 in honor of the Freehand Hotel in Miami which is the home of the award-winning Broken Shaker bar. Moreover, the recipe was featured in a 2018\nLiquor.com\narticle about the rise of the Rum Old Fashioned. Once prepared, the Freehand Old Fashioned met the nose with an orange and pineapple bouquet. Next, a roast-filled sip summoned a pineapple, coffee, allspice, and clove swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMGZurMN4vkKjqyNYZY8tm02YC5YYfZAKtwFQhtZhd9M85JiSz_jO-EvRkldxIHJCw1Bq2TdD7VRnbZLwh2JhvzHyeRZiugT86S_xprJuQA3in_O8EmSuNK-UwKv00ahTqKAAUABv-muq/s320/freehandof6042.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMGZurMN4vkKjqyNYZY8tm02YC5YYfZAKtwFQhtZhd9M85JiSz_jO-EvRkldxIHJCw1Bq2TdD7VRnbZLwh2JhvzHyeRZiugT86S_xprJuQA3in_O8EmSuNK-UwKv00ahTqKAAUABv-muq/s800/freehandof6042.jpg", "comment_count": 0 }, { "title": "jeckyll & hyde", "url": "https://cocktailvirgin.blogspot.com/2021/03/jeckyll-hyde.html", "published": "2021-03-04T08:00:00.011-05:00", "updated": "2021-03-04T08:00:04.399-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "applejack", "bitters (Angostura)", "bitters (aromatic)", "simple syrup", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare Bourbon (Old Forester 100°)", "1/2 oz Laird's Bonded Apple Brandy", "1/2 tsp Cinnamon Syrup", "1 tsp Demerara Syrup", "2 dash Angostura Bitters", "2 dah Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist and an orange one.", "body_text": "1 1/2 oz Eagle Rare Bourbon (Old Forester 100°)\n1/2 oz Laird's Bonded Apple Brandy\n1/2 tsp Cinnamon Syrup\n1 tsp Demerara Syrup\n2 dash Angostura Bitters\n2 dah Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist and an orange one.\nTwo Thursdays ago, I continued on with the Old Fashioned theme with one from the\nDeath & Co. Cocktail Book\ncalled the Jeckyll & Hyde. After preparing this recipe created by Thomas Waugh in 2009, it proffered orange, lemon, Bourbon, and cinnamon aromas. Next, apple notes on the sip transformed into Bourbon, apple, cinnamon, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgqi0JflzSBsDZg90XYEM8by5LaE0nSbZ2EboixGvwqlVYnzEEHmwahQJl_IgxYZ_TZ4FL4EjrnMDiYthVf_RvHkoNtD9DuCvRIedppb_DiXc28HhBJDO4sgbc5UKmOaqD3JItIgtmWky/s320/jekyllhyde6043.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgqi0JflzSBsDZg90XYEM8by5LaE0nSbZ2EboixGvwqlVYnzEEHmwahQJl_IgxYZ_TZ4FL4EjrnMDiYthVf_RvHkoNtD9DuCvRIedppb_DiXc28HhBJDO4sgbc5UKmOaqD3JItIgtmWky/s800/jekyllhyde6043.jpg", "comment_count": 0 }, { "title": "flip out", "url": "https://cocktailvirgin.blogspot.com/2021/03/flip-out.html", "published": "2021-03-05T08:00:00.031-05:00", "updated": "2021-03-05T08:00:03.628-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "bitters (mole)", "curacao", "egg", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Carpano Sweet Vermouth (Cocchi)", "3/4 oz El Dorado 12 Year Rum" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Carpano Sweet Vermouth (Cocchi)\n3/4 oz El Dorado 12 Year Rum\n~1/4 oz Marie Brizard Curaçao (Pierre Ferrand Dry)\n2 dash Bittermens Mole Bitters\n8 drop Salt Tincture (1 pinch Salt)\n1 Whole Egg\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nTwo Fridays ago, I decided to continue on with a second drink from Kirk Estopinal's trilogy in\nBeta Cocktails\n, the Halfway to a Three Ways to Lose Your Lover. Here, the Flip Out was the whole egg version with flipped around rum-vermouth proportions of the\nAll's Fair\n. Once assembled, the Flip Out showcased the rum's caramel aroma along with orange notes from the twist oils and liqueur. The caramel and orange continued on into the sip, and they were followed by rum, chocolate, and cola flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyj0er-6UaYJCeDWGQeuNlxFqTnQVEvzRyFqP4-n3mHL7RH-3pdYCc3uRPwd6CZgzWKNmEEhUO6mEYSMuGZQ1rbnPW5VFO96-MJcHnHkKuhtzGgcPK2Yt7tyzlKIoR1wCwFPvuP4wsHmiZ/s320/flipout6045.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyj0er-6UaYJCeDWGQeuNlxFqTnQVEvzRyFqP4-n3mHL7RH-3pdYCc3uRPwd6CZgzWKNmEEhUO6mEYSMuGZQ1rbnPW5VFO96-MJcHnHkKuhtzGgcPK2Yt7tyzlKIoR1wCwFPvuP4wsHmiZ/s800/flipout6045.jpg", "comment_count": 0 }, { "title": "jungle bird negroni", "url": "https://cocktailvirgin.blogspot.com/2021/03/jungle-bird-negroni.html", "published": "2021-03-06T08:00:00.003-05:00", "updated": "2021-03-06T08:00:03.790-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jared Sadoian", "source": "Hawthorne", "year": 2018 }, "categories": [ "campari", "pineapple syrup", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Plantation Pineapple Rum", "1/4 oz Hamilton Jamaica Black Rum (Coruba)", "1 oz Campari", "3/4 oz Cocchi Sweet Vermouth", "1/4 oz Pineapple Syrup" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lime twist.", "body_text": "1 1/2 oz Plantation Pineapple Rum\n1/4 oz Hamilton Jamaica Black Rum (Coruba)\n1 oz Campari\n3/4 oz Cocchi Sweet Vermouth\n1/4 oz Pineapple Syrup\nStir with ice, strain into a rocks glass with ice, and garnish with a lime twist.\nTwo Saturdays ago, my fresh batch of pineapple syrup was ready, so I was excited to use it in a recipe that I had spotted in the Hawthorne bar bible. That drink was the Jungle Bird Negroni created by Jared Sadoian circa 2018, and like my Zombie riff\nThe Count Rides Again\n, it mashed up a classic Tiki drink with the Negroni. After an easy build, the Jungle Bird Negroni donated a lime and bright pineapple bouquet to the nose. Next, caramel from the rums and grape from the vermouth filled the sip, and the swallow proffered rum, pineapple, and bitter orange flavors to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRM15AglFD3sDps8dNsNDC6oV0i8ETReY6tkELrotesP8FHYAnsOyH32kAhdNHV-AFvrN6iBmLZ68TA9F13LTM-ONwzJUtGF-7SYvvnJIWcruk7mGcXIhNA13kaj6xxKzvFwR7k-8Rnzl/s320/junglebirdnegroni6048.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRM15AglFD3sDps8dNsNDC6oV0i8ETReY6tkELrotesP8FHYAnsOyH32kAhdNHV-AFvrN6iBmLZ68TA9F13LTM-ONwzJUtGF-7SYvvnJIWcruk7mGcXIhNA13kaj6xxKzvFwR7k-8Rnzl/s800/junglebirdnegroni6048.jpg", "comment_count": 0 }, { "title": "folly ruins", "url": "https://cocktailvirgin.blogspot.com/2021/03/folly-ruins.html", "published": "2021-03-07T08:00:00.045-05:00", "updated": "2021-03-07T08:00:10.982-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cynar", "rum", "sherry", "walnut liqueur" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Amontillado Sherry (Lustau)", "1/2 oz Cynar", "1/2 oz Walnut Liqueur (Russo Nocino)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Smith & Cross Rum\n1 oz Amontillado Sherry (Lustau)\n1/2 oz Cynar\n1/2 oz Walnut Liqueur (Russo Nocino)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Sundays ago, I contemplated the\nQuarter Deck\nriff called the\nFull Deck\na few weeks ago and how the drink family had rum and sherry as the only two common ingredients. A nutty sherry made me think of walnut liqueur such as in the\nBittersweet Serenade\n, and that liqueur made me consider the pairing with Cynar that I had most recently in the\nBitter Branch\n. For a rum, I selected the highly aromatic Jamaican rum Smith & Cross to round out the combination. To name this one, I dubbed this one the Folly Ruins after a mansion built in Port Antonio, Jamaica, that used sea water in the cement, and this construction blunder caused the structures to crumble over time.\nThe Folly Ruins met the nose with bright lemon oil, rum funk, and darker undertones of nutty-caramel elements. Next, grape and caramel mingled on the sip, and the swallow showcased funky rum, walnut, and bitter-funky vegetal flavors with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxK1d0qVZdurl1NyatD9KS7vX5clurgNd4WuF95cXuOW-jqdEpWmLw7iZ-Q08tVeEkmbGEhGJNj6MEOOma61OVn5jvfr-7py7DVI5iiKUCsTzaoR81LwKGB9I1Obi9ZFwBlMcluxnCAn7/s320/follyruins6049.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxK1d0qVZdurl1NyatD9KS7vX5clurgNd4WuF95cXuOW-jqdEpWmLw7iZ-Q08tVeEkmbGEhGJNj6MEOOma61OVn5jvfr-7py7DVI5iiKUCsTzaoR81LwKGB9I1Obi9ZFwBlMcluxnCAn7/s800/follyruins6049.jpg", "comment_count": 0 }, { "title": "vita brevis", "url": "https://cocktailvirgin.blogspot.com/2021/03/vita-brevis.html", "published": "2021-03-08T08:00:00.029-05:00", "updated": "2021-03-08T08:00:02.061-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jesse Held", "source": "Northstar Cocktails", "year": null }, "categories": [ "absinthe", "aperol", "lillet", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "3/4 oz Cocchi Americano", "3/4 oz Aperol" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a spritz of absinthe (Kübler as a rinse).", "body_text": "2 oz Old Overholt Rye\n3/4 oz Cocchi Americano\n3/4 oz Aperol\nStir with ice, strain into a cocktail coupe, and garnish with a spritz of absinthe (Kübler as a rinse).\nI reached for the\nNorthstar Cocktails\nbook two Mondays ago, and I spotted the Vita Brevis by bartender Jesse Held. The name is a reference to the Latin translation of the Greek aphorism meaning art is long, life is short; this has been interpreted as meaning either that learning a craft takes so long that one's lifetime might not be enough to master it or that creations can outlive the artists themselves. In the glass, the Vita Brevis displayed an anise and orange aroma. Next, peach and malt notes on the sip faded into rye, orange, and berry flavors on the swallow with a hint of anise on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRGXJHztFJz1zts4ufvpQVuFj7STo3GSAys_nlVWalwHytY-D-Qk0dgYYQN_Vrij4q00dlW7EFOY_D_0n12JnJvSAd17vAb1pgAA5xuxi4pG55_Bn_crrV6R1OEqd6vbSuKD0w5E5TCNi/s320/vitabrevis6052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRGXJHztFJz1zts4ufvpQVuFj7STo3GSAys_nlVWalwHytY-D-Qk0dgYYQN_Vrij4q00dlW7EFOY_D_0n12JnJvSAd17vAb1pgAA5xuxi4pG55_Bn_crrV6R1OEqd6vbSuKD0w5E5TCNi/s800/vitabrevis6052.jpg", "comment_count": 0 }, { "title": "the redemption", "url": "https://cocktailvirgin.blogspot.com/2021/03/the-redemption.html", "published": "2021-03-09T08:00:00.031-05:00", "updated": "2021-03-09T08:00:09.514-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Avery Glasser", "source": "Amor y Amargo", "year": 2011 }, "categories": [ "amaro", "applejack", "averna", "bitters (aromatic)", "bitters (orange)", "soda", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Jagermeister", "3/4 oz Averna", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Laird's Bonded Apple Brandy", "6 drop Bittermens Burlesque Bitters", "12 drop Bittermens Orange Cream Citrate (Doc Elliot's Orange Bitters)" ], "instructions": "Stir with ice, strain into an old fashioned glass with two ice cubes, garnish with 2-3 drop more orange citrate, and add a splash of soda water (omit).", "body_text": "3/4 oz Jagermeister\n3/4 oz Averna\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Laird's Bonded Apple Brandy\n6 drop Bittermens Burlesque Bitters\n12 drop Bittermens Orange Cream Citrate (Doc Elliot's Orange Bitters)\nStir with ice, strain into an old fashioned glass with two ice cubes, garnish with 2-3 drop more orange citrate, and add a splash of soda water (omit).\nTwo Tuesdays ago, I made a drink from the Bittermens website that I had spotted mentioned elsewhere earlier in the week called the Redemption. Avery Glasser described how shortly after he helped to open Amor y Amargo in Manhattan, Jagermeister brand ambassador at the time Todd Richman stopped in with a bottle, and Avery created this to serve to him. I assume that the drink name was a reference of how the spirit was redeemed from being a frat boy shooter into something that could stand toe-to-toe in cocktails alongside Italian bitter liqueurs, and the recipe was featured in the\nWall Street Journal\nsoon after in 2011.\nThe Redemption began with a bright orange oil aroma over caramel and licorice notes. Next, the caramel continued into the sip where it swirled with the vermouth's grape, and the swallow donated apple, cinnamon, and root beer flavors to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAikc-Bo7tlQsRg2XeWoMhUjhazk__CAx2kgouESuTp_x-ee65Vt5kWYzrmWVRYsMDEhkCCMZI9TiUZiP2frZ8AhXPGHOr6AxnLAEmVKVKqLH02S2GLPcw9RPeqzo8lNj65MHd83d8Rq6/s320/redemption6053.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAikc-Bo7tlQsRg2XeWoMhUjhazk__CAx2kgouESuTp_x-ee65Vt5kWYzrmWVRYsMDEhkCCMZI9TiUZiP2frZ8AhXPGHOr6AxnLAEmVKVKqLH02S2GLPcw9RPeqzo8lNj65MHd83d8Rq6/s800/redemption6053.jpg", "comment_count": 0 }, { "title": "hotel room temperature", "url": "https://cocktailvirgin.blogspot.com/2021/03/hotel-room-temperature.html", "published": "2021-03-10T08:00:00.022-05:00", "updated": "2021-03-10T08:00:05.415-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Kirk Estopinal", "source": "Beta Cocktails", "year": null }, "categories": [ "*room temperature", "bitters (mole)", "curacao", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Carpano Sweet Vermouth (Cocchi)", "3/4 oz El Dorado 12 Year Rum", "1/4 oz Marie Brizard Curaçao (Pierre Ferrand Dry)", "2 dash Bittermens Mole Bitters", "8 drop Salt Tincture (1 pinch Salt)" ], "instructions": "Build in a rocks glass", "body_text": "1 1/2 oz Carpano Sweet Vermouth (Cocchi)\n3/4 oz El Dorado 12 Year Rum\n1/4 oz Marie Brizard Curaçao (Pierre Ferrand Dry)\n2 dash Bittermens Mole Bitters\n8 drop Salt Tincture (1 pinch Salt)\nBuild in a rocks glass\nwithout\nice, give a quick stir, and garnish with an orange twist. Serve room temperature.\nTwo Wednesdays ago, I decided to embark on the last recipe in Kirk Estopinal's trilogy, the Halfway to a Three Ways to Lose Your Lover, in\nBeta Cocktails\n. With the same set of ingredients of vermouth, dark rum, curaçao, mole bitters, and salt, there was the stirred and chilled\nAll's Fair\nand the whole egg\nFlip Out\n. Here, it was the sans dilution and chilling Hotel Room Temperature, and it began with an orange and caramel aroma. Next, grape, caramel, and a hint of orange on the nose checked in to dark rum, orange, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqm8aLTQqjjHmz7q36DVVyUre_anE0TQFjLZ3Z_klFo8mn8gG18v2CpQ_3gkDQhmME0lLQ-Rn_zoLBSZA_eNwH_LTq7qPXKztO1M5xt458Y4aswlQU4IiOhtF6SE3HgWvw5ITlFAhffiI/s320/hotelroomtemp6056.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqm8aLTQqjjHmz7q36DVVyUre_anE0TQFjLZ3Z_klFo8mn8gG18v2CpQ_3gkDQhmME0lLQ-Rn_zoLBSZA_eNwH_LTq7qPXKztO1M5xt458Y4aswlQU4IiOhtF6SE3HgWvw5ITlFAhffiI/s800/hotelroomtemp6056.jpg", "comment_count": 0 }, { "title": "six weeks since punxsutawney", "url": "https://cocktailvirgin.blogspot.com/2021/03/six-weeks-since-punxsutawney.html", "published": "2021-03-11T08:00:00.002-05:00", "updated": "2021-11-12T17:56:56.369-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Timothy Miner", "source": "Long Island Bar", "year": 2014 }, "categories": [ "averna", "pamplemousse", "vermouth (bianco)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Wild Turkey 101 Bourbon (Old Forester 100°)", "1 oz Averna", "1 oz Carpano Bianco Vermouth (Dolin Blanc)", "1/4 oz Combier Grapefruit Liqueur (St. Elder)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist. ShakeStir", "body_text": "1 1/2 oz Wild Turkey 101 Bourbon (Old Forester 100°)\n1 oz Averna\n1 oz Carpano Bianco Vermouth (Dolin Blanc)\n1/4 oz Combier Grapefruit Liqueur (St. Elder)\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Thursdays ago, I spotted an interesting recipe on\nShakeStir\nfrom Timothy Miner of the Long Island Bar called the Six Weeks Since Punxsutawney. This 2014 recipe must have been for a Spring-themed competition for the name refers to the month and a half wait if the infamous Pennsylvania groundhog sees his shadow on February 2nd. Once prepared, the Six Weeks Since Punxsutawney greeted the senses with a floral and grapefruit bouquet. Next, a caramel sip launched into Bourbon, grapefruit, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMstRUbfMhYQ_BsIPBUSk8O86CyeAMIU3k7VSqzccfXGtijawx2yUPh9lSMesHri3Tj_enT7CzG0eDZjvxHz4lYmDn6bmVtwid1RkT36mnmKGhSI-IHy6AW9W5ZzdICIa2tzRwRjh1wdM/s320/sixweeks6057.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMstRUbfMhYQ_BsIPBUSk8O86CyeAMIU3k7VSqzccfXGtijawx2yUPh9lSMesHri3Tj_enT7CzG0eDZjvxHz4lYmDn6bmVtwid1RkT36mnmKGhSI-IHy6AW9W5ZzdICIa2tzRwRjh1wdM/s800/sixweeks6057.jpg", "comment_count": 0 }, { "title": "burnished brass", "url": "https://cocktailvirgin.blogspot.com/2021/03/burnished-brass.html", "published": "2021-03-12T08:00:00.013-05:00", "updated": "2021-03-12T08:00:10.669-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Applejack", "source": "Kindred Cocktails", "year": 2016 }, "categories": [ "benedictine", "bitters (aromatic)", "cognac", "lemon juice", "pineapple syrup", "sherry" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Pierre Ferrand Ambre)", "1/2 oz Lustau Amontillado Sherry", "1/2 oz Benedictine", "1/2 oz Pineapple Syrup", "3/4 oz Lemon Juice", "1 dash Dale DeGroff's Pimento Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon wheel (lemon twist).", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Pierre Ferrand Ambre)\n1/2 oz Lustau Amontillado Sherry\n1/2 oz Benedictine\n1/2 oz Pineapple Syrup\n3/4 oz Lemon Juice\n1 dash Dale DeGroff's Pimento Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lemon wheel (lemon twist).\nFriday two weeks ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted an intriguing recipe from user Applejack dating back to 2016. To a Cognac and sherry base, I was lured in by the duo of pineapple syrup and Benedictine that I had previously tasted in the\nRainmaker\n. Once prepared, the Burnished Brass greeted the senses with a lemon, Cognac, and pineapple aroma. Next, lemon, grape, and pineapple mingled on the sip, and the swallow came through with Cognac, nutty, and tropical flavors with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ry_mgHR4jNRKUVdM0HWVVI83EkooekIHT2gW_tSrhPIjH_I0CKtH3XfYWzyyIBE8CtNMwuoROvNDjC6Tk2BjWriSN5Brg-darVD9oPAxLmy9uHRTEN3P-fWPeSDSZ3za1SWx_DoEM0YN/s320/burnishedbrass6059.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ry_mgHR4jNRKUVdM0HWVVI83EkooekIHT2gW_tSrhPIjH_I0CKtH3XfYWzyyIBE8CtNMwuoROvNDjC6Tk2BjWriSN5Brg-darVD9oPAxLmy9uHRTEN3P-fWPeSDSZ3za1SWx_DoEM0YN/s800/burnishedbrass6059.jpg", "comment_count": 0 }, { "title": "bizarre love triangle", "url": "https://cocktailvirgin.blogspot.com/2021/03/bizarre-love-triangle.html", "published": "2021-03-13T08:00:00.021-05:00", "updated": "2021-03-13T08:00:05.080-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Wesley Moore", "source": null, "year": null }, "categories": [ "bitters (orange)", "gin", "sherry", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Manzanilla Sherry (Hidalgo La Gitana)", "2 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Manzanilla Sherry (Hidalgo La Gitana)\n2 dash Orange Bitters (Scrappy's)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo weeks ago, Chuck Taggart posted on\nInstagram\na Martini riff that his husband Wesley Moore had crafted. The combination with a three-way fortified wine backbone lacked a name, and I suggested the Adonis Martini for it appeared like a mashup of an\nAdonis\n(or a\nBamboo\nCocktail) with a Perfect Martini. Alternate names were suggested like the Fitty-Fitty Perfect Trifecta Martini and An Italian, a Frenchman, and a Spaniard Walk into a Gin Bar. I held off on making the recipe until I heard the winning name: the Bizarre Love Triangle which was most likely a reference to the 1986 New Order song.\nThe Bizarre Love Triangle wafted to the nose with lemon and grape notes. Next, a semi-dry grape sip twisted into gin, grape, and savory flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8twWnR53dXG7OvhuxEN6DaMvVyD_Fxl3-DkuCc4PyEA-ZXuCq2IkYzxJkoMPQUewX1NSwS7TDuxtTqF5vyN_JQpoX5E3MwmRSgOYTKtPO0qmfrDKNchkOC-_uB53_jBtpQft7C71ow3Se/s320/bizarrelovetriangle6061.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8twWnR53dXG7OvhuxEN6DaMvVyD_Fxl3-DkuCc4PyEA-ZXuCq2IkYzxJkoMPQUewX1NSwS7TDuxtTqF5vyN_JQpoX5E3MwmRSgOYTKtPO0qmfrDKNchkOC-_uB53_jBtpQft7C71ow3Se/s800/bizarrelovetriangle6061.jpg", "comment_count": 0 }, { "title": "the banana clipper", "url": "https://cocktailvirgin.blogspot.com/2021/03/the-banana-clipper.html", "published": "2021-03-14T08:00:00.029-04:00", "updated": "2021-03-14T08:00:12.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Rob Ficks", "source": "Hawthorne", "year": 2020 }, "categories": [ "bitters (aged)", "bitters (Angostura)", "bitters (mole)", "creme de banane", "creme de cacao", "rum" ], "ingredients": [ "2 oz Plantation Xaymaca Rum", "1/4 oz Crème de Cacao (Tempus Fugit)", "1/4 oz Giffard Banane du Bresil", "1 dash Angostura Bitters", "1 dash Mole Bitters (Bittermens)", "1 dash Fee's Whiskey Barrel-Aged Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with both a grapefruit twist and an orange one.", "body_text": "2 oz Plantation Xaymaca Rum\n1/4 oz Crème de Cacao (Tempus Fugit)\n1/4 oz Giffard Banane du Bresil\n1 dash Angostura Bitters\n1 dash Mole Bitters (Bittermens)\n1 dash Fee's Whiskey Barrel-Aged Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with both a grapefruit twist and an orange one.\nTwo Sundays ago, I returned to the Hawthorne's bar bible where I honed in on the Banana Clipper that appeared like an opulent tropical Old Fashioned. The recipe was crafted by Rob Ficks in early 2020, and it was subtitled on the menu as \"move with the elegance of an African elephant\" which seemed to suggest that it was named after a song by Run the Jewels. The Banana Clipper sailed to the senses with orange, grapefruit, caramel, and banana aromas. Next, a caramel-driven sip anchored into a funky rum, banana, chocolate, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivaCOdBurDaahTPgwpkqa5oV5GACeIzQU6zXSIBel_pg2X4esn2bd-XZkAqz6XDEBCrUQoMSPs2QYGxoka-fTEnBH-oI3-_5rAZV2_WjJL1oFqg2QsCd_RSmtB6XmQZG2jOVmFUgx_bd7/s320/bananaclipper6064.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivaCOdBurDaahTPgwpkqa5oV5GACeIzQU6zXSIBel_pg2X4esn2bd-XZkAqz6XDEBCrUQoMSPs2QYGxoka-fTEnBH-oI3-_5rAZV2_WjJL1oFqg2QsCd_RSmtB6XmQZG2jOVmFUgx_bd7/s800/bananaclipper6064.jpg", "comment_count": 1 }, { "title": "ingenue", "url": "https://cocktailvirgin.blogspot.com/2021/03/ingenue.html", "published": "2021-03-15T08:00:00.022-04:00", "updated": "2021-03-15T08:00:03.577-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "cognac", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "2 oz Pierre Ferrand Ambre Cognac", "1 oz Dolin Sweet Vermouth (Cocchi)", "1 tsp Cinnamon Syrup" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Pierre Ferrand Ambre Cognac\n1 oz Dolin Sweet Vermouth (Cocchi)\n1 tsp Cinnamon Syrup\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I began flipping through the\nDeath & Co. Cocktail Book\nto find any glossed-over gems. In the Manhattan riffs section, Brian Miller's 2009 Ingénue seemed like a simple yet elegant brandy drink. Brian explained, \"The name came to me first, then the drink followed: a Cognac-based Manhattan variation with a nod to Tiki.\" In the glass, the Ingénue delivered a rich grape and Cognac bouquet. Next, the grape notes continued on into the sip which was pursued by a Cognac, wine, and cinnamon swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7dZ7szaMuNtkTLnaFxbXv7BxDSPMf0jE-CX3MVba08JyCxeaUiw1DIvlUhuZqGKhRde0hhzxicBy4JGfEhb4chnOkieXfyhg1clZctAHsTieOYG7RGsrZsZF0WgSiFPhDfFvCCpb79fj/s320/ingenue6065.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7dZ7szaMuNtkTLnaFxbXv7BxDSPMf0jE-CX3MVba08JyCxeaUiw1DIvlUhuZqGKhRde0hhzxicBy4JGfEhb4chnOkieXfyhg1clZctAHsTieOYG7RGsrZsZF0WgSiFPhDfFvCCpb79fj/s800/ingenue6065.jpg", "comment_count": 0 }, { "title": "light in the attic", "url": "https://cocktailvirgin.blogspot.com/2021/03/light-in-attic.html", "published": "2021-03-16T08:00:00.021-04:00", "updated": "2021-03-16T08:00:07.886-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Sportsman's Club", "year": 2018 }, "categories": [ "bitters (mole)", "cynar", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Aged Rum (Barbancourt 8 Year)", "3/4 oz Cynar", "3/4 oz Amontillado Sherry (Lustau)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Aged Rum (Barbancourt 8 Year)\n3/4 oz Cynar\n3/4 oz Amontillado Sherry (Lustau)\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a rocks glass, and garnish with an orange twist.\nTwo Tuesdays ago, I decided to make a recipe that I had spotted on the\nKindred Cocktail\ndatabase called the Light in the Attic that was most likely named after the 1981 Shel Silverstein book. The recipe ended up there after it had been posted on the\nInstagram\nof Chicago's Sportsman's Club in 2018, and the combination of Amontillado and Cynar had been a winner before in drinks like the\nTeenage Riot\nand\nMontresor & Fortunado\n. Here, aged rum and chocolate bitters rounded out the combination.\nThe Light in the Attic welcomed the nose with orange, nutty, and caramel aromas. Next, grape and caramel notes enriched the sip, and the swallow presented rum, nutty grape, chocolate, and herbal flavors with a chocolate-minty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVGtFvtaSwojBW3WwHBRRMe-w0kLlI8DxgYeMdvT3o45bODsE_cGoS8T8VvMz1n9ckcfs1-AoPT8gEsV8n6feS53tL33jEEDv2iISweGyZLmRcXp_dTtlQTQNWaYmqEyHlGYwqViiYDV5/s320/lightintheattic6068.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVGtFvtaSwojBW3WwHBRRMe-w0kLlI8DxgYeMdvT3o45bODsE_cGoS8T8VvMz1n9ckcfs1-AoPT8gEsV8n6feS53tL33jEEDv2iISweGyZLmRcXp_dTtlQTQNWaYmqEyHlGYwqViiYDV5/s800/lightintheattic6068.jpg", "comment_count": 1 }, { "title": "f. scott fitzgerald", "url": "https://cocktailvirgin.blogspot.com/2021/03/f-scott-fitzgerald.html", "published": "2021-03-17T08:00:00.022-04:00", "updated": "2021-03-17T08:00:10.313-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "bitters (orange)", "curacao", "cynar", "gin", "maraschino" ], "ingredients": [ "2 oz Beefeater Gin", "3/4 oz Cynar", "1/2 oz Grand Marnier (Pierre Ferrand Curaçao)", "1/4 oz Luxardo Maraschino Liqueur", "1 dash Regan's Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed lemon twist (unflamed).", "body_text": "2 oz Beefeater Gin\n3/4 oz Cynar\n1/2 oz Grand Marnier (Pierre Ferrand Curaçao)\n1/4 oz Luxardo Maraschino Liqueur\n1 dash Regan's Orange Bitters (Scrappy's)\nStir with ice, strain into a cocktail coupe, and garnish with a flamed lemon twist (unflamed).\nTwo Wednesdays ago, I returned to the Hawthorne bar bible and spotted the F. Scott Fitzgerald that had been created at neighboring Eastern Standard. The recipe was created for and named after a regular, Scott Fitzgerald, and it has no relation to the classic Fitzgerald (a Gin Sour with bitters). I was lured in for this combination reminded me of Chuck Taggart's\nHoskins Cocktail\nthat was on the menu when we made our first visit to Eastern Standard in 2007 as well as Matt Schrage's\nHugo Ball\n.\nThe F. Scott Fitzgerald opened up to the nose with a lemon, orange, and pine bouquet. Next, caramel, dark orange, and cherry notes on the sip slid into gin, herbal, and nutty cherry flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAQF0k0xMS2l2Fhd4-6M1S6PQxz4Qz2yX6U87lDRsbPPP06Rd5Dkz4Wbu2DjUlBU7vfJRagr8ueo9U_MnFpsYuWh84OvD_As-AhnVazjrldTei1D1T77yaNZMX3wcQ5L_vEUodk7Ap6lY/s320/fscottfitzgerald6072.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAQF0k0xMS2l2Fhd4-6M1S6PQxz4Qz2yX6U87lDRsbPPP06Rd5Dkz4Wbu2DjUlBU7vfJRagr8ueo9U_MnFpsYuWh84OvD_As-AhnVazjrldTei1D1T77yaNZMX3wcQ5L_vEUodk7Ap6lY/s800/fscottfitzgerald6072.jpg", "comment_count": 0 }, { "title": "professor's row", "url": "https://cocktailvirgin.blogspot.com/2021/03/professors-row.html", "published": "2021-03-18T08:00:00.009-04:00", "updated": "2021-03-18T08:00:03.784-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Park", "year": null }, "categories": [ "apricot liqueur", "averna", "bitters (orange)", "bitters (other)", "mezcal", "sherry" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1/2 oz Averna", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Fino Sherry (La Gitana Manzanilla)", "1 dash Walnut Bitters (Strongwater)", "1 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1/2 oz Averna\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Fino Sherry (La Gitana Manzanilla)\n1 dash Walnut Bitters (Strongwater)\n1 dash Orange Bitters (Scrappy's)\nStir with ice and strain into a rocks glass.\nTwo Thursdays ago, I spied the Professor's Row on\nKindred Cocktails\nthat was created at\nPark\nin Harvard Square. Technically, it was one customer's approximation of the recipe; they loved the drink when it was on the menu there, but as time passed since it was last offered, they attempted a recreation at home and posted the results on\nReddit\n. The combination of Averna and apricot has always been intriguing since I first tasted it in the\nAverna Jimjam\nto the most recent time in the\nBells & Whistles\n. And when I saw that it had been paired with mezcal and Fino as I enjoyed in the\nSmoke in Mirrors\nand utilized in the\nTexas Cakewalk\n, I was sold.\nThis approximation of the Professor's Row donated a smoke and caramel aroma before continuing into an orchard fruit and caramel sip. Finally, smoky mezcal, savory sherry, and bitter plum flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYFCgTZj7k0woXLXMB6IUyIL6I-ohgdpvRI3FF1Aq_Ty_TLMj_YX_DywjpdURkEn4v1O72DSe0Q-yjsWkhSDVGcn_-zNRAbbHM3cJyroMfetZ6vfeOP4IHF9mIQjvNVmSXRqQyAgGmgev/s320/professorsrow6074.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYFCgTZj7k0woXLXMB6IUyIL6I-ohgdpvRI3FF1Aq_Ty_TLMj_YX_DywjpdURkEn4v1O72DSe0Q-yjsWkhSDVGcn_-zNRAbbHM3cJyroMfetZ6vfeOP4IHF9mIQjvNVmSXRqQyAgGmgev/s800/professorsrow6074.jpg", "comment_count": 0 }, { "title": "cargo thief", "url": "https://cocktailvirgin.blogspot.com/2021/03/cargo-thief.html", "published": "2021-03-19T08:00:00.041-04:00", "updated": "2021-03-19T08:00:05.467-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jack McGarry and Jillian Vose", "source": "The Dead Rabbit", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "curacao", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Bulleit Rye (Rittenhouse)", "1 1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Pierre Ferrand Dry Curaçao", "4 dash Absinthe (1 scant bsp Kübler)", "4 dash Orinoco Bitters (2 dash Angostura + 2 dash Bitter Housewife Cardamom) (*)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Bulleit Rye (Rittenhouse)\n1 1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Pierre Ferrand Dry Curaçao\n4 dash Absinthe (1 scant bsp Kübler)\n4 dash Orinoco Bitters (2 dash Angostura + 2 dash Bitter Housewife Cardamom) (*)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with orange oil from a twist.\n(*) I found the recipe provided by Jillian Vose online calling for 4 dash Angostura Bitters.\nIn researching the Manhattan for USBG Boston's (Virtual) Classic Cocktail Happy Hour, I found my copy of Philip Greene's\nThe Manhattan Book\n. After noting a few passages to quote for the upcoming session, I turned to the recipe section for the evening's cocktail. There, I was intrigued by the Cargo Thief by Jack McGarry and Jillian Vose at the Dead Rabbit for it reminded me of Harry Johnson's Manhattan Cocktail from his 1900\nNew and Improved Bartenders' Manual\nusing both the curaçao and the absinthe (Johnson had it as an\nor\n, not an\nand\n).\nThe Cargo Thief's nose stole an orange oil, anise, and curaçao aroma. Next, grape and orange notes conspired on the sip, and the swallow made off with rye, herbal, and orange flavors with an anise, clove, and cardamom finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrD_J-KRNDhMw6NYWW-gJQvGK6i-TANfSxxhAaAzcClEvY2Ap6naickBeq-6RnpFDIXeXbiqPPHu6kCu798iI4dztzyPNE2PWc-avg-VsMlHebk9ovC3qNviGEqq2JaP6-WDqveYycv-H6/s320/cargothief6076.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrD_J-KRNDhMw6NYWW-gJQvGK6i-TANfSxxhAaAzcClEvY2Ap6naickBeq-6RnpFDIXeXbiqPPHu6kCu798iI4dztzyPNE2PWc-avg-VsMlHebk9ovC3qNviGEqq2JaP6-WDqveYycv-H6/s800/cargothief6076.jpg", "comment_count": 0 }, { "title": "national velvet", "url": "https://cocktailvirgin.blogspot.com/2021/03/national-velvet.html", "published": "2021-03-20T08:00:00.024-04:00", "updated": "2021-03-20T08:00:06.103-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Max Seaman", "source": "the Varnish", "year": null }, "categories": [ "bitters (mole)", "kahlua", "scotch" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Coffee Liqueur (Kahlua)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Coffee Liqueur (Kahlua)\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Saturdays ago, I returned to Eric Alperin's\nUnvarnished\nbook and spied the National Velvet. The recipe crafted by Max Seaman at the Varnish was akin to a\nRevolver\nwith two substitutions: Scotch and mole bitters instead of Bourbon and orange, and the name might be a reference to the 1935 novel or the 1944 movie that was selected for preservation in the United States National Film Registry. In the glass, the National Velvet greeted the senses with an orange, coffee, and smoke bouquet. Next, a malt and roast sip galloped into a Scotch and coffee swallow with a chocolate and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aE_zx9nBts-dGYevCrHyGuzsHKewehSMMOBChAwF3DThHzjAEblLihhzBYH-vGlMXapbl9ihwTFv351mQm1mBs1g4Yq8VgZrbYo6Kdl2DJUkK_DSvmHfnjseacbW5Wy2FjRT_9Nix6HR/s320/nationalvelvet6077.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aE_zx9nBts-dGYevCrHyGuzsHKewehSMMOBChAwF3DThHzjAEblLihhzBYH-vGlMXapbl9ihwTFv351mQm1mBs1g4Yq8VgZrbYo6Kdl2DJUkK_DSvmHfnjseacbW5Wy2FjRT_9Nix6HR/s800/nationalvelvet6077.jpg", "comment_count": 0 }, { "title": "loose noose", "url": "https://cocktailvirgin.blogspot.com/2021/03/loose-noose.html", "published": "2021-03-21T08:00:00.032-04:00", "updated": "2021-03-21T08:00:06.258-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Frank Cisneros", "source": "Lush Life: Portraits from the Bar", "year": 2011 }, "categories": [ "bitters (mole)", "pimento dram", "sherry", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Larceny)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Fino Sherry (La Gitana Manzanilla)", "1/2 tsp Allspice Dram (Hamilton's)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Larceny)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Fino Sherry (La Gitana Manzanilla)\n1/2 tsp Allspice Dram (Hamilton's)\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I spotted a reference to an interesting sounding Manhattan-variation called the Loose Goose. The Bittermens website attributed the recipe to Frank Cisneros at Dram as published in Jill DeGroff's 2nd edition of\nLush Life: Portraits from the Bar\nin 2011. Once prepared, the Loose Noose wrapped around the nose with orange, Bourbon, and allspice aromas. Next, malt and grape on the sip tightened into Bourbon, savory, chocolate, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBj4fNpBTvjOPxjuPuUHqaHWxTqytLahqJgdWI1s4i85ctsSGSg_ousdVqnD9dTScUFJ0vq3ILOtuJin2t6L3Cm3Dy3_kX_V-2cFdGAwzWv8XXvwsCvF8P_2wRslNwhK1mXXEYVxOkMNTO/s320/loosenoose6080.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBj4fNpBTvjOPxjuPuUHqaHWxTqytLahqJgdWI1s4i85ctsSGSg_ousdVqnD9dTScUFJ0vq3ILOtuJin2t6L3Cm3Dy3_kX_V-2cFdGAwzWv8XXvwsCvF8P_2wRslNwhK1mXXEYVxOkMNTO/s800/loosenoose6080.jpg", "comment_count": 0 }, { "title": "boxcar", "url": "https://cocktailvirgin.blogspot.com/2021/03/boxcar.html", "published": "2021-03-22T08:00:00.000-04:00", "updated": "2021-03-22T08:00:19.519-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alexander Lawton Mackall", "source": "Esquire", "year": null }, "categories": [ "cointreau", "egg white", "gin", "grenadine", "lime juice" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Lime Juice", "1/2 oz Cointreau", "1/4 oz Grenadine", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a sugar-rimmed coupe.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Lime Juice\n1/2 oz Cointreau\n1/4 oz Grenadine\n1 Egg White\nShake once without ice and once with ice, and strain into a sugar-rimmed coupe.\nTwo Mondays ago, I was perusing the Drink bar bible when I spotted the Boxcar that I was unfamiliar with. It appeared like a\nWhite Lady\nwith hints of a\nPink Lady\nand the sugared rim and orange liqueur of a\nSidecar\n. Unlike all three of those drinks, this one utilized lime as the citrus instead of lemon. With a little bit of sleuthing, I was able to track the drink down to Alexander Lawton Mackall who wrote for\nEsquire\nin the 1930s and 40s and proffered it as a modification of Harry MacElhone's White Lady.\nThe Boxcar rolled in with an orange and pine aroma. Next, lime and orange on the sip progressed into gin, berry, and tangerine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbqNJBAw2NoazKz1oN-goojyXfKPjdN9D9C7DFSKzDIGBFKwSprOIDO4IiOtAGLPtMNOQmNXYPVDw2duYac0OKpRrV3cZz5TSe8fCqEQ5fjsaiuWhkpMyTkVqK74YEjzXAW1Z22X9fe_v/s320/boxcar6082.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbqNJBAw2NoazKz1oN-goojyXfKPjdN9D9C7DFSKzDIGBFKwSprOIDO4IiOtAGLPtMNOQmNXYPVDw2duYac0OKpRrV3cZz5TSe8fCqEQ5fjsaiuWhkpMyTkVqK74YEjzXAW1Z22X9fe_v/s800/boxcar6082.jpg", "comment_count": 0 }, { "title": "the revenant", "url": "https://cocktailvirgin.blogspot.com/2021/03/the-revenant.html", "published": "2021-03-23T08:00:00.032-04:00", "updated": "2021-11-12T17:56:24.661-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Shae Minnillo", "source": "Maison Premiere", "year": 2014 }, "categories": [ "amaro", "cognac", "pamplemousse", "rum" ], "ingredients": [ "1 1/4 oz High Proof Cognac (1 1/2 oz Pierre Ferrand Ambre)", "1/2 oz Cruzan Black Strap Rum", "1/2 oz Amaro Ramazzotti", "1/2 oz Grapefruit Liqueur (St. Elder)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with orange oil from a twist.", "body_text": "1 1/4 oz High Proof Cognac (1 1/2 oz Pierre Ferrand Ambre)\n1/2 oz Cruzan Black Strap Rum\n1/2 oz Amaro Ramazzotti\n1/2 oz Grapefruit Liqueur (St. Elder)\nStir with ice, strain into a cocktail glass, and garnish with orange oil from a twist.\nTwo Tuesdays ago, I found a reference to the Revenant published in\nPunch\nthat seemed like an intriguing Cognac drink. The recipe was attributed to Shae Minnillo at Brooklyn's Maison Premiere, and the call for \"high proof Cognac\" suggested that it originally used Louis Royer which put out a 53% ABV label. When I searched for the name plus the brand, I found that this cocktail was a competitor in the 2014 \"Show Me the Proof\" competition that Royer hosted. Once prepared (albeit with a less proofier brandy), the Revenant revived the nose with an orange oil and Cognac aroma. Next, the amaro and black strap rum's caramel notes filled the sip, and the swallow showcased Cognac, root beer, and grapefruit flavors with a dark roast or licorice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqimI0OBxj9yPSI0R5pCNbnWt0Uep5YYEIsk8T6RVGGit1nPiNf1L7Uw_3GMin57-yXv3NK2kmAbfCalKZAnGAzsrZHixpXBlu-kBTav42b4vRZdxsxr8TZ1CUVotkkSpVhOfE9UwzWKL/s320/revenant6084.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqimI0OBxj9yPSI0R5pCNbnWt0Uep5YYEIsk8T6RVGGit1nPiNf1L7Uw_3GMin57-yXv3NK2kmAbfCalKZAnGAzsrZHixpXBlu-kBTav42b4vRZdxsxr8TZ1CUVotkkSpVhOfE9UwzWKL/s800/revenant6084.jpg", "comment_count": 0 }, { "title": "hocus pocus", "url": "https://cocktailvirgin.blogspot.com/2021/03/hocus-pocus.html", "published": "2021-03-24T08:00:00.030-04:00", "updated": "2021-03-24T08:00:05.305-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Fourty-Four Bar", "year": 2010 }, "categories": [ "cointreau", "fernet-branca", "gin", "vermouth (sweet)" ], "ingredients": [ "1 3/4 oz Gin (Beefeater)", "1/2 oz Combier Triple Sec (Cointreau)", "1/2 oz Sweet Vermouth (Cocchi)", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 3/4 oz Gin (Beefeater)\n1/2 oz Combier Triple Sec (Cointreau)\n1/2 oz Sweet Vermouth (Cocchi)\n1/4 oz Fernet Branca\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Wendesdays ago, I was scanning recipes on\nKindred Cocktails\nwhen I spotted the curiously named Hocus Pocus. The site attributed it to Misty Kalkofen then of Drink in Boston for the menu at the Fourty-Four Bar in New York City. The combination reminded me of the\nDon't Give Up the Ship\nwith the name suggesting the\nHanky Panky\n. A quick search turned up a 2010 blog post by Robert Simonson who explained, \"This is a variation of Ada Coleman's infamous Hanky Panky cocktail... The 6-person 'Cocktail Collective' [was] put together by the Royalton Hotel to created a cocktail program for the lobby bar called Fourty-Four.\"\nThe Hocus Pocus conjured up an orange oil over Cointreau and pine aromas with hints of caramel and mint. Next, a grape and orange sip transformed into gin and orange-mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizArubzUMmvVlQTgb1efGSv8ujSPeiWLJ4dkr-_hh5UKkFrSZrcjf9vRrNSEJV4cB9N0BntVusJIk_gxR31VXItSd7tNDgtMv-m6qSnAs3UfL-CCvHxttHcSiZl_lHOypXBjjJQiFwTmxo/s320/hocuspocus6086.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizArubzUMmvVlQTgb1efGSv8ujSPeiWLJ4dkr-_hh5UKkFrSZrcjf9vRrNSEJV4cB9N0BntVusJIk_gxR31VXItSd7tNDgtMv-m6qSnAs3UfL-CCvHxttHcSiZl_lHOypXBjjJQiFwTmxo/s800/hocuspocus6086.jpg", "comment_count": 0 }, { "title": "oakland", "url": "https://cocktailvirgin.blogspot.com/2021/03/oakland.html", "published": "2021-03-25T08:00:00.023-04:00", "updated": "2021-03-25T08:00:05.574-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Caitlin Lamon", "source": "Mezcal by Emma Janzen", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "kahlua", "mezcal", "simple syrup" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1/2 oz Sfumato", "1/4 oz St. George NOLA Coffee Liqueur (Galliano Ristretto)", "1/4 oz Simple Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with both lemon and orange twists.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1/2 oz Sfumato\n1/4 oz St. George NOLA Coffee Liqueur (Galliano Ristretto)\n1/4 oz Simple Syrup\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with both lemon and orange twists.\nTwo Thursdays, I went to compare what I had read in the\nAlcademics\n' book club selection\nHow the Gringos Stole Tequila\nwith what had been written in Emma Janzen's\nMezcal\nbook. For a drink that evening, I flipped to\nMezcal\n's recipe section and landed on the Oakland crafted by Caitlin Lamon of Dirty Precious in Brooklyn and formerly of Trick Dog in San Francisco. Once assembled, the Oakland wafted to the nose with lemon, orange, and smoky vegetal aromas with darker notes from the Sfumato and coffee liqueurs. Next, caramel and roast flavors on the sip flowed into mezcal and smoky herbal elements on the swallow with a coffee and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsi_9RnP8DJcxgr5PqUsXgFpcQ-yraVSuyDVuCo4KCUqb-2cd5DjE9-9_IN2eorDPd7-y3eAARFtee2O5lit8YV0BTJYl-4z7YWmCQBI6WXhqkDnnv9x5_cmwJUfHmtkixQFF8pCACqaZ/s320/oakland6089.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsi_9RnP8DJcxgr5PqUsXgFpcQ-yraVSuyDVuCo4KCUqb-2cd5DjE9-9_IN2eorDPd7-y3eAARFtee2O5lit8YV0BTJYl-4z7YWmCQBI6WXhqkDnnv9x5_cmwJUfHmtkixQFF8pCACqaZ/s800/oakland6089.jpg", "comment_count": 0 }, { "title": "fair & warmer", "url": "https://cocktailvirgin.blogspot.com/2021/03/fair-warmer.html", "published": "2021-03-26T08:00:00.010-04:00", "updated": "2021-03-26T08:00:00.456-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixed Drinks", "year": 1917 }, "categories": [ "curacao", "rum", "vermouth (sweet)" ], "ingredients": [ "2/3 Bacardi (1 1/2 oz Flor de Caña Añejo Oro + 1/2 oz Rhum Clement Premiere Canne)", "1/3 Sweet Vermouth (1 oz Cocchi)", "2 dash Curaçao (1/8 oz Pierre Ferrand)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2/3 Bacardi (1 1/2 oz Flor de Caña Añejo Oro + 1/2 oz Rhum Clement Premiere Canne)\n1/3 Sweet Vermouth (1 oz Cocchi)\n2 dash Curaçao (1/8 oz Pierre Ferrand)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nAfter I posted the\nAll's Fair\nfrom\nBeta Cocktails\n, a reader commented that this part of the drink trilogy was probably named after the Fair & Warmer from the 1930\nSavoy Cocktail Book\n. I was able to trace back the recipe to Hugo Ensslin's 1917\nRecipes for Mixed Drinks\nand decided to give it a go. Once prepared, the Fair & Warmer provided the nose with an orange and grassy bouquet. Next, a grape and dark orange sip sailed into rum with a hint of grassiness, orange, and plum flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGce24_Pdc8yZc3J_JbZWvuim-gTAJPcGn_Sv5HKMd2a2vUGSzRZN1Mgxd2UI7R91rBGJWkxOf2-Ne0ns0EoZ0Qe7PVLiSXLFE-EAVRbc34Y5bzwx9p-FQC38jw0HQoDN5RcZQR0CNZdD/s320/fairwarmer6090.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGce24_Pdc8yZc3J_JbZWvuim-gTAJPcGn_Sv5HKMd2a2vUGSzRZN1Mgxd2UI7R91rBGJWkxOf2-Ne0ns0EoZ0Qe7PVLiSXLFE-EAVRbc34Y5bzwx9p-FQC38jw0HQoDN5RcZQR0CNZdD/s800/fairwarmer6090.jpg", "comment_count": 0 }, { "title": "tobacco road", "url": "https://cocktailvirgin.blogspot.com/2021/03/tobacco-road.html", "published": "2021-03-27T08:00:00.021-04:00", "updated": "2021-03-27T08:00:00.402-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Nick Caruana", "source": "Serious Eats", "year": 2014 }, "categories": [ "bitters (Peychaud's)", "cynar", "mezcal", "sherry" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1 1/4 oz Cynar", "1/2 oz Fino Sherry (La Gitana Manzanilla)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist and a pinch of sea salt.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1 1/4 oz Cynar\n1/2 oz Fino Sherry (La Gitana Manzanilla)\n2 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist and a pinch of sea salt.\nTwo Saturdays ago, I saw a reference to the Tobacco Road cocktail created by Nick Caruana, and I was able to track down the recipe in a 2014 article in\nSerious Eats\n. The combination of Fino sherry and Cynar reminded me of the\nRemember the Alimony\n, and with the mezcal, I recalled my own riff with citrus called the\nTexas Cakewalk\n. In the glass, the Tobacco Road conjured up grapefruit, caramel, and smoke aromas. Next, caramel wafted into the sip, and the swallow exhaled smoky vegetal and briny flavors with an anise and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWST3SOyWlCQ3lnEFFyGiOv-74kN8UEz8CQLGZZypU4yQAhlwVnEnkKTykHloXiUzuJOTuK4pyF6sZGShDqfhU0g6h-4GGUqfuHEZ-ZuaEucGfga_kYV5JqXb8g73dfQkd52iyGvjMUNZ/s320/tobaccoroad6092.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWST3SOyWlCQ3lnEFFyGiOv-74kN8UEz8CQLGZZypU4yQAhlwVnEnkKTykHloXiUzuJOTuK4pyF6sZGShDqfhU0g6h-4GGUqfuHEZ-ZuaEucGfga_kYV5JqXb8g73dfQkd52iyGvjMUNZ/s800/tobaccoroad6092.jpg", "comment_count": 0 }, { "title": "golden eel", "url": "https://cocktailvirgin.blogspot.com/2021/03/golden-eel.html", "published": "2021-03-28T08:00:00.037-04:00", "updated": "2021-03-28T08:00:09.300-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Paul McGee", "source": "The Whistler", "year": 2009 }, "categories": [ "gin", "malört", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Carpano Antica (1 oz Cocchi Sweet Vermouth)", "1/2 oz Jeppson's Malört" ], "instructions": "Build in an ice-filled old fashioned glass, stir, and garnish with an orange twist.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Carpano Antica (1 oz Cocchi Sweet Vermouth)\n1/2 oz Jeppson's Malört\nBuild in an ice-filled old fashioned glass, stir, and garnish with an orange twist.\nTwo Sundays ago, I had an idea for a Malört cocktail, but instead of making it then, I uncovered in my research the 2009 article with recipes in\nThe Chicago Reader\nthat I had made drinks from before. The novel one that I selected this time was the Golden Eel crafted by Paul McGee at the Whistler; he described how he created it for bar regulars \"Howard\" and \"Biff\", and \"now every time they come in, that's pretty much all they drink.\" With the Negroni and Bijou having a similar format, I was curious to try the Golden Eel (that name reminded me of the\nNude Eel\nwhich has some overlap in flavors). In the glass, the Golden Eel donated an orange, herbal, and cherry nose. Next, grape and cherry notes mingled on the sip, and the swallow showcased gin and bitter red fruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeRlqF_Uo_l8094IFgqlIFRlFfY_6XU4Zr8Nqs_LKHd69ghWFZOjtRC8ajmDPt3zw6BYfS5-tEy9J0iqi-wAKrkkPgSWl_eD5UCfisMPkSlHtvTgBqDdFUYHPtiss3Lh-1DZNqDzM1D9X/s320/goldeneel6094.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeRlqF_Uo_l8094IFgqlIFRlFfY_6XU4Zr8Nqs_LKHd69ghWFZOjtRC8ajmDPt3zw6BYfS5-tEy9J0iqi-wAKrkkPgSWl_eD5UCfisMPkSlHtvTgBqDdFUYHPtiss3Lh-1DZNqDzM1D9X/s800/goldeneel6094.jpg", "comment_count": 2 }, { "title": "mayor rock", "url": "https://cocktailvirgin.blogspot.com/2021/03/mayor-rock.html", "published": "2021-03-29T08:00:00.004-04:00", "updated": "2021-03-29T08:00:15.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Ricky Gomez", "source": "Riffle", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "bitters (orange)", "mezcal", "simple syrup (other)" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Laird's Bonded Apple Brandy", "1 tsp Agave Nectar", "2 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Build in a rocks glass, add ice, stir, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Laird's Bonded Apple Brandy\n1 tsp Agave Nectar\n2 dash Angostura Bitters\n1 dash Orange Bitters\nBuild in a rocks glass, add ice, stir, and garnish with an orange twist.\nTwo Mondays ago, I returned to Emma Janzen's\nMezcal\nbook where I was lured in by the Mayor Rock. This recipe was crafted by Ricky Gomez at the Teardrop Lounge in Portland, Oregon; it never made the menu there, but it did at Riffle across town, and he later had it on the menu on Compère Lapin when he relocated to New Orleans. The idea of Pechuga mezcal traditionally being made with apples in the still made him think of this combination, and I have enjoyed mezcal and apple brandy before in recipes like the\nSailor's Delight\n,\nGrand Bargain\n, and\nMoment in the Sun\n. Moreover, the simplicity of the drink reminded me of the\nOaxacan Old Fashioned\n.\nThe Mayor Rock presented orange, smoke, and apple aromas to the nose. Next, a rich sip led into smoky vegetal, apple, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMt456nPlrJY92cWFgvlU7ZoqjcDIXDJHi9aXu_LT9qtLWpmBRx7egLrleSZYY2j5mMlmc_GvM1HSztH4YbBRmnZyb_qrAuFIlCTa56h_I5tw-iaKMSqDebBfpQXmsN6lun8jP2dMDQtTb/s320/mayorrock6097.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMt456nPlrJY92cWFgvlU7ZoqjcDIXDJHi9aXu_LT9qtLWpmBRx7egLrleSZYY2j5mMlmc_GvM1HSztH4YbBRmnZyb_qrAuFIlCTa56h_I5tw-iaKMSqDebBfpQXmsN6lun8jP2dMDQtTb/s800/mayorrock6097.jpg", "comment_count": 0 }, { "title": "ada lovecraft", "url": "https://cocktailvirgin.blogspot.com/2021/03/ada-lovecraft.html", "published": "2021-03-30T08:00:00.057-04:00", "updated": "2025-01-06T11:59:27.643-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "fernet-branca", "malört", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Malört (Jeppson's)", "1 1/2 oz Sweet Vermouth (Cocchi)", "2 dash Fernet Branca (1/8 oz)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Malört (Jeppson's)\n1 1/2 oz Sweet Vermouth (Cocchi)\n2 dash Fernet Branca (1/8 oz)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nAfter making the\nHocus Pocus\nthat was a riff on the Hanky Panky, I began to contemplate other things that began with the letters H & P. My mind soon drifted to the initials of the New England cosmic horror author H.P. Lovecraft, and that led me to Malört as the base spirit to represent the supernatural horror aspect. I dubbed this one the Ada Lovecraft as a nod to Ada Coleman who created the Hanky Panky at the Savoy Hotel bar.\nThe Ada Lovecraft bubbled out of the glass with an orange, grape, and herbal aroma. Next, grape and orange notes lurched from the sip, and the swallow exalted the senses with bitter herbal grape flavors akin to Cardamaro with a grapefruit and menthol finish. The sugar in the sweet vermouth did a lot to mollify the rougher edges of Jeppson's Malört, so this was rather enjoyable to drink. \"Pleasure to me is wonder – the unexplored, the unexpected, the thing that is hidden and the changeless thing that lurks behind superficial mutability.\" – H.P. Lovecraft.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifREe0cjpewMEffGnDG4YTorlc4RghPn0FG0zQY9AMTffMhSZQ6cf8x_y827EyAn6YPy7PXyXX9YeH2v1AbMNd8o_vGqHV1vkYavP3SOk0ht6QRbbebQdHHxTFSuc9imOJfEyeC88eyvsN/s320/adalovecraft6101.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifREe0cjpewMEffGnDG4YTorlc4RghPn0FG0zQY9AMTffMhSZQ6cf8x_y827EyAn6YPy7PXyXX9YeH2v1AbMNd8o_vGqHV1vkYavP3SOk0ht6QRbbebQdHHxTFSuc9imOJfEyeC88eyvsN/s800/adalovecraft6101.jpg", "comment_count": 0 }, { "title": "boston lady", "url": "https://cocktailvirgin.blogspot.com/2021/03/boston-lady.html", "published": "2021-03-31T08:00:00.009-04:00", "updated": "2021-03-31T08:00:00.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "egg white", "gin", "grenadine", "lemon juice" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Lemon Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Grenadine", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail coupe.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Lemon Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Grenadine\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail coupe.\nDuring a recent USBG Boston Classic Cocktail Happy Hour, the topic of drinks created in or named after Boston came up. When the Boston Cocktail was mentioned, I commented that it was\nMr. Boston\n's renaming the\nBermudian\nor Bermuda Rose in 1935 to fit a theme instead of creating a cocktail anew. This flavor profile was influenced style-wise by the classic\nBoxcar\nthat I had just made to take the Boston Cocktail in a\nWhite Lady\ndirection to craft the Boston Lady.\nThe Boston Lady welcomed the nose with an apricot, berry, and pine bouquet. Next, a creamy lemon sip with a vague plum-like fruity note danced into a gin, pomegranate, and apricot swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEze1pSLfuM2P_EH2LVFtBZE52lIZYiZSH7CZNYi3ZfkGWagmh-ANarFfmUL8yfdf28_4UqPjYNu5KBwS1yEs8r2pNTRCKNVynGqr34Ipdb9m0RmbcuSprd29MtmgO2gT2VWG1GP1Ksh3_/s320/bostonlady6104.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEze1pSLfuM2P_EH2LVFtBZE52lIZYiZSH7CZNYi3ZfkGWagmh-ANarFfmUL8yfdf28_4UqPjYNu5KBwS1yEs8r2pNTRCKNVynGqr34Ipdb9m0RmbcuSprd29MtmgO2gT2VWG1GP1Ksh3_/s800/bostonlady6104.jpg", "comment_count": 0 }, { "title": "outlaw country", "url": "https://cocktailvirgin.blogspot.com/2021/04/outlaw-country.html", "published": "2021-04-01T08:00:00.023-04:00", "updated": "2021-04-01T08:00:11.606-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Death & Co. Denver", "year": null }, "categories": [ "averna", "bitters (Angostura)", "rum", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Old Grand-Dad Bonded Bourbon (Old Forester 100°)", "1/2 oz Plantation Pineapple Rum", "1/4 oz Smith & Cross Rum", "1/4 oz Averna", "1 tsp Vanilla Syrup", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large cube; the photo showed an orange twist, so I added one.", "body_text": "1 oz Old Grand-Dad Bonded Bourbon (Old Forester 100°)\n1/2 oz Plantation Pineapple Rum\n1/4 oz Smith & Cross Rum\n1/4 oz Averna\n1 tsp Vanilla Syrup\n1 dash Angostura Bitters\nStir with ice and strain into an old fashioned glass with a large cube; the photo showed an orange twist, so I added one.\nTwo Thursdays ago, I spotted a reference on\nBarnotes\nabout an interesting Old Fashioned variation that had been posted on the Death & Co.\nInstagram\n. The drink was the Outlaw Country that they created at their Denver outpost, and Averna as half of the sweetener reminded me of the\nAutumn Sweater\nbut with a more tropical bend here. Once prepared, the Outlaw Country showcased an orange, caramel, and pineapple aroma. Next, the caramel and pineapple continued on into the sip, and that was chased by Bourbon, funky rum, tropical fruit, and vanilla flavors on the swallow with a clove and pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYzGrxhoiXf-YrsmyP6fk4vddUhl5KY7UtRxPS-jf_OY95g9LZdvOekrYnxKWWmMjZ9ctYkwWILauxC63rAPe2R9XCMBl0nIkvmTqqS58-MsskprrNh8x_BQV7kBg-jb88M3j-qq86a0U/s320/outlawcountry6105.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYzGrxhoiXf-YrsmyP6fk4vddUhl5KY7UtRxPS-jf_OY95g9LZdvOekrYnxKWWmMjZ9ctYkwWILauxC63rAPe2R9XCMBl0nIkvmTqqS58-MsskprrNh8x_BQV7kBg-jb88M3j-qq86a0U/s800/outlawcountry6105.jpg", "comment_count": 1 }, { "title": "ghost of my life", "url": "https://cocktailvirgin.blogspot.com/2021/04/ghost-of-my-life.html", "published": "2021-04-02T08:00:00.026-04:00", "updated": "2021-04-02T08:00:07.862-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Turk Dietrich", "source": "The Daily Meal", "year": 2012 }, "categories": [ "amaro", "campari", "gin" ], "ingredients": [ "1 1/2 oz Zucca (Sfumato)", "1 oz Gin (Beefeater)", "1/2 oz Campari", "5 drop Salt Tincture (1 pinch Salt)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Zucca (Sfumato)\n1 oz Gin (Beefeater)\n1/2 oz Campari\n5 drop Salt Tincture (1 pinch Salt)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.\nTwo Fridays ago, I began searching for recipes created at the Cure in New Orleans. The one that I was drawn to was the Ghost of My Life crafted by Turk Dietrich which was published in a 2012\nThe Daily Meal\narticle. With Campari and a rabarbaro, the combination reminded me of the\nPreceptor\nand\nGully Brood\n. Once prepared, the Ghost of My Life followed to the nose with a lemon aroma over dark smokey notes. Next, a roast-filled sip summoned a gin and bitter smoky-vegetal swallow with a bitter orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCl2g6foa9MSwEwIEj8SafIRxk2QuPHhNucWNsLxwkuseJaYVtCt0PgbGvBPk5gGlhcW4bau8SSvjG6G2YcDgPDQbml7rDBn_w9yB_EZT2YFdzODR6RzAf2j5VW2nug-LExDYJAdDkEmb8/s320/ghostofmylife6108.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCl2g6foa9MSwEwIEj8SafIRxk2QuPHhNucWNsLxwkuseJaYVtCt0PgbGvBPk5gGlhcW4bau8SSvjG6G2YcDgPDQbml7rDBn_w9yB_EZT2YFdzODR6RzAf2j5VW2nug-LExDYJAdDkEmb8/s800/ghostofmylife6108.jpg", "comment_count": 0 }, { "title": "five points", "url": "https://cocktailvirgin.blogspot.com/2021/04/five-points.html", "published": "2021-04-03T08:00:00.028-04:00", "updated": "2021-04-03T08:00:00.752-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jon Feuersanger", "source": "Death & Co.", "year": 2018 }, "categories": [ "amaro", "bitters (mole)", "mezcal", "punt e mes", "tequila", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Lunazul)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Punt e Mes", "1/2 oz Nardini Amaro", "1 tsp Nocino (Russo)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Reposado Tequila (Lunazul)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Punt e Mes\n1/2 oz Nardini Amaro\n1 tsp Nocino (Russo)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.\nAfter making the Outlaw Country, I spied another intriguing recipe in Death & Co.'s\nInstagram\ncalled the Five Points. This 2018 creation was attributed to bartender Jon Feuersanger at Death & Co.'s Denver outpost. The combination reminded me of the\nCarroll Gardens\nwith the Punt e Mes and Nardini, but here the rye was replaced with a split of reposado tequila and mezcal and the nutty Maraschino was swapped for walnut liqueur. The name most likely revolves around the Five Points neighborhood in lower Manhattan whose mid-19th century activities were the focal point of the\nGangs of New York\nmovie. Here, the Five Points proffered an orange, vegetal, and smoke bouquet. Next, grape and caramel on the sip gave way to smoky agave, herbal, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LLAl8rAahAoDVHkMBh_UBU8CLuDy01rFoSgFQ5rD81jYmL7UGo3709Jr2S3Mq6-_rz9sJvQtbfvtDNKZ4_9UhmyYO9bvRy7bJlJkEQ16erhaM_6MQuQNOPCZXPFLP5-hiyXla5CrSz3i/s320/fivepoints6110.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "frank lloyd wright", "url": "https://cocktailvirgin.blogspot.com/2021/04/frank-lloyd-wright.html", "published": "2021-04-04T08:00:00.022-04:00", "updated": "2021-04-04T08:00:00.714-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ian Scalzo", "source": "Bourbon & Branch", "year": 2009 }, "categories": [ "bitters (aromatic)", "pear liqueur", "scotch", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon (Old Forester 100°)", "1/2 oz Rothman & Winter Pear Liqueur", "1/8 oz Nocino (Russo)", "1/8 oz Laphroaig Scotch", "2 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Buffalo Trace Bourbon (Old Forester 100°)\n1/2 oz Rothman & Winter Pear Liqueur\n1/8 oz Nocino (Russo)\n1/8 oz Laphroaig Scotch\n2 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Sundays ago, I spotted an Old Fashioned riff on\nBarnotes\nfor the Frank Lloyd Wright from Bourbon & Branch in San Francisco. Through the\nAlcademics\nblog, I was able to attribute the recipe to bartender Ian Scalzo who served during Malt Advocate's Whisky Week events in 2009. The use of pear liqueur as the sweetener reminded me of Erick Castro's\nStatesman\nthat he created at Bourbon & Branch in 2008.\nThe Frank Lloyd Wright designed up a lemon, peat smoke, and pear nose. Next, a malt and orchard fruit sip built up a Bourbon, pear, and smoky Scotch swallow with a walnut and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYyW30WJSaKTtnUj5XPAalRXuf5QH3g_olWBr0qyMe5qAcjuGY7lUxsH45ip9atNy36wacrrFRjacv8KQVnyOnQ4ip75IjpUH-ZclJdlCydZQg0CvlFDjtFJxagtc2rLeIUcHBj8ksmC8/s320/franklloydwright6112.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYyW30WJSaKTtnUj5XPAalRXuf5QH3g_olWBr0qyMe5qAcjuGY7lUxsH45ip9atNy36wacrrFRjacv8KQVnyOnQ4ip75IjpUH-ZclJdlCydZQg0CvlFDjtFJxagtc2rLeIUcHBj8ksmC8/s800/franklloydwright6112.jpg", "comment_count": 0 }, { "title": "sea b3", "url": "https://cocktailvirgin.blogspot.com/2021/04/sea-b3.html", "published": "2021-04-05T08:00:00.053-04:00", "updated": "2021-04-05T08:00:00.848-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Death & Co.", "year": 2008 }, "categories": [ "grenadine", "lemon juice", "orange juice", "rum" ], "ingredients": [ "2 oz Gosling's Black Seal Rum", "1/2 oz Lemon Juice", "1/2 oz Orange Juice", "1/2 oz Grenadine" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Gosling's Black Seal Rum\n1/2 oz Lemon Juice\n1/2 oz Orange Juice\n1/2 oz Grenadine\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I decided to finally make the Sea B3 from the\nDeath & Co. Cocktail Book\n. The name and rum base made me think of some of Trader Vic's old recipes named after military aircraft such as the\nPB2Y2\n(which remarkably has overlapping ingredients plus curaçao and lime juice). Besides that similarity, the recipe also read just like a dark rum\nWard 8\n, and the link to Boston's political cocktail made sense once I learned of the back story. Phil Ward crafted this combination in 2008 and declared, \"This is one of several cocktails inspired by the worst days of our battles with our community board a/k/a CB3.\" In early 2007, the CB3 passed a resolution to deny the renewal of Death & Co.'s liquor license after the bar had been open for a few months. After a prolonged legal battle, a large fine, and a brief shutdown, the bar was finally granted some security for its license along with a 2am closing time.\nThe Sea B3 greeted the senses with a dark rum aroma in a molasses sort of way plus berry notes from the grenadine. Next, dark caramel, orange, and berry flavors on the sip led into molasses-y rum on the swallow. Overall, the dark rum worked better than American whiskey does for my palate in the Ward 8.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBn9ZcS4xzkyMyRYv9TWaLhAf1-TOHgCo9o-NKpmP5o0JPxGRKMPfgmpoaflLJDdZo64L9ml5oZC4K2psOOqNTJbD_dczROTLpWxLq3qX5XWiQDp-spQUJEZwwJUeM5bWtGBEz19B7g8Eh/s320/seab3_6114.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBn9ZcS4xzkyMyRYv9TWaLhAf1-TOHgCo9o-NKpmP5o0JPxGRKMPfgmpoaflLJDdZo64L9ml5oZC4K2psOOqNTJbD_dczROTLpWxLq3qX5XWiQDp-spQUJEZwwJUeM5bWtGBEz19B7g8Eh/s800/seab3_6114.jpg", "comment_count": 0 }, { "title": "elder fashion", "url": "https://cocktailvirgin.blogspot.com/2021/04/elder-fashion.html", "published": "2021-04-06T08:00:00.014-04:00", "updated": "2021-04-06T08:00:00.432-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Cocktail Book", "year": 2007 }, "categories": [ "bitters (orange)", "gin", "st. germain" ], "ingredients": [ "2 oz Plymouth Gin (Beefeater)", "1/2 oz St. Germain (St. Elder)", "2 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "2 oz Plymouth Gin (Beefeater)\n1/2 oz St. Germain (St. Elder)\n2 dash Orange Bitters (Scrappy's)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nI continued on with another Phil Ward recipe that I had not made yet in the\nDeath & Co. Cocktail Book\ncalled the Elder Fashion. This 2007 drink from the Old Fashioned section of the book reminded me of a pair of guests at Nahita who requested this every time they sat at the bar. In the glass, the Elder Fashion showcased a grapefruit and floral bouquet. Next, grapefruit and pear notes on the sip set up a gin and grapefruit swallow with a pine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDyt2PkGp4b8DPJxTTjUdgiix0wnsaKKeFPPUilWLOxavfdQcEom0yces6JJbhjnv1_cAWYbBXPXxBfrvjeSO-bc1_4S5MJL3FQtdH0ky_PqGZcuhjU0dBEIl-Wy4lwreFzCG5Ev50w0b/s320/elderfashion6116.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDyt2PkGp4b8DPJxTTjUdgiix0wnsaKKeFPPUilWLOxavfdQcEom0yces6JJbhjnv1_cAWYbBXPXxBfrvjeSO-bc1_4S5MJL3FQtdH0ky_PqGZcuhjU0dBEIl-Wy4lwreFzCG5Ev50w0b/s800/elderfashion6116.jpg", "comment_count": 0 }, { "title": "muff pistol", "url": "https://cocktailvirgin.blogspot.com/2021/04/muff-pistol.html", "published": "2021-04-07T08:00:00.024-04:00", "updated": "2021-11-12T17:55:37.788-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "ShakeStir", "year": 2014 }, "categories": [ "bitters (Angostura)", "fernet-branca", "gin", "pamplemousse", "quinquina" ], "ingredients": [ "1 1/2 oz Half Moon Gin (1 1/4 oz Tanqueray Malacca + 1/4 oz Morin Selection Calvados)", "1 oz Byrrh Quinquina", "3/4 oz Grapefruit Liqueur (St. Elder)", "1/2 tsp Branca Menta", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist. ShakeStir", "body_text": "1 1/2 oz Half Moon Gin (1 1/4 oz Tanqueray Malacca + 1/4 oz Morin Selection Calvados)\n1 oz Byrrh Quinquina\n3/4 oz Grapefruit Liqueur (St. Elder)\n1/2 tsp Branca Menta\n2 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I spotted a Negroni-inspired recipe on the\nShakeStir\nsite from Colin Shearn in 2014. He created the Muff Pistol for a Half Moon Gin competition there, and to replicate this gin with a fifth of the spirit being apple brandy, I replaced a small amount with Calvados. The name is a reference to the small flintlock guns carried by women and hidden in their hand-warmer. Once prepared, the Muff Pistol shot forth orange, grapefruit, and red fruit aromas. Next, peach and grapefruit notes on the sip recoiled into gin, apple, grape, minty, menthol, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Igg3T7OPBMR3m9lp7pbgZ_VtrIIX4EaRaRe-vYasuLcgfnCyYsU3yO17UeVoGCr_2oAIwvSCDbnES111AiCugz1cwUpFOUhv_hDAlIZEWUbctx4RbAGwJfOZNeBP0-ZOoYqLWZV3mIVX/s320/muffpistol6118.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Igg3T7OPBMR3m9lp7pbgZ_VtrIIX4EaRaRe-vYasuLcgfnCyYsU3yO17UeVoGCr_2oAIwvSCDbnES111AiCugz1cwUpFOUhv_hDAlIZEWUbctx4RbAGwJfOZNeBP0-ZOoYqLWZV3mIVX/s800/muffpistol6118.jpg", "comment_count": 0 }, { "title": "pendergast", "url": "https://cocktailvirgin.blogspot.com/2021/04/pendergast.html", "published": "2021-04-08T08:00:00.063-04:00", "updated": "2021-04-08T08:00:00.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ryan Maybee", "source": "Manifesto", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Angel's Envy)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Angel's Envy)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Benedictine\n2 dash Angostura Bitters\nStir with ice, strain into a rocks glass, and garnish with a lemon twist.\nTwo Thursdays ago, I opened up Brian Bartels'\nThe United States of Cocktails\nand spotted the Pendergast from Ryan Maybee at Manifesto in Kansas City, Missouri. The combination reminded me of\nPreakness\nwith a different American whiskey style plus an increased amount of Benedictine, or perhaps a Manhattan mashed up with a Monte Carlo or Frisco. The name was what made me curious -- a reference to Tom Pendergast who was an American political boss who controlled Kansas City and Jackson County, Missouri from 1925-1939. Pendergast was best known for helping Harry Truman begin his political career which led Truman to the Senate. After Pendergast was convicted of income tax evasion (not to mention his suspected ties to organized crime), Truman had to shake the derisive name of \"the Senator from Pendergast\" from his political opponents by drumming up bipartisan support for his ideas. The tie-in with Manifesto is that the cocktail lounge was originally the basement speakeasy for the Rieger Hotel during Prohibition that was frequented by Tom Pendergast and underworld figures like Al Capone.\nThe Pendergast began things off with a lemon oil aroma. Next, grape and caramel notes on the sip decreed a Bourbon, herbal, chocolate, cherry, and clove swallow.\nImbibe Magazine\nin 2012 summed things up with, \"Tom Pendergast... may have gone down for corruption but this no-nonsense cocktail is clean as a whistle.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFIKlSpAKce5wl3hPPoxOi9am4fcG26JwvOTQhUBq1c3K5Yyzzo1A71En21fKgZbqT7ZFNeIfAv4cwkta8K7ptbrma_B7GvBMz-jzscLwTitYVM-aLcch6mGvnU6nVnUdPVcTggg1kAri/s320/pendergast6119.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFIKlSpAKce5wl3hPPoxOi9am4fcG26JwvOTQhUBq1c3K5Yyzzo1A71En21fKgZbqT7ZFNeIfAv4cwkta8K7ptbrma_B7GvBMz-jzscLwTitYVM-aLcch6mGvnU6nVnUdPVcTggg1kAri/s800/pendergast6119.jpg", "comment_count": 0 }, { "title": "salary man", "url": "https://cocktailvirgin.blogspot.com/2021/04/salary-man.html", "published": "2021-04-09T08:00:00.016-04:00", "updated": "2021-04-09T08:00:00.374-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rob Jones", "source": "North Star Cocktails", "year": null }, "categories": [ "absinthe", "amaro nonino", "bitters (other)", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Famous Grouse Scotch", "1 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Amaro Nonino" ], "instructions": "Stir with ice, strain into a cocktail coupe pre-rinsed with absinthe (Kübler), and garnish with 9 drops Bittercube Cherry Bark Vanilla Bitters (King Floyd's Cherry-Cacao).", "body_text": "2 oz Famous Grouse Scotch\n1 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Amaro Nonino\nStir with ice, strain into a cocktail coupe pre-rinsed with absinthe (Kübler), and garnish with 9 drops Bittercube Cherry Bark Vanilla Bitters (King Floyd's Cherry-Cacao).\nTwo Fridays ago, I ventured into the\nNorth Star Cocktails\nbook and spotted the Salary Man by Minneapolis bartender Rob Jones. This\nBobby Burns\nriff began with a chocolate, anise, and orange bouquet. Next, caramel and grape on the sip earned its way into a Scotch, orange, and cherry swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBjBEjD7kU1eTLEJx4lf70Vl39lGnPefJU9275dIuRWYauvL69ApIO8cJZbdvlun5nIBZtsHUrpCnaG2yX9dLgpNM1nvbaDDXpcvyCu9uV8z0dXQjpromoVBg4qtYIMwRFy3Hn5TDcUHQ/s320/salaryman6122.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBjBEjD7kU1eTLEJx4lf70Vl39lGnPefJU9275dIuRWYauvL69ApIO8cJZbdvlun5nIBZtsHUrpCnaG2yX9dLgpNM1nvbaDDXpcvyCu9uV8z0dXQjpromoVBg4qtYIMwRFy3Hn5TDcUHQ/s800/salaryman6122.jpg", "comment_count": 0 }, { "title": "a rum with a vieux", "url": "https://cocktailvirgin.blogspot.com/2021/04/a-rum-with-vieux.html", "published": "2021-04-10T08:00:00.020-04:00", "updated": "2021-04-10T08:00:00.911-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jim Romdall", "source": "Rumba", "year": 2023 }, "categories": [ "absinthe", "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "rum", "simple syrup" ], "ingredients": [ "1 oz Lightly Aged Rhum Agricole (JM Gold)", "1 oz Cognac (Pierre Ferrand Ambre)", "1/4 oz Smith & Cross Rum", "1/4 oz Rich Simple Syrup (Sirup JM)", "4 dash Peychaud's Bitters", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Kübler) cocktail (rocks) glass, and garnish with lemon oil from a twist.", "body_text": "1 oz Lightly Aged Rhum Agricole (JM Gold)\n1 oz Cognac (Pierre Ferrand Ambre)\n1/4 oz Smith & Cross Rum\n1/4 oz Rich Simple Syrup (Sirup JM)\n4 dash Peychaud's Bitters\n2 dash Angostura Bitters\nStir with ice, strain into an absinthe-rinsed (Kübler) cocktail (rocks) glass, and garnish with lemon oil from a twist.\nTwo Thursdays ago, it was bartender Jim Romdall's birthday, so I decided to make his A Rhum with a Vieux that he created at Rumba in Seattle and\nImbibe Magazine\npublished last year. The recipe was essentially a r(h)um and Cognac Sazerac, and that seemed perfect for my mood. Once prepared, the drink showcased a lemon, grassy, funky, and anise aroma. Next, a rich sip slid into Cognac, grassy and funky rum, anise, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HfnJ4F7m6iY9tk-Gd61lbq23z4unAAp5RtVAVgHM_Oa__vkOatCZK-eCwwxWOr2-jR07tHj_228QmF5Ws4J6CXEQO9_6d31Fz3y9XckDQnZmW86ReVj60mOqL0Zn2mpOowE8nwTv2FQB/s320/rumwithvieux6124.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HfnJ4F7m6iY9tk-Gd61lbq23z4unAAp5RtVAVgHM_Oa__vkOatCZK-eCwwxWOr2-jR07tHj_228QmF5Ws4J6CXEQO9_6d31Fz3y9XckDQnZmW86ReVj60mOqL0Zn2mpOowE8nwTv2FQB/s800/rumwithvieux6124.jpg", "comment_count": 0 }, { "title": "orchard street", "url": "https://cocktailvirgin.blogspot.com/2021/04/orchard-street.html", "published": "2021-04-11T08:00:00.020-04:00", "updated": "2021-04-11T08:00:00.338-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack", "punt e mes", "sherry" ], "ingredients": [ "2 oz Aged Apple Brandy (Laird's Bonded)", "1/2 oz Punt e Mes", "1/2 oz Amaro Nardini", "1/4 oz Amontillado or Oloroso Sherry (Lustau Oloroso)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2 oz Aged Apple Brandy (Laird's Bonded)\n1/2 oz Punt e Mes\n1/2 oz Amaro Nardini\n1/4 oz Amontillado or Oloroso Sherry (Lustau Oloroso)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nWhile writing up the\nFive Points\n, I began to think about its similarities to the\nCarroll Gardens\n-- both maintained the combination of Punt e Mes and Amaro Nardini but had different base spirits and nutty accents. To make my own riff, I swapped the spirit to aged apple brandy, and for a nutty ingredient instead of Maraschino or walnut liqueur, I opted for an oxidized dry sherry. As I learned from the\nIt's a Long, Long Way\nat Wit's End, a little bit of that sort of sherry goes quite a ways. The apple element made me think of Orchard Street in the Lower East Side in Manhattan that is less than a mile away from the Five Points neighborhood. In the glass, the Orchard Street proffered a lemon, apple, and grape aroma. Next, caramel and grape on the sip gave way to apple, herbal, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwau0mfTCYwx5BNA48EBBBjFCXnyOyKpM8Yk5PXVPtv2K6UgWNHMZXCMuRrUh1awDLLQJ1PH8_Fbvs3Lso14IW8QlqQrRn6EhQEHRU343ddOQ56fFyl5dDZO0M10cx3bMgK9JYYPDixXI/s320/orchardstreet6126.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwau0mfTCYwx5BNA48EBBBjFCXnyOyKpM8Yk5PXVPtv2K6UgWNHMZXCMuRrUh1awDLLQJ1PH8_Fbvs3Lso14IW8QlqQrRn6EhQEHRU343ddOQ56fFyl5dDZO0M10cx3bMgK9JYYPDixXI/s800/orchardstreet6126.jpg", "comment_count": 0 }, { "title": "1492", "url": "https://cocktailvirgin.blogspot.com/2021/04/1492.html", "published": "2021-04-12T08:00:00.042-04:00", "updated": "2021-04-12T08:00:00.999-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": 2017 }, "categories": [ "campari", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Redemption Rye (Old Overholt)", "3/4 oz Dolin Sweet Vermouth (Cocchi)", "1/2 oz Lustau Fino Sherry (La Gitana Manzanilla)", "1/2 oz Campari" ], "instructions": "ShakeStir", "body_text": "1 1/2 oz Redemption Rye (Old Overholt)\n3/4 oz Dolin Sweet Vermouth (Cocchi)\n1/2 oz Lustau Fino Sherry (La Gitana Manzanilla)\n1/2 oz Campari\nThrow the cocktail until chilled. Strain into a cocktail glass and garnish with a lemon twist.\nTwo Mondays ago, I was perusing the\nShakeStir\nsite for drink ideas when I came across a recipe by Sam Treadway at Backbar for a 2017 competition. That cocktail was the 1492 that was a\n1794\nvariation with the Spanish elements of Fino sherry as well as throwing cocktails to mix them. Since I had never thrown a cocktail before, I figured that it was a good time as any to start, and it would give my arm still aching from my first vaccine shot that morning some needed exercise. My sore arm and lack of confidence in the technique did not allow for extravagant aerations at altitude, so I added a few additional throws to the suggested six. Once served, the 1492 gave forth rye whiskey and lemon oil aromas over grape undertones. The grape continued on into the sip where it mingled with a peachy-orange note, and the swallow continued on with rye along with bitter peach flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97dkpmN5chsGPWJ82B7Q6wnlvjlr5e_a9r7SeXswoW-M5L1MJ0oE9RAr6VirJ-JLA8xIJEdr9yjBBO2XvmHEpJYdZO0zDWfogB1hRq_Q8FNKqMw16JB5IH2fA93_BDz8OfcyvgysTbtOY/s320/the1492_6128.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97dkpmN5chsGPWJ82B7Q6wnlvjlr5e_a9r7SeXswoW-M5L1MJ0oE9RAr6VirJ-JLA8xIJEdr9yjBBO2XvmHEpJYdZO0zDWfogB1hRq_Q8FNKqMw16JB5IH2fA93_BDz8OfcyvgysTbtOY/s800/the1492_6128.jpg", "comment_count": 0 }, { "title": "pink twizzler (was the pink derby)", "url": "https://cocktailvirgin.blogspot.com/2021/04/pink-twizzler-was-pink-derby.html", "published": "2021-04-12T15:13:00.002-04:00", "updated": "2021-04-24T17:30:37.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Ellie Fund gala", "year": 2020 }, "categories": [ "*original", "champagne", "grapefruit juice", "honey", "whiskey (Bourbon)" ], "ingredients": [], "instructions": null, "body_text": "In March of 2020, I hosted a post-Speedrack afterparty at Silvertone where I organized a\nfundraising\neffort to benefit the Ellie Fund charity. My contact there recently reached out to see if I was interested in contributing a cocktail to their gala in honor of their 25th anniversary. Since the event would be held virtually this year, I schemed with them to create a cocktail followed by a video demonstrating how to make it. We wanted to work with Angel's Envy Bourbon as the spirit, and the idea of a\nBrown Derby\nelongated with sparkling wine was formed. For a name, I proposed the Pink Derby for both the libation's color (especially when made with sparkling rosé) and in symbolism for the breast cancer ribbon, and they opted for the Pink Twizzler since the gala was usually held at a movie theater in Newton, MA, and the event this year on April 25th coincides with Hollywood's biggest awards night of the year. The Brown Derby as an inspiration was also perfect for its genesis traces back to Hollywood as well. More on the charity, the drink, and the video below.\nPink Twizzler (was the Pink Derby)\n• 1 1/2 oz Angel's Envy Bourbon\n• 1 oz Pink Grapefruit Juice\n• 1/2 oz Honey Syrup (equal parts honey and hot water, mixed)\n• Optional: 1 piece Grapefruit Peel (around 3/4 inch x 2 inches)\nShake with ice, add 2-3 oz dry sparkling wine (sparkling rosé if possible but white is fine too), and strain into a cocktail glass, flute, white wine glass, or an iced-filled Collins. Optional: garnish with a grapefruit twist.\nHere's the text that went along with the video:\nThe Ellie Fund's 25th anniversary Red Carpet Gala that they are hosting virtually on April 25th at 6pm before Hollywood's biggest award night. The Ellie fund was founded in 1995 and for the last 25 years has provided essential support services for breast cancer patients to ease the stresses of every day life as they receive treatment. Ticket sales for the gala will help support the assistance provided to around 600 Massachusetts patients each year, and this year’s performer lineup is amazing.\nFor something to drink while watching the gala, here's the Pink Twizzler that I crafted for this event. It is based off a classic Hollywood cocktail called the Brown Derby created in the 1930s in honor of that Los Angeles establishment. The Brown Derby is a combination of bourbon, pink grapefruit juice, and honey, and here with the addition of sparkling wine, we'll transform it into the Pink Twizzler. The whiskey we’ll be using is Angel's Envy Bourbon which is a high rye Bourbon finished in ruby port casks, and this finish elegantly donates light cherry, cranberry, and chocolate notes along with a delicious roundness to the spirit.\nSo remember to buy a ticket, make the drink, and enjoy the show on April 25th. Information can be found here under \"Events\":\nhttps://www.elliefund.org/\nYou can watch the video\nhere\non\nYouTube\nreplete with a jazz soundtrack and me wearing a smoking jacket and a tie (luckily, I still remembered how to tie one after this pandemic-induced period of casual fashion). Originally, we were to film at the theater, but the bar there had been packed away and the mirrors on the wall were a bit distracting. Therefore, I did it in my dining room in front of my cocktail glass cabinet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMghecH5JhS3mBp2qX1UEDyGi8M_aREYuu5_okrWdF2FPgoyKM6RKP9aNjPECfC5vkIopK39uH1dT4XtprbDlZ7J5T6Uw4djfKeQpWYtqyRELnmr5wU9L_9Vl0tsk91dYN6PoYaTa2U8j/s320/elliefund_cvsblog1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qacCU8n20VdFJOV6tOdZNy-X6GTotvQM8SmzIunAt9h6BzigwBbtBIjdKXT_AElCUtmJefqA7AwoltzbnJ8IOKRO8TKZyepwZvP8qsvHvUAmrPldQAIJ6H65bonRdLOy_choX_RHV5nw/s320/elliefund_cvsblog2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMghecH5JhS3mBp2qX1UEDyGi8M_aREYuu5_okrWdF2FPgoyKM6RKP9aNjPECfC5vkIopK39uH1dT4XtprbDlZ7J5T6Uw4djfKeQpWYtqyRELnmr5wU9L_9Vl0tsk91dYN6PoYaTa2U8j/s800/elliefund_cvsblog1.jpg", "comment_count": 0 }, { "title": "camerone", "url": "https://cocktailvirgin.blogspot.com/2021/04/camerone.html", "published": "2021-04-13T08:00:00.030-04:00", "updated": "2021-04-13T08:00:00.347-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Paul Clarke", "source": "The Cocktail Chronicles", "year": 2008 }, "categories": [ "amer picon", "bitters (mole)", "licor 43", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Lunazul)", "3/4 oz Amer Picon (Torani Amer)", "1/4 oz Licor 43", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Reposado Tequila (Lunazul)\n3/4 oz Amer Picon (Torani Amer)\n1/4 oz Licor 43\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I returned to the Bittermens site and spotted the Camerone created by Paul Clarke. Paul crafted this drink for his\nThe Cocktail Chronicles\nblog's review of the Bittermens' initial lineup in 2008, and the recipe reminded me a less herbal\nJaguar\n. Once prepared, the Camerone proffered an agave, orange, and vanilla bouquet to the nose. Next, a caramel sip slinked into tequila, bitter orange, and vanilla notes on the swallow with a bright citrus peel and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUz0j9Z1AVlbu6tXVwtZB0cCzuN4Ze-AVJ0mEXoLQDymZ_NM9BRvs5rM3AH4gGsPjNpA590euDfAia6jmNP0fh_2UTcsudgSsdysYrfxDEYKwNJ4_8Qw8FgyzTVIHW7D9lsCcvqSLOAGE/s320/camerone6130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUz0j9Z1AVlbu6tXVwtZB0cCzuN4Ze-AVJ0mEXoLQDymZ_NM9BRvs5rM3AH4gGsPjNpA590euDfAia6jmNP0fh_2UTcsudgSsdysYrfxDEYKwNJ4_8Qw8FgyzTVIHW7D9lsCcvqSLOAGE/s800/camerone6130.jpg", "comment_count": 0 }, { "title": "tigrillo", "url": "https://cocktailvirgin.blogspot.com/2021/04/tigrillo.html", "published": "2021-04-14T08:00:00.028-04:00", "updated": "2021-04-14T08:00:00.377-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amer picon", "bitters (orange)", "chartreuse (green)", "lillet", "swedish punsch", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Lillet or Cocchi Americano (Cocchi Americano)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Amer Picon (Torani Amer)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with Green Chartreuse.", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Lillet or Cocchi Americano (Cocchi Americano)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Amer Picon (Torani Amer)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a rocks glass pre-rinsed with Green Chartreuse.\nAfter thinking about the\nJaguar\nafter making the Camerone the night before, I decided to mash up the ingredients (tequila, Picon, Chartreuse, orange bitters) with another tequila drink -- the\nMetexa\n(tequila, Lillet, Swedish Punsch) from the 1937\nCafé Royal Cocktail Book\n. Since I felt that the Chartreuse might overtake the other flavors, I reduced it to a rinse. For a name, I wanted to keep the feline theme and dubbed this one the Tigrillo after the Mexican wildcat the Ocelot.\nThe Tigrillo pounced on the nose with a Green Chartreuse herbal aroma over agave notes. Next, caramel, citrus, and peach notes on the sip gave way to tequila, dark orange, and tea elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWD64dj8Wd9grU519RvvoYCKuMN3tLyIjJalK7ywrWN6hfI3LAMdf_5KB72h4G6Egj5HSi4gnXpkxRx86Y65d31CKwDO4D3wacxdPCdI34C_CwCScs5pTLCVPfAhg-hss-aWoXAxNwg65y/s320/tigrillo6133.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWD64dj8Wd9grU519RvvoYCKuMN3tLyIjJalK7ywrWN6hfI3LAMdf_5KB72h4G6Egj5HSi4gnXpkxRx86Y65d31CKwDO4D3wacxdPCdI34C_CwCScs5pTLCVPfAhg-hss-aWoXAxNwg65y/s800/tigrillo6133.jpg", "comment_count": 0 }, { "title": "thornbush", "url": "https://cocktailvirgin.blogspot.com/2021/04/thornbush.html", "published": "2021-04-15T08:00:00.027-04:00", "updated": "2021-04-15T08:00:00.676-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jim Meehan", "source": "The Big Bartender's Book", "year": 2009 }, "categories": [ "absinthe", "bitters (Angostura)", "scotch", "vermouth (sweet)", "whiskey" ], "ingredients": [ "2 1/2 oz Irish Whiskey (2 oz Teeling's Small Batch)", "1 oz Sweet Vermouth (Cocchi)", "1/4 oz Caol Ila Scotch", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe pre-rinsed with absinthe (Kübler), and garnish with a lemon twist.", "body_text": "2 1/2 oz Irish Whiskey (2 oz Teeling's Small Batch)\n1 oz Sweet Vermouth (Cocchi)\n1/4 oz Caol Ila Scotch\n2 dash Angostura Bitters\nStir with ice, strain into a coupe pre-rinsed with absinthe (Kübler), and garnish with a lemon twist.\nTwo Thursdays ago, I spied Jeff Mason and Greg Boehm's 2009\nThe Big Bartender's Book\n, and I wondered if I could uncover an interesting recipe that I have glossed over in the past. The one that appealed to me was Jim Meehan's Thornbush that was perhaps his riff on the\nBlackthorn\nfrom 1930\nThe Savoy Cocktail Book\n. In the glass, the Thornbush welcomed the senses with a lemon, anise, and peat aroma. Next, grape and malt on the sip transitioned to Irish whiskey along with Islay peat notes melding into the absinthe botanicals on the swallow with a clove and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4pUm8HEKe0ROgN07muOSMeDHoakxTLeixISw-vhAMQu0nvKQGKkVpu8D-UhLjJnDL5LW0BE7lI11nOdsx7zxLM8myQLmSZcCrf5QD2W3EZdgt5SEB4OEXLQQ0rxD2RRTV8ha7GjI3kAL/s320/thornbush6135.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4pUm8HEKe0ROgN07muOSMeDHoakxTLeixISw-vhAMQu0nvKQGKkVpu8D-UhLjJnDL5LW0BE7lI11nOdsx7zxLM8myQLmSZcCrf5QD2W3EZdgt5SEB4OEXLQQ0rxD2RRTV8ha7GjI3kAL/s800/thornbush6135.jpg", "comment_count": 0 }, { "title": "my idea of fun", "url": "https://cocktailvirgin.blogspot.com/2021/04/my-idea-of-fun.html", "published": "2021-04-16T08:00:00.015-04:00", "updated": "2021-04-16T08:00:00.367-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Pouring Ribbons", "year": 2013 }, "categories": [ "bitters (other)", "quinquina", "rum", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Rhum Barbancourt 8 Year", "3/4 oz Banks 5 Island Rum (Denizen 8)", "1/2 oz Plantation Overproof Rum (Planatation OFTD)", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Byrrh Quinquina", "1 tsp Cinnamon Syrup", "1 dash Root Beer Bitters (Bitter Queens Sarsaparilla)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange peel and freshly grated nutmeg.", "body_text": "3/4 oz Rhum Barbancourt 8 Year\n3/4 oz Banks 5 Island Rum (Denizen 8)\n1/2 oz Plantation Overproof Rum (Planatation OFTD)\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Byrrh Quinquina\n1 tsp Cinnamon Syrup\n1 dash Root Beer Bitters (Bitter Queens Sarsaparilla)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange peel and freshly grated nutmeg.\nTwo Fridays ago, I spotted a recipe by Joaquin Simo on both\nBarNotes\nand\nKindred Cocktails\ncalled My Idea of Fun. This 2013 creation at Pouring Ribbons in Manhattan seemed like the perfect Rum Manhattan of sorts to round out my day. Once prepared, the cocktail shared an orange, woody spice, molasses, and grape bouquet to the nose. Next, grape and caramel on the sip sailed into robust rums, caramel, nutty, and root beer flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgim6I135AK6HHYdLfkyHmBjch-oQV7q-spT-Kc5ee5r7hikqls6tgdDrevowYdr2dc_QS3oCkL9VOJbAxuNSUhjoRWNzIZ3jkE2lqKJTN63dLy6YwXqu3W49_bxf31vxx7lZ0SRK4wIPIH/s320/myideaoffun6137.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgim6I135AK6HHYdLfkyHmBjch-oQV7q-spT-Kc5ee5r7hikqls6tgdDrevowYdr2dc_QS3oCkL9VOJbAxuNSUhjoRWNzIZ3jkE2lqKJTN63dLy6YwXqu3W49_bxf31vxx7lZ0SRK4wIPIH/s800/myideaoffun6137.jpg", "comment_count": 0 }, { "title": "the way of the sword", "url": "https://cocktailvirgin.blogspot.com/2021/04/the-way-of-sword.html", "published": "2021-04-17T08:00:00.023-04:00", "updated": "2021-04-17T08:00:00.332-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jason Patz", "source": "William & Graham", "year": 2015 }, "categories": [ "cynar", "port (ruby)", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2 oz Yamazaki 12 Year Whisky (Kavalan)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Cynar", "1/4 oz Ruby Port (Taylor Fladgate)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Yamazaki 12 Year Whisky (Kavalan)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Cynar\n1/4 oz Ruby Port (Taylor Fladgate)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I honed in on my\nFood & Wine: Cocktails\nsection of my library, and I found the Way of the Sword in the 2015 edition. The recipe was crafted by Jason Patz at William & Graham as a riff on the Rob Roy; I had probably skipped over the drink for I lack Japanese whisky at the home bar, but I figured that Taiwanese might be close enough. In the glass, the Way of the Sword swung with an orange, grape, and vegetal aroma. Next, grape and caramel on the sip parried a whisky, dark grape, tobacco, and herbal swallow. Indeed, the port here worked rather well with the whisky as it had in other cocktails such as the classic\nChancellor\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nRpQVzd4GyznVSIZxg1URmPQraVkckshzBQx8WvfF-jYMoHnCVuIudwz5qTbr_f2eARjyhnABfYgFe2fgSQ6PzHAZj525h2NjXSGON9ua4cwrJ5R5rb1Clg7BdXcLKfI2JW_LaZOKjoU/s320/wayofthesword6139.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nRpQVzd4GyznVSIZxg1URmPQraVkckshzBQx8WvfF-jYMoHnCVuIudwz5qTbr_f2eARjyhnABfYgFe2fgSQ6PzHAZj525h2NjXSGON9ua4cwrJ5R5rb1Clg7BdXcLKfI2JW_LaZOKjoU/s800/wayofthesword6139.jpg", "comment_count": 0 }, { "title": "saxoni", "url": "https://cocktailvirgin.blogspot.com/2021/04/saxoni.html", "published": "2021-04-18T08:00:00.004-04:00", "updated": "2021-04-18T08:00:00.334-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "ShakeStir", "year": 2015 }, "categories": [ "*original", "amaro", "bitters (mole)", "campari", "vermouth (dry)" ], "ingredients": [ "1 oz Jagermeister", "1 oz Campari", "1 oz Dry Vermouth (Noilly Prat)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large cube (originally was served up in a coupe), and garnish with both an orange twist and a lemon one. ShakeStir ShakeStir", "body_text": "1 oz Jagermeister\n1 oz Campari\n1 oz Dry Vermouth (Noilly Prat)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with a large cube (originally was served up in a coupe), and garnish with both an orange twist and a lemon one.\nTwo Sundays ago, I was perusing the\nShakeStir\ndrink database when I spotted the Saxoni that I had invented. I would not say made, for I had submitted it in 2015 without having put the ingredients together in a glass due to a time crunch -- yet it won second place in that Jägermeister competition. My description was \"A Negroni inspired by a\nBlack Manhattan\n,\" and it was not surprising that it was not the only Negroni riff (yet it got noticed). As I described in my\nArt of Naming a Drink\nessay two years later, \"In competitions, the name can be rather important to win the judges' nod. Linking the name to a bit of history or geography about the ingredient can be helpful. For example, in one Jägermeister competition on\nShakeStir\n, I stood out above the other competitors who created Negroni riffs by avoiding the common Jägeroni or Negronimeister ones that were submitted by paying tribute to the geography of the spirit and dubbing it the Saxoni.\"\nNow almost 6 years later, I felt it was time to make this drink. The Saxoni unfurled a lemon and orange oil aroma over ginger and caramel notes. Next, caramel, citrus, and peach flavors on the sip led into ginger, bitter orange, and star anise on the swallow with a chocolate finish. After Andrea tasted it, she commented that she understood why this combination was in the winners' circle regardless of the name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGqz5jpah-QNGx8LcqiHEwz4672dCuRgcokpjc_WlDYSa-6D3qGn1fIcvk-2ui8GUUTWu_qFs0xCWDiKby-8OkqyFzHBMSDel2Rv5lHM9LPILkyAuY1ZNZr7xlgpLJaUIV2jWMaWuCZJO/s320/saxoni6140.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGqz5jpah-QNGx8LcqiHEwz4672dCuRgcokpjc_WlDYSa-6D3qGn1fIcvk-2ui8GUUTWu_qFs0xCWDiKby-8OkqyFzHBMSDel2Rv5lHM9LPILkyAuY1ZNZr7xlgpLJaUIV2jWMaWuCZJO/s800/saxoni6140.jpg", "comment_count": 0 }, { "title": "connery", "url": "https://cocktailvirgin.blogspot.com/2021/04/connery.html", "published": "2021-04-19T08:00:00.019-04:00", "updated": "2021-04-19T08:00:00.371-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "Manhattan", "year": 2014 }, "categories": [ "honey", "lemon juice", "scotch", "walnut liqueur" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Lemon Juice", "1/2 oz Walnut Liqueur (Russo Nocino)", "1/2 oz Honey Syrup" ], "instructions": "Shake with ice and strain into cocktail glass or serve on the rocks.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Lemon Juice\n1/2 oz Walnut Liqueur (Russo Nocino)\n1/2 oz Honey Syrup\nShake with ice and strain into cocktail glass or serve on the rocks.\nTwo Mondays ago, I landed upon the Connery created by Rafa Garcia Febles in Manhattan circa 2014 as his tribute to the actor who portrayed James Bond and other roles. The idea of a Scotch Sour softened by honey and accented by walnut liqueur sounded delightful. Once prepared, the Connery welcomed the nose with a peat smoke and walnut aroma. Next, the combination of lemon, malt, and honey on the sip was displaced by Scotch, honey, and walnut on the swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESNSUgOONUNjDlLlfsIpv5_lEVoyujAfeoTapBrzfJurg93OQ10b1JpNWu8YOXWMhNAAc-wTXKJ5HY7JsirZ1mvBvbyiJQk-BCPRJmSGxZVkFmtLeivynJoZUX39LBeFGamlDtEBnm1iP/s320/connery6143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESNSUgOONUNjDlLlfsIpv5_lEVoyujAfeoTapBrzfJurg93OQ10b1JpNWu8YOXWMhNAAc-wTXKJ5HY7JsirZ1mvBvbyiJQk-BCPRJmSGxZVkFmtLeivynJoZUX39LBeFGamlDtEBnm1iP/s800/connery6143.jpg", "comment_count": 0 }, { "title": "tuxedo park", "url": "https://cocktailvirgin.blogspot.com/2021/04/tuxedo-park.html", "published": "2021-04-20T08:00:00.033-04:00", "updated": "2021-04-20T08:00:00.351-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Katie Emmerson", "source": "Hawthorne", "year": null }, "categories": [ "bitters (orange)", "genever", "maraschino", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 oz Aged Bols Genever (1/2 oz Bols Genever + 1/2 oz Bols Corenwyn)", "1 oz Cocchi Sweet Vermouth", "1 oz Fino Sherry (La Gitana Manzanilla)", "1/8 oz Luxardo Maraschino", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with orange oil from a twist.", "body_text": "1 oz Aged Bols Genever (1/2 oz Bols Genever + 1/2 oz Bols Corenwyn)\n1 oz Cocchi Sweet Vermouth\n1 oz Fino Sherry (La Gitana Manzanilla)\n1/8 oz Luxardo Maraschino\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass, and garnish with orange oil from a twist.\nTwo Tuesdays ago, I returned to the Hawthorne's bar bible and got lured in by the Tuxedo Park created by bartender Katie Emmerson (now Okane). The recipe reminded me of Eastern Standard's\nTuxedo Cocktail #3\nthat was their aged Genever riff on the classic #1 and #2 gin versions. Relative to #3, this had sweet vermouth instead of dry and slightly adjusted proportions; moreover, it was named after a region just north of Manhattan that was once private hunting grounds in the 1880s and later became home to many socialites up until the Depression. The famous residents included J.P. Morgan, Emily Post, and William Waldorf Astor.\nThe Tuxedo Park began with an orange oil aroma over malt and hint of cherry on the nose. Next, a malty and grape sip rose to Genever's malt and botanicals, savory herbal, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jYlwSIytincr07EeKs1jlD9rNI6F6f2drM6QPdXinZVlCFRS7Jr-BucDj-DJYBtrgDuFMU80l-gtXul5jXb59q1R1_lUlykFK5PPlLC3Dw3B6fQIsAfq-QgbQN9jkqubLOTaRSC_YUCa/s320/tuxedopark6144.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jYlwSIytincr07EeKs1jlD9rNI6F6f2drM6QPdXinZVlCFRS7Jr-BucDj-DJYBtrgDuFMU80l-gtXul5jXb59q1R1_lUlykFK5PPlLC3Dw3B6fQIsAfq-QgbQN9jkqubLOTaRSC_YUCa/s800/tuxedopark6144.jpg", "comment_count": 0 }, { "title": "old money", "url": "https://cocktailvirgin.blogspot.com/2021/04/old-money.html", "published": "2021-04-21T08:00:00.033-04:00", "updated": "2021-04-21T08:00:00.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Benjamin Schiller", "source": "Boka", "year": 2009 }, "categories": [ "aperol", "bitters (Angostura)", "pimento dram", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Forester 100°)", "1/2 oz Aperol", "2 bsp Nux Alpina (1/4 oz Russo Nocino)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist and a spritz of allspice dram (3 drop Hamilton's).", "body_text": "2 oz Bourbon (Old Forester 100°)\n1/2 oz Aperol\n2 bsp Nux Alpina (1/4 oz Russo Nocino)\n1 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist and a spritz of allspice dram (3 drop Hamilton's).\nTwo Wednesdays ago, I spied the Old Money on\nKindred Cocktails\nby Benjamin Schiller at Boka in Chicago circa 2009. Overall, the combination reminded me of a whiskey version of the Cognac-based\nMr. Burgess\n. Here, the Old Money welcomed the senses with an orange, allspice, and walnut bouquet. Next, malt, berry, and darker notes on the sip passed into Bourbon, orange, and walnut flavors on the swallow with an allspice and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcN7aOHpDrX0BQiZfoojRAVet5AcgqQPf7VATC46Kr6kLZAfsRzYWUJcdSQWksMqnOeuipxAkSP_zNgXDCC7erpZbqgVx42a1xxP99vbJOfI2g0p6FUQzxDCe7ZENCybRbLFTY6tOlQxnA/s320/oldmoney6146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcN7aOHpDrX0BQiZfoojRAVet5AcgqQPf7VATC46Kr6kLZAfsRzYWUJcdSQWksMqnOeuipxAkSP_zNgXDCC7erpZbqgVx42a1xxP99vbJOfI2g0p6FUQzxDCe7ZENCybRbLFTY6tOlQxnA/s800/oldmoney6146.jpg", "comment_count": 0 }, { "title": "adventures close to home", "url": "https://cocktailvirgin.blogspot.com/2021/04/adventures-close-to-home.html", "published": "2021-04-22T08:00:00.030-04:00", "updated": "2021-04-22T08:00:00.356-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (Angostura)", "bitters (Peychaud's)", "mezcal", "rum (white)", "swedish punsch" ], "ingredients": [ "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1 oz Mezcal (Fidencio)", "1/2 oz Amaro Nardini", "1/2 oz Swedish Punsch (Kronan)", "2 dash Peychaud's Bitters", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a grapefruit twist.", "body_text": "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1 oz Mezcal (Fidencio)\n1/2 oz Amaro Nardini\n1/2 oz Swedish Punsch (Kronan)\n2 dash Peychaud's Bitters\n2 dash Angostura Bitters\nStir with ice, strain into a rocks glass, and garnish with a grapefruit twist.\nTwo Thursdays ago, I was more inspired to create something than search a bunch of books for a new recipe. I became inspired by the recent Amaro Nardini drinks and wanted to see how it would sooth aggressive spirits like rhum agricole and mezcal. To give it an extra dimension, I added in Swedish punsch and both Peychaud's and Angostura Bitters. For a name, I latched on to a song by the British 1970s punk band The Slits called Adventures Close to Home that sounded like a perfect way to sum up the last year of pandemic living. Once prepared, the Adventures Close to Home showcased grapefruit oil over grassy and smoke aromas. Next, a caramel sip led into grassy, vegetal, minty, smoky, chocolate, black tea, anise, and clove flavors on the swallow. Overall, the two liqueurs did a great job smoothing the edges on the rhum and mezcal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOw1OpMhWE01U4-nALuI2OvEyFS-N_fVuRr_UxrVIxMJBQNdMhzbKZwFiFWZTkOlR-vpzC0UaWxzpnFWH-5IMTl3ZmQp-exL9W3AbUbTHuPZ9S9AJMDtS5yxIxhcch55MV3OqqmGuvrohM/s320/adventuresclose6147.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOw1OpMhWE01U4-nALuI2OvEyFS-N_fVuRr_UxrVIxMJBQNdMhzbKZwFiFWZTkOlR-vpzC0UaWxzpnFWH-5IMTl3ZmQp-exL9W3AbUbTHuPZ9S9AJMDtS5yxIxhcch55MV3OqqmGuvrohM/s800/adventuresclose6147.jpg", "comment_count": 0 }, { "title": "the higgins", "url": "https://cocktailvirgin.blogspot.com/2021/04/the-higgins.html", "published": "2021-04-23T08:00:00.021-04:00", "updated": "2021-04-23T08:00:00.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Damian Higgins", "source": "The Old Fashioned", "year": 2012 }, "categories": [ "bitters (other)", "maple syrup", "rum" ], "ingredients": [ "2 oz Smith & Cross Rum", "1/4 oz Grade B Maple Syrup", "2 dash Bittercube Blackstrap Bitters", "1 pinch Salt" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, stir, and garnish with an orange twist.", "body_text": "2 oz Smith & Cross Rum\n1/4 oz Grade B Maple Syrup\n2 dash Bittercube Blackstrap Bitters\n1 pinch Salt\nBuild in a double old fashioned glass, add a large ice cube, stir, and garnish with an orange twist.\nTwo Fridays ago, I selected Robert Simonson's\nThe Old Fashioned\nbook from my shelves and spied the Higgins. The recipe was created in 2012 by Damian Higgins who is a DJ named Dieselboy and not a professional bartender. Overall, a maple-sweetened Smith & Cross Old Fashioned seemed to fit my mood and I was curious to see how the salt would modulate the burly rum; moreover, it made me fondly think of the\nD-Day Rum Sazerac\nthat I had at the Green Goddess in New Orleans. In the glass, the Higgins met the nose with orange, rum funk, and maple aromas. Next, the maple continued into the sip, and the swallow presented the funky rum such that it tasted a little like baijiu until the ice had diluted the drink a bit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc3OeXbzTKI7Q6HyuAuGXjM_RHaNsTGAftZBDIPrMiHBqUfm2lQ_Qv45ptLdNsAuEyRahw6359Mewu3XDizzSZHeZTqV3IRZQQ5gvCRmHOOhY5DVtgKd9uDcXOY9U_M-iF6h8iKyJ9EtP/s320/higgins6149.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc3OeXbzTKI7Q6HyuAuGXjM_RHaNsTGAftZBDIPrMiHBqUfm2lQ_Qv45ptLdNsAuEyRahw6359Mewu3XDizzSZHeZTqV3IRZQQ5gvCRmHOOhY5DVtgKd9uDcXOY9U_M-iF6h8iKyJ9EtP/s800/higgins6149.jpg", "comment_count": 0 }, { "title": "interpol", "url": "https://cocktailvirgin.blogspot.com/2021/04/interpol.html", "published": "2021-04-24T08:00:00.024-04:00", "updated": "2021-04-24T08:00:00.319-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Kyle Davidson", "source": "Blackbird", "year": 2013 }, "categories": [ "amaro", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Cardamaro", "1 oz Citadelle Gin (Martin Miller Westbourne)", "1/2 oz Lemon Juice", "2 dash Simple Syrup (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Cardamaro\n1 oz Citadelle Gin (Martin Miller Westbourne)\n1/2 oz Lemon Juice\n2 dash Simple Syrup (1/4 oz)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I was searching through the\nKindred Cocktails\ndatabase when I decided to peruse the drinks with Cardamaro. There, I was intrigued by the Interpol by Kyle Davidson at Chicago's Blackbird in 2013. Overall, the structure reminded me of a little of the\nSacrilege\n, but the flavor transformation that I discovered was closer to what I experience in the\nPegu Club\n. Once shaken and strained, the Interpol donated a pine and green vegetal aroma with a hint of menthol. Next, lemon and grape mingled on the sip, and the swallow showcased gin, grapefruit, plum, and pineapple flavors. Indeed, the gin and citrus brought out a rather tropical aspect to Cardamaro that I was mostly unaware of.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEXSH7FPaoT29tbE8cDufg3AWqMC5s4PFGS5TLgFfWjsYr3FjjcRWux5drWygrvG-W-SMs4VwM76HkNubsUzPhxn4p4fbJyFbYyGXl6vVUtfVniAQdrln0jyKMHo1LeCyNC4PFtXpky63/s320/interpol6152.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEXSH7FPaoT29tbE8cDufg3AWqMC5s4PFGS5TLgFfWjsYr3FjjcRWux5drWygrvG-W-SMs4VwM76HkNubsUzPhxn4p4fbJyFbYyGXl6vVUtfVniAQdrln0jyKMHo1LeCyNC4PFtXpky63/s800/interpol6152.jpg", "comment_count": 0 }, { "title": "smoke in the well", "url": "https://cocktailvirgin.blogspot.com/2021/04/smoke-in-well.html", "published": "2021-04-25T08:00:00.017-04:00", "updated": "2021-04-25T08:00:00.338-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Ba Bar", "year": 2015 }, "categories": [ "amaro", "campari", "mezcal", "sherry" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "3/4 oz La Gitana Manzanilla Sherry", "3/4 oz Amaro Montenegro", "1/2 oz Campari" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a dehydrated orange wheel (orange twist).", "body_text": "1 oz Mezcal (Fidencio)\n3/4 oz La Gitana Manzanilla Sherry\n3/4 oz Amaro Montenegro\n1/2 oz Campari\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a dehydrated orange wheel (orange twist).\nTwo Sundays ago, I returned to\nKindred Cocktails\nwhere I became curious about the Smoke in the Well. This recipe from Ba Bar in Seattle circa 2015 was a mezcal and sherry drink with the combination of Amaro Montenegro and Campari that worked rather elegantly in the\nMonte Cassino\nand\nBlack Magic\n. Here, the Smoke in the Well started things off with an orange and smoke aroma. Next, caramel and peach notes on the sip smoldered into smoky, vegetal, and bitter tangerine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSCU4mSl3Oz7DuoVKHjR7W0DqeFGArX9vctS6Hv4rjSrjk5mwB7ZcnV2Xjl9kNGNugcd2Xg-aF_ZA9Mc-FItra2EAx5PsRkoLVRIYdg34ZOh1a8wlAU7soMLY9bGK1ZWlyTUWYHS0vuV4/s320/smokeinthewell6153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSCU4mSl3Oz7DuoVKHjR7W0DqeFGArX9vctS6Hv4rjSrjk5mwB7ZcnV2Xjl9kNGNugcd2Xg-aF_ZA9Mc-FItra2EAx5PsRkoLVRIYdg34ZOh1a8wlAU7soMLY9bGK1ZWlyTUWYHS0vuV4/s800/smokeinthewell6153.jpg", "comment_count": 0 }, { "title": "the makeup", "url": "https://cocktailvirgin.blogspot.com/2021/04/the-makeup.html", "published": "2021-04-26T08:00:00.018-04:00", "updated": "2021-04-26T08:00:00.333-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ricky Gomez", "source": "Teardrop Lounge", "year": 2011 }, "categories": [ "averna", "bitters (orange)", "chartreuse (yellow)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Averna", "1/2 oz Yellow Chartreuse", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Averna\n1/2 oz Yellow Chartreuse\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I returned to my\nFood & Wine: Cocktails\nbook collection and spied the Makeup in the 2011 edition. The recipe was crafted by Ricky Gomez at the Teardrop Lounge in Portland, Oregon, and the combination looked like the\nBig Chief\nmashed up with the\nGreen Point\nwith the vermouth element dropped out. Once prepared, the Makeup powdered the nose with orange, caramel, and herbal aromas. Next, caramel and honey notes colored the sip, and the swallow applied rye, caramel, herbal, citrus, and spice flavors for a delightful drink. Despite all my beauty allusions, my guess is that the drink was named after the band formed in 1995 that last put out an album in 2006.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqWfSaEHBMpARvir6Xf2OMvO3uPrZrsOKTRsd3BMvzScOadAoY9rsyKK2fubtNBAy0aImVflntbtkRJ9eZMXbajOae72BO116VDrrZV4Fbu7kt2sErWv0nkmfwDuhWxALLVIYujIs4Aiq/s320/makeup6155.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqWfSaEHBMpARvir6Xf2OMvO3uPrZrsOKTRsd3BMvzScOadAoY9rsyKK2fubtNBAy0aImVflntbtkRJ9eZMXbajOae72BO116VDrrZV4Fbu7kt2sErWv0nkmfwDuhWxALLVIYujIs4Aiq/s800/makeup6155.jpg", "comment_count": 0 }, { "title": "copper pagoda", "url": "https://cocktailvirgin.blogspot.com/2021/04/copper-pagoda.html", "published": "2021-04-27T08:00:00.022-04:00", "updated": "2021-04-30T23:58:15.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (Angostura)", "curacao", "gin", "lemon juice" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Cardamaro", "1/2 oz Curaçao (Pierre Ferrand Dry)", "1/2 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Gin (Beefeater)\n1 oz Cardamaro\n1/2 oz Curaçao (Pierre Ferrand Dry)\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I recalled how the\nInterpol\nwith Cardamaro, gin, and lemon conjured up tropical notes like pineapple along with a grapefruit one that reminded me a little of the\nPegu Club\n. To bring it closer to that classic, I added in elements from the Pegu Club such as the orange liqueur and bitters, and I dubbed it the Copper Pagoda. The Pegu Club was created in Myanmar (formerly Burma) which is known for their pagodas; I opted for naming it after a color instead of a specific temple. In the glass, the Copper Pagoda welcomed the senses with grapefruit and grape aromas. Next, grapefruit, pineapple, and grape on the sip gave way to grapefruit, pine, orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOlfKdyz8FWenXOsta2_khWm-V7S-n3WUrXS-KC4g8NqbuaVrMZbITSuI7JSRfye2z4Jjq83DrLjZNxGt3uSZ0xOIEmv74V3gjNxmUpSjcUrGAoYuKKFGDUMNwrwuRT-cq-QcUYfssZLX/s320/copperpagoda6158.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOlfKdyz8FWenXOsta2_khWm-V7S-n3WUrXS-KC4g8NqbuaVrMZbITSuI7JSRfye2z4Jjq83DrLjZNxGt3uSZ0xOIEmv74V3gjNxmUpSjcUrGAoYuKKFGDUMNwrwuRT-cq-QcUYfssZLX/s800/copperpagoda6158.jpg", "comment_count": 0 }, { "title": "when my train pulls in", "url": "https://cocktailvirgin.blogspot.com/2021/04/when-my-train-pulls-in.html", "published": "2021-04-28T08:00:00.016-04:00", "updated": "2021-04-28T08:00:00.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Dempsey", "source": "Quarter Bar", "year": 2017 }, "categories": [ "apricot liqueur", "fernet-branca", "swedish punsch", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Fernet Branca", "1/2 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (orange twist). ShakeStir", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Fernet Branca\n1/2 oz Apricot Liqueur (Rothman & Winter)\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (orange twist).\nTwo Wednesdays ago, I had a rather large dinner and sought out a Fernet Branca recipe to sooth my stomach. I began to search the\nShakeStir\nsite for recipes, and there I found the When My Train Pulls in by Chris Dempsey at the Quarter Bar in Trophy Club, Texas, circa 2017. The presence of apricot liqueur seemed alluring for it generally works well with amaro such as in the\nOne One Thousand\n; moreover, the Swedish punsch in the drink has a great flavor synergy with apricot liqueur that I discovered first in the\nHavana Cocktail\n.\nThis drink named after a Gary Clark Jr. song proffered an orange oil, apricot, and menthol bouquet to the nose. Next, malt, apricot, and caramel on the sip drove on into rye, bitter fruit, and minty-menthol flavors on the swallow. Overall, the apricot and Swedish punsch did a solid job mollifying Fernet Branca's rougher edges.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXnOTFdxzjWF7EaakT9RPT2sQ7oBtCtr-7FFmSc6TWyRetW5l0HF5ETIrC8BFydw0Ou59pwt-LlbeyCkvG86xrOnjvswKU0xDE9KdjYRENIguqsUYC4JqqLwR8tdWXJOM3f2mbSUv2_ot/s320/whenmytrain6160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXnOTFdxzjWF7EaakT9RPT2sQ7oBtCtr-7FFmSc6TWyRetW5l0HF5ETIrC8BFydw0Ou59pwt-LlbeyCkvG86xrOnjvswKU0xDE9KdjYRENIguqsUYC4JqqLwR8tdWXJOM3f2mbSUv2_ot/s800/whenmytrain6160.jpg", "comment_count": 0 }, { "title": "belafonte", "url": "https://cocktailvirgin.blogspot.com/2021/04/belafonte.html", "published": "2021-04-29T08:00:00.017-04:00", "updated": "2021-04-29T08:00:00.314-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Nick Frank", "source": "Hawthorne", "year": null }, "categories": [ "bitters (Angostura)", "cynar", "kahlua", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Plantation Dark Rum", "1 oz Cocchi Sweet Vermouth", "1/2 oz Cynar", "1/4 oz House Coffee Cordial (Galliano Ristretto)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a double old fashioned glass.", "body_text": "1 1/2 oz Plantation Dark Rum\n1 oz Cocchi Sweet Vermouth\n1/2 oz Cynar\n1/4 oz House Coffee Cordial (Galliano Ristretto)\n1 dash Angostura Bitters\nStir with ice and strain into a double old fashioned glass.\nTwo Thursdays ago, I returned to the Hawthorne bar bible where I spotted the Belafonte created by Nick Frank with the subtitle \"island in the sun.\" The name reminded me of the Belafonte on the Russell House Tavern dessert menu circa 2015 consisting of black strap rum, banana liqueur, allspice dram, and coffee bitters, and this Belafonte shared the dark rum and coffee elements but took a more Manhattan direction with sweet vermouth, Cynar, and Angostura Bitters. Once prepared, the Belafonte greeted the senses with a molasses and coffee aroma. Next, grape and caramel harmonized on the sip, and the swallow proffered dark rum and funk herbal flavors with a chocolate and coffee finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jkCRIbmEMSKvMtHBsgh1bLbKjARDkAe-OVfPR0R7dqqCYmFheYSQWxJP6LP4tq4JVW1heJKKLHAdyyJvqssepcrPx9MRib9AHAGYFmWaPwjzqO2Zg1v6YefdHDuH0lWrRbaFYll2Ss8a/s320/belafonte6161.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jkCRIbmEMSKvMtHBsgh1bLbKjARDkAe-OVfPR0R7dqqCYmFheYSQWxJP6LP4tq4JVW1heJKKLHAdyyJvqssepcrPx9MRib9AHAGYFmWaPwjzqO2Zg1v6YefdHDuH0lWrRbaFYll2Ss8a/s800/belafonte6161.jpg", "comment_count": 0 }, { "title": "san gennaro", "url": "https://cocktailvirgin.blogspot.com/2021/04/san-gennaro.html", "published": "2021-04-30T08:00:00.004-04:00", "updated": "2021-04-30T08:00:00.386-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Andrew Pollard", "source": "Food & Wine: Cocktails", "year": 2012 }, "categories": [ "amaro", "averna", "campari", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Averna or Amaro Montenegro (1/2 oz each)", "1 oz Sweet Vermouth (Cocchi)", "1/2 tsp Campari" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 oz Rittenhouse Rye\n1 oz Averna or Amaro Montenegro (1/2 oz each)\n1 oz Sweet Vermouth (Cocchi)\n1/2 tsp Campari\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Fridays ago, I ventured back to my\nFood & Wine: Cocktails\ncollection and landed upon the San Gennaro in the 2012 volume. The recipe was created by Andrew Pollard of Las Vegas' Wirtz Beverage company, and he named it in tribute to the festival held in New York's Little Italy every year. The touch of Campari embittering this Manhattan-Black Manhattan hybrid reminded me of the accent on the Bijou to make the\nTailspin\n.\nThe San Gennaro celebrated with a rye, caramel, root beer, and herbal bouquet. Next, caramel and grape on the sip marched towards a rye, caramel, tangerine, and bitter orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KcAl77kZaHaYxJlSovZelmmxvqVbzxXODsEUM0Srn3tZvN0wcwKWUVNtP8lSX45Kz_udU1Ug0aqQnUFaB3OFEwhIL_kzDoK2R1coX03-ixtpp_r3ahxHAUPItkEMCICFbLon1nKB3HP1/s320/sangenaro6164.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KcAl77kZaHaYxJlSovZelmmxvqVbzxXODsEUM0Srn3tZvN0wcwKWUVNtP8lSX45Kz_udU1Ug0aqQnUFaB3OFEwhIL_kzDoK2R1coX03-ixtpp_r3ahxHAUPItkEMCICFbLon1nKB3HP1/s800/sangenaro6164.jpg", "comment_count": 0 }, { "title": "oakshade", "url": "https://cocktailvirgin.blogspot.com/2021/05/oakshade.html", "published": "2021-05-01T08:00:00.011-04:00", "updated": "2021-05-01T08:00:00.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Old Field's Liquor Room", "year": 2011 }, "categories": [ "averna", "bitters (Angostura)", "bitters (mole)", "vermouth (sweet)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Walnut Liqueur (Rosso Nocino)", "1/2 oz Averna", "1/2 oz Sweet Vermouth (Cocchi)", "2 dash Miracle Mile Chocolate Bitters (Bittermens)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Walnut Liqueur (Rosso Nocino)\n1/2 oz Averna\n1/2 oz Sweet Vermouth (Cocchi)\n2 dash Miracle Mile Chocolate Bitters (Bittermens)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nWhen the cocktail hour rolled around on Saturday two weeks prior, I sought out a recipe that I had spotted on\nKindred Cocktails\ncalled the Oakshade that reminded me of the previous night's San Gennaro. The recipe was invented at Old Field's Liquor Room in Culvert City, California, and published in a 2011\nLA Weekly\narticle. Here, the Oakshade launched off with a chocolate, walnut, and rye spice aroma. Next, a caramel and grape sip grew into a rye, bitter herbal, nutty, chocolate, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKAzQeBSDuVd5nhL-bVkl6NnS8FU35r-2pP7HNT4Z7B-wKsapEA_JUuLwTTyV8x7MvmolGI2CFEnO6tvit6YiWu5CnG3fNZe0CiH3CTlwtYF2e__BJ67IEBETZ1TpbsEB-rIIgAWqRzCh/s320/oakshade6166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKAzQeBSDuVd5nhL-bVkl6NnS8FU35r-2pP7HNT4Z7B-wKsapEA_JUuLwTTyV8x7MvmolGI2CFEnO6tvit6YiWu5CnG3fNZe0CiH3CTlwtYF2e__BJ67IEBETZ1TpbsEB-rIIgAWqRzCh/s800/oakshade6166.jpg", "comment_count": 1 }, { "title": "vantage point", "url": "https://cocktailvirgin.blogspot.com/2021/05/vantage-point.html", "published": "2021-05-02T08:00:00.029-04:00", "updated": "2021-05-02T08:00:00.346-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Mackenzie Cavanagh", "source": "Hawthorne bar book", "year": null }, "categories": [ "absinthe", "amaro nonino", "applejack", "bitters (Peychaud's)", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Laird's Apple Brandy (Laird's Bonded)", "1 oz Arkansas Black Applejack (Morin Calvados)", "3/8 oz Amaro Nonino", "3/8 oz Cinnamon Syrup", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Kübler) old fashioned glass, and garnish with orange oil from a twist. The original recipe was 3/4 oz Nonino-cinnamon mix, and I assumed that it was equal parts.", "body_text": "1 oz Laird's Apple Brandy (Laird's Bonded)\n1 oz Arkansas Black Applejack (Morin Calvados)\n3/8 oz Amaro Nonino\n3/8 oz Cinnamon Syrup\n3 dash Peychaud's Bitters\nStir with ice, strain into an absinthe-rinsed (Kübler) old fashioned glass, and garnish with orange oil from a twist. The original recipe was 3/4 oz Nonino-cinnamon mix, and I assumed that it was equal parts.\nTwo Sundays ago, I returned to the Hawthorne bar book where I spotted the Vantage Point created by Mackenzie Cavanagh. The recipe read like an apple brandy Sazerac with two types of apple spirit and a mix of Amaro Nonino and cinnamon as the sweeteners (they batched this duo); I had a hard time remembering if I ever had an apple brandy Sazerac from a recipe (I am sure that I must have thrown some in previously), but I did recall the\nMarilou Sazerac\nthat had it as one of the three base spirits. I do not have the hard-to-find and pricy applejack made with Arkansas Black apples, so I bolstered the complexity by adding Calvados to the Laird's spirit.\nThe Vantage Point shined an orange, cinnamon, apple, and anise aroma towards the nose. Next, caramel and a vague fruitiness on the sip led to an apple, cinnamon, herbal, and anise swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvSDNTJtIUrH9qM9aqQL8QAb2mQS-DUTzFczlY9l7MyRjGNNzA8T1Y6crpsoXmu2WnbX-M7Be572loyqGlSHWfFOK3wJv2wqm53xY8kzUlJpkczIqo9lDdqYGJ2fsLYiqHZzAncW9G3Wx/s320/vantagepoint6168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvSDNTJtIUrH9qM9aqQL8QAb2mQS-DUTzFczlY9l7MyRjGNNzA8T1Y6crpsoXmu2WnbX-M7Be572loyqGlSHWfFOK3wJv2wqm53xY8kzUlJpkczIqo9lDdqYGJ2fsLYiqHZzAncW9G3Wx/s800/vantagepoint6168.jpg", "comment_count": 0 }, { "title": "canal", "url": "https://cocktailvirgin.blogspot.com/2021/05/canal.html", "published": "2021-05-03T08:00:00.021-04:00", "updated": "2021-05-03T08:00:00.337-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "bitters (orange)", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Old Overholt)", "1/3 French Vermouth (1 oz Dolin Blanc)", "1 dash Orange Bitters (2 dash Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a dash absinthe (8 drop St. George).", "body_text": "2/3 Rye Whiskey (2 oz Old Overholt)\n1/3 French Vermouth (1 oz Dolin Blanc)\n1 dash Orange Bitters (2 dash Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a dash absinthe (8 drop St. George).\nTwo Mondays ago, I selected\nPioneers of Mixing at Elite Bars: 1903-1933\nfor the evening's libation. Though I have scoured that book for over a decade, I spotted the Canal that I had never made before. This Manhattan with orange bitters and absinthe listed French vermouth as the aromatized wine; since Dry Manhattans have zero appeal for my palate, I opted for the sweeter blanc style. Once prepared, the Canal opened up with an anise, licorice, and minty herbal aroma. Next, a semi-sweet white wine and malt sip flowed into rye, herbal, and orange flavors on the swallow that accentuated the rye's inherent spice rather well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8F7XRY88F0Lvx7E3mS4c5ZTaYtTb8VqzaSbAFgNxZWCD895-j99PbkwjZG35-ivkmgMTAqSYPkdviyy5MoKfs1J3YpzDFs8wXkGYGObt1zlcsdbNiD6AnZvfNZzFuehFuGi5M0TwVWfI/s320/canal6170.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8F7XRY88F0Lvx7E3mS4c5ZTaYtTb8VqzaSbAFgNxZWCD895-j99PbkwjZG35-ivkmgMTAqSYPkdviyy5MoKfs1J3YpzDFs8wXkGYGObt1zlcsdbNiD6AnZvfNZzFuehFuGi5M0TwVWfI/s800/canal6170.jpg", "comment_count": 0 }, { "title": "moko jumbie", "url": "https://cocktailvirgin.blogspot.com/2021/05/moko-jumbie.html", "published": "2021-05-04T08:00:00.029-04:00", "updated": "2021-05-04T11:07:06.240-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "lime juice", "pineapple syrup", "rum (white)" ], "ingredients": [ "3/4 oz Overproof Jamaican White Rum (Rum Fire)", "3/4 oz Cardamaro", "3/4 oz Pineapple Syrup", "3/4 oz Lime Juice", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Overproof Jamaican White Rum (Rum Fire)\n3/4 oz Cardamaro\n3/4 oz Pineapple Syrup\n3/4 oz Lime Juice\n1 dash Absinthe (20 drop St. George)\nShake with ice and strain into a cocktail coupe.\nIn continuing on with the experimentation with the tropical notes that I discovered in Cardamaro, I decided to do a\nCorpse Reviver #2\nriff. The pineapple notes that I was able to pull out of Cardamaro when I combined it with lemon juice and gin led me to use pineapple syrup as the other sweetener. Given the low to no proof nature of the rest of the ingredients, I figured that an overproof spirit like a funky white Jamaican rum would be necessary. Lastly, lime juice and a dash of absinthe rounded out this combination. For a name, I went with Moko Jumbie which means \"healer\" + \"spirit/ghost\" that often appear during Carnival as a masked being on stilts.\nThe Moko Jumbie proffered a rum funk and pineapple bouquet to the nose. Next, lime, papaya, and grape notes on the sip danced toward rum and pineapple flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-eiRrb5WuNpbeoqM87-JUbVCh5QXZhYQZ47Rv_mpHzi5aBI_MWtiEKn8zOuf6syff9fdPfZklzwbdGdjZRBN3kc2Fkd449mR918ky_qpyHZaNgevXKJqll4c5OElWwk4G5U9wSvwl2uC/s320/mokojombie6173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-eiRrb5WuNpbeoqM87-JUbVCh5QXZhYQZ47Rv_mpHzi5aBI_MWtiEKn8zOuf6syff9fdPfZklzwbdGdjZRBN3kc2Fkd449mR918ky_qpyHZaNgevXKJqll4c5OElWwk4G5U9wSvwl2uC/s800/mokojombie6173.jpg", "comment_count": 0 }, { "title": "wall street insider", "url": "https://cocktailvirgin.blogspot.com/2021/05/wall-street-insider.html", "published": "2021-05-05T08:00:00.025-04:00", "updated": "2021-05-05T08:00:00.369-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Hearsay Market Square", "year": null }, "categories": [ "bitters (mole)", "campari", "falernum", "fernet-branca", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon (Four Roses Small Batch)", "1/2 oz Fernet Branca", "1/2 oz Campari", "1/2 oz Velvet Falernum", "2 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Four Roses Bourbon (Four Roses Small Batch)\n1/2 oz Fernet Branca\n1/2 oz Campari\n1/2 oz Velvet Falernum\n2 dash Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nTwo Wednesdays ago, I spied an interesting looking recipe called the Wall Street Insider on\nKindred Cocktails\ncreated at the Hearsay Market Square in Houston. The entry had an user's estimation of the recipe that they enjoyed so much, so I set off to find the true recipe if I could especially since it reminded me of the\nLast Man Standing\nand other drinks. I lucked out when I discovered it on one of their bartenders' Quizlets online. In the glass, the Wall Street Insider bid an orange, Bourbon, caramel, and menthol aroma to the senses. Next, caramel on the sip traded into Bourbon, orange, minty, and bitter menthol flavors on the swallow. Overall, the sweetness from the falernum soothed the Fernet Branca and Campari's rough edges in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20cX3sxhg_ITE9m1ytNh7Zq7S0Lydb6vbX6s5awA_3BSacxVdpVL0zMJ6DQMNRrdik9D4MFZu92ztJqdTecdC33K5mxc3ksMZORAlw2BelPvO56PYmAB18AmqcRxIyIKOG1RBoQGeZlfD/s320/wallsreetinsider6174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20cX3sxhg_ITE9m1ytNh7Zq7S0Lydb6vbX6s5awA_3BSacxVdpVL0zMJ6DQMNRrdik9D4MFZu92ztJqdTecdC33K5mxc3ksMZORAlw2BelPvO56PYmAB18AmqcRxIyIKOG1RBoQGeZlfD/s800/wallsreetinsider6174.jpg", "comment_count": 0 }, { "title": "solace", "url": "https://cocktailvirgin.blogspot.com/2021/05/solace.html", "published": "2021-05-06T08:00:00.006-04:00", "updated": "2021-05-06T08:00:00.464-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "maraschino", "scotch", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "2/3 Scotch (1 1/2 oz Kavalan Whisky)", "2 dash French Vermouth (1/2 oz Noilly Prat Dry -- next time 1/2 oz Dolin Blanc)", "1/2 Blood Orange Juice (3/4 oz)", "1 dash Maraschino Liqueur (1/4 oz Maraska)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2/3 Scotch (1 1/2 oz Kavalan Whisky)\n2 dash French Vermouth (1/2 oz Noilly Prat Dry -- next time 1/2 oz Dolin Blanc)\n1/2 Blood Orange Juice (3/4 oz)\n1 dash Maraschino Liqueur (1/4 oz Maraska)\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I ventured back into\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Solace in the whisky section. The recipe seemed like a\nBlood & Sand\nthat had been modified with related ingredients akin to what was done in the\nSand & Blood\n. Once prepared, the Solace offered up a berry, cherry, and whisky aroma. Next, the berry-orange of the specialty citrus filled the sip, and the swallow showcased smoky whisky and cherry flavors with a dry peaty finish. Over all, the balance was a touch dry with my interpretation of French vermouth as dry, so I would recommend making this drink with blanc instead (or bolstering the sweetness with perhaps a 1/4 oz simple).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaA5BogLSnOY6P72AF9118LceGrsVWrGX8ItVyyPi9hqjaNXE8rh1J0F3D60RFw4Qzx4dWS6AHuwzkd6pSjcjUgZ4PneWotKtxaAeP7oDLpshHb37dqKQGiZstbf7kWgSbnJUNUFbCCRcZ/s320/solace6177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaA5BogLSnOY6P72AF9118LceGrsVWrGX8ItVyyPi9hqjaNXE8rh1J0F3D60RFw4Qzx4dWS6AHuwzkd6pSjcjUgZ4PneWotKtxaAeP7oDLpshHb37dqKQGiZstbf7kWgSbnJUNUFbCCRcZ/s800/solace6177.jpg", "comment_count": 0 }, { "title": "swell season", "url": "https://cocktailvirgin.blogspot.com/2021/05/swell-season.html", "published": "2021-05-07T08:00:00.016-04:00", "updated": "2021-05-07T08:00:00.352-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chuck Taggart", "source": "Gumbo Pages", "year": null }, "categories": [ "becherovka", "bitters (Angostura)", "punt e mes", "whiskey" ], "ingredients": [ "2 oz Blended Irish Whiskey (Teeling Small Batch)", "1/2 oz Punt e Mes", "1/2 oz Becherovka", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon peel.", "body_text": "2 oz Blended Irish Whiskey (Teeling Small Batch)\n1/2 oz Punt e Mes\n1/2 oz Becherovka\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon peel.\nTwo Fridays ago, I was in a Manhattan mood and recalled a recipe that I had spotted in Chuck Taggart's\nGumbo Pages\n. The drink was his Swell Season Cocktail that he named after the folk rock duo of an Irish musician and a Czech singer-pianist represented by Irish whiskey and Becherovka, respectively. Once prepared, the Swell Season sang to the nose with a lemon, clove, and ginger bouquet. Next, grape and malt on the sip carried on into whiskey, clove, cinnamon, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBx4B6nWQwIIceTY0qEhfi2Jig_4zolTDHKLUI5FVkUxPVBeysnetaJb2FXP6dqyIjBPOlJgaZcOkwIP15xUQ1g99CRjoHVc9fenjjL2t3tH_7quuyMdjiXSobzC_4b09PgIw3cj3MOBGG/s320/swellseason6178.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBx4B6nWQwIIceTY0qEhfi2Jig_4zolTDHKLUI5FVkUxPVBeysnetaJb2FXP6dqyIjBPOlJgaZcOkwIP15xUQ1g99CRjoHVc9fenjjL2t3tH_7quuyMdjiXSobzC_4b09PgIw3cj3MOBGG/s800/swellseason6178.jpg", "comment_count": 0 }, { "title": "el capitan", "url": "https://cocktailvirgin.blogspot.com/2021/05/el-capitan.html", "published": "2021-05-08T08:00:00.024-04:00", "updated": "2021-05-08T08:00:00.385-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": 2016 }, "categories": [ "bitters (orange)", "creme de banane", "curacao", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Plantation Barbados Rum (Plantation Fiji)", "1/2 oz Rhum Clement Select Barrel (Clement Premiere Canne)", "1/2 oz Dolin Blanc Vermouth", "1/4 oz Pierre Ferrand Dry Curaçao", "1/4 oz Giffard Banane du Bresil", "1 dash Nutmeg-Infused Angostura Orange Bitters (regular Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Plantation Barbados Rum (Plantation Fiji)\n1/2 oz Rhum Clement Select Barrel (Clement Premiere Canne)\n1/2 oz Dolin Blanc Vermouth\n1/4 oz Pierre Ferrand Dry Curaçao\n1/4 oz Giffard Banane du Bresil\n1 dash Nutmeg-Infused Angostura Orange Bitters (regular Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago, I spotted an intriguing\nEl Presidente\nriff on\nKindred Cocktails\ncalled El Capitan. The recipe was crafted by Carlo Caroscio in 2016 during his first year at Backbar in Somerville where is currently the bar manager. In the glass, El Capitan saluted the nose with lemon, banana, grassy, and orange aromas. Next, a light caramel sip with a bit of body flowed into rum, tropical, banana, and grassy flavors with a peachy-orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mhvxHgB4Zxb_fGfHRx5K4zIYTl7KiGDJ9PvJ7zelxVa5OJR7W686H8FzNj6UXUIz5VQb3xk3oBOMETxNcmunz_JQrdZCCJJzsksZnirIpOHLtCYO7w-Jzrmn0m0Bmzodo_Bmvcvjnszn/s320/elcapitan6181.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mhvxHgB4Zxb_fGfHRx5K4zIYTl7KiGDJ9PvJ7zelxVa5OJR7W686H8FzNj6UXUIz5VQb3xk3oBOMETxNcmunz_JQrdZCCJJzsksZnirIpOHLtCYO7w-Jzrmn0m0Bmzodo_Bmvcvjnszn/s800/elcapitan6181.jpg", "comment_count": 0 }, { "title": "fall into italy", "url": "https://cocktailvirgin.blogspot.com/2021/05/fall-into-italy.html", "published": "2021-05-09T08:00:00.003-04:00", "updated": "2021-05-09T08:00:00.329-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Sofia Present", "source": "Imbibe Magazine", "year": 2016 }, "categories": [ "averna", "bitters (mole)", "cognac", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Averna", "3/4 oz Cognac (Pierre Ferrand Ambre)", "3/4 oz Jamaican Rum (Appleton Signature)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Shake briefly with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with an orange wedge (orange twist).", "body_text": "3/4 oz Averna\n3/4 oz Cognac (Pierre Ferrand Ambre)\n3/4 oz Jamaican Rum (Appleton Signature)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n2 dash Mole Bitters (Bittermens)\nShake briefly with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with an orange wedge (orange twist).\nTwo Sundays ago, I was lured in by the Fall into Italy that I had previously bookmarked in\nImbibe Magazine\n. This 2016 recipe was crafted by New York City bartender Sofia Present, and I was able to fill in the identity of the Jamaican rum via\nLiquor.com\n. Once assembled, the Fall into Italy proffered an orange, Cognac, and chocolate-caramel aroma. Next, caramel and lemon on the sip ended with caramel, rum, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOyJk7y4ACQs1FtaXG_mF0nKmV9NSEeNZ3S0zzoU8cASu9Af0lz2cU5FoEgk9r86bl562TRtL_Bu2FT72OkdUk6Q6S15ZNUF5RpIZeEsCIdHkbtW59wYz-E1blT4GdRwLs39eLv3mYN0y/s320/fallintoitaly6183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOyJk7y4ACQs1FtaXG_mF0nKmV9NSEeNZ3S0zzoU8cASu9Af0lz2cU5FoEgk9r86bl562TRtL_Bu2FT72OkdUk6Q6S15ZNUF5RpIZeEsCIdHkbtW59wYz-E1blT4GdRwLs39eLv3mYN0y/s800/fallintoitaly6183.jpg", "comment_count": 0 }, { "title": "van zandt cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/05/van-zandt-cocktail.html", "published": "2021-05-10T08:00:00.031-04:00", "updated": "2021-05-10T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jacob Grohusko", "source": "Jack's Manual", "year": 1908 }, "categories": [ "apricot liqueur", "gin", "vermouth (dry)" ], "ingredients": [ "50% Gin (1 1/2 oz Beefeater)", "50% Dry Vermouth (1 1/2 oz Noilly Prat)", "1 dash Apricot Brandy (1/4 oz Rothman & Winter)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "50% Gin (1 1/2 oz Beefeater)\n50% Dry Vermouth (1 1/2 oz Noilly Prat)\n1 dash Apricot Brandy (1/4 oz Rothman & Winter)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nTwo Mondays ago, I selected the 1933 edition of\nJack's Manual\nfor a recipe. There, I spotted the Van Zandt Cocktail; the drink of course was not a prescient tribute to the musician in Bruce Springsteen's E Street Band, but it was named after a bar patrol of author Jacob Grohusko who drank enough of them to have the honorarium appear in the 1908 edition of the book. Overall, the combination seemed like a much more subtle\nFranken Jack\n, so I was intrigued. In the glass, the Van Zandt welcomed the senses with orange, apricot, pineapple, and floral aromas. Next, white wine and stone fruit notes on the sip slid into gin softened by apricot flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaYshq0A8i-DfV59Cuvuiexn3ss82J1SqwGFeBM5BYAPdMuWgZ33VvqeFN2m-PYmnmTZ8iFkjeCvZ_gisyqlC0pZPXJLqCInw5s3o34loAk-nsLEElKKD4Ygy68cp1Tdk2fClQxq-SXqz/s320/vanzandt6185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaYshq0A8i-DfV59Cuvuiexn3ss82J1SqwGFeBM5BYAPdMuWgZ33VvqeFN2m-PYmnmTZ8iFkjeCvZ_gisyqlC0pZPXJLqCInw5s3o34loAk-nsLEElKKD4Ygy68cp1Tdk2fClQxq-SXqz/s800/vanzandt6185.jpg", "comment_count": 0 }, { "title": "the royal union", "url": "https://cocktailvirgin.blogspot.com/2021/05/the-royal-union.html", "published": "2021-05-11T08:00:00.035-04:00", "updated": "2021-05-11T08:00:00.305-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Carrie Cole", "source": "Craigie on Main", "year": 2010 }, "categories": [ "amaro nonino", "averna", "bitters (mole)", "calvados", "walnut liqueur" ], "ingredients": [ "1 oz Calvados (Morin Selection)", "1 oz Averna", "1/2 oz Nux Alpina (Russo Nocino)", "1/2 oz Amaro Nonino", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass.", "body_text": "1 oz Calvados (Morin Selection)\n1 oz Averna\n1/2 oz Nux Alpina (Russo Nocino)\n1/2 oz Amaro Nonino\n2 dash Bittermens Mole Bitters\nStir with ice and strain into an old fashioned glass.\nTwo Tuesdays ago, I spied a reference to the Royal Union on\nKindred Cocktails\n, so I followed the trail to Paul Clarke's\nThe Cocktail Chronicles\n. Paul was introduced to Carrie Cole through\nDrinkBoston\n's Lauren Clark for an article that Paul was writing for\nImbibe Magazine\non cocktail bitters. Paul did not use Carrie's recipe that she created at Craigie on Main for the magazine, but he later posted the recipe on his blog in 2010. Craigie on Main was where I first met Carrie, and she ascended to bar manager before leaving for Eastern Standard in late 2011. The combination of Averna, walnut liqueur, and chocolate bitters was one that I recently tried in the\nOakshade\n, so I was intrigued by this decade old recipe from Boston's past.\nThe Royal Union teased the nose with caramel, orange, apple, and walnut aromas. Next, a caramel-driven sip from the two amari closed in on an apple and bitter walnut swallow with a caramel-mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZrWSvbwEMGb0g-_gAGN-ului-g6nOcjcFw9oKkgOJKH7sBNLaEgEAvlDb5TZw6QcmaDXIhfhOTx1do6ua_YEAjjvFSMvT453oy3yo76-Y7TLBhjGezFJus3FT_7IcQZvKqWmwOJ48Tpx/s320/royalunion6187.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZrWSvbwEMGb0g-_gAGN-ului-g6nOcjcFw9oKkgOJKH7sBNLaEgEAvlDb5TZw6QcmaDXIhfhOTx1do6ua_YEAjjvFSMvT453oy3yo76-Y7TLBhjGezFJus3FT_7IcQZvKqWmwOJ48Tpx/s800/royalunion6187.jpg", "comment_count": 0 }, { "title": "sweater weather", "url": "https://cocktailvirgin.blogspot.com/2021/05/sweater-weather.html", "published": "2021-05-12T08:00:00.005-04:00", "updated": "2021-05-12T08:00:00.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Emily Pavela", "source": "Whitehouse-Crawford Restaurant", "year": 2020 }, "categories": [ "amaro", "averna", "herbsainte", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon (Four Roses Small Batch)", "1/2 oz Averna", "1/2 oz Zucca Rabarbaro (Sfumato)", "1 bsp Herbsaint" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Four Roses Bourbon (Four Roses Small Batch)\n1/2 oz Averna\n1/2 oz Zucca Rabarbaro (Sfumato)\n1 bsp Herbsaint\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I was perusing the\nCommunity Cocktails\nbook from 2020 and spotted the Sweater Weather by Emily Pavela at the Whitehouse-Crawford Restaurant in Walla Walla, Washington. The recipe appeared like a mashup of a\nBlack Manhattan\nand the Law of Octaves that I used to make at La Brasa (2 oz rye, 1 oz Zucca, 1 dash aromatic bitters, flamed orange twist) with an accent of Herbsaint perhaps for brightness. Moreover, I had good luck combining Averna and Zucca/Sfumato in the\nCaustic Negroni\nfor the former soothed out the rougher charred bitterness of the latter.\nThe Sweater Weather proffered an orange oil aroma over bitter and smoky notes. Next, a caramel and roast sip progressed into Bourbon, bitter herbal, caramel, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_HkWydnPjokdH0JeiQ1iExLt34qRn65-LKxeQBscBC00SP5G2zhKhaErH-Wg7rcM5hyq12HKnyIOUBzmWsu52DY16V-wLsEWvaHkv6BSwCOry3ZyOBg2YKKa_BvHJCtIoQFqA1H2mSfr/s320/sweaterweather6189.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_HkWydnPjokdH0JeiQ1iExLt34qRn65-LKxeQBscBC00SP5G2zhKhaErH-Wg7rcM5hyq12HKnyIOUBzmWsu52DY16V-wLsEWvaHkv6BSwCOry3ZyOBg2YKKa_BvHJCtIoQFqA1H2mSfr/s800/sweaterweather6189.jpg", "comment_count": 0 }, { "title": "pink moon", "url": "https://cocktailvirgin.blogspot.com/2021/05/pink-moon.html", "published": "2021-05-13T08:00:00.017-04:00", "updated": "2021-05-13T08:00:00.325-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jeff \"Beachbum\" Berry", "source": "Latitude 29", "year": 2020 }, "categories": [ "bitters (Angostura)", "cognac", "herbsainte", "lime juice", "maraschino", "rum", "rum (white)", "simple syrup (other)" ], "ingredients": [ "3/4 oz White Barbados Rum (Privateer Silver)", "1/2 oz Cognac (Pierre Ferrand Ambre)", "1/4 oz Dark Jamaican Rum (Smith & Cross)", "1 oz Lime Juice", "3/4 oz Guava Syrup (1/4 oz Guava Jelly melted into 1/2 oz 1:1 Simple Syrup)", "1/4 oz Maraschino Liqueur (Luxardo)", "1 tsp Herbsaint", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "3/4 oz White Barbados Rum (Privateer Silver)\n1/2 oz Cognac (Pierre Ferrand Ambre)\n1/4 oz Dark Jamaican Rum (Smith & Cross)\n1 oz Lime Juice\n3/4 oz Guava Syrup (1/4 oz Guava Jelly melted into 1/2 oz 1:1 Simple Syrup)\n1/4 oz Maraschino Liqueur (Luxardo)\n1 tsp Herbsaint\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nTwo Thursdays ago, I uncovered a recipe by Jeff \"Beachbum\" Berry that he created at Latitude 29 in the notes of an\nImbibe\npodcast from 2020. The drink was a complex and tropical Daiquiri of sorts that had elements of classic Caribbean punches like the brandy and guava of the\nBarbadoes Punch\nfrom Jerry Thomas and of mid-century tropical drinks like the\nWest Indies Punch\nthat appeared in the 1946 Trader Vic (might be older but I have not uncovered a source).\nI was also drawn to the name for we had just experienced the Pink Moon which is the full moon in April that fell on the 26th this year. The Almanac described how the moon was not pink, but it was associated with the timing of creeping phlox's pink blooms. Once prepared, the Pink Moon drink presented guava, lime, and bright anise aromas. Next, lime and guava danced on the sip, and the swallow rose with rum, brandy, nutty, and guava flavors and an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUnYAv0UI1gs6MIAoeFq1HvubFzRLCvkFBzuzRQuW9gNU8LdWP5vj5KH2OsaP7bNw6wdfAf69srz6G6unNEIHYD2h-4InELMQTTIm_UOYmjb5KIys25xg3qHyUbWKUTNd97P7EBRpqcwt/s320/pinkmoon6191.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUnYAv0UI1gs6MIAoeFq1HvubFzRLCvkFBzuzRQuW9gNU8LdWP5vj5KH2OsaP7bNw6wdfAf69srz6G6unNEIHYD2h-4InELMQTTIm_UOYmjb5KIys25xg3qHyUbWKUTNd97P7EBRpqcwt/s800/pinkmoon6191.jpg", "comment_count": 0 }, { "title": "quill", "url": "https://cocktailvirgin.blogspot.com/2021/05/quill.html", "published": "2021-05-14T08:00:00.050-04:00", "updated": "2021-05-14T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Frank C. Payne", "source": "Harry's ABC of Mixing Cocktails", "year": 1996 }, "categories": [ "absinthe", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (Tamworth Garden)", "1 oz Campari", "1 oz Sweet Vermouth (Cocchi)", "1/4 oz Absinthe (Kübler)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Gin (Tamworth Garden)\n1 oz Campari\n1 oz Sweet Vermouth (Cocchi)\n1/4 oz Absinthe (Kübler)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nI had spotted a reference to the Negroni variation called the Quill a few days prior, and two Fridays ago I decided to give this one a go after having read about it over the years. I tracked the recipe down to\nSerious Eats\nand\nDifford's Guide\n. The Quill appeared in the 1996 edition of\nHarry's ABC of Mixing Cocktails\nwhich contained 40 additional drinks not present in the books Harry MacElhone himself published. The recipe was credited to Frank C. Payne of New York who was a theatrical press agent in the 1920s and 30s. His union published a magazine by that name; this pedigree shares a bit of similarity to the\nBoulevardier\nthat MacElhone included in\nBarflies and Cocktails\nattributed to Erskine Gwynne who printed a magazine in Paris called the\nBoulevardier\nduring Prohibition.\nThe Quill varies from a Negroni by containing absinthe and being served up, and this addition donated anise aromas over the orange oils from the twist. Next, a grape sip from the vermouth led into gin, bright herbal, and bitter orange flavors on the swallow with an anise and licorice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DWJHGjQYFOeGAHoOAGZdN7j4ycesgXSleVnV_rIhzcy8L0hJhMQtDXAv-a_uHCzwNr9WGhbbyLExlqqwXsbyjXLJH-WtYsNrdS2DnKqYjpB-1Ti7JynMNGXDkRScSZ62PRnDN8ndsXrh/s320/quill6194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DWJHGjQYFOeGAHoOAGZdN7j4ycesgXSleVnV_rIhzcy8L0hJhMQtDXAv-a_uHCzwNr9WGhbbyLExlqqwXsbyjXLJH-WtYsNrdS2DnKqYjpB-1Ti7JynMNGXDkRScSZ62PRnDN8ndsXrh/s800/quill6194.jpg", "comment_count": 0 }, { "title": "zombie president", "url": "https://cocktailvirgin.blogspot.com/2021/05/zombie-president.html", "published": "2021-05-15T08:00:00.068-04:00", "updated": "2021-11-12T17:55:24.509-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "falernum", "grenadine", "pamplemousse", "rum", "simple syrup (cinnamon)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gold Puerto Rican Rum (Bacardi 4 Year) (*)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Grapefruit Liqueur (St. Elder)", "1/8 oz Cinnamon Syrup", "1/4 oz Falernum (Velvet)", "1/8 oz Grenadine", "1 dash Angostura Bitters", "6 drop Absinthe (Copper & Kings)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a mint leaf.", "body_text": "1 1/2 oz Gold Puerto Rican Rum (Bacardi 4 Year) (*)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Grapefruit Liqueur (St. Elder)\n1/8 oz Cinnamon Syrup\n1/4 oz Falernum (Velvet)\n1/8 oz Grenadine\n1 dash Angostura Bitters\n6 drop Absinthe (Copper & Kings)\nStir with ice, strain into a cocktail coupe, and garnish with a mint leaf.\n(*) To dry out the drink, splitting the volume with Puerto Rican 151 Proof Rum such as Don Q would work well here. See the final sentence below.\nTwo weeks ago, I was reading my advanced copy of Brian Hoefling's\nThe Cocktail Seminars\n. I was impressed at how over the course of 5 sections and 30+ drinks per section, Brian was able to tie together interconnections and similarities between the earliest of cocktails to the most modern day ones. In the fourth section, he tackled tropical and Tiki drinks and explained why they work by linking them to more traditional mixed drinks. This inspired me to take the\n1934 Zombie\nin a Rum Martini direction. I based my template off of the dry vermouth\nEl Presidente\ninstead of the\nblanc\nor\nsweet\nvermouth ones to help to balance the sugar content of the syrups and liqueurs. While I was able to replaced the grapefruit juice with a grapefruit liqueur, I skipped the lime aspect entirely. I also kept the rums to one (see the note about splitting it with a higher proof rum) to mimic the Presidente, and the Jamaican and Demerara rums of the Zombie were put on hold.\nI dubbed this one the Zombie President, and it began with a rum, fruity, and mint bouquet. Next, the sip showcased a rich mouth feel and a vague fruitiness, and the swallow set off with rum, cinnamon, grapefruit, berry, clove, and anise flavors. Overall, with the 80 proof rum, the balance was a touch on the sweet side, so if I were to make this again, I would replace 1/2 to 3/4 oz with a 151 proof rum like Don Q (to make a 103.7 to 115.5 proof rum blend).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oN3srCHWx9vyOu-R-o6deFZdxRDA4Lm67RDxVUZjM1MdAkduTY3221vq4idnremcXrVpemEQ1Q2mJNvFRgH_uRG0GzmgmoFBfELw-UY8Lf9LzM8z4UwRQB4i5ZUybZh3GWw9L3MAGXHK/s320/zombiepresident6195.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oN3srCHWx9vyOu-R-o6deFZdxRDA4Lm67RDxVUZjM1MdAkduTY3221vq4idnremcXrVpemEQ1Q2mJNvFRgH_uRG0GzmgmoFBfELw-UY8Lf9LzM8z4UwRQB4i5ZUybZh3GWw9L3MAGXHK/s800/zombiepresident6195.jpg", "comment_count": 0 }, { "title": "night tripper", "url": "https://cocktailvirgin.blogspot.com/2021/05/night-tripper.html", "published": "2021-05-16T08:00:00.043-04:00", "updated": "2021-05-16T08:00:00.325-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75", "year": null }, "categories": [ "averna", "bitters (Peychaud's)", "strega", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Bourbon (Old Forester 100°)", "3/4 oz Averna", "1/2 oz Strega (*)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 3/4 oz Bourbon (Old Forester 100°)\n3/4 oz Averna\n1/2 oz Strega (*)\n2 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\n(*) Although the drink was published this way, the creator prefers 1/4 oz. See text.\nTwo Sundays ago, I came across a Chris Hannah recipe that he created during his days at Arnaud's French 75 and still serves at Jewel of the South called the Night Tripper. With a Bourbon, amaro, Strega, and bitters combination, it reminded me of his\nRebennack\n, and of course his love of Strega made me think of his\n'Round Midnight\nand\nAccoutrement\n(and it inspired me to craft the\nNorth of Sunset\nin his style). The drink was his tribute to the late musical legend Dr. John and dubbed after one of the musician's nicknames. Chris assembled this as one of his Mardi Gras flask cocktails, and it was named shortly after Dr. John's float passed by. Strangely, I found three recipes for this all varying by the amount of Strega in them: the James Beard site had 1/4 oz,\nImbibe\nhad 1/2 oz, and\nPunch Drinks\nhad 3/4 oz. I figured that the sweeter one would make a better flask cocktail, and I ended up going with the middle one especially since it added up to a perfect 3 oz build. When I posted it on\nInstagram\n, Chris replied, \"This looks lovely, it is 1/4 oz and with Strega being scarce nowadays it should stay that way.\"\nThe Night Tripper started up with orange, caramel, and spice aromas. The sip approached with Averna's caramel notes, and the swallow passed by with Bourbon, herbal, minty-pine, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBunfP38BYPchwAnHwurJZ7tyruZBb1fTWUNZFcGZoMNJKYiXCc0WxAsTySh0Lx3mTYQ66xNL1r4sioqF9a1Fqwabc4tthgrOuMNRGPK9jIf48_VA79wjMT30inv3tnlBfmvi3C3ewZAMQ/s320/nighttripper6198.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBunfP38BYPchwAnHwurJZ7tyruZBb1fTWUNZFcGZoMNJKYiXCc0WxAsTySh0Lx3mTYQ66xNL1r4sioqF9a1Fqwabc4tthgrOuMNRGPK9jIf48_VA79wjMT30inv3tnlBfmvi3C3ewZAMQ/s800/nighttripper6198.jpg", "comment_count": 1 }, { "title": "dutch angle", "url": "https://cocktailvirgin.blogspot.com/2021/05/dutch-angle.html", "published": "2021-05-17T08:00:00.008-04:00", "updated": "2021-05-17T08:00:00.416-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage & Investment Co.", "year": 2011 }, "categories": [ "amaro", "bitters (other)", "genever", "sherry" ], "ingredients": [ "1 1/4 oz Bols Genever", "3/4 oz Meletti Amaro", "3/4 oz Pedro Ximenez Sherry (Oxford 1970)", "2 dash Cocktail Kingdom Wormwood Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with flamed orange oil from a twist (unflamed).", "body_text": "1 1/4 oz Bols Genever\n3/4 oz Meletti Amaro\n3/4 oz Pedro Ximenez Sherry (Oxford 1970)\n2 dash Cocktail Kingdom Wormwood Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with flamed orange oil from a twist (unflamed).\nTwo Mondays ago, it was announced that the Franklin Mortgage & Investment Co. in Philadelphia had closed its doors, and I decided to find a recipe of theirs to make in tribute. My search landed upon a Colin Shearn recipe on\nChowhound\ncalled the Dutch Angle that he created at that bar circa 2011. The name is a reference to a camera shot at an angle such that the horizon is not parallel with the edges, and the name made a great match to the Genever spirit that I knew Colin knew how to utilize from his\nArchipelago Swizzle\n. When I posted the drink on\nInstagram\n, Colin replied, \"One of the best drinks I ever created. Pretty sure I made it with Nardini tho? But maybe not. It's been a long time.\" Unfortunately, I was unable to find a menu that listed this drink to verify either amaro.\nThe Dutch Angle welcomed the senses with an orange, raisin, malty, caramel, and violet bouquet. Next, a caramel and grape sip rotated into a malty and bitter floral swallow with a caramel, coffee, and raisin finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8KWPGtoQKga6NIhWy3kt9gcW_Y_9ZQ5humbqW9eHMtkpF8q8OtYkehR4ol1vBHLExH6wTd9j_2wr0ABq76DbLtAigH61xsjD8rCFHQjrRmqTIwxVGJ2UpFf8N8CwPq9_b4yguFsmocVw/s320/dutchangle6200.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8KWPGtoQKga6NIhWy3kt9gcW_Y_9ZQ5humbqW9eHMtkpF8q8OtYkehR4ol1vBHLExH6wTd9j_2wr0ABq76DbLtAigH61xsjD8rCFHQjrRmqTIwxVGJ2UpFf8N8CwPq9_b4yguFsmocVw/s800/dutchangle6200.jpg", "comment_count": 0 }, { "title": "zeppelin", "url": "https://cocktailvirgin.blogspot.com/2021/05/zeppelin.html", "published": "2021-05-18T08:00:00.010-04:00", "updated": "2021-05-18T08:00:00.307-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Benjamin Perri", "source": "7 Seas Brewing", "year": null }, "categories": [ "amaro nonino", "campari", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Bourbon (Four Roses)", "1/2 oz Campari", "1/2 oz Amaro Nonino", "1/4 oz Luxardo Maraschino" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 3/4 oz Bourbon (Four Roses)\n1/2 oz Campari\n1/2 oz Amaro Nonino\n1/4 oz Luxardo Maraschino\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I returned to the\nCommunity Cocktails\nbook and spied the Zeppelin by Benjamin Perri at 7 Seas Brewing in Tacoma, Washington. The structure of an American whiskey, two amari, and Maraschino reminded me a bit of the\nDown & Brown\n. Once prepared, the Zeppelin greeted the senses with lemon, orange, and caramel aromas. Next, malt and a melon-peach note on the sip floated towards a Bourbon, minty, bitter orange, and nutty swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeFsBVAIV_0SMeTrCihyVxaj9E5qxjW0BrS5pap4ilfHsooCtwYFcndw1lDJ-0sxruZ7TeLmqhXHIlp-CeTsBE9anVkN9bdLCDHHaIjNNJqpi9Zcp898swhE_36-RvW9BJ3FzGyGKdtNP/s320/zeppelin6203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeFsBVAIV_0SMeTrCihyVxaj9E5qxjW0BrS5pap4ilfHsooCtwYFcndw1lDJ-0sxruZ7TeLmqhXHIlp-CeTsBE9anVkN9bdLCDHHaIjNNJqpi9Zcp898swhE_36-RvW9BJ3FzGyGKdtNP/s800/zeppelin6203.jpg", "comment_count": 0 }, { "title": "clean slate", "url": "https://cocktailvirgin.blogspot.com/2021/05/clean-slate.html", "published": "2021-05-19T08:00:00.022-04:00", "updated": "2021-05-19T08:00:00.302-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jermaine Whitehead", "source": "Deep Dive", "year": 2020 }, "categories": [ "bitters (Peychaud's)", "sherry", "suze", "vermouth (bianco)" ], "ingredients": [ "1 oz Manzanilla Sherry (1 1/2 oz La Gitana)", "1 oz Blanc Vermouth (1 1/2 oz Dolin)", "1/4 oz Salers Gentian Liqueur (3/8 oz Suze)", "2 dash Scrappy's Orleans or Peychaud's Bitters (Orleans)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an edible flower like a nasturtium (violet).", "body_text": "1 oz Manzanilla Sherry (1 1/2 oz La Gitana)\n1 oz Blanc Vermouth (1 1/2 oz Dolin)\n1/4 oz Salers Gentian Liqueur (3/8 oz Suze)\n2 dash Scrappy's Orleans or Peychaud's Bitters (Orleans)\nStir with ice, strain into a cocktail coupe, and garnish with an edible flower like a nasturtium (violet).\nTwo Wednesdays ago, I was perusing Brian Bartels'\nThe United States of Cocktails\nand spotted the Clean Slate. I traced the recipe back to the June 2020\nImbibe Magazine\narticle where it described how it was crafted by Jermaine Whitehead at Deep Dive in Seattle. While the structure reminded me of a\nBamboo\nwith blanc vermouth and the addition of gentian liqueur, the combination also made me recall the\nAlbariza\nat Straight Law that took those ingredients in a citrus direction.\nThe Clean Slate proffered an herbal gentian, floral, and savory bouquet to the nose. Next, crisp acid with semi-sweet white grape on the sip sallied to herbal and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0vE9akR5tkkLBiy9eOouciH_StsSO7Y4WPUGOlmnAaAdlPaAPVO7O1ZL5hlWyPSgQ7tWPcckiP_Xt8HAa9L7rsXws0uOowH1qKXR_fYD7ov67npI_1ImBrlEBvMmJMt037RcBKJd-PkQ/s320/cleanslate6205.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0vE9akR5tkkLBiy9eOouciH_StsSO7Y4WPUGOlmnAaAdlPaAPVO7O1ZL5hlWyPSgQ7tWPcckiP_Xt8HAa9L7rsXws0uOowH1qKXR_fYD7ov67npI_1ImBrlEBvMmJMt037RcBKJd-PkQ/s800/cleanslate6205.jpg", "comment_count": 0 }, { "title": "dead end friends", "url": "https://cocktailvirgin.blogspot.com/2021/05/dead-end-friends.html", "published": "2021-05-20T08:00:00.024-04:00", "updated": "2021-11-12T17:55:09.244-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeffrey Donegan", "source": "The Blue Glass", "year": null }, "categories": [ "bitters (mole)", "pamplemousse", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "3/4 oz Punt e Mes", "1/4 oz Grapefruit Liqueur (St. Elder)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Old Overholt Rye\n3/4 oz Punt e Mes\n1/4 oz Grapefruit Liqueur (St. Elder)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Thursdays ago, I selected Jeffrey Donegan's Dead End Friends from the\nCommunity Cocktails\nbook. Jeffrey crafted this recipe at The Blue Glass in Seattle, and perhaps it is a reference to a song on Them Crooked Vultures' first album in 2009. Considering that two of the three members of that supergroup, namely Dave Grohl and Josh Homme, are based in Seattle, it seems rather likely. In the glass, the Dead End Friends met the nose with a grapefruit oil aroma. Next, grape, grapefruit, and malt on the sip slid into rye and bitter herbal flavors on the swallow with a chocolate and grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhn0l4T-4NaWcb6fovSHVkzyIYNYn8MZmbhPuN08B3oczs6ahA32ivbl-iGiqZFbNRubVhyvy0u0HTmUNSx9nbUnsCxcdtU9yfYagJRe6M8E01HIVTZP3mClA3ad2x978cJgHw-rzmNfm/s320/deadendfriends6206.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhn0l4T-4NaWcb6fovSHVkzyIYNYn8MZmbhPuN08B3oczs6ahA32ivbl-iGiqZFbNRubVhyvy0u0HTmUNSx9nbUnsCxcdtU9yfYagJRe6M8E01HIVTZP3mClA3ad2x978cJgHw-rzmNfm/s800/deadendfriends6206.jpg", "comment_count": 0 }, { "title": "eagle's throne", "url": "https://cocktailvirgin.blogspot.com/2021/05/eagles-throne.html", "published": "2021-05-21T08:00:00.026-04:00", "updated": "2021-05-21T08:00:00.345-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jourdan Gomez", "source": "Death & Co. and Pouring Ribbons", "year": 2013 }, "categories": [ "amaro nonino", "applejack", "cognac", "cynar", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cognac (Pierre Ferrand Ambre)", "1/2 oz Laird's Applejack (Laird's Bonded)", "1/2 oz Cynar", "1/2 oz Amaro Nonino", "1/2 oz Sweet Vermouth (Cocchi)", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a cherry. ShakeStir", "body_text": "1 1/2 oz Cognac (Pierre Ferrand Ambre)\n1/2 oz Laird's Applejack (Laird's Bonded)\n1/2 oz Cynar\n1/2 oz Amaro Nonino\n1/2 oz Sweet Vermouth (Cocchi)\n1 pinch Salt\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a cherry.\nTwo Fridays ago, I turned to the\nShakeStir\nrecipe database and spotted the Eagle's Throne. This allusion to the Carlos Fuentes novel was crafted by Jourdan Gomez circa 2013 when he worked at Death & Co. and Pouring Ribbons in Manhattan. Overall, with the pinch of salt to neutralize some of the bitterness, the drink read like a Corpse Reviver #1 from\nThe Savoy Cocktail Book\nand perhaps a Black Manhattan. In the glass, the Eagle's Throne soared to the nose with Cognac, apple, and caramel aromas. Next, caramel and apple on the sip landed with brandy, herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIhIGkhuQiIEFbUaIiElq3zMsv5Z_9GjKes2Zw8K6nmkWbJdylQtPYRAsvPcCbBMGbKke4MehAE8jg-JPJNjk2PVr01EIHR_kqBVYsHkCxgB5J5iXqq5nzFKe461dcnlSqhk0iRBPXJpQ/s320/eaglesthrone6209.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIhIGkhuQiIEFbUaIiElq3zMsv5Z_9GjKes2Zw8K6nmkWbJdylQtPYRAsvPcCbBMGbKke4MehAE8jg-JPJNjk2PVr01EIHR_kqBVYsHkCxgB5J5iXqq5nzFKe461dcnlSqhk0iRBPXJpQ/s800/eaglesthrone6209.jpg", "comment_count": 0 }, { "title": "brooklyn's finest", "url": "https://cocktailvirgin.blogspot.com/2021/05/brooklyns-finest.html", "published": "2021-05-22T08:00:00.039-04:00", "updated": "2021-05-22T08:00:00.340-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Seth Brammer", "source": "Filament", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "cognac", "falernum", "whiskey (Rye)" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand Ambre)", "1 oz Rittenhouse Rye", "1/2 oz Cardamaro", "1/2 oz Velvet Falernum", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 oz Cognac (Pierre Ferrand Ambre)\n1 oz Rittenhouse Rye\n1/2 oz Cardamaro\n1/2 oz Velvet Falernum\n3 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Saturdays ago,\nDifford's Guide\nsend out an email newsletter that contained a link for an article on their favorite falernum recipes. The one that caught my eye was the Brookyln's Finest crafted by Seth Brammer at Filament in Dallas as his riff on the Brooklyn although it reminded me a bit more of a\nCorn'n'Oil\n.\nDifford's Guide\nhad the falernum as their own syrup at 1/3 oz, and I was able to find a 1/2 oz measure using Velvet Falernum on\nSpiritSeers\nwhich aligned with a 3 oz build. Once prepared, the Brooklyn's Finest presented a lemon oil, Cognac, allspice, and cinnamon aroma to the nose. Next, the Cardamaro's grape filled the sip, and the swallow came through with rye, Cognac, herbal, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizarIEQ6mlhRAFt6sTAHgC8KoRgh-NgT3Gryn_1bjQR_oOOgaFcgKGHZ9JsXqw6I1q-s8-udzWsHLVurawa-PMkYr-NCNKVf2oULrL6_Yi9anEMw3UOsOYD_GJypVTUrNGN_V2n2bIUk5m/s320/brooklynsfinest6210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizarIEQ6mlhRAFt6sTAHgC8KoRgh-NgT3Gryn_1bjQR_oOOgaFcgKGHZ9JsXqw6I1q-s8-udzWsHLVurawa-PMkYr-NCNKVf2oULrL6_Yi9anEMw3UOsOYD_GJypVTUrNGN_V2n2bIUk5m/s800/brooklynsfinest6210.jpg", "comment_count": 0 }, { "title": "1790", "url": "https://cocktailvirgin.blogspot.com/2021/05/1790.html", "published": "2021-05-23T08:00:00.026-04:00", "updated": "2021-05-23T08:00:00.320-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cognac", "orgeat", "punt e mes", "rum" ], "ingredients": [ "3/4 oz Aged Jamaican Rum (Smith & Cross)", "3/4 oz Cognac (Pierre Ferrand Ambre)", "1 oz Punt e Mes", "1/2 oz Orgeat", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Aged Jamaican Rum (Smith & Cross)\n3/4 oz Cognac (Pierre Ferrand Ambre)\n1 oz Punt e Mes\n1/2 oz Orgeat\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Sundays ago, I spied my new batch of orgeat, and the Manhattan-like\nMartinique\nand\nFilene\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\ncame to mind. I decided to take the idea and include in elements from the\n1919\nand\nJapanese\nCocktails. With a split base of Cognac from the Japanese and rum from the 1919, I opted for Jamaican rum to provide some funk and dryness to the mix. For a name, I dubbed this one the 1790 -- the year that the tropical almond tree was introduced to Jamaica.\nThe 1790 launched off with a lemon, nutty, and floral bouquet. Next, a creamy and grape sip grew into funky rum, Cognac, nutty, earthy, bitter, and allspice flavors on the swallow. Depending on your orgeat, reducing the volume to 1/4 oz might work well, but I was happy with the balance at 1/2 oz using mine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-N9LWdXB3HAubNkzlQ4dYJ4EIbm1OJZ8GlqCCAnSc84PU0N1lXpmubdr5mbqevDOCnsqNNq65kJWX5UWkQO47j-WslwdgPN37AcNcJnvewF7CX5VsZBNul-Z5Wexn7OotWxpP_p8-nDA/s320/the1790_6213.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-N9LWdXB3HAubNkzlQ4dYJ4EIbm1OJZ8GlqCCAnSc84PU0N1lXpmubdr5mbqevDOCnsqNNq65kJWX5UWkQO47j-WslwdgPN37AcNcJnvewF7CX5VsZBNul-Z5Wexn7OotWxpP_p8-nDA/s800/the1790_6213.jpg", "comment_count": 0 }, { "title": "bon vivant", "url": "https://cocktailvirgin.blogspot.com/2021/05/bon-vivant.html", "published": "2021-05-24T08:00:00.000-04:00", "updated": "2021-05-24T08:00:00.327-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jason Clapham", "source": "St. Edward's MCR", "year": null }, "categories": [ "becherovka", "bitters (other)", "cognac", "punt e mes", "rum" ], "ingredients": [ "1 1/3 oz Jamaican Rum (Plantation Xaymaca)", "2/3 oz Cognac (Pierre Ferrand Ambre)", "1/2 oz Punt e Mes", "1/2 oz Becherovka", "1 dash Fee's Black Walnut Bitters (2 dash Strongwater)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist to the recipe.", "body_text": "1 1/3 oz Jamaican Rum (Plantation Xaymaca)\n2/3 oz Cognac (Pierre Ferrand Ambre)\n1/2 oz Punt e Mes\n1/2 oz Becherovka\n1 dash Fee's Black Walnut Bitters (2 dash Strongwater)\nStir with ice and strain into a cocktail glass; I added a lemon twist to the recipe.\nTwo Mondays ago, Jason Clapham, the Cocktail Member of the St. Edward's MCR in Oxford, send me a message on\nInstagram\nthat I read as I was walking home from my bar shift. He wanted to share with me his Bon Vivant that he was proud of, and he described it as \"inspired by Jerry Thomas of course.\" Since the combination reminded me of Chuck Taggart's\nSwell Season\nwith a different spirit base, I was intrigued. He mentioned that he utilized Plantation Xaymaca as the rum, so I went with that since it is in my collection.\nThe Bon Vivant unfurled a lemon, fruity funk, and ginger aroma to the nose. Next, caramel and grape swirled on the sip, and the swallow bowed with funky rum, Cognac, rounded bitter, clove, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphfMR1VSuSmazV04D0OdW3IhLTIy3MQifnByIDQVJqAhnKOwZ574rW6E0P2VF5Hh_pUGqs50bYbhyfN8uyqaOeleyqWEHT1TKKMOiO4jdpkYo5tiq1jaeBcG7zN19DxIpWJ23vv-vzAju/s320/bonvivant6215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphfMR1VSuSmazV04D0OdW3IhLTIy3MQifnByIDQVJqAhnKOwZ574rW6E0P2VF5Hh_pUGqs50bYbhyfN8uyqaOeleyqWEHT1TKKMOiO4jdpkYo5tiq1jaeBcG7zN19DxIpWJ23vv-vzAju/s800/bonvivant6215.jpg", "comment_count": 0 }, { "title": "keep your dreams a burnin'", "url": "https://cocktailvirgin.blogspot.com/2021/05/keep-your-dreams-burnin.html", "published": "2021-05-25T08:00:00.008-04:00", "updated": "2021-05-25T08:00:00.387-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Kirk Estopinal", "source": "Bellocq", "year": 2011 }, "categories": [ "bitters (Angostura)", "orgeat", "rum", "sherry" ], "ingredients": [ "2 1/2 oz Manzanilla Sherry (La Gitana)", "1/2 oz Smith & Cross Rum", "1/2 oz Orgeat", "2 dash Angostura Bitters", "2 Lemon Peels" ], "instructions": "Shake with ice, strain into a rocks glass or Julep cup, and fill with crushed ice. Garnish with 3 half lemon wheels and a cinnamon stick, dust with powdered sugar (omit), and add straws.", "body_text": "2 1/2 oz Manzanilla Sherry (La Gitana)\n1/2 oz Smith & Cross Rum\n1/2 oz Orgeat\n2 dash Angostura Bitters\n2 Lemon Peels\nShake with ice, strain into a rocks glass or Julep cup, and fill with crushed ice. Garnish with 3 half lemon wheels and a cinnamon stick, dust with powdered sugar (omit), and add straws.\nTwo Tuesdays ago, I decided to make the drink that motivated me to whip up another batch of orgeat called the Keep Your Dreams a Burnin'. The recipe was crafted by Kirk Estopinal at New Orleans' Bellocq in the earlier half of their 2011-2016 run, and I found it via\nKindred Cocktails\nwhich had a link to the\nPunch Drinks\narticle. Bellocq was known for their Cobblers such as the\nDolin Blanc Cobbler\nI had there in 2015, and this one seemed intriguing with Manzanilla sherry as the base with accents from high ester Jamaican rum. Once prepared, it showcased a cinnamon, lemon, and nutty aroma. Next, a crisp wine was balanced by the orgeat's creaminess on the sip, and the swallow followed through with savory, rum funk, earthy, allspice, and clove flavors with a lemon peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTthEGz98xSpM9p8S8eQuNyUmWX-3Ai-hHqWADErJEWzak2C6slbWfGlXlrZ7Q3bkr_UOgJA8fhyphenhyphennbDjiCZjkGEtCRQ-WUcFEAdW04ovpOWUgdb0Q44dtctC96wGoRIBmUeo9bKI0sqFu/s320/keepyourdreams6218.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTthEGz98xSpM9p8S8eQuNyUmWX-3Ai-hHqWADErJEWzak2C6slbWfGlXlrZ7Q3bkr_UOgJA8fhyphenhyphennbDjiCZjkGEtCRQ-WUcFEAdW04ovpOWUgdb0Q44dtctC96wGoRIBmUeo9bKI0sqFu/s800/keepyourdreams6218.jpg", "comment_count": 0 }, { "title": "sonic sunset", "url": "https://cocktailvirgin.blogspot.com/2021/05/sonic-sunset.html", "published": "2021-05-26T08:00:00.009-04:00", "updated": "2021-05-26T08:00:00.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Maks Pazuniak", "source": "Jupiter Disco", "year": 2017 }, "categories": [ "bitters (Peychaud's)", "brandy", "lime juice", "maraschino", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz El Dorado 3 Year White Rum (Privateer Silver)", "1/4 oz JM Rhum Agricole Blanc (Clement Premiere Canne)", "1/4 oz Blume Marillen Apricot Eau de Vie (Shalakh)", "3/4 oz Lime Juice", "1/2 oz Simple Syrup", "1/4 oz Luxardo Maraschino Liqueur", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a mint leaf.", "body_text": "1 1/2 oz El Dorado 3 Year White Rum (Privateer Silver)\n1/4 oz JM Rhum Agricole Blanc (Clement Premiere Canne)\n1/4 oz Blume Marillen Apricot Eau de Vie (Shalakh)\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\n1/4 oz Luxardo Maraschino Liqueur\n2 dash Peychaud's Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a mint leaf.\nTwo Wednesdays ago, my copy of\nJupiter Disco: Preservation\nzine that I purchased in 2020 to help the bar out during the shutdown finally arrived. For an inaugural drink, I opted for the Sonic Sunset by Maks Pazuniak at Brooklyn's Jupiter Disco in 2017 for a Daiquiri riff seemed like it would be perfect aid for my constitution. In the glass, the Sonic Sunset opened up with mint, apricot, nutty Maraschino, floral, and lime aromas. Next, lime with a vague fruitiness on the sip progressed into grassy rum, apricot, cherry, and anise flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6sNd9kAt0jtVqxmFwL4j-8ki5Ll__oTt7v7dt1Rb_8DRU1L2KWAfQxW3yfHB8voZHh13UUfrl08IyR9lvOH81B-zOfwbEmWq6SsXJWaERiMhclif6u07_3zCG6dbLlRAjKbe902-b8GP/s320/sonicsunset6220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6sNd9kAt0jtVqxmFwL4j-8ki5Ll__oTt7v7dt1Rb_8DRU1L2KWAfQxW3yfHB8voZHh13UUfrl08IyR9lvOH81B-zOfwbEmWq6SsXJWaERiMhclif6u07_3zCG6dbLlRAjKbe902-b8GP/s800/sonicsunset6220.jpg", "comment_count": 0 }, { "title": "the professional", "url": "https://cocktailvirgin.blogspot.com/2021/05/the-professional.html", "published": "2021-05-27T08:00:00.030-04:00", "updated": "2021-07-10T13:20:14.466-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "offsuit" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Benjamin Schwartz", "source": "Little Branch", "year": 2010 }, "categories": [ "#offsuit", "campari", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1/2 oz Zacapa 23 Rum", "1 oz Campari" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1/2 oz Zacapa 23 Rum\n1 oz Campari\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Thursdays ago, my brand work with Angel's Envy led me to visit Offsuit located in the back space of Troquet on South in Boston's Leather District. The theme is modern Speakeasy with an entrance in the parking alley behind and a phone number to call in. I played it smart by coming at open for the small space filled up quickly. For a first drink, I ordered Angel's Envy Bourbon neat, but for my second, I asked my server for the bartender's whim using said spirit. Instead of one of his own creations, he opted for the Professional created by Benjamin Schwartz at Little Branch in 2010. The original was made with Old Grand-Dad 114° and overproof Jamaican rum, but here it was with an 86.6° Bourbon finished in port casks and a dark rum; the Campari and grapefruit twist though were kept intact.\nThe Professional aimed at the nose with grapefruit and caramel aromas. Next, the caramel from the dark rum mingled with citrussy notes from the Campari on the sip, and the swallow closed the show with Bourbon, rum, and bitter orange flavors. With the caramel and sweet balance of Zacapa, it functioned like a sweet vermouth pushing the combination closer to a Boulevardier. I have to imagine that the Little Branch version would be a stiffer, more aggressive, and funkier beast.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7KmtnF7z7nrKq5ObnDZZcgDDeEO1Oq7kHo6-6dFPbDbqaHgeSvaB6j0Y8aSX8-xZTHwkE_s0GbLvcMw_XxWlmoU2FhdeA6JmtZ3BuYONFWJA5Xe6zduBW4doUzCnEgl1PuybIyWn6fqc/s320/theprofessional.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7KmtnF7z7nrKq5ObnDZZcgDDeEO1Oq7kHo6-6dFPbDbqaHgeSvaB6j0Y8aSX8-xZTHwkE_s0GbLvcMw_XxWlmoU2FhdeA6JmtZ3BuYONFWJA5Xe6zduBW4doUzCnEgl1PuybIyWn6fqc/s800/theprofessional.jpg", "comment_count": 0 }, { "title": "new jersey transit", "url": "https://cocktailvirgin.blogspot.com/2021/05/new-jersey-transit.html", "published": "2021-05-28T08:00:00.023-04:00", "updated": "2021-05-28T08:00:00.341-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Timothy Miner", "source": "Long Island Bar", "year": null }, "categories": [ "amaro", "applejack", "bitters (orange)", "vermouth (dry)" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy", "1 oz Dry Vermouth (Noilly Prat)", "3/4 oz Zucca Rabarbaro (Sfumato)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Laird's Bonded Apple Brandy\n1 oz Dry Vermouth (Noilly Prat)\n3/4 oz Zucca Rabarbaro (Sfumato)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass.\nTwo Fridays ago, I decided to make a recipe that bartender Timothy Miner of the Long Island Bar posted on his\nInstagram\naccount two days prior. His drink, the New Jersey Transit, was a riff on Phil Ward's Old Pal-like\nManhattan Transfer\n. Here, Tim swapped the Ramazzotti for Zucca and switched the rye for New Jersey's native spirit, Laird's Apple Brandy. Once prepared, the New Jersey Transit proffered an apple, char, herbal, and smoky bouquet to the nose. Next, apple, roast, and orange notes on the sip crossed into apple, smoke, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYNEzPdeFT8MtRtryY70nxYNvt-PqZMd5gSgG_Q5a6AcPbhUsXd2Kh8m08w4M6Iw0kvdSaf9PLx3mp3O7HUW-Zu9BjIpeNLf-dAOwupdg8hljtXeJLPTKLbJswBcbeXBNqkeAO4HZYjb-/s320/newjerseytransit6222.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYNEzPdeFT8MtRtryY70nxYNvt-PqZMd5gSgG_Q5a6AcPbhUsXd2Kh8m08w4M6Iw0kvdSaf9PLx3mp3O7HUW-Zu9BjIpeNLf-dAOwupdg8hljtXeJLPTKLbJswBcbeXBNqkeAO4HZYjb-/s800/newjerseytransit6222.jpg", "comment_count": 0 }, { "title": "don't forget the struggle, don't forget the streets", "url": "https://cocktailvirgin.blogspot.com/2021/05/dont-forget-struggle-dont-forget-streets.html", "published": "2021-05-29T08:00:00.023-04:00", "updated": "2021-05-29T08:00:00.359-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Al Sotack", "source": "Death & Co.", "year": 2015 }, "categories": [ "amaro", "mezcal", "sherry" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Lustau Amontillado Sherry", "1 oz Amaro Nardini" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Lustau Amontillado Sherry\n1 oz Amaro Nardini\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I ventured into the\nJupiter Disco: Preservation\nzine and spotted an original by Al Sotack at Death & Co. in 2015. The drink was called Don't Forget the Struggle, Don't Forget the Streets which was named after a song and album by New York City punk band Warzone circa 1988. Al commented, \"Getting a drink with this name on the Death & Co. menu was one of my greatest accomplishments as a bartender. Which, of course, isn't saying much.\" Overall, the structure reminded me of John Mayer's\nUncosmopolitan\nand somewhat Alex Day's\nLa Viña\n, so I was definitely keen on giving it a go.\nThe cocktail began with a smoke, caramel, and herbal aroma. Next, grape and caramel notes combined on the sip, and the swallow rose up with smoky agave, nutty, savoy, and minty-herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEen3J0OMkQZub-IkyDBoJiO1O2DWmxh8YeEwRPSumYGRSdFA3Vkp8zcinWSCgWbgscXCcv6Q057rVwUChPRb0cpbsFHrw0wZ_P6O94CQwsITB-eIOFenQ_yp9CvdPT2TdbTcm_E0IVDZ/s320/dontforgetthestruggle6223.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEen3J0OMkQZub-IkyDBoJiO1O2DWmxh8YeEwRPSumYGRSdFA3Vkp8zcinWSCgWbgscXCcv6Q057rVwUChPRb0cpbsFHrw0wZ_P6O94CQwsITB-eIOFenQ_yp9CvdPT2TdbTcm_E0IVDZ/s800/dontforgetthestruggle6223.jpg", "comment_count": 0 }, { "title": "luxuria", "url": "https://cocktailvirgin.blogspot.com/2021/05/luxuria.html", "published": "2021-05-30T08:00:00.025-04:00", "updated": "2021-05-30T08:00:00.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Benjamin Perri", "source": "Community Cocktails", "year": 2020 }, "categories": [ "benedictine", "bitters (aromatic)", "fernet-branca", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Punt e Mes", "1/4 oz Benedictine", "1/4 oz Fernet Branca", "2 dash Fee's Old Fashioned Bitters (Fee's Barrel-Aged)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Punt e Mes\n1/4 oz Benedictine\n1/4 oz Fernet Branca\n2 dash Fee's Old Fashioned Bitters (Fee's Barrel-Aged)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays ago, I spotted the Luxuria in the 2020\nCommunity Cocktails\nbook. The recipe was crafted by Benjamin Perri at 7 Seas Brewing in Tacoma, Washington, and perhaps it was named after the late 80s-early 90s band featuring Howard Devoto of the Buzzcocks. With Benedictine partnered with Fernet Branca, it reminded me of the\nOldfield\nand\nMontgomery Smith\n, but here with the addition of Punt e Mes and bitters. Once prepared, the Luxuria offered orange, caramel, and cinnamon aromas. Next, caramel and grape on the sip spun into rye, herbal, and menthol flavors on the swallow with a cinnamon and minty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3Xn_198_yJVrRooqxAkieJ2KWe3Ifxbdxc5WQLlNwTbXzwZM9ps3l7nd0yHBxDBXG2g-mcfIc6WbgLMXU20q54i-2rTvGUcR30hU-ZAIOhaqjetznTjDba9qHV46earb0GWrcb5VrDNV/s320/luxuria6225.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3Xn_198_yJVrRooqxAkieJ2KWe3Ifxbdxc5WQLlNwTbXzwZM9ps3l7nd0yHBxDBXG2g-mcfIc6WbgLMXU20q54i-2rTvGUcR30hU-ZAIOhaqjetznTjDba9qHV46earb0GWrcb5VrDNV/s800/luxuria6225.jpg", "comment_count": 0 }, { "title": ":: to save cocktails to-go in massachusetts ::", "url": "https://cocktailvirgin.blogspot.com/2021/05/to-save-cocktails-to-go-in-massachusetts.html", "published": "2021-05-30T11:44:00.001-04:00", "updated": "2021-05-30T11:45:30.066-04:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [], "ingredients": [], "instructions": null, "body_text": "Cocktails for Commonwealth -- the group fighting to keep Massachusetts' restaurants ability to keep to-go cocktails past June 15th -- set up a Resist Bot. I texted the code, it asked me for the form info, and wrote two state officials for me (Gov. Baker and Sen. Jehlen). Total time: 2 minutes. Time left before it goes away: about two weeks. It asked me my name and address. I also provided my email address (optional) so the politicians could write me back. Simple.\nText SIGN PZLNXE to 50409\nto get it done!\nGo to\n@cocktailsforcommonwealth\non\nInstagram\nfor more information.\nOne of the delicious cocktails to-go I bought at Backbar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rUe80tHKtSqn2nKIUoMkk0gzDo5l7JmMcGXRXZJt1Cem_PvNtFDz8TbJlR0-jVAIrHo5VotCEvzYzXrfvPDqkzSK3tcSAXKO5b2XMzCsyUD_dGvrPARIKITywFzYVxH1VE4OSakZt2fv/s320/bourbomir_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rUe80tHKtSqn2nKIUoMkk0gzDo5l7JmMcGXRXZJt1Cem_PvNtFDz8TbJlR0-jVAIrHo5VotCEvzYzXrfvPDqkzSK3tcSAXKO5b2XMzCsyUD_dGvrPARIKITywFzYVxH1VE4OSakZt2fv/s800/bourbomir_400.jpg", "comment_count": 1 }, { "title": "death & taxes", "url": "https://cocktailvirgin.blogspot.com/2021/05/death-taxes.html", "published": "2021-05-31T08:00:00.001-04:00", "updated": "2021-05-31T08:00:00.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Scott Diaz", "source": "Kindred Cocktails", "year": 2011 }, "categories": [ "amer picon", "bitters (aromatic)", "gin", "lillet", "punt e mes", "st. germain" ], "ingredients": [ "1 1/2 oz Death's Door Gin (Beefeater)", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Punt e Mes", "1/2 oz Elderflower Liqueur (St. Elder)", "1 tsp Amer Picon (Torani Amer)", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Death's Door Gin (Beefeater)\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Punt e Mes\n1/2 oz Elderflower Liqueur (St. Elder)\n1 tsp Amer Picon (Torani Amer)\n2 dash Jerry Thomas Decanter Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nTwo Mondays ago, Andrea finished up and sent in our taxes, so when I spotted a drink called Death & Taxes on\nKindred Cocktails\n, I figured that it was rather perfect timing. The recipe was crafted by Seattle bartender Scott Diaz circa 2011 with the\nIncome Tax\nand\nBrooklyn\nas inspirations. Once prepared, the Death & Taxes layered bright orange oils over bitter orange, pine, and floral aromas. Next, a grape-driven sip led into juniper and a bitter wave with floral and orange notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUM788WyZ5JvQn48GqqIy4CkMPqaF787nucTbycxxr6I0HsQGnR2zZPJVF3vA7Ca4uAd8EqFQLuT5Mf-ZaGo-t_Y-lnOO3kazYtmtoSVwOFonTU1T5CbjBkJ6NKwAeYunxwekRLI67kZYV/s320/deathtaxes6228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUM788WyZ5JvQn48GqqIy4CkMPqaF787nucTbycxxr6I0HsQGnR2zZPJVF3vA7Ca4uAd8EqFQLuT5Mf-ZaGo-t_Y-lnOO3kazYtmtoSVwOFonTU1T5CbjBkJ6NKwAeYunxwekRLI67kZYV/s800/deathtaxes6228.jpg", "comment_count": 0 }, { "title": "cease & desist", "url": "https://cocktailvirgin.blogspot.com/2021/06/cease-desist.html", "published": "2021-06-01T08:00:00.018-04:00", "updated": "2021-06-01T08:00:00.841-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Maks Pazuniak", "source": "Cure", "year": 2009 }, "categories": [ "fernet-branca", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Punt e Mes", "1 oz Rittenhouse Rye", "1 tsp Fernet Branca" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Punt e Mes\n1 oz Rittenhouse Rye\n1 tsp Fernet Branca\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Tuesdays ago, I returned to the\nJupiter Disco: Preservation\nzine and latched on to the Cease & Desist. The recipe was created by Maks Pazuniak at the Cure in New Orleans in 2009, and the heavy hand with Punt e Mes reminded me of his\nCharlatan\n. Once prepared, the Cease & Desist showcased orange, minty, and grape aromas. Next, the Punt e Mes' grape filled the sip, and the swallow rounded things out with rye and bitter herbal flavors with a dry caramel and menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmDsUuYG7JypcHjMDg5Clzj4QP47LxDL41jrOG5LhYNZ-bVVDVub-9KqMctANIywuE-czRGxlT1J0lUnFI8Q6KyX1GwMB9TLuZljGhEUP4A_kW1YBtwmBJeGQ6DbiFCgGLKmuvAmCzhS7/s320/ceasedesist6231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmDsUuYG7JypcHjMDg5Clzj4QP47LxDL41jrOG5LhYNZ-bVVDVub-9KqMctANIywuE-czRGxlT1J0lUnFI8Q6KyX1GwMB9TLuZljGhEUP4A_kW1YBtwmBJeGQ6DbiFCgGLKmuvAmCzhS7/s800/ceasedesist6231.jpg", "comment_count": 0 }, { "title": "il teatro", "url": "https://cocktailvirgin.blogspot.com/2021/06/il-teatro.html", "published": "2021-06-02T08:00:00.037-04:00", "updated": "2021-06-02T08:00:00.313-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "T. Cole Newton", "source": "Cocktail Dive Bar", "year": null }, "categories": [ "cynar", "fernet-branca", "vermouth (bianco)" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Cynar", "1 oz Bianco Vermouth (Dolin Blanc)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a mint leaf.", "body_text": "1 oz Fernet Branca\n1 oz Cynar\n1 oz Bianco Vermouth (Dolin Blanc)\nStir with ice, strain into a cocktail coupe, and garnish with a mint leaf.\nTwo Wednesdays ago, my copy of T. Cole Newton's\nCocktail Dive Bar\narrived. I initially was lured in by a Punt e Mes recipe, but alas, my bottle needed to be replaced, so I happened on the Il Teatro as a brash substitute. The pairing of equal parts Fernet Branca and Cynar reminded me a little of the\nBottecchia\nbut here it was blanc vermouth instead of Campari as the third player. Technically, it should be bianco vermouth since Cole's concept was three Italian ingredients. Once assembled, the Il Teatro met the nose with a mint and menthol bouquet. Next, caramel, white grape, and green herbal notes on the sip opened up to funky vegetal, bitter gentian, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kqzCOWyf11-6LcZgXvLAI1a7ndaSeJQrZdVQo2wcoV52fwt46lDTKtCinZr4_2cZxloyXsI57RvUgqfLQ1TM26Oj4xchpoDLcilnbgVxvY238UaZvO-CCKJ3EYmR7JA1XLDfbkTpAp60/s320/ilteatro6232.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kqzCOWyf11-6LcZgXvLAI1a7ndaSeJQrZdVQo2wcoV52fwt46lDTKtCinZr4_2cZxloyXsI57RvUgqfLQ1TM26Oj4xchpoDLcilnbgVxvY238UaZvO-CCKJ3EYmR7JA1XLDfbkTpAp60/s800/ilteatro6232.jpg", "comment_count": 0 }, { "title": "the undertaker", "url": "https://cocktailvirgin.blogspot.com/2021/06/the-undertaker.html", "published": "2021-06-03T08:00:00.034-04:00", "updated": "2021-06-03T08:00:00.342-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": 2009 }, "categories": [ "curacao", "cynar", "grapefruit juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Fighting Cock 103° Bourbon (1 3/4 oz Old Forester 100°) (*)", "1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)", "1/4 oz Cynar", "1/2 oz Grapefruit Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Fighting Cock 103° Bourbon (1 3/4 oz Old Forester 100°) (*)\n1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)\n1/4 oz Cynar\n1/2 oz Grapefruit Juice\nShake with ice, strain into a cocktail glass, and garnish with an orange twist.\n(*) Most other versions of this recipe call for Eagle Rare. I bumped up the volume slightly to make it a full 3 oz build which would have been the standard at Drink.\nTwo Thursdays ago, I spied the Undertaker on\nKindred Cocktails\nthat was created by Misty Kalkofen then of Drink for the 2009 Grand Marnier & Navan Mixology Summit in Vail, Colorado. The structure reminded me of the\nBrown Derby\n, but instead of honey, this had the Cynar-orange liqueur duo that has worked well in drinks like the\nEducated Lady\n,\nHugo Ball\n, and\nDoff Your Hat\n. In fact, it reminded me of the\nBitter End\nwhich has gin and grapefruit bitters instead of Bourbon.\nI have no evidence that Misty is a wrestling fan, so I assume that it was named in the spirit of the other profession cocktails created at Drink during that time such as the\nProsecutor\n. In the glass, the Undertaker dug up an orange, grapefruit, and Bourbon aroma. Next, grapefruit and orange notes turned over on the sip, and the swallow heaped on Bourbon and funky orange flavors with a grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r6X7zyEhSvAD3-pg_53S74gnxvDFdhOdSIlK20Bi09O7FTb99x-ybRuZIz4HuELwEgn7z6GQffm7y0HQaP8B-mWXf4mXD6_14X6G9rRyoyEyP2E_Z0tlSHIiNwQXwH42IuPgdRHr7YR7/s320/undertaker6235.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r6X7zyEhSvAD3-pg_53S74gnxvDFdhOdSIlK20Bi09O7FTb99x-ybRuZIz4HuELwEgn7z6GQffm7y0HQaP8B-mWXf4mXD6_14X6G9rRyoyEyP2E_Z0tlSHIiNwQXwH42IuPgdRHr7YR7/s800/undertaker6235.jpg", "comment_count": 0 }, { "title": "variations on a theme", "url": "https://cocktailvirgin.blogspot.com/2021/06/variations-on-theme.html", "published": "2021-06-04T08:00:00.023-04:00", "updated": "2021-06-04T08:00:00.365-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Maks Pazuniak", "source": "Cure", "year": 2009 }, "categories": [ "bitters (orange)", "campari", "cherry brandy", "gin", "maraschino" ], "ingredients": [ "2 oz Hayman's Old Tom Gin", "1/2 oz Cherry Heering" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Hayman's Old Tom Gin\n1/2 oz Cherry Heering\n+1/4 oz Campari\n1/2 tsp Maraschino Liqueur (Luxardo)\n2 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I returned to the\nJupiter Disco: Preservation\nzine and honed in on the Variations on a Theme. This recipe was crafted by Maks Pazuniak at New Orleans' Cure in 2009, and it had the Cherry Heering-Campari duo that he utilized in\nArbitrary Nature of Time\nand the\nCharlatan\n. As for the name, Maks described how, \"We listened to Om's Variations on a Theme a lot at Cure after work. Or maybe Kirk and I did.\"\nThe Variations on a Theme welcomed the senses with an orange and cherry aroma. Next, dark red fruit on the sip transformed into gin, cherry, bitter orange, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB-WUf755Eb1wRyRm8NcC2x0P5xyt7RAfiwuIyTWTcsMlLE8ikrU1_YB2YwZ7Bzy8NRdmYYqPbYF3jhWkZUNmzb-PM346MmFhf5f3d_hA94iRbPYuRMyRWo50wodbN9K6pgSH2_ypZJlQ/s320/variationsontheme6237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB-WUf755Eb1wRyRm8NcC2x0P5xyt7RAfiwuIyTWTcsMlLE8ikrU1_YB2YwZ7Bzy8NRdmYYqPbYF3jhWkZUNmzb-PM346MmFhf5f3d_hA94iRbPYuRMyRWo50wodbN9K6pgSH2_ypZJlQ/s800/variationsontheme6237.jpg", "comment_count": 0 }, { "title": "cameo kirby cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/06/cameo-kirby-cocktail.html", "published": "2021-06-05T08:00:00.003-04:00", "updated": "2021-06-05T08:00:00.337-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Jack's Manual", "year": 1933 }, "categories": [ "gin", "lime juice", "raspberry syrup", "vermouth (dry)" ], "ingredients": [ "50% Dry Gin (1 oz Beefeater)", "50% Dry Vermouth (1 oz Noilly Prat)", "2 tsp Raspberry Syrup (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "50% Dry Gin (1 oz Beefeater)\n50% Dry Vermouth (1 oz Noilly Prat)\n2 tsp Raspberry Syrup (1/2 oz)\nJuice 1/2 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I opened up the 1933 edition of\nJack's Manual\nand spotted the Cameo Kirby Cocktail named after the 1923 black and white silent film. The recipe reminded me of a\nClover Club\nminus the egg white and with a different citrus and perhaps the\nFlorida\nminus the bitters and with a different citrus. Once assembled, the Cameo Kirby welcomed the nose with a pine and raspberry bouquet. Next, lime and berry notes on the sip morphed into gin, herbal, and raspberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8_oaxb_pbSwtfHUlLhHyygxBLdsjBVIUCX9D7I-U6BKAW60rfAqDwMvvZf_-jRxfpTEjUbUHHK7KucCc5L3dex9MKPxsBKsjWR4KDZ9fZXhFJhuvFD-UQz8IIU10IULPYbS3ISUIasxt/s320/cameokirby6238.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8_oaxb_pbSwtfHUlLhHyygxBLdsjBVIUCX9D7I-U6BKAW60rfAqDwMvvZf_-jRxfpTEjUbUHHK7KucCc5L3dex9MKPxsBKsjWR4KDZ9fZXhFJhuvFD-UQz8IIU10IULPYbS3ISUIasxt/s800/cameokirby6238.jpg", "comment_count": 0 }, { "title": "golden gate", "url": "https://cocktailvirgin.blogspot.com/2021/06/golden-gate.html", "published": "2021-06-06T08:00:00.015-04:00", "updated": "2021-06-06T08:00:00.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Brennan Sheppard", "source": "Rob Roy", "year": 2020 }, "categories": [ "chartreuse (yellow)", "cynar", "gin", "vermouth (bianco)" ], "ingredients": [ "2 oz Dry Gin (Beefeater)", "1/2 oz Blanc Vermouth (Dolin)", "1/4 oz Yellow Chartreuse", "1/4 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Dry Gin (Beefeater)\n1/2 oz Blanc Vermouth (Dolin)\n1/4 oz Yellow Chartreuse\n1/4 oz Cynar\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays ago, I recalled a drink that I had spotted in the 2020\nCommunity Cocktails\nbook called the Golden Gate that seemed like it would make a delightful Martini riff. The recipe was crafted by bartender Brennan Sheppard while working at Rob Roy in Seattle. Once prepared, the Golden Gate proffered an orange, juniper, and herbal aroma. Next, honey and white grape notes on the sip crossed over into gin and vegetal herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAmgmwJDeIZ_pfK7DF_Fu04m4anzfnHvJgeiWpvlfj7Y2ekfq3RYS8AwaTlJ9SAzVNOdcdqylpRI60CbqtoryOQBKSACYNY4Oy3_bDvFDW-q1z-MeGNCGjoTJ0PvwraDI94qcHAbfapNk/s320/goldengate6241.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAmgmwJDeIZ_pfK7DF_Fu04m4anzfnHvJgeiWpvlfj7Y2ekfq3RYS8AwaTlJ9SAzVNOdcdqylpRI60CbqtoryOQBKSACYNY4Oy3_bDvFDW-q1z-MeGNCGjoTJ0PvwraDI94qcHAbfapNk/s800/goldengate6241.jpg", "comment_count": 0 }, { "title": "sound of silence", "url": "https://cocktailvirgin.blogspot.com/2021/06/sound-of-silence.html", "published": "2021-06-07T08:00:00.010-04:00", "updated": "2021-06-07T08:00:00.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Mark Sassi", "source": "Smith Tower", "year": null }, "categories": [ "bitters (orange)", "cynar", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey Rye (Rittenhouse Bonded)", "1/2 oz Cynar", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "2 dash Scrappy's Orange Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass (I added a large ice cube), and garnish with an orange twist.", "body_text": "2 oz Wild Turkey Rye (Rittenhouse Bonded)\n1/2 oz Cynar\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n2 dash Scrappy's Orange Bitters\nStir with ice, strain into an old fashioned glass (I added a large ice cube), and garnish with an orange twist.\nTwo Mondays ago, I returned to the\nCommunity Cocktails\nbook and spotted Mark Sassi's Sound of Silence that he created at the Smith Tower in Seattle; Mark later commented that he is now bartending at Rob Roy. The combination of Cynar, Pedro Ximenez sherry, and orange bitters reminded me of Chad Austin's\nI Want to Believe\n, so I was curious to try it with rye instead of rum (and a pinch of salt). Once prepared, the Sound of Silence began with an orange, caramel, and raisin aroma. Next, grape and caramel on the sip transitioned to rye, raisin, and funky herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImSqN4_KU1aG9OGJ2CF3WlNsoQLk4lr5dUH0495_g8VtDW9v1UUtgF14pCO1EuEKWmmXJUwHDMxnCYnxs2PDmwA4o_hEIfPNTDCgXFS2iGSAEdIoAx-0EZCU8WVIY3GjJ6IkTR7qvQlF5/s320/soundofsilence6243.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImSqN4_KU1aG9OGJ2CF3WlNsoQLk4lr5dUH0495_g8VtDW9v1UUtgF14pCO1EuEKWmmXJUwHDMxnCYnxs2PDmwA4o_hEIfPNTDCgXFS2iGSAEdIoAx-0EZCU8WVIY3GjJ6IkTR7qvQlF5/s800/soundofsilence6243.jpg", "comment_count": 0 }, { "title": "3, 2, 1 contact!", "url": "https://cocktailvirgin.blogspot.com/2021/06/3-2-1-contact.html", "published": "2021-06-08T08:00:00.000-04:00", "updated": "2021-06-08T08:00:00.299-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Twelve Mile Limit", "year": null }, "categories": [ "bitters (orange)", "grenadine", "pastis", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Bourbon (Old Grand-Dad 114°)", "1/2 oz Punt e Mes", "1/4 oz Grenadine", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass pre-rinsed with pastis (Herbsaint), and garnish with an orange twist.", "body_text": "1 1/4 oz Bourbon (Old Grand-Dad 114°)\n1/2 oz Punt e Mes\n1/4 oz Grenadine\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass pre-rinsed with pastis (Herbsaint), and garnish with an orange twist.\nTwo Tuesdays ago, I replaced my empty bottle of Punt e Mes so I could make a recipe that I had spotted in T. Cole Newton's\nCocktail Dive Bar\ncalled the 3, 2, 1 Contact! The cocktail was created at Twelve Mile Limit as a signature drink for the birthday event held in honor or one of the regulars named Tung. The party's theme was \"3, 2, Tung, Contact!\", but Cole thought naming the drink that would be too embarrassing to say (\"tongue contact\") to the bartender which could effect its sales. Grenadine and Punt e Mes was a curious pairing to me, and it only appears three other times on the blog including the\nCoup d'État\nand\nRome is Burning\n, but it was the Sazerac treatment was what sold the idea to me.\nThe 3, 2, 1, Contact! launched an orange oil and anise aroma to the nose. Next, grape, berry, and orange notes on the sip reached a Bourbon, bitter herbal, and pomegranate swallow with a licorice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED5dDJ7Pzx8PrfRCm1ACsebMh-2WmvB0vEmzR351ktioN31-2qbApLdDX27DYCSWXFNkG-c_eYWBK89j55YSWdNFCBgWuCJqLD6pvb_8dV3Nzjp_uQKRuHF6HBvIo8_Qm2xN9qOopTg4S/s320/321contact6245.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED5dDJ7Pzx8PrfRCm1ACsebMh-2WmvB0vEmzR351ktioN31-2qbApLdDX27DYCSWXFNkG-c_eYWBK89j55YSWdNFCBgWuCJqLD6pvb_8dV3Nzjp_uQKRuHF6HBvIo8_Qm2xN9qOopTg4S/s800/321contact6245.jpg", "comment_count": 0 }, { "title": "five point palm exploding heart technique", "url": "https://cocktailvirgin.blogspot.com/2021/06/five-point-palm-exploding-heart.html", "published": "2021-06-09T08:00:00.030-04:00", "updated": "2021-06-09T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2015 }, "categories": [ "bitters (mole)", "kahlua", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Punt e Mes", "1/2 oz Galliano Ristretto Coffee Liqueur", "1 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice and strain into a double old fashioned glass; the photo showed a large ice cube and was included in recipes elsewhere, so I added one.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Punt e Mes\n1/2 oz Galliano Ristretto Coffee Liqueur\n1 dash Chocolate Bitters (Bittermens Mole)\nStir with ice and strain into a double old fashioned glass; the photo showed a large ice cube and was included in recipes elsewhere, so I added one.\nWith Punt e Mes in hand, I decided to find another use for it two Wednesdays ago with the Five Point Palm Exploding Heart Technique. The recipe was crafted by Erick Castro at Polite Provisions in San Diego and was published in\nImbibe Magazine\nin 2015 (I was reminded of it via\nKindred Cocktails\n). The name is a reference to a finishing move in\nKill Bill: Vol 2\n, and the movie's fan Wikipedia provided the quote, \"Quite simply, the deadliest blow in all of martial arts. He hits you with his fingertips at 5 different pressure points on your body, and then lets you walk away. But once you've taken five steps your heart explodes inside your body and you fall to the floor, dead.\" In the glass, the effect was more delicious and less deadly with a smoke, vegetal, and roast aroma. Next, grape and caramel-roast notes on the sip led to an attack of smoky mezcal and coffee-herbal flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNSwjDs2J3t45oemb_sVE9BAxfsfPppCptQhZee_SZbMl8OKLcm6Ki35w-_h3A8zgQxmeU3Lryogcb1xTFhxnuaNsu8kmjoW8baMNSYKZACYoEE0WnW43zAhR5WQ-eN_ZfPAwFSRefcOT/s320/fivepointpalm6246.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNSwjDs2J3t45oemb_sVE9BAxfsfPppCptQhZee_SZbMl8OKLcm6Ki35w-_h3A8zgQxmeU3Lryogcb1xTFhxnuaNsu8kmjoW8baMNSYKZACYoEE0WnW43zAhR5WQ-eN_ZfPAwFSRefcOT/s800/fivepointpalm6246.jpg", "comment_count": 0 }, { "title": "night people", "url": "https://cocktailvirgin.blogspot.com/2021/06/night-people.html", "published": "2021-06-10T08:00:00.022-04:00", "updated": "2021-06-10T08:00:00.307-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "T. Cole Newton", "source": "local magazine", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "herbsainte", "st. germain", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz St. Germain (St. Elder)", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass pre-rinsed with Herbsaint, and garnish with a lemon twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz St. Germain (St. Elder)\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass pre-rinsed with Herbsaint, and garnish with a lemon twist.\nTwo Thursdays ago, I delved back into T. Cole Newton's\nCocktail Dive Bar\nbook to make another one of his Sazerac variations called the Night People. Cole created this recipe for a local magazine in honor of Allen Toussaint, and he named it after one of the artist's songs. As a play on Toussaint, he utilized two saints -- St. Germain and Herbsaint. Overall, the recipe minus the Sazerac treatment reminded me of the Citizen's\nIdeal Manhattan\n.\nThe Night People entered in with a lemon, black licorice, and floral aroma. Next, grape and apricot notes on the sip wandered into rye, grape, and grapefruit flavors on the swallow with a clove and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0em-OzFiZ9DnkPXHnsZMnNhilAWMRfX57DT4rM4mX6DYBNoTbyeaO4ezdH8pTG33m0MaQKthUU7nMxVnMMZxwsHpx3mY2j_DYJ0PTq0nEunXrF9Hz0lfzHLxSgZZxpiqdEBhiTL0jnyyL/s320/nightpeople6248.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0em-OzFiZ9DnkPXHnsZMnNhilAWMRfX57DT4rM4mX6DYBNoTbyeaO4ezdH8pTG33m0MaQKthUU7nMxVnMMZxwsHpx3mY2j_DYJ0PTq0nEunXrF9Hz0lfzHLxSgZZxpiqdEBhiTL0jnyyL/s800/nightpeople6248.jpg", "comment_count": 0 }, { "title": "two orchard thieves", "url": "https://cocktailvirgin.blogspot.com/2021/06/two-orchard-thieves.html", "published": "2021-06-11T08:00:00.001-04:00", "updated": "2021-06-11T08:00:00.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": 2010 }, "categories": [ "applejack", "cynar", "genever", "maraschino" ], "ingredients": [ "1 1/2 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)", "3/4 oz Bols Genever", "1/2 oz Luxardo Maraschino", "1/4 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with grated cardamom.", "body_text": "1 1/2 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)\n3/4 oz Bols Genever\n1/2 oz Luxardo Maraschino\n1/4 oz Cynar\nStir with ice, strain into a cocktail coupe, and garnish with grated cardamom.\nTwo Fridays ago, I happened upon a drink entered into\nKindred Cocktails\nby Misty Kalkofen called the Two Orchard Thieves. She created this split spirit number at Drink in 2010, and it appeared in a 2011\nBoston.com\narticle. The apple brandy-Genever combination is one that has worked well in\nYvonne's Toronto\nand\nA Two-Fold Operation\n, and I utilized it in my\nWooden Shoe\n, so I definitely was intrigued. My guess is that it was named after a line from Herman Melville's\nMoby Dick\n, \"The act of paying is perhaps the most uncomfortable infliction that the two orchard thieves entailed upon us. But being paid – what will compare with it?\"\nThe Two Orchard Thieves snuck in with malty, apple, and cardamom aromas. Next, caramel and apple flavors on the sip made off into a bitter and malty apple and nutty swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqFBqN1uoEGX7DsYFprnFRunZcDX9V39qfr01BC9X8poYljU00R_qT-8jQahQJh6zYyRFQSuaBhiRtVKAjxVR1Rpt33v9-J981dLNzFg6RWb0tsMrqKONPzRXqS4MrqfDBbAaYK2_R_fB/s320/twoorchardthieves6251.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqFBqN1uoEGX7DsYFprnFRunZcDX9V39qfr01BC9X8poYljU00R_qT-8jQahQJh6zYyRFQSuaBhiRtVKAjxVR1Rpt33v9-J981dLNzFg6RWb0tsMrqKONPzRXqS4MrqfDBbAaYK2_R_fB/s800/twoorchardthieves6251.jpg", "comment_count": 0 }, { "title": "prelude to a broken arm", "url": "https://cocktailvirgin.blogspot.com/2021/06/prelude-to-broken-arm.html", "published": "2021-06-12T08:00:00.034-04:00", "updated": "2021-06-12T08:00:00.340-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cognac", "curacao", "cynar", "lemon juice", "rum (white)", "sugar" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand Ambre)", "1/2 oz Rhum Agricole Blanc (Clement)", "1/2 oz Curaçao (Pierre Ferrand Dry)", "1/2 oz Cynar", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a sugar-rimmed coupe, and garnish with a lemon twist.", "body_text": "1 oz Cognac (Pierre Ferrand Ambre)\n1/2 oz Rhum Agricole Blanc (Clement)\n1/2 oz Curaçao (Pierre Ferrand Dry)\n1/2 oz Cynar\n1/2 oz Lemon Juice\nShake with ice, strain into a sugar-rimmed coupe, and garnish with a lemon twist.\nTwo Saturdays ago, my recent writing about the\nUndertaker\nreminded me of the curaçao-Cynar combination, and that got me thinking of the\nHugo Ball\nfrom 2009 that perhaps introduced me to the combination. For a direction, I opted for a Sidecar styling with some rhum agricole to keep things French and a little bit weird. Since Hugo Ball was a member of the Dada art scene, I made this a tribute to a Marcel Duchamp piece that is merely a snow shovel signed and dated by the artist; it was part of his \"ready-made\" series of manufactured goods that were \"elevated to the dignity of a work of art by the mere choice of an artist.\"\nThe Prelude to a Broken Arm met the senses with a lemon, orange, Cognac, and caramel bouquet. Next, lemon and caramel on the sip flowed into Cognac, grassy rhum, and funky orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXA2XwaNE6QLlGdgtOTCsUTr30mH6vbnvKhGGGBMzCJHRsgnNn8dCwgf8to7T0XtICG3PdG2aQNI22RoVEaSFZGbBymqYEdDl2VJ94QHgER3MCFIaVwSuuvQXAuyFOFwz0d2h_vHCC3JKJ/s320/preludetoabrokenarm6253.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXA2XwaNE6QLlGdgtOTCsUTr30mH6vbnvKhGGGBMzCJHRsgnNn8dCwgf8to7T0XtICG3PdG2aQNI22RoVEaSFZGbBymqYEdDl2VJ94QHgER3MCFIaVwSuuvQXAuyFOFwz0d2h_vHCC3JKJ/s800/preludetoabrokenarm6253.jpg", "comment_count": 0 }, { "title": "the frontier", "url": "https://cocktailvirgin.blogspot.com/2021/06/the-frontier.html", "published": "2021-06-13T08:00:00.018-04:00", "updated": "2021-06-13T08:00:00.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Hawthorne", "year": null }, "categories": [ "amaro nonino", "aquavit", "lemon juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Redemption Rye (Templeton)", "3/4 oz Amaro Nonino", "3/4 oz Lemon Juice", "1/2 oz Krogstad Aquavit", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Redemption Rye (Templeton)\n3/4 oz Amaro Nonino\n3/4 oz Lemon Juice\n1/2 oz Krogstad Aquavit\n1/2 oz Demerara Syrup\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, I turned to the Hawthorne bar bible where I spotted the Frontier. This citrus drink featured the pairing of rye whiskey and aquavit that I have enjoyed before in the\nCarra-Ryed Away\n,\nImmigrant Song\n, and\nAsk & Embla\n. In the glass, the Frontier offered up a caraway, lemon, and star anise aroma to the nose. Next, lemon and caramel on the sip traveled to rye, caraway, herbal, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-Gf9-Mh8P6OLa0-XdL0z4tNtRn6rovW7HO-XAx2QZIRHdaPNx8lQx2LpCjhVVSrKLPksWKrNINwkdG43PLZEJo-TCsO5Lv469ohvJ70-ABsSPKu7eTXIC4F_qAyB1x2vvu-ZPWySPuLZ/s320/frontier6254.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-Gf9-Mh8P6OLa0-XdL0z4tNtRn6rovW7HO-XAx2QZIRHdaPNx8lQx2LpCjhVVSrKLPksWKrNINwkdG43PLZEJo-TCsO5Lv469ohvJ70-ABsSPKu7eTXIC4F_qAyB1x2vvu-ZPWySPuLZ/s800/frontier6254.jpg", "comment_count": 0 }, { "title": "book of lies", "url": "https://cocktailvirgin.blogspot.com/2021/06/book-of-lies.html", "published": "2021-06-14T08:00:00.028-04:00", "updated": "2021-06-14T08:00:00.351-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Al Sotack", "source": "Franklin Mortgage & Investment Co.", "year": 2013 }, "categories": [ "*room temperature", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Sweet Vermouth (Cocchi)", "3/4 oz Zacapa 23 Rum", "1/4 oz Smith & Cross Rum" ], "instructions": "Build in a single old fashioned glass, give a quick stir, garnish with orange oil from a twist, and serve room temperature.", "body_text": "2 oz Sweet Vermouth (Cocchi)\n3/4 oz Zacapa 23 Rum\n1/4 oz Smith & Cross Rum\nBuild in a single old fashioned glass, give a quick stir, garnish with orange oil from a twist, and serve room temperature.\nTwo Mondays ago, I pulled the\nJupiter Disco: Preservation\nzine out of the frequently used book pile and spied the Book of Lies. This drink was crafted by Al Sotack in 2013 at the Franklin Mortgage & Investment Co. as a reverse (room temperature) Rum Manhattan utilizing the duo of Zacapa for richness and Smith & Cross for funk that I have seen work in the\nFrau Holle\nand\nDesk Job\n. Once prepared, the Book of Lies opened with an orange and caramel aroma. Next, grape, caramel, and plum notes on the sip offered up funky rum, raisin, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOX4aWBcnywFD7MbHGggMd8iQjIA0xGbdPJRLbS8F6xThyrnqIsbpbpRA8gbMHprKtuWp6m736vOGBTRt6qJqgHwb_FbM30Yqz4g_Bm7bGGnIcPIdBmAkSIR1g_ey9ZWKcPYGDrirT1GtR/s320/bookoflies6256.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "fall back", "url": "https://cocktailvirgin.blogspot.com/2021/06/fall-back.html", "published": "2021-06-15T08:00:00.027-04:00", "updated": "2021-06-15T08:00:00.345-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Bryn Tattan", "source": "Backbar", "year": 2012 }, "categories": [ "#backbar-journeyman", "bitters (mole)", "maple syrup", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Angel's Envy)", "1/4 oz Nux Alpina Walnut Liqueur", "1/4 oz Maple Syrup", "1 dash Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with orange oil from a twist.", "body_text": "2 oz Bourbon (Angel's Envy)\n1/4 oz Nux Alpina Walnut Liqueur\n1/4 oz Maple Syrup\n1 dash Mole Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with orange oil from a twist.\nTwo Tuesdays ago, Andrea and I ventured down to Backbar for some drinks and snacks. While I was expecting their \"Backbear\" bear-themed menu, that was not finished yet, so they offered up a menu of house classics from the last 10 years. While I started with the\nModel T\nfrom the inaugural menu, I selected the Fall Back (made with Angel's Envy Bourbon) as my second round (here spelled with a space as opposed to the\nFallback\nfrom Sasha Petraske's book). The recipe was crafted by opening bartender Bryn Tattan sometime in the opening year of 2012 (I am guessing in the autumn of that year) as an Old Fashioned riff. In the glass, the Fall Back provided beautiful maple and walnut accents to the Bourbon finished in port casks and made for a delightful tipple.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYM60vGyaANBgUVG3mkIizcRJGw9ihJzQmlt0YRhaznJlkIa-UQtQruQifN2G6rncPUa38va96hKDWzUgVTJEPdTH22rB-L2PRFlCsRKMSATd8pYrBsW3mGn7KtYBcz08jeGJwEyxlkUa/s320/fallback_viaig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYM60vGyaANBgUVG3mkIizcRJGw9ihJzQmlt0YRhaznJlkIa-UQtQruQifN2G6rncPUa38va96hKDWzUgVTJEPdTH22rB-L2PRFlCsRKMSATd8pYrBsW3mGn7KtYBcz08jeGJwEyxlkUa/s800/fallback_viaig.jpg", "comment_count": 0 }, { "title": "bailout", "url": "https://cocktailvirgin.blogspot.com/2021/06/bail-out.html", "published": "2021-06-16T08:00:00.008-04:00", "updated": "2025-08-12T22:03:12.940-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "T. Cole Newton", "source": "Coquette", "year": 2008 }, "categories": [ "benedictine", "honey", "lemon juice", "pimento dram", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Four Roses Yellow)", "1/2 oz Benedictine", "1/2 oz Honey Syrup", "3/4 oz Lemon Juice", "2 dash Allspice Dram (1 bsp Hamilton's)" ], "instructions": "Shake with ice, strain into a rocks glass with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Four Roses Yellow)\n1/2 oz Benedictine\n1/2 oz Honey Syrup\n3/4 oz Lemon Juice\n2 dash Allspice Dram (1 bsp Hamilton's)\nShake with ice, strain into a rocks glass with ice, and garnish with a lemon twist.\nTwo Wednesdays ago, I opened up T. Cole Newton's\nCocktail Dive Bar\nand spotted the Bailout that he created at Coquette in New Orleans in 2008 and named after the economic news headlines that year. The combination made me think of the\nHoneymoon Cocktail\nuntil I remembered that was Benedictine and curaçao instead of honey (honey in the name only). However, I have had that duo of Benedictine and honey before in drinks like the\nFecamp 500\nand\nJitterbug Sour\nand have utilized in my aperitif\nFrench Film\nat Loyal Nine.\nThe Bailout approached with a lemon and honey bouquet. Next, lemon, malt, and honey on the sip led into Bourbon, herbal, and allspice flavors on the swallow. Interestingly, the drink came across like a mashup of a Gold Rush and a\nFrisco Sour\nwhich was the opposite of times that needed a bail out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduoAXlpv8JWUyNDJNi9UTwAw_L79UwUVSLvVfvqU9EQJnsTQcuPRfEzLUlSx4moeHkvIhlWPIJMJm0U-6GX3piowIVA31BNwzr-uKMzAwUwbOfPEwKcvRO85D0BogZTSzupJFl1C5EEKU/s320/bailout6258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduoAXlpv8JWUyNDJNi9UTwAw_L79UwUVSLvVfvqU9EQJnsTQcuPRfEzLUlSx4moeHkvIhlWPIJMJm0U-6GX3piowIVA31BNwzr-uKMzAwUwbOfPEwKcvRO85D0BogZTSzupJFl1C5EEKU/s800/bailout6258.jpg", "comment_count": 0 }, { "title": "the goblins turned to stone", "url": "https://cocktailvirgin.blogspot.com/2021/06/the-goblins-turned-to-stone.html", "published": "2021-06-17T08:00:00.004-04:00", "updated": "2021-06-17T08:00:00.341-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "curacao", "cynar", "genever" ], "ingredients": [ "1 1/2 oz Genever (Bols)", "3/4 oz Cardamaro", "1/2 oz Cynar", "1/4 oz Curaçao (Pierre Ferrand Dry)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Genever (Bols)\n3/4 oz Cardamaro\n1/2 oz Cynar\n1/4 oz Curaçao (Pierre Ferrand Dry)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Thursdays ago, I was still inspired by the Cynar-curaçao combination after having last tinkered with it in the Prelude to a Broken Arm. I thought about how well Genever works with each such as in the\nSherry Duval\nand\nRed Light\n, and I thus selected it as a base spirit. For a fourth component, I opted for Cardamaro which melds well with Genever such as in the\nHerbivore\n.\nFor a name, I selected the Goblins Turned to Stone from a collection of Dutch fairy tales. Here, it showcased orange and malty aromas. Next, grape, caramel, and malt on the sip transformed into malt wine, herbal, orange, and minty notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPFENqdkEyfyXDh7wHKwFK3xUsDk_5giKQWLYSZwlAbHb2RHewWyYioSTpwZhsNUXATxeAQm8QsV2kdl7IiL8hHZbWg8tlliKprKu566YntW-hyJ8Xxr3GrgwucLF0RKo8mbZLbefmXtj/s320/goblinsturnedtostone6260.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPFENqdkEyfyXDh7wHKwFK3xUsDk_5giKQWLYSZwlAbHb2RHewWyYioSTpwZhsNUXATxeAQm8QsV2kdl7IiL8hHZbWg8tlliKprKu566YntW-hyJ8Xxr3GrgwucLF0RKo8mbZLbefmXtj/s800/goblinsturnedtostone6260.jpg", "comment_count": 0 }, { "title": "canongate", "url": "https://cocktailvirgin.blogspot.com/2021/06/canongate.html", "published": "2021-06-18T08:00:00.001-04:00", "updated": "2021-06-18T08:00:00.327-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "aperol", "punt e mes", "scotch", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Scotch (Royal Brakla 12 Year)", "1 1/2 oz Aperol", "1/2 oz Punt e Mes", "1/2 oz Walnut Liqueur (Rosso Nocino)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1 1/2 oz Scotch (Royal Brakla 12 Year)\n1 1/2 oz Aperol\n1/2 oz Punt e Mes\n1/2 oz Walnut Liqueur (Rosso Nocino)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Fridays ago, I removed a book from my computer desk and uncovered a note highlighting the interactions of Aperol, walnut liqueur, and Cynar. The duo of Aperol and walnut has worked great together in the\nOld Money\nand\nMr. Burgess\n, and that got me thinking to one of my favorite nutty-Aperol combinations in the\nProspect Park\nwith Maraschino as the nutty component. Therefore, I made my riff subbing in walnut liqueur for the Maraschino and swapping the spirit to Scotch to complement the walnut element such as in the\nStorm King\n. For a name, I dubbed this one after a historic neighborhood in Edinburgh, Scotland.\nThe Canongate proffered a Scotch and nutty cherry bouquet to the nose. Next, grape, roast, and fruity notes on the sip shot into whisky, walnut, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzhTI__VVqfaEw3htv0FRvDCSi49O8qiqkNbh2D_Y0pp3OlyVK89EGUbkLy5np06X7J4MIvUpjwGLJ6J42GZsIGDixoHT_5qkP-M7whutdIHn7373SfvtY7xVOL6gTMVR0_U3NGUCXCH5/s320/canongate6263.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzhTI__VVqfaEw3htv0FRvDCSi49O8qiqkNbh2D_Y0pp3OlyVK89EGUbkLy5np06X7J4MIvUpjwGLJ6J42GZsIGDixoHT_5qkP-M7whutdIHn7373SfvtY7xVOL6gTMVR0_U3NGUCXCH5/s800/canongate6263.jpg", "comment_count": 2 }, { "title": "don lockwood", "url": "https://cocktailvirgin.blogspot.com/2021/06/don-lockwood.html", "published": "2021-06-19T08:00:00.024-04:00", "updated": "2021-06-19T08:00:00.320-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "T. Cole Newton", "source": "Orpheum Theater", "year": null }, "categories": [ "benedictine", "bitters (Peychaud's)", "madeira", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Rainwater Madeira (1 1/2 oz Blandy's 5 Year Verdelho)", "1/2 oz Bourbon (3/4 oz Old Grand-Dad 114°)", "1/2 oz Benedictine (3/4 oz)", "1 dash Peychaud's Bitters (2 light dash)" ], "instructions": "Stir with ice, strain into a rocks glass with a large cube, and garnish with a lemon twist.", "body_text": "1 oz Rainwater Madeira (1 1/2 oz Blandy's 5 Year Verdelho)\n1/2 oz Bourbon (3/4 oz Old Grand-Dad 114°)\n1/2 oz Benedictine (3/4 oz)\n1 dash Peychaud's Bitters (2 light dash)\nStir with ice, strain into a rocks glass with a large cube, and garnish with a lemon twist.\nTwo Saturdays ago, I returned to T. Cole Newton's\nCocktail Dive Bar\nand spotted the Don Lockwood which in name and Bourbon component only reminded me of the\none\ncreated at Dutch Kills. This one was crafted by Cole for the Orpheum Theater in New Orleans, and he similarly named it after Gene Kelly's character in\nSingin' in the Rain\n. The combination of Madeira and Benedictine was alluring for it worked rather well in the\nProspector\n, and I had success with it in the\nProvocateur\nand\nUndercover Angel\n.\nThe Don Lockwood proffered a lemon oil and grape bouquet. Next, grape and a light caramel note on the sip danced into Bourbon, oxidized fruit, and herbal flavors on the swallow with a lightly anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILuJk-hkFt-9d8BdR5jiFUyWR47k3V9qcNCzP0SSpNrY-nQSNIpad_eK-VLFvvkKg2rHh-RHybkSHKycCTCp0lE6Aq9gEmYCYl3tD4PIMf-bMF-59EIHVoYky59ZTR0Z-_BtldjYKUN4I/s320/donlockwood6264.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILuJk-hkFt-9d8BdR5jiFUyWR47k3V9qcNCzP0SSpNrY-nQSNIpad_eK-VLFvvkKg2rHh-RHybkSHKycCTCp0lE6Aq9gEmYCYl3tD4PIMf-bMF-59EIHVoYky59ZTR0Z-_BtldjYKUN4I/s800/donlockwood6264.jpg", "comment_count": 0 }, { "title": "el camino", "url": "https://cocktailvirgin.blogspot.com/2021/06/el-camino.html", "published": "2021-06-20T08:00:00.012-04:00", "updated": "2021-06-20T08:00:00.333-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Chestnut Club", "year": 2015 }, "categories": [ "benedictine", "bitters (Peychaud's)", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Rye Whiskey (Redemption)", "1/2 oz Benedictine", "4 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Rye Whiskey (Redemption)\n1/2 oz Benedictine\n4 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted the El Camino that was published in a 2015 issue of\nImbibe Magazine\n. The drink was created at the Chestnut Club in Santa Monica, California, and it reminded me of the Don Lockwood that I had mixed up the night before. The combination of a smoky and a non-smoky spirit joined together by Benedictine and Peychaud's reminded me of Death & Co.'s\nShruff's End\n.\nThe El Camino began with an orange, smoke, anise, and vegetal-herbal aroma. Next, a rich, slightly caramel sip drove into rye, smoke, herbal, and bitter cherry flavors on the swallow with a dry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22AFqVY1NOJggS-rMihRtS3Z8tR6gS-9Wb3RWcgHDJGI9LUT4SApSdl-lmuHLP1bu7AzbjXw7f6HPnhoJ8X2DQ1d4kdzMCy8q_zN5TK7sSf7Y2z9cbR1rXD3hdM8N5YQM-GcDrG7fyDgs/s320/elcamino6266.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22AFqVY1NOJggS-rMihRtS3Z8tR6gS-9Wb3RWcgHDJGI9LUT4SApSdl-lmuHLP1bu7AzbjXw7f6HPnhoJ8X2DQ1d4kdzMCy8q_zN5TK7sSf7Y2z9cbR1rXD3hdM8N5YQM-GcDrG7fyDgs/s800/elcamino6266.jpg", "comment_count": 0 }, { "title": "tin city sazerac", "url": "https://cocktailvirgin.blogspot.com/2021/06/tin-city-sazerac.html", "published": "2021-06-21T08:00:00.030-04:00", "updated": "2021-06-21T08:00:00.320-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Peychaud's)", "cognac", "maraschino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand Ambre)", "1 oz Rye Whiskey (Rittenhouse)", "1/2 oz Punt e Mes", "1/2 oz Maraschino (Maraska)", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass pre-rinsed with absinthe (Kübler), and garnish with lemon oil from a twist.", "body_text": "1 oz Cognac (Pierre Ferrand Ambre)\n1 oz Rye Whiskey (Rittenhouse)\n1/2 oz Punt e Mes\n1/2 oz Maraschino (Maraska)\n3 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass pre-rinsed with absinthe (Kübler), and garnish with lemon oil from a twist.\nTwo Mondays ago, I was inspired by all of T. Cole Newton's Sazerac riffs in his\nCocktail Dive Bar\nbook such as the\nNight People\nand\n3, 2, 1 Contact!\n. Therefore, I began to think of drinks that I could mashup into a Sazerac akin to what I did with a Green Point for the\nAlgiers Point\n. Instead of that Manhattan variation as a starting point, I selected the\nRed Hook\nto merge with a Cognac Sazerac especially with how well Maraschino and absinthe work together in the\nImproved Cocktail\n.\nI dubbed this one the Tin City Sazerac after the shantytown that was built in the Red Hook section of Brooklyn during the Great Depression that gave shelter to the longshoremen and sailors waiting for the economy to return. In the glass, it began with a lemon and anise aroma. Next, a grape-driven sip transformed into rye, Cognac, rounded bitter, nutty cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gzJa9krkux9-5iD4eqR_yE_Jb2OlxplgeNSsaEOjImnQN7ESBOnuSwMWRMiqTL9RyCVy9jDGWFQO1ibwKRy7KOBphpKCzhyY1G7VcVppbQA2ctI9Gwq6LKXTmysV7P0JmfbA1fSNdQsR/s320/tincitysaz6268.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gzJa9krkux9-5iD4eqR_yE_Jb2OlxplgeNSsaEOjImnQN7ESBOnuSwMWRMiqTL9RyCVy9jDGWFQO1ibwKRy7KOBphpKCzhyY1G7VcVppbQA2ctI9Gwq6LKXTmysV7P0JmfbA1fSNdQsR/s800/tincitysaz6268.jpg", "comment_count": 0 }, { "title": "pillars of society", "url": "https://cocktailvirgin.blogspot.com/2021/06/pillars-of-society.html", "published": "2021-06-22T08:00:00.034-04:00", "updated": "2021-06-22T08:00:00.408-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "*room temperature", "absinthe", "curacao", "cynar", "punt e mes" ], "ingredients": [ "2 oz Punt e Mes", "3/4 oz Cynar (*)", "1/4 oz Curaçao (Pierre Ferrand) (*)", "2 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Build in a rocks glass, give a quick stir, garnish with a lemon twist, and serve room temperature.", "body_text": "2 oz Punt e Mes\n3/4 oz Cynar (*)\n1/4 oz Curaçao (Pierre Ferrand) (*)\n2 dash Absinthe (1/2 bsp Kübler)\nBuild in a rocks glass, give a quick stir, garnish with a lemon twist, and serve room temperature.\n(*) Original was 1/2 oz each which was too orange forward; I wanted to do a 2:1 which has worked before but 2/3 to 1/3 oz seemed awkward.\nI continued on with my tinkering with the Cynar-curaçao combination, and I began to think about Maks Pazuniak's room temperature drinks such as the\nCharlatan\n. I kept that drink's Punt e Mes base, swapped in the two liqueurs, and accented the concept with absinthe. Moreover, the curaçao in a drink such as this reminded me of Kirk Estopinal's\nHotel Room Temperature\n. Like the\nPrelude to a Broken Arm\n, I kept with the Dada art theme and named this the Pillars of Society after a 1926 piece by Hugo Ball.\nThe Pillars of Society greeted the senses with a lemon, orange, caramel, and grape bouquet. Next, grape and orange notes on the sip flowed into bitter orange and funky vegetal flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJxmT__Q7l5S09TUaIeKEsPc0eFLoUUjQTDwDSHQI7JtgK6DqUKld3S_ZZg1ocQDdtn3o6kusmB2aCAc4NQqo8_1Y2F1X74y0EImN6wrYdIrql7GTb7IVPrZ0IuQkOzYlOoQcpKB1ByKv/s320/pillarsofsoc6270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJxmT__Q7l5S09TUaIeKEsPc0eFLoUUjQTDwDSHQI7JtgK6DqUKld3S_ZZg1ocQDdtn3o6kusmB2aCAc4NQqo8_1Y2F1X74y0EImN6wrYdIrql7GTb7IVPrZ0IuQkOzYlOoQcpKB1ByKv/s800/pillarsofsoc6270.jpg", "comment_count": 0 }, { "title": "the legend of dungeon rock", "url": "https://cocktailvirgin.blogspot.com/2021/06/the-legend-of-dungeon-rock.html", "published": "2021-06-23T08:00:00.066-04:00", "updated": "2021-06-23T08:00:00.805-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "pimento dram", "rum", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Pineapple Rum (Plantation)", "1 oz Amontillado Sherry (Lustau)", "1/4 oz Vanilla Syrup", "1/4 oz Allspice Dram (Hamilton's)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Pineapple Rum (Plantation)\n1 oz Amontillado Sherry (Lustau)\n1/4 oz Vanilla Syrup\n1/4 oz Allspice Dram (Hamilton's)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I was inspired by the flavors of the\nMytoi Gardens\nand the sherry version that preceded it, the\nKuula Hina\n, which I created at Russell House Tavern back in 2014. I wondered if I could make a stirred version of it akin to the\nZombie President\nwhich removed the juice elements of the Zombie and merged it with an El Presidente. While the lime juice I simply removed, the pineapple juice element was represented by pineapple rum. For a name, I was kept with the Mytoi Gardens theme of Massachusetts seaside landmarks and named this the Legend of Dungeon Rock. Legend has it that pirates traveled up the Saugus River to Lynn, Massachusetts, to bury treasure in a cave. After the three other pirates were captured by the British, the final pirate, Thomas Veale, hid in the cave with the treasure, and an earthquake in 1658 apparently entombed him there. In 1852, Hiram Marble, a spiritualist, built a house in that area. He claimed to have received a message from Veale, and he proceeded to dig a tunnel underground to uncover that treasure without luck.\nThe Legend of Dungeon Rock met the nose with a pineapple, vanilla, and allspice aroma. Next, grape with bright fruit notes on the sip led into pineapple, rum, nutty, vanilla, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugaANtWBn1gqQaf6WXGRNjmThGZa7lyQ2rM_CineCoPAvPbRkVZIaMrYtmJMErZ12ETTN8uGmwO_qFcRPB_nKNrmwpxTHTa9SA21qjktHs-HLCXBNwnAHndQiEgkm99M_Sj4SCjjpr9pu/s320/legenddungeon6272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugaANtWBn1gqQaf6WXGRNjmThGZa7lyQ2rM_CineCoPAvPbRkVZIaMrYtmJMErZ12ETTN8uGmwO_qFcRPB_nKNrmwpxTHTa9SA21qjktHs-HLCXBNwnAHndQiEgkm99M_Sj4SCjjpr9pu/s800/legenddungeon6272.jpg", "comment_count": 0 }, { "title": "angel of tombstone", "url": "https://cocktailvirgin.blogspot.com/2021/06/angel-of-tombstone.html", "published": "2021-06-24T08:00:00.028-04:00", "updated": "2021-06-24T08:00:00.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Holly Booth", "source": "High West Distillery", "year": null }, "categories": [ "amaro nonino", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz High West Rendezvous Rye (Sazerac)", "1/2 oz Punt e Mes", "1/2 oz Amaro Nonino" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/2 oz High West Rendezvous Rye (Sazerac)\n1/2 oz Punt e Mes\n1/2 oz Amaro Nonino\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Thursdays ago, I selected Brian Bartels'\nThe United States of Cocktails\nbook and spied a Manhattan variation called the Angel of Tombstone. The recipe was created by Holly Booth of the High West Distillery in Park City, Utah, and the name is most likely a reference to Nellie Cashman who gained fame in the West for her charitable and compassionate acts towards miners and townsfolk in Gold Rush areas. In cocktail form, it showcased a rye, orange, and grape aroma. Next, grape and caramel on the sip dug into rye flavors along with bitter grapefruit and orange ones on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSsLVf4yJ6C50RmgsmPUm7bOyG6PKJmM0r95ezz9LDwdDqvouNWWsISlA06seAF7SOLWWF3hOYQvQs-JUgK-iyIqEzG2JF5cC1-miAv94NaNcnpk_mqLk1nByEbcnHsRT79WmltfQ65zW/s320/angeltombstone6273.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSsLVf4yJ6C50RmgsmPUm7bOyG6PKJmM0r95ezz9LDwdDqvouNWWsISlA06seAF7SOLWWF3hOYQvQs-JUgK-iyIqEzG2JF5cC1-miAv94NaNcnpk_mqLk1nByEbcnHsRT79WmltfQ65zW/s800/angeltombstone6273.jpg", "comment_count": 0 }, { "title": "man in black", "url": "https://cocktailvirgin.blogspot.com/2021/06/man-in-black.html", "published": "2021-06-25T08:00:00.020-04:00", "updated": "2021-06-25T08:00:00.352-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Casey Estrada", "source": "Meet the Moon", "year": 2020 }, "categories": [ "amaro", "bitters (orange)", "bitters (other)", "creme de cacao", "mezcal", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Old Forester 100°)", "1/2 oz Del Maguey Mezcal Vida (Fidencio)", "1/2 oz Tempus Fugit Crème de Cacao", "1/2 oz Amaro Ramazzotti", "4 dash Scrappy's Orange Bitters", "2 dash Scrappy's Firewater Tincture (Housemade Hellfire Bitters)" ], "instructions": "Stir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange (grapefruit) twist.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Old Forester 100°)\n1/2 oz Del Maguey Mezcal Vida (Fidencio)\n1/2 oz Tempus Fugit Crème de Cacao\n1/2 oz Amaro Ramazzotti\n4 dash Scrappy's Orange Bitters\n2 dash Scrappy's Firewater Tincture (Housemade Hellfire Bitters)\nStir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange (grapefruit) twist.\nTwo Fridays ago, I ventured back into the 2020\nCommunity Cocktails\nbook and spotted the Man in Black by Casey Estrada at Seattle's Meet the Moon. The combination of Bourbon and mezcal reminded me fondly of the various drinks that paired rye with mezcal such as\nMy Old Piano\nand the\nDevil's Soul\n. In the glass, the Man in Black began with a grapefruit, caramel, and smoke aroma. Next, caramel, roast, and dried fruit notes on the sip turned into Bourbon, smoky agave, root beer, chocolate, and chili spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsDxeYiDOxQ_PJ4pYrKyxMJymdsTuoweUIn7YfCGeY7BgPeFVg8pCZhu0Hi0HYc6YyV77ow3cRxPlYpyf_9wq7TddjxXAcLw1go4AiDigU1vbb6iL0OkdEtd4Gd0N9gG89aSuTip_oYAV/s320/maninblack6276.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsDxeYiDOxQ_PJ4pYrKyxMJymdsTuoweUIn7YfCGeY7BgPeFVg8pCZhu0Hi0HYc6YyV77ow3cRxPlYpyf_9wq7TddjxXAcLw1go4AiDigU1vbb6iL0OkdEtd4Gd0N9gG89aSuTip_oYAV/s800/maninblack6276.jpg", "comment_count": 0 }, { "title": "winter is coming", "url": "https://cocktailvirgin.blogspot.com/2021/06/winter-is-coming.html", "published": "2021-06-26T08:00:00.021-04:00", "updated": "2021-06-26T08:00:00.340-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Christian Huisman", "source": "The United States of Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "campari", "pimento dram", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Rocktown Bourbon (Four Roses)", "1/2 oz Campari", "1/4 oz St. Elizabeth Allspice Dram (Hamilton's)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Rocktown Bourbon (Four Roses)\n1/2 oz Campari\n1/4 oz St. Elizabeth Allspice Dram (Hamilton's)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Saturdays, I decided to make a recipe that I had spotted in Brian Bartels'\nThe United States of Cocktails\ncalled Winter is Coming. This\nGame of Thrones\n-inspired drink was crafted by Christian Huisman at the Rocktown Distillery in Little Rock, Arkansas, and the Campari-allspice duo reminded me of drinks like the\nLouanalao\n,\nChester Rapkin\n, and\nBerry Wall\n. This Old Fashioned riff proffered a lemon, Bourbon, and allspice bouquet to the nose. Next, malt with a vague fruit note on the sip ventured into Bourbon, orange, allspice, and light roast coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYO6aAjW_6zbvjW4f371BrcNkxKGjeSODGJoSpElqFWBXpuVxpJEuWnZQ1LewnWhep3W_NKOkdWsosWRajoz9qEhkLlrI44Q4DgqzmMb7SncWD5LBMuJZmw4A1Vq2yzgdRa3N5Vnf-nl_F/s320/wintercoming6278.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYO6aAjW_6zbvjW4f371BrcNkxKGjeSODGJoSpElqFWBXpuVxpJEuWnZQ1LewnWhep3W_NKOkdWsosWRajoz9qEhkLlrI44Q4DgqzmMb7SncWD5LBMuJZmw4A1Vq2yzgdRa3N5Vnf-nl_F/s800/wintercoming6278.jpg", "comment_count": 0 }, { "title": "last rites", "url": "https://cocktailvirgin.blogspot.com/2021/06/last-rites.html", "published": "2021-06-27T08:00:00.035-04:00", "updated": "2021-06-27T08:00:00.332-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Anderson Stockdale", "source": "12 Mile Limit", "year": 2011 }, "categories": [ "bitters (mole)", "chartreuse (yellow)", "curacao", "genever", "lemon juice" ], "ingredients": [ "1 1/2 oz Bols Genever", "1/2 oz Yellow Chartreuse", "1/2 oz Curaçao (Pierre Ferrand)", "1/2 oz Lemon Juice", "2 dash Chocolate Bitters (Scrappy's)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bols Genever\n1/2 oz Yellow Chartreuse\n1/2 oz Curaçao (Pierre Ferrand)\n1/2 oz Lemon Juice\n2 dash Chocolate Bitters (Scrappy's)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Sundays ago, I returned to T. Cole Newton's\nCocktail Dive Bar\nand spotted the Last Rites. The recipe was crafted by Anderson Stockdale at New Orleans' 12 Mile Limit in 2011, and the combination reminded me of a Genever version of the\nEast Village Athletic Club\n(but nothing like the late 1950s Tiki\nLast Rites\n). In the glass, the Last Rites donated a lemon oil and malty aroma. Next, lemon, malt, and honey notes on the sip transitioned to malt, orange, and herbal flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bpqlT59hi3c0mEX4AWRpVdA4M22K9E9V_Tb_PVJ9Z_fqJK_nft_4SKeMdC2bJ8radzeKCDPFmRvh_2BafKaEft9Z3uxHlNIACH53TVsswV4rFzVrPUxOgBbaHLvHWkMejMG1B_cEGCCV/s320/lastrites6280.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bpqlT59hi3c0mEX4AWRpVdA4M22K9E9V_Tb_PVJ9Z_fqJK_nft_4SKeMdC2bJ8radzeKCDPFmRvh_2BafKaEft9Z3uxHlNIACH53TVsswV4rFzVrPUxOgBbaHLvHWkMejMG1B_cEGCCV/s800/lastrites6280.jpg", "comment_count": 0 }, { "title": "no loitering", "url": "https://cocktailvirgin.blogspot.com/2021/06/no-loitering.html", "published": "2021-06-28T08:00:00.024-04:00", "updated": "2021-06-28T08:00:00.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "averna", "bitters (aromatic)", "campari", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Averna", "3/4 oz Campari", "2 dash Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with either a lemon or orange twist (lemon twist).", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Averna\n3/4 oz Campari\n2 dash Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a cocktail coupe, and garnish with either a lemon or orange twist (lemon twist).\nTwo Mondays ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted New York City bartender Rafa Garcia Febles' No Loitering that he created in 2014. He described it as a, \"\nBlack Manhattan\nmeets a Boulevardier, with bonus political #COMMENTARY via the name\"; with the rye and 2:1:1:bitters ratio, it reminded me more of a\n1794\nthan a Boulevardier, but the street-themed reference fits better here. Moreover, the duo of Averna and Campari have worked well in cocktails such as the\nBoulevard of Broken Dreams\n,\nThe Departed\n, and\nTwelve Gauge\n, such that I was intrigued at giving this one a go.\nThe No Loitering proffered a lemon, rye, and caramel bouquet to the nose. Next, caramel with a hint of fruit on the sip lingered until a rye, chocolaty caramel, and bitter orange swallow with a clove and allspice finish chased it away.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBGaOE5lfdf-RyfuPHXxZOJQVizsbJuTJmi9xGyA5qD5Af_8o6CF9UHmtoKm4Xot7s3_sCI9Dfb7TLQwj-Lz9Nkl6hgtf14rD7G0css4GKawTBViPPVjKbJwxUpS_uYnbTlUjmj-r3atJ/s320/noloitering6282.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBGaOE5lfdf-RyfuPHXxZOJQVizsbJuTJmi9xGyA5qD5Af_8o6CF9UHmtoKm4Xot7s3_sCI9Dfb7TLQwj-Lz9Nkl6hgtf14rD7G0css4GKawTBViPPVjKbJwxUpS_uYnbTlUjmj-r3atJ/s800/noloitering6282.jpg", "comment_count": 0 }, { "title": "rob ford", "url": "https://cocktailvirgin.blogspot.com/2021/06/rob-ford.html", "published": "2021-06-29T08:00:00.024-04:00", "updated": "2021-06-29T08:00:00.369-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Danielle Maurin", "source": "12 Mile Limit", "year": null }, "categories": [ "apricot liqueur", "bitters (orange)", "mezcal", "scotch", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Mezcal (Fidencio)", "3/4 oz Blended Scotch (Famous Grouse)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Sweet Vermouth (Cocchi)", "2 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange (grapefruit) twist.", "body_text": "3/4 oz Mezcal (Fidencio)\n3/4 oz Blended Scotch (Famous Grouse)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Sweet Vermouth (Cocchi)\n2 dash Orange Bitters (Scrappy's)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange (grapefruit) twist.\nTwo Tuesdays ago, T. Cole Newton's\nCocktail Dive Bar\nbook was still out on the counter, so I flipped through and found the Rob Ford. The recipe was 12 Mile Limit's riff on the Rob Roy created by Danielle Maurin, and she named it after the infamous crack smoking mayor of Toronto. With Scotch and apricot having a pleasant history together such as in the\nNoble Order\nand\nLibrary Card\n, I set off to make this drink. Once prepared, it gave forth a grapefruit, apricot, and agave smoke aroma. Next, grape and malt on the sip slid into Scotch, vegetal, apricot, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5iCSy84EPvlMuY1hUMALZRtXithZ5wCrpgpQg8UtIULGcbLWXnr8hQllsy_lWSKefwMUAThlZywoI8DSujKrqGRHHLi5N31mzyo7JSPkFa9xYbTWmlKDvf6qjGFYsOQLcFr0PBM3V9rm/s320/robford6283.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5iCSy84EPvlMuY1hUMALZRtXithZ5wCrpgpQg8UtIULGcbLWXnr8hQllsy_lWSKefwMUAThlZywoI8DSujKrqGRHHLi5N31mzyo7JSPkFa9xYbTWmlKDvf6qjGFYsOQLcFr0PBM3V9rm/s800/robford6283.jpg", "comment_count": 0 }, { "title": "tahitian honey bee", "url": "https://cocktailvirgin.blogspot.com/2021/06/tahitian-honey-bee.html", "published": "2021-06-30T08:00:00.044-04:00", "updated": "2021-06-30T08:00:00.440-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "Trader Vic's 1972 Bartender's Guide Revised", "year": 1972 }, "categories": [ "honey", "lemon juice", "rum" ], "ingredients": [ "2 oz Light Puerto Rican Rum (Bacardi 4 Year)", "1/2 oz Lemon Juice", "1/4 oz Honey (1/2 oz Honey Syrup)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Light Puerto Rican Rum (Bacardi 4 Year)\n1/2 oz Lemon Juice\n1/4 oz Honey (1/2 oz Honey Syrup)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I selected Trader Vic's 1972\nBartender's Guide Revised\nand spotted the Tahitian Honey Bee that was demarcated as a Trader Vic original. As I described in Yvonne's egg white riff called the\nYvonne's Honey Bee\n, David Embury's in\nThe Fine Art of Mixing Drinks\nexplained that the gin-based Bee's Knees could be made with rum, \"the same drink, except for the use of white Cuban rum in place of the gin, is known as the Honeysuckle. The same drink with Jamaican rum is the Honey Bee.\" Here, this Honey Bee called for light Puerto Rican rum which would be closer to the Honeysuckle moreso than the Honey Bee. In the glass, the Tahitian Honey Bee buzzed to the nose with a lemon, oak-aged rum, and floral bouquet. Next, lemon and honey on the sip landed upon aged rum and tart floral flavors on the swallow. Indeed, the lemon made for a different drink than lime has in the Daiquiri or the\nAir Mail\ndue to the lack of malic acid that comes through in the swallow in lime-based Sours (see this\ntalk summary\nfor more information).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nIYTtjKZrM8h4VnO5Hysjz2_QPbXLOedwjmFzjrepAWctgs4rYjsPEU9YSCdQxeeEXX570V8eZux6D_pOUQ4Isz0cza82tWEJPemIo2__Aoi5W_pYVTl9BvdO3NkEQ1kIDoec_lwSfun/s320/tahitianhoneybee6285.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nIYTtjKZrM8h4VnO5Hysjz2_QPbXLOedwjmFzjrepAWctgs4rYjsPEU9YSCdQxeeEXX570V8eZux6D_pOUQ4Isz0cza82tWEJPemIo2__Aoi5W_pYVTl9BvdO3NkEQ1kIDoec_lwSfun/s800/tahitianhoneybee6285.jpg", "comment_count": 0 }, { "title": "seas the day", "url": "https://cocktailvirgin.blogspot.com/2021/07/seas-day.html", "published": "2021-07-01T08:00:00.029-04:00", "updated": "2021-07-01T08:00:00.340-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Trevor Osterman", "source": "Heartwood Provisions", "year": 2020 }, "categories": [ "lime juice", "pineapple syrup", "rum (white)", "strega", "tequila" ], "ingredients": [ "1 1/2 oz Rhum Agricole (Clement Premiere Canne)", "1/2 oz Blanco Tequila (Cimarron)", "3/4 oz Lime Juice", "1/2 oz Pineapple Syrup", "1/4 oz Strega" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orchid (ornamental pea blossom).", "body_text": "1 1/2 oz Rhum Agricole (Clement Premiere Canne)\n1/2 oz Blanco Tequila (Cimarron)\n3/4 oz Lime Juice\n1/2 oz Pineapple Syrup\n1/4 oz Strega\nShake with ice, strain into a cocktail coupe, and garnish with an orchid (ornamental pea blossom).\nTwo Thursdays ago, I began scanning the pages of the 2020\nCommunity Cocktails\nbook when I happened upon the Seas the Day. This unusual Daiquiri riff was crafted by Trevor Osterman at Seattle's Heartwood Provisions. Rhum agricole has worked well with tequila in Martin Cate's\nMenehune Gonzalez\nand my\nGunwale Punch\n, so I was curious to see it in action again. The Seas the Day once prepared sailed in with a grassy funky aroma. Next, lime and pineapple on the sip cruised into funky rum melding into tequila via the vegetal element on the swallow along with pineapple and Strega's spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFxZPJERRo9UwXw8CNIz1DoG2mZHTG871gOqXzPayiBRe2wx5e2zG7tbv4Yq0KkfcRHFQMgs4gJS5U2SbG_u29YWrPSOVSPs-YKoNHSzlb7daOdD7SxnxL9QOD_XTCSP_ERtmTRLAodU3/s320/seastheday6288.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFxZPJERRo9UwXw8CNIz1DoG2mZHTG871gOqXzPayiBRe2wx5e2zG7tbv4Yq0KkfcRHFQMgs4gJS5U2SbG_u29YWrPSOVSPs-YKoNHSzlb7daOdD7SxnxL9QOD_XTCSP_ERtmTRLAodU3/s800/seastheday6288.jpg", "comment_count": 0 }, { "title": "honi honi", "url": "https://cocktailvirgin.blogspot.com/2021/07/honi-honi.html", "published": "2021-07-02T08:00:00.031-04:00", "updated": "2021-07-02T08:00:00.325-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Victor Bergeron", "source": "Trader Vic's Bartender's Guide Revised", "year": 1972 }, "categories": [ "curacao", "lime juice", "orgeat", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Blended Whisky (2 oz Four Roses)", "1 1/2 oz Trader Vic's Mai Tai Mix (3/4 oz Lime Juice, 1/2 oz Orgeat, 1/2 oz Pierre Ferrand Curaçao)" ], "instructions": "Shake with crushed ice, pour into a Tahitian mug (coconut mug), and garnish with mint and a fruit stick (omit).", "body_text": "1 1/2 oz Blended Whisky (2 oz Four Roses)\n1 1/2 oz Trader Vic's Mai Tai Mix (3/4 oz Lime Juice, 1/2 oz Orgeat, 1/2 oz Pierre Ferrand Curaçao)\nShake with crushed ice, pour into a Tahitian mug (coconut mug), and garnish with mint and a fruit stick (omit).\nTwo Fridays ago, I returned to Trader Vic's 1972\nBartender's Guide Revised\nand spotted the Honi Honi which was marked as a Trader Vic original. While the 1946 edition of his book had a recipe under the same name with rum, apricot liqueur, and lemon, this one was a whiskey Mai Tai. The first few times that I had spotted the recipe over the years, I assumed that \"blended whisky\" meant a blended Scotch Mai Tai; however, Trader Vic spelled all aged grain-based spirits as \"whisky,\" other bloggers and Instagrammers have made this drink with Bourbon, and I confirmed the Bourbon aspect by viewing old Trader Vic restaurant menus. Therefore, I opted for a blended Bourbon -- namely Four Roses Yellow Label -- instead of a blended Scotch as I first suspected or a blended whiskey (perhaps 20% or more Bourbon diluted with grain neutral spirits) which would have been rather common in the 1970s.\nThe Honi Honi greeted the nose with a mint bouquet before launching into a creamy and lime sip. Next, the swallow came through with Bourbon, orange, earthy-nutty, and lime flavors. The lime juice did not greatly clash with the American whiskey here as I expected, but my gut would have steered me to the lemon juice that was used in the\nBluegrass Mai Tai\ninstead if I had created the drink myself.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyVK1Nq4HqJufeGmyJkaNK58-q9Bist7QhaI_qbVgZi5MhPRIWti7OGiweOhBNUp2myb7Kv0k2NKZP4b7-VaMSil7y2ope_G8UfsFhjSy-u8sVKZM5cFZFgVPq4y_OwEjqYM-6eaLM_jr/s320/honihoni6289.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyVK1Nq4HqJufeGmyJkaNK58-q9Bist7QhaI_qbVgZi5MhPRIWti7OGiweOhBNUp2myb7Kv0k2NKZP4b7-VaMSil7y2ope_G8UfsFhjSy-u8sVKZM5cFZFgVPq4y_OwEjqYM-6eaLM_jr/s800/honihoni6289.jpg", "comment_count": 0 }, { "title": "wilderness", "url": "https://cocktailvirgin.blogspot.com/2021/07/wilderness.html", "published": "2021-07-03T08:00:00.006-04:00", "updated": "2021-07-03T08:00:00.332-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Melissa Cross", "source": "Vito's", "year": null }, "categories": [ "cynar", "lillet", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Noble Oak Rye (Templeton)", "3/4 oz Cocchi Americano", "3/4 oz Cynar" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Noble Oak Rye (Templeton)\n3/4 oz Cocchi Americano\n3/4 oz Cynar\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays, I began perusing the 2020\nCommunity Cocktails\nbook when I came across the Wilderness crafted by Melissa Cross at Seattle's Vito's. The combination of rye, Cocchi Americano, and Cynar reminded me of the rum-based\nTailor of Panama\nand the Scotch-based\nGloamin Dwines\n. In the glass, the Wilderness showcased an orange oil over caramel aroma. Next, the caramel from the Cynar continued on into the sip where it joined orchard fruit and orange notes, and the swallow came through with rye and mint herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrk5odjFXWvmWLnaSQhYIdBsemrQ3vgXh5Ng9kxGl7Tf1JKwE8RSrA_9WxYRZ2eKv7PZimPtcTXQEX5FzTTg1re7LiCz14EELb0lhDzV_h3YlXJB7Upm__mE0S92OzXa9s2xYELBR_6oX/s320/wilderness6292.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrk5odjFXWvmWLnaSQhYIdBsemrQ3vgXh5Ng9kxGl7Tf1JKwE8RSrA_9WxYRZ2eKv7PZimPtcTXQEX5FzTTg1re7LiCz14EELb0lhDzV_h3YlXJB7Upm__mE0S92OzXa9s2xYELBR_6oX/s800/wilderness6292.jpg", "comment_count": 0 }, { "title": "the crafty & elusive elk", "url": "https://cocktailvirgin.blogspot.com/2021/07/the-crafty-elusive-elk.html", "published": "2021-07-04T08:00:00.030-04:00", "updated": "2021-07-04T08:00:00.357-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Daniel Warrilow", "source": "Son of a Gun", "year": 2011 }, "categories": [ "bitters (orange)", "falernum", "lime juice", "maraschino", "mezcal", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Cimarron)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Velvet Falernum", "1/2 oz Luxardo Maraschino", "3/4 oz Lime Juice", "2 dash Orange Bitters (Scrappy's)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wheel.", "body_text": "1 oz Blanco Tequila (Cimarron)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Velvet Falernum\n1/2 oz Luxardo Maraschino\n3/4 oz Lime Juice\n2 dash Orange Bitters (Scrappy's)\nShake with ice, strain into a coupe glass, and garnish with a lime wheel.\nTwo Sundays ago, I selected the\nKindred Cocktails\ndatabase as my drink recipe source for the night. There, I spied a 2011 recipe that bartender Daniel Warrilow entered himself from his time at Los Angeles' Son of a Gun restaurant called the Crafty & Elusive Elk. The combination reminded me of an agave-based version of the\nCharley's Royal Reserve Cocktail\nfrom Crosby Gaige's 1941\nCocktail Guide & Ladies' Companion\n. Once prepared, the drink began with a lime, vegetal, nutty-funky, and smoke aroma. Next, lime with some richness on the sip gave way to smoky agave, clove, and nutty cherry flavors on the swallow. I was at first concerned that the Maraschino would dominate the flavor profile, but it did a great job complementing the mezcal here and adding base notes to counter the brighter ingredients.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAUIQkJ0p6mOOg4pjgx4TylvMIFKBihzDqLo04YkygAodXlFDzkARHfWWIy2xVE8-LRcG2_NINw2HakoDzdVp0PBJFfR6NOmnybUIXBP-VrVvsSdErFHXFQk-QhJC4fziEAaAanoooL6c/s320/craftyelk6293.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAUIQkJ0p6mOOg4pjgx4TylvMIFKBihzDqLo04YkygAodXlFDzkARHfWWIy2xVE8-LRcG2_NINw2HakoDzdVp0PBJFfR6NOmnybUIXBP-VrVvsSdErFHXFQk-QhJC4fziEAaAanoooL6c/s800/craftyelk6293.jpg", "comment_count": 0 }, { "title": "little caribbean", "url": "https://cocktailvirgin.blogspot.com/2021/07/little-caribbean.html", "published": "2021-07-05T08:00:00.039-04:00", "updated": "2021-07-05T08:00:00.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "bitters (Peychaud's)", "herbsainte", "orgeat", "punt e mes", "rum", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Plantation Pineapple Rum", "3/4 oz Punt e Mes", "1/4 oz Orgeat", "2 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a coupe glass pre-rinsed with Herbsaint, and garnish with a cherry.", "body_text": "1 oz Rittenhouse Rye\n1 oz Plantation Pineapple Rum\n3/4 oz Punt e Mes\n1/4 oz Orgeat\n2 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a coupe glass pre-rinsed with Herbsaint, and garnish with a cherry.\nTwo Mondays ago, one of my friends and regulars stopped into the Smoke Shop for dinner. For one of his drinks, he requested a Manhattan. When I inquired if he wanted a classic, a riff, or even something tropical, he latched on to the last option for he had spent part of the weekend making Tiki drinks for a gathering. I decided to riff on the\nMartinique\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\n, and I altered the rye whiskey base and pineapple juice into a split of rye and pineapple rum. Also, instead of sweet vermouth, I swapped in Punt e Mes embittered by Angostura and Peychaud's.\nWhen I got home, I decided to make my own using my homemade orgeat instead of the Giffard that we have at work. Moreover, I dubbed it the Little Caribbean after a neighborhood in Brooklyn. It began with a pineapple, anise, and rye aroma. Next, a creamy, grape, and tropical fruit sip slid into rye, rum, pineapple, bitter herbal, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjaZd1RotGiqRrj5IaYslY1Vc9l0KsqesRyG7J8J_eZdjEsHN4pd-ues-hrDYJuQMqaCJ_-VRa7R8tV3P0bnGwHc0q8I3ReRxHqN1d9gBqqNon1cQGx8q87ndcWshuia3gYMScrcwHMEi/s320/littlecaribbean6295.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjaZd1RotGiqRrj5IaYslY1Vc9l0KsqesRyG7J8J_eZdjEsHN4pd-ues-hrDYJuQMqaCJ_-VRa7R8tV3P0bnGwHc0q8I3ReRxHqN1d9gBqqNon1cQGx8q87ndcWshuia3gYMScrcwHMEi/s800/littlecaribbean6295.jpg", "comment_count": 0 }, { "title": "metro century", "url": "https://cocktailvirgin.blogspot.com/2021/07/metro-century.html", "published": "2021-07-06T08:00:00.007-04:00", "updated": "2021-07-06T08:00:00.284-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "Hawthorne", "year": null }, "categories": [ "bitters (orange)", "creme de cacao", "lemon juice", "lillet", "rum (white)" ], "ingredients": [ "1 1/2 oz Plantation 3 Star White Rum (Privateer Tres Aromatique)", "1/2 oz Cocchi Americano", "1/2 oz White Crème de Cacao (Bols)", "1/2 oz Lemon Juice", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Plantation 3 Star White Rum (Privateer Tres Aromatique)\n1/2 oz Cocchi Americano\n1/2 oz White Crème de Cacao (Bols)\n1/2 oz Lemon Juice\n1 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, I was scanning the Hawthorne bar bible when I spotted Jackson Cannon's rum riff on the 20th Century. He dubbed this variation the Metro Century, and the menu subtitle was \"light rail to light speed.\" In the glass, the Metro Century proffered a funky rum and chocolate aroma. Next, lemon and orchard fruit notes on the sip flew into rum and chocolate flavors on the swallow with a lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQxwwWlHt-3NhbsYcah_QNOzM2X8UlwICBouNXYCLQf-uo_cofdzBWlajzNxe2kTD21QCrSDj0aAiDAE3GDVTrGKk2pwEX1UiFz6xXzgIEPh2_JMzyU85k0hGEyMLpfcXc_PehO8GV8A_/s320/metrocentury6298.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQxwwWlHt-3NhbsYcah_QNOzM2X8UlwICBouNXYCLQf-uo_cofdzBWlajzNxe2kTD21QCrSDj0aAiDAE3GDVTrGKk2pwEX1UiFz6xXzgIEPh2_JMzyU85k0hGEyMLpfcXc_PehO8GV8A_/s800/metrocentury6298.jpg", "comment_count": 0 }, { "title": "when you're a jet", "url": "https://cocktailvirgin.blogspot.com/2021/07/when-youre-jet.html", "published": "2021-07-07T08:00:00.010-04:00", "updated": "2021-07-07T08:00:00.321-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Amanda Schuster", "source": "New York Cocktails", "year": null }, "categories": [ "amer picon", "bitters (mole)", "rum", "vermouth (dry)" ], "ingredients": [ "1 1 /2 oz Aged Dark Rum (Diplomatico Riserva Exlusiva)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Bigallet China-China (Torani Amer)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lime twist.", "body_text": "1 1 /2 oz Aged Dark Rum (Diplomatico Riserva Exlusiva)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Bigallet China-China (Torani Amer)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a lime twist.\nTwo Wednesdays prior, I selected Amanda Schuster's\nNew York Cocktails\nbook from the shelf. There, I was lured in by Amanda's Rum Manhattan that reminded her of a\nJet Pilot\n, so she called it When You're a Jet after the\nWestside Story\nsong. Once prepared, the drink showcased a lime oil and dark rum bouquet to the nose. Next, caramel and orchard fruit notes on the sip danced into rum and dark bitter orange flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YbvXKerYi0cZzDkQc2fwNyQwBOELajWhpTCl0LQz37pbpg_CKHDoVzHpZN8-XZfEWzpAzNfWNxhPpMWMPkLzrOFObu4WkhzToYzfUR6J0qAxmCpj-1W3FsH-MZqt13D7faKPjrc8bdTM/s320/whenyoureajet6300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YbvXKerYi0cZzDkQc2fwNyQwBOELajWhpTCl0LQz37pbpg_CKHDoVzHpZN8-XZfEWzpAzNfWNxhPpMWMPkLzrOFObu4WkhzToYzfUR6J0qAxmCpj-1W3FsH-MZqt13D7faKPjrc8bdTM/s800/whenyoureajet6300.jpg", "comment_count": 0 }, { "title": "vancouver", "url": "https://cocktailvirgin.blogspot.com/2021/07/vancouver.html", "published": "2021-07-08T08:00:00.014-04:00", "updated": "2021-07-08T08:00:00.317-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "William Boothby's World Drinks & How to Mix Them", "year": 1934 }, "categories": [ "benedictine", "bitters (orange)", "gin", "vermouth (sweet)" ], "ingredients": [ "1/2 jigger Gin (2 oz Bombay Dry)", "1/4 jigger Italian Vermouth (1 oz Cocchi Sweet)", "1 spoon Benedictine (1/4 oz)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a pimola (olive stuffed with a chili pepper). Rolls Royce", "body_text": "1/2 jigger Gin (2 oz Bombay Dry)\n1/4 jigger Italian Vermouth (1 oz Cocchi Sweet)\n1 spoon Benedictine (1/4 oz)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a pimola (olive stuffed with a chili pepper).\nTwo Thursdays ago, I began a search for the evening's cocktail in William Boothby's 1934\nWorld Drinks & How to Mix Them\n. There, I spotted the Vancouver that fell somewhere between the\nRolls Royce\nfrom the\nSavoy Cocktail Book\nand the\nFitchett\nfrom\nThe How and When\n. Here, it displayed the gin's pine-like and the vermouth's grape aromas. Next, the grape continued on into the sip, and the swallow sealed the deal with gin, sweet grape, and herbal flavors with some spicy heat from the chili pepper-stuffed olive's brine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHyI126qXdT7X-N1y0QuDtlvWTJcBkYf-8qaNi9PJRP15jfzgbczhPDkUNvnacQHw1Eps1Kk68le8NjijEzNY-5xehRIYIgHvjoh96NfjTF3hxesaegMvR2SgLrn4Pbd0xwIPg3pCc34C/s320/vancouver6302.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHyI126qXdT7X-N1y0QuDtlvWTJcBkYf-8qaNi9PJRP15jfzgbczhPDkUNvnacQHw1Eps1Kk68le8NjijEzNY-5xehRIYIgHvjoh96NfjTF3hxesaegMvR2SgLrn4Pbd0xwIPg3pCc34C/s800/vancouver6302.jpg", "comment_count": 0 }, { "title": "dark matter", "url": "https://cocktailvirgin.blogspot.com/2021/07/dark-matter.html", "published": "2021-07-09T08:00:00.017-04:00", "updated": "2021-07-09T08:00:00.281-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Rob Ficks", "source": "Hawthorne", "year": null }, "categories": [ "amaro", "creole shrub", "kahlua", "whiskey" ], "ingredients": [ "2 oz Suntory Toki Whisky (Kavalan)", "1/2 oz Sfumato Rabarbaro", "1/4 oz Clement Creole Shrubb (Pierre Ferrand Curaçao)", "1/4 oz Coffee Cordial (Kahlua)", "3 drop Saline (1 small pinch Salt)" ], "instructions": "Stir with ice, strain into a double old fashioned glass, and garnish with orange oil from a twist.", "body_text": "2 oz Suntory Toki Whisky (Kavalan)\n1/2 oz Sfumato Rabarbaro\n1/4 oz Clement Creole Shrubb (Pierre Ferrand Curaçao)\n1/4 oz Coffee Cordial (Kahlua)\n3 drop Saline (1 small pinch Salt)\nStir with ice, strain into a double old fashioned glass, and garnish with orange oil from a twist.\nTwo Fridays ago, I returned to the Hawthorne bar bible and spotted the Dark Matter by bartender Rob Ficks who now is at Pammy's in Cambridge. This bitter whisky drink was subtitled, \"it's what you don't see that shapes our universe\"; despite the physics allusion, I wondered if it was named after the Chicago coffee roaster given the coffee cordial in the recipe. The Dark Matter began with orange oil over dark herbal and smoky aromas. Next, a roasty char and orange sip transmuted into whisky, bitter herbal, and coffee-orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Dy4gGg0sUZ0-b2BrU8XuJ6XC5i3aETdBHbLM2DvRThr1FGQ2q96R5fOoyNmf2KbhSwoFGeDjcRL9EFfjvAQY07Q_PsSUP-dB7tp9_-zLVHxHsTqc_6Wj1F1jEnc9AUJistGMM2R3aYVv/s320/darkmatter6303.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Dy4gGg0sUZ0-b2BrU8XuJ6XC5i3aETdBHbLM2DvRThr1FGQ2q96R5fOoyNmf2KbhSwoFGeDjcRL9EFfjvAQY07Q_PsSUP-dB7tp9_-zLVHxHsTqc_6Wj1F1jEnc9AUJistGMM2R3aYVv/s800/darkmatter6303.jpg", "comment_count": 0 }, { "title": "long way home", "url": "https://cocktailvirgin.blogspot.com/2021/07/long-way-home.html", "published": "2021-07-10T08:00:00.037-04:00", "updated": "2021-07-10T08:00:00.292-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Andrea Zeuge", "source": "Community Cocktails", "year": 2020 }, "categories": [ "aquavit", "maraschino", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1 oz Aalborg Aquavit", "1/2 oz Mancino Bianco Vermouth (Dolin Blanc)", "1/4 oz Luxardo Maraschino" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Rittenhouse Rye\n1 oz Aalborg Aquavit\n1/2 oz Mancino Bianco Vermouth (Dolin Blanc)\n1/4 oz Luxardo Maraschino\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I returned to the 2020\nCommunity Cocktails\nbook were I spied the Long Way Home by Andrea Zeuge who worked at the Barnacle Bar and Vito's in Seattle. What drew me to the recipe was the combination of rye and aquavit that has been a great duo in drinks like the\nImmigrant Song\nand the\nFrontier\n. Moreover, the presence of Maraschino as a modifier was also appealing for it has complemented aquavit in cocktails like the\nArgyle\nand\nBohemia\n.\nThe Long Way Home displayed a nutty cherry and caraway bouquet. Next, white wine with a hint of cherry on the sip wandered into rye, nutty cherry, and caraway flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQhGRIelZxKEIHlPYsjdbltPTl3DX4vAR25iallvGobpJUUqTNfXAMIc5VpUYb7IfXJPHR6llQFLFNsth0pD_-IeHV_97YLGClbL5da5Mxtkx-rUfKtuBCylovlNT8xgisgVUUdH88tvO/s320/longwayhome6305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQhGRIelZxKEIHlPYsjdbltPTl3DX4vAR25iallvGobpJUUqTNfXAMIc5VpUYb7IfXJPHR6llQFLFNsth0pD_-IeHV_97YLGClbL5da5Mxtkx-rUfKtuBCylovlNT8xgisgVUUdH88tvO/s800/longwayhome6305.jpg", "comment_count": 0 }, { "title": "crown chelsea", "url": "https://cocktailvirgin.blogspot.com/2021/07/crown-chelsea.html", "published": "2021-07-11T08:00:00.013-04:00", "updated": "2021-07-11T08:00:00.300-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Meaghan Dorman", "source": "Raines Law Room", "year": null }, "categories": [ "bitters (Angostura)", "orgeat", "pimento dram", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Forester 100°)", "1/2 oz Aged Guyanese Rum (El Dorado 12 Year)", "1 tsp Orgeat", "1 tsp St. Elizabeth Allspice Dram (1/2 tsp Hamilton's Allspice Dram + 1/2 tsp simple syrup)", "2 dash Angostura Bitters" ], "instructions": "Build in an double old fashioned glass, add a large ice cube, and stir. Garnish with orange oil from a twist and with another orange peel spiked with cloves.", "body_text": "1 1/2 oz Bourbon (Old Forester 100°)\n1/2 oz Aged Guyanese Rum (El Dorado 12 Year)\n1 tsp Orgeat\n1 tsp St. Elizabeth Allspice Dram (1/2 tsp Hamilton's Allspice Dram + 1/2 tsp simple syrup)\n2 dash Angostura Bitters\nBuild in an double old fashioned glass, add a large ice cube, and stir. Garnish with orange oil from a twist and with another orange peel spiked with cloves.\nTwo Sundays ago, I selected a recipe called the Crown Chelsea that I had found on\nPunch Drinks\n. The drink was created by Meaghan Dorman at the Raines Law Room in New York City, and this Tiki-esque take on an Old Fashioned became her shift drink as she cleaned up the bar at closing. In the glass, the Crown Chelsea shared an orange, clove, and allspice aroma. Next, a creamy and caramel sip developed into Bourbon, dark rum, nutty, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGUSi1AoVzqSxrC_GZB8UR9B3qsWnuOPNn4o6G5z7-i1vSVuCG4fo8aoBwkBVg5EnC4mjoFPvZCesLOPWCFfNdG88xxmg9AQUr4VrVAczXDsv3i_dgDrfmfWZ0xylVt3xyg6UKEBj0v5R/s320/crownchelsea6308.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGUSi1AoVzqSxrC_GZB8UR9B3qsWnuOPNn4o6G5z7-i1vSVuCG4fo8aoBwkBVg5EnC4mjoFPvZCesLOPWCFfNdG88xxmg9AQUr4VrVAczXDsv3i_dgDrfmfWZ0xylVt3xyg6UKEBj0v5R/s800/crownchelsea6308.jpg", "comment_count": 0 }, { "title": "copenhagen", "url": "https://cocktailvirgin.blogspot.com/2021/07/copenhagen.html", "published": "2021-07-12T08:00:00.019-04:00", "updated": "2021-07-12T08:00:00.295-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jared Sadoian", "source": "Hawthorne", "year": null }, "categories": [ "amer picon", "bitters (orange)", "cherry brandy", "scotch", "sherry" ], "ingredients": [ "2 oz Great King Street Blended Scotch (Famous Grouse)", "3/4 oz Lustau Amontillado Sherry", "1/2 oz Bigallet China-China (Torani Amer)", "1 bsp Cherry Heering", "1 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Great King Street Blended Scotch (Famous Grouse)\n3/4 oz Lustau Amontillado Sherry\n1/2 oz Bigallet China-China (Torani Amer)\n1 bsp Cherry Heering\n1 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I began perusing the Hawthorne bar bible when I came across the Copenhagen that was distinct from the No. 9 Park\none\nwith Gameldansk. Unlike the older recipe, this one actually featured an ingredient from Copenhagen, namely Cherry Heering, in a Bobby Burns-like drink crafted by bar manager Jared Sadoian. The cocktail subtitled on the menu \"marring the view from Buckingham Palace\" began with a Scotch, nutty, and orange aroma. Next, grape and caramel on the sip gave way to Scotch and bitter orange-cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmdHav-h1WtYaDxV_2pT-iJRUcOtFTIym207zaImV2ooxbZ_L_9spX_JWo1IWofSAt9rDkuKw_8fhEz-qEiYfj8Ie9O1KR2A8ooqtEhQ2EPsENVzmSF6s2JzaxukTpxOlwzgtiNIhsbu1/s320/copenhagen6310.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmdHav-h1WtYaDxV_2pT-iJRUcOtFTIym207zaImV2ooxbZ_L_9spX_JWo1IWofSAt9rDkuKw_8fhEz-qEiYfj8Ie9O1KR2A8ooqtEhQ2EPsENVzmSF6s2JzaxukTpxOlwzgtiNIhsbu1/s800/copenhagen6310.jpg", "comment_count": 0 }, { "title": "italian old fashioned", "url": "https://cocktailvirgin.blogspot.com/2021/07/italian-old-fashioned.html", "published": "2021-07-13T08:00:00.033-04:00", "updated": "2021-07-13T08:00:00.308-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Kobie Ali", "source": "Pastoral", "year": null }, "categories": [ "#other", "amaro", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1 oz Amaro dell'Etna" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1 oz Amaro dell'Etna\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Tuesdays ago, I was visiting a few accounts in the financial district here in Boston to support my brand work with Angel's Envy. Dan Hennessey, the general manager of Pastoral, spotted my posts on my work\nInstagram\nand sent a message to come \"swing by Pastoral for an Italian Old Fashioned with Angel's Envy and Amaro dell'Etna.\" His timing was perfect for Pastoral was on the way to my final stop of the evening. When I stopped in, I was surprised that Kobie Ali was back in town from Washington D.C. and behind the stick. The Italian Fashioned that he whipped up for me had the structure of a\nBlack Manhattan\nwith a different amaro as the complement to the whiskey which added delightful herbal, spiced, and minty notes to the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUh59kVJRbggm8XzRBUck1CNCVId5jgM7HlgwZuYAi0zLzIoDrk0eMaGddDI1vEKypKd9w8tEvARuseeV1R1HrpWYDkkjy2pXEJluaySfDXD-SVC9xxCJPOGF7kGdpqB8O6ngD1nXoXu4i/s320/italianoldfashioned_viaig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUh59kVJRbggm8XzRBUck1CNCVId5jgM7HlgwZuYAi0zLzIoDrk0eMaGddDI1vEKypKd9w8tEvARuseeV1R1HrpWYDkkjy2pXEJluaySfDXD-SVC9xxCJPOGF7kGdpqB8O6ngD1nXoXu4i/s800/italianoldfashioned_viaig.jpg", "comment_count": 0 }, { "title": "the mid-city", "url": "https://cocktailvirgin.blogspot.com/2021/07/the-mid-city.html", "published": "2021-07-14T08:00:00.018-04:00", "updated": "2021-07-14T08:00:00.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Avery Glasser", "source": "Bittermens website", "year": null }, "categories": [ "bitters (mole)", "bitters (Peychaud's)", "cognac", "kahlua", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Sazerac)", "1 oz Cognac (Pierre Ferrand Ambre)", "1 oz Sweet Vermouth (Cocchi)", "1/2 oz Bittermens Coffee Liqueur (Copper & Kings Destillaré)", "2 dash Peychaud's Bitters", "6 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a lemon twist.", "body_text": "1 oz Rye Whiskey (Sazerac)\n1 oz Cognac (Pierre Ferrand Ambre)\n1 oz Sweet Vermouth (Cocchi)\n1/2 oz Bittermens Coffee Liqueur (Copper & Kings Destillaré)\n2 dash Peychaud's Bitters\n6 drop Bittermens Mole Bitters\nStir with ice, strain into a rocks glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I spotted a recipe on\nKindred Cocktails\ncreated by Avery Glasser that he posted on the Bittermens website called the Mid-City. On the Bittermens site, he described how it was his riff on the\nVieux Carré\nnamed after the neighborhood in New Orleans that inspired him to created their New Orleans Coffee Liqueur. Once prepared albeit with a different coffee cordial, the Mid-City showcased a lemon, Cognac, and coffee aroma. Next, the vermouth's grape filled the sip, and the swallow came through with rye, Cognac, coffee, and anise flavors with a chocolate and coffee roast finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFyAz9wxd4FYCI34XlJqdzG_4BoSGDetpGyhzQSg5UDxDyq3Dmi5D98DXUsF-YpgqvsDSHuHQkSo4A4vfVmx_sb38BY5pqE-cdAZkEe0XqD7UbXGVDALCEhrmeW7XDo1ytLyh6yKlwaa0/s320/midcity6311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFyAz9wxd4FYCI34XlJqdzG_4BoSGDetpGyhzQSg5UDxDyq3Dmi5D98DXUsF-YpgqvsDSHuHQkSo4A4vfVmx_sb38BY5pqE-cdAZkEe0XqD7UbXGVDALCEhrmeW7XDo1ytLyh6yKlwaa0/s800/midcity6311.jpg", "comment_count": 0 }, { "title": "banana toronto", "url": "https://cocktailvirgin.blogspot.com/2021/07/banana-toronto.html", "published": "2021-07-15T08:00:00.040-04:00", "updated": "2021-07-15T08:00:00.353-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "offsuit" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ryan", "source": "Offsuit", "year": null }, "categories": [ "#offsuit", "bitters (Angostura)", "creme de banane", "fernet-branca", "whiskey (Bourbon)" ], "ingredients": [ "2 1/2 oz Angel's Envy Bourbon", "1/2 oz Giffard Crème de Banane", "1/2 oz Fernet Branca", "2 dash Coffee-infused Angostura Bitters (*)", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 1/2 oz Angel's Envy Bourbon\n1/2 oz Giffard Crème de Banane\n1/2 oz Fernet Branca\n2 dash Coffee-infused Angostura Bitters (*)\n1 pinch Salt\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\n(*) The coffee note was not very detectable in the mix, so regular Angostura Bitters will probably work in a pinch.\nTwo Thursdays ago, I began my account visits for work by stopping in at Offsuit. For a first cocktail, I requested a bitter and stirred Bourbon drink as a bartender's whim. Bartender Ryan crafted this riff on a\nToronto\nwith inspiration from a Daiquiri-like number that he had at Blythe & Burrows in Portland, Maine. I was able to locate the drink called \"Old Dog, New Tricks\" on their\nInstagram\nthat listed the ingredients as Fernet, banana liqueur, brown sugar, and lime juice with a mint crown garnish. The background that they provided was, \"This cocktail came about from late night experiments after work. After finding a nice harmony between Fernet and banana, we decided to play on the classic recipe of an Industry Sour. With light bright citrus and bitter notes, it balances out the dark rich sweetness of the banana and brown sugar. Suspiciously tropical and easy to crush.\" Ryan extracted the Fernet-banana combination and placed it into an Old Fashioned/Torono format here.\nThe Banana Toronto greeted the senses with a banana bouquet. Next, caramel and fruity notes on the sip ventured into Bourbon, banana, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPQdcOkKB82Odw2RbivhWIYN6rVEJrfgxS-bEBYwr9C2o_SBG67UDN3IPHbLrpM7jna0hWI7-TVc8zdnMXHmNVjaKkyc3UykKiUX7Oxu43uOeAQ4RCAm-YRIivTOJ0ty_icRyt-VMj9K-/s320/bananatoronto_fromig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPQdcOkKB82Odw2RbivhWIYN6rVEJrfgxS-bEBYwr9C2o_SBG67UDN3IPHbLrpM7jna0hWI7-TVc8zdnMXHmNVjaKkyc3UykKiUX7Oxu43uOeAQ4RCAm-YRIivTOJ0ty_icRyt-VMj9K-/s800/bananatoronto_fromig.jpg", "comment_count": 0 }, { "title": "noon as dark as midnight", "url": "https://cocktailvirgin.blogspot.com/2021/07/noon-as-dark-as-midnight.html", "published": "2021-07-16T08:00:00.028-04:00", "updated": "2021-07-16T08:00:00.343-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jess Hubbard", "source": "Punk Rock & Cocktails", "year": null }, "categories": [ "bitters (other)", "maple syrup", "vermouth (dry)", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Woodford Reserve Bourbon (Old Forester 100°)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Nocino (Russo)", "1/4 oz Maple Syrup", "2 dash Woodford Reserve Cherry Bitters (King Floyd's Cherry-Cacao)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a Luxardo (Woodford Reserve) cherry.", "body_text": "2 oz Woodford Reserve Bourbon (Old Forester 100°)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Nocino (Russo)\n1/4 oz Maple Syrup\n2 dash Woodford Reserve Cherry Bitters (King Floyd's Cherry-Cacao)\nStir with ice, strain into a cocktail coupe, and garnish with a Luxardo (Woodford Reserve) cherry.\nTwo Fridays ago, I began perusing my new purchase of Jess Hubbard's\nPunk Rock & Cocktails\nbook. The recipe that called out to me was the Noon as Dark as Midnight named after the song by the band Lucero. With the combination of Bourbon, maple, and walnut, it reminded me of the\nFall Back\n, so I was curious to give it a try. Once prepared, the cocktail offered up a Bourbon, maple, and walnut aroma. Next, the sip shared roast notes that were followed up by Bourbon, maple, walnut, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguURElXnix31wPfsxEkfGZ5dcilW9M2sA2s4uJ_kZGAwjUrg5muNi7FZCX5milgefrVJ0lYGcUIUKYE5O-AOyMrjjfpzid5chWriL8dw73rc2hXZ4AfzdDFuL4mn_A7YPecxTVjD1qv0xA/s320/noonasdarkmidnight6314.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguURElXnix31wPfsxEkfGZ5dcilW9M2sA2s4uJ_kZGAwjUrg5muNi7FZCX5milgefrVJ0lYGcUIUKYE5O-AOyMrjjfpzid5chWriL8dw73rc2hXZ4AfzdDFuL4mn_A7YPecxTVjD1qv0xA/s800/noonasdarkmidnight6314.jpg", "comment_count": 0 }, { "title": "cigar box", "url": "https://cocktailvirgin.blogspot.com/2021/07/cigar-box.html", "published": "2021-07-17T08:00:00.023-04:00", "updated": "2021-07-17T08:00:00.309-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Jason Lavenue", "source": "The Roosevelt Room", "year": null }, "categories": [ "bitters (aromatic)", "mezcal", "simple syrup (other)", "tea" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "1/4 oz Lapsang Souchong Tea Syrup (*)", "3 dash Scrappy's Lavender Bitters", "3 dash Smoky Bitters (Crude's \"Pooter\" Smoke & Salt)" ], "instructions": "Build in a rocks glass, add ice, and stir. Garnish with an ignited cinnamon stick next to the drink.", "body_text": "2 oz Mezcal (Fidencio)\n1/4 oz Lapsang Souchong Tea Syrup (*)\n3 dash Scrappy's Lavender Bitters\n3 dash Smoky Bitters (Crude's \"Pooter\" Smoke & Salt)\nBuild in a rocks glass, add ice, and stir. Garnish with an ignited cinnamon stick next to the drink.\n(*) Strong 5 minute steep of tea mixed with an equal volume of sugar. Stir until dissolved.\nTwo Saturday nights ago, my phone died right before the cocktail hour which put me in a bit of a funk. So Sunday, I purchased a new cell phone and doubled up on the drinks to make up for the lost evening. The first drink that I made that evening was the Cigar Box from Brian Bartels'\nThe United States of Cocktails\n. The recipe was crafted by Jason Lavenue of the Roosevelt Room in Austin, and it was originally made with tobacco bitters that the author replaced with a suggestion for bitters with a smoke element; my \"Pooter\" bitters from Crude was one of Bartels' recommendations. Once prepared, the Cigar Box gave forth a vegetal, smoke, and floral aroma to complement the dancing smoke trails from the smoldering cinnamon stick. Next, a roasted vegetal note on the sip led into mezcal and black tea on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVf0Kx9AP7W8EyuscWQcYKuD0V6kf7_2wQnYiXMJ9-e0kWat-lKq-VYUz3Ouk13elFqr5DL5HgY_bjkPJrfT7tD2ctaDA6GCiJI-Yzcgm0JR8KisFo1lWowmJBzpUGNswaM5aweChH0STh/s320/cigarbox6315.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVf0Kx9AP7W8EyuscWQcYKuD0V6kf7_2wQnYiXMJ9-e0kWat-lKq-VYUz3Ouk13elFqr5DL5HgY_bjkPJrfT7tD2ctaDA6GCiJI-Yzcgm0JR8KisFo1lWowmJBzpUGNswaM5aweChH0STh/s800/cigarbox6315.jpg", "comment_count": 0 }, { "title": "rose (english style)", "url": "https://cocktailvirgin.blogspot.com/2021/07/rose-english-style.html", "published": "2021-07-18T08:00:00.013-04:00", "updated": "2021-07-18T08:00:00.295-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "brandy", "gin", "grenadine", "vermouth (dry)" ], "ingredients": [ "2/3 Gin (1 3/4 oz Bombay Dry)", "1 dash Grenadine (1/4 oz)", "1 dash Brandy (1/4 oz Pierre Ferrand Ambre Cognac)", "2 dash French Vermouth (3/4 oz Noilly Prat Dry)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added an orange twist.", "body_text": "2/3 Gin (1 3/4 oz Bombay Dry)\n1 dash Grenadine (1/4 oz)\n1 dash Brandy (1/4 oz Pierre Ferrand Ambre Cognac)\n2 dash French Vermouth (3/4 oz Noilly Prat Dry)\nStir with ice and strain into a cocktail glass; I added an orange twist.\nThe second drink that I made two Sundays ago was the Rose (English Style) from\nPioneers of Mixing at Elite Bars: 1903-1933\n. This Martini variation reminded me of the\nAtta Boy\nfrom\nThe Savoy Cocktail Book\nwith the addition of brandy. Here, the Rose greeted the senses with an orange, fruity, and juniper bouquet. Next, berry and orange notes on the sip blossomed into gin, brandy, and fruit flavors on the swallow. Overall, the Cognac helped to round out and provide depth to the fruity notes in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2yR_tQCiCAGvihMEoRQxFVWmkmQ95c_3X2Rq0jvoSFgXaS6482gkjg-O7hZ_kghvuC95Rr4wRCcb_GDn1oH0UshC3iQ_K861ZgywZyVCt1H0G9Wrr24LuUaD0KTPCkkmihV6nxBg4Eim/s320/rose6318.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2yR_tQCiCAGvihMEoRQxFVWmkmQ95c_3X2Rq0jvoSFgXaS6482gkjg-O7hZ_kghvuC95Rr4wRCcb_GDn1oH0UshC3iQ_K861ZgywZyVCt1H0G9Wrr24LuUaD0KTPCkkmihV6nxBg4Eim/s800/rose6318.jpg", "comment_count": 0 }, { "title": "robert deniro's facial expression", "url": "https://cocktailvirgin.blogspot.com/2021/07/robert-deniros-facial-expression.html", "published": "2021-07-19T08:00:00.018-04:00", "updated": "2021-07-19T08:00:00.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chad Austin", "source": "Harvard & Stone", "year": null }, "categories": [ "bitters (Angostura)", "creme de banane", "cynar", "falernum", "mezcal", "rum" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Aged Jamaican Rum (1/4 oz each Smith & Cross, Plantation Xaymaca, and Appleton Signature)", "1/2 oz Artichoke Digestif (Cynar)", "1/4 oz Falernum (Velvet)", "1/4 oz Banana Liqueur (Giffard)", "2 dash Angostura Bitters", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Aged Jamaican Rum (1/4 oz each Smith & Cross, Plantation Xaymaca, and Appleton Signature)\n1/2 oz Artichoke Digestif (Cynar)\n1/4 oz Falernum (Velvet)\n1/4 oz Banana Liqueur (Giffard)\n2 dash Angostura Bitters\n1 pinch Salt\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I selected Chad Austin's\nEveryone Has a F*cking Cocktail Book\nand spied the curiously named Robert Deniro's Facial Expression. Chad created at the drink at a R&D Night at Harvard & Stone, and its Cynar-banana combination reminded me of Sahil Mehta's\nStrangers With Candy\nand\nBanana Cup No. 1\n. Once prepared, it proffered an orange oil, rum and Cynar funk, and smoke aroma to the nose. Next, caramel on the sip transitioned into smoky mezcal, funky rum and Cynar, banana, and clove flavors on the swallow with a banana and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9F4vgl1Y8eqVDId9N0EzNS3y6hHsOY8-Mf0Kl4WpmYNOfSbuUSNHE1SaNfxgxIqp-9ZZDNE9iwJUr96DrgOOVlaUhjfggLZO2DAzII9Ie8VAYNRz_BKOMo35HRaoFgvzW2n_wVjE5AG3I/s320/robertdinero6319.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9F4vgl1Y8eqVDId9N0EzNS3y6hHsOY8-Mf0Kl4WpmYNOfSbuUSNHE1SaNfxgxIqp-9ZZDNE9iwJUr96DrgOOVlaUhjfggLZO2DAzII9Ie8VAYNRz_BKOMo35HRaoFgvzW2n_wVjE5AG3I/s800/robertdinero6319.jpg", "comment_count": 0 }, { "title": "boss lady", "url": "https://cocktailvirgin.blogspot.com/2021/07/boss-lady.html", "published": "2021-07-20T08:00:00.018-04:00", "updated": "2021-07-20T08:00:00.318-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Colin O'Neill", "source": "Franklin Mortgage & Investment Co.", "year": 2013 }, "categories": [ "bitters (aromatic)", "cognac", "kahlua", "sherry", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Old Grand-Dad 114° Bourbon", "3/4 oz Pierre Ferrand Ambre Cognac", "1 tsp Coffee Liqueur (Kahlua)", "1 tsp Pedro Ximenez Sherry (Oxford 1970)", "1 tsp Demerara Syrup", "1 dash Aphrodite Bitters (Bitter Cube Corazon)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/4 oz Old Grand-Dad 114° Bourbon\n3/4 oz Pierre Ferrand Ambre Cognac\n1 tsp Coffee Liqueur (Kahlua)\n1 tsp Pedro Ximenez Sherry (Oxford 1970)\n1 tsp Demerara Syrup\n1 dash Aphrodite Bitters (Bitter Cube Corazon)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Tuesdays ago, I was perusing the\nKindred Cocktails\ndatabase and spotted the Boss Lady created by Colin O'Neill at the Franklin Mortgage & Investment Co. circa 2013. The combination of coffee liqueur and Pedro Ximenez reminded me of the\nPX Sherry Mudslide\n,\nPare de Sufrir\n, and\nIn the Middle of a Foggy Sea\n, so I was definitely curious about trying this split base Old Fashioned riff. Here, raisin and coffee aromas rose to the nose. Next, grape and roast notes on the sip were pushed aside by Bourbon, Cognac, raisin, coffee, and pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4GS9vLbM5cJbi-VVCAb8AlWl7eGDb7TxmJY1sk9ajwLkS_uLsEPeE2nrgzxr3pqHT8G9ENWoMo8kz5Hh6L4p46L_NFW3XXg0ndGljqDq4NaxhozvC3A-znRD85g2aQV6GvFDSiWXHk6x/s320/bosslady6322.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4GS9vLbM5cJbi-VVCAb8AlWl7eGDb7TxmJY1sk9ajwLkS_uLsEPeE2nrgzxr3pqHT8G9ENWoMo8kz5Hh6L4p46L_NFW3XXg0ndGljqDq4NaxhozvC3A-znRD85g2aQV6GvFDSiWXHk6x/s800/bosslady6322.jpg", "comment_count": 0 }, { "title": "all she wrote", "url": "https://cocktailvirgin.blogspot.com/2021/07/all-she-wrote.html", "published": "2021-07-21T08:00:00.023-04:00", "updated": "2021-07-21T08:00:00.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Jeremy Simpson", "source": "Bestia", "year": null }, "categories": [ "bitters (Peychaud's)", "maraschino", "punt e mes", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Punt e Mes", "3/4 oz Dry Vermouth", "1/4 oz Maraschino (Luxardo)", "1/8 oz Grapefruit Liqueur (St. Elder)", "2 dash Peychaud's Bitters" ], "instructions": "Build in a rocks glass, add a large ice cube, stir, and garnish with a pinch of sea salt.", "body_text": "1 1/2 oz Punt e Mes\n3/4 oz Dry Vermouth\n1/4 oz Maraschino (Luxardo)\n1/8 oz Grapefruit Liqueur (St. Elder)\n2 dash Peychaud's Bitters\nBuild in a rocks glass, add a large ice cube, stir, and garnish with a pinch of sea salt.\nTwo Wednesdays, I sifted through my cocktail book library and found Maggie Hoffman's\nBatch Cocktails\n. There, the All She Wrote by Jeremy Simpson at Bestia in Los Angeles seemed like an intriguing low proof number, and I adapted it from a batch to a single serving recipe. In the glass, it showcased a grape and cherry bouquet. Next, grape and grapefruit on the sip conjured up grape, herbal, cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48864V9xA3_vrmI3yDwspMP5pv1paL6EfhZS1gYlfQSg2vZuu_eIl1mHrqPniVS-YZp6R9qFNhGYKWDC-NWrvFav4toXbxPhq5efjdJEZkQa2fGaiGCBypyLFyrK8GUUb4BM1ehQDbrp5/s320/allshewrote6324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48864V9xA3_vrmI3yDwspMP5pv1paL6EfhZS1gYlfQSg2vZuu_eIl1mHrqPniVS-YZp6R9qFNhGYKWDC-NWrvFav4toXbxPhq5efjdJEZkQa2fGaiGCBypyLFyrK8GUUb4BM1ehQDbrp5/s800/allshewrote6324.jpg", "comment_count": 0 }, { "title": "gumptions #2 cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/07/gumptions-2-cocktail.html", "published": "2021-07-22T08:00:00.031-04:00", "updated": "2021-07-22T08:00:00.310-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2010 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "maraschino", "mezcal" ], "ingredients": [ "2 oz Mezcal (Mezcal Union)", "1/2 oz Luxardo Maraschino", "1 dash Regan's Orange Bitters (Angostura Orange)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "2 oz Mezcal (Mezcal Union)\n1/2 oz Luxardo Maraschino\n1 dash Regan's Orange Bitters (Angostura Orange)\n1 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Thursdays ago, I reached for Jared Brown and Anistatia Miller's 2010\nTales of the Cocktail A to Z\nbook and found the Gumptions #2 Cocktail. This drink was presented by bartender Phil Ward at the \"The Truth (La Verdad) About Mezcal: Its Past and Future\" talk in 2010, and it reminded me of a mezcal\nFancy Free\n. It seems that the original Gumptions was the Tequila Gumption -- a split of equal parts mezcal and reposado tequila similar to his\nOaxacan Old Fashioned\n(although different proportions). Phil apparently created the original when he was at Mayahuel in New York City for the Jake Walk in Brooklyn where he was a regular (a/k/a he was dating one of the bartenders).\nI was also intrigued for mezcal and Maraschino have paired rather well together in recipes such as the\nSeñor Elmo's Fire\nand\nDivision Bell\n. Here, the Gumptions #2 proffered a grapefruit, Maraschino, and vegetal aroma. Next, a light cherry note on the sip gave way to mezcal, nutty cherry, and spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVwrpLRxXvOn2N8l_UzIEALgOyYkDDIIY9OqnjrZVQ_y_Yr9GJHyB672zUScTf1rdnXfTJS9JmzuUREtg4tjw-qluRIiOAy31PPgiBKpfJYHE_SvKBOg_QHqNR-evtIU8EP_SoGz9GlRz/s320/gumptions6325.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVwrpLRxXvOn2N8l_UzIEALgOyYkDDIIY9OqnjrZVQ_y_Yr9GJHyB672zUScTf1rdnXfTJS9JmzuUREtg4tjw-qluRIiOAy31PPgiBKpfJYHE_SvKBOg_QHqNR-evtIU8EP_SoGz9GlRz/s800/gumptions6325.jpg", "comment_count": 0 }, { "title": "uptown", "url": "https://cocktailvirgin.blogspot.com/2021/07/uptown.html", "published": "2021-07-23T08:00:00.020-04:00", "updated": "2021-07-23T08:00:00.338-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz 100° Rye Whiskey (Rittenhouse Bonded)", "1 1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Apple Brandy (Laird's Bonded)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz 100° Rye Whiskey (Rittenhouse Bonded)\n1 1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Apple Brandy (Laird's Bonded)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I returned to Chad Austin's\nEveryone Has a F*cking Cocktail Book\nand spotted the Uptown. This Manhattan riff featured a hint of apple brandy to add to the complexity akin to the\nHistoric Core Cocktail\nand\nFallback\n. In the glass, the Uptown shared an orange, grape, and apple bouquet to the nose. Next, the vermouth's grape filled the sip, and the swallow showcased rye, apple, herbal, clove and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUBoIbcPgVj22nBuoJHca5rDXXFrZLJ0TloK1j3bM1CYRrdU0M-Y4sRC_rbWye_2e5By-407odN8cGi2lJfxS87W4bGwCGk0-dmqqMA_NIG3K6U0JWPnes0bt8ns5IEn4TmPuZQCY4cw7/s320/uptown6327.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUBoIbcPgVj22nBuoJHca5rDXXFrZLJ0TloK1j3bM1CYRrdU0M-Y4sRC_rbWye_2e5By-407odN8cGi2lJfxS87W4bGwCGk0-dmqqMA_NIG3K6U0JWPnes0bt8ns5IEn4TmPuZQCY4cw7/s800/uptown6327.jpg", "comment_count": 0 }, { "title": "industry sour", "url": "https://cocktailvirgin.blogspot.com/2021/07/industry-sour.html", "published": "2021-07-24T08:00:00.028-04:00", "updated": "2021-07-24T08:00:00.308-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Kilgore", "source": "Taste", "year": 2011 }, "categories": [ "chartreuse (green)", "fernet-branca", "lime juice", "simple syrup" ], "ingredients": [ "3/4 oz Fernet Branca", "3/4 oz Green Chartreuse", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Fernet Branca\n3/4 oz Green Chartreuse\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nAfter writing up the\nBanana Toronto\nand the drink that inspired it, the Old Dog, New Tricks, I realized that I had never had the Industry Sour that influenced the earlier drink. The Industry Sour was crafted by Ted Kilgore at Taste in St. Louis, and Ted entered it into the\nKindred Cocktails\ndatabase in 2011. In\nEsquire\n, Ted described its genesis as, \"This was a cocktail that I created on a Sunday night for an industry person. I basically thought to myself, 'What if I put all of my favorite things into a glass and just give it to him?' And that just happened in an equal-parts sort of scenario. Green Chartreuse is kind of a mixologist's favorite, as well as Fernet. Both of those ingredients have so much intense flavor that people often shy away from them, but bartenders definitely drink them... It's comforting at first, and then all of a sudden it hits your palate with a bomb of flavor.\" The combination of Green Chartreuse and Fernet has been utilized for around a century for I can trace it back to the\nMeditation\nin\nPioneers of Mixing at Elite Bars: 1903-1933\n, but only modern day mixology utilizes these liqueurs as the base spirits.\nThe Industry Sour welcomed the senses with green herbal, minty, and menthol aromas. Next, a lime and caramel sip closed out with Green Chartreuse herbal flowing into Fernet Branca's bitter mint-menthol on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrbOnx0L1UO6v_yHFgKyRXHAGeYBgZCJG6K-3NqSfo2ZJc1XU025faRbUPuiQOG_1uBTkTp9-JoKLYwq7X235_YI8tdg9q-RN0ntzGNzzBA5AhmRfqvQYByr5OvXIeNLRIk_HI-PGDTtd/s320/industrysour6330.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrbOnx0L1UO6v_yHFgKyRXHAGeYBgZCJG6K-3NqSfo2ZJc1XU025faRbUPuiQOG_1uBTkTp9-JoKLYwq7X235_YI8tdg9q-RN0ntzGNzzBA5AhmRfqvQYByr5OvXIeNLRIk_HI-PGDTtd/s800/industrysour6330.jpg", "comment_count": 0 }, { "title": "merchant of perth", "url": "https://cocktailvirgin.blogspot.com/2021/07/merchant-of-perth.html", "published": "2021-07-25T08:00:00.034-04:00", "updated": "2021-07-25T08:00:00.287-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Rob Ficks", "source": "Hawthorne bar bible", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "cynar", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Great King Street Glasgow Blend Scotch (Famous Grouse)", "3/4 oz Peychaud's Apertivo (Martini Aperitivo)", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1/4 oz Cynar", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Great King Street Glasgow Blend Scotch (Famous Grouse)\n3/4 oz Peychaud's Apertivo (Martini Aperitivo)\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1/4 oz Cynar\n1 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with a grapefruit twist.\nTwo Sundays ago, I returned to the Hawthorne bar bible and spotted the Merchant of Perth. This recipe created by bartender Rob Ficks was subtitled \"Tradewinds down the River Tay,\" and it reminded me a little of bitter Scotch drinks like the\nPreceptor\nand\nBlack Francis\n. While the recipe book called for a Compass Box blended Scotch, the name and subtitle refer to Joseph Brown who founded the Famous Grouse, so perhaps Rob originally utilized that. Once prepared, the Merchant of Perth met the nose with grapefruit over raisin aroma along with a hint of smoke. Next, a rich grape sip fell aside to Scotch and raisin flavors on the swallow that finished in a delightfully bitter-herbal way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kYjpXu7G4jBAs-fl7IWBO2320_UTj5-1ML07AyKvDVkXiwRypUm0cVHLFj2jVlWT5XIRTMH96tWt1Y-7gBd6XQEAOjjwEWtxsZt3qVhZpOI0D2uCBx_V9ntxYLhMdYC3QCNQCAFWhpP6/s320/merchantofperth6331.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kYjpXu7G4jBAs-fl7IWBO2320_UTj5-1ML07AyKvDVkXiwRypUm0cVHLFj2jVlWT5XIRTMH96tWt1Y-7gBd6XQEAOjjwEWtxsZt3qVhZpOI0D2uCBx_V9ntxYLhMdYC3QCNQCAFWhpP6/s800/merchantofperth6331.jpg", "comment_count": 0 }, { "title": "walk on the wild side", "url": "https://cocktailvirgin.blogspot.com/2021/07/walk-on-wild-side.html", "published": "2021-07-26T08:00:00.025-04:00", "updated": "2021-07-26T08:00:00.338-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sean Kilfeather", "source": "Blackbird Bar", "year": 2013 }, "categories": [ "amaro nonino", "bitters (other)", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Beefeater 24 Gin (regular Beefeater)", "3/4 oz Amaro Nonino", "3/4 oz Dolin Blanc Vermouth", "2 dash Fee's Plum Bitters (Crude \"Sycophant\" Orange & Fig)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Beefeater 24 Gin (regular Beefeater)\n3/4 oz Amaro Nonino\n3/4 oz Dolin Blanc Vermouth\n2 dash Fee's Plum Bitters (Crude \"Sycophant\" Orange & Fig)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I was perusing the\nBarnotes\nsite for intriguing cocktails to make that evening. There, I spied Sean Kilfeather's Walk on the Wild Side gin drink that he crafted for the late Summer 2013 menu at Blackbird Bar in San Francisco. The combination reminded me of the\nAprilia\nand perhaps the\nMarchessa\n, so I was intrigued to give it a go. In the glass, this tribute to either the 1962 movie or the Lou Reed song began with an orange, caramel, and minty-pine bouquet. Next, caramel and white grape notes on the sip slid into gin, minty, and orange flavors on the swallow with an orange and fruity finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifroxGDO0BFMrDM68Yf6ObPMuKdHsPlNM5QmzVUXqbUbqNu15L5G1E3JJ5qyobslQRRXz2dDiXPek_OfSpBeYsaPS6ud-fYUNzNHnammFbtRTaQg-le-3ZWBiBp8jL_VtuxrXt6aYgRVtL/s320/walkwildside6334.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifroxGDO0BFMrDM68Yf6ObPMuKdHsPlNM5QmzVUXqbUbqNu15L5G1E3JJ5qyobslQRRXz2dDiXPek_OfSpBeYsaPS6ud-fYUNzNHnammFbtRTaQg-le-3ZWBiBp8jL_VtuxrXt6aYgRVtL/s800/walkwildside6334.jpg", "comment_count": 0 }, { "title": "smoke & mirrors", "url": "https://cocktailvirgin.blogspot.com/2021/07/smoke-mirrors.html", "published": "2021-07-27T08:00:00.020-04:00", "updated": "2021-07-27T08:00:00.341-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Neil Kopplin", "source": "Clyde Commons", "year": 2009 }, "categories": [ "aquavit", "campari", "cynar" ], "ingredients": [ "1 1/4 oz Aquavit (Aalborg)", "1 1/4 oz Campari", "3/4 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/4 oz Aquavit (Aalborg)\n1 1/4 oz Campari\n3/4 oz Cynar\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Tuesdays ago, I was perusing\nKindred Cocktails\nsection of aquavit drinks when I spotted the Smoke & Mirrors that it had sourced from the\nDrink Boy\nsite. The recipe was created by Neil Kopplin at Clyde Commons in Portland in 2009 as a riff on the\nTrident\n. Indeed, the combination of Campari and Cynar has been interesting in the\nBookbinder\n,\nPinball Racket\n, and\nUncle Negroni\n, so I was curious to give this one a whirl. In the glass, it met the nose with orange, caramel, and caraway aromas. Next, caramel and orange notes mingled on the sip, and the swallow wrapped things up with caraway and herbal bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi086tjI5l9JQ4Mr4BH2nEu9IcRpA-i1IbMC1RTDwQHjYJ4lvvpcNVBRgchf0nPv5pi0yBYCv3PzsDMMQg09eozTSCOYvnQsr_dsEnUQByzOHT2K69h598ou9yb9Z3rrLdnct5s_z_QLV7u/s320/smokemirrors6335.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi086tjI5l9JQ4Mr4BH2nEu9IcRpA-i1IbMC1RTDwQHjYJ4lvvpcNVBRgchf0nPv5pi0yBYCv3PzsDMMQg09eozTSCOYvnQsr_dsEnUQByzOHT2K69h598ou9yb9Z3rrLdnct5s_z_QLV7u/s800/smokemirrors6335.jpg", "comment_count": 0 }, { "title": "[finishing school]", "url": "https://cocktailvirgin.blogspot.com/2021/07/finishing-school.html", "published": "2021-07-28T08:00:00.010-04:00", "updated": "2021-07-28T08:00:00.356-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "The Hawthorne", "year": 2019 }, "categories": [ "#backbar-journeyman", "averna", "campari", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1/2 oz Cocchi Sweet Vermouth", "1/2 oz Averna", "1/2 oz Campari" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1/2 oz Cocchi Sweet Vermouth\n1/2 oz Averna\n1/2 oz Campari\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.\nTwo Wednesdays ago while doing brand work, I ventured down to Backbar and asked for a bartender's whim using Angel's Envy Bourbon. Bartender Carlo Caroscio was acting as a server that night and passed on my request to bartender Kelsey Chase. Carlo handed her a slip of paper with a riff on his\nSmoking Section\nthat he offered on a Compass Box Scotch menu at the Hawthorne in 2019. Besides switching the spirit from Scotch to Bourbon, he swapped in sweet vermouth for Punt e Mes. For a name, I dubbed this one the Finishing School as a nod to how all of Angel's Envy's products are finished in some sort of secondary cask.\nThe drink began with an orange oil over caramel aroma. Next, caramel and grape notes swirled on the sip, and Bourbon, herbal, and bitter orange flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjma8vqWo2buWpDQ8hlgnzuMZxnNyrKMB6LBfV5tEm1fUoa54-fjd6zXEAc5cifcRirKL4fPctDcp2M-dWkddg_hSLnOKOVs223uV141fAhQGRo4iZMjq6o7VH7gvYEEO8gtkFkhJN8Z9qa/s320/finishingschool_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjma8vqWo2buWpDQ8hlgnzuMZxnNyrKMB6LBfV5tEm1fUoa54-fjd6zXEAc5cifcRirKL4fPctDcp2M-dWkddg_hSLnOKOVs223uV141fAhQGRo4iZMjq6o7VH7gvYEEO8gtkFkhJN8Z9qa/s800/finishingschool_ig.jpg", "comment_count": 0 }, { "title": "cold was the ground", "url": "https://cocktailvirgin.blogspot.com/2021/07/cold-was-ground.html", "published": "2021-07-29T08:00:00.015-04:00", "updated": "2021-07-29T08:00:00.359-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Applejack", "source": "Kindred Cocktails", "year": 2018 }, "categories": [ "amaro", "applejack", "bitters (other)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2oz Apple Brandy (Laird's Bonded)", "1/2 oz Bourbon (Wild Turkey 101°)", "1/2 oz Zucca (Sfumato)", "1/4 oz Pedro Ximenez Sherry (Oxford 1970) (*)", "1 dash Fee's Walnut Bitters (2 dash Strongwater Walnut)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2oz Apple Brandy (Laird's Bonded)\n1/2 oz Bourbon (Wild Turkey 101°)\n1/2 oz Zucca (Sfumato)\n1/4 oz Pedro Ximenez Sherry (Oxford 1970) (*)\n1 dash Fee's Walnut Bitters (2 dash Strongwater Walnut)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\n(*) With Sfumato, the sherry could be upped to 1/2 oz for balance.\nTwo Thursday ago, I was leafing through the recipes on\nKindred Cocktails\nwhen I latched onto a rabarbaro recipe called Cold Was the Ground. The drink was created by site user Applejack from Chicago in 2018 and named after a Blind Willie Johnson song. In the glass, the Cold Was the Ground proffered orange, roasty smoke, and raisin aromas. Next, grape and roast notes on the swallow led into apple, Bourbon, and bitter smoky flavors on the swallow with a raisin and char finish. Overall, the drink needed a little additional sweetness and roundness, so perhaps upping the sherry to a half ounce would benefit the balance here; it did even out a touch with a little ice melt over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchk79aIjOI_13A57gn7JO8AZtn9Hd9lz0xQRKcobGZUQrJMYRpYMtfBtQIOuIqz0OFpJPASu0k2iSrplsdp5Hid061EsBQvVpipmi7NxLCVaTynl1nVE1boulwkV_AzYj3Q30tVrJuPAK/s320/coldwastheground6338.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchk79aIjOI_13A57gn7JO8AZtn9Hd9lz0xQRKcobGZUQrJMYRpYMtfBtQIOuIqz0OFpJPASu0k2iSrplsdp5Hid061EsBQvVpipmi7NxLCVaTynl1nVE1boulwkV_AzYj3Q30tVrJuPAK/s800/coldwastheground6338.jpg", "comment_count": 1 }, { "title": "slowly goes the night", "url": "https://cocktailvirgin.blogspot.com/2021/07/slowly-goes-night.html", "published": "2021-07-30T08:00:00.020-04:00", "updated": "2021-07-30T08:00:00.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (Angostura)", "mezcal", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Mezcal (Mezcal Union)", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1/2 oz Rabarbaro Sfumato or Zucca (Sfumato)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Mezcal (Mezcal Union)\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1/2 oz Rabarbaro Sfumato or Zucca (Sfumato)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Fridays ago, I was inspired enough by the combination of rabarbaro and Pedro Ximenez in the Cold Was the Ground to riff on it. I swapped the spirits for the rye-mezcal duo that has worked in drinks like the\nMy Old Piano\nand the\nIntrepid\nand the bitters for Angostura. I also upped the sherry to the half ounce that I thought would work better the night before. For a name, I kept the musical theme and became inspired by Nick Cave, so I called this one Slowly Goes the Night.\nOnce prepared, the drink showcased a grapefruit oil over roast and smoke aromas. Next, grape and roast notes on the sip transitioned into rye, vegetal, roasty char and smoke, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaIePI1q4_76LGCE9M10xqZoW49snaXx_kSIsft3w-4OEjswvOBvgtwCwGv1UHjKlZVjeS0ttu7WZ6BygV26P4pTZ9MgDaf8hQ_eMRGX4CedhAa9MQfxtw2YZZblEyoG2k9Ip797Du9Fc/s320/slowlygoesthenight6340.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaIePI1q4_76LGCE9M10xqZoW49snaXx_kSIsft3w-4OEjswvOBvgtwCwGv1UHjKlZVjeS0ttu7WZ6BygV26P4pTZ9MgDaf8hQ_eMRGX4CedhAa9MQfxtw2YZZblEyoG2k9Ip797Du9Fc/s800/slowlygoesthenight6340.jpg", "comment_count": 0 }, { "title": "prohibition", "url": "https://cocktailvirgin.blogspot.com/2021/07/prohibition.html", "published": "2021-07-31T08:00:00.012-04:00", "updated": "2021-07-31T08:00:00.279-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "William Boothby's 1934 World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "apricot liqueur", "gin", "lillet", "orange juice" ], "ingredients": [ "1/3 jigger Gin (1 1/4 oz Bombay Dry)", "1/3 jigger Kina Lillet (1 oz Cocchi Americano)", "2 dash Orange (1/2 oz Orange Juice)", "1 dash Apricot Brandy (1/4 oz Rothman & Winter)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1/3 jigger Gin (1 1/4 oz Bombay Dry)\n1/3 jigger Kina Lillet (1 oz Cocchi Americano)\n2 dash Orange (1/2 oz Orange Juice)\n1 dash Apricot Brandy (1/4 oz Rothman & Winter)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Saturdays ago after I got home from closing the bar, I opened up William Boothby's 1934\nWorld Drinks and How to Mix Them\nand spotted the Prohibition. The combination of ingredients reminded me of the\nCharlie Limbergh\nand the\nParadise Cocktail\n, so it seemed like a safe bet. In the glass, the Prohibition greeted the senses with an apricot, floral, lemon, and pine aroma. Next, apricot, pear, and orange notes on the sip passed into gin, pear, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4G0vhp6N98rpjUpZEw6xCn5BGWQt7Wb14JlNOf8nMCeoeXRt3cKq1PEsl4eBwZmYvtpfZA-YLQezgy9WSntgpvm8a-434_8i9FFM7vIC9_skEnAApM0hgMb_nurEHFkp48OUYssk6ac7/s320/prohibition6342.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4G0vhp6N98rpjUpZEw6xCn5BGWQt7Wb14JlNOf8nMCeoeXRt3cKq1PEsl4eBwZmYvtpfZA-YLQezgy9WSntgpvm8a-434_8i9FFM7vIC9_skEnAApM0hgMb_nurEHFkp48OUYssk6ac7/s800/prohibition6342.jpg", "comment_count": 0 }, { "title": "hot & heavy", "url": "https://cocktailvirgin.blogspot.com/2021/08/hot-heavy.html", "published": "2021-08-01T08:00:00.008-04:00", "updated": "2024-07-11T08:47:49.888-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "muddle", "attribution": { "creator": "Jade Brown-Godfrey", "source": "Pouring Ribbons", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "honey", "lemon juice", "mezcal", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Cimarron)", "1 oz Mezcal (Mezcal Union)", "3 wedge Lemon (3/8th Lemon)", "1/2 oz Hot Pepper-infused Honey (Honey Syrup + 1 pinch Cayenne Powder)", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Muddle the lemon wedges in the honey syrup. Add the rest of the ingredients, shake with ice, and strain into an old fashioned glass with a large ice cube. Garnish with a mint sprig.", "body_text": "1 oz Reposado Tequila (Cimarron)\n1 oz Mezcal (Mezcal Union)\n3 wedge Lemon (3/8th Lemon)\n1/2 oz Hot Pepper-infused Honey (Honey Syrup + 1 pinch Cayenne Powder)\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nMuddle the lemon wedges in the honey syrup. Add the rest of the ingredients, shake with ice, and strain into an old fashioned glass with a large ice cube. Garnish with a mint sprig.\nWhen I was researching the Tequila Gumption while writing up the\nGumptions #2 Cocktail\n,\nKindred Cocktails\npointed out the Hot & Heavy as a related drink. Both are New York City recipes pairing equal parts reposado tequila and mezcal, but they each take a different path. The Hot & Heavy ventured away from a straight spirits drink into a muddled lemon balanced by spicy honey direction, and it was attributed to Pouring Ribbons in 2013 by NYC bartender Rafa Garcia Febles on\nKindredCocktails\nwhen I made this drink, and later specifically to bartender Jade Brown-Godfrey via\nEpicurious\n. Overall, the combination reminded me of the\nJuschu Cocktail\n,\nRed Grasshopper\n, and\nOaxacanite\n, so with an on-the-fly spicy honey syrup, I was game to give this one a go.\nThe Hot & Heavy welcomed the nose with a mint and agave aroma. Next, lemon and honey on the sip reached for an agave, honey, and pepper spice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ542HW5Ui17oqykjiQklq79D04xXbP8n_AOm7JXS8GyBTSJ5vZmlun3qg4eKSUJzKIO__2SpChJ8e9GEjj5Hl8BrDOH2_8Bj-5Yc_WjwXmbDSVsT4UARVRJFakRYZA_qep4U8G_bseZM/s320/hotheavy6343.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ542HW5Ui17oqykjiQklq79D04xXbP8n_AOm7JXS8GyBTSJ5vZmlun3qg4eKSUJzKIO__2SpChJ8e9GEjj5Hl8BrDOH2_8Bj-5Yc_WjwXmbDSVsT4UARVRJFakRYZA_qep4U8G_bseZM/s800/hotheavy6343.jpg", "comment_count": 2 }, { "title": "tres amigos", "url": "https://cocktailvirgin.blogspot.com/2021/08/tres-amigos.html", "published": "2021-08-02T08:00:00.007-04:00", "updated": "2021-11-12T17:55:00.174-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Kelsey Larsen", "source": "Pablo y Pablo", "year": 2020 }, "categories": [ "cynar", "lime juice", "mezcal", "pamplemousse", "simple syrup" ], "ingredients": [ "1 1/2 oz Mezcal (Mezcal Union)", "1/2 oz Grapefruit Liqueur (St. Elder)", "1/2 oz Cynar", "1/2 oz Lime Juice", "1/4 oz Demerara Syrup" ], "instructions": "Shake with ice, pour into an old fashioned glass, and garnish with a mint sprig.", "body_text": "1 1/2 oz Mezcal (Mezcal Union)\n1/2 oz Grapefruit Liqueur (St. Elder)\n1/2 oz Cynar\n1/2 oz Lime Juice\n1/4 oz Demerara Syrup\nShake with ice, pour into an old fashioned glass, and garnish with a mint sprig.\nTwo Mondays ago, I was perusing the 2020\nCommunity Cocktails\nbook when I spotted the Tres Amigos created by Kelsey Larsen at Pablo y Pablo in Seattle. This Mezcal Margarita of sorts paired Cynar and grapefruit liqueur as the sweetener, and while I have tried grapefruit liqueur with other amaro, I have not had a recipe that matched it with Cynar. Once prepared, the Tres Amigos donated a mint over grapefruit and mezcal aroma. Next, lime and caramel mingled on the sip, and the swallow danced through with mezcal, funky herbal, and grapefruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-07eEDvCi7IdbPqCNAHLKjF7D3ORzQEO0xAs9PvOvfc5pLIdent4nFqLDi0IXDhfh3lShHbxBhJ9dnr_VG3r-38B1xr4FxGyanwySLL8f4kZ5jAuBa0XSLbCVO1MMkKC9ERm7zzpnfEfN/s320/tresamigos6345.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-07eEDvCi7IdbPqCNAHLKjF7D3ORzQEO0xAs9PvOvfc5pLIdent4nFqLDi0IXDhfh3lShHbxBhJ9dnr_VG3r-38B1xr4FxGyanwySLL8f4kZ5jAuBa0XSLbCVO1MMkKC9ERm7zzpnfEfN/s800/tresamigos6345.jpg", "comment_count": 0 }, { "title": "georgetown", "url": "https://cocktailvirgin.blogspot.com/2021/08/georgetown.html", "published": "2021-08-03T08:00:00.028-04:00", "updated": "2021-08-03T08:00:00.304-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Katie Emmerson", "source": "Hawthorne", "year": null }, "categories": [ "bitters (aged)", "bitters (Angostura)", "pineapple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Elijah Craig Bourbon (Angel's Envy)", "1/2 oz Pineapple Syrup", "1 dash Angostura Bitters", "1 dash Fee's Whiskey Barrel-Aged Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a cherry (Woodford Reserve).", "body_text": "2 oz Elijah Craig Bourbon (Angel's Envy)\n1/2 oz Pineapple Syrup\n1 dash Angostura Bitters\n1 dash Fee's Whiskey Barrel-Aged Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a cherry (Woodford Reserve).\nTwo Tuesdays prior, I returned to the Hawthorne bar bible and spied the Georgetown created by bartender Katie Emmerson (now Okane) sometime between when she opened the Hawthorne in 2011 and when she left for the West Coast in 2014. The recipe book offered up the subtitle, \"A nod to the past, a taste of the present for the Old-Fashioned lover.\" In the glass, the combination proffered a cherry and Bourbon bouquet to the nose. Next, pineapple on the sip led into Bourbon, pineapple, cinnamon, and clove flavors on the swallow. Overall, the combination was rather classic for it reminded me of the\nLinstead\nfrom William Boothby's 1934 book.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUR7EwCH9q45dhzr5MkQcZObhazF8AXnWo6kLg0tRviDeRW2WN1GlQSvJU9cDT8-H9n5ko-4gzrxdYXAeksu_MPIRrvF51Rh0F2snbnujGfIk6GabLJjoqaWFbL3qTpngRI4J-Ztoz9Vve/s320/georgetown6348.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUR7EwCH9q45dhzr5MkQcZObhazF8AXnWo6kLg0tRviDeRW2WN1GlQSvJU9cDT8-H9n5ko-4gzrxdYXAeksu_MPIRrvF51Rh0F2snbnujGfIk6GabLJjoqaWFbL3qTpngRI4J-Ztoz9Vve/s800/georgetown6348.jpg", "comment_count": 0 }, { "title": "swann's way", "url": "https://cocktailvirgin.blogspot.com/2021/08/swanns-way.html", "published": "2021-08-04T08:00:00.024-04:00", "updated": "2021-08-04T08:00:00.325-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2015 }, "categories": [ "absinthe", "apricot liqueur", "cognac", "lemon juice", "lillet" ], "ingredients": [ "1 1/2 oz Cognac (Pierre Ferrand Ambre)", "3/4 oz Cocchi Americano", "3/4 oz Lemon Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Shake with ice, strain into a cocktail glass pre-rinsed with absinthe (Kübler), and garnish with a dried apricot.", "body_text": "1 1/2 oz Cognac (Pierre Ferrand Ambre)\n3/4 oz Cocchi Americano\n3/4 oz Lemon Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\nShake with ice, strain into a cocktail glass pre-rinsed with absinthe (Kübler), and garnish with a dried apricot.\nTwo Wednesdays ago, I ventured into the\nKindred Cocktails\ndatabase and uncovered the Swann's Way. This Marcel Proust tribute was crafted by New York City bartender Rafa Garcia Febles in 2015 as \"a\nHoop La\nby way of a\nSelf Starter\n.\" Here, the Swann's Way greeted the nose with an apricot and anise aroma. Next, lemon and orchard fruit notes on the sip flowed into Cognac, apricot, and pear flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OD8AE01m1MhmsnDYRPXLw_RazBJO3RbP-8Z5D4U_i3dA9oIG5jOkBBLSkq_LxaKoRgQtnZQOFJqyIhUChlZsxa-CBvpBs_SXaSS43vDdyyZ46NmPXrFUumjMdp4J8L9fXyKN-nap7x9h/s320/swannsway6349.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OD8AE01m1MhmsnDYRPXLw_RazBJO3RbP-8Z5D4U_i3dA9oIG5jOkBBLSkq_LxaKoRgQtnZQOFJqyIhUChlZsxa-CBvpBs_SXaSS43vDdyyZ46NmPXrFUumjMdp4J8L9fXyKN-nap7x9h/s800/swannsway6349.jpg", "comment_count": 0 }, { "title": "stranger than kindness", "url": "https://cocktailvirgin.blogspot.com/2021/08/stranger-than-kindness.html", "published": "2021-08-05T08:00:00.039-04:00", "updated": "2021-08-05T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "benedictine", "bitters (mole)", "mezcal", "rum (white)" ], "ingredients": [ "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1 oz Mezcal (Mezcal Union)", "1/2 oz Benedictine", "1/2 oz Apricot Liqueur", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a rocks glass.", "body_text": "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1 oz Mezcal (Mezcal Union)\n1/2 oz Benedictine\n1/2 oz Apricot Liqueur\n2 dash Mole Bitters (Bittermens)\nStir with ice and strain into a rocks glass.\nTwo Thursdays ago, I was reminded of the\nUp Jumped the Devil\nand was inspired to riff on it. That drink featured the mezcal-rhum agricole combination that I was first introduced to in the\nChantico\nand\nWilhelm Scream\nat Craigie on Main, and I have used an additional few times in the\nLili'uokalani's Downfall\nand\nMiracles Take Longer\n. Instead of the Cynar-Green Chartreuse duo, I opted for the apricot-Benedictine one that I first noted in the\nSilk Road Sour\nand utilized in the\nBedford Nest\n,\nPeruvian Necktie\n, and\nFall on Me\n. For a name, I stayed with the original's Nick Cave concept and dubbed this one Stranger than Kindness.\nThe Stranger than Kindness began with a funky vegetal and apricot aroma. Next, the rich sip yielded caramel notes from the Benedictine, and the swallow rounded things up with vegetal, herbal, and apricot flavors with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyl5pI2NDpAIHZbwLIGmrG2rltdgs2WXPaj-ZukiFzZiYuh-WchEh3fdZ4BQxlyLo-4rUInKw7zH6klgVLN256AY92JUnyBMPBUVcEf0tzi8RoF-oJhcqBPuZHPNbztd1iheTaOpiu7Nm/s320/strangerkindness6352.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyl5pI2NDpAIHZbwLIGmrG2rltdgs2WXPaj-ZukiFzZiYuh-WchEh3fdZ4BQxlyLo-4rUInKw7zH6klgVLN256AY92JUnyBMPBUVcEf0tzi8RoF-oJhcqBPuZHPNbztd1iheTaOpiu7Nm/s800/strangerkindness6352.jpg", "comment_count": 0 }, { "title": "out of focus", "url": "https://cocktailvirgin.blogspot.com/2021/08/out-of-focus.html", "published": "2021-08-06T08:00:00.002-04:00", "updated": "2021-10-26T17:56:54.444-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Steff Rider", "source": "the Liberty", "year": 2020 }, "categories": [ "bitters (other)", "chartreuse (green)", "lillet", "pear liqueur", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Green Chartreuse", "1/2 oz Cocchi Americano", "1/2 oz St. George Spiced Pear Liqueur (Rothman & Winter Orchard Pear)", "1 dash Scrappy's Cardamom Bitters (Bitter House Wife Cardamom)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Green Chartreuse\n1/2 oz Cocchi Americano\n1/2 oz St. George Spiced Pear Liqueur (Rothman & Winter Orchard Pear)\n1 dash Scrappy's Cardamom Bitters (Bitter House Wife Cardamom)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Fridays ago, I was scanning through the recipes in the 2020\nCommunity Cocktails\nbook and spied the Out of Focus that Steff Rider created at the Liberty in Seattle. The combination of Green Chartreuse and pear liqueur reminded me of the\nStatesman\n, so I was curious to see how it would behave with tequila, Cocchi Americano, and cardamom bitters. In the glass, the Out of Focus put forth a lemon and herbal aroma. Next, pear and apricot notes on the sip blurred into tequila transitioning into Green Chartreuse with a fruity element in between on the swallow with a cardamom finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaZ3Xz4F7TEJOONmyAJtRhSCdpmkCTfUySgsRHzZIKc3UwO5VtZOWylo8WQFxLiNBV-zDjIC7EntgMg0qD5xIVZYIfnxJscngyOi8m4uLbs6-weLohL1yPMvC5HqZu9F1_suBxXnhcnZN/s320/outoffocus6353.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaZ3Xz4F7TEJOONmyAJtRhSCdpmkCTfUySgsRHzZIKc3UwO5VtZOWylo8WQFxLiNBV-zDjIC7EntgMg0qD5xIVZYIfnxJscngyOi8m4uLbs6-weLohL1yPMvC5HqZu9F1_suBxXnhcnZN/s800/outoffocus6353.jpg", "comment_count": 1 }, { "title": "boo radley", "url": "https://cocktailvirgin.blogspot.com/2021/08/boo-radley.html", "published": "2021-08-07T08:00:00.039-04:00", "updated": "2021-08-07T08:00:00.307-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Arnaud's French 75", "year": null }, "categories": [ "cherry brandy", "cynar", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Wild Turkey 101°)", "3/4 oz Cynar", "1/2 oz Cherry Heering" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with oils from both a lemon twist and an orange twist (optional to add the peels as well).", "body_text": "2 oz Bourbon (Wild Turkey 101°)\n3/4 oz Cynar\n1/2 oz Cherry Heering\nStir with ice, strain into a cocktail coupe, and garnish with oils from both a lemon twist and an orange twist (optional to add the peels as well).\nTwo Saturdays ago, I was reminded via\nFacebook\nmemories of hanging out with Chris Hannah during Tales of the Cocktail, and I searched\nKindred Cocktails\nfor a recipe of his that I have not yet made. There, I spied the Boo Radley sourced from\nPunch Drink\nthat I probably skipped over due to its similarity to a Boston drink,\nNot the First Cyn\n. Chris created the Boo Radley at Arnaud's French 75 in New Orleans as a tribute to the character in Harper Lee's\nTo Kill a Mockingbird\n, and he was inspired by that Southern literary classic to riff on a Southern cocktail classic, the\nCreole\nfrom Ensslin's 1916\nRecipes for Mixed Drinks\n. Here, Chris swapped Cynar for the sweet vermouth and Cherry Heering for the Amer Picon (the article does not mention where the Benedictine went though).\nThe Boo Radley showcased an orange, lemon, and dark herbal aroma. Next, caramel and cherry on the sip led into Bourbon, bitter cherry, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYvJ5f4VQZiuu4uOyw6pdsaJSE7U_WCnxexzKbXT9HmdcBVRP1IcS_uoO6Tk3J-pQfPU_mMuMuUJFSk6LPBLCwkL9NFvpE5dZOtBJfzClCY1FuMyC-X_9D0fAxWcJ4b24HZswcMOpwuvO/s320/booradley6355.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYvJ5f4VQZiuu4uOyw6pdsaJSE7U_WCnxexzKbXT9HmdcBVRP1IcS_uoO6Tk3J-pQfPU_mMuMuUJFSk6LPBLCwkL9NFvpE5dZOtBJfzClCY1FuMyC-X_9D0fAxWcJ4b24HZswcMOpwuvO/s800/booradley6355.jpg", "comment_count": 0 }, { "title": "the ernesto", "url": "https://cocktailvirgin.blogspot.com/2021/08/the-ernesto.html", "published": "2021-08-08T08:00:00.026-04:00", "updated": "2021-08-08T08:00:00.312-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Martin Cate", "source": "The Smuggler's Cove", "year": 2010 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "herbsainte", "honey", "lime juice", "soda", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "1 oz Lime Juice", "1 oz Honey Syrup", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 dash Herbstura (1 light dash each Angostura Bitters and Herbsaint)" ], "instructions": "Shake with cracked ice, pour into a double old fashioned glass with 2 oz Ting grapefruit soda, and garnish with a lime wheel (omit) and an edible orchid (nasturtium).", "body_text": "2 oz Blanco Tequila (Cimarron)\n1 oz Lime Juice\n1 oz Honey Syrup\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 dash Herbstura (1 light dash each Angostura Bitters and Herbsaint)\nShake with cracked ice, pour into a double old fashioned glass with 2 oz Ting grapefruit soda, and garnish with a lime wheel (omit) and an edible orchid (nasturtium).\nTwo Sundays ago, my nasturtium border on my vegetable garden was beginning to impress me with its blooms, so I searched for a Tiki drink to make. In\nThe Smuggler's Cove\nbook, I came across the Ernesto created by Martin Cate that was doable since we had Ting soda in the house to make Palomas. The text was very short on backstory, and all I was able to determine that it was created in or before 2010 when it was published in a magazine article on tequila recipes. Once assembled, the Ernesto shared a peppery, floral, and tequila aroma. Next, lime, grapefruit, and honey on the sip fell aside to tequila and apricot on the swallow with a grapefruit and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmCg5bvJXBUY-DEMKCV4HWhqQxJqp8RrEl4sGmpakM614sjnq8s15Xdb9hpZw7-v8IN5Xvy_ZOVVm213JGxmTPaOyrY9R2oNo1KRiiB6zGTuQvB8OdUeZrpIUkFlsBqvAZ21MZMckrb_3/s320/ernesto6357.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmCg5bvJXBUY-DEMKCV4HWhqQxJqp8RrEl4sGmpakM614sjnq8s15Xdb9hpZw7-v8IN5Xvy_ZOVVm213JGxmTPaOyrY9R2oNo1KRiiB6zGTuQvB8OdUeZrpIUkFlsBqvAZ21MZMckrb_3/s800/ernesto6357.jpg", "comment_count": 0 }, { "title": "creole cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/08/creole-cocktail.html", "published": "2021-08-09T08:00:00.024-04:00", "updated": "2021-08-09T08:00:00.283-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hugo Ensslin", "source": "Recipes for Mixing Drinks", "year": 1916 }, "categories": [ "amer picon", "benedictine", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1/2 Whiskey (1 1/4 oz Rittenhouse Bonded Rye)", "1/2 Italian Vermouth (1 1/4 oz Cocchi Sweet)", "2 dash Benedictine (1/4 oz)", "2 dash Amer Picon (1/4 oz)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1/2 Whiskey (1 1/4 oz Rittenhouse Bonded Rye)\n1/2 Italian Vermouth (1 1/4 oz Cocchi Sweet)\n2 dash Benedictine (1/4 oz)\n2 dash Amer Picon (1/4 oz)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nRecently, I was writing about a drink that reminded me of the Creole Cocktail, but I had to keep linking to a\nrecipe\nat Green Street that utilized Punt e Mes in place of the hard to find Amer Picon. Therefore, I went back to my reprint of Hugo Ensslin's 1917\nRecipes for Mixing Drinks\nand remade the earliest known recipe (technically first published in Ensslin's 1916 first edition). I stuck with rye as the call for whiskey to replicate modern interpretations and translated two dashes as a quarter ounce. In the glass, the Creole Cocktail donated a lemon oil over dark orange aroma. Next, grape and orange notes on the sip danced towards rye, herbal, orange, and grape flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFPyDUJTQAp3h7uCh50wf7e3p5VlOGFN0S5k4_TOEXaaYEFcEI0FNffd6s5ma_Ih2JYxvWxRQIrjxhz5M4cOQHc9GakaBS0uE_rpMtnSD1kqmJl0ytvmxd1QDKsgetHmEr3KgF9UwZNZ8/s320/creole6359.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFPyDUJTQAp3h7uCh50wf7e3p5VlOGFN0S5k4_TOEXaaYEFcEI0FNffd6s5ma_Ih2JYxvWxRQIrjxhz5M4cOQHc9GakaBS0uE_rpMtnSD1kqmJl0ytvmxd1QDKsgetHmEr3KgF9UwZNZ8/s800/creole6359.jpg", "comment_count": 0 }, { "title": "southern belle", "url": "https://cocktailvirgin.blogspot.com/2021/08/southern-belle.html", "published": "2021-08-10T08:00:00.014-04:00", "updated": "2021-08-10T08:00:00.319-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Katie Emmerson", "source": "Hawthorne", "year": null }, "categories": [ "bitters (Angostura)", "creme de peche", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Weller Bourbon (Wild Turkey 101°)", "3/4 oz Lemon Juice", "1/2 oz Crème de Peche (Mathilde)", "1/2 oz Demerara Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Weller Bourbon (Wild Turkey 101°)\n3/4 oz Lemon Juice\n1/2 oz Crème de Peche (Mathilde)\n1/2 oz Demerara Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, I ventured into the Hawthorne bar bible and spied the Southern Belle created by bartender Katie Emmerson (now Orkane). The recipe reminded me of the\nDemocrat\n, so I gave it a go. In the glass, the Southern Belle met the nose with a Bourbon and peach bouquet. Next, lemon and orchard fruit notes on the sip curtsied towards Bourbon, peach, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVc3hEbQehCX7jUwp7t4DKpdi4RepRymXWDNaBoyVZhCmoMm3U1Li1_dVwLU4kTavt9sP8T53NHaIz_CJTUQh2l_EJ6zTdDYCuY2dHj8TeXjVxB2MnTM1oicILpPWECK5wtJIZc83SYOX/s320/southernbelle6361.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVc3hEbQehCX7jUwp7t4DKpdi4RepRymXWDNaBoyVZhCmoMm3U1Li1_dVwLU4kTavt9sP8T53NHaIz_CJTUQh2l_EJ6zTdDYCuY2dHj8TeXjVxB2MnTM1oicILpPWECK5wtJIZc83SYOX/s800/southernbelle6361.jpg", "comment_count": 0 }, { "title": "age of discovery", "url": "https://cocktailvirgin.blogspot.com/2021/08/age-of-discovery.html", "published": "2021-08-11T08:00:00.023-04:00", "updated": "2021-08-11T08:00:00.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kehlen Selph", "source": "The Pastry War", "year": null }, "categories": [ "bitters (Angostura)", "maraschino", "mezcal", "rum", "simple syrup" ], "ingredients": [ "3/4 oz Blackstrap Rum (Cruzan)", "3/4 oz Mezcal (Mezcal Union)", "1/2 oz Maraschino (Luxardo)", "1/4 oz Turbinado Sugar (Demerara)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with nanche berries or a cherry (Woodford Reserve cherry).", "body_text": "3/4 oz Blackstrap Rum (Cruzan)\n3/4 oz Mezcal (Mezcal Union)\n1/2 oz Maraschino (Luxardo)\n1/4 oz Turbinado Sugar (Demerara)\n1 dash Angostura Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with nanche berries or a cherry (Woodford Reserve cherry).\nTwo Wednesdays ago, I spotted the Age of Discovery in an\nImbibe Magazine\narticle on Maraschino liqueur recipes. The drink was crafted by Kehlen Selph at the Pastry War in Houston and originally published in Emma Janzen's\nMezcal\nbook; Kehlen was inspired by \"a drink called the Cucaracha Rum, a blackstrap-heavy cocktail from a 1920s bar in Mexico City called La Cucaracha Cocktail Club,\" and to that concept, she added mezcal to the mix. In the glass, the Age of Discovery proffered mezcal, cherry, and caramel-molasses aromas to the nose. Next, a dark, rich sip ventured into mezcal, nutty cherry, dark rum, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqPODTH0yLqiXKIIB9iXIoM3jfD5zwIaC-vGFGXzhkvHELMDqG9gQSZFK_NC0Ruqp2tqtEgI4YCtoGFQR5BNzxLj0oueV4vQW1H09bX2Xr7R2b12EPvCca6K6ndAhReslFCkYqokAE6GD/s320/agediscovery6363.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqPODTH0yLqiXKIIB9iXIoM3jfD5zwIaC-vGFGXzhkvHELMDqG9gQSZFK_NC0Ruqp2tqtEgI4YCtoGFQR5BNzxLj0oueV4vQW1H09bX2Xr7R2b12EPvCca6K6ndAhReslFCkYqokAE6GD/s800/agediscovery6363.jpg", "comment_count": 0 }, { "title": "cabb", "url": "https://cocktailvirgin.blogspot.com/2021/08/cabb.html", "published": "2021-08-12T08:00:00.026-04:00", "updated": "2021-08-12T08:00:00.301-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": null, "technique": "build", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": 2020 }, "categories": [ "*room temperature", "applejack", "cynar", "fernet-branca", "vermouth (bianco)" ], "ingredients": [ "1 oz Apple Brandy (Morin Calvados)", "1 oz Cynar", "1/2 oz Blanc Vermouth (Dolin)", "1/4 oz Branca Menta" ], "instructions": "Build without ice, give a quick stir, and serve at room temperature.", "body_text": "1 oz Apple Brandy (Morin Calvados)\n1 oz Cynar\n1/2 oz Blanc Vermouth (Dolin)\n1/4 oz Branca Menta\nBuild without ice, give a quick stir, and serve at room temperature.\nTwo Thursdays ago, I spotted an intriguing Sother Teague recipe on\nKindred Cocktails\ncalled CABB. I was able to source the backstory via a\nGrubStreet\narticle that described how this was created for Amor y Amargo's 8 seat Reserve Bar circa November or December 2020. That series was a ticketed session pairing 5 cocktails with 5 dishes for a fixed price. During my recent trip to Amor y Amargo last week, I was given an old menu that showed that it was served along side a dish of slow-cooked navy beans with garlic confit, blistered tomatoes, mint, and toast. That mint element would work great with the touch of Branca Menta in the mix.\nThe CABB welcomed the senses with a caramel, menthol, and minty aroma. Next, caramel and grape on the sip slid into apple, funky vegetal, and minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfFGSWTScYzuDTVI9dCQSS5dK6ykWQ8rCZsDXu0bn6-Cjb9NQYB_PJj1SWvc3GATn9iVP25gTMaA_UCLfM15OZqL_OH9wDwCF1S9dZCussKVKV69mUGtglBpz0gEB_KfVD3ckk3IPMSZ_/s320/cabb6366.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfFGSWTScYzuDTVI9dCQSS5dK6ykWQ8rCZsDXu0bn6-Cjb9NQYB_PJj1SWvc3GATn9iVP25gTMaA_UCLfM15OZqL_OH9wDwCF1S9dZCussKVKV69mUGtglBpz0gEB_KfVD3ckk3IPMSZ_/s800/cabb6366.jpg", "comment_count": 0 }, { "title": "black princess", "url": "https://cocktailvirgin.blogspot.com/2021/08/black-princess.html", "published": "2021-08-13T08:00:00.025-04:00", "updated": "2021-08-13T08:00:00.319-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nick Frank", "source": "Hawthorne", "year": 2016 }, "categories": [ "amaro", "rum", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Privateer Navy Yard Rum", "3/4 oz Michter's Rye", "3/4 oz Cocchi Sweet Vermouth", "1/2 oz Amaro di Angostura" ], "instructions": "Stir with ice, strain into a cocktail coupe glass, and garnish with a cherry (Woodford Reserve).", "body_text": "1 oz Privateer Navy Yard Rum\n3/4 oz Michter's Rye\n3/4 oz Cocchi Sweet Vermouth\n1/2 oz Amaro di Angostura\nStir with ice, strain into a cocktail coupe glass, and garnish with a cherry (Woodford Reserve).\nTwo Fridays ago, I began perusing the Hawthorne bar bible when I spotted the Black Princess that reminded me of Drink's\n1919 Cocktail\n. The recipe was crafted by bartender Nick Frank circa 2016 with the menu subtitle \"Luke Ryan's Dread Consort.\" The bar book provided the back history of, \"Dubliner Luke Ryan had sailed his ship out of home waters as a British privateer to fight the Americans. But he had decided that profit and duty would be best served by turning pirate for the French Crown, and going to war against the British Navy for the freedom of the United States.\" In the glass, the rum aromas joined the amaro's caramel and clove ones. Next, grape and caramel on the sip sailed off into rum, rye, allspice, and clove flavors on the swallow. Overall, the balance was a bit more spice driven and less herbal than the 1919.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0jOcae_cau6BXM64t5w22QQqJb2e5gYNbBCS9MMBtKHRdMTaXLZqmm82M2p9uDSQLS6-uNxrl3ne6jPCpX6YS_4QHB7wdhhhLUV5uR4PaRR2oAbSebITBdw9Yjy6meDKOcWVGKuYXAPh/s320/blackprincess6367.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0jOcae_cau6BXM64t5w22QQqJb2e5gYNbBCS9MMBtKHRdMTaXLZqmm82M2p9uDSQLS6-uNxrl3ne6jPCpX6YS_4QHB7wdhhhLUV5uR4PaRR2oAbSebITBdw9Yjy6meDKOcWVGKuYXAPh/s800/blackprincess6367.jpg", "comment_count": 0 }, { "title": "bicyclette", "url": "https://cocktailvirgin.blogspot.com/2021/08/bicyclette.html", "published": "2021-08-14T08:00:00.035-04:00", "updated": "2021-08-14T08:00:00.316-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": null, "source": "Hawthorne", "year": null }, "categories": [ "campari", "champagne", "lemon juice", "st. germain" ], "ingredients": [ "3/4 oz St. Germain (St. Elder)", "3/4 oz Campari", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a flute glass, and top with sparkling wine (Gloria Ferrer).", "body_text": "3/4 oz St. Germain (St. Elder)\n3/4 oz Campari\n3/4 oz Lemon Juice\nShake with ice, strain into a flute glass, and top with sparkling wine (Gloria Ferrer).\nTwo Saturdays ago, it was my birthday; after I returned home from my shift at the bar, Andrea surprised me with Thai take out in the kitchen followed by cake and sparkling wine on our deck. For a cocktail to follow, I saved some of the sparkling wine and recalled a recipe that I had spotted in the Hawthorne bar bible the night before called the Bicyclette. This was a very different one from Jamie Boudreau's 2007\nLa Bicyclette\n, and it was closer to the\nPink Penelope\nbut with different citrus. With the great combination of Campari and elderflower liqueur, I was game to give this one a try.\nThe drink appeared in a blogger's post about the bar in late 2015, and the bar bible provided the menu subtitle containing the wise words of \"Love is a bicycle, fall off & ride again.\" Indeed, that subtitle sounded like it could be found in the \"Letter to a Young Bartender\" that Jackson Cannon wrote during his tenure at the Hawthorne. Here, the Bicyclette began with grapefruit and bitter orange aromas. Next, sparkling wine and orange notes on the sip pedaled off into grapefruit and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhMRrrqOtbC8gSyU6jwPgNQDQXNUsrfOKaoR5dhx03RILhTSoAPdsFRPgflmfsOPydPO58so5_Tm2GwaDoTcas6PQkluVjHocBb4oqwYDopBYAf4LytPb6bwMudSJ1yppk_ASQL6GlLRn/s320/bicyclette6370.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhMRrrqOtbC8gSyU6jwPgNQDQXNUsrfOKaoR5dhx03RILhTSoAPdsFRPgflmfsOPydPO58so5_Tm2GwaDoTcas6PQkluVjHocBb4oqwYDopBYAf4LytPb6bwMudSJ1yppk_ASQL6GlLRn/s800/bicyclette6370.jpg", "comment_count": 0 }, { "title": "negroni tropicale", "url": "https://cocktailvirgin.blogspot.com/2021/08/negroni-tropicale.html", "published": "2021-08-15T08:00:00.012-04:00", "updated": "2021-08-15T08:00:00.332-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "James Hamilton", "source": "Instagram", "year": null }, "categories": [ "campari", "creme de cacao", "gin", "lime juice", "passion fruit syrup", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "1/2 oz Campari", "1/2 oz Sweet Vermouth (Noilly Prat)", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice", "1 bsp (1/8 oz) Tempus Fugit Crème de Cacao" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange slice.", "body_text": "1 1/2 oz Gin (Bombay Dry)\n1/2 oz Campari\n1/2 oz Sweet Vermouth (Noilly Prat)\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\n1 bsp (1/8 oz) Tempus Fugit Crème de Cacao\nShake with ice, strain into a cocktail glass, and garnish with an orange slice.\nTwo Sundays ago, I had spied an intriguing Negroni variation created by home enthusiast James Hamilton via his\nInstagram\ncalled the Negroni Tropicale. He explained that he \"really wanted a Negroni and a Tiki drink at the same time.\" I found the combination to appear as a mashup of Jamie Boudrea's\nNovara\nand the\nFloridita Daiquiri\n, so I made the recipe for the evening's libation. Moreover, tropical Negronis have been great before including Ryan Lotz's\nAmaro di Cocco\nand my\nNegroni on Saturn\n. Here, orange, bitter orange, passion fruit, and grapefruit aromas wafted to the nose. Next, lime and tropical fruit notes on the sip relaxed into gin and grapefruit flavors on the swallow with a chocolate and lime finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR71k-In2yKVvs1RwreVGHbdwb_z23STsQ0lezkL-gNG3OTrc3Ip3102uZS3GbS8zNZ0OXUtEBQ4zadRS1tro0-XakhLZ3Ncbbd0EjCdhY5rBLOPsDVnC9dZnCignpQ55YAiBAH8_wButa/s320/negronitropicale6372.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR71k-In2yKVvs1RwreVGHbdwb_z23STsQ0lezkL-gNG3OTrc3Ip3102uZS3GbS8zNZ0OXUtEBQ4zadRS1tro0-XakhLZ3Ncbbd0EjCdhY5rBLOPsDVnC9dZnCignpQ55YAiBAH8_wButa/s800/negronitropicale6372.jpg", "comment_count": 0 }, { "title": "humble pie", "url": "https://cocktailvirgin.blogspot.com/2021/08/humble-pie.html", "published": "2021-08-16T08:00:00.058-04:00", "updated": "2021-08-16T08:00:00.354-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "Mixology & Mayhem", "year": null }, "categories": [ "amaro", "applejack", "bitters (aromatic)", "cognac", "simple syrup (cinnamon)", "simple syrup (other)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1/2 oz Laird's Bonded Applejack", "1/2 oz Remy Martin 1738 Cognac", "1/2 oz Amaro Nardini", "1 tsp Nutmeg Syrup", "1/2 tsp Cinnamon Syrup", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with lemon and orange oil from twists. Note: the recipe in the book has two dashes of absinthe.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1/2 oz Laird's Bonded Applejack\n1/2 oz Remy Martin 1738 Cognac\n1/2 oz Amaro Nardini\n1 tsp Nutmeg Syrup\n1/2 tsp Cinnamon Syrup\n1 dash Jerry Thomas Decanter Bitters\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with lemon and orange oil from twists. Note: the recipe in the book has two dashes of absinthe.\nFrom Monday morning to Thursday afternoon two weeks prior, I was in Manhattan for the Angel's Envy regional meeting. One of our events was dinner at the Dead Rabbit on that Tuesday evening where they presented us a short menu of Bourbon drinks. The one I started with was the Humble Pie; after I acquired the recipe from the bartender and mentioned it to my teammate, he declared that it was in their second book,\nMixology & Mayhem\n. Once home, I noted that the book attributed Jillian Vose for having crafted this number, and its recipe was the same save for the whiskey being a Tennessee rye as well as containing two dashes of Vieux Pontarlier Absinthe (either left off my hand-written recipe or not included for this event). While I did not take detailed tasting notes, I do recall it being in the ballpark of a Bourbon Old Fashioned with hints of something darker and fruitier in the works.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-yqI-nYlfnxei7pQOsV1cd6kHEGB0eWjnVCzlyHkJVpa76yTDidAa5c084W2dFOOiM-KRKFLo4DXeCJ8KZLfh0zAxLPqKhu54wkM_3VFbsoIZ4_D411hSSmHItIGQC_ubx0OaSVTu5HF/s320/humblepie.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-yqI-nYlfnxei7pQOsV1cd6kHEGB0eWjnVCzlyHkJVpa76yTDidAa5c084W2dFOOiM-KRKFLo4DXeCJ8KZLfh0zAxLPqKhu54wkM_3VFbsoIZ4_D411hSSmHItIGQC_ubx0OaSVTu5HF/s800/humblepie.jpg", "comment_count": 0 }, { "title": "zipper skin", "url": "https://cocktailvirgin.blogspot.com/2021/08/zipper-skin.html", "published": "2021-08-17T08:00:00.028-04:00", "updated": "2021-08-24T15:33:35.810-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "#other", "amaro", "amer picon", "bitters (orange)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon", "3/4 oz High Wire Distilling Southern Amaro", "3/4 oz Bigallet China-China", "1 dash Cocktail Punk Smoked Orange Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon\n3/4 oz High Wire Distilling Southern Amaro\n3/4 oz Bigallet China-China\n1 dash Cocktail Punk Smoked Orange Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nDuring my New York City trip, I made a stop into Amor y Amaro on that Wednesday for a pair of drinks. For a starter, I asked bartender Bruce Shultz for the Zipper Skin from the menu that appeared like a Boulevardier riff akin to the\nPoison Arrow\n. When I inquired about the recipe, Bruce handed me a sheet from one of Amor y Amargo's Reserve Bar nights that they held in November and December of 2020 where five cocktails were each paired with small dishes for eight guests per session. The Zipper Skin for that event was matched with crispy orange-scented cauliflower with a raisin-caper emulsion. The Zipper Skin here without a small plate proffered an orange oil and caramel bouquet to the nose. Next, caramel and orange peel on the sip led into Bourbon, cinnamon, orange, tea, gentian, and quinine flavors on the swallow.\nPost note 8/24/21:\nI found the Zipper Skin in Sother's\nI'm Just Here for the Drinks\nbook. It describes how, \"Zipper Skins are a variety of Dancy tangerine whose skins are easily peeled or zipped off. This drink is plentiful with orange flavors: China China is an orange and herb amaro... Southern Amaro... is made from gentian, mint, black tea, and Dancy tangerines... Though it's a sipper, it zips down fast.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgz1EymrTbbng9u-A-B3ucOUzni8esoXd85WmH1qQJBumyEq2sgenaxobwxaW9ESwOpcYAJBvwhQCcWc3MCz3b6tuX4NpxjnllwgYchWiT8YM5fUo46559kP2aD4mqv7I_w8cfVPTwPDu/s320/zipperskin.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgz1EymrTbbng9u-A-B3ucOUzni8esoXd85WmH1qQJBumyEq2sgenaxobwxaW9ESwOpcYAJBvwhQCcWc3MCz3b6tuX4NpxjnllwgYchWiT8YM5fUo46559kP2aD4mqv7I_w8cfVPTwPDu/s800/zipperskin.jpg", "comment_count": 0 }, { "title": "trainspotter", "url": "https://cocktailvirgin.blogspot.com/2021/08/trainspotter.html", "published": "2021-08-18T08:00:00.019-04:00", "updated": "2021-08-18T08:00:00.337-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Bruce Schultz", "source": "Amor y Amargo", "year": null }, "categories": [ "#other", "amaro", "applejack", "bitters (other)" ], "ingredients": [ "1 1/4 oz Laird's Jersey Lightning Apple Brandy", "1 oz Ramazzotti Aperitivo Rosato", "3/4 oz Pasubio Vino Amaro", "2 dash Bittermens Burlesque Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/4 oz Laird's Jersey Lightning Apple Brandy\n1 oz Ramazzotti Aperitivo Rosato\n3/4 oz Pasubio Vino Amaro\n2 dash Bittermens Burlesque Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nFor a second drink at Amor y Amargo, I asked bartender Bruce Schultz if he had any recipes that he had been working on. He replied that he had a Negroni variation that was inspired by a conversation with a New Zealander who came into the bar about a month prior. While the literal meaning of the term is someone who is into train schedules and other rail-related minutia, Bruce described that it can be anything rather odd that you are really into. Here, the Pasubio's blueberry notes were allowed to shine and were perhaps bolstered by the other fruity elements in the mix. Indeed, the nose started things off with an orange and blueberry aroma. Next, caramel and blueberry on the sip slid into apple and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgnFcqxDL80IbyvIBhDZbb3ay7jRoTzgcgVF4cmDbYNbC9qGOnO853GCz790V_uQwdlV-lQC_fXRHpDww6ATF0uKBAOQQb5IrD0UZuuxnaCoVoGZl82uMJM6Dnf3CuCot3EfUiNqmSLKc/s320/trainspotter.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgnFcqxDL80IbyvIBhDZbb3ay7jRoTzgcgVF4cmDbYNbC9qGOnO853GCz790V_uQwdlV-lQC_fXRHpDww6ATF0uKBAOQQb5IrD0UZuuxnaCoVoGZl82uMJM6Dnf3CuCot3EfUiNqmSLKc/s800/trainspotter.jpg", "comment_count": 0 }, { "title": "cubist", "url": "https://cocktailvirgin.blogspot.com/2021/08/cubist.html", "published": "2021-08-19T08:00:00.018-04:00", "updated": "2021-08-19T08:00:00.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": null }, "categories": [ "aquavit", "bitters (other)", "suze", "vermouth (dry)" ], "ingredients": [ "1 oz Suze", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Aquavit (Aalborg)", "2 dash Bitter Truth Olive Bitters (Doc Elliot's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist (include peel).", "body_text": "1 oz Suze\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Aquavit (Aalborg)\n2 dash Bitter Truth Olive Bitters (Doc Elliot's)\nStir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist (include peel).\nAfter returning from Manhattan late on Thursday two weeks prior, there was time for food and a cocktail before bed. For that nightcap, I pulled out the sheet of recipes from Amor y Amargo's Reserve Bar menu and spotted the Cubist created by Sother Teague. For the Reserve Bar, this drink was paired with a lox (plant-based) with dill-scallion cream cheese on an everything spiced bagel sandwich. Here, the Cubist proffered a lemon, gentian, and caraway aroma. Next, lemony wine notes on the sip turned the corner to caraway, herbal, and earthy flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPLozdB7oiSSTVtPd70nDsQarP2J1bd3_tj8AhTL7aTWVV9waoRi__-jWsThp1dicnUh2n-6xZp0AMyB57FuU9XHC0NIxvPH4XzFRyA7QU12-4Hkm2KJWc7pdVziWbX4DAkbfJbyH4aRE/s320/cubist6374.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPLozdB7oiSSTVtPd70nDsQarP2J1bd3_tj8AhTL7aTWVV9waoRi__-jWsThp1dicnUh2n-6xZp0AMyB57FuU9XHC0NIxvPH4XzFRyA7QU12-4Hkm2KJWc7pdVziWbX4DAkbfJbyH4aRE/s800/cubist6374.jpg", "comment_count": 0 }, { "title": "nude descending a staircase", "url": "https://cocktailvirgin.blogspot.com/2021/08/nude-descending-staircase.html", "published": "2021-08-20T08:00:00.046-04:00", "updated": "2024-11-04T10:05:30.735-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "aquavit", "bitters (mole)", "suze", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Old Overholt) (*)", "3/4 oz Aquavit (Aalborg)", "1/2 oz Suze" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/4 oz Rye Whiskey (Old Overholt) (*)\n3/4 oz Aquavit (Aalborg)\n1/2 oz Suze\n[1/4 oz Demerara Syrup] (**)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\n(*) I wish that I had used Rittenhouse here for greater spice to work against the aquavit.\n(**) Post note: I began adding this when making this at Drink for guests plus increasing the rye to 1 1/2 oz)\nTwo Fridays ago, I was inspired by last night's combination in the\nCubist\nof aquavit and Suze to riff on it. To the aquavit, I recalled how well it paired with rye whiskey in the\nLong Way Home\n, the\nCarra-Ryed Away\n, and other recipes. I considered adding an aromatized wine to the mix, but I opted to keep this in the style of an Old Fashioned for simplicity's sake. As for a name, I recalled the painting Nude Descending a Staircase as being sort of Cubist. Indeed, Marcel Duchamp's 1912 work was first labeled as Cubist before being rejected by the art movement as being too Futuristic.\nThe Nude Descending a Staircase showcased orange, gentian herbal, and caraway aromas. Next, herbal and spice notes on the sip flowed into rye, gentian, licorice, chocolate, and caraway flavors on the swallow. Overall, I was pleased with the combination especially as an extension of last night's Cubist Cocktail, although I wish that I had used a more aggressively spiced rye like Rittenhouse instead of the softer Old Overholt to complement the aquavit better.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79Si7ap9e1jLEqS5zT-_LU-rlbYOJPw5U-UeYTbI6VfZE7AZGOCwlaj67gBetRFD9WzN1mfvdg_hvNXei5nJSZQ1TAxGyFX7E1yoAwr1nmDyJSVL13thI7Dmh-AcefbIlTQuNPwCUYQpZ/s320/nudedescending6376.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79Si7ap9e1jLEqS5zT-_LU-rlbYOJPw5U-UeYTbI6VfZE7AZGOCwlaj67gBetRFD9WzN1mfvdg_hvNXei5nJSZQ1TAxGyFX7E1yoAwr1nmDyJSVL13thI7Dmh-AcefbIlTQuNPwCUYQpZ/s800/nudedescending6376.jpg", "comment_count": 3 }, { "title": "pennsylvania", "url": "https://cocktailvirgin.blogspot.com/2021/08/pennsylvania.html", "published": "2021-08-21T08:00:00.003-04:00", "updated": "2021-08-21T08:00:00.297-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": 1903 }, "categories": [ "bitters (Angostura)", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (1 3/4 oz Rittenhouse)", "1/3 Italian Vermouth (1 oz Noilly Prat Sweet)", "1 dash Sherry (1/4 oz Lustau Amontillado)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Rye Whiskey (1 3/4 oz Rittenhouse)\n1/3 Italian Vermouth (1 oz Noilly Prat Sweet)\n1 dash Sherry (1/4 oz Lustau Amontillado)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Saturdays ago, I delved into\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Pennsylvania. This Manhattan-like number featured a hint of sherry, and I wanted to see if I could replicate the great effect observed in Wit's End's\nIt's A Long, Long Way\n. In the glass, the Pennsylvania proffered nutty, rye, and fruit aromas. Next, grape and plum on the sip was followed by rye, cherry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXMEd_0a6cwJglnlsACBefvYbim7RT0TaNBAPfUsPHHdQqmYFVM0cJ519wUMshX7S3KcZA8cPZDe2zwD4zF6pkYY_N8xEUAiiqWqEKO2vfJpx8Cj-qWAHaFWvrn6acFj-2gPLssNFKONf/s320/pennsylvania6377.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXMEd_0a6cwJglnlsACBefvYbim7RT0TaNBAPfUsPHHdQqmYFVM0cJ519wUMshX7S3KcZA8cPZDe2zwD4zF6pkYY_N8xEUAiiqWqEKO2vfJpx8Cj-qWAHaFWvrn6acFj-2gPLssNFKONf/s800/pennsylvania6377.jpg", "comment_count": 3 }, { "title": ":: calmness in the storm ::", "url": "https://cocktailvirgin.blogspot.com/2021/08/calmness-in-storm.html", "published": "2021-08-22T08:00:00.006-04:00", "updated": "2021-08-22T08:00:00.357-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "Any essay written in response to a thread on Reddit; also a follow up to the 2017 article I wrote for the USBG blog that I republished here entitled\nThe Stress of Being Weeded\n.\nOn\nReddit\nabout a month ago, a bartender forum user asked “How do you deal with the drown?” They meant, how should one handle the rush where one can neither breathe nor provide good service as well as handle the existential dread and/or panic attack. If we have been making money, we’ve all been there before perhaps once or more per week. Although with some pooled house restaurant situations, a bartender can still make a solid living without seeing this level of post-capacity demand, but even then, it still can occur. Frequently, in a busy drinks-forward establishment, this is a regular fear that needs to be quelled.\nI offered up two suggestions. My first was, “Look at your watch and get a reality check of ‘two more hours until it slows down and three more until last call’.” Knowing the time frame of how bad things will be put the mind at ease that it will not be an indeterminate period of torture. At my current place, our kitchen closes earlier than it used to pre-Covid, so that major rush often has me thinking that it will be 90 minutes until things slow down, and that is easy to process. Assessments can be made of what tasks can be skipped and saved until it slows down or the bar closes. Glassware, for example, can pile up a bit but not too much if supplies start running low. At more drinks-forward bars and at later night restaurants, often this window can be 2-3 hours, and knowing that and counting down provided a sense of hope.\nThe other aspect is mental once you have established the time frame. My second suggestion was, “Get yourself in a zen mode early with ‘I will move efficiently and serve as many people as possible, but when it gets busy, folks will have to wait.’ It’s a point of reality and not one to panic over.” Another user agreed. They replied, “Think about volunteers that feed starving children, of course they want to feed as many children as possible, but if they don’t feed themselves, they can’t help anyone. But in our line of work, it’s not life or death. If someone has to wait a few minutes for their drinks, so be it. Don’t stress it. Your guest aren’t waiting for you, they are waiting for the guests in front of them in the line.” It was very well stated, although the part about the guests might be inaccurate when viewed through their eyes.\nWhat I did not cover in my comments in that thread is to anticipate the rush that night. Come in expecting it. Stay hydrated knowing that there will be a point in the night where one can no longer take a moment for oneself. That can be expanded to coming into the shift well fed and taking bathroom and snack breaks before this rush occurs. Remember to make sure one’s shoes are tied tight: my definition of being weeded is when one’s shoes are untied, it is noticed, but the time is not there to remedy that.\nSometimes one faces these shifts solo, but often it’s a team. If one has confidence in the team, live up to the others’ expectations and they will do so in return. If there is a weak link, this can be an issue. It has become all too common with this job market that managers will bring in inexperienced folks to work the shift. This can double one’s work as there is a need to make up for their inefficiency and slothfulness by taking additional orders as well as taking time to bail them out of problems like them not knowing how to make a basic drink. If there is a sign of improvement, continue to take the time to improve them and hope for the best. With a recent hire at my job where they claimed to have been a bartender for years, speak to the manager about how toxic it is to the team to have someone on a busy night claiming to be experienced but incapable of handling anything faster than a lunch shift. One day, we will return to moments where my coworkers declare that the Saturday night crew is the “dream team,” but that seems to be a rare phenomenon now according to bartenders here around town. Relatively, we all have a dream team given the best of our staffing resources. Not looking back to how things were in the past seems to be important; however, the guests are coming in expecting service the way they remembered before the pandemic.\nThere are other things that can be fixed if the problem persists. Things like streamlining the menu, simplifying the cocktails, batching drinks, rearranging the well, and the like can lead to more happy guests and staff. All too often, menus end up cocktails that one dreads making at those times like the egg white drink with the pretty stencil that is a great treat to offer folks on a Tuesday but not so much on a Saturday. Eliminating those menu items or reducing their availability to only certain nights of the week can help.\nIn the end, the best service is often provided by a bartender exuding a smile and a sense of calm no matter how busy things can get. Efficiency of movement will provide better results than frantic actions that can lead to mistakes, breaks, and mis-pours. Getting agitated and absorbing the adrenaline rush heads one towards that frantic zone. So, taking a deep breath, looking at the watch, and making sure the bar and oneself are set up for success before that moment arrives, and calmness even in the storm is possible.", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "matrimony cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/08/matrimony-cocktail.html", "published": "2021-08-23T08:00:00.024-04:00", "updated": "2021-08-23T08:00:00.293-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Erik Ellestad", "source": "Imbibe Magazine", "year": 2011 }, "categories": [ "genever", "vermouth (dry)", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Genever (Bols)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Nocino (Russo)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Genever (Bols)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Nocino (Russo)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, after spotting a reference to Erik Ellestad's\nAshtray Heart\non\nKindred Cocktails\n, I searched the database for other recipes that Erik had created. The one that called out to me was his Matrimony Cocktail that got published in\nImbibe Magazine\nin 2011. I was curious as to how Genever would work with walnut, and one of the commenters on my\nInstagram\npost\nmentioned how great of a combination Genever and nuts are. Here, lemon, malty, and walnut aromas reached the nose. Next, malt with a hint of roasty nuttiness on the sip swayed towards Genever malt and botanicals melding into walnut flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWhz85pvxEWtZoAx9H1aLSNBbzQylj2xlHdMddzEG-Mhh7MH6lvVeNiqvKwrADtnjU75aSRmHCRV1JbncksG_2kHJk8yOOnkQYzNGhfUnx_QGxjGKMklKNSENDIP8tAJNYYS0Aw3m2jVe/s320/matrimony6380.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWhz85pvxEWtZoAx9H1aLSNBbzQylj2xlHdMddzEG-Mhh7MH6lvVeNiqvKwrADtnjU75aSRmHCRV1JbncksG_2kHJk8yOOnkQYzNGhfUnx_QGxjGKMklKNSENDIP8tAJNYYS0Aw3m2jVe/s800/matrimony6380.jpg", "comment_count": 0 }, { "title": "drove all night", "url": "https://cocktailvirgin.blogspot.com/2021/08/drove-all-night.html", "published": "2021-08-24T08:00:00.022-04:00", "updated": "2021-08-24T08:00:00.327-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Andrea Zeuge", "source": "Barnacle and Vito's", "year": 2020 }, "categories": [ "amaro", "bitters (orange)", "bitters (other)", "brandy", "creme de cacao", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Cardamaro", "1 oz Lustau Brandy (Pierre Ferrand Ambre Cognac)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Tempus Fugit Crème de Cacao", "2 dash Scrappy's Orange Bitters", "1 dash Scrappy's Cardamom Bitters (The Bitter House Wife)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Cardamaro\n1 oz Lustau Brandy (Pierre Ferrand Ambre Cognac)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Tempus Fugit Crème de Cacao\n2 dash Scrappy's Orange Bitters\n1 dash Scrappy's Cardamom Bitters (The Bitter House Wife)\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I returned to the 2020\nCommunity Cocktails\nbook where I spotted the Drove All Night. This recipe was crafted by Andrea Zeuge at Barnacle and Vito's in Seattle, and I gave it a go since I enjoyed her\nLong Way Home\nso much. Here, the Drove All Night shared grapefruit, grape, tropical fruit, and chocolate aromas to the nose. Next, grape and caramel on the sip conjured brandy, chocolate, herbal, orange, and cardamom flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsZib6310DXWNF6sgLPkOL-GIf-c5Tr8N_ihLuLbSVB3qFoDb3hlSZ1Zb-cRMIP8s5t79qMZa-qApXz58fhGHweh0GxAlGYKg6MwnXVOFeoqQ4zp-sQHltJxdz-IblYWfJ-AlIrg9h9Th/s320/droveallnight6381.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsZib6310DXWNF6sgLPkOL-GIf-c5Tr8N_ihLuLbSVB3qFoDb3hlSZ1Zb-cRMIP8s5t79qMZa-qApXz58fhGHweh0GxAlGYKg6MwnXVOFeoqQ4zp-sQHltJxdz-IblYWfJ-AlIrg9h9Th/s800/droveallnight6381.jpg", "comment_count": 0 }, { "title": "accidental hipter", "url": "https://cocktailvirgin.blogspot.com/2021/08/accidental-hipter.html", "published": "2021-08-25T08:00:00.024-04:00", "updated": "2021-08-25T08:00:00.436-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Julia and Chris Tunstall", "source": "A Bar Above", "year": null }, "categories": [ "fernet-branca", "lemon juice", "maraschino", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Fernet Branca", "3/4 oz Luxardo Maraschino", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist and cherry.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Fernet Branca\n3/4 oz Luxardo Maraschino\n3/4 oz Lemon Juice\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist and cherry.\nTwo Wednesdays ago, I was skimming through\nKindred Cocktails\nwhen I spotted the Accidental Hipster that reminded me of a rye whiskey version of the\nMr. Clark's Cane\n. The recipe was crafted by Julia and Chris Tunstall of\nA Bar Above\nafter having been inspired by a night out at San Francisco's Trick Dog bar. I have noted Maraschino's softening effect on Fernet such as in the\nSchnitzelberg\n, and here the duo was paired up in an equal parts format with rye and lemon juice.\nThe Accidental Hipster administered a lemon, cherry, and menthol nose. Next, lemon, cherry, and caramel on the sip gave forth rye, nutty, minty, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLV_uaW3Ec7ZqHeC4sQhRAzJPmFvDaQI4lDQNoNpV8AO2HeZIvzBG7teXM31Qd3-MEaNVn8ckAg3ounVJ-6nLgJRBCC4cWtr8ggAmsz0YCGnO1l-TSuoYHmeUmMfYVq8iMoT3IbIrdcie9/s320/accidentalhipster6383.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLV_uaW3Ec7ZqHeC4sQhRAzJPmFvDaQI4lDQNoNpV8AO2HeZIvzBG7teXM31Qd3-MEaNVn8ckAg3ounVJ-6nLgJRBCC4cWtr8ggAmsz0YCGnO1l-TSuoYHmeUmMfYVq8iMoT3IbIrdcie9/s800/accidentalhipster6383.jpg", "comment_count": 0 }, { "title": "the improved", "url": "https://cocktailvirgin.blogspot.com/2021/08/the-improved.html", "published": "2021-08-26T08:00:00.015-04:00", "updated": "2021-09-08T10:32:16.746-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": 2014 }, "categories": [ "amaro", "bitters (aromatic)", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Cockspur 12 Rum (Appleton Signature)", "1/4 oz Smith & Cross Rum", "3/4 oz Zucca (Sfumato)", "3/4 oz Sweet Vermouth (Noilly Prat)", "10 drop Bittermens Tiki Bitters (Bittercube Trinity)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/4 oz Cockspur 12 Rum (Appleton Signature)\n1/4 oz Smith & Cross Rum\n3/4 oz Zucca (Sfumato)\n3/4 oz Sweet Vermouth (Noilly Prat)\n10 drop Bittermens Tiki Bitters (Bittercube Trinity)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nWhile looking through\nKindred Cocktails\ntwo Thursdays ago, I wondered what Sother Teague gems were hiding there after having written up my recent Amor y Amargo adventures earlier in the day. There, I was drawn in by Sother's The Improved that he created at Amor y Amargo in 2014 and was published in the 2015\nCuban Cocktails\nbook, and it reminded me a little of his\nImproved Kingston Negroni\n. Indeed, the book describes how, \"this deliciously astringent cocktail... is a version of the\nKingston Negroni\nby Joaquin Simo, owner of Pouring Ribbons.\" The Improved began with orange and dark herbal aromas that preceded a grape, caramel, and roast sip. Next, funky rum, smoky bitter, and plum flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-JjIkzCqSqPS00uKwYj60MqCds8dj5j58BYIgayJoZW_s4kYOHadUVwbJfMIaC0E0tINLOrR0yNgbdjO9yh8u6rhB84HbyqTNGCwQFMFm36AhKpyTdq3PPhI63K4FxdNeO7lQIpSp-uv/s320/improved6386.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-JjIkzCqSqPS00uKwYj60MqCds8dj5j58BYIgayJoZW_s4kYOHadUVwbJfMIaC0E0tINLOrR0yNgbdjO9yh8u6rhB84HbyqTNGCwQFMFm36AhKpyTdq3PPhI63K4FxdNeO7lQIpSp-uv/s800/improved6386.jpg", "comment_count": 0 }, { "title": "north sea oil", "url": "https://cocktailvirgin.blogspot.com/2021/08/north-sea-oil.html", "published": "2021-08-27T08:00:00.023-04:00", "updated": "2021-08-27T08:00:00.357-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Leo Robitschek", "source": "NoMad Cocktail Book", "year": null }, "categories": [ "aquavit", "cointreau", "lillet", "scotch" ], "ingredients": [ "1 1/2 oz Linie Aquavit (Aalborg)", "3/4 oz Cocchi Americano", "1/2 oz Laphroaig 10 Year Scotch", "1/4 oz Combier Triple Sec (Cointreau)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Linie Aquavit (Aalborg)\n3/4 oz Cocchi Americano\n1/2 oz Laphroaig 10 Year Scotch\n1/4 oz Combier Triple Sec (Cointreau)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Fridays ago, I turned to the\nNoMad Cocktail Book\nand spied Leo Robitschek's North Sea Oil. I had previously skipped over this one for I lack Linie's aged aquavit; however, I figured that the Scotch in the mix would provide enough barrel notes to make this combination work with an unaged aquavit. I was also intrigued for I have only previously paired Scotch and aquavit once in Trey Jenkin's\nGrog of Thor\n. In the glass, the North Sea Oil rose to the senses with a grapefruit, orange, caraway, and smoke aroma. Next, orchard fruit and pear notes led into smoky, orange, and caraway flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybTIiOMEb-sEmVVyHayin8-eSIydqTClj3y5UTXGPOIButEpyKPuY9VyDtNHI56XVoMAx0O4nXat5UceQF5FiObbovPGQvA6ZVVnnqcBbon_raXzLM-p7P0LeyzXwv0fq7X9ST30lb5Uw/s320/northseaoil6388.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybTIiOMEb-sEmVVyHayin8-eSIydqTClj3y5UTXGPOIButEpyKPuY9VyDtNHI56XVoMAx0O4nXat5UceQF5FiObbovPGQvA6ZVVnnqcBbon_raXzLM-p7P0LeyzXwv0fq7X9ST30lb5Uw/s800/northseaoil6388.jpg", "comment_count": 0 }, { "title": "shadow dreaming", "url": "https://cocktailvirgin.blogspot.com/2021/08/shadow-dreaming.html", "published": "2021-08-28T08:00:00.012-04:00", "updated": "2021-08-28T08:00:00.305-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Kyle Davidson", "source": "Blackbird", "year": 2016 }, "categories": [ "amaro", "bitters (Angostura)", "bitters (mole)", "rum", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Four Roses)", "1/2 oz Sweet Vermouth (Noilly Prat)", "1/4 oz Zucca (Sfumato)", "1/4 oz Hamilton's Demerara 151° Rum (Diamond Reserve 151°)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with 5 drops Bittermens Mole Bitters.", "body_text": "2 oz Bourbon (Four Roses)\n1/2 oz Sweet Vermouth (Noilly Prat)\n1/4 oz Zucca (Sfumato)\n1/4 oz Hamilton's Demerara 151° Rum (Diamond Reserve 151°)\n1 dash Angostura Bitters\n(1 bsp Demerara Syrup added for balance)\nStir with ice, strain into a cocktail glass, and garnish with 5 drops Bittermens Mole Bitters.\nTwo Saturdays prior, I was scanning the\nKindred Cocktails\ndatabase when I was drawn in by Kyle Davidson's Shadow Dreaming that he crafted at Blackbird in Chicago circa 2016. This Bourbon Manhattan was gussied up with hints of smoky amaro, overproof Demerara rum, and chocolate bitters, so it seemed like an easy win for the evening. Here, the Shadow Dreaming greeted the nose with chocolate, Bourbon, and cherry aromas. Next, roasty chocolate and grape notes on the sip transformed into Bourbon, rum, smoky char, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNWK_rLJWQDrnh6WBlIdPM2dyMvOKwAZYlSkFo7Lw5ZYEAudWs9WQbgetRoyaAdxeuvK3NlHtVHUR6jkl1Z4s6Z4fPI5PEb5t33ZLpBuRL3XFxND0qmeTz2K660q7ueClWaMreB6y8iEQ/s320/shadowdreaming6390.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNWK_rLJWQDrnh6WBlIdPM2dyMvOKwAZYlSkFo7Lw5ZYEAudWs9WQbgetRoyaAdxeuvK3NlHtVHUR6jkl1Z4s6Z4fPI5PEb5t33ZLpBuRL3XFxND0qmeTz2K660q7ueClWaMreB6y8iEQ/s800/shadowdreaming6390.jpg", "comment_count": 0 }, { "title": "the revelator", "url": "https://cocktailvirgin.blogspot.com/2021/08/the-revelator.html", "published": "2021-08-29T08:00:00.026-04:00", "updated": "2021-08-29T08:00:00.364-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Keith Waldbauer", "source": "Liberty Bar", "year": 2016 }, "categories": [ "averna", "punt e mes", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/2 oz Averna", "1/2 oz Punt e Mes", "3 Espresso Beans (Dark Roast Coffee Beans)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange peel. Note: do not muddle the coffee beans.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/2 oz Averna\n1/2 oz Punt e Mes\n3 Espresso Beans (Dark Roast Coffee Beans)\nStir with ice, strain into a cocktail coupe, and garnish with an orange peel. Note: do not muddle the coffee beans.\nTwo Sundays ago, I returned to the 2020\nCommunity Cocktails\nbook and was intrigued by Keith Waldbauer's The Revelator as a Tequila Manhattan flavored with coffee beans. The book listed him as working at the The Doctor's Office in Seattle; however, this drink dates back to his time at the Libery Bar. A 2016 article in\nThrillist\ndescribes, \"Tasked to create a cocktail with whole beans in an 'iron bartender' competition, Liberty Bar co-owner Keith Waldbauer opted against muddling (the resulting cocktail would be way too bitter) and chose instead to stir the beans directly into the drink, gently releasing their oils and producing more subtle coffee notes. The drink proved a hit and quickly made its way onto the permanent menu at the bar. Strong and just a little spicy, it's an incredible digestif.\" The older version utilized sweet vermouth and bitters instead of Punt e Mes here, and overall, the combination reminded me a little of the\nRazor Ramon\n, so I set of mixing.\nThe Revelator proffered orange, coffee, and vegetal aromas to the nose. Next, caramel and grape on the sip flipped to tequila and bitter herbal flavors on the swallow with a coffee and caramel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikniLR5GvGDeDAcqH82zqOluudhS7uQZQfthZhaj9R5qnmDt9Sc7xcTUXd2zbpbIgFkJvOdpqZSZYQheZ9v2ngf6nE0V8SNLXLXFMlcvjxyxqvHKlzXU0rjRUvb0G0l6LVWrGru_fH4F4b/s320/revelation6391.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikniLR5GvGDeDAcqH82zqOluudhS7uQZQfthZhaj9R5qnmDt9Sc7xcTUXd2zbpbIgFkJvOdpqZSZYQheZ9v2ngf6nE0V8SNLXLXFMlcvjxyxqvHKlzXU0rjRUvb0G0l6LVWrGru_fH4F4b/s800/revelation6391.jpg", "comment_count": 0 }, { "title": "prime directive", "url": "https://cocktailvirgin.blogspot.com/2021/08/prime-directive.html", "published": "2021-08-30T08:00:00.023-04:00", "updated": "2021-08-30T08:00:00.311-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Andrew Volk", "source": "Portland Hunt & Alpine Club", "year": 2016 }, "categories": [ "benedictine", "bitters (Angostura)", "gin", "vermouth (bianco)" ], "ingredients": [ "2 oz Plymouth Gin (Beefeater)", "1 oz Blanc Vermouth (Dolin)", "1/2 oz Benedictine", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Plymouth Gin (Beefeater)\n1 oz Blanc Vermouth (Dolin)\n1/2 oz Benedictine\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Mondays ago, via a mention on\nKindred Cocktails\nI found a 2016 article of Star Trek drinks on\nLiquor.com\n. The one that called out to me was the Prime Directive by Andrew Volk at the Portland Hunt & Alpine Club. According to the Star Trek\nWiki\n, his drink made reference to \"a guiding principle of Starfleet, prohibiting its members from interfering with the internal and natural development of alien civilizations... and from using their superior technology to impose their own values or ideals on them.\" The combination of ingredients reminded me of a blanc vermouth and Angostura Bitters version of the dry vermouth and orange bitters\nPoet's Dream\n.\nThe Prime Directive guided lemon, pine, and floral aromas to the nose. Next, white grape and a hint of caramel on the sip led into gin, chocolate, herbal, minty, cinnamon, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbg2O8RQlFUZieif7S-JGVpGA-JxhPBJQz8doPD3ZjvhxjJY_Oc8G3As4QqTY7RytW7SxGaM-Ngtc1E7RLFaJPZsZiNRFEGX3CzbkieAYcPxpUhXCbtGiLDrhR737m5km9BXx0o0FU1xQ/s320/primedirective6393.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "dot-roy", "url": "https://cocktailvirgin.blogspot.com/2021/08/dot-roy.html", "published": "2021-08-31T08:00:00.028-04:00", "updated": "2021-08-31T08:00:00.342-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Robert Treat Hotel", "year": null }, "categories": [ "dubonnet", "gin", "sherry" ], "ingredients": [ "1 part Gin (1 oz Bombay Dry)", "1 part Medium Sherry (1 oz Lustau East India Solera)", "1 part Dubonnet (1 oz)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 part Gin (1 oz Bombay Dry)\n1 part Medium Sherry (1 oz Lustau East India Solera)\n1 part Dubonnet (1 oz)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I ventured back into my 1962 edition of Ted Saucier's 1954\nBottoms Up\nbook and spied the Dot-Roy as a curious equal parts drink. The recipe was created at the Robert Treat Hotel in Newark, New Jersey; the hotel was named after the founder of the city from back in 1666, and the building opened for business in 1916 just in time for the arrival and stay of President Woodrow Wilson and his wife Edith to celebrate the city's 250th anniversary. There was no indication in the book of who or what the cocktail was named after, but perhaps it was Broadway performer Dorothy Roy albeit a slightly obscure one. A drier sherry form of the drink appeared as the\nChase\nin Jere Sullivan's 1930\nThe Drinks of Yesteryear: A Mixology\nwith the comment that it was often \"plagiarized by New York hotels\" (Newark being not too far from New York). Once prepared, the Dot-Roy sang out with a lemon, plum, and berry bouquet. Next, grape and cherry notes on the sip danced towards gin, nutty, and plum flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEnW9_9PmXv0S3DqDE3L1VSOiZ5Ywj6qMKwJcxH0ElOJ-HXKskiTWynsx44_wljpu9bxicuNSpF5saqykyP-Hc2WmGlPSNtYNTQVQspCSiwi4eFyWYlp3l5WqMdLPp_mL7sfKdNDUBHNsC/s320/dotroy6395.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEnW9_9PmXv0S3DqDE3L1VSOiZ5Ywj6qMKwJcxH0ElOJ-HXKskiTWynsx44_wljpu9bxicuNSpF5saqykyP-Hc2WmGlPSNtYNTQVQspCSiwi4eFyWYlp3l5WqMdLPp_mL7sfKdNDUBHNsC/s800/dotroy6395.jpg", "comment_count": 0 }, { "title": "call me old fashioned", "url": "https://cocktailvirgin.blogspot.com/2021/09/call-me-old-fashioned.html", "published": "2021-09-01T08:00:00.016-04:00", "updated": "2021-09-01T08:00:00.334-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "jmcurleys" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Katie Soule", "source": "JM Curley", "year": null }, "categories": [ "#jmcurleys", "amaro", "bitters (other)", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Angel's Envy Bourbon", "3/4 oz Amaro Montenegro", "1/4 oz Cinnamon Syrup", "2 dash Fee's Black Walnut Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "2 oz Angel's Envy Bourbon\n3/4 oz Amaro Montenegro\n1/4 oz Cinnamon Syrup\n2 dash Fee's Black Walnut Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Wednesdays ago, my brand work with Angel's Envy brought me to JM Curley in the Downtown Crossing neighborhood of Boston. For one of my drinks, I asked bar manager Katie Soule for an Old Fashioned or a variation thereof. She whipped up one of her creations that had appeared on a previous menu named Call Me Old Fashioned. The combination of Bourbon, Amaro Montenegro, and cinnamon syrup reminded me of the\nBattle Annie\nthat I had in New York right before quarantine, so I was excited about the drink before it even hit my lips. Overall, this combination made for a great harbinger of Autumn in a glass.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUU-IJ0BKTOgCiyrLGNJthpdxix6tsZ-JZ1yRJ0FaqpK2kkSFq1JMcBIFN2zBXu0sadJFeNa63uwYUMFv0QGtOUxRvz6JyG5CplC57mCcfnlaBMbtBsYKaOJ4ZdDdCcVUASEUWrphfngal/s320/callmeoldfashioned2033.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUU-IJ0BKTOgCiyrLGNJthpdxix6tsZ-JZ1yRJ0FaqpK2kkSFq1JMcBIFN2zBXu0sadJFeNa63uwYUMFv0QGtOUxRvz6JyG5CplC57mCcfnlaBMbtBsYKaOJ4ZdDdCcVUASEUWrphfngal/s800/callmeoldfashioned2033.jpg", "comment_count": 0 }, { "title": "the problem solver", "url": "https://cocktailvirgin.blogspot.com/2021/09/the-problem-solver.html", "published": "2021-09-01T10:00:00.024-04:00", "updated": "2021-09-01T10:00:00.341-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jabriel Donohue", "source": "Acadia", "year": null }, "categories": [ "benedictine", "cherry brandy", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "2 oz Overproof Rye (Rittenhouse Bonded)", "1/2 oz Cherry Herring", "1/4 oz Benedictine", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Overproof Rye (Rittenhouse Bonded)\n1/2 oz Cherry Herring\n1/4 oz Benedictine\n1/4 oz Fernet Branca\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\nTwo Wednesdays, I decided to make a recipe that Jabriel Donohue posted on his\nFacebook\nthat he created over a decade ago at the Acadia in Portland and now serves at the Doctor's Office in Seattle called the Problem Solver. Since Fernet works well with both Benedictine and Cherry Heering, I was excited to give this one a go. Moreover, it reminded me a little of a\nRemember the Maine\ncrossed with a\nDown & Brown\n. In the glass, the Problem Solver proffered an orange, rye, and cherry aroma to the nose. Next, a cherry-grape sip concluded with a rye, cherry, and bitter menthol swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMueMWICqCmqbf7H-QDlulkdMMTgGPLfKmc9CrF2ax0zGh-ZG5-cVf-DjYus1AyUTLtKee4t0cI54veRry29Q_9Yvagqqysq9vOwN8E5c14JUPZY1E4DN6-9E_W4d1cWJOzGevx7e9zw93/s320/problemsolver6398.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMueMWICqCmqbf7H-QDlulkdMMTgGPLfKmc9CrF2ax0zGh-ZG5-cVf-DjYus1AyUTLtKee4t0cI54veRry29Q_9Yvagqqysq9vOwN8E5c14JUPZY1E4DN6-9E_W4d1cWJOzGevx7e9zw93/s800/problemsolver6398.jpg", "comment_count": 0 }, { "title": "great silence", "url": "https://cocktailvirgin.blogspot.com/2021/09/great-silence.html", "published": "2021-09-02T08:00:00.022-04:00", "updated": "2021-09-02T08:00:00.318-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Isaac Shumway", "source": "California Gold", "year": 2021 }, "categories": [ "campari", "lime juice", "maraschino", "mezcal", "orgeat" ], "ingredients": [ "1 oz Mezcal (Mezcal Union)", "1 oz Lime Juice", "3/4 oz Campari", "1/2 oz Orgeat", "2-3 dash Luxardo Maraschino (1/8 oz)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a spiral cut lime twist.", "body_text": "1 oz Mezcal (Mezcal Union)\n1 oz Lime Juice\n3/4 oz Campari\n1/2 oz Orgeat\n2-3 dash Luxardo Maraschino (1/8 oz)\nShake with ice, strain into a cocktail glass, and garnish with a spiral cut lime twist.\nTwo Thursdays ago, I delved into the June 2021 article in\nImbibe Magazine\non Maraschino liqueur. The recipe that called out to me was a shaken mezcal number crafted by Isaac Shumway at California Gold in San Rafael, California called the Great Silence. Given how Campari-orgeat works great in the\nPinwheel Swizzle\n, Maraschino-orgeat in the\nGallivanting in Golden Gai\n, and Campari-Maraschino in the\nCarnivale\n, this recipe seemed to do no wrong.\nThe Great Silence conjured up lime, mezcal, and grapefruit aromas. Next, a creamy lime and orange sip lulled into mezcal and bitter grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-n2qN3jRKDJpGGr3ebNvTkkedXR9x1i8qtB7VX2Eh4FTT7_-W26MBlf2Sw2XpEEOruAC2CRzkuaNjW8klZlfp1kRuXWZcmu51k-10NsGl0sAG-kQ9MQvta9yz6C6JxDu5efmYkUj5yna/s320/greatsilence6400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-n2qN3jRKDJpGGr3ebNvTkkedXR9x1i8qtB7VX2Eh4FTT7_-W26MBlf2Sw2XpEEOruAC2CRzkuaNjW8klZlfp1kRuXWZcmu51k-10NsGl0sAG-kQ9MQvta9yz6C6JxDu5efmYkUj5yna/s800/greatsilence6400.jpg", "comment_count": 0 }, { "title": "the boardroom", "url": "https://cocktailvirgin.blogspot.com/2021/09/the-boardroom.html", "published": "2021-09-03T08:00:00.013-04:00", "updated": "2021-09-03T08:00:00.351-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "amaro nonino", "bitters (aromatic)", "cognac", "walnut liqueur" ], "ingredients": [ "2 oz Cognac (Pierre Ferrand Ambre)", "3/4 oz Amaro Nonino", "1/4 oz Walnut Liqueur (Russo Nocino)", "2 dash Abbott's Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with orange oil from a twist and either a cherry or walnut (cherry).", "body_text": "2 oz Cognac (Pierre Ferrand Ambre)\n3/4 oz Amaro Nonino\n1/4 oz Walnut Liqueur (Russo Nocino)\n2 dash Abbott's Bitters\nStir with ice, strain into a cocktail glass, and garnish with orange oil from a twist and either a cherry or walnut (cherry).\nTwo Fridays ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted the Boardroom by New York City bartender Rafa Garcia Febles circa 2014. I was lured in by this Cognac Black Manhattan of sorts by the combination of Amaro Nonino and walnut liqueur that I had tried before in the\nRoyal Union\nand\nRock and a Hard Place\n. Once stirred and strained, the Boardroom presented an orange oil, dark orange, and Cognac aroma to the nose. Next, caramel-orange notes on the sip circled back to Cognac, dark orange, walnut, clove, and spice flavors on the swallow. Overall, the balance of the drink reminded me of Nicole Lebedevitch's\nCe Soir\nthat she created at the Hawthorne.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BaWSRq6fCiL8WvUeYhaZzIoHshQUMIOd2BzxWCGDhrOg8ZwGZGrhn55i17epPOuY9M6ndmLB9T4LhFQsm-Zlfj3cO8m_Q-_DhtF8CZquBoo3IE_fiSfMWfdARoUGWTuS7VC6i1PTK7TD/s320/boardroom6402.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BaWSRq6fCiL8WvUeYhaZzIoHshQUMIOd2BzxWCGDhrOg8ZwGZGrhn55i17epPOuY9M6ndmLB9T4LhFQsm-Zlfj3cO8m_Q-_DhtF8CZquBoo3IE_fiSfMWfdARoUGWTuS7VC6i1PTK7TD/s800/boardroom6402.jpg", "comment_count": 0 }, { "title": "linden square", "url": "https://cocktailvirgin.blogspot.com/2021/09/linden-square.html", "published": "2021-09-04T08:00:00.035-04:00", "updated": "2021-09-04T08:00:00.327-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Bobby McCoy", "source": "Eastern Standard", "year": 2010 }, "categories": [ "amaro nonino", "aperol", "bitters (mole)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1/2 oz Amaro Nonino", "1/2 oz Aperol", "1/2 oz Sweet Vermouth (Noilly Prat)", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Rittenhouse Rye\n1/2 oz Amaro Nonino\n1/2 oz Aperol\n1/2 oz Sweet Vermouth (Noilly Prat)\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Saturdays ago, I searched for recipes on\nKindred Cocktails\ncreated at Eastern Standard that I might never have tried. The one that caught my attention was the Linden Square by Bobby McCoy as a 2010 update to the\nRed Carpet\nthat we published here in 2008. Bobby reduced the liqueur amounts and added in sweet vermouth and mole bitters. The duo of Amaro Nonino and Aperol are best known for being partners in the\nPaper Plane\n, but they also do well in citrus-free drinks like the\nMarchessa\n. In addition, there is no indication as to whether the name refers to the neighborhood in Wellesley, Massachusetts, similar to how his\nWildwood\nwas a tribute to his old street.\nThe Linden Square gave forth an orange, caramel, and rye aroma. Next, grape and orange on the sip developed into whiskey and dark orange flavors on the swallow. Overall, the Linden Square's swallow and finish reminded me a bit of the\nLiberal\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37eTlNSb-Z1fj853IUfzGT2Vq1mO3JDuAH3wWTP-IY3KZchAaTwxB0mjoeri1OFwLPkBJ9ajI4O3jLAvT2tNakgbd1ceHbY3dxTXngrUiDawW3j-YZn-JXUtMQGk8A-_LpmogneES7Wfo/s320/lindensquare6404.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37eTlNSb-Z1fj853IUfzGT2Vq1mO3JDuAH3wWTP-IY3KZchAaTwxB0mjoeri1OFwLPkBJ9ajI4O3jLAvT2tNakgbd1ceHbY3dxTXngrUiDawW3j-YZn-JXUtMQGk8A-_LpmogneES7Wfo/s800/lindensquare6404.jpg", "comment_count": 0 }, { "title": "jacques & doris", "url": "https://cocktailvirgin.blogspot.com/2021/09/jacques-doris.html", "published": "2021-09-05T08:00:00.026-04:00", "updated": "2021-09-05T08:00:00.363-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Tyler Caffall", "source": "Fort Defiance", "year": 2015 }, "categories": [ "bitters (other)", "bitters (Peychaud's)", "scotch", "simple syrup", "suze" ], "ingredients": [ "1 1/4 oz Blended Scotch (Famous Grouse)", "3/4 oz Laphroaig Scotch", "3/8 oz Sirop JM (*)", "4 dash Peychaud's Bitters", "1 dash Lavender Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into an old fashioned glass pre-rinsed with Suze, and garnish with grapefruit oil from a twist.", "body_text": "1 1/4 oz Blended Scotch (Famous Grouse)\n3/4 oz Laphroaig Scotch\n3/8 oz Sirop JM (*)\n4 dash Peychaud's Bitters\n1 dash Lavender Bitters (Scrappy's)\nStir with ice, strain into an old fashioned glass pre-rinsed with Suze, and garnish with grapefruit oil from a twist.\n(*) 2:1 Demerara syrup will work in a pinch.\nTwo Sundays ago, I reached for Carey Jones'\nBrooklyn Bartender\nbook and spotted the Jacques & Doris. This Sazerac riff was crafted by Tyler Caffall at Fort Defiance circa 2015; the presence of Suze reminded me of other Sazerac riffs such as the\nLa Tour Eiffel\nand\nGoldenback\nbut here it was in the rinse instead of acting as a sweetener. The Jacques & Doris began with a grapefruit oil, earthy-herbal gentian, and peat smoke aroma. Next, a malt-laden sip gave way to smoky Scotch, lavender, and anise flavors with hints of gentian from the rinse on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3nNRxwbkp39vPWNvPI1BM5da063Ur8NbGOueJ8Vh09D14MpKdsw9uAtq31cYqXtdON5Skk3vWkJwoPd1oQUeBUVax_qv4Zn5HKLPHYlLJ7Ygu7fjvdT5ihkp6tJABvkcYP_h72BkSYHh/s320/jacquesdoris6406.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3nNRxwbkp39vPWNvPI1BM5da063Ur8NbGOueJ8Vh09D14MpKdsw9uAtq31cYqXtdON5Skk3vWkJwoPd1oQUeBUVax_qv4Zn5HKLPHYlLJ7Ygu7fjvdT5ihkp6tJABvkcYP_h72BkSYHh/s800/jacquesdoris6406.jpg", "comment_count": 0 }, { "title": "pineapple kingston negroni", "url": "https://cocktailvirgin.blogspot.com/2021/09/pineapple-kingston-negroni.html", "published": "2021-09-06T08:00:00.018-04:00", "updated": "2024-01-03T12:13:34.018-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "campari", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Appleton Signature Rum", "1 oz Stiggins' Fancy Pineapple Rum", "3/4 oz Sweet Vermouth (Noilly Prat)", "3/4 oz Campari" ], "instructions": null, "body_text": "1 oz Appleton Signature Rum\n1 oz Stiggins' Fancy Pineapple Rum\n3/4 oz Sweet Vermouth (Noilly Prat)\n3/4 oz Campari", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSb2F3EsymWB5THimGgZ6Ihq8lgjmHvp2Xu5w83T0NiV9FnZ93QluLlRqlRIPRDZNHRRFGsth68UdkwDXs_wLSQ_Yy39xrtox8BXxoShJ3FnCaDUyJXbVQtGVuRop5sIWTPm-YyroIFSzf/s320/pineapplekingston6407.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSb2F3EsymWB5THimGgZ6Ihq8lgjmHvp2Xu5w83T0NiV9FnZ93QluLlRqlRIPRDZNHRRFGsth68UdkwDXs_wLSQ_Yy39xrtox8BXxoShJ3FnCaDUyJXbVQtGVuRop5sIWTPm-YyroIFSzf/s800/pineapplekingston6407.jpg", "comment_count": 0 }, { "title": "kingston negroni", "url": "https://cocktailvirgin.blogspot.com/2021/09/kingston-negroni.html", "published": "2021-09-07T08:00:00.048-04:00", "updated": "2021-09-07T08:00:00.358-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "campari", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Carpano Antica Sweet Vermouth (Noilly Prat)", "1 oz Campari" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Smith & Cross Rum\n1 oz Carpano Antica Sweet Vermouth (Noilly Prat)\n1 oz Campari\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nAfter having made the\nPineapple Kingston Negroni\nthe night before, I was reminded that I have never written up the original. An Aperol riff, the\nKingston Contessa\n, created at Eastern Standard as a take on No. 9 Park's Contessa, was the closest thing that I could refer to. Therefore, I sought out the recipe crafted by Joaquin Simo in the\nDeath & Co. Cocktail Book\n; in 2009, Haus Alpenz's Eric Seed handed Joaquin the newly launched Smith & Cross Rum bottle, and this came about five minutes later. It was a simple Mr. Potato Head technique of this high ester rum in place of the gin. He attributed the success of the combination in\nPunch Drinks\nas, \"Smith & Cross is no shrinking violet, so it stands up to the bombastic chocolate and bitter orange notes in the vermouth while drying out the Campari's richness and tempering its bitterness. Further evidence that less can sometimes be quite a bit more.\"\nThe Kingston Negroni began with orange oil over rum funk aromas. Next, the sweet vermouth's grape filled the sip, and the swallow followed through with funky rum, bitter orange, and dark berry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXNB9tsk0hsYluSoteN9-I8HeZnKtcMBlQbX1OzpOW4ECsUFc7Iz-urPdLTqkI2B7UWr4o0kOLiH1DMTMlyrah8t5q_wy6nVcLApOMDvvTCNOkWfSpb66Wyysrl4AMwtTWwYz5QIlngSx/s320/kingstonnegroni6409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXNB9tsk0hsYluSoteN9-I8HeZnKtcMBlQbX1OzpOW4ECsUFc7Iz-urPdLTqkI2B7UWr4o0kOLiH1DMTMlyrah8t5q_wy6nVcLApOMDvvTCNOkWfSpb66Wyysrl4AMwtTWwYz5QIlngSx/s800/kingstonnegroni6409.jpg", "comment_count": 0 }, { "title": "[the sgarallino]", "url": "https://cocktailvirgin.blogspot.com/2021/09/the-sgarallino.html", "published": "2021-09-08T08:00:00.031-04:00", "updated": "2021-09-08T08:00:00.398-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Rachel Kopelman", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Angel's Envy Bourbon", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup", "1/4 oz Meletti Amaro" ], "instructions": "Shake with ice and strain into a rocks glass with a large ice cube.", "body_text": "2 oz Angel's Envy Bourbon\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup\n1/4 oz Meletti Amaro\nShake with ice and strain into a rocks glass with a large ice cube.\nTwo Wednesdays ago, I stopped into Backbar during my brand work with Angel's Envy. There, I found a seat in front of Rachel Kopelman, and I asked her for a bartender's whim using said spirit. She returned with a Gold Rush riff containing Meletti Amaro akin to the\nWithout a Trace\nthat utilized Amaro Nonino. For a name, I dubbed this one the Sgarallino after Andrea Sgarallino who was part of the Italian wave of immigrants who partook in the '49ers gold rush in California. Sgarallino was rather successful there, and he brought back his gold and money collected from the community to help fund the Italian Revolution that united the country in the early 1860s.\nThe drink began with a Bourbon, lemon, and floral bouquet. Next, lemon, honey, and caramel on the sip gave way to Bourbon, floral, and bitter herbal flavors on the swallow with Meletti's violet flower note working elegantly with the honey here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhQJoZ-1JKe4puS5eWimG22SNnF_evVvLSIMAewo7DtxQLGYANVN8IKsHpLOyUBnntldg-xhlgEaOXrRMgNhQ6UTlWwjLXOHnh1sPzqCor0cOREMfPDoYE0KPobls3_INiNv8MsKLUM7P/s320/sgararillino1813.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhQJoZ-1JKe4puS5eWimG22SNnF_evVvLSIMAewo7DtxQLGYANVN8IKsHpLOyUBnntldg-xhlgEaOXrRMgNhQ6UTlWwjLXOHnh1sPzqCor0cOREMfPDoYE0KPobls3_INiNv8MsKLUM7P/s800/sgararillino1813.jpg", "comment_count": 0 }, { "title": "henry's dream", "url": "https://cocktailvirgin.blogspot.com/2021/09/henrys-dream.html", "published": "2021-09-09T08:00:00.027-04:00", "updated": "2021-09-09T08:00:00.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "cynar", "mezcal", "punt e mes", "rum (white)" ], "ingredients": [ "3/4 oz Rhum Agricole (Rhum Clement Premiere Canne)", "3/4 oz Mezcal (Mezcal Union)", "1/2 oz Punt e Mes", "1/2 oz Cynar", "1/2 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice and strain into an old fashioned glass.", "body_text": "3/4 oz Rhum Agricole (Rhum Clement Premiere Canne)\n3/4 oz Mezcal (Mezcal Union)\n1/2 oz Punt e Mes\n1/2 oz Cynar\n1/2 oz Apricot Liqueur (Rothman & Winter)\nStir with ice and strain into an old fashioned glass.\nTwo Thursday ago, I decided to tinker and continue on with my rhum agricole-mezcal stirred drinks that started with\nUp Jumped the Devil\nand followed by\nStranger than Kindness\n. This time I went with the Cynar-apricot duo that I learned to appreciate in the\nOne One Thousand\n, and I utilized Punt e Mes to bolster the fruity and bitter notes. For a name, I kept with the Nick Cave song titles concept with Henry's Dream.\nHenry's Dream conjured up apricot, smoke, and dark funk aromas to the nose. Next, caramel and orchard fruit on the sip aroused grassy, vegetal, and bitter-fruity flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_Fefr_Eb8E1aulOz-ABet2tWF_kHPkNtY0K_J-6Vj9s2anSMvY-jCmLIMuX8oNDOzlthj0ItJJQzjxaFpaNTNOYqhyphenhyphenpzhqs-B5J5m0HgJ-Nf6RB2Hp0xEQgE73bMb7NEPHS1auhxcBKh/s320/henrysdream6412.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_Fefr_Eb8E1aulOz-ABet2tWF_kHPkNtY0K_J-6Vj9s2anSMvY-jCmLIMuX8oNDOzlthj0ItJJQzjxaFpaNTNOYqhyphenhyphenpzhqs-B5J5m0HgJ-Nf6RB2Hp0xEQgE73bMb7NEPHS1auhxcBKh/s800/henrysdream6412.jpg", "comment_count": 1 }, { "title": "doberman", "url": "https://cocktailvirgin.blogspot.com/2021/09/doberman.html", "published": "2021-09-10T08:00:00.021-04:00", "updated": "2021-09-10T08:00:00.390-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "David Molyneux", "source": "The Everleigh", "year": 2018 }, "categories": [ "benedictine", "fernet-branca", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Four Roses)", "1/2 oz Fernet Branca", "1/2 oz Benedictine", "1/2 oz Sweet Vermouth (Noilly Prat)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Four Roses)\n1/2 oz Fernet Branca\n1/2 oz Benedictine\n1/2 oz Sweet Vermouth (Noilly Prat)\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Fridays ago, I spotted on\nKindred Cocktails\nthe Doberman that was sourced from\nThe Bartender's Choice\napp. The recipe was ceated by David Molyneux at The Everleigh in Melbourne, Australia, in 2018, and the combination reminded me the\nProblem Solver\n,\n4 Devils\n, and perhaps the\nDown & Brown\n. Once assembled, the Doberman charged at the nose with lemon oil and menthol notes. Next, a caramel and grape sip lunged into a Bourbon, minty, menthol, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCX9pf_KBnMIpxteS_MSvvapcBg_cM1Lsl0ODWAhi0Veh9Wp-PEa27t0UplrqQBT9KS5eyqEFehnmS3KZ5KyPPTUE_UYkUnxROe7ao0WlJp7IW06vDcSxYNF0hwrwjJXJ2vjFSRXGYGKn/s320/doberman6413.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCX9pf_KBnMIpxteS_MSvvapcBg_cM1Lsl0ODWAhi0Veh9Wp-PEa27t0UplrqQBT9KS5eyqEFehnmS3KZ5KyPPTUE_UYkUnxROe7ao0WlJp7IW06vDcSxYNF0hwrwjJXJ2vjFSRXGYGKn/s800/doberman6413.jpg", "comment_count": 0 }, { "title": "cure's boulevardier", "url": "https://cocktailvirgin.blogspot.com/2021/09/cures-boulevardier.html", "published": "2021-09-11T08:00:00.001-04:00", "updated": "2021-09-13T12:08:49.730-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Cure", "year": 2009 }, "categories": [ "campari", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Bonded Rye", "1 oz Punt e Mes", "1 oz Campari" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Rittenhouse Bonded Rye\n1 oz Punt e Mes\n1 oz Campari\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I spied on\nKindred Cocktails\nthe house recipe for the 1930s Boulevardier at Cure in New Orleans that they came up with in 2009. With bonded rye and Punt e Mes for the Bourbon and sweet vermouth, it seemed novel enough to give it a whirl. This variation on the Boulevardier welcomed the nose with orange, grape, and plum aromas. Next, grape and nectarine notes on the sip ventured into rye and Punt e Mes' rounded bitter notes leading into Campari's bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQvGvY8RKhce8MayAACmXHQ7Esa6wtqs7CMTkRCZulJj9w_Q6w249Es3KwYVp5w72XdDcb1zmqOcC15teu2ZiLLzUn-vIS8wwCbmqi87Ezeep1rb9oWO2B8z0C10xMRHrh1HouL_bGNoP/s320/curesboulevardier6415.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQvGvY8RKhce8MayAACmXHQ7Esa6wtqs7CMTkRCZulJj9w_Q6w249Es3KwYVp5w72XdDcb1zmqOcC15teu2ZiLLzUn-vIS8wwCbmqi87Ezeep1rb9oWO2B8z0C10xMRHrh1HouL_bGNoP/s800/curesboulevardier6415.jpg", "comment_count": 0 }, { "title": "death & taxes", "url": "https://cocktailvirgin.blogspot.com/2021/09/death-taxes.html", "published": "2021-09-12T08:00:00.003-04:00", "updated": "2021-09-12T08:00:00.301-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michael Madrusan", "source": "Milk & Honey", "year": null }, "categories": [ "benedictine", "bitters (orange)", "gin", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Blended Scotch (Famous Grouse)", "1 oz Gin (Barr Hill)", "3/4 oz Sweet Vermouth (Noilly Prat)", "1/4 oz Benedictine", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Blended Scotch (Famous Grouse)\n1 oz Gin (Barr Hill)\n3/4 oz Sweet Vermouth (Noilly Prat)\n1/4 oz Benedictine\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Sundays ago, I was intrigued by a recipe that I had spotted in\nImbibe Magazine\ncalled Death & Taxes. It was crafted by Michael Madrusan of the Everleigh in Melbourne when he was at Milk & Honey in New York City. The combination reminded me of the classic\nAutomobile Cocktail\nwith Benedictine or the\nButcher Cocktail\nwith Benedictine and orange bitters, so it intrigued me. Here, the Death & Taxes offered up unavoidable lemon, malt, and grape aromas to the nose. Next, grape and plum notes led into juniper, Scotch, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-t3IWrRpvzH-CyBc2PJ7UJCksX9ge-1c4lPs_7vPdokOKVfhovqvxefeAbLi48QuUTrCH2gGrlW86aIGgMw5jUSCxpjuJ2mPFrmriSLcMN284iBN2QoHBN5HQ_BUQ-ENTm6q2C8X6sxB/s320/deathtaxes6417.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-t3IWrRpvzH-CyBc2PJ7UJCksX9ge-1c4lPs_7vPdokOKVfhovqvxefeAbLi48QuUTrCH2gGrlW86aIGgMw5jUSCxpjuJ2mPFrmriSLcMN284iBN2QoHBN5HQ_BUQ-ENTm6q2C8X6sxB/s800/deathtaxes6417.jpg", "comment_count": 0 }, { "title": "attorney privilege", "url": "https://cocktailvirgin.blogspot.com/2021/09/attorney-privilege.html", "published": "2021-09-13T08:00:00.027-04:00", "updated": "2021-09-13T08:00:00.320-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2012 }, "categories": [ "bitters (Angostura)", "orgeat", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Larceny)", "1/2 oz Orgeat", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Bourbon (Larceny)\n1/2 oz Orgeat\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Mondays ago, I spotted a reference to Erick Castro's Attorney Privilege published in\nImbibe Magazine\nin 2012. The recipe that he crafted at Polite Provisions in San Diego reminded me of a Bourbon\nJapanese Cocktail\n, so I decided to give it a try. The Attorney Privilege proffered a lemon, earthy, and almond aroma. Next, a creamy sip led into Bourbon, nutty, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIM4ClMB6rz-fYH6W_mhcD7BjsCnRjZ8rlLn47SwATlLl7i4DKESBpt1wy0HJjr4rF-a0ae7q-YK1TjZ5RTUXKg74Lmg-pYEEzxm0fecJKT8FP7UQFoBeTfyPWeMLknfV1c1TgYzGKmaY_/s320/attorneyprivilege6420.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIM4ClMB6rz-fYH6W_mhcD7BjsCnRjZ8rlLn47SwATlLl7i4DKESBpt1wy0HJjr4rF-a0ae7q-YK1TjZ5RTUXKg74Lmg-pYEEzxm0fecJKT8FP7UQFoBeTfyPWeMLknfV1c1TgYzGKmaY_/s800/attorneyprivilege6420.jpg", "comment_count": 0 }, { "title": "explorer's negroni", "url": "https://cocktailvirgin.blogspot.com/2021/09/explorers-negroni.html", "published": "2021-09-14T08:00:00.010-04:00", "updated": "2021-09-14T08:00:00.374-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "batavia arrack", "campari", "mezcal", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Batavia Arrack (Von Oosten)", "3/4 oz Mezcal (Mezcal Union)", "1 oz Campari", "1 oz Sweet Vermouth (Noilly Prat)", "2 dash Absinthe (1 scant bsp Kübler)" ], "instructions": "Stir with ice, strain into an Old Fashioned glass with ice, and garnish with an orange twist.", "body_text": "3/4 oz Batavia Arrack (Von Oosten)\n3/4 oz Mezcal (Mezcal Union)\n1 oz Campari\n1 oz Sweet Vermouth (Noilly Prat)\n2 dash Absinthe (1 scant bsp Kübler)\nStir with ice, strain into an Old Fashioned glass with ice, and garnish with an orange twist.\nTwo Tuesdays ago, someone made my\nExplorer's Dream\nand posted that riff on the\nPoet's Dream\non\nInstagram\n. Therefore, I revisited the combination and wondered what else the Batavia Arrack-mezcal duo for gin would work in. The classic I went with was the Negroni, and I kept the absinthe from the Explorer's Dream for it worked great with Campari and sweet vermouth in the\nQuill\n.\nThe Explorer's Negroni discovered an orange, funk, and hint of smoke on the nose. Next, a dark berry on the sip reminded me of sloe gin, and the swallow landed with funky spirits melding into bitter orange flavors with anise accents.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMpCtawR3uTzms2rS2ddowLi7zs3YpL3QRBLgOlygc90oOEYl9ahCufexy5m0ngUKnxwk6BWwQ_8v9tkq71yXKS9BPC6ol0HIYiKv7KISxTpAri9twrGcXc1PDb3XDZ0sgiC7gp3ggijL/s320/explorersnegroni6421.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMpCtawR3uTzms2rS2ddowLi7zs3YpL3QRBLgOlygc90oOEYl9ahCufexy5m0ngUKnxwk6BWwQ_8v9tkq71yXKS9BPC6ol0HIYiKv7KISxTpAri9twrGcXc1PDb3XDZ0sgiC7gp3ggijL/s800/explorersnegroni6421.jpg", "comment_count": 0 }, { "title": "the smoking man", "url": "https://cocktailvirgin.blogspot.com/2021/09/the-smoking-man.html", "published": "2021-09-15T08:00:00.025-04:00", "updated": "2021-09-15T08:00:00.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": null }, "categories": [ "punt e mes", "scotch", "simple syrup (cinnamon)", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "1 oz Bittered Sweet Vermouth (Punt e Mes)", "1 bsp Cinnamon Syrup" ], "instructions": "Stir with ice and strain into a rocks glass pre-rinsed with Islay Scotch (Caol Ila).", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n1 oz Bittered Sweet Vermouth (Punt e Mes)\n1 bsp Cinnamon Syrup\nStir with ice and strain into a rocks glass pre-rinsed with Islay Scotch (Caol Ila).\nTwo Wednesdays ago, I turned to Chad Austin's\nEveryone Has a F*cking Cocktail Book\nand spotted the Manhattah riff called the Smoking Man. The text declares that it is an\nThe X-Files\nreference, and the show's\nWikipedia\ndescribed how, \"The Cigarette Smoking Man is a fictional character and one of the primary antagonists of the American science fiction drama television series\nThe X-Files\n. He serves as the arch-nemesis of FBI Special Agent Fox Mulder.\" Despite my not having seen an episode with him in it that I can recall, I set to mixing. In the glass, the Smoking Man showcased a medicinal-peaty smoke and plum aroma. Next, a grape sip uncovered Irish whiskey, cinnamon, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHJzIGJiWUAMZnzu2wLAqJhW-lldxMyC-UVWuTp1es4qbVil-jFQtfKyvxmUU7XIjTKqQ0Zr68VoOj2pwPuESeTyvB8OQyDxt__j4dO8GQfFMU4bYYDYWSREeJTMsA_h0PWo6D5diUTk6/s320/thesmokingman6424.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHJzIGJiWUAMZnzu2wLAqJhW-lldxMyC-UVWuTp1es4qbVil-jFQtfKyvxmUU7XIjTKqQ0Zr68VoOj2pwPuESeTyvB8OQyDxt__j4dO8GQfFMU4bYYDYWSREeJTMsA_h0PWo6D5diUTk6/s800/thesmokingman6424.jpg", "comment_count": 0 }, { "title": "the bowery", "url": "https://cocktailvirgin.blogspot.com/2021/09/the-bowery.html", "published": "2021-09-16T08:00:00.008-04:00", "updated": "2021-09-16T08:00:00.301-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "apricot liqueur", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse Bonded)", "1/2 oz Amontillado Sherry (Lustau)", "1/4 oz Amaro Ramazzotti", "1/4 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice, strain into a cocktail coupe pre-rinsed with absinthe (Copper & Kings), and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse Bonded)\n1/2 oz Amontillado Sherry (Lustau)\n1/4 oz Amaro Ramazzotti\n1/4 oz Apricot Liqueur (Rothman & Winter)\nStir with ice, strain into a cocktail coupe pre-rinsed with absinthe (Copper & Kings), and garnish with an orange twist.\nTwo Fridays ago, I recalled how I saw Rachel at Backbar making Eric Alperin's\nSkid Row\nas a bartender's whim, and I was inspired to riff on it. I swapped the Genever for rye, kept the Ramazzotti and apricot liqueur, and supplemented the notes with sherry and absinthe. For a name, I dubbed this one the Bowery after one of the historical skid rows in Manhattan. Here, the Bowery gave forth an orange, dried apricot, and anise nose. Next, malt, grape, and dried fruit on the sip led into rye, nutty, and bitter apricot flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsqifmeMzvrM6i4-b0GhC6E0aj5PiD_Bqa7tCp4U4fSA2g49FRPk2T3c2lrlkNXdpXHkDS_4ZeG-JC3INdjl-zWqeZZgs_vjwKOLax87IZBGulY-QjddeUoY2A2FMC6M2mEfnbq7E1Rea/s320/bowery6425.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsqifmeMzvrM6i4-b0GhC6E0aj5PiD_Bqa7tCp4U4fSA2g49FRPk2T3c2lrlkNXdpXHkDS_4ZeG-JC3INdjl-zWqeZZgs_vjwKOLax87IZBGulY-QjddeUoY2A2FMC6M2mEfnbq7E1Rea/s800/bowery6425.jpg", "comment_count": 1 }, { "title": "slow motion", "url": "https://cocktailvirgin.blogspot.com/2021/09/slow-motion.html", "published": "2021-09-17T08:00:00.022-04:00", "updated": "2021-09-17T08:00:00.310-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "yvonnes" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Lee", "source": "Yvonne's", "year": null }, "categories": [ "#yvonnes", "amaro", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Angel's Envy Bourbon", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Amaro Nardini" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "2 oz Angel's Envy Bourbon\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Amaro Nardini\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nTwo Fridays ago, I paid a visit to Yvonne's to provide a staff training on Angel's Envy. Afterwards, I found a seat at the library bar and asked bartender Sam Lee for something in the Manhattan realm using Angel's Envy Bourbon. He modified that Slow Motion on the menu that sounded delightful with Amaro Nardini and Lustau East India Solera Sherry. Once prepared, the Slow Motion proffered orange and caramel aromas to the nose. Next, caramel and grape on the sip crept into Bourbon, caramel, nutty, and herbal flavors with a hint of woodiness and mint on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0er_ZQuDa-6Gqa3HE3XhpQjsh0QKeEDuYeLZNXVoNqmWSzZ1RCq8F9D8gMQ1nbrpxlU_FHNDuo-51VNIFPpROcbw9YJdYgIv-1eFZCoijuISUOgAHehKTQ5re-ZNAkVLkXBj8rivktRdp/s320/slowmotion1749.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0er_ZQuDa-6Gqa3HE3XhpQjsh0QKeEDuYeLZNXVoNqmWSzZ1RCq8F9D8gMQ1nbrpxlU_FHNDuo-51VNIFPpROcbw9YJdYgIv-1eFZCoijuISUOgAHehKTQ5re-ZNAkVLkXBj8rivktRdp/s800/slowmotion1749.jpg", "comment_count": 0 }, { "title": "mad max", "url": "https://cocktailvirgin.blogspot.com/2021/09/mad-max.html", "published": "2021-09-18T08:00:00.022-04:00", "updated": "2021-09-18T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Kingfish", "year": 2016 }, "categories": [ "aperol", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Cynar", "1 oz Aperol" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Cynar\n1 oz Aperol\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I spotted the Mad Max on\nKindred Cocktails\nthat was crafted at Kingfish in New Orleans circa 2016. Given that the Cynar-Aperol duo has been a win before in the\nRucola Negroni\n,\nJuan Bautista\n, and\nThe Scottish Play\n, I was game to give this rye drink a spin. Here, the Mad Max met the nose with an orange, caramel, fruity, and herbal bouquet. Next, caramel and orange notes on the sip fled into rye, funky herbal, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUm1nfSBSHyROnYhJk9fPx8qkeGNZOGh_B7WAEoBSoMuByUO6pIN-_ZvxhN7IDqXaOVGAWwm0h4-q335mjWUk-f0tLPlwLQ1bf6BlEmCvQWhGuYSl3A0GGDjWpVtPze2rMseitVNoGVQ_/s320/madmax6427.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUm1nfSBSHyROnYhJk9fPx8qkeGNZOGh_B7WAEoBSoMuByUO6pIN-_ZvxhN7IDqXaOVGAWwm0h4-q335mjWUk-f0tLPlwLQ1bf6BlEmCvQWhGuYSl3A0GGDjWpVtPze2rMseitVNoGVQ_/s800/madmax6427.jpg", "comment_count": 0 }, { "title": "handcuffed lightning", "url": "https://cocktailvirgin.blogspot.com/2021/09/handcuffed-lightning.html", "published": "2021-09-19T08:00:00.025-04:00", "updated": "2021-09-19T08:00:00.340-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Angostura)", "cognac", "punt e mes", "rum", "swedish punsch" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Cognac (Pierre Ferrand Ambre)", "1/2 oz Punt e Mes", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Cognac (Pierre Ferrand Ambre)\n1/2 oz Punt e Mes\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays ago, I thought about the Swedish punsch-apricot liqueur combination that I first discovered in the\nHavana Cocktail\nas well as the apricot-Punt e Mes duo found in the\nSlope\n. The other combination in the trio of Punt e Mes-Swedish Punsch occured in Tony Iamunno's\nButterfly Sting\n, and I decided to riff on that Muhammed Ali tribute. For a spirit base, I split things up with a funky Jamaican rum and a rich Cognac, and for a name, I opted for the Handcuffed Lightning from Ali's quote, \"I done wrestled with an alligator, I done tussled with a whale; handcuffed lightning, thrown thunder in jail; only last week, I murdered a rock, injured a stone, hospitalized a brick; I'm so mean I make medicine sick.\"\nThe Handcuffed Lightning shot forth with an orange, apricot, and rum funk bouquet. Next, caramel and grape swirled on the sip, and the swallow thundered out with Cognac, funky rum, apricot, tea, and rounded bitterness on the swallow with a clove, smoke, and funk finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_BvrgFSIo303H3SEA1mmjlHhwN50z1jYYlbpLLPFQxyX0XZ4u3COpy2eKgXcuxYs3Db1syUQS7rfsIu0Lz94B3O8TB6TqEJIXCJ99Zh5RldVA4DcRqc1bfT-7kVapQK8F4k9XpO7EkeH/s320/handcuffedlightning6430.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_BvrgFSIo303H3SEA1mmjlHhwN50z1jYYlbpLLPFQxyX0XZ4u3COpy2eKgXcuxYs3Db1syUQS7rfsIu0Lz94B3O8TB6TqEJIXCJ99Zh5RldVA4DcRqc1bfT-7kVapQK8F4k9XpO7EkeH/s800/handcuffedlightning6430.jpg", "comment_count": 0 }, { "title": "marguerite", "url": "https://cocktailvirgin.blogspot.com/2021/09/marguerite.html", "published": "2021-09-20T08:00:00.019-04:00", "updated": "2021-11-13T12:53:56.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Harry Johnson", "source": "New and Improved Bartenders' Manual", "year": 1900 }, "categories": [ "absinthe", "bitters (orange)", "gin", "vermouth (dry)" ], "ingredients": [ "50% Plymouth Gin (1 1/2 oz Bombay Dry)", "50% Dry Vermouth (1 1/2 oz Noilly Prat)", "2 dash Orange Bitters (Angostura Orange)", "1 dash Absinthe (12 drop Copper & Kings)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an olive (lemon twist).", "body_text": "50% Plymouth Gin (1 1/2 oz Bombay Dry)\n50% Dry Vermouth (1 1/2 oz Noilly Prat)\n2 dash Orange Bitters (Angostura Orange)\n1 dash Absinthe (12 drop Copper & Kings)\nStir with ice, strain into a cocktail glass, and garnish with an olive (lemon twist).\nTwo Mondays ago, I began flipping through the pages of my 1933 reprint of\nJack's Manual\nwhen I spotted the Martini precursor, the Marguerite. The book sourced this recipe from Harry Johnson's 1900\nNew and Improved Bartenders' Manual\nswapping the anisette and lemon twist for absinthe and olive here. Later versions of the Marguerite such as in the 1904\nStuart's Fancy Drinks\ndropped the anisette/absinthe component to become closer to the classic Martini. This Marguerite with absinthe and lemon twist presented a lemon, pine, and licorice aroma. Next, a crisp sip led into gin, white grape, orange, licorice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVT5WUJkuyMSmnwX75bNfYO3XVnds605R7IuOT1RBDlICooRBmxWylwq_qto7ypKaaGtOuvhPxAbGU_vsnesVC332f9BnXIbmb7HKtFnQB29bDO7_m32hJBV3qGPADSgcFidIVTsRHpZO/s320/marguerite6431.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVT5WUJkuyMSmnwX75bNfYO3XVnds605R7IuOT1RBDlICooRBmxWylwq_qto7ypKaaGtOuvhPxAbGU_vsnesVC332f9BnXIbmb7HKtFnQB29bDO7_m32hJBV3qGPADSgcFidIVTsRHpZO/s800/marguerite6431.jpg", "comment_count": 0 }, { "title": "frank hinton", "url": "https://cocktailvirgin.blogspot.com/2021/09/frank-hinton.html", "published": "2021-09-21T08:00:00.016-04:00", "updated": "2021-09-21T08:00:00.336-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2013 }, "categories": [ "bitters (mole)", "bitters (Peychaud's)", "campari", "passion fruit syrup", "punt e mes", "raspberry syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Punt e Mes", "1/2 oz Campari", "1/4 oz Raspberry Syrup", "1/4 oz Passion Fruit Syrup", "1 dash Peychaud's Bitters", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a blood orange twist (regular orange twist).", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Punt e Mes\n1/2 oz Campari\n1/4 oz Raspberry Syrup\n1/4 oz Passion Fruit Syrup\n1 dash Peychaud's Bitters\n1 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a blood orange twist (regular orange twist).\nTwo Tuesdays ago, I was scanning the\nKindred Cocktails\ndatabase when I came across Rafa Garcia Febles' Frank Hinton that he crafted in New York City in 2013. This Boulevardier/1794 riff added in fruity elements from passion fruit and raspberry syrup, and I was just as intrigued about how it would taste as I was to the identity of the namesake (I asked Rafa with no reply -- the best I can tell is that there is a musician and an author by that name). In the glass, the Frank Hinton donated orange and chocolate aromas to the nose. Next, grape, berry, and nectarine notes on the sip transformed into rye, bitter orange, and tropical berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZhG2VY8GMtw4GoEgJVI7vrQt1AjNtz-epKa292JyOHa85kRW7JoqGFK7FbLYved1KVcfl50KOUXSp6JeYpJFRQ2nq7-AkrsfjX8Wz8JxNBWR6CZIKFboGn23h1s7v8fS0dA_I3l6b5mS/s320/frankhinton6434.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZhG2VY8GMtw4GoEgJVI7vrQt1AjNtz-epKa292JyOHa85kRW7JoqGFK7FbLYved1KVcfl50KOUXSp6JeYpJFRQ2nq7-AkrsfjX8Wz8JxNBWR6CZIKFboGn23h1s7v8fS0dA_I3l6b5mS/s800/frankhinton6434.jpg", "comment_count": 1 }, { "title": "dutch charlie's cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/09/dutch-charlies-cocktail.html", "published": "2021-09-22T08:00:00.045-04:00", "updated": "2021-09-22T08:00:00.380-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jacob Grohusko", "source": "Jack's Manual", "year": 1933 }, "categories": [ "bitters (Angostura)", "dubonnet", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "40% Rye Whiskey (1 1/2 oz Rittenhouse)", "40% Dubonnet (1 1/2 oz)", "20% Regular Vermouth (3/4 oz Noilly Prat Sweet)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "40% Rye Whiskey (1 1/2 oz Rittenhouse)\n40% Dubonnet (1 1/2 oz)\n20% Regular Vermouth (3/4 oz Noilly Prat Sweet)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I selected the 1933 reprint of\nJack's Manual\nand spotted the curiously named Dutch Charlie's Cocktail. The name reminded me of a\nDutch Schultz\ndrink, and it was not obvious which Dutch Charlie in history that it referred to. I became intrigued by the name for it reminded me of the nicknames of Andrea's dad's drinking buddies out in Indiana. My favorite historical one was the late 1870s gang member out in the West who ran with Big Nose George Parrott's crew; that Dutch Charlie got caught after a robbery, and, according to the\nTrue West\nsite, \"while he was being transported from Laramie to Rawlins, the train stopped to take on water [and] an angry mob stormed the railcar, took Charlie and strung him up from a telegraph pole. The lynch party figured Dutch Charlie didn't deserve to be buried in their cemetery so they carted his carcass some distance away and left him in an unmarked grave.\" Not very likely that author Jacob Grohusko knew about him and it was probably a drink served to a regular, but anything is possible.\nThere was little confusion about how this drink would turn out though for it read like a slightly inverse Manhattan with two parts Dubonnet to one part sweet vermouth. In the glass, the Dutch Charlie's Cocktail proffered rye, plum, and cherry aromas. Next, grape and plum on the sip slid into rye, dried red fruit, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v-7HXqThtpyU86IPFg3jzWxNpGKKDjMXIk5jJqaGivaqwex7w-_2swk0YKsdru_DqiNd-WMoxlhLRfNqBvcmofnj5_BfMWx8T4mJIc6gAbY0btChbw5f9x4EZzP7DsVlRpl75cW260qB/s320/dutchcharlie6435.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v-7HXqThtpyU86IPFg3jzWxNpGKKDjMXIk5jJqaGivaqwex7w-_2swk0YKsdru_DqiNd-WMoxlhLRfNqBvcmofnj5_BfMWx8T4mJIc6gAbY0btChbw5f9x4EZzP7DsVlRpl75cW260qB/s800/dutchcharlie6435.jpg", "comment_count": 0 }, { "title": "the thin veil", "url": "https://cocktailvirgin.blogspot.com/2021/09/the-thin-veil.html", "published": "2021-09-23T08:00:00.009-04:00", "updated": "2021-09-23T08:00:00.369-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Bryan Teoh", "source": "New York Cocktails", "year": null }, "categories": [ "bitters (other)", "cherry brandy", "cynar", "rum", "sherry", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Wild Turkey 101°)", "1 oz Oloroso Sherry (Lustau)", "1/2 oz Cherry Heering", "1/2 oz Cruzan Black Strap Rum", "1/4 oz Cynar", "1 bsp Nocino (Russo)", "1 dash Bittermens Burlesque Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Bourbon (Wild Turkey 101°)\n1 oz Oloroso Sherry (Lustau)\n1/2 oz Cherry Heering\n1/2 oz Cruzan Black Strap Rum\n1/4 oz Cynar\n1 bsp Nocino (Russo)\n1 dash Bittermens Burlesque Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Thursdays ago, I returned to Amanda Schuster's\nNew York Cocktails\nbook and stumbled across the Thin Veil that I had never made before. This recipe was crafted by bartender Bryan Teoh for his friend's band Tin Veil. Once assembled, the Thin Veil proffered molasses, cherry, and nutty notes to the nose. Next, grape and caramel harmonized on the sip, and the swallow drifted into Bourbon, nutty, and cherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsEi1XT0K83c1C-BUrsYRp4pPIPX27YhLDnlWfqDX7IrhEkQzLxmMX9yLv9b0vOwKmkfsPwEr79DAZQPzLSU2_wSTw1tpW2-OZLerghxNWFIqJ7ACmnmlSFw9H9nqqp75d1Tob617rbHs/s320/thinveil6437.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsEi1XT0K83c1C-BUrsYRp4pPIPX27YhLDnlWfqDX7IrhEkQzLxmMX9yLv9b0vOwKmkfsPwEr79DAZQPzLSU2_wSTw1tpW2-OZLerghxNWFIqJ7ACmnmlSFw9H9nqqp75d1Tob617rbHs/s800/thinveil6437.jpg", "comment_count": 0 }, { "title": "mother's little helper", "url": "https://cocktailvirgin.blogspot.com/2021/09/mothers-little-helper.html", "published": "2021-09-24T08:00:00.005-04:00", "updated": "2021-09-24T08:00:00.330-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jessica Gonzalez", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "bitters (Peychaud's)", "cointreau", "genever", "sherry", "st. germain", "vermouth (dry)" ], "ingredients": [ "1 oz Bols Genever", "1 oz Alvear Pale Cream Sherry (Lustau East India Solera)", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Combier Triple Sec (Pierre Ferrand Dry Curaçao)", "1 tsp St. Germain (St. Elder)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Bols Genever\n1 oz Alvear Pale Cream Sherry (Lustau East India Solera)\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Combier Triple Sec (Pierre Ferrand Dry Curaçao)\n1 tsp St. Germain (St. Elder)\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Fridays prior, I turned to\nThe NoMad Cocktail Book\nand was lured in by the Genever drink called Mother's Little Helper. This drink created by Jessica Gonzalez began with a grape, orange, and malty aroma. Next, grape and malt on the sip set up malty, orange, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvKdRisr8HbpUPMchk4T10ac2yLvAFqs-aYOev_ihu3251fxEsqn1yqamOWKFHLe_y-SrcCm9kuHwOq62NT9iNtK3wUVd8aUAIDQd4eu8cwcbLITasDklt3ht0euGOxsAtLq3XHPSKn7I/s320/motherslittlehelper6439.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvKdRisr8HbpUPMchk4T10ac2yLvAFqs-aYOev_ihu3251fxEsqn1yqamOWKFHLe_y-SrcCm9kuHwOq62NT9iNtK3wUVd8aUAIDQd4eu8cwcbLITasDklt3ht0euGOxsAtLq3XHPSKn7I/s800/motherslittlehelper6439.jpg", "comment_count": 0 }, { "title": "master's chair", "url": "https://cocktailvirgin.blogspot.com/2021/09/masters-chair.html", "published": "2021-09-25T08:00:00.030-04:00", "updated": "2021-09-25T08:00:00.334-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alison Sheffield", "source": "Hawthorne", "year": null }, "categories": [ "aquavit", "bitters (Angostura)", "bitters (orange)", "cherry brandy", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Weller Bourbon (Larceny)", "3/4 oz Krogstad Aquavit (Aalborg)", "1/2 oz Cherry Heering", "1 dash Angostura Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Weller Bourbon (Larceny)\n3/4 oz Krogstad Aquavit (Aalborg)\n1/2 oz Cherry Heering\n1 dash Angostura Bitters\n1 dash Angostura Orange Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I selected the Hawthorne bar bible for drink ideas. There, I spotted the Master's Chair which was \"inspired by the design of the Kartell Masters Chair, one of the most recognizable pieces of furniture chosen by designer Alison Sheffield for the Hawthorne. The chair is a melding of 3 classic chairs designed by Finnish, Danish, and American designers; therefore the drink is a balanced melding of spirits from those countries.\" I have noted in the past that aquavit pairs rather well with rye whiskey such as in the\nImmigrant Song\nand\nLong Way Home\n, so I was wondering how it would do with a Bourbon especially since the recipe called for a wheated instead of a rye-containing Bourbon.\nThe Master's Chair delivered a cherry and caraway bouquet to the nose. Next, a dark plum note on the sip cascaded into Bourbon, cherry, and caraway flavors on the swallow. Overall, I was impressed at how the aquavit's caraway and other botanicals broke up any cough syrup aspect of the Cherry Heering and gave the drink an elegant complexity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0B0OWG-bJIZ44qYYxtHnTZEZyEwvMSLwAbwzn6mF8Kr0_QPWbQJrwmQO04zYCe9l3xDBPAKvLdk6Vv4wKkCnHqNdK81CDCW_VvVlXY0RmKcSRN7Fb3qHnkVVBImOBGrMmVl9zsRmYsvK/s320/masterschair6442.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0B0OWG-bJIZ44qYYxtHnTZEZyEwvMSLwAbwzn6mF8Kr0_QPWbQJrwmQO04zYCe9l3xDBPAKvLdk6Vv4wKkCnHqNdK81CDCW_VvVlXY0RmKcSRN7Fb3qHnkVVBImOBGrMmVl9zsRmYsvK/s800/masterschair6442.jpg", "comment_count": 0 }, { "title": "jacko's end", "url": "https://cocktailvirgin.blogspot.com/2021/09/jackos-end.html", "published": "2021-09-26T08:00:00.001-04:00", "updated": "2021-09-26T08:00:00.308-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2009 }, "categories": [ "applejack", "benedictine", "bitters (Peychaud's)", "mezcal" ], "ingredients": [ "1 oz Minero Mezcal (Mezcal Union)", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Benedictine", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a pear (apple) slice.", "body_text": "1 oz Minero Mezcal (Mezcal Union)\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Benedictine\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail glass, and garnish with a pear (apple) slice.\nTwo Sundays ago, I spotted a reference to the Jacko's End and hunted down the earliest reference to Paul Clarke's\nThe Cocktail Chronicles\n. In 2010, Paul attributed the drink to Phil Ward at Mayahuel in 2009 on the day that Michael Jackson died. It came across as a mezcal for Scotch variation on Phil's\nShruff's End\nthat he crafted at Death & Co. circa 2008. I was lured in for the combination of apple and agave was one that Misty Kalkofen taught me (and she was in frequent communication with Phil at that time), and I used that duo plus Benedictine in my 2010\nHasta Manzana\nand my 2013\nDowntown at Dawn\n. The latter was served at a Day of the Dead event at Russell House Tavern hosted by Misty who had just began working for Del Maguey Mezcal.\nJacko's End began with apple, vegetal, and smoke aromas. Next, a semi-sweet sip with light hints of apple and caramel notes finished off with smoky mezcal, apple, herbal, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqjiBx6u-kYbEBGVNssa-ggd-m0Ed1k4z5dJw0kl6MpXJgmz-EoR7f6rIxT2hoFo2b_YhvT0AKPdC9wZOl-EA3Sd4gyoDFpkfkGnU6rf5oUtn8RSy3v7Q5SQVZavJRQ42O8nKoNOuXUpG/s320/jackosend6444.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqjiBx6u-kYbEBGVNssa-ggd-m0Ed1k4z5dJw0kl6MpXJgmz-EoR7f6rIxT2hoFo2b_YhvT0AKPdC9wZOl-EA3Sd4gyoDFpkfkGnU6rf5oUtn8RSy3v7Q5SQVZavJRQ42O8nKoNOuXUpG/s800/jackosend6444.jpg", "comment_count": 0 }, { "title": "old man's beard", "url": "https://cocktailvirgin.blogspot.com/2021/09/old-mans-beard.html", "published": "2021-09-27T08:00:00.016-04:00", "updated": "2021-09-27T08:00:00.259-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "grenadine", "passion fruit syrup", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Demerara 151° Rum (Diamond Reserve)", "3/4 oz Sweet Vermouth (Noilly Prat)", "3/4 oz Campari", "1/4 oz Passion Fruit Syrup", "1/4 oz Grenadine" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "1 oz Demerara 151° Rum (Diamond Reserve)\n3/4 oz Sweet Vermouth (Noilly Prat)\n3/4 oz Campari\n1/4 oz Passion Fruit Syrup\n1/4 oz Grenadine\nStir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Mondays ago was the beginning of Negroni Week. I had been thinking of the Hasty Fassionola ingredient of passion fruit syrup and grenadine called for in Jason ALexander's\nCannibal Cooler\nand used historically without that name in the\nPort Light\n, and I wondered if I could use it in a rum Negroni -- especially given how well both syrups pair with Campari. I was considering Plantation OFTD as the spiritous component but opted for the sample of Diamond Reserve 151 proof Demerara Rum that I had been sent. As the drink came together, I took a page from Martin Cate's\nKaieteur Swizzle\nand named this one after another waterfall in Guyana, namely Old Man's Beard.\nThe Old Man's Beard flowed to the nose with a grapefruit and orange bouquet. Next, berry, grape, and melon notes on the sip cascaded into rum, cherry, and bitter tropical flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUGGInqNMpkFrGYLi-e8tn35it2k55eyMRA9UJvZHkSGIkIqlrGPpQnZ9GmDtgFw8hpWjHvp8vgY75mReDM1x4siC_SfyIeGYxRyTp6k5fTJscLSFlAt3hzyuLV09svpu56fNpTVHM6Bj/s320/oldmansbeard6446.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUGGInqNMpkFrGYLi-e8tn35it2k55eyMRA9UJvZHkSGIkIqlrGPpQnZ9GmDtgFw8hpWjHvp8vgY75mReDM1x4siC_SfyIeGYxRyTp6k5fTJscLSFlAt3hzyuLV09svpu56fNpTVHM6Bj/s800/oldmansbeard6446.jpg", "comment_count": 0 }, { "title": "negroni club", "url": "https://cocktailvirgin.blogspot.com/2021/09/negroni-club.html", "published": "2021-09-28T08:00:00.027-04:00", "updated": "2021-10-02T14:18:33.164-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*original", "bitters (Peychaud's)", "campari", "egg white", "gin", "lemon juice", "raspberry syrup", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "3/4 oz Lemon Juice", "1/2 oz Sweet Vermouth (Noilly Prat)", "1/2 oz Campari", "1/2 oz Raspberry Syrup", "1 dash Peychaud's Bitters", "1 Egg White" ], "instructions": null, "body_text": "1 1/2 oz Gin (Bombay Dry)\n3/4 oz Lemon Juice\n1/2 oz Sweet Vermouth (Noilly Prat)\n1/2 oz Campari\n1/2 oz Raspberry Syrup\n1 dash Peychaud's Bitters\n1 Egg White", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqFoliCYg3le6ZZIMzDK5qAB8EtNdLuI0GHymWP4DHFdKf4pQgZVmI0wUd-zcZVCrUw5xNY_5T8aVQsC3N-NxqOBRMK1kacp9CGaGdSi-wXgv4YWQqZVT6ZtswNC-T9vJLd0YdwqaTqRY/s320/negroniclub6449.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqFoliCYg3le6ZZIMzDK5qAB8EtNdLuI0GHymWP4DHFdKf4pQgZVmI0wUd-zcZVCrUw5xNY_5T8aVQsC3N-NxqOBRMK1kacp9CGaGdSi-wXgv4YWQqZVT6ZtswNC-T9vJLd0YdwqaTqRY/s800/negroniclub6449.jpg", "comment_count": 4 }, { "title": "port of call", "url": "https://cocktailvirgin.blogspot.com/2021/09/port-of-call.html", "published": "2021-09-29T08:00:00.011-04:00", "updated": "2021-09-29T08:00:00.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jess", "source": "Foundry on Elm", "year": null }, "categories": [ "#other", "benedictine", "bitters (aged)", "bitters (Peychaud's)", "calvados", "port (tawny)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Angel's Envy Bourbon", "1 oz Calvados", "3/4 oz Tawny Port", "1/4 oz Benedictine", "1 dash Peychaud's Bitters", "1 dash Fee's Barrel-Aged Aromatic Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a cinnamon stick.", "body_text": "1 oz Angel's Envy Bourbon\n1 oz Calvados\n3/4 oz Tawny Port\n1/4 oz Benedictine\n1 dash Peychaud's Bitters\n1 dash Fee's Barrel-Aged Aromatic Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a cinnamon stick.\nTwo Wednesdays ago, I paid a visit to Foundry on Elm where they had assembled a two drink menu for Angel's Envy's Toast the Trees month. Toast the Trees is the brand's initiative to replant oak trees to replace the ones that are harvested to fulfill the new charred oak container needed to age Bourbon; each #ToastTheTrees hashtag on\nInstagram\nin the month of September leads to a tree being planted in the Spring. The one that I had that night was the Port of Call created by bartender Jess as a riff on the\nVieux Carre\n. Since Angel's Envy is finished in ruby port casks, the tawny port substitution for the sweet vermouth worked rather elegantly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1JalRifxClJQWftJI3GJYydXV79wLSt6PdM8Ro0ul1WvEjsnrIdOBWUgipnJMaWS6VWdgqn4Wt_Nw4clxsARchFw_KyQfsMhC6mBjW4LMf4vluVruu5YaZKSsOIwm_kynATDptzsmcpg/s320/portofcall1716.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1JalRifxClJQWftJI3GJYydXV79wLSt6PdM8Ro0ul1WvEjsnrIdOBWUgipnJMaWS6VWdgqn4Wt_Nw4clxsARchFw_KyQfsMhC6mBjW4LMf4vluVruu5YaZKSsOIwm_kynATDptzsmcpg/s800/portofcall1716.jpg", "comment_count": 0 }, { "title": "not even the rain", "url": "https://cocktailvirgin.blogspot.com/2021/09/not-even-rain.html", "published": "2021-09-30T08:00:00.018-04:00", "updated": "2021-09-30T08:00:00.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "benedictine", "bitters (orange)", "gin", "sherry" ], "ingredients": [ "1 1/4 oz Gin (Bombay Dry)", "1 1/4 oz Fino or Manzanilla Sherry (La Gitana Manzanilla)", "1/4 oz Benedictine", "1/4 oz Apricot Liqueur (Rothman & Winter)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/4 oz Gin (Bombay Dry)\n1 1/4 oz Fino or Manzanilla Sherry (La Gitana Manzanilla)\n1/4 oz Benedictine\n1/4 oz Apricot Liqueur (Rothman & Winter)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Thursdays ago, I was inspired to riff on the\nPoet's Dream\nafter thinking about how well Benedictine and apricot go together that I first noticed in the\nSilk Road Sour\n. Besides adding apricot liqueur to the classic, I swapped the dry vermouth for a dry sherry. For a name, I kept the poet theme and dubbed this one Not Even the Rain after a line from an ee cummings poem. In the glass, the orange oil mingled with the apricot and pine aromas. Next, orchard fruit and crisp white grape notes on the sip cascaded into gin, herbal, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgabHf8s2FJfcfFI-QKcnAY_oztabWwrxMO0mNJUkkmH43t5bR9hs_tAkU6cXfgrvSwEvwghXKgwCdyEaJldJGk1HKRSF3pvTw7CVULgvnrT4V27FQDnzGqPFbPb2Uw95S0I4GmaMX55n/s320/noteventherain6450.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgabHf8s2FJfcfFI-QKcnAY_oztabWwrxMO0mNJUkkmH43t5bR9hs_tAkU6cXfgrvSwEvwghXKgwCdyEaJldJGk1HKRSF3pvTw7CVULgvnrT4V27FQDnzGqPFbPb2Uw95S0I4GmaMX55n/s800/noteventherain6450.jpg", "comment_count": 0 }, { "title": "gypsy rose", "url": "https://cocktailvirgin.blogspot.com/2021/10/gypsy-rose.html", "published": "2021-10-01T08:00:00.035-04:00", "updated": "2021-10-01T08:00:00.284-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "bitters (Peychaud's)", "gin", "raspberry syrup", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "1/2 oz Apple Brandy (Laird's Bonded)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Raspberry Syrup", "1-2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. Originally, I made this with 1 dash Peychaud's but an", "body_text": "1 1/2 oz Gin (Bombay Dry)\n1/2 oz Apple Brandy (Laird's Bonded)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Raspberry Syrup\n1-2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist. Originally, I made this with 1 dash Peychaud's but an\nInstagram\nfollower tried it and recommended 2 dashes.\nTwo Fridays ago, I spied the raspberry syrup bottle in the fridge and was reminded of the\nmashup\nof Negroni and a Clover Club from a few nights before. The bottle was next to the dry vermouth which got me thinking of a Martini, and then I split the gin with apple brandy akin to the\nPink Lady\n. The raspberry syrup also made me think of the\nFlorodora\nwhich put me on a Zigfeld Follies naming theme; I dubbed this one the Gypsy Rose after Rose Louise Hovick's stage name when she was a burlesque entertainer and Zigfeld Follies girl in the 1930s.\nThis mashup of the Clover Club, Pink Lady, and Martini began with a lemon, berry, apple, and pine bouquet. Next, red fruit on the sip frolicked into gin, orchard fruit, pectin richness, and anise on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Nr5IR8fFeskvVyF8p7kAwiXSgvnYdnVCvRFhnTtZT9ohAaYeBlSg4RFz0isEB7_aYhZ-pEGLXrJmkI_HoUmtHBPTXbbOzr2iYmY4hEeuZmHVzZQMSBuO1OQyqr_PNzDB-4eIhaOzSKk9/s320/gypsyrose6453.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Nr5IR8fFeskvVyF8p7kAwiXSgvnYdnVCvRFhnTtZT9ohAaYeBlSg4RFz0isEB7_aYhZ-pEGLXrJmkI_HoUmtHBPTXbbOzr2iYmY4hEeuZmHVzZQMSBuO1OQyqr_PNzDB-4eIhaOzSKk9/s800/gypsyrose6453.jpg", "comment_count": 0 }, { "title": "guatemalan square", "url": "https://cocktailvirgin.blogspot.com/2021/10/guatemalan-square.html", "published": "2021-10-03T08:00:00.030-04:00", "updated": "2021-10-03T08:00:00.297-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "curacao", "rum", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Zacapa 23 Rum", "1/2 oz Rittenhouse Rye", "1/2 oz Carpano Antica Sweet Vermouth (Noilly Prat)", "1/4 oz Pierre Ferrand Dry Curaçao", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Zacapa 23 Rum\n1/2 oz Rittenhouse Rye\n1/2 oz Carpano Antica Sweet Vermouth (Noilly Prat)\n1/4 oz Pierre Ferrand Dry Curaçao\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays ago, I reached for Sother Teague's\nI'm Just Here for the Drinks\nbook and spotted the\nVieux Carre\nriff called the Guatemalan Square. The riff featured Zacapa Rum made in Guatamala and took and orange liqueur instead of Benedictine direction. Once prepared, the Guatemalan Square proffered an orange, rye, and herbal bouquet to the nose. Next, grape, peach, and orange notes on the sip traversed into dark rum, orange, rye, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr97AcmvbM6UdTSHS1-_KPjFhUfITxlNBA06KxVSX6qrDPXCyHlKr2GFYnKX_m6-e-dVYNDm-mmFhF_EV6i-Q8SBrqNqCy28Wp_ynZuAtc4R_LIqEPz9EENe9JkjYD-lAPXfLnBvNtpJ-y/s320/guatemalansq6455.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr97AcmvbM6UdTSHS1-_KPjFhUfITxlNBA06KxVSX6qrDPXCyHlKr2GFYnKX_m6-e-dVYNDm-mmFhF_EV6i-Q8SBrqNqCy28Wp_ynZuAtc4R_LIqEPz9EENe9JkjYD-lAPXfLnBvNtpJ-y/s800/guatemalansq6455.jpg", "comment_count": 0 }, { "title": "iron pier swizzle", "url": "https://cocktailvirgin.blogspot.com/2021/10/iron-pier-swizzle.html", "published": "2021-10-04T08:00:00.023-04:00", "updated": "2021-10-04T08:00:00.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "build", "attribution": { "creator": "Katie Emmerson", "source": "Hawthorne", "year": null }, "categories": [ "bitters (orange)", "cognac", "grapefruit juice", "grenadine", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Bully Boy White Rum (Privateer Tres Aromatique)", "3/4 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup", "1 bsp Grenadine (1/8 oz)", "1 dash Angostura Orange Bitters" ], "instructions": "Build in a Highball glass, fill with crushed ice, swizzle to mix and chill, and float 1/2 oz Pierre Ferrand 1840 (Ambre) Cognac.", "body_text": "1 1/2 oz Bully Boy White Rum (Privateer Tres Aromatique)\n3/4 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup\n1 bsp Grenadine (1/8 oz)\n1 dash Angostura Orange Bitters\nBuild in a Highball glass, fill with crushed ice, swizzle to mix and chill, and float 1/2 oz Pierre Ferrand 1840 (Ambre) Cognac.\nTwo Mondays ago, I ventured back into the Hawthorne bar bible and spotted the Iron Pier Swizzle. The recipe was crafted by by Katie Emmerson (now Orkane), and she picked up a great appreciation for the style from her time at Death & Co. in New York City as demonstrated by her tribute\nCompany Swizzle\n. The rum, grapefruit, cinnamon, grenadine, and bitters reminded me of the\n1934 Zombie\nas well as the\nZombie Essence\n(minus the grenadine part). Here, the Iron Pier Sizzle presented a fruity and Cognac aroma to the nose. Next, grapefruit and light berry notes on the sip led to rum and cinnamon flavors on the swallow. As the Cognac float entered the sip, it became a touch fruitier overall.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvrQ8pKpt0YiXBjvcz2xBapRTLizFADCKNfK9T4v9ME1x-XLMJLej4WH09vIDezNmWRYSPXHGW72tfNYXQf4W8M10RDW39xjoQgdUSMNDe8OnPFDfWkpHxbF8HVTdbJS2XUtSpqgoR22g/s320/ironpierswiz6457.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvrQ8pKpt0YiXBjvcz2xBapRTLizFADCKNfK9T4v9ME1x-XLMJLej4WH09vIDezNmWRYSPXHGW72tfNYXQf4W8M10RDW39xjoQgdUSMNDe8OnPFDfWkpHxbF8HVTdbJS2XUtSpqgoR22g/s800/ironpierswiz6457.jpg", "comment_count": 0 }, { "title": "oaxacan dream", "url": "https://cocktailvirgin.blogspot.com/2021/10/oaxacan-dream.html", "published": "2021-10-05T08:00:00.024-04:00", "updated": "2021-10-05T08:00:00.263-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (mole)", "mezcal", "tequila", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Mezcal (Mezcal Union)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Benedictine", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Mezcal (Mezcal Union)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Benedictine\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nAfter riffing on the\nPoet's Dream\nwith the\nNot Even the Rain\n, I wondered if I could mash it up with the\nOaxacan Old Fashioned\n. After posting it on\nInstagram\n, a follower mentioned that it shared some similarity to the\nDead Poet\n, although the mole bitters here, Yellow Chartreuse and orange bitters there, and different proportions and garnishes make them somewhat unique.\nThe end result was dubbed the Oaxacan Dream, and it met the nose with a grapefruit oil over smoky vegetal aromas. Next, a semi-rich sip slid into agave, smoke, herbal, and chocolate notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilh8SMh8rERNKgr4PnQ2GlsiGgW9c0CbuqenWRKTw2y2rRtQS18f2PYaGv-P2B7gWUW6gdRMaaV1hyphenhyphenkrI0M2tqBLWtBZjrZa96gsZXcQMdoz4NVkg95xF55_xvZXowFcosrqVZ1Ifhc9cJ/s320/oaxacandream6458.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilh8SMh8rERNKgr4PnQ2GlsiGgW9c0CbuqenWRKTw2y2rRtQS18f2PYaGv-P2B7gWUW6gdRMaaV1hyphenhyphenkrI0M2tqBLWtBZjrZa96gsZXcQMdoz4NVkg95xF55_xvZXowFcosrqVZ1Ifhc9cJ/s800/oaxacandream6458.jpg", "comment_count": 0 }, { "title": "the final (destination) zombie", "url": "https://cocktailvirgin.blogspot.com/2021/10/the-final-destination-zombie.html", "published": "2021-10-06T08:00:00.022-04:00", "updated": "2021-10-06T08:00:00.323-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "blend", "attribution": { "creator": "Hurricane Hayward", "source": "The Atomic Grog", "year": 2021 }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "grapefruit juice", "lemon juice", "lime juice", "mezcal", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Plantation OFTD Rum", "1 oz Don Q Gold or Añejo Rum (Bacardi 4 Year)", "1/2 oz Mezcal (Mezcal Union)", "1/2 oz Lime Juice", "1/2 oz Lemon Juice", "1/4 oz White Grapefruit Juice (Pink)", "1/2 oz Falernum (Velvet)", "1/4 oz Cinnamon Syrup", "2-3 dash Angostura Bitters", "2-3 drop Pernod (Copper & King Absinthe)" ], "instructions": "Blend with 1 1/2 cup crushed ice (whip shake) and pour into a Zombie glass (Tiki mug). Fill with crushed ice and garnish with mint and a swizzle stick (mint sprigs and nasturtium flower).", "body_text": "1 oz Plantation OFTD Rum\n1 oz Don Q Gold or Añejo Rum (Bacardi 4 Year)\n1/2 oz Mezcal (Mezcal Union)\n1/2 oz Lime Juice\n1/2 oz Lemon Juice\n1/4 oz White Grapefruit Juice (Pink)\n1/2 oz Falernum (Velvet)\n1/4 oz Cinnamon Syrup\n2-3 dash Angostura Bitters\n2-3 drop Pernod (Copper & King Absinthe)\nBlend with 1 1/2 cup crushed ice (whip shake) and pour into a Zombie glass (Tiki mug). Fill with crushed ice and garnish with mint and a swizzle stick (mint sprigs and nasturtium flower).\nTwo Wednesdays ago, I was lured in by a recipe that I had spotted on\nThe Atomic Grog\nblog called the Final (Destination) Zombie. The drink was created by Hurricane Hayward for the 2021 Hukilau event's after party, the Final Destination. The trio of citrus juices reminded me of Trader Vic's\nTortuga\n, but I would not be deterred by the extra effort in preparation. In the Tiki mug, this Zombie riff lurched to the nose with mint and peppery floral aromas over cinnamon and dark rum notes. Next, a caramel and citrus sip grabbed on to rum, smoke, cinnamon, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGGisYCYiCsKYJ7YRoVcXm5wXfKlYFZZXD94vz17RZNntePFN8RViVta8ONxGwI_ViveNVDCBsUSyINLK9Ga2oSEo6BtsRfAsBga3lNcUaPkTLSogFdm_LYAjxxlNiJL0eHKQoRVKm9pQ/s320/finaldestination6460.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGGisYCYiCsKYJ7YRoVcXm5wXfKlYFZZXD94vz17RZNntePFN8RViVta8ONxGwI_ViveNVDCBsUSyINLK9Ga2oSEo6BtsRfAsBga3lNcUaPkTLSogFdm_LYAjxxlNiJL0eHKQoRVKm9pQ/s800/finaldestination6460.jpg", "comment_count": 0 }, { "title": "nymph", "url": "https://cocktailvirgin.blogspot.com/2021/10/nymph.html", "published": "2021-10-07T08:00:00.024-04:00", "updated": "2021-10-07T08:00:00.245-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "apricot liqueur", "suze", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Salers Gentian Liqueur (Suze)", "1/4 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Salers Gentian Liqueur (Suze)\n1/4 oz Apricot Liqueur (Rothman & Winter)\nStir with ice and strain into a cocktail coupe.\nTwo Thursday ago, I uncovered Canon's version of the Nymph that first appeared in the 1937\nCafé Royal Cocktail Book\nvia\nKindred Cocktails\n. That entry had been sourced from a\nReddit\nposting describing the variation on the classic of equal parts Canadian whisky, apricot liqueur, and Lillet with a dash of Angostura. Here, the balance was made drier as well as more bitter with gentian liqueur taking the place of Lillet and Angostura. In the glass, the Nymph proffered gentian and rye aromas. Next, a semi-sweet lemon-grape on the sip summoned a rye, earthy herbal, and apricot swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJePu81VIP33HP4ExzNUkQdjd7uPaGL5DGFHxBvZJMJvNlpkJtNo4vruDJZCxGyooLhc0ysEUrzD5PZs2i3txA9ouEQ4EksL7tPdUZMLcOBTph3lgjKB0igXLCqzEJtBFLOlhRPeCl8OHs/s320/nymph6463.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJePu81VIP33HP4ExzNUkQdjd7uPaGL5DGFHxBvZJMJvNlpkJtNo4vruDJZCxGyooLhc0ysEUrzD5PZs2i3txA9ouEQ4EksL7tPdUZMLcOBTph3lgjKB0igXLCqzEJtBFLOlhRPeCl8OHs/s800/nymph6463.jpg", "comment_count": 0 }, { "title": "bootlegger", "url": "https://cocktailvirgin.blogspot.com/2021/10/bootlegger.html", "published": "2021-10-08T08:00:00.029-04:00", "updated": "2021-10-08T08:00:00.273-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Nicole Lebedevitch", "source": "Hawthorne", "year": null }, "categories": [ "bitters (Angostura)", "simple syrup (other)", "simple syrup (vanilla)", "whiskey (Rye)" ], "ingredients": [ "2 oz Templeton Rye", "1 bsp Luxardo Cherry Syrup (1/8 oz)", "1 bsp Vanilla Gomme Syrup (1/8 oz Vanilla Syrup)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a cherry.", "body_text": "2 oz Templeton Rye\n1 bsp Luxardo Cherry Syrup (1/8 oz)\n1 bsp Vanilla Gomme Syrup (1/8 oz Vanilla Syrup)\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a cherry.\nTwo Fridays ago, I was perusing the Hawthorne bar bible for a nightcap. There, I came upon the Bootlegger created by Nicole Lebedevitch perhaps sometime between the bar's open in 2011 and her departure to Lincoln and then Yvonne's in 2015 (although there is a chance that she created it at Eastern Standard before that time period). This Old Fashioned was dubbed \"American gangster\" on the menu which was a nod to Templeton Rye's marketing claims about its past, and it seemed to make good use of the syrup left over after dolling out Luxardo cherries for garnishes as she did with the\nFino Swizzle\n. Here, the Bootlegger snuck a cherry, vanilla, and caramel aroma to the nose. Next, dark fruit and caramel notes on the sip hid behind Bourbon, cherry, vanilla, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqW3Bvj5jgVKxdzZ37ssO6YMEbaRYcYgU-dqDaHFpWkNQCfd50BVjLZZNp2YqMxKSSD0W-fpKKxlT84JrvMm70uXQ0Kt8AhCh1juk6WcoyLMVYp3l-ctPXH7oKcpIPVaTfQ9ZUHE2-Zj4/s320/bootlegger.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqW3Bvj5jgVKxdzZ37ssO6YMEbaRYcYgU-dqDaHFpWkNQCfd50BVjLZZNp2YqMxKSSD0W-fpKKxlT84JrvMm70uXQ0Kt8AhCh1juk6WcoyLMVYp3l-ctPXH7oKcpIPVaTfQ9ZUHE2-Zj4/s800/bootlegger.jpg", "comment_count": 0 }, { "title": "mexican radio", "url": "https://cocktailvirgin.blogspot.com/2021/10/mexican-radio.html", "published": "2021-10-09T08:00:00.023-04:00", "updated": "2021-10-09T08:00:00.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Christopher Platt", "source": "eGullet", "year": 2008 }, "categories": [ "apricot liqueur", "bitters (mole)", "cynar", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/2 oz Cynar", "1/2 oz Rothman & Winter Apricot Liqueur", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe. The original recipe called for the drink to be strained and the bitters dashed in afterwards.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/2 oz Cynar\n1/2 oz Rothman & Winter Apricot Liqueur\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail coupe. The original recipe called for the drink to be strained and the bitters dashed in afterwards.\nTwo Saturdays ago, I was lured in by a recipe on\nKindred Cocktails\ncalled Mexican Radio that reminded me of the 1982 song by Wall of Voodoo that I recall from the early years of MTV. The recipe was crafted in 2008 and posted in 2015 by Christopher Platt, a cocktail enthusiast in New Jersey who went by the user handle Plattetude on\neGullet\n, and the combination of Cynar and apricot intrigued me as it had previously in\nOne One Thousand\nand other drinks. Here, the Mexican Radio began with a vegetal and apricot aroma that led into a caramel and stone fruit sip; there would have been more chocolate notes on the nose had I added the bitters as a garnish. Finally, tequila, bitter herbal-fruity, and chocolate flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_r9ZBQ3N5YfCL3bacCWi_YZPv1gR4mCA4IzICraAKPB5wZuv5GYRW38W5PjZ4VBD1yWXfl-F9tnWiaOZ3XzzdzF1dTPIVXzZnErBTrhLD4aEmqpGZPDN0rKlzsm9Ge2TUPHDdqyxtYe_v/s320/mexicanradio6467.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_r9ZBQ3N5YfCL3bacCWi_YZPv1gR4mCA4IzICraAKPB5wZuv5GYRW38W5PjZ4VBD1yWXfl-F9tnWiaOZ3XzzdzF1dTPIVXzZnErBTrhLD4aEmqpGZPDN0rKlzsm9Ge2TUPHDdqyxtYe_v/s800/mexicanradio6467.jpg", "comment_count": 0 }, { "title": "queen's court", "url": "https://cocktailvirgin.blogspot.com/2021/10/queens-court.html", "published": "2021-10-10T08:00:00.028-04:00", "updated": "2021-10-10T08:00:00.258-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blossombar" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jen LaForge", "source": "Blossom Bar", "year": null }, "categories": [ "#blossombar", "cynar", "rum", "scotch" ], "ingredients": [ "1 1/2 oz Santa Teresa 1796 Rum", "1 1/2 oz Mango Cordial (*)", "1/4 oz Cynar", "1 dash Ardbeg 10 Year Scotch" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, add lemon oil from a twist, and garnish with lemon and lime twists.", "body_text": "1 1/2 oz Santa Teresa 1796 Rum\n1 1/2 oz Mango Cordial (*)\n1/4 oz Cynar\n1 dash Ardbeg 10 Year Scotch\nStir with ice, strain into an old fashioned glass with a large ice cube, add lemon oil from a twist, and garnish with lemon and lime twists.\n(*) 2 parts clarified mango juice to 1 part white sugar. Jen said that this would probably work with unclarified mango juice mixed with sugar, but she would not have served it over a clear ice cube.\nTwo Sundays ago, I ventured over to Brookline to have dinner at Blossom Bar. For a first drink, I asked bartender Jen LaForge for the Queen's Court which was one of her creations. Jen originally created this with a Plantation Rum single barrel offering that had leather and mango notes; however, after they ran through their stock of that, they switched to Santa Teresa Rum. The intriguing ingredient here was the house mango cordial which was made from clarifying mango juice (I did not inquire as to the technique) and white cane sugar. In the glass, the Queen's Court proffered a lemon oil bouquet to the nose. Next, mango and caramel notes on the sip presided over rum, mango, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblWNqKLqrtryvq2P_H-2fQpuQJjmBt7tsfLHh5uwReXwsoMDPCETrJRqQ1R9UKLadxiU5zyMHSNcTK_F2U-qCj9o9D4U3fDv4bSZhRcK5lnvsyzVd6GFFm_Fe5NXEFfwX3qCTQfUmIl6T/s320/queenscourt.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblWNqKLqrtryvq2P_H-2fQpuQJjmBt7tsfLHh5uwReXwsoMDPCETrJRqQ1R9UKLadxiU5zyMHSNcTK_F2U-qCj9o9D4U3fDv4bSZhRcK5lnvsyzVd6GFFm_Fe5NXEFfwX3qCTQfUmIl6T/s800/queenscourt.jpg", "comment_count": 0 }, { "title": "language is a virus", "url": "https://cocktailvirgin.blogspot.com/2021/10/language-is-virus.html", "published": "2021-10-11T08:00:00.030-04:00", "updated": "2021-10-11T08:00:00.270-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "benedictine", "campari", "gin", "vermouth (dry)" ], "ingredients": [ "1/2 oz Gin (Bombay Dry)", "1/2 oz Apple Brandy (Laird's Bonded)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Campari", "1/2 oz Benedictine" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1/2 oz Gin (Bombay Dry)\n1/2 oz Apple Brandy (Laird's Bonded)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Campari\n1/2 oz Benedictine\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I got home from my bar shift after having thought about the Campari-Benedictine combination. That duo reminded me of my William S. Burrough's tribute\nThe Ticket that Exploded\nthat I had created two years ago, and I decided to riff on it using the gin-apple brandy of the Pink Lady as well as dry vermouth as a balance. For a name, I dubbed this one Language is a Virus after a concept in Burrough's novel\nThe Ticket that Exploded\n.\nLanguage is a Virus began with an orange, peach, and bitter orange aroma. Next, orange notes on the sip integrated into gin, apple, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiet7TCLI_jhLKzRD4pqXQnGge7cE6nfC30Xuja5EO7iVjLfoVtkhLdsh_1zHSErTWIXbc4PYKy-lKc3oRMLjhXM5ohRVNVufqAKpr0-lY7HFNixqVpiizgasx-D_EsZpdIihijszCvRBaG/s320/languageisavirus6469.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiet7TCLI_jhLKzRD4pqXQnGge7cE6nfC30Xuja5EO7iVjLfoVtkhLdsh_1zHSErTWIXbc4PYKy-lKc3oRMLjhXM5ohRVNVufqAKpr0-lY7HFNixqVpiizgasx-D_EsZpdIihijszCvRBaG/s800/languageisavirus6469.jpg", "comment_count": 0 }, { "title": "man of la mancha", "url": "https://cocktailvirgin.blogspot.com/2021/10/man-of-la-mancha.html", "published": "2021-10-12T08:00:00.013-04:00", "updated": "2021-10-12T08:00:00.266-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nathan Layman", "source": "Sitting Room", "year": 2020 }, "categories": [ "bitters (Angostura)", "sherry", "tequila", "walnut liqueur" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "1/2 oz Nocino (Russo)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n1/2 oz Nocino (Russo)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Tuesdays ago, I returned to the 2020\nCommunity Cocktails\nbook and spotted the Man of La Mancha crafted by Nathan Layman at the Sitting Room in Seattle. While I have had several drinks that use the nutty, oxidized sherries such as Amontillado with walnut liqueur, this recipe called for Pedro Ximenez with its raisin notes to match the nocino. In the glass, the Man of La Mancha donated an orange, vegetal, and raisin aroma. Next, a rich grape sip charged at a tequila, walnut, raisin, clove, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzIJh18vFjPOYVbJz7w1MD2nfl30IoF5_s9LplXirBSFSJF1cgauouKJY0RoSbC3P8cV_No1tG0Oq1fuKV6HpmA_PHwBVsDmtQP1SHda_6vpqzNH23HX8ar8Hp9DPhWBlzyTvC6-vqfii/s320/manoflamancha6471.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzIJh18vFjPOYVbJz7w1MD2nfl30IoF5_s9LplXirBSFSJF1cgauouKJY0RoSbC3P8cV_No1tG0Oq1fuKV6HpmA_PHwBVsDmtQP1SHda_6vpqzNH23HX8ar8Hp9DPhWBlzyTvC6-vqfii/s800/manoflamancha6471.jpg", "comment_count": 0 }, { "title": "randolph", "url": "https://cocktailvirgin.blogspot.com/2021/10/randolph.html", "published": "2021-10-13T08:00:00.011-04:00", "updated": "2021-10-13T08:00:00.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Jack's Manual", "year": 1933 }, "categories": [ "gin", "pineapple syrup", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "50% Dry Gin (1 1/2 oz Bombay Dry)", "40% Dry Vermouth (1 oz Noilly Prat)", "10% Regular Vermouth (1/4 oz Noilly Prat Sweet)", "1 Tbsp Pineapple Syrup (1/4 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "50% Dry Gin (1 1/2 oz Bombay Dry)\n40% Dry Vermouth (1 oz Noilly Prat)\n10% Regular Vermouth (1/4 oz Noilly Prat Sweet)\n1 Tbsp Pineapple Syrup (1/4 oz)\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I selected my 1933 reprint of\nJack's Manual\nfor an overlooked gem. There, I uncovered the Randolph as a Martini variation with pineapple syrup that reminded me of the\nMadame Lou\nand\nLouise\n. The first of those two drinks inspired my 2017 Tales of the Cocktail submission to their Martini competition with the\nDiamond Queen\n. In the glass, the Randolph shared a pine and pineapple aroma. Next, tropical and red fruit (in a plum sort of way) on the sip led to gin, pineapple, and berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OhFpu8GkQQ1FdLYlhMpy6V4J8jTqjBhWA3IKF8zwwat_-wF-9IZRg2FGcSBiv2xWLO7HWndwThJo-ms-se0XViNvDC7Z8StewoUeDz_kO3EdgpB40e4q2jTIzGR6xmvwoUSBi_66_KBQ/s320/randolph6472.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OhFpu8GkQQ1FdLYlhMpy6V4J8jTqjBhWA3IKF8zwwat_-wF-9IZRg2FGcSBiv2xWLO7HWndwThJo-ms-se0XViNvDC7Z8StewoUeDz_kO3EdgpB40e4q2jTIzGR6xmvwoUSBi_66_KBQ/s800/randolph6472.jpg", "comment_count": 0 }, { "title": "slaughterhouse five", "url": "https://cocktailvirgin.blogspot.com/2021/10/slaughterhouse-five.html", "published": "2021-10-14T08:00:00.027-04:00", "updated": "2021-10-14T08:00:00.233-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Bill Cleary", "source": "Heritage", "year": 2018 }, "categories": [ "absinthe", "cachaça", "curacao", "lime juice", "pineapple syrup" ], "ingredients": [ "1 oz Cachaça (3/4 oz Salinas Umburana)", "1 oz Lime Juice (3/4 oz)", "1 oz Pineapple Syrup (3/4 oz)", "1 scant oz Pierre Ferrand Dry Curaçao (scant 3/4 oz)", "3 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Cachaça (3/4 oz Salinas Umburana)\n1 oz Lime Juice (3/4 oz)\n1 oz Pineapple Syrup (3/4 oz)\n1 scant oz Pierre Ferrand Dry Curaçao (scant 3/4 oz)\n3 dash Absinthe (1/2 bsp Kübler)\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays prior, I spotted a Kurt Vonnegut tribute drink called the Slaughterhouse Five on the\nKindred Cocktails\ndatabase, and it seemed like it would keep the\nHarrison Bergeron\ncompany here on the blog. The recipe was created by Bill Cleary at Heritage in San Francisco in 2018, and the Corpse Reviver #2 format with pineapple syrup reminded me of the\nCorpse Reviver #5\nand the\nMoko Jumbie\n. In the glass, the Slaughterhouse Five offered the nose a pineapple, orange, grassy funk, and anise bouquet. Next, lime and orange notes on the sip transitioned to grassy, orange, and pineapple flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvohgtASbR6CjbIToc1God9R0EU1avpakIBcIi6clGWh-T0HR3SAVjMkfKVVLRtkCpqEvHgQIAUCH7utXe-ocn2Pni-Hc2-vTpRybGWScaDGggS94wPZUHmL3d2FETztTqYi2v73g4yYQ/s320/slaughterhousefive6475.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvohgtASbR6CjbIToc1God9R0EU1avpakIBcIi6clGWh-T0HR3SAVjMkfKVVLRtkCpqEvHgQIAUCH7utXe-ocn2Pni-Hc2-vTpRybGWScaDGggS94wPZUHmL3d2FETztTqYi2v73g4yYQ/s800/slaughterhousefive6475.jpg", "comment_count": 0 }, { "title": "mount hood", "url": "https://cocktailvirgin.blogspot.com/2021/10/mount-hood.html", "published": "2021-10-15T08:00:00.026-04:00", "updated": "2021-10-15T08:00:00.314-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "benedictine", "bitters (Angostura)", "pear liqueur", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1/2 oz Clear Creek Pear Liqueur", "1/2 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1/2 oz Clear Creek Pear Liqueur\n1/2 oz Benedictine\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with lemon oil from a twist.\nTwo Fridays ago, I stopped by Backbar as part of my brand work. For my first cocktail, I asked bartender Carlo Caroscio for something with Angel's Envy Bourbon. He delved into his memory banks and offered up the Mount Hood that he originally made with Old Grand-Dad Bonded Bourbon, but he found that it worked better with a fruitier Bourbon such as Angel's Envy. The new-to-me ingredient in the mix was Clear Creek's pear liqueur, and it was partnered with Benedictine which reminded me of Canon's\nCorrascal\nand Death & Co.'s\nLittle Miss Annabelle\n.\nThe Mount Hood donated a lemon, Bourbon, and orchard fruit aroma to the nose. Next, caramel mingled with fruit notes on the sip, and the swallow wrapped up the show with Bourbon, pear, herbal, chocolate, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGs3BbsF6IPZv-zDXewdW7aAhM6oj_lEslup1RuKh3GP5GffKqdRQPTqARfm5433ffM9oSSJGTyBi9q1jkItC6cY0b-sewxhoB4mJx1oxAYYtDyO5oB5IJxOGm9DGRWmEDLMhDz_uDc_sb/s320/mounthood.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGs3BbsF6IPZv-zDXewdW7aAhM6oj_lEslup1RuKh3GP5GffKqdRQPTqARfm5433ffM9oSSJGTyBi9q1jkItC6cY0b-sewxhoB4mJx1oxAYYtDyO5oB5IJxOGm9DGRWmEDLMhDz_uDc_sb/s800/mounthood.jpg", "comment_count": 0 }, { "title": "manhattan harbor co.", "url": "https://cocktailvirgin.blogspot.com/2021/10/manhattan-harbor-co.html", "published": "2021-10-16T08:00:00.019-04:00", "updated": "2021-10-16T08:00:00.255-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (orange)", "lillet", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Angel's Envy Bourbon", "1 oz Cocchi Americano", "1/2 oz Lustau East India Solera Sherry", "2 dash Orange Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Angel's Envy Bourbon\n1 oz Cocchi Americano\n1/2 oz Lustau East India Solera Sherry\n2 dash Orange Bitters\nStir with ice and strain into a cocktail glass.\nFor my second drink at Backbar, I requested a Manhattan variation with Angel's Envy, and bartender Carlo Caroscio opted for a drink called the Manhattan Harbor Co. that he created for a competition a few years back. The structure reminded me of the\nChancellor\n, and Carlo replied that he had just had that drink at 11 Madison Park a few weeks ago. In the glass, the Manhattan Harbor Co. greeted the senses with a raisin aroma from the sherry. Next, grape and hint a pear on the sip gave way to Bourbon, nutty, raisin, and orchard fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjNs49o7FPo_8sV8P9xxVbgPeuvq_mgGzT54k4g_7hHe_uoh_WK7X4ydT4IxJ3S5pr_S_nb3ctT_mCTPc9wOSxHKzuIwHE8Ip0BuaDY9ERWW9CME9ychQAryJLkRu4Qg5pruRxHNauxs9/s320/manhattanharborco.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjNs49o7FPo_8sV8P9xxVbgPeuvq_mgGzT54k4g_7hHe_uoh_WK7X4ydT4IxJ3S5pr_S_nb3ctT_mCTPc9wOSxHKzuIwHE8Ip0BuaDY9ERWW9CME9ychQAryJLkRu4Qg5pruRxHNauxs9/s800/manhattanharborco.jpg", "comment_count": 0 }, { "title": "sirloin", "url": "https://cocktailvirgin.blogspot.com/2021/10/sirloin.html", "published": "2021-10-16T10:00:00.013-04:00", "updated": "2021-10-16T10:00:00.256-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Jack's Manual", "year": 1933 }, "categories": [ "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "50% Rye (1 1/2 oz Rittenhouse Bonded)", "50% Regular Vermouth (1 1/2 oz Noilly Prat Sweet)", "1 sprig Mint" ], "instructions": "Shake with ice (lightly muddle and then stir with ice), and strain into a cocktail glass; I added a mint tip as a garnish.", "body_text": "50% Rye (1 1/2 oz Rittenhouse Bonded)\n50% Regular Vermouth (1 1/2 oz Noilly Prat Sweet)\n1 sprig Mint\nShake with ice (lightly muddle and then stir with ice), and strain into a cocktail glass; I added a mint tip as a garnish.\nTwo Saturdays ago, I returned to my 1933 reprint of\nJack's Manual\nand spotted the curiously named Sirloin that appeared like a Manhattan crossed with elements of a Mint Julep. The structure reminded me of the sherry-based\nGreenbriar Cocktail\n, and the Manhattan-Julep idea made me recall both the\nSaratoga Julep\nand the\nDubonnet Mint Julep\n. Once prepared, the Sirloin gave forth a plum and mint bouquet to the nose. Next, grape and plum notes on the sip twisted into rye, mint, and herbal grape flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIW1tb2ZZPGPoBO2wBV-SE0HfOi274FO0gKkBC0GyKkptl5Qjhj9OlZv4BbzFxQai8KVUWZDjjC5wWJRklliYdZbNeAdOCvk_lePgW_3VzvUzSn2Qe0A5W95Clp3HIpcrl_PoA-dIbK1V7/s320/sirloin6476.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIW1tb2ZZPGPoBO2wBV-SE0HfOi274FO0gKkBC0GyKkptl5Qjhj9OlZv4BbzFxQai8KVUWZDjjC5wWJRklliYdZbNeAdOCvk_lePgW_3VzvUzSn2Qe0A5W95Clp3HIpcrl_PoA-dIbK1V7/s800/sirloin6476.jpg", "comment_count": 0 }, { "title": "a study in pink", "url": "https://cocktailvirgin.blogspot.com/2021/10/a-study-in-pink.html", "published": "2021-10-17T08:00:00.027-04:00", "updated": "2021-10-17T08:00:00.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Christopher Bevins", "source": "Kindred Cocktails", "year": null }, "categories": [ "apricot liqueur", "bitters (orange)", "campari", "gin", "lime juice" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "3/4 oz Campari (1/2 oz)", "3/4 oz Apricot Liqueur (1/2 oz Rothman & Winter)", "3/4 oz Lime Juice (1/2 oz)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Gin (Bombay Dry)\n3/4 oz Campari (1/2 oz)\n3/4 oz Apricot Liqueur (1/2 oz Rothman & Winter)\n3/4 oz Lime Juice (1/2 oz)\n1 dash Orange Bitters (Angostura Orange)\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I was perusing\nKindred Cocktails\nwhen I spotted A Study in Pink that reminded me of a\nJasmine\nwith apricot instead of orange liqueur. The recipe was crafted by Christopher Bevins and named after the Arthur Conan Doyle story \"A Study in Scarlet\" as part of the Sherlock series. The Campari, apricot, and citrus reminded me of the\nJuniper #3\nand the\nSt. Botolph's Club\n, so I was eager to give this one a try.\nThe A Study in Pink began with bright orange oil, apricot, bitter orange, and pine aromas. Next, lime and stone fruit on the sip uncovered a gin and bitter apricot swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJGFo6SYaCJ_7o5C3qNB5iv_zdhJXFcbneJ8ugLBza0B2TpD5Bod0aivZWcsbetTkuvBJgltfgX8Sm1UzZgXoFPhupYx4N8PlkeWxx_2ZbOnFkTwgHuILoWyvsagGG1yjQc_IyYKHYJsA/s320/studyinpink6480.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJGFo6SYaCJ_7o5C3qNB5iv_zdhJXFcbneJ8ugLBza0B2TpD5Bod0aivZWcsbetTkuvBJgltfgX8Sm1UzZgXoFPhupYx4N8PlkeWxx_2ZbOnFkTwgHuILoWyvsagGG1yjQc_IyYKHYJsA/s800/studyinpink6480.jpg", "comment_count": 0 }, { "title": "van lee cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/10/van-lee-cocktail.html", "published": "2021-10-18T08:00:00.020-04:00", "updated": "2021-10-18T08:00:00.269-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Jack's Manual", "year": 1933 }, "categories": [ "dubonnet", "gin", "scotch" ], "ingredients": [ "50% Dry Gin (1 1/2 oz Bombay Dry)", "40% Dubonnet (1 1/4 oz)", "10% Scotch (1/4 oz Laphroaig 10 Year)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "50% Dry Gin (1 1/2 oz Bombay Dry)\n40% Dubonnet (1 1/4 oz)\n10% Scotch (1/4 oz Laphroaig 10 Year)\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago, I began leafing through my 1933 reprint of\nJack's Manual\nwhen I came across the Van Lee Cocktail. The combination made me think of Audrey Saunders' Dreamy Dorini Smoking Martini that I was reminded about in a recent article, except this was the smoky version of a\nZaza\n. The Van Lee once prepared showcased a smoke and plum bouquet to the nose. Next, grape and plum notes mingled on the sip, and the swallow proffered gin, peat smoke, and herbal-fruity flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMhwfx20XXUFucjMapOHdqConHwMJrxgawO7sfcNQXa77eQuX1EG7U-9Qu7RkFHx1BoxOGVUHOr-gK5wKimnLDbez7_LwZloBQz7KH0Yc9Y_Uk2l_zvz7Gzm1jE4XON4n0PkmCmG2cOxz/s320/vanlee6481.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMhwfx20XXUFucjMapOHdqConHwMJrxgawO7sfcNQXa77eQuX1EG7U-9Qu7RkFHx1BoxOGVUHOr-gK5wKimnLDbez7_LwZloBQz7KH0Yc9Y_Uk2l_zvz7Gzm1jE4XON4n0PkmCmG2cOxz/s800/vanlee6481.jpg", "comment_count": 0 }, { "title": "as one does", "url": "https://cocktailvirgin.blogspot.com/2021/10/as-one-does.html", "published": "2021-10-19T08:00:00.015-04:00", "updated": "2021-10-19T08:00:00.252-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Joaquin Simo", "source": "Pouring Ribbons", "year": 2013 }, "categories": [ "bitters (mole)", "cynar", "fernet-branca", "tequila" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Blanco Tequila (Cimarron)", "1/2 tsp Fernet Branca", "1 dash Bittermens Mole Bitters", "5 leaf Mint" ], "instructions": "Build in a glass (I muddled the mint), fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig.", "body_text": "1 1/2 oz Cynar\n1/2 oz Blanco Tequila (Cimarron)\n1/2 tsp Fernet Branca\n1 dash Bittermens Mole Bitters\n5 leaf Mint\nBuild in a glass (I muddled the mint), fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig.\nTwo Tuesdays ago, I spotted the As One Does by Joaquin Simo on\nKindred Cocktails\n. This Pouring Ribbons 2013 creation made me think of the\nCynar Julep\nbut with tequila, Fernet, and chocolate bitters accents. Once prepared, the As One Does greeted the nose with mint aromas over caramel and herbal notes. Next, the caramel continued on into the sip where it was chased by minty, herbal, and menthol flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOFbk4oDag7ToyeA3sXKCOmqB9w7guYCDqqg0lRUNRrPiAE78RpbIcWPmVP9AcoTUpalxJdqbSrv_fqSfJA1hK9b-5TKgCF1k6MBkL-7Osy1ufp6ABgs5HGb5lJnqvpllRARFOjrGFNVv/s320/asonedoes6483.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOFbk4oDag7ToyeA3sXKCOmqB9w7guYCDqqg0lRUNRrPiAE78RpbIcWPmVP9AcoTUpalxJdqbSrv_fqSfJA1hK9b-5TKgCF1k6MBkL-7Osy1ufp6ABgs5HGb5lJnqvpllRARFOjrGFNVv/s800/asonedoes6483.jpg", "comment_count": 0 }, { "title": "nitty-gritty", "url": "https://cocktailvirgin.blogspot.com/2021/10/nitty-gritty.html", "published": "2021-10-20T08:00:00.018-04:00", "updated": "2021-10-20T08:00:00.246-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co. Cocktail Book", "year": 2011 }, "categories": [ "benedictine", "bitters (aromatic)", "bitters (other)", "mezcal", "pear liqueur", "sherry" ], "ingredients": [ "1 1/2 oz Del Maguey Espadin Especial Mezcal (Mezcal Union)", "1 1/2 oz La Cigarrera Manzanilla Sherry (La Gitana)", "1/2 oz Benedictine", "1/2 tsp Rothman & Winter Pear Liqueur", "1/2 tsp Agave Nectar", "1 dash Barcode Baked Apple Bitters (Dashfire Spiced Apple)", "1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Del Maguey Espadin Especial Mezcal (Mezcal Union)\n1 1/2 oz La Cigarrera Manzanilla Sherry (La Gitana)\n1/2 oz Benedictine\n1/2 tsp Rothman & Winter Pear Liqueur\n1/2 tsp Agave Nectar\n1 dash Barcode Baked Apple Bitters (Dashfire Spiced Apple)\n1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I selected the\nDeath & Co. Cocktail Book\nto uncover a recipe that I had previously skipped over. There, I was lured in by Joaquin Simo's 2011 Nitty-Gritty that was his riff on Audrey Saunders' Fitty-Fitty Martini. Besides switching the gin and dry vermouth to mezcal and Manzanilla sherry, he utilized agave nectar and liqueurs to add texture and sweetness. The Nitty-Gritty showcased a lemon oil and mezcal aroma along with hints of fruit. Next, a semi-dry white wine sip with notes of caramel led into smoky agave and briny herbal flavors with a pear-clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhiELy6sJNu8bin44WP4zCP4vduJ1_MbHUZiAVCW_cbhwaItcRp_lmkLhBSXnrlillCM_PLwtcV6sBk9VZVHDY4WSVnuOMehEmM9uI__KtnbPABXZzIy9LXAH_D8dTlN0IwDGjrJ_AUaV/s320/nittygritty6485.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhiELy6sJNu8bin44WP4zCP4vduJ1_MbHUZiAVCW_cbhwaItcRp_lmkLhBSXnrlillCM_PLwtcV6sBk9VZVHDY4WSVnuOMehEmM9uI__KtnbPABXZzIy9LXAH_D8dTlN0IwDGjrJ_AUaV/s800/nittygritty6485.jpg", "comment_count": 0 }, { "title": "mockingbird, wish me luck", "url": "https://cocktailvirgin.blogspot.com/2021/10/mockingbird-wish-me-luck.html", "published": "2021-10-21T08:00:00.029-04:00", "updated": "2021-10-21T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "aquavit", "bitters (mole)", "chartreuse (green)", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Aquavit (Aalborg)", "3/4 oz Cynar", "1/4 oz Green Chartreuse", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Aquavit (Aalborg)\n3/4 oz Cynar\n1/4 oz Green Chartreuse\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Thursdays ago, I got back from a night out doing brand work and was in no mood to search for a drink of the night. Instead, I was inspired by the rye-aquavit combination from the\nLong Way Home\nand\nCarra-Ryed Away\nand decided to mash it up with the Cynar, Chartreuse, and mole bitters trio from my\nUp Jumped the Devil\n(which I believe was inspired by\nThe Drink of Laughter and Forgetting\n). For a name, I dubbed this one Mockingbird, Wish Me Luck after the title of Charles Bukowski's 1972 book of poetry.\nThe Mockingbird, Wish Me Luck donated an orange, caraway, and herbal aroma. Next, caramel and malt on the sip led into rye, caraway, funky herbal, and Green Chartreuse flavors on the swallow with a chocolate finish. While the other two combinations were what inspired this drink, it was the Chartreuse-aquavit pairing that had a beautiful synergy here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRjoyJoDfrZCezIugQKTKYlvz87BdTWEYJ1tYbafkK0FXkVUNz7oS7A4ePmXJjnPDuRW3thVDb0CcEooe5i0Ra3_qNNUKhYTpRSwWjqelvDOWuydCzCrDKNmEkM5ib8T4KqKlQFRbHFlR/s320/mockingbirdluck6487.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRjoyJoDfrZCezIugQKTKYlvz87BdTWEYJ1tYbafkK0FXkVUNz7oS7A4ePmXJjnPDuRW3thVDb0CcEooe5i0Ra3_qNNUKhYTpRSwWjqelvDOWuydCzCrDKNmEkM5ib8T4KqKlQFRbHFlR/s800/mockingbirdluck6487.jpg", "comment_count": 0 }, { "title": "bella luna", "url": "https://cocktailvirgin.blogspot.com/2021/10/bella-luna.html", "published": "2021-10-22T08:00:00.017-04:00", "updated": "2021-10-22T08:00:00.251-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2009 }, "categories": [ "creme de violette", "gin", "lemon juice", "simple syrup", "st. germain" ], "ingredients": [ "2 oz Plymouth Gin (Bombay Dry)", "3/4 oz St. Germain (St. Elder)", "1/2 oz Crème Yvette", "3/4 oz Lemon Juice", "1 tsp Simple Syrup (omit)" ], "instructions": "Shake with ice and strain into a port glass (cocktail coupe).", "body_text": "2 oz Plymouth Gin (Bombay Dry)\n3/4 oz St. Germain (St. Elder)\n1/2 oz Crème Yvette\n3/4 oz Lemon Juice\n1 tsp Simple Syrup (omit)\nShake with ice and strain into a port glass (cocktail coupe).\nTwo Fridays ago, I reached for the\nDeath & Co. Cocktail Book\nand landed on the Bella Luna that I had never made before. The recipe was crafted by Brian Miller in 2009 and reminded a little of an\nAviation\n. Once prepared, the Bella Luna shared a pine, grapefruit, floral, and berry bouquet to the nose. Next, lemon and berry notes on the sip gave way to gin, dark berry, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNsJlN1g-xf4nYe_cogOcdUqASHbPUYRwyDr3U1H0TjzpI-OgelXP56WJjjeiIFw2PKscaSk1KSB1uBMhxiVWF-fGUaap188CCnGnoVOfmOgUahk_TT6jC3N7S8gZReg0iLd3G42yxYGm/s320/bellaluna6491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNsJlN1g-xf4nYe_cogOcdUqASHbPUYRwyDr3U1H0TjzpI-OgelXP56WJjjeiIFw2PKscaSk1KSB1uBMhxiVWF-fGUaap188CCnGnoVOfmOgUahk_TT6jC3N7S8gZReg0iLd3G42yxYGm/s800/bellaluna6491.jpg", "comment_count": 0 }, { "title": "rachel wall", "url": "https://cocktailvirgin.blogspot.com/2021/10/rachel-wall.html", "published": "2021-10-24T08:00:00.071-04:00", "updated": "2021-10-24T08:00:00.268-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "rum", "sherry", "strega" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Amontillado Sherry (Lustau)", "1/2 oz Campari", "1/2 oz Strega" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist.", "body_text": "1 oz Smith & Cross Rum\n1 oz Amontillado Sherry (Lustau)\n1/2 oz Campari\n1/2 oz Strega\nStir with ice, strain into a rocks glass, and garnish with an orange twist.\nTwo Sundays ago, I was inspired by the thought of Campari paired with Strega that worked well in the\nCount's Swizzle\nand I decided to riff on it. I ended up taking a\nKingston Negroni\nangle with it but utilized Amontillado sherry to dry out the extra sugar brought to the table by the Strega liqueur. For a name, a harkened back to one of the curious rabbit holes that I went down while researching my \"Toast the Historic Trees of Boston: A Walking Tour\" for Angel's Envy's Toast the Trees month and went with Rachel Wall. Wall was New England's only woman pirate and the last woman to be hanged in Boston; however, she was not arrested on piracy charges. She and her husband turned to the pirating trade in 1781; they stole a ship, made it look like it was damaged by a recent storm, and Rachel would call out for assistance. When the rescuing ship would arrive, the pirates would board the ship and rob it, and their career totals were believed to be a dozen ships, $12,000 in plunder, and 24 sailors murdered. After her husband and other members of the crew drowned, she took to petty theft and highway robbery. Her downfall was stealing a bonnet, and during her trial, she requested to be tried as pirate despite that the sentence would be death. Her pride in her trade-lifestyle led to her being hung at the Great Elm on the Boston Common with a crowd of thousands looking on. The Great Elm itself was there when the city bought the Common as a cow pasture in the 1630s, and it lasted until a winter storm toppled it in 1875. All that remains is a plaque.\nThe Rachel Wall as a drink proffered an orange aroma from the twist and the Campari. Next, a grape-driven sip led into funky rum, nutty grape, caramel, bitter orange, and herbal-spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_Ws_rC8A9tIeX7sFYQu9R7mIbdiAc6bdz18bZz3Zn11yWl1_1nyKBgzbA9XRkMrSpaTzdiN80nhFfbUBIG3JWZ7sf8p-Pr7oy7qEMGuIvpf-C7MAt4t9CFIVflumpLuPdf7h0VLOXwCL/s320/rachelwall6493.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_Ws_rC8A9tIeX7sFYQu9R7mIbdiAc6bdz18bZz3Zn11yWl1_1nyKBgzbA9XRkMrSpaTzdiN80nhFfbUBIG3JWZ7sf8p-Pr7oy7qEMGuIvpf-C7MAt4t9CFIVflumpLuPdf7h0VLOXwCL/s800/rachelwall6493.jpg", "comment_count": 0 }, { "title": "norma jean", "url": "https://cocktailvirgin.blogspot.com/2021/10/norma-jean.html", "published": "2021-10-25T08:00:00.020-04:00", "updated": "2021-10-25T08:00:00.257-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Vincenzo Marianella", "source": "Copa d'Oro", "year": 2009 }, "categories": [ "cynar", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Gin (Bombay Dry)", "1/2 oz Cynar", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup", "6 leaf Mint" ], "instructions": "Shake with ice, strain into a double old fashioned, fill with crushed ice, and garnish with a mint sprig.", "body_text": "2 oz Gin (Bombay Dry)\n1/2 oz Cynar\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\n6 leaf Mint\nShake with ice, strain into a double old fashioned, fill with crushed ice, and garnish with a mint sprig.\nTwo Mondays ago, I spotted the what seemed to be Marilyn Monroe tribute drink, the Norma Jean, on\nKindred Cocktails\n. The recipe crafted by Vincenzo Marianella circa 2009 at Copa d'Oro in Santa Monica read like it was a cross between the\nSouth Side\nand the\nDeep Six\n. Once prepared, the Norma Jean began with a mint aroma that preceded a lemon and caramel sip. Next, a gin, minty, and herbal swallow came across with bitter grapefruit undertones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78_GyuhsI80Ou1kcLMoTlq3_Q4cURPnDrVcE9ieXwzlUBkHdYW5B7eAlMRNgRrPfbcIHAjWJ4HFCYibv0UvypxyWsK0iY_5qROmb2JypZpYD4gvBOEHISYePbVRD0i88-1vxKszARnVxt/s320/normajean6494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78_GyuhsI80Ou1kcLMoTlq3_Q4cURPnDrVcE9ieXwzlUBkHdYW5B7eAlMRNgRrPfbcIHAjWJ4HFCYibv0UvypxyWsK0iY_5qROmb2JypZpYD4gvBOEHISYePbVRD0i88-1vxKszARnVxt/s800/normajean6494.jpg", "comment_count": 0 }, { "title": "the minton", "url": "https://cocktailvirgin.blogspot.com/2021/10/the-minton.html", "published": "2021-10-26T08:00:00.020-04:00", "updated": "2021-10-26T08:00:00.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kaleb Cribb", "source": "Farm 255", "year": 2013 }, "categories": [ "aperol", "bitters (orange)", "cynar", "gin", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Hayman's Old Tom Gin", "1 oz Dolin Sweet Vermouth (Lacuesta)", "1/2 oz Cynar", "1/2 oz Aperol", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Hayman's Old Tom Gin\n1 oz Dolin Sweet Vermouth (Lacuesta)\n1/2 oz Cynar\n1/2 oz Aperol\n3 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nTwo Tuesdays prior, I was scanning the\nKindred Cocktails\ndatabase when I came across the Minton crafted by Kaleb Cribb at Farm 255 in George sometime at or before 2013. This Negroni-style drink utilized the Cynar-Aperol combination that has blossomed in the\nMad Max\n,\nThe Negroni that Wasn't\n, and other recipes, so I was curious to give it a try. In the glass, the Minton shared an orange, plum, caramel, and herbal aroma. Next, cherry, plum, and caramel notes on the sip slid into gin, orange, and dark herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStVlbJ_7i6eg8c2YEUsqUYD0kCwHrxL6BvozDjRqQwps8R5EAjnnPKsL27KGdBc7kdK-sCkzXelXA6fC2mHGFMVeutsve2Ze-pW4MiuDvzmc5jgyyfu87OMiLiF9eUTURMUSNB_qrnwMN/s320/minton6497.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStVlbJ_7i6eg8c2YEUsqUYD0kCwHrxL6BvozDjRqQwps8R5EAjnnPKsL27KGdBc7kdK-sCkzXelXA6fC2mHGFMVeutsve2Ze-pW4MiuDvzmc5jgyyfu87OMiLiF9eUTURMUSNB_qrnwMN/s800/minton6497.jpg", "comment_count": 0 }, { "title": "y control", "url": "https://cocktailvirgin.blogspot.com/2021/10/y-control.html", "published": "2021-10-27T08:00:00.018-04:00", "updated": "2021-10-27T08:00:00.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "chartreuse (yellow)", "cognac", "lime juice", "maraschino", "pineapple syrup" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac (PF Ambre)", "3/4 oz Lime Juice", "1/2 oz Pineapple Syrup", "1 tsp Yellow Chartreuse", "1 tsp Maraschino Liqueur (Luxardo)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac (PF Ambre)\n3/4 oz Lime Juice\n1/2 oz Pineapple Syrup\n1 tsp Yellow Chartreuse\n1 tsp Maraschino Liqueur (Luxardo)\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays, I returned to\nKindred Cocktails\nto make another recipe that I had bookmarked called the Y Control. It was created by bartender Rafa Garcia Febles in New York City in 2014 as an \"elaborated Brandy Daisy.\" The idea reminded me of No. 9 Park's take on Harry Johnson's\nBrandy Fix\nbut that was with Green instead of Yellow Chartreuse. Here, the Y Control proffered a Cognac, lime, and pineapple bouquet. Next, lime with pineapple's brightness on the sip jumped into Cognac, cherry, pineapple, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m-7btGHcyoQVYN7GxFmE1IAoDvYoyrWpOHlYI-1KZuh9TdfBXSJKfxfOo3W5GqErZIynRHeMLMzEOKy8nF-beG9PfZfIs76EXxBigpT3vtYCGK8fJbv_aPGa24LGLP6ku1cANtgI6Vpl/s320/ycontrol.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m-7btGHcyoQVYN7GxFmE1IAoDvYoyrWpOHlYI-1KZuh9TdfBXSJKfxfOo3W5GqErZIynRHeMLMzEOKy8nF-beG9PfZfIs76EXxBigpT3vtYCGK8fJbv_aPGa24LGLP6ku1cANtgI6Vpl/s800/ycontrol.jpg", "comment_count": 0 }, { "title": "captains' mile", "url": "https://cocktailvirgin.blogspot.com/2021/10/captains-mile.html", "published": "2021-10-28T08:00:00.027-04:00", "updated": "2021-10-28T08:00:00.301-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "lime juice", "rum", "rum (white)", "swedish punsch" ], "ingredients": [ "3/4 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "3/4 oz Funky Jamaican Rum (Smith & Cross)", "1/2 oz Cardamaro", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n3/4 oz Funky Jamaican Rum (Smith & Cross)\n1/2 oz Cardamaro\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I returned from an evening of visiting a bunch of accounts for my brand work, and I was in the mood for a Daiquiri instead of another whiskey drink. I had recently replaced my empty bottle of Cardamaro, and I then paired it with Swedish Punsch after recalling how well they worked together in the\nMortimer Stump\n,\nDeck Hand\n, and\nHearing Trumpet\n. For the rums, I went with a split of grassy rhum agricole and funky Jamaican rum, and for a name, I dubbed this one the Captains' Mile after a historic stretch of homes in Cape Cod.\nThe Captains' Mile proffered a grassy, pineapple, and orange aroma to the nose. Next, lime and caramel notes on the sip sailed into funky, grassy, pineapple, tea, and orange peel flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlUwg8z01orsP8eX9nYKpFHLKohblDP1S5dPC8RzgK3oIUSf78dzAGcBkShV0Ogwpn4mlMrsokzbk_Y1mhx_BP48YvEJcnTEkrgctOt1NcbWPiiAUCT0hzMik8oyKE3mZQQT_J_Ui6iU8/s320/captainsmile.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlUwg8z01orsP8eX9nYKpFHLKohblDP1S5dPC8RzgK3oIUSf78dzAGcBkShV0Ogwpn4mlMrsokzbk_Y1mhx_BP48YvEJcnTEkrgctOt1NcbWPiiAUCT0hzMik8oyKE3mZQQT_J_Ui6iU8/s800/captainsmile.jpg", "comment_count": 1 }, { "title": "ballentine", "url": "https://cocktailvirgin.blogspot.com/2021/10/ballentine.html", "published": "2021-10-29T08:00:00.020-04:00", "updated": "2021-10-29T08:00:00.258-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "bitters (orange)", "scotch", "sherry", "vermouth (sweet)" ], "ingredients": [ "1/2 Scotch (2 oz Famous Grouse)", "2 dash Sherry (1/2 oz Lustau East India Solera)", "2 dash Italian Vermouth (1/2 oz Noilly Prat Sweet)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass; I added a lemon twist.", "body_text": "1/2 Scotch (2 oz Famous Grouse)\n2 dash Sherry (1/2 oz Lustau East India Solera)\n2 dash Italian Vermouth (1/2 oz Noilly Prat Sweet)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass; I added a lemon twist.\nTwo Fridays ago, I reached for my copy of\nPioneers of Mixing at Elite Bars: 1903-1933\nand spotted the Ballentine amongst the Scotch cocktails. That recipe reminded me of the\nManhattan Harbor Co.\nthat I had at Backbar almost two weeks prior, so I became curious. In the glass, the Ballentine donated a lemon, plum, nutty, and raisin bouquet to the nose. Next, a grape-driven sip skipped to Scotch, nutty, and dried fruit like apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVAnGPRY7FNqeF1PsRdCRnW7PNnl-zSmJ0nWbrtnuu5fHF4yND54w4aRrpqL8TmJ0Eg8XIBPqYu5XvGLKOr-J8jr3lPojjgKT5x8lNiXuueQBozmHMM6Ei3o3cr1GYYIfh_EkrM2qIzzL/s320/ballentine.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVAnGPRY7FNqeF1PsRdCRnW7PNnl-zSmJ0nWbrtnuu5fHF4yND54w4aRrpqL8TmJ0Eg8XIBPqYu5XvGLKOr-J8jr3lPojjgKT5x8lNiXuueQBozmHMM6Ei3o3cr1GYYIfh_EkrM2qIzzL/s800/ballentine.jpg", "comment_count": 0 }, { "title": "compass rose", "url": "https://cocktailvirgin.blogspot.com/2021/10/compass-rose.html", "published": "2021-10-30T08:00:00.040-04:00", "updated": "2021-10-30T08:00:00.250-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jimmy Patrick", "source": "Lions & Compass", "year": 2009 }, "categories": [ "bitters (aged)", "campari", "cognac", "maraschino" ], "ingredients": [ "1 1/2 oz Cognac (Du Peysat Organic Selection)", "3/4 oz Campari", "1/4 oz Maraschino", "1 dash Fee's Whiskey Barrel-Aged Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Du Peysat Organic Selection)\n3/4 oz Campari\n1/4 oz Maraschino\n1 dash Fee's Whiskey Barrel-Aged Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago, I wanted to make use of my new Cognac bottle and looked to\nKindred Cocktails\nfor an answer. There, I uncovered the Compass Rose created by Jimmy Patrick at Lions & Compass in Sunnyvale, California, and published in\nImbibe Magazine\nin 2009. The combination of Campari and Maraschino to make a softer almost Aperol-like result was something that I learned in 2009 via two drinks, the\nCarnivale\nat Eastern Standard and the\nScobeyville\nat the Laird's room at Tales of the Cocktail.\nThe Compass Rose began with a lemon oil over Cognac and cinnamon bouquet. Next, orange notes on the sip pointed towards Cognac and an Aperol-like bitter orange on the swallow with cinnamon on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDsj0Rt5A5ox27f9Rcpx2OSCOwbTF4SQpJx_0gQBPE-VOKVN6M33P04yQDAxr26312yxns47f1XG7YVV4MSi9tYZkr0WKtCF9HSj8PEYRGEfK7QBipiIU1FgkmwSiNEM2irNm5tiT-KfW/s320/compassrose6505.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDsj0Rt5A5ox27f9Rcpx2OSCOwbTF4SQpJx_0gQBPE-VOKVN6M33P04yQDAxr26312yxns47f1XG7YVV4MSi9tYZkr0WKtCF9HSj8PEYRGEfK7QBipiIU1FgkmwSiNEM2irNm5tiT-KfW/s800/compassrose6505.jpg", "comment_count": 0 }, { "title": "mahogany hall gimlet", "url": "https://cocktailvirgin.blogspot.com/2021/10/mahogany-hall-gimlet.html", "published": "2021-10-31T08:00:00.006-04:00", "updated": "2021-10-31T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Dale DeGroff", "source": "The New Craft of the Cocktail", "year": null }, "categories": [ "bitters (aromatic)", "gin", "grapefruit juice", "honey", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Triple Syrup (*)", "2 dash DeGroff's Pimento Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lime wheel (omit).", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Triple Syrup (*)\n2 dash DeGroff's Pimento Bitters\nShake with ice, strain into a cocktail glass, and garnish with a lime wheel (omit).\n(*) Triple syrup is 4 parts simple syrup, 2 parts agave syrup, 1 part honey syrup. I did a speed version with 1/2 tsp agave nectar (not syrup), 1/2 tsp honey syrup, and filled to 1/2 oz with simple syrup.\nTwo Sundays ago, Dale DeGroff's\nThe New Craft of the Cocktail\ncaught my eye in the book pile. There, I found the Mahogany Hall Gimlet that he crafted for the Gallery Bars aboard the Holland America cruise ships. In the glass, this Gimlet riff donated a pine, grapefruit, and allspice bouquet to the nose. Next, lime, grapefruit, and a hint of honey on the sip led into gin, grapefruit, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYB0OCnieMvD_RY2J0ZChBLWVXBVq_6EHORXV6KLGRYcu8eRvIVXpZ_h3qCmPrZJIdLHffaLQ7lnK7mqHguxH3ViDc_h61Y-yft_quLyaxfqr9OyoXvcm_etfr3Du83qyuxhmE8gvTL-1/s320/mahoganyhall6506.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYB0OCnieMvD_RY2J0ZChBLWVXBVq_6EHORXV6KLGRYcu8eRvIVXpZ_h3qCmPrZJIdLHffaLQ7lnK7mqHguxH3ViDc_h61Y-yft_quLyaxfqr9OyoXvcm_etfr3Du83qyuxhmE8gvTL-1/s800/mahoganyhall6506.jpg", "comment_count": 0 }, { "title": "little sparrow", "url": "https://cocktailvirgin.blogspot.com/2021/11/little-sparrow.html", "published": "2021-11-01T08:00:00.007-04:00", "updated": "2021-11-01T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "applejack", "bitters (Peychaud's)", "calvados", "st. germain", "vermouth (sweet)" ], "ingredients": [ "2 oz Busnel VSOP Calvados (Morin Selection)", "1/4 oz Laird's Bonded Apple Brandy", "3/4 oz Carpano Antica (Lacuesta Rojo Vermouth)", "1/2 oz St. Germain (St. Elder)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Busnel VSOP Calvados (Morin Selection)\n1/4 oz Laird's Bonded Apple Brandy\n3/4 oz Carpano Antica (Lacuesta Rojo Vermouth)\n1/2 oz St. Germain (St. Elder)\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Mondays ago, I returned to the\nDeath & Co. Cocktail Book\nto find a recipe that I have previously glossed over. The one that I uncovered was the Little Sparrow created by Brian Miller in 2008 as perhaps an elderflower riff on the classic\nStar Cocktail\n. Once prepared, the Little Sparrow flew to the nose with a lemon oil and apple aroma. Next, grape and pear notes mingled on the sip, and the swallow offered up apple, grapefruit, and floral flavors with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPbSlrh2V16uDk7-FdH0YBIsT2bCCq7RMHe3YZ1HRIZaz1QqLVS-cRZeGW4nrEGc3DNItnULqM6BpmENOCj1nxMyaqMwW8_G-p4cYY7dC96Mxv9XNdT3SE5MmMBt3EjpNF45NC8xfAT9F/s320/littlesparrow6509.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPbSlrh2V16uDk7-FdH0YBIsT2bCCq7RMHe3YZ1HRIZaz1QqLVS-cRZeGW4nrEGc3DNItnULqM6BpmENOCj1nxMyaqMwW8_G-p4cYY7dC96Mxv9XNdT3SE5MmMBt3EjpNF45NC8xfAT9F/s800/littlesparrow6509.jpg", "comment_count": 0 }, { "title": "black river punch", "url": "https://cocktailvirgin.blogspot.com/2021/11/black-river-punch.html", "published": "2021-11-03T08:00:00.020-04:00", "updated": "2021-11-03T08:00:00.208-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Kevin Upthegrove", "source": "5 Minutes of Rum", "year": 2013 }, "categories": [ "falernum", "lemon juice", "pimento dram", "rum", "simple syrup", "tea" ], "ingredients": [ "3 oz Smith & Cross Rum", "2 oz Black Tea (Lychee Black, cooled)", "1 oz Lemon Juice", "1 oz Demerara Syrup", "1/2 oz Falernum (Velvet)", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": null, "body_text": "3 oz Smith & Cross Rum\n2 oz Black Tea (Lychee Black, cooled)\n1 oz Lemon Juice\n1 oz Demerara Syrup\n1/2 oz Falernum (Velvet)\n1/4 oz Allspice Dram (Hamilton's)\nFlash blend with 3/4 cup crushed ice for 5 seconds (whip shake), pour into a Tiki mug or tall glass, top with crushed ice, and garnish with freshly grated nutmeg.\nTwo Wednesdays ago, I spotted a recipe from the\n5 Minutes of Rum\nblog on\nKindred Cocktails\n. This tropical drink posted by Kevin Upthegrove in 2013 called the Black River Punch seemed like an elaboration on Jeff Berry's\nPlanter's Punch (Improved)\ngiven the rum, black tea, and citrus elements, but this contained falernum and allspice liqueurs as well. Once prepared, the Black River Punch donated woody spice from the nutmeg along with a hint of rum funk and black tea to the nose. Next, lemon and caramel on the sip flowed into funky rum, black tea, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmGTsJERO8y48pke5XJ3FF-_-0CtMu82ytXoif0YrfJz5-UgVnMMJj1Sk4XYQFlre34PNtOAkZMWCGvxamGT_wn4Zk_dCGiMqq_n_KB1zdPVP6JhBlHk8lDVQNUCPVMtUneHeOMHCLqpR/s320/blackriverpunch6510.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmGTsJERO8y48pke5XJ3FF-_-0CtMu82ytXoif0YrfJz5-UgVnMMJj1Sk4XYQFlre34PNtOAkZMWCGvxamGT_wn4Zk_dCGiMqq_n_KB1zdPVP6JhBlHk8lDVQNUCPVMtUneHeOMHCLqpR/s800/blackriverpunch6510.jpg", "comment_count": 0 }, { "title": "quartermaster", "url": "https://cocktailvirgin.blogspot.com/2021/11/quartermaster.html", "published": "2021-11-05T08:00:00.014-04:00", "updated": "2021-11-05T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jared Lane", "source": "the Gin Joint", "year": 2014 }, "categories": [ "amaro", "bitters (mole)", "campari", "cynar", "maraschino", "rum", "whiskey" ], "ingredients": [ "1 oz Zaya Rum", "3/4 oz Jameson Irish Whiskey (Teeling Small Batch)", "1 oz Cardamaro", "1/2 oz Cynar", "1/4 oz Luxardo Maraschino Liqueur", "1/4 oz Campari", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Zaya Rum\n3/4 oz Jameson Irish Whiskey (Teeling Small Batch)\n1 oz Cardamaro\n1/2 oz Cynar\n1/4 oz Luxardo Maraschino Liqueur\n1/4 oz Campari\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Fridays ago, I was perusing the\nKindred Cocktails\ndatabase when I came across the Quartermaster that reminded me a little of the\n1919 Cocktail\ndue to its split dark rum-whiskey base, aromatized wine element, herbal notes, and chocolate bitters. The recipe was crafted by Jared Lane at the Gin Joint in Charleston at or before 2014. In the glass, the Quartermaster issued a caramel, molasses, and dark herbal aroma. Next, caramel and grape swirled on the sip, the swallow proclaimed rum, chocolate, molasses, and cherry flavors with a chocolate and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEKse20funD0zkRMC-PMQgo39lXstUD3O-WynANwcMBTDYjqzCrHre0Cuz6zw7vn_95bXbeoRi18R_7NiemMEES_pWYP54uxlCBSheHHW8wA3RQmqx_mqlG3i7FqUBiyh4y58g5bBmiZX/s320/quartermaster6512.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEKse20funD0zkRMC-PMQgo39lXstUD3O-WynANwcMBTDYjqzCrHre0Cuz6zw7vn_95bXbeoRi18R_7NiemMEES_pWYP54uxlCBSheHHW8wA3RQmqx_mqlG3i7FqUBiyh4y58g5bBmiZX/s800/quartermaster6512.jpg", "comment_count": 2 }, { "title": "the van damme", "url": "https://cocktailvirgin.blogspot.com/2021/11/the-van-damme.html", "published": "2021-11-06T08:00:00.033-04:00", "updated": "2021-11-06T08:00:00.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "T. Read Richards", "source": "Valkyrie Bar", "year": null }, "categories": [ "bitters (Peychaud's)", "chartreuse (yellow)", "cynar", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Old Grand-Dad 114° Bourbon", "1/2 oz Yellow Chartreuse", "1/2 oz Cynar", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large cube, and garnish with an orange twist.", "body_text": "2 oz Old Grand-Dad 114° Bourbon\n1/2 oz Yellow Chartreuse\n1/2 oz Cynar\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large cube, and garnish with an orange twist.\nTwo Saturdays ago, I found a recipe by T. Read Richards on\nKindred Cockatils\nthat he posted on the now defunct\nBarNotes\napp called the Van Damme. Richards described how it was \"spawned from a gentleman who loved bitter-heavy rye cocktails and anything with a badass name\" at the Valkyrie Bar in Tulsa, Oklahoma. Overall, the combination reminded me of the\nCe Soir\nwith the Yellow Chartreuse and Cynar, so I was game to give this one a spin.\nThe Van Damme proffered an orange, herbal, and minty aroma. Next, a caramel sip with a bit of body flowed into Bourbon, rye spice, and herbal flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h98kbXHQObvzyrGOoxmg5mXyytAfBgCFCDZfEZ6Pcs1AqH-YkwcohaCGsmsDMFYbGr3Qde6WTD_rYL-dt_Y_-ox5i-_abDa_e2TDzOQJsXtdi8b9TzCuhGqBdf9F3CqWR_EKFGMZde0T/s320/vandamme6514.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h98kbXHQObvzyrGOoxmg5mXyytAfBgCFCDZfEZ6Pcs1AqH-YkwcohaCGsmsDMFYbGr3Qde6WTD_rYL-dt_Y_-ox5i-_abDa_e2TDzOQJsXtdi8b9TzCuhGqBdf9F3CqWR_EKFGMZde0T/s800/vandamme6514.jpg", "comment_count": 0 }, { "title": "2 cents", "url": "https://cocktailvirgin.blogspot.com/2021/11/2-cents.html", "published": "2021-11-07T08:00:00.015-05:00", "updated": "2021-11-07T08:00:00.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Mayahuel", "year": 2011 }, "categories": [ "applejack", "bitters (mole)", "creme de cacao", "fernet-branca", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Mezcal (Mezcal Union)", "1/2 oz Laird's Applejack (Laird's Bonded)", "1/2 oz Carpano Antica (Lacuesta Rojo Vermouth)", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 bsp Fernet Branca", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Mezcal (Mezcal Union)\n1/2 oz Laird's Applejack (Laird's Bonded)\n1/2 oz Carpano Antica (Lacuesta Rojo Vermouth)\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 bsp Fernet Branca\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a cocktail coupe.\nSunday two weeks ago, I returned to\nKindred Cocktails\nwhen I spotted a recipe created in 2011 at Mayahuel called the 2 Cents. It reminded me of their\nAll Jacked Up\nbut with crème de cacao and molé bitters instead of Maraschino liqueur. In the glass, the 2 Cents showcased a mezcal and herbal aroma. Next, grape and apple notes on the sip led into mezcal, apple, chocolate, and minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE12XvoDaiJSu6zGI8sBs9-8MghPOiibMrWiS3TSKu1-wLGx7NspzC2Nf_zq2HKzGZ3Zx8OK3OxD-ze7P38dTyO_aQM0u6UjTtoQvqPoU1RwsHYKI1CJyH4X8iPyebILNFS5UbLdbZhts/s320/twocents6517.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE12XvoDaiJSu6zGI8sBs9-8MghPOiibMrWiS3TSKu1-wLGx7NspzC2Nf_zq2HKzGZ3Zx8OK3OxD-ze7P38dTyO_aQM0u6UjTtoQvqPoU1RwsHYKI1CJyH4X8iPyebILNFS5UbLdbZhts/s800/twocents6517.jpg", "comment_count": 0 }, { "title": "saratoga cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/11/saratoga-cocktail.html", "published": "2021-11-08T08:00:00.028-05:00", "updated": "2021-11-08T08:00:00.193-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Jack's Manual", "year": 1933 }, "categories": [ "bitters (Angostura)", "brandy", "pineapple syrup", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "50% Brandy (1 1/2 oz Du Peyrat Organic Selection Cognac)", "40% Regular Vermouth (1 1/4 oz Lacuesta Rojo)", "10% Rye Whiskey (1/2 oz Rittenhouse Bonded)", "3 dash Pineapple Syrup (1/4 oz)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "50% Brandy (1 1/2 oz Du Peyrat Organic Selection Cognac)\n40% Regular Vermouth (1 1/4 oz Lacuesta Rojo)\n10% Rye Whiskey (1/2 oz Rittenhouse Bonded)\n3 dash Pineapple Syrup (1/4 oz)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago, I was flipping through the pages of my 1933 reprint of\nJack's Manual\nwhen I spotted an unique Saratoga Cocktail recipe. When looking at it more closely, it appeared like a mashup of the two better known ones: Jerry Thomas' split-base Manhattan\nSaratoga\nand Harry Johnson's Brandy Old Fashioned-like\nSaratoga\n; the only element missing here was the Maraschino in Johnson's recipe. This Saratoga began with a Cognac and cinnamon aroma. Next, grape notes filled the sip, and the swallow came through with Cognac, rye, pineapple, clove, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3f_LF7RE1HHEX2FzCSmMv-Lj3BGo9EHuKAkWFE_2xyKlgBEcNGWG_08mbNw89En80DRrTet4AgCSFTLGrBxZUmA3f1vn9oURTAMf9ZcoKMv4mIIRZLv1__qetxVHzYWS1yq0B2gDXsm7/s320/saratoga6519.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3f_LF7RE1HHEX2FzCSmMv-Lj3BGo9EHuKAkWFE_2xyKlgBEcNGWG_08mbNw89En80DRrTet4AgCSFTLGrBxZUmA3f1vn9oURTAMf9ZcoKMv4mIIRZLv1__qetxVHzYWS1yq0B2gDXsm7/s800/saratoga6519.jpg", "comment_count": 0 }, { "title": "free fallin'", "url": "https://cocktailvirgin.blogspot.com/2021/11/free-fallin.html", "published": "2021-11-09T08:00:00.023-05:00", "updated": "2021-11-09T08:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Wilkins", "source": "Proof on Main", "year": 2014 }, "categories": [ "averna", "campari", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Campari", "1/2 oz Averna", "1/2 oz Maraschino (Luxardo)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Campari\n1/2 oz Averna\n1/2 oz Maraschino (Luxardo)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Tuesdays ago, I was perusing\nKindred Cocktails\nwhen I spotted the Free Fallin' that reminded me a little of the\nJukebox Opera\nat first and then the\nBrunswick\n. This recipe was crafted at or before 2014 by Chris Wilkins at\nProof on Main\nin Louisville, Kentucky, and sourced via eGullet.\nThe Free Fallin' dropped orange oils over Bourbon and dark nutty cherry aromas to the nose. Next, a caramel-driven sip flowed into Bourbon and orange-herbal flavors in the swallow. Indeed, the Maraschino softened the Campari as it had in other drinks, but the balance was perhaps a bit too Maraschino forward in the end result.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMPlPI5uSrlvBCWBywhO_3sykeU5qHUZUCg6kTd682QaVhODnWEzzRAoTCXBF2QSaOwp2417L2rUyS4fcAwQBHGw4I7wC2q-lApVFPDzHbZz6ryvz1jlTgojyIhsUsWXQ7Ie9Eitjc6yn/s320/freefallin6521.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMPlPI5uSrlvBCWBywhO_3sykeU5qHUZUCg6kTd682QaVhODnWEzzRAoTCXBF2QSaOwp2417L2rUyS4fcAwQBHGw4I7wC2q-lApVFPDzHbZz6ryvz1jlTgojyIhsUsWXQ7Ie9Eitjc6yn/s800/freefallin6521.jpg", "comment_count": 0 }, { "title": "brother cleve sour", "url": "https://cocktailvirgin.blogspot.com/2021/11/brother-cleve-sour.html", "published": "2021-11-10T08:00:00.039-05:00", "updated": "2021-11-10T08:00:00.199-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Brian Miller", "source": "The New Craft of the Cocktail", "year": null }, "categories": [ "bitters (aromatic)", "egg white", "lemon juice", "lime juice", "pineapple juice", "pisco", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Macchu Pisco", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/4 oz Cinnamon Syrup", "1 dash Dale DeGroff Pimento Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into an old fashioned glass with 2 ice cubes, and garnish with a lemon twist.", "body_text": "1 1/2 oz Macchu Pisco\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/4 oz Cinnamon Syrup\n1 dash Dale DeGroff Pimento Bitters\n1 Egg White\nShake once without ice and once with ice, strain into an old fashioned glass with 2 ice cubes, and garnish with a lemon twist.\nTwo Wednesdays ago, I selected Dale DeGroff's\nThe New Craft of the Cocktail\nbook from my drink book pile and spied the Brother Cleve Sour. The recipe was crafted by New York City bartender Brian Miller as a tribute to the Godfather of the Boston Cocktail Scene. Brother Cleve has been mentioned here multiple times since 2007 including his\nwalking tour of Boston\n, and the recipe utilizes Macchu Pisco which he has done a lot of brand work for including the\npisco class\nwe attended on the styles and techniques for Pisco Sours as well as the culture of Peruvian surf music. Music and touring with bands is what led Brother Cleve to glean from the vestigial cocktail culture still existing during the 1980s and 90s in various parts of America, and he brought that knowledge back to Boston to assist with programs as early as the 1998 opening of the B-Side Lounge.\nThe Brother Cleve Sour began with lemon and cinnamon notes to the nose. Next, a creamy pineapple and citrus sip flowed into Pisco, pineapple, and cinnamon flavors on the swallow with an allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHqqLZebgIt-pbWMhwtDtxig6ZybDkW3YA-TLf93Mf6Ax_so7V1MxBE2lB5EyzVjFw-Z2rYf8ChVuWNbuxBH0xtWdXKcPwrxQ8oxwzAIK8Yux_e1qYvVP_uyr_0aLf_Yn0_OAimigfU3Y/s320/brotherclevesour6522.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHqqLZebgIt-pbWMhwtDtxig6ZybDkW3YA-TLf93Mf6Ax_so7V1MxBE2lB5EyzVjFw-Z2rYf8ChVuWNbuxBH0xtWdXKcPwrxQ8oxwzAIK8Yux_e1qYvVP_uyr_0aLf_Yn0_OAimigfU3Y/s800/brotherclevesour6522.jpg", "comment_count": 0 }, { "title": "lawrence", "url": "https://cocktailvirgin.blogspot.com/2021/11/lawrence.html", "published": "2021-11-11T08:00:00.018-05:00", "updated": "2021-11-11T08:00:00.218-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Jack's Manual", "year": 1933 }, "categories": [ "bitters (Peychaud's)", "gin", "sloe gin", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "30% Dry Gin (1 oz Bombay Dry)", "20% Sloe Gin (3/4 oz Averell Damson)", "30% Dry Vermouth (1 oz Noilly Prat)", "20% Regular Vermouth (3/4 oz Lacuesta Rojo)", "3 dasy Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "30% Dry Gin (1 oz Bombay Dry)\n20% Sloe Gin (3/4 oz Averell Damson)\n30% Dry Vermouth (1 oz Noilly Prat)\n20% Regular Vermouth (3/4 oz Lacuesta Rojo)\n3 dasy Peychaud's Bitters\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago, I delved back into my 1933 reprint of\nJack's Manual\nand spotted the Lawrence which came across like a gin-sloe gin Perfect Martini of sorts. Once prepared, the Lawrence proffered a pine, anise, and berry bouquet to the nose. Next, tart berry and grape notes on the sip traversed into gin and berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZ0fFWbGGYhqtp-E3axmqrzFn7VAGhU-F0cU9dMMUN-ZoiLa64IzH8O0hFA5FkBai1YcLch7xmPn7PNaaWD7agfBZZU7x8AHaTGGIiKz_0ggNXuoCnzhLeLl21vrlv80xYXRP-G3zToPA/s320/lawrence6525.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZ0fFWbGGYhqtp-E3axmqrzFn7VAGhU-F0cU9dMMUN-ZoiLa64IzH8O0hFA5FkBai1YcLch7xmPn7PNaaWD7agfBZZU7x8AHaTGGIiKz_0ggNXuoCnzhLeLl21vrlv80xYXRP-G3zToPA/s800/lawrence6525.jpg", "comment_count": 0 }, { "title": "partner in crime", "url": "https://cocktailvirgin.blogspot.com/2021/11/partner-in-crime.html", "published": "2021-11-12T08:00:00.021-05:00", "updated": "2021-11-12T08:00:00.262-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Will Lee", "source": "Grey Ghost", "year": null }, "categories": [ "averna", "bitters (mole)", "bitters (other)", "cream", "creme de banane", "scotch", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Blended Scotch (Famous Grouse)", "3/4 oz Banana Liqueur (Tempus Fugit)", "1/2 oz Averna", "1/4 oz Amontillado Sherry (Lustau)", "2 dash Walnut Bitters (Strongwater)", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a cocktail coupe. Top with whipped cream made with 4 parts heavy cream to 1 part cinnamon syrup (2 oz to 1/2 oz) whipped until thick and fluffy.", "body_text": "1 oz Blended Scotch (Famous Grouse)\n3/4 oz Banana Liqueur (Tempus Fugit)\n1/2 oz Averna\n1/4 oz Amontillado Sherry (Lustau)\n2 dash Walnut Bitters (Strongwater)\n2 dash Chocolate Bitters (Bittermens)\nStir with ice and strain into a cocktail coupe. Top with whipped cream made with 4 parts heavy cream to 1 part cinnamon syrup (2 oz to 1/2 oz) whipped until thick and fluffy.\nTwo Fridays ago, Andrea had bought some heavy cream for she fell in love with the Partner in Crime recipe in the most recent issue of\nImbibe Magazine\n. This stirred dessert-style cocktail was created by Will Lee at the Grey Ghost in Detroit and featured Scotch, Averna, and banana liqueur as the star ingredients along with some nuttier undertones. After assembling it, the Partner in Crime showcased the cinnamon notes from the flavored whipped cream. Next, a creamy and caramel sip led into banana and cinnamon flavors that later gained nuttier notes on the swallow. Overall, the Scotch got a little buried here, so perhaps using something more assertive than my choice of Famous Grouse might be of a benefit.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbvjiyX5SUztXsi0e_zybL6ddBxR7mDxE3pBy2rxSVsW18MW6LLa7cHMpIWh_IirCd2skLYkyLj30hYNPAq3VyAhC-57wVipXXApgcCyS7qkhg-QWhmL6gUktCjnk47soRZuMlrhLFkaE/s320/partnerincrime6526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbvjiyX5SUztXsi0e_zybL6ddBxR7mDxE3pBy2rxSVsW18MW6LLa7cHMpIWh_IirCd2skLYkyLj30hYNPAq3VyAhC-57wVipXXApgcCyS7qkhg-QWhmL6gUktCjnk47soRZuMlrhLFkaE/s800/partnerincrime6526.jpg", "comment_count": 1 }, { "title": "fugu (for two)", "url": "https://cocktailvirgin.blogspot.com/2021/11/fugu-for-two.html", "published": "2021-11-13T08:00:00.031-05:00", "updated": "2021-11-13T08:00:00.212-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "blend", "attribution": { "creator": null, "source": "Forbidden Island", "year": null }, "categories": [ "apricot liqueur", "lemon juice", "orgeat", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "3 oz Blended Aged Rum (Denizen Merchant's Reserve)", "1 oz Column Still Rum (Bacardi 4 Year)", "1 oz Apricot Liqueur (Rothman & Winter)", "1 oz Orgeat", "1 oz Passion Fruit Syrup", "2 oz Pineapple Juice", "1 1/2 oz Lemon Juice" ], "instructions": "Blend with 2 cups crushed ice for 15-20 seconds (whip shake), pour into a Fugu mug or other large vessel (and top with crushed ice).", "body_text": "3 oz Blended Aged Rum (Denizen Merchant's Reserve)\n1 oz Column Still Rum (Bacardi 4 Year)\n1 oz Apricot Liqueur (Rothman & Winter)\n1 oz Orgeat\n1 oz Passion Fruit Syrup\n2 oz Pineapple Juice\n1 1/2 oz Lemon Juice\nBlend with 2 cups crushed ice for 15-20 seconds (whip shake), pour into a Fugu mug or other large vessel (and top with crushed ice).\nTwo Saturdays ago, I was perusing the\n5 Minutes of Rum\nsite for a tropical drink, and I landed on their slight riff on the Fugu (for Two). The original was created at Forbidden Island in Alameda, California, and the combination made me think of a\nBeachbum\n(lacks the passion fruit syrup) mashed up with a\nRum Keg\n(lacks the orgeat), so I was intrigued. Once prepared, the Fugu swam to the nose with apricot, pineapple, and passion fruit aromas. Next, lemon, pineapple, and stone fruit notes on the sip shimmied into rum, apricot, nutty, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJRzeolqFkGzDnI3U8LPEkwrKKDt9xBDq7UYkIG7ICS_4oITkuu1FN6LcFFWSz4K6CclELuHB-VbTkgHexwpUdypbnQeIcqUPfjfiuF_fz4hscoO4CGjqNyCgpUBE0-qyABFaLKQVb7-m/s320/fugu6528.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJRzeolqFkGzDnI3U8LPEkwrKKDt9xBDq7UYkIG7ICS_4oITkuu1FN6LcFFWSz4K6CclELuHB-VbTkgHexwpUdypbnQeIcqUPfjfiuF_fz4hscoO4CGjqNyCgpUBE0-qyABFaLKQVb7-m/s800/fugu6528.jpg", "comment_count": 0 }, { "title": "grand & central", "url": "https://cocktailvirgin.blogspot.com/2021/11/grand-central.html", "published": "2021-11-14T08:00:00.042-05:00", "updated": "2021-11-14T08:00:00.224-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Greg Best", "source": "Holeman & Finch Public House", "year": 2012 }, "categories": [ "applejack", "bitters (orange)", "dubonnet", "lillet", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Sazerac)", "3/4 oz Applejack (Laird's Bonded)", "1/2 oz Cocchi Americano", "1/2 oz Dubonnet Rouge", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/4 oz Rye Whiskey (Sazerac)\n3/4 oz Applejack (Laird's Bonded)\n1/2 oz Cocchi Americano\n1/2 oz Dubonnet Rouge\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I was perusing\nKindred Cocktails\nand started a search for Dubonnet recipes. There, I spied the Grand & Central crafted by Greg Best at Holeman & Finch Public House in Atlanta that was sourced from a 2012\nWall Street Journal\narticle on Manhattan riffs. The combination of rye and applejack has been a popular one in modern drinks like the\nFallback\nand\nAmerican Trilogy\nand older ones like the\nBronco Buster\nand\nDiamond Back\n, and I uncovered an early Dubonnet and Lillet/Cocchi Americano recipe in the 1937\nCafé Royal Cocktail Book\nwith the\nPool\n.\nThe Grand & Central proffered orange, apple, and plum aromas to the nose. Next, grape and pear notes on the sip transferred to rye, apple, plum, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKgPtqbOWDmPFxTi-SbiEA4HoCvfcRKX_DvXIIic8dRKIQ_tL2GAcVLFObAN2W4K4UpayL409FEU-3I3bhMe_TyczVngOqqQBDRyCl5eGK6aj4pV0xzfhC7cgWcet4bJy6fMaIoIbnAmq/s320/grandandcentral6531.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKgPtqbOWDmPFxTi-SbiEA4HoCvfcRKX_DvXIIic8dRKIQ_tL2GAcVLFObAN2W4K4UpayL409FEU-3I3bhMe_TyczVngOqqQBDRyCl5eGK6aj4pV0xzfhC7cgWcet4bJy6fMaIoIbnAmq/s800/grandandcentral6531.jpg", "comment_count": 0 }, { "title": "la savane", "url": "https://cocktailvirgin.blogspot.com/2021/11/la-savane.html", "published": "2021-11-15T08:00:00.025-05:00", "updated": "2021-11-15T08:00:00.202-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "lillet", "mezcal", "rum (white)", "swedish punsch" ], "ingredients": [ "3/4 oz Rhum Agricole (Rhum Clement Premiere Canne)", "3/4 oz Mezcal (Mezcal Union)", "1 oz Cocchi Americano", "1/2 oz Swedish Punsch (Kronan)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "3/4 oz Rhum Agricole (Rhum Clement Premiere Canne)\n3/4 oz Mezcal (Mezcal Union)\n1 oz Cocchi Americano\n1/2 oz Swedish Punsch (Kronan)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I recalled the\nMetexa\nfrom the 1937\nCafé Royal Cocktail Book\nand decided to riff on it. Instead of the classic's tequila base, I kept the agave theme with some mezcal and split it with rhum agricole for that spirit paired well with Swedish punsch in the\nSleeping with Strangers\n. I also adjusted the ratios to make it more of a cocktail instead of an aperitif. For a name, I dubbed this one the La Savane after a garden and park on Martinique. In the glass, La Savane conjured an orange, vegetal, caramel, and smoke bouquet to the nose. Next, apricot and grapefruit notes on the sip blossomed into grassy, smoky, tea, and vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiillX28FeB7EHQLEqXia-mShu3GfkA3aLbnFbEOefqZ2aS9kWTQ4AU3ZWbVXIWCWqryReYHFp-KvaaN3CQbHXmS4tRjjL0DNlWCjzk2cirmPIgdrjuWbAYTnbFXOS45IfxwNB-d_x7HGF/s320/lasavane6532.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiillX28FeB7EHQLEqXia-mShu3GfkA3aLbnFbEOefqZ2aS9kWTQ4AU3ZWbVXIWCWqryReYHFp-KvaaN3CQbHXmS4tRjjL0DNlWCjzk2cirmPIgdrjuWbAYTnbFXOS45IfxwNB-d_x7HGF/s800/lasavane6532.jpg", "comment_count": 0 }, { "title": "soul clench", "url": "https://cocktailvirgin.blogspot.com/2021/11/soul-clench.html", "published": "2021-11-16T08:00:00.019-05:00", "updated": "2021-11-16T08:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "falernum", "pamplemousse", "pisco", "st. germain", "vermouth (dry)" ], "ingredients": [ "2 oz Waqar Pisco (Macchu)", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Grapefruit Liqueur (St. Elder)", "1/2 oz St. Germain (St. Elder)", "1/4 oz Velvet Falernum" ], "instructions": null, "body_text": "2 oz Waqar Pisco (Macchu)\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Grapefruit Liqueur (St. Elder)\n1/2 oz St. Germain (St. Elder)\n1/4 oz Velvet Falernum", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPr35_a8qK_-NGtdNs7INogn6XcIsNRGfs9Qimsr8fdou56UCQj_NOk6zIKE8iKnwFLgt948F90tOa6BUAp3g13p4pOpUy86WO4LQpKfoR6uCVG_xheAwauzUEPocV2NjBcfIdJkl0Ser/s320/soulclench6534.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPr35_a8qK_-NGtdNs7INogn6XcIsNRGfs9Qimsr8fdou56UCQj_NOk6zIKE8iKnwFLgt948F90tOa6BUAp3g13p4pOpUy86WO4LQpKfoR6uCVG_xheAwauzUEPocV2NjBcfIdJkl0Ser/s800/soulclench6534.jpg", "comment_count": 0 }, { "title": "bitter pill", "url": "https://cocktailvirgin.blogspot.com/2021/11/bitter-pill.html", "published": "2021-11-17T08:00:00.027-05:00", "updated": "2021-11-17T08:00:00.207-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Richard Swan", "source": "Cliffs Edge", "year": 2011 }, "categories": [ "egg white", "fernet-branca", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Zaya Rum", "1/2 oz Fernet Branca", "1/2 oz Lime Juice", "1/2 oz Demerara Syrup (1:1)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into an ice-filled old fashioned glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Zaya Rum\n1/2 oz Fernet Branca\n1/2 oz Lime Juice\n1/2 oz Demerara Syrup (1:1)\n1 Egg White\nShake once without ice and once with ice, strain into an ice-filled old fashioned glass, and garnish with an orange twist.\nTwo Wednesdays prior, I spotted a 2011 recipe from\nImbibe Magazine\non\nKindred Cocktails\ncalled the Bitter Pill. This drink by Richard Swan at Cliffs Edge in Los Angeles reminded me at first of the\nDirt'n'Diesel\nwith egg white (ignoring the small amount of Cynar) and later of the\nDaisy Buchanan\nminus the crème de cacao. Once prepared, this embittered egg white Daiquiri of sorts conjured up an orange oil, caramel, molasses, and menthol aroma. Next, a creamy lime and caramel sip flowed into rum, molasses, and minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-12Lk0-QG6of23gHH7GT0J03P88_fTG1Kcyzg9H1TTEo-zD0azR6ybgENsy1YAl8VbD8Df1W10g3cEsnEWE0xbhEye4XEgCpf4DHUHPK1ZBua7sAJYC3R3p-le1XlzFQVJowTLhHb-Ah/s320/bitterpill6537.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-12Lk0-QG6of23gHH7GT0J03P88_fTG1Kcyzg9H1TTEo-zD0azR6ybgENsy1YAl8VbD8Df1W10g3cEsnEWE0xbhEye4XEgCpf4DHUHPK1ZBua7sAJYC3R3p-le1XlzFQVJowTLhHb-Ah/s800/bitterpill6537.jpg", "comment_count": 0 }, { "title": "the gryffindor common room", "url": "https://cocktailvirgin.blogspot.com/2021/11/the-gryffindor-common-room.html", "published": "2021-11-18T08:00:00.031-05:00", "updated": "2021-11-18T08:00:00.256-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rachel Kopelman", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro nonino", "benedictine", "mezcal", "suze", "tea", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Rooibos Tea-Infused Bourbon-Mezcal (*)", "1/2 oz Los Vecinos Mezcal", "1/2 oz Elijah Craig Bourbon", "1/2 oz Amaro Nonino", "1/2 oz Aveze Gentian Liqueur", "1/2 oz Benedictine" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 oz Rooibos Tea-Infused Bourbon-Mezcal (*)\n1/2 oz Los Vecinos Mezcal\n1/2 oz Elijah Craig Bourbon\n1/2 oz Amaro Nonino\n1/2 oz Aveze Gentian Liqueur\n1/2 oz Benedictine\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with orange oil from a twist.\n(*) Working off the\nEarl Grey MarTEAni\n, 4 tablespoons of rooibos should be infused in a 750 mL bottle of Bourbon-mezcal for 2 hours before straining. 1 tsp per ~2 oz would be the scaled down version. Again, this is only an estimate.\nTwo Thursdays ago, I headed over to Backbar after my day time bar shift to experience their Harry Potter Week menu. The drink I selected was the Gryffindor Common Room; according to the Harry Potter\nWikipedia\n, it was named after the cozy common room at the Gryffindor House at the Hogwarts School of Witchcraft and Wizardry where students could rest after a long day of studying. In the glass, the cocktail that bartender Rachel Kopelman mixed up for me greeted the nose with orange, vegetal, and smoke aromas. Next, caramel notes on the sip launched into Bourbon, orange, bitter, and smoke flavors on the swallow with a gentian and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92qfpzSOM9oEdr3liDdSVMWayld_Ev3bARgAZhcWkJdyI6S8-iWPdEiN4yypTSn2JUxy3nheVAN_Nx65nl3tM2dzG3Akw4TG1mGujfDKbl8CwjzyL7v0dronG6-CwXBfGURI45M-gUqqi/s320/gryffindor.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92qfpzSOM9oEdr3liDdSVMWayld_Ev3bARgAZhcWkJdyI6S8-iWPdEiN4yypTSn2JUxy3nheVAN_Nx65nl3tM2dzG3Akw4TG1mGujfDKbl8CwjzyL7v0dronG6-CwXBfGURI45M-gUqqi/s800/gryffindor.jpg", "comment_count": 0 }, { "title": "two o'clock at the metropole", "url": "https://cocktailvirgin.blogspot.com/2021/11/two-oclock-at-metropole.html", "published": "2021-11-19T08:00:00.050-05:00", "updated": "2021-11-19T08:00:00.199-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "cognac", "maraschino", "pineapple syrup", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Cognac (Du Peyrat Organic Selection)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Pineapple Syrup", "1/4 oz Maraschino (Luxardo)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Du Peyrat Organic Selection)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Pineapple Syrup\n1/4 oz Maraschino (Luxardo)\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Fridays ago, I had been thinking about the\nSaratoga Cocktail\nvariation found in the 1933 reprint of\nJack's Manual\n, and I became inspired. I decided to mashup Harry Johnson's\nSaratoga\nwith the\nMetropole\n– a Cognac Dry Manhattan with Peychaud's Bitters (David Wondrich included\ngum syrup to make it more agreeable to the modern palate) – first published in George Kappeler's 1895\nModern American Drinks\n. For a name, I dubbed this one Two O'Clock at the Metropole after a James Thurber piece about the 1912 murder of gambling den owner Herman Rosenthal at Manhattan's Hotel Metropole.\nThe drink began with a lemon oil, cherry, Cognac, and anise aroma. Next, white grape and pineapple notes mingled on the sip, and the swallow uncovered Cognac, pineapple, cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyt5srG1gt2j0jTuS-m5tEczSWEbvXXz3fW_IPWQaU9QZvayqoVBVwM3HZumQH3eeRGCmg86vckRi45VKqje-dWBa_hLor0YHPGw7HUCCV7DJF8KmtWRfvB2Uq-VFNXJgluQePYlzhPHnR/s320/twooclock6539.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyt5srG1gt2j0jTuS-m5tEczSWEbvXXz3fW_IPWQaU9QZvayqoVBVwM3HZumQH3eeRGCmg86vckRi45VKqje-dWBa_hLor0YHPGw7HUCCV7DJF8KmtWRfvB2Uq-VFNXJgluQePYlzhPHnR/s800/twooclock6539.jpg", "comment_count": 0 }, { "title": "dr. rieux", "url": "https://cocktailvirgin.blogspot.com/2021/11/dr-rieux.html", "published": "2021-11-20T08:00:00.037-05:00", "updated": "2021-11-20T08:00:00.239-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Vaucluse", "year": null }, "categories": [ "calvados", "curacao", "lemon juice", "rum", "simple syrup", "sugar", "swedish punsch" ], "ingredients": [ "1 oz Calvados (Morin Selection)", "1 oz Light Rum (Bacardi 4 Year)", "3/4 oz Lemon Juice", "3/4 oz Swedish Punsch (Kronan)", "1/2 oz Curaçao (Pierre Ferrand Dry)", "1/4 oz Demerara Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe rimmed with demerara sugar, and garnish with a lemon twist.", "body_text": "1 oz Calvados (Morin Selection)\n1 oz Light Rum (Bacardi 4 Year)\n3/4 oz Lemon Juice\n3/4 oz Swedish Punsch (Kronan)\n1/2 oz Curaçao (Pierre Ferrand Dry)\n1/4 oz Demerara Syrup\nShake with ice, strain into a cocktail coupe rimmed with demerara sugar, and garnish with a lemon twist.\nTwo Saturdays ago, I had spotted an interesting drink on a friend's\nInstagram\naccount called the Dr. Rieux, and I tracked down the recipe on\nDifford's Guide\n. There, it was an adapted recipe from Vaucluse in Manhattan that was named after the doctor in Albert Camus'\nThe Plague\n. Overall, the combination reminded me of\nBetween the Sheets\nplus Swedish punsch with apple instead of grape brandy (or a\nDeauville\nplus Swedish punsch with rum instead of the Cognac).\nThe Dr. Rieux conjured up lemon, orange, and apple aromas. Next, lemon and caramel notes on the sip flowed into apple, rum, orange, tea, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYMs1v7ckyrh053oz5iALrwhWnwJ9jAcTo2FXuZ2YEHacuYz5AhUWYCW50DYuH8QaUmGPgBjC0_v8S_R-ldx52nEQRo49ddah5vFQrEKoJpXPHiHoR2F4iRuN4tVdSFmPm2x7ENENRV8e/s320/drrieux6540.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYMs1v7ckyrh053oz5iALrwhWnwJ9jAcTo2FXuZ2YEHacuYz5AhUWYCW50DYuH8QaUmGPgBjC0_v8S_R-ldx52nEQRo49ddah5vFQrEKoJpXPHiHoR2F4iRuN4tVdSFmPm2x7ENENRV8e/s800/drrieux6540.jpg", "comment_count": 0 }, { "title": "murder county", "url": "https://cocktailvirgin.blogspot.com/2021/11/murder-county.html", "published": "2021-11-22T11:10:00.001-05:00", "updated": "2021-11-22T11:10:51.146-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Lana Gailani", "source": "Pouring Ribbons", "year": 2015 }, "categories": [ "bitters (other)", "orgeat", "sherry", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 oz Palo Cortado Sherry (1/2 oz each Lustau Oloroso & Amontillado)", "1 oz Blanc Vermouth (Dolin)", "3/4 oz Reposado Tequila (Cimarron)", "1 tsp Orgeat", "2 dash Grapefruit Bitters (Bittercube Jamaica #2)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.", "body_text": "1 oz Palo Cortado Sherry (1/2 oz each Lustau Oloroso & Amontillado)\n1 oz Blanc Vermouth (Dolin)\n3/4 oz Reposado Tequila (Cimarron)\n1 tsp Orgeat\n2 dash Grapefruit Bitters (Bittercube Jamaica #2)\nStir with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.\nTwo Mondays ago was the beginning of Sherry Week 2021, and I set out to celebrate all seven days with an interesting fortified wine cocktail each night. I started with a 2015 Pouring Ribbons recipe by Lana Gailani called Murder County which seemed alluring with the oxidized sherry and orgeat combination experienced in the\nLust for Life\nand\nPalomino Sling\n. I spotted the drink on\nKindred Cocktails\nvia a\nVillage Voice\narticle that was no longer accessible since the newspaper folded a few years ago, and I paired it with the #SherryKu (sherry Haiku) of \"Palo Cortado/Almond syrup and sherry/Nutty synergy.\" The Murder County began with grapefruit, nutty, and grape aromas and flowed into a sip dominated by the sherry's grape notes. Next, tequila, nutty, and floral flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8YpG_P-S_eCY9OIjT9A5SE4k91lSh84judMuOE2u2SglBBJWOrSSJlyNwy-iem1S6khsxSpeVy-OXATafJuUIYmiHElkiqoA4JXzFSTB8lM6SkCsXxhfzpDu762MgwYkojMHShKLgDKA/s320/mudercounty6544.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8YpG_P-S_eCY9OIjT9A5SE4k91lSh84judMuOE2u2SglBBJWOrSSJlyNwy-iem1S6khsxSpeVy-OXATafJuUIYmiHElkiqoA4JXzFSTB8lM6SkCsXxhfzpDu762MgwYkojMHShKLgDKA/s800/mudercounty6544.jpg", "comment_count": 0 }, { "title": "christmas in prison", "url": "https://cocktailvirgin.blogspot.com/2021/11/christmas-in-prison.html", "published": "2021-11-23T08:00:00.035-05:00", "updated": "2021-11-23T08:00:00.212-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Timothy Miner", "source": "Jake Walk", "year": 2013 }, "categories": [ "applejack", "bitters (other)", "maple syrup", "rum", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Cruzan Blackstrap Rum", "1/2 oz Lustau Palo Cortado Sherry (1/4 oz each Lustau Oloroso + Amontillado)", "1/4 oz Cinnamon Syrup", "1/8 oz Maple Syrup", "1 dash Bittermens Cranberry Bitters (Crude's Orange-Fig)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Cruzan Blackstrap Rum\n1/2 oz Lustau Palo Cortado Sherry (1/4 oz each Lustau Oloroso + Amontillado)\n1/4 oz Cinnamon Syrup\n1/8 oz Maple Syrup\n1 dash Bittermens Cranberry Bitters (Crude's Orange-Fig)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nFor the second day of Sherry Week 2021, I found an interesting sherry recipe on\nKindred Cocktails\nby Timothy Miner at the since closed Jake Walk in Brooklyn circa 2013. Like the\nbeer cocktail\nI had in Louisville a few years ago, this one was named after the 1973 John Prine song. After reading through the lyrics, I was inspired to pen the #SherryKu (sherry Haiku) \"Christmas in prison/There's no sherry to be had/One day I'll be free.\"\nChristmas in Prison proffered an orange, apple, and maple bouquet. Next, caramel and maple notes on the sip locked down an apple, rum, and cinnamon swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkVn5iNygAm59D_cGuGvpg_cnQCEtnKjh732bLzAete-h_IkUs5O-Emp4xppcf3c07SCi70NRuXzwjQ-sYqdSBFPWESJV0ySDSvlG8VuSwTeXyOUzoLy8ydCdmYh8tkpBUKEGGc7lKx0n/s320/christmasprison6545.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkVn5iNygAm59D_cGuGvpg_cnQCEtnKjh732bLzAete-h_IkUs5O-Emp4xppcf3c07SCi70NRuXzwjQ-sYqdSBFPWESJV0ySDSvlG8VuSwTeXyOUzoLy8ydCdmYh8tkpBUKEGGc7lKx0n/s800/christmasprison6545.jpg", "comment_count": 0 }, { "title": "flower & vine", "url": "https://cocktailvirgin.blogspot.com/2021/11/flower-vine.html", "published": "2021-11-24T08:00:00.026-05:00", "updated": "2021-11-24T08:00:00.198-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jason Kilgore", "source": "Hawthorne", "year": null }, "categories": [ "amaro", "bitters (orange)", "creme de banane", "lemon juice", "mezcal", "pineapple syrup", "sherry" ], "ingredients": [ "1 oz La Gitana Manzanilla Sherry", "1 oz Del Maguey Crema de Mezcal (Mezcal Union)", "1/2 oz Lemon Juice", "1/2 oz Pineapple Syrup", "1/2 oz Amaro Montenegro", "1/2 oz Giffard Banane du Bresil (Tempus Fugit)", "1 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a double old fashioned glass.", "body_text": "1 oz La Gitana Manzanilla Sherry\n1 oz Del Maguey Crema de Mezcal (Mezcal Union)\n1/2 oz Lemon Juice\n1/2 oz Pineapple Syrup\n1/2 oz Amaro Montenegro\n1/2 oz Giffard Banane du Bresil (Tempus Fugit)\n1 dash Regan's Orange Bitters (Angostura Orange)\nShake with ice and strain into a double old fashioned glass.\nFor night three of Sherry Week 2021, I ventured back to the Hawthorne bar bible and spotted the Flower & Vine by bartender Jason Kilgore. The drink on the menu was subtitled \"Throw caution to the wind,\" and I paired it on\nInstagram\nwith a #SherryKu (sherry Haiku) of \"Mezcal & sherry/Savory & smokiness/A heavenly match.\" In the glass, the Flower & Vine conjured up smoke and vegetal aromas with a hint of caramel and pineapple. Next, lemon, caramel, and roasted fruit on the sip flowed into tequila, savory, tangerine, and banana flavors on the swallow with a pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMqERmPZkpJ3I3SbA3BHS9CDUsPLS4_uuDr_ilLWBqODsFxjk_9I6bX0dA9Z5h3ErLMQqX8m4rToFHquphAz7i_FJ40h7xhP6ctpfbMLkIdSfaNb3_hJFoeQgfFgCrd1hrWy-89tn-hOg/s320/flowervine6547.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMqERmPZkpJ3I3SbA3BHS9CDUsPLS4_uuDr_ilLWBqODsFxjk_9I6bX0dA9Z5h3ErLMQqX8m4rToFHquphAz7i_FJ40h7xhP6ctpfbMLkIdSfaNb3_hJFoeQgfFgCrd1hrWy-89tn-hOg/s800/flowervine6547.jpg", "comment_count": 0 }, { "title": "hard bargain", "url": "https://cocktailvirgin.blogspot.com/2021/11/hard-bargain.html", "published": "2021-11-25T08:00:00.037-05:00", "updated": "2021-11-25T08:00:00.261-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "offsuit" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Offsuit", "year": null }, "categories": [ "#offsuit", "bitters (Angostura)", "falernum", "lemon juice", "rum", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Sazerac Rye", "1/3 oz Smith & Cross Rum", "1/3 oz Passion Fruit Liqueur", "1/3 oz Falernum", "3/4 oz Lemon Juice", "1/2 oz 2:1 Demerara Syrup", "3 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe. build in my head. Once served, the Hard Bargain proffered rum funk and passion fruit aromas to the nose. Next, lemon, melon, and tangerine notes on the sip led into rye, rum, and spice flavors on the swallow.", "body_text": "1 1/2 oz Sazerac Rye\n1/3 oz Smith & Cross Rum\n1/3 oz Passion Fruit Liqueur\n1/3 oz Falernum\n3/4 oz Lemon Juice\n1/2 oz 2:1 Demerara Syrup\n3 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago after my final day bar shift at the Smoke Shop BBQ, I took the subway to meet some out of town friends at Offsuit. For a drink, I selected the Hard Bargain off the menu that reminded me of a\nLast Rites\nor a\nSexpert\nby its ingredients and balance. When I received the recipe, I was not all that wrong to fit it to the\nTest Pilot\nbuild in my head. Once served, the Hard Bargain proffered rum funk and passion fruit aromas to the nose. Next, lemon, melon, and tangerine notes on the sip led into rye, rum, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKdDx493HaTGV9aoFCncffFeNlD9PJrgJ2gX8nuRENTwfzga5Fv7N2VB9mY0HjE-2uBaNWKO6bNAmISXrJoSU1gkDzIvpLeww6duERlkADmxmjLv7v_Z-UYaC_26EWf9cS5fYVuy64vAO/s320/hardbargain.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKdDx493HaTGV9aoFCncffFeNlD9PJrgJ2gX8nuRENTwfzga5Fv7N2VB9mY0HjE-2uBaNWKO6bNAmISXrJoSU1gkDzIvpLeww6duERlkADmxmjLv7v_Z-UYaC_26EWf9cS5fYVuy64vAO/s800/hardbargain.jpg", "comment_count": 0 }, { "title": "in the stacks", "url": "https://cocktailvirgin.blogspot.com/2021/11/in-stacks.html", "published": "2021-11-25T10:00:00.067-05:00", "updated": "2021-11-25T10:00:00.210-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Angostura)", "bitters (mole)", "cynar", "scotch", "sherry" ], "ingredients": [ "1 oz Scotch (Famous Grouse)", "1 oz Lustau East India Solera Sherry", "3/4 oz Cynar", "1/4 oz Apricot Liqueur (Rothman & Winter)", "2 dash Angostura Bitters", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Scotch (Famous Grouse)\n1 oz Lustau East India Solera Sherry\n3/4 oz Cynar\n1/4 oz Apricot Liqueur (Rothman & Winter)\n2 dash Angostura Bitters\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter returning home from Offsuit, I still wanted to participate in Sherry Week 2021. Therefore, I decided to riff on the\nLibrary Card\nthat I had created a few years ago as my fourth night's submission. I originally crafted this variation with Amontillado sherry, but that first pass was too stark, so I swapped in Lustau's cream sherry, East India Solera, with better success. For a #SherryKu (sherry Haiku) to add to my\nInstagram\npost, I penned \"Sherry & book night/It's time to pamper one's self/A pour per chapter.\"\nFor a name, I kept the library theme and dubbed this one In the Stacks. Here, the nose was greeted by orange, apricot, and herbal aromas. Next, caramel, grape, and orchard fruit notes on the sip selected a Scotch, nutty, and herbal swallow with an apricot and spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGPmNSX08RL5lAGuna2k6w0inFwFeryUNK-XwWkiOe5qe-ngYd5nc0rHYwNKcrlPWdd4gY0DV965e_K0dbpcfAyMymdfo40pxo4RjyBI84mjPpQOBZ770h4lUR7sxihuj0Lmj8ARzAnHY/s320/inthestacks6550.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGPmNSX08RL5lAGuna2k6w0inFwFeryUNK-XwWkiOe5qe-ngYd5nc0rHYwNKcrlPWdd4gY0DV965e_K0dbpcfAyMymdfo40pxo4RjyBI84mjPpQOBZ770h4lUR7sxihuj0Lmj8ARzAnHY/s800/inthestacks6550.jpg", "comment_count": 0 }, { "title": "auld acquaintaince", "url": "https://cocktailvirgin.blogspot.com/2021/11/auld-acquaintaince.html", "published": "2021-11-26T08:00:00.028-05:00", "updated": "2021-11-26T08:00:00.220-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2013 }, "categories": [ "applejack", "bitters (other)", "scotch", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Scotch (1 1/4 oz Famous Grouse + 1/4 oz Caol Ila 10 Year)", "1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Palo Cortado Sherry (3/8 oz each Lustau Amontillado + Oloroso)", "1/4 oz Cinnamon Syrup", "1 dash Bitters (Angostura)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Scotch (1 1/4 oz Famous Grouse + 1/4 oz Caol Ila 10 Year)\n1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Palo Cortado Sherry (3/8 oz each Lustau Amontillado + Oloroso)\n1/4 oz Cinnamon Syrup\n1 dash Bitters (Angostura)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nFor evening five of Sherry Week 2021, I turned to the\nKindred Cocktails\ndatabase and spotted the Auld Acquaintance by New York City bartender Rafa Garcia Febles in 2013. To pair with this recipe on\nInstagram\n, I generated this #SheryKu (sherry Haiku), \"A cup of kindness/With old sherry to the brim/Days of auld lang syne.\" Once prepared, the Auld Acquaintance greeted the senses with a smoke and cinnamon aroma that introduced a grape-driven sip. Finally, smoky Scotch, apple, nutty, and cinnamon flavors rounded out the swallow with a peat-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbt7PmkwXZFgnWw2QidF1NKfa_9JngXBiVbnVJIRDbEuDCrBJCqqhJOfN0Qnx2Rnoz3lZ9Rr8S1HsQ13uExYnh8yfm7WH7HqB66fcGtP0UHKZaElET00nAB9yG77xikLnxAcimnZfm34Hy/s320/auldacquaintance6552.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbt7PmkwXZFgnWw2QidF1NKfa_9JngXBiVbnVJIRDbEuDCrBJCqqhJOfN0Qnx2Rnoz3lZ9Rr8S1HsQ13uExYnh8yfm7WH7HqB66fcGtP0UHKZaElET00nAB9yG77xikLnxAcimnZfm34Hy/s800/auldacquaintance6552.jpg", "comment_count": 0 }, { "title": "poa pretensis", "url": "https://cocktailvirgin.blogspot.com/2021/11/poa-pretensis.html", "published": "2021-11-27T08:00:00.030-05:00", "updated": "2021-11-27T08:00:00.212-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": 2018 }, "categories": [ "bitters (orange)", "drambuie", "punt e mes", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Old Grand-Dad Bonded)", "1 oz Oloroso Sherry (Lustau)", "1/2 oz Punte e Mes", "1/2 oz Drambuie", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist. Shake Stir", "body_text": "1 oz Bourbon (Old Grand-Dad Bonded)\n1 oz Oloroso Sherry (Lustau)\n1/2 oz Punte e Mes\n1/2 oz Drambuie\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago was day six of Sherry Week 2021, and I sought out a recipe on the\nShake Stir\nsite. There, I uncovered a 2018 creation by Sahil Mehta at Estragon called Poa Pretensis which is the genus and species name for the meadow grass better known as Kentucky Bluegrass. Sahil had previously paired Drambuie with sherry in the\nSebastian\nand\nPan-European Pandemonium\n, and that combination that has existed in the literature since at least the 1937\nCafé Royal Cocktail Book\nwith the\nGolden Heath\n. For a #SherryKu (sherry Haiku) to accompany my post on\nInstagram\n, I penned, \"Kentucky bluegrass/Sherry, Bourbon, & horses/For win, place, & show.\"\nThe Poa Pretensis brought forth an orange aroma from both the twist's oils and the bitters. Next, the sherry and Punt e Mes' grape notes filled the sip, and the swallow crossed the finish line with Bourbon, bitter, and nutty flavors and a honey-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5Za1m0t89sKiURooYN4S63rDS_owVdWoEgf83XO0d2Pi50vALcijWJkYaSRlROlyLw2DYAynaBaCypDGP5wH4Er1CDkDB220mYE7rDzfTUNgt-KYQYsvbcaCwE1E92yLysNVPZvVvwRU/s320/poapretensis6553.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5Za1m0t89sKiURooYN4S63rDS_owVdWoEgf83XO0d2Pi50vALcijWJkYaSRlROlyLw2DYAynaBaCypDGP5wH4Er1CDkDB220mYE7rDzfTUNgt-KYQYsvbcaCwE1E92yLysNVPZvVvwRU/s800/poapretensis6553.jpg", "comment_count": 0 }, { "title": "beginning of the end", "url": "https://cocktailvirgin.blogspot.com/2021/11/beginning-of-end.html", "published": "2021-11-28T08:00:00.010-05:00", "updated": "2021-11-28T08:00:00.275-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul Mathew", "source": "The Hide", "year": 2008 }, "categories": [ "amer picon", "rum", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Aged Rum (Don Q Gran Añejo)", "1/2 oz Sweet Vermouth (Lacuesta Rojo)", "1/3 oz Amer Picon", "1/3 oz Oloroso Sherry (Lustau)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist.", "body_text": "1 1/2 oz Aged Rum (Don Q Gran Añejo)\n1/2 oz Sweet Vermouth (Lacuesta Rojo)\n1/3 oz Amer Picon\n1/3 oz Oloroso Sherry (Lustau)\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist.\nFor the final night of Sherry Week 2021, I turned to\nDifford's Guide\nfor an answer. There, I landed upon the Beginning of the End crafted by Paul Mathew of The Hide in London for the 2008 Boutique Bar Show's cocktail competition. The name reflects how it is a riff on the classic\nFin de Siècle\nbut with aged rum and sherry in place of the original's gin and orange bitters. For a last #SherryKu (sherry Haiku) to accompany my\nInstagram\nentry, I composed, \"Solera system/No beginning or finish/Fractional blending.\" In the glass, the Beginning of the End donated an orange oil over rum, nutty sherry, and dark orange aroma. Next, caramel and grape notes swirled on the sip, and the swallow rounded things out with rum, nutty sherry, and dark orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRbUM2GQs3-imCM5HwjtIZc4zWc_xpqyus6Y6RxPUwP3qGP59b2x2PdToDF4QpabMhSTRShgVwvl50EkSTPcAkS3FFOTymPwLyLE4qTOj_lvv5twLdqyYPZwM77AGy8tU4uMQDcLzljc4/s320/beginningoftheend6556.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRbUM2GQs3-imCM5HwjtIZc4zWc_xpqyus6Y6RxPUwP3qGP59b2x2PdToDF4QpabMhSTRShgVwvl50EkSTPcAkS3FFOTymPwLyLE4qTOj_lvv5twLdqyYPZwM77AGy8tU4uMQDcLzljc4/s800/beginningoftheend6556.jpg", "comment_count": 0 }, { "title": "miles ahead", "url": "https://cocktailvirgin.blogspot.com/2021/11/miles-ahead.html", "published": "2021-11-29T08:00:00.025-05:00", "updated": "2021-11-29T08:00:00.234-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Pietro Collina", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "aquavit", "bitters (orange)", "falernum", "honey", "lemon juice", "sherry", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Linie Aquavit (Aalborg)", "1/2 oz Lemon Juice", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Lustau Amontillado Sherry", "1/2 oz Velvet Falernum", "1/4 oz Honey Syrup", "2 dash Orange Bitters (Angostura Orange)", "2 pods Cardamom" ], "instructions": "Muddle cardamom pods, add the rest of the ingredients, shake with ice, and strain into a cocktail coupe.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Linie Aquavit (Aalborg)\n1/2 oz Lemon Juice\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Lustau Amontillado Sherry\n1/2 oz Velvet Falernum\n1/4 oz Honey Syrup\n2 dash Orange Bitters (Angostura Orange)\n2 pods Cardamom\nMuddle cardamom pods, add the rest of the ingredients, shake with ice, and strain into a cocktail coupe.\nTwo Mondays ago, I selected\nThe NoMad Cocktail Book\nfor the evening's libation, and I uncovered the Miles Ahead by Pietro Collina that would be a good bridge from Sherry Week 2021. This complex Sour utilized the rye-aquavit duo observed in the\nFrontier\nand other recipes, so I was intrigued to give it a go. The Miles Ahead produced a spiced aroma of caraway and cardamom to the senses. Next, lemon, honey, and grape notes on the sip transversed into rye, caraway, nutty, cardamom, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimej-HJvgJaqVurWvbnFfAgTGKKMTVZucWeCsQl8aBxefuVddY7cgWGE_urZjdffe56oHEm-rtRRMzhcIHgAJHTQey5xvL-isg1Qum8waBxjApkIwi2Uu-dyRTPddmr6d0bbQqEuoL5cEg/s320/milesahead6558.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimej-HJvgJaqVurWvbnFfAgTGKKMTVZucWeCsQl8aBxefuVddY7cgWGE_urZjdffe56oHEm-rtRRMzhcIHgAJHTQey5xvL-isg1Qum8waBxjApkIwi2Uu-dyRTPddmr6d0bbQqEuoL5cEg/s800/milesahead6558.jpg", "comment_count": 0 }, { "title": "dawn of hospitality", "url": "https://cocktailvirgin.blogspot.com/2021/11/dawn-of-hospitality.html", "published": "2021-11-30T08:00:00.043-05:00", "updated": "2021-11-30T08:00:00.205-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "shoreleave" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Abigail Winn", "source": "Shore Leave", "year": null }, "categories": [ "#shoreleave", "absinthe", "bitters (Peychaud's)", "kahlua", "pineapple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye", "1/2 oz Borghetti Espresso Liqueur", "1/4 oz Pineapple Syrup", "6-7 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass rinsed with absinthe, and garnish with a lemon twist.", "body_text": "2 oz Old Overholt Rye\n1/2 oz Borghetti Espresso Liqueur\n1/4 oz Pineapple Syrup\n6-7 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass rinsed with absinthe, and garnish with a lemon twist.\nTwo Tuesdays ago, I was leaving my second day of training to re-open Drink (closed for 4 1/2 months for structural work and to stop the flooding when it rained) and ended up at Shore Leave after a dinner in Chinatown. There, I found a seat in front of bartender Abigail Winn who I asked for a Dawn of Hospitality; it was subtitled on the menu with \"If we were on vacation, we'd hope this tropical-inspired Sazerac would be for breakfast.\" The concept of a Sazerac with coffee flavors was one that I had tried in the\nMid-City\nand with pineapple syrup in the\nBounty\n, but never in the same glass. Here, a lemon and anise bouquet greeted the nose. Next, roast and fruity notes on the sip slid into rye, root beer, and coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxav-9ULfqNBEIs6sP25UaluRCQV6Yy7E89hzU1e4JYKBg_YYfBu1xbJ7_OjQi7Ulhx0Epcm3GP_YHGdh3D8f3nGK-XpItwP-NBz5awB89D9NdNkxYg4w1ikYza8cEvn-XV9D58jr2gUa/s320/dawnhospitality.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxav-9ULfqNBEIs6sP25UaluRCQV6Yy7E89hzU1e4JYKBg_YYfBu1xbJ7_OjQi7Ulhx0Epcm3GP_YHGdh3D8f3nGK-XpItwP-NBz5awB89D9NdNkxYg4w1ikYza8cEvn-XV9D58jr2gUa/s800/dawnhospitality.jpg", "comment_count": 0 }, { "title": "sir walter cocktail", "url": "https://cocktailvirgin.blogspot.com/2021/12/sir-walter-cocktail.html", "published": "2021-12-01T08:00:00.014-05:00", "updated": "2021-12-01T08:00:00.220-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Barflies and Cocktails", "year": 1927 }, "categories": [ "brandy", "curacao", "grenadine", "lemon juice", "rum" ], "ingredients": [ "50% Brandy (1 oz Du Peyrat Selection)", "50% Rum (1 oz Smith & Cross)", "1 tsp Lemon Juice (1/2 oz)", "1 tsp Curaçao (1/2 oz Pierre Ferrand)", "1 tsp Grenadine (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "50% Brandy (1 oz Du Peyrat Selection)\n50% Rum (1 oz Smith & Cross)\n1 tsp Lemon Juice (1/2 oz)\n1 tsp Curaçao (1/2 oz Pierre Ferrand)\n1 tsp Grenadine (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I found the Sir Walter Cocktail in the 1933 reprint of\nJack's Manual\n. The recipe first appeared into Harry MacElhone's 1927\nBarflies and Cocktails\n, and\nDifford's Guide\nsurmised that it was created in honor of either Sir Walter Raleigh or Sir Walter Scott. Once mixed, it showcased an orange and rum funk aroma. Next, lemon, orange, berry, and caramel notes on the sip landed upon funky rum, Cognac, berry, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxavFUUryZZ2fncJIhFodGNFW1CK3kDF-AId8mNTRL92nOQ9NFM_zYjFV68FKo9qFW1Dy9ybecguaCKEWkLsqUTn9k2_u-46j6LgcTLVlbxDPzB0aiubvzO3GQL41I-alE9ByLiWS3WON/s320/sirwalter6560.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxavFUUryZZ2fncJIhFodGNFW1CK3kDF-AId8mNTRL92nOQ9NFM_zYjFV68FKo9qFW1Dy9ybecguaCKEWkLsqUTn9k2_u-46j6LgcTLVlbxDPzB0aiubvzO3GQL41I-alE9ByLiWS3WON/s800/sirwalter6560.jpg", "comment_count": 0 }, { "title": "charlie chaplin", "url": "https://cocktailvirgin.blogspot.com/2021/12/charlie-chaplin.html", "published": "2021-12-02T08:00:00.046-05:00", "updated": "2021-12-02T08:00:00.262-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "The Old Waldorf-Astoria Bar Book", "year": null }, "categories": [ "apricot liqueur", "lime juice", "sloe gin" ], "ingredients": [ "1/3 Sloe Gin (1 oz Plymouth)", "1/3 Apricot Liqueur (1 oz Rothman & Winter)", "1/3 Lime Juice (1 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass. Note: splitting this into four equal 3/4 oz parts with the final element being gin was recommended by bartender-author Frank Caiafa (see text below).", "body_text": "1/3 Sloe Gin (1 oz Plymouth)\n1/3 Apricot Liqueur (1 oz Rothman & Winter)\n1/3 Lime Juice (1 oz)\nShake with ice and strain into a cocktail glass. Note: splitting this into four equal 3/4 oz parts with the final element being gin was recommended by bartender-author Frank Caiafa (see text below).\nTwo Thursdays ago was our re-opening night at Drink. Our consultant who returned back to the bar to assist was\nWill Thompson\nwho asked me to make a\nScofflaw\nfor a guest in another section and mentioned that they would probably want to follow that up with a Charlie Chaplin. The Charlie Chaplin was one where I sort of knew the ingredients but had never made tried before; therefore, when I got home, I selected\nThe Old Waldorf-Astoria Bar Book\nwhich has the earliest recipe for this libation. I then found Frank Caiafa's 2016\nThe Waldorf Astoria Bar Book\nto see if he had any commentary; his bar staff would sometimes add gin to the recipe as a variation to add backbone and to balance the sweeter notes. They used that version was utilized as an alternative to the Cosmopolitan (and via personal correspondence, it was his personal favorite version). Here, I stuck with the gin-less version to appreciate the original, and it began with a berry and apricot bouquet. Next, lime, cherry, and cranberry notes on the sip flowed into cherry, apricot, lime, and berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfcJgD3jmD2y75rKyXi-2XZ7PwURLFyHCKKV3goWmX6mXXRKd3zsXKdVsIbb1DENQ7BsE3YNTirA2xSCr4_MzPAMSL6xBMVjpMpIfL2miGq6_Djfqfb-hv-HYJu3ztTb-f1nH72pP-s8g/s320/charliechaplin6562.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfcJgD3jmD2y75rKyXi-2XZ7PwURLFyHCKKV3goWmX6mXXRKd3zsXKdVsIbb1DENQ7BsE3YNTirA2xSCr4_MzPAMSL6xBMVjpMpIfL2miGq6_Djfqfb-hv-HYJu3ztTb-f1nH72pP-s8g/s800/charliechaplin6562.jpg", "comment_count": 0 }, { "title": "dinosaurs before dark", "url": "https://cocktailvirgin.blogspot.com/2021/12/dinosaurs-before-dark.html", "published": "2021-12-03T08:00:00.043-05:00", "updated": "2021-12-03T08:00:00.213-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "apricot liqueur", "bitters (Angostura)", "campari", "gin", "lillet" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "1 oz Cocchi Americano or Lillet (Cocchi Americano)", "1/4 oz Campari", "1/4 oz Apricot Liqueur (Rothman & Winter)", "2 dash Angostura Bitters", "1 dash Absinthe (12 drop Copper & Kings)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Gin (Bombay Dry)\n1 oz Cocchi Americano or Lillet (Cocchi Americano)\n1/4 oz Campari\n1/4 oz Apricot Liqueur (Rothman & Winter)\n2 dash Angostura Bitters\n1 dash Absinthe (12 drop Copper & Kings)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Fridays ago, I had been thinking about Joaquin Simo's\nSweet Valley High\n, and I decided to put my own spin on it by changing the liqueur and bitters and by adding a light touch of absinthe. To keep with Joaquin's name, I dubbed this one Dinosaurs Before Dark after another young adult book series. In the glass, the Dinosaurs Before Dark proffered an orange aroma that led into peach and orchard fruit notes on the sip. Finally, gin, melon, clove, and anise flavors came through on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsmF5cc7sxpDS3JEjQYHEa7JACwadLQbCxgpYv5Jh7RSbga9lJJYS7Fqd4LHizygpwKn1GZXB-DEQ9W_Qb13iQQxF1Vi-gX30ChdBBAVaZtwG1unEXswhYz6JA10ZWc7d3tEya8PrrhCX/s320/dinosaursdark6563.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsmF5cc7sxpDS3JEjQYHEa7JACwadLQbCxgpYv5Jh7RSbga9lJJYS7Fqd4LHizygpwKn1GZXB-DEQ9W_Qb13iQQxF1Vi-gX30ChdBBAVaZtwG1unEXswhYz6JA10ZWc7d3tEya8PrrhCX/s800/dinosaursdark6563.jpg", "comment_count": 0 }, { "title": "dead ringer", "url": "https://cocktailvirgin.blogspot.com/2021/12/dead-ringer.html", "published": "2021-12-04T08:00:00.022-05:00", "updated": "2021-12-04T08:00:00.220-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Eryn Reece", "source": "Death & Co.: Welcome Home", "year": 2014 }, "categories": [ "amaro nonino", "mezcal", "rum", "sherry", "simple syrup", "swedish punsch" ], "ingredients": [ "1 1/2 oz Ron Zacapa Rum (Zaya)", "1 oz Principe Amontillado Sherry (Lustau)", "3/4 oz Amaro Nonino", "1/4 oz Swedish Punsch (Kronan)", "1 tsp Cane Sugar Simple" ], "instructions": "Stir with ice and strain into a old fashioned glass pre-rinsed with Sombra Mezcal (Mezcal Union).", "body_text": "1 1/2 oz Ron Zacapa Rum (Zaya)\n1 oz Principe Amontillado Sherry (Lustau)\n3/4 oz Amaro Nonino\n1/4 oz Swedish Punsch (Kronan)\n1 tsp Cane Sugar Simple\nStir with ice and strain into a old fashioned glass pre-rinsed with Sombra Mezcal (Mezcal Union).\nTwo Saturdays ago, I was excited to crack open the new\nDeath & Co.: Welcome Home\nbook, and the first recipe that I spotted was the Dead Ringer that Eryn Reece crafted in 2014. The light touch of Swedish punsch here reminded me of her\nMrs. Doyle\n, so I was curious to give this one a go. Once mixed, the mezcal rinse provided a vegetal smoke nose. Next, caramel, grape, and plum flavors on the sip flowed into rum, caramel, orange, and dry grape notes on the swallow with a rum funk finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DshYIdK4YgOWvw2fSb5BKTz1FoAemVhjqjXJ7DIa6FNBwxgJPQgOT99n2y1-q0O6k_kg3yAxGMlHePH29tprrZIlmsKs9HedmAMTvyrJTMXtDZ2EyO51bMJacwPrKeAc-rn0sQnTuVdf/s320/deadringer6565.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DshYIdK4YgOWvw2fSb5BKTz1FoAemVhjqjXJ7DIa6FNBwxgJPQgOT99n2y1-q0O6k_kg3yAxGMlHePH29tprrZIlmsKs9HedmAMTvyrJTMXtDZ2EyO51bMJacwPrKeAc-rn0sQnTuVdf/s800/deadringer6565.jpg", "comment_count": 0 }, { "title": "derby julep", "url": "https://cocktailvirgin.blogspot.com/2021/12/derby-julep.html", "published": "2021-12-05T08:00:00.009-05:00", "updated": "2021-12-05T08:00:00.213-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "build", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Angostura)", "gin", "simple syrup" ], "ingredients": [ "2 1/2 oz Citadelle Gin (Bombay Dry)", "1/2 oz Rothman & Winter Apricot Liqueur", "1/4 oz Demerara Syrup", "1 dash Angostura Bitters", "8 leaf Mint" ], "instructions": "Build in a Julep cup, rub the mint along the sides of the cup, fill with crushed ice, and mix. Top with crushed ice, garnish with mint sprigs, and add a straw. The ingredient list is how I made it at work the day before, and the parenthetical ingredients are how I made it at home the next night.", "body_text": "2 1/2 oz Citadelle Gin (Bombay Dry)\n1/2 oz Rothman & Winter Apricot Liqueur\n1/4 oz Demerara Syrup\n1 dash Angostura Bitters\n8 leaf Mint\nBuild in a Julep cup, rub the mint along the sides of the cup, fill with crushed ice, and mix. Top with crushed ice, garnish with mint sprigs, and add a straw. The ingredient list is how I made it at work the day before, and the parenthetical ingredients are how I made it at home the next night.\nA guest at Drink on Saturday night requested a Mint Julep but wanted it with gin and fruit notes. I immediately thought of Scott Holliday's\nFrench Julep\nand recalled how it was based off of the classic Derby Cocktail of gin, simple, peach bitters, and mint served up (he took it in a pear liqueur direction). The Drink recipe book alters this to apricot liqueur and Angostura Bitters, so I took that route. I kept the Citadelle gin call from Scott's drink at Rendezvous since it was already at my station that night, and I followed through using Drink's Julep building technique.\nWhen I repeated the recipe at home, the Derby Julep welcomed the senses with a mint bouquet. Next, orchard fruit on the sip raced into gin, apricot, mint, clove, allspice, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy29GqcdHcw5WjnUlDcTbYKRxmqFuNZOFUuO3MEPd-sfwh6-tHOukrVAmBJlDjmEhr677T3Fj12NRCZZMcx8YnrF1Irb_efMAng3MuzdQ0rhqoS8XJSyWwO5dkr3xgG_OKQmGzzbOpcUVU/s320/frenchderbyjulep6567.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy29GqcdHcw5WjnUlDcTbYKRxmqFuNZOFUuO3MEPd-sfwh6-tHOukrVAmBJlDjmEhr677T3Fj12NRCZZMcx8YnrF1Irb_efMAng3MuzdQ0rhqoS8XJSyWwO5dkr3xgG_OKQmGzzbOpcUVU/s800/frenchderbyjulep6567.jpg", "comment_count": 0 }, { "title": "dejeuner", "url": "https://cocktailvirgin.blogspot.com/2021/12/dejeuner.html", "published": "2021-12-06T08:00:00.022-05:00", "updated": "2021-12-06T08:00:00.214-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Drink", "year": null }, "categories": [ "aperol", "gin", "grapefruit juice", "st. germain" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Bombay Dry)", "1/2 oz St. Germain (St. Elder)", "1/2 oz Aperol", "1/2 oz Grapefruit Juice" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a grapefruit twist as a garnish.", "body_text": "1 1/2 oz Plymouth Gin (Bombay Dry)\n1/2 oz St. Germain (St. Elder)\n1/2 oz Aperol\n1/2 oz Grapefruit Juice\nShake with ice and strain into a cocktail glass; I added a grapefruit twist as a garnish.\nAnother request that came up at Drink on Saturday night was the Dejuener that was created there years ago; the name means either lunch or to eat lunch. The structure reminded me of Paul Clarke's\nDunniette\nbut with grapefruit here instead of lemon. Moreover, Josh Child's\nShaddock\nis in the same ball park with the lemon juice of the Dunniette but equal parts and Genever instead of gin. Since I had never had a Dejeuner myself other than straw tasting the build two nights prior, I gave this one a go.\nThe Dejeuner donated a grapefruit and peach aroma to the nose. Next, grapefruit and orange notes on the sip flowed into gin, floral, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYBmhuLKbTk_9-ovvWR5cgza6EFFKPG1dlH5M7vqKeh50BWtEFzR-ua3GZO1ZL6Y833cYUFXQKpzO05dzTYU7e_H7VyUT5P9VUAmoR-30zRVFbFS5x_Q_2XaVOnEiWAlcDtjtFV9ovFhQ/s320/dejeuner6569.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYBmhuLKbTk_9-ovvWR5cgza6EFFKPG1dlH5M7vqKeh50BWtEFzR-ua3GZO1ZL6Y833cYUFXQKpzO05dzTYU7e_H7VyUT5P9VUAmoR-30zRVFbFS5x_Q_2XaVOnEiWAlcDtjtFV9ovFhQ/s800/dejeuner6569.jpg", "comment_count": 0 }, { "title": "unfinished business", "url": "https://cocktailvirgin.blogspot.com/2021/12/unfinished-business.html", "published": "2021-12-07T08:00:00.014-05:00", "updated": "2021-12-07T08:00:00.213-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2016 }, "categories": [ "gin", "lillet", "quinquina" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Bonal Gentiane Quina", "3/4 oz Cocchi Americano" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry (Woodford).", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Bonal Gentiane Quina\n3/4 oz Cocchi Americano\nStir with ice, strain into a cocktail coupe, and garnish with a cherry (Woodford).\nTwo Tuesdays ago, I finally got around to replacing my empty bottle of Bonal, and I sought out a use for my purchase. On\nKindred Cocktails\n, I uncovered a 2016 creation by New York City bartender Rafa Garcia Febles called Unfinished Business as a sort of Martini riff. In the glass, it provided a pine and plum aroma. Next, plum, peach, and grapefruit notes on the sip closed out to gin, red fruit, peach, and quinine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUlvUHewa6aEac0bXb0si_EmAF881VPyzQIJEypWx_sSFcCXBoWWuARLHKhXE93SslPG3hpLXrBf5Ryuuweis5bO_CjvpBCbAgxa_uFZmmcTPHpFsv6Xw9_VQhyphenhyphenFMR342dE3l4ko_PWsZ/s320/unfinishedbusiness6571.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUlvUHewa6aEac0bXb0si_EmAF881VPyzQIJEypWx_sSFcCXBoWWuARLHKhXE93SslPG3hpLXrBf5Ryuuweis5bO_CjvpBCbAgxa_uFZmmcTPHpFsv6Xw9_VQhyphenhyphenFMR342dE3l4ko_PWsZ/s800/unfinishedbusiness6571.jpg", "comment_count": 0 }, { "title": "yellow jacket #2", "url": "https://cocktailvirgin.blogspot.com/2021/12/yellow-jacket-2.html", "published": "2021-12-08T08:00:00.029-05:00", "updated": "2021-12-08T08:00:00.200-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Dani Martire", "source": "Cocktail Dive Bar", "year": null }, "categories": [ "gin", "honey", "lime juice" ], "ingredients": [ "1 1/2 oz Dry Gin (1 3/4 oz Bombay Dry)", "3/4 oz Mint Honey Syrup (3/4 oz Honey Syrup + 6 leaf Mint)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass with fresh mint, and garnish with a mint sprig (cocktail coupe, mint leaf garnish).", "body_text": "1 1/2 oz Dry Gin (1 3/4 oz Bombay Dry)\n3/4 oz Mint Honey Syrup (3/4 oz Honey Syrup + 6 leaf Mint)\n1/2 oz Lime Juice\nShake with ice, strain into a rocks glass with fresh mint, and garnish with a mint sprig (cocktail coupe, mint leaf garnish).\nTwo Wednesdays ago, I was finishing up T. Cole Newton's\nCocktail Dive Bar\nbook when I came across the recipe for the Yellow Jacket #2 crafted by 12 Mile Limit's Dani Martire. It was created as Bee's Knees riff with lime and mint flavors, and the lime made me think of Milk & Honey's The Business which only varies here by the mint in the honey syrup. The book recommended shaking with mint leaves to simulate their syrup. After discovering that there were other Yellow Jacket recipes out there such as perhaps this\none\n, they dubbed this one #2 in acknowledgement that it was not the most original of names. In the glass, the Yellow Jacket #2 greeted the senses with a lime, pine, and mint aroma. Next, honey and lime mingled on the sip, and the swallow swarmed with gin and mint flavors with a lime-herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8tRFcvRMjtxEp2P8Q-Fs5ZfOrThuZeJDjILiy7PJSQW3TjBAq7WtOuIU7BzZYUUWUarBn_mydWtKje8mcDT4lxzdRSECFPj0-jeByw0_RCVBwvP4kow6hB2mfoybGz9aDmTpnAdvjpjl/s320/yellowjacket6573.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8tRFcvRMjtxEp2P8Q-Fs5ZfOrThuZeJDjILiy7PJSQW3TjBAq7WtOuIU7BzZYUUWUarBn_mydWtKje8mcDT4lxzdRSECFPj0-jeByw0_RCVBwvP4kow6hB2mfoybGz9aDmTpnAdvjpjl/s800/yellowjacket6573.jpg", "comment_count": 0 }, { "title": "rope burn", "url": "https://cocktailvirgin.blogspot.com/2021/12/rope-burn.html", "published": "2021-12-09T08:00:00.036-05:00", "updated": "2021-12-11T12:59:30.276-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ron Dollete", "source": "Caña Rum Bar", "year": null }, "categories": [ "aperol", "quinquina", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Aperol", "1 oz Bonal Gentiane Quina" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 oz Smith & Cross Rum\n1 oz Aperol\n1 oz Bonal Gentiane Quina\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Thursdays ago, I searched for Bonal recipes on\nKindred Cocktails\nand found the Rope Burn that was attributed to Allan Katz at Caña Rum Bar in Los Angeles via a now defunct\n213Nightlife\nlink. When I tagged Allan on\nInstagram\n, he replied that it was a Ron Dollete number; I know of Ron from being very active on\nTwitter\nwhere he self-describes as a \"LA boozehound. Slightly sweet. Slightly bitter.\" The combination reminded me of Eastern Standard's\nKingston Contessa\nwith sweet vermouth instead of the quinquina here (the original gin\nContessa\nwas dry vermouth though). Here, the Rope Burn began with a grapefruit, orange, and rum funk aroma. Next, grape and melon-orange notes on the sip slid into funky rum and orange flavors on the swallow.\nPostnote 12/11/21:\nI left a comment on\nKindred Cocktails\nattributing the drink to Ron, and someone utilized the\nWayback\nsite's snapshot of the L.A. website with this quote from Allan:\nSo I like to always have a Negroni riff on Caña’s menu. Makes it easier to realize my goal of one day having a calendar with a Negroni for each day of the year. For the Spring, I selected a drink created by one of our members, Ron Dollete a/k/a Lush Angeles. More than your average barfly blogger, Ron trained with some real deal bartenders to learn the craft, and Rope Burn is proof.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJ-xCmyhisTtdPcnL5oJmG5WJ6Z2fs-CYh84CU6q0acCZL9bpzNh7tafGkGCiEle4T1NOatI3Qlterokb1y6Y38A6DiG6wJ3fP6H-qRmNXLskjMK2nFTFUIl8TGpOZpLNhkev_IVs2S6C/s320/ropeburn6576.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJ-xCmyhisTtdPcnL5oJmG5WJ6Z2fs-CYh84CU6q0acCZL9bpzNh7tafGkGCiEle4T1NOatI3Qlterokb1y6Y38A6DiG6wJ3fP6H-qRmNXLskjMK2nFTFUIl8TGpOZpLNhkev_IVs2S6C/s800/ropeburn6576.jpg", "comment_count": 0 }, { "title": "lips like sugar", "url": "https://cocktailvirgin.blogspot.com/2021/12/lips-like-sugar.html", "published": "2021-12-11T08:00:00.034-05:00", "updated": "2021-12-11T08:00:00.232-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cynar", "lime juice", "mezcal", "simple syrup", "sloe gin" ], "ingredients": [ "1 1/2 oz Mezcal (Mezcal Union)", "1/2 oz Sloe Gin (Plymouth)", "1/2 oz Cynar", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Mezcal (Mezcal Union)\n1/2 oz Sloe Gin (Plymouth)\n1/2 oz Cynar\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a cocktail glass.\nWhile working at Drink two Saturdays ago, I had made a guest or two Phil Ward's\nLipspin\n. Later, another guest requested a mezcal drink with bitter notes but with citrus, and I decided to convert the Lipspin into a Sour especially after recalling a comment on\nKindred Cocktails\nwhere someone thought the drink could use some acid. Therefore, I reduced the two liqueurs from 3/4 to 1/2 oz, and since the Lipspin is pretty well balanced as a stirred drink, I countered the lime juice with simple syrup. When I got home, I tried out the recipe for myself and dubbed this Lipspin riff after the Echo & the Bunnymen song Lips Like Sugar. Here, the Lips Like Sugar proffered a smoke, berry, and lime bouquet to the nose. Next, berry, caramel, and lime notes on the sip jumped into vegetal, smoke, and cranberry-cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhfVlAmn2JQVAzShm9SNEm8W7xGPHthiDGUyrDUagKjQZTvF_0FG3uu1ftNTCdgvSCQQWYdsyHIogOWPZ7ODRj0pvebWeqnszeZi4BHBdhsKcM7FlqJ_Bl-R9UJJThY8y3dXNx9OjpQyHmc9ONVmW2PZoSS9H41jWy1DZWGNBQywnaFdFpHiRaE9ZVIbg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhfVlAmn2JQVAzShm9SNEm8W7xGPHthiDGUyrDUagKjQZTvF_0FG3uu1ftNTCdgvSCQQWYdsyHIogOWPZ7ODRj0pvebWeqnszeZi4BHBdhsKcM7FlqJ_Bl-R9UJJThY8y3dXNx9OjpQyHmc9ONVmW2PZoSS9H41jWy1DZWGNBQywnaFdFpHiRaE9ZVIbg=s800", "comment_count": 0 }, { "title": "crimson & clover", "url": "https://cocktailvirgin.blogspot.com/2021/12/crimson-clover.html", "published": "2021-12-12T08:00:00.024-05:00", "updated": "2021-12-12T08:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Matthew Belanger", "source": "Death & Co. Los Angeles", "year": 2016 }, "categories": [ "egg white", "gin", "lime juice", "mezcal", "raspberry syrup", "vermouth (bianco)" ], "ingredients": [ "1 oz Perry's Tot Gin (Junipero)", "1/2 oz Del Maguey Vida Mezcal (Mezcal Union)", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Lime Juice", "1/2 oz Raspberry Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 oz Perry's Tot Gin (Junipero)\n1/2 oz Del Maguey Vida Mezcal (Mezcal Union)\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Lime Juice\n1/2 oz Raspberry Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Sundays ago, I opened up the\nDeath & Co.: Welcome Home\nbook and quickly found an interesting\nClover Club\nriff called the Crimson & Clover. The recipe was created at Death & Co.'s Los Angeles' outpost by bartender Matthew Belanger in 2016 with three changes: the splitting of the gin with a small portion of mezcal, switching from lemon to lime, and swapping dry vermouth (or the\nabsence\nof vermouth) to blanc. Here, the Crimson & Clover flirted with the nose with a floral, juniper, smoke, and berry bouquet. Next, a creamy lime and raspberry sip made its move towards the gin, smoky vegetal, and tart berry swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjyJu3qPdhoi1xuTzvHGGnoRzd71YzalgCnQdsebT-v5mNlF6NA1AeQD__u7z-1lBlKulLCjW7U790fwXRrK-FO8s2qMmZk7rSrLQ_Drn8XOhUF7CAwSFXiLIwZtRjt_KhqPgvEzK5erGJivDb308UtmbUm0nJp6GHBclUspHz3G2pbpof61wrLwK52JA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjyJu3qPdhoi1xuTzvHGGnoRzd71YzalgCnQdsebT-v5mNlF6NA1AeQD__u7z-1lBlKulLCjW7U790fwXRrK-FO8s2qMmZk7rSrLQ_Drn8XOhUF7CAwSFXiLIwZtRjt_KhqPgvEzK5erGJivDb308UtmbUm0nJp6GHBclUspHz3G2pbpof61wrLwK52JA=s800", "comment_count": 2 }, { "title": "guns of brixton", "url": "https://cocktailvirgin.blogspot.com/2021/12/guns-of-brixton.html", "published": "2021-12-13T18:37:00.001-05:00", "updated": "2021-12-13T18:37:38.822-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "cynar", "mezcal", "quinquina", "sloe gin" ], "ingredients": [ "3/4 oz Mezcal (Mezcal Union)", "3/4 oz Apple Brandy (Laird's Bonded)", "1 oz Bonal Gentiane Quina", "1/4 oz Sloe Gin (Plymouth)", "1/4 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Mezcal (Mezcal Union)\n3/4 oz Apple Brandy (Laird's Bonded)\n1 oz Bonal Gentiane Quina\n1/4 oz Sloe Gin (Plymouth)\n1/4 oz Cynar\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I wanted to utilize my new bottle of Bonal as well explore the combination of Cynar-sloe gin that I had first learned about in the\nTransatlantic Giant\nand the\nLipspin\n. I had previously tinkered with mezcal in this combination in the\nLips Like Sugar\nand knew that the spirit complemented Bonal, and I recalled that applejack worked wonderfully with sloe gin in the\nPersephone\nas well as partnering with tequila and mezcal. For a name, I was listening to a\nPandora\nradio station, and The Clash's Guns of Brixton was playing as I was making the drink. When I realized that sloe plums are grown in Brixton, the name stuck.\nThe Guns of Brixton welcomed the nose with apple, smoke, and fruity aromas. Next, grape and berry notes on the sip shimmied into apple, berry, chocolate, and vegetal flavors on the swallow with a smoke and berry finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEi8u0Y45wADcwMvLtij2XHnStyXA-kXe0yKqgHHmGAobbdvcMNn25Y49mSIwLlApvTGZIZEdIMPRxTtf1NYlYtcQ9d6_YOsgiX6zrLg29uV-022Dz8_I-OCyHxw1MS6ZxwoqU1kpxy-5ztRVELg0O8NpmvDvJ2VZ88WxodG_PctCfEW4ESX3cxZJk0Xdg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEi8u0Y45wADcwMvLtij2XHnStyXA-kXe0yKqgHHmGAobbdvcMNn25Y49mSIwLlApvTGZIZEdIMPRxTtf1NYlYtcQ9d6_YOsgiX6zrLg29uV-022Dz8_I-OCyHxw1MS6ZxwoqU1kpxy-5ztRVELg0O8NpmvDvJ2VZ88WxodG_PctCfEW4ESX3cxZJk0Xdg=s800", "comment_count": 0 }, { "title": "nightwing", "url": "https://cocktailvirgin.blogspot.com/2021/12/nightwing.html", "published": "2021-12-14T08:00:00.012-05:00", "updated": "2021-12-14T08:00:00.204-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Matthew Belanger", "source": "Death & Co.: Welcome Home", "year": 2018 }, "categories": [ "amaro", "bitters (mole)", "rum", "sherry", "tequila" ], "ingredients": [ "1 oz Siembre Valles Ancestral Tequila (Cimarron Blanco)", "1 oz Lustau East India Solera Sherry", "1/2 oz Plantation Pineapple Rum", "1/2 oz Amaro Ramazzotti", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "1 oz Siembre Valles Ancestral Tequila (Cimarron Blanco)\n1 oz Lustau East India Solera Sherry\n1/2 oz Plantation Pineapple Rum\n1/2 oz Amaro Ramazzotti\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a Nick & Nora glass.\nTwo Tuesdays ago, I delved back into the\nDeath & Co.: Welcome Home\nbook and spotted the Nightwing by Matthew Belanger circa 2018 that seemed like it would satisfy my desire for a stirred drink. Once prepared, the Nightwing showcased a vegetal and pineapple aroma. Next, caramel and grape notes on the sip flowed into tequila and nutty grape flavors on the swallow with a pineapple and root beer herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjJeEcfTBKf_Dk9v-y6JhOjJ33VkvbXtLrspD6OnLfXgiJ1zkiz1lpNX2D_dukAZ4ITsGv8uHfZqNEM2dlw6BA_dg0wNMxgoK8l8umd5Hgay5vMsaiVN_wnztaj3MkODiRDMBRlGlGatdEkdH6i5SsVnIqcrpO0hjNEAwewk7X3OKrlUAzs7bkW8XUCXQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjJeEcfTBKf_Dk9v-y6JhOjJ33VkvbXtLrspD6OnLfXgiJ1zkiz1lpNX2D_dukAZ4ITsGv8uHfZqNEM2dlw6BA_dg0wNMxgoK8l8umd5Hgay5vMsaiVN_wnztaj3MkODiRDMBRlGlGatdEkdH6i5SsVnIqcrpO0hjNEAwewk7X3OKrlUAzs7bkW8XUCXQ=s800", "comment_count": 0 }, { "title": "ricky bobby burns", "url": "https://cocktailvirgin.blogspot.com/2021/12/ricky-bobby-burns.html", "published": "2021-12-15T08:00:00.051-05:00", "updated": "2021-12-15T08:00:00.229-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Alexis", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "benedictine", "campari", "cynar", "scotch" ], "ingredients": [ "1 1/2 oz Dewar's 12 Year Scotch", "1/2 oz Cynar", "1/2 oz Campari", "1/2 oz Benedictine" ], "instructions": "Stir with ice, smoke a double old fashioned glass on a cedar plank, flip over the glass, place a large ice cube inside, and strain the drink.", "body_text": "1 1/2 oz Dewar's 12 Year Scotch\n1/2 oz Cynar\n1/2 oz Campari\n1/2 oz Benedictine\nStir with ice, smoke a double old fashioned glass on a cedar plank, flip over the glass, place a large ice cube inside, and strain the drink.\nTwo Wednesdays ago, I made it to Backbar at open to help bartender Alexis' right of passage -- namely his \"First Fifty.\" When a new hire at Backbar is ready to get their wings, they have to make 50 drinks once (with the guest who ordered each crossing off the drink and initialing it). They are observed by a senior bartender to guide and correct them on their first shift behind the stick there. I like going as early so that I have the pick of the litter in hopes of spotting something that I have never had before. This time, I honed in on the Ricky Bobby Burns as a bitter and smoked riff on the classic\nBobby Burns\n, and it reminded me of the a Drambuie drink called the\nBitter Nail\nthat they served five years ago at their sister bar, Ames Street Study.\nThe Ricky Bobby Burns donated a cedar wood smoke aroma to the nose before leading into a caramel-driven sip. Next, Scotch, herbal, minty, and orange flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjNZSFjpwzuAA71ZqabebG49NT3igjimeOzt2nvbLd54lsiu06bIShUdDTsQr2QancxO2DSEiVecfNyXa8dEALmGsPvLahGLFLfD9mnaMTlaBwYdUndMlScuoGwsacwbmsTSpJIh1D2yWuJ1DJ7tWKFkRYLavhVzRLFLpYDyLj8s2ARmfjfteQ5u3T5KA=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEgYOjB79wmkX_4E3k8d7IRSC8bLtsq-ey9W7mgTZ9WXujmYj-H9pVPWu-eiQ7Wya8wOjupcVEwV5rkCsFjWejnrtHLj2baiKq1Y9PmhUsET4SiLK4n5CnucMw6dfCmOxcXk5JOxTWYTmEAsLcxjLYLJIgE7rrRkM-GA4xUCCRSsTMpajvm7x10ewZV_gQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjNZSFjpwzuAA71ZqabebG49NT3igjimeOzt2nvbLd54lsiu06bIShUdDTsQr2QancxO2DSEiVecfNyXa8dEALmGsPvLahGLFLfD9mnaMTlaBwYdUndMlScuoGwsacwbmsTSpJIh1D2yWuJ1DJ7tWKFkRYLavhVzRLFLpYDyLj8s2ARmfjfteQ5u3T5KA=s800", "comment_count": 0 }, { "title": "arthur avenue", "url": "https://cocktailvirgin.blogspot.com/2021/12/arthur-avenue.html", "published": "2021-12-15T10:00:00.024-05:00", "updated": "2021-12-15T10:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jay Miranda", "source": "Boston Cocktails: Drunk & Told", "year": 2013 }, "categories": [ "aperol", "bitters (Angostura)", "grapefruit juice", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Old Overholt Rye", "1 1/4 oz Aperol", "3/4 oz Punt e Mes", "3/4 oz Grapefruit Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with grapefruit oil from a twist.", "body_text": "1 1/4 oz Old Overholt Rye\n1 1/4 oz Aperol\n3/4 oz Punt e Mes\n3/4 oz Grapefruit Juice\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with grapefruit oil from a twist.\nLater Wednesday night, I was in the mood for a nightcap. Earlier in the day, I had spotted a whiskey drink called the Arthur Avenue, and I recalled how one of my co-workers at Russell House had crafted a different Arthur Avenue in 2013 and that it made it into my second book,\nBoston Cocktails: Drunk & Told\n, but not into the blog. Therefore, I remedied that by making bartender Jay Miranda's tribute to Bronx's Little Italy at home like I had in Harvard Square for that menu season years ago. In the glass, the Arthur Avenue delivered a grapefruit and orange aroma. Next, grape and grapefruit notes on the sip preceded rye and bitter tangerine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEglDRrcBABdxud6poibXx2CSmG5x19JBPimvkToaMBfvnKBWDeE0ZjQ8-A7KEuks1qkwgJEUT5fxZqjLz099PhuMmXCNQ3vbno3mN_06kQeLnV9i7dJRKtz4OJcZtlC5s_C3oO2Y_6jHAWnW4uGVhRuj7XyjxY4I8MhDo5Uhu2A4Ips-M4AW9ZMAmupCw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEglDRrcBABdxud6poibXx2CSmG5x19JBPimvkToaMBfvnKBWDeE0ZjQ8-A7KEuks1qkwgJEUT5fxZqjLz099PhuMmXCNQ3vbno3mN_06kQeLnV9i7dJRKtz4OJcZtlC5s_C3oO2Y_6jHAWnW4uGVhRuj7XyjxY4I8MhDo5Uhu2A4Ips-M4AW9ZMAmupCw=s800", "comment_count": 0 }, { "title": "hunt & peck", "url": "https://cocktailvirgin.blogspot.com/2021/12/hunt-peck.html", "published": "2021-12-16T08:00:00.017-05:00", "updated": "2021-12-16T08:00:00.227-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Death & Co.: Welcome Home", "year": null }, "categories": [ "averna", "campari", "mezcal", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/2 oz Sombra Mezcal (Mezcal Union)", "1/2 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)", "1/4 oz Averna", "1 tsp Campari" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a cherry and orange oil from a twist.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/2 oz Sombra Mezcal (Mezcal Union)\n1/2 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)\n1/4 oz Averna\n1 tsp Campari\nStir with ice, strain into a Nick & Nora glass, and garnish with a cherry and orange oil from a twist.\nTwo Thursdays ago, I got home rather late after my bar shift at Drink, and I knew that I could find something delicious pretty quickly in Death & Co.'s new book\nWelcome Home\n. The first cocktail to catch my attention was the Hunt & Peck that had the rye-mezcal combination that I first uncovered in the\nRed Ant\nback in 2010. Here, it was done in Manhattan/Black Manhattan style with sweet vermouth, Averna, and Campari balancing the spirits. In the glass, the Hunt & Peck greeted the senses with an orange oil aroma. Next, grape and caramel notes mingled on the sip and led into rye, smoky vegetal, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgvF664lDgjgtNmudL6S6VMtonST6KLPvvmvT-blcCtVGd8zQcuezBESQMtJwMMzE1hERRKnN5i7hZzNPFVudokqMhn7TMVWz8U5qBrGVwqFR4j1tNpWc_hHbpt5S6mPnBTmhL4_hwOtHLDNRmrVyGK6usr4I2Pfs6Klc-3AtAmaw5oGsK285K4TtNf6Q=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgvF664lDgjgtNmudL6S6VMtonST6KLPvvmvT-blcCtVGd8zQcuezBESQMtJwMMzE1hERRKnN5i7hZzNPFVudokqMhn7TMVWz8U5qBrGVwqFR4j1tNpWc_hHbpt5S6mPnBTmhL4_hwOtHLDNRmrVyGK6usr4I2Pfs6Klc-3AtAmaw5oGsK285K4TtNf6Q=s800", "comment_count": 0 }, { "title": "luchador", "url": "https://cocktailvirgin.blogspot.com/2021/12/luchador.html", "published": "2021-12-18T08:00:00.023-05:00", "updated": "2021-12-18T08:00:00.204-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "T. Cole Miller", "source": "Cocktail Dive Bar", "year": null }, "categories": [ "benedictine", "bitters (Peychaud's)", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz Reposado Tequila (Cimarron)", "1/2 oz Benedictine", "1/2 oz Sweet Vermouth (Lacuesta Rojo)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with coffee liqueur (Galliano Ristretto), and garnish with an orange twist (orange oil from a twist).", "body_text": "1 oz Reposado Tequila (Cimarron)\n1/2 oz Benedictine\n1/2 oz Sweet Vermouth (Lacuesta Rojo)\n1 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass rinsed with coffee liqueur (Galliano Ristretto), and garnish with an orange twist (orange oil from a twist).\nI returned home late from my bar shift at Drink two Saturdays ago, and I was in the mood for a cocktail. Therefore, I quickly turned to my list of recipes and page numbers that I had made while reading T. Cole Miller's\nCocktail Dive Bar\ncover to cover, and I opted for one of its Sazerac-inspired numbers dubbed the Luchador with its coffee rinse instead of Herbsaint. In the glass, the Luchador provided an orange oil, coffee, and agave-vegetal aroma. Next, caramel and grape notes on the sip waved on tequila, herbal, and light anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhy2rF9uFNOmQ4WM0NGlDAsGx-ewFo4a2H80irCT6qiD1HXqpPiPyqFTYxCzrsXSTQ6jaw3RfGZEGMZnEiYUaqlfcmc7m7zL6ngUC_I6yU7Zp60z8CiZUnhAVqrgKjusRDeJ8DdS_jGEQqwitiZKDkAEC7CxAUn3dILrCNiaxO7gVXyGmOXE8nAKOnxbw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhy2rF9uFNOmQ4WM0NGlDAsGx-ewFo4a2H80irCT6qiD1HXqpPiPyqFTYxCzrsXSTQ6jaw3RfGZEGMZnEiYUaqlfcmc7m7zL6ngUC_I6yU7Zp60z8CiZUnhAVqrgKjusRDeJ8DdS_jGEQqwitiZKDkAEC7CxAUn3dILrCNiaxO7gVXyGmOXE8nAKOnxbw=s800", "comment_count": 0 }, { "title": "le zombi", "url": "https://cocktailvirgin.blogspot.com/2021/12/le-zombi.html", "published": "2021-12-19T08:00:00.047-05:00", "updated": "2021-12-19T08:00:00.214-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Hurricane Hayward", "source": "The Atomic Grog", "year": null }, "categories": [ "benedictine", "bitters (aromatic)", "grapefruit juice", "grenadine", "lime juice", "passion fruit syrup", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Plantation OFTD Overproof Rum", "1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)", "1/2 oz Benedictine", "1/2 oz Martinique Canne Sirop (JM)", "1/2 oz Fassionola (1/4 oz Passion Fruit Syrup + 1/4 oz Grenadine)", "3/4 oz Lime Juice", "3/4 oz White Grapefruit Juice (Pink)", "3 dash Bittermens Tiki Bitters (Bittercube Blackstrap)" ], "instructions": null, "body_text": "1 1/2 oz Plantation OFTD Overproof Rum\n1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)\n1/2 oz Benedictine\n1/2 oz Martinique Canne Sirop (JM)\n1/2 oz Fassionola (1/4 oz Passion Fruit Syrup + 1/4 oz Grenadine)\n3/4 oz Lime Juice\n3/4 oz White Grapefruit Juice (Pink)\n3 dash Bittermens Tiki Bitters (Bittercube Blackstrap)\nPulse blend with 1 1/2 cup crushed ice for 10 seconds (whip shake) and pour into a Zombie glass (coconut mug). Fill with crushed ice and garnish with mint.\nTwo Sundays ago was my first night off in a bit, so I decided to make a more involved recipe that I spotted on\nThe Atomic Grog\ncalled Le Zombi. This tropical number by Hurricane Hayward was a tribute to French island spirits – both the rhums and the voodoo/zombie culture. With the French liqueur Benedictine in the mix, the combination reminded me of Ryan Lotz's Jet Pilot riff at No. 9 Park, namely\nBenny & the Jets\n.\nLe Zombi's mint garnish greeted the nose before the straw yielded caramel, grapefruit, passion fruit, and berry notes on the sip. Next, a burst of burly rum was joined by grassy, passion fruit, berry, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhIzqsyE-tsQZhIOE1AlzzAPpY-5y0ReMCEuGRTE_ffkyTef1ib4Yz9I8UNlLzu0qyDZBfFXxvm02kAAUjQkPMIBCX5wVqYaUGYXgtJ1xHOJuq2oG9rT1Q2FXfybey_qSmfpXE-Xhj8rKEqtw2MAMlEXv194CjiFh0BlqWt6HkWbvC1i_Ms06Vt1syvIQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhIzqsyE-tsQZhIOE1AlzzAPpY-5y0ReMCEuGRTE_ffkyTef1ib4Yz9I8UNlLzu0qyDZBfFXxvm02kAAUjQkPMIBCX5wVqYaUGYXgtJ1xHOJuq2oG9rT1Q2FXfybey_qSmfpXE-Xhj8rKEqtw2MAMlEXv194CjiFh0BlqWt6HkWbvC1i_Ms06Vt1syvIQ=s800", "comment_count": 0 }, { "title": "verdant lady", "url": "https://cocktailvirgin.blogspot.com/2021/12/verdant-lady.html", "published": "2021-12-20T08:00:00.031-05:00", "updated": "2021-12-20T08:00:00.312-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Alembic", "year": 2007 }, "categories": [ "chartreuse (green)", "gin", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Gin (Bombay Dry)", "1/2 oz Lime Juice", "1/4 oz Green Chartreuse", "1/4 oz Simple Syrup", "4 leaf Mint" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a mint sprig (mint leaf).", "body_text": "2 oz Gin (Bombay Dry)\n1/2 oz Lime Juice\n1/4 oz Green Chartreuse\n1/4 oz Simple Syrup\n4 leaf Mint\nShake with ice, strain into a cocktail coupe, and garnish with a mint sprig (mint leaf).\nAt Drink, a guest asked me for a cocktail called the Verdant Lady, and I had to look it up to make it. My first idea that it was an egg white number in the\nWhite Lady\nfamily; however, it turned out to essentially be a\nGreen Ghost\ncrossed with a\nSouth Side\n. The history online is a bit nebulous as is a standardized recipe, but all directions pointed to a San Francisco genesis circa 2007 perhaps at Alembic. The Drink connection is that one of the opening bartenders in 2008 was Josey Packard who previously worked at Alembic, and it may have become part of the Drink regulars' lexicon that way. The above is my hybridized recipe, and once prepared, the Verdant Lady showed off her mint, herbal, and pine aroma. Next, the lime juice drove the sip that led into gin, mint, and Chartreuse's green herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEg-hxuEfNiNKi4ia3fPxLZHM3BdPkJYmitE41zy5aBy6UesjdsFPYj8DKfECoOPHX5EUTTZho3peAzWotufhiPcceuR8ZvOL81fSSi8eqKszYA2OPosQV7Lt1ZYPBy4RWlqqychoEzrXDGV_JWgXy7DCab_TYjbBbbvNpkgYGgyED4TiEmyS3F2BMU5zg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEg-hxuEfNiNKi4ia3fPxLZHM3BdPkJYmitE41zy5aBy6UesjdsFPYj8DKfECoOPHX5EUTTZho3peAzWotufhiPcceuR8ZvOL81fSSi8eqKszYA2OPosQV7Lt1ZYPBy4RWlqqychoEzrXDGV_JWgXy7DCab_TYjbBbbvNpkgYGgyED4TiEmyS3F2BMU5zg=s800", "comment_count": 0 }, { "title": "lost horizon", "url": "https://cocktailvirgin.blogspot.com/2021/12/lost-horizon.html", "published": "2021-12-21T08:00:00.026-05:00", "updated": "2021-12-21T08:00:00.210-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.'s Welcome Home", "year": 2018 }, "categories": [ "cognac", "creme de banane", "fernet-branca", "rum", "scotch" ], "ingredients": [ "1 oz Appleton Estate Reserve Rum (Appleton Signature)", "1 oz Hines H VSOP Cognac (Du Peyrat Organic Selection)", "2 tsp Giffard Banana Liqueur (Tempus Fugit)", "1 tsp Fernet Branca" ], "instructions": "Stir with ice, strain into an old fashioned glass pre-rinsed with Laphroaig Scotch, and garnish with an orange twist.", "body_text": "1 oz Appleton Estate Reserve Rum (Appleton Signature)\n1 oz Hines H VSOP Cognac (Du Peyrat Organic Selection)\n2 tsp Giffard Banana Liqueur (Tempus Fugit)\n1 tsp Fernet Branca\nStir with ice, strain into an old fashioned glass pre-rinsed with Laphroaig Scotch, and garnish with an orange twist.\nTwo Tuesdays ago, I reached for Death & Co.'s\nWelcome Home\nbook and soon spotted the Lost Horizon. The recipe crafted by bartender Tyson Buhler in 2018 reminded me of the\nBanana Toronto\nthat I had at Offsuit here in Boston a few months back. Once prepared, the Lost Horizon proffered an orange oil and peat smoke bouquet to the nose. Next, caramelized fruit notes on the sip set into rum, Cognac, banana, and bitter minty-menthol complexity on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgXRzPDFWWT9EjYZzILGrWqFkfhW3l3TGQ9u5kcu-3jd_EIiK2NxrGAzkAumQmnjoCtUd8Ewj1GzpfIs7MWPnq_ui-CinXgYvHpKOTiXeSIk3QM8nrpefOar_4Lzt67T9-k3DoOy6WN9jL6ozyRinL13z7K756jT4cF3qBxathvTR-jKwtbi9rtkcYJMw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgXRzPDFWWT9EjYZzILGrWqFkfhW3l3TGQ9u5kcu-3jd_EIiK2NxrGAzkAumQmnjoCtUd8Ewj1GzpfIs7MWPnq_ui-CinXgYvHpKOTiXeSIk3QM8nrpefOar_4Lzt67T9-k3DoOy6WN9jL6ozyRinL13z7K756jT4cF3qBxathvTR-jKwtbi9rtkcYJMw=s800", "comment_count": 0 }, { "title": "gentleman caller", "url": "https://cocktailvirgin.blogspot.com/2021/12/gentleman-caller.html", "published": "2021-12-22T08:00:00.024-05:00", "updated": "2021-12-22T08:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "T. Cole Newton", "source": "12 Mile Limit", "year": null }, "categories": [ "applejack", "bitters (Peychaud's)", "gin", "simple syrup (other)", "vermouth (sweet)" ], "ingredients": [ "1 oz Dry Gin (Bombay Dry)", "1 oz Laird's Bonded Apple Brandy", "3/4 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)", "1/4 oz Brown Sugar Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Dry Gin (Bombay Dry)\n1 oz Laird's Bonded Apple Brandy\n3/4 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)\n1/4 oz Brown Sugar Syrup\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter my bartending shift on Wednesday night two weeks prior, I opened up T. Cole Newton's\nCocktail Dive Bar\nand found the Gentleman Caller created at 12 Mile Limit in New Orleans. With a split base of gin and apple brandy supported by sweet vermouth, it reminded me of a\nYale Fence\nand the\nSo-So\n. In the glass, the Gentleman Caller announced itself with an orange, apple, and grape aroma. Next, grape and caramel notes mingled on the sip, and the swallow offered up gin, apple, and brown sugar flavors with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgew45hXLIWMYCN3IQkBKOdWQ9drdcf5XvdIiy1eVQe5MoF9C98hAIAndZaoXsAsCiY2rpsNRQl4tg2tC0bt8XKUOCzT_rYz28vRIxl6ae2B8u1WcrueGR_HBX3wquAeVMsTOToRhAsxdEGTtBmf2dwgSnbL1CdnWuonSKok6KTy4G_YuGnIK29STqY8g=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgew45hXLIWMYCN3IQkBKOdWQ9drdcf5XvdIiy1eVQe5MoF9C98hAIAndZaoXsAsCiY2rpsNRQl4tg2tC0bt8XKUOCzT_rYz28vRIxl6ae2B8u1WcrueGR_HBX3wquAeVMsTOToRhAsxdEGTtBmf2dwgSnbL1CdnWuonSKok6KTy4G_YuGnIK29STqY8g=s800", "comment_count": 0 }, { "title": "tropical depression", "url": "https://cocktailvirgin.blogspot.com/2021/12/tropical-depression.html", "published": "2021-12-23T08:00:00.043-05:00", "updated": "2021-12-24T16:51:30.355-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "creme de banane", "fernet-branca", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz White Rum (*)", "1/2 oz Wray & Nephew Overproof Rum (*)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1/4 oz Creme de Banane (Tempus Fugit)", "1/4 oz Fernet Branca" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz White Rum (*)\n1/2 oz Wray & Nephew Overproof Rum (*)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1/4 oz Creme de Banane (Tempus Fugit)\n1/4 oz Fernet Branca\nShake with ice and strain into a cocktail coupe.\n(*) Originally made with 2 oz Wray & Nephew which was a bit overwhelming. Splitting it with 3 parts of a solid Daiquiri rum to 1 part Wray & Nephew was my fix concept after the fact. Other funky white overproof Jamaican rums will probably work well too.\nAfter work two Thursdays ago, I was inspired by the banana-Fernet combination from the\nLost Horizon\ntwo nights prior and being reminded of the\nBanana Toronto\nfrom back in July. The direction that I took it was a Daiquiri with a funky Jamaican white rum. For a name, I dubbed this one the Tropical Depression as a tribute drink to someone I know who was just airlifted off their Caribbean cruise ship that week after testing positive with Covid (the depression part was that they were locked in a cabin for a day or two before the helicopter became available). In the glass, the Tropical Depression wafted to the nose with funky rum à la ripe fruit that was joined by fresh menthol notes. Next, lime and caramelized banana on the sip flowed into funky rum, bitter herbal, and tropical flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEg2c1Tnof45kBClrLxe4FRE02CbAsuj1kpEDNdFAjG_9h_O4v2_jRUiARXLtKmPeeEg6wrT-IoeGDxWMHh3FcAcR4djdkITg_HUysGnqjgdZufxNeGGCNsErGmzdCV-0tfyNGfFcBfkMKTJOSPy3hWL9ViaEvt9aj-bMESLJXAqN-q1AaymA41KvJZj7w=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEg2c1Tnof45kBClrLxe4FRE02CbAsuj1kpEDNdFAjG_9h_O4v2_jRUiARXLtKmPeeEg6wrT-IoeGDxWMHh3FcAcR4djdkITg_HUysGnqjgdZufxNeGGCNsErGmzdCV-0tfyNGfFcBfkMKTJOSPy3hWL9ViaEvt9aj-bMESLJXAqN-q1AaymA41KvJZj7w=s800", "comment_count": 1 }, { "title": "sicilian message", "url": "https://cocktailvirgin.blogspot.com/2021/12/sicilian-message.html", "published": "2021-12-24T08:00:00.028-05:00", "updated": "2021-12-24T08:00:00.211-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "absinthe", "averna", "grenadine", "lime juice", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye (Old Overholt)", "1 oz Averna", "3/4 oz Lime Juice", "1/2 oz Grenadine", "1 heavy dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Rye (Old Overholt)\n1 oz Averna\n3/4 oz Lime Juice\n1/2 oz Grenadine\n1 heavy dash Absinthe (1/2 bsp Kübler)\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I was intrigued by a drink of the week that Backbar posted on their\nInstagram\nalong with the recipe in the comments. That cocktail was the Sicilian Message, and I decided to make it at home since I would be working all week save for Sunday when we would be attending a baijiu class. The Sicilian Message proffered up a fruity, caramel, and anise aroma to the nose. Next, the lime, caramel, and berry sip reminded me of\nGiuseppe's Lady\n, and the swallow came through with rye, herbal, and caramel notes with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjfKQFMyHqo3XDNIeg7UrDsNfzceydvEfpIyKEXtOwOWwy8_ynzG2SygBNcbGmF9spxbc2tiNwLEu3dUHwBhiyddf9_S06AAkXxW5U3RjiJGh0QGEP3hfWWC4jbmAswDewyRDkqAUjhV2wssLL6yEneh65Ju9s7z4xzmCD08OBLlJ7CzF-Grr_BUxjZwQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjfKQFMyHqo3XDNIeg7UrDsNfzceydvEfpIyKEXtOwOWwy8_ynzG2SygBNcbGmF9spxbc2tiNwLEu3dUHwBhiyddf9_S06AAkXxW5U3RjiJGh0QGEP3hfWWC4jbmAswDewyRDkqAUjhV2wssLL6yEneh65Ju9s7z4xzmCD08OBLlJ7CzF-Grr_BUxjZwQ=s800", "comment_count": 0 }, { "title": ":: boston baijiu bar ::", "url": "https://cocktailvirgin.blogspot.com/2021/12/boston-baijiu-bar.html", "published": "2021-12-25T08:00:00.481-05:00", "updated": "2021-12-25T08:00:00.203-05:00", "author": "frederic", "post_type": "event", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "#backbar-journeyman", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Back in October, I met bartender Nick Lappen at a tequila event in town. I soon realized that he was someone I had conversed with on\nReddit\nand that he was the one running the Boston Baijiu Bar at Backbar that I had read about. The Boston Baijiu Bar is a ticketed event held on Thursday nights since September in Backbar's side bar that previously hosted the Olde Mouldy historic spirits bar, and it is an educational experience about China's most popular spirit. I was curious about attending for I could not wrap my head about this liquor as I described in this Liquor.com\narticle\non baijiu, and I wanted to be properly guided (spoiler: I was previously drinking it in an American style instead of one that works with the spirit). Between my work schedule and other life events, I expressed that it was not possible to attend this on Thursday nights, and Nick then offered up that he could do a Sunday night for bar industry folks to align better with our schedules. That industry Sunday finally came about two weeks ago, and I took my wife to experience some educational drinking.\nThe Boston Baijiu Bar comfortably sits six guests per each of the three seatings in a night (costing $35 + gratuity for the experience that includes a cocktail, sample pours, and snack pairings). As we sat down, we were greeted by a Chinese hiphop soundtrack, a glass of water, and a menu of six cocktail options (see tomorrow's post for the two we selected). Once all of the attendee's arrived and the drinks were made, Nick started the formal part of the class. At some point, Nick explained how he got interested in baijiu, and it was a whole story within itself. He mentioned that it began with a decision made with a friend after a bit of Jameson Irish Whiskey to teach in China for 6 months; he later described how it was not stateside as I imagined but in a bar in Jerusalem – a city where he had a short term job as a teacher. After a 6 month stint in China, he returned home to the United States only to find the allure of China calling him back for both bartending and teaching opportunities. Nick lived in China for 5 years before returning home for a short visit; unfortunately, the Pandemic set in, the borders closed, and he got stuck here away from his girlfriend and child. During those 5 years, Nick's bartending jobs there exposed him to baijiu and the drinking culture, and he explored and got into the various styles. Previous to his joining the Backbar team in Summer 2021, he worked at Drink where the various staff there claimed to hate the spirit, and he wanted to prove them wrong by developing this class and exposing them to more quality baijiu than the cheaper common brands like Red Star that come across like nail polish remover. Unfortunately, Drink closed for four and a half months to fix the leaky foundation, and he never got a chance. Luckily, his next bar home embraced the idea.\nBut what is baijiu besides the world's most popular spirit where total production is greater than that of vodka plus whiskey combined? It is a Chinese grain spirit of sorghum and sometimes rice and other grains in the mash bills, and it is produced from a wild ferment of airborne microbes that gives the spirit terroir or a very region-specific feel. The name itself means bai=\"white\" + jiu=\"spirit,\" and it is one of the oldest distilled liquors known to man. Its precursor was shaojiu or \"burnt water,\" and this spread to Korea and Japan as soju and shochu, respectively. Alcohol production dates back around 9000 years in China, and this pre-dates the cultivation of wild rice; it is possible that rice crops came about as a way to produce more alcohol. Baijiu is often fermented in lined pits in the ground, and the oldest provable distillery was set up in 1573 and is still producing today (baijiu production started earlier than this date by a few centuries though). Unlike most traditional spirits, the fermentation work is done by a combination of yeast, mold, and bacteria in a single step (unlike sake which is fermented in two steps with mold followed by yeast). A starter called qū of microbes growing on wheat or steamed rice is used to start the fermentation. One study found more than fifty types of mold in the mix, so lots of variations in microbes and thus flavor is possible. The stills are short, squat, and alembic-like but unique in design, and the stills also function as grain steamers. Finally, blending is a major part of the art to target the desired flavor profile.\nOriginally, baijius were classified by where they were produced for they corresponded to the stereotypical flavor profiles of the region. Later, as different regions started producing other styles, baijius became classified by aroma (not flavor) with four major styles and several minor ones including ones infused with medicinal herbs and aromatic flowers. Those four major styles are rice aroma, light aroma, strong aroma, and sauce aroma, and for each of them, Nick offered up a pour paired with a snack food. The food pairings were a necessary part of the class for baijiu is most often drank at meals especially with friends and family. Moreover, it is traditionally served in small glasses (1/3 to 4/10 oz or around 10-12 mL) in multiple rounds each with a toast. The classic toast is \"Ganbei!\" which means \"dry (your) cup,\" and it is practice to clink glasses a little lower to show respect; this can be taken to an extreme with the toast being done close to the floor as each tries to undercut the other.\nStyle 1: Rice Aroma:\nThis is the most mild and subtle of the styles which originated in rice-rich Southeastern China, and its starter is fermented rice flour made into a ball and pitched into fresh steamed rice. With this style, Nick paired the baijiu with dried shiitake mushrooms with salt, and the umami notes helped cut the slightly sweet aspect of the rice baijiu. My tasting notes of the baijiu were \"nutty, rice note, close to rice soju, approachable – no crazy flavors.\"\nStyle 2: Light Aroma:\nUnlike the former category, the light aroma baijiu are made from sorgum, and the style originated more to the north. Nick paired this sample with latiao which are gluten pieces soaked in chili oil and coated with chili dust and MSG. My tasting notes for the spirit were \"waxy texture, earthy, grain, savory, soy aroma; funky grain, fruit, and soy taste.\"\nStyle 3: Strong Aroma:\nThis style originated in Sichuan in the Southwest of China, and it is made with multiple grains yielding complex flavors and aromas. Nick served this sample with Lay's Mala Barbecue potato chips to capture the numbing and spicy food style that would be traditionally paired with this class of baijiu. Indeed, this spirit could match the intense food for my notes were \"overripe tropical fruit, durian, pineapple, guava in front; barnyard funk, fermented hay,\nBrettanomyces\n-influenced natural wine on end.\" The oldest distillery is Luzhou Laojiao meaning \"old hole in the ground\" and makes Ming River brand; check out Camper English's photos and tour on\nAlcademics\n. Many of these pits are over 50-100 years old, and they are never fully emptied; perhaps to keep consistency for sour mash and perhaps to generate additional flavors akin to Jamaican rum.\nStyle 4: Sauce Aroma:\nThis one is Nick's favorite, and it originated in the landlocked province of Guizhou/Kweichow to the Southwest; this has historically been one of the poorest provinces in China that has suffered from a series of famines. Moreover, it is where Nick was living. Frequently, it is made from a combination of sorghum and wheat. Here, the spirit was matched with pickled mustard greens. Sauce aroma style lives up to its name for it is replete with umami and is rather soy sauce like. My tasting notes were \"shiitake, cocoa powder, soy sauce, toasted sesame.\"\nWhile baijiu lives up to the name of \"white spirit,\" some of the stronger flavored and aromatic ones are aged in neutral clay or porcelain vessels to induce oxygenation and concentration. Rice aroma have short fermentation times of around a week, light and strong aroma spend 2 weeks to over a month, and sauce aroma can be over 9 months. Again, there are other styles including medicine aroma where herbs are added in the fermentation such as mugwort, licorice root, and star anise. And the most unusual sounding was phoenix style aged in wicker baskets sealed in bee's wax and pig's blood (no one opted for this one, but if I weren't a vegetarian, I would have requested it. And perhaps curiosity would have gotten the better of me if it was placed in front of me). The additional baijiu that I requested to taste off the shelf was Mei Kuei Lu Chiew which had rose petals in a gin vapor basket-like contraption, and this was delicious and floral. Chu Yeh Ching Chiew was a sweet yet medicinal one from a bamboo leaf infusion that I passed up to try the rose one.\nAs I mentioned earlier in my quote in that article, Western bartenders often do not get the spirit for they try to work it like vodka, gin, or whiskey, and also they frequently do not think about food pairings. Many baijiu styles share more with rhum agricole, cachaça, and high ester Jamaican rum than other standard spirits. Therefore, baijiu works incredibly well in tiki and tropical drinks with fruity and bold flavors with pineapple being an easy and obvious example. Baijiu also works great with very bitter ingredients such as Cynar, Suze, and Bitter Bianco. And finally, autumnal baking spice vibes mesh well such as allspice dram liqueur.\nOver the last almost 4 months, Nick has taken up to 18 guests a night via three sittings of 5pm, 7pm, and 9pm around 3-4 Thurdays a month. 10% of the ticket price and all the proceeds from the sale of mugs (a donation from Ming River Baijiu) become a donation to the Boston Chinatown Neighborhood Center. Nick picked this charity for it funds the local community that includes 80% Chinese immigrants. The charity does a lot of work with children with kindergarten and pre-K classes, and after school tutoring, mentoring, and snacks for the older students such that their parents can work. For adults, they sponsor English language courses and job training opportunities.\nTo learn more about the Boston Baijiu Bar, follow it on\n@bostonbaijiubar\non\nInstagram\nor\nbostonbaijiubar-at-gmail.com\non email. Use the app's messaging function or the email address to make reservations.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEikVC89QA9kBXxBIo-F4tN0jjDiM2iXY-YGQ9CE_sFfJpfd_3bM4Ui8dscy6Zk6oOL_lkdBM3vEAInV6OGEkurWbhzXfk9_Uz9eOaETahAPr1sE9Ciwg-W7k8LJtSXHVeDTlJa3hoXJklG-RdHci9LSeb4qIgDltKRqIgReHLXS1RqUn0qpbwp1Efy_rw=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEhUgeIknLr4Gj4gZqxote9uoJ9VXxX6wxxFkUWnnQJy8msiYTbO_45o4PLD6oQYbCv7hUTvFJ7e7MMXxiLeit_sc6nCr7XA10PlkiyG3QdIyuEFgvHeYCdOi7QKiutsd7BBi5oTt0l4uTonYDPQQUjbaxJEADRvVLcIc0y6tVL-rCLqLqMNoBP7yKLp9g=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEioYmtP2lGKkpCORjf80BzaLxyZ7JKqVJxiD52TOebvngMlZmPW9NWorS348xQATkWwNXh9hjMnPosC8o-2WYGEyuiSMpG-QGtKWfs5ioUo3FbkfZLQ4X5OS49LKjZ_EtcRmEZqf_m11H7Qu5FCnrkVEiP8yx38l6VixCMKC2XWjxhBmrErXhVsx1VqnA=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEhVMNVejse1ZaEnzf2eRqXDlY9XOpzWX2yzeKL6PFj17QnN23m68rsLfa-QWscwUb7O6W5ln9EKhDIJm9rhHcFbMNnYgd-G-xbSe1iOFDhuvtj61slQjpVf6Xd3jkBSbkq7jVMjvGtweeb32SLwoXZbEbEEG8kKDHRjgBoM1uClr1tW2ZbZ98uXz09R_Q=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEikVC89QA9kBXxBIo-F4tN0jjDiM2iXY-YGQ9CE_sFfJpfd_3bM4Ui8dscy6Zk6oOL_lkdBM3vEAInV6OGEkurWbhzXfk9_Uz9eOaETahAPr1sE9Ciwg-W7k8LJtSXHVeDTlJa3hoXJklG-RdHci9LSeb4qIgDltKRqIgReHLXS1RqUn0qpbwp1Efy_rw=s800", "comment_count": 0 }, { "title": "sokka's cactus juice", "url": "https://cocktailvirgin.blogspot.com/2021/12/sokkas-cactus-juice.html", "published": "2021-12-26T08:00:00.080-05:00", "updated": "2021-12-26T08:00:00.215-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nick Lappen", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "cachaça", "campari", "cognac", "lemon juice", "lime juice", "orgeat", "simple syrup (cinnamon)", "simple syrup (other)", "soda" ], "ingredients": [ "1 oz Ming River Baijiu (a strong aroma style)", "1 oz Avua Cachaça Plata", "3/4 oz Prickly Pear Syrup", "1 oz Lime Juice" ], "instructions": "Shake with ice, and strain into a cocktail coupe. Top with a Campari cream cheese foam (cream cheese, milk, gum arabic as a stabilizer, sugar, Campari, and a", "body_text": "1 oz Ming River Baijiu (a strong aroma style)\n1 oz Avua Cachaça Plata\n3/4 oz Prickly Pear Syrup\n1 oz Lime Juice\nShort shake with ice, pour into a Collins glass with ice cubes and 3 oz Jans Sparkling Soursop Soda/Juice, and garnish with lemon and lime oil from a twist.\nAt the Boston Baijiu Bar hosted at Backbar two Sundays ago, I selected from the\nAvatar\n-themed menu Sokke's Cactus Juice (subtitled with the element \"Water\"). Read yesterday's post to learn more about the class we took and the spirit itself; moreover, that post will describe why these two cocktails work in regards to matching baijiu's funky notes. Here, the Sokka's Cactus Juice crafted by bartender Nick Lappen greeted the senses with a lemon and lime oil aroma. Next, a carbonated and fruity sip transferred into a funky overripe fruit-flavored swallow.\nAndrea's drink choice from Nick's list was the Twinkletoes subtitled with the element \"Air,\" and it featured a Campari cheese foam. This one proffered an orange and persimmon bouquet before leading into a creamy nectarine noted sip. Finally, Cognac, cinnamon, and funk flavors rounded out the swallow.\nTwinkletoes\n• 1 1/2 oz Vinn Baijiu (a rice aroma style)\n• 1/2 oz Hine H Cognac\n• 3/4 oz Persimmon Liqueur\n• 3/4 oz Lemon Juice\n• 1/2 oz Orgeat\n• 1/4 oz Cinnamon Syrup\nShake with ice, and strain into a cocktail coupe. Top with a Campari cream cheese foam (cream cheese, milk, gum arabic as a stabilizer, sugar, Campari, and a\nNO₂\ncharger).", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjnppL5_QOWKd_IpXnDdDUc1QjCRU7jrbVdNElwQIkFuBW7VZsD7BTlvx6ftK4P-FG3eK7X5s_4rswaBAbssk4I6gkmIpysULHnMC-85QPqBg6nLfigDQBaJiq5_dU71qz9mWiBaBaGzJmmr-X_D7yLqeZmpzNDw9kVQdIoMJk5W1Un6H5U3NslfRAnRA=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEiFjCckU3j9TYNtvbXg-FBQ6hUL6B925O7XvVcw93ZMBnaIIqKKrMK3U8zytpu-HW4E4fVAkOvZE23BrSkveRgy1tiKK43A9TYOlD0z1O1njx5D4wFSWX2ff06PkiYVBp3gpRDM-9gCjmgyUPS5pOj74c1OxCAtReo1EUDNLxFcOFv1ZW4l84ue2au07g=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjnppL5_QOWKd_IpXnDdDUc1QjCRU7jrbVdNElwQIkFuBW7VZsD7BTlvx6ftK4P-FG3eK7X5s_4rswaBAbssk4I6gkmIpysULHnMC-85QPqBg6nLfigDQBaJiq5_dU71qz9mWiBaBaGzJmmr-X_D7yLqeZmpzNDw9kVQdIoMJk5W1Un6H5U3NslfRAnRA=s800", "comment_count": 0 }, { "title": "egg nog (adapted from morgenthaler)", "url": "https://cocktailvirgin.blogspot.com/2021/12/egg-nog-adapted-from-morgenthaler.html", "published": "2021-12-27T08:00:00.029-05:00", "updated": "2021-12-27T08:00:00.237-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "wine glass", "technique": "blend", "attribution": { "creator": "Jeffrey Morgenthaler", "source": "Clyde Common", "year": null }, "categories": [ "cream", "egg", "rum", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Forester 100°)", "2 oz Rum (Smith & Cross)", "6 oz Whole Milk (Oat Milk)", "4 oz Heavy Cream", "3 oz Sugar (2 oz)", "2 Large Eggs" ], "instructions": "Blend eggs, add sugar, and blend further. Add the rest of the ingredients and blend until combined. Chill and serve in wine glasses or coupes (punch cups) with freshly grated nutmeg as a garnish.", "body_text": "2 oz Bourbon (Old Forester 100°)\n2 oz Rum (Smith & Cross)\n6 oz Whole Milk (Oat Milk)\n4 oz Heavy Cream\n3 oz Sugar (2 oz)\n2 Large Eggs\nBlend eggs, add sugar, and blend further. Add the rest of the ingredients and blend until combined. Chill and serve in wine glasses or coupes (punch cups) with freshly grated nutmeg as a garnish.\nTwo weekends ago while I was bartending, Andrea was in the mood for Egg Nog and made a batch of Jeffrey Morgenthaler's\nClyde Common's Egg Nog\n. She found a spirits combination in the comments section that spoke to her more than the original's añejo tequila and Amontillado sherry (2 oz and 2 1/2 oz, repectively), and she also dropped the sweetness level down a touch. Unfortunately, it was way too late to treat myself to a glass when I got home from work on Saturday night, so I dove on in on Monday. After garnishing, this version of Egg Nog welcomed the nose with a nutmeg and rum aroma. Next, a creamy and caramel sip transversed into Bourbon and rum flavors on the swallow with a rum funk finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhKrwvq3xOWMJAPBB5ZqaG8g5ZAsUCyQWFNH-2uXu1olFy8V7gi3SJML5bkiPAISK5oqwlNtJOBezolWMkJLX3MiKjdUKnLBmEG7lUI7TSWNAgaOKmX_XotKXX0RTagxeBLKGxJ2zxgsnhb1dtZxb6XKWGNCCdIRwRqRUOSORj12ystiJYp5nJRl9G5hg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhKrwvq3xOWMJAPBB5ZqaG8g5ZAsUCyQWFNH-2uXu1olFy8V7gi3SJML5bkiPAISK5oqwlNtJOBezolWMkJLX3MiKjdUKnLBmEG7lUI7TSWNAgaOKmX_XotKXX0RTagxeBLKGxJ2zxgsnhb1dtZxb6XKWGNCCdIRwRqRUOSORj12ystiJYp5nJRl9G5hg=s800", "comment_count": 0 }, { "title": ":: from jerez to jalisco -- expressions of sherry ::", "url": "https://cocktailvirgin.blogspot.com/2021/12/from-jerez-to-jalisco-expressions-of.html", "published": "2021-12-28T08:00:00.307-05:00", "updated": "2021-12-28T08:00:00.200-05:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar", "sherry" ], "ingredients": [], "instructions": null, "body_text": "Two Tuesdays ago, I attended a class on sherry at Faces Brewing Co. in Malden hosted by Patrón to showcase their new añejo tequila aged in sherry casks (more on that in the next post along with a cocktail recipe). Patrón's East coast ambassador Steph Teslar introduced certified sherry educator May Matta-Aliah; May is a New York-based wine educator, president of In the Grape, and sherry whisperer with 18 years experience talking about that fortified wine. In the past, I have covered sherry before such as in seminars like\nDerek Brown's\nat Thirst Boston and when posting recipes from Talia Baiocchi's\nSherry\nbook, but I felt it was a good time for a refresher of sherry basics.\nSo what is sherry? Sherry is a fortified wine of place with that location being the southern part of Spain. Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda make up the \"sherry triangle\" which is where the maturation occurs, and the vineyards are located throughout that southwestern portion of Spain as long as the soil and growing conditions are correct. The fortification started as a pragmatic reason for casks were not hygienic and storage conditions were not temperature controlled; with these cities being along the coastline, preparing wines to be stable to make it through ocean voyages was essential. Over time, they learned that an elevated alcohol content of 15-17% ABV makes wines more stable against spoilage bacteria. Sherry was perhaps the oldest wine produced to be exported. The Moorish denomination in Spain were knowledgeable about distillation, but as Muslims, they did not use this technology for drinking. The Moors were driven out of this region during the reconquest of 1264, but the technology for distillation remained. The 1800s were a great time for sherry for viticulture was booming in the area with well-established shipping routes such that production jumped from 7,000 to 70,000 casks. Aging Scotch in sherry casks became common for pragmatic reasons since bottles were not as common and there was no system to return the shipping casks.\nThe most cherished growing regions have albariza soils for they make the best wines for sherry; the high concentration of calcium carbonate gives the soil not only a white color but an amazing ability to retain loads of water. The next best is arenas which is more sandy; Moscatel grapes are grown on this soil, and this soil lines the insides of bull fighting rings and sherry bodegas (wineries). The last is barros or clay soil which is not coveted much for grape production. On these soils, there used to be 40 grape varietals grown, but now there are only 3 main ones, namely Palomino, Pedro Ximenez, and Moscatel. Palomino is rather neutral and not very exciting on its own with low levels of acid and aromaticity; however, the wines are rather heat tolerant and aging friendly. Pedro Ximenez is a white grape varietal that is utilized both for dessert-style sherries as a single varietal or as a sweetener for certain sherry styles (as described below). And lastly, Moscatel is an aromatic grape that is found all around the Mediterranean; none of the sherries we tasted contained this grape though.\nThe sherry bodegas where the wine is produced are often called cathedrals due to their architecture. They are built with an orientation to allow the ocean winds to provide ventilation. An interesting fact is that the sherry casks are painted matte black for a particular reason – if a leak occurs, the wetted area becomes rather shiny. These barrels stay in the solera system for decades and are repaired in house, and they are not the same as the shipping barrels (600 liters for aging and 500 liters for shipping; aging need to have an air space (see below) and thus are slightly bigger). The solera is an aging system of fractional blending. It imprints a very special dynamic on the aging process and influences the nature of the wine in a singular ways – by eliminating the variation that occurs between vintages to ensure continuity. The newest barrels are often at the top and called the 2nd criadera, and they feed the 1st criadera. The 1st criadera feeds the oldest barrels referred to as the solera. None of the barrels are emptied all the way, and this fractional blending gives a new food source to the older barrels. Food source? Yes, there is a layer of yeast called flor growing on top of the sherry in the barrel, and this yeast not only protects the wine from oxidation but breaks down the wine such as the sugar and glycerine content and returns flavor components and acidity to the mix. This living colony requires humidity and an air source (meaning the barrels cannot be completely filled). Choices are made with each barrel as to what sort of sherry it will become labeled as whether by nature or wine maker's intervention. Fortification of 15% and less promotes this biological aging, whereas as raising it over 17% ABV will kill off the flor and take the sherry on a path of oxidative aging.\nThe various styles:\n•\nFino:\nMade from Palomino grapes completely under biological aging in Jerez de la Frontera and El Puerto de Santa María. Both Fino and Manzanilla have been aging in the solera system for at least 2 years and in Jerez often 3 years or more. These wines like Manzanilla are dry, high acid, and bright. Tasting notes include dough, yeast, brine, lemon zest and pith, green almond.\n•\nManzanilla:\nThis is a Fino style that is aged in Sanlúcar de Barrameda which is surrounded by ocean, an estuary, and a river which add a sea brine aspect to the wines. Often lighter in style with more flor influence than Fino. The name translates to chamomile which can be one of the tasting notes.\n•\nOloroso:\nHere, the wine made from Palomino grapes is fortified above 17% to kill off the yeast before it can become a protective flor. This leads to not only a darker color and nutty notes from oxidation, but the wine will have more weight since the flor did not breakdown all the glycerine and other components. Both Oloroso and Amontillado will be dry, medium in acid, and nutty.\n•\nAmontillado:\nLike Oloroso, this is another oxidative aging, but here, the wine starts its life aging underneath a layer of flor (often 3-4 years) followed by a time when it ages oxidatively due to the flor dying or being killed off. The end result has the nose of an Oloroso but the finish of a Fino.\n•\nPalo Cortado:\nThis is a unicorn category that sits somewhere between Amontillado and Oloroso. The wine starts as a fino and within 6 months (as opposed to 3-4 years), the ABV is raised to cut its flor growth.\n•\nPedro Ximenez:\nBoth Pedro Ximenez and Moscatel are raisinated by being placed on straw mats for a few weeks to concentrate the juice. The result is a rather sweet dessert wine that possesses raisin, molasses, figgy, stewed, and carob notes with a syrupy and rich feel. These wines can also be used for blending (see next category).\n•\nCream:\nThese are blends of dry and sweet sherry wines.\nPale cream\nis a Fino or Manzanilla sweetened with concentrated grape must such that it is off dry.\nMedium\nfalls in between Pale and full Cream in sweetness and often is an Amontillado sweetened by Moscatel or Pedro Ximenez. And finally, sherries labeled as\nCream\nare generally Oloroso sweetened with Pedro Ximenez with a higher sugar content than Medium.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjwcLUM-rOHTgm7nt3_oqUNboaoIOm2J0e9AbMEZ0YaMDyKRUCA6P2c3UfjOr44QNR8kmmfFlplX2P8OE8Fp0IyS0Z1T6xHaBk7bfTroI8NHE0uA10tBd_7Ap6dkOG0Sjy3Qj2B7JLB8vyaCt0QuYdAIHaSk6ksuFIawGsyDJHUz9_D8cQZ4G48LrBlpQ=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEg6R89s22Rd-lD05jsHJ7xhIUmFEDQS_hzY18kQDdNDtUEEQOo3csqRWQNUOsV6d3ui5H_-NES0gMwXu4RFBXp5P01UskZwCN_WgTJ0UsXK1O0BIEoxoSrsw0JTZcmi1sXEtxLwFoYTuXT2l53tVpVMdGwMsOawCESn_eLVnekKwCr8hWleUUR8Y4z5bg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjwcLUM-rOHTgm7nt3_oqUNboaoIOm2J0e9AbMEZ0YaMDyKRUCA6P2c3UfjOr44QNR8kmmfFlplX2P8OE8Fp0IyS0Z1T6xHaBk7bfTroI8NHE0uA10tBd_7Ap6dkOG0Sjy3Qj2B7JLB8vyaCt0QuYdAIHaSk6ksuFIawGsyDJHUz9_D8cQZ4G48LrBlpQ=s800", "comment_count": 0 }, { "title": "sherry cask cobbler", "url": "https://cocktailvirgin.blogspot.com/2021/12/sherry-cask-cobbler.html", "published": "2021-12-28T10:00:00.059-05:00", "updated": "2025-08-08T12:00:02.521-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Steph Teslar", "source": "Patrón event at Faces Brewing Co.", "year": null }, "categories": [ "#other", "bitters (orange)", "pineapple juice", "simple syrup (ginger)", "tequila" ], "ingredients": [ "1 1/2 oz Patrón Sherry Cask Añejo Tequila (*)", "1 1/2 oz Orange Juice", "2 oz Pineapple Juice", "1/2 oz Ginger Syrup" ], "instructions": null, "body_text": "1 1/2 oz Patrón Sherry Cask Añejo Tequila (*)\n1 1/2 oz Orange Juice\n2 oz Pineapple Juice\n1/2 oz Ginger Syrup\nBriefly shake with ice, strain into a wine glass, and fill with crushed ice. Garnish with berries and mint (included a Tiki-style ice shell), dust with powdered sugar, and add a straw.\n(*) An añejo tequila aged in Oloroso sherry casks. Perhaps an aged tequila and a 1/4 oz Oloroso or Amontillado sherry would work in a pinch.\nThe welcome cocktail at the Patrón event two Tuesdays ago at Faces Brewing Co. was this elegant Sherry Cask Cobbler. It featured their añejo tequila which is aged over 2 years in Oloroso sherry butts. Patrón's East coast ambassador Steph Teslar described how she fell in love with this expression when she first visited the Hacienda years ago, but alas, it was a limited offering. Years later, Patrón just relaunched this tequila on a larger scale, so it ought to be available in many markets. The nose of the spirit shared caramel, molasses, nut, apricot, and fig notes, and the flavor came through with dried pineapple, walnut, and baked pear. Sherry has been a cocktail ingredient dating back to the first cocktail book in 1862 by Jerry Thomas and even before that in Charles Dickens' 1844 novel\nLife and Adventures of Martin Chuzzlewit\nand Nathaniel Hawthorne's 1852 novel\nThe Blithedale Romance\n. That early and popular drink was the Sherry Cobbler which is sherry, sugar, citrus (frequently orange), and crushed ice served in a tall glass, garnished with fresh berries, and a straw. Indeed, they followed suit by making a Cobbler from their sherry-aged tequila as their welcome drink at the event.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgCifnksD1qjW6N7nZwEAOydWk8CMQFTl8Sa53C-l1RIE6Jzl05ETsyQJ-jKEnAVq1jqU-73D9ewQzltiHg40CseBRN7Ppb0CnI8chY3xaWBKdvMYGUOB_VeMOql9Gd0YApH-Su-qCkHy6s-ymN7F79QBgdOJCVxzE8dMCTrhzMKnpwTNjEkRkosmGdfg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgCifnksD1qjW6N7nZwEAOydWk8CMQFTl8Sa53C-l1RIE6Jzl05ETsyQJ-jKEnAVq1jqU-73D9ewQzltiHg40CseBRN7Ppb0CnI8chY3xaWBKdvMYGUOB_VeMOql9Gd0YApH-Su-qCkHy6s-ymN7F79QBgdOJCVxzE8dMCTrhzMKnpwTNjEkRkosmGdfg=s800", "comment_count": 0 }, { "title": "district b-13", "url": "https://cocktailvirgin.blogspot.com/2021/12/district-b-13.html", "published": "2021-12-29T08:00:00.009-05:00", "updated": "2021-12-29T08:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jon Armstrong", "source": "Death & Co. Welcome Home", "year": 2014 }, "categories": [ "cognac", "cynar", "maraschino", "sherry", "vermouth (sweet)" ], "ingredients": [ "2 oz Hines H Cognac (Du Peyrat Selection)", "3/4 oz Carpano Antica Sweet Vermouth (Lacuesta)", "1/2 oz Hidalgo Oloroso Sherry (Lustau)", "1/4 oz Cynar", "1 tsp Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "2 oz Hines H Cognac (Du Peyrat Selection)\n3/4 oz Carpano Antica Sweet Vermouth (Lacuesta)\n1/2 oz Hidalgo Oloroso Sherry (Lustau)\n1/4 oz Cynar\n1 tsp Luxardo Maraschino Liqueur\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I got home from my bar shift and went straight to the Death & Co.\nWelcome Home\nbook for a recipe. There, I spotted Jon Armstrong's District B-13 that he created in 2014 that reminded me of the\nBensonhurst\nwith a brown spirit, dry fortified wine, and scant touches of Maraschino and Cynar. Given the French spirit here, perhaps the drink was named after the 2004 movie that\nIMBD\nsums up as \"In the ghettos of Paris in 2010, an undercover cop and an ex-thug try to infiltrate a gang in order to defuse a neutron bomb.\" In the glass instead of the big screen, the District B-13 amassed a lemon and sherry bouquet. Next, a crisp grape sip led into Cognac, nutty herbal, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgV_q4xTPgVc_4ggsnzc_4s27WoXNEyjGayr9QBBq9sENAWB4C1YqAJEAGl9tSVmSv6MKFc-soQdDM7QHqjtRLZzCHy9ZfvKvNFgmJOsj8RZyIuYo7cCTYnvfa8uGHfzAPFxIZkeVAf5nLoJ6FHo9CL4RJ8VFRNg4Ru57mE8wGN17-yQNDI7RwUDapWzQ=s320" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "churchill", "url": "https://cocktailvirgin.blogspot.com/2021/12/churchill.html", "published": "2021-12-30T08:00:00.027-05:00", "updated": "2021-12-30T08:00:00.227-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joe Gilmore", "source": "The American Bar at The Savoy Hotel", "year": null }, "categories": [ "cointreau", "lime juice", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Scotch (Famous Grouse)", "1/2 oz Sweet Vermouth (Lacuesta)", "1/2 oz Cointreau", "1/2 oz Lime Juice" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Scotch (Famous Grouse)\n1/2 oz Sweet Vermouth (Lacuesta)\n1/2 oz Cointreau\n1/2 oz Lime Juice\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago after work, I decided to make a drink that a guest stumped me with and I had to look up – namely the Churchill. When I found it online, it reminded me of a Scotch version of the\nOriental\nfound in the 1930\nSavoy Cocktail Book\n, and I shook up the cocktail. When I made it at home, I sourced the recipe from Philip Greene's\nThe Manhattan Book\nand realized that it could have been stirred (there are shaken recipes out there so I am not sure if Greene took liberties to make it more elegant to fit his Manhattan theme). The drink is also linked to the Savoy for it was crafted by Joe Gilmore, the former head barman of The American Bar at The Savoy Hotel, for Sir Winston Churchill on one of his many visits to the bar. The bar kept Churchill's large bottle of Black & White Whisky on the shelf, and in exchange for this or another drink tribute, Churchill gifted Gilmore a cigar that Gilmore never smoked but cherished until it crumbled from age.\nThe Churchill as a stirred drink welcomed the nose with orange and lime aromas. Next, grape and citrus notes on the sip flowed into Scotch and grapefruit-like flavors on the swallow. Overall, the lime combining with triple sec to make a grapefruit note here reminded me a little of the\nPegu Club\n.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjhT40VKmUQWtFjplr_gV8x4Q1vPr-fzK6vftQ8GcxlKfzRwg7ks0fIJuBt_UCb4cYLchFOb9JA0wFbUpCiC9paG7E4KyJZpsxMKEctd-klJJWeXHttLNyd-burXeNCkwGaKzSltxj47jNjOZGHEehZsk7UBL-JJfBCCEg5qrx5c8XsICGdePMrfDDtqg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjhT40VKmUQWtFjplr_gV8x4Q1vPr-fzK6vftQ8GcxlKfzRwg7ks0fIJuBt_UCb4cYLchFOb9JA0wFbUpCiC9paG7E4KyJZpsxMKEctd-klJJWeXHttLNyd-burXeNCkwGaKzSltxj47jNjOZGHEehZsk7UBL-JJfBCCEg5qrx5c8XsICGdePMrfDDtqg=s800", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2021 ::", "url": "https://cocktailvirgin.blogspot.com/2021/12/freds-top-10-cocktail-moments-of-2021.html", "published": "2021-12-31T08:00:00.061-05:00", "updated": "2021-12-31T08:00:00.227-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Ellie Fund", "year": 2021 }, "categories": [ "*yearend" ], "ingredients": [ "1. Finished up two years as a Whiskey Guardian for Angel's Envy." ], "instructions": null, "body_text": "In 2010, I was asked what my favorite cocktail that year was, and I decided not only to start a list of my favorite drinks, but I decided to list the top moments of the previous 12 months. So to continue with the tradition (despite 2021 being what it was), here is the 12th annual installment:\n1. Finished up two years as a Whiskey Guardian for Angel's Envy.\nLast\nyear\n, I described how I became a Whiskey Guardian in late 2019, and how I could finally talk about it. 2021 saw the virtual events and videos with liquor stores convert into more in-person activities after I got my second vaccination shot. Some of those virtual events were a series of 30\nvideos\nwhiskey cocktails created around Boston as well as 2 shot for Black History Month. Another favorite was a cocktail\nvideo\nthat I filmed for the Ellie Fund charity (who I donated to at my 2020 post-Speed Rack afterparty) to promote their gala, and thus I was wearing a shiny smoking jacket and actually put on a tie for demonstrating how to make their signature drink that I crafted. Also done virtually were three Bourbon Book Clubs and one Bourbon-Taza Chocolate pairing that were big hits with the bartenders who participated (especially the chocolate one comparing the similar fermentation and toasting processes that go into chocolate and into the Bourbon/barrels to generate overlapping molecules, and how the different chocolates shifted the flavor of the spirit). After I started going out more at the end of April, my two favorite activations were before and after Toast the Trees in September. The first was a cigar afternoon at Stanza di Sigara for the bartenders with Toast the Tree drinks on their menus, and the second was dubbed Toast the Historic Trees of Boston: A Walking Tour that involved revolution, pirates, and more. Also, a photo of the cocktail class at Andy Husbands' The Secrets of Fried Chicken is down below. Alas, after my boss departed the Northeast region at the end of August and leadership became nebulous for a few month, it became time to leave.\n2. Helped to re-open Drink.\nAfter I got my second shot, I began working at the Smoke Shop BBQ in Somerville, MA, part-time to complement my Whiskey Guardian work. A combination of having the largest collection of American whiskeys in New England, knowing the GM through my brand work and through the USBG, and having it be walking distance from home (back when Lyfts and Ubers were scarce) made for a solid choice. After my Whiskey Guardian position was wrapping up, I realized that I needed something more. When I saw the ad for Drink's re-opening, I applied. Drink had closed for 4 1/2 months to fix up their leaking foundation that shut them down sporadically for over a decade every time it rained hard, and they figured that it was better to do it right than deal with it multiple times a year. Unfortunately, the staff at the beginning of July all moved on to other jobs which broke up the continuity of the training program that had been going since late 2008. In mid-November, we were led by Drink alum Will Thompson to start the program back up, and now we are towards the end of our 7th week open doing 4 nights per week. This has been a great experience making a wide variety of cocktail recipes with my estimates being somewhere between 100-150 drinks in the 8 hours that we are serving. Everything from Maloney's 1900\nManhattan Bell-Ringer\nto Phil Ward's\nLipspin\nhas come up in my dealer's choice. It has been a great learning experience especially as guests push my knowledge limits (like when there is a request for a\nCharlie Chaplin\nor they want a drink that tastes like cotton candy), and a great teaching experience as I help to guide the more junior staff. The latter part of that may blossom into something more in 2022. It has also been very rewarding; one example is how we had two deaf guests the first week, and I spent a bit of time describing the drinks that they got and answering their questions by way of a few dozen Post-it notes. That patience paid off as they returned a few times including one of them taking his party of 9 (all deaf) for his birthday a week or two ago. I think that they won in the communication front because they could sign to each other at a distance over the music levels. Below photo taken by Ran Duan on opening night:\n3. Did some writing.\nBesides keeping up with the blog for a little over a post per day, my writing for the\nOxford Companion to Cocktais & Spirits\nfinally came to fruition as this tome containing two of my articles finally came out in early November. In addition, I wrote an\narticle\nfor the USBG National site (and republished on my blog) about how to deal with the drown during service in response to a question on\nReddit\n. I also wrote up my notes from attending the\nBoston Baijiu Bar\nand a sherry class. Hopefully, I will be more motivated to write essays due to working in a thought-stimulating bar environment and as I attend more in-person events if conditions allow for that. 2021 only had me leaving the Boston area once for an Angel's Envy regional meeting, and that gamble showed how risky meeting up in person can be (yes, I was on the wrong end of a super-spreader event).\n4. Got some press.\nWith less going out, I spent more time replying to reporters' questions. For big issues, I was quoted in a\nTotal Food\narticle\non how supply chain problems are affecting the beverage industry as well as in a\nBoston Globe\nfeature\non the risks and confusion of bars and restaurants entering the second pandemic Winter. I spent a glorious hour on the phone being interviewed by Hawthorne/Eastern Standard alum Jackson Cannon in regard to Misty Kalkofen's years before and after the Green Street-Drink move for a\npiece\non the Bohemian for\nBoston.com\n. The other 15 were my recommendations for lists.\nLiquor.com\nquoted me on my favorite\nwhite rum\n,\nwheat beer\n,\naperitif wine\n, and\nbeer book\n(even if they fudged my suggestion of Garrett Oliver's\nBrewer's Table\nand replaced it with his\nOxford Companion\n).\nBar Business\ntook my interest in boilermaker pairings to heart in their\nlist\nin honor of International Beer Day. Finally,\nUproxx\ncited my picks for best\nvalue Bourbon\n,\nstrong ale\n,\nIrish beer\nfor St. Patrick's Day,\nbeer for Spring\n,\nwheat beer\nand\nIPA\nfor Summer,\naward winning whiskey\n,\nsingle malt\nfor Fall, and\nOktoberfest\nbeer.\n5. Still involved in the Boston chapter of the bartenders guild.\n2021 marked the 3rd year of my term as USBG Boston Secretary, and I just got re-elected for another 3 year term. Early in the year, I organized a series of \"Classic Cocktail Virtual Happy Hour\"s that featured a cocktail theme as an excuse to teach a bit of history and drink lore as well as virtually congregate and chat. Our spirits education started virtually and ended with some real visits: two of the virtual ones included a Seedlip mixology class and a Teeling Irish Whiskey virtual tour (amazing software!) and cocktail class. In person, we visited Short Path and Boston Harbor Distilleries for tours and tastings, and also had the brand ambassador for 818 Tequila come to talk with us. Also in person, we did our 5th annual kayak adventure on the Charles River, the Campari Day of Service packing up and distributing food at the East End House in Cambridge, MA, and held USBG Education Week classes on Coffee 101 and Scotch & oyster pairings. Some of the 2021 programming that we had lined up got delayed due to health concerns and will hopefully come about in 2022.\n6. Read a bit but not as much as last year.\nI was off to a good start with my reading, but as the world opened up to me after my second vaccination shot, my brand work plus bartending had me too distracted to focus. I read trio of great books for Camper English's book clubs, namely Chantal Martineau's\nHow the Gringos Stole Tequila\n, Tristan Dononvan's\nFizz: How Soda Shook Up the World\n, and Robin Wall Kimmerer's\nBraiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants\n. I (re)read a trio of whiskey books for my Angel's Envy Bourbon Book Club that included ones from Bernie Lubber, Dane Huckelbridge, and Reid Mitenbuler, and I added to my knowledge by jumping brands with David Jenning's\nAmerican Spirit: Wild Turkey Bourbon from Ripy to Russell\n. Another favorite from the remaining books that I read came as a recommendation from one of the Bourbon books for my book club was\nStork Club: America's Most Famous Nightspot and the Lost World of Café Society\nby Ralph Blumenthal. Hopefully, I can regain my pace of two books per month in 2022!\n7. Created drinks!\nI posted around 44 of my\nnew creations\nhere on the blog. Some of my favorites include a duo inspired by a new batch of raspberry syrup, namely a mashup of a Negroni and Clover Club called the\nNegroni Club\nand a Pink Lady-Martini combination dubbed the\nGypsy Rose\n. A duo of Cubist/Dada themed ones were the\nNude Descending a Staircase\nthat was inspired by a recipe I acquired from a visit to Amor y Amargo in August and\nA Prelude to a Broken Arm\nas a embittered Sidecar riff. T. Cole Newton's\nCocktail Dive Bar\ninspired New Orleans-style creations such as the\nTin City Sazerac\n. And finally, Jackson Cannon's Heather in Queue plus his 2014 \"Letter to a Young Bartender\" led to my\nLetter to a Younger Self\nScotch-applejack drink.\n8. Visited brewery taprooms.\nPre-vaccination days and the cold weather put a crimp in the first third of 2021, but I was able to visit 45 breweries this year. Of those, the following were new to me: Tributary, Definitive Brewing Co., Trillium (their new spot in Canton), True West, Odd Fellows, Lithermans, Progression, Fort Hill Brewery, Woodland Farms, Odd by Nature, and Hopothecary Ales. Of the return trips, I noticed on my\nUntappd\naccount that there were more than one visit to Oak & Iron, Remnant, Brewery Sylvaticus, Castle Island, Faces Brewing Co., Winter Hill, and True North. And plenty of hops were appreciated on our second floor deck or at my kitchen counter here at home.\n9. Increased my bartender-author cat herd.\n2021 was a sad year when we lost Budgie, our Maine Coon cat of 18 years who passed on at age 19. Embury (named after\nDavid Embury\n) became rather lonely, so in late October, we adopted a young feral cat who we named Boothby after the San Francisco\nbartender-author\n. Embury taught Boothby the ways of indoor life and living with humans, and Boothby has become a delightful work in progress as he just turned one last week (an approximate aged based off his trapping date). We may add a third in 2022 to balance out the age and energy levels of our new recruit, but it is to be determine if we keep with this new naming convention.\n10. The tenth entry always causes me pause.\nThis pandemic has continued to disrupt the continuity of life as things looking better before looking worse. Wearing a mask for 14 hour stretches from getting on the subway to getting out of my Lyft at the end of the night is not a big deal, especially compared to the realization that one of these new strains will get me sick again due to my chosen profession. It has certainly put a crimp in my travel with the effects of my one trip to New York City preventing me from my second one to attend and work an event at the Bar Convent Brooklyn due to my positive lab result. Hopefully, as things improve, either the USBG or my new job at Drink will afford me some travel opportunities or at least local adventures in the future. Luckily, guests at work have been rather understanding as we go either understaffed or without a food menu due to various situations. The show goes on, and with that, I bid you adieu from my year-end wrap up (besides tomorrow's best drinks edition) until 2022. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEg6HLxbHopWoqF9IP02RSMDrQSkUQXzppw5A0EwrnN7MYaPOQq1lbKaWdJbN4HFByNLQER138Mc8y1-lg6-zDKCQ1eVsXewDfaEXamZJ5zXPicgoyHOcgBrOBNVRxQn6OAMnYUHvsMggo18dw4lQ1cU0dSkKdReyJnmdbcBteh6TyO7pcynV1vRVa7TLw=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEhgm5ZZdG4jghnLM1L-TpqCHRkwg7SdbFEwFyBMGNUlXnjmFJx_1YxSU_9A73wjpMt2FWXPzLHpVuebTOtzvdvdK670qxp9-Gkc394ROo2yd7ONaXRAlcGcHJ1jKejWGd_1EFHtrDqo_T6JGTvn_M1uYsNL-v2lzx-FnCAcv8fIf8sTLTXXFu1btt74XA=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEjVbpiacNu6qO-irGPAH7FdIL3JNPZBGVoDJpJpiNmK9H4NIHOM92P833UBEme_zWg4pLqhlqMmAP-mu5cnyUbBVAzt23ADtakUzW6dQCa52j0SXZULk0PjzyUe2jrNYjGAq93luEdkUZpv4OFmZqhiPjmbtAzbtwFJEtkgWz8wyU2IJKwHuYYQtuhjqw=s320", "https://blogger.googleusercontent.com/img/a/AVvXsEgxs6Hju2Ns-gjKF_Dk5P5NDghXFdNO9MWpYPc-bc3arvYDSXjJk1g99a1lJ3gTx6ymPhe6MJ22m2tDYjK8r5XZJvzfWnlLlMQKhqqW09Ky5GpFhbwmr0BvIidrtKRjdFhyHOa36XtizE0gyqR5Fip4ZWDGC2vwBJRVzp-VpmV42X9t9RBbCtrJR7E87w=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEg6HLxbHopWoqF9IP02RSMDrQSkUQXzppw5A0EwrnN7MYaPOQq1lbKaWdJbN4HFByNLQER138Mc8y1-lg6-zDKCQ1eVsXewDfaEXamZJ5zXPicgoyHOcgBrOBNVRxQn6OAMnYUHvsMggo18dw4lQ1cU0dSkKdReyJnmdbcBteh6TyO7pcynV1vRVa7TLw=s800", "comment_count": 0 }, { "title": "aces & eights", "url": "https://cocktailvirgin.blogspot.com/2021/12/aces-eights.html", "published": "2021-12-31T10:00:00.021-05:00", "updated": "2021-12-31T10:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jarred Weigand", "source": "Death & Co.'s Welcome Home", "year": 2016 }, "categories": [ "amaro", "bitters (mole)", "kahlua", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/2 oz Meletti Amaro", "1 tsp Galliano Ristretto", "1 tsp Vanilla Syrup", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/2 oz Meletti Amaro\n1 tsp Galliano Ristretto\n1 tsp Vanilla Syrup\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nAfter returning from my bar shift late two Fridays ago, I was in a rush to make a drink and get to bed; therefore, I reached for a recent reliable source of great recipes – namely, Death & Co.'s\nWelcome Home\nbook. There, I was lured in a with a great tequila and amaro nightcap called Aces & Eights created by Jarred Weigand in 2016. He named his cocktail after the hand allegedly held by Wild Bill Hickok when he was shot dead: the Dead Man's Hand of a pair of black aces and a pair of black eights (the identity of the fifth card has been lost to history not to mention the difficulty in determining the veracity of this lore). Here, the Aces & Eights began with an orange and vegetal aroma with darker notes from the amaro and coffee liqueur. Next, caramel and roast elements on the sip shot forth into tequila, herbal, coffee, chocolate, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjK2FXxngM63MTu7422xzoAKJmLsJ8CXOSbVSJxHL5AHOOcBXpT6wEfYwMSXqIpXL-1ta-NxReK0szgs5el-q9NUPIDl3SP9QxE8_g35H-6RE56ShEiJDoeO5mQ-PtP3nHxL8MIoZUD1d-VJYQm3tOSXc_uN-7anLG-NXmThZeJCNj1XmT1W41YDVImoA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjK2FXxngM63MTu7422xzoAKJmLsJ8CXOSbVSJxHL5AHOOcBXpT6wEfYwMSXqIpXL-1ta-NxReK0szgs5el-q9NUPIDl3SP9QxE8_g35H-6RE56ShEiJDoeO5mQ-PtP3nHxL8MIoZUD1d-VJYQm3tOSXc_uN-7anLG-NXmThZeJCNj1XmT1W41YDVImoA=s800", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2021 ::", "url": "https://cocktailvirgin.blogspot.com/2022/01/freds-picks-for-top-cocktails-of-2021.html", "published": "2022-01-01T08:00:00.356-05:00", "updated": "2022-01-01T08:00:00.210-05:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "At the end of 2010, I was challenged to declare my favorite drink of the year, and I was overwhelmed for there were so many good options to chose from. My choices were influenced by two factors -- tastiness and uniqueness; it had to be both memorable and worth repeating. In the past years, I did one post for drinks that I had out at bars and one post for drinks that I had at home; however, as I found myself going out less due to my work schedule and other factors, I cut it down to one post a few years ago. The pandemic was not a part of that decision, but it certainly affected my bar visitation rates (save for my brand work that I did up until November) in 2021. Each month here was selected for when the drink post appeared and not when it was enjoyed (unlike my real time\nInstagram\naccount, I have a two week delay here before it posts to give myself an ample window to write). Like I mentioned last year, please take a moment to think of our local bars as they struggle to survive and to the workers risk their health to keep the hospitality and libations flowing. Indeed, my current bar job is on a two week hiatus as Omicron is surging here in Boston. Without further ado, here is the twelfth annual installment of my best drinks for the year with a runner up or two listed.\nJanuary:\nFor a top spot, I rather enjoyed Sother Teague's room temperature\nJust the Paperwork\nfrom his amazing\nI'm Just Here for the Drinks\nbook; room temperature drinks are harder to plan and balance (some combinations are better before ice and chilling enters the equation), and this one succeeds. For runners up, the dessert-y\nElvis Ziggurat\nby Chris Goad at Canon in Seattle and Toby Cecchini's nightcap Manhattan\nThe Erin\nfrom Brad Parsons'\nLast Call\ndeserve nods. Strangely, all three are great but different ways to end one's night.\nFebruary:\nSimplicity was everything in Mikey Diehl's\nHawaiian War Chant\nthat he created as a Tiki-fied Rum Old Fashioned to satisfy his whiskey crowd via Amanda Schuster's\nNew York Cocktails\n. A smoky Boulevardier-inspired number, Kyle Martin's\nBoulevard of Broken Dreams\n, and a Martini meets a Bijou, Little Branch's\nZephyr\nthat I sourced from the Hawthorne's bar bible, were noteworthy for the shortest month of the year.\nMarch:\nTobacco Road\nas a mezcal Remember the Alimony won me over; Nick Caruana's 2014 recipe showcased complexity in its simplicity. Two gin drinks also got my attention in March – namely Misty Kalkofen's Hanky Panky-inspired\nHocus Pocus\nthat she created at Drink circa 2010 for the Fourty-Four Bar in New York City, and Chuck Taggart's New Order-themed\nBizarre Love Triangle\nof an Adonis/Bamboo meeting a Perfect Martini.\nApril:\nInstead of picking runners-up, I'm granting April a split decision for top dog. Kyle Davidson's\nInterpol\nshowed me that with the help of citrus, Cardamaro can generate stunning pineapple flavors. I was also equally impressed with\nWhen My Train Pulls In\nby Chris Dempsey for the apricot-Swedish punsch combination (that I uncovered in the Havana Cocktail) helped to mollify Fernet rather well.\nMay:\nThe\nLuxuria\nby Benjamin Perri from the 2020\nCommunity Cocktails\nbook reminded me a bit of the Down & Brown and other drinks and made for a great night cap. Two rum recipes won me over for honorable mention: Maks Pazuniak's\nSonic Sunset\nthat was an elegantly complex Daiquiri from the\nJupiter Disco: Preservation\nzine, and Carlo Caroscio's El Presidente riff\nEl Capitan\nthat he created during his first year at Backbar and posted to the\nKindred Cocktails\ndatabase.\nJune:\nLike Carlo's drink, Misty Kalkofen entered one of hers into\nKindred Cocktails\nand it got my approval for June's top spot; the\nTwo Orchard Thieves\ncrafted at Drink circa 2010 delightfully paired apple brandy and Genever with complementary liqueurs. For bronze and silver (no order specified) were two mezcal drinks. I finally got around to enjoying Erick Castro's 2015\nFive Point Palm Exploding Heart Technique\n, and the\nCommunity Cocktails\nbook's\nMan in Black\nby Casey Estrada which took Bourbon into the American Southwest.\nJuly:\nLike April, I'm calling this a tie between two amaro-banana liqueur cocktails. Ryan Polhemus'\nBanana Toronto\nat Offsuit amazed me with how well crème de banane worked with Fernet (full disclosure, my visit was paid for by my brand at the time, but sub in your favorite Bourbon here). And Chad Austin's\nRobert Dinero's Facial Expression\nfrom his\nEveryone Has a F*cking Cocktail Book\nstunned me with smoke notes and the banana-Cynar duo.\nAugust:\nIt took me a while to have a bottle of Ting grapefruit soda in house, but it paid off when I made Martin Cate's\nThe Ernesto\nfrom the\nSmuggler's Cove\nbook as a complex Paloma riff. Also noteworthy were Leo Robitschek's\nNorth Sea Oil\nfrom the\nNoMad Cocktail Book\nwhich intrigued me with its aquavit-Scotch combination and Keith Waldbauer's coffee-tinged tequila Manhattan riff, the\nRevelator\n, from the\nCommunity Cocktails\nbook.\nSeptember:\nImbibe Magazine\nprovided Isaac Shumway's\nGreat Silence\nas a multi-layered bitter mezcal Sour that I gave the nod to. Two of Rafa Garcia Febles' recipes spoke to me with the tropical-fruity 1794 riff\nFrank Hinton\nbeing the runner up here (not a pick, but his\nBoardroom\nwas a great nightcap), and the other runner up was Phil Ward's\nJacko's End\nthat appears in Paul Clarke's\nThe Cocktail Chronicles\nand reminded me of his Shruff's End.\nOctober:\nOctober was a tough one to narrow down for me, but Joaquin Simo's\nNitty Gritty\nfrom the\nDeath & Co. Cocktail Book\ntook mezcal in a Martini direction with briny Manzanilla sherry and light apricot and Benedictine modifiers and was a sight to behold. Two gin drinks got honorable mention with Kaleb Cribb's\nThe Minton\nas a Negroni that wasn't and Christopher Bevin's\nA Study in Pink\nas a Jasmine that wasn't both via\nKindred Cocktails\n.\nNovember:\nI had a hard time ordering my three picks after narrowing it down from six, but\nChristmas in Prison\nby Timothy Miner checked a lot of seasonal flavor boxes not to mention being one of my entries into Sherry Week 2021. Brian Miller's Pisco Sour tribute to the Godfather of the Boston Cocktail Scene with the\nBrother Cleve Sour\nfrom Dale DeGroff's\nThe New Craft of the Cocktail\nand Shore Leave's tropical morning Sazerac, the\nDawn of Hospitality\n, both caught my attention in November.\nDecember:\nOne of the many Sazerac variations from T. Cole Newton's\nCocktail Dive Bar\nbook stood out for December, for the coffee-rinse in the\nLuchador\nwas rather unique and stunning; I'm considering bringing it into my repertoire for the coming year with perhaps upping the tequila to 2 ounces. My bartending at Drink has taught me that the\nCharlie Chaplin\nfrom the 1930s\nThe Old Waldorf-Astoria Bar Book\nhas a cult following here in Boston, and not only did I enjoy the drink, I dig Frank Caiafa's gin addition suggestion as well. Along with the Charlie Chaplin, consideration is paid to Backbar's\nRicky Bobby Burns\nas a embittered Scotch drink that I experienced during a bartender's First Fifty initiation rite.\nTrends:\nI definitely noted an uptick in mezcal used in citrus-free straight-spirits recipes as both an accent and as a base. Cognac recipes kept my attention for 2021 as did Manhattan and Sazerac riffs. Amaro used to generate fruit flavors or paired with fruit flavors was a cool trend, and banana liqueur with or without amaro was certainly more than a curiosity. The clean crispness of Fino and Manzanilla sherries was a delight this year, especially the brininess of Manzanilla when matched with agave spirits. Finally, elegance through simplicity\nwon out more often than 7 ingredient drinks (although don't skimp on ingredients in my tropical drinks please!).\nConclusions:\nIt was a real confusing time looking back over this past year as some drinks as far back as March seemed so much more recent and ones in October seemed like only yesterday. 2021 has been as bizarre of a mind game as 2020 has, but luckily, it was a tasty one for drinks. As I declared last year, \"I have a feeling that the drinks mentioned above helped get me through the year that it was.\" Perhaps that is always true, but so much more so in the last two. Overall, I condensed the mass to 34 recipes as mementos of my trip around the sun. Good luck to all of your cocktail adventures in 2022 and stay in touch!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIVhJujmpHj3BSdnOlAiLd-Rnqt7bWygqZAlAkXh6K5uUlwHMgqfzJEEZPJ1h9uj-htJup7CsvKsf_tUWrbJ9adgefVDZfjGMLlHmIV9pfIDTttKXu-3_GC9geOK4PmEv6RHWz8HoijmK/s320/zephyr6022.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6sNd9kAt0jtVqxmFwL4j-8ki5Ll__oTt7v7dt1Rb_8DRU1L2KWAfQxW3yfHB8voZHh13UUfrl08IyR9lvOH81B-zOfwbEmWq6SsXJWaERiMhclif6u07_3zCG6dbLlRAjKbe902-b8GP/s320/sonicsunset6220.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsDxeYiDOxQ_PJ4pYrKyxMJymdsTuoweUIn7YfCGeY7BgPeFVg8pCZhu0Hi0HYc6YyV77ow3cRxPlYpyf_9wq7TddjxXAcLw1go4AiDigU1vbb6iL0OkdEtd4Gd0N9gG89aSuTip_oYAV/s320/maninblack6276.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmCg5bvJXBUY-DEMKCV4HWhqQxJqp8RrEl4sGmpakM614sjnq8s15Xdb9hpZw7-v8IN5Xvy_ZOVVm213JGxmTPaOyrY9R2oNo1KRiiB6zGTuQvB8OdUeZrpIUkFlsBqvAZ21MZMckrb_3/s320/ernesto6357.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhiELy6sJNu8bin44WP4zCP4vduJ1_MbHUZiAVCW_cbhwaItcRp_lmkLhBSXnrlillCM_PLwtcV6sBk9VZVHDY4WSVnuOMehEmM9uI__KtnbPABXZzIy9LXAH_D8dTlN0IwDGjrJ_AUaV/s320/nittygritty6485.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIVhJujmpHj3BSdnOlAiLd-Rnqt7bWygqZAlAkXh6K5uUlwHMgqfzJEEZPJ1h9uj-htJup7CsvKsf_tUWrbJ9adgefVDZfjGMLlHmIV9pfIDTttKXu-3_GC9geOK4PmEv6RHWz8HoijmK/s800/zephyr6022.jpg", "comment_count": 0 }, { "title": "yeoman's grog", "url": "https://cocktailvirgin.blogspot.com/2022/01/yeomans-grog.html", "published": "2022-01-02T08:00:00.037-05:00", "updated": "2022-01-02T08:00:00.242-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Steve Wahlin", "source": "Mai Kai", "year": null }, "categories": [ "grapefruit juice", "honey", "lime juice", "pimento dram", "rum", "simple syrup (vanilla)", "soda" ], "ingredients": [ "1 oz Light Puerto Rican Rum (Bacardi 4 Year)", "1 oz Dark Jamaican Rum (Coruba)", "1 oz Demerara Rum (El Dorado 5 Year)", "1 1/2 oz Grapefruit Juice", "3/4 oz Lime Juice", "3/4oz Honey Syrup 2:1 (1 oz 1:1)", "1/2 tsp Donn's Spices #2 (1/4 tsp Vanilla Syrup + 1/4 tsp Hamilton's Allspice Dram)", "1/2 oz Soda Water" ], "instructions": null, "body_text": "1 oz Light Puerto Rican Rum (Bacardi 4 Year)\n1 oz Dark Jamaican Rum (Coruba)\n1 oz Demerara Rum (El Dorado 5 Year)\n1 1/2 oz Grapefruit Juice\n3/4 oz Lime Juice\n3/4oz Honey Syrup 2:1 (1 oz 1:1)\n1/2 tsp Donn's Spices #2 (1/4 tsp Vanilla Syrup + 1/4 tsp Hamilton's Allspice Dram)\n1/2 oz Soda Water\nPulse blend in a top-down mixer with 1 cup crushed ice for 5-7 seconds (shake all but soda water with ice), and strain into a double old fashioned glass with an ice cone-straw (plus the soda water).\nTwo Sundays ago, I made use of my first night off in a bit to make a more involved recipe. That led me to look through the\nAtomic Grog Blog\n's articles for something tropical, and I was drawn in by a tribute to one of Mai Kai's guarded recipes, the Yeoman's Grog, as interpreted by Steve Wahlin. The fruit, honey, and perhaps vanilla elements in the mix helped to conjure up a passion fruit and grapefruit aroma to the nose despite no passion fruit purée, syrup, or liqueur being present in the mix. Next, the passion fruit note continued on into the sip where it was joined by grapefruit, lime, and honey flavors, and the swallow sailed in with rum, honey, and allspice.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhtAB4mGw1sQ0noaiDCfEEXRIywNP8OAVUMYSprX5d6hkCRikM95_Fxi-GRG3GxsFfmSULP5CHHtXGcceZMB70C0WyEhh4eFj1z5ZJqgdfK1XqX-dniciZI9TJng02alA-_M3c6rPmbw_DX35Ub_P5QmbrDJCp2VULW-u1hKy8kRwQkiRX8wwjQAXF51A=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhtAB4mGw1sQ0noaiDCfEEXRIywNP8OAVUMYSprX5d6hkCRikM95_Fxi-GRG3GxsFfmSULP5CHHtXGcceZMB70C0WyEhh4eFj1z5ZJqgdfK1XqX-dniciZI9TJng02alA-_M3c6rPmbw_DX35Ub_P5QmbrDJCp2VULW-u1hKy8kRwQkiRX8wwjQAXF51A=s800", "comment_count": 0 }, { "title": "love & murder", "url": "https://cocktailvirgin.blogspot.com/2022/01/love-murder.html", "published": "2022-01-03T08:00:00.024-05:00", "updated": "2022-01-03T08:00:00.256-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nicholas Bennett", "source": "Porchlight", "year": null }, "categories": [ "campari", "chartreuse (green)", "lime juice", "simple syrup" ], "ingredients": [ "1 oz Campari (3/4 oz)", "1 oz Green Chartreuse (3/4 oz)", "1 oz Lime Juice (3/4 oz)", "3/4 oz Simple Syrup (1/2 oz)", "4 drop Saline (1 pinch Salt)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Campari (3/4 oz)\n1 oz Green Chartreuse (3/4 oz)\n1 oz Lime Juice (3/4 oz)\n3/4 oz Simple Syrup (1/2 oz)\n4 drop Saline (1 pinch Salt)\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I decided to make an interesting recipe that I had spotted on\nInstagram\nvia @mtcocktails' account called the Love & Murder. I tracked the drink down to a\nLiquor.com\narticle which attributed it to Nicholas Bennett at Porchlight in New York City. The Love & Murder is a Campari-Chartreuse Daiquiri of sorts akin to the Cynar-Chartreuse one,\nThe Drink of Laughter & Forgetting\n, and Bennett named it after a Broadway play, \"The Gentleman's Guide to Love & Murder.\" In the glass, it proffered an herbal aspect from the Chartreuse and an orange one from the Campari to the nose. Next, the lime-driven sip led into herbal notes finishing with bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEg2g3OtXmbXX9Tdwv5kbqbJFSgsfOLI1m43gXTVuWcMLNTETZ8WwOovBRjKK_EGs0bcgJECSEIPupGjp7ufEt53FfCJXEhevsabdz1LKwWJflDD7tXI1LA1Rz6WMtuSA0Hw9L9gkypH8uATzBeV_u1KhncPZR28FczrSd2v-2mgxcomHb9RJUyuGZsc9g=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEg2g3OtXmbXX9Tdwv5kbqbJFSgsfOLI1m43gXTVuWcMLNTETZ8WwOovBRjKK_EGs0bcgJECSEIPupGjp7ufEt53FfCJXEhevsabdz1LKwWJflDD7tXI1LA1Rz6WMtuSA0Hw9L9gkypH8uATzBeV_u1KhncPZR28FczrSd2v-2mgxcomHb9RJUyuGZsc9g=s800", "comment_count": 0 }, { "title": "the phrasemaker", "url": "https://cocktailvirgin.blogspot.com/2022/01/the-phrasemaker.html", "published": "2022-01-04T08:00:00.056-05:00", "updated": "2022-01-04T08:00:00.235-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (mole)", "gin", "pineapple syrup", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Old Tom Gin (Ransom)", "1 oz Dry Vermouth (Noilly Prat)", "1/4 oz Benedictine", "1/4 oz Pineapple Syrup", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "3/4 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Old Tom Gin (Ransom)\n1 oz Dry Vermouth (Noilly Prat)\n1/4 oz Benedictine\n1/4 oz Pineapple Syrup\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I decided to work on my #SecretSanté drink for my chosen internet bartender. The yearly\nInstagram\nevent was conceived a few seasons ago by Matthias Soberon, and this year it chained 240 accounts to make drinks for another. I was assigned Zach M. @allequalparts from Augusta, Georgia, and I set out to figure out what his cocktail interests were by perusing a few dozen of his posts. After gathering up his favorite spirits, modifiers, and bitters, I set to work and fit it to a\n1919 Cocktail\nstructure. His interest in both rye and Old Tom gin made me think of the\nCall of the Wild\n, so I knew that the combination could work. Two sweeteners that he included in his cocktails were Benedictine and pineapple syrup, so why not both? Dry vermouth seemed necessary to balance the drink instead of something more bitter like Punt e Mes or oxidized like Oloroso sherry which both might drown out the pineapple notes. Finally, his sponsored post for Angostura Cocoa Bitters rounded off the recipe. For a name, I dubbed this drink after the nickname of one Augusta's most famous residents, Woodrow Wilson, which also seemed fitting since the 1919 aspect fell in the middle of his presidential term. That nickname was the Phrasemaker after his mastery of language and his not needing a speech writer during his career.\nThe Phrasemaker spoke out with a chocolate, pineapple, and rye aroma. Next, a lightly caramel sip led into rye, juniper, pineapple, and herbal flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjzHyoPqMQGR9gD3ttsVpiuvL84HaVIK8xkf5myc3r2usCkBjC-EMceQ7MUXFMYI1x34HdYXFrlc4DwWUKjZfABY-DbTHQv7ojY9SUwx-jRMjnZr9PUjOXiKXBMEOh9rIG7ZM5pJcUyFCrEG7cxhysYFM3ego-8PEwSSIt8HayLkPXZ-wwxh5vdaeKr7w=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjzHyoPqMQGR9gD3ttsVpiuvL84HaVIK8xkf5myc3r2usCkBjC-EMceQ7MUXFMYI1x34HdYXFrlc4DwWUKjZfABY-DbTHQv7ojY9SUwx-jRMjnZr9PUjOXiKXBMEOh9rIG7ZM5pJcUyFCrEG7cxhysYFM3ego-8PEwSSIt8HayLkPXZ-wwxh5vdaeKr7w=s800", "comment_count": 0 }, { "title": "tragedy plus lime", "url": "https://cocktailvirgin.blogspot.com/2022/01/tragedy-plus-lime.html", "published": "2022-01-05T08:00:00.046-05:00", "updated": "2022-01-05T08:00:00.199-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "S. Bumgarner", "source": null, "year": null }, "categories": [ "lime juice", "malört", "mezcal", "pamplemousse", "sherry" ], "ingredients": [ "1 oz Mezcal (Mezcal Union)", "1/2 oz Lustau Amontillado Sherry", "1/2 oz Jeppson's Malört", "3/4 oz Grapefruit Liqueur (St. Elder)", "3/4 oz Lime Juice", "1 pinch Salt" ], "instructions": "Shake with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 oz Mezcal (Mezcal Union)\n1/2 oz Lustau Amontillado Sherry\n1/2 oz Jeppson's Malört\n3/4 oz Grapefruit Liqueur (St. Elder)\n3/4 oz Lime Juice\n1 pinch Salt\nShake with ice and strain into an old fashioned glass with a large ice cube.\nTwo Wednesdays ago, I spotted the humorously named recipe Tragedy Plus Lime that was created by a S. Bumgarner. Not only was I lured in by the pun, but I was curious as to how grapefruit liqueur and other elements would work with Malört. The name was based on the quote \"Comedy equals tragedy plus time\" that has often been attributed to Mark Twain; however, Twain may have said, \"Humor is tragedy plus time.\" Others have unearthed a 1957 interview with Steve Allen who declared, \"Man jokes about the things that depress him, but he usually waits till a certain amount of time has passed... I guess you can make a mathematical formula out of it. Tragedy plus time equals comedy.\" Lenny Bruce put his own spin on it by saying, \"Satire is tragedy plus time.\" Otherwise, one might ask \"\nToo Soon?\n\"\nThe drink database entry had the description \"A Malört Margarita for those summer afternoons tinged with a hint of regret.\" With that, I set off mixing. Tragedy Plus Lime met the nose with a smoky agave aroma that led into a dry grape and lime sip. Next, the swallow followed through with mezcal, bitter herbal, and grapefruit notes. Overall, the balance was very much on the dry side of things, but I kept returning to the glass for another sip.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjMg2a0ceuW7l8rhHhk1mIh20auVstuhklasltTPLTJ_ZOMJa0u7iSnDIrPepO_eWWe4EBWf5Bs1HX9esubARwjDcY4jJh3gkYX1xYNW2qGddkgWIJePe2LHmBJyOs6K4vU0MH32c9tjF3SEu0QelOS1gpKFOaoXdZTpo3P5Fo--v3f0Yo8PeE8cqMhUw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjMg2a0ceuW7l8rhHhk1mIh20auVstuhklasltTPLTJ_ZOMJa0u7iSnDIrPepO_eWWe4EBWf5Bs1HX9esubARwjDcY4jJh3gkYX1xYNW2qGddkgWIJePe2LHmBJyOs6K4vU0MH32c9tjF3SEu0QelOS1gpKFOaoXdZTpo3P5Fo--v3f0Yo8PeE8cqMhUw=s800", "comment_count": 0 }, { "title": "love bug", "url": "https://cocktailvirgin.blogspot.com/2022/01/love-bug.html", "published": "2022-01-06T08:00:00.012-05:00", "updated": "2022-01-06T08:00:00.198-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Penton", "source": "Death & Co.'s Welcome Home", "year": 2019 }, "categories": [ "bitters (Peychaud's)", "egg white", "lime juice", "mezcal", "pineapple juice", "raspberry syrup", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Cimarron)", "1/2 oz Mezcal (Mezcal Union)", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Raspberry Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a stripe (4 dots) of Peychaud's Bitters across the top.", "body_text": "1 1/2 oz Tequila (Cimarron)\n1/2 oz Mezcal (Mezcal Union)\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Raspberry Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a stripe (4 dots) of Peychaud's Bitters across the top.\nTwo Thursdays ago, I ventured back into Death & Co.'s\nWelcome Home\nbook where I spied the agave\nClover Club\nriff called the Love Bug. The drink was crafted by Sam Penton in 2019, and he dubbed the it after the nickname for his partner. In the glass, the Love Bug proffered a cherry-anise and smokey agave nose. Next, a creamy lime, berry, and pineapple sip flowed into agave, smoke, and raspberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEilDnQtRwhrrs_F7uOt4JKapJEIMKw6F1qT4SiFcdWd5ueN7gcEN7QdOYXaEPxbxT-NDJzil5iVigQMgoLXJGLcSPpAlVpRZUpEbqzNNwyNX6JEMeMXJWX7V1hJc9qke2f7b2qh8W3wpYaou2KLAxSM5RQOSD9xM1UHyk-rHeNycM_OsX98kxX-v0GDAg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEilDnQtRwhrrs_F7uOt4JKapJEIMKw6F1qT4SiFcdWd5ueN7gcEN7QdOYXaEPxbxT-NDJzil5iVigQMgoLXJGLcSPpAlVpRZUpEbqzNNwyNX6JEMeMXJWX7V1hJc9qke2f7b2qh8W3wpYaou2KLAxSM5RQOSD9xM1UHyk-rHeNycM_OsX98kxX-v0GDAg=s800", "comment_count": 0 }, { "title": ":: books that cite fred yarm's work ::", "url": "https://cocktailvirgin.blogspot.com/2022/01/books-that-cite-fred-yarms-work.html", "published": "2022-01-06T11:30:00.014-05:00", "updated": "2026-04-06T10:31:21.179-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "01." ], "instructions": null, "body_text": "Earlier this week, Camper English on\nAlcademics\ndecided to compile a list of books that used his material and cited him in the text. Since my mind can only handle so any memories at once, I decided to write them down too, and I listed them in order of their first publication year.\n01.\nAnnual Manual for Bartenders 2011\n, Gary Regan (2011).\n02.\nDrink & Tell: A Boston Cocktail Book\n, Frederic Yarm (2012).\n03.\n901 Very Good Cocktails\n, Stew Ellington (2012).\n04.\nThe Negroni\n, Gary Regan (2013, 2015).\n05.\nCraft Cocktails at Home\n, Kevin Liu (2013).\n06.\n101 Best New Cocktails (of 2013) Volume 3\n, Gary Regan (2014).\n07.\nShrubs\n, Michael Dietsch (2014, 2016).\n08.\n101 Best New Cocktails (of 2014) Volume 4\n, Gary Regan (2015).\n09.\n101 Best New Cocktails (of 2015) Volume 5\n, Gary Regan (2016).\n10.\nThe Complete Cocktail Manual\n, Lou Bustamante (2016).\n11.\n1210 More Very Good Cocktails\n, Stew Ellington (2016).\n12.\nDifford's Guide to Cocktails Vol. 12\n(plus future volumes), Simon Difford (2016 and future volumes).\n13.\nBoston Cocktails: Drunk & Told\n, Frederic Yarm (2017).\n14.\nLost Recipes of Prohibition\n, Matthew Rowley (2017).\n15.\nThe Joy of Mixology, Revised & Updated Edition\n, Gary Regan (2018).\n16.\nRomantic Cocktails\n, Clair McLafferty (2019).\n17.\nTiki Triangle\n, Justin Cristaldi (2019).\n18.\nBatch Cocktails\n, Maggie Hoffman (2019).\n19.\nThe Cocktail Seminars\n, Brian Hoefling (2021).\n20.\nOxford Companion to Spirits & Cocktails\n, David Wondrich & Noah Rothbaum (2021).\n21.\nCheers!: Cocktails & Toasts to Celebrate Every Day of the Year\n, Philip Greene (2022).\n22.\nThat's Amaro: An Amaro Cocktail Book\n, J.E. Clapham (2024).\n23.\nBrancaphile: A Fernet-Branca Cocktail Book\n, J.E. Clapham (2024).\n24.\nBeyond Campare: A Campari Cocktail Book\n, J.E. Clapham (2024).\n25.\nThe Chartreuse Cocktail Book\n, J.E. Clapham (2024).\n26.\nThe Dubonnet Cocktail Book\n, J.E. Clapham (2024).\n27.\nThe Benedictine Cocktail Book\n, J.E. Clapham (2025).\n28.\nSpooky Cocktails\n, Clair McLafferty (2025).\n29.\nThe Chartreuse Cocktail Book: Volume 2\n,\nJ.E. Clapham (2025).\n30.\nThe Cynar Cocktail Book\n, J.E. Clapham (2025).\n31.\nThe Suze Cocktail Book\n, J.E. Clapham (2025).\n32.\nThe Smith & Cross Cocktail Book: How to mix the ultimate Jamaica Rum\n, J.E. Clapham (2025).\n33.\nThe Cherry Heering Cocktail Book\n, J.E. Clapham (2026).", "images": [], "thumbnail_url": null, "comment_count": 0 }, { "title": "gold medal", "url": "https://cocktailvirgin.blogspot.com/2022/01/gold-medal.html", "published": "2022-01-07T08:00:00.030-05:00", "updated": "2022-01-07T08:00:00.222-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1700 Drinks for the Man Behind the Bar", "year": null }, "categories": [ "absinthe", "gin", "lime juice", "swedish punsch", "whiskey (Rye)" ], "ingredients": [ "1/4 Seagram's Rye (3/4 oz Old Overholt)", "1/4 Plymouth Gin (3/4 oz Bombay Dry)", "1/4 Swedish Punsch (3/4 oz Kronan)", "1/4 Lime Juice (3/4 oz)", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/4 Seagram's Rye (3/4 oz Old Overholt)\n1/4 Plymouth Gin (3/4 oz Bombay Dry)\n1/4 Swedish Punsch (3/4 oz Kronan)\n1/4 Lime Juice (3/4 oz)\n1 dash Absinthe (20 drop St. George)\nShake with ice and strain into a cocktail glass.\nTwo Fridays ago, I had spotted a reference to the book\n1700 Drinks for the Man Behind the Bar\nand pulled up my copy. There, I noted the Gold Medal that reminded me a little of Crosby Gaige's Swedish punsch-containing\nCorpse Reviver\nvariation as well as Gaige's\nPalliative Potion for Pomona\n. Here, instead of an aromatized wine, it was a split base spirit akin to the structure of the two spirits\nBetween the Sheets\nas compared to the Lillet-containing\nHoop La\n. Once prepared, the Gold Medal welcomed the senses with a lime, rye, and anise bouquet. Next, a lime and caramel sip entered into a rye, gin, tart lime, tea, and rum funk swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiL5YEAjGhicnUEUoO1_HUziQle9FqtjxFxjKCqZfJ26S4ziobWAsTxabe3y2VgecpLXv36YCzDb055659JQo02VW-Uh2z_bdro2Q7mauMblQ56IlRK6hWGFHZDvvgcAq85KMIMv4ncRzXM6TRQzLEfQ4z45DwKzR0bz9h9yrwzDZO8T5jMr7eT8z7vDQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiL5YEAjGhicnUEUoO1_HUziQle9FqtjxFxjKCqZfJ26S4ziobWAsTxabe3y2VgecpLXv36YCzDb055659JQo02VW-Uh2z_bdro2Q7mauMblQ56IlRK6hWGFHZDvvgcAq85KMIMv4ncRzXM6TRQzLEfQ4z45DwKzR0bz9h9yrwzDZO8T5jMr7eT8z7vDQ=s800", "comment_count": 0 }, { "title": "nite tripper", "url": "https://cocktailvirgin.blogspot.com/2022/01/nite-tripper.html", "published": "2022-01-08T08:00:00.022-05:00", "updated": "2022-01-08T08:00:00.202-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jon Armstrong", "source": "Death & Co.: Welcome Home", "year": 2015 }, "categories": [ "cynar", "pamplemousse", "st. germain", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey 101 Rye (Rittenhouse Bonded)", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Cynar", "1 tsp Grapefruit Liqueur (St. Elder)", "1/2 tsp St. Germain (St. Elder)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oils from a twist (include peel).", "body_text": "2 oz Wild Turkey 101 Rye (Rittenhouse Bonded)\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Cynar\n1 tsp Grapefruit Liqueur (St. Elder)\n1/2 tsp St. Germain (St. Elder)\nStir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oils from a twist (include peel).\nTwo Saturdays ago after a large Christmas Day dinner, I looked to Death & Co.'s\nWelcome Home\nbook for a nightcap. There, I was lured in by the Nite Tripper which was distinct from Chris Hannah'\nNight Tripper\ndespite both having an American whiskey with amaro style to them. This Nite Tripper was created by Jon Armstrong in 2015 and began with grapefruit, floral, and herbal aromas. Next, grapefruit and white wine notes on the sip fled into rye and caramel-herbal flavors on the swallow with a floral grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEg7Ubp3l66xyjv-dstXXQsQcRgjXIRxOQsqUsXZXWrBIF3xcipot4GdkZ_cGYTFqD79i_nt8SsKee1x8SFFmYg67CCHyWWAUbc9_cy_spPnlcVDXsTB4aMb9LBssJTI7qzskomBAoXCVApj9Eco7X_YB463d-UHfLOV3-CEF8nn76V2L4T5mBhe39c7tg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEg7Ubp3l66xyjv-dstXXQsQcRgjXIRxOQsqUsXZXWrBIF3xcipot4GdkZ_cGYTFqD79i_nt8SsKee1x8SFFmYg67CCHyWWAUbc9_cy_spPnlcVDXsTB4aMb9LBssJTI7qzskomBAoXCVApj9Eco7X_YB463d-UHfLOV3-CEF8nn76V2L4T5mBhe39c7tg=s800", "comment_count": 0 }, { "title": "someone else", "url": "https://cocktailvirgin.blogspot.com/2022/01/someone-else.html", "published": "2022-01-09T08:00:00.046-05:00", "updated": "2022-01-09T08:00:00.196-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Stephen Shellenberger", "source": "Dante", "year": 2008 }, "categories": [ "apricot liqueur", "cynar", "scotch", "vermouth (dry)" ], "ingredients": [ "1 oz Macallan 12 Year Scotch (Famous Grouse)", "1 oz Boissiere Dry Vermouth (Noilly Prat)", "1/2 oz Cynar", "1/2 oz Marie Brizard Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Macallan 12 Year Scotch (Famous Grouse)\n1 oz Boissiere Dry Vermouth (Noilly Prat)\n1/2 oz Cynar\n1/2 oz Marie Brizard Apricot Liqueur (Rothman & Winter)\nStir with ice and strain into a cocktail coupe.\nI was perusing\nKindred Cocktails\nwhen I spotted a recipe that reminded me of the\nAlto Cucina\ncalled the Someone Else. The similarities of the drinks where this had apricot in place of the other's elderflower liqueur were no coincidence for both were created by Stephen Shellenberger circa 2008 when he was working at Dante in Cambridge, MA. While the Alto Cucina ended up in\nImbibe Magazine\nin 2009, this one was posted by Stephen on\neGullet\nand left unnamed. When an eGullet user suggested \"Who Else?\" as a name as in \"who else besides Stephen would craft this?\",\nKindred Cocktails\n' Dan Chadwick dubbed it \"Someone Else\" for the database. The switch to Cynar-apricot liqueur made me think of the\nOne One Thousand\n, and I wondered how that pairing would change it from the elderflower version that I was already familiar with.\nThe Someone Else met the nose with an apricot and floral aroma. Next, caramel and stone fruit notes on the sip stepped aside for Scotch and herbal flavors on the swallow with an apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEig3GNBjzrxcq01s-az3TTCCmFdxQZRBBIxHVXcApn_JIdeWam7SaqTNKfUs6ov7CYvQvA1GGuTL1XXtt6KBf-VJDHPaewd3JHtbk5c8t5VLtaP60XTdyhYly1FWPQhgi_E5LgfhxQ23J-Dv8aiG1ejTgUNE-V8Cyv_cIwla4oSwZXKkzgwOpRZ8dBGdQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEig3GNBjzrxcq01s-az3TTCCmFdxQZRBBIxHVXcApn_JIdeWam7SaqTNKfUs6ov7CYvQvA1GGuTL1XXtt6KBf-VJDHPaewd3JHtbk5c8t5VLtaP60XTdyhYly1FWPQhgi_E5LgfhxQ23J-Dv8aiG1ejTgUNE-V8Cyv_cIwla4oSwZXKkzgwOpRZ8dBGdQ=s800", "comment_count": 0 }, { "title": "storyville", "url": "https://cocktailvirgin.blogspot.com/2022/01/storyville.html", "published": "2022-01-10T08:00:00.005-05:00", "updated": "2022-01-10T08:00:00.259-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2013 }, "categories": [ "bitters (Angostura)", "brandy", "chartreuse (yellow)", "mezcal", "quinquina" ], "ingredients": [ "1 oz Brandy (Du Peyrat Selection Cognac)", "1 oz Mezcal (Mezcal Union)", "3/4 oz Bonal Gentiane-Quina", "1/4 oz Yellow Chartreuse", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a big ice cube, and garnish with a lemon twist.", "body_text": "1 oz Brandy (Du Peyrat Selection Cognac)\n1 oz Mezcal (Mezcal Union)\n3/4 oz Bonal Gentiane-Quina\n1/4 oz Yellow Chartreuse\n1 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a big ice cube, and garnish with a lemon twist.\nTwo Mondays ago, I sought out more uses for my semi-new bottle of Bonal on\nKindred Cocktails\n. There, I came across the Storyville by New York City bartender Rafa Garcia Febles in 2013 that appeared like an unusual brandy-mezcal Manhattan of sorts. Once prepared, the Storyville donated a lemon and smoke aroma that contained a richness from the Cognac and Bonal. Next, grape and caramel notes mingled on the sip, and the swallow launched with Cognac, smoky mezcal, and herbal flavors followed by a smoke and vegetal finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEh41dyL9qOQWq8YxVbObIxo2FUW7SArhFJAngUbx-bvb9OqGLAH2prsQGN3wQDa0FueNXC3a1gZu2d3JLZr1X9mBzrujrpW8Sg6ux47Kyqnk4BXSMYFg0q7xus5O3nJuG6G03ZjBF8fxic1LzjzaFPYKX5vhgjv1W7CmXyVzcMPoxgRIR5RRyeX6YasoQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEh41dyL9qOQWq8YxVbObIxo2FUW7SArhFJAngUbx-bvb9OqGLAH2prsQGN3wQDa0FueNXC3a1gZu2d3JLZr1X9mBzrujrpW8Sg6ux47Kyqnk4BXSMYFg0q7xus5O3nJuG6G03ZjBF8fxic1LzjzaFPYKX5vhgjv1W7CmXyVzcMPoxgRIR5RRyeX6YasoQ=s800", "comment_count": 0 }, { "title": "last man on earth", "url": "https://cocktailvirgin.blogspot.com/2022/01/last-man-on-earth.html", "published": "2022-01-11T08:00:00.041-05:00", "updated": "2022-01-11T08:00:00.240-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "grapefruit juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz White or Light Rum (Bacardi 4 Year)", "3/4 oz Blanc Vermouth (Dolin)", "1/4 oz Grapefruit Juice", "1/8 oz Cinnamon Syrup", "1 dash Angostura Bitters", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist. Originally published on", "body_text": "2 oz White or Light Rum (Bacardi 4 Year)\n3/4 oz Blanc Vermouth (Dolin)\n1/4 oz Grapefruit Juice\n1/8 oz Cinnamon Syrup\n1 dash Angostura Bitters\n1 dash Absinthe (12 drop St. George)\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist. Originally published on\nInstagram\nas 1 1/2 oz rum, 1/2 oz grapefruit, and 1/4 oz cinnamon syrup with the rest held the same, but the cinnamon note was a bit too dominant.\nTwo Tuesdays ago, I was inspired by my\nZombie President\nto remix it to something more simple and with fresh juice instead of liqueur in this stirred drink. I thought about how the\nZombie Essence\nstripped down the\n1934 Zombie\ninto rums, Don's Mix (2 parts grapefruit juice to 1 part cinnamon syrup), and lime. So perhaps moving Don's Mix into the blanc vermouth version of the\nEl Presidente\nin place of grenadine and curaçao would likewise transfer the feel. In addition, I upped the ante by adding in the Zombie's Angostura and absinthe accents. For a name, I searched for zombie movie titles, and the 1964 post-apocalyptic\nLast Man on Earth\nstood out.\nThe Last Man on Earth proffered a grapefruit and floral bouquet to the nose. Next, grapefruit and white grape notes on the sip uncovered rum, grapefruit, cinnamon, clove, and allspice flavors on the swallow with a hint of anise on the finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjHPo1ywpRen9bV39FUtd5fBD-TrrKQEXHtkfBf4URt4uKgHeG6wkioNxyMTdJTd9GuVd-670KgwJkz13Y722noDCWfzDluXlTvOJ5e_A3EB4C9FH7GBJkUjhvXoTbEZg9G2ZwqsPY9Nic-6KbbmWQugWgAgiemBZV5ufehfUscjzYzaEwCiwOsG0BJhw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjHPo1ywpRen9bV39FUtd5fBD-TrrKQEXHtkfBf4URt4uKgHeG6wkioNxyMTdJTd9GuVd-670KgwJkz13Y722noDCWfzDluXlTvOJ5e_A3EB4C9FH7GBJkUjhvXoTbEZg9G2ZwqsPY9Nic-6KbbmWQugWgAgiemBZV5ufehfUscjzYzaEwCiwOsG0BJhw=s800", "comment_count": 0 }, { "title": "suro-mago", "url": "https://cocktailvirgin.blogspot.com/2022/01/suro-mago.html", "published": "2022-01-12T08:00:00.024-05:00", "updated": "2022-01-12T08:00:00.381-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2011 }, "categories": [ "bitters (orange)", "mezcal", "sherry", "st. germain", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "3/4 oz Manzanilla Sherry (Tio Pepe Fino)", "1/2 oz St. Germain (St. Elder)", "1 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a double old fashioned glass (coupe) pre-rinsed with mezcal (Mezcal Union), and garish with a grapefruit twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n3/4 oz Manzanilla Sherry (Tio Pepe Fino)\n1/2 oz St. Germain (St. Elder)\n1 dash Orange Bitters (Scrappy's)\nStir with ice, strain into a double old fashioned glass (coupe) pre-rinsed with mezcal (Mezcal Union), and garish with a grapefruit twist.\nTwo Wednesdays ago, I was scanning the\nKindred Cocktails\ndatabase when I uncovered the Suro-Mago created by Phil Ward at Mayahuel and published in\nFood & Wine\nin 2011. Phil named this drink after tequila advocate David Suro-Piñera, and the combination reminded me of the simplicity of the\nElder Fashion\nwith the reposado tequila-mezcal duo seen in his\nOaxacan Old Fashioned\nas the spirit base (plus the addition of sherry). In the glass, the Suro-Mago greeted the senses with a smoke, briny, and grapefruit aroma. Next, a peachy sip with a hint of grapefruit flowed into tequila, floral, nutty, and mineral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEj_2iYIrHnyvsJtExR2uQQ2bhD8Krg5ll4joLwaBgYqzHac0d1bUJqoScg2uw24CtTtQLCMWjrKqx5BPJYOY0U7bvPOl-9xpeFly4nxX1R5Ze7Gwn9O0Xp_OyRPLRnSHkMda-Nu1NwAwBBw1YimG3SrdH-Safg27G5_SRDwr-vC6T97MqNwlL3nZ2sL8Q=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEj_2iYIrHnyvsJtExR2uQQ2bhD8Krg5ll4joLwaBgYqzHac0d1bUJqoScg2uw24CtTtQLCMWjrKqx5BPJYOY0U7bvPOl-9xpeFly4nxX1R5Ze7Gwn9O0Xp_OyRPLRnSHkMda-Nu1NwAwBBw1YimG3SrdH-Safg27G5_SRDwr-vC6T97MqNwlL3nZ2sL8Q=s800", "comment_count": 0 }, { "title": "st. george & the dragon", "url": "https://cocktailvirgin.blogspot.com/2022/01/st-george-dragon.html", "published": "2022-01-13T08:00:00.021-05:00", "updated": "2022-01-13T08:00:00.257-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Al Sotack", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "absinthe", "benedictine", "punt e mes", "scotch", "whiskey" ], "ingredients": [ "1 3/4 oz Redbreast 12 Year Irish Whiskey (Redbreast Lustau Finish)", "3/4 oz Punt e Mes", "1/4 oz Laphroaig 10 Year Scotch", "1/4 oz Benedictine", "2 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with lemon oil from a twist.", "body_text": "1 3/4 oz Redbreast 12 Year Irish Whiskey (Redbreast Lustau Finish)\n3/4 oz Punt e Mes\n1/4 oz Laphroaig 10 Year Scotch\n1/4 oz Benedictine\n2 dash Absinthe (20 drop St. George)\nStir with ice, strain into a Nick & Nora glass, and garnish with lemon oil from a twist.\nTwo Thursdays ago, I began flipping through the pages of Death & Co.'s\nWelcome Home\nbook when I spotted Al Sotack's Bobby Burns riff called St. George & the Dragon that he crafted in 2014. In the glass, the cocktail proffered a lemon and anise bouquet. Next, a grape-driven sip gave way to whiskey and herbal flavors on the swallow with a chocolate, smoke, and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjUAuhDe3rtycv936Gc3W2jwqtoKLyoK_kT7rosbU_r1VF0L-xbNP4IXqv9x3BN29TD0i8woOVMRJtqs5HA1omq1WMhauZPAdIw_9L1OMjcq6aGWtMM6vSvGETQjOIBcR5WypUpGai8rv68H9ZsPWYky3p5U4PC2Lk_y9knI9kN3ge3VWnsafI_INlFbA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjUAuhDe3rtycv936Gc3W2jwqtoKLyoK_kT7rosbU_r1VF0L-xbNP4IXqv9x3BN29TD0i8woOVMRJtqs5HA1omq1WMhauZPAdIw_9L1OMjcq6aGWtMM6vSvGETQjOIBcR5WypUpGai8rv68H9ZsPWYky3p5U4PC2Lk_y9knI9kN3ge3VWnsafI_INlFbA=s800", "comment_count": 0 }, { "title": "parisian sour", "url": "https://cocktailvirgin.blogspot.com/2022/01/parisian-sour.html", "published": "2022-01-14T08:00:00.019-05:00", "updated": "2022-01-14T08:00:00.234-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (mole)", "cognac", "egg white", "lemon juice", "simple syrup", "vermouth (bianco)" ], "ingredients": [ "2 oz Cognac (Du Peyrat Selection)", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Lemon Juice", "1/2 oz Cane Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe (single old fashioned glass), and garnish with chocolate bitters (Angostura Cocoa).", "body_text": "2 oz Cognac (Du Peyrat Selection)\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Lemon Juice\n1/2 oz Cane Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe (single old fashioned glass), and garnish with chocolate bitters (Angostura Cocoa).\nOn New Year's Eve, I turned to Sother Teague's\nI'm Just Here for the Drinks\nbook for a way to cap off the evening as well as the year. There, I was lured in by the Parisian Sour – Sother's riff on a Pisco Sour based off of two French products, namely Cognac and vermouth, that start as grapes just like pisco. Once prepared, the Parisian Sour donated a lemon and chocolate aroma to the nose. Next, a creamy lemon sip set up a Cognac, lemon, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEimnk0W1k0Zl86Owj5ftTgBk_B941wtZIwCO5-eALk-19x5rylvfqg8ezhxUa5aFX0SHGDzEtqIJF3h-cBv6YzSTdYcDAMwhEeU9etowzul2xcdzQ-dsWt7v6B3eWSBvC5p8c0e7zh9AuhMjPAvw6nEAj-bU1m8ud3-jwAIZXeLSFl5zX4qKeM80WZaaQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEimnk0W1k0Zl86Owj5ftTgBk_B941wtZIwCO5-eALk-19x5rylvfqg8ezhxUa5aFX0SHGDzEtqIJF3h-cBv6YzSTdYcDAMwhEeU9etowzul2xcdzQ-dsWt7v6B3eWSBvC5p8c0e7zh9AuhMjPAvw6nEAj-bU1m8ud3-jwAIZXeLSFl5zX4qKeM80WZaaQ=s800", "comment_count": 0 }, { "title": "year of the trees", "url": "https://cocktailvirgin.blogspot.com/2022/01/year-of-trees.html", "published": "2022-01-15T08:00:00.017-05:00", "updated": "2022-01-15T08:00:00.230-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Matthew Belanger", "source": "Death & Co.: Welcome Home", "year": 2019 }, "categories": [ "amaro nonino", "bitters (Angostura)", "mezcal", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Knob Creek 100° Bourbon (Old Grand-Dad Bonded)", "1/2 oz Mezcal (Mezcal Union)", "1/2 oz Amaro Nonino", "1 tsp Demerara Syrup", "1 dash Angostura Bitters", "1 drop Sarsaparilla Tincture (1 dash Bitter Queens Sarsaparilla Bitters)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Knob Creek 100° Bourbon (Old Grand-Dad Bonded)\n1/2 oz Mezcal (Mezcal Union)\n1/2 oz Amaro Nonino\n1 tsp Demerara Syrup\n1 dash Angostura Bitters\n1 drop Sarsaparilla Tincture (1 dash Bitter Queens Sarsaparilla Bitters)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I turned to Death & Co.'s new book,\nWelcome Home\n, for a nightcap. The one that I selected was Matthew Belanger's 2019 Year of the Trees that featured the Bourbon, mezcal, and Amaro Nonino combination that I tasted in the\nGryffindor Common Room\n, so I was intrigued. Here, the Year of the Trees met the nose with an orange, caramel, and root beer aroma. Next, the amaro's caramel note came through on the sip, and the swallow grew into Bourbon, smoky agave, and dark orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEj58dS5xhv-fW5ncVnSskSlzG98tzlK9dfpcICfgZiuu6-kbGrEbw1JuS2Vn2sr0LFuE0cw8g5NgXE0p82KzHW5HHvHQHo9Dy2cWUFc78ELUfqhEO3L2q3usRwoAODabvErBGE8KhJDp6DcxsY3b6xpeF9zyR5Z8brzS7yt-atWComyo9WOXCOrdHLiDg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEj58dS5xhv-fW5ncVnSskSlzG98tzlK9dfpcICfgZiuu6-kbGrEbw1JuS2Vn2sr0LFuE0cw8g5NgXE0p82KzHW5HHvHQHo9Dy2cWUFc78ELUfqhEO3L2q3usRwoAODabvErBGE8KhJDp6DcxsY3b6xpeF9zyR5Z8brzS7yt-atWComyo9WOXCOrdHLiDg=s800", "comment_count": 0 }, { "title": "word to the wise", "url": "https://cocktailvirgin.blogspot.com/2022/01/word-to-wise.html", "published": "2022-01-16T08:00:00.018-05:00", "updated": "2022-01-16T08:00:00.217-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ted Kilgore", "source": "Taste", "year": 2011 }, "categories": [ "chartreuse (green)", "lime juice", "maraschino", "quinquina", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Old Grand-Dad 114° Bourbon", "1/2 oz Bonal Gentiane-Quina", "1/2 oz Green Chartreuse", "1/2 oz Luxardo Maraschino Liqueur", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 oz Old Grand-Dad 114° Bourbon\n1/2 oz Bonal Gentiane-Quina\n1/2 oz Green Chartreuse\n1/2 oz Luxardo Maraschino Liqueur\n1/2 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Sundays ago, I decided to make another of the interesting recipes that I found in my search of\nKindred Cocktails\nfor Bonal drinks. This one was Ted Kilgore's Bourbon\nLast Word\nriff called Word to the Wise that he created at Taste in St. Louis, Missouri, and posted to the database in 2011. With Bonal and overproof Bourbon in the mix in place of the gin, the Word to the Wise gave forth a nutty cherry and green herbal aroma akin to the classic. Next, grape and lime notes swirled on the sip, and the swallow informed the palate of Bourbon, nutty cherry, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgpk0-U-pIt0r_cMp6CkX8bK5z5F8Hb8Bd-WsVgRY1zwSWxwWKuFrfkuDQHWoUlk5pXjP-mbqORp7jZWZ_WbYmdR2vRUQNcSBTqeaztJD7HVv_ik8Z2xL9q8v7TPskdHBVATOYhi1a0YWxucoogcHGNWnVCnozGFX1YDQQg7txsFoJW9P0nIS1J-uIW2Q=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgpk0-U-pIt0r_cMp6CkX8bK5z5F8Hb8Bd-WsVgRY1zwSWxwWKuFrfkuDQHWoUlk5pXjP-mbqORp7jZWZ_WbYmdR2vRUQNcSBTqeaztJD7HVv_ik8Z2xL9q8v7TPskdHBVATOYhi1a0YWxucoogcHGNWnVCnozGFX1YDQQg7txsFoJW9P0nIS1J-uIW2Q=s800", "comment_count": 1 }, { "title": "at the gates of hell", "url": "https://cocktailvirgin.blogspot.com/2022/01/at-gates-of-hell.html", "published": "2022-01-17T08:00:00.035-05:00", "updated": "2022-01-17T08:00:00.210-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": null }, "categories": [ "falernum", "lemon juice", "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz 69% Multi-Island Rum (Plantation OFTD)", "1/2 oz Aged Pot Still 100° Jamaican Rum (Smith & Cross)", "1 1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Lemon Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Blackberry Liqueur (Marie Brizard)", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with crushed ice, dump into a Tiki mug or tall glass, and top with crushed ice. Garnish with mint and blackberries (omit berries).", "body_text": "2 oz 69% Multi-Island Rum (Plantation OFTD)\n1/2 oz Aged Pot Still 100° Jamaican Rum (Smith & Cross)\n1 1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Lemon Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Blackberry Liqueur (Marie Brizard)\n1/2 oz Cinnamon Syrup\nShake with crushed ice, dump into a Tiki mug or tall glass, and top with crushed ice. Garnish with mint and blackberries (omit berries).\nOne of the presents that Andrea recently gave me was a seahorse mug that she bought at the Boston Shaker store, and two Mondays ago, I set off to find a recipe for its maiden voyage. Thus, I selected Chad Austin's\nEveryone Has a F*cking Cocktail Book\nthat I had not touched in a few months to find the answer. The drink that called out to me was his At the Gates of Hell, and I was intrigued that it called for blackberry brandy which has appeared in a few classics such as\nDon's Own Grog\n,\nKamehameha Rum Punch\n, and\nRum Runner\n. I had not touched that bottle of liqueur for around two and a half years when I dusted it off last to create the\nRum Runner's Downfall\nmashup recipe.\nThe At the Gates of Hell proffered a blackberry and mint aroma to the nose. Next, caramel, dark berry, and lime notes on the sip waylaid into funky rum, cinnamon, and blackberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEg8E6tCUQtO_H2YWwMUI59xR234jj46jeLaFkGu1kLE5hwz2bYtCe6U1MZ6wdTrq6psXkeHaUl86dtyrqhjc1pNMiAKSR5GGKMbaMH04rgeLO6BiuVW9uvDvtFr4tkBByT2hH6w90oJADBwbJN8aL6IZwK3GBhvTfgVDD6dc8kwGIWcvTbGODVtE9Nx2Q=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEg8E6tCUQtO_H2YWwMUI59xR234jj46jeLaFkGu1kLE5hwz2bYtCe6U1MZ6wdTrq6psXkeHaUl86dtyrqhjc1pNMiAKSR5GGKMbaMH04rgeLO6BiuVW9uvDvtFr4tkBByT2hH6w90oJADBwbJN8aL6IZwK3GBhvTfgVDD6dc8kwGIWcvTbGODVtE9Nx2Q=s800", "comment_count": 0 }, { "title": "tattletale", "url": "https://cocktailvirgin.blogspot.com/2022/01/tattletale.html", "published": "2022-01-18T08:00:00.017-05:00", "updated": "2022-01-18T08:00:00.270-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Sam Ross", "source": "A Spot at the Bar", "year": null }, "categories": [ "bitters (Angostura)", "honey", "scotch" ], "ingredients": [ "1 1/2 oz Scotch (Famous Grouse)", "1/2 oz Islay Whisky (Caol Ila 12 Year)", "1 bsp Honey Syrup (1/4 oz)", "3 dash Angostura Bitters" ], "instructions": "Build in a rocks glass with ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 1/2 oz Scotch (Famous Grouse)\n1/2 oz Islay Whisky (Caol Ila 12 Year)\n1 bsp Honey Syrup (1/4 oz)\n3 dash Angostura Bitters\nBuild in a rocks glass with ice, stir to mix and chill, and garnish with a lemon twist.\nFor a cocktail two Tuesdays ago, I ventured into Michael Madrusan and Zara Young's\nA Spot at the Bar\nbook and uncovered the Tattletale. That recipe was created by Sam Ross as a boozy Old Fashioned inspired by his\nPenicillin\nbut without the ginger or citrus elements. Once prepared, the Tattletale revealed a lemon and peat smoke aroma. Next, malt and honey on the sip let loose smoky Scotch, clove, and allspice flavors on the swallow with a honey finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjYTSCF_lAuRwBv_C6kaXQfQH-qGOhbb1jehGOplPL8TtUG0h6zx0W6B2SkA9TgTUDHVsccQqABVzzdpod-UvaJgkGSloDsjhCYgRpQbqHcpyn2woqkwJew4zSFOtBATzL7Z1uCC3mFqx686NRjXZZI4G_PBtoUgV_QuOtC6S79urcaRPG-poYwSSflSg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjYTSCF_lAuRwBv_C6kaXQfQH-qGOhbb1jehGOplPL8TtUG0h6zx0W6B2SkA9TgTUDHVsccQqABVzzdpod-UvaJgkGSloDsjhCYgRpQbqHcpyn2woqkwJew4zSFOtBATzL7Z1uCC3mFqx686NRjXZZI4G_PBtoUgV_QuOtC6S79urcaRPG-poYwSSflSg=s800", "comment_count": 0 }, { "title": "monkey business", "url": "https://cocktailvirgin.blogspot.com/2022/01/monkey-business.html", "published": "2022-01-19T08:00:00.034-05:00", "updated": "2022-01-19T08:00:00.210-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "creme de banane", "fernet-branca", "gin", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "1 oz Sweet Vermouth (Lacuesta Rojo)", "1/4 oz Crème de Banane (Tempus Fugit)", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Gin (Bombay Dry)\n1 oz Sweet Vermouth (Lacuesta Rojo)\n1/4 oz Crème de Banane (Tempus Fugit)\n1/4 oz Fernet Branca\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I was still thinking about the\nBanana Toronto\nthat I had included in my year-end\nwrap up\nof best drinks. When I had that drink over the summer, I did wonder what the addition of banana liqueur would be like in one of my favorite Fernet Branca drinks – the Hanky Panky. Therefore, I finally decided to act on that curiosity and make one. I dubbed it after a synonym for the Hanky Panky, namely Monkey Business (despite there being a Painkiller-like drink of that name already).\nThe Monkey Business swung to the nose with orange, fruity, and grape aromas. Next, the vermouth's grape filled the sip, and the swallow came through with gin, banana, and herbal-minty flavors. Overall, the crème de banane mellowed out the Fernet and took the edge off of the amaro.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhLzC09yj6D8NGUNdxi-Kajz3LDSE9zlkHoQy-ho1c5SgHJRI28CXxMttasDAmLk0e8UfavEtV_JxOE-eeinLQnRY-Q-he5RGk0uNhGAUxL_0QT2Jfrb9OlZzwHhmTkIEw7pxg0C5KJXB9D1bLTHzhKgAfZ7ijEQSafElV5-FHiPcuRKrKwinF2fy2k9w=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhLzC09yj6D8NGUNdxi-Kajz3LDSE9zlkHoQy-ho1c5SgHJRI28CXxMttasDAmLk0e8UfavEtV_JxOE-eeinLQnRY-Q-he5RGk0uNhGAUxL_0QT2Jfrb9OlZzwHhmTkIEw7pxg0C5KJXB9D1bLTHzhKgAfZ7ijEQSafElV5-FHiPcuRKrKwinF2fy2k9w=s800", "comment_count": 0 }, { "title": "el minero", "url": "https://cocktailvirgin.blogspot.com/2022/01/el-minero.html", "published": "2022-01-20T08:00:00.035-05:00", "updated": "2022-01-20T08:00:00.217-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Shannon Tebay", "source": "Death & Co.", "year": 2020 }, "categories": [ "aperol", "creme de rose", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Añejo Tequila (Cimarron Reposado)", "3/4 oz Aperol", "3/4 oz Lustau Amontillado Sherry", "1 tsp Combier Rose Liqueur" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with orange oils from a twist (include the twist). ShakeStir", "body_text": "1 1/2 oz Añejo Tequila (Cimarron Reposado)\n3/4 oz Aperol\n3/4 oz Lustau Amontillado Sherry\n1 tsp Combier Rose Liqueur\nStir with ice, strain into an old fashioned glass with ice, and garnish with orange oils from a twist (include the twist).\nTwo Thursdays ago, I was perusing the\nShakeStir\nsite's recipe database when I uncovered a tequila drink from Shannon Tebay at New York's Death & Co. in 2020 that was her tequila Negroni riff of sorts. Besides the Aperol and sherry duo reminiscent of the\nOaxacan Standoff\nand\nBarracuda\n, it contained a hint of rose liqueur – a bottle that I bought in 2016 to make a few recipes from William Schmidt's\nThe Flowing Bowl\nand has since laid fallow.\nThe El Minero donated an orange oil, floral rose, and fruity orange aroma on the nose. Next, a semi-dry grape and orange sip led into tequila, nutty, and bitter-sweet flavors on the swallow with a vegetal and floral finish. As the ice melted, the rose petal notes became a bit more prominent in the mix.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiuzHCzEZSZFFKiSsRtbv9UOkRVrTyOIdxsn3ejCirZHO5UBWQ4J4dzNjJ9zGhFXnFDVz8VazJ3aE2vAvWAacidTBjcP5ryT6msro6A046uIl0aoRteCoOeSoLI6gRT6K2nMo_z1CjaBbIMBns8gawGKfuOMPvfJvbQvT8De30TUu5cXgcqCma1WHsTmA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiuzHCzEZSZFFKiSsRtbv9UOkRVrTyOIdxsn3ejCirZHO5UBWQ4J4dzNjJ9zGhFXnFDVz8VazJ3aE2vAvWAacidTBjcP5ryT6msro6A046uIl0aoRteCoOeSoLI6gRT6K2nMo_z1CjaBbIMBns8gawGKfuOMPvfJvbQvT8De30TUu5cXgcqCma1WHsTmA=s800", "comment_count": 0 }, { "title": "cynarita", "url": "https://cocktailvirgin.blogspot.com/2022/01/cynarita.html", "published": "2022-01-21T08:00:00.022-05:00", "updated": "2022-01-21T08:00:00.215-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": null, "source": "The Everleigh", "year": null }, "categories": [ "campari", "cynar", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (2 oz Cimarron Blanco)", "1/2 oz Campari", "1/2 oz Cynar" ], "instructions": "Build in a rocks glass with ice, stir to mix and chill, and garnish with a lemon (orange) twist.", "body_text": "1 1/2 oz Tequila (2 oz Cimarron Blanco)\n1/2 oz Campari\n1/2 oz Cynar\nBuild in a rocks glass with ice, stir to mix and chill, and garnish with a lemon (orange) twist.\nTwo Fridays ago, I returned to\nA Spot at the Bar\nafter having enjoyed the Tattletale a few nights ago. There, I latched on to the Cynarita which had the Cynar-Campari combination that I last enjoyed in the\nRicky Bobby Burns\n, and it came across like a tequila for aquavit\nSmoke & Mirrors\n; it was also the combination that I utilized in my second iteration of the\nPinball Racket\nwith rye and mezcal. Since it was not described, I assume that this was a house original at The Everleigh. In the glass, the Cynarita curtsied with an orange, vegetal, and caramel aroma. Next, Cynar's caramel notes continued on into the sip, and the swallow proffered tequila, herbal, and bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiYbUpuyU7aii5k4LxnxnWZv7IT18O8tfcyOetyL09PVkbnXozbQMx5TkT5sUiUeJIvqPtmFN1bidtLbhserAgYxmcQgRGX9z16oR8ITqIgNLXB3hbLhUP-v_ymIPy7yyBz-sx-_M2bPO9Nl3LyoptdXN6CNY180QnG5x0iqBI8hbpRwldfBxTwpjrnBA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiYbUpuyU7aii5k4LxnxnWZv7IT18O8tfcyOetyL09PVkbnXozbQMx5TkT5sUiUeJIvqPtmFN1bidtLbhserAgYxmcQgRGX9z16oR8ITqIgNLXB3hbLhUP-v_ymIPy7yyBz-sx-_M2bPO9Nl3LyoptdXN6CNY180QnG5x0iqBI8hbpRwldfBxTwpjrnBA=s800", "comment_count": 0 }, { "title": "we are the dead", "url": "https://cocktailvirgin.blogspot.com/2022/01/we-are-dead.html", "published": "2022-01-22T08:00:00.042-05:00", "updated": "2022-01-22T08:00:00.254-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Cory Miller", "source": "Sweet Afton", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "grenadine", "lime juice", "pineapple syrup", "rum", "rum (white)" ], "ingredients": [ "1 oz White Rum (Privateer Tres Aromatique)", "1 oz Smith & Cross Rum", "1 oz El Dorado 5 Year Rum", "1/2 oz Pineapple Rum (Plantation)", "1/2 oz Velvet Falernum", "3/4 oz Lime Juice", "1/4 oz Grenadine", "1/4 oz Pineapple Syrup", "2 dash Angostura Bitters", "2 dash Absinthe (20 drop St. George)" ], "instructions": "Shake with ice, strain into a tulip glass or Tiki mug, top with crushed ice, and garnish with a mint bouquet, cherry, and cinnamon stick (cinnamon stick only).", "body_text": "1 oz White Rum (Privateer Tres Aromatique)\n1 oz Smith & Cross Rum\n1 oz El Dorado 5 Year Rum\n1/2 oz Pineapple Rum (Plantation)\n1/2 oz Velvet Falernum\n3/4 oz Lime Juice\n1/4 oz Grenadine\n1/4 oz Pineapple Syrup\n2 dash Angostura Bitters\n2 dash Absinthe (20 drop St. George)\nShake with ice, strain into a tulip glass or Tiki mug, top with crushed ice, and garnish with a mint bouquet, cherry, and cinnamon stick (cinnamon stick only).\nTwo Saturdays ago was David Bowie's 75th anniversary of his birth, so I was impelled to turn to Amanda Schuster's 2019 Bowie cocktail\nretrospective\non the\nAlcohol Professor\nthat included my\nLife on Mars\n. The recipe that stood out was Cory Miller's Zombie riff at Sweet Afton in Astoria, New York, that was inspired by a song on Bowie's\nDiamond Dogs\nalbum called We are the Dead. Since whatever mint in my garden that was still alive was buried under around 8 inches of snow, I skipped that aspect of the garniture. The We are the Dead greeted the nose with a cinnamon and funky aged rum bouquet. Next, lime, caramel, and berry notes on the sip flowed into rum, pineapple, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjtmPbYSeqlNEU8D4hE-bEZAf-GG8iFIfCvkaY_fMOd84mhtZfIFSNYqWrYuufl4XpOMoRMIJ-JWbaLAfQmJWvngun4K16O-GZ2xSt0h6_-Cso4ngag62HkbgpOqaQbDb9C4CPfmxnE9MTyE3t2P-8WZchRqbTAncgK1qTk1uei1nnilUpf2rYyo2y2Rw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjtmPbYSeqlNEU8D4hE-bEZAf-GG8iFIfCvkaY_fMOd84mhtZfIFSNYqWrYuufl4XpOMoRMIJ-JWbaLAfQmJWvngun4K16O-GZ2xSt0h6_-Cso4ngag62HkbgpOqaQbDb9C4CPfmxnE9MTyE3t2P-8WZchRqbTAncgK1qTk1uei1nnilUpf2rYyo2y2Rw=s800", "comment_count": 0 }, { "title": "home stretch", "url": "https://cocktailvirgin.blogspot.com/2022/01/home-stretch.html", "published": "2022-01-23T08:00:00.019-05:00", "updated": "2022-01-23T08:00:00.226-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Death & Co.'s Welcome Home", "year": 2016 }, "categories": [ "bitters (other)", "calvados", "simple syrup (vanilla)", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz Añejo Tequila (Cimarron Reposado)", "1 oz Calvados (Morin Selection)", "3/4 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)", "1/4 oz Vanilla Syrup", "1 dash Miracle Mile Pecan Bitters", "1 drop Root Beer Extract (1 dash Bitter Queens Sarsaparilla Bitters)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with an ice cube, and garnish with an orange twist.", "body_text": "1 oz Añejo Tequila (Cimarron Reposado)\n1 oz Calvados (Morin Selection)\n3/4 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)\n1/4 oz Vanilla Syrup\n1 dash Miracle Mile Pecan Bitters\n1 drop Root Beer Extract (1 dash Bitter Queens Sarsaparilla Bitters)\nStir with ice, strain into a double old fashioned glass with an ice cube, and garnish with an orange twist.\nTwo Sundays ago, I returned to Death & Co.'s\nWelcome Home\nbook where I spotted Jeremy Oertel's 2016 Home Stretch. The Home Stretch was a Manhattan riff that had the tequila-Calvados combination that I experienced in the\nSpanish Caravan\nand used in my\nHasta Manzana\na few weeks later. In the glass, the Home Stretch approached the nose with an orange, apple, and vanilla aroma. Next, grape and apple notes on the sip flowed into vegetal, apple, and root beer flavors on the swallow with a vanilla and pecan finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEidOUNu68RuzhTP8EB9I38TQbZyuapZLsLC0P23L-0DrSEDheeX88Ktkf94wQjwdTnRiXTdDKZ3v6P30yvc6zbwDKD1lN-U1cI4iI-f82PhgibyU1SCl2Hn6IuhJzY2-NaUpY5Eq3XUSYV3vymnkqnQEWzKnD0boDNxgvLZqZ4pkgqonfPWGEEULDiLzA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEidOUNu68RuzhTP8EB9I38TQbZyuapZLsLC0P23L-0DrSEDheeX88Ktkf94wQjwdTnRiXTdDKZ3v6P30yvc6zbwDKD1lN-U1cI4iI-f82PhgibyU1SCl2Hn6IuhJzY2-NaUpY5Eq3XUSYV3vymnkqnQEWzKnD0boDNxgvLZqZ4pkgqonfPWGEEULDiLzA=s800", "comment_count": 0 }, { "title": "brooklyn holiday", "url": "https://cocktailvirgin.blogspot.com/2022/01/brooklyn-holiday.html", "published": "2022-01-24T11:52:00.000-05:00", "updated": "2022-01-24T11:52:53.843-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tyler Groom", "source": "The Vault", "year": null }, "categories": [ "aperol", "lillet", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Sweet Vermouth (Lacuesta Rojo)", "1/2 oz Aperol", "1/2 oz Lillet Blanc (Cocchi Americano)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Sweet Vermouth (Lacuesta Rojo)\n1/2 oz Aperol\n1/2 oz Lillet Blanc (Cocchi Americano)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Mondays ago, I cracked into my new purchase of Trevor Felch's\nSan Francisco Cocktails\nand spotted the Brooklyn Holiday. The recipe was created by Tyler Groom at The Vault as a classic\nBrooklyn\ngoing on an European vacation. The combination of whisk(e)y, sweet vermouth, and Lillet reminded me of the\nHoots Mon\n, and the Aperol-Lillet duo of the Unusual Negroni (or the\nMercy, Mercy\n). Once prepared, the Brooklyn Holiday proffered an orange and grapefruit bouquet to the nose. Next, grape, orange, and apricot notes on the sip slid into rye and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhwufkv9hFdT-HOLUNW-IFyaCl7EAm1am2NDNZ-mB8mN9m5ljQootVeeEEyTxPfEpwOH3P23_VCIBeLHJnuWJeLReafC8NG9yULWyplDDuTuc9C7slhbX5TGahZ46f7AzLR_1S-xW1qS_n5Wiswidgw4OimZ2YQvzuz6U5rq7HcyYK7s0S8WbM0DQj0jg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhwufkv9hFdT-HOLUNW-IFyaCl7EAm1am2NDNZ-mB8mN9m5ljQootVeeEEyTxPfEpwOH3P23_VCIBeLHJnuWJeLReafC8NG9yULWyplDDuTuc9C7slhbX5TGahZ46f7AzLR_1S-xW1qS_n5Wiswidgw4OimZ2YQvzuz6U5rq7HcyYK7s0S8WbM0DQj0jg=s800", "comment_count": 0 }, { "title": "part time lover", "url": "https://cocktailvirgin.blogspot.com/2022/01/part-time-lover.html", "published": "2022-01-25T08:00:00.024-05:00", "updated": "2022-01-25T08:00:00.206-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "absinthe", "chartreuse (green)", "gin", "maraschino", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Dorothy Parker Gin (Bombay Dry)", "3/4 oz Manzanilla Sherry (Tio Pepe Fino)", "3/4 oz Dolin Blanc Vermouth", "1/4 oz Green Chartreuse", "1/2 tsp Luxardo Maraschino Liqueur", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (cocktail coupe), and garnish with lemon oil from a twist (include twist).", "body_text": "1 1/2 oz Dorothy Parker Gin (Bombay Dry)\n3/4 oz Manzanilla Sherry (Tio Pepe Fino)\n3/4 oz Dolin Blanc Vermouth\n1/4 oz Green Chartreuse\n1/2 tsp Luxardo Maraschino Liqueur\n1 dash Absinthe (8 drop St. George)\nStir with ice, strain into a Nick & Nora glass (cocktail coupe), and garnish with lemon oil from a twist (include twist).\nFor the cocktail hour two Tuesdays prior, I selected Death & Co.'s\nWelcome Home\nbook and found Jillian Vose's 2014 Part Time Lover. It came across as a Martini mixed with a hint of\nLast Word\n, but it was different from the hyphenated\nPart-Time Lover\n. Here, the nose was greeted by lemon, nutty cherry, and herbal aromas. Next, a semi-dry white grape sip flowed into gin, briny, savory herbal, and nutty cherry flavors on the swallow with a light anise finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjfwJ3gqpKDfSC2nuyQyXYNIGijYWuXXxm8bZ1XNvk5xHhDcsSHV6pyy_TRhMVRg9h0aFL4k2Vp_Emtpc8d-eZAWknBSJUqZNA2sknNpTQeHircE9S_US5hPdEYgwccouxVprrDPgbW9LmeOlYkH8hz-Gkj-c3kL_W5krVsJ3_eQtrBHKAtpHAprivqLw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjfwJ3gqpKDfSC2nuyQyXYNIGijYWuXXxm8bZ1XNvk5xHhDcsSHV6pyy_TRhMVRg9h0aFL4k2Vp_Emtpc8d-eZAWknBSJUqZNA2sknNpTQeHircE9S_US5hPdEYgwccouxVprrDPgbW9LmeOlYkH8hz-Gkj-c3kL_W5krVsJ3_eQtrBHKAtpHAprivqLw=s800", "comment_count": 0 }, { "title": "close but no cigar", "url": "https://cocktailvirgin.blogspot.com/2022/01/close-but-no-cigar.html", "published": "2022-01-26T08:00:00.019-05:00", "updated": "2022-01-26T08:00:00.262-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Anthony Stewart", "source": "the Commissary", "year": null }, "categories": [ "bitters (Peychaud's)", "honey", "scotch", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Sagamore Rye (Templeton)", "3/4 oz Manzanilla Sherry (Tio Pepe Fino)", "1/2 oz Honey Syrup", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass rinsed with Laphroaig Scotch and containing ice, and garnish with an orange twist (lemon twist).", "body_text": "1 oz Rittenhouse Rye\n1 oz Sagamore Rye (Templeton)\n3/4 oz Manzanilla Sherry (Tio Pepe Fino)\n1/2 oz Honey Syrup\n3 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass rinsed with Laphroaig Scotch and containing ice, and garnish with an orange twist (lemon twist).\nTwo Wednesdays ago, I ventured back to my new\nSan Francisco Cocktails\nbook and spied the Close but No Cigar. The drink was crafted by Anthony Stewart at the Commissary as an Old Fashioned riff even though it came across more of a Manhattan to me. In the glass, the Close but No Cigar presented a lemon and peat smoke nose. Next, the honey notes filled the sip, and the swallow donated rye, savory, honey, and chocolate flavors with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiE4KbrqaYvMDmlhh9_nK4kismbZZtRdPTjMg3rI-zsUU0INs9q_r4F0pS1omCzFDjqkZfRSndl0FsI8OqPw0MLEL9PrQBDhvlOcTVY3WJbXtCgepCYJFOumB0IoP0TKVNnUndsNBQncMV9mOiAw3X-HOkczF-oiFgfwdAhL6TsYesOi8MfwJOHRfJ5YQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiE4KbrqaYvMDmlhh9_nK4kismbZZtRdPTjMg3rI-zsUU0INs9q_r4F0pS1omCzFDjqkZfRSndl0FsI8OqPw0MLEL9PrQBDhvlOcTVY3WJbXtCgepCYJFOumB0IoP0TKVNnUndsNBQncMV9mOiAw3X-HOkczF-oiFgfwdAhL6TsYesOi8MfwJOHRfJ5YQ=s800", "comment_count": 2 }, { "title": "golden phone", "url": "https://cocktailvirgin.blogspot.com/2022/01/golden-phone.html", "published": "2022-01-27T08:00:00.019-05:00", "updated": "2022-01-27T08:00:00.205-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Michael Fifelski", "source": "Punch Drinks", "year": null }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "creme de cacao", "lillet", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Cimarron)", "1/2 oz Yellow Chartreuse", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/4 oz Crème de Cacao (Tempus Fugit)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist and two cherries on a pick (lemon twist only).", "body_text": "1 oz Blanco Tequila (Cimarron)\n1/2 oz Yellow Chartreuse\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/4 oz Crème de Cacao (Tempus Fugit)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist and two cherries on a pick (lemon twist only).\nTwo Thursdays ago, I decided to make an intriguing dessert cocktail of sorts that appeared in\nPunch Drinks\ncalled the Golden Phone. It was crafted by Michael Fifelski at the Harvey House in Madison, Wisconsin, and the idea was a stirred riff on Jim Meehan's 21st Century. Once assembled, the Golden Phone greeted the senses with a lemon, chocolate, and herbal aroma. Next, a roast note on the sip from the chocolate liqueur flowed into tequila, minty-herbal, and chocolate flavors on the swallow. Overall, it was a touch on the sweet side as expected which is why I did not mind that it was three quarters the size of my usual cocktail build.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEg2pIlihOx5T2JABuL6V8zKtuuh_SZVpKAeNCLKdUrvKbnkV9M3_Qsb0FwYHGXxYtou6K-Lqb0pJGxV0yXHnI5tis2Y6Cg3IuCjXR5s3GIqNGuGQKhJq6-maPzkKy41XCPWwhvhM3pkAYwC0LviLTolAkTlKAEt97x4XiyujZ7aUC1O9Ad2DFbFmYsGtQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEg2pIlihOx5T2JABuL6V8zKtuuh_SZVpKAeNCLKdUrvKbnkV9M3_Qsb0FwYHGXxYtou6K-Lqb0pJGxV0yXHnI5tis2Y6Cg3IuCjXR5s3GIqNGuGQKhJq6-maPzkKy41XCPWwhvhM3pkAYwC0LviLTolAkTlKAEt97x4XiyujZ7aUC1O9Ad2DFbFmYsGtQ=s800", "comment_count": 0 }, { "title": "touch of evil", "url": "https://cocktailvirgin.blogspot.com/2022/01/touch-of-evil.html", "published": "2022-01-28T08:00:00.036-05:00", "updated": "2022-01-28T08:00:00.267-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "John Armstrong", "source": "Death & Co.'s Welcome Home", "year": 2015 }, "categories": [ "cynar", "fernet-branca", "maraschino", "rum" ], "ingredients": [ "1 1/2 oz Cynar", "1 oz El Dorado 8 Year Rum (El Dorado 5 Year)", "1/2 oz Appleton Signature Rum", "1 tsp Luxardo Maraschino Liqueur", "1/2 tsp Fernet Branca", "1/2 dash Saline Solution (1 pinch)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with orange oils from a twist.", "body_text": "1 1/2 oz Cynar\n1 oz El Dorado 8 Year Rum (El Dorado 5 Year)\n1/2 oz Appleton Signature Rum\n1 tsp Luxardo Maraschino Liqueur\n1/2 tsp Fernet Branca\n1/2 dash Saline Solution (1 pinch)\nStir with ice, strain into a Nick & Nora glass, and garnish with orange oils from a twist.\nAfter my bar shift two Fridays ago, I opened up Death & Co.'s\nWelcome Home\nand found the Touch of Evil. Bartender John Armstrong was inspired in 2015 by Brad Bolt's\nCynar Julep\nfrom the 2011\nBeta Cocktails\nbook (misattributed to Maks Pazuniak in\nWelcome Home\n). The touch of evil that was added to the original's rum-Cynar split was scant amounts of Fernet Branca and Maraschino plus a little saline solution to round out the balance. In the glass, the Touch of Evil greeted the nose with an orange, caramel, herbal, and minty aura. Next, Cynar's caramel notes flowed into the sip, and the swallow conjured up rum, vegetal, nutty cherry, and bitter menthol flavors.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhPWFfBpZwf76N6ApRbYjsg9fyQOfJYsLNEJO8lPRXDfR784EWtKD22P7BSVKPSmyNX7bEtg9T-B6rXah4Syj1BPZnwVAk4He2YLF0c_wsmkjW0kt7VHIh1boW6UmNCxK6mVKb7bOQZWcC5UkBTxdCUtwQlQjOAvLviyam8pInfwgbLidKGnmYMSs-XfA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhPWFfBpZwf76N6ApRbYjsg9fyQOfJYsLNEJO8lPRXDfR784EWtKD22P7BSVKPSmyNX7bEtg9T-B6rXah4Syj1BPZnwVAk4He2YLF0c_wsmkjW0kt7VHIh1boW6UmNCxK6mVKb7bOQZWcC5UkBTxdCUtwQlQjOAvLviyam8pInfwgbLidKGnmYMSs-XfA=s800", "comment_count": 0 }, { "title": "1910 cocktail", "url": "https://cocktailvirgin.blogspot.com/2022/01/1910-cocktail.html", "published": "2022-01-29T08:00:00.046-05:00", "updated": "2022-09-19T23:48:38.702-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ezra Star", "source": "Drink", "year": 2012 }, "categories": [ "bitters (Peychaud's)", "cognac", "maraschino", "mezcal", "punt e mes" ], "ingredients": [ "3/4 oz Mezcal (Mezcal Union)", "3/4 oz Cognac (Du Peyrat Selection)", "1 oz Punt e Mes", "1/2 oz Maraschino Liqueur (Luxardo)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "3/4 oz Mezcal (Mezcal Union)\n3/4 oz Cognac (Du Peyrat Selection)\n1 oz Punt e Mes\n1/2 oz Maraschino Liqueur (Luxardo)\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nI recently came to the realization that the\n1910 Cocktail\non the blog was off by an ingredient, and I decided to redo the drink two Saturdays ago. Drink bartender Ezra Star created the 1910 as a tribute to the start of the Mexican Revolution and based it off of the house classic, the\n1919 Cocktail\n. When I was served this in 2012 by another Drink bartender, it was made with a split of mezcal and reposado tequila akin to the\nOaxacan Old Fashioned\n.\nDifford's Guide\nlists 2014 as the 1910's birth year but with Cognac instead of aged tequila, so either the recipe developed over those two years or the bartender who served it to me made a mistake (and thus\nDifford's Guide\nhas the wrong year). Regardless, both versions are delicious, but the Cognac version adds more flavor diversity being a grape distillate instead of another agave one.\nThis more modern version of the 1910 began with orange oil, smoke, and nutty cherry aromas. Next, grape and cherry notes on the sip were overturned by Cognac, mezcal, nutty, and anise flavors on the swallow.\nPostnote 9/19/22:\nI discovered this in the \"Drinks of Drink\" notebook at work and found the Rosetta Stone -- it was created as a tequila-mezcal cocktail and switched to Cognac-mezcal one later.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhL-9BEcH7JngMEmISkTuShleZZb9TRv7rV-VkoPklElj3oQxKByah79X6s2NybG9YuKOElWQjIYqSkMv-Te5k_1HElJmqu3MXDgoRRggAMkGl5Y6BAtdtgx6xP4zdalorSm1ZcAZxGkziTjbLb_HflBUEyjG7yZoKMOxQVwVp1dAZU97guJPJXJ1IPww=s320", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicOfwYG78Iur1tt0SAzJ0sW0cpySXv4fn8T1Nn9VlEin8nu9dU1ThqQIXnN-nM-h05awraS0de6zM10fEFiC80Us1khj0__ROjEBzh-ok34zDJOSPQTvnKGkL8x6SA_LOtuUaRJI4K-kO3PJgqQsWTW_Zc-55uy-936SlN5spCWE28in_URLZnAHe9A/s320/1910rosettastone.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhL-9BEcH7JngMEmISkTuShleZZb9TRv7rV-VkoPklElj3oQxKByah79X6s2NybG9YuKOElWQjIYqSkMv-Te5k_1HElJmqu3MXDgoRRggAMkGl5Y6BAtdtgx6xP4zdalorSm1ZcAZxGkziTjbLb_HflBUEyjG7yZoKMOxQVwVp1dAZU97guJPJXJ1IPww=s800", "comment_count": 2 }, { "title": "cooper's regard", "url": "https://cocktailvirgin.blogspot.com/2022/01/coopers-regard.html", "published": "2022-01-30T08:00:00.027-05:00", "updated": "2022-01-30T08:00:00.214-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Caitlin Pfeiffer", "source": "Break Room 86", "year": 2016 }, "categories": [ "bitters (other)", "cherry brandy", "falernum", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1/2 oz Cherry Heering", "3/4 oz Manzanilla Sherry (Tio Pepe Fino)", "1/4 oz Falernum (Velvet)", "2 dash Celery Bitters (Homemade)" ], "instructions": "Build in an old fashioned glass with ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1/2 oz Cherry Heering\n3/4 oz Manzanilla Sherry (Tio Pepe Fino)\n1/4 oz Falernum (Velvet)\n2 dash Celery Bitters (Homemade)\nBuild in an old fashioned glass with ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Sundays ago, I decided to make a cocktail that one of my\nInstagram\nfriends had made from\nPunch Drinks\ncalled the Cooper's Regard. The recipe was created circa 2016 by Caitlin Pfeiffer at Los Angeles' Break Room 86 which would place its creation around a year after I met her during our session of Camp Runamok on the Bourbon Trail in 2015. Once prepared, the Cooper's Regard donated a lemon and rye bouquet to the nose. Next, a cherry-driven sip flowed into a rye, savory, and cherry swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjR_pyCuaByDYlRu3hkVSEUbBkNoERiNfU8_3utSmJSVDgZTyFuvVZbdTuNgXTRR0jYVPeOZTT-DHnWpnSzfhVuiBawB4cliusyxBSOXvWeVZxH9EYR--9TcWxg4qzqHiiOfLKrt_tL2RtURNZFL8il6jx1rvlQPR8sXq_Afe-FAPkCNZDCkbiZ3W_t3g=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjR_pyCuaByDYlRu3hkVSEUbBkNoERiNfU8_3utSmJSVDgZTyFuvVZbdTuNgXTRR0jYVPeOZTT-DHnWpnSzfhVuiBawB4cliusyxBSOXvWeVZxH9EYR--9TcWxg4qzqHiiOfLKrt_tL2RtURNZFL8il6jx1rvlQPR8sXq_Afe-FAPkCNZDCkbiZ3W_t3g=s800", "comment_count": 0 }, { "title": "mocking bird", "url": "https://cocktailvirgin.blogspot.com/2022/01/mocking-bird.html", "published": "2022-01-31T08:00:00.021-05:00", "updated": "2022-01-31T08:00:00.263-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Natasha Mesa", "source": "Raven & Rose", "year": 2017 }, "categories": [ "aquavit", "campari", "lime juice", "pineapple syrup", "simple syrup" ], "ingredients": [ "1 1/2 oz Krogstad Aquavit", "1/2 oz Campari", "1/2 oz Lime Juice", "1/2 oz Pineapple Syrup", "1/2 oz Cane Syrup 1:1" ], "instructions": "Shake with ice, strain into a Collin glass (double old fashioned) with fresh ice, and garnish with a pineapple leaf or lime wheel (omit). ShakeStir", "body_text": "1 1/2 oz Krogstad Aquavit\n1/2 oz Campari\n1/2 oz Lime Juice\n1/2 oz Pineapple Syrup\n1/2 oz Cane Syrup 1:1\nShake with ice, strain into a Collin glass (double old fashioned) with fresh ice, and garnish with a pineapple leaf or lime wheel (omit).\nTwo Mondays ago, I was perusing the\nShakeStir\nsite's drink database when I spotted a curious\nJungle Bird\nriff called the Mocking Bird. The recipe was crafted by Natasha Mesa in 2017 at Raven & Rose in Portland, Oregon; here, the base spirit was swapped from rum to aquavit, and the pineapple juice to pineapple syrup akin to the\nUnique Bird\nand\nJungle Bird Negroni\n. With aquavit in the mix, the drink proffered a caraway and star anise aroma to the nose. Next, lime and pineapple notes mingled on the sip, and the swallow came through with caraway, bitter orange and pineapple flavors with a star anise finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEisW7sgr8skmuXmvuWUQg__tWw-ESDkuR_NogWKNoCPzs0z5evVGGaswU8tGTu0mx6zV6VLtXr9mGlcnhmQQUYEVgQRUdwv65BH-PqNLUlc-wFB0kAPZ-E-JeAXSorSmrEiR5RZXj28z9-qUpxBjIjzVUER-C4IvjIRgKnnqbS2Hqv63Q_ctSeal8FGZg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEisW7sgr8skmuXmvuWUQg__tWw-ESDkuR_NogWKNoCPzs0z5evVGGaswU8tGTu0mx6zV6VLtXr9mGlcnhmQQUYEVgQRUdwv65BH-PqNLUlc-wFB0kAPZ-E-JeAXSorSmrEiR5RZXj28z9-qUpxBjIjzVUER-C4IvjIRgKnnqbS2Hqv63Q_ctSeal8FGZg=s800", "comment_count": 0 }, { "title": "seven year itch", "url": "https://cocktailvirgin.blogspot.com/2022/02/seven-year-itch.html", "published": "2022-02-01T08:00:00.001-05:00", "updated": "2022-02-01T08:00:00.233-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Eryn Reece", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "bitters (aromatic)", "calvados", "champagne", "chartreuse (yellow)", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Calvados (Morin Selection)", "1/2 oz Yellow Chartreuse", "1/2 oz Cane Sugar Syrup", "3/4 oz Lemon Juice", "1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Shake with ice, strain into a cocktail coupe with 1 1/2 oz dry sparking wine (La Burgondie Cremante de Bourgogne).", "body_text": "1 1/2 oz Calvados (Morin Selection)\n1/2 oz Yellow Chartreuse\n1/2 oz Cane Sugar Syrup\n3/4 oz Lemon Juice\n1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nShake with ice, strain into a cocktail coupe with 1 1/2 oz dry sparking wine (La Burgondie Cremante de Bourgogne).\nTwo Tuesdays ago, we had an opened bottle of sparkling wine, so I returned to Death & Co.'s\nWelcome Home\nbook for a possible use. There, I was charmed by Eryn Reece's Seven Year Itch that she created in 2014 that came across like an apple brandy for Cognac Champs-Élysées plus bubbles. In the glass, the Seven Year Itch gave forth an apple and herbal bouquet. Next, lemon, apple, and honey notes on the sip led into apple, tart, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjQYBQvAUwJS05cm9M6bvF5wXwq-1qIMULHgrzgi5hEF3Rn6ItP3UP6N4AJtTiXzhB_PhuMLF76ADKR08opiJhavvkST2zedC4eIRHkKOK0x2f_RvbvaTmZGaPKTlPIYYc0mYWrGppnHpSkH7KfvsGHoCa19AcnD6XFBVNusKojim56FF4m45LbIPkrOQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjQYBQvAUwJS05cm9M6bvF5wXwq-1qIMULHgrzgi5hEF3Rn6ItP3UP6N4AJtTiXzhB_PhuMLF76ADKR08opiJhavvkST2zedC4eIRHkKOK0x2f_RvbvaTmZGaPKTlPIYYc0mYWrGppnHpSkH7KfvsGHoCa19AcnD6XFBVNusKojim56FF4m45LbIPkrOQ=s800", "comment_count": 0 }, { "title": "panama papers", "url": "https://cocktailvirgin.blogspot.com/2022/02/panama-papers.html", "published": "2022-02-02T08:00:00.020-05:00", "updated": "2022-02-02T08:00:00.230-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "Megan Devine", "source": "12 Mile Limit", "year": null }, "categories": [ "champagne", "ginger liqueur", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Plantation Pineapple Rum", "1/2 oz Ginger Liqueur (King's Ginger)", "1/2 oz Pineapple Juice", "1/4 oz Orange Juice (Cara Cara)" ], "instructions": "Shake with ice, strain into a flute glass containing 2 oz champagne (La Burgondie Cremant de Bourgogne), and garnish with a lime twist.", "body_text": "1 oz Plantation Pineapple Rum\n1/2 oz Ginger Liqueur (King's Ginger)\n1/2 oz Pineapple Juice\n1/4 oz Orange Juice (Cara Cara)\nShake with ice, strain into a flute glass containing 2 oz champagne (La Burgondie Cremant de Bourgogne), and garnish with a lime twist.\nTwo Wednesdays ago, I continued on with my search for sparkling wine recipes and recalled that there was one in T. Cole Newton's\nCocktail Dive Bar\ncalled the Panama Papers. This pineapple wonder was crafted by Megan Devine at New Orleans' 12 Mile Limit. Once assembled, the Panama Papers proffered a lime, ginger, and sparkling wine aroma to the nose. Next, a carbonated white wine and pineapple sip wrote off rum, pineapple, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEi_ARXLfwDbGGguj_5UF91K2zG5Kd0APhtAejlNM-wJV52u4FI8OQN6-q0VcNseQ2vK9Na0qEPOGXVPthmQ6p3hFaxb3UhjigmDMdltdPvcvhg0VagokCNCgRB4aVvI5Vigg0uFv8IDMhsMPTgF1c_VOBjy0R2d2V_UmXmDBtZVE8wmedrU0MaFUKJlxA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEi_ARXLfwDbGGguj_5UF91K2zG5Kd0APhtAejlNM-wJV52u4FI8OQN6-q0VcNseQ2vK9Na0qEPOGXVPthmQ6p3hFaxb3UhjigmDMdltdPvcvhg0VagokCNCgRB4aVvI5Vigg0uFv8IDMhsMPTgF1c_VOBjy0R2d2V_UmXmDBtZVE8wmedrU0MaFUKJlxA=s800", "comment_count": 0 }, { "title": "sacred monkey forest", "url": "https://cocktailvirgin.blogspot.com/2022/02/sacred-monkey-forest.html", "published": "2022-02-03T08:00:00.034-05:00", "updated": "2022-02-03T08:00:00.217-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "batavia arrack", "bitters (mole)", "chartreuse (green)", "creme de banane", "fernet-branca", "simple syrup" ], "ingredients": [ "2 oz Batavia Arrack (von Oosten)", "1/4 oz Fernet Branca", "1/4 oz Green Chartreuse", "1/4 oz Crème de Banane (Tempus Fugit)", "1/4 oz Demerara Syrup", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice and strain into a cocktail coupe rinsed with smoky Scotch (Laphroaig 10 Year).", "body_text": "2 oz Batavia Arrack (von Oosten)\n1/4 oz Fernet Branca\n1/4 oz Green Chartreuse\n1/4 oz Crème de Banane (Tempus Fugit)\n1/4 oz Demerara Syrup\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice and strain into a cocktail coupe rinsed with smoky Scotch (Laphroaig 10 Year).\nTwo Thursdays ago, I was inspired by the\nKrakatoa\nthat I had at Drink as a patron back in 2008 and that I started making in the past few weeks on the other side of that same bar. That night, I made a first pass at a riff, and I improved it a few days later. To the house classic, I removed the Chartreuse on fire aspect and included the liqueur in the mix. Taking a page from\nAvery's Arrack-Ari\n, I added in a smoky Scotch rinse, and from the\nBanana Toronto\n, I dosed in some banana liqueur to mingle with the Fernet. For a name, I uncovered the Sacred Monkey Forest which is a park in Indonesia (where Batavia Arrack is made) where one can feed and interact with the monkeys at one's own risk (yes, they do and will bite).\nThe Sacred Monkey Forest began with a peat smoke and herbal nose. Next, caramel and tropical fruit notes on the sip swung into funky rum, bitter herbal, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhEUX1zzNyki57oeLEnSGMud_fXJOg3CHDXw0UDnRM6qvQFwyomF4Q1GVqcTKRLdbXwa9XSdDN4P5g8e8JcWZI9o4cX37fx5MLO1gWnRDfAiKBTTIb7OGknGhJ1xBwt5M1YhzV5VRWpWinPOXdeGwoaMy17O5iF_xj7mirLoPa7d8bn8djTZi1R2glYjw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhEUX1zzNyki57oeLEnSGMud_fXJOg3CHDXw0UDnRM6qvQFwyomF4Q1GVqcTKRLdbXwa9XSdDN4P5g8e8JcWZI9o4cX37fx5MLO1gWnRDfAiKBTTIb7OGknGhJ1xBwt5M1YhzV5VRWpWinPOXdeGwoaMy17O5iF_xj7mirLoPa7d8bn8djTZi1R2glYjw=s800", "comment_count": 0 }, { "title": "heart throb", "url": "https://cocktailvirgin.blogspot.com/2022/02/heart-throb.html", "published": "2022-02-05T08:00:00.019-05:00", "updated": "2022-02-05T08:00:00.219-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Scott Teague", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "lime juice", "pamplemousse", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Flor de Caña 4 Year Rum (Bacardi 4 Year)", "3/4 oz Lime Juice", "1/2 oz Giffard Grapefruit Liqueur (St. Elder)", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Flor de Caña 4 Year Rum (Bacardi 4 Year)\n3/4 oz Lime Juice\n1/2 oz Giffard Grapefruit Liqueur (St. Elder)\n1/2 oz Cinnamon Syrup\nShake with ice and strain into a cocktail coupe.\nTwo Saturdays after getting back from my bar shift, I selected Death & Co.'s\nWelcome Home\nbook for the evening's libation. There, I was lured in by Scott Teague's 2014 Daiquiri riff that reminded me of the\nZombie Essence\nwith grapefruit liqueur instead of juice here. Scott explained, \"This spec was born out of our 'Gangster Time Daiquiri' sessions\" which was their term for a Snaquiri. Once shaken and strained, the Heart Throb began with a cinnamon and grapefruit nose. Next, lime on the sip flowed into rum, grapefruit, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiNmZHum2jZF0Vj3LpICoYIvQ4zIMJ_rfXW4xy-t9CkPgk6YvaoIPP-6Qj3HBo6zQSeXdr-CeS6CuDDQo2B9o4gg7Z-a_515GcZXYtiPasgKChFsvxDX5q1E8B8oycdz_dCQa1VDgpllqtESz-CWaVFQ7IKu0UVDvuqcoZLECXWzMjeIbSPS5kEFiTtaQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiNmZHum2jZF0Vj3LpICoYIvQ4zIMJ_rfXW4xy-t9CkPgk6YvaoIPP-6Qj3HBo6zQSeXdr-CeS6CuDDQo2B9o4gg7Z-a_515GcZXYtiPasgKChFsvxDX5q1E8B8oycdz_dCQa1VDgpllqtESz-CWaVFQ7IKu0UVDvuqcoZLECXWzMjeIbSPS5kEFiTtaQ=s800", "comment_count": 0 }, { "title": "koki'o punch", "url": "https://cocktailvirgin.blogspot.com/2022/02/kokio-punch.html", "published": "2022-02-06T08:00:00.092-05:00", "updated": "2022-02-06T08:00:00.225-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Aaron Butler", "source": "Opus Affair", "year": 2011 }, "categories": [ "batavia arrack", "bitters (other)", "falernum", "lime juice", "rum", "tea" ], "ingredients": [ "2 oz El Dorado 8 Year Rum (El Dorado 5 Year)", "1 oz Hibiscus Syrup (*)", "3/4 oz Lime Juice", "1/2 oz Batavia Arrack", "1/2 oz Velvet Falernum", "1 dash Bittermens Burlesque Bitters" ], "instructions": "Shake with ice and strain into a glass with crushed ice. I strained into a Zombie glass with cracked ice and garnished with a lime wheel.", "body_text": "2 oz El Dorado 8 Year Rum (El Dorado 5 Year)\n1 oz Hibiscus Syrup (*)\n3/4 oz Lime Juice\n1/2 oz Batavia Arrack\n1/2 oz Velvet Falernum\n1 dash Bittermens Burlesque Bitters\nShake with ice and strain into a glass with crushed ice. I strained into a Zombie glass with cracked ice and garnished with a lime wheel.\n(*) A strong steap of hibiscus flower for 5 minutes to make a tisane or \"tea\". Combine with an equal volume of sugar and stir to dissolve.\nTwo weeks ago, I caught the news that Boston bar legend Aaron Butler had passed away. I met Aaron when he was on the opening staff for Drink in 2008; moreover, he helped to open Russell House Tavern as its bar manager in 2010. Those two locations are very dear to me for Russell House Tavern was where I got my start as a bartender in 2013, and Drink is my currently bar home as of November 2021. In fact, two weeks before Aaron's passing, we were chatting online about Drink's past and present and catching up on each others' lives. Aaron's passing was in the same week as Junior Ryan in Portland, Oregon, who I had met at Portland Cocktail Week 2012 and attended his\nDemystifying Vermouth\nclass.\nThe longest legacy cocktail that Aaron had was the\nBattle of Trafalgar\nthat was on the opening menu in 2010 and lasted on the menu for the two years that I was there and a few years past my leaving in 2015. That recipe with a half ounce of Batavia Arrack made Russell House Tavern the largest account for that spirit in the United States. After Aaron's passing, I made this recipe for guests at Drink, and the combination still held up; even without explanation of why I suggested it, they were recommending it to others in their party or to others at the bar around them. Later that week, bartender and musician Randy Wong posted a recipe, the Koki'o Punch, that Aaron had crafted for an Opus Affair event in 2011 where Randy's band, the Waitiki 7, performed. The recipe struck me as a parallel creation stylistically to the Battle of Trafalgar with the Pimm's base and St. Germain accent being substituted for the red and floral combination of rum, hibiscus, and Burlesque Bitters and with the honey swapped for falernum. That might be a stretch, but both had the three quarters ounce lime and the trademark half ounce of Batavia Arrack.\nIt took a bit of effort to find hibiscus tea for most stores sell it as part of an herbal blend. Andrea was able to find it in the ethnic aisle for it is big in Caribbean cultures. Once prepared, the Koki'o Punch donated a lime, berry, floral, and rum funk aroma to the nose. Next, lime and tart berry on the sip flowed into rum, Batavia Arrack funk, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhl9f70hsPlGCNi05sWbMiUV2t5BergW2hM7IBeQNsguZ7_MVZ2posDW4Nnc8ML-Ov6jY31cFJfhZ8i3nv1Pg_e_-bgueNrWV46BMI24tuFBhkV9b8IbHFwLOEDCk1c6qSDvEmfWMuZ2E_SwPrvmiTGwfTwSWygDbDzndH2UbQCRhjA6KvMk6qX906nNg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhl9f70hsPlGCNi05sWbMiUV2t5BergW2hM7IBeQNsguZ7_MVZ2posDW4Nnc8ML-Ov6jY31cFJfhZ8i3nv1Pg_e_-bgueNrWV46BMI24tuFBhkV9b8IbHFwLOEDCk1c6qSDvEmfWMuZ2E_SwPrvmiTGwfTwSWygDbDzndH2UbQCRhjA6KvMk6qX906nNg=s800", "comment_count": 0 }, { "title": "close enough for jazz", "url": "https://cocktailvirgin.blogspot.com/2022/02/close-enough-for-jazz.html", "published": "2022-02-07T08:00:00.026-05:00", "updated": "2022-02-07T08:00:00.254-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "gin", "honey", "sherry" ], "ingredients": [ "2 oz Gin (Bombay Dry)", "3/4 oz Fino or Manzanilla Sherry (Tio Pepe Fino)", "1/4 oz Honey Syrup 1:1" ], "instructions": "Stir with ice, strain into a coupe rinsed with absinthe (Kübler), and garnish with a lemon twist.", "body_text": "2 oz Gin (Bombay Dry)\n3/4 oz Fino or Manzanilla Sherry (Tio Pepe Fino)\n1/4 oz Honey Syrup 1:1\nStir with ice, strain into a coupe rinsed with absinthe (Kübler), and garnish with a lemon twist.\nTwo Mondays ago, I was writing up the\nClose But No Cigar\npost, and I was inspired by the combination of Manzanilla sherry and honey in that Manhattan riff. I wondered how it would do in a Martini riff; I had used a 3:1 dry vermouth to syrup ratio in the\nAs Perfect as a Limerick\nat Nahita, and I knew that it would come across like blanc vermouth. To round off the combination, I added an absinthe rinse instead of the inspiration's Peychaud's Bitters in the mix and the Scotch rinse, and in keeping close to the original in name, I dubbed this one Close Enough for Jazz.\nClose Enough for Jazz introduced the senses with lemon, anise, and juniper's pine aromas. Next, an off-dry white wine with hints of honey on the sip flowed into gin, honey, savory, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhRyVEFbUnHQ1HC7o6NBYQNVQCMQPYcZZWrJd_jRKBouGY9d0iDMnbpWE9aaGkbS83CW7FkvQvDTWnaX_o0CuQyllXjxrBcFiPfdUxZWdIbaN7ZYiiuHKrps6EA1a9Wpx1Y3VEfWNIkdPQUhPFFhNilMz8Gw0LaymLvf_g2DAGKk8ZpnYqiQ6m0dDtZEg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhRyVEFbUnHQ1HC7o6NBYQNVQCMQPYcZZWrJd_jRKBouGY9d0iDMnbpWE9aaGkbS83CW7FkvQvDTWnaX_o0CuQyllXjxrBcFiPfdUxZWdIbaN7ZYiiuHKrps6EA1a9Wpx1Y3VEfWNIkdPQUhPFFhNilMz8Gw0LaymLvf_g2DAGKk8ZpnYqiQ6m0dDtZEg=s800", "comment_count": 0 }, { "title": "21st century", "url": "https://cocktailvirgin.blogspot.com/2022/02/21st-century.html", "published": "2022-02-08T08:00:00.031-05:00", "updated": "2023-02-07T16:36:46.457-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jim Meehan", "source": "Pegu Club", "year": 2007 }, "categories": [ "creme de cacao", "lemon juice", "pastis", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "3/4 oz White Crème de Cacao (Bols)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass rinsed with Pernod (Butterfly Absinthe).", "body_text": "2 oz Blanco Tequila (Cimarron)\n3/4 oz White Crème de Cacao (Bols)\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe glass rinsed with Pernod (Butterfly Absinthe).\nWhile writing up the\nGolden Phone\n, Jim Meehan's 21st Century was cited as the inspiration. Having not made that recipe from the\nPDT Cocktail Book\nbefore, I decided that it was time. Meehan's\n20th Century\nriff breaks from tradition by not having an aromatized wine in the mix but counters with an addition of pastis. The book provided 2007 as its creation date at the Pegu Club with guidance from Audrey Saunders. In the glass, the 21st Century gave forth a lemon, black licorice, and chocolate aroma. Next, lemon on the sip advanced into tequila, cacao, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhpVFBQrPAW2FWTxGGLf5ZQg8nifw3FyuTOwYm4HPbP_JZ6C_894VLZxlvXjIxVzsWv1QmPJIjftoO3khRAIJ5aAimReAqjXCZT0-XQEV0wWPhDkjWi49PCgQlXA3tC4ICQxjmPXOUGCN0yJck9rZYJcFWsmWz7y239bvbeq5sKjrjdJsER09alK9r-Gg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhpVFBQrPAW2FWTxGGLf5ZQg8nifw3FyuTOwYm4HPbP_JZ6C_894VLZxlvXjIxVzsWv1QmPJIjftoO3khRAIJ5aAimReAqjXCZT0-XQEV0wWPhDkjWi49PCgQlXA3tC4ICQxjmPXOUGCN0yJck9rZYJcFWsmWz7y239bvbeq5sKjrjdJsER09alK9r-Gg=s800", "comment_count": 1 }, { "title": "the bloodborne of beverages", "url": "https://cocktailvirgin.blogspot.com/2022/02/the-bloodborne-of-beverages.html", "published": "2022-02-09T08:00:00.019-05:00", "updated": "2022-02-09T08:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Natalie Weizenbaum", "source": "Kindred Cocktails", "year": 2017 }, "categories": [ "amaro", "campari", "rum (white)" ], "ingredients": [ "1 oz Rhum Agricole (Rhum Clement Premiere Canne)", "1 oz Campari", "1 oz Jagermeister" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Rhum Agricole (Rhum Clement Premiere Canne)\n1 oz Campari\n1 oz Jagermeister\nStir with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I was skimming through the\nKindred Cocktails\ndatabase and became intrigued by the Bloodborne of Beverages. The recipe was crafted by Natalie Weizenbaum of Seattle in 2017, and the combination of rhum agricole and Campari reminded me of the\nSleeping with Strangers\nwith Jägermeister here instead of Swedish punsch and grapefruit bitters. In the glass, the Bloodborne of Beverages met the nose with a rhum funk, orange, and ginger bouquet. Next, caramel with hints of orange on the sip passed into grassy-funky rhum, bitter herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiD0CZvaXL1PyUK3Nl3EwC-DPnuaQys7vLeUmCYKGQuHV84ZtCZu3d3dQOIjR0rw55zg3kn-rgjQeKRnNoMHmazP9qTzpbBT7P88nwa2qjvilt-FZOHYVPbOw95Gc9CaqLEts7JZEsFfT9RVV-YMTMd9Vqbw30ewiiNDgtNCxaLRuJJqFlVdP6Y2uXkgg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiD0CZvaXL1PyUK3Nl3EwC-DPnuaQys7vLeUmCYKGQuHV84ZtCZu3d3dQOIjR0rw55zg3kn-rgjQeKRnNoMHmazP9qTzpbBT7P88nwa2qjvilt-FZOHYVPbOw95Gc9CaqLEts7JZEsFfT9RVV-YMTMd9Vqbw30ewiiNDgtNCxaLRuJJqFlVdP6Y2uXkgg=s800", "comment_count": 0 }, { "title": "champs elysees", "url": "https://cocktailvirgin.blogspot.com/2022/02/champs-elysees.html", "published": "2022-02-10T08:00:00.011-05:00", "updated": "2022-02-10T08:00:00.242-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "chartreuse (yellow)", "cognac", "lemon juice" ], "ingredients": [ "3 glass Cognac (2 oz Du Peyrat Selection)", "1 glass Chartreuse (1/2 oz Yellow Chartreuse)", "1 1/2 glass Sweetened Lemon Juice (1/2 oz regular Lemon Juice)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into cocktail glasses (cocktail coupe); this recipe serves six (single version).", "body_text": "3 glass Cognac (2 oz Du Peyrat Selection)\n1 glass Chartreuse (1/2 oz Yellow Chartreuse)\n1 1/2 glass Sweetened Lemon Juice (1/2 oz regular Lemon Juice)\n1 dash Angostura Bitters\nShake with ice and strain into cocktail glasses (cocktail coupe); this recipe serves six (single version).\nAfter writing up the\nSeven Year Itch\nrecipe here, I realized that I did not have the Champs Elysées on the blog despite having made it and posted it on my\nLiveJournal\n's recipe entries. This was something that I noticed through the years when I wrote up various drinks including the\nLa Belle Epoque\n,\nDestiny Street\n, and\nHowling Winds\n. The earliest reference to the Champs Elysées appears in the 1930\nSavoy Cocktail Book\nas a tribute to that ritzy shopping district in Paris. While it was written as a Green Chartreuse drink, it benefits from changing that identity to Yellow Chartreuse to bring forward the Cognac akin to a Sidecar. Made with this softer liqueur, the Champs Elysées donated a lemon, honey, and clove aroma to the senses. Next, lemon and honey mingled on the sip, and the swallow sealed the deal with Cognac, herbal, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgYR16yozpvqsR4s-hADahfn50gtoV0cZcI5UhD1zMbQvuUpzjiO6zkyupDlbHDSTuz8JuOzuuTeut5noiFOyv11-c0JdCofllNJPB0Ah7b1VOU19ZmyxjIwkk04LaIoQ6B-HotVPw4peacE2YnyPFzCg62xrI_GPVVhooLFzcHR65_dHLGSgcA5kAH1Q=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgYR16yozpvqsR4s-hADahfn50gtoV0cZcI5UhD1zMbQvuUpzjiO6zkyupDlbHDSTuz8JuOzuuTeut5noiFOyv11-c0JdCofllNJPB0Ah7b1VOU19ZmyxjIwkk04LaIoQ6B-HotVPw4peacE2YnyPFzCg62xrI_GPVVhooLFzcHR65_dHLGSgcA5kAH1Q=s800", "comment_count": 0 }, { "title": "cave-in-rock", "url": "https://cocktailvirgin.blogspot.com/2022/02/cave-in-rock.html", "published": "2022-02-11T08:00:00.050-05:00", "updated": "2026-02-19T10:51:49.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Drink", "year": 2022 }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "grenadine", "lemon juice", "pimento dram", "pineapple juice", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1 1/2 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Grenadine", "1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Allspice Dram (Hamilton's))", "1 dash Angostura Bitters", "1 dash Absinthe (10 drop St. George)" ], "instructions": null, "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1 1/2 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Grenadine\n1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Allspice Dram (Hamilton's))\n1 dash Angostura Bitters\n1 dash Absinthe (10 drop St. George)\nShort shake with ice, strain into a Tiki glass, fill with crushed ice, and garnish with a mint sprig (omit) and freshly grated nutmeg.\nTwo Fridays ago at Drink, I had a guest in a party of four ask for a Bourbon and vanilla drink. After stepping away from the group to make the round, I was inspired by the Tiki combination of vanilla and allspice dram called Don's Spices #2 that I discovered in the\nNui Nui\n. The Bourbon Tiki drink the\nFiji Mermaid\ninspired me in a grenadine, lemon, Angostura, and absinthe direction while pineapple juice as a buffer akin to the\nPago Pago\nand others rounded out the recipe. Luckily, that guest was a Tiki fan, so they were pleased; I was concerned since I never checked back if a tropical direction was okay.\nWhen I got home, I was curious to recreate the combination for myself. For a name, I wanted to pay tribute to domestic piracy by dubbing this one after a base camp for pirates on the Ohio River -- namely Cave-in-Rock. Once prepared, the Cave-in-Rock ambushed the senses with a woody spice and fruity bouquet. Next, lemon and berry notes on the sip flowed into Bourbon, pineapple, vanilla, and allspice flavors on the swallow with a clove and anise finish.\nPostnote 2/19/26:\nA photo of me serving this at Drink on February 18, 2022 came up in my\nFacebook\nmemories. This was after the first wave of Omicron had hit our bar and our kitchen hard, so we were all still masked up.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhKAR6ba_G5vWwxmARJ6UCN-1Kjji6mRuyjVowi-w5dAFJK_omnpQhmJqUFsv3AF7GBaOCw_bNUmBvnCLDohT5BtArB3S11t8kB7UyejCAOKFB0BcNHqIlSxMMgMRARrzp4TidDaqlqCr4MzAgD2bf3IWPP0Jd3-UtnA-OKHOMiLs9fNGC6dn52vzqdZQ=s320", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kRD4Gy6cs9z9Ix9SgKN4oZig1YlP62XmgjDL-YQbXqfUy5fZMQk2_Jxbd9kxIepOIKapR4oHTCfwRcFiskvZsnF0OHbobCNITdGcoThje7Iwe1dbyTDprKEFxlujlVsQgiDWlk9FwiHvxTZ02C70tGSCEiDhMir6M9vxBOJ7zc7Yb1tj3JUA1G5q0tdA/s320/caveinrock_at_drink.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhKAR6ba_G5vWwxmARJ6UCN-1Kjji6mRuyjVowi-w5dAFJK_omnpQhmJqUFsv3AF7GBaOCw_bNUmBvnCLDohT5BtArB3S11t8kB7UyejCAOKFB0BcNHqIlSxMMgMRARrzp4TidDaqlqCr4MzAgD2bf3IWPP0Jd3-UtnA-OKHOMiLs9fNGC6dn52vzqdZQ=s800", "comment_count": 0 }, { "title": "the end of something", "url": "https://cocktailvirgin.blogspot.com/2022/02/the-end-of-something.html", "published": "2022-02-12T08:00:00.030-05:00", "updated": "2022-02-12T08:00:00.238-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "flute", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": 2007 }, "categories": [ "*original", "absinthe", "champagne", "grapefruit juice", "st. germain" ], "ingredients": [ "1 oz Absinthe (Kübler)", "1 oz Elderflower Liqueur (St. Germain at work, St. Elder here)", "1 oz Grapefruit Juice" ], "instructions": "Shake with ice, strain into a flute with 2-3 oz dry sparkling wine, and garnish with a grapefruit twist.", "body_text": "1 oz Absinthe (Kübler)\n1 oz Elderflower Liqueur (St. Germain at work, St. Elder here)\n1 oz Grapefruit Juice\nShake with ice, strain into a flute with 2-3 oz dry sparkling wine, and garnish with a grapefruit twist.\nAt work, the general manager of Menton asked if there was a secret to making the Death in the Afternoon a good drink. I replied that there really was not; basically, either you enjoy the combination or you do not. Then that evening at Drink, a guest asked for an absinthe cocktail. I then recalled how well absinthe paired with pink grapefruit juice via one of the drinks at the Kübler Absinthe release party here in Boston pushed on me by woodland nymph characters circa October 2007. With that, I added elderflower liqueur to take the mix in a\nBohemian\ndirection, and cava to circle back to the conversation earlier that afternoon. For a name, I dubbed this one The End of Something after a short story by Ernest Hemingway as a nod to the Death in the Afteroon inspiration.\nWhen I got home that night, I decided to make one for myself to truly appreciate the combination past a mere straw taste. The End of Something welcomed the nose with grapefruit, anise, fennel, and sparkling wine aromas. Next, a carbonated grapefruit sip flowed into anise, floral, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEix4DZ1ROov8kT5rD4G1UPPaLVOUtnCBWRkspE60oD4IRkLSr2cBwETm9NWPF9e2UryI0Xov8srtHZrRY5l1AZ4OpwMUqpSSRRLlfKmc1eomhIK1i1PEGO8vTsCBbng0UVrin1eZ__2XRrCGK64pYtyMsRV-UrqCYRi_lqQy0y8q9gO8Q7kNvZ_qpM4IQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEix4DZ1ROov8kT5rD4G1UPPaLVOUtnCBWRkspE60oD4IRkLSr2cBwETm9NWPF9e2UryI0Xov8srtHZrRY5l1AZ4OpwMUqpSSRRLlfKmc1eomhIK1i1PEGO8vTsCBbng0UVrin1eZ__2XRrCGK64pYtyMsRV-UrqCYRi_lqQy0y8q9gO8Q7kNvZ_qpM4IQ=s800", "comment_count": 0 }, { "title": "mickie walker cocktail", "url": "https://cocktailvirgin.blogspot.com/2022/02/mickie-walker-cocktail.html", "published": "2022-02-13T08:00:00.027-05:00", "updated": "2022-02-13T08:00:00.261-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "grenadine", "lemon juice", "scotch", "vermouth (sweet)" ], "ingredients": [ "3/4 Scotch (2 oz Famous Grouse)", "1/4 Italian Vermouth (1 oz Lacuesta Rojo)", "1 dash Grenadine (1/8 oz)", "1 dash Lemon Juice (1/8 oz)" ], "instructions": "Shake with ice (stir) and strain into a cocktail glass; I added a lemon twist.", "body_text": "3/4 Scotch (2 oz Famous Grouse)\n1/4 Italian Vermouth (1 oz Lacuesta Rojo)\n1 dash Grenadine (1/8 oz)\n1 dash Lemon Juice (1/8 oz)\nShake with ice (stir) and strain into a cocktail glass; I added a lemon twist.\nTwo Sundays ago, I ventured into the 1930\nSavoy Cocktail Book\nand spotted the Mickie Walker Cocktail. Overall, the concept reminded me of a Rob Roy that took the hint of lemon juice and syrup approach that Maloney did in his\nManhattan\nbut with fruity notes of grenadine instead of basic simple syrup. While I was unable to find a Mickie Walker in the history books, there was a famous boxer around the time the book was published named Mickey Walker; the\"Toy Bulldog\" was the world welterweight and middleweight championships and was a top contender for the light-heavyweight and heavyweight titles. In the glass, the Mickie Walker served up a lemon, berry, and Scotch aroma. Next, plum and grape notes on the sip slipped into Scotch, herbal, and raisin flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjGHE4YAuWA0SN3F5h7PKLyH9fRdthr0W_PkzInA-vtgzAihorJJujggA0uLut74gsMr5c9iYUgV-maxK5dufo8Afcl97kQ06EK3ipUhPwrR-C1UnWA8SpFPBIwHadqbLrU1ZYBlB5qex6nZm9qqr_OHSUeEbF7MQqLiuVV3XMgxLxBsn0ntl6cgwQ9yg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjGHE4YAuWA0SN3F5h7PKLyH9fRdthr0W_PkzInA-vtgzAihorJJujggA0uLut74gsMr5c9iYUgV-maxK5dufo8Afcl97kQ06EK3ipUhPwrR-C1UnWA8SpFPBIwHadqbLrU1ZYBlB5qex6nZm9qqr_OHSUeEbF7MQqLiuVV3XMgxLxBsn0ntl6cgwQ9yg=s800", "comment_count": 0 }, { "title": "the country lawyer", "url": "https://cocktailvirgin.blogspot.com/2022/02/the-country-lawyer.html", "published": "2022-02-14T08:00:00.016-05:00", "updated": "2022-02-14T08:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Casey Doolin", "source": "Park Tavern", "year": 2011 }, "categories": [ "amaro", "benedictine", "bitters (mole)", "vermouth (bianco)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon", "1/2 oz Zucca Amaro (Sfumato)", "1/2 oz Dolin Blanc Vermouth", "1/4 oz Benedictine", "1 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Four Roses Bourbon\n1/2 oz Zucca Amaro (Sfumato)\n1/2 oz Dolin Blanc Vermouth\n1/4 oz Benedictine\n1 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I selected Trevor Felch's\nSan Francisco Cocktails\nbook and landed upon the Country Lawyer. This smoky-herbal Bourbon number was crafted by Casey Doolin at Park Tavern in 2011. In the glass, it provided an orange, earthy, and smoke aroma. Next, white wine and roast notes on the sip slid into Bourbon, herbal, and bitter smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgcvX1p6IufqJN0f2WUZdhoE3C_5piCoNF5mstLKWll9NtHfPPEbCd03cRFSZmaNI9rliBOmL8i-dvEAv5TpV3MdBptollw2FL1UcW1etzryzH5BnCbvYq1-g9Jqd5QXMACMuIqOcDfvGmuyy4PGUfWgNBvaWSH1U4gpOW3sPOJb1PoLlNVRnWOAEnJig=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgcvX1p6IufqJN0f2WUZdhoE3C_5piCoNF5mstLKWll9NtHfPPEbCd03cRFSZmaNI9rliBOmL8i-dvEAv5TpV3MdBptollw2FL1UcW1etzryzH5BnCbvYq1-g9Jqd5QXMACMuIqOcDfvGmuyy4PGUfWgNBvaWSH1U4gpOW3sPOJb1PoLlNVRnWOAEnJig=s800", "comment_count": 1 }, { "title": "charlotte's web", "url": "https://cocktailvirgin.blogspot.com/2022/02/charlottes-web.html", "published": "2022-02-15T08:00:00.019-05:00", "updated": "2022-02-15T08:00:00.271-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Wayne Longwell", "source": "Range Life", "year": null }, "categories": [ "egg white", "falernum", "grapefruit juice", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal (Mezcal Union)", "1/2 oz Falernum (1/2 oz Velvet Falernum + 1/4 oz Simple)", "3/4 oz Grapefruit Juice", "1/2 oz Lime Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a dehydrated grapefruit wheel and grated black lime (omit garnishes).", "body_text": "1 1/2 oz Mezcal (Mezcal Union)\n1/2 oz Falernum (1/2 oz Velvet Falernum + 1/4 oz Simple)\n3/4 oz Grapefruit Juice\n1/2 oz Lime Juice\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a dehydrated grapefruit wheel and grated black lime (omit garnishes).\nTwo Thursdays ago, I returned to Trevor Felch's\nSan Francisco Cocktails\nand latched onto the egg white Sour called Charlotte's Web. The recipe was crafted by Wayne Longwell at Range Life, and it was named after the horror punk-themed headshop that was the building's previous tenant. Once prepared, the Charlotte's Web proffered smoke and citrus notes to the nose. Next, a creamy grapefruit and lime sip got tangled up in mezcal, grapefruit, and clove flavors on the swallow with a smoke-laden finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEi1h01SHeGysYOr4y4ROQeyZNM7i7LhfsJm2i0c_N6MsR9y0GMPbuJZyfefJwsKrhqEFpFL1cPMqfk6roV25Bey_j_lMJDGX075ha4I-lrH_JDvZL5BUQHYOdZe294xpfIywDDf2awAzM5w35SrDI567_NhgCss7RcE9t9xFiVOcpfTz_3Sl8ArXgmUAg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEi1h01SHeGysYOr4y4ROQeyZNM7i7LhfsJm2i0c_N6MsR9y0GMPbuJZyfefJwsKrhqEFpFL1cPMqfk6roV25Bey_j_lMJDGX075ha4I-lrH_JDvZL5BUQHYOdZe294xpfIywDDf2awAzM5w35SrDI567_NhgCss7RcE9t9xFiVOcpfTz_3Sl8ArXgmUAg=s800", "comment_count": 0 }, { "title": "obituary cocktail", "url": "https://cocktailvirgin.blogspot.com/2022/02/obituary-cocktail.html", "published": "2022-02-16T08:00:00.003-05:00", "updated": "2022-02-16T08:00:00.206-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Chris Hannah and Nick Detrich", "source": "Jewel of the South", "year": 2018 }, "categories": [ "absinthe", "gin", "herbsainte", "vermouth (dry)" ], "ingredients": [ "2 oz Gin (Bombay Dry)", "3/4 oz Dry Vermouth (Noilly Prat)", "1 bsp Absinthe (1/8 oz Kübler)", "1 bsp Herbsaint (1/8 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 oz Gin (Bombay Dry)\n3/4 oz Dry Vermouth (Noilly Prat)\n1 bsp Absinthe (1/8 oz Kübler)\n1 bsp Herbsaint (1/8 oz)\nStir with ice and strain into a cocktail glass.\nAfter reading the\nLift Your Spirits\nbook about New Orleans' drinking culture, I realized that I had never written up the Obituary Cocktail despite having one at a hotel bar in New Orleans in 2010. Therefore, I set out to find a more definitive recipe out there such as perhaps the earliest published recipe, and instead, my search landed on a more modern one. This one published in\nGarden & Gun\nin 2018 was the recipe that Chris Hannah and Nick Detrich concocted for their Jewel of the South bar that was opening later that year. The two tweaks were upping the dry vermouth from the average recipe out there and splitting the absinthe with Herbsaint to craft in Hannah's words \"a deadly spin on the Martini.\"\nThe Obituary began with an anise and black licorice bouquet. Next, a semi-sweet sip slid into gin, anise, licorice, and herbal elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjPvCQ1jHsDDhExbjznGkYwhSzfugKG1zF2jdd1cx3-Gxo_5-yOgepOQkE1mXpqdTki7T_7Oeb5cK47avyaD6MO3e7rJMrIUDHuU36XeSc1gMqxi3uKvXw2ZC1dx56LQJkZBu3a33D3WNvQ-tLi_BO5FetJOL8wR2dqfQF1tHGoB4y4TJjWFXmZ1CxkOQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjPvCQ1jHsDDhExbjznGkYwhSzfugKG1zF2jdd1cx3-Gxo_5-yOgepOQkE1mXpqdTki7T_7Oeb5cK47avyaD6MO3e7rJMrIUDHuU36XeSc1gMqxi3uKvXw2ZC1dx56LQJkZBu3a33D3WNvQ-tLi_BO5FetJOL8wR2dqfQF1tHGoB4y4TJjWFXmZ1CxkOQ=s800", "comment_count": 0 }, { "title": "rare hearts", "url": "https://cocktailvirgin.blogspot.com/2022/02/rare-hearts.html", "published": "2022-02-17T08:00:00.029-05:00", "updated": "2022-02-17T08:00:00.207-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.: Welcome Home", "year": 2018 }, "categories": [ "bitters (other)", "chartreuse (green)", "cognac", "lemon juice", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Pierre Ferrand Ambre Cognac (Du Peyrat Selection)", "1 oz Weller Special Reserve Bourbon (Evan Williams Bonded)", "1/2 oz Lemon Juice", "1/2 oz Green Chartreuse", "1/2 oz Vanilla Syrup", "1 dash Scrappy's Cardamom Bitters (Bitter Housewife)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Pierre Ferrand Ambre Cognac (Du Peyrat Selection)\n1 oz Weller Special Reserve Bourbon (Evan Williams Bonded)\n1/2 oz Lemon Juice\n1/2 oz Green Chartreuse\n1/2 oz Vanilla Syrup\n1 dash Scrappy's Cardamom Bitters (Bitter Housewife)\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I opened up Death & Co.'s\nWelcome Home\nbook and landed upon the Rare Hearts as a split spirits Sour. Overall, the combination crafted by bartender Tyson Buhler in 2018 reminded me of the bar's\nFour in Hand\nespecially with the Chartreuse and vanilla. Once prepared, the Rare Hearts proffered a lemon, vanilla, and herbal bouquet. Next, a lemon-driven sip flowed into a Cognac, Bourbon, and herbal swallow with a vanilla and cardamom finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEglTqCaOiBAtn64jZjwf1VBwWo2MvXn5kqE7EOhbENgnU1t0rRKsIDoChu86B4-u1wugLiiq9hecv6qJKn-RAJEvTga5S4yII-B7v1paXzCCdPl8nyERUJmMHdpjDfgiCjKkJqA2RSP6HWpZ7Tk8xBoTbR8XuixsKQXcRpds1gKEUtW0M1mHuwpB-y5ew=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEglTqCaOiBAtn64jZjwf1VBwWo2MvXn5kqE7EOhbENgnU1t0rRKsIDoChu86B4-u1wugLiiq9hecv6qJKn-RAJEvTga5S4yII-B7v1paXzCCdPl8nyERUJmMHdpjDfgiCjKkJqA2RSP6HWpZ7Tk8xBoTbR8XuixsKQXcRpds1gKEUtW0M1mHuwpB-y5ew=s800", "comment_count": 0 }, { "title": "the elves and their antics", "url": "https://cocktailvirgin.blogspot.com/2022/02/the-elves-and-their-antics.html", "published": "2022-02-18T08:00:00.030-05:00", "updated": "2022-02-18T08:00:00.232-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "amer picon", "benedictine", "genever" ], "ingredients": [ "1 1/2 oz Genever (Bols)", "1 oz Cardamaro", "1/4 oz Amer Picon (Torani Amer)", "1/4 oz Benedictine" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Genever (Bols)\n1 oz Cardamaro\n1/4 oz Amer Picon (Torani Amer)\n1/4 oz Benedictine\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nI was reminded of the Genever-Cardamaro pairing that I first learned about at Portland Cocktail Week 2012 with the\nDeck Hand\nand\nWalking Spanish\nand was reminded of years later with the\nLe Subtil\n. It inspired a series of creations such as the\nWooden Shoe\n, and I crossed the idea with the Benedictine-Picon pairing in the\nCreole Cocktail\n. I dubbed the result The Elves and their Antics in keeping with my previous Dutch fairy tale drink names.\nThe Elves and their Antics teased the nose with a malt and herbal aroma. Next, the malt continued on into the sip where it mingled with the grape notes, and the swallow came through with malt, orange, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgOi-ki4OIviXVysJ3SL55W3YcOxfgTkBWyFdapyFom-QGjiIRPnA33cwzGF-GECRNYj47Jlu90NZP6NdaXpL_OxGujGqY9jZXPD0lckfL3vAGF4Bb4tNt-EMkMUEQ9zLJhepQ5fC-T2RR0YeAqYLxK7jIBA1Q9FE39A3_2YS_fHCNOLiE3MIKS99mVNA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgOi-ki4OIviXVysJ3SL55W3YcOxfgTkBWyFdapyFom-QGjiIRPnA33cwzGF-GECRNYj47Jlu90NZP6NdaXpL_OxGujGqY9jZXPD0lckfL3vAGF4Bb4tNt-EMkMUEQ9zLJhepQ5fC-T2RR0YeAqYLxK7jIBA1Q9FE39A3_2YS_fHCNOLiE3MIKS99mVNA=s800", "comment_count": 0 }, { "title": "last american hero", "url": "https://cocktailvirgin.blogspot.com/2022/02/last-american-hero.html", "published": "2022-02-20T08:00:00.027-05:00", "updated": "2022-02-20T08:00:00.213-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "1000YearOldStreet", "source": "Reddit", "year": null }, "categories": [ "bitters (Angostura)", "bitters (mole)", "cynar", "mezcal", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rittenhouse Rye", "1/2 oz Mezcal (Peloton de la Muerte)", "3/4 oz Cynar", "1/2 oz Sweet Vermouth (Lacuesta Rojo)", "2 dash Angostura Bitters", "1 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/4 oz Rittenhouse Rye\n1/2 oz Mezcal (Peloton de la Muerte)\n3/4 oz Cynar\n1/2 oz Sweet Vermouth (Lacuesta Rojo)\n2 dash Angostura Bitters\n1 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Sundays ago, I saw on\nReddit\n's cocktail forum a recipe called the Last American Hero created by user 1000YearOldStreet. The combination reminded me of a\nLittle Italy\ncrossed with the rye-mezcal split base that I learned about in the\nRed Ant\nand recently had in the\nHunt & Peck\n. What drew me in was the mezcal-Cynar pairing added to the Little Italy base, for that combination is magic in many drinks including the\nMidnight Marauder\n. In the glass, the Last American Hero served up a lemon, herbal-vegetal, caramel, and smoke bouquet to the nose. Next, caramel and grape notes on the sip were rescued by rye, vegetal, and herbal flavors on the swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjq-0w3MX9kVxvqXZyIGWe0hOjIc7nlzNYjKhsntauaw7q3lrzFqq4a0kApapo3j70N_tGiYMPI0kMFoXbXufnXGMmDzFVrHUmoe2qnCSoCDQ7VoxtfPfmH8LTQitlcjbA836Zpaj7CcWFzKE3PWd-KPiVzJP5InL7DMyt3ImWszDX4tYvZiTquGRi1pA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjq-0w3MX9kVxvqXZyIGWe0hOjIc7nlzNYjKhsntauaw7q3lrzFqq4a0kApapo3j70N_tGiYMPI0kMFoXbXufnXGMmDzFVrHUmoe2qnCSoCDQ7VoxtfPfmH8LTQitlcjbA836Zpaj7CcWFzKE3PWd-KPiVzJP5InL7DMyt3ImWszDX4tYvZiTquGRi1pA=s800", "comment_count": 1 }, { "title": "awkwardly tongue tied", "url": "https://cocktailvirgin.blogspot.com/2022/02/awkwardly-tongue-tied.html", "published": "2022-02-21T08:00:00.015-05:00", "updated": "2025-10-22T13:31:46.950-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jarred Weigand", "source": "Death & Co.", "year": 2015 }, "categories": [ "fernet-branca", "gin", "lime juice", "orgeat", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Fords Gin (Bombay Dry)", "1 tsp Fernet Branca", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/4 oz Cinnamon Syrup", "1/4 oz Orgeat" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).", "body_text": "2 oz Fords Gin (Bombay Dry)\n1 tsp Fernet Branca\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/4 oz Cinnamon Syrup\n1/4 oz Orgeat\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).\nTwo Mondays ago, I opened up Death & Co.'s\nWelcome Home\nbook and spotted the Awkwardly Tongue Tied as an intriguing Gimlet of sorts. The recipe crafted by Jarred Weigand in 2015 was his first menu item at the bar, and he was proud of how Fernet Branca and pineapple worked together here and how cinnamon and orgeat complemented that pairing. Once shaken up, the Awkwardly Tongue Tied gave forth a pineapple, lime, and minty pine aroma. Next, a slightly creamy lime and pineapple sip slipped into gin, menthol, nutty, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEja6tp36sUrm02CtsZEMXTzQcbobx3xmiAjgM9m1gbR57KG7yxAnr1RPkR2Trp--eRwZD2u9vhYahYmrGTJ-hHap4xEjkPf07zPLZnvF1BZJT1a1xWu1m4R5QUXd8dKt2-C3xdbBcTed8xYhRil1VupJx2izUPiJXkwILPiMw_yqTlQty59X6erxjX96A=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEja6tp36sUrm02CtsZEMXTzQcbobx3xmiAjgM9m1gbR57KG7yxAnr1RPkR2Trp--eRwZD2u9vhYahYmrGTJ-hHap4xEjkPf07zPLZnvF1BZJT1a1xWu1m4R5QUXd8dKt2-C3xdbBcTed8xYhRil1VupJx2izUPiJXkwILPiMw_yqTlQty59X6erxjX96A=s800", "comment_count": 0 }, { "title": "we don't talk about braulio", "url": "https://cocktailvirgin.blogspot.com/2022/02/we-dont-talk-about-braulio.html", "published": "2022-02-22T08:00:00.046-05:00", "updated": "2022-02-22T08:00:00.203-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "cachaça", "chartreuse (yellow)", "punt e mes" ], "ingredients": [ "1 oz Avua Amburana Cachaça", "1 oz Amaro Braulio", "1/2 oz Punt e Mes", "1/2 oz Yellow Chartreuse", "3 drop Saline Solution" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a glowing cube (if available), and fill with ice.", "body_text": "1 oz Avua Amburana Cachaça\n1 oz Amaro Braulio\n1/2 oz Punt e Mes\n1/2 oz Yellow Chartreuse\n3 drop Saline Solution\nStir with ice, strain into a double old fashioned glass with a glowing cube (if available), and fill with ice.\nTwo Tuesdays ago, I saw a post on Backbar's social media that they were extending their Disney's Encanto week another day before they launched into their solar system menu, so I decided to stop in. The drink that called out to me was the We Don't Talk About Braulio as Carlo Caroscio's play on the song \"We Don't Talk About Bruno\" for it came across as a bizarre\nGreen Point\n-inspired drink. The menu contained the caption, \"Thunderously bitter sweet, but prophesized to be enjoyable.\" Bartender Rachel Kopelman mentioned that the glowing ice cube was symbolic of Bruno's glowing eyes in the movie; while\nEncanto\nwas being projected on the wall, we had not gotten to that part of the plot yet.\nThe We Don't Talk About Braulio that Rachel made for me proffered funky, grassy, herbal, and woody spice (from the Amburana aging) aromas to the nose. Next, a caramel-driven sip fled into grassy, soft wood spice, licorice, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjYMuCbv0kl6kdGlXOV1shrvLB3gY8Pj5pZurD0imGBVUibA0AqzwSs5i-nVMtuJRtfiljMSynhIE1IGdDnXiDFzytNeXkP6oQPOkLVXLIhg0qtCZMoa3_azY88As3nxOCz6cc2Fssv6En_k_gqaIh1ZIQLOxjeofFPHwd5ldRcigWw8-jG4ChqVqVTtA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjYMuCbv0kl6kdGlXOV1shrvLB3gY8Pj5pZurD0imGBVUibA0AqzwSs5i-nVMtuJRtfiljMSynhIE1IGdDnXiDFzytNeXkP6oQPOkLVXLIhg0qtCZMoa3_azY88As3nxOCz6cc2Fssv6En_k_gqaIh1ZIQLOxjeofFPHwd5ldRcigWw8-jG4ChqVqVTtA=s800", "comment_count": 0 }, { "title": "surface pressure", "url": "https://cocktailvirgin.blogspot.com/2022/02/surface-pressure.html", "published": "2022-02-23T08:00:00.026-05:00", "updated": "2022-02-23T08:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "dubonnet", "mezcal", "rum", "st. germain" ], "ingredients": [ "1 oz Santa Teresa Rum", "1 oz Los Vecinos Mezcal", "1 oz Dubonnet Rouge", "1/2 oz St. Germain" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "1 oz Santa Teresa Rum\n1 oz Los Vecinos Mezcal\n1 oz Dubonnet Rouge\n1/2 oz St. Germain\nStir with ice and strain into a Nick & Nora glass.\nFor my second drink from Backbar's\nEncanto\nWeek menu, I opted for the Surface Pressure created by Sam Treadway. It was caption on the list as \"What's Luisa hiding under the surface?\", and it reminded me a little of Jamie Boudreau's\nLa Bicyclette\nfor some reason. On the nose, the Surface Pressure approached with a smoke aroma. Next, caramel, grape, plum, and grapefruit notes on the sip challenged the smoke, floral, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgTtJ2gKEHxv1C957ByGlA0IFl3wB1za5EBH_rwAPFpI_lMc-XLtPs9i5IOMVrmwaLN4i4v0ac8BKZsx3s5mkk7h5Bx2Wjt9yV0AMQdpgL0DLVefaGIKaC-J4gUMqHef8ngUqPUcqxzVOHKMbIc-7bh72zo4H5bcxYf2SIKVPos0zY_LRbVywyyAbF6oA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgTtJ2gKEHxv1C957ByGlA0IFl3wB1za5EBH_rwAPFpI_lMc-XLtPs9i5IOMVrmwaLN4i4v0ac8BKZsx3s5mkk7h5Bx2Wjt9yV0AMQdpgL0DLVefaGIKaC-J4gUMqHef8ngUqPUcqxzVOHKMbIc-7bh72zo4H5bcxYf2SIKVPos0zY_LRbVywyyAbF6oA=s800", "comment_count": 0 }, { "title": "champs elysee", "url": "https://cocktailvirgin.blogspot.com/2022/02/champs-elysee.html", "published": "2022-02-23T10:00:00.047-05:00", "updated": "2022-02-23T10:00:00.220-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Nina Toye and A.H. Addair", "source": "Drinks Long and Short", "year": 1925 }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "cognac", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Cognac (Du Peyrat Selection)", "1/2 oz Green Chartreuse", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Cognac (Du Peyrat Selection)\n1/2 oz Green Chartreuse\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I was perusing Jupiter Disco's\nPreservation\nzine when I spotted their take on the Champs Elysées. I had just written up my preferred Yellow Chartreuse version of the\nrecipe\nas modified from the Green Chartreuse one in the 1930\nSavoy Cocktail Book\n, and the zine authors adapted theirs from an earlier source, namely Nina Toye and A.H. Addair's\nDrinks Long and Short\nfrom 1925. The two authors had a bit of commentary along the margins. Maks Pazuniak wrote, \"I'm sure this is the proper spec, but I'll never not be annoyed that Green Chartreuse and lemon are in the same cocktail. Everybody knows Green Chartreuse goes with lime and Yellow Chartreuse with lemon.\" Al Sotack countered with, \"Maks is wrong about all that.\"\nThe Champs Elysées with Green Chartreuse instead of my usual substitution of Yellow gave forth a lemon, Cognac, and herbal aroma. Next, lemon on the sip pranced into a Cognac and Green Chartreuse herbal swallow with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhD_utizqoF6KgOmrBAqeeybqKm15_iLLsGZcQ6NgvWcVtCbYYzLb3wlCjF3DMfWmvxA9_TZgX6X9xhDeMSEggVDp4ll4Q5AXBtWvFo4Kq7z0XdcReN57Rgi0PYdOcb5J9pBWouUHb3QKk_RW4BO5kfonNEjKskw5vRM_gEi0JtwmjXR1Sxbkg0zQnr1g=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhD_utizqoF6KgOmrBAqeeybqKm15_iLLsGZcQ6NgvWcVtCbYYzLb3wlCjF3DMfWmvxA9_TZgX6X9xhDeMSEggVDp4ll4Q5AXBtWvFo4Kq7z0XdcReN57Rgi0PYdOcb5J9pBWouUHb3QKk_RW4BO5kfonNEjKskw5vRM_gEi0JtwmjXR1Sxbkg0zQnr1g=s800", "comment_count": 1 }, { "title": "the end is nigh", "url": "https://cocktailvirgin.blogspot.com/2022/02/the-end-is-nigh.html", "published": "2022-02-24T08:00:00.020-05:00", "updated": "2022-02-24T08:00:00.234-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Neal Bodenheimer", "source": "Cure", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "quinquina", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "1 oz Bonal Gentian-Quina", "1/4 oz Varnelli Amaro Sibilla", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n1 oz Bonal Gentian-Quina\n1/4 oz Varnelli Amaro Sibilla\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago, I had recently finished the\nLift Your Spirits\nbook about New Orleans drinking culture through the years written by Elizabeth Williams and Chris McMillian. The book had already inspired me to revisit the\nObituary Cocktail\n, and the one that called out to me next was The End is Nigh from Cure as communicated by Neal Bodenheimer. Once prepared, the End is Nigh donated an orange and herbal aroma to the senses. Next, grape and char notes on the sip flowed into rye, smoky, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhsCP6w3nVTW2mIRkBArEtk8KkQFYL93rIEy517mFDWEd76p2xKLGGY-aqSsPfuUNDxC_86EeXcVjdialaB_RbKWuVZcqtqD8UQxTd0TEzkYy7o5I6W_n28R3JMjZL09LIuW84DxNCO6wWjLsexHEl7JsRRAlFFeMI8d72WU0_kc51Kk5V7MfJ-lkVGQQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhsCP6w3nVTW2mIRkBArEtk8KkQFYL93rIEy517mFDWEd76p2xKLGGY-aqSsPfuUNDxC_86EeXcVjdialaB_RbKWuVZcqtqD8UQxTd0TEzkYy7o5I6W_n28R3JMjZL09LIuW84DxNCO6wWjLsexHEl7JsRRAlFFeMI8d72WU0_kc51Kk5V7MfJ-lkVGQQ=s800", "comment_count": 0 }, { "title": "south american honey bee", "url": "https://cocktailvirgin.blogspot.com/2022/02/south-american-honey-bee.html", "published": "2022-02-25T08:00:00.013-05:00", "updated": "2025-02-04T12:26:47.956-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "bitters (Angostura)", "cachaça", "egg white", "honey", "lime juice", "pisco" ], "ingredients": [ "1 oz Pisco (Macchu)", "1 oz Cachaça (Novo Fogo at work, Cuca Fresca at home)", "1/2 oz Honey Syrup 1:1", "1/2 oz Lime Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a single old fashioned glass (work) or a coupe glass (home), and garnish with Angostura Bitters.", "body_text": "1 oz Pisco (Macchu)\n1 oz Cachaça (Novo Fogo at work, Cuca Fresca at home)\n1/2 oz Honey Syrup 1:1\n1/2 oz Lime Juice\n1 Egg White\nShake once without ice and once with ice, strain into a single old fashioned glass (work) or a coupe glass (home), and garnish with Angostura Bitters.\nTwo Fridays ago, a guest at Drink requested a Pisco Sour variation. My first thought was to mix things up by splitting the base with cachaça for those two South American spirits have worked well in my\nJavari Mai Tai\nand\nLoreto Swizzle\nas well as Jay Kuehner's\nCienciano\n. As a second tweak, I swapped the simple syrup for honey. For a name, I recalled David Embury calling the Jamaican rum Bee's Knees the Honey Bee, and Yvonne's\nHoney Bee\nincluded egg white; therefore, I dubbed it the South American Honey Bee.\nThe South American Honey Bee welcomed the nose with a honey and allspice bouquet. Next, a creamy, lime, and honey sip buzzed into funky, earthy, and floral flavors on the swallow. My guests after ordered it again for their next round, and I could see why. While I made this drink at home for myself that night as seen in the top photo, I later acquired a photo of on the bar top at Drink!", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiYDJXLIgqzfBrtelt8514oK5NSxUCQMFKNjRTxQjeWl2f9_UvFUxlKL9ptp23u4TrMP8oRDm8koRL8xED-ZdgAHjP0Teduy31N3oaBpuvYKqNSnBgePstkj-NRhbiVQT9jkTWdOFRcs-hAiBPCCQT9Vbkv4oQ9cKtDyzlB9rLxWXu4I8QQlo9pW764Qw=s320", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2LUNYiHr1n5NqHP-aOM_rSIyNtaCPeddUsKMUO-Fz5htQh7-kNWj-_B1KX_a2k7nKlcg4dipjjmzeSiYCB27S0qpwBjSiRHFQ7fCaSFxJHTBCUfVWK5lrziz33mkETLxyPSPzH5KRmAssTDnK-HHBO-iinTMaV3AX6-fGR8LuDOpPfUKpIriUmojZdIT/s320/southamericanhoneybee_drink_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiYDJXLIgqzfBrtelt8514oK5NSxUCQMFKNjRTxQjeWl2f9_UvFUxlKL9ptp23u4TrMP8oRDm8koRL8xED-ZdgAHjP0Teduy31N3oaBpuvYKqNSnBgePstkj-NRhbiVQT9jkTWdOFRcs-hAiBPCCQT9Vbkv4oQ9cKtDyzlB9rLxWXu4I8QQlo9pW764Qw=s800", "comment_count": 0 }, { "title": "casa samba", "url": "https://cocktailvirgin.blogspot.com/2022/02/casa-samba.html", "published": "2022-02-26T08:00:00.036-05:00", "updated": "2022-02-26T08:00:00.213-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "absinthe", "benedictine", "bitters (Peychaud's)", "cachaça", "lime juice", "sugar" ], "ingredients": [ "1/2 Lime in Wedges (3 wedges)", "1 cube Sugar", "2 oz Cachaça (Novo Fogo at work, Cuca Fresca at home)", "1/2 oz Benedictine", "1 dash Peychaud's Bitters", "1 dash Absinthe (8 drop Kübler at work, 12 drop Copper & King at home)", "2 drop Saline" ], "instructions": "Muddle the lime wedges with the sugar cube. Add the rest of the ingredients, shake with ice, double strain into a double old fashioned glass, and fill with cracked ice.", "body_text": "1/2 Lime in Wedges (3 wedges)\n1 cube Sugar\n2 oz Cachaça (Novo Fogo at work, Cuca Fresca at home)\n1/2 oz Benedictine\n1 dash Peychaud's Bitters\n1 dash Absinthe (8 drop Kübler at work, 12 drop Copper & King at home)\n2 drop Saline\nMuddle the lime wedges with the sugar cube. Add the rest of the ingredients, shake with ice, double strain into a double old fashioned glass, and fill with cracked ice.\nTwo Saturdays ago at Drink, a guest asked for a Caipirinha riff, and I decided to take it on a New Orleans adventure. The original impetus was how well cachaça and rhum agricoles work with Benedictine such as the cachaça\nPetition\nand the agricole\nHomere Punch\n, and then I rounded off things with Peychaud's and absinthe. Since their next order was doubling up on this creation, I decided to make it once I got home that night.\nFor a name, I dubbed this one later the Casa Samba after the Brazilian Carnival held in New Orleans every year. Once prepared, the Casa Samba met the nose with grassy funk and anise aromas. Next, crisp lime on the sip flowed into grassy, herbal, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiEU63yYbYZ7JR0RretiOYyYcU26n9RIit0zrXYIHt8PyoF7j9QxHPknQtcZ2-jqDCSldVxRjnhTK4VOZRm5muehbBCl6U0H1__2NDDZNTBwXqIBttIyfCz2P6hO8rBdo3r4mB03zQKXpKE0E7ItX9VhL4BkKpIK6_yDVm_q3X8J81m7gt2H6pe-oJU_w=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiEU63yYbYZ7JR0RretiOYyYcU26n9RIit0zrXYIHt8PyoF7j9QxHPknQtcZ2-jqDCSldVxRjnhTK4VOZRm5muehbBCl6U0H1__2NDDZNTBwXqIBttIyfCz2P6hO8rBdo3r4mB03zQKXpKE0E7ItX9VhL4BkKpIK6_yDVm_q3X8J81m7gt2H6pe-oJU_w=s800", "comment_count": 0 }, { "title": "tripwire", "url": "https://cocktailvirgin.blogspot.com/2022/02/tripwire.html", "published": "2022-02-27T08:00:00.024-05:00", "updated": "2022-02-27T08:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Shannon Tebay", "source": "Death & Co.", "year": 2018 }, "categories": [ "bitters (mole)", "creme de cacao", "pineapple syrup", "rum", "scotch" ], "ingredients": [ "1 oz Kilkerran 12 Year Single Malt Scotch (Royal Brackla 12 Year)", "3/4 oz Ron del Barrilito 3 Star Rum (Bacardi 4 Year)", "1/4 oz Smith & Cross Rum", "1 tsp Pineapple Syrup", "1/2 tsp Crème de Cacao (Tempus Fugit)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Kilkerran 12 Year Single Malt Scotch (Royal Brackla 12 Year)\n3/4 oz Ron del Barrilito 3 Star Rum (Bacardi 4 Year)\n1/4 oz Smith & Cross Rum\n1 tsp Pineapple Syrup\n1/2 tsp Crème de Cacao (Tempus Fugit)\n2 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Sundays ago, I returned to Death & Co.'s\nWelcome Home\nand came upon the Tripwire. This Scotch and rum Old Fashioned of sorts was crafted by Shannon Tebay in 2018 with the thought \"What would a stirred Piña Colada taste like? This.\" Since I lack Ron del Barrilito, I had to use another Puerto Rican rum but one that lacked fruit maceration and sherry barrel finish steps. Once prepared, the Tripwire approached the nose with lemon, pineapple, and Scotch aromas. Next, a roast note on the sip launched into Scotch, funky rum, pineapple, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgm7DBzuUbf53bAsd0j5Ut7O6xkN9nhA0lgAKiB2bUZY9owMbsxq3RzrAey8D7mfr3Qqyciz3TI4UOcDZEADbNmhkg_HQQiRDA7SKPv8_aROjcQsB8WWJQN79QOpgehkErAgw3UlnihSTIcA5CbmoUMbsVmM7tRyh4GupLoWl09ycZFNzZf-Z8QxWEJLA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgm7DBzuUbf53bAsd0j5Ut7O6xkN9nhA0lgAKiB2bUZY9owMbsxq3RzrAey8D7mfr3Qqyciz3TI4UOcDZEADbNmhkg_HQQiRDA7SKPv8_aROjcQsB8WWJQN79QOpgehkErAgw3UlnihSTIcA5CbmoUMbsVmM7tRyh4GupLoWl09ycZFNzZf-Z8QxWEJLA=s800", "comment_count": 0 }, { "title": "gastown", "url": "https://cocktailvirgin.blogspot.com/2022/02/gastown.html", "published": "2022-02-28T08:00:00.027-05:00", "updated": "2022-02-28T08:00:00.224-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Geoff Robinson", "source": "Happiness Forgets", "year": 2012 }, "categories": [ "bitters (Angostura)", "bitters (aromatic)", "cynar", "fernet-branca", "maple syrup", "mezcal" ], "ingredients": [ "1 3/8 oz Mezcal (Peloton de la Muerte)", "2 tsp Fernet Branca", "2 tsp Cynar", "1 tsp Maple Syrup", "2 dash Angostura Bitters", "1 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 3/8 oz Mezcal (Peloton de la Muerte)\n2 tsp Fernet Branca\n2 tsp Cynar\n1 tsp Maple Syrup\n2 dash Angostura Bitters\n1 dash Jerry Thomas Decanter Bitters\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago, I was searching the\nKindred Cocktails\ndatabase when I came across the Gastown created in 2012 by Geoff Robinson at London's Happiness Forgets. The combination of Cynar and maple was one that I had enjoyed before in the\nWayfarer\n,\nWooden Ships\n, and other drinks, so I was curious to see how it would do with Fernet in the mix. Maple previously had mellowed out Fernet in the\nFollow that Black Rabbit\n, but that was the only time that I had the two together. In a glass, the Gastown reached the nose with smoke, maple, and menthol vapors. Next, caramel and maple on the sip flowed into mezcal, menthol, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgE2TCLI7KfgBOl_CZY6XiuDQQlCbMbRmJzhB7T0oEtGoCs3hFotF7FJNENKU7Q_9V4FC6YM50wKiIE_eOyhFTh7uMyIodp9992-aMuFA7wz_pi7wLVfrHfCbKdGdej6uy9XCJ02Lw_Oq4V2o3BgVICq0A5s6_tz-wR0NbwJXlZg1m1v0_MFcxqorNQng=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgE2TCLI7KfgBOl_CZY6XiuDQQlCbMbRmJzhB7T0oEtGoCs3hFotF7FJNENKU7Q_9V4FC6YM50wKiIE_eOyhFTh7uMyIodp9992-aMuFA7wz_pi7wLVfrHfCbKdGdej6uy9XCJ02Lw_Oq4V2o3BgVICq0A5s6_tz-wR0NbwJXlZg1m1v0_MFcxqorNQng=s800", "comment_count": 0 }, { "title": "december morn", "url": "https://cocktailvirgin.blogspot.com/2022/03/december-morn.html", "published": "2022-03-01T08:00:00.036-05:00", "updated": "2022-03-01T08:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Jane Danger", "source": "El Cobre", "year": 2011 }, "categories": [ "applejack", "egg white", "grenadine", "lemon juice", "rum" ], "ingredients": [ "1 1/2 oz Flor de Caña Rum (Bacardi 4 Year)", "1/2 oz Laird's Apple Brandy (Laird's Bonded)", "3/4 oz Grenadine", "1/2 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail glass, and garnish with freshly grated cinnamon.", "body_text": "1 1/2 oz Flor de Caña Rum (Bacardi 4 Year)\n1/2 oz Laird's Apple Brandy (Laird's Bonded)\n3/4 oz Grenadine\n1/2 oz Lemon Juice\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail glass, and garnish with freshly grated cinnamon.\nI had spotted the recipe for December Morn by Jane Danger on\nKindred Cocktails\n, and it led me to buy her\nCuban Cocktails\nbook that she co-authored with two others from the Cienfuegos bar. This drink that\nKindred Cocktails\nattributed to her time at El Cobre in New York City circa 2011 was described in the book as \"the love child of a\nSeptember Morn\nand\nJack Rose\n, both from the\nSavoy Cocktail Book\n. The September Morn is a close relative of the better known\nClover Club\nCocktail.\" When I first saw the recipe, I thought that it was a cross of a September Morn with a\nPink Lady\n, especially since the September Morn recipe that I know from Charles H. Baker Jr.'s\nThe Gentleman's Companion\nis a raspberry syrup not a grenadine one.\nThe December Morn rose with an apple, berry, and cinnamon aroma. Next, a creamy lemon and berry sip flowed into rum, apple, and pomegranate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjgzLOFFyjSJz44_He-va6YtJFVt3zhoOkRSy2QkEyTJ7qcIesL9sO0k6m4Lre_ltMgWa4svB1QTvmEBZ6yMfBvClCRnOETT13qAhbxBVcqsDcyIN6Jkbpl16_PCd5ih1Wuv7dh120sd-Ux3hpVjLhqZ3YzNb1-VgNAq6gcFbK_MT4LwJ2tp7mrUQEXFg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjgzLOFFyjSJz44_He-va6YtJFVt3zhoOkRSy2QkEyTJ7qcIesL9sO0k6m4Lre_ltMgWa4svB1QTvmEBZ6yMfBvClCRnOETT13qAhbxBVcqsDcyIN6Jkbpl16_PCd5ih1Wuv7dh120sd-Ux3hpVjLhqZ3YzNb1-VgNAq6gcFbK_MT4LwJ2tp7mrUQEXFg=s800", "comment_count": 0 }, { "title": "gun for hire", "url": "https://cocktailvirgin.blogspot.com/2022/03/gun-for-hire.html", "published": "2022-03-02T08:00:00.027-05:00", "updated": "2022-10-17T18:29:02.083-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Rhett Williams", "source": "Pour House", "year": 2013 }, "categories": [ "averna", "bitters (aromatic)", "chartreuse (yellow)", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Elijah Craig (Evan Williams Bonded)", "1/2 oz Averna", "1/4 oz Yellow Chartreuse", "2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice and strain into a glass (rocks) pre-rinsed with Islay Scotch (Caol Ila 12 Year).", "body_text": "2 oz Elijah Craig (Evan Williams Bonded)\n1/2 oz Averna\n1/4 oz Yellow Chartreuse\n2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice and strain into a glass (rocks) pre-rinsed with Islay Scotch (Caol Ila 12 Year).\nTwo Wednesdays ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted the Sazerac-styled Gun For Hire by Rhett Williams at the Pour House in Vancouver circa 2013. Overall, the combination of American whiskey and bitter and herbal liqueurs reminded me of the\nValkyrie\n, so I was game to try this one out. Once prepared, the Gun For Hire welcomed the senses with a peat smoke bouquet. Next, caramel notes on the sip shot forth into Bourbon, herbal, clove, and allspice flavors on the swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgb2A49OHdzslm5mWzBA5wKOW3jYAJlGsukPbtwVThsHUPxQ6MIpJ22YDCoGyZQ9LOdMlZGXP_A8uRKtak6nEmhYK1ROoWpBPYYHf75OrA5bVyTL6fLpn9JYS_nZBZJLJmnh8UiNhWQyGN2cPOI3nMjEOHDtKOsyWm_yYdlD6qFtDhI_ieBPj36IQThTQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgb2A49OHdzslm5mWzBA5wKOW3jYAJlGsukPbtwVThsHUPxQ6MIpJ22YDCoGyZQ9LOdMlZGXP_A8uRKtak6nEmhYK1ROoWpBPYYHf75OrA5bVyTL6fLpn9JYS_nZBZJLJmnh8UiNhWQyGN2cPOI3nMjEOHDtKOsyWm_yYdlD6qFtDhI_ieBPj36IQThTQ=s800", "comment_count": 0 }, { "title": "bronx cocktail", "url": "https://cocktailvirgin.blogspot.com/2022/03/bronx-cocktail.html", "published": "2022-03-03T08:00:00.010-05:00", "updated": "2022-03-03T08:00:00.223-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": null, "attribution": { "creator": "Frank Caiafa", "source": "Twitter", "year": null }, "categories": [ "gin", "orange juice", "vermouth (dry)" ], "ingredients": [ "2 Orange Peels (1x2 inch each)", "50 mL Gin (1 1/2 oz Bombay Dry)", "25 mL Amber Vermouth (3/4 oz Lacuesta Rojo)", "25 mL Dry Vermouth (3/4 oz Noilly Prat)", "8 mL Orange Juice (1/4 oz Cara Cara)" ], "instructions": "Express the orange peels and drop in the mixing glass. Add the rest of the ingredients, add ice, stir, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 Orange Peels (1x2 inch each)\n50 mL Gin (1 1/2 oz Bombay Dry)\n25 mL Amber Vermouth (3/4 oz Lacuesta Rojo)\n25 mL Dry Vermouth (3/4 oz Noilly Prat)\n8 mL Orange Juice (1/4 oz Cara Cara)\nExpress the orange peels and drop in the mixing glass. Add the rest of the ingredients, add ice, stir, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago, I decided to make one of the two Bronx recipes that Frank Caiafa posted on\nTwitter\nas his preferred versions. The one I went with reduced the orange juice and included in orange oils to the mix. While I did not have amber vermouth, I figured that sweet vermouth would work here in a pinch to see if this direction was better than the way I remember the original. This Bronx Cocktail offered up pine, orange, and floral aromas. Next, a semi-sweet orange and grape sip transitioned into gin, dry herbal, and bitter grape flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEj_axIQXGiFCndTcfIfo1yi1ndGlCZRFAA3C2xpjuIsKFOEGyyUsbZjWOclVPHYGGBiBsmb-ZulyCyYgld_jyIEvyihkM1LkGLbczgdHiy4kQJqeaw_CeEUp7iGEF2I4c6Bx5uXsDJXsl2E9nVgof47cyhWs_BX3qcROCCI6RClfKpEGZUCMRUfmRL-Cg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEj_axIQXGiFCndTcfIfo1yi1ndGlCZRFAA3C2xpjuIsKFOEGyyUsbZjWOclVPHYGGBiBsmb-ZulyCyYgld_jyIEvyihkM1LkGLbczgdHiy4kQJqeaw_CeEUp7iGEF2I4c6Bx5uXsDJXsl2E9nVgof47cyhWs_BX3qcROCCI6RClfKpEGZUCMRUfmRL-Cg=s800", "comment_count": 0 }, { "title": "black adonis", "url": "https://cocktailvirgin.blogspot.com/2022/03/black-adonis.html", "published": "2022-03-04T08:00:00.031-05:00", "updated": "2022-03-04T08:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2017 }, "categories": [ "bitters (mole)", "bitters (orange)", "punt e mes", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 oz Oloroso Sherry (Lustau)", "3/4 oz Punt e Mes", "3/4 oz Sweet Vermouth", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "2 dash Bittermens Mole Bitters", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Oloroso Sherry (Lustau)\n3/4 oz Punt e Mes\n3/4 oz Sweet Vermouth\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n2 dash Bittermens Mole Bitters\n2 dash Angostura Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I was in the mood for a sherry drink, so I searched\nKindred Cocktails\nwhere I found Rafa Garcia Febles' Black Adonis that he crafted in 2017. I assumed that the name was a reference to the 1896 book, and drink-wise, it made me wonder at first if there was Averna in the mix akin to the\nBlack Manhattan\n. Instead, it was a riff on the\nAdonis\nfirst mentioned in 1887 with the sherry split between Oloroso and Pedro Ximenez and the sweet vermouth made more complex with the addition of Punt e Mes. Here, the Black Adonis presented a raisin and orange nose. Next, a rich grape sip from the four fortified wines in the mix let through grape, nutty, raisin, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhkQgKdyi7WM5MkNs45hPs4Y71TDrXGiVoWfA2So5PASFNhdXmqfgc6wIqyX20UixR_aAGWM1y_n5FJt8yByxez8qWkTMFuH11xTtg-ROb6km93DzB-el4-0r92T_LwF4QFkIKDswHsr8HRxQu5k1HKEGx6M-q-E4JYI2UBnTQNB_ixEgL50eJl6P_mfw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhkQgKdyi7WM5MkNs45hPs4Y71TDrXGiVoWfA2So5PASFNhdXmqfgc6wIqyX20UixR_aAGWM1y_n5FJt8yByxez8qWkTMFuH11xTtg-ROb6km93DzB-el4-0r92T_LwF4QFkIKDswHsr8HRxQu5k1HKEGx6M-q-E4JYI2UBnTQNB_ixEgL50eJl6P_mfw=s800", "comment_count": 0 }, { "title": "erasmus", "url": "https://cocktailvirgin.blogspot.com/2022/03/erasmus.html", "published": "2022-03-05T08:00:00.024-05:00", "updated": "2025-08-08T11:59:51.793-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "genever", "gin", "honey", "lemon juice", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater at work, Bombay Dry at home)", "1/2 oz Ginger Syrup", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a rocks glass, fill with cracked ice, float 1/2 oz Genever (Bols), and add a straw.", "body_text": "1 1/2 oz Gin (Beefeater at work, Bombay Dry at home)\n1/2 oz Ginger Syrup\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into a rocks glass, fill with cracked ice, float 1/2 oz Genever (Bols), and add a straw.\nTwo Saturdays ago, a guest at Drink wanted a gin cocktail but described a\nPenicillin\n. Therefore, I made it as such with a London Dry in the mix and a Genever as the float. They enjoyed it so much that I made one that night when I got home. For a name, I searched around for a Dutch-themed antibiotic with little to show for my efforts, so I dubbed this one the Erasmus after a famous Dutch philosopher. Once prepared, the drink showcased a malty aroma from the hefty Genever float. Next, lemon and honey on the sip flowed into gin and ginger flavors on the swallow. Over time, the flavor became maltier on the sip and swallow as the Genever entered into the equation via the straw.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEihb5N9DmbcAygGezuKoloIpr840zwk80lEXpDhjMUDy7Mk8IPm9OnKWrV1bxizkrlh2k5-almhlTt4eOkDkTdGXYoL-AkCwHOgzDR85iizk_wwt98U5p1TONrs1ZbsZCHQtrrdCCvPyYu8ToxTPRczOMfKZ_sQsFZmkQN3Y6IB02HQJZ7enBSi-M0Q8Q=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEihb5N9DmbcAygGezuKoloIpr840zwk80lEXpDhjMUDy7Mk8IPm9OnKWrV1bxizkrlh2k5-almhlTt4eOkDkTdGXYoL-AkCwHOgzDR85iizk_wwt98U5p1TONrs1ZbsZCHQtrrdCCvPyYu8ToxTPRczOMfKZ_sQsFZmkQN3Y6IB02HQJZ7enBSi-M0Q8Q=s800", "comment_count": 0 }, { "title": "dot (variation)", "url": "https://cocktailvirgin.blogspot.com/2022/03/dot-variation.html", "published": "2022-03-06T08:00:00.034-05:00", "updated": "2022-03-06T08:00:00.230-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jason Clapham", "source": "St. Edward's MCR in Oxford", "year": null }, "categories": [ "apricot liqueur", "gin", "rum (white)", "sherry" ], "ingredients": [ "1 oz Gin (Bombay Dry)", "1 oz Fino Sherry (Tio Pepe)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Wray & Nephew Overproof White Rum" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 oz Gin (Bombay Dry)\n1 oz Fino Sherry (Tio Pepe)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Wray & Nephew Overproof White Rum\nStir with ice and strain into a cocktail glass.\nTwo Sundays ago, I spotted in my\nInstagram\nfeed a recipe that a friend had found on\nDifford's Guide\ncalled the Dot. It was created by Jason Clapham, the Cocktail Member of the St. Edward's MCR in Oxford, as a riff on the\nDot Cocktail\npublished in the 1937\nCafé Royal Cocktail Book\n. Jason misread the curaçao as cachaça, and instead subbed in funky Jamaican rum in its place.\nThis version of the Dot proffered apricot, rum funk, and juniper aromas to the nose. Next, a semi-sweet orchard fruit sip was punctuated by gin, funky rum, apricot, and savory flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEju0JbDGczvkpQrzyTblmG-7PBEilAz9WQu-DtUv958iQ3IYNCsTAvf7sZ8gFJAQRkfdwHGhN5yu3nmPd1JYl1tutyQlISrN71NhfCrHKgMpLKocZPT0NUGLWxu5bS39Iku0Wne6wRXHAU8Q9fdQ5sm4AWDd6-3M1SVq9o1zKcDLN2pexQxiaBLbYkq7w=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEju0JbDGczvkpQrzyTblmG-7PBEilAz9WQu-DtUv958iQ3IYNCsTAvf7sZ8gFJAQRkfdwHGhN5yu3nmPd1JYl1tutyQlISrN71NhfCrHKgMpLKocZPT0NUGLWxu5bS39Iku0Wne6wRXHAU8Q9fdQ5sm4AWDd6-3M1SVq9o1zKcDLN2pexQxiaBLbYkq7w=s800", "comment_count": 0 }, { "title": "the keenan", "url": "https://cocktailvirgin.blogspot.com/2022/03/the-keenan.html", "published": "2022-03-07T08:00:00.023-05:00", "updated": "2022-03-07T08:00:00.218-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Anne Robinson", "source": "Little Park and Evening Bar", "year": null }, "categories": [ "creme de cacao", "lime juice", "pimento dram", "rum", "simple syrup" ], "ingredients": [ "2 oz Cruzan Blackstrap Rum", "3/8 oz Tempus Fugit Crème de Cacao", "1/2 oz Simple Syrup", "1 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe pre-rinsed with allspice dram (Hamilton's), and garnish with a lime wheel.", "body_text": "2 oz Cruzan Blackstrap Rum\n3/8 oz Tempus Fugit Crème de Cacao\n1/2 oz Simple Syrup\n1 oz Lime Juice\nShake with ice, strain into a cocktail coupe pre-rinsed with allspice dram (Hamilton's), and garnish with a lime wheel.\nTwo Mondays ago, I ventured into the Cienfuego crew's\nCuban Cocktails\nbook and stopped upon the Keenan created by Anne Robinson at Little Park and Evening Bar in the Smyth Hotel in Manhattan. The recipe read like the Floridita's Mulata Daiquiri with the addition of allspice dram, and the end result appeared like the\nDirt'n'Diesel\n. Once prepared, the Keenan donated a lime, allspice, and chocolate aroma to the senses. Next, lime darkened by caramel and roast notes on the sip led into molasses rum, lime, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiZ63Ukb07YM_YjXQr610sqTcLH1sYWDfAFW5gmOqmLEr5bClImtdBA_usxSIOJCZQYmm9eq5aFRIFHEd_Tn2dBVFfZnXkWmxv8bjVHv_Md89mdTTDSgQ3CgTkUvtJ0oxoEz0YOvFqFXp13INJmwmeiFws8vFs6nWSq_ntQY6Yfmz1fhGz04Wsrppzhcw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiZ63Ukb07YM_YjXQr610sqTcLH1sYWDfAFW5gmOqmLEr5bClImtdBA_usxSIOJCZQYmm9eq5aFRIFHEd_Tn2dBVFfZnXkWmxv8bjVHv_Md89mdTTDSgQ3CgTkUvtJ0oxoEz0YOvFqFXp13INJmwmeiFws8vFs6nWSq_ntQY6Yfmz1fhGz04Wsrppzhcw=s800", "comment_count": 0 }, { "title": "space pirates", "url": "https://cocktailvirgin.blogspot.com/2022/03/space-pirates.html", "published": "2022-03-08T08:00:00.058-05:00", "updated": "2022-03-08T08:00:00.354-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "campari", "lime juice", "pineapple juice", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Wray & Nephew White Overproof Rum", "1/2 oz Paranubes Mexican Agricole Rum", "1 oz Pineapple Juice", "1/2 oz Guava Syrup (*)", "1/2 oz Cinnamon Syrup", "1/4 oz Campari", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a festive mug, fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 1/2 oz Wray & Nephew White Overproof Rum\n1/2 oz Paranubes Mexican Agricole Rum\n1 oz Pineapple Juice\n1/2 oz Guava Syrup (*)\n1/2 oz Cinnamon Syrup\n1/4 oz Campari\n3/4 oz Lime Juice\nShake with ice, strain into a festive mug, fill with crushed ice, and garnish with mint sprigs.\n(*) Guava purée mixed 1:1 with sugar.\nTwo Tuesdays ago, Backbar advertised their drink of the week called Space Pirates to coincide with their Cocktails Around the Solar System menu, and I was lured in despite having been there only two weeks prior. The drink was created by bar manager Carlo Caroscio, and this seeming\nJungle Bird\nriff was subtitled \"Adventure through the Last Frontier (* Limit 2 per Person)\". I was intrigued by the guava-Campari combination here that I have seen before in the\nJakartoni\nthat I did at Loyal Nine and in Tiki Lindy's\nPiranha Punch\n.\nThe Space Pirates that bartender Antony \"T-Bone\" Brocatto made for me began with mint over rum funk aromas. Next, guava, lime, and caramel on the sip plundered the funky rum on the swallow with a bitter and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEg-PRxUZcmyAM4dWuIy2yJ4ZePimOih3z3Pv7lC21HPWgLs1PDxKJLpjmwYVU2-YNGAObh61wOtv00tl86u3M4NUjUTfl7KMqjTQ11ZBKkWtHpK_fdoGBgezZjKwaDkI799VKpXjoxukbolrAvYTO5iHFsaniw2td1TC-5I-B721KiG3vBJsmkJODKqOw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEg-PRxUZcmyAM4dWuIy2yJ4ZePimOih3z3Pv7lC21HPWgLs1PDxKJLpjmwYVU2-YNGAObh61wOtv00tl86u3M4NUjUTfl7KMqjTQ11ZBKkWtHpK_fdoGBgezZjKwaDkI799VKpXjoxukbolrAvYTO5iHFsaniw2td1TC-5I-B721KiG3vBJsmkJODKqOw=s800", "comment_count": 0 }, { "title": "dead drop", "url": "https://cocktailvirgin.blogspot.com/2022/03/dead-drop.html", "published": "2022-03-09T08:00:00.032-05:00", "updated": "2022-03-09T08:00:00.211-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Anthony Brocatto", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "lillet", "lime juice", "mezcal", "rum (white)" ], "ingredients": [ "1 1/4 oz Los Vecinos Mezcal", "3/4 oz St. James Rhum Agricole", "3/8 oz Cocchi Americano", "3/8 oz Agave Nectar (*)", "1 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 1/4 oz Los Vecinos Mezcal\n3/4 oz St. James Rhum Agricole\n3/8 oz Cocchi Americano\n3/8 oz Agave Nectar (*)\n1 oz Lime Juice\nShake with ice and strain into a cocktail glass.\n(*) My recipe notes say agave syrup, but uncut agave nectar would balance this drink better.\nAs I was finishing up my Space Pirates drink at Backbar, I overheard bartender Anthony Brocatto describing the bartender's whim that he was serving to guests a few seats down. What caught my attention was that he mixed rhum agricole and mezcal together that I first learned about in\nThe Wilhelm Scream\nand that I had great success with in drinks like\nUp Jumped the Devil\nand\nMiracles Take Longer\n. So for my second drink, I added a \"me too\"; while the creation did not have a name yet, I dubbed this one Dead Drop after one of Anthony's band's EPs. Once prepared, the Dead Drop proffered smoke, earthy, and grassy aromas. Next, lime with a hint of orchard fruit on the sip fell into grassy, vegetal, and mineral flavors on the swallow with a smoke and fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEis_9cSLWBqAh-w5JVksEaTV7NQpiTtbuktjp4wnE-ZsPTjD7mrgK_lxiVLofEeaUQyE0mHCNkiUrxVmETiXEtDsPMRYguIxlHwmvcycVWNKEp7-pMoZ1jjsPRrFdSu4orkfz9F6m9PS0RcYZ_G1XofGlL3qVpF8uBjOzQtwvMorQDra5DZE6BSa67v8g=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEis_9cSLWBqAh-w5JVksEaTV7NQpiTtbuktjp4wnE-ZsPTjD7mrgK_lxiVLofEeaUQyE0mHCNkiUrxVmETiXEtDsPMRYguIxlHwmvcycVWNKEp7-pMoZ1jjsPRrFdSu4orkfz9F6m9PS0RcYZ_G1XofGlL3qVpF8uBjOzQtwvMorQDra5DZE6BSa67v8g=s800", "comment_count": 0 }, { "title": "holland razor blade", "url": "https://cocktailvirgin.blogspot.com/2022/03/holland-razor-blade.html", "published": "2022-03-09T10:00:00.070-05:00", "updated": "2022-03-09T10:00:00.234-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Eric Alperin", "source": "The Varnish", "year": 2009 }, "categories": [ "genever", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 jigger Holand Gin (2 oz Bols Genever)" ], "instructions": "Shake with ice, strain into a cocktail glass, and dust with cayenne pepper.", "body_text": "1 1/2 jigger Holand Gin (2 oz Bols Genever)\nJuice 1/2 Lemon (1/2 oz Lemon Juice)\n(1/2 oz Simple Syrup)\nShake with ice, strain into a cocktail glass, and dust with cayenne pepper.\nTwo Wednesdays ago, I guest came into Drink and requested the Holland Razor Blade. Despite never having had one, I recalled the recipe. I replied that we could get close to the recipe but we lacked cayenne pepper for the garnish at the bar; he was okay with our punt of muddling a few jalapeño slices into the mix and in fact ordered a second round with that modification. When I inquired where he had learned of such an obscure drink, he commented that he discovered it a bar in New York City. I was familiar with the drink after having read Charles H. Baker Jr.'s\nJigger, Beaker, & Glass: Drinking Around the World\nbook where he cites 1931 as his personal discovery date. I could swear that it was in other cocktail books, but I did not find it in Duffy, Trader Vic, or other mid-century collections. The recipe as written was pretty stark, and I think that I did the balance justice by adding in the sugar syrup; however, it would be so much more cutting of a Razor Blade if the citrus was left unbalanced. With a little of research, I discovered that my adaptation was close to how Eric Alperin modified the drink (he used 3/4 oz each lemon juice and simple syrup) and got it published in\nFood & Wine\ncirca 2009. I also found an interview that year, where he lists the drink as one of his favorites alongside the Old Fashioned, Sazerac, and Ramos Gin Fizz, and how he put it on the menu at the Varnish earlier that year.\nWhen I got home, I decided to make this recipe the correct way since I had cayenne pepper at hand (I have since located a source at the kitchen's spice racks at work). Here, the aroma of the Holland Razor Blade was rather malty from the Genever. Next, lemon and malt notes mingled on the sip, and the swallow came through with malt, herbal, and spicy heat. When I had muddled the jalapeños at work, the heat was immediate and consistent throughout akin to the\nBone Crusher\n; however, with the chili powder added to the surface, the heat integrated gradually such that over time, each sip was a touch spicier than the last.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgdYFvjfiQ23EZ5vz11nRqEadWG65816Sp3XYIRzSbA0KbbvOmFgldT7VvKEwX1p5fm74t0aqYrP0vxBFFRakGYl5UaBb5qxedK1pG4K8zIUyoWOuYAgptNC8IyT4IWnOV6eRUOrFUwPufLOnDRG3caqOBD_7SBvf0B00SW1Bsx4Yse9t6-ZlrZTE3iow=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgdYFvjfiQ23EZ5vz11nRqEadWG65816Sp3XYIRzSbA0KbbvOmFgldT7VvKEwX1p5fm74t0aqYrP0vxBFFRakGYl5UaBb5qxedK1pG4K8zIUyoWOuYAgptNC8IyT4IWnOV6eRUOrFUwPufLOnDRG3caqOBD_7SBvf0B00SW1Bsx4Yse9t6-ZlrZTE3iow=s800", "comment_count": 1 }, { "title": "honey bee", "url": "https://cocktailvirgin.blogspot.com/2022/03/honey-bee.html", "published": "2022-03-10T08:00:00.042-05:00", "updated": "2022-03-10T08:00:00.224-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "David Embury", "source": "The Fine Art of Mixing Drinks", "year": 1948 }, "categories": [ "honey", "lemon juice", "rum" ], "ingredients": [ "8 part Jamaican Rum (1 oz Smith & Cross + 1 oz Coruba)", "2 part Lemon Juice (1/2 oz)", "1 part Honey (1/2 oz Honey Syrup 1:1)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "8 part Jamaican Rum (1 oz Smith & Cross + 1 oz Coruba)\n2 part Lemon Juice (1/2 oz)\n1 part Honey (1/2 oz Honey Syrup 1:1)\nShake with ice and strain into a cocktail glass.\nWhile writing up the post about the\nSouth American Bumble Bee\n, I made reference to the Honey Bee from David Embury's 1948\nThe Fine Art of Mixing Drinks\n. Beneath the Bee's Knees recipe were variations including \"the same drink with Jamaican rum is the Honey Bee.\" I had previously written about\nYvonne's Honey Bee\nthat utilized Barbados rum, pear eau de vie, and egg white, but I had never covered the classic Jamaican rum version here. True to\nEmbury form\n, he had his drink spec in 8:2:1 format; I recent learned that this structure is what inspired the recipe for the\nFort Point\nat Drink. However, I adapted the recipe to my preferred Sour formula. Once prepared, the Honey Bee buzzed by the nose with honey and rum funk aromas. Next, lemon rounded out by the honey's richness on the sip led into funky rum and floral flavors on the swallow with a lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgfjqw39XxssC1Cj2Ube791ka35AO3f0MTroh7VBr2ElvK7j8GDH3fMRkslf77yaPwjd8prsaHxmkUXGR_eoQEp47semWDw4-AhO5nD4LrBmucosEM3Pm8ZVAuxXXfjxXMakjH16tuNGseUqnFYickdA8OTv7Rd7WzI7hJXMPBI5bikcD0gsfzxYG94dg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgfjqw39XxssC1Cj2Ube791ka35AO3f0MTroh7VBr2ElvK7j8GDH3fMRkslf77yaPwjd8prsaHxmkUXGR_eoQEp47semWDw4-AhO5nD4LrBmucosEM3Pm8ZVAuxXXfjxXMakjH16tuNGseUqnFYickdA8OTv7Rd7WzI7hJXMPBI5bikcD0gsfzxYG94dg=s800", "comment_count": 0 }, { "title": "clockmaker", "url": "https://cocktailvirgin.blogspot.com/2022/03/clockmaker.html", "published": "2022-03-11T08:00:00.031-05:00", "updated": "2022-04-12T13:45:08.087-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co. Welcome Home", "year": 2019 }, "categories": [ "amaro", "aquavit", "lillet", "madeira", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Linie Aquavit (Aalborg)", "1/2 oz Cocchi Americano", "1/2 oz Bual Madeira (Blandy's 5 Year Verdelho)", "1/2 oz Amaro Nardini" ], "instructions": "Stir with ice and strain into a Nick & Nora glass (cocktail coupe).", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Linie Aquavit (Aalborg)\n1/2 oz Cocchi Americano\n1/2 oz Bual Madeira (Blandy's 5 Year Verdelho)\n1/2 oz Amaro Nardini\nStir with ice and strain into a Nick & Nora glass (cocktail coupe).\nTwo Fridays ago, I sought out a nightcap after a busy shift bartending. In the newest Death & Co. book\nWelcome Home\n, I came across Tyson Buhler's 2019 Clockmaker, and I decided to give it a whirl despite having a different type of\nMadeira\non hand. I was drawn in for it had the split base of rye and aquavit that I last enjoyed in the\nMiles Ahead\nand last tinkered with in the\nMockingbird, Wish Me Luck\nin the Fall. In the glass, the Clockmaker proffered a grape and herbal bouquet to the senses. Next, grape and caramel notes on the sip flowed into rye, caraway, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjyMUPECqfVGJFjBc3noP23yekShYI3Aq3T0xwPiCbDQUXFZQixmhuhcPThLMmwdyYU62dPeeuIeoUeaB6T0Vv3hK3gj6USdCZ5lbyxOzX8ENZi953LBIiwez6Rdl0xmPtE_T-Zw1h--DrAI8Ve5Oy0cBe7nIyJ2A8lt1p_Hye7G1BsBW_xDS6alvXmjQ=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjyMUPECqfVGJFjBc3noP23yekShYI3Aq3T0xwPiCbDQUXFZQixmhuhcPThLMmwdyYU62dPeeuIeoUeaB6T0Vv3hK3gj6USdCZ5lbyxOzX8ENZi953LBIiwez6Rdl0xmPtE_T-Zw1h--DrAI8Ve5Oy0cBe7nIyJ2A8lt1p_Hye7G1BsBW_xDS6alvXmjQ=s800", "comment_count": 0 }, { "title": "knight", "url": "https://cocktailvirgin.blogspot.com/2022/03/knight.html", "published": "2022-03-12T08:00:00.041-05:00", "updated": "2022-03-12T08:00:00.234-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "David Embury", "source": "The Fine Art of Mixing Drinks", "year": 1948 }, "categories": [ "brandy", "chartreuse (green)", "cointreau", "lemon juice" ], "ingredients": [ "8 part Brandy (1 1/2 oz Du Peyrat Selection Cognac)", "2 part Lemon Juice (1/2 oz)", "1 part Cointreau & Chartreuse (1/2 oz Pierre Ferrand Dry Curaçao + 1/2 oz Green Chartreuse)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "8 part Brandy (1 1/2 oz Du Peyrat Selection Cognac)\n2 part Lemon Juice (1/2 oz)\n1 part Cointreau & Chartreuse (1/2 oz Pierre Ferrand Dry Curaçao + 1/2 oz Green Chartreuse)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago after my bar shift, I decided to make a drink that I had serving and riffing on for my guests call the Knight. The recipe first appeared in David Embury's 1948\nThe Fine Art of Mixing Drinks\nand reads like a\nSide Car\nwith Green Chartreuse or perhaps a bitters-less\nChamps Elysée\nwith orange liqueur. I was familiar with the drink from reading Embury's book as well as having Todd Maul's riff called\nLasky Last Night\nat Clio. Moreover, I had tinkered with it as a gin drink akin to the Last Word in my\nKnight Fizz\nthat I did on the fly for a guest at Loyal Nine. Besides the brandy original and gin variation, I have found this combination to work well with whiskey and agave spirits too (with the latter utilizing lime instead of lemon).\nMade the original way with an updated balance, the Knight met the nose with a Cognac and orange aroma. Next, lemon, orange, and caramel notes on the sip charged into Cognac and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgdm6IFHWEPBRDPt37PnqoncL9XF5toS3RxCjlbDOrJXk1IWnjcaNlGGKnHNTiZCwKgeGmNlmgY28TPYX01lfHDXZWJE4H8_HyQoYK71N-Qe3uespKn2ndZHoxv0n2u2YnU5KetyPtB2ZjPuzrI2toQ92dGcE7YH85D2HnzyJgIuchluzmDAybKszj-6A=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgdm6IFHWEPBRDPt37PnqoncL9XF5toS3RxCjlbDOrJXk1IWnjcaNlGGKnHNTiZCwKgeGmNlmgY28TPYX01lfHDXZWJE4H8_HyQoYK71N-Qe3uespKn2ndZHoxv0n2u2YnU5KetyPtB2ZjPuzrI2toQ92dGcE7YH85D2HnzyJgIuchluzmDAybKszj-6A=s800", "comment_count": 0 }, { "title": "broadway nights", "url": "https://cocktailvirgin.blogspot.com/2022/03/broadway-nights.html", "published": "2022-03-13T08:00:00.042-04:00", "updated": "2022-03-13T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "chartreuse (green)", "curacao", "mezcal", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Sweet Vermouth (Lacuesta Rojo)", "1/4 oz Green Chartreuse", "1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)", "1 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Sweet Vermouth (Lacuesta Rojo)\n1/4 oz Green Chartreuse\n1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n1 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I was inspired by the Green Chartreuse-Curaçao combination from the Knight to take it in a Manhattan direction. I opted for the rye-mezcal split spirit to not only bring in complexity, but I find that agave spirits work amazingly well with Green Chartreuse. My first attempt was with Punt e Mes akin to a Greenpoint or Redhook, but its added depth muddied up the flavors. I remade the drink with regular sweet vermouth and was quite pleased.\nFor a name, I dubbed this one the Broadway Nights given the Knight and the Manhattan influences; Broadway Nights is the name of a 1927 movie featuring Barbara Stanwyck. In the glass, it shared an orange, smoke, and herbaceous bouquet to the nose. Next, a grape sip led into rye, vegetal, smoke, and herbal flavors on the swallow with a chocolate and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEisDCzQYU0yyalT17h7i6wR9vKqD0_c1kH1ksBw2Dg_N_so6NURj3ijT712mKfFtJgilkOJNUtDX_PBtf2u8Ie9HG7Gl4PHbAOFyE4iQHxsmNQV8jTGMSePq-xFBxc566KJFyKHtNM-AcbMlQRzM-7UsuUQ73mrkg2bVZDTMWa35qkNjyEwFNVQL7GWEg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEisDCzQYU0yyalT17h7i6wR9vKqD0_c1kH1ksBw2Dg_N_so6NURj3ijT712mKfFtJgilkOJNUtDX_PBtf2u8Ie9HG7Gl4PHbAOFyE4iQHxsmNQV8jTGMSePq-xFBxc566KJFyKHtNM-AcbMlQRzM-7UsuUQ73mrkg2bVZDTMWa35qkNjyEwFNVQL7GWEg=s800", "comment_count": 0 }, { "title": "catamaran", "url": "https://cocktailvirgin.blogspot.com/2022/03/catamaran.html", "published": "2022-03-14T08:00:00.027-04:00", "updated": "2022-03-14T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": null, "source": "Cuban Cocktails Book", "year": null }, "categories": [ "curacao", "gin", "lime juice", "orgeat", "rum" ], "ingredients": [ "3/4 oz Appleton V/X Rum (Appleton Signature)", "3/4 oz Beefeater Gin (Bombay Dry)", "1/2 oz Orgeat", "1/4 oz Curaçao (Pierre Ferrand Dry)", "3/4 oz Lime Juice" ], "instructions": "Whip shake, strain into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple slice (spent half lime shell).", "body_text": "3/4 oz Appleton V/X Rum (Appleton Signature)\n3/4 oz Beefeater Gin (Bombay Dry)\n1/2 oz Orgeat\n1/4 oz Curaçao (Pierre Ferrand Dry)\n3/4 oz Lime Juice\nWhip shake, strain into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple slice (spent half lime shell).\nTwo Mondays ago, I revisited the\nCuban Cocktails Book\nfrom the Cienfuegos staff and spotted the Catamaran. The recipe came across like a standard Mai Tai with the original's rum split with gin; since the gin-based\nBlanche DuBois\nwas so delightful, I gave this riff a spin. Once assembled, the Catamaran proffered a lime and caramel aroma especially with the spent lime shell garnish substitution. Next, a creamy lime and caramel sip sailed into rum, gin, orange, and earthy flavors on the swallow. Given that the Mai Tai often calls for a more funky Jamaican rum than Appleton, the additional notes from the gin's botanticals filled in for the lost flavor depth here.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEj4gVL80vexQVh7Kv6bD8eSg-K6lF749g7zuVrpM4QzyNu-YCWw6u9IgDZXigdV1hDOkMhohJS9HD1-u6t26ce-zdVudt-GPUIneX282fQHY5xXh7EyBeAJfDK3_YA961M0XNlSKct6P-GjUdYnFPsoFVJx8LAW5YE4XxU1cdTb1sO8f1LvAMPZRvQVGw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEj4gVL80vexQVh7Kv6bD8eSg-K6lF749g7zuVrpM4QzyNu-YCWw6u9IgDZXigdV1hDOkMhohJS9HD1-u6t26ce-zdVudt-GPUIneX282fQHY5xXh7EyBeAJfDK3_YA961M0XNlSKct6P-GjUdYnFPsoFVJx8LAW5YE4XxU1cdTb1sO8f1LvAMPZRvQVGw=s800", "comment_count": 0 }, { "title": "fernet about dre", "url": "https://cocktailvirgin.blogspot.com/2022/03/fernet-about-dre.html", "published": "2022-03-15T08:00:00.017-04:00", "updated": "2022-03-15T08:00:00.251-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ryan Shipman", "source": "The Complete Cocktail Manual", "year": null }, "categories": [ "amaro", "bitters (other)", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Fernet Branca", "3/4 oz Meletti Amaro", "2 dash Fee's Walnut Bitters (Strongwater)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Fernet Branca\n3/4 oz Meletti Amaro\n2 dash Fee's Walnut Bitters (Strongwater)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Tuesdays ago, I reached for Lou Bustamante's\nThe Complete Cocktail Manual\nand came across the Fernet About Dre. This Dr. Dre song tribute drink was crafted by Philadelphia bartender Ryan Shipman, and it came across akin to the\nDown & Brown\n. In the glass, the Fernet's mint and menthol joined both amari's caramel notes on the nose. Next, the caramel continued into the sip, and the swallow flowed with rye, floral, bitter gentian, and menthol flavors.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEh7kFDOpql-jI7l-rrcwEiQ0LQU0ANXejSrI8fqShYM198CQ61lbHq7hTHt-mX748HwllBWNWSCU4lPsFKFVbcuh_tQtmGNLktW41DNWJdpea0kXCrM7yA_2lueg9DLqHn041esbldbpFcesyTubNsuUBCMIHkGf1jZQppdp396Lg6v9LAozTEceEOd6A=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEh7kFDOpql-jI7l-rrcwEiQ0LQU0ANXejSrI8fqShYM198CQ61lbHq7hTHt-mX748HwllBWNWSCU4lPsFKFVbcuh_tQtmGNLktW41DNWJdpea0kXCrM7yA_2lueg9DLqHn041esbldbpFcesyTubNsuUBCMIHkGf1jZQppdp396Lg6v9LAozTEceEOd6A=s800", "comment_count": 0 }, { "title": "negroni mezcalito", "url": "https://cocktailvirgin.blogspot.com/2022/03/negroni-mezcalito.html", "published": "2022-03-16T08:00:00.020-04:00", "updated": "2022-03-16T08:00:00.288-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Mauro Mahjoub", "source": "Instagram", "year": null }, "categories": [ "campari", "cynar", "mezcal", "vermouth (sweet)" ], "ingredients": [ "2 cL Mezcal (3/4 oz Peloton de la Muerte)", "2 cL Campari (3/4 oz)", "2 cL Cynar (3/4 oz)", "2 cL Sweet Vermouth (3/4 oz Lacuesta Rojo)" ], "instructions": "Stir with ice, strain into a mug (double old fashioned glass) with ice, and garnish with a black salt rim (omit), cinnamon stick, and lime peel.", "body_text": "2 cL Mezcal (3/4 oz Peloton de la Muerte)\n2 cL Campari (3/4 oz)\n2 cL Cynar (3/4 oz)\n2 cL Sweet Vermouth (3/4 oz Lacuesta Rojo)\nStir with ice, strain into a mug (double old fashioned glass) with ice, and garnish with a black salt rim (omit), cinnamon stick, and lime peel.\nTwo Wednesdays ago, I decided to make a Negroni variation that I had spotted on Mauro \"King of Negroni\" Mahjoub's\nInstagram\ncalled the Negroni Mezcalito. I was lured in due to its similarity to\nThe Last Mechanical Art\nfrom\nBeta Cocktails\n; despite the lower complexity from the Negroni Mezcalito calling for sweet vermouth instead of Punt e Mes, its garnishes donated a lot of depth here. Indeed, once assembled, the garnishes welcomed the senses with a cinnamon and lime aroma. Next, caramel and grape on the sip charged into smoky mezcal, vegetal, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhow6rqEB7rMh-at_dcej1GceAtpJDPRsLLPuogGg0TrGMe-TrDjo6iiByOMSqn_LQKwBgnBS04AbPYgqSJSFE54JARVNEYWxs5xV5te-owJbXNQmRWv4lyKPrPxWxTYL5jrIAP2aV4DJ7Ji4ZeiMzxHNI-Dsfqsbrm-m8bcb_au94AyxFlsJsRT38p2Q=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhow6rqEB7rMh-at_dcej1GceAtpJDPRsLLPuogGg0TrGMe-TrDjo6iiByOMSqn_LQKwBgnBS04AbPYgqSJSFE54JARVNEYWxs5xV5te-owJbXNQmRWv4lyKPrPxWxTYL5jrIAP2aV4DJ7Ji4ZeiMzxHNI-Dsfqsbrm-m8bcb_au94AyxFlsJsRT38p2Q=s800", "comment_count": 0 }, { "title": "mexican razor blade", "url": "https://cocktailvirgin.blogspot.com/2022/03/mexican-razor-blade.html", "published": "2022-03-17T08:00:00.057-04:00", "updated": "2023-01-28T11:19:37.772-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dan Greenbaum", "source": "Punch Drinks", "year": null }, "categories": [ "lime juice", "mezcal", "simple syrup", "tequila" ], "ingredients": [ "2 slice Cucumber", "2 oz Tequila or Mezcal (Peloton de la Muerte Mezcal)", "1 oz Lime Juice (1/2 oz)", "3/4 oz Simple Syrup (1/2 oz)" ], "instructions": "Shake with ice (muddle the cucumber slices first), strain into a cocktail coupe, and garnish with a floated thin cucumber slice with cayenne powder sprinkled on top.", "body_text": "2 slice Cucumber\n2 oz Tequila or Mezcal (Peloton de la Muerte Mezcal)\n1 oz Lime Juice (1/2 oz)\n3/4 oz Simple Syrup (1/2 oz)\nShake with ice (muddle the cucumber slices first), strain into a cocktail coupe, and garnish with a floated thin cucumber slice with cayenne powder sprinkled on top.\nWhen I was researching the\nHolland Razor Blade\n, I saw a comment on\nKindred Cocktails\nthat the \"Mexican riff on this site is more interesting.\" I then uncovered the recipe for the Mexican Razor Blade on\nPunch Drinks\ncreated by Dan Greenbaum of Attaboy in New York City. Dan spoke about how the call for a spicy Margarita had overtaken the role of a fruity \"Martini\" from a few years ago, and he wanted to be able to be able to offer something a bit more advanced in that style. Besides the spirit and citrus change from Genever and lemon to tequila (or mezcal) and lime, he included muddled cucumbers in the mix as well as a floated cucumber slice in the garnish. He also commented that the recipe was very flexible, \"You can swap in agave nectar or honey as the sweetener. If you have fresh chiles, you can throw them in there instead. Adding strawberries or other fruit can work well too.\" I have done this at work with muddled jalepeño slices in with the cucumber if folks want it on the spicier side, and I have tried the strawberry option once or twice (but it sends the drink away from the vegetal direction).\nMade with mezcal, the Mexican Razor Blade welcomed the nose with smoke and vegetal aromas especially from cucumber. Next, lime and more vegetal notes filled the sip, and the swallow cut through with smoky agave and fresh vegetal flavors on the swallow with increasing spice over time as the cayenne powder integrated into the liquid below.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhEv6gnk90Mp0y0kwuGPnM24YrCLso185l0Cs3Dyqrghk_QFOC7m1RawQHWemBrfyMH2tDb4ETN4ElM9QNBlmnrS10CvssEWqgTpcDjELX9hiVrd0Kv6COHCc4h80QBr1GXzsggvkurm5JGsKv_SI667IPOHFOkyKzV5vGmrH91BtTvTGCa3jwM2iBN3w=s320", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwLU6iQwJyeLv-EtsyFsqiY-M82mFBiwvdlkAM6ZzczXfPAGamlV8IbmwgLex8BjWPrp4NRnUgBcVHLzlepGNe4mGzjAbY2Zq5MamgDPx4rEZnyCoIS1lx6u-VUdkJAayw-onbzYl7TrcczcZZN93w-_e5Io11Q_79GzkCMMVCQmQ2d_v7inFH5v_5g/s320/mexrazor_drink.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhEv6gnk90Mp0y0kwuGPnM24YrCLso185l0Cs3Dyqrghk_QFOC7m1RawQHWemBrfyMH2tDb4ETN4ElM9QNBlmnrS10CvssEWqgTpcDjELX9hiVrd0Kv6COHCc4h80QBr1GXzsggvkurm5JGsKv_SI667IPOHFOkyKzV5vGmrH91BtTvTGCa3jwM2iBN3w=s800", "comment_count": 0 }, { "title": "fleur carre", "url": "https://cocktailvirgin.blogspot.com/2022/03/fleur-carre.html", "published": "2022-03-18T08:00:00.035-04:00", "updated": "2022-03-18T08:00:00.202-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "punt e mes", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Benedictine", "3/4 oz Elderflower Liqueur (St. Germain at work, St. Elder at home)", "1/2 oz Punt e Mes", "1 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Herbsaint at work, Kübler at home), and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Benedictine\n3/4 oz Elderflower Liqueur (St. Germain at work, St. Elder at home)\n1/2 oz Punt e Mes\n1 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Herbsaint at work, Kübler at home), and garnish with lemon oil from a twist.\nTwo Fridays ago, I decided to replicate a drink that I had made for a guest the night before. That Thursday, I had a couple who only wanted floral drinks. For their second round, one of them wanted a flowery version of a\nDe La Louisiane\n. I originally doubled up the rye whiskey (at work we use equal parts with the sweet vermouth and Benedictine but with a 110° rye) and swapped out the sweet vermouth for St. Germain. That swap and adjustment was not only a bit sweet, but a bit too bright. I added in some of the vermouth in the form of Punt e Mes especially given how well it works with elderflower in the\nMaximilian Affair\n, and that solidified the combination. For a name, I later dubbed this one the Fleur Carré when I made it at home.\nThe Fleur Carré opened up to the senses with a lemon, anise, and floral aroma. Next, grape, caramel, and grapefruit notes on the sip waltzed into rye, herbal, and floral flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgrmz1x1j5y-P_3JuB2yRwV5h8UHyx0N7pA3W6QNxUlI2pFyk9nu5KbleOgVmaKzHsCCQXbARturf7hlCUVRLw4uj-OSfa3vlj1rIYCWLPSK8zU2hzQqw6Pv8tOEswbMHRSYttaHQtieGc2ZRJJY2UM63MEHkZ3gMIAellC7ay1JlLoPemJQ3OYMAwAdA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgrmz1x1j5y-P_3JuB2yRwV5h8UHyx0N7pA3W6QNxUlI2pFyk9nu5KbleOgVmaKzHsCCQXbARturf7hlCUVRLw4uj-OSfa3vlj1rIYCWLPSK8zU2hzQqw6Pv8tOEswbMHRSYttaHQtieGc2ZRJJY2UM63MEHkZ3gMIAellC7ay1JlLoPemJQ3OYMAwAdA=s800", "comment_count": 0 }, { "title": "am-am (amaro-amaretto) sour", "url": "https://cocktailvirgin.blogspot.com/2022/03/am-am-amaro-amaretto-sour.html", "published": "2022-03-19T08:00:00.001-04:00", "updated": "2022-03-19T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaretto", "averna", "egg white", "lemon juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Amaretto (Luxardo at work, Disaronno at home)", "1 oz Amaro Averna", "1/2 oz Plantation OFTD Overproof Rum", "3/4 oz Lemon Juice", "1/4 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into single old fashioned or medium-large coupe glass, and garnish with orange oil from a twist.", "body_text": "1 oz Amaretto (Luxardo at work, Disaronno at home)\n1 oz Amaro Averna\n1/2 oz Plantation OFTD Overproof Rum\n3/4 oz Lemon Juice\n1/4 oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice, strain into single old fashioned or medium-large coupe glass, and garnish with orange oil from a twist.\nWhile bartending at Drink, I had a guest that asked for a riff on an Amaretto Sour. My mind immediately went to Jeffrey Morgenthaler's\nThe Best Amaretto Sour in the World\nrecipe as a starting point. My problem with Amaretto Sours for me is that they are too driven by amaretto even with a high proof spirit backbone, so I split it with Averna since it seemed like it would have a complementary flavor profile yet drive the balance in a more caramel-herbal direction. While I have never made one of Morgenthaler's Amaretto Sours for myself, I have made Brad Parson's\nAmaro Sour\nthat was inspired by it, and this recipe is a hybrid of the two. Since I always keep a bottle of Plantation OFTD Rum nearby my bar station for tropical drinks, I used this as the high proof structure in my mashup. My guests have returned and asked for this Amaretto Sour riff again, so I know that it has hit its mark. To keep things less confusing, perhaps dubbing it the Amaro-Amaretto (or Am-Am) Sour would be best.\nAmusingly, I just re-discovered a post I did on the Amaretto Sour for a 2008\nMixology Monday\nevent (it was my third month participating). There, I tried to make the \"guilty pleasure\" drink more interesting by making my own amaretto. Certainly the Amaretto Sours that I quaffed in the 1990s had neither egg whites in them nor fresh citrus (bottled sour mix was king back then in Boston). Here, when crossed with the Amaro Sour, this Am-Am Sour proffered an orange and nutty bouquet to the nose. Next, a creamy lemon and caramel sip flowed in to nutty and herbal flavors on the swallow with a rum-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEiTZspCo7GWdA2AOE85g_8bCn8Y6Zy-9c0CcXxaLk3VJoutSz7roTULKz-uAor46Adma-EJ4f7r93JHgLHXVDKxNytbajnXOH6-U97Kuxz7NFZlPnRDeP2dTjEHr8QwBTytvGIMVqjDU7SweFOH3KgDbYTYrcPv5xhgKzaNmeB8ev-WrRY9hneBRDrjTw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEiTZspCo7GWdA2AOE85g_8bCn8Y6Zy-9c0CcXxaLk3VJoutSz7roTULKz-uAor46Adma-EJ4f7r93JHgLHXVDKxNytbajnXOH6-U97Kuxz7NFZlPnRDeP2dTjEHr8QwBTytvGIMVqjDU7SweFOH3KgDbYTYrcPv5xhgKzaNmeB8ev-WrRY9hneBRDrjTw=s800", "comment_count": 0 }, { "title": "the drink of insignificance", "url": "https://cocktailvirgin.blogspot.com/2022/03/the-drink-of-insignificance.html", "published": "2022-03-20T08:00:00.054-04:00", "updated": "2022-03-20T08:00:00.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "chartreuse (green)", "cynar", "maraschino", "punt e mes" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Green Chartreuse", "1/2+ oz (5/8 oz) Punt e Mes (*)", "1/2- oz (3/8 oz) Luxardo Maraschino Liqueur (*)", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Cynar\n1/2 oz Green Chartreuse\n1/2+ oz (5/8 oz) Punt e Mes (*)\n1/2- oz (3/8 oz) Luxardo Maraschino Liqueur (*)\n3 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\n(*) This was too aggressively Maraschino at 1/2 oz each Punt e Mes and Maraschino and too light at 3/4 oz Punt e Mes and 1/4 oz Maraschino. So perhaps 5/8 oz Punt e Mes and 3/8 oz Maraschino is a solid midpoint.\nTwo Sundays ago, I was inspired by the Daiquiri-esque\nThe Drink of Laughter and Forgetting\nto see if its 3 parts Cynar to 1 part Green Chartreuse base would work in a Manhattan. I had previously used the duo as the support to base spirits in the\nUp Jumped the Devil\nand the\nMockingbird, Wish Me Luck\n, but here I wanted to use them as the base again. For the support, I focused on the Punt e Mes-Maraschino combination of the\nRed Hook\n. For a name, since there was already a Milan Kundera book title connection with The Drink of Laughter and Forgetting, I likewise dubbed this The Drink of Insignificance.\nI was a little overwhelmed with a full half ounce of Maraschino and did a 3/4 oz Punt e Mes to 1/4 oz Maraschino mix, and found it a bit on the lighter side, so perhaps somewhere in between. Even with a 1/2 oz each, one of my\nInstagram\nfriends @Cocktails_Innit made this and wrote in their post, \"Excellent stuff! Bittersweet, balanced, one of my new favorites!\" Overall, the combination proffered a caramel and nutty cherry aroma. Next, grape and caramel on the sip swapped into herbal, bitter, cherry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEig4jQiQJJR37QojCMgfa20gGe0A0ufYh7mbvdTzvmrPsqiiuTNHH8nUWDEWg3PMh6ELXkf9YyGFEmZ9E3w5RbUPXetbBZ8bKokEaG7DZ2rmBWnoUn2IaAeIL8vS7VzKjdiFPBlq6cwohklbbWrH9mnrfH4UWoyaT6WP-rPog5ajidkI56nNAit6EGRYg=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEig4jQiQJJR37QojCMgfa20gGe0A0ufYh7mbvdTzvmrPsqiiuTNHH8nUWDEWg3PMh6ELXkf9YyGFEmZ9E3w5RbUPXetbBZ8bKokEaG7DZ2rmBWnoUn2IaAeIL8vS7VzKjdiFPBlq6cwohklbbWrH9mnrfH4UWoyaT6WP-rPog5ajidkI56nNAit6EGRYg=s800", "comment_count": 0 }, { "title": "[bird of passage]", "url": "https://cocktailvirgin.blogspot.com/2022/03/bird-of-passage.html", "published": "2022-03-21T08:00:00.034-04:00", "updated": "2022-03-21T08:00:00.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#estragon", "benedictine", "bitters (Peychaud's)", "creme de banane", "lime juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Angostura White Rum", "1/2 oz Benedictine", "1/2 oz Giffard Crème de Banane", "1/2 oz Lime Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Angostura White Rum\n1/2 oz Benedictine\n1/2 oz Giffard Crème de Banane\n1/2 oz Lime Juice\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, we made a pilgrimage down to the South end to have dinner and a drink with bartender Sahil Mehta at Estragon; it was my first trip back since January 2020. Sahil offered up his drink notebook, and I uncovered one of his previous drinks of the day that appeared like a\nVoyager\nwith banana liqueur instead of falernum. For a name, I dubbed this one Bird of Passage which is a synonym for a voyager. Once prepared, the libation offered up banana and caramel aromas. Next, lime and caramel on the sip sailed into rum and herbal flavors on the swallow with a banana finish. Overall, the balance was a touch sweet for me, so perhaps upping the lime to 3/4 oz, dropping the banana liqueur to 1/4 oz, and/or serving the drink on crushed ice could help. Moreover, the richness of an aged rum instead of a white one might work well here as it did in the Voyager, but overall the flavors came together in a rather agreeable way.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgW6wxZVqllfhIOqMXvXGMl5BuRlkfB5dUYrWkRA5ss3n5z_-0tiy2auac0sIJ6e01APBw1Wd9aRcOlQpgBC2y5vj4gFPN-LYz8E0wOaXWdQhxG0OWQ2ZUIbKpZo6i-5rUO_Ov7g79fBxWPdRgqD3NF9ko9ubM-kpX3brfMwqA1OwObmd8oKNsLpFXPig=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgW6wxZVqllfhIOqMXvXGMl5BuRlkfB5dUYrWkRA5ss3n5z_-0tiy2auac0sIJ6e01APBw1Wd9aRcOlQpgBC2y5vj4gFPN-LYz8E0wOaXWdQhxG0OWQ2ZUIbKpZo6i-5rUO_Ov7g79fBxWPdRgqD3NF9ko9ubM-kpX3brfMwqA1OwObmd8oKNsLpFXPig=s800", "comment_count": 0 }, { "title": "ozymandias", "url": "https://cocktailvirgin.blogspot.com/2022/03/ozymandias.html", "published": "2022-03-22T08:00:00.023-04:00", "updated": "2022-03-22T08:00:00.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nickle Morris", "source": "Expo", "year": 2022 }, "categories": [ "amer picon", "benedictine", "bitters (aromatic)", "brandy", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Copper & Kings Butchertown Brandy (Copper & Kings American Brandy)", "1/2 oz Sweet Vermouth (Lacuesta Rojo)", "1/2 oz Bigallet China-China (Torani Amer)", "1/2 oz Benedictine", "1 dash Bittermens Tiki Bitters (Bittermens Burlesque)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Copper & Kings Butchertown Brandy (Copper & Kings American Brandy)\n1/2 oz Sweet Vermouth (Lacuesta Rojo)\n1/2 oz Bigallet China-China (Torani Amer)\n1/2 oz Benedictine\n1 dash Bittermens Tiki Bitters (Bittermens Burlesque)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Tuesdays ago, I decided to make the Ozymandias that appeared in the most recent issue of\nImbibe Magazine\n(March/April 2022). This tribute to either the Percy Bysshe Shelley poem or the poem's muse Pharaoh Ramesses II (Ozymandias was how the Greeks referred to him as) was crafted by Nickle Morris at Expo in Louisville, Kentucky, and it reminded me of a split spirits\nCreole Cocktail\n. In the glass, the Ozymandias proffered a lemon and brandy aroma. Next, grape and caramel notes mingled on the sip, and swallow conjured up rye, brandy, herbal, and caramel orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEgePqdqmJUDu1HPsNW-5Z36x_vQnLEudmz25kRWs1pXMqvLHu0sn-AoOm7qBzIBrXR7XqGd7tf39mBza3MAkTVpxE43furcGUc24nuI7Soe82hMXegIyPdXZz9UbdrWOXQdtqXn_bJMJ4slezLCSbehyPFPjqQG90Y-GGof5hM8rbTQzQP8RD6Pe16LWA=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEgePqdqmJUDu1HPsNW-5Z36x_vQnLEudmz25kRWs1pXMqvLHu0sn-AoOm7qBzIBrXR7XqGd7tf39mBza3MAkTVpxE43furcGUc24nuI7Soe82hMXegIyPdXZz9UbdrWOXQdtqXn_bJMJ4slezLCSbehyPFPjqQG90Y-GGof5hM8rbTQzQP8RD6Pe16LWA=s800", "comment_count": 0 }, { "title": "sister midnight", "url": "https://cocktailvirgin.blogspot.com/2022/03/sister-midnight.html", "published": "2022-03-23T08:00:00.013-04:00", "updated": "2022-03-23T08:00:00.241-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jon Armstrong", "source": "Death & Co.: Welcome Home", "year": 2016 }, "categories": [ "chartreuse (yellow)", "pear liqueur", "rum" ], "ingredients": [ "1 1/2 oz Appleton Signature Rum", "1/2 oz Smith & Cross Rum", "1/2 oz Yellow Chartreuse", "1/2 oz St. George Spiced Pear (Rothman & Winter Orchard Pear)" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "1 1/2 oz Appleton Signature Rum\n1/2 oz Smith & Cross Rum\n1/2 oz Yellow Chartreuse\n1/2 oz St. George Spiced Pear (Rothman & Winter Orchard Pear)\nStir with ice and strain into a Nick & Nora glass.\nTwo Wednesdays ago, I returned to Death & Co.'s third book,\nWelcome Home\n, and came across Jon Armstrong's 2016 creation Sister Midnight. The drink is perhaps a reference to the song written by David Bowie to be performed by Iggy Pop, and the combination of Yellow Chartreuse and St. George Spiced Pear reminded me of the\nHey Heywood!\n. In the glass, the Sister Midnight proffered a pear and rum funk aroma. Next, caramel and orchard fruit on the sip turned over into funky rum, herbal, and pear flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEjyYsrjQ4HUQ5R3Eg8nuELMlP58xgcmxOQQKn_7A2EAYeHtggs0oa0uDxkaZ8PHpId541idUHOzTdBC44jV-2_q7zv2t_5hvFEYF6ukdbr9YclqGZzKsnmH0Uy8zKz-2j02RDDT3Lj0vFYpWsP2KZWgMJ1zlQ7ASg0ud-U6QetIPQG-quRaKaT8iY-KGw=s320" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEjyYsrjQ4HUQ5R3Eg8nuELMlP58xgcmxOQQKn_7A2EAYeHtggs0oa0uDxkaZ8PHpId541idUHOzTdBC44jV-2_q7zv2t_5hvFEYF6ukdbr9YclqGZzKsnmH0Uy8zKz-2j02RDDT3Lj0vFYpWsP2KZWgMJ1zlQ7ASg0ud-U6QetIPQG-quRaKaT8iY-KGw=s800", "comment_count": 0 }, { "title": "[the enigma of desire]", "url": "https://cocktailvirgin.blogspot.com/2022/03/the-enigma-of-desire.html", "published": "2022-03-24T08:00:00.018-04:00", "updated": "2022-11-22T12:33:22.204-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": 2022 }, "categories": [ "#estragon", "benedictine", "bitters (Peychaud's)", "sherry", "suze", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Benedictine", "1/2 oz Gentian Liqueur (Suze)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Benedictine\n1/2 oz Gentian Liqueur (Suze)\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail coupe.\nWhile at Estragon, I perused bartender Sahil Mehta's\nInstagram\nand spotted a sherry drink that he had recently posted. A few days later, I made this after my work shift and dubbed it the Enigma of Desire after a Salvador Dali painting (a photo of Dali hangs at Estragon). Here, the drink donated a nutty sherry and earthy floral aroma from the gentian to the nose. Next, grape and caramel notes mingled on the sip, and the swallow showcased rye, nutty sherry, herbal, and earthy flavors.\nPostnote:\nI had this drink served by Sahil at Estragon on 11/7/22 with Knob Creek Rye and Salers.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrn_GJvTojx1LpSrDXsxEt7Ox4gxSXoqkbHnPCatREpLKAeFzUMfcq_Y5MmcyQgUwcvRoiFb98Dqi3hGkFBxRR5leLIoNm5-jos9fXvr5--I149ICuvvmdWB2UwzaRfumYu7zuWeALaR0F14JSXwcUD-bSAEk6rGVAuQdhw9HNpRvrRtT5v9JxOj2mg/s320/enigmadesire6772.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRE7nOOhgrb7L2p8_4BAzUR-PxqzLZ5PFdCTCNWVciJEwmH4xQqOxEyuhi_VZBen_pHwuqElXICW-CUOSrK2SXvn1QZqibEDvV4ncqJcKZlEsf5ovXyFRAYtMxTHAh9QXp50-ZQMBENwkyRWSBzdr2Y8v9WUtIKIZDgcsJY8qNMVJhLukPMu-v_Is5oA/s320/echovoid2115.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrn_GJvTojx1LpSrDXsxEt7Ox4gxSXoqkbHnPCatREpLKAeFzUMfcq_Y5MmcyQgUwcvRoiFb98Dqi3hGkFBxRR5leLIoNm5-jos9fXvr5--I149ICuvvmdWB2UwzaRfumYu7zuWeALaR0F14JSXwcUD-bSAEk6rGVAuQdhw9HNpRvrRtT5v9JxOj2mg/s800/enigmadesire6772.jpg", "comment_count": 0 }, { "title": "old bay ridge", "url": "https://cocktailvirgin.blogspot.com/2022/03/old-bay-ridge.html", "published": "2022-03-25T08:00:00.028-04:00", "updated": "2022-03-25T08:00:00.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "David Wondrich", "source": "5 Ninth", "year": 2005 }, "categories": [ "aquavit", "bitters (Angostura)", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye (1 1/4 oz)", "1 1/2 oz Linie Aquavit (1 1/4 oz Aalborg)", "1 tsp Demerara Syrup (1/2 oz 1:1 Cane Crystal Syrup)", "2 dash Angostura Bitters" ], "instructions": "Build in a double old fashioned glass, add a big cube, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 1/2 oz Rittenhouse Rye (1 1/4 oz)\n1 1/2 oz Linie Aquavit (1 1/4 oz Aalborg)\n1 tsp Demerara Syrup (1/2 oz 1:1 Cane Crystal Syrup)\n2 dash Angostura Bitters\nBuild in a double old fashioned glass, add a big cube, stir to mix and chill, and garnish with a lemon twist.\nSince so many guests at work request Old Fashioned variations, I delved into Robert Simonson's\nThe Old-Fashioned\nbook to uncover a new trick. There, I came upon the Old Bay Ridge created by David Wondrich in 2005 for the 5 Ninth bar in New York City. The book described how this was a \"homage to the Brooklyn neighborhood which used to be peopled with Irish folks, who drank rye, and Scandavians, who drank aquavit.\" The delicious combination of rye and aquavit was one that I discovered through the\nCarra-ryed Away\nand found great success in with the\nNude Descending a Staircase\n. Here, the Old Bay Ridge greeted the senses with a lemon and caraway aroma. Next, a rich sip flowed into rye, caraway, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8xVTQ0MnLkSSmUxaE4g2pm68yH27VrlTRLhWnyppZ865LyKEi75dintxQ94x3YdMUSKsWLoju1HZHiaW4zA9mWrdPjQmYxHc4UAZNjQkTEXug7TtLRX2HTgz9tBByZM0bOsruBkQvoyfHK3jYhIkNRdOtFVVZ8EmdGGOuFy8jwTDHxrtKOMIcYoxjQ/s320/oldboyridge6774.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8xVTQ0MnLkSSmUxaE4g2pm68yH27VrlTRLhWnyppZ865LyKEi75dintxQ94x3YdMUSKsWLoju1HZHiaW4zA9mWrdPjQmYxHc4UAZNjQkTEXug7TtLRX2HTgz9tBByZM0bOsruBkQvoyfHK3jYhIkNRdOtFVVZ8EmdGGOuFy8jwTDHxrtKOMIcYoxjQ/s800/oldboyridge6774.jpg", "comment_count": 0 }, { "title": "amburana sazerac", "url": "https://cocktailvirgin.blogspot.com/2022/03/amburana-sazerac.html", "published": "2022-03-26T08:00:00.047-04:00", "updated": "2022-03-27T15:53:05.081-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Drink", "year": 2016 }, "categories": [ "*original", "absinthe", "bitters (Peychaud's)", "cachaça", "herbsainte", "simple syrup" ], "ingredients": [ "2 1/2 oz Amburana-aged Cachaça (Salinas at home, Avua at work)", "1/2 oz Simple Syrup", "4 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Kübler at home, Herbsaint at work), and garnish with lemon oil from a twist.", "body_text": "2 1/2 oz Amburana-aged Cachaça (Salinas at home, Avua at work)\n1/2 oz Simple Syrup\n4 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Kübler at home, Herbsaint at work), and garnish with lemon oil from a twist.\nI discovered the beauty of amburana wood notes with Peychaud's Bitters and absinthe one night on a whim at home circa 2016 when I reached for my bottle of Seleta Amburana Cachaça to make a Sazerac. Amburana is a tree that grows east of the Andes Mountains that was described in an 1920 American forestry journal as, \"The Umburana of Brazil is a soft yellow wood so delightfully scented with vanilla that one is tempted to eat it.\" Besides the vanilla, it has been described as donating gingerbread, cocoa, cinnamon, sweet, savory, and spice notes to the spirit. And here in my late night experiment, I learned that it has a stunning synergy with the elements of a Sazerac. I started making these at Drink on occasion a few months ago and finally got one of my co-workers to start making them two weeks ago with our Avua Amburana with great success. With my Salinas Umburana at home, it proffered a woody, celery, and anise aroma to the nose. Next, a rich sip flowed into funky, grassy, balsa wood, rubber, light cherry, and anise flavors on the swallow. Some of those tasting notes belie the beauty of the combination but it was the best my vocabulary could do.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYC6wlyPdOgtgWIPiQlo8weS00sTPPAon91cfIe-MCLxLFjofVfeHNLsaDdFbRrPXNXK8BnKEkg76-eu1h-VQn2XHSC6v9IQEYU4lSCPKbQz3u2Zp7HGe3lPtb4FC8Hws3eijQ7glEei-EXJj3Psu3ouvX88_XmCTonTZAlIPiJ3A2xxsbwVRwg1BXqA/s320/amburanasaz6776.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYC6wlyPdOgtgWIPiQlo8weS00sTPPAon91cfIe-MCLxLFjofVfeHNLsaDdFbRrPXNXK8BnKEkg76-eu1h-VQn2XHSC6v9IQEYU4lSCPKbQz3u2Zp7HGe3lPtb4FC8Hws3eijQ7glEei-EXJj3Psu3ouvX88_XmCTonTZAlIPiJ3A2xxsbwVRwg1BXqA/s800/amburanasaz6776.jpg", "comment_count": 0 }, { "title": "c.i.a. (sother teague)", "url": "https://cocktailvirgin.blogspot.com/2022/03/cia-sother-teague.html", "published": "2022-03-27T08:00:00.013-04:00", "updated": "2022-03-27T08:00:00.214-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": 2016 }, "categories": [ "*room temperature", "applejack", "bitters (Angostura)", "bitters (other)", "cynar", "punt e mes" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Punt e Mes", "3/4 oz Cynar", "1/4 oz Water", "2 dash Apple Bitters (Strongwater)" ], "instructions": "Build in a single old fashioned glass, stir briefly, and garnish with an orange twist. This is a room temperature cocktail without the need for ice or chilling. Build in a glass and give a quick stir.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Punt e Mes\n3/4 oz Cynar\n1/4 oz Water\n2 dash Apple Bitters (Strongwater)\nBuild in a single old fashioned glass, stir briefly, and garnish with an orange twist. This is a room temperature cocktail without the need for ice or chilling.\nTwo Saturdays ago, I had some cocktail savvy drinkers at the bar on a date, and they wanted shooters in between rounds. For the first one, I made M&Ms which are equal parts mezcal and (Amaro) Montenegro that was created by Montegro ambassador Marco Montefiori in 2015 and popularized by bartender Rob Krueger at Employees Only and Extra Fancy in New York. For a second round, I made the C.I.A. (Cynar In Apple brandy):\nC.I.A. (orginal)\n• 1 oz Laird's Bonded Apple Brandy\n• 1 oz Cynar\n• 1 dash Angostura Bitters\nBuild in a glass and give a quick stir.\nThe\nBrooklyn Bartender\nbook attributed the combination to the Dram bar. Bartender Tonia Guffey described, \"One of the drinks we created that's become a bit of an underground shot... I wanted the proof of Fernet, but I wanted a break from it. So I decided to take Cynar, which is lower in proof, and bonded applejack, which is higher, and I put them together 50/50 split, added a drop of Angostura, and boom, a shot was born.\" Later, I researched the C.I.A. and discovered that bartender Sother Teague wanted this combination to last longer, and he adapted it at Amor y Amargo into a full-sized room temperature cocktail. I jotted down the recipe for later use from\nKindred Cocktails\nwhich cited Sother's 2016\nInstagram\npost as a source.\nThe following night, I decided to make this C.I.A. variation. Sother elongated the portions of each part and split the Cynar with Punt e Mes; he also added a little water to open the drink up a bit and switched the winter spiced Angostura for apple bitters. The re-configuring of the C.I.A. yielded an orange oil aroma over herbal, caramel, mint, and apple notes. Next, grape and caramel mingled on the sip, and the swallow flowed with apple, caramel herbal, and minty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9NJL5YOlvt5qgccDAntoqpTSGi0Dlk3SGiqYmyPovcDp2sxf7RsXZgIk6pzmTk_B8vpjJ1yOTH6Ua71DRjuM2jW7FIRj--FQIhnjBzFfa1Kx8fH0UmMFQkcvCLj6Xjh6CqPPQJX-BEpR_7kKTXLyLwjl6_K6mOFAoD-3j2LX8XG2oRZgeY4tLP_UrQ/s320/cia6778.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9NJL5YOlvt5qgccDAntoqpTSGi0Dlk3SGiqYmyPovcDp2sxf7RsXZgIk6pzmTk_B8vpjJ1yOTH6Ua71DRjuM2jW7FIRj--FQIhnjBzFfa1Kx8fH0UmMFQkcvCLj6Xjh6CqPPQJX-BEpR_7kKTXLyLwjl6_K6mOFAoD-3j2LX8XG2oRZgeY4tLP_UrQ/s800/cia6778.jpg", "comment_count": 0 }, { "title": "silk road cobbler", "url": "https://cocktailvirgin.blogspot.com/2022/03/silk-road-cobbler.html", "published": "2022-03-28T08:00:00.031-04:00", "updated": "2022-03-28T08:00:00.233-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "absinthe", "apricot liqueur", "benedictine", "bitters (mole)", "sherry" ], "ingredients": [ "2 1/2 oz Dry Oxidized Sherry (Lustau Palo Cortado at work, Lustau Amontillado at home)", "1/2+ (5/8) oz Apricot Liqueur (Rothman & Winter)", "1/2- (3/8) oz Benedictine", "1 thick slice Orange Wheel", "2 dash Mole Bitters (Bitter Truth at work, Angostura Cocoa at home)", "8 drop Absinthe (Kübler at work, St. George at home)" ], "instructions": "Muddle the orange slice, add the rest of the ingredients, and shake with ice. Strain into a Collins glass, fill with crushed ice, garnish with an orange slice, and add a straw.", "body_text": "2 1/2 oz Dry Oxidized Sherry (Lustau Palo Cortado at work, Lustau Amontillado at home)\n1/2+ (5/8) oz Apricot Liqueur (Rothman & Winter)\n1/2- (3/8) oz Benedictine\n1 thick slice Orange Wheel\n2 dash Mole Bitters (Bitter Truth at work, Angostura Cocoa at home)\n8 drop Absinthe (Kübler at work, St. George at home)\nMuddle the orange slice, add the rest of the ingredients, and shake with ice. Strain into a Collins glass, fill with crushed ice, garnish with an orange slice, and add a straw.\nTwo Mondays ago at home, I decided to make a Cobbler that I had made three times on Saturday night. It began with a guest at Drink who wanted something both refreshing and on the lighter side of the ABV spectrum. I opted for a Sherry Cobbler using the flavors in the\nSilk Road Sour\nas guidance. I had previous used apricot liqueur in my Sherry Cobblers, but the Benedictine has a magic effect on it. I paid tribute to my flavor inspiration and dubbed this one the Silk Road Cobbler. In the glass, it yielded an orange and nutty grape bouquet. Next, a crisp grape, orange, and caramel sip lept into nutty, apricot, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbnfwykueHSEvFdHSGNqsj0YXXBlYIYy6FPc2DPY1C2AXLUUsGxcGyEhAt1Y7d1dTeGfzo0mp2mJ21ZTvX8Ix4tfhlw8sGqkZI9-XNOI0aLdN3O9EdNxfr9dG-e-u3S1m2doD7qncqqq3AYAvl0WrM2dlEMK6Omw7H_uGHmfVw_UR9rBfexBVIWUjK2g/s320/silkroad6780.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbnfwykueHSEvFdHSGNqsj0YXXBlYIYy6FPc2DPY1C2AXLUUsGxcGyEhAt1Y7d1dTeGfzo0mp2mJ21ZTvX8Ix4tfhlw8sGqkZI9-XNOI0aLdN3O9EdNxfr9dG-e-u3S1m2doD7qncqqq3AYAvl0WrM2dlEMK6Omw7H_uGHmfVw_UR9rBfexBVIWUjK2g/s800/silkroad6780.jpg", "comment_count": 0 }, { "title": "blues from a gun", "url": "https://cocktailvirgin.blogspot.com/2022/03/blues-from-gun.html", "published": "2022-03-29T08:00:00.043-04:00", "updated": "2022-03-29T08:00:00.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "absinthe", "benedictine", "bitters (Peychaud's)", "chartreuse (yellow)", "scotch" ], "ingredients": [ "1 1/2 oz Blended Whsiky (Suntory Toki at work, Famous Grouse Scotch at home)", "1/2 oz Laphroaig Scotch", "3/8 oz Yellow Chartreuse (*)", "3/8 oz Benedictine (*)", "1 dash Peychaud's Bitters", "10 drop Absinthe (Kübler)" ], "instructions": null, "body_text": "1 1/2 oz Blended Whsiky (Suntory Toki at work, Famous Grouse Scotch at home)\n1/2 oz Laphroaig Scotch\n3/8 oz Yellow Chartreuse (*)\n3/8 oz Benedictine (*)\n1 dash Peychaud's Bitters\n10 drop Absinthe (Kübler)\nAt work: build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with lemon oil from a twist. At home: stir with ice, strain into a double old fashioned glass with fresh ice, and garnish with a lemon twist.\n(*) For a slightly sweeter drink, I have used 1/2 oz of each liqueur for a total of 1 oz; however, a total of 3/4 oz seems to make most folks happy.\nAt Drink, there can frequently be a bigger call for Old Fashioned variations than for Manhattan riffs. Sadly, I know more Manhattan ones for the structure allows for more adaptations including the fortified wine component. This is one that I crafted on the fly for a guest who wanted a Scotch Old Fashioned, and I repeated for multiple guests over the following weeks. The liqueur combination of Yellow Chartreuse-Benedictine is one that has worked since 1895 in the\nWidow's Kiss\nfrom George Kappeler's\nModern American Drinks\nand the Colleen Bawn from Edward Spencer's\nThe Flowing Bowl\n. Eventually, guests began to want a name, so I decided to make myself one at home two Tuesdays ago. I ended up dubbing this Blues from a Gun after a song from the Scottish rock band The Jesus and Mary Chain.\nOnce assembled, the Blues from a Gun shot forth with a lemon and peat smoke aroma. Next, a malty and semi-sweet sip tracked into Scotch, herbal, and minty chocolate flavors on the swallow with a peat smoke and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkVEBcrlaxoB5FSyp3xVrKNK6X3L1tOJrIoC0kka7Awz2jr9IyovDmfoCUhDL4sqJCaNPJCAV53IBjZOaG-sy7FHyBajmJE_GrjDQmNaJG-34P2ZBQOobRI5OnxXa7BOero7xVWM6oUMWHDmfx6Il05okryEV4ORee8L3APOBxrZIvH4qn-uM18m_WQ/s320/bluesfromagun6781.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkVEBcrlaxoB5FSyp3xVrKNK6X3L1tOJrIoC0kka7Awz2jr9IyovDmfoCUhDL4sqJCaNPJCAV53IBjZOaG-sy7FHyBajmJE_GrjDQmNaJG-34P2ZBQOobRI5OnxXa7BOero7xVWM6oUMWHDmfx6Il05okryEV4ORee8L3APOBxrZIvH4qn-uM18m_WQ/s800/bluesfromagun6781.jpg", "comment_count": 0 }, { "title": "coffee's for closers", "url": "https://cocktailvirgin.blogspot.com/2022/03/coffees-for-closers.html", "published": "2022-03-30T08:00:00.035-04:00", "updated": "2022-10-17T18:25:17.792-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "#drink", "*original", "averna", "benedictine", "egg", "kahlua" ], "ingredients": [ "1 oz" ], "instructions": "Shake once without ice and once with ice, strain into a single old fashioned glass, and garnish with freshly grated nutmeg (and later with freshly grated coffee bean as well).", "body_text": "1 oz\nA\nmaro Averna\n1 oz\nB\nenedictine\n1 oz\nC\naffè Borghetti Espresso Liqueur\n1 Whole Egg\nShake once without ice and once with ice, strain into a single old fashioned glass, and garnish with freshly grated nutmeg (and later with freshly grated coffee bean as well).\nTwo Wednesdays ago, a guest at Drink wanted a dessert cocktail that was coffee flavored, and I came up with this Flip on the fly with the Borghetti Espresso Liqueur and Averna from our house Espresso Martini recipe and the Benedictine, egg, and nutmeg garnish from the\nColleen Bawn\n. I later made it for a guest requesting a nightcap towards the end of the night (captured here in the photo before I delivered it). Overall, it was a Flip like the classic\nCoffee Cocktail\n, but one that actually tastes of coffee. For a name, I dubbed this one after a line from the 1992 movie\nGlengarry Glen Ross\n– namely Coffee's for Closers. Another line from that movie is \"A. B. C.: Always be closing\" except here the A. B. C. is Averna, Benedictine, coffee liqueur!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTCRzEf5509megcejjemM-n7pm8J_WpNV_3X1FZcUNWXyr-1_iL8QjCxk0TVgmZMjFVcR38YSaUEZ7LOqabp3gBQo5zv3nS8hutksacP4i62zXPYoyW8fbpa9mO0QEDfRkkg_dw5Wkuy2LUwhgzg_ITsWCxaOMVqtXySGjVltDrYDYRi_-B60k27oqA/s320/coffeesforclosers.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTCRzEf5509megcejjemM-n7pm8J_WpNV_3X1FZcUNWXyr-1_iL8QjCxk0TVgmZMjFVcR38YSaUEZ7LOqabp3gBQo5zv3nS8hutksacP4i62zXPYoyW8fbpa9mO0QEDfRkkg_dw5Wkuy2LUwhgzg_ITsWCxaOMVqtXySGjVltDrYDYRi_-B60k27oqA/s800/coffeesforclosers.jpg", "comment_count": 3 }, { "title": "wild card", "url": "https://cocktailvirgin.blogspot.com/2022/03/wild-card.html", "published": "2022-03-31T08:00:00.017-04:00", "updated": "2022-03-31T08:00:00.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Peyton", "source": "Kindred Cocktails", "year": 2013 }, "categories": [ "amaro", "cynar", "genever" ], "ingredients": [ "1 oz Genever (Bols)", "1 oz Cardamaro", "1 oz Cynar" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with a sprig of rosemary or an orange twist (orange twist).", "body_text": "1 oz Genever (Bols)\n1 oz Cardamaro\n1 oz Cynar\nStir with ice, strain into a single old fashioned glass, and garnish with a sprig of rosemary or an orange twist (orange twist).\nTwo Thursdays, I spotted the Wild Card on\nKindred Cocktails\ncreated by user Peyton in 2013, and I was lured in by the combination of Genever and Cardamaro that I first discovered in 2012 adventure to Portland Cocktail Week where I had the\nDeck Hand\nand\nWalking Spanish\n. Here, the pair was rounded out with an equal part of Cynar which I used in my\nThe Goblins Turn to Stone\n. Once assembled, the Wild Card offered up orange oil, malt, caramel, funky herbal, and mint aromas to the nose. Next, caramel, grape, and malt on the sip turned into herbal, bitter, and caramel flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6cfTpRQb9FU2PMn2VDCSnbhVULmtCy8gIWPsakQ2BVtfPveqrfKeRDAf4Ao7wt6ydnKpk1JdX-hdQFPSkgrFJOj085G4NbiGldc6U9AnVeJLLr46GW-XTD_7JjiyPdWg3LFh92tlE6ddCiL3NC3eU3ubmLwEqSyhgWXfuzOFW1_bowbI01lqtLSC_A/s320/wildcard6783.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6cfTpRQb9FU2PMn2VDCSnbhVULmtCy8gIWPsakQ2BVtfPveqrfKeRDAf4Ao7wt6ydnKpk1JdX-hdQFPSkgrFJOj085G4NbiGldc6U9AnVeJLLr46GW-XTD_7JjiyPdWg3LFh92tlE6ddCiL3NC3eU3ubmLwEqSyhgWXfuzOFW1_bowbI01lqtLSC_A/s800/wildcard6783.jpg", "comment_count": 0 }, { "title": "rocket science", "url": "https://cocktailvirgin.blogspot.com/2022/04/rocket-science.html", "published": "2022-04-01T08:00:00.024-04:00", "updated": "2022-04-01T08:00:00.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "T. Cole Newton", "source": "Cocktail Dive Bar", "year": null }, "categories": [ "averna", "fernet-branca", "lime juice", "simple syrup", "whiskey" ], "ingredients": [ "1 oz Canadian Whisky (1 1/2 oz Old Overholt Rye)", "1/2 oz Averna", "1/4 oz Fernet Branca", "1/4 oz Simple Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass with fresh ice, and garnish with a lime wedge (omit).", "body_text": "1 oz Canadian Whisky (1 1/2 oz Old Overholt Rye)\n1/2 oz Averna\n1/4 oz Fernet Branca\n1/4 oz Simple Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a rocks glass with fresh ice, and garnish with a lime wedge (omit).\nAfter my bar shift two Fridays ago, I ventured back into T. Cole Newton's\nCocktail Dive Bar\nbook and spotted the Rocket Science. Cole named his drink that he created at Coquette in New Orleans after the bartender saying of \"mixology isn't rocket science,\" and the connection was solidified later when he realized the similarity of his recipe to the\nSputnik\n. In the glass, the Rocket Science showcased a caramel, lime, and menthol aroma. Next, lime and caramel on the sip launched into whiskey and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3sf4GLgAG3cg61efkajX1q1ieORxo6shvhNLzet_PKt2AtJTdX5WnGHzS6Zc3T66yXpqL-6kEXM11v0zE1TdYiucqqsCT9Z6xDKMLWtAScjz7nYfDXuLcLwI8RT0E5clI0TzJ89fx-Tsb9X_MQVv14T4Uwq3YiyBidoRuvjVVFr5ewMPau1GciYfZA/s320/rocketscience6785.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3sf4GLgAG3cg61efkajX1q1ieORxo6shvhNLzet_PKt2AtJTdX5WnGHzS6Zc3T66yXpqL-6kEXM11v0zE1TdYiucqqsCT9Z6xDKMLWtAScjz7nYfDXuLcLwI8RT0E5clI0TzJ89fx-Tsb9X_MQVv14T4Uwq3YiyBidoRuvjVVFr5ewMPau1GciYfZA/s800/rocketscience6785.jpg", "comment_count": 0 }, { "title": "midnight to midnight", "url": "https://cocktailvirgin.blogspot.com/2022/04/midnight-to-midnight.html", "published": "2022-04-02T08:00:00.011-04:00", "updated": "2022-04-02T08:00:00.190-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "batavia arrack", "benedictine", "bitters (Angostura)", "bitters (mole)", "genever" ], "ingredients": [ "3/4 oz Genever (Bols)", "3/4 oz Batavia Arrack", "1 oz Cardamaro", "1/2 oz Benedictine", "1 dash Angostura Bitters", "1 dash Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "3/4 oz Genever (Bols)\n3/4 oz Batavia Arrack\n1 oz Cardamaro\n1/2 oz Benedictine\n1 dash Angostura Bitters\n1 dash Mole Bitters (Angostura Cocoa)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, one of my fellow bartenders at Drink made the\nMidnight Mass\nfrom Death & Co. for a guest, and I became curious about the combination of Cardamaro and Benedictine. After having the Wild Card two nights before, the Genever-Cardamaro duo was on my mind, and I decided to split the spirit with Batavia Arrack as I had done in the\nDutch Hand\nafter experiencing the two in recipes like the\nDouble Dutch\nand\nWeirding Way\n. For a name, I paid tribute to the Midnight Mass inspiration and dubbed it Midnight to Midnight after a Psychedelic Furs album.\nMidnight to Midnight presented an orange and malty bouquet to the senses. Next, grape, malty, and caramel notes on the sip progressed into earthy, malty, and herbal flavors with a clove, allspice, and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGycWQH71T6uVLZ5zfrTeaRqWGwwNMPeMJWrD3Dt8e6Dx3sIcPoYkuVA_dBD2W-ShfK_R1ykOtdHHBYBUiRF9fx08iIoB_7FPwMFxcJpBl5MXuaKW-ZMu2JXunPJdqolaxZa3rOTUWtMpg9slzZt_jCrZvcA0ymwbgxdIbbicI8RDUWpQxwhscRi9VnA/s320/midnight2midnight6788.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGycWQH71T6uVLZ5zfrTeaRqWGwwNMPeMJWrD3Dt8e6Dx3sIcPoYkuVA_dBD2W-ShfK_R1ykOtdHHBYBUiRF9fx08iIoB_7FPwMFxcJpBl5MXuaKW-ZMu2JXunPJdqolaxZa3rOTUWtMpg9slzZt_jCrZvcA0ymwbgxdIbbicI8RDUWpQxwhscRi9VnA/s800/midnight2midnight6788.jpg", "comment_count": 0 }, { "title": "rum crawl", "url": "https://cocktailvirgin.blogspot.com/2022/04/rum-crawl.html", "published": "2022-04-03T08:00:00.035-04:00", "updated": "2025-08-08T11:59:41.493-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Yanni Kehagiaris", "source": "Bourbon & Branch", "year": 2008 }, "categories": [ "bitters (Angostura)", "falernum", "lime juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "2 oz Aged Jamaican Rum (Appleton Signature)", "3/4 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/4 oz Ginger Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Aged Jamaican Rum (Appleton Signature)\n3/4 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/4 oz Ginger Syrup\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays ago, I decided to make a recipe that Dave Stolte posted on the Instagram account for his book,\nHome Bar Basics\n, called the Rum Crawl created at Bourbon & Branch in San Francisco. The earliest reference to the drink that I could find was a 2008 mention on Yelp. After I posted it on my Instagram, Dave tagged Erick Castro as the person who made it for him, and Erick replied by attributing the recipe to Yanni Kehagiaris. The aged rum's identity was never defined but Appleton is what folks on eGullet were using several years ago. Once prepared, this spiced Daiquiri of sorts yielded an orange, caramel, and lime aroma. Next, the lime filled the sip that flowed into rum, ginger, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifD_5YFVJdtpZovhd2wyeCmF9ssJsrBfntIfnQd6NfmMLBU9g7ADw_y1JX28DGWw9PXULVkw64oGuakcxookJel7OoLBKe2zWd0-tw8Qp1DECfiWVe_CrjWhgWduduDHdAcsQ_NchQZoHMYoAseobEj2Mmw7Cq4K8-pxMYLSYS6Osjo7hFrvrtWGP7uQ/s320/rumcrawl6790.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifD_5YFVJdtpZovhd2wyeCmF9ssJsrBfntIfnQd6NfmMLBU9g7ADw_y1JX28DGWw9PXULVkw64oGuakcxookJel7OoLBKe2zWd0-tw8Qp1DECfiWVe_CrjWhgWduduDHdAcsQ_NchQZoHMYoAseobEj2Mmw7Cq4K8-pxMYLSYS6Osjo7hFrvrtWGP7uQ/s800/rumcrawl6790.jpg", "comment_count": 0 }, { "title": "choke hold", "url": "https://cocktailvirgin.blogspot.com/2022/04/choke-hold.html", "published": "2022-04-04T08:00:00.033-04:00", "updated": "2022-04-04T08:00:00.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Isaac Shumway", "source": "California Gold", "year": null }, "categories": [ "cynar", "maraschino", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "3/4 oz Sweet Vermouth (Lacuesta Rojo)", "1/2 oz Cynar", "1/2 tsp Maraschino Liqueur (Luxardo)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n3/4 oz Sweet Vermouth (Lacuesta Rojo)\n1/2 oz Cynar\n1/2 tsp Maraschino Liqueur (Luxardo)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays, I opened up Trevor Felch's\nSan Francisco Cocktails\nand spotted the Choke Hold. This Cynar pun-named drink was crafted by Isaac Shumway at the California Gold bar as his\nBrooklyn\nvariation using tequila, although the name and ingredients reminded me more of the\nArtichoke Hold\n. Once prepared, the Choke Hold presented an orange, nutty cherry, and vegetal aroma. Next, caramel and grape notes on the sip gave way to tequila and herbal flavors on the swallow with a vegetal and nutty cherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykKpWax5IUHgLwlSO1BdQ2S-fVQPAigTMTgjfsQGlTkS8JRfoE8b9HNMedbxLDhQPdFN1zvtVoNakCmhIyZvrvY9GC6DECCGE3c1lIlYc7JA2NNZtat2jiPUqUCKuJR1Y_op4XbmQjBDB9M4nJIsVWnFNxoVG4_B_6AWSk7i_rp6-l2yC3vcxI0nffw/s320/chokehold6792.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykKpWax5IUHgLwlSO1BdQ2S-fVQPAigTMTgjfsQGlTkS8JRfoE8b9HNMedbxLDhQPdFN1zvtVoNakCmhIyZvrvY9GC6DECCGE3c1lIlYc7JA2NNZtat2jiPUqUCKuJR1Y_op4XbmQjBDB9M4nJIsVWnFNxoVG4_B_6AWSk7i_rp6-l2yC3vcxI0nffw/s800/chokehold6792.jpg", "comment_count": 0 }, { "title": "song remains the same", "url": "https://cocktailvirgin.blogspot.com/2022/04/song-remains-same.html", "published": "2022-04-05T08:00:00.011-04:00", "updated": "2022-04-05T08:00:00.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Bryan Ranere", "source": "Foreign Cinema", "year": null }, "categories": [ "bitters (orange)", "cherry brandy", "honey", "lemon juice", "scotch" ], "ingredients": [ "2 oz Ardbeg Scotch (Royal Brackla 12 Year)", "1/2 oz Cherry Heering", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Ardbeg Scotch (Royal Brackla 12 Year)\n1/2 oz Cherry Heering\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\n1 dash Orange Bitters (Angostura Orange)\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Tuesday ago, I returned to Trevor Felch's\nSan Francisco Cocktails\nwhere I landed upon the Song Remains the Same. This drink crafted at Foreign Cinema by Bryan Ranere was named after the 1976 Led Zeppelin behind-the-scenes concert film. Once mixed, the Song Remains the Same welcomed the nose with orange, smoky Scotch, and cherry aromas. Next, lemon, fruity, and honey notes on the sip shifted into Scotch and dry cherry flavors on the swallow with a honey finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyor3wMVw-RBO2mwQeJAZCISHDg91DOkhH8x8OvJfJ4MWyu-muG8uUHtxnLU8WNQr0gPC4Om3Q1XflgzJm3FVf9BzgFqXBvBgM9F_iG7Sc3VTMW1Cmy2Ht4jzM_dQiF7guouCmbutw0J9S6Sj9Kj3Gop1arpxHms3a8LwDZfAZRzdQI7V5MD_W3PL5Q/s320/songremainssame6794.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyor3wMVw-RBO2mwQeJAZCISHDg91DOkhH8x8OvJfJ4MWyu-muG8uUHtxnLU8WNQr0gPC4Om3Q1XflgzJm3FVf9BzgFqXBvBgM9F_iG7Sc3VTMW1Cmy2Ht4jzM_dQiF7guouCmbutw0J9S6Sj9Kj3Gop1arpxHms3a8LwDZfAZRzdQI7V5MD_W3PL5Q/s800/songremainssame6794.jpg", "comment_count": 0 }, { "title": "dial 'm'", "url": "https://cocktailvirgin.blogspot.com/2022/04/dial-m.html", "published": "2022-04-06T08:00:00.036-04:00", "updated": "2022-04-06T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Al Sotack", "source": "Welcome Home", "year": 2014 }, "categories": [ "applejack", "bitters (Angostura)", "genever", "grapefruit juice", "maple syrup" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Bols Genever", "1 oz Grapefruit Juice", "1/2 oz Maple Syrup", "1 tsp Angostura Bitters" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with grapefruit oil from a twist.", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Bols Genever\n1 oz Grapefruit Juice\n1/2 oz Maple Syrup\n1 tsp Angostura Bitters\nShake with ice, strain into a double old fashioned glass with ice, and garnish with grapefruit oil from a twist.\nTwo Wednesdays ago, I opened up Death & Co.'s third book,\nWelcome Home\n, and came across Al Sotack's 2014 recipe Dial 'M'. The Genever-apple brandy combination reminded me of the\nTwo Fold Operation\n, the grapefruit-maple duo made me consider the\nVolcano Bowl\n, and the teaspoon of Angostura had me intrigued. Here, the Dial 'M' proffered a grapefruit, malty, and apple aroma. Next, grapefruit supplemented by maple's richness on the sip transitioned into a dry swallow with malt, apple, maple, and cinnamon flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqZggRPayHuh3TmylpV6PWT3AMqjJazzTjk8Mh3uMDKfGF_tvW2HtLH2QMDayoqVtpzOgv9iea8ufuehHa7RzvfD4pNUbfV-zy1GeiBoFTX0Ps95IuPE2RALNdW-07zwN3Xz6OsxgNd22Ba54HIUYH9uCoXrRpn0hp5Enp-oU6KTt1JgkOj-l6W3rcw/s320/dialm6795.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqZggRPayHuh3TmylpV6PWT3AMqjJazzTjk8Mh3uMDKfGF_tvW2HtLH2QMDayoqVtpzOgv9iea8ufuehHa7RzvfD4pNUbfV-zy1GeiBoFTX0Ps95IuPE2RALNdW-07zwN3Xz6OsxgNd22Ba54HIUYH9uCoXrRpn0hp5Enp-oU6KTt1JgkOj-l6W3rcw/s800/dialm6795.jpg", "comment_count": 0 }, { "title": "diamond rock", "url": "https://cocktailvirgin.blogspot.com/2022/04/diamond-rock.html", "published": "2022-04-07T08:00:00.017-04:00", "updated": "2022-04-07T08:00:00.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Angostura)", "punt e mes", "rum (white)" ], "ingredients": [ "2 oz Rhum Agricole (JM Blanc)", "3/4 oz Punt e Mes", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Rhum Agricole (JM Blanc)\n3/4 oz Punt e Mes\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Thursdays after work, I thought about how well rhum agricole works with apricot liqueur such as in\nRhum Agricot\nand\nFourth Voyage\nthat led to me crafting the\nMount Pelee\n. Also, earlier during my shift, I made a guest Julie Reiner's\nSlope\n; therefore, I wondered what a Slope would be like with rhum agricole in place of the rye whiskey. For a name, I was inspired by how the Slope (short for Park Slope) was a neighborhood in Brooklyn, and I dubbed this Diamond Rock after a mini-island off the coast of Martinique.\nDiamond Rock welcomed the senses with orange, grassy, and grape aromas. Next, grape and orchard fruit swirled on the sip, and the swallow came through with funky rum, mineral, herbal, and apricot flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUdAtKsLBVAuPOHX7uVcqSjEIWHK9OP5UEd3UkKfvLUc1l7vP99WLKH-c35VAW8fMc790ej3fEKt1entApjzb9sw1lvf2gYtqsUsNIIygZyOJpUO54e0UTknycrqgowZmRQC5h4bFD-YmDNwDmY3JLz6OiLDb4dD9S1n3DL40G6KaeDi0lCo5vGeTNQ/s320/diamondrock6798.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUdAtKsLBVAuPOHX7uVcqSjEIWHK9OP5UEd3UkKfvLUc1l7vP99WLKH-c35VAW8fMc790ej3fEKt1entApjzb9sw1lvf2gYtqsUsNIIygZyOJpUO54e0UTknycrqgowZmRQC5h4bFD-YmDNwDmY3JLz6OiLDb4dD9S1n3DL40G6KaeDi0lCo5vGeTNQ/s800/diamondrock6798.jpg", "comment_count": 0 }, { "title": "charming man", "url": "https://cocktailvirgin.blogspot.com/2022/04/charming-man.html", "published": "2022-04-08T08:00:00.021-04:00", "updated": "2022-04-08T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Pouring Ribbons", "year": null }, "categories": [ "amaro", "bitters (mole)", "mezcal", "sherry" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Lustau East India Solera Sherry", "1 oz Amaro Sfumato", "2 dash Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a rocks glass with fresh ice, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Lustau East India Solera Sherry\n1 oz Amaro Sfumato\n2 dash Mole Bitters (Angostura Cocoa)\nStir with ice, strain into a rocks glass with fresh ice, and garnish with an orange twist.\nTwo Fridays ago, I finally got around to reading the\nPunch Drinks\narticle on the mezcal Negroni, and I was lured in by the Charming Man by Joaquin Simo at Pouring Ribbons that was listed as one of the recipe examples. Since it was the final weekend of Pouring Ribbons run at that East Village space, I felt it was a good time to raise a glass to a great bar. Once assembled, the Charming Man proffered orange, herbal smoky, and grape aromas to the nose. Next, grape and roast notes on the sip flowed into vegetal, smoke, and bitter herbal flavors on the swallow. While far from a Negroni since there is not a single overlapping ingredient, it was a pleasurable tipple in the general feel of a Negroni and akin to the\nRodeo Ghost\nand\nChain Smoker\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKE9kbwgU_UE3mLfIMqlFkM4Opqckt7HVauz8y9isnMYqI7Q-jHI99JqGcGmvycjECwAs-WVGs_p5RunMU9Q_VZuMFSbC0V6HfTb0gxNh50kKsCY3HQxqMherRClr_Nt-Fy17rvcGYSo2Uq_DUMXP0ndiM3TVTuzNdM4bUpjFR4IzxoeN30cktXW5Pw/s320/charmingman6800.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKE9kbwgU_UE3mLfIMqlFkM4Opqckt7HVauz8y9isnMYqI7Q-jHI99JqGcGmvycjECwAs-WVGs_p5RunMU9Q_VZuMFSbC0V6HfTb0gxNh50kKsCY3HQxqMherRClr_Nt-Fy17rvcGYSo2Uq_DUMXP0ndiM3TVTuzNdM4bUpjFR4IzxoeN30cktXW5Pw/s800/charmingman6800.jpg", "comment_count": 0 }, { "title": "industry flip", "url": "https://cocktailvirgin.blogspot.com/2022/04/industry-flip.html", "published": "2022-04-09T08:00:00.057-04:00", "updated": "2022-04-09T08:00:00.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "chartreuse (green)", "cynar", "egg", "fernet-branca", "simple syrup" ], "ingredients": [ "3/4 oz Fernet Branca (See Cynar variation below)", "3/4 oz Green Chartreuse", "3/4 oz Campari", "3/4 oz Simple Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a single old fashioned glass or a cocktail coupe, and garnish with freshly grated nutmeg. Shake once without ice and once with ice, strain into a single old fashioned glass or a cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "3/4 oz Fernet Branca (See Cynar variation below)\n3/4 oz Green Chartreuse\n3/4 oz Campari\n3/4 oz Simple Syrup\n1 Whole Egg\nShake once without ice and once with ice, strain into a single old fashioned glass or a cocktail coupe, and garnish with freshly grated nutmeg.\nEvery once in a while when I have bar guests at Drink who want weird cocktails, I opt for Ted Kilgore's\nIndustry Sour\nwhich is essentially a Fernet-Chartreuse \"Daiquiri.\" Also in that vein is the Campari-Chartreuse\nLove & Murder\n, and I wondered if I could mash up these three elements into a Flip. Paying tribute to the inspiration, I dubbed it the Industry Flip. Here, the nose was full of woody spice, orange, and menthol aromas. Next, a creamy orange and caramel sip gave way to caramel, herbaceous, menthol, and minty flavors on the swallow. Overall, the Fernet was a bit surly, so the following night, I swapped it out for Cynar with the Cynar-Chartreuse\nThe Drink of Laughter & Forgetting\nin mind.\nIndustry Flip #2 (Light)\n• 3/4 oz Cynar\n• 3/4 oz Green Chartreuse\n• 3/4 oz Campari\n• 3/4 oz Simple Syrup\n• 1 Whole Egg\nShake once without ice and once with ice, strain into a single old fashioned glass or a cocktail coupe, and garnish with freshly grated nutmeg.\nThe lighter version of the Industry Flip welcomed the senses with vegetal, herbaceous, and woody spice aromas. Next, a creamy caramel sip displayed a hint of orange, and the swallow donated herbaceous, orange, and vegetal flavors. Overall, this version was less of a Fernet bomb, and it let the Green Chartreuse and Campari take solid roles in the flavor profile. Moreover, it shifted things away from minty, menthol, and rather bitter to more vegetal and funky. One\nInstagram\nfollower commented as to how the nutmeg garnish tied this version together.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHR97ePMdxY4Zg_LOxeF8n2c2DPD8e_TkLik0CZJ2Kr3MdZYW1-af8haQybxzAR-kUwrxn4op_yvwV85Rdmm6h7Mx8qbZ1ZZfTabQB2qGxT54bgYAADR5cQxDYVt1HPxqMtf2kbjoFqeH3xubEOjQCnE9ECTxmKK0bO1LE-I7KToVfsOkCwPc6S4_6A/s320/industryflip_fernet6801.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyvq6OzqKxBhU8ofyGWT8UWiDsPzldFQdBqhpF_bMhcioTksPzaj_zPBnhJUB4FC7ire-MwlFZjJe1EBY0c9HP5ANsX-NReIbTGQowav7dr2zYDuq-tsctFiogAQYbnWs7KSnKXAWR539wlRrZsspPp8hMeo9XHTiNF8BrB2zapri69Xdz5arWvR_Vw/s320/industryflip_cynar6803.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHR97ePMdxY4Zg_LOxeF8n2c2DPD8e_TkLik0CZJ2Kr3MdZYW1-af8haQybxzAR-kUwrxn4op_yvwV85Rdmm6h7Mx8qbZ1ZZfTabQB2qGxT54bgYAADR5cQxDYVt1HPxqMtf2kbjoFqeH3xubEOjQCnE9ECTxmKK0bO1LE-I7KToVfsOkCwPc6S4_6A/s800/industryflip_fernet6801.jpg", "comment_count": 0 }, { "title": "fortune teller", "url": "https://cocktailvirgin.blogspot.com/2022/04/fortune-teller.html", "published": "2022-04-10T08:00:00.018-04:00", "updated": "2022-04-10T08:00:00.216-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Leo Robischek", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "cynar", "quinquina", "rum" ], "ingredients": [ "1 oz Diplomatico Reserva Exclusiva Rum", "1 oz Santa Teresa 1796 Rum (Zaya)", "1/2 oz Bonal Gentiane-Quina", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a double old fashioned glass with a large ice cube.", "body_text": "1 oz Diplomatico Reserva Exclusiva Rum\n1 oz Santa Teresa 1796 Rum (Zaya)\n1/2 oz Bonal Gentiane-Quina\n1/2 oz Cynar\nStir with ice and strain into a double old fashioned glass with a large ice cube.\nTwo Sundays ago, I ventured into\nThe NoMad Cocktail Book\nand spotted the Fortune Teller by Leo Robischek. I previously had passed over the recipe for the text described how this was a celebration of two Venezuelan rums, but I figured that having half the call was good enough for now. I was lured in for it reminded me of the Blossom Bar's\nPalm Viper\nas well as Donny Clutterbuck's\nDesk Job\nand Chad Austin's\nI Want to Believe\ngiven the rum, Cynar, and fortified wine structure. In the glass, the Fortune Teller presented a caramel and hint of milk chocolate nose. Next, caramel, grape, and a hint of smoke on the sip slid into dark rums, burnt caramel, and vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCd98jPieJANpIVOIBU4AjzecxEMntyKex-UbODuzyK79EuNXUFQeCUKwqGGXtxzbZogd0ddy5_BkO8sw6UITMDyMUKD2qDTlQ5alAD4pFcRbYYpe995ZjwQZwzerB4kZW98_O9YNswJtsu2aR_TTevn2EZT2xdtA8i5B52D1TOg-90SwyyrZl18_qMg/s320/fortuneteller6805.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCd98jPieJANpIVOIBU4AjzecxEMntyKex-UbODuzyK79EuNXUFQeCUKwqGGXtxzbZogd0ddy5_BkO8sw6UITMDyMUKD2qDTlQ5alAD4pFcRbYYpe995ZjwQZwzerB4kZW98_O9YNswJtsu2aR_TTevn2EZT2xdtA8i5B52D1TOg-90SwyyrZl18_qMg/s800/fortuneteller6805.jpg", "comment_count": 0 }, { "title": "dark house", "url": "https://cocktailvirgin.blogspot.com/2022/04/dark-house.html", "published": "2022-04-11T08:00:00.022-04:00", "updated": "2022-04-11T08:00:00.214-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ken Arbuckle", "source": "The Doheny", "year": 2009 }, "categories": [ "applejack", "aquavit", "bitters (Angostura)", "chartreuse (yellow)", "vermouth (sweet)" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Aquavit (Linie)", "3/4 oz Sweet Vermouth (Lacuesta Rojo)", "1/4 oz Yellow Chartreuse", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Aquavit (Linie)\n3/4 oz Sweet Vermouth (Lacuesta Rojo)\n1/4 oz Yellow Chartreuse\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nTwo Mondays ago, I was perusing the\nKindred Cocktails\ndatabase for aquavit drinks to utilize my new bottle of Linie when I spied the Dark House by Ken Arbuckle at The Doheny in Los Angeles circa 2009. I was lured in for aquavit and apple brandy have worked well in recipes like the\nBayeux Cocktail\n. I wish that I had checked my blog, as this recipe is identical to Morgenthaler's\nNorwegian Wood\nsave for this calling for a flamed orange twist instead of a regular lemon one. Regardless, in the glass, the Dark House met the nose with an orange, apple, and caraway aroma. Next, the vermouth's grape filled the sip, and the swallow came through with apple, caraway, herbal, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsftjxprLn1CbT-B_uxbsmrgFLvqMGbvigpZXrsD7Nx6qWKiJs_OGVceFLsMJFGfdIgaSZ_DEOrFTq2EKtFL6_Fiy-TF03iC6V11hAziuPJzYyWhN3jOdaxZUlYN2XVkZFiRMl7ujTwGq2oeqGTQItmWNLlCrpd5s6oGu7fAVbNUUWZX2k_lM-Bfj0g/s320/darkhouse6807.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsftjxprLn1CbT-B_uxbsmrgFLvqMGbvigpZXrsD7Nx6qWKiJs_OGVceFLsMJFGfdIgaSZ_DEOrFTq2EKtFL6_Fiy-TF03iC6V11hAziuPJzYyWhN3jOdaxZUlYN2XVkZFiRMl7ujTwGq2oeqGTQItmWNLlCrpd5s6oGu7fAVbNUUWZX2k_lM-Bfj0g/s800/darkhouse6807.jpg", "comment_count": 0 }, { "title": "white mezcal negroni", "url": "https://cocktailvirgin.blogspot.com/2022/04/white-mezcal-negroni.html", "published": "2022-04-12T11:51:00.001-04:00", "updated": "2022-04-12T11:51:55.611-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Maxwell Reis", "source": "Gracias Madre", "year": null }, "categories": [ "gin", "mezcal", "suze", "vermouth (bianco)" ], "ingredients": [ "3/4 oz London Dry Gin (Bombay Dry)", "3/4 oz Espadin Mezcal (Peloton de la Muerte)", "3/4 oz Salers Aperitif (Suze)", "3/4 oz Dolin Blanc Vermouth" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a grapefruit twist or mint sprig (grapefruit twist).", "body_text": "3/4 oz London Dry Gin (Bombay Dry)\n3/4 oz Espadin Mezcal (Peloton de la Muerte)\n3/4 oz Salers Aperitif (Suze)\n3/4 oz Dolin Blanc Vermouth\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a grapefruit twist or mint sprig (grapefruit twist).\nTwo Tuesdays ago, I read the article in\nPunch Drinks\non the rise of the Mezcal Negroni, and I was lured in by one of the recipes included in the piece. That one was the White Mezcal Negroni which was based off the classic gin\nWhite Negroni\nwith the addition of mezcal to the mix and the replacement of the Lillet for blanc vermouth. When I made Maxwell Reis' creation that he crafted at Gracias Madre in Los Angeles, it yielded a grapefruit, smoke, and vegetal aroma. Next, a semi-sweet white grape sip flowed into gin, smoky mezcal, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFWW9XQgsx11AiiL-UtAfojHxe_P5Vcq8HCUAvxzeXdEmNq08dZodsAx8fYZvi9TKKwx4XBlUB9QPAAsQjzGxgtcg2QD0M1_QTXheTJ_518nwfjC-lMxp3MS4_Cn3HvP4cf_u7EBPO5eq2dR6RqM1Vo5q7XTJTlNNQnra_uT7xZz0PaNj1xt0NhVpJg/s320/whitemezcalnegroni6809.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFWW9XQgsx11AiiL-UtAfojHxe_P5Vcq8HCUAvxzeXdEmNq08dZodsAx8fYZvi9TKKwx4XBlUB9QPAAsQjzGxgtcg2QD0M1_QTXheTJ_518nwfjC-lMxp3MS4_Cn3HvP4cf_u7EBPO5eq2dR6RqM1Vo5q7XTJTlNNQnra_uT7xZz0PaNj1xt0NhVpJg/s800/whitemezcalnegroni6809.jpg", "comment_count": 0 }, { "title": "ole bull", "url": "https://cocktailvirgin.blogspot.com/2022/04/ole-bull.html", "published": "2022-04-13T08:00:00.027-04:00", "updated": "2022-04-13T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.'s Welcome Home", "year": 2018 }, "categories": [ "aquavit", "creme de cacao", "egg white", "lemon juice", "maple syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Linie Aquavit", "1/2 oz Goslings Black Seal Rum", "3/4 oz Lemon Juice", "1/4 oz Cinnamon Syrup", "1/4 oz White Crème de Cacao (Bols)", "1/4 oz Maple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail coupe.", "body_text": "1 1/2 oz Linie Aquavit\n1/2 oz Goslings Black Seal Rum\n3/4 oz Lemon Juice\n1/4 oz Cinnamon Syrup\n1/4 oz White Crème de Cacao (Bols)\n1/4 oz Maple Syrup\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail coupe.\nAfter my bar shift two Wednesdays ago, I reached for Death & Co.'s\nWelcome Home\nbook for the evening's nightcap. I was drawn to Tyson Buhler's Ole Bull that he crafted in 2018 for it would make good use of my new purchase of Linie Aquavit that I have been excited about. In the glass, the Ole Bull charged at the nose with a caraway, lemon, and maple aroma. Next, lemon and caramel notes on the sip were joined by maple's richness, and the swallow grazed away with dark rum, caraway spice, and cinnamon flavors and a maple, chocolate, and caraway finish. Overall, I was impressed at how well the aquavit's caraway partnered beautifully with the maple in this drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZut0KwFa2rRzqiKyrYmayax5u3fnFxf_5zXxXwASUILfd914OW0rYUaioXW68i61ahDAmGvjj6Ok926aZMf3QmX78oH8t2TC954IsstORYARHhjcYL_trooylqEGB_yMAmUHd_ZdLEvgSiRK302HnjWUVEiusVcA-b29HRWHNhBByOOBVkY5_nm1R4Q/s320/olebull6812.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZut0KwFa2rRzqiKyrYmayax5u3fnFxf_5zXxXwASUILfd914OW0rYUaioXW68i61ahDAmGvjj6Ok926aZMf3QmX78oH8t2TC954IsstORYARHhjcYL_trooylqEGB_yMAmUHd_ZdLEvgSiRK302HnjWUVEiusVcA-b29HRWHNhBByOOBVkY5_nm1R4Q/s800/olebull6812.jpg", "comment_count": 0 }, { "title": "eleventh hour", "url": "https://cocktailvirgin.blogspot.com/2022/04/eleventh-hour.html", "published": "2022-04-14T08:00:00.028-04:00", "updated": "2022-04-14T08:00:00.197-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Franky Marshall", "source": "Clover Club", "year": 2011 }, "categories": [ "aquavit", "chartreuse (yellow)", "lime juice", "mezcal", "simple syrup", "tequila" ], "ingredients": [ "1 oz Linie Aquavit", "1 oz Reposado Tequila (Cimarron)", "1/4 oz Mezcal (Peloton de la Muerte)", "1/2 oz Yellow Chartreuse", "3/4 oz Lime Juice", "1 bsp Cane Syrup (JM Sirup de Canne)" ], "instructions": "Shake with ice and strain into a Sour glass (coupe).", "body_text": "1 oz Linie Aquavit\n1 oz Reposado Tequila (Cimarron)\n1/4 oz Mezcal (Peloton de la Muerte)\n1/2 oz Yellow Chartreuse\n3/4 oz Lime Juice\n1 bsp Cane Syrup (JM Sirup de Canne)\nShake with ice and strain into a Sour glass (coupe).\nTwo Thursdays, I was still craving aquavit recipes, so I searched the\nKindred Cocktails\ndatabase and found the Eleventh Hour via\nStar Chefs\n. The recipe was created by Franky Marshall at the Clover Club in 2011, and I was curious to see how aquavit worked with agave spirits. Once prepared, the Eleventh Hour ticked away with vegetal, caraway, and herbal aromas. Next, the lime-driven sip flowed into caraway, vegetal, and herbal flavors on the swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqvdp3ih04eYN4Ahxha8j0W5atRfA9k9fZnsMlovWD929XQPJlfixvxE1Wig3bqQELKesmDK9gPnqbNWJQ1wzUBzI-cqwpPcg3jo-YAJOk0ymNrT-vonb_8FaOvUY5isZfSi-ulauJRZP5PU1cc-EOBLstmIYTkIdAGAJS1eBTvJa1DEFd54NQB2mGQ/s320/eleventhhour6814.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqvdp3ih04eYN4Ahxha8j0W5atRfA9k9fZnsMlovWD929XQPJlfixvxE1Wig3bqQELKesmDK9gPnqbNWJQ1wzUBzI-cqwpPcg3jo-YAJOk0ymNrT-vonb_8FaOvUY5isZfSi-ulauJRZP5PU1cc-EOBLstmIYTkIdAGAJS1eBTvJa1DEFd54NQB2mGQ/s800/eleventhhour6814.jpg", "comment_count": 0 }, { "title": "country life #2", "url": "https://cocktailvirgin.blogspot.com/2022/04/country-life-2.html", "published": "2022-04-15T08:00:00.043-04:00", "updated": "2022-04-15T08:00:00.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Milk & Honey", "year": 2009 }, "categories": [ "bitters (Angostura)", "rum", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Bourbon (Old Grand-Dad Bonded)", "3/4 oz Jamaican Rum (3/8 oz Smith & Cross + 3/8 oz Coruba)", "1 oz Sweet Vermouth (Lacuesta Rojo)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist. Shake with ice and strain into a cocktail glass.", "body_text": "1 1/4 oz Bourbon (Old Grand-Dad Bonded)\n3/4 oz Jamaican Rum (3/8 oz Smith & Cross + 3/8 oz Coruba)\n1 oz Sweet Vermouth (Lacuesta Rojo)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays after work, I was thinking about various contributions that Sam Ross has made to the modern cocktail renaissance, and I decided to search\nKindred Cocktails\nto uncover another of his creations. There, I found Country Life #2 that he created at Milk & Honey in 2009 that was a sweet vermouth for port riff of the Country Life that appeared in Crosby Gaige's 1945\nCocktail Guide and Ladies' Companion\n.\nCountry Life\n• 1 jigger Bourbon\n• 1/2 jigger Jamaican Rum\n• 1/2 jigger Port Wine\n• 3 dash Angostura Bitters\n• 1 dash Orange Bitters\nShake with ice and strain into a cocktail glass.\nWhen I saw Gaige's recipe, I immediately recognized it as the\nSuburban\nand then recalled that he frequently renamed established drinks to fit the themes of his book's chapters such as the\nSeventh Heaven\nbecoming the Southern Bride and the\nDarb\nbecoming the Why Not Now. Regardless, Sam's Country Life #2 seemed like it would be an interesting Manhattan variation if made with the right rum(s). In the glass, the Country Life #2 showcased a caramel, rum funk, and orange aroma. Next, grape and caramel notes mingled on the sip, and the swallow proffered Bourbon, rum funk, caramel, allspice, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xkbiv_WYQ_b7Ei5CsktFE9IipWMRwqn-Df12laAMPBtlyPja_oxABLMIKXR0JqCNWzqh9lokEmKT63tE3jT86Q-sZhsPBFdlBXSsoDy6vcCNqujHc47v1Xq0PAjqgKLiJigNZdcQgqPcVUta1SKKm5-IJ4U9GkPFNi6zbybjQeUlnpEfbobt1CTG0A/s320/countrylife6816.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xkbiv_WYQ_b7Ei5CsktFE9IipWMRwqn-Df12laAMPBtlyPja_oxABLMIKXR0JqCNWzqh9lokEmKT63tE3jT86Q-sZhsPBFdlBXSsoDy6vcCNqujHc47v1Xq0PAjqgKLiJigNZdcQgqPcVUta1SKKm5-IJ4U9GkPFNi6zbybjQeUlnpEfbobt1CTG0A/s800/countrylife6816.jpg", "comment_count": 0 }, { "title": "palo negro", "url": "https://cocktailvirgin.blogspot.com/2022/04/palo-negro.html", "published": "2022-04-16T08:00:00.026-04:00", "updated": "2022-04-16T08:00:00.238-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "nick and nora", "technique": "stir", "attribution": { "creator": "Ivy Mix", "source": "Leyenda", "year": null }, "categories": [ "curacao", "rum", "sherry", "simple syrup", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1 oz Lustau Palo Cortado Sherry (1/2 oz Lustau Amontillado + 1/2 oz Lustau Oloroso)", "1/2 oz Cruzan Black Strap Rum", "1 tsp Demerara Syrup", "1 tsp Grand Marnier (Pierre Ferrand Dry Curaçao)" ], "instructions": "Stir with ice, strain into a Nick and Nora glass (coupe), and garnish with a floated orange twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1 oz Lustau Palo Cortado Sherry (1/2 oz Lustau Amontillado + 1/2 oz Lustau Oloroso)\n1/2 oz Cruzan Black Strap Rum\n1 tsp Demerara Syrup\n1 tsp Grand Marnier (Pierre Ferrand Dry Curaçao)\nStir with ice, strain into a Nick and Nora glass (coupe), and garnish with a floated orange twist.\nI got home way too late after closing up the bar two Saturday ago, so I made two drinks on Sunday night. The first of which was from Ivy Mix's\nSpirits of Latin America\nbook that I had let sit fallow for way too long. In that collection, I selected the Palo Negro that Ivy crafted at Leyenda in Brooklyn, and she utilized black strap rum to bridge the flavors of aged tequila and Palo Cortado sherry. Lacking Palo Cortado at home, I utilized a mix of Oloroso and Amontillado. In the glass, the Palo Negro brought forth an orange, vegetal, and grape bouquet to the nose. Next, a semi-dry caramel and grape sip stepped into tequila, nutty sherry, and caramel rum flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNm0eQe1gVwJOCHgbzLeEVYNVW-ItZJ8bS-NbEmHV2IVA-5UCmskM-snypFHR05YdVwcxJYXbVqWVIVoDV7VuJ-7N-E_JVmgUPAVmR3bE-Ss2Ie9yJO6QwBaHQ2mcCgVJPI4P8sfz3VyH2Ps--EbMLsd2wDep1D0Vgjye56fH1l7JZK8dS3sBDv7rdw/s320/palonegro6818.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNm0eQe1gVwJOCHgbzLeEVYNVW-ItZJ8bS-NbEmHV2IVA-5UCmskM-snypFHR05YdVwcxJYXbVqWVIVoDV7VuJ-7N-E_JVmgUPAVmR3bE-Ss2Ie9yJO6QwBaHQ2mcCgVJPI4P8sfz3VyH2Ps--EbMLsd2wDep1D0Vgjye56fH1l7JZK8dS3sBDv7rdw/s800/palonegro6818.jpg", "comment_count": 0 }, { "title": "sherry darling", "url": "https://cocktailvirgin.blogspot.com/2022/04/sherry-darling.html", "published": "2022-04-17T08:00:00.014-04:00", "updated": "2022-04-17T08:00:00.238-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Natalie Jacob", "source": "Dutch Kills", "year": 2014 }, "categories": [ "applejack", "mezcal", "sherry" ], "ingredients": [ "1 3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Pedro Ximenez Sherry (Oxford 1970)", "1/2 oz Mezcal (Peloton de la Muerte)" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Pedro Ximenez Sherry (Oxford 1970)\n1/2 oz Mezcal (Peloton de la Muerte)\nBuild in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with a lemon twist.\nTwo Sundays ago, I opened up my new addition to the library of Natalie Jacob's\nMod Cocktails\nand spotted the Sherry Darling. This was one of her recipes that she created for the 2014 Winter menu at Dutch Kills in Long Island City, and it did not surprise me that it featured Laird's apple brandy for two out of her three recipes on the blog – the\nJake Barnes\nand\nThunder Road\n– do so. In the glass, the Sherry Darling welcomed the nose with lemon and raisin aromas and a hint of smoke. Next, a rich grape sip flowed into apple, smoke, fig, chocolate, and vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKRI40z3YOIcHUGK288rehxP4nA6hkUwkDjsAjpdRfLUpFU4PsBhkKqFtPET-MeBmywBKsC_K5s--NArC1_TH1uikLpEtrfAsgVGnwLIv1ppZNsADaK4pPQl14LC8JUMdqfxys71GGrMhwNm5jIuPpbLyY-hPwA0m_KQAPpMrwsv30Esf1ZBw5Ptl3A/s320/sherrydarling6820.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKRI40z3YOIcHUGK288rehxP4nA6hkUwkDjsAjpdRfLUpFU4PsBhkKqFtPET-MeBmywBKsC_K5s--NArC1_TH1uikLpEtrfAsgVGnwLIv1ppZNsADaK4pPQl14LC8JUMdqfxys71GGrMhwNm5jIuPpbLyY-hPwA0m_KQAPpMrwsv30Esf1ZBw5Ptl3A/s800/sherrydarling6820.jpg", "comment_count": 0 }, { "title": "brooklyn heights", "url": "https://cocktailvirgin.blogspot.com/2022/04/brooklyn-heights.html", "published": "2022-04-18T08:00:00.027-04:00", "updated": "2022-04-18T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Maxwell Britten", "source": "Jack the Horse Tavern", "year": 2008 }, "categories": [ "amaro", "bitters (orange)", "campari", "maraschino", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/2 oz Noilly Prat Dry Vermouth", "1/2 oz Luxardo Maraschino Liqueur", "1/4 oz Amaro Abano", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail coupe pre-rinsed with Campari.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/2 oz Noilly Prat Dry Vermouth\n1/2 oz Luxardo Maraschino Liqueur\n1/4 oz Amaro Abano\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail coupe pre-rinsed with Campari.\nIn my search for additional recipes that call for Amaro Abano, I uncovered a recipe in Robert Simonson's old\nOff the Presses\nblog called the Brooklyn Heights. In his post on Manhattan recipes around town, he featured Maxwell Britten's riff on the\nBrooklyn\nthat Maxwell crafted at the Jack the Horse Tavern circa 2008. Essentially, this riff swaps the classic's Amer Picon for Amaro Abano plus orange bitters and a rinse of Campari. In the glass, the Brooklyn Heights handed off a caramel, orange, and herbal bouquet to the nose. Next, caramel and a hint of cherry on the sip transitioned to rye, nutty cherry, cinnamon, and tangerine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxVUwluwZp-MINW6nZH5ECz4CZ2-cxdBL-KWOzCmr7nRt8lK007zNxRupVLsq6wCH3jPnlaOmd-NN5c3D05WiZAOcm7PAeFabwcjeZfJtUgpCp4FZ6cNNRyY_oa6wcSZGxU2XBYvZ-6YLUmMDhjEZuslE0okdne6kZM7YQ3pbZlIEpo5KXcB-AyXfEQ/s320/brooklynheights6822.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxVUwluwZp-MINW6nZH5ECz4CZ2-cxdBL-KWOzCmr7nRt8lK007zNxRupVLsq6wCH3jPnlaOmd-NN5c3D05WiZAOcm7PAeFabwcjeZfJtUgpCp4FZ6cNNRyY_oa6wcSZGxU2XBYvZ-6YLUmMDhjEZuslE0okdne6kZM7YQ3pbZlIEpo5KXcB-AyXfEQ/s800/brooklynheights6822.jpg", "comment_count": 0 }, { "title": "pull up to the bumper", "url": "https://cocktailvirgin.blogspot.com/2022/04/pull-up-to-bumper.html", "published": "2022-04-19T08:00:00.024-04:00", "updated": "2023-02-14T21:10:28.940-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Adam Fortuna", "source": "Artusi", "year": 2014 }, "categories": [ "amaro", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Four Roses Bourbon (Old Grand-Dad Bonded)", "1/2 oz Luxardo Amaro Abano", "1/2 oz Honey Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a rocks glass with fresh ice (coupe without ice), and garnish with a lemon twist.", "body_text": "1 1/2 oz Four Roses Bourbon (Old Grand-Dad Bonded)\n1/2 oz Luxardo Amaro Abano\n1/2 oz Honey Syrup\n3/4 oz Lemon Juice\nShake with ice, strain into a rocks glass with fresh ice (coupe without ice), and garnish with a lemon twist.\nMy search for Amaro Abano recipes led me to the\nKindred Cocktails\ndatabase where I uncovered the Pull Up to the Bumper that bartender Adam Fortuna submitted in 2014 from his time at Artusi in Seattle. The drink reminded me of the\nRose Gold\n,\nWithout a Trace\n, and\nSgarallino\nthat are Gold Rushes flavored by bitter herbal liqueurs. In the glass, the Pull Up to the Bumper showcased a lemon, caramel, cinnamon, and floral aroma. Next, caramel, honey, and lemon notes on the sip flowed into Bourbon, cinnamon, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lTdXkwc2E-C9qdnVHSsa6MuibaK4NITQqTXQaxpJRj-EqzQs-2Urhl3lOp0OCFOgR2f0dgBPOjffAwYUy-kbsPPEF7vlVVm7zzELK-a9pgJqrT0Zk5Zkx255boYoAfupXcss0IgkQ6TbV8yc7zwYT0jaGuTrt6MrFu4No2bq8Yeud7uz0yF_5YPw7Q/s320/pulluptothebumper6823.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lTdXkwc2E-C9qdnVHSsa6MuibaK4NITQqTXQaxpJRj-EqzQs-2Urhl3lOp0OCFOgR2f0dgBPOjffAwYUy-kbsPPEF7vlVVm7zzELK-a9pgJqrT0Zk5Zkx255boYoAfupXcss0IgkQ6TbV8yc7zwYT0jaGuTrt6MrFu4No2bq8Yeud7uz0yF_5YPw7Q/s800/pulluptothebumper6823.jpg", "comment_count": 0 }, { "title": "mr. wednesday", "url": "https://cocktailvirgin.blogspot.com/2022/04/mr-wednesday.html", "published": "2022-04-20T08:00:00.034-04:00", "updated": "2022-04-20T08:00:00.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Matthew Belanger", "source": "Death & Co. Welcome Home", "year": 2017 }, "categories": [ "aquavit", "creme de banane", "lemon juice", "orgeat", "rum" ], "ingredients": [ "1 1/4 oz Krogstad Aquavit (Aalborg)", "1/2 oz Smith & Cross Rum", "1/4 oz Cruzan Black Strap Rum", "1 oz Lemon Juice", "3/4 oz Orgeat", "1/2 oz Giffard Crème de Banane (Tempus Fugit)" ], "instructions": "Whip shake, pour into a Tulip glass (Tiki mug), fill with crushed ice, and garnish with an orchid (omit).", "body_text": "1 1/4 oz Krogstad Aquavit (Aalborg)\n1/2 oz Smith & Cross Rum\n1/4 oz Cruzan Black Strap Rum\n1 oz Lemon Juice\n3/4 oz Orgeat\n1/2 oz Giffard Crème de Banane (Tempus Fugit)\nWhip shake, pour into a Tulip glass (Tiki mug), fill with crushed ice, and garnish with an orchid (omit).\nAfter my bar shift two Wednesdays ago, I selected the Death & Co.\nWelcome Home\nbook for the evening's treat to myself. There, I was captivated by the Mai Tai of sorts called the Mr. Wednesday crafted by Matthew Belanger in 2017; however, the rums took a backseat to aquavit in the spirit base, and lemon juice and banana liqueur subbed in for the lime and curaçao in the classic. The name is most likely a nod to the character in the\nAmerican Gods\nseries based on Norse mythology as a connection to the Scandinavian spirit here.\nThe Mr. Wednesday summoned a caraway and tropical aroma to the nose. Next, lemon, caramel, and banana notes on the sip charged into funky rum, caraway, earthy, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLD0nlqP73cXkMXA5Bs6vaPWpxycMYqFOxNElP16bpL7nwVjPn_MBdtuKyENH4TFd32yKPXyUhuraQD0itidI0oAtAxHzxhpf4UicnJRBLpJYb3dOZsXUChDOUsWhgpqNK4H1ICENGnJVJxGEkndjP1FDv8h4ovhc39CTt-5eBumAA5jhNUXM211FTcQ/s320/mrwednesday6826.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLD0nlqP73cXkMXA5Bs6vaPWpxycMYqFOxNElP16bpL7nwVjPn_MBdtuKyENH4TFd32yKPXyUhuraQD0itidI0oAtAxHzxhpf4UicnJRBLpJYb3dOZsXUChDOUsWhgpqNK4H1ICENGnJVJxGEkndjP1FDv8h4ovhc39CTt-5eBumAA5jhNUXM211FTcQ/s800/mrwednesday6826.jpg", "comment_count": 0 }, { "title": "the thunderdome", "url": "https://cocktailvirgin.blogspot.com/2022/04/the-thunderdome.html", "published": "2022-04-21T08:00:00.035-04:00", "updated": "2022-04-21T08:00:00.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Adam Schmidt and Madeline Caldwell", "source": "Manhattan Inn", "year": 2012 }, "categories": [ "bitters (Angostura)", "fernet-branca", "maple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Fernet Branca", "1/4 oz Maple Syrup", "2 dash Angostura Bitters" ], "instructions": "Build in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Rittenhouse Rye\n1 oz Fernet Branca\n1/4 oz Maple Syrup\n2 dash Angostura Bitters\nBuild in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.\nAfter getting home from my bar shift two Thursdays ago, I was in the mood for a nightcap, and I selected the Thunderdome from my short list of recipes that I had spotted recently on\nKindred Cocktails\n. It was created by Adam Schmidt and Madeline Caldwell in 2012 at the Manhattan Inn in Brooklyn as a maple super-\nToronto\n. Maple syrup worked great with Fernet in the\nFollow that Black Rabbit\nriff on the Apple Jack Rabbit, and I also tried it again more recently in the mezcal-laden\nGastown\n. Given the name, it can join the other two Mad Max-themed drinks here, the\nMad Max\nand the\nWe Don't Need Another Hero\n, in a trilogy.\nWhen trying the Thunderdome, I wondered if \"two flavor components enter, one flavor component leaves\" given the balance of rye-maple to Fernet-Angostura in question. The nose was greeted by orange oil, maple, and menthol aromas. Next, a caramel sip bolstered by maple's richness was pursued by rye and bitter menthol flavors on the swallow. Overall, it was still a Fernet cocktail but with some of the rougher edges mollified by the maple.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvUU6VWYKnn_fMU4ZADhYz2Z9tqysMd5oDJsV_TI-sL3b-FK_q-dgPuFUCWSWo2DaLmFOwlNnjhtGMfKas_03RKoGcvxGGqD0CC8RmvbDWvUPF5vCNlBoeXiLfnxqgI-OiZ4xnbBum4WlihSrVaByTrCsuzAJ3Ew9Xq9aT_5CSRGijGk-uWKw0PwHLg/s320/thunderdome6828.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvUU6VWYKnn_fMU4ZADhYz2Z9tqysMd5oDJsV_TI-sL3b-FK_q-dgPuFUCWSWo2DaLmFOwlNnjhtGMfKas_03RKoGcvxGGqD0CC8RmvbDWvUPF5vCNlBoeXiLfnxqgI-OiZ4xnbBum4WlihSrVaByTrCsuzAJ3Ew9Xq9aT_5CSRGijGk-uWKw0PwHLg/s800/thunderdome6828.jpg", "comment_count": 0 }, { "title": "nightshift", "url": "https://cocktailvirgin.blogspot.com/2022/04/nightshift.html", "published": "2022-04-22T08:00:00.031-04:00", "updated": "2022-04-22T08:00:00.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Garret Richard", "source": "Prime Meats", "year": 2013 }, "categories": [ "averna", "bitters (Angostura)", "bitters (mole)", "bitters (Peychaud's)", "lillet", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Santa Teresa 1796 Rum (Zaya)", "3/4 oz Sweet Vermouth (Lacuesta Rojo)", "1/2 oz Cocchi Americano", "1/4 oz Averna", "1 dash Angostura Bitters", "1 dash Mole Bitters (Angostura Cocoa)", "1 dash Peychaud's Bitters", "3 Coffee Beans" ], "instructions": "Muddle the coffee beans, add the rest of the ingredients, stir with ice, double strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed). ShakeStir", "body_text": "2 oz Santa Teresa 1796 Rum (Zaya)\n3/4 oz Sweet Vermouth (Lacuesta Rojo)\n1/2 oz Cocchi Americano\n1/4 oz Averna\n1 dash Angostura Bitters\n1 dash Mole Bitters (Angostura Cocoa)\n1 dash Peychaud's Bitters\n3 Coffee Beans\nMuddle the coffee beans, add the rest of the ingredients, stir with ice, double strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nTwo Fridays ago, I was scanning the\nShakeStir\nrecipe database, and I found the Nightshift to make after my bar shift. The recipe was entered in 2013 by Garret Richard when he was a bartender at Prime Meats in Brooklyn. He found his inspiration for this drink in \"Late nights, Don's Coffee Grog, Black Magic at the Mai Kai,\" and with that, I was intrigued. Especially with the combination of sweet vermouth and Cocchi Americano which reminded me of the classic\nHoots Mon\n. Garret continued on with, \"Rum and coffee are a dynamic duo that has starred in many cocktails from the Tiki genre. I wanted to take this pair and incorporate them in a more contemporary setting by using them in a Rum Manhattan with plenty of bitters to settle the stomach. This is a tribute to all the night owls.\"\nThe Nightshift offered up orange, coffee, and caramel aromas to the nose. Next, the caramel continued on into the sip where it mingled with grape notes from the vermouth, and the swallow finished things off with rum, herbal, caramel, and coffee flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkJK-TFpR7XeePyAgiebrMU2ZsXiSV2UAmX1CG-HjnskT-ukBSvUJHOtbHwjdBAoKCXmMG4jQuYRXsGaFTCrsMQfKPX9dzNoeFPE6p_FxfqZBBFfMmqg9cJInhF_-L7lLd-Q8Z2Qqih7UYW817Y447me4he9sKXQN9KDOOkYg8vLT0YqaWhmXalem1Q/s320/nightshift6830.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkJK-TFpR7XeePyAgiebrMU2ZsXiSV2UAmX1CG-HjnskT-ukBSvUJHOtbHwjdBAoKCXmMG4jQuYRXsGaFTCrsMQfKPX9dzNoeFPE6p_FxfqZBBFfMmqg9cJInhF_-L7lLd-Q8Z2Qqih7UYW817Y447me4he9sKXQN9KDOOkYg8vLT0YqaWhmXalem1Q/s800/nightshift6830.jpg", "comment_count": 2 }, { "title": "king of barbados", "url": "https://cocktailvirgin.blogspot.com/2022/04/king-of-barbados.html", "published": "2022-04-23T08:00:00.022-04:00", "updated": "2022-04-23T08:00:00.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Stefan Hueber", "source": "Dot Dot Dot", "year": 2021 }, "categories": [ "calvados", "honey", "lemon juice", "pimento dram", "rum" ], "ingredients": [ "2 oz Barbados Rum (RL Seale 10 Year)", "1/2 oz Calvados (Morin Selection)", "3/4 oz Honey Syrup 1:1", "1/4 oz St. Elizabeth Allspice Dram (Hamilton's)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a fresh or dehydrated lemon wheel (omit).", "body_text": "2 oz Barbados Rum (RL Seale 10 Year)\n1/2 oz Calvados (Morin Selection)\n3/4 oz Honey Syrup 1:1\n1/4 oz St. Elizabeth Allspice Dram (Hamilton's)\n3/4 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with a fresh or dehydrated lemon wheel (omit).\nFor my nightcap two Saturdays ago, I found my collection of recipes to make from\nImbibe Magazine\n, and the King of Barbados from the November 2021 issue spoke to me. This\nHoney Bee\n(rum Bee's Knees) of sorts was crafted by Stefan Hueber at Dot Dot Dot in Charlotte, North Carolina, and it provide a good reason to break the seal on my new purchase of R.L. Seale 10 Year Rum (which I had previously bought before in 2018). Once prepared, the King of Barbados proffered an apple, lemon, and allspice aroma. Next, lemon, caramel, and honey notes on the sip decreed an apple, honey, rum, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwFc-BzZIJ2wieUJA14b6fzItLIywONpazsf0qWx9E1B11b6bfxeLcIEFPFlD4XZLH1sSLMaXiq6-lxJxTNBoHGrolfa2ueza9EYA5_egjInf_RXubTy7CymvnZmh1pudVipgk2gvudl5bSi1G7aPb1Z7Wv-yE1PjoRAVVsnopOgY4woM7K9-qwA5ig/s320/kingofbarbados6831.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwFc-BzZIJ2wieUJA14b6fzItLIywONpazsf0qWx9E1B11b6bfxeLcIEFPFlD4XZLH1sSLMaXiq6-lxJxTNBoHGrolfa2ueza9EYA5_egjInf_RXubTy7CymvnZmh1pudVipgk2gvudl5bSi1G7aPb1Z7Wv-yE1PjoRAVVsnopOgY4woM7K9-qwA5ig/s800/kingofbarbados6831.jpg", "comment_count": 0 }, { "title": "all of freud's beautiful women", "url": "https://cocktailvirgin.blogspot.com/2022/04/all-of-freuds-beautiful-women.html", "published": "2022-04-24T08:00:00.057-04:00", "updated": "2022-04-24T08:00:00.195-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "honey", "lemon juice", "mezcal", "rum (white)" ], "ingredients": [ "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Rhum Agricole (Rhum Clement Premiere Canne)", "1/2 oz Honey Syrup 1:1", "1/2 oz Amaro Montenegro", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with unseen Freudian symbolism.", "body_text": "3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Rhum Agricole (Rhum Clement Premiere Canne)\n1/2 oz Honey Syrup 1:1\n1/2 oz Amaro Montenegro\n1/2 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with unseen Freudian symbolism.\nAfter I awoke after a few scant hours of sleep after my Saturday bar shift followed by a nightcap, Andrea wanted to spend our one full day together by going to the DeCordova Sculpture Park and Museum to see the new exhibits. I was game despite really wanting to fall back into bed, so I got myself into a more positive mood with a coffee and a few Advils. Of all the new artists, I was struck by the pieces by Estefania Puerta, a Columbian born sculptor living in Vermont. Her style was coated in surrealism, biological touches, and palpable symbolism, and I found myself returning to that section of the museum after the first lingering pass. One of my favorite pieces from her was the 2020 All of Freud's Beautiful Women (a fraction of that piece below), and that night, I was inspired to craft a cocktail tribute to it especially given its name.\nFor a starting point, I focused in on an Amaro Montenegro for Campari riff on the\nRose Gold\nthat I had been making at Drink. Both the Bourbon and gin versions of this have been successes giving a touch of clementine and cinnamon complexity to the Gold Rush and Bee's Knees yet not as bitter as the Rose Gold. To that, the art made me think of the earthy and funky weirdness of the mezcal-rhum agricole combination that I have used in the\nMiracles Take Longer\n,\nUp Jumped the Devil\n, and other recipes. Despite the spirits leaning towards lime, I am glad that I stuck with lemon juice here akin to the\nHoney Bee\n. Once prepared, the All of Freud's Beautiful Women teased the nose with smoke, rhum funk, honey, and orange aromas. Next, lemon and honey notes swirled on the sip, and the swallow suggested honey smoothness, smoky vegetal, grassy, and clementine flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgSx3bDqWpHHw9k4lOo_TBjBiXnWDvExWFoCZlEu6_L5TbnnisaYL47Z75FnkODvLEstubsv3RQj4hRNwP3ml52oWrgTHH5SRPOnMyASCPYd-wIx8HMTUqql0lSyP6BEVP1KSTG8knbbeDe93aimsV7o72SoqYK9R9G3n-F85A96bi5qFEFlzDbKOgw/s320/alloffreuds6834.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iTdZIblnfb9VdhE7fPecyuTV1io1cNhIvmYRD3xs9jx2mZZYrZ26IDivIFhwhTBTSYIlGhTgnUEXyi6Du5NvdlszHrwUMT61KuSF7YLjKfllejzqF1jS_7hEccMOEnS1aZkQOhr3ov0Pei9lUyDNkb1_MVvKQ5qYUmdxCmzgzTWeGYxV9a0TS8uJbA/s320/allofthefreuds_decordova.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgSx3bDqWpHHw9k4lOo_TBjBiXnWDvExWFoCZlEu6_L5TbnnisaYL47Z75FnkODvLEstubsv3RQj4hRNwP3ml52oWrgTHH5SRPOnMyASCPYd-wIx8HMTUqql0lSyP6BEVP1KSTG8knbbeDe93aimsV7o72SoqYK9R9G3n-F85A96bi5qFEFlzDbKOgw/s800/alloffreuds6834.jpg", "comment_count": 0 }, { "title": "king kong", "url": "https://cocktailvirgin.blogspot.com/2022/04/king-kong.html", "published": "2022-04-25T08:00:00.000-04:00", "updated": "2022-04-25T08:00:00.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2015 }, "categories": [ "bitters (Angostura)", "creme de banane", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Smith & Cross Rum", "1/2 oz Crème de Banane (Tempus Fugit)", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Smith & Cross Rum\n1/2 oz Crème de Banane (Tempus Fugit)\n3 dash Angostura Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.\nTwo Mondays ago, I drink passed through my\nInstagram\nfeed called the King Kong that was created by Sam Ross at Attaboy in 2015. The combination reminded me of a drink that Sam created a few years before at Milk & Honey called the\nCountry Life #2\nthat I made last week; the difference was that the older recipe was akin to a Manhattan whereas this one was more of a banana-flavored Old Fashioned. In the glass, the King Kong swatted at the nose with lemon, rum funk, caramel, and tropical aromas. Next, the caramel continued on into the sip, and the swallow climbed with Bourbon, funky rum, pineapple, banana, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO49pAAuarQAcemw8jsrIx_10dirPsdCG3cAhNB38OBunVod6EzEQ3SFQ4Qwk623w3kr9739BUCD-VuFrI67aAdXIje6BWpaFib-vCXSKp5R061knDZsRGGH6RpPJBObLm9hZc1R-k54-C6HFnLalz7yshVqBHF5E7lc_0k1GBYv9GDtrhUsoDTm5cnQ/s320/kingkong6836.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO49pAAuarQAcemw8jsrIx_10dirPsdCG3cAhNB38OBunVod6EzEQ3SFQ4Qwk623w3kr9739BUCD-VuFrI67aAdXIje6BWpaFib-vCXSKp5R061knDZsRGGH6RpPJBObLm9hZc1R-k54-C6HFnLalz7yshVqBHF5E7lc_0k1GBYv9GDtrhUsoDTm5cnQ/s800/kingkong6836.jpg", "comment_count": 1 }, { "title": "ground control to major tom", "url": "https://cocktailvirgin.blogspot.com/2022/04/ground-control-to-major-tom.html", "published": "2022-04-26T08:00:00.022-04:00", "updated": "2022-04-26T08:00:00.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kelsey Chase", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro nonino", "bitters (other)", "curacao", "egg white", "honey", "lime juice", "scotch" ], "ingredients": [ "1 1/2 oz Compass Box Orchard House Scotch", "3/4 oz Lime Juice", "1/2 oz Blue Curaçao", "1/2 oz Amaro Nonino", "1/2 oz Honey Syrup", "6 drop Cardamom Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Compass Box Orchard House Scotch\n3/4 oz Lime Juice\n1/2 oz Blue Curaçao\n1/2 oz Amaro Nonino\n1/2 oz Honey Syrup\n6 drop Cardamom Bitters\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nTwo Tuesdays ago, my return path from a Highland Park bitters making class led me through Union Square, Somerville, so I decided to stop into Backbar for a drink. The cocktail that I requested from bartender Kelsey Chase was the Ground Control to Major Tom off of the solar system-themed menu. With the subtitle \"take your protein pills and put your helmet on,\" it was not too surprising that this was an egg white Sour, and it seemed like a good continuation from the Scotch event that I had just come from. This blue wonder launched to the nose with honey, orange, and herbal aromas. Next, a creamy lime sip orbited around a Scotch, orange, and smoke-filled swallow with a honey finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCAjiOMS8l600AXWCW2rweyGxnc6sai-azzs19U3zncbenHk9p2qPpOXI5mRy6kfVPX1CBbbDm1KZAWbZqsoXX-0rVuHR1Fbmv3_rXsI5WFKM0QKjlf5h6V8THyPQE-j3FOvf7N4vcZ1WBLx9JvlBzAFDRckkos3Ympe2Ye5sWcvJa9TL3aBAhAd3zw/s320/groundcontrol2majortom.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCAjiOMS8l600AXWCW2rweyGxnc6sai-azzs19U3zncbenHk9p2qPpOXI5mRy6kfVPX1CBbbDm1KZAWbZqsoXX-0rVuHR1Fbmv3_rXsI5WFKM0QKjlf5h6V8THyPQE-j3FOvf7N4vcZ1WBLx9JvlBzAFDRckkos3Ympe2Ye5sWcvJa9TL3aBAhAd3zw/s800/groundcontrol2majortom.jpg", "comment_count": 0 }, { "title": "smoking jacket", "url": "https://cocktailvirgin.blogspot.com/2022/04/smoking-jacket.html", "published": "2022-04-27T08:00:00.026-04:00", "updated": "2022-04-27T08:00:00.245-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jon Armstrong", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "calvados", "cognac", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Hine H Cognac (Du Peyrat Selection)", "1/2 oz Busnel VSOP Calvados (Boulard VSOP)", "1 tsp Demerara Syrup", "3 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a single old fashioned pre-rinsed with Laphroaig Scotch.", "body_text": "1 1/2 oz Hine H Cognac (Du Peyrat Selection)\n1/2 oz Busnel VSOP Calvados (Boulard VSOP)\n1 tsp Demerara Syrup\n3 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice and strain into a single old fashioned pre-rinsed with Laphroaig Scotch.\nAfter my bar shift two Wednesdays ago, I opened up Death & Co.'s\nWelcome Home\nto find a nightcap. There, I spotted the Smoking Jacket by Jon Armstrong in 2014 that only had a minor overlap with the other\nSmoking Jacket\non here given its Scotch rinse instead of Scotch base. The rinse and the down serving style reminded me of a Sazerac with French grape and apple brandies as the base. Once prepared, the Smoking Jacket met the nose with a smoke and vague fruit note. Next, a semi-sweet apple sip lounged into a Cognac, apple, and anise swallow with a smoke, allspice, and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmbg44nHptm5qe_URui5Ljp5ReSa_79sFGj7rVurLuZ3lGbzvEH4nCYh9BNqirBn5SwW7c0Ej_VReh4eO0pNhCgoV7EeUUTcuxQJAXWKSFueq5kxdRgbuH7nicR0MK-qQwSWTsLTpCofygWc8flLhIw8Wl5k35551Ku1LTncTsf0m_DWzpkFYqsz5lQ/s320/smokingjacket6837.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmbg44nHptm5qe_URui5Ljp5ReSa_79sFGj7rVurLuZ3lGbzvEH4nCYh9BNqirBn5SwW7c0Ej_VReh4eO0pNhCgoV7EeUUTcuxQJAXWKSFueq5kxdRgbuH7nicR0MK-qQwSWTsLTpCofygWc8flLhIw8Wl5k35551Ku1LTncTsf0m_DWzpkFYqsz5lQ/s800/smokingjacket6837.jpg", "comment_count": 0 }, { "title": "mapplethorpe", "url": "https://cocktailvirgin.blogspot.com/2022/04/mapplethorpe.html", "published": "2022-04-28T08:00:00.011-04:00", "updated": "2022-04-28T08:00:00.195-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2015 }, "categories": [ "bitters (mole)", "maple syrup", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (1 1/2 oz Old Overholt 86°)", "1 oz Oloroso Sherry (1 1/2 oz Lustau)", "1 tsp Maple Syrup (1/4 oz)", "1 dah Bittermens Mole Bitters (2 dash Angostura Cocoa)" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube.", "body_text": "1 oz Rye Whiskey (1 1/2 oz Old Overholt 86°)\n1 oz Oloroso Sherry (1 1/2 oz Lustau)\n1 tsp Maple Syrup (1/4 oz)\n1 dah Bittermens Mole Bitters (2 dash Angostura Cocoa)\nStir with ice and strain into a rocks glass with a large ice cube.\nTwo Thursdays ago, I was perusing the\nKindred Cocktails\ndatabase when I came across the Mapplethorpe which not only made me think of the controversial artist but reminded me of the\nMidtown\ngiven the whiskey, sherry, maple, and bitters structure. This drink crafted by New York City bartender Rafa Garcia Febles in 2015 began here with rye, nutty, and maple aromas. Next, a grape sip filled with maple's richness flowed into rye, earthy, and nutty flavors on the swallow with a maple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQr3Zhhcv9dkApiKOu1P19ei2QF_mM0m5cfaj4xdNgSI34Hdxl7LI-cMuytG9m0z1Wje9pVFJa84A1rW2FVrZIEZ8X86Ki8Im9R176za837Z_mvIr6uo-UtIz6B9bXMDPBuYKgVH3459Gfpl0ZxZJdF1w1twBShsBpHxj-DH5iDBRM0i7drsWPFyOiaA/s320/mapplethorpe6839.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQr3Zhhcv9dkApiKOu1P19ei2QF_mM0m5cfaj4xdNgSI34Hdxl7LI-cMuytG9m0z1Wje9pVFJa84A1rW2FVrZIEZ8X86Ki8Im9R176za837Z_mvIr6uo-UtIz6B9bXMDPBuYKgVH3459Gfpl0ZxZJdF1w1twBShsBpHxj-DH5iDBRM0i7drsWPFyOiaA/s800/mapplethorpe6839.jpg", "comment_count": 0 }, { "title": "road to nowhere", "url": "https://cocktailvirgin.blogspot.com/2022/04/road-to-nowhere.html", "published": "2022-04-29T08:00:00.013-04:00", "updated": "2022-04-29T08:00:00.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Adam Volk", "source": "Esme", "year": null }, "categories": [ "amaro", "bitters (orange)", "campari", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Luxardo Amaro Abano", "1 oz Luxardo Bitter or Campari (Campari)", "4 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry (Woodford).", "body_text": "1 oz Old Overholt Rye\n1 oz Luxardo Amaro Abano\n1 oz Luxardo Bitter or Campari (Campari)\n4 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry (Woodford).\nAfter my bar shift two Fridays ago, I reached for the\nBrooklyn Bartender\nbook where I landed upon the Road to Nowhere. This Black Boulevardier of sorts created by Adam Volk at Esme would make good use of my recent addition of Amaro Abano to my liquor shelves. Once prepared, it donated an orange, herbal, and cardamom aroma to the nose. Next, caramel and orange notes on the sip traveled towards rye, bitter orange, gentian, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-zCAqsQXNyekMdaariVTqJ4-x2F-BYMA63vDsUr0X1eBUhUbDoOOnn-agz0tM6B5_yx-iog_a4zHY2uZXBc_WHwCsPwFWovNwkVUv_lWV_Kik7xoAe8B5QbevIVmo_Nv3LCKy4Le_d1OW9BdXvhji3fZqn9XHIOrRFtVbZXFyYsBcQ-7pYhXUvFrNQ/s320/road2nowhere6841.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-zCAqsQXNyekMdaariVTqJ4-x2F-BYMA63vDsUr0X1eBUhUbDoOOnn-agz0tM6B5_yx-iog_a4zHY2uZXBc_WHwCsPwFWovNwkVUv_lWV_Kik7xoAe8B5QbevIVmo_Nv3LCKy4Le_d1OW9BdXvhji3fZqn9XHIOrRFtVbZXFyYsBcQ-7pYhXUvFrNQ/s800/road2nowhere6841.jpg", "comment_count": 0 }, { "title": "sucker in a 3 piece", "url": "https://cocktailvirgin.blogspot.com/2022/04/sucker-in-3-piece.html", "published": "2022-04-30T08:00:00.015-04:00", "updated": "2022-04-30T08:00:00.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Victory Sandwich Bar", "year": null }, "categories": [ "averna", "benedictine", "bitters (Angostura)", "bitters (orange)", "cognac", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Cognac (Du Peyrat Selection)", "1 oz Averna", "1/8 oz Benedictine", "2 dash Angostura Bitters", "2 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with lemon and orange twists (express and discard).", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Cognac (Du Peyrat Selection)\n1 oz Averna\n1/8 oz Benedictine\n2 dash Angostura Bitters\n2 dash Orange Bitters\nStir with ice, strain into a single old fashioned glass, and garnish with lemon and orange twists (express and discard).\nTwo Saturdays ago, I was exploring the\nKindred Cocktails\ndatabase when I spotted the Sucker in a 3 Piece; besides being a Van Halen song reference, it was a Black Vieux Carré akin to the day before's Black Boulevardier. This drink crafted at the Victory Sandwich Bar in Atlanta greeted the senses with lemon, orange, caramel, and grape aromas. Next, a semi-dry caramel sip gave way to rye, brandy, and caramel herbal flavors on the swallow with a clove and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGwUOY0KXgGzuEfvUEfh9Ynw5rdD8sdF7qMCzpBENQOL3Ad5paQ90VYqgrz11Ksue8nt8gpgEob1Kfn27Zj7sz3zD79SYlv0Gk1xsWM6rthLwSqxQs8QHCvgSK-fiagHKMbNhmmbi1MZBoQnAqPYb4d_YPrJULpkuvCHZWeqnzJa5lkyda85TwLV4ag/s320/suckerina3piece.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGwUOY0KXgGzuEfvUEfh9Ynw5rdD8sdF7qMCzpBENQOL3Ad5paQ90VYqgrz11Ksue8nt8gpgEob1Kfn27Zj7sz3zD79SYlv0Gk1xsWM6rthLwSqxQs8QHCvgSK-fiagHKMbNhmmbi1MZBoQnAqPYb4d_YPrJULpkuvCHZWeqnzJa5lkyda85TwLV4ag/s800/suckerina3piece.jpg", "comment_count": 0 }, { "title": "the accent", "url": "https://cocktailvirgin.blogspot.com/2022/05/the-accent.html", "published": "2022-05-01T08:00:00.027-04:00", "updated": "2022-05-01T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": 2013 }, "categories": [ "bitters (mole)", "genever", "quinquina", "scotch", "sherry" ], "ingredients": [ "1 oz Blended Scotch (Famous Grouse)", "1 oz Bonal Gentiane-Quina", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Bols Genever", "1 dash Bittermens Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Blended Scotch (Famous Grouse)\n1 oz Bonal Gentiane-Quina\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Bols Genever\n1 dash Bittermens Mole Bitters (Angostura Cocoa)\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, I was searching Facebook for a post, and I came across a 2013 drink of the day at Backbar as a surprise side result. The bartenders at Backbar were inspired by Ran Duan's 2012\nSpice Trade\nat the Baldwin Bar and riffed on it. Here, the Accent presented a grape, malt, and Scotch bouquet to the nose. Next, the grape on the sip flowed into malt, Scotch, nutty grape, and herbal flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGKsu7k-X2tLOaadW2m8-OB7kQk5hqhobqrA1aqKagZJygaG5LpD6BCGX90JAZJvVeRpi29L0vLpezPsNS9XvNIbr5eIyY4Mvtw1MvN9qVqGZyuL19tpgQ2gQPWx4tzZ1Q9RYKpxeAtNGEOXYdxxLsMpEqxDV_CFVVI5dXAqx25HHICIRUrCLLHYwYw/s320/theaccent6846.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGKsu7k-X2tLOaadW2m8-OB7kQk5hqhobqrA1aqKagZJygaG5LpD6BCGX90JAZJvVeRpi29L0vLpezPsNS9XvNIbr5eIyY4Mvtw1MvN9qVqGZyuL19tpgQ2gQPWx4tzZ1Q9RYKpxeAtNGEOXYdxxLsMpEqxDV_CFVVI5dXAqx25HHICIRUrCLLHYwYw/s800/theaccent6846.jpg", "comment_count": 0 }, { "title": "fernet flip", "url": "https://cocktailvirgin.blogspot.com/2022/05/fernet-flip.html", "published": "2022-05-02T08:00:00.023-04:00", "updated": "2022-05-02T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ryan Lotz", "source": "Hawthorne", "year": 2011 }, "categories": [ "amaro nonino", "chartreuse (yellow)", "egg", "fernet-branca", "simple syrup" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Amaro Nonino", "1/2 oz Yellow Chartreuse", "1/2 oz Simple Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice and strain into a cocktail coupe.", "body_text": "1 oz Fernet Branca\n1 oz Amaro Nonino\n1/2 oz Yellow Chartreuse\n1/2 oz Simple Syrup\n1 Whole Egg\nShake once without ice and once with ice and strain into a cocktail coupe.\nTwo Mondays ago, I returned to the Hawthorne bar bible and fell upon the Fernet Flip crafted by Ryan Lotz during his 2011-2012 tenure at the bar. It came across as an expansion of the\nFernet Flip\ncrafted a few years before next door at Eastern Standard by adding Amaro Nonino and Yellow Chartreuse to the mix. Once prepared, this Fernet Flip proffered minty and menthol aromas to the nose. Next, a creamy and caramel sip shared a hint of orange, and the swallow followed through with caramel, minty, and menthol flavors with a very gentle finish. Overall, the additions of the two liqueurs made the Fernet Flip rather elegant.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmY2Xv-_TdwW4cRZJ28UrwY6TbodUZ6V66j12buE7E9eM4yEFxR5pBrhOajyAPMNnbrZE58f20St0uHpqNhVTn4Kr1jPFLaoAJyP6ghbA7clkjPeCwGZbZN3c9U9WbNNeP3wUS5klrUguBKS3c9_orQ4Av4ViaJW2iZhswPr2CwIQgt6CwnMbiHck0w/s320/FernetFlip6848.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmY2Xv-_TdwW4cRZJ28UrwY6TbodUZ6V66j12buE7E9eM4yEFxR5pBrhOajyAPMNnbrZE58f20St0uHpqNhVTn4Kr1jPFLaoAJyP6ghbA7clkjPeCwGZbZN3c9U9WbNNeP3wUS5klrUguBKS3c9_orQ4Av4ViaJW2iZhswPr2CwIQgt6CwnMbiHck0w/s800/FernetFlip6848.jpg", "comment_count": 0 }, { "title": "the monkey's uncle", "url": "https://cocktailvirgin.blogspot.com/2022/05/the-monkeys-uncle.html", "published": "2022-05-03T08:00:00.025-04:00", "updated": "2022-05-03T08:00:00.213-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Timothy Miner", "source": "Long Island Bar", "year": null }, "categories": [ "amaro", "bitters (aromatic)", "creme de banane", "rum" ], "ingredients": [ "1 oz El Dorado 12 Year Rum", "1 oz Santa Teresa 1796 Rum (Diplomatico Riserva Exclusiva)", "1/2 oz Amaro Sibilla", "1/2 oz Giffard Banane du Bresil (Tempus Fugit)", "2 dash Bittermens Tiki Bitters (Bittercube Jamaica #2)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist (orange twist).", "body_text": "1 oz El Dorado 12 Year Rum\n1 oz Santa Teresa 1796 Rum (Diplomatico Riserva Exclusiva)\n1/2 oz Amaro Sibilla\n1/2 oz Giffard Banane du Bresil (Tempus Fugit)\n2 dash Bittermens Tiki Bitters (Bittercube Jamaica #2)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist (orange twist).\nTwo Tuesdays ago, I selected Amanda Schuster's\nNew York Cocktails\nfrom the book shelf. There, I happened upon the Monkey's Uncle that was created by Timothy Miner at the Long Island Bar when Amanda requested a stirred Tiki drink from him. Overall, the recipe reminded me of a rum for whiskey\nBanana Toronto\nof sorts. In the glass, the Monkey's Uncle presented an orange, caramel, and herbal bouquet to the nose. Next, caramel and tropical notes on the sip climbed to a rum, caramel, earthy bitter, and banana swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCB2ghOi4lng7YZuJ1wIl1gNF8RNOPOd5_sy_tzaMmfFp-75ytYeQlHrD8jefunFWgZkD-mtTnT1KchVCx8q6d255r__tzWFAXLA_DuGt4fqotOy_-i1KPZeJCCR7y4mEZU_6TrneAGH2lu6zX0lPV-vL-2rBGCKayEi6aLnSFOewOwsZ1EPHBZKqjw/s320/monkeysuncle6849.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCB2ghOi4lng7YZuJ1wIl1gNF8RNOPOd5_sy_tzaMmfFp-75ytYeQlHrD8jefunFWgZkD-mtTnT1KchVCx8q6d255r__tzWFAXLA_DuGt4fqotOy_-i1KPZeJCCR7y4mEZU_6TrneAGH2lu6zX0lPV-vL-2rBGCKayEi6aLnSFOewOwsZ1EPHBZKqjw/s800/monkeysuncle6849.jpg", "comment_count": 0 }, { "title": "alternative ulster", "url": "https://cocktailvirgin.blogspot.com/2022/05/alternative-ulster.html", "published": "2022-05-04T08:00:00.043-04:00", "updated": "2022-05-04T08:00:00.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Josh Perez", "source": "Middle Branch", "year": 2014 }, "categories": [ "amaro", "bitters (orange)", "vermouth (dry)", "whiskey" ], "ingredients": [ "1 1/2 oz Irish Whiskey (Teeling Small Batch)", "3/4 oz Amaro Montenegro", "3/4 oz Dry Vermouth (Noilly Prat)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, garnish with a lemon twist (orange twist).", "body_text": "1 1/2 oz Irish Whiskey (Teeling Small Batch)\n3/4 oz Amaro Montenegro\n3/4 oz Dry Vermouth (Noilly Prat)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, garnish with a lemon twist (orange twist).\nI was scanning the\nKindred Cocktails\ndatabase two Wednesdays ago to uncover a post-bar shift nightcap, and I stumbled upon the Alternative Ulster. I was lured in by the name which reminded me of a 1978 song by the Irish punk band Stiff Little Fingers (which appears on my\nSpotify\npunk mix\n), and the recipe crafted by Josh Perez at Middle Branch in Manhattan was submitted to the site by its creator in 2014. Overall, it reminded me of an Amaro Montenegro for Benedictine take on the\nBrainstorm\nfrom the\nSavoy Cocktail Book\n. In the glass, the Alternative Ulster gave forth an orange, clementine, and whiskey aroma. Next, hints of citrus and caramel on the sip flowed into whiskey, orange, nectarine, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtj6WRGNT5kbZ11ZYqI8E-comikj10w-pupt3p1rus1ka-juf4ojCPoKxUMK0ftJyutpFLapUW0ojLj1qEbNXMsZrBScHRw_W6DsB2gLkfoozdUDnga4ScMTiqRZrJnccSWnzxcpFH61JtS3jNnJtN7dQQCzM1oyviwfVfiq9N6B0GuldQ1QJk1C5nOQ/s320/alternativeulster6852.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtj6WRGNT5kbZ11ZYqI8E-comikj10w-pupt3p1rus1ka-juf4ojCPoKxUMK0ftJyutpFLapUW0ojLj1qEbNXMsZrBScHRw_W6DsB2gLkfoozdUDnga4ScMTiqRZrJnccSWnzxcpFH61JtS3jNnJtN7dQQCzM1oyviwfVfiq9N6B0GuldQ1QJk1C5nOQ/s800/alternativeulster6852.jpg", "comment_count": 0 }, { "title": "birds & bees", "url": "https://cocktailvirgin.blogspot.com/2022/05/birds-bees.html", "published": "2022-05-05T08:00:00.025-04:00", "updated": "2022-05-05T08:00:00.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "fernet-branca", "gin", "honey", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "1/2 oz Sweet Vermouth (Lacuesta Rojo)", "1/2 oz Honey Syrup 1:1", "1/2 oz Lemon Juice", "1/4 oz Fernet Branca" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Gin (Bombay Dry)\n1/2 oz Sweet Vermouth (Lacuesta Rojo)\n1/2 oz Honey Syrup 1:1\n1/2 oz Lemon Juice\n1/4 oz Fernet Branca\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I wondered what two gin classics would be mashed up -- the Hanky Panky and the Bee's Knees. Both recipes are often traced back to the 1920s, although the first publication of the Bee's Knees was in 1948 via David Embury. For a name, I originally was going to call this None of Your Business as a nod to Sasha Petraske's The Business (a Bee's Knees with lime instead of lemon juice), but Birds & Bees won out given the connotations of Hanky Panky. In the glass, the Birds & Bees showcased a floral, lemon, and menthol aroma. Next, lemon, grape, and honey notes on the sip buzzed into gin, honey, and minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji53OrqiVXuEGdNTHmx_c_tD6Mq3Jin5Bq8PBRo-7Lt9ydUVSQcWr9It8obdeiJsWR9etvFDdnC1olhJw9yABymwePrELQkM9Abz2lxfpf_cfvZJKt5ZgvDIwmxBtlATsg3aiHon3_XUMIqqAcyaHhjv7yEerMpGS5EtfZKxM60BvyPjjAQcp2tk76uw/s320/birdsandbees.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji53OrqiVXuEGdNTHmx_c_tD6Mq3Jin5Bq8PBRo-7Lt9ydUVSQcWr9It8obdeiJsWR9etvFDdnC1olhJw9yABymwePrELQkM9Abz2lxfpf_cfvZJKt5ZgvDIwmxBtlATsg3aiHon3_XUMIqqAcyaHhjv7yEerMpGS5EtfZKxM60BvyPjjAQcp2tk76uw/s800/birdsandbees.jpg", "comment_count": 0 }, { "title": "the coley", "url": "https://cocktailvirgin.blogspot.com/2022/05/the-coley.html", "published": "2022-05-06T08:00:00.039-04:00", "updated": "2022-05-06T08:00:00.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ivan Villegas", "source": "Davies & Brook", "year": null }, "categories": [ "averna", "bitters (mole)", "campari", "rum", "rum (white)", "vermouth (sweet)" ], "ingredients": [ "15 mL Smith & Cross (1/2 oz)", "7.5 mL Havana Club 3 Year Rum (1/4 oz Privateer Tres Aromatique Overproof White Rum)", "20 mL Campari (3/4 oz)", "15 mL Sweet Vermouth (1/2 oz Lacuesta Rojo)", "7.5 mL Averna (1/4 oz)", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "15 mL Smith & Cross (1/2 oz)\n7.5 mL Havana Club 3 Year Rum (1/4 oz Privateer Tres Aromatique Overproof White Rum)\n20 mL Campari (3/4 oz)\n15 mL Sweet Vermouth (1/2 oz Lacuesta Rojo)\n7.5 mL Averna (1/4 oz)\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Fridays ago, my copy of\nThe Claridge Cocktail Book\nthat was recommended by Camper English of\nAlcademics\narrived, and I wanted to make my post-shift drink from its pages. The one that called out to me was the Coley which appealed to me for two reasons: first, it came across like a\nRight Hand\nand\nKingston Negroni\n, and second, my calico cat is named Coley (after the Hanky Panky creator Ada Coleman). The recipe was attributed to Ivan Villegas at Davies & Brook in London, and Ivan commented on Instagram that one of his coworkers collaborated on it (but used only his Instagram handle that was not attached to a real name). In the glass, the Coley brought forth an orange, caramel, and funky rum aroma. Next, grape and caramel notes on the sip slid into rum funk, chocolate, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2NKBBwufE7365w1F1_hMoxIaeRplSWH-BdHLiVYTvx5Gx6aYGRInyAfF3wO7ebbgbdt8snFr5PgrBB2eA4NXWdDBv_X1kw4y2UGOFi1YsMWNddpu3YqDDDRR9g5aayWY2bPhGyd2Rl52cD44HY4kKCxcVD_WB2gtqsFLuKpkneVW_jY5eCvq2T4y3w/s320/coley6855.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2NKBBwufE7365w1F1_hMoxIaeRplSWH-BdHLiVYTvx5Gx6aYGRInyAfF3wO7ebbgbdt8snFr5PgrBB2eA4NXWdDBv_X1kw4y2UGOFi1YsMWNddpu3YqDDDRR9g5aayWY2bPhGyd2Rl52cD44HY4kKCxcVD_WB2gtqsFLuKpkneVW_jY5eCvq2T4y3w/s800/coley6855.jpg", "comment_count": 0 }, { "title": "sable", "url": "https://cocktailvirgin.blogspot.com/2022/05/sable.html", "published": "2022-05-07T08:00:00.020-04:00", "updated": "2022-05-07T08:00:00.214-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Vincent Chirico", "source": "Raine's Law Room", "year": null }, "categories": [ "bitters (mole)", "kahlua", "maple syrup", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/4 oz Maple Syrup", "1/4 oz Coffee Liqueur (Galliano Ristretto)", "2 dash Bittermens Mole Bitters (Angostura Cocoa)" ], "instructions": "Build in a rocks glass, add a big ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/4 oz Maple Syrup\n1/4 oz Coffee Liqueur (Galliano Ristretto)\n2 dash Bittermens Mole Bitters (Angostura Cocoa)\nBuild in a rocks glass, add a big ice cube, stir to mix and chill, and garnish with an orange twist.\nTwo Saturdays ago, I opened up Kara Newman's\nNightcap\nbook for that reason -- a way to wrap up my evening as well as my bartending work week. The drink that spoke to me was the Sable by Vincent Chirico at Raine's Law Room in New York City, since a tequila Old Fashioned sweetened with coffee liqueur and maple syrup seemed delightful. While I have had tequila and mezcal drinks partnered with each of those sweeteners, I have not had them both in the sample glass regardless of the liquor base. Once combined, the Sable welcomed the nose with an orange, maple, and roast aroma. Next, maple's richness on the sip flowed into vegetal tequila, earthy maple, and roasty coffee flavors on the swallow with a maple and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEKniylCE70IZLJhM887wEi_YqOEQ_OLuEfHCAV3VyfqwkBBAfJxzF9Q4kEVAFlWrBy8I8fmijEemdXoUSBGShnbMnOVAJNYgrrKbs3MPzwoqW54dER44eFWBYas9YqWGdk6r45Yy-9bH127i-Q9uWp_kKk4l1FRlhWhAB2aPja2V-Uq_UBsVIvZQgQ/s320/sable6858.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEKniylCE70IZLJhM887wEi_YqOEQ_OLuEfHCAV3VyfqwkBBAfJxzF9Q4kEVAFlWrBy8I8fmijEemdXoUSBGShnbMnOVAJNYgrrKbs3MPzwoqW54dER44eFWBYas9YqWGdk6r45Yy-9bH127i-Q9uWp_kKk4l1FRlhWhAB2aPja2V-Uq_UBsVIvZQgQ/s800/sable6858.jpg", "comment_count": 0 }, { "title": "broadway", "url": "https://cocktailvirgin.blogspot.com/2022/05/broadway.html", "published": "2022-05-08T08:00:00.020-04:00", "updated": "2022-05-08T08:00:00.238-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Nathan McCarley-O'Neill", "source": "Claridge's bar", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "maple syrup", "maraschino", "quinquina", "whiskey (Rye)" ], "ingredients": [ "40 mL Michter's US1 Rye Whiskey (1 1/2 oz)", "10 mL Bonal Gentiane-Quina (2 tsp or 1/3 oz)", "5 mL Maraschino Liqueur (1 tsp Luxardo)", "2.5 mL Maple Syrup (1/2 tsp)", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a cherry (omit).", "body_text": "40 mL Michter's US1 Rye Whiskey (1 1/2 oz)\n10 mL Bonal Gentiane-Quina (2 tsp or 1/3 oz)\n5 mL Maraschino Liqueur (1 tsp Luxardo)\n2.5 mL Maple Syrup (1/2 tsp)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass with ice, and garnish with a cherry (omit).\nTwo Sundays ago, I delved back into\nThe Claridge Cocktail Book\nand spotted the Broadway created by Nathan McCarley-O'Neill at the Claridge's bar in London. Overall, it reminded me of a\nFancy Free\nwith hints of maple and Bonal quinquina to round out the balance. In the glass, the Broadway showcased a rye and nutty cherry bouquet to the nose. Next, grape and maple notes on the sip gave way to rye, maple, cherry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy39so08meJy0Tp0qZMIctLZfxsshvYuP9ds17cU16-ffRr6o-P24jX-LTpwHSRS0MZTtKkpou647VYYTpMC-C2fIxobPFa4n_z2cSoXmPFp_ZrA_XHtwWAqlE7xct0wy63EhHrkARjNhofpUaHOMcZniYcX_ajJPnzOSOk-gZmutlccMKo1Ji1lmVw/s320/broadway6859.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy39so08meJy0Tp0qZMIctLZfxsshvYuP9ds17cU16-ffRr6o-P24jX-LTpwHSRS0MZTtKkpou647VYYTpMC-C2fIxobPFa4n_z2cSoXmPFp_ZrA_XHtwWAqlE7xct0wy63EhHrkARjNhofpUaHOMcZniYcX_ajJPnzOSOk-gZmutlccMKo1Ji1lmVw/s800/broadway6859.jpg", "comment_count": 0 }, { "title": "witch doctor", "url": "https://cocktailvirgin.blogspot.com/2022/05/witch-doctor.html", "published": "2022-05-09T08:00:00.025-04:00", "updated": "2022-05-09T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Linden Room", "year": null }, "categories": [ "bitters (other)", "cognac", "cynar", "maraschino", "mezcal", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Cognac (Du Peyrat Selection)", "3/4 oz Mezcal (Peloton de la Muerte)", "1/2 oz Sweet Vermouth (Lacuesta Rojo)", "1/4 oz Cynar", "1/4 oz Maraschino Liqueur (Luxardo)", "2 dash Grapefruit Bitters (Bittercube Jamaican #2)" ], "instructions": "Stir with ice, strain into a rocks glass pre-smoked with a sage leaf, add a large ice cube, and garnish with grapefruit oil from a twist.", "body_text": "3/4 oz Cognac (Du Peyrat Selection)\n3/4 oz Mezcal (Peloton de la Muerte)\n1/2 oz Sweet Vermouth (Lacuesta Rojo)\n1/4 oz Cynar\n1/4 oz Maraschino Liqueur (Luxardo)\n2 dash Grapefruit Bitters (Bittercube Jamaican #2)\nStir with ice, strain into a rocks glass pre-smoked with a sage leaf, add a large ice cube, and garnish with grapefruit oil from a twist.\nTwo Mondays ago, I reached for Trevor Felch's\nSan Francisco Cocktails\nand spied the Witch Doctor created at the Linden Room. The combination of Cognac, mezcal, and Maraschino reminded me of the\n1910 Cocktail\n, and the duo of Maraschino and Cynar made me think of the\nBensonhurst\n. Luckily, my sage shrub had come back for the season so that I could finally make this drink properly. On the nose, I was greeted by grapefruit, smoke from both the mezcal and burned sage, and a hint of nutty cherry aromas. Next, grape and caramel on the sip flowed into Cognac, vegetal, and nutty cherry flavors on the swallow with a smoke and earthy finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zNKAfqTjQzYuzAmWPffgUD3Xf93fpMfvEFFPzCksZyb2DKVS0jDwS99CKNOT1JY6rI5SI9sY5NDTK8LkXRFAl18rkt-Xm2Xp2gSqJ_h38uGw6c6I9PibKm_s9pQJP7O8F4TvrmX4JJ7MYVTbjixhotQjpmLpu1Ld7NYGxD5G0cyklukRgCTUj3bdZw/s320/witchdoctor6862.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zNKAfqTjQzYuzAmWPffgUD3Xf93fpMfvEFFPzCksZyb2DKVS0jDwS99CKNOT1JY6rI5SI9sY5NDTK8LkXRFAl18rkt-Xm2Xp2gSqJ_h38uGw6c6I9PibKm_s9pQJP7O8F4TvrmX4JJ7MYVTbjixhotQjpmLpu1Ld7NYGxD5G0cyklukRgCTUj3bdZw/s800/witchdoctor6862.jpg", "comment_count": 0 }, { "title": "golden ticket", "url": "https://cocktailvirgin.blogspot.com/2022/05/golden-ticket.html", "published": "2022-05-10T08:00:00.040-04:00", "updated": "2022-05-10T15:50:30.381-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Amaro Montenegro", "1/2 oz Honey Syrup 1:1", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Amaro Montenegro\n1/2 oz Honey Syrup 1:1\n1/2 oz Lemon Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nWhile bartending at Drink, I have had good luck with the Gold Rush variation the\nRose Gold\n, but I wanted something for guests who did not enjoy as much bitterness in their cocktails. Therefore, to keep the orange notes, I subbed in Amaro Montenegro for the Campari and have had good luck with it in both the Bourbon and Bee's Knee's riff gin versions. I mentioned this a few weeks prior in my mezcal-rhum agricole\nAll of Freud's Beautiful Women\npost which stemmed from these more accessible riffs. With this Gold Rush-like drink, soon guests wanted a name, so I decided to make this at home. After weighing the various \"gold\" names, I settled on the Golden Ticket. Once prepared, it donated a floral, lemon, and clementine aroma. Next, lemon, honey, and orange notes on the sip stepped aside for Bourbon, floral, tangerine, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ0AasSOj8TH4J2lFP3IWjvg8bL3FWno9ciSO3pXE5ZbkCvV3bFHVDVCuucMhHapf6dPZHe9_caWAW8lHRerxw-3zXqSFw6aLv2SR6SZbWVrzK-LmMz6_Zf8Zwq8-I8xsyb89Y68C0syppbqEjp1AIvNQHcAyzz9cutHAQlqntpjrIflQ2Sy_rS4y5Q/s320/goldenticket6864.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ0AasSOj8TH4J2lFP3IWjvg8bL3FWno9ciSO3pXE5ZbkCvV3bFHVDVCuucMhHapf6dPZHe9_caWAW8lHRerxw-3zXqSFw6aLv2SR6SZbWVrzK-LmMz6_Zf8Zwq8-I8xsyb89Y68C0syppbqEjp1AIvNQHcAyzz9cutHAQlqntpjrIflQ2Sy_rS4y5Q/s800/goldenticket6864.jpg", "comment_count": 0 }, { "title": "terms of treaty", "url": "https://cocktailvirgin.blogspot.com/2022/05/terms-of-treaty.html", "published": "2022-05-11T08:00:00.032-04:00", "updated": "2022-05-11T08:00:00.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Eryn Reece", "source": "Welcome Home", "year": 2014 }, "categories": [ "bitters (aromatic)", "cognac", "creme de banane", "sherry", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)", "1 oz Pierre Ferrand 1840 Cognac (Du Peyrat Selection)", "1/2 oz Zurbaran Cream Sherry (Lustau East India Solera)", "1/2 oz Giffard Crème de Banane (Tempus Fugit)", "1 tsp Demerara Syrup", "1 dash Bitter Truth Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)\n1 oz Pierre Ferrand 1840 Cognac (Du Peyrat Selection)\n1/2 oz Zurbaran Cream Sherry (Lustau East India Solera)\n1/2 oz Giffard Crème de Banane (Tempus Fugit)\n1 tsp Demerara Syrup\n1 dash Bitter Truth Jerry Thomas Decanter Bitters\nStir with ice and strain into a Nick & Nora glass.\nTwo Wednesdays ago after my bar shift, I reached for Death & Co.'s\nWelcome Home\nbook and landed upon Eryn Reece's 2014 Terms of Treaty. The combination of Cognac, sherry, and banana liqueur reminded me of the Baldwin Bar's\nFrench Connection\nand also\nThe Zemurray\nwith Bourbon instead of brandy. Once prepared, the Terms of Treaty welcomed the senses with a caramel and raisiny grape aroma. Next, caramel and raisin notes continued on into the sip, and the swallow proffered up Bourbon, chocolate, and banana flavors with a spiced finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOeDeNDbA10fnuFF-Nzce22TCSaAA65IT9f_njpVEvdAcZZrhC481K0pZn-edBhZBxVgqQxy9g8WuWAmxYw1LCrTH-3Liwt5Ba8mpYAp6ikZziLl7hK-uj-FMMgWcUAgI2kTdU1osunHe6bnL9H7NyUAhdtAvCP974ej1Yof-tIUlyPJ0oHDioblrBA/s320/termsoftreaty6865.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOeDeNDbA10fnuFF-Nzce22TCSaAA65IT9f_njpVEvdAcZZrhC481K0pZn-edBhZBxVgqQxy9g8WuWAmxYw1LCrTH-3Liwt5Ba8mpYAp6ikZziLl7hK-uj-FMMgWcUAgI2kTdU1osunHe6bnL9H7NyUAhdtAvCP974ej1Yof-tIUlyPJ0oHDioblrBA/s800/termsoftreaty6865.jpg", "comment_count": 0 }, { "title": "savoir faire", "url": "https://cocktailvirgin.blogspot.com/2022/05/savoir-faire.html", "published": "2022-05-12T08:00:00.022-04:00", "updated": "2022-05-12T08:00:00.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2013 }, "categories": [ "benedictine", "bitters (orange)", "chartreuse (yellow)", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Bombay Dry)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/2 oz Yellow Chartreuse", "1/4 oz Benedictine", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (include the twist).", "body_text": "1 1/2 oz Gin (Bombay Dry)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/2 oz Yellow Chartreuse\n1/4 oz Benedictine\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (include the twist).\nTwo Thursdays ago, I was scanning the\nKindred Cocktails\ndatabase for the evening's drink. There, I spotted Rafa Garcia Febles' 2013 Savoir Faire that came across like a\nPoet's Dream\ncrossed with a\nPuritan\n. The combination of Benedictine and Yellow Chartreuse has proven to be a wonderful combination that was first published with the\nWidow's Kiss\nin 1895 via George Kappeler's\nModern American Drinks\n. The Savoir Faire in the glass donated an orange and herbal bouquet to the nose. Next, a semi-sweet sip with a hint of caramel elegantly danced into a gin, herbal, and orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9K3R2Bjk0TUAjDtzhsSCu5pxTW69pqSw_0P9UijJEjSdQDvNYzT5A-Vg01zt_bP1C3upKOYuR4KESR1lgjQztwg4p323W5LjtW60tt2dn5Fl00rabXNWHmDPk3WHa0gcIxC8dPxZ-afUbw4X_fX6eHRyN9fVvSv5tD90fLjlxMU1gCr01HcaW333Lg/s320/savoirfair6868.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9K3R2Bjk0TUAjDtzhsSCu5pxTW69pqSw_0P9UijJEjSdQDvNYzT5A-Vg01zt_bP1C3upKOYuR4KESR1lgjQztwg4p323W5LjtW60tt2dn5Fl00rabXNWHmDPk3WHa0gcIxC8dPxZ-afUbw4X_fX6eHRyN9fVvSv5tD90fLjlxMU1gCr01HcaW333Lg/s800/savoirfair6868.jpg", "comment_count": 0 }, { "title": "disco ball (sother teague)", "url": "https://cocktailvirgin.blogspot.com/2022/05/disco-ball-sother-teague.html", "published": "2022-05-13T08:00:00.067-04:00", "updated": "2022-05-13T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "bitters (other)", "chartreuse (green)", "chartreuse (yellow)", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Blanc Vermouth (Dolin)", "1/2 oz Green Chartreuse", "1/2 oz Yellow Chartreuse", "2 dash Chamomile Bitters (Bittermens Burlesque)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist (include twist). Shake. Stir. Sip.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Blanc Vermouth (Dolin)\n1/2 oz Green Chartreuse\n1/2 oz Yellow Chartreuse\n2 dash Chamomile Bitters (Bittermens Burlesque)\nStir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist (include twist).\nTwo Fridays ago, I returned to Sother Teague's\nI'm Just Here for the Drinks\nto uncover any glossed over gems. There, I spotted the Disco Ball that reminded me of the\nH-Bomb\ngiven the split of Green and Yellow Chartreuse. Sother based this drink on a shot of equal parts mezcal, Green Chartreuse, and Yellow Chartreuse of the same name, and he modified it to be more cocktail-like similar to his alterations on the\nC.I.A.\n. The original can be traced back to Kara Newman's 2016\nShake. Stir. Sip.\nbook where she sourced the recipe from Ford Roberts at Grain and Grape Exchange in Jacksonville, Florida, where the shot is on tap. Robert Simonson in the\nNew York Times\ncommented on the shot as, \"If there are any booze bullies that can back mezcal into a corner, it's the tag team of Green and Yellow Chartreuse. They dominate here, creating a liquid riot of herbs in a glass, with a background smokiness the only hint that the mezcal's still hiding in there.\"\nSother's alteration was to reduce the Chartreuse's effect by doubling the mezcal and adding in blanc vermouth to make the shot original more cocktail-worthy. Sother Teague's Disco Ball illuminated the senses with lemon, smoke, and herbal aromas. Next, a semi-sweet white grape sip spun into smoky, vegetal, and herbaceous notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WT9rWu8xX-6Abb31a142vLTCCxTRfPcS-8kDPob6M0_3D0EvFC0HDKgzn6BVgbQeATgGSHdtM1TuE2HOXNkOs92Fyw7QXQ5xYLDWAnVhegdaLB3GYbTshi_CcmxxHsukFEuRgXyLoXVbsyfn9t7Hu8vnceifPEXuB18-eIQm_PcvboeU_K7P5DJWgA/s320/discoball6870.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WT9rWu8xX-6Abb31a142vLTCCxTRfPcS-8kDPob6M0_3D0EvFC0HDKgzn6BVgbQeATgGSHdtM1TuE2HOXNkOs92Fyw7QXQ5xYLDWAnVhegdaLB3GYbTshi_CcmxxHsukFEuRgXyLoXVbsyfn9t7Hu8vnceifPEXuB18-eIQm_PcvboeU_K7P5DJWgA/s800/discoball6870.jpg", "comment_count": 0 }, { "title": "diki-diki", "url": "https://cocktailvirgin.blogspot.com/2022/05/diki-diki.html", "published": "2022-05-14T08:00:00.049-04:00", "updated": "2022-05-14T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Robert Vermiere", "source": "Embassy Club", "year": 1922 }, "categories": [ "calvados", "grapefruit juice", "swedish punsch" ], "ingredients": [ "2/3 Calvados (2 oz Morin Selection)", "1/6 Swedish Punsch (1/2 oz Kronan)", "1/6 Grapefruit Juice (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass; I added a grapefruit twist.", "body_text": "2/3 Calvados (2 oz Morin Selection)\n1/6 Swedish Punsch (1/2 oz Kronan)\n1/6 Grapefruit Juice (1/2 oz)\nShake with ice and strain into a cocktail glass; I added a grapefruit twist.\nI had recently spotted a reference to the Diki-Diki, and I was surprised to discover that I had neither made one nor posted about it on the blog. To rectify that two Saturdays ago, I opened up my copy of the 1930\nSavoy Cocktail Book\nand made the recipe. I later traced the drink back to Robert Vermiere's 1922\nCocktails: How to Mix Them\nbook where the ratio was a bit more Swedish punsch and grapefruit heavy (2:1:1 ratio instead of 4:1:1 in the\nSavoy\n). Vermiere described how he introduced this drink at the Embassy Club in London shortly before the publication of his book, and that \"Diki-Diki is the chief monarch of the Island Ubian (Southern Philippines), who is now 37 years old, weighs 23 lb., and his height is 32 in.\" The Diki-Diki from the\nSavoy\nyielded a grapefruit, caramel, and rum aroma. Next, a semi-dry grapefruit and caramel sip transitioned into apple and tea flavors on the swallow. Overall, I felt that the flavor could be improved here, and perhaps Vermiere's ratio would fix that. Other recipe variations decrease the grapefruit and add simple syrup to balance the drink better and others add touches of dark rum and lemon juice into the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMymMlmFC5zwXClAU2VkZGL6Gnz_-GoN0pRwknhEd4Hx52y15JTz7WEpf1E-nwYRe-GvM1W-3tpNH2SMcxrDz41wXE_eA0q3BRZ63qa1NUczzzDh-38E7D_GJaGhVA1DhMJse-xEJn6xi52U2GwU1R6aj3dWwZoNTRvJaocjUV81RBCV4pL9KuS8jmTg/s320/dikidiki6873.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMymMlmFC5zwXClAU2VkZGL6Gnz_-GoN0pRwknhEd4Hx52y15JTz7WEpf1E-nwYRe-GvM1W-3tpNH2SMcxrDz41wXE_eA0q3BRZ63qa1NUczzzDh-38E7D_GJaGhVA1DhMJse-xEJn6xi52U2GwU1R6aj3dWwZoNTRvJaocjUV81RBCV4pL9KuS8jmTg/s800/dikidiki6873.jpg", "comment_count": 0 }, { "title": "fistful of dollars", "url": "https://cocktailvirgin.blogspot.com/2022/05/fistful-of-dollars.html", "published": "2022-05-15T08:00:00.022-04:00", "updated": "2022-05-15T08:00:00.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.: Welcome Home", "year": 2015 }, "categories": [ "bitters (aromatic)", "campari", "cointreau", "grapefruit juice", "lemon juice", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Grand-Dad Bonded Bourbon", "1/4 oz Cointreau", "1/4 oz Campari", "1 oz Don's Mix (2/3 oz grapefruit juice + 1/3 oz cinnamon syrup)", "3/4 oz Lemon Juice", "1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Old Grand-Dad Bonded Bourbon\n1/4 oz Cointreau\n1/4 oz Campari\n1 oz Don's Mix (2/3 oz grapefruit juice + 1/3 oz cinnamon syrup)\n3/4 oz Lemon Juice\n1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I opened up Death & Co.'s latest book\nWelcome Home\nand landed upon the Fistful of Dollars which was Tyson Buhler's 2015 tribute to the 1964 Western movie. Overall, it reminded me of a Bourbon for gin\nJasmine\nmade more complex with Don's Mix of grapefruit and cinnamon. In the glass, the Fistful of Dollars proffered an orange, cinnamon, and grapefruit aroma. Next, a citrussy grapefruit and lemon sip flowed into Bourbon, orange, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlYj5_yIs8JgP39bDB2H5bSaRNPYK-nRJdpIEKSBIc3zYHpouHYTTheluFgAV90K6JX3CFFn6Wi2h1LLCu8VIzqHKuV14rYGIu7N8hVZ0VyPn8NqeeRMmD6OU8ypoi7nIHyRW67gEadJHsBfJ498x5IoS8ugpGIQKjJGCCPwIY3yZhn4ykU7w3Fuq7w/s320/fistfuldollars6875.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlYj5_yIs8JgP39bDB2H5bSaRNPYK-nRJdpIEKSBIc3zYHpouHYTTheluFgAV90K6JX3CFFn6Wi2h1LLCu8VIzqHKuV14rYGIu7N8hVZ0VyPn8NqeeRMmD6OU8ypoi7nIHyRW67gEadJHsBfJ498x5IoS8ugpGIQKjJGCCPwIY3yZhn4ykU7w3Fuq7w/s800/fistfuldollars6875.jpg", "comment_count": 0 }, { "title": "firmin's folly", "url": "https://cocktailvirgin.blogspot.com/2022/05/firmins-folly.html", "published": "2022-05-16T08:00:00.043-04:00", "updated": "2023-11-05T00:03:48.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dylan O'Brien", "source": "Prizefighter", "year": 2019 }, "categories": [ "bitters (mole)", "creme de cacao", "mezcal", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Tempus Fugit Crème de Banane", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Tempus Fugit Crème de Banane\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I opened up Robert Simonson's\nMezcal & Tequila Cocktail Book\nand landed upon Firmin's Folly. The recipe was created by Dylan O'Brien at Prizefighter in Emeryville, California, in 2019, and he named it after the protagonist of Malcolm Lowry's 1947\nUnder the Volcano\n. Since I have enjoyed two other tributes, the\nUnder the Volcano\nfrom the\nRogue Cocktail Book\nand the Hawthorne's\nUnder the Volcano\n, I decided to make this homage to Geoffrey Firmin, the dipsomaniac British diplomat in Mexico. Dylan described how his creation \"struck me as the kind of thing a British alcoholic might have drunk in the '40s while whiling away the day.\"\nFirmin's Folly opened up with smoke, caramel, and tropical aromas on the nose. Next, a caramel-driven sip flowed into smoky, vegetal, cooked banana, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP2jllVgGzJ5xSGdT6bQj-fIHF3ct9Lci7E5cQqgavYPMJiQVFwRSmArczYE8r38AX5bqfklDsau3P2wN8hR-zTQUK-NHt_WvsltYvZxsUql4LqaBFOb68P5fKTJNPlWHVPc1uVqtDH2MYfXGsfDJDKPnknJUnMmm82X25BEQfGzHY3-ydXzAmBPAdg/s320/firminsfolly6876.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP2jllVgGzJ5xSGdT6bQj-fIHF3ct9Lci7E5cQqgavYPMJiQVFwRSmArczYE8r38AX5bqfklDsau3P2wN8hR-zTQUK-NHt_WvsltYvZxsUql4LqaBFOb68P5fKTJNPlWHVPc1uVqtDH2MYfXGsfDJDKPnknJUnMmm82X25BEQfGzHY3-ydXzAmBPAdg/s800/firminsfolly6876.jpg", "comment_count": 2 }, { "title": "salacious crumble", "url": "https://cocktailvirgin.blogspot.com/2022/05/salacious-crumble.html", "published": "2022-05-17T08:00:00.043-04:00", "updated": "2022-05-17T08:00:00.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "aperol", "bitters (orange)", "egg white", "grenadine", "lemon juice", "whiskey" ], "ingredients": [ "2 oz Teeling Single Grain Irish Whiskey", "3/4 oz Lemon Juice", "1/2 oz Aperol", "1/2 oz Grenadine", "1 heaping bsp Raspberry Jam", "1 dash Regan's Orange Bitters", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "2 oz Teeling Single Grain Irish Whiskey\n3/4 oz Lemon Juice\n1/2 oz Aperol\n1/2 oz Grenadine\n1 heaping bsp Raspberry Jam\n1 dash Regan's Orange Bitters\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nAfter completing the monthly inventory at Drink two Tuesdays ago, I decided to treat myself to a cocktail as a reward. Therefore, I took the new Green Line extension stop to Union Square and visited Backbar for their Star Wars week centered around May the 4th. Folks came out for this in droves, but luckily, there was a single open seat at the bar, and it was in front of Backbar alumni and current Teeling Whiskey brand ambassador Matt Conner. That day's menu (it seemed that they had a new one for each day of that week) had the Salacious Crumble which seemed to match my desire for something flavorful yet easy going. The menu explained, \"The little rat alien thing next to Jabba is named 'Salacious Crumb' but we made a delicious berry crumble-inspired cocktail.\" My research revealed that the more accurate description is \"Kowakian monkey-lizard\" according to\nWookieepedia\n, and I certainly remembered him despite not having seen the movies in quite a while.\nThe Salacious Crumble that Matt made me laughed at the senses with lemon, berry, and orange aromas. Next, a creamy lemon and orange sip mocked the whiskey and berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rfOxAfH5sQ6NzGf0WvzhzD6Vc05ly8JDeZCNdJmNXHvV0ruGJh1ppMDW8xdWqVPyyVjMvYqwreTv_ac6Qvtuvwdvu5XTORFm_RdlL8KARyxgc56F4yYslnKWmi_kHKJ_lGlHuM_ekQDrIpjBw3rKDz9b1i-3ASZ1WmL3rmxncCiLRNvaGEyQo1yCCg/s320/salaciouscrumble.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rfOxAfH5sQ6NzGf0WvzhzD6Vc05ly8JDeZCNdJmNXHvV0ruGJh1ppMDW8xdWqVPyyVjMvYqwreTv_ac6Qvtuvwdvu5XTORFm_RdlL8KARyxgc56F4yYslnKWmi_kHKJ_lGlHuM_ekQDrIpjBw3rKDz9b1i-3ASZ1WmL3rmxncCiLRNvaGEyQo1yCCg/s800/salaciouscrumble.jpg", "comment_count": 0 }, { "title": "brigadoon", "url": "https://cocktailvirgin.blogspot.com/2022/05/brigadoon.html", "published": "2022-05-18T08:00:00.031-04:00", "updated": "2026-02-27T10:33:53.743-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Adam McGurk", "source": "the Player", "year": null }, "categories": [ "apricot liqueur", "lemon juice", "orgeat", "scotch" ], "ingredients": [ "50 mL Johnnie Walker Black (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig)", "20 mL Apricot Liqueur (3/4 oz Rothman & Winter)", "20 mL Lemon Juice (3/4 oz)", "5 mL Orgeat (1/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "50 mL Johnnie Walker Black (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig)\n20 mL Apricot Liqueur (3/4 oz Rothman & Winter)\n20 mL Lemon Juice (3/4 oz)\n5 mL Orgeat (1/4 oz)\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I returned to my new purchase of the\nClaridge's Cocktail Book\nwhere I landed on Adam McGurk's Brigadoon that he crafted at the Player in London. Its combination of apricot liqueur and orgeat is one that I have traced back to 1937 with the\nYellow Mist\nand has been utilized to grand effect in Tiki drinks like the\nConquistador's Downfall\nand\nBeachbum\n. Here, the Brigadoon donated a smoke, almond, and apricot aroma to the nose. Next, a creamy lemon sip marched towards a smoky Scotch, apricot, and nutty swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpG0PR_BaqF-NAXabmVF7dJdTXIHKDV0ThbDh4_ojOkRDRT9RkNCD8nM59w7h7BrdNdGg19Mu4cNL6ExO9TqXeXaoU2hiAVeDsUfimtRwOLPxSXc4j8lQWn72S5a7HvmbxsnUC_NIFzzoAksKqnxyaZE95KZXn5RC6qX4_u78mk8fPGgRkJCTeFQsaQ/s320/brigadoon6879.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpG0PR_BaqF-NAXabmVF7dJdTXIHKDV0ThbDh4_ojOkRDRT9RkNCD8nM59w7h7BrdNdGg19Mu4cNL6ExO9TqXeXaoU2hiAVeDsUfimtRwOLPxSXc4j8lQWn72S5a7HvmbxsnUC_NIFzzoAksKqnxyaZE95KZXn5RC6qX4_u78mk8fPGgRkJCTeFQsaQ/s800/brigadoon6879.jpg", "comment_count": 0 }, { "title": "the dog that bit me", "url": "https://cocktailvirgin.blogspot.com/2022/05/the-dog-that-bit-me.html", "published": "2022-05-19T08:00:00.028-04:00", "updated": "2022-05-19T08:00:00.206-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Thomas Klem Anderson", "source": "Barking Dog", "year": null }, "categories": [ "aquavit", "campari", "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "30 mL Aquavit (1 oz Linie)", "15 mL Mezcal (1/2 oz Peloton de la Muerte)", "1.5 mL Campari (1/8 oz)", "25 mL Lime Juice (3/4 oz)", "20 mL Sugar Syrup (3/4 oz)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with grapefruit oil from a twist.", "body_text": "30 mL Aquavit (1 oz Linie)\n15 mL Mezcal (1/2 oz Peloton de la Muerte)\n1.5 mL Campari (1/8 oz)\n25 mL Lime Juice (3/4 oz)\n20 mL Sugar Syrup (3/4 oz)\nShake with ice, strain into a cocktail glass, and garnish with grapefruit oil from a twist.\nTwo Thursdays ago, I had a bar guest at Drink who requested an aquavit drink. When I discovered that he was from Copenhagen, I mentioned that I had found a great site called the\nCocktails of Copenhagen\nand made the\nHazard\n(has a link to that blog) and other drinks from it. He got excited since two of his friends run that page. Therefore, when I got home, I returned to it and found the Dog that Bit Me for the evening's libation. The text seemed to suggest that it was Thomas Klem Anderson's recipe inspired by the Feels Like Berlin at the Barking Dog in Copenhagen with aquavit in place of the tequila. Thomas commented that \"aquavit seems to have a weird affinity with grapefruit\" and how the combination in this drink comes across like a funky toasted grapefruit. In the glass, the Dog that Bit Me lurched at the nose with grapefruit, smoke, and caraway aromas. Next, a semi-sweet citrus sip barked at a grapefruit and caraway swallow with a smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoZCUqnLKGSK-YrCC1J_jm2fEm5PdXRPNvGjP35Ar7FqzXpMzF2miMoGG0Ml4g6DaM-WTszdGBtFiDZ2eGd7LYdGESk1ckRO9IklWwByQ11b1xDToiUlJ21765rT0qz-gsJWBZfiXSHiSFvCKkYv217-9vGaaU-Pk-pNCS0oVT7Bw1gxg9Cx8vxPcyw/s320/dogthatbit6880.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoZCUqnLKGSK-YrCC1J_jm2fEm5PdXRPNvGjP35Ar7FqzXpMzF2miMoGG0Ml4g6DaM-WTszdGBtFiDZ2eGd7LYdGESk1ckRO9IklWwByQ11b1xDToiUlJ21765rT0qz-gsJWBZfiXSHiSFvCKkYv217-9vGaaU-Pk-pNCS0oVT7Bw1gxg9Cx8vxPcyw/s800/dogthatbit6880.jpg", "comment_count": 0 }, { "title": "the oldest living confederate widow", "url": "https://cocktailvirgin.blogspot.com/2022/05/the-oldest-living-confederate-widow.html", "published": "2022-05-20T08:00:00.021-04:00", "updated": "2022-05-20T08:00:00.284-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Toby Maloney", "source": "the Violet Hour", "year": null }, "categories": [ "absinthe", "bitters (orange)", "gin", "honey", "lemon juice" ], "ingredients": [ "2 oz Gin (Bombay Dry)", "1 1/4 oz Honey Syrup 1:1 (3/4 oz)", "1 oz Lemon Juice (3/4 oz)", "2 dash Absinthe (20 drop St. George)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Gin (Bombay Dry)\n1 1/4 oz Honey Syrup 1:1 (3/4 oz)\n1 oz Lemon Juice (3/4 oz)\n2 dash Absinthe (20 drop St. George)\n2 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I was scanning the\nKindred Cocktails\ndatabase when I landed on the curiously named the Oldest Living Confederate Widow that came across like a Bee's Knees meets a Corpse Reviver #2. Perhaps Toby Maloney dubbed his creation at the Violet Hour in Chicago after the 1989 novel by Allan Gurganus. In the glass, the drink proffered a juniper, floral, lemon, and anise bouquet to the nose. Next, lemon and honey mingled on the sip, and the swallow showcased gin, earthy, and floral flavors with an anise and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mr_iDfoQ735lgO3mD3bF7uLdyu9qaYB70yf3-oKR3BBQCqdTRYfAXbejk117BpjkXq9oaCnn4GqaF2H3MZ1Uxwfo6mY37lqvzQbUNy9zjuKMZG2TVjB7cpA5HuacOjVfmKcuz2TWgB1epbpVT83abL6iAXZsy6E4WMegfDUfOvXngjiJazdCDRs2gQ/s320/oldestlivingconfed6883.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mr_iDfoQ735lgO3mD3bF7uLdyu9qaYB70yf3-oKR3BBQCqdTRYfAXbejk117BpjkXq9oaCnn4GqaF2H3MZ1Uxwfo6mY37lqvzQbUNy9zjuKMZG2TVjB7cpA5HuacOjVfmKcuz2TWgB1epbpVT83abL6iAXZsy6E4WMegfDUfOvXngjiJazdCDRs2gQ/s800/oldestlivingconfed6883.jpg", "comment_count": 0 }, { "title": "belcaro", "url": "https://cocktailvirgin.blogspot.com/2022/05/belcaro.html", "published": "2022-05-21T08:00:00.000-04:00", "updated": "2022-05-21T08:00:00.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jon Feuersanger", "source": "Death & Co.: Welcome Home", "year": 2018 }, "categories": [ "benedictine", "bitters (aromatic)", "bitters (Peychaud's)", "calvados", "creme de banane", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 oz Jameson Black Barrel Irish Whiskey (Teeling Small Batch)", "1 oz Dupont Calvados (Morin Selection)", "3/4 oz Sweet Vermouth (Lacuesta Rojo)", "1 tsp Benedictine", "1 tsp Tempus Fugit Crème de Banane", "2 dash Peychaud's Bitters", "2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a single old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Jameson Black Barrel Irish Whiskey (Teeling Small Batch)\n1 oz Dupont Calvados (Morin Selection)\n3/4 oz Sweet Vermouth (Lacuesta Rojo)\n1 tsp Benedictine\n1 tsp Tempus Fugit Crème de Banane\n2 dash Peychaud's Bitters\n2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a single old fashioned glass with a large ice cube, and garnish with a lemon twist.\nI decided to celebrate the first last day of our barback at work (he is a student going home for the summer) on Saturday night instead of coming home to make a cocktail; therefore, I made two drinks on Sunday. The first was the Belcaro as Jon Feuersanger's 2018 Vieux Carré riff in Death & Co.'s\nWelcome Home\nbook; Jon swapped the rye and Cognac for Irish whiskey and apple brandy and added in banana liqueur to the mix. In the glass, the Belcaro began with a lemon, caramel, and banana aroma. Next, grape and caramel notes on the sip flowed into whiskey, apple, and herbal flavors on the swallow with a banana, apple, clove, and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzseYoefoM8ziqecHVRxngRLSCZE0nUwIQ0FCLVlmrM7C4cgUfG2ppf1gIMcBl6W70t4sN6rah4j-1bLwSzMq46HtO_BwyhKo0a1F1nqrqQB40A2KBUAFQps-5qgH2fvEMAcb4Ox7aP9atm-ShVz0NkQEEI_Rnt_alU8KGJ3imvGEalcPPLFu__LGicg/s320/belcaro6884.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzseYoefoM8ziqecHVRxngRLSCZE0nUwIQ0FCLVlmrM7C4cgUfG2ppf1gIMcBl6W70t4sN6rah4j-1bLwSzMq46HtO_BwyhKo0a1F1nqrqQB40A2KBUAFQps-5qgH2fvEMAcb4Ox7aP9atm-ShVz0NkQEEI_Rnt_alU8KGJ3imvGEalcPPLFu__LGicg/s800/belcaro6884.jpg", "comment_count": 0 }, { "title": "clown car", "url": "https://cocktailvirgin.blogspot.com/2022/05/clown-car.html", "published": "2022-05-22T08:00:00.050-04:00", "updated": "2022-05-22T08:00:00.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "fernet-branca", "honey", "lemon juice", "passion fruit syrup" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Campari", "1/2 oz Passion Fruit Syrup", "1/2 oz Honey Syrup 1:1", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Fernet Branca\n1 oz Campari\n1/2 oz Passion Fruit Syrup\n1/2 oz Honey Syrup 1:1\n1/2 oz Lemon Juice\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nFor my second drink two Sundays ago, I decided to create a drink based off of my luck with the honey, Amaro Montenegro, and lemon combination in the\nGolden Ticket\nand the much weirder\nAll of Freud's Beautiful Women\n. Like the latter's inspiration, I had just come back from an art expedition with this one being at Fruitlands. There was a statue there called Clown by sculpture Joseph Wheelwright, and that got me thinking of the term clown car. Somehow I landed upon the split base of Fernet Branca and Campari known as a Ferrari shot, and that is perhaps how the name stuck given the vehicular theme with a lot of flavor packed into it. Instead of a liqueur component to stretch out the Gold Rush/Bee's Knees structure, I opted for passion fruit syrup which worked great with honey in the\nDon's Special Daiquiri\n. Moreover, passion fruit complemented Campari in cocktails like the\nNovara\nand Fernet in the\nSea Beast\n. Without realizing it until later, I had previously put the trio together in the\nCornerman\n.\nThe Clown Car unpacked a lemon, passion fruit, and orange aroma. Next, lime, honey, and caramel notes climbed out of the sip, and the swallow performed with earthy bitter, orange, gentian, and menthol flavors and with a passion fruit and minty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtLp6ypvwee-orLmYVNdRgtUX_2GkkpF5KRxNroLls0PLApmT4ab4KzgYMEipedAfyehjky2bTH-hMp_Ko1UgowxG--1ZrCQV7uQG5hRF0_3QQ-fyRohfC1WQKt2MWh3VjZGH05bABfj_ESaxKtIYKmCVcW3KtwVT3U1zq33RiCYviAD9VttJSDPtVg/s320/clowncar6887.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtLp6ypvwee-orLmYVNdRgtUX_2GkkpF5KRxNroLls0PLApmT4ab4KzgYMEipedAfyehjky2bTH-hMp_Ko1UgowxG--1ZrCQV7uQG5hRF0_3QQ-fyRohfC1WQKt2MWh3VjZGH05bABfj_ESaxKtIYKmCVcW3KtwVT3U1zq33RiCYviAD9VttJSDPtVg/s800/clowncar6887.jpg", "comment_count": 0 }, { "title": "the real deal", "url": "https://cocktailvirgin.blogspot.com/2022/05/the-real-deal.html", "published": "2022-05-23T08:00:00.034-04:00", "updated": "2022-05-23T08:00:00.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Eryn Reece", "source": "Mayahuel", "year": null }, "categories": [ "fernet-branca", "mezcal", "punt e mes", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Sombra Mezcal (Peloton de la Muerte)", "3/4 oz Punt e Mes", "3/4 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)", "1 tsp Fernet Branca" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Sombra Mezcal (Peloton de la Muerte)\n3/4 oz Punt e Mes\n3/4 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)\n1 tsp Fernet Branca\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, I reached for Robert Simonson's\nMezcal & Tequila Cocktails\nbook and spotted the Real Deal. The drink was created by Eryn Reece at Mayahuel sometime during her 2010-14 tenure there, and Robert surmised that she was perhaps thinking simultaneously of the Manhattan and Toronto (although the Hanky Panky would encapsulate both in one). Once prepared, the Real Deal gave forth a smoke, vegetal, and hint of grape and camphor aroma. Next, grape and a touch of caramel on the sip ventured into smoky vegetal and bitter herbal flavors on the swallow with a minty-menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2MJIDn5MwdYUiOrrfYE2RBNB5n7DKVy3jbl59kWSsP2NjKZPm7gHFs58JDcLmZ4ub7HpsaTNUM99LHvobdzWtu279LMqb6QHbU-qmYoElaYRKqea6GzUsl_6zxQV1Gl5Y57g-aIRk_pqCaItHu2N2Wtxts34irVPXVK5Zp2lBtqkhVDuzdmS2acn2w/s320/realdeal6889.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2MJIDn5MwdYUiOrrfYE2RBNB5n7DKVy3jbl59kWSsP2NjKZPm7gHFs58JDcLmZ4ub7HpsaTNUM99LHvobdzWtu279LMqb6QHbU-qmYoElaYRKqea6GzUsl_6zxQV1Gl5Y57g-aIRk_pqCaItHu2N2Wtxts34irVPXVK5Zp2lBtqkhVDuzdmS2acn2w/s800/realdeal6889.jpg", "comment_count": 0 }, { "title": "cure for immortality", "url": "https://cocktailvirgin.blogspot.com/2022/05/cure-for-immortality.html", "published": "2022-05-24T12:37:00.001-04:00", "updated": "2025-08-08T11:47:27.644-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "offsuit" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Offsuit", "year": null }, "categories": [ "#offsuit", "fernet-branca", "lime juice", "pineapple juice", "simple syrup", "simple syrup (ginger)" ], "ingredients": [ "3/4 - 1 oz Fernet Branca from a Mini Bottle(*)", "1 oz Pineapple Juice", "1/2 oz Ginger Syrup", "1/2 oz Lime Juice", "1/4 oz Demerara Syrup" ], "instructions": null, "body_text": "3/4 - 1 oz Fernet Branca from a Mini Bottle(*)\n1 oz Pineapple Juice\n1/2 oz Ginger Syrup\n1/2 oz Lime Juice\n1/4 oz Demerara Syrup\nMix and pour into a double old fashioned glass. Fill with pellet ice, garnish with a mint sprig, add a straw, and insert the rest of the Fernet Branca mini (1/2 - 3/4 oz) into the ice opening down.\n(*) If lacking a mini-bottle of Fernet, perhaps add the full 1 1/2 oz of Fernet Branca into the mix.\nTwo Tuesdays ago, I made my way over to Offsuit right as they opened up at 5pm and took one of the two bar seats. For a drink, I requested the Cure of Immortality that was found in the \"Crushed: Small ice, big dreams\" section with the subtitle \"buyer beware.\" I assumed that I had nothing to fear since I love Fernet Branca, and the combination came across like a\nFernet Fix\ncrossed with a\nFernet Buck\n. Once prepared, the Cure for Immortality proffered mint over caramel and menthol aromas. Next, pineapple, caramel, and lime notes on the sip flowed into ginger and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8JHJlM7h7GrzX9ISXMHYM_YhHP64wljsZoYf8jFmvMe3ABaF-M_Uj90ZUGNa7mJwE0s7C-WE4G5HH4uSj9m6zDmJCVyU-CjzxStrswUMiFPBI9ms3pJs4OjEPUs1LN-tp-ke65TijhCCHWWe-R95qWdlYIRUsZczc8cxE3nJq1re1_Kqf5xxwHVVhg/s320/cureforimmortality.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8JHJlM7h7GrzX9ISXMHYM_YhHP64wljsZoYf8jFmvMe3ABaF-M_Uj90ZUGNa7mJwE0s7C-WE4G5HH4uSj9m6zDmJCVyU-CjzxStrswUMiFPBI9ms3pJs4OjEPUs1LN-tp-ke65TijhCCHWWe-R95qWdlYIRUsZczc8cxE3nJq1re1_Kqf5xxwHVVhg/s800/cureforimmortality.jpg", "comment_count": 0 }, { "title": "smoking section", "url": "https://cocktailvirgin.blogspot.com/2022/05/smoking-section.html", "published": "2022-05-24T13:09:00.000-04:00", "updated": "2022-05-24T13:09:01.450-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Callahan", "source": "Coquette", "year": null }, "categories": [ "#other", "bitters (orange)", "brandy", "creme de cacao", "punt e mes", "scotch", "simple syrup", "walnut liqueur" ], "ingredients": [ "1 3/4 oz Marie Duffau Napoleon Armagnac", "3/4 oz Punt e Mes", "1/4 oz Nux Alpina Walnut Liqueur", "1/4 oz Tempus Fugit Crème de Cacao", "1/8 oz Gomme Demerara Syrup", "2 dash Orange Bitters", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a cocktail coupe pre-rinsed with Ardbeg Wee Beastie 5 Year Scotch, and garnish with a cherry.", "body_text": "1 3/4 oz Marie Duffau Napoleon Armagnac\n3/4 oz Punt e Mes\n1/4 oz Nux Alpina Walnut Liqueur\n1/4 oz Tempus Fugit Crème de Cacao\n1/8 oz Gomme Demerara Syrup\n2 dash Orange Bitters\n1 pinch Salt\nStir with ice, strain into a cocktail coupe pre-rinsed with Ardbeg Wee Beastie 5 Year Scotch, and garnish with a cherry.\nAfter a round at Offsuit, I headed over to Coquette in the Seaport to catch Jonathan Buonomo in his last bar shift there. The drink that I requested was the Smoking Section which had a similar vibe to the other\nSmoking Section\nthat I had. This one was created by bar manager Brian Callahan before he departed to his next project, and I acquired the original recipe from him via text message. The current one is batched minus the barspoon of gomme syrup (which does not appear in Brian's original recipe but I merged it in above as a slight hybrid). The Smoking Section that Jonathan mixed up welcomed the senses with a smoke, cherry, and walnut bouquet. Next, a rich grape sip entered into brandy, nutty, chocolate, and leather flavors on the swallow. Definitely, the aged Armagnac donated an elegance to the balance here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpPF71iOehV3ertQ7GIdb3rYN2PXZliCR_rL3Zu_1aTWWWmMIRoNIQASDniRQRn9ETKBzffsYX9nBmQSildBFyUmhvPLgldZkIhQiubq1uDkEZGdeGE4kR_ggo_xCDiRop0awTie_blCaSNbAxLUkGqAz6PQXWmhzZoWpyx7I6XY5aF20TJ9lLgVEiw/s320/smokingsection.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpPF71iOehV3ertQ7GIdb3rYN2PXZliCR_rL3Zu_1aTWWWmMIRoNIQASDniRQRn9ETKBzffsYX9nBmQSildBFyUmhvPLgldZkIhQiubq1uDkEZGdeGE4kR_ggo_xCDiRop0awTie_blCaSNbAxLUkGqAz6PQXWmhzZoWpyx7I6XY5aF20TJ9lLgVEiw/s800/smokingsection.jpg", "comment_count": 0 }, { "title": "fitzgerald", "url": "https://cocktailvirgin.blogspot.com/2022/05/fitzgerald.html", "published": "2022-05-25T08:00:00.027-04:00", "updated": "2022-05-25T08:00:00.267-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Dale DeGroff", "source": "Rainbow Room", "year": null }, "categories": [ "bitters (Angostura)", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Gin (Alchemy Dry)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "4 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a rocks glass with ice (coupe without ice), and garnish with a lemon wheel (lemon twist).", "body_text": "1 1/2 oz Gin (Alchemy Dry)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n4 dash Angostura Bitters\nShake with ice, strain into a rocks glass with ice (coupe without ice), and garnish with a lemon wheel (lemon twist).\nAfter my bar shift two Wednesdays ago, I got home and needed a nightcap. I selected Dale DeGroff's\nThe New Craft of the Cocktail\nbook and spotted the Fitzgerald that I had been meaning to make for myself. I had previously made it for a pair of guests at Drink who claimed it was one of their parents' house cocktail. In the book, Dale described how he came up with this combination at the Rainbow Room on the fly for a guest looking to move past the Gin & Tonic as their summer cocktail. With a structure that reminded me of a\nPegu Club\nand a\nFine & Dandy\n, I was game to give this one a go. In the glass, the Fitzgerald showcased a lemon, juniper, and clove aroma. Next, lemon with a darker note on the sip led into gin, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsEmBpQDOHWfzpNTNCIyORTA-rSBPmDqQHERWPCiRR0TIqav_xesNrCHzpBPDp_NOXJCkxxxXMHXiksxVSd2bm0AvQ3gp-zbKVUMwACB4HuJgLUxaIr7BfmlblWnxBM4PdStS8ym29kgfexajlkbB6jznDJYfNrvdejrNdKmvt0_vrGILRZY_Zufjsw/s320/fitzgerald6890.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsEmBpQDOHWfzpNTNCIyORTA-rSBPmDqQHERWPCiRR0TIqav_xesNrCHzpBPDp_NOXJCkxxxXMHXiksxVSd2bm0AvQ3gp-zbKVUMwACB4HuJgLUxaIr7BfmlblWnxBM4PdStS8ym29kgfexajlkbB6jznDJYfNrvdejrNdKmvt0_vrGILRZY_Zufjsw/s800/fitzgerald6890.jpg", "comment_count": 0 }, { "title": "the san francisco treat", "url": "https://cocktailvirgin.blogspot.com/2022/05/the-san-francisco-treat.html", "published": "2022-05-26T08:00:00.012-04:00", "updated": "2022-05-26T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Fisher Loft at the Palihotel San Francisco", "year": null }, "categories": [ "bitters (mole)", "creme de banane", "fernet-branca", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz White Rum (Privateer Tres Aromatique)", "3/4 oz Crème de Banane (Tempus Fugit)", "1/4 oz Fernet Branca", "1/2 oz Lime Juice", "1 bsp Simple Syrup (Omit)", "3 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Shake with ice, strain into a Nick & Nora glass (coupe), and garnish with a lime wheel and cherry (omit).", "body_text": "1 1/2 oz White Rum (Privateer Tres Aromatique)\n3/4 oz Crème de Banane (Tempus Fugit)\n1/4 oz Fernet Branca\n1/2 oz Lime Juice\n1 bsp Simple Syrup (Omit)\n3 dash Chocolate Bitters (Angostura Cocoa)\nShake with ice, strain into a Nick & Nora glass (coupe), and garnish with a lime wheel and cherry (omit).\nTwo Thursdays ago, I ventured into Trevor Felch's\nSan Francisco Cocktails\nbook and spotted the San Francisco Treat that was different from the\none\nin Brad Parson's book save for the Fernet Branca element. This one crafted at the Fisher Loft at the Palihotel San Francisco had the Fernet-banana combination that I loved in the\nBanana Toronto\nbut here in a Daiquiri form akin to my\nTropical Depression\n. In the glass, the San Francisco Treat delivered caramel, cooked banana, and menthol aromas to the nose. Next, lime and caramel on the sip crossed into rum, banana, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9K48Swhp9KoHDexb3eUvUaKW-EX8lx84b_Gz3jTSx0FjxcbXypdqXr4JmQRJr2Voj17zHWeRTXIRZalXFMbx-91DkykCfhcgyzJ2Yq8N6eJ8oDSKNWkCrvbPPdUgAPKgQBzYcB6xNfhJtrLn4oz3mhBZjK_QFs7bbxum0xTJo6PrYFRBQvgdeXKNbKA/s320/sanfranciscotreat6893.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9K48Swhp9KoHDexb3eUvUaKW-EX8lx84b_Gz3jTSx0FjxcbXypdqXr4JmQRJr2Voj17zHWeRTXIRZalXFMbx-91DkykCfhcgyzJ2Yq8N6eJ8oDSKNWkCrvbPPdUgAPKgQBzYcB6xNfhJtrLn4oz3mhBZjK_QFs7bbxum0xTJo6PrYFRBQvgdeXKNbKA/s800/sanfranciscotreat6893.jpg", "comment_count": 0 }, { "title": "vaquero", "url": "https://cocktailvirgin.blogspot.com/2022/05/vaquero.html", "published": "2022-05-27T08:00:00.040-04:00", "updated": "2022-05-27T08:00:00.208-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (mole)", "mezcal", "suze", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Benedictine", "1/2 oz Suze Gentian Liqueur", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Benedictine\n1/2 oz Suze Gentian Liqueur\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Fridays ago after my bar shift, I began thinking about the gentian cocktails that I have recently made. Gentian liqueur pairs well both with mezcal in recipes like the\nSpring Blossom\nand with Benedictine in the\nEnigma of Desire\n,\nMums the Word\n, and other drinks. The 3:1 rye whiskey to mezcal base spirit is one that I have grown to appreciate through the years especially in Death & Co. recipes. Assembling all the components, I dubbed this one the Vaquero meaning cowboy. In the glass, the Vaquero greeted the senses with lemon, caramel, and smoke aromas. Next, a caramel sip rode into rye, smoky vegetal, and herbal flavors on the swallow with a chocolate finish. Overall, the swallow came across a bit sweeter than the sip; perhaps the Benedictine can be decreased by 1/8 to 1/4 oz to adjust for that balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpoYsFqSRsn2Ajx5xLOoRKY85r7z71HhdhqoX5olg0vhWkaf0yOcTJQW-QDvIaL4YM8m5XDZRNb-NGAsu3pPMaJ1PXT3uPe4y3fCGAcHZPuDF2SyNkEFusy2142kkjNFRih-mtkULaGVBHjmOIp6zSM7tN0F6XSDCuYJHSwqNzRFMER8rdVnpnj_xog/s320/vaquero6895.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpoYsFqSRsn2Ajx5xLOoRKY85r7z71HhdhqoX5olg0vhWkaf0yOcTJQW-QDvIaL4YM8m5XDZRNb-NGAsu3pPMaJ1PXT3uPe4y3fCGAcHZPuDF2SyNkEFusy2142kkjNFRih-mtkULaGVBHjmOIp6zSM7tN0F6XSDCuYJHSwqNzRFMER8rdVnpnj_xog/s800/vaquero6895.jpg", "comment_count": 0 }, { "title": "purgatory", "url": "https://cocktailvirgin.blogspot.com/2022/05/purgatory.html", "published": "2022-05-28T08:00:00.020-04:00", "updated": "2022-05-28T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ted Kilgore", "source": "Taste", "year": 2011 }, "categories": [ "benedictine", "chartreuse (green)", "whiskey (Rye)" ], "ingredients": [ "2 1/2 oz Rittenhouse Rye (2 oz)", "3/4 oz Benedictine (1/2 oz)", "3/4 oz Green Chartreuse (1/2 oz)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 1/2 oz Rittenhouse Rye (2 oz)\n3/4 oz Benedictine (1/2 oz)\n3/4 oz Green Chartreuse (1/2 oz)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago, I was in the mood for a nightcap to round off my work week. Therefore, I turned to a recipe that I had spotted on the\nKindred Cocktails\ndatabase called the Purgatory created by Ted Kilgore at Taste in St. Louis in or before 2011 when he posted it. Overall, it was at first reminiscent of the\nDiamondback\n, and later I recalled the\nLouis Special\nwith its equal parts of Chartreuse and Benedictine. Here, the Purgatory opened up with lemon and herbal aromas. Next, caramel notes on the sip lowered into rye, herbal, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38N3VEG6H1GkVrxuX3cyfV4uFWqgp2QEB88jaK6D3A3UfM12oWJYbWC_WuT5Y12ilM6Em5i85Nq6LFmwS6Zcj2cVHWte-HhqZVA93tmqfUFf3Xw6GAkyNGabUskYTU2Tr8mO3-839M4tQN04ph4vrt-f_55pOjogYYDbS_GcT-8IdAXd7RwnWVvfTYw/s320/purgatory6897.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38N3VEG6H1GkVrxuX3cyfV4uFWqgp2QEB88jaK6D3A3UfM12oWJYbWC_WuT5Y12ilM6Em5i85Nq6LFmwS6Zcj2cVHWte-HhqZVA93tmqfUFf3Xw6GAkyNGabUskYTU2Tr8mO3-839M4tQN04ph4vrt-f_55pOjogYYDbS_GcT-8IdAXd7RwnWVvfTYw/s800/purgatory6897.jpg", "comment_count": 0 }, { "title": "raging bull", "url": "https://cocktailvirgin.blogspot.com/2022/05/raging-bull.html", "published": "2022-05-29T08:00:00.028-04:00", "updated": "2022-05-29T08:00:00.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sandy De Almeida", "source": "Gladstone Hotel", "year": 2011 }, "categories": [ "aquavit", "averna", "bitters (mole)", "tequila" ], "ingredients": [ "1 oz Tequila (Cimarron Reposado)", "1 oz Aquavit (Linie)", "1 oz Averna", "2 dash Mole Bitters (Angostura Cocoa) (*)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Tequila (Cimarron Reposado)\n1 oz Aquavit (Linie)\n1 oz Averna\n2 dash Mole Bitters (Angostura Cocoa) (*)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\n(*) Mole bitters were not in the original but recommended in the comments.\nAnother recipe that I had spotted recently on\nKindred Cocktails\nwas the Raging Bull by Sandy De Almeida at Toronto's Gladstone Hotel in 2011. As a tequila-aquavit\nBlack Manhattan\n, I was intrigued especially with how well tequila and aquavit recently worked in the\nEleventh Hour\n. My hunch paid off for the Raging Bull was rather enjoyable and began with orange aromas over roasted vegetal fusing into caraway notes. Next, a caramel sip charged at caramelized vegetal flavors with caraway spice and chocolate on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWKeFB-pMZ2n6JioSB8dhreOX4F3Me-hYkK1EiOjbITcSK1MnAzoKLk5PNuupdeF0NhXPm_6uaiGytecdicZ90ogTXH6ISXCa3mlvE93QqeoyAASutehHnNz3PxxqXwQ8gyvmNOagHuqxwYVwnaSolmprO6oaXqIzxc8jR45NZ5X8GsoNtgJcUl1aug/s320/ragingbull.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWKeFB-pMZ2n6JioSB8dhreOX4F3Me-hYkK1EiOjbITcSK1MnAzoKLk5PNuupdeF0NhXPm_6uaiGytecdicZ90ogTXH6ISXCa3mlvE93QqeoyAASutehHnNz3PxxqXwQ8gyvmNOagHuqxwYVwnaSolmprO6oaXqIzxc8jR45NZ5X8GsoNtgJcUl1aug/s800/ragingbull.jpg", "comment_count": 0 }, { "title": "daiquiri variation (daren swisher)", "url": "https://cocktailvirgin.blogspot.com/2022/05/daiquiri-variation-daren-swisher.html", "published": "2022-05-30T08:00:00.015-04:00", "updated": "2022-05-30T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "shoreleave" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Daren Swisher", "source": "Daiquiris & Daisies", "year": null }, "categories": [ "#shoreleave", "bitters (Angostura)", "kahlua", "lime juice", "rum", "simple syrup (other)" ], "ingredients": [ "2 oz Bacardi Ocho Rum", "3/4 oz Lime Juice", "1/2 oz Panela Syrup (*)", "3 dash Coffee Cordial", "10 drop Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Bacardi Ocho Rum\n3/4 oz Lime Juice\n1/2 oz Panela Syrup (*)\n3 dash Coffee Cordial\n10 drop Angostura Bitters\nShake with ice and strain into a cocktail coupe.\n(*) Panela is a raw sugar derived from evaporated cane juice (boiled but not centrifuged) popular in Latin America.\nTwo Mondays ago, I attended the Daiquiri Dossier event at Shore Leave in Boston hosted by the\nRum Reader\n. The site's Ben Schaffer acted as moderator to a panel of Kyisha Davenport of the BarNoirBoston hospitality collective, Ryan Lotz of Shore Leave and other spots in the Traveler Street Hospitality group, Nika Orlovsky of the Baldwin Bar, and Daren Swisher of Daiquiris & Daisies. The panel discussed what an ideal Daiquiri meant to them, what were the ranges of acceptable variations to still feel like a Daiquiri, and what was the ideal balance for each of them. There was also a mention of Boston's tie in with the Daiquiri including the\nDaiquiri Time Out\n(I did chime in with observations mentioned in that link where I interviewed DTO founder Andrew Dietz). Over the course of the discussion, seven different Daiquiris were served as composed by the panelists using the sponsors' rums. Three of these seven were rather classic combinations of rum, lime, and sugar of some sort, but the other four had other sweeteners, juices, or accents like bitters. My favorite of the bunch was the one crafted by Daren Swisher as a riff of the Captain's Blood; I was able to track the Captain's Blood back to the 1947\nTrader Vic's Bartender's Guide\nas 1 1/2 oz Jamaican rum, 1/2 oz lime juice, 1 tsp Angostura Bitters. Here, Daren besides using Angostura Bitters utilized a darker sugar as well as touches of coffee cordial. This Daiquiri variation yielded caramel and coffee aromas. Next, caramel and lime notes on the sip sailed into rum, coffee, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFZNRopkdcS7c8_qv11vLrXACz2PTp76unV4KvLuqRoKwmzVV-jOfkxRCz_jLDBFP9c1brsE9QbzE5JGTGJT0EggLqeTJDMZhAS4vP-8lNMUJ_0Ul0qbQyg7UZG04y3q0h_dyaaT_-g4ipPnQ5D7qwPdLOhLwQaUz8Pqz2YmDcAyszLAJLlIIx5z2lw/s320/daquiridossier.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFZNRopkdcS7c8_qv11vLrXACz2PTp76unV4KvLuqRoKwmzVV-jOfkxRCz_jLDBFP9c1brsE9QbzE5JGTGJT0EggLqeTJDMZhAS4vP-8lNMUJ_0Ul0qbQyg7UZG04y3q0h_dyaaT_-g4ipPnQ5D7qwPdLOhLwQaUz8Pqz2YmDcAyszLAJLlIIx5z2lw/s800/daquiridossier.jpg", "comment_count": 0 }, { "title": "the glass man", "url": "https://cocktailvirgin.blogspot.com/2022/05/the-glass-man.html", "published": "2022-05-30T10:00:00.027-04:00", "updated": "2022-05-30T10:00:00.195-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Eli Sanchez", "source": "Inferno Room", "year": 2015 }, "categories": [ "cognac", "falernum", "lemon juice", "orgeat", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Cognac (Du Peyrat Selection)", "1/2 oz Light Jamaican Rum (Appleton Selection)", "1/2 oz Gold Barbados Rum (R.L. Seale 10 Year)", "3/4 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Orgeat", "1/4 oz Velvet Falernum" ], "instructions": "Shake with ice, strain into a rocks glass (Tiki mug) with crushed ice, and garnish with a mint sprig.", "body_text": "1 oz Cognac (Du Peyrat Selection)\n1/2 oz Light Jamaican Rum (Appleton Selection)\n1/2 oz Gold Barbados Rum (R.L. Seale 10 Year)\n3/4 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Orgeat\n1/4 oz Velvet Falernum\nShake with ice, strain into a rocks glass (Tiki mug) with crushed ice, and garnish with a mint sprig.\nAfter I got from the Daiquiri Dossiers, I was in the mood for some more rum; therefore, I found the screen capture on my phone of the Glass Man by Eli Sanchez at the Inferno Room in 2015. The recipe was published in the\nMinimalist Tiki\nbook but in an edition later than the one that I have, and the structure reminded me of my\nHariken\nthat was a mashup of a Japanese Cocktail with a Hurricane. Here, the Glass Man donated a mint over almond and passion fruit aroma. Next, a creamy lemon sip with passion fruit's tartness broke into Cognac, rum, earthy, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlFRHXD4fF_UGNzAtLSsKGx51gLcLQGGBIbIcdMsZNmycx38Ios9zxRCwF-ZLF0ZdUe8ZgrptTc_bl48epiSIhih95sR3v43jLblYWJVoRj8DMEfaeu19BeYOi_iKUpetDO6hJJ-k0eh-5fki2Hz2DfhdSoZdit3P261z1QctzJTLczUwKyBSgtQ2ow/s320/glassman6901.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlFRHXD4fF_UGNzAtLSsKGx51gLcLQGGBIbIcdMsZNmycx38Ios9zxRCwF-ZLF0ZdUe8ZgrptTc_bl48epiSIhih95sR3v43jLblYWJVoRj8DMEfaeu19BeYOi_iKUpetDO6hJJ-k0eh-5fki2Hz2DfhdSoZdit3P261z1QctzJTLczUwKyBSgtQ2ow/s800/glassman6901.jpg", "comment_count": 0 }, { "title": "mildred pierce", "url": "https://cocktailvirgin.blogspot.com/2022/05/mildred-pierce.html", "published": "2022-05-31T08:00:00.012-04:00", "updated": "2022-05-31T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Abigail Gullo", "source": "Compere Lapin", "year": null }, "categories": [ "aperol", "lemon juice", "mezcal", "pamplemousse" ], "ingredients": [ "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Aperol", "3/4 oz Grapefruit Liqueur (St. Elder)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a Nick & Nora glass, and garnish with a lemon twist. Shake Stir Sip", "body_text": "3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Aperol\n3/4 oz Grapefruit Liqueur (St. Elder)\n3/4 oz Lemon Juice\nShake with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I reached for Kara Newman's\nShake Stir Sip\nbook and spotted the Mildred Pierce named after the 1945 movie or perhaps the 1991 Sonic Youth tribute song. This lighter and citrussy equal parts number was crafted by Abigail Gullo at Compere Lapin in New Orleans, and it began with a lemon, grapefruit, and smoke aroma. Next, orange, lemon, and grapefruit notes on the sip fell into grapefruit and vegetal flavors on the swallow with an orange and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3wdtF3tL6bM59FwzofP9Qni1Tfs09wWkLYKNLDh3RLSJYY-x_ZMzKoUtNBBG6lgu2u49ljdO5pYH8EDkLlSt3W1p-X-jTd9UnCkIHpYR9BR0Tx9ioOm6D87gp3-aHuNZSCor75tG7ne5CLPPBlpGMpX69t7k_dXcuX-wxdTrKrN3VwbIt9aeWBBqjA/s320/mildredpierce6903.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3wdtF3tL6bM59FwzofP9Qni1Tfs09wWkLYKNLDh3RLSJYY-x_ZMzKoUtNBBG6lgu2u49ljdO5pYH8EDkLlSt3W1p-X-jTd9UnCkIHpYR9BR0Tx9ioOm6D87gp3-aHuNZSCor75tG7ne5CLPPBlpGMpX69t7k_dXcuX-wxdTrKrN3VwbIt9aeWBBqjA/s800/mildredpierce6903.jpg", "comment_count": 0 }, { "title": "cruel to be kind", "url": "https://cocktailvirgin.blogspot.com/2022/06/cruel-to-be-kind.html", "published": "2022-06-01T08:00:00.020-04:00", "updated": "2022-06-01T08:00:00.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Al Sotack", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "bitters (aromatic)", "gin", "grapefruit juice", "honey", "lime juice", "quinquina" ], "ingredients": [ "1 1/2 oz Tanqueray Gin (Tanqueray Malacca)", "1/2 oz Bonal Gentiane-Quina", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz 2:1 Honey Syrup (3/4 oz 1:1)", "1 dash Dale DeGroff's Pimento Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).", "body_text": "1 1/2 oz Tanqueray Gin (Tanqueray Malacca)\n1/2 oz Bonal Gentiane-Quina\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz 2:1 Honey Syrup (3/4 oz 1:1)\n1 dash Dale DeGroff's Pimento Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).\nAfter my bar shift two Wednesdays ago, I ventured into Death & Co.'s\nWelcome Home\nbook and was lured in by Al Sotack's 2014 Cruel to Be Kind. In the glass, it offered up grapefruit and pine aromas. Next, honey, grapefruit, lime, and grape notes on the sip led to gin, honey, and herbal flavors on the swallow with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ubZ3t6ce7uZ6-IYFpjZ4s6stU_RluhHhu-X2-6wDJGjcPmVx_MfG1G6dCpMgKqmEsDmjY-A5b4ZBf9xh-foid0W5SFmsR_ThtpmscWxiiXJrexp8Cc8pYUlFVImtfsw30EZer3bWPOdGpzdetnGb2mLDvJUxQOumZZfBekrClVzhll-xbauWDGfXFg/s320/crueltobekind6904.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ubZ3t6ce7uZ6-IYFpjZ4s6stU_RluhHhu-X2-6wDJGjcPmVx_MfG1G6dCpMgKqmEsDmjY-A5b4ZBf9xh-foid0W5SFmsR_ThtpmscWxiiXJrexp8Cc8pYUlFVImtfsw30EZer3bWPOdGpzdetnGb2mLDvJUxQOumZZfBekrClVzhll-xbauWDGfXFg/s800/crueltobekind6904.jpg", "comment_count": 0 }, { "title": "golden pineapple", "url": "https://cocktailvirgin.blogspot.com/2022/06/golden-pineapple.html", "published": "2022-06-02T08:00:00.005-04:00", "updated": "2022-06-02T08:00:00.206-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "bitters (mole)", "honey", "lemon juice", "rum", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded at work, Old Grand-Dad Bonded at home)", "1/2 oz Plantation Pineapple Rum", "1/2 oz Honey Syrup 1:1", "1/2 oz Lemon Juice", "1/8 oz Demerara Syrup", "2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded at work, Old Grand-Dad Bonded at home)\n1/2 oz Plantation Pineapple Rum\n1/2 oz Honey Syrup 1:1\n1/2 oz Lemon Juice\n1/8 oz Demerara Syrup\n2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays at Drink, I came up with Gold Rush variation for a guest by subbing out part of the Bourbon for pineapple rum and chocolate bitters. When I got home, I wanted to sink into the drink more than the straw taste that I had at work and made one for myself. I ended up dubbing it the Golden Pineapple since the Pickwick Papers as a tribute to the Dicken's novel that mentioned pineapple rum did not seem as appealing of a name. Here, the Golden Pineapple welcomed the senses with honey, lemon, tropical, and Bourbon aromas. Next, lemon and honey on the sip turned into Bourbon and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0u-Jc09H_ZO9rnUZZFh1VU7_uokJDxVHrrwJBIIkvqGoz7NYg2Ku4SmaMur-68K-RIp4UGaQSiLS7zHc2f5VIvyWfyodjkto8N21Wcv78MOm2jlRoSEFefTYMuAZI_FOfCBao43kkWWikzV9dAeV8QMBGCwLyUIdIkI--nRp25JDRStsEXsuHuTm9Q/s320/goldenpineapple6906.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0u-Jc09H_ZO9rnUZZFh1VU7_uokJDxVHrrwJBIIkvqGoz7NYg2Ku4SmaMur-68K-RIp4UGaQSiLS7zHc2f5VIvyWfyodjkto8N21Wcv78MOm2jlRoSEFefTYMuAZI_FOfCBao43kkWWikzV9dAeV8QMBGCwLyUIdIkI--nRp25JDRStsEXsuHuTm9Q/s800/goldenpineapple6906.jpg", "comment_count": 0 }, { "title": "en cuatro", "url": "https://cocktailvirgin.blogspot.com/2022/06/en-cuatro.html", "published": "2022-06-03T08:00:00.019-04:00", "updated": "2022-06-03T08:00:00.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Ivy Mix", "source": "Leyenda", "year": null }, "categories": [ "gin", "pisco", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Pisco (Encanto)", "3/4 oz Dry Gin (Tanqueray Malacca)", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Sweet Vermouth (Lacuesta Rojo)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist. Shake Stir Sip", "body_text": "3/4 oz Pisco (Encanto)\n3/4 oz Dry Gin (Tanqueray Malacca)\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Sweet Vermouth (Lacuesta Rojo)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nAfter work two Fridays ago, I returned to Kara Newman's\nShake Stir Sip\nbook and landed upon the En Cuatro created by Ivy Mix at Leyenda. The combination was a pisco-gin Perfect Martini reminiscent of her\n50-25-25\npisco-gin Dry Martini. The drink whose name translates to \"in fourths\" or \"in quarters\" began with a lemon and red grape bouquet. Next, a crisp sip with hints of red fruit gave way to earthy pisco, juniper, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwBrdRMlzBQg_vczz3KDprVNzAihphicbDbGgRlkmy0CfwfZeVQSmvrR8H8zn5DA27knE2J3CxNZz8TaGQmnaatxULyeIxlJedj_whuah-mzgHf_Q3FpCuriLqfMgrR_-TRkCDsD9tSIkqoG6H4yJkbv3Ro5kTiau0Y73L3b3QKFILJUvIPP3o7zBLA/s320/encuatro6908.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwBrdRMlzBQg_vczz3KDprVNzAihphicbDbGgRlkmy0CfwfZeVQSmvrR8H8zn5DA27knE2J3CxNZz8TaGQmnaatxULyeIxlJedj_whuah-mzgHf_Q3FpCuriLqfMgrR_-TRkCDsD9tSIkqoG6H4yJkbv3Ro5kTiau0Y73L3b3QKFILJUvIPP3o7zBLA/s800/encuatro6908.jpg", "comment_count": 0 }, { "title": "devil's highway", "url": "https://cocktailvirgin.blogspot.com/2022/06/devils-highway.html", "published": "2022-06-04T08:00:00.025-04:00", "updated": "2022-06-04T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "benedictine", "bitters (mole)", "honey", "scotch", "suze", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Arette Blanco at work, Cimarron Reposado at home)", "1/2 oz Islay Scotch (Laphroaig 10 Year)", "1/2 oz Suze Gentian Liqueur", "1/4 oz Benedictine", "1/4 oz Honey Syrup 1:1", "2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with a lemon twist (lemon oil only at work, twist at home).", "body_text": "1 1/2 oz Tequila (Arette Blanco at work, Cimarron Reposado at home)\n1/2 oz Islay Scotch (Laphroaig 10 Year)\n1/2 oz Suze Gentian Liqueur\n1/4 oz Benedictine\n1/4 oz Honey Syrup 1:1\n2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)\nBuild in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with a lemon twist (lemon oil only at work, twist at home).\nTwo Saturdays ago, a guest at Drink requested a tequila and Scotch cocktail. I was a little thrown by that since folks that want agave and smoke usually just opt for mezcal, but I set off to craft something on the fly in an Old Fashioned direction. I was still thinking of the\nVaquero\n's Suze-Benedictine combination, and I supplemented some of the sweetness with honey syrup. For a name, I later dubbed this the Devil's Highway after the Luis Alberto Urrea book. When I got home, I remade the drink for myself, and the Devil's Highway proffered a lemon, vegetal, and peat smoke aroma. Next, a honey-tinged sip drove into vegetal and herbal flavors on the swallow with a smoke and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2M5-8cbH0xCfXuURGdF1NWfR40wyTNf2RIp9najcafgoC0opTLottRQRo2ticad3_AFxjC5tzzM4FjN9RikqWowa8VYegD1k7R0NdUFLlcBk1gGXybVOy24tO0OACQJuXrF72FTFDMwbJJuS0itdaiVO3Qu_cxTy_Cmp6Gv7_HAnLI701GiSJGk1tA/s320/devilshighway6910.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2M5-8cbH0xCfXuURGdF1NWfR40wyTNf2RIp9najcafgoC0opTLottRQRo2ticad3_AFxjC5tzzM4FjN9RikqWowa8VYegD1k7R0NdUFLlcBk1gGXybVOy24tO0OACQJuXrF72FTFDMwbJJuS0itdaiVO3Qu_cxTy_Cmp6Gv7_HAnLI701GiSJGk1tA/s800/devilshighway6910.jpg", "comment_count": 0 }, { "title": "the man from nowhere", "url": "https://cocktailvirgin.blogspot.com/2022/06/the-man-from-nowhere.html", "published": "2022-06-05T08:00:00.020-04:00", "updated": "2022-06-05T08:00:00.214-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "bitters (mole)", "lime juice", "mezcal", "suze" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Suze Gentian Liqueur", "1/2 oz Benedictine", "1/2 oz Lime Juice", "2 dash Mole Bitters (Angostura Cocoa)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Suze Gentian Liqueur\n1/2 oz Benedictine\n1/2 oz Lime Juice\n2 dash Mole Bitters (Angostura Cocoa)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nI decided on Sunday night two weeks ago to continue tinkering with the Suze-Benedictine combination and took it in the direction of a mezcal citrus drink. For a name, I dubbed the creation The Man from Nowhere after the 1969 Spaghetti Western film. In the glass, it shared a vegetal, lime, and smoke aroma. Next, lime and caramel on the sip shot into smoky vegetal, herbal, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWbWEEnPxlSE3xO1r4vMatPYNBXDSiC9hphjNil1-p1sFAvJ9svsS7YZFbGUN40g1-uz7XrbMdYm8IWCQBMxNVycPDpHO97aDzgn0CZIrZdEOJ69H_V-3gDQ4e7UDFzR0vrmuPNT5_P_i0_wR5x2GQD5b93ToHwhF378Q50hqVndFu3JiGUc6H5sUsg/s320/themanfromnowhere6912.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWbWEEnPxlSE3xO1r4vMatPYNBXDSiC9hphjNil1-p1sFAvJ9svsS7YZFbGUN40g1-uz7XrbMdYm8IWCQBMxNVycPDpHO97aDzgn0CZIrZdEOJ69H_V-3gDQ4e7UDFzR0vrmuPNT5_P_i0_wR5x2GQD5b93ToHwhF378Q50hqVndFu3JiGUc6H5sUsg/s800/themanfromnowhere6912.jpg", "comment_count": 0 }, { "title": "mind maps", "url": "https://cocktailvirgin.blogspot.com/2022/06/mind-maps.html", "published": "2022-06-06T08:00:00.031-04:00", "updated": "2022-06-06T08:00:00.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Will Meredith", "source": "Lyaness", "year": null }, "categories": [ "bitters (Angostura)", "cointreau", "creme de cacao", "pear liqueur", "scotch", "sherry", "simple syrup" ], "ingredients": [ "1 3/4 oz Blended Scotch (Cutty Sark Prohibition)", "2 tsp Amontillado Sherry (Lustau)", "1 1/2 tsp Pear Liqueur (Rothman & Winter)", "1 tsp White Crème de Cacao (Bols)", "1 tsp Cointreau", "1/2 tsp Rich Simple Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 3/4 oz Blended Scotch (Cutty Sark Prohibition)\n2 tsp Amontillado Sherry (Lustau)\n1 1/2 tsp Pear Liqueur (Rothman & Winter)\n1 tsp White Crème de Cacao (Bols)\n1 tsp Cointreau\n1/2 tsp Rich Simple Syrup\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Mondays ago, I reached for Felipe Schrieberg's\nLondon Cocktails\nand landed upon the Mind Maps. The cocktail was created by Will Meredith at Lyaness based off the pear and chocolate notes he found in certain blended Scotches. Here, the Mind Maps proffered lemon, nutty grape, pear, and smoke aromas. Next, a semi-sweet grape sip led into Scotch, orange, and chocolate flavors on the swallow with a pear and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77teEJNsjWpu1qJDlHj4okOAnpOR23G0zj8PuCm0WG9QMVkXoe6QEB7npWJnAUe6eL6eiZeUL3D_0IZODGGKpFcpUnoUFfmzR8lpviN5FilzrsgLCTfBEvl6dLjojRrqXBJ_umNwouWnkdFBhKH965YdprevOsjBiHnCbqpJSXrVvYdOiIOcrBestKg/s320/mindmaps6914.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77teEJNsjWpu1qJDlHj4okOAnpOR23G0zj8PuCm0WG9QMVkXoe6QEB7npWJnAUe6eL6eiZeUL3D_0IZODGGKpFcpUnoUFfmzR8lpviN5FilzrsgLCTfBEvl6dLjojRrqXBJ_umNwouWnkdFBhKH965YdprevOsjBiHnCbqpJSXrVvYdOiIOcrBestKg/s800/mindmaps6914.jpg", "comment_count": 0 }, { "title": "great fitzgerald", "url": "https://cocktailvirgin.blogspot.com/2022/06/great-fitzgerald.html", "published": "2022-06-07T08:00:00.028-04:00", "updated": "2022-06-07T08:00:00.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nathan McCarley-O'Neill", "source": "Claridge's Bar", "year": null }, "categories": [ "absinthe", "amer picon", "lemon juice", "scotch", "sherry", "simple syrup" ], "ingredients": [ "40 mL Blended Whisky (1 1/2 oz Famous Grouse)", "10 mL Lustau Oloroso Sherry (2 tsp)", "5 mL Amer Picon (1 tsp Torani Amer)", "15 mL Lemon Juice (1/2 oz)", "15 mL Simple Syrup (1/2 oz)", "1 dash Pernod Absinthe (12 drop)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "40 mL Blended Whisky (1 1/2 oz Famous Grouse)\n10 mL Lustau Oloroso Sherry (2 tsp)\n5 mL Amer Picon (1 tsp Torani Amer)\n15 mL Lemon Juice (1/2 oz)\n15 mL Simple Syrup (1/2 oz)\n1 dash Pernod Absinthe (12 drop)\nShake with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nTwo Tuesdays ago, I kept with the London theme and selected the\nClaridge's Cocktail Book\nfor the evening's recipe. There, I was lured in by the Great Fitzgerald that was adapted by Nathan McCarley-O'Neill at the Claridge's Bar for it had a\nBarbara West\nvibe to it and was similar to Sam Treadway's take on that classic, namely\nThe Old (Barbara) West\n. The Great Fitzgerald welcomed the senses with an orange, lemon, and nutty grape bouquet. Next, lemon, grape, and caramel notes on the sip flowed into Scotch, nutty grape, and dark orange flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixG-UgM-7VkC4cqyCOIf6d6IU5NwwHAwwHW0AfVSJV8epFi8BFr1yGoUuiP03uc2GwJQZIr21NvcOijFmvAAoiAhfPbHcwyTpzhrf8Jm3cKc11lRBnm99q31UquYm8icS-ME9-OhwzlIUuXcLmqqMgV4bkurMUiF9L_Ph-I2UCmC-6tnVn4gU_Xo1LQ/s320/greatfitzgerald6917.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixG-UgM-7VkC4cqyCOIf6d6IU5NwwHAwwHW0AfVSJV8epFi8BFr1yGoUuiP03uc2GwJQZIr21NvcOijFmvAAoiAhfPbHcwyTpzhrf8Jm3cKc11lRBnm99q31UquYm8icS-ME9-OhwzlIUuXcLmqqMgV4bkurMUiF9L_Ph-I2UCmC-6tnVn4gU_Xo1LQ/s800/greatfitzgerald6917.jpg", "comment_count": 0 }, { "title": "rive droite", "url": "https://cocktailvirgin.blogspot.com/2022/06/rive-droite.html", "published": "2022-06-08T08:00:00.010-04:00", "updated": "2025-10-22T13:31:29.793-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "David Wondrich", "source": "Twitter", "year": null }, "categories": [ "gin", "lemon juice", "sloe gin", "vermouth (bianco)" ], "ingredients": [ "1 oz Hayman's Royal Dock Gin (Alchemy Dry)", "3/4 oz Fords Sloe Gin (Plymouth)", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Hayman's Royal Dock Gin (Alchemy Dry)\n3/4 oz Fords Sloe Gin (Plymouth)\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I was excited to try a recipe that David Wondrich posted in his\nTwitter\ncalled the Rive Droite. This tribute to the River Seine in Paris is a riff on the Parisian (gin, dry vermouth, crème de cassis) from\nThe Savoy Cocktail Book\nand takes things in a sloe plum instead of currant direction. Once prepared, the Rive Droite proffered a plum and lemon bouquet to the nose. Next, lemon and red oxidized fruit on the sip flowed into gin, plum, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBZtMUi4YXwrC9AC2m-XB5knJAEEIY4f_Pjt3jKvVIvn8ikHJPmomThwnImnX89f-AdA9jXw2nMiuVMWqbSQmDST49uzJRDXmsiN5P8qJExBWd1Zro1LlDlpY5PEpyKKAjYovBrbHxTRnVXwmGKJZKMC-98b6qx_9R3-8GxxeCrAX_0EDbc3TlF4dqw/s320/rivedroite6918.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBZtMUi4YXwrC9AC2m-XB5knJAEEIY4f_Pjt3jKvVIvn8ikHJPmomThwnImnX89f-AdA9jXw2nMiuVMWqbSQmDST49uzJRDXmsiN5P8qJExBWd1Zro1LlDlpY5PEpyKKAjYovBrbHxTRnVXwmGKJZKMC-98b6qx_9R3-8GxxeCrAX_0EDbc3TlF4dqw/s800/rivedroite6918.jpg", "comment_count": 0 }, { "title": "in bloom", "url": "https://cocktailvirgin.blogspot.com/2022/06/in-bloom.html", "published": "2022-06-09T08:00:00.014-04:00", "updated": "2022-06-09T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul Calvert", "source": "Pura Vida", "year": 2012 }, "categories": [ "campari", "mezcal", "st. germain", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "3/4 oz Sweet Vermouth (Lacuesta Rojo)", "1/2 oz Elderflower Liqueur (St. Elder)", "1/2 oz Campari" ], "instructions": "Stir with ice, strain into a cocktail coupe pre-rinsed with rose water, and garnish with orange oil from a flamed twist (unflamed).", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n3/4 oz Sweet Vermouth (Lacuesta Rojo)\n1/2 oz Elderflower Liqueur (St. Elder)\n1/2 oz Campari\nStir with ice, strain into a cocktail coupe pre-rinsed with rose water, and garnish with orange oil from a flamed twist (unflamed).\nTwo Thursdays ago, I spotted a recipe called In Bloom on\nKindred Cocktails\nthat reminded me a little of the\nSideways in Reverse\ngiven the Campari-elderflower combination. This recipe by Paul Calvert at Pura Vida in Atlanta circa 2012 took the duo in a citrus-free mezcal direction. Here, the drink gave forth orange oil, rose, bitter orange, and elderflower aromas. Next, a white grape sip launched into smoky vegetal, floral, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMopVfAy2wivg-qoeKU3EQF18KT-AHsK_abyTw95bXTxO4-OCmQEFYxQPNIP10yn3X7Is0wPhPzX7OLUWar-brXK0BiI4DmABVZwbfw8Snpp8Kp07uOcS57bQj6VLr_4HCbLTdaIMexHBTZdnu9tBPJsyhEdGxLvULPnhR9s2Va_8EGDohTjDkcoRkg/s320/inbloom6921.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMopVfAy2wivg-qoeKU3EQF18KT-AHsK_abyTw95bXTxO4-OCmQEFYxQPNIP10yn3X7Is0wPhPzX7OLUWar-brXK0BiI4DmABVZwbfw8Snpp8Kp07uOcS57bQj6VLr_4HCbLTdaIMexHBTZdnu9tBPJsyhEdGxLvULPnhR9s2Va_8EGDohTjDkcoRkg/s800/inbloom6921.jpg", "comment_count": 0 }, { "title": "pickwick club", "url": "https://cocktailvirgin.blogspot.com/2022/06/pickwick-club.html", "published": "2022-06-10T08:00:00.039-04:00", "updated": "2022-06-10T08:00:00.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "*original", "bitters (Angostura)", "bitters (mole)", "passion fruit syrup", "pimento dram", "rum", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Plantation Pineapple Rum", "1/4 oz Plantation OFTD Overproof Rum", "1/4 oz Passion Fruit Syrup", "1/4 oz Vanilla Syrup", "1/4 oz Allspice Dram (St. Elizabeth at work, Hamilton's at home)", "2 dash Angostura Bitters", "2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)", "1 dash Absinthe (10 drop Kübler at work, 10 drop St. George at home)" ], "instructions": "Build in a double old fashioned glass, add a big ice cube, stir to mix and chill, and garnish with orange oil from a twist.", "body_text": "2 oz Plantation Pineapple Rum\n1/4 oz Plantation OFTD Overproof Rum\n1/4 oz Passion Fruit Syrup\n1/4 oz Vanilla Syrup\n1/4 oz Allspice Dram (St. Elizabeth at work, Hamilton's at home)\n2 dash Angostura Bitters\n2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)\n1 dash Absinthe (10 drop Kübler at work, 10 drop St. George at home)\nBuild in a double old fashioned glass, add a big ice cube, stir to mix and chill, and garnish with orange oil from a twist.\nTwo Fridays ago, a guest at Drink wanted an Old Fashioned but fruity, and I decided to take things in a tropical bend instead of going an apple brandy and grenadine direction. To a base of Plantation's pineapple rum, I sweetened things with Don's Spices #2 (vanilla syrup and allspice dram) and passion fruit syrup and used a bitters trinity of Angostura, mole, and absinthe. Since the volume was a quarter ounce shy of 3 ounces, I supplemented it with a splash of Plantation OFTD Rum to round out the mix. That guest and the two guests that I made it for later that evening enjoyed it so much that I made it for myself once I got home. That one yielded an orange, caramel, and vanilla aroma. Next, caramel and cooked pineapple notes on the sip sailed into rum, pineapple, passion fruit, vanilla, allspice, and clove flavors on the swallow. For a name, I dubbed it the Pickwick Club after the social venue in the Charles Dicken's novel that inspired the rum's creation in the first place.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ95XWu73Af49NVOUMb5zF026D1Qwaa14qCvy5VVPvh62mBh7UN2jN490hgcnn3ymlAVgN8QreTnpMnPucVntcFy5k6cLAYAX90q1sfcZnBC9nlwBnWnN0UmprEmtMwrwKKkfIVeF6wM8pT1vxPFcOGPpEOkxhWTgt31w8WWkmXmrNZgC3PEGUSi1ICw/s320/pickwick6922.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ95XWu73Af49NVOUMb5zF026D1Qwaa14qCvy5VVPvh62mBh7UN2jN490hgcnn3ymlAVgN8QreTnpMnPucVntcFy5k6cLAYAX90q1sfcZnBC9nlwBnWnN0UmprEmtMwrwKKkfIVeF6wM8pT1vxPFcOGPpEOkxhWTgt31w8WWkmXmrNZgC3PEGUSi1ICw/s800/pickwick6922.jpg", "comment_count": 0 }, { "title": "trouble with find me", "url": "https://cocktailvirgin.blogspot.com/2022/06/trouble-with-find-me.html", "published": "2022-06-11T08:00:00.025-04:00", "updated": "2022-06-11T08:00:00.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "amaro nonino", "rum", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Smith & Cross Rum", "1/4 oz Amaro Nonino", "1 tsp Demerara Syrup (1/4 oz 1:1)" ], "instructions": "Stir with ice and strain into a double old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Smith & Cross Rum\n1/4 oz Amaro Nonino\n1 tsp Demerara Syrup (1/4 oz 1:1)\nStir with ice and strain into a double old fashioned glass with a large ice cube.\nAfter my bar shift two Saturdays ago, I was desiring something strong and simple to make at home to end my work week. The recipe that I opted for was Trouble Will Find Me by New York City bartender Rafa Garcia Febles in 2014 that he posted on\nKindred Cocktails\n. The concept of a 3:1 Bourbon to Smith & Cross Rum Old Fashioned sounded about right, and it reminded me of Sam Ross'\nKing Kong\nwith Amaro Nonino and Demerara syrup in place of that one's banana liqueur and bitters. In the glass, the Trouble Will Find Me donated a rum funk and caramel nose that led into a caramel sip. Next, Bourbon, funky rum, and orange flavors rounded out the swallow. Overall, it was delightful but I feel that the flavor profile might benefit with a doubling of the Amaro Nonino.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuIGcqdb_mK5Vg31VBRgxJnut0leAIfuosdg09CLd0XRAvxfzdIKaqGfBcIFFVhofNquQz-7Mp475jzlhklRDxG7kiXCFDQN0hUVMaiBEv00weQTHibsryBHubf3Y-ZrlBidmEob5JV4tVtZoe7EnpOtrCA3okjpQzzFvz1n8bKudopJBSr8ZFNwtkw/s320/troublewillfind6924.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuIGcqdb_mK5Vg31VBRgxJnut0leAIfuosdg09CLd0XRAvxfzdIKaqGfBcIFFVhofNquQz-7Mp475jzlhklRDxG7kiXCFDQN0hUVMaiBEv00weQTHibsryBHubf3Y-ZrlBidmEob5JV4tVtZoe7EnpOtrCA3okjpQzzFvz1n8bKudopJBSr8ZFNwtkw/s800/troublewillfind6924.jpg", "comment_count": 0 }, { "title": "cantinflas mustache", "url": "https://cocktailvirgin.blogspot.com/2022/06/cantinflas-mustache.html", "published": "2022-06-12T08:00:00.002-04:00", "updated": "2022-06-12T08:00:00.208-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "mezcal", "quinquina", "tequila" ], "ingredients": [ "3/4 oz Reposado Tequila (Cimarron)", "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Amaro Meletti", "3/4 oz Bonal Gentiane-Quina", "2 dash Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a cocktail coupe (or rocks glass), and garnish with an orange twist.", "body_text": "3/4 oz Reposado Tequila (Cimarron)\n3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Amaro Meletti\n3/4 oz Bonal Gentiane-Quina\n2 dash Mole Bitters (Angostura Cocoa)\nStir with ice, strain into a cocktail coupe (or rocks glass), and garnish with an orange twist.\nTwo Sundays ago, I spotted my bottle of Amaro Meletti and was reminded of the\nSharpie Mustache\n. I decided to take Chris Elford's recipe and swap out the rye and gin for reposado tequila and mezcal to take it in a Mexican direction; in addition, I felt that some chocolate mole bitters would be a benefit here. For a name, I dubbed this one the Cantinflas Mustache after the style made popular by Mexican actors. In the glass, the drink proffered an orange, smoke, caramel, and floral bouquet to the nose. Next, grape and caramel notes on the sip cut into smoky, vegetal, and violet floral flavors on the swallow with a chocolate and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EkcZtxacTb1ovJCMxSC1JWVhnlBuJlhc1mCC1UdTL1fwwVLG-cOvTMrawlWe-nwWUNx4M2589JjtNlwqvWfBi06HQPbV4q7ulTa6oQVy46d7AfSpaf68apXfXb8_UKU6WYEzK35O_DpO8x7p3HkmaOA1QzkaT_dznVQzhCZ9kuHkp1aDUNDV0qphBw/s320/cantinflas6926.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EkcZtxacTb1ovJCMxSC1JWVhnlBuJlhc1mCC1UdTL1fwwVLG-cOvTMrawlWe-nwWUNx4M2589JjtNlwqvWfBi06HQPbV4q7ulTa6oQVy46d7AfSpaf68apXfXb8_UKU6WYEzK35O_DpO8x7p3HkmaOA1QzkaT_dznVQzhCZ9kuHkp1aDUNDV0qphBw/s800/cantinflas6926.jpg", "comment_count": 1 }, { "title": "carpenter's hand", "url": "https://cocktailvirgin.blogspot.com/2022/06/carpenters-hand.html", "published": "2022-06-13T08:00:00.033-04:00", "updated": "2022-06-13T08:00:00.198-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Chris Lane", "source": "Lolinda", "year": 2013 }, "categories": [ "brandy", "drambuie", "sherry" ], "ingredients": [ "2 oz Armagnac (Marie Duffau Bas Armagnac Napoleon)", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Drambuie" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "2 oz Armagnac (Marie Duffau Bas Armagnac Napoleon)\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Drambuie\nBuild in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.\nTwo Mondays ago, I stopped into Ball Square Fine Wines and spotted the delicious Armagnac, Marie Duffau Napoleon, that I was introduced to in the\nSmoking Section\nat Coquette. I had run through my last bottle of Armagnac a few months ago, and the price was too good to pass up. That evening, I set off to find a recipe that would highlight the spirit and uncovered the Carpenter's Hand by Chris Lane at San Francisco's Lolinda which was published in\nImbibe Magazine\nin 2013 via\nKindred Cocktails\n. Once mixed, it offered an orange oil over raisin and prune aroma. Next, grape notes on the sip flowed into brandy, honey, and dried fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKyOrVFIBt59i7r7jk17AW6L5oZ1P7qZ2yHuvjBdNwHrAP2Rkwx4fsFOj-AIwAcYAUhjchQ1PZjH8KEf_93dJciAlzIxJGql6fBEoi71Fk0D9ujovkoKl-5eH7s8fWVmtqHxMnbEWIqBpSuWKsd5sLkS2Geb6go4ZCzS-sMCeBdybFcPO8voLOQPb-g/s320/carpentershand6929.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKyOrVFIBt59i7r7jk17AW6L5oZ1P7qZ2yHuvjBdNwHrAP2Rkwx4fsFOj-AIwAcYAUhjchQ1PZjH8KEf_93dJciAlzIxJGql6fBEoi71Fk0D9ujovkoKl-5eH7s8fWVmtqHxMnbEWIqBpSuWKsd5sLkS2Geb6go4ZCzS-sMCeBdybFcPO8voLOQPb-g/s800/carpentershand6929.jpg", "comment_count": 0 }, { "title": "black powder", "url": "https://cocktailvirgin.blogspot.com/2022/06/black-powder.html", "published": "2022-06-14T08:00:00.017-04:00", "updated": "2022-06-14T08:00:00.201-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Scott Teague", "source": "Welcome Home", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "brandy", "maple syrup", "mezcal", "pimento dram" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "1 oz Tariquet VS Armagnac (Marie Duffau Napoleon Armagnac)", "1 tsp Maple Syrup", "1/2 tsp St. Elizabeth Allspice Dram (Hamilton's)", "1 dash Orange Bitters (Angostura Orange)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n1 oz Tariquet VS Armagnac (Marie Duffau Napoleon Armagnac)\n1 tsp Maple Syrup\n1/2 tsp St. Elizabeth Allspice Dram (Hamilton's)\n1 dash Orange Bitters (Angostura Orange)\n1 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).\nTwo Tuesdays ago, I turned to the third Death & Co. book,\nWelcome Home\n, and found another recipe that would utilize Armagnac. That one was the Black Powder by Scott Teague in 2013 that reminded me of the\n3am on Saint Mark's Place\ngiven the split spirit Old Fashioned style containing mezcal and maple. Here, the Black Powder lit things off with orange, grape, vegetal, and smoke aromas. Next, grape and maple notes on the sip fired into brandy, smoky mezcal, maple, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDb3ycH8i7UPuUafiTeNBWYnzCNFf1OcEAvEzjJCKkniSmS28vEYKx_GiQUTcVInxT1eToL4jhqtau8apim11OzaM67FbcpDO1TBNQwoBobx8G2CRR0YsMIrDC-UmaVNpyIwwiet_ks8Hkwr3y1qCPG6-B3OHAIv7HlJPrZnPehb7fODDPQ2Oiy_VOw/s320/blackpowder6930b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDb3ycH8i7UPuUafiTeNBWYnzCNFf1OcEAvEzjJCKkniSmS28vEYKx_GiQUTcVInxT1eToL4jhqtau8apim11OzaM67FbcpDO1TBNQwoBobx8G2CRR0YsMIrDC-UmaVNpyIwwiet_ks8Hkwr3y1qCPG6-B3OHAIv7HlJPrZnPehb7fODDPQ2Oiy_VOw/s800/blackpowder6930b.jpg", "comment_count": 0 }, { "title": "enzoni", "url": "https://cocktailvirgin.blogspot.com/2022/06/enzoni.html", "published": "2022-06-15T08:00:00.016-04:00", "updated": "2022-06-15T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Vincenzo \"Enzo\" Errico", "source": "Milk & Honey", "year": 2003 }, "categories": [ "campari", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Gin (Martin Miller Westbourne)", "1 oz Campari", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "4 Grapes (*)" ], "instructions": "Muddle the grapes, add the rest of the ingredients, and shake with ice. Double strain into a double old fashioned glass with ice (coupe without ice) and garnish with a grape and orange slice (grape only).", "body_text": "1 oz Gin (Martin Miller Westbourne)\n1 oz Campari\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n4 Grapes (*)\nMuddle the grapes, add the rest of the ingredients, and shake with ice. Double strain into a double old fashioned glass with ice (coupe without ice) and garnish with a grape and orange slice (grape only).\n(*) Other recipes online have specified for green grapes, but I had red ones with white flesh on hand.\nAfter my bar shift two Wednesdays ago, I opened the fridge when I got home and spotted grapes. This made me think of the Negroni variation the Enzoni despite that one generally calling for green grapes and these were red. The recipe in\nA Spot at the Bar\ndid not specify though, and I set off to make this 2003 Milk & Honey creation by Vincenzo \"Enzo\" Errico. In the glass, the Enzoni showcased a grape and bitter orange aroma. Next, lemon and white grape notes on the sip flowed into gin and bitter orange flavors on the swallow with a fresh grape softness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1o4QcG5cHchmMVkbjLYHdlyF4yDRDRPfEr-CWCXIZlIA16CfFvoZB2jg7VKDlkkRFz9FeQlugfxlRymif_2HCQ4sFdDE6BrBqhEffYjeQkUjlbAZaG5JYOxU-wz9U6I0diPxn3U9o9qBz2qJoKX2Fi5hGeuAWUJDbhtlxIDdiEzz02R8bW5BVY-ZKMg/s320/enzoni6933.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1o4QcG5cHchmMVkbjLYHdlyF4yDRDRPfEr-CWCXIZlIA16CfFvoZB2jg7VKDlkkRFz9FeQlugfxlRymif_2HCQ4sFdDE6BrBqhEffYjeQkUjlbAZaG5JYOxU-wz9U6I0diPxn3U9o9qBz2qJoKX2Fi5hGeuAWUJDbhtlxIDdiEzz02R8bW5BVY-ZKMg/s800/enzoni6933.jpg", "comment_count": 2 }, { "title": "leapfrog", "url": "https://cocktailvirgin.blogspot.com/2022/06/leapfrog.html", "published": "2022-06-16T08:00:00.019-04:00", "updated": "2022-06-16T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jim Meehan", "source": "PDT Cocktail Book", "year": 2007 }, "categories": [ "apricot liqueur", "bitters (orange)", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "2 oz Plymouth Gin (Darnley's View)", "3/4 oz Lemon Juice", "1/2 oz Rothman & Winter Orchard Apricot", "1/4 oz Simple Syrup", "2 dash Orange Bitters (Angostura Orange)", "6 leaf Mint" ], "instructions": "Shake with ice and double strain into a cocktail coupe.", "body_text": "2 oz Plymouth Gin (Darnley's View)\n3/4 oz Lemon Juice\n1/2 oz Rothman & Winter Orchard Apricot\n1/4 oz Simple Syrup\n2 dash Orange Bitters (Angostura Orange)\n6 leaf Mint\nShake with ice and double strain into a cocktail coupe.\nTwo Thursdays ago, I opened up the\nPDT Cocktail Book\nand spotted Jim Meehan's 2007 Leapfrog. His recipe was a riff on Tom Bullock's Leaping Frog in\nThe Ideal Bartender\n; to the classic of apricot brandy (most likely unsweetened eau de vie) and lime juice, Jim added gin, mint, and bitters besides utilizing a sweetened apricot liqueur. In the glass, the Leapfrog showcased an apricot and mint aroma. Next, lemon and orchard fruit notes on the sip swam towards gin, apricot, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISXxXSXHj_Ws5OVhLv-rsjrIRiiredMtM3nlvp9ZwuWNwyoh6O5PZFISvcuuagrHIn1T7ihx481OWvs2qgLach4fTIK-ePgiQzdwYbOOW9qw06A4FaqWOfue8KD4R_-FHZo-LdBuEVC6oWUr_5C3sMyyG00ssTHVqHyQAJPhbz8kz08T434OqbIXRYA/s320/leapfrog6934.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISXxXSXHj_Ws5OVhLv-rsjrIRiiredMtM3nlvp9ZwuWNwyoh6O5PZFISvcuuagrHIn1T7ihx481OWvs2qgLach4fTIK-ePgiQzdwYbOOW9qw06A4FaqWOfue8KD4R_-FHZo-LdBuEVC6oWUr_5C3sMyyG00ssTHVqHyQAJPhbz8kz08T434OqbIXRYA/s800/leapfrog6934.jpg", "comment_count": 0 }, { "title": "pirate radio", "url": "https://cocktailvirgin.blogspot.com/2022/06/pirate-radio.html", "published": "2022-06-17T08:00:00.016-04:00", "updated": "2022-06-17T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jason Walsh", "source": "nycmixology", "year": null }, "categories": [ "chartreuse (green)", "lillet", "rum", "suze" ], "ingredients": [ "1 1/2 oz Pineapple Rum (Plantation)", "1 oz Cocchi Americano", "1/2 oz Green Chartreuse", "1/2 oz Suze Gentian Liqueur" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orchid or tulip leaf (omit).", "body_text": "1 1/2 oz Pineapple Rum (Plantation)\n1 oz Cocchi Americano\n1/2 oz Green Chartreuse\n1/2 oz Suze Gentian Liqueur\nStir with ice, strain into a cocktail coupe, and garnish with an orchid or tulip leaf (omit).\nTwo Fridays ago, I had spotted a drink called Pirate Radio in my\nInstagram\nfeed, and I was able to track it back to @nycmixology a/k/a Jason Walsh. The structure reminded me of Sother Teague's version of the\nDisco Ball\n, and the combination of Green Chartreuse and gentian liqueur was one that worked rather well in the\nMaroon Beret\n. Here, things began with an earthy, floral, and herbal bouquet. Next, light orchard fruit notes on the sip tuned into pineapple, herbal, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93uI7Gs4aIcoCk4FmKQsREMHFkLZpsrjuRRWAwlO47Y27tqNnmeQ-8vnETwUdkN8oegXgshwwr4LFCPCDQ-yj8XUDqaTLYG0fchzV206SBU7B66HjogJhIy_1lVwn1DvjX0Sg8Q5PhACYneMl7iwavabFH9R-gUI-kdqQ0frUMXXesOTVWKu_ZnsnkQ/s320/pirateradio6937.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93uI7Gs4aIcoCk4FmKQsREMHFkLZpsrjuRRWAwlO47Y27tqNnmeQ-8vnETwUdkN8oegXgshwwr4LFCPCDQ-yj8XUDqaTLYG0fchzV206SBU7B66HjogJhIy_1lVwn1DvjX0Sg8Q5PhACYneMl7iwavabFH9R-gUI-kdqQ0frUMXXesOTVWKu_ZnsnkQ/s800/pirateradio6937.jpg", "comment_count": 0 }, { "title": "gilded paloma", "url": "https://cocktailvirgin.blogspot.com/2022/06/gilded-paloma.html", "published": "2022-06-18T08:00:00.029-04:00", "updated": "2022-06-18T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "#drink", "*original", "grapefruit juice", "lime juice", "pineapple juice", "simple syrup (cinnamon)", "soda", "tequila" ], "ingredients": [ "2 oz Arette Blanco Tequila", "1 oz Grapefruit Juice", "1 oz Pineapple Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a Collins glass with ice and ~2 oz soda water, and garnish with a grapefruit twist.", "body_text": "2 oz Arette Blanco Tequila\n1 oz Grapefruit Juice\n1 oz Pineapple Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a Collins glass with ice and ~2 oz soda water, and garnish with a grapefruit twist.\nOne of the drinks that I serve to guests at Drink called the\nGilda\nhas become popular enough that other bartenders picked up on it and began offering it too. The Gilda was created at Death & Co. in New York and is a great combination of blanco tequila, pineapple, lime, and cinnamon, and when someone requested a drink something like a Paloma on night, I decided to mash up that classic with that delightful combination. Soon the name \"Gilda Paloma\" morphed into \"Gilded Paloma,\" and I finally got around to posting it here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjNU0yTNrEWk-6yNL5q6pG7z8iXvV5Iojzhv0z5QEX5DVD-2lI8KJas5pW8YQjk-K6XY_WW7yakqlwho7LHw3SWdVlVVZS-lcDjOcXMRhirY3h1I4vnpSoTFXc7txvUvby4NAjIKNAxPiDLL2goEsWdMSi-iVmO13rhjv6jSrLvV9SdvC8Oc1PYbgUQ/s320/gildedpaloma.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjNU0yTNrEWk-6yNL5q6pG7z8iXvV5Iojzhv0z5QEX5DVD-2lI8KJas5pW8YQjk-K6XY_WW7yakqlwho7LHw3SWdVlVVZS-lcDjOcXMRhirY3h1I4vnpSoTFXc7txvUvby4NAjIKNAxPiDLL2goEsWdMSi-iVmO13rhjv6jSrLvV9SdvC8Oc1PYbgUQ/s800/gildedpaloma.jpg", "comment_count": 0 }, { "title": "jose marti especial", "url": "https://cocktailvirgin.blogspot.com/2022/06/jose-marti-especial.html", "published": "2022-06-19T08:00:00.026-04:00", "updated": "2022-06-19T08:00:00.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Andy Loudon", "source": "Satan's Whiskers", "year": null }, "categories": [ "absinthe", "lime juice", "rum (white)", "sherry", "simple syrup" ], "ingredients": [ "40 mL Havana Club 3 Year White Rum (1 1/2 oz Tommy Bahama White)", "15 mL Lustau Fino Sherry (1/2 oz Tio Pepe)", "20 mL Lime Juice (1/2 oz)", "15 mL Simple Syrup (1/2 oz)", "5 mL Pernod Absinthe (1 tsp)", "4 Cloves" ], "instructions": "Shake with ice and double strain into a cocktail coupe.", "body_text": "40 mL Havana Club 3 Year White Rum (1 1/2 oz Tommy Bahama White)\n15 mL Lustau Fino Sherry (1/2 oz Tio Pepe)\n20 mL Lime Juice (1/2 oz)\n15 mL Simple Syrup (1/2 oz)\n5 mL Pernod Absinthe (1 tsp)\n4 Cloves\nShake with ice and double strain into a cocktail coupe.\nTwo Sundays ago, I reached for the\nClaridge's Cocktail Book\nand spotted the José Martí Especial that reminded me a little of the\nDeath & Sundries\ngiven the Daiquiri with Fino sherry structure. The recipe was crafted at Satan's Whiskers in London by Andy Loudon, and it went in an absinthe and clove direction opposed to the chocolate and mint one in the Cane & Table drink. Here, the José Martí Especial proffered an anise and licorice aroma from the Pernod Absinthe. Next, a semi-dry lime sip flowed into rum and herbal flavors on the swallow with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd6W1DG0E0UffOxB9CARdCbkU1TNguOVOfLWrlCwAborDzAwUEicnrmLQ9yD08-f4oPYzEMqIndwb8rezSeChVVSLIMaJj1g2XgGQeV6-VU3aLL8IjmLW4d8DbJLGF-ptaV4rmN_8KSoTSWqRdXm7tPZb6BiNl6B0OAVFQ6mnuX7wPFZ4Uq59W7desg/s320/josemarti6938.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd6W1DG0E0UffOxB9CARdCbkU1TNguOVOfLWrlCwAborDzAwUEicnrmLQ9yD08-f4oPYzEMqIndwb8rezSeChVVSLIMaJj1g2XgGQeV6-VU3aLL8IjmLW4d8DbJLGF-ptaV4rmN_8KSoTSWqRdXm7tPZb6BiNl6B0OAVFQ6mnuX7wPFZ4Uq59W7desg/s800/josemarti6938.jpg", "comment_count": 0 }, { "title": "diamondback colada", "url": "https://cocktailvirgin.blogspot.com/2022/06/diamondback-colada.html", "published": "2022-06-20T08:00:00.032-04:00", "updated": "2022-06-20T08:00:00.183-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "daiquirisdaisies" ], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Joe Cammarata", "source": "Daiquiris & Daisies", "year": null }, "categories": [ "#daiquirisdaisies", "applejack", "chartreuse (green)", "lemon juice", "pineapple juice", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye Whiskey", "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Green Chartreuse", "3/4 oz Coconut Cream", "3/4 oz Pineapple Juice", "3/4 oz Lemon Juice" ], "instructions": "Shake briefly with crushed ice, pour into a Tiki mug such as a coconut one, and add a straw.", "body_text": "3/4 oz Rittenhouse Rye Whiskey\n3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Green Chartreuse\n3/4 oz Coconut Cream\n3/4 oz Pineapple Juice\n3/4 oz Lemon Juice\nShake briefly with crushed ice, pour into a Tiki mug such as a coconut one, and add a straw.\nAfter attending the USBG Boston meeting featuring Conniption Gin at the Bostonia Public House two Mondays ago, I decided to head over to nearby Daiquiris & Daisies for a drink. There, I was greeted by bartender and co-proprietor Joe Cammarata who made me the Diamondback Colada that I requested from the menu. For this mashup, they went with the Green Chartreuse variation of the\nDiamondback\nas the spirit in a\nPiña Colada\n. The combination presented a herbal aroma with hints of apricot and rye to the nose. Next, pineapple and coconut notes on the sip slithered into apple, rye, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVcTzWrlr7dLvM7vK5Its6_lENFYRupuQBNzsGkDiICV39xWQZ2DKz9XGVV72YWGk2L84kKAbSINEmo23kjoh06IUzQLClOgZ2ZKlFWUcxDjNSEcyQelIPwdSiCucCWVuPTDgbRikJa5pymaE907KyHoN9nV9Nk_rmsctr7lYA0vU8dmoFBK5Hk29vQ/s320/diamondbackcolada.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVcTzWrlr7dLvM7vK5Its6_lENFYRupuQBNzsGkDiICV39xWQZ2DKz9XGVV72YWGk2L84kKAbSINEmo23kjoh06IUzQLClOgZ2ZKlFWUcxDjNSEcyQelIPwdSiCucCWVuPTDgbRikJa5pymaE907KyHoN9nV9Nk_rmsctr7lYA0vU8dmoFBK5Hk29vQ/s800/diamondbackcolada.jpg", "comment_count": 0 }, { "title": "speaking in tongues", "url": "https://cocktailvirgin.blogspot.com/2022/06/speaking-in-tongues.html", "published": "2022-06-21T08:00:00.020-04:00", "updated": "2022-06-21T08:00:00.218-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "muddle", "attribution": { "creator": "Mike Ryan", "source": "Sable", "year": 2010 }, "categories": [ "amaro", "bitters (Angostura)", "bitters (Peychaud's)", "lemon juice", "mezcal", "simple syrup" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Luxardo Amaro Abano", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup 1:1", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters", "1 Strawberry" ], "instructions": "Muddle the strawberry, add the rest of the ingredients, and shake with ice. Double strain into a cocktail coupe and garnish with a half strawberry.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Luxardo Amaro Abano\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup 1:1\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\n1 Strawberry\nMuddle the strawberry, add the rest of the ingredients, and shake with ice. Double strain into a cocktail coupe and garnish with a half strawberry.\nTwo Tuesdays ago, the strawberries in the refrigerator inspired me to search\nKindred Cocktails\nfor a use. There, I landed upon Speaking in Tongues by Mike Ryan at Sable in Chicago via a 2010\nImbibe Magazine\narticle. I did enjoy a light\nriff\non the drink at Brick & Mortar back in 2013 where they utilized a Tequila Por Mi Amante-like strawberry infusion of crema de mezcal instead of a muddled strawberry as well as reduced the simple and citrus. Once prepared, the Speaking in Tongues showcased a strawberry, vegetal, and hit of smoke aroma. Next, caramel, lemon, and berry notes on the sip translated into mezcal, berry, herbal, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHpqFqLiZAmjxR5bdDnQ_2ceSDMBlPrxcl84wZyue9a2lNSOqSeIL1_lZ2wEeSisppy4VmvUPHp_dWv77RAaoLFWR0s5rDDF1i8NQXzI7arq-X3vA29Y6chwl4BN1EgxX_xWyIUh6-ZCbfBpuoRBdg1RKD0IB9B-fkcGBBXbivDkT5fqE5Mnh2fkl8w/s320/speakingtongues6941.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHpqFqLiZAmjxR5bdDnQ_2ceSDMBlPrxcl84wZyue9a2lNSOqSeIL1_lZ2wEeSisppy4VmvUPHp_dWv77RAaoLFWR0s5rDDF1i8NQXzI7arq-X3vA29Y6chwl4BN1EgxX_xWyIUh6-ZCbfBpuoRBdg1RKD0IB9B-fkcGBBXbivDkT5fqE5Mnh2fkl8w/s800/speakingtongues6941.jpg", "comment_count": 0 }, { "title": "klaus kinski", "url": "https://cocktailvirgin.blogspot.com/2022/06/klaus-kinski.html", "published": "2022-06-22T08:00:00.022-04:00", "updated": "2024-10-27T11:34:50.771-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "amaro", "campari", "rum", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Appleton Estate V/X Rum (Appleton Signature)", "3/4 oz Amaro Nardini", "3/4 oz Campari" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Appleton Estate V/X Rum (Appleton Signature)\n3/4 oz Amaro Nardini\n3/4 oz Campari\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I was perusing the\nKindred Cocktails\ndatabase when I came across NYC bartender Rafa Garcia Febles' 2014 tribute to actor Klaus Kinski. The structure reminded me of the\nBarefoot in the Dark\n, and Campari and Amaro Nardini have co-starred together in a few recipes including the\nSix Inch Gold Blade\n,\nGianopulos\n, and\nHost Body\n. Once prepared, the Klaus Kinski showcased an orange and caramel aroma. Next, the caramel continued into the sip where it mingled with a toffee note, and the swallow rose with rye, rum, toffee, and bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHe-FPOStlvkhVU_8VXiCCF9yFolAOmA2Sy5ndSIo29qn82R80dsgrf-B4H2xJUkrqLK0XjbHPvUE8lhH4nTy1RjHGPOU6-ILBsuvG9incQ5ARxS45r_StagmUHnMvIIuI4wbgC7U3HvxTMkvR7Fryhza80X3509aofdKjVqf6E9GZsywbo7KakHGC5A/s320/klauskinski6942.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHe-FPOStlvkhVU_8VXiCCF9yFolAOmA2Sy5ndSIo29qn82R80dsgrf-B4H2xJUkrqLK0XjbHPvUE8lhH4nTy1RjHGPOU6-ILBsuvG9incQ5ARxS45r_StagmUHnMvIIuI4wbgC7U3HvxTMkvR7Fryhza80X3509aofdKjVqf6E9GZsywbo7KakHGC5A/s800/klauskinski6942.jpg", "comment_count": 2 }, { "title": "the rum diary", "url": "https://cocktailvirgin.blogspot.com/2022/06/the-rum-diary.html", "published": "2022-06-23T08:00:00.015-04:00", "updated": "2022-06-23T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Atwater Alley", "year": null }, "categories": [ "amaro nonino", "aperol", "bitters (Angostura)", "rum" ], "ingredients": [ "2 oz Brugal 1888 Rum (DonQ Gran Añejo)", "1/2 oz Amaro Nonino", "1/2 oz Aperol", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Brugal 1888 Rum (DonQ Gran Añejo)\n1/2 oz Amaro Nonino\n1/2 oz Aperol\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I selected Nico Martini's\nTexas Cocktails\nbook from the drink book library shelves. There, I landed upon the Rum Diary crafted at Dallas' Atwater Alley, and it utilized the Amaro Nonino-Aperol combination made famous in the\nPaper Plane\n. However, without the citrus, it was closer to the Negroni variation the\nMarchessa\nand perhaps the Manhattan-like\nLinden Square\n. Here, the Rum Diary welcomed the senses with a lemon, rum, caramel, and orange bouquet. Next, caramel and orange on the sip converted into rum and bitter orange flavors on the swallow with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_NM1_bwl6olSL5gpXjS0Jg9qb7PPJ_MAKoBJzq8NoJm1pSgHWKytGYugx2Nmyi5pHuWu4voFyL9rzfkw9pYHq9rKSqpiJtpQ8ln5LryIQlwgH-qdXaIr7VSymi6sm95VqtT-LuqSu8j6T1jvCEodm4hBcGigJlBa4SQVD8NNiRtF9pGgi33P3rb57w/s320/rumdiary6944.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_NM1_bwl6olSL5gpXjS0Jg9qb7PPJ_MAKoBJzq8NoJm1pSgHWKytGYugx2Nmyi5pHuWu4voFyL9rzfkw9pYHq9rKSqpiJtpQ8ln5LryIQlwgH-qdXaIr7VSymi6sm95VqtT-LuqSu8j6T1jvCEodm4hBcGigJlBa4SQVD8NNiRtF9pGgi33P3rb57w/s800/rumdiary6944.jpg", "comment_count": 0 }, { "title": "yellow parrot", "url": "https://cocktailvirgin.blogspot.com/2022/06/yellow-parrot.html", "published": "2022-06-24T08:00:00.029-04:00", "updated": "2022-06-24T08:00:00.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Robert Vermeire", "source": "Cocktails: How to Mix Them", "year": 1922 }, "categories": [ "absinthe", "apricot liqueur", "chartreuse (yellow)" ], "ingredients": [ "1/6 gill Absinthe (3/4 oz Butterfly)", "1/6 gill Yellow Chartreuse (3/4 oz)", "1/6 gill Apricot Brandy (3/4 oz Rothman & Winter)" ], "instructions": "Shake (stir) with ice and strain into a cocktail glass. Note that 1 gill is 4 oz, so 1/6 gill is 2/3 oz and I rounded up slightly.", "body_text": "1/6 gill Absinthe (3/4 oz Butterfly)\n1/6 gill Yellow Chartreuse (3/4 oz)\n1/6 gill Apricot Brandy (3/4 oz Rothman & Winter)\nShake (stir) with ice and strain into a cocktail glass. Note that 1 gill is 4 oz, so 1/6 gill is 2/3 oz and I rounded up slightly.\nAt Drink, I have a few clusters of absinthe cocktail-drinking regulars, and I am always on the lookout for new recipes as well as adapting ones to swap in the absinthe (such as the Absinthe Painkiller with 1 oz each absinthe, Plantation Barbados or Xaymaca rum, coconut cream, pineapple, and orange juice with a nutmeg garnish). One of the classics that has gotten mentioned recently is the Yellow Parrot, and I made it for them with great success; therefore, I decided to mix one up for myself at home. I was able to trace it back to Robert Vermeire's 1922\nCocktails: How to Mix Them\n, and my reprint copy referred to it as a Boston cocktail. When I inquired on Twitter and tagged David Wondrich, he had no further information as to where and when this was created (especially since 1922 was during Prohibition and after absinthe was banned). On Instagram, the Butterfly Absinthe account replied back that \"some 19th century French drinkers described drinking absinthe as 'strangling the parrot'\" which gave some idea as to the name. With that absinthe choice, I was greeted with black licorice, apricot, and anise aromas on the nose. Next, a semi-fruity and honey sip flapped into black licorice, herbal, and orchard fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgspZun1frYW_iQeiHr2o-qwLpFzE4TwaiF3ScqM9O_sMa2wM4VZZRj4CihzvdzlIZtZGcER-otsGHB7jgAOQ0adBICrwKmcJcxObEw4fkfRDTc1R28OtvXnReBwbp9krynCVpoZcG34Ow3VMur3krPFw_-NE7BwHiuLnYoTA9HhcFX5ujn9K1uSa1A/s320/yellowparrot6946.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgspZun1frYW_iQeiHr2o-qwLpFzE4TwaiF3ScqM9O_sMa2wM4VZZRj4CihzvdzlIZtZGcER-otsGHB7jgAOQ0adBICrwKmcJcxObEw4fkfRDTc1R28OtvXnReBwbp9krynCVpoZcG34Ow3VMur3krPFw_-NE7BwHiuLnYoTA9HhcFX5ujn9K1uSa1A/s800/yellowparrot6946.jpg", "comment_count": 0 }, { "title": "spicy dead lady", "url": "https://cocktailvirgin.blogspot.com/2022/06/spicy-dead-lady.html", "published": "2022-06-25T08:00:00.021-04:00", "updated": "2022-06-25T08:00:00.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Grant Wheeler", "source": "the Garret", "year": null }, "categories": [ "aperol", "bitters (other)", "falernum", "lime juice", "mezcal" ], "ingredients": [ "3/4 oz Mezcal (Peleton de la Muerte)", "3/4 oz Aperol", "3/4 oz Falernum (Velvet)", "3/4 oz Lime Juice", "1 dash Scrappy's Hellfire Bitters (3 thick drops Sriracha)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).", "body_text": "3/4 oz Mezcal (Peleton de la Muerte)\n3/4 oz Aperol\n3/4 oz Falernum (Velvet)\n3/4 oz Lime Juice\n1 dash Scrappy's Hellfire Bitters (3 thick drops Sriracha)\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).\nTwo Saturdays ago, I came across the recipe for the Spicy Dead Lady in\nImbibe Magazine\nagain that piqued my interest this time due to all the folks who request spicy mezcal drinks at work. The drink was created by Grant Wheeler at the Garret in New York City, and it showcased the sweetener pairing of Aperol and falernum that I have had in the\nPower, Corruption, & Lies\n,\nExhibition Swizzle\n, and\nHanging Curve\n. Once prepared, the Spicy Dead Lady showcased a smoky, vegetal, and orange aroma. Next, lime and orange notes mingled on the sip, and the swallow lurched through with smoke, agave, pepper heat, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKX67wWAgWxt82RfbrANTepk1zeruVLCo8shd-Js5lqaATIplIyW3aa1Tz1yX58bO2CYjgLSuwnIklp-GZTiI9NL25mpFlIRWMJdwyuErJ48uoCZ7Rw5U9fly7QnK0mIMHhYDHJ0PbVb5kmn608GyTYjQwTR8GscEvzpmEXTAlAQJBmkIsPG0rd9LZA/s320/spicydeadgirl6948.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKX67wWAgWxt82RfbrANTepk1zeruVLCo8shd-Js5lqaATIplIyW3aa1Tz1yX58bO2CYjgLSuwnIklp-GZTiI9NL25mpFlIRWMJdwyuErJ48uoCZ7Rw5U9fly7QnK0mIMHhYDHJ0PbVb5kmn608GyTYjQwTR8GscEvzpmEXTAlAQJBmkIsPG0rd9LZA/s800/spicydeadgirl6948.jpg", "comment_count": 0 }, { "title": "dixieland julep", "url": "https://cocktailvirgin.blogspot.com/2022/06/dixieland-julep.html", "published": "2022-06-26T08:00:00.036-04:00", "updated": "2022-06-26T08:00:00.208-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "build", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.: Welcome Home", "year": 2017 }, "categories": [ "cognac", "fernet-branca", "kahlua", "pineapple syrup", "rum" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1/2 oz Ron Zacapa 23 Rum", "1/2 oz Lemon Hart 151° Rum", "1/4 oz Fernet Branca", "1/4 oz Bittermens Coffee Liqueur (Galliano Ristretto)", "1/4 oz Pineapple Gum Syrup" ], "instructions": "Build in a Julep cup, fill with crushed ice, and stir to mix and chill. Top with more crushed ice, add a straw, and garnish with a dehydrated pineapple slice (omit), mint bouquet, and a coffee bean.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1/2 oz Ron Zacapa 23 Rum\n1/2 oz Lemon Hart 151° Rum\n1/4 oz Fernet Branca\n1/4 oz Bittermens Coffee Liqueur (Galliano Ristretto)\n1/4 oz Pineapple Gum Syrup\nBuild in a Julep cup, fill with crushed ice, and stir to mix and chill. Top with more crushed ice, add a straw, and garnish with a dehydrated pineapple slice (omit), mint bouquet, and a coffee bean.\nTwo Sundays ago, I turned to Death & Co.'s\nWelcome Home\nwhere I spied the Dixieland Julep that would make good use of my mint patch. The recipe crafted by Tyson Buhler in 2017 contained the minty-menthol Fernet Branca just like other Juleps such as\nAs One Does\n,\nMagic Julep\n, and\nThin Mint Julep\n, but unlike those it did not contain any muddled mint leaves akin to the\nCynar Julep\n. Once assembled, the Dixieland Julep proffered mint and a touch of coffee to the nose. Next, caramel with a hint of pineapple on the sip flowed into cognac, rum, coffee, and minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRNcKz2dUtl1qoNd4nNRmRM5R0bqemAqVpZ4L-QN4XHZu1Y4FRiMbAAUcqASXEcvMQSDQOAfiRrK4Ub7B_b7lLVHl5tLLdokZ8dTE7Y3IRhRY1ZOCEbROgV9DaJuAP84fJ1gPpqh5jJV3cSnAzonVvtuJzrpy3K-kMoost3br5Yp8kOtTfriAapp2xw/s320/dixielandjulep6950.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRNcKz2dUtl1qoNd4nNRmRM5R0bqemAqVpZ4L-QN4XHZu1Y4FRiMbAAUcqASXEcvMQSDQOAfiRrK4Ub7B_b7lLVHl5tLLdokZ8dTE7Y3IRhRY1ZOCEbROgV9DaJuAP84fJ1gPpqh5jJV3cSnAzonVvtuJzrpy3K-kMoost3br5Yp8kOtTfriAapp2xw/s800/dixielandjulep6950.jpg", "comment_count": 0 }, { "title": "mingo creek", "url": "https://cocktailvirgin.blogspot.com/2022/06/mingo-creek.html", "published": "2022-06-27T08:00:00.028-04:00", "updated": "2022-06-27T08:00:00.214-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tara McLaughlin", "source": "Rob Roy", "year": 2010 }, "categories": [ "bitters (Angostura)", "cynar", "vermouth (dry)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye", "1/2 oz Cynar", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/4 oz Dry Vermouth (1/2 oz Noilly Prat (*))", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist (omit)", "body_text": "1 1/2 oz Old Overholt Rye\n1/2 oz Cynar\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/4 oz Dry Vermouth (1/2 oz Noilly Prat (*))\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist (omit)\n(*) I mis-read it and perhaps I wanted it to add up to 3 oz total. No regrets.\nRecently, Camper English posted a photo of the\nLeft Coast Libations\nbook that was published in 2010, and I selected it two Mondays ago to see if I had glossed over any gems. There, I found the Mingo Creek by Tara McLaughlin at the Rob Roy in Seattle that she named after the Mingo Creek Association who were believe to be the leading force in the Whiskey Rebellion of 1791. I most likely skipped over the recipe for it was too close to Audrey Saunder's\nLittle Italy\n, but I decided to give it a go after recalling Tara's\nGin Anthem\n. In the glass, the Mingo Creek supplied rye, grape, caramel, and vegetal aromas to the nose. Next, the grape and caramel notes continued into the sip, and the swallow donated rye, funky herbal, plum, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3a1SkFo1JmdttOvGW5c96UyCSvBjX9cvaSaXOGtchITUggPx8PQVKTKGB177AvJarao4HVYsbiL8jExMnQtSCWgXv8aZBgOFJRu9dhvMumC3qdGuDr6O-f5OsAIMlWVdUECcGOFloN86lUUmycSWyw_keNp8lh4jnG5YbSJQb522cel9hbdGOhaNkA/s320/mingocreek6953.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3a1SkFo1JmdttOvGW5c96UyCSvBjX9cvaSaXOGtchITUggPx8PQVKTKGB177AvJarao4HVYsbiL8jExMnQtSCWgXv8aZBgOFJRu9dhvMumC3qdGuDr6O-f5OsAIMlWVdUECcGOFloN86lUUmycSWyw_keNp8lh4jnG5YbSJQb522cel9hbdGOhaNkA/s800/mingocreek6953.jpg", "comment_count": 0 }, { "title": "queer as yolk", "url": "https://cocktailvirgin.blogspot.com/2022/06/queer-as-yolk.html", "published": "2022-06-28T16:18:00.001-04:00", "updated": "2022-06-28T16:18:19.394-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Peyton Ligon", "source": "Hojoko", "year": null }, "categories": [ "#backbar-journeyman", "aperol", "egg", "passion fruit syrup", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Aperol", "1/2 oz Wray & Nephew Rum", "1/2 oz Passion Fruit Syrup (*)", "1/2 oz Cinnamon Syrup", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with drops of Angostura and Peychaud's Bitters.", "body_text": "1 1/2 oz Aperol\n1/2 oz Wray & Nephew Rum\n1/2 oz Passion Fruit Syrup (*)\n1/2 oz Cinnamon Syrup\n1 Whole Egg\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with drops of Angostura and Peychaud's Bitters.\n(*) Equal parts passion fruit purée and 1:1 simple syrup.\nTwo Tuesdays ago, I headed to Backbar when I heard that they were extending their Pride Week menu a few more days. One of my guests at Drink loved the Queer as Yolk off of that menu so much that they asked me to replicate it. I replied that it had caught my eye on Backbar's\nInstagram\n, and I did my best with Smith & Cross as the rum. When I visited Backbar a few days later, I requested this drink subtitled \"passionate flavors let loose in this well-balanced Flip\" from bartender Peyton Ligon. Peyton described how he created this while previously working at Hojoko with the concept of \"what if Don's Mix [grapefruit juice and cinnamon syrup] were the whole drink?\" and brought the recipe with him to Backbar.\nThe Queer as Yolk greeted the nose with allspice and cinnamon aromas. Next, a creamy orange sip flowed into orange, passion fruit, cinnamon, and rum funk flavors. Overall, it was much more orange and tropical than Don's Mix's grapefruit, but the cinnamon element definitely kept it grounded to its inspirational roots.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHP-Kr5tr_eWMyzaA3_DoVG6_sMUAQJH0tEshf1alu3CnMZf9DksdB4imXjbCdfakV2gzNzE9A4L8EXrucRLtxSRCoE4Y19BfQG7W-r4bQYmkhLLq7KmVjzkYQsuJAn4Ae27sOXPo3t0jBASEyO_Cvaw35WPa9S35pCzYsWzyapIMkQc5Xi0aHWd9SA/s320/queerasyolk2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHP-Kr5tr_eWMyzaA3_DoVG6_sMUAQJH0tEshf1alu3CnMZf9DksdB4imXjbCdfakV2gzNzE9A4L8EXrucRLtxSRCoE4Y19BfQG7W-r4bQYmkhLLq7KmVjzkYQsuJAn4Ae27sOXPo3t0jBASEyO_Cvaw35WPa9S35pCzYsWzyapIMkQc5Xi0aHWd9SA/s800/queerasyolk2.jpg", "comment_count": 0 }, { "title": "lord baltimore", "url": "https://cocktailvirgin.blogspot.com/2022/06/lord-baltimore.html", "published": "2022-06-29T08:00:00.028-04:00", "updated": "2022-06-29T08:00:00.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jon Armstrong", "source": "Death & Co.: Welcome Home", "year": 2016 }, "categories": [ "amaro", "maple syrup", "pamplemousse", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Dickel Rye (Old Overholt)", "1/2 oz Pikesville 110° Rye (Rittenhouse)", "1 tsp Giffard Crème de Pamplemousse (St. Elder)", "1 tsp Maple Syrup", "1/2 tsp Amaro di Angostura" ], "instructions": "Stir with ice and strain into a double old fashioned glass with a large ice cube (build in a double old fashioned glass, add a large ice cube, and stir).", "body_text": "1 1/2 oz Dickel Rye (Old Overholt)\n1/2 oz Pikesville 110° Rye (Rittenhouse)\n1 tsp Giffard Crème de Pamplemousse (St. Elder)\n1 tsp Maple Syrup\n1/2 tsp Amaro di Angostura\nStir with ice and strain into a double old fashioned glass with a large ice cube (build in a double old fashioned glass, add a large ice cube, and stir).\nTwo Wednesdays after my bar shift, I selected Death & Co.'s\nWelcome Home\nbook where I latched onto the Old Fashioned riff energy of Jon Armstrong's 2016 Lord Baltimore. The book described how Jon utilized a grapefruit liqueur in place of a citrus twist here. Once prepared, it proffered rye, grapefruit, and darker aromas to the nose. Next, maple and caramel notes on the sip sailed into rye, clove, and allspice flavors on the swallow with a grapefruit and maple finish. Part of the drink's success was how grapefruit and maple pair so elegantly as I discovered in the\nVolcano Bowl\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijuTyTgrUz50n_aZMZ7OhJaQaU81QwjWrJih31HX6OV8kLvn781Tn7zcoNQ_T33CSxdRStGPIi8BAfzkQWkZREYxeFo_L-FDBR-oNyX3XvR30c4M6INZ3J4z4_YMx-sb2wJFHPLed2iHFSujfrpJCKEssNuUC0fyK9OmDW1qjR9k4TKLVbUsgQua3Bw/s320/lordbaltimore6954.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijuTyTgrUz50n_aZMZ7OhJaQaU81QwjWrJih31HX6OV8kLvn781Tn7zcoNQ_T33CSxdRStGPIi8BAfzkQWkZREYxeFo_L-FDBR-oNyX3XvR30c4M6INZ3J4z4_YMx-sb2wJFHPLed2iHFSujfrpJCKEssNuUC0fyK9OmDW1qjR9k4TKLVbUsgQua3Bw/s800/lordbaltimore6954.jpg", "comment_count": 0 }, { "title": "pineapple death squad", "url": "https://cocktailvirgin.blogspot.com/2022/06/pineapple-death-squad.html", "published": "2022-06-30T08:00:00.018-04:00", "updated": "2022-06-30T08:00:00.260-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Paige Barker", "source": "The Vault Taproom", "year": 2018 }, "categories": [ "falernum", "lime juice", "mezcal", "pineapple syrup" ], "ingredients": [ "2 oz Mezcal (Peloton de la Muerte)", "3/4 oz Falernum (Velvet)", "1/2 oz Pineapple Syrup", "1/2 oz Lime Juice (3/4 oz)" ], "instructions": "Shake with ice, strain into a cocktail, and garnish with a dehydrated pineapple half wheel (omit).", "body_text": "2 oz Mezcal (Peloton de la Muerte)\n3/4 oz Falernum (Velvet)\n1/2 oz Pineapple Syrup\n1/2 oz Lime Juice (3/4 oz)\nShake with ice, strain into a cocktail, and garnish with a dehydrated pineapple half wheel (omit).\nTwo Thursdays ago, I was in the mood for a lime-driven drink to end the night akin to a Daiquiri, and I pulled up the Pineapple Death Squad on\nKindred Cocktails\n. The recipe was crafted by Paige Barker at The Vault Taproom in Pittsburg in 2018 and utilized their housemade falernum (similar to Paul Clarke's Falernum #10 recipe). When I made it with the more subtle Velvet Falernum, it donated a smoky and vegetal aroma. Next, a lime sip shot into a mezcal, pineapple, and clove swallow, and overall, it reminded me of Beckaly Franks' rum-based\nHop, Skip, & Jump\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1iHJgVRnfnPqy2sqU03dFxf671D7nCJWA0WcIOJdnpYUqZfZ6Eybu5qwaNV0l9Ic_UP8snyLtTJg6uJ13I7sukWYaXiKSsWfExfQrNlC_OX_e80nDC5XuaFOEa2AJLKI-UpXLWtPz-e2c7MDVMQVMz_hbyZgr3h8WBp9F7SrziXOE0CYnxNgtZ7ClQ/s320/pineappledeathsquad6957.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1iHJgVRnfnPqy2sqU03dFxf671D7nCJWA0WcIOJdnpYUqZfZ6Eybu5qwaNV0l9Ic_UP8snyLtTJg6uJ13I7sukWYaXiKSsWfExfQrNlC_OX_e80nDC5XuaFOEa2AJLKI-UpXLWtPz-e2c7MDVMQVMz_hbyZgr3h8WBp9F7SrziXOE0CYnxNgtZ7ClQ/s800/pineappledeathsquad6957.jpg", "comment_count": 0 }, { "title": "the great silence", "url": "https://cocktailvirgin.blogspot.com/2022/07/the-great-silence.html", "published": "2022-07-01T08:00:00.032-04:00", "updated": "2022-07-01T08:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "campari", "gin", "quinquina" ], "ingredients": [ "1 oz Gin (Tamworth Garden)", "1/2 oz Campari", "1/2 oz Amaro Nardini", "1 oz Bonal Gentian Quina" ], "instructions": "Build in a rocks glass, add a large ice cube, stir, and garnish with an orange twist (omit).", "body_text": "1 oz Gin (Tamworth Garden)\n1/2 oz Campari\n1/2 oz Amaro Nardini\n1 oz Bonal Gentian Quina\nBuild in a rocks glass, add a large ice cube, stir, and garnish with an orange twist (omit).\nAfter work two Fridays ago, I became inspired to create a drink instead of spending my time at 3am looking through cocktail books for a recipe. I had been thinking about Rafa Garcia Febles'\nKlaus Kinski\nwith its Campari-Nardini duo, and I took the Bonal from Joaquín Simo's\nKey Party\nwhere it worked great with gin and Nardini. Circling back to Klaus Kinski, I dubbed this The Great Silence after one of his movies (there was a lot to choose from given that Klaus appeared in 130 movies over 40 years). Once prepared, the new creation generated a pine and herbal aroma. Next, caramel and grape notes on the sip quieted down into a gin, herbal, and bitter orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPWdDALrq8Wlpn6M9oUizDMkvc3lUkhlbCiG9UQ_8jj8hT8pmQ4-7GaRRBDbszdzs7cDse4Gt7RZnDZ8Kdjdic0L5sb19H7ZcmaN7NAEp5Df6jf4C8OwK8Yr056LH5KmqLFaXAvRJhRFsWBx5uiR2MAzS2GEL_cXpMN1Py54YvJDv0iyjmgD4d8sf5w/s320/greatsilence6958.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPWdDALrq8Wlpn6M9oUizDMkvc3lUkhlbCiG9UQ_8jj8hT8pmQ4-7GaRRBDbszdzs7cDse4Gt7RZnDZ8Kdjdic0L5sb19H7ZcmaN7NAEp5Df6jf4C8OwK8Yr056LH5KmqLFaXAvRJhRFsWBx5uiR2MAzS2GEL_cXpMN1Py54YvJDv0iyjmgD4d8sf5w/s800/greatsilence6958.jpg", "comment_count": 0 }, { "title": "lion's share", "url": "https://cocktailvirgin.blogspot.com/2022/07/lions-share.html", "published": "2022-07-02T08:00:00.022-04:00", "updated": "2024-08-04T10:45:22.758-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "lemon juice", "pimento dram", "simple syrup", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded at work, Old Grand-Dad Bonded at home)", "1/2 oz Lemon Juice", "1/4 oz Allspice Dram (St. Elizabeth at work, Hamilton's at home)", "1/4 oz Vanilla Syrup", "1/4 oz Demerara Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Bourbon (Evan Williams Bonded at work, Old Grand-Dad Bonded at home)\n1/2 oz Lemon Juice\n1/4 oz Allspice Dram (St. Elizabeth at work, Hamilton's at home)\n1/4 oz Vanilla Syrup\n1/4 oz Demerara Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Saturdays ago at Drink, I had a guest who wanted yet another Whiskey Sour, so I decided to improvise. I decided to start with the\nLion's Tail\nbut use lemon instead of lime. Moreover, I combined it with the concept of Don's Spices #2 of allspice dram and vanilla syrup since vanilla as well as the spice duo work great with Bourbon (see my\nCave-in-Rock\ntropical creation). For a name, I wanted to keep \"Lion's\" in it and ended up dubbing it the Lion's Share when I made it for myself when I got home. In the glass, it gave forth a Bourbon, vanilla, and allspice aroma. Next, a balanced lemon note drove the sip, and the swallow grandly presented Bourbon, allspice, vanilla, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSL9VTqMoxfYaKkXrPPx2oBGED5EyvkkDYaevLewpTyhXjN5CKC8UxzcDBfCgUlY33GF0F6znPnb3JuC4A6mzHK09I0pFhFcANnuzHkrCPzFdJOO0BvJ32Z5vnEJTsPImxe6y3wLtZMybom4jM7MWZIYjkoYs_sIyAFwK_9tI3DuS2TvrEuyLojiv95w/s320/lionsshare6960.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSL9VTqMoxfYaKkXrPPx2oBGED5EyvkkDYaevLewpTyhXjN5CKC8UxzcDBfCgUlY33GF0F6znPnb3JuC4A6mzHK09I0pFhFcANnuzHkrCPzFdJOO0BvJ32Z5vnEJTsPImxe6y3wLtZMybom4jM7MWZIYjkoYs_sIyAFwK_9tI3DuS2TvrEuyLojiv95w/s800/lionsshare6960.jpg", "comment_count": 0 }, { "title": ":: the ego and the bartender ::", "url": "https://cocktailvirgin.blogspot.com/2022/07/ego-and-bartender.html", "published": "2022-07-02T13:15:00.000-04:00", "updated": "2022-07-02T13:15:00.198-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "My coworkers enjoy mentioning to my bar guests – both in front of me or behind my back – a variety of facts about me ranging from me being the author of two cocktail books to having a doctorate in biochemistry that they have procured from my Facebook or from working with me for all these months. Aside from my stating it here, it is usually something that takes a bit of time to tease out of me in conversation, and I think that my coworkers do it partly to embarrass me. Guests have asked why I am so humble about my accomplishments as if I should be boasting while working and wearing my accomplishments on my sleeve. And that got me thinking.\nIt took me a day or two of mulling over the proper response. What I came up with was the thought that regardless of any accolades and accomplishments, each guest is a new challenge that I need to prove myself to them and to the bar. True, prior experiences offer confidence, knowledge, and a depth of tools to make the next guest’s experience better and to make that moment matter. In my mind, it is the only moment that matters. No guest will be consoled that their mediocre (or worse) night out was handled by someone who on paper should have been above average. Guests did seem to understand that when I began to reply that all those facts would be meaningless if the drink was not balanced or to their liking and the service was lacking.\nDuring the beginning of the pandemic, one of my quarantine reads was\nThe Book of Ichigo Ichie: The Art of Making the Most of Every Moment, the Japanese Way\n. Ichigo ichie is a tenet of Zen Buddhism, and it is often used as a greeting or a goodbye. It conveys that the moment is unique, special, and once in a lifetime. In martial arts usage, it means that there is no “try again” in life-or-death moments, but in casual usage, it is a means to focus on the moment at hand for it will never happen again. That guest sitting at your bar will never have a first greeting, cocktail, or night sitting at your bar ever again. They will be celebrating that birthday, anniversary, or promotion only once. They may return, but that special moment has fled. The book quotes Heraclitus who declared, “No man ever steps into the same river twice, for it’s not the same river and he’s not the same man.” Ichigo ichie will lead to greater satisfaction if one is not weighted down by the past or anxious about the future; if one can live fully in the present, the journey can be an unique and once-in-a-lifetime experience.\nSubtle self promotion does have its value especially in gaining the confidence in the guest, but this needs to be backed up with action eventually if not first. At my bar Drink here in Boston, we have no menu, and I am able to offer up hundreds of recipes and their histories and why they work in a glass given the guest’s description of what they want to be drinking that moment. I am frequently asked how I know so much about drinks, and at that point I will reveal that I have been writing about drinks for 16 years. I am more likely to mention my Instagram or blog than my books or other accomplishments, especially if the drink they were served was written up there. It also describes the personal research that I do at home every night by making a new drink to post and later write about. I am not without an ego for sure, but I try to put it on a back burner for most of my shifts unless the guest begins to inquire.\nThe concept of ego reminded me of my bar backing experience and how I describe it to new hires at the bar. I declare that we are laying the foundations of becoming a good bartender by learning the basics; however, we are also breaking down selfish tendencies in order to work better as a team. Recently, a clip from the\nMayans MC\nshow appeared on my Facebook feed. One of the members spoke to a new prospect and paraphrased Carl Jung to encourage him through the difficult and seemingly abusive process. Member EZ explained, “Look man, I know it’s tough. But don’t give up all right. Become the mass and a particle in the mass… It means that being a prospect is about destroying the ego. Learning to exist for the great good of the group. There is freedom in that. Giving up your own wants and desires for the benefit greater than yourself.”\nSelf-aggrandizing perhaps has its place to some extent in reassuring a guest as to why that moment is unique. Many have a curiosity as to why this interaction feels different and special, and they desire an explanation. Without prompting, that same story reveal is unnecessary and pretentious, and it could across as insecurity and seem like a way to make up for shortcomings by resting on laurels or worse – acts of fiction and delusion. Micah Solomon in\nThe Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets\nwrote, “The heart of hospitality, for me, is the ability to focus completely and totally on one person, even if only for a matter of seconds, yet long enough that you’ve got a clear connection, a channel between the two of you.” Working towards that connection is the goal with many ways of getting there.\nIn thinking about other bar mentors in the industry, I wondered what would legendary NYC barman Sasha Petraske say about all this since he was a bit of an iconoclast. In his\nRegarding Cocktails\nbook, he instructed “Do things not for applause or personal gain, but simply because it is the right way to do things.” Indeed, Sasha promoted the idea of hospitality over self-needs other than the need to choose the best path possible for the guest. Despite many famous drinks coming from him or his establishments, in\nClass Magazine\n, he had similar things to say about the drink itself. He declared, “Cocktails are not worth intellectualizing, they are just something to be experienced. The fact that people talk about cocktails like one might talk about like wine, which you have to grow, is laughable. A cocktail is a simple thing – what matters is if you make it right.”\nFinally, I considered what Gary Regan would say, so I sought out my notes and PDFs from the Cocktails in the Country retreat that I attended in 2015. He harkened things back to mindfulness and to service by offering up, “A mindful bartender trusts her intuition. She is primarily focused on what the customer in front of her is doing or saying, or upon the drink she is making, but she is also aware of what’s going on at the other end of the bar, and in the entire restaurant. She keeps tabs on the atmosphere of the place, and she constantly monitors the events, actions, and people that might affect the mood at the bar or within the restaurant. A mindful bartender pays attention to the personal preferences of her guests, and she makes each person’s drinks accordingly. A mindful bartender leaves her personal shit at the door... A mindful bartender sets her intentions to be of service to her customers.” Gary towards the end of the PDF packet handled the accomplishment part by explaining, “You’re a person who has attained recognition, you influence many others with your words and your actions, you make more dollars than most others in your line of work, you are hailed as an innovator, a creative genius, a mixologist at the top of your game, and as someone whose passion and perseverance has paid off well. And that’s absolutely fabulous. Good for you. Remember, though, and this is\nvery\nimportant: You are No Better than Anyone Else. You are no better than the rookie bar-back you just hired. You are no better than the dishwasher. You are no better than the liquor salesperson. You Are No Better Than Anyone Else. If you can embrace that fact—and it\nis\na fact—then this will help you to stay grounded, and that’s very important to anyone in your position.”\nGiven this all, there is a noble path to success and to continuing to provide good experiences for our guests if we stay humble and grounded. One step at a time, one guest at a time, one moment at a time. Every so often, look behind and see the wake of positive effects that have been generated before mustering the energy and enthusiasm to continue on that journey forward.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwAVUxrZ1Jza4hcXZ8DIIh0d4KxgL_gjkw34zpZXhzbB8C7TO4yo-1WkM8qgVro2Tlducpi_x2tuNwbM558AzBIleSCB-B0SGcw61MBjWtIW5qVnjJS2DX1pKIZRHw_meV3BlWoM2B_bzVvY4uYNlLjoVegrFEvTwNnXkmE9RHowKqUuQwZv99GRb0A/s320/bartenderego_photo1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQNe81RIUNxYbAFNZHqRgs5OTmtd-5-Evcvz4zwRPxUVdslNmc4f2GyFS0WTmJnniRElxxTSxKv0naj5g1Y7Xba4YwVz97SVaA5MVKhPqHIWe2VFs24F0uswmGoNJ76md1Od0JHrzE1eXk95jQrZsji5VyUoe3ygSveYXcLCHLBkNC_ydedSoz1fYLQ/s320/bartenderego_photo2.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwykXXblRIN1oFhbzpG1NAh7BzNNg9RtjzJdzgg1A1CFFYITyRYG9xQoSc1QQlqjpOJrkfAufwGSN9neczjgTnotQiNxsliUlDsj8eUb1JZzZKBae9nrEfruFVNeFqlmwI4See6CvtYLyG9myRuRcakcD06AWJOz7b6LQto0_Y7_9JAOhz5QKea47JQ/s320/bartenderego_photo3.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwAVUxrZ1Jza4hcXZ8DIIh0d4KxgL_gjkw34zpZXhzbB8C7TO4yo-1WkM8qgVro2Tlducpi_x2tuNwbM558AzBIleSCB-B0SGcw61MBjWtIW5qVnjJS2DX1pKIZRHw_meV3BlWoM2B_bzVvY4uYNlLjoVegrFEvTwNnXkmE9RHowKqUuQwZv99GRb0A/s800/bartenderego_photo1.jpg", "comment_count": 0 }, { "title": "vice & virtue", "url": "https://cocktailvirgin.blogspot.com/2022/07/vice-virtue.html", "published": "2022-07-03T08:00:00.031-04:00", "updated": "2022-07-03T08:00:00.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Owen Gibler", "source": "The Violet Hour", "year": 2012 }, "categories": [ "apricot liqueur", "bitters (other)", "bitters (Peychaud's)", "quinquina", "tequila", "vermouth (sweet)" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "3/4 oz Bonal Gentiane-Quina", "1/4 oz Cocchi Vermouth di Torino", "1/4 oz Rothman & Winter Orchard Apricot", "1 dash Peychaud's Bitters", "1 dash Bittercube Blackstrap Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oils from a twist.", "body_text": "2 oz Blanco Tequila (Cimarron)\n3/4 oz Bonal Gentiane-Quina\n1/4 oz Cocchi Vermouth di Torino\n1/4 oz Rothman & Winter Orchard Apricot\n1 dash Peychaud's Bitters\n1 dash Bittercube Blackstrap Bitters\nStir with ice, strain into a cocktail coupe, and garnish with orange oils from a twist.\nTwo Sundays ago, I was excited to crack into my new purchase of\nThe Bartender's Manifesto\nby Toby Maloney with Emma Janzen and the bartenders of the Violet Hour. The first recipe I selected was the Vice & Virtue crafted by Violet Hour bartender Owen Gibler in 2012 as a stirred tequila drink with apricot accents akin to the\nDamasco\n. The Vice & Virtue conjured up an orange, apricot, and agave aroma. Next, grape and orchard fruit on the sip flowed into tequila, vegetal, apricot, and darker flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBEc8pZ7Wq9BB8vf7AvT4YVQMXYo-DTcRYHjQWBxnUBlBj7mkI0MNRTkVkW4H_FcO4DPxbqmG4j7aMkf_wtdF_ROpteGu2tYrqK_IItwhwSG2QcVjYOu5nLzOJ8alKfRK9d-sxTpk_m1rqMDolX6BgjyyhA7hdDbUoenXpHE6AAOwdPE_SX9EOAL5cQ/s320/vicevirtue6963.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBEc8pZ7Wq9BB8vf7AvT4YVQMXYo-DTcRYHjQWBxnUBlBj7mkI0MNRTkVkW4H_FcO4DPxbqmG4j7aMkf_wtdF_ROpteGu2tYrqK_IItwhwSG2QcVjYOu5nLzOJ8alKfRK9d-sxTpk_m1rqMDolX6BgjyyhA7hdDbUoenXpHE6AAOwdPE_SX9EOAL5cQ/s800/vicevirtue6963.jpg", "comment_count": 0 }, { "title": "two or three things i know about white negronis", "url": "https://cocktailvirgin.blogspot.com/2022/07/two-or-three-things-i-know-about-white.html", "published": "2022-07-04T08:00:00.029-04:00", "updated": "2022-07-04T08:00:00.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (mole)", "gin", "honey", "suze", "vermouth (dry)" ], "ingredients": [ "1 oz Gin (Alchemy Dry)", "1/2 oz Gentian Liqueur (Suze)", "1/4 oz Benedictine", "1/4 oz Honey Syrup 1:1", "1 oz Dry Vermouth (Noilly Prat)", "2 dash Chocolate Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube.", "body_text": "1 oz Gin (Alchemy Dry)\n1/2 oz Gentian Liqueur (Suze)\n1/4 oz Benedictine\n1/4 oz Honey Syrup 1:1\n1 oz Dry Vermouth (Noilly Prat)\n2 dash Chocolate Mole Bitters (Angostura Cocoa)\nStir with ice and strain into a rocks glass with a large ice cube.\nTwo Mondays ago, I was thinking about the trio of Suze, Benedictine, and honey in the\nDevil's Highway\nthat I created on the fly at Drink a few weeks ago. Soon, my mind wondered if I could work it into a\nWhite Negroni\n. To counter the sweeter and not bitter elements, I swapped in dry vermouth to balance things out. For a name, I riffed on Jean-Luc Godard's movie title\nTwo or Three Things I Know About Her\n. The Two or Three Things I know About White Negronis welcomed the senses with an earthy and floral aroma. Next, a honey and caramel sip gave way to gin, herbal, earthy bitter, and chocolate notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYuoIjCLtZO9-N7Z056eB2sg76uC6Db8mcgtmWBMYh3FF1BPXghC6I47JajlKIW1532JQkRWJ-U8q_2QNGhMsn-JpfIewEq5bJJUlVL-iWXqNp1opYI9om_mSMi7hpi_TelMQWPaLT5MgqyrPIRHll_q8N3yJ1PSZ3YjjH-MSO4G6-DIG6D4yUd0FzQ/s320/twoorthreewhiteneg6964.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYuoIjCLtZO9-N7Z056eB2sg76uC6Db8mcgtmWBMYh3FF1BPXghC6I47JajlKIW1532JQkRWJ-U8q_2QNGhMsn-JpfIewEq5bJJUlVL-iWXqNp1opYI9om_mSMi7hpi_TelMQWPaLT5MgqyrPIRHll_q8N3yJ1PSZ3YjjH-MSO4G6-DIG6D4yUd0FzQ/s800/twoorthreewhiteneg6964.jpg", "comment_count": 0 }, { "title": "big in japan", "url": "https://cocktailvirgin.blogspot.com/2022/07/big-in-japan.html", "published": "2022-07-05T08:00:00.088-04:00", "updated": "2022-07-05T08:00:00.217-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Sam Gabrielli", "source": "Russell House Tavern", "year": 2014 }, "categories": [ "#brickandmortar", "amaro nonino", "chinato", "whiskey" ], "ingredients": [ "2 oz St. George Baller Single Malt", "3/4 oz Del Professore Chinato", "1/4 oz Amaro Nonino" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.", "body_text": "2 oz St. George Baller Single Malt\n3/4 oz Del Professore Chinato\n1/4 oz Amaro Nonino\nStir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.\nI had recently learned that Brick & Mortar had expanded their schedule to include Tuesdays, and I was excited to go. Previously, it had been impossible for my work schedule at Drink is the same Wednesday through Saturday that theirs was; I had been recommending the bar to my guests with the caveat that I assumed that it was as good as it had always been. When I walked up the stairs and approached the horseshoe copper bar two Tuesdays ago, I was surprised to see a familiar face who greeted me by name. Bartender Nic Mansur had worked at Brick & Mortar from 2013 until mid-2015 when he left to become the bar manager at Shepard, and when he was recently looking for opportunities, he contacted Brick & Mortar's owner about returning. For a first drink, I opted for the Big in Japan; the drink name alone reminded me of the \"I'm an ass\" (this was the description that bar manager Sam Gabrielli had in the new drinks notes) menu item at Russell House Tavern that partnered Yamazaki 12 Year, sweet vermouth, and orange bitters with Fireball in early 2014. Instead, this tribute to a Tom Waits song (at least Sam's was that) was much more elegant utilizing a chinato instead of a vermouth and Amaro Nonino instead of Fireball. While the whisky was not Japanese, St. George makes great products, so I was willing to let that slide especially since the price point and availability for the foreign stuff is very different than eight years ago. As an additional side note, the Fireball appeared on the bar after we all went out after a brunch shift at Russell House Tavern to Charlie's Kitchen, and the round of Fireball shots had my bar manager smitten for a bit. The product did not remain on our shelves long, but long enough for me to generate an\nOnTheBar\nmenu item of a Fireball Fizz in a Ramos style that eventually found its way into Matt Rowley's book\nLost Recipes of Prohibition: Notes from a Bootlegger's Manual\n. (I found it funny that I could sell it to friends for $7 as a $4 pour with $3 cocktail up-charge). Indeed, the years that Nic and I working at Brick & Mortar and Russell House Tavern, respectively, were a zany time.\nThe scene was a bit more sedate than some of the wild years nights on this Tuesday shortly after open with a handful of guests already having staked a claim to seats around the hairpin turn of the bar. The Big in Japan that Nic made me began with a lemon and grape aroma. Next, grape and caramel notes on the sip flowed into whisky and orange herbal flavors with a hint of smoke on the swallow. Overall, it was definitely great to be back in the space after a three year absence and to have an amazing drink there again.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oRsfnAX79Fkc5TDsZjELvrbw3rP05ArxO3cFlYJdj9E_5Gc66B3GeAl7s1Va3GrFVAOSZLcm1hKv2oBd05TlkTHCeu4RHCSxUqlmc3J7UH4cyjdZQma39wK9iJEnOvKiDF34BgoMAOMZTNBatYIRVYFuYX38fhB0rR-xYaEkHkD45CusfUSaiwMb_w/s320/biginjapan.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oRsfnAX79Fkc5TDsZjELvrbw3rP05ArxO3cFlYJdj9E_5Gc66B3GeAl7s1Va3GrFVAOSZLcm1hKv2oBd05TlkTHCeu4RHCSxUqlmc3J7UH4cyjdZQma39wK9iJEnOvKiDF34BgoMAOMZTNBatYIRVYFuYX38fhB0rR-xYaEkHkD45CusfUSaiwMb_w/s800/biginjapan.jpg", "comment_count": 0 }, { "title": "electric kool-aid acid test", "url": "https://cocktailvirgin.blogspot.com/2022/07/electric-kool-aid-acid-test.html", "published": "2022-07-05T10:00:00.046-04:00", "updated": "2022-07-05T10:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "brickandmortar" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nic Mansur", "source": "Brick & Mortar", "year": null }, "categories": [ "#brickandmortar", "lemon juice", "mezcal", "sherry", "simple syrup (other)" ], "ingredients": [ "1 1/2 oz Peloton de la Muerte Mezcal", "3/4 oz Amontillado Sherry", "3/4 oz Strawberry Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Peloton de la Muerte Mezcal\n3/4 oz Amontillado Sherry\n3/4 oz Strawberry Syrup\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nFor my second drink at Brick & Mortar, I asked bartender Nic Mansur for the Electric Kool-Aid Acid Test named after Tom Wolfe's 1968 beat generation work of nonfiction. The ingredients reminded me of the\nSpeaking in Tongues\nthat they served me there as a modification of Mike Ryan's recipe at Sable given the overlap of mezcal, strawberry, and lemon. The presence of Amontillado also made me think of the many sherry drinks that I have had at Brick & Mortar over the years -- the blog indicates that\n10 of the 73\ndrink entries previous to this visit contained some form of that fortified wine. In the glass, the Electric Kool-Aid Acid Test proffered strawberry, vegetal, and smoke aromas to the senses. Next, a semi-dry lemon and grape sip tripped out into smoky agave, nutty grape, and berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPF5N5gim2FORt-BkkcE7t5Gv0c6mS2SKtHFMrMBJJs08JKVmj9OveYm61TOIPDWB6khqBLIn-xNnsuq5p_ybcoIN0Hr_snCSKvDcwuwzE0hPCKRZ3FkysJVjhsp8FUM4V2FDEYZuzqtmuboolZK0K59gaBn4kn5nJtE120XiONmzG7VRuySzLq9v-A/s320/electrickoolaid.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPF5N5gim2FORt-BkkcE7t5Gv0c6mS2SKtHFMrMBJJs08JKVmj9OveYm61TOIPDWB6khqBLIn-xNnsuq5p_ybcoIN0Hr_snCSKvDcwuwzE0hPCKRZ3FkysJVjhsp8FUM4V2FDEYZuzqtmuboolZK0K59gaBn4kn5nJtE120XiONmzG7VRuySzLq9v-A/s800/electrickoolaid.jpg", "comment_count": 0 }, { "title": "duck you, sucka!", "url": "https://cocktailvirgin.blogspot.com/2022/07/duck-you-sucka.html", "published": "2022-07-06T08:00:00.029-04:00", "updated": "2022-07-06T08:00:00.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Nic Mansur", "source": "Brick and Mortar", "year": null }, "categories": [ "averna", "bitters (Angostura)", "maraschino", "whiskey (Rye)" ], "ingredients": [ "2 1/4 oz Wild Turkey 101 Rye (Rittenhouse)", "1/2 oz Averna", "1/4 oz Luxardo Maraschino Liqueur", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "2 1/4 oz Wild Turkey 101 Rye (Rittenhouse)\n1/2 oz Averna\n1/4 oz Luxardo Maraschino Liqueur\n2 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.\nMy visit to Brick and Mortar and sitting at Nic Mansur's bar reminded me of his Duck You, Sucka! that he created back in his first stint at the bar. He named this\nBlack Manhattan\nof sorts after the 1971 Sergio Leone classic Spaghetti Western movie, and over the years, it utilized different whiskeys ranging from Wild Turkey Rye to Rittenhouse to Mellow Corn with the collective proof being 100° or 101°. Since the recipe had not ever appeared on the blog, I figured that it was time to change that at my home bar via the recipe on\nBostonInno\nthat referenced Nic's\nOnTheBar\nentry. In the glass, the Duck You, Sucka! shot forth a lemon and nutty cherry bouquet. Next, caramel and cherry on the nose dropped a rye, cherry, and herbal swallow with a clove and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57ZTmoth5Yo3dRdz67A1Ct1F8eAxJfz1fx8f0BKqFWK7DZ2VjZM8nFf9fLCixqMPVMaQOSXx0XHWFaCHEGRfXX6v6n_1zmziZLu4yoB_9EAOsPX5GXAE797cjqBMFWHd52g9ZlQJCAP_vy6saQcFfya1YKbXW4potZ2vbne4SLIfxMo-oSUQdPNXITA/s320/duckyousucka6967.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57ZTmoth5Yo3dRdz67A1Ct1F8eAxJfz1fx8f0BKqFWK7DZ2VjZM8nFf9fLCixqMPVMaQOSXx0XHWFaCHEGRfXX6v6n_1zmziZLu4yoB_9EAOsPX5GXAE797cjqBMFWHd52g9ZlQJCAP_vy6saQcFfya1YKbXW4potZ2vbne4SLIfxMo-oSUQdPNXITA/s800/duckyousucka6967.jpg", "comment_count": 0 }, { "title": "singer's flip", "url": "https://cocktailvirgin.blogspot.com/2022/07/singers-flip.html", "published": "2022-07-07T08:00:00.026-04:00", "updated": "2022-07-07T08:00:00.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Aneka Saxon", "source": "The Violet Hour", "year": 2018 }, "categories": [ "egg", "orgeat", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Pig's Nose Blended Scotch (Cutty Sark Prohibition)", "1/2 oz Orgeat", "1/4 oz Cinnamon Syrup", "1 Whole Egg", "1 pinch Salt" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a pinch of flaky salt.", "body_text": "2 oz Pig's Nose Blended Scotch (Cutty Sark Prohibition)\n1/2 oz Orgeat\n1/4 oz Cinnamon Syrup\n1 Whole Egg\n1 pinch Salt\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a pinch of flaky salt.\nTwo Thursdays ago, I selected\nThe Bartender's Manifesto\nby Toby Maloney with Emma Janzen for the evening's libation. The Singer's Flip sounded like a solid nightcap option, and it was created by Violet Hour bartender Aneka Saxon in 2018. Indeed, the combination of Scotch, orgeat, and egg reminded me of the\nTiger\nthat called for Yellow Chartreuse instead of cinnamon syrup. Once prepared, the Singer's Flip donated an almond and Scotch aroma to the nose. Next, a creamy and nutty sip slid into Scotch, earthy, nutty, and cinnamon flavors on the swallow. Overall, the description of comforting, cake batter, and candy bar rang true.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_3dLpD9rQbfl05E5MGg7ucufzlDVa5fkiNLYyWYM0qFcUIA8Jcwo4zzWyXYh7gLc1q2Fm10wFFLi3aqACKDkA0sWRGZdkFS77hyh8yccq_ee9IxElKcA65apsx-wG5hxcHsLqjKWYq-UzXYBcaOtoCil3cLH298dShe5iohxCe7CUmxCbcmQt-Rc6g/s320/singersflip6968.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_3dLpD9rQbfl05E5MGg7ucufzlDVa5fkiNLYyWYM0qFcUIA8Jcwo4zzWyXYh7gLc1q2Fm10wFFLi3aqACKDkA0sWRGZdkFS77hyh8yccq_ee9IxElKcA65apsx-wG5hxcHsLqjKWYq-UzXYBcaOtoCil3cLH298dShe5iohxCe7CUmxCbcmQt-Rc6g/s800/singersflip6968.jpg", "comment_count": 0 }, { "title": "vieux ananas", "url": "https://cocktailvirgin.blogspot.com/2022/07/vieux-ananas.html", "published": "2022-07-08T08:00:00.015-04:00", "updated": "2022-07-08T08:00:00.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Ezra Star", "source": "Drink", "year": 2015 }, "categories": [ "benedictine", "bitters (Angostura)", "rum", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Plantation Pineapple Rum", "1 oz Sweet Vermouth (Cocchi)", "1/2 oz Benedictine", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist (lemon twist).", "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Plantation Pineapple Rum\n1 oz Sweet Vermouth (Cocchi)\n1/2 oz Benedictine\n1 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist (lemon twist).\nTwo Fridays ago, I rediscovered the recipe for the Vieux Ananas recipe that Ezra Star created at Drink and got published in\nImbibe Magazine\nin 2015 through perusing\nKindred Cocktails\n. This tropical spin on the Vieux Carré presented lemon, pineapple, and floral aromas to the nose. Next, caramel and grape on the sip sauntered into rye, rum, pineapple, herbal, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQd1Ghb_f3DX9tZ2sJ8pxWnkOY5-OCyXIgoU0aSo3bztjVVYtzTenj3fgT9VTRxuKbOmcAUqnFM_ExKacfmAXybGdzwe0SNlRqocK8xCnT_yqk63ZRk0sHK5q1yQETiiV1keGsuruhZC7krb2hZSCqRIUzYn896UaTlyAidHkM8erW_1iULKAI7y8zEA/s320/vieuxananas6971.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQd1Ghb_f3DX9tZ2sJ8pxWnkOY5-OCyXIgoU0aSo3bztjVVYtzTenj3fgT9VTRxuKbOmcAUqnFM_ExKacfmAXybGdzwe0SNlRqocK8xCnT_yqk63ZRk0sHK5q1yQETiiV1keGsuruhZC7krb2hZSCqRIUzYn896UaTlyAidHkM8erW_1iULKAI7y8zEA/s800/vieuxananas6971.jpg", "comment_count": 0 }, { "title": "root of all evil", "url": "https://cocktailvirgin.blogspot.com/2022/07/root-of-all-evil.html", "published": "2022-07-09T08:00:00.021-04:00", "updated": "2022-07-09T08:00:00.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Patrick Smith", "source": "The Violet Hour", "year": 2012 }, "categories": [ "amaro", "bitters (other)", "chartreuse (green)", "gin" ], "ingredients": [ "2 oz Ransom Old Tom Gin", "1 oz Cardamaro", "1/4+ oz Green Chartreuse" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with 5 drop Bittercube Root Beer Bitters (Bitter Queens Sarsaparilla Bitters).", "body_text": "2 oz Ransom Old Tom Gin\n1 oz Cardamaro\n1/4+ oz Green Chartreuse\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with 5 drop Bittercube Root Beer Bitters (Bitter Queens Sarsaparilla Bitters).\nTwo Saturdays ago, I was lured in by the Root of All Evil in\nThe Bartender's Manifesto\nthat was different from the other\ntwo\ndrinks\nby that name on the blog. This one was by Patrick Smith at the Violet Hour circa 2012 that reminded me a little of a\nBijou\n. With the sarsaparilla bitters as a garnish, the Root of All Evil began with a root beer aroma. Next, a grape sip flowed into herbal, juniper, and spice notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJkdP97bRdRUuzw9FTHOi4JxosfIri-jDYJIHt6XiisuLruEf6xaVwSwfeUmN7B-X_d3FfTrF7G_OvG9JsIa0hooFKI7N_fEKAHwppyF-Eh4KJbZeoxiS5FwSmQ1bvtrpNeEmlWOv0Yaq_cxASmwxcVyo6-xUXgSFWnGPPlvKxyeTiHEIMuIYGnKA_g/s320/rootofallevil6972.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJkdP97bRdRUuzw9FTHOi4JxosfIri-jDYJIHt6XiisuLruEf6xaVwSwfeUmN7B-X_d3FfTrF7G_OvG9JsIa0hooFKI7N_fEKAHwppyF-Eh4KJbZeoxiS5FwSmQ1bvtrpNeEmlWOv0Yaq_cxASmwxcVyo6-xUXgSFWnGPPlvKxyeTiHEIMuIYGnKA_g/s800/rootofallevil6972.jpg", "comment_count": 0 }, { "title": "i threw a bunch of grandpa chip's war medals off a bridge", "url": "https://cocktailvirgin.blogspot.com/2022/07/i-threw-bunch-of-grandpa-chips-war.html", "published": "2022-07-10T08:00:00.036-04:00", "updated": "2022-07-10T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Peyton Ligon", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "absinthe", "applejack", "bitters (other)", "cherry brandy", "cognac", "mezcal", "sherry", "simple syrup" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "3/4 oz D'ussé Cognac", "3/4 oz Oloroso Sherry", "1/4 oz Demerara Syrup", "1/8 oz Cherry Heering", "1/8 oz Fidencio Mezcal", "1 dash Absinthe" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with 1 drop apple bitters.", "body_text": "1 oz Laird's Bonded Apple Brandy\n3/4 oz D'ussé Cognac\n3/4 oz Oloroso Sherry\n1/4 oz Demerara Syrup\n1/8 oz Cherry Heering\n1/8 oz Fidencio Mezcal\n1 dash Absinthe\nStir with ice, strain into a cocktail coupe, and garnish with 1 drop apple bitters.\nTwo Sundays ago, my wife was away and it was my first day off in a bit; therefore, I decided to go on an all-day beer bar crawl at the four breweries in my area starting with Winter Hill. After I made my way to Lamplighter, I turned back to have dinner at Trina's followed by a nightcap cocktail at Backbar. Backbar was in the midst of their Will Ferrell Week, and I selected the \"I Threw a Bunch of Grandpa Chip's War Medals Off a Bridge\" which was a cocktail created by Peyton Ligon as a tribute to the movie\nTalladega Nights: The Ballad of Ricky Bobby\n. Overall, it reminded me a little of the\nRemember the Maine\n, so I was intrigued. In the glass, the drink proffered an anise and cherry aroma. Next, grape notes from the sherry and Cognac filled the sip, and the swallow continued on with apple, brandy, herbal, and anise flavors along with a wisp of smoke.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefasi8tqpi-kxhlR1niUIq46Vr3UZEv02IEsAHkPi1M03NJNKr1dY-tRFsgdV6I_qMAqa9XoP4jx30nEt_3TI6XEq6NfjxrUul4y_l-aST6ThvHrtZYhgFPFUJ6sxnowgRzpjsugU2OxX-99xjZVhtVdmcnlGRYS6oO1FeTCIHGlGt6eIXsDEF5PQuQ/s320/ithrewabunch.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefasi8tqpi-kxhlR1niUIq46Vr3UZEv02IEsAHkPi1M03NJNKr1dY-tRFsgdV6I_qMAqa9XoP4jx30nEt_3TI6XEq6NfjxrUul4y_l-aST6ThvHrtZYhgFPFUJ6sxnowgRzpjsugU2OxX-99xjZVhtVdmcnlGRYS6oO1FeTCIHGlGt6eIXsDEF5PQuQ/s800/ithrewabunch.jpg", "comment_count": 0 }, { "title": "post modern", "url": "https://cocktailvirgin.blogspot.com/2022/07/post-modern.html", "published": "2022-07-11T08:00:00.054-04:00", "updated": "2022-07-11T08:00:00.213-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tom Richter", "source": "Punch Drinks", "year": null }, "categories": [ "absinthe", "honey", "lemon juice", "scotch", "sloe gin" ], "ingredients": [ "1 1/2 oz Blended Scotch (Cutty Sark Prohibition)", "1 oz Sloe Gin (Plymouth)", "1/2 oz Lemon Juice", "1/4 oz Honey Syrup 2:1 (3/8 oz 1:1)" ], "instructions": "Shake with ice and strain into an absinthe-rinsed (Kübler) cocktail coupe. Shake with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Blended Scotch (Cutty Sark Prohibition)\n1 oz Sloe Gin (Plymouth)\n1/2 oz Lemon Juice\n1/4 oz Honey Syrup 2:1 (3/8 oz 1:1)\nShake with ice and strain into an absinthe-rinsed (Kübler) cocktail coupe.\nTwo Mondays ago, I was perusing\nKindred Cocktails\nwhen I spotted Tom Richter's Post Modern that was published in\nPunch Drinks\n. Tom described how he based it \"on a spirit combination of oft-overlooked sloe gin and Scotch, rinsed with absinthe.\" Given the name, I have to believe that he based it off of the\nSavoy Cocktail Book\n's Modern Cocktail #2 with the lemon juice aspect from the Modern #1:\nModern Cocktail (No. 2)\n• 2/3 Sloe Gin\n• 1/3 Scotch Whisky\n• 1 dash Grenadine\n• 1 dash Absinthe\n• 1 dash Orange Bitters\nShake with ice and strain into a cocktail glass.\nThe Modern #1 over time has won out though in part thanks to Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nbook, and I have had variations like the\nModern Cocktail\nbased off of Ted's Modernista. Here with sloe gin, the Post Modern began with a berry and anise aroma. Next, lemon, honey, and dark red fruit on the sip leapt into smoky Scotch, plum, and raisin flavors on the swallow with a hint of anise. Some of those oxidized flavors are most likely due to the age of my sloe gin bottle -- it has not seen enough love over the years, so perhaps Tom's comment about sloe gin being overlooked rings true.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYtxKwxzaZLaJku_JPdl6srcgvTYGYqCaL43jYsLUjwvKtC7diEnVLGf70VGPOeyuk6O11lVnsrUUEzLnozdvPx04mDmgCZ1rLapPF8V6wFocKfUVdbhqeep--uJR-7NUnEpUlCoQfCw5dWqjIr64KgTNhmn9cIr2kqDPxbQxykSsnVL3nuvf54rw_Q/s320/postmodern6974.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYtxKwxzaZLaJku_JPdl6srcgvTYGYqCaL43jYsLUjwvKtC7diEnVLGf70VGPOeyuk6O11lVnsrUUEzLnozdvPx04mDmgCZ1rLapPF8V6wFocKfUVdbhqeep--uJR-7NUnEpUlCoQfCw5dWqjIr64KgTNhmn9cIr2kqDPxbQxykSsnVL3nuvf54rw_Q/s800/postmodern6974.jpg", "comment_count": 0 }, { "title": "dados", "url": "https://cocktailvirgin.blogspot.com/2022/07/dados.html", "published": "2022-07-12T08:00:00.015-04:00", "updated": "2022-07-12T08:00:00.198-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Caitlin Laman", "source": "Licoreria Limantour", "year": 2016 }, "categories": [ "bitters (Angostura)", "mezcal", "pamplemousse", "suze" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Suze" ], "instructions": "Stir with ice, strain into a rocks glass with ice, garnish with a lemon twist and an orange twist (lemon only).", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Suze\nscant 1/4 oz Pamplemousse Liqueur (St. Elder)\n2 dash Angostura Bitters\nStir with ice, strain into a rocks glass with ice, garnish with a lemon twist and an orange twist (lemon only).\nTwo Tuesdays ago, I reached for Robert Simonson's\nMezcal + Tequila Cocktails\nbook, and I landed upon the Dados crafted by Caitlin Laman at the Licoreria Limantour in Mexico City circa 2016. Since I have been grooving on the mezcal-Suze combination in drinks like\nThe Man From Nowhere\nand the\nMezcal White Negroni\n, I was excited about giving this one a try. In the glass, the Dados proffered lemon and smoky vegetal aromas to the nose. Next, a creamy and citrus sip was chased by mezcal, vegetal, floral, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42M35lahzpEDNgIfAxfIrPvQ4x6jhdHooy54hBImAX50At2zC6B-q1TKST_Yp-q8sU158zP1bmGyY9WNzETsPwx4nU1ybacNecmzgdZVymwjGa2DcyuF5Tt-8_tdCWVo7dFn7bXe7FXSCON2AAdfQwvrTNBr5Tq5_fG9YWYOrWyQ8W23y_1_F9Oi22A/s320/dados6977.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42M35lahzpEDNgIfAxfIrPvQ4x6jhdHooy54hBImAX50At2zC6B-q1TKST_Yp-q8sU158zP1bmGyY9WNzETsPwx4nU1ybacNecmzgdZVymwjGa2DcyuF5Tt-8_tdCWVo7dFn7bXe7FXSCON2AAdfQwvrTNBr5Tq5_fG9YWYOrWyQ8W23y_1_F9Oi22A/s800/dados6977.jpg", "comment_count": 0 }, { "title": "out of the airlock", "url": "https://cocktailvirgin.blogspot.com/2022/07/out-of-air-lock.html", "published": "2022-07-13T08:00:00.026-04:00", "updated": "2022-07-13T12:03:43.706-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Zac Sorensen", "source": "The Violet Hour", "year": 2016 }, "categories": [ "bitters (Peychaud's)", "campari", "herbsainte", "lillet", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey 101° Rye (Rittenhouse Bonded)", "3/4 oz Cocchi Americano", "1/2 oz Campari", "1/8 oz Demerara Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass pre-rinsed with Herbsaint, and garnish with orange oil from a twist.", "body_text": "2 oz Wild Turkey 101° Rye (Rittenhouse Bonded)\n3/4 oz Cocchi Americano\n1/2 oz Campari\n1/8 oz Demerara Syrup\n2 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass pre-rinsed with Herbsaint, and garnish with orange oil from a twist.\nAfter my bar shift two Wednesdays ago, I was drawn to\nThe Bartender's Manifesto\nwhere I landed upon the Out of the Airlock by Zac Sorensen at the Violet Hour circa 2016. As a\n1794\n-like drink with New Orleans stylings of Peychaud's Bitters and an Herbsaint rinse, I was indeed ready to mix it up. The result gave forth an orange and anise bouquet to the nose. Next, caramel-citrus notes on the sip led into rye, bitter orange, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nMS24m5YFBXosA5Ue23WNH65Fs30-WSmaFSZbOAV9pGJwajsdb2WdGOhiYIkxwpLUkTIkEta0Qjz_X_fuoj3nlr3YvZTv-b-dpzLyVyShu-bPf3-yXiI3xUBC1dC0NzGu9rlccxc3MZxFU_eo-07Z2SVREQ2hUxWy6rKNOD64bw3UvunjFPb-ylJGw/s320/outoftheairlock6979.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nMS24m5YFBXosA5Ue23WNH65Fs30-WSmaFSZbOAV9pGJwajsdb2WdGOhiYIkxwpLUkTIkEta0Qjz_X_fuoj3nlr3YvZTv-b-dpzLyVyShu-bPf3-yXiI3xUBC1dC0NzGu9rlccxc3MZxFU_eo-07Z2SVREQ2hUxWy6rKNOD64bw3UvunjFPb-ylJGw/s800/outoftheairlock6979.jpg", "comment_count": 0 }, { "title": "ransom note", "url": "https://cocktailvirgin.blogspot.com/2022/07/ransom-note.html", "published": "2022-07-14T08:00:00.020-04:00", "updated": "2022-07-14T08:00:00.208-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Death & Co.'s Welcome Home", "year": 2015 }, "categories": [ "amaro", "bitters (aromatic)", "bitters (orange)", "brandy", "creme de cacao", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Lustau Brandy de Jerez (Du Peyrat Selection)", "3/4 oz Del Professore Sweet Vermouth (Cocchi)", "1/4 oz Amaro Ramazzotti", "1 tsp Giffard White Crème de Cacao (Bols)", "1 dash Orange Bitters (Angostura Orange)", "1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 oz Rittenhouse Rye\n1 oz Lustau Brandy de Jerez (Du Peyrat Selection)\n3/4 oz Del Professore Sweet Vermouth (Cocchi)\n1/4 oz Amaro Ramazzotti\n1 tsp Giffard White Crème de Cacao (Bols)\n1 dash Orange Bitters (Angostura Orange)\n1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Thursdays ago, I was in the mood for a nightcap after a busy shift at the bar. From Death & Co.'s\nWelcome Home\nbook, I selected Jeremy Oertel's 2015 Ransom Note to do the deed. In the glass, it shared a lemon, brandy, and caramel bouquet to the senses. Next, grape and caramel notes swirled on the sip, and the swallow came through with rye, Cognac, cola, chocolate, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyewgkZdMG-4ILUVc1NkHW3PCmP_CHb6pIisZz0MdOaO4Wv0wimy8b8NlVu8PvGkucdB16vpMwkEYIOr8XRfHIgN6QyujhV03Zd85vAQXnwfRe3YqEcYXEBC1m2-9NBuHr3gdPolr_MhwnX_lgvWUdsHQrfHRO9Tbjh85Ia0D3zWIxUf6MVFDDSyWxjQ/s320/ransomnote6981.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyewgkZdMG-4ILUVc1NkHW3PCmP_CHb6pIisZz0MdOaO4Wv0wimy8b8NlVu8PvGkucdB16vpMwkEYIOr8XRfHIgN6QyujhV03Zd85vAQXnwfRe3YqEcYXEBC1m2-9NBuHr3gdPolr_MhwnX_lgvWUdsHQrfHRO9Tbjh85Ia0D3zWIxUf6MVFDDSyWxjQ/s800/ransomnote6981.jpg", "comment_count": 0 }, { "title": "riki tiki tavi", "url": "https://cocktailvirgin.blogspot.com/2022/07/riki-tiki-tavi.html", "published": "2022-07-15T08:00:00.024-04:00", "updated": "2022-07-15T08:00:00.201-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "build", "attribution": { "creator": "Max Beckman and Rubi Villagomez", "source": "The Bartender's Manifesto", "year": 2019 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "falernum", "pear liqueur", "rum", "scotch" ], "ingredients": [ "1 oz Plantation Pineapple Rum", "1 oz Blended Scotch (Cutty Sark Prohibition)", "1/2 oz Falernum (Velvet)", "1/4 oz St. George Spiced Pear Liqueur (Rothman & Winter)", "1 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in a Julep cup, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a mint sprig and freshly grated cinnamon.", "body_text": "1 oz Plantation Pineapple Rum\n1 oz Blended Scotch (Cutty Sark Prohibition)\n1/2 oz Falernum (Velvet)\n1/4 oz St. George Spiced Pear Liqueur (Rothman & Winter)\n1 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nBuild in a Julep cup, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a mint sprig and freshly grated cinnamon.\nTwo Fridays ago, I returned to\nThe Bartender's Manifesto\nand found the Scotch and tropical Tiki Julep of sorts called the Riki Tiki Tavi created by Violet Hour bartenders Max Beckman and Rubi Villagomez in 2019. After venturing out to the garden to pick mint, I commenced on assembling this Julep. Once done, it gave forth cinnamon and mint aromas to the nose. Next, orchard fruit notes on the sip flowed into pineapple, Scotch, pear, smoke, and clove flavors on the swallow. Overall, the mint was akin to many Tiki drinks were it serves as aromatics only.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaUGbIk9Rv9Sh4dzJktG2EHo_oln6CngtkKsVB7caErkC9bFQuNilxdqGdya-tweX5Dit-eHkmqZZi2gNXZlv5c5ZdBQrTK6yq-3IpglB0j-D7h6LWFSamsHH4eLpAWva8OeEXrxct72ebtnlZvSdPFv18pYKJOH9JrqJOFbE9xKshj8lBcsZ494R8Q/s320/rikitikitavi6982.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaUGbIk9Rv9Sh4dzJktG2EHo_oln6CngtkKsVB7caErkC9bFQuNilxdqGdya-tweX5Dit-eHkmqZZi2gNXZlv5c5ZdBQrTK6yq-3IpglB0j-D7h6LWFSamsHH4eLpAWva8OeEXrxct72ebtnlZvSdPFv18pYKJOH9JrqJOFbE9xKshj8lBcsZ494R8Q/s800/rikitikitavi6982.jpg", "comment_count": 0 }, { "title": "townes van zandt", "url": "https://cocktailvirgin.blogspot.com/2022/07/townes-van-zandt.html", "published": "2022-07-16T08:00:00.020-04:00", "updated": "2022-07-16T08:00:00.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Natalie Jacob", "source": "Mod Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "creme de peche", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Peach Liqueur (Mathilde)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Peach Liqueur (Mathilde)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago after my bar shift, I reached for Natalie Jacob's\nMod Cocktails\nfor a nightcap. There, I spotted the Townes Van Zandt that reminded me a little of the\nBourbon Belle\ngiven the whiskey, vermouth, and peach liqueur combination. Natalie was inspired by the Martini variation called the\nVan Zandt\nconsisting of gin, dry vermouth, and a hint of apricot liqueur that appeared in\nJack's Manual\n, and she named her summery Manhattan riff after the musician. Once assembled, the Townes Van Zandt gave forth a lemon, peach, and whiskey aroma. Next, a semi-dry orchard fruit sip strummed into rye, peach, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZv-rctJDkxGcp9Gk316KVUel6wwI19S9QWFCwu0650GLaxn0YdP7JBPZvqyk-hyQMbnbdIenyGA-BGowAGGOR9MY1-CR9GoIEUoUs1tvDnSzhMSNVMVqdVcx8ooPht4ow3LPvRSTm4hVp0ttbvG5b9q4EJiNJCBy6cGgWW8OhCkmZqJhbSaWJTjksow/s320/townesvanzandt6984.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZv-rctJDkxGcp9Gk316KVUel6wwI19S9QWFCwu0650GLaxn0YdP7JBPZvqyk-hyQMbnbdIenyGA-BGowAGGOR9MY1-CR9GoIEUoUs1tvDnSzhMSNVMVqdVcx8ooPht4ow3LPvRSTm4hVp0ttbvG5b9q4EJiNJCBy6cGgWW8OhCkmZqJhbSaWJTjksow/s800/townesvanzandt6984.jpg", "comment_count": 0 }, { "title": "don't talk to strangers", "url": "https://cocktailvirgin.blogspot.com/2022/07/dont-talk-to-strangers.html", "published": "2022-07-17T08:00:00.034-04:00", "updated": "2022-07-17T08:00:00.194-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cachaça", "campari", "egg white", "lime juice", "pisco", "simple syrup (cinnamon)", "swedish punsch" ], "ingredients": [ "3/4 oz Pisco (Macchu Pisco)", "3/4 oz Cachaça (Cuca Fresca)", "1/2 oz Campari", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Lime Juice", "1/8 Cinnamon Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe or single old fashioned glass, and garnish with drops of Angostura Bitters.", "body_text": "3/4 oz Pisco (Macchu Pisco)\n3/4 oz Cachaça (Cuca Fresca)\n1/2 oz Campari\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Lime Juice\n1/8 Cinnamon Syrup\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe or single old fashioned glass, and garnish with drops of Angostura Bitters.\nTwo Sundays ago, I became intrigued by the Campari-Swedish punsch combination in the\nSleeping With Strangers\n, and I decided to take it in the direction of the\nSouth American Honey Bee\nwith pisco, cachaça, lime, and egg white. It needed a little more pizazz and a touch of sweetness to balance, so I added in some cinnamon syrup that worked well with Swedish punsch in the\nOaxacan Punch\n. For a name, I took the original inspiration in the direction of a Rick Springfield song title. The Don't Talk to Strangers began with an allspice and orange aroma. Next, a creamy caramel, orange, and lime sip chatted with the earthy, grassy, funky, bitter orange, black tea, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfW-9-vLlk3BbqULeqB_K0k3WhOFg3gR9UsxtcLIHGbifs77DKf3hTW-Oilvzj2eET1AXpvOR9ZTu-2QjTiiOed0-tIXWc92GQDwMcYvyJkTbD-rX8tUu90XlC9UxKJl_SfkdTZm3OHK4ow91b8YK2swGyLI2dRBtgqG3_VZHU_ZbywJu_7v2YGtWE6A/s320/donttalkstrangers6987.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfW-9-vLlk3BbqULeqB_K0k3WhOFg3gR9UsxtcLIHGbifs77DKf3hTW-Oilvzj2eET1AXpvOR9ZTu-2QjTiiOed0-tIXWc92GQDwMcYvyJkTbD-rX8tUu90XlC9UxKJl_SfkdTZm3OHK4ow91b8YK2swGyLI2dRBtgqG3_VZHU_ZbywJu_7v2YGtWE6A/s800/donttalkstrangers6987.jpg", "comment_count": 0 }, { "title": "flaneur", "url": "https://cocktailvirgin.blogspot.com/2022/07/flaneur.html", "published": "2022-07-18T08:00:00.026-04:00", "updated": "2022-07-18T08:00:00.182-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": null, "year": 2014 }, "categories": [ "campari", "cognac", "quinquina", "vermouth (sweet)" ], "ingredients": [ "1 oz Dolin Sweet Vermouth (Cocchi)", "1 oz Bonal Gentiane-Quina", "1/2 oz Campari", "1/2 oz Pierre Ferrand 1840 Cognac" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Dolin Sweet Vermouth (Cocchi)\n1 oz Bonal Gentiane-Quina\n1/2 oz Campari\n1/2 oz Pierre Ferrand 1840 Cognac\nStir with ice and strain into a cocktail coupe.\nAfter getting home from a Fourth of July party, I was in the mood for something to round out the night but perhaps with a lower ABV. One of the recipes in that category that I had bookmarked was Rafa Garcia Febles' 2014 riff on the Boulevardier called the Flâneur that was mostly fortified wine. The Bonal and Campari here have paired up well before in recipes like the\nStreets of San Miguel\nas well as my more recent\nThe Great Silence\n, so I was definitely intrigued. In the glass, things began off with grape and Cognac's richness on the nose. Next, grape and tangy orange notes on the sip gave way to Cognac, herbal grape, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq9R0xHVxcLphylj4x4c7Wv3JfezPip7LB_F_skVNwBk-ZOjqsOFsXoWDHdigcxP_DlqH9qt6U0Q9kQY3rlwuo2Z9LZkMKpsCKYQ1L28DE3yLsf26ZtC-StSo2EDYDM-DkFusdTPOn2nxKCWi4i3HNzT2w7MYDx5v0jl1lZ8u6wB7WfZj7jf5ZEet6g/s320/flaneur6988.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq9R0xHVxcLphylj4x4c7Wv3JfezPip7LB_F_skVNwBk-ZOjqsOFsXoWDHdigcxP_DlqH9qt6U0Q9kQY3rlwuo2Z9LZkMKpsCKYQ1L28DE3yLsf26ZtC-StSo2EDYDM-DkFusdTPOn2nxKCWi4i3HNzT2w7MYDx5v0jl1lZ8u6wB7WfZj7jf5ZEet6g/s800/flaneur6988.jpg", "comment_count": 0 }, { "title": "bourbon renewal", "url": "https://cocktailvirgin.blogspot.com/2022/07/bourbon-renewal.html", "published": "2022-07-19T08:00:00.045-04:00", "updated": "2022-07-19T08:00:00.176-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Jeffrey Morgenthaler", "source": "BelAmi Lounge", "year": 2001 }, "categories": [ "bitters (Angostura)", "creme de cassis", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1 oz Lemon Juice", "1/2 oz Crème de Cassis (Massenez)", "1/2 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with either a lemon wedge/wheel or berries in season (omit).", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1 oz Lemon Juice\n1/2 oz Crème de Cassis (Massenez)\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a double old fashioned glass with ice, and garnish with either a lemon wedge/wheel or berries in season (omit).\nA few weeks ago, a guest at Drink requested a Bourbon and blackberries cocktail, and since we do not generally carry blackberries or blackberry brandy, my mind went to crème de cassis due to similar flavors. I immediately recalled Jeffrey Morgenthaler's\nBourbon Renewal\n, and the recipe pleased them so much that I decided to make it at home. Previously, my only use for cassis at work was the\nEl Diablo\n, but the recipe reminded me of drinks that we used to make at home circa 2006 like the Mississippi Mule of gin, lemon juice, and crème de cassis, so the concept felt very comforting. Jeffrey described the name in his blog post as, \"This one was named after a band that my business partner, Tony Figoli, was in a long time ago. I thought the name was absolutely brilliant, so I decided to do up a drink to commemorate the band – and my favorite spirit at the time.\"\nDifford's Guide\nattributed the recipe to the BelAmi Lounge in Oregon in 2001, and when I posted on\nInstagram\nthat the recipe was 21 and old enough to drink, Morgenthaler was amused.\nThe way that I made it at home was the same save for the Lejay brand cassis and the Kold Draft ice cubes that we use at work. Here, the Bourbon Renewal proffered dark berry and Bourbon aromas. Next, lemon and blackberry notes on the sip flowed in to Bourbon, tart, dark berry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xOdarGgUbt16JGqrCmj5KyejcVIlqnYNQzWQrzcCAU-Bd9a5BhI7LWRhS9GIB2PLF_Ax-HXdfVJlr_63oWTWE9G81e1lUckwJ2mcLtAUmXpXPZ1FK1mkCOxfKLhc7seYO_ehF87QfuMJgc4IqJWdw6c9Rp87WjSwta-FT6VGQyfXD-PFDsk5ClYB1w/s320/bourbonrenewal6990.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xOdarGgUbt16JGqrCmj5KyejcVIlqnYNQzWQrzcCAU-Bd9a5BhI7LWRhS9GIB2PLF_Ax-HXdfVJlr_63oWTWE9G81e1lUckwJ2mcLtAUmXpXPZ1FK1mkCOxfKLhc7seYO_ehF87QfuMJgc4IqJWdw6c9Rp87WjSwta-FT6VGQyfXD-PFDsk5ClYB1w/s800/bourbonrenewal6990.jpg", "comment_count": 0 }, { "title": "major blunt", "url": "https://cocktailvirgin.blogspot.com/2022/07/major-blunt.html", "published": "2022-07-20T08:00:00.028-04:00", "updated": "2022-07-20T08:00:00.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "David Wondrich", "source": "Blunt Talk", "year": 2015 }, "categories": [ "bitters (orange)", "rum", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Blended Scotch (Cutty Sark Prohibition)", "1 oz Sweet Vermouth (Cocchi)", "1/2 oz Funky Jamaican Rum (Smith & Cross)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in a rocks glass, add ice, stir, and garnish with an orange twist (omit).", "body_text": "1 1/2 oz Blended Scotch (Cutty Sark Prohibition)\n1 oz Sweet Vermouth (Cocchi)\n1/2 oz Funky Jamaican Rum (Smith & Cross)\n2 dash Orange Bitters (Angostura Orange)\nBuild in a rocks glass, add ice, stir, and garnish with an orange twist (omit).\nTwo Wednesdays ago, I spotted on\nKindred Cocktails\na recipe that David Wondrich created called the Major Blunt. Actor Patrick Stewart posted on his\nTwitter\naccount in 2015 the recipe that Wondrich crafted in honor of his sitcom\nBlunt Talk\n. As a funky Jamaican rum-tinged Rob Roy, it seemed like a perfect nightcap to round out my evening spent working at the bar. In the glass, Major Blunt cast of rum funk, orange, and caramel aromas to the nose. Next, grape and caramel on the sip cascaded into smoky Scotch, burnt caramel, and rum funk on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlwO_Bn-DFv6ZmM444GWFfYZLiY8NE2gJLNrk7Ws6CC-HMmVcajyVvUbmu430aAuzEL9RSnQ3Ja9RbaBWFQATA4vxcJRdKvtMOP-TcK_fr1eOmXdoYzNGXF3YcwKdlw-GEhpUxuAiT9_88mK0wfi4GsuJpLRTt80cFIIbelTd9s4FRDm5jexsRw2Z0w/s320/majorblunt6992.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlwO_Bn-DFv6ZmM444GWFfYZLiY8NE2gJLNrk7Ws6CC-HMmVcajyVvUbmu430aAuzEL9RSnQ3Ja9RbaBWFQATA4vxcJRdKvtMOP-TcK_fr1eOmXdoYzNGXF3YcwKdlw-GEhpUxuAiT9_88mK0wfi4GsuJpLRTt80cFIIbelTd9s4FRDm5jexsRw2Z0w/s800/majorblunt6992.jpg", "comment_count": 0 }, { "title": "hugo bracer", "url": "https://cocktailvirgin.blogspot.com/2022/07/hugo-bracer.html", "published": "2022-07-21T08:00:00.034-04:00", "updated": "2022-07-21T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Trader Vic's 1947 Bartender's Guide", "year": 1947 }, "categories": [ "amer picon", "applejack", "grenadine", "lime juice" ], "ingredients": [ "1 oz Apple Brandy (2 oz Laird's Bonded)", "1/2 oz Amer Picon (1/2 oz Torani Amer)", "2 dash Grenadine (1/2 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Apple Brandy (2 oz Laird's Bonded)\n1/2 oz Amer Picon (1/2 oz Torani Amer)\n2 dash Grenadine (1/2 oz)\nJuice 1 Lime (1/2 oz)\nShake with ice and strain into a cocktail glass.\nTwo Thursdays ago, I delved into my drink book library and selected Trader Vic's 1947\nBartender's Guide\n. There, I spied the Hugo Bracer which had the Amer Picon-grenadine duo found in Basque Picon Punch as well as more modern recipes like the\nJayco\nfrom Trader Vic's 1972\nBartender's Guide Revised\n. I originally mixed this with the two dashes of grenadine at 1/4 oz, but it needed a bit more to balance the lime juice, so I upped it to 1/2 oz. Overall, the structure ended up very close to my Cognac-based with lemon juice\n8th Arrondissement\nthat began with the idea of a French version of the Ward 8. In the glass, the Hugo Bracer donated an apple, herbal, and berry aroma. Next, lime and red berry notes on the sip flowed into apple and bitter orange flavors on the swallow with a pomegranate finish. Overall, the Hugo Bracer came across as an embittered Jack Rose with a skew towards the bitter orange direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjkfLyLFirWJhSAOGHA8p7f80mR96JOxVj0I_7Tb67gqvTkmtHqzvkzpqO5ElBaOm_cCNCGMAUBQ8qz_XxE7970vz5vEmKB31Cpa6P3Na8mp8T1jBVPrQ8EzOv-6WvPiYhIZ3U69k_TMLajcXQ5z6ODHWIcA1e6hot6aAAegRzzJFsiQzYupAYAxRAw/s320/hugobracer6995.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjkfLyLFirWJhSAOGHA8p7f80mR96JOxVj0I_7Tb67gqvTkmtHqzvkzpqO5ElBaOm_cCNCGMAUBQ8qz_XxE7970vz5vEmKB31Cpa6P3Na8mp8T1jBVPrQ8EzOv-6WvPiYhIZ3U69k_TMLajcXQ5z6ODHWIcA1e6hot6aAAegRzzJFsiQzYupAYAxRAw/s800/hugobracer6995.jpg", "comment_count": 0 }, { "title": "siren of the fjords", "url": "https://cocktailvirgin.blogspot.com/2022/07/siren-of-fjords.html", "published": "2022-07-22T08:00:00.028-04:00", "updated": "2022-07-22T08:00:00.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Robert Simpson", "source": "Clove Club", "year": null }, "categories": [ "aquavit", "bitters (orange)", "curacao", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Linie Aquavit", "1/3 oz Pedro Ximenez Sherry (Oxford)", "1/3 oz Pierre Ferrand Dry Curaçao", "1/4 oz Cocchi Vermouth di Torino", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/4 oz Linie Aquavit\n1/3 oz Pedro Ximenez Sherry (Oxford)\n1/3 oz Pierre Ferrand Dry Curaçao\n1/4 oz Cocchi Vermouth di Torino\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nAfter getting home from my bar shift two Fridays ago, I was looking for a stirred drink recipe to end the night. Therefore, I reached for Kara Newman's\nNightcap\nbook and found the Siren of the Fjords. The cocktail was crafted by Robert Simpson at London's Clove Club in honor of Norwegian-American film star Sigrid Gurie who was active during the 1930s and 1940s. Movie producer Samuel Goldwyn took credit for discovering who he dubbed \"the Norwegian Garbo\" and promoted her as \"the siren of the fjords.\" Once prepared, the Siren of the Fjords as a cocktail showcased an orange and raisin aroma. Next, the grape notes from the vermouth and sherry starred in the sip, and the swallow proffered orange, raisin, and caraway flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHKzo2dARV5CRxr3sQaTs64a0RNKKmZRFGxMCfFflo9QA7T6yRb1R63xPskunqd48sns8jCqPrJJ7L4d1EGoybDpgwYm9mGbQTFibaLSm9MS-VYIp0acfYL9IPgKWqOvFYyBwRvVn-MDPO1pa0wFCam5lod5ztW5tbXZWKu0D-X464Jd5ky5hKP1DOA/s320/sirenfjords6997.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHKzo2dARV5CRxr3sQaTs64a0RNKKmZRFGxMCfFflo9QA7T6yRb1R63xPskunqd48sns8jCqPrJJ7L4d1EGoybDpgwYm9mGbQTFibaLSm9MS-VYIp0acfYL9IPgKWqOvFYyBwRvVn-MDPO1pa0wFCam5lod5ztW5tbXZWKu0D-X464Jd5ky5hKP1DOA/s800/sirenfjords6997.jpg", "comment_count": 0 }, { "title": "the black spot", "url": "https://cocktailvirgin.blogspot.com/2022/07/the-black-spot.html", "published": "2022-07-23T08:00:00.032-04:00", "updated": "2022-07-23T08:00:00.241-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Benjamin Talbot", "source": "Kindred Cocktails", "year": 2016 }, "categories": [ "bitters (orange)", "kahlua", "rum", "scotch", "simple syrup" ], "ingredients": [ "1 oz Cruzan Black Strap Rum", "1 oz Jamaican Rum (Smith & Cross)", "3/4 oz Coffee Liqueur (Copper & Kings)", "1/4 oz 2:1 Demerara Syrup (3/8 oz 1:1)", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a Laphroaig Scotch-rinsed old fashioned glass.", "body_text": "1 oz Cruzan Black Strap Rum\n1 oz Jamaican Rum (Smith & Cross)\n3/4 oz Coffee Liqueur (Copper & Kings)\n1/4 oz 2:1 Demerara Syrup (3/8 oz 1:1)\n3 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a Laphroaig Scotch-rinsed old fashioned glass.\nTwo Saturdays ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted the rum\nRevolver\nof sorts called the Black Spot created by UK drink maker Benjamin Talbot in 2016. Since there was already a significant sugar content here from the syrup, I went with my driest coffee liqueur -- namely Copper & Kings' Destillaré Intense Café. With Smith & Cross as the Jamaican rum, the Black Spot cast out a smoke, rum funk, char, and molasses nose. Next, caramel and roast notes on the sip slid into dark rum, rum funk, coffee, char, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9x0mT8Km-g8N6eJ4VqLy8GAmdrSrMQhWKzf6AZ2qku7eiK3t-wrbWoTRXzhD6dPUoxek9BOuL8V3FkpqcoJMmMNuHVsvqEu5bH7E8vH0IBb5vZMPcrQfRmCj3UksmZ6E5HRD-6GB2fqg1SCyKt5WjigCtw4QW-xawwG4CDwAI65N1lV8QojD6lX1fQ/s320/blackspot6998.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9x0mT8Km-g8N6eJ4VqLy8GAmdrSrMQhWKzf6AZ2qku7eiK3t-wrbWoTRXzhD6dPUoxek9BOuL8V3FkpqcoJMmMNuHVsvqEu5bH7E8vH0IBb5vZMPcrQfRmCj3UksmZ6E5HRD-6GB2fqg1SCyKt5WjigCtw4QW-xawwG4CDwAI65N1lV8QojD6lX1fQ/s800/blackspot6998.jpg", "comment_count": 0 }, { "title": "trash polka", "url": "https://cocktailvirgin.blogspot.com/2022/07/trash-polka.html", "published": "2022-07-24T08:00:00.038-04:00", "updated": "2022-07-24T08:00:00.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Peychaud's)", "campari", "fernet-branca", "maraschino", "punt e mes" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Campari", "1/2 oz Punt e Mes", "1/2 oz Maraschino", "4 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Kübler), and garnish with lemon oil from a twist.", "body_text": "1 oz Fernet Branca\n1 oz Campari\n1/2 oz Punt e Mes\n1/2 oz Maraschino\n4 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Kübler), and garnish with lemon oil from a twist.\nTwo Sundays ago, I began with the concept of a Ferrari (the Fernet Branca-Campari duo) crossed with a\nRed Hook\n, and I felt that it needed additional flavors. With Maraschino in the mix, it made me think of an\nImproved Cocktail\n, so I thought absinthe, and that flowed into doing a Sazerac treatment along with the addition of Peychaud's Bitters and lemon oil. The end result was akin something between the\nDiamonds & Spades\nas a Ferrari Sazerac and the\nTin City Sazerac\nas a mashup of Red Hook and a Cognac Sazerac. For a name, I dubbed this one Trash Polka after the tattoo style that originated in Germany that combines motifs using black and red ink. Here, the Trash Polka conjured a lemon, anise, and cherry bouquet to the nose. Next, caramel and orange notes on the sip were followed by minty, gentian, cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWOIQVv1tTPlLTIrYrYJzQ3mXhZNqSPVt6BtRf7qCW266fOGqYSuB5ib4baZHq5z1WO-nLKpgWOeXp4pZcAXSyX6lRuiJE486mZcPpwiJ8vZzq6SI1YTXz8WlizYgrF-vCkd944auz2OEpdBShxQ3JWZ0Ph2ELkzjZMEF9HgYGGFUt2p18UevCIG8Rg/s320/trashpolka7001.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWOIQVv1tTPlLTIrYrYJzQ3mXhZNqSPVt6BtRf7qCW266fOGqYSuB5ib4baZHq5z1WO-nLKpgWOeXp4pZcAXSyX6lRuiJE486mZcPpwiJ8vZzq6SI1YTXz8WlizYgrF-vCkd944auz2OEpdBShxQ3JWZ0Ph2ELkzjZMEF9HgYGGFUt2p18UevCIG8Rg/s800/trashpolka7001.jpg", "comment_count": 0 }, { "title": "queen elizabeth cocktail", "url": "https://cocktailvirgin.blogspot.com/2022/07/queen-elizabeth-cocktail.html", "published": "2022-07-25T08:00:00.019-04:00", "updated": "2022-07-25T08:00:00.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "absinthe", "cointreau", "gin", "lemon juice" ], "ingredients": [ "1/2 Gin (2 oz Beefeater)", "1/4 Cointreau (3/4 oz)", "1/4 Lemon Juice (3/4 oz)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Gin (2 oz Beefeater)\n1/4 Cointreau (3/4 oz)\n1/4 Lemon Juice (3/4 oz)\n(1/4 oz Simple Syrup)\n1 dash Absinthe (1/2 bsp or ~1/16 oz Kübler)\nShake with ice and strain into a cocktail glass.\nTwo Mondays ago, I opened up my copy of the 1930\nSavoy Cocktail Book\nand landed upon the Queen Elizabeth Cocktail that was different from the aperitif-y\nQueen Elizabeth\nalready on the blog. This one was more akin to a Chelsea Sidecar with absinthe or perhaps a\nCorpse Reviver #2\nwith extra gin instead of Lillet, so I was game. In the glass, the drink provided a pine, orange, and anise bouquet to the nose. Next, lemon and orange notes swirled on the sip, and the swallow came through with gin and anise-orange flavors. Overall, the lemon, orange, and absinthe flavors kept flip-flopping for dominance in the flavor profile which made each sip rather interesting.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaulWH0rh_bDZ4ZP-zJIz80wtYUlXRrcQMuVjh6i9v3CNI5wQlVpPreDGUc2HwuNKsGGWDhvYy_IC9JJf-Xj_lo_fx0W2HzGfB_Spu4RVcIQwNbhSMrwcIsxwh1oQdZfvuJkLi6UF1gDuUozwTOs5OOgTLZMFyDqwfCOXFgX4PmCJcnr8BpZXzNdDbdw/s320/queenelizabeth7003.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaulWH0rh_bDZ4ZP-zJIz80wtYUlXRrcQMuVjh6i9v3CNI5wQlVpPreDGUc2HwuNKsGGWDhvYy_IC9JJf-Xj_lo_fx0W2HzGfB_Spu4RVcIQwNbhSMrwcIsxwh1oQdZfvuJkLi6UF1gDuUozwTOs5OOgTLZMFyDqwfCOXFgX4PmCJcnr8BpZXzNdDbdw/s800/queenelizabeth7003.jpg", "comment_count": 0 }, { "title": "the lonesome crowded west", "url": "https://cocktailvirgin.blogspot.com/2022/07/the-lonesome-crowded-west.html", "published": "2022-07-26T08:00:00.017-04:00", "updated": "2022-07-26T08:00:00.177-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Matthew Belanger", "source": "Death & Co. Welcome Home", "year": 2018 }, "categories": [ "amaro nonino", "bitters (Angostura)", "passion fruit syrup", "rum", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Ron de Barrilito (Don Q Gran Añejo)", "3/4 oz Amaro Nonino", "1/2 oz Old Grand-Dad 114° Bourbon", "1/2 tsp Giffard Passion Fruit Liqueur (1/2 tsp Passion Fruit Syrup)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a single old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.", "body_text": "1 1/2 oz Ron de Barrilito (Don Q Gran Añejo)\n3/4 oz Amaro Nonino\n1/2 oz Old Grand-Dad 114° Bourbon\n1/2 tsp Giffard Passion Fruit Liqueur (1/2 tsp Passion Fruit Syrup)\n1 dash Angostura Bitters\nStir with ice, strain into a single old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.\nFor a nightcap on Tuesday two weeks prior, I began flipping through the Death & Co.\nWelcome Home\nbook. The rum-Bourbon Black Manhattan of sorts called the Lonesome Crowded West by Matthew Belanger circa 2018 seemed like a delightful way to round out my day, and it also reminded me of their\nSpaghetti Western\nin both recipe and name. Here, it generated grapefruit, rum, caramel, and Bourbon aromas. Next, caramel and passion fruit notes on the sip transitioned into rum, Bourbon, orange, passion fruit, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqXY6jClLYmgSHscmY8w7302vuCpSysH6hSR3BXDIfg1VJNkizKAE83jHG97hiT6KPc4F-CiHWNf2sgcaOF9IOX9FRwgwXdVVG4HyiCkgaD9OYB4aaePNoa__ilY4S8h9Nx1jdA6T-xy7g2n3shVSrwg4zLoe2COxCrp_ROjKCbI3kKymSnzSHv3l9A/s320/lonesomecrowded7005.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqXY6jClLYmgSHscmY8w7302vuCpSysH6hSR3BXDIfg1VJNkizKAE83jHG97hiT6KPc4F-CiHWNf2sgcaOF9IOX9FRwgwXdVVG4HyiCkgaD9OYB4aaePNoa__ilY4S8h9Nx1jdA6T-xy7g2n3shVSrwg4zLoe2COxCrp_ROjKCbI3kKymSnzSHv3l9A/s800/lonesomecrowded7005.jpg", "comment_count": 0 }, { "title": "draft day", "url": "https://cocktailvirgin.blogspot.com/2022/07/draft-day.html", "published": "2022-07-27T08:00:00.002-04:00", "updated": "2022-07-27T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Michael McCollum", "source": "Attaboy", "year": 2018 }, "categories": [ "absinthe", "campari", "creme de banane", "rum", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Smith & Cross Rum", "1/2 oz Gran Classico (Campari)", "1/2 oz Crème de Banane (Tempus Fugit)" ], "instructions": "Stir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Butterfly) and with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Smith & Cross Rum\n1/2 oz Gran Classico (Campari)\n1/2 oz Crème de Banane (Tempus Fugit)\nStir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Butterfly) and with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I was perusing\nKindred Cocktails\nwhen I spotted the Draft Day that reminded me of the\nBanana Boulevardier\n. The recipe was by Michael McCollum at Attaboy in Nashville circa 2018 and initially posted on the\nBartender's Choice\napp. Once prepared, the Draft Day showcased an orange, black licorice, and rum funk aroma. Next, caramel and a hint of tropical on the sip flowed into rye, funky rum, banana, bitter orange, and tropical flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XbPmAv7XUdUZ9kAimuSE7G36OzyJzoOd1mlGco02tlbedI53MeyDdp0PInSfr0lWvvGwrWC7JpHTRnrHQTHw5HfMRQd8xwunkUDJqHINxnPzhXrN0MuIXY9w2DqhuYoDqR3d0KKehv90JlFMDp6flOgjmpPcrfdX9ZRt4BnyoCyhElTWX0u8wPZJVQ/s320/draftday7006.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XbPmAv7XUdUZ9kAimuSE7G36OzyJzoOd1mlGco02tlbedI53MeyDdp0PInSfr0lWvvGwrWC7JpHTRnrHQTHw5HfMRQd8xwunkUDJqHINxnPzhXrN0MuIXY9w2DqhuYoDqR3d0KKehv90JlFMDp6flOgjmpPcrfdX9ZRt4BnyoCyhElTWX0u8wPZJVQ/s800/draftday7006.jpg", "comment_count": 0 }, { "title": "her name is joy", "url": "https://cocktailvirgin.blogspot.com/2022/07/her-name-is-joy.html", "published": "2022-07-28T08:00:00.027-04:00", "updated": "2022-07-28T08:00:00.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sam Penton", "source": "Death & Co.: Welcome Home", "year": 2019 }, "categories": [ "benedictine", "kahlua", "rum", "scotch", "sherry", "simple syrup" ], "ingredients": [ "1 oz Appleton 21 Year Rum (Appleton Reserve)", "1 oz Highland Park 12 Year (Royal Brakla 12)", "1/4 oz Lustau Oloroso Sherry", "1 tsp Benedictine", "1 tsp Galliano Ristretto", "1/2 tsp Demerara Syrup" ], "instructions": "Stir with ice, strain into a single old fashioned glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 oz Appleton 21 Year Rum (Appleton Reserve)\n1 oz Highland Park 12 Year (Royal Brakla 12)\n1/4 oz Lustau Oloroso Sherry\n1 tsp Benedictine\n1 tsp Galliano Ristretto\n1/2 tsp Demerara Syrup\nStir with ice, strain into a single old fashioned glass with a large ice cube, and garnish with orange oil from a twist.\nTwo Thursdays ago, I finally broke down and made the delightful sounding Her Name is Joy from Death & Co.'s\nWelcome Home\nbook. This tribute to Appleton Estate master blender Joy Spence was crafted by Sam Penton in 2019 with the Vieux Carré as the inspiration. I was hesitant to make it before since I lacked the rather aged Appleton rum, but I figured that I could get a good feel for what they were shooting for with a younger expression. In the glass, the Her Name is Joy proffered an orange, caramel, and coffee bouquet to the nose. Next, grape and caramel on the sip flowed into rum, Scotch, dark roast coffee, herbal, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwhtWCMSXnaHCjuMYGv9PPwhazg8aXXrKV2QXtqYD3zmbEnMiDYHcbjje5jSu-rEJQLqFdNQyZEtwlSLGWCjjUsbmxGoV-VE3akaE1v9iyrZFgEQun7PODIR6ShkpF-EcGqBWU0l1pQfw2Lp5q8XE-xXJRfTqe4u_J9UefF7Y5TLsxxYEBMn4QVBl6Q/s320/hernameoy7008.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwhtWCMSXnaHCjuMYGv9PPwhazg8aXXrKV2QXtqYD3zmbEnMiDYHcbjje5jSu-rEJQLqFdNQyZEtwlSLGWCjjUsbmxGoV-VE3akaE1v9iyrZFgEQun7PODIR6ShkpF-EcGqBWU0l1pQfw2Lp5q8XE-xXJRfTqe4u_J9UefF7Y5TLsxxYEBMn4QVBl6Q/s800/hernameoy7008.jpg", "comment_count": 0 }, { "title": "songs my mother taught me", "url": "https://cocktailvirgin.blogspot.com/2022/07/songs-my-mother-taught-me.html", "published": "2022-07-29T08:00:00.033-04:00", "updated": "2022-07-29T08:00:00.201-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "fernet-branca", "mezcal" ], "ingredients": [ "1 1/4 oz Mezcal (Del Maguey Vida)", "3/4 oz Cardamaro", "3/4 oz Amaro Montenegro", "1/4 oz Fernet Branca", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/4 oz Mezcal (Del Maguey Vida)\n3/4 oz Cardamaro\n3/4 oz Amaro Montenegro\n1/4 oz Fernet Branca\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Fridays ago, I became inspired by the Cardamaro-Amaro Montenegro combination in the\nKhartoum\n. The Amaro Montenegro then got me thinking about the combination with mezcal called the M&M, and I mashed up the three ingredients; however, the end result felt flat even after I tinkered by adding absinthe and bitters. In the end, mezcal was not bringing the same structure as Smith & Cross Rum did in the Brick & Mortar classic. I continued tinkering with it at work a day later and took a page from the\nScarecrow\nplaybook and added in a 1/4 oz of Fernet Branca which donated that needed depth of flavor.\nSince the Khartoum was named after the race horse in\nThe Godfather\nmovie, I honed in on actor Marlon Brando and named this the Songs My Mother Taught Me after his autobiography. In the glass, it broadcasted smoke and vegetal aroma brightened by orange oil. Next, grape and caramel on the sip leapt into smoky mezcal and orange-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeSp1gtus5ZgJNcapnWyr6dPJ9V4RkdUMuXMMZbsJaeX7A34xARVHtTh1eot7NV-7mTkOMF_hecyNXoOkmNjiRM7-ZL4yiYgl5MgOxMtlFqs1MMwIj4FHaz1XN0r1ewxZrkSreYru62lUmOWoKJzvdjvmYwryjx_grscCuHErl0j28asTWMz2wka0Cw/s320/songsmymothertaught7011.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeSp1gtus5ZgJNcapnWyr6dPJ9V4RkdUMuXMMZbsJaeX7A34xARVHtTh1eot7NV-7mTkOMF_hecyNXoOkmNjiRM7-ZL4yiYgl5MgOxMtlFqs1MMwIj4FHaz1XN0r1ewxZrkSreYru62lUmOWoKJzvdjvmYwryjx_grscCuHErl0j28asTWMz2wka0Cw/s800/songsmymothertaught7011.jpg", "comment_count": 0 }, { "title": "balboa", "url": "https://cocktailvirgin.blogspot.com/2022/07/balboa_0637960383.html", "published": "2022-07-30T08:00:00.004-04:00", "updated": "2022-07-30T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "cachaça", "pineapple syrup", "pisco", "vermouth (dry)" ], "ingredients": [ "1 oz Pisco (Macchu)", "1 oz Cachaça (Cuca Fresca)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Pineapple Syrup", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Pisco (Macchu)\n1 oz Cachaça (Cuca Fresca)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Pineapple Syrup\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I was thinking about the pisco-cachaça combination that I have recently used in the\nSouth American Honey Bee\nand the\nDon't Talk to Strangers\n. I decided to take it in a pineapple syrup-tinged Dry Martini direction that I first spotted in the\nMadame Lou\nin Boothby's 1934\nWorld Drinks and How to Mix Them\n. The drink that I named the Balboa after the person who first conceived the Panama Canal back in 1513 began with an orange, earthy, and grassy aroma. Next, a semi-sweet sip sailed into earthy, grassy, and pineapple notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWG7oakSrIelVOAldp6jrDbh3u1RDI_szxFjOS9mF_1rvcmbp9H2fAwfbQP4YoaEd-NfbHrfRvhO_kpBcfHUbTKkWFuI9zbRu_v6Er_zaarVYd0lY8ce6CkoguRklOEYhIKarLVC1VPEbggJFLa7_fkCTl4Sa_rtQB26wLUb2aMXVKMwadRe_f6D3YQ/s320/balboa7012.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWG7oakSrIelVOAldp6jrDbh3u1RDI_szxFjOS9mF_1rvcmbp9H2fAwfbQP4YoaEd-NfbHrfRvhO_kpBcfHUbTKkWFuI9zbRu_v6Er_zaarVYd0lY8ce6CkoguRklOEYhIKarLVC1VPEbggJFLa7_fkCTl4Sa_rtQB26wLUb2aMXVKMwadRe_f6D3YQ/s800/balboa7012.jpg", "comment_count": 0 }, { "title": "gilded cage", "url": "https://cocktailvirgin.blogspot.com/2022/07/gilded-cage.html", "published": "2022-07-31T08:00:00.019-04:00", "updated": "2022-07-31T08:00:00.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Toby Maloney", "source": "The Bartender's Manifesto", "year": 2008 }, "categories": [ "bitters (orange)", "bitters (Peychaud's)", "egg white", "honey", "lemon juice", "vodka" ], "ingredients": [ "2 oz Vodka (Bak's Bison Grass)", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup", "7 drop Regan's Orange Bitters (Angostura Orange)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a coupe glass, and garnish with 5 drop Peychaud's Bitters.", "body_text": "2 oz Vodka (Bak's Bison Grass)\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup\n7 drop Regan's Orange Bitters (Angostura Orange)\n1 Egg White\nShake once without ice and once with ice, strain into a coupe glass, and garnish with 5 drop Peychaud's Bitters.\nTwo Sundays ago, I returned to\nThe Bartender's Manifesto\nand landed upon Toby Maloney's Gilded Cage that he crafted in 2008 as a riff on the Bee's Knees. To make this vodka egg white drink a bit more interesting, I opted for a bison grass vodka instead which can add spice notes to the finish as I did with the\nVisionary Cocktail\n. Here, the Gilded Cage proffered honey, cherry, and anise aromas. Next, a creamy and lemon sip led into honey and a hint of cinnamon on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwATOUSBxxkQzMa945_B-mrEtf9Wvno7GAFBt9KsDaYsR8bQtSiQC6BZj2tComHpMkWLUJMBH5ezFoM0a9ikNpTxhpLMOwmESD6F4E4R95qMUKf-W61t4wXiwtyc-YNoDshu_OQje6ye6oD5LqIExj2lR0DAYdW9fbiGwnsINc8aBQ7EDu-HqBGYm-w/s320/gildedcage7015.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwATOUSBxxkQzMa945_B-mrEtf9Wvno7GAFBt9KsDaYsR8bQtSiQC6BZj2tComHpMkWLUJMBH5ezFoM0a9ikNpTxhpLMOwmESD6F4E4R95qMUKf-W61t4wXiwtyc-YNoDshu_OQje6ye6oD5LqIExj2lR0DAYdW9fbiGwnsINc8aBQ7EDu-HqBGYm-w/s800/gildedcage7015.jpg", "comment_count": 0 }, { "title": "fortunate son", "url": "https://cocktailvirgin.blogspot.com/2022/08/fortunate-son.html", "published": "2022-08-01T08:00:00.031-04:00", "updated": "2022-08-01T08:00:00.202-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "daiquirisdaisies" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Daren Swisher", "source": null, "year": null }, "categories": [ "#daiquirisdaisies", "amaro", "creme de cacao", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey 101 Rye", "1/2 oz Cocchi Sweet Vermouth", "1/4 oz Crème de Cacao", "1 tsp Amargo Vallet" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Wild Turkey 101 Rye\n1/2 oz Cocchi Sweet Vermouth\n1/4 oz Crème de Cacao\n1 tsp Amargo Vallet\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago was the USBG Boston-Sipsmith Gin trip to the New England Aquarium that I helped to organize with Steph from Sipsmith. Afterwards, a few of us ventured over to Daiquiris & Daisies as a convenient midway point for our South Shore and Providence members who needed to make it to South Station later for a commuter line train home. Strangely, the drink that I ordered from bartender Joe Cammarata was neither a Daiquiri nor a Daisy (I did have a rhum agricole Daiquiri later though) but a delightful Manhattan variation created by Daren Swisher called the Fortunate Son. The Creedence Clearwater Revival tribute began with rye, chocolate, and herbal aromas. Next, grape, roast, and caramel notes on the sip flowed into rye and chocolate-herbal flavors on the swallow with a bitter finish. Overall, the combination reminded me a little of the\nConey Island\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5USQK6R2A39dP20pxrNVN2LvvLlxVgz8s0nQ72nf36PKEm2jzXOPiHg82t_26iVXQgy71F2Nms8vilP3RZc-ZgYp-wA8hCvQkrqHq1oOIPOJ-qXgAFZvuaIwnD3XKLhYGxAEnNgHIpv1AXnA7vlAzfILM0y6Ou3i6AzQzpP90wCVyqvw6YXOh-frkyA/s320/fortunateson5853.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5USQK6R2A39dP20pxrNVN2LvvLlxVgz8s0nQ72nf36PKEm2jzXOPiHg82t_26iVXQgy71F2Nms8vilP3RZc-ZgYp-wA8hCvQkrqHq1oOIPOJ-qXgAFZvuaIwnD3XKLhYGxAEnNgHIpv1AXnA7vlAzfILM0y6Ou3i6AzQzpP90wCVyqvw6YXOh-frkyA/s800/fortunateson5853.jpg", "comment_count": 0 }, { "title": "burrough's reviver", "url": "https://cocktailvirgin.blogspot.com/2022/08/burroughs-reviver.html", "published": "2022-08-02T19:08:00.000-04:00", "updated": "2022-08-02T19:08:01.014-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Nathan McCarley-O'Neill", "source": "the Merchant Hotel", "year": null }, "categories": [ "absinthe", "aquavit", "gin", "lemon juice", "orgeat", "simple syrup" ], "ingredients": [ "40 mL Beefeater 24 Gin (1 1/2 oz regular Beefeater)", "20 mL Aquavit (3/4 oz Linie)", "15 mL Orgeat (1/2 oz)", "15 mL Lemon Juice (1/2 oz)", "2.5 mL Simple Syrup (omit)", "2 dash Absinthe (20 drop Copper & Kings)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "40 mL Beefeater 24 Gin (1 1/2 oz regular Beefeater)\n20 mL Aquavit (3/4 oz Linie)\n15 mL Orgeat (1/2 oz)\n15 mL Lemon Juice (1/2 oz)\n2.5 mL Simple Syrup (omit)\n2 dash Absinthe (20 drop Copper & Kings)\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I delved into the\nClaridge's Cocktail Book\nand spotted the Burrough's Reviver created by Nathan McCarley-O'Neill at the Merchant Hotel in Belfast. Nathan later wrote me how \"It was a drink I created for the Beefeater 24 Global Final based around James Burrough, the creator of Beefeater,\" and that this Corpse Reviver #2 riff won said competition. To me, it read like a Corpse Reviver met the\nArmy & Navy Cocktail\nwith a touch of aquavit, so I was sold. Once prepared, it proffered a floral, caraway, and juniper aroma. Next, lemon and almond notes on the sip faded into gin, caraway, nutty, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4XTiefMgb06Mk14Lcb-v5Fkur_eOBrpKjO-PmqfK4YBPR3KSr5WAC5gnFlwuGyNIIJcxChPCy_1zsekCHWbMGMObyz-_zqqRr2LpboJ0QL4D-VJGoUxa7klivmhWjz8sDqdp4Qtpk5HnKiEst7eidxss61jQQKFJZb7fQNLZ7MSenGdhZs-Y00HBig/s320/burroughsreviver7016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4XTiefMgb06Mk14Lcb-v5Fkur_eOBrpKjO-PmqfK4YBPR3KSr5WAC5gnFlwuGyNIIJcxChPCy_1zsekCHWbMGMObyz-_zqqRr2LpboJ0QL4D-VJGoUxa7klivmhWjz8sDqdp4Qtpk5HnKiEst7eidxss61jQQKFJZb7fQNLZ7MSenGdhZs-Y00HBig/s800/burroughsreviver7016.jpg", "comment_count": 0 }, { "title": "william wallace", "url": "https://cocktailvirgin.blogspot.com/2022/08/william-wallace.html", "published": "2022-08-03T08:00:00.013-04:00", "updated": "2022-08-03T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joe Schofield", "source": "Schofield's Bar", "year": null }, "categories": [ "bitters (orange)", "scotch", "sherry", "vermouth (sweet)" ], "ingredients": [ "50 mL Chivas Regal 12 Year Blended Scotch (1 1/2 oz + 1 tsp Famous Grouse)", "10 mL Sweet Vermouth (2 tsp Cocchi Vermouth di Torino)", "10 mL Lustau Pedro Ximenez Sherry (2 tsp Oxford PX)", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "50 mL Chivas Regal 12 Year Blended Scotch (1 1/2 oz + 1 tsp Famous Grouse)\n10 mL Sweet Vermouth (2 tsp Cocchi Vermouth di Torino)\n10 mL Lustau Pedro Ximenez Sherry (2 tsp Oxford PX)\n3 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesday ago, I returned to the\nClaridge's Cocktail Book\nand stumbled upon the William Wallace by Joe Schofield at Schofield's Bar in Manchester. He named this Rob Roy of sorts akin to the\nBallentine\nafter the late 13th century Scottish knight who fought for his country's independence from England. In the glass, it donated an orange and raisin aroma to the nose. Next, a rich grape sip flowed into Scotch, herbal, and raisin flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF8h48U6kQ6kKq85lTxLtTMeMQ3SJr6VwU999zhJy6bDm7kL_XWOjClAMfOgj0BOrWOgQS41ronYOLLFz8fb_vh7A8SdZVUWI7s6gnnrj3-GC8To1lRS17ztPzdmhHSUxuSDzqeX6qycVQAShZiGDYuLe92UVwgFqszmNCNUVcj8--0mRJHgASgOKnQ/s320/williamwallace7019.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF8h48U6kQ6kKq85lTxLtTMeMQ3SJr6VwU999zhJy6bDm7kL_XWOjClAMfOgj0BOrWOgQS41ronYOLLFz8fb_vh7A8SdZVUWI7s6gnnrj3-GC8To1lRS17ztPzdmhHSUxuSDzqeX6qycVQAShZiGDYuLe92UVwgFqszmNCNUVcj8--0mRJHgASgOKnQ/s800/williamwallace7019.jpg", "comment_count": 0 }, { "title": "tax the daisy", "url": "https://cocktailvirgin.blogspot.com/2022/08/tax-daisy.html", "published": "2022-08-04T08:00:00.027-04:00", "updated": "2022-08-04T08:00:00.187-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Violet Hour", "year": 2009 }, "categories": [ "amaro", "apricot liqueur", "bitters (Angostura)", "bitters (orange)", "gin" ], "ingredients": [ "1 3/4 oz Bombay Gin (Beefeater)", "1 oz Ramazzotti Amaro", "1/4 oz Apricot Liqueur (Rothman & Winter)", "7 drop Angostura Bitters", "7 drop Orange Bitters (Angostura Orange)", "1 Orange Twist", "1 Lemon Twist" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with 3 drop Angostura Bitters.", "body_text": "1 3/4 oz Bombay Gin (Beefeater)\n1 oz Ramazzotti Amaro\n1/4 oz Apricot Liqueur (Rothman & Winter)\n7 drop Angostura Bitters\n7 drop Orange Bitters (Angostura Orange)\n1 Orange Twist\n1 Lemon Twist\nShake with ice, strain into a cocktail coupe, and garnish with 3 drop Angostura Bitters.\nTwo Thursdays ago, I was perusing the\nKindred Cocktails\ndatabase, and I began searching for Violet Hour recipes that never made it into their new book. There, I landed upon the 2009 Tax the Daisy as a curious shaken straight spirits gin drink. In the glass, the Tax the Daisy opened up with orange, clove, and allspice aromas. Next, caramel and orange notes on the sip led into root beer and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjWPvmRaGcpgpyCiqUpDBg5XmqHeyRDZIm9Flz2lA71EzlHFMTgRvBu7Jfg7Ut2_A02IlG9zLeJT1pQxA33e8gCDPFv7YNvD1_Lifodf0GP8u2o3ExF44GGoN4544GM9WxjGhhKFtBbYdBjPzf6wP1nbiicAi10fcVioBf0zA1ldBsCiOTuMAK-lplg/s320/taxthedaisy7020.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjWPvmRaGcpgpyCiqUpDBg5XmqHeyRDZIm9Flz2lA71EzlHFMTgRvBu7Jfg7Ut2_A02IlG9zLeJT1pQxA33e8gCDPFv7YNvD1_Lifodf0GP8u2o3ExF44GGoN4544GM9WxjGhhKFtBbYdBjPzf6wP1nbiicAi10fcVioBf0zA1ldBsCiOTuMAK-lplg/s800/taxthedaisy7020.jpg", "comment_count": 0 }, { "title": "the african queen", "url": "https://cocktailvirgin.blogspot.com/2022/08/the-african-queen.html", "published": "2022-08-06T08:00:00.026-04:00", "updated": "2022-08-06T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Jon Mateer", "source": "TPC Sawgrass", "year": null }, "categories": [ "averna", "chartreuse (yellow)", "passion fruit syrup", "simple syrup (vanilla)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/4 oz Yellow Chartreuse", "1/4 oz Averna", "1 tsp Chinola Passion Fruit Liqueur (Passion Fruit Syrup)", "1 tsp Vanilla Syrup" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/4 oz Yellow Chartreuse\n1/4 oz Averna\n1 tsp Chinola Passion Fruit Liqueur (Passion Fruit Syrup)\n1 tsp Vanilla Syrup\nBuild in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.\nTwo Saturdays ago, I made a recipe called the African Queen created by Jon Mateer of TPC Sawgrass in St. Augusteen that I had spotted earlier in the week on his\nInstagram\n(@vodkapaysmybills). The combination seemed like the rye whiskey version of the\nPickwick Club\nthat I came up with on the fly at Drink a month before. In the glass, the African Queen conjured up orange, rye, and caramel aromas. Next, honey and caramel notes on the sip danced into rye, passion fruit, vanilla, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3Y0UiPe0J7QRhiD4MC8esFVk0SwKbzqctmnFP8m98cSwCsz6SqSOO45XZlsHfxuP_JWhMniXB4W9QZa122nntFgYnOwicRxSKkwbnJkN-Saua9lKHHLUk7OZv8zfIxsH058YB4zUbItsJWf99MEp2EJCJPPv7EIPaxdKLb_VSayRmIM19NPgdKr0wA/s320/africanqueen7023.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3Y0UiPe0J7QRhiD4MC8esFVk0SwKbzqctmnFP8m98cSwCsz6SqSOO45XZlsHfxuP_JWhMniXB4W9QZa122nntFgYnOwicRxSKkwbnJkN-Saua9lKHHLUk7OZv8zfIxsH058YB4zUbItsJWf99MEp2EJCJPPv7EIPaxdKLb_VSayRmIM19NPgdKr0wA/s800/africanqueen7023.jpg", "comment_count": 0 }, { "title": "plain sailing", "url": "https://cocktailvirgin.blogspot.com/2022/08/plain-sailing.html", "published": "2022-08-08T18:27:00.002-04:00", "updated": "2022-08-08T18:27:38.592-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Paige Walwyn", "source": "Punch Drinks", "year": null }, "categories": [ "absinthe", "gin", "sherry", "simple syrup", "sloe gin", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Gin (Beefeater)", "3/4 oz Blanc Vermouth (Dolin)", "3/4 oz Manzanilla Sherry (Tio Pepe Fino)", "1/2 oz Sloe Gin (Plymouth)", "1/4 oz Cane Syrup (JM Sirop de Canne)", "2 drop (*) Saline Solution (1 pinch Salt)" ], "instructions": "Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (Butterfly), garnish with a lemon twist.", "body_text": "3/4 oz Gin (Beefeater)\n3/4 oz Blanc Vermouth (Dolin)\n3/4 oz Manzanilla Sherry (Tio Pepe Fino)\n1/2 oz Sloe Gin (Plymouth)\n1/4 oz Cane Syrup (JM Sirop de Canne)\n2 drop (*) Saline Solution (1 pinch Salt)\nStir with ice, strain into a cocktail glass pre-rinsed with absinthe (Butterfly), garnish with a lemon twist.\n(*)\nPunch\nsays 2 dashes but two drops is more standard.\nA little over two weeks ago, I decided to make a recipe that I found in a search for sloe gin drinks on\nKindred Cocktails\n. That one was called the Plain Sailing by Chicago bartender Paige Walwyn via\nPunch Drinks\n. Once prepared, it proffered a lemon and red fruit aroma. Next, the red fruit note continued on into the sip where it was chased by gin, raisin, and berry flavors on the swallow. Moreover, I attribute that raisin aspect on the advanced age of my sloe gin bottle.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSvP2Qc_F1EXHhcTHFZLNNlqMb65jBg2xlBz4f4iGk4F-nNkBbgpRmqV932Z2I_VFV_PVX3nklVdLRQbXtOe8-I5nXq6g2HABXC5mS9MkeRWBVRNbcxrdZdL1ei-apWW26Q75KMMeHSwTI42aGMurVuAyETw_6Fo0gb-1ctGjk22d7BokRTnKWWsY0Q/s320/plainsailing7025.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSvP2Qc_F1EXHhcTHFZLNNlqMb65jBg2xlBz4f4iGk4F-nNkBbgpRmqV932Z2I_VFV_PVX3nklVdLRQbXtOe8-I5nXq6g2HABXC5mS9MkeRWBVRNbcxrdZdL1ei-apWW26Q75KMMeHSwTI42aGMurVuAyETw_6Fo0gb-1ctGjk22d7BokRTnKWWsY0Q/s800/plainsailing7025.jpg", "comment_count": 0 }, { "title": "cirque swizzle", "url": "https://cocktailvirgin.blogspot.com/2022/08/cirque-swizzle.html", "published": "2022-08-08T18:34:00.000-04:00", "updated": "2022-08-08T18:34:48.858-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "build", "attribution": { "creator": "Jessica Gonzalez", "source": "Death & Co. Cocktail Book", "year": 2011 }, "categories": [ "chartreuse (yellow)", "creme de violette", "gin", "lemon juice", "simple syrup", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Junipero Gin (Beefeater)", "1/2 oz Yellow Chartreuse", "1 tsp Crème Yvette", "3/4 oz Lemon Juice", "1/2 oz Vanilla Syrup", "1/4 oz Simple Syrup" ], "instructions": "Build in a Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Top with a thin layer of Crème Yvette (2 tsp) and add a straw.", "body_text": "1 1/2 oz Junipero Gin (Beefeater)\n1/2 oz Yellow Chartreuse\n1 tsp Crème Yvette\n3/4 oz Lemon Juice\n1/2 oz Vanilla Syrup\n1/4 oz Simple Syrup\nBuild in a Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Top with a thin layer of Crème Yvette (2 tsp) and add a straw.\nTwo Mondays ago, I returned to the first\nDeath & Co. Cocktail Book\nand uncovered the Cirque Swizzle. This recipe crafted by Jessica Gonzalez in 2011 was named after the drink's \"pretty pink color... a cotton candy-like appearance.\" Here, the Crème Yvette floated on top donated a violet and hint of berry aroma. Next, lemon and berry notes on the sip sailed into gin, herbal, and floral-violet flavors on the swallow with a vanilla finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQQ2V_v_J5XRKNVW-VdzBBHySvNgh2VXLkpVfbLxTZY5K2gF0u2LLj8p46F6Q206ZoIYmTtjBvn0x946oxkNEUO2KmUfENxZSGcJbXgQh36EtN2HnJx8FrgdT3wnJKcVHW-VT6SQrH70c7JccWkuRbzRbjkU8rz-Sm9nxfrfCBLZJYZOBtqIaO3fBGQ/s320/cirqueswizzle7026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQQ2V_v_J5XRKNVW-VdzBBHySvNgh2VXLkpVfbLxTZY5K2gF0u2LLj8p46F6Q206ZoIYmTtjBvn0x946oxkNEUO2KmUfENxZSGcJbXgQh36EtN2HnJx8FrgdT3wnJKcVHW-VT6SQrH70c7JccWkuRbzRbjkU8rz-Sm9nxfrfCBLZJYZOBtqIaO3fBGQ/s800/cirqueswizzle7026.jpg", "comment_count": 0 }, { "title": "negroni flowers", "url": "https://cocktailvirgin.blogspot.com/2022/08/negroni-flowers.html", "published": "2022-08-09T08:00:00.023-04:00", "updated": "2025-10-22T13:31:12.469-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "campari", "gin", "sherry", "st. germain" ], "ingredients": [ "1 1/2 oz Fords Gin", "1/2 oz Campari", "1/2 oz Lustau Fino Sherry", "1/2 oz St. Germain" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Fords Gin\n1/2 oz Campari\n1/2 oz Lustau Fino Sherry\n1/2 oz St. Germain\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.\nTwo Tuesdays ago, Andrea and I ventured over to Backbar at open. There, we found a seat in front of Anthony Brocatto and were handed the rather appropriate \"Heatwave Menu\" that was preceding their bird-themed one. My first pick was the Negroni Flowers that we surmised was \"Sherry Sam\" Treadway's creation. As expected from the name, the libation began with a floral nose that was accented by the lemon oil from the garnish. Next, grapefruit and melon notes on the sip bloomed into gin, bitter nectarine, and melon flavors on the finish. Overall, the combination put an unusual twist on Campari's standard bitter orange dominance in a flavor balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlKBb9knxcv5lQrhbcIJlo3kIa210i8Q3j5yUOIsP69jRuzCIc7N2ZhKf8SwlgaNLsI65t5PfHaYa8HjI5bi4-MXSN0AYCXx5XC9cT-lWPH3rswvn5dhs7PY6HteQ-b8m7nTH0rp_3di0QLzi312Gl02qaP50_3knPdXWDvKNTBL2vYV1FmEw15vTdg/s320/negroniflowers1446.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlKBb9knxcv5lQrhbcIJlo3kIa210i8Q3j5yUOIsP69jRuzCIc7N2ZhKf8SwlgaNLsI65t5PfHaYa8HjI5bi4-MXSN0AYCXx5XC9cT-lWPH3rswvn5dhs7PY6HteQ-b8m7nTH0rp_3di0QLzi312Gl02qaP50_3knPdXWDvKNTBL2vYV1FmEw15vTdg/s800/negroniflowers1446.jpg", "comment_count": 0 }, { "title": "concrete jungle bird", "url": "https://cocktailvirgin.blogspot.com/2022/08/concrete-jungle-bird.html", "published": "2022-08-10T08:00:00.038-04:00", "updated": "2022-08-10T08:00:00.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Anthony Brocatto and staff", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "aperol", "bitters (other)", "cachaça", "lime juice", "mezcal", "pineapple juice", "rum" ], "ingredients": [ "1/2 oz Los Vecinos Mezcal", "1/2 oz Avua Prata Cachaça", "1/2 oz Plantation Smoked Pineapple Rum", "1/2 oz Italicus", "1/2 oz Martini & Rossi Fiero Aperitivo", "1 oz Pink Pineapple Juice", "1/2 oz Lime Juice", "2 dash Crude Tropi-500 Toasted Coconut-Pineapple-Allspice Bitters" ], "instructions": "Shake with ice, strain into a bird glass, garnish with a mint sprig, and add a straw.", "body_text": "1/2 oz Los Vecinos Mezcal\n1/2 oz Avua Prata Cachaça\n1/2 oz Plantation Smoked Pineapple Rum\n1/2 oz Italicus\n1/2 oz Martini & Rossi Fiero Aperitivo\n1 oz Pink Pineapple Juice\n1/2 oz Lime Juice\n2 dash Crude Tropi-500 Toasted Coconut-Pineapple-Allspice Bitters\nShake with ice, strain into a bird glass, garnish with a mint sprig, and add a straw.\nFor Andrea's first pick off of Backbar's \"Heatwave Menu,\" she selected the Concrete Jungle Bird that might have been a glimpse into the upcoming bird-themed menu or might have just gotten the bird glasses some inaugural usage before they are filled with a different recipe. Bartender Anthony Brocatto described this as a group effort where everyone added an ingredient or two to the mix. Here, the mint garnish dominated the aroma near the straw. Next, lime, fruity, and caramel notes on the sip cawed into bitter, vegetal, smoky, and bergamot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08NNXCfiChKegilG9jIf68XlCp-8tkuHp6QRwTWaIOborX7ktJoMmdXf5-SCW2CRHZzEcq_o_XNg1lmWoqjCNy1vRBGC_-vq5o9HkI_ZIBsymx8KoeMYh7OpFzKLmc2iAJbqI-37u5430SotMd5txocUbuxyIO7Z_Mq-C6uH6bYhGjgPs3RKE_efO2g/s320/concretejunglebird1602.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08NNXCfiChKegilG9jIf68XlCp-8tkuHp6QRwTWaIOborX7ktJoMmdXf5-SCW2CRHZzEcq_o_XNg1lmWoqjCNy1vRBGC_-vq5o9HkI_ZIBsymx8KoeMYh7OpFzKLmc2iAJbqI-37u5430SotMd5txocUbuxyIO7Z_Mq-C6uH6bYhGjgPs3RKE_efO2g/s800/concretejunglebird1602.jpg", "comment_count": 0 }, { "title": "voodoo carre", "url": "https://cocktailvirgin.blogspot.com/2022/08/voodoo-carre.html", "published": "2022-08-10T10:00:00.036-04:00", "updated": "2022-08-10T10:00:00.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "benedictine", "bitters (Angostura)", "cognac", "pimento dram", "rum", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Hamilton's Zombie Blend Rum (*)", "1 1/4 oz Hine VSOP Cognac", "3/4 oz Carpano Antica Sweet Vermouth", "1/4 oz Benedictine", "1/4 oz Hamilton's Allspice Dram", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with lime oil from a twist.", "body_text": "3/4 oz Hamilton's Zombie Blend Rum (*)\n1 1/4 oz Hine VSOP Cognac\n3/4 oz Carpano Antica Sweet Vermouth\n1/4 oz Benedictine\n1/4 oz Hamilton's Allspice Dram\n1 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with lime oil from a twist.\n(*) Perhaps Plantation OFTD Rum would substitute in a pinch albeit at a hotter 138° instead of 118°.\nFor my second cocktail at Backbar on the \"Heatwave Menu,\" I asked bartender Anthony Brocatto for the Voodoo Carré which came across like a Tiki-influenced Vieux Carré. Anthony explained that former bar manager Carlo Caroscio introduced the recipe to the bar, but he was not sure if it was an adaptation of an existent recipe; Carlo recently left Backbar after a six year run to help open the Danforth in Portland, Maine. Here, the Voodoo Carré conjured up a lime, allspice, and rum bouquet to the nose. Next, grape and caramel notes on the sip envoked rum, Cognac, herbal, and caramel flavors along with some boozy heat on the swallow. Overall, in feel rather than flavor, this combination reminded me of the\nVieux Ananas\nthat I wrote about around a month ago.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F1LoSMXbhZ6B--L1peO9V3Qelc_oF_cKPuQNSr_ZDH-f3psjLd_brNMFbpF8HYLbD61w61AHMgV2gS0tpN1G1k9xm9f2WEmsUROFaVlwULPPt4ZRLecUdJN3Bm5nc65K8vv8SAZ_9a4cnnGoGLRD7jTpTrz7zRkQHfyWIOXwipmGbUb1HxFLdrSaPA/s320/voodoocarre2939.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F1LoSMXbhZ6B--L1peO9V3Qelc_oF_cKPuQNSr_ZDH-f3psjLd_brNMFbpF8HYLbD61w61AHMgV2gS0tpN1G1k9xm9f2WEmsUROFaVlwULPPt4ZRLecUdJN3Bm5nc65K8vv8SAZ_9a4cnnGoGLRD7jTpTrz7zRkQHfyWIOXwipmGbUb1HxFLdrSaPA/s800/voodoocarre2939.jpg", "comment_count": 2 }, { "title": "barracuda", "url": "https://cocktailvirgin.blogspot.com/2022/08/barracuda.html", "published": "2022-08-11T08:00:00.034-04:00", "updated": "2022-08-11T08:00:00.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Anthony Brocatto", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (orange)", "lime juice", "rum", "sherry", "simple syrup" ], "ingredients": [ "1 oz Santa Teresa 1796 Rum", "1 oz La Gitana Manzanilla Sherry", "3/4 oz Lime Juice", "3/4 oz Simple Syrup", "2 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Santa Teresa 1796 Rum\n1 oz La Gitana Manzanilla Sherry\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\n2 dash Orange Bitters\nShake with ice and strain into a cocktail coupe.\nFor a second libation at Backbar, Andrea requested a Barracuda from bartender Anthony Brocatto. The name reminded me of the\nBarracuda\nthat is a Daiquiri with Galliano, pineapple, and a champagne top that influenced Scott Holliday in the\nWhiskey-A-Go-Go\n, but the combination was more similar to Cane & Table's\nDeath & Sundries\n. Once served up, this Barracuda presented a floral grape aroma that became more sherry driven as the drink warmed. Next, lime and caramel on the sip swam into rum and lime flavors on the swallow with a savory sherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4AjABFWPw4XTFZbR0Vpr0HkJAhicY4B_K32TLWMedx3ra6Y1s5zFT--W9cMdSnGOejWwMPvmkGgANnscgMP-z05jFP5fnpUwtpIxFsAUlnj9qVMlg2Zd6zsn8x5hbM8d0ZXtJTIkkjIJI2-IyW7EXyWQitf4FSD9FIMYqAYdIVlFvCtdjQC740j5nA/s320/barracuda3405.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4AjABFWPw4XTFZbR0Vpr0HkJAhicY4B_K32TLWMedx3ra6Y1s5zFT--W9cMdSnGOejWwMPvmkGgANnscgMP-z05jFP5fnpUwtpIxFsAUlnj9qVMlg2Zd6zsn8x5hbM8d0ZXtJTIkkjIJI2-IyW7EXyWQitf4FSD9FIMYqAYdIVlFvCtdjQC740j5nA/s800/barracuda3405.jpg", "comment_count": 0 }, { "title": "cub room", "url": "https://cocktailvirgin.blogspot.com/2022/08/cub-room.html", "published": "2022-08-12T08:00:00.016-04:00", "updated": "2022-08-12T08:00:00.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Anthony Rouhana", "source": "Cub Room", "year": null }, "categories": [ "aperol", "gin", "honey", "lemon juice", "pamplemousse" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Lemon Juice", "1/2 oz Grapefruit Liqueur (St. Elder)", "1/2 oz Aperol", "1/2 oz Honey Syrup 1:1" ], "instructions": "Shake with ice, strain into a rocks glass with ice (coupe without ice), and garnish with a rosemary sprig (omit).", "body_text": "1 oz Gin (Beefeater)\n1 oz Lemon Juice\n1/2 oz Grapefruit Liqueur (St. Elder)\n1/2 oz Aperol\n1/2 oz Honey Syrup 1:1\nShake with ice, strain into a rocks glass with ice (coupe without ice), and garnish with a rosemary sprig (omit).\nTwo Fridays ago, a recipe on\nPunch Drinks\ncalled the Cub Room caught my attention. This recipe by bartender Anthony Rouhana at the Cub Room in Rochester, New York, reminded me of the\nEarthbound\ngiven the combination of honey and Aperol. Here, the Cub Room shared an orange, pine, and grapefruit aroma. Next, lemon and orange notes on the sip clawed into pine, grapefruit, orange, and honey flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmR9Z39IF89dJ4wBNzJzUD98F8Jr5arn62MHYAzaR15YzktXd1xsqMuuz0dDYUboOr4j-qpnCNyWIqd_-zVonWsoKXiL47DI07CpuEVjwJ9HrieRM9Xgyfdv6DghoH_VAlh0VPRu5r_1jBcq2GUdIl9z5aZRWpSOaj5STLkkW9VACbzDH2IiJqLMA0w/s320/cubroom7029.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmR9Z39IF89dJ4wBNzJzUD98F8Jr5arn62MHYAzaR15YzktXd1xsqMuuz0dDYUboOr4j-qpnCNyWIqd_-zVonWsoKXiL47DI07CpuEVjwJ9HrieRM9Xgyfdv6DghoH_VAlh0VPRu5r_1jBcq2GUdIl9z5aZRWpSOaj5STLkkW9VACbzDH2IiJqLMA0w/s800/cubroom7029.jpg", "comment_count": 0 }, { "title": "old number one", "url": "https://cocktailvirgin.blogspot.com/2022/08/old-number-one.html", "published": "2022-08-13T08:00:00.052-04:00", "updated": "2022-08-13T08:00:00.175-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Edible Boston and Edible Worcester", "year": 2022 }, "categories": [ "*original", "applejack", "bitters (Angostura)", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Aged Apple Brandy (Laird's Bonded)", "1 oz Blended Scotch (Cutty Sark Prohibition)", "1 oz Sweet Vermouth (Cocchi)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 oz Aged Apple Brandy (Laird's Bonded)\n1 oz Blended Scotch (Cutty Sark Prohibition)\n1 oz Sweet Vermouth (Cocchi)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Saturdays ago, I was working on my cocktail article on apple drinks for the Fall 2022 issue of\nEdible Boston\nand\nEdible Worcester\n, and I need to test out a recipe. I wanted to riff on the\nMarconi Wireless\n– a cocktail \"I love so much that I named one of my cats Marconi.\" I later wrote, \"One of the earliest recipes that I fell in love with was the Marconi Wireless as an apple Manhattan of sorts. Here, I riffed on that classic by adding a Scotch element to the mix [and swapping the bitters from orange to Angostura] to generate the Old Number One named after the world's first telephone at Charles William Jr.'s house on Arlington Street in Somerville, MA.\" That location is under a mile from my home, so it has been part of our city's tapestry of pride along with Marshmallow Fluff.\nThe Old Number One began with smoke, apple, and grape aromas. Next, grape notes on the sip transmitted smoky Scotch, apple, herbal, and clove flavors on the swallow with a smoke and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8okm8r5Xu5IIBQAO_ofwrqBGvOVzvwnukgkWeGdrpEoN1mq2usxFmUMYExEIJGXxlbjVdumYcQbUIUOBhCHjsElDJYLKQjlEpcKAp5NnAiQygnEjPXasNjAJy31rP3oZ2i_CaYiVyr17aCVoPNZwsIoFQxqSpg5uUnjCPMGixJUgJnpi2gYZbKq6Vw/s320/oldnumberone7031.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8okm8r5Xu5IIBQAO_ofwrqBGvOVzvwnukgkWeGdrpEoN1mq2usxFmUMYExEIJGXxlbjVdumYcQbUIUOBhCHjsElDJYLKQjlEpcKAp5NnAiQygnEjPXasNjAJy31rP3oZ2i_CaYiVyr17aCVoPNZwsIoFQxqSpg5uUnjCPMGixJUgJnpi2gYZbKq6Vw/s800/oldnumberone7031.jpg", "comment_count": 0 }, { "title": "havana lady", "url": "https://cocktailvirgin.blogspot.com/2022/08/havana-lady.html", "published": "2022-08-14T08:00:00.036-04:00", "updated": "2022-08-14T08:00:00.179-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "egg white", "gin", "lemon juice", "simple syrup", "swedish punsch" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Lemon Juice", "1/8+ oz Simple Syrup", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail coupe.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Lemon Juice\n1/8+ oz Simple Syrup\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail coupe.\nTwo Saturdays ago, I pondered the egg white Lady series of drinks that includes the more famous\nWhite\nand\nPink\nLadies and wondered if I could take it in the direction of the\nHavana\n. The original Havana Cocktail was apricot eau de vie, Swedish punsch, gin, and lemon juice, and it was updated in the 2009\nBig Bartender's Book\nto utilize the more common apricot liqueur instead of eau de vie along with a change in proportions. When adapted to the Lady structure, the Havana Lady sashayed in with pine, floral, and apricot aromas. Next, a creamy caramel and lemon sip flowed into gin, spice, tea, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJ5TzehQjMHHYVPX4dxmN0-Eq681LBjjYyT0y0_KwiYo9R7QBcBieLgPyONI88a_PhgeeSgkwdzi3n2QZX-cJMqNpJYtponGbRCnp6sOV7K7NAGJj0iSfNMEIilFLAdeoRByYu3oyqitggObW6w9FW4WU2vDOu9IB7l3qv4JKFKLtHpUiyIH11fA5Bg/s320/havanalady7033.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJ5TzehQjMHHYVPX4dxmN0-Eq681LBjjYyT0y0_KwiYo9R7QBcBieLgPyONI88a_PhgeeSgkwdzi3n2QZX-cJMqNpJYtponGbRCnp6sOV7K7NAGJj0iSfNMEIilFLAdeoRByYu3oyqitggObW6w9FW4WU2vDOu9IB7l3qv4JKFKLtHpUiyIH11fA5Bg/s800/havanalady7033.jpg", "comment_count": 1 }, { "title": "merit badge", "url": "https://cocktailvirgin.blogspot.com/2022/08/merit-badge.html", "published": "2022-08-15T08:00:00.020-04:00", "updated": "2022-08-15T08:00:00.177-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Aneka Saxon", "source": "The Violet Hour", "year": 2018 }, "categories": [ "bitters (mole)", "bitters (Peychaud's)", "creme de cacao", "fernet-branca", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Fernet Branca", "1/2 oz Reposado Tequila (Cimarron)", "1 oz Cocchi Vermouth di Torino", "1/2 oz Tempus Fugit Crème de Cacao", "1 dash Chocolate Bitters (Angostura Cocoa)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a mint sprig.", "body_text": "1 1/2 oz Fernet Branca\n1/2 oz Reposado Tequila (Cimarron)\n1 oz Cocchi Vermouth di Torino\n1/2 oz Tempus Fugit Crème de Cacao\n1 dash Chocolate Bitters (Angostura Cocoa)\n1 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a mint sprig.\nTwo Mondays ago, I turned to\nThe Bartender's Manifesto\nand spied the Merit Badge by Aneka Saxon. This 2018 creation at the Violet Hour in Chicago reminded me of the\nThin Mint Julep\nthat Ryan Lotz made for us at Lineage in 2011. Here, things kicked off with a mint and menthol aroma. Next, caramel and grape on the sip helped to garner minty, menthol, vegetal, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVp4MZomu3U1d0o_C7WRUir_enh3VJzxE5yi-PCUGnFv6FwaiJHmjKFyv5xFUXqQf0NQdG5C0mUgiGHHX71_baF2MsE_DiRYDQ0QA34HZh3Qbq2s3eYDMFtsa2YVHnvyqFpv9p2KCvWifH73Md3GOaLslSv_mt3APsze6Vk7BNOdP9RcNvjD6LMMe2Yw/s320/meritbadge7034.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVp4MZomu3U1d0o_C7WRUir_enh3VJzxE5yi-PCUGnFv6FwaiJHmjKFyv5xFUXqQf0NQdG5C0mUgiGHHX71_baF2MsE_DiRYDQ0QA34HZh3Qbq2s3eYDMFtsa2YVHnvyqFpv9p2KCvWifH73Md3GOaLslSv_mt3APsze6Vk7BNOdP9RcNvjD6LMMe2Yw/s800/meritbadge7034.jpg", "comment_count": 0 }, { "title": "rubber soul", "url": "https://cocktailvirgin.blogspot.com/2022/08/rubber-soul.html", "published": "2022-08-16T08:00:00.029-04:00", "updated": "2022-08-16T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2013 }, "categories": [ "bitters (mole)", "campari", "kahlua", "rum" ], "ingredients": [ "2 oz Añejo Rum (RL Seale 10 Year)", "1/2 oz Coffee Liqueur (Kahlua)", "1 bsp Campari (1/8 oz)", "1 dash Bittermens Mole Bitters (2 dash Angostura Cocoa)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large cube (build in an old fashioned glass, add a large cube, and stir). Garnish with an orange twist.", "body_text": "2 oz Añejo Rum (RL Seale 10 Year)\n1/2 oz Coffee Liqueur (Kahlua)\n1 bsp Campari (1/8 oz)\n1 dash Bittermens Mole Bitters (2 dash Angostura Cocoa)\nStir with ice and strain into an old fashioned glass with a large cube (build in an old fashioned glass, add a large cube, and stir). Garnish with an orange twist.\nTwo Tuesdays ago, I turned to the\nKindred Cocktails\ndatabase and landed upon NYC bartender Rafa Garcia Febles' Rubber Soul. He described his 2013 creation named after a Beatles album as an \"Aged rum version of the\nRevolver\nwith chocolate bitters and a bit of Campari.\" In the glass, the Rubber Soul proffered orange, coffee, and chocolate aromas to the nose. Next, caramel and roast notes on the sip bounced into rum, coffee, bitter orange, and roast flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZPTmDPnkBe81w_EjJpX6ymFI7AF0_AQdpv2LS-f8_xw0p7f-7-EFz0b3JxfjGWavseF2BHvb9rPnZTOiF5O5oeLZKmVUpo_LCJE9-wp4xWwODjCCQIKPT3t28_0e779qXXwC5d70oVQ0MxgzNp1K3PK5zPQ3dsGTRGIx76rcvEu8P2Uhlq88uB090w/s320/rubbersoul7036.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZPTmDPnkBe81w_EjJpX6ymFI7AF0_AQdpv2LS-f8_xw0p7f-7-EFz0b3JxfjGWavseF2BHvb9rPnZTOiF5O5oeLZKmVUpo_LCJE9-wp4xWwODjCCQIKPT3t28_0e779qXXwC5d70oVQ0MxgzNp1K3PK5zPQ3dsGTRGIx76rcvEu8P2Uhlq88uB090w/s800/rubbersoul7036.jpg", "comment_count": 0 }, { "title": "lower mills", "url": "https://cocktailvirgin.blogspot.com/2022/08/lower-mills.html", "published": "2022-08-17T08:00:00.027-04:00", "updated": "2022-08-17T08:00:00.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kevin Morrison", "source": null, "year": null }, "categories": [ "benedictine", "cynar", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Cynar", "1/4 oz Benedictine (1/2 oz) (*)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (lemon twist).", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Cynar\n1/4 oz Benedictine (1/2 oz) (*)\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (lemon twist).\n(*) The drink is better balanced with 1/2 oz Benedictine to my taste instead of sticking to the David Embury ratio.\nTwo weeks ago, my co-worker Kevin Morrison wanted me to try his riff on the house cocktail, the\nFort Point\n, that he created and dubbed the Lower Mills after the neighborhood he grew up in (but different from the\nLower Mills\ncreated by Ted Gallagher). Here, he subbed out the Punt e Mes for Cynar while still keeping the David Embury-inspired 8:2:1 ratio. I gave it a whirl and found that it needed a bit more Benedictine to make up for the sweetness balance between Cynar and Punt e Mes. That equal parts recipe got the Cynar-Benedictine ratio similar to the\nFilthy Rich\n,\nInterrobang‽\n, and\n100 Year Old Cigar\n. Here, the Lower Mills proffered lemon and herbal aromas to the nose. Next, caramel and malt on the sip flowed into rye and herbal flavors on the swallow with a hint of vegetal funky notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJk3URg_ad7-yZv_QWRgnbgsz3ho5fgkZU6EfB4TZwz8WhQd7-Kgw_1vi5i7CPWS8gXkPbucaDHVyDTeniUhnlWsfrfjBPX0onjW84HV891aazrp6XcE28zxAJkS0YeVxmjy7owtN9RWtOy1CCZB5eCS5fypxmLtXWb0Br_rrYcwnl63QFKbZLex1dgA/s320/lowermills7038.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJk3URg_ad7-yZv_QWRgnbgsz3ho5fgkZU6EfB4TZwz8WhQd7-Kgw_1vi5i7CPWS8gXkPbucaDHVyDTeniUhnlWsfrfjBPX0onjW84HV891aazrp6XcE28zxAJkS0YeVxmjy7owtN9RWtOy1CCZB5eCS5fypxmLtXWb0Br_rrYcwnl63QFKbZLex1dgA/s800/lowermills7038.jpg", "comment_count": 3 }, { "title": "bird on a wire", "url": "https://cocktailvirgin.blogspot.com/2022/08/bird-on-wire.html", "published": "2022-08-19T08:00:00.018-04:00", "updated": "2022-08-19T08:00:00.180-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Robby Hayne", "source": "The Violet Hour", "year": 2011 }, "categories": [ "bitters (aromatic)", "lemon juice", "pear liqueur", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "3/4 oz Lemon Juice", "3/4 oz Rothman & Winter Pear Liqueur", "1/2 oz Cinnamon Syrup", "9 drop Fee's Old Fashioned Aromatic Bitters (Fee's Whiskey Barrel-Aged)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a coiled lemon twist.", "body_text": "2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n3/4 oz Lemon Juice\n3/4 oz Rothman & Winter Pear Liqueur\n1/2 oz Cinnamon Syrup\n9 drop Fee's Old Fashioned Aromatic Bitters (Fee's Whiskey Barrel-Aged)\nShake with ice, strain into a coupe, and garnish with a coiled lemon twist.\nTwo Fridays ago after getting home from closing the bar, I reached for\nThe Bartender's Manifesto\nand selected Robby Hayne's 2011 Bird on a Wire. I actually made a drink called\nA Drunk in a Midnight Choir\ninspired (in name only) by Robby's drink recipe that Andrea had spotted online (but somehow we never made). Well it was time to try out this Violet Hour number, and it yielded a lemon, caramel, pear, and cinnamon bouquet. Next, lemon, caramel, and orchard fruit on the sip landed upon Bourbon, pear, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs30AvjvW3LSxkd6ZyrXp8IzqIDVV7vACNHTJNgbp8dBl4s99df0v2bEvCc8OsFkIZBFBjZl4qkGv2HQJfWzwDtvgORpKzZawKhsrJHWoR3zE9VgeQ3XzYKGVm1SPxg6FCQXubA5Rdygd03J_dJjB2eTrlmg_zp2VsM8JWUtHqXI1Y6NAmbbzGPjuuA/s320/birdonawire7040.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs30AvjvW3LSxkd6ZyrXp8IzqIDVV7vACNHTJNgbp8dBl4s99df0v2bEvCc8OsFkIZBFBjZl4qkGv2HQJfWzwDtvgORpKzZawKhsrJHWoR3zE9VgeQ3XzYKGVm1SPxg6FCQXubA5Rdygd03J_dJjB2eTrlmg_zp2VsM8JWUtHqXI1Y6NAmbbzGPjuuA/s800/birdonawire7040.jpg", "comment_count": 0 }, { "title": "kingston watusi", "url": "https://cocktailvirgin.blogspot.com/2022/08/kingston-watusi.html", "published": "2022-08-20T08:00:00.028-04:00", "updated": "2022-08-20T08:00:00.185-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "creme de banane", "fernet-branca", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Campari", "1/2 oz Fernet Branca", "1/2 oz Crème de Banane (Tempus Fugit)" ], "instructions": "Build in an old fashioned glass, add a large ice cube, and stir to mix and chill. No garnish.", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Campari\n1/2 oz Fernet Branca\n1/2 oz Crème de Banane (Tempus Fugit)\nBuild in an old fashioned glass, add a large ice cube, and stir to mix and chill. No garnish.\nTwo Saturdays ago, I finished my bartending work week and needed a nightcap. I was too tired to peruse cocktail books for a recipe, so I began to think about a few flavor combinations including Smith & Cross Rum-Campari in the\nKingston Negroni\n, Campari-banana liqueur in the\nBanana Boulevardier\n, Fernet-banana in the\nBanana Toronto\n, and Campari-Fernet in the\nEeyore's Requiem\nand more recently in the\nTrash Polka\n. As the dance of ingredients came together, I dubbed it the Kingston Watusi, and it led off with an overripe pineapple, banana, and petrol funk aroma. Next, caramel on the sip cavorted into funky and tropical bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDBwkHN85C1L6vnFB6KylVg8Q1BaJBGa3gyIQ-Z25s_L98cwqoqvFYBlQJMxNTm_apoVmhvdQA-3EGoV8HcCjw2pyJfWMtvh6CeR1YII-jK6fNrmpNheTvBW2ZWglxYQBcZM7KdR6CmXHl4h6TFL_CcCJyLXgDMTVNOjxtajIjuLJpRRxHtJ045s7YQ/s320/kingstonwatusi7042.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDBwkHN85C1L6vnFB6KylVg8Q1BaJBGa3gyIQ-Z25s_L98cwqoqvFYBlQJMxNTm_apoVmhvdQA-3EGoV8HcCjw2pyJfWMtvh6CeR1YII-jK6fNrmpNheTvBW2ZWglxYQBcZM7KdR6CmXHl4h6TFL_CcCJyLXgDMTVNOjxtajIjuLJpRRxHtJ045s7YQ/s800/kingstonwatusi7042.jpg", "comment_count": 1 }, { "title": "long story short", "url": "https://cocktailvirgin.blogspot.com/2022/08/long-story-short.html", "published": "2022-08-21T08:00:00.024-04:00", "updated": "2022-08-21T08:00:00.182-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Death & Co. Welcome Home", "year": 2017 }, "categories": [ "bitters (aromatic)", "passion fruit syrup", "rum", "simple syrup", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Forester Signature Bourbon (Evan Williams Bonded)", "1/2 oz Smith & Cross Rum", "1/2 tsp Cinnamon Syrup", "1/2 tsp Demerara Syrup", "1/2 tsp Giffard Passion Fruit Liqueur (Passion Fruit Syrup)", "1 dash Bitter Truth's Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Old Forester Signature Bourbon (Evan Williams Bonded)\n1/2 oz Smith & Cross Rum\n1/2 tsp Cinnamon Syrup\n1/2 tsp Demerara Syrup\n1/2 tsp Giffard Passion Fruit Liqueur (Passion Fruit Syrup)\n1 dash Bitter Truth's Jerry Thomas Decanter Bitters\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I began perusing the Death & Co.\nWelcome Home\nbook and spotted Jeremy Oertel's Long Story Short. This 2017 recipe reminded me of the\nAfrican Queen\nthat I had two weeks prior given the Old Fashioned structure accented by passion fruit liqueur (and where I utilized passion fruit syrup instead). Once prepared, the Long Story Short gave forth an orange, tropical funk, and cinnamon aroma. Next, caramel and a hint of fruit on the sip flowed into Bourbon, funky rum, and cinnamon flavors on the swallow with a tropical finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMndk-jokxKjWPURvaxyL253_hlihEuNBQWHZLPWjXgS4m5y7vxXdSahjL4t-Em4tmM8DCLDu39eljQ4rjXD9xWl43gWwQlhS_SnNmUXKBArNz6lTpd7B9A0YVsoJAGIIYZeaLgSrvrprRrFFw0m0E3q6jYajECgZy3e5eEjWtGdMHIV4qH72rMNi0Jg/s320/longstoryshort7045.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMndk-jokxKjWPURvaxyL253_hlihEuNBQWHZLPWjXgS4m5y7vxXdSahjL4t-Em4tmM8DCLDu39eljQ4rjXD9xWl43gWwQlhS_SnNmUXKBArNz6lTpd7B9A0YVsoJAGIIYZeaLgSrvrprRrFFw0m0E3q6jYajECgZy3e5eEjWtGdMHIV4qH72rMNi0Jg/s800/longstoryshort7045.jpg", "comment_count": 0 }, { "title": "the ecstasy of gold", "url": "https://cocktailvirgin.blogspot.com/2022/08/the-ecstasy-of-gold.html", "published": "2022-08-22T08:00:00.024-04:00", "updated": "2022-08-22T08:00:00.179-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Applejack", "source": "Kindred Cocktails", "year": 2019 }, "categories": [ "benedictine", "brandy", "creme de banane", "egg white", "lemon juice" ], "ingredients": [ "1 1/2 oz Armagnac (Marie Duffau Napoleon Armagnac)", "1/2 oz Crème de Banane (Tempus Fugit)", "1/2 oz Benedictine", "1/2 oz Lemon Juice (*)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, and strain into a cocktail coupe.", "body_text": "1 1/2 oz Armagnac (Marie Duffau Napoleon Armagnac)\n1/2 oz Crème de Banane (Tempus Fugit)\n1/2 oz Benedictine\n1/2 oz Lemon Juice (*)\n1 Egg White\nShake once without ice and once with ice, and strain into a cocktail coupe.\n(*) Perhaps 3/4 oz lemon juice would balance the sweetness better.\nTwo Mondays ago, I was looking through the\nKindred Cocktails\ndatabase when I spied the Ecstasy of Gold by Chicago-based user named Applejack in 2019. The combination of crème de banane, Benedictine, and lemon was alluring for it reminded me of Sahil Mehta's\nBird of Passage\n. Once prepared, this Armagnac drink delivered a lemon and banana bouquet to the nose. Next, a creamy, lemon, and tropical sip led into brandy, herbal, and banana flavors on the swallow. Overall, the balance was a touch sweet for me, so see my note above about upping the lemon juice slightly.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDwUbpEqIOsjw9nBh7zfhHyjRn5bgBNsEvSZikxy6_7rTbfmWQ1m_C1X9mBB0yMF9Wa7dmApIlhUNPrSufe6qzi_-JgI_rTzCM-p8KSiYjf64klqh5PMHPUXy4mpNrQi1wzubGhmphi9Jr9TKikDRVhg-EaUFiRoU2a0fpbRnK55VpZSAMDXr-DXnDQ/s320/ecstasygold7046.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDwUbpEqIOsjw9nBh7zfhHyjRn5bgBNsEvSZikxy6_7rTbfmWQ1m_C1X9mBB0yMF9Wa7dmApIlhUNPrSufe6qzi_-JgI_rTzCM-p8KSiYjf64klqh5PMHPUXy4mpNrQi1wzubGhmphi9Jr9TKikDRVhg-EaUFiRoU2a0fpbRnK55VpZSAMDXr-DXnDQ/s800/ecstasygold7046.jpg", "comment_count": 2 }, { "title": "cipher", "url": "https://cocktailvirgin.blogspot.com/2022/08/cipher.html", "published": "2022-08-23T08:00:00.029-04:00", "updated": "2022-08-23T08:00:00.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sam Johnson", "source": "Death & Co.", "year": 2019 }, "categories": [ "absinthe", "bitters (other)", "cachaça", "chartreuse (yellow)", "kahlua", "whiskey" ], "ingredients": [ "1 1/2 oz Navazos Palazzi Overseas Malt Whiskey (Kavalan Classic)", "1/2 oz Avua Amburana Cachaça (Salinas Umburana)", "1/4 oz Galliano Ristretto", "1/4 oz Yellow Chartreuse", "1 dash Miracle Mile Red Eye Bitters (Bitter Cube Corazon)", "1 dash Absinthe (15 drop Copper & Kings)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Navazos Palazzi Overseas Malt Whiskey (Kavalan Classic)\n1/2 oz Avua Amburana Cachaça (Salinas Umburana)\n1/4 oz Galliano Ristretto\n1/4 oz Yellow Chartreuse\n1 dash Miracle Mile Red Eye Bitters (Bitter Cube Corazon)\n1 dash Absinthe (15 drop Copper & Kings)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I returned to Death & Co.'s\nWelcome Home\nwhere the Cipher appeared like a great nightcap. This Old Fashioned of sorts was crafted by Sam Johnson in 2019, and like the Long Story Short two nights before, it utilized a 3:1 whiskey to sugar cane spirit split. In the glass, the Cipher generated an orange, coffee, floral, and wood aroma. Next, the coffee liqueur's roast notes flowed through the sip, and the swallow conjured whisky, woody, grassy, coffee, chocolate, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXeaO1wV3aHhvFoMkVHlbudoiOTSISzGJap1naG1K0lKn8-BGLVR3GKhTqLpUtWmMTSEmhml6uqwGCmExljp1JJ5cx-qqVSrwRAGINf0hYE14QchQVJCVb7n-1yAFeGe0GOVZpwqsFsQUh6eEedUVFkvrMtI-7zIdquzWsCV1WG647ztcXeSZc--5-Q/s320/cipher7048.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXeaO1wV3aHhvFoMkVHlbudoiOTSISzGJap1naG1K0lKn8-BGLVR3GKhTqLpUtWmMTSEmhml6uqwGCmExljp1JJ5cx-qqVSrwRAGINf0hYE14QchQVJCVb7n-1yAFeGe0GOVZpwqsFsQUh6eEedUVFkvrMtI-7zIdquzWsCV1WG647ztcXeSZc--5-Q/s800/cipher7048.jpg", "comment_count": 0 }, { "title": "manhattan project", "url": "https://cocktailvirgin.blogspot.com/2022/08/manhattan-project.html", "published": "2022-08-24T08:00:00.033-04:00", "updated": "2022-08-24T08:00:00.200-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Volt", "year": 2013 }, "categories": [ "amaro", "bitters (orange)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye", "1 oz Zucca Rabarbaro (Sfumato)", "1 oz Sweet Vermouth (Cocchi)", "4 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 oz Old Overholt Rye\n1 oz Zucca Rabarbaro (Sfumato)\n1 oz Sweet Vermouth (Cocchi)\n4 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I was scanning the\nKindred Cocktail\ndatabase for rabarbaro recipes to make use of my newly opened replacement bottle of Sfumato. There, I uncovered an old recipe from Carlo Caroscio that he created at Volt in Frederick, Maryland, in 2013; I met Carlo in 2016 when he joined the team at Backbar where he rose to bar manager, and he recently left Backbar for Portland, Maine, to help run the Death & Co. project The Danforth. The Manhattan Project reminded me of one of the recipes at La Brasa when I first joined in 2019 called the Law of Octaves (2 oz Old Overholt Rye, 1 oz Zucca, 1 dash Prohibition Aromatic Bitters; coupe with flamed orange twist) but this one added sweet vermouth and orange notes to the mix. Once prepared, the Manhattan Project led off with an orange, herbal, and roast aroma. Next, grape and roast notes on the sip gave way to rye, bitter herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazTGjMZPP4KSk441mCkdc7L_m4PT3ExrB2IuJCVXY7PnIZdwIbJW5b2bOdWKAHbkS_YZIEa29iX3vWnms91FZxXMtdf69QadN6NsJy2MIHAa1axVbVmwjiXTVDx1MTI_FZX5q5eZixnWdNZ3MIv0Um9Z806SplIvzamLPReUBvSYg1kmJwkS6y6_Tng/s320/manhattanproject7051.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazTGjMZPP4KSk441mCkdc7L_m4PT3ExrB2IuJCVXY7PnIZdwIbJW5b2bOdWKAHbkS_YZIEa29iX3vWnms91FZxXMtdf69QadN6NsJy2MIHAa1axVbVmwjiXTVDx1MTI_FZX5q5eZixnWdNZ3MIv0Um9Z806SplIvzamLPReUBvSYg1kmJwkS6y6_Tng/s800/manhattanproject7051.jpg", "comment_count": 0 }, { "title": "campo viejo", "url": "https://cocktailvirgin.blogspot.com/2022/08/campo-viejo.html", "published": "2022-08-25T08:00:00.023-04:00", "updated": "2022-08-25T08:00:00.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "bitters (mole)", "fernet-branca", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/2 oz Mezcal (Fidencio)", "1/2 oz Fernet Branca", "1/2 oz Benedictine", "1 dash Mole Bitters (Angostura Cocoa)", "1 dash Angostura Bitters" ], "instructions": "Build in an old fashioned glass, add a large ice cube, and stir to mix and chill.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/2 oz Mezcal (Fidencio)\n1/2 oz Fernet Branca\n1/2 oz Benedictine\n1 dash Mole Bitters (Angostura Cocoa)\n1 dash Angostura Bitters\nBuild in an old fashioned glass, add a large ice cube, and stir to mix and chill.\nTwo Thursdays ago, I got home from Drink where I made a guest an\nOldfield\n. I was inspired to take that combination of rye, Fernet, Benedictine, and Angostura in the direction of the\nLast American Hero\n(another drink that I made that night) by splitting the base 3:1 with the minor part mezcal and adding chocolate bitters. For a name, I riffed on the Oldfield and dubbed it the Campo Viejo (translation of \"old field\" in Spanish). The Campo Viejo ploughed through with a vegetal and smoke aroma. Next, caramel from the liqueurs provided a mellow sip, and the swallow changed things up with rye, smoky mezcal, herbal, and minty-menthol flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6dvgqflBViQHIk5oIRFy_m6MpSd1UuFPLkg8ErD2HLbN8OIVxJH-qd2o2RCmDgmZnKoCNdn58Vnh6PYjIImCg-G7BxVr9scMnGQl8t6NHbjRKURWyKg6Ctjx9n5yu4fw5drt9CYc9rguRH2zKB4j_DRJAPelzSLQsGt5tgYFnY1LcOBIJiIPFojiiw/s320/campoviejo7052.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6dvgqflBViQHIk5oIRFy_m6MpSd1UuFPLkg8ErD2HLbN8OIVxJH-qd2o2RCmDgmZnKoCNdn58Vnh6PYjIImCg-G7BxVr9scMnGQl8t6NHbjRKURWyKg6Ctjx9n5yu4fw5drt9CYc9rguRH2zKB4j_DRJAPelzSLQsGt5tgYFnY1LcOBIJiIPFojiiw/s800/campoviejo7052.jpg", "comment_count": 0 }, { "title": "dark entries", "url": "https://cocktailvirgin.blogspot.com/2022/08/dark-entries.html", "published": "2022-08-26T08:00:00.035-04:00", "updated": "2022-08-26T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "aperol", "mezcal", "rum (white)" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Rhum Agricole (JM Blanc 100°)", "1/2 oz Amaro Sfumato Rabarbaro", "1/2 oz Aperol" ], "instructions": "Stir with ice and strain into a cocktail coupe. Garnish with a Bauhaus song medley or nothing at all.", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Rhum Agricole (JM Blanc 100°)\n1/2 oz Amaro Sfumato Rabarbaro\n1/2 oz Aperol\nStir with ice and strain into a cocktail coupe. Garnish with a Bauhaus song medley or nothing at all.\nTwo Fridays ago, I continued on my rabarbaro recipe quest and decided to riff on the\nKnife to a Gun Fight\n. I took the Sfumato-Aperol combination and placed it as support to the mezcal-agricole split base that I have used a bit since the\nMiracles Take Longer\nand\nUp Jumped the Devil\n. After I posted my second pass at the drink on\nInstagram\n, Jake Parrott of Haus Alpenz (distributor of Sfumato) chimed in with \"50:50 rabarbaro and red bitter is a classic café drink in the Veneto – one of many drinks in Italy to get the moniker 'mezzo-mezzo'.\" For a name, the roast and smoke notes pushed me towards Dark Entries after the 1980 single by Bauhaus. Here, the Dark Entries proffered roast and smoke notes to the nose. Next, caramel, orange, and rhubarb notes on the sip spun into grassy vegetal, smoke, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbnNWGxeQlavBx9utVVwJHvKD46igY1paCFcckJlFQPdPjcYa2wuWF4Lf4dq3yF6MbNhu0CaQLoWqTf24CVauCcrcMclQa4oTEKezx2ybwEm38wk_YYIYfwXeU7aasNLOzA4YpyQnZFHwUl-9b9aC3DpxaM0AhCXlQ-o3k08k2Kmhm-EL8tLudV3Fvg/s320/darkentries7055.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbnNWGxeQlavBx9utVVwJHvKD46igY1paCFcckJlFQPdPjcYa2wuWF4Lf4dq3yF6MbNhu0CaQLoWqTf24CVauCcrcMclQa4oTEKezx2ybwEm38wk_YYIYfwXeU7aasNLOzA4YpyQnZFHwUl-9b9aC3DpxaM0AhCXlQ-o3k08k2Kmhm-EL8tLudV3Fvg/s800/darkentries7055.jpg", "comment_count": 2 }, { "title": "la avenida", "url": "https://cocktailvirgin.blogspot.com/2022/08/la-avenida.html", "published": "2022-08-27T08:00:00.029-04:00", "updated": "2022-08-27T08:00:00.197-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Teocalli Cocina", "year": 2019 }, "categories": [ "aperol", "mezcal", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Dry Vermouth (Noilly Prat)", "1 oz Aperol" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Fidencio)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Dry Vermouth (Noilly Prat)\n1 oz Aperol\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I was perusing the\nKindred Cocktails\ndatabase when I came across La Avenida created as a perfect mezcal Negroni riff at Teocalli Cocina in Lafayette, Colorado, circa 2019. The recipe that was sourced from a\nReddit\nthread reminded me of mezcal versions of the\nPerfect Pal\nfrom The Independent and a perfect\nContessa\nfrom No. 9 Park. Once prepared, La Avenida showcased an orange oil and smoke aroma. Next, orange, grape, and berry notes on the sip marched into orange, vegetal, smoke, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiocSX2JDpUgHHHFs8HzrNJwvoiSAAOvOAdAnx95_XUjr_kRBrnD8BROjG1VvzRUDJz7Xx9-0XD0LK5opUOKFUDGh5gDYh-YgUNVHqZvq3d8y2u0E9Z4pWFQhT0FnRUx7cC6gemQJvavbC8eufU0Ef4zFWB6LVDprCjCCxEj-06oulj7ulTYH6M6Xcw/s320/la_avenida7057.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiocSX2JDpUgHHHFs8HzrNJwvoiSAAOvOAdAnx95_XUjr_kRBrnD8BROjG1VvzRUDJz7Xx9-0XD0LK5opUOKFUDGh5gDYh-YgUNVHqZvq3d8y2u0E9Z4pWFQhT0FnRUx7cC6gemQJvavbC8eufU0Ef4zFWB6LVDprCjCCxEj-06oulj7ulTYH6M6Xcw/s800/la_avenida7057.jpg", "comment_count": 2 }, { "title": "reef break", "url": "https://cocktailvirgin.blogspot.com/2022/08/reef-break.html", "published": "2022-08-28T08:00:00.016-04:00", "updated": "2022-08-28T08:00:00.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.'s Welcome Home", "year": 2019 }, "categories": [ "passion fruit syrup", "rum (white)", "sherry", "simple syrup (cinnamon)", "vodka" ], "ingredients": [ "1 3/4 oz Suntory Hoku Vodka (Vesica)", "1 oz Lustau Fino Sherry (Tio Pepe)", "1/4 oz El Dorado 3 Year White Rum (Privateer Tres Aromatique)", "1 tsp Giffard Passion Fruit Liqueur (Passion Fruit Syrup)", "1 tsp Cinnamon Syrup" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oil from a twist.", "body_text": "1 3/4 oz Suntory Hoku Vodka (Vesica)\n1 oz Lustau Fino Sherry (Tio Pepe)\n1/4 oz El Dorado 3 Year White Rum (Privateer Tres Aromatique)\n1 tsp Giffard Passion Fruit Liqueur (Passion Fruit Syrup)\n1 tsp Cinnamon Syrup\nStir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oil from a twist.\nTwo Sundays ago, I came across and intriguing vodka drink in Death & Co.'s\nWelcome Home\nbook called the Reef Break. This vodka Martini of sorts by Tyson Buhler in 2019 took things in a tropical direction, so I was definitely interested in giving it a try. Once prepared, the Reef Break proffered a grapefruit, passion fruit, and cinnamon aroma. Next, a semi-sweet sip flowed into passion fruit and cinnamon notes on the swallow. The sherry and rum did add a bit of complexity, but here, the modifiers directed the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntei_aIgB-cWZUhZAsQFkFHtKfDLgWzIpcGZ0Yi7agvN38aFUSLI0SUlSlkHgRYWZ1fdKSgGc0UqHGMf6BpkTl1wn1tw5Pxgh5YlZMU-R3LGbh9JDs77q00O3DqrER5qI32j1HvyV2m4sBN2doU4PZ9SnGlxnnRH1kMiaBmp4uNnb6LhwCeRA3waKTg/s320/reefbreak7058.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntei_aIgB-cWZUhZAsQFkFHtKfDLgWzIpcGZ0Yi7agvN38aFUSLI0SUlSlkHgRYWZ1fdKSgGc0UqHGMf6BpkTl1wn1tw5Pxgh5YlZMU-R3LGbh9JDs77q00O3DqrER5qI32j1HvyV2m4sBN2doU4PZ9SnGlxnnRH1kMiaBmp4uNnb6LhwCeRA3waKTg/s800/reefbreak7058.jpg", "comment_count": 1 }, { "title": "the upstart", "url": "https://cocktailvirgin.blogspot.com/2022/08/the-upstart.html", "published": "2022-08-29T08:00:00.023-04:00", "updated": "2022-08-29T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jim Betz", "source": "Eleven Madison Park", "year": 2015 }, "categories": [ "bitters (mole)", "cynar", "rum", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Diplomatico Reserva Exclusiva Rum", "3/4 oz Woodford Reserve Rye (Rittenhouse)", "3/4 oz Lustau East India Solera Sherry", "3/4 oz Cynar", "1 dash Bittermens Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 oz Diplomatico Reserva Exclusiva Rum\n3/4 oz Woodford Reserve Rye (Rittenhouse)\n3/4 oz Lustau East India Solera Sherry\n3/4 oz Cynar\n1 dash Bittermens Mole Bitters (Angostura Cocoa)\nStir with ice and strain into a coupe glass.\nTwo Mondays ago, I returned back to\nKindred Cocktails\nwhere I spotted The Upstart that had been published in\nInsideHook\n. The recipe was crafted by Jim Betz at Eleven Madison Park in Manhattan that he named after the 2015 Derby hopeful. The combination reminded me of the Blossom Bar's\nPalm Viper\nand NoMad's\nFortune Teller\n, so I figured that it would be a winner. Here, The Upstart raced to the nose with caramel and vegetal aromas. Next, the sherry's grape mingled with that caramel note on the sip, and swallow came through with rum, rye spice, dark vegetal, and dry fruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyq4VDEG9ylJueHmxqYMQwzT_Goc8nDTkNSB258GBa2RYeimnAgwUfr8xXkw27oAzv4dHk7AMBLY1uGvI1tdVFuyJAOqCtalQsHPB_28AJ_mLJNPD_WlhNrwoPcsOhHbyCL1GleWTNTDlU8HSb1BJG3I0Yj3J8ST35QW0hqzJMzvngPHweZ_Zpi5zd2A/s320/upstart7061.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyq4VDEG9ylJueHmxqYMQwzT_Goc8nDTkNSB258GBa2RYeimnAgwUfr8xXkw27oAzv4dHk7AMBLY1uGvI1tdVFuyJAOqCtalQsHPB_28AJ_mLJNPD_WlhNrwoPcsOhHbyCL1GleWTNTDlU8HSb1BJG3I0Yj3J8ST35QW0hqzJMzvngPHweZ_Zpi5zd2A/s800/upstart7061.jpg", "comment_count": 0 }, { "title": "thou shall not be named", "url": "https://cocktailvirgin.blogspot.com/2022/08/thou-shall-not-be-named.html", "published": "2022-08-30T08:00:00.026-04:00", "updated": "2022-08-30T08:00:00.215-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Alicia Perry", "source": "Punch Drinks", "year": null }, "categories": [ "amaro", "lillet", "mezcal", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Amaro Sfumato", "1/2 oz Cocchi Americano", "1/2 oz Cocchi Vermouth di Torino" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Amaro Sfumato\n1/2 oz Cocchi Americano\n1/2 oz Cocchi Vermouth di Torino\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist.\nTwo Tuesdays ago, I spied an interesting recipe on\nPunch Drinks\ncalled Thou Shall Not Be Named. The drink was crafted by bartender Alicia Perry in San Diego and was inspired by the Boulevardier. Since it reminded me of the\nRodeo Ghost\n, I was game to try it out. Once prepared, it offered up a lemon, roasty, vegetal, and smoke bouquet to the nose. Next, grape and roast notes on the sip flowed into vegetal, smoke, and bitter flavors on the swallow in a sharp earthy way.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjZQqUeX3Pz6YQI6UKKIeqXbsHi4LZwX17P7_bvdX_wjFfKQ25uiXWXIz46oiP0wj2AFU3MKk-xnSCcMa_leQ019SF_ELzuzNvkCOkmo_M_mqRj2QoenJSB1MIewoGHSDLnABw0r5ppuY5AYrQlnavIOA0tS_LaTEnEHiz1Azv4nyCcXAGxaGYN-hjQ/s320/thoushallnotbenamed7063.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjZQqUeX3Pz6YQI6UKKIeqXbsHi4LZwX17P7_bvdX_wjFfKQ25uiXWXIz46oiP0wj2AFU3MKk-xnSCcMa_leQ019SF_ELzuzNvkCOkmo_M_mqRj2QoenJSB1MIewoGHSDLnABw0r5ppuY5AYrQlnavIOA0tS_LaTEnEHiz1Azv4nyCcXAGxaGYN-hjQ/s800/thoushallnotbenamed7063.jpg", "comment_count": 0 }, { "title": "sargasso", "url": "https://cocktailvirgin.blogspot.com/2022/08/sargasso.html", "published": "2022-08-31T08:00:00.042-04:00", "updated": "2022-08-31T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Don Lee", "source": "PDT", "year": 2008 }, "categories": [ "aperol", "bitters (Angostura)", "rum", "sherry" ], "ingredients": [ "2 oz Aged Rhum Agricole (JM Gold)", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Aperol", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Aged Rhum Agricole (JM Gold)\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Aperol\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I came across the recipe for the Sargasso that I had made just before I had started writing for the blog here in June of 2008, so it never got entered on my\nLiveJournal\n; therefore, I decided to give it another spin 14 years later and finally post it. The drink was created by Don Lee at PDT in Manhattan, and it placed second in the 3rd annual Rhum Clement's Cocktail Challenge in 2008. The combination was very similar to the rye-based\nDewey D\nthat Daniel Eun of PDT made for us at his guest shift at Eastern Standard in September 2008. Perhaps the Lustau East India Solera Sherry-Aperol duo was a popular motif at that bar back then. In my revisit, the Sargasso put forth an orange and grassy aroma. Next, grape and orange notes on the sip floated by grassy, funky rhum, berry, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirz7TWiMrXg9_BCL-I9j7tfYYFac1lkCHd1vTSSBq5pb65ziWXNPEhcu3FJ4Su88f62e7PMV75ME0njRoSwZg8jTL4dF5dBBP2uZ_v8LUfJWBt6xipiVL9D9wc3KvkYeic9AvM0EOWoq4TUaIL-mS1YN_uKeROcOGXHIJ6E1Yt7JY4lhS5mJtmCOanUg/s320/sargasso7065.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirz7TWiMrXg9_BCL-I9j7tfYYFac1lkCHd1vTSSBq5pb65ziWXNPEhcu3FJ4Su88f62e7PMV75ME0njRoSwZg8jTL4dF5dBBP2uZ_v8LUfJWBt6xipiVL9D9wc3KvkYeic9AvM0EOWoq4TUaIL-mS1YN_uKeROcOGXHIJ6E1Yt7JY4lhS5mJtmCOanUg/s800/sargasso7065.jpg", "comment_count": 0 }, { "title": "trophy room cocktail", "url": "https://cocktailvirgin.blogspot.com/2022/09/trophy-room-cocktail.html", "published": "2022-09-01T08:00:00.026-04:00", "updated": "2022-09-01T08:00:00.262-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Club 33", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "cynar", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Evan Williams Bonded)", "3/4 oz Cognac (Pierre Ferrand 1840)", "3/4 oz Cynar", "1/2 oz Maraschino Liqueur (Luxardo)", "2 dash Peychaud's Bitters", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnisb with an orange twist.", "body_text": "3/4 oz Bourbon (Evan Williams Bonded)\n3/4 oz Cognac (Pierre Ferrand 1840)\n3/4 oz Cynar\n1/2 oz Maraschino Liqueur (Luxardo)\n2 dash Peychaud's Bitters\n2 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora glass, and garnisb with an orange twist.\nTwo Thursdays ago, I utilized my new Patreon subscription to\nBartender at Large\nto find that evening's libation. The recipe that caught my eye was the Trophy Room Cocktail as a Vieux Carré riff created at the exclusive Club 33 at Disneyland. Overall, the combination reminded me more of a\nFancy Free\nand perhaps my Bourbon-Cognac split\nGallivanting in Golden Gai\nmoreso than the New Orleans classic, but I was definitely interested in having a go at it. The Trophy Room Cocktail began with an orange and nutty cherry bouquet. Next, caramel and cherry notes on the sip rewarded the senses with Bourbon, brandy, nutty cherry, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEO6FiVyBEryCul7YqzNTlAAAr8ehYVKS_lK_WzMhLfuOllzguVLpjMfBX3axYoVz7llWqFSvRpQkyq09vBG5T_gNn120_-ealPxyC3a_RmFYjmrGBw-SUtjAiHaE02du88M8-Ewunw1Pox2fGWdlUlaDJXwfnFA6YNs7r3nJiFGwhAfcEJdT773NaEg/s320/trophyroom7067.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEO6FiVyBEryCul7YqzNTlAAAr8ehYVKS_lK_WzMhLfuOllzguVLpjMfBX3axYoVz7llWqFSvRpQkyq09vBG5T_gNn120_-ealPxyC3a_RmFYjmrGBw-SUtjAiHaE02du88M8-Ewunw1Pox2fGWdlUlaDJXwfnFA6YNs7r3nJiFGwhAfcEJdT773NaEg/s800/trophyroom7067.jpg", "comment_count": 0 }, { "title": "veneto negroni", "url": "https://cocktailvirgin.blogspot.com/2022/09/veneto-negroni.html", "published": "2022-09-02T08:00:00.028-04:00", "updated": "2022-09-02T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "aperol", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (Beefeater)", "1/2 oz Sfumato Rabarbaro", "1/2 oz Aperol", "1 oz Sweet Vermouth" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "1 oz Gin (Beefeater)\n1/2 oz Sfumato Rabarbaro\n1/2 oz Aperol\n1 oz Sweet Vermouth\nStir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nAfter posting my\nDark Entries\non\nInstagram\nand receiving the comment by Haus Alpenz's Jake Parrott that the \"50:50 rabarbaro and red bitter is a classic café drink in the Veneto – one of many drinks in Italy to get the moniker 'mezzo-mezzo',\" I was inspired to tinker two Fridays ago. I decided to use that duo of Sfumato and Aperol in a classic Negroni, and I dubbed the result the Veneto Negroni (and not the Mezzo-Mezgroni). Once prepared, the Veneto Negroni proffered a grapefruit and roasty smoke aroma. Next, caramel, roast, and orange notes on the sip launched into gin, orange, herbal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpQdQH81OuCWUNFKxQFX9c5ictuB_nkX-x2UbwuAhnZ-rd6bWY5vORjld0Bx4aXHGxNsCSwlzre1dJdUo3pEuHZxD-66iU0TAkvPB3jSp9sSI6doj0wt46ZzmPZBf3j0T6E1W-ZurkBaaOnBkQawTk27aDn1WAtPb5jAQQJkJkwQ-obSZfxsYh1Y4Gw/s320/venetonegroni7069.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpQdQH81OuCWUNFKxQFX9c5ictuB_nkX-x2UbwuAhnZ-rd6bWY5vORjld0Bx4aXHGxNsCSwlzre1dJdUo3pEuHZxD-66iU0TAkvPB3jSp9sSI6doj0wt46ZzmPZBf3j0T6E1W-ZurkBaaOnBkQawTk27aDn1WAtPb5jAQQJkJkwQ-obSZfxsYh1Y4Gw/s800/venetonegroni7069.jpg", "comment_count": 0 }, { "title": "dolemite", "url": "https://cocktailvirgin.blogspot.com/2022/09/dolemite.html", "published": "2022-09-09T08:00:00.024-04:00", "updated": "2022-09-09T08:00:00.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jason Schiffer", "source": "320 Main", "year": 2010 }, "categories": [ "creme de cacao", "cynar", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Bonded Rye", "1/2 oz Crème de Cacao (Tempus Fugit)", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Rittenhouse Bonded Rye\n1/2 oz Crème de Cacao (Tempus Fugit)\n1/2 oz Cynar\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nAfter getting home from Ireland two Fridays ago, my new purchase of the 3rd edition of Dave Stolte's\nHome Bar Basics (and Not So Basics)\nwas waiting for me. When I opened it up, I was searching for a solid nightcap that would be easy to assemble to get me into sound sleep as soon as possible. The one that called out to me was the Dolemite by Jason Schiffer at 320 Main in Seal Beach, California, circa the 2010s era. The recipe reminded me of my 2011\nConey Island\nthat took the rye-cacao combination in a Punt e Mes and Angostura Bitters direction instead of Cynar. Here, the Dolemite mingled funky herbal, chocolate, and rye aromas underneath the nose. Next, caramel and roast notes on the sip got busted by rye, vegetal, and cacao flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMVnXGtLs-QdWIkOwrAxqQSz9mAREIhZk7NTNdXfSTCU8_ZtZKn98V7_BmGyuxJGSPozVZLJgjbFMetL6lGDGRZkOu48T6_vLxJoYsC6FD9zo6HyBglRfYByxCjYESCgf1OZqXm3FkHKheaxhi1TOSCxCy4_DJaTVmnITaJCttxw-oV0xaRC43Thp6A/s320/dolemite7074.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMVnXGtLs-QdWIkOwrAxqQSz9mAREIhZk7NTNdXfSTCU8_ZtZKn98V7_BmGyuxJGSPozVZLJgjbFMetL6lGDGRZkOu48T6_vLxJoYsC6FD9zo6HyBglRfYByxCjYESCgf1OZqXm3FkHKheaxhi1TOSCxCy4_DJaTVmnITaJCttxw-oV0xaRC43Thp6A/s800/dolemite7074.jpg", "comment_count": 0 }, { "title": "rhymes with orange", "url": "https://cocktailvirgin.blogspot.com/2022/09/rhymes-with-orange.html", "published": "2022-09-10T08:00:00.023-04:00", "updated": "2022-09-10T08:00:00.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Toby Maloney", "source": "The Violet Hour", "year": 2011 }, "categories": [ "amaro", "bitters (orange)", "scotch", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey 101° Rye (Rittenhouse)", "1 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/8 oz Laphroaig Scotch", "1/2 oz Ramazzotti Amaro", "17 drop Bittercube Orange Bitters (1 dash Angostura Orange)" ], "instructions": null, "body_text": "2 oz Wild Turkey 101° Rye (Rittenhouse)\n1 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/8 oz Laphroaig Scotch\n1/2 oz Ramazzotti Amaro\n17 drop Bittercube Orange Bitters (1 dash Angostura Orange)\nTwo Saturdays ago after my first bar shift back after traveling, I turned to\nThe Bartender's Manifesto\nby Toby Maloney with Emma Janzen and landed upon Toby's 2011 Rhymes with Orange that he created at the Violet Hour in Chicago. Once prepared, the cocktail conjured up orange and rye aromas. Next, grape and caramel notes swirled on the sip, and the swallow wrapped things up with rye, grape, smoke, and caramel-orange flavors with a peaty finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NJMQfSuM-aJMU1wHOLAurE09e7klyLaF9wSSkDhQHi9M_1DAJqFN3BtOcWR5ShB56jmUVzwjZSl7NC0R4ELLV_44aBfcPL8IDAFgCUMQGd6ttc3tbEs2H1x2ZvRb1mWxp3ECmG4sj05LDDH-y9CXoRZEkK-hlWnk4iZCG5YWRhPJ-O7HhqAC1aJWLw/s320/rhymesorange7076.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NJMQfSuM-aJMU1wHOLAurE09e7klyLaF9wSSkDhQHi9M_1DAJqFN3BtOcWR5ShB56jmUVzwjZSl7NC0R4ELLV_44aBfcPL8IDAFgCUMQGd6ttc3tbEs2H1x2ZvRb1mWxp3ECmG4sj05LDDH-y9CXoRZEkK-hlWnk4iZCG5YWRhPJ-O7HhqAC1aJWLw/s800/rhymesorange7076.jpg", "comment_count": 0 }, { "title": "death on the installment plan", "url": "https://cocktailvirgin.blogspot.com/2022/09/death-on-installment-plan.html", "published": "2022-09-11T08:00:00.066-04:00", "updated": "2022-09-11T08:00:00.185-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "benedictine", "cynar", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "1/2 oz Mezcal (Fidencio)", "1/2 oz Benedictine", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into an old fashioned glass pre-rinsed with apricot liqueur (Rothman & Winter).", "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n1/2 oz Mezcal (Fidencio)\n1/2 oz Benedictine\n1/2 oz Cynar\nStir with ice and strain into an old fashioned glass pre-rinsed with apricot liqueur (Rothman & Winter).\nTwo Sundays ago, I had been thinking about the Benedictine-Cynar combination that I last tried out in the\nLower Mills\nand wanted to expand on that. I opted for a 3:1 split base of Rittenhouse Rye to mezcal that I learned from several Death & Co. recipes including the\nHunt & Peck\nand last tinkered with in the\nCampo Viejo\n. As a final touch, I added in the apricot rinse \"bell-ringer\" that was the signature move of James Maloney, for I have been making a few drinks from his 1900\nThe Twentieth-Century Cocktail Guide for Mixing Fancy Drinks\nat work including the\nMartinez Bell-Ringer\n. The combination of Cynar and apricot has been a delight in drinks like the\nOne One Thousand\nas well as my\nLibrary Card\n, so that was on my mind. The Benedictine and apricot one was less on my mind despite it working well first in the\nSilk Road Sour\nthat led to my\nPeruvian Necktie\nand other creations.\nFor a name, I dubbed this the Death on the Installment Plan after Louis-Ferdinand Celine's 1936 book. I had bought the book in the late 1990s but never read it for I got stuck reading his earlier\nJourney to the End of the Night\nand had to put it down to avoid the effects which that level of nihilism had on me as I was trying to wrap up my graduate studies for my doctorate. I had abandoned books before due to losing interest or a decrease in free time, but never have I been defeated by an author in such a way. The drink, however, was quite the opposite for it welcomed the senses with an apricot and smoke aroma with darker notes lurking beneath. Next, caramel and orchard fruit on the sip flowed into rye, smoke, vegetal, and herbal flavors on the swallow with an apricot finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQohBqdOmi2vflBqgmzdBGtc6Bo1sldbEx3zvOvLPg_om2IiiJbE4BHsL-qoXijmwIBeI9k-PDR103aq72qfIUNAnua30a0gHGlljO9RTUZ3VcHFK4E2Mx2oU_yLl-JBtJPyr1L3XxLZsr4hSzWGqI2wA3jzhMSSLfP6LKl_WYWIIhy252FqeUubWGA/s320/deathinstallmentplan7077.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQohBqdOmi2vflBqgmzdBGtc6Bo1sldbEx3zvOvLPg_om2IiiJbE4BHsL-qoXijmwIBeI9k-PDR103aq72qfIUNAnua30a0gHGlljO9RTUZ3VcHFK4E2Mx2oU_yLl-JBtJPyr1L3XxLZsr4hSzWGqI2wA3jzhMSSLfP6LKl_WYWIIhy252FqeUubWGA/s800/deathinstallmentplan7077.jpg", "comment_count": 0 }, { "title": "all signs point to yes", "url": "https://cocktailvirgin.blogspot.com/2022/09/all-signs-point-to-yes.html", "published": "2022-09-12T08:00:00.049-04:00", "updated": "2022-09-12T08:00:00.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michael Alwill", "source": "Cocktail Democracy", "year": 2012 }, "categories": [ "aperol", "campari", "cynar", "mezcal" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "1/2 oz Aperol", "1/2 oz Cynar", "1/4 oz Campari" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "2 oz Mezcal (Fidencio)\n1/2 oz Aperol\n1/2 oz Cynar\n1/4 oz Campari\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nTwo Mondays ago, I was interested in a Cynar-Aperol drink except I can no longer remember why that pair had inspired me. It is one that I first tried in 2008 with the biggest early impact being Aaron Butler's\nThe Scottish Play\nat Russell House Tavern in 2010 and Jared Sadoian's\nJuan Bautista\nat Craigie on Main in 2011. Moreover, it appears in only one of my creations called\nThe Elephant in the Room\nafter watching political debate coverage in early 2020. Therefore, I set off searching the\nKindred Cocktail\ndatabase and found a pair of drinks with Eight Ball-themed names call the Ask Again Later and All Signs Point to Yes by Michael Alwill circa 2012 of the\nCocktail Democracy\nblog. The latter called out to me more, and it welcomed my nose with a smoky, vegetal, and orange bouquet. Next, caramel and orange elements on the sip predicted smoky, vegetal bitter, and berry-orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaaw9yAFzsq8SO8TD9587U4IfUqXSlB6AArMIoVL5mLgb1Jar12rBVzztalNGXqp8JxI1OykIEQGqGX18t30J9MP5VEKVFdh_L2fr5P3zQaOMHCzZ3wE-x8fSkWfWApjVNK5qGpeBblGmpy5DPuKoFCncxAF5EfMuMPWbad6Mfj_KTdnTU_I8ySOKVQ/s320/allsignspost7080.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaaw9yAFzsq8SO8TD9587U4IfUqXSlB6AArMIoVL5mLgb1Jar12rBVzztalNGXqp8JxI1OykIEQGqGX18t30J9MP5VEKVFdh_L2fr5P3zQaOMHCzZ3wE-x8fSkWfWApjVNK5qGpeBblGmpy5DPuKoFCncxAF5EfMuMPWbad6Mfj_KTdnTU_I8ySOKVQ/s800/allsignspost7080.jpg", "comment_count": 0 }, { "title": "hummingbird", "url": "https://cocktailvirgin.blogspot.com/2022/09/hummingbird.html", "published": "2022-09-13T11:20:00.000-04:00", "updated": "2022-09-13T11:20:51.770-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Anthony Brocatto", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (mole)", "creme de cacao", "lemon juice", "rum (white)", "st. germain" ], "ingredients": [ "1 oz Uruapan Charanda Blanco Rum", "1/2 oz Flor de Caña Rum", "1/2 oz St. Germain", "1/2 oz Giffard Crème de Cacao", "1/2 oz Lemon Juice", "1 dash Bittermens Mole Bitters", "1 dash Rosemary Tincture (*)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an edible orchid flower.", "body_text": "1 oz Uruapan Charanda Blanco Rum\n1/2 oz Flor de Caña Rum\n1/2 oz St. Germain\n1/2 oz Giffard Crème de Cacao\n1/2 oz Lemon Juice\n1 dash Bittermens Mole Bitters\n1 dash Rosemary Tincture (*)\nShake with ice, strain into a cocktail coupe, and garnish with an edible orchid flower.\n(*) Perhaps a pinch of rosemary needles/leaves that were muddled would work as a substitute.\nTwo Tuesdays ago, Andrea and I headed down to Backbar to sample from their bird-themed menu. For a first drink, I asked bartender Anthony Brocatto for the Hummingbird that reminded me a bit of the\nFloridita Daiquiri\ngiven the cacao element. The menu described, \"Going into battle, ancient Aztecs often wore hummingbird talismans, a symbol of valor and energy to honor Huiz, the ancient God of War. This refreshing cocktail will revitalize you and set your heart aflutter with its floral and chocolate notes.\" I was also excited to have a drink with Uruapan Charanda, a white rum made in Mexico that I have at home that is half agricole-style and half regular molasses rum.\nIn the glass, the Hummingbird flitted to the nose with rum funk, floral, and chocolate aromas. Next, lemon, roast, and a hint of fruitiness on the sip flew into funky rum, floral, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-kU6qKWWz9f2jFMIRZRwK3CrJ0XTP8x_bXMHgYc5q4DcVFXJcaURqSuWTin_rhk1tBjORclX3h3p-myjisTqGsIR7Tj6u729Kap5MdxnzXbGqeU6aL_xfYDMLe8Xrkg_dxkxPPP67KRfBK9dFmcxffASNxmQB8b-DLZ4q22-cJS691yaNjlcwkNCwA/s320/hummingbird1801.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-kU6qKWWz9f2jFMIRZRwK3CrJ0XTP8x_bXMHgYc5q4DcVFXJcaURqSuWTin_rhk1tBjORclX3h3p-myjisTqGsIR7Tj6u729Kap5MdxnzXbGqeU6aL_xfYDMLe8Xrkg_dxkxPPP67KRfBK9dFmcxffASNxmQB8b-DLZ4q22-cJS691yaNjlcwkNCwA/s800/hummingbird1801.jpg", "comment_count": 0 }, { "title": "toucan sam", "url": "https://cocktailvirgin.blogspot.com/2022/09/toucan-sam.html", "published": "2022-09-14T08:00:00.065-04:00", "updated": "2022-09-14T08:00:00.193-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Anthony Brocatto", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Bombay Sapphire Gin", "1 1/2 oz Lo-Fi Sweet (Blanc) Vermouth", "1/4 oz Kalani Coconut Liqueur", "1/8 oz Luxardo Maraschino Liqueur" ], "instructions": "Stir with ice, strain into a cocktail pre-spritzed with a Makrut lime tincture (perhaps substitute lime oils from a twist or two), and garnish with a side of Fruit Loops.", "body_text": "1 1/2 oz Bombay Sapphire Gin\n1 1/2 oz Lo-Fi Sweet (Blanc) Vermouth\n1/4 oz Kalani Coconut Liqueur\n1/8 oz Luxardo Maraschino Liqueur\nStir with ice, strain into a cocktail pre-spritzed with a Makrut lime tincture (perhaps substitute lime oils from a twist or two), and garnish with a side of Fruit Loops.\nFor a second drink at Backbar, I asked bartender Anthony Brocatto for the Toucan Sam which seemed like a curious tropical Martini that was well received minutes before on the other end of the bar. The menu described how \"this Martini will send you on a journey straight into the rain forest\" especially given the lime oils and coconut liqueur; plus, the blanc vermouth (labeled as \"sweet\" by the producer) added cinnamon, clove, vanilla, and tropical notes to the mix. The menu continued on with, \"Yes, we named it after Backbar's owner, Sam. Yes, we named it after the Fruit Loops mascot. And yes, if you follow your nose, it'll lead you to this deliciously complex clear cocktail.\"\nWhen the drink was served, the Fruit Loops were provided in a sidecar cup; the menu photo had them laid across the top in a disorganized rainbow on pick. I inquired about the change of garnish, and Anthony explained how the garnish ended up getting wetted sitting atop when it was transported from the service bar to guests sitting in the room. Here, the Toucan Sam led the nose to floral and lime aromas. Next, white grape notes on the sip perched upon gin, coconut, nutty cherry, and cinnamon-herbal flavors on the swallow. Overall, it was a delight to drink even if it got a touch sweet as things warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0PgIGGYSxYgCz1lQ9EpgFagdEviCdszBmLZf6GcIyFD3INLnmEY4zTt24CILfCPQcFPIXfNOSYt2orisAT0P53txoiX6IqFXdrGuyde0Zt-aPqFicWadFk4anu1pgxMAhVq8AdqTA-qwjx-eUtjjpZMJo5hPmjWQ5unR3Zf5NMjxbZ4njq6pFn76HA/s320/toucansam5906.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0PgIGGYSxYgCz1lQ9EpgFagdEviCdszBmLZf6GcIyFD3INLnmEY4zTt24CILfCPQcFPIXfNOSYt2orisAT0P53txoiX6IqFXdrGuyde0Zt-aPqFicWadFk4anu1pgxMAhVq8AdqTA-qwjx-eUtjjpZMJo5hPmjWQ5unR3Zf5NMjxbZ4njq6pFn76HA/s800/toucansam5906.jpg", "comment_count": 0 }, { "title": "the velvet touch", "url": "https://cocktailvirgin.blogspot.com/2022/09/the-velvet-touch.html", "published": "2022-09-14T10:00:00.027-04:00", "updated": "2022-09-14T10:00:00.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dave Castillo", "source": "Truss & Twine", "year": 2010 }, "categories": [ "amaro nonino", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Amaro Nonino", "1/4 oz Pedro Ximenez Sherry (Oxford)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Amaro Nonino\n1/4 oz Pedro Ximenez Sherry (Oxford)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago after my bar shift, I delved into the 3rd edition of Dave Stolte's\nHome Bar Basics (and Not So Basics)\nand found the Velvet Touch. The recipe was crafted by Dave Castillo at Truss & Twine of Palm Springs, California, in the 2010s, and it came across as a curious\nBlack Manhattan\nof sorts that shared similarities with\nLa Viña\ngiven the rye, sherry, and Nonino components. Once prepared, the Velvet Touch welcomed the senses with orange, caramel, and raisin aromas. Next, the caramel and grape notes continued on into the sip where they were overrun by rye, dark orange, and a hint of bitter flavors on the swallow with a raisin finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqK2ERBIHCF--HISsMDTwLPvLMuS5L55atiZxPG-p694RaOkHTRGwf0TT1Y4YmkrvJp3TWQMBmCDV2zO83QcFEebSA_nBoM5ITV1QqhgMz4LYS-Nxy2JpsVRDe_jFB2zTY_9MIYugTMwj7rrWsBZ2Fk5w7PKqy0n8y3d9QTffb-tfq1CktVJ_yv5geow/s320/velvettouch7083.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqK2ERBIHCF--HISsMDTwLPvLMuS5L55atiZxPG-p694RaOkHTRGwf0TT1Y4YmkrvJp3TWQMBmCDV2zO83QcFEebSA_nBoM5ITV1QqhgMz4LYS-Nxy2JpsVRDe_jFB2zTY_9MIYugTMwj7rrWsBZ2Fk5w7PKqy0n8y3d9QTffb-tfq1CktVJ_yv5geow/s800/velvettouch7083.jpg", "comment_count": 0 }, { "title": "beehive", "url": "https://cocktailvirgin.blogspot.com/2022/09/beehive.html", "published": "2022-09-15T08:00:00.032-04:00", "updated": "2022-09-15T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2010 }, "categories": [ "fernet-branca", "honey", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Aged Jamaican Rum (Coruba)", "3/4 oz Honey Syrup", "3/4 oz Lime Juice", "1/2 oz Fernet Branca" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Aged Jamaican Rum (Coruba)\n3/4 oz Honey Syrup\n3/4 oz Lime Juice\n1/2 oz Fernet Branca\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I returned to Dave Stolte's\nHome Bar Basics (and Not So Basics) (3rd ed.)\nand spotted the Beehive. This 2010s creation by Brandon Bramhall of Attaboy in New York City was reminiscent of the rum-based Bee's Knees called the\nHoney Bee\nin David Embury's 1948\nThe Fine Art of Mixing Drinks\nwith lime and a Fernet touch akin to the\nTiger Balm\n. In the glass, the Beehive conjured up caramel with hints of rum funk and menthol on the nose. Next, lime, caramel, and honey on the sip buzzed into funky rum blending into caramel-methol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPWHX6I2A-J9yDr5NW4wrtNYxbN2I6yV85G44YJgRztzHDy1ZpwlmnxTLaJYDhC1IrZXmqfaOLpzNp_XHUdgLu03Skwz3psRtv-FF0j0DjLEn2R8HyKMq2fRxFmqAT9MzGkTZdC_YC4v-R4xk5A5Sn4M0Sdm-l35VRblvJPwJwaMi_UyLTFiEF4ll5w/s320/beehive7085.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPWHX6I2A-J9yDr5NW4wrtNYxbN2I6yV85G44YJgRztzHDy1ZpwlmnxTLaJYDhC1IrZXmqfaOLpzNp_XHUdgLu03Skwz3psRtv-FF0j0DjLEn2R8HyKMq2fRxFmqAT9MzGkTZdC_YC4v-R4xk5A5Sn4M0Sdm-l35VRblvJPwJwaMi_UyLTFiEF4ll5w/s800/beehive7085.jpg", "comment_count": 0 }, { "title": "hope is a waking dream", "url": "https://cocktailvirgin.blogspot.com/2022/09/hope-is-waking-dream.html", "published": "2022-09-16T08:00:00.029-04:00", "updated": "2022-09-16T08:00:00.201-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cynar", "gin", "grenadine", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/2 oz Cynar", "1/4 oz Grenadine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/2 oz Cynar\n1/4 oz Grenadine\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Fridays ago at work, I made the\nGiuseppe's Lady\nfor a guest who wanted gin, citrus, and bitter. When I got home, I was inspired to take those flavors in a Martini riff akin to an embittered Atta Boy from\nThe Savoy Cocktail Book\nsuch as what was what was done in the\nAtta Girl\nwith Fernet. For a name, I had still been thinking about my Lyft driver who was talking to me about Aristotle that began with the theory on the three kinds of friendship: friendships of pleasure, of utility, and of virtue. Therefore, I dubbed this one Hope is a Waking Dream after one of Aristotle's sayings.\nThe Hope is a Waking Dream came through to the senses with a lemon, berry, and pine aroma. Next, a crisp berry and caramel sip flowed into gin, caramel, and herbal notes on the swallow with a berry and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_4CdlSLtSPbezHqDmvKOrwq6tH3Db_RQsJCM3wSdZKraigM_pw-K8At60UZ9qZefslxtJ5RaGPGd21wi0k08koVNavslR5NAr8EENvE3A54bJaclPfw8ryoq3mr3vDEeRj_WHHshQXmkd1TF5QpE2fFVThLRNUc8WmJM-nh3ULt7YPNTtuMlqyb7JA/s320/hopeisawaking7086.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_4CdlSLtSPbezHqDmvKOrwq6tH3Db_RQsJCM3wSdZKraigM_pw-K8At60UZ9qZefslxtJ5RaGPGd21wi0k08koVNavslR5NAr8EENvE3A54bJaclPfw8ryoq3mr3vDEeRj_WHHshQXmkd1TF5QpE2fFVThLRNUc8WmJM-nh3ULt7YPNTtuMlqyb7JA/s800/hopeisawaking7086.jpg", "comment_count": 0 }, { "title": "havana 3 a.m.", "url": "https://cocktailvirgin.blogspot.com/2022/09/havana-3-am.html", "published": "2022-09-18T08:00:00.037-04:00", "updated": "2022-09-18T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "apricot liqueur", "lemon juice", "rum", "scotch", "swedish punsch" ], "ingredients": [ "1 1/2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Jamaican Rum (Smith & Cross)", "1/2 oz Swedish Punsch (Kronan)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice", "2 dash Absinthe (20 drop Copper & Kings)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Jamaican Rum (Smith & Cross)\n1/2 oz Swedish Punsch (Kronan)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\n2 dash Absinthe (20 drop Copper & Kings)\nShake with ice and strain into a cocktail coupe.\nOne of the recipes that I make for Scotch-citrus requests at work is the\nModernista\nrecipe provided by Ted Haigh in his seminal\nVintage Spirits and Forgotten Cocktails\nbook. I took a page from the\nHavana Cocktail\nas adapted in Jeff Masson and Greg Boehm's\nBig Bartender's Book\nand added in apricot liqueur in place of the orange bitters in Haigh's recipe. For a name, I dubbed this one Havana 3 A.M. after the mid-80s rock group which took its name from a 1956 album by Pérez Prado. In the glass, the Havana 3 A.M. proffered rum funk and smoke aromas. Next, lemon and caramel in the sip danced away to smoky Scotch, rum funk, apricot, black tea, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUGur4O9FBtbNIrPnYcU9nAqVBlcF_83R1ZozIA5Jrxt_OmvoY_Vl3T47FkKNumJO0fgQGcq7FtP9u9PT9TyivsqL8XmPoqD3SHdTKiDQNIjwXoahD_IeipdUkJ5kqQewLEwdcga5C0uC1MigfBx7vVJbcbC36MFkfmSTYEK9UiMK7wwPDMH1t0wvSg/s320/havana3am7091.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUGur4O9FBtbNIrPnYcU9nAqVBlcF_83R1ZozIA5Jrxt_OmvoY_Vl3T47FkKNumJO0fgQGcq7FtP9u9PT9TyivsqL8XmPoqD3SHdTKiDQNIjwXoahD_IeipdUkJ5kqQewLEwdcga5C0uC1MigfBx7vVJbcbC36MFkfmSTYEK9UiMK7wwPDMH1t0wvSg/s800/havana3am7091.jpg", "comment_count": 0 }, { "title": "origami ape", "url": "https://cocktailvirgin.blogspot.com/2022/09/origami-ape.html", "published": "2022-09-19T16:51:00.000-04:00", "updated": "2022-09-19T16:51:01.335-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": null }, "categories": [ "amaro", "creme de banane", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Aged Puerto Rican Rum (Don Q Añejo)", "3/4 oz Amaro Montenegro", "3/4 oz Lime Juice", "1/2 oz Banana Liqueur (Tempus Fugit)", "1 pinch Salt" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a banana chip (omit).", "body_text": "1 1/2 oz Aged Puerto Rican Rum (Don Q Añejo)\n3/4 oz Amaro Montenegro\n3/4 oz Lime Juice\n1/2 oz Banana Liqueur (Tempus Fugit)\n1 pinch Salt\nShake with ice, strain into a cocktail coupe, and garnish with a banana chip (omit).\nTwo Mondays ago, I returned after a bit of an absence to Chad Austin's\nEveryone Has a F*cking Cocktail Book\nand landed upon the Origami Ape. Chad's recipe features the combination of crème de banane and Amaro Montenegro that has appeared in a trio of drinks: the Hawthorne's\nFlower & Vine\n, Dead Rabbit's\nFifth Gear\n, and Brian Maxwell's\nChiquita Old Fashioned\n. Here as a Daiquiri variation, it proffered banana aromas with hints of orange and lime. Next, a lime and caramel sip flowed into rum and banana-tangerine flavors on the swallow. As it warmed up, the balance tipped a bit to the sweeter side, so perhaps dropping the Amaro Montenegro to a half ounce would help things.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZLj3K-lhUhcqXK13benu7GCpUhC70ErQ3DMaQ1USb8B7J5OHhsl0iMnT3T_6mv1aHhDq5HwwJ8t76OkjSp8NRhHqp2EhBB_RKHOrB4Hm9zPFi2ULDAdrlO1CPGvW-n0u9IO7jwqaQ32WxNEFk2bofPuvRzFGx1gZUfR4h2j6h5XLPet_64REHHmYtQ/s320/origamiape7093.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZLj3K-lhUhcqXK13benu7GCpUhC70ErQ3DMaQ1USb8B7J5OHhsl0iMnT3T_6mv1aHhDq5HwwJ8t76OkjSp8NRhHqp2EhBB_RKHOrB4Hm9zPFi2ULDAdrlO1CPGvW-n0u9IO7jwqaQ32WxNEFk2bofPuvRzFGx1gZUfR4h2j6h5XLPet_64REHHmYtQ/s800/origamiape7093.jpg", "comment_count": 0 }, { "title": "the bedminster", "url": "https://cocktailvirgin.blogspot.com/2022/09/the-bedminster.html", "published": "2022-09-20T08:00:00.030-04:00", "updated": "2022-09-20T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Steve Fette", "source": "Pluckemin Inn", "year": 2012 }, "categories": [ "amaro nonino", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Benedictine", "1/2 oz Amaro Nonino", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Benedictine\n1/2 oz Amaro Nonino\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Tuesdays ago, I spotted an interesting recipe on\nKindred Cocktails\ncalled the Bedminster by Steve Fette; Steve created the drink in 2012 in honor of the location of the Pluckemin Inn in Bedminster, New Jersey. After having great luck with rye, Benedictine, and an amaro such as Cynar in the\nDeath on the Installment Plan\nand Fernet in the\nCampo Viejo\n, having one with Amaro Nonino seemed intriguing. Once mixed, it proffered lemon, herbal, and orange aromas to the nose. Next, caramel and orange notes on the sip led into rye, herbal, chocolate-caramel, orange, and clove flavors on the swallow. I opted for a softer rye here to let the Amaro Nonino shine, but perhaps a spicier rye like Rittenhouse would have been a better choice for the balance trended on the sweeter side as things warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqgvyi-CxLANlJFinP31qCYepSaCEoZDxot8ibl0To6nHyDw-_hqYkU1y2TaUjWuSU1U7h8R082baWnxO6llZgaxl7h_B-y2FbipSjvFXhFrlkHqpsNN3bvZPEqGPI70zHyqZqpFoBb1aSkIWdV8VL_47bdZwU7CZDUGeJjd94VlSC99XWenFJLIHkQ/s320/bedminster7095.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqgvyi-CxLANlJFinP31qCYepSaCEoZDxot8ibl0To6nHyDw-_hqYkU1y2TaUjWuSU1U7h8R082baWnxO6llZgaxl7h_B-y2FbipSjvFXhFrlkHqpsNN3bvZPEqGPI70zHyqZqpFoBb1aSkIWdV8VL_47bdZwU7CZDUGeJjd94VlSC99XWenFJLIHkQ/s800/bedminster7095.jpg", "comment_count": 0 }, { "title": "king louie", "url": "https://cocktailvirgin.blogspot.com/2022/09/king-louie.html", "published": "2022-09-21T08:00:00.036-04:00", "updated": "2022-09-21T08:00:00.201-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "cognac", "creme de banane", "quinquina", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Cognac (Pierre Ferrand 1840)", "1 oz Bonal Gentiane-Quina", "1/2 oz Crème de Banane (Tempus Fugit)", "2 dash Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a glass, and garnish with lemon oil from a twist.", "body_text": "3/4 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Cognac (Pierre Ferrand 1840)\n1 oz Bonal Gentiane-Quina\n1/2 oz Crème de Banane (Tempus Fugit)\n2 dash Mole Bitters (Angostura Cocoa)\nStir with ice, strain into a glass, and garnish with lemon oil from a twist.\nTwo Wednesdays after I returned home from my bar shift, I was inspired to tinker with banana liqueur that I last used two days prior in the\nOrigami Ape\nwith the recipe structure of the\n1919 Cocktail\n. For a name, I dubbed this one the King Louie after the orangutan who appears in Disney's 1967 movie\nThe Jungle Book\n; King Louie was not in Rudyard Kipling's book but was cast for, voiced by, and named after singer Louis Prima. In the glass, the King Louie donated a lemon, caramel, and banana bouquet. Next, caramel and grape on the sip danced into rye, Cognac, caramel, and tropical flavors on the swallow in this desserty number.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aZw72OfHXmOaoW-wlbm_1dY7ruXcHiB5X8_cBNiQWdajF0MbebBrXQfSaLz_k8VA2Oa9ACVwS1HZdve5K481MC7UYCln9tpJsZlOIVFfpvBMIfnrisYb0kza_NFOyvef6aMiXsGp0vSlcw2nTdRm-lek2h4tlbkqGygdyZrLhBHmVn5doV9-5yM6dg/s320/kinglouie7096.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aZw72OfHXmOaoW-wlbm_1dY7ruXcHiB5X8_cBNiQWdajF0MbebBrXQfSaLz_k8VA2Oa9ACVwS1HZdve5K481MC7UYCln9tpJsZlOIVFfpvBMIfnrisYb0kza_NFOyvef6aMiXsGp0vSlcw2nTdRm-lek2h4tlbkqGygdyZrLhBHmVn5doV9-5yM6dg/s800/kinglouie7096.jpg", "comment_count": 0 }, { "title": "big spender", "url": "https://cocktailvirgin.blogspot.com/2022/09/big-spender.html", "published": "2022-09-22T08:00:00.035-04:00", "updated": "2023-03-26T18:02:34.382-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#drink", "*original", "cognac", "drambuie", "fernet-branca", "rum" ], "ingredients": [ "1 oz Pierre Ferrand Ambre Cognac", "1 oz Plantation Pineapple Rum", "1/2 oz Drambuie", "1/2 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 oz Pierre Ferrand Ambre Cognac\n1 oz Plantation Pineapple Rum\n1/2 oz Drambuie\n1/2 oz Fernet Branca\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with orange oil from a twist.\nTwo Thursdays ago, I had a guest at work who wanted a Rusty Nail, and I began thinking about Drambuie. I then recalled the delightful Drambuie-Fernet combination in the\nBittered Old Coot\nand\nBonita Applebum\n, and I took things in a Cognac and pineapple rum direction later that evening. For a name, the song \"Big Spender\" by Peggy Lee was on the sound system, and I went with it. In the glass, the Big Spender proffered orange over darker aromas and fruit notes to the nose. Next, a honey and caramelized pineapple sip gave way to Cognac flavors with Fernet's bitterness on the swallow and pineapple and menthol on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbPo-6yBlHLtDnAO80fWGz6W8ONbp57JzKL4tQs0hCt_yZtrMZakiOm5hqjE7udjpPdOjA_4PuW706Zmsdztz1u63a1smbsP_JU41oHYpK45zuVEUHahea38TyCw_k8Xne2ajFhBrf1xXDSTWfJ3xr2kSkreV-Ww7b9yAm2f1uExmjqWz5hGcF5-qtQ/s320/bigspender5916.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbPo-6yBlHLtDnAO80fWGz6W8ONbp57JzKL4tQs0hCt_yZtrMZakiOm5hqjE7udjpPdOjA_4PuW706Zmsdztz1u63a1smbsP_JU41oHYpK45zuVEUHahea38TyCw_k8Xne2ajFhBrf1xXDSTWfJ3xr2kSkreV-Ww7b9yAm2f1uExmjqWz5hGcF5-qtQ/s800/bigspender5916.jpg", "comment_count": 0 }, { "title": "ends of the earth", "url": "https://cocktailvirgin.blogspot.com/2022/09/ends-of-earth.html", "published": "2022-09-23T08:00:00.019-04:00", "updated": "2022-09-23T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Applejack", "source": "Kindred Cocktails", "year": null }, "categories": [ "amaro", "creme de banane", "tequila" ], "ingredients": [ "2 oz Añejo Tequila (Cimarron Reposado)", "1/2 oz Crème de Banane (Tempus Fugit)", "1/2 oz Amaro Nardini" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Añejo Tequila (Cimarron Reposado)\n1/2 oz Crème de Banane (Tempus Fugit)\n1/2 oz Amaro Nardini\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Fridays ago, I was scanning the\nKindred Cocktails\ndatabase for an intriguing recipe when I came across Chicago drink maker Applejack's Ends of the Earth. Its combination of agave and Amaro Nardini reminded me of how well the two worked in the\nDon't Forget the Struggle, Don't Forget the Streets\nand the\nFive Points\n, and I figured that banana liqueur in the mix would make things even tastier. Once prepared, the Ends of the Earth donated an orange, caramel, and vegetal aroma. Next, a caramelized banana sip concluded in a tequila and bitter herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3U29ktWcck4HUWC7_f_X0zKH79if-dpZ7ughocOH31iHb-GGy9aVzex0v_4hADEuIlWwYdKdJqbHGJ4mloJcSe0db17HaTF-Zh_mEQ6nE8wKqkrXCT8kFOK1O0fTujT9RNu4UTHWl943rmc1E3reDaWVyCjQOKeEQwyh0vsVC0xLLYN1XWiLGniAEw/s320/endsofearth7099.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3U29ktWcck4HUWC7_f_X0zKH79if-dpZ7ughocOH31iHb-GGy9aVzex0v_4hADEuIlWwYdKdJqbHGJ4mloJcSe0db17HaTF-Zh_mEQ6nE8wKqkrXCT8kFOK1O0fTujT9RNu4UTHWl943rmc1E3reDaWVyCjQOKeEQwyh0vsVC0xLLYN1XWiLGniAEw/s800/endsofearth7099.jpg", "comment_count": 0 }, { "title": "as wine stands time", "url": "https://cocktailvirgin.blogspot.com/2022/09/as-wine-stands-time.html", "published": "2022-09-24T08:00:00.032-04:00", "updated": "2022-09-24T08:00:00.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Kirk Estopinal", "source": "Cure", "year": 2014 }, "categories": [ "cynar", "quinquina", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Cynar", "1 oz Bonal Gentiane-Quina" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with grapefruit oil from a twist.", "body_text": "1 oz Rittenhouse Rye\n1 oz Cynar\n1 oz Bonal Gentiane-Quina\nStir with ice, strain into a rocks glass, and garnish with grapefruit oil from a twist.\nTwo Saturdays ago, I decided to make another recipe that I had spotted that week on\nKindred Cocktails\ncalled As Wine Stands Time; the recipe was attributed to Kirk Estopinal of New Orleans' Cure via a 2014\neGullet\nthread. The combination reminded me of the\nMidnight Maurader\nwith rye instead of mezcal and mole bitters as well as the\nBicycle Thief\nminus the sweet vermouth as well as different proportions. Here, the As Wine Stands Time kicked things off with grapefruit and dark caramel aromas. Next, caramel and grape notes on the sip transitioned into rye and funky herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi2xwGAS8jhSRtMIu9zsWD87Gy248AZlb7SNPGHJCRkCSJLy6o2nG7Y0DRUpa8pYFNjDdqG894Kw3dbY3rla3rvjQdgdcygkHXZPmHzyVI9hHY7eu-J6F_PLTmi15nVe__2-nKOv7qReWjwFhiGdqS2uU1k3uJBATfdzhMrxTfHSdSMQzHVQ-_T0G9w/s320/aswinestands7101.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi2xwGAS8jhSRtMIu9zsWD87Gy248AZlb7SNPGHJCRkCSJLy6o2nG7Y0DRUpa8pYFNjDdqG894Kw3dbY3rla3rvjQdgdcygkHXZPmHzyVI9hHY7eu-J6F_PLTmi15nVe__2-nKOv7qReWjwFhiGdqS2uU1k3uJBATfdzhMrxTfHSdSMQzHVQ-_T0G9w/s800/aswinestands7101.jpg", "comment_count": 0 }, { "title": "conference", "url": "https://cocktailvirgin.blogspot.com/2022/09/conference.html", "published": "2022-09-25T08:00:00.014-04:00", "updated": "2022-09-25T08:00:00.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2007 }, "categories": [ "bitters (Angostura)", "bitters (mole)", "calvados", "cognac", "simple syrup", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Rittenhouse Rye", "1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "1/2 oz Calvados (Morin Selection)", "1/2 oz Hine H Cognac (Pierre Ferrand 1840)", "1 tsp 2:1 Demerara Syrup (1/4 oz 1:1)", "2 dash Angostura Bitters", "1 dash Bittermens Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube (build in an old fashioned glass, add a large ice cube, and stir). Garnish with a lemon twist and an orange twist.", "body_text": "1/2 oz Rittenhouse Rye\n1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n1/2 oz Calvados (Morin Selection)\n1/2 oz Hine H Cognac (Pierre Ferrand 1840)\n1 tsp 2:1 Demerara Syrup (1/4 oz 1:1)\n2 dash Angostura Bitters\n1 dash Bittermens Mole Bitters (Angostura Cocoa)\nStir with ice, strain into a double old fashioned glass with a large ice cube (build in an old fashioned glass, add a large ice cube, and stir). Garnish with a lemon twist and an orange twist.\nTwo Sundays ago, I opened up the first\nDeath & Co. Cocktail Book\nand came upon the Conference. This Brian Miller recipe was described as \"a Tiki drink disguised as an Old Fashioned\" due to the blending of several base spirits to make a new flavor profile akin to the Don the Beachcomber quote \"What one rum can't do, three rums can.\" While the book lacked a date for its creation, the Bittermens site attributed it to 2007. Here, the Conference led off with lemon, orange, and Cognac aromas. Next, a rich sip jumped into rye, apple, Cognac, allspice, chocolate, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFVfUTwoW4LHy1CNihuQyxvgEZ3jCGnhOlR4C4ZiD6OsXxZuW1OeUisv_hCDdmEZS0Sg3e6nnY3Al3jMhDzn7KqiQ1EKmlnsJzYyojaCX4I5kSocsU-KQvryomqbvthDaD2ENKfoLR5s6Kbcs4_FKKiEvpvFLRKfX1JMlnpBiNE_5u3L61fu_3G9j7g/s320/conference7102.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFVfUTwoW4LHy1CNihuQyxvgEZ3jCGnhOlR4C4ZiD6OsXxZuW1OeUisv_hCDdmEZS0Sg3e6nnY3Al3jMhDzn7KqiQ1EKmlnsJzYyojaCX4I5kSocsU-KQvryomqbvthDaD2ENKfoLR5s6Kbcs4_FKKiEvpvFLRKfX1JMlnpBiNE_5u3L61fu_3G9j7g/s800/conference7102.jpg", "comment_count": 0 }, { "title": "ward six", "url": "https://cocktailvirgin.blogspot.com/2022/09/ward-six.html", "published": "2022-09-26T08:00:00.028-04:00", "updated": "2022-09-26T08:00:00.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ted Kilpatrick", "source": "Chickadee", "year": null }, "categories": [ "#other", "bitters (Angostura)", "grenadine", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt 86° Rye", "1/2 oz Angostura Bitters", "1 oz Grenadine", "1/2 oz Lemon Juice", "1/4 oz Frank's Red Hot Sauce" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Old Overholt 86° Rye\n1/2 oz Angostura Bitters\n1 oz Grenadine\n1/2 oz Lemon Juice\n1/4 oz Frank's Red Hot Sauce\nShake with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, Andrea and I ventured down to the Seaport to have dinner at Chickadee. For a cocktail, I selected the Ward Six which came off as an intense\nWard Eight\nriff. I later spoke with co-owner Ted Kilpatrick and inquired if it were his creation, to which he replied yes, and that it was \"sneakily based on sangrita\" and how their restaurant is almost in Ward Six. I explained that I figured it was his since it reminded me of his\nSon of Chico Dusty\nthat he crafted a decade ago at No. 9 Park. Here, the Ward Six welcomed the nose with fruity elements from the grenadine and lemon as well as fruit and spice notes from the red pepper. Next, lemon, pepper, and pomegranate on the sip voted in rye along with pepper spice mingling with Angostura's winter spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut9QqjMCOU_WWKQGmQqFrNP23J3yiAVm5hyjaEz0uiakEmoV2-wjWxlZcOTzOI78bHfJ6V0mlwlzN-cN9OyS0HBGvZ7PJVTJRRFf81An-zqFuwBT6c-39TVgKifiaDTwshioEMLnBlSuJ_zaS10sfpeFADTrNCs-08VFIP6gPmeyL4WpUlfdbMb5pJg/s320/wardsix5137.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut9QqjMCOU_WWKQGmQqFrNP23J3yiAVm5hyjaEz0uiakEmoV2-wjWxlZcOTzOI78bHfJ6V0mlwlzN-cN9OyS0HBGvZ7PJVTJRRFf81An-zqFuwBT6c-39TVgKifiaDTwshioEMLnBlSuJ_zaS10sfpeFADTrNCs-08VFIP6gPmeyL4WpUlfdbMb5pJg/s800/wardsix5137.jpg", "comment_count": 0 }, { "title": "terra firma", "url": "https://cocktailvirgin.blogspot.com/2022/09/terra-firma.html", "published": "2022-09-27T08:00:00.010-04:00", "updated": "2022-09-27T08:00:00.212-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jeffrey Morgenthaler", "source": "KEX Hotel", "year": null }, "categories": [ "applejack", "benedictine", "bitters (Angostura)", "vermouth (bianco)", "whiskey" ], "ingredients": [ "3/4 oz Suntory Toki Japanese Whisky (Kavalan Classic)", "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Dolin Blanc Vermouth", "1/4 oz Benedictine", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "3/4 oz Suntory Toki Japanese Whisky (Kavalan Classic)\n3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Dolin Blanc Vermouth\n1/4 oz Benedictine\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I decided to make a drink from Jeffrey Morgenthaler in\nPunch Drinks\ncalled the Terra Firma. This recent creation at Portland's KEX Hotel was crafted as a Vieux Carré riff utilizing Japanese whisky and apple brandy in place of the rye and Cognac, respectively. Once prepared, it proffered lemon, whisky, and herbal aromas to the nose. Next, a white grape sip entered into whisky, apple, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kLKBavnuZYNF9oLNdGQ4e322E4daZMVQDasnGxsMJCuO39luJFRRG7eoDraHrbLx5--5oEyyDqxzRvnmT9XjrMwouHn1LWx2aJFXqvNrb6dtuqJJ5AZ6ODowEmKlm9sn5kT4mT03VYydZV1dvMS2-p4oeKndq_ccJ3oIEpvyhRPBIw8J7RnpHnBEMg/s320/terrafirma7105.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kLKBavnuZYNF9oLNdGQ4e322E4daZMVQDasnGxsMJCuO39luJFRRG7eoDraHrbLx5--5oEyyDqxzRvnmT9XjrMwouHn1LWx2aJFXqvNrb6dtuqJJ5AZ6ODowEmKlm9sn5kT4mT03VYydZV1dvMS2-p4oeKndq_ccJ3oIEpvyhRPBIw8J7RnpHnBEMg/s800/terrafirma7105.jpg", "comment_count": 0 }, { "title": "i against i", "url": "https://cocktailvirgin.blogspot.com/2022/09/i-against-i.html", "published": "2022-09-28T08:00:00.047-04:00", "updated": "2022-09-28T08:00:00.190-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Matthew Belanger", "source": "Death & Co.'s Welcome Home", "year": 2019 }, "categories": [ "bitters (other)", "bitters (Peychaud's)", "honey", "rum", "scotch", "strega" ], "ingredients": [ "1 oz Hampden Estate Jamaican Rum (3/4 oz Coruba + 1/4 oz Smith & Cross)", "1 oz Great King Street Glasgow Blend Scotch (Cutty Sark Prohibition)", "1/4 oz Honey Syrup 2:1 (3/8 oz 1:1)", "2 dash Peychaud's Bitters", "1/2 dash Bitter End Jamaican Jerk Bitters (Bittercube Jamaica #2)" ], "instructions": "Stir with ice, strain into a old fashioned pre-rinsed with Strega, and garnish with grapefruit oil from a twist.", "body_text": "1 oz Hampden Estate Jamaican Rum (3/4 oz Coruba + 1/4 oz Smith & Cross)\n1 oz Great King Street Glasgow Blend Scotch (Cutty Sark Prohibition)\n1/4 oz Honey Syrup 2:1 (3/8 oz 1:1)\n2 dash Peychaud's Bitters\n1/2 dash Bitter End Jamaican Jerk Bitters (Bittercube Jamaica #2)\nStir with ice, strain into a old fashioned pre-rinsed with Strega, and garnish with grapefruit oil from a twist.\nAfter my bar shift two Wednesdays ago, I selected Death & Co.'s\nWelcome Home\nbook and landed upon Matthew Belanger's 2019 drink named I against I. I assumed that it was named after the punk band from the Netherlands, but it could be named after one of Bad Brains' albums, a 2012 movie, a song from Massive Attack, and a few other possibilities. With no hint in the text, I continued on to mix up the recipe. Soon, my nose was greeted by grapefruit oil and herbal-spice aromas from the Strega. Next, caramel and honey notes on the sip charged into Scotch, funky rum, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPVBWla_Wf-FgLXNHz0LuaztIyewVcvEwTSrHnlBDyJYqV_YOTu-H6AeGwIkOGQHJzEqL_Q6jTRqKwpwv9c4ugrpJlQNhwxO0iTljl0Sr8JTTimSfFxG2FR-yQFXLT2LA0H9-RWrVhc3N4Y-T1neFMJlaroDgEjDJqxrULJWK-Wl9d7Zl7xMY_nRnMA/s320/iagainsti7107.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPVBWla_Wf-FgLXNHz0LuaztIyewVcvEwTSrHnlBDyJYqV_YOTu-H6AeGwIkOGQHJzEqL_Q6jTRqKwpwv9c4ugrpJlQNhwxO0iTljl0Sr8JTTimSfFxG2FR-yQFXLT2LA0H9-RWrVhc3N4Y-T1neFMJlaroDgEjDJqxrULJWK-Wl9d7Zl7xMY_nRnMA/s800/iagainsti7107.jpg", "comment_count": 0 }, { "title": "brown bittered stirred", "url": "https://cocktailvirgin.blogspot.com/2022/09/brown-bittered-stirred.html", "published": "2022-09-29T08:00:00.037-04:00", "updated": "2022-09-29T08:00:00.208-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jason Schiffer", "source": "320 Main", "year": 2010 }, "categories": [ "bitters (Angostura)", "creole shrub", "cynar", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Russell's Reserve 6 Year Rye (Old Overholt 86°)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz Cynar", "1/4 oz JM Shrubb (Pierre Ferrand Dry Curaçao)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, garnish with lemon oils and orange oils from twists, and add a rock candy stick (omit).", "body_text": "2 oz Russell's Reserve 6 Year Rye (Old Overholt 86°)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz Cynar\n1/4 oz JM Shrubb (Pierre Ferrand Dry Curaçao)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, garnish with lemon oils and orange oils from twists, and add a rock candy stick (omit).\nAfter getting home from a busy night at the bar, I reached for\nHome Bar Basics (And Not So Basics) 3rd Edition\nby Dave Stolte, and I landed upon the Brown Bittered Stirred. The recipe was created by Jason Schiffer at 320 Main in Seal Beach, California, sometime in the 2010s, and it came across like an orange-tinged\nLittle Italy\n. Once prepared, it donated a lemon, orange, and caramel bouquet to the nose. Next, grape and caramel notes on the sip gave way to rye, bitter, and orange flavors on the swallow with a clove and orange finish. Overall, the orange liqueur shifted the balance enough that I no longer thought of it as a Little Italy riff while drinking it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EeoXYAMUfyvflvnhWVMNpAjwgdUy1tA7s6TKjH3C9Xz7VGO0b98S6pNg3s-yZGx1OzPBHp9kwG1G_fHL_abMejwm75fLiOSKjUcwMnaN_23CP-OEuJFQjwiqqqn5hU1ToQxfAGftsr0J8fOQHoWPEyzckUjJvQhEEcpwVu93MMo8p3TXt6n7mcdIrQ/s320/brownbittered0103.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EeoXYAMUfyvflvnhWVMNpAjwgdUy1tA7s6TKjH3C9Xz7VGO0b98S6pNg3s-yZGx1OzPBHp9kwG1G_fHL_abMejwm75fLiOSKjUcwMnaN_23CP-OEuJFQjwiqqqn5hU1ToQxfAGftsr0J8fOQHoWPEyzckUjJvQhEEcpwVu93MMo8p3TXt6n7mcdIrQ/s800/brownbittered0103.jpg", "comment_count": 0 }, { "title": "new nails", "url": "https://cocktailvirgin.blogspot.com/2022/09/new-nails.html", "published": "2022-09-30T08:00:00.027-04:00", "updated": "2022-09-30T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#drink", "*original", "absinthe", "bitters (Angostura)", "drambuie", "rum", "scotch", "swedish punsch" ], "ingredients": [ "1 1/2 oz Scotch (Monkey Shoulder)", "1/2 oz Smith & Cross Rum", "1/2 oz Drambuie", "1/2 oz Swedish Punsch (Kronan)", "2 dash Angostura Bitters", "2 dash Absinthe (20 drop Kübler)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Scotch (Monkey Shoulder)\n1/2 oz Smith & Cross Rum\n1/2 oz Drambuie\n1/2 oz Swedish Punsch (Kronan)\n2 dash Angostura Bitters\n2 dash Absinthe (20 drop Kübler)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with orange oil from a twist.\nTwo Fridays ago at Drink, I had a guest in an after-work crowd that was ordering Rusty Nails, and like a week prior when I crafted the\nBig Spender\n, it got me thinking. Another cocktail that I had made that night was the\nModernista\n, and I decided to take that Scotch-Jamaican rum combination and fuse it with the Rusty Nail. I dropped the citrus from the equation and ended up opting for Angostura Bitters which provided more structure than the orange bitters from the Modernista. For a name, I dubbed this one the New Nails after the 1982 song from Boston band Mission of Burma. Here, it welcomed the nose with orange, caramel, and rum funk aromas. Next, honey and caramel mingled on the sip, and the swallow rounded things off with Scotch, honey, tea, rum funk, anise, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOg2eeURyfuQTk5icwqhkRj3riMc85jdOrhQzVkzy6GkzTrRMsDRLHC-ntoLajEonXhtbpTXkjKU9VJbfR0LgLVc_hvKQxT7REUpjSn-SP7G6f7S0WFpQlSwf5NQGQDe-hzCWKNQNH76_2iOBj6BKOo-CD5aGX52Y5usV3rOzygXfp6twdSZGeXj_Kg/s320/newnails1428.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOg2eeURyfuQTk5icwqhkRj3riMc85jdOrhQzVkzy6GkzTrRMsDRLHC-ntoLajEonXhtbpTXkjKU9VJbfR0LgLVc_hvKQxT7REUpjSn-SP7G6f7S0WFpQlSwf5NQGQDe-hzCWKNQNH76_2iOBj6BKOo-CD5aGX52Y5usV3rOzygXfp6twdSZGeXj_Kg/s800/newnails1428.jpg", "comment_count": 0 }, { "title": "leaf fall", "url": "https://cocktailvirgin.blogspot.com/2022/10/leaf-fall.html", "published": "2022-10-01T08:00:00.029-04:00", "updated": "2022-10-01T08:00:00.196-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#drink", "*original", "absinthe", "amaro", "applejack", "benedictine", "bitters (Angostura)", "scotch" ], "ingredients": [ "1 oz Laphroaig Scotch", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Benedictine", "1/2 oz Amaro Sfumato (Zucca will work)", "1 dash Angostura Bitters", "1 dash Absinthe (10 drop Kübler)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oils from a twist.", "body_text": "1 oz Laphroaig Scotch\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Benedictine\n1/2 oz Amaro Sfumato (Zucca will work)\n1 dash Angostura Bitters\n1 dash Absinthe (10 drop Kübler)\nStir with ice, strain into a cocktail coupe, and garnish with orange oils from a twist.\nAfter wrapping up hosting a cocktail party at Drink and doing the books two Saturdays ago, I needed a nightcap. I recalled how well Benedictine toned down Fernet Branca in the\nCampo Viejo\n, and I wondered what it would do for Amaro Sfumato. With Autumn on its way, the Sfumato and Benedictine led me to the combination of smoky Scotch and apple brandy, and I dubbed it the Leaf Fall. Once prepared, it gave forth an orange, smoke, and apple aroma. Next, a caramel sip fluttered down into an apple, smoke, earth, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpikmclxvOzTrHRt3BuRYBZWJzVWv-voOgtscFzSd804Rx62PkVfGRp-fmVAuX4_CA2NxVzk564dGF3yDN6BzoTRjF_iAVTiPx4gmFqlanfusRhcggUW8YUorM1kl5ZSWcPnmThfIBtUWCRpbKlcvCSIo9J6VyU4h2Ke6WsvJ8GboNCyQY1ITme-QyQ/s320/leaffall0944.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpikmclxvOzTrHRt3BuRYBZWJzVWv-voOgtscFzSd804Rx62PkVfGRp-fmVAuX4_CA2NxVzk564dGF3yDN6BzoTRjF_iAVTiPx4gmFqlanfusRhcggUW8YUorM1kl5ZSWcPnmThfIBtUWCRpbKlcvCSIo9J6VyU4h2Ke6WsvJ8GboNCyQY1ITme-QyQ/s800/leaffall0944.jpg", "comment_count": 0 }, { "title": "best fronds", "url": "https://cocktailvirgin.blogspot.com/2022/10/best-fronds.html", "published": "2022-10-02T08:00:00.032-04:00", "updated": "2022-10-02T08:00:00.213-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Chris Day", "source": "Kon-Tiki", "year": null }, "categories": [ "bitters (mole)", "campari", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Pineapple Rum (Plantation)", "3/4 oz Campari", "3/4 oz Sweet Vermouth (Cocchi)", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lime twist (express and discard).", "body_text": "1 1/2 oz Pineapple Rum (Plantation)\n3/4 oz Campari\n3/4 oz Sweet Vermouth (Cocchi)\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lime twist (express and discard).\nDuring Negroni Week two weeks prior, I had spotted a post about a pineapple rum drink called the Best Fronds on my\nInstagram\nfeed. I tracked down the recipe to the\nEducated Barfly\nsite where it was attributed to Chris Day at Oakland's Kon-Tiki. While read like a pineapple rum\nRight Hand\n, the named seemd to make a pun on the whiskey-dry vermouth Boulevardier riff, the Old Pal. Since the combination reminded me of the\nDashboard Hula Girl\n, I was all set to give it a whirl. In the glass, it donated a lime, pineapple, and dark rum aroma to the nose. Next, caramel and grape notes on the sip erupted into pineapple, rum, caramel-bitter orange, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuTJM0Luj5-WnPCDgDMwTuolAleD24UL5k5_mDSKlEJD6X4Hrt2ZrvIwa-byrb7y89v2UL2Fs9irDM6VjLi-qekcBZzdw74I8jp5Y7Lm50RFtRu-HIxydhlBhsSubT2UPBmnaiH2mdZq3qxf7uRCbMBSn0X-FDt2xQDFNA7Xmp-GOHmgkA7Q0K_YzzQ/s320/bestfronds7111.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuTJM0Luj5-WnPCDgDMwTuolAleD24UL5k5_mDSKlEJD6X4Hrt2ZrvIwa-byrb7y89v2UL2Fs9irDM6VjLi-qekcBZzdw74I8jp5Y7Lm50RFtRu-HIxydhlBhsSubT2UPBmnaiH2mdZq3qxf7uRCbMBSn0X-FDt2xQDFNA7Xmp-GOHmgkA7Q0K_YzzQ/s800/bestfronds7111.jpg", "comment_count": 0 }, { "title": "johnny appleseed", "url": "https://cocktailvirgin.blogspot.com/2022/10/johnny-appleseed.html", "published": "2022-10-03T08:00:00.023-04:00", "updated": "2022-10-03T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "trina's starlite lounge" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Trina's Starlite Lounge", "year": null }, "categories": [ "#trina's starlite lounge", "aperol", "applejack", "lillet", "pimento dram" ], "ingredients": [ "1 oz Laird's Applejack", "1 oz Cocchi Americano", "1 oz Aperol", "1 dash (~1/8+ oz) Allspice Dram" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Laird's Applejack\n1 oz Cocchi Americano\n1 oz Aperol\n1 dash (~1/8+ oz) Allspice Dram\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, Andrea and I had dinner at Trina's Starlite Lounge. For a drink, Andrea requested the Negroni Week cocktail that the bar had posted on their social media. Called Johnny Appleseed, the combination reminded me of an apple version of Charlotte Voisey's Unusual Negroni (equal parts Hendrick's Gin, Lillet, Aperol) with an accent of allspice dram. Here, the Johnny Appleseed came through with an orange, apple, and allspice bouquet. Next, orange and orchard fruit on the sip wandered into apple, orange, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzMN1USFysj0-4xcdE-_mwt5twZMtd_dVV6VhJEygzlHiQ7w4v6mGx3LCBCnD2pPtdScdA9vHRkSfUbSGTk9U4eMhWh-DXytwY4zRKr0q6i1o39UOObEvsKP6y0rS1oRdSXSgintnstZQ9Qkr9DRqCzV1ZWPYpGnxO1Ewy7KksNZwKmV9yvArzo2NOA/s320/johnnyappleseed3501.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzMN1USFysj0-4xcdE-_mwt5twZMtd_dVV6VhJEygzlHiQ7w4v6mGx3LCBCnD2pPtdScdA9vHRkSfUbSGTk9U4eMhWh-DXytwY4zRKr0q6i1o39UOObEvsKP6y0rS1oRdSXSgintnstZQ9Qkr9DRqCzV1ZWPYpGnxO1Ewy7KksNZwKmV9yvArzo2NOA/s800/johnnyappleseed3501.jpg", "comment_count": 0 }, { "title": "the clyde", "url": "https://cocktailvirgin.blogspot.com/2022/10/the-clyde.html", "published": "2022-10-04T08:00:00.002-04:00", "updated": "2022-10-04T08:00:00.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2013 }, "categories": [ "amaro", "cynar", "mezcal" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "3/4 oz Luxardo Amaro Abano", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into a rocks glass, and (optional) garnish with a crack/pinch of black pepper.", "body_text": "2 oz Mezcal (Fidencio)\n3/4 oz Luxardo Amaro Abano\n1/2 oz Cynar\nStir with ice, strain into a rocks glass, and (optional) garnish with a crack/pinch of black pepper.\nTwo Tuesdays ago, I delved into the\nKindred Cocktails\ndatabase and spotted the Clyde by New York City bartender Rafa Garcia Febles circa 2013. The pairing of mezcal with Amaro Abano called out to me for it worked well in the\nSpeaking in Tongues\n. Once prepared, the Clyde generated a caramel, smoke, vegetal, and black pepper aroma. Next, the caramel from the two amari filled the sip, and the swallow followed through with smoky agave, vegetal, and black pepper flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD67Ci9ss04Yolh3_JxM390uhBXnV029-HcZMefM9giy9-toPte2hg5lrf5JuxixD4ZYlVIjCxXuk8QxRh9Bj5XXqHyF8qdhYX9wO04Pfzy8XMVG8eD6rxWjBVZtllN_XAZ5A0a1UxyDU9xrCy9QFOFlfTjAHq9-XiJnpnJGbwDcxN87hTdAfGMQ6Qgg/s320/clyde7113.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD67Ci9ss04Yolh3_JxM390uhBXnV029-HcZMefM9giy9-toPte2hg5lrf5JuxixD4ZYlVIjCxXuk8QxRh9Bj5XXqHyF8qdhYX9wO04Pfzy8XMVG8eD6rxWjBVZtllN_XAZ5A0a1UxyDU9xrCy9QFOFlfTjAHq9-XiJnpnJGbwDcxN87hTdAfGMQ6Qgg/s800/clyde7113.jpg", "comment_count": 0 }, { "title": "two roads diverged", "url": "https://cocktailvirgin.blogspot.com/2022/10/two-roads-diverged.html", "published": "2022-10-05T08:00:00.034-04:00", "updated": "2022-10-05T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Drink", "year": null }, "categories": [ "#drink", "*original", "applejack", "benedictine", "bitters (Angostura)", "lemon juice", "maple syrup", "simple syrup", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Apple Brandy (Laird's Bonded)", "1/2 oz Maple Syrup", "1/2 oz Benedictine", "1/8 oz Cinnamon Syrup", "1/8 oz Demerara Syrup", "1/2 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Apple Brandy (Laird's Bonded)\n1/2 oz Maple Syrup\n1/2 oz Benedictine\n1/8 oz Cinnamon Syrup\n1/8 oz Demerara Syrup\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I got a request for a \"Fall in a glass\" cocktail from a guest at Drink. I took an apple brandy bolstered by maple syrup and spiced with Benedictine, cinnamon syrup, and Angostura bitters route. Things tasted a bit thin so I added a barspoon of Demerara syrup to fatten it up. Given the success of that creation with said guest, I served it later that night for a similar style of request and then for myself as a nightcap. For mine, it offered up apple, maple, and cinnamon aromas. Next, caramel and lemon notes on the sip flowed into apple, maple, herbal, and cinnamon flavors on the swallow. For a name, I dubbed this one Two Roads Diverged after a line from Robert Frost's \"The Road Not Taken\" poem akin to my naming convention in my\nMiles to Go Before I Sleep\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJzTBOmVZsqIQsW8iQArS56aPiiKlCTXgrjnsqDyTcZ9GCpLTcSMNZvb33f_lqMXDEniXN04rYTnAM-nIEn3EaUadHbcZ3kA79H16XFAi1ey7n4uusVFmPxme4-RD2-DsrlXVE_ZOcr5DXS_OI8jV-H1XM184dylI5F2qkBMOgEwWpOm6sgFkjf43Bg/s320/tworoadsdiverge5841.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJzTBOmVZsqIQsW8iQArS56aPiiKlCTXgrjnsqDyTcZ9GCpLTcSMNZvb33f_lqMXDEniXN04rYTnAM-nIEn3EaUadHbcZ3kA79H16XFAi1ey7n4uusVFmPxme4-RD2-DsrlXVE_ZOcr5DXS_OI8jV-H1XM184dylI5F2qkBMOgEwWpOm6sgFkjf43Bg/s800/tworoadsdiverge5841.jpg", "comment_count": 0 }, { "title": "the royal navy dram", "url": "https://cocktailvirgin.blogspot.com/2022/10/the-royal-navy-dram.html", "published": "2022-10-06T08:00:00.014-04:00", "updated": "2022-10-06T08:00:00.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Fields", "source": "Matchbox", "year": 2013 }, "categories": [ "amaro", "benedictine", "egg", "rum" ], "ingredients": [ "3 oz Zacapa Rum (2 oz Zaya)", "3/4 oz Amaro Montenegro (1/2 oz)", "3/4 oz Benedictine (1/2 oz)", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a pinch of black lava salt or Kosher salt (sea salt). ShakeStir", "body_text": "3 oz Zacapa Rum (2 oz Zaya)\n3/4 oz Amaro Montenegro (1/2 oz)\n3/4 oz Benedictine (1/2 oz)\n1 Whole Egg\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a pinch of black lava salt or Kosher salt (sea salt).\nTwo Thursdays ago, I decided to make a recipe that I had spotted on the\nShakeStir\nwebsite called the Royal Navy Dram. This Flip was crafted by Chris Fields at the Matchbox in Chicago circa 2013 and features the Amaro Montenegro-Benedictine combination that worked well in the\nAlternative Ulster\nand\nLindsey's Whimsy\n. Once assembled, the Royal Navy Dram proffered a caramel aroma that preceded a creamy caramel sip. Finally, rum, clementine, and herbal flavors were the final salute on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGxU9JmXTW2NCB0XSKm0u7xZqgp6_EiAAHjz8ziqyu2IvFq2Sl6kwEn-hP8TeAjx-liGYBmNpUpTy8DyJOdx7P4nN8ckusFG-dXOYEE5ki_QiBvrCGMVGtRJ_kuQZz5RIHvZM6z3VGgt67Y0Khw0YY9cQEPc1K1FnMX0rgU2qriWw2Shd9Rd4_7T2jQ/s320/royalnavydram7114.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGxU9JmXTW2NCB0XSKm0u7xZqgp6_EiAAHjz8ziqyu2IvFq2Sl6kwEn-hP8TeAjx-liGYBmNpUpTy8DyJOdx7P4nN8ckusFG-dXOYEE5ki_QiBvrCGMVGtRJ_kuQZz5RIHvZM6z3VGgt67Y0Khw0YY9cQEPc1K1FnMX0rgU2qriWw2Shd9Rd4_7T2jQ/s800/royalnavydram7114.jpg", "comment_count": 2 }, { "title": "cassingle revival #2", "url": "https://cocktailvirgin.blogspot.com/2022/10/cassingle-revival-2.html", "published": "2022-10-07T08:00:00.023-04:00", "updated": "2022-10-07T08:00:00.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2013 }, "categories": [ "cointreau", "drambuie", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Evan Williams Bonded)", "3/4 oz Drambuie", "3/4 oz Cointreau", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Bourbon (Evan Williams Bonded)\n3/4 oz Drambuie\n3/4 oz Cointreau\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I was perusing the\nKindred Cocktails\ndatabase after work, and I uncovered the Cassingle Revival #2 created by New York City bartender Rafa Garcia Febles in 2013. The name suggested a Corpse Reviver #2 riff, and here Bourbon and Drambuie were in place of the gin and Lillet Blanc and the dashes of absinthe were left out of the equation. Once prepared, the Cassingle Revival #2 played for the nose a soundtrack of orange, honey, and whiskey aromas. Next, a lemon, orange, and honey sip rewound into Bourbon, honey, and herbal flavors on the swallow with a tart lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQvD5KqD5TscdssYIN6C36506mk2aV2Oikh62XrsaKedrBy0EKaOP4PzeR0-ialTKVwqpuc1SEYsmy6zLVQAsp0ppuEOhFIP49gg0akawC3UoJDrt9itipTqnhTNArnB7a3gBHoV37sUlijoVrJnJr8bYgcH1mcntEGwhk7knTKGefBVlOz6XVbWQuQ/s320/cassinglerevival7117.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQvD5KqD5TscdssYIN6C36506mk2aV2Oikh62XrsaKedrBy0EKaOP4PzeR0-ialTKVwqpuc1SEYsmy6zLVQAsp0ppuEOhFIP49gg0akawC3UoJDrt9itipTqnhTNArnB7a3gBHoV37sUlijoVrJnJr8bYgcH1mcntEGwhk7knTKGefBVlOz6XVbWQuQ/s800/cassinglerevival7117.jpg", "comment_count": 0 }, { "title": "absinthe painkiller", "url": "https://cocktailvirgin.blogspot.com/2022/10/absinthe-painkiller.html", "published": "2022-10-08T08:00:00.001-04:00", "updated": "2022-10-08T08:00:00.204-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#drink", "*original", "absinthe", "orange juice", "pineapple juice", "rum" ], "ingredients": [ "1 oz Kübler Absinthe", "1 oz Plantation 5 Year Barbados Rum", "1 oz Coco Lopez Coconut Cream", "1 oz Pineapple Juice", "1 oz Orange Juice" ], "instructions": "Shake with ice, strain into a single old fashioned glass, and garnish with freshly grated nutmeg.", "body_text": "1 oz Kübler Absinthe\n1 oz Plantation 5 Year Barbados Rum\n1 oz Coco Lopez Coconut Cream\n1 oz Pineapple Juice\n1 oz Orange Juice\nShake with ice, strain into a single old fashioned glass, and garnish with freshly grated nutmeg.\nI have a few regulars are big absinthe fans, and I am frequently looking up recipes to make or improvising drinks that have an ounce of the stuff. In the post about one of those drinks, the\nYellow Parrot\n, I mentioned one of these on-the-fly riffs, the Absinthe Painkiller where I utilized the\nPainkiller\ntemplate from Eastern Standard. I decided to make one for myself two Saturdays ago since I had made one for a guest earlier that evening. Here, the woody spice of the nutmeg joined the aromas of anise and pineapple. Next, a creamy orange and pineapple sip slid into coconut, caramel, and anise flavors on the swallow. Overall, definitely a great introduction to absinthe-heavy drinks given the rich, sweet, and fruity flavors to soften the absinthe's intensity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqAw-RROCBd24Oksgfssuszxkg7FW2mtR3cLeyvJK9mIP8OTdwjBBTEEOii6bjwBkNZRpui4Ua3sokLdVe7ws90y9LKZBRmL6BnO0fr7GTsAjWRqYu5XLwRazOwRHghuXiw6BnQCRG_nPLiDzjVqH2PYngSqFUURH8hGCg3DZ25H57_w0kf7NeCW6bQ/s320/absinthepainkiller0103.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqAw-RROCBd24Oksgfssuszxkg7FW2mtR3cLeyvJK9mIP8OTdwjBBTEEOii6bjwBkNZRpui4Ua3sokLdVe7ws90y9LKZBRmL6BnO0fr7GTsAjWRqYu5XLwRazOwRHghuXiw6BnQCRG_nPLiDzjVqH2PYngSqFUURH8hGCg3DZ25H57_w0kf7NeCW6bQ/s800/absinthepainkiller0103.jpg", "comment_count": 0 }, { "title": "jackson ward", "url": "https://cocktailvirgin.blogspot.com/2022/10/jackson-ward.html", "published": "2022-10-09T13:43:00.001-04:00", "updated": "2022-10-09T13:43:22.929-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Elford", "source": "1MoreForTheRoad", "year": 2012 }, "categories": [ "amaro", "bitters (orange)", "bitters (other)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Bonded Rye", "3/4 oz Amaro Nardini", "1/4 oz Sweet Vermouth (Cocchi)", "3 dash Cocktail Kingdom Wormwood Bitters", "1 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Rittenhouse Bonded Rye\n3/4 oz Amaro Nardini\n1/4 oz Sweet Vermouth (Cocchi)\n3 dash Cocktail Kingdom Wormwood Bitters\n1 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Sundays ago, I spied a recipe from Amor y Amargo on the\nKindred Cocktails\ndatabase called the Jackson Ward. The recipe created by Chris Elford was published on the\n1MoreForTheRoad\nblog in 2012. There, Sother Teague described it as a Manhattan \"with some lovely dark tobacco flavors and a funky bitterness.\" Chris named the cocktail after the neighborhood in Richmond, Virginia, known as the \"Harlem of the South\" for its African-American arts scene. Once prepared, the Jackson Ward gave forth a lemon and herbal aroma. Next, a caramel and grape-driven sip led into rye and bitter herbal flavors on the swallow with a wormwood finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVaDmlk3B2WJJEQb87iXasiMUxnU6zBuTYPleay068ABJBzSpXQm0MqmE2VUzkF5tmSFB4d0W262HH9gqvV91feeaNSeM1KZiui_TZFUhsWzmoBVEIBTD9WDkKgRUze3HjsbJh9FbBvcf6OUBNCiGG20NQ6CLU7_f_IOS-ha6c0-F_Kp4gOoyilUWZQ/s320/jacksonward7118.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVaDmlk3B2WJJEQb87iXasiMUxnU6zBuTYPleay068ABJBzSpXQm0MqmE2VUzkF5tmSFB4d0W262HH9gqvV91feeaNSeM1KZiui_TZFUhsWzmoBVEIBTD9WDkKgRUze3HjsbJh9FbBvcf6OUBNCiGG20NQ6CLU7_f_IOS-ha6c0-F_Kp4gOoyilUWZQ/s800/jacksonward7118.jpg", "comment_count": 0 }, { "title": "workers on the track", "url": "https://cocktailvirgin.blogspot.com/2022/10/workers-on-track.html", "published": "2022-10-10T11:02:00.000-04:00", "updated": "2022-10-10T11:02:59.638-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Luke Andrews", "source": "The Whistler", "year": 2015 }, "categories": [ "chartreuse (yellow)", "curacao", "whiskey (Rye)" ], "ingredients": [ "2 oz Bonded or Stronger Rye (Rittenhouse)", "1/2 oz Yellow Chartreuse", "1/2 oz Pierre Ferrand Dry Curaçao" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Bonded or Stronger Rye (Rittenhouse)\n1/2 oz Yellow Chartreuse\n1/2 oz Pierre Ferrand Dry Curaçao\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Mondays ago, I was perusing the\nKindred Cocktails\ndatabase when I came across the Workers on the Track that reminded me of Misty Kalkofen's\nFranklin Bearse\n. The recipe created by Luke Andrews at The Whistler in Chicago was published in Gaz Regan's\n101 Best New Cocktails 2015\nbook. There, Luke explained the name as, \"When riding on the train in Chicago, you will undoubtedly hear 'Your attention please: we are delayed because there are workers on the tracks ahead'.\" In the glass, the Workers on the Track presented an orange, herbal, and rye aroma. Next, a rich sip with hints of honey and orange flowed into rye, orange, and piny-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXi8WQNHBVkCF2d8bdSW2myD0LhJkOtPSkrWEE4qCOKkLohaxh8YlXGwwtEk0rIkN3su2bu0MMDHzoRyXZH_CEmiIquCTZWgSqEwQY61W-9yuNEHkeSF6PtMwmdsYwa31wRJYElPyKO9EB7zs0jDDnewQO9bo27qSZrrIucFmAxXamhBU2iaPSNYzyg/s320/workersonthetracks7121.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXi8WQNHBVkCF2d8bdSW2myD0LhJkOtPSkrWEE4qCOKkLohaxh8YlXGwwtEk0rIkN3su2bu0MMDHzoRyXZH_CEmiIquCTZWgSqEwQY61W-9yuNEHkeSF6PtMwmdsYwa31wRJYElPyKO9EB7zs0jDDnewQO9bo27qSZrrIucFmAxXamhBU2iaPSNYzyg/s800/workersonthetracks7121.jpg", "comment_count": 1 }, { "title": "black scottish cyclops", "url": "https://cocktailvirgin.blogspot.com/2022/10/black-scottish-cyclops.html", "published": "2022-10-11T08:00:00.017-04:00", "updated": "2022-10-11T08:00:00.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rocky Yeh", "source": "Bitters by Brad Parsons", "year": null }, "categories": [ "amaro", "scotch" ], "ingredients": [ "2 oz Laphroaig Scotch", "1 oz Ramazzotti Amaro", "4 dash Fee's Whiskey Barrel-Aged Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with two ice cubes.", "body_text": "2 oz Laphroaig Scotch\n1 oz Ramazzotti Amaro\n4 dash Fee's Whiskey Barrel-Aged Bitters\nStir with ice and strain into an old fashioned glass with two ice cubes.\nAfter buying a replacement bottle of Ramazzotti, I decided to make a\nBlack Manhattan\nvariation in Brad Parson's\nBitters\nbook. That recipe was the Black Scottish Cyclops crafted by Rocky Yeh that was named after a character in the video game Team Fortress 2. Here, the Black Scottish Cyclops lept to the nose with peat smoke and caramel aromas. Next, caramel and malt on the sip charged forth into a smoky Scotch, herbal, and root beer flavors on the swallow with a smoke, cinnamon, and char finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaXKTNdjKEpDRzVFEpUW02-ALz3e-Ki6Zpcs-Oy3O_KD3YrRclAGyzPMVQ-ynl9LUvuxeZ81hqLEdQUbyNCFn0der_GrqtwlQlaybus6J13G__wRmS0P9DiOdaGeFBa91WzfGyQrE2zLZo06VAAB0TFZkV1rrxAGhqtiCTkeEu41k2F6g7YY1RbgeDw/s320/scottishcyclops7123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaXKTNdjKEpDRzVFEpUW02-ALz3e-Ki6Zpcs-Oy3O_KD3YrRclAGyzPMVQ-ynl9LUvuxeZ81hqLEdQUbyNCFn0der_GrqtwlQlaybus6J13G__wRmS0P9DiOdaGeFBa91WzfGyQrE2zLZo06VAAB0TFZkV1rrxAGhqtiCTkeEu41k2F6g7YY1RbgeDw/s800/scottishcyclops7123.jpg", "comment_count": 0 }, { "title": "sissy gun", "url": "https://cocktailvirgin.blogspot.com/2022/10/sissy-gun.html", "published": "2022-10-13T08:00:00.000-04:00", "updated": "2022-10-13T08:00:00.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Means", "source": "Pacific Cocktail Haven", "year": 2017 }, "categories": [ "bitters (mole)", "cynar", "kahlua", "tequila" ], "ingredients": [ "2 oz Añejo Tequila (Cimarron Reposado)", "1/2 oz Cynar", "1/2 oz Kahlua Coffee Liqueur", "3 dash Mole Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist. ShakeStir", "body_text": "2 oz Añejo Tequila (Cimarron Reposado)\n1/2 oz Cynar\n1/2 oz Kahlua Coffee Liqueur\n3 dash Mole Bitters (Angostura Cocoa)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Thursdays ago, I returned to the\nShakeStir\nsite's recipe database and found the Sissy Gun by Brian Means circa 2017 at the Pacific Cocktail Haven in San Francisco. With a spirit plus Cynar and a coffee liqueur, it reminded me of the\nLake Union\nand\nFair Trade\nbut with an aged tequila. In the glass, the Sissy Gun donated an orange and vegetal bouquet to the nose. Next, caramel and roast notes on the sip entered into tequila, herbal, and coffee flavors on the swallow with a chocolate and vegetal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx8kTUSHGjCrev-FehZwVmAVl1oHRo5KnWFkZpwYyPBV9lNSAJkA1teVKsmQM18Tc5Eqtjph6RGBJwUOAQdt9b2MBhuPdRajgBDIbn954frTSH3iJ2XUpwhWpAifod2oQWZRnHBnY31dDsGPVx8aBEFALruVDaKacBdWOwL-yIHjGyJY5xvHEpDLipg/s320/sissygun7126.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx8kTUSHGjCrev-FehZwVmAVl1oHRo5KnWFkZpwYyPBV9lNSAJkA1teVKsmQM18Tc5Eqtjph6RGBJwUOAQdt9b2MBhuPdRajgBDIbn954frTSH3iJ2XUpwhWpAifod2oQWZRnHBnY31dDsGPVx8aBEFALruVDaKacBdWOwL-yIHjGyJY5xvHEpDLipg/s800/sissygun7126.jpg", "comment_count": 0 }, { "title": "various positions", "url": "https://cocktailvirgin.blogspot.com/2022/10/various-positions.html", "published": "2022-10-14T08:00:00.043-04:00", "updated": "2022-10-14T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "#drink", "*original", "bitters (Peychaud's)", "cynar", "herbsainte", "mezcal", "sloe gin", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Del Maguey Mezcal Vida", "3/4 oz Cynar", "3/4 oz Plymouth Sloe Gin", "4 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an Herbsaint (or absinthe) rinsed double old fashioned glass, and garnish with lemon oil from a twist.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Del Maguey Mezcal Vida\n3/4 oz Cynar\n3/4 oz Plymouth Sloe Gin\n4 dash Peychaud's Bitters\nStir with ice, strain into an Herbsaint (or absinthe) rinsed double old fashioned glass, and garnish with lemon oil from a twist.\nTwo Fridays ago, I was inspired to tinker again with Phil Ward's\nLipspin\nwith its Cynar-sloe gin combination that previously led to my\nPerverted by Language\n. Here, I utilized a split rye-mezcal base and took things in a Sazerac direction. While crafting this number, a song from Leonard Cohen's\nVarious Positions\nalbum was playing, and that ended up being the name. The Various Positions welcomed the nose with lemon, anise, smoke, red berry, and caramel aromas. Next, caramel and red fruit notes on the sip progressed into rye, vegetal, herbal, anise, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb601nl1DvejaGnUTZjcmiAdHJf75AnNZIiV-rL4FttXd5Bj8yOe1mFAJLnUHK-k8u8CDVHrM8IZ5RiCVQdcThn-ubxXy4lgd4qmMeiWI6Jgwz_W1R4xApAFnODeEtj1vp-SSGmHR4cxxuAoinKQoFtLXlWw1EEdFjYSLlerh4CWI2HrbA4KL7RdwEg/s320/variouspositions4823a.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb601nl1DvejaGnUTZjcmiAdHJf75AnNZIiV-rL4FttXd5Bj8yOe1mFAJLnUHK-k8u8CDVHrM8IZ5RiCVQdcThn-ubxXy4lgd4qmMeiWI6Jgwz_W1R4xApAFnODeEtj1vp-SSGmHR4cxxuAoinKQoFtLXlWw1EEdFjYSLlerh4CWI2HrbA4KL7RdwEg/s800/variouspositions4823a.jpg", "comment_count": 0 }, { "title": "to the sun", "url": "https://cocktailvirgin.blogspot.com/2022/10/to-sun.html", "published": "2022-10-15T08:00:00.029-04:00", "updated": "2022-10-15T08:00:00.196-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Haus Alpenz", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "falernum", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Velvet Falernum", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Velvet Falernum\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).\nTwo Saturdays ago, I spied an interesting drink on the Haus Alpenz site called the To the Sun. The combination of Smith & Cross, apricot, and lime reminded me of the\nFinal Voyage\nbut with a more of a\nTest Pilot\nfeel than a Last Word one both by recipe and by name. Despite it being unattributed, I was still tempted by this combination. In the glass, my nose was greeted by caramel and rum funk aromas. Next, caramel and lime on the sip transitioned into funky rum, apricot, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAzWuQ4ZPe4Qnbmh5G5CmNpDVnTsuRvoyp4W50iAyLabqAAE9qGfdNtAeXnmbk51wLm1vMGyiD2l98UgZOY_9zDpRuhU5pqU3-aAvgBRNwOdRzScQEVLf5dE8vwet7MUCTsi-tF0SxYhxboGgDuDRzbS5KB0bQ-YFAhPebpI-uPAWnWCV5Az9zxV1RQ/s320/tothesun0702.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAzWuQ4ZPe4Qnbmh5G5CmNpDVnTsuRvoyp4W50iAyLabqAAE9qGfdNtAeXnmbk51wLm1vMGyiD2l98UgZOY_9zDpRuhU5pqU3-aAvgBRNwOdRzScQEVLf5dE8vwet7MUCTsi-tF0SxYhxboGgDuDRzbS5KB0bQ-YFAhPebpI-uPAWnWCV5Az9zxV1RQ/s800/tothesun0702.jpg", "comment_count": 0 }, { "title": "white light", "url": "https://cocktailvirgin.blogspot.com/2022/10/white-light.html", "published": "2022-10-16T08:00:00.032-04:00", "updated": "2022-10-16T08:00:00.265-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Volt", "year": 2013 }, "categories": [ "bitters (orange)", "gin", "lillet", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "2 oz Tanqueray Gin (Tanqueray Malacca)", "3/4 oz Cocchi Americano", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "2 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Tanqueray Gin (Tanqueray Malacca)\n3/4 oz Cocchi Americano\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n2 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Sundays ago, I decided upon a Martini variation called White Light, perhaps named after the Velvet Underground song and album title, created by Carlo Caroscio at Volt in Frederick, Maryland, circa 2013. The trio of wine elements reminded me of the\nBizarre Love Triangle\n, and it had been a while since I have had something akin to a Martini. In the glass, the White Light exhaled a lemon, herbal, and pine aroma. Next, white grape with a hint of orchard fruit on the sip flowed into gin and fruity herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VhrGMpqu6xw2DWmmtDGccYblK6mQ3ZBl8OSUfZXzKl5j_yojU1CUtMyyMtWCOV3uKLQYnOjU2YAxOeJDl5--Gnt8rhzp4cVJKmXK4YNzRTh7lAWSa9kHNVnYAIGZYXOzRWUB5dEoQPyeIquBzJaeMBZL0jsw-rFO7IzLlC68MRRpIPg_JirRla5oTQ/s320/whitelight7129.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VhrGMpqu6xw2DWmmtDGccYblK6mQ3ZBl8OSUfZXzKl5j_yojU1CUtMyyMtWCOV3uKLQYnOjU2YAxOeJDl5--Gnt8rhzp4cVJKmXK4YNzRTh7lAWSa9kHNVnYAIGZYXOzRWUB5dEoQPyeIquBzJaeMBZL0jsw-rFO7IzLlC68MRRpIPg_JirRla5oTQ/s800/whitelight7129.jpg", "comment_count": 0 }, { "title": "caesar cardini", "url": "https://cocktailvirgin.blogspot.com/2022/10/caesar-cardini.html", "published": "2022-10-17T08:00:00.087-04:00", "updated": "2022-10-17T08:00:00.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "John Gertsen", "source": "Boston Chefs", "year": 2012 }, "categories": [ "#other", "chinato", "creme de cacao", "mezcal" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida", "3/4 oz Barolo Chinato", "1/4 oz White Crème de Cacao" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with freshly grated coffee bean.", "body_text": "2 oz Del Maguey Mezcal Vida\n3/4 oz Barolo Chinato\n1/4 oz White Crème de Cacao\nStir with ice, strain into a Nick & Nora glass, and garnish with freshly grated coffee bean.\nTwo Mondays ago, I had finished up hosting two seminars for USBG Boston's Education Week 2022 at Drink, and I decided to treat myself to a cocktail on the way home. Therefore, I walked from Fort Point to Downtown Crossing to check out the recently opened Wig Shop -- a speakeasy-style cocktail lounge by the folks at JM Curley. The location used to be called the Wig Store, and they kept the wig display in front of the old shop but put black curtains to cut off the view to the interior of the repurposed space. I arrived around open so I got around the seeming need for a reservation. With the set up being tables with seating for up to 4 or perhaps 5 and no bar seating, it would make a great venue for meeting up with friends.\nFor a drink, I selected the Caesar Cardini attributed to Drink founder John Gertsen. I was able to source the recipe and some back history in a 2012\nBoston Chefs\narticle that described how John was influenced by the classic North Italian pairing of the quinine-laden Barolo Chinato with chocolate. To that John went with a base of mezcal and accented things with grated coffee beans to complement the crème de cacao and Chinato. The combination reminded me of the\nBonal version\nthat I had in Drink in 2010 that was attributed to John Gertsen and Misty Kalkofen. For a name, Gertsen went with a tribute to Caesar Cardini, an Italian immigrant chef who ended up in Mexico during Prohibition when it was too hard to run a restaurant in America; Cardini is best know for creating the Caesar salad at his Tijuana restaurant in 1924. This liquid tribute began with smoke and roasted coffee aromas on the nose. Next, grape and light cherry notes on the sip turned over into smoky mezcal, bitter-sweet herbal flavors, and light chocolate accents on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn-ggIVdydVKZk9cbB0im1elJiJWI1o2nkV_Qrrory2upuKPAfU3R3aeqVPl3xeXnXZ2uNuX7UygaXJcHaTZL2Z-rAxrBfDUORvfwjzCtgpXb4k7dBGFMBhx04HcH85_QdUfKDHhysgJTuXSgeh0ycDCfNzJkh0QRuIaewMClmnkj0Hfm1EJMq-y6gA/s320/wigshop5650.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1296dHPO5a1Q8KBYjK-4AbEYq5RdWaWl-xjNQNRbSnNOPwhAnGO6ejhqv0qqe3clexfSTGIwM3rIhz5JFp5uF75oMsunKtcdDQXeQ9A0IOWxKhKDpIuhMDFpG7Y5CgUosc77Dz-fF7HbJ9FMflIjluW0QrLblYZie3iooBQsheg_NmBfEzdl_Fe_Pg/s320/caesarcardini0815.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn-ggIVdydVKZk9cbB0im1elJiJWI1o2nkV_Qrrory2upuKPAfU3R3aeqVPl3xeXnXZ2uNuX7UygaXJcHaTZL2Z-rAxrBfDUORvfwjzCtgpXb4k7dBGFMBhx04HcH85_QdUfKDHhysgJTuXSgeh0ycDCfNzJkh0QRuIaewMClmnkj0Hfm1EJMq-y6gA/s800/wigshop5650.jpg", "comment_count": 0 }, { "title": "ada's shadow", "url": "https://cocktailvirgin.blogspot.com/2022/10/adas-shadow.html", "published": "2022-10-18T08:00:00.025-04:00", "updated": "2022-10-18T08:00:00.218-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Amy Zavatto", "source": "The Big Book of Bourbon Cocktails", "year": null }, "categories": [ "fernet-branca", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "1 1/2 oz Sweet Vermouth (Cocchi)", "1 bsp Fernet Branca (1/8 oz)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n1 1/2 oz Sweet Vermouth (Cocchi)\n1 bsp Fernet Branca (1/8 oz)\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I discovered a copy of Amy Zavatto's\nThe Big Book of Bourbon Cocktails\nin a neighborhood library box on my way to do inventory at work. I had met Amy when she was a judge at a spirits competition in Louisville that I was working the back of house for in early 2017, so I eagerly took the book. Therefore, that night, I selected the Ada's Shadow that she crafted as a Bourbon riff on Ada Coleman's Hanky Panky that she guided in a Toronto-Manhattan direction. Once prepared, the Ada's Shadow conjured up lemon and menthol aromas. Next, grape and a hint of caramel on the sip transitioned toward Bourbon, cherry, herbal, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04vKYMlbtNAlI0QUyMnk9N0588UuxkGwDXkR7GQyc6c0NtQLiXiLst35aYkndJkFn5FYeGgxTNnZDRNT1peRIzAGPvgK8fHCo9ZNPMxZYqa_YFeGLT7TgbIhCvUTaBTkOjAKWJJw-LbN3ViVActv3Ue6gg31s9Hxqt9ov1DsgUnV4rWaOpSMZk6XVZA/s320/adasshadow7130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04vKYMlbtNAlI0QUyMnk9N0588UuxkGwDXkR7GQyc6c0NtQLiXiLst35aYkndJkFn5FYeGgxTNnZDRNT1peRIzAGPvgK8fHCo9ZNPMxZYqa_YFeGLT7TgbIhCvUTaBTkOjAKWJJw-LbN3ViVActv3Ue6gg31s9Hxqt9ov1DsgUnV4rWaOpSMZk6XVZA/s800/adasshadow7130.jpg", "comment_count": 0 }, { "title": "conquest of paradise", "url": "https://cocktailvirgin.blogspot.com/2022/10/conquest-of-paradise.html", "published": "2022-10-19T08:00:00.034-04:00", "updated": "2022-10-19T08:00:00.362-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ezra Star", "source": "Drink", "year": null }, "categories": [ "#drink", "amaro", "lemon juice", "mezcal", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Tequila or Mezcal (Del Maguey Mezcal Vida)", "1/2 oz Amaro Montenegro", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Tequila or Mezcal (Del Maguey Mezcal Vida)\n1/2 oz Amaro Montenegro\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I was perusing the cocktail database at Drink when I uncovered the Conquest of Paradise. The recipe was attributed to Ezra Star and the cominbation reminded me of her Daiquiri-styled\nElements of the Stars\nthat was published in the\nDrinking Like Ladies\nbook. The Conquest of Paradise launched with a smoke, vegetal, and cinnamon aroma. Next, lemon and a hint of caramel on the sip sailed into smoke, cinnamon, vegetal, and clementine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTex9uLdbx-Diy7SJnNG7H1EMs4CWTN516kW5oC9da67Zf9piWbTSTj4kemhHwFK-7-R5B10dMxZuPO4Hg_JJ41Jfi46-jo70gf11G_xwicHKazEoaxu1NtyaMlY4Lri9DlbETYSxJH4jyrbPzueVgGeQO8B0NdnwTHkcL4DxoyzTLry9Uu_zJPGeyCA/s320/conquestofparadise5009.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTex9uLdbx-Diy7SJnNG7H1EMs4CWTN516kW5oC9da67Zf9piWbTSTj4kemhHwFK-7-R5B10dMxZuPO4Hg_JJ41Jfi46-jo70gf11G_xwicHKazEoaxu1NtyaMlY4Lri9DlbETYSxJH4jyrbPzueVgGeQO8B0NdnwTHkcL4DxoyzTLry9Uu_zJPGeyCA/s800/conquestofparadise5009.jpg", "comment_count": 0 }, { "title": "strangeways daiquiri", "url": "https://cocktailvirgin.blogspot.com/2022/10/strangeways-daiquiri.html", "published": "2022-10-20T08:00:00.043-04:00", "updated": "2022-10-20T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ben Watts", "source": "Chickadee", "year": 2020 }, "categories": [ "#drink", "bitters (Angostura)", "lime juice", "pimento dram", "rum", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Plantation Xaymaca Rum", "3/4 oz Laphroaig 10 Year Scotch", "3/4 oz Cinnamon Syrup", "3/4 oz Lime Juice", "1 bsp St. Elizabeth Allspice Dram (1/8 oz)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Plantation Xaymaca Rum\n3/4 oz Laphroaig 10 Year Scotch\n3/4 oz Cinnamon Syrup\n3/4 oz Lime Juice\n1 bsp St. Elizabeth Allspice Dram (1/8 oz)\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nAnother recipe that I had spotted in the cocktail database at Drink was the Strangeways Daiquiri that was presented without attribution. When I posted it on\nInstagram\n, bartender Ben Watts who now works at Chickadee took credit for its creation. He described how it was initially designed for the cocktails to go program in Fall of 2020, and on a practical level, it was due to a large stockpile of Laphroaig that they received right before the Pandemic shutdown. He continued, \"Intellectually, it's because I like wrestling with the smoke in Islay Scotch – it's less flexible than mezcal smoke, but it's also why people order it... The solution is usually to pair it with flavors as aggressive as its peat and to try to twist them together, so Jamaican rum made sense to me.\" This recipe that he crafted in homage to the\nBoukman Daiquiri\nwas named when \"trying to marry something Scottish with something Jamaican, so I thought about Bond novels and films [set] in Jamaica. And John Strangeways is the head of Station J–Jamaica in the book\nLive and Let Die\nand whose murder sets the plot of\nDr. No\n.\"\nIn the glass, the Strangeways Daiquiri proffered cinnamon and peat smoke aromas. Next, a lime-driven sip led into rum, peat smoke, allspice, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_rt8u2OavfdVlSeVSwT2Fh1iU_Zbov8_7vRSlgK_QzaY291sjCL25QWRopI3LCkY2mNcGsp0swuNke5Q_c4G7J6BwzslW3P5tkhrl77_9PfQpQj4hwNLkC12zGkHr-C-lRXv4AmXKDkeykdDzShMP9LzpAeJ3ANmato1vWymo4dWXRYBBZe9wQMJLg/s320/strangewaysdaq1913.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_rt8u2OavfdVlSeVSwT2Fh1iU_Zbov8_7vRSlgK_QzaY291sjCL25QWRopI3LCkY2mNcGsp0swuNke5Q_c4G7J6BwzslW3P5tkhrl77_9PfQpQj4hwNLkC12zGkHr-C-lRXv4AmXKDkeykdDzShMP9LzpAeJ3ANmato1vWymo4dWXRYBBZe9wQMJLg/s800/strangewaysdaq1913.jpg", "comment_count": 0 }, { "title": "apotheke", "url": "https://cocktailvirgin.blogspot.com/2022/10/apotheke.html", "published": "2022-10-22T08:00:00.048-04:00", "updated": "2022-10-22T08:00:00.201-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Henry's ABC of Mixing Cocktails", "year": 1919 }, "categories": [ "creme de menthe", "fernet-branca", "vermouth (sweet)" ], "ingredients": [ "1 oz Fernet Branca", "1 oz White Crème de Menthe (Tempus Fugit)", "1 oz Cocchi Sweet Vermouth" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1 oz Fernet Branca\n1 oz White Crème de Menthe (Tempus Fugit)\n1 oz Cocchi Sweet Vermouth\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Saturdays ago, I got home from work and discovered that Andrea had gotten me takeout from Veggie Galaxy. After eating way too much, I needed something to settle the stomach before I went to bed, so I remembered that there was an interesting Fernet drink from the\nA Spot at the Bar\nbook. The recipe was the Apotheke that the authors claimed to have sourced from the 1919\nHenry's ABC of Mixing Cocktails\nbook and came across like a Corpse Reviver #3 with sweet vermouth instead of brandy; I was not able to find the recipe in the 1923 2nd edition on\nEUVS\nthough, but it was in my later edition with supplemental material added in 1986 (1996 printing). Once prepared, the Apotheke approached the nose with a minty and menthol aroma. Next, caramel and grape notes on the sip shifted toward mint and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUij3YMkJFwEpy_2XQ2xDQwFw6XIsPQeMJ-amAGscKz6lQ5F1bVxl-9l53rsmC2K5J-K42UicyohnKXVGfKmqTr9qs-2zFsKHz9e2dqTLq63EcwaPvwZZT-OpqzGMT_cb2GyB3gJpvfDqSuEup75eMJ5xWCgo0FKdXiE9behDPAbXuZrm-BFJIQa6Grg/s320/apotheke7134.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUij3YMkJFwEpy_2XQ2xDQwFw6XIsPQeMJ-amAGscKz6lQ5F1bVxl-9l53rsmC2K5J-K42UicyohnKXVGfKmqTr9qs-2zFsKHz9e2dqTLq63EcwaPvwZZT-OpqzGMT_cb2GyB3gJpvfDqSuEup75eMJ5xWCgo0FKdXiE9behDPAbXuZrm-BFJIQa6Grg/s800/apotheke7134.jpg", "comment_count": 0 }, { "title": "smokin' barrel", "url": "https://cocktailvirgin.blogspot.com/2022/10/smokin-barrel.html", "published": "2022-10-23T08:00:00.024-04:00", "updated": "2022-10-23T08:00:00.213-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Michael Shone", "source": "Balthazar Champagne Bar", "year": 2013 }, "categories": [ "benedictine", "bitters (Angostura)", "scotch", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz Blanco Tequila (Cimarron)", "1 oz Islay Scotch (Laphroaig 10 Year)", "1 oz Sweet Vermouth (Cocchi)", "1 bsp Benedictine (1/8 oz)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass (single old fashioned), and garnish with freshly grated nutmeg.", "body_text": "1 oz Blanco Tequila (Cimarron)\n1 oz Islay Scotch (Laphroaig 10 Year)\n1 oz Sweet Vermouth (Cocchi)\n1 bsp Benedictine (1/8 oz)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass (single old fashioned), and garnish with freshly grated nutmeg.\nTwo Sundays ago, I uncovered a Vieux Carré-style recipe on\nKindred Cocktails\ncalled the Smokin' Barrel. The drink was crafted by Michael Shone at the Balthazar Champagne Bar in Denmark circa 2013 and features the blanco tequila-Scotch duo that I utilized in the\nDevil's Highway\ndue to a guest's request for such. The only other recipes in this collection that pair tequila with Scotch are via a whisky rinse accent or spritz for garnish and not as a full ingredient in the mix. Therefore, I set to mixing the Smokin' Barrel which donated a smoke and woody spice aroma to the mix. Next, a grape-driven sip lifted into vegetal, wood smoke, herbal, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg0xNaMeq6rgE-BkLeEbS2A3ZftECGTZOfAKSBj4AeWyujQ2i6w0EG7s6yPvF5qBnkdPxn2gLwY9GZYguoIQvn8or-Dw_9Q9rQnAFvq5Qwkq4Jc--3BMr6hxs6jctobCvyPyghSYscMNzOuewqLouR4cgiGOOl4tam0lyYyAPG4oXp_XnXeR56JdURA/s320/smokinbarrel7137.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg0xNaMeq6rgE-BkLeEbS2A3ZftECGTZOfAKSBj4AeWyujQ2i6w0EG7s6yPvF5qBnkdPxn2gLwY9GZYguoIQvn8or-Dw_9Q9rQnAFvq5Qwkq4Jc--3BMr6hxs6jctobCvyPyghSYscMNzOuewqLouR4cgiGOOl4tam0lyYyAPG4oXp_XnXeR56JdURA/s800/smokinbarrel7137.jpg", "comment_count": 0 }, { "title": "spaghetti western #2", "url": "https://cocktailvirgin.blogspot.com/2022/10/spaghetti-western-2.html", "published": "2022-10-24T08:00:00.016-04:00", "updated": "2022-10-24T08:00:00.185-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Martin Corriveau", "source": "La Pentola", "year": 2013 }, "categories": [ "mezcal", "punt e mes", "strega", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Mezcal (Fidencio)", "3/4 oz Punt e Mes", "1/4 oz Strega" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Mezcal (Fidencio)\n3/4 oz Punt e Mes\n1/4 oz Strega\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nTwo Mondays ago, I decided to make another recipe that I had spotted on\nKindred Cocktails\ncalled the Spaghetti Western #2. The drink created by Martin Corriveau of Vancouver's La Pentola circa 2013, and the combination of American whiskey, Strega, and Punt e Mes reminded me of Evan Harrison's\nNonantum Cocktail\nbut here with a smoky agave flair. In the glass, the Spaghetti Western #2 greeted the senses with orange, vegetal, and smoke aromas. Next, a rich grape note on the sip galloped into Bourbon, smoky mezcal, herbal, and piny mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-XapbdRhRmTBsxlWYf4lziTV5wh-ditYXuK_im6zIebn3nFfgwMinqHIUrctydEeUQdS40JKDCR5XT4mzZB55m5Ofj_-QrB_LsTGaiRzGqQZ6UB20FB2mS6ShnrxY40yvLexJ8SG26lsVz68SmGvpjsGHlCCf48DZPUIo1zctVQ2XWW-WZCSw2ilPA/s320/spaghettiwesterntwo7138.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-XapbdRhRmTBsxlWYf4lziTV5wh-ditYXuK_im6zIebn3nFfgwMinqHIUrctydEeUQdS40JKDCR5XT4mzZB55m5Ofj_-QrB_LsTGaiRzGqQZ6UB20FB2mS6ShnrxY40yvLexJ8SG26lsVz68SmGvpjsGHlCCf48DZPUIo1zctVQ2XWW-WZCSw2ilPA/s800/spaghettiwesterntwo7138.jpg", "comment_count": 0 }, { "title": "roaring 50s", "url": "https://cocktailvirgin.blogspot.com/2022/10/roaring-50s.html", "published": "2022-10-25T08:00:00.026-04:00", "updated": "2022-10-25T08:00:00.182-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Declan McGuirk", "source": "American Bar in London", "year": null }, "categories": [ "absinthe", "cynar", "grenadine", "tequila", "vermouth (sweet)" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Cynar", "1/4 oz Grenadine", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube. Pour Me Another", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Cynar\n1/4 oz Grenadine\n1 dash Absinthe (12 drop St. George)\nStir with ice and strain into a rocks glass with a large ice cube.\nTwo Tuesdays, I ventured into a PDF file I was sent of J.M. Hirsch's\nPour Me Another\ncocktail book and spotted the Roaring 50s. Its combination of Cynar and grenadine lured me in for I learned about the duo in the\nGiuseppe's Lady\nand utilized it in my\nHope is a Waking Dream\nand\nTexas Cakewalk\n. The drink was crafted by Declan McGuirk at the American Bar in London, and I opted for the original version with sweet vermouth opposed to the Cocchi Americano variation presented by the author. Once assembled, the Roaring 50s showcased a red berry, vegetal, and anise aroma. Next, berry, caramel, and grape notes on the sip danced into vegetal, herbal, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqYHlWhpl-WbCEexPgdtengUXDs9NANulBPy96yd6cFqyy7cDAZph-essLT2OEg_hLPXXsykQFi3qhx78fUV6KaNDCHimP3ANHsvM_NXkSFd_h-mNRrAgnlVzCMqXF46QLPZFY4-0QI8tVJfQYvYeY323CGnRnWPawOuR_sN3bFI38Js7qIXDIZTyZw/s320/roaring50s7140.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqYHlWhpl-WbCEexPgdtengUXDs9NANulBPy96yd6cFqyy7cDAZph-essLT2OEg_hLPXXsykQFi3qhx78fUV6KaNDCHimP3ANHsvM_NXkSFd_h-mNRrAgnlVzCMqXF46QLPZFY4-0QI8tVJfQYvYeY323CGnRnWPawOuR_sN3bFI38Js7qIXDIZTyZw/s800/roaring50s7140.jpg", "comment_count": 0 }, { "title": "orchard", "url": "https://cocktailvirgin.blogspot.com/2022/10/orchard.html", "published": "2022-10-26T08:00:00.049-04:00", "updated": "2022-10-26T08:00:00.179-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kyle Davidson", "source": "Violet Hour", "year": 2008 }, "categories": [ "applejack", "lemon juice", "maple syrup", "pimento dram" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy", "3/4 oz Lemon Juice", "1/2 oz Bourbon Barrel-Aged Maple Syrup (Grand Maple Farms)", "1/4 oz St. Elizabeth Allspice Dram (Hamilton's)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Laird's Bonded Apple Brandy\n3/4 oz Lemon Juice\n1/2 oz Bourbon Barrel-Aged Maple Syrup (Grand Maple Farms)\n1/4 oz St. Elizabeth Allspice Dram (Hamilton's)\n(1/8 oz Demerara Syrup added to the recipe for balance and body)\nShake with ice and strain into a cocktail coupe.\nOne of the drinks I had marked in\nThe Bartender's Manifesto\nby Toby Maloney with Emma Janzen was the Orchard created by Kyle Davidson at Chicago's Violet Hour in 2008. As a Sidecar riff, it seemed similar to many of the autumnal cocktails that I have been churning out for folks lately at Drink such as my\nTwo Roads Diverged\n. The Bourbon barrel-aged maple was one that we procured earlier this year; despite maple feeling like a fall and winter flavor, it is actually harvested and processed as the trees begin to wake up in the spring. Here, the Orchard wafted to the nose with an apple, lemon, and allspice bouquet. Next, a lemon-driven sip boiled down to an apple, maple, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRphkRUk6Bo3vuilxfvRHcGaKQCMg1CqXunB1V3xCbIKOeZSR2-5S-vXwq6zbnpxc43Q64FKp2rlw1LBqpBU086rTjFve568CDSwacgwaHrfgWX6Io1IwLrD7o1AQZPkVITHOwdoQwZ9HUZs6pFJCoeupRHsVEVGx5xkPgb0bEgCWdOLgRSx2PyOdzrQ/s320/orchard7143.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRphkRUk6Bo3vuilxfvRHcGaKQCMg1CqXunB1V3xCbIKOeZSR2-5S-vXwq6zbnpxc43Q64FKp2rlw1LBqpBU086rTjFve568CDSwacgwaHrfgWX6Io1IwLrD7o1AQZPkVITHOwdoQwZ9HUZs6pFJCoeupRHsVEVGx5xkPgb0bEgCWdOLgRSx2PyOdzrQ/s800/orchard7143.jpg", "comment_count": 0 }, { "title": "little giuseppe", "url": "https://cocktailvirgin.blogspot.com/2022/10/little-giuseppe.html", "published": "2022-10-27T08:00:00.002-04:00", "updated": "2022-12-05T12:23:30.883-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": 2009 }, "categories": [ "#drink", "bitters (orange)", "cynar", "lemon juice", "punt e mes" ], "ingredients": [ "2 oz Cynar", "2 oz Punt e Mes", "6 dash Orange Bitters (Angostura Orange)", "1 bsp Lemon Juice (1/8 oz)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a pinch of salt.", "body_text": "2 oz Cynar\n2 oz Punt e Mes\n6 dash Orange Bitters (Angostura Orange)\n1 bsp Lemon Juice (1/8 oz)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a pinch of salt.\nIt occurred to me that I had never written up the Little Giuseppe properly here despite referencing it and listing the recipe in\nrelated cocktails\n. This low ABV vermouth-amaro number was created by Misty Kalkofen at Drink within a few dozen feet of where I made mine pictured below. Legend has it that it was created as a game of telephone in 2009 with Stephen Cole of the Violet Hour in Chicago who crafted his own version, the Bitter Giuseppe that I made for myself two days after this one. What is left out of that story is that Kirk Estinopal, one of Stephen's old coworkers at the Violet Hour, also generated\nThe Search for Delicious\nat Cure in New Orleans and published it in the 2009\nRogue Cocktails\nbook and later in the 2011\nBeta Cocktails\nbook; perhaps he was involved in the initial game or joined in a few weeks afterward (some articles suggest that he was aware of one or other of the Giuseppe creations before adapting his own riff). Misty's and Kirk's recipes share a little more similarity opting for Punt e Mes instead of sweet vermouth as well as the inclusion of a pinch of salt garnish.\nIn the glass, the Little Giuseppe waved to the senses with a caramel and vegetal bouquet. Next, grape and caramel notes mingled on the sip, and the swallow rounded things off with a funky bitter-sweet flavor that mellowed out as the garnish salt dissolved into the cocktail.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZrVM3cEv8VWArrij12zxSLoDRTbdWqhcxBIfQPRVEI47pH9AvZ2PveDQFTAqkY_pReLEKQpZiW96gnKQAIa8NOONqO6qaBtdPXsnfUnDnmONlCGou447cCLS9wi_lX6VLFJxn1FNICHmbOArZEi0CZbEdIaPltlX60TVQlRwWu6CvChUK7byhgKI9w/s320/littleguiseppe1023.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZrVM3cEv8VWArrij12zxSLoDRTbdWqhcxBIfQPRVEI47pH9AvZ2PveDQFTAqkY_pReLEKQpZiW96gnKQAIa8NOONqO6qaBtdPXsnfUnDnmONlCGou447cCLS9wi_lX6VLFJxn1FNICHmbOArZEi0CZbEdIaPltlX60TVQlRwWu6CvChUK7byhgKI9w/s800/littleguiseppe1023.jpg", "comment_count": 0 }, { "title": "andrew square", "url": "https://cocktailvirgin.blogspot.com/2022/10/andrew-square.html", "published": "2022-10-28T08:00:00.026-04:00", "updated": "2022-10-28T08:00:00.186-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": null, "categories": [ "#drink", "bitters (Angostura)", "cherry brandy", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye Whiskey (86°)", "1/2 oz Cherry Heering", "1/2 oz Fernet Branca", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Old Overholt Rye Whiskey (86°)\n1/2 oz Cherry Heering\n1/2 oz Fernet Branca\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Fridays ago, I was peering into the \"Drinks of Drink\" notebook at work and spotted the Andrew Square named after a nearby neighborhood just south of the bar's location. Its combination of cherry liqueur and Fernet Branca was one that dated back to\nPioneers of Mixing at Elite Bars: 1903-1933\nwith the\nPinto\n. With rye whiskey as a stirred drink, the Andrew Square reminded me of the more recent\nProblem Solver\nand the combination of the liqueurs have appeared\nelsewhere\non here. The notebook lacked any hint as to its creator or year, but once prepared, it revealed a cherry, clove, and rye aroma. Next caramel and dark fruit notes on the sip flowed into rye, cherry, menthol, and bitter gentian flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjETmOuPKH2KyaTkoRAoyLnQxQQOuNqtyUMLjPq-XTVyDjALRYNRccofA8IXCh2gl5Fnao15AbhdHKz-HQuwXYNvGLvdgk_PcKjHcMGJcbNN6svMRERP5d83Zj3zy480wQv4ix8prPzU-bIdIl4CWpsrN7zgv3ZzSWzf_8YqnvR7efMZQluRh1ksnpCg/s320/andrewsquare5414.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjETmOuPKH2KyaTkoRAoyLnQxQQOuNqtyUMLjPq-XTVyDjALRYNRccofA8IXCh2gl5Fnao15AbhdHKz-HQuwXYNvGLvdgk_PcKjHcMGJcbNN6svMRERP5d83Zj3zy480wQv4ix8prPzU-bIdIl4CWpsrN7zgv3ZzSWzf_8YqnvR7efMZQluRh1ksnpCg/s800/andrewsquare5414.jpg", "comment_count": 0 }, { "title": "bitter giuseppe", "url": "https://cocktailvirgin.blogspot.com/2022/10/bitter-giuseppe.html", "published": "2022-10-29T08:00:00.060-04:00", "updated": "2022-11-11T13:05:03.394-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Stephen Cole", "source": "The Violet Hour", "year": 2009 }, "categories": [ "bitters (orange)", "cynar", "lemon juice", "vermouth (sweet)" ], "ingredients": [ "2 oz Cynar", "1 oz Carpano Sweet Vermouth (Cocchi)", "1/4 oz Lemon Juice", "6 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned with a large ice cube (4 Kold Draft cubes), and garnish with a lemon twist.", "body_text": "2 oz Cynar\n1 oz Carpano Sweet Vermouth (Cocchi)\n1/4 oz Lemon Juice\n6 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a double old fashioned with a large ice cube (4 Kold Draft cubes), and garnish with a lemon twist.\nAfter having made Misty Kalkofen's Little Giuseppe two nights before, I looked into Toby Maloney's\nThe Bartender's Manifesto\nto find the recipe for the Bitter Giuseppe created at the Violet Hour in Chicago. The book attributed the recipe to the year 2009 despite other sources online listing it as early as 2007 which would confuse the tale of it being created in conjunction with Misty Kalkofen at Drink via a game of telephone (Drink did not open until October 2008). Stephen Cole's provided the narrative, \"One night an Italian chef I knew came into the bar for a drink. I thought he'd like a Cynar Manhattan.\" Given that it was a sweet amaro with a sweet vermouth, he knew that it needed something to counter that, and his interest in the\n'Ti Punch\nwith it small lime coins for juice (and oil) came into play here utilizing lemon. Over successive tries, he realized that his combination required a full quarter ounce of lemon juice instead of a few drops.\nThe Bitter Giuseppe like the Little Giuseppe began with a caramel aroma but here accented with lemon oils from the twist garnish not found in the companion drink. Next, a similar grape and caramel medley on the sip flowed into bright vegetal, herbal, and grape flavors on the swallow. Overall, the choice of vermouth (sweet vermouth vs. Punt e Mes) as well as lemon juice proportions greatly effected the end result particularly on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjnG8viVs6dbVRvcBaY-smkS0M_jHjheDu1qqkvUXEtFZ2pudMiN9BjKHSjV0GYX1e_3MptW2Y6d1nm7KqIkrdDkMDmUuvLudXijGmlXYankuj1IRzfbA1IZ9WYqY1nxZ3IppjGDO1F92sdb9Moj6fY8zvtfG2zNGK3F3hurEe3hmRuaDGEptAJnmrw/s320/bitterguiseppe0027.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjnG8viVs6dbVRvcBaY-smkS0M_jHjheDu1qqkvUXEtFZ2pudMiN9BjKHSjV0GYX1e_3MptW2Y6d1nm7KqIkrdDkMDmUuvLudXijGmlXYankuj1IRzfbA1IZ9WYqY1nxZ3IppjGDO1F92sdb9Moj6fY8zvtfG2zNGK3F3hurEe3hmRuaDGEptAJnmrw/s800/bitterguiseppe0027.jpg", "comment_count": 0 }, { "title": "cut your tape", "url": "https://cocktailvirgin.blogspot.com/2022/10/cut-your-tape.html", "published": "2022-10-30T08:00:00.001-04:00", "updated": "2022-10-30T08:00:00.211-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "no. 9 park" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Brad Weidman", "source": "No. 9 Park", "year": null }, "categories": [ "#no. 9 park", "creme de cacao", "creme de cassis", "herbsainte", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Privateer White Rum", "1/2 oz Santa Teresa 1796 Rum", "1/2 oz Joseph Cartron Dark Crème de Cacao", "1/2 oz Briottet Crème de Cassis", "1 dash Legendre Herbsaint" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a spritz of regular Herbsaint.", "body_text": "1 1/2 oz Privateer White Rum\n1/2 oz Santa Teresa 1796 Rum\n1/2 oz Joseph Cartron Dark Crème de Cacao\n1/2 oz Briottet Crème de Cassis\n1 dash Legendre Herbsaint\nStir with ice, strain into a Nick & Nora glass, and garnish with a spritz of regular Herbsaint.\nTwo Sundays ago, Andrea and I attended a performance of Mr. Swindle's Traveling Peculiarium down near the Harpoon Brewery. Our travels afterwards led us to No. 9 Park where we stopped in for a drink. The cocktail that I selected from the menu was the Cut Your Tape, and bartender Brad Weidman set off to make this two rum number. Once prepared, it welcomed the nose with cassis' berry and Herbsaint's anise aromas. Next, a dark berry sip sailed into rum, dark berry, chocolate, and anise flavors on the swallow. While the combination was rather delightful, it did tend towards the sweeter side as the cocktail warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpS_utAHmJk8jN9ZovZI-hpiAfyVVhscARRVl47gzXSEWdjxiOxhRv1pMvSTs5qVo09QNyFWJ8O9vYMH85bAHN6xTzczWq7LSwHKCZuNL6cdd_nb41W2yjhzMENcWIEWZ-0dJBPLpiy-fRFEEQJig204itGG316ATjeIruaD_efDWf5-zLs7-bmjm_kA/s320/cutyourtape2123.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "little easy", "url": "https://cocktailvirgin.blogspot.com/2022/10/little-easy.html", "published": "2022-10-31T08:00:00.001-04:00", "updated": "2022-10-31T08:00:00.199-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Brian Quinn", "source": "Food Republic", "year": 2012 }, "categories": [ "absinthe", "averna", "bitters (orange)", "bitters (Peychaud's)", "scotch", "sugar" ], "ingredients": [ "1 1/2 oz Famous Grouse Blended Scotch", "1/2 oz Averna", "2 dash Peychaud's Bitters", "2 dash Orange Bitters (Angostura Orange)", "1 cube Sugar (a small Demerara cube)" ], "instructions": "Muddle the sugar cube with the bitters (I added 1/4 oz water). Add the rest of the ingredients, stir with ice, strain into a double old fashioned glass pre-rinsed with abinsthe (Kübler), and garnish with orange oils from a twist.", "body_text": "1 1/2 oz Famous Grouse Blended Scotch\n1/2 oz Averna\n2 dash Peychaud's Bitters\n2 dash Orange Bitters (Angostura Orange)\n1 cube Sugar (a small Demerara cube)\nMuddle the sugar cube with the bitters (I added 1/4 oz water). Add the rest of the ingredients, stir with ice, strain into a double old fashioned glass pre-rinsed with abinsthe (Kübler), and garnish with orange oils from a twist.\nTwo Mondays ago, I decided to make a Sazerac variation that I had spotted a few days before on\nKindred Cocktails\n. That recipe was the Little Easy attributed to Brian Quinn in his 2012\nFood Republic\narticle (no longer online for me to confirm). Scotch and Averna have paired well through various recipes so I was game to give this one a try. Here, it proffered an orange, caramel, and anise aroma that preceded the Averna's caramel notes on the sip. Next, the swallow came through with Scotch, herbal, and cherry-anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSZsQBHsyeyMEQ520bx1q9VFK30bG_qy3xGWeJP0nyjGdI8nD3Z3IGOI6CaRSnT6iTXJzghjzjNjEJUYQoTqQF93lOGpUOuFGTQK7_z3mkNY7W2K0hlmohhQF4ku3BSLC6wjL32pP4-E0SMt8w_NhI4p68YQO5p1v_qrZHiy1brsv7fRXkBW4MyAY7g/s320/littleeasy7145.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSZsQBHsyeyMEQ520bx1q9VFK30bG_qy3xGWeJP0nyjGdI8nD3Z3IGOI6CaRSnT6iTXJzghjzjNjEJUYQoTqQF93lOGpUOuFGTQK7_z3mkNY7W2K0hlmohhQF4ku3BSLC6wjL32pP4-E0SMt8w_NhI4p68YQO5p1v_qrZHiy1brsv7fRXkBW4MyAY7g/s800/littleeasy7145.jpg", "comment_count": 0 }, { "title": "blacksmith", "url": "https://cocktailvirgin.blogspot.com/2022/11/blacksmith.html", "published": "2022-11-01T08:00:00.026-04:00", "updated": "2022-11-01T08:00:00.221-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Les Kostinas", "source": "Russell House Tavern", "year": 2013 }, "categories": [ "amaro", "bitters (Peychaud's)", "honey", "scotch" ], "ingredients": [ "1 1/2 oz Great King Street Scotch (2 oz Cutty Sark Prohibition)", "1 oz Peat Monster Scotch (1/2 oz Laphroaig 10 Year)", "1/2 oz Amaro Abano", "1 bsp Honey Syrup (1:1)", "5 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Kübler) double old fashioned glass, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Great King Street Scotch (2 oz Cutty Sark Prohibition)\n1 oz Peat Monster Scotch (1/2 oz Laphroaig 10 Year)\n1/2 oz Amaro Abano\n1 bsp Honey Syrup (1:1)\n5 dash Peychaud's Bitters\nStir with ice, strain into an absinthe-rinsed (Kübler) double old fashioned glass, and garnish with lemon oil from a twist.\nTwo Tuesdays ago, I went back to the files on my hard drive and found the recipes that I had amassed from Russell House Tavern to see if there were any recipes worth revisiting for the blog. There, I landed upon Les Kostinas' Scotch Sazerac riff, the Blacksmith, from around 2013. The format with the Scotch and amaro reminded me of the\nLittle Easy\nfrom the day before, and the name conjured up thoughts about Lafitte's Blacksmith Shop bar on the less touristy stretch of Bourbon Street. After assembling this drink that I had not made since 2014 or so, it proffered a lemon and anise aroma. Next, caramel, malt, honey, and orange peel notes on the sip hammered into smoky Scotch, herbal, black pepper, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y8NsT-zDVL6EThx-XlLcT7qc4SKSr4UP-wGzLfKyLM0802bMIEQtsriCirrMHI2xcm0H7NWdSkI3i3vXYZqlDeI25W0TAe72dnVSKmKzlSwog2sTmN7Bl1PKpUa9sLmTq1GDzJwyzDiXOE1khvCjXUQF9a2SQKFpYvrjGx2MLI4QV5Bj0HkSAkP9PQ/s320/blacksmith7146.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y8NsT-zDVL6EThx-XlLcT7qc4SKSr4UP-wGzLfKyLM0802bMIEQtsriCirrMHI2xcm0H7NWdSkI3i3vXYZqlDeI25W0TAe72dnVSKmKzlSwog2sTmN7Bl1PKpUa9sLmTq1GDzJwyzDiXOE1khvCjXUQF9a2SQKFpYvrjGx2MLI4QV5Bj0HkSAkP9PQ/s800/blacksmith7146.jpg", "comment_count": 0 }, { "title": "menage", "url": "https://cocktailvirgin.blogspot.com/2022/11/menage.html", "published": "2022-11-02T08:00:00.038-04:00", "updated": "2022-11-02T08:00:00.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Drinks of Drink", "year": null }, "categories": [ "#drink", "chartreuse (green)", "cynar", "fernet-branca" ], "ingredients": [ "1 1/4 oz Fernet Branca", "1 1/4 oz Cynar", "1/2 oz Green Chartreuse" ], "instructions": "Stir with ice and strain into a rocks glass with crushed ice (rocks glass no ice).", "body_text": "1 1/4 oz Fernet Branca\n1 1/4 oz Cynar\n1/2 oz Green Chartreuse\nStir with ice and strain into a rocks glass with crushed ice (rocks glass no ice).\nAfter my bartending shift two Wednesdays ago, I delved into the \"Drinks of Drink\" notebook once the finances were done for the night. There, I came across the Menage that I had noted was crafted sometime before 2011. I assume that the name is a reference to the French term\nménage à trois\nsince there are three herbal elements playing around here. In the glass, the Menage welcomed the senses with a caramel, Green Chartreuse herbal, and menthol aroma. Next, the Fernet and Cynar's caramel notes filled the sip, and the swallow consummated things with vegetal, herbaceous, minty, and menthol flavors. Surprisingly, the Chartreuse took the forefront on the aroma and swallow despite being a more minor component volume-wise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97M36yBNPtyFbXTwzGwUgCnWvE_PUVFN3iWrV1-fFLCWmor7JBD7rE2ndB5l1sJMHfi0WlCnZG-yDpBbayeQtwtGMqd6XqCXWnMqIPGpIBanR1Am2pSMZobYHb_YeTs-RWWzZxhh7dX3vz_Xi5iUboxtvm4vWult0LJarokgrG-iQnZh1Q61st3qPyQ/s320/menage5038.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97M36yBNPtyFbXTwzGwUgCnWvE_PUVFN3iWrV1-fFLCWmor7JBD7rE2ndB5l1sJMHfi0WlCnZG-yDpBbayeQtwtGMqd6XqCXWnMqIPGpIBanR1Am2pSMZobYHb_YeTs-RWWzZxhh7dX3vz_Xi5iUboxtvm4vWult0LJarokgrG-iQnZh1Q61st3qPyQ/s800/menage5038.jpg", "comment_count": 0 }, { "title": "rosa forteleza", "url": "https://cocktailvirgin.blogspot.com/2022/11/rosa-forteleza.html", "published": "2022-11-03T08:00:00.024-04:00", "updated": "2022-11-03T08:00:00.183-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": 2011 }, "categories": [ "#drink", "aperol", "cachaça", "grapefruit juice", "lillet" ], "ingredients": [ "1 1/4 oz Cachaça (Novo Fogo Bar Strength)", "1/2 oz Aperol", "3/4 oz Cocchi Americano", "1/2 oz Grapefruit Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/4 oz Cachaça (Novo Fogo Bar Strength)\n1/2 oz Aperol\n3/4 oz Cocchi Americano\n1/2 oz Grapefruit Juice\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays, I decided to make another recipe from the \"Drinks of Drink\" notebook called the Rosa Forteleza. The recipe was crafted by Misty Kalkofen at Drink and published in a 2011\nBoston.com\narticle along with the\nTwo Orchard Thieves\n,\nZocalo\n, and\nSel de la Mer\n. The recipe surprised me since I had never had any cachaça creations of hers through the years. After a shake and a strain, the Rosa Forteleza sallied up with a grassy, funky, and grapefruit bouquet. Next, grapefruit, orange, and pear notes on the sip twirled into funky rum, grassy, and citrus flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghocEk7MP_EqfvHDfAGzFpWqKfR7XbPo6a04LPb7MPuxjIp0GRCFPiAuk3TD7FxHNA_XmCbVznTpilYy6yMtSeaEn6VajrzeLbHwcc2ODLmTnCUd1rhRng5oUGzDpanUbHib_H2w90-GYqXLQpJV3OPrXdL3TtK4ED0Ojza0_khqyDWUzajtCqiuDtlg/s320/rosaforteleza2533.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghocEk7MP_EqfvHDfAGzFpWqKfR7XbPo6a04LPb7MPuxjIp0GRCFPiAuk3TD7FxHNA_XmCbVznTpilYy6yMtSeaEn6VajrzeLbHwcc2ODLmTnCUd1rhRng5oUGzDpanUbHib_H2w90-GYqXLQpJV3OPrXdL3TtK4ED0Ojza0_khqyDWUzajtCqiuDtlg/s800/rosaforteleza2533.jpg", "comment_count": 3 }, { "title": "temporary memory loss", "url": "https://cocktailvirgin.blogspot.com/2022/11/temporary-memory-loss.html", "published": "2022-11-04T08:00:00.027-04:00", "updated": "2022-11-04T08:00:00.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Drink", "year": null }, "categories": [ "#drink", "averna", "chartreuse (green)", "creme de cacao", "lillet", "mezcal" ], "ingredients": [ "1 1/4 oz Del Maguey Minero Mezcal (Del Maguey Vida)", "3/4 oz Green Chartreuse", "3/4 oz Lillet Blanc", "1/4 oz White Crème de Cacao (Giffard)", "1/4 oz Averna" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with orange oil from a twist.", "body_text": "1 1/4 oz Del Maguey Minero Mezcal (Del Maguey Vida)\n3/4 oz Green Chartreuse\n3/4 oz Lillet Blanc\n1/4 oz White Crème de Cacao (Giffard)\n1/4 oz Averna\nStir with ice, strain into a Nick & Nora glass, and garnish with orange oil from a twist.\nTwo Fridays ago, I continued on with my discoveries in the \"Drinks of Drink\" notebook with the Temporary Memory Loss. Since it called for Minero, it probably dated to sometime after Drink opened in 2008 but before Del Maguey launched the more price effective Vida in 2010. Once prepared, the Temporary Memory Loss donated an orange, smoke, and Green Chartreuse herbaceous aroma. Next, orchard fruit with a hint of caramel on the sip flowed into smoky vegetal, herbaceous, and chocolate flavors on the swallow. Overall, it came across like a darker, more vegetal, and more smoky Bijou.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsUMqUCAzyYU_wuJWCrFL_jAKFTqt--Bm1KQsjZxrSPcO1QYyPaS4dLS-Jo2pnHKWZnjPjLvS2qD6VBX8PcGY_wuK7Bzhkal-h76wJUg44Ub_jubV_PmNOCG2SZQndT2zt-dZgBPZGwLJL_TigzlzJqCA_GpFO0ZzKUHvogSjNal_nCG8qVdPFyvAQw/s320/temporarymemory0726.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsUMqUCAzyYU_wuJWCrFL_jAKFTqt--Bm1KQsjZxrSPcO1QYyPaS4dLS-Jo2pnHKWZnjPjLvS2qD6VBX8PcGY_wuK7Bzhkal-h76wJUg44Ub_jubV_PmNOCG2SZQndT2zt-dZgBPZGwLJL_TigzlzJqCA_GpFO0ZzKUHvogSjNal_nCG8qVdPFyvAQw/s800/temporarymemory0726.jpg", "comment_count": 0 }, { "title": "lifetime ban", "url": "https://cocktailvirgin.blogspot.com/2022/11/lifetime-ban.html", "published": "2022-11-06T08:00:00.033-05:00", "updated": "2022-11-06T08:00:00.202-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dan Greenbaum", "source": "The Beagle", "year": null }, "categories": [ "gin", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 oz Navy Strength Gin (1 1/4 oz Beefeater)", "1 oz Blanc Vermouth (Dolin)", "1 oz Fino Sherry (Tio Pepe)", "1 sprig Mint" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "1 oz Navy Strength Gin (1 1/4 oz Beefeater)\n1 oz Blanc Vermouth (Dolin)\n1 oz Fino Sherry (Tio Pepe)\n1 sprig Mint\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nTwo Sundays ago, I was in a gin mood and uncovered the Lifetime Ban from Dan Greenbaum at The Beagle in New York on\nKindred Cocktails\n. It referenced a\nPunch Drink\narticle that described how this was a variation on the inverse Martini; moreover, it called for a \"royal stir\" with a mint sprig akin to the\nCooperstown\n. Here, the Lifetime Ban proffered a pine and mint bouquet to the nose. Next, a semi-sweet white grape sip entered into gin, savory, mint, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCnKRZ636TLegwKLLsM_HVMbkY0FIasyrXS4fqtOoYb3DOvaUJ662sIz4G8baLCAYOgh7pmUem0SL7_72kqPHUWTBL2x_TdRR-wKJI_zcoGy74PXnqa97iCstE1Jt4CV0S91bhgVVFpDdvBl56td1nP7LcFqpglj3W1BbJAGwq8FJ-ELEDlh_h8QeSg/s320/lifetimeban7148.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCnKRZ636TLegwKLLsM_HVMbkY0FIasyrXS4fqtOoYb3DOvaUJ662sIz4G8baLCAYOgh7pmUem0SL7_72kqPHUWTBL2x_TdRR-wKJI_zcoGy74PXnqa97iCstE1Jt4CV0S91bhgVVFpDdvBl56td1nP7LcFqpglj3W1BbJAGwq8FJ-ELEDlh_h8QeSg/s800/lifetimeban7148.jpg", "comment_count": 3 }, { "title": "vanishing act", "url": "https://cocktailvirgin.blogspot.com/2022/11/vanishing-act.html", "published": "2022-11-07T11:37:00.000-05:00", "updated": "2022-11-07T11:37:27.445-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Anvil", "year": 2010 }, "categories": [ "bitters (Angostura)", "creme de violette", "egg white", "gin", "honey", "lemon juice" ], "ingredients": [ "2 oz Gin (Beefeater)", "1 oz Lemon Juice (1/2 oz)", "1/2 oz Honey Syrup (1:1)", "1 bsp Crème de Violette (1/8 oz Rothman & Winter)", "1 Egg White" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a mist of Angostura Bitters (3 drops).", "body_text": "2 oz Gin (Beefeater)\n1 oz Lemon Juice (1/2 oz)\n1/2 oz Honey Syrup (1:1)\n1 bsp Crème de Violette (1/8 oz Rothman & Winter)\n1 Egg White\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with a mist of Angostura Bitters (3 drops).\nTwo Mondays ago, I was perusing the\nKindred Cocktails\ndatabase when I came across the Vanishing Act crafted at the Anvil in Houston circa 2010. Since it read like an egg white and honey variation on the\nAviation\n, I was game to give it a try. Once prepared, it donated a floral, allspice, and clove bouquet to the nose. Next, a creamy lemon sip sailed into a gin, honey, and violet swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Z9slCZpU_fJcatwBCAkjK4jzqdmGHtusPPzlRhmMgsnH7r08uo2ied0m6AZ88xv8PRsLi3G3RXwZcC8MY9G61gyX1KYk7Qc-tg2nsjm7-NlTzt6ydIt-2IE313Wdcrgn3q9o69ceyRRm3tuydl98JJdahFMpQKGwppaocBwZ7uJD67DtmXsr49WY3A/s320/vanishingact7151.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Z9slCZpU_fJcatwBCAkjK4jzqdmGHtusPPzlRhmMgsnH7r08uo2ied0m6AZ88xv8PRsLi3G3RXwZcC8MY9G61gyX1KYk7Qc-tg2nsjm7-NlTzt6ydIt-2IE313Wdcrgn3q9o69ceyRRm3tuydl98JJdahFMpQKGwppaocBwZ7uJD67DtmXsr49WY3A/s800/vanishingact7151.jpg", "comment_count": 0 }, { "title": "corpse reviver #3", "url": "https://cocktailvirgin.blogspot.com/2022/11/corpse-reviver-3.html", "published": "2022-11-09T08:00:00.036-05:00", "updated": "2022-11-09T08:00:00.211-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Johnny Johnson", "source": "Savoy's American Bar", "year": 1948 }, "categories": [ "#drink", "cognac", "creme de menthe", "fernet-branca" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand Ambre)", "1 oz Fernet Branca", "1 oz Crème de Menthe (Marie Brizard White)" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "1 oz Cognac (Pierre Ferrand Ambre)\n1 oz Fernet Branca\n1 oz Crème de Menthe (Marie Brizard White)\nStir with ice and strain into a Nick & Nora glass.\nTwo Wednesdays ago, I was looking through the pages of the \"Drinks of Drink\" cocktail bible and became curious about the Corpse Reviver #3 subtitled the \"Savoy Corpse.\" I have never seen the Corpse Reviver #3 in the\nSavoy Cocktail Book\nso I was definitely curious. I had previously skipped over this recipe in our database until I recently made the\nApotheke\nwhich was essentially a sweet vermouth for Cognac version of this one. My curiosity led me down internet rabbit holes until I uncovered that it was crafted at the Savoy's American Bar around 20 years after the publication of the book which contained the more famous versions one and two.\nWikipedia\ndeclared that, \"Salvatore Calabrese states in his book\nClassic Cocktails\nthat it was created by Johnny Johnson of the Savoy circa 1948, and lists it as a Corpse Reviver #3. Others believe it was invented later in 1954 by Joe Gilmore, also of the Savoy.\"\nWith the mystery solved, it was time to experience the Savoy's wonder. Here, it began with a minty aroma that led into a caramel-tinged sip from the Fernet Branca and perhaps the Cognac as well. Finally, the swallow wrapped things up with Cognac, minty, and menthol flavors. Overall, I would probably find myself drinking this more frequently after a big meal than first thing in the morning after a raging evening.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tFKOeefAG5xLUrDelaZlVh4wiCj6RuZdI21FzJoFxmu6sDD2dbMuuruhb4Z3T2BvVr5-d4L2s3cIMWQ0IFkS8UipmSgg_KusgvGSGfdzVQbVeowD9G8VCvZfDZqU1LB7L-cpJI_Ln4TkkJiFRGc4HMECKsjlNUZgz0_GngfBuQenBl-OEvttdgtqxQ/s320/corpse3reviver5210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tFKOeefAG5xLUrDelaZlVh4wiCj6RuZdI21FzJoFxmu6sDD2dbMuuruhb4Z3T2BvVr5-d4L2s3cIMWQ0IFkS8UipmSgg_KusgvGSGfdzVQbVeowD9G8VCvZfDZqU1LB7L-cpJI_Ln4TkkJiFRGc4HMECKsjlNUZgz0_GngfBuQenBl-OEvttdgtqxQ/s800/corpse3reviver5210.jpg", "comment_count": 1 }, { "title": "dark in the corner", "url": "https://cocktailvirgin.blogspot.com/2022/11/dark-in-corner.html", "published": "2022-11-11T08:00:00.027-05:00", "updated": "2022-11-11T08:00:00.205-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Turk Dietrich", "source": "Cure", "year": null }, "categories": [ "apricot liqueur", "bitters (aromatic)", "cognac", "fernet-branca", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac", "1 1/2 oz Cocchi Sweet Vermouth", "1/8 oz Marie Brizard Apricot Liqueur (Rothman & Winter)", "1/8 oz Fernet Branca", "7 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac\n1 1/2 oz Cocchi Sweet Vermouth\n1/8 oz Marie Brizard Apricot Liqueur (Rothman & Winter)\n1/8 oz Fernet Branca\n7 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I received my copy of\nCure: New Orleans Drinks and How to Mix'Em\nby Neal Bodenheimer and Emily Timberlake. For a first go at the book, I selected Dark in the Corner by Turk Dietrich at Cure. The text describes how Turk is a brooding guy, and a couple of his regulars who shared his dark sense of humor as well as usually sat in the corner of the bar wanted a Manhattan-like nightcap. The end result here began with orange and Cognac notes on the nose. Next, a grape-driven sip flowed into brandy flavors with apricot, gentian-bitter, and cinnamon accents on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9lK6jix0IpjIpoxMzWwzpLtn2impL7xMpnhiprlFnsAwK5LY4IaBgKpc8FvIhejQUcN5rVuIkO-H-xDUkftv9fJaCHMbDVRn9TSFByUzqRcBUSyBIwc6nW0MvKuDP6bi6UhILdqlycWcwShxLT3CnEbpUmCOrXH8EtpUqDwF5C9Ndk3b1QuWTLIIlw/s320/darkinthecorner7153.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9lK6jix0IpjIpoxMzWwzpLtn2impL7xMpnhiprlFnsAwK5LY4IaBgKpc8FvIhejQUcN5rVuIkO-H-xDUkftv9fJaCHMbDVRn9TSFByUzqRcBUSyBIwc6nW0MvKuDP6bi6UhILdqlycWcwShxLT3CnEbpUmCOrXH8EtpUqDwF5C9Ndk3b1QuWTLIIlw/s800/darkinthecorner7153.jpg", "comment_count": 0 }, { "title": "noche verde", "url": "https://cocktailvirgin.blogspot.com/2022/11/noche-verde.html", "published": "2022-11-12T08:00:00.040-05:00", "updated": "2022-11-12T08:00:00.236-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Drinks of Drink", "year": null }, "categories": [ "#drink", "chartreuse (green)", "cynar", "mezcal" ], "ingredients": [ "2 oz Del Maguey Minero Mezcal (Vida)", "1/2 oz Green Chartreuse", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a coupe glass. Perhaps serving this on the rocks (as was done at Backbar in a 2013 post on", "body_text": "2 oz Del Maguey Minero Mezcal (Vida)\n1/2 oz Green Chartreuse\n1/2 oz Cynar\nStir with ice and strain into a coupe glass. Perhaps serving this on the rocks (as was done at Backbar in a 2013 post on\nTwitter\n) would work well too.\nTwo Saturdays ago, I returned to the \"Drinks of Drink\" notebook and became intrigued by the Noche Verde. If it is a house original, it probably dates to sometime from October 2008 when the bar first opened and 2010 when the more affordable Del Maguey Mezcal Vida became available and the house mixing standard. Overall, the combination of agave spirit, Green Chartreuse, and Cynar reminded me of the\nToto\nwith tequila and the\nUp Jumped the Devil\nwith mezcal (plus Rhum Agricole and mole bitters). Once prepared, the Noche Verde welcomed the senses with a vegetal and herbaceous bouquet. Next, a caramel sip from the Cynar bloomed into smoky, caramel, vegetal, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoqcJpjIgO1ZXirh78pbMcrm1kkb2FY3pFvNmSsS6c4e8-VByEZYuo92CymvLQqguAv6LAeopDIIthogMGRUp-q2ASd4tAeJFD7iHuqR0YGHGS-549KN9BYxC2XWCoEuJsw0LabXB_-hiPcyRFBKLSSyzekvh9W7jAgDWEgu1zjr5_LmY2Tr5Cx2Lxw/s320/nocheverde1354.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoqcJpjIgO1ZXirh78pbMcrm1kkb2FY3pFvNmSsS6c4e8-VByEZYuo92CymvLQqguAv6LAeopDIIthogMGRUp-q2ASd4tAeJFD7iHuqR0YGHGS-549KN9BYxC2XWCoEuJsw0LabXB_-hiPcyRFBKLSSyzekvh9W7jAgDWEgu1zjr5_LmY2Tr5Cx2Lxw/s800/nocheverde1354.jpg", "comment_count": 0 }, { "title": "chink in the armor", "url": "https://cocktailvirgin.blogspot.com/2022/11/chink-in-armor.html", "published": "2022-11-13T08:00:00.019-05:00", "updated": "2022-11-13T08:00:00.185-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Kirk Estinopal", "source": "Cure: New Orleans Drinks and How to Mix'Em", "year": null }, "categories": [ "bitters (mole)", "genever", "honey", "lillet" ], "ingredients": [ "1 1/2 oz Bols Genever (Bols Barrel-Aged)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Honey Syrup 2:1 (1:1)", "14 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon pig-tailed twist.", "body_text": "1 1/2 oz Bols Genever (Bols Barrel-Aged)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Honey Syrup 2:1 (1:1)\n14 drop Bittermens Mole Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon pig-tailed twist.\nFor my second recipe from the\nCure: New Orleans Drinks and How to Mix'Em\n, I latched onto the Chink in the Armor for it would put my recent restocking of Genever to good use (it has been hard to find in Boston for many months -- my last use on the blog was a drink I made back in April). The recipe was created by Cure bartender and co-owner Kirk Estinopal as a flavor \"nod to Malt Balls\" candy. Once mixed, it shared a lemon and malt aroma. Next, the malt continued into the sip where it was joined by orchard fruit and peach notes, and the swallow rounded things off with honey, malt, wormwood bitter, and chocolate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWX1X_M2cNs66Jebxyp-4CVQXLlh09mECnz-Q-IV8aeu-wObXoxrHwYwZxanttGYuQ5Td_uyEN8dOq9NXPk5e6x_6_KJzdY0RQljUFOMsNOkJZ8hu-lgKqroTuPgDzo9Euk2-jyggay8nucYRTXzZUcsgzPlv6fpDzeZzW0OvHQ8LqHatcPmwT1-wUg/s320/chinkarmor7154.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWX1X_M2cNs66Jebxyp-4CVQXLlh09mECnz-Q-IV8aeu-wObXoxrHwYwZxanttGYuQ5Td_uyEN8dOq9NXPk5e6x_6_KJzdY0RQljUFOMsNOkJZ8hu-lgKqroTuPgDzo9Euk2-jyggay8nucYRTXzZUcsgzPlv6fpDzeZzW0OvHQ8LqHatcPmwT1-wUg/s800/chinkarmor7154.jpg", "comment_count": 0 }, { "title": "antique lemon drop", "url": "https://cocktailvirgin.blogspot.com/2022/11/antique-lemon-drop.html", "published": "2022-11-14T08:00:00.023-05:00", "updated": "2022-11-14T08:00:00.217-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jason Schiffer", "source": "320 Main", "year": 2010 }, "categories": [ "absinthe", "genever", "lemon juice", "maraschino", "simple syrup" ], "ingredients": [ "2 oz Genever (Bols Barrel-Aged)", "1 oz Lemon Juice (3/4 oz)", "1/2 oz Simple Syrup", "1/4 oz Maraschino Liqueur (Luxardo)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist and absinthe mist (4 drop St. George).", "body_text": "2 oz Genever (Bols Barrel-Aged)\n1 oz Lemon Juice (3/4 oz)\n1/2 oz Simple Syrup\n1/4 oz Maraschino Liqueur (Luxardo)\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist and absinthe mist (4 drop St. George).\nTwo Mondays ago, I recalled that there were recipes calling for Genever in Dave Stolte's\nHome Bar Basics (And No-So-Basics)\nthat I could now make given my recent restocking of the spirit. The one that I found first was the Antique Lemon Drop. This version crafted by Jason Schiffer at 320 Main in Seal Beach during the 2010s gussied up the fern bar\nclassic\nby (besides swapping Genever for the vodka) adding Maraschino and absinthe to the mix. Once prepared, the Antique Lemon Drop gave forth a lemon, anise, floral, and nutty cherry aroma. Next, lemon and malt notes on the sip launched into Genever, herbal, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqdbgN-CNiGfasfw75Qioq-LBYajcPHsoFdixs_k3HfWeSMIVaNUXEPZSa_S8f32Zbs8KLU4f3x5jCIGu5sRcmCBkyZ7G5L1h5Kb68M6T8iSDUgYKygDswrPg6gbMU1MUMCmBfV-GILppGARziNZitwvsGeJ34pK0AMCTmZM0NqB5v7qGW7EGr7eWlw/s320/antiquelemondrop7156.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqdbgN-CNiGfasfw75Qioq-LBYajcPHsoFdixs_k3HfWeSMIVaNUXEPZSa_S8f32Zbs8KLU4f3x5jCIGu5sRcmCBkyZ7G5L1h5Kb68M6T8iSDUgYKygDswrPg6gbMU1MUMCmBfV-GILppGARziNZitwvsGeJ34pK0AMCTmZM0NqB5v7qGW7EGr7eWlw/s800/antiquelemondrop7156.jpg", "comment_count": 0 }, { "title": "banana clipper", "url": "https://cocktailvirgin.blogspot.com/2022/11/banana-clipper.html", "published": "2022-11-15T08:00:00.020-05:00", "updated": "2022-11-15T08:00:00.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Hawthorne", "year": 2015 }, "categories": [ "bitters (mole)", "creme de banane", "cynar", "rum" ], "ingredients": [ "1 1/2 oz Barbancourt 8 Year Rum", "1/2 oz Plantation Pineapple Rum", "2/3 oz Cynar", "1/4 oz Giffard Crème de Banane (Tempus Fugit)", "1 dash Bittermens Mole Bitters (2 dash Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Barbancourt 8 Year Rum\n1/2 oz Plantation Pineapple Rum\n2/3 oz Cynar\n1/4 oz Giffard Crème de Banane (Tempus Fugit)\n1 dash Bittermens Mole Bitters (2 dash Angostura Cocoa)\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nTwo Tuesdays ago, I searched through the\nKindred Cocktails\ndatabase to find the evening's nightcap. There, I spied the Banana Clipper that was a different\nrecipe\nfrom the one published in the Hawthorne bar bible; instead, it was created by New York City bartender Rafa Garcia Febles in 2015. In the glass, the Banana Clipper delivered a lemon and caramel scented package to the nose. Next, caramel and tropical notes on the sip anchored into rum, pineapple, herbal, and banana flavors on the swallow. Overall, this fell a touch on the sweeter side of things for me, and it could have been partially due to my utilizing a different brand of crème de banane.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYx3-sDtWckrnDIg3W_Vk9O1IU_duTMNls5dMyopYY5KMC3DROko7IIWS0KYMw5QQ8IUXV3691L5AUBQNzYXLzPcQWijySu2JmMr000crVY9PxYNK22H3WATrfdppXTU2xKYE7ZNc3NIeBGOYUfhmUwQFMoU_35NcnAnjqVJCgDUYtPCz_rPt21IzlLw/s320/bananaclipper7158.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYx3-sDtWckrnDIg3W_Vk9O1IU_duTMNls5dMyopYY5KMC3DROko7IIWS0KYMw5QQ8IUXV3691L5AUBQNzYXLzPcQWijySu2JmMr000crVY9PxYNK22H3WATrfdppXTU2xKYE7ZNc3NIeBGOYUfhmUwQFMoU_35NcnAnjqVJCgDUYtPCz_rPt21IzlLw/s800/bananaclipper7158.jpg", "comment_count": 0 }, { "title": "the flower room", "url": "https://cocktailvirgin.blogspot.com/2022/11/the-flower-room.html", "published": "2022-11-16T08:00:00.026-05:00", "updated": "2022-11-16T08:00:00.201-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Drinks of Drink", "year": null }, "categories": [ "#drink", "campari", "fernet-branca", "gin", "lemon juice", "soda" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1 oz Campari", "1/2 oz Fernet Branca", "1 bsp Lemon Juice (1/8 oz)" ], "instructions": "Shake with ice, strain into a Collins glass with 2 oz soda water, and fill with ice cubes.", "body_text": "1 1/2 oz Beefeater Gin\n1 oz Campari\n1/2 oz Fernet Branca\n1 bsp Lemon Juice (1/8 oz)\nShake with ice, strain into a Collins glass with 2 oz soda water, and fill with ice cubes.\nTwo Wednesdays ago, after doing the books at work, I reached for the \"Drinks of Drink\" binder and selected the Flower Room. This embittered Highball had no other information besides the recipe such as hints to the date, creator, and rationale for the name, but a Gin-Ferrari Highball sounded like a solid way to wrap up the evening. Once prepared, the Flower Room wafted to the nose with bitter orange and pine aromas. Next, a carbonated orange sip bloomed into gin, menthol, and minty flavors on the swallow. Overall, it delivered as expected and there were no great surprises here flavor-wise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTDX2CnZ6BTsxLIQ4ESrci9_iyOp7thvIdut6z2zEfibu4faigh2wCnezoArkvuUYq2ClohSPVEv7NrCAlQnV-Q07kFE0f2PSSvy2cb7TT_8Od0IwfUSU7Cz85HDDqG7IkS4QcLCmXNJHyPZvdfKd9fENs20YqbiYyrZChQdj8EO4kgRgAy3PCAx44g/s320/flowerroom1124.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTDX2CnZ6BTsxLIQ4ESrci9_iyOp7thvIdut6z2zEfibu4faigh2wCnezoArkvuUYq2ClohSPVEv7NrCAlQnV-Q07kFE0f2PSSvy2cb7TT_8Od0IwfUSU7Cz85HDDqG7IkS4QcLCmXNJHyPZvdfKd9fENs20YqbiYyrZChQdj8EO4kgRgAy3PCAx44g/s800/flowerroom1124.jpg", "comment_count": 0 }, { "title": "rusty bene", "url": "https://cocktailvirgin.blogspot.com/2022/11/rusty-bene.html", "published": "2022-11-17T08:00:00.030-05:00", "updated": "2022-11-17T08:00:00.214-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Drinks of Drink", "year": null }, "categories": [ "#drink", "benedictine", "bitters (Angostura)", "cognac", "drambuie" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac", "1 oz Benedictine", "1/2 oz Drambuie", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube (4 Kold Draft cubes), and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac\n1 oz Benedictine\n1/2 oz Drambuie\n1 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube (4 Kold Draft cubes), and garnish with orange oil from a twist.\nTwo Thursdays ago, I returned to the \"Drinks of Drink\" collection and landed upon the Rusty Nail riff called the Rusty Bene. I have often listed the Rusty Nail as one of my guilty pleasure drinks during interviews; however, I have not had a classic one in years. I have enjoyed variations over that time though including recently creating a mashup with the Modernista called the\nNew Nails\n. The Rusty Bene read like a B&B (Brandy and Benedictine) for Scotch variation, and that seemed intriguing. Once prepared, the Rusty Bene broadcasted an orange and rich aroma to the nose. Next, honey and caramel notes on the sip latched on to Cognac, honey, herbal, clove, and allspice flavors on the swallow. A priori, I expected this combination to be a bit cloying, but it ended up more rich than sweet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCyGf5pyEmzLil5KjX8k9_0_s9NxMpYxTXu0x44tkrGEGbpjtnMPGYjZnZJpPegbG-6fo29cWj7zh605vbLFpX-7uwCHaq1Tv4voCsijvzeXfGPg3jndeKyr5R3S02t0tmAD-vNMy7uCLeg0Sm5ZwuUN9hHSONA7tMShhpRSM2zMGkL5-CAmjNQJQkQ/s320/rustybene5734.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCyGf5pyEmzLil5KjX8k9_0_s9NxMpYxTXu0x44tkrGEGbpjtnMPGYjZnZJpPegbG-6fo29cWj7zh605vbLFpX-7uwCHaq1Tv4voCsijvzeXfGPg3jndeKyr5R3S02t0tmAD-vNMy7uCLeg0Sm5ZwuUN9hHSONA7tMShhpRSM2zMGkL5-CAmjNQJQkQ/s800/rustybene5734.jpg", "comment_count": 0 }, { "title": "benson flip", "url": "https://cocktailvirgin.blogspot.com/2022/11/benson-flip.html", "published": "2022-11-18T08:00:00.027-05:00", "updated": "2022-11-18T08:00:00.202-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": null, "source": "Drinks of Drink", "year": null }, "categories": [ "#drink", "cream", "creme de cacao", "egg", "maraschino", "rum" ], "ingredients": [ "1 1/2 oz Old Monk Rum", "3/4 oz Dark Crème de Cacao (Giffard White)", "1/2 oz Maraschino Liqueur (Luxardo)", "1/4 oz Heavy Cream" ], "instructions": "Muddle the coffee beans. Add the rest of the ingredients, shake once without ice and once with ice, double strain into a rocks glass or cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Old Monk Rum\n3/4 oz Dark Crème de Cacao (Giffard White)\n1/2 oz Maraschino Liqueur (Luxardo)\n1/4 oz Heavy Cream\nCoffee Beans (3 Espresso Roast)\n1 Whole Egg\nMuddle the coffee beans. Add the rest of the ingredients, shake once without ice and once with ice, double strain into a rocks glass or cocktail coupe, and garnish with freshly grated nutmeg.\nTwo Fridays ago, I opted for the Benson Flip that had caught my eye a few times in the \"Drinks of Drink\" binder. Once prepared, this Flip welcomed the senses with a woody spice and coffee aroma. Next, creamy caramel and roast notes on the sip framed dark rum, bitter coffee, nutty, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPS88xYeQozOn2xhOieEdd--gYGmROQh6Lz-UAfh2NfQVNrCAWB8uIyAAUU-wgt0TVWcFQgGn1RhdJSZ1kcGPn4cLc5bqYVjnO_TaTiOPI-X9mEMS5YTM5bUnYJY32-BtT3eF1KKV-oZQ1f-7RmBZAQizfOkXcUaY35GNbxh_ElHQLBXLU6UkkwJKZQ/s320/bensonflip2848.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPS88xYeQozOn2xhOieEdd--gYGmROQh6Lz-UAfh2NfQVNrCAWB8uIyAAUU-wgt0TVWcFQgGn1RhdJSZ1kcGPn4cLc5bqYVjnO_TaTiOPI-X9mEMS5YTM5bUnYJY32-BtT3eF1KKV-oZQ1f-7RmBZAQizfOkXcUaY35GNbxh_ElHQLBXLU6UkkwJKZQ/s800/bensonflip2848.jpg", "comment_count": 4 }, { "title": "dune buggy", "url": "https://cocktailvirgin.blogspot.com/2022/11/dune-buggy.html", "published": "2022-11-20T08:00:00.030-05:00", "updated": "2022-11-20T08:00:00.206-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Colin Bugbee", "source": "Cure", "year": null }, "categories": [ "bitters (other)", "lime juice", "quinquina", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Bonal Gentiane-Quina", "3/4 oz Lime Juice", "3/4 oz Cinnamon Syrup", "10 drop Bitter Queen's Chinese 5 Spice Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a spritz of Chinese 5 Spice Bitters (3 drops).", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Bonal Gentiane-Quina\n3/4 oz Lime Juice\n3/4 oz Cinnamon Syrup\n10 drop Bitter Queen's Chinese 5 Spice Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a spritz of Chinese 5 Spice Bitters (3 drops).\nFor a cocktail selection Sunday night, I delved into\nCure: New Orleans Drinks and How to Mix'Em\nand selected the Dune Buggy. The recipe was crafted at Cure by bartender Colin Bugbee, and it came about when he found the combination of Bonal and Smith & Cross to generate apple notes which led to the cinnamon syrup. In the glass, the Dune Buggy drove to the senses with a caramel, lime, and spice aroma. Next, lime, caramel, and grape notes on the sip cruised into funky rum and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKW3t-1tlgSbOaZU5AIuxbZIr8l08_dmRYrv_iQXwbaERJTukaUjAYr9Dr3988xPAtKDi9EMlmIeJ_UY0Xqrx6sDCpjLwu9KDseslU-IpDlKIP1xAgdedJPoKvtHZs1QFbDVwAJL6w3G_2RNobWfyusiEKE6uj178L8cNGxLZK2VIUNFF2VUmt0djDw/s320/dunebuggy7160.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKW3t-1tlgSbOaZU5AIuxbZIr8l08_dmRYrv_iQXwbaERJTukaUjAYr9Dr3988xPAtKDi9EMlmIeJ_UY0Xqrx6sDCpjLwu9KDseslU-IpDlKIP1xAgdedJPoKvtHZs1QFbDVwAJL6w3G_2RNobWfyusiEKE6uj178L8cNGxLZK2VIUNFF2VUmt0djDw/s800/dunebuggy7160.jpg", "comment_count": 0 }, { "title": "some weird sin", "url": "https://cocktailvirgin.blogspot.com/2022/11/some-weird-sin.html", "published": "2022-11-22T08:00:00.032-05:00", "updated": "2022-11-22T08:00:00.205-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Al Sotack", "source": "Death & Co.: Welcome Home", "year": 2017 }, "categories": [ "amaro", "bitters (other)", "rum", "sherry", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Old Grand-Dad 114° Bourbon", "1/2 oz Smith & Cross Rum", "1/2 oz Zacapa 23 Rum (Zaya 12)", "1/4 oz Amaro Ramazzotti", "1/4 oz Lustau Pedro Ximenez Sherry (Oxford)", "1 tsp Cinnamon Syrup", "1 dash Bitter End Moroccan Bitters (Bitter Cube Trinity)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "3/4 oz Old Grand-Dad 114° Bourbon\n1/2 oz Smith & Cross Rum\n1/2 oz Zacapa 23 Rum (Zaya 12)\n1/4 oz Amaro Ramazzotti\n1/4 oz Lustau Pedro Ximenez Sherry (Oxford)\n1 tsp Cinnamon Syrup\n1 dash Bitter End Moroccan Bitters (Bitter Cube Trinity)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I turned to Death & Co.'s third book,\nWelcome Home\n, and landed upon the Some Weird Sin. Besides being drawn in by the Iggy Pop song title, I was excited to try another recipe from Al Sotack. His 2017 creation was Bourbon-rum Old Fashioned of sorts began with an orange, raisin, and root beer nose. Next, caramel and grape notes on the sip danced into funky rum, cinnamon, raisin, and root beer flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1YaiRUBdvc3Uy4l48QPl1noJjd82VYBLAgz1ogLCVlTnHZ6oz9vCeyQTsXfX61wL_Kh21DxvHk5MD8wBv0pZ0k12sQ1CxcioM7FXIA1gQ196v_DFEqkGY5ceKCI2WTBYt73zIlBs0hwlr-xCeRmjL8vue7m8a8yvPEk-ImLVGwtuqaOOif0PBbAsMw/s320/someweirdsin7165.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1YaiRUBdvc3Uy4l48QPl1noJjd82VYBLAgz1ogLCVlTnHZ6oz9vCeyQTsXfX61wL_Kh21DxvHk5MD8wBv0pZ0k12sQ1CxcioM7FXIA1gQ196v_DFEqkGY5ceKCI2WTBYt73zIlBs0hwlr-xCeRmjL8vue7m8a8yvPEk-ImLVGwtuqaOOif0PBbAsMw/s800/someweirdsin7165.jpg", "comment_count": 0 }, { "title": "fat bottomed girl", "url": "https://cocktailvirgin.blogspot.com/2022/11/fat-bottomed-girl.html", "published": "2022-11-23T08:00:00.031-05:00", "updated": "2022-11-23T08:00:00.208-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Drink", "year": 2020 }, "categories": [ "#drink", "amaro", "bitters (Angostura)", "egg", "orgeat", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1/2 oz Amaro Montenegro", "1/2 oz Orgeat (Giffard)", "1/4 oz Demerara Syrup", "1 dash Angostura Bitters", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a glass (old fashioned), and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Rittenhouse Rye\n1/2 oz Amaro Montenegro\n1/2 oz Orgeat (Giffard)\n1/4 oz Demerara Syrup\n1 dash Angostura Bitters\n1 Whole Egg\nShake once without ice and once with ice, strain into a glass (old fashioned), and garnish with freshly grated nutmeg.\nTwo Wednesdays ago, I delved back into the \"Drinks of Drink\" notebook and found the Queen tribute recipe named Fat Bottomed Girl. This Flip dubbed after the 1978 song was served at and presumably created for the charity drag brunch held at Drink in November 2020 and sponsored by Rittenhouse Rye. I have only had Amaro Montenegro and orgeat paired together in two drinks before – namely Backbar's\nMagical Mezcal Mystery Cure\nand Cure's\nLittle Boots\n, so I was curious to try this in a Flip instead of a Sour. Here, the Fat Bottomed Girl began with a woody and nutty aroma. Next, a creamy and citrussy sip twerked into a rye, almond, citrus, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYltyHxoxkTrxkXwGZpOZpTGN8aZc6fG6s7m4EWVU1jqLGyjBNpyuNNP8y5F8uk45EPPiq9H15u76JA4mTVa8sEa2xMAgT5bPO-onjNETeofTBEFEVwV_hIQbZgcfS_2NDmKYxZiOm34PFv27jZCyDlnCo2JkhoEHFUE8MBmuS_kORNWsT3HUyY_Hh9Q/s320/fatbottomed5122.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYltyHxoxkTrxkXwGZpOZpTGN8aZc6fG6s7m4EWVU1jqLGyjBNpyuNNP8y5F8uk45EPPiq9H15u76JA4mTVa8sEa2xMAgT5bPO-onjNETeofTBEFEVwV_hIQbZgcfS_2NDmKYxZiOm34PFv27jZCyDlnCo2JkhoEHFUE8MBmuS_kORNWsT3HUyY_Hh9Q/s800/fatbottomed5122.jpg", "comment_count": 0 }, { "title": "no glory in the west", "url": "https://cocktailvirgin.blogspot.com/2022/11/no-glory-in-west.html", "published": "2022-11-24T08:00:00.017-05:00", "updated": "2022-11-24T08:00:00.187-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Drink", "year": null }, "categories": [ "#drink", "aperol", "bitters (Angostura)", "chinato", "mezcal" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (1 1/2 oz)", "3/4 oz Barolo Chinato (Cocchi)", "3/4 oz Aperol", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "1 oz Del Maguey Mezcal Vida (1 1/2 oz)\n3/4 oz Barolo Chinato (Cocchi)\n3/4 oz Aperol\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nContinuing on in the \"Drinks of Drink\" notebook, I spied the No Glory in the West that reminded me a little of the\nCaesar Cardini\nthat had also been created at Drink. The recipe was probably named after the Orville Peck song which makes its invention sometime after the song was released in 2020. Once stirred and strained, it proffered an orange, vegetal, and smoke bouquet to the nose. Next, grape and orange notes mingled on the sip, and the swallow wrapped things up with smoky, vegetal, grape, and quinine flavors on the swallow with a smoke and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKknvUFubGf5KN4rdS_LIn1lpSYOF9B-NT9oeKMb0dIpgX7DNCI_0OuqoZlqYIHqLUfjgQQOfcDaA8XiQXj4HxgC2-ZV-wdYvbSYB24sX6B_5CTUUE3n4bGJNtvkyz4iMnTTCEqvYHyKa0oHTDXD00ZoDnl8kkROx_p_oG8ljqbwaJJPdIqvlp4dENQ/s320/noglorywest0109.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKknvUFubGf5KN4rdS_LIn1lpSYOF9B-NT9oeKMb0dIpgX7DNCI_0OuqoZlqYIHqLUfjgQQOfcDaA8XiQXj4HxgC2-ZV-wdYvbSYB24sX6B_5CTUUE3n4bGJNtvkyz4iMnTTCEqvYHyKa0oHTDXD00ZoDnl8kkROx_p_oG8ljqbwaJJPdIqvlp4dENQ/s800/noglorywest0109.jpg", "comment_count": 0 }, { "title": "l'incontro", "url": "https://cocktailvirgin.blogspot.com/2022/11/lincontro.html", "published": "2022-11-25T08:00:00.020-05:00", "updated": "2022-12-11T21:05:53.374-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ezra Star", "source": "Claridge's: The Cocktail Book", "year": null }, "categories": [ "#drink", "aperol", "herbsainte", "lemon juice", "maraschino", "mezcal" ], "ingredients": [ "1 1/4 oz Mezcal (Del Maguey Mezcal)", "3/4 oz Maraschino Liqueur (Luxardo)", "1/2 oz Aperol", "1/2 oz Lemon Juice", "3 dash Hersaint (30 drop Kübler Absinthe)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/4 oz Mezcal (Del Maguey Mezcal)\n3/4 oz Maraschino Liqueur (Luxardo)\n1/2 oz Aperol\n1/2 oz Lemon Juice\n3 dash Hersaint (30 drop Kübler Absinthe)\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I decided to make the L'Incontro from the \"Drinks of Drink\" binder for it reminded me of Phil Ward's\nDivision Bell\nwith the addition of Herbsaint, the swapping of lemon for lime, and a tweaking of the proportions. I later discovered that the recipe was attributed to Ezra Star in the\nClaridge's: The Cocktail Book\n. L'Incontro meaning \"the meeting\" once prepared called to order with a smoke, nutty, vegetal, and cherry aroma. Next, lemon and cherry notes on the sip concluded with vegetal, orange, nutty cherry, and anise flavors on the swallow with a cherry and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZRBLOsTP6Hb6usf0SO89K-f1a8niSEK0W8JCBsSWk4JeNp5g05gS6UjO2NuNHIwhFd-OaY8iPVQoLIyJjPqiS9625J08cmtDLXYc-pJMH0rak92tv01PlgoZ7TDo7W4vE8_dtAIb1i7c5neVfyicvMBvzeUzV96e3JQGh1fLtrQAIYfbPatOVWus6Q/s320/lincontro2920.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZRBLOsTP6Hb6usf0SO89K-f1a8niSEK0W8JCBsSWk4JeNp5g05gS6UjO2NuNHIwhFd-OaY8iPVQoLIyJjPqiS9625J08cmtDLXYc-pJMH0rak92tv01PlgoZ7TDo7W4vE8_dtAIb1i7c5neVfyicvMBvzeUzV96e3JQGh1fLtrQAIYfbPatOVWus6Q/s800/lincontro2920.jpg", "comment_count": 0 }, { "title": "end of the road", "url": "https://cocktailvirgin.blogspot.com/2022/11/end-of-road.html", "published": "2022-11-26T08:00:00.103-05:00", "updated": "2022-11-26T11:34:33.797-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "drink" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris McMillian", "source": "Beta Cocktails", "year": null }, "categories": [ "#drink", "campari", "chartreuse (green)", "scotch" ], "ingredients": [ "1 oz Laphroaig 10 Year Scotch", "1 oz Campari", "1 oz Green Chartreuse" ], "instructions": "Stir with ice and strain into a cocktail coupe (Nick & Nora).", "body_text": "1 oz Laphroaig 10 Year Scotch\n1 oz Campari\n1 oz Green Chartreuse\nStir with ice and strain into a cocktail coupe (Nick & Nora).\nOne of the recipes in the \"Drinks of Drink\" notebook that caught my eye despite not being invented in-house was Chris McMillian's End of the Road that appears in\nBeta Cocktails\n. I had never made this number despite having had the successor,\nStart of a New Road\n, at Backbar. Since two Saturdays was my last shift at Drink, I figured that it was a good cocktail to go out on. I did ponder why this intense combination of Scotch with an almost medicinal peat smoke, bitter orange Campari, and aggressively herbaceuous Chartreuse was called End of the Road; when I went to Portland Cocktail Week the following day, I perhaps got a clue even if it is wrong. I attended a Glenmorangie seminar where they shared a recipe booklet that also had drinks from their sister distillery Ardbeg in it. In those pages, they had The (Real) End of the Road made with Ardbeg Uigeadail with the story provided \"Ardbeg is the last distillery – at the end of the Islay road.\" I could find no evidence that this cocktail had ever been made with Ardbeg by McMillian, so who knows the reason for the finality in the name. Alas, for me, it was the end of a year long adventure from reopening Drink after a 4.5 month repair shutdown to becoming the bar manager while still bartending and finally becoming the general manager while still being the bar manager and bartender (and whatever else needed to be done including being two barbacks at once (and doing the job better) or the door guy). Eventually, they asked for even more -- more than I could give as an individual trying to hold an absurd to the rest of the world semblance of work-life balance, so I gave notice. And my date lined up with the day before Portland Cocktail Week, so it was my own start of a new road a few hours later on Sunday morning.\nThe recipe did not appear in the 2009\nRogue Cocktails\nor the 2010 'zine and only in the 2011\nBeta Cocktails\n(read about the\nbooks' history\n). Finally getting to this combination 11 years later, it proffered an orange, herbal, and smoke bouquet to the nose. Next, a peachy orange sip terminated with smoky Scotch and herbaceous flavors on the swallow with a bitter quinine finish. Pictured above was the line at open that Saturday night (it extended down the stairs to our door) including three guests in the photo who queued up to say goodbye and mark the end of the road at 348 Congress Street with me.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsZ1BuqqjZUqRNzA6GEFxysAL9CRfIZtREKKzpRNutgYCtlikk0Atd75wkzaINhcoCLQvcl1fOBmg07tRjApEgYzFmi-OGkmpZfff1OAGPnUoWYUWt7QlhP75F9U8MLI4LN02sz-__P2pqpaFt_FQclxoDD-egsRZByYE3e6AlkG4WcQsZtW3lqjwtg/s320/endoftheroad0105.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8nbfiOIVXUKB_YUwtZ3sOnZCcSweXQJnwsoxuwXmPaMDpZ9fen6_UW-R3mTs843vqtdce-k6tyRu6aSUtVZA0_U1HKcnwwoA54-pqw3_DA2wz0onee8ZggdQ0eRPCCmVr4SIZ3GknirRa-NkUboDSqN0-f9OC0Fuz_EAziokoDQOrMb4duEHIk-Qgw/s320/endoftheline5957.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsZ1BuqqjZUqRNzA6GEFxysAL9CRfIZtREKKzpRNutgYCtlikk0Atd75wkzaINhcoCLQvcl1fOBmg07tRjApEgYzFmi-OGkmpZfff1OAGPnUoWYUWt7QlhP75F9U8MLI4LN02sz-__P2pqpaFt_FQclxoDD-egsRZByYE3e6AlkG4WcQsZtW3lqjwtg/s800/endoftheroad0105.jpg", "comment_count": 0 }, { "title": "in absentia", "url": "https://cocktailvirgin.blogspot.com/2022/11/in-absentia.html", "published": "2022-11-27T08:00:00.040-05:00", "updated": "2022-11-27T08:00:00.206-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Teardrop Lounge", "year": null }, "categories": [ "#portland-or", "amaro", "bitters (Angostura)", "bitters (Peychaud's)", "lillet", "mezcal" ], "ingredients": [ "1 oz Banhez Mezcal", "1 oz Cocchi Americano", "3/4 oz Luxardo Amaro Abano", "2 dash Peychaud's Bitters", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with flamed orange oil from a twist.", "body_text": "1 oz Banhez Mezcal\n1 oz Cocchi Americano\n3/4 oz Luxardo Amaro Abano\n2 dash Peychaud's Bitters\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with flamed orange oil from a twist.\nAfter landing in Portland, Oregon, two Sundays ago, I attended the Portland Cocktail Week welcoming night event at Aviation Gin that was followed by an unofficial tour and visit to Aria Gin a few blocks away. On the walk back to the Ace Hotel where I was staying again, I returned to the Teardrop Lounge for the first time in a decade. There, I asked bartender Amy for the In Absentia subtitled \"complex and subtly bitter with chocolate hints.\" I selected that one for the combination of mezcal and Amaro Abano worked great in Mike Ryan's\nSpeaking in Tongues\nas well as Rafa Garcia Febles'\nThe Clyde\n. Curiously, I was able to find a 2015 article listing the In Absentia recipe as an aged rhum agricole number (everything else held constant) utilizing JM Vieux, so perhaps this older recipe evolved through the years. Once served to me, the In Absentia welcomed the senses with an orange, smoky, vegetal, and caramel aroma. Next, caramel and fruity notes on the sip disappeared into vegetal, smoky, herbal, and black pepper flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzfEV2KNyFmIGw8pGYzONVK5wFbpEcffAvhooNCHfCmRrkvRd76i0oDU5gxYndQtPHSiIx06neX5bV9I_WthiXe1GEM0IJmvA3tc57i3FkKjiJVydnEfSULMDVC8LrHbSqlx7M7BVOAazVNJy6wVvstDcZMcIURvReHfgbbCi_veCA3PvY1YgKS4XMQ/s320/inabsentia2913.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzfEV2KNyFmIGw8pGYzONVK5wFbpEcffAvhooNCHfCmRrkvRd76i0oDU5gxYndQtPHSiIx06neX5bV9I_WthiXe1GEM0IJmvA3tc57i3FkKjiJVydnEfSULMDVC8LrHbSqlx7M7BVOAazVNJy6wVvstDcZMcIURvReHfgbbCi_veCA3PvY1YgKS4XMQ/s800/inabsentia2913.jpg", "comment_count": 0 }, { "title": "piano hands", "url": "https://cocktailvirgin.blogspot.com/2022/11/piano-hands.html", "published": "2022-11-28T08:00:00.038-05:00", "updated": "2022-11-28T08:00:00.212-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Mike Treffehn", "source": "Rum Club", "year": null }, "categories": [ "#portland-or", "absinthe", "benedictine", "mezcal", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Banhez Mezcal", "1 oz Hamilton's Navy Strength Rum", "1 oz Sweet Vermouth", "1/4 oz Benedictine", "6 dash Absinthe" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a big ice cube, and garnish with lemon oil from a twist.", "body_text": "1 oz Banhez Mezcal\n1 oz Hamilton's Navy Strength Rum\n1 oz Sweet Vermouth\n1/4 oz Benedictine\n6 dash Absinthe\nStir with ice, strain into a double old fashioned glass with a big ice cube, and garnish with lemon oil from a twist.\nSome time after my educational events at the Jupiter Next at Portland Cocktail Week two Mondays ago, I ventured over to Rum Club where I found a seat in front of bartender Mike Treffehn who I knew from class earlier in the day as a presenter as well as the creator of the\nLong Snake Moan\nat the Franklin Mortgage & Investment Co. in Philadelphia circa 2011. For a cocktail, I asked Mike for the Piano Hands that he described as his Vieux Carré riff that he crafted with a mezcal-rum pairing. In the glass, the Piano Hands met the nose with a lemon, caramel, and hint of smoke aroma. Next, caramel and grape notes on the sip progressed into rum, vegetal, smoke, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFI4jPR0--JUfY0G_53QClfmEBdFNHyX4z48mcV8_YLm4zSBAwuKKWfWvgc26MpRRSFZy94hSEHmXx5U_RtrWPJSf8sCgydpVIKc7CPm-D15ag6szd7pr6RzR0_-j4yn1iJ6LnIfoxRLCuOoeCbwOl1H7GRk79nhMXRXXdTdC6LJQ79vKnggzxUi5hQ/s320/pianohands1123.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFI4jPR0--JUfY0G_53QClfmEBdFNHyX4z48mcV8_YLm4zSBAwuKKWfWvgc26MpRRSFZy94hSEHmXx5U_RtrWPJSf8sCgydpVIKc7CPm-D15ag6szd7pr6RzR0_-j4yn1iJ6LnIfoxRLCuOoeCbwOl1H7GRk79nhMXRXXdTdC6LJQ79vKnggzxUi5hQ/s800/pianohands1123.jpg", "comment_count": 3 }, { "title": "drop the anchor", "url": "https://cocktailvirgin.blogspot.com/2022/11/drop-anchor.html", "published": "2022-11-29T08:00:00.100-05:00", "updated": "2022-11-29T08:00:00.202-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chris Elford", "source": "Navy Strength", "year": null }, "categories": [ "#portland-or", "amaro", "bitters (mole)", "quinquina", "rum" ], "ingredients": [ "1 1/2 oz Mount Gay Black Barrel Rum", "3/4 oz Byrrh Grand Quinquina", "1/2 oz Amaro Montenegro", "2 dash Mole Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with a big cube, and garnish with an orange twist. Here, served from a chilled flask.", "body_text": "1 1/2 oz Mount Gay Black Barrel Rum\n3/4 oz Byrrh Grand Quinquina\n1/2 oz Amaro Montenegro\n2 dash Mole Bitters\nStir with ice, strain into a rocks glass with a big cube, and garnish with an orange twist. Here, served from a chilled flask.\nOn Tuesday night of Portland Cocktail Week, there were four pop-up events across town at the same time, and while I planned on hitting three of them, I reached my limit at two. I started my night at an Amor y Amargo pop-up at the White Owl Social Club. There, Sother Teague served me a variation on\nThe Redemption\nswapping the Averna for more Jagermeister who was sponsoring the event as well as utilizing a local apple brandy. After that, I headed back to Rum Club where there was a pop-up by Seattle's Navy Strength sponsored by Mount Gay Rum. I asked bartender/bar owner Chris Elford for the Drop the Anchor, and I later inquired if it was a rum-for-Scotch version of his\nCasualty\n. Chris replied that it was close for the Amaro Montenegro amount was dropped slightly. After that, I considered the Old Forester Far Flung Friends event at the Spirit of '77 with drinks from the Yacht Club in Denver, but my self-preservation instinct kicked in, and I headed back to the hotel. Strangely, I woke up with a sweatshirt from the Far Flung Friends event in my size in my backpack, and it will have to go down as one of those unsolved mysteries.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbmycTnCqufUAwh-WkUk2DEiS8uPeqTWHnRabKZU0JFyRFeAojqFhaMt3j502PoczgyrDsCaHUoX78_GPyfHw6xx8GUlqB6GhDGNlvGoDmjWx4akq8raZyC9UvFz5Bri5S8nVoN2PVx6lUJxaCFcZFejUW8dbz_T1yLL_GsafB57uzPWTl45eZ4VyRg/s320/droptheanchor1108b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbmycTnCqufUAwh-WkUk2DEiS8uPeqTWHnRabKZU0JFyRFeAojqFhaMt3j502PoczgyrDsCaHUoX78_GPyfHw6xx8GUlqB6GhDGNlvGoDmjWx4akq8raZyC9UvFz5Bri5S8nVoN2PVx6lUJxaCFcZFejUW8dbz_T1yLL_GsafB57uzPWTl45eZ4VyRg/s800/droptheanchor1108b.jpg", "comment_count": 0 }, { "title": "full disclosure", "url": "https://cocktailvirgin.blogspot.com/2022/11/full-disclosure.html", "published": "2022-11-30T08:00:00.010-05:00", "updated": "2022-11-30T08:00:00.205-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Matthew Belanger", "source": "Welcome Home", "year": 2019 }, "categories": [ "#portland-or", "bitters (aromatic)", "grapefruit juice", "lime juice", "mezcal", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida", "1/2 oz Giffard Rhubarb Liqueur", "1 oz Don's Mix (2/3 oz Grapefruit Juice + 1/3 oz Cinnamon Syrup)", "3/4 oz Lime Juice", "1 dash Bitter Truth Aromatic Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist (omitted here). Recipe sourced from the", "body_text": "1 1/2 oz Del Maguey Mezcal Vida\n1/2 oz Giffard Rhubarb Liqueur\n1 oz Don's Mix (2/3 oz Grapefruit Juice + 1/3 oz Cinnamon Syrup)\n3/4 oz Lime Juice\n1 dash Bitter Truth Aromatic Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist (omitted here). Recipe sourced from the\nWelcome Home\nbook.\nOn Thursday night of Portland Cocktail Week, there a Death & Co. pop-up featuring recipes from their\nWelcome Home\nbook at Deadshot. After perusing their list, I selected the Full Disclosure due to my lack of rhubarb liqueur at home, and it came across like a mezcal-rhubarb\nDonga Punch\nriff. This 2019 Matthew Belanger drink began with smoke, vegetal, and fruity aromas. Next, lime, grapefruit, and rhubarb notes on the sip flowed into vegetal, smoky, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFu9vJQosibP2FghqogtnrgGUr8Ds92WNiHGMCgJAi9An3sCnlEfVsRhcApPAJen2Ne9ptH4XSFoPrmuH51calHHEWLE74WxNJCPN-ylGgN6MrwHu3BvEm8dRGpzMaBXHFivz_LEONRd1NWm2J23l8CxZoOebnD-11Hn05pROJXg_QVV_j4BxNZ3omTg/s320/fulldisclosure0131.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFu9vJQosibP2FghqogtnrgGUr8Ds92WNiHGMCgJAi9An3sCnlEfVsRhcApPAJen2Ne9ptH4XSFoPrmuH51calHHEWLE74WxNJCPN-ylGgN6MrwHu3BvEm8dRGpzMaBXHFivz_LEONRd1NWm2J23l8CxZoOebnD-11Hn05pROJXg_QVV_j4BxNZ3omTg/s800/fulldisclosure0131.jpg", "comment_count": 5 }, { "title": "copley plaza", "url": "https://cocktailvirgin.blogspot.com/2022/12/copley-plaza.html", "published": "2022-12-01T08:00:00.038-05:00", "updated": "2022-12-01T08:00:00.258-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "portland-or" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Teardrop Lounge", "year": null }, "categories": [ "#portland-or", "cognac", "curacao", "dubonnet" ], "ingredients": [ "1 1/2 oz Park VS Cognac", "3/4 oz Dubonnet Rouge", "3/4 oz Pierre Ferrand Dry Curaçao" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Park VS Cognac\n3/4 oz Dubonnet Rouge\n3/4 oz Pierre Ferrand Dry Curaçao\nStir with ice and strain into a cocktail coupe.\nAfter the Death & Co. takeover at Deadshot and the Bourbon Disco event at Hey Love! hosted by Bardstown Bourbon two Thursdays ago at Portland Cocktail Week, I headed back towards the hotel on the other side of the Willamette River. Not wanting my Portland experience to end so soon, I stopped into Teardrop Lounge for a nightcap and for a second visit that week. I was greeted by bartender Amy who remembered my name, and I asked her for the curiously dubbed Copley Plaza subtitled \"subtly austere; a refined, thoughtful jaunt.\" I was unable to find a reference to an older drink called this, so perhaps it was the bar's tribute to the 110 year old Long Oak Bar at the Fairmont Copley Plaza Hotel here in Boston. Once prepared, the Copley Plaza began with an orange and Cognac aroma. Next, the Dubonnet's grape notes filled the sip, and the swallow rounded things off with brandy, caramel, and orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGhFBSqM4D7mzAaQ1_MsE_eWPB81nq5xis39PkFuiaGu0bdXYLmCQnW5-PyJzQT6Z5bhaHLU4ObM_OyOuw-ENQ3n4LdzqVNIa17u8cacppsjtJp9uUL7Hhrc9CQeqVpojjANBjNFXd3BQicEoya_7VkJL_Cdb862jR1H02qybz1_5j7EAZURQE7autQ/s320/copleyplaza4914.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGhFBSqM4D7mzAaQ1_MsE_eWPB81nq5xis39PkFuiaGu0bdXYLmCQnW5-PyJzQT6Z5bhaHLU4ObM_OyOuw-ENQ3n4LdzqVNIa17u8cacppsjtJp9uUL7Hhrc9CQeqVpojjANBjNFXd3BQicEoya_7VkJL_Cdb862jR1H02qybz1_5j7EAZURQE7autQ/s800/copleyplaza4914.jpg", "comment_count": 2 }, { "title": "the vetruvian man", "url": "https://cocktailvirgin.blogspot.com/2022/12/the-vetruvian-man.html", "published": "2022-12-02T08:00:00.025-05:00", "updated": "2022-12-02T08:00:00.195-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Dakin Pollard", "source": "The Walrus and the Carpenter", "year": null }, "categories": [ "amaro", "scotch", "suze" ], "ingredients": [ "1 oz Monkey Shoulder Scotch (Cutty Sark Prohibition)", "1 oz Salers Gentian Liqueur (Suze)", "1 oz Amaro Sfumato" ], "instructions": "Build in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with a grapefruit twist.", "body_text": "1 oz Monkey Shoulder Scotch (Cutty Sark Prohibition)\n1 oz Salers Gentian Liqueur (Suze)\n1 oz Amaro Sfumato\nBuild in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with a grapefruit twist.\nAfter I got home from Portland Cocktail Week, I was in need of a nightcap after all that airplane and airport time. During my trip,\nBourbon+\nmagazine had reached out for a photo for a drink of mine that they were featuring, so I began to peruse their issues. There, I spotted the Vetruvian Man by Dakin Pollard at Seattle's The Walrus and the Carpenter. This drink named after a Leonardo da Vinci drawing began with a grapefruit, roast, and herbal aroma. Next, caramel and roast notes on the sip led into Scotch, gentian, smoky, and bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjNGcFm4FJFu02epGZvJSjMqVfVx63uTvZ6hgM6FOLhmrdoOQWGSFXop4jW4PaD34fo782bLHYYeTMuJVKyIr6oZ5xrtyKxhehlXgr1uH47jPYQQHGtN8VGrCwg4pkX6WhQ7wSJZvmDP5h_tFEDoplN7h6T6wapvDCVh38FcvPXtKI311x0aS6gwBrQ/s320/vetruvian7166.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjNGcFm4FJFu02epGZvJSjMqVfVx63uTvZ6hgM6FOLhmrdoOQWGSFXop4jW4PaD34fo782bLHYYeTMuJVKyIr6oZ5xrtyKxhehlXgr1uH47jPYQQHGtN8VGrCwg4pkX6WhQ7wSJZvmDP5h_tFEDoplN7h6T6wapvDCVh38FcvPXtKI311x0aS6gwBrQ/s800/vetruvian7166.jpg", "comment_count": 1 }, { "title": "the peripheral", "url": "https://cocktailvirgin.blogspot.com/2022/12/the-peripheral.html", "published": "2022-12-03T08:00:00.022-05:00", "updated": "2022-12-03T08:00:00.267-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Turk Dietrich", "source": "Cure: New Orleans Drinks and How to Mix'Em", "year": null }, "categories": [ "amaro nonino", "bitters (Angostura)", "egg", "genever", "vermouth (sweet)" ], "ingredients": [ "1 oz Bols Genever (Bols Barrel-Aged)", "1 oz Cocchi Sweet Vermouth", "1 oz Amaro Nonino", "1 Whole Egg" ], "instructions": "Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with 2 spritzes Angostura Bitters (3 drops).", "body_text": "1 oz Bols Genever (Bols Barrel-Aged)\n1 oz Cocchi Sweet Vermouth\n1 oz Amaro Nonino\n1 Whole Egg\nShake once without ice and once with ice, strain into a cocktail coupe, and garnish with 2 spritzes Angostura Bitters (3 drops).\nTwo Saturdays ago, I returned to the\nCure: New Orleans Drinks and How to Mix'Em\nbook and came across Turk Dietrich's the Peripheral. Turk described how his Genever Negroni riff ended up tasting better as a Flip. Here, the Peripheral greeted the senses with a clove, malt, and chocolate-caramel aroma. Next, a creamy grape sip plugged into a malty, herbal, and orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmzopnaVo60zRfePO5MkY6LuhZIEEs7C3bd51O7hEGYHXZl6dhAX7KHsTd13Rgj2u8lEVzbwXpoZynBJgCm-4TZe7VezMjJqU-4-Gughx_mzla05b8JCyQugYRrRTIPivBKgUQsYhTR_X_CKoZlKWf5vXmvKzOc3VnfRBytFBVekO9yQHlQTAtGQpxw/s320/peripheral7168.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmzopnaVo60zRfePO5MkY6LuhZIEEs7C3bd51O7hEGYHXZl6dhAX7KHsTd13Rgj2u8lEVzbwXpoZynBJgCm-4TZe7VezMjJqU-4-Gughx_mzla05b8JCyQugYRrRTIPivBKgUQsYhTR_X_CKoZlKWf5vXmvKzOc3VnfRBytFBVekO9yQHlQTAtGQpxw/s800/peripheral7168.jpg", "comment_count": 0 }, { "title": "blackbird", "url": "https://cocktailvirgin.blogspot.com/2022/12/blackbird.html", "published": "2022-12-04T08:00:00.020-05:00", "updated": "2022-12-04T08:00:00.235-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "cynar", "sherry", "vermouth (dry)" ], "ingredients": [ "1 oz Cynar", "1 oz Lustau Amontillado Sherry", "1 oz Dolin Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 oz Cynar\n1 oz Lustau Amontillado Sherry\n1 oz Dolin Dry Vermouth (Noilly Prat)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Sundays ago, I uncovered a recipe that I had scribbled down from Backbar's bird menu called the Blackbird. The subtitle on the menu was, \"let this dark, bold Negroni sing you a lullaby.\" Once prepared, the Blackbird rustled up an orange and nutty sherry aroma. Next, a caramel and grape sip flew into a nutty and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEjVzdYD33-87g2MEU79DsL3xH4F4hqO3rdjKn5Aw4IssQal8VvhdXAamjS-ZxiHpvIqdT6ngKqb2WQU0-lOMD1Ezjd_ZKoobgvhe_ErI7rE-9yL7dPlCDfN8TStTbEKOaWjJBuf3tbPLAkJCOHVwQWupKEp6qhZIRq8JRpHX9urQRD2DPtXCMUdDaA/s320/blackbird7170.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEjVzdYD33-87g2MEU79DsL3xH4F4hqO3rdjKn5Aw4IssQal8VvhdXAamjS-ZxiHpvIqdT6ngKqb2WQU0-lOMD1Ezjd_ZKoobgvhe_ErI7rE-9yL7dPlCDfN8TStTbEKOaWjJBuf3tbPLAkJCOHVwQWupKEp6qhZIRq8JRpHX9urQRD2DPtXCMUdDaA/s800/blackbird7170.jpg", "comment_count": 2 }, { "title": "obstructed vieux", "url": "https://cocktailvirgin.blogspot.com/2022/12/obstructed-vieux.html", "published": "2022-12-05T08:00:00.040-05:00", "updated": "2022-12-05T08:00:00.201-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt Robold", "source": "Rumdood", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "cognac", "cynar", "maraschino", "rum" ], "ingredients": [ "1 oz Park VO Cognac (Pierre Ferrand 1840)", "1/2 oz Hampden Estate 8 Year Rum (Smith & Cross)", "3/4 oz Cynar", "1/4 oz Benedictine", "1/8 oz Maraschino (1/2 bsp Luxardo) (*)", "4 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Park VO Cognac (Pierre Ferrand 1840)\n1/2 oz Hampden Estate 8 Year Rum (Smith & Cross)\n3/4 oz Cynar\n1/4 oz Benedictine\n1/8 oz Maraschino (1/2 bsp Luxardo) (*)\n4 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\n(*) Rumdood wrote confusingly wrote \"1/8th tsp Maraschino\" which seemed like an odd measure. Since 1/8 oz and 1 tsp are close, perhaps that is what he meant.\nOn a Vieux Carré\nriff\non the blog, Matt Robold a/k/a Rumdood commented that he had a rum-brandy variation that he had been tinkering with and shared his recipe. The drink he dubbed the Obstructed Vieux in my hands gave forth a lemon, caramel, and rum funk aroma. Next, caramel notes on the sip peeked into Cognac, funky rum, herbal, nutty cherry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lZEcqxUHy0XZVjLy2b4yJLXj9WQzEH0fo19370rmhe4ohU6g3jJv1NunZzVfh7kmScqjjC0azW2zlKAWoOKAPhruG4nx0JeEIkQLSJNxlSpcuU3vCSVt6yin91XBArgBj8m3KLt9pSzSoK7M0o-aJDpIgpzWXi294CE0IyoZfYyCYLAxER-T8UAs2A/s320/obstructedvieux7173.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lZEcqxUHy0XZVjLy2b4yJLXj9WQzEH0fo19370rmhe4ohU6g3jJv1NunZzVfh7kmScqjjC0azW2zlKAWoOKAPhruG4nx0JeEIkQLSJNxlSpcuU3vCSVt6yin91XBArgBj8m3KLt9pSzSoK7M0o-aJDpIgpzWXi294CE0IyoZfYyCYLAxER-T8UAs2A/s800/obstructedvieux7173.jpg", "comment_count": 3 }, { "title": "cut and paste", "url": "https://cocktailvirgin.blogspot.com/2022/12/cut-and-paste.html", "published": "2022-12-06T08:00:00.016-05:00", "updated": "2022-12-06T08:00:00.217-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Alex Day", "source": "The Cocktail Codex", "year": 2012 }, "categories": [ "absinthe", "applejack", "bitters (Angostura)", "bitters (Peychaud's)", "honey", "whiskey" ], "ingredients": [ "1 1/2 oz Clear Creek 8 Year Apple Brandy (Laird's Bonded)", "3/4 oz Redbreast 12 Year Irish Whiskey (Redbreast Lustau Finish)", "1/4 oz Honey Syrup (scant 1/2 oz 1:1)", "3 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass pre-rinsed with Vieux Pontarlier Absinthe (Kübler).", "body_text": "1 1/2 oz Clear Creek 8 Year Apple Brandy (Laird's Bonded)\n3/4 oz Redbreast 12 Year Irish Whiskey (Redbreast Lustau Finish)\n1/4 oz Honey Syrup (scant 1/2 oz 1:1)\n3 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice and strain into an old fashioned glass pre-rinsed with Vieux Pontarlier Absinthe (Kübler).\nTwo Tuesdays ago, I returned to Death & Co.'s second book,\nThe Cocktail Codex\n, and uncovered the Cut and Paste created by Alex Day in 2012. Given that it read like an apple, Irish whiskey, and honey\nSazerac\nvariation, I was game. Once prepared, it donated a honey and anise aroma to the nose. Next, honey and malt on the sip flowed into apple, whiskey, anise, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWA5r7_7oUIWuzCtUKyrF7xKzBQwsbu9b_Omt2paRmfBMOYZR8-UizhfcBcETbemqf6RhU5kTLViThjO--cP1qeEzdhF0Kpk65FuiIH18aGRxtIBpt-eFgPyAlKXHhmgvJYGWU2QageFyXJ9EuOUDTXumwq0BP3aAwMqDTVX4vUFPH9cEiMd0y0JxCg/s320/cutandpaste7174.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWA5r7_7oUIWuzCtUKyrF7xKzBQwsbu9b_Omt2paRmfBMOYZR8-UizhfcBcETbemqf6RhU5kTLViThjO--cP1qeEzdhF0Kpk65FuiIH18aGRxtIBpt-eFgPyAlKXHhmgvJYGWU2QageFyXJ9EuOUDTXumwq0BP3aAwMqDTVX4vUFPH9cEiMd0y0JxCg/s800/cutandpaste7174.jpg", "comment_count": 0 }, { "title": ":: rum tasting of raising glasses new releases ::", "url": "https://cocktailvirgin.blogspot.com/2022/12/rum-tasting-of-raising-glasses-new.html", "published": "2022-12-07T08:00:00.181-05:00", "updated": "2022-12-07T08:00:00.216-05:00", "author": "frederic", "post_type": "review", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*spiritsreview", "rum" ], "ingredients": [], "instructions": null, "body_text": "My friends John and Lorri have started a spirits importing company called Raising Glasses that has done some interesting single cask work in terms of Scotch and rum. On my last shift at Drink a few Saturdays ago, they arrived on the early side to bid me adieu and also gave me their recent rum bottlings to taste. These included a 15 year Barbados, an 8 year Trinidad, and a 9 year Guyana rum as well as a blend of the three to attempt a replica of British Navy-style rums.\nThe Barbados one entitled \"Burning Cane\" on the front and curiously \"The Steel Donkey\" on the back is a 15 year old specimen that they were careful to point out spent 11 years in Barbados before being aged another 4 years in the UK (which violates the proposed Barbados Rum designation that requires all aging and bottling to be on the island to be called Barbados Rum) in ex-Bourbon barrels. The rum was distilled from a molasses-based wash on both column and pot stills at the Four Square Distillery, and it was bottled at cask strength at 62.3% ABV. The Steel Donkey name was later explained as part of the island mythos in regards to cane burning. In a Glencairn glass, I got orange peel and balsa wood on the nose. Next, dried orange peel, caramel, dried fig, and ginger flavors came through elegantly on the palate.\nThe Trinidad one titled \"The Guardians\" is a 8 year old offering that spent 6 years on the island before spending 2 years maturing in the UK in used Bourbon barrels. The rum was distilled from a molasses-based washed on a column still at Trinidad Distillers Limited, and it was bottled at cask strength at 67.9% ABV. The name reflects the island legend of the River Mother and Forest Father who protect the environment. In a Glencairn glass, I got caramel, toffee, wood, and dried fruit akin to date on the nose, and after the addition of a few drops of water gained an apricot note. Next, caramel, wood spice, butterscotch, root beer, dried orange peel, and lemon came through on the palate.\nThe Guyana one entitled \"Moongazer\" is a 9 year old rum that spent most of that time in the UK instead of South America. The part that I was excited about is that this molasses-based wash was distilled in a wooden Versailles pot still. The rum has added caramel color as is traditional with many of the aged Demerara-style rums coming out of the Diamond Distillery (added at the distillery to the rum going into the barrel), and its proof was cut from cask strength of 62.7% ABV to 57.5% for bottling. The name reflects the local legend of a giant that roams the shoreline while gazing at the moon. In a Glencairn glass, I picked up cherry wood and cedar on the nose. Next, caramel, chocolate, and dried cherry fruit came through on the palate.\nThe final offering was the FTG Blend (with the 'F' for the Four Square Distillery instead of a 'B' for Barbados) that blended the three single casks above to replicate a British Navy blend. The final breakdown was 58% Barbados, 38% Trinidad for spice, and 4% Guyana for finish that was bottled at 62.5% ABV. Unfortunately, my bottle had two back labels, so I was not able to get a photo of the more attractive front label. In a Glencairn glass, I got pine wood, orange peel, and straw aromas. Next, caramel, chocolate, cola, dried fig, and clove flavors came through on the palate.\nFor more about the Raising glasses project, read\nhere\n. For more about these rums and where to buy them, look\nhere\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzkwqGaRZ-nvjWmG8yHSvLbJi_CIZ3nwS8cYMkMYQipQ_GmjOMnQOBe4r-oxvR5J2MlBfH7UWVe94XtJ9vrB4bamVN2Py-RX-tW9HW12T9vZVhVXsLXNctxrj-JusD9o0qJaW9-tHaoYu804NYDo6cYRQq0yKJrNOCVpnmTjn41kJzV9NNig-bxNfvQ/s320/raisingglasses_barbados.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1qSSXqDSWUJjVOA3o80JU_S_dlA_5RNPH_m_Rk1yNENiNOLqQegWoRNXWZmigcFfohxf0FrfE1_EcYggjP5vOnMLw0Y_EMwt1CQ7oNNmjn2RF4UP2GAFWucGNolPxagLd26MdBfbzJ4ET20YrrYHt8s81_EBaooGuog-MJ5tUqYBGwKI4K0iE_995Q/s320/raisingglasses_trinidad.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUL6mKzW8NAA7wwLw-X-R0kZRsuzk_ewNUOrZtOi7ZNFMeodxrPgTun2rSYE2MVqNtAM4uVPVs182kUHR1bq9C82LWlS8s2tDGwsMJ7y1GlD87MHtuZou2WTCnMZkvQEkE_JiUnl99xQLEk8ZTW6Mznzl3IPKqVb9DV6_VmTIYNNqysjqcT_hUb2IcA/s320/raisingglasses_guyana.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOCUHT6HJIJKZAQn1R3pEXCWH4I9vVvlGKrkrY6Yo2sLPYfYzVFHhxv9kVWJe4piipspj3WPkCW2mqt8gb97OXd1gcNZWTANAf-85p28nRz2IBu4AHROa631PXs3RN0X0oi_x9ecVFjPnuj58UlQMjZbmYo7ZOXNNu7Zsy0ZYGEyeHCe06rYYt9IvpQ/s320/raisingglases_blend.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzkwqGaRZ-nvjWmG8yHSvLbJi_CIZ3nwS8cYMkMYQipQ_GmjOMnQOBe4r-oxvR5J2MlBfH7UWVe94XtJ9vrB4bamVN2Py-RX-tW9HW12T9vZVhVXsLXNctxrj-JusD9o0qJaW9-tHaoYu804NYDo6cYRQq0yKJrNOCVpnmTjn41kJzV9NNig-bxNfvQ/s800/raisingglasses_barbados.jpg", "comment_count": 0 }, { "title": "mount rushmore", "url": "https://cocktailvirgin.blogspot.com/2022/12/mount-rushmore.html", "published": "2022-12-08T08:00:00.036-05:00", "updated": "2022-12-08T08:00:00.230-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Patrick Pistolesi", "source": "Drink Kong", "year": null }, "categories": [ "amaro", "kahlua", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Evan Williams Bonded)", "1 oz Amaro Montenegro", "1 oz Fino Sherry (Tio Pepe)", "1 tsp Galliano Ristretto" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 oz Bourbon (Evan Williams Bonded)\n1 oz Amaro Montenegro\n1 oz Fino Sherry (Tio Pepe)\n1 tsp Galliano Ristretto\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Thursdays ago, I was perusing\nDifford's Guide\nwhen I spotted the Mount Rushmore. The recipe was crafted by Patrick Pistolesi at Drink Kong in Rome as a Boulevardier riff. Considering that Amaro Montenegro and coffee liqueur had paired well in the\nBlack Magic\nand\nPoderoso\n, I was curious to mix this one up. Moreover, I had just watched Alfred Hitchcock's\nNorth By Northwest\non my flights back from Portland, Oregon, which featured said historic landmark towards the end of the movie. Here, the Mount Rushmore gave forth a clementine, savory white grape, and roast bouquet. Next, coffee roast, orange, and white wine on the sip climbed into a Bourbon, savory, clementine, and coffee swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk2p9uFUFi6DNpGGfLk-KnIBgNmMUt3uVK5Ixm8-1TTqOUpw2QhvH-9f60IHXXSR7GzBtYooYjJhNLK6q6pEU5aR_7G_tE27iAwglSQwTZk-9qmtDDQ4eci7A2p_OkBT9XgNH9qYnJiD8T50u6j01V9ZYUxDD-ZbsqDCJw4k6ZbYAAAJn7HChZEfZFw/s320/mountrushmore7177.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk2p9uFUFi6DNpGGfLk-KnIBgNmMUt3uVK5Ixm8-1TTqOUpw2QhvH-9f60IHXXSR7GzBtYooYjJhNLK6q6pEU5aR_7G_tE27iAwglSQwTZk-9qmtDDQ4eci7A2p_OkBT9XgNH9qYnJiD8T50u6j01V9ZYUxDD-ZbsqDCJw4k6ZbYAAAJn7HChZEfZFw/s800/mountrushmore7177.jpg", "comment_count": 0 }, { "title": "sharpshooter", "url": "https://cocktailvirgin.blogspot.com/2022/12/sharpshooter.html", "published": "2022-12-10T08:00:00.031-05:00", "updated": "2022-12-10T08:00:00.223-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Jesse Cyr", "source": "Fairmont Olympic Hotel", "year": null }, "categories": [ "bitters (other)", "creme de cassis", "honey", "lemon juice", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Lemon Juice", "1/2 oz Crème de Cassis (Massenez)", "1/2 oz Honey Syrup 2:1 (1/2 oz 1:1)", "2 dash Lavender Bitters (Scrappy's)" ], "instructions": "Build in a Collins glass, fill with crushed ice, swizzle to mix and chill, and garnish with mint sprigs (shake with ice, strain into a coupe, and garnish with a mint tip).", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Lemon Juice\n1/2 oz Crème de Cassis (Massenez)\n1/2 oz Honey Syrup 2:1 (1/2 oz 1:1)\n2 dash Lavender Bitters (Scrappy's)\nBuild in a Collins glass, fill with crushed ice, swizzle to mix and chill, and garnish with mint sprigs (shake with ice, strain into a coupe, and garnish with a mint tip).\nTwo Saturdays ago, I delved into my new purchase of Neil Ratliff's\nSeattle Cocktails\nand landed upon the Sharpshooter. The recipe was crafted by Jesse Cyr at the Fairmont Olympic Hotel, and the structure and cassis ingredient reminded me of Morgenthaler's\nBourbon Renewal\n. In the end, I opted against doing a Swizzle and served it up for simplicity's sake. Once prepared, the Sharpshooter aimed at the nose mint, smoke, and dark berry aromas. Next, lemon and honey mingled on the sip, and the swallow hit the target with mezcal, dark berry, and lavender flavors with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr0jO9nwZxg2pPOImW1n43cMydmxjOytWybNZzJb_6rn3jOe88zNINQ7cSBXkx1ISicw--OcVKTcKHIlF4gPIb6dclur01jdMQ50p1N3hzNvLjsflwCwIKEwzkNHeCkE_yJ6XwUM_FbIO0tnj7qDhgEKJItEsosm3mc49oTPYLiw6USHH9dZPjIq5Zg/s320/sharpshooter7179.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr0jO9nwZxg2pPOImW1n43cMydmxjOytWybNZzJb_6rn3jOe88zNINQ7cSBXkx1ISicw--OcVKTcKHIlF4gPIb6dclur01jdMQ50p1N3hzNvLjsflwCwIKEwzkNHeCkE_yJ6XwUM_FbIO0tnj7qDhgEKJItEsosm3mc49oTPYLiw6USHH9dZPjIq5Zg/s800/sharpshooter7179.jpg", "comment_count": 0 }, { "title": "crocodile tears", "url": "https://cocktailvirgin.blogspot.com/2022/12/crocodile-tears.html", "published": "2022-12-11T08:00:00.019-05:00", "updated": "2022-12-11T08:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rubi Villagomez", "source": "The Violet Hour", "year": 2019 }, "categories": [ "chartreuse (green)", "mezcal", "suze", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 oz Blanco Tequila (Avion)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Green Chartreuse", "1 oz Dolin Blanc Vermouth", "1/4 oz Salers Gentian Liqueur (Suze)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist (orange).", "body_text": "1 oz Blanco Tequila (Avion)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Green Chartreuse\n1 oz Dolin Blanc Vermouth\n1/4 oz Salers Gentian Liqueur (Suze)\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist (orange).\nAs I was reading my way through\nThe Bartender's Manifesto\nby Toby Maloney and Emma Janzen two Sundays ago, I spotted the Crocodile Tears that reminded me of Sother Teague's\nDisco Ball\n. This recipe created at the Violet Hour in 2019 by Rubi Villagomez seemed like the perfect herbal number to wrap up the evening. In the glass, it rejoiced the nose with orange, herbal, and herbaceous aromas. Next, a white grape sip shed into smoky agave, genetian, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyudBfifRgphvkcPuA7hfMjwfWNTq98iB2tOyQa_BbaXdgWr2eP3nW70UGcDW2GhVu_3JTMiueKoOVKnRDUBkTmb9FSvqPHO7Gzr7jwqIIlAWEC75VPWUvoaHtiS_oG3Z5hKKyVn4JEisxsB3vhI5PBkrpe6E8t2Q3nbAf703wLukx42DRP7w9xcBFYQ/s320/crocodiletears7181.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyudBfifRgphvkcPuA7hfMjwfWNTq98iB2tOyQa_BbaXdgWr2eP3nW70UGcDW2GhVu_3JTMiueKoOVKnRDUBkTmb9FSvqPHO7Gzr7jwqIIlAWEC75VPWUvoaHtiS_oG3Z5hKKyVn4JEisxsB3vhI5PBkrpe6E8t2Q3nbAf703wLukx42DRP7w9xcBFYQ/s800/crocodiletears7181.jpg", "comment_count": 0 }, { "title": "the elder jack", "url": "https://cocktailvirgin.blogspot.com/2022/12/the-elder-jack.html", "published": "2022-12-12T08:00:00.024-05:00", "updated": "2022-12-12T08:00:00.238-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Stephen Cole", "source": "The Violet Hour", "year": 2008 }, "categories": [ "applejack", "bitters (orange)", "grenadine", "lime juice", "simple syrup", "st. germain" ], "ingredients": [ "2 oz Laird's Bonded Apple Brandy", "3/4 oz Lime Juice", "1/2 oz Grenadine", "1/2 oz St. Germain (St. Elder)", "1/8 oz Simple Syrup", "7 drop Orange Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.", "body_text": "2 oz Laird's Bonded Apple Brandy\n3/4 oz Lime Juice\n1/2 oz Grenadine\n1/2 oz St. Germain (St. Elder)\n1/8 oz Simple Syrup\n7 drop Orange Bitters\nShake with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.\nTwo Mondays ago, I returned to\nThe Bartender's Manifesto\nto make another drink that I had spotted the night before, namely the Elder Jack. This riff on the\nJack Rose\nwas created by Stephen Cole at the Violet Hour in 2008, and it reminded me of the\nClara Bow\nsans mint. In the glass, the Elder Jack proffered orange, floral, berry, and apple aromas to the nose. Next, lime and red berry notes on the sip flowed into apple and floral flavors on the swallow with a tart apple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM0qAvuIz2yzs8TNdML4wxuECrT8UkQHqiu5HrJzKrHFWCmRHqOhXhjcmxURO0dh1vPTB0ONvg7o61-XJXOQjTLwQ8E6uoOgzauhrK1XISl5k39wgLVEB8ogqeyFb3GndX38VWaAzn9LyERTkGbEVIAK0xLPyILqz0AXm3cfbPsj24gp9aHVMgwUGkA/s320/elderjack7183.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM0qAvuIz2yzs8TNdML4wxuECrT8UkQHqiu5HrJzKrHFWCmRHqOhXhjcmxURO0dh1vPTB0ONvg7o61-XJXOQjTLwQ8E6uoOgzauhrK1XISl5k39wgLVEB8ogqeyFb3GndX38VWaAzn9LyERTkGbEVIAK0xLPyILqz0AXm3cfbPsj24gp9aHVMgwUGkA/s800/elderjack7183.jpg", "comment_count": 0 }, { "title": "modern love", "url": "https://cocktailvirgin.blogspot.com/2022/12/modern-love.html", "published": "2022-12-13T08:00:00.044-05:00", "updated": "2022-12-13T08:00:00.258-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jane Fishel", "source": "Andaz Hotel", "year": null }, "categories": [ "campari", "pamplemousse", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "3/4 oz Campari", "3/4 oz Giffard Pamplemousse Rose (St. Elder)", "1 pinch Himalayan Sea Salt" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist (orange twist) and another pinch of Himalayan sea salt.", "body_text": "2 oz Reposado Tequila (Cimarron)\n3/4 oz Campari\n3/4 oz Giffard Pamplemousse Rose (St. Elder)\n1 pinch Himalayan Sea Salt\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist (orange twist) and another pinch of Himalayan sea salt.\nTwo Tuesdays ago, I selected the\nDrinking Like Ladies\nbook from the shelves and spied the Modern Love by Jane Fishel at the Andaz Hotel in Savannah, Georgia. I had to check to see if I had made it before, for I had confused it with the\nModern Lover\nby name. Previously, I had skipped over this recipe when the book came out for I lacked a grapefruit liqueur at home back then, and it seemed like a good time to make this tribute to Martha Coston who finished her deceased husband's work to create what became the formulation for highway flares today as well as an invaluable tool during the Civil War. Once built, the Modern Love donated an orange and grapefruit aroma to the senses. Next, caramelized citrus peel elements on the sip ignited tequila and vanilla flavors on the swallow with a finish that alternated bitter orange and bitter grapefruit notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMorUR5sly6qgdwAGbkgN_a3LFENA4bLpgNECZJAqm4cm6lQZDiL4y3aL9MvTp_dBrNjuzOsHcApXgWQ6IdpXB3VLlzgD-m294Rx_432qhTZAEsIlp5N1zDQiqxJ23_lSPRSFD6ajsKLLVOPmqPpqBz6XlAMYJnO2ipMA0L4mMKdRa2oAvi8Y10rQxw/s320/modernlove7185.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMorUR5sly6qgdwAGbkgN_a3LFENA4bLpgNECZJAqm4cm6lQZDiL4y3aL9MvTp_dBrNjuzOsHcApXgWQ6IdpXB3VLlzgD-m294Rx_432qhTZAEsIlp5N1zDQiqxJ23_lSPRSFD6ajsKLLVOPmqPpqBz6XlAMYJnO2ipMA0L4mMKdRa2oAvi8Y10rQxw/s800/modernlove7185.jpg", "comment_count": 0 }, { "title": "spring blossom", "url": "https://cocktailvirgin.blogspot.com/2022/12/spring-blossom.html", "published": "2022-12-14T08:00:00.029-05:00", "updated": "2022-12-14T08:00:00.188-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Gordon Bellaver", "source": "the Varnish", "year": null }, "categories": [ "bitters (mole)", "mezcal", "suze", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Suze Gentian Liqueur", "2 dash Bittermens Mole Bitters (Bitter Truth Chocolate)" ], "instructions": "Build in a rocks glass, add a large ice cube, stir to mix and chill, and garnish with a grapefruit twist (orange twist).", "body_text": "1 1/2 oz Mezcal (Fidencio)\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Suze Gentian Liqueur\n2 dash Bittermens Mole Bitters (Bitter Truth Chocolate)\nBuild in a rocks glass, add a large ice cube, stir to mix and chill, and garnish with a grapefruit twist (orange twist).\nTwo Wednesdays ago, I had pulled Eric Alperin's\nUnvarnished\nfrom the bookshelf to reference something, and while it was out, I began to peruse the recipe section in the middle. Under the recipe for the White Negroni was a note about the mezcal-chocolate bitters variation created at the Varnish by Gordon Bellaver called the Spring Blossom. It shared similarities with the\nWhite Mezcal Negroni\nthat I had earlier this year but pre-dated it. Once prepared, the Spring Blossom gave forth orange, wood smoke, and earthy aromas. Next, a white grape sip bloomed into mezcal, vegetal, and smoke flavors on the swallow with a chocolate and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOXl6LIgQzloqaEf2VKZNzVFo25W6weRq1WQMxsN2ELKTYUd2gtJ3jhzPyOhXeptIkH4UEMY0O5rjNuyRUYsrSiHtl0MggP72pbKIqt_rbF0MbH-vRxNvKD7zsBwpbNOKGH6Rf3A8BIgz7GklZdAXz0Fkm7g-85tOCgtVKFOt2jUmxSL7GdjPRsRziQ/s320/springblossom7187.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOXl6LIgQzloqaEf2VKZNzVFo25W6weRq1WQMxsN2ELKTYUd2gtJ3jhzPyOhXeptIkH4UEMY0O5rjNuyRUYsrSiHtl0MggP72pbKIqt_rbF0MbH-vRxNvKD7zsBwpbNOKGH6Rf3A8BIgz7GklZdAXz0Fkm7g-85tOCgtVKFOt2jUmxSL7GdjPRsRziQ/s800/springblossom7187.jpg", "comment_count": 0 }, { "title": "nearly headless nickroni", "url": "https://cocktailvirgin.blogspot.com/2022/12/nearly-headless-nickroni.html", "published": "2022-12-15T08:00:00.061-05:00", "updated": "2022-12-15T08:00:00.229-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "campari", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Sagamore Rye", "1/2 oz Campari", "1/2 oz Dolin Blanc Vermouth", "1/2 oz Amaro Montenegro" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Sagamore Rye\n1/2 oz Campari\n1/2 oz Dolin Blanc Vermouth\n1/2 oz Amaro Montenegro\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with orange oil from a twist.\nTwo Thursdays ago, I ventured to Backbar for their Harry Potter Week menu. There, I found a seat in front of bartender Alexis Vazquez and asked him for the Nearly Headless Nickroni. While the name reminded me of the layered\nKnickroni\n, it was actually a Boulevardier tribute created by Sam Treadway to a wizard, Sir Nicholas de Mimsy-Porpington, who gained the name Nearly Headless Nick after a failed execution via decapitation. The drink's combination of Campari and Amaro Montenegro reminded me of Paul Manzelli's\nMonte Cassino\nand\nMontenegroni\nat Bergamot though.\nThe menu item was subtitled, \"\"Slow sipping and bitter sweet, just like our old pal Sir Nicholas de Mimsy-Porpington.\" I wonder if the \"old pal\" part was a reference to the Boulevardier riff the Old Pal containing rye whiskey, dry vermouth, and Campari. Interestingly, when Backbar ran this drink last year, it was a Scotch-based one according to their Instagram post in 2021. In the glass, the Nearly Headless Nickroni proffered an orange oil aroma. Next, a caramel orange sip cast its way into rye, bitter orange, and clementine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjucj4LeWFiTxulPbMv_LMR212KdR_8TLHUT8S2OS_KJLa168Cj9sj5EzxFob1lYispV59AT6rajXlKh6aUzRkdi2yWw68zWpLL6U_weJW-nZwTsXRSNAJZ_mzXehFbTSEeKqj29nDTmDf0_TmSB4xQSojvXbIs-08Gou18XfMcoT3YquddcWigUcBCQ/s320/nearlyheadless1920.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjucj4LeWFiTxulPbMv_LMR212KdR_8TLHUT8S2OS_KJLa168Cj9sj5EzxFob1lYispV59AT6rajXlKh6aUzRkdi2yWw68zWpLL6U_weJW-nZwTsXRSNAJZ_mzXehFbTSEeKqj29nDTmDf0_TmSB4xQSojvXbIs-08Gou18XfMcoT3YquddcWigUcBCQ/s800/nearlyheadless1920.jpg", "comment_count": 0 }, { "title": "platform lime and 3/4", "url": "https://cocktailvirgin.blogspot.com/2022/12/platform-lime-and-34.html", "published": "2022-12-16T08:00:00.025-05:00", "updated": "2022-12-16T08:00:00.211-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alexis Vazquez", "source": "Backbar", "year": 2022 }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "bitters (orange)", "honey", "lime juice", "orgeat", "rum" ], "ingredients": [ "2 oz Denizen Merchant Reserve 8 Year Rum", "3/4 oz Lime Juice", "1/2 oz Orgeat", "1/4 oz Honey Syrup", "1 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Denizen Merchant Reserve 8 Year Rum\n3/4 oz Lime Juice\n1/2 oz Orgeat\n1/4 oz Honey Syrup\n1 dash Angostura Bitters\n1 dash Orange Bitters\nShake with ice and strain into a cocktail coupe.\nFor my second drink at Backbar for their Harry Potter Week menu, I selected the Platform Lime and 3/4 from bartender Alexis Vazquez. A Harry Potter Wikipedia described how, \"Platform nine and three-quarters is the train platform from which students board the Hogwarts Express, the scarlet steam engine that brings students to and from Hogwarts. It can be accessed by walking straight through the apparently solid barrier between platforms nine and ten.\" And the menu item's subtitle explained, \"Don't miss the train on a Mai Tai Daiquiri.\" During Harry Potter Week 2021, the Platform Lime and 3/4 was a Hamilton 86 rum Daiquiri with cinnamon syrup as the sweetener, but this year it became a Denizen 8 Year Rum Daiquiri sweetened by honey and almond syrup. Once it was served, it conjured up caramel, rum, and lime aromas. Next, lime and honey on the sip drove into rum, nutty, honey, and clove-cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoI8C_kGOMMIUOUaw3yylYum-Y42B-EEia4Q63ayd9gpabUZyWtSa0e0vb_alQGWqmyAaLC0O6SxW-Bw0hHu69OXwsaEor0D1DeGv5p7e-dSphy8TUjdbb-xwxvN9MaIs3R9pOEiZvAmi43Mw9OCraGofEvkN3XqYVfG78PgkltyejmiUMu6OwXo1dAQ/s320/platformlime0525.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoI8C_kGOMMIUOUaw3yylYum-Y42B-EEia4Q63ayd9gpabUZyWtSa0e0vb_alQGWqmyAaLC0O6SxW-Bw0hHu69OXwsaEor0D1DeGv5p7e-dSphy8TUjdbb-xwxvN9MaIs3R9pOEiZvAmi43Mw9OCraGofEvkN3XqYVfG78PgkltyejmiUMu6OwXo1dAQ/s800/platformlime0525.jpg", "comment_count": 0 }, { "title": "mystic wood", "url": "https://cocktailvirgin.blogspot.com/2022/12/mystic-wood.html", "published": "2022-12-16T10:00:00.024-05:00", "updated": "2022-12-16T10:00:00.200-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kelly Swenson", "source": "Ten-01", "year": 2008 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "cherry brandy", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Cherry Heering", "1/2 oz Rothman & Winter Apricot Liqueur", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Cherry Heering\n1/2 oz Rothman & Winter Apricot Liqueur\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Fridays ago, I began perusing the\nKindred Cocktails\ndatabase when I came across the Mystic Wood created by Kelly Swenson at Ten-01 in Portland, Oregon, circa 2008. The combination of rye whiskey, Cherry Heering, and apricot liqueur reminded me of Todd Maul's\nLaura Lee\nthat presented the trio as a Sour instead of as a stirred cocktail here. Once prepared, the Mystic Wood showcased a rye and cherry aroma. Next, a dark fruit sip flowed into rye, cherry, apricot, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbomKNUcSowy72RMpE5QMkH1lrp9onzwD5NHweWq9zRrigxquILrziUIgPYEZkAb1UfqxTRmXwOxjulAeMEEF5Xad6NaLPfRUbrctioj3pouneBlGcGGfYo7ESQyFfA8kZGywx0OdWXbMXEons4cHq0OgynrPMAv-319667-TRtoZQ4tCUyY-po6Oww/s320/mysticwood7189.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbomKNUcSowy72RMpE5QMkH1lrp9onzwD5NHweWq9zRrigxquILrziUIgPYEZkAb1UfqxTRmXwOxjulAeMEEF5Xad6NaLPfRUbrctioj3pouneBlGcGGfYo7ESQyFfA8kZGywx0OdWXbMXEons4cHq0OgynrPMAv-319667-TRtoZQ4tCUyY-po6Oww/s800/mysticwood7189.jpg", "comment_count": 0 }, { "title": "brooklynite", "url": "https://cocktailvirgin.blogspot.com/2022/12/brooklynite.html", "published": "2022-12-17T08:00:00.042-05:00", "updated": "2022-12-17T08:00:00.196-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "bitters (Angostura)", "honey", "lime juice", "rum" ], "ingredients": [ "2 oz Jamaican Rum (1 3/4 oz Appleton Signature + 1/4 oz Smith & Cross)", "3/4 oz Lime Juice", "3/4 oz Honey Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Jamaican Rum (1 3/4 oz Appleton Signature + 1/4 oz Smith & Cross)\n3/4 oz Lime Juice\n3/4 oz Honey Syrup\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nAnother drink that I spotted in\nUnvarnished\nwas the Brooklynite listed as a variation under the recipe for the\nHoneysuckle\n. David Embury listed the Honeysuckle under the recipe for the Bee's Knees in his 1948\nThe Fine Art of Mixing Drinks\n; he explained that the gin-based Bee's Knees could be made with rum, \"the same drink, except for the use of white Cuban rum in place of the gin, is known as the Honeysuckle. The same drink with Jamaican rum is the Honey Bee.\" Interestingly,\nUnvarnished\nlisted the Honeysuckle as a lime drink whereas most others including Embury have it as a lemon one. Here, the Brooklynite uses that lime juice with the addition of Angostura Bitters. With the help of\nImbibe Magazine\n, I was able to trace back the Brooklynite to 1940s where it appears in both the 1946\nStork Club Bar Book\nand the 1947\nTrader Vic's Bartender's Guide\n(confirmed in my 1948 edition) that year. Sadly, the\nImbibe Magazine\nversion omitted the bitters leaving the concept closer to a honeyed Daiquiri. Once made with the bitters, it buzzed in with a rum funk, allspice, and clove aroma. Next, a lime and honey sip flew over to a funky rum, honey, clove, and allspice swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJz11-HhLjeJ57V8q8gc_MXOc3Me2S6EZb3FIEJeZcKeuZR8D5QTOXnVImT135XBoAXsxUE3qXU4dAWljjSYm1eqoAyjSJkQfMLDnIUjaj03Ie_DLI6F7s0DmtNLSEHmSM-d8OdHpTvn5D_Fg9wBnB8IlD3p1wrlbJaUrUhD7Pf0cb----eUUiPyCgg/s320/brooklynite7191.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJz11-HhLjeJ57V8q8gc_MXOc3Me2S6EZb3FIEJeZcKeuZR8D5QTOXnVImT135XBoAXsxUE3qXU4dAWljjSYm1eqoAyjSJkQfMLDnIUjaj03Ie_DLI6F7s0DmtNLSEHmSM-d8OdHpTvn5D_Fg9wBnB8IlD3p1wrlbJaUrUhD7Pf0cb----eUUiPyCgg/s800/brooklynite7191.jpg", "comment_count": 0 }, { "title": "all hands on deck", "url": "https://cocktailvirgin.blogspot.com/2022/12/all-hands-on-deck.html", "published": "2022-12-18T08:00:00.057-05:00", "updated": "2022-12-18T08:00:00.226-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Andrew Rice", "source": "Attaboy", "year": 2015 }, "categories": [ "curacao", "fernet-branca", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Mezcal (Fidencio)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Curaçao (Pierre Ferrand)", "1/2 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Mezcal (Fidencio)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Curaçao (Pierre Ferrand)\n1/2 oz Fernet Branca\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I uncovered a collection of flashcards online that were sourced from Sam Ross'\nBartender's Choice\napp. That eventually led me to purchasing the app once I discovered that it was finally available for Android phones. That night, I made the All Hands on Deck which was created by Andrew Rice at Attaboy in 2015 as a mezcal take on the\nDon't Give Up the Ship\n. That classic is a gin and Dubonnet one from Crosby Gaige's 1941\nCocktail Guide and Ladies' Companion\n. It was pretty common for Gaige in that book to take existing recipes and rename them to fit the themes of the book's chapters, and it happens to be the same recipe as the Napoleon from the 1930\nSavoy Cocktail Book\n. Since Gaige's cocktail name is so much more poetic and evocative, it won out over time (unlike many of his purloined drinks that lost out such as his\nUp in Mabel's Room\nthat is better known as the original\nBrown Derby\n).\nThe All Hands on Deck saluted the nose with an orange, caramel, smoke, and menthol bouquet. Next, caramel and dried orange peel notes on the sip flowed into smoky mezcal, orange, minty, bitter gentian, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteohwiqkcs0KP_tPCzM3--_WnUhRywAN41l54U3DDgV2hadLC0q7zyHJ1tZYIcnIfObpuUXtSmtyBR_-rfKjFCgP2A8XKt426xkOJCt0kpk8FIaBZm0ZykwY1z4zotos30vBPZ8l8Gdu-h58Dt_YY_7Z09lkC7h-L0zIrSVG6KPjxMc_kSf5EP_HEag/s320/allhandsondeck7192.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteohwiqkcs0KP_tPCzM3--_WnUhRywAN41l54U3DDgV2hadLC0q7zyHJ1tZYIcnIfObpuUXtSmtyBR_-rfKjFCgP2A8XKt426xkOJCt0kpk8FIaBZm0ZykwY1z4zotos30vBPZ8l8Gdu-h58Dt_YY_7Z09lkC7h-L0zIrSVG6KPjxMc_kSf5EP_HEag/s800/allhandsondeck7192.jpg", "comment_count": 0 }, { "title": "witch", "url": "https://cocktailvirgin.blogspot.com/2022/12/witch.html", "published": "2022-12-19T08:00:00.024-05:00", "updated": "2022-12-19T08:00:00.195-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Joanna \"Jojo\" Kitchen", "source": "Fog Room", "year": null }, "categories": [ "lemon juice", "simple syrup (cinnamon)", "strega", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Avion)", "3/4 oz Strega", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Blanco Tequila (Avion)\n3/4 oz Strega\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\nShake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Mondays ago, I returned to Neil Ratliff's\nSeattle Cocktails\nwhere I landed upon the Witch created by Joanna \"Jojo\" Kitchen while at the Fog Room. Since tequila and Strega had paired well in the\nFallen Angel\n, I gave this one a whirl. Here, it showcased a lemon, cinnamon, and anise aroma. Next, a lemon-driven sip led into tequila, fennel, cinnamon, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtut5lVvUZrpc7kC1yd4wXWrTHA8DxAmnJ21buChYVPpON0R2Epa4-NjS2jOZ9wi6W_I8hFj86_v5mtqnlOgxZUme7k_0Xb3itygFHOhpXq0eFceukXSzA7nZUdfA358-gEKY_ACgjsjpWaRomq6zgS48etfp0R2RTnGv2spPMQPYOdM1zP1tww0egw/s320/witch7194.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtut5lVvUZrpc7kC1yd4wXWrTHA8DxAmnJ21buChYVPpON0R2Epa4-NjS2jOZ9wi6W_I8hFj86_v5mtqnlOgxZUme7k_0Xb3itygFHOhpXq0eFceukXSzA7nZUdfA358-gEKY_ACgjsjpWaRomq6zgS48etfp0R2RTnGv2spPMQPYOdM1zP1tww0egw/s800/witch7194.jpg", "comment_count": 0 }, { "title": "trouble & desire", "url": "https://cocktailvirgin.blogspot.com/2022/12/trouble-desire.html", "published": "2022-12-20T08:00:00.027-05:00", "updated": "2022-12-20T08:00:00.231-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Michael Yusko", "source": "Cure", "year": null }, "categories": [ "licor 43", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz El Dorado 5 Year Rum", "1/2 oz Smith & Cross Rum", "1/2 oz Licor 43", "3/4 oz Carpano Sweet Vermouth (Cocchi)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz El Dorado 5 Year Rum\n1/2 oz Smith & Cross Rum\n1/2 oz Licor 43\n3/4 oz Carpano Sweet Vermouth (Cocchi)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I ventured back into\nCure: New Orleans Drinks and How to Mix'Em\nand spied the Trouble & Desire. This rum Manhattan of sorts akin to Eastern Standard's\nPonce de Leon\nwas created by Michael Yusko at Cure who named it after a line from Hal Hartley's 1992 movie\nSimple Men\nwhere a character exclaims, \"There is no such thing as adventure. There is no such thing as romance. There's only trouble and desire.\" Once prepared, the Trouble & Desire gave forth an orange, caramel, and vanilla nose. Next, caramel and grape notes on the sip flowed into funky rum, citrus, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOteQT23Vz_6wRO3Z4gyrO4J2_VHiE53SsbnvEIXXfDqf4v2HkCSj7TZY5MjK5L4DAQxTw4r2GjQ3KuG4Bi1JXjYII25Jfbl-WTjgu9p_qFGh2DPjjfevlmCUI0lCQidwirnegfqlfR1U89YF-0Xf1Vr_iyjf8tD7yCaFYbvYkwbLSnIxK2Eu_oLw8iQ/s320/troubledesire7197.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOteQT23Vz_6wRO3Z4gyrO4J2_VHiE53SsbnvEIXXfDqf4v2HkCSj7TZY5MjK5L4DAQxTw4r2GjQ3KuG4Bi1JXjYII25Jfbl-WTjgu9p_qFGh2DPjjfevlmCUI0lCQidwirnegfqlfR1U89YF-0Xf1Vr_iyjf8tD7yCaFYbvYkwbLSnIxK2Eu_oLw8iQ/s800/troubledesire7197.jpg", "comment_count": 0 }, { "title": "color in your cheeks", "url": "https://cocktailvirgin.blogspot.com/2022/12/color-in-your-cheeks.html", "published": "2022-12-21T08:00:00.020-05:00", "updated": "2022-12-21T08:00:00.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Hayley Wilson", "source": "Punch Drinks", "year": null }, "categories": [ "#other", "applejack", "egg white", "fernet-branca", "lemon juice", "maple syrup" ], "ingredients": [ "1 1/4 oz Fernet Branca", "1/2 oz Laird's Applejack", "3/4 oz Lemon Juice", "3/4 oz Maple Syrup", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with a Granny Smith apple fan.", "body_text": "1 1/4 oz Fernet Branca\n1/2 oz Laird's Applejack\n3/4 oz Lemon Juice\n3/4 oz Maple Syrup\n1 Egg White\nShake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with a Granny Smith apple fan.\nTwo Wednesdays ago, Andrea and I made an overnight excursion to Portland, Maine. After dinner, we headed out for cocktails at the Portland Hunt & Alpine Club. There, I asked the bartender for the Color in Your Cheeks; I did not inquire about the recipe for this creation by Hayley Wilson had been published in\nPunch Drinks\n. Once served, it donated an apple and minty aroma to the nose. Next, a creamy lemon sip lit up into a Fernet minty-menthol, maple, and apple swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrOX0UywCsXPF4K0uFMMGFHSHG-BL6l0RPtaVIZBxy-HJQJfzabDBi2L2qp_UAY3YAK3SvGivCPZzBuiw9ytvQRti8MgKbb_4qUNf-oVHiyoFRygLHh7e77WJEQagMTlAFjLfqPQ5pg14fsfmOWwEMvclxjIcJHjdG3hIiFKw9GsN_cYzC4rtKH2prA/s320/colorcheeks4450.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrOX0UywCsXPF4K0uFMMGFHSHG-BL6l0RPtaVIZBxy-HJQJfzabDBi2L2qp_UAY3YAK3SvGivCPZzBuiw9ytvQRti8MgKbb_4qUNf-oVHiyoFRygLHh7e77WJEQagMTlAFjLfqPQ5pg14fsfmOWwEMvclxjIcJHjdG3hIiFKw9GsN_cYzC4rtKH2prA/s800/colorcheeks4450.jpg", "comment_count": 0 }, { "title": "west end", "url": "https://cocktailvirgin.blogspot.com/2022/12/west-end.html", "published": "2022-12-22T08:00:00.027-05:00", "updated": "2022-12-22T08:00:00.208-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.", "year": null }, "categories": [ "#other", "bitters (orange)", "madeira", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Wild Turkey 101° Rye", "3/4 oz Rainwater Madeira", "3/4 oz Punt e Mes", "1/2 oz Blume Marillen Apricot Eau De", "2 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "1 1/4 oz Wild Turkey 101° Rye\n3/4 oz Rainwater Madeira\n3/4 oz Punt e Mes\n1/2 oz Blume Marillen Apricot Eau De\n2 dash Orange Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nTowards the end of our evening in Portland, Maine, two Wednesdays ago, we headed over to The Danforth for a nightcap. There, I asked bartender Garrett Jones for the West End that he attributed to Death & Co.'s Tyson Buhler who helped to consult on the menu. This was Tyson's Manhattan tribute to the neighborhood where The Danforth is located. In the glass, the West End gave forth an orange and grape aroma. Next, the grape notes continued on the sip where they were chased by rye, dry grape, apricot, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GMPZylxpnO4v72MeD0Xi5zSHhbFAt3xVLA6O3d8PBSaa8YThI5YXl94ENi29poKG9yK8sjshtcPtPM91bJuECAQKzG1i134YmNY4xidnX_VZvQzj9td8IePTw-5NVg6emT4AaasCsnUvRl31R3M59Om__x8QlBQxPyxMRVFNNeaIXUFwPR89cx0fPA/s320/westend0203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GMPZylxpnO4v72MeD0Xi5zSHhbFAt3xVLA6O3d8PBSaa8YThI5YXl94ENi29poKG9yK8sjshtcPtPM91bJuECAQKzG1i134YmNY4xidnX_VZvQzj9td8IePTw-5NVg6emT4AaasCsnUvRl31R3M59Om__x8QlBQxPyxMRVFNNeaIXUFwPR89cx0fPA/s800/westend0203.jpg", "comment_count": 0 }, { "title": "monte burns", "url": "https://cocktailvirgin.blogspot.com/2022/12/monte-burns.html", "published": "2022-12-23T08:00:00.027-05:00", "updated": "2022-12-23T08:00:00.212-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tim Phillips", "source": "Milk & Honey", "year": 2009 }, "categories": [ "amaro", "bitters (Angostura)", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Amaro Montenegro", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Amaro Montenegro\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Fridays ago, I returned to the recipe collection on Sam Ross'\nBartender's Choice\napp and landed up the Monte Burns. This was Tim Phillips riff on the\nBobby Burns\nwith Amaro Montenegro in place of the Benedictine, and he named his creation at London's Milk & Honey circa 2009 after the character in\nThe Simpsons\n, C. Montgomery Burns. Once stirred and strained, the Monte Burns provided a lemon and peat smoke aroma. Next, grape and orange notes on the sip released Scotch, clementine, apricot, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9UMJWUQXoivp98u2Ux7wrfV5NNRpnxkCFF9fAt9RGLiQgOXXKD9UiqwCClRMJHfiUNcdpfjADye2mDqwPoefY4TzKgYy0Z7MSB30EG0cPokxM_ywaIX0tMZayHTxZ6HzHLDrrA22_PlLaFj0GI5gU-SiUFd-DTxiZHEDbuH4JRCESqsuFTz4bCgS7Q/s320/monteburns7198.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9UMJWUQXoivp98u2Ux7wrfV5NNRpnxkCFF9fAt9RGLiQgOXXKD9UiqwCClRMJHfiUNcdpfjADye2mDqwPoefY4TzKgYy0Z7MSB30EG0cPokxM_ywaIX0tMZayHTxZ6HzHLDrrA22_PlLaFj0GI5gU-SiUFd-DTxiZHEDbuH4JRCESqsuFTz4bCgS7Q/s800/monteburns7198.jpg", "comment_count": 0 }, { "title": "love lies bleeding", "url": "https://cocktailvirgin.blogspot.com/2022/12/love-lies-bleeding.html", "published": "2022-12-24T08:00:00.028-05:00", "updated": "2022-12-24T08:00:00.277-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Levi Tyma", "source": "Bartender's Manifesto", "year": 2018 }, "categories": [ "amaro", "aperol", "bitters (other)", "lime juice", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Punt e Mes", "1/2 oz Mezcal (Fidencio)", "1/2 oz Cardamaro", "1/2 oz Aperol", "1/8 oz Lime Juice", "2 dash Bittercube Jamaica #2 Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Punt e Mes\n1/2 oz Mezcal (Fidencio)\n1/2 oz Cardamaro\n1/2 oz Aperol\n1/8 oz Lime Juice\n2 dash Bittercube Jamaica #2 Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Saturdays ago, I selected the\nBartender's Manifesto\nbook and came across Love Lies Bleeding. This was Levi Tyma's 2018 take on the\nArt of Choke\n, and with the Punt e Mes, mezcal, amaro, and hint of citrus, it reminded me of\nCarlota's Collapse\n. In the glass, Love Lies Bleeding showed off the grapefruit oils from the twist over smoke aromas from the mezcal. Next, a grape, orange, and lime sip bloomed into herbal, vegetal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwz3x34iVrT5NgQohbj-YwxZW51jTZg6qxo300c_0yug3RyxJquwzF8abvPccNE2bLRtddd6ZWWzUL4uXzjZ8p8WufaCpOmePUvm0xuHF1vSbisyU7imQ3CzF5tk8Zi_dCkm5-QHxkrBiaJ0IlxQ5eaKCOP5kheK6IZJqtTSmDV4aNRer55QSRrbBpw/s320/loveliesbleed7201.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwz3x34iVrT5NgQohbj-YwxZW51jTZg6qxo300c_0yug3RyxJquwzF8abvPccNE2bLRtddd6ZWWzUL4uXzjZ8p8WufaCpOmePUvm0xuHF1vSbisyU7imQ3CzF5tk8Zi_dCkm5-QHxkrBiaJ0IlxQ5eaKCOP5kheK6IZJqtTSmDV4aNRer55QSRrbBpw/s800/loveliesbleed7201.jpg", "comment_count": 0 }, { "title": "coffee & cigarettes", "url": "https://cocktailvirgin.blogspot.com/2022/12/coffee-cigarettes.html", "published": "2022-12-25T08:00:00.027-05:00", "updated": "2022-12-25T08:00:00.263-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": 2015 }, "categories": [ "amaro nonino", "averna", "bitters (Angostura)", "kahlua", "pimento dram", "whiskey" ], "ingredients": [ "1 1/2 oz Japanese 12 Year Whisky (Kavalan Classic (*))", "1/2 oz Amaro Nonino", "1/2 oz NOLA Coffee Liqueur (Galliano Ristretto)", "1/4 oz Averna", "2 dash Angostura Bitters", "2 dash Allspice Dram (1/2 bsp Hamilton's)" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube.", "body_text": "1 1/2 oz Japanese 12 Year Whisky (Kavalan Classic (*))\n1/2 oz Amaro Nonino\n1/2 oz NOLA Coffee Liqueur (Galliano Ristretto)\n1/4 oz Averna\n2 dash Angostura Bitters\n2 dash Allspice Dram (1/2 bsp Hamilton's)\nStir with ice and strain into a rocks glass with a large ice cube.\n(*) This was as close as I could get to Japanese whisky.\nFor a drink two Sundays ago, Chad Austin's\nEveryone Has a F*cking Cocktail Book\ncaught my eye. There, I selected his circa 2015 Black Manhattan of sorts called Coffee & Cigarettes. Once prepared, it donated a caramel, coffee, and whisky bouquet to the nose. Next, caramel and roast notes on the sip lit up whiskey, coffee, and allspice flavors on the swallow; moreover, as the ice melted, it gained orange elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistQSV7HjmUB_WCKq0oqLfmgjqd805nzXjA2yBHmSvKz_SLF0m5A73M3mvF2N8cWKYUMeymPMJncCou1WBMALLHZ3jJOEIWIL97HgcGHbjQDrmBDolkR69rYc9rLh67QK35-Pwik_xUiJGzF6mx6cWTYQi936vtlB3fzROkwSTh6WrKHoewiRg8-hpZw/s320/coffeecig7203.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistQSV7HjmUB_WCKq0oqLfmgjqd805nzXjA2yBHmSvKz_SLF0m5A73M3mvF2N8cWKYUMeymPMJncCou1WBMALLHZ3jJOEIWIL97HgcGHbjQDrmBDolkR69rYc9rLh67QK35-Pwik_xUiJGzF6mx6cWTYQi936vtlB3fzROkwSTh6WrKHoewiRg8-hpZw/s800/coffeecig7203.jpg", "comment_count": 0 }, { "title": "bastille", "url": "https://cocktailvirgin.blogspot.com/2022/12/bastille.html", "published": "2022-12-26T08:00:00.025-05:00", "updated": "2022-12-26T08:00:00.301-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Robert Weeks", "source": "Coldroom Bar", "year": 2020 }, "categories": [ "benedictine", "bitters (other)", "brandy", "lillet" ], "ingredients": [ "1 1/2 oz Armagnac (Marie Duffau Napoleon)", "3/4 oz Lillet Blanc (Cocchi Americano)", "3/4 oz Benedictine", "2 dash Black Walnut Bitters (4 dash Strongwater Mountain Elixirs Walnut)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a walnut piece resting on the ice.", "body_text": "1 1/2 oz Armagnac (Marie Duffau Napoleon)\n3/4 oz Lillet Blanc (Cocchi Americano)\n3/4 oz Benedictine\n2 dash Black Walnut Bitters (4 dash Strongwater Mountain Elixirs Walnut)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a walnut piece resting on the ice.\nTwo Mondays ago, I was in the mood for Armagnac, so I searched the database on\nDifford's Guide\nand came upon the Bastille. This cocktail was crafted by Robert Weeks in 2020 at the Coldroom Bar in Montreal, and its structure reminded me of Eastern Standard's\nHoudini\n. Here, the Bastille approached the nose with walnut and rich brandy aromas. Next, caramel with a hint of orchard fruit on the sip gave way to brandy, minty, leather, chocolate, and walnut flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sEC6VOv9XHbOBdDTdfNjl5NFWR7U4UbEee9pFDjw3vBIqb3I2I69JMzCSekauRAwu__32Jtmh-uRcdSXdOHkjKrKB3nuQHecMOHE-OsyQECr6uN5SES00bAxtnEkiLU-Qg2nU1v_LFTGFuYqEUt53fweggV9v1zyAO7knkH7D5AwlpXwI1H5pJwF6g/s320/bastille7205.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sEC6VOv9XHbOBdDTdfNjl5NFWR7U4UbEee9pFDjw3vBIqb3I2I69JMzCSekauRAwu__32Jtmh-uRcdSXdOHkjKrKB3nuQHecMOHE-OsyQECr6uN5SES00bAxtnEkiLU-Qg2nU1v_LFTGFuYqEUt53fweggV9v1zyAO7knkH7D5AwlpXwI1H5pJwF6g/s800/bastille7205.jpg", "comment_count": 0 }, { "title": "old pal", "url": "https://cocktailvirgin.blogspot.com/2022/12/old-pal.html", "published": "2022-12-27T08:00:00.074-05:00", "updated": "2022-12-27T08:00:00.196-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sparrow Robertson", "source": "Barflies and Cocktails", "year": 1927 }, "categories": [ "campari", "vermouth (dry)", "whiskey" ], "ingredients": [ "1/3 Canadian Whisky (1 oz Old Overholt 86° Rye)", "1/3 Dry Vermouth (1 oz Noilly Prat)", "1/3 Campari (1 oz)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 Canadian Whisky (1 oz Old Overholt 86° Rye)\n1/3 Dry Vermouth (1 oz Noilly Prat)\n1/3 Campari (1 oz)\nStir with ice and strain into a cocktail glass.\nWhile writing up the\nNearly Headless Nickroni\n, I made reference in the text to the Old Pal and realized that I still had never written up the drink here. Through the years, I have made mention of it such as in the\nPerfect Pal\nand\nGood Buddy\n, and now it was time to fix the recipe's absence. The Old Pal was first mentioned in the 1927\nBarflies and Cocktails\nwhere it was attributed to Harry MacElhone's old pal \"Sparrow\" Robertson except with \"Eyetalian\" vermouth instead of the French style that it became associated with; this is odd for the Boulevardier appears two pages before in that section with the same makeup but with Bourbon instead of Canadian Club. Various books like the\nPDT Cocktail Book\nattribute the recipe to the 1922\nHarry's ABC of Mixing Cocktails\n, but the 1923 edition of that book on\nEUVS\nlacks the recipe; it does appear though in the updated version that added recipes in 1986 listing the source as \"Sparrow Robinson, Sporting Editor,\nNew York Herald Tribune\n, 1929\" still with Canadian whisky but finally with dry vermouth as the aromatized wine. It is odd that it lists 1929 which is two years after it was mentioned in\nBarflies and Cocktails\n(albeit with a different style of vermouth) Modern cocktail books such as the ones published by PDT and Death & Co. switched the whiskey to American rye, and the latter book added a lemon twist to the otherwise ungarnished equation.\nThe Old Pal without a garnish proffered a rye and bitter orange aroma. Next, caramelized orange peel notes on the sip befriended rye and bitter orange flavors on the swallow. Overall, the Old Pal was more stark than the Boulevardier due to not only the decreased sugar content to allow the bitterness to shine through more but the lack of the roundness and complexity donated by sweet vermouth; as a result, the Old Pal seemed like a better aperitif choice of the two.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaplHegSZHcjbiz1_FawjnL8gSVZMkwxWXwvFcqy3VUVkZPF7DEvnMAWyvUXxAaCJ7CVaUjqeIwhTTQ8N8yyODjmR0jpCYym8ZPCPR_-C4lOb4gTBlxUmCfoRYhMme4aqutgvQ7KQIpRKx_v0DFbKO45kpDsa5Dea2nfR8iqSRAWaDXIOMs__ec3n2Lg/s320/oldpal7207.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaplHegSZHcjbiz1_FawjnL8gSVZMkwxWXwvFcqy3VUVkZPF7DEvnMAWyvUXxAaCJ7CVaUjqeIwhTTQ8N8yyODjmR0jpCYym8ZPCPR_-C4lOb4gTBlxUmCfoRYhMme4aqutgvQ7KQIpRKx_v0DFbKO45kpDsa5Dea2nfR8iqSRAWaDXIOMs__ec3n2Lg/s800/oldpal7207.jpg", "comment_count": 0 }, { "title": "needles & pins", "url": "https://cocktailvirgin.blogspot.com/2022/12/needles-pins.html", "published": "2022-12-28T08:00:00.020-05:00", "updated": "2022-12-28T08:00:00.222-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "David Molyneux", "source": "The Everleigh", "year": 2015 }, "categories": [ "benedictine", "gin", "lillet", "sherry" ], "ingredients": [ "2 oz Gin (Farmer's Botanical Organic)", "1/2 oz Cocchi Americano", "1/2 oz Manzanilla Sherry (Tio Pepe Fino)", "1 bsp Benedictine (1/8 oz)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. Rolls Royce", "body_text": "2 oz Gin (Farmer's Botanical Organic)\n1/2 oz Cocchi Americano\n1/2 oz Manzanilla Sherry (Tio Pepe Fino)\n1 bsp Benedictine (1/8 oz)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I returned to the drinks of the\nBartender's Choice\napp and spotted the Needles & Pins. The name triggered the Ramones song playing in my head; however, the track was originally recorded by Jackie DeShannon fifteen years before that in 1963. The recipe itself was crafted by David Molyneux at Melbourne's The Everleigh in 2015 as a drier version of the\nRolls Royce\nthat appeared in the 1930\nSavoy Cocktail Book\n. A similar dry sherry swap of sorts was done in the\nAston Martin\n, but that got rid of the vermouth component completely. Once mixed, the Needles & Pins gave forth a lemon, fino sherry, and pine aroma. Next, a semi-dry white grape sip with hints of orchard fruit drove into gin, citrus, herbal, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_gXlh-URq6WVgx9BOBqi6D9iZWWRvwi2HdOhIlkc93DvZRUXUvZEfwiPoQ5pWJnZJwsT3M8d0ZVQ4yWU2Z8rTsdeUBY-4UKclGC3aPvNaIG5SwKCypaSU55aZEMNVYcasaLyYojG3EdOY7s8gI0Z21-DpVjiBlbmL-z_KAa8kstKACZFsG7Khs2jlQ/s320/needlespins7209.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_gXlh-URq6WVgx9BOBqi6D9iZWWRvwi2HdOhIlkc93DvZRUXUvZEfwiPoQ5pWJnZJwsT3M8d0ZVQ4yWU2Z8rTsdeUBY-4UKclGC3aPvNaIG5SwKCypaSU55aZEMNVYcasaLyYojG3EdOY7s8gI0Z21-DpVjiBlbmL-z_KAa8kstKACZFsG7Khs2jlQ/s800/needlespins7209.jpg", "comment_count": 0 }, { "title": "five keys", "url": "https://cocktailvirgin.blogspot.com/2022/12/five-keys.html", "published": "2022-12-29T08:00:00.048-05:00", "updated": "2022-12-29T08:00:00.201-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Blade & Bow Whiskey company", "year": null }, "categories": [ "cynar", "maraschino", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/3 oz Bourbon (1 3/4 oz Evan Williams Bonded)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Luxardo Maraschino", "1/4 oz Cynar" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a cherry.", "body_text": "1 1/3 oz Bourbon (1 3/4 oz Evan Williams Bonded)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Luxardo Maraschino\n1/4 oz Cynar\nStir with ice, strain into a Nick & Nora glass, and garnish with a cherry.\nTwo Thursdays ago, I returned to another recipe that I had spotted on\nDifford's Guide\ncalled the Five Keys. The site did not provide attribution, but I was able to locate some on the\nBoxes & Booze\nblog that linked it to the Blade & Bow Whiskey company that has a Five Keys Club. The name refers to the 5 brass keys on the door of the Stitzel-Weller Distillery with each symbolizing the five steps of making a great Bourbon – namely, a focus on the grains, yeast, fermentation, distillation, and aging. The light accents in a whiskey drink of Maraschino and Cynar reminded me of the\nArtichoke Hold\nand\nBensonhurst\n, so I was intrigued. In the glass, the Five Keys conjured up a Bourbon and cherry aroma. Next, grape and caramel notes on the sip with a hint of cherry unlocked a Bourbon, herbal, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1opHLlagCtMmC6YxnacfL66sis08qZEfXE4tpEOfPycuI5RV7L_Rz1_qHSj333Ct0bM9cBCWTKUpLSXC8EN11EiXpMla-39RVsWvsGH4lVEj5vAtpay87LY0rEFPsLBN9bpVIExK9NZbhPPQ4uwUFXXIruRq5lZ8igh6eqqmRV-MwXhShaeqb12mgjA/s320/fivekeys7210.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1opHLlagCtMmC6YxnacfL66sis08qZEfXE4tpEOfPycuI5RV7L_Rz1_qHSj333Ct0bM9cBCWTKUpLSXC8EN11EiXpMla-39RVsWvsGH4lVEj5vAtpay87LY0rEFPsLBN9bpVIExK9NZbhPPQ4uwUFXXIruRq5lZ8igh6eqqmRV-MwXhShaeqb12mgjA/s800/fivekeys7210.jpg", "comment_count": 0 }, { "title": "evening in a sugar orchard", "url": "https://cocktailvirgin.blogspot.com/2022/12/evening-in-sugar-orchard.html", "published": "2022-12-30T08:00:00.042-05:00", "updated": "2022-12-30T08:00:00.205-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "maple syrup", "rum", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "1 oz Aged Rum (Privateer New England Reserve)", "1/4 oz Maple Syrup", "1/4 oz Cinnamon Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n1 oz Aged Rum (Privateer New England Reserve)\n1/4 oz Maple Syrup\n1/4 oz Cinnamon Syrup\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange twist.\nTwo Fridays ago, I did some recipe R&D for an article on maple syrup cocktails and came up with three drinks. The first was an Old Fashioned variation that I named Evening in a Sugar Orchard after a Robert Frost poem. I was influenced by the revised version of the\nAmerican Trilogy\n(Michael McIlroy's original called for Demerara syrup instead of maple). And the cinnamon aspect came from my recent tinkerings that developed the\nTwo Roads Diverged\n(also a Robert Frost allusion); the combination of cinnamon and maple also appeared in Death & Co.'s\nOle Bull\nand Timothy Miner's\nChristmas in Prison\n. In the text, I describe how the \"Bourbon is bolstered by rich flavors from an aged rum and complemented by maple, cinnamon, and bitters. While Bourbons are generally consistent due to the laws regulating the spirit, rums vary a lot. I developed this recipe with a local aged rum, Privateer New England Reserve, but I can see this recipe prospering with darker rums as well. Use what you have got and experiment over time.\" In the glass, the Evening in the Sugar Orchard floated orange oil over darker maple notes, allspice, and Bourbon aromas. Next, a maple-driven sip dawned upon Boubon, rum, cinnamon, maple, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxx801uIMQmPuQs_pHTkBzG6o8FHg9Q_ens9o7izLXYYJkZv-ZEKb-9JgfwqIuBs_aVzbJkueV-oFnmqo9k4BRS3lC6AUupRiuxNoz91UV7FgmkN_l4F1JMffCxwTtPQUsB3e6z8rmTj_86Pufur7Km2Sd5QoKqhNtCO5V6MUtb2uYHjL4XLhqpZHEug/s320/eveningsugarorchard7213.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxx801uIMQmPuQs_pHTkBzG6o8FHg9Q_ens9o7izLXYYJkZv-ZEKb-9JgfwqIuBs_aVzbJkueV-oFnmqo9k4BRS3lC6AUupRiuxNoz91UV7FgmkN_l4F1JMffCxwTtPQUsB3e6z8rmTj_86Pufur7Km2Sd5QoKqhNtCO5V6MUtb2uYHjL4XLhqpZHEug/s800/eveningsugarorchard7213.jpg", "comment_count": 0 }, { "title": "maple sugar moon", "url": "https://cocktailvirgin.blogspot.com/2022/12/maple-sugar-moon.html", "published": "2022-12-30T10:00:00.074-05:00", "updated": "2022-12-30T10:00:00.239-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cointreau", "lime juice", "maple syrup", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (*)", "1/2 oz Cointreau (or other Orange Liqueur)", "1/2 oz Maple Syrup", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a double old fashioned glass with fresh ice. Garnishing with a lime wedge or wheel would make for an elegant touch (garnish omitted here).", "body_text": "2 oz Blanco Tequila (*)\n1/2 oz Cointreau (or other Orange Liqueur)\n1/2 oz Maple Syrup\n3/4 oz Lime Juice\nShake with ice and strain into a double old fashioned glass with fresh ice. Garnishing with a lime wedge or wheel would make for an elegant touch (garnish omitted here).\n(*) I wanted to do 1 1/2 oz tequila and 1/2 oz mezcal but I ended up keeping things simple. Feel free to sub it in.\nFor the second drink in recipe R&D for an article on maple syrup, I considered how well tequila and mezcal's vegetal notes work with maple; this is not surprising since darker agave syrups and maple share some flavor similarities. Tequila and maple have been complementary in the\nDebbie Don't\n,\nSable\n, and\nIlluminations\n, so I took that in the direction of a Margarita to make it accessible. This Margarita variation was named after the chapter on maple syrup in Robin Wall Kimmerer's\nBraiding Sweetgrass\nbook that I read for Camper English's\nAlcademics\nbook club circa January 2022. It is the traditional name for the full moon that occurs around the time that the weather switches to warmer days followed by a return to freezing temperatures at night when the maple sap starts to flow. I considered splitting the tequila with mezcal to bring out notes evocative of the fires utilized to boil down the tree sap every March and April, but instead left it as an advanced suggestion in the instructions.\nThe Maple Sugar Moon rose with maple mingling with agave on the nose. Next, orange and lime notes on the sip lit up a tequila and maple swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wJgY2uTcHIIfgkJc3HHx_OEURgTjAD8nSA6VJZ6ApFXzoo5Ya_vfahNmlVL2xP1E2ObhuCErvOvtJ7n-na8q3aqgUfgwMU7eBYZ-3AcaYL-JnBgtUQAaPu7VSxLjbie6F3__AEdJ5l1QBYoR7TzYariNFc1MlS_c-oj0DQR2vJVpO-x7NrJ_Waw03Q/s320/maplesugarmoon7215.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wJgY2uTcHIIfgkJc3HHx_OEURgTjAD8nSA6VJZ6ApFXzoo5Ya_vfahNmlVL2xP1E2ObhuCErvOvtJ7n-na8q3aqgUfgwMU7eBYZ-3AcaYL-JnBgtUQAaPu7VSxLjbie6F3__AEdJ5l1QBYoR7TzYariNFc1MlS_c-oj0DQR2vJVpO-x7NrJ_Waw03Q/s800/maplesugarmoon7215.jpg", "comment_count": 0 }, { "title": "circles and seasons", "url": "https://cocktailvirgin.blogspot.com/2022/12/circles-and-seasons.html", "published": "2022-12-31T08:00:00.052-05:00", "updated": "2022-12-31T11:24:54.579-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "gin", "grapefruit juice", "maple syrup" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1 oz Grapefruit Juice", "1/2 oz Maple Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n1 oz Grapefruit Juice\n1/2 oz Maple Syrup\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nFor a third and final drink during recipe R&D for an article on maple syrup, I wanted to do another Sour of sorts. I ended up naming it Circles and Seasons after the 1979 album by Pete Seeger that contains the song \"Maple Syrup Time\" which pretty accurately describes the process in folk song stylings down to warnings about not overcooking the syrup and burning it. I utilized the gin-maple aspect from from David Embury's\nOld Vermont\n(which was a gin and bitters version of the\nApplejack Rabbit\n) and the maple-grapefruit duo from the Don the Beachcomber Tiki classic, the\nVolcano Bowl\n. Combined, the complementary flavors sing splendidly together just like the medley in Seeger’s other recording of \"Maple Syrup Time\" on his album\nSeeds\n. I left out of the article the influence of Al Sotack's Genever-based\nDial 'M'\nto simplify things, but I needed to give that recipe a nod here. I also kept the 3:2:1 formulation of how I mixed up the gin-grapefruit\nSeventh Heaven\nat Drink. Once prepared, it donated a grapefruit, pine, and maple aroma. Next, grapefruit with maple's richness on the sip flowed into gin, grapefruit, maple, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXL6rktAd3mRMcKSslTFzVW3wtaSPzfsyXPetwg5vIKI9BAEPJO6XxF1tlrP4paG45Af2kjTHTba28Qe77EfTJZJIQYe7q-FjKWd7Gniuq6-AbewP3F7lBSUOTI9G0xbfFLQ5HgjAz1_yHREE-eyXnaV5lU_ofSrIZ9i32GjTxl-4q_2TN6asPBvupQ/s320/circlesseasons7217.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXL6rktAd3mRMcKSslTFzVW3wtaSPzfsyXPetwg5vIKI9BAEPJO6XxF1tlrP4paG45Af2kjTHTba28Qe77EfTJZJIQYe7q-FjKWd7Gniuq6-AbewP3F7lBSUOTI9G0xbfFLQ5HgjAz1_yHREE-eyXnaV5lU_ofSrIZ9i32GjTxl-4q_2TN6asPBvupQ/s800/circlesseasons7217.jpg", "comment_count": 0 }, { "title": "bazaar boulevardier", "url": "https://cocktailvirgin.blogspot.com/2022/12/bazaar-boulevardier.html", "published": "2022-12-31T09:00:00.046-05:00", "updated": "2022-12-31T09:00:00.188-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Amanda Gunderson", "source": "the Bazaar", "year": null }, "categories": [ "campari", "chartreuse (green)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "1 oz Campari", "3/4 oz Sweet Vermouth (Cocchi)" ], "instructions": "Stir with ice, add 1 bsp (1/8 oz) Green Chartreuse to a cocktail coupe, and ignite the liqueur. After several seconds, strain into the coupe to extinguish the flame, and garnish with a flamed orange twist (expressed into the burning Chartreuse).", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n1 oz Campari\n3/4 oz Sweet Vermouth (Cocchi)\nStir with ice, add 1 bsp (1/8 oz) Green Chartreuse to a cocktail coupe, and ignite the liqueur. After several seconds, strain into the coupe to extinguish the flame, and garnish with a flamed orange twist (expressed into the burning Chartreuse).\nTo Saturdays ago, I decided to make the Boulevardier riff described on that week's episode of the\nCocktail College\npodcast. It was offered by the guest, Amanda Gunderson of Another Round Another Rally, and she developed the recipe while at the Bazaar which is chef José André's restaurant that features molecular gastronomy. Amanda figured that the fire and caramelized Green Chartreuse would take the drink to another level, and she explained that in later bar programs, she kept the barspoon of Chartreuse but added it to the mixing glass instead of setting it ablaze in the coupe. The burning Chartreuse reminded me of the\nKrakatoa\nthat I had at Drink and years later made a bunch at the same bar, and the hint of Green Chartreuse reminded me of the reverse – the touch of Campari in the Bijou riff, the\nTailspin\n. Once prepared, it donated an orange, Bourbon, and herbal aroma to the nose. Next, grape and orange notes on the sip strolled into Bourbon, herbal, and bitter orange flavors on the swallow. Note, there is a photo of the burning Chartreuse on my\nInstagram\nfor those that are curious.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sOhTHdjbYZ52fqVwFUzTTkmgxTOLJ-L9AKrngCflnockGONBgccXn_iOW2dPce2F_kjPMFV5X7KkEsmzLqoYpRVkMbrGw9fiJ8kzGV14C_gWcLPQ8lbi2CRPqu5SfLllUwq3KHBa4tc644MbvUHgNo_NP4fsr0kqsVgEv7_BAvALUadR9jlZqIHGow/s320/boulevardierriff7219.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sOhTHdjbYZ52fqVwFUzTTkmgxTOLJ-L9AKrngCflnockGONBgccXn_iOW2dPce2F_kjPMFV5X7KkEsmzLqoYpRVkMbrGw9fiJ8kzGV14C_gWcLPQ8lbi2CRPqu5SfLllUwq3KHBa4tc644MbvUHgNo_NP4fsr0kqsVgEv7_BAvALUadR9jlZqIHGow/s800/boulevardierriff7219.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2022 ::", "url": "https://cocktailvirgin.blogspot.com/2022/12/freds-top-10-cocktail-moments-of-2022.html", "published": "2022-12-31T10:00:00.601-05:00", "updated": "2022-12-31T10:00:00.196-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "pour", "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1. Worked at Drink." ], "instructions": "Pouring with Heart: The Essential Magic Behind Bartenders We Love", "body_text": "Back in 2010, someone asked what my favorite cocktail that year was, and I decided not only to start a list of my favorite drinks, but I decided to list the top moments of the previous 12 months. So to continue with the tradition, here is the 13th annual installment:\n1. Worked at Drink.\nBack in November 2021, I helped to re-open Drink after it had been closed for several months to do some repair work to the leaky foundation (see #2 on the\n2021 year end wrap-up\n). When it came time for the director of operations to pick a general manager in early 2022, I turned it down three times with the reply \"I don't know what I'll tell you the fourth time that I haven't told you the three times before.\" I wanted to keep things simple and focus on making cocktails (see #10 on this list). One of the other bartenders had some management experience and stepped up. By mid-March, he needed some assistance and I was asked if I would like to be the bar manager to do staff training, produce ordering, and inventory. Soon I was doing two of the closes per week once we went to five shifts per week (generally only working four long shifts though). Once the liquor ordering was handed off as well, I began to be suspicious; and I was right, for the GM gave notice. We were without a GM for two weeks, and I decided to step up. I was then the GM, bar manager, and bartender all at the same time unless I was the doorman or a barback (or one night I was both barbacks) as needed. Depending on whether it was inventory week, this was 54-61 hours plus time spent at home such as doing the liquor ordering, hiring phone calls and correspondences, etc. We had a system on Sundays where one of the bartenders would send me numbers and I would do the books and time sheets from home so I could spend one full day with my wife (part of my demands when I stepped up to GM). Pre-pandemic, this was all split up between a GM, a manager, and two primary bartenders. Eventually, in a perfect week, I was working two bartending shifts and then two floor manager shifts on the busier nights (although some weeks, it dropped to one bartending shift I needed to fill in another role). Unfortunately, some of the bartenders were coming in on their days off on Sunday and one of them caused an incident. The director of operations said that a manager should have been there, and I was the manager, so now I need to work Sundays. Since this would add 11 hours and take away the one full day I got to spend with my wife (I would still have Saturday and Sunday mornings and Monday and Tuesday nights with her), I gave notice. My life-work balance would be completely off otherwise. On my last night which was a full year after joining the team to re-open, I gave advice to the two barbacks, \"Just like no one gets promoted at a company Christmas party, no one gets promoted going to their bar on their day off.\" Unfortunately, I was the casualty here (but one where I would not have to put out a job ad and restart the process of interviewing, hiring, and training). That last night was the day before Portland Cocktail Week, so I treated myself to a vacation, but more on that later. Overall, 8 of my 12 months were spent in a management role. I ended up taking the end of November and all of December off. I will begin to consider new directions in January 2023, so who knows what the future holds.\n2. Did some writing.\nBesides writing for the blog where I had just shy of 360 posts in 2022, I also began a year long residency with\nEdible Boston\nand\nEdible Worcester\n. I began with a Summer issue that centered around garden herbal delights in the article with three recipes called\nMake this Summer a Smash\n. Fall went back to my interest in Johnny Appleseed who was born north of Worcester with my article and three recipes for\nFall into Apple Season\n. The third for Winter focused in on hearty egg drinks – one hot: my favorite of Tom & Jerry and one cold: Eggnog! – for\nLiquid Sweater Weather\n. Finally, I have just finished up my fourth one for Spring 2023 with three recipes (posted here this week in advance) on maple syrup production and maple's use in cocktails. Other than that, I wrote an essay here on\nThe Ego and the Bartender\nabout how humility leads to better hospitality.\n3. Got quoted or mentioned in a book and in the press.\nTowards the end of the year, Philip Greene's\nCheers!: Cocktails & Toasts to Celebrate Every Day of the Year\ncame out where he chose to feature my Tin Can Telephone for one of the calendar days (Alexander Graham Bell's birthday, I believe) which was a pleasant surprise. As for magazines and websites, in forward order: I was quoted on my favorite\nunderrated Bourbon\nin\nVinePair\n, in a somber article about\nagism in the drinks\nindustry for\nSevenFifty\n, another\nVinePair\narticle on favorite\nshift drinks\n, on the\nbest tequilas\nfor\nGQ\n, and my bartender origin story for\nSpill Magazine\n(article is behind a pay wall). Moreover,\nTotal Food Service\nreferenced my opinion on\ntechnology and equipment\nto improve the beverage world,\nSerious Eats\nsought out my thoughts on\ncoupe glasses\n, Robert O. Simonson wrote up my thoughts on Boston's\nnumber drinks\nafter he bought my first book at the Boston Shaker Store where he was doing a signing and discovered the 1919 and other recipes,\nMashed\nquoted me on how to make the best possible\nGin & Tonic\n, and\nVinePair\nquoted me on my favorite all-around\ngin for mixing\n. One that had me shaking my head was a\nSevenFifty\narticle on\ndrink influencers\nwhich namedropped me by saying \"A few, like Boston-based blogger Frederic Yarm, have even written cocktail books\" at a time when I was both the bar manager and a full time bartender at Drink.\n4. Still involved in the Boston chapter of the bartenders guild.\nThis was my 10th full year of being a member of the USBG (joined in October 2012) and my 4th year as the chapter secretary. I organized a trip to the New England Aquarium (and drinks after) with Sipsmith Gin, and ran three-fourths of Education Week. Through my industry connections at Drink, I arranged for classes on gin of the world with Hotaling, vermouth and amari with Fernet Branca, and wild agave mezcals with Del Maguey and hosted these three on two separate days at work before the staff arrived to set up for the evening. I also attended and helped to promote events with Wahaka Mezcal, Conniption Gin, Bar Hill (up in Vermont!), Dorchester Brewing (part 4 of Education Week), and the Campari Day of Service. My essay writing skills got me on the USBG-organized Wellspring trip to Dublin, Ireland, with 20 bartenders in August. Overall, I tried to stay as busy as I could given that my involvement at Drink took up a lot of my time.\n5. I read a decent amount but half as much as years past.\nAs I took on more responsibility at Drink, my reading slowed down, and when I was GM, it nearly stopped. I still finished 13 books in 2022 (my range for the past few years has been generally 24-30 with a one-time high of 60). I can break my favorites into three categories. The first is industry with a great hospitality book being\nPouring with Heart: The Essential Magic Behind Bartenders We Love\nby Cedd Moses which was pure fire, and two management books with the first being the brilliantly named given my situation\nThe Surprise Restaurant Manager\nby Ken McGarrie and the other being\nThe Bar Shift: 41 Management Lessons You Don’t Have to Learn the Hard Way\nby Nave Nitzel and Dave Domzaliski. Sadly, often when you get promoted to management, you have to figure it out yourself, and these books were great mentors. The next category was history with\nDoctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails\nby Camper English and\nFrom Barley to Blarney: A Whiskey Lover’s Guide to Ireland\nby Sean Muldoon, Jack McGarry, and Tim Herlihy (became especially relevant when I scored my trip to Dublin and it became a primer of places to check out on my free time). The last is recipe-driven and drink-theory ones that were\nThe Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro\nby Toby Maloney, Emma Janzen, and the staff of the Violet Hour and\nCure: New Orleans Drinks and How to Mix ’Em\nby Neal Bodenheimer & Emily Timberlake. I think that I finished up 4 of those books once I left Drink in the month of December. Hopefully, I can get back to the regular pace of two per month from my slow period of 1 per two months.\n6. Traveled a little.\nWith a slow 2021 in terms of travel where I made it to New York City once for my Angel's Envy work, things picked up a little in 2022. My first time on an airplane since January 2020 was heading off to Dublin, Ireland, to participate in the Wellspring program. That adventure included a tour of the Guinness Brewery, a trip to the old Jameson Distillery and their special event space for bartenders a few blocks away, a Glendalough adventure that included seeing the old ruins nearby, foraging for gin botanicals, and doing a tasting at the distillery, and a trip to the top cocktail bar in the city – Bar 1661. On my own, I visited the Teeling Distillery and hit a bunch of Victorian pubs that were mentioned in\nFrom Barley to Blarney\nincluding O'Donoghue's, the Palace, Mary's Hardware, Neary's, and Kavanaugh's the Gravedigger; I also got to meet up with the family of one of the Drink bartenders and hear his dad and sister play traditional Irish music at the Cobblestone. One adventure that I applied for was Portland Cocktail Week that I had to turn down when I was accepted in a student track for my GM role did not allow me the freedom to travel. After I gave notice, the organizers wrote back to see if I was still interested, and the time frame lined up rather tightly (I left work on my last night around 4:15am and was at the airport before 10am the next morning) but it would work. I had not been to Portland or the cocktail week there since 2012. Luckily, the organizers got me back into the student track despite missing the deadline to sign up for things and scored me some cool classes. When I had not seen my wife as much, we talked about visiting the other Portland – the one to the north in Maine – for an overnight getaway on a Monday-Tuesday when I had off. After I left Drink, we took off for a Wednesday-Thursday adventure visiting a bunch of breweries (see #7), getting cocktails at Portland's Hunt & Alpine Club and The Danforth, and sampling beers at the Novare Res Bier Café and the Blind Pig Tavern. There should be more travel in 2023 with two trips lined up already. In early January, I will be going to Oaxaca to visit the Convite Mezcal facilities, teach a class, and bartend for a shift or two. And finally, in May, I will be traveling to San Francisco to be a judge in the Bartenders Spirits Awards.\n7. Visited brewery tap rooms.\nBesides running the beer program at Drink which got me more in touch with the industry, I got to visit breweries in four parts of the world with the grand total being 52 with many of them on my one day off with my wife. Within one hour or so of travel, the new to-me breweries included Banded, Blaze, Agronomy Farms Vineyard, Distraction, Outlaw, Modestman, and Dirigible. My trip to Ireland of course scored me a visit to Guinness as mentioned above. Portland Cocktail Week allowed me the time to visit Living Häus, Level Beer, Brewery 26, Wayfinder Beer (although I did not realize until afterwards that I should have gotten the \"cold IPA\" which is a style they invented), and Steeplejack. And lastly, our adventure in Portland, Maine, had us visiting Bissell Brothers, Battery Steele, and Foundation.\n8. Cool moments at work.\nI might have forgotten some of these if I had not noted them on\nTwitter\n, although some of them I won't ever forget. One cool one is pictured above; a gentleman asked for a Sazerac, and he loved it so much that his wife asked why it was so good. I wrote out my recipe, and they ended up framing it and sending me said photo of it. Another great memory was having a man repeatedly trying to tell me and the other couple what his date wanted to drink which was something vodka-based. I shushed him the second time with \"This is her drink, her moment, and I would like to hear what she has to say.\" She explained a preference for whiskey or other darker spirits, and her Cognac nightcap was perfect for her as was her look of thanks that she gave me. I frequently get asked what the weirdest drink request I got at our menu-less bar, and the answer was often a duo on their third round where one requested \"when Taylor Swift got the microphone taken away from her – that drink\" (I made a Swizzle because Taylor fans stole the hashtag #Swizzle on\nInstagram\nand I was taking it back) and the other \"when your are standing at the beach and the waves are lapping at your feet and your feet begin to sink into the sand\" (she got a\nSinking Ship Swizzle\n). And finally, I impressed folks at the bar with this: a bar guest complains, \"I lost my phone – I was only here and in the bathroom.\" Me as the manager replies, \"Have you checked the bathroom because it's not here at the bar?\" Guest, \"Yes, done that.\" Me, \"Go back and check the garbage.\" Guest returns with her phone and everyone looks at me astonished. I reply \"Not my first rodeo.\"\n9. New cocktail bars.\nI did get to visit some of the new crop of cocktail bars that opened up this year. This included Daiquiris & Daisies, Wusong Road, Wig Shop, Birds of Paradise, and Coquette (technically opened in late 2021). During our trip to Portland, Maine, I got to see the new Death & Co. project The Danforth. As for new cocktail bars to open up in 2023, I am excited about Equal Measure and Eastern Standard that are opening and re-opening, respectively, sometime in the middle of the year. I am sure that there are others, but they have been a bit more shy about announcing their arrival to the scene.\n10. Created some drinks.\nSome being 59 posted here in 2022. Part of these were created at Drink and others at home, and many of them got served to guests throughout the year. The\nDevil's Highway\nwas created when a guest made a request for \"tequila and Scotch\" in an Old Fashioned sort of format and did not mean smoky mezcal. Old Fashioned requests were pretty common, and I even crafted a tropical one called the\nPickwick Club\nand another Scotch one called\nBlues from a Gun\n. 2022 was also a big year for Espresso Martinis, and I got creative; one of my most popular ones was preceded with a question if they're adventurous and/or do they trust me. If so, they got\nCoffee's For Closers\nnamed after a line from the movie\nGlengarry Glen Ross\nthat also has \"ABC: Always Be Closing\" but here the ABC was \"Averna Benedictine Coffee liqueur (+ a whole egg)!\" One time during the Summer, I eventually had 10 of my 12 bar guests drinking this Flip as they communicated how great it tasted to the others. A request for \"Bourbon and vanilla\" made me think of Don's Spices #2 (vanilla and allspice liqueur) which sent things in a tropical direction with\nCave-In-Rock\n. For egg white Sours, there's was the Pisco Sour riff the\nSouth American Honey Bee\nand the Amaretto Sour riff the\nAm-Am Sour\n(the second Am is for amaro). Two inspired by art museum visits were\nAll of Freud's Beautiful Women\nand\nClown Car\n(with overlapping structures although the second one is amari-driven). And then there's the Sazerac variation based off of a Ferrari (Fernet-Campari) and Red Hook mashup that I called the\nTrash Polka\n.\nI traditionally cap off the list at 10 with that last one or two being a challenge, but not this year.\nLast year\n, I had one of the 10 being \"Increased my bartender-author cat herd\", and we did gain one on a year ago that broke the author pattern of Embury and Boothby with the addition Coley after Savoy bartender Ada Coleman. With 2022 wrapping up, I am curious where 2023 will bring me. I did mention two trips in the first half of the year, and I should be appearing on an industry podcast sometime in January. But other than that, it will be fun to find out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQnPk9bzdNQbXqqEmog6Y2-ryAxKxxGgrMY28Si9pU-sZDnnoc2O4Fknxokxy3xajqnIMRvjj0z5LX5pp2cOotZzLKVR3vXEcAxLaWmDMlZsnlb3DNLA_IKoLz3mu5q0wpsqk2qzJ603NznQIqReS9POpvaxb2Sv6Bj8kxBFBEkJG7zc8AM2ontZqzQ/s320/fred_tiki_drink_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOT3IUCHWTjhFbkJOb0iznIRTomb5eJ4wbHip9YvzOUDPz2A1OHtoEGQijBy35tuOqpeglMXFF2diUXPVlJh7ggdtad-Cjrgr_nwf_brLt5hPAqq_BsVhiDuMTEF9wNnGpFPtEpXEYCFGNvvVQ8OVbK2g9HdEIi3_HePQApWT8Eqd24Caicn3ULshOEQ/s320/fred_hotaling_drink_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitL6IEUuFU9nSb5Wy9SKl6pMaW4DKNfH5U8qild6iS7FT_ZNPKsmwmEnBvvW362XSB3SPFRusZjAr5MfKDmsXEVrBEAElIgg6OU9xpETwrbGvi1iGqg421tgVta7g0Z3AGHXW58tL60i0LmWM5YkCWPhJ5b-ewm563_7btpIj0K8RAe4IGHl10KYzMHw/s320/fred_jameson_ireland_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcDKef74NPXAUXE7OiOvsJ_tbkfynHOnyPE8mYUyZXPe8WrZ6_3bDj8B3WutNsymA3NonVxdQQCncEVQGXNHSoFBjXon_FXZhbkqRryCxXhAsNylUQh6w2Ie0gffff8ug43cruqOPaYs4ujLXpvA_JKxIpHnVfc0AKxdD6UiExCp2603O5L7YlPEK2Q/s320/fred_sazeracrecipe_drink_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpikmclxvOzTrHRt3BuRYBZWJzVWv-voOgtscFzSd804Rx62PkVfGRp-fmVAuX4_CA2NxVzk564dGF3yDN6BzoTRjF_iAVTiPx4gmFqlanfusRhcggUW8YUorM1kl5ZSWcPnmThfIBtUWCRpbKlcvCSIo9J6VyU4h2Ke6WsvJ8GboNCyQY1ITme-QyQ/s320/leaffall0944.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQnPk9bzdNQbXqqEmog6Y2-ryAxKxxGgrMY28Si9pU-sZDnnoc2O4Fknxokxy3xajqnIMRvjj0z5LX5pp2cOotZzLKVR3vXEcAxLaWmDMlZsnlb3DNLA_IKoLz3mu5q0wpsqk2qzJ603NznQIqReS9POpvaxb2Sv6Bj8kxBFBEkJG7zc8AM2ontZqzQ/s800/fred_tiki_drink_400.jpg", "comment_count": 0 }, { "title": "conquistador", "url": "https://cocktailvirgin.blogspot.com/2023/01/conquistador.html", "published": "2023-01-01T08:00:00.037-05:00", "updated": "2023-01-01T08:00:00.207-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "PDT Cocktail Book", "year": 2008 }, "categories": [ "bitters (orange)", "egg white", "lemon juice", "lime juice", "rum", "simple syrup", "tequila" ], "ingredients": [ "1 oz Aged Dominican Rum (Bacardi 4 Year)", "1 oz Blanco Tequila (Avion)", "3/4 oz Simple Syrup", "1/2 oz Lime Juice", "1/2 oz Lemon Juice", "2 dash Orange Bitters (Angostura Orange)", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, and strain into a coupe glass.", "body_text": "1 oz Aged Dominican Rum (Bacardi 4 Year)\n1 oz Blanco Tequila (Avion)\n3/4 oz Simple Syrup\n1/2 oz Lime Juice\n1/2 oz Lemon Juice\n2 dash Orange Bitters (Angostura Orange)\n1 Egg White\nShake one round without ice and one round with ice, and strain into a coupe glass.\nTwo Sundays ago, I delved into Steve the Bartender's\nCocktail Guide\nand spotted the Conquistador that was crafted by Sam Ross in 2008. A split base rum and tequila egg white Sour seemed so delightful that I did not bother to confirm if I had tried it before. Alas, I had it from the\nPDT Cocktail Book\n, but that was drink was\n11 years ago\n. Revisiting it, the Conquistador attacked with a lemon and agave nose. Next, a creamy lime sip sailed into tequila, rum, and lemon-lime flavors on the swallow with an orange peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddunpIw_bkpKx0z1-ClfacNPcXL6vsEb5P8Y6thZiSqjsdJ0b8IQ55wD6_cTz_xRgtoEyG9ChjsoDVb34S41wSzryqr5-gsltPy7bSSTHiZKJnEQmBpPLjoI6929mNyf7Qr6XGgytMzgYmD4ovhNyxpl3p7ppQUIjq95R8SSdTcddLnYsrRJz3VNd8Q/s320/conquistador7220.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddunpIw_bkpKx0z1-ClfacNPcXL6vsEb5P8Y6thZiSqjsdJ0b8IQ55wD6_cTz_xRgtoEyG9ChjsoDVb34S41wSzryqr5-gsltPy7bSSTHiZKJnEQmBpPLjoI6929mNyf7Qr6XGgytMzgYmD4ovhNyxpl3p7ppQUIjq95R8SSdTcddLnYsrRJz3VNd8Q/s800/conquistador7220.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2022 ::", "url": "https://cocktailvirgin.blogspot.com/2023/01/freds-picks-for-top-cocktails-of-2022.html", "published": "2023-01-01T10:00:00.272-05:00", "updated": "2023-01-01T10:00:00.208-05:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "At the end of 2010, someone asked what my favorite drink of the year was, and I lacked an answer at first for there were so many good options to chose from. My choices were influenced by two factors – tastiness and uniqueness; it had to be both memorable and worth repeating. In the past years, I did one post for drinks that I had out at bars and one post for drinks that I had at home; however, as I found myself going out less due to my work schedule and other factors, I cut it down to one post a few years ago. Each month here was selected for when the drink post appeared and not when it was enjoyed (unlike my real time\nInstagram\naccount, I have a two week delay here before it goes live to give myself an ample window to write). Without further ado, here is the thirteenth annual installment of my best drinks for the year with a runner up or two listed.\nJanuary:\nThe theme for the month is love, and both of these recipes saw some action getting remixed at Drink this past year. For a winner,\nLove & Murder\nas Nicholas Bennett's oddball Chartreuse-Campari Daiquiri of sorts at Porchlight in New York City named after a Broadway play. For a runner up, Death & Co.'s Clover Club riff,\nLove Bug\nby Sam Penton, took things in an agave and pineapple direction that was a crowd pleaser.\nFebruary:\nThe theme here seems to be Manhattan riffs, and they were rather close. I guess for a winner,\nThe End is Nigh\ncommunicated by Cure's Neal Bodenheimer in\nLift Your Spirits\nhad a great bitter backbone of Amaro Sibilla to bolster the Bonal. I did get a lot of traction at work from the Little Italy-esque\nLast American Hero\nthat I sourced on\nReddit\n's cocktail forum from an user I only know by their handle 1000YearOldStreet.\nMarch:\nBoth of March's drinks got a bit of play at Drink this year. When a guest asked for a\nHolland Razor Blade\n, I knew how to make one but had never made one before; researching that drink from Charles H. Baker's adventures led me to the NYC update called the\nMexican Razor Blade\nthat swapped the Genever for tequila or mezcal and added in some vegetal touches. For a runner up, I enjoyed the\nKnight\nfrom David Embury as his Sidecar with Chartreuse that turned out to work superbly with other spirits besides Cognac.\nApril:\nApril was the first challenging month, but I decided upon Kelsey Chase's\nGround Control to Major Tom\non Backbar's space-themed menu. For runners up were two NYC drinks: Joaquin Simo's\nCharming Man\nat Pouring Ribbons akin to a mezcal Negroni and Al Sotack's\nDial 'M'\nat Death & Co. that got me thinking about maple syrup (see yesterday's year end wrap up).\nMay:\nMay was also a difficult choice, but I narrowed it down to the theme of Boston drinks. I gave the top nod to the one that I had where it was invented, namely Brian Callahan's\nSmoking Section\nat Coquette that utilized an elegant and complex Armagnac that I went out and purchased for home. The other two were Ryan Lotz's\nFernet Flip\nat the Hawthorne that mollified the Fernet with two other herbal liqueurs and\nThe Accent\ncreated at Backbar and influenced by a Ran Duan drink at the Baldwin Bar.\nJune:\nI rather enjoyed the London recipe\nMind Maps\ncreated by Will Meredith at Lyaness and based off notes he found in certain blended Scotches. For runner up, I went old school with Robert Vermeire's\nYellow Parrot\n; I had a collection of Drink regulars who came to me for absinthe-laden drinks, and this was a great one I pulled out from 1922 that held up. Moreover, for name alone, I need to acknowledge the\nPineapple Death Squad\n.\nJuly:\nWith my mint patch at its peak and with my copy of\nThe Bartender's Manifesto\nin hand, I selected the tropical-Scotch mint Julep\nRiki Tiki Tavi\nfor July. The runner up was Tom Richter's\nPost Modern\ngiven the fascination with sloe gin at Drink (regulars requested the Charlie Chaplin all the time) and my interest in the Modern and Ted Haigh's sloe gin-free riff the Modernista this past year.\nAugust:\nDespite it being rather warm, I opted for a dark spirits stirred number called\nThe Upstart\nby Jim Betz at Eleven Madison Park since dark rum, rye, sherry, and Cynar can do no wrong. For a runner up, Jon Mateer's\nThe African Queen\nat TPC Sawgrass in St. Augusteen was a complex and herbal Old Fashioned; it reminded me of Death & Co. recipes from their new book; during my trip to Ireland, Jon was one of the fellow bartenders on the adventure, and I learned that he had spent some time at one of the Death & Co. outposts.\nSeptember:\nThe\nBrown Bittered Stirred\nread as an orange-tinged Little Italy, and this recipe from Jason Schiffer at 320 Main did not disappoint. Also getting a nod for the month was Backbar's\nHummingbird\noff of their bird-themed menu with its chocolate-floral notes on top of a funky rum Daiquiri.\nOctober:\nThe\nRoaring 50s\nfrom Declan McGuirk at the American Bar in London was an elegant stirred tequila drink. For runners up, I went with two older Drink recipes: John Gertsen's\nCaesar Cardini\nnow on the menu at the Wig Shop, and the\nAndrew Square\nbitter Manhattan variation that I found in the \"Drinks of Drink\" notebook.\nNovember:\nFor top honors this month, I opted for the\nDark in the Corner\nby Turk Dietrich from the new\nCure: New Orleans Drinks and How to Mix'Em\nbook as a Cognac nightcap. For honorary nods, two drinks from Portland need to be mentioned: the mezcal-based\nIn Absentia\nat Teardrop Lounge and the rum-mezcal Vieux Carre\nPiano Hands\nby Mike Treffehn at Rum Bar.\nDecember:\nAnother challenging month, but the smoky whisky nightcap with an orange finish of\nCoffee & Cigarettes\nby Chad Austin was quite enjoyable. Andrew Rice's Don't Give Up the Shift mezcal riff at Attaboy called\nAll Hands on Deck\nand Matt Robold's Cognac-rum\nObstructed Vieux\nwere two stirred numbers that were worthy of mention.\nKindred Cocktails:\nAs a side note to yesterday's list of drinks that I created and was proud of, the top 5 drinks that I did not mention before but were highly rated on the\nKindred Cocktails\ndatabase by scoring plus number of folks who rated it there were:\nThe Drink of Insignificance\nas my hybrid of Cure's The Drink of Laughter and Forgetting and the Red Hook.\nBroadway Nights\nas cross of David Embury's Knight with a rye-mezcal Manhattan.\nFleur Carre\nas a request at Drink for a flowery De La Louisiane.\nVaquero\nwhich worked both as an Old Fashioned as well as an up drink of an herbal rye-mezcal concept (the idea progressed into the Devil's Highway and other recipes). And\nSongs My Mother Taught Me\nas a mezcal take on Brick & Mortar's Khartoum crossed with Backbar's Scarecrow.\nOverall, it was a good year of cocktailing with the exception that I did not spend much time at other folks' bars across town. Mathematically, I was able to cut down my list of 300-something drinks this year to 12 best drinks of the month, 17 runners up, and 1 honorable mention for name. Good luck to all of your imbibings in 2023!", "images": [ "https://blogger.googleusercontent.com/img/a/AVvXsEhEv6gnk90Mp0y0kwuGPnM24YrCLso185l0Cs3Dyqrghk_QFOC7m1RawQHWemBrfyMH2tDb4ETN4ElM9QNBlmnrS10CvssEWqgTpcDjELX9hiVrd0Kv6COHCc4h80QBr1GXzsggvkurm5JGsKv_SI667IPOHFOkyKzV5vGmrH91BtTvTGCa3jwM2iBN3w", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCAjiOMS8l600AXWCW2rweyGxnc6sai-azzs19U3zncbenHk9p2qPpOXI5mRy6kfVPX1CBbbDm1KZAWbZqsoXX-0rVuHR1Fbmv3_rXsI5WFKM0QKjlf5h6V8THyPQE-j3FOvf7N4vcZ1WBLx9JvlBzAFDRckkos3Ympe2Ye5sWcvJa9TL3aBAhAd3zw/s320/groundcontrol2majortom.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaUGbIk9Rv9Sh4dzJktG2EHo_oln6CngtkKsVB7caErkC9bFQuNilxdqGdya-tweX5Dit-eHkmqZZi2gNXZlv5c5ZdBQrTK6yq-3IpglB0j-D7h6LWFSamsHH4eLpAWva8OeEXrxct72ebtnlZvSdPFv18pYKJOH9JrqJOFbE9xKshj8lBcsZ494R8Q/s320/rikitikitavi6982.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-kU6qKWWz9f2jFMIRZRwK3CrJ0XTP8x_bXMHgYc5q4DcVFXJcaURqSuWTin_rhk1tBjORclX3h3p-myjisTqGsIR7Tj6u729Kap5MdxnzXbGqeU6aL_xfYDMLe8Xrkg_dxkxPPP67KRfBK9dFmcxffASNxmQB8b-DLZ4q22-cJS691yaNjlcwkNCwA/s320/hummingbird1801.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1296dHPO5a1Q8KBYjK-4AbEYq5RdWaWl-xjNQNRbSnNOPwhAnGO6ejhqv0qqe3clexfSTGIwM3rIhz5JFp5uF75oMsunKtcdDQXeQ9A0IOWxKhKDpIuhMDFpG7Y5CgUosc77Dz-fF7HbJ9FMflIjluW0QrLblYZie3iooBQsheg_NmBfEzdl_Fe_Pg/s320/caesarcardini0815.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/a/AVvXsEhEv6gnk90Mp0y0kwuGPnM24YrCLso185l0Cs3Dyqrghk_QFOC7m1RawQHWemBrfyMH2tDb4ETN4ElM9QNBlmnrS10CvssEWqgTpcDjELX9hiVrd0Kv6COHCc4h80QBr1GXzsggvkurm5JGsKv_SI667IPOHFOkyKzV5vGmrH91BtTvTGCa3jwM2iBN3w=s800", "comment_count": 1 }, { "title": "halls of power", "url": "https://cocktailvirgin.blogspot.com/2023/01/halls-of-power.html", "published": "2023-01-02T08:00:00.035-05:00", "updated": "2023-01-02T08:00:00.264-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Travis Bickel", "source": "Kindred Cocktails", "year": null }, "categories": [ "benedictine", "cynar", "scotch", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Wild Turkey 101° Rye (Rittenhouse)", "1/2 oz Cynar", "1/3 oz Sweet Vermouth (Cocchi)", "1/3 oz Benedictine", "1/3 oz Scotch (Cutty Sark Prohibition)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Wild Turkey 101° Rye (Rittenhouse)\n1/2 oz Cynar\n1/3 oz Sweet Vermouth (Cocchi)\n1/3 oz Benedictine\n1/3 oz Scotch (Cutty Sark Prohibition)\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago, an interesting recipe was posted on\nKindred Cocktails\nby Travis Bickel who I follow on\nInstagram\nas Cocktails.At.3. The recipe was the Halls of Power that had the rye whiskey modified by the Cynar-Benedictine duo seen in the the\nFilthy Rich\nand\nDeath on the Installment Plan\n. In the glass, it provided a rye and herbal bouquet to the nose. Next, grape and caramel notes on the sip flowed into rye, herbal, and Scotch flavors on the swallow with a vegetal and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahNXI22LULocXH_5TJJikRK1k2m7qPAjbdqn5eMwjwbeoVZl9OydwG6A8MSx_uK8MI4NVoIoE0dC71tlehP97ORmod_zx-dnszxIVmodvWffOdQrMVIauzjAHubWtqsSO4Xeo1V_4mR95u5hqO0oTlhBO_XpHNEitBXTSMHzyyrgj9wWTn4kuSBGCwA/s320/hallsofpower7223.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahNXI22LULocXH_5TJJikRK1k2m7qPAjbdqn5eMwjwbeoVZl9OydwG6A8MSx_uK8MI4NVoIoE0dC71tlehP97ORmod_zx-dnszxIVmodvWffOdQrMVIauzjAHubWtqsSO4Xeo1V_4mR95u5hqO0oTlhBO_XpHNEitBXTSMHzyyrgj9wWTn4kuSBGCwA/s800/hallsofpower7223.jpg", "comment_count": 0 }, { "title": ".38 special", "url": "https://cocktailvirgin.blogspot.com/2023/01/38-special.html", "published": "2023-01-03T08:00:00.037-05:00", "updated": "2023-01-03T08:00:00.222-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michael Madrusan", "source": "Little Branch", "year": 2007 }, "categories": [ "amaro", "chartreuse (yellow)", "scotch" ], "ingredients": [ "2 3/8 oz Blended Scotch (Famous Grouse)", "3/8 oz Yellow Chartreuse", "3/8 oz Amaro CioCiaro" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 3/8 oz Blended Scotch (Famous Grouse)\n3/8 oz Yellow Chartreuse\n3/8 oz Amaro CioCiaro\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Tuesdays ago, I splurged on a bottle of Amaro CioCiaro after seeing several New York City recipes that call for it; I had held off since I own Amer Picon and Torani Amer, and I had always thought that CioCiaro was only used as a substitute for Picon. The price was right, so I bought one to test it out. The recipe that I started with was the .38 Special from Sasha Petraske's\nRegarding Cocktails\n. Michael Madrusan crafted this at Little Branch in 2007, and he described how Sasha fought him on the name for it sounded too violent. Michael countered that it had relevance due to the recipe measurements and was no more violent than the French 75. About a month later, Sasha came around on the name. Once prepared, it shot forth with a lemon, Scotch, and herbal aroma. Next, caramel and honey notes on the sip loaded up a Scotch, caramel, herbal, and orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYEMJIj1Vo-GXAITe3gTMlcWmJUEbn64bb4j1bdrlB5kPFRK1EknjTP2CZwpXvt6tdXnNShQYsiCYvuzP4nU_FFnQVtmmZ_qlmq9NRSrktFMcFLJDa_DIJmll7XYfY1JfBi_BMRPCLw0DqCKtjvKjTCHlIv1ZUUjrK2LXOMDPLZNojFyiuh21Riy0Gw/s320/38special7225.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYEMJIj1Vo-GXAITe3gTMlcWmJUEbn64bb4j1bdrlB5kPFRK1EknjTP2CZwpXvt6tdXnNShQYsiCYvuzP4nU_FFnQVtmmZ_qlmq9NRSrktFMcFLJDa_DIJmll7XYfY1JfBi_BMRPCLw0DqCKtjvKjTCHlIv1ZUUjrK2LXOMDPLZNojFyiuh21Riy0Gw/s800/38special7225.jpg", "comment_count": 1 }, { "title": "cosmonaut", "url": "https://cocktailvirgin.blogspot.com/2023/01/cosmonaut.html", "published": "2023-01-04T08:00:00.042-05:00", "updated": "2023-01-04T08:00:00.209-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sasha Petraske", "source": "Milk & Honey", "year": 2004 }, "categories": [ "gin", "lemon juice" ], "ingredients": [ "2 oz Gin (Beefeater)", "3/4 oz Lemon Juice", "1 heaping bsp Raspberry Preserves (Spencer Trappist)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Gin (Beefeater)\n3/4 oz Lemon Juice\n1 heaping bsp Raspberry Preserves (Spencer Trappist)\n(3/8 oz Simple Syrup for balance)\nShake with ice and strain into a cocktail coupe.\nI had mentioned the Cosmonaut that I had spotted in Steve the Bartender's\nCocktail Guide\n, and Andrea picked up a raspberry preserves when she went shopping two Wednesdays ago. Therefore, I turned to Sasha Petraske's\nRegarding Cocktails\nwhere I had first learned of the recipe. This was one of Sasha's creations circa 2004 at Milk & Honey that was named as a jab at the popularity of the Cosmopolitan. Sasha most likely modeled the recipe after the Marmalade Cocktail in the 1930\nSavoy Cocktail Book\n. Overall, the concept felt like an egg-free\nClover Club\n, so I gave it a go. When I built it in the shaker tin, it was awfully tart so I added simple syrup until it was in the ballpark of acceptable for my palate. Similarly,\nDifford's Guide\nrecommends three spoons of raspberry jam and warns \"don't scrimp on the quality or amount of raspberry jam used.\" In the glass, it launched to the nose with raspberry and juniper-pine aromas. Next, lemon with red berry notes on the sip cruised into gin and tart raspberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBDrf81fKNNCeS0LtqX4mHCQ6h81TWOdqfiUF3fSLDYrAaWXcam3FpFS5xSFTQbJHp4ew6VMQzXD3x3mWgRbdwOL9kVYgSErEQ-Wx8kQCX24wrzCVloEAhYNMiqtG-q3nzYy55FTJQKEpDCFDkCMwX6sJOMbSQlzBXC0FbU_cVa5KDlDMXTYsvSkw7w/s320/cosmonaut7228.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBDrf81fKNNCeS0LtqX4mHCQ6h81TWOdqfiUF3fSLDYrAaWXcam3FpFS5xSFTQbJHp4ew6VMQzXD3x3mWgRbdwOL9kVYgSErEQ-Wx8kQCX24wrzCVloEAhYNMiqtG-q3nzYy55FTJQKEpDCFDkCMwX6sJOMbSQlzBXC0FbU_cVa5KDlDMXTYsvSkw7w/s800/cosmonaut7228.jpg", "comment_count": 0 }, { "title": "under the kilt", "url": "https://cocktailvirgin.blogspot.com/2023/01/under-kilt.html", "published": "2023-01-05T08:00:00.029-05:00", "updated": "2023-01-05T08:00:00.238-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Adam Bagby", "source": "Copper Common", "year": 2013 }, "categories": [ "absinthe", "applejack", "bitters (other)", "scotch", "walnut liqueur" ], "ingredients": [ "1 oz Blended Scotch (Cutty Sark Prohibition)", "3/4 oz Laird's Applejack (Laird's Bonded)", "1/2 oz Walnut Liqueur (Russo Nocino)", "4 drop Lemon Bitters (1 dash Berg & Hauck)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed old fashioned glass, and garnish with lemon oil from a twist.", "body_text": "1 oz Blended Scotch (Cutty Sark Prohibition)\n3/4 oz Laird's Applejack (Laird's Bonded)\n1/2 oz Walnut Liqueur (Russo Nocino)\n4 drop Lemon Bitters (1 dash Berg & Hauck)\nStir with ice, strain into an absinthe-rinsed old fashioned glass, and garnish with lemon oil from a twist.\nTwo Thursdays ago, I spied a curious Sazerac riff called Under the Kilt on the\nKindred Cocktails\ndatabase. The recipe was created by Adam Bagby in 2013 at Copper Common in Salt Lake City, and the combination of Scotch and walnut liqueur reminded me of Damon Boelte's\nStorm King\n. Once built, it gave forth a lemon and anise aroma. Next, rich notes from the walnut liqueur and malty Scotch on the sip were chased by smoky Scotch, apple, and walnut flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA796YpAKiNI2f5Ue8KXiP-i0xPk5rkwuY6QXNnJE6S4xmGVk5znRst5n0ZV-0Li8JwlFy2ADw5S5muEN_jFm0AOHNjxqvJ8MR0lQo8S_r7YIfAJHKE-dUiPE7Kkw67i1kJuu3rJOti33DqwPvvwAcUHxPkWnOa6ETbRgN4ARbf1TRfCojk0cSxRuIw/s320/underthekilt7229.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA796YpAKiNI2f5Ue8KXiP-i0xPk5rkwuY6QXNnJE6S4xmGVk5znRst5n0ZV-0Li8JwlFy2ADw5S5muEN_jFm0AOHNjxqvJ8MR0lQo8S_r7YIfAJHKE-dUiPE7Kkw67i1kJuu3rJOti33DqwPvvwAcUHxPkWnOa6ETbRgN4ARbf1TRfCojk0cSxRuIw/s800/underthekilt7229.jpg", "comment_count": 0 }, { "title": "dahlia's revenge", "url": "https://cocktailvirgin.blogspot.com/2023/01/dahlias-revenge.html", "published": "2023-01-06T08:00:00.048-05:00", "updated": "2023-01-06T08:00:00.241-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Eric Alperin", "source": "The Varnish", "year": null }, "categories": [ "honey", "lemon juice", "mezcal" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder.", "body_text": "2 oz Mezcal (Fidencio)\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder.\nTwo Fridays ago, I was listening to an episode of the\nCocktail College\npodcast on the Clover Club, and host Tim McKirdy mentioned that he went to the Varnish in Los Angeles, and he was served the Dahlia's Revenge with the explanation that it was one of Eric Alperin's favorite drinks. When I heard the recipe, it reminded me of the\nRed Grasshopper\nwith mezcal and lemon instead of tequila and lime (I learned of the recipe from his book\nUnvarnished\n). Moreover, it made sense when I recalled how Eric Alperin took a liking to the Genever-simple syrup\nHolland Razor Blade\nfrom Charles H. Baker Jr. circa 2009, and he gave it new life akin to Murray Stenson and the Last Word.\nThe Dahlia's Revenge proffered a smokey, vegetal, and red pepper aroma. Next, honey and lemon on the sip retaliated with smoky mezcal and spice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeQ8qg45udY2y8hzfpPQxGEIYJEDRq1Q4EuNZ28PBQR9z8HM_PYcXCO8dajl3tOC1dALjrYwzsWm9rFbxtaPTS6HuUL4f142vGd-83gBpr4W-Vs0n8oRDSv-8u2Jy5saVsozOeBw3YI_ZeCTfprGgdFEqqPiFoY27QlS77dKFYFwwGysJyOquCSdQOw/s320/dahliasrevenge7231.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeQ8qg45udY2y8hzfpPQxGEIYJEDRq1Q4EuNZ28PBQR9z8HM_PYcXCO8dajl3tOC1dALjrYwzsWm9rFbxtaPTS6HuUL4f142vGd-83gBpr4W-Vs0n8oRDSv-8u2Jy5saVsozOeBw3YI_ZeCTfprGgdFEqqPiFoY27QlS77dKFYFwwGysJyOquCSdQOw/s800/dahliasrevenge7231.jpg", "comment_count": 0 }, { "title": "anchorage", "url": "https://cocktailvirgin.blogspot.com/2023/01/anchorage.html", "published": "2023-01-07T08:00:00.037-05:00", "updated": "2023-01-07T08:00:00.199-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2017 }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "gin", "sherry" ], "ingredients": [ "2 oz Gin (Tamworth Garden White Mountain)", "1/2 oz Fino Sherry (Tio Pepe)", "1/2 oz Yellow Chartreuse", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Gin (Tamworth Garden White Mountain)\n1/2 oz Fino Sherry (Tio Pepe)\n1/2 oz Yellow Chartreuse\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Saturdays ago, I was perusing the\nBartender's Choice\napp for a cocktail to wrap up the evening. There, I spied the Anchorage that was Sam Ross' 2017 riff at Attaboy on the\nAlaska\n. It reminded me of the dry vermouth instead of Fino sherry\nPuritan Cocktail\nthat has been my go-to Alaska riff; both recipes dry out the liqueur's effect as well as put it in check slightly. One prepared, the Anchorage migrated to the nose with lemon, juniper, and herbal aromas. Next, crisp white wine notes balanced by a honey-tinged sweetness on the sip led into gin and mint-herbal flavors on the swallow with an orange peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0ux0WYOmlIr8oQ7tJYqNeIqR7TxqNso-0uQTET0UwmZROGtaAK0-LEc8akDTGJ-UfuUA_UqqBvHoT87Gubfvpb8GGb4hAnyYOSQNTwKEngXatr5feFBflTEb1FxDr_7G0oQr8XLnEiN_9Umse3XZnQ-Ba49GyAPQFuRxWWRDBLhrX6zC2d1UlP0qoQ/s320/anchorage7233.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0ux0WYOmlIr8oQ7tJYqNeIqR7TxqNso-0uQTET0UwmZROGtaAK0-LEc8akDTGJ-UfuUA_UqqBvHoT87Gubfvpb8GGb4hAnyYOSQNTwKEngXatr5feFBflTEb1FxDr_7G0oQr8XLnEiN_9Umse3XZnQ-Ba49GyAPQFuRxWWRDBLhrX6zC2d1UlP0qoQ/s800/anchorage7233.jpg", "comment_count": 0 }, { "title": "cab calloway", "url": "https://cocktailvirgin.blogspot.com/2023/01/cab-calloway.html", "published": "2023-01-08T08:00:00.044-05:00", "updated": "2023-01-08T08:00:00.229-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Tiffanie Barriere", "source": "One Flew South", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "bitters (orange)", "sherry", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Rye Whiskey (Rittenhouse)", "1/4 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Dry Vermouth (Noilly Prat)", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist. On", "body_text": "1 1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Rye Whiskey (Rittenhouse)\n1/4 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Dry Vermouth (Noilly Prat)\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist. On\nInstagram\n, the drink creator recommended, \"Be sure to play some of Cab's Music as you sip. It makes it taste better.\"\nOn Christmas Day, I was in a need of an aperitif before we set off to have a large dinner at a friends' house. Within my new purchase of Robert O. Simonson's\nModern Classic Cocktails\n, I had spotted the sherry-based Cab Calloway created by Tiffanie Barriere during her time at Atlanta's airport bar One Flew South. She named it after the \"famed and flamboyant bandleader from the early twentieth century.\" The oxidized sherry and apricot duo here reminded me of Joaquin Simo's\nFlor de Jerez\n, so I was game. Once prepared, the Cab Calloway orchestrated a lemon oil over rich, nutty sherry aroma. Next, grape with a hint of fruit on the sip flowed into nutty sherry, rye, and apricot flavors on the swallow with an allspice and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVg7ZafR5eS7eGKgtWgf-NaKKQyB-xSzy_z9mYMb6NlHJ-1_LIRMOHoCJSFa4uiApC6QJEmnJYOaCJPrNDUsQpRDB__HdhdE9OMQ_-MLK1PRf68uGbYqVcdALhVZb9jqQURCwCi3SgmM6WagzJWrnCFy9aayz9yIGS0Uw20LG6Bi_rzfaMx__fpNoxA/s320/cabcalloway7235.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVg7ZafR5eS7eGKgtWgf-NaKKQyB-xSzy_z9mYMb6NlHJ-1_LIRMOHoCJSFa4uiApC6QJEmnJYOaCJPrNDUsQpRDB__HdhdE9OMQ_-MLK1PRf68uGbYqVcdALhVZb9jqQURCwCi3SgmM6WagzJWrnCFy9aayz9yIGS0Uw20LG6Bi_rzfaMx__fpNoxA/s800/cabcalloway7235.jpg", "comment_count": 0 }, { "title": "berlin in the 70s", "url": "https://cocktailvirgin.blogspot.com/2023/01/berlin-in-70s.html", "published": "2023-01-09T08:00:00.060-05:00", "updated": "2023-01-09T08:00:00.204-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Billy Dollard", "source": "Cure: New Orleans Drinks and How to Mix ’Em", "year": null }, "categories": [ "bitters (aged)", "lemon juice", "mezcal", "orange juice", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Mezcal (Fidencio)", "1 oz Blanco Tequila (Avion)", "1 oz Orange Juice", "1/2 oz Lemon Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass full of ice, and garnish with an orange slice accented with 7 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged).", "body_text": "1 oz Mezcal (Fidencio)\n1 oz Blanco Tequila (Avion)\n1 oz Orange Juice\n1/2 oz Lemon Juice\n1/2 oz Cinnamon Syrup\nShake with ice, strain into a double old fashioned glass full of ice, and garnish with an orange slice accented with 7 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged).\nFor a drink two Mondays ago, I returned to\nCure: New Orleans Drinks and How to Mix ’Em\nand spotted Berlin in the 70s. The recipe was attributed to bartender Billy Dollard who was inspired by Cure bartender Maks Pazuniak who was tinkering with a recipe that he was calling New York in the Seventies (that recipe will post here in 5 more days) right before he was leaving for New York City. Billy named his drink after a group of Germans who ordered shots of tequila and mezcal with cinnamon-dusted orange wedges as chasers. I was introduced to this\nphenomenon\nin 2009 by John Gertsen at Drink, and it too inspired me to create a recipe soon after using that combination dubbed\nPeniques\n. Once shaken and strained, Berlin in the 70s welcomed the nose with a cinnamon bouquet. Next, orange and lemon notes on the sip progressed into smoky agave and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfmCTyv7qVl9IuL05w41rxBKeLGI8IeSsyS25yNElovKYe8z-hyhqX1jY8QM49QX37_FTqf7zFTUU7ZW4ks5WaQ8Zww0X77z4GlmersbV2g1ZOWM2_XV8_LL5Aeak8gMzIsNXUqPn39cMYb-78spqFc5_0wqI3Eq6PbYoSq8YGyh47tCNWtG_ET8Faw/s320/berlin70s7237.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfmCTyv7qVl9IuL05w41rxBKeLGI8IeSsyS25yNElovKYe8z-hyhqX1jY8QM49QX37_FTqf7zFTUU7ZW4ks5WaQ8Zww0X77z4GlmersbV2g1ZOWM2_XV8_LL5Aeak8gMzIsNXUqPn39cMYb-78spqFc5_0wqI3Eq6PbYoSq8YGyh47tCNWtG_ET8Faw/s800/berlin70s7237.jpg", "comment_count": 3 }, { "title": "shade thrower", "url": "https://cocktailvirgin.blogspot.com/2023/01/shade-thrower.html", "published": "2023-01-10T08:00:00.025-05:00", "updated": "2023-01-10T08:00:00.195-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Freddy Schwenk", "source": "Imbibe Magazine", "year": 2023 }, "categories": [ "aperol", "averna", "bitters (Angostura)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Averna", "1/2 oz Sweet Vermouth (Cocchi)", "1/4 oz Aperol", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Averna\n1/2 oz Sweet Vermouth (Cocchi)\n1/4 oz Aperol\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I received the January/February 2023 issue of\nImbibe Magazine\nin the mail that contained the Shade Thrower by Freddy Schwenk at Geist in Nashville. The combination reminded me of an Aperol-tinged\nRhythm & Soul\nas well as a\nFinishing School\nwith Aperol instead of Campari. Once prepared, the Shade Thrower gave forth an orange, Bourbon, and caramel aroma. Next, grape and caramel notes mingled on the sip, and that was followed by Bourbon, orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvNQsB8__eOV_4AWDgysSLlRYFWb6tJebmOqHLCKgJ6j_KKjG9Rn5ctH01dAhxT89UCn5FhMauJQVAiUzBu41tn4QgAPK4vneBicfs498GpmINLkOnFivYVezOrNIYmSlctmvTDmCl5KJeX3P_eLGpuLuxF8O6UbKSL5rpn-2SoCNeGuj8AiamztOCQ/s320/shadethrower7239.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvNQsB8__eOV_4AWDgysSLlRYFWb6tJebmOqHLCKgJ6j_KKjG9Rn5ctH01dAhxT89UCn5FhMauJQVAiUzBu41tn4QgAPK4vneBicfs498GpmINLkOnFivYVezOrNIYmSlctmvTDmCl5KJeX3P_eLGpuLuxF8O6UbKSL5rpn-2SoCNeGuj8AiamztOCQ/s800/shadethrower7239.jpg", "comment_count": 0 }, { "title": "unicorn fizz", "url": "https://cocktailvirgin.blogspot.com/2023/01/unicorn-fizz.html", "published": "2023-01-11T08:00:00.046-05:00", "updated": "2023-01-11T08:00:00.220-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Kat Lamp", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro nonino", "cream", "egg white", "gin", "lemon juice", "lime juice", "simple syrup", "soda", "st. germain" ], "ingredients": [ "1 1/2 oz Hayman's Old Tom Gin", "1/2 oz St. Germain", "1/2 oz Amaro Nonino", "1/2 oz Lemon Juice", "1/2 oz Lime Juice", "3/4 oz Simple Syrup", "3/4 oz Heavy Cream", "1 Egg White" ], "instructions": "Shake one round without ice and on round with ice, strain into a Highball glass with 2 oz soda water, and garnish with a long, thin orange twist.", "body_text": "1 1/2 oz Hayman's Old Tom Gin\n1/2 oz St. Germain\n1/2 oz Amaro Nonino\n1/2 oz Lemon Juice\n1/2 oz Lime Juice\n3/4 oz Simple Syrup\n3/4 oz Heavy Cream\n1 Egg White\nShake one round without ice and on round with ice, strain into a Highball glass with 2 oz soda water, and garnish with a long, thin orange twist.\nTwo Wednesdays ago, Andrea and I ventured down to Backbar for Rachel Kopelman's last night, and she was joined by alumni Kat Lamp for moral support. On Rachel's \"Final 50\" cocktail list, besides many classics and some of her own creations were a few of Kat's. While I opted for a Sidecar since I had been hankering for one after hearing the episode on that drink on the\nCocktail College\npodcast, Andrea selected the Unicorn Fizz which lacked a description (although the name reminded me of\nthis one\n). It ended up being a Ramos riff akin to the\nSureau Fizz\nbut with St. Germain and Amaro Nonino as modifiers. When I asked Kat for a back story, she provided that it was a drink of the day, and it became a prank between her and bar manager Sam Treadway since it appeared on a few menus with a different set of ingredients each time. She said that this was the original way that it was concocted though.\nThe Unicorn Fizz welcomed the nose with an orange-herbal aroma. Next, a creamy citrus sip flowed into caramel and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhip7KeLd8Uuz0YefTo29uA1YoTgwVxOwRQShbhhH-8SrdXfPNuhYlHmUViaF-njvveZpDK3r3010TuqJm6qr_WuxTNqSBebpiz7UnwjLTVIEzM3KHU0o7muzbTdcHQNoQk9X5zi4rzlT0cjUgspgh6b88D1OI4uZDYLL0d7GzDXPtv-JV-7oo0JDA8cA/s320/unicornfizz4130.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhip7KeLd8Uuz0YefTo29uA1YoTgwVxOwRQShbhhH-8SrdXfPNuhYlHmUViaF-njvveZpDK3r3010TuqJm6qr_WuxTNqSBebpiz7UnwjLTVIEzM3KHU0o7muzbTdcHQNoQk9X5zi4rzlT0cjUgspgh6b88D1OI4uZDYLL0d7GzDXPtv-JV-7oo0JDA8cA/s800/unicornfizz4130.jpg", "comment_count": 0 }, { "title": "pop gun", "url": "https://cocktailvirgin.blogspot.com/2023/01/pop-gun.html", "published": "2023-01-12T08:00:00.018-05:00", "updated": "2023-01-12T08:00:00.211-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Lion Lion", "year": 2018 }, "categories": [ "bitters (orange)", "calvados", "kahlua", "scotch" ], "ingredients": [ "1 1/2 oz Calvados (Morin Selection)", "1/2 oz Islay Scotch (Laphroaig 10 Year)", "1/2 oz Coffee Liqueur (Kahlua)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Calvados (Morin Selection)\n1/2 oz Islay Scotch (Laphroaig 10 Year)\n1/2 oz Coffee Liqueur (Kahlua)\n2 dash Orange Bitters (Angostura Orange)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Thursdays ago, I opened up the\nBartender's Choice\napp and spotted the Pop Gun as a nightcap idea. The recipe was crafted by Zachary Gelnaw-Rubin at Lion Lion in 2018 as an apple-Scotch riff on the\nRevolver\n. Once prepared, it shot forth with orange oil over coffee, apple, whisky, and smoke aromas. Next a roast-driven sip landed upon apple, coffee, and smoke flavors on the swallow. Overall, it yielded a pleasing fruity and smoky variation on the classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTbtbbe9A45g-PURpu1jnD7ARm18d4SeecxLS1S1GiZkIp71We95QNlMEJRADb4zd2QW5VWeYQfz7v2Yy4oIl4Y8EtdIwWNArfiN2nsuGEW_borEvH8jQLwQ_4fpey4z1VVqUUyqswSThC65fDD2d9GPptFP25F7r3HUpsfE8Gf2H8revWpL_lqH8Ng/s320/popgun7242.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTbtbbe9A45g-PURpu1jnD7ARm18d4SeecxLS1S1GiZkIp71We95QNlMEJRADb4zd2QW5VWeYQfz7v2Yy4oIl4Y8EtdIwWNArfiN2nsuGEW_borEvH8jQLwQ_4fpey4z1VVqUUyqswSThC65fDD2d9GPptFP25F7r3HUpsfE8Gf2H8revWpL_lqH8Ng/s800/popgun7242.jpg", "comment_count": 0 }, { "title": "final cut", "url": "https://cocktailvirgin.blogspot.com/2023/01/final-cut.html", "published": "2023-01-13T08:00:00.045-05:00", "updated": "2023-01-13T08:00:00.230-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.: Welcome Home", "year": 2016 }, "categories": [ "campari", "lemon juice", "raspberry syrup", "rum", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Pikesville Rye (Rittenhouse)", "1/2 oz Booker's Bourbon", "1 tsp Campari", "3/4 oz Lemon Juice", "3/4 oz Raspberry Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass with a large ice cube, and float 1 tsp Hamilton's Jamaican Pot Still Gold Rum (Smith & Cross). Whippersnapper", "body_text": "1 1/2 oz Pikesville Rye (Rittenhouse)\n1/2 oz Booker's Bourbon\n1 tsp Campari\n3/4 oz Lemon Juice\n3/4 oz Raspberry Syrup\nShake with ice, strain into a double old fashioned glass with a large ice cube, and float 1 tsp Hamilton's Jamaican Pot Still Gold Rum (Smith & Cross).\nTwo Fridays ago, I selected Death & Co.'s\nWelcome Home\nbook for the evening's recipe where I was lured in by Tyson Buhler's 2016 Final Cut. Overall, the combination reminded me of the\nWhippersnapper\nwith the whiskey and raspberry Sour concept, but here with overproof spirits and accents of bitter Campari and funky rum. Indeed, the raspberry-Campari combination reminded me of the\nTurn Signal\n, the Palazzo (Russell House Tavern's Campari Week 2014 offering provided in the previous link), and the Negroni-Clover club mashup the\nNegroni Club\n. In the glass, the Final Cut spoke out with a funky rum aroma. Next, a lemon and berry sip stepped into whiskey and bitter raspberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBd4Z8c02v2TCq9LL-60Kw0K_QHVtjswjRNiY7T4FuIueY3OJd4OgxNFjp4e85sxFBIgh2X9xjXEFXeA6DSRp64QA44eZmfIVQGRQVorI5F25_uDQJlz6svpwI5bdmBo3WaslYluYH6hb7VZSLIJe38gNYDH2bO5Uu6ImwDq-jpmPklMAfrEeTP4aiIQ/s320/finalcut7244.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBd4Z8c02v2TCq9LL-60Kw0K_QHVtjswjRNiY7T4FuIueY3OJd4OgxNFjp4e85sxFBIgh2X9xjXEFXeA6DSRp64QA44eZmfIVQGRQVorI5F25_uDQJlz6svpwI5bdmBo3WaslYluYH6hb7VZSLIJe38gNYDH2bO5Uu6ImwDq-jpmPklMAfrEeTP4aiIQ/s800/finalcut7244.jpg", "comment_count": 0 }, { "title": "new york in the seventies", "url": "https://cocktailvirgin.blogspot.com/2023/01/new-york-in-seventies.html", "published": "2023-01-14T08:00:00.040-05:00", "updated": "2023-01-14T08:00:00.214-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Paks Pazuniak", "source": "Something Like This night at the Counting Room", "year": 2011 }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "rum", "scotch", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye (86°)", "1/2 oz Smith & Cross Rum", "1/2 oz Laphroaig Scotch", "1/4 oz 2:1 Demerara Syrup (3/8 oz 1:1)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice. Add a scant 1/4 oz Green Chartreuse to a double old fashioned glass along with a lemon twist and an orange twist, ignite the Chartreuse, and swirl to singe the peels and warm the glass. Strain the chilled drink to extinguish the flame.", "body_text": "1 oz Old Overholt Rye (86°)\n1/2 oz Smith & Cross Rum\n1/2 oz Laphroaig Scotch\n1/4 oz 2:1 Demerara Syrup (3/8 oz 1:1)\n2 dash Angostura Bitters\nStir with ice. Add a scant 1/4 oz Green Chartreuse to a double old fashioned glass along with a lemon twist and an orange twist, ignite the Chartreuse, and swirl to singe the peels and warm the glass. Strain the chilled drink to extinguish the flame.\nAs mentioned a few posts ago, the drink that inspired the\nBerlin in 70s\nat Cure was Paks Pazuniak's New York in the Seventies. Makz served this in 2011 at his Something Like This night at the Counting Room in Brooklyn, and it was published in the\nJupiter Disco: Preservation\nzine in 2021. Below the printed recipe was Maks' lament about how the fire aspect made this drink enviable across the room, and soon the odds were not in his favor as he eventually ended up with broken glass and burnt Chartreuse on the bar top. Luckily, my glass survived the light show and yielded warmth, smoke, and whiskey aromas. Next, caramel notes on the sip led into whiskey, funky rum, smoke, and Green Chartreuse's herbal flavors on the swallow with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5KTAS0EcGQaSyoZs_egTcyyGytDmzVWiEZrmA9TFeV23PsMD2KSMIS8fLEsLPucGGXg7Aa7KcgJ9ENYaKbGoLjO3CxqDXCJ-fGv7rHEcQDSOX4esBvLBIATyvj2H0XetXDNIW1aQFS_-TWjjvZWkVGv-TpOHku6jC6QX-H6oh23arwcSHZi9qQpb7jg/s320/newyork70s7246.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5KTAS0EcGQaSyoZs_egTcyyGytDmzVWiEZrmA9TFeV23PsMD2KSMIS8fLEsLPucGGXg7Aa7KcgJ9ENYaKbGoLjO3CxqDXCJ-fGv7rHEcQDSOX4esBvLBIATyvj2H0XetXDNIW1aQFS_-TWjjvZWkVGv-TpOHku6jC6QX-H6oh23arwcSHZi9qQpb7jg/s800/newyork70s7246.jpg", "comment_count": 0 }, { "title": "bellshire old fashioned", "url": "https://cocktailvirgin.blogspot.com/2023/01/bellshire-old-fashioned.html", "published": "2023-01-15T08:00:00.029-05:00", "updated": "2023-01-15T08:00:00.211-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Mitchell Taylor", "source": "Attaboy", "year": 2018 }, "categories": [ "absinthe", "benedictine", "bitters (Peychaud's)", "cognac", "honey", "whiskey (Rye)" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand 1840)", "1 oz Rye Whiskey (Rittenhouse)", "1 bsp Benedictine", "1 bsp 3:1 Honey Syrup (1/4 oz 1:1)", "2 dash Peychaud's Bitters", "1 dash Absinthe (8 drop Copper & Kings)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 oz Cognac (Pierre Ferrand 1840)\n1 oz Rye Whiskey (Rittenhouse)\n1 bsp Benedictine\n1 bsp 3:1 Honey Syrup (1/4 oz 1:1)\n2 dash Peychaud's Bitters\n1 dash Absinthe (8 drop Copper & Kings)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Mondays ago, I returned to the\nBartender's Choice\napp and uncovered the Bellshire Old Fashioned created by Mitchell Taylor at Nashville's Attaboy in 2018. The recipe was Mitchell's mashup of the\nBeekeepeer\nSazerac riff with the\nMonte Carlo\nfrom David Embury's 1948 book with Cognac entering to the equation as well. In the glass, the Bellshire Old Fashioned proffered up a lemon, honey, and Cognac aroma. Next, honey and caramel notes on the sip converted into rye, Cognac, herbal, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSTN3D6VyYRGQ_PbXpYUsoYLzrg8ch0QYbY2j4U-kAeCiSXSFHGeUO6wsEbUBw-qRR28KU3Y_MQr_Yo1VFoNTIVdP0isvZQ83PW2E5u6M4ii3nB5tXUgL4k1UFkdA9HShTDHZ9GclbR-ymV24uc5PZ9Tfjr8lVKxjh-VEdyq7WeVz8Hq9wsigJ1grqg/s320/bellshire7247.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSTN3D6VyYRGQ_PbXpYUsoYLzrg8ch0QYbY2j4U-kAeCiSXSFHGeUO6wsEbUBw-qRR28KU3Y_MQr_Yo1VFoNTIVdP0isvZQ83PW2E5u6M4ii3nB5tXUgL4k1UFkdA9HShTDHZ9GclbR-ymV24uc5PZ9Tfjr8lVKxjh-VEdyq7WeVz8Hq9wsigJ1grqg/s800/bellshire7247.jpg", "comment_count": 0 }, { "title": "away colors", "url": "https://cocktailvirgin.blogspot.com/2023/01/away-colors.html", "published": "2023-01-16T08:00:00.061-05:00", "updated": "2023-01-16T08:00:00.230-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Lion Lion", "year": 2018 }, "categories": [ "creme de banane", "fernet-branca", "rum" ], "ingredients": [ "2 oz Añejo Rum (Privateer New England Reserve)", "1/2 oz Banana Liqueur (Tempus Fugit)", "1/2 oz Fernet Branca" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "2 oz Añejo Rum (Privateer New England Reserve)\n1/2 oz Banana Liqueur (Tempus Fugit)\n1/2 oz Fernet Branca\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Mondays ago, I was in need of Fernet Branca to settle the stomach, and I sought out a recipe in the\nBartender's Choice\napp. There, I came upon the Away Colors created by Zachary Gelnaw-Rubin at Lion Lion circa 2018. While the name made me think of the little colored dot on certain apps and websites to indicate if an user is logged in or away, the more common usage is the second uniform in sporting matchups utilized by the visiting team when the jerseys of the two teams are too close in color. In the recipe, the combination of crème de banane and Fernet first made me think of the\nBanana Toronto\nthat I had at Offsuit and later of drinks like the\nLost Horizon\nand\nSan Francisco Treat\n. The bitter tropical note that the duo generates entered into a few creations of mine including the Hanky Panky riff\nMonkey Business\nand the Kingston Negroni-inspired\nKingston Watusi\n. Once prepared, the Away Colors donated an orange, caramel, and banana aroma. Next, caramel and a hint of tropical on the sip changed into rum, minty, menthol, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhguCQ1s4SaAifWkWCDnP1JT_zWlNHWUdPTKL9bkyM6fWP0f5WWTwG99jEP58m84F7wQ-Lz_fDhq4d0rozuEKnxN1bEq-ogRr-JClcIJY5Rw-KK9FNuS12FrxqMvggstDpIxEzzkR7I8c2q9TEpQYmRupzn1hRia8w4zajeLNhrgKrm6JkovsYOKlCw/s320/awaycolors7249.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhguCQ1s4SaAifWkWCDnP1JT_zWlNHWUdPTKL9bkyM6fWP0f5WWTwG99jEP58m84F7wQ-Lz_fDhq4d0rozuEKnxN1bEq-ogRr-JClcIJY5Rw-KK9FNuS12FrxqMvggstDpIxEzzkR7I8c2q9TEpQYmRupzn1hRia8w4zajeLNhrgKrm6JkovsYOKlCw/s800/awaycolors7249.jpg", "comment_count": 0 }, { "title": "a gentleman in old mexico", "url": "https://cocktailvirgin.blogspot.com/2023/01/a-gentleman-in-old-mexico.html", "published": "2023-01-17T08:00:00.032-05:00", "updated": "2023-01-17T08:00:00.211-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Colton Richarson", "source": "Stolen Glass Saloon", "year": 2022 }, "categories": [ "averna", "benedictine", "bitters (mole)", "bitters (orange)", "campari", "cynar", "gin", "mezcal" ], "ingredients": [ "1 oz Ransom Old Tom Gin", "1 oz Mezcal (Fidencio)", "1/2 oz Averna", "1/2 oz Cynar", "1/4 oz Benedictine", "1/4 oz Campari", "2 dash Orange Bitters (Angostura Orange)", "2 dash Mole Bitters (Bitter Truth)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Ransom Old Tom Gin\n1 oz Mezcal (Fidencio)\n1/2 oz Averna\n1/2 oz Cynar\n1/4 oz Benedictine\n1/4 oz Campari\n2 dash Orange Bitters (Angostura Orange)\n2 dash Mole Bitters (Bitter Truth)\nStir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).\nFor a drink two Tuesday ago, I searched in\nKindred Cocktails\nand uncovered A Gentleman in Old Mexico created by Colton Richarson at the Stolen Glass Saloon in Strongville, Ohio, circa 2022. The combination of mezcal and gin was one I was introduced to in\nBeta Cocktails\nwith Nicholas Jarrett's\nBlack Cat\n. Moreover, the only other two recipes that I have experienced it in have been the\nCrimson & Clover\nand\nWhite Mezcal Negroni\n. Here, it was a Black Manhattan of sorts utilizing four different herbal liqueurs. Once prepared, it donated an orange, vegetal, and smoke aroma. Next, a caramel-driven sip strolled into vegetal, herbal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRsK07KZjZ9RXBaCgIpXhrH-p_4LOHnpvSlDWoX94uUNlTKW4ojrONCb5VoKMRv7o92OQZXkJOU4gVuKCu843oXFlYZ7LmSRCd3RxwxhDsY0nV_sxBkeXtpmYM_diOa0Lzn1JkEEs5elnQaJWjbtC-iMtEL0mOhLnew3-UK4ZHvnfz_cztA_Xj5qb5A/s320/gentlemanoldmex7254.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRsK07KZjZ9RXBaCgIpXhrH-p_4LOHnpvSlDWoX94uUNlTKW4ojrONCb5VoKMRv7o92OQZXkJOU4gVuKCu843oXFlYZ7LmSRCd3RxwxhDsY0nV_sxBkeXtpmYM_diOa0Lzn1JkEEs5elnQaJWjbtC-iMtEL0mOhLnew3-UK4ZHvnfz_cztA_Xj5qb5A/s800/gentlemanoldmex7254.jpg", "comment_count": 0 }, { "title": "two gents", "url": "https://cocktailvirgin.blogspot.com/2023/01/two-gents.html", "published": "2023-01-18T08:00:00.035-05:00", "updated": "2023-01-18T08:00:00.223-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Caitlin Pfeiffer", "source": "ShakeStir", "year": 2014 }, "categories": [ "amaro", "bitters (aromatic)", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Cynar", "3/4 oz Amaro CioCiaro", "3 dash Bitters (Angostura)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist. ShakeStir", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Cynar\n3/4 oz Amaro CioCiaro\n3 dash Bitters (Angostura)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, my new bottle of Amaro CioCiaro caught my eye, and I sought out a recipe to use it on\nShakeStir\n's drink database. There, I spied the Two Gents from Caitlin Pfeiffer in Los Angeles in 2014; I recognized the name for the following year, I attended Camp Runamok (a/k/a Bourbon camp for bartenders) with her in Kentucky. Since Amaro CioCiaro is in the ballpark of Amer Picon, perhaps this would be similar to Ran Duan's\nRock Beats Scissors\nat the Baldwin Bar and possibly the\nBonsoir\nwith a different aged spirit at Craigie on Main. Here, the Two Gents welcomed the nose with orange and caramel aromas. Next, caramel with orange notes on the sip led into rye, funky vegetal, caramel, orange, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpSsu58J-3yFbwLjZdS6KXTA8kM01v58ou3ptZYExlwvpx7GXjFrilv1pKV_Lj1jfPInXz53Yt64G7mTm8fyqgn6iUc6DdOWpAe8L3RxEI71ZaYcIVwnBZzuMqW2222xSxHEnqHaU84j-wSLkBnIp3lWW_s-jy4vCSRQy5q0l6DZg7yQJxLDFFCJCgg/s320/twogents7256.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpSsu58J-3yFbwLjZdS6KXTA8kM01v58ou3ptZYExlwvpx7GXjFrilv1pKV_Lj1jfPInXz53Yt64G7mTm8fyqgn6iUc6DdOWpAe8L3RxEI71ZaYcIVwnBZzuMqW2222xSxHEnqHaU84j-wSLkBnIp3lWW_s-jy4vCSRQy5q0l6DZg7yQJxLDFFCJCgg/s800/twogents7256.jpg", "comment_count": 0 }, { "title": "the cachaça drink at lullaby", "url": "https://cocktailvirgin.blogspot.com/2023/01/the-cachaca-drink-at-lullaby.html", "published": "2023-01-19T08:00:00.072-05:00", "updated": "2023-01-19T08:00:00.201-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Harrison Snow", "source": "Lullaby Bar", "year": null }, "categories": [ "aquavit", "benedictine", "bitters (other)", "cachaça", "cognac", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 oz Amburana-aged Cachaça (Salinas)", "1/2 oz Cognac (Pierre Ferrand 1840)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Luxardo Maraschino", "1/2 tsp Benedictine", "4 dash Aquavit (1/8 oz Linie)", "1 dash Orinoco Bitters (Bitter Cube Jamaica #2)", "3 drop Saline Solution (1 pinch Salt)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with 3 skewered membrillo cubes (omit).", "body_text": "1 oz Amburana-aged Cachaça (Salinas)\n1/2 oz Cognac (Pierre Ferrand 1840)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Luxardo Maraschino\n1/2 tsp Benedictine\n4 dash Aquavit (1/8 oz Linie)\n1 dash Orinoco Bitters (Bitter Cube Jamaica #2)\n3 drop Saline Solution (1 pinch Salt)\nStir with ice, strain into a Nick & Nora glass, and garnish with 3 skewered membrillo cubes (omit).\nTwo Thursdays ago, I came across a recipe on\nSpirited\nfrom the Lullaby Bar in New York City called The Cachaça Drink. The cocktail was created by co-owner Harrison Snow; I met and wrote about Harrison right before the Pandemic when he was running Wit's End in Cambridge, and it reflects the drink build style he showed in the\nIt's a Long, Long Way\n. Here, he was inspired by Amburana barrel-aged cachaça which called out to him to be stirred in an up fashion. Once prepared, The Cachaça Drink proffered mostly a grassy aroma given that I omitted the quince paste cubes as garnish. Next, a caramel and grape sip flowed into funky, grassy, nutty cherry, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWRlTu1YSRddCT9mkQMgKgar91GYiQfv6LpPXl_M0tT5BftHJYaH78NqU7OlqovGOQI28hTid8EOkLpZzzJZ2c0dZViJAYi6ARiSjqxL4uy_vFonw-pf_SrKZbaS57aWM7U-TKMNx5h_pklQsud_sOSWoBrpbPZAMayPi9v-_at1H_v1jEA23Wl3L8A/s320/lullabycachaca7258.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWRlTu1YSRddCT9mkQMgKgar91GYiQfv6LpPXl_M0tT5BftHJYaH78NqU7OlqovGOQI28hTid8EOkLpZzzJZ2c0dZViJAYi6ARiSjqxL4uy_vFonw-pf_SrKZbaS57aWM7U-TKMNx5h_pklQsud_sOSWoBrpbPZAMayPi9v-_at1H_v1jEA23Wl3L8A/s800/lullabycachaca7258.jpg", "comment_count": 0 }, { "title": "prospect park sour", "url": "https://cocktailvirgin.blogspot.com/2023/01/prospect-park-sour.html", "published": "2023-01-20T08:00:00.032-05:00", "updated": "2023-01-20T08:00:00.241-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brian Farran", "source": "Clover Club", "year": null }, "categories": [ "amaro", "lemon juice", "maple syrup", "orange juice", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1/2 oz Lemon Juice", "1/2 oz Orange Juice", "1/4 oz Maple Syrup", "1/4 oz Luxardo Amaro Abano" ], "instructions": "Shake with ice, strain into a Sour glass (coupe), and garnish with an orange twist.", "body_text": "2 oz Rittenhouse Rye\n1/2 oz Lemon Juice\n1/2 oz Orange Juice\n1/4 oz Maple Syrup\n1/4 oz Luxardo Amaro Abano\nShake with ice, strain into a Sour glass (coupe), and garnish with an orange twist.\nTwo Fridays ago, I pulled my copy of Carey Jones'\nBrooklyn Bartender\noff the shelf to see if there was a glossed-over gem. There, I uncovered the Prospect Park Sour by Brian Farran at Clover Club that utilized a more recent addition to my liquor shelves, Amaro Abano, which is why I had not made it before. Overall, its structure reminded me of a\nWard 8\nwith maple-Abano in place of the classic's grenadine moreso than Eastern Standard's similarly named\nProspect Park\n. Once prepared, it donated an orange oil over caramel-maple aroma to the nose. Next, caramel and citrus notes on the sip gave way to rye, maple, and herbal flavors on the swallow with a lemon and pine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVZjFPvOzeOKsQ3KBB4IJ9aADnWcZbaEvM4rm5MJWIbFUCNM25B5Tv-xczBt01v8UISdCBOhUe4CISCmKcyzKq9MVRMkJ56wA_BMUWIads3O-eh4HLngmiKl_65AhicY4giWdV9LW6l78wFNDSSJyJbTooUEZTiVUiEd6pE60sJIge0G8us3kUn5Mrg/s320/prospectparksour7260.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVZjFPvOzeOKsQ3KBB4IJ9aADnWcZbaEvM4rm5MJWIbFUCNM25B5Tv-xczBt01v8UISdCBOhUe4CISCmKcyzKq9MVRMkJ56wA_BMUWIads3O-eh4HLngmiKl_65AhicY4giWdV9LW6l78wFNDSSJyJbTooUEZTiVUiEd6pE60sJIge0G8us3kUn5Mrg/s800/prospectparksour7260.jpg", "comment_count": 0 }, { "title": "monte carlo", "url": "https://cocktailvirgin.blogspot.com/2023/01/monte-carlo.html", "published": "2023-01-21T08:00:00.060-05:00", "updated": "2023-01-21T08:00:00.273-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "David Embury", "source": "The Fine Art of Mixing Drinks", "year": 1948 }, "categories": [ "benedictine", "bitters (Angostura)", "whiskey (Rye)" ], "ingredients": [ "2 part Rye Whiskey (2 1/2 oz Old Overholt 86°)", "1 part Benedictine (1/2 oz)" ], "instructions": "Stir with ice and strain into a glass. I served it in an old fashioned glass with a large ice cube and a lemon twist.", "body_text": "2 part Rye Whiskey (2 1/2 oz Old Overholt 86°)\n1 part Benedictine (1/2 oz)\n(1/8 oz Demerara Syrup)\n1-2 dash Angostura Bitters (1 dash)\nStir with ice and strain into a glass. I served it in an old fashioned glass with a large ice cube and a lemon twist.\nOne of the many Old Fashioned riffs that I served at Drink was the Monte Carlo and variations thereof; despite having posted the tequila riff called the\nMonte Carlos\n, mashups with it such as the\nCall of the Wild\n, and a Cognac-Madeira\nrecipe\nby that name, I have never posted the classic on the blog. Therefore, I turned to David Embury's 1948\nThe Fine Art of Mixing Drinks\nto review the original drink spec. Embury with a notoriously dry palate strangely proffered this sweet recipe in his tome. He agreed that it ought to be shifted from 2 parts rye whiskey to 4-5 parts and even suggested adding lemon juice to push it further. I opted for the 5:1 ratio that I did for my Monte Carlo offerings at work, and I stuck with one dash of Angostura Bitters because a heavy hand will mask the beauty of the liqueur to my palate. In addition, I felt that the combination needed some body, so I tasked a barspoon of 1:1 Demerara syrup to donate a pleasing mouthfeel. For complexity, I would split that 2 1/2 oz rye whiskey with apple brandy (1 3/4 oz rye, 3/4 oz Laird's Bonded) or with Cognac (2 oz rye, 1/2 oz Pierre Ferrand Ambre) to make it two steps removed from a classic Old Fashioned. Moreover, it taught guests that fruit flavors such as apple and grape did not have to be sweet.\nBuilt without the brandy addition, it donated a lemon and rye bouquet to the nose. Next, caramel from the Benedictine on the sip slid into rye, herbal, minty, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSvijTQxTssy9N-SBKmP9Ze3jRmRDhf74Z02Dd3unm6oXsLlG28PFdansHwqo-5vfzAPdEHlSG8IUfaqDGGMqKJgo6CL-vQm8Uhucga0r15bMSa43qaP3tS-IygRfe3NcWhH_ew-R801j-jb4BMomsqXck0QF3bFgvnUToUWI2mEk1-gVFT6NbEMY_A/s320/montecarlo7261.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSvijTQxTssy9N-SBKmP9Ze3jRmRDhf74Z02Dd3unm6oXsLlG28PFdansHwqo-5vfzAPdEHlSG8IUfaqDGGMqKJgo6CL-vQm8Uhucga0r15bMSa43qaP3tS-IygRfe3NcWhH_ew-R801j-jb4BMomsqXck0QF3bFgvnUToUWI2mEk1-gVFT6NbEMY_A/s800/montecarlo7261.jpg", "comment_count": 0 }, { "title": "pippin flip", "url": "https://cocktailvirgin.blogspot.com/2023/01/pippin-flip.html", "published": "2023-01-22T08:00:00.039-05:00", "updated": "2023-01-22T08:00:00.207-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Juyoung Kang", "source": "the Dorsey", "year": 2018 }, "categories": [ "amaro", "applejack", "egg", "grenadine" ], "ingredients": [ "1 1/2 oz Applejack (Laird's Bonded)", "1/2 oz Amaro CioCiaro", "3/4 oz Grenadine", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into a glass, and garnish with freshly grated cinnamon.", "body_text": "1 1/2 oz Applejack (Laird's Bonded)\n1/2 oz Amaro CioCiaro\n3/4 oz Grenadine\n1 Whole Egg\nShake one round without ice and one round with ice, strain into a glass, and garnish with freshly grated cinnamon.\nTwo Sundays ago, I was perusing the\nBartender's Choice\napp when I saw a dessert drink called the Pippin Flip that sounded delightful. This creation by Juyoung Kang at the Dorsey in Las Vegas circa 2018 reminded me of Misty Kalkofen's\nFort Washington Flip\ngiven the structure of apple brandy, whole egg, a syrup, and a liqueur. Here, instead of maple and Benedictine, it was grenadine and Amaro CioCiaro which is a bit like Amer Picon. That combination of grenadine and bitter orange liqueur can be seen in the Basque-derived Picon Punch, and Trader Vic utilized that combination in recipes like the\nJayco\n. Moreover, it is one that I opted for in my French variation of the Ward 8 that I dubbed the\n8th Arrondissement\n. In the glass, the Pippin Flip conjured up cinnamon and apple aromas to the nose. Next, a creamy pomegranate sip switched into apple and bitter orange-berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAvbFbEgS5ZDG-apekcggsq_5CqZK9KVb92vgcVQNCUNc7KVqVBnLeeWL6rBLAifBWNoNp2hL3y1cGpbxq2rE2VrjSK3RKFUlWeIQHPj8IDouNS52qZ8Xm5rtCfw-3I219oXqJH-p0g0p9OdfJkWWVdmNYhXsG3xJad0HoPQt-0Y22YIHbRCE7ywKjg/s320/pippinflip7264.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAvbFbEgS5ZDG-apekcggsq_5CqZK9KVb92vgcVQNCUNc7KVqVBnLeeWL6rBLAifBWNoNp2hL3y1cGpbxq2rE2VrjSK3RKFUlWeIQHPj8IDouNS52qZ8Xm5rtCfw-3I219oXqJH-p0g0p9OdfJkWWVdmNYhXsG3xJad0HoPQt-0Y22YIHbRCE7ywKjg/s800/pippinflip7264.jpg", "comment_count": 0 }, { "title": ":: mindful bartending, my master class at casa convite:", "url": "https://cocktailvirgin.blogspot.com/2023/01/mindful-bartending-my-master-class-at.html", "published": "2023-01-23T08:00:00.070-05:00", "updated": "2024-10-08T15:24:10.538-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*seminar" ], "ingredients": [ "2011 Annual Manual for Bartenders" ], "instructions": null, "body_text": "Below is the master class that I gave at Casa Convite for bartenders in Oaxaca on January 12th. It was on \"Mindful Bartending\" and bartender Jorge Vallejo from Chicago followed with \"Mindful Menu Design\" (and he translated my words and thoughts into Spanish).\nGreetings, I am Fred Yarm and I was last at a bar called Drink in Boston where I was the general manager, bar manager, and bartender, and our bar was rather unique in that we were a cocktail bar without a drink menu. This required a lot of connection with the guest – we needed to start a conversation to get them the best drink possible, and I often made use of a concept called mindful bartending.\nMy interest in mindful bartending came from reading Gary Regan’s thoughts on the matter in his\n2011 Annual Manual for Bartenders\n, which led me to attend his Cocktails in the Country retreat in 2015. Many of these thoughts either stemmed from his teachings or from what I learned through experience or through other resources afterwards.\nIn\nThis Must be the Place: Memoirs of Jimmie the Barman\n, Jimmie who worked in the Mountparnasse section of Paris in the 1920s said, “Almost anyone can learn to mix drinks accurately and fast. That is the least of it. I have always believed success behind the bar comes from an ability to understand the man or woman I am serving, to enter into his joys or woes, make him feel the need of me as a person rather than a servant.”\nMindfulness is often associated with Buddhism, but one need not be a Buddhist to practice mindfulness. And it’s not a one size fits all, but is a way that is tailored to the individual and establishment and can change over time.\nIn a bartending sense, mindfulness means that you are aware of everything that is going on around you and focusing on all of your guests’ needs. It is not something that needs to be 100% perfect but it is worth striving for that.\nMindfulness of a bartender begins by leaving one’s personal problems at the door so that they can focus on the guests and set their intentions to be of service to them. Once that happens, it’s easier to be aware of what the guests want, what else is going on with their coworkers and what is happening in the whole restaurant.\nPart of that preparation for the shift can come from some sort of meditation. Silence, loud music, or actual meditation can separate one from thoughts of life’s troubles. I have never personally taken it as far as proper meditation, but it was something Gary did. Lately, for me it was listening to podcasts while walking to the bar. Whatever can block out the conversations in your mind will work.\nIntuition is an essential tool for the bartender that takes a lot of practice to hone in on. A bartender can sense when guests need something, when a guest should not be served any more, or when there is tension between two guests. Tricks to accomplish this include scanning the entire bar on a regular basis if not the entire restaurant. Observe the body language and vibes of the guests. Try to figure out why the guests are there, how much they want to be interrupted and by whom. An example of this was when I was first bartending at night, a senior bartender asked what I observed at the corner of the bar. I replied “An older man with a middle-aged woman.” He countered, “What else? … Look at their hands.” I then noticed, “He has a [wedding] ring and she does not.” My mentor explained, “Exactly. That is everything you need to know. They do not have names, do not want to be spoken to, and will be paying in cash (as opposed to a credit card that could be traceable).” He was right. Indeed, everything can be a clue.\nNobody goes to a bar for a drink. You can drink at home, but people go out to celebrate, meet other people, find romance, conduct business, or read. People will go out for a drink if they hear that the place has quality cocktails, but they will not return if that is all they get. The most important goal of a bartender's job is to make sure that every guest leaves the bar happier than when they walked in.\nSomething Maya Angelou once said that has a lot of applicability to bartending, “I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”\nCommunication is also important, and listening is just as important as talking. Listen intently and make sure that the person who is talking is aware that they are heard. Guests respond very well when they realize that the bartender is focusing all of their attention on them. Communication with coworkers is also important because if you are mindful of their needs, they often gladly reciprocate when you are falling behind.\nCommunication is also important in terms of phrasing. Telling people that they ought to think about doing something often works better than telling them what they should do. People will be more receptive if the phrasing of the request is mindful. This even worked in a supervisory role where I brought to their attention an issue and asked that they consider changing certain behaviors instead of making demands. Moreover, asking for help also works well especially in getting one of their friends to correct a behavior.\nCommunication without anger is key. Take a moment, breath, observe, and practice mindfulness to proceed without reactivity. Figure out what is making you angry. Same with the guests and figure out what is driving them. Anger is based in fear and embarrassment. Reducing any fear such as confusion of what the guest ought to do in a situation works well if applied early. (At our menu-less bar, teaching the other bartenders on how to anticipate fear and embarrassment in the ordering process led to happier guests and fewer bad reviews online). Being pre-emptive in addressing these issues pays dividends.\nGary Regan declared that fear and love are key, and every other emotion is based on these two. Anger is based on being afraid; if you take away fear, you can take away the anger in a situation. You can count to ten and in that time figure out what you are afraid of. And when you get angry, it is really only affecting one person – you. Finally, mindfulness can change your reality. For example, if you pretend to like the people you really do not, those people will change the way they interact with you.\nAnother point is that it is important to stay humble.\nRegardless of any accolades and accomplishments of a bartender, each guest is a new challenge that you need to prove yourself to them. True, prior experiences offer confidence, knowledge, and a depth of tools to make the next guest’s experience better and to make that moment matter. In my mind, it is the only moment that matters. No guest will be consoled that their mediocre (or worse) night out was handled by someone who on paper should have been above average.\nDuring the beginning of the Pandemic, one of my quarantine reads was\nThe Book of Ichigo Ichie: The Art of Making the Most of Every Moment, the Japanese Way\n. Ichigo ichie is a tenet of Zen Buddhism, and it is often used as a greeting or a goodbye. It conveys that the moment is unique, special, and once in a lifetime. In martial arts usage, it means that there is no “try again” in life-or-death moments, but in casual usage, it is a means to focus on the moment at hand for it will never happen again. That guest sitting at your bar will never have a first greeting, first cocktail, or first night sitting at your bar ever again. They will be celebrating that birthday, anniversary, or promotion only once. They may return, but that special moment has fled. The book quotes the Greek philosopher Heraclitus who declared, “No man ever steps into the same river twice, for it’s not the same river and he’s not the same man.” Ichigo ichie will lead to greater satisfaction if one is not weighted down by the past or anxious about the future; if one can live fully in the present, the journey can be a unique and once-in-a-lifetime experience.\nSubtle self-promotion does have its value especially in gaining the confidence in the guest, but this needs to be backed up with action eventually if not first. I am not without an ego for sure, but I try to put it on a back burner for most of my bar shifts unless the guest begins to inquire. Self-aggrandizing perhaps has its place to some extent in reassuring a guest as to why that moment is unique. Many have a curiosity as to why this interaction feels different and special, and they desire an explanation. Without prompting, that same story reveal is unnecessary and pretentious, and it could across as insecurity and seem like a way to make up for shortcomings by resting on laurels or worse – acts of fiction and delusion. Micah Solomon in\nThe Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets\nwrote, “The heart of hospitality, for me, is the ability to focus completely and totally on one person, even if only for a matter of seconds, yet long enough that you’ve got a clear connection, a channel between the two of you.” Working towards that connection is the goal with many ways of getting there.\nIn thinking about other bar mentors in the industry, I wondered what would legendary NYC barman Sasha Petraske say about all this [since he was a bit of an iconoclast]. In his\nRegarding Cocktails\nbook, he instructed, “Do things not for applause or personal gain, but simply because it is the right way to do things.” Indeed, Sasha promoted the idea of hospitality over self-needs to choose the best path possible for the guest.\nIn returning to Gary Regan, he stressed to not underestimate your ability as a bartender or server to change the world one customer at a time. If you make one guest happy and they pass that on to other, and if you consider how many guests you see in a work shift, in a week, and in a year, it can make the world better.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5JeHv6BkRLhRGfTWREVlvlpOAmNONNE3UtdGNXv6jrL7Xki_QfdzSdxWE88xFykUmRwFeTc4OKy6t7mlZJfn58OFrce0itJTLSLGKgygIVCLJZM-4RsPZYdnRTHFB_shCPVm6DViLzvgKBTN7MQJHvx9frFjAhJt2wkp1k_wl6hkvFHnorKXHQRb5w/s320/mindful_convite_flyer_horiz_500.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcxATAYLr9kb1lfVUe5LEbur_BZifx0_63c8vqJAllqHdgyOPrUPoT3MqfkmaLVSmSBheSwUELLzb53I_QErKRIQD9O6lWkocEXAaVg9hBJO_2xgPcShjA6jkhF1R-RkacFMfAArBlOE_MW39iaoMFT6Cy6xKG5Nauoqu3y5sQj3qlru5WSQR7biK5Q/s320/mindful_convite_guestphoto_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5JeHv6BkRLhRGfTWREVlvlpOAmNONNE3UtdGNXv6jrL7Xki_QfdzSdxWE88xFykUmRwFeTc4OKy6t7mlZJfn58OFrce0itJTLSLGKgygIVCLJZM-4RsPZYdnRTHFB_shCPVm6DViLzvgKBTN7MQJHvx9frFjAhJt2wkp1k_wl6hkvFHnorKXHQRb5w/s800/mindful_convite_flyer_horiz_500.jpg", "comment_count": 0 }, { "title": ":: as a beginner bartender, how can i be less nervous? ::", "url": "https://cocktailvirgin.blogspot.com/2023/01/as-beginner-bartender-how-can-i-be-less.html", "published": "2023-01-25T08:00:00.071-05:00", "updated": "2024-10-08T15:24:00.900-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*seminar" ], "ingredients": [], "instructions": null, "body_text": "When Dr. Jorge Vera of Convite Mezcal asked the audience if there were any questions following my talk, one person spoke up and asked, “I am just a beginner in the world of bartending, so how can I control the nervousness?” To which I replied the following:\nThere are many ways. One is to learn to own the space – this is your bar. When you are a server, the guests rent the table in a way, and you are approaching their domain. If they choose to sit at the bar, it’s your bar. You own this bar, and you take pride in it. When there is a problem in a restaurant, servers will often run away, and bartenders often will not. I can act fifty pounds heavier and confront the problem.\nOther things you can do are go out and experience a bar – another bar – and see how every interaction makes you feel. Like when the lights are too bright, the music is too soft or too loud, the bartender doesn’t give you water, the bartender doesn’t get you a drink fast and instead talks to their friends. How does that make you feel because that is the way your guests may feel. Now you know. You’re going to make a lot of mistakes, but seeing other people make mistakes and learning from it will aid you.\nIt’s not about being perfect but being aware, being mindful of what you’re not doing right. And asking a mentor, an older bartender “What do I do?” I remember I had one coworker who was a great mentor. When you say that you have a problem or a bad shift, some bartenders will just say, “That sucks.” Instead, this bartender explained what I ought to do in those situations and these are things that have worked for them.\nWhen I first started bartending, all of the guests knew I was new, I was vulnerable, I was fresh meat in the water for the sharks. Some made it a game of making fun of you, and being mean, and eventually you learn tricks. You’ll learn your own tricks. One is to have more energy than them – be animated, have a smile, seem like you want to be there, that you care about them, and very few people will give you a hard time for they do not want to lose that energy. Also being able to conjure that angry parent voice… You control the candy. They will be like, “I don’t want to hear that voice from him again.” Learn to conjure it and then bring it back to normal to see how they react. If they continue pushing you, then just say, “No más!”\nThere are other ways if a person is giving you a hard time or you just don’t like that type of person. Sometimes you are working with another bartender who can deal with people that make you uncomfortable or angry and they will handle it, and there are people where I love that challenge and I’ll switch with them to the other side of the bar and I’ll make their life easier.\nThis is a career and you’ll get better if you want to get better. Find books, find podcasts, find teachers – they’re here. They will teach you. You either have to come to them or observe [them working]. When you see bartenders doing something right, steal from them. I remember I used to say “Hey guys, welcome to my bar” and ‘guys’ has a gender. And then I had guests that were transitioning and I became self-conscious about how that phrasing seemed very disrespectful. They’re not coming here to be judged or have any linguistic slight. So I stole from a bartender named Sother Teague. When you sit at his bar at Amor y Amargo in New York City, he says “Welcome friends!” So, “Amigos!” — well that has gender… oh crap! Amigxs with an ‘x’? Perhaps “Mi gente” since it doesn’t have a masculine or feminine aspect. So I stole that from – borrowed it, stole it without shame since I attribute that to him.\nKnow when you are lacking something, seek out the answer whether you ask or observe, you will find ways. Not all of the ways will work for you. And some will work better depending where you are working, who you are working with, and who is the guest. It will vary if you are working at a dive bar, a fancy cocktail bar, a casual restaurant, or a fine dining restaurant. You will acquire different tools, and the more diversified the tool kit, the better.\nTo reiterate, you’re going to spend hundreds of hours behind your bar, sometimes thousands. I actually did the math of how many hours I worked at different places. It’s your spot. You get there before the guests, you can wage a war of attrition and you’ll be there at the end. Take pride. Take ownership. And realize what you’re doing wrong. You don’t have to be perfect now. You only have to get better. Wonder what went wrong that night. I always beat myself up over it and get overthoughtful about what I did wrong.\nYou may be a bartender for a couple more months, and you may be a bartender for decades. Even if it’s not long term, getting better at the craft is applicable elsewhere. Once you become a good bartender, you become a good businessperson. You can then move on. The skill set is how to deal with people. True, you make drinks – it’s arts & crafts and it’s fun. Does it matter? Yes and no. I make great drinks – I hope, but people come back to me because I try to make them feel good, try to make them feel special, try to give them what I think they want. There are two concepts, the Golden Rule and the Platinum Rule. The former is “Do unto others as you would want to be done to yourself,” and the latter is “Do unto others as you think they would want to be treated.” What you want is not necessarily their need, but if you can figure out what their need is, you can do better for them.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_RAbu_S7aEKyGYFDZatdzfcg74pr50bNQIpjzJS50L7zj27Z2uGyKePx3Zbi-erSlTqU4tsSjtXduQhhAhY368EIGe3yrJuZRcFS-xzT5EZPwHzgV0nMcWiMrAEzbEEeTAgKOxWs-3-HvaIRweNj0W72WRzuOSFkpIa4IcJQHx0CGOE3s1WD3M8I3A/s320/fredyarm_drink2_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2G5YkGz2hDcjCXDtWRe_Sh7SOWoYH6cB-aGxQ_4koy4rzW_zLyMDnIf8_ZccS0HfbAIAHWkGKBHxuDhchrQFpM0WOyBOPWv3ja9kM3pHk4sv4mh3XlDEJaACC_dC5tjzfUj5KpDGfrADnW2U1dhLjECpTwe9u1N0wyMcQh8VBtiFleUS6YIkLxub5dg/s320/mindful_question_500.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_RAbu_S7aEKyGYFDZatdzfcg74pr50bNQIpjzJS50L7zj27Z2uGyKePx3Zbi-erSlTqU4tsSjtXduQhhAhY368EIGe3yrJuZRcFS-xzT5EZPwHzgV0nMcWiMrAEzbEEeTAgKOxWs-3-HvaIRweNj0W72WRzuOSFkpIa4IcJQHx0CGOE3s1WD3M8I3A/s800/fredyarm_drink2_400.jpg", "comment_count": 0 }, { "title": "lupe velez", "url": "https://cocktailvirgin.blogspot.com/2023/01/lupe-velez.html", "published": "2023-01-27T08:00:00.090-05:00", "updated": "2023-12-19T12:25:40.322-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Convite Mezcal bar", "year": null }, "categories": [ "#other", "*original", "bitters (other)", "honey", "lime juice", "mezcal", "tea" ], "ingredients": [ "2 oz Convite Mezcal", "3/4 oz Honey-Hibiscus Syrup (*)", "3/4 oz Lime Juice", "1/4 oz Honey Syrup", "2 dash Dr. Sours Manganero Bitters (sub other spicy bitters or a little hot sauce)" ], "instructions": "Shake with ice, strain into a glass, and garnish with a sprinkling of chili powder.", "body_text": "2 oz Convite Mezcal\n3/4 oz Honey-Hibiscus Syrup (*)\n3/4 oz Lime Juice\n1/4 oz Honey Syrup\n2 dash Dr. Sours Manganero Bitters (sub other spicy bitters or a little hot sauce)\nShake with ice, strain into a glass, and garnish with a sprinkling of chili powder.\n(*) A strong 4 minute steep of hibiscus flowers in boiling water. Strain into an equal volume of raw honey, and stir until integrated.\nFor my two shifts at the Convite Mezcal bar, I needed to proffer two recipes to serve that utilized more market ingredients than liqueurs. I took that as a challenge to not use any liqueurs (although I opted for them in on-the-fly requests the second night). For one of them, I selected the mezcal version of the\nGilded Paloma\n; this was a recipe that I crafted on the fly at Drink as a Paloma variation that was a mashup with Death & Co.'s Gilda (tequila, pineapple, lime, and cinnamon). For the other, I was inspired by two Milk & Honey family recipes: the\nRed Grasshopper\nat the Everleigh with tequila, lime, honey, and garnish cayenne powder, and the\nDahlia's Revenge\nat the Varnish with mezcal, lemon, honey, and garnish cayenne powder (via a podcast and not the\nUnvarnished\nbook). I figured that I could opt for mezcal and lime which had not been tried in those drinks and split the honey with another ingredient that I spotted at the market akin to the honey-ginger of the Penicillin. That ingredient was hibiscus flower that they call Jamaica that would add an elegant berry-floral note and a beautiful red hue. Its slightly drying nature required me to add an additional bit of regular honey syrup for balance (see above for syrup instructions). The mix seemed a bit flat, so I opted for something spicy – namely a semi-local (Mexico City) bitters company's mango, habañero, and tamarind bitters – as inspired by the spice element in the similar in structure\nMexican Razor Blade\n. I was in a bind for a name, I decided to recycle the\nLupe Velez\nfrom the 1934 edition of Boothby; that drink is better know as the Kingston Heights anyways.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiks0MEAPHS7bj8hX9wiFr1SM32QFYa4CQo3VuC8eC2U5KKU8N41zYjzXw6DqTVEtXs_wzazXA7AU90ypngH7dgSbl0dFU6xZpGotQKF5ewIv71dm_1cTnma-MmB5BcRIPOYhiuahWOzdZM71F_Z6vCoWuS9NnjRKEOvUhvDKIRTBqNRM2NkqjTRrQKJA/s320/lupevelez0259.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiks0MEAPHS7bj8hX9wiFr1SM32QFYa4CQo3VuC8eC2U5KKU8N41zYjzXw6DqTVEtXs_wzazXA7AU90ypngH7dgSbl0dFU6xZpGotQKF5ewIv71dm_1cTnma-MmB5BcRIPOYhiuahWOzdZM71F_Z6vCoWuS9NnjRKEOvUhvDKIRTBqNRM2NkqjTRrQKJA/s800/lupevelez0259.jpg", "comment_count": 0 }, { "title": "maravilla", "url": "https://cocktailvirgin.blogspot.com/2023/01/maravilla.html", "published": "2023-01-31T08:00:00.031-05:00", "updated": "2023-02-02T12:12:12.746-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "José Cardenas", "source": "Raines Law Room", "year": 2017 }, "categories": [ "amaro", "bitters (mole)", "bitters (orange)", "creme de cacao", "mezcal" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "1/2 oz Crème de Cacao (Tempus Fugit)", "1/4 oz Amaro Sfumato", "2 dash Chocolate Bitters (Bitter Truth)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.", "body_text": "2 oz Mezcal (Fidencio)\n1/2 oz Crème de Cacao (Tempus Fugit)\n1/4 oz Amaro Sfumato\n2 dash Chocolate Bitters (Bitter Truth)\n2 dash Orange Bitters (Angostura Orange)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I was perusing the\nBartender's Choice\napp when I came across the Maravilla created by José Cardenas of Raines Law Room in 2017. The drink named after the Spanish word for \"marigold\" was inspired by the\nAfrican Flower\nat Little Branch (which I ended up making two days later); however, the combination of agave, cacao, and rabarbaro reminded me of Misty Kalkofen's\nLow Rider\nat Brick & Mortar. In the glass, the Maravilla showcased bright grapefruit oils over roasty darker aromas. Next, the roast notes continued on into the sip where they were chased by vegetal, smoke, chocolate, and bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoYj38P-j7GbmgWOnSasnQOTut1d70nkjuHkPjcZL-QFiQU_ebe2bPUY3qNC7nrFFAnrFnO5aB_kS6C00M7_KrEWsYTAsu9mh2Ku5W6WIxG_6KmasFExwO22EIDtgTjjh58qq1XV9mdzutZXHE03Obc_KMup1E8PwxLhtKqhs-HCflPO7GCVVc4mXbA/s320/maravilla7266.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoYj38P-j7GbmgWOnSasnQOTut1d70nkjuHkPjcZL-QFiQU_ebe2bPUY3qNC7nrFFAnrFnO5aB_kS6C00M7_KrEWsYTAsu9mh2Ku5W6WIxG_6KmasFExwO22EIDtgTjjh58qq1XV9mdzutZXHE03Obc_KMup1E8PwxLhtKqhs-HCflPO7GCVVc4mXbA/s800/maravilla7266.jpg", "comment_count": 0 }, { "title": "body shop", "url": "https://cocktailvirgin.blogspot.com/2023/02/body-shop.html", "published": "2023-02-01T08:00:00.041-05:00", "updated": "2025-08-08T11:46:56.330-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "fernet-branca", "honey", "lemon juice", "scotch", "simple syrup (ginger)" ], "ingredients": [ "1 oz Fernet Branca", "1 oz Campari", "1/2 oz Honey-Ginger Syrup (*)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a rocks glass with fresh ice, and float 1/8 oz Laphroaig Scotch.", "body_text": "1 oz Fernet Branca\n1 oz Campari\n1/2 oz Honey-Ginger Syrup (*)\n1/2 oz Lemon Juice\nShake with ice, strain into a rocks glass with fresh ice, and float 1/8 oz Laphroaig Scotch.\n(*) I made this by muddling 2 small coins of ginger in 1:1 honey syrup.\nOn my second bar shift in Oaxaca, we had a trio of local bartenders sit at our bar who had attended our\nmasterclasses\ntwo days prior. When one of the bartenders indicated that they preferred more bitter drinks, I began getting creative given the limited liqueur and syrup bottles. For one of the drinks, I ended up making a ginger for passion fruit riff on the\nClown Car\n(using lime juice since we lacked lemon) that reminded me of a Ferrari crossed with a\nPenicillin\n. A few days after returning home, I recreated this flavor profile using the lemon juice that I lacked and ended up floating a smoky Scotch on top as an accent. Since the two drinks that it reminded me of were named after a car and a fix-it, I dubbed this the Body Shop. Here, it gave forth smoke, ginger, and menthol aromas to the nose. Next, the Body Shop presented lemon, honey, and caramel notes on the sip that were transformed into orange, menthol, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKBuv5rFqCAVt6DTxPwQKzznSSquPrGLotBx6_rM97ZLfCXMs74NYHbn2ba-27jf-rB8h9uCTmr3CWIk1032-aMZvMqhWJFxh5TnHskA6X00LYIhUpM9igc2JE93jxLSEyIEML-sqxE0EinJctPV5JH561qF-PqTJBSmBv9NqFqm2VlfKbDpNnUu4Mw/s320/bodyshop7268.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKBuv5rFqCAVt6DTxPwQKzznSSquPrGLotBx6_rM97ZLfCXMs74NYHbn2ba-27jf-rB8h9uCTmr3CWIk1032-aMZvMqhWJFxh5TnHskA6X00LYIhUpM9igc2JE93jxLSEyIEML-sqxE0EinJctPV5JH561qF-PqTJBSmBv9NqFqm2VlfKbDpNnUu4Mw/s800/bodyshop7268.jpg", "comment_count": 0 }, { "title": "african flower", "url": "https://cocktailvirgin.blogspot.com/2023/02/african-flower.html", "published": "2023-02-02T08:00:00.025-05:00", "updated": "2023-02-02T12:11:31.035-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Becky McFalls", "source": "Little Branch", "year": 2008 }, "categories": [ "amaro", "bitters (orange)", "creme de cacao", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded>", "3/8 oz Amaro Ciociaro", "3/8 oz Crème de Cacao (Bols)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Evan Williams Bonded>\n3/8 oz Amaro Ciociaro\n3/8 oz Crème de Cacao (Bols)\n2 dash Orange Bitters (Angostura Orange)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Thursdays ago, I was reminded that I needed to make the African Flower after having enjoyed a drink inspired by it, namely the\nMaravilla\n, two days prior. Therefore, I sought out the recipe for this creation by Becky McFalls at Little Branch circa 2008 in the\nBartender's Choice\napp. Once prepared, it proffered an orange and caramel aroma to the nose. Next, caramel on the sip blossomed into Bourbon, bitter, chocolate, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeOxJs4FB8jETIeWVTWwjyGonvSuLaP9g1GeJN0dpEsoaSzSt8njU8V0E_MCdmS2GsLolaEZyIqAYiVN8BrfQhUItukcPdBCX79OrshPyfzS58V_DWy_puuHPdJ2su1T8mUsNNtkouHdB9ZLFqPzgJp5rynDMN4YO1DhlIsrPm5cpATrQlHVrW5RIGg/s320/africanflower7270.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeOxJs4FB8jETIeWVTWwjyGonvSuLaP9g1GeJN0dpEsoaSzSt8njU8V0E_MCdmS2GsLolaEZyIqAYiVN8BrfQhUItukcPdBCX79OrshPyfzS58V_DWy_puuHPdJ2su1T8mUsNNtkouHdB9ZLFqPzgJp5rynDMN4YO1DhlIsrPm5cpATrQlHVrW5RIGg/s800/africanflower7270.jpg", "comment_count": 0 }, { "title": "social animal", "url": "https://cocktailvirgin.blogspot.com/2023/02/social-animal.html", "published": "2023-02-03T08:00:00.025-05:00", "updated": "2023-02-03T08:00:00.213-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Tony Roehr", "source": "Raised by Wolves", "year": 2020 }, "categories": [ "bitters (Angostura)", "creme de banane", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Tempus Fugit Crème de Banane", "1 bsp Walnut Liqueur (Russo Nocino)", "2 dash Angostura Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Tempus Fugit Crème de Banane\n1 bsp Walnut Liqueur (Russo Nocino)\n2 dash Angostura Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Fridays ago, I spotted a drink published in\nImbibe Magazine\nin 2020 on\nKindred Cocktails\ncalled the Social Animal. The recipe was crafted by Tony Roehr at Raised by Wolves in San Diego, and I passed over the drink when it first came out for I had yet to add a walnut liqueur to my liquor shelves. This dessert-inspired Old Fashioned began with a lemon and banana bread bouquet. Next, a caramel-like sip ushered in Bourbon, walnut, banana, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguujmDukVnbf6dYflevaQnMXub17IUe6wbw0WdEyhhkGuWDraYl9IoLiwI47ko22bQXImt0Srjm5BVAXV4aqh__V5IH_nX1eUR9EnhOPSEmiQt4S5SvOK-DoG22pGYHJtSu6hy_Cjkw42W-pSRlxA-ln9Dxy7JSgYhSd0_2cjhNH3hwpm-kF5PRvjUoA/s320/socialanimal7272.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguujmDukVnbf6dYflevaQnMXub17IUe6wbw0WdEyhhkGuWDraYl9IoLiwI47ko22bQXImt0Srjm5BVAXV4aqh__V5IH_nX1eUR9EnhOPSEmiQt4S5SvOK-DoG22pGYHJtSu6hy_Cjkw42W-pSRlxA-ln9Dxy7JSgYhSd0_2cjhNH3hwpm-kF5PRvjUoA/s800/socialanimal7272.jpg", "comment_count": 0 }, { "title": "cowboy killer", "url": "https://cocktailvirgin.blogspot.com/2023/02/cowboy-killer.html", "published": "2023-02-04T08:00:00.041-05:00", "updated": "2023-02-04T08:00:00.302-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage and Investment Co.", "year": 2010 }, "categories": [ "bitters (Peychaud's)", "maraschino", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Blended Scotch (Famous Grouse)", "1/2 oz Islay Scotch (Laphroaig 10 Year)", "3/4 oz Punt e Mes", "1/4 oz Luxardo Maraschino", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Blended Scotch (Famous Grouse)\n1/2 oz Islay Scotch (Laphroaig 10 Year)\n3/4 oz Punt e Mes\n1/4 oz Luxardo Maraschino\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nTwo Saturdays ago, bartender and bar owner Al Sotack posted a recipe for the Cowboy Killer that he just published in\nEpicurious\n. The drink was crafted by Colin Shearn in 2010 when Colin and Al were both working at the Franklin Mortgage and Investment Co. in Philadelphia. Colin crossed the Rob Roy with the\nRed Hook\n, and added Peychaud's Bitters to the mix. Al described how it was dubbed, \"The Cowboy Killer's name is inspired; it tasted to its inventor like a Marlboro Red.\" On the nose, the Cowboy Killer shot forth with lemon oil, peat smoke, and cherry aromas. Next, a grape sip galloped into smoky whisky, bitter herbal, and cherry flavors on the swallow with a smoke and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC77EIVE660nVOEg9cIEAEaSAOfVoj-6_rTBaxK9u6M1k9AtoUrfJ1iKK3bXhIPV81b8Tde6RyASA4h38LcGXAZc1BWh23xmVqMnT8ASwhvWdSh63bKBFhD50ChRJw1Yidezn55_rRzRwzCvp3VsIZka5AUZL9cN5IrHrhqHBB_MaDnimiAKinjYQETw/s320/cowboykiller7273.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC77EIVE660nVOEg9cIEAEaSAOfVoj-6_rTBaxK9u6M1k9AtoUrfJ1iKK3bXhIPV81b8Tde6RyASA4h38LcGXAZc1BWh23xmVqMnT8ASwhvWdSh63bKBFhD50ChRJw1Yidezn55_rRzRwzCvp3VsIZka5AUZL9cN5IrHrhqHBB_MaDnimiAKinjYQETw/s800/cowboykiller7273.jpg", "comment_count": 0 }, { "title": "goldilocks", "url": "https://cocktailvirgin.blogspot.com/2023/02/goldilocks.html", "published": "2023-02-05T08:00:00.035-05:00", "updated": "2023-02-05T08:00:00.188-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "amaro", "bitters (other)", "creme de banane", "rum", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Hamilton's Jamaican Pot Still Gold Rum (1/4 oz Smith & Cross + 1 1/4 oz Appleton Signature)", "1/2 oz Glen Grant 10 Year Scotch (16 Year)", "1/4 oz Amaro Ciociaro", "1/4 oz Giffard Crème de Banane (Tempus Fugit)", "1/2 tsp Cane Sugar Syrup", "1 dash Bitter Cube Jamaican Black Strap Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a big ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Hamilton's Jamaican Pot Still Gold Rum (1/4 oz Smith & Cross + 1 1/4 oz Appleton Signature)\n1/2 oz Glen Grant 10 Year Scotch (16 Year)\n1/4 oz Amaro Ciociaro\n1/4 oz Giffard Crème de Banane (Tempus Fugit)\n1/2 tsp Cane Sugar Syrup\n1 dash Bitter Cube Jamaican Black Strap Bitters\nStir with ice, strain into a double old fashioned glass with a big ice cube, and garnish with an orange twist.\nTwo Sundays ago, I reached for Death & Co.'s\nWelcome Home\nbook and came across the Goldilocks by Jillian Vose circa 2014. The drink lured me in with the combination of Scotch and Jamaican rum that I last enjoyed in the\nNew York in the Seventies\n, and I was finally able to make this recipe since I recently acquired a bottle of Amaro Ciociaro. Once prepared, it paraded an orange and rum funk aroma to the nose. Next, caramel and tropical notes on the sip flowed into funky rum, Scotch, and dark herbal flavors on the swallow with a caramelized banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJPVwS9AQClmxXxmPCYqYpVj7bcQiJv1yOE-2dRlgaXpWXUDnlYtfmr6n7A_YVVMVHFDcnAH0aK0Yf6EQgLAdU_8ahrfjjG3Ys1dMnP11UxSY9dTh0BTGRBm-ZXE-9eV4ytVdLTpw1GxTechrpSOdEkojIu-NPXLjLF-XUnUxrqamPppPusjV2c6cMA/s320/goldilocks7276.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "rockwood", "url": "https://cocktailvirgin.blogspot.com/2023/02/rockwood.html", "published": "2023-02-06T08:00:00.023-05:00", "updated": "2023-02-06T08:00:00.196-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Parker Marvin", "source": "Attaboy", "year": 2018 }, "categories": [ "amaro", "gin", "sherry" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Amaro Sfumato", "1 oz Amontillado Sherry (Lustau)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Gin (Beefeater)\n1 oz Amaro Sfumato\n1 oz Amontillado Sherry (Lustau)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Mondays ago, I opened up the\nBartender's Choice\napp and came across a Negroni riff of sorts called the Rockwood. This recipe crafted by Parker Marvin at Attaboy in Manhattan circa 2018 reminded me of the\nVeneto Negroni\nwhich was the last time I paired gin and Sfumato together. With sherry in the mix instead of vermouth, it proffered an orange, roasty, and herbal aroma to the nose. Next, grape and roasted notes on the sip switched things up for gin, nutty, and bitter herbal flavors on the swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ46c--qYGsPDg2wcGmNe3IM5QrptkHHyuQrjnOZ0qJ5K0sesJo6XgUjlJfl0TPeXjFFagSvvwbrFLLvO2zEnkxogYsJC-5c3t9b6EKITXsmoNQY5sYk1Ph66VdM3vxhMjwRjdlQShCXuLCFAyqNkZIN_TISJy7Jd-rnKgQt6bpBxXYn2QOojE2Z04lg/s320/rockwood7277.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ46c--qYGsPDg2wcGmNe3IM5QrptkHHyuQrjnOZ0qJ5K0sesJo6XgUjlJfl0TPeXjFFagSvvwbrFLLvO2zEnkxogYsJC-5c3t9b6EKITXsmoNQY5sYk1Ph66VdM3vxhMjwRjdlQShCXuLCFAyqNkZIN_TISJy7Jd-rnKgQt6bpBxXYn2QOojE2Z04lg/s800/rockwood7277.jpg", "comment_count": 0 }, { "title": "suffragette", "url": "https://cocktailvirgin.blogspot.com/2023/02/suffragette.html", "published": "2023-02-07T08:00:00.030-05:00", "updated": "2023-02-07T08:00:00.256-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2015 }, "categories": [ "benedictine", "cynar", "gin", "vermouth (dry)" ], "ingredients": [ "2 oz Gin (Beefeater)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Benedictine", "1/4 oz Cynar" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Gin (Beefeater)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Benedictine\n1/4 oz Cynar\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Tuesdays ago, I was scanning the\nKindred Cocktails\ndatabase when I came across the Suffragette by New York City bartender Rafa Garcia Febles circa 2015. The recipe reminded me of one of my favorite Martini variations, the\nPoet's Dream\n. Here, it had Cynar instead of orange bitters, and the combination of Cynar and Benedictine has prospered in drinks like the\nFilthy Rich\nand\n100 Year Old Cigar\n; moreover, I have used the duo in recipes such as the\nDeath on the Installment Plan\nand\nChachita\n. In the glass, the Suffragette gave forth lemon, pine, and mint aromas. Next, a semi-dry caramel-tinged sip voted in a gin and herbal swallow with some darker notes. Overall, the combination reminded me of a darker\nPuritan\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2HafIWdewx1U5GEjZIl9cBbNsk8ZdvJdm9NrG6WNez7zOMzqg8FHQWjIQGfVc3dcW9h9RDnQOe-jSkqdjgzAV751GA3XBxFxrt6hB6gsd3keu460yGG5eikHUn35avVGQ7mgpfbHgRCylgelpSnZsMFztDz99nPr2BukpqGE9fhMwAQfywYz4TUhcw/s320/suffragette7279.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2HafIWdewx1U5GEjZIl9cBbNsk8ZdvJdm9NrG6WNez7zOMzqg8FHQWjIQGfVc3dcW9h9RDnQOe-jSkqdjgzAV751GA3XBxFxrt6hB6gsd3keu460yGG5eikHUn35avVGQ7mgpfbHgRCylgelpSnZsMFztDz99nPr2BukpqGE9fhMwAQfywYz4TUhcw/s800/suffragette7279.jpg", "comment_count": 0 }, { "title": "kilted flower", "url": "https://cocktailvirgin.blogspot.com/2023/02/kilted-flower.html", "published": "2023-02-08T08:00:00.027-05:00", "updated": "2023-02-08T08:00:00.200-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "scotch", "simple syrup" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "3/8 oz Amaro Ciociaro", "3/8 oz Amaro Sfumato", "1/8 oz Demerara Syrup", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n3/8 oz Amaro Ciociaro\n3/8 oz Amaro Sfumato\n1/8 oz Demerara Syrup\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nAfter having the\nAfrican Flower\nand the\nMaravilla\n, I decided to make a hybrid of them. I combined the amaro from each of them and dropped the crème de cacao, and for a spirit, I figured that somewhere between Bourbon and mezcal was Scotch. Scotch was also on my mind for it was Bobby Burns night besides it working rather well with Amaro Sfumato, and for a name, the Kilted Flower came to mind. Once prepared, it offered an orange oil, smoky, and roasty aroma. Next, caramel and roast notes on the sip blossomed into Scotch, earthy bitter, and orange flavors on the swallow with a smoke and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJL5XiAfIEwORCiR3WAm49IDO6vt2pEpwZXPIa539J2to0N7qwdBjCQauVt5aGNBi-Ifz6Qan-CpMCDffElr9N9yzsKwFM08OTY5jl4wwtq2iv6WaGs9wgGqBwyxIEl4YAK641lNMWSfr3M7lsloQBzFw_uW1SEJ-Ji3uxyPtvD_3U-CUmm0xFNkrJQQ/s320/kiltedflower7281.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJL5XiAfIEwORCiR3WAm49IDO6vt2pEpwZXPIa539J2to0N7qwdBjCQauVt5aGNBi-Ifz6Qan-CpMCDffElr9N9yzsKwFM08OTY5jl4wwtq2iv6WaGs9wgGqBwyxIEl4YAK641lNMWSfr3M7lsloQBzFw_uW1SEJ-Ji3uxyPtvD_3U-CUmm0xFNkrJQQ/s800/kiltedflower7281.jpg", "comment_count": 0 }, { "title": "kissy-face", "url": "https://cocktailvirgin.blogspot.com/2023/02/kissy-face.html", "published": "2023-02-09T08:00:00.031-05:00", "updated": "2023-02-09T08:00:00.202-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Lion Lion", "year": 2018 }, "categories": [ "apricot liqueur", "creme de cacao", "lemon juice", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Avion Blanco)", "1/2 oz Lemon Juice", "1/2 oz Crème de Cacao (Bols White)", "1/2 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Shake with ice and strain into a half salted-rimmed cocktail coupe.", "body_text": "1 1/2 oz Tequila (Avion Blanco)\n1/2 oz Lemon Juice\n1/2 oz Crème de Cacao (Bols White)\n1/2 oz Apricot Liqueur (Rothman & Winter)\nShake with ice and strain into a half salted-rimmed cocktail coupe.\nTwo Thurdays ago, I opened up the\nBartender's Choice\napp and landed upon the Kissy-Face. This 2018 creation by Zachary Gelnaw-Rubin at Lion Lion had the spirit, citrus, crème de cacao, and apricot of the\nVava Voom\n, and it sort of reminded me of the\n21st Century\nand the\n17th Century\nas well. The Kissy-Face greeted the nose with an agave spirit-driven aroma. Next, lemon with a hint of orchard fruit on the sip flowed into tequila and apricot flavors on the swallow with a chocolate finish. When drinking out of the salted side of the rim, the balance was intriguingly more fruity and less vegetal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbvcK4dA1CcUxHPdFliPEvDm6fDqrrSP6uNO5JsiikG3bR1Mp4H3Dy1LV3Ir0A_KHQ93a3-X0lEWyMEd4MXOS3IvqDq3QNqq5w1k8YjSWDd1Je9vvdwbNT86TDuPMCahkuAOz_0imlR9j9XqQoPUfx3mcJeqYH-2Y1szKHgV18eDHr-wPuWWgFs3gOg/s320/kissyface7284.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbvcK4dA1CcUxHPdFliPEvDm6fDqrrSP6uNO5JsiikG3bR1Mp4H3Dy1LV3Ir0A_KHQ93a3-X0lEWyMEd4MXOS3IvqDq3QNqq5w1k8YjSWDd1Je9vvdwbNT86TDuPMCahkuAOz_0imlR9j9XqQoPUfx3mcJeqYH-2Y1szKHgV18eDHr-wPuWWgFs3gOg/s800/kissyface7284.jpg", "comment_count": 0 }, { "title": "triborough", "url": "https://cocktailvirgin.blogspot.com/2023/02/triborough.html", "published": "2023-02-10T08:00:00.020-05:00", "updated": "2023-02-10T08:00:00.195-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Nate Dumas", "source": "PDT Cocktail Book", "year": 2009 }, "categories": [ "amaro", "bitters (Angostura)", "cherry brandy", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey Rye (Rittenhouse)", "1/2 oz Clear Creek Kirschwasser (Trimbach)", "1/2 oz Punt e Mes", "1/2 oz Amaro Ciociaro", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist.", "body_text": "2 oz Wild Turkey Rye (Rittenhouse)\n1/2 oz Clear Creek Kirschwasser (Trimbach)\n1/2 oz Punt e Mes\n1/2 oz Amaro Ciociaro\n1 dash Angostura Bitters\nStir with ice, strain into a rocks glass, and garnish with an orange twist.\nTwo Fridays ago, I began flipping through the\nPDT Cocktail Book\nfor a drink recipes that I had glossed over. The one that caught my eye was the Triborough as Nate Dumas' 2009 twist on the\nRemember the Maine\n. Moreover, the rye, eau de vie, and Punt e Mes components in a Manhattan variation format reminded me of the\nWest End\nthat I semi-recently had at The Danforth. Here, the Triborough donated bright orange oils over dark caramel orange aromas. Next, a grape and caramel sip gave way to rye, cherry, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALFKgsxc3UA6w3iODaCsGa0Pp0ydwPqZqJ_IkaUhlxIy5qEbYeWnMpLDtZG5kq0ZJcs_GbY94ppoMh9h-o6mk4ZPT4SSmEeLs2Np5gVJaSiyS7UDlqWY__MlKcAD06HVSm3-jOrLHYg38a-tuAhgWgBzT2FeLuvPqx95ifQPyoidIviYwPKXp_bWIVQ/s320/triborough7285.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALFKgsxc3UA6w3iODaCsGa0Pp0ydwPqZqJ_IkaUhlxIy5qEbYeWnMpLDtZG5kq0ZJcs_GbY94ppoMh9h-o6mk4ZPT4SSmEeLs2Np5gVJaSiyS7UDlqWY__MlKcAD06HVSm3-jOrLHYg38a-tuAhgWgBzT2FeLuvPqx95ifQPyoidIviYwPKXp_bWIVQ/s800/triborough7285.jpg", "comment_count": 0 }, { "title": "pay day", "url": "https://cocktailvirgin.blogspot.com/2023/02/pay-day.html", "published": "2023-02-11T08:00:00.026-05:00", "updated": "2023-02-11T08:00:00.200-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": null }, "categories": [ "amaro", "applejack", "honey" ], "ingredients": [ "2 oz Applejack (Laird's Bonded)", "3/4 oz Amaro Nardini", "1/4 oz Honey Syrup" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "2 oz Applejack (Laird's Bonded)\n3/4 oz Amaro Nardini\n1/4 oz Honey Syrup\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Saturdays ago, I returned to the\nBartender's Choice\napp and spied the Pay Day. Bartender Brandon Bramhall at Nashville's Attaboy crafted this Toronto riff that he based off of the Pay Cut (Bourbon, Amargo Vallet, honey) created at the Manhattan Attaboy. Here, the Pay Day cashed in an orange, apple, and minty-herbal aroma. Next, honey and caramel notes on the sip churned out apple, bitter herbal, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMBwLHi6JG7ycG6Rq2MCvVbJMGhn-LKVoDdamNAx9fQJdzOW--GsHbPtYnfr_aNE4fEmoDtDDTwBX9OXB2DCXa1mPXL2gdQOqr4VbWathMoV3oU51-qEjTRIpXpQIIuUhgPDQvqf-dnrsWZ7AlpYQqOrU8NUyjs-6biwj1qYG1v8KsfeNavJyz1jVZA/s320/payday7289.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMBwLHi6JG7ycG6Rq2MCvVbJMGhn-LKVoDdamNAx9fQJdzOW--GsHbPtYnfr_aNE4fEmoDtDDTwBX9OXB2DCXa1mPXL2gdQOqr4VbWathMoV3oU51-qEjTRIpXpQIIuUhgPDQvqf-dnrsWZ7AlpYQqOrU8NUyjs-6biwj1qYG1v8KsfeNavJyz1jVZA/s800/payday7289.jpg", "comment_count": 0 }, { "title": "hey baby, que paso?", "url": "https://cocktailvirgin.blogspot.com/2023/02/hey-baby-que-paso.html", "published": "2023-02-12T08:00:00.024-05:00", "updated": "2023-02-12T08:00:00.219-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Houston Eaves", "source": "The Esquire Tavern", "year": null }, "categories": [ "amaro", "lime juice", "raspberry syrup", "rum" ], "ingredients": [ "2 oz Plantation Pineapple Rum", "1/2 oz Raspberry Syrup", "1/2 oz Lime Juice", "1/4 oz Amaro Sfumato" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "2 oz Plantation Pineapple Rum\n1/2 oz Raspberry Syrup\n1/2 oz Lime Juice\n1/4 oz Amaro Sfumato\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nTwo Sundays ago, I spotted a curious recipe called Hey Baby, Que Paso? on\nFacebook\n's Tiki Recipes for it was not exactly Tiki but certainly in my wheelhouse given the amaro. I hunted down the original recipe on\nPunch Drinks\nand learned that it was created by Houston Eaves at The Esquire Tavern in San Antonio. Once prepared, it welcomed the nose with roasty, smoky, and berry aromas. Next, lime, red berry, and roast notes on the sip sailed into pineapple rum and bitter raspberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LeddzJNyvSKpys1C0UgcH7n0SGNn332TPApqCULxRPNWmqalJKku8EXh70ERH03zTivgDJrFzQkhhMls-eRko8spZVk4I1ecUU5xyudnQVBrESWIFSg-PUJIhfWu6AhV_Jlk2CkhLZgs3b5oA2Qxkttu2YbLadf9Hmv4s9VRcV6lFwbDHV-xuwO-SA/s320/heybaby7290.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LeddzJNyvSKpys1C0UgcH7n0SGNn332TPApqCULxRPNWmqalJKku8EXh70ERH03zTivgDJrFzQkhhMls-eRko8spZVk4I1ecUU5xyudnQVBrESWIFSg-PUJIhfWu6AhV_Jlk2CkhLZgs3b5oA2Qxkttu2YbLadf9Hmv4s9VRcV6lFwbDHV-xuwO-SA/s800/heybaby7290.jpg", "comment_count": 0 }, { "title": "by any other name", "url": "https://cocktailvirgin.blogspot.com/2023/02/by-any-other-name.html", "published": "2023-02-13T08:00:00.029-05:00", "updated": "2023-02-13T08:00:00.196-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Peter Morales", "source": "Hawthorne's bar book", "year": null }, "categories": [ "absinthe", "bitters (orange)", "gin", "sherry", "st. germain" ], "ingredients": [ "1 1/2 oz Nolet's Dry Gin", "1/2 oz Fino Sherry (Tio Pepe)", "1/4 oz St. Germain (St. Elder)", "1 dash Orange Bitters (Angostura Orange)", "6 drop St. George Absinthe" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oil from a twist.", "body_text": "1 1/2 oz Nolet's Dry Gin\n1/2 oz Fino Sherry (Tio Pepe)\n1/4 oz St. Germain (St. Elder)\n1 dash Orange Bitters (Angostura Orange)\n6 drop St. George Absinthe\nStir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oil from a twist.\nTwo Mondays ago, I was perusing the Hawthorne's bar book when I spotted the By Any Other Name by bartender Peter Morales. The name and floral Martini stylings reminded me of the\nAny Other Name\nmade with blanc vermouth and crème de rose instead of Fino sherry and elderflower by Hawthorne alum Dan Lynch for the Area Four South End menu. Here, the drink generated a grapefruit and pine bouquet. Next, a crisp sip gave way to gin, orange, and grapefruit flavors on the swallow with a floral and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JuorBuN2wfHRnscxH_YP0iCjZy-xq100iZ6qYe5J7FTGmBuTTgkOTd_wyErRiW2sBFftMfS7mtF-_eGVvjW9HEqsuBBmwB0sIQjX3Lml8kfn5hTX5xJgVQvMh_CNTUbJTnR8dx-rIVNP2HAbxXLjQBbsWuFtBHgWrA3V8nA8CP7ocfcCVDnz8DrlJQ/s320/byanyname7292.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JuorBuN2wfHRnscxH_YP0iCjZy-xq100iZ6qYe5J7FTGmBuTTgkOTd_wyErRiW2sBFftMfS7mtF-_eGVvjW9HEqsuBBmwB0sIQjX3Lml8kfn5hTX5xJgVQvMh_CNTUbJTnR8dx-rIVNP2HAbxXLjQBbsWuFtBHgWrA3V8nA8CP7ocfcCVDnz8DrlJQ/s800/byanyname7292.jpg", "comment_count": 0 }, { "title": "level up", "url": "https://cocktailvirgin.blogspot.com/2023/02/level-up.html", "published": "2023-02-14T08:00:00.046-05:00", "updated": "2023-02-14T08:00:00.230-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Craig Eliason", "source": "Reddit", "year": 2023 }, "categories": [ "applejack", "bitters (mole)", "cynar", "scotch", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy (*)", "1 oz Islay Scotch (Laphroaig 10 Year) (*)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Nocino (Russo)", "1/4 oz Cynar", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 oz Laird's Bonded Apple Brandy (*)\n1 oz Islay Scotch (Laphroaig 10 Year) (*)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Nocino (Russo)\n1/4 oz Cynar\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into a coupe, and garnish with an orange twist.\n(*) With a more aggressive Scotch such as Laphroaig, perhaps shifting the ratio to 1 1/2 oz apple brandy to 1/2 oz Scotch would keep the spirits in better harmony.\nTwo Tuesdays ago, I spied an interesting looking recipe on\nKindred Cocktails\ncalled the Level Up. St. Paul cocktail enthusiast Craig Eliason created this for\nReddit\n's walnut and cocoa competition for February 2023, and it was the walnut and Cynar combination that lured me in. That duo has been notable since I first had it in Sam Gabrielli's\nMy Triumphs, My Mistakes\nat Russell House Tavern, and I soon after utilized it the\nShadows and Tall Trees\nafter I joined that program. Once assembled, the Level Up showcased an orange oil, apple, and peat smoke aroma. Next, a grape-driven sip rose to smoky whisky, apple, walnut, and herbal flavors on the swallow. When Craig asked my thoughts about the drink on my\nInstagram\n, I commented how the Laphroaig took over the apple brandy, and he agreed that the ratio of the two spirits needed to be adjusted by Scotch choice (see my recipe note above).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58O-KKzW-zbUjYoVdTPGkix6WnRBFv-sX7yi35mV5ALN4q9vXMLsrrpQ3gfiQfJ6b0_NuPzmYZcHoqSP25ubjAZt7SfZ_-iHAXUMR7BL9ZKJipTyEeMxaH_rTFoFYRGVNk7TSOu56DjjsDPQca60PGDHoGhT2HD-bRnpFKWKYYJsZBnO7LmK2kX_Irg/s320/levelup7294.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58O-KKzW-zbUjYoVdTPGkix6WnRBFv-sX7yi35mV5ALN4q9vXMLsrrpQ3gfiQfJ6b0_NuPzmYZcHoqSP25ubjAZt7SfZ_-iHAXUMR7BL9ZKJipTyEeMxaH_rTFoFYRGVNk7TSOu56DjjsDPQca60PGDHoGhT2HD-bRnpFKWKYYJsZBnO7LmK2kX_Irg/s800/levelup7294.jpg", "comment_count": 0 }, { "title": "abcdef", "url": "https://cocktailvirgin.blogspot.com/2023/02/abcdef.html", "published": "2023-02-15T08:00:00.051-05:00", "updated": "2023-02-15T08:00:00.208-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jeff Bell", "source": "PDT", "year": 2010 }, "categories": [ "aperol", "campari", "fernet-branca", "gin", "pisco", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Encanto Pisco (1/4 oz Encanto + 1/4 oz Macchu Pisco) (*)", "1/2 oz Aperol", "1/4 oz Campari" ], "instructions": "Stir with ice and strain into a coupe glass pre-rinsed with Fernet Branca.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Encanto Pisco (1/4 oz Encanto + 1/4 oz Macchu Pisco) (*)\n1/2 oz Aperol\n1/4 oz Campari\nStir with ice and strain into a coupe glass pre-rinsed with Fernet Branca.\n(*) It was the last of my Encanto which has been discontinued.\nTwo Wednesdays ago, I decided to make a recipe that reminded me of\nEeyore's Requium\ncalled the ABCDEF. The cocktail was created by Jeff Bell at PDT circa 2010 and published in Gaz Reagan's\n101 Best Cocktails of 2014\nalong side my\nChutes & Ladders\nrecipe. I was reminded of this drink when I spotted it on\nKindred Cocktails\n, and I figured that it was a good way to say goodbye to my lingering bottle of Encanto Pisco which had been discontinued a few years ago. While my substitution of Noilly Prat for Dolin still contained a 'D' for dry vermouth, without Encanto, it would be hard to get it symbolically correct. Regardless, in the glass, the drink spoke to the nose with menthol and gentian aromas. Next, white grape and orange notes on the sip progressed into gin and bitter orange on the swallow with a lingering bitter finish. While the recipe seemed like it would be softer than Eeyore's Requium, the lower sugar content made the balance seem more bitter on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PqMMWeWhmh_S14FefBgWLRaHz993yGVPsgb-_WezYfi4AbOAtlOJXeERTWfS3KCBM-6DP0-Q6IEecYXcQOnPGV98cyFOAWpGnEJsv6gz3FN0RrxYF5RUKg6Cc3mSyGCPxmtWvq0yu6OEBkvQDKMbQL4e4xgjqJk8UaL5xJu7ZafvF9VYJ7CvW1T7Lg/s320/abcdef7296.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PqMMWeWhmh_S14FefBgWLRaHz993yGVPsgb-_WezYfi4AbOAtlOJXeERTWfS3KCBM-6DP0-Q6IEecYXcQOnPGV98cyFOAWpGnEJsv6gz3FN0RrxYF5RUKg6Cc3mSyGCPxmtWvq0yu6OEBkvQDKMbQL4e4xgjqJk8UaL5xJu7ZafvF9VYJ7CvW1T7Lg/s800/abcdef7296.jpg", "comment_count": 0 }, { "title": "revenge", "url": "https://cocktailvirgin.blogspot.com/2023/02/revenge.html", "published": "2023-02-16T08:00:00.018-05:00", "updated": "2023-02-16T08:00:00.206-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "William Fortenberry", "source": "Kindred Cocktails", "year": 2019 }, "categories": [ "chartreuse (yellow)", "lime juice", "mezcal", "suze", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Avion)", "1/2 oz Mezcal (Fidencio)", "1/2 oz Yellow Chartruese", "1/2 oz Suze", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Blanco Tequila (Avion)\n1/2 oz Mezcal (Fidencio)\n1/2 oz Yellow Chartruese\n1/2 oz Suze\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted the Revenge by cocktail enthusiast William Fortenberry in 2019. Its combination of Yellow Chartreuse and gentian liqueur was one that I had enjoyed before in the\nLion's Tooth\n,\nYou Is or You Ain't\n, and\nCesare\n, so I was curious to try this one. Here, the Revenege began with a smoke, vegetal, and herbal aroma. Next, lime and honey notes on the sip lashed out at smoky agave and herbal flavors on the swallow with a lime and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVqef2Y7FxGWFiYgHG9hScptxugDvcR8YzLXIKbw53phXVQgE3sK0EmRYMR4YTJO1NdMKuh_0yN5B_b6ZGI7nkLbSsNe_-D9bP6pW7V0XRhJphhJwRZWO99-v7WqooGzzorFPQnziN18eoR8ggDu2P7wEsAZgQTa9CBigNxQmjee0IEjRW19-VV9GEA/s320/revenge7298.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVqef2Y7FxGWFiYgHG9hScptxugDvcR8YzLXIKbw53phXVQgE3sK0EmRYMR4YTJO1NdMKuh_0yN5B_b6ZGI7nkLbSsNe_-D9bP6pW7V0XRhJphhJwRZWO99-v7WqooGzzorFPQnziN18eoR8ggDu2P7wEsAZgQTa9CBigNxQmjee0IEjRW19-VV9GEA/s800/revenge7298.jpg", "comment_count": 0 }, { "title": "king kong", "url": "https://cocktailvirgin.blogspot.com/2023/02/king-kong.html", "published": "2023-02-16T17:33:00.000-05:00", "updated": "2023-02-16T17:33:54.075-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1700 Drinks for the Man Behind the Bar", "year": 1934 }, "categories": [ "benedictine", "creme de noyaux", "gin", "lemon juice" ], "ingredients": [ "3/4 Booth's Dry Gin (1 1/2 oz Beefeater)", "1/8 Benedictine (1/2 oz)", "1/8 Noyaux (1/2 oz Tempus Fugit)", "1 dash Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a cherry (omit) and orange twist.", "body_text": "3/4 Booth's Dry Gin (1 1/2 oz Beefeater)\n1/8 Benedictine (1/2 oz)\n1/8 Noyaux (1/2 oz Tempus Fugit)\n1 dash Lemon Juice (1/2 oz)\nShake with ice, strain into a cocktail glass, and garnish with a cherry (omit) and orange twist.\nIn early December, Al Sotack, bartender and co-owner of Jupiter Disco, wrote me to see if I could track down the King Kong recipe that was not the Sam Ross\none\nfrom Attaboy but the gin Sour one with crème de noyaux. Since the movie came out in 1933, that limited things down to a handful of books that came out in the few years after that. I soon found it in the 1934\n1700 Drinks for the Man Behind the Bar\nand sent him that page. Curiousity got the hold of me one night when I spotted the dusty bottle of noyaux on my top shelf and I made the drink, but I soon agreed not to write it up until Al's article on it got published. When I made the drink, it donated an orange and fruity-nutty bouquet to the nose. Next, lemon with caramel notes on the sip climbed to gin and marzipan-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPQfCM7iy7amPoqv-cLsWbqf5RXBsUC3SGI-DXtcaqj13iabzxEFtZdlOZvmL6vYG6cRI-ljw2CtQeA3vayQmc8GptGG7PFkYINW9FxMk06qi4l4xxL5v6vGc_Nkxc4uWVOeYOstb4PD_aX7RhB3RD7f0WQ_69i637PaiDp4cacJLiiiPrMtz-pwGBA/s320/kingkong_noyeau7252.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPQfCM7iy7amPoqv-cLsWbqf5RXBsUC3SGI-DXtcaqj13iabzxEFtZdlOZvmL6vYG6cRI-ljw2CtQeA3vayQmc8GptGG7PFkYINW9FxMk06qi4l4xxL5v6vGc_Nkxc4uWVOeYOstb4PD_aX7RhB3RD7f0WQ_69i637PaiDp4cacJLiiiPrMtz-pwGBA/s800/kingkong_noyeau7252.jpg", "comment_count": 0 }, { "title": "aunt eleanor", "url": "https://cocktailvirgin.blogspot.com/2023/02/aunt-eleanor.html", "published": "2023-02-17T08:00:00.012-05:00", "updated": "2023-02-17T08:00:00.215-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Zac Pease", "source": "My Friend Duke", "year": 2018 }, "categories": [ "chartreuse (yellow)", "gin", "lillet", "vermouth (sweet)" ], "ingredients": [ "2 oz Gin (Beefeater)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Cocchi Americano", "1 bsp Yellow Chartreuse (1/8 oz)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Gin (Beefeater)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Cocchi Americano\n1 bsp Yellow Chartreuse (1/8 oz)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Fridays ago, I sought out the evening's cocktail on the\nBartender's Choice\napp. There, I was lured in by Zac Pease's Aunt Eleanor that he crafted at My Friend Duke in Manhattan circa 2018 as a variation on a Perfect Martini. Once prepared, the Aunt Eleanor proffered a lemon, pine, and grape aroma. Next, grape and orchard fruit on the sip flowed into gin, fruity, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPG2RAp2plFNN2KW7dNj-FJdjgjP32CaPUdPNs3rMlXWJDFkSPOlINn95IZNTmCM9p5QCaAkC_LXsDY6TIhjUl2e9gDcUpkgPp_Xyyi4P9J3z1E2gk-fgDbmG9wLWwiIO2MzgVQkRyH2gLiO9EmBB5G6gjcNJxRcbxdjqBbnVKJ1zzS-q1_u6hQGE4A/s320/aunteleanor7300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPG2RAp2plFNN2KW7dNj-FJdjgjP32CaPUdPNs3rMlXWJDFkSPOlINn95IZNTmCM9p5QCaAkC_LXsDY6TIhjUl2e9gDcUpkgPp_Xyyi4P9J3z1E2gk-fgDbmG9wLWwiIO2MzgVQkRyH2gLiO9EmBB5G6gjcNJxRcbxdjqBbnVKJ1zzS-q1_u6hQGE4A/s800/aunteleanor7300.jpg", "comment_count": 0 }, { "title": "the listening room", "url": "https://cocktailvirgin.blogspot.com/2023/02/the-listening-room.html", "published": "2023-02-18T08:00:00.033-05:00", "updated": "2023-02-18T08:00:00.244-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack", "apricot liqueur", "punt e mes", "sherry" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Cardamaro", "1/2 oz Punt e Mes", "1/2 oz Amontillado Sherry (Lustau)", "1/4 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist-cherry flag.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Cardamaro\n1/2 oz Punt e Mes\n1/2 oz Amontillado Sherry (Lustau)\n1/4 oz Apricot Liqueur (Rothman & Winter)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist-cherry flag.\nTwo Saturdays ago, I came across Ran Duan's\nFather's Advice\n, and I became inspired to riff on it. Instead of a tropical angle, I took it in an apple-apricot direction akin the\nSaucy Sue\nand\nTulip\n. For a name, the apple component reminded me of the art work of Rene Magritte, but since Matt Schrage had already used the name\nSon of Man\n, I went with the Listening Room.\nThe Listening Room opened up with an apple, orange, herbal, cherry, and grape bouquet. Next, a grape-driven sip from the trio of wine-based ingredients progressed into apple, herbal, and lightly bitter apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwCBJOE4MU39HgywsO6_FO7mCmaFfE96hciQK8z_vx2_rSyW99yCUBrzchuVu5D58onW_Z13TAwiQj_uWGBZm0XiJpFa_dBBtteV477bduVP1Avp8krZfGWCdMIgC0pxQ9B9AkJ2VchyDR7P3FhG1AqRcvEqd09jy8pTsB7TPTgyziJAD6vMh0dFX3g/s320/listeningroom7303.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwCBJOE4MU39HgywsO6_FO7mCmaFfE96hciQK8z_vx2_rSyW99yCUBrzchuVu5D58onW_Z13TAwiQj_uWGBZm0XiJpFa_dBBtteV477bduVP1Avp8krZfGWCdMIgC0pxQ9B9AkJ2VchyDR7P3FhG1AqRcvEqd09jy8pTsB7TPTgyziJAD6vMh0dFX3g/s800/listeningroom7303.jpg", "comment_count": 0 }, { "title": "in cold blood", "url": "https://cocktailvirgin.blogspot.com/2023/02/in-cold-blood.html", "published": "2023-02-19T08:00:00.044-05:00", "updated": "2023-02-19T08:00:00.239-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "Hunt & Alpine Club", "year": null }, "categories": [ "cynar", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Cynar", "1 oz Sweet Vermouth (Cocchi)" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Cut a lemon coin with a bit of pulp, express the oil and some drops of juice into the drink, and insert the peel. Finally, garnish with a pinch of salt on the ice cube.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Cynar\n1 oz Sweet Vermouth (Cocchi)\nBuild in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Cut a lemon coin with a bit of pulp, express the oil and some drops of juice into the drink, and insert the peel. Finally, garnish with a pinch of salt on the ice cube.\nTwo Sundays ago, I decided to make a recipe that I had previously spotted in the\nNorthern Hospitality\nbook called In Cold Blood. What I assume is a Truman Capote tribute was created for an event at the Portland Museum of Art before it eventually ended up on the Hunt & Alpine Club's menu. I was drawn in for it reminded me of a\nLittle Italy\ngiven the rye, Cynar, and vermouth, and the\nBitter Giuseppe\ngiven the Cynar, vermouth, lemon, and salt (although the salt only appears in the companion pieces: the\nLittle Giuseppe\nand the\nSearch for Delicious\n. Once prepared, the In Cold Blood donated a lemon, grape, and herbal aroma. Next, grape and caramel notes on the sip uncovered rye and vegetal herbal flavors on the swallow. Over time, the drink grew less bitter and more Manhattan-like as the salt integrated into the liquid below.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGsPd1RvGsRLyPX3gdus6A0FiembipDYUzv4Y1xXwwb3EH3Bc_KHSuWiV7dOoyxCbrAhY5EcAN9wm_yGNqWqoXGYwaBF2uYPp2G_O1t8RJysKScbDD7Yhm2BpZYgvvQ-VvigkKvYBexCDZIHcaMQsoTX6Pth7NVU4pmZZ1jkwin9Hp0sH7Hhhe-kv_w/s320/incoldblood7305.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGsPd1RvGsRLyPX3gdus6A0FiembipDYUzv4Y1xXwwb3EH3Bc_KHSuWiV7dOoyxCbrAhY5EcAN9wm_yGNqWqoXGYwaBF2uYPp2G_O1t8RJysKScbDD7Yhm2BpZYgvvQ-VvigkKvYBexCDZIHcaMQsoTX6Pth7NVU4pmZZ1jkwin9Hp0sH7Hhhe-kv_w/s800/incoldblood7305.jpg", "comment_count": 0 }, { "title": "white collar", "url": "https://cocktailvirgin.blogspot.com/2023/02/white-collar.html", "published": "2023-02-20T08:00:00.030-05:00", "updated": "2023-02-20T08:00:00.227-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Dutch Kills", "year": 2014 }, "categories": [ "amaro", "bitters (orange)", "maraschino", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Blanc Vermouth (Dolin)", "1/2 oz Amaro Ciociaro", "1 bsp Maraschino (1/8 oz Luxardo)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Blanc Vermouth (Dolin)\n1/2 oz Amaro Ciociaro\n1 bsp Maraschino (1/8 oz Luxardo)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Mondays ago, I opened up the\nBartender's Choice\napp for the evening's libation. There, I uncovered the White Collar crafted by Zachary Gelnaw-Rubin at Dutch Kills in 2014 that appeared like a sweeter\nBrooklyn\n. The name itself reminded me of Michael Madrusan's Blue Collar that he accidentally created when mixing up the recipe for a Brooklyn and a\nLiberal\n. After stirring and straining, the White Collar showcased a lemon and nutty cherry aroma. Next, caramel and cherry notes on the sip led into rye and bitter orange-cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4MpjjqqsrLv4buaKgZQUH9LRQLr9T14-NkmQ6tflYCvy0rtNYcyVzkzgsvLFrX67Wnx-I6pu89Iq_1qpP3-xMFR9_UIAsKUu45-p3fPzqGKWneW0rNZdMfRLdyU9YNLjs73HluXNiq7iCMwRjSkCxf7N1g1l-BD-vXadTL0ZZQrj_B8IV6WmbYGXbQ/s320/whitecollar7307.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4MpjjqqsrLv4buaKgZQUH9LRQLr9T14-NkmQ6tflYCvy0rtNYcyVzkzgsvLFrX67Wnx-I6pu89Iq_1qpP3-xMFR9_UIAsKUu45-p3fPzqGKWneW0rNZdMfRLdyU9YNLjs73HluXNiq7iCMwRjSkCxf7N1g1l-BD-vXadTL0ZZQrj_B8IV6WmbYGXbQ/s800/whitecollar7307.jpg", "comment_count": 0 }, { "title": "clandestino old fashioned", "url": "https://cocktailvirgin.blogspot.com/2023/02/clandestino-old-fashioned.html", "published": "2023-02-21T08:00:00.035-05:00", "updated": "2023-02-21T08:00:00.265-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jason Littrell", "source": "Death & Co.", "year": null }, "categories": [ "bitters (aged)", "campari", "simple syrup (cinnamon)", "simple syrup (vanilla)", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Weller Antique 107° Bourbon (Evan Williams Bonded)", "1/2 oz Rittenhouse Rye", "1 tsp Campari", "1 tsp Cinnamon Syrup", "1 tsp Vanilla Syrup", "1 dash Fee's Whiskey Barrel-Aged Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Old Weller Antique 107° Bourbon (Evan Williams Bonded)\n1/2 oz Rittenhouse Rye\n1 tsp Campari\n1 tsp Cinnamon Syrup\n1 tsp Vanilla Syrup\n1 dash Fee's Whiskey Barrel-Aged Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I was searching the\nKindred Cocktails\ndatabase when I came across the Clandestino Old Fashioned created by Jason Littrell at the original Death & Co. in Manhattan. Jason crafted this sometime during his tenure there from late 2009 to early 2012, and it was published in a\nTasting Table\narticle. Since I enjoyed his\nNorth Garden\nOld Fashioned variation, I was excited to give this one a go. In the glass, it conjured up orange and cinnamon aromas. Next, a hint of caramel and orange notes on the sip gave way to whiskey, cinnamon, vanilla, and bitter orange flavors on the swallow with a cinnamon finish. My cinnamon syrup was a bit robust so it dominated the other modifiers here, so I wished that I had toned down that element.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacMUC9euup4nM-kq8E8d4-MWLptkH8FowmYqfje-1cDtdHNvOVzA_t70EyR1YoFWs6RNXJCnqAfI6XkPJi2lcWc5FTxsc2hjp-MR2kd4fTa1WrATOajEh6lD8bBZM1bmPt3YgpVpW4SSnKQBwO2qBERTnPw8VylPGxDIIUrhNkzdj_b9lfCxNUbCvtg/s320/clandestino7308.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacMUC9euup4nM-kq8E8d4-MWLptkH8FowmYqfje-1cDtdHNvOVzA_t70EyR1YoFWs6RNXJCnqAfI6XkPJi2lcWc5FTxsc2hjp-MR2kd4fTa1WrATOajEh6lD8bBZM1bmPt3YgpVpW4SSnKQBwO2qBERTnPw8VylPGxDIIUrhNkzdj_b9lfCxNUbCvtg/s800/clandestino7308.jpg", "comment_count": 0 }, { "title": "a bouquet of parentheses", "url": "https://cocktailvirgin.blogspot.com/2023/02/a-bouquet-of-parentheses.html", "published": "2023-02-22T08:00:00.032-05:00", "updated": "2023-02-22T08:00:00.220-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Bartender Kyle", "source": "Kindred Cocktails", "year": 2012 }, "categories": [ "absinthe", "chartreuse (yellow)", "genever", "gin", "suze", "vermouth (dry)" ], "ingredients": [ "3/4 oz Tanqueray Gin (Beefeater)", "3/4 oz Bols Barrel-Aged Genever", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Yellow Chartreuse", "1/2 oz Suze", "1 dash Pernod (12 drop Pernod Absinthe)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube (coupe, no ice), and garnish with a lemon twist.", "body_text": "3/4 oz Tanqueray Gin (Beefeater)\n3/4 oz Bols Barrel-Aged Genever\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Yellow Chartreuse\n1/2 oz Suze\n1 dash Pernod (12 drop Pernod Absinthe)\nStir with ice, strain into an old fashioned glass with a large ice cube (coupe, no ice), and garnish with a lemon twist.\nTwo Wednesdays ago, I spotted another recipe on\nKindred Cocktails\nthat utilized the Yellow Chartreuse-Suze combination I recently enjoyed with the\nRevenge\ncalled A Bouquet of Parentheses. This recipe created by user Bartender Kyle circa 2012 made reference to a J.D. Salinger quote, \"I privately say to you, old friend... please accept from me this unpretentious bouquet of early-blooming parentheses: (((()))).\" I felt more in the mood to drink something up, so I eschewed the rocks glass with ice for the coupe. Here, I was greeted with an unpretentious bouquet of lemon, malty, and herbal aromas. Next, malt and honey notes on the sip flowed into malty, herbal, and licorice notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjnpDhxBwGmxKMywFCIE-ZoSzjiKma32YOkv6ltqErafUbCj6QBpqzZWbRyJHuLZw8MLRm1u4Yc8xKAmJPNIFM3O5kc7rC8anWrMuJYZoYgoIc0fV2xHn4sdDbf7pIWL4AZhjhJaaZIKudtHFXxtLFo93CSCPqGzkWY02Ci6971TBTUC3e5Lj2q1eQg/s320/bouquetparenth7311.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjnpDhxBwGmxKMywFCIE-ZoSzjiKma32YOkv6ltqErafUbCj6QBpqzZWbRyJHuLZw8MLRm1u4Yc8xKAmJPNIFM3O5kc7rC8anWrMuJYZoYgoIc0fV2xHn4sdDbf7pIWL4AZhjhJaaZIKudtHFXxtLFo93CSCPqGzkWY02Ci6971TBTUC3e5Lj2q1eQg/s800/bouquetparenth7311.jpg", "comment_count": 0 }, { "title": "luxury", "url": "https://cocktailvirgin.blogspot.com/2023/02/luxury.html", "published": "2023-02-23T08:00:00.037-05:00", "updated": "2023-02-23T08:00:00.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "W.S. Simpson", "source": "UKBG Guide for Drinks", "year": 1951 }, "categories": [ "bitters (Angostura)", "creme de banane", "gin", "lime juice", "pimm's no. 1", "vermouth (sweet)" ], "ingredients": [ "3/10 Milshire Dry Gin (1 1/4 oz Beefeater)", "1/5 Pimm's No. 1 (3/4 oz)", "1/6 Bols Banana Liqueur (1/2 oz Tempus Fugit)", "1/6 Sweet Vermouth (1/2 oz Cocchi)", "1/6 Rose's Lime (1/2 oz Lime Juice)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/10 Milshire Dry Gin (1 1/4 oz Beefeater)\n1/5 Pimm's No. 1 (3/4 oz)\n1/6 Bols Banana Liqueur (1/2 oz Tempus Fugit)\n1/6 Sweet Vermouth (1/2 oz Cocchi)\n1/6 Rose's Lime (1/2 oz Lime Juice)\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I listened to the\nCocktail College\npodcast where the guest was USBG executive director Aaron Gregory Smith who discussed the Pimm's Cup with host Tim McKirdy. Aaron made a connection between the Pimm's Cup and the USBG by pointing out an obscure recipe in the 1953\nUKBG Guide for Drinks\ncalled the Luxury that utilized Pimm's. The cocktail was created by bartender and early USBG member W.S. Simpson in 1951 shortly after the USBG formed from the UKBG 75 years ago. The combination of Pimm's and crème de banana was one that I had tried once before in the\nBanana Cup\n, so I was curious to see how it would turn out here. With a little modification, I was able to make a modern craft version of the Luxury which greeted me with a banana, lime, and pine aroma. Next, red fruit and lime notes on the sip opened up into gin, tropical, and clove spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTx2GTs_kX-4dJwENJrjgPcT_EdxCuY8_hwJwgMwk_gLMWNuVPPe7g98Op9Ul99Fu30APC0cSRYw0oifMW4NndgkZcgUeck3tWk8fDkwXkhLHuY85jkSdri2DeB4o_s9f6qExX14h-iLaRHaxTR9dw98fDfs8BuS2CdR64Q-bz8mYTgT0XCN4fjwhMmw/s320/luxury7313.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTx2GTs_kX-4dJwENJrjgPcT_EdxCuY8_hwJwgMwk_gLMWNuVPPe7g98Op9Ul99Fu30APC0cSRYw0oifMW4NndgkZcgUeck3tWk8fDkwXkhLHuY85jkSdri2DeB4o_s9f6qExX14h-iLaRHaxTR9dw98fDfs8BuS2CdR64Q-bz8mYTgT0XCN4fjwhMmw/s800/luxury7313.jpg", "comment_count": 0 }, { "title": "oxblood", "url": "https://cocktailvirgin.blogspot.com/2023/02/oxblood.html", "published": "2023-02-24T08:00:00.034-05:00", "updated": "2023-02-24T08:00:00.215-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rick Wright", "source": "Kindred Cocktails", "year": 2020 }, "categories": [ "amaro", "bitters (other)", "campari", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Campari", "1/2 oz Cardamaro", "2 dash Crude Pooter \"Smoke & Salt\" Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/4 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Campari\n1/2 oz Cardamaro\n2 dash Crude Pooter \"Smoke & Salt\" Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).\nAnother recipe that I had noted on\nKindred Cocktails\nwas the Oxblood by Nashville drink maker Rick Wright circa 2020. This variation of a\n1794\nincluded Cardamaro in the mix which had worked well with Campari in the\nDeck Hand\nand other recipes. Once assembled, the Oxblood proffered an orange and rye aroma. Next, grape and orange notes on the sip gave way to rye and bitter orange flavors on the swallow. Overall, the Cardamaro, proportions, and perhaps the salt-laden bitters led this drink to be softer, less aggressively bitter, and more complex than a 1794 or Boulevardier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuOPNRalQvP75281EDCy5KwCKxMcpUU9IP_dqcqa9CT8VkuT4T2FuBqqN9sH_hOGNwrt90I9GCSx9MCuxeQRmjO4Nz7rWqqNOcBswb7k3lMKGEFAWMthDlfmS72wIWAL4gbQ0oFIEbyGu54jtxCJ8toekXHDZb2sV7Kx6gtettZIpnFoD6iMqP9fwKQ/s320/oxblood7314.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuOPNRalQvP75281EDCy5KwCKxMcpUU9IP_dqcqa9CT8VkuT4T2FuBqqN9sH_hOGNwrt90I9GCSx9MCuxeQRmjO4Nz7rWqqNOcBswb7k3lMKGEFAWMthDlfmS72wIWAL4gbQ0oFIEbyGu54jtxCJ8toekXHDZb2sV7Kx6gtettZIpnFoD6iMqP9fwKQ/s800/oxblood7314.jpg", "comment_count": 0 }, { "title": "copper canyon", "url": "https://cocktailvirgin.blogspot.com/2023/02/copper-canyon.html", "published": "2023-02-25T08:00:00.021-05:00", "updated": "2023-02-25T08:00:00.222-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Hunter Orahood", "source": "Attaboy", "year": 2019 }, "categories": [ "bitters (orange)", "creme de cacao", "mezcal", "pimento dram", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Mezcal (Fidencio)", "1/4 oz Crème de Cacao (Bols)", "1/4 oz Allspice Dram (Hamilton's)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in an old fashioned glass, add ice, and stir to mix and chill. Garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Mezcal (Fidencio)\n1/4 oz Crème de Cacao (Bols)\n1/4 oz Allspice Dram (Hamilton's)\n2 dash Orange Bitters (Angostura Orange)\nBuild in an old fashioned glass, add ice, and stir to mix and chill. Garnish with a lemon twist.\nTwo Saturdays ago, I delved into the\nBartender's Choice\napp and landed upon the Copper Canyon that was different from Will Thompson's\ndrink\nwith the same name. This one was crafted by Hunter Orahood at Manhattan's Attaboy in 2019 and was an agave spin on the\nBase Camp\n; it also reminded me of the\nSherpa\nas well. This Old Fashioned riff donated a lemon, vegetal, and smoke aroma. Next, a sip with a decent body to it flowed into smoky agave, chocolate, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8lPgr2jl6-h6--w6zwa7YnUCMlCoo0kzuSmHAitUSpg7PbSh1qIyePkulGn8N2jp8GJa-X0Z7lq7TQRuU2UbW--gZL2aWznHp_b1aJGcrv_hGGZ_XIw8rr0MD8Pu5qe-ueuKl05nxot-IZIXu-6n-a4GvP7WSO4Oq2kEtqIMrg2Wk4GARMPi9FPWJQ/s320/coppercanyon7316.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8lPgr2jl6-h6--w6zwa7YnUCMlCoo0kzuSmHAitUSpg7PbSh1qIyePkulGn8N2jp8GJa-X0Z7lq7TQRuU2UbW--gZL2aWznHp_b1aJGcrv_hGGZ_XIw8rr0MD8Pu5qe-ueuKl05nxot-IZIXu-6n-a4GvP7WSO4Oq2kEtqIMrg2Wk4GARMPi9FPWJQ/s800/coppercanyon7316.jpg", "comment_count": 0 }, { "title": "amoxicillin", "url": "https://cocktailvirgin.blogspot.com/2023/02/amoxicillin.html", "published": "2023-02-26T08:00:00.032-05:00", "updated": "2025-08-08T11:46:36.334-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Meaghan Dorman", "source": "Raines Law Room", "year": null }, "categories": [ "honey", "lemon juice", "rum", "scotch", "simple syrup (ginger)" ], "ingredients": [ "2 oz Zacapa 23 Rum (Zaya 12)", "3/4 oz Lemon Juice", "3/4 oz Honey-Ginger Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large ice cube, and float 1/4 oz Laphroaig 10 Year Scotch.", "body_text": "2 oz Zacapa 23 Rum (Zaya 12)\n3/4 oz Lemon Juice\n3/4 oz Honey-Ginger Syrup\nShake with ice, strain into an old fashioned glass with a large ice cube, and float 1/4 oz Laphroaig 10 Year Scotch.\nTwo Sundays ago, I peered into the Hawthorne bar bible and came across the Amoxicillin as a rum riff on the\nPenicillin\ncrafted by Meaghan Dorman at the Raines Law Room. The concept reminded me of John Gertsen's\nPanacea\nthat called for a white rum with a Batavia Arrack float instead of a dark rum with a Scotch float. Moreover, the build reminded me of Meaghan's\nWildest Redhead\nthat I enjoyed making for guests asking for something akin to a Blood & Sand at Drink. The Amoxicillin greeted the nose with a peat smoke aroma. Next, lemon and honey on the sip shuffled into dark rum and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JmSJ2d0ffvgbFlLhkIR4x1KqRDYEeh72n3USiTsIptvdl75FbYqWobazAmwhvfZCHaJH8IgmC5N15-uoB5bMkRTJrBHXJ81wZzTh2IGgUlwd4EON2-3Xi3cPVjSLo1bBCfs_3QvNxdeAzhR9pXXkmIeu4REjZ3EDotWyl3o0J6kQhb4aKBAaiZGyQA/s320/amoxicillin7319.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JmSJ2d0ffvgbFlLhkIR4x1KqRDYEeh72n3USiTsIptvdl75FbYqWobazAmwhvfZCHaJH8IgmC5N15-uoB5bMkRTJrBHXJ81wZzTh2IGgUlwd4EON2-3Xi3cPVjSLo1bBCfs_3QvNxdeAzhR9pXXkmIeu4REjZ3EDotWyl3o0J6kQhb4aKBAaiZGyQA/s800/amoxicillin7319.jpg", "comment_count": 0 }, { "title": "the cutter", "url": "https://cocktailvirgin.blogspot.com/2023/02/the-cutter.html", "published": "2023-02-27T08:00:00.026-05:00", "updated": "2023-02-27T08:00:00.220-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alec Bales", "source": "Ticonderoga Club", "year": null }, "categories": [ "amaro", "campari", "lemon juice", "simple syrup", "whiskey" ], "ingredients": [ "1 1/4 oz St. George B&E American Whiskey (Old Overholt 86°)", "3/4 oz Campari", "1/2 oz Amaro Ciociaro", "3/4 oz Lemon Juice", "1/4 oz Cane Syrup 2:1 (Sirop JM)" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 1/4 oz St. George B&E American Whiskey (Old Overholt 86°)\n3/4 oz Campari\n1/2 oz Amaro Ciociaro\n3/4 oz Lemon Juice\n1/4 oz Cane Syrup 2:1 (Sirop JM)\nShake with ice and strain into a coupe.\nTwo Mondays ago, I was in search of a lemon juice drink to use up more of the lemons that I had peeled for garnishes, and I uncovered the Cutter on\nPunch Drink\n. The recipe was crafted by Alec Bales of the Ticonderoga Club in Atlanta as a riff on the\nPaper Plane\n. Since the combination of Campari and Amer Picon (or similar liqueurs like China China and Ciociaro) worked well in the\nPoison Arrow\n, I was game to try this one out. The Cutter began with an orange and lemon bouquet. Next, caramel, lemon, and orange notes on the sip sailed into whiskey and a rounder bitter orange than I expected from Campari in the mix on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3LuM1biDDORV7WPfiibLPqM2wQyOsAhV5m1UQR58rMhVQAKo7CWGYGJEdMAclKAtmiLARSPRSK1NVhhQRk1IBWpMjkL7M44b3-mnq32v7P49AeYEvhCDWlb31o4J1VgWqfAx7oe18jU3pTTLpc2utWct9of9bSYLNUY9Usv708QB0_wnchApX8YYRw/s320/cutter7321.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3LuM1biDDORV7WPfiibLPqM2wQyOsAhV5m1UQR58rMhVQAKo7CWGYGJEdMAclKAtmiLARSPRSK1NVhhQRk1IBWpMjkL7M44b3-mnq32v7P49AeYEvhCDWlb31o4J1VgWqfAx7oe18jU3pTTLpc2utWct9of9bSYLNUY9Usv708QB0_wnchApX8YYRw/s800/cutter7321.jpg", "comment_count": 0 }, { "title": "bumble-bee cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/02/bumble-bee-cocktail.html", "published": "2023-02-28T08:00:00.026-05:00", "updated": "2023-02-28T08:00:00.217-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "South American Gentleman's Companion", "year": null }, "categories": [ "bitters (Angostura)", "egg white", "honey", "lime juice", "rum" ], "ingredients": [ "2 oz Medium Dark Rum (Appleton Signature)", "2 tsp or so Lime Juice (1/2 oz)", "1 1/2 - 2 tsp Honey (1/2 oz Honey Syrup)", "2 tsp Egg White (1 Egg White)" ], "instructions": "Shake one round without ice and one round with ice, strain into a cocktail glass, and garnish with 3-4 drop Angostura Bitters.", "body_text": "2 oz Medium Dark Rum (Appleton Signature)\n2 tsp or so Lime Juice (1/2 oz)\n1 1/2 - 2 tsp Honey (1/2 oz Honey Syrup)\n2 tsp Egg White (1 Egg White)\nShake one round without ice and one round with ice, strain into a cocktail glass, and garnish with 3-4 drop Angostura Bitters.\nTwo Tuesdays ago, I spotted a reference for the Bumble-Bee, so I pulled out one of my copies of Charles H. Baker Jr.'s\nSouth American Gentleman's Companion\n. Baker was served this drink in Georgetown, Guyana, and the egg white in this rum Bee's Knees variation reminded me of the\nHoney Bee\nat Yvonne's (the regular\nHoney Bee\nis served without) and of course my cachaça-pisco riff at Drink called the\nSouth American Honey Bee\n. In the glass, the Bumble-Bee donated an orange, allspice, and cinnamon aroma to the nose. Next, a creamy honey, caramel, and lime medley on the sip buzzed into rum and lime flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8gejHTfPkVcXqagHzT99ruc6hqok0Kzv5nhdBkExHLto_YF2-LQk5RXRgCt7PlfAfM_h9ISpwj2g9yi93Aolcr6awhtByPRV3EGbG28Z4P9FP_8XXH9jvIzrE87CQsuv2x1pBmUBgufQS9ILgq-o40j5hBlexvjtAl7CGxl2Vm_4kKdrWpS0Ry5GaA/s320/bumblebee7323.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8gejHTfPkVcXqagHzT99ruc6hqok0Kzv5nhdBkExHLto_YF2-LQk5RXRgCt7PlfAfM_h9ISpwj2g9yi93Aolcr6awhtByPRV3EGbG28Z4P9FP_8XXH9jvIzrE87CQsuv2x1pBmUBgufQS9ILgq-o40j5hBlexvjtAl7CGxl2Vm_4kKdrWpS0Ry5GaA/s800/bumblebee7323.jpg", "comment_count": 0 }, { "title": "midnight marauder no. 2", "url": "https://cocktailvirgin.blogspot.com/2023/03/midnight-marauder-no-2.html", "published": "2023-03-01T08:00:00.024-05:00", "updated": "2023-03-01T08:00:00.201-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kaley Brodeur", "source": "the Starling", "year": null }, "categories": [ "curacao", "kahlua", "mezcal", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Coffee Liqueur (Galliano Ristretto)", "1/4 oz Mezcal (Fidencio)", "1 bsp Curaçao (1/8 oz Pierre Ferrand)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Rittenhouse Rye\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Coffee Liqueur (Galliano Ristretto)\n1/4 oz Mezcal (Fidencio)\n1 bsp Curaçao (1/8 oz Pierre Ferrand)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I received the March/April issue of\nImbibe Magazine\n, and I opened it up to find the evening's libation. There, I was lured in by the Midnight Marauder No. 2 by Kaley Brodeur at the Starling in Wilmington, North Carolina. The name reminded me of Joaquin Simo's\nMidnight Marauder\nbut the only overlap was mezcal and something vermouth-like. Regardless, in the glass, it snuck in with lemon, roast, and vegetal aromas. Next, grape and roast notes on the sip led into rye, coffee, and orange flavors on the swallow with a vegetal, smoke, and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMM1mCbRXsD8AQypdTbOQe6xziD4ovvSgFnLUiNYehbuUFKw2NlVgQP6IhuIhDEQjG5B-pqkplqnRA3KjAKgCT8EKidRmv3i_TA3t2vDAOTJShE5w5aNxav3q7kTEVfCl5acvCo154_vr1PUuGu2x81u1TJLwXqsivANkY20CP3CbLDh7vwWJXMShfRA/s320/midnightmaurader2_7324.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMM1mCbRXsD8AQypdTbOQe6xziD4ovvSgFnLUiNYehbuUFKw2NlVgQP6IhuIhDEQjG5B-pqkplqnRA3KjAKgCT8EKidRmv3i_TA3t2vDAOTJShE5w5aNxav3q7kTEVfCl5acvCo154_vr1PUuGu2x81u1TJLwXqsivANkY20CP3CbLDh7vwWJXMShfRA/s800/midnightmaurader2_7324.jpg", "comment_count": 0 }, { "title": "freudian flip", "url": "https://cocktailvirgin.blogspot.com/2023/03/freudian-flip.html", "published": "2023-03-02T08:00:00.047-05:00", "updated": "2023-03-02T08:00:00.218-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "the Cave", "year": null }, "categories": [ "absinthe", "benedictine", "bitters (Angostura)", "calvados", "cognac", "egg" ], "ingredients": [ "1 oz Cognac (Pierre Ferrand 1840)", "1 oz Calvados (Morin Selection)", "1/2 oz Benedictine", "1/4 tsp Absinthe (Kübler)", "2 dash Angostura Bitters", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into a glass (single old fashioned), and garnish with freshly grated nutmeg.", "body_text": "1 oz Cognac (Pierre Ferrand 1840)\n1 oz Calvados (Morin Selection)\n1/2 oz Benedictine\n1/4 tsp Absinthe (Kübler)\n2 dash Angostura Bitters\n1 Whole Egg\nShake one round without ice and one round with ice, strain into a glass (single old fashioned), and garnish with freshly grated nutmeg.\nTwo Thursdays ago, I was scanning the\nKindred Cocktails\ndatabase when I came across an egg drink that sounded like a lovely way to end the evening. The name Freudian Flip reminded me of my\nAll of Freud's Beautiful Women\n, but this one was created at the Cave in Naples, Florida.\nUrban Dictionary\ndefines the term as \"Like a Freudian slip, but instead flipping someone off. When your hand just happens to have the middle finger up\" (such as scratching your shoulder with your middle finger in response to a disrespectful comment). Once prepared, the Freudian Flip showcased nutmeg, apple, and anise aromas to the nose. Next, a creamy and caramel sip gave way to apple, Cognac, and minty-anise herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMRaT633K6QAvo3mJnBDw1RzdC0CS_DCN8kJL3IG7oTwBjiEdMhKKhpuJwcmGGiew0nhax07e9pcgY_7YxUBzKD6lV-5PO-Q_fuhMpwxJY2iUWBavlkR7XTNz4p79sGPInwYAEXj_QXrkyCZICHPJgeDrbHXDDUxZjRkKQZ4XQqunbNfjvbpRskBNgw/s320/freudianflip7326.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMRaT633K6QAvo3mJnBDw1RzdC0CS_DCN8kJL3IG7oTwBjiEdMhKKhpuJwcmGGiew0nhax07e9pcgY_7YxUBzKD6lV-5PO-Q_fuhMpwxJY2iUWBavlkR7XTNz4p79sGPInwYAEXj_QXrkyCZICHPJgeDrbHXDDUxZjRkKQZ4XQqunbNfjvbpRskBNgw/s800/freudianflip7326.jpg", "comment_count": 0 }, { "title": "little italy", "url": "https://cocktailvirgin.blogspot.com/2023/03/little-italy.html", "published": "2023-03-03T08:00:00.069-05:00", "updated": "2023-06-28T10:54:29.287-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Audrey Saunders", "source": "Pegu Club", "year": 2005 }, "categories": [ "cynar", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "3/4 oz Martini & Rossi Sweet Vermouth (Cocchi)", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a cherry.", "body_text": "2 oz Rittenhouse Rye\n3/4 oz Martini & Rossi Sweet Vermouth (Cocchi)\n1/2 oz Cynar\nStir with ice, strain into a coupe, and garnish with a cherry.\nWhile typing up the\nIn Cold Blood\n, I made a note that I ought to finally write up the Little Italy here on the blog. The recipe appears here most notably in a\npost\nwhere the bartenders at Drink in 2009 had hollow Kold Draft ice cubes that they filled with Cynar and entrapped it by freezing it in with water on top, and I suggested a Manhattan that turned into a Little Italy with the ice melting over time. I had my first Little Italy prior to my blogging here when Kevin Martin poured us a round of Little Italys at Eastern Standard in 2007 (as documented in a note on this\npost\n), and it was time to enter it into the records. Therefore, I reached for Robert Simonson's\nModern Classic Cocktails\nfor the recipe. Robert cites 2005 as the year that Audrey Saunders created this neo-classic at the Pegu Club, and he included a bit of history with Audrey's quote of, \"We were drinking Manhattans right then [over dinner at Raoul's in NYC], and I wondered what one would be like if I substituted Cynar for the Angostura Bitters. Rittenhouse tied it together.\" I was unaware that Rittenhouse was the specific call for the Little Italy, and I frequently made them in the past with Old Overholt to highlight the Cynar more. While I did not have Martini & Rossi sweet vermouth on hand, I came as close as I could to Audrey's specifications with Cocchi. Here, it came across with a rye and vegetal bouquet. Next, grape and caramel notes on the sip transitioned into rye and caramel-herbal flavors on the swallow.\nPostnote 6/28/23:\nI asked Audrey on\nTwitter\nwhy many recipes for the Little Italy (such as in\nImbibe\nand\nFood & Wine\ncall for the garnish to be two cherries. \"Was this symbolic of the mob lore of what it means when the barkeep hands you a drink with an even number of garnish? Or was it aesthetic or other?\" She replied that she \"always found the whole business of odd number garnish rubbish – instead prefer to go on drink by drink basis. Do we really need 3(!) sugar soaked cherries regardless of how delicious? I think not. Yet one would not suffice. So one for the 1st 1/2 of the drink & one more for the 2nd.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42hpDmUAIR4_KQs5RKlGL5QaUf-yXjn3Eh7PfAB3mbEBXxAcP2mP4oxTM7DE5KXoOYhE1TTi6QO-AEIhv8f3m4OZEPUnzUkujiMC6Oi5Is5hMJ3lHR576ATa-o7zPPdhe-90macKZ77Jlf8xnERUz52Xq-miB8WLfMvDVcBOH6yLZ8mCPGS2R7A--rw/s320/littleitaly7329.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42hpDmUAIR4_KQs5RKlGL5QaUf-yXjn3Eh7PfAB3mbEBXxAcP2mP4oxTM7DE5KXoOYhE1TTi6QO-AEIhv8f3m4OZEPUnzUkujiMC6Oi5Is5hMJ3lHR576ATa-o7zPPdhe-90macKZ77Jlf8xnERUz52Xq-miB8WLfMvDVcBOH6yLZ8mCPGS2R7A--rw/s800/littleitaly7329.jpg", "comment_count": 0 }, { "title": "something bitter this way comes", "url": "https://cocktailvirgin.blogspot.com/2023/03/something-bitter-this-way-comes.html", "published": "2023-03-04T08:00:00.048-05:00", "updated": "2023-03-04T08:00:00.258-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chuck Taggart", "source": "Looka", "year": 2011 }, "categories": [ "amaro", "bitters (mole)", "fernet-branca", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1 oz Amaro Ciociaro", "1/2 oz Cocchi Sweet Vermouth", "1/4 oz Fernet Branca", "2 dash Bittermens Mole Bitters (Bitter Truth)", "1 pinch Salt" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1 oz Amaro Ciociaro\n1/2 oz Cocchi Sweet Vermouth\n1/4 oz Fernet Branca\n2 dash Bittermens Mole Bitters (Bitter Truth)\n1 pinch Salt\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I spotted a drink sourced from Chuck Taggart's\nLooka\nblog on\nKindred Cocktails\ncalled Something Bitter This Way Comes. Chuck was inspired by a drink at The Varnish where the guest bartender utilized two amari akin to Tiki bartenders using more than one rum. Chuck tinkered a few days later, and he named this 2011 creation after one of his friend's suggestions that was a variation on a Ray Bradbury book title. Here, the combination of Amaro Ciociaro and a hint of Fernet reminded me of Backbar's\nScarecrow\nthat called for Amaro Montenegro embittered by Fernet. Once prepared, the Something Bitter This Way Comes presented orange, caramel, and menthol aromas. Next, grape and caramel notes on the sip slid into rye, bitter orange, and minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25zwulXcFpP9ndE7BzHKptFal7TT_86STJcFfTFcEeMpR-mpVyBBqAolLh_3s3k5KpeOKkziZBOTLgBxNEZ3Ln8tG4pxwECCA5xOCQVQJE3w6Fybb6gFZCcwbIpSZS-mnIO3YI10zHjz7kvo6ljAzPROOoZP00UT94KqDnDQrUkSQqi2GK_Bp8HhPgA/s320/somethingbitter7331.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25zwulXcFpP9ndE7BzHKptFal7TT_86STJcFfTFcEeMpR-mpVyBBqAolLh_3s3k5KpeOKkziZBOTLgBxNEZ3Ln8tG4pxwECCA5xOCQVQJE3w6Fybb6gFZCcwbIpSZS-mnIO3YI10zHjz7kvo6ljAzPROOoZP00UT94KqDnDQrUkSQqi2GK_Bp8HhPgA/s800/somethingbitter7331.jpg", "comment_count": 0 }, { "title": "lost & found", "url": "https://cocktailvirgin.blogspot.com/2023/03/lost-found.html", "published": "2023-03-05T08:00:00.041-05:00", "updated": "2023-03-05T08:00:00.188-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Dandelion Cocktail Bar", "year": null }, "categories": [ "averna", "campari", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Wild Turkey 101° Bourbon (Evan Williams Bonded)", "3/4 oz Averna", "3/4 oz Campari", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Wild Turkey 101° Bourbon (Evan Williams Bonded)\n3/4 oz Averna\n3/4 oz Campari\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, I landed upon an intriguing recipe from the Dandelion Cocktail Bar in Florianópolis, Brazil, called the Lost & Found via\nKindred Cocktails\n. The recipe came across like a riff on the\nPaper Plane\n, and the combination of Averna and Campari reminded me of the\nTwelve Gauge\nthat utilized orange instead of lemon juice. Moreover, the\nCutter\nwith Ciociaro and Campari was still fresh in my head. I was able to track down a post about the drink on the bar's\nInstagram\n, and translated from Portuguese, they described, \"Inspired by the human saga of re-signifying the past, in dusty museums, in articles and artifacts. In thrift stores, antique shops, and the countless times we need to get lost in order to find ourselves.\"\nThe Lost & Found uncovered a caramel and bitter orange aroma. Next, lemon, caramel, and orange notes on the sip welcomed in Bourbon and a rounded bitter herbal flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Vmli_NEB4amBt7wlOBSjT1EaA5iuBVYuoiiaRqNg9zHpB0Yc_aePBkeX3uHhUetwCyv9IR5Clz_voxclbOGZy9OuvGNplA9v_9fF7Pt-XnAnQ0Efi3Wb4C8TWOV9BOJm8m4rNQZZla8XPwx29aGW7gu8qnR5sXAyZFlpWXymLSLqHIOFQb21dI8xwA/s320/lostfound7333.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Vmli_NEB4amBt7wlOBSjT1EaA5iuBVYuoiiaRqNg9zHpB0Yc_aePBkeX3uHhUetwCyv9IR5Clz_voxclbOGZy9OuvGNplA9v_9fF7Pt-XnAnQ0Efi3Wb4C8TWOV9BOJm8m4rNQZZla8XPwx29aGW7gu8qnR5sXAyZFlpWXymLSLqHIOFQb21dI8xwA/s800/lostfound7333.jpg", "comment_count": 0 }, { "title": "blue collar", "url": "https://cocktailvirgin.blogspot.com/2023/03/blue-collar.html", "published": "2023-03-06T08:00:00.055-05:00", "updated": "2023-03-06T08:00:00.222-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michael Madrusan", "source": "Milk & Honey", "year": 2008 }, "categories": [ "amaro", "amer picon", "bitters (Angostura)", "bitters (orange)", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Michter's)", "1/2 oz Sweet Vermouth (Cocchi)", "1/4 oz Amaro Ciociaro or Amer Picon (Ciociaro)", "1/4 oz Maraschino Liqueur (Luxardo)", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Michter's)\n1/2 oz Sweet Vermouth (Cocchi)\n1/4 oz Amaro Ciociaro or Amer Picon (Ciociaro)\n1/4 oz Maraschino Liqueur (Luxardo)\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nAfter making the\nWhite Collar\n, I was driven to make the companion piece that inspired it, namely the Blue Collar. For that one, Michael Madrusan accidentally mixed up the recipes for a Brooklyn and a\nLiberal\nat Milk & Honey back in 2008, and he liked the result. Madrusan in his\nA Spot at the Bar\nbook lists the Blue Collar as Amer Picon, and the\nBartender's Choice\napp calls for the similar in flavor Amaro Ciociaro. Overall, the combination is very similar to the original recipe for the Brooklyn (before it morphed into the dry vermouth recipe in a later books like the 1927\nBarflies & Cocktails\n) in the 1908\nJack's Manual\nof 50% rye whiskey, 50% regular (sweet) vermouth, 1 dash Maraschino, and 1 dash Amer Picon.\nThe Blue Collar greeted the nose with a lemon, grape, and cherry bouquet. Next, grape and caramel on the sip gave way to rye with bitter orange melding into nutty cherry flavors on the swallow with a clove and cherry finish. Overall, I rather enjoyed this version, and found it perhaps better than the classic Brooklyn akin to why I love the\nCreole Cocktail\nso much.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OpKFSEIwKq_6VHTqNI4EBORvNbYcK5LXlurw97iMfPJzVMmiG1yIvh2rfC6m8bggKKMtEyJ9SJxzQavlL33_OR5Xg23myKOw5aazcTV1_qU3XqRS-hwPq9fgZLcgiJMBoUdKsZNUXiPvllc2Lj2IULMI32f2-WS0ijTPRKksVFCfusN5jvBxkkY2zA/s320/bluecollar7334.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OpKFSEIwKq_6VHTqNI4EBORvNbYcK5LXlurw97iMfPJzVMmiG1yIvh2rfC6m8bggKKMtEyJ9SJxzQavlL33_OR5Xg23myKOw5aazcTV1_qU3XqRS-hwPq9fgZLcgiJMBoUdKsZNUXiPvllc2Lj2IULMI32f2-WS0ijTPRKksVFCfusN5jvBxkkY2zA/s800/bluecollar7334.jpg", "comment_count": 0 }, { "title": "pirate's alley", "url": "https://cocktailvirgin.blogspot.com/2023/03/pirates-alley.html", "published": "2023-03-07T08:00:00.024-05:00", "updated": "2023-03-07T08:00:00.198-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "benedictine", "bitters (Peychaud's)", "cognac", "scotch", "walnut liqueur" ], "ingredients": [ "1 oz Scotch (Cutty Sark Prohibition)", "1 oz Cognac (Pierre Ferrand 1840)", "1/2 oz Walnut Liqueur (Russo Nocino)", "1/2 oz Benedictine", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Kübler) double old fashioned glass, and garnish with lemon oil from a twist.", "body_text": "1 oz Scotch (Cutty Sark Prohibition)\n1 oz Cognac (Pierre Ferrand 1840)\n1/2 oz Walnut Liqueur (Russo Nocino)\n1/2 oz Benedictine\n3 dash Peychaud's Bitters\nStir with ice, strain into an absinthe-rinsed (Kübler) double old fashioned glass, and garnish with lemon oil from a twist.\nTwo Tuesdays ago was Mardi Gras, and I was inspired to make up a Sazerac riff to celebrate. I latched onto the walnut liqueur-Cynar duo that I recently had in the\nLevel Up\nand was first introduced to in the\nMy Triumphs, My Mistakes\n. However, in a Scotch-Cognac Sazerac format, the pair was not as lovely as I expected. Therefore, I took a page from Damon Boelte's\nStorm King\nand swapped out the Cynar for Benedictine (which also fit the New Orleans theme quite nicely). The result was much improved, and for a name, I dubbed this one after a block that intrigued me on my first trip to New Orleans in 2009 called Pirate's Alley. This second version possessed a lemon, anise, and herbal aroma. Next, a light caramel sip plundered into a smoky Scotch, rich Cognac, walnut, and herbal swallow with an anise and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRW3t9Wh3xLKCKXSlLRj3Ae46_3TcpFd1a-aarScNSOm8EkRYmD30qfGYbKrpCaG7FfpuEki9i639nTVujTm_KL6EybsSdpLjmtYOmeAjwB-9bbIQIUBmKJ-rk25EwDRUZRLomcm_Q9bhHzPKRr5hFH69TYCC6u5XJ9PLsc438HSvOEE2SUTUTnVT9Jg/s320/piratesalley7337.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRW3t9Wh3xLKCKXSlLRj3Ae46_3TcpFd1a-aarScNSOm8EkRYmD30qfGYbKrpCaG7FfpuEki9i639nTVujTm_KL6EybsSdpLjmtYOmeAjwB-9bbIQIUBmKJ-rk25EwDRUZRLomcm_Q9bhHzPKRr5hFH69TYCC6u5XJ9PLsc438HSvOEE2SUTUTnVT9Jg/s800/piratesalley7337.jpg", "comment_count": 0 }, { "title": "the guadalajara", "url": "https://cocktailvirgin.blogspot.com/2023/03/the-guadalajara.html", "published": "2023-03-08T08:00:00.012-05:00", "updated": "2023-03-08T08:00:00.207-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": 2009 }, "categories": [ "bitters (mole)", "fernet-branca", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "1/2 oz Fernet Branca", "1/2 oz Agave Syrup 1:1", "2 dash Bittermens Mole Bitters (Bitter Truth)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist. I did locate another source (James Teitelbaum's", "body_text": "2 oz Reposado Tequila (Cimarron)\n1/2 oz Fernet Branca\n1/2 oz Agave Syrup 1:1\n2 dash Bittermens Mole Bitters (Bitter Truth)\nStir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist. I did locate another source (James Teitelbaum's\nDestination Cocktails\n) that called for a grapefruit twist, but I opted for the garnish in\nLiquor.com\n.\nTwo Wednesdays ago, I spotted a Misty Kalkofen recipe on\nKindred Cocktails\nthat I had not tried before called the Guadalajara. I was able to read the defunct February 2011\nLiquor.com\narticle written by Wayne Curtis via the internet archives, and I decided to make this tequila\nToronto\nof sorts that I estimate was invented circa 2009-10 at Drink. Once prepared, the Guadalajara greeted the nose with an orange, vegetal, and minty bouquet. Next, a caramel sip flowed into agave and bitter herbal flavors on the swallow with a chocolate and minty finish. Overall, it came across softer than a classic Toronto perhaps due to the agave nectar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYD3G9CZKGgO7TrD6Skp--r9aGma6c9rQK9oToY51jmwCX9oy1L0VTAdwOf6jsaW7qelrKBbmHCaB0s3SBiUxXajYFLryvTHakLR2BLF5XQax1O-WK41pGNaR6LI3c19UIshh2iDd07E6eiaZpwLlPsemNHPEJznIrTtTyFw1-oqh4mhospYENaEc2g/s320/guadalajara7339.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYD3G9CZKGgO7TrD6Skp--r9aGma6c9rQK9oToY51jmwCX9oy1L0VTAdwOf6jsaW7qelrKBbmHCaB0s3SBiUxXajYFLryvTHakLR2BLF5XQax1O-WK41pGNaR6LI3c19UIshh2iDd07E6eiaZpwLlPsemNHPEJznIrTtTyFw1-oqh4mhospYENaEc2g/s800/guadalajara7339.jpg", "comment_count": 0 }, { "title": "duke of suffolk", "url": "https://cocktailvirgin.blogspot.com/2023/03/duke-of-suffolk.html", "published": "2023-03-09T08:00:00.080-05:00", "updated": "2025-10-22T13:30:48.513-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "daiquirisdaisies" ], "serving_style": "hot", "glassware": null, "technique": "build", "attribution": { "creator": "Giuseppe Gonzalez", "source": "Suffolk Arms", "year": null }, "categories": [ "#daiquirisdaisies", "*hot", "cream", "gin", "simple syrup", "tea" ], "ingredients": [ "1 1/4 oz Fords Gin", "6 oz Hot Sweetened Black Tea Blend (*)" ], "instructions": "Build in a preheated 8 oz mug and float 3/4 oz whipped cream on top. Recipe for the sweetened tea aspect is from", "body_text": "1 1/4 oz Fords Gin\n6 oz Hot Sweetened Black Tea Blend (*)\nBuild in a preheated 8 oz mug and float 3/4 oz whipped cream on top. Recipe for the sweetened tea aspect is from\nThrillist\n; Daiquiris & Daisies uses a cold process black tea base for a syrup.\n(*) 3 parts of a 50:50 mix of English Breakfast & Earl Grey Teas to 1 part simple syrup.\nAfter helping to host a Westward Whiskey-USBG Boston event in the Financial District, I made my way over to Daiquiris & Daisies. There, bartender and co-owner Daren Swisher pointed out the special \"Let It Snow\" menu with a few bonus offerings. The Duke of Suffolk caught my eye for I was reminded of it recently as I had just listened to a\nCocktail College\npodcast where host Tim McKirdy was talking to Erick Castro. Towards the end of the show, the topic came upon hot drinks, and Erick mentioned that he really loved the Duke of Suffolk that was created by Giuseppe Gonzalez at Suffolk Arms. Erick described how, \"It's essentially the same build more or less as Irish whiskey except Earl Grey instead of coffee. Then gin instead of Irish Whiskey, but everything else was essentially the same. It's just an absolutely lovely drink... and I wish it was more popular.\" Given the weather outside, I was excited about the idea of a warm beverage. Here, the cream layer seemed to stifle aromas from escaping, but that layer added a glorious richness to the sip that was punctuated by piny juniper notes. Next, the swallow was all about the orange-y bergamot and black tea flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Fv-jEK63Mo_h_s4ltYqlnL8jnwVzMQQuBRNv3efS3zFEXHW3IMrmXcHdCsUTykywHqQaku7SnjKsWGesPj7nQKf9TjrBbh1gF31JnO2OCAdyCnrqm2ux8V29UBuQuymS6we-q9E4H_u3eMbmLmGbaHkNZ6ocQ_8SQ2SNQUj8lPEnDZvls0bIb0vYtQ/s320/dukesuffolk.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Fv-jEK63Mo_h_s4ltYqlnL8jnwVzMQQuBRNv3efS3zFEXHW3IMrmXcHdCsUTykywHqQaku7SnjKsWGesPj7nQKf9TjrBbh1gF31JnO2OCAdyCnrqm2ux8V29UBuQuymS6we-q9E4H_u3eMbmLmGbaHkNZ6ocQ_8SQ2SNQUj8lPEnDZvls0bIb0vYtQ/s800/dukesuffolk.jpg", "comment_count": 0 }, { "title": "without borders", "url": "https://cocktailvirgin.blogspot.com/2023/03/without-borders.html", "published": "2023-03-10T08:00:00.024-05:00", "updated": "2023-03-10T08:00:00.220-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Caleb James", "source": "Covina", "year": 2020 }, "categories": [ "applejack", "benedictine", "lime juice", "maraschino" ], "ingredients": [ "3/4 oz Apple Brandy (Laird's Bonded)", "3/4 oz Benedictine", "3/4 oz Maraschino (Luxardo)", "3/4 oz Lime Juice", "1 dash Saline Solution (1 pinch Salt)" ], "instructions": "Shake with ice, strain into a sugar-rimmed coupe glass (omit rim), and garnish with a lemon twist.", "body_text": "3/4 oz Apple Brandy (Laird's Bonded)\n3/4 oz Benedictine\n3/4 oz Maraschino (Luxardo)\n3/4 oz Lime Juice\n1 dash Saline Solution (1 pinch Salt)\nShake with ice, strain into a sugar-rimmed coupe glass (omit rim), and garnish with a lemon twist.\nFor a cocktail two Thursdays ago, I turned to a recipe that I had bookmarked from the January 2020 issue of\nImbibe Magazine\ncalled Without Borders. The drink was created by Caleb James at Covina in Manhattan, and its spirit and citrus modified by Maraschino and Benedictine structure reminded me of Ted Kilgore's\nRevival\n. Once prepared, the Without Borders crossed over to the nose with lemon, apple, and nutty cherry aromas. Next, lime and apple notes on the sip gave way to apple, cherry, and herbal flavors on the swallow. Overall, the combination was delightful, but I am glad that I omitted the sugar rim for the balance was a touch sweet as expected.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzl2Qu-eXW7Um6qD1vErHjwRMHULztWaaL0LIC5fQ-4OAgY2M9j6QTdZjLj-KWYzSmCs5cVd3Hr_CPCuN4mJhmv8ThoX2Hh3F5mICoNRgTY0bZ-y2yCBKAPV2Gn_pxAEsKQsY6FpUk9rxjFYG8pQmwDkpLkDElhkf6TB9SMQGY90tOXDOtEIVvKJORmg/s320/withoutborders7341.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzl2Qu-eXW7Um6qD1vErHjwRMHULztWaaL0LIC5fQ-4OAgY2M9j6QTdZjLj-KWYzSmCs5cVd3Hr_CPCuN4mJhmv8ThoX2Hh3F5mICoNRgTY0bZ-y2yCBKAPV2Gn_pxAEsKQsY6FpUk9rxjFYG8pQmwDkpLkDElhkf6TB9SMQGY90tOXDOtEIVvKJORmg/s800/withoutborders7341.jpg", "comment_count": 0 }, { "title": "archbishop", "url": "https://cocktailvirgin.blogspot.com/2023/03/archbishop.html", "published": "2023-03-11T08:00:00.035-05:00", "updated": "2023-03-11T08:00:00.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2017 }, "categories": [ "campari", "chartreuse (green)", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1 oz Campari", "1/2 oz Green Chartreuse" ], "instructions": "Build in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Smith & Cross Rum\n1 oz Campari\n1/2 oz Green Chartreuse\nBuild in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Saturdays ago, I fired up the\nBartender's Choice\napp and spotted the Archbishop. This \"big, bold, and bitter\" drink was crafted by Brandon Bramhall at Nashville's Attaboy in 2017, but it did not share the rum-wine Daiquiri combination of the classic\nBishop\nrecipe as the name first made me think about. Instead, the ingredients reminded me of a funky rum\nEnd of the Road\n, so I was intrigued to give it a try. In the glass, the Archbishop blessed the nose with an orange, caramel, and rum funk bouquet. Next, caramel and orange notes on the sip transitioned to funky rum, bitter orange, and herbal flavors on the swallow with a quinine and green herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgvHyJuo9pbfCMiim-lk0uNwRUT0tLvRYF-uRULsqHDr-48Hao6R-jea3GBpUWCQ7c_mfw5zlb2eQ2U7IeNRODhO4HhSulYVDLyp9mRl_DAftqH5OkPICDsxtwvjbV2XgCkFcwFhnDfy8XxVWSYaouckZgJdpeFBTgeCfoZ5TJfDH6vxCgMq7so5NMQ/s320/archbishop7343.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgvHyJuo9pbfCMiim-lk0uNwRUT0tLvRYF-uRULsqHDr-48Hao6R-jea3GBpUWCQ7c_mfw5zlb2eQ2U7IeNRODhO4HhSulYVDLyp9mRl_DAftqH5OkPICDsxtwvjbV2XgCkFcwFhnDfy8XxVWSYaouckZgJdpeFBTgeCfoZ5TJfDH6vxCgMq7so5NMQ/s800/archbishop7343.jpg", "comment_count": 0 }, { "title": "boulevard des reves", "url": "https://cocktailvirgin.blogspot.com/2023/03/boulevard-des-reves.html", "published": "2023-03-12T08:00:00.038-04:00", "updated": "2023-03-12T08:00:00.213-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Day and Chuck Taggart", "source": "Looka Blog", "year": 2011 }, "categories": [ "campari", "rum (white)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz George T. Stagg Bourbon (Old Grand-Dad 114°)", "1 oz Sweet Vermouth (Cocchi)", "1 oz Campari" ], "instructions": "Stir with ice, strain into a coupe glass, float 1/4 oz Smith & Cross rum, and garnish wtih a lemon twist.", "body_text": "1 1/2 oz George T. Stagg Bourbon (Old Grand-Dad 114°)\n1 oz Sweet Vermouth (Cocchi)\n1 oz Campari\nStir with ice, strain into a coupe glass, float 1/4 oz Smith & Cross rum, and garnish wtih a lemon twist.\nTwo Sundays ago, I spotted an intriguing mashup on\nKindred Cocktails\ncalled the Boulevard des Rêves that was sourced from the\nLooka Blog\n. The recipe began in 2011 when Chris Day then of Honeycut in Los Angeles and blogger Chuck Taggart were chatting online, and they schemed up a Boulevardier and\nKingston Negroni\ncross that utilized overproof spirits. It ended up being named with the modifier \"des Rêves\" meaning \"of dreams\" since this cocktail would surely lead to naptime. Not willing to sacrifice any of my precious Stagg on this recipe, I took the suggestion on\nKindred Cocktails\nof Old Grand-Dad 114°. Here, the drink greeted the senses with a lemon, caramel, and rum funk aroma. Next, a grape-driven sip was followed by Bourbon and bitter orange flavors on the swallow with hints of rum funk on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT7xiVWhITeguHSWsF6neZyzpY_sX3_sFSw-wNDNSKu6m-Q7a04PIZ4cGIQkisJEETF3blAljklA0IGWdvpOiz-KrykfNrLwc532GbaJrfyCkY6UBl1BlpIWaw0GhoJWvFWp61akUGJrY2HecA6zBLJK9dUFfoNdpvYfMVTylea2K1azAVbf9oliUgA/s320/boulevardreves7346.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT7xiVWhITeguHSWsF6neZyzpY_sX3_sFSw-wNDNSKu6m-Q7a04PIZ4cGIQkisJEETF3blAljklA0IGWdvpOiz-KrykfNrLwc532GbaJrfyCkY6UBl1BlpIWaw0GhoJWvFWp61akUGJrY2HecA6zBLJK9dUFfoNdpvYfMVTylea2K1azAVbf9oliUgA/s800/boulevardreves7346.jpg", "comment_count": 0 }, { "title": "gunshop fizz", "url": "https://cocktailvirgin.blogspot.com/2023/03/gunshop-fizz.html", "published": "2023-03-13T08:00:00.084-04:00", "updated": "2023-03-13T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Kirl Estopinal and Maks Pazunkiak", "source": "Rogue Cocktails", "year": 2009 }, "categories": [ "#other", "bitters (Peychaud's)", "lemon juice", "simple syrup", "soda" ], "ingredients": [ "2 oz Peychaud's Bitters", "3 swath Grapefruit Peel", "3 swath Orange Peel", "2 Strawberries, Hulled", "3 slice Cucumber", "1 oz Lemon Juice", "1 oz Simple Syrup" ], "instructions": "Muddle the cucumber slices, citrus peels, and strawberries in the Peychaud's Bitters. Let steep for 2 minutes before adding in the lemon juice and simple syrup. Shake with ice, strain into a Collins glass with fresh ice, top with Sanbitter soda, and garnish with a fresh cucumber slice.", "body_text": "2 oz Peychaud's Bitters\n3 swath Grapefruit Peel\n3 swath Orange Peel\n2 Strawberries, Hulled\n3 slice Cucumber\n1 oz Lemon Juice\n1 oz Simple Syrup\nMuddle the cucumber slices, citrus peels, and strawberries in the Peychaud's Bitters. Let steep for 2 minutes before adding in the lemon juice and simple syrup. Shake with ice, strain into a Collins glass with fresh ice, top with Sanbitter soda, and garnish with a fresh cucumber slice.\nTwo Mondays ago, I attended the book launch party for Neal Bodenheimer's\nCure: New Orleans Drinks and How to Mix 'Em\nat Chickadee. After checking in, I was greeted with a welcome punch of the Gunshop Fizz. It is a recipe that I have had in my possession since July 2009 when I bought the\nRogue Cocktails\nbook, but I never made it for Sanbitter became rather hard to find in Boston and the hefty slug of Peychaud's threatened to kick the 4 ounce bottle of bitters rather quickly. The new book attributed the recipe to Kirl Estopinal and Maks Pazunkiak, and it described how it was the impetus for the\nRogue Cocktails\nconcept. It came about when the duo uncovered the Angostura Fizz in Charles H. Baker Jr.'s 1939\nGentleman's Companion\n, and it led them to riff on the Pimm's Cup with Peychaud's. The 2009 recipe source attributed the name to the current store occupying Antoine Amadee Peychaud's apothecary location in New Orleans, and it declared that this cocktail is \"an example of what is possible when you throw out the rule book.\"\nThis Gunshop Fizz met the nose with cucumber and anise aromas. Next, a carbonated cherry sip flowed into cherry, cucumber, and anise flavors on the swallow. Overall, it was one of the most surreal Pimm's Cup riffs I have ever tried. A close second is No. 9 Park's\nPark Street Cup\nthat took a similar bitters-heavy approach.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBzgG9In4P62STg0wqzq3UzaoGlplyjiN1vkeLTdy5NaDzGa-4vCISIxz-dl2tFdV9jhGv5LOY10IG2wP-oybyKJAyAaRA_xs6AeSmJVBddMIujvCMe-GOJYGKwV_eHqQEdIoVQx_PgwkU16TNnq5K10t8T0gz7aFy43xmXgfE4J5eJkIVJLGFWEYRA/s320/gunshopfizz0358.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBzgG9In4P62STg0wqzq3UzaoGlplyjiN1vkeLTdy5NaDzGa-4vCISIxz-dl2tFdV9jhGv5LOY10IG2wP-oybyKJAyAaRA_xs6AeSmJVBddMIujvCMe-GOJYGKwV_eHqQEdIoVQx_PgwkU16TNnq5K10t8T0gz7aFy43xmXgfE4J5eJkIVJLGFWEYRA/s800/gunshopfizz0358.jpg", "comment_count": 0 }, { "title": "4905", "url": "https://cocktailvirgin.blogspot.com/2023/03/4905.html", "published": "2023-03-13T10:00:00.061-04:00", "updated": "2023-03-13T10:00:00.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Ryan Gannon", "source": "Cure", "year": null }, "categories": [ "#other", "campari", "cognac", "lillet", "vermouth (sweet)" ], "ingredients": [ "1 oz Berta Sweet Vermouth", "1 oz Kina l'Aero d'Or", "1/2 oz Gran Classico", "1/2 oz Pierre Ferrand 1840 Cognac (*)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 oz Berta Sweet Vermouth\n1 oz Kina l'Aero d'Or\n1/2 oz Gran Classico\n1/2 oz Pierre Ferrand 1840 Cognac (*)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.\n(*) the book cites it as Park VSOP but it was changed due to the event's sponsors.\nAt the book launch party with author Neal Bodenheimer for\nCure: New Orleans Drinks and How to Mix 'Em\n, there was an eight drink menu at the Chickadee bar. The one that I selected first was the 4905 created by Cure bartender Ryan Gannon as his \"Negroni ode to Cure.\" His inverted brandy Boulevardier of sorts was a reference to the address of Cure at 4905 Freret Street, and the name reminded me of the\n3185\nthat Jeff Grdinich created at Drink as a tribute to the Gunshop Fizz and named after a New Orleans police code. On the nose, the 4905 showcased a lemon and pear bouquet. Next, red fruit and orchard fruit notes mingled on the sip, and the swallow came through with Cognac and bitter bubble gum flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eIfl_vxbJ_ICpG0OOYSpTZc7WS0ApV4J486W3PNNXnOkB1ctLZkDDFm8b73AvXBt1YFsZkUXhoLAZEvh6cysygLN064LW-jz6qvf-kZ_LzcYKQxFKGbIWpDQdbEL5EbCxgPxvwDeyqDposc-R2JQYSNM51qpAdxnqYU1KWqSK7oEb409qypAF_7X8g/s320/4905_4854.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eIfl_vxbJ_ICpG0OOYSpTZc7WS0ApV4J486W3PNNXnOkB1ctLZkDDFm8b73AvXBt1YFsZkUXhoLAZEvh6cysygLN064LW-jz6qvf-kZ_LzcYKQxFKGbIWpDQdbEL5EbCxgPxvwDeyqDposc-R2JQYSNM51qpAdxnqYU1KWqSK7oEb409qypAF_7X8g/s800/4905_4854.jpg", "comment_count": 0 }, { "title": "crutch cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/03/crutch-cocktail.html", "published": "2023-03-14T08:00:00.049-04:00", "updated": "2023-03-14T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ricky Gomez", "source": "Cure", "year": null }, "categories": [ "#other", "cognac", "dubonnet", "lemon juice", "st. germain" ], "ingredients": [ "3/4 oz Pierre Ferrand 1840 Cognac (*)", "3/4 oz St. Germain", "3/4 oz Dubonnet Rouge", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Pierre Ferrand 1840 Cognac (*)\n3/4 oz St. Germain\n3/4 oz Dubonnet Rouge\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\n(*) The book has Picou Spirits Brandy Sainte Louise, but this was changed to mirror the event sponsors.\nFor my second cocktail off of the eight drink menu for the book launch party for Neal Bodenheimer's\nCure: New Orleans Drinks and How to Mix 'Em\nat Chickadee, I selected the Crutch Cocktail. The book attributed the recipe to Ricky Gomez at Cure and compared it to an absinthe-free Corpse Reviver #2. I could tell from the name and ingredients that it was a modern update of the\nCrux\nthat replaced St. Germain for Cointreau akin to how Sam Ross'\nSunflower\ndid a similar flowery swap for the Lillet in the Corpse Reviver #2. Here, the Crutch met the nose with grape and lemon aromas. Next, lemon and grapefruit notes on the sip hobbled into grape and Cognac flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0JlT-cl-gNQsBAuREAin5l8NKY-Ff7Gx5PR-IO6c5oJDgNXoRzam2p82HFvUt-Ps7CHMQjyP91Dpe2g10cUBe9R9PxhD1H4hvg_TDA9pAYGL5UuS9DHEWSBjdF8tYegybtU6mkXkQJf1B1gmlxhom442bV7Jc8mfN1tWD_HSBUPzji2mWDuIsyseWQ/s320/crutch3849.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0JlT-cl-gNQsBAuREAin5l8NKY-Ff7Gx5PR-IO6c5oJDgNXoRzam2p82HFvUt-Ps7CHMQjyP91Dpe2g10cUBe9R9PxhD1H4hvg_TDA9pAYGL5UuS9DHEWSBjdF8tYegybtU6mkXkQJf1B1gmlxhom442bV7Jc8mfN1tWD_HSBUPzji2mWDuIsyseWQ/s800/crutch3849.jpg", "comment_count": 0 }, { "title": "the great silence", "url": "https://cocktailvirgin.blogspot.com/2023/03/the-great-silence.html", "published": "2023-03-15T08:00:00.031-04:00", "updated": "2023-03-15T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ciaran Wiese", "source": "47 Salt", "year": null }, "categories": [ "absinthe", "aperol", "lime juice", "maraschino", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz High West Double Rye (Rittenhouse)", "3/4 oz Aperol", "1/4 oz Maraschino (Luxardo)", "1/2 oz Lime Juice", "3 dash Absinthe (1/2 tsp Kübler)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz High West Double Rye (Rittenhouse)\n3/4 oz Aperol\n1/4 oz Maraschino (Luxardo)\n1/2 oz Lime Juice\n3 dash Absinthe (1/2 tsp Kübler)\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted the Great Silence by Ciaran Wiese at 47 Salt in Tucson, Arizona. The recipe came by way of the High West brand site, but it did not provide a date; I estimate to be around 2009-11 before Ciaran moved up to Portland, Oregon, in 2012. Since the concept seemed like a\nProspect Park\nmashed up with a\nDivision Bell\n, I was game to give it a go. In the glass, it proffered lemon, anise, and nutty cherry aromas. Next, orange notes on the sip led to whiskey and cherry flavors on the swallow followed by a lime and anise finish. Overall, I was surprised at first how the rye whiskey worked better than expected with the lime juice, but as the drink warmed up over time, the two clashed a bit on the palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FrJZamBwNBnhDAXnw2jxtAfnONE1gKcTETT--bwjBl0817jx4sR-QvVTk8O-czbaB65wncII-bBrQOMVkwhKWjYxvhZwSjb5rVkm82rdO8qBp-_aW7cMLDN9zMbxRP96iH3w-um70yI3mHXEqX8NSO8lFbVpjgnpMr14JpmEejbQ3l0vJlM5zy7gaA/s320/greatsilence7347.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FrJZamBwNBnhDAXnw2jxtAfnONE1gKcTETT--bwjBl0817jx4sR-QvVTk8O-czbaB65wncII-bBrQOMVkwhKWjYxvhZwSjb5rVkm82rdO8qBp-_aW7cMLDN9zMbxRP96iH3w-um70yI3mHXEqX8NSO8lFbVpjgnpMr14JpmEejbQ3l0vJlM5zy7gaA/s800/greatsilence7347.jpg", "comment_count": 0 }, { "title": "kingslayer", "url": "https://cocktailvirgin.blogspot.com/2023/03/kingslayer.html", "published": "2023-03-16T08:00:00.027-04:00", "updated": "2023-03-16T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Jesse Cyr", "source": "Fairmont Olympic Hotel", "year": null }, "categories": [ "amaro", "bitters (Peychaud's)", "pastis", "vermouth (bianco)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Eagle Rare Bourbon (Evan Williams Bonded)", "1 oz Dolin Blanc Vermouth", "1/2 oz Amaro Ciociaro", "1 bsp Pastis (1/8 oz Pastis d'Autrefois)" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with a lemon twist.", "body_text": "2 oz Eagle Rare Bourbon (Evan Williams Bonded)\n1 oz Dolin Blanc Vermouth\n1/2 oz Amaro Ciociaro\n1 bsp Pastis (1/8 oz Pastis d'Autrefois)\nStir with ice, strain into a rocks glass, and garnish with a lemon twist.\nTwo Thursdays prior, I reached for my copy of\nSeattle Cocktails\nby Neil Ratliff and came upon the Kingslayer. The recipe was crafted by Jesse Cyr at the Fairmont Olymic Hotel as a mashup of a Sazerac and a Manhattan. Once stirred and strained, the Kingslayer attacked the senses with a lemon, licorice, caramel, and orange aroma. Next, caramel on the sip from the amaro led into Bourbon, orange, licorice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7yzzaM2lct2Dl2LcfHagFguKej_EHBYNeldBfrzVeINzw2LD8Pm-igNi30qKkQd1Q0NjO4v63ZBTVgvmkocatg6h3NfNXLY9t2reI74EEvTT6wxQOG75Sd3FB3DR49UTmsP_jtGwaKkykpuY2OZQpysHQNEkIlAa0K-Umo5Cs1X2Xb3ev6JBmsd3XA/s320/kingslayer7350.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7yzzaM2lct2Dl2LcfHagFguKej_EHBYNeldBfrzVeINzw2LD8Pm-igNi30qKkQd1Q0NjO4v63ZBTVgvmkocatg6h3NfNXLY9t2reI74EEvTT6wxQOG75Sd3FB3DR49UTmsP_jtGwaKkykpuY2OZQpysHQNEkIlAa0K-Umo5Cs1X2Xb3ev6JBmsd3XA/s800/kingslayer7350.jpg", "comment_count": 0 }, { "title": "kensington", "url": "https://cocktailvirgin.blogspot.com/2023/03/kensington.html", "published": "2023-03-17T08:00:00.032-04:00", "updated": "2023-03-17T08:00:00.210-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Al Sotack", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "bitters (Peychaud's)", "vermouth (dry)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Dry Vermouth (Noilly Prat)", "1 bsp Orange Marmalade (Trader Joe's Seville Orange)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, double strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Dry Vermouth (Noilly Prat)\n1 bsp Orange Marmalade (Trader Joe's Seville Orange)\n2 dash Peychaud's Bitters\nStir with ice, double strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, Al Sotack posted a link to his new\nEpicurious\narticle which had a recipe that he created at the Franklin Mortgage & Investment Co. years ago called the Kensington. Al named his Manhattan riff after a Philadelphia neighborhood, and he included marmalade in the mix which I found unique since it was a stirred cocktail. In the glass, the Kensington showcased an orange oil bouquet over Bourbon and more orange aromas. Next, grape with a citrussy accent on the sip flowed into Bourbon, candied orange peel, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFOQ8nzCP89qRGDmuR-hFNOr1cpKO25zTi5TTlt20C8gIs7CVohQuMLSBLUumT4d-CI-9SNYIMdFoqhqygJkkGeh9uhAj30BU15APbrYdDM8n5l8hXa55VIg1_2QMoc3eSdCqMpkxQVKhMA8yB7h2NJEgVk3QRYLIsT0yHC8ybh8DzjqvOn_REfovLQ/s320/kensington7352.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFOQ8nzCP89qRGDmuR-hFNOr1cpKO25zTi5TTlt20C8gIs7CVohQuMLSBLUumT4d-CI-9SNYIMdFoqhqygJkkGeh9uhAj30BU15APbrYdDM8n5l8hXa55VIg1_2QMoc3eSdCqMpkxQVKhMA8yB7h2NJEgVk3QRYLIsT0yHC8ybh8DzjqvOn_REfovLQ/s800/kensington7352.jpg", "comment_count": 0 }, { "title": "devil makes work", "url": "https://cocktailvirgin.blogspot.com/2023/03/devil-makes-work.html", "published": "2023-03-18T08:00:00.056-04:00", "updated": "2023-03-18T08:00:00.191-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "curacao", "falernum", "fernet-branca", "rum (white)" ], "ingredients": [ "1 1/2 oz White Rum (Privateer Silver)", "1/2 oz Rhum Agricole (Rhum JM Blanc 100°)", "1/2 oz Falernum (Velvet)", "1/4 oz Fernet Branca", "1/4 oz Curaçao (Pierre Ferrand Dry)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz White Rum (Privateer Silver)\n1/2 oz Rhum Agricole (Rhum JM Blanc 100°)\n1/2 oz Falernum (Velvet)\n1/4 oz Fernet Branca\n1/4 oz Curaçao (Pierre Ferrand Dry)\n2 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Saturdays ago I became inspired after discussing online how the\nDon't Give Up the Ship\nwas originally the Napoleon in the\nSavoy Cocktail Book\nbut Crosby Gaige's renaming of it made the combination successful. I decided to mashup that classic with the\nCorn'n'Oil\nakin to my\nA Six for A Nine\nthat combined the Creole with the Corn'n'Oil. I originally tried aged Barbados rum as the base, but it needed a lighter spirit and some funk. For a name, I opted for a saying common on Barbados of the Devil Makes Work with leaving out the \"for idle hands to do\" part. Prepared with the agricole, it donated an orange, grassy, and menthol aroma to the nose. Next, a sip with light citrus peel notes sailed into grassy rum, lime, bitter herbal, orange, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC53bExQXr9sXmZXcsC0BYl0u5px0lU1qI5LgOqQXPh2adXv1JXMGdnstSqc_9-c4gn6ccOxDyBqJjOrVp00CeoxJtgTqr2ifSBzeNeNi0l7h0yOvWolG-fhctjO5hl9UH-SvMdBkjHParO3PXl54i7vxzGq223u6s5Kj1gFKGA7vgZD5bFU9UBqQ2Q/s320/devilmakeswork7354.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC53bExQXr9sXmZXcsC0BYl0u5px0lU1qI5LgOqQXPh2adXv1JXMGdnstSqc_9-c4gn6ccOxDyBqJjOrVp00CeoxJtgTqr2ifSBzeNeNi0l7h0yOvWolG-fhctjO5hl9UH-SvMdBkjHParO3PXl54i7vxzGq223u6s5Kj1gFKGA7vgZD5bFU9UBqQ2Q/s800/devilmakeswork7354.jpg", "comment_count": 0 }, { "title": "closing argument", "url": "https://cocktailvirgin.blogspot.com/2023/03/closing-argument.html", "published": "2023-03-19T08:00:00.012-04:00", "updated": "2023-03-19T08:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Matty Clark", "source": "Attaboy", "year": 2017 }, "categories": [ "amaro", "bitters (mole)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Wild Turkey 101°) (*)", "1/2 oz Amaro Nardini", "2 dash Chocolate Bitters (Bitter Truth)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Wild Turkey 101°) (*)\n1/2 oz Amaro Nardini\n2 dash Chocolate Bitters (Bitter Truth)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\n(*) This would prosper with a softer Bourbon or a barspoon of Demerara syrup.\nTwo Sundays ago, I opened up the\nBartender's Choice\napp and came upon the Closing Argument that reminded me of a\nMonte Carlo\nwith Amaro Nardini and chocolate bitters instead of Benedictine and Angostura. This Old Fashioned variation was created by Matty Clark in 2017 at Attaboy in Manhattan. Once built, it came through to the nose with an orange, caramel, and herbal gentian aroma. Next, caramel on the sip gave way to Bourbon, gentian bitterness, herbal, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Do__D2l0iMpgdVK-D9VlH0YyrUjvB4XXgg7iTYS49bkb9uAX16futNObYuiWkEd9nhJH2zzy2NYwBoOxYh3T6THBXONOQTAxXnakQQifXemBWCqYglTt_5WLZTKKjPXefcclHqplrRxoNVupuxq9oOaR3n9qTEnuLGXgNypbfO4QCQiTwEayc9f3Iw/s320/closingargument7356.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Do__D2l0iMpgdVK-D9VlH0YyrUjvB4XXgg7iTYS49bkb9uAX16futNObYuiWkEd9nhJH2zzy2NYwBoOxYh3T6THBXONOQTAxXnakQQifXemBWCqYglTt_5WLZTKKjPXefcclHqplrRxoNVupuxq9oOaR3n9qTEnuLGXgNypbfO4QCQiTwEayc9f3Iw/s800/closingargument7356.jpg", "comment_count": 0 }, { "title": "too weird to live, too rare to die", "url": "https://cocktailvirgin.blogspot.com/2023/03/too-weird-to-live-too-rare-to-die.html", "published": "2023-03-20T08:00:00.042-04:00", "updated": "2023-03-20T08:00:00.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dave Flatman and Kraig Rovensky", "source": "The Old Sage", "year": null }, "categories": [ "fernet-branca", "lime juice", "maraschino", "mezcal" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida (Fidencio)", "3/4 oz Branca Menta", "3/4 oz Luxardo Maraschino", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Del Maguey Mezcal Vida (Fidencio)\n3/4 oz Branca Menta\n3/4 oz Luxardo Maraschino\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I returned to\nSeattle Cocktails\nby Neil Ratliff to make a strange Branca Menta recipe. That drink was the Too Weird to Live, To Rare to Die by Dave Flatman and Kraig Rovensky at The Old Sage that they created due to their shared love of Branca Menta as a riff on the Last Word. The combination first reminded me of the\nAccidental Hipster\nwith the Fernet ingredient and Maraschino in an equal parts number, and later it made me recall the\nAlligator Monday\nwith the mezcal and Branca Menta. Here, the cocktail began with mint, smoke, and roasted vegetable aromas. Next, lime, caramel, and a hint of cherry on the sip flowed into smoky agave, mint, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdGkzbClW4wgKmGAkWeuTC6RAe30oLClFMqNiWkVsIMbjtuxg415-ISZLmmsh25MgzYgs-aHaWgCnaAoQjL5gQbhDoicda8LJmgSU73m6txJ91hjCz58dEStw5JO4YPDT3qfkSA6Crb5I5_TAeVc7INtUv_ZToYTlLqBf0W5o-h1PZCnzDfm5w8588Q/s320/tooweird7357.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdGkzbClW4wgKmGAkWeuTC6RAe30oLClFMqNiWkVsIMbjtuxg415-ISZLmmsh25MgzYgs-aHaWgCnaAoQjL5gQbhDoicda8LJmgSU73m6txJ91hjCz58dEStw5JO4YPDT3qfkSA6Crb5I5_TAeVc7INtUv_ZToYTlLqBf0W5o-h1PZCnzDfm5w8588Q/s800/tooweird7357.jpg", "comment_count": 0 }, { "title": "sure fire", "url": "https://cocktailvirgin.blogspot.com/2023/03/sure-fire.html", "published": "2023-03-21T08:00:00.033-04:00", "updated": "2023-03-21T08:00:00.241-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Michael McCollum", "source": "Attaboy", "year": null }, "categories": [ "amaro", "punt e mes", "sherry" ], "ingredients": [ "1 oz Amontillado Sherry (Lustau)", "1 oz Punt e Mes", "1 oz Amaro Nardini" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Amontillado Sherry (Lustau)\n1 oz Punt e Mes\n1 oz Amaro Nardini\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Mondays ago for the cocktail hour, I pulled up the\nBartender's Choice\napp and came upon the Sure Fire by Michael McCollum at Attaboy in Nashville. Its combination of sherry and Amaro Nardini made me recall the\nBlade of Destiny\nand the\nAndorra\n, so I was game to give this a go. In the glass, the Sure Fire conjured up orange, caramel, and herbal aromas. Next, grape and caramel on the sip gave way to nutty, bitter, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWTtljNfr0L3E0RQZoqcHiENRurUXOIk9dPsKTG-EkpjVkEW-a_FoiASEBvsmk1dQKZdZ3tAQ8K5HB3DObJDnpdS3lloeQqOJxDRJeunspzTVgFIfCZFL-LmWt_asWHNMkbykufWtqLFN61ab90ZP7cVXaBVeRoY90i0EhNHufeD_2JFiHkuAGejkmQ/s320/surefire7359.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWTtljNfr0L3E0RQZoqcHiENRurUXOIk9dPsKTG-EkpjVkEW-a_FoiASEBvsmk1dQKZdZ3tAQ8K5HB3DObJDnpdS3lloeQqOJxDRJeunspzTVgFIfCZFL-LmWt_asWHNMkbykufWtqLFN61ab90ZP7cVXaBVeRoY90i0EhNHufeD_2JFiHkuAGejkmQ/s800/surefire7359.jpg", "comment_count": 0 }, { "title": "copper dagger", "url": "https://cocktailvirgin.blogspot.com/2023/03/copper-dagger.html", "published": "2023-03-22T08:00:00.028-04:00", "updated": "2023-03-22T08:00:00.248-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ira Koplowitz", "source": "Bartender's Manifesto", "year": 2008 }, "categories": [ "averna", "bitters (other)", "egg white", "lemon juice", "rum", "simple syrup", "st. germain" ], "ingredients": [ "1 3/4 oz Averna", "1/4 oz Plantation OFTD Overproof Rum", "1/4 oz St. Germain (St. Elder)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1 drop Bittercube Blackstrap Bitters", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe, and garnish with 7 drop Bittercube Blackstrap Bitters.", "body_text": "1 3/4 oz Averna\n1/4 oz Plantation OFTD Overproof Rum\n1/4 oz St. Germain (St. Elder)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1 drop Bittercube Blackstrap Bitters\n1 Egg White\nShake one round without ice and one round with ice, strain into a coupe, and garnish with 7 drop Bittercube Blackstrap Bitters.\nTwo Wednesdays ago, I opened up the\nBartender's Manifesto\nby Toby Maloney and Emma Janzen and came across the amaro-laden Copper Dagger as a curious egg white Sour. The recipe was crafted by Ira Koplowitz in 2008, and the combination reminded him of all the great flavors in Coca Cola like lavender and citrus. The healthy slug of Averna here reminded me of the\nAverna Diamond Fizz\nthat I did at Loyal Nine, so I was definitely curious about giving it a try. Once prepared, the Copper Dagger donated a cinnamon and molasses bouquet to the nose. Next, a creamy lemon and caramel sip flowed into caramel, cola, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YV5y3Ort4ewBPbfzXGonTfmomzIVx3JCVQjK8c6qVFSC_g4dphWn-JsgaBn_40N7bQNlkXpvNxMeUUwvTMEvIFHFhVmlV7Xu_Ga7Z8p5WFbovY2jFDjcDx-DdxDOYSScE4vl5OuD0pwBthk66dALMPFFk40Ojvj_GGzpc6Scy6oNtUgHEmhI-QAiGA/s320/copperdagger7362.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YV5y3Ort4ewBPbfzXGonTfmomzIVx3JCVQjK8c6qVFSC_g4dphWn-JsgaBn_40N7bQNlkXpvNxMeUUwvTMEvIFHFhVmlV7Xu_Ga7Z8p5WFbovY2jFDjcDx-DdxDOYSScE4vl5OuD0pwBthk66dALMPFFk40Ojvj_GGzpc6Scy6oNtUgHEmhI-QAiGA/s800/copperdagger7362.jpg", "comment_count": 0 }, { "title": "pocket square", "url": "https://cocktailvirgin.blogspot.com/2023/03/pocket-square.html", "published": "2023-03-23T08:00:00.038-04:00", "updated": "2023-03-23T08:00:00.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Toby Maloney", "source": "The Violet Hour", "year": 2011 }, "categories": [ "amaro", "campari", "gin", "lemon juice", "simple syrup", "st. germain" ], "ingredients": [ "1 1/2 oz Amaro Ciociaro", "1/2 oz Tanqueray Gin (Beefeater)", "1/4 oz Campari", "1/4 oz St. Germain (St. Elder)", "3/4 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Amaro Ciociaro\n1/2 oz Tanqueray Gin (Beefeater)\n1/4 oz Campari\n1/4 oz St. Germain (St. Elder)\n3/4 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.\nTwo Thursdays ago, I was scanning the\nKindred Cocktails\ndatabase and came upon a good follow-up to the amaro-heavy Copper Dagger from the night before called the Pocket Square. The recipe was created by Toby Maloney at the Violet Hour in Chicago and published in a 2011\nComplex\narticle. Its structure reminded me of an Amaro Ciociaro for Campari version of Toby's\nEeyore's Requiem\nin Sour format. In the glass, the Pocket Square presented a grapefruit aroma from the twist. Next, caramel, orange, and lemon notes on the sip tucked into a bitter orange swallow with hints of grapefruit and pine. Overall, the combination reminded me of a reverse\nJasmine\nof sorts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQKFvA6M_MlKeEyfGJoKR9Sx7Ad-Oxv3wiMVy8wAStAQk5mit-tSyiMlFGvXnVbWIXsyo7GZshyqCw3Ejq6tWPtBHFuMWuCj72ZJyj8SNM7uuOxSPhQzDdWRxHKSEA4LQvPU0v6MDraxzmHExKKx0p4986zTFwb-StunLdChNDVIS_4s8v9gSJUz2WQ/s320/pocketsquare7363.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQKFvA6M_MlKeEyfGJoKR9Sx7Ad-Oxv3wiMVy8wAStAQk5mit-tSyiMlFGvXnVbWIXsyo7GZshyqCw3Ejq6tWPtBHFuMWuCj72ZJyj8SNM7uuOxSPhQzDdWRxHKSEA4LQvPU0v6MDraxzmHExKKx0p4986zTFwb-StunLdChNDVIS_4s8v9gSJUz2WQ/s800/pocketsquare7363.jpg", "comment_count": 0 }, { "title": "diamonds & toads", "url": "https://cocktailvirgin.blogspot.com/2023/03/diamonds-toads.html", "published": "2023-03-24T08:00:00.027-04:00", "updated": "2023-03-24T08:00:00.267-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Nick Bennett", "source": "Booker & Dax", "year": 2013 }, "categories": [ "absinthe", "cognac", "suze", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Louis Royer Cognac (Pierre Ferrand 1840)", "3/4 oz Blanc Vermouth (Dolin)", "3/4 oz Suze", "5 dash Absinthe (1/2 tsp Kübler)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist. ShakeStir", "body_text": "1 1/2 oz Louis Royer Cognac (Pierre Ferrand 1840)\n3/4 oz Blanc Vermouth (Dolin)\n3/4 oz Suze\n5 dash Absinthe (1/2 tsp Kübler)\nStir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.\nTwo Fridays ago, I logged into\nShakeStir\nto peruse their recipe database. There, I was lured in by Diamonds & Toads created by Nick Bennett circa 2013 while he was at Booker & Dax in Manhattan. He named his Cognac riff on a White Negroni after a French fairytale, and the combination of Cognac, Suze, and absinthe reminded me of Gary Regan's\nLa Tour Eiffel\n. After mixing up this drink, it donated a lemon and herbal aroma to the nose. Next, white wine notes on the sip hopped into Cognac, gentian, and anise spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFkTCOusPSNTjh2N54hPrUF-U5PGJwsUaayznyLj2nfBXT7AoWNYHlWgtBsuH-xQ_7uzbzozM8xv-_fWCYb6mZioI3EBiqWbypG1iUpegm2KpPbkUiAv0YY67UYQCT5dM6_SRJouz-6zPBMz5T10rDa1frgNI13L56N7R0cDpb1kb081u3OG5PkP_lw/s320/diamondstoads7365.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFkTCOusPSNTjh2N54hPrUF-U5PGJwsUaayznyLj2nfBXT7AoWNYHlWgtBsuH-xQ_7uzbzozM8xv-_fWCYb6mZioI3EBiqWbypG1iUpegm2KpPbkUiAv0YY67UYQCT5dM6_SRJouz-6zPBMz5T10rDa1frgNI13L56N7R0cDpb1kb081u3OG5PkP_lw/s800/diamondstoads7365.jpg", "comment_count": 0 }, { "title": "painted lady", "url": "https://cocktailvirgin.blogspot.com/2023/03/painted-lady.html", "published": "2023-03-25T08:00:00.049-04:00", "updated": "2023-03-25T10:52:37.535-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "applejack", "benedictine", "bitters (Peychaud's)", "cynar", "gin" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Aged Apple Brandy (Laird's Bonded)", "1/2 oz Benedictine", "1/2 oz Cynar", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into an absinthe-rinsed (Kübler) rocks glass.", "body_text": "1 oz Gin (Beefeater)\n1 oz Aged Apple Brandy (Laird's Bonded)\n1/2 oz Benedictine\n1/2 oz Cynar\n1 dash Peychaud's Bitters\nStir with ice and strain into an absinthe-rinsed (Kübler) rocks glass.\nTwo Saturdays ago, I became inspired by Maks Pazuniak's\n100 Year Old Cigar\nand took the rum-Scotch combination in a gin-applejack direction by way of the\nPink Lady\n. It seemed that Peychaud's Bitters would round out the combination better than Angostura, and I dubbed this one the Painted Lady as perhaps a nod to the Women of the Wild West night I did back with Katie Emmerson at the Blue Room a decade ago last month. The Painted Lady led off with an anise aroma from the absinthe rinse. Next, apple and caramel notes on the sip danced into pine, apple, herbal, and caramel flavors on the swallow with an anise finish. A few folks made it after I posted it on\nInstagram\n, and one declared \"A fantastic beverage. Made it this evening. The makings of a modern classic.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UdMB13AOoQsWRE7f1MyDG0hQLSbbXJ1_PfsTDBwbpvoRLeBW-TRXeHS7JdmEeTTJq59pvuLBYBZJg8PsqP6sOktuIgvqWW93lxDCX8YJtWxJ5m8Tnygz4Qv8edIZRh9Aa2CoQdEESEhYx1NWqrBVeaYVD4C6MF0FugXlSmoGOw12SoURGq_LwehU3w/s320/paintedlady7367.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UdMB13AOoQsWRE7f1MyDG0hQLSbbXJ1_PfsTDBwbpvoRLeBW-TRXeHS7JdmEeTTJq59pvuLBYBZJg8PsqP6sOktuIgvqWW93lxDCX8YJtWxJ5m8Tnygz4Qv8edIZRh9Aa2CoQdEESEhYx1NWqrBVeaYVD4C6MF0FugXlSmoGOw12SoURGq_LwehU3w/s800/paintedlady7367.jpg", "comment_count": 0 }, { "title": "sin cyn", "url": "https://cocktailvirgin.blogspot.com/2023/03/sin-cyn.html", "published": "2023-03-26T08:00:00.030-04:00", "updated": "2023-03-26T08:00:00.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Paul Dellevigne", "source": "Red Owl Tavern", "year": null }, "categories": [ "cynar", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Scotch (Cutty Sark Prohibition)", "1 oz Sweet Vermouth (Cocchi)", "1 oz Cynar" ], "instructions": "Stir with ice, strain into a rocks glass with ice (coupe), and garnish with an orange twist. Shake Stir Sip", "body_text": "1 oz Scotch (Cutty Sark Prohibition)\n1 oz Sweet Vermouth (Cocchi)\n1 oz Cynar\nStir with ice, strain into a rocks glass with ice (coupe), and garnish with an orange twist.\nTwo Sundays ago, I had recently seen an online reference to the Sin Cyn, and I thought that I had made it. Turns out that back in 2007, I made the gin variation of it called the Cin-Cyn (where the Cin part stands for the Cinzano sweet vermouth in the original version). I found the Sin Cyn recipe in Kara Newman's\nShake Stir Sip\nbook, and she credited Paul Dellevigne at the Red Owl Tavern in Philadelphia. Once prepared, the Sin Cyn greeted the senses with smoke, caramel, and orange aromas. Next, caramel and grape notes on the sip gave way to Scotch and herbal flavors on the swallow with a smoke-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aJHwSm96b_zNpIkpa1xXo26FL47Hg36EQt8sf4_7_mMWlPV7Uqu6y4KDZLlUfEzK-jAS6k-5ZMLAlOA-qelmxUXuMZtJhAAiEWTc0YqizEHMZIlWf1Zrl3IxMOe5zcyMPwzIwe3fMgMl21Ricz_JB6bseoqXPcQdjOKqkfWXO8Es8LMJ3PChnIikBA/s320/sincyn.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aJHwSm96b_zNpIkpa1xXo26FL47Hg36EQt8sf4_7_mMWlPV7Uqu6y4KDZLlUfEzK-jAS6k-5ZMLAlOA-qelmxUXuMZtJhAAiEWTc0YqizEHMZIlWf1Zrl3IxMOe5zcyMPwzIwe3fMgMl21Ricz_JB6bseoqXPcQdjOKqkfWXO8Es8LMJ3PChnIikBA/s800/sincyn.jpg", "comment_count": 0 }, { "title": "flashbang", "url": "https://cocktailvirgin.blogspot.com/2023/03/flashbang.html", "published": "2023-03-27T08:00:00.033-04:00", "updated": "2023-04-07T20:00:46.738-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Donny Clutterbuck", "source": "Cure", "year": 2016 }, "categories": [ "benedictine", "cognac", "fernet-branca" ], "ingredients": [ "2 oz Overproof Cognac (Pierre Ferrand 1840)", "1/2 oz Branca Menta", "1/2 oz Benedictine" ], "instructions": "Shake with ice and strain into a coupe. I surmise that it is shaken as a nod to the Stinger.", "body_text": "2 oz Overproof Cognac (Pierre Ferrand 1840)\n1/2 oz Branca Menta\n1/2 oz Benedictine\nShake with ice and strain into a coupe. I surmise that it is shaken as a nod to the Stinger.\nTwo Mondays ago, I delved into my\nFood & Wine: Cocktails\nbook collection and came across the Flashbang in the 2016 edition. The recipe was created by Donny Clutterbuck at Cure in Rochester, and I assumed that it was a riff on the\nStinger\nsince it was brandy-based, contained an ingredient that was minty, and was shaken even though it lacked citrus or dairy. Therefore, I decided to mix up this one and make a note to whip up a proper Stinger for the blog in the near future. Once prepared, it exploded on the nose with Cognac, herbal, and mint aromas. Next, a caramel sip crashed into Cognac, menthol, and gentian flavors on the swallow with a mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7boM6wBpWn8NwvaWChgDFJd0r2ySE5x2udG3-sUbEsF25sgKtWVhNhFQ_riuyFIRfr0zK3vqOPUOxqhDaq0CpoFCTQrE3Od-t030-YBhW468cFId-4PIM11430wRooWrWkYDQW-I2xhLpYbhaROzjofqZ78EETMpm5upWqbXld4O2SfZLyy1AaRXmw/s320/flashbang7371.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7boM6wBpWn8NwvaWChgDFJd0r2ySE5x2udG3-sUbEsF25sgKtWVhNhFQ_riuyFIRfr0zK3vqOPUOxqhDaq0CpoFCTQrE3Od-t030-YBhW468cFId-4PIM11430wRooWrWkYDQW-I2xhLpYbhaROzjofqZ78EETMpm5upWqbXld4O2SfZLyy1AaRXmw/s800/flashbang7371.jpg", "comment_count": 0 }, { "title": "switchblade", "url": "https://cocktailvirgin.blogspot.com/2023/03/switchblade.html", "published": "2023-03-28T08:00:00.033-04:00", "updated": "2023-03-28T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Riley Perrin", "source": "Attaboy", "year": 2018 }, "categories": [ "creme de cacao", "lime juice", "simple syrup", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Cimarron)", "3/4 oz Lime Juice", "1/2 oz Crème de Cacao (Bols White)", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder.", "body_text": "2 oz Blanco Tequila (Cimarron)\n3/4 oz Lime Juice\n1/2 oz Crème de Cacao (Bols White)\n1/4 oz Simple Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder.\nTwo Tuesdays ago, I spotted a recipe that reminded me of the\nRed Grasshopper\non the\nBartender's Choice\napp called the Switchblade. The Switchblade was created by Riley Perrin at Nashville's Attaboy in 2018, and it fell in line with that bar lineage's fascination with the lesser known classic, the\nHolland Razor Blade\n. Since the Red Grasshopper was delicious, I was curious to see how the crème de cacao in place of the honey would fair in this build. Here, the nose was full of vegetal, lime, and chocolate aromas. Next, a lime-driven sip opened up into tequila and chocolate flavors on the swallow that got spicier over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zgrqxyek2pmn2YCd6_vIP7BV3-35uZ6nhwnuqAMns13J_izpziv-fTfm172lwb0bxvM9-9MxnHTLDUs3CCSy8tkk9Cmyf5TakM8S2LJ_rUSQWIuTGDMZlv4BxdouRfMkwJ7cjoGtpqCReuVWJwAvtevart3pPi0-upGtPwXIvGc7PE7I2a_6DFIrmw/s320/switchblade7374.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zgrqxyek2pmn2YCd6_vIP7BV3-35uZ6nhwnuqAMns13J_izpziv-fTfm172lwb0bxvM9-9MxnHTLDUs3CCSy8tkk9Cmyf5TakM8S2LJ_rUSQWIuTGDMZlv4BxdouRfMkwJ7cjoGtpqCReuVWJwAvtevart3pPi0-upGtPwXIvGc7PE7I2a_6DFIrmw/s800/switchblade7374.jpg", "comment_count": 0 }, { "title": "mordor coffee", "url": "https://cocktailvirgin.blogspot.com/2023/03/mordor-coffee.html", "published": "2023-03-29T08:00:00.038-04:00", "updated": "2023-03-29T08:00:00.216-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Latavia Hall", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "campari", "cynar", "egg", "kahlua", "punt e mes", "whiskey" ], "ingredients": [ "1 1/2 oz Teeling Small Batch Whiskey", "1/2 oz Caffé Borghetti", "1/2 oz Cynar 70", "1/4 oz Gran Classico", "1/4 oz Punt e Mes", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe, and garnish with a spritz of Angustura (stenciled design).", "body_text": "1 1/2 oz Teeling Small Batch Whiskey\n1/2 oz Caffé Borghetti\n1/2 oz Cynar 70\n1/4 oz Gran Classico\n1/4 oz Punt e Mes\n1 Whole Egg\nShake one round without ice and one round with ice, strain into a coupe, and garnish with a spritz of Angustura (stenciled design).\nTwo Wednedays ago, I stopped into Backbar during their Lord of the Rings Week(s) (it ended up being two weeks), and requested the Mordor Coffee from bartender Latavia Hall. It was described as \"It's a bitter evil version of an Irish Coffee Flip\" that sort of made me think about how one would expect a\nCoffee Cocktail\nto taste if they did not know the ingredients. The end result greeted the senses with a clove and allspice aroma from the bitters Eye of Sauron stencil. Next, a creamy, roast, and caramel sip was ruled by coffee, bitter herbal, and char flavors on the swallow with a bubblegum finish from the Gran Classico.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMoDcAAA7WuIYGK7JbFGGhldIYmgGSRb49yCs0vVUpatx2UdrEj9aseDILrc8AELVBOKo4vBdMB8SXbo6b7am6UNclF_nbi4diN5WeAuNEIxPS8tSaGohOaq1O9sT-EERyMbkuRm4XV8Pjib1NpGE9cCn0WSmSH9aN-hZreK95ZBgxRMDY5Ang7ex0Q/s320/mordorcoffee.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMoDcAAA7WuIYGK7JbFGGhldIYmgGSRb49yCs0vVUpatx2UdrEj9aseDILrc8AELVBOKo4vBdMB8SXbo6b7am6UNclF_nbi4diN5WeAuNEIxPS8tSaGohOaq1O9sT-EERyMbkuRm4XV8Pjib1NpGE9cCn0WSmSH9aN-hZreK95ZBgxRMDY5Ang7ex0Q/s800/mordorcoffee.jpg", "comment_count": 0 }, { "title": "smoke show", "url": "https://cocktailvirgin.blogspot.com/2023/03/smoke-show.html", "published": "2023-03-30T08:00:00.024-04:00", "updated": "2023-03-30T08:00:00.207-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Liz Martinez", "source": "The Purple Pig", "year": null }, "categories": [ "chartreuse (green)", "cynar", "egg white", "lemon juice", "mezcal", "simple syrup" ], "ingredients": [ "2 oz Mezcal (Fidencio)", "1/4 oz Cynar", "1/4 oz Green Chartreuse", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with freshly grated cinnamon.", "body_text": "2 oz Mezcal (Fidencio)\n1/4 oz Cynar\n1/4 oz Green Chartreuse\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n1 Egg White\nShake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with freshly grated cinnamon.\nTwo Thursdays ago, I spotted an intriguing recipe on\nLiquor.com\ncalled the Smoke Show. The recipe was crafted by Liz Martinez at the Purple Pig in Chicago; its Green Chartreuse, Cynar, and egg white components reminded me of\nTwo from L.A.\nexcept that this was more of a Mezcal Sour than a liqueur-driven number. Once prepared, the Smoke Show summoned a cinnamon, smoke, and vegetal aroma. Next, a creamy lemon sip wafted into smoky mezcal and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidX6qjRaFrmjnRbq4WL2U3UUcrv64HKJbXh6zdcv0gq7iivcAGxPQFnRp4mjHHaSm5TfNIBiuy5G4waDXCeEeY8T5RLPJDsq_iWi6D689zN7Ov9qRhZTuSjL4BGtmpAql5h47HRlzxWk9E-2THGl8PM6jEYVHgIfkpQnFg-BMp-Rb1-5vy7sZX1TLQBw/s320/smokeshow7375.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidX6qjRaFrmjnRbq4WL2U3UUcrv64HKJbXh6zdcv0gq7iivcAGxPQFnRp4mjHHaSm5TfNIBiuy5G4waDXCeEeY8T5RLPJDsq_iWi6D689zN7Ov9qRhZTuSjL4BGtmpAql5h47HRlzxWk9E-2THGl8PM6jEYVHgIfkpQnFg-BMp-Rb1-5vy7sZX1TLQBw/s800/smokeshow7375.jpg", "comment_count": 0 }, { "title": "good cork", "url": "https://cocktailvirgin.blogspot.com/2023/03/good-cork.html", "published": "2023-03-31T08:49:00.000-04:00", "updated": "2023-03-31T08:49:33.014-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2011 }, "categories": [ "benedictine", "bitters (Peychaud's)", "mezcal", "whiskey" ], "ingredients": [ "1 oz Redbreast Pot Still Irish Whiskey (Redbreast Lustau)", "1 oz Mezcal (Del Maguey Vida)", "1/2 oz Benedictine", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an apple slice (orange twist).", "body_text": "1 oz Redbreast Pot Still Irish Whiskey (Redbreast Lustau)\n1 oz Mezcal (Del Maguey Vida)\n1/2 oz Benedictine\n2 dash Peychaud's Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an apple slice (orange twist).\nTwo Fridays ago was St. Patrick's Day, and I wanted to make an Irish whiskey-based recipe that evening to celebrate. My search led me to Phil Ward's Good Cork that he created at Mayahuel circa 2011 via articles in\nLiquor.com\nand\nSeriousEats\n. The concept reminded me of the\nShruff's End\nthat Phil created at Death & Co. in 2008 that bound two spirits, smoky Scotch and apple brandy, by way of Benedictine and Peychaud's, and his 2009 adaptation at Mayahuel,\nJacko's End\n, which swapped the whisky out of Shruff's End for mezcal. Here, the Good Cork was akin to Jacko's End but with a hearty Irish whiskey in place of the apple brandy, and he garnished with an apple slice instead of a pear slice (Shruff's End has no garnish though). Once prepared, the Good Cork donated an orange and smoke aroma (orange since I had no apples on hand at the time). Next, a light caramel sip flowed into whiskey, vegetal, and herbal flavors on the swallow with an anise and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwOc2BcRHYCyLZ7rKXWB1-kxGFzz3us9FI7HFk2GgqptixkinKu8YvJL4jdBkE2HtpSiiRK2njz5kK6CFdTzibtNHYTQX5xPc_iKlzEX3Aq7mOolpym9uKodM9djTgiCxAWx-B7trXmtC7MnOPRbeFiV0BJ9VvKFEMYz7xSFnaXIzGfQxCEv315DY5Q/s320/goodcork7377.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwOc2BcRHYCyLZ7rKXWB1-kxGFzz3us9FI7HFk2GgqptixkinKu8YvJL4jdBkE2HtpSiiRK2njz5kK6CFdTzibtNHYTQX5xPc_iKlzEX3Aq7mOolpym9uKodM9djTgiCxAWx-B7trXmtC7MnOPRbeFiV0BJ9VvKFEMYz7xSFnaXIzGfQxCEv315DY5Q/s800/goodcork7377.jpg", "comment_count": 0 }, { "title": "split second", "url": "https://cocktailvirgin.blogspot.com/2023/04/split-second.html", "published": "2023-04-01T08:00:00.069-04:00", "updated": "2023-04-01T08:00:00.202-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "The Dead Rabbit", "year": null }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "creme de cacao", "rum", "simple syrup", "whiskey" ], "ingredients": [ "25 mL Plantation Pineapple Rum (1 oz)", "20 mL Jameson Irish Whiskey (3/4 oz Jameson Crested)", "7.5 mL Yellow Chartreuse (1/4 oz)", "7.5 mL Giffard Crème de Cacao (1/4 oz Bols)", "5 mL 2:1 Cane Syrup (1/4 oz 1:1)", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with a large ice cube.", "body_text": "25 mL Plantation Pineapple Rum (1 oz)\n20 mL Jameson Irish Whiskey (3/4 oz Jameson Crested)\n7.5 mL Yellow Chartreuse (1/4 oz)\n7.5 mL Giffard Crème de Cacao (1/4 oz Bols)\n5 mL 2:1 Cane Syrup (1/4 oz 1:1)\n1 dash Angostura Orange Bitters\nStir with ice and strain into a rocks glass with a large ice cube.\nA few weeks ago, an user on\nReddit\nposted on the cocktails forum the menu listing with ingredients for a drink called the Split Second on the Dead Rabbit menu. After several of us put forth guesses, that person eventually reached out to the bar and got the actual recipe. Without knowing about the cane syrup and bitters, my guess was reasonably close (1 1/2 oz Jameson, 3/4 oz pineapple rum, 1/2 oz Yellow Chartreuse, 1/4 oz crème de cacao) to the house spec; for my estimation, I based my Yellow Chartreuse and cacao amounts on the\nGolden Phone\nrecipe. Once built the proper way, the Split Second gave forth an herbal, chocolate, and pineapple aroma. Next, honey and tropical fruit notes on the sip flipped into whiskey, pineapple, and chocolate flavors on the swallow with an herbal and bubble gum finish. Overall, the Dead Rabbit version was more tropical and less whiskey-forward than I would have designed it, but still rather good. Moreover, it was a touch sweeter than I prefer, but it did mellow with ice melt.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IqcBpYy1H2ixgbGoRXikPHOYtCpi-mBvKUCUpZZCQGnD-mLh96DR31DJc0P23BKvcTI1TgpZHdINBwfT8kvOWT3wdrnpw98B5zmEuJJlzLnfQa_EJkQoWNrQY_pxd2mNsEkpxi955Yn3pwS1UGz-QajEnAjVgOev2e0aJgbnR6wtefogFvptCUUfSQ/s320/splitsecond7380.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IqcBpYy1H2ixgbGoRXikPHOYtCpi-mBvKUCUpZZCQGnD-mLh96DR31DJc0P23BKvcTI1TgpZHdINBwfT8kvOWT3wdrnpw98B5zmEuJJlzLnfQa_EJkQoWNrQY_pxd2mNsEkpxi955Yn3pwS1UGz-QajEnAjVgOev2e0aJgbnR6wtefogFvptCUUfSQ/s800/splitsecond7380.jpg", "comment_count": 0 }, { "title": "cooper's cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/04/coopers-cocktail.html", "published": "2023-04-02T08:00:00.049-04:00", "updated": "2023-04-02T08:00:00.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "Vessel", "year": 2008 }, "categories": [ "fernet-branca", "st. germain", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz St. Germain (St. Elder)", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz St. Germain (St. Elder)\n1/4 oz Fernet Branca\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Sundays ago, I delved into my\nFood & Wine: Cocktails\nlibrary and uncovered the Cooper's Cocktail in the 2014 best of edition that they sourced from the 2008 volume. The recipe was crafted by Jamie Boudreau at Vessel in Seattle in honor of St. Germain founder Rob Cooper. I had previously mentioned this drink in the post about Jim Meehan's\nDuboudreau Cocktail\nthat kept the St. Germain-Fernet duo, but he subbed out some of the St. Germain for Dubonnet Rouge. Once mixed, the Cooper's Cocktail began with an orange, grapefruit, menthol, and rye bouquet. Next, a malt and lightly citrus sip was chased by rye and bitter grapefruit flavors on the swallow with a gentian-menthol finish. Overall, the quarter ounce of Fernet mollified the sweeter liqueur here as it did to the Amaro Montenegro in the rye-based\nScarecrow\nat Backbar.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM14aWAd6HCByDfq2_Mje4djNq80FgOycKYwibGOJWk6OL2FjEVegI0buoMwkOwuxo_qyDaR2UenQI7UKnSRcYFnmScimT4DKjZGexqpD9b4acFEVaxss0e9ERy66AXiYIJ1Q2SMQlEmRX_1OR7JkKb99NYLgktEi6fIpUfxoZFmshw1G4qe5s6AvLQ/s320/cooperscocktail7381.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM14aWAd6HCByDfq2_Mje4djNq80FgOycKYwibGOJWk6OL2FjEVegI0buoMwkOwuxo_qyDaR2UenQI7UKnSRcYFnmScimT4DKjZGexqpD9b4acFEVaxss0e9ERy66AXiYIJ1Q2SMQlEmRX_1OR7JkKb99NYLgktEi6fIpUfxoZFmshw1G4qe5s6AvLQ/s800/cooperscocktail7381.jpg", "comment_count": 0 }, { "title": "443 special", "url": "https://cocktailvirgin.blogspot.com/2023/04/443-special.html", "published": "2023-04-03T08:00:00.036-04:00", "updated": "2026-01-23T12:15:45.706-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nicholas Bennett", "source": "Amor y Amargo", "year": 2015 }, "categories": [ "amaro", "chartreuse (yellow)", "scotch" ], "ingredients": [ "1 oz Glenmorangie Scotch (Glengrant 16 Year)", "1/2 oz Laphroaig 10 Year Scotch", "3/4 oz Yellow Chartreuse", "3/4 oz Amaro Ciociaro" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 oz Glenmorangie Scotch (Glengrant 16 Year)\n1/2 oz Laphroaig 10 Year Scotch\n3/4 oz Yellow Chartreuse\n3/4 oz Amaro Ciociaro\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Mondays ago, I returned to my\nFood & Wine: Cocktails\nbook collection and selected the 2015 volume. There, I was lured in by the 443 Special crafted by Nicholas Bennett at Amor y Amargo before he left to head up the program at Porchlight in New York City. Given Amaro Ciociaro's similarity to Amer Picon, the combination of whiskey, Yellow Chartreuse, and bitter orange liqueur reminded me of the\nVickers\n. Here, the 443 Special began with a lemon, smoke, and herbal aroma. Next, caramel and honey notes on the sip flowed into smoky Scotch, bitter orange, and herbal flavors on the swallow.\nPostnote 1/23/26:\nIt just occured to me that this was a ramped up version of the 2007 Little Branch recipe, the\n.38 Special\n. The doubled amounts of liqueurs and calls for more robust and smoky Scotches packs a bigger punch akin to the larger bullet refered to in the drink name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1pgC5DOeEY6pVUKrCqGDFDwz0AjJeLGAqU5QMrxTteP5PHWEyuWkPXjggjrKzQmu7UA5VsQhwjeOZk6Tvz_gPClE7Ys3d_sHlGr7OO51N95whTVbWTer6Qe6pTKRtEzzEgyxnz-4H3aZHv2LLruhvTAWmGmgquURmtqNNBqCj2GIHxBltmOwNa95ug/s320/443special7384.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1pgC5DOeEY6pVUKrCqGDFDwz0AjJeLGAqU5QMrxTteP5PHWEyuWkPXjggjrKzQmu7UA5VsQhwjeOZk6Tvz_gPClE7Ys3d_sHlGr7OO51N95whTVbWTer6Qe6pTKRtEzzEgyxnz-4H3aZHv2LLruhvTAWmGmgquURmtqNNBqCj2GIHxBltmOwNa95ug/s800/443special7384.jpg", "comment_count": 0 }, { "title": "stinger", "url": "https://cocktailvirgin.blogspot.com/2023/04/stinger.html", "published": "2023-04-04T08:00:00.070-04:00", "updated": "2023-04-04T08:00:00.241-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": null, "categories": [ "brandy", "creme de menthe" ], "ingredients": [ "1/2 jigger Brandy (2 1/4 oz Pierre Ferrand 1840 Cognac)", "1/2 jigger Crème de Menthe (Tempus Fugit)", "1 peel Lemon" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 jigger Brandy (2 1/4 oz Pierre Ferrand 1840 Cognac)\n1/2 jigger Crème de Menthe (Tempus Fugit)\n1 peel Lemon\nShake with ice and strain into a cocktail glass.\nAfter writing up the\nFlashbang\n, it dawned on me that I have never written up the classic Stinger despite making variations such as the\nMidnight Stinger\n. I turned to the earliest recipe that I have in my library under that name which is from Jacques Straub's 1914 book\nDrinks\n. I adapted the equal parts recipe to the 3:1 ratio that we utilized when we had the Stinger on the menu at Russell House Tavern in 2014 (not including the lemon peel in the shake that Straub preferred). As for the history, I turned to\nThe Oxford Companion to Cocktails & Spirits\nwhere it was described as \"the king of after-dinner cocktails\" that gained popularity through millionaire playboy Reginald Vanderbuilt's making them for his friends. The combination first appeared in 1890 but won out with the catchy here name perhaps referring to a quick jab to the head in boxing in 1913; that earliest reference was in John Applegreen's book\nApplegreen's Bar Book: Or how to Mix Drinks\n. The Stinger is unusual for it is one of the few straight spirits recipes that is shaken to induce a greater chill and dilution. Its popularity went from the clubmen and debutantes at the beginning of the century to World War II fighter pilots during the 1940s before drifting out of favor in the 1970s.\nOnce prepared, the Stinger came at the nose with a Cognac, lemon, and mint aroma. Next, a light caramel sip set up a Cognac and mint swallow with a lemony finish. I commented on my\nInstagram\nthat the lemon peel in the shake was indeed a nice touch by providing some extra depth and dimension.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi7hmUGcRiiBoo4qOWezd-wxsvcVARDjs79aeqaDBMVYWYVE_RFx93uel91a-DCJH7r0tmrW23sGO8vExpRZqs7BUByozadv2v3dVrQi7sQpTi0ovynURcqTZm-l1uK_d3CEQ5HjW5c3g-ufPD4Zyc_GvALrjLJcQ0neu-ihfw91lggsBKP7deZ-VmA/s320/stinger7386.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi7hmUGcRiiBoo4qOWezd-wxsvcVARDjs79aeqaDBMVYWYVE_RFx93uel91a-DCJH7r0tmrW23sGO8vExpRZqs7BUByozadv2v3dVrQi7sQpTi0ovynURcqTZm-l1uK_d3CEQ5HjW5c3g-ufPD4Zyc_GvALrjLJcQ0neu-ihfw91lggsBKP7deZ-VmA/s800/stinger7386.jpg", "comment_count": 0 }, { "title": "golden grove", "url": "https://cocktailvirgin.blogspot.com/2023/04/golden-grove.html", "published": "2023-04-05T08:00:00.036-04:00", "updated": "2023-04-05T08:00:00.257-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Indie Spirits Expo", "year": null }, "categories": [ "bitters (orange)", "maraschino", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Cocchi Sweet Vermouth", "3/4 oz Smith & Cross Rum", "1 bsp Maraschino (1/8 oz Luxardo)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Cocchi Sweet Vermouth\n3/4 oz Smith & Cross Rum\n1 bsp Maraschino (1/8 oz Luxardo)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I spotted a curiously named recipe called the Rasta Manhattan on\nKindred Cocktails\n. That site referenced the Haus Alpenz's website, and when I check that source, it had been renamed the Golden Grove. In addition, I was game to to try a Reverse Rum Manhattan that reminded me a little of the\nFair & Warmer\n. Haus Alpenz later provided some back story on\nInstagram\nby commenting, \"One of our absolute favorite Smith & Cross drinks! This one was born during one of the very first Indie Spirits Expos in New York.\" The Golden Grove came forth with an orange, rum funk, and cherry aroma that had a gingery note to it. Next, a grape-driven sip sailed into funky rum and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup8-WensSn6PrJq3HhJPaolLh5w6l1Fx-7n29jBLrnZ1zl4LhbjJhKHPcNualtcbU8QlNu07aZpFVO1p4mxgKEexPUysNdEdUaTlAY1l6P5U2rUNO_sOyDmUP-xeLd0J0l5Exk0C57ngRIr1Ct3CY7pRe6KBzIRzEJbza15BfzLzchT2a2AIqbG6vvg/s320/goldengrove7388.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup8-WensSn6PrJq3HhJPaolLh5w6l1Fx-7n29jBLrnZ1zl4LhbjJhKHPcNualtcbU8QlNu07aZpFVO1p4mxgKEexPUysNdEdUaTlAY1l6P5U2rUNO_sOyDmUP-xeLd0J0l5Exk0C57ngRIr1Ct3CY7pRe6KBzIRzEJbza15BfzLzchT2a2AIqbG6vvg/s800/goldengrove7388.jpg", "comment_count": 0 }, { "title": "bellissimo aperitivo", "url": "https://cocktailvirgin.blogspot.com/2023/04/bellissimo-aperitivo.html", "published": "2023-04-06T08:00:00.032-04:00", "updated": "2023-04-06T08:00:00.203-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Patrick Pistolesi", "source": "Caffé Propaganda", "year": 2015 }, "categories": [ "bitters (Angostura)", "fernet-branca", "maraschino", "sherry", "vermouth (sweet)" ], "ingredients": [ "2 oz Carpano Sweet Vermouth (Cocchi)", "1 1/2 oz Fino Sherry (Tio Pepe)", "2 tsp Fernet Branca", "1 dash Maraschino (1/2 tsp Luxardo)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Carpano Sweet Vermouth (Cocchi)\n1 1/2 oz Fino Sherry (Tio Pepe)\n2 tsp Fernet Branca\n1 dash Maraschino (1/2 tsp Luxardo)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I spotted a recipe that\nImbibe Magazine\nrecently mentioned called the Bellissimo Aperitivo. The current print issue has a collection of 3 Fino sherry recipes, and the online version also contained a link to this additional older one from 2015 by Patrick Pistolesi at Caffé Propaganda in Rome that made me think of the\nAppetizer a l'Italienne\n. Once prepared, the Bellissimo Aperitivo conjured up a lemon and grape aroma with a hint of nuttiness. Next, a grape sip continued on with grape notes on the swallow accented with bitter cherry flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2PVRq61oFUfiRTKtAkDI1OghmKVI0c5m3rFB0AROCtkWlFLa7AunuFdq2VozJFIGVM7k8UUaVboQuHwpuNQeI558zU_Ol5sZsElxDOx2eEyszMCv8Qi21StAWWvl3p_4IVQGTxqcadOJZlfTr-QYv5jOKchFevjHL9f7Qq5Hxe_FYhybvK_LDwX-pA/s320/bellissimo7391.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2PVRq61oFUfiRTKtAkDI1OghmKVI0c5m3rFB0AROCtkWlFLa7AunuFdq2VozJFIGVM7k8UUaVboQuHwpuNQeI558zU_Ol5sZsElxDOx2eEyszMCv8Qi21StAWWvl3p_4IVQGTxqcadOJZlfTr-QYv5jOKchFevjHL9f7Qq5Hxe_FYhybvK_LDwX-pA/s800/bellissimo7391.jpg", "comment_count": 0 }, { "title": "county priest", "url": "https://cocktailvirgin.blogspot.com/2023/04/county-priest.html", "published": "2023-04-07T08:00:00.038-04:00", "updated": "2023-04-07T08:00:00.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Hunter Orahood", "source": "Attaboy", "year": null }, "categories": [ "absinthe", "aperol", "lillet", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Cocchi Americano", "3/4 oz Aperol", "1 dash Absinthe (1/2 bsp Kübler)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Cocchi Americano\n3/4 oz Aperol\n1 dash Absinthe (1/2 bsp Kübler)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.\nTwo Fridays ago, I turned to the\nBartender's Choice\napp and landed upon the County Priest. This recipe created by Hunter Orahood at Attaboy in Manhattan reminded me of the\nVita Brevis\n, so I was interested in trying it out. Once prepared, the County Priest greeted the senses with grapefruit oil and Bourbon aromas. Next, orange and orchard fruit notes on the sip slid into Bourbon, citrus, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4VSZyFxLAxsIkZwZbELTVUZizfPV_yLuCMEERKZ7ZOe500rkOfXIbwNcmsXtGV9-Jw4gnKg-bM4xOySsMYmoJsesWjgKHFtfFnLeYO7cjTXlB5eJERMFDGggRlSM3dH24L7kqvaai8Pzq9QuBJNii9ywp9306KY1VLGsbj3kIceFyDusL2iwsUEE_g/s320/countypriest7393.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4VSZyFxLAxsIkZwZbELTVUZizfPV_yLuCMEERKZ7ZOe500rkOfXIbwNcmsXtGV9-Jw4gnKg-bM4xOySsMYmoJsesWjgKHFtfFnLeYO7cjTXlB5eJERMFDGggRlSM3dH24L7kqvaai8Pzq9QuBJNii9ywp9306KY1VLGsbj3kIceFyDusL2iwsUEE_g/s800/countypriest7393.jpg", "comment_count": 0 }, { "title": "kilt & jacket", "url": "https://cocktailvirgin.blogspot.com/2023/04/kilt-jacket.html", "published": "2023-04-08T08:00:00.046-04:00", "updated": "2023-04-08T08:00:00.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nicholas Bennett", "source": "Porchlight", "year": 2015 }, "categories": [ "bitters (orange)", "maraschino", "scotch", "sherry" ], "ingredients": [ "2 oz Highland Scotch (Glen Grant 16 Year)", "3/4 oz Fino Sherry (Tio Pepe)", "1/4 oz Maraschino (Luxardo)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Highland Scotch (Glen Grant 16 Year)\n3/4 oz Fino Sherry (Tio Pepe)\n1/4 oz Maraschino (Luxardo)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Saturdays ago, I returned to my\nFood & Wine: Cocktails\ncollection and selected the 2015 volume. There, I discovered the Kilt & Jacket created by Nicholas Bennett at Porchlight in Manhattan. This was his Scotch take on the\nTuxedo No. 2\n(minus the absinthe but with the sherry element of other Tuxedo variations). Once prepared, the Kilt & Jacket welcomed the senses with a nutty cherry and malt aroma. Next, a crisp white wine sip danced into Scotch meltding into nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeppx99x77y6kOT3TsmToM0-KVuvzmmtbdwIv2j6POxGaJc08jSrR_UCa-xNzjVDUY9fb78_NZGyZDFLUb_vtAf5esqVxmWgbwZ8oNgnPAfFutveC8geHd3UsLPOdfM7vzpCkFKKube0tyWpUYKogNsCcTb4MMCkgR80KVy9U-zWcBy0rv2KIilZN5cA/s320/kiltjacket7394.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeppx99x77y6kOT3TsmToM0-KVuvzmmtbdwIv2j6POxGaJc08jSrR_UCa-xNzjVDUY9fb78_NZGyZDFLUb_vtAf5esqVxmWgbwZ8oNgnPAfFutveC8geHd3UsLPOdfM7vzpCkFKKube0tyWpUYKogNsCcTb4MMCkgR80KVy9U-zWcBy0rv2KIilZN5cA/s800/kiltjacket7394.jpg", "comment_count": 0 }, { "title": "jive turkey", "url": "https://cocktailvirgin.blogspot.com/2023/04/jive-turkey.html", "published": "2023-04-09T08:00:00.042-04:00", "updated": "2023-04-09T08:00:00.240-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jessica Gonzalez", "source": "Death & Co.", "year": 2009 }, "categories": [ "amaro", "bitters (Angostura)", "st. germain", "vermouth (dry)", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "1/2 oz Rittenhouse Bonded Rye", "1/2 oz Old Overholt Rye (86°)", "3/4 oz Amaro Ciociaro", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/4 oz St. Germain (St. Elder)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n1/2 oz Rittenhouse Bonded Rye\n1/2 oz Old Overholt Rye (86°)\n3/4 oz Amaro Ciociaro\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/4 oz St. Germain (St. Elder)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, I returned to the first\nDeath & Co.\nbook to see if there were any recipes that I had missed. There, I spotted the Jive Turkey that called for Amaro Ciociaro that I only recently added to my shelves, so it was time to give this drink created by Jessica Gonzalez in 2009 a whirl. Overall, its structure with dry vermouth, St. Germain, a dark bitter orange liqueur, and Angostura Bitters reminded me of Leo Robitschek's\nDoyers Street\nbut with three American whiskeys instead of one and a bit heavier on the amaro. Once prepared, the Jive Turkey summoned a rye, caramel, orange, and floral bouquet. Next, the caramel continued on into the sip where it was followed by whiskey and bitter dark orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWbVfXM9B2nqAvs0BP9pGzqSZKMw2qJza8rbTV_nHdGy5ZVkpLSqfBgfIqi_RAZbe1gHj8r4QpOeP0NRfFhIC9DBAhHaDwTJabwYqbDWPAI8WVaovEkCrSrW_OQE6OBR4kRzSYExWtld2Gx1BT7LkJCkccAPAKIUCejk-7tMr4BKeaBLwagvjpO7GHA/s320/jiveturkey7397.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWbVfXM9B2nqAvs0BP9pGzqSZKMw2qJza8rbTV_nHdGy5ZVkpLSqfBgfIqi_RAZbe1gHj8r4QpOeP0NRfFhIC9DBAhHaDwTJabwYqbDWPAI8WVaovEkCrSrW_OQE6OBR4kRzSYExWtld2Gx1BT7LkJCkccAPAKIUCejk-7tMr4BKeaBLwagvjpO7GHA/s800/jiveturkey7397.jpg", "comment_count": 0 }, { "title": "crimes of passion", "url": "https://cocktailvirgin.blogspot.com/2023/04/crimes-of-passion.html", "published": "2023-04-10T08:00:00.044-04:00", "updated": "2023-04-10T08:00:00.235-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Hunter Orahood", "source": "Attaboy", "year": 2018 }, "categories": [ "honey", "lime juice", "mezcal", "passion fruit syrup", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Olmeca Altos)", "1/2 oz Mezcal (Del Maguey Vida)", "3/4 oz Lime Juice", "3/4 oz Passion Fruit Syrup", "1/4 oz Honey Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with cayenne powder.", "body_text": "1 1/2 oz Tequila (Olmeca Altos)\n1/2 oz Mezcal (Del Maguey Vida)\n3/4 oz Lime Juice\n3/4 oz Passion Fruit Syrup\n1/4 oz Honey Syrup\nShake with ice, strain into a cocktail coupe, and garnish with cayenne powder.\nTwo Mondays ago, I decided to utilize the\nBartender's Choice\napp for the evening's libation and came across Hunter Orahood's Crimes of Passion that he crafted at Attaboy in 2018. Overall, the recipe appeared to me like a cross between the\nRed Grasshopper\n(or\nDahlia's Revenge\n) as an agave Sour garnished with cayenne powder and\nDon's Special Daiquiri\nwith its combination of lime, passion fruit, and honey. Once prepared, the Crimes of Passion showcased an agave and pepper spice aroma with a hint of smoke. Next, lime and tropical notes on the sip gave way to smoky agave, honey, and passion fruit flavors on the swallow which increased in spiciness over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv9vyw1jPyG2R1BDVzvmwglcqVVzG_xtlr_nYaBkOCPEjjEcUH8Go0i173Mcm3KIib2sqJGVfsDvEo-AzKXIeu3eVwDBy4mnaBZKvS614NlIqkBe-2x8_8lUAOVmg1Dka5dW2bTQ4WsDxEZ8_RllcrIV0LdrzgDA97OKlQaLvt-p6EHrWxE4YbXZdmQ/s320/crimesofpassion7399.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv9vyw1jPyG2R1BDVzvmwglcqVVzG_xtlr_nYaBkOCPEjjEcUH8Go0i173Mcm3KIib2sqJGVfsDvEo-AzKXIeu3eVwDBy4mnaBZKvS614NlIqkBe-2x8_8lUAOVmg1Dka5dW2bTQ4WsDxEZ8_RllcrIV0LdrzgDA97OKlQaLvt-p6EHrWxE4YbXZdmQ/s800/crimesofpassion7399.jpg", "comment_count": 0 }, { "title": "the highlander", "url": "https://cocktailvirgin.blogspot.com/2023/04/the-highlander.html", "published": "2023-04-11T08:00:00.046-04:00", "updated": "2023-04-11T08:00:00.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Eric Alperin", "source": "The Varnish Bar", "year": null }, "categories": [ "cherry brandy", "scotch" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Cherry Heering" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Cherry Heering\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Tuesdays ago, I reached for Michael and Zara Madrusan's\nA Spot at the Bar\nbook and came upon the Highlander created by Eric Alperin at the Varnish Bar in Los Angeles. The name reminded me of Paul Harrington's\nHighlander\nthat was akin to a Scotch\nMonte Carlo\nthat he published it in his 1998 book\nCocktail: The Drinks Bible for the 21st Century\n(and probably a few years earlier in\nWired\nmagazine). I then recalled that Eric's recipe appeared in Robert Simonson's\nThe Old-Fashioned\nbook, and there Eric declared, \"[It's] so simple that I thought I couldn't be proud of it, but my guests love to order it.\"\nThe Highlander reached the senses with a lemon, smoke, and cherry aroma. Next, dark fruit on the sip was conquered by Scotch, black cherry, herbal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkc9tXKau03FbEyjri0GEPk7ONKvfGfPXz5xSSnRdEtWVnOnfLThOBUKnjXD_wc61_N2PGsVYDhX6w1RSPQssJWt6n5sRiW4kcFtQQ8o8r78GE4pGIlv-OzYzy8VX4tfz5Z-_zXMhY68u1LSKXpW_sRSnfAZlsk8xqJ1cxhfjAAhAIAKpbFixSEennA/s320/highlander7401.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkc9tXKau03FbEyjri0GEPk7ONKvfGfPXz5xSSnRdEtWVnOnfLThOBUKnjXD_wc61_N2PGsVYDhX6w1RSPQssJWt6n5sRiW4kcFtQQ8o8r78GE4pGIlv-OzYzy8VX4tfz5Z-_zXMhY68u1LSKXpW_sRSnfAZlsk8xqJ1cxhfjAAhAIAKpbFixSEennA/s800/highlander7401.jpg", "comment_count": 0 }, { "title": "casino soul", "url": "https://cocktailvirgin.blogspot.com/2023/04/casino-soul.html", "published": "2023-04-12T08:00:00.038-04:00", "updated": "2023-04-12T08:00:00.237-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Mike Treffehn", "source": "Franklin Mortgage & Investment Co.", "year": 2011 }, "categories": [ "cynar", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz El Dorado 12 Year Rum (1 oz ED12 + 1/2 oz ED5) (*)", "3/4 oz Blanc Vermouth (Dolin)", "3/4 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz El Dorado 12 Year Rum (1 oz ED12 + 1/2 oz ED5) (*)\n3/4 oz Blanc Vermouth (Dolin)\n3/4 oz Cynar\nStir with ice and strain into a cocktail coupe.\n(*) The split was due to the limited volume left in my El Dorado 12 Year bottle.\nTwo Wednesdays prior, I was scanning the\nKindred Cocktails\ndatabase when I came across the Casino Soul by Mike Treffehn that he created at the Franklin Mortgage & Investment Co. in 2011, and the recipe was published a year later in Jason Wilson's column in the\nWashington Post\n. The combination reminded me of the\nPalm Viper\n(sweet vermouth) and the\nFortune Teller\n(Bonal), so I was curious to see how dark rum and Cynar would do with blanc vermouth. Once prepared, the Casino Soul gambled with the senses and rolled a dark herbal and molasses aroma. Next, caramel with a white wine note on the sip paid out a dark rum melding into herbal notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipc7tj6i9Z-seMFOAlSmt3DW5EtqvS_7PacLE2pH8Uae_MofZlNLnpMu2LZVsxbsI-u_cxPxk-45QGkgRHSNf6c5a4lG0YUDZ9YIi8XZbF97SEs_G0J09J_c7yJQEuw9W4Tku5KeTHDLYbyqL-tjiVWPbz9ZxJQEBcoe0990Y9PPSdOdqtzKnW21nQqQ/s320/casinosoul7402.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipc7tj6i9Z-seMFOAlSmt3DW5EtqvS_7PacLE2pH8Uae_MofZlNLnpMu2LZVsxbsI-u_cxPxk-45QGkgRHSNf6c5a4lG0YUDZ9YIi8XZbF97SEs_G0J09J_c7yJQEuw9W4Tku5KeTHDLYbyqL-tjiVWPbz9ZxJQEBcoe0990Y9PPSdOdqtzKnW21nQqQ/s800/casinosoul7402.jpg", "comment_count": 0 }, { "title": "auto cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/04/auto-cocktail.html", "published": "2023-04-13T08:00:00.030-04:00", "updated": "2023-04-13T08:00:00.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jacques Straub", "source": "Drinks", "year": 1914 }, "categories": [ "gin", "scotch", "vermouth (dry)" ], "ingredients": [ "1/3 French vermouth (1 oz Noilly Prat Extra Dry)", "1/3 Tom Gin (1 oz Hayman's)", "1/3 Scotch (1 oz Famous Grouse)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1/3 French vermouth (1 oz Noilly Prat Extra Dry)\n1/3 Tom Gin (1 oz Hayman's)\n1/3 Scotch (1 oz Famous Grouse)\nStir with ice and strain into a cocktail glass.\nTwo Thursdays ago, I was looking in Jacques Straub's 1914 book\nDrinks\nand spotted the Auto Cocktail. The recipe was the dry vermouth version of the sweet vermouth\nAutomobile Cocktail\nthat we were served at Eastern Standard leading up to their 75th anniversary Prohibition Repeal Party in 2008. I could see how the sweeter version would be a bigger crowd pleaser and why it won out, but it was time to give this drier gin-Scotch number a go. The Auto began with a Scotch, apricot, and pine bouquet. Next, an off-dry malt and white wine sip drove into Scotch and herbal flavors on the swallow with a lingering chocolate and juniper finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzSJLBXgvXBjsu_CSuq_8WJdvlg6m029IUuaYh54p4tYlQg1aeBNJ3cNs94PbpJQ8Ug4t6pkYXVsMX_sGoHij9DGHRJeJWVgWEexUA2T9ElO1NpB8AJHzGHsPBifCGAVI0bcZBPgUBYEsig-LhQUqjlmQnmbWvMCM_UV3V-5KZ-FIMpi_Pz9XwADdFg/s320/auto7405.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzSJLBXgvXBjsu_CSuq_8WJdvlg6m029IUuaYh54p4tYlQg1aeBNJ3cNs94PbpJQ8Ug4t6pkYXVsMX_sGoHij9DGHRJeJWVgWEexUA2T9ElO1NpB8AJHzGHsPBifCGAVI0bcZBPgUBYEsig-LhQUqjlmQnmbWvMCM_UV3V-5KZ-FIMpi_Pz9XwADdFg/s800/auto7405.jpg", "comment_count": 0 }, { "title": "keyes", "url": "https://cocktailvirgin.blogspot.com/2023/04/keyes.html", "published": "2023-04-14T08:00:00.017-04:00", "updated": "2023-04-14T08:00:00.293-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Dutch Kills", "year": 2010 }, "categories": [ "cynar", "lemon juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Cynar", "1/2 oz Lemon Juice", "1/2 oz Demerara Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Cynar\n1/2 oz Lemon Juice\n1/2 oz Demerara Syrup\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I fired up the\nBartender's Choice\napp and stumbled upon the Keyes created by Zachary Gelnaw-Rubin at Dutch Kills circa 2010. Overall, this Bourbon combination reminded me of the rye-based\nChoke Up\nat Backbar, so I was willing to give this one a go. Here, the Keyes welcomed the senses with a Bourbon, caramel, and herbal bouquet. Next, lemon and caramel on the sip unlocked Bourbon melding into minty and funky herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Adv8cRiL-Fxe30izpP5293TEaR3zKQ1I8XyE03UD5rtEs9jkc2izpCEReY5vKhdIaiYst6JuSjwf5QkI3p6oHkuqDIfFcdeku26aSo-8uFMjIKXXbG7gflfIK54pQrvakfVzEyzyFcS6Kei9wlEMS8Sq9olHM-QrFnYBSwsCdNiZCYqSZ88nWypVDg/s320/keyes7407.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Adv8cRiL-Fxe30izpP5293TEaR3zKQ1I8XyE03UD5rtEs9jkc2izpCEReY5vKhdIaiYst6JuSjwf5QkI3p6oHkuqDIfFcdeku26aSo-8uFMjIKXXbG7gflfIK54pQrvakfVzEyzyFcS6Kei9wlEMS8Sq9olHM-QrFnYBSwsCdNiZCYqSZ88nWypVDg/s800/keyes7407.jpg", "comment_count": 0 }, { "title": "the superlative", "url": "https://cocktailvirgin.blogspot.com/2023/04/the-superlative.html", "published": "2023-04-15T08:00:00.038-04:00", "updated": "2023-04-15T08:00:00.216-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Leslie Craven", "source": "Kindred Cocktails", "year": null }, "categories": [ "absinthe", "gin", "maraschino", "vermouth (bianco)", "vermouth (sweet)" ], "ingredients": [ "2 1/2 oz Gin (2 oz Beefeater)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Blanc Vermouth (Dolin)", "1 bsp Luxardo Maraschino (1/8 oz)" ], "instructions": "Stir with ice, strain into a coupe pre-rinsed with absinthe (Kübler), and garnish with a lemon twist.", "body_text": "2 1/2 oz Gin (2 oz Beefeater)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Blanc Vermouth (Dolin)\n1 bsp Luxardo Maraschino (1/8 oz)\nStir with ice, strain into a coupe pre-rinsed with absinthe (Kübler), and garnish with a lemon twist.\nTwo Saturdays ago, I was scanning the\nKindred Cocktails\ndatabase when I came across the Superlative that would satisfy my craving for a stirred gin drink. The recipe was created by New Zealand home bartender Leslie Craven as his take on an Improved Perfect Martini. While it did not have the true Perfect aspect of sweet and dry vermouth by utilizing blanc for the latter, the Improved part reminded me of the\nTuxedo Cocktail #2\n. Once prepared, the Superlative conjured up a lemon, pine, cherry, and anise aroma. Next, a semi-sweet grape sip flowed into gin, herbal, nutty cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYw2gl3NLQSxc68OQLvCs3Nr6XYB-VIcEznnCqg4RGSAOFEV9l1mB0j1Flwi2OFdcAJem-UI6gBJAU3g3QWlyF9UlQPeglyE-eMlV6h0WtAucA5QeG_36I2gUv3VCvt_RXi91GoXVC4hg98N03Z09mjEtQANslH9FxDK30Q22HKlsl6-wK1RhTvNrRBw/s320/superlative7409.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYw2gl3NLQSxc68OQLvCs3Nr6XYB-VIcEznnCqg4RGSAOFEV9l1mB0j1Flwi2OFdcAJem-UI6gBJAU3g3QWlyF9UlQPeglyE-eMlV6h0WtAucA5QeG_36I2gUv3VCvt_RXi91GoXVC4hg98N03Z09mjEtQANslH9FxDK30Q22HKlsl6-wK1RhTvNrRBw/s800/superlative7409.jpg", "comment_count": 0 }, { "title": "caravan #2", "url": "https://cocktailvirgin.blogspot.com/2023/04/caravan-2.html", "published": "2023-04-16T08:00:00.024-04:00", "updated": "2023-04-16T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Felix Allsop", "source": "the Everleigh", "year": 2018 }, "categories": [ "cynar", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Cynar", "3/4 oz Amontillado Sherry (Lustau)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Cynar\n3/4 oz Amontillado Sherry (Lustau)\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Sundays ago, I began searching the\nBartender's Choice\napp for a nightcap. There, I landed upon the Caravan #2 crafted by Felix Allsop at the Everleigh in Melbourne circa 2018 that reminded me of Tonia Guffey's\nTeenage Riot\nat Dram. Once mixed, the Caravan #2 approached with a caramel and nutty grape bouquet. Next, caramel and grape on the sip winded its way into rye, nutty, and vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVZo-5MpZHCPFm3V6eo-TGVeFMb_PxC2kCY0pw24rl-hEvhL-XLIeCHLoA3KogoUpaT197b-PocDXci3abdOP-h3SCzIt3fzZELaP41EUFmRiKxxQr2eavPQbFJoqK1Lz19UcY8WUcs_RI-CwW1X9EpsI8uyFqX_uJ7HjGW23NlbfJyMVWHNGDJp6Hg/s413/caravan2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVZo-5MpZHCPFm3V6eo-TGVeFMb_PxC2kCY0pw24rl-hEvhL-XLIeCHLoA3KogoUpaT197b-PocDXci3abdOP-h3SCzIt3fzZELaP41EUFmRiKxxQr2eavPQbFJoqK1Lz19UcY8WUcs_RI-CwW1X9EpsI8uyFqX_uJ7HjGW23NlbfJyMVWHNGDJp6Hg/s800/caravan2_ig400.jpg", "comment_count": 0 }, { "title": "bridgetown stomp", "url": "https://cocktailvirgin.blogspot.com/2023/04/bridgetown-stomp.html", "published": "2023-04-17T08:00:00.049-04:00", "updated": "2023-04-17T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Julie Reiner", "source": "Lani Kai", "year": null }, "categories": [ "amaro", "bitters (orange)", "campari", "rum", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "2 oz Cockspur 12 Year Rum (R.L. Seale 10 Year)", "1/2 oz Cinzano Sweet Vermouth (Cocchi)", "1/4 oz Campari", "1/8 oz Amaro Ciociaro", "1/8 oz 1:1 Demerara Syrup", "2 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Cockspur 12 Year Rum (R.L. Seale 10 Year)\n1/2 oz Cinzano Sweet Vermouth (Cocchi)\n1/4 oz Campari\n1/8 oz Amaro Ciociaro\n1/8 oz 1:1 Demerara Syrup\n2 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nAfter having spotted an Amaro Ciociaro recipe in Gary Regan's\nThe Negroni\nbook that I could now make, I took note. Two Mondays ago, I decided it was time to make the Bridgetown Stomp by Julie Reiner. She created this drink when bartender Toby Maloney stopped into Lani Kai and gave her free reign. Soon, the Bridgetown Stomp became the bar's house Negroni. Given that it appeared like a less bitter and more complex\nRight Hand\nand the name reminded me of the\nKingston Watusi\n, I was intrigued. In the glass, the twist proffered orange oil over caramel-toffee rum aromas. Next, caramel and grape on the sip gave way to rum and complex bitter flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1hegWhun8NVat0WNA2OvJlOzInmQtubIaqMM6N5UW9heqT_8VnDoggEz67pqWuiQW5xWA-X2GOQYYW1wmi8FkHe5EjddDEqVZb-cI0t8oBaJ_kVQ7t4cpESuGy3j1uRoeGOm1Oe5z7WrjsztR8y4vGn8_Zg5E8ecHdfRN8TSTrfo2sd6ayfHrBB2Nw/s320/bridgetownstomp7413.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1hegWhun8NVat0WNA2OvJlOzInmQtubIaqMM6N5UW9heqT_8VnDoggEz67pqWuiQW5xWA-X2GOQYYW1wmi8FkHe5EjddDEqVZb-cI0t8oBaJ_kVQ7t4cpESuGy3j1uRoeGOm1Oe5z7WrjsztR8y4vGn8_Zg5E8ecHdfRN8TSTrfo2sd6ayfHrBB2Nw/s800/bridgetownstomp7413.jpg", "comment_count": 1 }, { "title": "starboy", "url": "https://cocktailvirgin.blogspot.com/2023/04/starboy.html", "published": "2023-04-18T08:00:00.033-04:00", "updated": "2023-04-18T08:00:00.251-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Zachary Gelnew-Rubin", "source": "Lion Lion", "year": 2018 }, "categories": [ "applejack", "bitters (Angostura)", "lillet", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Old Overholt 86°)", "1 oz Applejack (Laird's Bonded)", "1 oz Cocchi Americano", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 oz Rye Whiskey (Old Overholt 86°)\n1 oz Applejack (Laird's Bonded)\n1 oz Cocchi Americano\n2 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I opened up the\nBartender's Choice\napp and came across the Starboy by Zachary Gelnew-Rubin at Lion Lion circa 2018. Zachary created the Starboy as \"a more nuanced riff\" on the\nStar Cocktail\nthat appeared in George Kappeler's 1895\nModern American Drinks\n, and perhaps he named it after the Weeknd album and song that came out in late 2016. Once prepared, the Starboy welcomed the nose with orange oil over apple and clove aromas. Next, orchard fruit notes on the sip launched into rye, apple, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFSwfJh4qs7OVwz0rJpc0wnXhq2wrlRKrCrEcpsCCsJV0jIQNKicgrUn2wZxHc2tP3eSDJKr4MgwUSSjONsVxSTdzbT7WvV2wxG99eSazZ0rap3cCAPXUjgXgDVMi0RSEMOX2SAWwzwc3Tl6nj4EdhnGWGjSmrOyOY4g5A5cf5r3xx1xXRmes35xy7w/s320/starboy7415.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFSwfJh4qs7OVwz0rJpc0wnXhq2wrlRKrCrEcpsCCsJV0jIQNKicgrUn2wZxHc2tP3eSDJKr4MgwUSSjONsVxSTdzbT7WvV2wxG99eSazZ0rap3cCAPXUjgXgDVMi0RSEMOX2SAWwzwc3Tl6nj4EdhnGWGjSmrOyOY4g5A5cf5r3xx1xXRmes35xy7w/s800/starboy7415.jpg", "comment_count": 0 }, { "title": "dutch highlander", "url": "https://cocktailvirgin.blogspot.com/2023/04/dutch-highlander.html", "published": "2023-04-19T08:00:00.043-04:00", "updated": "2023-04-19T08:00:00.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jason Clapham", "source": "St. Edward's MCR at Oxford, England", "year": null }, "categories": [ "batavia arrack", "benedictine", "bitters (Angostura)", "scotch" ], "ingredients": [ "1 1/2 oz Blended Scotch (Cutty Sark Prohibition)", "1/2 oz Batavia Arrack (von Oosten)", "1/2 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Blended Scotch (Cutty Sark Prohibition)\n1/2 oz Batavia Arrack (von Oosten)\n1/2 oz Benedictine\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Wednesdays ago, I was scanning through the\nDifford's Guide\ndatabase when I came across the Dutch Highlander by Jason Clapham at St. Edward's MCR at Oxford, England. It was a riff on Paul Harrington's 1990s\nHighlander\nwith the addition of Batavia Arrack in the mix. Since Scotch and Batavia Arrack have paired well in drinks like\nMy Triumphs, My Mistakes\nand\nTall as a Tree and Twice as Shady\n, I was curious to give this drink a try. Here, it met the nose with lemon and herbal aromas. Next, caramel and malt on the sip led into Scotch melding into Batavia Arrack's funkiness followed by smoke and herbal elements on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVFfoT868Q2FZTvoIJNAUpmHigf6RlvGLAWsitkfQnlV_7j_qXMa5FSHZ8YHFv2v3HNUsNvIJRSfED37KO_212WXs7K_HGGfijYUHHgBs9TfgLjBtqYmMXtckZMtZI-grEqLdk_bMkEGSv38pFaTGzbGUdCigpcwU3xFAKS6DdZbpLbXMz1k4LBzsXA/s320/dutchhighlander7416.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVFfoT868Q2FZTvoIJNAUpmHigf6RlvGLAWsitkfQnlV_7j_qXMa5FSHZ8YHFv2v3HNUsNvIJRSfED37KO_212WXs7K_HGGfijYUHHgBs9TfgLjBtqYmMXtckZMtZI-grEqLdk_bMkEGSv38pFaTGzbGUdCigpcwU3xFAKS6DdZbpLbXMz1k4LBzsXA/s800/dutchhighlander7416.jpg", "comment_count": 0 }, { "title": "tuxedo", "url": "https://cocktailvirgin.blogspot.com/2023/04/tuxedo.html", "published": "2023-04-20T08:00:00.068-04:00", "updated": "2023-04-20T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "The Old Waldorf Astoria Bar Book", "year": 1935 }, "categories": [ "bitters (orange)", "gin", "sherry" ], "ingredients": [ "2/3 Plymouth Gin (2 oz Tanqueray Malacca)", "1/3 Sherry (1 oz Tio Pepe Fino)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail glass; I garnished with Frank Caiafa's recommendation of a lemon twist.", "body_text": "2/3 Plymouth Gin (2 oz Tanqueray Malacca)\n1/3 Sherry (1 oz Tio Pepe Fino)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail glass; I garnished with Frank Caiafa's recommendation of a lemon twist.\nAfter recently referencing the Tuxedo in the\nSuperlative\nand\nKilt & Jacket\n(although those were to Tuxedo #2) and remembering the article on the various Tuxedo variations in the most recent\nChilled\nmagazine, I decided upon the simple sherry for dry vermouth in a Martini one from\nThe Old Waldorf Astoria Bar Book\nin 1935. There it gave the history of \"After a settlement on the Erie R.R. where many customers of the bar had country places.\"\nPunch\nelaborated with, \"The drink's name refers to the Tuxedo Park, a sort of early experiment in country club living established in 1886 about 35 miles from Jersey City... [P]lenty of well-heeled New Yorkers [were] willing to call this sporting paradise home. Tuxedo Park was... the birthplace of the tail-less suit, called, yes, the tuxedo.\" Frank Caiafa in his 2016\nThe Waldorf Astoria Bar Book\ndid not have much more history on it, but suggested either Fino or Amontillado for the sherry and recommended a lemon twist.\nThe Tuxedo proffered lemon oil over savory sherry notes to the nose. Next, a crisp white wine sip sailed into elegant pine, almond, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00-8lv-9SwFuUdGYqTgdREOvDgrgRQtKAfAeW_PHc1NPwPDR90xguDHuLqZBJyNJuixtUYr_5ZfpYGZneEyXWcR_4vzVx04Jaev0Seep1TpPnZsnALxLSxxFBxjd5oVX8pblLuLvvU8QW70teu8wN4s7rHbcXLizOTrUE1eTKuW10UyG2xHIr0VF6UA/s320/tuxedo7418.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00-8lv-9SwFuUdGYqTgdREOvDgrgRQtKAfAeW_PHc1NPwPDR90xguDHuLqZBJyNJuixtUYr_5ZfpYGZneEyXWcR_4vzVx04Jaev0Seep1TpPnZsnALxLSxxFBxjd5oVX8pblLuLvvU8QW70teu8wN4s7rHbcXLizOTrUE1eTKuW10UyG2xHIr0VF6UA/s800/tuxedo7418.jpg", "comment_count": 0 }, { "title": "towncar cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/04/towncar-cocktail.html", "published": "2023-04-21T08:00:00.034-04:00", "updated": "2023-04-21T08:00:00.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Chelsea Carter", "source": "Apis Restaurant and Apiary", "year": 2019 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "cognac", "curacao", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Cognac (Pierre Ferrand 1840)", "1/2 oz Dry Curacao (Pierre Ferrand)", "1/2 oz Sweet Vermouth (Cocchi)", "2 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Cognac (Pierre Ferrand 1840)\n1/2 oz Dry Curacao (Pierre Ferrand)\n1/2 oz Sweet Vermouth (Cocchi)\n2 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist.\nTwo Fridays ago, I spotted a recipe from\nImbibe Magazine\non\nKindred Cocktails\ncalled the Towncar Cocktail. The drink first published in 2019 was created by Chelsea Carter at the Apis Restaurant and Apiary in Austin as a mashup of an Old Fashioned, a Manhattan, and a Sidecar (minus the citrus). Once prepared, the Towncar started up with a lemon oil, Cognac, and orange peel aroma. Next, a grape and orange sip cruised into rye, Cognac, orange, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAYuWGFV2HfhgN3F7qP2LxXHOL7BE19yKW6NrpDs9tAZrM96AH6ZvjcrBjHR62K3ZmN3jC82PsIVfCvXP7wc0EIPRU279VoXfV_uLGSr0LfKh_SD_tfTVvX5DCGIdtR5u32E3IDjI6tO9qN89rmxC4mEYgdIcMYgGvoJ1qpyt2pVdqVLd8APUwt94jw/s320/towncar_fromig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAYuWGFV2HfhgN3F7qP2LxXHOL7BE19yKW6NrpDs9tAZrM96AH6ZvjcrBjHR62K3ZmN3jC82PsIVfCvXP7wc0EIPRU279VoXfV_uLGSr0LfKh_SD_tfTVvX5DCGIdtR5u32E3IDjI6tO9qN89rmxC4mEYgdIcMYgGvoJ1qpyt2pVdqVLd8APUwt94jw/s800/towncar_fromig.jpg", "comment_count": 0 }, { "title": "pin cushion", "url": "https://cocktailvirgin.blogspot.com/2023/04/pin-cushion.html", "published": "2023-04-22T08:00:00.032-04:00", "updated": "2023-04-22T08:00:00.274-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Hunter Orahood", "source": "Attaboy", "year": 2018 }, "categories": [ "absinthe", "campari", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Campari", "3/4 oz Sweet Vermouth (Cocchi)", "1 dash Absinthe (1 bsp Kübler)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Campari\n3/4 oz Sweet Vermouth (Cocchi)\n1 dash Absinthe (1 bsp Kübler)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Saturdays ago, I opened up the\nBartender's Choice\napp and uncovered the Pin Cushion by Hunter Orahood at Attaboy in Manhattan circa 2018. The recipe was his riff on the Boulevardier, and perhaps the addition of absinthe helped shape the name for it reminded me of the classic Negroni called the\nQuill\n. Here, the Pin Cushion set the stage with an orange oil, rye, and anise aroma. Next, a grape-driven sip flowed into whiskey, bitter orange, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSPKctySpvjFxjRLnbv0zwPHFLYId8_3yPDL9z3wk4W72de4jqp5zseYA1Lnzw8MsIUapMHd312UwZydV-SSDn0q_ruw3XHzw7S0Ndq9gIMLIS044nw94Gtk64orqkgPsFUbjZIEhUS7tnSD6hgyPlpBLua0O7V41uV5Mz2El2AZUQfIm23r8xCoZ0A/s320/pincushion7423.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSPKctySpvjFxjRLnbv0zwPHFLYId8_3yPDL9z3wk4W72de4jqp5zseYA1Lnzw8MsIUapMHd312UwZydV-SSDn0q_ruw3XHzw7S0Ndq9gIMLIS044nw94Gtk64orqkgPsFUbjZIEhUS7tnSD6hgyPlpBLua0O7V41uV5Mz2El2AZUQfIm23r8xCoZ0A/s800/pincushion7423.jpg", "comment_count": 0 }, { "title": "drunken dodo", "url": "https://cocktailvirgin.blogspot.com/2023/04/drunken-dodo.html", "published": "2023-04-23T08:00:00.029-04:00", "updated": "2023-04-23T08:00:00.238-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co. Cocktail Book", "year": 2008 }, "categories": [ "bitters (Angostura)", "pimento dram", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Scarlet Ibis Rum (1 1/2 oz Raising Glasses 8 Year Trinidad Cask Strength Rum + 1/2 oz water)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz St. Elizabeth Allspice Dram (Hamilton's)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "2 oz Scarlet Ibis Rum (1 1/2 oz Raising Glasses 8 Year Trinidad Cask Strength Rum + 1/2 oz water)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz St. Elizabeth Allspice Dram (Hamilton's)\n2 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Sundays ago, I spotted the Drunken Dodo by Brian Miller in 2008 as published in the first\nDeath & Co. Cocktail Book\n, and I realized that while I do not have Scarlet Ibis Rum, I do have another\nTrinidad rum\nthat I could use. Once prepared, the Drunken Dodo proffered an orange, molasses, and allspice aroma. Next, grape and caramel notes on the sip entered into rum and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iU6KBjfCM6YFJE0mljAVv7PMdfvtOnwqQp5u8Lfg6cOFnrTUf3jhjXfErNahUMxUoFUbA9_UVZKNL5mEpApZhVFwtXey-CouNhg_zw1OksjgDBicspgbI2qOYNACrZgnftiP8bwHyYV6ROcarvw9Gn2lFbQPGCOLoBFM_uDkgrM6mQdsB31HGtBrPQ/s320/drunkendodo7424.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iU6KBjfCM6YFJE0mljAVv7PMdfvtOnwqQp5u8Lfg6cOFnrTUf3jhjXfErNahUMxUoFUbA9_UVZKNL5mEpApZhVFwtXey-CouNhg_zw1OksjgDBicspgbI2qOYNACrZgnftiP8bwHyYV6ROcarvw9Gn2lFbQPGCOLoBFM_uDkgrM6mQdsB31HGtBrPQ/s800/drunkendodo7424.jpg", "comment_count": 0 }, { "title": "atlas", "url": "https://cocktailvirgin.blogspot.com/2023/04/atlas.html", "published": "2023-04-24T08:00:00.063-04:00", "updated": "2023-04-24T08:00:00.242-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Hyman Gale and Gerald Marco", "source": "The How and When", "year": 1940 }, "categories": [ "bitters (Angostura)", "calvados", "cointreau", "rum" ], "ingredients": [ "1 oz Calvados or Applejack (Morin Selection)", "1/2 oz Demerara 151 Rum (Plantation OFTD)", "1/2 oz Cointreau" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 oz Calvados or Applejack (Morin Selection)\n1/2 oz Demerara 151 Rum (Plantation OFTD)\n1/2 oz Cointreau\n(1/8 oz 1:1 Demerara syrup added for my prefered balance)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, I was perusing Dave Stolte's\nHome Bar Basics\nand spotted the Atlas which he attributed to Marco's Liquors in Chicago during the 1940s. A web search brought up an\neGullet\nthread that directed me to Trader Vic, and I was able to find it in Vic's 1948\nBartender's Guide\n. The recipe that I used was mostly from Vic with the lemon twist garnish idea from Stolte and the addition of simple syrup to my preferred balance. Stolte later chimed in on my\nInstagram\npost\nthat he learned of this drink from Paul Harrington's 1998 book\nCocktail: The Drinks Bible for the 21st Century\n. In addition, Eric Witz ellaborated on the Marco's Liquors reference with, \"I'm guessing this is from Hyman Gale and Gerald Marco's cocktail book\nThe How and When\n... Marco owned a couple liquor stores in Chicago and published the book\", and I was able to confirm that with my copy of the 1940 tome.\nThe Atlas welcomed the senses with a lemon, apple, and dark rum aroma. Next, apple and caramel notes on the sip lifted up an apple, orange, caramel, and rum swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiht1QZHhliSwHQ6sj6FbFMmcwrrIG3vc-Z1A91egp2dGMR7IhtftC-AN6ZnR_jRFtFhRxfMxfxzHm22hwdbJuEekrkFrNgKksELoQc2eFEyp7XLbK05ivu-hSS-PclAfEh4I1xLdzZj_t8eyYmM1CRX2mSilkLaQrajljJZyVv-qD42GaG3VsGq8I1pg/s320/atlas7427.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiht1QZHhliSwHQ6sj6FbFMmcwrrIG3vc-Z1A91egp2dGMR7IhtftC-AN6ZnR_jRFtFhRxfMxfxzHm22hwdbJuEekrkFrNgKksELoQc2eFEyp7XLbK05ivu-hSS-PclAfEh4I1xLdzZj_t8eyYmM1CRX2mSilkLaQrajljJZyVv-qD42GaG3VsGq8I1pg/s800/atlas7427.jpg", "comment_count": 0 }, { "title": "el raton", "url": "https://cocktailvirgin.blogspot.com/2023/04/el-raton.html", "published": "2023-04-25T08:00:00.041-04:00", "updated": "2023-04-25T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt James", "source": "Bathtub Gin", "year": null }, "categories": [ "chartreuse (yellow)", "maraschino", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Spanish-style Rum (Don Q Gran Añejo)", "1 oz Lustau East India Solera Sherry", "1/4 oz Maraschino (Luxardo)", "1/4 oz Yellow Chartreuse" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist in the shape of bull horns.", "body_text": "1 1/2 oz Spanish-style Rum (Don Q Gran Añejo)\n1 oz Lustau East India Solera Sherry\n1/4 oz Maraschino (Luxardo)\n1/4 oz Yellow Chartreuse\nStir with ice, strain into a coupe, and garnish with an orange twist in the shape of bull horns.\nTwo Tuesdays ago, I spotted a recipe on Lustau brand ambassador Nathan Layman's social media called El Ratón. Bartender Matt James at Seattle's Bathtub Gin named his drink after a famous bullfighting bull, the \"Terrible Mouse\", who gained infamy by killing three people in bullfighting rings in Spain from 2006 to 2011. In the glass, El Ratón charged at the nose with an orange, nutty, and raisin aroma. Next, a grape-driven sip was chased by rum, nutty cherry, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTPFNU98c6jN_I9ro6NQyX2_b2oagQbfYInApMSk4FRLSYvoeaQKxdEKS7cxlTABPJ-gne3rRXwRnp_9RaZfg6pJ9mPMZ_SBEYrOuaQgEidQ54_PLf5zbT-Z-Mb3YNPEd38EvLTu2eWrAulmTJhp3vcA1wE9sadAGKO0lWi6bQzWMVAvkeWliuSNMWw/s320/elraton7429.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTPFNU98c6jN_I9ro6NQyX2_b2oagQbfYInApMSk4FRLSYvoeaQKxdEKS7cxlTABPJ-gne3rRXwRnp_9RaZfg6pJ9mPMZ_SBEYrOuaQgEidQ54_PLf5zbT-Z-Mb3YNPEd38EvLTu2eWrAulmTJhp3vcA1wE9sadAGKO0lWi6bQzWMVAvkeWliuSNMWw/s800/elraton7429.jpg", "comment_count": 0 }, { "title": "chelsea special", "url": "https://cocktailvirgin.blogspot.com/2023/04/chelsea-special.html", "published": "2023-04-26T08:00:00.041-04:00", "updated": "2023-04-26T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "W. Campbell", "source": "Approved", "year": 1937 }, "categories": [ "bitters (Angostura)", "curacao", "gin", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "2/3 Gordon's Gin (2 oz Beefeater)", "1/6 French Vermouth (1/2 oz Dolin Blanc)", "1/6 Curaçao (1/2 oz Pierre Ferrand Dry)", "3 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Gordon's Gin (2 oz Beefeater)\n1/6 French Vermouth (1/2 oz Dolin Blanc)\n1/6 Curaçao (1/2 oz Pierre Ferrand Dry)\n3 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I returned to my digital copy of the 1934\n1700 Drinks for the Man Behind the Bar\nand spotted the Chelsea Special that reminded me a little of a\nJoy Division\nbut with Angostura instead of absinthe. I was able to track down through the UKBG's 1937\nApproved\nbook that it was created by British bartender W. Campbell. When I mixed it with dry vermouth as the French style, the Chelsea Special was a bit too dry and bitters forward, so I remade it with blanc vermouth instead. With that sweeter French style, it approached the nose with orange and pine aromas. Next, an off-dry sip with orange notes gave way to gin, orange, clove, and allspice on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjHbFRX1MoKS9wddPaDkdiMGBTqt7zMP37R4yuRFB9cWn1HjMoAdhek6CWahESNy4eCUJRnwQ00ViIaNfl5stIeXje8s08vbgeJ5i66WlkUzz5_IgPq_zBJL10-UBsOe_aC9WCWiJ89PFr-FfUHFxUKV0ncOijtzKncaMjTQc2C9izXRUw-gxNdAhoQ/s320/chelseaspecial7431.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjHbFRX1MoKS9wddPaDkdiMGBTqt7zMP37R4yuRFB9cWn1HjMoAdhek6CWahESNy4eCUJRnwQ00ViIaNfl5stIeXje8s08vbgeJ5i66WlkUzz5_IgPq_zBJL10-UBsOe_aC9WCWiJ89PFr-FfUHFxUKV0ncOijtzKncaMjTQc2C9izXRUw-gxNdAhoQ/s800/chelseaspecial7431.jpg", "comment_count": 0 }, { "title": "joe camel", "url": "https://cocktailvirgin.blogspot.com/2023/04/joe-camel.html", "published": "2023-04-27T08:00:00.038-04:00", "updated": "2023-04-27T08:00:00.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Dutch Kills", "year": 2014 }, "categories": [ "kahlua", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Islay Scotch (Laphroaig 10 Year)", "1 oz Punt e Mes", "1/2 oz Coffee Liqueur (Kahlua)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Islay Scotch (Laphroaig 10 Year)\n1 oz Punt e Mes\n1/2 oz Coffee Liqueur (Kahlua)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Thursdays ago, I opened up the\nBartender's Choice\napp and came across the Joe Camel by Zachary Gelnaw-Rubin at Dutch Kills in 2014 that was described as \"smoky and bitter kinda like a cigarette but without the carcinogens.\" The combination of smoky Scotch, Punt e Mes, and a cigarette theme reminded me of the\nCowboy Killer\n, but this one took a coffee instead of Maraschino direction. Once mixed, the Joe Camel proffered an orange oil and peat smoke bouquet to the nose. Next, grape and roast notes on the sip exhaled into smoky Scotch on the swallow along with herbal elements melding into roasted coffee ones.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DDM_V3idKV9_7kwIoNj0PMq_n-zY-tjK_58xjL8okBXmOQ3RXjQcVsVQIphoERlZS9skhXrdxc0r4RugMIRu9n2F33hb1DNFjDeANnr-bna0hzlk6Q4WrKSAiXg-wnbXYqgwcv079jyZdSmWSU0lCVsxJGI0vS5PHg2p8S1YqvX11G2cmPcfTpL8wA/s416/joecamel_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DDM_V3idKV9_7kwIoNj0PMq_n-zY-tjK_58xjL8okBXmOQ3RXjQcVsVQIphoERlZS9skhXrdxc0r4RugMIRu9n2F33hb1DNFjDeANnr-bna0hzlk6Q4WrKSAiXg-wnbXYqgwcv079jyZdSmWSU0lCVsxJGI0vS5PHg2p8S1YqvX11G2cmPcfTpL8wA/s800/joecamel_ig400.jpg", "comment_count": 1 }, { "title": "heaven sent", "url": "https://cocktailvirgin.blogspot.com/2023/04/heaven-sent.html", "published": "2023-04-28T08:00:00.032-04:00", "updated": "2023-04-28T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1700 Drinks From the Man Behind the Bar", "year": 1934 }, "categories": [ "absinthe", "cointreau", "gin", "grenadine", "lemon juice" ], "ingredients": [ "1/2 Coates' Plymouth Gin (2 oz Beefeater)", "1/4 Lemon Juice (1/2 oz)", "1/4 Cointreau (1/2 oz)", "1 dash Grenadine (1/4 oz)", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Coates' Plymouth Gin (2 oz Beefeater)\n1/4 Lemon Juice (1/2 oz)\n1/4 Cointreau (1/2 oz)\n1 dash Grenadine (1/4 oz)\n1 dash Absinthe (12 drop St. George)\nShake with ice and strain into a cocktail glass.\nAnother recipe that I had spotted in the 1934\n1700 Drinks From the Man Behind the Bar\nwas the Heaven Sent. The combination of gin, Cointreau, grenadine, and citrus reminded me of the\nBoxcar\nexcept that utilized egg white akin to a White Lady and no absinthe. Here, the Heaven Sent gave forth a pine, orange, and floral aroma with a hint of anise. Next, lemon and berry notes on the sip rose into gin, orange, and pomegranate flavors on the swallow with a licorice and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAeIWg2bHo5qJFxHHi9O2VbM32y59MDJuKUdOm_gnntm-w-tvFcP03aWJaEg6yFn0Lhz56tUt3VtKkkB_QC9P2m_40FhYTBd32gN9dTYQhvUd7lYsov90ZW5Kze7pVh4rXOujsHEoHoDqgtap80stWUWi-sGiG-chPm2M1nUx0ZT61ziShVDRTu1ODw/s320/heavensent7434.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAeIWg2bHo5qJFxHHi9O2VbM32y59MDJuKUdOm_gnntm-w-tvFcP03aWJaEg6yFn0Lhz56tUt3VtKkkB_QC9P2m_40FhYTBd32gN9dTYQhvUd7lYsov90ZW5Kze7pVh4rXOujsHEoHoDqgtap80stWUWi-sGiG-chPm2M1nUx0ZT61ziShVDRTu1ODw/s800/heavensent7434.jpg", "comment_count": 0 }, { "title": "prime inspector", "url": "https://cocktailvirgin.blogspot.com/2023/04/prime-inspector.html", "published": "2023-04-29T08:00:00.025-04:00", "updated": "2023-04-29T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Mitchell Taylor", "source": "Attaboy", "year": 2018 }, "categories": [ "applejack", "averna", "bitters (Peychaud's)", "punt e mes" ], "ingredients": [ "1 oz Applejack (Laird's Bonded)", "1 oz Punt e Mes", "1 oz Averna", "2 dash Peychaud's Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a cherry.", "body_text": "1 oz Applejack (Laird's Bonded)\n1 oz Punt e Mes\n1 oz Averna\n2 dash Peychaud's Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a cherry.\nTwo Saturdays ago, I sought out the\nBartender's Choice\napp for a nightcap. There, I was lured in by the Prime Inspector created by Mitchell Taylor at Nashville's Attaboy in 2018. The combination of Punt e Mes and Averna has worked well in the Bourbon-based\nBig Chief\n, rum-based\nBlack Prince\n, and other drinks, so I was game to try it with apple brandy. Here, the Prime Inspector generated an apple and caramel bouquet. Next, grape and caramel notes on the sip gave way to apple and minty herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4b2__-MmnCts14DPS5eov1X4abl0rTSFJ1ORk1_z1yyBfwB_Nqxq62lSGGTso7JU3PZ--rge905VF1oSsTSqXgWaWSQJv_fljqvFfdnst9TWoyHRJQj-gJqNIrfEJinFi-idEvvrAx_UgHFVi2BERAR-0ElLbik_WR6YleCVdL28oAswD7HFRYrMkw/s320/primeinspector7436.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4b2__-MmnCts14DPS5eov1X4abl0rTSFJ1ORk1_z1yyBfwB_Nqxq62lSGGTso7JU3PZ--rge905VF1oSsTSqXgWaWSQJv_fljqvFfdnst9TWoyHRJQj-gJqNIrfEJinFi-idEvvrAx_UgHFVi2BERAR-0ElLbik_WR6YleCVdL28oAswD7HFRYrMkw/s800/primeinspector7436.jpg", "comment_count": 0 }, { "title": "the barrymore cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/04/the-barrymore-cocktail.html", "published": "2023-04-30T08:00:00.039-04:00", "updated": "2023-04-30T08:00:00.155-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kenneth McCoy", "source": "Rum House", "year": null }, "categories": [ "amaro", "chartreuse (green)", "scotch" ], "ingredients": [ "2 oz Unpeated Scotch (Famous Grouse)", "1/2 oz Peated Scotch (Laphroaig 10 Year)", "1/2 oz Amaro Ramazzotti" ], "instructions": "Stir with ice. Add 1/8 oz Green Chartreuse into a coupe and ignite. After a few seconds, strain into the coupe to extinguish the flame and garnish with orange oil from a twist.", "body_text": "2 oz Unpeated Scotch (Famous Grouse)\n1/2 oz Peated Scotch (Laphroaig 10 Year)\n1/2 oz Amaro Ramazzotti\nStir with ice. Add 1/8 oz Green Chartreuse into a coupe and ignite. After a few seconds, strain into the coupe to extinguish the flame and garnish with orange oil from a twist.\nTwo Sundays ago, I decided to make The Barrymore Cocktail by Kenneth McCoy at New York City's Rum House as published in\nPunch\n. Overall, it reminded me of a less smoky\nScottish Cyclops\nbut with Green Chartreuse accents thrown in akin to the\nKrakatoa\n. The Barrymore Cocktail started out with orange oils over peat smoke aromas. Next, caramel and malt on the sip turned towards smoky Scotch and root beer flavors on the swallow with a herbal finish from the Chartreuse.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkzJNsBOPCoYuH2a7mYLEB_3e2nK5FZ_EArG-_0XJHhd_qSVy79E2ATYxMvKq54h7uA7QVpfSp77R7HgkT7uXvBG3JsixmXQz8I4EJMvMoTdlP6Pva4E2wW0vyLcAIJC9EXIuVJ1iQRAw2oH3t1EKdEoT6iKavfd9ccmSuOHSCqM3R8JYxtarJtkm5g/s320/barrymore_fromig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkzJNsBOPCoYuH2a7mYLEB_3e2nK5FZ_EArG-_0XJHhd_qSVy79E2ATYxMvKq54h7uA7QVpfSp77R7HgkT7uXvBG3JsixmXQz8I4EJMvMoTdlP6Pva4E2wW0vyLcAIJC9EXIuVJ1iQRAw2oH3t1EKdEoT6iKavfd9ccmSuOHSCqM3R8JYxtarJtkm5g/s800/barrymore_fromig.jpg", "comment_count": 0 }, { "title": "don't go near the water", "url": "https://cocktailvirgin.blogspot.com/2023/05/dont-go-near-water.html", "published": "2023-05-01T08:00:00.044-04:00", "updated": "2023-05-01T08:00:00.162-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Crosby Gaige's Cocktail Guide and Ladies' Companion", "year": 1945 }, "categories": [ "brandy", "curacao", "lemon juice", "maraschino" ], "ingredients": [ "1/2 Brandy (1 1/2 oz Pierre Ferrand 1840 Cognac)", "1/6 Curaçao (1/2 oz Pierre Ferrand Dry)", "1/6 Maraschino (1/2 oz Luxardo)", "1/6 Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice, strain into a sugar-rimmed cocktail glass, and garnish with a lemon twist.", "body_text": "1/2 Brandy (1 1/2 oz Pierre Ferrand 1840 Cognac)\n1/6 Curaçao (1/2 oz Pierre Ferrand Dry)\n1/6 Maraschino (1/2 oz Luxardo)\n1/6 Lemon Juice (1/2 oz)\nShake with ice, strain into a sugar-rimmed cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, I selected Crosby Gaige's 1945\nCocktail Guide and Ladies' Companion\nfrom my bookshelf and spotted the Don't Go Near the Water as perhaps an interesting Sidecar riff that reminded me of the gin-based\nSnowdrop\n. In that book, Gaige has a habit of renaming recipes to fit his chapter's themes, and I recalled that Trader Vic has the combination as the Classic Cocktail as perhaps a nod to the\nBrandy Crusta\n(albeit without the bitters and sugar rim).\nThe Don't Go Near the Water began with lemon oil over a brandy, orange, and nutty cherry aroma. Next, lemon and orange notes on the sip flowed into Cognac and nutty cherry on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQfPhx7iwYG2xUwEUb7zzaadYbgPkMh2EIFzUucwGBj-ByeQRJBBeA_ryumuxNTaa0JW3eWqtaS2zAhePKQzAWPVoREt8Xj5gVnHXLhbnca16uX1aHrAKsCJr8nNcCCArOflm3j9FqXZa-Zh-vr023cSOAFyYq9ytReSaSIAlZCgT2UG0cRJ-S484OQ/s320/dontgobythewater7440.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQfPhx7iwYG2xUwEUb7zzaadYbgPkMh2EIFzUucwGBj-ByeQRJBBeA_ryumuxNTaa0JW3eWqtaS2zAhePKQzAWPVoREt8Xj5gVnHXLhbnca16uX1aHrAKsCJr8nNcCCArOflm3j9FqXZa-Zh-vr023cSOAFyYq9ytReSaSIAlZCgT2UG0cRJ-S484OQ/s800/dontgobythewater7440.jpg", "comment_count": 0 }, { "title": "future days", "url": "https://cocktailvirgin.blogspot.com/2023/05/future-days.html", "published": "2023-05-02T08:00:00.061-04:00", "updated": "2023-05-02T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "William Elliot", "source": "Maison Premiere", "year": null }, "categories": [ "absinthe", "amaro", "bitters (other)", "gin", "mezcal", "simple syrup" ], "ingredients": [ "1 oz Ransom Old Tom Gin", "1 oz Del Maguey Mezcal Vida", "1 oz Luxardo Amaro Abano", "1 bsp Demerara Syrup (1/8 oz 1:1)", "6 dash Absinthe (1/8 oz Kübler)", "1 dash Grapefruit Bitters (Bittercube Jamaican #2)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "1 oz Ransom Old Tom Gin\n1 oz Del Maguey Mezcal Vida\n1 oz Luxardo Amaro Abano\n1 bsp Demerara Syrup (1/8 oz 1:1)\n6 dash Absinthe (1/8 oz Kübler)\n1 dash Grapefruit Bitters (Bittercube Jamaican #2)\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I listened to\nThe Cocktail College\npodcast where host Tim McKirdy had on William Elliot from Maison Premiere in Manhattan. During the episode, William mentioned a drink called the Future Days, and I was able to source the recipe on\nKindred Cocktails\nvia a\nDaily Meal\narticle. Since mezcal and Amaro Abano pair elegantly in the\nSpeaking in Tongues\n,\nIn Absentia\nand\nThe Clyde\n, I was curious to see how it would work here in combination with an Old Tom Gin. Once prepared, the Future Days showcased a grapefruit, floral, and anise aroma. Next, a caramel-driven sip slid into vegetal, juniper, root beer, and black pepper flavors on the swallow with a smoke and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJPOFOTr6P00ithyNJfcirhSnHL6th4-25DCpTdo_bzTxhZ1Rf5ZfY3TsLss8T2xg600MAW3cj14ESsEGAUuteAE1OQqo2X9xIqszrmQdPD3s9FBX0DOdH3OsVarq1n__AcpczrsgJoBWyb0SuZWcNmS8o8nmUi-EQQIls63X1raeEfUNSBuCAAYPHw/s320/futuredays7442.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJPOFOTr6P00ithyNJfcirhSnHL6th4-25DCpTdo_bzTxhZ1Rf5ZfY3TsLss8T2xg600MAW3cj14ESsEGAUuteAE1OQqo2X9xIqszrmQdPD3s9FBX0DOdH3OsVarq1n__AcpczrsgJoBWyb0SuZWcNmS8o8nmUi-EQQIls63X1raeEfUNSBuCAAYPHw/s800/futuredays7442.jpg", "comment_count": 0 }, { "title": "half past midnight", "url": "https://cocktailvirgin.blogspot.com/2023/05/half-past-midnight.html", "published": "2023-05-03T08:00:00.027-04:00", "updated": "2023-05-03T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2015 }, "categories": [ "cognac", "creme de menthe", "fernet-branca" ], "ingredients": [ "2 oz Cognac (Pierre Ferrand 1840)", "1/2 oz Fernet Branca", "1/2 oz Crème de Menthe (Tempus Fugit)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "2 oz Cognac (Pierre Ferrand 1840)\n1/2 oz Fernet Branca\n1/2 oz Crème de Menthe (Tempus Fugit)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Wednesdays ago, I opened up the\nBartender's Choice\napp and came across the Half Past Midnight. Despite it sounding like a Chris Hannah drink name, the recipe was crafted by Sam Ross at Attaboy in 2015, and it came across like a more approachable\nCorpse Reviver No. 3\n. In the glass, the Half Past Midnight offered up a lemon, caramel, and mint aroma. Next, the caramel continued into the sip where it was chased by Cognac, mint, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6YW-BDiEXRqiCB-pwd1PGzKAiOS7lz7Ysr5ETjR4q8cGnkKvohFFxPy1nXEV-k03gZqlmcgP-BYnSej6yF0SMvW1OZjEe-AUFZKi2i-tw64Bf5FQl_a7QKVGgAbwrvrAOJI5RIniimCcRtkZJz-ARERPWtW8Zj8oFIfHnoRX_o7NqvBbtP8pG-xz4w/s320/halfpastmidnight7447.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6YW-BDiEXRqiCB-pwd1PGzKAiOS7lz7Ysr5ETjR4q8cGnkKvohFFxPy1nXEV-k03gZqlmcgP-BYnSej6yF0SMvW1OZjEe-AUFZKi2i-tw64Bf5FQl_a7QKVGgAbwrvrAOJI5RIniimCcRtkZJz-ARERPWtW8Zj8oFIfHnoRX_o7NqvBbtP8pG-xz4w/s800/halfpastmidnight7447.jpg", "comment_count": 1 }, { "title": "the gold baron", "url": "https://cocktailvirgin.blogspot.com/2023/05/the-gold-baron.html", "published": "2023-05-04T08:00:00.042-04:00", "updated": "2023-05-04T08:00:00.198-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Thomas Waugh", "source": "Death & Co.", "year": 2010 }, "categories": [ "applejack", "bitters (other)", "grenadine", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Eagle Rare Bourbon (Evan Williams Bonded)", "1/2 oz Laird's Applejack (Laird's Bonded)", "1/2 tsp Grenadine", "1/2 tsp Cane Syrup (JM Sirup de Canne)", "1 bsp (1/8 oz) Bittermens Burlesque Bitters" ], "instructions": "Build in an old fashioned glass, add ice, and stir to mix and chill.", "body_text": "1 1/2 oz Eagle Rare Bourbon (Evan Williams Bonded)\n1/2 oz Laird's Applejack (Laird's Bonded)\n1/2 tsp Grenadine\n1/2 tsp Cane Syrup (JM Sirup de Canne)\n1 bsp (1/8 oz) Bittermens Burlesque Bitters\nBuild in an old fashioned glass, add ice, and stir to mix and chill.\nTwo Thursdays ago, I spotted a bitters-forward recipe on\nKindred Cocktails\nsubmitted by Avery Glasser then of Bittermens Bitters. The drink was the Gold Baron crafted by Thomas Waugh at Death & Co. in 2010, and it utilized the Bittermens Burlesque Bitters that were officially launched on Valentine's Day 2011 in an Old Fashioned format. Once prepared, the Gold Baron donated a Bourbon aroma with a fruity-floral element. Next, a vague fruity note on the sip slid into Bourbon, apple, and floral-spice bitterness on the swallow. Perhaps the recipe needed a little bit more sugar (such as increasing the grenadine to 1/4 oz) to balance it to my preferred taste. but it did become more gentle with ice melt.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKC_btpDujCM5mo0E1JWlH3unqZyU9wHoNoK2-B2c_u1xDXFw3LJkIawAeZ-2FAcP6Wcv7qniaRKSZHAfJddE_Sup_drOADKkwgDzTqHaDMgdcm4uR4JBmPeo2LvIbZe1qw5EGAD8vkbDGw3miAWqmg6dKU6lfQ6S4GKBxPKeZ7gi39qS0bgeeDZbS4g/s320/goldbaron7449.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKC_btpDujCM5mo0E1JWlH3unqZyU9wHoNoK2-B2c_u1xDXFw3LJkIawAeZ-2FAcP6Wcv7qniaRKSZHAfJddE_Sup_drOADKkwgDzTqHaDMgdcm4uR4JBmPeo2LvIbZe1qw5EGAD8vkbDGw3miAWqmg6dKU6lfQ6S4GKBxPKeZ7gi39qS0bgeeDZbS4g/s800/goldbaron7449.jpg", "comment_count": 0 }, { "title": "a.m.", "url": "https://cocktailvirgin.blogspot.com/2023/05/am.html", "published": "2023-05-05T08:00:00.042-04:00", "updated": "2023-05-05T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Drinks of Drink", "year": null }, "categories": [ "amaretto", "apricot liqueur", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "1/2 oz Amaretto (Disaronno)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Beefeater Gin\n1/2 oz Amaretto (Disaronno)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nTwo Fridays ago, I was checking up on something in the\nDrinks of Drink\nnotebook when I spotted the A.M. The A.M. is something that I have known from the bar's recipe collection since I gained a copy in 2015, but I have yet to spot it elsewhere in the literature so perhaps it was a house invention circa 2008-2011 (given the history of my copy's source). Once prepared, the A.M. greeted the senses with an almond-apricot and floral aroma. Next, a lemon-driven sip converted into gin, nutty, and apricot flavors on the swallow. Overall, the apricot liqueur did a surprising job here of toning down the amaretto.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSdwxB57WcqSZwMCeAXO6E0OJJBIWFoyrTdZ4utny_K875lGUrlkCA86otdJi8joqa641-9NPn69ZosP5Zkj6BM9Mx6Y9zEnAiiSWUXZxPsBImQBb44w4TLX7riwiPbM-QYu1HBNduAlFFt3sm-pSYV0AhHYFmtt0LNrWpjzk_1vI_zOYHQk7Q2VjtiA/s320/am_7450.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSdwxB57WcqSZwMCeAXO6E0OJJBIWFoyrTdZ4utny_K875lGUrlkCA86otdJi8joqa641-9NPn69ZosP5Zkj6BM9Mx6Y9zEnAiiSWUXZxPsBImQBb44w4TLX7riwiPbM-QYu1HBNduAlFFt3sm-pSYV0AhHYFmtt0LNrWpjzk_1vI_zOYHQk7Q2VjtiA/s800/am_7450.jpg", "comment_count": 0 }, { "title": "harry rag", "url": "https://cocktailvirgin.blogspot.com/2023/05/harry-rag.html", "published": "2023-05-06T08:00:00.042-04:00", "updated": "2023-05-06T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Franklin Mortgage & Investment Co.", "year": 2010 }, "categories": [ "amaro nonino", "bitters (orange)", "chartreuse (green)", "scotch" ], "ingredients": [ "1 1/2 oz Famous Grouse Blended Scotch", "3/4 oz Amaro Nonino", "1/2 oz Caol Ila 10 Year Scotch", "1/4 oz Green Chartreuse", "7 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "1 1/2 oz Famous Grouse Blended Scotch\n3/4 oz Amaro Nonino\n1/2 oz Caol Ila 10 Year Scotch\n1/4 oz Green Chartreuse\n7 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a Nick & Nora glass.\nTwo Saturdays ago, Al Sotack posted up the 2010 Franklin Mortgage & Investment Co.'s menu, and a few drinks stood out. I, therefore, searched the web for recipes, and I found a set of online cocktail flashcards which contained the drink spec for the Harry Rag that had caught my eye. Since most of the menu was musical references, perhaps it was named after The Kink's song that is also British slang for a cigarette; the cocktail was on their more adventurous part of the menu entitled \"I Asked Her For Water She Gave Me Gasoline\" that also contained the\nSix Inch Gold Blade\n. Once prepared, the Harry Rag greeted the nose with a smoke, orange, and herbal aroma. Next, orange, malt, and caramel notes on the sip wafted into smoky Scotch, caramel orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJthSz0PaDVGq1bGJSq3Dd3jvzYvSKUI3CJ1r9wZMZxS1He-1eFBQVv64KiqquWX99s71V2oxz3NT5TAP9FmDmXi9uk7wbyefzh1E-MA8daYryKgLgfDbaWhvpak63pFUEij4ABFUEVU1ME_yRiX1Zqfqmx9HvOhKyjY7s8cmQSStnF8kYyD_Bj3jxxA/s320/harryrag7453.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJthSz0PaDVGq1bGJSq3Dd3jvzYvSKUI3CJ1r9wZMZxS1He-1eFBQVv64KiqquWX99s71V2oxz3NT5TAP9FmDmXi9uk7wbyefzh1E-MA8daYryKgLgfDbaWhvpak63pFUEij4ABFUEVU1ME_yRiX1Zqfqmx9HvOhKyjY7s8cmQSStnF8kYyD_Bj3jxxA/s800/harryrag7453.jpg", "comment_count": 0 }, { "title": "rough & tumble", "url": "https://cocktailvirgin.blogspot.com/2023/05/rough-tumble.html", "published": "2023-05-07T08:00:00.044-04:00", "updated": "2023-05-07T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Franklin Mortgage & Investment Co.", "year": 2010 }, "categories": [ "amaro", "bitters (Angostura)", "chartreuse (green)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "3/4 oz Amaro Ramazzotti", "1/4 oz Green Chartreuse", "3 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n3/4 oz Amaro Ramazzotti\n1/4 oz Green Chartreuse\n3 dash Angostura Bitters\nStir with ice and strain into a Nick & Nora glass.\nAnother recipe that I found in the online set of flashcards that corresponded to the 2010 Franklin Mortgage & Investment Co. menu was the Rough & Tumble. Like the Harry Rag, this one was also from the more challenging \"I Asked Her For Water She Gave Me Gasoline\" section of the menu and followed a similar but less smoky structure of whiskey, Amaro, a small amount of Green Chartreuse, and bitters. Moreover, the combination of Ramazzotti and Chartreuse reminded me of\nThe Barrymore\nthat I had a week prior. Here, the Rough & Tumble began with Bourbon, herbal, and clove aromas. Next, a caramel-driven sip flowed into Bourbon, root beer, herbal, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxRIXJt3bwjloFGYmchX2WRUGxvWDZKZgfJRgTa-H9Ad5B96yvlS6GVIZM7CMJYkTyuRrMPNm5ugU0wafgcnitbnZ3n37vzYWU294BPZ2lPc7qK_z4-hqOxX1qqH_j51UO7leeLRZiqS95L_08wkwQ-MV9OS-KEMvD3l9yknefBv40cmmYumTDgl9rg/s453/roughtumble_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxRIXJt3bwjloFGYmchX2WRUGxvWDZKZgfJRgTa-H9Ad5B96yvlS6GVIZM7CMJYkTyuRrMPNm5ugU0wafgcnitbnZ3n37vzYWU294BPZ2lPc7qK_z4-hqOxX1qqH_j51UO7leeLRZiqS95L_08wkwQ-MV9OS-KEMvD3l9yknefBv40cmmYumTDgl9rg/s800/roughtumble_ig400.jpg", "comment_count": 2 }, { "title": "lulu's eyelash", "url": "https://cocktailvirgin.blogspot.com/2023/05/lulus-eyelash.html", "published": "2023-05-08T08:00:00.000-04:00", "updated": "2023-05-08T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1700 Drinks From the Man Behind the Bar", "year": 1934 }, "categories": [ "absinthe", "gin", "grenadine", "lime juice", "rum" ], "ingredients": [ "1/2 Gordon's Gin (1 1/2 oz Beefeater)", "1/4 Jamaican Rum (3/4 oz Coruba)", "1/8 Rose's Lime Cordial (1/2 oz Fresh Lime Juice)", "1/8 Grenadine (1/2 oz)", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1/2 Gordon's Gin (1 1/2 oz Beefeater)\n1/4 Jamaican Rum (3/4 oz Coruba)\n1/8 Rose's Lime Cordial (1/2 oz Fresh Lime Juice)\n1/8 Grenadine (1/2 oz)\n1 dash Absinthe (12 drop St. George)\nShake with ice and strain into a cocktail glass.\nTwo Mondays ago, I returned to my digital copy of the 1934\n1700 Drinks From the Man Behind the Bar\nand landed upon the curiously named Lulu's Eyelash. Overall, the recipe seemed like lesser known classics like the\nKingston\n,\nSmall Dinger\n, and\nDaiquiri Special\nwith some absinthe thrown in the mix, so I was intrigued. In the glass, Lulu's Eyelash proffered lime, caramel, and anise aromas. Next, caramel and berry notes on the sip led into gin, funky rum, and herbal flavors on the swallow with a tart berry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo353eg98dHCkJl3F8MtVVp9ZGet2Qnkvek1D5p97fnlcMGuve_LGTh0KZ7lXyBVEXiDk4PLDSq_B8GwDFQxR_f6piARiC3EUZYX-P_UVwL5KnxK8E7y4RbuMeVjiV7soO8YgbdeijMqq1lBS9u8yeE9XfbhBGSnEt3ohlb5mh8YSpGYpEJJd5nAllQ/s320/luluseyelash7456.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo353eg98dHCkJl3F8MtVVp9ZGet2Qnkvek1D5p97fnlcMGuve_LGTh0KZ7lXyBVEXiDk4PLDSq_B8GwDFQxR_f6piARiC3EUZYX-P_UVwL5KnxK8E7y4RbuMeVjiV7soO8YgbdeijMqq1lBS9u8yeE9XfbhBGSnEt3ohlb5mh8YSpGYpEJJd5nAllQ/s800/luluseyelash7456.jpg", "comment_count": 0 }, { "title": "whiskey a go-go", "url": "https://cocktailvirgin.blogspot.com/2023/05/whiskey-go-go.html", "published": "2023-05-09T08:00:00.038-04:00", "updated": "2023-05-09T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Scott Holliday", "source": "Lolinda", "year": 2014 }, "categories": [ "amaro", "fernet-branca", "lemon juice", "simple syrup", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Lemon Juice", "3/4 oz Amaro Meletti", "1/4 oz Cinnamon Syrup", "1 tsp Demerara Syrup (1:1)", "1/2 tsp Fernet Branca" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Lemon Juice\n3/4 oz Amaro Meletti\n1/4 oz Cinnamon Syrup\n1 tsp Demerara Syrup (1:1)\n1/2 tsp Fernet Branca\nShake with ice and strain into a coupe.\nAnother recipe that I spotted in the online flashcard set that I recently uncovered was the Whiskey A Go-Go that reminded me of the\ndrink\nthat Scott Holliday created under that name. Instead of a Barracuda riff with sparkling wine, this one was an amaro-cinnamon Sour crafted at Lolinda in San Francisco circa 2014. Once prepared, this Whiskey A Go-Go donated a cinnamon and herbal aroma. Next, lemon and caramel notes on the sip flowed into Bourbon, floral, herbal, menthol, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdmNEvu0Zi5ZuF6S66ZfWaJkDZBvnGS6LQp8xRK7KpH-GRsqkA8FeUi3U5fNPFNmzpH2flFIXh4Rg_lTzEeGXsJA325669ieXaEb12R34d5KLMFPBgunzL1kMWOTwm0NLXUh3-GUMKjQkPIDEA5DxympstZeIjA6562RbSe6KaUtixAGTdL4r9OlR9g/s320/whiskeyagogo7458.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdmNEvu0Zi5ZuF6S66ZfWaJkDZBvnGS6LQp8xRK7KpH-GRsqkA8FeUi3U5fNPFNmzpH2flFIXh4Rg_lTzEeGXsJA325669ieXaEb12R34d5KLMFPBgunzL1kMWOTwm0NLXUh3-GUMKjQkPIDEA5DxympstZeIjA6562RbSe6KaUtixAGTdL4r9OlR9g/s800/whiskeyagogo7458.jpg", "comment_count": 0 }, { "title": "the brigantine", "url": "https://cocktailvirgin.blogspot.com/2023/05/the-brigantine.html", "published": "2023-05-10T08:00:00.033-04:00", "updated": "2023-05-10T08:00:00.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Hunter Orahood, Michael Muldoon, Vince Esposito, and Mark Keller", "source": "The Crow's Nest", "year": 2013 }, "categories": [ "amaro nonino", "bitters (Peychaud's)", "lillet", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Michter's)", "3/4 oz Cocchi Americano", "1/2 oz Amaro Nonino", "2 dash Peychaud's Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.", "body_text": "2 oz Rye Whiskey (Michter's)\n3/4 oz Cocchi Americano\n1/2 oz Amaro Nonino\n2 dash Peychaud's Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.\nTwo Wednesdays ago, I turned to the\nBartender's Choice\napp for the evening's libation. There, I came across the Manhattan riff called The Brigantine that was invented as a group effort by Hunter Orahood, Michael Muldoon, Vince Esposito, and Mark Keller at The Crow's Nest in Montauk circa 2013. In the glass, the Brigantine sailed to the nose with grapefruit oils over rye aromas. Next, caramel and orchard fruit on the sip flowed into rye, herbal, orange, and cherry-anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtgth_zf4RVDRuWvBsQz8y0Bw4czRIz-HnEyzWF5X4K0Ly-9wVv0-MRWleX1zUeGB83HEDzZwVhOafa3VhzDe8ygDq_TQ1yhbxMigpNIrLrLh3hfaV98i7LbXF3z8QU-doh_pA03gUXhQyMmbBeYrlSIL8nKP6k_RuXHeHcS96fv8MKo5uXdOrgZiNQ/s320/brigantine7460.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtgth_zf4RVDRuWvBsQz8y0Bw4czRIz-HnEyzWF5X4K0Ly-9wVv0-MRWleX1zUeGB83HEDzZwVhOafa3VhzDe8ygDq_TQ1yhbxMigpNIrLrLh3hfaV98i7LbXF3z8QU-doh_pA03gUXhQyMmbBeYrlSIL8nKP6k_RuXHeHcS96fv8MKo5uXdOrgZiNQ/s800/brigantine7460.jpg", "comment_count": 0 }, { "title": "crooklyn", "url": "https://cocktailvirgin.blogspot.com/2023/05/crooklyn.html", "published": "2023-05-11T08:00:00.035-04:00", "updated": "2023-05-11T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "averna", "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "curacao", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Templeton)", "3/4 oz Averna", "1/2 oz Cognac (Pierre Ferrand 1840)", "1/4 oz Grand Marnier (Pierre Ferrand Dry Curaçao)", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "1 1/2 oz Rye Whiskey (Templeton)\n3/4 oz Averna\n1/2 oz Cognac (Pierre Ferrand 1840)\n1/4 oz Grand Marnier (Pierre Ferrand Dry Curaçao)\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice and strain into a Nick & Nora glass.\nAnother recipe that I spotted in the online flashcard set was the Crooklyn that I was able to identify as a Colin Shearn creation at the Franklin Mortgage & Investment Co. since Acacia in Pittsburgh had put it on their menu and attributed the recipe to him. The combination of rye, Averna, orange liqueur, and bitters reminded me of Maks Pazuniak's\nBlack & Bluegrass\nexcept this one utilized Cognac instead of Aperol. Here, the Crooklyn gave forth an orange and caramel aroma. Next, the caramel continued into the sip where it was chased by rye, Cognac, orange, and herbal flavors on the swallow with a spice-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPyIHEcrKlADMy4hh_pUIeppg8w6hhEVxxv8p4F60mVmPSZc621MAPtF3M2NKLx1srNnoF1MWVl-EvX8l_oM0FrePzxb1UESSw6AT1RvB5TwH3YdWfEHHXS3HSkN5Hvy4cpIc2YeQObo3Qrpc5UMwM293UCuKpo_kzQC6S_GI2b-4eG47ZiGR1RXYyQ/s320/crooklyn7463.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPyIHEcrKlADMy4hh_pUIeppg8w6hhEVxxv8p4F60mVmPSZc621MAPtF3M2NKLx1srNnoF1MWVl-EvX8l_oM0FrePzxb1UESSw6AT1RvB5TwH3YdWfEHHXS3HSkN5Hvy4cpIc2YeQObo3Qrpc5UMwM293UCuKpo_kzQC6S_GI2b-4eG47ZiGR1RXYyQ/s800/crooklyn7463.jpg", "comment_count": 0 }, { "title": "the velvet smoking jacket", "url": "https://cocktailvirgin.blogspot.com/2023/05/the-velvet-smoking-jacket.html", "published": "2023-05-12T08:00:00.073-04:00", "updated": "2023-05-12T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "the Gander", "year": 2016 }, "categories": [ "bitters (orange)", "falernum", "mezcal", "scotch" ], "ingredients": [ "1 1/2 oz Mezcal (Del Maguey Vida)", "1/2 oz Falernum (Velvet)", "1/2 oz Laphroaig 10 Year Scotch", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Mezcal (Del Maguey Vida)\n1/2 oz Falernum (Velvet)\n1/2 oz Laphroaig 10 Year Scotch\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Fridays ago, I was listening to the\nBartender at Large\npodcast bonus Q&A session with guest Jacob Mentel of Wormwood in San Diego, and he mentioned that they did a Laphroaig-falernum Old Fashioned (2 to 1/2 oz ratio). I began perusing the web for the recipe and instead came across on\nKindred Cocktails\ndatabase The Velvet Smoking Jacket created at the Gander in Manhattan as published in a 2016\nTravel & Leisure\narticle. This recipe did have Laphroaig but it was a minor component to mezcal, and I decided to give it ago especially since it reminded me of the\nBetter & Better\nwhich utilized a funky rum instead of the whisky. Once prepared, The Velvet Smoking Jacket proffered a lemon, vegetal, and smoke aroma. Next, malt and lime notes on the sip fled into mezcal, wood smoke, lime, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeXKQGbH1xd7pKDWLmDTmqahHJNVTYEdsYwt4sqF8CJQ2v8_k6phMFI2mF3rxSwRNkCpDTfKQrPp4p_XpEn3b2xCk5KfiKKiUv_SKCtf8ROpqxo_pCJVLSvxeGMa2IdO8f-gDngEno2LUruPDB_tP-pbOtAv-fiC0H5Crahs80599wsxOHzmCZMd3Lw/s320/velvetsmoking7465.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeXKQGbH1xd7pKDWLmDTmqahHJNVTYEdsYwt4sqF8CJQ2v8_k6phMFI2mF3rxSwRNkCpDTfKQrPp4p_XpEn3b2xCk5KfiKKiUv_SKCtf8ROpqxo_pCJVLSvxeGMa2IdO8f-gDngEno2LUruPDB_tP-pbOtAv-fiC0H5Crahs80599wsxOHzmCZMd3Lw/s800/velvetsmoking7465.jpg", "comment_count": 1 }, { "title": "morning-glory cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/05/morning-glory-cocktail.html", "published": "2023-05-13T08:00:00.047-04:00", "updated": "2023-05-13T08:00:00.160-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Louis' Mixed Drinks", "year": 1906 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "brandy", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "2 liqueur glasses Bourbon (2 oz Evan Williams Bonded)", "1 liqueur glass French Brandy (1 oz Pierre Ferrand 1840 Cognac)", "1 dash Maraschino (1/8 oz Luxardo)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a dash of absinthe (12 drop St. George).", "body_text": "2 liqueur glasses Bourbon (2 oz Evan Williams Bonded)\n1 liqueur glass French Brandy (1 oz Pierre Ferrand 1840 Cognac)\n1 dash Maraschino (1/8 oz Luxardo)\n(3/8 oz Simple Syrup for balance)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a dash of absinthe (12 drop St. George).\nTwo Saturdays ago, I delved into\nLouis' Mixed Drinks\nfrom 1906 and came upon the Morning-Glory Cocktail that was different from the\nMorning Glory\nfrom the 1937\nCafé Royal Cocktail Book\nas well as the late 19th century\nMorning Glory Fizz\n. This one was more like the\nImproved Whiskey Cocktail\nbut with a split base of Bourbon and French brandy; moreover, instead of a rinse or being included in the build, the absinthe was floated as a garnish. Once prepared, this Morning-Glory Cocktail proffered anise and herbal aromas. Next, an off-dry sip led into a Bourbon, Cognac, and cherry swallow with clove, anise, and orange notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYicKQDOdUjbUS8Ez6tTEYJ2KFiUfiDfZyFeDC1r_XW9FXs1Jc8UIVIxjBDKTz8UIwHHUjpdErzP86SN60Q09zlU2Sr-f1OlU4TwwSyzc6yLJyk2Rh3stbIUJlYhUEGMdy6c5tOIftyGApp6Kr5s1gRTFJoY4c88HY0Y-Mn0uUHneMeJbX4DKhvdXzQ/s320/morningglory7467.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYicKQDOdUjbUS8Ez6tTEYJ2KFiUfiDfZyFeDC1r_XW9FXs1Jc8UIVIxjBDKTz8UIwHHUjpdErzP86SN60Q09zlU2Sr-f1OlU4TwwSyzc6yLJyk2Rh3stbIUJlYhUEGMdy6c5tOIftyGApp6Kr5s1gRTFJoY4c88HY0Y-Mn0uUHneMeJbX4DKhvdXzQ/s800/morningglory7467.jpg", "comment_count": 0 }, { "title": "union jack rose", "url": "https://cocktailvirgin.blogspot.com/2023/05/union-jack-rose.html", "published": "2023-05-14T08:00:00.046-04:00", "updated": "2023-05-14T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kirk Estopinal", "source": "Cure", "year": null }, "categories": [ "applejack", "bitters (orange)", "gin", "grenadine", "lime juice" ], "ingredients": [ "1 oz Tanqueray Gin (Beefeater)", "1 oz Laird's Bonded Apple Brandy", "3/4 oz Lime Juice", "3/4 oz Grenadine", "14 drop Regan's Orange Bitters (2 dash Angostura Orange)", "2 leaf Mint" ], "instructions": "Shake with ice, double strain into a coupe glass, and garnish with a fresh mint leaf.", "body_text": "1 oz Tanqueray Gin (Beefeater)\n1 oz Laird's Bonded Apple Brandy\n3/4 oz Lime Juice\n3/4 oz Grenadine\n14 drop Regan's Orange Bitters (2 dash Angostura Orange)\n2 leaf Mint\nShake with ice, double strain into a coupe glass, and garnish with a fresh mint leaf.\nWith my chocolate mint patch having surfaced (the regular mint lags behind by 2-3 weeks), I decided to make the Union Jack Rose that I had bookmarked in\nCure: New Orleans Drinks and How to Mix'Em\nby Neal Bodenheimer and Emily Timberlake. The recipe was Kirk Estopinal's riff at Cure on the\nJack Rose\nperhaps mashed up with a\nSouth Side\ngiven the gin and mint thrown in the mix. Once prepared, the Union Jack Rose donated a mint, apple, and berry bouquet to the nose. Next, lime and berry notes on the sip led into gin, apple, pomegranate, and mint flavors on the swallow. No great surprises here but the name is crafty given the British gin and the combination of gin, apple brandy, and grenadine is one that has worked well starting perhaps with the\nPink Lady\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ222q0IlALPPOJSEuNY1CJGes9M3RyWsCJlkTqXSji9HZoJQX3qZ5oX7uEGfgpTN6bm2lnnCnT8ZIo3hohhr-SrxMXupSMPaNgCJVVPGgZrOu4FjVy4IyaAhp2GQlbOAao4NDsEEmhew3NeTAnnH_vR4Y-8Tjp05r6yg8y1067CigO1SjS3D2cF-Hwg/s320/unionjackrose7469.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ222q0IlALPPOJSEuNY1CJGes9M3RyWsCJlkTqXSji9HZoJQX3qZ5oX7uEGfgpTN6bm2lnnCnT8ZIo3hohhr-SrxMXupSMPaNgCJVVPGgZrOu4FjVy4IyaAhp2GQlbOAao4NDsEEmhew3NeTAnnH_vR4Y-8Tjp05r6yg8y1067CigO1SjS3D2cF-Hwg/s800/unionjackrose7469.jpg", "comment_count": 0 }, { "title": "precision timepiece", "url": "https://cocktailvirgin.blogspot.com/2023/05/precision-timepiece.html", "published": "2023-05-15T08:00:00.027-04:00", "updated": "2023-05-15T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": 2015 }, "categories": [ "amaro", "aperol", "bitters (aromatic)" ], "ingredients": [ "1 1/2 oz Jagermeister", "3/4 oz Amaro Montenegro", "3/4 oz Aperol", "2 dash DeGroff's Pimento Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Jagermeister\n3/4 oz Amaro Montenegro\n3/4 oz Aperol\n2 dash DeGroff's Pimento Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Mondays ago, I uncovered a recipe by Sother Teague at Amor y Amargo called the Precision Time Piece that was published in a 2015\nForbes\narticle. The combination seemed like a Jagermeister for gin version of his\nWaterproof Watch\n, so I was curious to give it a whirl. Here, the Precision Timepiece met the nose with orange oil over caramel and orange aromas. Next, caramel and citrus notes on the sip progressed into root beer, orange, vanilla, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFAAjpFwI4DXJMnKQ3UeUguHtLRQbJoxMRof_JiGJqx-Qa-CKuoOayXYpwOYlx9jD9sNX8kiCQyznD8jRNk8MkeyLGEOjN2wUR6xYkwDqWt9qObMAsyb--TdZ8W3Xz5BgMsU2ksr-QqHI48fjm-M9-xO81Sm-kGzwRMBGSgDWyqcXj69_KmWzYyitSQ/s320/precisiontimepiece7471.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFAAjpFwI4DXJMnKQ3UeUguHtLRQbJoxMRof_JiGJqx-Qa-CKuoOayXYpwOYlx9jD9sNX8kiCQyznD8jRNk8MkeyLGEOjN2wUR6xYkwDqWt9qObMAsyb--TdZ8W3Xz5BgMsU2ksr-QqHI48fjm-M9-xO81Sm-kGzwRMBGSgDWyqcXj69_KmWzYyitSQ/s800/precisiontimepiece7471.jpg", "comment_count": 0 }, { "title": "palm sunday", "url": "https://cocktailvirgin.blogspot.com/2023/05/palm-sunday.html", "published": "2023-05-16T08:00:00.039-04:00", "updated": "2023-05-16T08:00:00.148-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2017 }, "categories": [ "aperol", "gin", "suze", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Suze", "1/2 oz Aperol", "1/2 oz Dry Vermouth (Noilly Prat)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Suze\n1/2 oz Aperol\n1/2 oz Dry Vermouth (Noilly Prat)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I began searching the\nBartender's Choice\napp for a drink when I landed upon Palm Sunday created by Brandon Bramhall at Nashville's Attaboy circa 2017. The combination of gin, Suze, and Aperol reminded me of Jesse Vida's\nSquare Root\nbut here with dry vermouth instead of lemon juice, and the straight spirits combination with Suze and Aperol also made me consider Colin Shearn's Bourbon-based\nPaper Trail\n. Once prepared, the Palm Sunday blessed the nose with grapefruit melding with gentian aromas. Next, a lightly orange sip processed into gin, earthy bitter, and orange peel notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiX4imx6i12VeL4P7E8FSnoLGjQox3MRnEy1Bi_GksmxJUHPEaqasb3TspbBINC9aoID2tyfjCJlEsmTb2cj1kG_7O0YdqtO1mxpi9tL7vSe7Rwx-02RGX4OVoAL8czzeYwjKFdszH1gz-MkbkQQ3Fl8dMPsyBbjTQeHcu7uJmqMMyt1EG_EJYKKLzA/s320/palmsunday7473.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiX4imx6i12VeL4P7E8FSnoLGjQox3MRnEy1Bi_GksmxJUHPEaqasb3TspbBINC9aoID2tyfjCJlEsmTb2cj1kG_7O0YdqtO1mxpi9tL7vSe7Rwx-02RGX4OVoAL8czzeYwjKFdszH1gz-MkbkQQ3Fl8dMPsyBbjTQeHcu7uJmqMMyt1EG_EJYKKLzA/s800/palmsunday7473.jpg", "comment_count": 0 }, { "title": "sleepy hello", "url": "https://cocktailvirgin.blogspot.com/2023/05/sleepy-hello.html", "published": "2023-05-17T08:00:00.049-04:00", "updated": "2023-05-17T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Clover Club", "year": null }, "categories": [ "lemon juice", "scotch", "sloe gin", "st. germain" ], "ingredients": [ "3/4 oz Famous Grouse Scotch", "3/4 oz Plymouth Sloe Gin", "3/4 oz St. Germain (St. Elder)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Famous Grouse Scotch\n3/4 oz Plymouth Sloe Gin\n3/4 oz St. Germain (St. Elder)\n3/4 oz Lemon Juice\nShake with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I returned to that online recipe flashcard set that I had uncovered and came across the curiously named Sleepy Hello with the Scotch and sloe gin combination that worked well in the classic Modern Cocktail #2 and newer\nPost-Modern\n. I was able to track down the recipe to an older Clover Club menu where it was in their \"Bracers & Pick Ups\" section along side the Clover Club drink for $10 (the Clover Club drink in comparison is now $16 there). Once prepared, the Sleepy Hello met the nose with a lemon, plum, and floral bouquet. Next, lemon and dark fruit on the sip flowed into Scotch, cranberry, and pink grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRl_o_P2rfJiaq0pOlXB2h9UrcUdpjlZ930FQr_Rv0iY6S0727ArjrE3k-ObdpzdDc8fc8mLhlT1M6h7YhJZeMFmU-yzlzup-TkeZh1RBpIx92rG0ROXmOKiSSzPTK5H7_0Rf7ZDQZK92Xl-vwoxHbQntfl8mrZKI_6OE1MJLMVJJVBuW8lAWvC_PmAQ/s449/sleepyhello_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRl_o_P2rfJiaq0pOlXB2h9UrcUdpjlZ930FQr_Rv0iY6S0727ArjrE3k-ObdpzdDc8fc8mLhlT1M6h7YhJZeMFmU-yzlzup-TkeZh1RBpIx92rG0ROXmOKiSSzPTK5H7_0Rf7ZDQZK92Xl-vwoxHbQntfl8mrZKI_6OE1MJLMVJJVBuW8lAWvC_PmAQ/s800/sleepyhello_ig.jpg", "comment_count": 0 }, { "title": "dirty harry", "url": "https://cocktailvirgin.blogspot.com/2023/05/dirty-harry.html", "published": "2023-05-18T08:00:00.072-04:00", "updated": "2023-05-18T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "H. Joseph Ehrmann", "source": "Elixir", "year": 2007 }, "categories": [ "absinthe", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Sweet Vermouth (Cocchi)", "1/4 oz Maraschino (Luxardo)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Kübler) coupe, and garnish with a cherry.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Sweet Vermouth (Cocchi)\n1/4 oz Maraschino (Luxardo)\nStir with ice, strain into an absinthe-rinsed (Kübler) coupe, and garnish with a cherry.\nTwo Thursdays ago, I reached for my copy of\nMr. Boston Bartenders' Guide: 75th Anniversary Edition\nfrom 2012 and came across the Dirty Harry that appeared like an Improved Manhattan akin to the\nImproved Whiskey\nCocktail given the accents of Maraschino and absinthe. I was able to track down a little history via a 2008\nAlcademics\npost that it was crafted by H. Joseph Ehrmann for the JW Marriot's bar Level III in San Francisco. After posting the drink on\nInstagram\n, Ehrmann explained that he created it at Elixir and put it on the menu as the Hollinger Manhattan Project before it appeared on the JW Marriot menu a year later as the Dirty Harry. He explained, \"I changed the name to Dirty Harry for JW Marriott and I guess broader consumption as the original name was to honor my friend Jeff Hollinger, long time barman and co-author of\nThe Art of the Bar\n.\" He then elaborated that, \"Jeff and I were out drinking one night before the start of San Francisco Cocktail Week 2007, and I woke up with this recipe jotted down on a cocktail napkin in my pocket. I thought Jeff had told it to me, and I went to my bar and made it. When I told him I thought the recipe was great, he said 'I have no idea what you're talking about. I've never heard of that cocktail.' Turns out it's like a Jockey Club but in an absinthe-rinsed glass.\"\nThe Dirty Harry (or the Hollinger Manhattan Project) began with an anise and rye aroma with a hint of cherry. Next, grape and malt notes on the sip were chased by rye, nutty cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDltrAL2D5aowT_qwB88OcDW0NtHnFV_LcED2NYj_SoC-dJ_ubk40K02MF-YELtzAerz2S8DFrf5x_ZBR_5-1MZGWvcIA6RVIpb7PSnDV7OuI8kjLvglNUucqIfSkHs13vvoJbJwLAbiWPT9reagLXjEjYv0BE4_-y_dftD9Ud32DmyK3Itfzrv-dzA/s406/dirtyharry_ig.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDltrAL2D5aowT_qwB88OcDW0NtHnFV_LcED2NYj_SoC-dJ_ubk40K02MF-YELtzAerz2S8DFrf5x_ZBR_5-1MZGWvcIA6RVIpb7PSnDV7OuI8kjLvglNUucqIfSkHs13vvoJbJwLAbiWPT9reagLXjEjYv0BE4_-y_dftD9Ud32DmyK3Itfzrv-dzA/s800/dirtyharry_ig.jpg", "comment_count": 2 }, { "title": "academic review", "url": "https://cocktailvirgin.blogspot.com/2023/05/academic-review.html", "published": "2023-05-19T08:00:00.051-04:00", "updated": "2023-05-19T08:00:00.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Hal Wolin", "source": "Fatty Johnson's", "year": 2011 }, "categories": [ "amaro nonino", "applejack", "bitters (mole)", "bitters (orange)", "simple syrup", "whiskey", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Irish Whiskey (Northcross)", "1/2 oz Rye Whiskey (Rittenhouse Bonded)", "1/2 oz Applejack (Laird's Bonded)", "1/2 oz Amaro Nonino", "1/4 oz Demerara Syrup", "2 dash Mole Bitters (Savoy Society Chocolate & Chicory)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Irish Whiskey (Northcross)\n1/2 oz Rye Whiskey (Rittenhouse Bonded)\n1/2 oz Applejack (Laird's Bonded)\n1/2 oz Amaro Nonino\n1/4 oz Demerara Syrup\n2 dash Mole Bitters (Savoy Society Chocolate & Chicory)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Fridays ago, I returned to my copy of\nMr. Boston Bartenders' Guide: 75th Anniversary Edition\nfrom 2012 and stopped at the Academic Review – a three spirit Old Fashioned of sorts created by Hal Wolin in New York City. Through a\nGood Spirits News\nblog post, I was able to learn that it was created for a guest shift at Fatty Johnson's in Manhattan in 2011 and inspired by Death & Co's\nThe Conference\nwhich he fell in love with in 2007. Once prepped, the Academic Review began with an orange and caramel bouquet. Next, caramel and malt on the sip converted into whiskey, apple, caramel, orange, and herbal flavors on the swallow with a clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAAFZiLDwR6btJP2z9wtieYRel-8B7M3-0543v21lWCY7Vhe_KbYM_HbHNvgBCbvv37zMPYFOU5amiAsGkw3e5zy4lTWEtBumuWYKb3MdM-3sfF7m33VLQOCFl1t2PXDuNl9dvcckZARJxO7Mun4BzQGrSTADckK5MaWFV8AKfIret5G0LLg_F90TSQ/s320/academicreview7479.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAAFZiLDwR6btJP2z9wtieYRel-8B7M3-0543v21lWCY7Vhe_KbYM_HbHNvgBCbvv37zMPYFOU5amiAsGkw3e5zy4lTWEtBumuWYKb3MdM-3sfF7m33VLQOCFl1t2PXDuNl9dvcckZARJxO7Mun4BzQGrSTADckK5MaWFV8AKfIret5G0LLg_F90TSQ/s800/academicreview7479.jpg", "comment_count": 0 }, { "title": "gin & sin", "url": "https://cocktailvirgin.blogspot.com/2023/05/gin-sin.html", "published": "2023-05-20T08:00:00.032-04:00", "updated": "2023-05-20T08:00:00.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2017 }, "categories": [ "absinthe", "apricot liqueur", "gin", "vermouth (dry)" ], "ingredients": [ "2 oz Gin (Beefeater)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2 oz Gin (Beefeater)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 dash Absinthe (20 drop St. George)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Saturdays ago, I opened up the\nBartender's Choice\napp and came across Sam Ross' Gin & Sin that he created at Attaboy in 2017. The name had me confused for a second with the\nSin-Cyn\n(and Cin-Cyn), but this was a \"a slightly sweet and fruit take on a Martini\" instead of a bitter Cynar drink. Here, the Gin & Sin welcomed the nose with lemon and peach aromas. Next, a lightly fruity sip flowed into gin, apricot, and anise flavors on the swallow. Overall, it was delightful to drink and reminded me a little of the\nVan Zandt\nfrom\nJack's Manual\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dxch74oCe0Y5N8FuXxLVNDkp2nXzBfogS3P5VdYW4sIFFC5LbMovQSIIreXbsY96euFGsKzyNfV8qUPxjNCxGx8zCbZci_ZWJV5TI92oB0nMmznPViMS_iMvPjW-ndOGxgPOXJv3SPXKIwzomJ-qDO_v7ODPqFI_N29YKjOfX0hq2CznrXqkv_-4Yg/s320/ginsin7481.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dxch74oCe0Y5N8FuXxLVNDkp2nXzBfogS3P5VdYW4sIFFC5LbMovQSIIreXbsY96euFGsKzyNfV8qUPxjNCxGx8zCbZci_ZWJV5TI92oB0nMmznPViMS_iMvPjW-ndOGxgPOXJv3SPXKIwzomJ-qDO_v7ODPqFI_N29YKjOfX0hq2CznrXqkv_-4Yg/s800/ginsin7481.jpg", "comment_count": 0 }, { "title": "brooklyn folly", "url": "https://cocktailvirgin.blogspot.com/2023/05/brooklyn-folly.html", "published": "2023-05-21T08:00:00.023-04:00", "updated": "2023-05-21T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Clover Club", "year": 2012 }, "categories": [ "cynar", "scotch", "st. germain", "vermouth (dry)" ], "ingredients": [ "2 oz Scotch (Famous Grouse)", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Cynar", "1/4 oz St. Germain (St. Elder)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Scotch (Famous Grouse)\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Cynar\n1/4 oz St. Germain (St. Elder)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Sundays ago, I was perusing the online recipe flashcard set that I uncovered and spotted the curiously named Brooklyn Folly. The recipe looked less like a\nBrooklyn\nand more like Stephen Shellenberger's\nAlto Cucina\n; I was able to trace the recipe to the Clover Club circa 2012 which tied the drink not only to a Brooklyn-like structure but to a Brooklyn address. In the glass, the Brooklyn Folly presented a lemon, Scotch, and floral aroma. Next, light caramel and malt notes on the sip crossed into Scotch, herbal, bitter, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsTv4bmVB4hyuYzNHJCibzrgd0jQBM_xkiMLx7A_0O8eaQm6wfiJVDi9C-L9GLuaUAbIa3tlVLDKBeoYhk1qqUFixbLS1ANIg7xVqWKKx3ykmH4VJAkB6WDatSFnC_MGRiBXdBY1EM6ElsnzcVzP30FC7zbV3q16b4GeQp9z4OWutLVc2WcNFSs60ag/s320/brooklynfolly7482.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsTv4bmVB4hyuYzNHJCibzrgd0jQBM_xkiMLx7A_0O8eaQm6wfiJVDi9C-L9GLuaUAbIa3tlVLDKBeoYhk1qqUFixbLS1ANIg7xVqWKKx3ykmH4VJAkB6WDatSFnC_MGRiBXdBY1EM6ElsnzcVzP30FC7zbV3q16b4GeQp9z4OWutLVc2WcNFSs60ag/s800/brooklynfolly7482.jpg", "comment_count": 0 }, { "title": "devil's staircase", "url": "https://cocktailvirgin.blogspot.com/2023/05/devils-staircase.html", "published": "2023-05-22T08:00:00.052-04:00", "updated": "2023-05-22T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "averna", "bitters (Angostura)", "bitters (Peychaud's)", "curacao", "mezcal" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Mezcal (Del Maguey Vida)", "3/4 oz Averna", "1/4 oz Pierre Ferrand Dry Curaçao", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Mezcal (Del Maguey Vida)\n3/4 oz Averna\n1/4 oz Pierre Ferrand Dry Curaçao\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice and strain into an old fashioned glass.\nAfter writing up the\nCrooklyn\nfrom the Franklin Mortgage & Investment Co. and noting that it was rather similar to Cure's\nBlack & Bluegrass\n, I decided to put my own spin on the 3:1 Averna to curaçao with Angostura and Peychaud's Bitters\nBlack Manhattan\ntemplate. Here, I utilized an apple brandy and mezcal split, and I dubbed it the Devil's Staircase after an IPA on tap at Widowmaker Brewing when I went there last October. Once prepared, it donated an apple, caramel, herbal, and smoke aroma to the nose. Next, caramel and a lightly orange sip descended into apple, smoky vegetal, and orange flavors on the swallow with clove, smoke, and anise notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC6XyED7mzLsz6YKCuPTpqjuLhqhJ1-2ZUXrbTmblI3E7NfEYtK7JX8GxF0JCZOxPNElxmvPqb1CyY4DH6KFLp-rKqhX6Kod98esulh_NRtI1Bdhm3zDjgbTqw7clqOfq4CHNTPVa4FOl7In46a8bxqzNRfM5AIgiAx_imVWv7uXzB46w824BaAWFCQ/s320/devilsstaircase7484.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC6XyED7mzLsz6YKCuPTpqjuLhqhJ1-2ZUXrbTmblI3E7NfEYtK7JX8GxF0JCZOxPNElxmvPqb1CyY4DH6KFLp-rKqhX6Kod98esulh_NRtI1Bdhm3zDjgbTqw7clqOfq4CHNTPVa4FOl7In46a8bxqzNRfM5AIgiAx_imVWv7uXzB46w824BaAWFCQ/s800/devilsstaircase7484.jpg", "comment_count": 0 }, { "title": "tally", "url": "https://cocktailvirgin.blogspot.com/2023/05/tally.html", "published": "2023-05-23T08:00:00.037-04:00", "updated": "2023-05-23T08:00:00.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Pioneers of Mixing at Elite Bars: 1903-1933", "year": null }, "categories": [ "absinthe", "gin", "sherry", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "2/3 Gin (2 oz Tanqueray Malacca)", "2 dash Sherry (1/2 oz Tio Pepe Fino)", "1 dash Sweet Vermouth (1/4 oz Cocchi)", "1 dash Dry Vermouth (1/4 oz Noilly Prat)", "1 dash Ojen Bitters (20 drop St. George Absinthe)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2/3 Gin (2 oz Tanqueray Malacca)\n2 dash Sherry (1/2 oz Tio Pepe Fino)\n1 dash Sweet Vermouth (1/4 oz Cocchi)\n1 dash Dry Vermouth (1/4 oz Noilly Prat)\n1 dash Ojen Bitters (20 drop St. George Absinthe)\nStir with ice and strain into a cocktail glass.\nTwo Tuesdays ago, I returned to\nPioneers of Mixing at Elite Bars: 1903-1933\nto see if I could uncover a recipe that I had somehow overlooked over the past 13 years that I have been making drinks from it. The one that I found was the Tally that reminded me of the\nBizarre Love Triangle\nbut with absinthe (technically Ojen) assuming that I utilized a Fino or Manzanilla as the unspecified sherry. Once prepared, the Tally approached the senses with a pine, almond, and anise bouquet. Next, a crisp wine sip added up to a gin, savory, almond, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiKkSwYTLU9qEYxBeK0lQigNsi8I12XLDBNAFmAKB8QUOzzT4_BL-hU2uyhPSrBadQqoO15JSszR1XKVHrPCbiYyEcRzcKM-ZrMZ2Wv-ozTLCyBMoS2K514b1PtbS80ogE2d_6_wkQqDkCgnQxCUrNqAVzkvZHTQM7NG7UIOj4TMvQeNKTROiTefKkg/s320/tally7487.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiKkSwYTLU9qEYxBeK0lQigNsi8I12XLDBNAFmAKB8QUOzzT4_BL-hU2uyhPSrBadQqoO15JSszR1XKVHrPCbiYyEcRzcKM-ZrMZ2Wv-ozTLCyBMoS2K514b1PtbS80ogE2d_6_wkQqDkCgnQxCUrNqAVzkvZHTQM7NG7UIOj4TMvQeNKTROiTefKkg/s800/tally7487.jpg", "comment_count": 0 }, { "title": "straight up", "url": "https://cocktailvirgin.blogspot.com/2023/05/straight-up.html", "published": "2023-05-24T08:00:00.030-04:00", "updated": "2023-05-24T08:00:00.155-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Oska Jarvis-White", "source": "The Everleigh", "year": 2017 }, "categories": [ "amaro", "bitters (Peychaud's)", "lillet", "scotch" ], "ingredients": [ "2 oz Scotch (1 3/4 oz Famous Grouse + 1/4 oz Ardbeg 10 Year)", "1/2 oz Cocchi Americano", "1/4 oz Amaro Meletti", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "2 oz Scotch (1 3/4 oz Famous Grouse + 1/4 oz Ardbeg 10 Year)\n1/2 oz Cocchi Americano\n1/4 oz Amaro Meletti\n1 dash Peychaud's Bitters\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Wednesdays ago, I fired up the\nBartender's Choice\napp and found the Straight Up that was described as \"a slightly bitter summery Rob Roy.\" The recipe was created by Oska Jarvis-White at The Everleigh in Melbourne circa 2017, and it reminded me more of the\nHoots Mon\nthan a Rob Roy. Once crafted, the Straight Up showcased peat smoke and floral aromas. Next, caramel and orchard fruit notes on the sip slid into Scotch, smoke, lavender, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZSSc5vOsKoWam0Rr9m0Z0ndcsmBTskRb62-qZ4Exc8W5l2HsIepKn6pZuKQ8lkh_tdVMZaCUV4jH8X1PPjpsQpTs3PCyltzzelQYe1jLq83QAbA82bncYZg6O6LujPPycPikAHycJrurfa8Dz6kWW2FOUl_a9QVVo3b0lG5d8LDlWUxCht3rbgrkOQ/s320/straightup7489.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZSSc5vOsKoWam0Rr9m0Z0ndcsmBTskRb62-qZ4Exc8W5l2HsIepKn6pZuKQ8lkh_tdVMZaCUV4jH8X1PPjpsQpTs3PCyltzzelQYe1jLq83QAbA82bncYZg6O6LujPPycPikAHycJrurfa8Dz6kWW2FOUl_a9QVVo3b0lG5d8LDlWUxCht3rbgrkOQ/s800/straightup7489.jpg", "comment_count": 0 }, { "title": "polar bear", "url": "https://cocktailvirgin.blogspot.com/2023/05/polar-bear.html", "published": "2023-05-25T08:00:00.041-04:00", "updated": "2023-05-25T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "the Bon Vivants", "source": "Trick Dog", "year": 2013 }, "categories": [ "bitters (other)", "creme de menthe", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Mezcal (Del Maguey Vida)", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Tempus Fugit Crème de Menthe", "6 drop Angelica Tincture (2-3 dash Celery Bitters (Bitter Truth) as a recommended sub)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Mezcal (Del Maguey Vida)\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Tempus Fugit Crème de Menthe\n6 drop Angelica Tincture (2-3 dash Celery Bitters (Bitter Truth) as a recommended sub)\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I reached for Robert Simonson's\nMezcal & Tequila Cocktails\nbook and became curious about the Polar Bear. I had skipped over this recipe before, but after having written up the\nStinger\n, I was interested in seeing what a mezcal twist crafted by the Bon Vivants at Trick Dog in 2013 would be like. The only other time I have had tequila or mezcal with crème de menthe was the\nCharo's Kick\n. Here, the Polar Bear swiped at the nose with roasted vegetal, smoke, and herbal aromas. Next, white wine with an herbal note on the sip flowed into smoky mezcal and mint on the swallow and a smoke-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNllQGucSNOXKIeOzo6DFHNtpV-1yJrhkOunziUvYGTuwrsqDhju3YSu4OTf6X7OOkvNpS6zcVSckBzP_XIMH_SPy5_59jEY4asIkiGzej0_zQxr3onyVXSrJ3nbbmMbL-oa2dLEA5d3M4IqA0bxOUQkRRqVeMhTabBKHHyC5yQo57TOQy80JinxCQ3w/s320/polarbear7491.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNllQGucSNOXKIeOzo6DFHNtpV-1yJrhkOunziUvYGTuwrsqDhju3YSu4OTf6X7OOkvNpS6zcVSckBzP_XIMH_SPy5_59jEY4asIkiGzej0_zQxr3onyVXSrJ3nbbmMbL-oa2dLEA5d3M4IqA0bxOUQkRRqVeMhTabBKHHyC5yQo57TOQy80JinxCQ3w/s800/polarbear7491.jpg", "comment_count": 0 }, { "title": "lonely holiday", "url": "https://cocktailvirgin.blogspot.com/2023/05/lonely-holiday.html", "published": "2023-05-26T08:00:00.069-04:00", "updated": "2023-05-26T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Franklin Mortgage & Investment Co.", "year": 2011 }, "categories": [ "applejack", "bitters (Angostura)", "bitters (orange)", "bitters (Peychaud's)", "drambuie", "punt e mes", "scotch" ], "ingredients": [ "1 oz Laphroaig 10 Year Scotch", "1 oz Drambuie", "1 oz Punt e Mes", "1 tsp Laird's Bonded Apple Brandy", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe glass (should be rocks glass with a large ice cube), and garnish with an orange twist.", "body_text": "1 oz Laphroaig 10 Year Scotch\n1 oz Drambuie\n1 oz Punt e Mes\n1 tsp Laird's Bonded Apple Brandy\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe glass (should be rocks glass with a large ice cube), and garnish with an orange twist.\nTwo Fridays ago, I was perusing that stack of online flashcards, and I was able to identify one of them, the Lonely Holiday, as being part of the Franklin Mortgage & Investment Co.'s 2011 menu. The drink was in their more challenging \"I Asked Her For Water She Gave Me Gasoline\" section, and it read like a smoky Rusty Nail meets an embittered Rob Roy. After I posted it on\nInstagram\n, Al Sotack and Colin Shearn who were bartenders there at the time chimed in. While the recipe that I found had it as an up drink, Al remembered it as one served on a big ice cube in a rocks glass, and I was able to confirm that via a photo on\nYelp\n. Colin did not recall the back history on the drink other than it was named after the Old 97s song, and Al remembers that it was created at the end of 2010 to be launched in early January of 2011 along with the\nInfernal Architect\n.\nOnce prepared served up, the Lonely Holiday showcased orange oil over peat smoke and Scotch aromas. Next, a grape-driven sip gave way to smoky whisky, honey, bitter herbal, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeRoXJq3npFtTQGBvh-VAFxiNXGvehh5T1r-JCa9hXLuZ0kcYqAMYOvd9LPOIClqEIXNinZuhfKevdLbVdjTG1N4wyGj6XaYAwXTY3itaMB47FgR0v4IjureGKBfBLoiTBXIYNJBrSqYXdpiFJ0W-b0tDvVRIvfAXr8979aaloUNL-YF3qOlgZvvi4A/s320/lonelyholiday7492.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeRoXJq3npFtTQGBvh-VAFxiNXGvehh5T1r-JCa9hXLuZ0kcYqAMYOvd9LPOIClqEIXNinZuhfKevdLbVdjTG1N4wyGj6XaYAwXTY3itaMB47FgR0v4IjureGKBfBLoiTBXIYNJBrSqYXdpiFJ0W-b0tDvVRIvfAXr8979aaloUNL-YF3qOlgZvvi4A/s800/lonelyholiday7492.jpg", "comment_count": 0 }, { "title": "whiz-bang", "url": "https://cocktailvirgin.blogspot.com/2023/05/whiz-bang.html", "published": "2023-05-27T08:00:00.071-04:00", "updated": "2023-05-27T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Tommy Burton", "source": "Sports' Club in London", "year": 1920 }, "categories": [ "absinthe", "bitters (orange)", "grenadine", "scotch", "vermouth (dry)" ], "ingredients": [ "2/6 gill Scotch (2 oz Famous Grouse)", "1/6 gill French Vermouth (3/4 oz Noilly Prat Dry)", "2 dash Grenadine (1/4 oz)", "2 dash Orange Bitters (Angostura Orange)", "2 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2/6 gill Scotch (2 oz Famous Grouse)\n1/6 gill French Vermouth (3/4 oz Noilly Prat Dry)\n2 dash Grenadine (1/4 oz)\n2 dash Orange Bitters (Angostura Orange)\n2 dash Absinthe (20 drop St. George)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Saturdays ago, I reached for Robert Vermeire's 1922\nCocktails: How to Mix Them\nand spotted the Whiz-Bang created by Tommy Burton at the Sports' Club in London in 1920. The drink was named after high velocity light shells fired by the Germans during World War I; the shells were traveling faster than the speed of sound, so soldiers heard the \"whiz\" noise of the traveling shell before the \"bang\" of the shell being launched from the gun reached them. The swapping of the order gave Allied soldiers almost no warning of incoming artillery fire. Besides the name, I was lured in by the recipe for it reminded me of a Scotch version of the gin-based\nHasty Cocktail\n(or Piccadilly Cocktail) and the rum-based\nMilo\n. Once prepared, the Whiz-Bang launched off with a lemon, Scotch, and anise bouquet. Next, an off-dry malt and berry sip landed on a Scotch, pomegranate, and anise swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNC35xtelO8FNUeeUDk_xibARSxc4Q877b1IMMg6hxgDR1Rtue5ZcyRn5-WfVhHVgC2NvQXQsnJmOwv5Ye9sAYSlyNDYThhzy7sQM9XZ5y9v1V5ZJTHjR7gpkxogEDOjTAVtWPMhFtrNi-yrg2NC6g4HBWt3iUT7SOi9ZM0siZS4pagBLIg_qtQfri8A/s320/whizbang7494.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNC35xtelO8FNUeeUDk_xibARSxc4Q877b1IMMg6hxgDR1Rtue5ZcyRn5-WfVhHVgC2NvQXQsnJmOwv5Ye9sAYSlyNDYThhzy7sQM9XZ5y9v1V5ZJTHjR7gpkxogEDOjTAVtWPMhFtrNi-yrg2NC6g4HBWt3iUT7SOi9ZM0siZS4pagBLIg_qtQfri8A/s800/whizbang7494.jpg", "comment_count": 0 }, { "title": "is that all there is?", "url": "https://cocktailvirgin.blogspot.com/2023/05/is-that-all-there-is.html", "published": "2023-05-28T08:00:00.054-04:00", "updated": "2023-05-29T12:21:29.205-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "aperol", "bitters (Peychaud's)", "lime juice", "mezcal", "rum (white)", "suze" ], "ingredients": [ "3/4 oz Mezcal (Del Maguey Vida)", "3/4 oz Rhum Agricole (JM Blanc 100°)", "1/2 oz Suze", "1/2 oz Aperol", "1/2 oz Lime Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.", "body_text": "3/4 oz Mezcal (Del Maguey Vida)\n3/4 oz Rhum Agricole (JM Blanc 100°)\n1/2 oz Suze\n1/2 oz Aperol\n1/2 oz Lime Juice\n2 dash Peychaud's Bitters\nShake with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.\nTwo Sundays ago, I became inspired by the\nPalm Sunday\nwhile writing it up on the blog. I extracted its Suze-Aperol combination and took it in a citrus direction akin to the\nSquare Root\n. For the spirit, I went with the quirky combination of mezcal and rhum agricole that I have utilized before such as in the\nAll of Freud's Beautiful Women\n. For a name, Sam Ross' Too Soon? made me think of another question – that being Peggy Lee's song Is That All There Is? The result began with grapefruit oil, vegetal, herbal, and smoke aromas. Next, lime and orange notes on the sip fell into grassy, herbal, smoky, earthy, and orange flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8lk3Itns4yIaJemrw-7LM8plHOQ4g6wSbhF4mKxoUMCeONwPVhoy7BjlPLayfpFD7-TAb4sp4OcA_FuyHUTgf_OOgwaK9ER5PsGEfjcTDpVl8NVWSosgQ9wyb3JSVwCjrvV3Ha_U4jy0syFyEXrq9MArZw0VwvReLPMH0XMxDfNTvY7bBk8in2piyw/s320/isthatallthereis7496.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8lk3Itns4yIaJemrw-7LM8plHOQ4g6wSbhF4mKxoUMCeONwPVhoy7BjlPLayfpFD7-TAb4sp4OcA_FuyHUTgf_OOgwaK9ER5PsGEfjcTDpVl8NVWSosgQ9wyb3JSVwCjrvV3Ha_U4jy0syFyEXrq9MArZw0VwvReLPMH0XMxDfNTvY7bBk8in2piyw/s800/isthatallthereis7496.jpg", "comment_count": 0 }, { "title": "disposable culture", "url": "https://cocktailvirgin.blogspot.com/2023/05/disposable-culture.html", "published": "2023-05-29T12:14:00.000-04:00", "updated": "2023-05-29T12:14:30.589-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Franklin Mortgage Investment Co.", "year": 2011 }, "categories": [ "applejack", "bitters (Peychaud's)", "chartreuse (yellow)", "lemon juice", "maraschino", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Laird's Bonded Apple Brandy", "1 oz Lemon Juice", "1/2 oz Yellow Chartruese", "1/4 oz Cinnamon Syrup", "1 tsp Luxardo Maraschino", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Laird's Bonded Apple Brandy\n1 oz Lemon Juice\n1/2 oz Yellow Chartruese\n1/4 oz Cinnamon Syrup\n1 tsp Luxardo Maraschino\n1 dash Peychaud's Bitters\nShake with ice and strain into a coupe.\nTwo Mondays prior, I returned to the set of online flashcards that I uncovered and was able to identify the Disposable Culture as part of the Franklin Mortgage Investment Co.'s 2011 menu. The combination of Yellow Chartreuse and cinnamon syrup balanced by lemon juice reminded me of the\nHowling Winds\nat Russell House Tavern while I was working there. Once prepared, the Disposable Culture greeted the senses with apple, nutty cherry, and cinnamon aromas. Next, a lemon and cherry sip was replaced by rye, apple, cinnamon, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-91MJqYM7DvcDEDvsOX8RNHRgHdCsFfGMyUj6OY5ZAVMX2dqBHhw-Vt9KtJ_CHb_b7d1AxO5Ya1_XPQUOOr9clfHYutO8FMmOZ3Fj0Ed2sk8wn8p_ExW-NIAqO-ByVHGFANWuHUQd3Hq1Kzlc8Hcx9jGV-NPmoPKhdxTZuErmwqpFUthL8W5brXBZgw/s320/disposableculture7499.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-91MJqYM7DvcDEDvsOX8RNHRgHdCsFfGMyUj6OY5ZAVMX2dqBHhw-Vt9KtJ_CHb_b7d1AxO5Ya1_XPQUOOr9clfHYutO8FMmOZ3Fj0Ed2sk8wn8p_ExW-NIAqO-ByVHGFANWuHUQd3Hq1Kzlc8Hcx9jGV-NPmoPKhdxTZuErmwqpFUthL8W5brXBZgw/s800/disposableculture7499.jpg", "comment_count": 0 }, { "title": "pikotaro", "url": "https://cocktailvirgin.blogspot.com/2023/05/pikotaro.html", "published": "2023-05-30T08:00:00.044-04:00", "updated": "2023-05-30T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "creme de banane", "fernet-branca", "rum", "simple syrup" ], "ingredients": [ "2 oz Plantation Pineapple Rum", "1/4 oz Crème de Banane (Tempus Fugit)", "1/4 oz Fernet Branca", "1/8 oz Demerara Syrup 1:1" ], "instructions": "Stir with ice and strain into an absinthe-rinsed (Kübler) old fashioned glass.", "body_text": "2 oz Plantation Pineapple Rum\n1/4 oz Crème de Banane (Tempus Fugit)\n1/4 oz Fernet Branca\n1/8 oz Demerara Syrup 1:1\nStir with ice and strain into an absinthe-rinsed (Kübler) old fashioned glass.\nWhile flipping through Death & Co.'s\nWelcome Home\nbook, I spotted the\nLost Horizon\nthat made me recall the\nBanana Toronto\nat Offsuit. That inspired me to use the Fernet-crème de banane duo, and I fused the idea with two Sazerac variations – namely, Trina's Starlite Lounge's\nStigginserac\nand Death & Co.'s\nBananarac\n. The pineapple part made me think of the \"Pen Pineapple Apple Pen\" song, so I dubbed this one after its artist Pikotaro. Once assembled, the Pikotaro danced to the senses with anise, tropical, and menthol aromas. Next, a caramel-driven sip flowed into pineapple, banana, and bitter minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwGIkwwUe5WbwfOkL3zaDBFjtici0QVDb1bCzS3KpGbZvhXAOpguJ5Ozx9jySnOhHfYYioOTO4LmpysJjiig0yLaFAsp60H2BBk79rUePEld5qvEjN9AXorsh6ngCLq3BfS_LJaHBTiLm4BPdH36076aexQWfmbvJ_3vRNA1WoNEcsrdG4mPx8rRF8sg/s320/pikotaro7501.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwGIkwwUe5WbwfOkL3zaDBFjtici0QVDb1bCzS3KpGbZvhXAOpguJ5Ozx9jySnOhHfYYioOTO4LmpysJjiig0yLaFAsp60H2BBk79rUePEld5qvEjN9AXorsh6ngCLq3BfS_LJaHBTiLm4BPdH36076aexQWfmbvJ_3vRNA1WoNEcsrdG4mPx8rRF8sg/s800/pikotaro7501.jpg", "comment_count": 0 }, { "title": "west of east india", "url": "https://cocktailvirgin.blogspot.com/2023/05/west-of-east-india.html", "published": "2023-05-31T08:00:00.052-04:00", "updated": "2023-10-30T14:24:13.444-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2010 }, "categories": [ "amaro nonino", "bitters (mole)", "falernum", "rum", "sherry", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Cimarron)", "1 oz Lustau East India Solera Sherry", "3/4 oz Amaro Nonino", "1/2 oz Lemon Hart 80° Rum", "1/4 oz Velvet Falernum", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "1 oz Reposado Tequila (Cimarron)\n1 oz Lustau East India Solera Sherry\n3/4 oz Amaro Nonino\n1/2 oz Lemon Hart 80° Rum\n1/4 oz Velvet Falernum\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a Nick & Nora glass.\nIn an online set of flashcards, I discovered a curious tequila, sherry, and Amaro Nonino recipe that could have stood on its own as a Negroni riff that first made me recall Death & Co.'s\nLa Viña\nand the Hawthorne's\nUnder the Volcano\n(by a Death & Co. alumni). Here, the West of East India was accented with rum, falernum, and chocolate bitters. I was able to track down that it was crafted by Death & Co. alum Phil Ward at Mayahuel circa 2010 through articles in the\nVillage Voice\nand\nDifford's Guide\n. In the glass, the drink showcased a vegetal and raisin aroma. Next, grape and caramel notes on the sip sailed into tequila, rum, dried fruit, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFKLZ_Sy4whecLT84aQNkilnr9Q-og3g8geoKee4BQZ6Vgs0a7ImXUwfPBA0GInm5d807aP7WxRKXGcWDjW3DyqKxJ8GanpB9cHWE3V3RxdrdDFPChjNOfmfq6vYrndUSBjYahUCedxibSOoQCBnxR_SX68HlFtzIuGQyfDjToq60MrwktBXNNTv6pg/s320/westofeastindia_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFKLZ_Sy4whecLT84aQNkilnr9Q-og3g8geoKee4BQZ6Vgs0a7ImXUwfPBA0GInm5d807aP7WxRKXGcWDjW3DyqKxJ8GanpB9cHWE3V3RxdrdDFPChjNOfmfq6vYrndUSBjYahUCedxibSOoQCBnxR_SX68HlFtzIuGQyfDjToq60MrwktBXNNTv6pg/s800/westofeastindia_ig400.jpg", "comment_count": 0 }, { "title": "philabuster", "url": "https://cocktailvirgin.blogspot.com/2023/06/philabuster.html", "published": "2023-06-01T08:00:00.042-04:00", "updated": "2023-06-01T08:00:00.147-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Ted Kilgore", "source": "Taste", "year": 2010 }, "categories": [ "aperol", "cynar", "fernet-branca", "lillet", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "1/2 oz Aperol", "1/2 oz Cocchi Americano", "1/4 oz Cynar", "1/8 oz Fernet Branca", "1 dash Grapefruit Bitters (Bittercube Jamaican #2)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n1/2 oz Aperol\n1/2 oz Cocchi Americano\n1/4 oz Cynar\n1/8 oz Fernet Branca\n1 dash Grapefruit Bitters (Bittercube Jamaican #2)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Thursdays ago, I was lured in by the curiously spelled Philabuster on\nKindred Cocktails\n. The recipe was created in 2010 and entered into that site by bartender Ted Kilgore when he was at Taste in St. Louis, and I assume that the alternative spelling of filibuster was due to the Pennsylvania-style rye in the cocktail. Overall, it reminded me of an embittered\nVita Brevis\n, so I was game to give it a go. Once prepared, it stalled on the nose with grapefruit oil over darker notes. Next, caramel and orange elements on the sip passed into rye, menthol, bitter, and orange-grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tDhll-WX-kGLWgXawqcmwZAybYhyukNlPmO0WkwjI_MmfXxMI9HCSWXZ2HVHEJuFKjCvz5nnCZhYt8cxuCcBkjbYFTI_NgS8UaNNr2YPlxEmkH630BxYn8qvFufwUi0QSttLCfb_LwvXuXGL3J67bCBxU-ZKGheMuvcHjrZPk-eBmRzxic61fs3t7A/s320/philabuster7504.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tDhll-WX-kGLWgXawqcmwZAybYhyukNlPmO0WkwjI_MmfXxMI9HCSWXZ2HVHEJuFKjCvz5nnCZhYt8cxuCcBkjbYFTI_NgS8UaNNr2YPlxEmkH630BxYn8qvFufwUi0QSttLCfb_LwvXuXGL3J67bCBxU-ZKGheMuvcHjrZPk-eBmRzxic61fs3t7A/s800/philabuster7504.jpg", "comment_count": 0 }, { "title": "macunaima", "url": "https://cocktailvirgin.blogspot.com/2023/06/macunaima.html", "published": "2023-06-02T08:00:00.048-04:00", "updated": "2023-06-02T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Arnaldo Hirai", "source": "Boca de Ouro", "year": 2014 }, "categories": [ "cachaça", "fernet-branca", "lime juice", "simple syrup" ], "ingredients": [ "1 3/4 oz Balm-Aged Cachaça (Avua Balsamo)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup", "1/4 oz Fernet Branca" ], "instructions": "Shake with ice and strain into a single old fashioned glass.", "body_text": "1 3/4 oz Balm-Aged Cachaça (Avua Balsamo)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\n1/4 oz Fernet Branca\nShake with ice and strain into a single old fashioned glass.\nTwo Fridays ago, I decided to make the Macunaíma that had just been published in\nPunch Drinks\n. The recipe was crafted by Arnaldo Hirai 2014 at the Boca de Ouro bar in São Paulo, Brazil, and he named this after an indigenous character in a book of that same name by author Mário de Andrade that was notable for shining a light on underrepresented parts of Brazilian culture. The drink itself took off due to its simplicity of ingredients yet complexity of flavor. Arnaldo utilizes a balm-aged cachaça which imparts clove and anise aromas as well as a hint of astringency that balances the cocktail. In the glass, the Macunaíma opened up with grassy, woody, earthy gentian, and menthol hints to the nose. Next, lime and caramel on the sip gave way to grassy, earthy-woody, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZtexnHdSeVGR1inJ3pF8KCcctLf-N5ozA5ns9wOLTqoutcoexJS4A6q5DOJlKOWYYnolCVIVR-T35oeNwQEbtwH41BmimtP5PaicuuV93EpRzUYRseuiUDBT8Tz9KhBjaVCtwZEb3ZFpS72JW3fgxMfJNXDYOdi_GMX7AWtAuXYoot7CNQzVs8SSFA/s320/macunaima7506.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZtexnHdSeVGR1inJ3pF8KCcctLf-N5ozA5ns9wOLTqoutcoexJS4A6q5DOJlKOWYYnolCVIVR-T35oeNwQEbtwH41BmimtP5PaicuuV93EpRzUYRseuiUDBT8Tz9KhBjaVCtwZEb3ZFpS72JW3fgxMfJNXDYOdi_GMX7AWtAuXYoot7CNQzVs8SSFA/s800/macunaima7506.jpg", "comment_count": 0 }, { "title": "zone amarillo", "url": "https://cocktailvirgin.blogspot.com/2023/06/zone-amarillo.html", "published": "2023-06-03T08:00:00.043-04:00", "updated": "2023-06-03T08:00:00.156-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Mike Dolfini", "source": "Attaboy", "year": 2019 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "chartreuse (yellow)", "mezcal", "punt e mes", "tequila" ], "ingredients": [ "1 oz Mezcal (Del Maguey Vida)", "1 oz Reposado Tequila (Cimarron)", "3/4 oz Punt e Mes", "1/4 oz Yellow Chartreuse", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist and a cherry.", "body_text": "1 oz Mezcal (Del Maguey Vida)\n1 oz Reposado Tequila (Cimarron)\n3/4 oz Punt e Mes\n1/4 oz Yellow Chartreuse\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist and a cherry.\nTwo Saturdays ago, I opened up the\nBartender's Choice\napp and came across the Zone Amarillo by Mike Dolfini at Nashville's Attaboy circa 2019. Overall, it read like an agave\nGreen Point\nso I figured that it would be a win. Putting the recipe into action, the Zone Amarillo gave forth an orange, vegetal, smoke, and grape bouquet to the nose. Next, grape notes on the sip tranversed into smoky agave and herbal flavors on the swallow with a vegetal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDUz0ArBttCQZzT9SMfam48VcVGegZ3phKNqcFhQpc1t-KamKYOk70nZD6i4LGJHEw7nl7V8fTzoQcjaA_ak71d89ehW9mQM8v0BR5juQl2D4eZcCAcbSNOZH8HLL7o9Ocx9FKEem6Z90mYtisrYPjCGHjmAvsqoPRSWVcZVwYT88pGGXRUq2UkCxNQ/s320/zonaamarillo7509.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDUz0ArBttCQZzT9SMfam48VcVGegZ3phKNqcFhQpc1t-KamKYOk70nZD6i4LGJHEw7nl7V8fTzoQcjaA_ak71d89ehW9mQM8v0BR5juQl2D4eZcCAcbSNOZH8HLL7o9Ocx9FKEem6Z90mYtisrYPjCGHjmAvsqoPRSWVcZVwYT88pGGXRUq2UkCxNQ/s800/zonaamarillo7509.jpg", "comment_count": 0 }, { "title": "tokyo drift", "url": "https://cocktailvirgin.blogspot.com/2023/06/tokyo-drift.html", "published": "2023-06-04T08:00:00.039-04:00", "updated": "2023-06-04T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brad Farran", "source": "Bull Durham Beer Co.", "year": 2011 }, "categories": [ "amaro", "strega", "vermouth (sweet)", "whiskey" ], "ingredients": [ "2 oz Yamazaki 12 Year Whisky (Kavalan Classic)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Cardamaro", "1 tsp Strega" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Yamazaki 12 Year Whisky (Kavalan Classic)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Cardamaro\n1 tsp Strega\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Sundays ago, I turned to a recipe that I had spotted in\nPunch Drinks\ncalled the Tokyo Drift. The recipe was crafted by Brad Farran at the Bull Durham Beer Co. in Raleigh, NC, in 2011 back when Japanese whiskey such as Yamazaki 12 Year was overlooked and thus affordable. He named it after the third installment of\nThe Fast & The Furious\ncinematic series, and I did the best I could with my collection to match the whiskey but fell a little short with Kavalan from Taiwan. I was drawn in because the style reminded me of Chris Hannah drinks like the\nMidnight Tripper\n. Once prepared, the Tokyo Drift raced to the nose with lemon and grape aromas. Next, the Cardamaro and vermouth's grape on the sip sped into whisky, herbal, and minty pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgpqPh-VlEIBpvC6gHasKeLBGXGupnImbZRguryh1sqQGGou_smjKX5OF9pfgup2GP32liHv3sM4E-disd_dc--3Aqqp7rHNyjufQbYzZ9KWymHZ0_9IORx-kbTUY6jV-VboTVIBDbA5opX74Up8XAepGZzImwxubYk-ccR_z2eeM-6AkByhz2VGO-g/s320/tokyodrift7510.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgpqPh-VlEIBpvC6gHasKeLBGXGupnImbZRguryh1sqQGGou_smjKX5OF9pfgup2GP32liHv3sM4E-disd_dc--3Aqqp7rHNyjufQbYzZ9KWymHZ0_9IORx-kbTUY6jV-VboTVIBDbA5opX74Up8XAepGZzImwxubYk-ccR_z2eeM-6AkByhz2VGO-g/s800/tokyodrift7510.jpg", "comment_count": 0 }, { "title": "godfather", "url": "https://cocktailvirgin.blogspot.com/2023/06/godfather.html", "published": "2023-06-05T08:00:00.051-04:00", "updated": "2023-06-05T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": null, "categories": [ "amaretto", "scotch" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Amaretto (Disaronno)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Amaretto (Disaronno)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Mondays ago, I began flipping through Steve the Bartender's\nCocktail Guide\n, came across the Godfather, and realized that I had never written it up for the blog. The drink's genesis is tied to the 1970s perhaps inspired by the 1972 movie, and the earliest source that I can find in my collection is the 1977 Stan Jones'\nBarguide\n. Stan Jones' recipe lacks a garnish and also includes Bourbon as an option despite that version appearing in there as The Boss. The God series was popular at Drink back in the day due to a cult fascination with amaretto, and that recipe is 2 1/2 oz to 1/2 oz with no garnish; I utilized Drink's ratio and included the lemon twist from Steve's book. In the glass, the Godfather proffered lemon, apricot, and nutty aromas. Next, malt and orchard fruit on the sip converted into smoky whisky, nutty, and fruity flavors on the swallow. Overall, the concent reminds me of my guilty pleasure of a Rusty Nail as well as the\nHighlander\nin the concept of two part drinks of Scotch and a liqueur modifier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_R8mMVwsLUUFIrqvPLSvLMm659TuOb_A-CVwKIsShW9GfPUNuDTQ-VokEjiO0v5Ts0nwJ_M53Dhgh7n_f71wKyU6nW-UAspGrR-YaPvfZhjFMtMbs6x7JKDxnFu35_zkF5l9d0f4vlLyBpb-55_p-feiXXEPoHA4Devh06rYqSYtiGzfheCkUB3mAA/s320/godfather7514.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_R8mMVwsLUUFIrqvPLSvLMm659TuOb_A-CVwKIsShW9GfPUNuDTQ-VokEjiO0v5Ts0nwJ_M53Dhgh7n_f71wKyU6nW-UAspGrR-YaPvfZhjFMtMbs6x7JKDxnFu35_zkF5l9d0f4vlLyBpb-55_p-feiXXEPoHA4Devh06rYqSYtiGzfheCkUB3mAA/s800/godfather7514.jpg", "comment_count": 0 }, { "title": "emotional tailspin", "url": "https://cocktailvirgin.blogspot.com/2023/06/emotional-tailspin.html", "published": "2023-06-06T08:00:00.039-04:00", "updated": "2024-07-15T12:07:19.540-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Applejack", "source": "Kindred Cocktails", "year": 2020 }, "categories": [ "amaro", "creme de cassis", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Evan Williams Bonded)", "3/4 oz Amaro Sfumato", "3/4 oz Crème de Cassis (Massenez)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Bourbon (Evan Williams Bonded)\n3/4 oz Amaro Sfumato\n3/4 oz Crème de Cassis (Massenez)\n3/4 oz Lemon Juice\nShake with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Tuesdays prior, I was skimming through the entries on the\nKindred Cocktails\ndatabase when I came across the Emotional Tailspin by Chicago homebartender Applejack. He was inspired by the\nPaper Plane\nand crafted this as part of his March 2020 quarantine creations. With two substitutions, it was distinct from a Paper Plane, and since Zucca and Sfumato Rabarbaros work well with berry flavors like strawberry in the\nKing Vittorio's Cobbler\nand raspberry in the\nHey Baby, Que Paso?\n, I figured that currant liqueur would be a win. Moreover, a light touch of cassis did prosper in the\nDissenter\n's 50:50 Zucca and sweet vermouth combination. In the glass, the Emotional Tailspin gave forth a berry, roast, and smoke bouquet. Next, red berry, plum, and lemon notes on the sip flew into Bourbon, fruity, bitter, and smoky aromas on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSTdGQEjR40sgsEDDrpZ3tb7RbFXRBP_FlcuNp6vfQ0jTgwsCc5okk3q7AZXBUQ_RrlkcO5kk5vGIQqp1qX60_LB-4EtHNCp49N65wabZGpeFCXjbMvIkrncrrpSPJYF4vhMtVOSCDikPyqqPLRcgTgQKJo2kLs6gppqePWUMy5HDVGaDbsEhvp6AiA/s320/emotionaltailspin7517.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSTdGQEjR40sgsEDDrpZ3tb7RbFXRBP_FlcuNp6vfQ0jTgwsCc5okk3q7AZXBUQ_RrlkcO5kk5vGIQqp1qX60_LB-4EtHNCp49N65wabZGpeFCXjbMvIkrncrrpSPJYF4vhMtVOSCDikPyqqPLRcgTgQKJo2kLs6gppqePWUMy5HDVGaDbsEhvp6AiA/s800/emotionaltailspin7517.jpg", "comment_count": 0 }, { "title": "gingeronto", "url": "https://cocktailvirgin.blogspot.com/2023/06/gingeronto.html", "published": "2023-06-07T08:00:00.046-04:00", "updated": "2025-08-08T11:46:23.041-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": 2013 }, "categories": [ "bitters (Angostura)", "fernet-branca", "simple syrup (ginger)", "whiskey (Rye)" ], "ingredients": [ "2 oz Old Overholt Rye Whiskey (86 Proof)", "1/2 oz Fernet Branca", "1/2 oz Ginger Syrup (*)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Old Overholt Rye Whiskey (86 Proof)\n1/2 oz Fernet Branca\n1/2 oz Ginger Syrup (*)\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\n(*) I diced a ginger coin and muddled it in 1/2 oz simple syrup. I also added a double strain step.\nTwo Wednesdays ago, I uncovered a set of flashcards for older Backbar menus. There, I had never had the Gingeronto as a ginger-bomb Toronto created for their Winter 2013 menu. Fernet and ginger are a wonderful combination such as in Deep Ellum's\nFernet Buck\nand Tenzin Samdo's\nIndustry Fav\n. In the glass, the Gingeronto showcased a mint, ginger, and whiskey nose. Next, caramel on the sip skipped into rye, gentian, ginger, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAD51U63KdCp0dktP9gGTJkCxZn1FEJxjGr66zgm_uMZDG9h-eA3ZLAwZ-rtbu6U61yx0Lk1kPil7kv11tr64_z9P-MaHc7NQ6hz1dvRuB7pJ9zzwOFE6mMP4JyzNrFx06_Rq7nX24Evrx3RhtQ003vfmiJW_IoEgKsNB9beTKw3ejjjSh_oIK3s_Sg/s320/gingeronto7519.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAD51U63KdCp0dktP9gGTJkCxZn1FEJxjGr66zgm_uMZDG9h-eA3ZLAwZ-rtbu6U61yx0Lk1kPil7kv11tr64_z9P-MaHc7NQ6hz1dvRuB7pJ9zzwOFE6mMP4JyzNrFx06_Rq7nX24Evrx3RhtQ003vfmiJW_IoEgKsNB9beTKw3ejjjSh_oIK3s_Sg/s800/gingeronto7519.jpg", "comment_count": 0 }, { "title": "lost in the supermarket", "url": "https://cocktailvirgin.blogspot.com/2023/06/lost-in-supermarket.html", "published": "2023-06-08T08:00:00.048-04:00", "updated": "2023-06-08T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "bitters (Angostura)", "bitters (orange)", "bitters (Peychaud's)", "campari", "drambuie", "punt e mes", "scotch" ], "ingredients": [ "3/4 oz Laphroaig 10 Year Scotch", "3/4 oz Laird's Bonded Apple Brandy", "1/2 oz Drambuie", "1/2 oz Punt e Mes", "1/2 oz Campari", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "3/4 oz Laphroaig 10 Year Scotch\n3/4 oz Laird's Bonded Apple Brandy\n1/2 oz Drambuie\n1/2 oz Punt e Mes\n1/2 oz Campari\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, I was writing up the Franklin Mortgage & Investment Co.'s\nLonely Holiday\nfor the blog. I recalled how I taught a co-worker a few days before about Phil Ward's\nCornwall Negroni\n, and a mashup of the two concepts came about for the evening's libation. I kept with the Franklin's song title drink names and dubbed this after the Clash's Lost in the Supermarket. Once prepared, the Lost in the Supermarket gave forth an orange and peat smoke aroma with fruity undertones. Next, grape and honey notes on the sip filed into smoky Scotch and earthy bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3OMB7ZUsKf1PBXNeJNH88F-5snUFNpex7YU_qGv1yByXhEgynFX6qFW7LogccY8LSQmBiKJCSDQNt7KTqx_mBPjvaKp_RKsmw5gTmEcO5Te3pucHoNrVwW5sppjxmaCbTwaTJ40aM2zDVSjDHd5RUKvojsuMLrqzSsTT0AEzahUnz7qfFF2Ezv1rEA/s320/lostsupermarket7521.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3OMB7ZUsKf1PBXNeJNH88F-5snUFNpex7YU_qGv1yByXhEgynFX6qFW7LogccY8LSQmBiKJCSDQNt7KTqx_mBPjvaKp_RKsmw5gTmEcO5Te3pucHoNrVwW5sppjxmaCbTwaTJ40aM2zDVSjDHd5RUKvojsuMLrqzSsTT0AEzahUnz7qfFF2Ezv1rEA/s800/lostsupermarket7521.jpg", "comment_count": 0 }, { "title": "permanent collection", "url": "https://cocktailvirgin.blogspot.com/2023/06/permanent-collection.html", "published": "2023-06-09T08:00:00.035-04:00", "updated": "2023-07-22T14:48:42.647-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": 2014 }, "categories": [ "benedictine", "bitters (aromatic)", "cognac", "fernet-branca", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Martell Cognac (Du Peyrat Selection)", "3/4 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Benedictine", "1/4 oz Fernet Branca", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist-cherry flag.", "body_text": "1 1/2 oz Martell Cognac (Du Peyrat Selection)\n3/4 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Benedictine\n1/4 oz Fernet Branca\n2 dash Jerry Thomas Decanter Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist-cherry flag.\nTwo Fridays ago, I was perusing the 2014 era flashcard set from the Paper Plane in Atlanta when I came upon the Permanent Collection that reminded me of PDT's\nMontgomery Smith\nbut with the addition of sweet vermouth and aromatic bitters. Once prepared, the Permanent Collection showcased an orange, Cognac, and grape bouquet. Next, the grape continued on into the sip where it mingled with caramel notes, and the swallow was a medley of Cognac and herbal flavors with a bitter menthol finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZWxQx0g5KBn7aFvV0BeKYgrfLJXZKNXBOyrmdvToso9rch-TzwUyYuQU4oY0cdYzbFixfmui9vZ_YewG0_syV_iwYI3Bbu3pc28Ei3-VLusATaNUkhbE1NFODklNr7T_pDQUPvQM1cM7xpMnZUToo2NKMMjwTHUYF-KP88N4n-82fXd34-yeiKXWQA/s320/permanentcollection7522.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZWxQx0g5KBn7aFvV0BeKYgrfLJXZKNXBOyrmdvToso9rch-TzwUyYuQU4oY0cdYzbFixfmui9vZ_YewG0_syV_iwYI3Bbu3pc28Ei3-VLusATaNUkhbE1NFODklNr7T_pDQUPvQM1cM7xpMnZUToo2NKMMjwTHUYF-KP88N4n-82fXd34-yeiKXWQA/s800/permanentcollection7522.jpg", "comment_count": 0 }, { "title": "black barrel", "url": "https://cocktailvirgin.blogspot.com/2023/06/black-barrel.html", "published": "2023-06-10T08:00:00.031-04:00", "updated": "2023-06-10T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Mitchel Taylor", "source": "Attaboy", "year": 2018 }, "categories": [ "averna", "bitters (Angostura)", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Averna", "1/2 oz Amontillado Sherry (Lustau)", "2 dash Angostura Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Averna\n1/2 oz Amontillado Sherry (Lustau)\n2 dash Angostura Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Saturdays ago, I delved into the\nBartender's Choice\napp where I landed upon the Black Barrel created at Nashville's Attaboy in 2018 by bartender Mitchel Taylor. The recipe reminded me of Rhiannon Enlil's\nNeutral Ground\nbut with Averna instead of Benedictine. Onced built, the Black Barrel gave forth a lemon nose over nutty sherry aromas. Next, a semi-dry caramel and grape sip flowed out into rye, oxidized sherry, and herbal flavors on the swallow with an allspice and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Tykzl1Ko5PwukQZqaHAqzOGR5Aw_UCz6N0X7523iHqBM40Ef296H-ubDk4u0du9iaSfLpq0Izl7Js6hUDTfdC6lw0areS7NU3e1c9gqpI-aro6rfb1c_05isrtRsg4yf03sSv0PbJkfiNcpEOmRcAlxfixDySlAITWN_sDpS7iUF-b9fX0jcLe4gqA/s320/blackbarrel7524.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Tykzl1Ko5PwukQZqaHAqzOGR5Aw_UCz6N0X7523iHqBM40Ef296H-ubDk4u0du9iaSfLpq0Izl7Js6hUDTfdC6lw0areS7NU3e1c9gqpI-aro6rfb1c_05isrtRsg4yf03sSv0PbJkfiNcpEOmRcAlxfixDySlAITWN_sDpS7iUF-b9fX0jcLe4gqA/s800/blackbarrel7524.jpg", "comment_count": 0 }, { "title": "counterfeit rifle", "url": "https://cocktailvirgin.blogspot.com/2023/06/counterfeit-rifle.html", "published": "2023-06-11T08:00:00.029-04:00", "updated": "2023-07-22T14:48:25.048-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Paper Plane", "year": 2014 }, "categories": [ "amaro", "benedictine", "bitters (other)", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Benedictine", "1/2 oz Amaro Meletti", "1/2 oz Lemon Juice", "2 dash Lemon Bitters (Berg & Hauck)" ], "instructions": "Shake with ice, strain into a rocks glass with ice (coupe glass), and garnish with a lemon wheel (lemon twist).", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Benedictine\n1/2 oz Amaro Meletti\n1/2 oz Lemon Juice\n2 dash Lemon Bitters (Berg & Hauck)\nShake with ice, strain into a rocks glass with ice (coupe glass), and garnish with a lemon wheel (lemon twist).\nTwo Sundays ago, I returned to the online flashcards from the Paper Plane in Atlanta and found a Sour that caught my eye. That one was the Counterfeit Rifle for their April 2014 menu that looked like a Meletti-tinged\nFrisco Sour\n. Once shaken and strained, it donated a lemon, rye, and herbal bouquet to the nose. Next, lemon and caramel notes on the sip shot forth into rye and herbal flavors on the swallow with a violet floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkLno6n3xoxUgEVlCk1iY_NnZT9TvIHWGlZGdsYkJYEWRPOeFBW1nj8FjROzEBq6OyVUxbJ8tGQPzMY8zu8CFb-rHhJSxKvFZJUHothJerKsU0-a768Z6-Qhqy2i5IoRFTUnZyPZFZFlDgX-p1zyHlRxNXzRv9uCqic60lUzQzxVcj3Ta1C3_oXER6Q/s320/counterfeitrifle7526.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkLno6n3xoxUgEVlCk1iY_NnZT9TvIHWGlZGdsYkJYEWRPOeFBW1nj8FjROzEBq6OyVUxbJ8tGQPzMY8zu8CFb-rHhJSxKvFZJUHothJerKsU0-a768Z6-Qhqy2i5IoRFTUnZyPZFZFlDgX-p1zyHlRxNXzRv9uCqic60lUzQzxVcj3Ta1C3_oXER6Q/s800/counterfeitrifle7526.jpg", "comment_count": 0 }, { "title": "blue plate special", "url": "https://cocktailvirgin.blogspot.com/2023/06/blue-plate-special.html", "published": "2023-06-12T08:00:00.045-04:00", "updated": "2023-07-22T14:48:10.564-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": 2013 }, "categories": [ "amaro", "bitters (Angostura)", "creme de banane", "gin", "rum", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Haymans Old Tom Gin", "1/2 oz Amaro Ciociaro", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Giffard Crème de Banane (Tempus Fugit)", "1/4 oz Cruzan Black Strap Rum", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Haymans Old Tom Gin\n1/2 oz Amaro Ciociaro\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Giffard Crème de Banane (Tempus Fugit)\n1/4 oz Cruzan Black Strap Rum\n2 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Mondays ago, I made the other drink that caught my eye the night prior from Atlanta's Paper Plane online flashcards called the Blue Plate Special. The drink was on their Winter 2013/14 menu, and its combination of Hayman's Old Tom Gin and Cruzan Black Strap Rum reminded me of Death & Co.'s\nNight Watch\n; moreover, the Ciociaro and banana liqueur duo was one I enjoyed in Death & Co.'s\nGoldilocks\n. The Blue Plate Special reached the nose with orange, pine, and caramel aromas. Next, the rum and liqueurs' caramel notes filled the sip, and the swallow proffered juniper, dark orange, tropical, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzetMWOjleBiw5Cwh5eykBXEDP2aJTEYUch9fZAs_c7ZzMNYwbPubyk1AmnRYr3RnGD3QtBa0cbjE6tEv7N9HwjRNfbDM916o9GztAJgJp7PXWBNsv4BSNeUWgcWkxq8j4fZ7-yUyP95jnsChami8FrfvHqBzXrMrBqZL_MYUsRmgMrm81P6YCAC8pw/s320/blueplatespecial7529.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzetMWOjleBiw5Cwh5eykBXEDP2aJTEYUch9fZAs_c7ZzMNYwbPubyk1AmnRYr3RnGD3QtBa0cbjE6tEv7N9HwjRNfbDM916o9GztAJgJp7PXWBNsv4BSNeUWgcWkxq8j4fZ7-yUyP95jnsChami8FrfvHqBzXrMrBqZL_MYUsRmgMrm81P6YCAC8pw/s800/blueplatespecial7529.jpg", "comment_count": 0 }, { "title": "siege of havana", "url": "https://cocktailvirgin.blogspot.com/2023/06/siege-of-havana.html", "published": "2023-06-13T08:00:00.044-04:00", "updated": "2023-06-13T08:00:00.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (orange)", "gin", "lemon juice", "swedish punsch", "vermouth (dry)" ], "ingredients": [ "2 oz London Dry Gin (Beefeater)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Swedish Punsch (Kronan)", "1/8 oz Apricot Liqueur (Rothman & Winter)", "1/8 oz Lemon Juice", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz London Dry Gin (Beefeater)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Swedish Punsch (Kronan)\n1/8 oz Apricot Liqueur (Rothman & Winter)\n1/8 oz Lemon Juice\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Tuesdays ago, I was inspired by Ezra Star's Martini-like\nWhen the British Came to Spain\nwith hints of two sweeteners and a citrus juice, and I mashed up a Martini with the classic\nHavana Cocktail\nof gin, apricot liqueur, Swedish punsch, and lemon in that style. For a name, I kept the names of the two source drinks in mind and dubbed this the Siege of Havana after the events of 1862 that were part of the Seven Years' War. Once prepared, the Siege of Havana attacked the nose with a lemon and apricot aroma. Next, white wine with caramel and orchard fruit notes on the sip sailed into gin, tea tannin, apricot, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-FvjqvSLUJDTEfL91LFpDmPu-yeAVJTWReYZPgTpKc6o8eHVpn3alhw154kfMgC4_Rrsulz85TIBA_wF0ODORVfzRpjq5XM2K8dR9OAJ_hLYV3b9huDCOAR87K3mQl9qbEEpQ1v_7Eg4Kw09spemd5GUAJste4hm2xNId3L5LePZm9_BjYDavZgL-w/s320/siegeofhavana_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-FvjqvSLUJDTEfL91LFpDmPu-yeAVJTWReYZPgTpKc6o8eHVpn3alhw154kfMgC4_Rrsulz85TIBA_wF0ODORVfzRpjq5XM2K8dR9OAJ_hLYV3b9huDCOAR87K3mQl9qbEEpQ1v_7Eg4Kw09spemd5GUAJste4hm2xNId3L5LePZm9_BjYDavZgL-w/s800/siegeofhavana_ig400.jpg", "comment_count": 0 }, { "title": "tijuana lady", "url": "https://cocktailvirgin.blogspot.com/2023/06/tijuana-lady.html", "published": "2023-06-14T08:00:00.028-04:00", "updated": "2023-06-14T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Michael Madrusan", "source": "Little Branch", "year": 2008 }, "categories": [ "bitters (Angostura)", "licor 43", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Olmeca Altos)", "1 oz Licor 43", "3/4 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Tequila (Olmeca Altos)\n1 oz Licor 43\n3/4 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I opened up the\nBartender's Choice\napp and spied the Tijuana Lady created in 2008 by Michael Madrusan at Little Branch in Manhattan. Since Licor 43 had worked well with tequila in the\nCamerone\nand I had a few limes kicking around in the fridge, I set to work. The Tijuana Lady welcomed the senses with vegetal agave, vanilla, and mango aromas. Next, lime and tropical notes on the sip twirled into tequila, orange, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLmggj5LKOcQZ1Ufugj2jr4V8kfLWVIcHrjvCF0qhcrrrQ14XWJOKRBECsVq0LkpEXdW0c4hmz0dYPhT_Jm2JzaS5qJcxzrqJ4cVnbqrQfUnRdD02sDLeTsycM_rmDK0_INx5zqDkmiNIIKeYfB1WDk3tDsQwJq96nGc-TLrj1Tn_5CGfMtP1VE4jIA/s320/tijuanalady7532.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLmggj5LKOcQZ1Ufugj2jr4V8kfLWVIcHrjvCF0qhcrrrQ14XWJOKRBECsVq0LkpEXdW0c4hmz0dYPhT_Jm2JzaS5qJcxzrqJ4cVnbqrQfUnRdD02sDLeTsycM_rmDK0_INx5zqDkmiNIIKeYfB1WDk3tDsQwJq96nGc-TLrj1Tn_5CGfMtP1VE4jIA/s800/tijuanalady7532.jpg", "comment_count": 0 }, { "title": "end of the road", "url": "https://cocktailvirgin.blogspot.com/2023/06/end-of-road.html", "published": "2023-06-15T08:00:00.030-04:00", "updated": "2023-07-22T14:47:47.565-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": null, "source": "Paper Plane", "year": 2013 }, "categories": [ "amaro", "bitters (other)", "cynar", "mezcal", "sherry" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida", "3/4 oz Cynar", "3/4 oz Zucca (Sfumato)", "3/4 oz Lustau Amontillado Sherry", "2 dash Lemon Bitters (Berg & Hauck)" ], "instructions": "Build in a rocks glass, add a large ice cube, and stir to mix and chill.", "body_text": "3/4 oz Del Maguey Mezcal Vida\n3/4 oz Cynar\n3/4 oz Zucca (Sfumato)\n3/4 oz Lustau Amontillado Sherry\n2 dash Lemon Bitters (Berg & Hauck)\nBuild in a rocks glass, add a large ice cube, and stir to mix and chill.\nTwo Thursdays ago, I decided to make another recipe that I had spotted in the online collection of flashcards from the Paper Plane in Atlanta. That one was the End of the Road that appeared on their Winter 2013-2014 menu and was distinct from Chris McMillian's\nEnd of the Road\nthat appears in\nBeta Cocktails\n. Instead, this one reminded me a little more of Maks Pazuniak's\nLast Mechanical Art\nwith the equal parts mezcal, Cynar, secondary bitter liqueur, and fortified wine components. Once prepared, the End of the Road provided a roast and bitter vegetal bouquet. Next, grape and caramel notes on the sip halted at smoky, herbal, vegetal, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfa46KJ1ZChNe2ug0XpKVIv9zJyvxjrWz2RW9EvOVdqBCTrTsJHdkkbL1tUiS3mKZ91-mARgLgemc97bl6Zc77k8ZHLt2OoVBDwoSmupqAgov7q-JI_Bq0_mTNedm-xV66HONPlLVALxYkJgxyzyj8WFNU2qrqgNtg0qLwRUdswwFv2YCdZpFKl-kRA/s320/endoftheroad_pplane7535.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfa46KJ1ZChNe2ug0XpKVIv9zJyvxjrWz2RW9EvOVdqBCTrTsJHdkkbL1tUiS3mKZ91-mARgLgemc97bl6Zc77k8ZHLt2OoVBDwoSmupqAgov7q-JI_Bq0_mTNedm-xV66HONPlLVALxYkJgxyzyj8WFNU2qrqgNtg0qLwRUdswwFv2YCdZpFKl-kRA/s800/endoftheroad_pplane7535.jpg", "comment_count": 0 }, { "title": "american gumption", "url": "https://cocktailvirgin.blogspot.com/2023/06/american-gumption.html", "published": "2023-06-17T08:00:00.001-04:00", "updated": "2023-06-17T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "bitters (Angostura)", "bitters (orange)", "maraschino", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bonded Bourbon (Evan Williams)", "1 oz Laird's Bonded Apple Brandy", "1/4 oz Maraschino (Luxardo)", "1/8 oz Demerara Syrup", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass with a large cube, and garnish with an orange twist.", "body_text": "1 oz Bonded Bourbon (Evan Williams)\n1 oz Laird's Bonded Apple Brandy\n1/4 oz Maraschino (Luxardo)\n1/8 oz Demerara Syrup\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass with a large cube, and garnish with an orange twist.\nTwo Saturdays ago, I was inspired by Phil Ward's\nTequila Gumption\n, and I decided to cross it with the\nAmerican Trilogy\nby replacing the reposado tequila and mezcal duo with bonded Bourbon and apple brandy. Utilizing a Mr. Potato Head swap seemed like a perfect tribute to Phil. The drink I dubbed American Gumption began with an orange and nutty cherry bouquet. Next, a rich sip led into Bourbon, apple, and nutty cherry flavors on the swallow with a clove and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OjwzXeARkTHH1C9guOS7hjARBn-Yd7JFOIFjmKXfTBHcAMQGoaKiSIh9yPb8mUE3hA-TI-OVS4V26qfqWaMNQav2iJrfHDR0XLx1TnYPDtgrxTKB3KqPk0N25iERr_7f-iDiHjGO1GW8wtBtHvpuWMXqEBqFSGBsABZe9BniTgEIeCbObdHYMlS1rw/s320/americangumption_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OjwzXeARkTHH1C9guOS7hjARBn-Yd7JFOIFjmKXfTBHcAMQGoaKiSIh9yPb8mUE3hA-TI-OVS4V26qfqWaMNQav2iJrfHDR0XLx1TnYPDtgrxTKB3KqPk0N25iERr_7f-iDiHjGO1GW8wtBtHvpuWMXqEBqFSGBsABZe9BniTgEIeCbObdHYMlS1rw/s800/americangumption_ig400.jpg", "comment_count": 0 }, { "title": "breaking dawn", "url": "https://cocktailvirgin.blogspot.com/2023/06/breaking-dawn.html", "published": "2023-06-18T08:00:00.047-04:00", "updated": "2023-06-18T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sean Thibodeaux", "source": "St. Charles Exchange", "year": 2014 }, "categories": [ "kahlua", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Evan Williams Bonded)", "1 oz Coffee Liqueur (Kahlua)", "1 oz Punt e Mes" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a cherry. This is a shaken instead of stirred drink to induce a foamy head.", "body_text": "1 oz Bourbon (Evan Williams Bonded)\n1 oz Coffee Liqueur (Kahlua)\n1 oz Punt e Mes\nShake with ice, strain into a cocktail coupe, and garnish with a cherry. This is a shaken instead of stirred drink to induce a foamy head.\nTwo Mondays ago, I spotted on\nKindred Cocktails\na recipe published in\nImbibe Magazine\nin 2014 called the Breaking Dawn. The drink was crafted by Sean Thibodeaux at the St. Charles Exchange in Louisville, and the combination with Bourbon reminded me of the smoky Scotch-based\nJoe Camel\nthat I enjoyed a few weeks ago as well as a Punt e Mes-embittered\nRevolver\n. Once prepared, the Breaking Dawn rose to the nose with grape and roast notes. Next, the grape continued on into the sip where it was chased by Bourbon, coffee, roast, and bitter herbal notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7Mt6EWFJCnIRo94A9HCFzkhezfgvdlaBfih5U2CAJ4LkLpOSRSZwUtdfqNf8bBsNacpj-LPcScVF70-Qms7UmjEfmULcHYyK2tWGTzM-p7OpoH_WpouLodo1orC0M8uXmKoSzNhi1tGP6gCvwj2hFoAf_wNxLjaF-w98P-kTNwfankxA54Q6WFl1fg/s320/breakingdawn7538.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7Mt6EWFJCnIRo94A9HCFzkhezfgvdlaBfih5U2CAJ4LkLpOSRSZwUtdfqNf8bBsNacpj-LPcScVF70-Qms7UmjEfmULcHYyK2tWGTzM-p7OpoH_WpouLodo1orC0M8uXmKoSzNhi1tGP6gCvwj2hFoAf_wNxLjaF-w98P-kTNwfankxA54Q6WFl1fg/s800/breakingdawn7538.jpg", "comment_count": 0 }, { "title": "anchor-faced", "url": "https://cocktailvirgin.blogspot.com/2023/06/anchor-faced.html", "published": "2023-06-19T08:00:00.042-04:00", "updated": "2023-06-19T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (aromatic)", "creme de banane", "rum", "sherry" ], "ingredients": [ "2 oz Smith & Cross Rum", "3/4 oz Lustau East India Solera Sherry", "3/8 oz Amaro Ciociaro", "3/8 oz Crème de Banane (Tempus Fugit)", "2 dash Dale DeGroff's Pimento Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Smith & Cross Rum\n3/4 oz Lustau East India Solera Sherry\n3/8 oz Amaro Ciociaro\n3/8 oz Crème de Banane (Tempus Fugit)\n2 dash Dale DeGroff's Pimento Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nAfter writing up the\nBlue Plate Special\n, I latched onto the Ciociaro-banana liqueur combination. I took it in a funky rum direction and tried to fit it into the\n.38 Special\n's structure, but it was still rather aggressive. I  then utilized some cream sherry to tame it, and I added accents with allspice bitters. For a name, I dubbed this one Anchor-Faced which is a slang term for someone who is extremely enthusiastic to be in the British Royal Navy. Here, the Anchor-Faced proffered orange, caramel, and rum funk aromas. Next, grape and caramel notes on the sip enlisted funky rum and tropical banana-orange flavors on the swallow with an allspice and funk finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopMcM5hi8u9vBK2EKf1xAyZkKHBdm7XrlOTA_qQrczzvOV2xgJsFC07naGkd6kmnMXj9JIKKHuGaXHa2kpKhY7kUpUUI051p0AGSUlhQ_muhrldEz2Q0Be5XChoctlfiwzffflg4UmYIqlpsCdUIEVrrAG4YzYQnIKni0UwPGJwHgjWivfxLcyKYZag/s320/anchorfaced7541.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopMcM5hi8u9vBK2EKf1xAyZkKHBdm7XrlOTA_qQrczzvOV2xgJsFC07naGkd6kmnMXj9JIKKHuGaXHa2kpKhY7kUpUUI051p0AGSUlhQ_muhrldEz2Q0Be5XChoctlfiwzffflg4UmYIqlpsCdUIEVrrAG4YzYQnIKni0UwPGJwHgjWivfxLcyKYZag/s800/anchorfaced7541.jpg", "comment_count": 0 }, { "title": "indecent proposal", "url": "https://cocktailvirgin.blogspot.com/2023/06/indecent-proposal.html", "published": "2023-06-20T08:00:00.048-04:00", "updated": "2023-06-20T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Pouring Ribbons", "year": 2014 }, "categories": [ "amaro", "cynar", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "3/4 oz Cocchi Sweet Vermouth", "1/2 oz Amaro Nardini", "1/2 oz Cynar", "6-8 leaf Mint" ], "instructions": "Stir with ice, strain into a double old fashioned with a large ice cube, and garnish with a mint sprig.", "body_text": "1 oz Rittenhouse Rye\n3/4 oz Cocchi Sweet Vermouth\n1/2 oz Amaro Nardini\n1/2 oz Cynar\n6-8 leaf Mint\nStir with ice, strain into a double old fashioned with a large ice cube, and garnish with a mint sprig.\nTwo Tuesdays ago, I uncovered online flashcards for Pouring Ribbons in Manhattan, and I decided to make the Indecent Proposal from their Fall 2014 menu. It came across like a\nLittle Italy\nwith Amaro Nardini and mint, so I was intrigued. I knew that Amaro Nardini has worked well with Cynar in the past in the\nBlade of Destiny\nas well as with mint aromas and flavors in the\nMidnight Mountain\nand\nStigmata\n. Moreover, Cynar has blossomed with mint in several recipes including the\nDeep Six\nand\nArt of Choke\n. Therefore, I set to mixing.\nIn the glass, the Indecent Proposal's mint garnish contributed to the nose over caramel notes from the amari. Next, grape and caramel on the sip solicited rye, herbal, bitter, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrYJdzzqX1F0zKziZClTnFk6bLVjG-o4tHDFGvipXtxeAB-cfa2icM1svRGffAwNyOIZChiz0jcAmxELZKKo2dTeYgJs66H0F_QdE9r9EHw4zJmXmqNMTgs4iPE4lYajhvQKLWdlFUzD0RcMPEp8SA2YQdGawvMvWZ2ZrKtYLZnSnowZ4MYr3jou7XQ/s320/indecentproposal_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrYJdzzqX1F0zKziZClTnFk6bLVjG-o4tHDFGvipXtxeAB-cfa2icM1svRGffAwNyOIZChiz0jcAmxELZKKo2dTeYgJs66H0F_QdE9r9EHw4zJmXmqNMTgs4iPE4lYajhvQKLWdlFUzD0RcMPEp8SA2YQdGawvMvWZ2ZrKtYLZnSnowZ4MYr3jou7XQ/s800/indecentproposal_ig400.jpg", "comment_count": 0 }, { "title": "exile on main st", "url": "https://cocktailvirgin.blogspot.com/2023/06/exile-on-main-st.html", "published": "2023-06-21T08:00:00.066-04:00", "updated": "2023-06-21T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Pouring Ribbons", "year": 2014 }, "categories": [ "amaro", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "rum", "rum (white)" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac", "1/2 oz El Dorado 3 Year Rum (Privateer Silver)", "1/2 oz Scarlet Ibis Rum (Guardians Trinidad)", "1 oz Cardamaro", "1/4 oz Benedictine", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 oz Pierre Ferrand 1840 Cognac\n1/2 oz El Dorado 3 Year Rum (Privateer Silver)\n1/2 oz Scarlet Ibis Rum (Guardians Trinidad)\n1 oz Cardamaro\n1/4 oz Benedictine\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I returned to the Pouring Ribbons flashcard set and selected the Exile on Main St from their Fall 2014 menu. The Cardamaro-Benedictine duo in this Vieux Carré riff reminded me of Joaquin Simo's\nMidnight Mass\nat Death & Co. before he went on to open Pouring Ribbons a few years later in September of 2012. The drink named after a Rolling Stones album began with a lemon, caramel, and rum bouquet. Next, grape and caramel on the sip departed to Cognac, rum, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpt65J3Xa90y0hoEBCX9nzFWhItON57bbgX5dGhrAo4ZYiruICPGicfBYic3nMiDEAZnQjhaYVLVBtkGCOgH2zjeWeeWCjxxrKYfw74NhLaWog9FmamnsvytidSW00Noqq2nRncU_E5kmc72bDpJ7mgWiOMWYY2JPK_IiwnxIYsTMIkJDC3YNQ7TtLAw/s320/exileonmainst_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpt65J3Xa90y0hoEBCX9nzFWhItON57bbgX5dGhrAo4ZYiruICPGicfBYic3nMiDEAZnQjhaYVLVBtkGCOgH2zjeWeeWCjxxrKYfw74NhLaWog9FmamnsvytidSW00Noqq2nRncU_E5kmc72bDpJ7mgWiOMWYY2JPK_IiwnxIYsTMIkJDC3YNQ7TtLAw/s800/exileonmainst_ig400.jpg", "comment_count": 0 }, { "title": "jubilee street", "url": "https://cocktailvirgin.blogspot.com/2023/06/jubilee-street.html", "published": "2023-06-22T08:00:00.050-04:00", "updated": "2023-06-22T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Richard Boccato", "source": "Dutch Kills", "year": null }, "categories": [ "amaro", "maple syrup", "pimento dram", "whiskey" ], "ingredients": [ "1 1/2 oz Van Brunt Still House American Whiskey (Old Overholt 86°)", "1/2 oz Amaro Montenegro", "1/8+ oz Maple Syrup", "1/8 oz Allspice Dram (Hamilton's)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 1/2 oz Van Brunt Still House American Whiskey (Old Overholt 86°)\n1/2 oz Amaro Montenegro\n1/8+ oz Maple Syrup\n1/8 oz Allspice Dram (Hamilton's)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Thursdays ago, I was perusing\nKindred Cocktails\nwhen I came across the Jubilee Street created by Richard Boccato at Dutch Kills in Long Island City, NY, and published in Gary Regan's\n101 Best New Cocktails Vol. 4\n(the same volume that contains my\nChutes and Ladders\n). Overall, the idea reminded me of\nThe Sherpa\nalso crafted at Dutch Kills that was whiskey, allspice dram, and curaçao with the last element here being Amaro Montenegro and maple syrup. While I did not have the Van Brunt four grain whiskey that the bar used, I figured that Old Overholt would work in a pinch in this drink possibly named after a Nick Cave song.\nOnce prepared, the Jubilee Street proffered a lemon, maple, and hint of clementine to the nose. Next, a slightly citrus-noted sip flowed into whiskey, orange, maple, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUKFN0mlGJTk6_kIb3SitXuYADvER68NZf8BsNvLmo11UJjyOUSNQ-jKm6ARIMy8-Y8SlFT9QmCi6-mTm_oeD-YvCXTjnPbT8oOVSOb5NQQmNZc6Y5-lgZbnt4h5KCv78hzUo2PBPh1CLBA0lpv4DpJeaOuUMSWuxuCKtTTO8a-xJMp9GLSpQVDfp6w/s320/jubileestreet7546.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUKFN0mlGJTk6_kIb3SitXuYADvER68NZf8BsNvLmo11UJjyOUSNQ-jKm6ARIMy8-Y8SlFT9QmCi6-mTm_oeD-YvCXTjnPbT8oOVSOb5NQQmNZc6Y5-lgZbnt4h5KCv78hzUo2PBPh1CLBA0lpv4DpJeaOuUMSWuxuCKtTTO8a-xJMp9GLSpQVDfp6w/s800/jubileestreet7546.jpg", "comment_count": 0 }, { "title": "formal wednesdays", "url": "https://cocktailvirgin.blogspot.com/2023/06/formal-wednesdays.html", "published": "2023-06-23T08:00:00.042-04:00", "updated": "2023-07-22T14:47:32.192-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": null }, "categories": [ "cachaça", "grenadine", "lemon juice", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Henry McKenna Bonded Bourbon (Evan Williams Bonded)", "1 1/2 oz Punt e Mes", "3/4 oz Novo Fogo Aged Cachaça (Salinas Umburana)", "1/8 oz Lemon Juice", "1/8 oz Grenadine" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Henry McKenna Bonded Bourbon (Evan Williams Bonded)\n1 1/2 oz Punt e Mes\n3/4 oz Novo Fogo Aged Cachaça (Salinas Umburana)\n1/8 oz Lemon Juice\n1/8 oz Grenadine\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Fridays ago, I returned to the online flashcard set from the Paper Plane in Atlanta, and I landed upon the Formal Wednesdays that sort of reminded me of the\nLittle Giuseppe\nwith the heavy Punt e Mes pour and a barspoon of lemon juice. The pairing of Bourbon and cachaça was one that I had only experienced in the\nHonor Amongst Thieves\n, so I was curious to try it here in this\nMaloney-style Manhattan\n(minus the apricot liqueur rinse). In the glass, the Formal Wednesdays greeted the senses with a lemon, grape, and floral wood bouquet. Next, grape and berry notes on the sip gave way to Bourbon, fruity, woody spice, herbal, and grape flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoaKPaw0_0EOroYQBwtHSeh0DtSbu5Ed2aOoDW9M0C3Vq1KEU9S4pO1e_97IqxenlOGiQb8aDHBI3QDBEFQxVBLLyeegXnc6bLFuNiKtgF9ZkK_Eh9aO_4lCn1WeMsKDjzOuxNbIEl-F2fnYRyoVTa9BkbvPYdpDNR_ySOlbCGrGThLGSMzj1wWFr24zX/s320/formalwednesdays7549.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoaKPaw0_0EOroYQBwtHSeh0DtSbu5Ed2aOoDW9M0C3Vq1KEU9S4pO1e_97IqxenlOGiQb8aDHBI3QDBEFQxVBLLyeegXnc6bLFuNiKtgF9ZkK_Eh9aO_4lCn1WeMsKDjzOuxNbIEl-F2fnYRyoVTa9BkbvPYdpDNR_ySOlbCGrGThLGSMzj1wWFr24zX/s800/formalwednesdays7549.jpg", "comment_count": 0 }, { "title": "divine wind", "url": "https://cocktailvirgin.blogspot.com/2023/06/divine-wind.html", "published": "2023-06-24T08:00:00.031-04:00", "updated": "2023-07-22T14:47:16.791-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": 2014 }, "categories": [ "aquavit", "bitters (other)", "cynar", "maraschino", "punt e mes" ], "ingredients": [ "1 oz Linie Aquavit", "3/4 oz Cynar", "1/2 oz Punt e Mes", "1/4 oz Luxardo Maraschino", "1 dash Celery Bitters (Bitter Truth)" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.", "body_text": "1 oz Linie Aquavit\n3/4 oz Cynar\n1/2 oz Punt e Mes\n1/4 oz Luxardo Maraschino\n1 dash Celery Bitters (Bitter Truth)\nStir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.\nTwo Saturdays ago, I returned to the Atlanta's Paper Plane online flashcards and came across the Divine Wind from their February 2014 cocktail menu. It was described as a riff on the\nTailspin\n, and it reminded me of the\nNorwegian Negroni\ngiven the aquavit and Cynar. In the glass, the Divine Wind whispered lemon, caramel, and grape aromas to the nose. Next, the caramel and grape continued on into the sip where it was chased by caraway, nutty cherry, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-P52CjD4mlnpw3RHdcDCdprmL4dqyTiJoRxoJSf5ygie0JjAgw9Ncg_wBXJObxCrWS1PkzSctI2JfNRiXjfAvT8M7YZt9VIA499l3OVWA0RRWvqt7p3SydWt45XHNX6mXvP3bct8BKvTIrhwJuZ2qnz-AqQvPOZ56HO0aElZr3Grls9M8sMqR78lZEg-k/s320/dividewind_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-P52CjD4mlnpw3RHdcDCdprmL4dqyTiJoRxoJSf5ygie0JjAgw9Ncg_wBXJObxCrWS1PkzSctI2JfNRiXjfAvT8M7YZt9VIA499l3OVWA0RRWvqt7p3SydWt45XHNX6mXvP3bct8BKvTIrhwJuZ2qnz-AqQvPOZ56HO0aElZr3Grls9M8sMqR78lZEg-k/s800/dividewind_ig400.jpg", "comment_count": 0 }, { "title": "welterweight", "url": "https://cocktailvirgin.blogspot.com/2023/06/welterweight.html", "published": "2023-06-25T08:00:00.037-04:00", "updated": "2023-06-25T08:00:00.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Lion Lion", "year": 2018 }, "categories": [ "aperol", "rum (white)", "sherry" ], "ingredients": [ "1 1/2 oz White Rum (Privateer)", "3/4 oz Amontillado Sherry (Lustau)", "3/4 oz Aperol" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz White Rum (Privateer)\n3/4 oz Amontillado Sherry (Lustau)\n3/4 oz Aperol\nStir with ice and strain into a coupe glass.\nTwo Sundays ago, I found my evening's cocktail on the\nBartender's Choice\napp, namely the Welterweight by Zachary Gelnaw-Rubin at Lion Lion in 2018. While the drink was described as \"loosely reminiscent of an\nEl Presidente\n,\" the combination of rum, sherry, and Aperol reminded me of Don Lee's\nSargasso\nat PDT but here with a less funky rum and a drier sherry. Once stirred and strained, the Welterweight hit with an orange aroma darkened by oxidized sherry notes. Next, grape and nectarine on the sip pivoted to rum, nutty, and peach flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh92CwjMKwLJFeOUwwJv6oOMp0T6WoJaTFbUqh40uY9WpyGdF9vODodm2zhNThXsbIx__YKAWOEV07rJzc7X6PuASJBydiYdqssW17_UTX93jAs9SLiRLFPNRQBjFHoRAmi0r0p-ny6cX5JKrVBStqZrTDLBYVBcuy7dN9UlfT0_mzYQwm1YKPDH2sf9e-/s320/welterweight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh92CwjMKwLJFeOUwwJv6oOMp0T6WoJaTFbUqh40uY9WpyGdF9vODodm2zhNThXsbIx__YKAWOEV07rJzc7X6PuASJBydiYdqssW17_UTX93jAs9SLiRLFPNRQBjFHoRAmi0r0p-ny6cX5JKrVBStqZrTDLBYVBcuy7dN9UlfT0_mzYQwm1YKPDH2sf9e-/s800/welterweight_ig400.jpg", "comment_count": 0 }, { "title": "fernet cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/06/fernet-cocktail.html", "published": "2023-06-26T08:00:00.084-04:00", "updated": "2023-06-26T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Louis Muckensturm", "source": "Louis' Mixed Drinks", "year": 1906 }, "categories": [ "curacao", "fernet-branca", "vermouth (sweet)" ], "ingredients": [ "2 liqueur glass Italian Vermouth (2 oz Cocchi Sweet)", "1 liqueur glass Fernet Branca (1 oz)", "2 dash Curaçao (1/4 oz Pierre Ferrand Dry)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "2 liqueur glass Italian Vermouth (2 oz Cocchi Sweet)\n1 liqueur glass Fernet Branca (1 oz)\n2 dash Curaçao (1/4 oz Pierre Ferrand Dry)\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago, a guest came into my bar earlier that night, and in conversation she mentioned that she inherited her parents' signed copies of a cocktail book and the associated cooking book published circa 1910. When she described how her parents got them signed at Harvard where a classmate had written them, I figured that the Boston connection and the timeframe could be author Louis Muckensturm. Louis was not a student at Harvard though; however, he moved to Boston from New York City in 1897 to work at the Hotel Marliave and later opened up his own spot Café Louis in 1908. When I showed her a photo of the\nLouis' Mixed Drinks\ncover from 1906, she lit up and concluded that was it plus the food one had a similar cover. Louis wrote two food books –\nLouis' Salads & Chafing Dishes\nfrom 1906 and\nLouis' Every Woman's Cook Book\nfrom 1910 – but it appeared that only the latter had a comparable cover to the drink volume not to mention the matching year to her recollection. I was unaware of Louis' food books that he put out akin to Charles H. Baker Jr.'s two food-drink duos.\nTherefore, when I got home, I pulled out my reprint of\nLouis' Mixed Drinks\nand landed upon the Fernet Cocktail that reminded me of the\nAppetizer à l'Italienne\n(my\nthoughts\non that drink appeared 6 months ago in\nImbibe Magazine\n). In a way, the aromatized wine, Fernet, and curaçao reminded me of an abstract\nDon't Give Up the Ship\n. Once mixed, the Fernet Cocktail showcased a grape, minty, and menthol aroma. Next, grape and caramel with a hint of orange on the sip flowed into grape, bitter herbal, and menthol flavors on the swallow with an orange-gentian finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLsF4wuDv4qzQllSe6d2MuPZ8ntmtsrSKBMJecgFc8tlUvM-K4E3PrO8EwPjtNaoDS2YywUDSeW-wvrHIvm-CVBzUj4qRkuVrk6_lv_FGwR2ZimP-HCRKXJA9S0SI3ptW7ZWQmf12CLuLgNs9wDdNhaiNmdVNGBnxPfYNN1y91IW-8TbD5dOb31DWMrRB/s320/fernetcocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLsF4wuDv4qzQllSe6d2MuPZ8ntmtsrSKBMJecgFc8tlUvM-K4E3PrO8EwPjtNaoDS2YywUDSeW-wvrHIvm-CVBzUj4qRkuVrk6_lv_FGwR2ZimP-HCRKXJA9S0SI3ptW7ZWQmf12CLuLgNs9wDdNhaiNmdVNGBnxPfYNN1y91IW-8TbD5dOb31DWMrRB/s800/fernetcocktail_ig400.jpg", "comment_count": 0 }, { "title": "jupiter cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/06/jupiter-cocktail.html", "published": "2023-06-27T08:00:00.047-04:00", "updated": "2023-06-27T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Savoy Cocktail Book", "year": 1930 }, "categories": [ "creme de violette", "gin", "orange juice", "vermouth (dry)" ], "ingredients": [ "2/3 Dry Gin (2 oz Beefeater)", "1/3 French Vermouth (1 oz Noilly Prat Dry)", "1 tsp Parfait Amour (1/4 oz Marie Brizard)", "1 tsp Orange Juice (1/4 oz)" ], "instructions": "Shake (stir) with ice and strain into a cocktail glass.", "body_text": "2/3 Dry Gin (2 oz Beefeater)\n1/3 French Vermouth (1 oz Noilly Prat Dry)\n1 tsp Parfait Amour (1/4 oz Marie Brizard)\n1 tsp Orange Juice (1/4 oz)\nShake (stir) with ice and strain into a cocktail glass.\nAfter I entered the\nSiege of Havana\ninto the\nKindred Cocktails\ndatabase, the site recommended the Jupiter Cocktail from the 1930\nSavoy Cocktail Book\nas a related recipe. I was surprised that I had never made it before, and figured it would be a good reason to dust off our 16 year old bottle of Parfait Amour perhaps last used in\n2018\nand purchased before crème de violette was available in the United States. I believe that I first became aware of the recipe in Ted Haigh's\nVintage Spirits and Forgotten Cocktails\nbook, and there he described it as \"the finest use of the arcane nineteenth-century liqueur Parfait Amour ever created.\" He also went on to warn of using too heavy of a pour of the stuff since the \"combination of grape jellybeans and marshmallows\" can take over a drink. Once prepared, the Jupiter gave forth a pine, vanilla, and floral bouquet to the nose. Next, a semi-crisp sip was upstaged by gin, orange, vanilla, bubblegum, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiOJzpdgNofdcqLTohPCHaO3QobiAzDwo0AWfMPaZ4bC-UY0oIP6gG1wNbDtsBW4ZXp7xB3qSC_ov6_KmHiIy4STG5Y5ru3ttvAqrmlkFGAP1BAX0yj5ZVxi_3Kq2aQQ8a22Ob64KLAHpjKvu9cmskDBi9BR8o01jMTY0r3ILyb3k9rFkoulk9tr9XbVF/s320/jupiter7557.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiOJzpdgNofdcqLTohPCHaO3QobiAzDwo0AWfMPaZ4bC-UY0oIP6gG1wNbDtsBW4ZXp7xB3qSC_ov6_KmHiIy4STG5Y5ru3ttvAqrmlkFGAP1BAX0yj5ZVxi_3Kq2aQQ8a22Ob64KLAHpjKvu9cmskDBi9BR8o01jMTY0r3ILyb3k9rFkoulk9tr9XbVF/s800/jupiter7557.jpg", "comment_count": 0 }, { "title": "in bloom", "url": "https://cocktailvirgin.blogspot.com/2023/06/in-bloom.html", "published": "2023-06-28T08:00:00.032-04:00", "updated": "2023-07-22T14:46:55.093-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul Calvert", "source": "Pura Vida", "year": 2012 }, "categories": [ "campari", "mezcal", "st. germain", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Del Maguey Mezcal Vida", "3/4 oz Carpano Sweet Vermouth (Cocchi)", "1/4 oz Campari", "1/4 oz St. Germain (St. Elder)" ], "instructions": "Stir with ice, strain into a cocktail coupe rinsed with rose water, and garnish with orange oil from a twist.", "body_text": "1 1/4 oz Del Maguey Mezcal Vida\n3/4 oz Carpano Sweet Vermouth (Cocchi)\n1/4 oz Campari\n1/4 oz St. Germain (St. Elder)\nStir with ice, strain into a cocktail coupe rinsed with rose water, and garnish with orange oil from a twist.\nTwo Wednesdays ago, I returned to the online flashcard set for the Paper Plane in Atlanta, and I landed upon the In Bloom from the April 2014 menu. I later learned via\nKindred Cocktails\nthat it had been created in 2012 by Paul Calvert at Pura Vida in Atlanta previous to his working at the Paper Plane. Once prepared, the In Bloom gave forth a smoke, orange oil and rose aroma. Next, grape with fruity notes on the sip blossomed into vegetal, smoke, and bitter orange-floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjPkLx7vcm-F-krL6mr4GSGqyyFAj3wE_tVJlgmHs11lA8wWgWh0gk-WXin9vJrE-6x_eV8tOI-gzDpI3MzoNLPSyYuCDZc7kZsPb2GMmoexFKfUz6YpQ8_oSoqpQpA9TeXUOi7tjyg035XM035GPFCNll3M7JlNtlHMtwI213djeycaXKPHIa05-C_R5/s320/inbloom7559.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjPkLx7vcm-F-krL6mr4GSGqyyFAj3wE_tVJlgmHs11lA8wWgWh0gk-WXin9vJrE-6x_eV8tOI-gzDpI3MzoNLPSyYuCDZc7kZsPb2GMmoexFKfUz6YpQ8_oSoqpQpA9TeXUOi7tjyg035XM035GPFCNll3M7JlNtlHMtwI213djeycaXKPHIa05-C_R5/s800/inbloom7559.jpg", "comment_count": 0 }, { "title": "pine tavern road", "url": "https://cocktailvirgin.blogspot.com/2023/06/pine-tavern-road.html", "published": "2023-06-29T08:00:00.045-04:00", "updated": "2023-06-29T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Seamstress", "year": 2015 }, "categories": [ "amaro", "benedictine", "bitters (Angostura)", "sherry", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Jim Beam Bonded Bourbon (Evan Williams Bonded)", "1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Benedictine", "1/4 oz Amaro Meletti", "1/4 oz Walnut Liqueur (Russo Nocino)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a glass; the recipe did not specify a serving style, so I served it in an old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Jim Beam Bonded Bourbon (Evan Williams Bonded)\n1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Benedictine\n1/4 oz Amaro Meletti\n1/4 oz Walnut Liqueur (Russo Nocino)\n2 dash Angostura Bitters\nStir with ice and strain into a glass; the recipe did not specify a serving style, so I served it in an old fashioned glass with a large ice cube.\nTwo Thursdays ago, I turned to an online flashcard set that included the opening 2015 menu at Seamstress in Manhattan. The recipe I selected was the Pine Tavern Road that had the walnut liqueur-Benedictine combination found in the\nStorm King\nand\nSentimental Gentleman\nand the walnut liqueur-oxidized sherry duo utilized in the\nJuglans Regia\nand\nFolly Ruins\n. Once prepared, the Pine Tavern Road traveled to the nose with nutty sherry and walnut aromas rounded off with caramel-herbal notes. Next, grape and caramel on the sip exchanged for Bourbon, walnut, and herbal flavors on the swallow with an allspice and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ83_juFkXBpa0hZ7qjjUODl4V41URQ4lsaFFL3dLoYGqQduXsQxpjwQvPW7iR8ctxua-7uXFCwpTlke-OAjGSXj4c69LTzBXdUEpUqgesCs162vL2bEI-WF_hMuhwnurAVfyvvEGxQBaeyp5koT2K_EKf-VMhagO_lH-gTnFe544GaZxLfeZTXmbRRwCK/s320/pinetavernroad_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ83_juFkXBpa0hZ7qjjUODl4V41URQ4lsaFFL3dLoYGqQduXsQxpjwQvPW7iR8ctxua-7uXFCwpTlke-OAjGSXj4c69LTzBXdUEpUqgesCs162vL2bEI-WF_hMuhwnurAVfyvvEGxQBaeyp5koT2K_EKf-VMhagO_lH-gTnFe544GaZxLfeZTXmbRRwCK/s800/pinetavernroad_ig400.jpg", "comment_count": 0 }, { "title": "mance rayder", "url": "https://cocktailvirgin.blogspot.com/2023/06/mance-rayder.html", "published": "2023-06-30T08:00:00.056-04:00", "updated": "2023-06-30T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "cointreau", "mezcal", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Mezcal (Del Maguey Vida)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Cointreau", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Mezcal (Del Maguey Vida)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Cointreau\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Fridays, I opened up the\nBartender's Choice\napp, and I spotted the Mance Rayder as \"an agave Manhattan with a little Cointreau\" crafted by Erick Castro in 2013 at Polite Provisions in San Diego. Erick named the drink after \"after one of the coolest characters from Game of Thrones\" (via his\nBartender at Large\nsite's blog), and he described it as \"an unruly drink that still has an underlying sophistication\" (via\nBon Appétit\n). In the glass, it conjured up lemon, smoke, and vegetal aromas. Next, grape and orange notes on the sip transformed into smoke, agave, and orange flavors on the swallow with cinnamon, orange, and clove elements on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUVLbhsA-DwwvypsYZp2Rg4WyAEotrkZVaHNe9K1fyIEb0OLDdlkylgUf3OP5tMSTOR45troHYMuePhZBO0g7T6krkq3XajKkInUENeBq3lQ0h-I6uCE6tQ4n-TcSOeRfejogBjaWOjStUu5u95JFXLu36F62ZEhXPhXcNisc2oj1s6fx_G82UESSTBLa/s320/manceryder_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUVLbhsA-DwwvypsYZp2Rg4WyAEotrkZVaHNe9K1fyIEb0OLDdlkylgUf3OP5tMSTOR45troHYMuePhZBO0g7T6krkq3XajKkInUENeBq3lQ0h-I6uCE6tQ4n-TcSOeRfejogBjaWOjStUu5u95JFXLu36F62ZEhXPhXcNisc2oj1s6fx_G82UESSTBLa/s800/manceryder_ig400.jpg", "comment_count": 0 }, { "title": "classic mob movie", "url": "https://cocktailvirgin.blogspot.com/2023/07/classic-mob-movie.html", "published": "2023-07-01T08:00:00.078-04:00", "updated": "2023-07-01T08:00:00.154-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Dave Simmons", "source": "The Anderson", "year": null }, "categories": [ "amaretto", "bitters (Angostura)", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Glenlivet Founder's Reserve Scotch (Famous Grouse)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Amaretto (Disaronno)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with 2 cherries on a pick and with orange oil from a twist.", "body_text": "2 oz Glenlivet Founder's Reserve Scotch (Famous Grouse)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Amaretto (Disaronno)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with 2 cherries on a pick and with orange oil from a twist.\nTwo Saturdays ago, I opened up my new purchase of Gabriel Fernando Urrutia's\nMiami Cocktails\nbook and came upon the\nGodfather\nriff called the Classic Mob Movie. The recipe was crafted by Dave Simmons at The Anderson, and its call for two cherries reminded me of the garnish lore of how two olives in a Martini has been considered a warning from the bartender that a mobster is out to get them. Audrey Saunders'\nLittle Italy\nrecipe has been frequently written as having two cherries as a garnish (although not the Robert Simonson recipe that I utilized on the blog earlier this year), so perhaps this was a nod to that modern classic or a similar aesthetic utilized. (* see post note below)\nThe Classic Mob Movie began with an apricot-almond and orange oil aroma. Next, the vermouth's grape on the sip was a delightful addition to the classic, and this was pursued by Scotch, dried fruit, and almond flavors on the swallow with an allspice finish.\nPostnote:\nAfter writing this out, I contacted Audrey on\nTwitter\nas to why she went with two. She replied that she \"Always found the whole business of odd number garnish rubbish – instead prefer to go on drink by drink basis. Do we really need 3(!) sugar soaked cherries regardless of how delicious? I think not. Yet one would not suffice. So one for the 1st 1/2 of the drink & one more for the 2nd.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8itpBBDD54BlszF0VsL0UB3xhLSHjgnHq87RkqUPupvPBINYA9Gi9midLf_nvI84f31c8ziZghA4EzxxL-Lp23SbpsJNahO0Z6bv3NY_o-hZ7yuPzeIvu-vSvszIqzeRlajwA8y1Uni52zOnikG96bqwiyTgJckn1XB12QCsOuxVgdp5AvdOUlgw2Z17o/s320/classicmobmovie7565.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8itpBBDD54BlszF0VsL0UB3xhLSHjgnHq87RkqUPupvPBINYA9Gi9midLf_nvI84f31c8ziZghA4EzxxL-Lp23SbpsJNahO0Z6bv3NY_o-hZ7yuPzeIvu-vSvszIqzeRlajwA8y1Uni52zOnikG96bqwiyTgJckn1XB12QCsOuxVgdp5AvdOUlgw2Z17o/s800/classicmobmovie7565.jpg", "comment_count": 0 }, { "title": "bourgeois guilt", "url": "https://cocktailvirgin.blogspot.com/2023/07/bourgeois-guilt.html", "published": "2023-07-02T08:00:00.035-04:00", "updated": "2023-07-02T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Applejack", "source": "Kindred Cocktails", "year": null }, "categories": [ "amer picon", "benedictine", "bitters (other)", "cognac", "walnut liqueur" ], "ingredients": [ "2 oz Pierre Ferrand Ambre Cognac (Du Peyrat Selection)", "1/4 oz Walnut Liqueur (Russo Nocino)", "1/4 oz Benedictine", "1/8 oz Bigallet China-China (1/4 oz Amaro Ciociaro)", "2 dash Fee's Walnut Bitters (4 dash Strongwater Mountain Elixirs)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Pierre Ferrand Ambre Cognac (Du Peyrat Selection)\n1/4 oz Walnut Liqueur (Russo Nocino)\n1/4 oz Benedictine\n1/8 oz Bigallet China-China (1/4 oz Amaro Ciociaro)\n2 dash Fee's Walnut Bitters (4 dash Strongwater Mountain Elixirs)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I was searching through the\nKindred Cocktails\ndatabase when I came across the Bourgeois Guilt created by Chicago home bartender Applejack. With Cognac, walnut liqueur, and Benedictine, it reminded me of my\nPirate's Alley\nbut here with the Amer Picon-like Bigallet China-China and without the split spirit base of Scotch that I included. Once prepared, the Bourgeois Guilt began with an orange and rich Cognac aroma bolsterd by caramel and walnut notes. Next, the caramel continued on into the sip where it got overwhelmed by Cognac, walnut, herbal, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzVzwffD9utPLfMFcqCHpxIOKXfyCm5KYeCaFBdwQehY9P_7QieXPmkTsZRkh8znZLOd32goycCtuUyqjUk_r3E1iDuz3TYkcB91u5z-m3-xztGgbPq_O3wCVXF6gtELXYgrHEM--StHnQw-vPsZKnONx-UrUnDeRAJjf6R4dEMjrwYOvypsUjog9-AM2/s320/bourgeoisguilt_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzVzwffD9utPLfMFcqCHpxIOKXfyCm5KYeCaFBdwQehY9P_7QieXPmkTsZRkh8znZLOd32goycCtuUyqjUk_r3E1iDuz3TYkcB91u5z-m3-xztGgbPq_O3wCVXF6gtELXYgrHEM--StHnQw-vPsZKnONx-UrUnDeRAJjf6R4dEMjrwYOvypsUjog9-AM2/s800/bourgeoisguilt_ig400.jpg", "comment_count": 0 }, { "title": "all bark, all bite", "url": "https://cocktailvirgin.blogspot.com/2023/07/all-bark-all-bite.html", "published": "2023-07-03T08:00:00.043-04:00", "updated": "2023-07-03T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Levi Tyma", "source": "Violet Hour", "year": 2018 }, "categories": [ "fernet-branca", "scotch", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Copper Dog Speyside Blended Malt Scotch (The Glen Grant 16 Year)", "1 oz Wild Turkey 101 Rye (Rittenhouse Bonded)", "1/4 oz Fernet Branca", "1/4 oz Demerara Syrup" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with 2 spritz Laphroaig Scotch (8 drops).", "body_text": "1 oz Copper Dog Speyside Blended Malt Scotch (The Glen Grant 16 Year)\n1 oz Wild Turkey 101 Rye (Rittenhouse Bonded)\n1/4 oz Fernet Branca\n1/4 oz Demerara Syrup\nStir with ice, strain into a double old fashioned glass with ice, and garnish with 2 spritz Laphroaig Scotch (8 drops).\nTwo Mondays ago, I returned to\nThe Bartender's Manifesto\nby Toby Maloney with Emma Janzen and landed on the\nToronto\n-like All Bark, All Bite by Levi Tyma at Chicago's Violet Hour circa 2018. With Scotch elements added in, the All Bark, All Bite launched with a peat smoke aroma. Next, malt notes on the sip slid into rye and sherry-tinged Scotch with light bitter menthol accents on the swallow. Overall, it came across a lot softer than a Toronto.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnUNTfn9YJWnpt7Ci4MuiQ4zQtF6ICxLlYYPHMVnNPvQTV7kZGVr9Yme6FgLxUa9Y51XXF7acIAbuYNpvtQomHLpcoSapRo5Buz1mWWFdknWM2DOtC6fJcNQOp1vU1vwMaumRo90qWOTfsWSClGoFwi5If4-zyaJsfNi3e8hY-0hMrGiCbQ8JCNJBsMxd/s320/allbark_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnUNTfn9YJWnpt7Ci4MuiQ4zQtF6ICxLlYYPHMVnNPvQTV7kZGVr9Yme6FgLxUa9Y51XXF7acIAbuYNpvtQomHLpcoSapRo5Buz1mWWFdknWM2DOtC6fJcNQOp1vU1vwMaumRo90qWOTfsWSClGoFwi5If4-zyaJsfNi3e8hY-0hMrGiCbQ8JCNJBsMxd/s800/allbark_ig400.jpg", "comment_count": 0 }, { "title": "as you wish", "url": "https://cocktailvirgin.blogspot.com/2023/07/as-you-wish.html", "published": "2023-07-04T08:00:00.022-04:00", "updated": "2023-07-04T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Adam LeBeau", "source": "Victoria", "year": 2023 }, "categories": [ "gin", "honey", "lemon juice", "raspberry syrup" ], "ingredients": [ "2 oz Gin (Beefeater)", "1 oz Lemon Juice", "1/2 oz Raspberry Syrup", "1/2 oz Honey Syrup" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a cherry.", "body_text": "2 oz Gin (Beefeater)\n1 oz Lemon Juice\n1/2 oz Raspberry Syrup\n1/2 oz Honey Syrup\nShake with ice, strain into a coupe, and garnish with a cherry.\nTwo Tuesdays ago, my July/August 2023 issue of\nImbibe Magazine\narrived, and I decided to make the Bee's Knees riff As You Wish that was crafted by Adam LeBeau at Victoria in Portland, Oregon. After shaking and straining, the As You Wish approached the nose with a pine and raspberry bouquet. Next, lemon, berry, and honey notes on the sip buzzed into gin, honey, and raspberry flavors on the swallow with a floral and tart berry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindUNGT5C0jU-MhkGfPqv0Ek2CIsFxvmC52TOp0lUC3VXMVNE2neLezBMbpSZ4Y14dsLi5tlq5BYhyqeGl7dPbTcg_r9vYh5XbLIgjnbAHFIqZ9hb50Ag4IBHJDBZ8_BGyo9AGNcJC9Di2UqnNNGQFdgOJgfPvJiJsq4tOslOrqPAy2YDZI3euaxRc9voL/s320/asyouwish_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindUNGT5C0jU-MhkGfPqv0Ek2CIsFxvmC52TOp0lUC3VXMVNE2neLezBMbpSZ4Y14dsLi5tlq5BYhyqeGl7dPbTcg_r9vYh5XbLIgjnbAHFIqZ9hb50Ag4IBHJDBZ8_BGyo9AGNcJC9Di2UqnNNGQFdgOJgfPvJiJsq4tOslOrqPAy2YDZI3euaxRc9voL/s800/asyouwish_ig400.jpg", "comment_count": 0 }, { "title": "neptune's wrath", "url": "https://cocktailvirgin.blogspot.com/2023/07/neptunes-wrath.html", "published": "2023-07-05T08:00:00.030-04:00", "updated": "2023-07-05T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Toby Maloney", "source": "the Violet Hour", "year": 2007 }, "categories": [ "absinthe", "chartreuse (green)", "egg white", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup", "1/4 oz Absinthe (Kübler)", "1 Egg White" ], "instructions": "Shake once with ice and once without ice. Pour 1/4 oz Green Chartreuse into a coupe glass, ignite the Chartreuse, and extinguish by straining the drink over it. strained over flaming Green Chartreuse was alluring, so I began to research it. On", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\n1/4 oz Absinthe (Kübler)\n1 Egg White\nShake once with ice and once without ice. Pour 1/4 oz Green Chartreuse into a coupe glass, ignite the Chartreuse, and extinguish by straining the drink over it.\nTwo Wednesdays ago, I was looking through the\nKindred Cocktails\ndatabase when I came across Neptune's Wrath by Toby Maloney at the Violet Hour in Chicago. The thought of a gin-based\nRattlesnake Cocktail\nstrained over flaming Green Chartreuse was alluring, so I began to research it. On\nDifford's Guide\n, I learned that it was created around 2007, and they poetically describe how \"[t]he foaming surface, green hue of the absinthe, and flaming Chartreuse represents Neptune expressing his fury with a dangerously rough sea.\" In the glass, the Neptune's Wrath proffered an anise aroma from the absinthe. Next, a creamy lemon sip unfurled gin, anise, herbal, and black licorice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCtcViwY7VUYdBHy-YWDrp8KTiG9-6cXXhTGgeyPLgKsewpw9nZuiWLxGFh4RBd3w2cKcHBCdYvNom5Idn9meJXpKG-pxiv2oQwD4a5DxRPE7cC98T94Tt5DE5wnDt1MvREC6Ts_YB65lD_Ng0jvWqsWBdWt4ECg8BkFFoABky2pAWV9oN0PTeNsX5ld5/s320/neptuneswrath_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCtcViwY7VUYdBHy-YWDrp8KTiG9-6cXXhTGgeyPLgKsewpw9nZuiWLxGFh4RBd3w2cKcHBCdYvNom5Idn9meJXpKG-pxiv2oQwD4a5DxRPE7cC98T94Tt5DE5wnDt1MvREC6Ts_YB65lD_Ng0jvWqsWBdWt4ECg8BkFFoABky2pAWV9oN0PTeNsX5ld5/s800/neptuneswrath_ig400.jpg", "comment_count": 0 }, { "title": "cliffhanger", "url": "https://cocktailvirgin.blogspot.com/2023/07/cliffhanger.html", "published": "2023-07-06T08:00:00.035-04:00", "updated": "2023-07-22T14:46:03.281-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": null }, "categories": [ "bitters (other)", "cynar", "fernet-branca", "maraschino", "rum" ], "ingredients": [ "1 1/2 oz El Dorado 12 Year Rum (Diplomatico Reserva Exclusiva)", "3/4 oz Cynar", "1/2 oz Fernet Branca", "1/2 oz Luxardo Maraschino", "1 dash Grapefruit Bitters (Bittercube Jamaica #2)" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz El Dorado 12 Year Rum (Diplomatico Reserva Exclusiva)\n3/4 oz Cynar\n1/2 oz Fernet Branca\n1/2 oz Luxardo Maraschino\n1 dash Grapefruit Bitters (Bittercube Jamaica #2)\nStir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.\nTwo Thursdays ago, I delved back into the online flashcard set from the Paper Plane in Atlanta and landed upon the Cliffhanger that reminded me of the\nAvenue Davenport\nbut with rum instead of American whiskey to support the trio of Cynar, Fernet, and Maraschino. In the glass, the Cliffhanger presented a lemon and nutty Maraschino aroma. Next, caramel and a hint of cherry on the sip clung to dark rum, cherry, bitter, menthol, and vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmAvPP7oNycKz8xnlN8a-AgGbl90ZXUbrDJiebjLT4zLGdmia_85k4kO0RL1prqzFjoU_Ft7AKH7VYDA8MEQHlOM26F06dEdG1jqcrJWS5oAijbjiieYTfvGfCk-qVnQEfIutAAWfLXJ_0bPwfIXLyhHMsDS_YuOuP2QG4ErwqplCrFYJiRuzX-eQbfpt/s320/cliffhanger_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmAvPP7oNycKz8xnlN8a-AgGbl90ZXUbrDJiebjLT4zLGdmia_85k4kO0RL1prqzFjoU_Ft7AKH7VYDA8MEQHlOM26F06dEdG1jqcrJWS5oAijbjiieYTfvGfCk-qVnQEfIutAAWfLXJ_0bPwfIXLyhHMsDS_YuOuP2QG4ErwqplCrFYJiRuzX-eQbfpt/s800/cliffhanger_ig400.jpg", "comment_count": 0 }, { "title": "the hundred pipers", "url": "https://cocktailvirgin.blogspot.com/2023/07/the-hundred-pipers.html", "published": "2023-07-07T08:00:00.045-04:00", "updated": "2024-12-31T13:03:43.623-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michael Madrusan", "source": "Bartender's Choice app", "year": 2012 }, "categories": [ "absinthe", "drambuie", "lillet", "scotch" ], "ingredients": [ "2 oz Scotch (1 1/2 oz Famous Grouse + 1/2 oz Cutty Sark Prohibition)", "1/2 oz Drambuie", "1/2 oz Cocchi Americano", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Scotch (1 1/2 oz Famous Grouse + 1/2 oz Cutty Sark Prohibition)\n1/2 oz Drambuie\n1/2 oz Cocchi Americano\n1 dash Absinthe (12 drop St. George)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Fridays ago, I opened up the\nBartender's Choice\napp and landed upon the Hundred Pipers by Michael Madrusan in 2012. What was described as something \"inspired by a fleeting love affair with the Rusty Nail\" reminded me of a classic called the\nPrince Edward\nof Scotch, Lillet, and Drambuie (2, 3/4, 1/4 oz, respectively, is my preferred recipe) but here with equal parts of Drambuie and Cocchi Americano plus a dash of absinthe. The name most likely refers to the Scottish song and jig attributed to Carolina Nairne circa 1850s based upon the Jacobite Rising of 1745. In the glass, the Hundred Pipers presented a peat smoke, honey, and anise bouquet to the nose. Next, a honey and orchard fruit sip marched towards Scotch, herbal, pear, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3TQQz0n3LRNKIklF8FKqbxfpCXbYtLtWvWIbxY0q0pwthyI5QJkujHtssNLBUazI4kQyzmqJSaSu2WZZPnmH0Dx0vOmqy7ez3CqFHRSXHyPfxWLIm8I3WLCx5rFWryuaYQTAB-U50KU72wlFb2aZWlMpFgD-0ziO4IvW36YBMzGLTRKRiz6k0RPBuJSQ/s320/hundredpipers_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3TQQz0n3LRNKIklF8FKqbxfpCXbYtLtWvWIbxY0q0pwthyI5QJkujHtssNLBUazI4kQyzmqJSaSu2WZZPnmH0Dx0vOmqy7ez3CqFHRSXHyPfxWLIm8I3WLCx5rFWryuaYQTAB-U50KU72wlFb2aZWlMpFgD-0ziO4IvW36YBMzGLTRKRiz6k0RPBuJSQ/s800/hundredpipers_ig400.jpg", "comment_count": 0 }, { "title": "quiet coast", "url": "https://cocktailvirgin.blogspot.com/2023/07/quiet-coast.html", "published": "2023-07-09T08:00:00.043-04:00", "updated": "2023-07-09T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Meaghan Dorman", "source": "Imbibe Magazine", "year": 2023 }, "categories": [ "bitters (other)", "gin", "lemon juice", "licor 43", "lillet" ], "ingredients": [ "1 1/2 oz Bombay Sapphire Premiere Cru Gin (Bombay Sapphire East)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Licor 43", "1/2 oz Lemon Juice", "1 dash Cardamom Bitters (The Bitter House Wife)", "1 dash Saline (1 pinch Salt)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with an edible flower (ornamental pea plant blossom).", "body_text": "1 1/2 oz Bombay Sapphire Premiere Cru Gin (Bombay Sapphire East)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Licor 43\n1/2 oz Lemon Juice\n1 dash Cardamom Bitters (The Bitter House Wife)\n1 dash Saline (1 pinch Salt)\nShake with ice, strain into a cocktail coupe, and garnish with an edible flower (ornamental pea plant blossom).\nTwo Sundays ago, I revisited the July/August 2023 issue of\nImbibe Magazine\nto make another recipe that I had spotted there – namely, the Quiet Coast by Meaghan Dorman of New York City's Raines Law Room and Dear Irving. This gin Sour conjured up a lemon, citrus, and pine aroma. Next, lemon, pear, and nectarine notes on the sip crept up on gin, vanilla, and cardamom flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tyUwd19B6rxj8TGfXEOmu5kqPVmF7FQbqoEnKapG_v2VfWJ2JoCEugiIUH1DMQyrW-NIc5WZc9zEMSKMKu-instaqSPeSSzhRKOhYfYuWCsuBJkieUgUnRVRhPt1e4xBzke6WQAW5K9a_8EBwOsQFyCqsGftIgD4k9cf53IPVeAIH5CcPglPMQHz213w/s320/quietcoast7579.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tyUwd19B6rxj8TGfXEOmu5kqPVmF7FQbqoEnKapG_v2VfWJ2JoCEugiIUH1DMQyrW-NIc5WZc9zEMSKMKu-instaqSPeSSzhRKOhYfYuWCsuBJkieUgUnRVRhPt1e4xBzke6WQAW5K9a_8EBwOsQFyCqsGftIgD4k9cf53IPVeAIH5CcPglPMQHz213w/s800/quietcoast7579.jpg", "comment_count": 0 }, { "title": "six-zero-bravo", "url": "https://cocktailvirgin.blogspot.com/2023/07/six-zero-bravo.html", "published": "2023-07-10T08:00:00.033-04:00", "updated": "2023-07-22T14:45:49.474-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Paper Plane", "year": null }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "lemon juice", "maraschino", "tequila" ], "ingredients": [ "1 1/2 oz Espolon Blanco Tequila (Olmeca Altos)", "3/4 oz Lemon Juice", "1/2 oz Yellow Chartreuse", "1/4 oz Luxardo Maraschino", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a spritz of lavender tincture (3 drop Scrappy's Lavender Bitters).", "body_text": "1 1/2 oz Espolon Blanco Tequila (Olmeca Altos)\n3/4 oz Lemon Juice\n1/2 oz Yellow Chartreuse\n1/4 oz Luxardo Maraschino\n1 dash Orange Bitters (Angostura Orange)\nShake with ice, strain into a coupe glass, and garnish with a spritz of lavender tincture (3 drop Scrappy's Lavender Bitters).\nTwo Mondays ago, I sought out the night's drink in Atlanta's Paper Plane online flashcard set that I found, and I landed on the Six-Zero-Bravo that was an\nAviation\nriff that reminded me of a tequila-based\nRefined Speech\n. Once prepared, the Six-Zero-Bravo perhaps named after the Damien Lewis book based on the Iraqi war showcased a vegetal, nutty cherry, and floral aroma. Next, lemon and a hint of cherry on the sip flew into tequila, herbal, nutty, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRBzAAO5yqwHnhIA_QzYRPk2T_zPV1t3UE2Ln5DDcybU6tI3kKjVxMeqgf4-vVAeSJbojse7zZ8hP5Sa9mCp10RuBZ3rE4gTEO1aiYiDFSsBm_GiUPzJrokQYG8K7zhwrXu0hkpXVOclz_cg45XkB-xgYrmDvFaF5JLc1v-8wHHUYVEYU7mHhJdWj0ykw/s320/sixzerobravo7581.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRBzAAO5yqwHnhIA_QzYRPk2T_zPV1t3UE2Ln5DDcybU6tI3kKjVxMeqgf4-vVAeSJbojse7zZ8hP5Sa9mCp10RuBZ3rE4gTEO1aiYiDFSsBm_GiUPzJrokQYG8K7zhwrXu0hkpXVOclz_cg45XkB-xgYrmDvFaF5JLc1v-8wHHUYVEYU7mHhJdWj0ykw/s800/sixzerobravo7581.jpg", "comment_count": 0 }, { "title": "lowest branch", "url": "https://cocktailvirgin.blogspot.com/2023/07/lowest-branch.html", "published": "2023-07-11T08:00:00.039-04:00", "updated": "2023-07-11T08:00:00.164-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Seamstress (NYC)", "year": 2015 }, "categories": [ "bitters (aromatic)", "cachaça", "calvados", "creme de banane", "sherry", "simple syrup" ], "ingredients": [ "1 oz Avua Amburana Cachaça (Salinas Umbarana)", "1 oz Amontillado Sherry (Lustau)", "3/4 oz Calvados (Morin Selection)", "1/4 oz Crème de Banane (Tempus Fugit)", "1/8 oz Cane Syrup (Sirop de JM)", "2 dash Bittermens Boston Bitters (Bittermens Burlesque)" ], "instructions": "Stir with ice and strain into a glass; the recipe did not specify a serving style, so I served it in an old fashioned glass with a large ice cube.", "body_text": "1 oz Avua Amburana Cachaça (Salinas Umbarana)\n1 oz Amontillado Sherry (Lustau)\n3/4 oz Calvados (Morin Selection)\n1/4 oz Crème de Banane (Tempus Fugit)\n1/8 oz Cane Syrup (Sirop de JM)\n2 dash Bittermens Boston Bitters (Bittermens Burlesque)\nStir with ice and strain into a glass; the recipe did not specify a serving style, so I served it in an old fashioned glass with a large ice cube.\nTwo Tuesdays prior, I came back to the online flashcards from the opening Seamstress (NYC) menu in 2015 and selected the Lowest Branch that reminded me of the\nFrench Connection\nbut with cachaça and Calvados instead of aged rum and Cognac. Once in a glass, the Lowest Branch gave forth apple, nutty, and woody spice aromas. Next, apple and grape notes on the sip fell to funky cachaça, apple, and woody spice flavors on the swallow with a banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVP-mnuc06NpICupLbJH_gnWuHBtHNp3ddvr_ZeKAWuOvLiT2z_wEW-igZgxHowi1cIKkCVSzhIOjZTv1l0QU9lRGlGA9oWfybSit3hZt35Zx2XsOh9346PUzmqYyfKmODWgUnER8k8ry8eqYYIhkDxxv0XELJ9xTVAOglEpW1CFkXc3qk1EvxNkVIMXZ/s320/lowestbranch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVP-mnuc06NpICupLbJH_gnWuHBtHNp3ddvr_ZeKAWuOvLiT2z_wEW-igZgxHowi1cIKkCVSzhIOjZTv1l0QU9lRGlGA9oWfybSit3hZt35Zx2XsOh9346PUzmqYyfKmODWgUnER8k8ry8eqYYIhkDxxv0XELJ9xTVAOglEpW1CFkXc3qk1EvxNkVIMXZ/s800/lowestbranch_ig400.jpg", "comment_count": 0 }, { "title": "professional courtesy", "url": "https://cocktailvirgin.blogspot.com/2023/07/professional-courtesy.html", "published": "2023-07-12T08:00:00.031-04:00", "updated": "2023-07-12T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Raised by Wolves", "year": null }, "categories": [ "amaro nonino", "applejack", "quinquina" ], "ingredients": [ "1 1/2 oz Applejack (Laird's Bonded Apple Brandy)", "3/4 oz Bonal Gentiane-Quina", "3/4 oz Amaro Nonino" ], "instructions": "Stir with ice and strain into an old fashioned glass with ice.", "body_text": "1 1/2 oz Applejack (Laird's Bonded Apple Brandy)\n3/4 oz Bonal Gentiane-Quina\n3/4 oz Amaro Nonino\nStir with ice and strain into an old fashioned glass with ice.\nTwo Wednesdays ago, I delved into an online flashcard set for Raised by Wolves in San Diego, and I happened upon the Professional Courtesy created by Erick Castro that reminded me a little of the\nAlways Crashing the Same Car\n. Here, the Professional Courtesy showcased an apple bouquet with caramel-grape undertones. Next, the caramel and grape notes continued on into the sip where they were relieved by apple, herbal, orange, and gentian flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-96C_ppe8tI2H50-0NqU6-KLigRp3V5x-gbqMmDvBV6ZPCORki_fbMi9NsVx6y63uK3e48ujmzWHcUVCHBkwNxII3tOGoAJcaRtvjRj2B530uyh_q3gJVmzYzQkAKPbzz_rITlbv1K2guAuoUxcW0ZPekVwKmGUtEk4FwFkA3cQne8nWkAp4MBexPBt3P/s320/professionalcourtesy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-96C_ppe8tI2H50-0NqU6-KLigRp3V5x-gbqMmDvBV6ZPCORki_fbMi9NsVx6y63uK3e48ujmzWHcUVCHBkwNxII3tOGoAJcaRtvjRj2B530uyh_q3gJVmzYzQkAKPbzz_rITlbv1K2guAuoUxcW0ZPekVwKmGUtEk4FwFkA3cQne8nWkAp4MBexPBt3P/s800/professionalcourtesy_ig400.jpg", "comment_count": 0 }, { "title": "f.r.d.", "url": "https://cocktailvirgin.blogspot.com/2023/07/frd.html", "published": "2023-07-13T08:00:00.041-04:00", "updated": "2023-07-13T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jenifer Anastasi", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (orange)", "creme de banane", "rum" ], "ingredients": [ "2 oz Plantation Pineapple Rum", "1/2 oz Smith and Cross Rum", "1/4 oz Crème de Banane", "1/4 oz Crème de Mure", "1 dash Orange Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "2 oz Plantation Pineapple Rum\n1/2 oz Smith and Cross Rum\n1/4 oz Crème de Banane\n1/4 oz Crème de Mure\n1 dash Orange Bitters\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Thursdays ago, I ventured down to Backbar and found a seat in front of bartender Alexis Vazquez. For a drink, I requested the F.R.D. off of the specials sheet as opposed to their elaborate comic book menu. The F.R.D. stands for \"F*ck Ron Desantis\" and was created by bartender Jenifer Anastasi in protest of the political actions of Florida's governor. It was described as, \"A slow-sipping\nRum Runner\n, the official drink of the Sunshine State\" with the subtitle \"Say gay. Read books. Protect trans humans.\"\nInstead of the lime-balanced version of the original, this variation was more akin to an Old Fashioned with more interesting rums and without the lime juice or grenadine. Once prepared, the F.R.D. protested with a pineapple, rum funk, and red berry aroma. Next, a fruity sip led into pineapple, tropical funk, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBYp-l3mHbAjGatZK-INCK2qWB85xLlsW6hTwb9df4misW4TtMaaFMnfhSc-2MRDM-gImDZmz6hli5HVpdSoVMWrL4-PzQj7qMgtHHgceZg7NzjiCfJoJP1vOrgHlwRSUNp63vxhxg1RyovBB3-WbrbdCZ_MChlE_roLjUaDtv5e-fwfDV8O2JXzPMEIb/s320/frd_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBYp-l3mHbAjGatZK-INCK2qWB85xLlsW6hTwb9df4misW4TtMaaFMnfhSc-2MRDM-gImDZmz6hli5HVpdSoVMWrL4-PzQj7qMgtHHgceZg7NzjiCfJoJP1vOrgHlwRSUNp63vxhxg1RyovBB3-WbrbdCZ_MChlE_roLjUaDtv5e-fwfDV8O2JXzPMEIb/s800/frd_ig400.jpg", "comment_count": 1 }, { "title": "ken burns effect", "url": "https://cocktailvirgin.blogspot.com/2023/07/ken-burns-effect.html", "published": "2023-07-14T08:00:00.025-04:00", "updated": "2023-07-14T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Raised by Wolves", "year": null }, "categories": [ "bitters (Angostura)", "maraschino", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Maraschino (Luxardo)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Maraschino (Luxardo)\n1 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nFor a cocktail two Fridays ago, I came back to the Raised by Wolves online flashcard set. There, I was lured in by the Ken Burns Effect crafted by Erick Castro and named after a video panning effect on a still photo that I got quite familiar with when editing videos during the pandemic. Overall, its structure reminded me of Rhiannon Enlil's\nNeutral Ground\nbut with the delightful combination of oxidized sherry and Maraschino instead of Benedictine. Once assembled, it proffered an orange and nutty cherry aroma. Next, a semi-dry grape sip evolved into rye with nutty cherry melding with oxidized sherry flavors on the swallow with a clove and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FEtPSWkRnzSb2xPVuM0wKPkBJnKp8xpo-hwBwsYd3qn0DRl7AsohFVc4wl0V43wspABPyq3fsh28AMp5YxONDXEXNWjpDXc6Bom0y2hayTrSHyp4aLPEX6OVisBAJoo6p-kxf7azS0gt3bcsstMgjIxCSBcVH0Mgn3tzA0oeX5Vz6DTbovNXH6_ZVrgZ/s320/kenburns_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FEtPSWkRnzSb2xPVuM0wKPkBJnKp8xpo-hwBwsYd3qn0DRl7AsohFVc4wl0V43wspABPyq3fsh28AMp5YxONDXEXNWjpDXc6Bom0y2hayTrSHyp4aLPEX6OVisBAJoo6p-kxf7azS0gt3bcsstMgjIxCSBcVH0Mgn3tzA0oeX5Vz6DTbovNXH6_ZVrgZ/s800/kenburns_ig400.jpg", "comment_count": 0 }, { "title": "amaro daiquiri", "url": "https://cocktailvirgin.blogspot.com/2023/07/amaro-daiquiri.html", "published": "2023-07-15T08:00:00.040-04:00", "updated": "2023-07-15T08:00:00.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Stephanie Andrews", "source": "Billy Sunday", "year": null }, "categories": [ "amaro", "lime juice", "simple syrup" ], "ingredients": [ "1 oz Amaro Braulio", "1 oz Amaro Sfumato", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.", "body_text": "1 oz Amaro Braulio\n1 oz Amaro Sfumato\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel.\nTwo Saturdays, I wanted to make use of my new addition to the liquor shelves, Amaro Braulio. For a starting point to crack open my bottle, I opted for a recipe that I had previously spotted on\nKindred Cocktails\ncalled the Amaro Daiquiri created by Stephanie Andrews at Billy Sunday in Chicago (now at Bill Sunday in Charlotte, North Carolina). Akin to the\nLove & Murder\n,\nDrink of Laughter & Forgetting\n, and\nIndustry Sour\n, this was a two-part herbal liqueur base lime Sour with Braulio and Sfumato as the lead here. In the glass, the Amaro Daiquiri welcomed the senses with a lime, roast, and pine aroma. Next, lime and caramel notes on the sip led into roast and minty flavors on the swallow with a lime and smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcF__TWonAwPkwHUjLW3nx4etnWGL7wc-JUKPLVKLx8HCW5mDoj9OWYiAA3eCRSdfhIWwMr7f_vSlGbo6VlPpERGjZxJvI20tJZuN7m2mNjQjiCXKTNZgis04EyndrBTEGShDe-xuPWNRegk6txDKCcRWHvJtCoCnG0fBou-uQvmvccxYJugMCAFkbVy6F/s320/amarodaiquiri_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcF__TWonAwPkwHUjLW3nx4etnWGL7wc-JUKPLVKLx8HCW5mDoj9OWYiAA3eCRSdfhIWwMr7f_vSlGbo6VlPpERGjZxJvI20tJZuN7m2mNjQjiCXKTNZgis04EyndrBTEGShDe-xuPWNRegk6txDKCcRWHvJtCoCnG0fBou-uQvmvccxYJugMCAFkbVy6F/s800/amarodaiquiri_ig400.jpg", "comment_count": 0 }, { "title": "little zeddie", "url": "https://cocktailvirgin.blogspot.com/2023/07/little-zeddie.html", "published": "2023-07-16T08:00:00.039-04:00", "updated": "2023-07-16T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Achilles Heel", "year": null }, "categories": [ "amaro", "bitters (orange)", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal (Del Maguey Vida)", "1/2 oz Amaro Ciociaro", "1/2 oz Lime Juice", "5 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Mezcal (Del Maguey Vida)\n1/2 oz Amaro Ciociaro\n1/2 oz Lime Juice\n5 dash Orange Bitters (Angostura Orange)\nShake with ice and strain into a coupe glass.\nTwo Sundays prior, I opened up Carey Jones'\nBrooklyn Bartender\nbook and landed upon the Little Zeddie that appeared like a smoky and bitter version of a Margarita. The drink crafted at Achilles Heel might have been named after Zeddie Little who was photographed during a road race and memed as the \"ridiculously photogenic guy\" and now currently living in Brooklyn. Once prepared, the Little Zeddie proffered caramel, smoke, vegetal, and lime aromas to the nose. Next, lime, orange, and caramel notes on the sip ran to smoky mezcal melding into bitter herbal orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAxjmOH7YHQsYLPMkHClVddGigwJP6_6GvRZ6Hg13H8lMFQ5IGEvNb86-n1PZdrTvhubBKotyh3BnHPj8cstl3nO50tFfBzmZqTa4qxOK4_TKHsEaMj-Z34djUqKZrazrtl7Gl9VRpaBqEgvxP0c6q4YJ5-97Sr_YWuXC8z65xLxQnyVX9-MGyfu04IpW/s320/littlezeddie_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAxjmOH7YHQsYLPMkHClVddGigwJP6_6GvRZ6Hg13H8lMFQ5IGEvNb86-n1PZdrTvhubBKotyh3BnHPj8cstl3nO50tFfBzmZqTa4qxOK4_TKHsEaMj-Z34djUqKZrazrtl7Gl9VRpaBqEgvxP0c6q4YJ5-97Sr_YWuXC8z65xLxQnyVX9-MGyfu04IpW/s800/littlezeddie_ig400.jpg", "comment_count": 0 }, { "title": "palpable apathy", "url": "https://cocktailvirgin.blogspot.com/2023/07/palpable-apathy.html", "published": "2023-07-17T08:00:00.048-04:00", "updated": "2023-07-17T08:00:00.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "David Little", "source": "Barnacle Bar", "year": 2018 }, "categories": [ "amaro", "bitters (other)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Sweet Vermouth (Cocchi)", "1 oz Amaro Braulio", "1 dash Lemon Bitters (Berg & Hauck)" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with a lemon (orange) twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Sweet Vermouth (Cocchi)\n1 oz Amaro Braulio\n1 dash Lemon Bitters (Berg & Hauck)\nStir with ice, strain into an old fashioned glass, and garnish with a lemon (orange) twist.\nTwo Mondays ago, I searched a few sites for Amaro Braulio recipes, and soon I uncovered the Palpable Apathy in\nSerious Eats\n. Maggie Hoffman published the recipe in 2018 and attributed it to owner/bartender David Little at the Barnacle Bar in Seattle as a Boulevardier riff. With an orange twist instead of a lemon one, it began with an orange, caramel, and minty herbal aroma. Next, grape and caramel notes on the sip passed into rye and dark herbal flavors with bright minty ones on the swallow. Overall, Braulio took the Boulevardier concept in a deeper and more complex direction than the classic with Campari.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfAwFWygC0BUpFXKZvuq6iGoB7Yo-iLWXjRHV-Z8_35GcCX77a2p20rvTdpnf0b5j7ni1e5oALJEMJLlRhWuerwuqWDNNkG8jIazvwaindLJKc6ENzTBX5Y-l0gcNmqnKdzioHu1lw8OZxQB3c04P9dgXI1ySIbETBfd0oocTO_LeUMFcVJz-AYeENxkm/s320/palpableapathy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfAwFWygC0BUpFXKZvuq6iGoB7Yo-iLWXjRHV-Z8_35GcCX77a2p20rvTdpnf0b5j7ni1e5oALJEMJLlRhWuerwuqWDNNkG8jIazvwaindLJKc6ENzTBX5Y-l0gcNmqnKdzioHu1lw8OZxQB3c04P9dgXI1ySIbETBfd0oocTO_LeUMFcVJz-AYeENxkm/s800/palpableapathy_ig400.jpg", "comment_count": 1 }, { "title": "noble savage", "url": "https://cocktailvirgin.blogspot.com/2023/07/noble-savage.html", "published": "2023-07-18T08:00:00.034-04:00", "updated": "2023-07-18T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Kelli Bratvold", "source": "Rickhouse", "year": 2010 }, "categories": [ "benedictine", "bitters (orange)", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Sombra Mezcal (Del Maguey Vida)", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Benedictine", "2 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Sombra Mezcal (Del Maguey Vida)\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Benedictine\n2 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Tuesdays ago, I was perusing the online recipe flashcard set for the Raised by Wolves bar when I came across the Noble Savage that I was able to track down via a 2010\nStarChefs\narticle to Kelli Bratvold at Rickhouse in San Francisco. Raised by Wolves owner Erick Castro would have been the bar manager at Rickhouse during that period, so it makes sense that he would have this recipe at hand. Overall, the concept appeared like my\nOaxacan Dream\nbut with blanc vermouth instead of dry and no tequila component. Once prepared, the Noble Savage showcased an orange, vegetal, and smoke aroma. Next, a semi-sweet white grape sip with a hint of caramel flowed into smoky, herbal, vegetal, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1Nmq0cOtLOyrlsYlI8Ku882nsSdgCttlNm_Jvpfs5yPgxUtejxZIplw6NwHAMinq0VKaTFdT-dk7r8Dr-74EhmXL_D4E3h_pN4fgeMFDUzg3CaDtR42Fh6Gw2ooQ5kcJzgEi-Hp_c1Yo202OA8x1rsh2NorS7jsbNgR_E4_3x5Mm6FCuYbBPs7KrEdOm/s320/noblesavage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1Nmq0cOtLOyrlsYlI8Ku882nsSdgCttlNm_Jvpfs5yPgxUtejxZIplw6NwHAMinq0VKaTFdT-dk7r8Dr-74EhmXL_D4E3h_pN4fgeMFDUzg3CaDtR42Fh6Gw2ooQ5kcJzgEi-Hp_c1Yo202OA8x1rsh2NorS7jsbNgR_E4_3x5Mm6FCuYbBPs7KrEdOm/s800/noblesavage_ig400.jpg", "comment_count": 0 }, { "title": "moniker", "url": "https://cocktailvirgin.blogspot.com/2023/07/moniker.html", "published": "2023-07-19T08:00:00.041-04:00", "updated": "2023-07-19T08:00:00.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Randy Jeffers", "source": "Scholar", "year": 2023 }, "categories": [ "amaro", "benedictine", "bitters (other)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Maker's Mark Bourbon (Four Roses Small Batch)", "3/4 oz Amontillado Sherry (Lustau)", "1/2 oz Amaro Ciociaro", "1/8 oz Benedictine", "3 dash Scrappy's Black Lemon Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a dehydrated orange slice (fresh orange twist).", "body_text": "1 1/2 oz Maker's Mark Bourbon (Four Roses Small Batch)\n3/4 oz Amontillado Sherry (Lustau)\n1/2 oz Amaro Ciociaro\n1/8 oz Benedictine\n3 dash Scrappy's Black Lemon Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a dehydrated orange slice (fresh orange twist).\nAfter tracking down the Noble Savage recipe the night before to\nStarChefs\n, I searched the site for other drink ideas. There, I was lured in by the Moniker crafted by Randy Jeffers as Scholar in Portland, Oregon, circa Spring 2023 with its\nCreole\nvibe but with sherry instead of sweet vermouth. Once prepared, the Moniker launched off with an orange, nutty grape, and caramel bouquet. Next, a semi-dry grape and caramel sip subsided into Bourbon, nutty sherry, and orange herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWxFjvKYKY3rK3EUVaVIMods-tp0HH3YuOO0NKdhY4G13k5x5ErtlnqqMmkVtoTOD06mnom7Okam_HjKaRg84SQK1Xk6Fx6Ue8KepIFrJRr2kEQIKdfb-TDWTXYCz93Krc1asQqz4NPNbebQ5IDBjvAQokrky9Gq6MAnrw6CxFUiGImDEq3jO1_GwoWFJ/s320/moniker_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWxFjvKYKY3rK3EUVaVIMods-tp0HH3YuOO0NKdhY4G13k5x5ErtlnqqMmkVtoTOD06mnom7Okam_HjKaRg84SQK1Xk6Fx6Ue8KepIFrJRr2kEQIKdfb-TDWTXYCz93Krc1asQqz4NPNbebQ5IDBjvAQokrky9Gq6MAnrw6CxFUiGImDEq3jO1_GwoWFJ/s800/moniker_ig400.jpg", "comment_count": 0 }, { "title": "the mapmaker", "url": "https://cocktailvirgin.blogspot.com/2023/07/the-mapmaker.html", "published": "2023-07-20T08:00:00.033-04:00", "updated": "2023-07-20T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Ian Palmer", "source": "Veranda Magazine", "year": 2022 }, "categories": [ "amaro", "bitters (Angostura)", "bitters (Peychaud's)", "rum", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1/2 oz Aged Rum (R.L. Seale 10 Year)", "1/2 oz Amaro Braulio", "1 tsp Demerara Syrup", "3 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Kübler) old fashioned glass, and garnish with a lemon twist (express and discard).", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1/2 oz Aged Rum (R.L. Seale 10 Year)\n1/2 oz Amaro Braulio\n1 tsp Demerara Syrup\n3 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice, strain into an absinthe-rinsed (Kübler) old fashioned glass, and garnish with a lemon twist (express and discard).\nTwo Thursdays ago, I began searching the web for an interesting use of my recently added bottle of Braulio, and I came across The Mapmaker in\nVeranda Magazine\n. The recipe was created by Ian Palmer in 2022 as a layered take on the Sazerac that was inspired by Peng Shepard's book\nThe Cartographers\n. Here, The Mapmaker sketched out a lemon oil, anise, caramel, and minty bouquet for the nose. Next, a caramel-driven sip blossomed into rye, rum, mint, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3WZUPUqUeX5IwP1te-3903BxqhgoCOGAKrR8NTtyCi4-75VJ5j1kGUeH_CK1zMB7jhxgaCddsDf6P5-IYlerNjaTGw76h613Z5qZFZkhi8vM8r1oufl0ZjWGfJCXdNtGGhaTk61XstRJZxNIZv5tptV1mZRqlnfueCHHb5cDfoK1Wkun9sHpKrxLXSB-/s320/mapmaker_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3WZUPUqUeX5IwP1te-3903BxqhgoCOGAKrR8NTtyCi4-75VJ5j1kGUeH_CK1zMB7jhxgaCddsDf6P5-IYlerNjaTGw76h613Z5qZFZkhi8vM8r1oufl0ZjWGfJCXdNtGGhaTk61XstRJZxNIZv5tptV1mZRqlnfueCHHb5cDfoK1Wkun9sHpKrxLXSB-/s800/mapmaker_ig400.jpg", "comment_count": 0 }, { "title": "montañista", "url": "https://cocktailvirgin.blogspot.com/2023/07/montanista.html", "published": "2023-07-21T08:00:00.038-04:00", "updated": "2023-07-21T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2017 }, "categories": [ "amaro", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Mezcal (Del Maguey Vida)", "3/4 oz Braulio Amaro", "3/4 oz Blanc Vermouth (Dolin)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Mezcal (Del Maguey Vida)\n3/4 oz Braulio Amaro\n3/4 oz Blanc Vermouth (Dolin)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.\nTwo Thursdays ago, I found the evening's libation on the\nBartender's Choice\napp called the Montañista. This 2017 creation by Brandon Bramhall at Nashville's Attaboy had the mezcal plus blanc vermouth structure of the\nNoble Savage\nthat I had a few days before as well as the\nSpring Blossom\nbut here with Braulio instead of Benedictine and Suze, respectively. The app provided the description of, \"A delicious, piney, and smoky agave Negroni,\" and that was more that enough to have me make this number. In the glass, it proffered grapefruit, vegetal, and pine aromas to the senses. Next, a caramel and white wine sip climbed to smoky, minty, vegetal, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgha1SVS5GQ_CkWgOEDxt1ozSZLTUHn3wA_BSr5IkiaDDvvDD4NXymeaT1Z_ZOyS-bEDINbvlrwIGyS_t3OdTY0iFtKVaxIw-2KU8NQ5OVSLiy3yT2ajgdmUIMbY5r7pvupZov2IiGbm8eUmULxUr12UFU0YlehxoQO1arevnayZ2WNd2nHwIbX0jpXk7Ox/s320/montanista2_ig402.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgha1SVS5GQ_CkWgOEDxt1ozSZLTUHn3wA_BSr5IkiaDDvvDD4NXymeaT1Z_ZOyS-bEDINbvlrwIGyS_t3OdTY0iFtKVaxIw-2KU8NQ5OVSLiy3yT2ajgdmUIMbY5r7pvupZov2IiGbm8eUmULxUr12UFU0YlehxoQO1arevnayZ2WNd2nHwIbX0jpXk7Ox/s800/montanista2_ig402.jpg", "comment_count": 0 }, { "title": "paradise garage", "url": "https://cocktailvirgin.blogspot.com/2023/07/paradise-garage.html", "published": "2023-07-22T08:00:00.045-04:00", "updated": "2023-07-22T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Brick & Mortar", "year": 2017 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "cynar", "scotch" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Cynar", "1/2 oz Apricot Liqueur (Rothman & Winter)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Cynar\n1/2 oz Apricot Liqueur (Rothman & Winter)\n2 dash Angostura Bitters\nStir with ice and strain into an old fashioned glass.\nWhile looking on Brick & Mortar's website, I discovered that their Toast Tab provides some of the drink recipes in the description. One that caught my eye was the Paradise Garage circa 2017 that was probably named after the NYC discotheque from 1977-87 that was a famous members-only LGTB dance club. I believe that this was the cocktail that I did not order at the bar one night, but it inspired my\nLibrary Card\nthat added Bonal and removed the Angostura from the combination of Scotch, Cynar, and apricot liqueur. Moreover, the pairing of Cynar and apricot was one that I picked up at Brick & Mortar in 2015 when I had their\nOne One Thousand\nas an equal parts combo with Bourbon and lemon juice. Once assembled, the Paradise Garage parked a smoke, malt, and orchard fruit aroma under the nose. Next, a caramel-driven sip exited into Scotch, herbal, and apricot flavors on the swallow with a clove and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUqMqgOhtCEXPZ8fFlNXP44LFjjryQh0bzQz_HoudSbDbBFSCWoMf3ciko0dx0IWtQSw9Q1a-0r5Qp5zVWDc49aTTtjZm-Qo5vod6bJqehu5zYTrrxezPlTwAKvEG3NcJBNNfS41GhLOwVp4km16hrjLSmpR_nyt-z-BCsrSCf_yl3-lwQbbdD8u7JqDB/s320/paradisegarage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUqMqgOhtCEXPZ8fFlNXP44LFjjryQh0bzQz_HoudSbDbBFSCWoMf3ciko0dx0IWtQSw9Q1a-0r5Qp5zVWDc49aTTtjZm-Qo5vod6bJqehu5zYTrrxezPlTwAKvEG3NcJBNNfS41GhLOwVp4km16hrjLSmpR_nyt-z-BCsrSCf_yl3-lwQbbdD8u7JqDB/s800/paradisegarage_ig400.jpg", "comment_count": 0 }, { "title": "ghostwriter", "url": "https://cocktailvirgin.blogspot.com/2023/07/ghostwriter.html", "published": "2023-07-23T08:00:00.050-04:00", "updated": "2023-12-10T11:33:15.619-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Leigh Russ", "source": "Ironside Fish & Oyster Bar", "year": null }, "categories": [ "amaro", "bitters (other)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Amaro Meletti (*)", "2 dash Fee's Black Walnut Bitters (4 dash Strongwater Mountain Elixirs Walnut Bitters)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Amaro Meletti (*)\n2 dash Fee's Black Walnut Bitters (4 dash Strongwater Mountain Elixirs Walnut Bitters)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\n(*) Another online recipe I found had 2 oz Bourbon, 1 oz Meletti, 3 dash walnut bitters akin to a\nBlack Manhattan\ninstead of an Old Fashioned-like build.\nTwo Sundays ago, I went back to the online flashcard set from Raised by Wolves and landed upon the Ghostwriter by Leigh Russ at the Ironside Fish & Oyster Bar in San Diego. The pairing of Meletti with walnut bitters was one that I had recently in the\nPine Tavern Road\n; moreover, it was in the\nFernet About Dre\nwhich utilized rye instead of the Bourbon here and embittered the mix with a healthy slug of Fernet. Once prepared, the Ghostwriter gave forth a Bourbon, herbal, and floral bouquet to the nose. Next, caramel on the sip from the amaro was chased by Bourbon, herbal, lavender, and walnut flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZXaED1yvbF4anUS0PA4cp1sI4WUtzyXGcISDDHEvM-adYxYorUF0GWqnD0HAbhuxNVVkv2Q_P1WQbGHchfRHcxt4tCd6R32QVfSKOD8KS1_APQu2SOfoo38VSq6Nm4lFL59SoenXA6xSrdR5CjdH0rktyUtShhdW221F9zlty0A7H9Bs5IQJJGei08sb/s320/ghostwriter_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZXaED1yvbF4anUS0PA4cp1sI4WUtzyXGcISDDHEvM-adYxYorUF0GWqnD0HAbhuxNVVkv2Q_P1WQbGHchfRHcxt4tCd6R32QVfSKOD8KS1_APQu2SOfoo38VSq6Nm4lFL59SoenXA6xSrdR5CjdH0rktyUtShhdW221F9zlty0A7H9Bs5IQJJGei08sb/s800/ghostwriter_ig400.jpg", "comment_count": 0 }, { "title": "a farewell to arms", "url": "https://cocktailvirgin.blogspot.com/2023/07/a-farewell-to-arms.html", "published": "2023-07-24T08:00:00.040-04:00", "updated": "2023-07-24T08:00:00.150-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chad Owen", "source": "Manifesto", "year": 2014 }, "categories": [ "falernum", "fernet-branca", "lime juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Fernet Branca", "3/4 oz Falernum (Velvet)", "3/4 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a mint leaf.", "body_text": "1 1/2 oz Fernet Branca\n3/4 oz Falernum (Velvet)\n3/4 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice, strain into a coupe glass, and garnish with a mint leaf.\nTwo Mondays ago, I spotted on\nKindred Cocktails\na recipe that appeared in 2014 on Fernet Branca's\nFacebook\npage called A Farewell to Arms by Chad Owen of Manifesto in Kansas City, Missouri. As a Fernet Daiquiri, the added complexity with falernum not unexpected since I had used it a few months back in the\nDevil Makes Work\nin a rum-forward design, and I first learned of the pairing in Murray Stenson's\nPorteño\nin 2009. Once shaken and strained, this tribute to Ernest Hemingway's 1929 novel began with menthol, mint, lime, and clove aromas. Next, lime and caramel mingled on the sip, and caramel, lime, menthol, and clove flavors rounded out the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwFKlttMgK0FpuITlcjsELjp6nqQMVFsrEY1fBcUQxBmS_EKOQWNsUH2iIHcTqqfr_VfiL7dLppoys18H74cvPvE3-rmUbuBMNI7DXZdiionBg8ApUh4OoSrvg1bbIDDKlRZT5mJFpyecDDboDnt4aHn0zp8UKJNyg1yOlb37JLrFaWx8H0UmTUfBpkxk/s320/farewelltoarms7606.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwFKlttMgK0FpuITlcjsELjp6nqQMVFsrEY1fBcUQxBmS_EKOQWNsUH2iIHcTqqfr_VfiL7dLppoys18H74cvPvE3-rmUbuBMNI7DXZdiionBg8ApUh4OoSrvg1bbIDDKlRZT5mJFpyecDDboDnt4aHn0zp8UKJNyg1yOlb37JLrFaWx8H0UmTUfBpkxk/s800/farewelltoarms7606.jpg", "comment_count": 0 }, { "title": "the mouse's tale", "url": "https://cocktailvirgin.blogspot.com/2023/07/the-mouses-tale.html", "published": "2023-07-25T08:00:00.047-04:00", "updated": "2023-07-25T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Steven Canfield", "source": "The Through A Cocktail Glass", "year": null }, "categories": [ "campari", "chartreuse (green)", "gin", "sherry" ], "ingredients": [ "3/4 oz Gin (Beefeater)", "3/4 oz Oloroso Sherry (Lustau)", "3/4 oz Green Chartreuse" ], "instructions": "Stir with ice and strain into a cocktail coupe pre-rinsed with Campari. The photo in the book shows a citrus twist in the shape of a mouse's tail, so I did an orange curl (but it could have been a lemon one).", "body_text": "3/4 oz Gin (Beefeater)\n3/4 oz Oloroso Sherry (Lustau)\n3/4 oz Green Chartreuse\nStir with ice and strain into a cocktail coupe pre-rinsed with Campari. The photo in the book shows a citrus twist in the shape of a mouse's tail, so I did an orange curl (but it could have been a lemon one).\nTwo Tuesdays ago, I wanted to make a recipe from\nThe Through A Cocktail Glass\nbook that Steven Canfield who I know as @boxesandbooze on\nInstagram\nsent me. In this Lewis Carroll tribute drink book, I was lured in by The Mouse's Tale as a drier, nuttier\nTailspin\nriff. To the Bijou base, the author swapped out the sweet vermouth for Oloroso sherry and kept the Campari rinse found in the Tailspin in place. Once prepared, The Mouse's Tale proffered orange oil over Green Chartreuse's herbaceuous aromas. Next, a semi-dry grape sip curled up into gin, Chartreuse herbal, nutty, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6FGvESxkiivyigQYpywlz_z6UOF9omLUXJ43LOgTlT1hN5YeV6cWmuMSoRR122yB7wJPVeOliCRPSVFtZagDAZeifiZwtylQV-zUO8qKCEDD00y1OOmecm7Yj7xQHMWO5VRjNnB4X9JLkHrd9yyu56MfECuuoJgBYI7eAlbbGyXB6jkPojVl40-yURDX/s320/mousetale_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6FGvESxkiivyigQYpywlz_z6UOF9omLUXJ43LOgTlT1hN5YeV6cWmuMSoRR122yB7wJPVeOliCRPSVFtZagDAZeifiZwtylQV-zUO8qKCEDD00y1OOmecm7Yj7xQHMWO5VRjNnB4X9JLkHrd9yyu56MfECuuoJgBYI7eAlbbGyXB6jkPojVl40-yURDX/s800/mousetale_ig400.jpg", "comment_count": 0 }, { "title": "bigmouth strikes again", "url": "https://cocktailvirgin.blogspot.com/2023/07/bigmouth-strikes-again.html", "published": "2023-07-26T08:00:00.042-04:00", "updated": "2023-07-26T08:00:00.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul Calvert", "source": "Paper Plane", "year": 2013 }, "categories": [ "amer picon", "aperol", "bitters (other)", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Forester 100 Bourbon (Evan Williams Bonded)", "1/2 oz Bigallet China-China (Amaro Ciociaro)", "1/2 oz Aperol", "1/2 oz Punt e Mes", "2 dash Cherry Bark Bitters (King Floyd's Cherry Cacao)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Old Forester 100 Bourbon (Evan Williams Bonded)\n1/2 oz Bigallet China-China (Amaro Ciociaro)\n1/2 oz Aperol\n1/2 oz Punt e Mes\n2 dash Cherry Bark Bitters (King Floyd's Cherry Cacao)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Wednesdays, I went back to the online flashcard set for house recipes at Atlanta's Paper Plane, and I paused on The Smiths tribute named Bigmouth Strikes Again. Besides the musical reference, its similarity to Eastern Standard's\nProspect Park\nlured me in. Through an\nEater\narticle, I was able to identify the creator as Paul Calvert circa 2013. In the glass, the Bigmouth Strikes Again displayed an orange and dark fruity bouquet to the nose. Next, caramel, orange, and grape notes on the sip stepped aside for Bourbon, bitter cherry, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFksA7qRZ353OYXGuDTWdbtDp4ag4s1HsrybEz63-kahIvBao7tn1ykPvp9aQApzrMVCwZGQlk72tnDL3WXUk2C8yJdCXt4dwmfPKVBDYCE2KJE7CJ4e2hpK42wfSTqDd7rdIk0auDwkncAS7BdfALs_BvuDRuaXDtyfCV3Di88EuEv4oqAJGdYNXWc0V/s320/bigmouthstrikes_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFksA7qRZ353OYXGuDTWdbtDp4ag4s1HsrybEz63-kahIvBao7tn1ykPvp9aQApzrMVCwZGQlk72tnDL3WXUk2C8yJdCXt4dwmfPKVBDYCE2KJE7CJ4e2hpK42wfSTqDd7rdIk0auDwkncAS7BdfALs_BvuDRuaXDtyfCV3Di88EuEv4oqAJGdYNXWc0V/s800/bigmouthstrikes_ig400.jpg", "comment_count": 0 }, { "title": "corpo reviver", "url": "https://cocktailvirgin.blogspot.com/2023/07/corpo-reviver.html", "published": "2023-07-27T08:00:00.054-04:00", "updated": "2023-07-27T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "fernet-branca", "gin", "lemon juice", "lillet", "st. germain" ], "ingredients": [ "3/4 oz Beefeater Gin", "3/4 oz Lemon Juice", "3/4 oz Lillet Blanc (Cocchi Americano)", "3/4 oz St. Germain (St. Elder)", "1/4 oz Fernet Branca" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Beefeater Gin\n3/4 oz Lemon Juice\n3/4 oz Lillet Blanc (Cocchi Americano)\n3/4 oz St. Germain (St. Elder)\n1/4 oz Fernet Branca\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I decided to make a Corpse Reviver #2 riff called the Corpo Reviver that was in the collection of online flashcards that contained Franklin Mortgage & Investment Co. recipes as well as New York City drinks. With St. Germain in place of the orange liqueur, it fell somewhere between the classic found in the\nSavoy Cocktail Book\nand Sam Ross'\nSunflower\n. However, instead of absinthe, the added herbal complexity was from a light touch of Fernet Branca. Indeed, the 3:1 ratio of elderflower to Fernet reminded me of the\nCooper's Cocktail\nand\nDuboudreau Cocktail\n. Despite the lack of provenance, I was intrigued by the concept enough to make one for myself especially given the presence of Fernet in the\nCorpse Reviver #3\n.\nOnce prepared, the Corpo Reviver donated a lemon and floral aroma to the nose. Next, lemon and orchard fruit notes on the sip bloomed into gin, orange, bitter, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyikQ1NFvhb4DFN51LxKIkp7RkFINcK9m3Z8aU6T-uujn--2hNbW1rrAOff5GUAjN-0JwI-E-qGipgWSFJJkeL22QtkKxSp3VsBOhZrDT7vKbwP5LzTqzycF8BPo38eKqNF6Ri7Mp8bezSrkjHBKpK3qIflpLEyIs953Q-PQCpHASjJDVpBH2nWzPKgkJo/s320/corporeviver_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyikQ1NFvhb4DFN51LxKIkp7RkFINcK9m3Z8aU6T-uujn--2hNbW1rrAOff5GUAjN-0JwI-E-qGipgWSFJJkeL22QtkKxSp3VsBOhZrDT7vKbwP5LzTqzycF8BPo38eKqNF6Ri7Mp8bezSrkjHBKpK3qIflpLEyIs953Q-PQCpHASjJDVpBH2nWzPKgkJo/s800/corporeviver_ig400.jpg", "comment_count": 0 }, { "title": "right place wrong time", "url": "https://cocktailvirgin.blogspot.com/2023/07/right-place-wrong-time.html", "published": "2023-07-28T08:00:00.047-04:00", "updated": "2023-07-28T08:00:00.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "cynar", "mezcal", "strega" ], "ingredients": [ "1 3/4 oz Mezcal (Del Maguey Vida)", "3/4 oz Cynar", "1/2 oz Strega", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 3/4 oz Mezcal (Del Maguey Vida)\n3/4 oz Cynar\n1/2 oz Strega\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Fridays ago at work, my chef wanted a drink with Strega in it, so I made him Chris Hannah's\nNight Tripper\n. That inspired me to riff on the drink when I got home, and I swapped out the Bourbon and Averna for mezcal and Cynar while keeping the Strega and Peychaud's Bitters in place. Besides knowing that Cynar works well with mezcal, I recalled that I had two drinks, Alex Day's\nLa Bateleur\nand Mike Steele's\nThe Truth\nthat elegantly paired Cynar and Strega. For a name, I kept Chris' Dr. John song title concept and dubbed this one the Right Place Wrong Time. In the glass, it welcomed the nose with an orange, vegetal, and smoke bouquet. Next, Cynar's caramel filled the sip and was followed by smoky agave, vegetal herbal, anise, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDZwT8-YbAAGzd1YEpETilW0sRM0qO8J7StiHWQn8b1_BDI2_jKIO2_m1F2J2O5RKVz4KANU9sQIlpmGZhA0bmu04DNmH_hXWhncmnwkpfGUy6NlSE7fdQDzczss_jNZZVcJWIdGRUykWMNA5_XaBZ4SNkh0uCfcSDm88YekSp9tQEpYpFJof4cp2ju4S/s320/rightplacewrongtime_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDZwT8-YbAAGzd1YEpETilW0sRM0qO8J7StiHWQn8b1_BDI2_jKIO2_m1F2J2O5RKVz4KANU9sQIlpmGZhA0bmu04DNmH_hXWhncmnwkpfGUy6NlSE7fdQDzczss_jNZZVcJWIdGRUykWMNA5_XaBZ4SNkh0uCfcSDm88YekSp9tQEpYpFJof4cp2ju4S/s800/rightplacewrongtime_ig400.jpg", "comment_count": 0 }, { "title": "commitment issues", "url": "https://cocktailvirgin.blogspot.com/2023/07/commitment-issues.html", "published": "2023-07-29T08:00:00.036-04:00", "updated": "2023-07-29T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Kathryn Stashek", "source": "Attaboy", "year": 2018 }, "categories": [ "bitters (orange)", "kahlua", "mezcal", "rum" ], "ingredients": [ "1 1/2 oz Mezcal (Del Maguey Vida)", "3/4 oz Aged Rum (Rhum Barbancourt 8 Year)", "1/2 oz Cafe Lolita (Kahlua)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Mezcal (Del Maguey Vida)\n3/4 oz Aged Rum (Rhum Barbancourt 8 Year)\n1/2 oz Cafe Lolita (Kahlua)\n2 dash Orange Bitters (Angostura Orange)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nAfter I returned home from work two Saturdays ago, I powered up the\nBartender's Choice\napp to quickly find a nightcap. There, I landed upon Commitment Issues by Kathryn Stashek at Manhattan's Attaboy circa 2018. Since the app described it as a riff on the Haitian Divorce, I reached for Barbancourt as the aged rum selection. The drink varies from Haitian Divorce by being more mezcal forward and swapping out Pedro Ximenez sherry and Angostura Bitters for coffee liqueur and orange bitters. Once prepared, the Commitment Issues donated an orange, vegetal, smoke, and roast aroma to the nose. Next, the roast notes continued into the sip, and the swallow followed up with smoky, coffee roast, and vegetal flavors with an orange, caramel, and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHQELilbL7RmJ9gEJr1_GTrfJk4apHzmRjcHOkShdK6FGsG6YquWg_FsYfVcxbGKDcvNhobC3HY0AYMOxLyK2vDq3HWcIVPPoh00TXV7qu2mWfBMk7NTMsoQpLPgoxqz8AIFg_xYwNjboAPJLSi_ilEz6Du40yBVopf_XfAppI4ZUd201L1EfYA9zwcux/s320/commitmentissues_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHQELilbL7RmJ9gEJr1_GTrfJk4apHzmRjcHOkShdK6FGsG6YquWg_FsYfVcxbGKDcvNhobC3HY0AYMOxLyK2vDq3HWcIVPPoh00TXV7qu2mWfBMk7NTMsoQpLPgoxqz8AIFg_xYwNjboAPJLSi_ilEz6Du40yBVopf_XfAppI4ZUd201L1EfYA9zwcux/s800/commitmentissues_ig400.jpg", "comment_count": 0 }, { "title": "black betty", "url": "https://cocktailvirgin.blogspot.com/2023/07/black-betty.html", "published": "2023-07-30T08:00:00.034-04:00", "updated": "2023-07-30T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Max Greco", "source": "Vasco", "year": 2014 }, "categories": [ "amaro", "cynar", "herbsainte", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Amaro Braulio", "1/2 oz Cynar", "1/4 oz Herbsaint" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Amaro Braulio\n1/2 oz Cynar\n1/4 oz Herbsaint\nStir with ice, strain into a rocks glass, and garnish with an orange twist.\nTwo Sundays ago, I searched the\nKindred Cocktails\ndatabase for more Braulio recipes, and I stumbled upon the Black Betty by Max Greco at Vasco in Sydney, Australia, via a 2014 article in\nSaveur\n. Once this embittered recipe inspired by both the Manhattan and the Sazerac was assembled, it greeted the nose with an orange, caramel, and minty aroma. Next, the amari's caramel continued on into the sip where it was followed by rye, herbal, minty, and licorice flavors on the swallow. Overall, I thought the recipe was balanced with that much Herbsaint, but users on\nKindred Cocktails\nthought otherwise; I do agree that if one uses absinthe instead, that the amount out to be halved or less to compensate the intensity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenMNs7fLCFdtRpLgv76c5abqE-a2kx_GPWGDc-JszenOzAfEi2wbOVlG2HJ-_XBF_Y0gHs9rjAJNVB9INU9FkYUcD5m52iGtxhTWwGHCP1_tYyOwQPLv_XdP4IC9-jdM2bC0RoGIBYzG0WiMmxFQbmly08c9-ZVKSE8kJMc1u1yfl5f8PEZYJdBZmXdbp/s320/blackbetty_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenMNs7fLCFdtRpLgv76c5abqE-a2kx_GPWGDc-JszenOzAfEi2wbOVlG2HJ-_XBF_Y0gHs9rjAJNVB9INU9FkYUcD5m52iGtxhTWwGHCP1_tYyOwQPLv_XdP4IC9-jdM2bC0RoGIBYzG0WiMmxFQbmly08c9-ZVKSE8kJMc1u1yfl5f8PEZYJdBZmXdbp/s800/blackbetty_ig400.jpg", "comment_count": 0 }, { "title": "la jetée", "url": "https://cocktailvirgin.blogspot.com/2023/08/la-jetee.html", "published": "2023-08-01T10:00:00.000-04:00", "updated": "2023-08-01T10:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "cognac", "mezcal", "quinquina" ], "ingredients": [ "3/4 oz Mezcal (Del Maguey Vida)", "3/4 oz Cognac (Pierre Ferrand 1840)", "1 oz Bonal Gentiane-Quina", "1/2 oz Amaro Braulio", "2 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice and strain into a glass (coupe here but old fashioned would work too).", "body_text": "3/4 oz Mezcal (Del Maguey Vida)\n3/4 oz Cognac (Pierre Ferrand 1840)\n1 oz Bonal Gentiane-Quina\n1/2 oz Amaro Braulio\n2 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice and strain into a glass (coupe here but old fashioned would work too).\nI was stymied two weeks ago with power outages on Monday and Tuesday nights, so I skipped making drinks in the dark and jeopardizing the remaining chill in our freezer and refrigerator. Therefore, on Wednesday, I played a little catch-up by making two drinks. The first one was inspired by the mezcal-Braulio combination in the\nMontañista\na few nights ago. From there, I drew influences from the\n1910 Cocktail\nby matching the mezcal with Cognac as well as its recipe structure; the Cognac aspect first came about when I thought of the\nSt. Bernard's Pass\nthat essentially makes a Cognac Black Manhattan with Braulio. Since Bonal pairs elegantly with both mezcal and Cognac, I decided to take that route instead of the 1910's Punt e Mes. For a name, I dubbed it La Jetée after the 1962 French science fiction movie that inspired Terry Gilliam's\n12 Monkeys\n.\nLa Jetée jumped to the nose with a richness from the Cognac and Braulio and with a smoke and vegetal aspect from the mezcal. Next, grape and caramel on the sip landed on Cognac flavors as well as mezcal interplaying with Braulio's minty herbal notes on the swallow with a chocolate and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQnrYaYkB2xadTyRmmvpoGR9EjS0BTrVN2ApTtL_uI4d0CIqemsCcjtzrR5Dr2msnfUcBcEJjjdltPopwFCr7nc56uFjUmo2-OP0tATIBDBbBN7OkzA-WEbcrPhHjEflFQQeCqXefsfxHgIwgvYDdWCLGwT7hoyTaV1DQq6cVqTmDsMaC3Ne0nuRhEnm9/s320/lajetee_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQnrYaYkB2xadTyRmmvpoGR9EjS0BTrVN2ApTtL_uI4d0CIqemsCcjtzrR5Dr2msnfUcBcEJjjdltPopwFCr7nc56uFjUmo2-OP0tATIBDBbBN7OkzA-WEbcrPhHjEflFQQeCqXefsfxHgIwgvYDdWCLGwT7hoyTaV1DQq6cVqTmDsMaC3Ne0nuRhEnm9/s800/lajetee_ig400.jpg", "comment_count": 0 }, { "title": "saucy minion", "url": "https://cocktailvirgin.blogspot.com/2023/08/saucy-minion.html", "published": "2023-08-02T08:00:00.045-04:00", "updated": "2023-08-02T08:00:00.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "cynar", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Cynar", "1/2 oz Amaro Ciociaro", "1/2 oz Lime Juice", "1 dash Absinthe (8 drop Copper & Kings)" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Cynar\n1/2 oz Amaro Ciociaro\n1/2 oz Lime Juice\n1 dash Absinthe (8 drop Copper & Kings)\nShake with ice and strain into a coupe.\nTwo Wednesdays ago was National Daiquiri Day, and I was inspired to riff on the\nTwo Gents\nthat I had back in January which was a rye Old Fashioned sweetened with Cynar and Amaro Ciociaro. I had the\nNavy Dock Daiquiri\nand\nLittle Zeddie\nin mind, and I swapped out the whiskey for Smith & Cross Rum, added lime juice, and exchanged the Angostura Bitters for a dash of absinthe. For a name, I dubbed it the Saucy Minion after a line from Shakespeare's\nTwo Gentlemen from Verona\n, \"You, minion, are too saucy.\"\nThe Saucy Minion welcomed the senses with a rum funk and caramel aroma. Next, caramel, lime, and dark orange notes on the sip flowed into funky rum, herbal, dark orange, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhsZ5M-orecbwok8sd6abJydp5qYc_1DSPknFyrYFBlvncAy1EEU11kAPSmswb6zMnbNNzdV65pPMfVBVzAvT0ujwoouDWVw3Y9KAEz3AXaCWlhsOdxEECo1SGRWWcl8T9AkNe4N88YLpQ1m_3i3RhPkmoiR02Wal1dNIgaHTBiAJVnumeKRYMh_jcL7X/s320/saucyminion_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhsZ5M-orecbwok8sd6abJydp5qYc_1DSPknFyrYFBlvncAy1EEU11kAPSmswb6zMnbNNzdV65pPMfVBVzAvT0ujwoouDWVw3Y9KAEz3AXaCWlhsOdxEECo1SGRWWcl8T9AkNe4N88YLpQ1m_3i3RhPkmoiR02Wal1dNIgaHTBiAJVnumeKRYMh_jcL7X/s800/saucyminion_ig400.jpg", "comment_count": 0 }, { "title": "the brooks", "url": "https://cocktailvirgin.blogspot.com/2023/08/the-brooks.html", "published": "2023-08-03T08:00:00.030-04:00", "updated": "2023-10-26T12:11:25.246-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Theo Lieberman", "source": "Milk & Honey", "year": null }, "categories": [ "cynar", "falernum", "lime juice", "rum" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Cynar", "3/4 oz Falernum (Velvet)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a grapefruit twist.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Cynar\n3/4 oz Falernum (Velvet)\n3/4 oz Lime Juice\nShake with ice, strain into a coupe glass, and garnish with a grapefruit twist.\nTwo Thursdays ago, I was perusing various online flashcard sets, and a recipe appeared on both the Dutch Kills and Raines Law Room collections called The Brooks. They were both the same save for the former version having a grapefruit twist and the latter lacking a garnish. Overall, the combination reminded me of the\nCommercial Free\nthat utilized Old Monk Rum and grapefruit juice instead of Smith & Cross and lime but kept the equal parts nature and the Cynar and falernum duo intact. Once prepared, The Brooks showcased grapefruit oil over caramel and rum funk aromas. Next, the caramel continued on into the sip where it mingled with the lime, and the swallow rounded things up with rum, vegetal, and tropical flavors.\nPost note 10/26/23:\nI uncovered that it was created by Theo Lieberman at Milk & Honey, and he was there from 2009-2014.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9m6ikrU5NEq4bGw48pLZ4JnLu7EPN7Y8pl9TevX2_P8V5s1mYkvWdHrjX8E9e-aNSRTMyW-LaI3oaASDGdohi6uPffW84L4rHvJUhnXHGvZOeLZHbeAGUg9V4SJI6FPSH2sHWBMMJ-Iyd4VpIEgVvAjPSBC8b4tALqMwAcO-BCdOh02DVzMYsbvBBfwE/s320/brooks_insta400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9m6ikrU5NEq4bGw48pLZ4JnLu7EPN7Y8pl9TevX2_P8V5s1mYkvWdHrjX8E9e-aNSRTMyW-LaI3oaASDGdohi6uPffW84L4rHvJUhnXHGvZOeLZHbeAGUg9V4SJI6FPSH2sHWBMMJ-Iyd4VpIEgVvAjPSBC8b4tALqMwAcO-BCdOh02DVzMYsbvBBfwE/s800/brooks_insta400.jpg", "comment_count": 4 }, { "title": "kentucky cyclist", "url": "https://cocktailvirgin.blogspot.com/2023/08/kentucky-cyclist.html", "published": "2023-08-04T08:00:00.034-04:00", "updated": "2023-08-04T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Myer", "source": "Eventide", "year": null }, "categories": [ "bitters (orange)", "chartreuse (green)", "chartreuse (yellow)", "quinquina", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Grand-Dad Bonded Bourbon (Evan Williams Bonded)", "1 oz Bonal Gentiane-Quina", "1/2 oz Green Chartreuse", "1/2 oz Yellow Chartreuse", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Old Grand-Dad Bonded Bourbon (Evan Williams Bonded)\n1 oz Bonal Gentiane-Quina\n1/2 oz Green Chartreuse\n1/2 oz Yellow Chartreuse\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Fridays ago, I decided to make a recipe that I had spotted in the\nEventide\ncookbook called the Kentucky Cyclist. The recipe was created by John Myer at Eventide in Portland, Maine, and named after how Bonal was one of the early sponsors of the Tour de France. Overall, the recipe reminded me of the\nDisco Ball\nwith the split of Green and Yellow Chartreuse, spirit, aromatized wine, and bitters, but it ended up tasting closer to the American whiskey Bijou dubbed the\nFamily Jewels\n. Once prepared, the Kentucky Cyclist rode to the nose with orange oil and herbaceous aromas from the Green Chartreuse. Next, a grape-driven sip pedaled to Bourbon, herbaceous, honey, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAQSvTAByqntB3OzjDxwMqBMq0zHseejH75iU4ARIxCtvMdF9e3FeiIMWKWO-NF4D1Z6mD9XQ6_nZQoyO0VwRWqzHFBShQxFNYxR89pyxbCi2frGjVcZeq5Pek3wd8e38aLhJJoEz6jwLbLcvC9Js9jsrMDKpRc7SHjYlTeN8zE0HMakdlHfs6hGj_B_a/s320/kentuckycyclist_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAQSvTAByqntB3OzjDxwMqBMq0zHseejH75iU4ARIxCtvMdF9e3FeiIMWKWO-NF4D1Z6mD9XQ6_nZQoyO0VwRWqzHFBShQxFNYxR89pyxbCi2frGjVcZeq5Pek3wd8e38aLhJJoEz6jwLbLcvC9Js9jsrMDKpRc7SHjYlTeN8zE0HMakdlHfs6hGj_B_a/s800/kentuckycyclist_ig400.jpg", "comment_count": 0 }, { "title": "inside job", "url": "https://cocktailvirgin.blogspot.com/2023/08/inside-job.html", "published": "2023-08-05T08:00:00.032-04:00", "updated": "2023-08-05T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Zac Pease", "source": "Attaboy", "year": 2017 }, "categories": [ "amaro", "chartreuse (yellow)", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Amaro Braulio", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Yellow Chartreuse" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Amaro Braulio\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Yellow Chartreuse\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nAfter my bar shift two Saturdays ago, I fired up the\nBartender's Choice\napp in a rush to find a recipe as I was opening later that morning for brunch. There, I landed upon the Inside Job as my nightcap that was crafted by Zac Pease at Manhattan's Attaboy circa 2017. In the glass, it showcased an orange oil, pine, and vegetal aroma. Next, grape and caramel notes on the sip set up tequila, pine, and herbal flavors on the swallow. Curiously, the only other recipes that paired Braulio with Yellow Chartreuse were both created at Backbar, namely the\nRye-O de Janeiro\nand\nWe Don't Talk About Braulio\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9i-kXIWE7LODNcqd0wvzBshL9A25aCw1C3USTTBw3f9bYyftQ6vsS4LpOK9t2IyC06R8KXK3xRY5WLStm3KmkeUXubmcKxOqAVgDrlfnKrcQVKKG8ZT5fCOocx6tpdcHOqMTdztk70wWoLxjzBozcq7anXGeXZ8WDp7pTaSTKEoADgzFdXhoDPEx22jVe/s320/insidejob_insta400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9i-kXIWE7LODNcqd0wvzBshL9A25aCw1C3USTTBw3f9bYyftQ6vsS4LpOK9t2IyC06R8KXK3xRY5WLStm3KmkeUXubmcKxOqAVgDrlfnKrcQVKKG8ZT5fCOocx6tpdcHOqMTdztk70wWoLxjzBozcq7anXGeXZ8WDp7pTaSTKEoADgzFdXhoDPEx22jVe/s800/insidejob_insta400.jpg", "comment_count": 0 }, { "title": "vacationland", "url": "https://cocktailvirgin.blogspot.com/2023/08/vacationland.html", "published": "2023-08-06T08:00:00.030-04:00", "updated": "2023-08-06T08:00:00.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": null }, "categories": [ "absinthe", "amaro", "quinquina", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye Whiskey", "1 oz Bonal Gentiane-Quina", "1/2 oz Braulio Amaro", "1/8 oz Absinthe (Kübler)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Rittenhouse Rye Whiskey\n1 oz Bonal Gentiane-Quina\n1/2 oz Braulio Amaro\n1/8 oz Absinthe (Kübler)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Sundays ago, I was perusing the online flashcards from Atlanta's Paper Plane when I stumbled upon the Vacationland which reminded me of the\nBlack Betty\nthat I recently had with rye, Braulio, and absinthe/Herbsaint. Here, it utilized Bonal instead of Cynar as the fourth component. Once stirred and strained, the Vacationland ventured to the nose with a grape and anise bouquet. Next, the grape continued into the sip where it mingled with Braulio's caramel note, and the swallow finished things up with rye, pine, anise, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLo6CzcJf03zdmmhvUMzNlb2kBo9DlJPcifJDbrGfiQF1D4dvamtW6XJ0N3JX7s_qmeHl0FktnfJVA4sdCqfH6gep6B0cCzp194UlvzvqiNuenerLE1pEdfN-HWYmNNozTeDnubCFan9FC1OdLIuDmOTs84w3s4aYaCcXcTUJs5oydVnF9xfDdZ4Y9BVLq/s320/vacationland_insta400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLo6CzcJf03zdmmhvUMzNlb2kBo9DlJPcifJDbrGfiQF1D4dvamtW6XJ0N3JX7s_qmeHl0FktnfJVA4sdCqfH6gep6B0cCzp194UlvzvqiNuenerLE1pEdfN-HWYmNNozTeDnubCFan9FC1OdLIuDmOTs84w3s4aYaCcXcTUJs5oydVnF9xfDdZ4Y9BVLq/s800/vacationland_insta400.jpg", "comment_count": 0 }, { "title": "east harlem", "url": "https://cocktailvirgin.blogspot.com/2023/08/east-harlem.html", "published": "2023-08-07T08:00:00.043-04:00", "updated": "2023-08-07T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "bitters (Angostura)", "curacao", "punt e mes", "rum" ], "ingredients": [ "2 oz Aged Rum such as Havana Club 7 Year", "3/4 oz Punt e Mes", "1/4 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Aged Rum such as Havana Club 7 Year\n3/4 oz Punt e Mes\n1/4 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Mondays ago, I was discussing the\nPeriodista\n's history in relation to Boston, and I was inspired that evening to tinker with the concept. I ended up honing in on the apricot liqueur and mashing the 1940s Cuban classic with Julie Reiner's\nSlope\nto make a Rum Manhattan riff. For a name, I dubbed it the East Harlem after a major Cuban center in New York City. Once prepared, the East Harlem conjured up dark rum, apricot, orange, and spice aromas to the nose. Next, caramel and grape notes on the sip was reported to dark rum, bitter citrus and orchard fruit, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuO10smks9D6ozk2sI_JovzeuSmRzNBYALOx1ZqnX_07-bP5NVR64twFPEwGpVjIUecuaNsXAa0ApsmXoNwzKxrL2a5RkYAqtG1KyRZJShJMasfTj2uySD-W8TrBtW2Ijaus9ckpj2zEE8_eohVDRztkAO0RgrY1UCF55G_NOvIftNZE0kaa6Ye2Ms4qMi/s320/eastharlem_insta400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuO10smks9D6ozk2sI_JovzeuSmRzNBYALOx1ZqnX_07-bP5NVR64twFPEwGpVjIUecuaNsXAa0ApsmXoNwzKxrL2a5RkYAqtG1KyRZJShJMasfTj2uySD-W8TrBtW2Ijaus9ckpj2zEE8_eohVDRztkAO0RgrY1UCF55G_NOvIftNZE0kaa6Ye2Ms4qMi/s800/eastharlem_insta400.jpg", "comment_count": 0 }, { "title": "mr. buttle", "url": "https://cocktailvirgin.blogspot.com/2023/08/mr-buttle.html", "published": "2023-08-08T08:00:00.028-04:00", "updated": "2023-08-08T08:00:00.154-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Erik Hakkinen", "source": "Zig Zag Café", "year": 2014 }, "categories": [ "bitters (orange)", "creme de banane", "rum (white)", "sherry" ], "ingredients": [ "2 oz White Rum (Privateer)", "1 oz Manzanilla Sherry (Tio Pepe Fino)", "1/2 oz Giffard Crème de Banane (Tempus Fugit)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz White Rum (Privateer)\n1 oz Manzanilla Sherry (Tio Pepe Fino)\n1/2 oz Giffard Crème de Banane (Tempus Fugit)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I was searching through the\nKindred Cocktails\ndatabase when I landed on the Mr. Buttle by Erik Hakkinen at Seattle's Zig Zag Café as published in\nImbibe Magazine\nin 2014. Overall, the combination of white rum, dry fortified wine, and a liqueur reminded me structurally of the\nGeorgetown Club\n, so I was curious to give this one a go. Once prepared, the Mr. Buttle welcomed the senses with lemon oil and caramelized fruit aromas. Next, a semi-crisp sip of white wine and caramel flowed into rum, almond, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuZKZFZ3E-vb5lRABE3At1TDu1CQJ0EF7KgG_DeEsyqfKNuyMmequw9szElxuO54_mUp9ZcFwQJ4V4wnZPnWiQjlTVXvTA_S8X6TzXwUmXt3KKnMf7eioazsbkFvPZVbOfrWtWuZ7TnoDUQfAbjsBu--3w0DLcxGFEb6PxvncA2YlZ5RRVjsfp-1YMKFV/s320/mrbuttle_insta400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuZKZFZ3E-vb5lRABE3At1TDu1CQJ0EF7KgG_DeEsyqfKNuyMmequw9szElxuO54_mUp9ZcFwQJ4V4wnZPnWiQjlTVXvTA_S8X6TzXwUmXt3KKnMf7eioazsbkFvPZVbOfrWtWuZ7TnoDUQfAbjsBu--3w0DLcxGFEb6PxvncA2YlZ5RRVjsfp-1YMKFV/s800/mrbuttle_insta400.jpg", "comment_count": 2 }, { "title": "doubleheader", "url": "https://cocktailvirgin.blogspot.com/2023/08/doubleheader.html", "published": "2023-08-09T08:00:00.031-04:00", "updated": "2023-08-09T08:00:00.132-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Dan Greenbaum", "source": "Diamond Reef", "year": 2017 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Wild Turkey 101°)", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "2 dash Angostura Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Wild Turkey 101°)\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n2 dash Angostura Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Wednesdays ago, I turned to the\nBartender's Choice\napp for the evening's libation. There, I was attracted to the Doubleheader by Dan Greenbaum at Brooklyn's Diamond Reef in 2017 for apricot liqueur and oxidized sherries have paired well together in the past. Once prepared, the Doubleheader approached the nose with a lemon oil, apricot, and nutty grape aroma. Next, a semi-dry grape sip was followed up by a swallow replete with Bourbon flavors plus apricot melding into a dry oxidized fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQI8AENsX4etZCPkWeHbU4PLh_poD1BS07G6gxNPIvYg-LL8QeAXnHX0RD3XQxhJj4LSZg026ORJ5S5EejECDAAH78YvFC75fEzJnDS3PYwXH9PP-P_nuUOte5enN5W0i2TicajHP40wnZp8qguxOeerwF8W4xNuoZyeN-aDTAg2sS_NAC-6TzVGiViWaG/s320/doubleheader_insta400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQI8AENsX4etZCPkWeHbU4PLh_poD1BS07G6gxNPIvYg-LL8QeAXnHX0RD3XQxhJj4LSZg026ORJ5S5EejECDAAH78YvFC75fEzJnDS3PYwXH9PP-P_nuUOte5enN5W0i2TicajHP40wnZp8qguxOeerwF8W4xNuoZyeN-aDTAg2sS_NAC-6TzVGiViWaG/s800/doubleheader_insta400.jpg", "comment_count": 0 }, { "title": "prince edward", "url": "https://cocktailvirgin.blogspot.com/2023/08/prince-edward.html", "published": "2023-08-10T08:00:00.071-04:00", "updated": "2023-08-10T08:00:00.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Stan Jones' Barguide", "year": null }, "categories": [ "#other", "drambuie", "lillet", "scotch" ], "ingredients": [ "2 oz Scotch (*)", "3/4 oz Lillet Blanc", "1/4 oz Drambuie" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Scotch (*)\n3/4 oz Lillet Blanc\n1/4 oz Drambuie\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\n(*) Since this was a William Grant event, I assume it was Monkey Shoulder.\nTwo Thursdays ago, I attended a Drambuie class at the Wig Shop downtown. For our first cocktail to sip on as we heard the talk, we were served the Prince Edward which is a recipe that I have alluded to such as in the tequila-based riff, the\nPrincipe Eduardo\n, but I have never written up the classic here despite having it before my time writing on the blog. The closest that I have come to the recipe is the\nHundred Pipers\nthat adds an absinthe accent to the original. The recipe above is the one that we did at Drink with the Wig Shop's choice of garnish; note that Drink's recipe called for an orange slice which is what is specified in Stan Jones'\nBarguide\n. Amusingly, during the talk, someone entered the space and was actually looking for wigs (see the bar's\nwindow display\nfor the confusion not to mention that Wig World used to be located there); the speaker welcomed her to join, but general manager Kevin ushered her out since it was a private event. After, Kevin commented, \"So you want to open a speakeasy – it's not as cool as you think!\"\nIn the glass, the Prince Edward offered up a lemon, hint of smoke, and honey bouquet to the nose. Next, malt, honey, and orchard fruit on the sip transformed into Scotch, herbal, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZTfbTCR6095VfTHGlxspl99LB-uYw8QTIBRP7X_-czE0aXhAMGHf-kX_5UeFsJMw8bFEv7DZQGTDNBN-Y5oJpyO460j9ajtaMF45UErQBWLHq9_D_qXPNTGUA1dVFXJRQEWrvLN-QVE_JxZHzn3wfA_HfrbBywKisQm-0QZ7BmOZbRwwvx3v7EKno9Pg/s320/princeedward_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZTfbTCR6095VfTHGlxspl99LB-uYw8QTIBRP7X_-czE0aXhAMGHf-kX_5UeFsJMw8bFEv7DZQGTDNBN-Y5oJpyO460j9ajtaMF45UErQBWLHq9_D_qXPNTGUA1dVFXJRQEWrvLN-QVE_JxZHzn3wfA_HfrbBywKisQm-0QZ7BmOZbRwwvx3v7EKno9Pg/s800/princeedward_ig400.jpg", "comment_count": 0 }, { "title": "dirty blvd", "url": "https://cocktailvirgin.blogspot.com/2023/08/dirty-blvd.html", "published": "2023-08-11T08:00:00.044-04:00", "updated": "2023-08-11T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": null }, "categories": [ "aperol", "punt e mes", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Belle Meade Bourbon (Evan Williams Bonded)", "3/4 oz Punt e Mes", "3/4 oz Aperol" ], "instructions": "Stir with ice, strain into a single old fashioned glass pre-rinsed with Laphroaig Scotch, and garnish with an orange twist.", "body_text": "1 1/2 oz Belle Meade Bourbon (Evan Williams Bonded)\n3/4 oz Punt e Mes\n3/4 oz Aperol\nStir with ice, strain into a single old fashioned glass pre-rinsed with Laphroaig Scotch, and garnish with an orange twist.\nTwo Fridays ago, I returned to the online flashcard set for Atlanta's Paper Plane when I landed upon the Dirty Blvd. This Boulevardier riff likely named after the 1989 Lou Reed song reminded me of the bar's\nBigmouth Strikes Again\nthat I recently made, and it had the Punt e Mes-Aperol duo of several drinks including Jeffrey Morgenthaler's\nBittersweet Symphony\nand Brian Summers'\nChicago Typewriter\n. With the twist garnish and Scotch rinse, the Dirty Blvd greeted the nose with an orange and peat smoke aroma. Next, grape and tangerine notes on the sip wandered over to Bourbon, bitter herbal, and orange flavors on the swallow with a wisp of smoke on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia63qBOv5q0W_Nr4dXc_Et-mzoFudAG8JsO77XbDYNySTyUlRPPePvWA6mpM5ZY--8dky0mew5pbfA7Q8LxhA1-oJ9z0aRwvHqqkeCAE7Tvfu8VraM8xKZMbf09poAXVmGhdUT0j_LpSCPFpKAN5drPiOsmcy2pY8DVXdGw5_jds9IjxR9__9YMhT_htJ4/s320/dirtyblvd_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia63qBOv5q0W_Nr4dXc_Et-mzoFudAG8JsO77XbDYNySTyUlRPPePvWA6mpM5ZY--8dky0mew5pbfA7Q8LxhA1-oJ9z0aRwvHqqkeCAE7Tvfu8VraM8xKZMbf09poAXVmGhdUT0j_LpSCPFpKAN5drPiOsmcy2pY8DVXdGw5_jds9IjxR9__9YMhT_htJ4/s800/dirtyblvd_ig400.jpg", "comment_count": 0 }, { "title": "captain badass", "url": "https://cocktailvirgin.blogspot.com/2023/08/captain-badass.html", "published": "2023-08-12T08:00:00.049-04:00", "updated": "2023-08-12T08:00:00.147-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Dram bar", "year": 2015 }, "categories": [ "applejack", "bitters (orange)", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1 1/2 oz Rittenhouse Bonded Rye Whiskey", "1/2 oz Lustau East India Solera Sherry", "1 heaping barspoon Apple-Cinnamon Jam (" ], "instructions": "Stir with ice, double strain into a coupe, and garnish with an apple slice (omit garnish).", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1 1/2 oz Rittenhouse Bonded Rye Whiskey\n1/2 oz Lustau East India Solera Sherry\n1 heaping barspoon Apple-Cinnamon Jam (\nHomemade Crabapple Jelly\n+ 1 dash Fee's Whiskey Barrel-Aged Bitters)\n1 dash Orange Cream Bitters (Angostura Orange)\nStir with ice, double strain into a coupe, and garnish with an apple slice (omit garnish).\nWhile skimming through the online flashcard set for the Dram bar in Brooklyn, I spied the Captain Badass that called for an apple-cinnamon jam, and I wondered if the crabapple jelly I made plus some cinnamon-heavy Fee's Whiskey Barrel-Aged Bitters would work in a pinch. The apple brandy, rye whiskey, and apple components reminded me of the\nKeep the Doctor Away\nbut that called for muddled apple and Aperol instead of apple jam and sherry. I was able to locate a mention of the drink in a 2015 Fodor's guidebook of Brooklyn, so that helps to confirm that it is Dram's recipe as well as to put a date to it. In the glass, the Captain Badass met the senses with an apple and hint of nutty-raisin aroma. Next, grape with a slightly luxurious mouthfeel from the jelly on the sip led into rye, apple, dried fruit, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisq_RxQThApN0TgQPgnkLnUZ5tLhaPGEpr6G64OR8Gb7xn_X4ipKKo0Y4bJogzWAxHGcoGBBC_KHbX7x_0kuJ9IUDtfYHPjFN9Kner8aLx80v-EzvvRUmb4kyudrf5Fdp6vrexEjONeZNKwmEX1znbT2c5es6_ooInMt-b_F8TKv8qCcy-QdIh17C7R-0B/s320/captainbadass_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisq_RxQThApN0TgQPgnkLnUZ5tLhaPGEpr6G64OR8Gb7xn_X4ipKKo0Y4bJogzWAxHGcoGBBC_KHbX7x_0kuJ9IUDtfYHPjFN9Kner8aLx80v-EzvvRUmb4kyudrf5Fdp6vrexEjONeZNKwmEX1znbT2c5es6_ooInMt-b_F8TKv8qCcy-QdIh17C7R-0B/s800/captainbadass_ig400.jpg", "comment_count": 0 }, { "title": "thumbs up!", "url": "https://cocktailvirgin.blogspot.com/2023/08/thumbs-up.html", "published": "2023-08-13T08:00:00.034-04:00", "updated": "2023-08-13T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Michael McIlroy", "source": "Milk & Honey", "year": 2009 }, "categories": [ "aperol", "chartreuse (green)", "gin", "lime juice", "maraschino" ], "ingredients": [ "1 oz Gin (Beefeater)", "1/2 oz Green Chartreuse", "3/4 oz Lime Juice", "1/2 oz Aperol", "1/2 oz Luxardo Maraschino" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 oz Gin (Beefeater)\n1/2 oz Green Chartreuse\n3/4 oz Lime Juice\n1/2 oz Aperol\n1/2 oz Luxardo Maraschino\nShake with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Sundays ago, I came home after doing a brunch-dinner double at the bar and quickly sought out a nightcap from the\nBartender's Choice\napp. There, the Thumbs Up! as a Last Word riff by Michael McIlroy at New York City's Milk & Honey circa 2009 seemed like a good way to wrap up a long day. In a way, it seemed like a Last Word mashed up with a\nDivision Bell\n(minus the mezcal). The lemon oils from the twist joined pine, nutty cherry, and herbaceous aromas on the nose. Next, a lime and cherry sip concluded with pine, herbaceous, cherry, and orange flavors on the swallow. Overall, not too different from a Last Word save for the addition of orange notes from the Aperol and a degree of softness from the decreased Chartreuse and Maraschino amounts.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vNGMfGRR50RtR046U6kooYV9bL5oxVMbme1hDAboFev88rbx7v4jHdRwhyFpBL1TJRUOmVAvPbI-9pz09S-n4Ok7ZnUXZjvvl5GbvQSeJdRxHdEbeM25KAgjQ6MPE_46bvKFZfHcwiQprDcXF7zacT487ncL83-jCU0jZ940YYaOO--jQch9MF0cgHSV/s320/thumbsup_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vNGMfGRR50RtR046U6kooYV9bL5oxVMbme1hDAboFev88rbx7v4jHdRwhyFpBL1TJRUOmVAvPbI-9pz09S-n4Ok7ZnUXZjvvl5GbvQSeJdRxHdEbeM25KAgjQ6MPE_46bvKFZfHcwiQprDcXF7zacT487ncL83-jCU0jZ940YYaOO--jQch9MF0cgHSV/s800/thumbsup_ig400.jpg", "comment_count": 0 }, { "title": "tito puente", "url": "https://cocktailvirgin.blogspot.com/2023/08/tito-puente.html", "published": "2023-08-14T08:00:00.064-04:00", "updated": "2023-08-14T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "blossombar" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Blossom Bar", "year": null }, "categories": [ "#blossombar", "mezcal", "punt e mes", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Toasted Coconut Knob Creek Rye", "1 oz Lustau East India Solera Sherry", "1/2 oz Punt e Mes", "1/2 oz Del Maguey Mezcal Vida" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with two lime twists.", "body_text": "1 oz Toasted Coconut Knob Creek Rye\n1 oz Lustau East India Solera Sherry\n1/2 oz Punt e Mes\n1/2 oz Del Maguey Mezcal Vida\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with two lime twists.\nFor my birthday two Mondays ago, I met Andrea at Mahaniyom for a round of drinks and an appetizer before moving on to Blossom Bar for more vegetarian-friendly fare. For a drink, I asked the bartender for the Tito Puente for the combination of Lustau's East India Solera Sherry with Punt e Mes reminded me of Alex Day's\nNight Owl\nat Death & Co. I did not bother to ask for a recipe so I did not take tasting notes; however, a friend just sent me a collection of Blossom Bar recipes, and I was able to locate the Tito Puente. As for the toasted coconut-infused whiskey,\nLiquor.com\nproffered a recipe for their article on the Normandie Old Fashioned. I revised it as such:\nToasted Coconut-Infused Whiskey\nToast 2 oz by volume coconut flakes over medium heat for 5 minutes or until slightly golden. Add to a 750 mL bottle of whiskey and place in a hot water bath at 145°F for 2 hours or overnight at room temperature. Strain into a quart container, freeze overnight, remove all solids such as by passing through a coffee filter, and rebottle.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10c2hAJHmCcODGcrQJRIrhHbJnzDxUpejPet9v62Xx72W9pTUOgkT731YfBjAhUMQoOpJX9PD9pTLshNQ_nS9XjNfZQpCBg1v4jHj7NNnrYHHjhis2GFK7_oGhrQ3q7uabCvc1dZDvQIxH_W7Grl9GrFK3CLG56C-LYe4wyryKczPv2RpLyOXuyw-gkp3/s320/titopuente.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10c2hAJHmCcODGcrQJRIrhHbJnzDxUpejPet9v62Xx72W9pTUOgkT731YfBjAhUMQoOpJX9PD9pTLshNQ_nS9XjNfZQpCBg1v4jHj7NNnrYHHjhis2GFK7_oGhrQ3q7uabCvc1dZDvQIxH_W7Grl9GrFK3CLG56C-LYe4wyryKczPv2RpLyOXuyw-gkp3/s800/titopuente.jpg", "comment_count": 0 }, { "title": "war horse", "url": "https://cocktailvirgin.blogspot.com/2023/08/war-horse.html", "published": "2023-08-14T10:00:00.003-04:00", "updated": "2023-08-14T10:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Meaghan Dorman", "source": "Lantern's Keep", "year": 2012 }, "categories": [ "bitters (Angostura)", "creme de cacao", "scotch", "vermouth (bianco)" ], "ingredients": [ "1 3/4 oz Blended Scotch (Famous Grouse)", "1/4 oz Laphroaig Scotch", "1/2 oz Blanc Vermouth (Dolin)", "1/2 oz Crème de Cacao (Bols)", "8 dash Angostura Bitters (I recommend 3-4 dashes)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 3/4 oz Blended Scotch (Famous Grouse)\n1/4 oz Laphroaig Scotch\n1/2 oz Blanc Vermouth (Dolin)\n1/2 oz Crème de Cacao (Bols)\n8 dash Angostura Bitters (I recommend 3-4 dashes)\nStir with ice and strain into a cocktail coupe.\nTwo Mondays ago nights ago, I spotted a curious Scotch recipe in a Raines Law Room online flashcard set called the War Horse. A 2012\nGrub Street\narticle placed the drink at Lantern's Keep in New York City to commemorate\nWar Horse\n's Oscar nomination and Broadway production. The connection between the flashcard set and Lantern's Keep is that Meaghan Dorman was hired as a consultant in 2011 to open Lantern's Keep while still the head bartender of Raines Law Room. Once prepared, the War Horse confronted the senses with a smoke, clove, and chocolate aroma. Next, malt and chocolate on the sip charged into smoky Scotch, chocolate, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPt9nc8cGvV0jyi769BZGE3ZUWtNUXyKvCP6nK1hbl_kQzjNpDSNSIXKIg3Er4TaMu722m-TmCQAiSK-ZMhO9rTnoMB4HZuI9c1IfCqb35vIglbqsOpOmTjCHHu1RuviS5l5Nzfw3v_aECBzA9J9qFjPoGcIjiHLYUmiVH-BaCqladb44z51V_AB6XV3Mw/s320/warhorse_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPt9nc8cGvV0jyi769BZGE3ZUWtNUXyKvCP6nK1hbl_kQzjNpDSNSIXKIg3Er4TaMu722m-TmCQAiSK-ZMhO9rTnoMB4HZuI9c1IfCqb35vIglbqsOpOmTjCHHu1RuviS5l5Nzfw3v_aECBzA9J9qFjPoGcIjiHLYUmiVH-BaCqladb44z51V_AB6XV3Mw/s800/warhorse_ig400.jpg", "comment_count": 0 }, { "title": "dante's requiem", "url": "https://cocktailvirgin.blogspot.com/2023/08/dantes-requiem.html", "published": "2023-08-15T08:00:00.051-04:00", "updated": "2023-08-15T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Scott Diaz", "source": "Kindred Cocktails", "year": 2012 }, "categories": [ "benedictine", "campari", "chartreuse (green)", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Benedictine", "1/2 oz Green Chartreuse", "1 bsp Campari (1/8 oz)", "2 dash Fernet Branca (20 drops)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Benedictine\n1/2 oz Green Chartreuse\n1 bsp Campari (1/8 oz)\n2 dash Fernet Branca (20 drops)\nStir with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I was perusing\nKindred Cocktails\nwhen I came across Dante's Requiem again. This time, I had a bottle of Green Chartreuse on hand and was able to make it. The recipe was crafted by Seattle bartender Scott Diaz in 2012 as a riff on Ted Kilgore's\nPurgatory\n. Moreover, the light touch of Campari with the Green Chartreuse reminded me of the\nTailspin\n, and both the name and medley of liqueurs made me think of Toby Maloney's\nEeyore's Requiem\n. Once prepared, Dante's Requiem met the nose with an herbaceous aroma mostly from the Chartreuse. Next, a caramel-tinged sip recanted rye whiskey, herbal, and herbaceous flavors on the swallow with a bitter orange-menthol finish from the Campari and Fernet.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oIbY5MGH9LJg6wN6T9ve40j1Pil66PL1fLjXHlV5Dup07iP00VJVgU5Yz-rNblm6kTsbTrqfL2VucAbx1zHml_dvl8duQ2E_VtC_0fhQn5v0dJUgQaAnnrxtu-Ge8xacK6W1PTCXrvctOQqKUFTVrLcTBMEh7SfFmLeSY79v6uSMSp9J685uqm2-Q_9S/s320/dantesrequiem_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oIbY5MGH9LJg6wN6T9ve40j1Pil66PL1fLjXHlV5Dup07iP00VJVgU5Yz-rNblm6kTsbTrqfL2VucAbx1zHml_dvl8duQ2E_VtC_0fhQn5v0dJUgQaAnnrxtu-Ge8xacK6W1PTCXrvctOQqKUFTVrLcTBMEh7SfFmLeSY79v6uSMSp9J685uqm2-Q_9S/s800/dantesrequiem_ig400.jpg", "comment_count": 0 }, { "title": "home drum", "url": "https://cocktailvirgin.blogspot.com/2023/08/home-drum.html", "published": "2023-08-16T08:00:00.000-04:00", "updated": "2023-08-16T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "cognac", "cynar", "falernum", "scotch" ], "ingredients": [ "1 3/4 oz Cognac (Du Peyrat Selection)", "1/4 oz Laphroaig Scotch", "1/2 oz Cynar", "1/2 oz Falernum (Velvet)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass rinsed with absinthe (Kübler).", "body_text": "1 3/4 oz Cognac (Du Peyrat Selection)\n1/4 oz Laphroaig Scotch\n1/2 oz Cynar\n1/2 oz Falernum (Velvet)\n1 dash Angostura Bitters\nStir with ice and strain into an old fashioned glass rinsed with absinthe (Kübler).\nTwo Wednesdays ago, I was inspired by the Cynar-falernum combination in the\nBrooks\n, and my mind went to the Cognac\nCorn'n'Oil\nthat Richard Seale described during a talk here in Boston for a base. Next, I mimicked the proportions of Maks Pazuniak's\n100 Year Old Cigar\nas well as its smoky Scotch and absinthe accents. For a name, I kept the Corn'n'Oil heritage and dubbed this after the Bajan saying of \"Home drum beats first\" meaning that before taking on another's problems, look after your own family first.\nThe Home Drum welcomed the senses with an anise and Cognac aroma. Next, caramel on the sip slid into Cognac melding into herbal flavors on the swallow with a smoke, clove, and anise finish. Overall, the combination was more intriguing and dynamic than the basic Cognac Corn'n'Oil.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xA_lEv8npH2rGMDr5LhIHOKWt-SajYD50UADOB9BayY7arTLvFFOPXRAxq6TNQ1iyhfK-VDlzBUD2_KMBv0pyAyFlhKgNp1jjoJmPNUosQj_A_EVbEXvhXiKb7w7skytsPYVCSjnVATKly6mDf6myirVmTiC_HJMBfc_bR7IgAYLbrGOFMZwLiJe3STN/s320/homedrum_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xA_lEv8npH2rGMDr5LhIHOKWt-SajYD50UADOB9BayY7arTLvFFOPXRAxq6TNQ1iyhfK-VDlzBUD2_KMBv0pyAyFlhKgNp1jjoJmPNUosQj_A_EVbEXvhXiKb7w7skytsPYVCSjnVATKly6mDf6myirVmTiC_HJMBfc_bR7IgAYLbrGOFMZwLiJe3STN/s800/homedrum_ig400.jpg", "comment_count": 0 }, { "title": "partisan", "url": "https://cocktailvirgin.blogspot.com/2023/08/partisan.html", "published": "2023-08-17T08:00:00.042-04:00", "updated": "2023-08-17T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Dutch Kills", "year": null }, "categories": [ "amaro", "bitters (orange)", "cognac", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Cognac (Du Peyrat Selection)", "1/2 oz Aged Rhum Agricole (JM Gold)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Amaro Ciociaro", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Cognac (Du Peyrat Selection)\n1/2 oz Aged Rhum Agricole (JM Gold)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Amaro Ciociaro\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Thursdays ago, I began perusing the online flashcard set containing recipes from the Dutch Kills bar when I landed upon the Partisan that read like a Cognac-rhum agricole\nLiberal\n. The combination of Cognac and rhum agricole was one that I have enjoyed in the\nWildflower\n,\nA Rum with a Vieux\n, and other recipes and that I utilized in my\nPrelude to a Broken Arm\n. Once prepared, the Partisan showcased an orange, caramel, and grassy bouquet. Next, grape and caramel on the sip turned towards Cognac melding into the caramel-orange of Ciociaro on the swallow with orange and a hint of grassy funk on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1zm-PS88wRhRYlpIXOGpQhHe4GLfMiYLgFaTHuZHMYumgEzvTulakDxyGXcmW6M6KhYxBlKV5ebejyJpT-5HSQ_2pb2BTj8EZ9iXsKDEI4j05cIYwriFoCbED7Isdw6V9kkwIg9Upt7KhK5fgsyJkDy41HuMXFUJm1D6z5EAQPxJwFw-491SSy3YIKhj/s320/partisan_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1zm-PS88wRhRYlpIXOGpQhHe4GLfMiYLgFaTHuZHMYumgEzvTulakDxyGXcmW6M6KhYxBlKV5ebejyJpT-5HSQ_2pb2BTj8EZ9iXsKDEI4j05cIYwriFoCbED7Isdw6V9kkwIg9Upt7KhK5fgsyJkDy41HuMXFUJm1D6z5EAQPxJwFw-491SSy3YIKhj/s800/partisan_ig400.jpg", "comment_count": 0 }, { "title": "ontario", "url": "https://cocktailvirgin.blogspot.com/2023/08/ontario.html", "published": "2023-08-18T08:00:00.033-04:00", "updated": "2023-08-18T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2018 }, "categories": [ "applejack", "fernet-branca", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Old Overholt 86°)", "1 oz Applejack (Laird's Bonded)", "3/4 oz Fernet Branca", "1/4 oz Simple Syrup" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Rye Whiskey (Old Overholt 86°)\n1 oz Applejack (Laird's Bonded)\n3/4 oz Fernet Branca\n1/4 oz Simple Syrup\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Fridays after I got home from my bartending shift, I fired up the\nBartender's Choice\napp, and the Ontario called out to me. Sam Ross created this as \"an apple brandy twist on the classic Toronto\" at Manhattan's Attaboy in 2018, and it pleasantly reminded me of\nYvonne's Toronto\nthat had an apple brandy and Genever base. In the glass, the Ontario released an orange, apple, and minty aroma to the nose. Next, caramel on the sip opened up to rye, apple, and bitter menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yC4VoEqegAXqB8Y4eIClX2pcROvv-th-raiY9ZPqDYwlZ5F1hhF70taTW-DwWT9CMC43sEdbUH64KBqAGKWeJPuwlp3qQnJTwxzAlWtb_h_aGw98XFfEon-OY0PzBXVdFSIOYaqCbS_OPSCLfX-rB01WBQ_vprr7XdX2S0gcGssMnt78JgajWMZsBsWZ/s320/ontario_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yC4VoEqegAXqB8Y4eIClX2pcROvv-th-raiY9ZPqDYwlZ5F1hhF70taTW-DwWT9CMC43sEdbUH64KBqAGKWeJPuwlp3qQnJTwxzAlWtb_h_aGw98XFfEon-OY0PzBXVdFSIOYaqCbS_OPSCLfX-rB01WBQ_vprr7XdX2S0gcGssMnt78JgajWMZsBsWZ/s800/ontario_ig400.jpg", "comment_count": 0 }, { "title": "house call", "url": "https://cocktailvirgin.blogspot.com/2023/08/house-call.html", "published": "2023-08-19T08:00:00.030-04:00", "updated": "2023-08-19T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Stanton", "source": "Sable Kitchen & Bar", "year": 2011 }, "categories": [ "applejack", "benedictine", "lemon juice", "sloe gin" ], "ingredients": [ "3/4 oz Laird's Applejack (Laird's Bonded)", "3/4 oz Sloe Gin (Plymouth)", "3/4 oz Benedictine", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Laird's Applejack (Laird's Bonded)\n3/4 oz Sloe Gin (Plymouth)\n3/4 oz Benedictine\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nTwo Saturdays ago, I began scanning the\nKindred Cocktails\ndatabase when I landed upon the House Call by John Stanton at Sable Kitchen & Bar in Chicago circa 2011. The apple brandy-lemon juice-based equal parter featured the duo of sloe gin and Benedictine that worked so well in Peter Cipriani's\nChristmas Goose\nand that I utilized (albeit with the Benedictine as only an accent) in the\nGin Gin Carré\n. The House Call welcomed the nose with a plum and raisin bouquet. Next, a lemon sip with dark fruit notes flowed into apple, plum, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrnMzctNW3YDwHZb0_Xf1ROmRHprkitb0ckD9493PTnhOmL-Nrb9FX6Fuh11C8ZzvUDFTuuqE-6UtG1pdv1-T3bkLI8NFDOkYA2cvIeS6qWw7Gnu5fd-JDo2A5ZbMQXgZGqhp8ftuYsmLYM_pttDcRLX3P4Ex9PPmBLO52HEDekPuVlUhNvQPLE34IwYM/s320/housecall_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrnMzctNW3YDwHZb0_Xf1ROmRHprkitb0ckD9493PTnhOmL-Nrb9FX6Fuh11C8ZzvUDFTuuqE-6UtG1pdv1-T3bkLI8NFDOkYA2cvIeS6qWw7Gnu5fd-JDo2A5ZbMQXgZGqhp8ftuYsmLYM_pttDcRLX3P4Ex9PPmBLO52HEDekPuVlUhNvQPLE34IwYM/s800/housecall_ig400.jpg", "comment_count": 0 }, { "title": "crimson king", "url": "https://cocktailvirgin.blogspot.com/2023/08/crimson-king.html", "published": "2023-08-20T08:00:00.037-04:00", "updated": "2023-08-20T08:00:00.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Liquor.com", "year": 2016 }, "categories": [ "campari", "cherry brandy", "kahlua", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "3/4 oz Campari", "1/2 oz Punt e Mes", "1/4 oz Cherry Heering", "1/8 oz Coffee Liqueur (Kahlua)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a grapefruit twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n3/4 oz Campari\n1/2 oz Punt e Mes\n1/4 oz Cherry Heering\n1/8 oz Coffee Liqueur (Kahlua)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a grapefruit twist.\nOn a recent\nLiquor-dot-com\nround-up article of Punt e Mes recipes, I became intrigued by the Crimson King that they had originally posted in 2016. This Boulevardier riff was strangely not attributed to any bartender or establishment, but it reminded me of my\nDown for the Count\nas a Remember the Maine mashed up with a Negroni. In the glass, the Crimson King showcased a grapefruit and grape aroma. Next, a fruity sip of cherry and grape notes transitioned into rye, bitter orange, cherry, and coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TRqZjaVZm8pxBeqTzG8iJ8XVcRQxu8eYAw0kK9ub5U4-kw3Upjzui2-xbFIz5bAIxCN5u9MAsmM88NgpfyyZ8F8WPw5ZKfrAYOBuhT6rzUkRIrqUENpqZdW7HX4MVlaR-CCafiYs5QEgoYESSBsWSlvlK0NHDecLlT_zDLvyRlWmlYedOV_d8Gf4pSsu/s320/crimsonking_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TRqZjaVZm8pxBeqTzG8iJ8XVcRQxu8eYAw0kK9ub5U4-kw3Upjzui2-xbFIz5bAIxCN5u9MAsmM88NgpfyyZ8F8WPw5ZKfrAYOBuhT6rzUkRIrqUENpqZdW7HX4MVlaR-CCafiYs5QEgoYESSBsWSlvlK0NHDecLlT_zDLvyRlWmlYedOV_d8Gf4pSsu/s800/crimsonking_ig400.jpg", "comment_count": 0 }, { "title": "madiana", "url": "https://cocktailvirgin.blogspot.com/2023/08/madiana.html", "published": "2023-08-21T08:00:00.056-04:00", "updated": "2023-08-21T08:00:00.157-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2015 }, "categories": [ "lemon juice", "rum (white)", "sherry", "simple syrup" ], "ingredients": [ "1 1/2 oz Rhum Agricole (JM Blanc 100°)", "1/2 oz Fino Sherry (Tio Pepe)", "3/4 oz Lemon Juice", "1/2 oz Cane Syrup (Sirop JM)", "2 drop Orange Blossom Water", "1 twist Lemon Peel" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Rhum Agricole (JM Blanc 100°)\n1/2 oz Fino Sherry (Tio Pepe)\n3/4 oz Lemon Juice\n1/2 oz Cane Syrup (Sirop JM)\n2 drop Orange Blossom Water\n1 twist Lemon Peel\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I began searching through the\nKindred Cocktails\ndatabase when I came across the Madiana by New York City bartender Rafa Garcia Febles in 2015. The idea of rum, Fino sherry, citrus, and syrup reminded me of the\nDeath & Sundries\nat Cane & Table but that took things in a funky Jamaican instead of rhum agricole direction. Moreover, the rhum agricole with orange blossom water duo triggered thoughts of\nHer Majesty's Pearl\nwhich paired it elegantly with rose water. In the glass, the Madiana welcomed the nose with grassy and almond aromas. Next, lemon, white wine, and orange blossom water notes on the sip bloomed into grassy funk on the swallow with a plastic and lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBTURDkCUU2zcilhDMP1ADZ9uMrCobG3c7TrH5AjIDEvjQvyVJ30GNRPMlytZz_1K0yiEUOMcZBQ0HcWYjMbrEivC7G8CFzlW3YH8chNmEjLlRJrhzWmN50s9ZI81AX2CvrbPpxWutSP08uQD8uUPn22zdZCT5mV7dbPN273TciPSBqw9SKmZbeZ1YG8v/s320/madiana_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBTURDkCUU2zcilhDMP1ADZ9uMrCobG3c7TrH5AjIDEvjQvyVJ30GNRPMlytZz_1K0yiEUOMcZBQ0HcWYjMbrEivC7G8CFzlW3YH8chNmEjLlRJrhzWmN50s9ZI81AX2CvrbPpxWutSP08uQD8uUPn22zdZCT5mV7dbPN273TciPSBqw9SKmZbeZ1YG8v/s800/madiana_ig400.jpg", "comment_count": 0 }, { "title": "old barrel", "url": "https://cocktailvirgin.blogspot.com/2023/08/old-barrel.html", "published": "2023-08-22T08:00:00.035-04:00", "updated": "2023-08-22T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Benjamin Schwartz", "source": "Little Branch", "year": 2014 }, "categories": [ "benedictine", "bitters (Angostura)", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Michter's US-1)", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Benedictine", "3 dash Angostura Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Michter's US-1)\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Benedictine\n3 dash Angostura Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Tuesdays ago, I decided to search the\nBartender's Choice\napp for a nightcap and landed on Benjamin Schwartz's Old Barrel that he created at Little Branch in Manhattan in 2014. Overall, the recipe reminded me of Rhiannon Enlil's\nNeutral Ground\nbut with drier and spicier Angostura Bitters instead of fruitier orange bitters. The Old Barrel began with a lemon, clove, and nutty bouquet. Next, the Amontillado's grape filled the sip and led into rye, herbal, dry nutty sherry, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3PsEKi-ob4sytr11yF8KuHAsHdZP5Uts7oV7sYFSOUcJnYkjRd3FCuRQBzd1zfRDBfLzl6Tf2KdN5crbUrEkIPYrUXvZ0mcOKPr40qPIwcAujGZd1rbEueFDmjYrX8xEsgw2F3alMnRlRmKTFQeXZxEpeWJl6_vqB27So0RCj8xWrFe4r_HPprHijwp0/s320/oldbarrel_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3PsEKi-ob4sytr11yF8KuHAsHdZP5Uts7oV7sYFSOUcJnYkjRd3FCuRQBzd1zfRDBfLzl6Tf2KdN5crbUrEkIPYrUXvZ0mcOKPr40qPIwcAujGZd1rbEueFDmjYrX8xEsgw2F3alMnRlRmKTFQeXZxEpeWJl6_vqB27So0RCj8xWrFe4r_HPprHijwp0/s800/oldbarrel_ig400.jpg", "comment_count": 0 }, { "title": "mayan concubine", "url": "https://cocktailvirgin.blogspot.com/2023/08/mayan-concubine.html", "published": "2023-08-23T08:00:00.036-04:00", "updated": "2023-08-23T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2013 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "lemon juice", "simple syrup", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Cimarron)", "3/4 oz Lemon Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Simple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Reposado Tequila (Cimarron)\n3/4 oz Lemon Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Simple Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays prior, I was perusing an online flashcard set for the Raised by Wolves bar in San Diego when I spotted the Mayan Concubine. I tracked down the drink to a 2013 James Beard Foundation blog post that included the same recipe and as well as pointing to Erick Castro at Polite Provisions as the creator. Since I had good luck pairing reposado tequila, apricot, citrus, and bitters in the\nLupita\n, I was curious to see Erick's take on it. Once combined, the Mayan Concubine donated a lemon, apricot, and vegetal aroma to the nose. Next, lemon and orchard fruit on the sip bowed down to tequila, apricot, and clove notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDkkLdHyeU5R8m4JyiLZ3o26bhDT575oh7WqUkrtWDLHovWCEgqHMgnDw6JhKyVO9iiOqAx5hD0Zqk7vvHOrR5G3YrcbOlB67mQQ7TR9OTC0oYg9M4UGEwVideSAB3ACzyzYB4DGfCkHbh5Xe6vQNPjvnWuiX7kBR10cPKyYaMoTZAuUUQqvM5QjkyHig/s320/mayanconcubine_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDkkLdHyeU5R8m4JyiLZ3o26bhDT575oh7WqUkrtWDLHovWCEgqHMgnDw6JhKyVO9iiOqAx5hD0Zqk7vvHOrR5G3YrcbOlB67mQQ7TR9OTC0oYg9M4UGEwVideSAB3ACzyzYB4DGfCkHbh5Xe6vQNPjvnWuiX7kBR10cPKyYaMoTZAuUUQqvM5QjkyHig/s800/mayanconcubine_ig400.jpg", "comment_count": 0 }, { "title": "georgetown tuxedo", "url": "https://cocktailvirgin.blogspot.com/2023/08/georgetown-tuxedo.html", "published": "2023-08-24T08:00:00.086-04:00", "updated": "2023-08-24T08:00:00.148-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": null }, "categories": [ "*original", "absinthe", "falernum", "maraschino", "rum (white)", "vermouth (dry)" ], "ingredients": [ "2 oz White Rum (Privateer)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/4 oz Falernum (Velvet)", "1/8 oz Maraschino (Luxardo)", "1 dash Absinthe (12 drop Copper & Kings)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz White Rum (Privateer)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/4 oz Falernum (Velvet)\n1/8 oz Maraschino (Luxardo)\n1 dash Absinthe (12 drop Copper & Kings)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago at work, I had a guest request a Martinez, and I commented that it was one of my favorite Martini variations although I do like the\nTuxedo No. 2\na lot. As she gained trust in me, she gave it a go and later declared that it was her new favorite gin drink. After work, I thought about what else could get the Tuxedo No. 2's \"\nImproved treatment\n\" of Maraschino and absinthe, and I wanted to keep the dry vermouth element. I then honed in on the rum-based\nGeorgetown Club\nfrom Charles H. Baker Jr.'s\nSouth American Gentleman's Companion\nthat I fancied so much that I put on the menu at Loyal Nine. I mashed up the Georgetown Club with the Improved element of the Tuxedo No. 2 from\nThe Savoy Cocktail Book\n, and dubbed this the Georgetown Tuxedo. I already knew that falernum and Maraschino could play well together from the\nCrafty & Elusive Elk\n. While I made this with a beautiful white rum, I could not help but think that a little funk from a touch of rhum agricole or Jamaican white rum here might take the drink to the next level; at Loyal Nine, I served the Georgetown Club with a quarter ounce of rhum agricole.\nThe Georgetown Tuxedo opened up with orange, cherry, and anise aromas. Next, a semi-crisp white wine sip with a hint of cherry set up rum, clove, cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIP8TJ2bdMnjAgxWYXW8_iwYOqOlY-Mu-FLGvn0O_tGAD8fLYv3AGFf02V77QUVx2ojAb7du5h1BAJESnhuERVb1GhAgZ2xTQ1ER6ODwhBRmeZBCwl1nbWe2PJhUAXudB83BNcCP12EVdZQDC1rKpORAo9jabxpgxjmKfmYH_lNJjfULS914FI6xfYcfZU/s320/kingstontuxedo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIP8TJ2bdMnjAgxWYXW8_iwYOqOlY-Mu-FLGvn0O_tGAD8fLYv3AGFf02V77QUVx2ojAb7du5h1BAJESnhuERVb1GhAgZ2xTQ1ER6ODwhBRmeZBCwl1nbWe2PJhUAXudB83BNcCP12EVdZQDC1rKpORAo9jabxpgxjmKfmYH_lNJjfULS914FI6xfYcfZU/s800/kingstontuxedo_ig400.jpg", "comment_count": 0 }, { "title": "scorpion kick", "url": "https://cocktailvirgin.blogspot.com/2023/08/scorpion-kick.html", "published": "2023-08-25T08:00:00.031-04:00", "updated": "2023-08-25T08:00:00.150-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dan Greenbaum", "source": "Diamond Reef NYC", "year": 2017 }, "categories": [ "creme de cacao", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz White Rum (Privateer)", "1 oz Lime Juice", "1/2 oz Crème de Cacao (Bols)", "1/4 oz Cane Syrup (Sirop JM)", "6-8 leaf Mint" ], "instructions": "Shake with ice and strain into a coupe glass; no garnish was specified, but I matched the mint leaf in the photo.", "body_text": "2 oz White Rum (Privateer)\n1 oz Lime Juice\n1/2 oz Crème de Cacao (Bols)\n1/4 oz Cane Syrup (Sirop JM)\n6-8 leaf Mint\nShake with ice and strain into a coupe glass; no garnish was specified, but I matched the mint leaf in the photo.\nTwo Fridays ago, I got home late from the bar, and I wanted something refreshing. When I opened up the\nBartender's Choice\napp, I spotted the Mulata Daiquiri-Mojito-like Scorpion Kick by Dan Greenbaum at Diamond Reef NYC circa 2017 that would make good use of my mint patch and hit the spot otherwise. In the glass, the Scorpion Kick came at the nose with mint, chocolate, and lime aromas. Next, lime and vegetal notes on the sip ventured over to rum, chocolate, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1ejOb9tqo_wTJWjDdKAbtUduPKvH9_aZ62trZcJe8walB38MymLf5O8yWNb4nz2fzPMBzSDz-cBG6E2ewNKBkJwL_IboebWMZaSkYlEZi4mchCCtSv3uElsmQg4nS9CmzPOouPj9ekfsTvuYLaRCxkrOF-NNisIrVsGFLI4WofWtD9-Nd4AkvHDGlC5N/s320/scorpionkick_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1ejOb9tqo_wTJWjDdKAbtUduPKvH9_aZ62trZcJe8walB38MymLf5O8yWNb4nz2fzPMBzSDz-cBG6E2ewNKBkJwL_IboebWMZaSkYlEZi4mchCCtSv3uElsmQg4nS9CmzPOouPj9ekfsTvuYLaRCxkrOF-NNisIrVsGFLI4WofWtD9-Nd4AkvHDGlC5N/s800/scorpionkick_ig400.jpg", "comment_count": 0 }, { "title": "oh my word!", "url": "https://cocktailvirgin.blogspot.com/2023/08/oh-my-word.html", "published": "2023-08-26T08:00:00.036-04:00", "updated": "2023-08-26T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "amaro", "bitters (orange)", "chartreuse (green)", "gin", "maraschino" ], "ingredients": [ "3/4 oz Old Tom Gin (Hayman's)", "3/4 oz Amaro Montenegro", "3/4 oz Green Chartreuse", "3/4 oz Maraschino (Luxardo)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a glass.", "body_text": "3/4 oz Old Tom Gin (Hayman's)\n3/4 oz Amaro Montenegro\n3/4 oz Green Chartreuse\n3/4 oz Maraschino (Luxardo)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a glass.\nTwo Saturdays ago, I reached for Sother Teague's\nI'm Just Here for the Drinks\nbook and landed on his stirred Last Word Cocktail riff called Oh My Word! Since I had a fresh bottle of Green Chartreuse, I felt like expending a smidge of it to test this one out. I might have also skipped this one in the past for it read like it was going to be rather sweet which strangely was not the reaction I had when I tasted it. Overall, it gave forth an herbaceous, nutty chery, and orange bouquet to the nose. Next, a slightly fruity sip flowed into gin, herbaceous, clementine, nutty cherry, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2aNBBglgKdfTB4Ntdp0wE4gLOoxPB-eoJ2CLioOFhwxAFypWan-OTDCCTnRMyBzUFEBdfC8gB6xqg33fY3_CoRAqgHNPj_-U0G2bmP-AYN4nKSJD45IyZ0HWkPZFvAuRspugDCTTLQW-fWIPjYYFs8DSC54d0RDKvhYYdHA5tCDpqDTBMUjB9qOy-nqqH/s320/ohmyword_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2aNBBglgKdfTB4Ntdp0wE4gLOoxPB-eoJ2CLioOFhwxAFypWan-OTDCCTnRMyBzUFEBdfC8gB6xqg33fY3_CoRAqgHNPj_-U0G2bmP-AYN4nKSJD45IyZ0HWkPZFvAuRspugDCTTLQW-fWIPjYYFs8DSC54d0RDKvhYYdHA5tCDpqDTBMUjB9qOy-nqqH/s800/ohmyword_ig400.jpg", "comment_count": 0 }, { "title": "summertime clothes", "url": "https://cocktailvirgin.blogspot.com/2023/08/summertime-clothes.html", "published": "2023-08-27T08:00:00.043-04:00", "updated": "2023-08-27T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": 2014 }, "categories": [ "bitters (Peychaud's)", "cynar", "lillet", "orange juice", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Wathen's Bourbon (Evan Williams Bonded)", "3/4 oz Carpano Antica Sweet Vermouth (Cocchi)", "3/4 oz Cocchi Americano", "1/4 oz Cynar", "2 dash Peychaud's Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with both orange and lemon twists.", "body_text": "1 1/2 oz Wathen's Bourbon (Evan Williams Bonded)\n3/4 oz Carpano Antica Sweet Vermouth (Cocchi)\n3/4 oz Cocchi Americano\n1/4 oz Cynar\n2 dash Peychaud's Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with both orange and lemon twists.\nTwo Sundays ago, I returned to the online flashcard set for Atlanta's Paper Plane and spotted the Summertime Clothes as an intriguing Manhattan variation. I was able to find a\nAtlanta Journal-Constitution\narticle that placed the drink's creation circa 2014, and overall, the idea reminded me of the\nHoots Mon\nwith a different whiskey type and a touch of Cynar and bitters. Once prepared, the Summertime Clothes shared orange and lemon oils over caramel, herbal, Bourbon, and peach aromas. Next, grape and orchard fruit on the sip dressed up the Bourbon and bitter plum flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4A7xOLfAWdfQjOmN_SMkHw5Crohbz9k7L2rj4whHoX08149Tpw_JBBn3pKxBv6SiIz4M3OF052rswpmU-HoMB_EhuijBAeNc9TNyVVrnAww612i2hofZrwla6HWWrRimihtA3-mWbO3xw_r_MYLO6hrrAJdy_s0OQiCawXsAqdIFVwscOBP-ib53Y4fd/s320/summertimeclothes_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4A7xOLfAWdfQjOmN_SMkHw5Crohbz9k7L2rj4whHoX08149Tpw_JBBn3pKxBv6SiIz4M3OF052rswpmU-HoMB_EhuijBAeNc9TNyVVrnAww612i2hofZrwla6HWWrRimihtA3-mWbO3xw_r_MYLO6hrrAJdy_s0OQiCawXsAqdIFVwscOBP-ib53Y4fd/s800/summertimeclothes_ig400.jpg", "comment_count": 0 }, { "title": "maori punch", "url": "https://cocktailvirgin.blogspot.com/2023/08/maori-punch.html", "published": "2023-08-30T08:00:00.067-04:00", "updated": "2023-08-30T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Trader Vic", "source": "1949 newspaper", "year": 1949 }, "categories": [ "bitters (Angostura)", "gin", "lime juice", "passion fruit syrup" ], "ingredients": [ "2 oz Gin (Beefeater)", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a stemmed vessel with a wide mouth like a Martini glass or snifter; no garnish was specified but I opted for a nasturtium.", "body_text": "2 oz Gin (Beefeater)\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice and strain into a stemmed vessel with a wide mouth like a Martini glass or snifter; no garnish was specified but I opted for a nasturtium.\nA few weeks ago, Matt Pietrek on\nCocktailWonk\nposted\nTrader Vic's recipe for Maori Punch that Matt discovered in a 1949 newspaper. The original called for passion fruit juice, and it was uncleared if it was sweetened and to what extent since it was the only element to balance the citrus, spirit, and bitters. Matt took the guess work out by subbing in a lesser volume of passion fruit syrup to balance his adaptation. Overall, the concept reminded me of the\nTaglin Club\nthat was my passion fruit for orange liqueur Pegu Club fitted to a Scofflaw structure, so I was intrigued. I planned on making this using a nasturtium blossom from my garden as a garnish, until the last one disappeared thanks to Tubby, our yard's groundhog that most notably ravaged my cucumber plants by getting over the three foot garden fence. I solved the problem by booking vacation tickets for Tubby, and a few weeks later, the nasturtiums began to gain foliage and thus flower again.\nThis was also my welcome back to cocktails after Covid hit me for the second time (last time was two years prior in August 2021 during the Delta wave). In the glass, the Maori Punch greeted the nose with passion fruit and pine aromas with a peppery note from the nasturtium garnish. Next, tropical and lime elements on the sip enchanted a gin and bitter tangerine swallow. Overall, the Maori Punch veered from the\nPegu Club\n's grapefruit notes on the swallow into something much softer.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U4SNbOn-7qfV3Ii6tc7hTxC9fijPVte-JpatO9cclhJ1g1H4sy-0iy_1PilGN0SikqELUWDT9bVorBp7OZJcISB9t8yJ5Ct3WK6qaMSQNe01mhM5_Kv0NfTuuBj-cTgfrIxaqz8t7KucOrzLsOB4T5TInV5ix_JoHkXPkVieyi3cpRlrU3hEst2U7L6Q/s320/maoripunch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U4SNbOn-7qfV3Ii6tc7hTxC9fijPVte-JpatO9cclhJ1g1H4sy-0iy_1PilGN0SikqELUWDT9bVorBp7OZJcISB9t8yJ5Ct3WK6qaMSQNe01mhM5_Kv0NfTuuBj-cTgfrIxaqz8t7KucOrzLsOB4T5TInV5ix_JoHkXPkVieyi3cpRlrU3hEst2U7L6Q/s800/maoripunch_ig400.jpg", "comment_count": 0 }, { "title": "bees for pélé", "url": "https://cocktailvirgin.blogspot.com/2023/08/bees-for-pele.html", "published": "2023-08-31T08:00:00.045-04:00", "updated": "2023-08-31T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Rhiannon Enlil", "source": "Cure", "year": null }, "categories": [ "bitters (Angostura)", "chartreuse (yellow)", "honey", "lemon juice", "rum (white)" ], "ingredients": [ "1 1/2 oz La Favorite Rhum Agricole Blanc (JM 100°)", "3/4 oz Yellow Chartreuse", "1 oz Lemon Juice", "1/2 oz Honey Syrup", "21 drop Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with 5 drop Angostura Bitters.", "body_text": "1 1/2 oz La Favorite Rhum Agricole Blanc (JM 100°)\n3/4 oz Yellow Chartreuse\n1 oz Lemon Juice\n1/2 oz Honey Syrup\n21 drop Angostura Bitters\nShake with ice, strain into a cocktail glass, and garnish with 5 drop Angostura Bitters.\nTwo Thursdays ago, I reached for Neal Bodenheimer and Emily Timberlake's\nCure: New Orleans Drinks and How to Mix 'Em\nbook to see if I had skipped over any gems. There, I was lured in by Rhiannon Enlil's Bees for Pélé that she crafted at Cure; I had probably skipped over this one to conserve my Yellow Chartreuse bottle at the time. The recipe was a cross between a\nDaisy de Santiago\nand a Bee's Knees, and Rhiannon named it after both the volcano on Martinique and one of Rhiannon's favorite teenage albums – Tori Amos'\nBoys for Pele\n. In the glass, the Bees for Pélé showcased a honey, clove, allspice, pine, and grassy funky aroma. Next, lemon and honey mingled on the sip, and the swallow offered up funky rum and herbal flavors with a cinnamon and clove spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIfHF9K1wVCSTvlY_JvN4LV4mNN_nZw9ULHGaX1NtGxDy_LMBr3um8KMHuf7_5S_RMwStU4x-Sd8paUJfb3MpV07aq1Be8cLOEo0SvXtyaApDeg_3tJN0-R6Lh9hSu_9CH1LxmXgKRfroB0zOFCVVZ2NEuN8NmdRVLe7pkPx9aWjXaau8HoN1dnxLKQ-K/s320/beesforpele_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIfHF9K1wVCSTvlY_JvN4LV4mNN_nZw9ULHGaX1NtGxDy_LMBr3um8KMHuf7_5S_RMwStU4x-Sd8paUJfb3MpV07aq1Be8cLOEo0SvXtyaApDeg_3tJN0-R6Lh9hSu_9CH1LxmXgKRfroB0zOFCVVZ2NEuN8NmdRVLe7pkPx9aWjXaau8HoN1dnxLKQ-K/s800/beesforpele_ig400.jpg", "comment_count": 0 }, { "title": "sunset park", "url": "https://cocktailvirgin.blogspot.com/2023/09/sunset-park.html", "published": "2023-09-01T08:00:00.039-04:00", "updated": "2023-09-01T08:00:00.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Michael Madrusan", "source": "Milk & Honey", "year": 2009 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nAfter my bar shift two Fridays ago, I opened up the\nBartender's Choice\napp and found the Sunset Park. The recipe was crafted by Michael Madrusan at Manhattan's Milk & Honey circa 2009 as \"a lighter, summery Manhattan inspired by Frank's Special (Frank Meier's 1934 combo of gin, dry vermouth, peach liqueur)\" that he named after a neighborhood in Brooklyn. In the glass the Sunset Park welcomed the senses with a lemon, rye, apricot, and clove bouquet. Next, a semi-dry orchard fruit sip flowed into rye, bitter apricot, cinnamon, and allspice flavors on the swallow. Over all, it came across like a lighter\nSlope\nor less herbal-bitter\nMulberry Bend\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41DrSykENUp2SEAjmkG3dNLprp77gC1BQeZ-YUgswqtSDgKwWvJXfd-3-Tj14YBGApi-pkBcXDPmoqgm6XmTXqS7xFA9fqtPCGZqlcaUWz_o1u0IA3dLdQVxDXtaWCivO28Q7I-UwAebOBnhas2F-O74NBvPheCkUFrFlGxa06Ol7PfqgnBOckDg6aHjZ/s320/sunsetpark_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41DrSykENUp2SEAjmkG3dNLprp77gC1BQeZ-YUgswqtSDgKwWvJXfd-3-Tj14YBGApi-pkBcXDPmoqgm6XmTXqS7xFA9fqtPCGZqlcaUWz_o1u0IA3dLdQVxDXtaWCivO28Q7I-UwAebOBnhas2F-O74NBvPheCkUFrFlGxa06Ol7PfqgnBOckDg6aHjZ/s800/sunsetpark_ig400.jpg", "comment_count": 0 }, { "title": "northern lights", "url": "https://cocktailvirgin.blogspot.com/2023/09/northern-lights.html", "published": "2023-09-02T08:00:00.021-04:00", "updated": "2023-09-02T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2017 }, "categories": [ "aperol", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Islay Scotch (Laphroaig 10 Year)", "3/4 oz Fino Sherry (Tio Pepe)", "3/4 oz Aperol" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Islay Scotch (Laphroaig 10 Year)\n3/4 oz Fino Sherry (Tio Pepe)\n3/4 oz Aperol\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nAfter my bar shift two Saturdays ago, I returned once again to the\nBartender's Choice\napp as a quick source of a recipe. There, I spotted the Northern Lights that was not the\nNorthern Lights\nat Craigie on Main (albeit both have Scotch) or the\none\nas a Malört version of Trader Vic's Port Light. This one was Sam Ross' creation circa 2017 at Manhattan's Attaboy that reminded me of a\nContessa\nbut with Scotch and Fino instead of gin and dry vermouth. Here, the Northern Lights opened up with a glow of lemon, peat smoke, and orange aromas. Next, a semi-crisp orange and malt sip progressed into smoky Scotch, almond, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdevJ3uG1I6wXdtcIGmuutalyplWgLss1XQpwLRpY1WyQzkP4wYc9Tby7pNeGpJtrLqg2BhcJnuSq0hZHgpLrU3_wBxd9tp6t2e0dQtxcOc_BNQ5skgEIVxRijrfgPS7Bis1I3avXz0d-zwS6SKI4MhmEWBrgk6gi1vzkyXyevNqN2UzIsq4vRnrLmjS58/s320/northernlights_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdevJ3uG1I6wXdtcIGmuutalyplWgLss1XQpwLRpY1WyQzkP4wYc9Tby7pNeGpJtrLqg2BhcJnuSq0hZHgpLrU3_wBxd9tp6t2e0dQtxcOc_BNQ5skgEIVxRijrfgPS7Bis1I3avXz0d-zwS6SKI4MhmEWBrgk6gi1vzkyXyevNqN2UzIsq4vRnrLmjS58/s800/northernlights_ig400.jpg", "comment_count": 0 }, { "title": "the staggerly", "url": "https://cocktailvirgin.blogspot.com/2023/09/the-staggerly.html", "published": "2023-09-03T08:00:00.039-04:00", "updated": "2023-09-03T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Zig Zag Café", "year": 2013 }, "categories": [ "amaro", "aquavit", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)", "3/4 oz Aquavit (Linie)", "3/4 oz Amaro Nardini" ], "instructions": null, "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse Bonded)\n3/4 oz Aquavit (Linie)\n3/4 oz Amaro Nardini\nThe recipe did not specify serving instructions other than an orange twist, so I prepared like an Old Fashioned – stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I uncovered an online collection of recipe flashcards from the Zig Zag Café in Seattle and landed upon the Staggerly. I was able find an early reference to it in a 2013\nYelp\nreview, and it was described in the 2018 book\n100 Things to Do in Seattle Before You Die\n. I was lured in by the rye-aquavit combination that David Wondrich utilized in 2005 in the\nOld Bay Ridge\nand I later used in cocktails like the\nNude Descending a Staircase\n. Once assembled the Staggerly donated a lemon, caramel, caraway, and herbal bouquet to the nose. Next, the amaro's caramel filled the sip, and the swallow gave forth rye, caraway, caramel, bitter, and minty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bgQKOLoPHpCQr5zxztKTFqtdBdOBuHBSJiKsvXyeltcAn4G5mEgr75G0OfnCpz_ftfUPfr0WWulgbffjq5jvCZT98ciOLKnnpHo5VF2KGyWex4b94pO3M9Mk3oOPzQQBMOI6XwGzruFqjQIUGePnlGxz4zg8escuDDNlxq6IgIT6brNFLls78S7FpuSr/s320/staggerly_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bgQKOLoPHpCQr5zxztKTFqtdBdOBuHBSJiKsvXyeltcAn4G5mEgr75G0OfnCpz_ftfUPfr0WWulgbffjq5jvCZT98ciOLKnnpHo5VF2KGyWex4b94pO3M9Mk3oOPzQQBMOI6XwGzruFqjQIUGePnlGxz4zg8escuDDNlxq6IgIT6brNFLls78S7FpuSr/s800/staggerly_ig400.jpg", "comment_count": 0 }, { "title": "protect ya neck", "url": "https://cocktailvirgin.blogspot.com/2023/09/protect-ya-neck.html", "published": "2023-09-04T08:00:00.050-04:00", "updated": "2023-09-04T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": null }, "categories": [ "cognac", "creme de peche", "egg white", "falernum", "honey", "lemon juice", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz Aged Rhum Agricole (JM Gold)", "3/4 oz Cognac (Du Peyrat Selection)", "1/2 oz Peach Liqueur (Mathilde)", "1/4 oz Falernum (Velvet)", "1/4 oz Allspice Dram (Hamilton's)", "1 oz Lemon Juice", "1/4 oz Honey Syrup", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a cocktail coupe (old fashioned glass), and garnish with a lemon wheel (lemon twist).", "body_text": "1 1/2 oz Aged Rhum Agricole (JM Gold)\n3/4 oz Cognac (Du Peyrat Selection)\n1/2 oz Peach Liqueur (Mathilde)\n1/4 oz Falernum (Velvet)\n1/4 oz Allspice Dram (Hamilton's)\n1 oz Lemon Juice\n1/4 oz Honey Syrup\n1 Egg White\nShake one round without ice and one round with ice, strain into a cocktail coupe (old fashioned glass), and garnish with a lemon wheel (lemon twist).\nTwo Mondays ago, I spotted Chad Austin's\nEveryone Has a F*cking Cocktail Book\nin the drink book shelves, and I began to flip through the pages to find something to make. There, I landed on the Protect Ya Neck (Killa Bees on the Set) that reminded me a little of the\nMissionary's Downfall\nwith the rum, honey and peach liqueur in the mix. The combination of rhum agricole and Cognac is one that has worked in\nHer Majesty's Pearl\nand\nA Rum with a Vieux\nand I utilized in the\nPrelude to a Broken Arm\n, so I was curious to give it the recipe a try. In the glass, it conjured up lemon, peach, and grassy aromas. Next, a creamy lemon and orchard fruit sip launched into grassy, lemon, peach, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjpdLvXURdY3veD0RaWixLbAZvC7RRdBvtbTY4M6PH8OtxRMZ7cK5be9SDLUz_O-bN2YHRicBU8TVsjt3HS3kbvNcb2FbNJmnEWoXiLZsrrwYZ4em9UuxqprE69-yJ8hjdPI0wmz8LU5bWVs4x25tMBKL72Sh0toU5g7N2evNExAakT5az0XxJc39nyhh/s320/protectyaneck_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjpdLvXURdY3veD0RaWixLbAZvC7RRdBvtbTY4M6PH8OtxRMZ7cK5be9SDLUz_O-bN2YHRicBU8TVsjt3HS3kbvNcb2FbNJmnEWoXiLZsrrwYZ4em9UuxqprE69-yJ8hjdPI0wmz8LU5bWVs4x25tMBKL72Sh0toU5g7N2evNExAakT5az0XxJc39nyhh/s800/protectyaneck_ig400.jpg", "comment_count": 0 }, { "title": "coperta da sci", "url": "https://cocktailvirgin.blogspot.com/2023/09/coperta-da-sci.html", "published": "2023-09-05T08:00:00.038-04:00", "updated": "2023-09-05T08:00:00.169-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kelly Thorn", "source": "Empire State South", "year": null }, "categories": [ "amaro", "calvados", "creme de cacao", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Calvados (Morin Selection)", "3/4 oz Amaro Braulio", "3/4 oz Cocchi Sweet Vermouth", "1/4 oz Crème de Cacao (Bols)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "3/4 oz Calvados (Morin Selection)\n3/4 oz Amaro Braulio\n3/4 oz Cocchi Sweet Vermouth\n1/4 oz Crème de Cacao (Bols)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Tuesdays ago, I selected Kara Newman's\nNightcap\nbook and honed in on Kelly Thorn's Coperta Da Sci created Empire State South in Atlanta. The name translated to \"ski lodge blanket\" which made it seem like it was too early in the year to try it, but I was lured in by the call for Braulio. Once assembled, the drink showcased an orange, caramel, and grape bouquet to the nose. Next, grape and caramel notes continued on into the sip where they were followed by apple, caramel, bitter, chocolate, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMj-AiSuzD3NyoBa2CTGiPZ244tlKVKYvH04Q-PU6NWt_2TOsPmD7bt_8H3T3NJjQ_oJrn2r55X_3nNi122tKNlauJVVN51U2rb5VcWFStv5jcd9ZtlDu0n3JLFefK8Y7uvyvMd9E-GJwiCABzPM01y5mypIj3F3KYIM3tbya89LF5ITcdCeLxcHNx6Vdn/s320/copertadasci_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMj-AiSuzD3NyoBa2CTGiPZ244tlKVKYvH04Q-PU6NWt_2TOsPmD7bt_8H3T3NJjQ_oJrn2r55X_3nNi122tKNlauJVVN51U2rb5VcWFStv5jcd9ZtlDu0n3JLFefK8Y7uvyvMd9E-GJwiCABzPM01y5mypIj3F3KYIM3tbya89LF5ITcdCeLxcHNx6Vdn/s800/copertadasci_ig400.jpg", "comment_count": 0 }, { "title": "heck fire", "url": "https://cocktailvirgin.blogspot.com/2023/09/heck-fire.html", "published": "2023-09-06T08:00:00.034-04:00", "updated": "2023-09-06T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2019 }, "categories": [ "chartreuse (green)", "mezcal", "rum", "vermouth (bianco)" ], "ingredients": [ "1 oz Mezcal (Del Maguey Vida)", "1 oz Blanc Vermouth (Dolin)", "1/2 oz Aged Pot Still Rum (Smith & Cross)", "1/2 oz Green Chartreuse" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 oz Mezcal (Del Maguey Vida)\n1 oz Blanc Vermouth (Dolin)\n1/2 oz Aged Pot Still Rum (Smith & Cross)\n1/2 oz Green Chartreuse\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I needed a nightcap after my bar shift so I turned to the\nBartender's Choice\napp. There, I uncovered the Heck Fire by Sam Ross at Nashville's Attaboy circa 2019, and the mezcal, blanc vermouth, and Green Chartreuse components reminded me of Sother Teague's version of the\nDisco Ball\n, but here with the aged rum instead of Yellow Chartreuse. In the glass using Smith & Cross as the rum choice, the Heck Fire gave forth smoke, vegetal, and tropical funk aromas. Next, a semi-sweet white grape sip stepped aside for smoky, vegetal, herbaceous, caramel, and rum funk flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZdwrn5BbJn0XsnnSA9b7mBJbKredds71bKoE2pqdw98OmhubQhgXgnIfnDGl3EwaYfyvSL7WUwfz8T-PXXHpamqgSz0cODDEfku3Lyw-4lfkXI_U3qeN7IAATwzRS4uXAOoZJhHUq9Lw6ZJuBXTYEK4MgEjtjzYRo6jhMlnT3UzGQNl1oBw2K2W6EGeJ/s320/heckfire_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZdwrn5BbJn0XsnnSA9b7mBJbKredds71bKoE2pqdw98OmhubQhgXgnIfnDGl3EwaYfyvSL7WUwfz8T-PXXHpamqgSz0cODDEfku3Lyw-4lfkXI_U3qeN7IAATwzRS4uXAOoZJhHUq9Lw6ZJuBXTYEK4MgEjtjzYRo6jhMlnT3UzGQNl1oBw2K2W6EGeJ/s800/heckfire_ig400.jpg", "comment_count": 0 }, { "title": "rear admiral", "url": "https://cocktailvirgin.blogspot.com/2023/09/rear-admiral.html", "published": "2023-09-07T08:00:00.033-04:00", "updated": "2023-09-07T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Zig Zag Café", "year": null }, "categories": [ "absinthe", "creme de banane", "lime juice", "pimento dram", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "3/4 oz Banana Liqueur (Tempus Fugit)", "3/4 oz Lime Juice", "1/4 oz Allspice Dram (Hamilton's)", "1 dash Absinthe (12 drop Copper & Kings)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Smith & Cross Rum\n3/4 oz Banana Liqueur (Tempus Fugit)\n3/4 oz Lime Juice\n1/4 oz Allspice Dram (Hamilton's)\n1 dash Absinthe (12 drop Copper & Kings)\nShake with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I returned to the online set of flashcards that I found from the Zig Zag Café in Seattle, and I spotted the tropical Smith & Cross Daiquiri of sorts called the Rear Admiral. I was not able to find a reference for it on\nYelp\nor other parts of the web, but the combination of crème de banane and allspice dram has worked well before such as in the\nMeauxbar Rye Cocktail\n, so I gave it a shot. Once prepared, the Rear Admiral donated a rum funk, pineapple, banana, and allspice aroma to the nose. Next, lime and caramel notes on the sip sailed into funky rum, caramelized banana, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSeBCbTZJbz6dZEZH1MtOU-ivO4RJJiPs3X21SenIDTtjp1YwooEOGNgWHOzJnHeB8qwbb_CQ7QnKUOSRTqPS_InmJhl4cN1q0ktFWGrxPUn9bCJbZkf6e5IWLvXDWoghd271GjxgU9MEuijCULc0-bWEB1M0waB30CDtVGUq3bzgbxb_mPmWSbr2wVop/s320/rearadmiral_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSeBCbTZJbz6dZEZH1MtOU-ivO4RJJiPs3X21SenIDTtjp1YwooEOGNgWHOzJnHeB8qwbb_CQ7QnKUOSRTqPS_InmJhl4cN1q0ktFWGrxPUn9bCJbZkf6e5IWLvXDWoghd271GjxgU9MEuijCULc0-bWEB1M0waB30CDtVGUq3bzgbxb_mPmWSbr2wVop/s800/rearadmiral_ig400.jpg", "comment_count": 0 }, { "title": "rosales", "url": "https://cocktailvirgin.blogspot.com/2023/09/rosales.html", "published": "2023-09-08T08:00:00.038-04:00", "updated": "2023-09-08T08:00:00.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Zig Zag Café", "year": 2017 }, "categories": [ "bitters (other)", "campari", "cynar", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Mezcal (Del Maguey Vida)", "1 oz Sweet Vermouth (Cocchi)", "1/2 oz Campari", "1/2 oz Cynar", "1 dash Grapefruit Bitters (Bittercube Jamaican #2)" ], "instructions": "Stir with ice and strain into a cocktail coupe (no instructions were provided so this is how I served it).", "body_text": "1 1/2 oz Mezcal (Del Maguey Vida)\n1 oz Sweet Vermouth (Cocchi)\n1/2 oz Campari\n1/2 oz Cynar\n1 dash Grapefruit Bitters (Bittercube Jamaican #2)\nStir with ice and strain into a cocktail coupe (no instructions were provided so this is how I served it).\nAfter my bar shift two Fridays ago, I made a recipe that I had noted the night before from the Zig Zag Café flashcards called the Rosales. I was able to spot references to it in a pair of menu photos on\nYelp\nin Spring 2017, and I was lured in for it made me think that it was a\nRosita\nriff. The Rosales once prepared displayed a smoky, vegetal, and orange aroma. Next, orange and caramel on the sip turned into smoky, vegetal, herbal-bitter, and plum flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4fqPE7Nc-Xzl_EEWgPcwCtAVq7CsdI-U85xSsoKVERpIs9U2CqjLxbuEj-TuEP3_YyD0OsIemSweQHyPRtOUQiswsKWueHqv9DxIM4-o0Y52X4PgTOC7JCRNOOyhjTXL40dWULoioW_9xhQhspyIAKNqRblbNoI5MxqAJomRAMruMftW6ADQWMuK1tRg/s320/rosales_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4fqPE7Nc-Xzl_EEWgPcwCtAVq7CsdI-U85xSsoKVERpIs9U2CqjLxbuEj-TuEP3_YyD0OsIemSweQHyPRtOUQiswsKWueHqv9DxIM4-o0Y52X4PgTOC7JCRNOOyhjTXL40dWULoioW_9xhQhspyIAKNqRblbNoI5MxqAJomRAMruMftW6ADQWMuK1tRg/s800/rosales_ig400.jpg", "comment_count": 0 }, { "title": "bonnie prince charlie", "url": "https://cocktailvirgin.blogspot.com/2023/09/bonnie-prince-charlie.html", "published": "2023-09-09T08:00:00.000-04:00", "updated": "2023-09-09T08:00:00.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2018 }, "categories": [ "bitters (Angostura)", "drambuie", "scotch", "sherry" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Drambuie", "2 dash Angostura Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Drambuie\n2 dash Angostura Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Saturdays ago, I returned home from my bar shift in need of a nightcap. Therefore, I opened up the\nBartender's Choice\napp and landed upon the Bonnie Prince Charlie by Brandon Bramhall at Attaboy in Manhattan circa 2018. While the name reminded me of the\nBonnie Prince Charles\n, instead of a Cognac-Drambuie Sour, it was described as \"Rusty Nail-esque. Slightly less intense with the addition of sherry.\" As a Scotch, Amontillado sherry, and Drambuie stirred drink, it reminded me of the\nCarpenter's Hand\nand\nCamino Del Ray\nthat utilized Armagnac and añejo tequila, respectively. Once prepared, the Bonnie Prince Charlie showed off a lemon, honey, and smoke aroma. Next, grape and honey on the sip led into smoky Scotch, dried fruit, honey, herbal, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3tzyG1tJjjAG02rsLBhS1UwzbEx74r63TJgkHRlW3kHzXRPL3rdnHyNSsIrtFqBU4SwQM7kMwz8m2KlFOrvzNZrzRYHQQ3GCtSIhQo8fj9eXXd4KlsBrIiQIvi7ZEhjV4Ol0aSm87V1Z8CLImdxwpnwf9PBgYUgWqNz3sDioVn8kMOUWeFlTx6GUhTIJ/s320/bonnieprincecharlie_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3tzyG1tJjjAG02rsLBhS1UwzbEx74r63TJgkHRlW3kHzXRPL3rdnHyNSsIrtFqBU4SwQM7kMwz8m2KlFOrvzNZrzRYHQQ3GCtSIhQo8fj9eXXd4KlsBrIiQIvi7ZEhjV4Ol0aSm87V1Z8CLImdxwpnwf9PBgYUgWqNz3sDioVn8kMOUWeFlTx6GUhTIJ/s800/bonnieprincecharlie_ig400.jpg", "comment_count": 0 }, { "title": "loaded pistol", "url": "https://cocktailvirgin.blogspot.com/2023/09/loaded-pistol.html", "published": "2023-09-10T08:00:00.093-04:00", "updated": "2023-09-10T08:00:00.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2019 }, "categories": [ "bitters (other)", "mezcal", "strega", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Mezcal (Del Maguey Vida)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Strega", "1 dash Grapefruit Bitters (Scrappy's Black Lemon)" ], "instructions": "Stir with ice and strain into an old fashioned glass with ice and rimmed (*) with grasshopper salt (regular salt).", "body_text": "1 1/2 oz Mezcal (Del Maguey Vida)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Strega\n1 dash Grapefruit Bitters (Scrappy's Black Lemon)\nStir with ice and strain into an old fashioned glass with ice and rimmed (*) with grasshopper salt (regular salt).\n(*) I later found on the\nBartender at Large\npage on\nFacebook\nhas the bar sprinkled grasshopper salt over the ice cube.\nTwo Sundays ago, I was scanning through the online flashcards for the Raised By Wolves bar, and I spotted the Loaded Pistol by Erick Castro at Polite Provisions in 2019. The structure with Strega in the mix reminded me of Chris Hannah recipes like the\nNight Tripper\nand\nRebennack\n, so I was intrigued. I was able to confirm the recipe on\nDifford's Guide\nwhich specified that the garnish of grasshopper salt was a rim (unclear application on the flashcards); I later found on Erick's\nBartender at Large\npage on\nFacebook\n, that it was a sprinkle on top of the ice. Without the grasshopper aspect in play, the Loaded Pistol shot forth with a smoke and red fruit aroma to the nose. Next, cherry and red grape notes on the sip recoiled into smoky agave and Strega's herbal-spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAtmPwv5N4ONg-t_Z_ngq6e45YHIolTjvW-HzRZIAMLBhUaGGExc0d_dlacBF5RerWaK9qoCn7B9J8DBoaMFf2GUw7cmHf4jGw5VspFDmpYD6VrDjSZMNqVEIe5FVdjdPOjsy6Y9z_GbvfLn4TjoLQs_7dq4ULwBGUZlRAJxJT21yBq42jQuxgaVKetfq/s320/loadedpistol_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAtmPwv5N4ONg-t_Z_ngq6e45YHIolTjvW-HzRZIAMLBhUaGGExc0d_dlacBF5RerWaK9qoCn7B9J8DBoaMFf2GUw7cmHf4jGw5VspFDmpYD6VrDjSZMNqVEIe5FVdjdPOjsy6Y9z_GbvfLn4TjoLQs_7dq4ULwBGUZlRAJxJT21yBq42jQuxgaVKetfq/s800/loadedpistol_ig400.jpg", "comment_count": 0 }, { "title": "beauty sleep", "url": "https://cocktailvirgin.blogspot.com/2023/09/beauty-sleep.html", "published": "2023-09-11T08:00:00.031-04:00", "updated": "2023-09-11T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "amaro", "amaro nonino", "lillet", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Cocchi Americano", "1/2 oz Amaro Nonino", "1/2 tsp Amaro Nardini" ], "instructions": "Stir with ice and strain into an old fashioned glass with a big ice cube.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Cocchi Americano\n1/2 oz Amaro Nonino\n1/2 tsp Amaro Nardini\nStir with ice and strain into an old fashioned glass with a big ice cube.\nTwo Mondays ago, I began searching the\nKindred Cocktails\ndatabase for a recipe. There, I spied the Beauty Sleep crafted by New York City bartender Rafa Garcia Febles in 2014 that reminded me of\nThe Brigantine\nwith its American whiskey, Cocchi Americano, and Amaro Nonino structure. However, the Beauty Sleep called for Bourbon instead of rye, and a splash of Amaro Nardini instead of Peychaud's. In the glass, the Beauty Sleep ventured forward with caramel, orange, and a hint of mint to the nose. Next, caramel and orchard fruit on the sip tossed and turned into Bourbon, caramel, root beer, and a hint of almost licorice flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkaSSn8IDpySgWQmg0vEtgb3ntWvjDRazLU2VFMhX_WzM63GxXxI1PWF5J_VjYxRfJQu-EGeQYnC_7_u5JKRhx2kP-daRO5JHlIhoQ9mXMh8KegVUMpdyGQh6KwcdHOoU1crKFTJ7slrgd2BxzJ71pvQngEB4KeV4G3pab9CkLvqWmqtjjgOM3L9Xxnws/s320/beautysleep_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkaSSn8IDpySgWQmg0vEtgb3ntWvjDRazLU2VFMhX_WzM63GxXxI1PWF5J_VjYxRfJQu-EGeQYnC_7_u5JKRhx2kP-daRO5JHlIhoQ9mXMh8KegVUMpdyGQh6KwcdHOoU1crKFTJ7slrgd2BxzJ71pvQngEB4KeV4G3pab9CkLvqWmqtjjgOM3L9Xxnws/s800/beautysleep_ig400.jpg", "comment_count": 0 }, { "title": "telling phoebe", "url": "https://cocktailvirgin.blogspot.com/2023/09/telling-phoebe.html", "published": "2023-09-12T08:00:00.042-04:00", "updated": "2023-09-12T08:00:00.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chantal Tseng", "source": "literary cocktail theme nights", "year": null }, "categories": [ "benedictine", "fernet-branca", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Fernet Branca", "1/2 oz Benedictine" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Fernet Branca\n1/2 oz Benedictine\nStir with ice, strain into a coupe, and garnish with a cherry.\nTwo Tuesdays ago, I decided to make a drink out of a book that I purchased at my final visit to The Boston Shaker store before it closed for good, namely\nRaising the Bar\nbook by Jacob Grier and Brett Adams. I soon flipped to the Fernet section and became entranced with the Telling Phoebe by Chantal Tseng due to the Fernet-Benedictine duo that I learned about in early Boston drinks like the\nCadet\nand the\nDown & Brown\nand that I utilized in the\nCampo Viejo\n. Chantal created this as a homage to R.O. Kwon's\nThe Incentiary\nduring one of her recurrent literary cocktail theme nights. With sweet vermouth in the mix, it also reminded me of the\nDoberman\n.\nOnce prepared, the Telling Phoebe proffered peat smoke, herbal, and menthol aromas to the nose. Next, grape, caramel, and malt notes on the sip gave way to smoky Scotch, gentian bitter, and minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBLwQBGIIOPgw5VYAQWn7fvrmdOyKZUAXFBu3WfzvaU7Rl-YsSZbzcHJCjv4ud1z19SwPxYaVFywwbNINV0Szt3Zvu5HgJgYjvPHsJR21WhKSx5cBF7winhhmumkU6fwUDmpYRRHHJ3Cy6BHNqLUzSBD3lQWFJmvrHZzLzeJztSetY__ChWymhveK04T1/s320/tellingphoebe_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBLwQBGIIOPgw5VYAQWn7fvrmdOyKZUAXFBu3WfzvaU7Rl-YsSZbzcHJCjv4ud1z19SwPxYaVFywwbNINV0Szt3Zvu5HgJgYjvPHsJR21WhKSx5cBF7winhhmumkU6fwUDmpYRRHHJ3Cy6BHNqLUzSBD3lQWFJmvrHZzLzeJztSetY__ChWymhveK04T1/s800/tellingphoebe_ig400.jpg", "comment_count": 1 }, { "title": "sayonara", "url": "https://cocktailvirgin.blogspot.com/2023/09/sayonara.html", "published": "2023-09-13T08:00:00.036-04:00", "updated": "2023-09-13T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Zig Zag Café", "year": 2010 }, "categories": [ "apricot liqueur", "bitters (other)", "calvados", "lime juice", "simple syrup", "tequila" ], "ingredients": [ "3/4 oz Tequila (Altos)", "3/4 oz Apple Brandy (Morin Calvados Selection)", "3/4 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Lime Juice", "1 dash Simple Syrup (1/4 oz)", "1 dash Scrappy's Firewater Bitters (homemade Hellfire Bitters)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Tequila (Altos)\n3/4 oz Apple Brandy (Morin Calvados Selection)\n3/4 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Lime Juice\n1 dash Simple Syrup (1/4 oz)\n1 dash Scrappy's Firewater Bitters (homemade Hellfire Bitters)\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I was perusing the online flashcard set for the Zig Zag Café in Seattle, and I spotted the Sayonara as a spicy split base tequila-apple brandy drink. I was able to find a mention in a 2010\nGQ\narticle that declared, \"Behold the Sayonara, whose slow, intense pepper-infused-tequila burn can only be soothed by the sourness from a sip of the same drink: fire and extinguisher in a single glass.\" Once prepared, the Sayonara welcomed the senses with a vegetal, apricot, lime, and red pepper aroma. Next, a lime-driven sip waved at tequila, apple, apricot, and hot pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJzP9j7FGRSD_GHlqSd8tv10aDWInbbY6iVaq-PfqWriwwyTqxxcpFpJGQiKTKcLRwqBv6J_Z7CfhHr9R01XLrMqDU89oYeCa1eVKaADYfxvVrQqM01qRm6ec0XSmqO8nkQIP4gd89kSJxymuQP0B0ryoGRh1n3S3a6yzSt17D1DQfEoQWjgmgxQOVfT3/s320/sayonara_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJzP9j7FGRSD_GHlqSd8tv10aDWInbbY6iVaq-PfqWriwwyTqxxcpFpJGQiKTKcLRwqBv6J_Z7CfhHr9R01XLrMqDU89oYeCa1eVKaADYfxvVrQqM01qRm6ec0XSmqO8nkQIP4gd89kSJxymuQP0B0ryoGRh1n3S3a6yzSt17D1DQfEoQWjgmgxQOVfT3/s800/sayonara_ig400.jpg", "comment_count": 0 }, { "title": ":: rum choice for cocktails talk ticket link and interview ::", "url": "https://cocktailvirgin.blogspot.com/2023/09/rum-choice-for-cocktails-talk-ticket.html", "published": "2023-09-13T18:30:00.003-04:00", "updated": "2023-09-13T18:30:00.144-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "rum" ], "ingredients": [], "instructions": null, "body_text": "Tickets now available for my rum talk, \"Rum Choice for Cocktails: How to classify rums, understand their flavors, and use what you’ve got\" at Gustazo in Waltham next Thursday the 21st at 7pm -- $15 to cover the cost of 2 half cocktails:\nhttps://www.eventbrite.com/e/cocktail-class-with-fred-yarm-gustazo-tickets-717519749887\nMore information about Boston Rum Week:\nhttps://bostonrumweek.com\nI'll also be a judge for the Daiquiri competition at Shore Leave on Monday the 18th. And here are my answers to the interview questions to help promote my talk:\nRum is often used in place of whiskey to make \"riffs\" on classic cocktails; for instance, the Rum Old Fashioned. Do you have any personal guidelines, observations, or tendencies about developing new cocktail specs based on whiskey-to-rum substitution? And how do you contend with the wide range of flavor profiles that rum has to offer?\nSubstitutions depend on what whiskey was used in the original. For something smoother like a Bourbon, an aged rum with a good pot still component such as a Barbados rum works well. For a spicier whiskey like rye, a more aggressive aged Jamaican rum like Smith & Cross will deliver. Scotch can be tricky, but sometimes the earthy and smoky Batavia Arrack can fill in. Rum also functions well in a split-base situation, such as including funky Jamaican rum with rye or Scotch, aged Demerara or other less aggressive rums with Bourbon, etc. A lot has to do with what the other components are, such as using an easier rum when combined with an amaro like Braulio or opting for a more aggressive rum when mixed with something smoother like Benedictine or a fruit liqueur.\nWhat are your thoughts on the resurgent New England rum scene? Do you think there is such a thing as \"New England-Style Rum\"?\nAt Tales of the Cocktail in 2010, my wife went seeking an answer to this question especially since our house is between the locations of the old rum distillery in Somerville and the famous rum distilleries in Medford, Mass. She spoke to Wayne Curtis, who introduced her to Jeff Berry, who brought her over to Steve Remsberg. Steve asked her if she had ever tasted old New England rum, and then bestowed the honor of inviting us to a\nrum tasting at his house\nafter Tales was over. The first rum the whole group tasted before we moved on to old Jamaican specimens and pre-Fidel Cuban rums was a 17-year-old Austin, Nichols & Co. Old New England Rum distilled and aged in Everett, Mass., with a hope that the style would be revived. It was something between a rum and a Bourbon, with light stone fruit notes and a twang at the end over the aged molasses flavors. Mind you, this was a year before Privateer started, although there were a few like Thomas Tew and Ryan & Wood starting the concept moving in 2009 and 2006, respectively. New England-style rum seems to carry on the tradition of using molasses and pot stills (although some of the pot stills are almost like a column when run in hybrid mode), ex-Bourbon barrels, and eschewing sweeteners and additives. The more moderate climate than the Caribbean also centers the flavors a bit. While there is not a definitive note like the hogu of rhum agricole, much of New England-style rum clusters well on a flavor spectrum.\nWhat is the level of acceptance you've seen of cocktails based on highly funky rums among the Boston-area cocktail-drinking community?\nJim Romdall at a Tales of the Cocktail\ntalk\ndeclared that funk is the seasoning to rum cocktails, and that all rum cocktails taste better with a bit of funk. While not everyone is ready for a full two ounces of Smith & Cross in a drink, there is a large contingent here in Boston that gets excited about those drinks and seeks them out. For the less cocktail-savvy contingent, perhaps leaving out the funk or making it more accessible, like a barspoon or two of agricole as a supplement, might be a better choice. But for the more experienced, full-on or split spirits drinks utilizing Batavia Arrack, high-ester Jamaican, and rhum agricole have gotten folks excited, especially when I could hold a conversation such as when I bartended at Drink or could put it on a menu with the right descriptors.\nHow have your personal preferences towards cocktails shifted over the years?\nWhen I started in 2006, there was so much excitement about the classics and modern recipes of the day coming from New York City and elsewhere that were based on them. For example, the 1940s-era\nStork Club Cocktail\nwas something that I found cool when it was on the menu at Green Street, but these days few would opt for an orange juice-Pegu Club over a Naked & Famous. As the bar scene locally and on the internet got more savvy, complex recipes were more accessible even if they served a small percentage of the cocktail drinkers. Learning how to balance aggressive things like Fernet Branca or bring out flavor\nsynergies with Swedish punsch\nbecame a badge of pride. Lately, since the majority of my drinking occurs after I get home late at night from a bar shift, I tend to drink more stirred and spirits forward drinks with amaro being a frequent ingredient. I will not say no to a forgotten classic, but since I try to drink something new every night, most of those have been covered. If it is not the new drink of the night, an Old Fashioned or a Daiquiri sure hits the spot.\nAre there any trends you would like to see take root in the cocktail world?\nThere are lots of fortified wines that got overlooked as sherry took the pole position. Madeira has a historical basis in mixed drinks and has four noble varieties ranging in sweetness that work especially well with rum and whiskey. Rancio sec, though not fortified, falls somewhere between Madeira and sherry and has generally been overlooked throughout the ages. Aromatized wines like quinquinas, such as Byrrh and Dubonnet, are still overlooked despite having a historical role in the cocktail lexicon, and frequently I see the classics modified to sweet vermouth that lacks the bitter complexity (but are found in all bars). There are so many answers to this question, but it makes me seem less curmudgeonly than answering the question of what trends that I would like to see go away.\nDo you have a \"kryptonite\" cocktail ingredient, that you are intrigued by in principle, but find frustratingly difficult to incorporate into cocktails?\nFinding a use for crème de violette other than in an Aviation that I would want to repeat would be awesome.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3a5j1pR-PtofWjcsdBtNVMLjoyQCSVtg6NW5pUlD1Hz9zyYpCufmq6PH4pymgPIEZocxoc3GjmURHIg7pxWwmtZHCxC2nq3OA09YdpUXdGK-3WeYUOcCtABqQZj3ht72ScN2XRijcvTkksx94mp5fobV0Kutze8PdObKTW2nvXs63v_CjxreGEsy4A18I/s320/bostonrumweek_600.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3a5j1pR-PtofWjcsdBtNVMLjoyQCSVtg6NW5pUlD1Hz9zyYpCufmq6PH4pymgPIEZocxoc3GjmURHIg7pxWwmtZHCxC2nq3OA09YdpUXdGK-3WeYUOcCtABqQZj3ht72ScN2XRijcvTkksx94mp5fobV0Kutze8PdObKTW2nvXs63v_CjxreGEsy4A18I/s800/bostonrumweek_600.jpg", "comment_count": 0 }, { "title": "wiffin", "url": "https://cocktailvirgin.blogspot.com/2023/09/wiffin.html", "published": "2023-09-14T08:00:00.034-04:00", "updated": "2023-09-14T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "David Wondrich", "source": "Raising the Bar", "year": null }, "categories": [ "absinthe", "cognac", "gin", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Cognac (Du Peyrat Selection)", "1 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Cognac (Du Peyrat Selection)\n1 dash Absinthe (20 drop St. George)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I returned to the\nRaising the Bar\nbook by Jacob Grier and Brett Adams and became intrigued by the Wiffin. The recipe was adapted by David Wondrich who based it off a description of a drink in a P.G. Wodehouse short story \"The Passing of Ambrose.\" Overall, the concept reminded me of a more gin than Cognac version of the classic\nAmpersand\nwith the addition of absinthe as well. In the glass, the Wiffin wafted lemon, grape, pine, and anise aromas to the nose. Next, a grape-driven sip led into gin, Cognac, herbal, licorice, and anise flavors on the swallow. Overall, the Cognac donated body to an almost Martinez-like libation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrlviNXWOn7ch4QGFVK8UcZo_l8dvD-gZ0sPoOkAzZGCHaD1fdfL6-UzhgpOnjH_7TbTbtyqFqiKV_enLpUl_YMIlTRgUSL3rmWYNv0EFNwcRla7GSzCK7maFA7k3ol9_bdSoW-ORO4Q6lChsBROeA5aER5u_luW_7ATANkh7Gs9RQ77yQDUBL9W_G4xw/s320/wiffin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrlviNXWOn7ch4QGFVK8UcZo_l8dvD-gZ0sPoOkAzZGCHaD1fdfL6-UzhgpOnjH_7TbTbtyqFqiKV_enLpUl_YMIlTRgUSL3rmWYNv0EFNwcRla7GSzCK7maFA7k3ol9_bdSoW-ORO4Q6lChsBROeA5aER5u_luW_7ATANkh7Gs9RQ77yQDUBL9W_G4xw/s800/wiffin_ig400.jpg", "comment_count": 0 }, { "title": "julia's hand", "url": "https://cocktailvirgin.blogspot.com/2023/09/julias-hand.html", "published": "2023-09-15T08:00:00.029-04:00", "updated": "2023-09-15T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tonia Guffey", "source": "Featherweight", "year": 2017 }, "categories": [ "cherry brandy", "curacao", "scotch", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Ardbeg 10 Year Scotch", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Orange Curaçao (Pierre Ferrand)", "1/4 oz Cherry Liqueur (Cherry Heering)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Ardbeg 10 Year Scotch\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Orange Curaçao (Pierre Ferrand)\n1/4 oz Cherry Liqueur (Cherry Heering)\nStir with ice and strain into a coupe glass.\nTwo Fridays ago, I spotted a recipe called Julia's Hand in an online flashcard set, and I was able to confirm the recipe in a 2017 article in\nCelebrity Tastemaker\n. The drink was crafted by Tonia Guffey at Featherweight in Brooklyn that appeared like it might come across like a smoky and orange version of the Remember the Maine. In the glass, Julia's Hand gave forth peat smoke and orange aromas. Next, grape and cherry notes swirled on the sip, and the swallow wrapped things up with smoky Scotch, cherry, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1fBQT6okTSKbczwcokftstBlYbY8XSpl6YUTJT2IcxjZ7pEWmbfALDBhRTTTy6UYJ2lCxeD6Z7IdmeG8WCPSVWxp3MAvEP4Dg55dsMR63nRzhXl4adrPrMfM0U97aL8P0pKzKR4jgo7B_IDQw3NK5_H3la1kUo41uuMvY6u4r8A5efMuhzFpw0jaoEID/s320/juliashand_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1fBQT6okTSKbczwcokftstBlYbY8XSpl6YUTJT2IcxjZ7pEWmbfALDBhRTTTy6UYJ2lCxeD6Z7IdmeG8WCPSVWxp3MAvEP4Dg55dsMR63nRzhXl4adrPrMfM0U97aL8P0pKzKR4jgo7B_IDQw3NK5_H3la1kUo41uuMvY6u4r8A5efMuhzFpw0jaoEID/s800/juliashand_ig400.jpg", "comment_count": 0 }, { "title": "critical mass", "url": "https://cocktailvirgin.blogspot.com/2023/09/critical-mass.html", "published": "2023-09-16T08:00:00.026-04:00", "updated": "2023-09-16T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Burritt Room", "year": 2010 }, "categories": [ "aperol", "chartreuse (green)", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye Whiskey", "1/2 oz Aperol", "1/4 oz Punt e Mes", "1/8 oz Green Chartreuse" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "2 oz Rittenhouse Rye Whiskey\n1/2 oz Aperol\n1/4 oz Punt e Mes\n1/8 oz Green Chartreuse\nStir with ice and strain into a Nick & Nora glass.\nTwo Saturdays ago, I was perusing a set of online flashcards when I spotted a drink called Critical Mass. I was able to identify the source as the Burritt Room in San Francisco via a 2010\nThrillist\narticle. Overall, I was lured in since it reminded me of Eastern Standard's\nProspect Park\nwith a hint of Chartreuse instead of Maraschino. Once prepared, the Critical Mass met the nose with rye and herbaceous aromas. Next, grape and orange notes on the sip led into rye, herbal, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXrW9ZEz7g5Pq2UkyyWraB-trPZVESQDukhaIEzVV57PObCRqCyGNRMfwzGoORh7nRg2MUhl6sU0bxIS2JcanGmxzbLJ64-S_j57Fs8qYWQ9lVGuVen6LjPerdLgTVf8ees4OaZg90730uFnDMFm84Ar1wv09E4_zsQSNLiphETihSe0H_tT5V3lSvAhs/s320/criticalmass_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXrW9ZEz7g5Pq2UkyyWraB-trPZVESQDukhaIEzVV57PObCRqCyGNRMfwzGoORh7nRg2MUhl6sU0bxIS2JcanGmxzbLJ64-S_j57Fs8qYWQ9lVGuVen6LjPerdLgTVf8ees4OaZg90730uFnDMFm84Ar1wv09E4_zsQSNLiphETihSe0H_tT5V3lSvAhs/s800/criticalmass_ig400.jpg", "comment_count": 0 }, { "title": "rags to riches", "url": "https://cocktailvirgin.blogspot.com/2023/09/rags-to-riches.html", "published": "2023-09-17T08:00:00.032-04:00", "updated": "2023-09-17T08:00:00.147-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Pouring Ribbons", "year": 2015 }, "categories": [ "amaro", "bitters (other)", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Fighting Cock Bourbon (Wild Turkey 101°)", "3/4 oz Cardamaro", "1/4 oz Vanilla Syrup", "2 dash Root Beer Bitters (The Bitter Queens Sarsparilla)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "2 oz Fighting Cock Bourbon (Wild Turkey 101°)\n3/4 oz Cardamaro\n1/4 oz Vanilla Syrup\n2 dash Root Beer Bitters (The Bitter Queens Sarsparilla)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Sunday mornings ago, I was scanning a collection of flashcards from the now closed Pouring Ribbons in Manhattan, and I spotted the Rags to Riches from their Spring 2015 menu. The recipe called for vanilla syrup which I have been out of for a while, so I decided to make a batch that would be ready for my nightcap after my bar shift that evening. Once prepared, this Manhattan variation of sorts conjured up Bourbon, plum, and vanilla aromas. Next, grape and plum notes on the sip transformed into Bourbon, herbal, root beer, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM8VKEZwAQax_1Qye9NNezA7CQgqVzUC1ao4qBz2sf-JoFSfTkpCUkzJmVcaZFAfYIM76GlcRz4squz-37F2UFWp0wh4MjZOxJBtX6SjFRKPeHgc-5GxQLtTW0PN8Jh2FwVYlBVHFyTHgXdQizQrzTO_uPCtnNl1AzjuZr254axyQyfxRr0BXUpKMB0FS/s320/ragstoriches_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM8VKEZwAQax_1Qye9NNezA7CQgqVzUC1ao4qBz2sf-JoFSfTkpCUkzJmVcaZFAfYIM76GlcRz4squz-37F2UFWp0wh4MjZOxJBtX6SjFRKPeHgc-5GxQLtTW0PN8Jh2FwVYlBVHFyTHgXdQizQrzTO_uPCtnNl1AzjuZr254axyQyfxRr0BXUpKMB0FS/s800/ragstoriches_ig400.jpg", "comment_count": 0 }, { "title": "juju man", "url": "https://cocktailvirgin.blogspot.com/2023/09/juju-man.html", "published": "2023-09-18T08:00:00.043-04:00", "updated": "2025-08-08T11:47:16.852-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Lion Lion", "year": 2017 }, "categories": [ "honey", "lemon juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "1 oz Black Strap Rum (Cruzan)", "1 oz Smith & Cross Rum", "3/4 oz Lemon Juice", "3/8 oz Honey Syrup", "3/8 oz Ginger Syrup" ], "instructions": "Shake with ice and strain into a glass; the photo showed an old fashioned glass with a large ice cube and garnished with a cube of candied ginger on a pick (omit garnish).", "body_text": "1 oz Black Strap Rum (Cruzan)\n1 oz Smith & Cross Rum\n3/4 oz Lemon Juice\n3/8 oz Honey Syrup\n3/8 oz Ginger Syrup\nShake with ice and strain into a glass; the photo showed an old fashioned glass with a large ice cube and garnished with a cube of candied ginger on a pick (omit garnish).\nTwo Mondays ago, I opened up the\nBartender's Choice\napp on my phone and landed upon the Juju Man by Zachary Gelnaw-Rubin at Lion Lion in 2017. The recipe was described as \"the Penicillin but in funky rum form,\" and I was curious to try this rum take on Sam Ross' modern classic with thoughts of Meaghan Dorman's\nAmoxicillin\nand John Gertsen's\nPanacea\nin mind. In the glass, the Juju Man proffered a molasses, rum funk, and ginger bouquet to the nose. Next, caramel and lemon notes mingled on the sip, and the swallow danced its way in with dark rum, funk, honey, and ginger flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60BByc7L54hoMnjUd4JWhMo7q0kKpaBPA7xrKKFAXzmkcPVHdk2aKLXObnmiTixnyGZ9hhft-T9DBP7Y1X5aerP8Zbpjj293FuIC6yNcL7rKDWI_PPrPLR1-bweieyIEWcPoH5OBM4UDy5EMR12mfqq_Edrnssyx-z7AUO6X-o_rKSTfxOsqe-rRIzybC/s320/jujuman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60BByc7L54hoMnjUd4JWhMo7q0kKpaBPA7xrKKFAXzmkcPVHdk2aKLXObnmiTixnyGZ9hhft-T9DBP7Y1X5aerP8Zbpjj293FuIC6yNcL7rKDWI_PPrPLR1-bweieyIEWcPoH5OBM4UDy5EMR12mfqq_Edrnssyx-z7AUO6X-o_rKSTfxOsqe-rRIzybC/s800/jujuman_ig400.jpg", "comment_count": 0 }, { "title": "caught in a cabaret", "url": "https://cocktailvirgin.blogspot.com/2023/09/caught-in-cabaret.html", "published": "2023-09-19T08:00:00.028-04:00", "updated": "2023-09-19T08:00:00.150-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "apricot liqueur", "cynar", "lime juice", "sloe gin", "tequila" ], "ingredients": [ "1 oz Blanco Tequila (Olmeca Altos)", "1/2 oz Cynar", "1/2 oz Sloe Gin (Plymouth)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 oz Blanco Tequila (Olmeca Altos)\n1/2 oz Cynar\n1/2 oz Sloe Gin (Plymouth)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I spotted a reference to Ted Haigh's\nMillionaire\nvariation that reminded me of a\nCharlie Chaplin\nwith its apricot, sloe, and lime. That got me motivated to riff on that trio of ingredients, and I latched onto the sloe gin aspect and decided to mash the Charlie Chaplin up with Phil Ward's\nLipspin\nthat complements the sloe gin with tequila and Cynar. For a name, I dubbed this after one of Charlie Chaplin's films and called it Caught in a Cabaret. Once prepared the Caught in a Cabaret welcomed the senses with vegetal, lime, salinity, and orchard fruit aromas. Next, lime and red fruit on the sip danced into funky, vegetal, cherry, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwORKyfiHvSWmeaiLQQepZl1O0G5A7mCVYiosEH-5mA3QDeFGoASTM0pdswxCQhpCCX64vbcKLEDFG_E5bCMLUJjxPIsnv60I50rgq1aR7uSyq_P13mT6hRsY5kbQH2INIlw4hQTHlqvMDPgu_Z1mxvKMFmVNXNXOc9pnbr8LPtPxxudx1ZcjLP6bQr_Ns/s320/caughtcabaret_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwORKyfiHvSWmeaiLQQepZl1O0G5A7mCVYiosEH-5mA3QDeFGoASTM0pdswxCQhpCCX64vbcKLEDFG_E5bCMLUJjxPIsnv60I50rgq1aR7uSyq_P13mT6hRsY5kbQH2INIlw4hQTHlqvMDPgu_Z1mxvKMFmVNXNXOc9pnbr8LPtPxxudx1ZcjLP6bQr_Ns/s800/caughtcabaret_ig400.jpg", "comment_count": 0 }, { "title": "four by four", "url": "https://cocktailvirgin.blogspot.com/2023/09/four-by-four.html", "published": "2023-09-20T08:00:00.051-04:00", "updated": "2025-08-08T11:45:52.554-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Katie Emmerson", "source": "the Hawthorne", "year": null }, "categories": [ "curacao", "honey", "lemon juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Senior Dry Curaçao (Pierre Ferrand)", "3/4 oz split Ginger/Honey Syrup (3/8 oz each)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Senior Dry Curaçao (Pierre Ferrand)\n3/4 oz split Ginger/Honey Syrup (3/8 oz each)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I re-read Robert Simonson's\narticle\non Boston's number name cocktails that he wrote after purchasing my first book\nDrink & Tell: A Boston Cocktail Book\nat The Boston Shaker Store. What I missed last November was that Jackson Cannon left a comment a few days later to add on the Four by Four (a/k/a 4x4) that Katie Emmerson created at the Hawthorne. Its honey-ginger syrup fondly reminded me of the\nJuju Man\nthat I made a few nights before, and with Smith & Cross in the mix, how could I resist? In the glass, the Four by Four donated caramel, rum funk, and orange aromas to the nose. Next, lemon, caramel, and honey notes on the sip traversed into funky rum, tropical, orange, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlbWYXh7Z9j8pamAFUL028NYenvAT6xWyD4XmST4HuGPMR5v9uBmrkzLmF_L8GqTlE3syw0qNQruJ5irMPPxV0JkSiez9SI-_X-hVZMSC7PRmFylJuF6C2ijiEbrdVF0CRCZulaIyfszQJrrbYvIdBNEi-9Iv7BkkRozixSK5SFljiqGmhdnVSLkZpaHc/s320/fourbyfour_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlbWYXh7Z9j8pamAFUL028NYenvAT6xWyD4XmST4HuGPMR5v9uBmrkzLmF_L8GqTlE3syw0qNQruJ5irMPPxV0JkSiez9SI-_X-hVZMSC7PRmFylJuF6C2ijiEbrdVF0CRCZulaIyfszQJrrbYvIdBNEi-9Iv7BkkRozixSK5SFljiqGmhdnVSLkZpaHc/s800/fourbyfour_ig400.jpg", "comment_count": 0 }, { "title": "physically forgotten", "url": "https://cocktailvirgin.blogspot.com/2023/09/physically-forgotten.html", "published": "2023-09-21T08:00:00.031-04:00", "updated": "2023-09-21T08:00:00.149-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alise Moffatt", "source": "Shift Drinks", "year": null }, "categories": [ "bitters (orange)", "cynar", "gin", "maraschino" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Cynar", "1/2 oz Maraschino Liqueur (Maraska)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Cynar\n1/2 oz Maraschino Liqueur (Maraska)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I opened up the\nRaising the Bar\nbook by Jacob Grier and Brett Adams and spied the Physically Forgotten by Alise Moffatt at Shift Drinks in Portland, Oregon. The combination of gin, Cynar, and Maraschino reminded me of drinks like the\nYeoman Warder\nand\nDouble Entendre\n, so I set to work in mixing one up. In the glass, the Physically Forgotten glistened with a lemon, nutty cherry, pine, and herbal aroma. Next, caramel-cherry notes on the sip led into gin, herbal, cherry, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEgjOBJRhuxhQPlmCgPZ7MupyTm66qm_TIVD_Cb0UVlDY4vc1Fijtz70ZvwQ-EhQr9iVeA8ILdWG_iLpZa_65jtcponWnuoEBQ9B52c16JSnZP4WwBAJ1-elXrnK8cGamM1_8o5OosXxEvg0fdr08A3bRbxFF4lfgjeJFMA5kknH3t7Wqe-kI3-HsfUwe/s320/physicallyforgotten_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEgjOBJRhuxhQPlmCgPZ7MupyTm66qm_TIVD_Cb0UVlDY4vc1Fijtz70ZvwQ-EhQr9iVeA8ILdWG_iLpZa_65jtcponWnuoEBQ9B52c16JSnZP4WwBAJ1-elXrnK8cGamM1_8o5OosXxEvg0fdr08A3bRbxFF4lfgjeJFMA5kknH3t7Wqe-kI3-HsfUwe/s800/physicallyforgotten_ig400.jpg", "comment_count": 4 }, { "title": "remember the maine", "url": "https://cocktailvirgin.blogspot.com/2023/09/remember-maine.html", "published": "2023-09-22T08:00:00.056-04:00", "updated": "2023-09-22T08:00:00.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Jigger, Beaker, and Glass", "year": 1933 }, "categories": [ "absinthe", "cherry brandy", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye Whiskey (1 1/2 oz Rittenhouse)", "1/2 jigger Sweet Vermouth (3/4 oz Cocchi)", "1-2 tsp Cherry Brandy (1/4 oz Cherry Heering)", "1/2 tsp Absinthe (Kübler)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lime or lemon twist (lemon).", "body_text": "1 jigger Rye Whiskey (1 1/2 oz Rittenhouse)\n1/2 jigger Sweet Vermouth (3/4 oz Cocchi)\n1-2 tsp Cherry Brandy (1/4 oz Cherry Heering)\n1/2 tsp Absinthe (Kübler)\nStir with ice, strain into a coupe glass, and garnish with a lime or lemon twist (lemon).\nI realized when writing up the\nJulia's Hand\nand making reference to the Remember the Maine that I had never put that classic on the blog. It is a drink that I first made in November 2007 and put on my\nLiveJournal\nthat I sourced from Salvatore Calabrese's\nComplete Home Bartender's Guide\nwhich described it as \"a rusty red cocktail with a bitter sweet taste and an aniseed-flavored overlay\"; moreover, it was a cocktail I mixed up frequently when I started bartending at Russell House Tavern in 2013 where it was on the menu. The recipe that I utilized above is the one from Charles H. Baker Jr.'s\nJigger, Beaker, and Glass\nthat Baker had in Havana in 1933. In the glass, the Remember the Maine rallied to the nose with lemon, cherry, and anise aromas. Next, grape and dark cherry on the sip sailed into rye, black cherry, and licorice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHpXUdFB7dae5iFIhV-Q4XW79t2Ciia7_sUKOJCLWWwp38CqyvYouIzSZUw1RiF6wafpwyfs_uUVfrXEroxvuZ67WDTjg5HrQW2LXG5UmBviIWexUBHwzg9Db8AX87sl52Yj48HJOdLgN7LB25putvEeqtFbkprQteZJyYdZl4S9KJYYEOVYXoGGH6o3q/s320/rememberthemaine_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHpXUdFB7dae5iFIhV-Q4XW79t2Ciia7_sUKOJCLWWwp38CqyvYouIzSZUw1RiF6wafpwyfs_uUVfrXEroxvuZ67WDTjg5HrQW2LXG5UmBviIWexUBHwzg9Db8AX87sl52Yj48HJOdLgN7LB25putvEeqtFbkprQteZJyYdZl4S9KJYYEOVYXoGGH6o3q/s800/rememberthemaine_ig400.jpg", "comment_count": 0 }, { "title": "gusano rojo", "url": "https://cocktailvirgin.blogspot.com/2023/09/gusano-rojo.html", "published": "2023-09-23T08:00:00.039-04:00", "updated": "2023-09-23T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": 2023 }, "categories": [ "*original", "campari", "honey", "lime juice", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Mezcal (Del Maguey Vida)", "1 oz Sweet Vermouth (Cocchi)", "1 oz Campari", "1/2 oz Honey Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with cayenne chili powder.", "body_text": "1 oz Mezcal (Del Maguey Vida)\n1 oz Sweet Vermouth (Cocchi)\n1 oz Campari\n1/2 oz Honey Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a coupe glass, and garnish with cayenne chili powder.\nTwo Saturdays ago when I got home from my barshift, I was feeling creative. Perhaps it was spotting the cayenne chili powder on the shelf, but I decided to make a mashup of the\nRed Grasshopper\nwith the Mezcal Negroni as Negroni Week 2023 was coming up. I dubbed the end result the Gusano Rojo which is the Red Chili Worm that grows on mezcal plants. Once garnished, the Gusano Rojo opened up with vegetal, red pepper, and smoke aromas. Next, honey and lime on the sip crawled into vegetal and bitter orange flavors on the swallow with increasing amount of pepper heat over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJt3bwSaqjJmhsBHn-Uo_IXzTqnjVxWwljT74oMhFPlQO7p2oQp3aJWCU6VlvojsrYpngGYZg554WmxY3Bkq6jwU1FCifWUFXXTUixyvpf8U5_GmwVaccf_V61fG1HZi-QPDUvc0nA4hUjunTFyBLi59aq67d6rOylePjNNY1N0FN7lhbeRKpPQvM-QXgn/s320/gusanorojo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJt3bwSaqjJmhsBHn-Uo_IXzTqnjVxWwljT74oMhFPlQO7p2oQp3aJWCU6VlvojsrYpngGYZg554WmxY3Bkq6jwU1FCifWUFXXTUixyvpf8U5_GmwVaccf_V61fG1HZi-QPDUvc0nA4hUjunTFyBLi59aq67d6rOylePjNNY1N0FN7lhbeRKpPQvM-QXgn/s800/gusanorojo_ig400.jpg", "comment_count": 0 }, { "title": "night rally", "url": "https://cocktailvirgin.blogspot.com/2023/09/night-rally.html", "published": "2023-09-24T08:00:00.028-04:00", "updated": "2023-09-24T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "American Bonded", "year": 2018 }, "categories": [ "amaro", "bitters (mole)", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Siete Leguas Reposado Tequila (Cimarron)", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Amaro Ciociaro", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Siete Leguas Reposado Tequila (Cimarron)\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Amaro Ciociaro\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Sundays ago, I found a collection of recipe flashcards for Denver's American Bonded, and I honed in on the Night Rally as a bitter tequila drink.\nYelp\nseems to suggest that it was created circa 2018. In the glass, the Night Rally approached with lemon, vegetal, grape, and hints of raisin aromas. Next, grape and caramel on the sip gathered before tequila, dark orange, and date flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWl4F5VGw5qrfRjHqqmjuQvOU3vQsnePkcufgG6LEY2xjJYEwwWWAVJ6JGVZGULUskq1WJmEaXhIZxNFiQv9scchPcCFVt89DwBMFB6epZX9zCRu38SfbNDN0vDYXVajVktFEYoVn-Xbiid96_E34398M13s6M7jGyVflRiHxVtAyC7A6H-uROq_i2q3k/s320/nightrally_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWl4F5VGw5qrfRjHqqmjuQvOU3vQsnePkcufgG6LEY2xjJYEwwWWAVJ6JGVZGULUskq1WJmEaXhIZxNFiQv9scchPcCFVt89DwBMFB6epZX9zCRu38SfbNDN0vDYXVajVktFEYoVn-Xbiid96_E34398M13s6M7jGyVflRiHxVtAyC7A6H-uROq_i2q3k/s800/nightrally_ig400.jpg", "comment_count": 0 }, { "title": "leather bound book", "url": "https://cocktailvirgin.blogspot.com/2023/09/leather-bound-book.html", "published": "2023-09-25T08:00:00.036-04:00", "updated": "2023-09-25T08:00:00.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Blackbird", "year": 2010 }, "categories": [ "absinthe", "amaro", "bitters (aromatic)", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Johnny Drum Overproof Bourbon (Evan Williams Bonded)", "3/4 oz Cardamaro", "1/4 oz Cinnamon Syrup", "2 dash Snake Oil Tobacco Bitters (homemade" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with absinthe (Kübler), and garnish with orange oil.", "body_text": "2 oz Johnny Drum Overproof Bourbon (Evan Williams Bonded)\n3/4 oz Cardamaro\n1/4 oz Cinnamon Syrup\n2 dash Snake Oil Tobacco Bitters (homemade\nSmoking Ban Bitters\n) (*)\nStir with ice, strain into an old fashioned glass rinsed with absinthe (Kübler), and garnish with orange oil.\n(*) Substitute Angostura Bitters here.\nTwo Mondays ago, I came across an online recipe flashcard set that included an interesting Bourbon-Cardamaro drink that reminded me of the\nRags to Riches\nfrom a few days prior but with cinnamon instead of vanilla syrup. I was able to track down the drink to a 2010 post on\nAlcademics\nabout the new menu at Blackbird in San Francisco. The menu varied from the flashcard by calling for Snake Oil Tobacco Bitters instead of the more easily substitutable Angostura and an orange twist instead of a lemon one; therefore, I modified the flashcard recipe to reflect the menu's ingredients. Once prepared, the Leather Bound Book met the nose with orange, cinnamon, and anise aromas. Next, Cardamaro's grape on the sip transformed into Bourbon, cinnamon, earthy, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZoMDepZunUPTBkuWhEcvm8aCiQdQyelX3CI7TrEJi7ByirfPfOewrtne8cvPbCoKQCwFhumJNzSwD7l946oe4DdnyDUpMwMEwk1e-V3SCpVlR3_4u9mLynZMZ2F8Eu0-xvhyqLhBb9WYCial5rjDGx2fkcTZc0JD2c_uSEBWxwTJBHhcsCR3Oqa0zCrb/s320/leatherboundbook_insta400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZoMDepZunUPTBkuWhEcvm8aCiQdQyelX3CI7TrEJi7ByirfPfOewrtne8cvPbCoKQCwFhumJNzSwD7l946oe4DdnyDUpMwMEwk1e-V3SCpVlR3_4u9mLynZMZ2F8Eu0-xvhyqLhBb9WYCial5rjDGx2fkcTZc0JD2c_uSEBWxwTJBHhcsCR3Oqa0zCrb/s800/leatherboundbook_insta400.jpg", "comment_count": 0 }, { "title": "a kidnapped drink", "url": "https://cocktailvirgin.blogspot.com/2023/09/a-kidnapped-drink.html", "published": "2023-09-26T08:00:00.047-04:00", "updated": "2024-04-05T10:35:30.932-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "chartreuse (green)", "cynar", "honey", "lime juice" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Green Chartreuse", "3/4 oz Lime Juice", "3/4 oz split Ginger-Honey Syrup (3/8 oz each)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a spritz of Angostura Bitters (4 drops).", "body_text": "1 1/2 oz Cynar\n1/2 oz Green Chartreuse\n3/4 oz Lime Juice\n3/4 oz split Ginger-Honey Syrup (3/8 oz each)\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a spritz of Angostura Bitters (4 drops).\nAfter writing up a Penicillin riff called the\nJuju Man\n, I became inspired to riff on its citrus, honey, ginger aspect. I mashed up this concept with the Cynar-Chartreuse\nThe Drink of Laughter and Forgetting\nand named it A Kidnapped Drink after another Milan Kundera work,\nA Kidnapped West\n. I originally made it with the lemon juice common to most Penicillin riffs, but the Green Chartreuse called out for lime; I remade it that way, and my hunch was correct. With lime, the nose proffered the allspice and clove from the bitters garnish and herbaceuous accents from the Chartreuse. Next, caramel and lime on the sip were absconded by herbal, ginger, honey, herbaceous, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyKCSoBzMM72Ni9wPQttDRz5opp9M5QjV9--20UbZJvF51A1c6gfHhK6ww9zU3VQF6Nr6n88r66yegtYLLYyom_3t7zVz3kzOqyv0UEZUipV58GJ04eObAFKkni66eR-aQj64jf2oY-ggPQU4OExAisRojZJdZm8OT8bPu2HwMUaQCAoEMGNHXYTk_6je/s320/kidnappeddrink_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyKCSoBzMM72Ni9wPQttDRz5opp9M5QjV9--20UbZJvF51A1c6gfHhK6ww9zU3VQF6Nr6n88r66yegtYLLYyom_3t7zVz3kzOqyv0UEZUipV58GJ04eObAFKkni66eR-aQj64jf2oY-ggPQU4OExAisRojZJdZm8OT8bPu2HwMUaQCAoEMGNHXYTk_6je/s800/kidnappeddrink_ig400.jpg", "comment_count": 0 }, { "title": "bolt from the blue", "url": "https://cocktailvirgin.blogspot.com/2023/09/bolt-from-blue.html", "published": "2023-09-27T08:00:00.036-04:00", "updated": "2023-09-27T08:00:00.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Ironside Fish & Oyster Bar", "year": 2019 }, "categories": [ "averna", "benedictine", "bitters (Angostura)", "mezcal", "tequila" ], "ingredients": [ "1 oz Tequila (Olmeca Altos)", "1 oz Mezcal (Del Maguey Vida)", "3/4 oz Averna", "1/4 oz Benedictine", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a rocks glass with ice; no garnish was specified but a lemon or orange twist would work here.", "body_text": "1 oz Tequila (Olmeca Altos)\n1 oz Mezcal (Del Maguey Vida)\n3/4 oz Averna\n1/4 oz Benedictine\n1 dash Angostura Bitters\nStir with ice and strain into a rocks glass with ice; no garnish was specified but a lemon or orange twist would work here.\nTwo Wednesdays ago, I spotted a recipe from online flashcards for the Bolt from the Blue, and I was able to trace the recipe to the Ironside Fish & Oyster Bar in San Diego via a 2019 article in\nSan Diego Magazine\n. The combination of agave spirits, Averna, Benedictine, and bitters reminded me of Misty Kalkofen's\nBeneficio de Café\n, so I was intrigued. In the glass, the Bolt from the Blue donated a vegetal, caramel, and light smoke aromas to the nose. Next, Averna's caramel filled the sip, and the swallow followed up with smoky agave, herbal, and clove flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKEhJGpP6Vs-ngDzLVqk0rFD0Xyjri9-9wDHSxTQgv_HcWA3kZjanUXPQ1pRG1pFc1CR6JrQNZjERj1zZMrsU9d_3pogIo5mfcCcj-iuIVnM06D2Ng_y8AOaUl1CCHpSyyvpnVGH4POl73xHY1acR5k-SsvR1PidOPvQmmVIg6ixBBZf1duht8gqlBdUz/s320/boltfromtheblue_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKEhJGpP6Vs-ngDzLVqk0rFD0Xyjri9-9wDHSxTQgv_HcWA3kZjanUXPQ1pRG1pFc1CR6JrQNZjERj1zZMrsU9d_3pogIo5mfcCcj-iuIVnM06D2Ng_y8AOaUl1CCHpSyyvpnVGH4POl73xHY1acR5k-SsvR1PidOPvQmmVIg6ixBBZf1duht8gqlBdUz/s800/boltfromtheblue_ig400.jpg", "comment_count": 0 }, { "title": "crosseyed and painless", "url": "https://cocktailvirgin.blogspot.com/2023/09/crosseyed-and-painless.html", "published": "2023-09-28T08:00:00.060-04:00", "updated": "2023-09-28T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Russell House Tavern", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (other)", "cognac", "herbsainte", "honey", "rum" ], "ingredients": [ "2 oz Privateer Amber Rum (now called Privateer New England Reserve)", "1 oz Pierre Ferrand 1840 Cognac (Du Peyrat Selection)", "1/4 oz Honey Syrup", "1 dash Angostura Bitters", "2 dash Peach Bitters (Fee's) (*)" ], "instructions": "Stir with ice and strain into an Herbsaint-rinsed double old fashioned glass.", "body_text": "2 oz Privateer Amber Rum (now called Privateer New England Reserve)\n1 oz Pierre Ferrand 1840 Cognac (Du Peyrat Selection)\n1/4 oz Honey Syrup\n1 dash Angostura Bitters\n2 dash Peach Bitters (Fee's) (*)\nStir with ice and strain into an Herbsaint-rinsed double old fashioned glass.\n(*) The original recipe called for a larger volume of a house peach bitters that was less intense in flavor profile, so I adapted the above for Fee's.\nTwo Thursdays ago, I opened up my files for recipes sheets from when I worked at Russell House Tavern in Harvard Square from 2013 to 2015. There, I honed in on the Crosseyed & Painless that was similarly named after the 1980 Talking Heads song as this\ndrink\nfrom New Orleans' Ace Hotel was. The recipe appeared on the Spring 2013 menu which was when I just started working there, and it was a Sazerac riff that utilized house-made peach bitters. I adapted the house recipe to utilize commercially available Fee's Peach Bitters, and that yielded anise, Cognac, and peach aromas. Next, a honey sip danced into rum, Cognac, peach, and clove flavors on the swallow. Perhaps a half barspoon of peach liqueur would yield a more authentic peach flavor that the two droppers full of our house tincture did instead of the more artificial tasting Fee's bitters.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWwC8a2BTjoaqmGemKfiP1OhFmFOoQH9qy19RyqoICy1T2cC1_O6v9--B9Y1Oq2oTeQjMiTUhpfVLGzKNMUIdjg0NaUY8jlaHifp4KQk3EiJ38kFowSDnib_VTbGQyBvDtoilQLubrn-g5vgnYrEoHEb5Lco3UAa-74lZMOl7m27dtYVWUSltlCMiOSld/s320/crosseyedpainless_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWwC8a2BTjoaqmGemKfiP1OhFmFOoQH9qy19RyqoICy1T2cC1_O6v9--B9Y1Oq2oTeQjMiTUhpfVLGzKNMUIdjg0NaUY8jlaHifp4KQk3EiJ38kFowSDnib_VTbGQyBvDtoilQLubrn-g5vgnYrEoHEb5Lco3UAa-74lZMOl7m27dtYVWUSltlCMiOSld/s800/crosseyedpainless_ig400.jpg", "comment_count": 0 }, { "title": "cornerstone", "url": "https://cocktailvirgin.blogspot.com/2023/09/cornerstone.html", "published": "2023-09-29T08:00:00.041-04:00", "updated": "2023-09-29T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dragon Axinte", "source": "Raising the Bar", "year": 2011 }, "categories": [ "bitters (orange)", "cachaça", "fernet-branca", "grenadine" ], "ingredients": [ "1 1/2 oz Cachaça (Novo Fogo Bar Strength)", "1/2 oz Grenadine", "1/4 oz Fernet (Fernet Branca)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Cachaça (Novo Fogo Bar Strength)\n1/2 oz Grenadine\n1/4 oz Fernet (Fernet Branca)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Fridays prior, I was flipping through the\nRaising the Bar\nbook by Jacob Grier and Brett Adams when I landed upon the Cornerstone by Dragon Axinte, founder of Novo Fogo Cachaça. I soon found a pair of references online that dated this drink to circa 2011, and Axinte crafted this after discovering Fernet as something that bartenders were into. Overall, the structure of spirit complemented by grenadine and Fernet reminded me of the\nDickensian Villain\nand perhaps the\nJim Rose\n(if you ignore the lime juice), so I was curious. Once stirred and strained, the Cornerstone showcased an orange oil, grassy funk, berry, and menthol aroma. Next, a red berry sip concluded with grassy melding into minty menthol flavors with red fruit undertones on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfyX01VxLRkv1Qylvbp3L29wIV-EZ5cHB9rgjUVglA5rRl8qyi-BtXMC7LvzdBPwPnTaL5BCDBDdWZ-r3a5oRXZhoumgOa4J4Xf_XVQb3Ku8SdmAGEan3zcoDBCg897O9_CGS2RA3JS_Pn0tnqmO7fIzsukubfWKrKkGZTukSqRnLZtVCeoL2kd5fE6MU/s320/cornerstone_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfyX01VxLRkv1Qylvbp3L29wIV-EZ5cHB9rgjUVglA5rRl8qyi-BtXMC7LvzdBPwPnTaL5BCDBDdWZ-r3a5oRXZhoumgOa4J4Xf_XVQb3Ku8SdmAGEan3zcoDBCg897O9_CGS2RA3JS_Pn0tnqmO7fIzsukubfWKrKkGZTukSqRnLZtVCeoL2kd5fE6MU/s800/cornerstone_ig400.jpg", "comment_count": 0 }, { "title": "black knight", "url": "https://cocktailvirgin.blogspot.com/2023/09/black-knight.html", "published": "2023-09-30T08:00:00.044-04:00", "updated": "2023-09-30T08:00:00.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Ironside Fish & Oyster Bar", "year": 2019 }, "categories": [ "amaro", "bitters (other)", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye Whiskey", "3/4 oz Punt e Mes", "1/4 oz Cardamaro", "2 dash Walnut Bitters (4 dash Strongwater Mountain Elixirs Walnut)" ], "instructions": "Stir with ice and strain into an old fashioned glass with ice; the", "body_text": "2 oz Rittenhouse Rye Whiskey\n3/4 oz Punt e Mes\n1/4 oz Cardamaro\n2 dash Walnut Bitters (4 dash Strongwater Mountain Elixirs Walnut)\nStir with ice and strain into an old fashioned glass with ice; the\nInstagram\npost showed an orange twist.\nTwo Saturdays ago, I was perusing online flashcards for the Ironside Fish & Oyster Bar in San Diego when I spotted the Black Knight that seemed like a curious Manhattan riff. I was able to date the recipe to around 2019 via an\nInstagram\npost by @artofpoison who had it there. Once prepared, the Black Knight reached the senses with an orange, rye, and grape aroma. Next, grape and dry plum notes on the sip lept to rye, herbal, and grape flavors on the swallow with a walnut finish. Perhaps making the Punt e Mes and Cardamaro each a half ounce might showcase the Cardamaro a bit more, but overall it was quite pleasant to drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnjAJXrG1yLtLR0b0MrBmzaD6b82MZIry1NMfWJCdVdvXortUm-JGS53G--dlownjCepeCFgHSsk1jWqjx8oFIwe3T7Y2zyXR-_QkxCa3wsFh0cd1Na-RteEKTkvxHOEUBFpg7mMC2_6JYdTZVuHQWj0sJOiN_UR8fr6JdJqkSzJe-UstQFHEZjPdUPux/s320/blackknight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnjAJXrG1yLtLR0b0MrBmzaD6b82MZIry1NMfWJCdVdvXortUm-JGS53G--dlownjCepeCFgHSsk1jWqjx8oFIwe3T7Y2zyXR-_QkxCa3wsFh0cd1Na-RteEKTkvxHOEUBFpg7mMC2_6JYdTZVuHQWj0sJOiN_UR8fr6JdJqkSzJe-UstQFHEZjPdUPux/s800/blackknight_ig400.jpg", "comment_count": 0 }, { "title": "humor me good", "url": "https://cocktailvirgin.blogspot.com/2023/10/humor-me-good.html", "published": "2023-10-01T08:00:00.031-04:00", "updated": "2023-10-01T08:00:00.155-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "James Miranda", "source": "Russell House Tavern", "year": 2014 }, "categories": [ "cointreau", "egg", "simple syrup (vanilla)", "whiskey" ], "ingredients": [ "1 1/2 oz GrandTen South Boston Irish Whiskey (Teeling Small Batch)", "1/2 oz Luxardo Triple Sec (Cointreau)", "1/2 oz Vanilla Syrup", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz GrandTen South Boston Irish Whiskey (Teeling Small Batch)\n1/2 oz Luxardo Triple Sec (Cointreau)\n1/2 oz Vanilla Syrup\n1 Whole Egg\nShake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.\nAnother drink that I spotted in my old Russell House Tavern recipe sheets was the Humor Me Good by James Miranda for the Fall 2014 menu which was in the middle of my tenure there. Our bar manager described it as a \"dessert Flip to evoke childhood memories,\" and the concept reminded me of the\nGood Humor\ndown the road at Green Street (created in Brooklyn though). In the glass, this Flip showcased a nutmeg, orange, and vanilla bouquet. Next, a creamy orange sip flowed into whiskey, orange, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNGPkX_Viw1bWfbm-iyr2pZtvArsLbPo9UkbJlTLMIqEYpIZEVNJ_GvXqElhF46WMDZ7I3MKs9IUK4DkQJDU2kS_0Y7GuDz2sGMlrRt54m8Y6dHDG6jIaBiSY9_qGw_XjK348u_6o7ZgbDc2AgcC6prYnAx0NyN_Kx42N5oDwwaWTQUnq8ObuYFpYBu2c/s320/humormegood_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNGPkX_Viw1bWfbm-iyr2pZtvArsLbPo9UkbJlTLMIqEYpIZEVNJ_GvXqElhF46WMDZ7I3MKs9IUK4DkQJDU2kS_0Y7GuDz2sGMlrRt54m8Y6dHDG6jIaBiSY9_qGw_XjK348u_6o7ZgbDc2AgcC6prYnAx0NyN_Kx42N5oDwwaWTQUnq8ObuYFpYBu2c/s800/humormegood_ig400.jpg", "comment_count": 0 }, { "title": "divine intervention", "url": "https://cocktailvirgin.blogspot.com/2023/10/divine-intervention.html", "published": "2023-10-02T08:00:00.041-04:00", "updated": "2023-10-02T08:00:00.187-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "shoreleave" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Ian Wolf", "source": "Shore Leave", "year": null }, "categories": [ "#shoreleave", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Santa Teresa Rum", "1/2 oz Smith & Cross Rum", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a double old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Santa Teresa Rum\n1/2 oz Smith & Cross Rum\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a double old fashioned glass with a large ice cube.\nTwo Mondays ago, I was invited to be a judge for the Daiquiri Showdown at Shore Leave for Boston Rum Week. Five of the six contestants had recipes that required specialty ingredients, but the one that utilized all off the shelf bottles and simple juices and syrups was the one that I jotted down the measurements for putting on the blog and my\nInstagram\n. That one was the Divine Intervention by Ian Wolf of Shore Leave, and his drink of a classic Daiquiri utilizing 3 parts rich Santa Teresa Rum to 1 part funky and overproof Smith & Cross ended up placing third. My tasting notes were that it began with a caramel and rum funk nose. Next, the caramel continued on into the sip where it mingled with the lime, and the swallow wrapped things up with rum and tropical notes from the Jamaican rum.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdoe7Fre9ac8S_DDWb3TJ_HmQZr7aGccuVfL_WGvC-m24lFNjw6EwLT8C0avCVH33KO1kUvST8DLNCvvjXmm5O0cxcOLVm6e6BGt2OEmgODeTgi9t-cKgZ7wndxdvqyQ6KZVr2BYrk8l69lI-L2kKqVHk_V1Lcq6MvgzNF7HDT4WVE5EBYMYyrsI9MA-p/s320/divineintervention_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdoe7Fre9ac8S_DDWb3TJ_HmQZr7aGccuVfL_WGvC-m24lFNjw6EwLT8C0avCVH33KO1kUvST8DLNCvvjXmm5O0cxcOLVm6e6BGt2OEmgODeTgi9t-cKgZ7wndxdvqyQ6KZVr2BYrk8l69lI-L2kKqVHk_V1Lcq6MvgzNF7HDT4WVE5EBYMYyrsI9MA-p/s800/divineintervention_ig400.jpg", "comment_count": 0 }, { "title": "two birds", "url": "https://cocktailvirgin.blogspot.com/2023/10/two-birds.html", "published": "2023-10-03T08:00:00.039-04:00", "updated": "2023-10-03T08:00:00.175-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jacob Grier and Brett Adams", "source": "Raising the Bar", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "chartreuse (green)", "creme de cacao", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Scotch (Cutty Sark Prohibition)", "1 oz Sweet Vermouth (Cocchi)", "1/4 oz Crème de Cacao (Bols)", "1/4 oz Green Chartreuse", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Scotch (Cutty Sark Prohibition)\n1 oz Sweet Vermouth (Cocchi)\n1/4 oz Crème de Cacao (Bols)\n1/4 oz Green Chartreuse\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Tuesdays prior, I opened up\nRaising the Bar\nby Jacob Grier and Brett Adams and spotted the Two Birds that they created for the book. Save for the crème de cacao and sweet vermouth aspects, it was a different\nTwo Birds\nthan the one created by Paul Clarke. Instead, the authors wanted to showcase the Chartreuse-cacao combination that I first learned about in the\nPago Pago\nas well as provide the readers with another use for Scotch in this Rob Roy riff. Once prepared, the Two Birds flew to the nose with orange, peat smoke, and herbaceous aromas. Next, a grape-driven sip landed on Scotch, chocolate, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPj0CxsDB3KL7V9LmMFmalLun04CMkmmC9soFsnMGQ2_PT5Valixn3fjHz89apgsL8LSuZbUDDCJThUfD3iUGfJNA3-OeYUoFKNVlXvKIuiQ28nHsMi4ZaPJzoD8eMmXOWZEBATDkNZw-pQzyd4C3ViSnxizYrrsiaKH0rvpQvS8DCYG2j3bZhaAVfblR/s320/twobirds_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPj0CxsDB3KL7V9LmMFmalLun04CMkmmC9soFsnMGQ2_PT5Valixn3fjHz89apgsL8LSuZbUDDCJThUfD3iUGfJNA3-OeYUoFKNVlXvKIuiQ28nHsMi4ZaPJzoD8eMmXOWZEBATDkNZw-pQzyd4C3ViSnxizYrrsiaKH0rvpQvS8DCYG2j3bZhaAVfblR/s800/twobirds_ig400.jpg", "comment_count": 0 }, { "title": "mergers & acquisitions", "url": "https://cocktailvirgin.blogspot.com/2023/10/mergers-acquisitions.html", "published": "2023-10-04T08:00:00.030-04:00", "updated": "2023-10-04T08:00:00.188-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Craft & Commerce", "year": 2016 }, "categories": [ "aquavit", "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Aquavit (Linie)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Benedictine", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Aquavit (Linie)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Benedictine\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Wednesdays ago, I was flipping through an online flashcard set when I spotted the Mergers & Acquisitions that called for the delightful rye-aquavit combination that I learned about in the\nCarra-Ryed Away\nand that I utilized in recipes like the\nNude Descending a Staircase\n. I was able to pin the drink down to the Craft & Commerce speakeasy in San Diego circa 2016 via a post on\nThe Drinking Life\nblog; the blog listed the sweet vermouth as merely 1/4 oz, but I trusted the flashcards' 3/4 oz and the fact that the name and recipe reminded me greatly of the Milk & Honey gem,\nDeath & Taxes\n, that calls for the larger volume. Once built, the Mergers & Acquisitions schemed up an orange, caraway, and rye aroma. Next, a grape-driven sip was bought out by a rye, caraway, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWQDnIxoeyNy0134fj3QswxPe7PHSbe_vKob1TFEhazWeuTodFdWJ6c7nhrPtRwH2ReHkRdHjGRB3EvUp23OhUXJ0OmGb9OP_NIpXF4H-peGwWox51TEd1pZ_rD3cEtviQYcIOUcouS05y8-K8RzRkxkksGMbj6C9RsFOoLMCWM8FgFxIPKwz5psePclR/s320/mergersacquisitions_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWQDnIxoeyNy0134fj3QswxPe7PHSbe_vKob1TFEhazWeuTodFdWJ6c7nhrPtRwH2ReHkRdHjGRB3EvUp23OhUXJ0OmGb9OP_NIpXF4H-peGwWox51TEd1pZ_rD3cEtviQYcIOUcouS05y8-K8RzRkxkksGMbj6C9RsFOoLMCWM8FgFxIPKwz5psePclR/s800/mergersacquisitions_ig400.jpg", "comment_count": 0 }, { "title": "tight five", "url": "https://cocktailvirgin.blogspot.com/2023/10/tight-five.html", "published": "2023-10-05T08:00:00.028-04:00", "updated": "2023-10-05T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jacob Grier and Brett Adams", "source": "Raising the Bar", "year": null }, "categories": [ "benedictine", "calvados", "cynar", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Tequila (Olmeca Altos)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Apple Brandy (Morin Calvados Selection)", "1/4 oz Cynar", "1/8 oz Benedictine" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Tequila (Olmeca Altos)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Apple Brandy (Morin Calvados Selection)\n1/4 oz Cynar\n1/8 oz Benedictine\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, I returned to the\nRaising the Bar\nbook by Jacob Grier and Brett Adams and came across another recipe that they crafted called the Tight Five. It paired tequila and apple brandy which worked well in the\nSpanish Caravan\nand other recipes, and they accented this Manhattan or Marconi Wireless riff with touches of Cynar and Benedictine. Here, the Tight Five launched with an orange, apple, and caramel bouquet. Next, grape and apple notes on the sip flowed into agave, apple, and minty-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInCxSlUwj5KcCynNxVukA-1ovdo6PDSqkL6QwxAftCV4jBq71L-3fT1TejNIjNswOk13aUKzaZi06Vl8r7Ac-Yp2a-2rLrM_aux2TO2cOvYfM5kAK-s6ObcbFuqTlOfp6TpRUbHrhvB2O4zt193JKy5uoDAiBhegbcsPvqzLV-oidR0OcEHwmIQp9a1sY/s320/tightfive_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInCxSlUwj5KcCynNxVukA-1ovdo6PDSqkL6QwxAftCV4jBq71L-3fT1TejNIjNswOk13aUKzaZi06Vl8r7Ac-Yp2a-2rLrM_aux2TO2cOvYfM5kAK-s6ObcbFuqTlOfp6TpRUbHrhvB2O4zt193JKy5uoDAiBhegbcsPvqzLV-oidR0OcEHwmIQp9a1sY/s800/tightfive_ig400.jpg", "comment_count": 0 }, { "title": "bring back the bear", "url": "https://cocktailvirgin.blogspot.com/2023/10/bring-back-bear.html", "published": "2023-10-06T08:00:00.059-04:00", "updated": "2023-10-06T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Zig Zag Café", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "lillet", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Blended Scotch (Famous Grouse)", "1/2 oz Ardbeg 10 Year Scotch", "1/2 oz Cocchi Sweet Vermouth", "1/2 oz Cocchi Americano", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Blended Scotch (Famous Grouse)\n1/2 oz Ardbeg 10 Year Scotch\n1/2 oz Cocchi Sweet Vermouth\n1/2 oz Cocchi Americano\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Fridays ago, I learned of Murray Stenson's passing, and in his honor, I made a drink from the Zig Zag Café in Seattle -- the bar he made famous with his discovery and trumpeting of the pre-Prohibition gem the Last Word. I first learned of Murray in 2009 when I made the\nChas\nfrom Robert Hess'\nThe Essential Bartender's Guide\nand the\nPorteño\nthat Gary Regan wrote about in his\nSfGate\ncolumn; sadly, however, our paths never intersected, so I never got to experience the magic often spoken about when he was bartending. From the Zig Zag online flashcards that I found, I decided to make the Bring Back the Bear that reminded me greatly of the\nHoots Mons\nfrom the\nSavoy Cocktail Book\n;\nYelp\nreviews mention this drink in Spring of 2017. Once prepared, the Bring Back the Bear began with lemon and peat smoke aromas. Next, grape and malt notes mingled on the sip, and the swallow pawed back with smoky Scotch, apricot, and allspice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d7HbILn037GbOyDvsZBLy3OT_WoUlfygB7h6FlaCudadmid1TFtSVuJ0TdAdNGZBrrmjUAwnY1qUG6HAGBAE4Gvekykr4i8yu1R-VKctk5vmEw2twVpDqeR4JptuMr-NvLgDxlEilHieTBy6ampJ7kfjQxqNkx8AYZW7E-O1iZAKukhJkROMTHr3LIG1/s320/bringbackthebear_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d7HbILn037GbOyDvsZBLy3OT_WoUlfygB7h6FlaCudadmid1TFtSVuJ0TdAdNGZBrrmjUAwnY1qUG6HAGBAE4Gvekykr4i8yu1R-VKctk5vmEw2twVpDqeR4JptuMr-NvLgDxlEilHieTBy6ampJ7kfjQxqNkx8AYZW7E-O1iZAKukhJkROMTHr3LIG1/s800/bringbackthebear_ig400.jpg", "comment_count": 0 }, { "title": "panic button", "url": "https://cocktailvirgin.blogspot.com/2023/10/panic-button.html", "published": "2023-10-07T08:00:00.041-04:00", "updated": "2023-10-07T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ryan Casey", "source": "Living Room Bar at the Dewberry Hotel", "year": 2017 }, "categories": [ "averna", "campari", "cherry brandy", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Averna", "1/2 oz Campari", "1/2 oz Cherry Heering", "1/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass (old fashioned) with a large ice cube.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Averna\n1/2 oz Campari\n1/2 oz Cherry Heering\n1/4 oz Lemon Juice\nShake with ice and strain into a cocktail glass (old fashioned) with a large ice cube.\nTwo Saturdays ago, I came across a recipe from\nImbibe Magazine\nthat I had skipped over when I received the issue in late 2017 called the Panic Button. The recipe was crafted by Ryan Casey at the Living Room Bar at the Dewberry Hotel in Charleston. At first, it reminded me of a\nHigh Hat\nmade more complex with two Italian bitter liqueurs, and then I recalled Todd Maul's\nThe Simon\nthat included Averna in the mix but not the Campari. Once prepared, the Panic Button showcased a cherry, orange, and lemon bouquet to the nose. Next, dark fruit and orange notes on the sip slipped into Bourbon, bitter cherry, and caramel flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqGZoQL_gM6PioUXMPbj-Pcv-0RYNrLxBnIgufj_0PncXPJ4VQ2yiLe_QUHmkBl3bVmks9zlN4HCx74tvqpzv2fdkv7j_MOM84k05-BQJDIvB1sRmMjlreCwuR5gyb6U7MN2JbUS1Q-AItAkMTNaKOWvcUskRnJ6G3Ymrg4Rz_QfF_LWjOiFDQ_zqKpnN/s320/panicbutton_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqGZoQL_gM6PioUXMPbj-Pcv-0RYNrLxBnIgufj_0PncXPJ4VQ2yiLe_QUHmkBl3bVmks9zlN4HCx74tvqpzv2fdkv7j_MOM84k05-BQJDIvB1sRmMjlreCwuR5gyb6U7MN2JbUS1Q-AItAkMTNaKOWvcUskRnJ6G3Ymrg4Rz_QfF_LWjOiFDQ_zqKpnN/s800/panicbutton_ig400.jpg", "comment_count": 0 }, { "title": "night cap", "url": "https://cocktailvirgin.blogspot.com/2023/10/night-cap.html", "published": "2023-10-08T08:00:00.045-04:00", "updated": "2023-10-08T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Sloppy Joe's souvenir pamphlet", "year": 1935 }, "categories": [ "cognac", "creme de cacao", "gin", "lime juice" ], "ingredients": [ "3/4 oz Cognac (Du Peyrat Selection)", "3/4 oz Dry Gin (Aviation)", "3/4 oz White Crème de Cacao (Bols)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Cognac (Du Peyrat Selection)\n3/4 oz Dry Gin (Aviation)\n3/4 oz White Crème de Cacao (Bols)\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail glass.\nTwo Sundays ago, I spied a reference to the Night Cap from the 1935 Sloppy Joe's souvenir pamphlet and it referenced Jeff Berry's\nPotions of the Caribbean\nbook. Therefore, I pulled out my copy of the book to make the recipe, but it did not have much more background on this Cuban drink created in Havana. On paper, it came across as a middle ground between the\nMady\nand the\nJerusalem's Between the Sheets\nplus using lime instead of lemon. Once mixed, the Night Cap welcomed the nose with Cognac and chocolate aromas. Next, a lime-driven sip led into brandy, juniper-pine, lime peel, and cacao flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6unYth14RHwqiP6s4fb6ZqfXggmfzmxr8OpnbJh0kRpcMnngvh2Bvo06MS085MkS_nasO_r0CUpa-Ok4oKd5UxIVKqHD0CJV7pYl6khNaz93zGXaPOCGu5B-GFxijJgqJkdMH-KuC4TgXwbqJHGp6LsgH0Spa1pJWLXIda9vPZwj9lnVQBVG9O-39NJHV/s320/nightcap_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6unYth14RHwqiP6s4fb6ZqfXggmfzmxr8OpnbJh0kRpcMnngvh2Bvo06MS085MkS_nasO_r0CUpa-Ok4oKd5UxIVKqHD0CJV7pYl6khNaz93zGXaPOCGu5B-GFxijJgqJkdMH-KuC4TgXwbqJHGp6LsgH0Spa1pJWLXIda9vPZwj9lnVQBVG9O-39NJHV/s800/nightcap_ig400.jpg", "comment_count": 0 }, { "title": "fort lauderdale", "url": "https://cocktailvirgin.blogspot.com/2023/10/fort-lauderdale.html", "published": "2023-10-09T08:00:00.036-04:00", "updated": "2023-10-09T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2018 }, "categories": [ "apricot liqueur", "campari", "gin", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Gin (Alchemy Dry Gin)", "1/2 oz Campari", "1/2 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Lemon Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Gin (Alchemy Dry Gin)\n1/2 oz Campari\n1/2 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Lemon Juice\n1/2 oz Orgeat\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, I returned to the\nBartender's Choice\napp and found the Fort Lauderdale to make use of my new batch of orgeat. The recipe was attributed to Sam Ross at Attaboy in Manhattan circa 2018 as a mashup of the Third Man Up (gin, lime, apricot, orgeat) and the\nBitter Mai Tai\n. Overall, the combination reminded me of the\nYellow Mist\nfrom the 1930\nCafé Royal Cocktail Book\nwith the addition of Campari. In the glass, the Fort Lauderdale yielded a lemon, orange, and nutty bouquet. Next, a creamy lemon and orchard fruit sip transformed into pine and bitter orange-apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbLiwmMXJJt8Kj5yebU4HuSkMT8KdM3wU01-vwMkdcO0Xqfodd7lsH7zKntHMHMH3BTRSTQA3UGFhSqq0BM-tkHBsuuDyTui3eAA4sTiOmg3u96uMw-Lc0rwj1ViYwV_fRGGBKoKe6RUkK59ixwN9CwIE2M1DXR89SrMowGt-pGx9ndH4VQSrf_DRF8_5/s320/fortlauderdale_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbLiwmMXJJt8Kj5yebU4HuSkMT8KdM3wU01-vwMkdcO0Xqfodd7lsH7zKntHMHMH3BTRSTQA3UGFhSqq0BM-tkHBsuuDyTui3eAA4sTiOmg3u96uMw-Lc0rwj1ViYwV_fRGGBKoKe6RUkK59ixwN9CwIE2M1DXR89SrMowGt-pGx9ndH4VQSrf_DRF8_5/s800/fortlauderdale_ig400.jpg", "comment_count": 0 }, { "title": "jon hamm's briefcase", "url": "https://cocktailvirgin.blogspot.com/2023/10/jon-hamms-briefcase.html", "published": "2023-10-10T08:00:00.052-04:00", "updated": "2023-10-10T08:00:00.178-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt Robold", "source": "320 Main", "year": 2014 }, "categories": [ "amaro", "bitters (Angostura)", "falernum", "rum", "scotch" ], "ingredients": [ "1 1/2 oz Aged Demerara Rum (El Dorado 5 Year)", "3/4 oz Amaro Ciociaro", "1/4 oz Velvet Falernum", "1/4 oz Islay Scotch (Laphroaig 10 Year)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Aged Demerara Rum (El Dorado 5 Year)\n3/4 oz Amaro Ciociaro\n1/4 oz Velvet Falernum\n1/4 oz Islay Scotch (Laphroaig 10 Year)\n1 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Tuesdays ago, I opened up Dave Stolte's\nHome Bar Basics\nand spotted Matt Robold's recipe for Jon Hamm's Briefcase. The drink was created at 320 Main in Seal Beach, California, circa 2014 when he was challenged by a guest for a rum-Scotch cocktail. As a starting point, Matt took inspiration from Chis Hannah's\nBywater\nwith the smoky Scotch filling in for the Green Chartreuse, and the pairing reminded me of the\n100 Year Old Cigar\n. After the gentleman left, Matt tinkered with the result, and reduced the Scotch from 3/4 oz to the 1/4 oz listed above to improve the balance. For a name, bar manager Jason Schiffer declared the drink made him think of Jon Hamm’s briefcase from\nMadmen\nand the name stuck. Once prepared, the Jon Hamm's Briefcase opened up with orange oil, caramel orange, and a hint of smoke on the nose. Next, a caramel-driven sip continued on into rum, caramel orange, peat smoke, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwi7SlbjoGyDoyJDXQatMFmjVf1wayrSz6OLbQN0gB7mChKWP-ujHoUSf3v-jnusYgwV-nBkBoqVdKa5by4PYNG9y2YBaOTd3F9cKsubiSafCz6mbDe4bB18VyRBzq10vB_d9SEYv_YRzdO8F-TNWATHuu-kyh0G5qqF-WrFZAN5x44zRaNKkgqnpXg7vp/s320/jonhammsbriefcase_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwi7SlbjoGyDoyJDXQatMFmjVf1wayrSz6OLbQN0gB7mChKWP-ujHoUSf3v-jnusYgwV-nBkBoqVdKa5by4PYNG9y2YBaOTd3F9cKsubiSafCz6mbDe4bB18VyRBzq10vB_d9SEYv_YRzdO8F-TNWATHuu-kyh0G5qqF-WrFZAN5x44zRaNKkgqnpXg7vp/s800/jonhammsbriefcase_ig400.jpg", "comment_count": 0 }, { "title": "master chief", "url": "https://cocktailvirgin.blogspot.com/2023/10/master-chief.html", "published": "2023-10-11T08:00:00.036-04:00", "updated": "2023-10-11T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Raised by Wolves", "year": null }, "categories": [ "lemon juice", "orgeat", "strega", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "3/4 oz Lemon Juice", "1/2 oz Strega", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with mint sprigs.", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n3/4 oz Lemon Juice\n1/2 oz Strega\n1/2 oz Orgeat\nShake with ice, strain into an old fashioned glass with ice, and garnish with mint sprigs.\nTwo Wednesdays ago, I returned to the online flashcard set for Raised by Wolves in San Diego to make one of the orgeat recipes with my new batch. The one I picked was the Master Chief as an Irish whiskey-Strega Mai Tai of sorts, and I was able to confirm that it was served at the bar by a guest's\nInstagram\npost. It also follows the\nBirdman\nby Erick Castro who co-owns the bar where Erick modified Don the Beachcomber's Q.B. Cooler to be an Irish whiskey Tiki drink. In the glass, the Master Chief emitted a mint and nutty bouquet. Next, a creamy lemon sip flowed into whiskey, star anise, almond, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWwEuRLcsSZUJQBKmKE4P9QupiHhkZ7ry7Ps6w2G9t8LMu-20BiAgS0ubj1ylQww-xiJ84fi79R9hA4X69NUHLD7pWp8vCzDBndB1hfqd9MHCKjh4fcIymM06CFxrHcCN0WVsJLrxjdodPoUR60vQEJj6kaQv2J8nEaDtB8av6Np8nhw1xEauyuEgeMsB/s320/masterchief_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWwEuRLcsSZUJQBKmKE4P9QupiHhkZ7ry7Ps6w2G9t8LMu-20BiAgS0ubj1ylQww-xiJ84fi79R9hA4X69NUHLD7pWp8vCzDBndB1hfqd9MHCKjh4fcIymM06CFxrHcCN0WVsJLrxjdodPoUR60vQEJj6kaQv2J8nEaDtB8av6Np8nhw1xEauyuEgeMsB/s800/masterchief_ig400.jpg", "comment_count": 0 }, { "title": "saturn flowers", "url": "https://cocktailvirgin.blogspot.com/2023/10/saturn-flowers.html", "published": "2023-10-12T08:00:00.037-04:00", "updated": "2023-10-12T08:00:00.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alexis Vazquez", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "gin", "lime juice", "passion fruit syrup", "st. germain", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Bombay Sapphire Gin", "1/2 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Dolin Blanc Vermouth", "1/2 oz St. Germain Elderflower Liqueur" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with an orchid.", "body_text": "1 1/2 oz Bombay Sapphire Gin\n1/2 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Dolin Blanc Vermouth\n1/2 oz St. Germain Elderflower Liqueur\nShake with ice, strain into a coupe glass, and garnish with an orchid.\nAbout a month ago, Backbar had posted a riff on the tropical\nSaturn\ncalled the Saturn Flowers as a drink special supplement to their cat-themed menu. The only other recipe that I have had that paired passion fruit syrup with elderflower liqueur was the\nDa Nang\nat Tiger Mama, so I was curious to try this variation that replaced the classic Saturn's orgeat and falernum with elderflower as well as swapping the lemon for lime juice. When I went in two Thursdays ago, the supplemental menu items had changed, but bartender Alexis Vazquez said that he could still make the drink. In the glass, the Saturn Flowers rocketed to the nose with pineapple, passion fruit, and floral aromas. Next, lime and tart melon notes on the sip landed on passion fruit, pine, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbI1cge8Nf86rbtw3xRBHkylNz_751DZKmWtxh-OWCpS08FhahqWv34XKixs7YdrMP7AcOjYAit0K81eLkuwMbmkdDJEPpHcPMRuyXtk8Tsyo2tRPUs6UxOUrcUlVHoH3lh2F0GwlAw1KFSIB-nozTetC9yvZtQmB6xB5SuMcoSZS0ayPak-XtYxRT0jL/s320/saturnflowers_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbI1cge8Nf86rbtw3xRBHkylNz_751DZKmWtxh-OWCpS08FhahqWv34XKixs7YdrMP7AcOjYAit0K81eLkuwMbmkdDJEPpHcPMRuyXtk8Tsyo2tRPUs6UxOUrcUlVHoH3lh2F0GwlAw1KFSIB-nozTetC9yvZtQmB6xB5SuMcoSZS0ayPak-XtYxRT0jL/s800/saturnflowers_ig400.jpg", "comment_count": 0 }, { "title": "negroni flip", "url": "https://cocktailvirgin.blogspot.com/2023/10/negroni-flip.html", "published": "2023-10-13T08:00:00.057-04:00", "updated": "2023-10-13T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Mark MacMinn", "source": "Kask", "year": null }, "categories": [ "campari", "egg", "gin", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 oz London Dry Gin (Beefeater)", "1 oz Sweet Vermouth (Cocchi)", "1 oz Campari", "1/4 oz Rich Simple Syrup (3/8 oz 1:1)", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 oz London Dry Gin (Beefeater)\n1 oz Sweet Vermouth (Cocchi)\n1 oz Campari\n1/4 oz Rich Simple Syrup (3/8 oz 1:1)\n1 Whole Egg\nShake one round without ice and one round with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Fridays ago, I still had Dave Stolte's\nHome Bar Basics\nout after having made the Jon Hamm's Briefcase a few nights before, so I delved back in. There, I spotted the Negroni Flip created at Kask in Portland, Oregon. That seemed meaningful since I first met Dave as well as Natalie Bovis at Kask to discuss our seminar \"\nPublishing Your Book\n\" in a few days at Portland Cocktail Week 2012. An\nEsquire\narticle in 2013 mentioned the Negroni Flip where Kask bartender Mark MacMinn replied to the writer's question of what do you make when a guest asks to surprise them; Mark replied, \"Sometimes a Negroni Flip. It has dry gin, sweet vermouth, a whole egg, and Campari. It's a traditional, classic cocktail. The idea of it as a Flip blows people's minds. It tastes like an Orange Julius, like candy.\"\nThe Negroni Flip welcomed the senses with orange, pine, and herbal aromas. Next, a creamy grape and orange sip slid into bitter orange and juniper flavors on the swallow. While my first egg-containing Negroni riff was my 2011\nKnickroni\n, this one seemed less like a dare and more like a bitter dessert delight.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrlfcR9lMpfuIbY6dXQjuklVycdor_PvB1wHVCOLTf5KtfXsylfvr2L1gqkfRgbnTth74LBdlYP7NjuzvB-bNvUBM4PdceOC8DVTFOcDpZlJdutPLt6UoWBbeuw21pGRR2UCaMEKv5DDBsg-Dwj3TybcL13SmhkF4qxL38GU5Mi61ofnfeDc8jK8WRXoN/s320/negroniflip_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrlfcR9lMpfuIbY6dXQjuklVycdor_PvB1wHVCOLTf5KtfXsylfvr2L1gqkfRgbnTth74LBdlYP7NjuzvB-bNvUBM4PdceOC8DVTFOcDpZlJdutPLt6UoWBbeuw21pGRR2UCaMEKv5DDBsg-Dwj3TybcL13SmhkF4qxL38GU5Mi61ofnfeDc8jK8WRXoN/s800/negroniflip_ig400.jpg", "comment_count": 0 }, { "title": "detroit daisy", "url": "https://cocktailvirgin.blogspot.com/2023/10/detroit-daisy.html", "published": "2023-10-14T10:00:00.000-04:00", "updated": "2023-10-14T10:00:56.021-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Stork Club Bar Book", "year": 1946 }, "categories": [ "grenadine", "lime juice", "rum" ], "ingredients": [ "2 oz Light Rum (Bacardi Cuatro)", "1 oz Lime Juice (3/4 oz)", "3/4 oz Grenadine", "6-8 leaf mint" ], "instructions": "Shake with ice and double strain into a cocktail coupe. Madrusan's recipe recommended a lime wedge garnish for the Daiquiri parent recipe but I used a floated mint leaf.", "body_text": "2 oz Light Rum (Bacardi Cuatro)\n1 oz Lime Juice (3/4 oz)\n3/4 oz Grenadine\n6-8 leaf mint\nShake with ice and double strain into a cocktail coupe. Madrusan's recipe recommended a lime wedge garnish for the Daiquiri parent recipe but I used a floated mint leaf.\nTwo Saturdays ago, I fired up the\nBartender's Choice\napp and came across the Detroit Daisy as a Daiquiri variation with grenadine and mint that reminded me a little of the\nClara Bow\nthat I had made for a bar guest that week. The app cited Michael and Zara Madrusan's book\nA Spot at the Bar\n, so I transcribed the recipe from there but opted for the app's call for a decrease in lime juice. After I posted it, I asked Machael about its history, and he declared that he found it in the 1946\nStork Club Bar Book\n. I then pulled my copy off the shelves where I discover that it called for dark rum and served at the Stork Club in a Collins glass with crushed ice and garnished with a cherry and mint sprig. Here, the Detroit Daisy wafted to the nose with red berry, lime, and mint aromas. Next, lime and red fruit on the sip led to rum and mint flavors on the swallow with tart berry accents on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsJX6AodrtrRxTwDnMypqri_Nl71_4MRJbukQV_jFXqZcJ1jtKQ4sexbAO_d9P110OP51EMJxR7c8xReQwSdWlYYEaNJ5YdaePwWWy3gC4ml3RSPbiQQiGK7uvWgkpVYPImnwRw0BaovQC2gxTyoUm_zWGzyMxP_c39VMXn6SzqH77MmtnJmCiIS1M6rT/s320/detroitdaisy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsJX6AodrtrRxTwDnMypqri_Nl71_4MRJbukQV_jFXqZcJ1jtKQ4sexbAO_d9P110OP51EMJxR7c8xReQwSdWlYYEaNJ5YdaePwWWy3gC4ml3RSPbiQQiGK7uvWgkpVYPImnwRw0BaovQC2gxTyoUm_zWGzyMxP_c39VMXn6SzqH77MmtnJmCiIS1M6rT/s800/detroitdaisy_ig400.jpg", "comment_count": 0 }, { "title": "fifth avenue", "url": "https://cocktailvirgin.blogspot.com/2023/10/fifth-avenue.html", "published": "2023-10-15T08:00:00.047-04:00", "updated": "2023-10-15T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Patrick Duffy", "source": "The Official Mixer's Manual", "year": 1975 }, "categories": [ "fernet-branca", "gin", "vermouth (sweet)" ], "ingredients": [ "1/2 Dry Gin (1 1/2 oz Beefeater)", "1/4 Sweet Vermouth (3/4 oz Cocchi)", "1/4 oz Fernet Branca (3/4 oz)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "1/2 Dry Gin (1 1/2 oz Beefeater)\n1/4 Sweet Vermouth (3/4 oz Cocchi)\n1/4 oz Fernet Branca (3/4 oz)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Sundays ago, I selected my copy of Patrick Duffy's 1975 edition of\nThe Official Mixer's Manual\nand landed on the Fifth Avenue that came across like a\nHanky Panky\non steroids. I had previously made this and documented it in my\nLiveJournal\ncirca April 2007 before this blog was started; then I used a 3:1:1 ratio and no garnish, so I had to have garnered that recipe from a different vintage cocktail book. Once prepared, the Fifth Avenue welcomed the senses with caramel, minty, and menthol aromas. Next, caramel and grape notes on the sip marched into juniper-pine, bitter gentian, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZlaUsR6doogY0MCNR-eOtz2f2rdxCznceNAAGXMniFHOG7YFqmv-QFmOcRUPafCT3ziydGp1DrDS5-EO6rcDNsT14nNOhx7Fc0luGCZ0FhEtSD8DUE0yna6QCQcXAyoNmCpZ5aXVM9yZyGCdy97zYEQJrGD6VCQqTMQ3kkOEsVspU90X7q1E34PvwTB4/s320/fifthavenue_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZlaUsR6doogY0MCNR-eOtz2f2rdxCznceNAAGXMniFHOG7YFqmv-QFmOcRUPafCT3ziydGp1DrDS5-EO6rcDNsT14nNOhx7Fc0luGCZ0FhEtSD8DUE0yna6QCQcXAyoNmCpZ5aXVM9yZyGCdy97zYEQJrGD6VCQqTMQ3kkOEsVspU90X7q1E34PvwTB4/s800/fifthavenue_ig400.jpg", "comment_count": 1 }, { "title": "strange fires", "url": "https://cocktailvirgin.blogspot.com/2023/10/strange-fires.html", "published": "2023-10-16T08:00:00.033-04:00", "updated": "2023-10-16T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Dram Bar", "year": null }, "categories": [ "amaro", "bitters (orange)", "lemon juice", "orgeat", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Amaro Meletti", "3/4 oz Lemon Juice", "1/2 oz Orange Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a double old fashioned glass, and garnish with crushed ice.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Amaro Meletti\n3/4 oz Lemon Juice\n1/2 oz Orange Juice\n1/2 oz Orgeat\nShake with ice, strain into a double old fashioned glass, and garnish with crushed ice.\nTwo Mondays ago, I uncovered a recipe for the Strange Fires created at Dram Bar in Brooklyn via online flashcards, and one of my\nInstagram\nfriends who created the\nLucky Bird\nand\nWorthy Adversary\naptly described it as, \"It's like an amaro-fortified\nEastern Sour\n. I can dig that.\" Once prepared, the Strange Fires greeted the nose with an almond aroma. Next, a creamy caramel and orange sip led into Bourbon, herbal, and almond flavors on the swallow with a lemon and floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91xkftt8V9QFDBFAMRJTmS8jENayPuVFKIqhfMgfRwlHIGQjZl3b-gmC9psUiEDcAjnmBG_aqWzleW86qqSWPGSiWpDjiuweWDAswFdadsKoORGok2RWJO_RmdEV35YtKEjJcavb2ob7N86awbof_PZ0nykyHjac7zbLh6u6hLIL715bY-ShcK1Bay4AD/s320/strangefires_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91xkftt8V9QFDBFAMRJTmS8jENayPuVFKIqhfMgfRwlHIGQjZl3b-gmC9psUiEDcAjnmBG_aqWzleW86qqSWPGSiWpDjiuweWDAswFdadsKoORGok2RWJO_RmdEV35YtKEjJcavb2ob7N86awbof_PZ0nykyHjac7zbLh6u6hLIL715bY-ShcK1Bay4AD/s800/strangefires_ig400.jpg", "comment_count": 1 }, { "title": "tinker's stand", "url": "https://cocktailvirgin.blogspot.com/2023/10/tinkers-stand.html", "published": "2023-10-17T08:00:00.036-04:00", "updated": "2025-08-08T11:45:35.206-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Alex Day", "source": "Allen & Delancy", "year": 2008 }, "categories": [ "amaro nonino", "honey", "lemon juice", "simple syrup (ginger)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Amaro Nonino", "1/2 oz Lemon Juice", "1/2 oz Ginger Syrup", "1/4 oz Honey Syrup" ], "instructions": "Shake with ice and strain into an old fashioned glass with ice.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Amaro Nonino\n1/2 oz Lemon Juice\n1/2 oz Ginger Syrup\n1/4 oz Honey Syrup\nShake with ice and strain into an old fashioned glass with ice.\nTwo Tuesdays ago, I was perusing another set of online flashcards when I came across the Tinker's Stand as perhaps a Paper Plane meets a Penicillin. The drink was from Allen & Delancy in Manhattan 2008 where the program was set up by Alex Day then of Death & Co. NYC New York wrote about the opening menu where the drink was subtitled \"Grain, Oak, and Revolution.\" In the glass, the Tinker's Stand met the nose with Bourbon, caramel, and ginger aromas. Next, lemon, caramel, and orange notes on the sip hammered into Bourbon, honey, herbal, orange, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ttKLVmUsQ-HdipVAzNrPAlb-EI5I0ADZXcV1vA-GPXzJhqFKeWiMqaYb6xaiglvVpJXrUEi4QKUb7ucxK0Pbrk3wxAlDRXh5-kE-8hJlK_RnFgaJ29gzmCgnDHKl-fyCwuaE-ycrAuZMrSlrtTvcbBI3H-ye5N0XwJOJoI8KsXYJ0RSMA_IrIFov_i96/s320/tinkersstand_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ttKLVmUsQ-HdipVAzNrPAlb-EI5I0ADZXcV1vA-GPXzJhqFKeWiMqaYb6xaiglvVpJXrUEi4QKUb7ucxK0Pbrk3wxAlDRXh5-kE-8hJlK_RnFgaJ29gzmCgnDHKl-fyCwuaE-ycrAuZMrSlrtTvcbBI3H-ye5N0XwJOJoI8KsXYJ0RSMA_IrIFov_i96/s800/tinkersstand_ig400.jpg", "comment_count": 0 }, { "title": "moon over pontchartrain", "url": "https://cocktailvirgin.blogspot.com/2023/10/moon-over-pontchartrain.html", "published": "2023-10-18T08:00:00.051-04:00", "updated": "2023-10-18T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sierra Kirk", "source": "Hale Pele", "year": null }, "categories": [ "*room temperature", "bitters (Angostura)", "cynar", "rum", "vermouth (sweet)" ], "ingredients": [ "1 3/4 oz Plantation OFTD Rum (1 1/4 oz)", "1 3/4 oz Cocchi Sweet Vermouth (1 1/4 oz)", "1 3/4 oz Cynar (1 1/4 oz)", "1/2 tsp Angostura Bitters (3 dash)" ], "instructions": "Stir in a mixing glass and pour via funnel into a flask (build in an old fashioned glass and give a quick stir). Note: this is a room temperature drink.", "body_text": "1 3/4 oz Plantation OFTD Rum (1 1/4 oz)\n1 3/4 oz Cocchi Sweet Vermouth (1 1/4 oz)\n1 3/4 oz Cynar (1 1/4 oz)\n1/2 tsp Angostura Bitters (3 dash)\nStir in a mixing glass and pour via funnel into a flask (build in an old fashioned glass and give a quick stir). Note: this is a room temperature drink.\nTwo Wednesdays ago, I opened up my copy of Sarah Baird's\nFlask Book\nwhich was part of my final purchases at the Boston Shaker Store. The recipe that I kicked things off with was the Moon Over Pontchartrain by Sierra Kirk at Hale Pele in Portland, Oregon. It was named after the lake that separates New Orleans from the continental United States; Sierra apparently lived in New Orleans before creating the drink (or perhaps submitting the recipe to the author) in Portland. In the glass, the Moon Over Pontchartrain wafted to the nose with molasses, date, dark cherry, and herbal aromas. Next, caramel, fig, and grape on the nose flowed into rum, caramel, and herbal flavors on the swallow with raisin and allspice elements on the finish. One of my\nInstagram\nfriends commented \"A dressed up bartender handshake\" in reference to how a lot of industry shots are 50:50 Cynar with a spirit served room temperature such as the original\nC.I.A.\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3ZyhSBHxKEYqqK_0AD1KvlHjQChGKX0avtNU5wYoqJzLqR35Kkyhj96kPGtKK9xoh99zD1cxurNtlkm-79Fo5_B5_E9YVya3Xp_nebpFdGAouqc_hEheoNmyYoSWAaNOvNL1z9PtmS4nFAB02KBghU6_xFIWCk_cn9YbVHPdJ2uNYBMskBHOttnydedK/s320/moonoverpont_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3ZyhSBHxKEYqqK_0AD1KvlHjQChGKX0avtNU5wYoqJzLqR35Kkyhj96kPGtKK9xoh99zD1cxurNtlkm-79Fo5_B5_E9YVya3Xp_nebpFdGAouqc_hEheoNmyYoSWAaNOvNL1z9PtmS4nFAB02KBghU6_xFIWCk_cn9YbVHPdJ2uNYBMskBHOttnydedK/s800/moonoverpont_ig400.jpg", "comment_count": 0 }, { "title": "a good man is hard to find", "url": "https://cocktailvirgin.blogspot.com/2023/10/a-good-man-is-hard-to-find.html", "published": "2023-10-19T08:00:00.040-04:00", "updated": "2023-10-19T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Dram Bar", "year": 2020 }, "categories": [ "amaro", "bitters (mole)", "cognac", "lillet", "rum (white)" ], "ingredients": [ "1 oz Martell VS Cognac (Du Peyrat Selection)", "1/2 oz Wray & Nephew Overproof White Rum", "1/2 oz Zucca (Amaro Sfumato)", "1 oz Cocchi Americano", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 oz Martell VS Cognac (Du Peyrat Selection)\n1/2 oz Wray & Nephew Overproof White Rum\n1/2 oz Zucca (Amaro Sfumato)\n1 oz Cocchi Americano\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Thursdays ago, I uncovered a collection of recipes for the Dram Bar in Brooklyn's Winter 2020 menu posted on an online flashcard site by a bartender there trying to learn the new drinks. The A Good Man is Hard to Find as a quirky Cognac-funky rum stirred bitter drink certainly caught my eye, and it reminded me a little of the\nBark & Bite\n. Once prepared, the A Good Man is Hard to Find proffered an earthy, roast, and rum funk bouquet to the nose. Next, a roast and orchard fruit sip uncovered Cognac's richness, earthy bitter melding into funky rum, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFvtI44RWsxz2JFOGQP2wg_XyaIIiTMEa4FK8df13scj20oeYwBqAL-ACbpCSl1J1_92pRJoFoIP3e9PuU6IKs3II-ioJCYCUqlbzWsnunWsgxmURE3a2Kx8SQs64MTiTsfd2XU97WVd5rIlrbKRfkzp2KqsPWBhGU0vj5Bi7kOY5f5yvtWWRVFgl7wH9/s320/agoodman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFvtI44RWsxz2JFOGQP2wg_XyaIIiTMEa4FK8df13scj20oeYwBqAL-ACbpCSl1J1_92pRJoFoIP3e9PuU6IKs3II-ioJCYCUqlbzWsnunWsgxmURE3a2Kx8SQs64MTiTsfd2XU97WVd5rIlrbKRfkzp2KqsPWBhGU0vj5Bi7kOY5f5yvtWWRVFgl7wH9/s800/agoodman_ig400.jpg", "comment_count": 2 }, { "title": "day old bread", "url": "https://cocktailvirgin.blogspot.com/2023/10/day-old-bread.html", "published": "2023-10-20T08:00:00.032-04:00", "updated": "2023-10-20T08:00:00.178-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "aquavit", "benedictine", "bitters (Angostura)", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye Whiskey", "1/2 oz Aquavit (Linie)", "1/2 oz Benedictine", "1/2 oz Cynar", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a coupe rinsed with absinthe (Kübler).", "body_text": "1 1/2 oz Rittenhouse Rye Whiskey\n1/2 oz Aquavit (Linie)\n1/2 oz Benedictine\n1/2 oz Cynar\n2 dash Angostura Bitters\nStir with ice and strain into a coupe rinsed with absinthe (Kübler).\nTwo Fridays ago, I was inspired to riff on Maks Pazuniak's\n100 Year Old Cigar\n, and I swapped the dark rum accented by smoky Islay Scotch for a 3:1 rye whiskey to aquavit combination that I have used in drinks like\nMockingbird, Wish Me Luck\nand was still fresh on my mind from having the\nMergers & Acquisitions\ntwo weeks prior. The drink I dubbed Day Old Bread due to the rye and caraway notes began with anise, licorice, and herbal aromas. Next, a caramel-driven sip led into rye, caraway, herbal, and minty flavors on the swallow with a clove and caraway finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHJyCesQMPS9jxlgpt_nltDhSMCZO_UCRwTvKSmQWIMYZ2YJ54fmzhe7sXYof7A_YhOWUBMj_F-TmLuvAfjJrmXNCFluvTjJAGWhyphenhyphen5s1tUKafImsZ5yu4jZ3lDMuec_bptj2q3AdseE-qBUuPlRt_h3n2ZyLkCWILPREvL4wBxhoxY1oDMkaIJAtiSRXP/s320/dayoldbread_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHJyCesQMPS9jxlgpt_nltDhSMCZO_UCRwTvKSmQWIMYZ2YJ54fmzhe7sXYof7A_YhOWUBMj_F-TmLuvAfjJrmXNCFluvTjJAGWhyphenhyphen5s1tUKafImsZ5yu4jZ3lDMuec_bptj2q3AdseE-qBUuPlRt_h3n2ZyLkCWILPREvL4wBxhoxY1oDMkaIJAtiSRXP/s800/dayoldbread_ig400.jpg", "comment_count": 0 }, { "title": "sapokanikan", "url": "https://cocktailvirgin.blogspot.com/2023/10/sapokanikan.html", "published": "2023-10-21T08:00:00.041-04:00", "updated": "2023-10-21T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Dram Shop", "year": 2020 }, "categories": [ "applejack", "benedictine", "bitters (other)", "bitters (Peychaud's)", "chartreuse (yellow)", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Bonded Rye Whiskey (1 1/4 oz Old Overholt 86° Proof)", "1/2 oz Apple Brandy (Laird's Bonded)", "1/4 oz Yellow Chartreuse", "1/4 oz Benedictine", "4 dash Peychaud's Bitters", "1 dash Cardamom Bitters (The Bitter Housewife)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Old Overholt Bonded Rye Whiskey (1 1/4 oz Old Overholt 86° Proof)\n1/2 oz Apple Brandy (Laird's Bonded)\n1/4 oz Yellow Chartreuse\n1/4 oz Benedictine\n4 dash Peychaud's Bitters\n1 dash Cardamom Bitters (The Bitter Housewife)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Saturdays ago, I was perusing an online flashcard set from the Dram Shop bar in Brooklyn for their Winter 2020 menu that was entered by a bartender working there to learn the new drinks. I was soon lured in by the Sapokanikan that read a little like the\nWicked Kiss\n; they named the drink after the colony of New Netherland around where Greenwich Village in Manhattan is today that lasted until British rule. In the glass, the Sapokanikan proffered a lemon, honey, and apple bouquet to the nose. Next, a hint of caramel on the sip gave way to rye, apple, herbal, anise, and cardamom flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_bHeCl4VQYmEtqoy71cQ-pw6RjNVQUcWUHLPasfYaVxrl82QXw4wcaCjMEPJaq3sUTlUrqAg3672Zx3XF2_Hr4pfmC8_vkyAxzqXh-RHDYwrOJUeUzdORV6t9dgQURXdFGcdVwfxfPuXunuu9C7bQi8IoTXg0zpgl_q_PwMkpCLnB_Bio-nGGExq0rW-/s320/sapokanikan_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_bHeCl4VQYmEtqoy71cQ-pw6RjNVQUcWUHLPasfYaVxrl82QXw4wcaCjMEPJaq3sUTlUrqAg3672Zx3XF2_Hr4pfmC8_vkyAxzqXh-RHDYwrOJUeUzdORV6t9dgQURXdFGcdVwfxfPuXunuu9C7bQi8IoTXg0zpgl_q_PwMkpCLnB_Bio-nGGExq0rW-/s800/sapokanikan_ig400.jpg", "comment_count": 2 }, { "title": "speaking in tongues", "url": "https://cocktailvirgin.blogspot.com/2023/10/speaking-in-tongues.html", "published": "2023-10-22T08:00:00.046-04:00", "updated": "2023-10-22T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Chris Hannah", "source": "Jewel of the South", "year": null }, "categories": [ "*room temperature", "amaro", "bitters (other)", "kahlua", "mezcal", "tequila" ], "ingredients": [ "2 1/2 oz Blanco Tequila (1 1/4 oz Olmeca Altos)", "1 oz Mezcal (1/2 oz Peloton de la Muerte)", "1 oz Amaro Meletti (1/2 oz)", "1/2 oz Coffee Liqueur (1/4 oz Galliano Ristretto)", "2 dash Coffee Bitters (Bitter Cube Corazon)" ], "instructions": "Stir in a mixing glass and funnel into a flask (build in an old fashioned glass and give a quick stir). Note: this a room temperature drink.", "body_text": "2 1/2 oz Blanco Tequila (1 1/4 oz Olmeca Altos)\n1 oz Mezcal (1/2 oz Peloton de la Muerte)\n1 oz Amaro Meletti (1/2 oz)\n1/2 oz Coffee Liqueur (1/4 oz Galliano Ristretto)\n2 dash Coffee Bitters (Bitter Cube Corazon)\nStir in a mixing glass and funnel into a flask (build in an old fashioned glass and give a quick stir). Note: this a room temperature drink.\nWhen I delved into Sarah Baird's\nFlask\nbook the second time, I selected Speaking in Tongues by Chris Hannah at Jewel of the South in New Orleans that was different from the mezcal-strawberry Sour of the\nsame name\n. Chris has shared a few of his flask recipes before like the\nRebennack\nand\nNight Tripper\n, so I was game to give this one a go especially since it reminded me of\nAces & Eights\non paper. Here, things kicked off with smoke, caramel, floral, and roast aromas. Next, the caramel and roast notes continued on into the sip, and the swallow followed with smoky agave, floral, coffee, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINAptO_geLzNFpybZPCMwaokfcXGDf4QP1dK2EwjRCBs0_JyWCuA-0Dh2Gd9fvUuhaZiQLluJkVKcERAnLrN0iu-fkPa9RwgSgTY6hibO0aKQ0m2cQ04kQrVqQfHN_4FBtuJsFklImBy_ThIxvuuO_XRDzw-vhp87RC2vRq4cMnkj1RuZ7dGsAgTK9kEz/s320/speakingintongues_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINAptO_geLzNFpybZPCMwaokfcXGDf4QP1dK2EwjRCBs0_JyWCuA-0Dh2Gd9fvUuhaZiQLluJkVKcERAnLrN0iu-fkPa9RwgSgTY6hibO0aKQ0m2cQ04kQrVqQfHN_4FBtuJsFklImBy_ThIxvuuO_XRDzw-vhp87RC2vRq4cMnkj1RuZ7dGsAgTK9kEz/s800/speakingintongues_ig400.jpg", "comment_count": 0 }, { "title": "dead man's handle", "url": "https://cocktailvirgin.blogspot.com/2023/10/dead-mans-handle.html", "published": "2023-10-23T08:00:00.048-04:00", "updated": "2023-10-23T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Tiffany Kirk", "source": "Miss Carousel", "year": 2019 }, "categories": [ "aperol", "lime juice", "orgeat", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Olmeca Altos)", "3/4 oz Aperol", "1/2 oz Lime Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into an old fashioned glass (Tiki mug) with crushed ice, and garnish with a sprinkle of tajin (homemade).", "body_text": "1 1/2 oz Blanco Tequila (Olmeca Altos)\n3/4 oz Aperol\n1/2 oz Lime Juice\n1/2 oz Orgeat\nShake with ice, strain into an old fashioned glass (Tiki mug) with crushed ice, and garnish with a sprinkle of tajin (homemade).\nTwo Mondays ago, I selected Steve the Bartender's\nCocktail Guide\nand landed on the Dead Man's Handle by Tiffany Kirk at Miss Carousel in Houston circa 2019. While the book compared it to a Mexican\nBitter Mai Tai\n, to me, the drink came across like an inverse\nOnce Over #2\n(minus the mint aspect and sub tajin).\nImbibe Magazine\nin July 2020 provided the history of \"A dead man's handle is a switch or lever most commonly used on trains that if released by the driver causes the train to stop.\" Once prepared, the Dead Man's Handle proffered lime zest and chili pepper aromas. Next, a creamy lime and orange sip flowed into tequila and nutty orange flavors on the swallow. And over time as the tajin integrated into the beverage, the swallow got spicier.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSFKBvK9Xu_UZv6zAKQQxp6BZfJAosetpYpJG2piqZ9xs_lqqfahyphenhyphenu1wYjTVuGsMExujseVu6pYRFsY_ffyJvTPHzPAKRtULtGJLJY-5ySGMY2GcKULzEuK0PdFUONHFHNmhIUP8XHDvrh32UimljwgKczlnDfxeGGDILkeRoSdcfuQPFhBSUX7-atVFa/s320/deadmanshandle_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSFKBvK9Xu_UZv6zAKQQxp6BZfJAosetpYpJG2piqZ9xs_lqqfahyphenhyphenu1wYjTVuGsMExujseVu6pYRFsY_ffyJvTPHzPAKRtULtGJLJY-5ySGMY2GcKULzEuK0PdFUONHFHNmhIUP8XHDvrh32UimljwgKczlnDfxeGGDILkeRoSdcfuQPFhBSUX7-atVFa/s800/deadmanshandle_ig400.jpg", "comment_count": 0 }, { "title": "brazilian hardwood", "url": "https://cocktailvirgin.blogspot.com/2023/10/brazilian-hardwood.html", "published": "2023-10-24T08:00:00.034-04:00", "updated": "2023-10-24T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "Cane & Table", "year": 2015 }, "categories": [ "bitters (Angostura)", "cachaça", "falernum", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye Whiskey", "1 oz Avua Amburana Cachaça (Salinas Umburana)", "1/4 oz Demerara Syrup", "1/8 oz Falernum (Velvet)", "1 dash Angostura Bitters" ], "instructions": "Build in a double old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Rittenhouse Rye Whiskey\n1 oz Avua Amburana Cachaça (Salinas Umburana)\n1/4 oz Demerara Syrup\n1/8 oz Falernum (Velvet)\n1 dash Angostura Bitters\nBuild in a double old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Tuesdays ago, I began perusing an online flashcard set from Cane & Table in New Orleans. The split base Old Fashioned riff called Brazilian Hardwood called out to me, and I found a menu that listed it as a 2015 creation. The combination of amburana-aged cachaça and rye whiskey was one that I enjoyed in Backbar's\nRye-O de Janeiro\n, and the spice notes inherent in the spirits were accented by falernum and aromatic bitters. Once assembled, the Brazilian Hardwood bloomed with an orange and balsa wood bouquet. Next, a semi-sweet sip grew into rye spice, cinnamon, balsa wood, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlgLgjJ9MBGE2yArY19jUinE0sZjB0-uEYev1bs1kFytCEVMd7u7Wi5dx3UHL069BQ_xyo46CwmEqq7D_imEF6e9p5oYMECrz1ZSdUmPh8o4u0uUnAWGICxhY5NWQFzSsaCBTqFPnB3rkA-pXrWHk5OpNAvt6DobmkRHA9dwexdHgoxJR5PKHDDQsfxGl/s320/brazilianhardwood_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlgLgjJ9MBGE2yArY19jUinE0sZjB0-uEYev1bs1kFytCEVMd7u7Wi5dx3UHL069BQ_xyo46CwmEqq7D_imEF6e9p5oYMECrz1ZSdUmPh8o4u0uUnAWGICxhY5NWQFzSsaCBTqFPnB3rkA-pXrWHk5OpNAvt6DobmkRHA9dwexdHgoxJR5PKHDDQsfxGl/s800/brazilianhardwood_ig400.jpg", "comment_count": 0 }, { "title": "drawing board", "url": "https://cocktailvirgin.blogspot.com/2023/10/drawing-room.html", "published": "2023-10-25T08:00:00.041-04:00", "updated": "2024-12-12T23:33:33.993-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jillian Vose", "source": "Dead Rabbit", "year": 2015 }, "categories": [ "benedictine", "bitters (aromatic)", "drambuie", "scotch" ], "ingredients": [ "1 1/2 oz Cutty Sark Prohibition Scotch", "1/2 oz Drambuie", "1/2 oz Benedictine", "2 dash Jerry Thomas Decanter Bitters", "1 Lemon Peel" ], "instructions": null, "body_text": "1 1/2 oz Cutty Sark Prohibition Scotch\n1/2 oz Drambuie\n1/2 oz Benedictine\n2 dash Jerry Thomas Decanter Bitters\n1 Lemon Peel\nSqueeze the lemon peel into the mixing glass and drop in, add the rest of the ingredients, stir with ice, strain into a double old fashioned rinsed with Laphroaig Scotch, and add a large ice cube.\nTwo Wednesdays ago, I began flipping through an online flashcard set for Dead Rabbit for their Summer 2015 menu change. The recipe that grabbed me was the Drawing Board by Jillian Vose as perhaps a Rusty Nail meets a\nHighlander\n. I have had the duo of Benedictine and Drambuie before in the rum-mezcal\nFarewell & Adieu\nand Cognac-based\nRusty Bene\n, so I wanted to see what the French liqueur could do to the classic Rusty Nail. Here, the Drawing Board led off with peat smoke, herbal, and allspice aromas. Next, honey and caramel on the sip transformed into smoky Scotch, herbal, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivy3_JcGyenU3EVznHlJs1jUotSrdJ2lbLf1ewSc4LK4FCKEtccia7eiS_p0PWKh-2JzCIqz7L-5A1d9Gvy5UnlXaOCt79KsbhFO6pviC5R82C9d_0PDnuEVMDlvCfa41AT1r2uHiMFPwoJeWJ-yamnVp4WActxb0YGXLtE7BJY5d8iimNCAzuW6R8agz-/s320/drawingboard_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivy3_JcGyenU3EVznHlJs1jUotSrdJ2lbLf1ewSc4LK4FCKEtccia7eiS_p0PWKh-2JzCIqz7L-5A1d9Gvy5UnlXaOCt79KsbhFO6pviC5R82C9d_0PDnuEVMDlvCfa41AT1r2uHiMFPwoJeWJ-yamnVp4WActxb0YGXLtE7BJY5d8iimNCAzuW6R8agz-/s800/drawingboard_ig400.jpg", "comment_count": 0 }, { "title": "enemy lines", "url": "https://cocktailvirgin.blogspot.com/2023/10/enemy-lines.html", "published": "2023-10-26T08:00:00.035-04:00", "updated": "2023-10-26T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "Death & Co: Modern Classic Cocktails", "year": 2011 }, "categories": [ "aquavit", "bitters (aromatic)", "bitters (Peychaud's)", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Linie Aquavit", "3/4 oz El Tesoro Reposado Tequila (Cimarron)", "1 tsp 2:1 Cane Sugar Syrup (1/4 oz 1:1)", "4 dash Peychaud's Bitters", "1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Aromatic Bitters)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Linie Aquavit\n3/4 oz El Tesoro Reposado Tequila (Cimarron)\n1 tsp 2:1 Cane Sugar Syrup (1/4 oz 1:1)\n4 dash Peychaud's Bitters\n1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Aromatic Bitters)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.\nTwo Thursdays ago, I spotted a reference to Jillian Vose's Enemy Lines that she created at Death & Co. in 2011 and had published in\nDeath & Co: Modern Classic Cocktails\n, and I figured that it would be a great double header to the night before's Drawing Board that she created four years later at Dead Rabbit. The Enemy Lines featured tequila and aquavit in Old Fashioned format, and the two spirits have worked well together in Franky Marshall's\nEleventh Hour\nand Sandy De Almeida's\nRaging Bull\n, so I was curious to further explore the duo. In the glass, the drink led off with lemon and vegetal aromas. Next, caramel notes on the sip gave way to agave, caraway, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeelK7dilZXIjL8BxX2vgG6cveWrsPLabY-7TXwyn4tUcPgia9CD_0xkKoKpckwyNd892bfcSLXJvn7NRwdg4ofcyUPHVOFYC1hkneeWkXRTOjyf78tT_UJ6K2dW7ChXoMguNz1qyZRCbLH5soHGMiRUdY580NTZC53HJXBN5POpw-4EyHOPIzeMEnYq3/s320/enemylines_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeelK7dilZXIjL8BxX2vgG6cveWrsPLabY-7TXwyn4tUcPgia9CD_0xkKoKpckwyNd892bfcSLXJvn7NRwdg4ofcyUPHVOFYC1hkneeWkXRTOjyf78tT_UJ6K2dW7ChXoMguNz1qyZRCbLH5soHGMiRUdY580NTZC53HJXBN5POpw-4EyHOPIzeMEnYq3/s800/enemylines_ig400.jpg", "comment_count": 0 }, { "title": "pirate hook", "url": "https://cocktailvirgin.blogspot.com/2023/10/pirate-hook.html", "published": "2023-10-27T08:00:00.036-04:00", "updated": "2023-10-27T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Justin Southam", "source": "Reviver", "year": 2015 }, "categories": [ "punt e mes", "rum", "strega", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Mount Gay XO Rum (2 oz R.L. Seale 10 Year)", "1/4 oz Punt e Mes (1/3 oz)", "1/4 oz Strega (1/3 oz)" ], "instructions": "Stir with ice, strain into a coupe, float 1/4 oz Rittenhouse Rye Whiskey (1/3 oz), and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Mount Gay XO Rum (2 oz R.L. Seale 10 Year)\n1/4 oz Punt e Mes (1/3 oz)\n1/4 oz Strega (1/3 oz)\nStir with ice, strain into a coupe, float 1/4 oz Rittenhouse Rye Whiskey (1/3 oz), and garnish with a flamed orange twist (unflamed).\nTwo Fridays ago, I spotted the Pirate Hook in an online set of flashcards, and I tracked down the recipe to Gaz Regan's\n101 Best New Cocktails 2015\n. Gaz described how the recipe was created by Justin Southam at Reviver in New Southwales, Australia, and how Justin was inspired by the\nMeat Hook\nand the Vieux Carré. Once prepared, the Pirate Hook sailed to the nose with orange oils over rye whiskey aromas. Next, caramel and grape notes on the sip were attacked by a swallow of rum, herbal, and spice flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdTA2VO2Hmg7WorYf5zOmyB5jDA_fDTJXkSG4vW1r4k9-1pHeIuFN8uH4zU2cfyhsbtGG23MpeUgTV5SHFk9jcNGkbVbNGPI80BzT5jpDdA5z-c7gLO7S9S7Vhjy8y13hjKK0CWPj5f9nfIosGY37bWCuyyFP9oZbZGvXhOmfZGHkHmEqDSK9DE5p14HL/s320/piratehook_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdTA2VO2Hmg7WorYf5zOmyB5jDA_fDTJXkSG4vW1r4k9-1pHeIuFN8uH4zU2cfyhsbtGG23MpeUgTV5SHFk9jcNGkbVbNGPI80BzT5jpDdA5z-c7gLO7S9S7Vhjy8y13hjKK0CWPj5f9nfIosGY37bWCuyyFP9oZbZGvXhOmfZGHkHmEqDSK9DE5p14HL/s800/piratehook_ig400.jpg", "comment_count": 0 }, { "title": "guiding light", "url": "https://cocktailvirgin.blogspot.com/2023/10/guiding-light.html", "published": "2023-10-28T08:00:00.055-04:00", "updated": "2023-10-28T08:00:00.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Joe Slavinski", "source": "Russell House Tavern", "year": null }, "categories": [ "averna", "bitters (other)", "campari", "rum" ], "ingredients": [ "3 oz Dark Rum (1 1/2 oz Coruba)", "1 1/2 oz Campari (3/4 oz)", "1 1/2 oz Averna (3/4 oz)", "4 dash Grapefruit Bitters (2 dash Bittermens)" ], "instructions": "Stir with ice and strain into a flask (old fashioned glass).", "body_text": "3 oz Dark Rum (1 1/2 oz Coruba)\n1 1/2 oz Campari (3/4 oz)\n1 1/2 oz Averna (3/4 oz)\n4 dash Grapefruit Bitters (2 dash Bittermens)\nStir with ice and strain into a flask (old fashioned glass).\nTwo Saturdays ago, I returned to Sarah Baird's\nFlask\nbook and landed on the Guiding Light. It is a different Guiding Light than the\none\nthat my old coworker Joe Slavinski created at Russell House Tavern; this one was unattributed so perhaps it was the author's handiwork. This recipe in the book was under the category of \"woodsy camping\" flask drinks, and while most of the recipes were room temperature, this one recommended stirring with ice first for dilution and I enjoyed it when it was still chilled. Overall, it reminded me of\nThe Departed\nwith more rum and no mezcal, so I went ahead and mixed one up. In the glass instead of the flask, the Guiding Light showcased a caramel, grapefruit, and rum funk aroma. Next, a caramel-driven sip from the Averna and dark rum led into a funky rum, cola, and bitter orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvfAkwV0AR2V6wPx9PWTXZa0unbvitOEHCzL5oPLWL4AIAegaBb2C8x24MEHWJPMJ9Ym0rxFILxeljyeaEHkaulIU0j4W-WbolzOZf_zNzTwvv3lGcvHRsJ0lmyfnhJ_5uzfH7BzAkCMnXt3DDJvQmQREI8h8ShDyRivIDbDge1o2JttYxD_KONGlj5dn/s320/guidinglight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvfAkwV0AR2V6wPx9PWTXZa0unbvitOEHCzL5oPLWL4AIAegaBb2C8x24MEHWJPMJ9Ym0rxFILxeljyeaEHkaulIU0j4W-WbolzOZf_zNzTwvv3lGcvHRsJ0lmyfnhJ_5uzfH7BzAkCMnXt3DDJvQmQREI8h8ShDyRivIDbDge1o2JttYxD_KONGlj5dn/s800/guidinglight_ig400.jpg", "comment_count": 0 }, { "title": "linchpin", "url": "https://cocktailvirgin.blogspot.com/2023/10/linchpin.html", "published": "2023-10-29T08:00:00.045-04:00", "updated": "2023-10-29T08:00:00.167-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "David Molyneux", "source": "The Everleigh", "year": 2017 }, "categories": [ "bitters (orange)", "rum", "sherry" ], "ingredients": [ "1 oz Aged Rum (R.L. Seale 10 Year)", "1 oz Jamacain Rum (Smith & Cross)", "1/2 oz Pedro Ximenez Sherry (Oxford 1970)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.", "body_text": "1 oz Aged Rum (R.L. Seale 10 Year)\n1 oz Jamacain Rum (Smith & Cross)\n1/2 oz Pedro Ximenez Sherry (Oxford 1970)\n2 dash Orange Bitters (Angostura Orange)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.\nTwo Sundays ago, I opened up the\nBartender's Choice\napp and spotted the Linchpin that came across like a modern remake of the\nArawak\nfrom Trader Vic's 1947\nBartender's Guide\n. This rum-sherry number was crafted by David Molyneux at The Everleigh in Melbourne circa 2017 and was subtitled on the app \"A rich & chew rum Old Fashioned.\" In the glass, the grapefruit oils brightened the sherry's raisin on the nose. Next, dark grape and molasses notes on the sip transformed into funk rum, caramel, and date flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fBr8IrlDT0SFN10yH6_8a58T5oJ9ZQ71C97Ok7oxMmNFh_A_UCR5PG_wvDYev8ktHF01c2u5O6VcdgXjoDadvbK21HYPh3IhjujReyoaLy8u__nID3E1CicEl_xD3aW3pikKZ9nTLFtYb7HSgVuTmDPoLMaWCUEo9KEuXyh9IyuJ2ODIULf6mZCtE0CR/s320/linchpin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fBr8IrlDT0SFN10yH6_8a58T5oJ9ZQ71C97Ok7oxMmNFh_A_UCR5PG_wvDYev8ktHF01c2u5O6VcdgXjoDadvbK21HYPh3IhjujReyoaLy8u__nID3E1CicEl_xD3aW3pikKZ9nTLFtYb7HSgVuTmDPoLMaWCUEo9KEuXyh9IyuJ2ODIULf6mZCtE0CR/s800/linchpin_ig400.jpg", "comment_count": 0 }, { "title": "hark!", "url": "https://cocktailvirgin.blogspot.com/2023/10/hark.html", "published": "2023-10-30T08:00:00.039-04:00", "updated": "2023-10-30T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "stir", "attribution": { "creator": null, "source": "Dram Shop", "year": null }, "categories": [ "amaro", "benedictine", "bitters (other)", "scotch", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Monkey Shoulder Scotch (Famous Grouse)", "3/4 oz Rittenhouse Rye Whiskey", "1/4 oz Benedictine", "1/4 oz Amaro Ramazzotti", "2 dash Crude's \"Pooter\" Smoke & Salt Bitters" ], "instructions": "Stir with ice, strain into a snifter (old fashioned) glass, and garnish with an orange twist.", "body_text": "3/4 oz Monkey Shoulder Scotch (Famous Grouse)\n3/4 oz Rittenhouse Rye Whiskey\n1/4 oz Benedictine\n1/4 oz Amaro Ramazzotti\n2 dash Crude's \"Pooter\" Smoke & Salt Bitters\nStir with ice, strain into a snifter (old fashioned) glass, and garnish with an orange twist.\nTwo Mondays ago, I began perusing online flashcards from the Dram Shop bar in Brooklyn as part of their Covid menu. The Hark! as a split whisky-based Old Fashioned of sorts sweetened by Ramazzotti and Benedictine seemed delightful especially with how well Scotch played with Ramazzotti and Benedictine in the\nBlack Scottish Cyclops\nand\nHighlander\n, respectively. In the glass, the Hark! showcased an orange, caramel, and root beer bouquet. Next, a caramel-driven sip announced a rye spice, Scotch, sarsaparilla, and savory swallow with a briny finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rOV9bW29b7XCGyBjkgMaYvBisn18DtvJE93XiaQ06P-FoFIlb1R8-7wKwrE35Fuwx2R_v9EMrBn2qN9bBTffReznAGhejuaion5JeNYcwRgc6nTfRU7nJvRmtfszJgE9UhnlWO7aCWkJb2dct3wyB_Vo8wKP7iIXipb426zMsEiDqEfQqw-pQPoD76sq/s320/hark_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rOV9bW29b7XCGyBjkgMaYvBisn18DtvJE93XiaQ06P-FoFIlb1R8-7wKwrE35Fuwx2R_v9EMrBn2qN9bBTffReznAGhejuaion5JeNYcwRgc6nTfRU7nJvRmtfszJgE9UhnlWO7aCWkJb2dct3wyB_Vo8wKP7iIXipb426zMsEiDqEfQqw-pQPoD76sq/s800/hark_ig400.jpg", "comment_count": 0 }, { "title": "new york minute", "url": "https://cocktailvirgin.blogspot.com/2023/10/new-york-minute.html", "published": "2023-10-31T08:00:00.036-04:00", "updated": "2023-10-31T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alyssa Heidt", "source": "The Bartender's Manifesto", "year": null }, "categories": [ "absinthe", "applejack", "grenadine", "lemon juice", "vodka" ], "ingredients": [ "1 1/2 oz Vodka (Vessica)", "1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Grenadine", "3/4 oz Lemon Juice", "1 dash St. George Absinthe (12 drop)" ], "instructions": "Shake with ice and strain into a Nick & Nora glass (coupe).", "body_text": "1 1/2 oz Vodka (Vessica)\n1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Grenadine\n3/4 oz Lemon Juice\n1 dash St. George Absinthe (12 drop)\nShake with ice and strain into a Nick & Nora glass (coupe).\nTwo Tuesdays ago, I reached for Toby Maloney and Emma Janzen's\nThe Bartender's Manifesto\nand found the New York Minute as a recipe that I had not made yet. The drink was crafted by Alyssa Heidt as a riff on the\nPan American Clipper\nfrom Charles H. Baker Jr. with the biggest change being the apple brandy aspect being cut considerably by the addition of vodka. Once prepared, the New York Minute lept to the nose with apple, berry, and anise aromas. Next, lemon and red fruit notes on the sip gave way to apple, pomegranate, and licorice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppk1pLEXplwLHAqSVx1sMujf64xbLRRSxP5VqVxu6uIx2kMD6CUPq_85AGyZxCTbHSm_804xi9lVuZwXIj8P5YYqE9aH0NKCmcObSi77LBF2bD1WIR9E8W8Qt9AZijYVkzuD5X5QsPXlUB4Gt55PbpTSgfr2epie2_Z5KKnC_yVp5JbENitF1NjKDAW_9/s320/newyorkminute_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppk1pLEXplwLHAqSVx1sMujf64xbLRRSxP5VqVxu6uIx2kMD6CUPq_85AGyZxCTbHSm_804xi9lVuZwXIj8P5YYqE9aH0NKCmcObSi77LBF2bD1WIR9E8W8Qt9AZijYVkzuD5X5QsPXlUB4Gt55PbpTSgfr2epie2_Z5KKnC_yVp5JbENitF1NjKDAW_9/s800/newyorkminute_ig400.jpg", "comment_count": 0 }, { "title": "mikado", "url": "https://cocktailvirgin.blogspot.com/2023/11/mikado.html", "published": "2023-11-01T08:00:00.050-04:00", "updated": "2023-11-01T08:00:00.146-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Cocktail Bill Boothby", "source": "World Drinks and How to Mix Them", "year": 1934 }, "categories": [ "bitters (aromatic)", "brandy", "creme de noyaux", "curacao", "orgeat" ], "ingredients": [ "2/3 jigger Brandy (2 oz Du Peyrat Selection Cognac)", "2 dash Orgeat (1 tsp)", "2 dash Curaçao (1 tsp Pierre Ferrand)", "2 dash Noyau (1 tsp Tempus Fugit)", "2 drop Bitters (2 dash Angostura)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry and a lemon twist.", "body_text": "2/3 jigger Brandy (2 oz Du Peyrat Selection Cognac)\n2 dash Orgeat (1 tsp)\n2 dash Curaçao (1 tsp Pierre Ferrand)\n2 dash Noyau (1 tsp Tempus Fugit)\n2 drop Bitters (2 dash Angostura)\nStir with ice, strain into a cocktail glass, and garnish with a cherry and a lemon twist.\nTwo Wednesdays ago, I reached for my reprint of Cocktail Bill Boothby's 1934 edition of\nWorld Drinks and How to Mix Them\nand landed on the Mikado. Mikado is the term for the emperor of Japan, and the word gained popularity in the United States due to Gilbert and Sullivan's 1885 comic opera\nThe Mikado\n(the movie version came out in 1939 after the book's printing though). The cocktail name makes sense since the drink appears to be an expansion of the\nJapanese Cocktail\nwith the addition of curaçao and crème de noyaux. In the glass, the Mikado awoke with lemom, nutty, and orchard fruit aromas. Next, a creamy orange sip was ruled over by Cognac, nutty, and orange flavors on the swallow with a cinnamon and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAM0VoFCYPy4l62MDnDqj_q6V49DbXb68tx1KST2Sn1PxtknPO7v0ar3Nqg5DjcREWC4ZaOfdmUd3oK0PTBTsEgak3gCNX4V15mQoQK1POFymiHo-ilRHCS-3TYaMEDL5WHlcY5X7XFhNMw72XNuRJdDR41eb_fUItzg1-atyxCE7ygWnUVO2b65DNhlH/s320/mikado_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAM0VoFCYPy4l62MDnDqj_q6V49DbXb68tx1KST2Sn1PxtknPO7v0ar3Nqg5DjcREWC4ZaOfdmUd3oK0PTBTsEgak3gCNX4V15mQoQK1POFymiHo-ilRHCS-3TYaMEDL5WHlcY5X7XFhNMw72XNuRJdDR41eb_fUItzg1-atyxCE7ygWnUVO2b65DNhlH/s800/mikado_ig400.jpg", "comment_count": 0 }, { "title": "fallen angel", "url": "https://cocktailvirgin.blogspot.com/2023/11/fallen-angel.html", "published": "2023-11-02T08:00:00.040-04:00", "updated": "2023-11-02T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "Dead Rabbit", "year": 2015 }, "categories": [ "falernum", "pamplemousse", "rum (white)", "vermouth (dry)" ], "ingredients": [ "1 oz St. George Rum Agricole (Rhum JM Blanc 100°)", "1/2 oz Caña Brava Rum (Privateer New England White)", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Combier Pamplemousse Grapefruit Liqueur (St. Elder)", "1/4 oz Velvet Falernum" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with grapefruit oils from a twist.", "body_text": "1 oz St. George Rum Agricole (Rhum JM Blanc 100°)\n1/2 oz Caña Brava Rum (Privateer New England White)\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Combier Pamplemousse Grapefruit Liqueur (St. Elder)\n1/4 oz Velvet Falernum\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with grapefruit oils from a twist.\nTwo Thursdays ago, I returned to the online flashcard set for the Summer 2015 menu at Dead Rabbit after enjoying the\nDrawing Room\na few days prior from that collection. The Fallen Angel was crafted by Jillian Vose, and it reminded me of her 2013 pisco-based\nSoul Clench\nat Death & Co. that also included dry vermouth, grapefruit liqueur, and falernum. Once prepared, the Fallen Angel descended with grapefruit and grassy funk aromas. Next, a semi-sweet grapefruit-noted sip transcended into grassy rum, grapefruit, herbal, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6352cnYPv2IqCrnZ0N87LHkV-WvRI1cHh61kwJBx2vtKe5dCX7yH1jlAclE3N7z-bV6sdzfIfp-7zDU2In94rb0oasgIWFr64mNTeIDmDOj9dy4IOAkKr7Oeua11idJnZ-lLKP2feSbnyFkGt4SFWFbY1FKe1VPtb2uU6SilHUBxFyxQSqGxj6uvK2oQj/s320/fallenangel_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6352cnYPv2IqCrnZ0N87LHkV-WvRI1cHh61kwJBx2vtKe5dCX7yH1jlAclE3N7z-bV6sdzfIfp-7zDU2In94rb0oasgIWFr64mNTeIDmDOj9dy4IOAkKr7Oeua11idJnZ-lLKP2feSbnyFkGt4SFWFbY1FKe1VPtb2uU6SilHUBxFyxQSqGxj6uvK2oQj/s800/fallenangel_ig400.jpg", "comment_count": 0 }, { "title": "borderline", "url": "https://cocktailvirgin.blogspot.com/2023/11/borderline.html", "published": "2023-11-03T08:00:00.040-04:00", "updated": "2023-11-03T08:00:00.189-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "James Mellor", "source": "Mint Leaf", "year": 2004 }, "categories": [ "lemon juice", "maple syrup", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Punt e Mes", "1/2 oz Maple Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Punt e Mes\n1/2 oz Maple Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Fridays ago, I was searching through\nDifford's Guide\nwhen I came across an interesting Bourbon Sour called the Borderline. The recipe was crafted by James Mellor at Mint Leaf in London circa 2004, and the combination of Punt e Mes and maple syrup made me think of the\nBurlington\nat the Citizen here in Boston and the\nHendee\nat Woodsman Tavern in Portland, Oregon. Regardless of whether there was a Madonna song triggered in my head, I set to mixing. In the glass, the Borderline danced to the nose with orange, Bourbon, and maple aromas. Next, maple, lemon, and grape notes on the sip gave way to Bourbon and bitter herbal flavors on the swallow with maple returning on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHhUpgEc5YDSrBUAElaL9QBC6iSWqsxmXHPF9oIx_GAMfxUPLmkHKWSKZNn72tsiv-vN_6DPSNIEOGqixxin2cC-5iXNMy6lrqYRJKoSWfKifTgnExVFQ6zOhVDYTmlON1qP4YT2Q9pLtwdbe5fsIr5dCZQoqfLeAkhd8SAOb5EaOkixTWTvgFDyi51Wi/s320/borderline_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHhUpgEc5YDSrBUAElaL9QBC6iSWqsxmXHPF9oIx_GAMfxUPLmkHKWSKZNn72tsiv-vN_6DPSNIEOGqixxin2cC-5iXNMy6lrqYRJKoSWfKifTgnExVFQ6zOhVDYTmlON1qP4YT2Q9pLtwdbe5fsIr5dCZQoqfLeAkhd8SAOb5EaOkixTWTvgFDyi51Wi/s800/borderline_ig400.jpg", "comment_count": 0 }, { "title": "noriko", "url": "https://cocktailvirgin.blogspot.com/2023/11/noriko.html", "published": "2023-11-04T08:00:00.035-04:00", "updated": "2023-11-04T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Dram Shop", "year": null }, "categories": [ "bitters (mole)", "licor 43", "lillet", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Old Grand-Dad Bourbon (Evan Williams Bonded)", "1 oz Lillet Blanc (Cocchi Americano)", "1 oz Amontillado Sherry (Lustau)", "1/4 oz Licor 43", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 oz Old Grand-Dad Bourbon (Evan Williams Bonded)\n1 oz Lillet Blanc (Cocchi Americano)\n1 oz Amontillado Sherry (Lustau)\n1/4 oz Licor 43\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Saturdays, I returned to the online flashcard set for the Dram Shop bar's Covid menu. There, the Noriko called out as reminsicent of a\nManhattan Harbor Co.\naccented with Licor 43 and molé bitters. Once prepared, the Noriko welcomed the senses with an orange, vanilla, and nutty bouquet. Next, orchard fruit and grape on the sip flipped into Bourbon, raisin, orange, citrus, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUIaNRtQi2YD8SKn-qICz-2H-v27Qur7C7egN4RWR3fR-yIYCnF2R82dyxqOBR22bKs-SRTrddWpkCfmlVc7wsWzIfIDzKPwWfSz6dznQtdw9bngx-qYcGIfBjiITnrDpczIQCQsCkZ28sIx0kGF9fisO0GhqQtQa5qWGOXx1vWxVPf7AlUc8zFxU8hjJ/s320/noriko_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUIaNRtQi2YD8SKn-qICz-2H-v27Qur7C7egN4RWR3fR-yIYCnF2R82dyxqOBR22bKs-SRTrddWpkCfmlVc7wsWzIfIDzKPwWfSz6dznQtdw9bngx-qYcGIfBjiITnrDpczIQCQsCkZ28sIx0kGF9fisO0GhqQtQa5qWGOXx1vWxVPf7AlUc8zFxU8hjJ/s800/noriko_ig400.jpg", "comment_count": 0 }, { "title": "club garden", "url": "https://cocktailvirgin.blogspot.com/2023/11/club-garden.html", "published": "2023-11-05T08:00:00.055-05:00", "updated": "2023-11-05T08:00:00.166-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack", "apricot liqueur", "bitters (Peychaud's)", "scotch" ], "ingredients": [ "1 oz Scotch (Cutty Sark Prohibition)", "1 oz Apple Brandy (Laird's Bonded)", "1/2 oz Amaro Ramazzotti", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Scotch (Cutty Sark Prohibition)\n1 oz Apple Brandy (Laird's Bonded)\n1/2 oz Amaro Ramazzotti\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 dash Peychaud's Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Sundays ago, I became inspired by Eric Alperin's\nSkid Row\nwith its Ramazzotti-apricot combination. I first decided to swap out the Genever for a split of Scotch for how well it worked with Ramazzotti in the\nBlack Scottish Cyclops\nand of rhum agricole for how well it meshed with apricot liqueur in the\nRhum Agricot\n. While Scotch and agricole have worked well in the\nTwo Worlds Sour\nand the\nStart of a New Road\n, the result here was a bit jarring. Therefore, I swapped out the agricole for apple brandy and was pleased with the results. Instead of naming it after a skid row of Boston, I named it after a seedy underworld operations during Prohibition and dubbed it the Club Garden after a famous speakeasy raided during Prohibition in 1932 across from the Boston Garden arena. The end result gave forth an orange, apple, apricot, and hint of smoke aroma. Next, caramel and orchard fruit on the sip flowed into smoky whisky and bitter apricot-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6CY6GddDZF0-bq5ZyeUyRJHEkTmCnp6BanVfEAkxukl4q1ptCPWYkK0JcQ7BGqHEoonrw5wyhOFLpb9NNa3JpKXEThfxYl0m010n45LFsBGytBtZsIjXOhPTkO7K-evjC1tPCTMQgbwGxwiejhEDZem8fK7ZEkFE63o3abN1ebpYeV4140taIBwwg4Kq/s320/clubcarden_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6CY6GddDZF0-bq5ZyeUyRJHEkTmCnp6BanVfEAkxukl4q1ptCPWYkK0JcQ7BGqHEoonrw5wyhOFLpb9NNa3JpKXEThfxYl0m010n45LFsBGytBtZsIjXOhPTkO7K-evjC1tPCTMQgbwGxwiejhEDZem8fK7ZEkFE63o3abN1ebpYeV4140taIBwwg4Kq/s800/clubcarden_ig400.jpg", "comment_count": 2 }, { "title": "expat", "url": "https://cocktailvirgin.blogspot.com/2023/11/expat.html", "published": "2023-11-06T08:00:00.049-05:00", "updated": "2023-11-06T08:00:00.150-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lauren Schell", "source": "Little Branch", "year": 2009 }, "categories": [ "bitters (Angostura)", "lime juice", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1 oz Lime Juice (3/4 oz)", "3/4 oz Simple Syrup", "6-8 leaf Mint", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a mint leaf.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1 oz Lime Juice (3/4 oz)\n3/4 oz Simple Syrup\n6-8 leaf Mint\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a mint leaf.\nTwo Mondays ago, I was perusing the Raised by Wolves online recipe flashcard set and spotted the Expat that was different from the\nExpatriot\nI had written up years ago; I was able to confirm the flashcard by a 2015\nEater\narticle on \"Nine Awesome Cocktails That Should Be Considered 'Modern Classics'.\" This one was crafted by Lauren Schell at Little Branch in Manhattan circa 2009. The drink got named after Lauren moved overseas for a project and the drink kept getting served at the bar. I was game as the American whiskey-lime-Angostura combination reminded me of the\nJunior\nand\nLion's Tail\n. Here, the Expat greeted the nose with a mint, Bourbon, and allspice aroma. Next, a lime-driven sip slipped into Bourbon, mint, clove, and allspice flavors on the swallow. Just like the Junior and Lion's Tail, this combination worked great with lime juice despite lemon generally working better and not clashing with the oak aging of Bourbon and American rye.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH_Imv01TiS-YNrHR-3JDNyQNNtmEWv6O31Hz106dGsEXg-76ocPHsdYBmHU4AGxzLVDMRffHLc1vvL4tiLUVZSwdR2EQaY8RotvAxu8_GLdqUTwwsi8GnAV6_BpMa0cb1ZrNvQKxKmUH-c99wzjXTaaIVUCNO07mAE3jXRskyIofGGvtDUPN95Mu2Q9K/s320/expat_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH_Imv01TiS-YNrHR-3JDNyQNNtmEWv6O31Hz106dGsEXg-76ocPHsdYBmHU4AGxzLVDMRffHLc1vvL4tiLUVZSwdR2EQaY8RotvAxu8_GLdqUTwwsi8GnAV6_BpMa0cb1ZrNvQKxKmUH-c99wzjXTaaIVUCNO07mAE3jXRskyIofGGvtDUPN95Mu2Q9K/s800/expat_ig400.jpg", "comment_count": 0 }, { "title": "willie lee", "url": "https://cocktailvirgin.blogspot.com/2023/11/willie-lee.html", "published": "2023-11-07T08:00:00.052-05:00", "updated": "2023-11-07T08:00:00.128-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "aquavit", "bitters (Angostura)", "bitters (mole)", "maraschino", "mezcal", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye Whiskey", "1/2 oz Mezcal (Del Maguey Vida)", "1/2 oz Aquavit (Linie)", "3/8 oz Demerara Syrup", "1/8 oz Maraschino Liqueur (Luxardo)", "1 dash Angostura Bitters", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a heavy absinthe-rinsed (Kübler) old fashioned glass.", "body_text": "1 1/2 oz Rittenhouse Bonded Rye Whiskey\n1/2 oz Mezcal (Del Maguey Vida)\n1/2 oz Aquavit (Linie)\n3/8 oz Demerara Syrup\n1/8 oz Maraschino Liqueur (Luxardo)\n1 dash Angostura Bitters\n1 dash Mole Bitters (Bittermens)\nStir with ice and strain into a heavy absinthe-rinsed (Kübler) old fashioned glass.\nTwo Tuesdays ago, I was writing up the tequila-aquavit\nEnemy Lines\n, and I thought about how well aquavit, mezcal, and rye work in duos in various cocktails. Therefore, why not throw all three in together akin to Death & Co.'s\nConference\n? The format I took that evening was a three spirit\nImproved Cocktail\nriff that I dubbed Willie Lee after the character from Johnny Cash's \"Cocaine Blues\" song. Once assembled, the Willie Lee stepped up with anise, vegetal, and caraway aromas. Next, a semi-sweet sip retreated to rye, agave, caraway, nutty cherry, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQ-4x0v8LvFPRY5FPsPqPBLZW5lXeY86943dgFzRW44Lem3gthLibD2rYdks4r1cdbOUwagGUMgc-tgLwyll_PIxUMyUQPeuS7fsScQdPoDLOWQgAR-aEToIz6cm16f9KlT7n7pJFV5cAJWXca0vw-UnAdt1VbwRMz4_bsFfDHSqhBNC7ttAT2GlBVirI/s320/willielee_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQ-4x0v8LvFPRY5FPsPqPBLZW5lXeY86943dgFzRW44Lem3gthLibD2rYdks4r1cdbOUwagGUMgc-tgLwyll_PIxUMyUQPeuS7fsScQdPoDLOWQgAR-aEToIz6cm16f9KlT7n7pJFV5cAJWXca0vw-UnAdt1VbwRMz4_bsFfDHSqhBNC7ttAT2GlBVirI/s800/willielee_ig400.jpg", "comment_count": 0 }, { "title": "1807 old fashioned", "url": "https://cocktailvirgin.blogspot.com/2023/11/1807-old-fashioned.html", "published": "2023-11-08T08:00:00.051-05:00", "updated": "2023-11-08T08:00:00.146-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Chris Bostick", "source": "The Varnish", "year": null }, "categories": [ "amaro", "becherovka", "bitters (orange)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse Bonded) (*)", "3/8 oz Becherovka", "3/8 oz Amaro Montenegro", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse Bonded) (*)\n3/8 oz Becherovka\n3/8 oz Amaro Montenegro\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\n(*) I would recommend a softer rye like Old Overholt 86°.\nTwo Wednesdays ago, I uncovered the 1807 Old Fashioned in an online flashcard collection of Milk & Honey-related recipes which made sense since the recipe reminded me structurally of the\n.38 Special\n. The drink was created by Chris Bostick perhaps from his time at The Varnish in Los Angeles, and the name makes reference to the year that Becherovka was invented. The only instance that I have had Becherovka and Montenegro together was in the\nPowerful Baritone\n, so I was curious to see a more stripped down recipe without a third liqueur. Once prepared with Rittenhouse as the rye, the 1807 Old Fashioned greeted the senses with orange oil, clementine, and clove aromas. Next, orange peel notes on the sip set up rye, clove, cinnamon, and cardamom flavors on the swallow with an orange peel finish. Overall, I think this combination would have worked better with a softer rye like Old Overholt 86°; while I love Rittenhouse for most rye cocktails, I felt that it shifted the balance away from the liqueurs too much.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDt3eQ_iFH1aELytuXLebBiK2RJZDo0LlTkaKrdW5e3ujmgO18iBQPdZKR6P63_B_CJfpH1fqSn6be4Hp3mic3R9CbPNZUjHbS0oWOX5ysZxxq4e1Ki0EM3gQUfyMAip2leOTedo0C13fFPivOuKu19gh1p2l7oRWmIxdZqX6dccCjtAJGZc4h6Am8Itqm/s320/1807oldfashioned_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDt3eQ_iFH1aELytuXLebBiK2RJZDo0LlTkaKrdW5e3ujmgO18iBQPdZKR6P63_B_CJfpH1fqSn6be4Hp3mic3R9CbPNZUjHbS0oWOX5ysZxxq4e1Ki0EM3gQUfyMAip2leOTedo0C13fFPivOuKu19gh1p2l7oRWmIxdZqX6dccCjtAJGZc4h6Am8Itqm/s800/1807oldfashioned_ig400.jpg", "comment_count": 0 }, { "title": "after school special", "url": "https://cocktailvirgin.blogspot.com/2023/11/after-school-special.html", "published": "2023-11-09T08:00:00.040-05:00", "updated": "2023-11-09T08:00:00.136-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Bryan Tetorakis", "source": "The Varnish", "year": 2019 }, "categories": [ "amaro", "bitters (mole)", "creme de banane", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "1/4 oz Amaro Ciociaro", "1/4 oz Crème de Banane (Tempus Fugit)", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n1/4 oz Amaro Ciociaro\n1/4 oz Crème de Banane (Tempus Fugit)\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Thursdays ago, I was perusing a set of online flashcards of Milk & Honey-related recipes, and I soon came across the After School Special by bar manager Bryan Tetorakis at The Varnish in Los Angeles circa 2019. The combination of Amaro Ciociaro and crème de banane as modifiers reminded me of the\nBlue Plate Special\nand\nGoldilocks\n, so I was definitely intrigued to see how they would do in an Irish whiskey drink. In the glass, the After School Special donated an orange and caramel aroma. Next, the caramel continued on into the sip where it was chased by Irish whiskey, bitter orange, banana, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUy2fEgXMJguS49QYM73yJp5rVZrT4VF53WNMHhUPKcVIt2Q1G42V8W6uQDpt_RkOkjDZnz9h8GC1DN22gzFO2lV-M9Ijl8fMlyAqMvVRLnN-_ja9NQAX6bOQSVSXlyTuUIGbxrMzVw3bq1UC240ihG9kWVzQnK0o2g7u7LxVrmyixqzzUdFHEkb2jcUU/s320/afterschoolspecial_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUy2fEgXMJguS49QYM73yJp5rVZrT4VF53WNMHhUPKcVIt2Q1G42V8W6uQDpt_RkOkjDZnz9h8GC1DN22gzFO2lV-M9Ijl8fMlyAqMvVRLnN-_ja9NQAX6bOQSVSXlyTuUIGbxrMzVw3bq1UC240ihG9kWVzQnK0o2g7u7LxVrmyixqzzUdFHEkb2jcUU/s800/afterschoolspecial_ig400.jpg", "comment_count": 0 }, { "title": "pretty woman", "url": "https://cocktailvirgin.blogspot.com/2023/11/pretty-woman.html", "published": "2023-11-10T08:00:00.048-05:00", "updated": "2023-11-10T08:00:00.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Standby", "year": 2017 }, "categories": [ "amaro", "genever", "lemon juice", "passion fruit syrup", "scotch" ], "ingredients": [ "1 oz Blended Scotch (Cutty Sark Prohibition)", "1 oz Bols Genever (Bols Barrel-Aged)", "3/4 oz Lemon Juice", "1/2 oz Amaro Meletti", "1/2 oz Passion Fruit Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Blended Scotch (Cutty Sark Prohibition)\n1 oz Bols Genever (Bols Barrel-Aged)\n3/4 oz Lemon Juice\n1/2 oz Amaro Meletti\n1/2 oz Passion Fruit Syrup\nShake with ice and strain into a coupe glass.\nTwo Fridays ago, I found a collection of recipe from Standby in Detroit, and I was lured in by an amaro-passion fruit Sour called Pretty Woman. It was described on the menu as \"tropical, smoky, & refreshing,\" and I was able to find a mention of it in a 2017 blog post. The base spirits of Scotch and Genever were ones that paired elegantly in Backbar's\nThe Accent\n, so it was a no-brainer to give this one a whirl. In the glass, the Pretty Woman greeted the senses with floral, caramel, and tropical aromas. Next, lemon and passion fruit notes on the sip ventured into malty, smoky, and herbal flavors on the swallow with a passion fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkar3MB2yueaZ2ULzKKD9V5TprW31sEEmQUOL9RICpdOWFSV_8UQC3CcbjBpeNzC8gvXj3K1boPkbbvd_KjItzzRADHDu4c5EnbviBG-xvCMPEqxw7mSkb3yi8F9hBYXDjB50lG-K_FnB11NPWXuB21jV4pIOJwxN_73j5GnTVfQjrvtWDgndcGJ93rtj/s320/prettywoman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkar3MB2yueaZ2ULzKKD9V5TprW31sEEmQUOL9RICpdOWFSV_8UQC3CcbjBpeNzC8gvXj3K1boPkbbvd_KjItzzRADHDu4c5EnbviBG-xvCMPEqxw7mSkb3yi8F9hBYXDjB50lG-K_FnB11NPWXuB21jV4pIOJwxN_73j5GnTVfQjrvtWDgndcGJ93rtj/s800/prettywoman_ig400.jpg", "comment_count": 0 }, { "title": "series of folds", "url": "https://cocktailvirgin.blogspot.com/2023/11/series-of-folds.html", "published": "2023-11-11T08:00:00.045-05:00", "updated": "2023-11-11T08:00:00.136-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Deadhorse Hill", "year": null }, "categories": [ "amaro", "gin", "pamplemousse", "punt e mes" ], "ingredients": [ "1 oz Punt e Mes", "1 oz Amaro Meletti", "3/4 oz Citadelle Gin (Beefeater)", "1/4 oz Giffard Pamplemousse Grapefruit Liqueur (St. Elder)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a grapefruit twist.", "body_text": "1 oz Punt e Mes\n1 oz Amaro Meletti\n3/4 oz Citadelle Gin (Beefeater)\n1/4 oz Giffard Pamplemousse Grapefruit Liqueur (St. Elder)\nStir with ice, strain into a coupe, and garnish with a grapefruit twist.\nTwo Saturdays ago, one of my\nInstagram\nfriends, Matt Colonna @eatbetterdrinkbitter, wrote me that he had a great cocktail that night at Deadhorse Hill in Worcester, Massachusetts, called Series of Folds. The recipe that he sent along called for my bottle of Meletti that was utilized the night before but this time in Negroni-esque format instead of a Sour. Overall, the concept reminded me of Employees Only's\nNerina Jones\nwith grapefruit notes, so I was intrigued. The Series of Folds began with grapefruit, caramel, grape, and herbal aromas. Next, grape and caramel on the sip slid into gin, caramel, floral, and grapefruit flavors on the swallow. Although a touch on the sweeter site, it was still an enjoyable nightcap.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7r9056p170gVno_1U2cS307ZhCorD8K5COzoO3DFCUy44ar3G3oJN9-7XEmszxrW0ktSp6Z2wsDs1FsQwm7voWQB4vxZxT3LK2Iok-UedGt6kIRaS9J3Br3D2mrxiJXg9prbK7rrWSJocbV6mj0NfmNLGppLmsGr7R9GhJRqzKUaLKRGbFgiFTAxj6fC/s320/seriesoffolds_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7r9056p170gVno_1U2cS307ZhCorD8K5COzoO3DFCUy44ar3G3oJN9-7XEmszxrW0ktSp6Z2wsDs1FsQwm7voWQB4vxZxT3LK2Iok-UedGt6kIRaS9J3Br3D2mrxiJXg9prbK7rrWSJocbV6mj0NfmNLGppLmsGr7R9GhJRqzKUaLKRGbFgiFTAxj6fC/s800/seriesoffolds_ig400.jpg", "comment_count": 0 }, { "title": "edinburgh", "url": "https://cocktailvirgin.blogspot.com/2023/11/edinburgh.html", "published": "2023-11-12T08:00:00.021-05:00", "updated": "2023-11-12T08:00:00.128-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Mike Dolfini", "source": "Attaboy", "year": 2019 }, "categories": [ "amaro", "honey", "scotch" ], "ingredients": [ "1 1/2 oz Scotch (Famous Grouse)", "1/2 oz Islay Scotch (Laphroaig 10 Year)", "1/2 oz Amaro Braulio", "1/8 oz Honey Syrup", "1 pinch Salt" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.", "body_text": "1 1/2 oz Scotch (Famous Grouse)\n1/2 oz Islay Scotch (Laphroaig 10 Year)\n1/2 oz Amaro Braulio\n1/8 oz Honey Syrup\n1 pinch Salt\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.\nTwo Sundays ago, I was perusing some online flashcards when I spotted a drink that I recalled seeing on the\nBartender's Choice app\ncalled the Edinburgh. The app attributed the drink to Mike Dolfini at Nashville's Attaboy location in 2019, and I was curious to see how Scotch and Braulio would play together. In the glass, the Edinburgh donated a lemon, caramel, peat smoke, and herbal bouquet to the nose. Next, honey and caramel on the sip gave way to smoky Scotch, pine, bitter herbal, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dqBktb_ehUW5WFftSmK1rXoCV3UYoyvOs8_N9atGRUgNfMzgMa7_4U5PHuMQgNiwvLtSUHQKPREIvZTpNk_0s-vymZACfEd1J2kFQfCpqd1Ck7n5B6nbp6TIT2djm-1euoWxidr67S-uyzr53cy9MTr1WNXX9iGXG7gFoAWTZWbicR9WIpgros7wNGlS/s320/edinburgh_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dqBktb_ehUW5WFftSmK1rXoCV3UYoyvOs8_N9atGRUgNfMzgMa7_4U5PHuMQgNiwvLtSUHQKPREIvZTpNk_0s-vymZACfEd1J2kFQfCpqd1Ck7n5B6nbp6TIT2djm-1euoWxidr67S-uyzr53cy9MTr1WNXX9iGXG7gFoAWTZWbicR9WIpgros7wNGlS/s800/edinburgh_ig400.jpg", "comment_count": 0 }, { "title": "improved new york cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/11/improved-new-york-cocktail.html", "published": "2023-11-13T08:00:00.052-05:00", "updated": "2023-11-13T08:00:00.136-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Dan Greenbaum", "source": "Attaboy", "year": 2016 }, "categories": [ "absinthe", "bitters (Peychaud's)", "cognac", "maraschino", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Cognac (1/2 oz each Pierre Ferrand 1840 + Du Peyrat Selection)", "1/2 oz Maraschino liqueur (Luxardo)", "3 dash Peychaud's Bitters", "1 dash Absinthe (10 drop St. George)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist. Cognac was split to finish off my bottle of 1840.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Cognac (1/2 oz each Pierre Ferrand 1840 + Du Peyrat Selection)\n1/2 oz Maraschino liqueur (Luxardo)\n3 dash Peychaud's Bitters\n1 dash Absinthe (10 drop St. George)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist. Cognac was split to finish off my bottle of 1840.\nTwo Mondays prior, I returned to the\nBartender's Choice\napp, and I landed on the Improved New York Cocktail as Dan Greenbaum's riff on the 1870s classic\nImproved Whiskey Cocktail\nthat he created at Manhattan's Attaboy in 2016. The New York modifier refers to a split base of rye and Cognac that was first spotted on Milk & Honey's menu in 2013 for their Sazerac variation, although that split base Sazerac dates further back to perhaps Dale DeGroff according to\nPunch Drinks\n. Once prepared, the Improved New York Cocktail showcased a lemon, nutty cherry, and anise aroma. Next, a light cherry sip flowed into rye, Cognac, nutty cherry, licorice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbMGR3yreJ_VIsu8EXj8BfolMJDMhsz-bT7lOFGaU6B-s1hckpVSplnMtYqSjtTbYkqjxe8ZFyusKZerR7EOBvhDEMIQafDmUrFMyTmNT1hQOU5zrCds3jTEDADf8OHPKjEbNjCErj4kVsWzTg10ZsQdV9AkNFjgMemtsfq5N1u_NGI0NAeg-Jg8eYRZr/s320/improvednewyork_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbMGR3yreJ_VIsu8EXj8BfolMJDMhsz-bT7lOFGaU6B-s1hckpVSplnMtYqSjtTbYkqjxe8ZFyusKZerR7EOBvhDEMIQafDmUrFMyTmNT1hQOU5zrCds3jTEDADf8OHPKjEbNjCErj4kVsWzTg10ZsQdV9AkNFjgMemtsfq5N1u_NGI0NAeg-Jg8eYRZr/s800/improvednewyork_ig400.jpg", "comment_count": 0 }, { "title": "oxford comma", "url": "https://cocktailvirgin.blogspot.com/2023/11/oxford-comma.html", "published": "2023-11-14T08:00:00.044-05:00", "updated": "2023-11-14T08:00:00.125-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jeremy Oertel", "source": "Dram", "year": 2014 }, "categories": [ "bitters (other)", "chartreuse (green)", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "2 oz Plymouth Gin (Beefeater)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/2 oz Green Chartreuse", "1 tsp Maraschino (1/6 oz Luxardo)", "1 dash Bittermens Celery Shrub (2 dash Bitter Truth Celery Bitters)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2 oz Plymouth Gin (Beefeater)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/2 oz Green Chartreuse\n1 tsp Maraschino (1/6 oz Luxardo)\n1 dash Bittermens Celery Shrub (2 dash Bitter Truth Celery Bitters)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Tuesdays ago, I spotted a reference to the Oxford Comma cocktail, and I tracked the recipe down to an article on\nPunch\n. The Oxford Comma was created by Jeremy Oertel at Dram in Brooklyn circa 2014 when he was inspired by Mayahuel's\nLoop Tonic\nand wanted to make a stirred riff on it. The name reminds me of a writing gig where the editors eschewed the Oxford comma separating the final two elements in a list, and I found it rather difficult to give up (but that agitation was mitigated by the fact that they were paying me well for the articles). Once prepared, the Oxford Comma proffered lemon, herbaceous, pine, nutty, and celery aromas to the nose. Next, a semi-sweet sip gave way to gin, herbaceous, and cherry flavors on the swallow with a celery and herbal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPv-__tjWe6PW2RA5pb7FIYWj12lvdxXYcw2F6GQf5-DH5r2CRaaMfFzkJa0aVqTsbqzMKFdFpa8M97et2VOs1xZBgjsaQaDnJpAGatJxKb-9E4xhrgDMoxAsKbxCMERcEUrulnqaucRLoXm0O4dKI8v6hn5SOZNF-M910dwr2MPsFPG4d7Jo7bmn_3WQ/s320/oxfordcomma_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPv-__tjWe6PW2RA5pb7FIYWj12lvdxXYcw2F6GQf5-DH5r2CRaaMfFzkJa0aVqTsbqzMKFdFpa8M97et2VOs1xZBgjsaQaDnJpAGatJxKb-9E4xhrgDMoxAsKbxCMERcEUrulnqaucRLoXm0O4dKI8v6hn5SOZNF-M910dwr2MPsFPG4d7Jo7bmn_3WQ/s800/oxfordcomma_ig400.jpg", "comment_count": 0 }, { "title": "quadrophenia", "url": "https://cocktailvirgin.blogspot.com/2023/11/quadrophenia.html", "published": "2023-11-15T08:00:00.045-05:00", "updated": "2023-11-15T08:00:00.135-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Julian Goglia", "source": "The Pinewood Tippling Room", "year": 2013 }, "categories": [ "amer picon", "averna", "bitters (other)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Four Roses Bourbon (Angel's Envy)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Averna", "1/4 oz Amer Picon", "1 dash Old Forester Bohemian Bitters (described as \"cherry tobacco bitters\") (King Floyd's Cherry Cacao)" ], "instructions": "Stir with ice, strain into a coupe glass, and flame an orange twist over the top and discard.", "body_text": "2 oz Four Roses Bourbon (Angel's Envy)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Averna\n1/4 oz Amer Picon\n1 dash Old Forester Bohemian Bitters (described as \"cherry tobacco bitters\") (King Floyd's Cherry Cacao)\nStir with ice, strain into a coupe glass, and flame an orange twist over the top and discard.\nTwo Wednesdays ago, I was perusing the\nKindred Cocktails\ndatabase when I spotted the Quadrophenia by bar manager Julian Goglia at The Pinewood Tippling Room in Decatur, Georgia. The recipe was sourced from a 2022\nPaste Magazine\narticle on Amer Picon, and\nEater Atlanta\nwrote about it in a 2013 article that helps to give a time frame for its creation. The drink name makes reference to The Who's sixth album from 1973 that was a rock opera or perhaps the 1979 movie based off that album. To accent the cherry undertones in the drink, I opted for Angel's Envy Bourbon with its port finish, and made with such, it led off with cherry, caramel grape, and orange aromas. Next, the grape and caramel continued on into the sip where they were followed by Bourbon and bitter herbal-orange flavors on the swallow with a chocolate and cherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-DQORnLyA05U95ubIydZqaFNe6qbXw20cKnICVpJHUYfMpccbc7P5_x2uxfA71Z_0nKy2dDdm0sCJ9mmnBhX8z__3GAFJpO5_z9sMz-5znGLleS0VfxIY_1KU32HIbUodYs0YwovmBQ2BJV6M_Vyfu8N1JSxBUftIWlVr68cla4wDtR4t6oHSWJ6Ikml/s320/quadrophenia_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-DQORnLyA05U95ubIydZqaFNe6qbXw20cKnICVpJHUYfMpccbc7P5_x2uxfA71Z_0nKy2dDdm0sCJ9mmnBhX8z__3GAFJpO5_z9sMz-5znGLleS0VfxIY_1KU32HIbUodYs0YwovmBQ2BJV6M_Vyfu8N1JSxBUftIWlVr68cla4wDtR4t6oHSWJ6Ikml/s800/quadrophenia_ig400.jpg", "comment_count": 0 }, { "title": "home on the range", "url": "https://cocktailvirgin.blogspot.com/2023/11/home-on-range.html", "published": "2023-11-16T08:00:00.049-05:00", "updated": "2023-11-16T08:00:00.188-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Sasha Petraske", "source": "Regarding Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "cointreau", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/4 oz Cointreau", "1/4 oz Sweet Vermouth (Cocchi)", "3 dash Angostura Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist and a lemon twist (lemon only). Shake with ice and strain into a cocktail glass.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/4 oz Cointreau\n1/4 oz Sweet Vermouth (Cocchi)\n3 dash Angostura Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist and a lemon twist (lemon only).\nTwo Wednesdays ago, I spotted a Sasha Petraske take on a classic called Home on the Range in a set of online flashcards. I was able to confirm the recipe on\nDifford's Guide\nand later in\nRegarding Cocktails\n, and I then reached for my copy of Crosby Gaige's 1941\nCocktail Guide & Ladies' Companion\nto see the original:\nHome on the Range\n(original)\n• 1/2 Rye Whiskey\n• 1/2 Dubonnet\n• 3 dash Cointreau\n• 1 dash Angostura Bitters\n• 1 peel Orange\n• 1 peel Lemon\nShake with ice and strain into a cocktail glass.\nWith Sasha's tweaks, his version of Home on the Range proffered lemon, allspice, cinnamon, and orange aromas. Next, grape and orange notes on the sip opened up into Bourbon, orange, clove, and allspice flavors on the swallow. Overall, the balance came off a bit hot and prospered with extra dilution over time; perhaps a barspoon of Demerara syrup could round off the rough edges on this combination or perhaps using an 80° proof spirit instead of a bonded one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieL3OHChJ79ehyphenhyphenZBk6zMCMJjZMSRsERY7TjlK-ruHHQKHe0QOjzYyxO_PpDHRvpOqUvUG4NtTBEHKEomlV3UdP1TbW4aeayYa1yM9myQG2aPB1D4gW7964MMdqVXx0w3fpC6H587vX9XUO_krCEEbrSv5OdQVNz219kOUSviJS43I_l4pM506Zde6q3g8H/s320/homeontherange_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieL3OHChJ79ehyphenhyphenZBk6zMCMJjZMSRsERY7TjlK-ruHHQKHe0QOjzYyxO_PpDHRvpOqUvUG4NtTBEHKEomlV3UdP1TbW4aeayYa1yM9myQG2aPB1D4gW7964MMdqVXx0w3fpC6H587vX9XUO_krCEEbrSv5OdQVNz219kOUSviJS43I_l4pM506Zde6q3g8H/s800/homeontherange_ig400.jpg", "comment_count": 0 }, { "title": "doctor's orders", "url": "https://cocktailvirgin.blogspot.com/2023/11/doctors-orders.html", "published": "2023-11-17T08:00:00.036-05:00", "updated": "2023-11-17T08:00:00.148-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Jillian Vose", "source": "The Dead Rabbit", "year": 2023 }, "categories": [ "applejack", "grapefruit juice", "lime juice", "pamplemousse", "pimento dram", "simple syrup (cinnamon)", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "1/2 oz Laird's Applejack (Laird's Bonded)", "1/2 oz Giffard Pamplemousse Grapefruit Liqueur (St. Elder)", "1/2 oz Cinnamon Syrup", "1/4 oz Vanilla Syrup", "1/4 oz Allspice Dram (Hamilton's)", "1/2 oz Grapefruit Juice", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n1/2 oz Laird's Applejack (Laird's Bonded)\n1/2 oz Giffard Pamplemousse Grapefruit Liqueur (St. Elder)\n1/2 oz Cinnamon Syrup\n1/4 oz Vanilla Syrup\n1/4 oz Allspice Dram (Hamilton's)\n1/2 oz Grapefruit Juice\n3/4 oz Lime Juice\nShake with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.\nTwo Fridays ago, a\nReddit\nuser was asking on the cocktails forum if anyone knew how to make a recipe called the Doctor's Orders that they just had at the Dead Rabbit. I used my online flashcard wisdom to find the set for the Dead Rabbit's Fall 2023 menu and uncovered the way Jillian Vose's creation is made now (it was made with a different Bourbon for Fall 2022). After posting it, I realized that I had everything I needed to make this later that night, and I was curious what a Bourbon Tiki would be like with both Don's Mix (grapefruit juice and cinnamon syrup) and Don's Spices #2 (allspice dram and vanilla syrup). Once prepared, the Doctor's Orders dictated a nutmeg and apple aroma to the nose. Next, grapefruit and lime on the sip flowed into Bourbon, apple, cinnamon, and allspice flavors on the swallow with a vanilla and grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEm-PYWPo6ou7nKbTXO2G_3fzCj0zjnG2S8LIWXZ1jaO5RZPn55vy1ivcaqGy53BlMoyzZ-DxezkeVpTg_9BJUDAa4u8Bq7RhEW1UQKsOAfMK3qSTZGjPQOT-Z6hr78b6-TbHzLoGH_Vp8VPiKmRGny0NwC-NMGVT_CnyeDxMq97BQGLT-f70_2m_5l_f/s320/doctorsorders_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEm-PYWPo6ou7nKbTXO2G_3fzCj0zjnG2S8LIWXZ1jaO5RZPn55vy1ivcaqGy53BlMoyzZ-DxezkeVpTg_9BJUDAa4u8Bq7RhEW1UQKsOAfMK3qSTZGjPQOT-Z6hr78b6-TbHzLoGH_Vp8VPiKmRGny0NwC-NMGVT_CnyeDxMq97BQGLT-f70_2m_5l_f/s800/doctorsorders_ig400.jpg", "comment_count": 1 }, { "title": "night of joy", "url": "https://cocktailvirgin.blogspot.com/2023/11/night-of-joy.html", "published": "2023-11-18T08:00:00.037-05:00", "updated": "2023-11-18T08:00:00.131-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": null, "categories": [ "amaro", "genever", "punt e mes" ], "ingredients": [ "1 oz Bols Genever (Bols Barrel-Aged)", "1 oz Punt e Mes", "1 oz Amaro Montenegro" ], "instructions": "Stir with ice and strain into an old fashioned glass (no mention of ice but I added a large cube), and garnish with an orange twist (lemon twist).", "body_text": "1 oz Bols Genever (Bols Barrel-Aged)\n1 oz Punt e Mes\n1 oz Amaro Montenegro\nStir with ice and strain into an old fashioned glass (no mention of ice but I added a large cube), and garnish with an orange twist (lemon twist).\nTwo Saturdays ago, I spotted a set of flashcards for a summer cocktail menu generated by Trevor LeBlanc who was a bartender at Stoddard's here in Boston who created\nThe Welty\nand\nPalomino Sling\nthat I have posted here. In the collection were drinks like the\nMurder of Dutch Schultz\nthat I had there in 2014, and the Night of Joy was reminscent of bartender Tony Iamunno's work at that time, but there was no attribution provided. Overall, the combination read like a Genever for rum version of Erick Castro's\nBlood of My Enemies\n, so I was curious to give it a spin especially with how well Genever works with orange flavors. The Night of Joy launched to the senses with a lemon and malty bouquet. Next, grape and clementine notes on the sip fled into malt, orange, and bitter grape flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JZD49FbQCU5atMca4SLp_02SSvXIx7QpKBmYL9pY6B-5Bc4-Ayt9OftT3fvS4fL2zLS3czXYqGm3C_A03P8f7_gkWtrzIQEkuuAVs5F6hMBcYBm2LYFFj8buttAhcaln8S5wUcv2RxF16IuYfVE0BhwwBem1fYqhtP07OluQaMAYPMhQP72LTgXtNoH8/s320/nightofjoy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JZD49FbQCU5atMca4SLp_02SSvXIx7QpKBmYL9pY6B-5Bc4-Ayt9OftT3fvS4fL2zLS3czXYqGm3C_A03P8f7_gkWtrzIQEkuuAVs5F6hMBcYBm2LYFFj8buttAhcaln8S5wUcv2RxF16IuYfVE0BhwwBem1fYqhtP07OluQaMAYPMhQP72LTgXtNoH8/s800/nightofjoy_ig400.jpg", "comment_count": 2 }, { "title": "savage detectives", "url": "https://cocktailvirgin.blogspot.com/2023/11/savage-detectives.html", "published": "2023-11-19T08:00:00.034-05:00", "updated": "2023-11-19T08:00:00.136-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": 2014 }, "categories": [ "creme de cacao", "lemon juice", "maraschino", "mezcal", "punt e mes", "vodka" ], "ingredients": [ "1 oz Fidencio Mezcal (Del Maguey Vida)", "1 oz Karlsson's Vodka (Barr Hill Vodka)", "1/2 oz Punt e Mes", "1/2 oz White Crème de Cacao (Bols)", "1/4 oz Luxardo Maraschino", "1/8 oz Lemon Juice" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 oz Fidencio Mezcal (Del Maguey Vida)\n1 oz Karlsson's Vodka (Barr Hill Vodka)\n1/2 oz Punt e Mes\n1/2 oz White Crème de Cacao (Bols)\n1/4 oz Luxardo Maraschino\n1/8 oz Lemon Juice\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Sundays ago, I returned to the online flashcard set from the Paper Plane in Atlanta. The recipe that I landed on was the Savage Detective from their April 2014 menu. While I did not have Karlsson's Vodka made from potatoes, I went with the beautiful vodka from Barr Hill made from honey; however, my choice lacked the chocolatey undertones found in the single pass distillation of the recommended brand. Overall, the combination on paper reminded me of the\nConey Island\ngiven the Punt e Mes and cacao elements. Once prepared, the Savage Detective offered up chocolate and smoke aromas to the nose. Next, a grape-driven sip led into smoky mezcal, bitter herbal, and chocolate cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdoF62jNkoZv3a0AU_6F2uDCgDisjDLHdyA52outKcev5Yw1z_Z5ywXP_T7et6K1wEvxYQutb4KNdxUrbar1Hg6NsVy8tLOziMFEptr5Ac9YUg5VvUe-uqVORKOMRLVYCiOnYc83P5qRMnEIDs1AUKgS-79B_UVIe1aRFCI0DP4oWeW1UC2sCBU-Hd7u1/s320/savagedetectives_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdoF62jNkoZv3a0AU_6F2uDCgDisjDLHdyA52outKcev5Yw1z_Z5ywXP_T7et6K1wEvxYQutb4KNdxUrbar1Hg6NsVy8tLOziMFEptr5Ac9YUg5VvUe-uqVORKOMRLVYCiOnYc83P5qRMnEIDs1AUKgS-79B_UVIe1aRFCI0DP4oWeW1UC2sCBU-Hd7u1/s800/savagedetectives_ig400.jpg", "comment_count": 0 }, { "title": "[the burning giraffe]", "url": "https://cocktailvirgin.blogspot.com/2023/11/the-burning-giraffe.html", "published": "2023-11-20T08:00:00.039-05:00", "updated": "2023-11-20T08:00:00.143-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "estragon" ], "serving_style": null, "glassware": "snifter", "technique": "stir", "attribution": { "creator": "Sahil Mehta", "source": "Estragon", "year": null }, "categories": [ "#estragon", "amaro", "bitters (orange)", "sherry", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey", "1/2 oz Amaro Sfumato", "1/2 oz Sweet Vermouth", "1/2 oz Palo Cortado Sherry", "2 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a snifter glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey\n1/2 oz Amaro Sfumato\n1/2 oz Sweet Vermouth\n1/2 oz Palo Cortado Sherry\n2 dash Orange Bitters\nStir with ice, strain into a snifter glass, and garnish with an orange twist.\nTwo Mondays ago, after Andrea and I attended a Chartreuse Elixir Vegetal event at Atlantico, we walked down the block to Estragon for a late dinner. There, bartender Sahil Mehta recommended his drink of the day from October 9th that he thought corresponded well to my drink preferences. Since his recipe lacked a name, I dubbed it The Burning Giraffe after the Salvador Dali painting due to the smoky elements of Sfumato and the various painted animals around the restaurant that post the menu QR code. In the glass, the Burning Giraffe conjured up orange, floral, and roast aromas to the nose. Next, a semi-dry grape sip galloped into rye, earthy herbal, roast, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPT8jQLWUpRsYQ6CaCDa0ottQdYWPDNsQeaRtfE-L6Dd3jW8NdspO6s-fNehBQx24QtLVvXfCYjvHsD7hLAiQNXGBO8QGhYSVI9CF89VcVuvCK9MyvnmBapa70koP7QS5_qFw0gskH-Dg0HQwt_RiBbD7HpDvGtU-d2TDdeMIEVEd7jCa1Iyj0J8iVre4/s320/burninggiraffe_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPT8jQLWUpRsYQ6CaCDa0ottQdYWPDNsQeaRtfE-L6Dd3jW8NdspO6s-fNehBQx24QtLVvXfCYjvHsD7hLAiQNXGBO8QGhYSVI9CF89VcVuvCK9MyvnmBapa70koP7QS5_qFw0gskH-Dg0HQwt_RiBbD7HpDvGtU-d2TDdeMIEVEd7jCa1Iyj0J8iVre4/s800/burninggiraffe_ig400.jpg", "comment_count": 0 }, { "title": "walnut carré", "url": "https://cocktailvirgin.blogspot.com/2023/11/walnut-carre.html", "published": "2023-11-21T08:00:00.046-05:00", "updated": "2023-11-21T08:00:00.144-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Melinda Maddox and Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "applejack", "benedictine", "bitters (other)", "vermouth (sweet)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/4 Old Elk Rye Finished in Rum Casks", "1 oz Laird's Bonded Apple Brandy", "3/4 oz Carpano Antica Sweet Vermouth", "1/4 oz Benedictine", "1/4 oz Don Ciccio & Figli Walnut Liqueur", "1 dash Fee's Black Walnut Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with orange oils from a twist.", "body_text": "1 1/4 Old Elk Rye Finished in Rum Casks\n1 oz Laird's Bonded Apple Brandy\n3/4 oz Carpano Antica Sweet Vermouth\n1/4 oz Benedictine\n1/4 oz Don Ciccio & Figli Walnut Liqueur\n1 dash Fee's Black Walnut Bitters\nStir with ice, strain into a coupe, and garnish with orange oils from a twist.\nTwo Tuesdays ago, I was going to see my co-worker perform stand-up comedy at The Jungle in Somerville, so I stopped into Backbar beforehand. That night, they had an Old Elk-sponsored menu entitled \"Anatomy of a Cocktail\", and I selected the Vieux Carré riff called the Walnut Carré. The drink's flavors were plotted out by Melinda Maddox of Old Elk and former Backbar bar manager, and the recipe was worked out by bar owner Sam Treadway. Since walnut and Benedictine are a duo that have teamed well in the\nStorm King\n,\nSentimental Gentleman\n, and other drinks, I was curious to give this one a try. The one mixed up for me by Peyton Ligon (since I had missed Melinda by an hour) donated an orange, apple, and walnut aroma to the nose. Next, grape and caramel notes on the sip turned to rye, apple, and dark herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEcMG7LgYl6h_fgDyqONEfTtM3Q-Ex0RDtH1qxrBqdTaqE1WswXvHY8be4q8EvP08Yxb8mq3TJs-twt1Kwwj0PvvhwdEq26eb_Pj5dsAU6GlMXfbli7vOiZI6CoeEp3PNNEF5EjUvmd821wmIphLngqut4Y_slEpb8Fww7fCCEmRChb32g75pV3oF2q1h/s320/walnutcarre_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEcMG7LgYl6h_fgDyqONEfTtM3Q-Ex0RDtH1qxrBqdTaqE1WswXvHY8be4q8EvP08Yxb8mq3TJs-twt1Kwwj0PvvhwdEq26eb_Pj5dsAU6GlMXfbli7vOiZI6CoeEp3PNNEF5EjUvmd821wmIphLngqut4Y_slEpb8Fww7fCCEmRChb32g75pV3oF2q1h/s800/walnutcarre_ig400.jpg", "comment_count": 0 }, { "title": "obituario", "url": "https://cocktailvirgin.blogspot.com/2023/11/obituario.html", "published": "2023-11-22T08:00:00.041-05:00", "updated": "2023-11-22T08:00:00.149-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Simon Difford", "source": "Difford's Guide", "year": 2024 }, "categories": [ "absinthe", "mezcal", "tequila", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Olmeca Altos)", "1/2 oz Mezcal (Del Maguey Vida)", "1 oz Blanc Vermouth (Dolin)", "1/12 oz Absinthe (1/2 tsp Copper & Kings)", "2 drop 1:4 Saline" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with lime oil from a twist and an olive on a skull pick.", "body_text": "1 1/2 oz Blanco Tequila (Olmeca Altos)\n1/2 oz Mezcal (Del Maguey Vida)\n1 oz Blanc Vermouth (Dolin)\n1/12 oz Absinthe (1/2 tsp Copper & Kings)\n2 drop 1:4 Saline\nStir with ice, strain into a cocktail glass, and garnish with lime oil from a twist and an olive on a skull pick.\nTwo Wednesdays ago, I spotted a tequila-mezcal version of the New Orlean's classic\nObituary Cocktail\ncalled the Obituario created by Simon Difford that he published in\nDifford's Guide\n. Simon created this riff for Day of the Dead this year at the Clocktower in Rye, Sussex, and it reminded me a little of Rafa Garcia Febles'\nTombstone\nthat took the Obituary in a mezcal direction except that it kept some of the gin in place and supplemented the smoke with a hint of Scotch. In the glass, the Obituario offered up a lime, vegetal, licorice, and floral bouquet to the nose. Next, a white grape-driven sip fell before smoky, vegetal, licorice, and anise flavors on the swallow. With blanc instead of dry vermouth, the balance was not as stark as the classic though.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmjtGjhmrpQm6M7m8Vad2JunHLydauYbstJWX0SGMvceDCV77qTOvvcpW-ekXKxeKeGvW-2-NxFRdS_2zUXY1RYhr9x1-m7bCd-fbS6HieXNFfgtEbCSgEH2Ha0467s1M-_r_Y1ok5QM3tHPpfIVTE6_9P-EYOv_1xez2xgISMD3EoZmFEbLPZ_m46ZQ8/s320/obituario_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmjtGjhmrpQm6M7m8Vad2JunHLydauYbstJWX0SGMvceDCV77qTOvvcpW-ekXKxeKeGvW-2-NxFRdS_2zUXY1RYhr9x1-m7bCd-fbS6HieXNFfgtEbCSgEH2Ha0467s1M-_r_Y1ok5QM3tHPpfIVTE6_9P-EYOv_1xez2xgISMD3EoZmFEbLPZ_m46ZQ8/s800/obituario_ig400.jpg", "comment_count": 0 }, { "title": "son of a beesting", "url": "https://cocktailvirgin.blogspot.com/2023/11/son-of-beesting.html", "published": "2023-11-23T08:00:00.037-05:00", "updated": "2025-08-08T11:45:25.936-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Michael Madrusan", "source": "Milk & Honey", "year": 2009 }, "categories": [ "gin", "honey", "lemon juice", "simple syrup (ginger)" ], "ingredients": [ "2 oz Gin (Beefeater)", "3/4 oz Lemon Juice", "3/8 oz Ginger Syrup", "3/8 oz Honey Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large cube (coupe glass, no ice), and garnish wit a spritz of rose water (3 drops) and a piece of candied ginger (omit).", "body_text": "2 oz Gin (Beefeater)\n3/4 oz Lemon Juice\n3/8 oz Ginger Syrup\n3/8 oz Honey Syrup\nShake with ice, strain into an old fashioned glass with a large cube (coupe glass, no ice), and garnish wit a spritz of rose water (3 drops) and a piece of candied ginger (omit).\nTwo Thursdays ago, I spotted a reference to the Son of a Beesting and sought out the recipe on the\nBartender's Choice\napp. The recipe was created by Michael Madrusan at Milk & Honey in Manhattan circa 2009 as a Bee's Knees crossed with the\nPenicillin\n, and the name reminded me of the Drink's\nBee Sting\nthat took the classic in a black peppercorn direction instead of the ginger-rosewater one here. The Son of a Beesting opened up with a rose and ginger aroma. Next, lemon and honey on the sip buzzed into gin and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DxcP-0uVvjPGB7QohqcnuanWCyISZF3dB-XGyuJtIhg3EPtm5PBKwWJgid2xPv9X-RZnueG2fDjjn89Z7bZjoNqmGDthCA1kFtvJnUIRgizhrGBjSmy_-6xUtUuXSM_aRYE6zQB3vaTcEOR4aObVOLiCm6l_pEPNjY3vB3W5rQoqvPV55dwZT4TyhAoq/s320/songofabeesting_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DxcP-0uVvjPGB7QohqcnuanWCyISZF3dB-XGyuJtIhg3EPtm5PBKwWJgid2xPv9X-RZnueG2fDjjn89Z7bZjoNqmGDthCA1kFtvJnUIRgizhrGBjSmy_-6xUtUuXSM_aRYE6zQB3vaTcEOR4aObVOLiCm6l_pEPNjY3vB3W5rQoqvPV55dwZT4TyhAoq/s800/songofabeesting_ig400.jpg", "comment_count": 0 }, { "title": "as i lay dying", "url": "https://cocktailvirgin.blogspot.com/2023/11/as-i-lay-dying.html", "published": "2023-11-24T08:00:00.043-05:00", "updated": "2023-11-24T08:00:00.131-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "apricot liqueur", "bitters (Peychaud's)", "calvados", "cognac" ], "ingredients": [ "1 1/2 oz Cognac (Du Peyrat Selection)", "3/4 oz Apple Brandy (Morin Calvados Selection)", "3/4 oz Amaro Braulio", "1/2 oz Apricot Liqueur (Rothman & Winter)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Cognac (Du Peyrat Selection)\n3/4 oz Apple Brandy (Morin Calvados Selection)\n3/4 oz Amaro Braulio\n1/2 oz Apricot Liqueur (Rothman & Winter)\n2 dash Peychaud's Bitters\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Fridays ago, I thought about the Cognac-apple brandy combination of the Corpse Reviver #1 that I had tinkered with in the\nCorpse Hand\nand\nCorpse Carré\nto gussy up the bitters-less Manhattan of sorts. My mind went to the Cognac-Braulio\nSt. Bernard's Pass\n, and to bolster Braulio's herbal note, I considered how well apricot liqueur works with amari. Since Corpse Revivers were meant to be hangover cures, I named this one after drinker-author William Faulkner's book\nAs I Lay Dying\n. In the glass, the As I Lay Dying proffered apple, Cognac, minty, and apricot aromas. Next, apple and caramel on the sip transitioned to Cognac, pine, and bitter stonefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLao_qySqJ5obni0tveYU6upohUfZUZEeNT1vYiGkgag-T23anKby7wgMmKJDbWkE1Wi-f9BNEUW-uXmvNZ5q66qUMopOoUq0UHzMm5fapbR5Q3_4tmhdPH9AvOwJYBe12h6tf0xepaY59rJffGHu6JACajyK5mXlKEOej4gpKlrW7YeCtt2ZpDOkiIOH/s320/asilaydying_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLao_qySqJ5obni0tveYU6upohUfZUZEeNT1vYiGkgag-T23anKby7wgMmKJDbWkE1Wi-f9BNEUW-uXmvNZ5q66qUMopOoUq0UHzMm5fapbR5Q3_4tmhdPH9AvOwJYBe12h6tf0xepaY59rJffGHu6JACajyK5mXlKEOej4gpKlrW7YeCtt2ZpDOkiIOH/s800/asilaydying_ig400.jpg", "comment_count": 0 }, { "title": "gaby des lys", "url": "https://cocktailvirgin.blogspot.com/2023/11/gaby-des-lys.html", "published": "2023-11-25T08:00:00.021-05:00", "updated": "2023-11-25T08:00:00.142-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Charles H. Baker Jr.", "source": "The Gentleman's Companion: Around the World with Jigger, Beaker, & Glass", "year": 1939 }, "categories": [ "absinthe", "bitters (Angostura)", "gin", "orgeat" ], "ingredients": [ "1 jigger Dry Gin (2 oz Beefeater)", "1/2 pony Orgeat (1/2 oz)", "1 tsp or less Absinthe (1/2 tsp Kübler)" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 jigger Dry Gin (2 oz Beefeater)\n1/2 pony Orgeat (1/2 oz)\n1 tsp or less Absinthe (1/2 tsp Kübler)\n[1 dash Angostura Bitters (not in the original recipe or the photo but added after a sip or two)]\nStir with ice and strain into a cocktail glass.\nIn an online set of flashcards, I spotted a modern take on the Gaby des Lys, and I hunted down the original in Charles H. Baker Jr.'s 1939 book\nThe Gentleman's Companion: Around the World with Jigger, Beaker, & Glass\n. The recipe was a pre-Prohibition number from New York City named after the French singer, dancer, and actress Gaby Deslys, and Baker offered up the tribute, \"Gaby the lovely, Gaby the delightfully mad, Gaby the free soul who died too young and gave a fortune in pearls to the Paris poor!\" Modern versions reduce the absinthe and add Angostura Bitters; after making it without Angostura, I added a dash in for some needed depth akin to the\nJapanese Cocktail\nand\nArmy & Navy Cocktail\nsince the absinthe alone was not cutting it. In the glass with the bitters included, the Gaby des Lys performed for the nose with earthy, nutty, floral, and cinnamon aromas. Next, a creamy sip danced into gin, almond, anise, allspice, and clove flavors on the swallow. While the bitters did add spice, it also added some structure to make the combination seem less flabby and more dimensional.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqFYer-Urkl191cL51khOubKoODvU9i29DyS_Gv6AgV2QM-Yg701gPJvzyX4S5yHgC9htVWsFPhKPy2w37x0AVZm9bpEdjFRjILxO2oyQc-hxdDWku6vHXP_a1Wuf-ErxnI-7cyZJXn7WA82hHvU12il4Gb5BBu7xt2iUmExPR5vBBGPaaH_hCB63O7R2/s320/gabydeslys_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqFYer-Urkl191cL51khOubKoODvU9i29DyS_Gv6AgV2QM-Yg701gPJvzyX4S5yHgC9htVWsFPhKPy2w37x0AVZm9bpEdjFRjILxO2oyQc-hxdDWku6vHXP_a1Wuf-ErxnI-7cyZJXn7WA82hHvU12il4Gb5BBu7xt2iUmExPR5vBBGPaaH_hCB63O7R2/s800/gabydeslys_ig400.jpg", "comment_count": 0 }, { "title": "nuclear club cocktail", "url": "https://cocktailvirgin.blogspot.com/2023/11/nuclear-club-cocktail.html", "published": "2023-11-26T08:00:00.045-05:00", "updated": "2023-11-26T08:00:00.139-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "chartreuse (green)", "falernum", "rum (white)", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Wray & Nephew Overproof Jamaican White Rum", "1 oz Blanc Vermouth (Dolin)", "1/4 oz Falernum (Velvet)", "1/4 oz Green Chartreuse", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lime twist.", "body_text": "1 1/2 oz Wray & Nephew Overproof Jamaican White Rum\n1 oz Blanc Vermouth (Dolin)\n1/4 oz Falernum (Velvet)\n1/4 oz Green Chartreuse\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe glass, and garnish with a lime twist.\nTwo Sundays ago, I was inspired to create a stirred rum drink by crossing a\nNuclear Daiquiri\nand a\nGeorgetown Club\n. I knew that the Georgetown Club's dry vermouth would not be able to handle the Nuclear Daiquiri's overproof rum, so I swapped it to the sweeter blanc vermouth. Moreover, the addition of citrus elements from a lime twist and orange bitters really rounded out the recipe as it came together, and for a name, I dubbed it the Nuclear Club Cocktail after the term for the nations possessing nuclear weapons. In the glass, the Nuclear Club proffered lime and tropical rum funk aromas to the nose. Next, a semi-sweet sip flowed into funky rum melding into herbaceous and citrus notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhmGqwPhPLk7AN7VlnSM0obVvFkeaeoXWBqY36bwcc-Tn2gzwnh8GRMoozr-GDoaySb-T9jLNIFliu1NmNbOhCkzgIY5jCy5aqtfNFkVkuQ4zwLkzbNCyWRwDm7I9LC-TzdI1xRwm6ydf6Db_wjlvdfVE6Wjz3Aq2uAKIovcZLBhKQZytWDb0Q8I9ks8z/s320/nuclearclub_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhmGqwPhPLk7AN7VlnSM0obVvFkeaeoXWBqY36bwcc-Tn2gzwnh8GRMoozr-GDoaySb-T9jLNIFliu1NmNbOhCkzgIY5jCy5aqtfNFkVkuQ4zwLkzbNCyWRwDm7I9LC-TzdI1xRwm6ydf6Db_wjlvdfVE6Wjz3Aq2uAKIovcZLBhKQZytWDb0Q8I9ks8z/s800/nuclearclub_ig400.jpg", "comment_count": 1 }, { "title": "finding rose", "url": "https://cocktailvirgin.blogspot.com/2023/11/finding-rose.html", "published": "2023-11-27T08:00:00.002-05:00", "updated": "2023-11-27T08:00:00.128-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lucinda Sterling", "source": "Little Branch", "year": null }, "categories": [ "cognac", "honey", "lemon juice", "passion fruit syrup" ], "ingredients": [ "2 oz Cognac (Du Peyrat Selection)", "3/4 oz Lemon Juice", "1/2 oz Honey Syrup", "1/2 oz Passion Fruit Syrup" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a spray of rose water (3 drops).", "body_text": "2 oz Cognac (Du Peyrat Selection)\n3/4 oz Lemon Juice\n1/2 oz Honey Syrup\n1/2 oz Passion Fruit Syrup\nShake with ice, strain into a coupe, and garnish with a spray of rose water (3 drops).\nTwo Mondays ago, I purchased some frozen passion fruit purée from my local Brazilian market for syrup to make the Finding Rose. The recipe was one that I found in a flashard set of Milk & Honey-related recipes, and I was able to track down the creator, Lucinda Sterling at Little Branch, making the drink on a\nYouTube\nvideo. In the video, Lucinda described how it was named after a missing person from 1974, and I combined the two recipe into this one. The combination of honey and passion fruit syrups reminded me of\nDon's Special Daiquiri\n, so I was curious to try it here with Cognac and rose water. In the glass, the Finding Rose launched its search with a rose and Cognac bouquet. Next, lemon and honey on the sip uncovered Cognac, passion fruit, and honey flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpeYDsLMMQrEQSsKpJRLIxWfgTgIYmgGXjn-ThXmo6tob7x3aQIWaYbFGrWSYA65V-lMwwAIMlagnUc78rR7MGnhVi-r_uAfYKf0BX4sKii_HYiro2RwalUNwCctKxopdnytkH_HXIY6Hw5VhkOw506QF5_4BbgkanLXG51kpQdnvWrG8tsuqYThlB7Nd/s320/findingrose_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpeYDsLMMQrEQSsKpJRLIxWfgTgIYmgGXjn-ThXmo6tob7x3aQIWaYbFGrWSYA65V-lMwwAIMlagnUc78rR7MGnhVi-r_uAfYKf0BX4sKii_HYiro2RwalUNwCctKxopdnytkH_HXIY6Hw5VhkOw506QF5_4BbgkanLXG51kpQdnvWrG8tsuqYThlB7Nd/s800/findingrose_ig400.jpg", "comment_count": 0 }, { "title": "la trinité", "url": "https://cocktailvirgin.blogspot.com/2023/11/la-trinite.html", "published": "2023-11-28T08:00:00.032-05:00", "updated": "2023-11-28T08:00:00.143-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.: Welcome Home", "year": 2019 }, "categories": [ "applejack", "bitters (other)", "honey", "lemon juice", "rum", "suze" ], "ingredients": [ "1 1/2 oz Rhum JM VSOP (JM Gold)", "1/2 oz Clear Creek 2 Year Apple Brandy (Laird's Bonded)", "1/2 oz Suze", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup", "1/2 dash Scrappy's Celery Bitters (1 dash Bitter Truth)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Rhum JM VSOP (JM Gold)\n1/2 oz Clear Creek 2 Year Apple Brandy (Laird's Bonded)\n1/2 oz Suze\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup\n1/2 dash Scrappy's Celery Bitters (1 dash Bitter Truth)\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I reached for Death & Co.'s\nWelcome Home\nbook and spied the La Trinité by Tyson Buhler in 2019. The combination reminded me of his\nPennington Daiquiri\nthat he created with grape brandy instead of apple, so I was game to try another version of this motif. Here, La Trinité proffered honey, gentian herbal, and grassy rum on the nose. Next, honey and lemon notes on the sip led into funky rum, apple, and honey-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6ISjnhzpbJg3XPJW3_z9bEVxh2dsvpPhNsXDaUoIH3-Oj-o3Z9E8Xe4m_GGsU8WK9AfuUQ8tQZ5VWJTD86MhnuXqs2KwouchYEGJj1AOsd4cDF-BzNgW82N1j9vC6A80GtDFqzG05eg3kOfBMwVjBc5IjiDG7ygVY5VCYGRQbgg_oyJMDWj8NY34MDSc/s320/latrinite_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6ISjnhzpbJg3XPJW3_z9bEVxh2dsvpPhNsXDaUoIH3-Oj-o3Z9E8Xe4m_GGsU8WK9AfuUQ8tQZ5VWJTD86MhnuXqs2KwouchYEGJj1AOsd4cDF-BzNgW82N1j9vC6A80GtDFqzG05eg3kOfBMwVjBc5IjiDG7ygVY5VCYGRQbgg_oyJMDWj8NY34MDSc/s800/latrinite_ig400.jpg", "comment_count": 0 }, { "title": "licensed to ill", "url": "https://cocktailvirgin.blogspot.com/2023/11/licensed-to-ill.html", "published": "2023-11-29T08:00:00.020-05:00", "updated": "2023-11-29T08:00:00.170-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Mary Palac", "source": "Paper Plane", "year": 2017 }, "categories": [ "amaro", "bitters (orange)", "chartreuse (yellow)", "cognac" ], "ingredients": [ "1 1/2 oz Hine Cognac (Du Peyrat Selection)", "1 oz Amaro Montenegro", "1/2 oz Yellow Chartreuse", "2 dash Regan's Orange Bitters", "1 dash Saline (4 drop 1:4 Salt Solution)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a floated lemon twist.", "body_text": "1 1/2 oz Hine Cognac (Du Peyrat Selection)\n1 oz Amaro Montenegro\n1/2 oz Yellow Chartreuse\n2 dash Regan's Orange Bitters\n1 dash Saline (4 drop 1:4 Salt Solution)\nStir with ice, strain into a Nick & Nora glass, and garnish with a floated lemon twist.\nTwo Wednesdays, I was perusing a set of online flashcards from the Paper Plane in San Jose, and this one was posted from the 2017 menu by bar manager Mary Palac called Licensed to Ill. Presumably named after the debut studio album from the Beatsie Boys, it reappeared on the menu in 2019 with the subtitle \"strong, herbal, sweet\" as spotted in menu photos on review sites. Once prepared, the Licensed to Ill conjured up lemon, orange, and herbal aromas. Next, cantaloupe and clementine notes on the sip flowed into Cognac, bitter, herbal, and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoJ-ywl0D-KvLeqoYq7GAxQMSobizFyTwjTXAAuZLaHdaVEOcfQ6vYe7DLrqdRC-GdJ4fAwg07KTwuCHQO70GemZHP3Asq3IZ-FxuOpnoGFhelXgy7RdatL0kGsIM0OSkXP9plc8gSjs5U5nryYpjxWoDV8NoHJlNKKQ6xoEL5Kiv1_83eBJJudFC4qSd/s320/licensetoill_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoJ-ywl0D-KvLeqoYq7GAxQMSobizFyTwjTXAAuZLaHdaVEOcfQ6vYe7DLrqdRC-GdJ4fAwg07KTwuCHQO70GemZHP3Asq3IZ-FxuOpnoGFhelXgy7RdatL0kGsIM0OSkXP9plc8gSjs5U5nryYpjxWoDV8NoHJlNKKQ6xoEL5Kiv1_83eBJJudFC4qSd/s800/licensetoill_ig400.jpg", "comment_count": 0 }, { "title": "unidentified floral objects", "url": "https://cocktailvirgin.blogspot.com/2023/11/unidentified-floral-objects.html", "published": "2023-11-30T08:00:00.047-05:00", "updated": "2023-11-30T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Alex Day", "source": "Death & Co.", "year": 2016 }, "categories": [ "bitters (orange)", "calvados", "simple syrup", "whiskey" ], "ingredients": [ "1 oz Calvados (Morin Selection)", "1/2 oz Wyoming Whiskey (Wild Turkey 101° Bourbon)", "1/4 oz Laird's Bonded Apple Brandy", "1/4 oz Blume Marillen Apricot Eau de Vie (Shalakh)", "1 tsp 2:1 Demerara Gum Syrup (1/4 oz 1:1 Demerara Syrup)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Calvados (Morin Selection)\n1/2 oz Wyoming Whiskey (Wild Turkey 101° Bourbon)\n1/4 oz Laird's Bonded Apple Brandy\n1/4 oz Blume Marillen Apricot Eau de Vie (Shalakh)\n1 tsp 2:1 Demerara Gum Syrup (1/4 oz 1:1 Demerara Syrup)\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, I spotted a reference to the Unidentified Floral Objects on\nReddit\n's cocktail forum, and I looked up the recipe in my copy of Death & Co.'s\nCocktail Codex\nbook. The drink was crafted by Alex Day in 2016 at the New York City location, and it reminded me a little of the\nSaucy Sue\nfrom the\nSavoy Cocktail Book\n. Here, it offered up orange and apricot aromas to the nose. Next, apple and orchard fruit notes on the sip gave way to apple and apricot flavors on the swallow. I most likely passed over the recipe for I lack Wyoming Whiskey, but alas, the whiskey component here was merely in the background even with a flavorful Bourbon, so it is a pity that I waited to so long to make this one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uGtKnfnH8Y6vH8lxkvPc5yzJJ0evITT_Npx9MROE_88GhmXWDMl6L_tBkp62ZZ8_D7Zx_T5vm5vkzKFcB_AgznmY3JSVUbJ3mg9ueGG7BwJGd61EvLRK2Q95XS8_3YNteLAJPwWqT9i-GYu4yTthgQ8oWh-yCXr3nTh47szW1VkTMpG-A3xdR3zYQNN0/s320/unidentifiedfloral_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uGtKnfnH8Y6vH8lxkvPc5yzJJ0evITT_Npx9MROE_88GhmXWDMl6L_tBkp62ZZ8_D7Zx_T5vm5vkzKFcB_AgznmY3JSVUbJ3mg9ueGG7BwJGd61EvLRK2Q95XS8_3YNteLAJPwWqT9i-GYu4yTthgQ8oWh-yCXr3nTh47szW1VkTMpG-A3xdR3zYQNN0/s800/unidentifiedfloral_ig400.jpg", "comment_count": 0 }, { "title": "euthanasia", "url": "https://cocktailvirgin.blogspot.com/2023/12/euthanasia.html", "published": "2023-12-01T08:00:00.067-05:00", "updated": "2023-12-01T08:00:00.131-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Blacktail", "year": null }, "categories": [ "amaro", "applejack", "apricot liqueur", "benedictine", "maple syrup", "whiskey" ], "ingredients": [ "1 oz Applejack (Laird's Bonded)", "3/4 oz Powers Signature Irish Whiskey (Teeling Small Batch)", "1/2 oz Cardamaro", "1 tsp Amaro Ramazzotti", "1 tsp Benedictine", "1/2 tsp Apricot Liqueur (Rothman & Winter)", "1/2 tsp Maple Syrup" ], "instructions": "Stir with ice. No serving style was specified on the cards, so I served this \"Manhattan-like\" in a coupe instead of Old Fashioned-like on a large ice cube. Garnish with an orange twist. (The 4 minor ingredients were batched into a 1/2 oz dispense for service.)", "body_text": "1 oz Applejack (Laird's Bonded)\n3/4 oz Powers Signature Irish Whiskey (Teeling Small Batch)\n1/2 oz Cardamaro\n1 tsp Amaro Ramazzotti\n1 tsp Benedictine\n1/2 tsp Apricot Liqueur (Rothman & Winter)\n1/2 tsp Maple Syrup\nStir with ice. No serving style was specified on the cards, so I served this \"Manhattan-like\" in a coupe instead of Old Fashioned-like on a large ice cube. Garnish with an orange twist. (The 4 minor ingredients were batched into a 1/2 oz dispense for service.)\nTwo Fridays ago, I was perusing an online set of recipe flashcards from Blacktail in Manhattan when I came across the Euthanasia. The named reminded me of a recipe from Crosby Gaige's\nCocktail Guide and Ladies' Companion\n, and that Euthanasia shared applejack, Benedictine, apricot, and maple ingredients with this one but in a five way-equal parts drink with dry gin instead of Irish whiskey (ignoring the two amari for a moment); perhaps that obscure (and overly sweet) drink was the inspiration here. The apricot-Ramazzotti combination reminded me of the\nSkid Row\nwhich recently inspired me to create the\nClub Garden\n. While no serving style was specified on the recipe card, a\nYelp\nreviews from 2016 described it as Manhattan-like, so I served it up just like the glassware choice in Gaige's Euthanasia. In the glass, the Euthanasia welcomed the senses with an orange, apple, and apricot aroma. Next, grape, orchard fruit, and caramel on the sip led into apple, whiskey, herbal, apricot, and lightly bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoshQiHVxVGAYab_jCoeNEj4ZqDcNqrVztZu4u-CO3FhglkWgZxTYGBdbql3tJstipC2-DPaKcxL2l0Rbkjps_axoXcrzcBrlGXV5DGLPAuGzNe7Xt_oiatndNnImaZh3fv6J3tJhU5dT6vyq8Emnt2mMj5VEUUqnGHhDKTO0lv2jDx3-SuNU-qXuovqLE/s320/euthanasia_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoshQiHVxVGAYab_jCoeNEj4ZqDcNqrVztZu4u-CO3FhglkWgZxTYGBdbql3tJstipC2-DPaKcxL2l0Rbkjps_axoXcrzcBrlGXV5DGLPAuGzNe7Xt_oiatndNnImaZh3fv6J3tJhU5dT6vyq8Emnt2mMj5VEUUqnGHhDKTO0lv2jDx3-SuNU-qXuovqLE/s800/euthanasia_ig400.jpg", "comment_count": 3 }, { "title": "creole negroni", "url": "https://cocktailvirgin.blogspot.com/2023/12/creole-negroni.html", "published": "2023-12-02T08:00:00.051-05:00", "updated": "2023-12-02T08:00:00.155-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Porchlight", "year": null }, "categories": [ "absinthe", "amaro", "bitters (Angostura)", "campari", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Clement Cane Bleu Rhum Agricole (Rhum 100° Blanc)", "1 oz Campari", "1/2 oz Amaro Montenegro", "1/2 oz Sweet Vermouth (Cocchi)", "2 dash Angostura Bitters", "2 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Clement Cane Bleu Rhum Agricole (Rhum 100° Blanc)\n1 oz Campari\n1/2 oz Amaro Montenegro\n1/2 oz Sweet Vermouth (Cocchi)\n2 dash Angostura Bitters\n2 dash Absinthe (20 drop St. George)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays ago, I landed on sets of online flashcards for the 2016 and 2017 menus at Porchlight in Manhattan. The Creole Negroni called out to me for it reminded me of a\nRight Hand\nwith white rhum agricole instead of aged rum and of course accents of Amaro Montenegro, Angostura, and absinthe instead of mole bitters. Moreover, Scott Holliday's\nDefensio\nas a rhum agricole riff on the Lucien Gaudin rang out as well. In the glass, the Creole Negroni showcased a bright orange oil, bitter orange, and grassy nose. Next, a grape-driven sip flowed into funky rum and complex bitter clementine-grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EjgMxbbgbhvJypJZ-H_wDZNDOVlWLVIjsW1uxvRUOePRxfTOfzF7-sRb7uEiCVffcCtTptvdO-a-K2vEqSLSNW5AnJJroIcDRiWJlOr1-RCI5CF434x_WNy3xZ_PTHzNFStvujOr-4tHFUlSE9oTHO3rYP8loT3BdCJOfhSrCKRZ7tUxq3qMcic5FSoP/s320/creolenegroni_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EjgMxbbgbhvJypJZ-H_wDZNDOVlWLVIjsW1uxvRUOePRxfTOfzF7-sRb7uEiCVffcCtTptvdO-a-K2vEqSLSNW5AnJJroIcDRiWJlOr1-RCI5CF434x_WNy3xZ_PTHzNFStvujOr-4tHFUlSE9oTHO3rYP8loT3BdCJOfhSrCKRZ7tUxq3qMcic5FSoP/s800/creolenegroni_ig400.jpg", "comment_count": 0 }, { "title": "mighty tux", "url": "https://cocktailvirgin.blogspot.com/2023/12/mighty-tux.html", "published": "2023-12-03T08:00:00.051-05:00", "updated": "2023-12-03T08:00:00.139-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tonia Guffey", "source": "Dram", "year": 2010 }, "categories": [ "absinthe", "bitters (orange)", "gin", "maraschino", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "1 oz Dry Vermouth (Noilly Prat)", "1/2 oz Sweet Vermouth (Cocchi)", "1/4 oz Maraschino (Luxardo)", "2 dash Orange Bitters (Regan's)", "2 dash Absinthe (12 drop St. George)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n1 oz Dry Vermouth (Noilly Prat)\n1/2 oz Sweet Vermouth (Cocchi)\n1/4 oz Maraschino (Luxardo)\n2 dash Orange Bitters (Regan's)\n2 dash Absinthe (12 drop St. George)\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Sundays ago, I spotted an interesting take on the\nTuxedo #2\ncalled the Mighty Tux in a set of online recipe flashcards. I was able to identify that it was created by Tonia Guffey by way of the New York Distilling website and able to link its genesis to Spring 2010 at Dram in Brooklyn via\neGullet\nand\nTimeOut\n. Tonia also served this years later at the Kitchen at Atomic in Las Vegas, and one reference described it as \"a playful twist between a\nMartinez\nand a Tuxedo.\" In the glass, the Mighty Tux offered up pine, cherry, and licorice aromas. Next, light grape and plum notes on the sip departed for gin, nutty cherry, licorice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpG3Ruut26x2UndwE64RDYIDfIyktRRieR324Y3anKJJTYklJIRhgqth6ng_c6p1SX0IYR8UW1DE1og1X_aYOOd3rIhG0acqyyTNbKImRac-J1113td4K9nzGOlUKWeijNx8yQLDV8TWQsNdqOGwfyVhZe5KWKjZwZwh2y1e38rlV0t4uo17lIXbOE3pH/s320/mightytux_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpG3Ruut26x2UndwE64RDYIDfIyktRRieR324Y3anKJJTYklJIRhgqth6ng_c6p1SX0IYR8UW1DE1og1X_aYOOd3rIhG0acqyyTNbKImRac-J1113td4K9nzGOlUKWeijNx8yQLDV8TWQsNdqOGwfyVhZe5KWKjZwZwh2y1e38rlV0t4uo17lIXbOE3pH/s800/mightytux_ig400.jpg", "comment_count": 0 }, { "title": "juarez", "url": "https://cocktailvirgin.blogspot.com/2023/12/juarez.html", "published": "2023-12-04T08:00:00.026-05:00", "updated": "2023-12-04T08:00:00.148-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Twelve Mile Limit", "year": null }, "categories": [ "chartreuse (green)", "cointreau", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Olmeca Altos)", "1/2 oz Green Chartreuse", "1/2 oz Triple Sec (Cointreau)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a rocks glass with ice, and garnish with a lime wedge (coupe, no ice, no garnish).", "body_text": "1 1/2 oz Blanco Tequila (Olmeca Altos)\n1/2 oz Green Chartreuse\n1/2 oz Triple Sec (Cointreau)\n1/2 oz Lime Juice\nShake with ice, strain into a rocks glass with ice, and garnish with a lime wedge (coupe, no ice, no garnish).\nTwo Mondays ago, I reached for T. Cole Newton's\nCocktail Dive Bar\nbook and spotted the Juarez which was a Margarita riff created at Twelve Mile Limit in New Orleans. The combination reminded me of the brandy-lemon\nKnight\nfrom David Embury that I used to transform into tequila or mezcal plus lime at Drink. Once prepared, the Juarez showcased a lime, vegetal agave, orange, and herbaceous aroma. Next, lime and orange notes on the sip akin to a Margarita slid into tequila meding into Chartreuse herbaceous flavors on the swallow with an orange-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSnpV1M44lMyQQIY3qgmTRSXPwtwpy6yDlqu1IDk8_ZVRz4jd4iUrTUGm5h10FpwrJOQS6q6TcseS7pn_yWE7B6b8ms_a-R6CFr9tE6WCW9vTbgB4maXngf7BQJ71-KluiCojZS2XkDS-mYpaz8ioceRz_3Pbwir1xAm4AmpWgi61DaLoyP2twQzYrTuN/s320/juarez_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSnpV1M44lMyQQIY3qgmTRSXPwtwpy6yDlqu1IDk8_ZVRz4jd4iUrTUGm5h10FpwrJOQS6q6TcseS7pn_yWE7B6b8ms_a-R6CFr9tE6WCW9vTbgB4maXngf7BQJ71-KluiCojZS2XkDS-mYpaz8ioceRz_3Pbwir1xAm4AmpWgi61DaLoyP2twQzYrTuN/s800/juarez_ig400.jpg", "comment_count": 0 }, { "title": "pedro martinez", "url": "https://cocktailvirgin.blogspot.com/2023/12/pedro-martinez.html", "published": "2023-12-05T08:00:00.052-05:00", "updated": "2023-12-05T08:00:00.139-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": null, "attribution": { "creator": "Michael Shea", "source": "Rum Club", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "bitters (orange)", "maraschino", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Demerara Rum (Hamilton 86° Demerara River)", "1 oz Cocchi Sweet Vermouth", "1/4 oz Maraschino (Luxardo)", "10 drop Aromatic Bitters (Scrappy's)", "3 dash Orange Bitters (Angostura Orange)", "4 drop Absinthe (St. George)", "1 peel Lime" ], "instructions": "Express the lime peel into the mixing glass and drop in. Add the rest of the ingredients and ice, stir, strain into an old fashioned glass with ice, and garnish with oil from two lemon twists.", "body_text": "2 oz Demerara Rum (Hamilton 86° Demerara River)\n1 oz Cocchi Sweet Vermouth\n1/4 oz Maraschino (Luxardo)\n10 drop Aromatic Bitters (Scrappy's)\n3 dash Orange Bitters (Angostura Orange)\n4 drop Absinthe (St. George)\n1 peel Lime\nExpress the lime peel into the mixing glass and drop in. Add the rest of the ingredients and ice, stir, strain into an old fashioned glass with ice, and garnish with oil from two lemon twists.\nTwo Tuesdays ago, I reached for Nicole Schaffer's\nPortland Cocktails\nbook and spotted the Pedro Martinez by Michael Shea at Rum Club as a rum take on the classic\nMartinez\n. The closest thing that I have previously tried was Death & Co.'s\nMartica\nwhich was a split base brandy and rum take on the Old Tom gin classic, so I was game to have one with my new bottle of Hamilton's Demerara River Rum. Once prepared, the Pedro Martinez welcomed the senses with lemon oil, caramel, nutty cherry, and smoke aromas. Next, caramel and grape notes mingled on the sip, and the swallow followed up with woody dark rum, cherry, and spice flavors with a lime and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt36oAIaP88b_OVG9BzCsqWNlDv-s72Yofumv2V-amuFYJDspo_pPRQUHqR9U6ajUmQSi1wlzZ1nDiKkm73jlAXgiJg9TXegVDEDK4G_c6Ra2-z2qdxvcBuvFoXBKd_DrwRquforquvOKElpb4e-hSHswSIDeA1NTbOreiwMrC8oeMeExHGPUHcMsMPA0t/s320/pedromartinez_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt36oAIaP88b_OVG9BzCsqWNlDv-s72Yofumv2V-amuFYJDspo_pPRQUHqR9U6ajUmQSi1wlzZ1nDiKkm73jlAXgiJg9TXegVDEDK4G_c6Ra2-z2qdxvcBuvFoXBKd_DrwRquforquvOKElpb4e-hSHswSIDeA1NTbOreiwMrC8oeMeExHGPUHcMsMPA0t/s800/pedromartinez_ig400.jpg", "comment_count": 0 }, { "title": "phish hook", "url": "https://cocktailvirgin.blogspot.com/2023/12/phish-hook.html", "published": "2023-12-06T08:00:00.031-05:00", "updated": "2023-12-06T08:00:00.136-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "Canon", "year": 2010 }, "categories": [ "maraschino", "punt e mes", "st. germain", "whiskey (Rye)" ], "ingredients": [ "1 3/4 oz Rye Whiskey (Rittenhouse)", "1/2 oz St. Germain (St. Elder)", "1/2 oz Punt e Mes", "1/4 oz Luxardo Maraschino" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 3/4 oz Rye Whiskey (Rittenhouse)\n1/2 oz St. Germain (St. Elder)\n1/2 oz Punt e Mes\n1/4 oz Luxardo Maraschino\nStir with ice and strain into a coupe glass.\nTwo Wednesdays ago, I spotted a slight variation of Jamie Boudreau's Phish Hook on\nDifford's Guide\n, and I hunted out the original. Jamie had posted the original recipe for this floral Red Hook riff that he created at Canon in Seattle on a St. Germain cocktails blog in 2010. Overall, the combination had the vibe of the\nFleur Carré\nso I was intrigued. In the glass, the Phish Hook jammed out to the nose with rye, nutty cherry, and floral aromas. Next, grape and cherry notes on the sip danced towards rye, floral, and bitter red fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFYkd47jbmaCc7jG37B3ZcXxgIEjGeke6jMOf7OvicVjRb5xngRSpQ3ycRF1ucP8VaXzzNbE5o9APTznhTaD6Fd8X5jHzcbZCDb9mV2clga-_7K92AvceEHgd1-aUw_Xr8blUXrBaA9QKn5Iv0za51jDGpD7KW3BkXlt_Q7WloZeGSn7mNgbTHgePtKud/s320/phishhook_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFYkd47jbmaCc7jG37B3ZcXxgIEjGeke6jMOf7OvicVjRb5xngRSpQ3ycRF1ucP8VaXzzNbE5o9APTznhTaD6Fd8X5jHzcbZCDb9mV2clga-_7K92AvceEHgd1-aUw_Xr8blUXrBaA9QKn5Iv0za51jDGpD7KW3BkXlt_Q7WloZeGSn7mNgbTHgePtKud/s800/phishhook_ig400.jpg", "comment_count": 0 }, { "title": "dead moon", "url": "https://cocktailvirgin.blogspot.com/2023/12/dead-moon.html", "published": "2023-12-07T08:00:00.040-05:00", "updated": "2023-12-07T08:00:00.139-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage & Investment Co.", "year": 2011 }, "categories": [ "benedictine", "cynar", "rum" ], "ingredients": [ "2 oz Appleton V/X Rum (Appleton Signature)", "1/2 oz Benedictine", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a Nick & Nora glass.", "body_text": "2 oz Appleton V/X Rum (Appleton Signature)\n1/2 oz Benedictine\n1/2 oz Cynar\nStir with ice and strain into a Nick & Nora glass.\nRecently, the Rum Club in Portland, Oregon, featured on their\nInstagram\nColin Shearn's Dead Moon. Colin replied with the recipe for the drink that he created at the Franklin Mortgage & Investment Co. for the Winter 2011 menu. Perhaps the name is a reference to the three-piece rootsy garage punk band since many of the bar's cocktails during that time were named after song titles, lyrics, or bands. Overall, it reminded me of a\n100 Year Old Cigar\nminus the Scotch, bitters, and absinthe, so I was game to give this one a go. In the glass, the Dead Moon rose to the nose with caramel and herbal minty aromas. Next, a caramel-driven sip waxed and waned into rum and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NMqirY-WAZYQNnVdx87Ddypl5Hkt9_VV8ojyh_avzwZj7D0W2Te7MLGoReyhYN5POTJnP5xUc7QUqS8AvmH0_ovNEYAFMkZaZSOCXVxIcgR9La_50dXPhKjq2upHwmVmVuClprqesHGolz5H2OFhbyquTpd1_hRjPfmJNa590wtebhoUsbNMiD-1JDQ3/s320/deadmoon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NMqirY-WAZYQNnVdx87Ddypl5Hkt9_VV8ojyh_avzwZj7D0W2Te7MLGoReyhYN5POTJnP5xUc7QUqS8AvmH0_ovNEYAFMkZaZSOCXVxIcgR9La_50dXPhKjq2upHwmVmVuClprqesHGolz5H2OFhbyquTpd1_hRjPfmJNa590wtebhoUsbNMiD-1JDQ3/s800/deadmoon_ig400.jpg", "comment_count": 0 }, { "title": "sherry fine", "url": "https://cocktailvirgin.blogspot.com/2023/12/sherry-fine.html", "published": "2023-12-08T08:00:00.050-05:00", "updated": "2023-12-08T08:00:00.131-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Nick Bennett", "source": "Porchlight", "year": 2017 }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "gin", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 oz London Dry Gin (Martin Miller Westbourne Strength)", "3/4 oz Fino Sherry (Tio Pepe)", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Yellow Chartreuse", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with lemon oil from a twist (include the twist).", "body_text": "1 oz London Dry Gin (Martin Miller Westbourne Strength)\n3/4 oz Fino Sherry (Tio Pepe)\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Yellow Chartreuse\n3 dash Orange Bitters (Regan's)\nStir with ice, strain into a Nick & Nora glass, and garnish with lemon oil from a twist (include the twist).\nTwo Fridays ago, I decided to make the Sherry Fine that I found on an online set of flashcards from Porchlight for their Spring 2017 menu. I later tracked the drink down on the\nSherry.Wine\nsite where beverage director Nick Bennett had posted his recipe and specified that he preferred Ford's as the gin. Overall, the combination reminded me of a\nPuritan\ncrossed with an\nAnchorage\n, so I was intrigued. Once prepared, the Sherry Fine offered up lemon oil, pine, herbal, and almond aromas to the nose. Next, a honey and white grape sip gave way to pine, almond, and herbal flavors on the swallow with a savory and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Kp1VtKP7deffJ4Y57F-gWn-e541KpgmVrNF7YcXImVKMdFuZVh77f9g7pAL64U5uOXittFJEk4yKgSWT3UNIxfhKzSmytmUBfKDHyF7gvc3VKX-qKCSTnuC6myw5M2klIq6QuJlj2tdv8X1wxGAL7-tVs4t71vMSU6IuzsozjntkgQBxH4bXCweL3-Ah/s320/sherryfine_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Kp1VtKP7deffJ4Y57F-gWn-e541KpgmVrNF7YcXImVKMdFuZVh77f9g7pAL64U5uOXittFJEk4yKgSWT3UNIxfhKzSmytmUBfKDHyF7gvc3VKX-qKCSTnuC6myw5M2klIq6QuJlj2tdv8X1wxGAL7-tVs4t71vMSU6IuzsozjntkgQBxH4bXCweL3-Ah/s800/sherryfine_ig400.jpg", "comment_count": 0 }, { "title": "kerouac", "url": "https://cocktailvirgin.blogspot.com/2023/12/kerouac.html", "published": "2023-12-09T08:00:00.026-05:00", "updated": "2023-12-09T08:00:00.144-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "John Dory Oyster Bar", "year": null }, "categories": [ "benedictine", "gin", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 oz Gordon's Gin (Beefeater)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Dolin Blanc Vermouth", "1/4 oz Benedictine" ], "instructions": "Stir with ice, strain, and garnish with an orange twist. The recipe did not specify glassware so I served it up.", "body_text": "1 oz Gordon's Gin (Beefeater)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Dolin Blanc Vermouth\n1/4 oz Benedictine\nStir with ice, strain, and garnish with an orange twist. The recipe did not specify glassware so I served it up.\nTwo Saturdays ago, I found a set of online recipe flashcards from the John Dory Oyster Bar in New York City. There, I was lured in by the gin-mezcal\nPoet's Dream\nof sorts dubbed the Kerouac, and I was able to confirm that it was indeed a house original through an old menu. Once stirred and strained, the Kerouac conjured up orange, vegetal, and smoke aromas. Next, a semi-sweet white grape sip with a hint of caramel ventured to gin, smoky vegetal, herbal, and floral flavors on the swallow. Overall, the Benedictine did an excellent job binding the disparate elements of gin and mezcal like it has before in recipes like the\nShruff's End\nwhere creator Phil Ward described how \"Benedictine can make almost any two ingredients love each other.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TreA67UEJHsat25AIockwvnR6xIYDineaAzlo7_WIfpQJ30y3QXigapq9jK5WRerivZyz5pX0zEsNHG0wzl-0xhCizcd3-jXQI-D-v2CSFhwCPwOCYH0qXymDZ3Wpi7PdWnNLsyBBsJemqU0KmDsdTrmyyka-EQrSWmVSK5g9Jtl3jNl3NryGVMF_Fuj/s320/kerouac_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TreA67UEJHsat25AIockwvnR6xIYDineaAzlo7_WIfpQJ30y3QXigapq9jK5WRerivZyz5pX0zEsNHG0wzl-0xhCizcd3-jXQI-D-v2CSFhwCPwOCYH0qXymDZ3Wpi7PdWnNLsyBBsJemqU0KmDsdTrmyyka-EQrSWmVSK5g9Jtl3jNl3NryGVMF_Fuj/s800/kerouac_ig400.jpg", "comment_count": 0 }, { "title": "emoji swagger", "url": "https://cocktailvirgin.blogspot.com/2023/12/emoji-swagger.html", "published": "2023-12-10T08:00:00.047-05:00", "updated": "2023-12-10T08:00:00.128-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Shift Drinks", "year": 2016 }, "categories": [ "amer picon", "bitters (Angostura)", "pimento dram", "punt e mes", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "3/4 oz Punt e Mes", "1/4 oz Allspice Dram (Hamilton's)", "1/4 oz Bigallet China-China (Amaro Ciociaro)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n3/4 oz Punt e Mes\n1/4 oz Allspice Dram (Hamilton's)\n1/4 oz Bigallet China-China (Amaro Ciociaro)\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, I uncovered a set of recipe flashcards from the now closed Shift Drinks in Portland, Oregon. The one that I latched onto first was the Emoji Swagger as an embittered and spiced tequila\nLiberal\nof sorts. I was able to date it to 2016 or before from a\nWillamet Week\nnewspaper article that described how \"it tastes like a bittersweet Manhattan combined with churros and lime.\" In the glass, the Emoji Swagger presented a roasted agave aroma. Next, grape and caramel notes on the sip fled into vegetal, bitter orange, and allspice flavors on the swallow. The allspice was a bit much for me but that was perhaps due to having Hamilton's instead of St. Elizabeth on my shelf; I could see knocking that volume to 1/8 oz if I were making it again.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CgQm8HRrDboqn2wQpA49LXfCXpSK8rShClXPj02uaVj14VrpbRvsrVuf_O_CsMFJUQWgukR0-EPJkuhMuWQBc1ddDTYzxwOWXz0jyFHdh_WQNfGnYZZE4QwYk45Z0dzfItMY8nHoWU840ACe1LHmIUX7uLz8hnSa3Y6VWnfbLQ8kUMQVa6vvvveOjqyG/s320/emojiswagger_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CgQm8HRrDboqn2wQpA49LXfCXpSK8rShClXPj02uaVj14VrpbRvsrVuf_O_CsMFJUQWgukR0-EPJkuhMuWQBc1ddDTYzxwOWXz0jyFHdh_WQNfGnYZZE4QwYk45Z0dzfItMY8nHoWU840ACe1LHmIUX7uLz8hnSa3Y6VWnfbLQ8kUMQVa6vvvveOjqyG/s800/emojiswagger_ig400.jpg", "comment_count": 0 }, { "title": "blazing saddles", "url": "https://cocktailvirgin.blogspot.com/2023/12/blazing-saddles.html", "published": "2023-12-11T08:00:00.018-05:00", "updated": "2023-12-11T08:00:00.138-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "the Eddy", "year": 2016 }, "categories": [ "amaro", "bitters (other)", "scotch", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse Bonded)", "1/2 oz Amaro Montenegro", "1/4 oz Cinnamon Syrup", "1/4 oz Laphroaig 10 Year Scotch", "3 dash Fee's Black Walnut Bitters (6 dash Strongwater Mountain Elixirs Walnut Bitters)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse Bonded)\n1/2 oz Amaro Montenegro\n1/4 oz Cinnamon Syrup\n1/4 oz Laphroaig 10 Year Scotch\n3 dash Fee's Black Walnut Bitters (6 dash Strongwater Mountain Elixirs Walnut Bitters)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Mondays ago, I delved into a set of online recipe flashcards that I uncovered from the Eddy in Providence, Rhode Island. There, the Blazing Saddles that I was able to pin down to 2016 from a menu photo uploaded to\nYelp\nseemed like an intriguing start that reminded me of the\nBattle Annie\nwith the American whiskey, smoke, Montenegro, and cinnamon syrup components. Once stirred and strained, Blazing Saddles galloped to the senses with an orange, cinnamon, and hint of smoke aroma. Next, a light caramel sip settled into rye, cinnamon, clementine, and peat smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzPnxoxeypS1jZcdju-5_j-_WztpAT7_9_fIBGn8th5Uy9HK848jvpkkS4URRWjAu02v_pT-neTlLeZVPBSiL5ejMKV8UthbU7uDgpPGB3nWZEK7g0ggVIPHkssBt4jWnrvFwHItUawUz8tFLyIXaoeteA71PX2kNm4C2of5U1ygLyogUliSt8HMdR0Gy/s320/blazingsaddles_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzPnxoxeypS1jZcdju-5_j-_WztpAT7_9_fIBGn8th5Uy9HK848jvpkkS4URRWjAu02v_pT-neTlLeZVPBSiL5ejMKV8UthbU7uDgpPGB3nWZEK7g0ggVIPHkssBt4jWnrvFwHItUawUz8tFLyIXaoeteA71PX2kNm4C2of5U1ygLyogUliSt8HMdR0Gy/s800/blazingsaddles_ig400.jpg", "comment_count": 0 }, { "title": "gentian's companion", "url": "https://cocktailvirgin.blogspot.com/2023/12/gentians-companion.html", "published": "2023-12-12T08:00:00.050-05:00", "updated": "2023-12-12T08:00:00.240-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Raines Law Room", "year": 2017 }, "categories": [ "creme de peche", "gin", "pimento dram", "suze", "vermouth (bianco)" ], "ingredients": [ "1 oz Plymouth Gin (Beefeater)", "1 oz Blanc Vermouth (Dolin)", "3/4 oz Salers Gentian Liqueur (Suze)", "1/4 oz Allspice Dram (Hamilton's)", "1/8 of Crème de Peche (Mathilde)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 oz Plymouth Gin (Beefeater)\n1 oz Blanc Vermouth (Dolin)\n3/4 oz Salers Gentian Liqueur (Suze)\n1/4 oz Allspice Dram (Hamilton's)\n1/8 of Crème de Peche (Mathilde)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Tuesdays ago, I purchased a new bottle of Dolin Blanc to make a drink from Raines Law Room called the Gentian's Companion. The name made me think of Charles H. Baker Jr.'s cocktail book titles, and I found the recipe via online flashcards from the bar and spotted it listed on their 2017 menu. The combination of gentian liqueur and allspice dram reminded me of the\nSinnerman\nthan inspired me to create the\nSinnerman Swizzle\n, and the gin, aromatized wine, and gentian liqueur aspect was reminiscent of the\nWhite Negroni\n. Once prepared, the Gentian's Companion proffered a lemon and herbal bouquet to the nose. Next, white fruit notes on the sip flowed into gin, gentian, and peach flavors on the swallow with an allspice finish. Overall, the gentian-peach combination impressed me as a great one that I had never been exposed to before.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHSVHWglnlA6pqlTrzvLh5S8Kskp4lFV8FKalxKAIzn78y8VWXeeVO2ARVBxXaMEow1_wCW-y-EmiSphRmIzuGMa-_Fibn0t2xXQctPaJhummS1Iy88yjGo3kU72uNFKLWNpC8_k3j7Kzd5XlXFLc4zduGhtTmyvVFPL2b26pTMtrQEpDr0wRsngZpfuS/s320/gentianscompanion_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHSVHWglnlA6pqlTrzvLh5S8Kskp4lFV8FKalxKAIzn78y8VWXeeVO2ARVBxXaMEow1_wCW-y-EmiSphRmIzuGMa-_Fibn0t2xXQctPaJhummS1Iy88yjGo3kU72uNFKLWNpC8_k3j7Kzd5XlXFLc4zduGhtTmyvVFPL2b26pTMtrQEpDr0wRsngZpfuS/s800/gentianscompanion_ig400.jpg", "comment_count": 0 }, { "title": "breakfast of champions", "url": "https://cocktailvirgin.blogspot.com/2023/12/breakfast-of-champions.html", "published": "2023-12-13T08:00:00.058-05:00", "updated": "2023-12-13T08:00:00.146-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Analogue", "year": 2016 }, "categories": [ "bitters (other)", "creme de banane", "scotch", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Cutty Sark Prohibition Scotch", "1 oz Fino Sherry (Tio Pepe)", "1/2 oz Vanilla Syrup", "1/4 oz Giffard Crème de Banane (Tempus Fugit)", "2 dash Walnut Bitters (Strongwater Mountain Elixirs Walnut Bitters)" ], "instructions": "Stir with ice and strain into a Nick & Nora glass (coupe).", "body_text": "1 1/2 oz Cutty Sark Prohibition Scotch\n1 oz Fino Sherry (Tio Pepe)\n1/2 oz Vanilla Syrup\n1/4 oz Giffard Crème de Banane (Tempus Fugit)\n2 dash Walnut Bitters (Strongwater Mountain Elixirs Walnut Bitters)\nStir with ice and strain into a Nick & Nora glass (coupe).\nTwo Wednesdays ago, I decided to make the Breakfast of Champions that was a different Kurt Vonnegut (or breakfast cereal) tribute than the\nnamesake\ncreated at Craigie on Main. This one was crafted at Analogue in Manhattan; I uncovered it in a set of online flashcards for their cocktails, and the drink was mentioned with ingredients in a\nThirsty\narticle for the bar's Fall 2016 menu. In the glass, the Breakfast of Champions welcomed the senses with a vanilla and smoke aroma. Next, caramel notes on the sip turned towards smoky Scotch, briny, banana, almond, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zBnxrAJfE8e3G9agJXmcq6wz9MUZgk41430qK8Xx_vwbzf9TXreXq0Ct_0I1kgk6Jx3d6t8yi3vgdJRfinqIJ3uyo18P91QmcV4-sBsX6BRQxpwDv3kTZoNCarVINKxQV9KWE4ZszMksae5Hcx1Pr2-yTHaTlSrfZSStJeqJsGkN9bQMIoTINAek-jd4/s320/breakfastofchampions_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zBnxrAJfE8e3G9agJXmcq6wz9MUZgk41430qK8Xx_vwbzf9TXreXq0Ct_0I1kgk6Jx3d6t8yi3vgdJRfinqIJ3uyo18P91QmcV4-sBsX6BRQxpwDv3kTZoNCarVINKxQV9KWE4ZszMksae5Hcx1Pr2-yTHaTlSrfZSStJeqJsGkN9bQMIoTINAek-jd4/s800/breakfastofchampions_ig400.jpg", "comment_count": 0 }, { "title": "lasting impression", "url": "https://cocktailvirgin.blogspot.com/2023/12/lasting-impression.html", "published": "2023-12-14T08:00:00.033-05:00", "updated": "2023-12-14T08:00:00.145-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Frankie Solarik", "source": null, "year": null }, "categories": [ "chartreuse (yellow)", "fernet-branca", "gin", "lillet", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz London Dry Gin (Beefeater)", "1/2 oz Yellow Chartreuse", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/4 oz Fernet Branca", "1/4 oz Vanilla Syrup" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz London Dry Gin (Beefeater)\n1/2 oz Yellow Chartreuse\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/4 oz Fernet Branca\n1/4 oz Vanilla Syrup\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, I spied the Lasting Impression by bartender, bar owner, and Drink Masters judge Frankie Solarik via online flashcards. While I could not find any other reference to this drink such as where or when it was created, the combination called to me. In the glass, the Lasting Impression formulated an orange, herbal, and orchard fruit aroma. Next, caramel notes on the sip converted into gin, bitter, herbal, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuTlMBFq5gE_0r9evjdgc2gea1iPZZes-DJDPUHf8Adx47wVD5_2FeYMIo0aVhlm1TluQJE2eEq-dNYifsPJEmn3JVs9a9eSewe3YJF4nsi6uci6OdRtTCF6Qkq1PfWGnJG5joJKHmq-ua6ZogXTfawYJx8lOxeTugOu-6E-yeEVHhzmWhGAnHLQ3cW7H/s320/lastingimpression_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuTlMBFq5gE_0r9evjdgc2gea1iPZZes-DJDPUHf8Adx47wVD5_2FeYMIo0aVhlm1TluQJE2eEq-dNYifsPJEmn3JVs9a9eSewe3YJF4nsi6uci6OdRtTCF6Qkq1PfWGnJG5joJKHmq-ua6ZogXTfawYJx8lOxeTugOu-6E-yeEVHhzmWhGAnHLQ3cW7H/s800/lastingimpression_ig400.jpg", "comment_count": 0 }, { "title": "dogs playing poker", "url": "https://cocktailvirgin.blogspot.com/2023/12/dogs-playing-poker.html", "published": "2023-12-15T08:00:00.060-05:00", "updated": "2023-12-15T08:00:00.177-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Carter Wilsford", "source": "Analogue", "year": null }, "categories": [ "amaro", "chartreuse (yellow)", "curacao", "mezcal" ], "ingredients": [ "2 oz Del Maguey Vida Mezcal (Peloton de la Muerte)", "1/2 oz Amaro Montenegro", "1/2 oz Pierre Ferrand Dry Curaçao", "1/4 oz Yellow Chartreuse" ], "instructions": "Stir with ice, strain into rocks glass, and garnish with a flamed lemon twist (unflamed). Note: the creator prefers it served down (without ice) but I was led astray by two sources that it was served over a large ice cube.", "body_text": "2 oz Del Maguey Vida Mezcal (Peloton de la Muerte)\n1/2 oz Amaro Montenegro\n1/2 oz Pierre Ferrand Dry Curaçao\n1/4 oz Yellow Chartreuse\nStir with ice, strain into rocks glass, and garnish with a flamed lemon twist (unflamed). Note: the creator prefers it served down (without ice) but I was led astray by two sources that it was served over a large ice cube.\nTwo Fridays ago, I returned to the online flashcard set for Analogue bar in Manhattan and decided upon Dogs Playing Poker for both the name and ingredients. While that flashcard had it served down, both a recipe on\nInstagram\nand a photo of the drink on\nTripAdvisor\nhad it served over ice. The\nInstagram\nrecipe had it as 1 1/2 oz mezcal, 3/4 oz Montenegro, 1/2 oz Dry Curaçao, 1/4 oz Yellow Chartreuse; while this added up to a satisfying 3 oz, the other recipe which was posted by a former Analogue bartender seemed drier and better matched to my palate. Drink creator Carter Wilsford chimed in on my\nInstagram\npost and declared, \"Technically, I've always served this down (like a Sazerac) not over ice. The aromatics in a glass without ice (plus flamed lemon) dramatically change the drink.\" Albeit served improperly with ice instead of down, Dogs Playing Poker anted up with lemon and smoke aromas. Next, orange and melon notes on the sip gambled with smoke, vegetal, cantaloupe, and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I-NJbmW1FuexRGHPxAQ9cGlT-7uP02cDD-HumSuZIc4SYuVqgrcJttkQZyFfAPYOiJ1qMWDnnAydTN8EPcGJeKIG74-8PqvJ_VTy68UW4OIL_oxn66lzsnTQBujHA3kTyOSb8dWRxNWwRdiJyxb_T13nhvWY3Cq5jaWL7AEcdPxWIUYMIauEay9cdK8N/s320/dogsplayingpoker_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I-NJbmW1FuexRGHPxAQ9cGlT-7uP02cDD-HumSuZIc4SYuVqgrcJttkQZyFfAPYOiJ1qMWDnnAydTN8EPcGJeKIG74-8PqvJ_VTy68UW4OIL_oxn66lzsnTQBujHA3kTyOSb8dWRxNWwRdiJyxb_T13nhvWY3Cq5jaWL7AEcdPxWIUYMIauEay9cdK8N/s800/dogsplayingpoker_ig400.jpg", "comment_count": 0 }, { "title": "psychadelic quinceañera", "url": "https://cocktailvirgin.blogspot.com/2023/12/psychadelic-quinceanera.html", "published": "2023-12-16T08:00:00.043-05:00", "updated": "2023-12-16T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Shift Drinks", "year": 2015 }, "categories": [ "bitters (orange)", "maraschino", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Olmeca Altos)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Agwa de Bolivia", "1/4 oz Maraschino (Luxardo)", "1 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Tequila (Olmeca Altos)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Agwa de Bolivia\n1/4 oz Maraschino (Luxardo)\n1 dash Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.\nTwo Saturdays ago, I returned to the online recipe flashcard set from Shift Drinks in Portland, Oregon. There, I decided to make the Psychadelic Quinceañera that would provide a reason to open the bottle of Agwa, a coca leaf and herbal distillate, that was sent to me as a sample over a decade ago and I never found a tempting recipe to use it in. I was able to spot the drink on their 2015 menu via a photo on\nYelp\n, and it was perhaps named after the 2014 song by Tacocat which works with that timeline. Once prepared, the drink showcased a lemon, vegetal, and cherry aroma. Next, a semi-sweet sip progressed into vegetal, nutty cherry, minty, herbal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK3kqLDFHOK0zDkCtKfRsjYgO7mJacYvcuFZqCTwO87vGqxtvGUzWmBx5LHmeVK9CAzV0vM9PJQJ_WOr5bdYdPR8AU88zefbX9mDPeIiKaNufIkKWmNg44-IBcQQ7jkvyJILK5_zlG8PTxBTPiJ-uHDV3SqRuf1DVnyqq_GeRyi5S2fs5BdnFgBjDhfEk/s320/psychadelicquin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK3kqLDFHOK0zDkCtKfRsjYgO7mJacYvcuFZqCTwO87vGqxtvGUzWmBx5LHmeVK9CAzV0vM9PJQJ_WOr5bdYdPR8AU88zefbX9mDPeIiKaNufIkKWmNg44-IBcQQ7jkvyJILK5_zlG8PTxBTPiJ-uHDV3SqRuf1DVnyqq_GeRyi5S2fs5BdnFgBjDhfEk/s800/psychadelicquin_ig400.jpg", "comment_count": 0 }, { "title": "threepenny opera", "url": "https://cocktailvirgin.blogspot.com/2023/12/threepenny-opera.html", "published": "2023-12-17T08:00:00.030-05:00", "updated": "2023-12-17T08:00:00.150-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rachel Kim", "source": "Raines Law Room", "year": 2014 }, "categories": [ "bitters (orange)", "cognac", "cynar", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac (Du Peyrat Selection)", "1 oz Sweet Vermouth (Cocchi)", "1/4 oz Cynar", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac (Du Peyrat Selection)\n1 oz Sweet Vermouth (Cocchi)\n1/4 oz Cynar\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Sundays ago, I ventured back to the Raines Law Room online recipe flashcard sets and spotted the Threepenny Opera that read like a Cognac\nLittle Italy\nwith shades of\nCe Soir\n. The drink was attributed to Rachel Kim, and a\nYelp\nreview put this menu item around 2014. In the glass, the Threepenny Opera stepped to the senses with an orange and grape bouquet. Next, grape and caramel notes mingled on the sip, and the swallow wrapped things up with Cognac melding into vegetal herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KTTQDXsqkqRkVvn-6uD-avaMXISzXnzRCBtulL7oWs8GeKKVVXVsnfZ4vbjFgHXMhLN1W7NSA7h5wpv7S2lsi84XQ2vU3Stev1NMqQtaaUfJoEYyNfXFjb0YDJvdzdtSdG5aY6kBxPU35voLW5EVdZpJHoWhG68m5_wrYfO54OGOVF913ElVZ56LyW2L/s320/threepennyopera_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KTTQDXsqkqRkVvn-6uD-avaMXISzXnzRCBtulL7oWs8GeKKVVXVsnfZ4vbjFgHXMhLN1W7NSA7h5wpv7S2lsi84XQ2vU3Stev1NMqQtaaUfJoEYyNfXFjb0YDJvdzdtSdG5aY6kBxPU35voLW5EVdZpJHoWhG68m5_wrYfO54OGOVF913ElVZ56LyW2L/s800/threepennyopera_ig400.jpg", "comment_count": 0 }, { "title": "hunter thompson", "url": "https://cocktailvirgin.blogspot.com/2023/12/hunter-thompson.html", "published": "2023-12-18T08:00:00.034-05:00", "updated": "2026-03-21T22:45:11.526-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Lion's Share", "year": 2014 }, "categories": [ "bitters (aged)", "mezcal", "raspberry syrup", "rum" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Pineapple Rum (Plantation Stiggins)", "1 oz Lime Juice", "1/2 oz Raspberry Syrup", "1/2 oz Agave Syrup", "2 dash Fee's Barrel-Aged Bitters" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with a piece of candied pineapple on a pick (omit).", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Pineapple Rum (Plantation Stiggins)\n1 oz Lime Juice\n1/2 oz Raspberry Syrup\n1/2 oz Agave Syrup\n2 dash Fee's Barrel-Aged Bitters\nShake with ice, strain into an old fashioned glass with ice, and garnish with a piece of candied pineapple on a pick (omit).\nTwo Mondays ago, I decided to delve into a set of online recipe flashcards from Lion's Share in San Diego. The recipe that I started with was the Hunter Thomspon that I dated to 2014 via\nYelp\nmenu and drink photos. My response when trying it was \"like a messed up\nKnickerbocker\n!\" Indeed, it began with smoke, raspberry, pineapple, and vegetal aromas. Next, lime and red berry notes on the sip led into smoky agave, tropical raspberry, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwW7TRRuLpiH5rr8tgAHEspRniw5euBoDjnrbCXjDof0IZm2DJAsDXtbXwX9SgKc8ZH-fd4SaNnQphTW9jDICLxYPPlVEsKEmSd9yw5h-N5Jte9l1F-s01_eLYt041hHk8BCgAWoTbas1nZMlaWGgIeygDuUvhFN98f4lKOsGbr5ZKIGOOMxY1ufzZKDU/s320/hunterthomspon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwW7TRRuLpiH5rr8tgAHEspRniw5euBoDjnrbCXjDof0IZm2DJAsDXtbXwX9SgKc8ZH-fd4SaNnQphTW9jDICLxYPPlVEsKEmSd9yw5h-N5Jte9l1F-s01_eLYt041hHk8BCgAWoTbas1nZMlaWGgIeygDuUvhFN98f4lKOsGbr5ZKIGOOMxY1ufzZKDU/s800/hunterthomspon_ig400.jpg", "comment_count": 0 }, { "title": "bar boss", "url": "https://cocktailvirgin.blogspot.com/2023/12/bar-boss.html", "published": "2023-12-19T08:00:00.094-05:00", "updated": "2024-08-15T13:45:43.025-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaretto", "bitters (Angostura)", "bitters (mole)", "cynar", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Amaretto (Disaronno)", "1/2 oz Cynar", "1 dash Angostura Bitters", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a cherry.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Amaretto (Disaronno)\n1/2 oz Cynar\n1 dash Angostura Bitters\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a cherry.\nTwo weeks ago, I was getting bombarded on social media for folks posting their voting link to the Bar Boss competition for a celebrity mezcal brand. After generating and posting a fake one for Stan Jones (see below) with the quote \"I'm not just a bar boss, I published the first Boss Cocktail recipe before you were a glimmer in your daddy's eyes\", it got me thinking about the Boss which is a Bourbon\nGodfather\nthat first apeared in Stan Jones' 1977\nComplete Barguide\n. How could I update this to modern standards and call it the Bar Boss? Switching the Bourbon to rye and making it more complex as a split base with mezcal (as well as including it as a nod to the competition's sponsors) was a first step. The second was making the amaretto component more dynamic with Cynar; despite never having had both amaretto and Cynar in a cocktail before, I knew that both rye and mezcal make excellent partners with it. Adding in Angostura and mole bitters to complement the rye and mezcal, respectively, was a final touch.\nOnce prepared, the Bar Boss greeted the senses with nutty, cherry, and hint of smoke aromas. Next, caramel and almond notes on the sip led the way to rye, funky vegetal, and nutty flavors on the swallow with a chocolate and smoke finish. My major regret when making this drink was that I posted it on\nInstagram\nwith #barboss and related hashtags used in the competition which garnered me a lot of bot activity for over a week asking for my voting link in my DMs and leaving comments on the post (I deleted all but the first one though).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3N6nfQsd02u_vOZyzWQ6zQsTyAQ2tkIaVEUN8JR8fhwY2l6RNgasnfqx0b56OK1_BkqaqrPKbRCJNAh4TflGMZnLD3-uH8axYsv6FfKM_uZGgYDDJM0p32h2X2ZdY3FP3PeXEKphjV1hrZ-fBYTzO0v1muCPCdWuZYIuRDkoyb51m3e-vnJ7a4SlhCBYw/s320/barboss_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjtpiYeIztyJNrKmRmlB-S7g5PjZzTb1iWio1hPxcrKvaW5F0iEIYGEws9R6lrRjsiBdtSu0sz-flANjhxADTlF2NwWIhC7Hs30VMB1bJvLFy_ZOCAwhlp4n5lVYu03hxYqX6lksZctEZRh9T6LSGXMcbQcM_gJxYQyhJxP0sBej_DNzrfPnxh9GT9c-r/s320/stanjones_barboss_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3N6nfQsd02u_vOZyzWQ6zQsTyAQ2tkIaVEUN8JR8fhwY2l6RNgasnfqx0b56OK1_BkqaqrPKbRCJNAh4TflGMZnLD3-uH8axYsv6FfKM_uZGgYDDJM0p32h2X2ZdY3FP3PeXEKphjV1hrZ-fBYTzO0v1muCPCdWuZYIuRDkoyb51m3e-vnJ7a4SlhCBYw/s800/barboss_ig400.jpg", "comment_count": 0 }, { "title": "internet famous", "url": "https://cocktailvirgin.blogspot.com/2023/12/internet-famous.html", "published": "2023-12-20T08:00:00.041-05:00", "updated": "2023-12-20T08:00:00.132-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Shift Drinks", "year": null }, "categories": [ "aquavit", "bitters (Peychaud's)", "maraschino", "pamplemousse", "rum (white)" ], "ingredients": [ "1 1/2 oz White Rum (Privateer Tres Aromatique Overproof)", "1/2 oz Pamplemousse Grapefruit Liqueur (St. Elder)", "1/2 oz Brenevin (Linie Aquavit)", "1/8 oz Maraschino (Luxardo)", "2 dash Peychaud's Bitters", "1 dash Saline (3 drop 1:4 Saline Solution)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz White Rum (Privateer Tres Aromatique Overproof)\n1/2 oz Pamplemousse Grapefruit Liqueur (St. Elder)\n1/2 oz Brenevin (Linie Aquavit)\n1/8 oz Maraschino (Luxardo)\n2 dash Peychaud's Bitters\n1 dash Saline (3 drop 1:4 Saline Solution)\nStir with ice, strain into a coupe, and garnish with a grapefruit twist.\nTwo Wednesdays ago, I returned to the online recipe flashcard set for Portland's Shift Drinks and spotted the Internet Famous. Its aquavit-Maraschino combination reminded me of how well it worked in recipes like the\nBohemia\nand\nArgyle\n, so I was curious to give this one a go. Here, the Internet Famous proffered a grapefruit and cherry bouquet to the nose. Next, cherry notes on the sip uncovered rum, cherry, caraway, grapefruit peel, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS0XzmO1m34ftZKsIg0JeZIFN_vxTYIgUfJ8PuYdZUOC4ZK5hhRdXAfv_TnFtRqkf7_O4b1DuH8ovUjx1wV96ioH_Gp-Bynno3VZz7JYXVDD0L27mGp-2tREDJ-9xMGC0cFLYSXUcEkNgaVTw0gDu1wGTyOExnHsBYUbT-6kUb4DQADLKyWFBYzPe7lsp/s320/internetfamous_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS0XzmO1m34ftZKsIg0JeZIFN_vxTYIgUfJ8PuYdZUOC4ZK5hhRdXAfv_TnFtRqkf7_O4b1DuH8ovUjx1wV96ioH_Gp-Bynno3VZz7JYXVDD0L27mGp-2tREDJ-9xMGC0cFLYSXUcEkNgaVTw0gDu1wGTyOExnHsBYUbT-6kUb4DQADLKyWFBYzPe7lsp/s800/internetfamous_ig400.jpg", "comment_count": 0 }, { "title": "five points", "url": "https://cocktailvirgin.blogspot.com/2023/12/five-points.html", "published": "2023-12-21T08:00:00.040-05:00", "updated": "2023-12-21T08:00:00.139-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jeremy Thompson", "source": "Raines Law Room", "year": null }, "categories": [ "amaro", "applejack", "apricot liqueur", "bitters (Angostura)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Applejack (Laird's Bonded)", "1/2 oz Apry (Rothman & Winter Orchard Apricot Liqueur)", "1/2 oz Amaro Ramazzotti", "1/4 oz Dry Vermouth (Noilly Prat)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist and cherry.", "body_text": "1 1/2 oz Applejack (Laird's Bonded)\n1/2 oz Apry (Rothman & Winter Orchard Apricot Liqueur)\n1/2 oz Amaro Ramazzotti\n1/4 oz Dry Vermouth (Noilly Prat)\n2 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with an orange twist and cherry.\nTwo Thursdays ago, I ventured back to the Raines Law Room online recipe flashcards and found the Five Points that was different from the other\nFive Points\non here that was created at Death & Co. This tribute to the legendary 19th century Lower Manhattan neighborhood was instead crafted by Jeremy Thompson and featured Ramazzotti that he utilized well in his\nRagtime\nbut paired here with apricot liqueur akin to Eric Alperin's\nSkid Row\ninstead of Aperol. In the glass, the Five Points presented an orange, apple, and apricot nose. Next, caramel and orchard fruit on the sip progressed into apple, root beer herbal, apricot, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvTlxRufEEiWvKcq-Kg0SwUBc-7E98C6aLTZE0QNACOwl8D6Dgn_tDU4Zlu4L2_agkI9ar81zWBslxVegH1bvfS-EGMi7xsEOEdRCIG4nCnNcSdjhwXnwenIDxbmEcRit9OyQxjn2k3bNHeq-0plaXzz1E5-_Hr282rQOVUIeG3Bj1-7xQc83rBzevKLB/s320/fivepoints_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvTlxRufEEiWvKcq-Kg0SwUBc-7E98C6aLTZE0QNACOwl8D6Dgn_tDU4Zlu4L2_agkI9ar81zWBslxVegH1bvfS-EGMi7xsEOEdRCIG4nCnNcSdjhwXnwenIDxbmEcRit9OyQxjn2k3bNHeq-0plaXzz1E5-_Hr282rQOVUIeG3Bj1-7xQc83rBzevKLB/s800/fivepoints_ig400.jpg", "comment_count": 0 }, { "title": "tijuana pipe dream", "url": "https://cocktailvirgin.blogspot.com/2023/12/tijuana-pipe-dream.html", "published": "2023-12-22T08:00:00.022-05:00", "updated": "2023-12-22T08:00:00.140-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alise Moffatt", "source": "Shift Drinks", "year": 2016 }, "categories": [ "bitters (orange)", "kahlua", "scotch", "suze", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Aveze Gentian Liqueur (Suze)", "1/4 oz Kahlua Coffee Liqueur", "1/4 oz Bank Note Scotch (Cutty Sark Prohibition)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Aveze Gentian Liqueur (Suze)\n1/4 oz Kahlua Coffee Liqueur\n1/4 oz Bank Note Scotch (Cutty Sark Prohibition)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Fridays ago, I found my evening's libation called the Tijuana Pipe Dream in the online recipe flashcard set for Portland's Shift Drinks bar. The recipe by Alise Moffatt posted there was confirmed via a 2016\nPaste Magazine\narticle; however, the article lacked the orange bitters listed in the flashcard. Alise was quoted in the article describing the cocktail as, \"The wood notes from the reposado tequila play with the high, bright herbs from the Avèze and almost create the taste of a dewy wooden morning... The cocktail starts off big, bright and herbaceous, and then finishes with a subtle, warm vanilla kiss.\" Once prepared, the Tijuana Pipe Dream led off with a lemon and gentian vegetal bouquet. Next, a semi-sweet sip gave way to tequila, herbal-bitter gentian, coffee, and hints of smoke on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_tpjj4f_J3qkhCiAhqradgh-r_kQdmjyHcLvaIqabNU6OOHijplsvXXo9ZYn1hWSFQZhNAlExEak6No3ZZ6WUFott2BYB6-YjmCtHwz8mcDYj-U76g-2YZKWGfhOcXRN_DU6PEng7FnaywbwlIEpGEobGylZLlIrTfFuFjVAhaTyB1jdozUJDTkIpN96/s320/tijuanapipedream_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_tpjj4f_J3qkhCiAhqradgh-r_kQdmjyHcLvaIqabNU6OOHijplsvXXo9ZYn1hWSFQZhNAlExEak6No3ZZ6WUFott2BYB6-YjmCtHwz8mcDYj-U76g-2YZKWGfhOcXRN_DU6PEng7FnaywbwlIEpGEobGylZLlIrTfFuFjVAhaTyB1jdozUJDTkIpN96/s800/tijuanapipedream_ig400.jpg", "comment_count": 0 }, { "title": "reverend wise", "url": "https://cocktailvirgin.blogspot.com/2023/12/reverend-wise.html", "published": "2023-12-23T08:00:00.061-05:00", "updated": "2023-12-23T08:00:00.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": 2017 }, "categories": [ "#loyalnine", "*original", "absinthe", "gin", "honey", "lime juice", "simple syrup (cinnamon)", "swedish punsch" ], "ingredients": [ "1 3/4 oz Privateer Gin (made here with Beefeater)", "1/2 oz Lime Juice", "1/4 oz Kronan Swedish Punsch", "1/4 oz Cinnamon Syrup", "1/4 oz Honey Syrup", "6 drop Absinthe (St. George)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wheel.", "body_text": "1 3/4 oz Privateer Gin (made here with Beefeater)\n1/2 oz Lime Juice\n1/4 oz Kronan Swedish Punsch\n1/4 oz Cinnamon Syrup\n1/4 oz Honey Syrup\n6 drop Absinthe (St. George)\nShake with ice, strain into a coupe glass, and garnish with a lime wheel.\nTwo Saturdays ago, I needed to look up my old Hot Buttered Rum recipe (not the edited\nversion\nbut the one with the piccalilli spices) in my Loyal Nine recipe development notebook. Afterwards, I began flipping through and spotted the Reverend Wise that I created at Loyal Nine in early 2017. I named this spiced Gimlet of sorts after a politically active reverend who protested British taxation during the Colonial era which matched the restaurant name's theme. Wise lived up north in Ipswich which was a great tie-in with the Privateer Gin distilled there that I used for this drink of the day. Above is the photo from nearly 7 years ago, and below, is a photo from my recent revisitation.\nIn the glass, the Reverend Wise preached a lime, cinnamon, pine, and anise aroma. Next, lime, honey, and caramel on the sip transitioned to gin, cinnamon, tea, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMMWKZGBWZSXf60u9QSdW0z3Kn-UE4mSQukEVYnaZxtO8OlH6gfhEgS-81Xig8NSD0gOEyv1uvvdH26fx61UJ6DqSmi_Pfh0hFCunHQsCe2XB70ew9iwyGBHTzyhyMLLVcGJDmp-fgdQr3jTmtOb0oBGO9lDmcaki9bOinaklwo611Kl1B8u68PQa3CGM/s320/reverendwise_L9_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKBaTSQe9daFLojZdNaSBZfqdahWn6gOEAhRkko-1NhjFaxwFNyZgXtAkM5K5BxZNFyhwZPe3-X84BQxsUw9q8BQ-0dqCGIVYUTaCvrlfc08nuPVf1E9aE-K-vIX4AXHUTAXHTAIcEoD6Wt1pDNG7nbwpogN5Cw-FEcT9wA4OT59ESS-Exii0EqiIynQ3/s320/reverendwise_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMMWKZGBWZSXf60u9QSdW0z3Kn-UE4mSQukEVYnaZxtO8OlH6gfhEgS-81Xig8NSD0gOEyv1uvvdH26fx61UJ6DqSmi_Pfh0hFCunHQsCe2XB70ew9iwyGBHTzyhyMLLVcGJDmp-fgdQr3jTmtOb0oBGO9lDmcaki9bOinaklwo611Kl1B8u68PQa3CGM/s800/reverendwise_L9_400.jpg", "comment_count": 0 }, { "title": "blackbeard", "url": "https://cocktailvirgin.blogspot.com/2023/12/blackbeard.html", "published": "2023-12-24T08:00:00.043-05:00", "updated": "2023-12-24T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "John Dory Oyster House", "year": null }, "categories": [ "cynar", "vermouth (dry)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye (Old Overholt 86°)", "1/2 oz Dolin Sweet Vermouth (Cocchi)", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a coupe. No garnish was mentioned but a lemon twist seemed right here given the Perfect structure.", "body_text": "1 1/2 oz Old Overholt Rye (Old Overholt 86°)\n1/2 oz Dolin Sweet Vermouth (Cocchi)\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Cynar\nStir with ice and strain into a coupe. No garnish was mentioned but a lemon twist seemed right here given the Perfect structure.\nTwo Sundays ago after my bar shift, I decided to make the Blackbeard from the John Dory Oyster House in Manhattan that read like a Perfect\nLittle Italy\n. I sourced the recipe from online flashcards, and it was created sometime between the restaurant opening in 2010 and its appearance in a menu photo on\nYelp\nin 2015. Once prepared, the Blackbeard welcomed the nose with lemon and vegetal aromas. Next, caramel and grape notes on the sip gave way to rye and bitter herbal flavors on the swallow. Overall, with the dry vermouth in the mix, it came across as more aggressive and bitter and less rounded than a Little Italy.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fG9WM7DjwxaiUIB5iV-hBJdzjtLfPoxAhekxT-yRsivdx9de09LpImTYGjkBdQa7Q_ZGwU3JoXzp74t1OJs0fWc6pxYAA_XE5yQPFKcLIzZa0OHU6vbpQODucxkTleVn0Jqe3vl3w1ThZrLa0Xs-Yrjt0pXK2YisfW0l25bD5IJIUgn2OjBSAsf4GKRN/s320/blackbeard_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fG9WM7DjwxaiUIB5iV-hBJdzjtLfPoxAhekxT-yRsivdx9de09LpImTYGjkBdQa7Q_ZGwU3JoXzp74t1OJs0fWc6pxYAA_XE5yQPFKcLIzZa0OHU6vbpQODucxkTleVn0Jqe3vl3w1ThZrLa0Xs-Yrjt0pXK2YisfW0l25bD5IJIUgn2OjBSAsf4GKRN/s800/blackbeard_ig400.jpg", "comment_count": 0 }, { "title": "the five elements", "url": "https://cocktailvirgin.blogspot.com/2023/12/the-five-elements.html", "published": "2023-12-25T08:00:00.062-05:00", "updated": "2023-12-25T08:00:00.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "batavia arrack", "cognac", "lemon juice", "punt e mes", "simple syrup (other)" ], "ingredients": [ "3/4 oz Cognac (Du Peyrat Selection)", "3/4 oz Batavia Arrack (von Oosten)", "1/2 oz Punt e Mes", "1/2 oz Chinese Five Spice Syrup (*)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a cinnamon stick.", "body_text": "3/4 oz Cognac (Du Peyrat Selection)\n3/4 oz Batavia Arrack (von Oosten)\n1/2 oz Punt e Mes\n1/2 oz Chinese Five Spice Syrup (*)\n1/2 oz Lemon Juice\nShake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a cinnamon stick.\n(*) Chinese five spice syrup: 1 tsp Chinese five spice powder, 1/3 cup sugar, 1/3 cup water. Heat the spices in a pan until they become fragrant. Add sugar and water, stir, and bring to a boil. Turn off the heat, let sit covered for 15 minutes, strain through a coffee filter, bottle, and refrigerate.\nAfter spotting Misty Kalkofen's\nJoe's Fashion\nthat paired Punt e Mes with Chinese five spice syrup, I decided to tinker. I opted for the spirits mix from the\nBombay Government Punch\nof Cognac and Batavia Arrack to make a drink split between ingredients from the East and the West. Since it felt very punch like, I dubbed this the Five Elements – partly because the recipe had that many ingredients but also because the word 'punch' may derive from the Hindi word 'panch' meaning five: spirit, citrus, sugar, spice, and water. Once prepared, the Five Elements greeted the nose with Cognac, apple, and cinnamon aromas. Next, lemon, honey, roast, and grape notes on the sip sailed into Cognac, dry funky Batavia Arrack, herbal, and spice including star anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYS-cpySMyH9K1vhDYYm6wfWBPu9eLphXtVvrR0fkfpWXzSNPoIR6w1PXkuh6hpHqNtKMriEs_-5diixmeqXg6pcBAzJUEyHabdCNyQoU3El-XeaIMK64ZxSAt16VeaPypNn9lYFksJ4HE84m8nUZVAg8lh6vGgCqVThq43DBpvBJA9S-zBrOb7bnPf_qG/s320/fiveelements_ig400b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYS-cpySMyH9K1vhDYYm6wfWBPu9eLphXtVvrR0fkfpWXzSNPoIR6w1PXkuh6hpHqNtKMriEs_-5diixmeqXg6pcBAzJUEyHabdCNyQoU3El-XeaIMK64ZxSAt16VeaPypNn9lYFksJ4HE84m8nUZVAg8lh6vGgCqVThq43DBpvBJA9S-zBrOb7bnPf_qG/s800/fiveelements_ig400b.jpg", "comment_count": 0 }, { "title": "hard times", "url": "https://cocktailvirgin.blogspot.com/2023/12/hard-times.html", "published": "2023-12-26T08:00:00.054-05:00", "updated": "2023-12-26T08:00:00.138-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Kyle Marshall", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "absinthe", "amaro", "bitters (Angostura)", "chartreuse (yellow)", "genever", "kahlua" ], "ingredients": [ "1 1/2 oz Barrel-Aged Bols Genever", "1 oz Borghetti Espresso Liqueur", "1/2 oz Yellow Chartreuse", "1/2 oz Angostura Bitters", "1/4 oz Amaro Braulio" ], "instructions": "Stir with ice, strain into a Nick & Nora in an ashtray, and garnish with a flamed spritz of absinthe.", "body_text": "1 1/2 oz Barrel-Aged Bols Genever\n1 oz Borghetti Espresso Liqueur\n1/2 oz Yellow Chartreuse\n1/2 oz Angostura Bitters\n1/4 oz Amaro Braulio\nStir with ice, strain into a Nick & Nora in an ashtray, and garnish with a flamed spritz of absinthe.\nTwo Tuesdays ago, I ventured down to Backbar for their new Mixtape-themed menu. The drink which called out to me was the Hard Times by Kyle Marshall that was inspired by Ray Charles' 1961 lesser-known track \"Hard Times (No One Knows Better Than I)\". Backbar's\nInstagram\nlater described, \"It's bitter and a little intense like a good blues song should be. It also has Bols Genever and Caffè Borghetti because apparently Ray Charles required black coffee and a shot of Genever before ever gig as part of his contract.\" The one that bartender Peyton Ligon made for me began with anise, caramel, and clove aromas on the nose. Next, caramel and roast flavors on the sip slid into malty, coffee, pine, herbal, and roast flavors on the swallow. Overall, the combination was stunning, but it seemed to lose some cohesiveness as it warmed up. When I mentioned that to Peyton, he commented that they were toying with serving it on the rocks but ended up serving it up instead of having it diluted more over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2WZYDw2TTWsEpByUqED_oxDWnfNMPE0ZihEf0rwormXtId6cXgcRjGBf8n37A5zxN8CClNsOuQUinaMLMMG06bBY1ZGFybzf-SHB99TvKED7XX_QxiB30R86sHpaRwjYEhwjBwW3Qsm1XXQS8aaCX2JdjzYtiTXscCWmZ6lRxsMTmVWN4rTVIh_aOxHY/s320/hardtimes_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2WZYDw2TTWsEpByUqED_oxDWnfNMPE0ZihEf0rwormXtId6cXgcRjGBf8n37A5zxN8CClNsOuQUinaMLMMG06bBY1ZGFybzf-SHB99TvKED7XX_QxiB30R86sHpaRwjYEhwjBwW3Qsm1XXQS8aaCX2JdjzYtiTXscCWmZ6lRxsMTmVWN4rTVIh_aOxHY/s800/hardtimes_ig400.jpg", "comment_count": 0 }, { "title": "blank shooter", "url": "https://cocktailvirgin.blogspot.com/2023/12/blank-shooter.html", "published": "2023-12-27T08:00:00.035-05:00", "updated": "2023-12-27T08:00:00.127-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Lion's Share", "year": 2014 }, "categories": [ "bitters (other)", "fernet-branca", "honey", "lemon juice", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Lemon Juice", "3/8 oz Honey Syrup", "3/8 oz Cinnamon Syrup", "1/4 oz Fernet Branca", "2 dash Peach Bitters (Fee's)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lemon twist (orange twist).", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Lemon Juice\n3/8 oz Honey Syrup\n3/8 oz Cinnamon Syrup\n1/4 oz Fernet Branca\n2 dash Peach Bitters (Fee's)\nShake with ice, strain into a coupe, and garnish with a lemon twist (orange twist).\nTwo Wednesdays ago, I returned to the online recipe flashcard set from Lion's Share in San Diego and opted for the Blank Shooter as a Gold Rush with cinnamon-Fernet flavors accents. I was able to find the drink listed on a\nYelp\nmenu photo from 2014 but could not find much more information about it. In the glass, the Blank Shooter proffered an orange, cinnamon, honey, and herbal bouquet. Next, lemon and honey notes on the sip flowed into rye, gentian, cinnamon, and menthol flavors on the swallow with a lemon-peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRKeuBDrP09-ZTyZ-eModrQBB7LKIk-89GY8SgdSie7b4aixKww4M-A7dTj0ok5aRMmrSOFlUE5_N8CiwQ_8GubAVgfI1ROpUGZm_S0h-ZQv0C9w_XUyFHrniSX1VpeiiupnFfSHXRlU-Nfgfz-SQmdBrMaZgUgfQi8n_vYSUqHDH8t0kquW3e6tAAE3e/s320/blankshooter_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRKeuBDrP09-ZTyZ-eModrQBB7LKIk-89GY8SgdSie7b4aixKww4M-A7dTj0ok5aRMmrSOFlUE5_N8CiwQ_8GubAVgfI1ROpUGZm_S0h-ZQv0C9w_XUyFHrniSX1VpeiiupnFfSHXRlU-Nfgfz-SQmdBrMaZgUgfQi8n_vYSUqHDH8t0kquW3e6tAAE3e/s800/blankshooter_ig400.jpg", "comment_count": 0 }, { "title": "lucino's delight", "url": "https://cocktailvirgin.blogspot.com/2023/12/lucinos-delight.html", "published": "2023-12-28T08:00:00.040-05:00", "updated": "2023-12-28T08:00:00.143-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co. Book", "year": 2007 }, "categories": [ "amaro", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "2 oz Beefeater Gin", "3/4 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/4 oz Luxardo Maraschino", "1/4 oz Amaro Lucano" ], "instructions": "Stir with ice and strain into a coupe.", "body_text": "2 oz Beefeater Gin\n3/4 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/4 oz Luxardo Maraschino\n1/4 oz Amaro Lucano\nStir with ice and strain into a coupe.\nI recently bought a bottle of Amaro Lucano, and for a first use of it, I made Lucino's Delight from the first\nDeath & Co. Book\n. The recipe was created by Phil Ward in 2007 as a gin drink akin to the\nMontmartre\nor a gin Brooklyn, and it was reminscent of Phil's Bushwick with rye that was similar to the\nBlue Collar\nor the original 1908 Brooklyn with sweet vermouth. In the glass, Lucino's Delight shared an orange and nutty cherry bouquet to the senses. Next, caramel and grape on the sip led into gin, orange, and cherry flavors on the swallow. Indeed, the elegant flavors and balance here reminded me of Chuck Taggart's\nHoskins\nwhich was a pleasant surprise.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2pMfwZ8L2lmZLZ9VumushXa4RwvWVhA6CqreiCoqzmT-aLu96mLsIiHmkgXHAG3SfRxTCrd-WifdkkVtlkt8rOfB2XV4Dd2254fhwitbpXfQ7zfte1UL9L7oDkYPzsdwHdSdhVqoD261xKOqz7CpqtfYAVEc6Qogw1ib_cYDc7aEsZ1iFhuh147Axs_s/s320/lucinosdelight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2pMfwZ8L2lmZLZ9VumushXa4RwvWVhA6CqreiCoqzmT-aLu96mLsIiHmkgXHAG3SfRxTCrd-WifdkkVtlkt8rOfB2XV4Dd2254fhwitbpXfQ7zfte1UL9L7oDkYPzsdwHdSdhVqoD261xKOqz7CpqtfYAVEc6Qogw1ib_cYDc7aEsZ1iFhuh147Axs_s/s800/lucinosdelight_ig400.jpg", "comment_count": 0 }, { "title": "jungle boulevard", "url": "https://cocktailvirgin.blogspot.com/2023/12/jungle-boulevard.html", "published": "2023-12-29T08:00:00.046-05:00", "updated": "2024-01-03T12:12:50.476-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Craft & Commerce", "year": 2017 }, "categories": [ "campari", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Plantation Stiggins' Fancy Pineapple Rum", "1/2 oz Hamilton's Jamaican Pot Still Black Rum (1/4 oz Coruba + 1/4 oz Smith & Cross)", "3/4 oz Campari", "3/4 oz Sweet Vermouth (Cocchi)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Plantation Stiggins' Fancy Pineapple Rum\n1/2 oz Hamilton's Jamaican Pot Still Black Rum (1/4 oz Coruba + 1/4 oz Smith & Cross)\n3/4 oz Campari\n3/4 oz Sweet Vermouth (Cocchi)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Fridays ago, I was perusing a set of online recipe flashcards for Craft & Commerce in San Diego when I came across the Jungle Boulevard. The recipe reminded me of a\nRight Hand\nwith pineapple and dark Jamaican rum as the spirits and without the mole bitters (and of course the name suggests a rum Boulvardier), and it appeared on menus captured in\nYelp\nphotos between 2017 and 2019. Once assembled, the Jungle Boulevard wafted to the nose with orange oil over caramel and dark orange aromas. Next, grape and caramel notes on the sip uncovered pineapple, rum, caramel, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPz78IIAoPpO2LdrEVGFhmHyYoVLuJaFU9LftI_V-VE8zPRntsBVkMD7YFSoYourrPyOgtjXcxojSeg2NOm-PiyYVajYbSZcen_gU1tEK2OEEGlW3K674bQjXOl4P8HXawSSkJOiWVLE5DArMDuzzkcS_EHa97W4pwOiLOcR4cKMMFQCIqmoi7o7Mk72yq/s320/jungleboulevard_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPz78IIAoPpO2LdrEVGFhmHyYoVLuJaFU9LftI_V-VE8zPRntsBVkMD7YFSoYourrPyOgtjXcxojSeg2NOm-PiyYVajYbSZcen_gU1tEK2OEEGlW3K674bQjXOl4P8HXawSSkJOiWVLE5DArMDuzzkcS_EHa97W4pwOiLOcR4cKMMFQCIqmoi7o7Mk72yq/s800/jungleboulevard_ig400.jpg", "comment_count": 0 }, { "title": "potential threat", "url": "https://cocktailvirgin.blogspot.com/2023/12/potential-fresh.html", "published": "2023-12-30T08:00:00.040-05:00", "updated": "2024-12-28T00:04:17.391-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Raines Law Room", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "mezcal", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Rittenhouse)", "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Benedictine", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/4 oz Rye Whiskey (Rittenhouse)\n3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Benedictine\n3 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I returned to the Raines Law Room online flashcard sets, and I decided to make the Potential Threat that I held off mixing up before as I could not confirm it via\nYelp\nor an article. However, it was in three different flashcard sets, and it was like a\nPreakness\nwith mezcal added or a\nSforzando\nwith sweet instead of dry vermouth, so it sounded like something that I was desiring that night. Once prepared, the Potential Threat opened up with orange, grape, and smoke aromas. Next, grape on the sip transformed into rye, smoky vegetal, herbal, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvPUN82DmMxFw_vw0DXBujDg-2WKnqVxP-IMZQ7R7CS8X6ABPw-uGBBcHO2e4ZvUJhFkZKc-PX-i1AfiSwu7H8bDarAEkVeKyALxiHGYnnhqhoGaW-_RJURKfj8WN0Mizw9qNHLf49KIuLdC5vCjVmVB7ac-oTTyOqnTSD9wPb9491JyEzyPggSf-ibYX/s320/potentialfresh_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvPUN82DmMxFw_vw0DXBujDg-2WKnqVxP-IMZQ7R7CS8X6ABPw-uGBBcHO2e4ZvUJhFkZKc-PX-i1AfiSwu7H8bDarAEkVeKyALxiHGYnnhqhoGaW-_RJURKfj8WN0Mizw9qNHLf49KIuLdC5vCjVmVB7ac-oTTyOqnTSD9wPb9491JyEzyPggSf-ibYX/s800/potentialfresh_ig400.jpg", "comment_count": 0 }, { "title": "double dutch", "url": "https://cocktailvirgin.blogspot.com/2023/12/double-dutch.html", "published": "2023-12-31T08:00:00.038-05:00", "updated": "2023-12-31T08:00:00.127-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "NoMad", "year": 2012 }, "categories": [ "bitters (mole)", "creme de cacao", "genever", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Bols Genever (Bols Genever Barrel Aged)", "1 oz Dolin Blanc Vermouth", "1/2 oz Sombra Mezcal (Peloton de la Muerte)", "1/4 oz Crème de Cacao (Bols)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Bols Genever (Bols Genever Barrel Aged)\n1 oz Dolin Blanc Vermouth\n1/2 oz Sombra Mezcal (Peloton de la Muerte)\n1/4 oz Crème de Cacao (Bols)\n2 dash Mole Bitters (Bittermens)\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, I was scanning through a collection of online recipe flashcards from the NoMad and spotted the Double Dutch. I was getting discouraged since I could not find the drink on any\nYelp\nor\nGoogleMaps\nmenu photo or review, but I later found it mentioned in a 2012 blog post about Eleven Madison Park which was in the same restaurant group as the NoMad. I have had Genever and mezcal in a trio of drinks before – the\n1820\n,\nSmokey Hollander\n, and\nSmokey the Pear\nall with citrus – so I was curious to try this straight spirits number. Once prepared, the Double Dutch showcased a malty, floral, vegetal, and hint of smoke aroma. Next, a white grape sip transitioned to malty, smokey, vegetal, and chocolate-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxbhkB4FS5y5B037w_knvEnp9hQ6zF-xccl7w8UKse3lJyzXaV0wRgzKv50jsnfG-x1wzlBiU05si7YZfrcBwGf2WkqVrH9dFqUzD4aIaawQLQbTneYYNUpAa-kj6zR0yUSN_Fjvg2l6BJvs5ZVeFy27evIt4jf-vQne9AF4LZr_z2deUn2cZJjXodmYq/s320/doubledutch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxbhkB4FS5y5B037w_knvEnp9hQ6zF-xccl7w8UKse3lJyzXaV0wRgzKv50jsnfG-x1wzlBiU05si7YZfrcBwGf2WkqVrH9dFqUzD4aIaawQLQbTneYYNUpAa-kj6zR0yUSN_Fjvg2l6BJvs5ZVeFy27evIt4jf-vQne9AF4LZr_z2deUn2cZJjXodmYq/s800/doubledutch_ig400.jpg", "comment_count": 1 }, { "title": ":: fred's top 10 cocktail moments of 2023 ::", "url": "https://cocktailvirgin.blogspot.com/2023/12/freds-top-10-cocktail-moments-of-2023.html", "published": "2023-12-31T09:00:00.404-05:00", "updated": "2023-12-31T09:00:00.156-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "frederic", "source": "Edible Boston and Edible Worcester", "year": 2023 }, "categories": [ "*yearend" ], "ingredients": [ "1. Did some writing." ], "instructions": "muddler", "body_text": "Back in 2010, someone asked what my favorite cocktail that year was, and I decided not only to start a list of my favorite drinks, but I decided to list the top moments of the previous 12 months. So to continue with the tradition, here is the 14th annual installment:\n1. Did some writing.\nBesides coming in at just over 360 posts this year (it adds up to under a post a day due to my week away in Oaxaca), I finished up my fourth and final article for\nEdible Boston\nand\nEdible Worcester\nwith a tribute to a Spring-time generated ingredient that is often associated with Fall and Winter flavors with my treatise\nLove and Maple Syrup\n. I included tales of our adventures to local maple syrup farms, a mention of Robin Wall Kimmerer's\nBraiding Sweetgrass\nthat I read for Camper English's book club, and three cocktails of mine using that very New England sweetener. Overall it was not only an honor but a fun one to take a trip around the sun and think about seasonality in what we drink as I covered herbs and Smashes, apples, and hearty egg drinks in the prior three seasons.\n2. Gave some talks.\nIn January, I traveled to Oaxaca, Mexico, to spend a week with the Convite brand. One of the requirements besides doing two guest shifts at their bar was to give a master class. The class I gave was on\nMindful Bartending\nbased off of things I learned from Gary Regan, life experiences, and other resources, and I gave this to a room full of 30 young bartenders (and translated into Spanish by Chicago bartender Jorge Vallejo who joined me on this adventure). I also took questions and transcribed my response to one I fielded on how new bartenders can feel\nless nervous\nat work. The second talk I did was for Boston Rum Week in September entitled \"Rum Choice for Cocktails: How to classify rums, understand their flavors, and use what you've got\". I covered the history of rum classification systems, what it means for cocktails especially as rums change over time and islands diversify their products, how to utilize your collection to make the best drink, and advice on pairing rum with different spirits. Here is a\npromotional interview\nI did, and I uploaded my\nslidedeck\nonto Google Drive.\n3. Appeared on podcasts.\nIn February, the\nBartender at Large\nepisode\nthat I recorded with Erick Castro late last year finally aired. Erick's description was, \"Join us as we sit down with Frederic Yarm, renowned bartender and author from Boston, as we discuss the realities of achieving a work-life balance while managing bars & restaurants. Yarm shares his experiences and insights on how to deal with burnout in the industry. Whether you're a bartender or simply curious about the hospitality world, this episode offers valuable perspectives on balancing work and life.\" I mentioned some of this in last year's\nedition\nof this wrap up. There's also a bonus episode on\nPatreon\nthat covers cocktail blogging and some other topics. And in April, I appeared on an\nepisode\nof\nMy Tiny Bottles\nwhere I talked about the history of the (Old) Mr. Boston distillery and recipe books, my personal history in cocktails and spirits, and finally tasting some vintage schnapps bottles from said distillery. The valuable lesson is don't collect vintage spirits in plastic bottles that allow for evaporation (of liquids and aromatics) not observed nearly as much in glass ones.\n4. The beer world.\nIn April, I had the chance once again to volunteer for the NERAX cask beer festival for the first time since 2019. My April 2020 volunteer date along with a trip to Kentucky for the Angel's Envy national Whiskey Guardian gathering and to Pittsburgh for the USBG regional meeting were a trio of canceled plans, so it was good to spend time drinking and serving cask beer amongst fellow beer nerds. Over the course of the year, my beer app tells me that we checked into 97 breweries and 1 cidery taproom. Some noteable visits include a goodbye session at Bone Up who lost their lease, two in Oaxaca: La Santisima Flor de Lupulo and Oaxaca Brewing Co., and great first time visits to spots like Czar's Brewing, the Brewery at Four Star Farms, Brockton Beer Co. (pictured below), Kettlehead, Vulgar, and Independent Fermentations. One of my bar guests asked if I request Sundays off to go to church, and I replied that no, my Sunday vibe is brewery tap rooms and Cribbage. Yes, this year, I learned how to play Cribbage, bought a board, and taught my wife.\n5. Was quoted a bit.\nThe year started with an article on the\nAppetizer à l’Italienne\nin\nImbibe Magazine\n– a Fernet-laden recipe that found a home at Drink in Boston over a century after being published in William Schmidt's\nThe Flowing Bowl\nin 1892 and not served at many other places. Al Sotack included my Fleming Fizz of a Penicillin crossed with a French 75 in his\nEpicurious\narticle\nabout Scotch cocktails (the drink was published on that site in December 2020).\nUPROXX\nused me as a bartender voice in their articles on\nSpring bock beers\n,\nSpring Lagers\n,\ndouble dry-hopped IPAs\n,\nEast coast IPAs\n,\n\"light\" beers\n, desert island\npilsners\n,\nunderrated breweries\n, desert island\nIPAs\n,\nsour beers\n, and\nOktoberfest\nbeers. My opinion was utilized for best\nmuddler\nfor\nWineEnthusiast\n, and I was quoted in\npart 1\n&\npart 2\non\nVinePair\n's \"Two Hundred Years Trending: A Definitive History of the 'Drinks of Summer'\".\n6. Read a little but not as much as I would have liked.\nFor much of 2023, my vision was impaired by a blocked oil duct that caused an eyelid bump and thus an astigmatism that made reading a chore. Eventually, I was able to get an appointment to get it taken care of, and it took me a bit to get back into the reading rhythm. Before it became too tough to read, I made my way through Robert Simonson's\nModern Classic Cocktails\n, Peter Friendlier's\n\"21\": Memoirs of a Saloon Keeper\n, and Philip Greene's\nA Drinkable Feast: A Cocktail Companion to 1920s Paris\n. Afterwards, I read Will Guidara's\nUnreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect\n, Kevin Quigley's\nNew England Tiki\n, and Stephanie Schorow's\nInside the Combat Zone\n. Hopefully 2024 has me hitting the two books per month mark I was reading at one point.\n7. Involved in the USBG.\nThis was my 11th full year of being a member of the USBG (joined in October 2012) and my 5th year as the chapter secretary. I organized two tasting events with distillers, namely Kuleana Rum and Westward Whiskey. Moreover, I organized two distillery tours which gave folks a great behind the scenes view of Privateer and Chattermark distilleries. The bartenders guild also afforded me to sit in on classes on Woodford Reserve, Old Forester, Highland & Speyside Scotches, and pot still Irish whiskey with Teeling. Moreover, the guild organized our local Campari Day of Service at Community Servings where we spent the day helping prep and assembling meals to go to folks in need due to medical conditions in our community (see photo above).\n8. Created some drinks.\n2023 yielded 31 drinks posted onto the blog that I created (two were created during my time at Loyal Nine but I never posted them during my two and half years there between 2015-2017). Some were influenced by my delving into the Milk & Honey family of recipes via the\nBartender's Choice\napp such as the\nKilted Flower\n,\nAnchor-Faced\n, and\nLupe Velez\n. Others, I can track back to Cure and\nRogue/Beta Cocktails\nsuch as the\nDevil's Staircase\nand\nA Kidnapped Drink\n. There were plenty of other influences like the old Green Street with\nThe Five Elements\n, Stan Jones and a mezcal bartender competition with the\nBar Boss\n, and even the\nSavoy Cocktail Book\nwith the\nAs I Lay Dying\n. Hopefully, I find more inspiration in 2024 to savor and learn from to continue my understanding of cocktails.\n9. Expanded my social media outlets.\nBesides the blog and my cocktail\nInstagram\n, I also use\nTwitter\nunder @cocktailvirgin. With\nTwitter\n's uncertain future, I have also expanded to\nMastodon\nwith fredericyarm@better.boston,\nBlueSky\nwith @fredericyarm.bsky.social, and\nThreads\nwith @fredericyarm. I wish that I could be centralized into one platform like in the golden years of\nTwitter\n, but it has not become apparent what platform will become the most useful. Even with all the issues with\nTwitter\n, I have been on there long enough and have amassed a great number of connections (some of whom are still using it) to keep cross-posting my thoughts and links despite the site's issues.\n10. I need to make 2024 more exciting and vibrant so I do not have a problem coming up with a tenth year end list item.\nWhile I did travel in January as part of my post-working at Drink break, I pretty much stayed put for the rest of the year save for day trips. The job search took up the early part of 2024 where I interviewed and staged at a number of places, joined one for a few days before realizing that it was a horrible fit, and eventually landed at Josephine under a mile from my home. When Portland Cocktail Week came around, I turned down my acceptance for it was not a good time for our bar program given some turnover that was happening. There were some cool events that I did go to in town like attending the Hendrick's Floradora launch party at the Herb Lyceum, learning about Drambuie and coffee at the Wig Shop, judging a Daiquiri competition at Shore Leave during Boston Rum Week, hearing Dale DeGroff talk at Equal Measures about his new amaro and apertivo followed by drinks at the new Eastern Standard, and celebrating at Trina's Starlite Lounge's Prohibition Repeal Night event hosted by Josh Childs. There were also some sad ones like saying goodbye to The Boston Shaker store. Finally, there were also some proud moments like the time that a co-worker called out on a Saturday night leaving me to do the busy shift solo, so we brought a server behind the bar to help out, and over the course of a few weeks I trained her into a full time bartender with a bright future ahead of her. I am definitely curious to see what 2024 has in store for me. Cheers y'all!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEvI5FZxi_2aSXDLs61iq9hkjxm0p8zyOdUsS58sCHUGlUGNprrqwa6RFKL515nbySdgptZvaZ7ghhFNdMo80ZePFYEsiDM-w_Lw_qA3z5ETZLJpFVKQQXOMwbxLnItPKVvkcbzyAPaCJABADXutG78mqZRnBEaLSahQqand-bV_owVuodt0BJkdizNZx/s320/mytinybottles_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4s0rbg1SROw-vGU6j0VRSeea2esetOnJt4ODmNlHjDGIo0o9qWAB8_H9ggy1dJPECg9F6kSmeKge8kx-5TGJrGu6k2ClFTDsS-G2RHneEjVwKWcGB3Z8GKSXcoATdrs9Q9-qKcDL5N0Xs53z95vEvAAVdwIQmoTIkUluQuHbuIsqbYvHsDrhd4zZjrg21/s320/brocktonbeer_cribbage_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqyM5Trgqhhbb8MmPnHdS0Sxkt_gfCdH0JQdktTRwlwm6kHwN1uN6zlcSaimlu__x5pXr2WogpVIPSB3vOw-lNGMtXYKecjw36hd3mctqf1mEpXCYi_iBE0i5iP_OCv97bvilrgXZRu7Y8Jnr46FbGaGRqEtnjqII2QA0Tyn85Y9MgHnsmsFwTimGy-IU/s320/camparidayservice_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhmGqwPhPLk7AN7VlnSM0obVvFkeaeoXWBqY36bwcc-Tn2gzwnh8GRMoozr-GDoaySb-T9jLNIFliu1NmNbOhCkzgIY5jCy5aqtfNFkVkuQ4zwLkzbNCyWRwDm7I9LC-TzdI1xRwm6ydf6Db_wjlvdfVE6Wjz3Aq2uAKIovcZLBhKQZytWDb0Q8I9ks8z/s320/nuclearclub_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEvI5FZxi_2aSXDLs61iq9hkjxm0p8zyOdUsS58sCHUGlUGNprrqwa6RFKL515nbySdgptZvaZ7ghhFNdMo80ZePFYEsiDM-w_Lw_qA3z5ETZLJpFVKQQXOMwbxLnItPKVvkcbzyAPaCJABADXutG78mqZRnBEaLSahQqand-bV_owVuodt0BJkdizNZx/s800/mytinybottles_400.jpg", "comment_count": 2 }, { "title": "philadelphia story", "url": "https://cocktailvirgin.blogspot.com/2024/01/philadelphia-story.html", "published": "2024-01-01T08:00:00.045-05:00", "updated": "2024-01-01T08:00:00.140-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chase Mallen", "source": "Raines Law Room", "year": null }, "categories": [ "averna", "bitters (Angostura)", "bitters (other)", "scotch", "st. germain" ], "ingredients": [ "1 1/2 oz Peat Monster Scotch (1 oz Famous Grouse + 1/2 oz Laphroaig 10 Year)", "3/4 oz Averna", "1/2 oz St. Germain (St. Elder)", "2 dash Angostura Bitters", "1 dash Grapefruit Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Peat Monster Scotch (1 oz Famous Grouse + 1/2 oz Laphroaig 10 Year)\n3/4 oz Averna\n1/2 oz St. Germain (St. Elder)\n2 dash Angostura Bitters\n1 dash Grapefruit Bitters (Bittermens)\nStir with ice, strain into a coupe, and garnish with a grapefruit twist.\nTwo Mondays ago, I returned to the Raines Law Room recipe flashcard sets and landed upon the Philadelphia Story created by Chase Mallen and perhaps named after the 1940 Katharine Hepburn movie.\nYelp\nreviews dating back to 2010 mention it, and the combination was very reminiscent of an agave cocktail called the\nMidnight Bouquet\nat Raines Law and attributed by\nPunchDrinks\nto Meaghan Dorman. Once prepared, the Philadelphia Story showcased a grapefruit, peat smoke, and floral bouquet to the nose. Next, caramel and malt notes on the sip fell aside to smoky Scotch, dark herbal-grapefruit, and floral flavors on the swallow with an allspice and peat smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfIH_7inBsnnOyOnNxiN2Gx2UEEDhjGrgKPYdWww5SdbLZnAu0LbhGZeqIFIIahPofRg2diXR2pO0kO81DYfH0WKShk8emXQZQi8hVsD_c6pobwHfBaRRSiZDwATVslPJlNvizu7xzMiaDK34wDUmHHk8LwOkn6V72beVGO6WCBV5Lt78qJdm4fzivcPa/s320/philadelphiastory_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfIH_7inBsnnOyOnNxiN2Gx2UEEDhjGrgKPYdWww5SdbLZnAu0LbhGZeqIFIIahPofRg2diXR2pO0kO81DYfH0WKShk8emXQZQi8hVsD_c6pobwHfBaRRSiZDwATVslPJlNvizu7xzMiaDK34wDUmHHk8LwOkn6V72beVGO6WCBV5Lt78qJdm4fzivcPa/s800/philadelphiastory_ig400.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2023 ::", "url": "https://cocktailvirgin.blogspot.com/2024/01/freds-picks-for-top-cocktails-of-2023.html", "published": "2024-01-01T09:00:00.289-05:00", "updated": "2024-01-01T09:00:00.141-05:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "At the end of 2010, someone asked what my favorite drink of the year was, and I lacked an answer at first for there were so many good options to chose from. My choices were influenced by two factors – tastiness and uniqueness; it had to be both memorable and worth repeating. In past years, I did one post for drinks that I had out at bars and one post for drinks that I had at home; however, as I found myself going out less due to my work schedule and other factors, I cut it down to one post a few years ago. Each month here was selected for when the drink post appeared and not when it was enjoyed (unlike my real time\nInstagram\naccount, I have a two week delay here before it goes live to give myself an ample window to write). Without further ado, here is the fourteenth annual installment of my best drinks for the year with a runner up or two listed.\nJanuary:\nThere were several solid bitter-herbal winners from the\nBartender's Choice\napp and related sources, and I gave the nod to the\nMaravilla\nat Raines Law Room for it reminded me fondly of Misty Kalkofen's Low Rider at Brick & Mortar. For a close second, Michael Madrusan's\n.38 Special\nat Little Branch was a delight; for the other runner-up, the Varnish in L.A. is in that same school, but with an mezcal Bee's Knees feel and a pinch of spice in the\nDahlia's Revenge\n.\nFebruary:\nMy pick for February was an old Franklin Mortgage & Investment Co. drink called the\nCowboy Killer\nby Colin Shearn that was a Scotch Red Hook with Peychaud's Bitters; it was given new life by his old co-worker publishing it in\nEpicurious\n. Getting the nod this month was Rafa Garcia Febles' dark Puritan vibing\nSuffragette\nand a bitter-herbal Old Fashioned, the\nAfrican Flower\n, by Becky McFalls at Little Branch.\nMarch:\nMarch was a tough call for there were lots of amaro-driven delights that I sampled. Toby Maloney's\nPocket Square\nat the Violet Hour as perhaps a Ciociaro and citrus version of his Eeyore's Requiem gets the nod though. For runners-up were a drink with a similar vibe – Chuck Taggart's\nSomething Bitter This Way Comes\ninspired by a trip to the Varnish, and a Paper Plane-like number called\nLost & Found\nfrom the Dandelion Cocktail Bar in Florianópolis, Brazil.\nApril:\nThe two stand outs for April were a pair of rum-herbal-up drinks that share the top spot:\nEl Ratón\nby Matt James at Seattle's Bathtub as a tribute a deadly bull in the ring, and Julie Reiner's\nBridgetown Stomp\nthat she created for Toby Maloney when he visited Lani Kai and that soon became the bar's house Negroni.\nMay:\nTop dog for May was Maison Premiere's Old Tom gin and mezcal Black Manhattan called\nFuture Days\nfeaturing Amaro Abano (which was a new addition to my liquor shelves this year). The two runners-up were Amaro Nonino concepts: Phil Ward's\nWest of East India\nat Mayahuel perhaps named after the Lustau East India Solera Sherry component and Franklin Mortgage Investment Co.'s\nHarry Rag\nwith its Scotch base and Chartreuse flair.\nJune:\nThere were a good number of amaro-accented drinks in June, so it was a tough call, but I'm giving the top spot to the\nIndecent Proposal\nfrom the sadly departed Pouring Ribbons in Manhattan with its Nardini, Cynar, and mint combination. Getting the nod were the dark tropical gin drink, the\nBlue Plate Special\nfrom Atlanta's Paper Plane, and the delightful Benedictine-walnut liqueur combination flavored by Meletti in the\nPine Tavern Road\nat Seamstress in NYC.\nJuly:\nMy new purchase this month was a bottle of Amaro Braulio, and the winner of the batch of recipes that I made using this new toy was the\nAmaro Daiquiri\nwhere Stephanie Andrews at Billy Sunday in Chicago paired Braulio with Sfumato and lime. For runners up in July, Backbar's\nF.R.D.\ncreated by Jenifer Anastasi to protest Florida's governor's actions with this Rum Runner Old Fashioned pictured above and Erick Castro's\nProfessional Courtesy\nat Raised by Wolves as a bitter Marconi Wireless riff were notable.\nAugust:\nMy pick for August was the quirky Cognac-rhum agricole Liberal dubbed the\nPartisan\nat Dutch Kills. Also delightful were the tequila Manhattan accented with Braulio and Yellow Chartreuse, namely the\nInside Job\nby Zac Pease at Manhattan's Attaboy, and the rye-mezcal Manhattan riff, namely the\nTito Puente\nat Blossom Bar pictured below.\nSeptember:\nSeptember was a challenge to sort out with so many great nightcaps that I had after my bar shifts. I gave the top honor to the\nCritical Mass\ncreated at the Burritt Room since it reminded me fondly of a Prospect Park with Chartreuse. Also great were the three part\nStaggerly\nfrom Zig Zag in Seattle and\nTelling Phoebe\nwith smoky and bitter notes from Chantal Tseng at her literary-themed drink series.\nOctober:\nAnother difficult choice to make, but I selected\nA Good Man is Hard to Find\nat Dram for being really quirky yet delicious. Matt Robold's\nJon Hamm's Briefcase\nat 320 Main as a riff on Chris Hannah's Bywater and the\nDead Man's Handle\nby Tiffany Kirk at Miss Carousel as a spicy take on a Pinky Gonzalez (also to show that I did indeed make drinks with citrus is 2023) get honorable mention.\nNovember:\nI decided to make November's picks all about shaken drinks, and the top dog was the\nDoctor's Orders\nas Jillian Vose's Bourbon-apple brandy Tiki-inspired drink at Dead Rabbit. Tyson Buhler's\nLa Trinité\nat Death & Co. with rhum and apple brandy balanced by Suze and honey in a Sour and\nFinding Rose\nby Lucinda Sterling at Little Branch with Cognac, honey, and passion fruit notes were also noteworthy.\nDecember:\nThe drink that I enjoyed enough to make for my chef the next night was the\nDogs Playing Poker\nby Carter Wilsford at Analogue as a mezcal-fruity-bitter number with a great name. Respect given to Kyle Marshall's\nHard Times\nas a tribute to Ray Charles who loved Genever and espresso and\nBlazing Saddles\nat the Eddy in Providence with its smoke and Montenegro-cinnamon accents in Old Fashioned format.\nSome of my favorite creations not mentioned in yesterday's year end round-up:\nI decided to feature six more recipes that I created in 2023 that I either look back fondly on and/or were well received on\nKindred Cocktails\nor\nReddit\n. There were two inspired by the 100 Year Cigar: the\nPainted Lady\nthat took things in a Pink Lady direction and\nDay Old Bread\nutilizing the rye-aquavit combo. The\nClub Garden\ninspired by Eric Alperin's Skid Row and named after a Boston speakeasy and the\nRight Place Wrong Time\nas a mezcal-Cynar take on Chris Hannah's Night Tripper were delights. During my second bar shift in Oaxaca, I did a Ferari (Fernet-Campari) Penicillin of sorts that I dubbed the\nBody Shop\nthat I have made for folks at work. And my Saucy Sue's apple-apricot take on Ran Duan's Father's Advice called the\nListening Room\nwas in my opinion one of the most elegant of my creations this year.\nOverall, it was a good year of drinking even if most of my cocktails were at home instead of out on the town or in distant cities. I was able to narrow down this list of over 300 drinks into 13 bests and 22 runners-up, so in a way, above was my top 10% of 2023. I can't wait to see what 2024 brings. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeOxJs4FB8jETIeWVTWwjyGonvSuLaP9g1GeJN0dpEsoaSzSt8njU8V0E_MCdmS2GsLolaEZyIqAYiVN8BrfQhUItukcPdBCX79OrshPyfzS58V_DWy_puuHPdJ2su1T8mUsNNtkouHdB9ZLFqPzgJp5rynDMN4YO1DhlIsrPm5cpATrQlHVrW5RIGg/s320/africanflower7270.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFKLZ_Sy4whecLT84aQNkilnr9Q-og3g8geoKee4BQZ6Vgs0a7ImXUwfPBA0GInm5d807aP7WxRKXGcWDjW3DyqKxJ8GanpB9cHWE3V3RxdrdDFPChjNOfmfq6vYrndUSBjYahUCedxibSOoQCBnxR_SX68HlFtzIuGQyfDjToq60MrwktBXNNTv6pg/s320/westofeastindia_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBYp-l3mHbAjGatZK-INCK2qWB85xLlsW6hTwb9df4misW4TtMaaFMnfhSc-2MRDM-gImDZmz6hli5HVpdSoVMWrL4-PzQj7qMgtHHgceZg7NzjiCfJoJP1vOrgHlwRSUNp63vxhxg1RyovBB3-WbrbdCZ_MChlE_roLjUaDtv5e-fwfDV8O2JXzPMEIb/s320/frd_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10c2hAJHmCcODGcrQJRIrhHbJnzDxUpejPet9v62Xx72W9pTUOgkT731YfBjAhUMQoOpJX9PD9pTLshNQ_nS9XjNfZQpCBg1v4jHj7NNnrYHHjhis2GFK7_oGhrQ3q7uabCvc1dZDvQIxH_W7Grl9GrFK3CLG56C-LYe4wyryKczPv2RpLyOXuyw-gkp3/s320/titopuente.jpg width=", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEm-PYWPo6ou7nKbTXO2G_3fzCj0zjnG2S8LIWXZ1jaO5RZPn55vy1ivcaqGy53BlMoyzZ-DxezkeVpTg_9BJUDAa4u8Bq7RhEW1UQKsOAfMK3qSTZGjPQOT-Z6hr78b6-TbHzLoGH_Vp8VPiKmRGny0NwC-NMGVT_CnyeDxMq97BQGLT-f70_2m_5l_f/s320/doctorsorders_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDZwT8-YbAAGzd1YEpETilW0sRM0qO8J7StiHWQn8b1_BDI2_jKIO2_m1F2J2O5RKVz4KANU9sQIlpmGZhA0bmu04DNmH_hXWhncmnwkpfGUy6NlSE7fdQDzczss_jNZZVcJWIdGRUykWMNA5_XaBZ4SNkh0uCfcSDm88YekSp9tQEpYpFJof4cp2ju4S/s320/rightplacewrongtime_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJkq66H2S5fXYPZiDTeKUhsqK4X5MuqMhRJTn_z_6XV75HQE8TgpB3wZP6bcSGyS3O1y0tGqJWQBzGMHTJPitnL9r1N1NRzC3fMDzCvXJgy1_bDKxVdCle2jQ_13hr4ca-AcQlpIoZRR4seetYCvA5yBPgDKbA03p3bWHYzhuR4fFVHvKWPtyM6mU5GeG/s320/fredyarm_at_josephine_400trim.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeOxJs4FB8jETIeWVTWwjyGonvSuLaP9g1GeJN0dpEsoaSzSt8njU8V0E_MCdmS2GsLolaEZyIqAYiVN8BrfQhUItukcPdBCX79OrshPyfzS58V_DWy_puuHPdJ2su1T8mUsNNtkouHdB9ZLFqPzgJp5rynDMN4YO1DhlIsrPm5cpATrQlHVrW5RIGg/s800/africanflower7270.jpg", "comment_count": 0 }, { "title": "velveteen rabbit", "url": "https://cocktailvirgin.blogspot.com/2024/01/velveteen-rabbit.html", "published": "2024-01-02T08:00:00.052-05:00", "updated": "2024-01-02T08:00:00.157-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Analogue", "year": 2016 }, "categories": [ "bitters (aged)", "cognac", "egg", "lemon juice", "orgeat", "walnut liqueur" ], "ingredients": [ "1 3/4 oz Remy 1738 Cognac (Du Peyrat Selection)", "3/4 oz Hazelnut Orgeat (Almond Orgeat)", "1/2 oz Nux Alpina (Russo Nocino)", "1/2 oz Lemon Juice", "1 dash Whiskey Barrel-Aged Bitters (Fee's)", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with a crushed piece of hazelnut (pecan) in the center.", "body_text": "1 3/4 oz Remy 1738 Cognac (Du Peyrat Selection)\n3/4 oz Hazelnut Orgeat (Almond Orgeat)\n1/2 oz Nux Alpina (Russo Nocino)\n1/2 oz Lemon Juice\n1 dash Whiskey Barrel-Aged Bitters (Fee's)\n1 Whole Egg\nShake one round without ice and one round with ice, strain into a coupe glass, and garnish with a crushed piece of hazelnut (pecan) in the center.\nTwo Tuesdays ago, I ventured back to the online recipe flashcard set from Analogue in Manhattan and landed upon the Velveteen Rabbit. It was a different Velveteen Rabbit than the\none\nserved to me at the Baldwin Bar, and a few articles about Analogue's menu launch date this recipe to Fall 2016. Given the lemon juice in the mix, I believe that this would fall out of the realm of a Flip and into perhaps a Royal Sour. The royal part is taken from Fizz nomenclature where the Sour elongated with a carbonation source gets a different name depending on what part of the egg is utilized: Silver for white, Golden for yolk, and Royal for whole egg. I say \"perhaps\" because I have not seen such descriptors used with Sours, and the egg white Sour is often called the Boston Sour and never the Silver Sour. Regardless, it was time to start mixing this rich number. Once prepared, the Velveteen Rabbit proffered an earthy and nutty aroma. Next, a creamy and lemon sip ushered in Cognac, walnut, and almond flavors with a lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYzGxUeFiLwzpvNlyVXttgZnks7xTnmCWlRDRwtbqwauoqIAt9EQbHjZzcHoSj50jlpqQnhwJV9FInmlo3h0pYo0-tEUEbxFPgskvOX03x9QuogDrNW8HYDTvDoYX85an_Lc522fx0EnLNymGnTYR_xmyBz28i8uUr5EZ34rLPM9465z6YwDFdphhSkFi/s320/velveteenrabbit_analogue_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYzGxUeFiLwzpvNlyVXttgZnks7xTnmCWlRDRwtbqwauoqIAt9EQbHjZzcHoSj50jlpqQnhwJV9FInmlo3h0pYo0-tEUEbxFPgskvOX03x9QuogDrNW8HYDTvDoYX85an_Lc522fx0EnLNymGnTYR_xmyBz28i8uUr5EZ34rLPM9465z6YwDFdphhSkFi/s800/velveteenrabbit_analogue_ig400.jpg", "comment_count": 0 }, { "title": "prizefighter", "url": "https://cocktailvirgin.blogspot.com/2024/01/prizefighter.html", "published": "2024-01-03T08:00:00.042-05:00", "updated": "2024-01-03T08:00:00.136-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "the Berkshire Room", "year": 2016 }, "categories": [ "amaro", "bitters (mole)", "mezcal", "suze", "whiskey (Rye)" ], "ingredients": [ "1 oz Wild Turkey 101 Rye (Rittenhouse)", "1 oz Banhez Mezcal (Peloton de la Muerte)", "3/4 oz Amaro Lucano", "1/4 oz Suze", "3 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large cube, and garnish with an orange twist.", "body_text": "1 oz Wild Turkey 101 Rye (Rittenhouse)\n1 oz Banhez Mezcal (Peloton de la Muerte)\n3/4 oz Amaro Lucano\n1/4 oz Suze\n3 drop Bittermens Mole Bitters\nStir with ice, strain into a double old fashioned glass with a large cube, and garnish with an orange twist.\nTwo Wednesdays ago, I decided to make a recipe that I spotted on\nKindredCocktails\ncalled the Prizefighter that was different from the\none\nthat Nicholas Jarrett created. This one was crafted at the Berkshire Room in Chicago, and it was dated to a Winter 2016-2017 menu by a\nDrinking Society\nblog post and their\nYouTube\nvideo. In the glass, this Prizefighter squared up to the senses with an orange and vegetal aroma. Next, a caramel-driven sip slipped into rye, smoke, vegetal, dark orange, and chocolate flavors on the swallow. Overall, the Suze was a bit strong in the mix which was suprising at a quarter ounce, but I rather enjoy gentian flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SflvCU8tt621d33P3QNjSQW7yhyxI1TDl7SPYPm6lk9K6HuRCxdxL5I7DANkz1yullzMyGihSMVTGW6hIymjp0fqhvYDq5A6IxuxqCxFL8vI2cbiaDw6S6Z3jDDx5LBP_ccXlArHsFTCGgG08JACyNFjWJngNQg43IjXbiwHr0iwkgq7P8_rdpM5SCHM/s320/prizefighter_berkshire_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SflvCU8tt621d33P3QNjSQW7yhyxI1TDl7SPYPm6lk9K6HuRCxdxL5I7DANkz1yullzMyGihSMVTGW6hIymjp0fqhvYDq5A6IxuxqCxFL8vI2cbiaDw6S6Z3jDDx5LBP_ccXlArHsFTCGgG08JACyNFjWJngNQg43IjXbiwHr0iwkgq7P8_rdpM5SCHM/s800/prizefighter_berkshire_ig400.jpg", "comment_count": 0 }, { "title": "rexford", "url": "https://cocktailvirgin.blogspot.com/2024/01/rexford.html", "published": "2024-01-04T08:00:00.041-05:00", "updated": "2024-01-04T08:00:00.132-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2013 }, "categories": [ "bitters (other)", "cynar", "scotch", "walnut liqueur" ], "ingredients": [ "2 oz Scotch (Cutty Sark Prohibition)", "3/4 oz Cynar", "1/2 oz Walnut Liqueur (Russo Nocino)", "1 dash Grapefruit Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "2 oz Scotch (Cutty Sark Prohibition)\n3/4 oz Cynar\n1/2 oz Walnut Liqueur (Russo Nocino)\n1 dash Grapefruit Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Thursdays ago, I spotted the Rexford by New York City bartender Rafa Garcia Febles circa 2013 on\nKindredCocktails\n. The Cynar-walnut combination was one that I fell in love with around that time in the\nMy Triumphs, My Mistakes\n(also with a similar Scotch base as the Rexford) and utilized in the\nShadows & Tall Trees\nlater that year and more recently in the\nFolly Ruins\n. In the glass, the Rexford conjured up grapefruit, caramel, and walnut aromas. Next, a caramel sip flowed into smoky Scotch, herbal, vegetal, minty, and walnut flavors on the swallow. As the ice melted, the grapefruit bitters crept into the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3-rTNk8bp7jBXVoBIAGlGZDMvhPqBzIgXx1dJr7fQNBLrynKRTGl0x_uqnEhEX34XaIK5WOI4QlfOYg4q7qWjOdd23oNiXvChunKpIWU468DCOdNVTeVNwaeJWV5GCb04OlKNvcLuMe1rAZmFi3_taUSj-lzy7e7wJFxC9Slbt9pjr8UNfQcm4pFFF_j/s320/redford_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3-rTNk8bp7jBXVoBIAGlGZDMvhPqBzIgXx1dJr7fQNBLrynKRTGl0x_uqnEhEX34XaIK5WOI4QlfOYg4q7qWjOdd23oNiXvChunKpIWU468DCOdNVTeVNwaeJWV5GCb04OlKNvcLuMe1rAZmFi3_taUSj-lzy7e7wJFxC9Slbt9pjr8UNfQcm4pFFF_j/s800/redford_ig400.jpg", "comment_count": 0 }, { "title": "nog tripper", "url": "https://cocktailvirgin.blogspot.com/2024/01/nog-tripper.html", "published": "2024-01-05T08:00:00.001-05:00", "updated": "2024-01-05T08:00:00.245-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "averna", "cream", "egg", "strega", "whiskey (Bourbon)" ], "ingredients": [ "12 Eggs, separated into Whites and Yolks (2 Eggs)", "2 oz Sugar (1/3 oz or 2 tsp)", "24 oz Evan Williams Bonded Bourbon (4 oz)", "9 oz Averna (1 1/2 oz)", "6 oz Strega (1 oz)", "32 oz Heavy Cream (5 1/3 oz Trader Joe's Vegan Heavy Cream)", "32 oz Whole Milk or at least 2% (5 1/3 oz Trader Joe's Oat Milk)" ], "instructions": null, "body_text": "12 Eggs, separated into Whites and Yolks (2 Eggs)\n2 oz Sugar (1/3 oz or 2 tsp)\n24 oz Evan Williams Bonded Bourbon (4 oz)\n9 oz Averna (1 1/2 oz)\n6 oz Strega (1 oz)\n32 oz Heavy Cream (5 1/3 oz Trader Joe's Vegan Heavy Cream)\n32 oz Whole Milk or at least 2% (5 1/3 oz Trader Joe's Oat Milk)\nSeparate the egg whites and yolks. Beat the egg yolks until thin and then gradually whisk in the sugar until dissolved. Slowly add the spirits to the yolk-sugar mix while whisking. Add the milk and cream and whisk in. In a separate bowl, beat the egg whites until stiff, then fold into the yolk-dairy-sugar-spirits mixture until well combined. Decant into bottles or a large pitcher and place in the refrigerator until chilled; preparing this a day or two before will work well. Serve with a garnish of freshly grated nutmeg.\nFor the Holidays, my work asked me to come up with an egg nog recipe for a pre-order menu. Given our restaurant's Italian theme, I wanted to utilize some Italian liqueur and amari in the mix. Chris Hannah's\nNight Tripper\nwith Strega and Averna came to mind and I crossed the idea sans Peychaud's Bitters with\nGeorge Washington's Egg Nog\nfor what I dubbed Nog Tripper (though I entitled my recipe submission \"The Yarm Family Traditional Italian Egg Nog\" to our director of operations, and the pre-sale menu just read \"Egg Nog\"). Two weeks ago, I decided to scale it down six fold at home and adapted it for my dairy-intolerant wife. In the glass, the Nog Tripper greeted the senses with nutmeg and star anise aromas. Next, a creamy and caramel sip slid into Bourbon, herbal, pine, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Cf7pR3-tZ-h91XfMgL9t_1MYbdWqp_tguQ4SyUFUa8Tn8y3O-z_tUel6DqEHlnl7FYWxr8ltoUSbXt0__wsJuYX7qGuxbXhjaEvYu5bMUEZzqb0lRPsteMvc9ogT_BTSHELsmTTle_JXPbiGUI0NVgaU4w1BfLtSvQNuKerR-1hAPkB35JFwVR_yDHGU/s320/nogtripper_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Cf7pR3-tZ-h91XfMgL9t_1MYbdWqp_tguQ4SyUFUa8Tn8y3O-z_tUel6DqEHlnl7FYWxr8ltoUSbXt0__wsJuYX7qGuxbXhjaEvYu5bMUEZzqb0lRPsteMvc9ogT_BTSHELsmTTle_JXPbiGUI0NVgaU4w1BfLtSvQNuKerR-1hAPkB35JFwVR_yDHGU/s800/nogtripper_ig400.jpg", "comment_count": 0 }, { "title": "tokyo conference", "url": "https://cocktailvirgin.blogspot.com/2024/01/tokyo-conference.html", "published": "2024-01-06T08:00:00.025-05:00", "updated": "2024-01-06T08:00:00.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Haley Traub", "source": "Dutch Kills", "year": 2017 }, "categories": [ "amaro", "creme de banane", "mezcal", "whiskey" ], "ingredients": [ "1 oz Sutori Toki Whisky (Kavalan Classic) (*)", "1 oz Mezcal (Peloton de la Muerte)", "1/4 oz Amaro Lucano", "1/4 oz Giffard Banane du Bresil (Tempus Fugit)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Sutori Toki Whisky (Kavalan Classic) (*)\n1 oz Mezcal (Peloton de la Muerte)\n1/4 oz Amaro Lucano\n1/4 oz Giffard Banane du Bresil (Tempus Fugit)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\n(*) The closest thing I currently own to Japanese whisky.\nTwo Saturdays ago, I was perusing online recipe flashcards from Dutch Kills in Queens, and I spotted the Tokyo Conference by Haley Traub circa 2017. I was able to confirm the drink via both the bar's\nTwitter\nin 2017 and on\nStarChefs\nin 2018. In a\nDailyBeast\ninterview in 2018, Haley was asked what cocktail she was most proud of, and she replied, \"The first drink I had on the menu at Dutch Kills, the Tokyo Conference... I always like the idea of opposing spirits coming together and working together, and that's exactly what happened with that drink.\" In the glass, the Tokyo Conference wafted to the nose with orange, caramel, and vegetal aromas. Next, caramel on the sip convened with whisky, vegetal, and herbal flavors on the swallow and orange and banana on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9NpwYg9bJEr3tAbFT2mut9T6UQ7M6ZtDKfUnUNNi9OHXsxk0AkllmdF9C8oUcQndamrMXxD8CgqSqtU6awN82-o6R6RtlKq5QglKzOdAudKTmrYW706rsNrr3gLOtlGPRTitkczqUJUSaH1vW7DHHm7xAl6HssMg2q5GDkKfkrSBkpv8eMU56OTd6CRD/s320/tokyoconference_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9NpwYg9bJEr3tAbFT2mut9T6UQ7M6ZtDKfUnUNNi9OHXsxk0AkllmdF9C8oUcQndamrMXxD8CgqSqtU6awN82-o6R6RtlKq5QglKzOdAudKTmrYW706rsNrr3gLOtlGPRTitkczqUJUSaH1vW7DHHm7xAl6HssMg2q5GDkKfkrSBkpv8eMU56OTd6CRD/s800/tokyoconference_ig400.jpg", "comment_count": 0 }, { "title": "paulsgrave", "url": "https://cocktailvirgin.blogspot.com/2024/01/paulsgrave.html", "published": "2024-01-07T08:00:00.059-05:00", "updated": "2024-01-07T08:00:00.242-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "creme de banane", "egg", "rum" ], "ingredients": [ "2 oz Plantation Stiggins' Fancy Rum", "1/2 oz Amaro Ciociaro", "1/2 oz Crème de Banane (Tempus Fugit)", "2 dash Mole Bitters (Bittermens)", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated nutmeg.", "body_text": "2 oz Plantation Stiggins' Fancy Rum\n1/2 oz Amaro Ciociaro\n1/2 oz Crème de Banane (Tempus Fugit)\n2 dash Mole Bitters (Bittermens)\n1 Whole Egg\nShake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated nutmeg.\nTwo Sundays ago, I became inspired by the classic\nColleen Bawn\nFlip and a few recent drinks with the Ciociaro-banane combo such as the\nAfter School Special\nand\nGoldilocks\n, and I began to scheme. Besides the whole egg aspect, I took the flavor combination in a pineapple rum direction for something a bit more tropical. The rum, banana, and pineapple notes led me to name this after something nautical in nature, and I dubbed it the Paulsgrave after Paulsgrave Williams, a pirate active from 1716-23 in the Caribbean, Eastern seaboard, and the coast of Western Africa. In the glass, the Paulsgrave opened up with woody spice from the nutmeg garnish. Next, a creamy and caramel sip sailed into rum, pineapple, bitter orange, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjnQ4kJnXFi7TsECtWxSd042HCNaFRao3_xg2H8XFT23Aomtwij4ZEAx0a1EaXxAXY2JYwe4PYFLvWOhPM7szjD7khjB6DZSNW6odNjvPP8XhzVxhoWn9M-aJU1b2SHEJSdS_dtVPU8NnaVg2Nt2kJGYaK8FpFNUrCjXhyphenhyphenDfOTXz2aR21b_QqEcATdfHf/s320/paulsgrave_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjnQ4kJnXFi7TsECtWxSd042HCNaFRao3_xg2H8XFT23Aomtwij4ZEAx0a1EaXxAXY2JYwe4PYFLvWOhPM7szjD7khjB6DZSNW6odNjvPP8XhzVxhoWn9M-aJU1b2SHEJSdS_dtVPU8NnaVg2Nt2kJGYaK8FpFNUrCjXhyphenhyphenDfOTXz2aR21b_QqEcATdfHf/s800/paulsgrave_ig400.jpg", "comment_count": 0 }, { "title": "florentine", "url": "https://cocktailvirgin.blogspot.com/2024/01/florentine.html", "published": "2024-01-08T08:00:00.000-05:00", "updated": "2024-01-08T08:00:00.142-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": null }, "categories": [ "cynar", "lillet", "vermouth (dry)" ], "ingredients": [ "1 oz Cynar", "1 oz Dry Vermouth (Noilly Prat)", "1 oz Cocchi Americano" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Cynar\n1 oz Dry Vermouth (Noilly Prat)\n1 oz Cocchi Americano\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nRight before attending a Christmas Day dinner two weeks ago, I wanted an aperitif and looked to the\nBartender's Choice\napp. There, I landed upon the Florentine by Sam Ross at Manhattan's Attaboy which was the dry vermouth analog of the rye\nWilderness\nand rum\nTailor of Panama\n. In the glass, the Florentine proffered an orange, orchard fruit, and caramel bouquet to the nose. Next, caramel and apricot-pear notes on the sip opened up into vegetal and nectarine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLCz7VIqD7Pn7Ygc2i7DgRUbDDP2wfI7sBw-MtQHPsCeYdhxbgehsaqnSIY11gJAEsPMYAy1aXyV31cX88KXzGx0K3Saw_OB6ACgVfr-p2GGzEJFUAp9wdX7avfs5o_TIqG179snGXYvSRAFiCZLIhOb76XMbkIhASGdSB-mxBa7e1rkNYdHdZrq9ALrZ/s320/florentine_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLCz7VIqD7Pn7Ygc2i7DgRUbDDP2wfI7sBw-MtQHPsCeYdhxbgehsaqnSIY11gJAEsPMYAy1aXyV31cX88KXzGx0K3Saw_OB6ACgVfr-p2GGzEJFUAp9wdX7avfs5o_TIqG179snGXYvSRAFiCZLIhOb76XMbkIhASGdSB-mxBa7e1rkNYdHdZrq9ALrZ/s800/florentine_ig400.jpg", "comment_count": 0 }, { "title": "solomon grundy", "url": "https://cocktailvirgin.blogspot.com/2024/01/solomon-grundy.html", "published": "2024-01-09T08:00:00.047-05:00", "updated": "2025-10-22T13:30:06.158-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Dan Long", "source": "KindredCocktails", "year": 2011 }, "categories": [ "amaro", "fernet-branca", "gin", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gin (Fords)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "3/4 oz Amaro Lucano", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Gin (Fords)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n3/4 oz Amaro Lucano\n1/4 oz Fernet Branca\nStir with ice, strain into a coupe, and garnish with a cherry.\nTwo Tuesdays ago, I was perusing\nKindredCocktails\nwhen I came across the Solomon Grundy by Los Angeles bartender (and now brand ambassador) Dan Long in 2011. The drink had a Hanky Panky sort of vibe going on, and the modification of a gentle amaro with a touch of Fernet reminded me of Backbar's\nScarecrow\n. The cocktail was named after the supervillain in DC Comics that was perhaps sourced from a 19th century nursery rhyme or a pun on the solomon gundy dish made up of pickled meats. In the glass, the Solomon Grundy showcased a caramel, orange, and menthol aroma. Next, grape and caramel on the sip slid into gin, caramel-orange, gentian, minty, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mKUuWd-t7czOZKdhz2GYAvbvrPx3xUwNbOvl-onZpcJF2tSSoR5dyeT_-_yOOAxpOmxYNacfjTtn8-IT_S1Z_hdvtd4OdXc3LGhiw6IyX96ut-5IeSJWCBOm5kHvUqZTniIZb7Gpzy2Xj5tvwyraw31JiJj1FhX-6wN7LFlJDb_iJXPkE8S0I8OshdeA/s320/solomongrundy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mKUuWd-t7czOZKdhz2GYAvbvrPx3xUwNbOvl-onZpcJF2tSSoR5dyeT_-_yOOAxpOmxYNacfjTtn8-IT_S1Z_hdvtd4OdXc3LGhiw6IyX96ut-5IeSJWCBOm5kHvUqZTniIZb7Gpzy2Xj5tvwyraw31JiJj1FhX-6wN7LFlJDb_iJXPkE8S0I8OshdeA/s800/solomongrundy_ig400.jpg", "comment_count": 0 }, { "title": "little jose", "url": "https://cocktailvirgin.blogspot.com/2024/01/little-jose.html", "published": "2024-01-10T08:00:00.042-05:00", "updated": "2024-01-10T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": null }, "categories": [ "bitters (mole)", "cynar", "lime juice", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "3/4 oz Punt e Mes", "3/4 oz Cynar", "1 bsp (1/8 oz) Agave Syrup", "1 bsp (1/8 oz) Lime Juice", "1 dash Mole Bitters (Bittermens)", "1 dash Sriracha Hot Sauce (4 thick drops)" ], "instructions": "Stir with ice, strain into a double old fashioned glass, add a large cube, and garnish with a pinch of salt in the middle of the cube and an orange twist.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n3/4 oz Punt e Mes\n3/4 oz Cynar\n1 bsp (1/8 oz) Agave Syrup\n1 bsp (1/8 oz) Lime Juice\n1 dash Mole Bitters (Bittermens)\n1 dash Sriracha Hot Sauce (4 thick drops)\nStir with ice, strain into a double old fashioned glass, add a large cube, and garnish with a pinch of salt in the middle of the cube and an orange twist.\nTwo Wednesdays ago, I returned to a set of online flashcards from Backbar in Somerville, MA, and spotted the Little Jose as a riff on the\nLittle Giuseppe\n. Overall, it was a spicier and less floral mezcal take on that neo-classic than the\nCarlota's Collapse\n(which was a hybrid with the\nMaximilian Affair\n). In the glass, the Little Jose greeted the nose with orange, smoke, and a darker aroma from the Cynar's caramel and Punt e Mes' grape. Next, the caramel and grape continued on into the sip where they were chased by smoky, vegetal, and spicy flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4N4mmNJwkspdWwKLaWR1K06rDaAJVAOyYEmdPcIv4j9ZvYYSk7z_TfEQq6cn4gsNVq39B1MTUogF_uLziJ3-7TncayP-seAb7nJTptJZoIiPGx-b9WD436trUskN0kmezghpbHcY1NNHaCKPFbCuzk_WTXnaP_ACiqHiPah3ttKx039HsdtodmBUiZva/s320/littlejose_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4N4mmNJwkspdWwKLaWR1K06rDaAJVAOyYEmdPcIv4j9ZvYYSk7z_TfEQq6cn4gsNVq39B1MTUogF_uLziJ3-7TncayP-seAb7nJTptJZoIiPGx-b9WD436trUskN0kmezghpbHcY1NNHaCKPFbCuzk_WTXnaP_ACiqHiPah3ttKx039HsdtodmBUiZva/s800/littlejose_ig400.jpg", "comment_count": 0 }, { "title": "dolly zoom", "url": "https://cocktailvirgin.blogspot.com/2024/01/dolly-zoom.html", "published": "2024-01-11T08:00:00.039-05:00", "updated": "2024-01-11T08:00:00.137-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": null, "attribution": { "creator": "Jacob Grier and Brett Adams", "source": "Raising the Bar", "year": null }, "categories": [ "apricot liqueur", "chartreuse (yellow)", "mezcal", "vermouth (dry)" ], "ingredients": [ "1 1/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/8 oz Yellow Chartreuse", "1 Lemon Peel" ], "instructions": "Express lemon peel and drop in the mixing glass, add the rest of the ingredients, stir with ice, and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/8 oz Yellow Chartreuse\n1 Lemon Peel\nExpress lemon peel and drop in the mixing glass, add the rest of the ingredients, stir with ice, and strain into an old fashioned glass with a large ice cube.\nTwo Thursdays ago, I opened up the\nRaising the Bar\nbook and landed on the Dolly Zoom by the authors Jacob Grier and Brett Adams. The drink had nothing to do with the obscure orphan class of\nZooms\nthat appeared in Frank Meier's 1934\nThe Artistry Of Mixing Drinks\n, but it was instead an herbal-fruity mezcal number named after \"an in-camera effect where you dolly towards or away from a subject while zooming in the opposite direction\" (according to\nStudioBinder\n). Once prepared, the Dolly Zoom opened up with apricot, vegetal, and smoke aromas. Next, a semi-sweet and semi-fruity sip slid towards smoky mezcal, dry apricot, and herbal flavors on the swallow with a pine and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODsfbPU8AFEBPYEeWmSuadoRBG40E__7mfQDpIUaPD9PMSLNdbSb4HfscQvoD_vMIXbLMhOvxRdB4pKxazj9W1c0JkkY6cLV9JiqkOQwhFQfFuCuUOVPebG8NClulRuPYCSYmJE5_Mp_jK_ERTRzLDROhEO83x8rl-saVxXZUkoOWUwYy-vSnX_ppIxZz/s320/dollyzoom_ig400.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "brown bess", "url": "https://cocktailvirgin.blogspot.com/2024/01/brown-bess.html", "published": "2024-01-12T08:00:00.034-05:00", "updated": "2024-01-12T08:00:00.142-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "the Varnish", "year": 2019 }, "categories": [ "applejack", "gin", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Applejack (Laird's Bonded)", "3/4 oz Orgeat", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a double old fashioned with ice, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Applejack (Laird's Bonded)\n3/4 oz Orgeat\n3/4 oz Lemon Juice\nShake with ice, strain into a double old fashioned with ice, and garnish with freshly grated nutmeg.\nTwo Fridays ago, I opened up a set of online recipe flashcards from the Varnish in Los Angeles, and I selected the Brown Bess from their February 2019 menu. The drink most likely refers to the nickname for the British Army's muzzle-loading flintlock in the 1700s, and I wonder if they were inspired by the\nArmy & Navy Cocktail\nto select something military in nature. Once shaken and strained, the Brown Bess shot out with a woody spice over nutty almond aroma. Next, a creamy lemon sip landed on an apple, juniper, earthy, and nutty swallow. Without the bitters element found in the Army & Navy, the balance was more akin to the\nCameron's Kick\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDigocb7egZ0lmL5h0PJxgNR6uJf0BOn3EQJ7KYEjSrDxK14QuNw_O56ORMNkNIHypRD7pGNkBetbNKQVQTRd4mNX7q88uYcDCy5rDIV1Z9Vm46FIIT0uNebV-bZDc9OoI_17-8ejAQdm9G5PJwhxMNAxGyhP1AUYIr1J6xK-jpt8Jri4VQ_fST6aYRpi/s320/brownbess_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDigocb7egZ0lmL5h0PJxgNR6uJf0BOn3EQJ7KYEjSrDxK14QuNw_O56ORMNkNIHypRD7pGNkBetbNKQVQTRd4mNX7q88uYcDCy5rDIV1Z9Vm46FIIT0uNebV-bZDc9OoI_17-8ejAQdm9G5PJwhxMNAxGyhP1AUYIr1J6xK-jpt8Jri4VQ_fST6aYRpi/s800/brownbess_ig400.jpg", "comment_count": 0 }, { "title": "little honey", "url": "https://cocktailvirgin.blogspot.com/2024/01/little-honey.html", "published": "2024-01-13T08:00:00.036-05:00", "updated": "2024-01-13T08:00:00.132-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Jacob Grier and Brett Adams", "source": "Raising the Bar", "year": null }, "categories": [ "egg white", "honey", "lemon juice", "st. germain", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Elderflower Liqueur (St. Elder)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Lemon Juice", "1/4 oz Honey Syrup", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into an ice filled glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Elderflower Liqueur (St. Elder)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Lemon Juice\n1/4 oz Honey Syrup\n1 Egg White\nShake one round without ice and one round with ice, strain into an ice filled glass, and garnish with an orange twist.\nTwo Saturdays ago, I returned to the\nRaising the Bar\nbook to make the drink that I had previously wanted to make but was out of eggs – namely, the Little Honey. This frothy, floral Gold Rush of sorts was crafted by the book's authors Jacob Grier and Brett Adams, and it reminded me of the gin-based\nBeekeeper\nby Lacy Hawkins at the Nomad. Once prepared, the Little Honey gave forth an orange, grapefruit, and floral aroma. Next, a creamy lemon and orange sip buzzed into Bourbon, celery, grapefruit, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIndEUuI0F1zmnEhLLCmkq3qzGDc2OWofeOzUarCABBkztDK6Z0Yi4k5272b5A8uVqkT2FEAlNTb96JNi9culTI-o8WhFp8xIAqeOXT3D33IQtCeEyrk2AqIbwGm29qrS-0V8ZerB_FgMeA3d44zc3owo3eHZhr1lgk2ZgL_GlCka0HaVy1GMxln2EUd5/s320/littlehoney_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIndEUuI0F1zmnEhLLCmkq3qzGDc2OWofeOzUarCABBkztDK6Z0Yi4k5272b5A8uVqkT2FEAlNTb96JNi9culTI-o8WhFp8xIAqeOXT3D33IQtCeEyrk2AqIbwGm29qrS-0V8ZerB_FgMeA3d44zc3owo3eHZhr1lgk2ZgL_GlCka0HaVy1GMxln2EUd5/s800/littlehoney_ig400.jpg", "comment_count": 1 }, { "title": "socialist", "url": "https://cocktailvirgin.blogspot.com/2024/01/socialist.html", "published": "2024-01-14T08:00:00.044-05:00", "updated": "2024-01-14T08:00:00.130-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": 2014 }, "categories": [ "bitters (orange)", "pimento dram", "rum", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Flor de Caña Rum (Bacardi Cuatro)", "3/4 oz Scarlet Ibis Rum (Raising Glasses' Guardians 8 Year Trinidad)", "3/4 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz El Dorado Rum (Hamilton Demerara River 86° Rum)", "1/8 oz Allspice Dram (Hamilton's)", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "3/4 oz Flor de Caña Rum (Bacardi Cuatro)\n3/4 oz Scarlet Ibis Rum (Raising Glasses' Guardians 8 Year Trinidad)\n3/4 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz El Dorado Rum (Hamilton Demerara River 86° Rum)\n1/8 oz Allspice Dram (Hamilton's)\n3 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Sundays ago, I was lured in by the Socialist from the Paper Plane in Atlanta that was created for their April 2014 menu and personally sourced via online recipe flashcards. The combination reminded me of the\nIn the Navy\nthat I created with Jon Theris at Loyal Nine, but ours was a rum Old Fashioned with the same allspice dram flair to their Palmetto or rum Manhattan format. Moreover, the name reminded me of the Communist found in Ted Haigh's book and perhaps I will need to get around to making that one soon. Once prepared, the Socialist showcased an orange, caramel, and allspice bouquet. Next, grape and caramel flavors on the sip flowed into woody and aged rums plus allspice flavors on the swallow with an orange and smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwCKdnFN2HemoQrZWQxLXhsaXUS2TwFzrZfHIkaNVCHvKDhZ69Etx4rL1R-Z4eBj7_NVqtuoAA6w4ybJ6e83wiej34vXVKdKHn8xp31X85vMPEAMtumfJ1AJG6b96CLnGcF3M4v1_AlvVoyvwM71D87tIvF-jmU50gtN3cq9fPVNvpjQESwP5-Fk6SjQF/s320/socialist_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwCKdnFN2HemoQrZWQxLXhsaXUS2TwFzrZfHIkaNVCHvKDhZ69Etx4rL1R-Z4eBj7_NVqtuoAA6w4ybJ6e83wiej34vXVKdKHn8xp31X85vMPEAMtumfJ1AJG6b96CLnGcF3M4v1_AlvVoyvwM71D87tIvF-jmU50gtN3cq9fPVNvpjQESwP5-Fk6SjQF/s800/socialist_ig400.jpg", "comment_count": 0 }, { "title": "dolores del rio", "url": "https://cocktailvirgin.blogspot.com/2024/01/delores-del-rio.html", "published": "2024-01-15T08:00:00.032-05:00", "updated": "2025-01-18T10:51:01.388-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": 2024 }, "categories": [ "*original", "absinthe", "benedictine", "cognac", "kahlua", "mezcal" ], "ingredients": [ "1 oz Cognac (Du Peyrat Selection)", "1 oz Mezcal (Peloton de la Muerte)", "1/2 oz Coffee Liqueur (Kahlua)", "1/2 oz Benedictine", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with freshly grated coffee bean.", "body_text": "1 oz Cognac (Du Peyrat Selection)\n1 oz Mezcal (Peloton de la Muerte)\n1/2 oz Coffee Liqueur (Kahlua)\n1/2 oz Benedictine\n1 dash Absinthe (8 drop St. George)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with freshly grated coffee bean.\nOn New Year's Day, I became inspired by the\nStreets of Gettysburg\n's coffee-Benedictine combination and the\n1910 Cocktail\n's Cognac-mezcal duo. I dubbed the creation the Dolores del Río named after the Mexican actress taught by French nuns in Mexico City that mirrors the split-based spirit. In the glass, the Dolores del Río shimmied up to the nose with coffee, caramel, hints of smoke, and herbal aromas. Next, a roast and caramel sip twirled into Cognac, vegetal, herbal, and roast flavors on the swallow with a smoke, anise, and roast finish. After I posted it on\nInstagram\n, two of my online friends made this and enjoyed it; one of them exclaimed, \"Damn, this is a GREAT cocktail that totally hit the 'winter stirred cocktail' itch that I had... He absolutely nailed this one!\" Quite a way to start 2024!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifilGQozpCxxRpOSLDlbivFl3HFLcl_Y1jOEYVpOPS_czbIpOyhcPN8u-4f2IztNhT9pXd76pO0fl8zoN9Ttle-_JiDq1Uhudl9yAN1cjzGGF4wfQW7Pt0rCmpNNdD1xh-I_3zGjxFbGXJpA7yuNuHkMpiH-NNBDNgoQEhdLKTCJI0vc2wg9eOoDHZb0wL/s320/deloresdelrio_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifilGQozpCxxRpOSLDlbivFl3HFLcl_Y1jOEYVpOPS_czbIpOyhcPN8u-4f2IztNhT9pXd76pO0fl8zoN9Ttle-_JiDq1Uhudl9yAN1cjzGGF4wfQW7Pt0rCmpNNdD1xh-I_3zGjxFbGXJpA7yuNuHkMpiH-NNBDNgoQEhdLKTCJI0vc2wg9eOoDHZb0wL/s800/deloresdelrio_ig400.jpg", "comment_count": 0 }, { "title": "precursor", "url": "https://cocktailvirgin.blogspot.com/2024/01/precursor.html", "published": "2024-01-16T08:00:00.028-05:00", "updated": "2024-01-16T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Tiger Mama", "year": 2015 }, "categories": [ "bitters (orange)", "genever", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "1 oz Bols Barrel-Aged Genever", "1 oz Ransom Old Tom Gin", "1 oz Cocchi Sweet Vermouth", "1/4 oz Luxardo Maraschino", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Bols Barrel-Aged Genever\n1 oz Ransom Old Tom Gin\n1 oz Cocchi Sweet Vermouth\n1/4 oz Luxardo Maraschino\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Tuesdays ago, I found a collection of online recipe flashcards from the now closed Tiger Mama in Boston, and I decided to make the Precursor as a\nMartinez\nriff. I estimate the drink to have appeared on the menu circa 2015 given the other recipes in the deck such as the\nLong Eclipse\nand the time period of the bartender who posted the set. The Precursor started off with orange, cherry, and malty aromas. Next, a grape-driven sip flowed into malt, pine, and nutty cherry flavors on the swallow with a bitter finish from the Genever.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtc8ZybjKx5G0z0AJXKFD-S02dc7QfOAM0zfpLfPLIbrO2E2euxOdfeGCeHOHgnaqaP8BEARB48Mrq9d9SJ3CZ3nFTuI-XioKZNh8BapYNVKs-dNEh5GxJI3SEcxUxzGBxPwwmUXxpjhsmgY2h5aE9-fgK_FoNTgHFx67fNuJjJ7-FVsZNtY2LAei7anW/s320/precursor_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtc8ZybjKx5G0z0AJXKFD-S02dc7QfOAM0zfpLfPLIbrO2E2euxOdfeGCeHOHgnaqaP8BEARB48Mrq9d9SJ3CZ3nFTuI-XioKZNh8BapYNVKs-dNEh5GxJI3SEcxUxzGBxPwwmUXxpjhsmgY2h5aE9-fgK_FoNTgHFx67fNuJjJ7-FVsZNtY2LAei7anW/s800/precursor_ig400.jpg", "comment_count": 3 }, { "title": "new victoria", "url": "https://cocktailvirgin.blogspot.com/2024/01/new-victoria.html", "published": "2024-01-17T08:00:00.040-05:00", "updated": "2024-01-17T08:00:00.141-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "J. Stephens", "source": "Café Royal Cocktail Book", "year": 1937 }, "categories": [ "calvados", "creme de banane", "passion fruit syrup", "whiskey (Rye)" ], "ingredients": [ "2/3 Rye Whiskey (2 oz Rittenhouse Bonded)", "1/6 Calvados (1/2 oz Morin Selection)", "1/6 Sweet Passion Fruit Juice (1/4 oz Passion Fruit Syrup)", "3 dash Crème de Banane (1/4 oz Tempus Fugit)" ], "instructions": "Shake all but the banana liqueur with ice, strain into a glass, and garnish with the crème de banane (I stirred all the ingredients with ice and strained into an old fashioned glass with a large ice cube).", "body_text": "2/3 Rye Whiskey (2 oz Rittenhouse Bonded)\n1/6 Calvados (1/2 oz Morin Selection)\n1/6 Sweet Passion Fruit Juice (1/4 oz Passion Fruit Syrup)\n3 dash Crème de Banane (1/4 oz Tempus Fugit)\nShake all but the banana liqueur with ice, strain into a glass, and garnish with the crème de banane (I stirred all the ingredients with ice and strained into an old fashioned glass with a large ice cube).\nTwo Wednesday ago, I opened up the 1937\nCafé Royal Cocktail Book\nand spotted the New Victoria by J. Stephens. Interpretted as an Old Fashioned, it was reminscent of Death & Co. Old Fashioned riffs 70 years before it opened; however, the only drink where passion fruit and crème de banane both appear on the blog are the\nFreak C'est Chic\nat Brick & Mortar and Jason Alexander's\nCommando Life\n. In the glass, the New Victoria proffered rye, apple, caramel, and tropical aromas to the nose. Next, caramel and apple notes on the sip sailed into rye, caramelized banana, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhES9bdKZWdGvkXEUwO7XHpakuzs2JWDpK-0bSQ1eNUrRLghBVNFoauqb3D4tqqUib5mh3H0p5kFxMej6KKOZpIofpYD1uf2dwpDstLqFh-0OECfDvV_xlr6CaaNDlKR6L4-QP3M43h74uPi7eD26gbK3bVY1DpHd03sMVG_IM3oBH7btAp2YoqR8s9DZ3R/s320/newvictoria_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhES9bdKZWdGvkXEUwO7XHpakuzs2JWDpK-0bSQ1eNUrRLghBVNFoauqb3D4tqqUib5mh3H0p5kFxMej6KKOZpIofpYD1uf2dwpDstLqFh-0OECfDvV_xlr6CaaNDlKR6L4-QP3M43h74uPi7eD26gbK3bVY1DpHd03sMVG_IM3oBH7btAp2YoqR8s9DZ3R/s800/newvictoria_ig400.jpg", "comment_count": 2 }, { "title": "burnisher", "url": "https://cocktailvirgin.blogspot.com/2024/01/burnisher.html", "published": "2024-01-18T08:00:00.060-05:00", "updated": "2024-01-18T08:00:00.144-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Craig Eliason", "source": "KindredCocktails", "year": null }, "categories": [ "amer picon", "curacao", "rum", "swedish punsch", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Old Grand-Dad Bonded Bourbon (Evan Williams Bonded)", "1 oz Hamilton Navy Strength Rum (1/2 oz Smith & Cross + 1/2 oz Hamilton 86° Demerara River)", "1/2 oz Pierre Ferrand Dry Curacao", "1/2 oz Amer Picon (Torani Amer)", "1/2 oz Kronan Swedish Punsch" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Old Grand-Dad Bonded Bourbon (Evan Williams Bonded)\n1 oz Hamilton Navy Strength Rum (1/2 oz Smith & Cross + 1/2 oz Hamilton 86° Demerara River)\n1/2 oz Pierre Ferrand Dry Curacao\n1/2 oz Amer Picon (Torani Amer)\n1/2 oz Kronan Swedish Punsch\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, I was perusing the\nKindredCocktails\ndatabase when I came across the Burnisher created St. Paul cocktail enthusiast Craig Eliason a few days prior. It read like other burly drinks such as Chuck Taggart's\nBoulevard des Rêves\nand Colin Shearn's\nTransatlantic Giant\n, so it caught my eye. Moreover, its Picon-Swedish punsch pairing reminded me of the\nRocket\nand other drinks, and the orange liqueur-Swedish punsch has prospered in the 1940s variation on the\nCorpse Reviver #2\nand more modern ones like\nDr. Rieux\n, so I was game to try this one. In the glass, the Burnisher proffered orange, caramel, and a hint of treacle on the nose. Next, the caramel and orange notes continued on into the sip, and the swallow opened up with dark rum, Bourbon, dark orange, and rum funk flavors. Overall, it was definitely intense and overproof, but it mellowed over time as the ice melted.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSEL1-NOo7aFVlPAa2rXTDM9U15clzi_DK6iPd16NZNXJKVvj2weJW82yAwzy1kqzBjStLlHXftbphxI7G0mN44iUY5ICYv7Iyjx85uAXfyp99aMbmKR-4uKlWnEVRCShxQrLm61ICNGYUtYwXCnENtyZBBnTue7R6YpBRNko64w34r7o-316gfTJ_Id1/s320/burnisher_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSEL1-NOo7aFVlPAa2rXTDM9U15clzi_DK6iPd16NZNXJKVvj2weJW82yAwzy1kqzBjStLlHXftbphxI7G0mN44iUY5ICYv7Iyjx85uAXfyp99aMbmKR-4uKlWnEVRCShxQrLm61ICNGYUtYwXCnENtyZBBnTue7R6YpBRNko64w34r7o-316gfTJ_Id1/s800/burnisher_ig400.jpg", "comment_count": 0 }, { "title": "dobbs", "url": "https://cocktailvirgin.blogspot.com/2024/01/dobbs.html", "published": "2024-01-19T08:00:00.048-05:00", "updated": "2024-01-19T08:00:00.132-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt Dawson", "source": "Brooklyn Social Club", "year": null }, "categories": [ "fernet-branca", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Angel's Envy)", "1 oz Sweet Vermouth (Cocchi)" ], "instructions": "Stir with ice, strain into a coupe with a heavy undumped rinse (1/8 oz) of Fernet Branca, and garnish with a lemon twist.", "body_text": "2 oz Bourbon (Angel's Envy)\n1 oz Sweet Vermouth (Cocchi)\nStir with ice, strain into a coupe with a heavy undumped rinse (1/8 oz) of Fernet Branca, and garnish with a lemon twist.\nTwo Fridays ago, I began scanning the\nBartender's Choice\napp and spotted the Dobbs created by Matt Dawson at Brooklyn Social Club. I was not sure if this Bourbon Hanky Panky of sorts was named after the related\nDoberman\ncocktail on the app or named after bar owner Rick Dobbs. While Rick was associated with a drink with similar ingredients called Not Your Daddy's Manhattan, it was a Las Vegas recipe that he bookmarked on the\nCopyMeThat\nsite and not his own. Once prepared, the Dobbs gave forth a lemon, grape, and menthol bouquet to the nose. Next, the vermouth's grape notes filled the sip and was followed by Bourbon, red fruit, bitter herbal, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJZ0UtB1DiViGsZ4XkEqVJjLDx4uU58pM57Ln7FERvrpzPvzlY3aVOSq-kZq6CfW9mpMRpzEuXuROPeJCD-cyQqpOEelaKeZIKVvl-zw_0mgXQLC11FiGsCR05YWSwSxbunx5ltar2fkc4sRyC8NUHAQ0JDmjxT7Fut73U8CbxhyphenhyphenKGZBTqS_nPJkM_mqy/s320/dobbs_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJZ0UtB1DiViGsZ4XkEqVJjLDx4uU58pM57Ln7FERvrpzPvzlY3aVOSq-kZq6CfW9mpMRpzEuXuROPeJCD-cyQqpOEelaKeZIKVvl-zw_0mgXQLC11FiGsCR05YWSwSxbunx5ltar2fkc4sRyC8NUHAQ0JDmjxT7Fut73U8CbxhyphenhyphenKGZBTqS_nPJkM_mqy/s800/dobbs_ig400.jpg", "comment_count": 0 }, { "title": "absinthe suissesse", "url": "https://cocktailvirgin.blogspot.com/2024/01/absinthe-suissesse.html", "published": "2024-01-20T08:00:00.053-05:00", "updated": "2024-01-20T08:00:00.138-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kirk Estinopal", "source": "Cure", "year": null }, "categories": [ "absinthe", "cream", "creme de menthe", "egg white", "orgeat" ], "ingredients": [ "1 oz Absinthe Verte (Pernod Absinthe)", "1/4 oz Orgeat", "1 oz Heavy Cream (Trader Joe's Vegan)", "1 Egg White", "1/4 oz Crème de Menthe (as float) (Tempus Fugit)" ], "instructions": "Shake absinthe, orgeat, and egg white without ice. Add cream and ice and shake again. Strain into a coupe, float crème de menthe, and garnish with freshly grated nutmeg.", "body_text": "1 oz Absinthe Verte (Pernod Absinthe)\n1/4 oz Orgeat\n1 oz Heavy Cream (Trader Joe's Vegan)\n1 Egg White\n1/4 oz Crème de Menthe (as float) (Tempus Fugit)\nShake absinthe, orgeat, and egg white without ice. Add cream and ice and shake again. Strain into a coupe, float crème de menthe, and garnish with freshly grated nutmeg.\nTwo Saturdays ago, I spotted a recipe for an Absinthe Suissesse on\nPunchDrinks\nthat made me realize that I had never written one up here despite riffing on it for an absinthe competition in the\nMai Tai Suissesse\nmashup given the common orgeat component. This recipe was crafted by Kirk Estinopal at Cure in New Orleans, and it was surprisingly different from the one in Neal Bodenheimer's\nCure: New Orleans Drinks and How to Mix'Em\n. The book version has a slightly heavier pour of absinthe and simple syrup instead of orgeat, and I decided to use the article's recipe for orgeat in my mind has seemed like an important ingredient after reading multiple recipes throughout the years. Using Kirk's recipe, the Absinthe Suissesse donated a minty, wood spice, nutty, and licorice aroma to the senses. Next, a creamy sip subsided into licorice, nutty, and star anise flavors on the swallow. My guess is that much of the crème de menthe float sank for the last few swallows were rather minty.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDV4LREAN8kjmpqmk3Mpq1VP3jimLC7BGuqowybAohqlPsPM1VWDnYVMT7MsT3J-AJAcukg3tUCUrwhSVotMpyDrQFAuIgBG0Q1vK_N7K73ylotj1rFR7HIBOTKVUNrxgM0ecla9TcHMUhu6H9BWu0xE_oBZUunlGIGAAx2e9QwNeBnNeyJaU9SYXMhsU0/s320/absinthesuissesse_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDV4LREAN8kjmpqmk3Mpq1VP3jimLC7BGuqowybAohqlPsPM1VWDnYVMT7MsT3J-AJAcukg3tUCUrwhSVotMpyDrQFAuIgBG0Q1vK_N7K73ylotj1rFR7HIBOTKVUNrxgM0ecla9TcHMUhu6H9BWu0xE_oBZUunlGIGAAx2e9QwNeBnNeyJaU9SYXMhsU0/s800/absinthesuissesse_ig400.jpg", "comment_count": 0 }, { "title": "green zone", "url": "https://cocktailvirgin.blogspot.com/2024/01/green-zone.html", "published": "2024-01-21T08:00:00.052-05:00", "updated": "2024-01-21T08:00:00.137-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Attaboy", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "bitters (Peychaud's)", "chartreuse (green)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Old Overholt 86°)", "1 oz Applejack (Laird's Bonded)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Green Chartreuse", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist and a cherry.", "body_text": "1 oz Rye Whiskey (Old Overholt 86°)\n1 oz Applejack (Laird's Bonded)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Green Chartreuse\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist and a cherry.\nTwo Sundays ago, I was perusing an online Attaboy recipe flashcard set when I spotted the Green Zone.\nStyleBlueprint\nhad a photo of the drink in a 2017 article on the Nashville branch of Attaboy, and I assume that it could be related to the\nZone Amarillo\nwhich calls for Yellow Chartreuse and came about a few years later circa 2019. The combination here reminded me of Green Chartreuse variations of the\nDiamondback Cocktail\nthat Murray Stenson preferred (although I am a big fan of the Yellow original). In the glass, the Green Zone gave forth apple, orange, cherry, and herbaceous aromas. Next, a grape-driven sip led into rye, apple, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGr7Eo7D3yxfWMGYnBhxGTSNOoe3-F9V5_iHkLzf9AszJczHcei5y8h8HnR5nD9aoqTaoEQp4wm7nkJNn-I91O3-cPTqQovA2__Gxh9VuzF9W_pyZBrhhVgZ5iHpQdAOK9SuaK2bflefQrezA84SjFrjxFWyN0tJaqy1zeX5I14kxNVq0Vgi7NQs2gefng/s320/greenzone_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGr7Eo7D3yxfWMGYnBhxGTSNOoe3-F9V5_iHkLzf9AszJczHcei5y8h8HnR5nD9aoqTaoEQp4wm7nkJNn-I91O3-cPTqQovA2__Gxh9VuzF9W_pyZBrhhVgZ5iHpQdAOK9SuaK2bflefQrezA84SjFrjxFWyN0tJaqy1zeX5I14kxNVq0Vgi7NQs2gefng/s800/greenzone_ig400.jpg", "comment_count": 0 }, { "title": "scarlet love letter", "url": "https://cocktailvirgin.blogspot.com/2024/01/scarlet-love-letter.html", "published": "2024-01-22T08:00:00.053-05:00", "updated": "2024-01-22T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2021 }, "categories": [ "bitters (orange)", "bitters (other)", "campari", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Scarlet Ibis Rum (Raising Glasses' Guardians Trinidad 8 Year)", "1/2 oz La Favorite Ambre Rhum Agricole (JM Blanc)", "3/4 oz Campari", "3/4 oz Cocchi Sweet Vermouth", "2 dash Grapefruit Bitters (Bittermens)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oil from a twist.", "body_text": "1 oz Scarlet Ibis Rum (Raising Glasses' Guardians Trinidad 8 Year)\n1/2 oz La Favorite Ambre Rhum Agricole (JM Blanc)\n3/4 oz Campari\n3/4 oz Cocchi Sweet Vermouth\n2 dash Grapefruit Bitters (Bittermens)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oil from a twist.\nTwo Mondays ago, I starting scanning online flashcard sets from the Violet Hour in Chicago when I landed on the Scarlet Love Letter. The drink appeared on the Summer 2021 menu and was described as being a\nRight Hand\nriff; the major differences were the inclusion of rhum agricole and swapping the mole bitters for grapefruit and orange. In the glass, the Scarlet Love Letter began with a grapefruit, grassy, and peach-orange bouquet. Next, caramel and grape on the sip folded into grassy and funky rums, dark barrel notes, and bitter orange flavors on the swallow with a grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys_LUSjpRtiLijVMwFWMV_mR6rSY6PlyTK0z2D3uRMgRojqogUhHwyo24F-o4gF6NifDRQJTVMXzR7U_jc0k7MfDPiq2YRhGx6NGliV5df6F7bGC9UfJNU0AFOwuyhO_Ftnd7Ugv-FcUm4n0Li23xH8PUZKHmSMA0Ic_nucrhzZxIrJDFI7FAWfK6TAXN/s320/scarletloveletter_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys_LUSjpRtiLijVMwFWMV_mR6rSY6PlyTK0z2D3uRMgRojqogUhHwyo24F-o4gF6NifDRQJTVMXzR7U_jc0k7MfDPiq2YRhGx6NGliV5df6F7bGC9UfJNU0AFOwuyhO_Ftnd7Ugv-FcUm4n0Li23xH8PUZKHmSMA0Ic_nucrhzZxIrJDFI7FAWfK6TAXN/s800/scarletloveletter_ig400.jpg", "comment_count": 4 }, { "title": "the communist", "url": "https://cocktailvirgin.blogspot.com/2024/01/the-communist.html", "published": "2024-01-23T20:00:00.044-05:00", "updated": "2024-01-23T20:00:00.137-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "Ted Haigh", "source": "Vintage Spirits and Forgotten Cocktails", "year": 2004 }, "categories": [ "cherry brandy", "gin", "lemon juice", "orange juice" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Orange Juice", "1/2 oz Cherry Brandy (Cherry Heering)", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Gin (Beefeater)\n1 oz Orange Juice\n1/2 oz Cherry Brandy (Cherry Heering)\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail glass.\nAfter writing up the\nSocialist\n, I was reminded of the Communist that Ted Haigh sourced from the 1933\nCocktail Parade\npamphlet and published in his\nVintage Spirits and Forgotten Cocktails\nbook. Overall, it had a gin\nBlood & Sand\n-like feel as well as that of an earlier and less herbal version of the\nSingapore Sling\nbefore pineapple and grenadine took over, so I was curious to try this 90 year old recipe. In the glass, the Communist proffered an orange, cherry, and pine bouquet to the nose. Next, orange and dark fruit notes on the sip transfered into gin, cherry, tart citrus, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIFy71POb2cyB8_Y7Z3nyO7NOg3nzQlx6tP5pNS-uZ8O_VKsRwDeojC54CWtG_liGOjNEc3o7NoBY0l4mWgR95J_pn3Z65zBINigFs3JcudfIi71jwt5newfrWywg-1wePO_v70aKgNgvI8fyCzaTQ221R6S4ML2z2qx8XP3e24s4ra797IQysGW5wcSW/s320/communist_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIFy71POb2cyB8_Y7Z3nyO7NOg3nzQlx6tP5pNS-uZ8O_VKsRwDeojC54CWtG_liGOjNEc3o7NoBY0l4mWgR95J_pn3Z65zBINigFs3JcudfIi71jwt5newfrWywg-1wePO_v70aKgNgvI8fyCzaTQ221R6S4ML2z2qx8XP3e24s4ra797IQysGW5wcSW/s800/communist_ig400.jpg", "comment_count": 0 }, { "title": "darkness calls", "url": "https://cocktailvirgin.blogspot.com/2024/01/darkness-calls.html", "published": "2024-01-24T08:00:00.050-05:00", "updated": "2024-01-24T08:00:00.144-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Trevor Shores", "source": "Death & Co. Denver", "year": 2023 }, "categories": [ "campari", "creme de cacao", "punt e mes", "rum", "tequila" ], "ingredients": [ "1 1/4 oz Altos Reposado Tequila (Cimarron)", "1/2 oz Denizen Vatted Dark Rum (Denizen Merchant's Reserve)", "3/4 oz Punt e Mes", "1/2 oz Campari", "1/4 oz Giffard Crème de Cacao (Bols)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "1 1/4 oz Altos Reposado Tequila (Cimarron)\n1/2 oz Denizen Vatted Dark Rum (Denizen Merchant's Reserve)\n3/4 oz Punt e Mes\n1/2 oz Campari\n1/4 oz Giffard Crème de Cacao (Bols)\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nTwo Wednesdays ago, I decided to make an intriguing riff that appeared like a mashup of the\nRight Hand\nand Tres Hand called Darkness Calls. The drink was crafted by Trevor Shores for the current Death & Co. Denver Fall 2023/Winter 2024 menu, and the recipe was sourced via online flashcards. In addition, the touch of cacao here reminded me of Naren Young's\nChocolate Negroni\n. In the glass, Darkness Called showcased an orange and tequila aroma. Next, grape notes on the sip led into tequila, caramel, rum, and bitter herbal flavors on the swallow with a chocolate-orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrqq767wGidsVnlOeA7xG634ITu2vQC9uBBG4iSIz6iFANGtbORK0QCRJWnvwnkVwwDDdMfmsLUMBXTZYqGYiqdedyvTbi3OPMbvubNOQ0HCxusav07nFnLgkBD17g0F0G0V97LxF4h0D-ol_HBGE44gZ1CtwQTa1bMdCijBP33wwSIBSlRt99lYUuXxL/s320/darknesscalls_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrqq767wGidsVnlOeA7xG634ITu2vQC9uBBG4iSIz6iFANGtbORK0QCRJWnvwnkVwwDDdMfmsLUMBXTZYqGYiqdedyvTbi3OPMbvubNOQ0HCxusav07nFnLgkBD17g0F0G0V97LxF4h0D-ol_HBGE44gZ1CtwQTa1bMdCijBP33wwSIBSlRt99lYUuXxL/s800/darknesscalls_ig400.jpg", "comment_count": 0 }, { "title": "cyn city", "url": "https://cocktailvirgin.blogspot.com/2024/01/cyn-city.html", "published": "2024-01-25T08:00:00.025-05:00", "updated": "2024-01-25T08:00:00.155-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Lion's Share", "year": 2016 }, "categories": [ "cynar", "egg white", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Gin (Beefeater)", "1 oz Cynar", "3/4 oz Simple Syrup", "3/4 oz Lemon Juice", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 oz Gin (Beefeater)\n1 oz Cynar\n3/4 oz Simple Syrup\n3/4 oz Lemon Juice\n1 Egg White\nShake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I returned to the online recipe flashcards for San Diego's Lion's Share. There, I was lured in by the Cyn City as a gin-Cynar egg white Sour that I was able to date to around 2016 via\nFlickr\nand other online mentions. Once prepared, the Cyn City gave forth a lemon and caramel bouquet. Next, the lemon and caramel notes continued on into the sip, and the swallow was a medley of gin, herbal, and minty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4avKzdKnggDyh20POe9yBFui3wQ6OzePJhNOzjFWBKvybSxMhZ_MCmcLfUR3ijYsN2bmWNsTjFx8_w2VgjRx_nm1XAeR4UaCxJYnzvLm1jo_XPHLyOJKoAFdsnPR4r8t0Ru9-i9xRcSO_qmM-yusvVSOyVfzH9CYXaDxhWlKAfQxbZCRpCnjmyZ5aXvA/s320/cyncity_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4avKzdKnggDyh20POe9yBFui3wQ6OzePJhNOzjFWBKvybSxMhZ_MCmcLfUR3ijYsN2bmWNsTjFx8_w2VgjRx_nm1XAeR4UaCxJYnzvLm1jo_XPHLyOJKoAFdsnPR4r8t0Ru9-i9xRcSO_qmM-yusvVSOyVfzH9CYXaDxhWlKAfQxbZCRpCnjmyZ5aXvA/s800/cyncity_ig400.jpg", "comment_count": 0 }, { "title": "lobo saldado", "url": "https://cocktailvirgin.blogspot.com/2024/01/lobo-saldado.html", "published": "2024-01-26T08:00:00.056-05:00", "updated": "2024-01-26T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Lion's Share", "year": 2016 }, "categories": [ "benedictine", "bitters (Angostura)", "cognac", "maple syrup", "tequila" ], "ingredients": [ "1 oz Forteleza Blanco Tequila (Olmeca Altos)", "1 oz Park Cognac (Du Peyrat Selection)", "1/2 oz Benedictine", "1/4 oz Maple Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a salt-rimmed coupe, and garnish with a lemon twist.", "body_text": "1 oz Forteleza Blanco Tequila (Olmeca Altos)\n1 oz Park Cognac (Du Peyrat Selection)\n1/2 oz Benedictine\n1/4 oz Maple Syrup\n2 dash Angostura Bitters\nStir with ice, strain into a salt-rimmed coupe, and garnish with a lemon twist.\nTwo Fridays ago, I was perusing online recipe flashcards from Lion's Share in San Diego when I came across the Lobo Saldado as a split base Old Fashioned of sorts. I was able to confirm the drink on a 2016 menu via\nYelp\n, and the combination of tequila and maple reminded me of the\nIlluminations\nand\nDebbie Don't\nand I later used it in the\nMaple Sugar Moon\n. Moreover, the maple-Benedictine duo was one that had great effect in the\nExpense Account\n,\nHazard\n, and\nFort Washington Flip\n, so I was even more curious to give this recipe a try. In the glass, the Lobo Saldado donated a lemon, caramel, and vegetal aroma to the nose. Next, caramel on the sip transitioned into tequila, Cognac, maple, and herbal flavors on the swallow with a clove and allspice finish. Overall, the salt rim here was not my thing, so perhaps utilizing a half rim might provide options.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFZvm143tPxO0aOJxWBnqhCp-iYKPXUDXRNrI7zq0cbxhLAK-mwRERgCFoks2q3fRARigIQJI42uxIr17P7GFbCWAdQd5xD3JbaUKWnJ6JWWgGtxZFbsXnAnn0e5d-ugUr5tnqVpXImItenQfKvTtaI7vB0vfUStDuYpY4cbiYe-hkHuKqPb9g76tbir2/s320/lobosaldado_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFZvm143tPxO0aOJxWBnqhCp-iYKPXUDXRNrI7zq0cbxhLAK-mwRERgCFoks2q3fRARigIQJI42uxIr17P7GFbCWAdQd5xD3JbaUKWnJ6JWWgGtxZFbsXnAnn0e5d-ugUr5tnqVpXImItenQfKvTtaI7vB0vfUStDuYpY4cbiYe-hkHuKqPb9g76tbir2/s800/lobosaldado_ig400.jpg", "comment_count": 0 }, { "title": "la camorra", "url": "https://cocktailvirgin.blogspot.com/2024/01/la-camorra.html", "published": "2024-01-27T08:00:00.031-05:00", "updated": "2024-01-27T08:00:00.132-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Sotto", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "campari", "cognac", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye Whiskey", "3/4 oz Pierre Ferrand 1840 Cognac (Du Peyrat Selection)", "3/4 oz Campari", "3/4 oz Carpano Antica Sweet Vermouth (Cocchi)", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "3/4 oz Rittenhouse Rye Whiskey\n3/4 oz Pierre Ferrand 1840 Cognac (Du Peyrat Selection)\n3/4 oz Campari\n3/4 oz Carpano Antica Sweet Vermouth (Cocchi)\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Saturdays ago, I uncovered a set of online recipe flashcards for Sotto in Los Angeles, and I landed on La Camorra that was perhaps a rye-Cognac split base variation on the\n1794\n. A menu on a blog post puts this drink circa 2013, and in my glass, it began with orange oil, Cognac, grape, and dark orange aromas. Next, a grape-driven sip flowed into rye, Cognac, bitter orange, anise, and allspice flavors on the swallow. Over all, the Cognac pushed the combination to be more rounded in feel than a 1794.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SMyc8YmfaSuQj8CahF_vqRxChu1-2hB0196NLKmtRmRefhUG7DCQO6yegVzD3MrBhEfOAM5KxXtd0nJfEEgBSRLm78KTcp3knZlInotghyphenhyphen7Hc7vw3-8-JhelvjoOwlzCicfMJBE7hL-Gp4x8Og3CLcIYZYFdnWcxYL2q2L-Uyy9zxYCvy8m-VgTZp47T/s320/lacamorra_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SMyc8YmfaSuQj8CahF_vqRxChu1-2hB0196NLKmtRmRefhUG7DCQO6yegVzD3MrBhEfOAM5KxXtd0nJfEEgBSRLm78KTcp3knZlInotghyphenhyphen7Hc7vw3-8-JhelvjoOwlzCicfMJBE7hL-Gp4x8Og3CLcIYZYFdnWcxYL2q2L-Uyy9zxYCvy8m-VgTZp47T/s800/lacamorra_ig400.jpg", "comment_count": 0 }, { "title": "hawkeye", "url": "https://cocktailvirgin.blogspot.com/2024/01/hawkeye.html", "published": "2024-01-28T08:00:00.001-05:00", "updated": "2024-01-28T08:00:00.145-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lewis Caputa", "source": "Electra Cocktail Club", "year": 2018 }, "categories": [ "lime juice", "mezcal", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1/2 oz Gosling's Rum", "1/2 oz Aged Overproof Rum (1/4 oz Privateer Navy Yard + 1/4 oz Smith & Cross) (*)", "3/4 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Cane Syrup (Sirop JM)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1/2 oz Gosling's Rum\n1/2 oz Aged Overproof Rum (1/4 oz Privateer Navy Yard + 1/4 oz Smith & Cross) (*)\n3/4 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Cane Syrup (Sirop JM)\nShake with ice and strain into a coupe glass.\n(*) A personal communication with its creator indicated that this was Plantation Overproof.\nTwo Sundays after my bar shift, I opened up the\nBartender's Choice\napp and came across the Hawkeye that seemed like a refreshing drink to round out the evening. This mezcal-rum Daiquiri of sorts was crafted by Lewis Caputa at the Electra Cocktail Club in Las Vegas circa 2018. In the glass, the Hawkeye welcomed the nose with smoke, vegetal, caramel, and pineapple aromas. Next, lime, pineapple, and caramel on the sip soared into vegetal, pineapple, and smoky flavors on the swallow with a tropical rum funk finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxYkm59WycHWpDJ2jJwCD-o0V_Tyvq3hyphenhyphen7LtV2n3Mf-IOm74X_9Sb6qKAYz-RZ4RsdbkIo3_4mdIcsNoxE0rUVFsVg0omTkPDCb6jttFTTV4Jm06EbnuYc8UOZf-JVak1O9XR8lTd1iTihnNTjPoEDjAooHxjdGId19d-3SlVJbbh-Ze3iAa1mIWvajBD/s320/hawkeye_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxYkm59WycHWpDJ2jJwCD-o0V_Tyvq3hyphenhyphen7LtV2n3Mf-IOm74X_9Sb6qKAYz-RZ4RsdbkIo3_4mdIcsNoxE0rUVFsVg0omTkPDCb6jttFTTV4Jm06EbnuYc8UOZf-JVak1O9XR8lTd1iTihnNTjPoEDjAooHxjdGId19d-3SlVJbbh-Ze3iAa1mIWvajBD/s800/hawkeye_ig400.jpg", "comment_count": 0 }, { "title": "business with pleasure", "url": "https://cocktailvirgin.blogspot.com/2024/01/business-with-pleasure.html", "published": "2024-01-29T08:00:00.031-05:00", "updated": "2024-01-29T08:00:00.203-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Lion Lion", "year": 2016 }, "categories": [ "gin", "honey", "lime juice", "pineapple juice" ], "ingredients": [ "1 1/2 oz Gin (Beefeater 88°)", "3/4 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Honey Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Gin (Beefeater 88°)\n3/4 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Honey Syrup\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, I opened the\nBartender's Choice\napp and spied the Business with Pleasure as a refreshing gin drink. Bartender Zachary Gelnaw-Rubin created this as a take on Sasha Petraske's The Business (a Bee's Knees with lime) with pineapple at Lion Lion in NYC circa 2016. In the glass, the Business with Pleasure met the nose with pine and pineapple aromas. Next, a honey and lime sip soared into gin, floral, and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRrjXFd3JD1qBHjkxOPajGpJSJ9hWVc1YMAOztGiHK4_nPV1ui9uqyB1p_FJ0RmB5an4SZFvHrSAFPEB_bY597RPwIN0AuQHGwQVdL5E8ikhqpbuyfK78rz49WUU0wJ-6-ADxRMerHTNfNXGNjYmw69mWaiy7SanAv3nfqowJ31wdEQvpvkb6G0oqDx3Q/s320/businesswithpleasure_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRrjXFd3JD1qBHjkxOPajGpJSJ9hWVc1YMAOztGiHK4_nPV1ui9uqyB1p_FJ0RmB5an4SZFvHrSAFPEB_bY597RPwIN0AuQHGwQVdL5E8ikhqpbuyfK78rz49WUU0wJ-6-ADxRMerHTNfNXGNjYmw69mWaiy7SanAv3nfqowJ31wdEQvpvkb6G0oqDx3Q/s800/businesswithpleasure_ig400.jpg", "comment_count": 0 }, { "title": "modest mousse", "url": "https://cocktailvirgin.blogspot.com/2024/01/modest-mousse.html", "published": "2024-01-30T08:00:00.027-05:00", "updated": "2024-01-30T08:00:00.132-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Sotto", "year": 2013 }, "categories": [ "averna", "bitters (orange)", "pamplemousse", "punt e mes", "tequila" ], "ingredients": [ "1 1/2 oz Espolon Reposado Tequila (Cimarron)", "3/4 oz Punt e Mes", "1/2 oz Averna", "1/4 oz Pamplemousse (St. Elder)", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Espolon Reposado Tequila (Cimarron)\n3/4 oz Punt e Mes\n1/2 oz Averna\n1/4 oz Pamplemousse (St. Elder)\n2 dash Angostura Orange Bitters\nStir with ice, strain into a coupe, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I returned to the set of online recipe flashcards from Sotto in Los Angeles when I landed upon the rock band meets pun named Modest Mousse. A menu on a blog post put this drink circa 2013, and once assembled, this bitter tequila drink began with a grape and grapefruit bouquet. Next, grape and caramel notes swirled on the sip, and the swallow rounded things off with vegetal and bitter grapefruit flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw4RoPtq_HUq2dMAUEO5mAbo-_CA0gXqmAC7fORahNVJ7hnZaxYeeMNXRPTBQhi0Bw30Vcbwfzo_Z8eSenl9R8yafamk1WYUi1DLg7V-uRS7whXzvJ3BUln3WzmS5mJiKxi3axoWEdm68X_zuBotLxv4LQRquwT3KToKG8n1CIC2YXURhozB0pq1-38Z-/s320/modestmousse_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw4RoPtq_HUq2dMAUEO5mAbo-_CA0gXqmAC7fORahNVJ7hnZaxYeeMNXRPTBQhi0Bw30Vcbwfzo_Z8eSenl9R8yafamk1WYUi1DLg7V-uRS7whXzvJ3BUln3WzmS5mJiKxi3axoWEdm68X_zuBotLxv4LQRquwT3KToKG8n1CIC2YXURhozB0pq1-38Z-/s800/modestmousse_ig400.jpg", "comment_count": 0 }, { "title": "diamondback lounge", "url": "https://cocktailvirgin.blogspot.com/2024/01/diamondback-lounge.html", "published": "2024-01-31T08:00:00.035-05:00", "updated": "2024-01-31T08:00:00.152-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Lord Baltimore Hotel", "year": 1951 }, "categories": [ "applejack", "chartreuse (yellow)", "whiskey (Rye)" ], "ingredients": [ "1 jigger Rye Whiskey (1 1/2 oz Rittenhouse Bonded)", "1/2 jigger Applejack (3/4 oz Laird's Bonded)", "1/2 jigger Yellow Chartreuse (3/4 oz)" ], "instructions": "Shake with ice, strain into an old fashioned glass with cracked ice, and decorate with a mint sprig (stir with ice and strain into a coupe).", "body_text": "1 jigger Rye Whiskey (1 1/2 oz Rittenhouse Bonded)\n1/2 jigger Applejack (3/4 oz Laird's Bonded)\n1/2 jigger Yellow Chartreuse (3/4 oz)\nShake with ice, strain into an old fashioned glass with cracked ice, and decorate with a mint sprig (stir with ice and strain into a coupe).\nTwo Wednesday ago, I was reminded of the Diamondback Lounge as a drink that I used to make for guests at Loyal Nine and was also on the menu as a pre-chilled and diluted shot at Brick & Mortar. However, I realized that the blog only had the Murray Stenson-approved Green Chartreuse\nvariation\n, and I wanted to capture the original with Yellow Chartreuse plus using the brands that Boston bars frequently used back in the day. Therefore, I opened up my 1951 edition of Ted Saucier's\nBottoms Up\nand got the recipe as relayed by the Lord Baltimore Hotel in Baltimore, Maryland. I still have yet to have a Diamondback on cracked ice garnished with a mint sprig, so I served it up like I am used to (not to mention that my mint patch is rather done for the season). With Yellow Chartreuse, the Diamondback Lounge showcased an apple, minty, and pine aroma to the nose. Next, apple and honey notes on the sip crawled into rye, pine, apple, herbal, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_3EQp6OR6_O9bWbU09brLtqW9iYTTLoIqcU0OPYgOFUe3HwV5unaEJ8TgupKOG8Z3045QEthM_va3fhRuLkxp63OWzhAxoO4VFh4Z8xqM0D6uX1InLA-ETZ78R_J4_gzhaqRw-nW0PheJy6E0lj43dhc3IO_hGmLBTYOkh2uH8MyfQTkC9M-aDapChSO/s320/diamondbacklounge_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_3EQp6OR6_O9bWbU09brLtqW9iYTTLoIqcU0OPYgOFUe3HwV5unaEJ8TgupKOG8Z3045QEthM_va3fhRuLkxp63OWzhAxoO4VFh4Z8xqM0D6uX1InLA-ETZ78R_J4_gzhaqRw-nW0PheJy6E0lj43dhc3IO_hGmLBTYOkh2uH8MyfQTkC9M-aDapChSO/s800/diamondbacklounge_ig400.jpg", "comment_count": 0 }, { "title": "fluorescent grey", "url": "https://cocktailvirgin.blogspot.com/2024/02/fluorescent-grey.html", "published": "2024-02-01T08:00:00.026-05:00", "updated": "2024-02-01T08:00:00.185-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Colin Shearn", "source": "Franklin Mortgage & Investment Co.", "year": 2013 }, "categories": [ "absinthe", "benedictine", "cynar", "mezcal" ], "ingredients": [ "2 oz Del Maguey Mezcal Vida (Peloton)", "1/2 oz Benedictine", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a coupe pre-rinsed with Pernod Absinthe (Kübler).", "body_text": "2 oz Del Maguey Mezcal Vida (Peloton)\n1/2 oz Benedictine\n1/2 oz Cynar\nStir with ice and strain into a coupe pre-rinsed with Pernod Absinthe (Kübler).\nWhen I posted about the Franklin Mortgage & Investment Co.'s rum-based\nDead Moon\n, someone on\nInstagram\ncommented that it was like their Fluorescent Grey with mezcal and that both were created by bartender Colin Shearn. That pushed me to find the recipe via online flashcards and narrow down the date to an article about the menu launch in February 2013. Two Thursdays ago, the Fluorescent Grey that I assembled provided an anise, vegetal, and smoke aroma. Next, caramel on the sip bloomed into vegetal, herbal, and smoke flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDP25kRAwBCshax2vThNA6MD9GvPaOFY6PQNixqgO3bJflqC3R_0OSP0jcdTx110PUVCYQy9fs2lr_eMnCy7is7fNWzu3Vq2hIP5qmQqlNnz8xZQEVb5iLK_htUpT5kB3ak2vG6nrweFM4Ki_GhLSitzs4P4bq46ABqFHgJuR_B7FaU1iI4ITVbXdRUrr/s320/fluorescentgrey_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDP25kRAwBCshax2vThNA6MD9GvPaOFY6PQNixqgO3bJflqC3R_0OSP0jcdTx110PUVCYQy9fs2lr_eMnCy7is7fNWzu3Vq2hIP5qmQqlNnz8xZQEVb5iLK_htUpT5kB3ak2vG6nrweFM4Ki_GhLSitzs4P4bq46ABqFHgJuR_B7FaU1iI4ITVbXdRUrr/s800/fluorescentgrey_ig400.jpg", "comment_count": 0 }, { "title": "café racer", "url": "https://cocktailvirgin.blogspot.com/2024/02/cafe-racer.html", "published": "2024-02-02T08:00:00.048-05:00", "updated": "2024-02-02T08:00:00.147-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jesse Cyr", "source": "Heritage Steak & Whiskey", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "cognac", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Park VS Cognac (Du Peyrat Selection)", "3/4 oz Lemon Juice", "1/2 oz Orgeat", "1/4 oz Giffard Apricot Liqueur (Rothman & Winter)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a dried apricot on a pick.", "body_text": "1 1/2 oz Park VS Cognac (Du Peyrat Selection)\n3/4 oz Lemon Juice\n1/2 oz Orgeat\n1/4 oz Giffard Apricot Liqueur (Rothman & Winter)\n2 dash Angostura Bitters\nShake with ice, strain into a coupe glass, and garnish with a dried apricot on a pick.\nTwo Fridays ago, I spotted the\nBar & Restaurant News\narticle\non brandy where my\nAlgiers Point\nwas published. Amongst the other recipes, the Café Racer by Jesse Cyr at Heritage Steak & Whiskey in Woodmere, Ohio, stood out. The name most likely refers to a sports motorcycle style popular with British riders in the early 1960s. I was drawn in for the combination of apricot liqueur and orgeat dates back to at least 1937 via the\nYellow Mist\nand appears in several tropical-style drinks like the\nEast Somerville Sour\n,\nLightning Swords of Death\n, and\nApricole Swizzle\n. Here, the Café Racer showcased a nutty, earthy, apricot, and allspice aroma. Next, a creamy lemon sip sped into brandy, apricot, almond, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7Hx1teXrGV6EeOgG_dZtiYJ0-Y0-wmGusLXsNSeqED1orgncNV0iC9xSREYoqoGlmTFhzaqMt9RvkeuNqnK9BQx2Q67kQGxVB0fV86xcnLYGVoZCiekKt5tH6dpZS5F2PZhT5v0YPGARj_WUN58E0YzMMxHzLHqiizegjXU44GODXohUEuBSHerQWD-p/s320/caferacer_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7Hx1teXrGV6EeOgG_dZtiYJ0-Y0-wmGusLXsNSeqED1orgncNV0iC9xSREYoqoGlmTFhzaqMt9RvkeuNqnK9BQx2Q67kQGxVB0fV86xcnLYGVoZCiekKt5tH6dpZS5F2PZhT5v0YPGARj_WUN58E0YzMMxHzLHqiizegjXU44GODXohUEuBSHerQWD-p/s800/caferacer_ig400.jpg", "comment_count": 0 }, { "title": "palisades", "url": "https://cocktailvirgin.blogspot.com/2024/02/palisades.html", "published": "2024-02-03T08:00:00.034-05:00", "updated": "2024-02-03T08:00:00.160-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Matty Clark", "source": "Dutch Kills", "year": 2016 }, "categories": [ "applejack", "cynar", "kahlua" ], "ingredients": [ "1 1/2 oz Laird's Jersey Lightning (Copper & Kings Unaged Apple Brandy)", "1 oz Cynar", "1/2 oz Varnelli Caffè Moka (Glliano Ristretto)" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Laird's Jersey Lightning (Copper & Kings Unaged Apple Brandy)\n1 oz Cynar\n1/2 oz Varnelli Caffè Moka (Glliano Ristretto)\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Saturdays ago, I decided to make the Palisades that I spotted in an online collection of Dutch Kills bar recipes. The drink created by Matty Clark in 2016 utilized the pairing of Cynar and coffee liqueur seen in the\nSissy Gun\n,\nLake Union\n, and\nFair Trade\nbut here with an unaged apple brandy. In the glass, the Palisades met the nose with orange, coffee, and roast aromas. Next, caramel and roast notes on the sip flowed into apple, coffee, caramel, vegetal, roasty, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoVTber7LCzR3BdZGuOUNpV9PNAmeB5XorGcmibc9fsTGCmWHCG15b9zIRED21-V5sAXee9kcbNJBhMgl29vRsL-aiGxOd9t9tDn8FR5zK3hYZgZBO70VEXSgDN8FFesDuKDYlyGdQgVaRVJ5Tt3tOxaC091Co4cfik-GlwpJQ_MlAPIyxZ8ba7q7cFsQ/s320/palisades_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoVTber7LCzR3BdZGuOUNpV9PNAmeB5XorGcmibc9fsTGCmWHCG15b9zIRED21-V5sAXee9kcbNJBhMgl29vRsL-aiGxOd9t9tDn8FR5zK3hYZgZBO70VEXSgDN8FFesDuKDYlyGdQgVaRVJ5Tt3tOxaC091Co4cfik-GlwpJQ_MlAPIyxZ8ba7q7cFsQ/s800/palisades_ig400.jpg", "comment_count": 0 }, { "title": "flowers of st. francis", "url": "https://cocktailvirgin.blogspot.com/2024/02/flowers-of-st-francis.html", "published": "2024-02-04T08:00:00.045-05:00", "updated": "2024-02-04T08:00:00.149-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "Josephine", "year": null }, "categories": [ "#other", "*original", "aperol", "bitters (Peychaud's)", "gin", "grapefruit juice", "lemon juice", "simple syrup (other)", "st. germain" ], "ingredients": [ "1 1/2 oz Citadelle Gin", "1/2 oz St. Elder Elderflower Liqueur", "1/2 oz Aperol", "1/2 oz Acidified Rosemary Syrup (*)", "3/4 oz Grapefruit Juice", "1/4 oz Lemon Juice", "2 dash Peychaud's Bitters", "1 oz Whole Milk" ], "instructions": null, "body_text": "1 1/2 oz Citadelle Gin\n1/2 oz St. Elder Elderflower Liqueur\n1/2 oz Aperol\n1/2 oz Acidified Rosemary Syrup (*)\n3/4 oz Grapefruit Juice\n1/4 oz Lemon Juice\n2 dash Peychaud's Bitters\n1 oz Whole Milk\nThe above is for a single drink and scaled according to need. Combine all but the milk, add the milk, and gently stir. Strain through a coffee filter. Add the first third or so that passes through back into the filter but gently so as not to disturb the curd bed (I utilize a ladle). Repeat with the first third re-strain if it is not clear enough. Bottle and refrigerate. Serve over ice in a double old fashioned glass and garnish with a short sprig of rosemary.\n(*) A 1:1 syrup with 1 gram citric acid per ounce (~3% or around half the strength of lemon juice). In a pinch, add an extra 1/4 oz lemon juice if not using acidified.\nAt Josephine, we were in need of another clarified milk punch batch since my co-worker who started making them had left and their last bottle was just opened. I had made a few clarified milk punches back in 2010 right after Drink revived the style in Boston in 2009 with their\nHibiscus White Rum Milk Punch\n; the two recipes that I created and recorded here were the\nCoffee Milk Punch\nand the\nWu Wei Milk Punch\n. For a starting point, I looked in our restaurant's walk-in, and with it being winter, I was not inspired by what I saw. I then turned to the modern classics and a housemade syrup. I was inspired by Misty Kalkofen's\nBohemian\n, Paul Clarke's\nDunniette\n, Drink's\nDejeuner\n, and how well rosemary, gin, and grapefruit combine. The Peychuad's Bitters from the Bohemian was my final addition when the combination of gin, elderflower, aperol, rosemary, grapefruit, and lemon still seemed a little flat, and that trick worked once again. Once I prepared a small batch, I showcased the result and got approval; for a name, I suggested a Fellini movie title, and this one became dubbed the Flowers of St. Francis.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYqvgakk8fReFCHQsF9_cLkuHLUN3Ni4meyn8iY9PTZUs-djNSszNsjKkN8GXI0tDeixjGOesVlohDhNwc3ZCTsiv6a3haJWgWk0EbBAhJBfWwp8lIAUB10cAiJPAKSwXuXDo6s5lgkTrWBn6b1qLEmazQEw2FAu1x61sAvv1hsLzJDKcm5gK37F_h8Ls/s320/flowersofsaintfrancis2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYqvgakk8fReFCHQsF9_cLkuHLUN3Ni4meyn8iY9PTZUs-djNSszNsjKkN8GXI0tDeixjGOesVlohDhNwc3ZCTsiv6a3haJWgWk0EbBAhJBfWwp8lIAUB10cAiJPAKSwXuXDo6s5lgkTrWBn6b1qLEmazQEw2FAu1x61sAvv1hsLzJDKcm5gK37F_h8Ls/s800/flowersofsaintfrancis2_ig400.jpg", "comment_count": 0 }, { "title": "stenton", "url": "https://cocktailvirgin.blogspot.com/2024/02/stenton.html", "published": "2024-02-05T08:00:00.027-05:00", "updated": "2024-02-05T08:00:00.143-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2014 }, "categories": [ "amaro", "cherry brandy", "lemon juice", "mezcal", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Scotch (1 oz Famous Grouse + 1/2 oz Cutty Sark Prohibition)", "1/2 oz Amaro Ciociaro", "1/2 oz Punt e Mes", "1/4 oz Cherry Heering", "1/8 oz Lemon Juice" ], "instructions": "Stir with ice, strain into a coupe pre-rinsed with mezcal (Peloton de la Muerte), and garnish with an orange peel-cherry flag.", "body_text": "1 1/2 oz Scotch (1 oz Famous Grouse + 1/2 oz Cutty Sark Prohibition)\n1/2 oz Amaro Ciociaro\n1/2 oz Punt e Mes\n1/4 oz Cherry Heering\n1/8 oz Lemon Juice\nStir with ice, strain into a coupe pre-rinsed with mezcal (Peloton de la Muerte), and garnish with an orange peel-cherry flag.\nTwo Mondays ago, I was perusing the\nKindredCocktails\ndatabase when I came across the Stenton by New York City bartender Rafa Garcia Febles in 2014 that he described as \"an aromatic, slow-sipping version of the\nBlood\n&\nSand\n.\" Once prepared, the Stenton showcased an orange, caramel, grape, and smoke bouquet. Next, grape, caramel, and dark cherry notes on the sip flowed into Scotch, dark orange, herbal, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWvCrrYHTP1CicdKUcFwzFqUh1mp38zJk-GrmHGe9slJRo2jPyn35pIXqJVqCzPRz9E38QhQDQPYHVkVgcHXBiIr_T14rFKiAmix7ZKBZk3pTYBSNj7FxmCw4GswUvg_d4fF6gFDpONZ-dVEDFqYk8vbwo7gqoaW8MuU_l7dAOX32X5UMhDjpfLii_wYq/s320/stenton_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWvCrrYHTP1CicdKUcFwzFqUh1mp38zJk-GrmHGe9slJRo2jPyn35pIXqJVqCzPRz9E38QhQDQPYHVkVgcHXBiIr_T14rFKiAmix7ZKBZk3pTYBSNj7FxmCw4GswUvg_d4fF6gFDpONZ-dVEDFqYk8vbwo7gqoaW8MuU_l7dAOX32X5UMhDjpfLii_wYq/s800/stenton_ig400.jpg", "comment_count": 0 }, { "title": "oh, sherrie", "url": "https://cocktailvirgin.blogspot.com/2024/02/oh-sherrie.html", "published": "2024-02-06T08:00:00.039-05:00", "updated": "2024-02-06T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Treadway", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "benedictine", "bitters (Angostura)", "cognac", "lemon juice", "pear liqueur", "sherry", "swedish punsch" ], "ingredients": [ "1 1/4 oz Amontillado Sherry", "1/2 oz D'Usse VSOP Cognac", "1/2 oz Benedictine", "1/2 oz St. George Spiced Pear Liqueur", "1/4 oz Kronan Swedish Punsch", "1/4 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a dehydrated piece of pear on a pick hanging off the glass.", "body_text": "1 1/4 oz Amontillado Sherry\n1/2 oz D'Usse VSOP Cognac\n1/2 oz Benedictine\n1/2 oz St. George Spiced Pear Liqueur\n1/4 oz Kronan Swedish Punsch\n1/4 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a dehydrated piece of pear on a pick hanging off the glass.\nTwo Tuesdays ago, I ventured down to Backbar to try another drink off of their Mix Tape menu. The one I selected was Oh, Sherrie by Sam Treadway in honor of the 1984 Steve Perry solo recording post departing Journey. A few moments after bartender Jesse Lane made my drink, I had a chance to talk to Sam about his creation; the most amusing part was how he latched on to the song lyric \"holds on\" and made the hanging garnish mirror that using a bamboo cocktail skewer. In the glass, the Oh, Sherry welcomed the nose with dried fruit and pear aromas. Next, grape, pineapple, and orchard fruit notes on the sip ventured into nutty sherry and herbal flavors on the swallow with a tart, tangy, and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG5hjSAGcpq4QSJGsrBXvIPkLfzBsC31gISqPF-GUTIMG-6cQnv3WqArrEmK68rDE1AXgGkbahxIPiQrPwJ1I66Lz5afOF4fa9qqJEeDiIzPaZc-LEonrxRtGvLj9_uh5hdabhbAy-G5h8n0lFC1uyvqMS7C07s4VwvgquKpPryZcLIqze3hkwHlkG35D/s320/ohsherrie_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG5hjSAGcpq4QSJGsrBXvIPkLfzBsC31gISqPF-GUTIMG-6cQnv3WqArrEmK68rDE1AXgGkbahxIPiQrPwJ1I66Lz5afOF4fa9qqJEeDiIzPaZc-LEonrxRtGvLj9_uh5hdabhbAy-G5h8n0lFC1uyvqMS7C07s4VwvgquKpPryZcLIqze3hkwHlkG35D/s800/ohsherrie_ig400.jpg", "comment_count": 0 }, { "title": "sparrow", "url": "https://cocktailvirgin.blogspot.com/2024/02/sparrow.html", "published": "2024-02-07T08:00:00.037-05:00", "updated": "2024-02-07T08:00:00.155-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Cook & Brown", "year": 2012 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "bitters (orange)", "gin", "lime juice", "maple syrup", "pimento dram" ], "ingredients": [ "2 oz Gale Force Gin (Beefeater)", "3/4 oz Lime Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Maple Syrup", "2 dash Orange Bitters (Angostura Orange)", "2 dash Angostura Bitters", "1/8 oz Allspice Dram (Hamilton's)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Gale Force Gin (Beefeater)\n3/4 oz Lime Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Maple Syrup\n2 dash Orange Bitters (Angostura Orange)\n2 dash Angostura Bitters\n1/8 oz Allspice Dram (Hamilton's)\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I decided to make a drink from an online collection of recipe flashcards from Cook & Brown in Providence. The one I selected was the Sparrow from their Fall 2012 menu, and its combination of gin, maple, apricot liqueur, and allspice dram reminded me of Ames Street Deli's\nGin Cobbler\nso I was intrigued; moreover, the maple-apricot combination is one that dates back to the 1940s with the\nEuthanasia\nfrom Crosby Gaige's\nCocktail Guide and Ladies' Companion\n. Once assembled, the Sparrow flew to the nose with apricot, allspice, and pine aromas. Next, lime and maple on the sip landed on gin, apricot, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6JhFC41qnwEZKLfAkrDpizxn9tObP0CODTMHL3jfSJW7nWBgr91-389V69EwWUf5tCbgY4zS5jRBYpxV4jG9arY-enw6fGHEZ6g3k_b4vGME3EW6VkqLfI3-esT17p9EBhbDmzgd5W7PggTwuZ42Tn7NnJJavinIKO1E0sjKZZodETYoc1YIMBEdTpoS/s320/sparrow_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6JhFC41qnwEZKLfAkrDpizxn9tObP0CODTMHL3jfSJW7nWBgr91-389V69EwWUf5tCbgY4zS5jRBYpxV4jG9arY-enw6fGHEZ6g3k_b4vGME3EW6VkqLfI3-esT17p9EBhbDmzgd5W7PggTwuZ42Tn7NnJJavinIKO1E0sjKZZodETYoc1YIMBEdTpoS/s800/sparrow_ig400.jpg", "comment_count": 0 }, { "title": "adderly", "url": "https://cocktailvirgin.blogspot.com/2024/02/adderly.html", "published": "2024-02-08T08:00:00.033-05:00", "updated": "2024-07-15T12:23:27.261-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "Milk & Honey", "year": 2005 }, "categories": [ "bitters (orange)", "lemon juice", "maraschino", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Lemon Juice", "3/4 oz Maraschino Liqueur (Luxardo)", "2 dash Orange Bitters (Regan's)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Lemon Juice\n3/4 oz Maraschino Liqueur (Luxardo)\n2 dash Orange Bitters (Regan's)\nShake with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Thursdays ago, I fired up the\nBartender's Choice\napp and decided to make the Adderly. Sam Ross based this rye drink at Milk & Honey in 2005 on the gin-based Casino (sort of an Aviation with orange bitters and no violette) originating from Hugo Ensslin's 1916\nRecipes for Mixed Drinks\n. In the glass, the Adderly opened up with nutty cherry and rye aromas. Next, lemon and cherry notes on the sip stepped aside for rye and cherry flavors on the swallow with an orange finish. Overall, the combination reminded me of a less herbal\nFinal Ward\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDGD_jl_nfzPmTM-vrcyNAJI1dOeWNfqh3HJw4QwOcDZmyYt1bhurrvb6fMRfXnRNHtyMjAI94UpYIifVRn9zlN2sh4BiEVD63Q8VXebp8QtZfQ83ceO8ubYjRED2E2Hxs-4pwadraqYLkVL-ZIj4tQxC2AVp05_Pwgr7ZToMcovoKmKtVxv0dyAzrsjr/s320/adderly_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDGD_jl_nfzPmTM-vrcyNAJI1dOeWNfqh3HJw4QwOcDZmyYt1bhurrvb6fMRfXnRNHtyMjAI94UpYIifVRn9zlN2sh4BiEVD63Q8VXebp8QtZfQ83ceO8ubYjRED2E2Hxs-4pwadraqYLkVL-ZIj4tQxC2AVp05_Pwgr7ZToMcovoKmKtVxv0dyAzrsjr/s800/adderly_ig400.jpg", "comment_count": 0 }, { "title": "the southern point", "url": "https://cocktailvirgin.blogspot.com/2024/02/the-southern-point.html", "published": "2024-02-09T08:00:00.041-05:00", "updated": "2024-02-09T08:00:00.136-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Eryn Reece", "source": "St. Germain Cocktails", "year": 2010 }, "categories": [ "absinthe", "applejack", "calvados", "cointreau", "lemon juice", "st. germain" ], "ingredients": [ "3/4 oz Apple Brandy (Morin Selection Calvados)", "3/4 oz Elderflower Liqueur (St. Elder)", "3/4 oz Orange Liqueur (Cointreau)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass pre-rinsed with absinthe (Pernod Absinthe).", "body_text": "3/4 oz Apple Brandy (Morin Selection Calvados)\n3/4 oz Elderflower Liqueur (St. Elder)\n3/4 oz Orange Liqueur (Cointreau)\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe glass pre-rinsed with absinthe (Pernod Absinthe).\nTwo Fridays ago, I opened up the\nRaising the Bar\nbook by Jacob Grier and Brett Adams and spotted Eryn Reece's Southern Point. I was able to track down the recipe to a 2010 post on the\nSt. Germain Cocktails\nblog which would place it before her time at Death & Co. in Manhattan which began in 2011. The combination fell between Sam Ross'\nSunflower\nof a Corpse Reviver #2 with elderflower instead of Lillet and Scott Holliday's\nJohnny Jump Up\nof a Corpse Reviver #2 with apple brandy instead of gin. In the glass, the Southern Point opened up to the nose with apple, black licorice, orange, and floral aromas. Next, lemon and grapefruit notes on the sip relaxed into apple, orange, and licorice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdAVD7FLqXy6Y491Ghv8ANDiCqxAG8rAVQsaI3lje1MUE-C7fD3xD4r3u__1tiW8UXc1DQ0cJztYtNf0oR9rtRy3mWnkvOG_x3MPW96z8Dv6e0SY7LMGk5vJNxUnzb6VeKug1ob9NvosCU78gpQ-io_ge9cWCzrOKe00bfzTSa9TqMZQG0GfvdmHxs6nM/s320/southernpoint_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdAVD7FLqXy6Y491Ghv8ANDiCqxAG8rAVQsaI3lje1MUE-C7fD3xD4r3u__1tiW8UXc1DQ0cJztYtNf0oR9rtRy3mWnkvOG_x3MPW96z8Dv6e0SY7LMGk5vJNxUnzb6VeKug1ob9NvosCU78gpQ-io_ge9cWCzrOKe00bfzTSa9TqMZQG0GfvdmHxs6nM/s800/southernpoint_ig400.jpg", "comment_count": 0 }, { "title": "on the avenue", "url": "https://cocktailvirgin.blogspot.com/2024/02/on-avenue.html", "published": "2024-02-10T08:00:00.047-05:00", "updated": "2024-02-10T08:00:00.135-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "equalmeasure" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Eliza Hoar", "source": "Equal Measure", "year": null }, "categories": [ "#equalmeasure", "campari", "cognac", "cynar", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Pierre Ferrand 1840 Cognac", "1/2 oz Rittenhouse Rye Whiskey", "1 oz Cinzano Sweet Vermouth", "1/2 oz Campari", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish orange oil from a twist.", "body_text": "1/2 oz Pierre Ferrand 1840 Cognac\n1/2 oz Rittenhouse Rye Whiskey\n1 oz Cinzano Sweet Vermouth\n1/2 oz Campari\n1/2 oz Cynar\nStir with ice, strain into a double old fashioned glass with ice, and garnish orange oil from a twist.\nTwo Saturdays, I finally visited Equal Measure when they were formally open. I say it that way since I had been in the space back in mid-November for a Dale DeGroff and Hendrick's private event that featured Dale's new aperitivo that was launching and a taste of his amaro that was still in prototype form. For a first drink, I asked bartender Eliza Hoar who came to the East Coast after bartending in San Diego at places like the Noble Experiment for the On the Avenue. This Boulevardier riff was subtitled \"equal measures are everywhere\", and the split Campari-Cynar bitter component was one that I last saw in the\nRosales\n. In the glass, the On the Avenue began with an orange, Cognac, and herbal aroma. Next, grape and caramel notes on the sip strolled into Cognac, a hint of rye, bitter orange, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlIUdJiBOW0-IynXboBl4BtyKE6hVgHy0HE-D0ihBMSiP4qW6NOcbAiy7hcEu3XdCzTwF52se6IHAcOwqOSUIfRHKl1zrRB0624OmTjtwgwSs0pAJIdGe-_Hs-_SWoPViKGLK26tRPgxxHlhaY6n67EMGTAVwyiHiBfGmhTHC11Ar3ab2D0fDIKpTjcJH/s320/ontheavenue_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlIUdJiBOW0-IynXboBl4BtyKE6hVgHy0HE-D0ihBMSiP4qW6NOcbAiy7hcEu3XdCzTwF52se6IHAcOwqOSUIfRHKl1zrRB0624OmTjtwgwSs0pAJIdGe-_Hs-_SWoPViKGLK26tRPgxxHlhaY6n67EMGTAVwyiHiBfGmhTHC11Ar3ab2D0fDIKpTjcJH/s800/ontheavenue_ig400.jpg", "comment_count": 1 }, { "title": "get up & go", "url": "https://cocktailvirgin.blogspot.com/2024/02/get-up-go.html", "published": "2024-02-11T08:00:00.033-05:00", "updated": "2024-02-11T08:00:00.144-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Pouring Ribbons", "year": 2014 }, "categories": [ "amaro", "bitters (orange)", "bitters (other)", "curacao", "kahlua", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Wild Turkey 101° (WT101° Bourbon)", "1/4 oz Amaro Abano", "1/4 oz Pierre Ferrand Dry Curaçao", "1/4 oz Laphroaig Scotch", "1 tsp Galliano Ristretto", "1 dash Cinnamon Bitters (Fee's Whiskey Barrel-Aged)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange peel arrow.", "body_text": "1 1/2 oz Wild Turkey 101° (WT101° Bourbon)\n1/4 oz Amaro Abano\n1/4 oz Pierre Ferrand Dry Curaçao\n1/4 oz Laphroaig Scotch\n1 tsp Galliano Ristretto\n1 dash Cinnamon Bitters (Fee's Whiskey Barrel-Aged)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange peel arrow.\nTwo Sundays ago, I returned to the Pouring Ribbons online recipe flashcard set and landed on the Get Up & Go from their Fall 2014 menu. In the glass, the Get Up & Go conjured an orange and peat smoke bouquet. Next, roast notes and hints of caramel on the sip landed upon Bourbon, smoky Scotch, orange, and coffee flavors on the swallow with a cinnamon and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYGjKXO5fxSswgcs2QtZb6o4RRMCGACQt8T876Y78a-OXaKN1Ew6KYHD7PLUcoYkOP-dOINMbTvaGcToqFbQJRhrWR8i3K8rLvh2zpxtvyJu6sc_a6O_8zoZzsRZWhXU6jQoZNbLpd2DVoHnZBdyBi9-qEvZ5Rz1bKekzGsCjN6QA6xBas6TACkz9t5iK/s320/getupandgo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYGjKXO5fxSswgcs2QtZb6o4RRMCGACQt8T876Y78a-OXaKN1Ew6KYHD7PLUcoYkOP-dOINMbTvaGcToqFbQJRhrWR8i3K8rLvh2zpxtvyJu6sc_a6O_8zoZzsRZWhXU6jQoZNbLpd2DVoHnZBdyBi9-qEvZ5Rz1bKekzGsCjN6QA6xBas6TACkz9t5iK/s800/getupandgo_ig400.jpg", "comment_count": 0 }, { "title": "dr. doctor", "url": "https://cocktailvirgin.blogspot.com/2024/02/dr-doctor.html", "published": "2024-02-12T08:00:00.041-05:00", "updated": "2024-02-12T08:00:00.206-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "dry shake", "attribution": { "creator": "frederic", "source": "the Dorrance", "year": 2012 }, "categories": [ "falernum", "lime juice", "rum", "swedish punsch" ], "ingredients": [ "1 1/2 oz Planteray 5 Year Barbados Rum (RL Seale 10 Year)", "1/2 oz Planteray Overproof Rum (OFTD)", "1 oz Kronan Swedish Punsch", "1 oz Lime Juice", "3/4 oz Falernum (Velvet)" ], "instructions": "Dry shake (shake with one ice cube), pour over crushed ice in a double old fashioned glass, and add a straw.", "body_text": "1 1/2 oz Planteray 5 Year Barbados Rum (RL Seale 10 Year)\n1/2 oz Planteray Overproof Rum (OFTD)\n1 oz Kronan Swedish Punsch\n1 oz Lime Juice\n3/4 oz Falernum (Velvet)\nDry shake (shake with one ice cube), pour over crushed ice in a double old fashioned glass, and add a straw.\nTwo Mondays ago, I returned to the online recipe flashcards for the Fall 2012 menu at the Dorrance in Providence, Rhode Island, where I decided that the Dr. Doctor would scratch that craving for a Daiquiri. The Dr. Doctor is a riff on the classic\nDoctor Cocktail\nvia Ted Haigh who modified it from the one that first appeared in Harry McElhone's 1927\nBarflies and Cocktails\n; the same combination as Ted's was published as the\nWaldorf Cocktail\nin the 1930\nSavoy Cocktail Book.\nHere, the concept was expanded with two rums and the addition of falernum. Once prepared, the Dr. Doctor offered up caramel, lime, and clove aromas. Next, lime and caramel on the sip prescribed a medley of rum notes including burly and slightly funky ones, dryness, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNF2ht44VyK_Rk-uQmSx-1ihDzx6P49Qc4pVdZbm50vKv54WL37CiozxP0sKZzDAjMoQmOUw8JY71XaJvrK3gGRIYk_riebzjPdtZo4z8Gs0royUH1w_cUUU2Tdbygrv_U-tUELGKfCNiEtScKDJrJf4xqj45HYNGffkDsTDAiyFeAisgdDT0Nw6e5zkW/s320/drdoctor_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNF2ht44VyK_Rk-uQmSx-1ihDzx6P49Qc4pVdZbm50vKv54WL37CiozxP0sKZzDAjMoQmOUw8JY71XaJvrK3gGRIYk_riebzjPdtZo4z8Gs0royUH1w_cUUU2Tdbygrv_U-tUELGKfCNiEtScKDJrJf4xqj45HYNGffkDsTDAiyFeAisgdDT0Nw6e5zkW/s800/drdoctor_ig400.jpg", "comment_count": 0 }, { "title": "why don't you do right", "url": "https://cocktailvirgin.blogspot.com/2024/02/why-dont-you-do-right.html", "published": "2024-02-13T08:00:00.055-05:00", "updated": "2025-08-13T13:04:02.160-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "cognac", "cynar", "kahlua", "rum" ], "ingredients": [ "1 oz Pineapple Rum (Planteray)", "1 oz Cognac (Monnet VSOP)", "1/2 oz Cynar", "1/2 oz Coffee Liqueur (Mr. Black)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Pineapple Rum (Planteray)\n1 oz Cognac (Monnet VSOP)\n1/2 oz Cynar\n1/2 oz Coffee Liqueur (Mr. Black)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nAfter writing up the\nPalisades\n, I got inspired by its Cynar-coffee liqueur combination. I combined that duo with the Cognac-pineapple rum split base from my\nBig Spender\n, and I kept the Peggy Lee song title theme going by dubbing the result the Why Don't You Do Right. One critique I faced on the name on\nInstagram\nwas \"The drink sounds great, but in the song all the fellow has to offer is a glass of gin. What a louse!\", but otherwise, several folks have since tried this one out, liked it, and posted about it which has led to a second wave of users making it and tagging me in their posts. Once prepared, the Why Don't You Do Right proffered orange, caramel, pineapple, and coffee aromas to the nose. Next, caramel and roast notes on the sip slid into Cognac and coffee flavors on the swallow with a pineapple and roast finish. The choice of coffee liqueur here might require some tweaking as perhaps a half barspoon of Demerara syrup could supplement Mr. Black's drier profile, and softer coffee liqueurs might allow the other beautiful components shine through more. But overall, the combination of coffee and pineapple has generally been a success whether in the classic\nMr. Bali Hai\nor in more modern ones like Moe Isaza's Bacardi Legacy drink, the\nPoderoso\n.\nIn April 2025, I upcycled the recipe for a Planteray Stiggins' Fancy Pineapple Rum competition since I was in a time crunch for a submission. I exchanged the old fashioned with a big cube for a Nick & Nora glass, and I specified the Cognac as Pierre Ferrand Ambre which we have at the C-Side Bar in Cambridge, MA. I dubbed it the Sunken City named after the Les Baxter exotica track. While it did not win, this second life of this combination has gained traction on\nInstagram\n.\nSunken City\n• 1 oz Planteray Stiggins' Fancy Pineapple Rum", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimznJvyp-JDnVjF_2YHl_6d1usGleb2CbQIEj6O7Ci44Sy4xN1gW79nia9wRYy6h9ptnetW_nY5O-9rfmvamzp3LMWyClhtkz7UfTBif8IRKeZ02mLxmuhMz8kbjO6CljB8adUmkFtwqnAFK6EgJXTevqThQYjTK61eIOLOduPNy9y0_biHVYascQTfKA4/s320/whydontyoudoright_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULhbEYwXZ6_ZS7xbsHxJQiB1F1Dgu4pMhx-iSeMBHz_II9LSReCvqQhRC7xfDC24HD-goTrKxt9WY0wfNWeykPnI_UE4DIlAuyg2lA-qfNRQoEZ-AosFJmfhLDz1cUivlPo8cCA_dVMizzcCXuhVZwH39KL1JYLOb6G5NQ3YolXFaYQys9gmKj9v-NDgP/s320/sunkencity_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimznJvyp-JDnVjF_2YHl_6d1usGleb2CbQIEj6O7Ci44Sy4xN1gW79nia9wRYy6h9ptnetW_nY5O-9rfmvamzp3LMWyClhtkz7UfTBif8IRKeZ02mLxmuhMz8kbjO6CljB8adUmkFtwqnAFK6EgJXTevqThQYjTK61eIOLOduPNy9y0_biHVYascQTfKA4/s800/whydontyoudoright_ig400.jpg", "comment_count": 1 }, { "title": "little gem diner", "url": "https://cocktailvirgin.blogspot.com/2024/02/little-gem-diner.html", "published": "2024-02-14T08:00:00.036-05:00", "updated": "2024-02-14T08:00:00.144-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Pouring Ribbons", "year": 2014 }, "categories": [ "egg", "honey", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye Whiskey", "1/2 oz Honey Syrup", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/4 oz Unicum Plum Liqueur (*)", "3 drop Saline (1:4)", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, and strain into a Fizz glass.", "body_text": "1 1/2 oz Old Overholt Rye Whiskey\n1/2 oz Honey Syrup\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/4 oz Unicum Plum Liqueur (*)\n3 drop Saline (1:4)\n1 Whole Egg\nShake one round without ice and one round with ice, and strain into a Fizz glass.\n(*) Apparenlty, no longer imported here, so perhaps a combination of slivovitz and simple syrup if one does not already have a bottle or cannot source a dusty one on liquor store shelves. My sample came from Portland Cocktail Week 2012, and this is the first time that I have found an use for it.\nTwo Wednesdays ago, I ventured back to the online recipe flashcards from Pouring Ribbons in Manhattan, and I decided on the Little Gem Diner as a curious Flip from their Fall 2014 menu. Though the history was not provided, it was possibly named after a diner in Syracuse, New York, founded in 1950, and the only other reference was that it came highly recommended by an user on\nFourSquare\n– and after making it, I can see why. In the glass, the Little Gem Diner conjured up red fruit like plum or cherry to the nose. Next, a creamy and honey-driven sip opened up into rye, raisin, and plum flavors on the swallow. Overall, this one was so elegant, and I was saddened that my drink ended so soon.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTSE0nQd2uSEn6g6Edf90MKO534_P7KrPoAoc87dW0QTymOLNCG5FZT-aLLRRWq9zhqevZxaOZaGbbqrrMKmiMJGcilyWqoWDIopzRZy5EkTz4MRRCBDG2aAOd3h-IWtdMpKzWCLYsZO2MNOCJOWAPp3bPrR2tVBF2e-XDp2GZATfdINYTVBwol8OPr3u/s320/littlegemdiner_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTSE0nQd2uSEn6g6Edf90MKO534_P7KrPoAoc87dW0QTymOLNCG5FZT-aLLRRWq9zhqevZxaOZaGbbqrrMKmiMJGcilyWqoWDIopzRZy5EkTz4MRRCBDG2aAOd3h-IWtdMpKzWCLYsZO2MNOCJOWAPp3bPrR2tVBF2e-XDp2GZATfdINYTVBwol8OPr3u/s800/littlegemdiner_ig400.jpg", "comment_count": 3 }, { "title": "laughter in the dark", "url": "https://cocktailvirgin.blogspot.com/2024/02/laughter-in-dark.html", "published": "2024-02-15T08:00:00.026-05:00", "updated": "2024-02-15T08:00:00.155-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": null }, "categories": [ "cynar", "scotch", "sherry" ], "ingredients": [ "1 oz Islay Scotch (Ardbeg 10 Year)", "3/4 oz Cynar", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry and lemon oil from a twist.", "body_text": "1 oz Islay Scotch (Ardbeg 10 Year)\n3/4 oz Cynar\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\nStir with ice, strain into a cocktail glass, and garnish with a cherry and lemon oil from a twist.\nTwo Tuesdays ago, I was perusing the\nKindredCocktails\ndatabase when I spotted the Laughter in the Dark by New York City bartender Rafa Garcia Febles. The combination reminded me of the\nBackwards Point\nand\nDrunk Uncle\nbut with Pedro Ximenez sherry instead of vermouth. Once prepared, the Laughter in the Dark showcased a lemon, peat smoke, and raisin aroma. Next, dried fruit and caramel notes on the sip opened up into smoky Scotch, herbal, grape, and raisin flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-9m8SIJMCEb1KQou1c8UrisCYXG0MBPTalNI2JmvZxYhbh6mn1E2wEH9Tnj9qhEMXjoks8msHTL3Gj37aPO3WpMgUMY7aF6iuFCgx-AEcucPgNz9owa9tuzbNDEFATz8S5nX2fhtbCBvsmkWtNMLbpGVjQQ_Fncyl1j56oKnazSkdX9bQ8aEBYVTI9M-/s320/laughterinthedark_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-9m8SIJMCEb1KQou1c8UrisCYXG0MBPTalNI2JmvZxYhbh6mn1E2wEH9Tnj9qhEMXjoks8msHTL3Gj37aPO3WpMgUMY7aF6iuFCgx-AEcucPgNz9owa9tuzbNDEFATz8S5nX2fhtbCBvsmkWtNMLbpGVjQQ_Fncyl1j56oKnazSkdX9bQ8aEBYVTI9M-/s800/laughterinthedark_ig400.jpg", "comment_count": 0 }, { "title": "besitos de abuelita", "url": "https://cocktailvirgin.blogspot.com/2024/02/besitos-de-abuelita.html", "published": "2024-02-16T08:00:00.040-05:00", "updated": "2024-12-24T13:34:56.082-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Raised by Wolves", "year": 2021 }, "categories": [ "amaro", "bitters (mole)", "mezcal", "sherry", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Cimarron)", "1 oz Mezcal (Peloton de la Muerte)", "1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/4 oz Amaro Sfumato", "3 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 oz Reposado Tequila (Cimarron)\n1 oz Mezcal (Peloton de la Muerte)\n1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/4 oz Amaro Sfumato\n3 dash Mole Bitters (Bittermens)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Fridays ago, I returned to the online flashcard set from Raised by Wolves in San Diego and spotted the Besitos de Abuelita as perhaps a riff on the\nOaxacan Old Fashioned\nwith sweet sherry and an earthy-smoky amaro in place of the neo-classic's agave syrup. I was able to date the drink to late 2021 via\nYelp\nmenu photos where the drink was subtitled, \"Warm kisses from Grandma with a longer lasting flavor than her favorite red lipstick on your cheek.\" In the glass, the Besitos de Abuelita gave forth a grapefruit, smoky, vegetal, and bitter herbal aroma. Next, grape and roast notes on the sip slid into smoke, bitter herbal, vegetal, raisin, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5-C0Opq-VOmiV8p1Icxvk2SZejsE71h07cnfKE0rCe15aAKn-s4hy9-JNjgTkhpiEqyTzd46w3_ssIBTaOy2ugbUtabbbzUACVJ_nftMdUTLxYZREYpn-iG5z39hBFQXV1lcKrh526hHWen4u3RobTejcLWOPcIT1uENlsD8sVCU-9teSfTqqTFMYK0J/s320/besitosa_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5-C0Opq-VOmiV8p1Icxvk2SZejsE71h07cnfKE0rCe15aAKn-s4hy9-JNjgTkhpiEqyTzd46w3_ssIBTaOy2ugbUtabbbzUACVJ_nftMdUTLxYZREYpn-iG5z39hBFQXV1lcKrh526hHWen4u3RobTejcLWOPcIT1uENlsD8sVCU-9teSfTqqTFMYK0J/s800/besitosa_ig400.jpg", "comment_count": 0 }, { "title": "café italo", "url": "https://cocktailvirgin.blogspot.com/2024/02/cafe-italo.html", "published": "2024-02-17T08:00:00.028-05:00", "updated": "2024-02-17T08:00:00.131-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Kirk Estopinal", "source": "Cure: New Orleans Drinks and How to Mix 'Em", "year": null }, "categories": [ "amaro", "egg", "simple syrup" ], "ingredients": [ "2 oz Amaro Nardini", "3/4 oz Demerara Syrup", "1 Orange Peel", "1 Whole Egg" ], "instructions": "Shake the egg, add the rest of the ingredients, and shake with ice. Strain into a double old fashioned glass (the photo shows a large ice cube not mentioned in the book's text), and garnish with an additional orange peel.", "body_text": "2 oz Amaro Nardini\n3/4 oz Demerara Syrup\n1 Orange Peel\n1 Whole Egg\nShake the egg, add the rest of the ingredients, and shake with ice. Strain into a double old fashioned glass (the photo shows a large ice cube not mentioned in the book's text), and garnish with an additional orange peel.\nTwo Saturdays ago, I reached for Neal Bodenheimer and Emily Timberlake's\nCure: New Orleans Drinks and How to Mix 'Em\nbook. There, I spotted the Café Italo by Kirk Estopinal at Cure that was inspired by the Terry's brand chocolate orange candy and reminded me of the\nCynar Flip\n. In the glass, the Café Italo approached with an orange, caramel, and herbal bouquet. Next, a creamy caramel sip was followed by caramel, toffee, coffee, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdEjl8bx9GkMjHCn5fSdrhjJ6B6eJPT4mh2eqHnG7bTnaowHidMTiMy223rKmepXngiK2E2QCY8y09gtZwEIjonDHQBoXisb9ZESMGJQsGRGnipQ85LQDodMYw1gYJkD0n9M7UNamvwA9dnKhDlFFNya_vfY2Ddxinx-2OLtvNFRNH9PMQ4WJydpnkL43/s320/cafeitalo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdEjl8bx9GkMjHCn5fSdrhjJ6B6eJPT4mh2eqHnG7bTnaowHidMTiMy223rKmepXngiK2E2QCY8y09gtZwEIjonDHQBoXisb9ZESMGJQsGRGnipQ85LQDodMYw1gYJkD0n9M7UNamvwA9dnKhDlFFNya_vfY2Ddxinx-2OLtvNFRNH9PMQ4WJydpnkL43/s800/cafeitalo_ig400.jpg", "comment_count": 0 }, { "title": "open & shut", "url": "https://cocktailvirgin.blogspot.com/2024/02/open-shut.html", "published": "2024-02-18T08:00:00.027-05:00", "updated": "2024-02-18T08:00:00.453-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Julia Momose", "source": "Nightcap", "year": null }, "categories": [ "*room temperature", "amaro", "cognac" ], "ingredients": [ "1 1/2 oz Amaro Lucano", "1/2 oz Cognac (Monnet VSOP)" ], "instructions": "Build in a rocks glass without ice and give a quick stir. Optional to garnish with a lemon or orange twist (lemon twist).", "body_text": "1 1/2 oz Amaro Lucano\n1/2 oz Cognac (Monnet VSOP)\nBuild in a rocks glass without ice and give a quick stir. Optional to garnish with a lemon or orange twist (lemon twist).\nTwo Sundays ago, I spied Kara Newman's\nNightcap\nbook on the shelf, and I began flipping through the pages. There, I was lured in by Julia Momose's Open & Shut whuch was a Scaffa (room temperature \"cocktail\" without dilution) that she described as, \"Simply build in the glass, retire to bed, sip, and ease yourself into slumber.\" Once assembled, the Open & Shut provided a lemon, caramel, and orange bouquet to the nose. Next, caramel and roast notes on the sip led into bitter herbal, Cognac, and dark orange peel flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRVZjtQVii0fYHWAY2KauoqYMxfuyXCv8A081sE58Axjcj74WhY4poJNatgh1xK3EkrUta_BXWjQuvHXKEpxFTIeLkCej_V8UPc3mK4i1nPkvUwFupi2Kb5U61wrp6CJ672U7kQBZMPsDt9Tt6qPgpmrbt5rMt30UpJtmDUuZ3YPxoIhLfYZ17-FPY_Yk/s320/openandshut_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRVZjtQVii0fYHWAY2KauoqYMxfuyXCv8A081sE58Axjcj74WhY4poJNatgh1xK3EkrUta_BXWjQuvHXKEpxFTIeLkCej_V8UPc3mK4i1nPkvUwFupi2Kb5U61wrp6CJ672U7kQBZMPsDt9Tt6qPgpmrbt5rMt30UpJtmDUuZ3YPxoIhLfYZ17-FPY_Yk/s800/openandshut_ig400.jpg", "comment_count": 0 }, { "title": "dutch lover", "url": "https://cocktailvirgin.blogspot.com/2024/02/dutch-lover.html", "published": "2024-02-19T08:00:00.038-05:00", "updated": "2024-02-19T08:00:00.135-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Hodges Bend", "year": 2018 }, "categories": [ "amaro", "bitters (other)", "genever", "grenadine", "lime juice" ], "ingredients": [ "1 1/2 oz Barrel-Aged Bols Genever", "1/2 oz Luxardo Amaro Abano", "3/4 oz Grenadine", "1/2 oz Lime Juice", "1 dash Cardamom Bitters (The Bitter Housewife)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Barrel-Aged Bols Genever\n1/2 oz Luxardo Amaro Abano\n3/4 oz Grenadine\n1/2 oz Lime Juice\n1 dash Cardamom Bitters (The Bitter Housewife)\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, I uncovered a collection of online recipe flashcards from Hodges Bend in St. Paul, Minnesota. There, the Dutch Lover called out to me for it reminded me of a Genever-Abano version of the gin-Cynar\nGiuseppe's Lady\n, and I was able to find mentions of the drink in a 2018\nLavender Magazine\narticle and also on a\nYelp\nmenu that same year. In the glass, the Dutch Lover welcomed the senses with dark red berry, malty, and lime aromas in the glass. Next, lime, caramel, and red fruit on the sip cruised into malty Genever, caramel, herbal, black pepper, and cardamom flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgmuYZM8D0vuhmgIZlAyymOpyNHnuxfpMLSZxZgp3Rk8pQcj_Zyyz2vIVbknxvX234JI7o9G4S3nI-_k86fvONf07VURAXNsxndc6wRX8Vlx8_RtIqQrA_tMKTb-gAnGt7ZclGOBYLjGq8IuDAl0tc3lJuAyvczpKclSkAuwYucpmPco7ysV-Irm5csj7/s320/dutchlover_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgmuYZM8D0vuhmgIZlAyymOpyNHnuxfpMLSZxZgp3Rk8pQcj_Zyyz2vIVbknxvX234JI7o9G4S3nI-_k86fvONf07VURAXNsxndc6wRX8Vlx8_RtIqQrA_tMKTb-gAnGt7ZclGOBYLjGq8IuDAl0tc3lJuAyvczpKclSkAuwYucpmPco7ysV-Irm5csj7/s800/dutchlover_ig400.jpg", "comment_count": 0 }, { "title": "red legs", "url": "https://cocktailvirgin.blogspot.com/2024/02/red-legs.html", "published": "2024-02-20T08:00:00.038-05:00", "updated": "2024-02-20T08:00:00.136-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "rum", "scotch", "sherry" ], "ingredients": [ "1 oz Pineapple Rum (Planteray)", "1 oz Scotch (Cutty Sark Prohibition)", "1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/4 oz Amaro Ciociaro" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Pineapple Rum (Planteray)\n1 oz Scotch (Cutty Sark Prohibition)\n1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/4 oz Amaro Ciociaro\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I served a guest at work a pineapple rum-Scotch Sazerac as a follow up to a rye-Cognac one. That combination got me thinking of Pedro Ximenez-Amer Picon drinks that I made from the\nPioneers of Mixing from Elite Bars: 1903-1933\nbook such as the\nReiff\n. I used the New York City-favored Amaro Ciociaro instead of Picon since Pedro Ximenez sherry-sweetened Old Fashioned riffs such as the\nMcKittrick\nand\nSecond Marriage\nare also popular there. I dubbed this the Red Legs after Red Legs Greaves, a Scottish pirate active in the Caribbean during the late 17th century, to capture the Scottish and tropical vibes in the drink. In the glass, the Red Legs showcased an orange and dark dried fruit aroma. Next, dark grape and caramel notes on the sip sailed into pineapple, dark orange, smoky Scotch, and date-raisin flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFp1Euo56VcV8o29iyXZzlzana9Gp-pzIiGm2A0Y104DfkOegGwSEm8-UL0cZDFRbJSeSmI5T_RRWmuPF8CQh8VxyjVFPyRlwXaps2Zr9MfFfzEWEVB1aH5vgsZJuLW-q5XdLV_q-MsDSWJfjtknPxcPYdmORKLoLLk-NcBCp_znL6Bbv_1Bgcf8c2OQ2/s320/redlegs_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFp1Euo56VcV8o29iyXZzlzana9Gp-pzIiGm2A0Y104DfkOegGwSEm8-UL0cZDFRbJSeSmI5T_RRWmuPF8CQh8VxyjVFPyRlwXaps2Zr9MfFfzEWEVB1aH5vgsZJuLW-q5XdLV_q-MsDSWJfjtknPxcPYdmORKLoLLk-NcBCp_znL6Bbv_1Bgcf8c2OQ2/s800/redlegs_ig400.jpg", "comment_count": 0 }, { "title": "milano's triumph", "url": "https://cocktailvirgin.blogspot.com/2024/02/milanos-triumph.html", "published": "2024-02-21T08:00:00.029-05:00", "updated": "2024-02-21T08:00:00.291-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": null, "attribution": { "creator": null, "source": "Cook & Brown", "year": 2012 }, "categories": [ "campari", "genever", "sherry" ], "ingredients": [ "1 1/2 oz Bols Genever (Bols Barrel-Aged)", "1 oz Campari", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)", "6 drop Salt Water (1:4 Saline)", "2 Orange Peels" ], "instructions": "Express the two peels into the mixing glass, add the rest of the ingredients, stir with ice, and strain into a coupe glass without garnish.", "body_text": "1 1/2 oz Bols Genever (Bols Barrel-Aged)\n1 oz Campari\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\n6 drop Salt Water (1:4 Saline)\n2 Orange Peels\nExpress the two peels into the mixing glass, add the rest of the ingredients, stir with ice, and strain into a coupe glass without garnish.\nTwo Wednesdays ago, I returned to the online recipe flashcards from Cook & Brown in Providence, Rhode Island. There, I was drawn in by the Milano's Triumph, a Genever-sherry Negroni of sorts from their Fall 2012 menu that reminded me of Genever Negroni-like drinks such as the\nOude Negroni\nand the\nOnset\n. In the glass, the Milano's Triumph gave forth a malty, orange, and grape bouquet. Next, dried fruit notes on the sip transformed into malty, orange, and fig flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied_cGD-KF_3jpOi-1QkLh1_Uj7z5HmWFl8caQSX7kjTguINKiKH7l3Cq3ol-qTH_pJTMwCxdaw_lUbD8bONbj8QI3DvSJXjiLYcBwzdOklUhfmOMeD_hr0Raji2sayCvJLqww9w62bUS_1d9FtLeL8YGHosTjbjf2CERzMB99pw-A1mLFZNkBvpB-vyiM/s320/milanostriumph_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied_cGD-KF_3jpOi-1QkLh1_Uj7z5HmWFl8caQSX7kjTguINKiKH7l3Cq3ol-qTH_pJTMwCxdaw_lUbD8bONbj8QI3DvSJXjiLYcBwzdOklUhfmOMeD_hr0Raji2sayCvJLqww9w62bUS_1d9FtLeL8YGHosTjbjf2CERzMB99pw-A1mLFZNkBvpB-vyiM/s800/milanostriumph_ig400.jpg", "comment_count": 0 }, { "title": "tongue twister", "url": "https://cocktailvirgin.blogspot.com/2024/02/tongue-twister.html", "published": "2024-02-22T08:00:00.032-05:00", "updated": "2024-02-22T08:00:00.131-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tony Roehr", "source": "Raised by Wolves", "year": 2021 }, "categories": [ "chartreuse (green)", "falernum", "lime juice", "mezcal" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "3/4 oz Green Chartreuse", "3/4 oz Falernum (Velvet)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit garnish).", "body_text": "3/4 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n3/4 oz Green Chartreuse\n3/4 oz Falernum (Velvet)\n3/4 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit garnish).\nTwo Thursdays ago, I was perusing the online recipe flashcards for Raised by Wolves in San Diego when I came across the Tongue Twister. I was able to confirm the drink by way of an\nImbibe\n2021 article that attributes the drink to Tony Roehr, and the combination reminded me of the\nEulogy\nwith its four equal parts structure and a Chartreuse paired with falernum. While the Eulogy has been Yellow Chartreuse or Strega, the combination here of Green Chartreuse and falernum is one that has worked well in a variety of recipes including the\nNuclear Daiquiri\nand\nChartreuse Swizzle\n. Once prepared, the Tongue Twister riddled the nose with lime, vegetal, and smoke aromas. Next, a lime-driven sip flowed into herbal, herbaceous, smokey, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSx-c9n24-wjzI9tJTHrUKlgnapmLTt8y5qlGgKeraVmPFp6T1DaYKkeCSSc79qBL6JY41UUkoUPEUkWlM5UwPtFuXTPJOHIA3K37xEA1PzUSC0qQbumaQe7hWXLaOIG5OuMBI6czmXkLIIto493qdI5nIJjkxGCHlJRYAYzmdgYxISByv7OYU1ey0Ti-/s320/tonguetwister_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSx-c9n24-wjzI9tJTHrUKlgnapmLTt8y5qlGgKeraVmPFp6T1DaYKkeCSSc79qBL6JY41UUkoUPEUkWlM5UwPtFuXTPJOHIA3K37xEA1PzUSC0qQbumaQe7hWXLaOIG5OuMBI6czmXkLIIto493qdI5nIJjkxGCHlJRYAYzmdgYxISByv7OYU1ey0Ti-/s800/tonguetwister_ig400.jpg", "comment_count": 0 }, { "title": "roscoe diner", "url": "https://cocktailvirgin.blogspot.com/2024/02/roscoe-diner.html", "published": "2024-02-23T11:30:00.000-05:00", "updated": "2024-02-23T11:36:37.525-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "applejack", "apricot liqueur", "egg", "honey liqueur", "sherry" ], "ingredients": [ "1 1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Honey Syrup (1:1)", "1/2 oz Pedro Ximenex Sherry (El Maestro Sierra)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "3 drop Saline (1:4)", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice and strain into a Fizz glass.", "body_text": "1 1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Honey Syrup (1:1)\n1/2 oz Pedro Ximenex Sherry (El Maestro Sierra)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n3 drop Saline (1:4)\n1 Whole Egg\nShake one round without ice and one round with ice and strain into a Fizz glass.\nTwo Fridays ago, I was inspired by Pouring Ribbon's\nLittle Gem Diner\n, and I decided to make the delicious combination more accessible since Unicum's plum liqueur is no longer imported into this country. Instead, my mind went to apricot liqueur instead of plum and apple brandy in place of rye; I did also try Scotch since apricot and whisky make a great pairing, but it was better with the fruit duo. I dubbed this one after another upstate New York Diner, but one that I had a personal connection to along Route 17 that we stopped into on the way to and from college. In the glass, the Roscoe Diner opened up with an apricot, floral, and date bouquet. Next, a creamy plum and honey sip drove off into apple, apricot, and dried fruit flavors on the swallow. Overall, it was a touch sweeter than I usually like things, but I was happy with the flavors and the rest of the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyulH1-GZVy8i1KARToK6bid3MR4u0ABSs1BKfsrZwE9o7GHHYgzUkR6L1xlTjDlYiIYlPbX6U08b-x9y3MzmOBOpJkc6795EnEsLeKwA3752T3x8VK2_bwnC-2TCNFoHHgODWlGk54Ernv5sZz1W8W1obkYfEM9C_FFdSuTkJLLE5Ji9tAPKp3G9r6ov/s320/roscoediner_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyulH1-GZVy8i1KARToK6bid3MR4u0ABSs1BKfsrZwE9o7GHHYgzUkR6L1xlTjDlYiIYlPbX6U08b-x9y3MzmOBOpJkc6795EnEsLeKwA3752T3x8VK2_bwnC-2TCNFoHHgODWlGk54Ernv5sZz1W8W1obkYfEM9C_FFdSuTkJLLE5Ji9tAPKp3G9r6ov/s800/roscoediner_ig400.jpg", "comment_count": 0 }, { "title": "dk old fashioned", "url": "https://cocktailvirgin.blogspot.com/2024/02/dk-old-fashioned.html", "published": "2024-02-24T08:00:00.039-05:00", "updated": "2024-07-15T12:23:06.617-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Gilly's House of Cocktails", "year": null }, "categories": [ "amaro", "bitters (mole)", "creme de banane", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Old Forester 100° Bourbon (Evan Williams Bonded)", "3/8 oz Giffard Banana Liqueur (Tempus Fugit Crème de Banane)", "3/8 oz Amaro Meletti", "1 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube. I garnished with an orange twist (recipe lacked garnishing instructions).", "body_text": "2 oz Old Forester 100° Bourbon (Evan Williams Bonded)\n3/8 oz Giffard Banana Liqueur (Tempus Fugit Crème de Banane)\n3/8 oz Amaro Meletti\n1 dash Chocolate Bitters (Bittermens)\nStir with ice and strain into an old fashioned glass with a large ice cube. I garnished with an orange twist (recipe lacked garnishing instructions).\nTwo Saturdays ago, I found a set of online recipe flashcards for Erick Castro's new spot in San Diego, Gilly's House of Cocktails. Erick and his team revamped an old dive bar and gave new life to its drink program while keeping things accessible and in tune with the bar's old aesthetic. The recipe that I stared with was the DK Old Fashioned that reminded me of Brick & Mortar's\nKon'Nichiwa\ngiven the whiskey, banane, and Amaro Meletti. Once prepared, the DK Old Fashioned stepped forward with an orange, caramel, and banana aroma. Next, the caramel continued on into the sip, and the swallow rounded things up with a medley of Bourbon, caramel, floral, banana, and herbal flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA_lZv7obB00qwElonXVeM2_HptvWkazXC-yDEJ5o7kC_yisKdmobnPLfmdr132HadTU1wdZVy4HknQkrtR63YEdTP815_nXs5FMcjy_NUBWMY_gyGZVnc8zz1YpTFxpabOR_z-jgId8eSKpw0uFqhCh2MOjXoI86M0uHG9xTkpdfawFodgRtF9Ulltgg/s320/dkoldfashioned_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA_lZv7obB00qwElonXVeM2_HptvWkazXC-yDEJ5o7kC_yisKdmobnPLfmdr132HadTU1wdZVy4HknQkrtR63YEdTP815_nXs5FMcjy_NUBWMY_gyGZVnc8zz1YpTFxpabOR_z-jgId8eSKpw0uFqhCh2MOjXoI86M0uHG9xTkpdfawFodgRtF9Ulltgg/s800/dkoldfashioned_ig400.jpg", "comment_count": 0 }, { "title": "as you were", "url": "https://cocktailvirgin.blogspot.com/2024/02/as-you-were.html", "published": "2024-02-25T08:00:00.027-05:00", "updated": "2024-02-25T08:00:00.146-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2021 }, "categories": [ "bitters (mole)", "bitters (orange)", "mezcal", "sherry", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 oz Banhez Mezcal (Peloton de la Muerte)", "1 oz Corazon Reposado Tequila (Cimarron)", "3/4 oz Valdespino Pedro Ximenez Sherry (El Maestro Sierra)", "1/2 oz Cocchi Sweet Vermouth", "2 dash Mole Bitters (Bittermens)", "2 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a grapefruit peel coin and a cherry.", "body_text": "1 oz Banhez Mezcal (Peloton de la Muerte)\n1 oz Corazon Reposado Tequila (Cimarron)\n3/4 oz Valdespino Pedro Ximenez Sherry (El Maestro Sierra)\n1/2 oz Cocchi Sweet Vermouth\n2 dash Mole Bitters (Bittermens)\n2 dash Orange Bitters (Scrappy's)\nStir with ice, strain into a Nick & Nora glass (coupe), and garnish with a grapefruit peel coin and a cherry.\nTwo Sundays ago, I returned to the online recipe flashcards for Chicago's The Violet Hour and spotted the As You Were from their Fall 2021 menu. The combination of agave spirit, Pedro Ximenez, and sweet vermouth reminded me of the\nStage Dives & Fist Fights\n, so I was intrigued. Once prepared, the As You Were proffered grapefruit, raisin, and smoke aromas. Next, a rich grape sip continued into agave, date, and smoke flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiujojdLzk4gvsZu_wBwRB7mvS9yA8b7PiP8OwsHmHPO1Seu20L_fYlfK4PTIS2UbTIspIIZTS8MiTO4B-yLo_6JAstdl5Z5gwNVE6jrKQFfUoDwPJjPK1P5U5Hne3cPvvdZWWMb6zIAzmR2Df8CVCQMXzQ92Mk15dSZ-prtgWkULS8BJXlIMyWJsTsodv/s320/asyouwere_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiujojdLzk4gvsZu_wBwRB7mvS9yA8b7PiP8OwsHmHPO1Seu20L_fYlfK4PTIS2UbTIspIIZTS8MiTO4B-yLo_6JAstdl5Z5gwNVE6jrKQFfUoDwPJjPK1P5U5Hne3cPvvdZWWMb6zIAzmR2Df8CVCQMXzQ92Mk15dSZ-prtgWkULS8BJXlIMyWJsTsodv/s800/asyouwere_ig400.jpg", "comment_count": 0 }, { "title": "ward canyon", "url": "https://cocktailvirgin.blogspot.com/2024/02/ward-canyon.html", "published": "2024-02-26T08:00:00.035-05:00", "updated": "2024-02-26T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Gilly's House of Cocktails", "year": null }, "categories": [ "bitters (Peychaud's)", "cognac", "punt e mes", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Cognac (Monnet VSOP)", "1/2 oz Punt e Mes", "1/2 oz Dry Vermouth (Noilly Prat)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe; no garnish was specified, but I added a lemon twist.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Cognac (Monnet VSOP)\n1/2 oz Punt e Mes\n1/2 oz Dry Vermouth (Noilly Prat)\n1 dash Peychaud's Bitters\nStir with ice and strain into a cocktail coupe; no garnish was specified, but I added a lemon twist.\nTwo Mondays ago, I returned to the online flashcard set for Erick Castro's new project, Gilly's House of Cocktails in San Diego. There, I was drawn to the Ward Canyon that had a\nSaratoga Cocktail\n-like appearance and was perhaps named after a hiking area in Utah. In the glass, the Ward Canyon showcased a lemon and cherry-grape bouquet. Next, a semi-dry grape sip led into rye, Cognac, herbal, and anise flavors on the swallow. With the Peychaud's Bitters in place, the Ward Canyon took on a New Orleans-style cocktail feel.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_AX3XzOZIMWyrkqPBTGYGWvwQ8z6e0HyRvI8FCZV-KphG_ZIazmL7en48VUDu2-atkiZ6vJjfaJzO-XxweOUrWgPLNDwLjOmiOPMngP9J7Vove7Ru1C9QV6otwfDpu8KD5yox0aw8GGIS1sTJQvsjjWUTnpE3T-ICtse1IIJrx-GFMkxVKQDOC27aeuH/s320/wardcanyon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_AX3XzOZIMWyrkqPBTGYGWvwQ8z6e0HyRvI8FCZV-KphG_ZIazmL7en48VUDu2-atkiZ6vJjfaJzO-XxweOUrWgPLNDwLjOmiOPMngP9J7Vove7Ru1C9QV6otwfDpu8KD5yox0aw8GGIS1sTJQvsjjWUTnpE3T-ICtse1IIJrx-GFMkxVKQDOC27aeuH/s800/wardcanyon_ig400.jpg", "comment_count": 0 }, { "title": "sippin' on syrup", "url": "https://cocktailvirgin.blogspot.com/2024/02/sippin-on-syrup.html", "published": "2024-02-27T08:00:00.034-05:00", "updated": "2024-02-27T08:00:00.147-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2024 }, "categories": [ "amaro", "applejack", "egg", "lemon juice", "maple syrup", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Old Overholt Rye (86°)", "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Amaro Nardini", "3/4 oz Lemon Juice", "1/2 oz Maple Syrup", "2 drop Saline (1:4)", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated cinnamon.", "body_text": "3/4 oz Old Overholt Rye (86°)\n3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Amaro Nardini\n3/4 oz Lemon Juice\n1/2 oz Maple Syrup\n2 drop Saline (1:4)\n1 Whole Egg\nShake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated cinnamon.\nTwo Tuesdays ago, I returned to the online recipe flashcard sets for The Violet Hour in Chicago, and I landed on the Sippin' on Syrup from the Winter 2024 menu. The whole egg Sour that resides on their current menu began with a cinnamon, maple, and apple aroma. Next, a creamy caramel and lemon sip mumbled into maple, apple, rye, and herbal flavors on the swallow with lemony tartness on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKabWaJYdHOrahDw6Fq8mhGsQNMRAY09ZKTE9ikU_LZPOV3v1qA_2Qznxf5xbSNntr9xPeJLEYLN3IYi71eJvvrNLnnXxVd-x1qcw92P-XsSHodfsYH7Co9yTWeIx4k8xW2M6AdBEZ0T4ScMxKCk6V83xSeOQR6YBk75CswGkRUE5qL5b0txi13iTlBEx/s320/sippinonsyrup_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKabWaJYdHOrahDw6Fq8mhGsQNMRAY09ZKTE9ikU_LZPOV3v1qA_2Qznxf5xbSNntr9xPeJLEYLN3IYi71eJvvrNLnnXxVd-x1qcw92P-XsSHodfsYH7Co9yTWeIx4k8xW2M6AdBEZ0T4ScMxKCk6V83xSeOQR6YBk75CswGkRUE5qL5b0txi13iTlBEx/s800/sippinonsyrup_ig400.jpg", "comment_count": 0 }, { "title": "the bottom line", "url": "https://cocktailvirgin.blogspot.com/2024/02/the-bottom-line.html", "published": "2024-02-28T08:00:00.070-05:00", "updated": "2024-02-28T08:00:00.128-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Kevin Diedrich", "source": "Liquor.com", "year": 2022 }, "categories": [ "amaro", "bitters (Angostura)", "bitters (orange)", "honey liqueur", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Highland Park 18 Year Scotch (1 oz Highland Park Cask Strength Batch #2 + 1/2 oz Water)", "1 oz Manzanilla Sherry (Tio Pepe Fino)", "3/4 oz Barenjager Honey Liqueur", "1/4 oz Amaro Ciociaro", "1 dash Orange Bitters (Angostura Orange)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a double old fashioned glass with ice.", "body_text": "1 1/2 oz Highland Park 18 Year Scotch (1 oz Highland Park Cask Strength Batch #2 + 1/2 oz Water)\n1 oz Manzanilla Sherry (Tio Pepe Fino)\n3/4 oz Barenjager Honey Liqueur\n1/4 oz Amaro Ciociaro\n1 dash Orange Bitters (Angostura Orange)\n1 dash Angostura Bitters\nStir with ice and strain into a double old fashioned glass with ice.\nTwo Wednesdays ago, I was searching the\nKindredCocktails\ndatabase for Amaro Ciociaro and sherry recipes when I came across The Bottom Line by San Francisco bartender Kevin Diedrich. The recipe was sourced from a 2022\nLiquor.com\narticle where it described, \"But sometimes it can be a lot of fun, albeit pricey fun, to grab a premium scotch and make a drink with it... [and] That's what San Francisco bar pro Kevin Diedrich did with The Bottom Line.\" While I did not have the costly 18 year, I did have the slightly less expensive cask strength Highland Park Release #2, and the proof worked out perfectly with a 2 parts full strength to 1 part water to match the elder's 86° (Note: I received the partial bottle of cask strength at a Highland Park bitters making class as a gift from the brand ambassador in April 2022 ). Once prepared, The Bottom Line welcomed the senses with a honey-floral bouquet. Next, a semi-crisp sip with honey notes flowed into smoky Scotch, honey, and dark orange bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunql8vmB8du21eaLIPQXrIQfFExibHPoJgFv4ZbywaZpsHmbksPdSxoEeVi2E504frVa4Csxr0POoqRj2dE-H5Qiz5vPR542dVo8pDDeRCTeE_w3lD9umdjgV2OY3uXXzoyvToLuO3DbKfCt5swy5OVEmErfZG7u1POB7mE1nKaty0JhjT1n5nYmQV-wV/s320/thebottomline_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunql8vmB8du21eaLIPQXrIQfFExibHPoJgFv4ZbywaZpsHmbksPdSxoEeVi2E504frVa4Csxr0POoqRj2dE-H5Qiz5vPR542dVo8pDDeRCTeE_w3lD9umdjgV2OY3uXXzoyvToLuO3DbKfCt5swy5OVEmErfZG7u1POB7mE1nKaty0JhjT1n5nYmQV-wV/s800/thebottomline_ig400.jpg", "comment_count": 0 }, { "title": "divorcé in nyc", "url": "https://cocktailvirgin.blogspot.com/2024/02/divorce-in-nyc.html", "published": "2024-02-29T08:00:00.033-05:00", "updated": "2024-02-29T08:00:00.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ryan Carrigan", "source": "The Violet Hour", "year": 2023 }, "categories": [ "absinthe", "benedictine", "calvados", "creme de cacao", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye Whiskey", "1 oz Daron Calvados (Morin Selection)", "1/2 oz Benedictine", "1/2 oz Giffard Crème de Cacao (Bols)" ], "instructions": "Stir with ice, strain into a coupe, spritz with absinthe (rinse with Kübler), and garnish with a lemon twist.", "body_text": "1 oz Rittenhouse Rye Whiskey\n1 oz Daron Calvados (Morin Selection)\n1/2 oz Benedictine\n1/2 oz Giffard Crème de Cacao (Bols)\nStir with ice, strain into a coupe, spritz with absinthe (rinse with Kübler), and garnish with a lemon twist.\nTwo Thursdays ago, I returned to the online recipe flashcards for the Violet Hour in Chicago, and I landed on the Divorcé in NYC by bartender Ryan Carrigan for the Winter 2023 menu. The combination of Benedictine, cacao, and absinthe was one that worked in the\nKing of Birds\nand the\nKaleidoscope\n, so I was curious about mixing this up. Once stirred and strained, the Divorcé in NYC opened up with lemon, apple, anise, and herbal aromas. Next, caramel with a hint of apple on the sip pranced into rye, apple, and chocolate-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1CUbIZ0lqzE6J3ik8rc91svoatzCDvw7bQOMEVfOhy2Gtw4AjCW9OMuDYu3H31Q7PGgBwiY-Fad-OTEquWYVHYe5as60I0SSIdvNyaFuP3YDL-9lygt8XxOTXLEh7TUhnES-hzUZOnGMabarWrybkBVuExdYHYz2t-YDjAuEJQ0NhiRsp4JDacrZtNuQ/s320/divorceinnyc_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1CUbIZ0lqzE6J3ik8rc91svoatzCDvw7bQOMEVfOhy2Gtw4AjCW9OMuDYu3H31Q7PGgBwiY-Fad-OTEquWYVHYe5as60I0SSIdvNyaFuP3YDL-9lygt8XxOTXLEh7TUhnES-hzUZOnGMabarWrybkBVuExdYHYz2t-YDjAuEJQ0NhiRsp4JDacrZtNuQ/s800/divorceinnyc_ig400.jpg", "comment_count": 1 }, { "title": "mortal coil", "url": "https://cocktailvirgin.blogspot.com/2024/03/mortal-coil.html", "published": "2024-03-01T08:00:00.044-05:00", "updated": "2024-03-01T08:00:00.130-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Pouring Ribbons", "year": 2014 }, "categories": [ "bitters (Angostura)", "bitters (other)", "gin", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "1 1/2 oz Beefeater Gin (Beefeater 44%)", "3/4 oz Cocchi Sweet Vermouth", "1/2 oz Nocino (Russo)", "1 dash Angostura Bitters", "1 dash Cinnamon Bitters (Fee's Whiskey Barrel-Aged)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon pigtail twist.", "body_text": "1 1/2 oz Beefeater Gin (Beefeater 44%)\n3/4 oz Cocchi Sweet Vermouth\n1/2 oz Nocino (Russo)\n1 dash Angostura Bitters\n1 dash Cinnamon Bitters (Fee's Whiskey Barrel-Aged)\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon pigtail twist.\nTwo Fridays ago, I ventured back to the online recipe flashcard sets for Pouring Ribbons, and I found the curious Martini riff called the Mortal Coil that appeared on their Fall 2014 menu. After making it, I was unsure if I had tried any gin and walnut liqueur drinks, and it turned out that I have had two before with an\nunnamed one\nby John Gertsen at Drink in late 2008 being the closest to Pouring Ribbons' (the other was the\nBamboozled\nat Backbar which was more sherry driven). In the glass, the Mortal Coil lifted off with lemon, walnut, and cinnamon aromas. Next, grape and a dark note from the nocino on the sip sprung into gin, grape-herbal, dark nutty, allspice, cinnamon, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM6ZloWS4DzYT7XzorbZbZQumSuuXBeHSi9dkgxqaFjxUM6D2Fo6eVkH6_uZR_clmU9QWS_GngwccHHD-mcDfqmqZpXzbuqjlsjlRuHjeLPsODkX_thTgrgcg-18BaO0PfJUJaN_G8sXyjYbC-VDqz98YZ2vC4aBT4elZta9Ry3-kS8DxIq_pWG2AMV1s/s320/mortalcoil_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM6ZloWS4DzYT7XzorbZbZQumSuuXBeHSi9dkgxqaFjxUM6D2Fo6eVkH6_uZR_clmU9QWS_GngwccHHD-mcDfqmqZpXzbuqjlsjlRuHjeLPsODkX_thTgrgcg-18BaO0PfJUJaN_G8sXyjYbC-VDqz98YZ2vC4aBT4elZta9Ry3-kS8DxIq_pWG2AMV1s/s800/mortalcoil_ig400.jpg", "comment_count": 0 }, { "title": "salted rye", "url": "https://cocktailvirgin.blogspot.com/2024/03/salted-rye.html", "published": "2024-03-02T08:00:00.041-05:00", "updated": "2024-03-02T08:00:00.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jonathan Dille", "source": "the Dorrance", "year": 2012 }, "categories": [ "amaro", "bitters (orange)", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye Whiskey", "1 oz Dolin Blanc Vermouth", "1/2 oz Amaro Montenegro", "1/2 oz Zucca (Sfumato)", "2 dash Angostura Orange Bitters", "5 drop Saline (1:4)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Rittenhouse Rye Whiskey\n1 oz Dolin Blanc Vermouth\n1/2 oz Amaro Montenegro\n1/2 oz Zucca (Sfumato)\n2 dash Angostura Orange Bitters\n5 drop Saline (1:4)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I ventured back to the online recipe flashcards for the Fall 2012 menu at the Dorrance in Providence, Rhode Island, where I became tempted by the bitter Manhattan variation called the Salted Rye. While the flashcards had the rye as Redemption, the restaurant's current website has it as Rittenhouse and attributes it to bartender Jonathan Dille. Indeed, the combination of Rittenhouse, Montenegro, and Zucca reminded me of the Mint Julep variation I created at Loyal Nine in 2015 called the\nHeat of the Moment\n, so it was time to try this one out. Once prepared, the Salted Rye welcomed the nose with orange and roast aromas. Next, a caramel-driven sip transformed into rye, smoky, clementine, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrcqR_MhjG94jyjfYQqaYX9mCLwTfw8fW89i5ASQsGagRsk1oXq9y4206Yuos08Zck7H5WFo5iYJEQTWk0aLJzowu29Go4BQsnrXWAFdB26frVMRuwd1LxFbPBeNoMucLp4TATF3OJeD5a1hPVUpPXxJGBRIQbIcSPj_4cgybpB_AwIH18AhGYX0HT9Ut/s320/saltedrye_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrcqR_MhjG94jyjfYQqaYX9mCLwTfw8fW89i5ASQsGagRsk1oXq9y4206Yuos08Zck7H5WFo5iYJEQTWk0aLJzowu29Go4BQsnrXWAFdB26frVMRuwd1LxFbPBeNoMucLp4TATF3OJeD5a1hPVUpPXxJGBRIQbIcSPj_4cgybpB_AwIH18AhGYX0HT9Ut/s800/saltedrye_ig400.jpg", "comment_count": 0 }, { "title": "bear skin rug", "url": "https://cocktailvirgin.blogspot.com/2024/03/bear-skin-rug.html", "published": "2024-03-03T08:00:00.002-05:00", "updated": "2024-03-03T08:00:00.132-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Ward 8", "year": 2017 }, "categories": [ "applejack", "averna", "maple syrup", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Berkshire Mountain Distillers Ragged Mountain Rum (Privateer New England Reserve)", "1/2 oz Arkansas Black Apple Brandy (Morin Calvados Selection)", "1/4 oz Averna", "1/4 oz Amontillado Sherry (Lustau)", "1/4 oz Maple Syrup" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Berkshire Mountain Distillers Ragged Mountain Rum (Privateer New England Reserve)\n1/2 oz Arkansas Black Apple Brandy (Morin Calvados Selection)\n1/4 oz Averna\n1/4 oz Amontillado Sherry (Lustau)\n1/4 oz Maple Syrup\nStir with ice and strain into a cocktail coupe.\nTwo Sundays ago, I uncovered an online flashcard set for Ward 8 in Boston and spied the split base rum-apple brandy Manhattan riff. I was able to date the drink to around 2017 from when the bartender who posted the recipe set worked there, and the combination of Averna, Amontillado, and maple seemed intriguing as modifiers. In the glass, the Bear Skin Rug showcased a caramel, maple, and nutty aroma. Next, grape notes on the sip led into rum, apple, raisin, maple, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsck3rF7dIYOY3tZUS93zQtwqzEle5rKmqH6EbAsOEub7YE0N28TXQakcYCV5MGHwzL-rsnwFtMypEQf8JNZT2HV_AYgx37cpXK6cFjOE8dUubzP8JtGoSy4TXgGQTjvgCxuJg6BaUTJjSozFR1FOqXUHkJPf7RDX1O3nQcRN3fbj7c4I-J2N4hSsg9MLc/s320/bearskinrug_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsck3rF7dIYOY3tZUS93zQtwqzEle5rKmqH6EbAsOEub7YE0N28TXQakcYCV5MGHwzL-rsnwFtMypEQf8JNZT2HV_AYgx37cpXK6cFjOE8dUubzP8JtGoSy4TXgGQTjvgCxuJg6BaUTJjSozFR1FOqXUHkJPf7RDX1O3nQcRN3fbj7c4I-J2N4hSsg9MLc/s800/bearskinrug_ig400.jpg", "comment_count": 3 }, { "title": "pale rider", "url": "https://cocktailvirgin.blogspot.com/2024/03/pale-rider.html", "published": "2024-03-04T08:00:00.041-05:00", "updated": "2024-03-04T08:00:00.137-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Gilly's House of Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "bitters (orange)", "cointreau", "mezcal", "tequila", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Cointreau", "2 dash Angostura Bitters", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice. The recipe lacked serving style or garnish, but the bar's website's menu has a rocks glass symbol next to it, and I added a large ice cube and a grapefruit twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Cointreau\n2 dash Angostura Bitters\n2 dash Orange Bitters (Regan's)\nStir with ice. The recipe lacked serving style or garnish, but the bar's website's menu has a rocks glass symbol next to it, and I added a large ice cube and a grapefruit twist.\nTwo Mondays ago, I returned to the online recipe flashcard set for Erick Castro's new project in San Diego, namely Gilly's House of Cocktails. There, the Pale Rider called out to me as an agave\nJoy Division\nwithout absinthe or perhaps an agave\nLucien Gaudin\nminus the Campari, so I was intrigued with this stirred number. Once prepared, the Pale Rider galloped to the nose with a grapefruit and agave aroma. Next, a semi-sweet sip rode into smoky agave, orange peel, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3ZW1HYWJQU7k2ep8nwMX-BDUqAfe2n6t7QEI0L4BQiZ1jlMvMi39HnklLVuO-UFBvZAh9apCSzeVlZGFk4eW6S9uE3ZPkGTP-ckBXLImVq3BGOmhKb5Bp16HcL33WUPYlmkR4mkAF5a6V80mvrxSGrl0IxtLeWqgbAN3uAf0Tkad_7pdiskyWApskmNr/s320/palerider_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3ZW1HYWJQU7k2ep8nwMX-BDUqAfe2n6t7QEI0L4BQiZ1jlMvMi39HnklLVuO-UFBvZAh9apCSzeVlZGFk4eW6S9uE3ZPkGTP-ckBXLImVq3BGOmhKb5Bp16HcL33WUPYlmkR4mkAF5a6V80mvrxSGrl0IxtLeWqgbAN3uAf0Tkad_7pdiskyWApskmNr/s800/palerider_ig400.jpg", "comment_count": 0 }, { "title": "fedora 2.1", "url": "https://cocktailvirgin.blogspot.com/2024/03/fedora-21.html", "published": "2024-03-05T08:00:00.060-05:00", "updated": "2024-03-05T08:00:00.153-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "shoreleave" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Ian Burrell", "source": "Shore Leave", "year": 2023 }, "categories": [ "#shoreleave", "bitters (mole)", "curacao", "rum", "simple syrup (vanilla)", "whiskey" ], "ingredients": [ "1 oz Equiano Original Rum", "1/2 oz Uncle Nearest 1856 Tennessee Whiskey", "1/2 oz Grand Marnier", "1/4 oz Vanilla Syrup", "3 dash Chocolate Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass, and garnish with an orange twist and a cherry.", "body_text": "1 oz Equiano Original Rum\n1/2 oz Uncle Nearest 1856 Tennessee Whiskey\n1/2 oz Grand Marnier\n1/4 oz Vanilla Syrup\n3 dash Chocolate Bitters\nStir with ice, strain into a double old fashioned glass, and garnish with an orange twist and a cherry.\nTwo Tuesdays ago, I attended an Uncle Nearest Whiskey and Equiano Rum event at Shore Leave entitled \"Cocktails & Stories.\" For the Equiano part, rum ambassador Ian Burrell was inspired by Tom Bullock's 1917\nThe Ideal Bartender\nas the first cocktail book written by a black bartender, and it was a perfect tie in to Black History Month. Ian began by sharing Tom's dedication and part of the introduction in the book that read, \"This cocktail will be for those men and women who enjoy to drink in snug club rooms... And if for some reason we are not able to travel, then may they find this recipe and learn the art of preparing for themselves what is good.\" For a recipe, Ian found the\nFedora\nwhich I learned as a three ingredient Sidecar (brandy, Bourbon, Jamaican rum). The original in Harry Johnson's 1882\nNew and Improved Bartender's Manual\nhas a lemon slice included in the shake, and Stan Jones' 1977\nComplete Barguide\nhas it as a full ounce of lemon juice; however, Bullock left the lemon aspect out. To the 1917 recipe, Ian utilized Grand Marnier to take the place of both the Curaçao and brandy elements and rounded out the recipe with vanilla and chocolate accents. This Fedora 2.1 began with orange, caramel, and cherry aromas. Next, a caramel sip gave way to rum, whiskey, spice, orange, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZLi7pg6M4owAurAtpglnPbE6gkGRqcd_R8H6kUXfXAVYzYHHZainEzqh7-y1T3YLebOmQ9RW9VjCLFkXg17NnwayQurps2dvxRenozgwx1TUpUVCRUEdZSYmtV5tQ-RqfBbr-48d7gmpWvqPhyphenhyphenjsE7LDK7cSX3oq13jnoM_2dRNQc3m7eFJtVN3Mo293/s320/fedora21_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZLi7pg6M4owAurAtpglnPbE6gkGRqcd_R8H6kUXfXAVYzYHHZainEzqh7-y1T3YLebOmQ9RW9VjCLFkXg17NnwayQurps2dvxRenozgwx1TUpUVCRUEdZSYmtV5tQ-RqfBbr-48d7gmpWvqPhyphenhyphenjsE7LDK7cSX3oq13jnoM_2dRNQc3m7eFJtVN3Mo293/s800/fedora21_ig400.jpg", "comment_count": 0 }, { "title": "hell or high water", "url": "https://cocktailvirgin.blogspot.com/2024/03/hell-or-high-water.html", "published": "2024-03-06T08:00:00.044-05:00", "updated": "2024-03-06T08:00:00.151-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Teardrop Lounge", "year": 2016 }, "categories": [ "benedictine", "creme de peche", "egg white", "honey", "lemon juice", "vermouth (dry)", "whiskey" ], "ingredients": [ "1 1/2 oz Jameson Irish Whiskey", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Lemon Juice", "1/2 oz Egg White (1 whole Egg White)", "1/4 oz Crème de Peche (Mathilde)", "1/4 oz Benedictine", "1/4 oz Honey Syrup" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with an orange twist (photo I later found on", "body_text": "1 1/2 oz Jameson Irish Whiskey\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Lemon Juice\n1/2 oz Egg White (1 whole Egg White)\n1/4 oz Crème de Peche (Mathilde)\n1/4 oz Benedictine\n1/4 oz Honey Syrup\nShake one round without ice and one round with ice, strain into a coupe glass, and garnish with an orange twist (photo I later found on\nYelp\nappears to be an express and discard twist).\nTwo Wednesdays ago, I returned to the online recipe flashcards for the Teardrop Lounge in Portland, Oregon, when I spotted the Hell or High Water from the Spring 2023 menu that would make good use of the bottle of Jameson that I was gifted for Christmas from my restaurant. While it was on a recent menu, it was a much older recipe that appeared in a\nYelp\nphoto from around 2016. Overall, it reminded me of a whiskey-based\nClover Club\nwith peach accents instead of raspberry, so I was curious to give it a go especially with the honey-Benedictine combination. Once prepared, the Hell or High Water welcomed the nose with orange, peach, and floral aromas. Next, a creamy lemon and orchard fruit sip rose to whiskey, peach, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcxWrYznM8kfN2XAKJuUf8xgGrxWy2GGqRFSrBsDpbeJsP0Sfeuj-KrWu2LYO6iZAc9st-SFxanBmRoXQJCbqBC1tu4yIkkQH6SrzONTw-caKJ_cdXDMo4s_KlslcT_x97SSir2jHTo3XsmwEfYr170uAcjtnGcW1GhC9ELPXNVL85tMWtd6eHX9aAbY5/s320/hellorhighwater_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcxWrYznM8kfN2XAKJuUf8xgGrxWy2GGqRFSrBsDpbeJsP0Sfeuj-KrWu2LYO6iZAc9st-SFxanBmRoXQJCbqBC1tu4yIkkQH6SrzONTw-caKJ_cdXDMo4s_KlslcT_x97SSir2jHTo3XsmwEfYr170uAcjtnGcW1GhC9ELPXNVL85tMWtd6eHX9aAbY5/s800/hellorhighwater_ig400.jpg", "comment_count": 0 }, { "title": "testadura", "url": "https://cocktailvirgin.blogspot.com/2024/03/testadura.html", "published": "2024-03-07T08:00:00.061-05:00", "updated": "2024-03-07T08:00:00.146-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Richard Boccato", "source": "Dutch Kills", "year": null }, "categories": [ "bitters (mole)", "cynar", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Planation 5 Year Rum (R.L. Seale 10 Year)", "1/2 oz Cynar", "1/4 oz Cinnamon Syrup" ], "instructions": "Build in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Planation 5 Year Rum (R.L. Seale 10 Year)\n1/2 oz Cynar\n1/4 oz Cinnamon Syrup\nChocolate Bitters (2 dash Bittermens Mole)\nBuild in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Thursdays ago, I ventured back to an online recipe flashcard set which yielded the Testadura by Richard Boccato at Dutch Kills; I later found it on the Wm. Farmer & Son's menu attributed to the bar with a 2017 date. Perhaps the drink is named after the Italian phrase \"testa dura\" that translates to \"hard head\" and is an idiomatic expression meaning stubborn. The cinnamon syrup and Cynar modifying an aged rum base did not seem like an unusual combination; however, I have only tried it in the\nBroken Flower\nand\nPoison Dart\nand utilized it in an on-the-fly Manhattan riff\nShadows & Tall Trees\nat Russell House Tavern back in 2013. In the glass, the Testadura welcomed the nose with an orange, cinnamon, and caramel bouquet. Next, the caramel notes continued on into the sip where they were chased by rum, herbal, cinnamon, and chocolate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN027eYikWCG3bb212KBuYLKw9S7WX0wwlVa7D7-XFSgso72ShE5_irY-L_GlO3_U69r-ZfP8sPLo-I_urFSNqZzr6X8QZTNmhyphenhyphenvjiYiMaTBE801B9ekc83YhiQv5FJFMsUyNYd91q3T7dKZVdG87joLCCGec39XrSvbbUrGHisUaWWMXHp57uMBjku644/s320/testadura_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN027eYikWCG3bb212KBuYLKw9S7WX0wwlVa7D7-XFSgso72ShE5_irY-L_GlO3_U69r-ZfP8sPLo-I_urFSNqZzr6X8QZTNmhyphenhyphenvjiYiMaTBE801B9ekc83YhiQv5FJFMsUyNYd91q3T7dKZVdG87joLCCGec39XrSvbbUrGHisUaWWMXHp57uMBjku644/s800/testadura_ig400.jpg", "comment_count": 0 }, { "title": "rodriguez", "url": "https://cocktailvirgin.blogspot.com/2024/03/rodriguez.html", "published": "2024-03-08T08:00:00.038-05:00", "updated": "2024-03-08T08:00:00.141-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Ryan Fitzgerald", "source": "Beretta", "year": null }, "categories": [ "benedictine", "bitters (other)", "lillet", "mezcal", "tequila" ], "ingredients": [ "1 oz El Tesoro Blanco Tequila (Olmeca Altos)", "1 oz Mezcal (Peloton de la Muerte)", "3/4 oz Cocchi Americano", "1/4 oz Benedictine", "2 dash Grapefruit Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a grapefruit twist.", "body_text": "1 oz El Tesoro Blanco Tequila (Olmeca Altos)\n1 oz Mezcal (Peloton de la Muerte)\n3/4 oz Cocchi Americano\n1/4 oz Benedictine\n2 dash Grapefruit Bitters (Bittermens)\nStir with ice, strain into a Nick & Nora glass, and garnish with a grapefruit twist.\nTwo Fridays ago, I returned to the online recipe flashcard set for Teardrop Lounge in Portland, and I spotted the Rodriguez from the \"friends\" section of the menu. The Rodriguez was crafted by bartender Ryan Fitzgerald at Beretta in San Francisco, and the combination of agave, Cocchi Americano (or Lillet), and Benedictine in that ratio reminded me of Trina's Starlite Lounge's\nUnicorn Blood\nand San Francisco's Jonny Raglin's\nNouveau Carré\nthat appeared in the\nPDT Cocktail Book\n. Here, the Rodriguez opened up with grapefruit and agave aromas along with a hint of smoke. Next, orchard fruit notes on the sip gave way to vegetal and herbal flavors on the swallow with a grapefruit and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0w1tnPyMTTtlHepOMBCKuD9K8SEUw4D3PNwXwCnq78ijZ19cdwPQcKskTz7V4t95fT5R6cjY2KuTwXQJT1k1tRQ1UR31kNk0LmPprX4evRe0LzFa3Q4SNbuktkXSvbetz1kY9dca8Z8wiNbPjvgj2A5v-JbmhP2uOwuyv6sXiyudu0scEsnhHgumF07T/s320/rodriguez_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0w1tnPyMTTtlHepOMBCKuD9K8SEUw4D3PNwXwCnq78ijZ19cdwPQcKskTz7V4t95fT5R6cjY2KuTwXQJT1k1tRQ1UR31kNk0LmPprX4evRe0LzFa3Q4SNbuktkXSvbetz1kY9dca8Z8wiNbPjvgj2A5v-JbmhP2uOwuyv6sXiyudu0scEsnhHgumF07T/s800/rodriguez_ig400.jpg", "comment_count": 0 }, { "title": "the dry season", "url": "https://cocktailvirgin.blogspot.com/2024/03/the-dry-season.html", "published": "2024-03-09T08:00:00.040-05:00", "updated": "2024-03-09T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kyle Davidson", "source": "Violet Hour", "year": 2010 }, "categories": [ "aperol", "lillet", "mezcal", "tequila" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "1 oz El Tesoro Platinum Tequila (Olmeca Altos)", "1 oz Cocchi Americano" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n1 oz El Tesoro Platinum Tequila (Olmeca Altos)\n1 oz Cocchi Americano\n>1/2 oz Aperol (3/8 oz)\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I was scanning the\nKindredCocktails\ndatabase when I came across The Dry Season by Kyle Davidson at Chicago's Violet Hour circa 2010. The combination reminded me of an agave version of Charlotte Voisey's Unusual Negroni (equal parts Hendrick's Gin, Lillet, Aperol) which I later tried in\nJohnny Appleseed\nwith applejack,\nVita Brevis\nwith rye, and a few other examples. Here with agave, it began with vegetal, smoke, and orchard fruit aromas. Next, orange, pear, and a hint of grapefruit peel on the sip transferred to smoky agave and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuJitHgseK38NBBAngeozHo668828e79CGlQC1aOPVlreipheyzeuQvu4djus0fw0hL8ihDIBl9tZj3EaXQh1PoKLzbVdr4EMBDuJMOFlWjTsIDg0UAibELcYx_pJul1Br7SJ8qNcihar0M0h2_OIGkZ14xvuT5GhNx6fEeQ4YflVldo3-Es8iy7G60ky/s320/dryseason_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuJitHgseK38NBBAngeozHo668828e79CGlQC1aOPVlreipheyzeuQvu4djus0fw0hL8ihDIBl9tZj3EaXQh1PoKLzbVdr4EMBDuJMOFlWjTsIDg0UAibELcYx_pJul1Br7SJ8qNcihar0M0h2_OIGkZ14xvuT5GhNx6fEeQ4YflVldo3-Es8iy7G60ky/s800/dryseason_ig400.jpg", "comment_count": 0 }, { "title": "josé's redemption", "url": "https://cocktailvirgin.blogspot.com/2024/03/joses-redemption.html", "published": "2024-03-10T08:00:00.038-04:00", "updated": "2024-03-10T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ezra Star", "source": "Drink", "year": null }, "categories": [ "amaro", "cynar", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Amaro Montenegro", "1 oz Lemon Juice", "1/2 oz Cynar", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Amaro Montenegro\n1 oz Lemon Juice\n1/2 oz Cynar\n1/2 oz Simple Syrup\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, I selected the\nSession Cocktails\nbook by Drew Lazor and the editors of\nPunch\nfrom my shelves. There, I was lured in by José's Redemption by Ezra Star at Drink in Boston for a regular who just had a big meal upstairs at Menton. The concept struck a chord with me since my usual bar station at Drink was closest to the back door where Menton captains would sneak down guests and often sit them at the bar seats in front of me. This two amaro Sour began with clementine and herbal aromas. Next, lemon, orange, and caramel notes on the sip flipped to tangerine, herbal, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKty8b828aY5IU7CSOw1GorWoUwkDuUgDw0A8bV4J4hGnfKfDSrP2i3iL9Y1BRJiSGy9JOPyVuNOzr0KQs_zrY3SP5BT1pY__vQSHqa-X8IvP_AvFCIkJd0uJhvtIbxsXuTa-00xi16Ot7zgorHPMa7cFjjoEdGuqUIPi1rP_sezp5JZ6QExBKv4aEV90x/s320/josesredemption_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKty8b828aY5IU7CSOw1GorWoUwkDuUgDw0A8bV4J4hGnfKfDSrP2i3iL9Y1BRJiSGy9JOPyVuNOzr0KQs_zrY3SP5BT1pY__vQSHqa-X8IvP_AvFCIkJd0uJhvtIbxsXuTa-00xi16Ot7zgorHPMa7cFjjoEdGuqUIPi1rP_sezp5JZ6QExBKv4aEV90x/s800/josesredemption_ig400.jpg", "comment_count": 0 }, { "title": "darkness at the edge of town", "url": "https://cocktailvirgin.blogspot.com/2024/03/darkness-at-edge-of-town.html", "published": "2024-03-11T08:00:00.048-04:00", "updated": "2024-03-11T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Al Sotack", "source": "Franklin Mortgage & Investment Co.", "year": 2010 }, "categories": [ "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "cognac", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Pierre Ferrand Cognac (Monnet VSOP)", "1 oz Carpano Antica Sweet Vermouth (Cocchi)", "1 tsp Benedictine", "2 dash Angostura Bitters", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 oz Smith & Cross Rum\n1 oz Pierre Ferrand Cognac (Monnet VSOP)\n1 oz Carpano Antica Sweet Vermouth (Cocchi)\n1 tsp Benedictine\n2 dash Angostura Bitters\n2 dash Peychaud's Bitters\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Mondays ago, I returned to an online recipe flashcard set for the Franklin Mortgage & Investment Co. in Philadelphia, and I selected the Darkness on the Edge of Town. I was able to date the drink by way of an October 2010 article on\nGrubstreet\nabout the menu launch. It appeared like a Smith & Cross Vieux Carré riff akin to the Smith & Cross-laden\nD-Day Sazerac\n, and the name was perhaps a Bruce Springsteen reference. Al Sotack confirmed that it was named after Bruce's 1978 album, and when I inquired if the recipe was his or Colin Shearn's, he replied, \"It's just funny in context cause I don't even think [Colin] likes the Boss. It's mine.\" Colin retorted, \"Bruce isn’t even my colleague much less the boss.\"\nThe Darkness on the Edge of Town proffered a pineapple-like rum funk and clove bouquet to the nose. Next, grape and caramel notes on the sip stepped aside for funky rum, rich Cognac, herbal, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9msn1qkIvqTtNAOEIV1rLsRefrg6I2L1Y1qHgqbhKJnh336cSamKSmwkDyEzrIFSXw3iBgqHTYWUT3xong-pUNI-Y_wfPCx2AWsMyOkQgdnrVV4C9RF7Uc5oU3Cy15WlD8z5M95xMgZYTPNm0s4Tkl4r8mdFUC8mlTtLBk23xVIyI-aTNvNFc9tbYx6-g/s320/darknessonedgeoftown_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9msn1qkIvqTtNAOEIV1rLsRefrg6I2L1Y1qHgqbhKJnh336cSamKSmwkDyEzrIFSXw3iBgqHTYWUT3xong-pUNI-Y_wfPCx2AWsMyOkQgdnrVV4C9RF7Uc5oU3Cy15WlD8z5M95xMgZYTPNm0s4Tkl4r8mdFUC8mlTtLBk23xVIyI-aTNvNFc9tbYx6-g/s800/darknessonedgeoftown_ig400.jpg", "comment_count": 0 }, { "title": "hay there", "url": "https://cocktailvirgin.blogspot.com/2024/03/hay-there.html", "published": "2024-03-12T08:00:00.047-04:00", "updated": "2024-09-09T09:35:39.640-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "James Lamont", "source": "Backbar", "year": 2016 }, "categories": [ "#backbar-journeyman", "lime juice", "pamplemousse", "vodka" ], "ingredients": [ "3/4 oz Zubrowka Bison Grass Vodka", "3/4 oz Dolin Genepy Liqueur", "3/4 oz Giffard Pamplemousse Grapefruit Liqueur", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Zubrowka Bison Grass Vodka\n3/4 oz Dolin Genepy Liqueur\n3/4 oz Giffard Pamplemousse Grapefruit Liqueur\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I ventured down to Backbar in Somerville for Jesse Lane's First Fifty challenge that he needed to complete before becoming a full-fledged bartender there. Off the list, I selected the Hay There, and I was able to utilize the\nKindredCocktails\ndatabase to learn that it was created by James Lamont at Backbar in Summer 2016. Once prepared, the Hay There led off with a lime, bright herbaceous, and grapefruit aroma. Next, lime and grapefruit notes on the sip greeted herbal, grapefruit, and cinnamon flavors on the swallow. The overall balance and feel here reminded me of the\nAqueduct\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aKvi5Ja6Gghyphenhyphenr3O0r-fGhazpNs0QDWklzZl0UJqN3DuEjhkPrE7TYD8x4BbybBzyNSd8vFSQjbnu8ITnY0FAT4g7ww4FBW5QMXvtznhRPintWu5L1gVuOgIsXjGslUh94ZbzIP7Y9I6t2tYmWOaJAKOEcsRpf69vX030-xaD3Zrc1VTMpzR0U9kfkZQh/s320/haythere_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aKvi5Ja6Gghyphenhyphenr3O0r-fGhazpNs0QDWklzZl0UJqN3DuEjhkPrE7TYD8x4BbybBzyNSd8vFSQjbnu8ITnY0FAT4g7ww4FBW5QMXvtznhRPintWu5L1gVuOgIsXjGslUh94ZbzIP7Y9I6t2tYmWOaJAKOEcsRpf69vX030-xaD3Zrc1VTMpzR0U9kfkZQh/s800/haythere_ig400.jpg", "comment_count": 0 }, { "title": "the violet touch", "url": "https://cocktailvirgin.blogspot.com/2024/03/the-violet-touch.html", "published": "2024-03-13T08:00:00.050-04:00", "updated": "2025-05-01T09:04:18.813-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Mike Rovone", "source": "The Violet Hour", "year": 2022 }, "categories": [ "amaro", "bitters (other)", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye Whiskey", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/2 oz Amaro Sfumato", "2 spray Tobacco Bitters (2 dash" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Rittenhouse Rye Whiskey\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/2 oz Amaro Sfumato\n2 spray Tobacco Bitters (2 dash\nSmoking Ban Bitters\n) (*)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\n(*) Yes, drinking tobacco-infused spirits can be dangerous, but in a dash-wise and non-potable format, tobacco bitters are rather safe for the vast majority of people (although frowned upon by the TTB). See link for math and toxicity information.\nTwo Wednesdays ago, I went back to the online flashcard sets for Chicago's The Violet Hour, and there, I landed on The Violet Touch from their 2022 menu. The drink's Old Fashioned stylings with Pedro Ximenez sherry and Sfumato as modifiers was one that I last saw in the\nBesitos de Abuelita\nand was first experienced in the\nCold was the Ground\n(which inspired me to create the\nSlowly Goes the Night\n). The drink's creator, Mike Rovone, commented on this post, \"It's based on a cocktail called the Velvet Touch. I created it when I worked at the Violet Hour hence the name 'Violet' Touch. I'm glad you liked it.\"\nImbibe Magazine\nhas the Velvet Touch as 2 oz rye, 3/4 oz Amaro Nonino, 1/2 oz Pedro Ximenez served up with an orange twist. In the glass, The Violet Touch reached out with an orange, roast, and herbal aroma. Next, dried fruit and roast notes on the sip grasped towards rye, char, bitter herbal, and dried cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuNjIwH8eDm16uYt71Z7RhSrnKSiFW7p4tCjEC8NUzHtXpjVVQXeLEQHyxtrxcvgaveyX0FhHOuPHkgkVuTlYXbCsYjjQfobqyY3r3TCUHeD3JI7QOe8F454MFAzZKgPaeoaLAxDKajQmmeGDX7hY9dbxjFpxS-SJhpKGeoiJEe1ICUwM0eS5qaFxYj2c/s320/theviolettouch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuNjIwH8eDm16uYt71Z7RhSrnKSiFW7p4tCjEC8NUzHtXpjVVQXeLEQHyxtrxcvgaveyX0FhHOuPHkgkVuTlYXbCsYjjQfobqyY3r3TCUHeD3JI7QOe8F454MFAzZKgPaeoaLAxDKajQmmeGDX7hY9dbxjFpxS-SJhpKGeoiJEe1ICUwM0eS5qaFxYj2c/s800/theviolettouch_ig400.jpg", "comment_count": 2 }, { "title": "pollinator", "url": "https://cocktailvirgin.blogspot.com/2024/03/pollinator.html", "published": "2024-03-14T08:00:00.041-04:00", "updated": "2025-08-08T11:45:17.004-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Deep Ellum", "year": 2020 }, "categories": [ "honey", "lemon juice", "mezcal", "simple syrup (ginger)", "suze" ], "ingredients": [ "2 oz Banhez Mezcal (Peloton de la Muerte)", "3/4 oz Honey-Ginger Syrup (3/4 oz 1:1 Honey Syrup + 2 coins Ginger, muddled)", "1/4 oz Lemon Juice (1/2 oz)", "1/4 oz Aveze Gentian Liqueur (Suze)" ], "instructions": "Shake with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.", "body_text": "2 oz Banhez Mezcal (Peloton de la Muerte)\n3/4 oz Honey-Ginger Syrup (3/4 oz 1:1 Honey Syrup + 2 coins Ginger, muddled)\n1/4 oz Lemon Juice (1/2 oz)\n1/4 oz Aveze Gentian Liqueur (Suze)\nShake with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.\nTwo Thursdays ago, I opened up an online recipe flashcard set for Deep Ellum when they were back in Allston. There, I was drawn in by the Pollinator that was created circa January 2020 or before, and it reminded me of a gentian-embittered mezcal\nPenicillin\n; moreover, it seemed like a step further from the bar's tequila-based\nLittle Branch\nbut with smoke and gentian liqueur in the mix. Once prepared, the Pollinator landed on the nose with orange, floral, vegetal, and smoke aromas. Next, honey and lemon on the sip flew off to smoky, vegetal, bitter herbal, and ginger spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CcYrTTM79WQo46sDSHV5X0JGdFAmp_eV1ovlEI6ZExXHy9vvnzuUv5PJCN1hkRFJZ95zFjMFzR7b9iZRkl1b-1eagZJNdoZBIHooGIy27tbjwvqmGk-sS6pfviHUc9yTNSzlF_f9M246qykMfgr5u2ZHA9XWwFlbViG5AIhdfBZS1C37HDg_R0XYqP5Y/s320/pollinator_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CcYrTTM79WQo46sDSHV5X0JGdFAmp_eV1ovlEI6ZExXHy9vvnzuUv5PJCN1hkRFJZ95zFjMFzR7b9iZRkl1b-1eagZJNdoZBIHooGIy27tbjwvqmGk-sS6pfviHUc9yTNSzlF_f9M246qykMfgr5u2ZHA9XWwFlbViG5AIhdfBZS1C37HDg_R0XYqP5Y/s800/pollinator_ig400.jpg", "comment_count": 0 }, { "title": "bitter sweet", "url": "https://cocktailvirgin.blogspot.com/2024/03/bitter-sweet.html", "published": "2024-03-15T08:00:00.026-04:00", "updated": "2024-03-15T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Dorrance", "year": 2012 }, "categories": [ "bitters (aromatic)", "campari", "rum", "sherry", "simple syrup" ], "ingredients": [ "1/2 oz Diplomatico Rum (Diplomatico Riserva Exclusiva)", "1/2 oz Smith & Cross Rum", "1 oz Lustau East India Solera Sherry", "3/4 oz Campari", "1/4 oz Demerara Syrup", "4 drop Dutch Colonial Bitters (6 drop Tempus Fugit Abbott's)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1/2 oz Diplomatico Rum (Diplomatico Riserva Exclusiva)\n1/2 oz Smith & Cross Rum\n1 oz Lustau East India Solera Sherry\n3/4 oz Campari\n1/4 oz Demerara Syrup\n4 drop Dutch Colonial Bitters (6 drop Tempus Fugit Abbott's)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Fridays ago, I returned to the online recipe flashcard set for the Dorrance in Providence, Rhode Island. There, I spotted the Bitter Sweet from their 2012 menu that seemed to be a curious sherry take on the\nRight Hand\ncocktail. In the glass, the Bitter Sweet donated an orange oil, caramel, dark orange, and tropical funk aroma. Next, grape and caramel notes on the sip sailed into funky rum and bitter orange flavors on the swallow with a clove spice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFggKBGjjYagzA_ucS56vSLgGvCg3-HHTd3fny4ayl3ciHOLkY_Lk-3gXbBRoPdBXaAZN2up5ZaVDJxUlvDJsHiwLKQruTWVTjjYYCCu1qRmq9IdROllhK98C-KMmW_zVfNegCEzANriwOtvlD7STYgb-n9GNQThaVflzCiGn-VL3WWYKvRQJ4P0_aQdm8/s320/bittersweet_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFggKBGjjYagzA_ucS56vSLgGvCg3-HHTd3fny4ayl3ciHOLkY_Lk-3gXbBRoPdBXaAZN2up5ZaVDJxUlvDJsHiwLKQruTWVTjjYYCCu1qRmq9IdROllhK98C-KMmW_zVfNegCEzANriwOtvlD7STYgb-n9GNQThaVflzCiGn-VL3WWYKvRQJ4P0_aQdm8/s800/bittersweet_ig400.jpg", "comment_count": 0 }, { "title": "this is not berlin", "url": "https://cocktailvirgin.blogspot.com/2024/03/this-is-not-berlin.html", "published": "2024-03-16T08:00:00.035-04:00", "updated": "2024-03-16T08:00:00.152-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cynar", "mezcal", "pamplemousse", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Reposado Tequila (Cimarron)", "3/4 oz Cynar", "1/4 oz Pamplemousse Grapefruit Liqueur (St. Elder)", "1/4 oz Cinnamon Syrup", "1 dash Grapefruit Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a doube old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Reposado Tequila (Cimarron)\n3/4 oz Cynar\n1/4 oz Pamplemousse Grapefruit Liqueur (St. Elder)\n1/4 oz Cinnamon Syrup\n1 dash Grapefruit Bitters (Bittermens)\nStir with ice, strain into a doube old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nWhen writing up the\nTestadura\nwith rum, Cynar, and cinnamon syrup, I became inspired to riff on the idea. I brought in grapefruit liqueur to complement the cinnamon from the\nHawaiian War Chant\n, and mezcal, grapefruit liqueur, and Cynar worked so well in the\nTres Amigos\n. For a name, I dubbed it This is Not Berlin after a 2019 coming-of-age movie set in Mexico City and centered around a nightclub. Once prepared, the drink showcased a grapefruit, cinnamon, vegetal, and smoke bouquet. Next, a semi-sweet sip flowed into smoke, vegetal, grapefruit, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpy0rRYX_e1iDe-NJMhzY6HZhHfGHo-INPIos_L8jBmkohWrLw5nvndBe457IiP3RUU7Eb5Nz54URGhlkTOx104YmLwOi7y_fugXYl5PJIQwq5IQQ-xmEkac2ui6JuqQjLTeoWq6nkoJq39xbb6YUl05CysmVXxHOwQS6uBD7vbxZpVN6TCbp6_TujX7jp/s320/thisisnotberlin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpy0rRYX_e1iDe-NJMhzY6HZhHfGHo-INPIos_L8jBmkohWrLw5nvndBe457IiP3RUU7Eb5Nz54URGhlkTOx104YmLwOi7y_fugXYl5PJIQwq5IQQ-xmEkac2ui6JuqQjLTeoWq6nkoJq39xbb6YUl05CysmVXxHOwQS6uBD7vbxZpVN6TCbp6_TujX7jp/s800/thisisnotberlin_ig400.jpg", "comment_count": 0 }, { "title": "long look back", "url": "https://cocktailvirgin.blogspot.com/2024/03/long-look-back.html", "published": "2024-03-17T08:00:00.027-04:00", "updated": "2024-03-17T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": "Kacie Lambert", "source": "Stay Gold", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "simple syrup", "whiskey", "whiskey (Rye)" ], "ingredients": [ "1 oz Woody Creek Rye Whiskey (Rittenhouse)", "3/4 oz Toki Whisky (Kavalan Classic)", "3/4 oz Amaro Braulio", "1/2 oz Demerara Syrup 1:1", "3 dash Angostura Bitters" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Woody Creek Rye Whiskey (Rittenhouse)\n3/4 oz Toki Whisky (Kavalan Classic)\n3/4 oz Amaro Braulio\n1/2 oz Demerara Syrup 1:1\n3 dash Angostura Bitters\nBuild in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.\nTwo Sundays ago, I pulled up a recipe from\nPunch\nmagazine in their article on Manhattan variations called the Long Look Back by Kacie Lambert at Stay Gold in Manhattan. Although this felt more like a Toronto variation than a Manhattan, I was definitely in the mood for a Braulio cocktail, and the combination reminded me a little of the\nPeloni\n. Once assembled, the Long Look Back welcomed the nose with orange, caramel, pine, and clove aromas. Next, the caramel continued on into the sip where it was chased by rye spice, minty, caramel, pine, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29OYC-W6MMSRazs6Ay720bGmUszUvH6cCq4VNl8_6OiqnqcBi0-yem67HfcCYrztez_WvZXlEcL9or02VcHDVLlxhmiUuKOV-w7VX_jnvb76bzZSW70mVPE8quGOpEPVCD05mBAh97hgICA3BeIZCJLBi8D3vzsoQ3XYT7lKNA0ob8SGOMp89esbNFH8A/s320/longlookback_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29OYC-W6MMSRazs6Ay720bGmUszUvH6cCq4VNl8_6OiqnqcBi0-yem67HfcCYrztez_WvZXlEcL9or02VcHDVLlxhmiUuKOV-w7VX_jnvb76bzZSW70mVPE8quGOpEPVCD05mBAh97hgICA3BeIZCJLBi8D3vzsoQ3XYT7lKNA0ob8SGOMp89esbNFH8A/s800/longlookback_ig400.jpg", "comment_count": 1 }, { "title": "ms. dalloway", "url": "https://cocktailvirgin.blogspot.com/2024/03/ms-dalloway.html", "published": "2024-03-18T08:00:00.036-04:00", "updated": "2025-08-08T11:45:05.396-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "John Dory Oyster Bar", "year": null }, "categories": [ "aperol", "lemon juice", "simple syrup (ginger)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Old Overholt Rye Whiskey (86°)", "1/2 oz Aperol", "1/2 oz Ginger Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon wheel (served up in a coupe).", "body_text": "1 1/2 oz Old Overholt Rye Whiskey (86°)\n1/2 oz Aperol\n1/2 oz Ginger Syrup\n3/4 oz Lemon Juice\nShake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon wheel (served up in a coupe).\nTwo Mondays ago, I returned to an online set of recipe flashcards for the John Dory Oyster Bar in New York City, and I landed on the Ms. Dalloway that seemed like an intriguing orange-ginger Whiskey Sour. While the cards did not list a serving style, I was able to derive it from a photo in a 2010\nThe Wallstreet Journal\narticle (although I decided to serve it up in a coupe since I was not going to be lingering on it). Once prepared, the Ms. Dalloway greeted the senses with orange and ginger aromas. Next, lemon and orange notes on the sip sashayed into rye, orange-herbal, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1T3DngwquSoOK-XhugDKvWuxOo7XhSkwFlo69yFWgeRlk16gpflJnlYLLry08VD2RpjPzsf5LW9ilyf2buCDVzRUDwJf9HQyp5KXffwj-F7bMlZ1sWSOggoIW__zfb1e80jGSbbHQ8j3zjEG7NsEQY5-KpUjD3Yzy9uDCjcHgVUiPe5HqLnqSNtLZjphf/s320/msdalloway_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1T3DngwquSoOK-XhugDKvWuxOo7XhSkwFlo69yFWgeRlk16gpflJnlYLLry08VD2RpjPzsf5LW9ilyf2buCDVzRUDwJf9HQyp5KXffwj-F7bMlZ1sWSOggoIW__zfb1e80jGSbbHQ8j3zjEG7NsEQY5-KpUjD3Yzy9uDCjcHgVUiPe5HqLnqSNtLZjphf/s800/msdalloway_ig400.jpg", "comment_count": 0 }, { "title": "mario's amaretto sour", "url": "https://cocktailvirgin.blogspot.com/2024/03/marios-amaretto-sour.html", "published": "2024-03-19T08:00:00.035-04:00", "updated": "2024-03-19T08:00:00.163-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Paolini", "source": "Cure", "year": null }, "categories": [ "amaretto", "bitters (Angostura)", "egg white", "lemon juice", "scotch", "simple syrup" ], "ingredients": [ "1 oz Dewar's Scotch (Famous Grouse Black)", "1 oz Lazzaroni Amaretto (Disaronno)", "3/4 oz Lemon Juice", "1 tsp Rich Simple (1/4 oz 1:1)", "1/2 Egg White (1 whole Egg White)" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with 7 drop Angostura Bitters.", "body_text": "1 oz Dewar's Scotch (Famous Grouse Black)\n1 oz Lazzaroni Amaretto (Disaronno)\n3/4 oz Lemon Juice\n1 tsp Rich Simple (1/4 oz 1:1)\n1/2 Egg White (1 whole Egg White)\nShake one round without ice and one round with ice, strain into a coupe glass, and garnish with 7 drop Angostura Bitters.\nTwo Tuesdays ago, I decided to delve into an online set of recipe flashcards for the current menu at Cure in New Orleans. Mario's Amaretto Sour crafted by Chris Paolini made me think of an Amaretto Sour crossed with a\nGodfather\n, so I was curious to give it a try. Moreover, the whiskey component reminded me of Jeffrey Morgenthaler's Amaretto Sour that inspired me to use overproof rum in my\nAm-Am Sour\nwith\nAm\naro Averna and\nAm\naretto that I created at Drink. Once assembled, Mario's Amaretto Sour showcased a nutty almond and clove bouquet. Next, a creamy lemon and almond sip flowed into Scotch and almond flavors on the swallow. While there were no great surprises here, I did find the combination a level up from the classic.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WZNVOtUdjjmgt-KH7hlWF4RzEgv0eVZPFk0E_3rAq9heOsZMCaoKlNEo2GKRKlpKjA4WnWbPxYVvF15Q2gWTP3pJpsOhAUy4EszwymdgIQ7GMNwtu8-XHhSuyeLzyXg1B73xrDxdN5JmxtK83KaO3VmofOABuYRK2oy5Rf-CNMt55F7tva7QDyhr6W31/s320/mariosamarettosour_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WZNVOtUdjjmgt-KH7hlWF4RzEgv0eVZPFk0E_3rAq9heOsZMCaoKlNEo2GKRKlpKjA4WnWbPxYVvF15Q2gWTP3pJpsOhAUy4EszwymdgIQ7GMNwtu8-XHhSuyeLzyXg1B73xrDxdN5JmxtK83KaO3VmofOABuYRK2oy5Rf-CNMt55F7tva7QDyhr6W31/s800/mariosamarettosour_ig400.jpg", "comment_count": 0 }, { "title": "devotion & desire", "url": "https://cocktailvirgin.blogspot.com/2024/03/devotion-desire.html", "published": "2024-03-20T08:00:00.051-04:00", "updated": "2024-03-20T08:00:00.239-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Geo Thompson", "source": "the Sinclair", "year": 2018 }, "categories": [ "campari", "cynar", "mezcal" ], "ingredients": [ "1 oz El Buho Mezcal (Peloton de la Muerte)", "1 oz Campari", "1 oz Cynar" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz El Buho Mezcal (Peloton de la Muerte)\n1 oz Campari\n1 oz Cynar\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I uncovered a set of online recipe flashcards for the\nSinclair\nin Cambridge, Massachusetts, and I locked into the oddball Mezcal Negroni of sorts called the Devotion & Desire from the Winter 2018 menu which reminded me of the\nCynarita\nwith tequila,\nSmoke & Mirrors\nwith aquavit, and\nBottechia\nwith Fernet. Moreover, the combination of Campari and Cynar as the modifiers was one that I utilized in 2020 in the\nPinball Racket\n. Through\nInstagram\n, I learned that the drink was created by Geo Thompson who managed the rock club-restaurant establishment around that time, and he described how they had a menu full of \"classic riffs named after songs by bands that played there recently or upcoming. Devotion & Desire is a song by [the band] Bayside. The goal was to introduce the bartenders to some classics with goal of building knowledge out from there.\"\nIn the glass, Devotion & Desire began with an orange, caramel, vegetal, and smoke aroma. Next, Cynar's caramel filled the sip and was followed by smoky, vegetal, bitter orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdtlflmb75UgpG54xFmrFp9UkQUEQKMhfd0VMV4Vtk1xDazOwCMuG0KBNMZTrpj5JX0P_ztdtuB8dKt-pXVtQmCl8N9nys7nOXlMaJg7xJOi-JRwYo_ht-sFjK_VTYwCsoSWAN-ZiIezIDGmqVWLem7NvWHnyeng9RBIGlf8fMGJ43Ol3PZ1Nih8WW5_A/s320/devotionanddesire_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdtlflmb75UgpG54xFmrFp9UkQUEQKMhfd0VMV4Vtk1xDazOwCMuG0KBNMZTrpj5JX0P_ztdtuB8dKt-pXVtQmCl8N9nys7nOXlMaJg7xJOi-JRwYo_ht-sFjK_VTYwCsoSWAN-ZiIezIDGmqVWLem7NvWHnyeng9RBIGlf8fMGJ43Ol3PZ1Nih8WW5_A/s800/devotionanddesire_ig400.jpg", "comment_count": 0 }, { "title": "prodigal son", "url": "https://cocktailvirgin.blogspot.com/2024/03/prodigal-son.html", "published": "2024-03-21T08:00:00.055-04:00", "updated": "2024-03-21T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Teardrop Lounge", "year": 2021 }, "categories": [ "amaro", "creme de peche", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Evan Williams 1783 Bourbon (Evan Williams Bonded)", "1/2 oz Amaro Ciociaro", "1 tsp Crème de Peche (Mathilde)", "1 dash Elixir Vegetal de la Grande-Chartreuse" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "2 oz Evan Williams 1783 Bourbon (Evan Williams Bonded)\n1/2 oz Amaro Ciociaro\n1 tsp Crème de Peche (Mathilde)\n1 dash Elixir Vegetal de la Grande-Chartreuse\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Thursdays ago, I returned to the online recipe flashcard set from Teardrop Lounge in Portland, Oregon, and I selected the Prodigal Son from their Spring 2023 menu. I was able to ascertain that it is an older drink than that via a mention on\nYelp\ndating back to Summer 2021. I was drawn in for it would give me a reason to crack open my bottle of Elixir Vegetal that I got at the launch party held at Atlantico last November; Elixir Vegetal is akin to bitters that taste like Green Chartreuse but are not a direct substitute for that hard-to-find liqueur. I first tried Elixir Vegetal dashed onto a sugar cube in a spoon circa 2010 at Eastern Standard back when the product was categorized as a medicine and not allowed to be legally imported into the country; recently, they changed its categorization to fill the gap in the market for things that taste like Chartreuse. In addition, since Chartreuse flavors worked well with crème de peche in the\nForeward\n, I was keen on trying out the Prodigal Son.\nThe Prodigal Son arrived with a caramel, peach, and herbaceous bouquet. Next, caramel on the sip gave way to Bourbon, peach, dark orange, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mmZ9xmVP-ObR1Uf9wV3v_0z8iRzeYwXjWiBz-DnRPlOdw-MAORBtnfp2p11nWDgAVZ2_MxoEh6NJ8qByIEQs2G_zrFZe-6wPMwk1GWJfQL0rSv5cnWZKJJvLOPjJdQiAK6wQ1M3k3VivNt8g-WwzDA7_ccxjTvKqQbra4kmvQVwXevRkvpDxmmHOG90c/s320/prodigalson_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mmZ9xmVP-ObR1Uf9wV3v_0z8iRzeYwXjWiBz-DnRPlOdw-MAORBtnfp2p11nWDgAVZ2_MxoEh6NJ8qByIEQs2G_zrFZe-6wPMwk1GWJfQL0rSv5cnWZKJJvLOPjJdQiAK6wQ1M3k3VivNt8g-WwzDA7_ccxjTvKqQbra4kmvQVwXevRkvpDxmmHOG90c/s800/prodigalson_ig400.jpg", "comment_count": 1 }, { "title": "tiki mama", "url": "https://cocktailvirgin.blogspot.com/2024/03/tiki-mama.html", "published": "2024-03-22T08:00:00.030-04:00", "updated": "2024-03-22T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Tiger Mama", "year": 2015 }, "categories": [ "bitters (Angostura)", "honey", "lemon juice", "pamplemousse", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Planteray Pineapple Rum", "3/4 oz Privateer Silver Rum (Privateer Tres Aromatique)", "3/4 oz Combier Grapefruit Liqueur (St. Elder)", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Honey Syrup" ], "instructions": "Shake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with 3 dash Angostura Bitters, a grapefruit twist, and an edible orchid (omit orchid).", "body_text": "3/4 oz Planteray Pineapple Rum\n3/4 oz Privateer Silver Rum (Privateer Tres Aromatique)\n3/4 oz Combier Grapefruit Liqueur (St. Elder)\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Honey Syrup\nShake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with 3 dash Angostura Bitters, a grapefruit twist, and an edible orchid (omit orchid).\nTwo Fridays ago, I wanted something refreshing after my tough bar shift that night. Therefore, I decided it was time to make the Tiki Mama created at Tiger Mama in Boston circa 2015 as found in an onine recipe flashcard set. Once assembled in the mug, the Tiki Mama brought forth grapefruit, cinnamon, and allspice aromas to the nose. Next, lemon and honey on the sip sailed into rum, pineapple, grapefruit, cinnamon, and honey flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8fwJ4mIVPV3gHPuiZUG0Nb1UH9u6e6CDKy8eBsPblx0ZT5qwXI5AtyyfE1LjptKufw_Ds0ciUcKJOcJD9nr8ZxmiZ0EuqOt1zIiAx76OH_fcuu6BjmBzrXuiYOoyU4D1Eje9IhS37Zp7VX97BpL6xV7mnOdhlGNSzf1y_clK5bdVnrXp1FZNvPnoE5We/s320/tikimama_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8fwJ4mIVPV3gHPuiZUG0Nb1UH9u6e6CDKy8eBsPblx0ZT5qwXI5AtyyfE1LjptKufw_Ds0ciUcKJOcJD9nr8ZxmiZ0EuqOt1zIiAx76OH_fcuu6BjmBzrXuiYOoyU4D1Eje9IhS37Zp7VX97BpL6xV7mnOdhlGNSzf1y_clK5bdVnrXp1FZNvPnoE5We/s800/tikimama_ig400.jpg", "comment_count": 0 }, { "title": "plausible deniability", "url": "https://cocktailvirgin.blogspot.com/2024/03/plausible-deniability.html", "published": "2024-03-23T08:00:00.031-04:00", "updated": "2024-03-23T08:00:00.156-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alex Waldman", "source": "Punch", "year": 2013 }, "categories": [ "campari", "drambuie", "lime juice", "scotch" ], "ingredients": [ "1 1/2 oz Famous Grouse Scotch (Famous Grouse Black)", "3/4 oz Drambuie", "1/2 oz Campari", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lime wedge (omit garnish).", "body_text": "1 1/2 oz Famous Grouse Scotch (Famous Grouse Black)\n3/4 oz Drambuie\n1/2 oz Campari\n1/2 oz Lime Juice\nShake with ice, strain into a coupe, and garnish with a lime wedge (omit garnish).\nTwo Saturdays ago, I discovered a drink called Plausible Deniability via a set of online recipe flashcards. I was able to trace it back to 2013 article in\nPunch\nwhich described how it was created by Alex Waldman, a California ex-pat living in Turkey and running Alex's Place in Instanbul. The name derived from how the owner thought that the first proto-type with Bourbon had a youthful feel to it, and Alex later dubbed it with a more abstract name than the owner's suggestion. Once mixed, the Plausible Deniability opened up with lime, orange, honey, and Scotch aromas. Next, honey and lime notes mingled on the sip, and the swallow rounded things up with whisky, bitter orange, and honey flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkj5ympzXeHaljkGUo4skiRLpgGmfT5ER_z7J4VDUIuee-fvuuB9GAWhIHjEi_Tk9u2sgnPCO4xlheRBv1GyIHfZFNO-9dY_24syLH6qqp9-S7Tf052ahBUD-tIZ3F5cZb59jOhS4Nr31_sgES5810S3s4xlPUnr11PRQZx_-95ydv6BkqMAneVdebsSl/s320/plausibledeniability_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkj5ympzXeHaljkGUo4skiRLpgGmfT5ER_z7J4VDUIuee-fvuuB9GAWhIHjEi_Tk9u2sgnPCO4xlheRBv1GyIHfZFNO-9dY_24syLH6qqp9-S7Tf052ahBUD-tIZ3F5cZb59jOhS4Nr31_sgES5810S3s4xlPUnr11PRQZx_-95ydv6BkqMAneVdebsSl/s800/plausibledeniability_ig400.jpg", "comment_count": 0 }, { "title": "tight five", "url": "https://cocktailvirgin.blogspot.com/2024/03/tight-five.html", "published": "2024-03-24T08:00:00.022-04:00", "updated": "2024-03-24T08:00:00.235-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jacob Grier and Brett Adams", "source": "Raising the Bar", "year": null }, "categories": [ "apple cider", "benedictine", "cynar", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Tequila (Olmeca Altos)", "3/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Apple Brandy (Laird's Bonded)", "1/4 oz Cynar", "1/8 oz Benedictine" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Tequila (Olmeca Altos)\n3/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Apple Brandy (Laird's Bonded)\n1/4 oz Cynar\n1/8 oz Benedictine\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I reached for my copy of the\nRaising the Bar\nbook by Jacob Grier and Brett Adams, and I landed on the Tight Five that they crafted with tequila and apple brandy in an herbal-tinged Manhattan of sorts. In the glass, the Tight Five unfurled with orange, vegetal, and minty aromas. Next, a grape-driven sip led into agave, apple, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DYoHSgsPF8rK3guMIk_Xw9DxpKO2V4yvWUOk8728dakLItk5jx_aA-aF4NJF-FEVcdTfGlRgh8jIwsnUtF0ghOIPGDSDgyjZs188UC-I41oMQMI0bVxWsBZlEW9KJrx2LvzC45-K4mb7C28qNvncajTJ9TFY7_wBXEGWnBPaHAg46ddOM85230uY1UsU/s320/tightfive2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DYoHSgsPF8rK3guMIk_Xw9DxpKO2V4yvWUOk8728dakLItk5jx_aA-aF4NJF-FEVcdTfGlRgh8jIwsnUtF0ghOIPGDSDgyjZs188UC-I41oMQMI0bVxWsBZlEW9KJrx2LvzC45-K4mb7C28qNvncajTJ9TFY7_wBXEGWnBPaHAg46ddOM85230uY1UsU/s800/tightfive2_ig400.jpg", "comment_count": 0 }, { "title": "monkey business", "url": "https://cocktailvirgin.blogspot.com/2024/03/monkey-business.html", "published": "2024-03-25T08:00:00.046-04:00", "updated": "2024-03-25T08:00:00.245-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2022 }, "categories": [ "bitters (other)", "creme de banane", "creme de cacao", "rum", "scotch" ], "ingredients": [ "1 1/2 oz Great King Street Glasgow Blend Scotch (Royal Brackla 12 Year)", "1/2 oz Smith & Cross Rum", "1/2 oz Crème de Cacao (Bols)", "1/2 oz Crème de Banane (Tempus Fugit)", "1 dash Smeby Black & White Bitters that are chocolate/vanilla (1 dash Savoy Society Chocolate & Chicory + 1 dash Savoy Society Orange Vanilla)", "2 pinch Salt (5 drop 1:4 Saline)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Great King Street Glasgow Blend Scotch (Royal Brackla 12 Year)\n1/2 oz Smith & Cross Rum\n1/2 oz Crème de Cacao (Bols)\n1/2 oz Crème de Banane (Tempus Fugit)\n1 dash Smeby Black & White Bitters that are chocolate/vanilla (1 dash Savoy Society Chocolate & Chicory + 1 dash Savoy Society Orange Vanilla)\n2 pinch Salt (5 drop 1:4 Saline)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Mondays ago, I ventured back to the online recipe flashcards for The Violet Hour in Chicago, and there I selected the Monkey Business from their Spring 2022 menu. The bar posted a photo and description of the drink on\nInstagram\nalmost 2 years ago which coincides with the information I uncovered. The combination of cacao and banana liqueurs is one that has prospered in drinks like the\nBanana Clipper\nat the Hawthorne,\nPsycho Killer\nat Dead Rabbit,\nAntilles Jewel\nfrom Shannon Mustipher's\nTiki: Modern Tropical Cocktails\n, and a few other recipes, so I was delighted to try it again here. In the glass, the Monkey Business displayed a lemon, Scotch, and tropical bouquet to the nose. Next, caramel on the sip flowed into whisky, funky rum, chocolate, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIDqFp_9dQte54IuwYo_3rh5DbYZjVG61i6zjgfiQqgVf_Ig0Jb6BE7ky6dcj0-MOvMze0BHGnJfhaKUUQDhLIMIutS_vVfKV9Eenjnn6LZmauBkFRULoBOdQHiwnAdLnyoyzw0bhVzrPH3Y2IwcYERN53DU67pPX3lElBDIPUaiP65s2x7Ht8majuUZ9/s320/monkeybusiness_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIDqFp_9dQte54IuwYo_3rh5DbYZjVG61i6zjgfiQqgVf_Ig0Jb6BE7ky6dcj0-MOvMze0BHGnJfhaKUUQDhLIMIutS_vVfKV9Eenjnn6LZmauBkFRULoBOdQHiwnAdLnyoyzw0bhVzrPH3Y2IwcYERN53DU67pPX3lElBDIPUaiP65s2x7Ht8majuUZ9/s800/monkeybusiness_ig400.jpg", "comment_count": 0 }, { "title": "amen corner", "url": "https://cocktailvirgin.blogspot.com/2024/03/amen-corner.html", "published": "2024-03-26T08:00:00.061-04:00", "updated": "2024-03-26T08:00:00.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Russell House Tavern", "year": null }, "categories": [ "amaro", "creme de peche", "cynar", "whiskey (Bourbon)" ], "ingredients": [ "1 1/3 oz Bourbon (2 oz Evan Williams Bonded)", "1/2 oz Amaro Sfumato (3/4 oz)", "1/2 oz Crème de Peche (3/4 oz Mathilde)", "1 tsp Cynar (1/4 oz)" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with an orange twist.", "body_text": "1 1/3 oz Bourbon (2 oz Evan Williams Bonded)\n1/2 oz Amaro Sfumato (3/4 oz)\n1/2 oz Crème de Peche (3/4 oz Mathilde)\n1 tsp Cynar (1/4 oz)\nStir with ice, strain into a rocks glass, and garnish with an orange twist.\nTwo Tuesdays ago, I was perusing an album of screen captures on my phone when I came across one that I bookmarked a year ago an\nInstagram\npost from the\nCocktails by Roberts and June\nblog. The drink they showcased was the Amen Corner from Russell House Tavern in a Fall 2020 post. Some time after that point, their site disappeared, but luckily, it still remains on the Wayback Machine via\nInternet Archive\n-- Amen to that! After having a good moment with crème de peche with the Prodigal Son a few nights before, I was game to try this Black Manhattan of sorts. Through an an online set of server menu information cards, I learned that the drink was \"named after famous bend in Masters tournament\" which encompasses the 11th, 12th, and 13th holes of the Augusta National Course. Given the general manager listed on the server training cards, the drink is older than the post; that would place it sometime after I left Russell House in March of 2015 and before that general manager departed in December of 2016. In the glass, the Amen Corner proffered up orange, peach, roast, and root-herbal aromas to the nose. Next, orchard fruit notes on the sip soared into Bourbon, bitter peach, vegetal, and roasty-smoky flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB308PNVYmO2l-955tCNJuvGZIoZnRPjMzTIj0rgLK7HGjGFMHjX3iHgRmQtEBIMW674FVRxHukp6Cvi8aNYHXNDIiyYdFpOD01cj1WCgLpHFgZvGRpP5-fyNGv-kc82qdBLGBXvUynqq3602U_eg5P4ijNgdRqWodPcSV0DTDSN1mbMzoavDFUKw8zBJ/s320/amencorner_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB308PNVYmO2l-955tCNJuvGZIoZnRPjMzTIj0rgLK7HGjGFMHjX3iHgRmQtEBIMW674FVRxHukp6Cvi8aNYHXNDIiyYdFpOD01cj1WCgLpHFgZvGRpP5-fyNGv-kc82qdBLGBXvUynqq3602U_eg5P4ijNgdRqWodPcSV0DTDSN1mbMzoavDFUKw8zBJ/s800/amencorner_ig400.jpg", "comment_count": 0 }, { "title": "louisiane and maine", "url": "https://cocktailvirgin.blogspot.com/2024/03/louisiane-and-maine.html", "published": "2024-03-27T08:00:00.055-04:00", "updated": "2024-03-27T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Todd Yard", "source": "Concoctails", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "cherry brandy", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Sweet Vermouth (Cocchi)", "1/4 oz Cherry Heering", "1/4 oz Benedictine", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters", "1 dash Absinthe (10 drop St. George)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Sweet Vermouth (Cocchi)\n1/4 oz Cherry Heering\n1/4 oz Benedictine\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\n1 dash Absinthe (10 drop St. George)\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Wednesdays ago, I spotted a new entry on the\nKindredCocktails\ndatabase called the Louisiane and Maine. The drink created by Massachusetts home enthusiast Todd Yard was named for its mashup of a\nRemember the Maine\nand a\nDe La Louisiane\n, and the recipe was sourced from a recent post on his\nConcoctails\nblog. Moreover, the Cherry Heering-Benedictine pairing also reminded me of the\nSingapore Sling\n. Once prepared, this Manhattan variation gave forth an anise and cherry bouquet. Next, grape and cherry notes on the sip leapt to rye, herbal, clove, and anise flavors on the swallow with a cherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9pBtXDMwp2737HpOzRS0H6th5gvC7jeNEkKzmjTkFlUhY1-NVL1p4XhKRDM1de1qz8VOFX3cDpkuSDSNizUxPKPgKsKoTcTG0vKoTmO4uTjCIXLlhMGOc0QmlQnx_Vbks9FWFsNUo8CiP4zIE-2r2h2SC-oIq7Tqq_lnTWZYJyfRIEd6X62Jl_OgS528/s320/louisianeandmaine_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9pBtXDMwp2737HpOzRS0H6th5gvC7jeNEkKzmjTkFlUhY1-NVL1p4XhKRDM1de1qz8VOFX3cDpkuSDSNizUxPKPgKsKoTcTG0vKoTmO4uTjCIXLlhMGOc0QmlQnx_Vbks9FWFsNUo8CiP4zIE-2r2h2SC-oIq7Tqq_lnTWZYJyfRIEd6X62Jl_OgS528/s800/louisianeandmaine_ig400.jpg", "comment_count": 0 }, { "title": "raining on 110th st", "url": "https://cocktailvirgin.blogspot.com/2024/03/raining-on-110th-st.html", "published": "2024-03-28T08:00:00.043-04:00", "updated": "2024-03-28T08:00:00.160-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Carlton Dunlap", "source": "Punch", "year": null }, "categories": [ "licor 43", "punt e mes", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye Whiskey", "1 1/2 oz Vermouth Blend (1 1/8 oz Cocchi Sweet Vermouth + 3/8 oz Punt e Mes)", "5 dash Coffee Tincture (1/8 oz Mr. Black Liqueur)", "1/8 oz Licor 43" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with an orange twist.", "body_text": "1 1/2 oz Rittenhouse Rye Whiskey\n1 1/2 oz Vermouth Blend (1 1/8 oz Cocchi Sweet Vermouth + 3/8 oz Punt e Mes)\n5 dash Coffee Tincture (1/8 oz Mr. Black Liqueur)\n1/8 oz Licor 43\nStir with ice, strain into a Nick & Nora glass (coupe), and garnish with an orange twist.\nTwo Thursdays ago, I returned to\nPunch\n's article on Manhattan variations where I sourced the\nLong Look Back\nand found the Raining on 110th St. The recipe was crafted by Carlton Dunlap of Portland, Oregon, and the combination with Licor 43 and sweet vermouth made me think of the\nSignals, Calls, & Marches\ndespite that one being a gin drink instead of rye whiskey. Although the article did not specify, the cocktail could be named for the Los Lobos song \"Wicked Rain / Across 110th Street\". Once prepared, the Raining on 110th St began with an orange and vanilla nose. Next, a grape-driven sip trickled into rye, coffee, vanilla, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIjXE_4U5MSiY52z4oLqvN-WGM5agUaYY6VB6okUN8k2Gpr2eH7gpzYOZYEbWxqGzTiJEdtJKByvtXDeWJV_51kjlu4Xsn3p6FpIwA_nrpUc3MoVPw8wvKLJOXJ3GqQuRa0ziUvPk5QFx1Syj-MGGTCndhDmRGuyMuAs6iccIXWvogUlmLA38JSUvtS4b/s320/rainingon110thst_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIjXE_4U5MSiY52z4oLqvN-WGM5agUaYY6VB6okUN8k2Gpr2eH7gpzYOZYEbWxqGzTiJEdtJKByvtXDeWJV_51kjlu4Xsn3p6FpIwA_nrpUc3MoVPw8wvKLJOXJ3GqQuRa0ziUvPk5QFx1Syj-MGGTCndhDmRGuyMuAs6iccIXWvogUlmLA38JSUvtS4b/s800/rainingon110thst_ig400.jpg", "comment_count": 1 }, { "title": "hastings", "url": "https://cocktailvirgin.blogspot.com/2024/03/hastings.html", "published": "2024-03-29T08:00:00.042-04:00", "updated": "2024-03-29T08:00:00.340-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Adam Manning", "source": "Tartines to Tikis", "year": 2014 }, "categories": [ "calvados", "drambuie", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Scotch (Famous Grouse Black)", "1 oz Calvados (Morin Selection)", "1 oz Sweet Vermouth (Cocchi)", "1 tsp Drambuie" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Scotch (Famous Grouse Black)\n1 oz Calvados (Morin Selection)\n1 oz Sweet Vermouth (Cocchi)\n1 tsp Drambuie\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Fridays ago, I spotted the Hastings on the\nKindredCocktails\ndatabase that caught my attention. The recipe was created by Adam Manning of the\nTartines to Tikis\nblog for the\nMixology Monday\napple-themed\nevent\nthat I led in 2014, so I had already read his blog post albeit nine years prior. Here, Adam made a Scotch variation of Erik Lorincz's Norman Conquest and perhaps of Sam Ross'\nGrandfather\n, and the result shared a similarity to Erick Castro's\nFull Windsor\n. Once prepared, the Hastings launched off with an orange, apple, and Scotch aroma. Next, grape and honey notes on the sip marched into Scotch, apple, honey, and herbal flavors on the swallow with a hint of smoke on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUI4giFaJGkw6zsVp522UER5wfxP3dfkrl8BfNVXdsJ6XVBpD0AdRNLQFY4mgXCxIexwSw6yNmO_XW0SxO3X-h-iDIQUEIvLQs6PMBkc-_0XY5TT27hrMTCzALfpyFJBfSTm4RV6rP-x5DbBeaoQENDk5rq0RfieYde4Ao8jADwcE-I7zBwTVawqHZFV4/s320/hastings_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUI4giFaJGkw6zsVp522UER5wfxP3dfkrl8BfNVXdsJ6XVBpD0AdRNLQFY4mgXCxIexwSw6yNmO_XW0SxO3X-h-iDIQUEIvLQs6PMBkc-_0XY5TT27hrMTCzALfpyFJBfSTm4RV6rP-x5DbBeaoQENDk5rq0RfieYde4Ao8jADwcE-I7zBwTVawqHZFV4/s800/hastings_ig400.jpg", "comment_count": 0 }, { "title": "that'll take the edge off", "url": "https://cocktailvirgin.blogspot.com/2024/03/thatll-take-edge-off.html", "published": "2024-03-30T08:00:00.040-04:00", "updated": "2024-04-10T13:17:23.806-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Carey Jones and John McCarthy", "source": "Be Your Own Bartender", "year": 2018 }, "categories": [ "absinthe", "bitters (Peychaud's)", "chartreuse (green)", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Famous Grouse Scotch (Famous Grouse Black)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Green Chartreuse", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with absinthe (Kübler), and garnish with grapefruit oils from a twist.", "body_text": "2 oz Famous Grouse Scotch (Famous Grouse Black)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Green Chartreuse\n3 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass rinsed with absinthe (Kübler), and garnish with grapefruit oils from a twist.\nTwo Saturdays ago, I spotted a reference to the That'll Take the Edge Off from Carey Jones and John McCarthy's 2018\nBe Your Own Bartender\non\nKindredCocktails\n, and the database entry led me to find an excerpt of the book on\nEpicurious\n. Overall, the recipe reminded me of the\nTwo Birds\nbut with absinthe and without the crème de cacao, so I was intrigued. Here, the That'll Take the Edge Off proffered grapefruit, anise, and hints of smoke and herbaceousness to the nose. Next, a grape-drive sip stepped aside for Scotch, grape, herbaceous, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80E_ojxROIa65OqJPIAztNp_xJde0wUZWC2KLJC7cQ_kDbRNe-x3i0Eg1VTHh6x-yNFwiB4g2xBjPK-165Tm6k4de84-bqkX4HxUOIWjiyJvG5xph_xgDq9FN5Ty3lqP21IUeDZCj_G32tLOq4rtBOl9rXGj5XFUGwb9NmSbY49ss_yAuBO1wo-pbBBEQ/s320/thatlltaketheedgeoff_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80E_ojxROIa65OqJPIAztNp_xJde0wUZWC2KLJC7cQ_kDbRNe-x3i0Eg1VTHh6x-yNFwiB4g2xBjPK-165Tm6k4de84-bqkX4HxUOIWjiyJvG5xph_xgDq9FN5Ty3lqP21IUeDZCj_G32tLOq4rtBOl9rXGj5XFUGwb9NmSbY49ss_yAuBO1wo-pbBBEQ/s800/thatlltaketheedgeoff_ig400.jpg", "comment_count": 0 }, { "title": "cumulonimbus", "url": "https://cocktailvirgin.blogspot.com/2024/03/cumulonimbus.html", "published": "2024-03-31T08:00:00.029-04:00", "updated": "2024-03-31T08:00:00.148-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Raised by Wolves", "year": null }, "categories": [ "amaro", "lemon juice", "orgeat", "sherry", "tequila" ], "ingredients": [ "3/4 oz Teremana Reposado Tequila (Cimarron)", "3/4 oz Fino Sherry (Tio Pepe)", "3/4 oz Amaro Montenegro", "3/4 oz Lemon Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with freshly grated nutmeg.", "body_text": "3/4 oz Teremana Reposado Tequila (Cimarron)\n3/4 oz Fino Sherry (Tio Pepe)\n3/4 oz Amaro Montenegro\n3/4 oz Lemon Juice\n1/2 oz Orgeat\nShake with ice, strain into a coupe glass, and garnish with freshly grated nutmeg.\nTwo Sundays ago, I returned to the online set of recipe flashcards from Raised by Wolves in San Diego and landed on the Cumulonimbus.\nTripAdvisor\nmentioned this drink in October 2022, and I was lured in for orgeat and the almond-like notes of Fino sherry have worked so well together in drinks like the\nParadise Lost\nand\nFino Island\n. In the glass, the Cumulonimbus floated to the nose with clouds of woody spice, nutty, and clementine aromas. Next, a creamy lemon and orange sip drifted into tequila, almond, and peach-orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWV4PhyphenhyphengaF3ud47JfUjL7rcTEogbnbkpMBvnSO8mp2i_waFh_qTkE0UozUI9sZ4suhzp7EMQ4weRpnfg73N6qosphMO1nV5VC6rII9kvtujXKNYCXZWmKwPMY9ttL95ZGyCbRUgT8j3QjKQ-WYhnRcuSC2_Wptr1_WMHUlfgKI1han3vCpRm5VVxFL18UH/s320/cumulonimbus_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWV4PhyphenhyphengaF3ud47JfUjL7rcTEogbnbkpMBvnSO8mp2i_waFh_qTkE0UozUI9sZ4suhzp7EMQ4weRpnfg73N6qosphMO1nV5VC6rII9kvtujXKNYCXZWmKwPMY9ttL95ZGyCbRUgT8j3QjKQ-WYhnRcuSC2_Wptr1_WMHUlfgKI1han3vCpRm5VVxFL18UH/s800/cumulonimbus_ig400.jpg", "comment_count": 0 }, { "title": "armchair philosopher", "url": "https://cocktailvirgin.blogspot.com/2024/04/armchair-philosopher.html", "published": "2024-04-01T08:00:00.037-04:00", "updated": "2024-04-01T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": null }, "categories": [ "aperol", "bitters (Peychaud's)", "scotch", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholrt 86°)", "1/2 oz Aperol", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a Laphroaig- or Ardbeg-rinsed coupe (Ardbeg 10 Year).", "body_text": "2 oz Rye Whiskey (Old Overholrt 86°)\n1/2 oz Aperol\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1 dash Peychaud's Bitters\nStir with ice and strain into a Laphroaig- or Ardbeg-rinsed coupe (Ardbeg 10 Year).\nTwo Mondays ago, I ventured back to the online recipe flashcard sets for the Violet Hour in Chicago, and in the collection of dealer's choice drinks was the Armchair Philosopher that was somewhere between a Manhattan and an Old Pal. The Aperol-containing\nPerfect Pal\nat the Independent might be more apropos than the classic Old Pal as would the\nNeighborhood Nine\nat Temple Bar. Once assembled, the Armchair Philosopher pontificated with a peat smoke nose. Next, a semi-dry orange sip flowed into rye, orange, smoke, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeH6KA0rfuQ3daGvI2ggwtnhhqeDZD-VoXGGmgkWoCwkryCUXDcxly2Y1Qm4_iLV76T1iHtuOB2DV3bxQAxODFkHEWv2mv4zpBuVz3Sa7G7sLLVpI-29YFWOcHaGPQqTwD-qoS4BsOac3hMJmgntIO-9wuqjIvkT32h8vVYMDbCI9mJKI_ZETf1_mpagtL/s320/armchairphilosopher_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeH6KA0rfuQ3daGvI2ggwtnhhqeDZD-VoXGGmgkWoCwkryCUXDcxly2Y1Qm4_iLV76T1iHtuOB2DV3bxQAxODFkHEWv2mv4zpBuVz3Sa7G7sLLVpI-29YFWOcHaGPQqTwD-qoS4BsOac3hMJmgntIO-9wuqjIvkT32h8vVYMDbCI9mJKI_ZETf1_mpagtL/s800/armchairphilosopher_ig400.jpg", "comment_count": 0 }, { "title": "federal buffalo stamp", "url": "https://cocktailvirgin.blogspot.com/2024/04/federal-buffalo-stamp.html", "published": "2024-04-02T08:00:00.055-04:00", "updated": "2024-04-02T08:00:00.140-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "muddle", "attribution": { "creator": "Hassan Mahmood", "source": "The Lion's Share", "year": 2011 }, "categories": [ "lemon juice", "maple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Maple Syrup", "3/4 oz Lemon Juice", "4 piece Ginger" ], "instructions": "Muddle ginger, add the rest, shake with ice, strain into a rocks glass with ice, and garnish with a piece of candied ginger on a pick (omit garnish).", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Maple Syrup\n3/4 oz Lemon Juice\n4 piece Ginger\nMuddle ginger, add the rest, shake with ice, strain into a rocks glass with ice, and garnish with a piece of candied ginger on a pick (omit garnish).\nTwo Tuesdays ago, I made a drink from a set of online recipe flashcards from The Lion's Share in San Diego called the Federal Buffalo Stamp by Hassan Mahmood. The drink dates back to around late 2011 and is reminiscent of the\nPenicillin\nand a gingery Maple Leaf. The bar's\nInstagram\ndescribed, \"Many of you have put lips to this balanced combination of sweet and spice, it has earned its accolades as a The Lion's Share favorite/classic/happy hour staple! It's been with us since the first days of opening.\" The drink was originally made with Buffalo Trace Bourbon according to early articles about the bar which probably directed the name. Once prepared, the Federal Buffalo Stamp gave forth a Bourbon and maple bouquet. Next, lemon mingled with amber notes from the maple and aged whiskey on the sip, and the swallow stampeded forward with Bourbon, maple, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfsv0prM4EPXaoz5NiEN58Bib8TMu6nHsupb_sxg41MwT8g5tMXMFAe9SbMx4l_I7Q5zvNkEfpy7njhyZnUqsqiwGZeMEGjcjZ2-BgX3Io4qx8d7fQLceJilvQaZgDg3cw0jDRw0qQ2BCwNL8sINQJSumF4CD_vodUAuAtIkhuUC_X7cDJEmWfn91f-6s/s320/federalbuffalostamp_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfsv0prM4EPXaoz5NiEN58Bib8TMu6nHsupb_sxg41MwT8g5tMXMFAe9SbMx4l_I7Q5zvNkEfpy7njhyZnUqsqiwGZeMEGjcjZ2-BgX3Io4qx8d7fQLceJilvQaZgDg3cw0jDRw0qQ2BCwNL8sINQJSumF4CD_vodUAuAtIkhuUC_X7cDJEmWfn91f-6s/s800/federalbuffalostamp_ig400.jpg", "comment_count": 0 }, { "title": "burrows in disguise", "url": "https://cocktailvirgin.blogspot.com/2024/04/burrows-in-disguise.html", "published": "2024-04-03T08:00:00.045-04:00", "updated": "2024-04-03T08:00:00.183-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Blyth & Burrows", "year": 2017 }, "categories": [ "bitters (Angostura)", "campari", "curacao", "drambuie", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Campari", "1 oz Drambuie", "1/2 oz Scotch (Laphroaig 10 Year)", "1/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Dry Curaçao (Pierre Ferrand)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange horse's neck (orange twist).", "body_text": "1 oz Campari\n1 oz Drambuie\n1/2 oz Scotch (Laphroaig 10 Year)\n1/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Dry Curaçao (Pierre Ferrand)\n2 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange horse's neck (orange twist).\nTwo Wednesdays ago, I uncovered an online collection of recipe flashcards from Blyth & Burrows in Portland, Maine. The Burrows in Disguise from around 2017 was one that called out to me that utilized all off the shelf ingredients, and the Scotch, Drambuie, and Campari trio is one that has worked recently in the\nPlausible Deniability\n, in the past in the\nBitter Nail\n, and in drinks I have crafted with the\nLost in the Supermarket\n. Moreover, the combination looked like an abstraction of the\nSmoking Hand\n, so I was game to give it a whirl. Here, the Burrows in Disguise launched off with an orange and peat smoke bouquet. Next, honey, malt, and grape notes on the sip slid into smoky Scotch, orange, and bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTtQzE3JNKvAuZvf6I21lTorehcbPReoqtJH4bxpvetJZEAoFoE8teK8gngoHJu6KKMyHUzdIS0K1Qc0vDXX6yg1nPlt2qNuqZfGiHQnTTP1k717jg18ie3MIBXHuwlyvV8MS5RXhhdcnbay32pChWTmsXeSjkCKKpTs0LQiPlYuTBKDykuPANzOCqmXD/s320/burrowsindisguise_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTtQzE3JNKvAuZvf6I21lTorehcbPReoqtJH4bxpvetJZEAoFoE8teK8gngoHJu6KKMyHUzdIS0K1Qc0vDXX6yg1nPlt2qNuqZfGiHQnTTP1k717jg18ie3MIBXHuwlyvV8MS5RXhhdcnbay32pChWTmsXeSjkCKKpTs0LQiPlYuTBKDykuPANzOCqmXD/s800/burrowsindisguise_ig400.jpg", "comment_count": 0 }, { "title": "new pal", "url": "https://cocktailvirgin.blogspot.com/2024/04/new-pal.html", "published": "2024-04-04T08:00:00.044-04:00", "updated": "2024-04-04T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jeff Hollinger & Rob Schwartz", "source": "The Art of the Bar", "year": 2006 }, "categories": [ "absinthe", "bitters (Peychaud's)", "campari", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Campari", "3/4 oz Sweet Vermouth (Cocchi)", "2 dash Peychaud's Bitters", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Campari\n3/4 oz Sweet Vermouth (Cocchi)\n2 dash Peychaud's Bitters\n1 dash Absinthe (8 drop St. George)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, I spotted a reference for the New Pal created by Jeff Hollinger & Rob Schwartz and published in their 2006\nThe Art of the Bar Book\n. It was their riff on the classic\nOld Pal\nbut swapping Canadian whisky and dry vermouth for rye whiskey and sweet vermouth and adding Peychaud's and absinthe to the mix. I then found a more modern version recipe in a 2019 article in\nImbibe Magazine\nwhere Meaghan Dorman at Dear Irving dried out the balance by taking the equal parts drink to a 2:1:1 format which I utilized here. With the absinthe in the mix, it made me think of Attaboy's\nPin Cushion\nthat may have been inspired by the much older gin-based\nQuill\n. In the glass, the New Pal greeted the nose with an orange and bright herbal aroma. Next, a grape-driven sip ventured towards rye, bitter orange, and cherry-anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7boJ4OJbMWa1gaM5BagtFyHFCQnIrvHdEm7utrd-__ytpeAAbjpm_OT-4GNH4N99SOtA1zjSGmydQUgJQsoIbEli8_yVWRS9-Nbf9DahGNTCnigRHACFvcqj-c0KbZG7u4TYDqs9tklz6CtH7KNUqZcBkEXdv9aye0Kh6ONmqsblOBjuZB4fyXUIdkitp/s320/newpal_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7boJ4OJbMWa1gaM5BagtFyHFCQnIrvHdEm7utrd-__ytpeAAbjpm_OT-4GNH4N99SOtA1zjSGmydQUgJQsoIbEli8_yVWRS9-Nbf9DahGNTCnigRHACFvcqj-c0KbZG7u4TYDqs9tklz6CtH7KNUqZcBkEXdv9aye0Kh6ONmqsblOBjuZB4fyXUIdkitp/s800/newpal_ig400.jpg", "comment_count": 1 }, { "title": "castaneda's companions", "url": "https://cocktailvirgin.blogspot.com/2024/04/castanedas-companions.html", "published": "2024-04-05T08:00:00.065-04:00", "updated": "2024-04-05T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Wood Hill Table", "year": 2021 }, "categories": [ "absinthe", "chartreuse (yellow)", "cynar", "mezcal", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Cynar", "1/2 oz Yellow Chartreuse", "1/2 oz Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice and strain into a coupe that was flamed with a spritz of absinthe (rinse with 8 drop St. George, unflamed).", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Cynar\n1/2 oz Yellow Chartreuse\n1/2 oz Dry Vermouth (Noilly Prat)\nStir with ice and strain into a coupe that was flamed with a spritz of absinthe (rinse with 8 drop St. George, unflamed).\nTwo Fridays ago, I decided to make Castaneda's Companions created at Wood Hill Table in Concord, Massachusetts, circa 2021 that I uncovered through a set of online recipe flashcards. The combination of agave spirit, Cynar, and Yellow Chartreuse was one that worked amazingly well in\nUnder the Volcano\n, so I was curious to see how it worked as a straight spirits instead of citrus-laden drink. The restaurant's\nInstagram\ndescribed, \"Castaneda's Companion is named for Mexican philosopher Carlos Castaneda. It is said that Castaneda and three women took peyote together and lived in a tree house. Each ingredient represents each person: the mezcal represents Castaneda and the Cynar, Yellow Chartreuse, and dry vermouth represent each of the women. The barrel it is stored in represents the treehouse that they lived in.\" I was familiar with Castaneda's work through reading parts of his 1968 book\nThe Teachings of Don Juan: A Yaqui Way of Knowledge\nmany years ago, so I gave this one a try despite not having stored or aged it in a barrel and skipping the flamed step. In the glass, I became aware of Castaneda's Companions with a vegetal, anise, herbal, and smoke bouquet. Next, a lightly caramel and honey-tinged sip opened up to an awareness of vegetal, piney, herbal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SaWlIXjthuEAGfEidY55qxMb2WmRzQ16mbQcqYMLHx0K6YXOm7sJynUvih6s6kuQk-4ICeVNasEaM8U2ifJVHTauPqgrqR9XXz696GH99ZcLCpEYCduPH3fMPk0cGHlRccbSjacb7rX6bCY6K-HHvrPo_G0vJ4Mh-og-moEyWKQ48RmdEllkkTq487e2/s320/castenedascompanion_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SaWlIXjthuEAGfEidY55qxMb2WmRzQ16mbQcqYMLHx0K6YXOm7sJynUvih6s6kuQk-4ICeVNasEaM8U2ifJVHTauPqgrqR9XXz696GH99ZcLCpEYCduPH3fMPk0cGHlRccbSjacb7rX6bCY6K-HHvrPo_G0vJ4Mh-og-moEyWKQ48RmdEllkkTq487e2/s800/castenedascompanion_ig400.jpg", "comment_count": 0 }, { "title": "going out west", "url": "https://cocktailvirgin.blogspot.com/2024/04/going-out-west.html", "published": "2024-04-06T08:00:00.031-04:00", "updated": "2024-04-06T08:00:00.157-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Joe Briglio", "source": "Billy Sunday", "year": null }, "categories": [ "averna", "bitters (Angostura)", "mezcal", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Averna", "1/4 oz Simple Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Averna\n1/4 oz Simple Syrup\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays, I reached for my copy of Kara Newman's\nNightcap\nbook and landed on the Going Out West. The recipe was crafted by Joe Briglio at Chicago's Billy Sunday, and he described the drink inspired by a Tom Waits song as, \"My interpretation of the flavors of the early American West and possibly a cowboy's campfire.\" This split base\nBlack Manhattan\nof sorts began with an orange, smoke, and clove bouquet. Next, caramel notes on the sip meandered into rye, vegetal, herbal, clove, and allspice flavors on the swallow with a cinnamon and smoke finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHsaxkjnSJjNXW2AajCbtmjukh51WFZKlPcWhq5d5apW6cVlD17jmYEFB3iE_1pYY3eMEe9XVFjFUHRFUSGk3qXUIvV8DeffPo31HesF7Isj5fN3hyphenhyphenuuaEoJA5gkZ1lm0FdHquOVVEAMblE6-MJOEme-ZA9SDBhDXyFt-h50SJ3fN4GUdap6Y_rQKbacA/s320/goingoutwest_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHsaxkjnSJjNXW2AajCbtmjukh51WFZKlPcWhq5d5apW6cVlD17jmYEFB3iE_1pYY3eMEe9XVFjFUHRFUSGk3qXUIvV8DeffPo31HesF7Isj5fN3hyphenhyphenuuaEoJA5gkZ1lm0FdHquOVVEAMblE6-MJOEme-ZA9SDBhDXyFt-h50SJ3fN4GUdap6Y_rQKbacA/s800/goingoutwest_ig400.jpg", "comment_count": 0 }, { "title": "operation overlord", "url": "https://cocktailvirgin.blogspot.com/2024/04/operation-overlord.html", "published": "2024-04-07T08:00:00.041-04:00", "updated": "2024-04-07T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Patterson House", "year": null }, "categories": [ "absinthe", "calvados", "cognac", "curacao", "lillet", "simple syrup" ], "ingredients": [ "1 oz Pierre Ferrand Ambre Cognac (Monnet VSOP)", "1/2 oz Chauffe Couer Calvados (Morin Selection)", "3/4 oz Cocchi Americano", "1/4 oz Pierre Ferrand Dry Curaçao", "1/8 oz Demerara Syrup" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Kübler) coupe, and garnish with an orange peel sidewinder.", "body_text": "1 oz Pierre Ferrand Ambre Cognac (Monnet VSOP)\n1/2 oz Chauffe Couer Calvados (Morin Selection)\n3/4 oz Cocchi Americano\n1/4 oz Pierre Ferrand Dry Curaçao\n1/8 oz Demerara Syrup\nStir with ice, strain into an absinthe-rinsed (Kübler) coupe, and garnish with an orange peel sidewinder.\nTwo Sundays ago, I returned to the online flashcard set for the Patterson House in Nashville and found the Operation Overlord in a collection of older menu items. The French spirits in the mix, especially the Calvados, made sense as the drink was dubbed after the codename for the Battle of Normandy where Allied forces landed on June 6, 1944, to begin the march eastward towards Germany during World War II. In the glass, Operation Overlord commenced with an orange and anise bouquet along with rich notes from the Cognac. Next, orange and orchard fruit akin to peach and pear on the sip charged into Cognac, apple, orange, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRU-EcFOI1zev6KSh0wPWYScuaQJ2ggax96HVGcyuxKCqjo8wRSrFo0CqhvX0LW9KWtxkFvGq3hqu5GeXyccbjx4l2Fdf7mKxFQGZxp2ivyGGWtFm1zCXuHFLq9vrW0KzZSrmHt0wUBMXHsshfR-an7BosYfovM4A7CNaISiuRlZLqIzcr6AShIhSKJJK/s320/operationoverlord_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRU-EcFOI1zev6KSh0wPWYScuaQJ2ggax96HVGcyuxKCqjo8wRSrFo0CqhvX0LW9KWtxkFvGq3hqu5GeXyccbjx4l2Fdf7mKxFQGZxp2ivyGGWtFm1zCXuHFLq9vrW0KzZSrmHt0wUBMXHsshfR-an7BosYfovM4A7CNaISiuRlZLqIzcr6AShIhSKJJK/s800/operationoverlord_ig400.jpg", "comment_count": 0 }, { "title": "velveteen", "url": "https://cocktailvirgin.blogspot.com/2024/04/velveteen.html", "published": "2024-04-08T08:00:00.036-04:00", "updated": "2024-08-12T12:42:31.440-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "equalmeasure" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Eliza Hoar", "source": "Equal Measure", "year": null }, "categories": [ "#equalmeasure", "averna", "bitters (Angostura)", "bitters (orange)", "licor 43", "sherry", "whiskey" ], "ingredients": [ "1 oz Tullamore Dew Irish Whiskey", "1 oz Lustau East India Solera Sherry", "1/4 oz Licor 43", "1/4 oz Averna", "1 dash Angostura Bitters", "1 dash Orange Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 oz Tullamore Dew Irish Whiskey\n1 oz Lustau East India Solera Sherry\n1/4 oz Licor 43\n1/4 oz Averna\n1 dash Angostura Bitters\n1 dash Orange Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Mondays ago, I made my way over to Equal Measure to attend Robert Simonson's book party in honor of his\nThe Encyclopedia of Cocktails\n. For the event, there was a short menu of drinks from the book, and the only one that I had not had before (other than a clarified Cosmopolitan which was a merging of the entries for clarification and that vodka libation) was the Velveteen that bartender Eliza Hoar created for the occasion. I commented to my friend that it was very on brand and then explained how Eastern Standard and the Hawthorne loved Lustau's East India Solera Sherry including pairing it with Irish whiskey in the\nGoodnight Irene\nand with Licor 43 in the\nBlack Douglas\n. Once prepared, the Velveteen opened up with an aroma of orange, vanilla, and darker nutty notes from the sherry. Next, grape and caramel mingled on the sip, and this was chased by soft whiskey, raisin, dark herbal, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCbAVHrML1NUh-aACUBfc_AbctBNPVIwP-GUfqvk-FSWpLzYCRlZP6Ji5hq0mJWV8A4zfj9YI2BNVHbiZKP_FQ8kg_fgqAQg4uC4dfv-uXOqOWQ5-kqQIbk4C3l83JHc1-DjJvYe2PpOXzqHw1yeeZGAgQw5I8jBygM8bsCC36kc6A-rN3sfkev9jcTSh/s320/velveteen_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCbAVHrML1NUh-aACUBfc_AbctBNPVIwP-GUfqvk-FSWpLzYCRlZP6Ji5hq0mJWV8A4zfj9YI2BNVHbiZKP_FQ8kg_fgqAQg4uC4dfv-uXOqOWQ5-kqQIbk4C3l83JHc1-DjJvYe2PpOXzqHw1yeeZGAgQw5I8jBygM8bsCC36kc6A-rN3sfkev9jcTSh/s800/velveteen_ig400.jpg", "comment_count": 1 }, { "title": "rhapsody in blue", "url": "https://cocktailvirgin.blogspot.com/2024/04/rhapsody-in-blue.html", "published": "2024-04-09T08:00:00.046-04:00", "updated": "2024-04-09T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Matthew Belanger", "source": "Welcome Home", "year": 2019 }, "categories": [ "amaro", "bitters (other)", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye Whiskey", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Amaro Pasubio", "1 dash Bitter Truth Celery Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a blueberry.", "body_text": "1 1/2 oz Rittenhouse Rye Whiskey\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Amaro Pasubio\n1 dash Bitter Truth Celery Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with a blueberry.\nTwo Tuesdays ago, I made an impulse purchase of the alpine blueberry Cappelletti Pasubio Vino Amaro at Ball Square Fine Wines since I had enjoyed it in a pair of drinks at\nEstragon\nand\nAmor y Amargo\n, and I had spotted it mentioned a few times on the web recently. As a starting place, I went to the\nKindredCocktails\ndatabase and found the Rhapsody in Blue from Death & Co.'s\nWelcome Home\nbook. In the book, the recipe was attributed to Matthew Belanger in 2019 as a blueberry riff on the Boulevardier. Since we had a package of blueberries in the refrigerator for use as garnish, it seemed like a great starting place. In the glass, the Rhapsody in Blue opened up with rye, blueberry, and grape aromas with a dark plum undertone. Next, a dark berry fruit sip gave way to rye, blueberry, and floral flavors on the swallow with a celery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6f3FcbLQa8h2tDvuxSJdWEVqDwDpI3dYDYyO_xAJTEWqNj7hzyqU_CuWXnZ_kPhj-kB-EeunwM-JNPTq-fclLVESGYsCsMYxi2tD8ZckXXILQbIIjR4m4k5bYQkM2Q4AyvFTPiX5fkJs0ucD26jPtpxot0HQy2Pd9pLnLXmTj24zv1PRaz4xuoIrImhfd/s320/rhapsodyinblue_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6f3FcbLQa8h2tDvuxSJdWEVqDwDpI3dYDYyO_xAJTEWqNj7hzyqU_CuWXnZ_kPhj-kB-EeunwM-JNPTq-fclLVESGYsCsMYxi2tD8ZckXXILQbIIjR4m4k5bYQkM2Q4AyvFTPiX5fkJs0ucD26jPtpxot0HQy2Pd9pLnLXmTj24zv1PRaz4xuoIrImhfd/s800/rhapsodyinblue_ig400.jpg", "comment_count": 0 }, { "title": "stirred paloma", "url": "https://cocktailvirgin.blogspot.com/2024/04/stirred-paloma.html", "published": "2024-04-10T08:00:00.029-04:00", "updated": "2024-04-10T08:00:00.167-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "the Eddy", "year": 2015 }, "categories": [ "aperol", "lime juice", "mezcal", "pamplemousse", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Olmeca Altos)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Pamplemousse (St. Elder)", "1/2 oz Aperol", "1/4 oz Lime Juice", "1 pinch Salt (3 drop 20% Saline Solution)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lime twist.", "body_text": "1 1/2 oz Tequila (Olmeca Altos)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Pamplemousse (St. Elder)\n1/2 oz Aperol\n1/4 oz Lime Juice\n1 pinch Salt (3 drop 20% Saline Solution)\nStir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lime twist.\nTwo Wednesdays ago, I returned to the online recipe flashcard set from the Eddy in Providence, and I opted to make the Stirred Paloma created there in 2015. The concept reminded me of how a proper Gimlet with lime cordial is stirred according to the earliest printed recipe in Harry MacElhone's 1922\nHarry’s ABC of Mixing Cocktails\n, so I was curious to see how this one worked. Here, the Stirred Paloma showcased a lime, vegetal, and smoke bouquet to the nose. Next, orange and grapefruit notes on the sip led to smoky agave and grapefruit flavors on the swallow. While the Aperol was a pleasant touch, it moved things a little away from a Paloma in my mind although it did work well in the\nDove & Daisy\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAKMyMGXqDss-kW9G5opxcseR1wM_c7EDhf_FfWBxKxXFzq6JUSxgWDwEs0Gz1oAgdq3nMGcPPMo9KbOM_eW9UGnOFN_E4Ec8eSjPKLmHu89JKg5iF8KRYrsJbsC27eKf5c9bMJSwsCS6NP6NUR0wxn0kSbBDP1crFFJebWxRmbAMSn06Nx98vJkQEIZW/s320/stirredpaloma_ig400.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "o mai", "url": "https://cocktailvirgin.blogspot.com/2024/04/o-mai.html", "published": "2024-04-11T08:00:00.041-04:00", "updated": "2025-08-08T11:44:56.405-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Luc Lac", "year": 2014 }, "categories": [ "apricot liqueur", "gin", "herbsainte", "lemon juice", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Tanqueray Gin (Beefeater)", "1/2 oz Rothman & Winter Apricot Liqueur", "1/2 oz Ginger Syrup", "3/4 oz Lemon Juice", "4 dash Herbsaint (20 drops)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Tanqueray Gin (Beefeater)\n1/2 oz Rothman & Winter Apricot Liqueur\n1/2 oz Ginger Syrup\n3/4 oz Lemon Juice\n4 dash Herbsaint (20 drops)\nShake with ice, strain into a coupe, and garnish with an orange twist.\nTwo Thursdays ago, I uncovered a set of online recipe flashcards for Luc Lac in Portland, Oregon. There, I latched onto the O Mai that is on their current menu, and\nYelp\nhas it as early as 2014 which puts it a short time after I first visited\nthere\nin 2012. The apricot-ginger combination in the O Mai reminded me of the\nNinety Nine Roses\nwhich also has a gin base, and I utilized it in my sherry-driven\nQueen Anne's Revenge\nthat I developed for\nCocktailCourier\n.\nOn the nose, the O Mai proffered apricot, orange, and ginger aromas. Next, lemon and orchard fruit notes on the sip slid into gin, ginger, and apricot flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vA_tlz_K64egt2UP6bTxfCD96U_HNUGhgSjqUoR_d2DNtj_mvTwmQ-Him_1zKfLVI5sLyIiyvHzfetM-k11sOvMFvEhrtN1vznWktY6y3ExC2QHYnJ7DvP9xAT-Uo9WkNE8yqcWNntTFEpPk1P0eQZXohWwb_qfxUuFZS5U1zJLuL0nws8r2lNK69mlz/s320/omai_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vA_tlz_K64egt2UP6bTxfCD96U_HNUGhgSjqUoR_d2DNtj_mvTwmQ-Him_1zKfLVI5sLyIiyvHzfetM-k11sOvMFvEhrtN1vznWktY6y3ExC2QHYnJ7DvP9xAT-Uo9WkNE8yqcWNntTFEpPk1P0eQZXohWwb_qfxUuFZS5U1zJLuL0nws8r2lNK69mlz/s800/omai_ig400.jpg", "comment_count": 1 }, { "title": "house of cards", "url": "https://cocktailvirgin.blogspot.com/2024/04/house-of-cards.html", "published": "2024-04-12T08:00:00.031-04:00", "updated": "2024-04-12T08:00:00.264-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Parlor", "year": 2022 }, "categories": [ "amaro", "aperol", "cognac", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Old Grand-Dad Bourbon (Evan Williams Bonded)", "3/4 oz Courvoisier VS Cognac (Monnet VSOP)", "3/4 oz Cardamaro", "3/4 oz Aperol" ], "instructions": "Stir with ice and strain into an old fashioned glass with an ice sphere (large ice cube).", "body_text": "3/4 oz Old Grand-Dad Bourbon (Evan Williams Bonded)\n3/4 oz Courvoisier VS Cognac (Monnet VSOP)\n3/4 oz Cardamaro\n3/4 oz Aperol\nStir with ice and strain into an old fashioned glass with an ice sphere (large ice cube).\nTwo Fridays ago, I was perusing a set of online recipe flashcards for Parlor in Des Moines, Iowa, and I found the House of Cards from their 2022 menu. The combination of Bourbon, Cardamaro, and Aperol was one that I had tried in John Myers' Boulevardier riff\nEvery Victory\nas well as mixed in with lime juice and pineapple shrub in Tiger Mama's\nHarris Shrub\n. Here, the House of Cards opened up with a Bourbon and caramel bouquet. Next, grape and orange notes shuffled on the sip, and the swallow dealt out Bourbon, Cognac richness, and bitter herbal orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9fkDgjqy8NGyGktWmY2mo4_ZvyGdxoG9JnZtfz_xtLfj1am_0-RMKE_CNZOw9wB1Pj1z5C5tpmBY4Fxaw82DcAKTmbhN4njbmzMkNpViODG_23KeGklmlqNU5Q2tO3Egjy0qRLm9lR1q7bEA5sYrFIbdX9KGPTAxz4IAAvGS-ErgI3XoPu0PJNC0XFjr/s320/houseofcards_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9fkDgjqy8NGyGktWmY2mo4_ZvyGdxoG9JnZtfz_xtLfj1am_0-RMKE_CNZOw9wB1Pj1z5C5tpmBY4Fxaw82DcAKTmbhN4njbmzMkNpViODG_23KeGklmlqNU5Q2tO3Egjy0qRLm9lR1q7bEA5sYrFIbdX9KGPTAxz4IAAvGS-ErgI3XoPu0PJNC0XFjr/s800/houseofcards_ig400.jpg", "comment_count": 0 }, { "title": "devil's bargain", "url": "https://cocktailvirgin.blogspot.com/2024/04/devils-bargain.html", "published": "2024-04-13T08:00:00.033-04:00", "updated": "2024-04-13T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Raines Law Room", "year": 2021 }, "categories": [ "amaro", "grenadine", "lemon juice", "rum" ], "ingredients": [ "1 1/2 oz Denizen Vatted Dark Rum (1 1/4 oz Hamilton's Demerara 86° + 1/4 oz Rhum JM 100°)", "1/2 oz Amaro Montenegro", "1/2 oz Grenadine", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lemon wheel.", "body_text": "1 1/2 oz Denizen Vatted Dark Rum (1 1/4 oz Hamilton's Demerara 86° + 1/4 oz Rhum JM 100°)\n1/2 oz Amaro Montenegro\n1/2 oz Grenadine\n1/2 oz Lemon Juice\nShake with ice, strain into a coupe glass, and garnish with a lemon wheel.\nTwo Saturdays ago, I returned to the online set of recipe flashcards for Raines Law Room in Manhattan, and I came across the Rum Sour curiously named the Devil's Bargain from early 2021. The bar's\nInstagram\nmentioned that they would do this as a Hot Toddy as well as a cold drink. Since I had never tried the combination of Montenegro and grenadine before, I gave this one a whirl. In the glass, the Devil's Bargain anted up with a lemon, berry, caramel, and grassy aroma. Next, a lemon, caramel, and berry sip gave way to woody rum, grassy funk, pomegranate, and clementine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Bg8bq9OHmYEt1Clg2uhganZMre4RvbDdnqUFrf1DPtw3ANP7UxlTivvS-khyGormsGSMvlTGU3XjE78FpnDl99Yu6_Nw4SuJmPqtzjly6n2ag3vwoo6tnVw4Pa56DzrubpcNSCDw-b-U_ShmhE6T6_8A3FZQTabCNsKiV79NjeWqbpMPenHXq-JtJm72/s320/devilsbargain_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Bg8bq9OHmYEt1Clg2uhganZMre4RvbDdnqUFrf1DPtw3ANP7UxlTivvS-khyGormsGSMvlTGU3XjE78FpnDl99Yu6_Nw4SuJmPqtzjly6n2ag3vwoo6tnVw4Pa56DzrubpcNSCDw-b-U_ShmhE6T6_8A3FZQTabCNsKiV79NjeWqbpMPenHXq-JtJm72/s800/devilsbargain_ig400.jpg", "comment_count": 0 }, { "title": "return of the king", "url": "https://cocktailvirgin.blogspot.com/2024/04/return-of-king.html", "published": "2024-04-14T08:00:00.031-04:00", "updated": "2024-04-14T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Filby", "source": "Augustine", "year": null }, "categories": [ "amaro", "punt e mes", "scotch" ], "ingredients": [ "2 oz Single Grain Scotch or Bourbon (Famous Grouse Black)", "1/2 oz Punt e Mes", "1/2 oz Pasubio Vino Amaro" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "2 oz Single Grain Scotch or Bourbon (Famous Grouse Black)\n1/2 oz Punt e Mes\n1/2 oz Pasubio Vino Amaro\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nIn searching for another use of my bottle of Pasubio, I went to the website of Haus Alpenz that imports the product. There in the eight recipes for this amaro was the Return of the King by John Filby at Augustine in Manhattan sometime between the product's launch in 2017 and the bar closing in 2020. Its format reminded me of the\nRed Hook\nand\nGreen Point\n, and I opted for the Scotch option over Bourbon for I felt that it would coax out more of the smoky alpine notes from the Pasubio. Once prepared, the Return of the King displayed a lemon, blueberry, and hint of smoke bouquet. Next, grape and berry notes on the sip were vanquished by Scotch and bitter blueberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmx_VTgG06PbLCV5K8gKlowK-QreKpJjZ96Uf60Z4ekrhvWgjsKxM4lLV9wFnvMJTsI7Q5LdotgROoK0-VaXy0Fwy2Vg8mLUlCUr7yk3z4tyc5zsvxF-ohB5dCrhdnpUsPk06AzFuLcLzVIfmCmy96DQP0ESAZgbSXLpw1isn5Eh7B69O6N4QzQcUOEtxK/s320/returnoftheking_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmx_VTgG06PbLCV5K8gKlowK-QreKpJjZ96Uf60Z4ekrhvWgjsKxM4lLV9wFnvMJTsI7Q5LdotgROoK0-VaXy0Fwy2Vg8mLUlCUr7yk3z4tyc5zsvxF-ohB5dCrhdnpUsPk06AzFuLcLzVIfmCmy96DQP0ESAZgbSXLpw1isn5Eh7B69O6N4QzQcUOEtxK/s800/returnoftheking_ig400.jpg", "comment_count": 0 }, { "title": "negroni negroni", "url": "https://cocktailvirgin.blogspot.com/2024/04/negroni-negroni.html", "published": "2024-04-15T08:00:00.062-04:00", "updated": "2024-04-15T08:00:00.148-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "puritan" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jared Sadoian", "source": "Puritan Oyster Bar", "year": null }, "categories": [ "#puritan", "campari", "gin", "vermouth (sweet)" ], "ingredients": [ "1 oz Negroni (equal parts Hayman's London Dry Gin, Cocchi Sweet Vermouth, and Campari)", "1 oz Cocchi Sweet Vermouth", "1 oz Campari" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Making this with 1 1/3 oz Campari, 1 1/3 oz sweet vermouth, and 1/3 oz gin would work... but then it wouldn't be equal parts, I guess?", "body_text": "1 oz Negroni (equal parts Hayman's London Dry Gin, Cocchi Sweet Vermouth, and Campari)\n1 oz Cocchi Sweet Vermouth\n1 oz Campari\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Making this with 1 1/3 oz Campari, 1 1/3 oz sweet vermouth, and 1/3 oz gin would work... but then it wouldn't be equal parts, I guess?\nTwo Mondays ago, Andrea and I headed down to Puritan Oyster Bar where director of operations Jared Sadoian and beverage director Doug Brickel were offering up a \"Dumb Delicious\" menu subtitled \"Buy one drink! Get that drink!\" At first I thought it was an April Fools' Day pop-up, but it turns out to be the first of a series of a bartender takeover series. Amongst the quirky and pun-ful drinks on the menu, I selected the Negroni Negroni. I asked Jared if it was a Negroni made with one part Negroni instead of gin. Jared nodded, and explained that \"You can keep the process going, and make a Negroni with this combination.\" To which I replied, \"Like a homeopathic Negroni that approaches a Milano-Torino?\" Only a few weeks ago, a guest at my bar requested a Milano-Torino. After I delivered the drink, she asked if I had ever had one, and I replied that I have had Americanos, Negroni Sbagliatos, and Negronis of all sorts but not that classic. And while this one approached that two parter, it still was disqualified by 1/9th part gin. The drink served to me with equal parts Campari, vermouth, and batched Negroni offered up an orange and cherry-grape aroma. Next, a plum-grape sip flowed into dark grape and bitter orange flavors with a hint of juniper on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOaEx_m0xJMkuWDPKDPXwRrC5ehS-2DVMzdtG5pvxoSmYwuKy5UWelNmbRpsCazmHRF1lL2-XeFNAuWLLR-cojgSmrOUZPGPBNZPwm9UpkeqFQZTf58Gbgn8q2ye0CTSSSQUjczxl9p63PQS0GhkMJ1VRExNewnaU31I-NIiNw7maHdcEptcLAKndJAmE/s320/negroninegroni_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOaEx_m0xJMkuWDPKDPXwRrC5ehS-2DVMzdtG5pvxoSmYwuKy5UWelNmbRpsCazmHRF1lL2-XeFNAuWLLR-cojgSmrOUZPGPBNZPwm9UpkeqFQZTf58Gbgn8q2ye0CTSSSQUjczxl9p63PQS0GhkMJ1VRExNewnaU31I-NIiNw7maHdcEptcLAKndJAmE/s800/negroninegroni_ig400.jpg", "comment_count": 1 }, { "title": "imagine sisyphus happy", "url": "https://cocktailvirgin.blogspot.com/2024/04/imagine-sisyphus-happy.html", "published": "2024-04-16T08:00:00.040-04:00", "updated": "2024-04-16T08:00:00.134-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Patterson House", "year": 2022 }, "categories": [ "absinthe", "amaro", "bitters (aromatic)", "egg", "quinquina", "rum", "simple syrup", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Plantation 5 Year Barbados Rum (R.L. Seale 10 Year)", "1 oz Amaro Ramazzotti", "1 oz Bonal Gentiane-Quina", "3/8 oz Vanilla Syrup", "3/8 oz Demerara Syrup", "4 drop Absinthe (St. George)", "1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into a rocks glass, and garnish with freshly grated nutmeg.", "body_text": "1 oz Plantation 5 Year Barbados Rum (R.L. Seale 10 Year)\n1 oz Amaro Ramazzotti\n1 oz Bonal Gentiane-Quina\n3/8 oz Vanilla Syrup\n3/8 oz Demerara Syrup\n4 drop Absinthe (St. George)\n1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)\n1 Whole Egg\nShake one round without ice and one round with ice, strain into a rocks glass, and garnish with freshly grated nutmeg.\nTwo Tuesdays ago, I returned to the set of online recipe flashcards for the Patterson House in Nashville, and there I selected the Imagine Sisyphus Happy from their Winter 2022 menu. This Flip with rum, Bonal, amaro, and egg reminded me of the\nNotorious F.L.I.P.\nthat I had years ago with Smith & Cross and Nardini. The name was taken from the end of Albert Camus'\nThe Myth of Sisyphus\nwhere Camus wrote, \"The struggle itself toward the heights is enough to fill a man's heart. One must imagine Sisyphus happy.\" In the glass, the Imagine Sisyphus Happy proffered a woody spice and root beer aroma. Next, a creamy caramel and grape sip rolled back into rum, vanilla, root beer, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5iAKgf2h8dxqivpD7-4D3TmXXp8Rb7BAPQEWgzWKjT-RGOvK4Xys8ElwPWM1vprhJoM8o7G2O4UQwgcYaQbjdSku5BZZn84_zfpbDvpD97UPVsEzT0d3OcYWlgkwmLwGf9JGlCheRNQ6EYpYXV8n3_rJM8iHxe_EcsvpxuL0RJ2lIlE5jpv5A8Iodi4f/s320/imaginesisyphus_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5iAKgf2h8dxqivpD7-4D3TmXXp8Rb7BAPQEWgzWKjT-RGOvK4Xys8ElwPWM1vprhJoM8o7G2O4UQwgcYaQbjdSku5BZZn84_zfpbDvpD97UPVsEzT0d3OcYWlgkwmLwGf9JGlCheRNQ6EYpYXV8n3_rJM8iHxe_EcsvpxuL0RJ2lIlE5jpv5A8Iodi4f/s800/imaginesisyphus_ig400.jpg", "comment_count": 0 }, { "title": "more irish than catholic", "url": "https://cocktailvirgin.blogspot.com/2024/04/more-irish-than-catholic.html", "published": "2024-04-17T08:00:00.036-04:00", "updated": "2024-04-17T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2022 }, "categories": [ "amaro", "bitters (orange)", "bitters (Peychaud's)", "pear liqueur", "vermouth (bianco)", "whiskey" ], "ingredients": [ "1 1/2 oz Dubliner Irish Whiskey (Jameson)", "3/4 oz Amaro Ramazzotti", "3/4 oz Dolin Blanc Vermouth", "1/4 oz St. George Pear Brandy (Rothman & Winter Orchard Pear) (*)", "1 dash Orange Bitters (Angostura Orange)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Dubliner Irish Whiskey (Jameson)\n3/4 oz Amaro Ramazzotti\n3/4 oz Dolin Blanc Vermouth\n1/4 oz St. George Pear Brandy (Rothman & Winter Orchard Pear) (*)\n1 dash Orange Bitters (Angostura Orange)\n1 dash Peychaud's Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\n(*) This is most likely St. George's pear eau de vie and not their spiced pear liqueur. Rothman & Winter Pear Liqueur contains a pear eau de vie at its base and was my closest match.\nTwo Thursdays ago, I ventured back to the set of online recipe flashcards for The Violet Hour in Chicago. From their Spring 2022 menu, I selected the More Irish Than Catholic especially since my bottle of Amaro Ramazzotti was still in the front of the shelf from making the Imagine Sisyphus Happy the night before; the bar put this drink on their\nInstagram\nin May 2022. Once stirred and strained, the More Irish Than Catholic showcased an orange and root beer bouquet. Next, a caramel-driven sip flowed into whiskey, root beer, pear, orange, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpL5HZ68OOEbpyoY0c3VfHRlylg1Ifai9zZXCYayPE5R74A5wRUL5yin0BpiZ6oaG20IjWf7dh7RfHqHDuppFmvr4hkL9m7bRtKmjP9JspN2KxTlw82h0DKt6tf94T30y50ELOiD4XEHKJlpVoXoD_cgVyLe3uF5pkulrkOaSZGZqTMpZit3d1qCM1oWs/s320/moreirishthancatholic_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpL5HZ68OOEbpyoY0c3VfHRlylg1Ifai9zZXCYayPE5R74A5wRUL5yin0BpiZ6oaG20IjWf7dh7RfHqHDuppFmvr4hkL9m7bRtKmjP9JspN2KxTlw82h0DKt6tf94T30y50ELOiD4XEHKJlpVoXoD_cgVyLe3uF5pkulrkOaSZGZqTMpZit3d1qCM1oWs/s800/moreirishthancatholic_ig400.jpg", "comment_count": 0 }, { "title": "bayonet", "url": "https://cocktailvirgin.blogspot.com/2024/04/bayonet.html", "published": "2024-04-18T08:00:00.051-04:00", "updated": "2024-04-18T08:00:00.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Death & Co. Denver", "year": 2021 }, "categories": [ "calvados", "cognac", "cynar", "vermouth (sweet)" ], "ingredients": [ "1/2 oz Hine Cognac (Monnet VSOP)", "1/2 oz Roger Groult Calvados (Morin Selection)", "1/2 oz Blume Marillen Apricot Eau de Vie (Shalakh Armenian Apricot Eau de Vie)", "1/2 oz Cynar", "1 oz Cocchi Sweet Vermouth" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1/2 oz Hine Cognac (Monnet VSOP)\n1/2 oz Roger Groult Calvados (Morin Selection)\n1/2 oz Blume Marillen Apricot Eau de Vie (Shalakh Armenian Apricot Eau de Vie)\n1/2 oz Cynar\n1 oz Cocchi Sweet Vermouth\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays ago, I found another online recipe flashcard set from Death & Co., and I selected the Bayonet from their Fall 2021 menu;\nYelp\nhelped me to identify the location as Death & Co.'s Denver branch. I was curious as whether the Bayonet was more a three-brandy Little Italy of sorts or whether it was more akin to a Negroni in structure with the two aged brandies as the spirit component and the Cynar-apricot eau de vie acting as the bittering agent. Moreover, I was drawn in further for apricot liqueur and Cynar have been magical together ever since I first tried them in the\nOne One Thousand\nat Brick & Mortar. Once affixed, the Bayonet charged to the senses with an orange and apricot aroma. Next, grape and caramel notes on the sip were attacked by Cognac, apple, apricot, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSkLguXs1eMiIzcSXM-FUQCxvOzDaR3GK3dJCuIm7vHHecLUcp95kauvTTfSBP2XJCS24WZpWESQMndkR64F9CfHbdbk0JK73EVBS34QjwYYiGAs7mcqVPVHzOIoO30QOeaYoaJIrbjJhKJW1dZEclvKn7aSSWEqzqbuSQFK4HsDyLthJf_sroJKVoPHz/s320/bayonet_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSkLguXs1eMiIzcSXM-FUQCxvOzDaR3GK3dJCuIm7vHHecLUcp95kauvTTfSBP2XJCS24WZpWESQMndkR64F9CfHbdbk0JK73EVBS34QjwYYiGAs7mcqVPVHzOIoO30QOeaYoaJIrbjJhKJW1dZEclvKn7aSSWEqzqbuSQFK4HsDyLthJf_sroJKVoPHz/s800/bayonet_ig400.jpg", "comment_count": 2 }, { "title": "smooth operator", "url": "https://cocktailvirgin.blogspot.com/2024/04/smooth-operator.html", "published": "2024-04-19T08:00:00.038-04:00", "updated": "2024-04-19T08:00:00.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Carey Jones and John McCarthy", "source": "Be Your Own Bartender", "year": null }, "categories": [ "amaro", "benedictine", "rum", "sherry" ], "ingredients": [ "2 oz Mount Gay Black Barrel Rum (R.L. Seale 10 Year)", "1/2 oz Amaro Ramazzotti", "1/2 oz Oloroso Sherry (Lustau)" ], "instructions": "Stir with ice, strain into a coupe glass, garnish with a cherry at the bottom of the glass, and gently sink 1/4 oz Benedictine.", "body_text": "2 oz Mount Gay Black Barrel Rum (R.L. Seale 10 Year)\n1/2 oz Amaro Ramazzotti\n1/2 oz Oloroso Sherry (Lustau)\nStir with ice, strain into a coupe glass, garnish with a cherry at the bottom of the glass, and gently sink 1/4 oz Benedictine.\nAfter finding the\nThat'll Take the Edge Off\non\nKindredCocktails\nthat was sourced from the\nBe Your Own Bartender\nbook by Carey Jones and John McCarthy, I ordered a copy. When I finally opened up the book, I landed on the authors' Smooth Operator in the rum section that seemed like a great start. With rum, sherry, and Ramazzotti, it reminded me of the\nEast India Trading Co.\nand the structure plus the sherry and Benedictine aspects made me think of the\nNeutral Ground\n. Once mixed, the Smooth Operator launched with a nutty, rum, and root beer aroma. Next, a semi-dry grape and caramel sip yielded a rum, nutty, caramel, and root beer swallow. Moreover, as I got down a little over half way, the Benedictine began getting into the picture, and the balance shifted to smoother, sweeter, and more herbal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6dY0lC-V3q3Et5Q9GzSdXU70MNCB74z13lwow8q16IrIDYMxsJvkCOUKiQa01tbWgsBRcdw9f2QZidJNugX7vLMtSwJLkckkb2xIGL-kM2zYh6jeIeLm2J7N5G9s4hyVbyNHsQUkbL-Uxmzdb69efGl3su9vlZiVFVLOO_yNrMWCt5NGvuZQyBi86usv/s320/smoothoperator_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6dY0lC-V3q3Et5Q9GzSdXU70MNCB74z13lwow8q16IrIDYMxsJvkCOUKiQa01tbWgsBRcdw9f2QZidJNugX7vLMtSwJLkckkb2xIGL-kM2zYh6jeIeLm2J7N5G9s4hyVbyNHsQUkbL-Uxmzdb69efGl3su9vlZiVFVLOO_yNrMWCt5NGvuZQyBi86usv/s800/smoothoperator_ig400.jpg", "comment_count": 0 }, { "title": "pedantic revisited", "url": "https://cocktailvirgin.blogspot.com/2024/04/pedantic-revisited.html", "published": "2024-04-20T08:00:00.039-04:00", "updated": "2024-04-20T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": null, "attribution": { "creator": null, "source": "The Patterson House", "year": null }, "categories": [ "cognac", "lillet", "maraschino", "rum" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Monnet VSOP)", "1 oz Brugal Añejo Rum (Don Q Gran Añejo)", "1 oz Cocchi Americano", "1/4 oz Luxardo Maraschino", "2 peel Lemon" ], "instructions": "Express the lemon peels into the mixing glass and drop in, add the rest of the ingredients and ice, stir, strain into a coupe, and garnish with a cherry.", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Monnet VSOP)\n1 oz Brugal Añejo Rum (Don Q Gran Añejo)\n1 oz Cocchi Americano\n1/4 oz Luxardo Maraschino\n2 peel Lemon\nExpress the lemon peels into the mixing glass and drop in, add the rest of the ingredients and ice, stir, strain into a coupe, and garnish with a cherry.\nTwo Saturdays ago, I returned to the online recipe flashcard set from the Patterson House in Nashville and was tempted by the Pedantic Revisited. Overall, it read like a rum-Cognac Martinez of sorts with Cocchi Americano as the aromatized wine, and the feel reminded me of the Genever-Old Tom gin\nPrecursor\nthat I had a few weeks prior. In the glass, the Pedantic Revisited opened up with a Cognac and nutty cherry bouquet. Next, orchard fruit and caramel notes on the sip flowed into Cognac, rum, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpDvzEipWGAVDut34H7yuRI8siTKyfY-_9QVULqdIm3DUNM-szRABAjxonXtpKfWLgbYdBKAAAjFhSxHcyk1my4S8gJFeZkKe4GQoHzu8TEqmvQaaNIPHV6SFuGN9plEpvWF0GqDRCIbYwUnyX2A_EerYnnwkX_licrCYXb6PzfXbiAKCr7ukrA8ZHNZ0/s320/pedanticrevisited_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpDvzEipWGAVDut34H7yuRI8siTKyfY-_9QVULqdIm3DUNM-szRABAjxonXtpKfWLgbYdBKAAAjFhSxHcyk1my4S8gJFeZkKe4GQoHzu8TEqmvQaaNIPHV6SFuGN9plEpvWF0GqDRCIbYwUnyX2A_EerYnnwkX_licrCYXb6PzfXbiAKCr7ukrA8ZHNZ0/s800/pedanticrevisited_ig400.jpg", "comment_count": 0 }, { "title": "greenwood", "url": "https://cocktailvirgin.blogspot.com/2024/04/greenwood.html", "published": "2024-04-21T08:00:00.034-04:00", "updated": "2024-04-21T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": null, "attribution": { "creator": null, "source": "Raines Law Room", "year": null }, "categories": [ "bitters (Angostura)", "quinquina", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Bonal Gentiane-Quina", "1/2 oz Cocchi Sweet Vermouth", "2 dash Angostura Bitters", "1 Orange Peel" ], "instructions": "Express the orange peel into a mixing glass and drop in, add the rest of the ingredients and ice, stir, and strain into a coupe.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Bonal Gentiane-Quina\n1/2 oz Cocchi Sweet Vermouth\n2 dash Angostura Bitters\n1 Orange Peel\nExpress the orange peel into a mixing glass and drop in, add the rest of the ingredients and ice, stir, and strain into a coupe.\nTwo Sundays ago, I returned to a set of online recipe flashcards for Raines Law Room in New York City and landed on the Greenwood. As a Manhattan variation with a split of vermouth and quinquina, it reminded me of the\nAime\nfrom\nLouis' Mixed Drinks\nfrom 1906 and perhaps California Gold's\nBicycle Thief\nwith Cynar in the mix at the Blue Room. Once stirred and strained, the Greenwood showcased a grape, plum, and rye aroma. Next, grape with a hint of dark fruit on the sip transitioned into rye, plum, and allspice flavors on the swallow with orange and clove notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbLElDfA3rNrcAIMWeg1YCLYkQBGOvLmi-0hyphenhyphenQ8EaKi7JTaasq6RGAncDD8Rul-6ZhmZw3K-WRdIRD0MNzyk7UnW_Xjs04ApCeNEuK81c_UQZCr1CsmlH4jxdR51wyL9D-8o3t1aeyPfN5UCIa5PySBy1XzQeyWlqCJtyKq2mI9H1Vh_0GDuPbD9TcYCj/s320/greenwood_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbLElDfA3rNrcAIMWeg1YCLYkQBGOvLmi-0hyphenhyphenQ8EaKi7JTaasq6RGAncDD8Rul-6ZhmZw3K-WRdIRD0MNzyk7UnW_Xjs04ApCeNEuK81c_UQZCr1CsmlH4jxdR51wyL9D-8o3t1aeyPfN5UCIa5PySBy1XzQeyWlqCJtyKq2mI9H1Vh_0GDuPbD9TcYCj/s800/greenwood_ig400.jpg", "comment_count": 0 }, { "title": "devil's own mistress", "url": "https://cocktailvirgin.blogspot.com/2024/04/devils-own-mistress.html", "published": "2024-04-22T08:00:00.048-04:00", "updated": "2024-04-22T08:00:00.244-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "benedictine", "creme de banane", "fernet-branca", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Planteray OFTD Rum", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Benedictine", "1/4 oz Fernet Branca", "1/4 oz Crème de Banane (Tempus Fugit)", "6 drop Absinthe (St. George)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large cube.", "body_text": "1 1/2 oz Planteray OFTD Rum\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Benedictine\n1/4 oz Fernet Branca\n1/4 oz Crème de Banane (Tempus Fugit)\n6 drop Absinthe (St. George)\nStir with ice and strain into an old fashioned glass with a large cube.\nTwo Mondays ago, I uncovered a note that I had made on my phone with a riff on the\nAway Colors\nthat I had thought up. To the rum, Fernet, and banana combination, I added in Benedictine and Punt e Mes and took the rum into overdrive with Planteray's OFTD. The combination did not work as well as planned, but switching the aromatized wine to regular sweet vermouth helped a lot as did adding in a few drops of absinthe to brighten the balance. Since I was already in my phone's notepad, I went to a list of drink names that I had turned up in my reading, and I found the Devil's Own Mistress from Stephanie Schorow's\nThe Combat Zone\nbook that was listed as a nickname for one of the performers, Amy Walker.\nThe Devil's Own Mistress stepped on stage with a dark rum, caramel, and anise bouquet. Next, grape and caramel notes on the sip twirled into burly rum, caramelized banana, and bitter herbal flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bVFhgdpEsVhjNibTDqx0-eClGY9ENxq6lrM3HygghGKURx7QFMpvTK81uiTVpk1WrFz7s7qB9reyWwpVXb85Uigx6JB-xcY6YhKY8eHeUOCUBV23Mj-LaTBVlk0O4bzLbnOU8xcAt0v_uuM6N4xvjKHgzW1M-DjZ1hymoDDSqLNCyVOGzRHvcNBuUZoo/s320/devilsownmistress_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bVFhgdpEsVhjNibTDqx0-eClGY9ENxq6lrM3HygghGKURx7QFMpvTK81uiTVpk1WrFz7s7qB9reyWwpVXb85Uigx6JB-xcY6YhKY8eHeUOCUBV23Mj-LaTBVlk0O4bzLbnOU8xcAt0v_uuM6N4xvjKHgzW1M-DjZ1hymoDDSqLNCyVOGzRHvcNBuUZoo/s800/devilsownmistress_ig400.jpg", "comment_count": 0 }, { "title": "smokey old quartermaster", "url": "https://cocktailvirgin.blogspot.com/2024/04/smokey-old-quartermaster.html", "published": "2024-04-23T08:00:00.046-04:00", "updated": "2024-04-23T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt Pietrek", "source": "CocktailWonk", "year": 2014 }, "categories": [ "bitters (mole)", "rum", "scotch", "sherry" ], "ingredients": [ "1 oz Bacardi 8 Rum (Don Q Gran Añejo)", "1/2 oz Balvenie Doublewood Scotch (Royal Brackla 12)", "1/4 oz Johnnie Walker Black Scotch (Ardbeg 10)", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)", "3 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a coupe.", "body_text": "1 oz Bacardi 8 Rum (Don Q Gran Añejo)\n1/2 oz Balvenie Doublewood Scotch (Royal Brackla 12)\n1/4 oz Johnnie Walker Black Scotch (Ardbeg 10)\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\n3 dash Chocolate Bitters (Bittermens)\nStir with ice and strain into a coupe.\nTwo Tuesdays prior, I was perusing the\nKindredCocktails\ndatabase when I came across the Smokey Old Quartermaster. The drink was created by Matt Pietrek and published on his\nCocktailWonk\nblog in 2014 as a riff on the Old Quartermaster at Rum Club in Portland, Oregon. Given the name and the combination of rum, whisky, and sherry, I assume that it is a riff on the\nQuarter Deck #2\nthat I found in Trader Vic's 1947\nBartender's Guide\n. In the glass, the Smokey Old Quartermaster revealed a peat smoke, malt, and raisin aroma. Next, grape and dried cherry notes on the sip sailed into rum, smokey Scotch, fig, and grape flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaa94HOEG4hrMqu7teF2x8Xc4vzCArdLh3v5iZuaVT-H_P-7DJSQBGpJXgJ6bp3CwJLGGPNbzHj19HrQhoItSSz4Zp4yh5KWEXYZLF44Uh_ATff5nerfVkD0JJ7bibjd-q9_ECeEoyOZ_nPY8qSre9lVUJL3SFRfDIdyNEo7oWpLp7ee7qPYsIomvHHjQ/s320/smokeyoldquarter_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaa94HOEG4hrMqu7teF2x8Xc4vzCArdLh3v5iZuaVT-H_P-7DJSQBGpJXgJ6bp3CwJLGGPNbzHj19HrQhoItSSz4Zp4yh5KWEXYZLF44Uh_ATff5nerfVkD0JJ7bibjd-q9_ECeEoyOZ_nPY8qSre9lVUJL3SFRfDIdyNEo7oWpLp7ee7qPYsIomvHHjQ/s800/smokeyoldquarter_ig400.jpg", "comment_count": 0 }, { "title": "squeaky wheel", "url": "https://cocktailvirgin.blogspot.com/2024/04/squeaky-wheel.html", "published": "2024-04-24T08:00:00.048-04:00", "updated": "2024-04-24T08:00:00.154-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Nicholas Bennett", "source": "Imbibe Magazine", "year": 2019 }, "categories": [ "amaretto", "bitters (Angostura)", "campari", "kahlua", "mezcal" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Campari", "3/4 oz St. George NOLA Coffee Liqueur (3/8 oz each Kahlua + Mr. Black)", "1/4 oz Amaretto (Disaronno)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with fresh ice, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Campari\n3/4 oz St. George NOLA Coffee Liqueur (3/8 oz each Kahlua + Mr. Black)\n1/4 oz Amaretto (Disaronno)\n2 dash Angostura Bitters\nStir with ice, strain into a rocks glass with fresh ice, and garnish with an orange twist.\nTwo Wednesdays ago, I came across the recipe for the Squeaky Wheel in a 2019\nImbibe Magazine\narticle as created by Nicholas Bennett at Cedric's at the Shed in Manhattan. Bennett was the beverage director at Cedric's in Hudson Yards concurrent with his time at Porchlight which are both under the umbrella of Danny Meyer's Union Square Hospitality Group. Since the idea of a mezcal-coffee Negroni has worked in the\nSailor's Negroni\n, I was game to give this one a go with amaretto and Angostura Bitters in the mix. In the glass, the Squeaky Wheel opened up with orange, vegetal, coffee, and smoke aromas. Next, roast and almond notes on the sip flowed into smoky agave, roast, nutty, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxATB9DI0sEi6n46CuwxArUV3snUJ4JizbLfHyWY4IgYH_ZfztlxtQRaarQXn0y9IyqtCFogO8p3zn7edvBnk4_X66eodmdRs-CVLPaaqctMvwboyRDCBuT9_40u7ubtIKHWZa_TOQzZcobickrXutlaaPgVHVef4mbb56RLhY5t3HICUb03jUhu4z63a/s320/squeakywheel_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxATB9DI0sEi6n46CuwxArUV3snUJ4JizbLfHyWY4IgYH_ZfztlxtQRaarQXn0y9IyqtCFogO8p3zn7edvBnk4_X66eodmdRs-CVLPaaqctMvwboyRDCBuT9_40u7ubtIKHWZa_TOQzZcobickrXutlaaPgVHVef4mbb56RLhY5t3HICUb03jUhu4z63a/s800/squeakywheel_ig400.jpg", "comment_count": 0 }, { "title": "left hand of darkness", "url": "https://cocktailvirgin.blogspot.com/2024/04/left-hand-of-darkness.html", "published": "2024-04-25T08:00:00.047-04:00", "updated": "2024-04-25T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Todd Brant", "source": "KindredCocktails", "year": null }, "categories": [ "absinthe", "averna", "bitters (mole)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "2 oz Redemption Rye Whiskey (Templeton)", "1/2 oz Walnut Liqueur (Russo Nocino)", "1/2 oz Averna", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (St. George) coupe, and garnish with a cherry (Luxardo).", "body_text": "2 oz Redemption Rye Whiskey (Templeton)\n1/2 oz Walnut Liqueur (Russo Nocino)\n1/2 oz Averna\n2 dash Bittermens Mole Bitters\nStir with ice, strain into an absinthe-rinsed (St. George) coupe, and garnish with a cherry (Luxardo).\nTwo Thursdays ago, I came across a recipe called the Left Hand of Darkness on the\nKindredCocktails\ndatabase. Unlike the Ursula Le Guin tribute at Backbar that was more of a Left Hand (Boulevardier-like) riff with the same\nname\n, this one was crafted and recently posted by Pasadena home enthusiast Todd Brant and shared similarities with the rye, walnut, and Averna\nOakshade\n. Once prepared, this Left Hand of Darkness opened up with a bright anise aroma over dark notes from the walnut liqueur and Averna. Next, a caramel-driven sip gave way to rye, walnut, herbal, anise, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJgg5V3PhQal7HN1oxDTS0BKEEgVPPEgYoc8zBgBZO6EVpDnWcK9dBvRBepygukNm3oE7bucUDsN5s-KxtiHnDcMS4kjJGLsoHN1Iu0CnPUYjdhpyTO_4z3gA_XY3f80jcFeV1c5j6kMcYnSIEZeYyog1cAJz4IyiW9jzVtA-b0a3WV8GfzQfW0OECgnb/s320/lefthanddarkness_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJgg5V3PhQal7HN1oxDTS0BKEEgVPPEgYoc8zBgBZO6EVpDnWcK9dBvRBepygukNm3oE7bucUDsN5s-KxtiHnDcMS4kjJGLsoHN1Iu0CnPUYjdhpyTO_4z3gA_XY3f80jcFeV1c5j6kMcYnSIEZeYyog1cAJz4IyiW9jzVtA-b0a3WV8GfzQfW0OECgnb/s800/lefthanddarkness_ig400.jpg", "comment_count": 0 }, { "title": "gasoline boots", "url": "https://cocktailvirgin.blogspot.com/2024/04/gasoline-boots.html", "published": "2024-04-26T08:00:00.031-04:00", "updated": "2024-04-26T08:00:00.139-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Patterson House", "year": 2022 }, "categories": [ "benedictine", "bitters (other)", "cynar", "mezcal", "punt e mes", "simple syrup" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "1 oz Punt e Mes", "3/4 oz Cynar", "1/4 oz Benedictine", "1/8 oz Demerara Syrup", "1 dash House Hellfire Bitters (my own Hellfire Bitters)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon sidewinder twist.", "body_text": "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n1 oz Punt e Mes\n3/4 oz Cynar\n1/4 oz Benedictine\n1/8 oz Demerara Syrup\n1 dash House Hellfire Bitters (my own Hellfire Bitters)\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon sidewinder twist.\nTwo Fridays ago, I returned to the online recipe flashcard set for the Patterson House in Nashville and found the bitter and spicy mezcal recipe, Gasoline Boots, that was created circa 2022. With Punt e Mes, Cynar, and Benedictine in the mix, it reminded me of the\nChachita\nthat I crafted at Loyal Nine years ago. Once mixed, the Gasoline Boots ignited with a lemon, vegetal, dark, and smoky aroma. Next, caramel and grape notes mingled on the sip, and the swallow smoldered with vegetal, bitter herbal, smoke, and red pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZANKiBxucwj40yUTRtsYNPiTb-owBTu1_u_HUib_4WXiG3Rkg0vtNH9AbdkPdOskXiRgzWdvqAORi8rtw50SyGBuid7ez7hq2Zv9m6QrQM2rIF3IPaTTSOYmD5mxBs7DT47BSy5RkBKx_NAZZdBHZqtzpFkF-5CYUIzPkz67TeGhYKOIc4rPxPTO254W/s320/gasolineboots_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZANKiBxucwj40yUTRtsYNPiTb-owBTu1_u_HUib_4WXiG3Rkg0vtNH9AbdkPdOskXiRgzWdvqAORi8rtw50SyGBuid7ez7hq2Zv9m6QrQM2rIF3IPaTTSOYmD5mxBs7DT47BSy5RkBKx_NAZZdBHZqtzpFkF-5CYUIzPkz67TeGhYKOIc4rPxPTO254W/s800/gasolineboots_ig400.jpg", "comment_count": 0 }, { "title": "stellina", "url": "https://cocktailvirgin.blogspot.com/2024/04/stellina.html", "published": "2024-04-27T08:00:00.023-04:00", "updated": "2024-04-27T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Bar Luca at the Venetian", "year": null }, "categories": [ "amaro", "bitters (other)", "creme de banane", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Tempus Fugit Crème de Banane", "1/2 oz Amaro Braulio", "3 dash Hellfire Bitters (My Own)" ], "instructions": "Shake (stir) and strain into a double old fashioned glass with an ice sphere (large ice cube).", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Tempus Fugit Crème de Banane\n1/2 oz Amaro Braulio\n3 dash Hellfire Bitters (My Own)\nShake (stir) and strain into a double old fashioned glass with an ice sphere (large ice cube).\nTwo Saturdays prior, I uncovered an online recipe flashcard collection for the Venetian in Las Vegas. There, I spotted the Stellina as a fruity-bitter Bourbon drink that I was able to find on the current menu at Bar Luca at the Venetian using Old Forester Bourbon. In the glass, the Stellina opened up with Bourbon, caramel, and pine aromas. Next, the caramel notes continued on into the sip followed by whiskey, banana, and bitter piny flavors on the swallow with a red pepper spice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNUlztlej3fWCX05EYTR6NxkJam815PNQRtQ7rozt3rHgEPo6ZL_-bh94UN6kg1WL0YZGrnF1sP8s-N8fKvRUfdeW6p6xernDUMtmnHQpsGX5vKJuZqnTpcIm3tiaqpqUzNy6WdVMfgrM5WrQv4NErUM4cgNGFhqkL4KXhZ1PP3_Mg1sV2RiL1R-wjN-T/s320/stellina_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNUlztlej3fWCX05EYTR6NxkJam815PNQRtQ7rozt3rHgEPo6ZL_-bh94UN6kg1WL0YZGrnF1sP8s-N8fKvRUfdeW6p6xernDUMtmnHQpsGX5vKJuZqnTpcIm3tiaqpqUzNy6WdVMfgrM5WrQv4NErUM4cgNGFhqkL4KXhZ1PP3_Mg1sV2RiL1R-wjN-T/s800/stellina_ig400.jpg", "comment_count": 0 }, { "title": "return trip", "url": "https://cocktailvirgin.blogspot.com/2024/04/return-trip.html", "published": "2024-04-28T08:00:00.032-04:00", "updated": "2024-04-28T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Mitchell Armstrong", "source": "Death & Co. Denver", "year": 2021 }, "categories": [ "amaro", "bitters (other)", "calvados", "pineapple syrup", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "3/4 oz Roger Groult Calvados (Morin Selection)", "3/4 oz Lustau Oloroso Sherry", "3/4 oz Amaro Braulio", "1 tsp Vanilla Syrup", "1 tsp Pineapple Gum Syrup (Pineapple Syrup)", "1 dash Bittermens Tiki Bitters (Bitter Cube Trinity)" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.", "body_text": "3/4 oz Roger Groult Calvados (Morin Selection)\n3/4 oz Lustau Oloroso Sherry\n3/4 oz Amaro Braulio\n1 tsp Vanilla Syrup\n1 tsp Pineapple Gum Syrup (Pineapple Syrup)\n1 dash Bittermens Tiki Bitters (Bitter Cube Trinity)\nStir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.\nTwo Sundays ago, I returned to the online recipe flashcards from Death & Co. and landed on the Return Trip from the Denver branch's Fall 2021 menu. A\nReddit\npost indentified it as a bartender Mitchell Armstrong creation. In the glass, the Return Trip launched off with a lemon, pine, raisin, and vanilla aroma. Next, grape and caramel on the sip traveled to apple, nutty, pine, and vanilla flavors on the swallow with a pineapple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU1X1ZIqcDgKpGVnfEBKp85SP5ljYmWEnkrgfxCTIZcBjSurW4gtVsbnUiCVNCAyA_23wEWVghb87gEDm8jSZfh_I-E-vdMS4Wagv3xMnkh8tihtL8TKb0DxhQx4rQRm0U9-4gPsGcPh80XOWz57sAEaGUHHFa2KClXXkCENkczKLUB1h9TnlTVnJDe9x/s320/returntrip_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU1X1ZIqcDgKpGVnfEBKp85SP5ljYmWEnkrgfxCTIZcBjSurW4gtVsbnUiCVNCAyA_23wEWVghb87gEDm8jSZfh_I-E-vdMS4Wagv3xMnkh8tihtL8TKb0DxhQx4rQRm0U9-4gPsGcPh80XOWz57sAEaGUHHFa2KClXXkCENkczKLUB1h9TnlTVnJDe9x/s800/returntrip_ig400.jpg", "comment_count": 0 }, { "title": "this that & the other", "url": "https://cocktailvirgin.blogspot.com/2024/04/this-that-other.html", "published": "2024-04-29T08:00:00.032-04:00", "updated": "2024-04-29T08:00:00.255-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Patterson House", "year": null }, "categories": [ "amaro", "bitters (orange)", "cognac", "creme de banane", "genever", "rum", "simple syrup" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Monnet VSOP)", "1/2 oz Bols Genever (Bols Barrel-Aged)", "1/2 Paranubes Rum (Uruapan Charanda Blanco)", "1 oz Pasubio Vino Amaro", "1/4 oz Giffard Banane (Tempus Fugit)", "1/8 oz Demerara Syrup", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Monnet VSOP)\n1/2 oz Bols Genever (Bols Barrel-Aged)\n1/2 Paranubes Rum (Uruapan Charanda Blanco)\n1 oz Pasubio Vino Amaro\n1/4 oz Giffard Banane (Tempus Fugit)\n1/8 oz Demerara Syrup\n1 dash Regan's Orange Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Mondays ago, I ventured back to the online recipe flashcard set for the Patterson House in Nashville and came across the This That & the Other as a three-way split base bitter Manhattan of sorts. The name reminded me of the differently punctuated\ndrink\nat the Independent back in 2011 by way of name only, and I was glad to find another use for my bottle of Pasubio. Once mixed, the This That & the Other opened up with lemon, malt, and blueberry aromas. Next, grape and dark fruit notes on the sip transfered to Cognac, malty Genever, and blueberry flavors on the swallow with a rum funk and banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3B1WJmQpXnPbjB7D-4DjYIOxgF5uwAo2UA4RSZADF4iEFoRoJLaZiNg1c6Je_xBCDtlICKLajWgBAfJHzrRYzAenPSGDQDS48j-jeErUFuCcMskCCpuf5HLL_CJhCtWHDKFpcgcCfvT5SRUT9XZ6ABZ6gVKXVPhgOFz03cndvBgGT9JrI0GrGVHGuN8K/s320/thisthattheother_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3B1WJmQpXnPbjB7D-4DjYIOxgF5uwAo2UA4RSZADF4iEFoRoJLaZiNg1c6Je_xBCDtlICKLajWgBAfJHzrRYzAenPSGDQDS48j-jeErUFuCcMskCCpuf5HLL_CJhCtWHDKFpcgcCfvT5SRUT9XZ6ABZ6gVKXVPhgOFz03cndvBgGT9JrI0GrGVHGuN8K/s800/thisthattheother_ig400.jpg", "comment_count": 0 }, { "title": "lock & load", "url": "https://cocktailvirgin.blogspot.com/2024/04/lock-load.html", "published": "2024-04-30T08:00:00.018-04:00", "updated": "2024-04-30T08:00:00.238-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Teardrop Lounge", "year": 2013 }, "categories": [ "benedictine", "bitters (Angostura)", "genever", "lime juice", "pineapple syrup" ], "ingredients": [ "1 oz Bols Genever (Bols Barrel-Aged)", "1/2 oz Benedictine", "1/2 oz Pineapple Gomme Syrup (Pineapple Syrup)", "1/2 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Nick & Nora glass, and garnish with freshly grated nutmeg.", "body_text": "1 oz Bols Genever (Bols Barrel-Aged)\n1/2 oz Benedictine\n1/2 oz Pineapple Gomme Syrup (Pineapple Syrup)\n1/2 oz Lime Juice\n1 dash Angostura Bitters\nShake with ice, strain into a Nick & Nora glass, and garnish with freshly grated nutmeg.\nTwo Tuesdays prior, I revisited the online recipe flashcards for Teardrop Lounge in Portland, Oregon, and I selected the Lock & Load.\nYelp\nhas a mention of this drink as early as 2013, and a menu description read \"earth & soft, with a tropical bounce.\" I have had Benedictine paired with pineapple syrup in the rum-based\nRainmaker\nand the Cognac-sherry\nBurnished Brass\n, and I utilized it in\nThe Phrasemaker\nafter studying recipes of my #SecretSanté back in 2022. Once shaken and strained, the Lock & Load showcased a lime, pineapple, and woody spice bouquet. Next, lime and pineapple notes on the sip flowed into malty, herbal, pineapple, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtocQSJ1dPLV38aAazIRz71uS_A_ld7JkabchPdbmkguBw1sYdalSB_h-7CIccGrsL1TURHPl9s32anAqXDIm7IXmU_DcvcdL7s8VG3p_dAydGu9Dk7mrzFmBgDTjnFzQbLTYsAm34G19UzTGklmlyG6CXx559odIHCXHbSiHtoVc9SXBPt6PPKuEkExgh/s320/lockandload_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtocQSJ1dPLV38aAazIRz71uS_A_ld7JkabchPdbmkguBw1sYdalSB_h-7CIccGrsL1TURHPl9s32anAqXDIm7IXmU_DcvcdL7s8VG3p_dAydGu9Dk7mrzFmBgDTjnFzQbLTYsAm34G19UzTGklmlyG6CXx559odIHCXHbSiHtoVc9SXBPt6PPKuEkExgh/s800/lockandload_ig400.jpg", "comment_count": 0 }, { "title": "#treatyoself", "url": "https://cocktailvirgin.blogspot.com/2024/05/treatyoself.html", "published": "2024-05-01T08:00:00.037-04:00", "updated": "2024-05-01T08:00:00.147-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "rocks glass", "technique": "build", "attribution": { "creator": "Cari Hai", "source": "Big Bar", "year": null }, "categories": [ "*room temperature", "amaro", "apricot liqueur", "cognac", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Scotch (Famous Grouse Smoky Black)", "1/2 oz Cognac (Monnet VSOP)", "1/4 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)", "1/4 oz Amaro Meletti", "1/8 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Water" ], "instructions": "Build and give a quick stir. I built in a rocks glass instead of funneling into a flask.", "body_text": "1 1/2 oz Scotch (Famous Grouse Smoky Black)\n1/2 oz Cognac (Monnet VSOP)\n1/4 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)\n1/4 oz Amaro Meletti\n1/8 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Water\nBuild and give a quick stir. I built in a rocks glass instead of funneling into a flask.\nTwo Wednesdays ago, I reached for Sarah Baird's\nFlask\nbook and spotted the #Treatyoself by Cari Hai at Big Bar in Los Angeles in the wedding-themed section of the book. This room temperature cocktail came across with a smoke, orchard fruit, caramel, and floral aroma. Next, grape and caramel notes on the sip ended with smoky Scotch, Cognac, apricot, raisin, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWTdbJW9l8mVfIMY2VbV2ZjLmYOMnp3LFmgXJwUelcB4oWdlSsKu4u7BjhNki0CkUL4W6oc2xNapfJIfuZ9gvgAbuDY1mhNb9NgWWX0qPzDSZvIvIxYz1r2zhrppJJf71gAD3g1pl5CgzOWvY_2XuCpGUIwYI4inPhB8wvdVYe4ulssHZP5hJ0mY_t1xk/s320/treatyoself_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWTdbJW9l8mVfIMY2VbV2ZjLmYOMnp3LFmgXJwUelcB4oWdlSsKu4u7BjhNki0CkUL4W6oc2xNapfJIfuZ9gvgAbuDY1mhNb9NgWWX0qPzDSZvIvIxYz1r2zhrppJJf71gAD3g1pl5CgzOWvY_2XuCpGUIwYI4inPhB8wvdVYe4ulssHZP5hJ0mY_t1xk/s800/treatyoself_ig400.jpg", "comment_count": 0 }, { "title": "bae of biscay", "url": "https://cocktailvirgin.blogspot.com/2024/05/bae-of-biscay.html", "published": "2024-05-02T08:00:00.028-04:00", "updated": "2024-05-02T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Billy Sunday", "year": 2021 }, "categories": [ "amaro", "bitters (other)", "sherry", "suze", "tequila" ], "ingredients": [ "1 oz Arette Reposado Tequila (Cimarron)", "1 oz Fino Sherry (Tio Pepe)", "1/2 oz Salers Gentian Liqueur (Suze)", "1/4 oz Amaro Ramazzotti", "1/8 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/8 oz Sirop (Sirop JM)", "2 dash Tonka Bitters (my Abbott's Bitters that include Tonka)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 oz Arette Reposado Tequila (Cimarron)\n1 oz Fino Sherry (Tio Pepe)\n1/2 oz Salers Gentian Liqueur (Suze)\n1/4 oz Amaro Ramazzotti\n1/8 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/8 oz Sirop (Sirop JM)\n2 dash Tonka Bitters (my Abbott's Bitters that include Tonka)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Thursdays ago, I uncovered a small set of online recipe flashcards for Billy Sunday in Chicago, and I opted for the Bae of Biscay that I found posted on their\nInstagram\nin July 2021. This tequila drink was named after popular culture and the bay between northern Spain and France and contains a pair of sherries and a gentian liqueur to perhaps mirror that. In the glass, the Bae of Biscay began with a lemon and vegetal aroma. Next, a slightly crisp sip showcased raisin and caramel notes and was chased by tequila, gentian, herbal, and root beer flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCc5aTEw2Xzu9t_v9Kx_gHgHIJr4l0muoAW3KrD4roTiJOtUIujQhvVLYztvBwXRH2tFOcfUamZI7_nuUwQ_hbNBpcMGG1c5bVhIROUOOxxLfyvGAyyHsUo0jlrYLJiPBTYlt44yEooBrSG86QJ7OQqyfZPzixhfr16kI5vhueEY36_DX3SZ4prnw1Et2/s320/baeofbiscay_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCc5aTEw2Xzu9t_v9Kx_gHgHIJr4l0muoAW3KrD4roTiJOtUIujQhvVLYztvBwXRH2tFOcfUamZI7_nuUwQ_hbNBpcMGG1c5bVhIROUOOxxLfyvGAyyHsUo0jlrYLJiPBTYlt44yEooBrSG86QJ7OQqyfZPzixhfr16kI5vhueEY36_DX3SZ4prnw1Et2/s800/baeofbiscay_ig400.jpg", "comment_count": 0 }, { "title": "nazgul negroni", "url": "https://cocktailvirgin.blogspot.com/2024/05/nazgul-negroni.html", "published": "2024-05-04T08:00:00.051-04:00", "updated": "2025-03-02T13:50:52.156-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": 2023 }, "categories": [ "averna", "bitters (other)", "cynar", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Russell Reserve Bourbon (Evan Williams Bonded)", "1 oz Averna", "1/2 oz Cynar", "1/2 oz Nux Alpina Walnut Liqueur (Russo Nocino)", "1 dash Fee's Black Walnut Bitters (2 dash Strongwater Mountain Elixirs Walnut)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Russell Reserve Bourbon (Evan Williams Bonded)\n1 oz Averna\n1/2 oz Cynar\n1/2 oz Nux Alpina Walnut Liqueur (Russo Nocino)\n1 dash Fee's Black Walnut Bitters (2 dash Strongwater Mountain Elixirs Walnut)\nStir with ice and strain into a coupe glass.\nTwo Saturdays ago, I was going through the screen captures on my phone, and I spotted the recipe for the Nazgûl Negroni from Backbar in Somerville that they posted on\nInstagram\nin December 2023 to support their Lord Of The Rings menu. While I have had American whiskey and walnut liqueur with Averna such as in the recent\nLeft Hand of Darkness\nand with Cynar such as in the\nBitter Branch\n, I have never tried the two amari with nocino in the same glass. Here, the Nazgûl Negroni opened up with Bourbon, caramel, herbal, and earthy aromas. Next, the Averna and Cynar's caramel filled the sip, and the swallow rounded things off with Bourbon, vegetal, herbal, and walnut flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjEMe1Abb5eUWHocTGFur9k194KwRh51uh9b-xZOBZvYU0d2z0r998tKLmEhHO8uYpcGDao5zAB_gHNneXeW-7NNPpSb_QhG4Qp34OKKVJkhELowhivih4Df-60kIYfZPG63glW7bPSY0LJCJUkfQcWixjYr-rr7nuz5_dIXQUFBdnDy0hEgfTNTlSMV3/s320/nazgulnegroni_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjEMe1Abb5eUWHocTGFur9k194KwRh51uh9b-xZOBZvYU0d2z0r998tKLmEhHO8uYpcGDao5zAB_gHNneXeW-7NNPpSb_QhG4Qp34OKKVJkhELowhivih4Df-60kIYfZPG63glW7bPSY0LJCJUkfQcWixjYr-rr7nuz5_dIXQUFBdnDy0hEgfTNTlSMV3/s800/nazgulnegroni_ig400.jpg", "comment_count": 0 }, { "title": "honest abe", "url": "https://cocktailvirgin.blogspot.com/2024/05/honest-abe.html", "published": "2024-05-05T08:00:00.032-04:00", "updated": "2024-05-05T08:00:00.147-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Cook & Brown Public House", "year": 2012 }, "categories": [ "applejack", "bitters (orange)", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye Whiskey", "1 oz Applejack (Laird's Bonded)", "3/4 oz Cynar", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.", "body_text": "1 oz Rittenhouse Rye Whiskey\n1 oz Applejack (Laird's Bonded)\n3/4 oz Cynar\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.\nTwo Sundays ago, I returned to an online recipe flashcard set from Providence's Cook & Brown Public House and decided on the Honest Abe from their Fall 2012 menu. This\nBlack Manhattan\nof sorts made me think of Tonia Guffey's\nC.I.A.\nmashed up with my\nF.L.A.N.\n. Once mixed, the Honest Abe announced an orange, apple, and caramel-herbal bouquet. Next, the caramel continued on into the sip where it relinquished into rye, apple, and herbal flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZI4Ily_AP18Sr3zrHcJj95QOlWXOoOwx_1q-Jhw_E0HvXDm_T49FKmEB5eJUjqrtCwuMQjYK9pxeChYnf1F6X1qk3lim2KFWzzTl_WGzKCo0KMikDSmr1PpfJsVTi5tYr9mHsTaWoNeFswATjZuWs4o8URtx3s-rvFandWWdcvJc70K00zUbbtx-DsiDa/s320/honestabe_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZI4Ily_AP18Sr3zrHcJj95QOlWXOoOwx_1q-Jhw_E0HvXDm_T49FKmEB5eJUjqrtCwuMQjYK9pxeChYnf1F6X1qk3lim2KFWzzTl_WGzKCo0KMikDSmr1PpfJsVTi5tYr9mHsTaWoNeFswATjZuWs4o8URtx3s-rvFandWWdcvJc70K00zUbbtx-DsiDa/s800/honestabe_ig400.jpg", "comment_count": 0 }, { "title": "funky pirate", "url": "https://cocktailvirgin.blogspot.com/2024/05/funky-pirate.html", "published": "2024-05-06T08:00:00.034-04:00", "updated": "2024-05-06T08:00:00.148-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Seventy7 Lounge", "year": 2017 }, "categories": [ "absinthe", "bitters (other)", "chartreuse (green)", "honey", "lime juice", "rum (white)" ], "ingredients": [ "3/4 oz Wray & Nephew Overproof White Rum", "3/4 oz Green Chartreuse", "3/4 oz Lime Juice", "1/2 oz Honey Syrup (3/4 oz 1:1)", "2-3 dash Celery Bitters (3 dash Bitter Truth)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lime peel spiral and a spritz of absinthe (rinse Copper & Kings).", "body_text": "3/4 oz Wray & Nephew Overproof White Rum\n3/4 oz Green Chartreuse\n3/4 oz Lime Juice\n1/2 oz Honey Syrup (3/4 oz 1:1)\n2-3 dash Celery Bitters (3 dash Bitter Truth)\nShake with ice, strain into a coupe, and garnish with a lime peel spiral and a spritz of absinthe (rinse Copper & Kings).\nTwo Mondays prior, I uncovered a set of online recipe flashcards from the Seventy7 Lounge in Culver City outside of Los Angeles, and the Funky Pirate from their 2017 menu called out to me. The combination of Wray & Nephew Rum, Green Chartreuse, and lime reminded me of the\nNuclear Daiquiri\nbut here with honey, absinthe, and celery bitters instead of falernum. Once shaken and strained, the Funky Pirate boarded the nose with a lime, rum funk, licorice, and floral aroma. Next, a lime and honey sip sailed into a funky rum and herbaceous swallow with a celery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65jRYx8Ijw5co0emFt68Cc_0TeLnnurK32FnvDKKLmtY0EtqtxRQIZC_tn2qRApDmCR4-i-YsowqHlNS2_9r3HkAg1sNuytfBMAshHhbpvQADSZfRmwv0lW10fp92m5yDABeXLuQers4qG8RXQ5lYuyPQJfAEv4hscxy79fQTsHENOaljN6PN9bM8oMWz/s320/funkypirate_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65jRYx8Ijw5co0emFt68Cc_0TeLnnurK32FnvDKKLmtY0EtqtxRQIZC_tn2qRApDmCR4-i-YsowqHlNS2_9r3HkAg1sNuytfBMAshHhbpvQADSZfRmwv0lW10fp92m5yDABeXLuQers4qG8RXQ5lYuyPQJfAEv4hscxy79fQTsHENOaljN6PN9bM8oMWz/s800/funkypirate_ig400.jpg", "comment_count": 0 }, { "title": "susie q", "url": "https://cocktailvirgin.blogspot.com/2024/05/susie-q.html", "published": "2024-05-07T08:00:00.038-04:00", "updated": "2024-05-07T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Iruma Shibuya", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "chartreuse", "lemon juice", "orgeat", "passion fruit syrup", "pimento dram", "rum (white)", "suze" ], "ingredients": [ "1 1/2 oz Suze", "1 oz Ten to One White Rum", "3/4 oz Lemon Juice", "1/4 oz Hamilton's Allspice Dram", "1/4 oz Orgeat", "1/4 oz Passion Fruit Syrup (1:1 passion fruit puree to simple syrup)" ], "instructions": "Build in a Collins glass, add crushed ice, swizzle to mix and chill, and garnish with a float of 1/4 oz Green Chartreuse.", "body_text": "1 1/2 oz Suze\n1 oz Ten to One White Rum\n3/4 oz Lemon Juice\n1/4 oz Hamilton's Allspice Dram\n1/4 oz Orgeat\n1/4 oz Passion Fruit Syrup (1:1 passion fruit puree to simple syrup)\nBuild in a Collins glass, add crushed ice, swizzle to mix and chill, and garnish with a float of 1/4 oz Green Chartreuse.\nTwo Tuesdays ago, I was invited to attend an Suze liqueur educational event at Backbar, and for drink options, there were four choices that fell into theme with their current Mix Tape menu. The one I selected was the Suzie Q by Iruma Shibuya named after the Creedence Clearwater Revival song and only overlapped with Trina's Starlite Lounge's\nSuze-E-Q\nwith the Suze and lemon juice. This Suzie Q reminded me of the\nSaturn\nwith the lemon, orgeat, passion fruit components as well as the\nSinnerman\n(and my\nSinnerman Swizzle\ninspired by it) with the Suze and allspice dram ingredients. In the glass, this Swizzle showcased an herbaceous aroma from the Green Chartreuse float. Next, a lemon and slightly creamy sip gave way to rum, passion fruit, and earthy herbal swallow with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOR3BQgmhI98DE9RttkQzqOaAo5uuw6ncTnGIJLapLwZYuYatcGTeSWOzPMRHRRU_AjXXaoxdrnyYoIOg__6ltXx9VSyeSY5TKoRzY4X1fEXMd_GPieM85RtUkaAC36VgyqRj0fJVPlEXUAqZ8t_fmXHa1L2rmBrKXAs7_fzWlkTy6WjXc33denMZoGGwD/s320/suzieq_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOR3BQgmhI98DE9RttkQzqOaAo5uuw6ncTnGIJLapLwZYuYatcGTeSWOzPMRHRRU_AjXXaoxdrnyYoIOg__6ltXx9VSyeSY5TKoRzY4X1fEXMd_GPieM85RtUkaAC36VgyqRj0fJVPlEXUAqZ8t_fmXHa1L2rmBrKXAs7_fzWlkTy6WjXc33denMZoGGwD/s800/suzieq_ig400.jpg", "comment_count": 0 }, { "title": "front street", "url": "https://cocktailvirgin.blogspot.com/2024/05/front-street.html", "published": "2024-05-08T11:13:00.000-04:00", "updated": "2024-05-08T11:13:30.197-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Crispy Critter", "source": "StraightBourbon message board", "year": 2007 }, "categories": [ "amaro", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Amaro Ramazzotti", "1/4 oz Maraschino (Luxardo)" ], "instructions": "Stir with ice, strain into an up glass, and garnish with a cherry.", "body_text": "2 oz Rittenhouse Rye\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Amaro Ramazzotti\n1/4 oz Maraschino (Luxardo)\nStir with ice, strain into an up glass, and garnish with a cherry.\nTwo Wednesdays ago, I was on the\nKindredCocktails\ndatabase when I spotted the Front Street that was sourced from the\nStraightBourbon\nmessage board in 2007. This creation by user Crispy Critter was very different from No. 9 Park's\nFront Street\nand reminded me of the\nBrooklyn Bridge\nwith a slightly different balance, so I was game to give this one a go. In the glass, the Front Street proffered a cherry and caramel aroma. Next, grape and caramel notes on the sip gave way to rye, root beer, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPTfBMpQunXuD_2l-N0rteIs858EXiHR1DNaBXIw1mezFXxsHrG4N9R-aLJZnuxU1mYeTqmX0z0dCn_EzRkuWWVLoVltBBkVSj3rZb1mS7FlGObxOaZ7BGNV2H5Vhp0wTv3RFpTjUH7I0ZFS1zO7p2ZKunBcFurfONClxlEfcGrIa55vDKn1yhlx6VaxC/s320/frontstreet_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPTfBMpQunXuD_2l-N0rteIs858EXiHR1DNaBXIw1mezFXxsHrG4N9R-aLJZnuxU1mYeTqmX0z0dCn_EzRkuWWVLoVltBBkVSj3rZb1mS7FlGObxOaZ7BGNV2H5Vhp0wTv3RFpTjUH7I0ZFS1zO7p2ZKunBcFurfONClxlEfcGrIa55vDKn1yhlx6VaxC/s800/frontstreet_ig400.jpg", "comment_count": 0 }, { "title": "mezcal me maybe", "url": "https://cocktailvirgin.blogspot.com/2024/05/mezcal-me-maybe.html", "published": "2024-05-09T08:00:00.036-04:00", "updated": "2024-05-09T08:00:00.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Yvonne's", "year": 2020 }, "categories": [ "egg white", "lime juice", "mezcal", "pamplemousse", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Lime Juice", "1/2 oz Pamplemousse (St. Elder)", "1/2 oz Cinnamon Syrup", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with a cinnamon powder swirl.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Lime Juice\n1/2 oz Pamplemousse (St. Elder)\n1/2 oz Cinnamon Syrup\n1 Egg White\nShake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with a cinnamon powder swirl.\nTwo Thursdays ago, I uncovered an online recipe flashcard set for Yvonne's here in Boston, and I landed on the Carly Rae Jepsen-tribute drink named Mezcal Me Maybe. I was able to date the creation to around 2020 via spotting it on\nYelp\n. Its combination of mezcal, grapefruit liqueur, and cinnamon syrup reminded me of the\nThis Is Not Berlin\nbut in a spirit, grapefruit liqueur, cinnamon, and lime combination found in Death & Co.'s\nHeart Throb\nalthough here with the addition of egg white. In the glass, the Mezcal Me Maybe shined through with a cinnamon, lime, and grapefruit aroma. Next, a creamy lime sip dialed into a mezcal, grapefruit, cinnamon, and smoky swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV4_1HeSyTkDGfj6_uEgdL5xrZgRFYtx1Fm9zMLCecK4drDi4sJ25suSfUJAns-Uqr0RCiucmpnJ4yJ8KGOoWEOUGc6KVAMC2T_-lfdK5u83_wKyzVJR8iFyEeHXbzcHro-dcIypicFDwDwp0CNhBOLzwOY3tRbqc69I-C7Q9QA-8OZt60pScWL8U9079/s320/mezcalmemaybe_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV4_1HeSyTkDGfj6_uEgdL5xrZgRFYtx1Fm9zMLCecK4drDi4sJ25suSfUJAns-Uqr0RCiucmpnJ4yJ8KGOoWEOUGc6KVAMC2T_-lfdK5u83_wKyzVJR8iFyEeHXbzcHro-dcIypicFDwDwp0CNhBOLzwOY3tRbqc69I-C7Q9QA-8OZt60pScWL8U9079/s800/mezcalmemaybe_ig400.jpg", "comment_count": 0 }, { "title": "the manhatta", "url": "https://cocktailvirgin.blogspot.com/2024/05/the-manhatta.html", "published": "2024-05-10T08:00:00.032-04:00", "updated": "2024-05-10T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Manhatta", "year": 2019 }, "categories": [ "bitters (aromatic)", "punt e mes", "sherry", "whiskey (Rye)" ], "ingredients": [ "2 oz New York Distilling Ragtime Rye (Templeton)", "3/4 oz Punt e Mes", "1/4 oz Lustau East India Solera Sherry", "2 dash Jerry Thomas Decanter Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry and orange oil from a twist.", "body_text": "2 oz New York Distilling Ragtime Rye (Templeton)\n3/4 oz Punt e Mes\n1/4 oz Lustau East India Solera Sherry\n2 dash Jerry Thomas Decanter Bitters\nStir with ice, strain into a cocktail glass, and garnish with a cherry and orange oil from a twist.\nTwo Fridays ago, I unearthed an online recipe flashcard set for Danny Meyer's restaurant in Manhattan's financial district called Manhatta that opened in 2018. The drink that I started with was The Manhatta as the seasonal Manhattan variation that was put on the menu in Spring of 2019. For the vermouth element, it was a combination of Punt e Mes with Lustau's East India Solera Sherry which I have enjoyed before in Blossom Bar's\nTito Puente\nand Death & Co.'s\nNight Owl\n. Once stirred and strained, the Manhatta showcased an orange and raisiny grape bouquet. Next, grape with a hint of creaminess on the sip flowed into rye, bitter herbal, oxidized sherry, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9ry1T4TB6-SleoFsQP1e-qgEqBcIoVfVaG3a5eJSVazMOc5wBJkobR3RrJwfFy37G60_R5axL5o-wJE2c41g71pQkMSTaq2pZhPQE_3XFCk3qjS6tc1C-EzCkn4-m4MLZ6dX9wyAdrIA5RxZtw7J2aK0EPeiVBZTip0SQeNraI5N2MyHdvyMErT7SeLw/s320/manhatta_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9ry1T4TB6-SleoFsQP1e-qgEqBcIoVfVaG3a5eJSVazMOc5wBJkobR3RrJwfFy37G60_R5axL5o-wJE2c41g71pQkMSTaq2pZhPQE_3XFCk3qjS6tc1C-EzCkn4-m4MLZ6dX9wyAdrIA5RxZtw7J2aK0EPeiVBZTip0SQeNraI5N2MyHdvyMErT7SeLw/s800/manhatta_ig400.jpg", "comment_count": 0 }, { "title": "presidential suite", "url": "https://cocktailvirgin.blogspot.com/2024/05/presidential-suite.html", "published": "2024-05-11T08:00:00.035-04:00", "updated": "2024-12-23T16:42:10.753-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Patterson House", "year": 2014 }, "categories": [ "bitters (orange)", "honey", "rum", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Old Overholt Rye (86°)", "1 oz Old Forester 100° Bourbon (Evan Williams Bonded)", "1/2 oz Cruzan Black Strap Rum", "1/4 oz Honey Syrup (3/8 oz 1:1)", "2 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with an ice sphere (big cube), and garnish with an orange twist.", "body_text": "1 oz Old Overholt Rye (86°)\n1 oz Old Forester 100° Bourbon (Evan Williams Bonded)\n1/2 oz Cruzan Black Strap Rum\n1/4 oz Honey Syrup (3/8 oz 1:1)\n2 dash Angostura Orange Bitters\nStir with ice, strain into a double old fashioned glass with an ice sphere (big cube), and garnish with an orange twist.\nTwo Saturdays ago, I returned to the online recipe flashcard set for the Patterson House in Nashville and became intrigued by the 3-spirit Old Fashioned riff called the Presidential Suite. I was able to get an approximate date to its creation when I spotted it on a 2014 menu photo on\nYelp\n. Once prepared, the Presidential Suite opened up with an orange and molasses aroma. Next, caramel and honey notes on the sip transformed into American whiskey, dark rum, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK77LyLata8a7aKvq95IYmHv9eJzqRlqE1KzH3Bi1ZZEEiXxeHyvFi3dcwsefQ3hrV6inXgFk5jfK4o_OAx0X-P-XZUWqw94jN6IVxsAMN4bhvolasCo1uCmfWM7U1unJeIbmm9xIScj9z9hBYPxE8SaG0OjFoCkGEB7zYH19rJnU0BO2td9OLiSCaAAi9/s320/presidentialsuite_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK77LyLata8a7aKvq95IYmHv9eJzqRlqE1KzH3Bi1ZZEEiXxeHyvFi3dcwsefQ3hrV6inXgFk5jfK4o_OAx0X-P-XZUWqw94jN6IVxsAMN4bhvolasCo1uCmfWM7U1unJeIbmm9xIScj9z9hBYPxE8SaG0OjFoCkGEB7zYH19rJnU0BO2td9OLiSCaAAi9/s800/presidentialsuite_ig400.jpg", "comment_count": 0 }, { "title": "promises, promises", "url": "https://cocktailvirgin.blogspot.com/2024/05/promises-promises.html", "published": "2024-05-12T08:00:00.001-04:00", "updated": "2024-05-12T08:00:00.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Nicholas Jarrett", "source": "Cure", "year": 2015 }, "categories": [ "bitters (other)", "gin", "lillet", "pamplemousse" ], "ingredients": [ "1 1/2 oz Plymouth Gin (Beefeater)", "3/4 oz Cocchi Americano", "1/4 oz Giffard Pamplemousse (St. Elder)", "7 drop Bittermens Grapefruit Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Plymouth Gin (Beefeater)\n3/4 oz Cocchi Americano\n1/4 oz Giffard Pamplemousse (St. Elder)\n7 drop Bittermens Grapefruit Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\nTwo Sundays ago, I reached for Neal Bodenheimer and Emily Timberlake's\nCure: New Orleans Drinks and How to Mix 'Em\nbook and landed on the Promises, Promises by Nicholas Jarrett. Jarrett was inspired by Julie Reiner's\nGin Blossom\nand Phil Ward's\nElder Fashion\n, and a blog post suggested that it was served at Cure as early as 2015. In the glass, the Promises, Promises gave forth an orange and orchard fruit bouquet. Next, pear notes on the sip slid into gin and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA89hyphenhyphenA-mFxBylX7gLq5ZlVT02_Kcmq2kjFKj3mZZVCzn5TEm4POJgQmKbN4zQxgvwO23mkVjfMF9J0v6YfHJs8gZdBSbDqGxdd9UhKryUHknE7cbLSmWhZLNdrtdUaKrTEYe_X0q_0b-OgyeijfGaQD_TOIxvhMbVU8Ss21WNh3XX36FzarC7X6V8FPN/s320/promisespromises_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA89hyphenhyphenA-mFxBylX7gLq5ZlVT02_Kcmq2kjFKj3mZZVCzn5TEm4POJgQmKbN4zQxgvwO23mkVjfMF9J0v6YfHJs8gZdBSbDqGxdd9UhKryUHknE7cbLSmWhZLNdrtdUaKrTEYe_X0q_0b-OgyeijfGaQD_TOIxvhMbVU8Ss21WNh3XX36FzarC7X6V8FPN/s800/promisespromises_ig400.jpg", "comment_count": 0 }, { "title": "black & red lumberjack", "url": "https://cocktailvirgin.blogspot.com/2024/05/black-red-lumberjack.html", "published": "2024-05-13T08:00:00.031-04:00", "updated": "2024-05-13T08:00:00.452-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Pammy's", "year": 2018 }, "categories": [ "amaro", "campari", "kahlua", "pamplemousse", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Russell's Reserve Rye (Old Overholt 86°)", "3/4 oz Campari", "1/2 oz Amaro Braulio", "1/2 oz St. George NOLA Coffee Liqueur (Mr. Black)", "1/4 oz Giffard Pamplemousse (St.Elder)" ], "instructions": null, "body_text": "1 1/2 oz Russell's Reserve Rye (Old Overholt 86°)\n3/4 oz Campari\n1/2 oz Amaro Braulio\n1/2 oz St. George NOLA Coffee Liqueur (Mr. Black)\n1/4 oz Giffard Pamplemousse (St.Elder)\nNo instructions were provided so I stirred and strained into an old fashioned glass with a large ice cube. A grapefruit twist would not be out of place here.\nTwo Mondays ago, my searching uncovered a set of online recipe flashcards for Pammy's in Cambridge, and the Red & Black Lumberjack from the 2018 menu called out to me as coffee Boulevardier of sorts. In the glass, the Red & Black Lumberjack opened up with a caramel, coffee, herbal, and pine bouquet. Next, caramel and roast notes on the sip chopped into rye, bitter orange and coffee, and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJgtqwbJ6SI7Jvk3vkRZra0i6eXgKrGFpFUsWXM5NZbufj_LH5HUuuGYUfJV6TtzKBWEdRp4Zc98l2oDFwUSKzTT68PaauratN4nf-o4eFRw9a5RA6zbyfMAHSEvOtNR_kXuXOxArMhbshZ8EsAQNOy4n2X0MDVZ2Fw9tZq2EI49mtBwNgcmBI8vyR97p/s320/redblacklumberjack_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJgtqwbJ6SI7Jvk3vkRZra0i6eXgKrGFpFUsWXM5NZbufj_LH5HUuuGYUfJV6TtzKBWEdRp4Zc98l2oDFwUSKzTT68PaauratN4nf-o4eFRw9a5RA6zbyfMAHSEvOtNR_kXuXOxArMhbshZ8EsAQNOy4n2X0MDVZ2Fw9tZq2EI49mtBwNgcmBI8vyR97p/s800/redblacklumberjack_ig400.jpg", "comment_count": 0 }, { "title": "the rest is noise", "url": "https://cocktailvirgin.blogspot.com/2024/05/the-rest-is-noise.html", "published": "2024-05-14T08:00:00.043-04:00", "updated": "2025-10-06T16:57:16.109-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2022 }, "categories": [ "aquavit", "calvados", "chartreuse (green)", "scotch", "simple syrup" ], "ingredients": [ "1 oz Daron Fine Calvados (Morin Selection)", "1 oz Linie Aquavit" ], "instructions": "Stir with ice and strain into a double old fashioned glass rinsed with Laphroaig Scotch.", "body_text": "1 oz Daron Fine Calvados (Morin Selection)\n1 oz Linie Aquavit\n>1/4 oz Green Chartreuse\n1/4 oz Demerara Syrup\n1 pinch Salt (3 drop 20% Saline)\nStir with ice and strain into a double old fashioned glass rinsed with Laphroaig Scotch.\nTwo Tuesdays prior, I returned to the online recipe flashcards for Chicago's The Violet Hour, and I stumbled onto the apple-herbal The Rest is Noise from their Summer 2022 menu. The flashcards described it as a \"Scandinavian smoky Sazerac\", and the photo I took reminded me of Pouring Ribbons'\nParade of the Fairies\ndespite Chartreuse being the only overlapping ingredient. Once prepared, The Rest is Noise started off with a peat smoke aroma from the Laphroaig rinse. Next, apple notes on the sip continued on into the swallow where they were joined by complementary herbaceous and caraway flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47hLiWHEeeD85ImnqxPtzvo24Cn8z1I2HV4BxwIxsMoibyrebRuIjC8weWsski_G0bKLgUM1cDJQEQnBlwidtNbuoQ8P35AJvb3xHPPhAPhEMzl4IpzirIpI7P-JneamDuQD-wnnC0uJFX6zUnieAiMTNfT5DwwkVRuV5WS4tnml1rYm2MgBliNBDGWt2/s320/therestisnoise_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47hLiWHEeeD85ImnqxPtzvo24Cn8z1I2HV4BxwIxsMoibyrebRuIjC8weWsski_G0bKLgUM1cDJQEQnBlwidtNbuoQ8P35AJvb3xHPPhAPhEMzl4IpzirIpI7P-JneamDuQD-wnnC0uJFX6zUnieAiMTNfT5DwwkVRuV5WS4tnml1rYm2MgBliNBDGWt2/s800/therestisnoise_ig400.jpg", "comment_count": 0 }, { "title": "captain hook", "url": "https://cocktailvirgin.blogspot.com/2024/05/captain-hook.html", "published": "2024-05-15T08:00:00.032-04:00", "updated": "2024-05-15T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "dry shake", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2018 }, "categories": [ "absinthe", "bitters (Angostura)", "lime juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Jamaican Rum (Appleton Signature)", "1/2 oz Smith & Cross Rum", "1 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Dry shake and pour into a Collins glass rinsed with absinthe (Butterfly), fill with crushed ice, and float Angostura Bitters (3 dash).", "body_text": "1 1/2 oz Jamaican Rum (Appleton Signature)\n1/2 oz Smith & Cross Rum\n1 oz Lime Juice\n3/4 oz Simple Syrup\nDry shake and pour into a Collins glass rinsed with absinthe (Butterfly), fill with crushed ice, and float Angostura Bitters (3 dash).\nTwo Wednesdays ago, I opened up the\nBartender's Choice\napp and came across the Captain Hook by Brandon Bramhall at Attaboy in Nashville circa 2018. The app did not identify the Jamaican rum, but I was able to uncover via online recipe flashcards that the bar uses Appleton. Given the name, it seems like a riff on the Captain's Blood from the 1947 Trader Vic's\nBartender's Guide\n(1 1/2 oz Jamaican rum, 1/2 oz lime juice, 1 tsp Angostura Bitters, although generally adapted to contain a balancing sweetener) with a split of rums, crushed ice, absinthe rinse, and the bitters floated instead of incorporated. Once prepared, the Captain Hook's bitters float donated clove and allspice aromas to the nose. Next, a crisp lime sip with hints of caramel sailed into funky rum, caramel, licorice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEDHrCT0QrqllmyaPBRZs1zk8oLsOMO1Qu-6FPX4iR2AKQr-LxHSP55fS0Hf6wuyRF6E6-KI-rgkuBp0LWurQCCjzFKcTTgEsmwAUiKhNica9ziZcluYTDKTy7lPinlx5PKTHeFLdbY4TfGXKBfY3s3UCXKjF9AvxqhJT3HVlgl4mH6PKzgvHVMCKjgaC/s320/captainhook_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEDHrCT0QrqllmyaPBRZs1zk8oLsOMO1Qu-6FPX4iR2AKQr-LxHSP55fS0Hf6wuyRF6E6-KI-rgkuBp0LWurQCCjzFKcTTgEsmwAUiKhNica9ziZcluYTDKTy7lPinlx5PKTHeFLdbY4TfGXKBfY3s3UCXKjF9AvxqhJT3HVlgl4mH6PKzgvHVMCKjgaC/s800/captainhook_ig400.jpg", "comment_count": 2 }, { "title": "dtcc ii", "url": "https://cocktailvirgin.blogspot.com/2024/05/dtcc-ii.html", "published": "2024-05-16T08:00:00.027-04:00", "updated": "2024-05-16T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Seventy7 Lounge", "year": 2017 }, "categories": [ "amaro", "bitters (orange)", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Lot 40 Rye (Rittenhouse)", "3/4 oz Amaro Ciociaro", "1/2 oz Amaro Sfumato", "2 bsp Simple Syrup (1/4 oz)", "3 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "2 oz Lot 40 Rye (Rittenhouse)\n3/4 oz Amaro Ciociaro\n1/2 oz Amaro Sfumato\n2 bsp Simple Syrup (1/4 oz)\n3 dash Angostura Orange Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Thursdays ago, I ventured back to the online recipe flashcaard set from Seventy7 Lounge in Culver City, California, where I had previously sourced the\nFunky Pirate\n. The one that stood out next was the DTCC II that perhaps stood for the bar's location in \"Downtown Culver City\" with the first DTCC being a citrus-containing drink the year prior to this 2017 creation. The combination of whiskey, Ciociaro, and Sfumato reminded me of my Scotch-based\nKilted Flower\nthat was inspired by a pair of New York City recipes, namely the African Flower and Maravilla. In the glass, the DTCC II offered up lemon, roast, and herbal aromas. Next, caramel and roast notes on the sip slid into rye, bitter orange, and smoky char flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYY8K2w10-2jfk9DDXyYhw3PTQgs3U1S7VhdP3EEXC_nNwsi8oPV6MzLSyYFo_F-PtolDk2syC_b5hfiocMCLkVEG6V-PjND2Kpi_yRlQ5yCEpH8LGwkcJ6IMH3v6K3lkdldWRNwoPrgy-oIsb_pjfpcH7BbZHXF5ZbyyQPP41tEvS9pgKRo-2e4Z2iE_/s320/dtccii_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYY8K2w10-2jfk9DDXyYhw3PTQgs3U1S7VhdP3EEXC_nNwsi8oPV6MzLSyYFo_F-PtolDk2syC_b5hfiocMCLkVEG6V-PjND2Kpi_yRlQ5yCEpH8LGwkcJ6IMH3v6K3lkdldWRNwoPrgy-oIsb_pjfpcH7BbZHXF5ZbyyQPP41tEvS9pgKRo-2e4Z2iE_/s800/dtccii_ig400.jpg", "comment_count": 0 }, { "title": "monkey wrench", "url": "https://cocktailvirgin.blogspot.com/2024/05/monkey-wrench.html", "published": "2024-05-17T08:00:00.042-04:00", "updated": "2024-11-26T15:35:41.780-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Old Pal", "year": 2022 }, "categories": [ "creme de banane", "fernet-branca", "scotch" ], "ingredients": [ "2 oz Compass Box Artists Blend Scotch (Famous Grouse Smoky Black)", "3/4 oz Giffard Banana Liqueur (Tempus Fugit)", "2 dash (1/4 oz) Fernet Branca" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with a lemon twist. The drawing of the drink on the menu posted on the bar's", "body_text": "2 oz Compass Box Artists Blend Scotch (Famous Grouse Smoky Black)\n3/4 oz Giffard Banana Liqueur (Tempus Fugit)\n2 dash (1/4 oz) Fernet Branca\nStir with ice, strain into an old fashioned glass, and garnish with a lemon twist. The drawing of the drink on the menu posted on the bar's\nInstagram\nconfirms that it is not served on the rocks.\nTwo Fridays ago, I uncovered an online recipe flashcard set for The Old Pal in Athens, George. In the section of Winter 2024 drinks, the Monkey Wrench called out to me, and it read like a Scotch version of the\nAway Colors\ngiven the Fernet and banana liqueur. I was able to find on their\nInstagram\nthat the drink appeared the year prior as well via a December 2022 post showcasing their menu launch. Once mixed, the Monkey Wrench loosed up with a lemon, caramel, and menthol aroma. Next, malt and caramel on the sip spun into Scotch, smoke, and tropical bitter flavors on the swallow with a minty, smoke, and banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqv6SHnMpkxJT1YCpkCVn2obo5TCAxoqI00YPbwL21v6t255ZQ3J6uYhcckvtFXRgHCOhpl1KD4YtdoZBWb554zPb6LkJmjHoCa03PzHJVqT-tr50BCwJ5F4Rjemp_6M_uchAA-1GEsD_hAhbryPflj6Nj6bWN5XY7KjFTA9N8_-QuKY1GQbHWSEwON9ms/s320/monkeywrench_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqv6SHnMpkxJT1YCpkCVn2obo5TCAxoqI00YPbwL21v6t255ZQ3J6uYhcckvtFXRgHCOhpl1KD4YtdoZBWb554zPb6LkJmjHoCa03PzHJVqT-tr50BCwJ5F4Rjemp_6M_uchAA-1GEsD_hAhbryPflj6Nj6bWN5XY7KjFTA9N8_-QuKY1GQbHWSEwON9ms/s800/monkeywrench_ig400.jpg", "comment_count": 0 }, { "title": "st. bernard pass", "url": "https://cocktailvirgin.blogspot.com/2024/05/st-bernard-pass.html", "published": "2024-05-18T08:00:00.042-04:00", "updated": "2024-05-18T08:00:00.188-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jan Andrew Brown", "source": "Drink", "year": 2015 }, "categories": [ "amaro", "bitters (Angostura)", "bitters (orange)", "cognac", "sherry" ], "ingredients": [ "2 oz Cognac (Monnet VSOP)", "3/4 oz Amaro Braulio", "1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "2 oz Cognac (Monnet VSOP)\n3/4 oz Amaro Braulio\n1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Saturdays ago, I was perusing one of the online recipe flashcard sets for Raines Law Room in Manhattan when I came across the St. Bernard Pass that I was able to spot on their\nInstagram\nin a January 2020 post. Overall, it was very similar to a\ncocktail\nof a similar name created by Jan Andrew Brown at Drink that he made for me at a guest shift at the Hawthorne back in 2015, but with here with sherry and less Braulio. Both drinks were probably named after a mountain landmark near the distillery where Braulio is crafted. In the glass, the St. Bernard's Pass offered up a lemon, Cognac, raisin, and pine bouquet. Next, caramel and date notes on the sip climbed towards Cognac, fig, and pine flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJqBqnrIPDrjO0HWYS5b7FDSxynATYmrLhsWUP_849wr86bbkyAEbkBq0UHprgf8B4rntvYTYjh8VfaFwyAeQwGwzWMvfIdRLLW_r6A_hj-o8s9uSkQqxXT5QZMWXAakLPfgoUvZC8PfqdsWEyjd52J-tK7vJ4AcKIH5x4jaMFydX8Ao6SQpLUXuWey22/s320/stbernardpass_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJqBqnrIPDrjO0HWYS5b7FDSxynATYmrLhsWUP_849wr86bbkyAEbkBq0UHprgf8B4rntvYTYjh8VfaFwyAeQwGwzWMvfIdRLLW_r6A_hj-o8s9uSkQqxXT5QZMWXAakLPfgoUvZC8PfqdsWEyjd52J-tK7vJ4AcKIH5x4jaMFydX8Ao6SQpLUXuWey22/s800/stbernardpass_ig400.jpg", "comment_count": 0 }, { "title": "the manticore", "url": "https://cocktailvirgin.blogspot.com/2024/05/the-manticore.html", "published": "2024-05-19T08:00:00.026-04:00", "updated": "2024-05-19T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Scott Teague", "source": "Death & Co.: Welcome Home", "year": 2014 }, "categories": [ "bitters (Peychaud's)", "creme de menthe", "falernum", "gin", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Beefeater Gin", "1/4 oz Velvet Falernum", "1 tsp Giffard Menthe Pastille (Tempus Fugit Crème de Menthe)", "1 tsp Cinnamon Syrup", "1 1/2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.", "body_text": "2 oz Beefeater Gin\n1/4 oz Velvet Falernum\n1 tsp Giffard Menthe Pastille (Tempus Fugit Crème de Menthe)\n1 tsp Cinnamon Syrup\n1 1/2 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.\nTwo Sundays ago, I reached for Death & Co.'s\nWelcome Home\nbook, and there I spied the Manticore by Scott Teague circa 2014. The concept of a spiced and minty gin Old Fashioned of sorts with the only other gin Old Fashioned popping into my head being Phil Ward's\nElder Fashion\nmade me curious enough to mix one up for myself. Once prepared, the Manticore welcomed the nose with lemon aromas from the twist plus hint of mint and cinnamon. Next, a semi-sweet sip revealed pine, mint, and cinnamon flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtEL0O38iHOjpvS2oJDT7eKq2PQ62QmfxpbCQkCH-V0Fj6jZ1Lgcpn4NZ_nS4pOWmn5BqFIfUnjoJqaDMh_zRB9pODIBQPvPKf0l9I6LuYyvs71jWR9s26ux8m76cwyvBakTIM0HJ-mXUQ20h48vs9lqEO9maWZf6V-Qlvt32KxtZJqP8Gp57eZ_6KmVP/s320/manticore_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtEL0O38iHOjpvS2oJDT7eKq2PQ62QmfxpbCQkCH-V0Fj6jZ1Lgcpn4NZ_nS4pOWmn5BqFIfUnjoJqaDMh_zRB9pODIBQPvPKf0l9I6LuYyvs71jWR9s26ux8m76cwyvBakTIM0HJ-mXUQ20h48vs9lqEO9maWZf6V-Qlvt32KxtZJqP8Gp57eZ_6KmVP/s800/manticore_ig400.jpg", "comment_count": 0 }, { "title": "there is no spoon", "url": "https://cocktailvirgin.blogspot.com/2024/05/there-is-no-spoon.html", "published": "2024-05-20T08:00:00.021-04:00", "updated": "2024-05-20T08:00:00.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Analogue", "year": null }, "categories": [ "amaro", "bitters (orange)", "lillet", "mezcal" ], "ingredients": [ "3/4 oz Sombra Mezcal (1 oz Peloton de la Muerte)", "3/4 oz Amaro Ramazzotti (1 oz)", "3/4 oz Cocchi Americano (1 oz)", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "3/4 oz Sombra Mezcal (1 oz Peloton de la Muerte)\n3/4 oz Amaro Ramazzotti (1 oz)\n3/4 oz Cocchi Americano (1 oz)\n3 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Mondays ago, I returned to the online recipe flashcards from Analogue in Manhattan. There, I latched onto the There is no Spoon that contained the mezcal-Ramazzotti combination in a three equal parts formula that I enjoyed in Paul MacDonald's\nThe Great Satan\nwith Punt e Mes instead of Cocchi Americano. Once stirred and strained, the There is no Spoon showcased a lemon, smoke, and vegetal bouquet. Next, a caramel and pear noted sip fled towards smoky mezcal, grapefruit, caramel, and root beer flavors on the swallow with orange on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOXq3xUjP21Nvh_hLG0p1xC7zasEZZyPpvbJxU6Oyl94ZoW6xTAY95JzDUGglY991PaB3m97UF-3EyAydXlWTCnJ9xh5lsI2R9wASGLJ0wTN-Ln5AOdqrfPl7XHSP-TR62Of5-fdabL7XVie2dqhtI97i2cVwQ-mmg359QXglfwpp3UQXk7rtjS9j-LR_/s320/thereisnospoon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOXq3xUjP21Nvh_hLG0p1xC7zasEZZyPpvbJxU6Oyl94ZoW6xTAY95JzDUGglY991PaB3m97UF-3EyAydXlWTCnJ9xh5lsI2R9wASGLJ0wTN-Ln5AOdqrfPl7XHSP-TR62Of5-fdabL7XVie2dqhtI97i2cVwQ-mmg359QXglfwpp3UQXk7rtjS9j-LR_/s800/thereisnospoon_ig400.jpg", "comment_count": 0 }, { "title": "jolly jane", "url": "https://cocktailvirgin.blogspot.com/2024/05/jolly-jane.html", "published": "2024-05-21T08:00:00.102-04:00", "updated": "2024-05-21T10:49:30.361-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "punt e mes", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Scotch (Cutty Sark Prohibition)", "1/2 oz Punt e Mes", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Amaro Ciociaro" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Scotch (Cutty Sark Prohibition)\n1/2 oz Punt e Mes\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Amaro Ciociaro\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nSeveral weeks ago, I was contacted by the Cutty Sark brand ambassador about organizing an event with the Boston chapter of the bartenders' guild (USBG). As we brainstormed about adventures in the city, I mentioned that there was a guided crime tour, and the ambassador perked up and replied that it would coincide with how the brand was created to be smuggled into the United States during Prohibition. When I later looked up this up, I confirmed that the brand was born in 1923 by British wine and spirit merchant Berry Bros. & Rudd for American drinkers in the midst of the Noble Experiment that the company named after a style of ship involved in various smuggling operations between 1920 and 1933. Two weeks ago, we gathered to meet up with the tour guide, and the tour began with tales of the Winter Hill Gang. Next, the Brinks bank heist, piracy, art thievery at the Isabella Stewart Gardener Museum, and Italian mobsters were all covered, but it was the serial killers that got many of us intrigued. While the tales of the Boston Strangler and the path that serial killers progress through caught our attention, I was taken by the tales of Jolly Jane which had to be the most ironic name of the tour. Jolly Jane was Jane Toppan, an 1890s serial killer who used her role as a nurse and her association with Massachusetts General Hospital to target patients and their family. Though she confessed to 31 murders, she was only tried and convicted of 12 and sentenced to life in the Taunton Insane Asylum.\nThat evening, I decided to mark the occasion by naming a drink after the criminal who I could not forget. I was inspired by writing up\nThe Manhatta\nfor the blog earlier that day with the Punt e Mes and Lustau East India Solera Sherry combination. I opted for Amaro Ciociaro which added an elegance to this Scotch drink that Aperol and Campari did not provide in previous iterations. In the glass, the Jolly Jane began with an orange and plum aroma. Next, grape, caramel, and malt notes on the sip led to Scotch, raisin, caramel, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUKR46zTEOaEGoOUaMSMqW01ULwY9fudMsaK5J3DYQuPMYwZso19WYk_FD_X1LD_9tP8n63jXlKRxv_Irp6hwd59mVjQOKguKdodsTHg-86ijDkamShk30NkiHjSpAhEL98RKlOCXra5oQhOvm5Dwx4aBwELF7rWLCPPwQTj43QHFXmvzQO9sZc6Zd6sN/s320/jollyjane_portrait.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEe-HYc6AzioSdo8353iRdRJdOKCP7jHEBSxkWrInqmoQggmOTiPNUKQ199Y2ub3HF8Xe5lvGjT5XLAEVdVQyLp0YSG893dHxy4SCv99cdcCBiav0nn9v8UQ39Pt-B3XvVrNRs47HHVr407bJ5acXqdPtrOEyLgQ74Hv81vGAvmnLJPVqqd1VQ54nonta/s320/jollyjane_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUKR46zTEOaEGoOUaMSMqW01ULwY9fudMsaK5J3DYQuPMYwZso19WYk_FD_X1LD_9tP8n63jXlKRxv_Irp6hwd59mVjQOKguKdodsTHg-86ijDkamShk30NkiHjSpAhEL98RKlOCXra5oQhOvm5Dwx4aBwELF7rWLCPPwQTj43QHFXmvzQO9sZc6Zd6sN/s800/jollyjane_portrait.jpg", "comment_count": 0 }, { "title": "it never was a cocktail", "url": "https://cocktailvirgin.blogspot.com/2024/05/it-never-was-cocktail.html", "published": "2024-05-22T08:00:00.032-04:00", "updated": "2024-05-22T08:00:00.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Analogue", "year": null }, "categories": [ "amaro", "aperol", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Old Forester 100° Bourbon (Evan Williams Bonded)", "1 oz Aperol", "1 oz Amaro Meletti" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.", "body_text": "1 oz Old Forester 100° Bourbon (Evan Williams Bonded)\n1 oz Aperol\n1 oz Amaro Meletti\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.\nTwo Wdnesdays ago, I returned to the online recipe flashcard collection for Analogue in Manhattan, and the It Never Was a Cocktail called out to me for it reminded me of the Automatic's\nPrince Royal\ngiven the Bourboun, Meletti, and Aperol combination but here without the Averna. Once prepared, the drink proffered up an orange, caramel, and floral bouquet. Next, caramel and orange notes on the sip subsided into Bourbon, violet, cola, and orange flavors on the swallow. Overall, it was a touch sweet but enjoyable, and I commented on my\nInstagram\npost\nthat \"I could see this having lemon [juice] in equal parts akin to a Paper Plane.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrcxcyfN6eawAfJiiv1TtFMM6npsa1mWn_C8yhRim692vcM6zPPOvuhjrjJxXuK5eyZxP-HgVjYN3_iIdN-l3dLD2oadkC5RGr-v6jo7PbS1oPRog5jue34eanGGLKkTHohOl3MM8GMS6hKK1_EA3B5CXOTvHW2NL_qudZZrHtGLrsiPVxfPaTwzxxQID/s320/itneverwasacocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrcxcyfN6eawAfJiiv1TtFMM6npsa1mWn_C8yhRim692vcM6zPPOvuhjrjJxXuK5eyZxP-HgVjYN3_iIdN-l3dLD2oadkC5RGr-v6jo7PbS1oPRog5jue34eanGGLKkTHohOl3MM8GMS6hKK1_EA3B5CXOTvHW2NL_qudZZrHtGLrsiPVxfPaTwzxxQID/s800/itneverwasacocktail_ig400.jpg", "comment_count": 0 }, { "title": "franklin & broadway", "url": "https://cocktailvirgin.blogspot.com/2024/05/franklin-broadway.html", "published": "2024-05-23T08:00:00.039-04:00", "updated": "2024-05-23T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chip Welsh", "source": "The Fig & The Barrel Pub", "year": null }, "categories": [ "averna", "cynar", "maraschino", "scotch", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Peated Scotch (Ardbeg 10 Year)", "1/2 oz Averna", "1/4 oz Cynar", "1/4 oz Luxardo Maraschino" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Peated Scotch (Ardbeg 10 Year)\n1/2 oz Averna\n1/4 oz Cynar\n1/4 oz Luxardo Maraschino\nStir with ice and strain into a cocktail coupe.\nTwo Thursdays ago, I had spotted a recipe on the\nInstagram\naccount for Chip Welsh (@chips_classic_cocktails), a bartender at The Fig & The Barrel Pub in York City, Pennsylvania, called the Franklin & Broadway. While there are many intersections of Broadway and Franklin including one here in Somerville, Massachusetts, there was a famous one that was New York's most fashionable shopping district in the mid-19th century. This Black Manhattan of sorts began with peak smoke and caramel on the nose. Next, caramel and a hint of cherry on the sip transitioned into rye, smoky Scotch, herbal, and nutty cherry flavors with a peat smoke finish", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYA1XcDZwBlV9t02hA9eIx9O3QlsGQHVrKaQqZT2F9TxO5pMbH673MFzgjVrqfDJt3O93FXDpg3O0gh7GxUdphPzId8-_dbVz-e1JmgmkBzeHP5Z3eeQ0NY9rfbSvmJv7IEAOKPN6KD0uCo4EJzKJO6JrjOHAksAYjtBtB3-rZSbRupY97R-wVIAWwX-I/s320/franklinbroadway_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYA1XcDZwBlV9t02hA9eIx9O3QlsGQHVrKaQqZT2F9TxO5pMbH673MFzgjVrqfDJt3O93FXDpg3O0gh7GxUdphPzId8-_dbVz-e1JmgmkBzeHP5Z3eeQ0NY9rfbSvmJv7IEAOKPN6KD0uCo4EJzKJO6JrjOHAksAYjtBtB3-rZSbRupY97R-wVIAWwX-I/s800/franklinbroadway_ig400.jpg", "comment_count": 0 }, { "title": "do the right thing", "url": "https://cocktailvirgin.blogspot.com/2024/05/do-right-thing.html", "published": "2024-05-24T08:00:00.051-04:00", "updated": "2024-05-24T08:00:00.132-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Isaac Cohen", "source": "Iris Cafe", "year": 2015 }, "categories": [ "amaretto", "amaro", "applejack", "bitters (Angostura)", "bitters (orange)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Bonded Rye", "1 oz Laird's Bonded Apple Brandy", "2/3 oz Amaro Ciociaro", "1/3 oz Dolin Dry Vermouth (Noilly Prat)", "1 bsp Disaronno Amaretto (1/8 oz)", "2 dash Angostura Bitters", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Rittenhouse Bonded Rye\n1 oz Laird's Bonded Apple Brandy\n2/3 oz Amaro Ciociaro\n1/3 oz Dolin Dry Vermouth (Noilly Prat)\n1 bsp Disaronno Amaretto (1/8 oz)\n2 dash Angostura Bitters\n1 dash Regan's Orange Bitters\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Fridays ago, I was perusing the\nKindredCocktails\ndatabase when I came across the Do The Right Thing. What I believe is a reference to Spike Lee's influential 1989 movie, this drink was crafted by Isaac Cohen in 2015 at the Iris Cafe in Brooklyn a few miles from where the movie was filmed. Overall, the combination reminded me of a rye-based\nBrooklyn\ncrossed with\nAn Apple Tree Grows in Brooklyn\nbut with amaretto subbing for the nutty Maraschino. Once in the glass, the Do the Right Thing came forward with lemon, apple, and caramel orange aromas. Next, a caramel-noted sip marched into rye, apple, and bitter dark orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHYgdtGZ6yZFp60kL9hWAFz0xUzylixwRJ88Ia68m0vlcn8mif2S6M4FB9FtlQOOaTyD-Vv2JgIpAvZCW9HaAmaAC66m9fZctpudNGldXTWTLrDc-mHDk9nkxlD68vPnB-m5QLbhEV6UFgnQ50dTqiBhz8QpF_gTeVA7MEYb1ayBmTSrtQBDZ75DScx51/s320/dotherightthing_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHYgdtGZ6yZFp60kL9hWAFz0xUzylixwRJ88Ia68m0vlcn8mif2S6M4FB9FtlQOOaTyD-Vv2JgIpAvZCW9HaAmaAC66m9fZctpudNGldXTWTLrDc-mHDk9nkxlD68vPnB-m5QLbhEV6UFgnQ50dTqiBhz8QpF_gTeVA7MEYb1ayBmTSrtQBDZ75DScx51/s800/dotherightthing_ig400.jpg", "comment_count": 0 }, { "title": "allie elizabeth sleeping", "url": "https://cocktailvirgin.blogspot.com/2024/05/allie-elizabeth-sleeping.html", "published": "2024-05-25T08:00:00.031-04:00", "updated": "2024-05-25T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sean Muller", "source": "Dram", "year": 2013 }, "categories": [ "bitters (orange)", "mezcal", "rum", "sherry", "vermouth (dry)" ], "ingredients": [ "1 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Smith & Cross Rum", "1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "3 dash Regan's Orange Bitters" ], "instructions": "Stir with ice and strain into a coupe glass. ShakeStir", "body_text": "1 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Smith & Cross Rum\n1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n3 dash Regan's Orange Bitters\nStir with ice and strain into a coupe glass.\nTwo Saturdays ago, I returned to\nKindredCocktails\nto make a recipe that I had spotted earlier called the Allie Elizabeth Sleeping. The drink created by Sean Muller at Dram in Brooklyn won the September 2013 New York Ciry-regional sherry-themed flash competition on\nShakeStir\n. The combination reminded me a little of the\nHaitian Divorce\nwith funky Smith & Cross in place of the Barbancourt and with dry vermouth in the mix. Once prepared, the Allie Elizabeth Sleeping awoke with a tropical funk, smoke, and dried fruit bouquet. Next, plum and raisin notes on the sip turned over to funky rum, vegetal, smoke, dark cherry, and raisin flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQJzVgs_GeRwvt2H_hBkGy__YbP_uPdi4DQpyfJyzENAr6Uv976yANoUGobG0IWJeQyRw7Vh5uhhK1i1zCbXiOddCRQObL2bfMuggecQpkntedQLtGSQ46YXiylsHN71d14MZileoFsse72dvLimK37hXlWSu23VNT1vPHAZ3A_pCj317sh2CosTROocM/s320/allieelizabethsleeping_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQJzVgs_GeRwvt2H_hBkGy__YbP_uPdi4DQpyfJyzENAr6Uv976yANoUGobG0IWJeQyRw7Vh5uhhK1i1zCbXiOddCRQObL2bfMuggecQpkntedQLtGSQ46YXiylsHN71d14MZileoFsse72dvLimK37hXlWSu23VNT1vPHAZ3A_pCj317sh2CosTROocM/s800/allieelizabethsleeping_ig400.jpg", "comment_count": 0 }, { "title": "after midnight", "url": "https://cocktailvirgin.blogspot.com/2024/05/after-midnight.html", "published": "2024-05-26T08:00:00.043-04:00", "updated": "2025-12-14T23:41:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": 2016 }, "categories": [ "curacao", "maraschino", "punt e mes", "scotch" ], "ingredients": [ "2 oz Johnnie Walker Red Scotch (Famous Grouse Smoky Black)", "3/4 oz Punt e Mes", "1/2 oz Bauchant (Pierre Ferrand Dry Curaçao)", "1/4 oz Luxardo Maraschino" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with flamed orange oils from a twist.", "body_text": "2 oz Johnnie Walker Red Scotch (Famous Grouse Smoky Black)\n3/4 oz Punt e Mes\n1/2 oz Bauchant (Pierre Ferrand Dry Curaçao)\n1/4 oz Luxardo Maraschino\nStir with ice, strain into an old fashioned glass, and garnish with flamed orange oils from a twist.\nTwo Sundays ago, I began perusing the recipe collection from Eastern Standard that came by way of an old bartender there, and I decided upon the After Midnight as a Rob Roy of sorts. I was able to find the drink on a 2016 menu photo on\nYelp\nwith the subtitle \"And I've got you on my mind\" suggesting that it is an Eric Clapton song reference. Overall, it felt like if Eastern Standard's\nCoup d'État\nusurped some of Chuck Taggart's\nHoskins Cocktail\nthat was on their menu for our first visit back in June 2007. Once prepared, the After Midnight showcased an orange and nutty cherry bouquet. Next, a grape-driven sip gave way to smoky Scotch, orange, herbal, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRkund5FqwOs3yoC_7u7dTe7Tzf-e8qccz9CjPDHbIQj9tzBEZpbHWU35dTLe8p0akBCxjUv4qFfAYoPqJ9o0gRZ3zG_mDRZmB2kUwqYa7FQFJXdU3q9MVlQv9HIp0z7YJb7wY4ct11ocSN0JNdDb8Qv5N5saE2ItY4Uep4QxVOln_Gh1ZI_R6rJMEVBj/s320/aftermidnight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRkund5FqwOs3yoC_7u7dTe7Tzf-e8qccz9CjPDHbIQj9tzBEZpbHWU35dTLe8p0akBCxjUv4qFfAYoPqJ9o0gRZ3zG_mDRZmB2kUwqYa7FQFJXdU3q9MVlQv9HIp0z7YJb7wY4ct11ocSN0JNdDb8Qv5N5saE2ItY4Uep4QxVOln_Gh1ZI_R6rJMEVBj/s800/aftermidnight_ig400.jpg", "comment_count": 0 }, { "title": "billy batts", "url": "https://cocktailvirgin.blogspot.com/2024/05/billy-batts.html", "published": "2024-05-27T08:00:00.046-04:00", "updated": "2024-05-27T08:00:00.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Born & Raised", "year": 2022 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "cynar", "rum", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Cynar", "1/2 oz Aged Full-Bodied Rum (R.L. Seale 10 Year)", "1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with lemon oil from a twist and an expressed orange peel.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Cynar\n1/2 oz Aged Full-Bodied Rum (R.L. Seale 10 Year)\n1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with lemon oil from a twist and an expressed orange peel.\nTwo Mondays ago, I found an online recipe flashcard set for Born & Raised in San Diego dating to 2022. There, I was lured in by the Billy Batts as perhaps a\nLittle Italy\ncrossed with Chad Austin's\nI Want to Believe\n, and I was able to spot the drink on a\nYelp\nmenu photo in January 2023. Billy Batts was the nickname of William Devino of the Gambino crime family, so the connection to the Little Italy might be very apropos given the syndicate's New York City base. In the glass, the Billy Batts gave forth an orange, lemon, and caramel aroma. Next, grape and caramel mingled on the sip and were followed by rye, rum, funky herbal, and raisin flavors on the swallow with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpbfWbLmgi3hyan0ALyj_4tDaNhiKadSDqIRXtQ2Tj3xCv0JKrNOu0VEjg5cjyd3t_UaoRtrsva4D8j1-ychJlnQ0icdoEQLMV9xCHqlhbUaxQDcWZLL9hke_-tNeZOu2Z0hcF-wCly1k1vqdLn2yw7CkdJdrl2k6U9xXluEIlKFVzPYa4ByJTa6_UMtq/s320/billybatts_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpbfWbLmgi3hyan0ALyj_4tDaNhiKadSDqIRXtQ2Tj3xCv0JKrNOu0VEjg5cjyd3t_UaoRtrsva4D8j1-ychJlnQ0icdoEQLMV9xCHqlhbUaxQDcWZLL9hke_-tNeZOu2Z0hcF-wCly1k1vqdLn2yw7CkdJdrl2k6U9xXluEIlKFVzPYa4ByJTa6_UMtq/s800/billybatts_ig400.jpg", "comment_count": 0 }, { "title": "apropos barbados", "url": "https://cocktailvirgin.blogspot.com/2024/05/apropos-barbados.html", "published": "2024-05-28T08:00:00.032-04:00", "updated": "2024-05-28T08:00:00.150-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "the Dorrance", "year": 2012 }, "categories": [ "apricot liqueur", "bitters (Peychaud's)", "egg white", "falernum", "lime juice", "rum" ], "ingredients": [ "2 oz Plantation 5 Year Barbados Rum (R.L. Seale 10 Year)", "1 oz Lime Juice", "3/4 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Velvet Falernum", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with drops of Peychaud's Bitters.", "body_text": "2 oz Plantation 5 Year Barbados Rum (R.L. Seale 10 Year)\n1 oz Lime Juice\n3/4 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Velvet Falernum\n1 Egg White\nShake one round without ice and one round with ice, strain into a coupe glass, and garnish with drops of Peychaud's Bitters.\nTwo Tuesdays ago, I returned to the online recipe flashcard set for the 2012 menu at the Dorrance in Providence, Rhode Island. There, I opted for the Apropos Barbados that had the rum, apricot, falernum, and lime combination of the\nTo the Sun\nbut here with egg white. Moreover, the rum, apricot, and falernum trio was one I had success with in the\nMount Pelée\nat Loyal Nine. In the glass, the Apropos Barbados greeted the senses with an anise aroma from the Peychaud's Bitters garnish. Next, a creamy lime sip with hints of orchard fruit sailed into rum, apricot, clove, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvPIjQx4YordhirEl3jQgKACwvvb2pQWjiYpgNB7rshZrOkMVE-0MHWg4PXVmRjrnAeondfZBRzOMAoRXP9kH0Y7_D2cVGp8Uww-VpqinRifiA0QQMXohVAshuTK0XSp5RwpdNtjKn9PYjjFHQ3794cHS_2_iP4f94X2riMi7x93yTxfyFHol0GpBtRC7/s320/aproposbarbados_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvPIjQx4YordhirEl3jQgKACwvvb2pQWjiYpgNB7rshZrOkMVE-0MHWg4PXVmRjrnAeondfZBRzOMAoRXP9kH0Y7_D2cVGp8Uww-VpqinRifiA0QQMXohVAshuTK0XSp5RwpdNtjKn9PYjjFHQ3794cHS_2_iP4f94X2riMi7x93yTxfyFHol0GpBtRC7/s800/aproposbarbados_ig400.jpg", "comment_count": 0 }, { "title": "castle garden", "url": "https://cocktailvirgin.blogspot.com/2024/05/castle-garden.html", "published": "2024-05-29T08:00:00.035-04:00", "updated": "2024-05-29T08:00:00.236-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Manhatta", "year": 2018 }, "categories": [ "benedictine", "bitters (Angostura)", "gin", "honey", "lemon juice" ], "ingredients": [ "1 1/2 oz Beefeater Gin", "3/4 oz Lemon Juice", "1/2 oz Benedictine", "1/2 oz Honey Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Beefeater Gin\n3/4 oz Lemon Juice\n1/2 oz Benedictine\n1/2 oz Honey Syrup\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I ventured back to the online recipe flashcards from Manhatta in New York City, and I spotted the Castle Gardens that I then tracked down to a September 2018 photo on\nYelp\n. The flashcard described how \"Castle Garden is the former name of what we know as Battery Park in the late 1800s. It was the site where many people first stepped foot on U.S. soil.\" The combination of lemon, honey, and Benedictine was one that I used with success in the dry vermouth-based aperitif\nFrench Film\nand enjoyed in the applejack-based\nFecamp 500\nand Bourbon-based\nBail Out\n. In the glass, the Castle Island donated a pine and herbal bouquet to the nose. Next, lemon and honey on the sip led to juniper, herbal, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeOKJVI8UHFujmshIkW8J79Mbf_H_051025cMmebWp1pNFd8Vc9srmfdrcK9WT8AIsbZT7t0hCSjpSwFdFs0awE0aspMtfVvoZcTjPjHxilda3c0b3__foBa8mza71tKup85eLE6AY3fQwwW3DCA-5Qwfqe1EUG95bG2ffErO3cRyWUXaOGacB_bbNr7q/s320/castlegarden_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeOKJVI8UHFujmshIkW8J79Mbf_H_051025cMmebWp1pNFd8Vc9srmfdrcK9WT8AIsbZT7t0hCSjpSwFdFs0awE0aspMtfVvoZcTjPjHxilda3c0b3__foBa8mza71tKup85eLE6AY3fQwwW3DCA-5Qwfqe1EUG95bG2ffErO3cRyWUXaOGacB_bbNr7q/s800/castlegarden_ig400.jpg", "comment_count": 0 }, { "title": "pyre of minerva", "url": "https://cocktailvirgin.blogspot.com/2024/05/pyre-of-minerva.html", "published": "2024-05-30T08:00:00.018-04:00", "updated": "2024-05-30T08:00:00.245-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jacob Mentel", "source": "Wormwood", "year": null }, "categories": [ "bitters (orange)", "falernum", "fernet-branca", "scotch" ], "ingredients": [ "2 oz Laphroaig 10 Year Scotch", "3/8 oz Velvet Falernum", "3/8 oz Fernet Branca", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "2 oz Laphroaig 10 Year Scotch\n3/8 oz Velvet Falernum\n3/8 oz Fernet Branca\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Thursdays ago, I was perusing an online recipe flashcard set for Polite Provisions when I spotted the Pyre of Minerva. I then realized that Jacob Mentel had posted it in a\ncomment\non my blog after I mentioned that I had been looking for a recipe that he alluded to on a\nBartender At Large\nepisode, and when I could not find it, I made a similar drink that I found on\nKindred Cocktails\ncalled the\nVelvet Smoking Jacket\nwith mezcal. The drink that Jacob based it on at Wormwood in San Diego was a less bitter one called Fatherly Advice as an Old Fashioned of 2 ounces of Laphroaig sweetened by a half ounce of falernum. Once prepared, the Pyre of Minerva lit up with lemon, peat smoke, and bitter herbal aromas. Next, a semi-sweet sip with a hint of caramel ignited into smoky Scotch, minty, herbal, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_igJHY_HXPckNliQyDBvl7SLVGd15_oaLnVRyBO3ctjLsYXDWMe0_g8rNGV3_hr8h5UP3GhdKkguD4joYADJvdPpOajtCjvwhmxnQ9kw56F_Xb0QUB-rongBfUMsj1v4HpPedLhMVX6gnlneSdmuVLNZ5Fwisky1154TFMJ4du8ShSr8KZDv_s13iPyYr/s320/pyreminerva_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_igJHY_HXPckNliQyDBvl7SLVGd15_oaLnVRyBO3ctjLsYXDWMe0_g8rNGV3_hr8h5UP3GhdKkguD4joYADJvdPpOajtCjvwhmxnQ9kw56F_Xb0QUB-rongBfUMsj1v4HpPedLhMVX6gnlneSdmuVLNZ5Fwisky1154TFMJ4du8ShSr8KZDv_s13iPyYr/s800/pyreminerva_ig400.jpg", "comment_count": 0 }, { "title": "mr. hyde", "url": "https://cocktailvirgin.blogspot.com/2024/05/mr-hyde.html", "published": "2024-05-31T08:00:00.038-04:00", "updated": "2024-05-31T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Kyle Davidson", "source": "The Violet Hour", "year": 2010 }, "categories": [ "amaro", "bitters (Angostura)", "cynar", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "1 oz Amaro Nardini", "1 oz Cynar", "3/4 oz Sweet Vermouth (Cocchi)", "1/8 oz Demerara Syrup", "1 Strawberry", "1 sprig Mint", "1 dash Angostura Bitters" ], "instructions": "Muddle the strawberry, add the rest of the ingredients, shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an additional mint sprig.", "body_text": "1 oz Amaro Nardini\n1 oz Cynar\n3/4 oz Sweet Vermouth (Cocchi)\n1/8 oz Demerara Syrup\n1 Strawberry\n1 sprig Mint\n1 dash Angostura Bitters\nMuddle the strawberry, add the rest of the ingredients, shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an additional mint sprig.\nTwo Fridays ago, I was listening to Vinepair's\nCocktail College\nwhere host Tim McKirdy was interviewing Kyle Davidson about the\nArt of Choke\nthat he created at the Violet Hour in Chicago, and Kyle mentioned his user name of 'Sasquatch' on the\nKindred Cocktails\ndatabase. There, I found the Mr. Hyde that Kyle created at the Violet Hour and had uploaded to the database himself in 2010. In the glass, Mr. Hyde donated a strawberry and mint aroma. Next, caramel, berry, and grape notes on the sip transformed into herbal flavors melding into a dry strawberry one on the swallow with a mint finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbKlK4vXPyXrwAgM0jDt_lJMpeP5nFLDSEasxPwt_IFQ8Nux0PvJKCh30NC6XPbdecI4QYTOz-FdDu6NcatK5TuMUR9NSJzjRenl5gswsIiMq1IcVYaxONGDn9nEFg2sjK2DQxpcdm-q1f-I0_Kyd-cbAqBJNmyy8Svn7Iy_m709TX2u2JFPKZ1gB1E-7/s320/mrhyde_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbKlK4vXPyXrwAgM0jDt_lJMpeP5nFLDSEasxPwt_IFQ8Nux0PvJKCh30NC6XPbdecI4QYTOz-FdDu6NcatK5TuMUR9NSJzjRenl5gswsIiMq1IcVYaxONGDn9nEFg2sjK2DQxpcdm-q1f-I0_Kyd-cbAqBJNmyy8Svn7Iy_m709TX2u2JFPKZ1gB1E-7/s800/mrhyde_ig400.jpg", "comment_count": 0 }, { "title": "sorcerer's apprentice", "url": "https://cocktailvirgin.blogspot.com/2024/06/sorcerers-apprentice.html", "published": "2024-06-01T08:00:00.041-04:00", "updated": "2024-06-01T08:00:00.174-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Aaron Zieske", "source": "Polite Provisions", "year": 2015 }, "categories": [ "bitters (aromatic)", "scotch", "sherry", "walnut liqueur" ], "ingredients": [ "2 oz Blended Scotch (Famous Grouse Smoky Black)", "1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Nocino (Russo)", "2 dash DeGroff's Pimento Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Blended Scotch (Famous Grouse Smoky Black)\n1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Nocino (Russo)\n2 dash DeGroff's Pimento Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays ago, I found an online set of recipe flashcards for Polite Provisions in San Diego, and I landed on the Sorcerer's Apprentice that reminded me of the\nJuglans Regia\nwith the Scotch, sherry, and walnut liqueur combination.\nEater\nin 2015 attributed this cocktail to bartender Aaron Zieske in an article about Christmas drinks across San Diego. In the glass, the Sorcerer's Apprentice welcomed the nose with an orange and nutty bouquet. Next, a semi-dry grape sip conjured up Scotch, raisin, and walnut flavors on the swallow with an allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLmps0DwnNi8VGd6Svg95T9Q5qlbTzB9PAy-ffrxdFRp_7zKDnMLIiO8wftn51FCbS4Fnvo5tVz02Dl6MGeZXZtXF2nG-z5CLJiR2YKou_J-chmd2zVZ4D-_3WwaEeIFec7R3sJzhPv9toEq4m58Pmu_6w1ViVtBaQcJotdQEa7CQCzw9JwRgv3OxevKs/s320/sorcerersapprentice_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLmps0DwnNi8VGd6Svg95T9Q5qlbTzB9PAy-ffrxdFRp_7zKDnMLIiO8wftn51FCbS4Fnvo5tVz02Dl6MGeZXZtXF2nG-z5CLJiR2YKou_J-chmd2zVZ4D-_3WwaEeIFec7R3sJzhPv9toEq4m58Pmu_6w1ViVtBaQcJotdQEa7CQCzw9JwRgv3OxevKs/s800/sorcerersapprentice_ig400.jpg", "comment_count": 0 }, { "title": "doctor's orders", "url": "https://cocktailvirgin.blogspot.com/2024/06/doctors-orders.html", "published": "2024-06-02T08:00:00.037-04:00", "updated": "2024-06-02T08:00:00.344-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": 2019 }, "categories": [ "apricot liqueur", "honey", "lemon juice", "swedish punsch", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Redemption Rye (Templeton)", "3/4 oz Honey Syrup (1:1)", "1/2 oz Lemon Juice", "1/4 oz Apricot Liqueur (Rothman & Winter)", "1/8 oz Swedish Punsch (Kronan)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Redemption Rye (Templeton)\n3/4 oz Honey Syrup (1:1)\n1/2 oz Lemon Juice\n1/4 oz Apricot Liqueur (Rothman & Winter)\n1/8 oz Swedish Punsch (Kronan)\nShake with ice and strain into a coupe glass.\nTwo Sundays ago, I returned to the collection of Eastern Standard recipes that I was gifted, and I landed on the Doctor's Orders. This was different from the Dead Rabbit's\nDoctor's Orders\nand more akin to a Gold Rush with added flavor complexity of the Swedish punsch-apricot liqueur combination that I learned about in a\nHavana Cocktail\nvariation and utilized in the\nTainted Love\nat Loyal Nine. I was able to find a\nGoogleMaps\nmenu photo from July 2019, and the subtitle was \"Old world remedy\". In the glass, the Doctor's Orders prescribed a rye, honey, and apricot aroma. Next, lemon, honey, and orchard fruit notes on the sip were followed up by rye, tea tannin, and dry spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSajbNgKOAcU-053Q9s4E5uIvFqe20trT83RcXruEQ5yTQB4dq5a0jfNQdyoP3SJIAUgSpfoiIc_P9hAxpaANnmJ8xlhH2gQVssRJGYPF6jqusjUPwUKwloSLJheQd-h0JIw10ibGzf0lIK1gMCCdGPtd_SYgbYoE0WKJy55tlWq5nQjzu8bdwcT8uZli6/s320/doctorsorders_eskd_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSajbNgKOAcU-053Q9s4E5uIvFqe20trT83RcXruEQ5yTQB4dq5a0jfNQdyoP3SJIAUgSpfoiIc_P9hAxpaANnmJ8xlhH2gQVssRJGYPF6jqusjUPwUKwloSLJheQd-h0JIw10ibGzf0lIK1gMCCdGPtd_SYgbYoE0WKJy55tlWq5nQjzu8bdwcT8uZli6/s800/doctorsorders_eskd_ig400.jpg", "comment_count": 0 }, { "title": "sabotage", "url": "https://cocktailvirgin.blogspot.com/2024/06/sabotage.html", "published": "2024-06-03T08:00:00.032-04:00", "updated": "2024-05-28T18:05:33.503-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "chartreuse (yellow)", "cynar", "mezcal", "rum (white)" ], "ingredients": [ "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Rhum Agricole Blanc (Rhum JM 100°)", "1/2 oz Yellow Chartreuse", "1/2 oz Amaro Montenegro", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with orange oils from a twist.", "body_text": "3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Rhum Agricole Blanc (Rhum JM 100°)\n1/2 oz Yellow Chartreuse\n1/2 oz Amaro Montenegro\n1/2 oz Cynar\nStir with ice, strain into an old fashioned glass, and garnish with orange oils from a twist.\nTwo Mondays ago, I attended a Calvados event at Equal Measure. Before the event began, beverage director Jackson Cannon came over and mentioned that last night at Eastern Standard next door, there was a request for the\nEspionage\nthat was created there in 2012. When the staff was unsure of the recipe, they found it here on this blog and were able to fulfill the request. Later that night, I decided to riff on the Espionage which had a quinoa vodka base to create the Sabotage with the mezcal-rhum agricole combination that worked well for me in the\nMiracles Take Longer\nand the\nUp Jumped the Devil\n. In the glass, the Sabotage started off with an orange, grassy funk, and smoke-filled nose. Next, caramel and orange notes on the sip slid into vegetal, herbal, pine, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4XG7L8-8DGJILl-CJb4lAmVF0UqNqdaKWkNMQzB6lu5IfoxHJM8-piWg0GMuFJmRyzYFXl4CDqrLyW8mg0HwsM-WdWcmqFv_XpmwDZmMZmt8Vxx9YmDEVp1xwhkqry9LORaQUPwZ0Op4PhItLjFtx3pXEdvJThu6b9Tho2OpNu47MRW80bPbVGeBmvi1/s320/sabotage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4XG7L8-8DGJILl-CJb4lAmVF0UqNqdaKWkNMQzB6lu5IfoxHJM8-piWg0GMuFJmRyzYFXl4CDqrLyW8mg0HwsM-WdWcmqFv_XpmwDZmMZmt8Vxx9YmDEVp1xwhkqry9LORaQUPwZ0Op4PhItLjFtx3pXEdvJThu6b9Tho2OpNu47MRW80bPbVGeBmvi1/s800/sabotage_ig400.jpg", "comment_count": 0 }, { "title": "mahogany hall", "url": "https://cocktailvirgin.blogspot.com/2024/06/mahogany-hall.html", "published": "2024-06-04T08:00:00.047-04:00", "updated": "2024-05-28T18:18:07.323-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2013 }, "categories": [ "cynar", "rum", "sherry", "whiskey" ], "ingredients": [ "1 oz Redbreast Irish Whiskey (Teeling Small Batch)", "1 oz Appleton Rum (Appleton Signature)", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.", "body_text": "1 oz Redbreast Irish Whiskey (Teeling Small Batch)\n1 oz Appleton Rum (Appleton Signature)\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Cynar\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.\nTwo Tuesdays prior, I was searching the\nKindredCocktails\ndatabase when I spied the Mahogany Hall by New York City bartender Rafa Garcia Febles in 2013. The combination reminded me of Jackson Cannon's\nGoodnight Irene\nbut with a split base that included rum. Rafa named this after a famous bordello in old New Orleans' Storyville that was owned by Lulu White who I paid tribute to in my Tales of the Cocktail Martini contest submission the\nDiamond Queen\n. Once prepared, the Mahogany Hall seduced the nose with woody spice, slightly raisin-like grape, and light molasses aromas. Next, grape and caramel notes mingled on the sip, and the swallow transacted with whiskey, rum, dried dark fruit, and funky herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LCC5ZFuaiwDuhJso6vJFsDntvLyDrDHuG3wppT4PXGM4SR_lA9kecOlI8zfL_e5iZ8Sm2RN1wPtLIXMtPIWDbpZI0N_qdwjvgAObqy9d4OJWAdplLcOAoLDSZBQNyx-DojiYEuP6IzYR1ksi-9IkCHi2BKziCPrLh5pqNHbPtknp_VsSmKl-_SJJ5ZQK/s320/mahoganyhall_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LCC5ZFuaiwDuhJso6vJFsDntvLyDrDHuG3wppT4PXGM4SR_lA9kecOlI8zfL_e5iZ8Sm2RN1wPtLIXMtPIWDbpZI0N_qdwjvgAObqy9d4OJWAdplLcOAoLDSZBQNyx-DojiYEuP6IzYR1ksi-9IkCHi2BKziCPrLh5pqNHbPtknp_VsSmKl-_SJJ5ZQK/s800/mahoganyhall_ig400.jpg", "comment_count": 0 }, { "title": "ironbound", "url": "https://cocktailvirgin.blogspot.com/2024/06/ironbound.html", "published": "2024-06-05T08:00:00.044-04:00", "updated": "2024-05-28T18:32:03.294-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Mayur Subbaro", "source": "Difford's Guide", "year": null }, "categories": [ "applejack", "benedictine", "bitters (Peychaud's)", "cachaça", "simple syrup" ], "ingredients": [ "1 oz Cachaça (Avua Balsamo)", "1 oz Laird's Bonded Applejack", "1/2 oz Benedictine", "1/6 oz 2:1 Demerara Syrup (1/4 oz 1:1)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 oz Cachaça (Avua Balsamo)\n1 oz Laird's Bonded Applejack\n1/2 oz Benedictine\n1/6 oz 2:1 Demerara Syrup (1/4 oz 1:1)\n2 dash Peychaud's Bitters\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.\nTwo Wednesdays ago, I decided to make a drink called the Ironbound that I had spotted on a friend's\nInstagram\npost. The recipe was crafted by Mayur Subbaro who I first learned of when he collaborated with Avery and Janet Glasser of the Bittermens to open up Amor y Amaro in Manhattan back in 2011, and I was able to track down a potential source on\nDifford's Guide\n. Cachaça and apple brandy have worked together before in the\nLowest Branch\nand\nFantastic Fizz\n, so it seemed like a win here especially with the Benedictine as a binding agent similar to in the\nShruff's End\n. Once stirred and strained, the Ironbound opened up with a lemon, apple, and wood bouquet. Next, a slightly caramel sip grew into funky cachaça, apple, herbal, spicy wood, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjbkx573EpIz_Ep6WJOEnP3br1GiSOJnsphUnf6iNsvS9tAmbjhGly-cOjrTohQ8ruNmkwUQ2sKvjvKvNLVN6y1oMDOcuifXInsD1tvCieN9cyPxnxV0XzJrRfVi2M-hWG5gGDqQvYd7Q-e8r9esvXGsR0RK55wbd4nba-dPfEvQckkoKUp3SVsjBlS-M/s320/ironbound_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjbkx573EpIz_Ep6WJOEnP3br1GiSOJnsphUnf6iNsvS9tAmbjhGly-cOjrTohQ8ruNmkwUQ2sKvjvKvNLVN6y1oMDOcuifXInsD1tvCieN9cyPxnxV0XzJrRfVi2M-hWG5gGDqQvYd7Q-e8r9esvXGsR0RK55wbd4nba-dPfEvQckkoKUp3SVsjBlS-M/s800/ironbound_ig400.jpg", "comment_count": 0 }, { "title": "fernet cocktail", "url": "https://cocktailvirgin.blogspot.com/2024/06/fernet-cocktail.html", "published": "2024-06-06T08:00:00.075-04:00", "updated": "2024-05-28T19:00:15.219-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "bitters (orange)", "fernet-branca", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "2 oz Michter's Rye (Old Overholt 86°)", "1/2 oz Punt e Mes", "1/2 oz Fernet Branca", "1 dash Fee's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "2 oz Michter's Rye (Old Overholt 86°)\n1/2 oz Punt e Mes\n1/2 oz Fernet Branca\n1 dash Fee's Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nWhen I was speaking with Jackson Cannon before the Calvados event two Mondays ago at Eastern Standard, we began to talk about strange drink requests and strange cocktails. After I mentioned the\nSputnik\nthat I made twice for folks at Drink which elongated Fernet Branca with vodka in a Sour format, he countered with the Fernet Cocktail created at Eastern Standard a few years ago. The earliest Fernet Cocktail that I had tried was the\none\nin\nLouis' Mixed Drinks\nfrom 1906 with sweet vermouth and curaçao. The drink with the best connection in my head is the Fernet Cocktail in Robert Vermeire's 1922 book before it later got renamed the Toronto, and many have spotted the one in the 1930\nSavoy Cocktail Book\nof gin, sweet vermouth, and Fernet Branca (more Fernet and less vermouth than a Hanky Panky from that same tome). The Eastern Standard one that I was able to get the exact proportions from my recipe collection that I was sent was more akin to a\nRed Hook\nor\nGreen Point\nwith Fernet as the liqueur instead of Maraschino or Yellow Chartreuse, respectively. Once mixed, this modern Fernet Cocktail showcased an orange, grape, and menthol aroma. Next, caramel and grape on the sip progressed into rye, herbal, and minty menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahdvjOkrb9PHCzUSWR2Cz1xUlvAoRlLv0cFFlAeHjy2VqI5f8q9HF_fVG8l9XKkV5L0Zv84_AjzS299f7zAe_HtowZozBWLkjetEA0Uk7swBwPGWBaqJtLgbaMWScgYxB4sDjIUy1D6xbPy-pAZU59ZVAg24e2eI78Z6d8gao824Y3-wtv4EGChyphenhyphenFfnPx/s320/fernetcocktail__eskd_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahdvjOkrb9PHCzUSWR2Cz1xUlvAoRlLv0cFFlAeHjy2VqI5f8q9HF_fVG8l9XKkV5L0Zv84_AjzS299f7zAe_HtowZozBWLkjetEA0Uk7swBwPGWBaqJtLgbaMWScgYxB4sDjIUy1D6xbPy-pAZU59ZVAg24e2eI78Z6d8gao824Y3-wtv4EGChyphenhyphenFfnPx/s800/fernetcocktail__eskd_ig400.jpg", "comment_count": 0 }, { "title": "so on and so forth", "url": "https://cocktailvirgin.blogspot.com/2024/06/so-on-and-so-forth.html", "published": "2024-06-07T08:00:00.029-04:00", "updated": "2024-06-06T16:22:25.620-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "The Patterson House", "year": null }, "categories": [ "amaro", "bitters (other)", "creme de banane", "lime juice", "rum (white)" ], "ingredients": [ "1/2 oz Plantation 3 Star White Rum (Hamilton's White Stache)", "1/2 oz Paranubes Rum (Uruapan Charanda)", "1 oz Giffard Banana (Tempus Fugit)", "1 oz Pasubio Vino Amaro", "1 oz Lime Juice", "1 dash Bittercube Bolivar Bitters (Bittercube Trinity)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a floated lime wheel.", "body_text": "1/2 oz Plantation 3 Star White Rum (Hamilton's White Stache)\n1/2 oz Paranubes Rum (Uruapan Charanda)\n1 oz Giffard Banana (Tempus Fugit)\n1 oz Pasubio Vino Amaro\n1 oz Lime Juice\n1 dash Bittercube Bolivar Bitters (Bittercube Trinity)\nShake with ice, strain into a coupe, and garnish with a floated lime wheel.\nTwo Thursdays ago, I returned to the online recipe flashcard sets for the Patterson House in Nashville and came across the Banana Daiquiri of sorts called the So On and So Forth. With a high ester Mexican rum and some blueberry amaro in the mix, I was sold. In the glass, the drink proffered lime, blueberry, and banana aromas. Next, lime and caramel notes on the sip flowed into funky rum, blueberry, and bitter banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwZ4BNzK3bfgaaHxyxotzOhSKwp6AQUjz_tuFKqlqJfXEW7LXd6OKyTTGGSP1HI4Ew5C3Zg56m8ytF88Bq-Vv6qcQGWqs5_W6Yo6n4HH4C5BnDSWfZ7SFK8P_V2TP4VLDqDOuemA1f_vh5B-1ivvO_6kv4HHZ87KPfmi5QZRIqKDpTP8nFTfl2UTNBag0/s320/soonandsoforth_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwZ4BNzK3bfgaaHxyxotzOhSKwp6AQUjz_tuFKqlqJfXEW7LXd6OKyTTGGSP1HI4Ew5C3Zg56m8ytF88Bq-Vv6qcQGWqs5_W6Yo6n4HH4C5BnDSWfZ7SFK8P_V2TP4VLDqDOuemA1f_vh5B-1ivvO_6kv4HHZ87KPfmi5QZRIqKDpTP8nFTfl2UTNBag0/s800/soonandsoforth_ig400.jpg", "comment_count": 0 }, { "title": "party line", "url": "https://cocktailvirgin.blogspot.com/2024/06/party-line.html", "published": "2024-06-08T08:00:00.024-04:00", "updated": "2024-06-07T13:47:43.968-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jacob Grier", "source": "Barra", "year": null }, "categories": [ "campari", "chartreuse (yellow)", "honey", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Olmeca Altos Blanco)", "1 oz Lime Juice", "1/2 oz Campari", "1/2 oz Honey Syrup", "1/4 oz Yellow Chartreuse" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Tequila (Olmeca Altos Blanco)\n1 oz Lime Juice\n1/2 oz Campari\n1/2 oz Honey Syrup\n1/4 oz Yellow Chartreuse\nShake with ice and strain into a coupe glass.\nTwo Saturdays ago, I reached for the\nRaising the Bar\nbook by Jacob Grier and Brett Adams and spied the Party Line. The recipe was created by author Jacob Grier for a guest bartending event at the Latin American bartending convention Barra in Mexico City. In the glass, the Party Line broadcasted a vegetal, lime, and mineral nose. Next, a honey and lime sip slid into tequila, bitter orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qSVQFNNntFAMvRVRJrEU1INdnFu8y6zxkMjJPk0vEcU0OOuq7LMfYpZbb5AzZxNnLRxmBzvRPtWFd0M1VdynKPbgKEBAcDZtPnKKz-rYRuIE2Jl0w0M_XZuSDgobIs_S-4on5wKBI0sGFhn1nzw9qp8JFi_gPTN0XySMnFh8eTld2ktLZ2HZhHAwxssj/s320/partyline_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qSVQFNNntFAMvRVRJrEU1INdnFu8y6zxkMjJPk0vEcU0OOuq7LMfYpZbb5AzZxNnLRxmBzvRPtWFd0M1VdynKPbgKEBAcDZtPnKKz-rYRuIE2Jl0w0M_XZuSDgobIs_S-4on5wKBI0sGFhn1nzw9qp8JFi_gPTN0XySMnFh8eTld2ktLZ2HZhHAwxssj/s800/partyline_ig400.jpg", "comment_count": 0 }, { "title": "el rosario", "url": "https://cocktailvirgin.blogspot.com/2024/06/el-rosario.html", "published": "2024-06-09T08:00:00.033-04:00", "updated": "2024-06-07T14:01:41.053-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Paper Plane", "year": 2014 }, "categories": [ "cachaça", "fernet-branca", "honey", "lime juice" ], "ingredients": [ "1 1/2 oz Novo Fogo Cachaça (Novo Fogo Bar Strength)", "1/2 oz Fernet Branca", "1/2 oz Honey Syrup", "1/2 oz Lime Juice", "5 leaf Mint", "1 pinch Black Pepper (2 cracks)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a mint leaf.", "body_text": "1 1/2 oz Novo Fogo Cachaça (Novo Fogo Bar Strength)\n1/2 oz Fernet Branca\n1/2 oz Honey Syrup\n1/2 oz Lime Juice\n5 leaf Mint\n1 pinch Black Pepper (2 cracks)\nShake with ice, strain into a coupe glass, and garnish with a mint leaf.\nTwo Sundays ago, I returned to online recipe flashcards for the Paper Plane near Atlanta and became intrigued by El Rosario from their April 2014 menu. Fernet and cachaça have partnered well before in recipes like the\nPencil Thin Mustache\nand\nMacunaima\n, so I was game to give it a whirl. In the glass, El Rosario welcomed the senses with a mint, menthol, and grassy bouquet. Next, caramel, lime, and honey notes on the sip elevated into funky rum, mint, herbal, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpUojoPpQ5mr6e7pejgj1Q6opFB-UKHqoeiSfRVZY025cd0_tZWZLwhFK3E_BJLBQhNls5CWmlq4bNLGic5dSP4Pu5RAbttkxdRHaafFz8CaelS0KdcPp2XDTtIjSFO2GseoreVaidBSDpZXm4IHp-1NFRs-hKGylegg05BV8yszJpxnVsCDxmG4x4ll0/s320/elrosario_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpUojoPpQ5mr6e7pejgj1Q6opFB-UKHqoeiSfRVZY025cd0_tZWZLwhFK3E_BJLBQhNls5CWmlq4bNLGic5dSP4Pu5RAbttkxdRHaafFz8CaelS0KdcPp2XDTtIjSFO2GseoreVaidBSDpZXm4IHp-1NFRs-hKGylegg05BV8yszJpxnVsCDxmG4x4ll0/s800/elrosario_ig400.jpg", "comment_count": 0 }, { "title": "sparrow", "url": "https://cocktailvirgin.blogspot.com/2024/06/sparrow.html", "published": "2024-06-10T08:00:00.038-04:00", "updated": "2024-06-10T08:00:00.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Michael MacIlroy", "source": "Attaboy", "year": null }, "categories": [ "amaro", "applejack", "grenadine", "lime juice" ], "ingredients": [ "3/4 oz Laird's Applejack (Laird's Bonded)", "3/4 oz Amaro Nardini", "3/4 oz Grenadine", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "3/4 oz Laird's Applejack (Laird's Bonded)\n3/4 oz Amaro Nardini\n3/4 oz Grenadine\n3/4 oz Lime Juice\nShake with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Mondays prior, I was perusing a collection of Attaboy-related online recipe flashcards, when I came across the Sparrow that was different from Cook & Brown's\nSparrow\nand Death & Co.'s\nLittle Sparrow\n. This one was described as Michael MacIlroy's opposite\nPaper Plane\n, so it coaxed me in. Here in the glass, the Sparrow flitted to the nose with orange, apple, berry, and herbal aromas. Next, a lime, caramel, and berry sip perched on top of apple, bitter herbal, and pomegrate flavors on the swallow. Instead of a Paper Plane, it was more akin to a embittered\nJack Rose\nor perhaps a Jack Rose crossed with a\nPay Day\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjyi9k_Nx7NuBMwqsQIyFZ6_zOKuySNE2ACNjqViKRyTaBF5kmMzUeiB1Yq6cEnL_lWhnUySgIVcQgsQy1RX_ddPaarM_qe5WZ4wji9tnc28y7sPappdFpqElFWslsaXsRH4pzgjAS5hoa8ZW2qKeJPmspxRyxfAAQcxWBD58zo5XUw5V-X58Agq2mrNu/s320/sparrow_jun24_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjyi9k_Nx7NuBMwqsQIyFZ6_zOKuySNE2ACNjqViKRyTaBF5kmMzUeiB1Yq6cEnL_lWhnUySgIVcQgsQy1RX_ddPaarM_qe5WZ4wji9tnc28y7sPappdFpqElFWslsaXsRH4pzgjAS5hoa8ZW2qKeJPmspxRyxfAAQcxWBD58zo5XUw5V-X58Agq2mrNu/s800/sparrow_jun24_ig400.jpg", "comment_count": 0 }, { "title": "four corners", "url": "https://cocktailvirgin.blogspot.com/2024/06/four-corners.html", "published": "2024-06-11T08:00:00.044-04:00", "updated": "2024-06-11T08:00:00.144-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2017 }, "categories": [ "absinthe", "aperol", "applejack", "cointreau", "lemon juice" ], "ingredients": [ "3/4 oz Applejack (Laird's Bonded)", "3/4 oz Combier (Cointreau)", "3/4 oz Aperol", "3/4 oz Lemon Juice", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lemon twist (orange twist).", "body_text": "3/4 oz Applejack (Laird's Bonded)\n3/4 oz Combier (Cointreau)\n3/4 oz Aperol\n3/4 oz Lemon Juice\n1 dash Absinthe (12 drop St. George)\nShake with ice, strain into a coupe glass, and garnish with a lemon twist (orange twist).\nTwo Tuesdays ago, I was skimming an online set of Sasha Petraske-related recipe flashcards when I found the Four Corners. I then checked the\nBartender's Choice\napp and uncovered that it was crafted by Brandon Bramhall at Nashville's Attaboy in 2017. The app lacked the absinthe aspect, but I included the Corpse Reviver #2 accent from the flashcard. Moreover, with the absinthe, it reminded me of Scott Holliday's\nJohnny Jump Up\nwhich had Cocchi Americano instead of the Four Corners' Aperol. In the glass, the Four Corners displayed an orange, apple, and licorice nose. Next, lemon, orange, and rhubarb notes on the sip ended on apple, creamy orange, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOZsOo6dQ09JGB0b7Ig9dDPim9LNueTawiziSfB4MSH9OaorB4GmhvxHzusIlnhUpX-zLN7mF0k0ccW6r4ZPnQJWraODqBgEZnH7ndNagp7LYG0tSj0ApGNlYWkxEn6Hp2-nbm7GLd2luNPw_Zrua2hmtrzqqxjDL7wlpNq9OkykhAOQZV7twnqqEpwMh/s320/fourconers_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOZsOo6dQ09JGB0b7Ig9dDPim9LNueTawiziSfB4MSH9OaorB4GmhvxHzusIlnhUpX-zLN7mF0k0ccW6r4ZPnQJWraODqBgEZnH7ndNagp7LYG0tSj0ApGNlYWkxEn6Hp2-nbm7GLd2luNPw_Zrua2hmtrzqqxjDL7wlpNq9OkykhAOQZV7twnqqEpwMh/s800/fourconers_ig400.jpg", "comment_count": 0 }, { "title": "cocktail 44", "url": "https://cocktailvirgin.blogspot.com/2024/06/cocktail-44.html", "published": "2024-06-12T08:00:00.034-04:00", "updated": "2024-06-12T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul Calvert", "source": "Imbibe Magazine", "year": 2013 }, "categories": [ "aperol", "bitters (Angostura)", "cachaça", "curacao", "grenadine", "punt e mes" ], "ingredients": [ "1 1/2 oz Aged Novo Fogo Cachaça (Cachaça Salinas Umbarana)", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Punt e Mes", "1/2 oz Aperol", "1/8 oz Grenadine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Aged Novo Fogo Cachaça (Cachaça Salinas Umbarana)\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Punt e Mes\n1/2 oz Aperol\n1/8 oz Grenadine\n2 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I revisited online recipe flashcards from the Paper Plane in Decatur, Georgia, and I landed on the Cocktail 44 as an intriguing stirred cachaça cocktail. I then confirmed the recipe in an April 2013\nImbibe Magazine\narticle which identified the creator as bartender Paul Calvert. The orange liqueur, Punt e Mes, and grenadine components reminded me of Eastern Standard's\nCoup d'État\n, but the recipes were completely different. In the glass, the Cocktail 44 began with an orange, woody, and grassy funk of a nose. Next, grape and orange notes on the sip fled into funky cachaça, cinnamon-like spice, and bitter-herbal orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbbWh4enESBGNs78NR1sxV8tubkA0VHf_B-vxJdZUTBNBtOzgG4X_ILzCgB4DDQYTlwqnGODhwCc-NBtpfkhoAqUQcRvjP-LDdF2gITpLiz4Y9vzhjhqF2FRijAEBqE3TGvKgkrt-ofkDhSO9kTTYiXHa8d6MH_18lPYy-a7eN19bzQgXKitC87ojKyAH/s320/cocktail44_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbbWh4enESBGNs78NR1sxV8tubkA0VHf_B-vxJdZUTBNBtOzgG4X_ILzCgB4DDQYTlwqnGODhwCc-NBtpfkhoAqUQcRvjP-LDdF2gITpLiz4Y9vzhjhqF2FRijAEBqE3TGvKgkrt-ofkDhSO9kTTYiXHa8d6MH_18lPYy-a7eN19bzQgXKitC87ojKyAH/s800/cocktail44_ig400.jpg", "comment_count": 0 }, { "title": "continual risk", "url": "https://cocktailvirgin.blogspot.com/2024/06/continual-risk.html", "published": "2024-06-13T08:00:00.025-04:00", "updated": "2024-06-13T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Patterson House", "year": 2022 }, "categories": [ "absinthe", "amaro", "bitters (Angostura)", "creme de peche", "gin", "malört" ], "ingredients": [ "1 1/2 oz Bar Hill Tom Cat Old Tom Gin", "1 oz Cardamaro", "1 oz Bittermens Baska Snaps Malört (Jeppson's)", "1/4 oz Merlet Crème de Peche (Mathilde)", "6 drop Angostura Bitters", "3 drop Absinthe (Copper & Kings)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Bar Hill Tom Cat Old Tom Gin\n1 oz Cardamaro\n1 oz Bittermens Baska Snaps Malört (Jeppson's)\n1/4 oz Merlet Crème de Peche (Mathilde)\n6 drop Angostura Bitters\n3 drop Absinthe (Copper & Kings)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nFor a libation two Thursdays prior, I went back to the collection of online recipe flashcards for the Patterson House in Nashville. There, I selected the embittered gin drink called the Continual Risk that I was able to spot on a\nYelp\nmenu photo from October 2022. The combination of malört and peach liqueur reminded me of the\nBjorn Supremacy\n, but this went in a somewhat different direction. Once prepared, the Continual Risk showcased an orange, peach, and herbal bouquet. Next, a grape-driven sip welcomed gin, bitter, herbal, and peach flavors on the swallow with a lingering honey and wormwood finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2ORKJmkulATaaHOcjBfmMwYjWy0tfC_HIaXp7UeGYKdhfjmYORBZS9PQX78hXLxtMMXr7DKDJfOTDH6ArHExsYKcgJcUHe3NKEa_vy7QMaTe3VQmt3P2qwoMHSbQ7JXFvBM8FEIe7_GiRSiE93qbXP4NCfjZ94GFMwRX9_VTCsJyV7o80yU217kJYpu8/s320/continualrisk_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2ORKJmkulATaaHOcjBfmMwYjWy0tfC_HIaXp7UeGYKdhfjmYORBZS9PQX78hXLxtMMXr7DKDJfOTDH6ArHExsYKcgJcUHe3NKEa_vy7QMaTe3VQmt3P2qwoMHSbQ7JXFvBM8FEIe7_GiRSiE93qbXP4NCfjZ94GFMwRX9_VTCsJyV7o80yU217kJYpu8/s800/continualrisk_ig400.jpg", "comment_count": 0 }, { "title": "princess peach daiquiri", "url": "https://cocktailvirgin.blogspot.com/2024/06/princess-peach-daiquiri.html", "published": "2024-06-14T08:00:00.040-04:00", "updated": "2024-06-14T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Gabriel Fonseca", "source": "Polite Provisions", "year": 2020 }, "categories": [ "bitters (other)", "lime juice", "raspberry syrup", "rum" ], "ingredients": [ "2 oz Planteray Stiggins' Fancy Pineapple Rum", "3/4 oz Raspberry Syrup", "3/4 oz Lime Juice", "2 dash Peach Bitters (Fee Brothers)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with an orchid (honeysuckle).", "body_text": "2 oz Planteray Stiggins' Fancy Pineapple Rum\n3/4 oz Raspberry Syrup\n3/4 oz Lime Juice\n2 dash Peach Bitters (Fee Brothers)\nShake with ice, strain into a coupe, and garnish with an orchid (honeysuckle).\nTwo Fridays ago, I departed work one last time before I left for the USBG national meeting in Denver, and I wanted something refreshing. In the online recipe flashcards for Polite Provisions, I found the Princess Peach Daiquiri that reminded me of the 19th century\nKnickerbocker\n.\nPunch\nin a 2020 article attributed it to bartender Gabriel Fonseca and described it as \"reminescent of Hawaiian Punch,\" so it seemed like the perfect way to unwind. In the glass, this Daiquiri presented a pineapple and raspberry bouquet. Next, lime and tart red berry notes on the sip were rescued by pineapple, rum, and raspberry flavors on the swallow with a peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU4j8BIlF7sBFjYCVX0yoeykbJg9kK_K2eePpQTxBYwfqi2-57ZNf-aUZ-BnsY7kAC5SedKffppZu36i_7RWGNIJ0E0mWiqGoxNJp0viiYJTtDvW526osnye88qI6iFkrexv8UuAn093_RhL4HIugoj67kU_dG_cP6Up__dSzUwKM4JVvbm6wrYKOgej9/s320/princesspeachdaq_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU4j8BIlF7sBFjYCVX0yoeykbJg9kK_K2eePpQTxBYwfqi2-57ZNf-aUZ-BnsY7kAC5SedKffppZu36i_7RWGNIJ0E0mWiqGoxNJp0viiYJTtDvW526osnye88qI6iFkrexv8UuAn093_RhL4HIugoj67kU_dG_cP6Up__dSzUwKM4JVvbm6wrYKOgej9/s800/princesspeachdaq_ig400.jpg", "comment_count": 0 }, { "title": "second wind", "url": "https://cocktailvirgin.blogspot.com/2024/06/second-wind.html", "published": "2024-06-15T08:00:00.024-04:00", "updated": "2024-06-15T08:00:00.142-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Dead Rabbit", "year": 2014 }, "categories": [ "benedictine", "bitters (aromatic)", "bitters (mole)", "pimento dram", "rum", "sherry" ], "ingredients": [ "1 1/4 oz Smith & Cross Rum", "1/2 oz Zacapa 23 Rum (Zaya 12)", "1/4 oz Cruzan Black Strap Rum", "1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/4 oz St. Elizabeth Allspice Dram (1/8 oz Hamilton's Allspice Dram + 1/8 oz Simple Syrup)", "1/4 oz Benedictine", "2 dash Orinoco Bitters (Scrappy's Aromatic)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a coupe.", "body_text": "1 1/4 oz Smith & Cross Rum\n1/2 oz Zacapa 23 Rum (Zaya 12)\n1/4 oz Cruzan Black Strap Rum\n1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/4 oz St. Elizabeth Allspice Dram (1/8 oz Hamilton's Allspice Dram + 1/8 oz Simple Syrup)\n1/4 oz Benedictine\n2 dash Orinoco Bitters (Scrappy's Aromatic)\n2 dash Bittermens Mole Bitters\nStir with ice and strain into a coupe.\nTwo Saturdays ago, I was scanning the\nKindredCocktails\ndatabase when I came across the Second Wind at Manhattan's Dead Rabbit circa 2014. A three rum Old Fashioned sweetened by sherry, Benedictine, and allspice dram pleasantly reminded me of a cross of my\nIn the Navy\nwith Rafa Garcia Febles'\nConjurers & Concubines\n. In the glass, the Second Wind breezed to the nose with a caramel, rum funk, and allspice aroma. Next, grape, raisin, and molasses notes on the nose sailed into funky rum, dark rum, caramel-raisin, herbal, allspice, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSAbZtftczBu5vbNLuHxzcRZqPU_QTis8IL08wHjSCvOsqgOKiBblqU8VjNwwZjLolSKwZKP8B05LeqcOdywSyqdFX45IXb9sgUHfbrYVdwaTn9FiWd7ggMsDE-hWE-oJgeqqTbP4MgaygOaS5FcAipSdcPP6U-F_XL63Ib5r3PWxolPfkml9Xli9e8P3/s320/secondwind_ig400.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "orange basil martini", "url": "https://cocktailvirgin.blogspot.com/2024/06/orange-basil-martini.html", "published": "2024-06-16T08:00:00.159-04:00", "updated": "2024-06-16T08:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Josephine", "year": null }, "categories": [ "#other", "*original", "gin", "vermouth (dry)" ], "ingredients": [ "2 oz Citadelle Gin", "1 oz Carpano Dry Vermouth", "1/4 oz Orange-Basil Lactic Ferment Brine (* See below)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist, pickled onions, or olives. Add basil leaves and orange slices into a large Ball jar. Add in lactic brine from a previous ferment and top with 4% salt solution. Keep botanicals submerged (I used a glass ramekin) and away from air to avoid spoilage, and place jar in a tray to catch overflow. Every few days, tilt the jar to release any trapped CO2 gas bubbles and top up with more saline solution brine. Ferments went on average 10 days (and sometimes as long as 14 days) based on gas bubble generation and appearance of the basil. Strain the liquid through a coffee filter and store in quart containers or jars.", "body_text": "2 oz Citadelle Gin\n1 oz Carpano Dry Vermouth\n1/4 oz Orange-Basil Lactic Ferment Brine (* See below)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist, pickled onions, or olives.\nWhile I was away at the USBG national meeting two weeks ago, I was not gathering any cocktail recipes and photos for the blog and\nInstagram\n. Therefore, I figured that I would feature three drinks that I created at Josephine in Somerville besides the\nFlowers of St. Francis\nmilk punch that I had written about earlier. One of the frequent questions that we had at Josephine was what beers were on tap, and the answer was none. We had a pair of Vodka Martinis and originally our house limoncello on said taps. The limoncello eventually had to be nixed since the oils and particulates were clogging up the valves on the Cornelius keg regardless of how much we strained it through coffee filters, and we bottled it instead. I proposed a Gin Martini to add to the Dirty Vodka and Vodka with Vermouth Martinis, as guests were asking for it and it would be the Martini that I would want to drink. However, I wanted to level up the classic 2:1 Dry Martini with a tie-in with our food program. Therefore, I decided to incorporate basil and orange flavors, but instead of an infusion, I preserved the flavors with a lactic ferment. This came about as I considered our house Dirty Martini at Loyal Nine in 2015 which utilized a healthy amount of the brine from the sauerkraut that the kitchen was constantly generating. I then experienced a more classic Martini with a quarter ounce of brine in Zach Luther's\nDandelion Martini\nat his guest shift at Backbar in 2017 that utilized a touch of dandelion-lemon peel ferment in a circa 3:1 Dry Martini. Using my sauerkraut-derived lactobacillus culture from home, the end result was a success, and it got approval to be on the menu. It appeared as Jo's Draft Gin Martini with a vague description of \"Citadelle Gin, Dry Vermouth, Basil & Orange\" since I figured that any talk of fermentation or brine might confuse our diners.\nAs for the brininess quotient, it was present but not overwhelming. Standard olive brine is around 10% salt (one range I saw was 8% for ripe olives up to 14% for less ripe ones), so this was on average around 2.5 fold less salty. Our standard Dirty had with a half ounce of olive brine, so this had 5 times less salt per sip (and 10 times less than a very dirty one). It came across as a savoriness to join the bright and floral orange notes and fresh and herbal basil ones, and the effect was pleasantly noticeable but not overwhelming or shocking to someone expecting a Gin & Dry Vermouth Martini.\nOrange-Basil Lactic Ferment Brine\n• 150 gram Basil Leaf\n• 360 gram Orange, Thinly Sliced (approx 2 Oranges)\n• 1100-1200 gram 4% Kosher Salt Saline (Sea Salt will work, but avoid Iodized Salt) (4 grams Salt per 96 grams Water)\n• ~1 oz Lactic Brine from a previous ferment\nAdd basil leaves and orange slices into a large Ball jar. Add in lactic brine from a previous ferment and top with 4% salt solution. Keep botanicals submerged (I used a glass ramekin) and away from air to avoid spoilage, and place jar in a tray to catch overflow. Every few days, tilt the jar to release any trapped CO2 gas bubbles and top up with more saline solution brine. Ferments went on average 10 days (and sometimes as long as 14 days) based on gas bubble generation and appearance of the basil. Strain the liquid through a coffee filter and store in quart containers or jars.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93aY-b4K90A4eW5-Fs2Uxq1PKH2LrDucwvajHEJ4iKk1-sVJOOrheayLvOWVwOo6J6ZGAkgJR5Zvhf10VLyAEn5SpkVG-Iz-WlWg5WWtpwyTJbcWMgtUD4RVQLkuA55wT0CNuul9q_x8ef87wrLoX153K9vXHxv-XDFexclJpGW5hvChPnO-pVj4uCx5x/s320/josmartini_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDaYDoEVEyLcbq3s7z9f5_zgvXJPQYdOqbnOn0Tcp-5sG-uI5DhBOsuZO5gvzZ7ftKCZ4CYO-XbWsQjG4Tsnon1xw4ey4D0WKCCSIBJ2pCLpWaALdVjb39I5gIWHdN-XJZKdpIQdBJHfWAIe_uLY2IUHB9rwH2CS0eom-OV4xtE6Y_06CP57qBN3TZm4K/s320/orangebasilferment_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93aY-b4K90A4eW5-Fs2Uxq1PKH2LrDucwvajHEJ4iKk1-sVJOOrheayLvOWVwOo6J6ZGAkgJR5Zvhf10VLyAEn5SpkVG-Iz-WlWg5WWtpwyTJbcWMgtUD4RVQLkuA55wT0CNuul9q_x8ef87wrLoX153K9vXHxv-XDFexclJpGW5hvChPnO-pVj4uCx5x/s800/josmartini_ig400.jpg", "comment_count": 0 }, { "title": "mirtillo fresco", "url": "https://cocktailvirgin.blogspot.com/2024/06/mirtillo-fresco.html", "published": "2024-06-17T08:00:00.068-04:00", "updated": "2024-06-17T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "frederic", "source": "Josephine", "year": null }, "categories": [ "#other", "*original", "bitters (Angostura)", "bitters (Peychaud's)", "gin", "lemon juice", "simple syrup (other)", "tea" ], "ingredients": [ "1 1/2 oz Citadelle Gin", "3/4 oz Blueberry-Black Tea Syrup (* see below)", "1/2 oz Italicus Rosolio di Bergamotto", "1/2 oz Lemon Juice", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a Nick & Nora glass, and garnish with 3 blueberries on a pick.", "body_text": "1 1/2 oz Citadelle Gin\n3/4 oz Blueberry-Black Tea Syrup (* see below)\n1/2 oz Italicus Rosolio di Bergamotto\n1/2 oz Lemon Juice\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nShake with ice, strain into a Nick & Nora glass, and garnish with 3 blueberries on a pick.\nPhoto by IGer @cocktails_around_boston\nAnother menu item I created at Josephine was the Mirtillo Fresco. I honed in on the blueberries that the kitchen had been buying for brunch. I soon considered the Italicus bergamot liqueur that was no longer being used in a cocktail menu item (it was still in the well for use in a spritz), and with that, my mind went to black tea to recreate the flavors of Earl Grey. The combination with gin and lemon juice required some bitters with Angostura providing some depth and Peychaud's bringing out an extra berry accent. The management rather liked the combination and they named it Mirtillo Fresco meaning \"fresh blueberry\" in Italian.\nBlueberry-Black Tea Syrup\n• Brew a strong batch of black tea with 1 teabag for every 4 oz of boiling water. Steep as directed (3-4 minutes).\n• Add 3 parts blueberries by weight to 2 parts black tea (cooled) to a blender. Blend and fine strain.\n• Weigh blueberry-black tea liquid after straining, add an equal weight of sugar, and whisk to dissolve.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3I8WX7SD2UX8g4km_t0JB5q8IaZC7p06X17PNLZzzsSqDvfsNQ4rK04battwu6xEpeAFdEqVnGgDvBOK127CAEIZb_eRLbDMjHeTW0FJXKN1ReQfPwb6_BalakXHF05klS8X9aD833cp_3LwrjEutTwBIATUgBK0eJn6mFBvMTBCvbsy8kz-6UxYDaAZm/s320/mirtillofresco_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3I8WX7SD2UX8g4km_t0JB5q8IaZC7p06X17PNLZzzsSqDvfsNQ4rK04battwu6xEpeAFdEqVnGgDvBOK127CAEIZb_eRLbDMjHeTW0FJXKN1ReQfPwb6_BalakXHF05klS8X9aD833cp_3LwrjEutTwBIATUgBK0eJn6mFBvMTBCvbsy8kz-6UxYDaAZm/s800/mirtillofresco_ig400.jpg", "comment_count": 0 }, { "title": "blackberry old fashioned", "url": "https://cocktailvirgin.blogspot.com/2024/06/blackberry-old-fashioned.html", "published": "2024-06-18T08:00:00.067-04:00", "updated": "2024-06-18T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Josephine", "year": null }, "categories": [ "#other", "*original", "bitters (Angostura)", "simple syrup (other)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Wild Turkey 101° Bourbon", "3/4 oz Blackberry Honey Sage Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large cube, and garnish with a sage leaf and blackberry on a pick. Add Honey and water in a pot (I weighed them in the pot to avoid loss in transfer).", "body_text": "2 oz Wild Turkey 101° Bourbon\n3/4 oz Blackberry Honey Sage Syrup\n2 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large cube, and garnish with a sage leaf and blackberry on a pick.\nAt Josephine, the management wanted to take the Fall-Winter appropriate Maple-Chestnut Old Fashioned off the menu and tasked me with coming up with something more Spring-Summer worthy. When I got the suggestion of blackberry, a flavor pairing matrix suggested sage. For a sweetener, honey has been underutilized at the bar, so I opted with that to give this complex syrup a third flavor component. No major tricks here in the concept or build, but the end result was a winner that guests ordered again and again in the same seating.\nBlackberry Honey Sage Syrup\n• 16 oz Honey (by weight)\n• 8 oz Water (by weight)\n• 12 leaf Sage (med-large leaves, or the equivalent of smaller ones)\n• 8 oz Blackberries (by weight)\nAdd Honey and water in a pot (I weighed them in the pot to avoid loss in transfer).\nBring to a boil. Add sage leaves and continue on low heat for an hour. Let cool.\nRemove sage leaves, pour into a blender with blackberries. Blend then strain. For a large batch, I would weigh out 3 parts honey-water-sage and add 1 part blackberry per blender load.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nYLIOetzTmFfibUcPpFCLA6D3Fpk62LzUwj6lVQCCyW0jQRqd976z8uG1Mcimzxxvz1lsBk1ybiW6bNfnu9u6fC1uit0QgCJJ4UUbWxK-nqmyl6_KKtKwyFx5kveGUTVnwvn7CTPbW8gNzgRe40ivPGkAJnd0aihDn9AW-KOQtaIACD4Oy4fZtXk4RnX/s320/blackberryof_img400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nYLIOetzTmFfibUcPpFCLA6D3Fpk62LzUwj6lVQCCyW0jQRqd976z8uG1Mcimzxxvz1lsBk1ybiW6bNfnu9u6fC1uit0QgCJJ4UUbWxK-nqmyl6_KKtKwyFx5kveGUTVnwvn7CTPbW8gNzgRe40ivPGkAJnd0aihDn9AW-KOQtaIACD4Oy4fZtXk4RnX/s800/blackberryof_img400.jpg", "comment_count": 0 }, { "title": "ghosts of graceland", "url": "https://cocktailvirgin.blogspot.com/2024/06/ghosts-of-graceland.html", "published": "2024-06-19T08:00:00.052-04:00", "updated": "2024-06-19T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Polite Provisions", "year": 2023 }, "categories": [ "bitters (other)", "cognac", "creme de peche", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Cognac (Monnet VSOP)", "1/2 oz Planteray Stiggins' Fancy Pineapple Rum", "1/2 oz Giffard Peach Liqueur (Mathilde)", "1/2 oz Punt e Mes", "2 dash Mephis BBQ Bitters (Bittercube Corazon)", "1 pinch Sea Salt (3 drop 20% Saline)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist (orange twist).", "body_text": "1 1/2 oz Cognac (Monnet VSOP)\n1/2 oz Planteray Stiggins' Fancy Pineapple Rum\n1/2 oz Giffard Peach Liqueur (Mathilde)\n1/2 oz Punt e Mes\n2 dash Mephis BBQ Bitters (Bittercube Corazon)\n1 pinch Sea Salt (3 drop 20% Saline)\nStir with ice, strain into a coupe, and garnish with a lemon twist (orange twist).\nAfter a delayed flight returning from the USBG national meeting in Denver, I was in need of a drink. Therefore, I found the Ghosts of Graceland in online recipe flashcards for Polite Provisions in San Diego. The cocktail was mentioned in a Fall 2023 article on Halloween-appropriate cocktails around San Diego, and the combination of Punt e Mes and crème de peche were ones that worked well in Tony Iamunno's\nMovin' to the Country\nand my\nBarry's Corner\n. In the glass, the Ghosts of Graceland proffered orange, peach, and Cognac aromas. Next, grape and fruity notes on the sip were haunted by Cognac and bitter peach and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyX6yW5O9CkC2B56rdmfrQzqiNoCh57tERJy7PEipv5jPuaAF5_JMzN95uHsuAGcpt8e5BmSIo7Zs9nYZ2cMK_lazNstXsEW-mW2TXGWBiWN1WfufWX6hm9Ry9kdGc_elZ788cntYsxBWfbhe_ULGoK2j15vl1OJ1zdEmGGfOLela7mR12Z2WwBWpt2Iz/s320/ghostsofgraceland_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyX6yW5O9CkC2B56rdmfrQzqiNoCh57tERJy7PEipv5jPuaAF5_JMzN95uHsuAGcpt8e5BmSIo7Zs9nYZ2cMK_lazNstXsEW-mW2TXGWBiWN1WfufWX6hm9Ry9kdGc_elZ788cntYsxBWfbhe_ULGoK2j15vl1OJ1zdEmGGfOLela7mR12Z2WwBWpt2Iz/s800/ghostsofgraceland_ig400.jpg", "comment_count": 0 }, { "title": "coley cobbler", "url": "https://cocktailvirgin.blogspot.com/2024/06/coley-cobbler.html", "published": "2024-06-20T08:00:00.040-04:00", "updated": "2024-06-20T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "fernet-branca", "gin", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "2 1/4 oz Sweet Vermouth (Cocchi)", "1/2 oz Fernet Branca", "1/4 oz Demerara Syrup", "2 Orange Wheels" ], "instructions": "Muddle the orange wheels, add the rest of the ingredients, shake with ice, and strain into a Collins glass. Fill with crushed ice, add a straw, and garnish with 2 orange half moons and around 1/8 oz juniper-forward gin (Beefeater) dripped over the top.", "body_text": "2 1/4 oz Sweet Vermouth (Cocchi)\n1/2 oz Fernet Branca\n1/4 oz Demerara Syrup\n2 Orange Wheels\nMuddle the orange wheels, add the rest of the ingredients, shake with ice, and strain into a Collins glass. Fill with crushed ice, add a straw, and garnish with 2 orange half moons and around 1/8 oz juniper-forward gin (Beefeater) dripped over the top.\nWhile in Denver reading Nicola Nice's\nThe Cocktail Parlor: How Women Brought the Cocktail Home\nbook in the section mentioning the Sherry Cobbler, I was inspired to riff on Ada Coleman's Hanky Panky and transform it into a Vermouth Cobbler. Sweet vermouth and Fernet were a duo that worked in my\nDiddlin' Dora\nback at the Blue Room in 2013, and I decided to make this riff an inverse Hanky Panky of sorts and include classic muddled orange wheels in the mix to smooth out the balance. Once I got home from the trip and made the recipe that I had put into my notes, I dubbed the result the Coley Cobbler after Ada's nickname at the Savoy bar, and it began with an orange and juniper bouquet. Next, grape, orange, and a hint of caramel on the sip opened up into vermouth melding into herbal-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdaGrJVWyGalz2_G8YacYJy5kg4uJdYxBxI5UV2SaGe0NKDZFYfOA9u-m5WWQyaNY8oGibpL78wJV-qx3OLWaixCGg0Upan5kqQ-yTiNLfU0hzsyqKmNTIs0pP-gb_nhEo_a3BGhU6-5jFSKEqLwmWR6CbWBI1aaNfjfKtcZ19Xw3gPFVXhyphenhyphenhYLjhL3_o/s320/coleycobbler_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdaGrJVWyGalz2_G8YacYJy5kg4uJdYxBxI5UV2SaGe0NKDZFYfOA9u-m5WWQyaNY8oGibpL78wJV-qx3OLWaixCGg0Upan5kqQ-yTiNLfU0hzsyqKmNTIs0pP-gb_nhEo_a3BGhU6-5jFSKEqLwmWR6CbWBI1aaNfjfKtcZ19Xw3gPFVXhyphenhyphenhYLjhL3_o/s800/coleycobbler_ig400.jpg", "comment_count": 0 }, { "title": "verrazano", "url": "https://cocktailvirgin.blogspot.com/2024/06/verrazano.html", "published": "2024-06-21T08:00:00.047-04:00", "updated": "2024-06-21T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Allison Hamlin", "source": "Astor Center", "year": null }, "categories": [ "apricot liqueur", "campari", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Sweet Vermouth (Cocchi)", "1/4 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice, strain into a coupe pre-rinsed with Campari (~1/10 oz), and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Sweet Vermouth (Cocchi)\n1/4 oz Apricot Liqueur (Rothman & Winter)\nStir with ice, strain into a coupe pre-rinsed with Campari (~1/10 oz), and garnish with a lemon twist.\nTwo Fridays ago, I was perusing a set of Milk & Honey-related online recipe flashcards and found the Verrazano as a curious Manhattan riff. I was able to confirm the recipe in the Madrusian family tree and in the 2012 but not 1994 edition of\nMr. Boston Official Cocktail Book\n. Overall, the combination came across like the\nSlope\nwith the rinse of Campari reminding me of the Bijou-like\nTailspin\n.\nKindredCocktails\nin 2013 attributed this recipe to Allison Hamlin at the Astor Center in Manhattan as perhaps a tribute to the bridge connecting Staten Island to Brooklyn. Once prepared, the Verrazano spanned to the senses with a lemon, rye, and fruity aroma. Next, grape with a hint of orchard fruit on the sip flowed into rye, herbal, and bitter apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHdmzaJSZvDM5D3xRxHBVMEhyphenhyphens4ZLsLYTMvc5lV-vZWwPtDOEdEHdhU7cBM2F0GXox4uxVq7KRIxxIiXooRBQ2nvACCmQ86MPIQXPPpkm00bf6Pg7x1OAX1XxKiWesaJKU_GetNiFg0Ioro5z31ZY9YCyrDgDTaa0IPoxwnL2-INYHhwHDd1Bw83rS6Je/s320/verrazano_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHdmzaJSZvDM5D3xRxHBVMEhyphenhyphens4ZLsLYTMvc5lV-vZWwPtDOEdEHdhU7cBM2F0GXox4uxVq7KRIxxIiXooRBQ2nvACCmQ86MPIQXPPpkm00bf6Pg7x1OAX1XxKiWesaJKU_GetNiFg0Ioro5z31ZY9YCyrDgDTaa0IPoxwnL2-INYHhwHDd1Bw83rS6Je/s800/verrazano_ig400.jpg", "comment_count": 0 }, { "title": "regent's punch", "url": "https://cocktailvirgin.blogspot.com/2024/06/regents-punch.html", "published": "2024-06-22T08:00:00.084-04:00", "updated": "2024-06-22T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": null, "categories": [ "lemon juice", "simple syrup (other)", "tea", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "2 oz Brewed Green Tea, Cooled (Choice Organics Japanese Green)", "1/2 oz Lemon Cordial (*)" ], "instructions": "Build in an old fashioned glass, add a large ice cube, and garnish with a lemon slice (omit garnish).", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n2 oz Brewed Green Tea, Cooled (Choice Organics Japanese Green)\n1/2 oz Lemon Cordial (*)\nBuild in an old fashioned glass, add a large ice cube, and garnish with a lemon slice (omit garnish).\n(*) Lemon cordial is a scaling of the following: the peel of 1 lemon in 1 oz sugar for 30+ minutes. Dissolve sugar in 1 oz lemon juice and strain.\nOne of the recipes that I had flagged in Nicola Nice's\nThe Cocktail Parlor: How Women Brought the Cocktail Home\nwas the Regent's Punch as adapted from Eliza Leslie's 1837\nDomestic Cookery in Its Various Branches\n. That source recipe called for \"any liquor suitable for punch\" and Nicola opted for Bourbon. This recipe was a much more stripped down version of perhaps more authentic versions. David Wondrich in\nPunch\nprovided a history tracing the original elaborate recipe back to perhaps a Prince of Wales, namely George Augustus Frederick. Getting at an bona fide recipe is challenging for many were recorded over the 19th century. William Terrington in the 1869\nCooling Cups and Dainty Drinks\nlisted arrack, brandy, Champagne, Maraschino, pineapple syrup, lemon and orange peels, sugar, and green tea, while Eliza Acton in the 1845\nModern Cookery for Private Families\ndropped the Maraschino and included Jamaican rum. Regardless, this simple version felt akin to the\nZombie Essence\nthat reduced the ten part drink from 1934 to five all while keeping the feel alive (or at least undead).\nRegardless, I am a sucker for green tea-containing punches such as\nCold Ruby\nand\nG.M. Gurton's\nPunches, so I was game to give this one a go. In this cup, this punch proffered Bourbon and lemon oil aromas. Next, a lemony sip succeeded into Bourbon, tea, and lemon flavors on the swallow. Overall, rather pleasant, but I can see how gussying it up with additional flavors from the more extravagant recipes would prosper.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqhcqVp94ZKXvq1b9SuV8X3kA-wJTPZm5iyLP1mPuNRpICbmAel1wQm-KhjK8YcQx1lbFPLshDHEmlJxdQQNuh3Y-3DZaqzD4zz9EigT3LMnHHE3RQ6bczN9U9iCCaowJ4pn9TgkE9AhTaQfWdy1kfZpGk1nmtVvOOY0QhwzxLrhtWusyZR7ucTj3ATrV/s320/regentspunch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqhcqVp94ZKXvq1b9SuV8X3kA-wJTPZm5iyLP1mPuNRpICbmAel1wQm-KhjK8YcQx1lbFPLshDHEmlJxdQQNuh3Y-3DZaqzD4zz9EigT3LMnHHE3RQ6bczN9U9iCCaowJ4pn9TgkE9AhTaQfWdy1kfZpGk1nmtVvOOY0QhwzxLrhtWusyZR7ucTj3ATrV/s800/regentspunch_ig400.jpg", "comment_count": 0 }, { "title": "tropical lion's tail", "url": "https://cocktailvirgin.blogspot.com/2024/06/tropical-lions-tail.html", "published": "2024-06-23T08:00:00.062-04:00", "updated": "2024-06-23T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Brandon Ristaino", "source": "Test Pilot", "year": 2023 }, "categories": [ "bitters (Angostura)", "lime juice", "pimento dram", "pineapple syrup", "rum", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Evan Williams Bonded)", "3/4 oz Lime Juice", "1/2 oz Appletone Reserve Rum (Appleton Signature)", "1/2 oz Pineapple Syrup", "1/4 oz Smith & Cross Rum", "1/4 oz Allspice Dram (Hamilton's)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lime wheel.", "body_text": "3/4 oz Bourbon (Evan Williams Bonded)\n3/4 oz Lime Juice\n1/2 oz Appletone Reserve Rum (Appleton Signature)\n1/2 oz Pineapple Syrup\n1/4 oz Smith & Cross Rum\n1/4 oz Allspice Dram (Hamilton's)\n1 dash Angostura Bitters\nShake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lime wheel.\nTwo Sundays ago, I found a note on my phone to make the Tropical Lion's Tail from an October 2023 article in\nImbibe Magazine\n. This riff of the 1937 classic\nLion's Tail\nwas crafted by Brandon Ristaino at Test Pilot in Santa Barbara. Along with the\nJunior\n, the Lion's Tail is one of the few classic American whiskey drinks paired with lime instead of lemon for it can often create a flavor clash as described by Donny Clutterbuck in his talk\nLife Gives You Limes\n. In those drinks, the Benedictine and rum-based allspice dram perhaps act like bridges between the new charred barrel flavors of Bourbon and rye, and I tried to soften things in this classic with a lemon-driven riff called the\nLion's Share\n. Here, the Bourbon was split with rums which is a technique I previous experienced in the\nLion's Fang\nwhich also took things in a Tiki direction with additional sweeteners like pineapple syrup here and falernum there. Once prepared, the Tropical Lion's Tail began with a lime, caramel, and allspice bouquet. Next, lime, pineapple, and caramel on the sip wagged its way into Bourbon, funky rums, pineapple, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yNn_yioqIfvxz6WzuGCkkTs-qfGoYPnc8ZCMf6PRiEVBkcI8jo4Ik-E97ANZQnPcgBBGOA1MAWXTNLkGHs2hUCRglmTdhO-Hgh5rOKEg4N8G4e3tzCHi66-FjJCbSrudv3ZP6ybWGjRJD5R6OU5si8IqtO8ifR9rf6CcEHgvcH3Xw7HX4tuFVqaQBGjd/s320/tropicallionstail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yNn_yioqIfvxz6WzuGCkkTs-qfGoYPnc8ZCMf6PRiEVBkcI8jo4Ik-E97ANZQnPcgBBGOA1MAWXTNLkGHs2hUCRglmTdhO-Hgh5rOKEg4N8G4e3tzCHi66-FjJCbSrudv3ZP6ybWGjRJD5R6OU5si8IqtO8ifR9rf6CcEHgvcH3Xw7HX4tuFVqaQBGjd/s800/tropicallionstail_ig400.jpg", "comment_count": 0 }, { "title": "omertà cocktail", "url": "https://cocktailvirgin.blogspot.com/2024/06/omerta-cocktail.html", "published": "2024-06-24T08:00:00.047-04:00", "updated": "2024-12-08T15:31:02.831-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Scott Hicks", "source": "Cure", "year": 2023 }, "categories": [ "bitters (mole)", "bitters (orange)", "cognac", "creme de banane", "drambuie", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Frapin Cognac (Monnet VSOP)", "1/4 oz Tempus Fugit Crème de Banane", "1/4 oz Cocchi Extra Dry Vermouth (Noilly Prat)", "1/8 oz Drambuie", "8 drop Bittermens Mole Bitters", "8 drop Regan's Orange Bitters", "1 drop Saline Solution" ], "instructions": "Stir with ice, strain into a double fashioned glass with a large ice cube, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Frapin Cognac (Monnet VSOP)\n1/4 oz Tempus Fugit Crème de Banane\n1/4 oz Cocchi Extra Dry Vermouth (Noilly Prat)\n1/8 oz Drambuie\n8 drop Bittermens Mole Bitters\n8 drop Regan's Orange Bitters\n1 drop Saline Solution\nStir with ice, strain into a double fashioned glass with a large ice cube, and garnish with lemon oil from a twist.\nTwo Mondays ago, I returned to the set of online recipe flashcards for Cure in New Orleans and spotted the Omertà Cocktail. This recipe from their Spring 2023 menu was attributed on their\nInstagram\npost from a year ago to bartender Scott Hicks with the description of \"This spirited take on the\nLouisiane\nmarries Cognac with banana and dry cacao.\" Omertà is a code of silence originating in Southern Italian organized crime families such that members are forbidden to reveal details of any activity to authorities even if it means going to prison or worse; I have no clue why that name pertains here, but the combination seemed curiously tempting. In the glass, the Omertà began with lemon, Cognac, and banana aromas. Next, caramel and honey notes on the sip fled into Cognac, chocolate, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7NO4joJIVvVk2uVU6uxssUhkd5iYNVw7WoiVynTTQ8iXplc8wbuiPEboZOGTWh16fnz36ChzxAzdD-xz13nm4hKgCACh6yoHYKVgiQthpixjsykK3q_Josh2eTEb4ll_y7Ocjn_tARtqHBGUAS_dGmul-oXmnEv3wtPeLh0PGO2OuB79jnhaIhAwVsd9/s320/omertacocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7NO4joJIVvVk2uVU6uxssUhkd5iYNVw7WoiVynTTQ8iXplc8wbuiPEboZOGTWh16fnz36ChzxAzdD-xz13nm4hKgCACh6yoHYKVgiQthpixjsykK3q_Josh2eTEb4ll_y7Ocjn_tARtqHBGUAS_dGmul-oXmnEv3wtPeLh0PGO2OuB79jnhaIhAwVsd9/s800/omertacocktail_ig400.jpg", "comment_count": 0 }, { "title": "man in the yellow hat", "url": "https://cocktailvirgin.blogspot.com/2024/06/man-in-yellow-hat.html", "published": "2024-06-25T08:00:00.037-04:00", "updated": "2024-06-25T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sean Saunders", "source": "Imbibe Magazine", "year": 2020 }, "categories": [ "bitters (Angostura)", "creme de banane", "simple syrup (cinnamon)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/4 oz Banana Liqueur (Tempus Fugit)", "1/4 oz Walnut Liqueur (Russo Nocino)", "1/4 oz Cinnamon Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/4 oz Banana Liqueur (Tempus Fugit)\n1/4 oz Walnut Liqueur (Russo Nocino)\n1/4 oz Cinnamon Syrup\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I recalled having seen a reference to the Man in the Yellow Hat on my\nInstagram\nand was intrigued in trying it out. I was able to hunt out this Curious George tribute recipe to the January 2020 issue of\nImbibe Magazine\nwhich pinpointed it to bartender Sean Saunders at the now closed Devon in Manhattan. The recipe reminded me of the Bourbon for rye and no cinnamon syrup drink, the\nSocial Animal\n, from around the same time frame and the opposite coast, so I gave this a go. The Man in the Yellow Hat led off with an orange, cinnamon, and walnut bouquet. Next, caramel on the sip gave way to rye, banana, cinnamon, and walnut flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmIa9RLb54CbIRQTtW5WOK8kdj9pB9q3_7t4HypM9VrmHMozT4f7vHOyCBWrOCF63NVjqFHdVnD6-51Nw7Swzdg_XwJO0ApbxxavQJUKfMG6iJH8ZME08rvC6ktHbKiIrHDX6SRu5iH6TWDDLg9-LN1i73xm8C8MSR7zQL0vhnj1inw6qC03PlyC9S4vs/s320/manintheyellowhat_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmIa9RLb54CbIRQTtW5WOK8kdj9pB9q3_7t4HypM9VrmHMozT4f7vHOyCBWrOCF63NVjqFHdVnD6-51Nw7Swzdg_XwJO0ApbxxavQJUKfMG6iJH8ZME08rvC6ktHbKiIrHDX6SRu5iH6TWDDLg9-LN1i73xm8C8MSR7zQL0vhnj1inw6qC03PlyC9S4vs/s800/manintheyellowhat_ig400.jpg", "comment_count": 0 }, { "title": "spanish lady", "url": "https://cocktailvirgin.blogspot.com/2024/06/spanish-lady.html", "published": "2024-06-26T08:00:00.016-04:00", "updated": "2024-06-26T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "amaro", "benedictine", "bitters (Angostura)", "lemon juice", "rum" ], "ingredients": [ "3/4 oz Angostura 7 Year Rum (Havana Club 7 Year)", "3/4 oz Benedictine", "3/4 oz Amaro Montenegro", "3/4 oz Lemon Juice", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "3/4 oz Angostura 7 Year Rum (Havana Club 7 Year)\n3/4 oz Benedictine\n3/4 oz Amaro Montenegro\n3/4 oz Lemon Juice\n1 dash Angostura Bitters\nShake with ice and strain into a cocktail glass.\nTwo Wednesdays ago, I was perusing an old bartender's collection of recipes from Eastern Standard here in Boston when I spied the Spanish Lady. The combination reminded me of Damon Dyer's\nMonte Cassino\nbut with aged rum, Montenegro, and a dash of bitters in place of rye and Yellow Chartreuse. Once prepared, the Spanish Lady ventured forth with a caramel, floral, and herbal aroma. Next, lemon and caramel on the sip twirled into rum, bright clementine, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJoo07vHm8TnpkSr_VLagpIs45IaiFfkUh1crBzVkMSf0-t4ezmUyMXFXWexfTpGZt91A3NYYVSEcjvasOQn26jLzS_JD5XU80txNe39hUPJDxn15KBx0bzfl2oGzl5lgS_3ROVQKZ0m9duZViJTPq6aOrWbWut_WIcGmrwHcl_5GNX5Jzjzjiis1O8iv/s320/spanishlady_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJoo07vHm8TnpkSr_VLagpIs45IaiFfkUh1crBzVkMSf0-t4ezmUyMXFXWexfTpGZt91A3NYYVSEcjvasOQn26jLzS_JD5XU80txNe39hUPJDxn15KBx0bzfl2oGzl5lgS_3ROVQKZ0m9duZViJTPq6aOrWbWut_WIcGmrwHcl_5GNX5Jzjzjiis1O8iv/s800/spanishlady_ig400.jpg", "comment_count": 0 }, { "title": "thieves in the night", "url": "https://cocktailvirgin.blogspot.com/2024/06/thieves-in-night.html", "published": "2024-06-27T08:00:00.037-04:00", "updated": "2024-06-27T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "Jarred Weigand", "source": "Death & Co. Welcome Home", "year": 2018 }, "categories": [ "amaro", "gin", "maple syrup", "mezcal" ], "ingredients": [ "1 oz Sombra Mezcal (Peloton de la Muerte)", "1 oz St. George Terroir Gin", "1/4 oz Amaro Braulio", "1/4 oz Maple Syrup" ], "instructions": "Build in a Julep tin, add crushed ice, stir, and top with more crushed ice. Garnish with a mint bouquet and dark chocolate (grated).", "body_text": "1 oz Sombra Mezcal (Peloton de la Muerte)\n1 oz St. George Terroir Gin\n1/4 oz Amaro Braulio\n1/4 oz Maple Syrup\nBuild in a Julep tin, add crushed ice, stir, and top with more crushed ice. Garnish with a mint bouquet and dark chocolate (grated).\nTwo Thursdays ago, I opened up the Death & Co.\nWelcome Home\nbook and honed in on the Thieves in the Night by Jarred Weigand in 2018. This split based gin-mezcal Julep was accented by Amaro Braulio and maple with mint solely acting as the garnish. Since Braulio has worked well with both mezcal and gin in drinks like the\nMontañista\nand\nIbsen's Door\n, respectively, I was curious to try out this combination. Once assembled, the Thieves in the Night amassed a mint and dark chocolate bouquet. Next, caramel and maple notes on the sip smuggled in smoky, vegetal, pine, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXftCF2KnxCfN5v6QHgPdZozecuvrmYqYkXSA1ZJNRQ7MlUSFJkBDe9wF3PYmnQUorgPsS_7qcqihkaLbvFswGfThmriN_ZLvCz863UGQ6KAyGonrBYPFY17Ob1iyEac4KXojm72q1nPD7TLxaA3dR7Yt-HmAiepaEE_74xcPhvP30aD3VnEur_pisXJAn/s320/thievesinthenight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXftCF2KnxCfN5v6QHgPdZozecuvrmYqYkXSA1ZJNRQ7MlUSFJkBDe9wF3PYmnQUorgPsS_7qcqihkaLbvFswGfThmriN_ZLvCz863UGQ6KAyGonrBYPFY17Ob1iyEac4KXojm72q1nPD7TLxaA3dR7Yt-HmAiepaEE_74xcPhvP30aD3VnEur_pisXJAn/s800/thievesinthenight_ig400.jpg", "comment_count": 0 }, { "title": "migration", "url": "https://cocktailvirgin.blogspot.com/2024/06/migration.html", "published": "2024-06-28T08:00:00.028-04:00", "updated": "2024-06-28T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Milk & Honey", "year": null }, "categories": [ "cynar", "rum", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Goslings Rum", "3/4 oz Cruzan Black Strap Rum", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Cynar" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.", "body_text": "3/4 oz Goslings Rum\n3/4 oz Cruzan Black Strap Rum\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Cynar\nStir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.\nTwo Fridays ago, I was scanning through a collection of Sasha Petraske-related online recipe flashcards when I came across the Migration that reminded me of Blossom Bar's\nPalm Viper\ngiven the two rum, vermouth, and Cynar structure. I was later able to find a post on\nReddit\nthat narrowed the source down to Milk & Honey. In the glass, the Migration traveled to the nose with orange and molasses aromas. Next, grape and caramel notes on the sip flowed into dark rums, caramel, and funky vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjoIeftTZSi_wtViXY1hwRpNYKGNAet5J9qXwNEzv7Y6eL0BDBOtkcNSd6tQm0SAap0Cilvh7tX8_3HHUl-N7vMohPUMsBpRJqrQ19l0sL3SQOYs07lJVO1b7bv8kk370vyKtvzw_q-5EsC1ZQoUI7LPx2-8z4H_CyfdolqibU_dLNqq1dclwbaFUPcMN/s320/migration_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjoIeftTZSi_wtViXY1hwRpNYKGNAet5J9qXwNEzv7Y6eL0BDBOtkcNSd6tQm0SAap0Cilvh7tX8_3HHUl-N7vMohPUMsBpRJqrQ19l0sL3SQOYs07lJVO1b7bv8kk370vyKtvzw_q-5EsC1ZQoUI7LPx2-8z4H_CyfdolqibU_dLNqq1dclwbaFUPcMN/s800/migration_ig400.jpg", "comment_count": 0 }, { "title": "midnight at the menagerie", "url": "https://cocktailvirgin.blogspot.com/2024/06/midnight-at-menagerie.html", "published": "2024-06-29T08:00:00.040-04:00", "updated": "2024-06-29T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Patterson House", "year": 2020 }, "categories": [ "amaretto", "amaro", "bitters (mole)", "simple syrup", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye Whiskey", "1 1/2 oz Pasubio Vino Amaro", "1/4 oz Lazzaroni Amaretto (Luxardo)", "1/4 oz Saigon Cinnamon Syrup (Cassia Cinnamon Syrup)", "1/8 oz Demerara Syrup", "5 drop Bitter Truth Chocolate Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Rittenhouse Rye Whiskey\n1 1/2 oz Pasubio Vino Amaro\n1/4 oz Lazzaroni Amaretto (Luxardo)\n1/4 oz Saigon Cinnamon Syrup (Cassia Cinnamon Syrup)\n1/8 oz Demerara Syrup\n5 drop Bitter Truth Chocolate Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I returned to the online recipe flashcards for the Patterson House in Nashville, when I came upon the Midnight at the Managerie that seemed like an interesting Black Manhattan of sorts using the wine-based blueberry amaro Pasubio and accents of amaretto, cinnamon, and chocolate. As for a time frame, I was able to spot the drink on\nYelp\nmenu photos from September and October 2020. In the glass, the Midnight at the Managerie started with an orange, almond, and blueberry bouquet. Next, the blueberry continued on into the sip that was followed up with rye, nutty, additional blueberry, cinnamon, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqwTY5_HThu9Ra6ZRFUswJGRXTa7MM6oeIr-JCyfcj-3FmP7ldE9r1KfBWuo1Wa6eMdCpXyZcEibhnBFVzZumCmfM83egtWy7h0z8LZheN8DMVmY8KL9tQfGKmVkr9oKDGv-3ZFy9kt6VXWz0IOUDj5ev7DdkBDC8a9He6RoerI6KwGn0jB3P1i6ljAWz/s320/midnightatthemanagerie_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqwTY5_HThu9Ra6ZRFUswJGRXTa7MM6oeIr-JCyfcj-3FmP7ldE9r1KfBWuo1Wa6eMdCpXyZcEibhnBFVzZumCmfM83egtWy7h0z8LZheN8DMVmY8KL9tQfGKmVkr9oKDGv-3ZFy9kt6VXWz0IOUDj5ev7DdkBDC8a9He6RoerI6KwGn0jB3P1i6ljAWz/s800/midnightatthemanagerie_ig400.jpg", "comment_count": 0 }, { "title": "the smoke also rises", "url": "https://cocktailvirgin.blogspot.com/2024/06/the-smoke-also-rises.html", "published": "2024-06-30T08:00:00.045-04:00", "updated": "2024-06-30T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Orestes Cruz", "source": "Empire State South", "year": null }, "categories": [ "amaro", "grapefruit juice", "lime juice", "maraschino", "rum (white)", "simple syrup" ], "ingredients": [ "2 oz White Rum (Hamilton's White Stache)", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Amaro Sfumato", "1/4 oz Maraschino Liqueur (Luxardo)", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wheel (omit).", "body_text": "2 oz White Rum (Hamilton's White Stache)\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Amaro Sfumato\n1/4 oz Maraschino Liqueur (Luxardo)\n1/4 oz Simple Syrup\nShake with ice, strain into a coupe glass, and garnish with a lime wheel (omit).\nTwo Sundays, I decided to make an intriguing\nHemingway Daiquiri\nriff called The Smoke Also Rises from\nPunch\n. The recipe was crafted by Orestes Cruz at Atlanta's Empire State South, and I was intrigued for I have enjoyed Daiquiris with Amaro Sfumato in the\nIsland Time\nand the\nLush Interlude\n. In the glass, the drink proffered herbal, smoky, and nutty cherry aromas. Next, a lime, grapefruit, and roast-noted sip flowed into rum, smoky, and bitter-herbal flavors on the swallow with a nutty cherry and char finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NVFdZvvjla-9CO1RaWSRvuQnHHkEQ9GcMMsxDNT97zRsU8ZiCnlh7ENaL2KhYJrkO6Fi8L4-BVxG1Vpl4mw4kitqH0oCP_FVq7CcRMBihDyCoihRoZuO4YiawyEjZ1NoSpxDMvAIe_QuvcJMzePy_j6QwHLLNrfYBkVHUVgC_AG3qrNWvxyM7i0VzhbB/s320/smokealsorises_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NVFdZvvjla-9CO1RaWSRvuQnHHkEQ9GcMMsxDNT97zRsU8ZiCnlh7ENaL2KhYJrkO6Fi8L4-BVxG1Vpl4mw4kitqH0oCP_FVq7CcRMBihDyCoihRoZuO4YiawyEjZ1NoSpxDMvAIe_QuvcJMzePy_j6QwHLLNrfYBkVHUVgC_AG3qrNWvxyM7i0VzhbB/s800/smokealsorises_ig400.jpg", "comment_count": 0 }, { "title": "palomar's sour (spring 2023)", "url": "https://cocktailvirgin.blogspot.com/2024/07/palomars-sour-spring-2023.html", "published": "2024-07-01T08:00:00.046-04:00", "updated": "2024-07-01T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Palomar", "year": 2023 }, "categories": [ "bitters (Angostura)", "egg white", "grapefruit juice", "honey", "lemon juice", "passion fruit syrup", "pimento dram", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Bourbon (Evan Williams Bonded)", "1/2 oz Passion Fruit Syrup", "1/2 oz Honey Syrup", "1/2 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 tsp Allspice Dram (Hamilton's)", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a footed rocks glass (old fashioned glass), and garnish with Angostura Bitters art.", "body_text": "1 3/4 oz Bourbon (Evan Williams Bonded)\n1/2 oz Passion Fruit Syrup\n1/2 oz Honey Syrup\n1/2 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 tsp Allspice Dram (Hamilton's)\n1 Egg White\nShake one round without ice and one round with ice, strain into a footed rocks glass (old fashioned glass), and garnish with Angostura Bitters art.\nTwo Mondays ago, I was rooting through a collection of online recipe flashcards for Palomar in Portland, Oregon, when I spotted the Sour on the Spring 2023 menu set. I soon found the drink on a\nGoogleMaps\nmenu photo titled just as \"Sour\", and the selection appeared to be a rotating menu item for other seasons had different drinks under that name. Overall, the combination appeared like a grapefruit-allspice riff on Smuggler Cove's version of the\nPort Light\n(the\noriginal one\nhas grenadine instead of honey) that is akin to the classic Scotch\nStarboard Light\n. Once prepared, the Sour welcomed the senses with allspice and fruity aromas from the citrus and passion fruit elements. Next, a creamy lemon, grapefruit, and honey sip revealed Bourbon, honey, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhel_SfjCK1hyphenhyphenVowBzjky2ta4-6aL_W3Kgq2Hx0yKwxYXJOHMmxb1iK_KJ8eM4xYdVnMGFUo_NpLIj05qIEcTPw95RXTJK97zSVJDWFw522438Em47kVTEZ-7C_NVCp0rRIjzfWB4vyvG9HPghKqRXVJm4Uag8qMGHkCMBnh4bnbdcpK0Wex3esOJq7uaSb/s320/palormarsour_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhel_SfjCK1hyphenhyphenVowBzjky2ta4-6aL_W3Kgq2Hx0yKwxYXJOHMmxb1iK_KJ8eM4xYdVnMGFUo_NpLIj05qIEcTPw95RXTJK97zSVJDWFw522438Em47kVTEZ-7C_NVCp0rRIjzfWB4vyvG9HPghKqRXVJm4Uag8qMGHkCMBnh4bnbdcpK0Wex3esOJq7uaSb/s800/palormarsour_ig400.jpg", "comment_count": 0 }, { "title": "oaxacan lady", "url": "https://cocktailvirgin.blogspot.com/2024/07/oaxacan-lady.html", "published": "2024-07-02T08:00:00.045-04:00", "updated": "2024-07-02T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "benedictine", "bitters (mole)", "lime juice", "mezcal" ], "ingredients": [ "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Benedictine", "3/4 oz Amaro Montenegro", "3/4 oz Lime Juice", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Benedictine\n3/4 oz Amaro Montenegro\n3/4 oz Lime Juice\n2 dash Mole Bitters (Bittermens)\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, I was inspired to riff on Eastern Standard's\nSpanish Lady\nthat I tried almost a week earlier. I felt that the Montenegro aspect was too bright and that perhaps switching from a light bodied rum to smoky mezcal could help balance that. Part of my thinking was that mezcal and Montenegro go amazingly well together in the 50:50 shooter, the M&M. I also swapped the original's lemon juice and Angostura Bitters to lime juice and molé bitters. What I dubbed the Oaxacan Lady began with vegetal, smoke, and caramel aromas. Next, lime, citrus, and caramel notes on the sip danced into smoky agave, clementine, herbal, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ18KLRucnZ-zzVyN0xcXBpjnXJiiDq0p2hDXbSYQLxKGx-6to25XQYAk_uJMT-yNzJyApi7XFhPOBA616xK6L9gK3mC_3LJsonTdFLL4K6Fk-DjPpeuqp7JKVIvIRo6_hEryUlCYNrEuPq5DvTwtVFqwFUnNNVWFNLxfZE4vDmosu4DSySU_laARC1o9m/s320/oaxacanlady_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ18KLRucnZ-zzVyN0xcXBpjnXJiiDq0p2hDXbSYQLxKGx-6to25XQYAk_uJMT-yNzJyApi7XFhPOBA616xK6L9gK3mC_3LJsonTdFLL4K6Fk-DjPpeuqp7JKVIvIRo6_hEryUlCYNrEuPq5DvTwtVFqwFUnNNVWFNLxfZE4vDmosu4DSySU_laARC1o9m/s800/oaxacanlady_ig400.jpg", "comment_count": 0 }, { "title": "vanity project", "url": "https://cocktailvirgin.blogspot.com/2024/07/vanity-project.html", "published": "2024-07-04T08:00:00.042-04:00", "updated": "2024-07-04T08:00:00.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Polite Provisions", "year": 2015 }, "categories": [ "bitters (other)", "lillet", "st. germain", "whiskey" ], "ingredients": [ "1 1/2 oz Irish Whiskey (Teeling Small Batch)", "3/4 oz Cocchi Americano", "3/4 oz St. Germain (St. Elder)", "2 dash Bittermens Hopped Grapefruit Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Irish Whiskey (Teeling Small Batch)\n3/4 oz Cocchi Americano\n3/4 oz St. Germain (St. Elder)\n2 dash Bittermens Hopped Grapefruit Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Thursdays ago, I returned to the collection of recipes for Polite Provisions in San Diego and paused on the Vanity Project as an interesting summery Irish whiskey drink. It was listed on their 2023 menu under \"favorites\", and I was able to track it back to at least 2015 via a\nYelp\nmenu photo. Once assembled, the Vanity Project launced out with a lemon and orchard fruit bouquet. Next, pear and grapefruit notes on the sip progressed into whiskey, grapefruit, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyGcyq4LBj_vliXyvbVIUjKZ-ANwynrt9cnMDVuMz34oz-0e9XCTskyNhHNYQj5P14vuueC7tyLymTTlRz687UM9FsTbiPE9-xWjA0LZBNVT-yekCM71L90sF_kuI0UyanlpPrY3wrveYYRuBPr1DTD8O_SW651XfFW8yhElZtTeAf3212e0t84XZ75EF/s320/vanityproject_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyGcyq4LBj_vliXyvbVIUjKZ-ANwynrt9cnMDVuMz34oz-0e9XCTskyNhHNYQj5P14vuueC7tyLymTTlRz687UM9FsTbiPE9-xWjA0LZBNVT-yekCM71L90sF_kuI0UyanlpPrY3wrveYYRuBPr1DTD8O_SW651XfFW8yhElZtTeAf3212e0t84XZ75EF/s800/vanityproject_ig400.jpg", "comment_count": 0 }, { "title": "queen bee", "url": "https://cocktailvirgin.blogspot.com/2024/07/queen-bee.html", "published": "2024-07-05T08:00:00.029-04:00", "updated": "2024-07-05T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sasha Petraske", "source": "Madrusan Cocktail Branches", "year": null }, "categories": [ "applejack", "curacao", "honey", "lemon juice" ], "ingredients": [ "2 oz Applejack (Morin Calvados Selection)", "3/4 oz Lemon Juice", "3/8 oz Honey Syrup (1:1)", "3/8 oz Curaçao (Pierre Ferrand)" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "2 oz Applejack (Morin Calvados Selection)\n3/4 oz Lemon Juice\n3/8 oz Honey Syrup (1:1)\n3/8 oz Curaçao (Pierre Ferrand)\nShake with ice and strain into a coupe.\nTwo Fridays ago, I was scanning a set of Sasha Petraske-related recipe flashcards when I found the Queen Bee. I later confirmed the recipe on the Madrusan Cocktail Branches, and the combination reminded me of the\nHoneymoon\nwith honey instead of Benedictine. In the glass, the Queen Bee buzzed to the nose with apple and fresh orange peel aromas. Next, lemon, honey, and orange notes on the sip landed on apple and orange peel flavors on the swallow with an orange blossom finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hvdoACocSFoKLgc2-3R7pqGa3LUOezrEF20E7Z_7KhT0Kh1vUvBd6Sa2W0gNo7of0EJbiDpn15PB0vhxJtdm_ZQbiOodYW5hcPpfLVXKq9S3B7TPwisr-_fxi3fqHMEOUPOPfQuDYhXrg5TVmq0_cYvQrOIxfvvAytXekD0Gj4QJBXLcBvZqmNWS3z7k/s320/queenbee_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hvdoACocSFoKLgc2-3R7pqGa3LUOezrEF20E7Z_7KhT0Kh1vUvBd6Sa2W0gNo7of0EJbiDpn15PB0vhxJtdm_ZQbiOodYW5hcPpfLVXKq9S3B7TPwisr-_fxi3fqHMEOUPOPfQuDYhXrg5TVmq0_cYvQrOIxfvvAytXekD0Gj4QJBXLcBvZqmNWS3z7k/s800/queenbee_ig400.jpg", "comment_count": 0 }, { "title": "last train to oaxaca", "url": "https://cocktailvirgin.blogspot.com/2024/07/last-train-to-oaxaca.html", "published": "2024-07-06T08:00:00.047-04:00", "updated": "2024-07-06T08:00:00.353-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brian Miller", "source": "Death & Co.", "year": 2009 }, "categories": [ "lillet", "mezcal", "pimento dram", "simple syrup (vanilla)", "tequila" ], "ingredients": [ "1 1/2 oz Pueblo Viejo Añejo Tequila (Cimarron Reposado)", "1/2 oz Los Amantes Mezcal (Peloton de la Muerte)", "3/4 oz Lillet Blanc (Cocchi Americano)", "1 tsp Donn's Spices #2 (1/2 tsp Hamilton's Allspice Dram + 1/2 tsp Vanilla Syrup)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Pueblo Viejo Añejo Tequila (Cimarron Reposado)\n1/2 oz Los Amantes Mezcal (Peloton de la Muerte)\n3/4 oz Lillet Blanc (Cocchi Americano)\n1 tsp Donn's Spices #2 (1/2 tsp Hamilton's Allspice Dram + 1/2 tsp Vanilla Syrup)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Saturdays ago, I found a reference to Death & Co.'s Last Train to Oaxaca, so I found it in the bar's first cocktail book. The drink attributed to Brian Miller in 2009 made me think of the Monkee's 1966 hit song \"Last Train to Clarksville\", and I was curious to see if allspice and vanilla work as well with mezcal and tequila as allspice and chocolate did in the\nCopper Canyon\n. In the glass, the Last Train to Oaxaca showcased an orange, vegetal, smoke, and allspice aroma. Next, orchard fruit notes on the sip cruised into smoke, vegetal, vanilla, allspice, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYw9MVjdteWCiGm8MwYnTY6sknHIKIVAKlS6P0XMPIr9B442iW05cIN4AUvO7vwpNooDz_LdxH9tNsgW04I6ZOczPzOWmG-MBVlKFI8UqEb41InLRFsOGwkjlxxS7WG3qKnNFxFpM3zEjkBf4tevAe3qQiDWUffITqGAu0g4plwYatQyI5MeHgdRlyVQ8/s320/lasttraintooaxaca_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYw9MVjdteWCiGm8MwYnTY6sknHIKIVAKlS6P0XMPIr9B442iW05cIN4AUvO7vwpNooDz_LdxH9tNsgW04I6ZOczPzOWmG-MBVlKFI8UqEb41InLRFsOGwkjlxxS7WG3qKnNFxFpM3zEjkBf4tevAe3qQiDWUffITqGAu0g4plwYatQyI5MeHgdRlyVQ8/s800/lasttraintooaxaca_ig400.jpg", "comment_count": 0 }, { "title": "ducati", "url": "https://cocktailvirgin.blogspot.com/2024/07/ducati.html", "published": "2024-07-07T08:00:00.046-04:00", "updated": "2024-07-07T08:00:00.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Cameron Parish", "source": "The Everleigh", "year": null }, "categories": [ "amaro", "bitters (orange)", "lemon juice", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Aged Rum (Rhum Barbancourt 8 Year)", "1/2 oz Amaro Braulio", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Orange Bitters (Angostura Orange)", "14-16 leaf Mint" ], "instructions": null, "body_text": "1 oz Aged Rum (Rhum Barbancourt 8 Year)\n1/2 oz Amaro Braulio\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Orange Bitters (Angostura Orange)\n14-16 leaf Mint\nBruise mint leaves in a Julep cup, add rest of ingredients, top with crushed ice, and garnish with mint sprigs and a drizzle of Jamaican rum (1/8 oz Wray & Nephew).\nTwo Sundays ago, I opened up the\nBartender'sChoice\napp and came upon the Ducati by Cameron Parish at The Everleigh in Melbourne. The concept of a Julep with Amaro Braulio reminded me of the\nThieves in the Night\nthat I had enjoyed a week and a half prior, so I was curious to see how this citrus-driven rum number would work. Once assembled, the Ducati raced to the nose with mint and rum funk aromas. Next, lemon and caramel notes on the sip turned towards rum, pine, bitter-herbal, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcc07-v7MyMlNBrGQHG6MAIAbDbmxftp12i_fcKfymJPnsOA7TxhV8gVvUtmq6tNbNi2oH0b6APzWOE3KA5-I6mH8sEgwIs6lajXR02UK68ioqlY62SCigwY2koilU_f9HS7grytF3F4614f5DLbSRS9kEbnoXk1yu_HN3jiWEhdQ4Owx24EwpQn9daSW/s320/ducati_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcc07-v7MyMlNBrGQHG6MAIAbDbmxftp12i_fcKfymJPnsOA7TxhV8gVvUtmq6tNbNi2oH0b6APzWOE3KA5-I6mH8sEgwIs6lajXR02UK68ioqlY62SCigwY2koilU_f9HS7grytF3F4614f5DLbSRS9kEbnoXk1yu_HN3jiWEhdQ4Owx24EwpQn9daSW/s800/ducati_ig400.jpg", "comment_count": 0 }, { "title": "averna cocktail", "url": "https://cocktailvirgin.blogspot.com/2024/07/averna-cocktail.html", "published": "2024-07-08T08:00:00.038-04:00", "updated": "2024-07-08T08:00:00.350-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": 2007 }, "categories": [ "amer picon", "averna", "bitters (orange)", "whiskey (Rye)" ], "ingredients": [ "2 oz Michter's Rye", "1/2 oz Averna", "1/2 oz Amer Picon", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "2 oz Michter's Rye\n1/2 oz Averna\n1/2 oz Amer Picon\n1 dash Regan's Orange Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, I returned to a bartender recipe collection from Eastern Standard in Boston, and I landed on the Averna Cocktail that reminded me in structure and naming convention of their\nFernet Cocktail\n. I estimate this to have been created around 2007-08 before they ran through their Amer Picon stash and had to switch over to the house \"\nBitter Brew\n\" mix in 2009. In a cocktail glass that was very similar to the ones that Eastern Standard used to use back in the day, the Averna Cocktail led off with a lemon, caramel, orange, and rye spice bouquet. Next, a caramel-orange sip opened up into rye, bitter-herbal, dark orange, and quinine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lcAnPwyKkl0wrmeWtXdf4hUGdd_rv34ALlhpboIP6Ee9rb3WjQdOACH_T0zgeyvc_QudHgU7yhNxDiLKQoXxcxBbI5uV0GXdPPB18bYXrrIGgyFBdwBhZBHu9gX2zw3fDpaxDZaQUigs_QH0VRclHUTSXbVZb6GDlvNoY1LzfIVVRfunzkImpdX7_BVi/s320/avernacocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lcAnPwyKkl0wrmeWtXdf4hUGdd_rv34ALlhpboIP6Ee9rb3WjQdOACH_T0zgeyvc_QudHgU7yhNxDiLKQoXxcxBbI5uV0GXdPPB18bYXrrIGgyFBdwBhZBHu9gX2zw3fDpaxDZaQUigs_QH0VRclHUTSXbVZb6GDlvNoY1LzfIVVRfunzkImpdX7_BVi/s800/avernacocktail_ig400.jpg", "comment_count": 0 }, { "title": "poolside conversations", "url": "https://cocktailvirgin.blogspot.com/2024/07/poolside-conversations.html", "published": "2024-07-09T08:00:00.047-04:00", "updated": "2024-07-09T08:00:00.341-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Ed Kosek", "source": "The Violet Hour", "year": 2024 }, "categories": [ "benedictine", "bitters (orange)", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Banhez Mezcal (Peloton de la Muerte)", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Benedictine", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Banhez Mezcal (Peloton de la Muerte)\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Benedictine\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.\nTwo Tuesdays, I returned to the online recipe flashcard sets from The Violet Hour in Chicago, and I was lured in by the Poolside Conversations on their current Spring/Summer 2024 menu. I was intrigued for it fell somewhere between the\nOaxacan Dream\nand the\nKerouac\n. The bar's\nInstagram\nattributed it to bartender Ed Kosek with the description of, \"Inspired by the tranquility of late-night swims, it captures the relaxed vibe of hanging out with friends and family by the pool, while enjoying the earth's nighttime fragrance.\" In the glass, the Poolside Conversations began with a lemon, herbal, vegetal, and smoke aroma. Next, a white wine and caramel sip splashed into smoky mezcal, floral, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGfN3hJgfKqB_2VfvHbDgNxChaE_J_sFags06fQDEPnEt4oS2oqQF-X66JbhcucMGy5wBw7QA6-hQpep7uKgjmjDU9pGam8PbZE484WD72FS4UOwumsUkouMHuqoD5e-ewl4nrem66gIap7Jw_Bv1ieX9WAZdT1NWEDKzZdVcsWVBHojyBBk-nqVygZVk/s320/poolsideconversations_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGfN3hJgfKqB_2VfvHbDgNxChaE_J_sFags06fQDEPnEt4oS2oqQF-X66JbhcucMGy5wBw7QA6-hQpep7uKgjmjDU9pGam8PbZE484WD72FS4UOwumsUkouMHuqoD5e-ewl4nrem66gIap7Jw_Bv1ieX9WAZdT1NWEDKzZdVcsWVBHojyBBk-nqVygZVk/s800/poolsideconversations_ig400.jpg", "comment_count": 2 }, { "title": "sands", "url": "https://cocktailvirgin.blogspot.com/2024/07/sands.html", "published": "2024-07-10T08:00:00.048-04:00", "updated": "2024-07-10T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Matty Gee", "source": "Milk & Honey", "year": 2006 }, "categories": [ "gin", "grapefruit juice", "lemon juice", "maraschino" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1 oz Grapefruit Juice", "1/2 oz Lemon Juice", "3/4 oz Maraschino (Luxardo)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 1/2 oz Gin (Beefeater)\n1 oz Grapefruit Juice\n1/2 oz Lemon Juice\n3/4 oz Maraschino (Luxardo)\nShake with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Wednesdays prior, I opened up the\nBartendersChoice\napp and selected the Sands by Matty Gee at Manhattan's Milk & Honey in 2006 which was described as \"somewhere between a Casino Cocktail and a\nHemingway Daiquiri\n\". The name and combination reminded me of the Shifting Sands that Sasha Petraske later created in 2009 with Beefeater 24 as a Collins of sorts and was served at the Beefeater 24\nlaunch\nparty\nat Drink in Boston. Here, the Sands kicked up a grapefruit, cherry, and juniper bouquet. Next, lemon, grapefruit, and a hint of cherry on the sip flowed into gin, grapefruit, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VR9ySeGyHye1Zipv73dBeSn1N5C0LkuzbB6a8fZEOd2ps8Wzi3UigMeJd78YY-ZlsKXKCfieVnjanbbSVk-N4Mn1Wyp0bc6AYhZrntEyapDmRvIbjulRnWYHsDnoekYwaHyIDOsic7Avua28-adWNReqY2ZPVb7cjZv9cKOWY4jPID3Hq5FjJTHeFz15/s320/sands_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VR9ySeGyHye1Zipv73dBeSn1N5C0LkuzbB6a8fZEOd2ps8Wzi3UigMeJd78YY-ZlsKXKCfieVnjanbbSVk-N4Mn1Wyp0bc6AYhZrntEyapDmRvIbjulRnWYHsDnoekYwaHyIDOsic7Avua28-adWNReqY2ZPVb7cjZv9cKOWY4jPID3Hq5FjJTHeFz15/s800/sands_ig400.jpg", "comment_count": 0 }, { "title": "dead in the water", "url": "https://cocktailvirgin.blogspot.com/2024/07/dead-in-water.html", "published": "2024-07-11T08:00:00.041-04:00", "updated": "2024-07-11T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Vince Chirico", "source": "Idlewild", "year": null }, "categories": [ "creme de banane", "fernet-branca", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Crème de Banane (Tempus Fugit)", "1/2 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Crème de Banane (Tempus Fugit)\n1/2 oz Fernet Branca\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Thursdays ago, I uncovered a set of online recipe flashcards for Idlewild in Charlotte, North Carolina. This speakeasy-style bar runs without a menu akin to how Milk & Honey, Attaboy, and Drink do or did, so the set had a mix of their own creations and borrowed favorites. The one that I began with was the Dead in the Water that another site attributed to Idlewild bartender Vince Chirico; moreover, it featured the Fernet-banana combination that I have enjoyed before in recipes like the\nBanana Toronto\nbut never with a mezcal base. Once prepared, the Dead in the Water proffered an orange, caramel, smoke, and menthol bouquet to the nose. Next, grape and caramel notes on the sip gave way to smoky vegetal, banana, and bitter minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdF6bHIAVzVfLmjd2695zcLbQRbsXAvxW8RExAHd0WemkA7Zn4EBCCzkUXavYCngMw9C6JIrR2a7DyexPx4D3vTajcy-ZtwrJ744RT4URMnvZq4w5nWEiAuXgfwK9w_EvgoBQJWNXnQtFbZcDSX9W272efqw8-TsE9ITqullDQoPU4-YRqy_tibHkZHbJQ/s320/deadinthewater_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdF6bHIAVzVfLmjd2695zcLbQRbsXAvxW8RExAHd0WemkA7Zn4EBCCzkUXavYCngMw9C6JIrR2a7DyexPx4D3vTajcy-ZtwrJ744RT4URMnvZq4w5nWEiAuXgfwK9w_EvgoBQJWNXnQtFbZcDSX9W272efqw8-TsE9ITqullDQoPU4-YRqy_tibHkZHbJQ/s800/deadinthewater_ig400.jpg", "comment_count": 0 }, { "title": "chin up", "url": "https://cocktailvirgin.blogspot.com/2024/07/chin-up.html", "published": "2024-07-12T08:00:00.033-04:00", "updated": "2025-10-22T13:29:55.586-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sam Ross", "source": "Milk & Honey", "year": 2005 }, "categories": [ "cynar", "gin", "vermouth (dry)" ], "ingredients": [ "2 oz Gin (Fords)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Cynar", "3 slice Cucumber" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Gin (Fords)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Cynar\n3 slice Cucumber\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Fridays ago, I opened up the\nBartender's Choice\napp and spied Sam Ross' Chin Up. His 2005 creation at Milk & Honey in Manhattan featured the Cynar-cucumber combination that worked so well in Will Thompson's\nCucumber Fizz\nat Drink. Once prepared, the Chin Up raised to the nose with a lemon, melon, minty, and cucumber bouquet. Next, a hint of caramel on the sip lowered into gin, minty, and herbal flavors on the swallow with a cucumber finish. The melon on the nose made me think of of Zach Luther's\nNot a Melon\nthat he did for a guest shift at Backbar that featured cucumber and Cynar as well.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3kmxDKmPb3r9HINQ6uLOn_DWZ3_F8BozySnRu3HiEIoAl1RIIKa9G1_01lOf2yeHX0lOS2gFZ0oriL25kKjgr0whMKiLTMdMntv2MdykTvAS85EIKWVIUxah0cRjVrnM9s3NVeoI5DVBvItwvzwompx9TTSpgLwMaxjE3iGDULuarCXeMn79MO5FR9hyphenhyphen/s320/chinup_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3kmxDKmPb3r9HINQ6uLOn_DWZ3_F8BozySnRu3HiEIoAl1RIIKa9G1_01lOf2yeHX0lOS2gFZ0oriL25kKjgr0whMKiLTMdMntv2MdykTvAS85EIKWVIUxah0cRjVrnM9s3NVeoI5DVBvItwvzwompx9TTSpgLwMaxjE3iGDULuarCXeMn79MO5FR9hyphenhyphen/s800/chinup_ig400.jpg", "comment_count": 0 }, { "title": "panorama", "url": "https://cocktailvirgin.blogspot.com/2024/07/panorama.html", "published": "2024-07-13T08:00:00.032-04:00", "updated": "2024-07-13T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Idlewild", "year": null }, "categories": [ "averna", "bitters (mole)", "maple syrup", "mezcal", "rum" ], "ingredients": [ "1 1/2 oz Jamaican Rum (3/4 oz Coruba + 3/4 oz Smith & Cross)", "3/4 oz Mezcal (Peloton de la Muerte)", "1/2 oz Averna", "1/4 oz Maple Syrup", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Jamaican Rum (3/4 oz Coruba + 3/4 oz Smith & Cross)\n3/4 oz Mezcal (Peloton de la Muerte)\n1/2 oz Averna\n1/4 oz Maple Syrup\n2 dash Chocolate Bitters (Bittermens)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I returned to the online recipe collection from Idlewild, a menu-less cocktail bar in Charlotte, North Carolina, and honed in on the Panorama. While the name reminded me of Trader Vic's\nPanorama Punch\n, it was the Averna-maple duo that made me recall the magic of Dutch Kills'\nDebbie, Don't\n. In the glass, the Panorama opened up with an orange, caramel, rum funk, and smoke nose. Next, caramel and maple swirled on the sip, and the swallow rounded things off with funky rum, maple, caramel, and vegetal flavors on the swallow with smoke and chocolate notes on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJkrioRsS2n1ULkEnzepzy9c7ynO9u27QyuyAH8FNXDHIswOYo5NQrmBn_Pzqnd6xfuIc03jifU-mdkNR-AO9YNRmMIzmPsp7EsUQyGBNl5mrwuEpeB5RzQ0fZnzrMmCZs0jHtcFX_LZBfwFS2HzUWeJEHLlHW-qDnfUb_eI1ONk57W29ZScdqgcLTTNr/s320/panorama_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJkrioRsS2n1ULkEnzepzy9c7ynO9u27QyuyAH8FNXDHIswOYo5NQrmBn_Pzqnd6xfuIc03jifU-mdkNR-AO9YNRmMIzmPsp7EsUQyGBNl5mrwuEpeB5RzQ0fZnzrMmCZs0jHtcFX_LZBfwFS2HzUWeJEHLlHW-qDnfUb_eI1ONk57W29ZScdqgcLTTNr/s800/panorama_ig400.jpg", "comment_count": 0 }, { "title": "marilyn ricketts", "url": "https://cocktailvirgin.blogspot.com/2024/07/marilyn-ricketts.html", "published": "2024-07-14T08:00:00.045-04:00", "updated": "2024-07-14T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "creme de cacao", "egg white", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Privateer Silver Rum (Hamilton's White Stache)", "3/4 oz Lime Juice", "1/2 oz Crème de Cacao (Bols)", "1/2 oz Simple Syrup", "4-5 leaf Mint", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with freshly grated cocoa nib (baker's chocolate).", "body_text": "1 1/2 oz Privateer Silver Rum (Hamilton's White Stache)\n3/4 oz Lime Juice\n1/2 oz Crème de Cacao (Bols)\n1/2 oz Simple Syrup\n4-5 leaf Mint\n1 Egg White\nShake one round without ice and one round with ice, strain into a coupe glass, and garnish with freshly grated cocoa nib (baker's chocolate).\nTwo Sundays ago, I returned back to the bartender's recipe list from Eastern Standard that I received a few months ago and spotted the Marilyn Ricketts that reminded me of an egg white version of the\nScorpion Kick\n. The drink was named after the culinary student who popularized mint chocolate chip ice cream in a contest for the ice cream dessert for the 1973 wedding of Princess Anne to Captain Mark Philips. While the flavor lives on, the name of Mint Royale has mostly faded away. As one would hope from the theme, this egg white Sour of sorts began with a mint and chocolate aroma. Next, a creamy lime sip melted into rum, mint, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnObB7gMcFugRYyrSkfdKXAd7Ce_g8QBF_bA7N7Zvw3zoCkGWOrbZkHy1SHdgnpvk2F5eneLevqTQaABlbR3JbwUjjqvDFUKNZ3kV7SDY5fKIElaHeE3ANjZ6P10CWm4jHD_i5O5J4qgaZDLI0W6YXphDoejgyttrxlX1Wub6Kz5Gwk_uIOUaKdZYOxY_/s320/marilynricketts_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnObB7gMcFugRYyrSkfdKXAd7Ce_g8QBF_bA7N7Zvw3zoCkGWOrbZkHy1SHdgnpvk2F5eneLevqTQaABlbR3JbwUjjqvDFUKNZ3kV7SDY5fKIElaHeE3ANjZ6P10CWm4jHD_i5O5J4qgaZDLI0W6YXphDoejgyttrxlX1Wub6Kz5Gwk_uIOUaKdZYOxY_/s800/marilynricketts_ig400.jpg", "comment_count": 0 }, { "title": "baby turtle", "url": "https://cocktailvirgin.blogspot.com/2024/07/baby-turtle.html", "published": "2024-07-15T08:00:00.064-04:00", "updated": "2024-07-15T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Trick Dog", "year": 2013 }, "categories": [ "campari", "egg white", "grapefruit juice", "lime juice", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Espolon)", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Cinnamon Syrup 2:1 (1/2 oz Cinnamon Syrup 1:1 + 1/4 oz Simple Syrup)", "1/4 oz Campari", "2 dash 20% Saline (5 drop)", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice and strain into a double old fashioned glass with ice.", "body_text": "2 oz Reposado Tequila (Espolon)\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Cinnamon Syrup 2:1 (1/2 oz Cinnamon Syrup 1:1 + 1/4 oz Simple Syrup)\n1/4 oz Campari\n2 dash 20% Saline (5 drop)\n1 Egg White\nShake one round without ice and one round with ice and strain into a double old fashioned glass with ice.\nTwo Mondays ago, I found the browser tab with a drink from\nPunch\nthat I saved when I did not have a grapefruit in the house. That recipe was the Baby Turtle at Trick Dog in San Francisco. A 2013\nEater San Francisco\narticle about the bar finally opening mentioned that the Baby Turtle was included as part the first menu with a Pantone color theme; moreover, the\nPunch\narticle described how guests still order it at the bar (despite not being on any recent menu). The combination reminded me of the mezcal-based\nQuetzal\nthat I created at La Brasa when tasked with a Paloma-inspired drink, except the Baby Turtle has aged tequila and egg white. In the glass, the Baby Turtle welcomed the senses with a cinnamon and grapefruit bouquet. Next, a creamy lime and grapefruit sip crawled towards tequila, bitter orange-grapefruit, and cinnamon flavors on the swallow. Overall, the drink was a bit more red than the tannish Pantone hue of that name.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictZT4qd3wRJL1oGQ9nFSRou3Zeidpw9_d8ibQCqRdFKa7X4QbjTrG4BpgOYViXiD5eFJKi7bepSSoNYnbNplt9fuQZPEqpkMXNJO4ArCtE_WuS0Jq2F8iITVah2zGTgo7Na6DWU5dbZj33BtcJ65xxkr4IE45PqueIEH9aOdRdhDj0GnUwZUVSK8C-F2H/s320/babyturtle_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictZT4qd3wRJL1oGQ9nFSRou3Zeidpw9_d8ibQCqRdFKa7X4QbjTrG4BpgOYViXiD5eFJKi7bepSSoNYnbNplt9fuQZPEqpkMXNJO4ArCtE_WuS0Jq2F8iITVah2zGTgo7Na6DWU5dbZj33BtcJ65xxkr4IE45PqueIEH9aOdRdhDj0GnUwZUVSK8C-F2H/s800/babyturtle_ig400.jpg", "comment_count": 1 }, { "title": "tarantula", "url": "https://cocktailvirgin.blogspot.com/2024/07/tarantula.html", "published": "2024-07-16T08:00:00.039-04:00", "updated": "2024-07-16T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Idlewild", "year": null }, "categories": [ "amaro", "creme de banane", "mezcal", "vermouth (dry)" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Zucca (Sfumato)", "1/2 oz Crème de Banane (Tempus Fugit)", "1/2 oz Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon (orange) twist.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Zucca (Sfumato)\n1/2 oz Crème de Banane (Tempus Fugit)\n1/2 oz Dry Vermouth (Noilly Prat)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon (orange) twist.\nTwo Tuesdays, I returned to the online recipe collection from Idlewild, a speakeasy-style menuless bar in Charlotte, North Carolina, and became intrigued by the Tarantula. The only other time that I have seen banana liqueur paired with a rabarbaro like Zucca or Sfumato was in the\nSfumato Swizzle\n, so I was curious to try it in a less tropical styling. In the glass, the Tarantula crept to the nose with an orange, roast, herbal, and fruity aroma. Next, a caramel-driven sip jumped onto a smoky agave, roast, and bitter banana swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKqoS66BZziV37WxhCiuNF2hVPXNw9yQmIZbFyShAWFjLhUSzbK_JgNatYPes8ajecuqBobnuzvKjPCjCBDb31b6D7miEQ90rTyGmtmxBSN48B9HtZjSCizXlABqeDyii1K8pFjk5YWluYC3d9ObvRqIyb5cEtAjPRm64iNpXbXwCFlL1Kdjy_HfFKRvo/s320/tarantula_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKqoS66BZziV37WxhCiuNF2hVPXNw9yQmIZbFyShAWFjLhUSzbK_JgNatYPes8ajecuqBobnuzvKjPCjCBDb31b6D7miEQ90rTyGmtmxBSN48B9HtZjSCizXlABqeDyii1K8pFjk5YWluYC3d9ObvRqIyb5cEtAjPRm64iNpXbXwCFlL1Kdjy_HfFKRvo/s800/tarantula_ig400.jpg", "comment_count": 0 }, { "title": "the campground", "url": "https://cocktailvirgin.blogspot.com/2024/07/the-campground.html", "published": "2024-07-17T08:00:00.037-04:00", "updated": "2024-07-17T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Drastic Measures", "year": 2020 }, "categories": [ "amaro", "averna", "scotch", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Forester 86° Bourbon (Maker's Mark)", "3/4 oz Averna", "1/4 oz Laphroaig 10 Year Scotch", "1/4 oz Amaro Sfumato", "1/4 oz Simple Syrup" ], "instructions": "Stir with ice and strain into a rocks glass with a big cube.", "body_text": "1 1/2 oz Old Forester 86° Bourbon (Maker's Mark)\n3/4 oz Averna\n1/4 oz Laphroaig 10 Year Scotch\n1/4 oz Amaro Sfumato\n1/4 oz Simple Syrup\nStir with ice and strain into a rocks glass with a big cube.\nTwo Wednesdays ago, I uncovered a collection of online recipe flashcards for Drastic Measures in Shawnee, Kansas, and I was lured in by the Campground. The menu described the drink as \"A smoky\nBlack Manhattan\nriff for the thoughtful drinker\", and the feel reminded me of Sother Teague's\nChar #8\nwhich I made quite a bit while bartending at Drink. I was able to narrow down its genesis to sometime between the bar opening in June 2020 and a\nYelp\nmenu photo in February 2021. Once prepared, the Campground began with a peat smoke and char aroma. Next, a caramel-driven sip slid into Bourbon, smoky Scotch, bitter herbal, and roast flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SKlgnBL0kkhzDRQQ70FKpTkIsnz-NCRBzdkNgZZwSzg4jNpS9GUhTwaB__HzgY0F80SVpCHYUFUHtlvTAcoCfSf6bdi27TZ3wDTlQynn-3SUn0fLPoPkr6699-UMm_ghlOWsSXD0GLVhc89ALQbC8d-V8uqLLBXT19WlwO8Kd4BTaK3hoHAoMfzWK4pV/s320/campground_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SKlgnBL0kkhzDRQQ70FKpTkIsnz-NCRBzdkNgZZwSzg4jNpS9GUhTwaB__HzgY0F80SVpCHYUFUHtlvTAcoCfSf6bdi27TZ3wDTlQynn-3SUn0fLPoPkr6699-UMm_ghlOWsSXD0GLVhc89ALQbC8d-V8uqLLBXT19WlwO8Kd4BTaK3hoHAoMfzWK4pV/s800/campground_ig400.jpg", "comment_count": 0 }, { "title": "jaguar nap", "url": "https://cocktailvirgin.blogspot.com/2024/07/jaguar-nap.html", "published": "2024-07-18T08:00:00.030-04:00", "updated": "2024-07-18T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Matty Clark", "source": "Dutch Kills", "year": 2017 }, "categories": [ "bitters (Angostura)", "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "2 oz Mezcal (Peloton de la Muerte)", "1 oz Lime Juice (3/4 oz)", "3/4 oz Simple Syrup", "3 slice Cucumber", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a cucumber slice and cayenne pepper.", "body_text": "2 oz Mezcal (Peloton de la Muerte)\n1 oz Lime Juice (3/4 oz)\n3/4 oz Simple Syrup\n3 slice Cucumber\n2 dash Angostura Bitters\nShake with ice, strain into a coupe glass, and garnish with a cucumber slice and cayenne pepper.\nTwo Thursdays ago, I fired up the\nBartender's Choice\napp and came across the Jaguar Nap by Matty Clark at Dutch Kills in 2017. Overall, it was just like Attaboy's\nMexican Razor Blade\nbut with bitters (although we made the Mexican Razor Blade a lot for guests at Drink with the suggested inclusion of jalapeño slices in with the cucumber for muddling since folks often asked for spicy tequila and mezcal drinks). The Jaguar Nap awoke with cucumber and chili pepper aromas. Next, a lime and vegetal sip pounced on smoky agave and cucumber flavors on the swallow with a dry baking spice finish that gained pepper spice over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJJMamvHGtxcmzA7cMwdoE3_g_AyRpCAoebL2ZkL5yFCquJrFyJqsZ3POmTzMRqjBKv93vuR07NsLLZkgndCRg4HOEu-qmKQIfW6SD7BoO8G5n_2A94OyPJLTPCTdwcy5JakSry4LIe35vhX99WZBeSzocW9Rlvk_-5xfBySsj-SYNmBW-G66PPtwBSg4/s320/jaguarnap_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJJMamvHGtxcmzA7cMwdoE3_g_AyRpCAoebL2ZkL5yFCquJrFyJqsZ3POmTzMRqjBKv93vuR07NsLLZkgndCRg4HOEu-qmKQIfW6SD7BoO8G5n_2A94OyPJLTPCTdwcy5JakSry4LIe35vhX99WZBeSzocW9Rlvk_-5xfBySsj-SYNmBW-G66PPtwBSg4/s800/jaguarnap_ig400.jpg", "comment_count": 0 }, { "title": "redhead", "url": "https://cocktailvirgin.blogspot.com/2024/07/redhead.html", "published": "2024-07-19T08:00:00.009-04:00", "updated": "2024-07-19T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Mathias Alsen", "source": "Brooms & Hatchets", "year": 2014 }, "categories": [ "averna", "campari", "chartreuse (green)", "cognac", "maraschino", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2/3 oz Rye Whiskey (Rittenhouse)", "2/3 oz Cognac (Monnet VSOP)", "1/2 oz Sweet Vermouth (Cocchi)", "1/3 oz Campari", "1/3 oz Maraschino (Luxardo)", "1/3 oz Averna", "1 tsp Green Chartreuse" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2/3 oz Rye Whiskey (Rittenhouse)\n2/3 oz Cognac (Monnet VSOP)\n1/2 oz Sweet Vermouth (Cocchi)\n1/3 oz Campari\n1/3 oz Maraschino (Luxardo)\n1/3 oz Averna\n1 tsp Green Chartreuse\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays previous, I was perusing the\nKindredCocktails\ndatabase when I came across the Redhead. The drink was crafted by Mathias Alsen at Brooms & Hatchets in Oslo, Norway, circa 2014 that started with the\nRed Hook\nas inspiration, and it was published in Gaz Regan's\n101 Best New Cocktails 2015\n. The equal parts Campari, Maraschino, and Averna combination was one that prospered in the\nFree Fallin'\n, so I was game to see it here with Cognac, vermouth, and Chartreuse added in. After using my teaspoon a bit to make this metric system-derived recipe (1/3 oz is 2 tsp and 2/3 oz is 1/2 oz + 1 tsp), I enjoyed the lemon, nutty cherry, and herbaceous bouquet. Next, a grape, caramel, and hint of cherry on the sip ended up in rye, Cognac, bitter cherry, herbaceous, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJAqnE5U5LEMN1NfsXSCIwC64C2dyW06t-b-6IQom9DmwEZuqwL4OWQFbWtJjzE7M7SolJSj1flA0ajRHXJ1DXXn3XwEo4FW4QpmyxDXNYfnshdnPxCD-QRfMp19q01Ps_etJgh7XDhTT8X3TNYwOJThiye6eVgqwmV1huGnpqPdQdBvu7D_kt_IqQNlQ/s320/redhead_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJAqnE5U5LEMN1NfsXSCIwC64C2dyW06t-b-6IQom9DmwEZuqwL4OWQFbWtJjzE7M7SolJSj1flA0ajRHXJ1DXXn3XwEo4FW4QpmyxDXNYfnshdnPxCD-QRfMp19q01Ps_etJgh7XDhTT8X3TNYwOJThiye6eVgqwmV1huGnpqPdQdBvu7D_kt_IqQNlQ/s800/redhead_ig400.jpg", "comment_count": 0 }, { "title": "corpse reviver #4", "url": "https://cocktailvirgin.blogspot.com/2024/07/corpse-reviver-4.html", "published": "2024-07-20T08:00:00.055-04:00", "updated": "2024-07-20T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jackson Cannon", "source": "Eastern Standard", "year": 2010 }, "categories": [ "bitters (mole)", "chartreuse (yellow)", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye Whiskey", "1 oz Fernet Branca", "1 oz Yellow Chartreuse", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with lemon oil from a twist.", "body_text": "1 oz Rittenhouse Rye Whiskey\n1 oz Fernet Branca\n1 oz Yellow Chartreuse\n1 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass, and garnish with lemon oil from a twist.\nTwo Saturdays ago, I returned to the bartender recipe collection from Eastern Standard and landed on the Corpse Reviver #4.\nThrillist\nin May 2010 attributed it to Jackson Cannon in a list of Boston off-menu items as his addition to the Corpse Reviver canon. While Corpse Revivers #1 and #2 were codified in the 1930\nSavoy Cocktail Book\n, the\nthird in the series\nwas created either in the late 1940s or mid 1950s (depending on the competing claims) as Cognac, crème de menthe, and Fernet. Here, Jackson swapped the Cognac for rye and the menthe for Yellow Chartreuse in the #3 and added in a dash of mole bitters. In the glass, the Corpse Reviver #4 proffered a lemon, herbal, and minty bouquet to the nose. Next, caramel and honey on the sip gave way to rye, pine, minty, and bitter herbal flavors on the swallow with a menthol and chocolate finish. Overall, the combination was rather elegant for a Fernet drink!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkSG64B_7rxhZjdebP-qoxR9Z6XYLl1YnRoGVYEcerkSCoH0Hhbb4LuEMEYRC-V9kODyZhXfbBtAE4bHWVzJN_mUhwtVC0Aa8XW2iIo6RjrlPgfTOIBrix0ktNFg0x7JFIprpajfP8wS1fgqW9mZWifIxq_mDelW9GHw9hcdh_czQsIIP_IPV1IOa1UNK/s320/corpsereviver4_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkSG64B_7rxhZjdebP-qoxR9Z6XYLl1YnRoGVYEcerkSCoH0Hhbb4LuEMEYRC-V9kODyZhXfbBtAE4bHWVzJN_mUhwtVC0Aa8XW2iIo6RjrlPgfTOIBrix0ktNFg0x7JFIprpajfP8wS1fgqW9mZWifIxq_mDelW9GHw9hcdh_czQsIIP_IPV1IOa1UNK/s800/corpsereviver4_ig400.jpg", "comment_count": 0 }, { "title": "jimmy hoffa", "url": "https://cocktailvirgin.blogspot.com/2024/07/jimmy-hoffa.html", "published": "2024-07-21T08:00:00.038-04:00", "updated": "2024-07-21T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Andy Aitken", "source": "Proof Cocktails", "year": 2017 }, "categories": [ "amaro", "bitters (orange)", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye Whiskey", "3/4 oz Punt e Mes", "3/4 oz Amaro Lucano", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Rittenhouse Rye Whiskey\n3/4 oz Punt e Mes\n3/4 oz Amaro Lucano\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).\nTwo Sundays ago, I decided to open up my new purchase of J.E. Clapham's recently published\nThat's Amaro: An Amaro Cocktail Book\n. There, I landed on the Jimmy Hoffa by Andy Aitken of the Dutch site\nProof Cocktails\nin 2017 as an American whiskey riff on his Scotch-based Lord Lucan named after Britain's Jimmy Hoffa equivalent. Once prepared, the Jimmy Hoffa orchestrated an orange and caramel bouquet. Next, caramel and grape on the sip drove into rye flavors, dark orange peel notes, and a rounded herbal bitterness on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGfVOYMqvu4ZBPUamtvcfr8TTfIOfap1BYhc0iSZEY23-j3Dt8-E7_JASo5DwlEnqu0aE6DUbenT2Kne6ztkufLpZBHyDjAGmawT7C4COdMKP9-5V_s0X9aeudJRalJpuWRPzKiTvdrC1txpFPnw4L5EoKeBGxWUB0GQhiNMLBYf-S9n50kH2PAmuNzif/s320/jimmyhoffa_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGfVOYMqvu4ZBPUamtvcfr8TTfIOfap1BYhc0iSZEY23-j3Dt8-E7_JASo5DwlEnqu0aE6DUbenT2Kne6ztkufLpZBHyDjAGmawT7C4COdMKP9-5V_s0X9aeudJRalJpuWRPzKiTvdrC1txpFPnw4L5EoKeBGxWUB0GQhiNMLBYf-S9n50kH2PAmuNzif/s800/jimmyhoffa_ig400.jpg", "comment_count": 0 }, { "title": "sandstorm", "url": "https://cocktailvirgin.blogspot.com/2024/07/sandstorm.html", "published": "2024-07-22T08:00:00.005-04:00", "updated": "2024-07-25T11:54:33.145-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "creme de violette", "gin", "grapefruit juice", "lemon juice", "maraschino" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Maraschino (Luxardo)", "1/4 oz Crème de Violette (Rothman & Winter)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Maraschino (Luxardo)\n1/4 oz Crème de Violette (Rothman & Winter)\nShake with ice, strain into a coupe glass, and garnish with a cherry.\nWhile writing up Matty Gees'\nSands\nfrom Milk & Honey on the blog which was a Casino Cocktail with the addition of grapefruit and no orange bitters or perhaps the\nSavoy Cocktail Book\nsimplified Aviation with grapefruit, I became inspired. What if I took the Sands and crossed it with the classic\n1916 Aviation\n? Sand in the air made me think of a sandstorm which in turn made me think of Darudes's 2000 hit song as the name. This gin Hemingway Daiquiri-Aviation mashup of sorts proffered a nutty cherry, grapefruit, and floral aroma. Next, grapefruit, lemon, and cherry notes on the sip landed on gin and nutty cherry flavors on the swallow with a grapefruit peel and violet floral finish. Overall, the grapefruit juice worked with the Maraschino to push the combination a half or even a full step away from the Aviation.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fz5nDPefTNcLMB17uxL8pc2-z-Q25_7dIYKDrraXuAKfuCPZQLJpRcarAvHLHBdfxK9lkf_hNM-k9lXMRnOGkhIu_Mw4ltaSxC-YOBDM8dmoFE7c2QjUSyUyz70T5iCEfTRX0LhnObhlZoz-HMCquYgK9fORJndLEyHLVzHn89T6Y3BDeF8zBk6Qn1kH/s320/sandstorm_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fz5nDPefTNcLMB17uxL8pc2-z-Q25_7dIYKDrraXuAKfuCPZQLJpRcarAvHLHBdfxK9lkf_hNM-k9lXMRnOGkhIu_Mw4ltaSxC-YOBDM8dmoFE7c2QjUSyUyz70T5iCEfTRX0LhnObhlZoz-HMCquYgK9fORJndLEyHLVzHn89T6Y3BDeF8zBk6Qn1kH/s800/sandstorm_ig400.jpg", "comment_count": 2 }, { "title": "seafarer's delight", "url": "https://cocktailvirgin.blogspot.com/2024/07/seafarers-delight.html", "published": "2024-07-23T08:00:00.000-04:00", "updated": "2024-07-23T08:00:00.133-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kevin Heinze", "source": "Facebook's Tiki Recipes group", "year": null }, "categories": [ "bitters (aromatic)", "falernum", "lemon juice", "orgeat", "pimento dram", "rum" ], "ingredients": [ "6 cL Aged Rum (2 oz R.L. Seale 10 Year)", "1.5 cL Falernum (1/2 oz Velvet)", "0.5 cL Allspice Dram (1 tsp Hamilton's)", "3 cL Lemon Juice (1 oz)", "2 cL Orgeat (2/3 oz or 1/2 oz + 1 tsp)", "2 dash Aromatic Bitters (Angostura)" ], "instructions": "Shake with ice, strain into a coupe glass (rocks glass with ice), and garnish with a lemon twist and mint sprig.", "body_text": "6 cL Aged Rum (2 oz R.L. Seale 10 Year)\n1.5 cL Falernum (1/2 oz Velvet)\n0.5 cL Allspice Dram (1 tsp Hamilton's)\n3 cL Lemon Juice (1 oz)\n2 cL Orgeat (2/3 oz or 1/2 oz + 1 tsp)\n2 dash Aromatic Bitters (Angostura)\nShake with ice, strain into a coupe glass (rocks glass with ice), and garnish with a lemon twist and mint sprig.\nTwo Tuesdays ago I spotted the Seafarer's Delight by German tropical drinks aficionado Kevin Heinze on\nFacebook\n's Tiki Recipes group. The combination reminded me a little of the spiced-Mai Tai riff, the\nCuban Anole\n, but with falernum, allspice, and bitters instead of cinnamon syrup as well as a major change of citrus with lemon instead of lime. I opted for a single old fashioned glass with ice, for the larger build size here and the garnish I crafted would have problems working in most of my coupes. Kevin explained his glassware choice on my\nInstagram\n, \"I have choosen the coupe, because I wanted to mix a rum-based Manhattan at first, which is why I had pre-chilled this glass type instead a rocks glass. But considering... the warm weather, it ended up as a Sour.\" Once prepared, the Seafarer's Delight pleased the senses with lemon, minty, and nutty aromas. Next, a creamy lemon sip sailed into aged rum, almond, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfPWVOcKXxJ4g0dfvaZHZ7DF513FyTRHxhHqgE8dGSwsKa04fn4A5epgUJEfeNzs8oJ9N4zIopxvegGF1u-0dVyLHw_gxsIH8JhI9fs7P8vv0Xczj-eHAymLN7wbc-wUADZf1NYfiMB24Duq0Jzw-gw9Hoi0pswmAIUe8yM4pMYlYVTRI64EmKqkMOSiW/s320/seafarersdelight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfPWVOcKXxJ4g0dfvaZHZ7DF513FyTRHxhHqgE8dGSwsKa04fn4A5epgUJEfeNzs8oJ9N4zIopxvegGF1u-0dVyLHw_gxsIH8JhI9fs7P8vv0Xczj-eHAymLN7wbc-wUADZf1NYfiMB24Duq0Jzw-gw9Hoi0pswmAIUe8yM4pMYlYVTRI64EmKqkMOSiW/s800/seafarersdelight_ig400.jpg", "comment_count": 0 }, { "title": "under the veil", "url": "https://cocktailvirgin.blogspot.com/2024/07/under-veil.html", "published": "2024-07-24T08:00:00.041-04:00", "updated": "2024-07-24T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alisha Neverson", "source": "A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "bitters (other)", "cognac", "creme de cassis" ], "ingredients": [ "2 oz Cognac (Monnet VSOP)", "1/2 oz Amaro Sfumato", "1/2 oz Crème de Cassis (Massenez)", "1 dash Angostura Bitters", "1 dash Cardamom Bitters (The Bitter House Wife)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "2 oz Cognac (Monnet VSOP)\n1/2 oz Amaro Sfumato\n1/2 oz Crème de Cassis (Massenez)\n1 dash Angostura Bitters\n1 dash Cardamom Bitters (The Bitter House Wife)\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Wednesdays ago, I opened up my new purchase of\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nby Lynnette Marrero and Ivy Mix for the evening's libation. While flipping through the pages, I stopped once I read the ingredients for the Under the Veil by Brooklyn bartender Alisha Neverson as her take on a Black Manhattan, for the combination of Sfumato and cassis worked rather well together in the\nEmotional Tailspin\n. Therefore, I decided to make the Under the Veil and reach for the bottle of cassis that I had not touched in a year since I made that other recipe. Once prepared, the Under the Veil showcased a char, roast, and cherry bouquet to the nose. Next, a dark fruit, roast, and caramel sip progressed into Cognac and bitter dark berry flavors on the swallow with a smoke and char finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNooyqrt7sLwsDEpAh-79yAtD4bHC7t_hS38zV0kRwp_YCsCqxWxL-tRA5jnanTk43bFkaKjxmgrByszKSzkESyYeJLHC0vmsQmyknW4i18BtyBY8TBq-ikosxOAJw8O5DF9-wWoEK7CYX4bqKmGir2xWYLuoT4OpGK7cLIO1b-NY8Mmdgmm9ucI18lxK/s320/undertheveil_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNooyqrt7sLwsDEpAh-79yAtD4bHC7t_hS38zV0kRwp_YCsCqxWxL-tRA5jnanTk43bFkaKjxmgrByszKSzkESyYeJLHC0vmsQmyknW4i18BtyBY8TBq-ikosxOAJw8O5DF9-wWoEK7CYX4bqKmGir2xWYLuoT4OpGK7cLIO1b-NY8Mmdgmm9ucI18lxK/s800/undertheveil_ig400.jpg", "comment_count": 0 }, { "title": "famous on paper", "url": "https://cocktailvirgin.blogspot.com/2024/07/famous-on-paper.html", "published": "2024-07-25T08:00:00.035-04:00", "updated": "2024-07-25T08:00:00.153-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Lisa Lauck", "source": "The Violet Hour", "year": 2022 }, "categories": [ "amaro nonino", "chartreuse (yellow)", "lemon juice", "mezcal" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "3/4 oz Yellow Chartreuse", "1/2 oz Amaro Nonino", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe, and garnish with an orange flag (orange twist).", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n3/4 oz Yellow Chartreuse\n1/2 oz Amaro Nonino\n3/4 oz Lemon Juice\nShake with ice, strain into a coupe, and garnish with an orange flag (orange twist).\nTwo Thursdays ago, I finally got around to replacing my empty bottle of Amaro Nonino, and I decided to make a recipe that I had collected to encourage me to eventually go shopping. That drink was the Famous on Paper by Lisa Lauck from Chicago's The Violet Hour's Fall 2022 menu via online recipe flashcards that was also described in\nTastingTable\nin December 2022. Given the name and the ingredients, I figured that a mashup of a\nNaked and Famous\nwith a\nPaper Plane\nwould be a treat. Moreover, Yellow Chartreuse and Amaro Nonino worked rather well together in Backbar's\nPeat's Kiss\n. In the glass, the Famous on Paper took off with an orange, smoke, and vegetal aroma. Next, lemon, caramel, and honey on the sip cruised into smoky, vegetal, and herbal flavors on the swallow with a lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbwSax9WKOuWIADDecpn3cLxg6IxnaSiLHJsVR2ZUF3z1gz_RJWk8RxFYtXadJqcHGxl4ftnZVB2Um3WQVrnxYuv7jLxxgNBaC0mlqTFzb1768cUSphyphenhyphenuhWgafb6BO2Tm9cCl1dOfmYzF3If2c6A15uIVdMxbz-hdmBZpCu_bdutaydlwLiEFirw6cle4/s320/famousonpaper_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbwSax9WKOuWIADDecpn3cLxg6IxnaSiLHJsVR2ZUF3z1gz_RJWk8RxFYtXadJqcHGxl4ftnZVB2Um3WQVrnxYuv7jLxxgNBaC0mlqTFzb1768cUSphyphenhyphenuhWgafb6BO2Tm9cCl1dOfmYzF3If2c6A15uIVdMxbz-hdmBZpCu_bdutaydlwLiEFirw6cle4/s800/famousonpaper_ig400.jpg", "comment_count": 0 }, { "title": "freydis", "url": "https://cocktailvirgin.blogspot.com/2024/07/freydis.html", "published": "2024-07-26T08:00:00.050-04:00", "updated": "2025-10-06T16:57:23.289-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Selma Slabiak", "source": "Mother of Pearl", "year": 2018 }, "categories": [ "aquavit", "creme de peche", "lime juice", "orgeat", "rum (white)" ], "ingredients": [ "3/4 oz El Dorado 3 Year White Rum (Hamilton White Stache)", "3/4 oz Krogstad Aquavit", "3/4 oz Lime Juice", "1/2 oz L'Orgeat Almond Liqueur or Orgeat (Orgeat)", "1/4 oz Orchard Peach Liqueur (Mathilde)" ], "instructions": "Whip shake, pour into a Hurricane or Pearl Diver glass (Collins), fill with crushed ice, and garnish with a mint sprig and orchid (ornamental pea blossom).", "body_text": "3/4 oz El Dorado 3 Year White Rum (Hamilton White Stache)\n3/4 oz Krogstad Aquavit\n3/4 oz Lime Juice\n1/2 oz L'Orgeat Almond Liqueur or Orgeat (Orgeat)\n1/4 oz Orchard Peach Liqueur (Mathilde)\nWhip shake, pour into a Hurricane or Pearl Diver glass (Collins), fill with crushed ice, and garnish with a mint sprig and orchid (ornamental pea blossom).\nAs I was making my way through Amanda Schuster's\nSignature Cocktails\nbook, one of the first drinks that seemed intriguing that I had not tried before and was also easy to make without crafting ingredients or utilizing time- and labor-intensive processes was the Freydis. The recipe was created by Selma Slabiak at Mother of Pearl in Manhattan circa 2018, and it was also meaningful to me for I got to meet Selma when we both attended the same session of Gaz Regan's\nCocktails in the Country\nin 2015. Selma named her Nordic take on the Mai Tai after the sister of Leif Erikson and the first Scandinavian woman to make it to America. The combination reminded me a little of Death & Co.'s\nMr. Wednesday\nbut here in a peach instead of banana way. Once prepared, the Freydis landed with a mint and nutty bouquet. Next, a creamy lime sip sailed into rum, caraway, star anise, and nutty peach flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWgkLuDLptvedwKht398c2BcZOHfsqCo2dMyOhANHtoX2vQBRG419dIp0A7v89tJCxRT-mnh3pwl_uY5A0gMmBntfSQAx-vtc3kB2uhh0aOY4C8KrQHr4JJiKKlNUQGr4UmMRGleETLvTJK4RqnwQtiDxlnleY1zczw9lXSSuCAHY_ENHGwHTdAdwPPAq/s320/freydis_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWgkLuDLptvedwKht398c2BcZOHfsqCo2dMyOhANHtoX2vQBRG419dIp0A7v89tJCxRT-mnh3pwl_uY5A0gMmBntfSQAx-vtc3kB2uhh0aOY4C8KrQHr4JJiKKlNUQGr4UmMRGleETLvTJK4RqnwQtiDxlnleY1zczw9lXSSuCAHY_ENHGwHTdAdwPPAq/s800/freydis_ig400.jpg", "comment_count": 1 }, { "title": "velvet rope", "url": "https://cocktailvirgin.blogspot.com/2024/07/velvet-rope.html", "published": "2024-07-27T08:00:00.057-04:00", "updated": "2024-07-27T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Brick & Mortar", "year": 2017 }, "categories": [ "amaro nonino", "bitters (orange)", "bitters (Peychaud's)", "cognac", "simple syrup (other)", "tea", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Pierre Ferrand 1840 Cognac (Monnet VSOP)", "1/2 oz Hibiscus Tea Syrup (*)", "1/2 oz Amaro Nonino", "2 dash Peychaud's Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain (coupe glass), and garnish with lemon oil from a twist.", "body_text": "1 oz Rittenhouse Rye\n1 oz Pierre Ferrand 1840 Cognac (Monnet VSOP)\n1/2 oz Hibiscus Tea Syrup (*)\n1/2 oz Amaro Nonino\n2 dash Peychaud's Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain (coupe glass), and garnish with lemon oil from a twist.\n(*) The drink was a touch sweet with the hibiscus as a 1:1 syrup. Perhaps making it as a 1:2 syrup, or even easier: adding 1/2 oz hibiscus tea plus 1/4 oz simple/demerara syrup would work.\nAnother recipe that I had saved that utilized Amaro Nonino was the Velvet Rope at Brick & Mortar in Cambridge that I sourced from their\nToastTab\nsite months ago (I no longer see that webpage now). This rye-brandy Black Manhattan of sorts balanced the spirits with Amaro Nonino and a hibiscus syrup, and I was able to find a July 2017 menu photo on\nYelp\nto get an approximate time frame; however, neither the recipe nor\nYelp\ngave a clue as to what glassware was called for so I opted for a coupe which was more standard in those\nyears\n(as opposed to old fashioned glass more common to the\nfirst year\nor two of the bar's existence). In the glass, the Velvet Rope let in a lemon and floral-herbal aroma. Next, a soft red berry and caramel sip witnessed rye, Cognac, caramel orange, and soft cranberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkzmtZ3sPSaj4WpCNj-Hc6N7c0UoJf9PV0lX9Zk-XWwlbI-vODSjWeLe-vjvPz9yMRnziVnG3OiW8jHDuyAQdSdhadtL0yUsNEYajnz02E_iFm0to_tNf-52VR-61CSm3SkpIoW0HkK7v-SUKJBIPlYjYTNKQBWn1F0uS5IaB6utsmPwOjyIlY-VIx3Zd/s320/velvetrope_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkzmtZ3sPSaj4WpCNj-Hc6N7c0UoJf9PV0lX9Zk-XWwlbI-vODSjWeLe-vjvPz9yMRnziVnG3OiW8jHDuyAQdSdhadtL0yUsNEYajnz02E_iFm0to_tNf-52VR-61CSm3SkpIoW0HkK7v-SUKJBIPlYjYTNKQBWn1F0uS5IaB6utsmPwOjyIlY-VIx3Zd/s800/velvetrope_ig400.jpg", "comment_count": 0 }, { "title": "perfect bqe", "url": "https://cocktailvirgin.blogspot.com/2024/07/perfect-bqe.html", "published": "2024-07-28T08:00:00.053-04:00", "updated": "2024-07-28T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ivy Mix", "source": "A Quick Drink", "year": null }, "categories": [ "chartreuse (green)", "maraschino", "vermouth (dry)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey 101 Rye (Rittenhouse)", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Cocchi Sweet Vermouth", "1/4 oz Green Chartreuse", "1 tsp Maraschino (Luxardo)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a cherry.", "body_text": "2 oz Wild Turkey 101 Rye (Rittenhouse)\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Cocchi Sweet Vermouth\n1/4 oz Green Chartreuse\n1 tsp Maraschino (Luxardo)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a cherry.\nTwo Sundays ago, I reached for\nA Quick Drink\nby Lynnette Marrero and Ivy Mix, and I landed on one of Ivy Mix's originals. That recipe was the Perfect BQE as a cross between two Milk & Honey classics: the\nRed Hook\nand the\nGreen Point\n(Ivy did list the Green Point as a Yellow Chartreuse drink in the text but swapped it to Green here). Those neighborhoods are connected by the Brookyln-Queens Expressway, and she found that the perfect or split vermouth version was the way for flavor and balance. Overall, the combination reminded me a bit of the\nSt. Columbus Rill\n,\nDueling Banjos\n, and\nArmistice Cocktail\n, so I was curious to see this take on the concept. In the glass, the Perfect BQE greeted the nose with an herbaceous and nutty cherry aroma. Next, grape and a hint of cherry on the sip drove to rye, herbaceous, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwMiv5oGDTtRXJ39xSpnRaGn3sEVXu5KYC2tSbYHsEVHIX_4nUELleQuh1gsLYyX7P7j93c9HtVGNv6bWrZITZW04XPEp5eZ4zWdxR-8VmgjsZ_B7ABltuvwi1IFY_YK4fNjhF2qnPiVnX5eqO8kAl20CSBwvlnsvCDmTA_VjQntmDQ5iers6a7hkIyhA/s320/perfectbqe_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwMiv5oGDTtRXJ39xSpnRaGn3sEVXu5KYC2tSbYHsEVHIX_4nUELleQuh1gsLYyX7P7j93c9HtVGNv6bWrZITZW04XPEp5eZ4zWdxR-8VmgjsZ_B7ABltuvwi1IFY_YK4fNjhF2qnPiVnX5eqO8kAl20CSBwvlnsvCDmTA_VjQntmDQ5iers6a7hkIyhA/s800/perfectbqe_ig400.jpg", "comment_count": 0 }, { "title": "to rome with love", "url": "https://cocktailvirgin.blogspot.com/2024/07/to-rome-with-love.html", "published": "2024-07-29T08:00:00.045-04:00", "updated": "2024-07-29T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Cork & Cow", "year": 2019 }, "categories": [ "amaro", "benedictine", "lillet", "strega", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Evan Williams Bonded)", "1 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Benedictine", "1/2 oz Zucca (Sfumato)" ], "instructions": "Stir with ice, strain into a coupe rinsed with Strega, and garnish with a lemon twist.", "body_text": "1 oz Bourbon (Evan Williams Bonded)\n1 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Benedictine\n1/2 oz Zucca (Sfumato)\nStir with ice, strain into a coupe rinsed with Strega, and garnish with a lemon twist.\nTwo Mondays ago, I returned to J.E. Clapham's\nThat's Amaro\nbook and spotted the To Rome with Love from Cork & Cow in Franklin, Tennessee, that reminded me in name of the\nRome with a View\nbut was most likely dubbed after the 2012 Woody Allen movie.\nGoogleMaps\nhas a menu photo that includes this drink circa 2019. Overall, the combination reminded me of the\nCountry Lawyer\nmade with blanc vermouth instead of Lillet and no Strega rinse, and the pairing of Benedictine and Zucca/Sfumato was one that I utilized in the\nLeaf Fall\nat Drink. In the glass, the To Rome with Love showcased a lemon, roast, and star anise bouquet. Next, pear and grapefruit notes from the aromatized wine on the sip fled to Bourbon, roast, and herbal bitterness on the swallow with an anise and char finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WbshQvhcesa8zYS0LHxII6ci55fMgF5E3S4awqwOcYPKIrNeL5aV5NuFLQ0k_CYV5vUG06302ezp1iuWjRL0IPwuigs2zfgUKdEXRInxpDfJji-z14StodqGS0bEoNvV-AOvV8tOipqbnRVg6RcB_0-FmEwKMY0PjrxZkbAIYyryIybctWLh3HWlwcjJ/s320/toromewithlove_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WbshQvhcesa8zYS0LHxII6ci55fMgF5E3S4awqwOcYPKIrNeL5aV5NuFLQ0k_CYV5vUG06302ezp1iuWjRL0IPwuigs2zfgUKdEXRInxpDfJji-z14StodqGS0bEoNvV-AOvV8tOipqbnRVg6RcB_0-FmEwKMY0PjrxZkbAIYyryIybctWLh3HWlwcjJ/s800/toromewithlove_ig400.jpg", "comment_count": 0 }, { "title": "alpine cocktail", "url": "https://cocktailvirgin.blogspot.com/2024/07/alpine-cocktail.html", "published": "2024-07-30T08:00:00.035-04:00", "updated": "2024-07-30T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "amaro nonino", "bitters (other)", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Junipero Gin (Martin Miller Westbourne Strength)", "3/4 oz Amaro Nonino", "1/2 oz Dry Vermouth (Noilly Prat)", "1 dash Bittermens Grapefruit Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass (coupe), and garnish with an orange twist.", "body_text": "1 1/2 oz Junipero Gin (Martin Miller Westbourne Strength)\n3/4 oz Amaro Nonino\n1/2 oz Dry Vermouth (Noilly Prat)\n1 dash Bittermens Grapefruit Bitters\nStir with ice, strain into a cocktail glass (coupe), and garnish with an orange twist.\nTwo Tuesdays prior, I ventured back to the pre-Pandemic recipe collection from Eastern Standard that I was gifted, and the Alpine Cocktail as perhaps a Perfect Martini with Amaro Nonino standing in for the sweet vermouth seemed delightful. I was able to confirmed that it was their creation by a\nDailyMeal\npost, and it reminded me of the bar's\nAprilia\nthat utilized Cocchi Americano in an equal parts format as well as Blackbird's\nWalk on the Wild Side\nwith blanc vermouth. Here, the combination yielded an orange, pine, and grapefruit bouquet. Next, a caramel sip ascended to juniper, citrus, and herbal flavors on the swallow with a grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUChLQGZNtd4XvdPe-VcPT2ZxSf10vkkzB8TrHnBMK8pLOUQZ0Lowl7Iq4YLPPNepzSuhCLaiKm3lEJZP1RdzINIIdkwZRhUc988RYfJ5a7jVC4FvdjcMcoxRt7qmN6D2rW8CnipEhLqXaU3mWHwoGR3ywKiWZxoVXyRWjWOcOxCXWAjx_79mWkWRhZpeM/s320/alpinecocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUChLQGZNtd4XvdPe-VcPT2ZxSf10vkkzB8TrHnBMK8pLOUQZ0Lowl7Iq4YLPPNepzSuhCLaiKm3lEJZP1RdzINIIdkwZRhUc988RYfJ5a7jVC4FvdjcMcoxRt7qmN6D2rW8CnipEhLqXaU3mWHwoGR3ywKiWZxoVXyRWjWOcOxCXWAjx_79mWkWRhZpeM/s800/alpinecocktail_ig400.jpg", "comment_count": 0 }, { "title": "smoking vesper", "url": "https://cocktailvirgin.blogspot.com/2024/07/smoking-vesper.html", "published": "2024-07-31T08:00:00.047-04:00", "updated": "2024-07-31T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": 2012 }, "categories": [ "gin", "lillet", "mezcal" ], "ingredients": [ "1 1/2 oz Barrel-Aged Gin (Barr Hill Tom Cat)", "1 oz Cocchi Americano", "1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)" ], "instructions": "Stir with ice and strain into a cinnamon-smoked cocktail glass.", "body_text": "1 1/2 oz Barrel-Aged Gin (Barr Hill Tom Cat)\n1 oz Cocchi Americano\n1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\nStir with ice and strain into a cinnamon-smoked cocktail glass.\nTwo Wednesdays ago, I returned to an older set of online recipe flashcards for Backbar in Somerville, and I came across the Smoking Vesper that was served there circa 2012-2013. While the name reminded me of the\nSmoking Jet Pilot\n, the combination made me think more of California Gold's\nVespertina\nas a tequila, mezcal, and Cocchi Americano riff on the classic\nVesper\n(that link has my diatribe against that cinematic recipe and a coming to terms with it for a\nMixology Monday\nevent). In the glass, the Smoking Vesper greeted the nose with honey, pear, smoke, and burnt cinnamon aromas. Next, grapefruit, pear, and honey notes on the sip led to juniper, vegetal, and smoke flavors on the swallow with a honey and grapefruit finish. Overall, the Barr Hill Old Tom Gin's honey aspect shaped the drink quite a bit, and I wondered what it would have been like with my original impulse of Ransom's aged Old Tom.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSJdFCd5NCpiocD5Ve7Ju16jd2yeeWCq0b3SyAd4AUXxJ0cqmFKYrpJCKybW38Sf3aa6R-dVDKI4Uiov8fb_4D_R87okL8-N335EKV_74QP6MRFVsLRgweudh-arH7ahXmFRe-thp9glyYOAMKJCwgynpFQh4LXSVLR7xYbHUDT9Xa1dbgdmjrReFqZIG/s320/smokingvesper_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSJdFCd5NCpiocD5Ve7Ju16jd2yeeWCq0b3SyAd4AUXxJ0cqmFKYrpJCKybW38Sf3aa6R-dVDKI4Uiov8fb_4D_R87okL8-N335EKV_74QP6MRFVsLRgweudh-arH7ahXmFRe-thp9glyYOAMKJCwgynpFQh4LXSVLR7xYbHUDT9Xa1dbgdmjrReFqZIG/s800/smokingvesper_ig400.jpg", "comment_count": 2 }, { "title": "place de la concorde", "url": "https://cocktailvirgin.blogspot.com/2024/08/place-de-la-concorde.html", "published": "2024-08-01T08:00:00.042-04:00", "updated": "2024-08-01T08:00:00.238-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Brittini Rae Peterson", "source": "A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood", "year": null }, "categories": [ "bitters (other)", "bitters (Peychaud's)", "cognac", "maple syrup", "punt e mes" ], "ingredients": [ "1 3/4 oz Cognac (Monnet VSOP)", "3/4 oz Punt e Mes", "1/2 oz Maple Syrup", "2 dash Peach Bitters (Fee Brothers)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with both an orange and a lemon twist.", "body_text": "1 3/4 oz Cognac (Monnet VSOP)\n3/4 oz Punt e Mes\n1/2 oz Maple Syrup\n2 dash Peach Bitters (Fee Brothers)\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with both an orange and a lemon twist.\nTwo Thursdays ago, I returned to\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nby Lynnette Marrero and Ivy Mix for ideas of that night's drink. There, I latched on to the Place de la Concorde as 2015 Speed Rack winner Brittini Rae Peterson's take on a Cognac Manhattan. The idea of a Manhattan-style drink with Punt e Mes and maple fondly reminded me of the\nBurlington\nat the Citizen, so I was curious to try the combination again. Once prepared, the Place de la Concorde opened up with an orange, lemon, maple, and Cognac bouquet. Next, grape notes and maple's richness on the sip gave way to Cognac, bitter herbal, and peach flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRdsm3WHO4A5uMYFtEwuUI2IM-W1dGg1qw7GoGwSSjVr9n48N6iBOdfPPGLnwgJQQQtuKQ4AlcevQ9PoiGeKnaefQjmHoWQxPmOIlB6F8aQtqJ9KHz8rDTd4NIbNPpwOG26ji3aEdeOuAqm1TYNt85GMfrpxqbQYIU9TDloh5PfAy1Pl2q22qs_DfjRF9/s320/placedelaconcorde_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRdsm3WHO4A5uMYFtEwuUI2IM-W1dGg1qw7GoGwSSjVr9n48N6iBOdfPPGLnwgJQQQtuKQ4AlcevQ9PoiGeKnaefQjmHoWQxPmOIlB6F8aQtqJ9KHz8rDTd4NIbNPpwOG26ji3aEdeOuAqm1TYNt85GMfrpxqbQYIU9TDloh5PfAy1Pl2q22qs_DfjRF9/s800/placedelaconcorde_ig400.jpg", "comment_count": 0 }, { "title": "firebreak", "url": "https://cocktailvirgin.blogspot.com/2024/08/firebreak.html", "published": "2024-08-02T08:00:00.088-04:00", "updated": "2024-08-02T08:00:00.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Dear Irving", "year": 2021 }, "categories": [ "apricot liqueur", "mezcal", "pimento dram" ], "ingredients": [ "1 1/2 oz Mezcal Verde Momento (Peloton de la Muerte)", "1/2 oz Estancia Raicilla (Balam)", "1/2 oz Giffard Apricot Liqueur (Rothman & Winter)", "1/2 tsp St. Elizabeth Allspice Dram (Hamilton's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Mezcal Verde Momento (Peloton de la Muerte)\n1/2 oz Estancia Raicilla (Balam)\n1/2 oz Giffard Apricot Liqueur (Rothman & Winter)\n1/2 tsp St. Elizabeth Allspice Dram (Hamilton's)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Fridays ago, I returned to the online flashcard sets for Dear Irving in Manhattan, and there I spotted the Firebreak from their Spring 2021 menu that would finally make use of my dusty bottle of raicilla. Raicilla is a \"mezcal\" produced in the tequila-centric state of Jalisco, and the quotes around the style are due to the fact that Jalisco is not legally sanctioned to make mezcal. I purchased that small bottle at the Guadalajara airport back in 2016 and was able to smuggle it into my bag of duty-free purchases, and I had only opened it for a taste and never a cocktail. A few years after that trip, Raicilla has become easier to purchase in this country, and thus craft recipes utilizing it began to appear. The Firebreak was essentially an Agave Old Fashioned akin to the\nOaxacan Old Fashioned\nbut instead of agave syrup, it was with the sweetener of apricot and allspice liqueurs that I had tried in drinks like the\nSass Mouth\nand\nPleasure Island\n. Once prepared, the Firebreak opened up with a grapefruit, vegetal, apricot, smoke, and allspice bouquet. Next, orchard fruit notes on the sip ignited into vegetal, smoky, apricot, and allspice flavors on the swallow. Indeed, the concept came across like a fruity Oaxacan Old Fashioned.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mBGTUyghuCC7E4F1GRXxCZLZCmm7nl_OjAtkIJ18C6mvLsy6fpGfL-D7OGCSxVOmL60qp940-dZeoLQ4WLgiuSOE5S7-R6u-ctgDbyo4OK_60HBiKt1gp_PPQhEQ6OdZBlljE366CA9N22RhMOqMCU4z5PCEIZSn_jG06vxlCPOsXQCEnXVdnPdPuBF3/s320/firebreak_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mBGTUyghuCC7E4F1GRXxCZLZCmm7nl_OjAtkIJ18C6mvLsy6fpGfL-D7OGCSxVOmL60qp940-dZeoLQ4WLgiuSOE5S7-R6u-ctgDbyo4OK_60HBiKt1gp_PPQhEQ6OdZBlljE366CA9N22RhMOqMCU4z5PCEIZSn_jG06vxlCPOsXQCEnXVdnPdPuBF3/s800/firebreak_ig400.jpg", "comment_count": 0 }, { "title": "the alligator", "url": "https://cocktailvirgin.blogspot.com/2024/08/the-alligator.html", "published": "2024-08-03T08:00:00.051-04:00", "updated": "2026-04-06T17:16:15.561-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Dante Wheat", "source": "Neat Bourbon Bar", "year": 2023 }, "categories": [ "curacao", "fernet-branca", "lime juice", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Fernet Branca", "3/4 oz Lime Juice", "1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lime wheel.", "body_text": "2 oz Fernet Branca\n3/4 oz Lime Juice\n1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n1/2 oz Cinnamon Syrup\nShake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lime wheel.\nTwo Saturdays ago, I was researching a Fernet Branca recipe when\nGoogle\nled me to the Alligator on the\nThe Educated Barfly\n's February 2023 post and video. The drink was attributed to Dante Wheat of the Neat Bourbon Bar in Louisville, Kentucky, as perhaps his take on a Jägerita (Jägermeister, Cointreau, lime, simple). The combination of Fernet Branca and orange liqueur was one that I encountered years ago in the\nAlcazer\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\nthat inspired me to make a citrus spin of it with the\nAli-Frazier\n. I later found an earlier Fernet-orange liqueur combination in\nLouis' Mixed Drinks\nfrom 1906 with the\nFernet Cocktail\n. Here, that combination with lime and cinnamon syrup began with a lime, caramel, minty, and herbal aroma. Next, lime, orange, and caramel notes on the sip snapped at caramel, bitter herbal, menthol, and cinnamon flavors on the swallow. Overall, I was amazed at how much the Fernet dampened my robust batch of cinnamon syrup on the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2XYDHxzGR7E1Hf34_Hr4ESpklVKhHuUiP0EDbfcCA9PrSkDzc_B4zdVt1W_OnB9-qSB9OzJP3d_DtlJuBP1F7ixc44qA9OeOifrpx-I_bTotdZ2Ss1_gHgA4bzgX3SIbOe_ENesqgyiskFV2khR-Yz0N7D5IrKvttNTtYEPCUlHJGnu7F9tLoNIL6Q6i/s320/alligator_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2XYDHxzGR7E1Hf34_Hr4ESpklVKhHuUiP0EDbfcCA9PrSkDzc_B4zdVt1W_OnB9-qSB9OzJP3d_DtlJuBP1F7ixc44qA9OeOifrpx-I_bTotdZ2Ss1_gHgA4bzgX3SIbOe_ENesqgyiskFV2khR-Yz0N7D5IrKvttNTtYEPCUlHJGnu7F9tLoNIL6Q6i/s800/alligator_ig400.jpg", "comment_count": 0 }, { "title": "the ruthorford", "url": "https://cocktailvirgin.blogspot.com/2024/08/the-ruthorford.html", "published": "2024-08-04T08:00:00.055-04:00", "updated": "2024-08-04T08:00:00.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Murray Stenson", "source": "Zig Zag Café", "year": null }, "categories": [ "amaro", "benedictine", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Knob Creek Bourbon (Four Roses Small Batch)", "1/2 oz Amaro Meletti", "1/2 oz Amaro Nardini", "1/4 oz Benedictine" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Knob Creek Bourbon (Four Roses Small Batch)\n1/2 oz Amaro Meletti\n1/2 oz Amaro Nardini\n1/4 oz Benedictine\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays prior, I returned to the 2020\nCommunity Cocktails\nbook and spotted a recipe from the late, great Murray Stenson at the Zig Zag Café in Seattle. That drink was the Rutherford which came across like a 3 liqueur Black Manhattan, and I was able to spot it in a 2017 menu photo on\nYelp\nand also uncovered elsewhere that it was named after another bartender. Perhaps that bartender is the one who was mentioned in a 2012 Jeffrey Morgenthaler interview in\nFineEatDrink\n, \"One of my favorite bars is also one of Murray Stenson's favorite bars, the Clinton Street Pub, and it's a great dive. They've got a great bartender named Phil Rutherford.\" In the glass, the Ruthorford launched off with bright orange oil, caramel dark orange, and violet floral aromas. Next, caramel and dark orange peel notes on the sip flowed into Bourbon, brown sugar, herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY-MWLgEM5ST56WT68ACDBF8jXQnKJyg3MiaHLQDSH-brLxA4CbzONBxKtXvihn-5GVqPvFC0p2P4m40dReqnFFmM20Fl0V901s7bqMFTWbE-4yVEzTSrtLoNC_Rx6IN1Y0peH5p51TZ0IaCu3gok66_rqzD8xoLNljFqF3jqfjQeGzgsQAwZHj2zmKWq/s320/rutherford_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY-MWLgEM5ST56WT68ACDBF8jXQnKJyg3MiaHLQDSH-brLxA4CbzONBxKtXvihn-5GVqPvFC0p2P4m40dReqnFFmM20Fl0V901s7bqMFTWbE-4yVEzTSrtLoNC_Rx6IN1Y0peH5p51TZ0IaCu3gok66_rqzD8xoLNljFqF3jqfjQeGzgsQAwZHj2zmKWq/s800/rutherford_ig400.jpg", "comment_count": 0 }, { "title": "three ways out", "url": "https://cocktailvirgin.blogspot.com/2024/08/three-ways-out.html", "published": "2024-08-05T08:00:00.028-04:00", "updated": "2024-08-05T08:00:00.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Idlewild", "year": null }, "categories": [ "amaro nonino", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Blanc Vermouth (Dolin)", "1 oz Amaro Nonino" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Blanc Vermouth (Dolin)\n1 oz Amaro Nonino\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Mondays ago, I ventured back to the online recipe flashcards for the menu-less speakeasy, Idlewild in Charlotte, North Carolina. There, I was lured in by the Three Ways Out that reminded me of a blanc vermouth for Lustau East India Solera Sherry and mole bitters version of the Hawthorne's\nUnder the Volcano\n. Once prepared, the Three Ways Out greeted the senses with orange, vegetal, and smoky aromas. Next, caramel and white grape on the sip bloomed into vegetal, orange, and smoky flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Z_0ODe4VNQRvIXc2NB093rPn3f6dsp_xFVtBSAiEVfaAq2aewDWl19N-x6mJi5-TJERQlP2ALSbXGkD_Ed4bkIgAS_jSjFI_Snd4ia1WwOUoYCRVams_GEQKcQMT3Jq6i4Pqa-wHLkh45BI-7HQ7lNi1afUxKwx6sqeoywmrq7sbkWJOmfpt2MR9sWkS/s320/threewaysout_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Z_0ODe4VNQRvIXc2NB093rPn3f6dsp_xFVtBSAiEVfaAq2aewDWl19N-x6mJi5-TJERQlP2ALSbXGkD_Ed4bkIgAS_jSjFI_Snd4ia1WwOUoYCRVams_GEQKcQMT3Jq6i4Pqa-wHLkh45BI-7HQ7lNi1afUxKwx6sqeoywmrq7sbkWJOmfpt2MR9sWkS/s800/threewaysout_ig400.jpg", "comment_count": 0 }, { "title": "barley & gold", "url": "https://cocktailvirgin.blogspot.com/2024/08/barley-gold.html", "published": "2024-08-06T08:00:00.032-04:00", "updated": "2024-08-06T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Adam Aly", "source": "Stampede Cocktail Club", "year": 2020 }, "categories": [ "chartreuse (yellow)", "creme de banane", "suze", "vermouth (bianco)", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "1/2 oz Salers Gentian Liqueur (Suze)", "1/2 oz Carpano Bianco Vermouth (Dolin)", "1/8 oz Tempus Fugit Crème de Banane", "1/8 oz Yellow Chartreuse", "1 dash Saline (4 drop 20%)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n1/2 oz Salers Gentian Liqueur (Suze)\n1/2 oz Carpano Bianco Vermouth (Dolin)\n1/8 oz Tempus Fugit Crème de Banane\n1/8 oz Yellow Chartreuse\n1 dash Saline (4 drop 20%)\nStir with ice and strain into a coupe glass.\nAnother drink that I had spotted in the 2020\nCommunity Cocktails\nbook put out by the Seattle bartending community was the Barley & Gold by Adam Aly at the Stampede Cocktail Club. The Irish whiskey, vermouth, and gentian liqueur combo was one that I have enjoyed since the\nSecond Wife\nat Local 149 back in 2013, so I was game to give one with blanc vermouth and light accents of banana and Yellow Chartreuse a go. In the glass, the Barley & Gold showcased a herbal and floral bouquet. Next, a semi-sweet sip flowed into whiskey and gentian herbal flavors on the swallow with a hint of banana on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_7i50xv08YMSgUqPt2KQ7j8vpud4rA7DumnLZXVV_KdMxeedzN4yobe3riGtiJvb8mE4bFu4v5cdaqr5KapwFP0sArJ9q-APWQAW9Kzp4C4_LjOzcjoskGllpPZj1mxZjVXNLEICiYEgLzSn9JW-Qe_lKmCzRkW-A2yWmGRecvdYD-AaZbZ0kJAmxmbc/s320/barleyandgold_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_7i50xv08YMSgUqPt2KQ7j8vpud4rA7DumnLZXVV_KdMxeedzN4yobe3riGtiJvb8mE4bFu4v5cdaqr5KapwFP0sArJ9q-APWQAW9Kzp4C4_LjOzcjoskGllpPZj1mxZjVXNLEICiYEgLzSn9JW-Qe_lKmCzRkW-A2yWmGRecvdYD-AaZbZ0kJAmxmbc/s800/barleyandgold_ig400.jpg", "comment_count": 0 }, { "title": "bumbo", "url": "https://cocktailvirgin.blogspot.com/2024/08/bumbo.html", "published": "2024-08-07T08:00:00.053-04:00", "updated": "2024-08-07T08:00:00.250-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amaro", "year": 2016 }, "categories": [ "amaro", "bitters (other)", "rum" ], "ingredients": [ "1 1/2 oz Aged Rum (R.L. Seale 10 Year)", "1/4 oz Smith & Cross Rum", "1/2 oz Varnelli Punch Fantasia", "2 dash Scrappy's Lime Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Aged Rum (R.L. Seale 10 Year)\n1/4 oz Smith & Cross Rum\n1/2 oz Varnelli Punch Fantasia\n2 dash Scrappy's Lime Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Wednesdays ago, I stopped into a local liquor store on my way home, and I spotted a possibly mismarked price sign for Punch Fantasia at the undervalued price of $18 for the liter. While I did not know of too many recipes to make with it, it was too good of a price to pass up. Punch Fantasia is an unusual liqueur with caramelized fruits, citrus peel, toffee, vanilla, roasted coffee, and nut flavors and aromas infused into a rhum agricole base. When I got home, I was able to find an\nImbibe\narticle from 2019 with a trio of recipes, and I honed in on the Bumbo by Sother Teague at Amor y Amaro in Manhattan. I merged that drink spec with his 2016\nInstagram\npost which had the addition of Smith & Cross and a grapefruit twist. In the glass, the Bumbo shared a grapefruit, butterscotch, and pecan nose. Next, caramel notes on the sip sailed into funky rum, hazelnut, and lime flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbPXFFvnT-UcAduQEIzoRNKIpcKls2yNHKFLJRtMX-HJBzkl8AKXY7_lwLml2y_WOc4m-ASIbddy2hXuJb2nMS3AJom3QaII0p3R-T0Mvdxhgl2XjGOHNvDZJXIua_xuswi0AEsEIcLGMHH3BziVp5YTudvVrrGIW9oHexd0nIa2-1vy3bYWJvV3uPSBl/s320/bumbo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbPXFFvnT-UcAduQEIzoRNKIpcKls2yNHKFLJRtMX-HJBzkl8AKXY7_lwLml2y_WOc4m-ASIbddy2hXuJb2nMS3AJom3QaII0p3R-T0Mvdxhgl2XjGOHNvDZJXIua_xuswi0AEsEIcLGMHH3BziVp5YTudvVrrGIW9oHexd0nIa2-1vy3bYWJvV3uPSBl/s800/bumbo_ig400.jpg", "comment_count": 0 }, { "title": "hamilton the hipster", "url": "https://cocktailvirgin.blogspot.com/2024/08/hamilton-hipster.html", "published": "2024-08-08T08:00:00.067-04:00", "updated": "2025-10-22T13:29:47.385-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Jon Nutter and Robby Dow", "source": "Grand Army", "year": 2021 }, "categories": [ "amaro", "cynar", "gin", "vermouth (bianco)" ], "ingredients": [ "3/4 oz Fords Gin", "3/4 oz Mulassano Bianco Vermouth (Dolin)", "3/4 oz Cardamaro", "1/2 oz Cynar" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "3/4 oz Fords Gin\n3/4 oz Mulassano Bianco Vermouth (Dolin)\n3/4 oz Cardamaro\n1/2 oz Cynar\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Thursdays ago, I decided to make a drink that I had bookmarked from Robert Simonson's\nSubstack\ncalled Hamilton the Hipster created at Brooklyn's Grand Army circa 2021. Simonson had attributed the recipe to general manager Ally Marrone, but Ally commented on my\nInstagram\nthat it was the work of bartender Jon Nutter, and Jon replied that it was a collaborative effort with bartender Robby Dow. Jon described how, \"I was messing around with a version 1.5 [oz] gin and .75 [oz] of the modifiers, and Robby proposed letting the bitters shine more. Loved the body on this drink!\" The bar's\nInstagram\ndescribes how \"Hamilton the Hipster is our seasonal gin Negroni with notes of spiced apple and cola using Cynar, Cardamaro, and bianco vermouth. Inspired by the internet sensation @hamilton_the_hipster_cat and his luscious mustache.\" Besides a cat-themed drink being pretty cool, I was curious for Cardamaro and Cynar was a duo that I utilized in the\nGoblins Turned to Stone\n. In the glass, Hamilton the Hipster welcomed the nose with grapefruit, plum, and herbal aromas. Next, a grape and caramel sip curled up into gin, funky herbal, and cola flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguun7O9mvi1I2UtYo6mu2SH26Ln5Pbj3L2jVMzPxZ6Hxxh9JKmUk_m754jNJXuDisEA_KtAPj519BRuaOA0tw65OEgGr5VmVletyKf4kp34nYj3xibYb1GU6I-4j9OHFoJTpEWfZlVnmWbDvvTu145TV0crBMoc9vkFgEi-wfZMnwss9TArWBAkPp26G-u/s320/hamiltonthehipster_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguun7O9mvi1I2UtYo6mu2SH26Ln5Pbj3L2jVMzPxZ6Hxxh9JKmUk_m754jNJXuDisEA_KtAPj519BRuaOA0tw65OEgGr5VmVletyKf4kp34nYj3xibYb1GU6I-4j9OHFoJTpEWfZlVnmWbDvvTu145TV0crBMoc9vkFgEi-wfZMnwss9TArWBAkPp26G-u/s800/hamiltonthehipster_ig400.jpg", "comment_count": 0 }, { "title": "treaty of paris", "url": "https://cocktailvirgin.blogspot.com/2024/08/treaty-of-paris.html", "published": "2024-08-09T08:00:00.029-04:00", "updated": "2024-08-09T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Baldwin & Sons Trading Co.", "year": 2017 }, "categories": [ "bitters (Angostura)", "cognac", "licor 43", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Knob Creek Bourbon (Evan Williams Bonded)", "1 oz Pierre Ferrand Ambre Cognac (Monnet VSOP)", "3/4 oz Lustau East India Solera Sherry", "1/4 oz Licor 43", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a cherry and a lemon twist.", "body_text": "1 oz Knob Creek Bourbon (Evan Williams Bonded)\n1 oz Pierre Ferrand Ambre Cognac (Monnet VSOP)\n3/4 oz Lustau East India Solera Sherry\n1/4 oz Licor 43\n1 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with a cherry and a lemon twist.\nTwo Fridays ago, I came across an online recipe flashcard set for the Baldwin & Sons Trading Co. in Woburn, MA, and I decided to make the Treaty of Paris. While this drink appears on their current menu, I found a menu photo that places it as early March 2017. The combination of Lustau East India Solera Sherry and Licor 43 is one favored by the Eastern Standard crew in the\nBlack Douglas\nand\nPonce de Leon\n; moreover, Equal Measure utilized that with the addition of Averna in their\nVelveteen\n. Once prepared, the Treaty of Paris brought forth lemon, Cognac, and nutty sherry aromas to the nose. Next, a grape-driven sip stepped aside for Bourbon, Cognac, raisin, citrus, vanilla, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznPMKygrya_PBQ42E8RppR3QOP91kjoPlsMMv1U4WnQjDoPT4WRyjy49p8Zo5C8C_p7KP8SIq8Nf8W0M7LsQpxWXmSFZmeu48fR6b1XmigHOUnGmbTM1nU7QPfOwSZwr-67kYH8kU7Ua-hznKzxS3jNmpFvtDMSXQQZmygW0msrubOZEdqP4m5SUPWCX8/s320/treatyofparis_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznPMKygrya_PBQ42E8RppR3QOP91kjoPlsMMv1U4WnQjDoPT4WRyjy49p8Zo5C8C_p7KP8SIq8Nf8W0M7LsQpxWXmSFZmeu48fR6b1XmigHOUnGmbTM1nU7QPfOwSZwr-67kYH8kU7Ua-hznKzxS3jNmpFvtDMSXQQZmygW0msrubOZEdqP4m5SUPWCX8/s800/treatyofparis_ig400.jpg", "comment_count": 0 }, { "title": "brooklyn burns", "url": "https://cocktailvirgin.blogspot.com/2024/08/brooklyn-burns.html", "published": "2024-08-10T08:00:00.042-04:00", "updated": "2024-08-10T08:00:00.327-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jonny Henningson", "source": "Delancey", "year": 2020 }, "categories": [ "amer picon", "bitters (Angostura)", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Blended Scotch (Famous Grouse Smoky Black)", "1/2 oz Ardbeg 10 Year Scotch", "1/2 oz Cocchi Sweet Vermouth", "1/4 oz Bigalett China-China (3/8 oz Torani Amer)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe (old fashioned glass) with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Blended Scotch (Famous Grouse Smoky Black)\n1/2 oz Ardbeg 10 Year Scotch\n1/2 oz Cocchi Sweet Vermouth\n1/4 oz Bigalett China-China (3/8 oz Torani Amer)\n1 dash Angostura Bitters\nStir with ice, strain into a coupe (old fashioned glass) with a large ice cube, and garnish with a lemon twist.\nTwo Saturdays ago, I decided to make another recipe from the 2020 book\nCommunity Cocktails\ncalled the Brooklyn Burns by Jonny Henningson at Delancey in Seattle. On paper, it appeared more like a\nLiberal\ncrossed with a Rob Roy than a\nBrooklyn\nmashed up with a\nBobby Burns\n, but the combination seemed delightful and perfect for my need of a nightcap. In the glass, the Brookyln Burns erupted with a lemon and peat smoke aroma. Next, grape, malt, and caramel notes on the sip traipsed into smoky Scotch and dark orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAYmDCEZLSCiWg0H9-gg5lMwl2qiiIGsY-hpco8L-jxlV17LXqPTpWEuZ-h07Pp7eSMcQ-fjeKkjLulYC0_uUv5opndeNTUqiAb1p22SHfdvdj2sAiTUqmKFaLiFZEVeexovYxS24k6jXJ90OK5ZRpyDlkGuaHXnCMerz6xiPBJ25HMrhHBin5GB0FLhh/s320/brooklynburns_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAYmDCEZLSCiWg0H9-gg5lMwl2qiiIGsY-hpco8L-jxlV17LXqPTpWEuZ-h07Pp7eSMcQ-fjeKkjLulYC0_uUv5opndeNTUqiAb1p22SHfdvdj2sAiTUqmKFaLiFZEVeexovYxS24k6jXJ90OK5ZRpyDlkGuaHXnCMerz6xiPBJ25HMrhHBin5GB0FLhh/s800/brooklynburns_ig400.jpg", "comment_count": 0 }, { "title": "decadence & elegance", "url": "https://cocktailvirgin.blogspot.com/2024/08/decadence-elegance.html", "published": "2024-08-11T08:00:00.057-04:00", "updated": "2024-08-11T08:00:00.333-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": null, "attribution": { "creator": "Chuck Taggart", "source": "Copa d'Oro", "year": 2009 }, "categories": [ "apricot liqueur", "bitters (Angostura)", "cognac", "cynar", "pimento dram" ], "ingredients": [ "1 3/4 oz Courvoisier Cognac (Monnet VSOP)", "1/2 oz Marie Brizard Apry (Rothman & Winter Apricot)", "3 bsp Housemade Allspice Dram (1/4 oz Hamilton's)", "2 bsp Cynar (1/4 oz)", "3 dash Angostura Bitters (2 dash)", "2 Orange Peels plus 1 for Garnish" ], "instructions": "Express the 2 orange peels into the mixing glass, add the rest of the ingredients, stir with ice, strain into a cocktail glass, and garnish with an additional orange twist.", "body_text": "1 3/4 oz Courvoisier Cognac (Monnet VSOP)\n1/2 oz Marie Brizard Apry (Rothman & Winter Apricot)\n3 bsp Housemade Allspice Dram (1/4 oz Hamilton's)\n2 bsp Cynar (1/4 oz)\n3 dash Angostura Bitters (2 dash)\n2 Orange Peels plus 1 for Garnish\nExpress the 2 orange peels into the mixing glass, add the rest of the ingredients, stir with ice, strain into a cocktail glass, and garnish with an additional orange twist.\nA few weeks ago on\nInstagram\n, I spotted a recipe called Decadence & Elegance that cited Chuck Taggart's\nGumboPages\nblog, and two Sundays ago, I went to the source. The drink was crafted at Copa d'Oro in Santa Monica, California, at or before it was written about in 2009. Since apricot liqueur works well with Cynar and allspice dram such as in the\nHoly Joe\nand\nFirebreak\n, respectively, I was game to give it a try. In the glass, the Decadence & Elegance began with an orange, apricot, and Cognac bouquet. Next, orchard fruit, caramel, and a general richness on the sip danced into Cognac, apricot, allspice, and hint of vegetal-bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mZtRD7-stgF-0Cmmkw1h6qSAR19KlDRXD9J0zlT_qEkDIwkCOOKKyLNX0EB-3c9faLRhFlA5pTUkvyv0eIiLhlvqB3IyueOidjvWUi91ybwLNZdHSZc_Wparzdp4Aq1trJpqXktsZc3a9xNWC3GxzosneQkW07A-2XsW2Hdmf_AsadQF2cIKxgzaSuex/s320/decadenceelegance_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mZtRD7-stgF-0Cmmkw1h6qSAR19KlDRXD9J0zlT_qEkDIwkCOOKKyLNX0EB-3c9faLRhFlA5pTUkvyv0eIiLhlvqB3IyueOidjvWUi91ybwLNZdHSZc_Wparzdp4Aq1trJpqXktsZc3a9xNWC3GxzosneQkW07A-2XsW2Hdmf_AsadQF2cIKxgzaSuex/s800/decadenceelegance_ig400.jpg", "comment_count": 0 }, { "title": "outlander", "url": "https://cocktailvirgin.blogspot.com/2024/08/outlander.html", "published": "2024-08-12T08:00:00.064-04:00", "updated": "2024-08-12T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Mikki Kristola", "source": "the Varnish", "year": null }, "categories": [ "absinthe", "bitters (Peychaud's)", "maraschino", "scotch" ], "ingredients": [ "2 oz Blended Scotch (Famous Grouse Smoky Black)", "1/2 oz Maraschino (Luxardo)", "2 dash Peychaud's Bitters", "2 dash Absinthe (16 drop St. George)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist and a cherry.", "body_text": "2 oz Blended Scotch (Famous Grouse Smoky Black)\n1/2 oz Maraschino (Luxardo)\n2 dash Peychaud's Bitters\n2 dash Absinthe (16 drop St. George)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist and a cherry.\nTwo Mondays ago,\nThe Educated Barfly\npaid tribute to the Varnish in Los Angeles after the bar announced that it was closing by featuring one of their cocktails, the Outlander. The drink was created by Mikki Kristola which was a name that I recognized from the\nVatican City\nthat helped to inspire by\nItalian Stallion\n. The recipe came across like Scotch\nFancy Free\nmashed up with an\nImproved\nScotch Cocktail, and the name reminded me of the Scotch-based Highlander – whether it be the\nBenedictine\none or the\nCherry Heering\none. In the glass, the Outlander ascended to the nose with lemon, nutty cherry, and anise aromas. Next, malt and cherry notes on the sip approached with Scotch, nutty cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO2UB6h1NT7LyTzW2nuxaFLKENZcdXjUFQxcemH1awQPb9nh0gL9F4IhLbRTmaBSdy1DpEjG8imuvG6heE9LByFksManViBywkOBcTY1AVw8wV-cbzF86AAdfmWkY0E93SVPS-Hm-rHSVtoXxfgABrJLKWrjclajlppcg7m1MTus4xp0lFFtoAq3In7vB/s320/outlander_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO2UB6h1NT7LyTzW2nuxaFLKENZcdXjUFQxcemH1awQPb9nh0gL9F4IhLbRTmaBSdy1DpEjG8imuvG6heE9LByFksManViBywkOBcTY1AVw8wV-cbzF86AAdfmWkY0E93SVPS-Hm-rHSVtoXxfgABrJLKWrjclajlppcg7m1MTus4xp0lFFtoAq3In7vB/s800/outlander_ig400.jpg", "comment_count": 0 }, { "title": "the last king of scotland", "url": "https://cocktailvirgin.blogspot.com/2024/08/the-last-king-of-scotland.html", "published": "2024-08-13T08:00:00.054-04:00", "updated": "2024-08-13T08:00:00.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Carlo Caroscio", "source": "Backbar", "year": 2018 }, "categories": [ "bitters (mole)", "cynar", "scotch", "sherry" ], "ingredients": [ "1 1/4 oz Blended Scotch (Famous Grouse Smoky Black)", "1/4 oz Laphroaig 10 Year Scotch", "3/4 oz Varnelli Punch Fantasia", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/4 oz Cynar", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist.", "body_text": "1 1/4 oz Blended Scotch (Famous Grouse Smoky Black)\n1/4 oz Laphroaig 10 Year Scotch\n3/4 oz Varnelli Punch Fantasia\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/4 oz Cynar\n1 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist.\nTwo Tuesdays ago, Andrea and I grabbed a drink at Daiquiris & Daisies. When I mentioned to bartenders and co-owners Daren Swisher and Joe Cammarata that I had just bought a bottle of Punch Fantasia but was stumped on what to do with it after making Sother Teague's\nBumbo\n, I asked if they had any recipe ideas. Joe was able to find this one, the Last King of Scotland, from his files; the cocktail was created by Carlo Caroscio for Backbar's 2018 Negroni Week menu and seemed alluring with Scotch, sherry, and Cynar in the mix. In the glass, the Last King of Scotland presented an orange, smoky, nut, vanilla, and raisin aroma. Next, grape and caramel notes mingled on the sip, and the swallow wrapped things up with smoky Scotch, raisin, vanilla, and toffee flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY3-D4MQKip4ruDhtPsJt_KxydmPoYOmEdVxm1Md5tExjnmZ2OK-qnfPBOl1O8vqrxkbvFtqCTlLuKK6J-X3-ITa4EAbUqbqfiMkIhgLvB8R-EpJGL5omHYrWFsmGEJVogO1uZEeDqg7ORgc-WBGxi3dGzGJTbgkN9rwwBAmeSk8vdtvk-__4wF-erg8u/s320/lastkingofscotland_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY3-D4MQKip4ruDhtPsJt_KxydmPoYOmEdVxm1Md5tExjnmZ2OK-qnfPBOl1O8vqrxkbvFtqCTlLuKK6J-X3-ITa4EAbUqbqfiMkIhgLvB8R-EpJGL5omHYrWFsmGEJVogO1uZEeDqg7ORgc-WBGxi3dGzGJTbgkN9rwwBAmeSk8vdtvk-__4wF-erg8u/s800/lastkingofscotland_ig400.jpg", "comment_count": 0 }, { "title": "humidor", "url": "https://cocktailvirgin.blogspot.com/2024/08/humidor.html", "published": "2024-08-14T08:00:00.042-04:00", "updated": "2024-08-14T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Charles Emberson", "source": "Instagram", "year": null }, "categories": [ "benedictine", "bitters (mole)", "bitters (orange)", "cynar", "mezcal", "rum" ], "ingredients": [ "1 1/2 Blended Aged Rum (Doorly's 12 Year)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Benedictine", "1/2 oz Cynar", "3 dash Orange Bitters (Angostura Orange)", "6 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 Blended Aged Rum (Doorly's 12 Year)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Benedictine\n1/2 oz Cynar\n3 dash Orange Bitters (Angostura Orange)\n6 drop Bittermens Mole Bitters\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I spotted a reference to a drink called the Humidor that seemed like a riff on Maks Pazuniak's\n100 Year Old Cigar\n, so I tracked it back to the source. The recipe was crafted by London home bar enthusiast Charles Emberson and posted on his @chembo_cocktails\nInstagram\n; moreover, I made my rum choice by way of\nThe Smuggler's Cove\nbook's classification system's suggested labels. In the glass, the Humidor opened up with an orange, caramel, vegetal, and smoke bouquet. Next, a caramel-driven sip led into rum, vegetal, herbal, smoke, orange, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj6Y8hQ8aliPEyOPgfvE80XnU3xAsupy0wy-WtSlNqyQxd_PKbT_vzL72Pfc7isvysv__CXUMvULrDuCGo5wIbitJ0ONAVI2XaJ5l1IMzxglqBuDD_eW86btz3qBHD0JHvMEtIkHUaaNcxU8iHPATQhRXte9qcjKBbcLy7oGG83amk67_3ZrJ4Nncy395/s320/humidor_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj6Y8hQ8aliPEyOPgfvE80XnU3xAsupy0wy-WtSlNqyQxd_PKbT_vzL72Pfc7isvysv__CXUMvULrDuCGo5wIbitJ0ONAVI2XaJ5l1IMzxglqBuDD_eW86btz3qBHD0JHvMEtIkHUaaNcxU8iHPATQhRXte9qcjKBbcLy7oGG83amk67_3ZrJ4Nncy395/s800/humidor_ig400.jpg", "comment_count": 0 }, { "title": "el chapo", "url": "https://cocktailvirgin.blogspot.com/2024/08/el-chapo.html", "published": "2024-08-15T08:00:00.033-04:00", "updated": "2024-08-15T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Lynnette Marrero and Jessica Gonzalez", "source": "A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood", "year": null }, "categories": [ "lillet", "pisco", "tequila", "vermouth (dry)" ], "ingredients": [ "3/4 oz Reposado Tequila (Espolon)", "3/4 oz Capurro Ancholado Pisco (Macchu Pisco)", "3/4 oz Cocchi Americano", "3/4 oz Dolin Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lemon twist.", "body_text": "3/4 oz Reposado Tequila (Espolon)\n3/4 oz Capurro Ancholado Pisco (Macchu Pisco)\n3/4 oz Cocchi Americano\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\nStir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lemon twist.\nTwo Thursdays prior, I ventured back to\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nby Lynnette Marrero and Ivy Mix and spotted El Chapo. The drink was created by Lynnette Marrero and Jessica Gonzalez as a Latin American Vesper; since I was familiar with Jessica's work from the\nDeath & Co. Cocktail Book\nand the\nNoMad Cocktail Book\n, I was excited to give this one a go. Moreover, the split base Martini with pisco reminded me of Ivy Mix's\n50/25/25\n. In the glass, El Chapo proffered a lemon, floral, and earthy bouquet to the nose. Next, light orchard fruit notes on the sip slipped into vegetal, pear, and white grape flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCf7kw2gVGlnXTPVhyphenhyphenn7rFUfuZ43G-oN6HR4BfU3ykZbnasIYQHG7jJzcgtaVW-kea8cwSBV3HsJbDTu_68m9zT7ha_jfYCCIkTyruKz8QIK-cD63zprH3RUjuMtAyDZy27vFURvRIzSQF2ebO8iT6xj4BZwnM4609ZsVFcABxYS0MN5SbeVuDacGhTqWU/s320/elchapo_ig400.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "true romance", "url": "https://cocktailvirgin.blogspot.com/2024/08/true-romance.html", "published": "2024-08-16T08:00:00.054-04:00", "updated": "2024-08-16T08:00:00.124-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Carey Jenkins", "source": "Death & Co.: Welcome Home", "year": 2019 }, "categories": [ "ancho reyes", "bitters (other)", "cynar", "mezcal", "punt e mes", "tequila" ], "ingredients": [ "3/4 oz Olmeca Altos Reposado Tequila (Espolon)", "3/4 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "1/2 oz Cynar", "1/2 oz Punt e Mes", "1/2 oz Ancho Reyes Chile Liqueur", "2 dash Bitter Truth Celery Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a half orange wheel (omit).", "body_text": "3/4 oz Olmeca Altos Reposado Tequila (Espolon)\n3/4 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n1/2 oz Cynar\n1/2 oz Punt e Mes\n1/2 oz Ancho Reyes Chile Liqueur\n2 dash Bitter Truth Celery Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a half orange wheel (omit).\nTwo Fridays ago, I purchased a bottle of Ancho Reyes Chile Liqueur, and that night I looked to my\nExcel\nspreadsheets for the Death & Co. books for an use. In the\nWelcome Home\nedition, I spotted the True Romance by Carey Jenkins in 2019 as a mezcal Negroni named after the Quentin Tarantino movie and inspired by co-worker Scott Teague's Straight Razor (I was unable to finds a recipe or other reference to this mezcal Negroni riff though). In the glass, True Romance approached the nose with vegetal and pepper aromas. Next, caramel and grape notes on the sip blossomed into smoky agave, pepper spice, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsNgvhXuMlfsHauv7X12nC2-tnAAmldPX7x-2kVuMo1V-Viy1BzhUy4y6sSafIeqZAPLw3yqd5CDWqQ3b9hyphenhyphenT9KbIJIb6SEe2AGWwIcOANFoiJi5prYJmJBQQJuHdWPlwTMGuKdp4I9fhFb_49iS2EF_530dye2VhhSIj3EXzpdDAm-UvixHl4GFmVMI6/s320/trueromance_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsNgvhXuMlfsHauv7X12nC2-tnAAmldPX7x-2kVuMo1V-Viy1BzhUy4y6sSafIeqZAPLw3yqd5CDWqQ3b9hyphenhyphenT9KbIJIb6SEe2AGWwIcOANFoiJi5prYJmJBQQJuHdWPlwTMGuKdp4I9fhFb_49iS2EF_530dye2VhhSIj3EXzpdDAm-UvixHl4GFmVMI6/s800/trueromance_ig400.jpg", "comment_count": 0 }, { "title": "guadalajara", "url": "https://cocktailvirgin.blogspot.com/2024/08/guadalajara.html", "published": "2024-08-17T08:00:00.054-04:00", "updated": "2024-08-17T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Misty Kalkofen", "source": "Drink", "year": 2009 }, "categories": [ "bitters (Angostura)", "fernet-branca", "mezcal", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Espolon)", "1 oz Mezcal (Peloton de la Muerte)", "1/2 oz Fernet Branca", "1/2 oz Cinnamon Syrup", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 oz Reposado Tequila (Espolon)\n1 oz Mezcal (Peloton de la Muerte)\n1/2 oz Fernet Branca\n1/2 oz Cinnamon Syrup\n1 dash Angostura Bitters\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I was perusing an old set of online recipe flashcards for Backbar in Somerville when I came across the Guadalajara again. This was the recipe that I mentioned in the post on the\nThe Alligator\nthat I had been researching, and I estimate that it was on their menu circa 2012-2013. Perhaps this recipe was a riff on Misty Kalkofen's reposado tequila Toronto of sorts, the\nGuadalajara\n, created at Drink circa 2009-2010 when she was working along side Backbar's Sam Treadway. Here, the reposado tequila was split with mezcal, the agave syrup was swapped for cinnamon syrup, and the mole bitters were exchanged for Angostura. In the glass, this Guadalajara presented a vegetal, cinnamon, smoke, and menthol bouquet. Next, a caramel-driven sip opened up into smoky agave, cinnamon, bitter, minty, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyJf3gxHWLOXSCprqOd4mNtpqJXr1eLgrGzKt9jHg_rsasSNA6pc-q1gnTXgxnapApbU8gs4fa3lFlazJhAgLwT4l4J2N8zHcxVPHjSFzvpDkSIkbpqsuK1jaH5yYe_ymagh31hAQxjenBFMiRSmKU5zYb9xf0HescK-HXWqirQN41LzSwohLoQ8UMrUr/s320/guadalajara_backbar_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyJf3gxHWLOXSCprqOd4mNtpqJXr1eLgrGzKt9jHg_rsasSNA6pc-q1gnTXgxnapApbU8gs4fa3lFlazJhAgLwT4l4J2N8zHcxVPHjSFzvpDkSIkbpqsuK1jaH5yYe_ymagh31hAQxjenBFMiRSmKU5zYb9xf0HescK-HXWqirQN41LzSwohLoQ8UMrUr/s800/guadalajara_backbar_ig400.jpg", "comment_count": 0 }, { "title": "bonfire of the vanities", "url": "https://cocktailvirgin.blogspot.com/2024/08/bonfire-of-vanities.html", "published": "2024-08-18T08:00:00.044-04:00", "updated": "2024-08-19T19:14:27.683-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "ancho reyes", "bitters (mole)", "kahlua", "mezcal", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "3/4 oz Lustau Amontillado Sherry" ], "instructions": null, "body_text": "1 1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n3/4 oz Lustau Amontillado Sherry", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDQmOgeny1t0ICr0M48QxCYXjOdsCT_N8kvLAXIoQcREbQ4nDcpuXHp7CIFvtx1CIUCGOUY8vYOXGhbvVvrfb-fQyb3AeZA-79BJzBW5fLXpB0EPtAxV9XrhLd7wwtIeGBEDcPO3_g2qyRLrzfJB4rNNW6AvVp6Qw9Yez9gyVYzB3__Agi1S3P2ymPxFO/s320/bonfirevanities_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDQmOgeny1t0ICr0M48QxCYXjOdsCT_N8kvLAXIoQcREbQ4nDcpuXHp7CIFvtx1CIUCGOUY8vYOXGhbvVvrfb-fQyb3AeZA-79BJzBW5fLXpB0EPtAxV9XrhLd7wwtIeGBEDcPO3_g2qyRLrzfJB4rNNW6AvVp6Qw9Yez9gyVYzB3__Agi1S3P2ymPxFO/s800/bonfirevanities_ig400.jpg", "comment_count": 0 }, { "title": "ticonderoga club", "url": "https://cocktailvirgin.blogspot.com/2024/08/ticonderoga-club.html", "published": "2024-08-19T08:00:00.083-04:00", "updated": "2024-08-19T08:00:00.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "equalmeasure" ], "serving_style": null, "glassware": "julep cup", "technique": "shake", "attribution": { "creator": "Paul Calvert", "source": "Ticonderoga Club", "year": null }, "categories": [ "#equalmeasure", "cognac", "lemon juice", "pineapple syrup", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Planteray Mister Fogg Navy Rum", "1 oz Pierre Ferrand 1840 Cognac", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Pineapple Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a Julep cup, fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 1/2 oz Planteray Mister Fogg Navy Rum\n1 oz Pierre Ferrand 1840 Cognac\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Pineapple Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into a Julep cup, fill with crushed ice, and garnish with mint sprigs.\nTwo Mondays ago, I attended the book launch event for\nThe Bartender's Pantry\nat Equal Measure and sponsored by Pierre Ferrand. For a welcome drinks made by bar principle Liza Hoar and passed around by beverage director Jackson Cannon was the Ticonderoga Cup created by Paul Calvert at the Ticonderoga Club in Atlanta. The book itself does not contain this recipe but utilized the bar's pineapple syrup found within the book's pages. My guess is that book illustrator Bart Sasso who was in attendance and works at that bar suggested this one (the Cup sans recipe is mentioned in the syrup's description though). The presentation's side deck included the recipe as served to us; the recipes that I found online only specify the rum as English style, so Planteray's British Naval-style rum re-creation worked perfectly. However, in those sources, the sherry is listed as a drier Oloroso instead of the semi-sweet cream sherry that is an Eastern Standard/Equal Measure sherry house style. With the Oloroso, the recipe is akin to a rum and Cognac version of the American whiskey\nIzzy Bizzy Highball\nby Tom Bullock in his 1917\nIdeal Bartender\nbook.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SqE5Pz-qVhQ0tEuQq3EbRNCD6jmPpNL7BUaXh3TcBczSaugz92klsS8mYzrHXgsoa-4awtrN2EC-bSsvkWqTwZoVFrpZXQd4mv-GeyDu9sjygzxU9vbK5eF1k8m-OVbwFlFqDZDlx50BYYhfGbOo3pB9GV9Pe_HmkaauiCBfwHgjRp1hqDGNOAxbOphs/s320/ticonderogaclub_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SqE5Pz-qVhQ0tEuQq3EbRNCD6jmPpNL7BUaXh3TcBczSaugz92klsS8mYzrHXgsoa-4awtrN2EC-bSsvkWqTwZoVFrpZXQd4mv-GeyDu9sjygzxU9vbK5eF1k8m-OVbwFlFqDZDlx50BYYhfGbOo3pB9GV9Pe_HmkaauiCBfwHgjRp1hqDGNOAxbOphs/s800/ticonderogaclub_400.jpg", "comment_count": 0 }, { "title": "rube goldberg variation #3", "url": "https://cocktailvirgin.blogspot.com/2024/08/rube-goldberg-variation-3.html", "published": "2024-08-20T08:00:00.048-04:00", "updated": "2024-08-20T08:00:00.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Ben Riddell", "source": "The Interval", "year": 2016 }, "categories": [ "amaro", "apricot liqueur", "mezcal", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "1/2 oz Mezcal Vago Espadin (Peloton de la Muerte)", "1/2 oz Cardamaro", "1/4 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice and strain into an old fashioned glass.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n1/2 oz Mezcal Vago Espadin (Peloton de la Muerte)\n1/2 oz Cardamaro\n1/4 oz Apricot Liqueur (Rothman & Winter)\nStir with ice and strain into an old fashioned glass.\nTwo Tuesdays prior, I found the Cardamaro recipe booklet pdf file on my computer and began perusing. There, I spied the Rube Goldberg Variation #3 by Ben Riddell of Nomica and The Interval in San Francisco that the brand sourced from a 2016\nInstagram\npost on @bittersandbottles. I was lured in for Cardamaro and apricot worked well together in my Father's Advice riff,\nThe Listening Room\n. I then researched the drink and found it on The Interval's menu described as, \"Named for those crazy contraptions from cartoons where the ball rolls down the ramp and lands on the lever that lights the match that burns the rope and releases the trap, Ben loves drinks (and devices) with lots of crazy things happening, one after another, with a dramatic ending.\" In the glass, the Rube Goldberg Variation #3 invented an apricot, grape, vegetal, and smoke aroma. Next, Cardamaro's grape filled the sip which emptied out into Bourbon, smoky vegetal, bitter herbal, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qGFUc9k0_DUrlEl7iW2dYNGiguNNaTvNagdM8LpGcth3-2NZii5CWX0dkbY6Ld3BIkHIF8FhnSuZ0JC-q9Fk7fO05kfb1rTWvyaNbHTkdpcgtB1wZyYaX51z1565sYT2MahllUtJTe6i8muYXyXSplHHwMjucR67o0zwrMC_0_vLuGOstu0n5IGcGxYu/s320/rubegoldberg3_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qGFUc9k0_DUrlEl7iW2dYNGiguNNaTvNagdM8LpGcth3-2NZii5CWX0dkbY6Ld3BIkHIF8FhnSuZ0JC-q9Fk7fO05kfb1rTWvyaNbHTkdpcgtB1wZyYaX51z1565sYT2MahllUtJTe6i8muYXyXSplHHwMjucR67o0zwrMC_0_vLuGOstu0n5IGcGxYu/s800/rubegoldberg3_ig400.jpg", "comment_count": 0 }, { "title": "catnap", "url": "https://cocktailvirgin.blogspot.com/2024/08/catnap.html", "published": "2024-08-21T08:00:00.028-04:00", "updated": "2024-08-21T08:00:00.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Idlewild", "year": null }, "categories": [ "amaro", "rum", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "1 oz Jamaican Rum (Smith & Cross)", "1 oz Amaro Montenegro", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Blanc Vermouth (Dolin)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lime twist.", "body_text": "1 oz Jamaican Rum (Smith & Cross)\n1 oz Amaro Montenegro\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Blanc Vermouth (Dolin)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lime twist.\nTwo Wednesday ago, I went back to the online recipe flashcard set for Idlewild, a menu-less speakeasy in Charlotte, North Carolina. There, the Catnap caught my eye as a Jamaican rum and blanc vermouth version of the\nEldridge\nin place of the gin and sweet vermouth, respectively. In the glass, the Catnap curled up with a lime, tropical rum funk, and caramelized pineapple aroma. Next, a caramel-noted sip rolled over into funky rum, clementine, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoXw6SVDulDf6yuy0arKYuae53ryvump8Pek10RvYtBFRU4r46Qwxr79SyJuGO5lBXTwiNtUWSiaR_7B201mrjwVTo65ei-2bJQrxG46BbKMefb-A5Q-ivxLLdq13rRe-3OXsTcVU-4FNyDAV5YASeGJV_cjTRsJjIAPH4gZK-VNHNY1I2fBgXki3IzD4/s320/catnap_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoXw6SVDulDf6yuy0arKYuae53ryvump8Pek10RvYtBFRU4r46Qwxr79SyJuGO5lBXTwiNtUWSiaR_7B201mrjwVTo65ei-2bJQrxG46BbKMefb-A5Q-ivxLLdq13rRe-3OXsTcVU-4FNyDAV5YASeGJV_cjTRsJjIAPH4gZK-VNHNY1I2fBgXki3IzD4/s800/catnap_ig400.jpg", "comment_count": 0 }, { "title": "el presidente (palomar)", "url": "https://cocktailvirgin.blogspot.com/2024/08/el-presidente-palomar.html", "published": "2024-08-22T08:00:00.056-04:00", "updated": "2024-08-22T08:00:00.253-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Palomar", "year": 2023 }, "categories": [ "amaro", "curacao", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Coruba Rum", "1 oz Amaro Pasubio", "1/2 oz Dolin Blanc Vermouth", "1/4 oz Pierre Ferrand Dry Curaçao" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Coruba Rum\n1 oz Amaro Pasubio\n1/2 oz Dolin Blanc Vermouth\n1/4 oz Pierre Ferrand Dry Curaçao\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Thursdays ago, I returned to the online recipe flashcard site for Palomar in Portland, Oregon. There, I was lured in by the El Presidente variation that is on their current menu; it was described in an August 2023\nInstagram\npost as \"A modern take on a Cuban classic.\" Indeed, it was closer to Constantino Ribalaigua Vert's 1939\nEl Presidente\nat the Floradita Bar with sweet vermouth than to his better known 1937\nEl Presidente\nwith Chambéry vermouth and grenadine. In the glass, their El Presidente riff launched off with orange, dark rum, molasses, and blueberry aromas. Next, grape with hints of blueberry on the sip sailed into dark rum, blueberry, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2RlWe2f5y-NX3zO7kQYMGfN5k4tGANJw6oANhnQt-IsmU_73fFZbLqjK9KQqk-RDR6ZwMQ1FNPDsDFLiivJWcmFTz1ByFXHc7HUFGrFrgjJBF1ykhJ0zZfS7rPSiO62Ud1JZ5PAYTPhut5SoVaFX9qwaI0YTy6EpFyAmuKgefjOsnc_Ru0omZ59Soq4C/s320/presidente_palomar_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2RlWe2f5y-NX3zO7kQYMGfN5k4tGANJw6oANhnQt-IsmU_73fFZbLqjK9KQqk-RDR6ZwMQ1FNPDsDFLiivJWcmFTz1ByFXHc7HUFGrFrgjJBF1ykhJ0zZfS7rPSiO62Ud1JZ5PAYTPhut5SoVaFX9qwaI0YTy6EpFyAmuKgefjOsnc_Ru0omZ59Soq4C/s800/presidente_palomar_ig400.jpg", "comment_count": 0 }, { "title": "memphis milano", "url": "https://cocktailvirgin.blogspot.com/2024/08/memphis-milano.html", "published": "2024-08-23T08:00:00.054-04:00", "updated": "2024-08-23T08:00:00.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Baldwin & Sons Trading Co.", "year": 2023 }, "categories": [ "averna", "benedictine", "scotch", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Knob Creek Rye (Rittenhouse)", "1/2 oz Compass Box Glasgow Blend Scotch (Ardbeg 10 Year)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz Averna", "1/2 oz Benedictine", "5 drop Orange Blossom Water" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with lemon and orange twists (lemon only).", "body_text": "1 1/2 oz Knob Creek Rye (Rittenhouse)\n1/2 oz Compass Box Glasgow Blend Scotch (Ardbeg 10 Year)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz Averna\n1/2 oz Benedictine\n5 drop Orange Blossom Water\nStir with ice, strain into a cocktail coupe, and garnish with lemon and orange twists (lemon only).\nTwo Fridays ago, I returned to the online recipe flashcards for the Baldwin & Sons Trading Co. in Woburn where I spotted the Memphis Milano as a smoky and herbal Manhattan riff. The drink dates back to at least October 2023 from the bar's\nInstagram\npost, and the drink was named after the Italian design and architecture group that dubbed themselves after Bob Dylan's song \"Stuck in Mobile with the Memphis Blues Again\" that they listened to frequently. In the glass, the Memphis Milano showcased a lemon, herbal, caramel, smoke, and orange blossom water aroma. Next, grape and caramel notes mingled on the sip where things led to rye, peat smoke, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFxVQLJbj2NqTfTvQ67n-EyXy6xm4gx14yUi9H-drtGjPYznxEGTnXX1XAS68Ds27kHYCFwCJPzrp42UsWNCdMU5_zku8nfB1XmefrzDhzDHyPfJuR98tNu5Nrq5YpuU6jOBli40FIsAn3uMkaUa-hDS5DaBhgnPsmgSq9N8nFjJyhjEEFgS-dhviWPou/s320/memphismilano_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFxVQLJbj2NqTfTvQ67n-EyXy6xm4gx14yUi9H-drtGjPYznxEGTnXX1XAS68Ds27kHYCFwCJPzrp42UsWNCdMU5_zku8nfB1XmefrzDhzDHyPfJuR98tNu5Nrq5YpuU6jOBli40FIsAn3uMkaUa-hDS5DaBhgnPsmgSq9N8nFjJyhjEEFgS-dhviWPou/s800/memphismilano_ig400.jpg", "comment_count": 1 }, { "title": "turbo charged prelude", "url": "https://cocktailvirgin.blogspot.com/2024/08/turbo-charged-prelude.html", "published": "2024-08-24T08:00:00.029-04:00", "updated": "2024-08-24T08:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Franklin Mortgage & Investment Co.", "year": 2018 }, "categories": [ "bitters (Angostura)", "cynar", "lemon juice", "passion fruit syrup", "simple syrup", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Cocchi Sweet Vermouth", "1/2 oz Cynar", "1/4 oz Passion Fruit Syrup", "1/4 oz Simple Syrup", "3/4 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Cocchi Sweet Vermouth\n1/2 oz Cynar\n1/4 oz Passion Fruit Syrup\n1/4 oz Simple Syrup\n3/4 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays prior, I went back to the online recipe flashcards for the Franklin Mortgage & Investment Co. in Philadelphia and selected the Turbo Charged Prelude from their Fall 2018 menu. The recipe reminded me of a\nLittle Italy\nwith a touch of\nHurricane\nin the mix, and I was game since Cynar and passion fruit have worked wonderfully in recipes like the\nTurnbuckle\nand the\nTo the Moon Alice\n. Once prepared, this tribute to the\nFast & Furious\nmovie series began with an orange and passion fruit bouquet. Next, lemon, passion fruit, and caramel notes on the sip raced to rye, bitter herbal, grape, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHPsxmcb1ol88JsA7g0NVHsV3OR-qbgyLGvPrrNLwOSfB1ffzfsqoNm8k1iO28cmWTJL92rLQIrjzyuWHqI6YKFr7ijEtz5uXRwNWZ6oBTkRUcCw0YSTlUeKZpOv2GlWi3HdrNvX3ibXOYefkpZzQjx0qTRzJHdrmQJ5Dt4dkirA5O80uN2lXhfFwasr1/s320/turbochargedprelude_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHPsxmcb1ol88JsA7g0NVHsV3OR-qbgyLGvPrrNLwOSfB1ffzfsqoNm8k1iO28cmWTJL92rLQIrjzyuWHqI6YKFr7ijEtz5uXRwNWZ6oBTkRUcCw0YSTlUeKZpOv2GlWi3HdrNvX3ibXOYefkpZzQjx0qTRzJHdrmQJ5Dt4dkirA5O80uN2lXhfFwasr1/s800/turbochargedprelude_ig400.jpg", "comment_count": 0 }, { "title": "comanche club", "url": "https://cocktailvirgin.blogspot.com/2024/08/comanche-club.html", "published": "2024-08-25T08:00:00.039-04:00", "updated": "2024-08-25T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Ted Kilpatrick", "source": "Raines Law Room", "year": 2019 }, "categories": [ "amaro", "ancho reyes", "bitters (mole)", "campari", "mezcal", "punt e mes" ], "ingredients": [ "1 oz Mezcal Amaras (Banhez)", "3/4 oz Punt e Mes", "1/2 oz Campari", "1/4 oz Ancho Reyes Chile Liqueur", "1/4 oz Amaro Zucca (Sfumato)", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Mezcal Amaras (Banhez)\n3/4 oz Punt e Mes\n1/2 oz Campari\n1/4 oz Ancho Reyes Chile Liqueur\n1/4 oz Amaro Zucca (Sfumato)\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Sundays ago, I returned to the online recipe flashcards for Raines Law Room in Manhattan as I recalled a few Ancho Reyes recipes that I could now make. The one that I latched onto first was the Comanche Club that I was able to find in both a\nYelp\nmenu photo and a\nYelp\nreview in late 2019. The name reminded me of Ted Kilpatrick's rather curious\nComanche Club\nthat he dubbed after a fictional organization in the short story \"The Laughing Man\" for a J.D. Salinger-themed charity event. In the glass, the Raines Law Room's Comanche Club initiated with a lemon, vegetal, grape, and pepper spice bouquet. Next, grape and roast notes on the sip subsided into smoke, vegetal, bitter orange, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckVSxz2NNDg_uZxb7x4sN4q3_nrlJ-gvqsEIX1EmtAj0s9SRpXM4783v7CC4n7re61rZB4TnJF7YVTXkg7efY1490eHA5eDl-k-QJA0Bs5UclHmE60MCj7H19RKA39x3b4wSDHpc1rEbQCeRg_E2ppCS66ChyphenhyphenIWl4kMdE_mZvXRj3hQrBarPIPi7j8PB1/s320/comancheclub_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckVSxz2NNDg_uZxb7x4sN4q3_nrlJ-gvqsEIX1EmtAj0s9SRpXM4783v7CC4n7re61rZB4TnJF7YVTXkg7efY1490eHA5eDl-k-QJA0Bs5UclHmE60MCj7H19RKA39x3b4wSDHpc1rEbQCeRg_E2ppCS66ChyphenhyphenIWl4kMdE_mZvXRj3hQrBarPIPi7j8PB1/s800/comancheclub_ig400.jpg", "comment_count": 0 }, { "title": "detroit rock city", "url": "https://cocktailvirgin.blogspot.com/2024/08/detroit-rock-city.html", "published": "2024-08-26T08:00:00.056-04:00", "updated": "2024-08-26T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Ron Oliver", "source": "Great Northern Cocktails", "year": null }, "categories": [ "amaro", "bitters (Angostura)", "bitters (orange)", "cynar", "lillet", "whiskey (Bourbon)" ], "ingredients": [ "30 mL Maker's Mark Bourbon (1 1/2 oz Evan Williams Bonded)", "10 mL Cynar (1/2 oz)", "10 mL Lillet Blanc (1/2 oz Cocchi Americano)", "10 mL Amaro Ramazzotti (1/2 oz)", "1 dash Angostura Bitters", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Yes, I converted this 2 oz recipe into a 3 oz build.", "body_text": "30 mL Maker's Mark Bourbon (1 1/2 oz Evan Williams Bonded)\n10 mL Cynar (1/2 oz)\n10 mL Lillet Blanc (1/2 oz Cocchi Americano)\n10 mL Amaro Ramazzotti (1/2 oz)\n1 dash Angostura Bitters\n1 dash Angostura Orange Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Yes, I converted this 2 oz recipe into a 3 oz build.\nTwo Mondays prior, I received my purchase of Shawn Soole's\nGreat Northern Cocktails\nafter spying a few mentions of it on\nInstagram\n. To break in the book, I started with Detroit Rock City by Ron Oliver, a Vancouver bartender and owner of Mamie Taylor's; the combination of Cynar and Ramazzotti was one that I enjoyed in Jenna Rycroft's\nPuhi\n, so I was sold. Once prepared, Detroit Rock City launched off with orange, root beer, and caramel aromas. Next, caramel and dark plum notes on the sip flipped into Bourbon, root beer, and funky herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DMPeyBmB7yllObtGsNB-uh0foNX7NvZoQ4r4Un6e4ll-_T3tIClWdvGoZS5O_TXJLgVFMq-w5hPqHZBjahq4dbDmncZ_-WiquUVWSS_2AddQC0wYfm_qB7nbboPsHNOjHz_TlB2fcZEbtNSWuzxBkK5cEnqQqIWUeNFy3VnKyh2Fxta17zqq4Bhf3jSu/s320/detroitrockcity_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DMPeyBmB7yllObtGsNB-uh0foNX7NvZoQ4r4Un6e4ll-_T3tIClWdvGoZS5O_TXJLgVFMq-w5hPqHZBjahq4dbDmncZ_-WiquUVWSS_2AddQC0wYfm_qB7nbboPsHNOjHz_TlB2fcZEbtNSWuzxBkK5cEnqQqIWUeNFy3VnKyh2Fxta17zqq4Bhf3jSu/s800/detroitrockcity_ig400.jpg", "comment_count": 0 }, { "title": "daddy issues", "url": "https://cocktailvirgin.blogspot.com/2024/08/daddy-issues.html", "published": "2024-08-27T08:00:00.063-04:00", "updated": "2024-08-27T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "William Greenwell", "source": "Mr. Mao", "year": 2021 }, "categories": [ "averna", "bitters (Angostura)", "cherry brandy", "cointreau", "curacao", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "3/4 oz Averna", "1/4 oz Cherry Heering", "1/4 oz Combier (Pierre Ferrand Dry Curaçao)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n3/4 oz Averna\n1/4 oz Cherry Heering\n1/4 oz Combier (Pierre Ferrand Dry Curaçao)\n2 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Tuesdays ago, I uncovered a set of online recipe flashcards for Mr. Mao in New Orleans. In a September 2021 set, I latched onto the intriguingly named Daddy Issues by beverage director William Greenwell, and I confirmed it via a November 2021 drink of the week post on\nThe Whiskey Lifestyle\nsite that identified the creator. Given the timing, the drink was either on the opening menu in July 2021 or soon after. I described it in a comment on my\nInstagram\npost as \"It's like a\nBlack Manhattan\ngot crossed with a\nRemember the Maine\n. Not something that I'd come up with but I'm happy to have tried this one!\", and bartender Kevin Peterson replied there, \"Black Manhattan meets\nEl Presidente\n+ bitter Cherry Heering. Open to the possibility.\" The combination of Cherry Heering and Averna was one that I enjoyed in the\nSimon\n, so I was game to give this one a try. In the glass, the Daddy Issues began with caramel and cherry aromas. Next, caramel and dark fruit on the sip fells aside to Bourbon, herbal, cherry, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadZj-8YuiPCgQ5K0cDU2jlzvc4TayNTzO1zFbh78HhVr-pe1ytVZ__v-ST74g7Ux1mGGvJ6uuPhm8PY6TMOoiMG7ie-5lyd2C8LvVy9Lw_rBtJOyG0CHxKcfllOJMoHPYbZDZWUJhOZOEkdx7IBy-232qwOEQweW5hMX2bUljcDBgy4CW44T_TiRHIS6Y/s320/daddyissues_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadZj-8YuiPCgQ5K0cDU2jlzvc4TayNTzO1zFbh78HhVr-pe1ytVZ__v-ST74g7Ux1mGGvJ6uuPhm8PY6TMOoiMG7ie-5lyd2C8LvVy9Lw_rBtJOyG0CHxKcfllOJMoHPYbZDZWUJhOZOEkdx7IBy-232qwOEQweW5hMX2bUljcDBgy4CW44T_TiRHIS6Y/s800/daddyissues_ig400.jpg", "comment_count": 0 }, { "title": "no woman, no crime", "url": "https://cocktailvirgin.blogspot.com/2024/08/no-woman-no-crime.html", "published": "2024-08-28T08:00:00.036-04:00", "updated": "2024-08-28T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Alana Nogueda", "source": "Shameful Tiki", "year": null }, "categories": [ "ancho reyes", "cynar", "honey", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Cynar", "1/2 oz Honey Syrup", "1/4 oz Ancho Reyes Chile Liqueur" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oils from a twist.", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Cynar\n1/2 oz Honey Syrup\n1/4 oz Ancho Reyes Chile Liqueur\nStir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oils from a twist.\nTwo Wednesday ago, I reached for Shawn Soole's\nGreat Northern Cocktails\nbook, and I landed on the No Woman, No Crime by Alana Nogueda at Shameful Tiki in Toronto. This Bob Marley & The Wailers tribute utilized the Cynar-honey combination that I had success with in the\nTomb of the Caribs\nand that I learned from the\nMichigander\n, so I was intrigued to see how it would do in a funky rum Old Fashioned with spiced accents from chili liqueur. Once mixed, the No Woman, No Crime showcased a grapefruit and pineapple-like rum funk bouquet. Next, honey and caramel in the sip flowed into funky rum, vegetal, and pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEUAk2E6WARsAN5ZZUk1wfImKhq7cversjwJHuAGmNVW2tiXzg6ZSH4oQV-kkNU7zSwd3gcNZoShOH5vptxq9gpc8Xllbw9yIRU3iP2tJDMk0PSuzDcnZz3scUw1Laff199lxq0vqEBm-L40z0tMZKvqxP-zHGeXFFfKs0oEGjMZM1k9LR9Ig5BARE8E-/s320/nowomannocry_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEUAk2E6WARsAN5ZZUk1wfImKhq7cversjwJHuAGmNVW2tiXzg6ZSH4oQV-kkNU7zSwd3gcNZoShOH5vptxq9gpc8Xllbw9yIRU3iP2tJDMk0PSuzDcnZz3scUw1Laff199lxq0vqEBm-L40z0tMZKvqxP-zHGeXFFfKs0oEGjMZM1k9LR9Ig5BARE8E-/s800/nowomannocry_ig400.jpg", "comment_count": 1 }, { "title": "american oak", "url": "https://cocktailvirgin.blogspot.com/2024/08/american-oak.html", "published": "2024-08-29T08:00:00.023-04:00", "updated": "2024-08-29T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Idlewild", "year": 2020 }, "categories": [ "bitters (mole)", "maple syrup", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 1/4 oz Bourbon (Evan Williams Bonded)", "1 tsp Maple Syrup (1/6 oz)", "1 tsp Vanilla Syrup (1/6 oz)", "2 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 1/4 oz Bourbon (Evan Williams Bonded)\n1 tsp Maple Syrup (1/6 oz)\n1 tsp Vanilla Syrup (1/6 oz)\n2 dash Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Thursdays previous, I returned to the online recipe flashcards for the menu-less speakeasy Idlewild in Charlotte, North Carolina. There, I spied the American Oak that seemed like a vanilla for walnut liqueur version of Backbar's\nFall Back\nwith a similar Bourbon, maple, and chocolate bitters trio in an Old Fashioned format.\nPeachy Magazine\nattributed the recipe to the bar in their Fall 2020 issue. Here, the American Oak opened up with orange, Bourbon, maple, and vanilla aromas. Next, a slightly dark sip from the maple grew into Bourbon, maple, and vanilla flavors on the swallow. Overall, no great surprises here, but, it was definitely rather satisfying.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_mL2gFgMQTzkZJ-YXo755BtJPAQPbhoPQl5LqFFGoXyaNCuRvDMvGrBpd134jkuKzqvLP0PlRx7MlV8BTABj18AKg-dmMWuuntg37OVuGRmpx0rkaQ7RqeBhXCv56BjNBnFMKLEBO_uQm5FlkaH9Ph4pKB5to92VkGKjJ5W6MXLXD-bo4w3Ak8V9DFkI/s320/americanoak_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_mL2gFgMQTzkZJ-YXo755BtJPAQPbhoPQl5LqFFGoXyaNCuRvDMvGrBpd134jkuKzqvLP0PlRx7MlV8BTABj18AKg-dmMWuuntg37OVuGRmpx0rkaQ7RqeBhXCv56BjNBnFMKLEBO_uQm5FlkaH9Ph4pKB5to92VkGKjJ5W6MXLXD-bo4w3Ak8V9DFkI/s800/americanoak_ig400.jpg", "comment_count": 0 }, { "title": "daddy's daiq", "url": "https://cocktailvirgin.blogspot.com/2024/08/daddys-daiq.html", "published": "2024-08-30T08:00:00.038-04:00", "updated": "2024-08-30T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Michael George", "source": "Water Witch", "year": null }, "categories": [ "chartreuse (green)", "falernum", "lime juice", "rum (white)", "simple syrup" ], "ingredients": [ "1 oz Blended White Rum like Kuleana (Hamilton's White Stache)", "1/2 oz Overproof Rhum Agricole (Rhum JM 100°)", "3/4 oz Lime Juice", "1/3 oz Gum Syrup 2:1 (Sirop JM)", "1/4 oz Green Chartreuse", "1/4 oz Falernum (Velvet)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a dried lime wheel (fresh lime wheel).", "body_text": "1 oz Blended White Rum like Kuleana (Hamilton's White Stache)\n1/2 oz Overproof Rhum Agricole (Rhum JM 100°)\n3/4 oz Lime Juice\n1/3 oz Gum Syrup 2:1 (Sirop JM)\n1/4 oz Green Chartreuse\n1/4 oz Falernum (Velvet)\nShake with ice, strain into a coupe glass, and garnish with a dried lime wheel (fresh lime wheel).\nFor National Rum Day two weeks ago,\nImbibe\nposted the recipe for Daddy's Daiq by Daddy Long Legs a/k/a Michael George at Water Witch in Salt Lake City. I had met Daddy Long Legs at Portland Cocktail Week in 2022, so I was intrigued to try this drink that reminded me of a less aggressive\nNuclear Daiquiri\n. In the glass, Daddy's Daiq broadcasted a grassy, lime, and herbaceous aroma. Next, a lime-driven sip gave way to grassy funky rum, herbaceous, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-dEpKgA1VSgkOg6y29syifJeJGrC1txeXRp-Y-n5Ai2A1m3NhrfTcDNdTJIH594gA0SRju7_f_Juoadle8t7IdmGBr3N_OJnju1qPdsScyjG-K7t6QC-N_J78j9BdXdGsaZmFGjB6b8HONepAbkhvOyoWAlnG6z7tG6OB6XVjRsbrkyp4gK0twWedGQg/s320/daddysdaiq_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-dEpKgA1VSgkOg6y29syifJeJGrC1txeXRp-Y-n5Ai2A1m3NhrfTcDNdTJIH594gA0SRju7_f_Juoadle8t7IdmGBr3N_OJnju1qPdsScyjG-K7t6QC-N_J78j9BdXdGsaZmFGjB6b8HONepAbkhvOyoWAlnG6z7tG6OB6XVjRsbrkyp4gK0twWedGQg/s800/daddysdaiq_ig400.jpg", "comment_count": 0 }, { "title": "doctor q", "url": "https://cocktailvirgin.blogspot.com/2024/08/doctor-q.html", "published": "2024-08-31T08:00:00.039-04:00", "updated": "2024-08-31T08:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": 2014 }, "categories": [ "becherovka", "cointreau", "lemon juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Añejo Rum (Don Q Gran Añejo)", "3/4 oz Lemon Juice", "1/2 oz Becherovka", "1/2 oz Cinnamon Syrup", "1/2 oz Combier Orange Liqueur (Cointreau)" ], "instructions": "Shake with ice and strain into a cocktail glass.", "body_text": "1 oz Añejo Rum (Don Q Gran Añejo)\n3/4 oz Lemon Juice\n1/2 oz Becherovka\n1/2 oz Cinnamon Syrup\n1/2 oz Combier Orange Liqueur (Cointreau)\nShake with ice and strain into a cocktail glass.\nTwo Saturdays ago, I was scanning a pre-Pandemic bartender's recipe collection from Eastern Standard in Boston, and I came across the Doctor Q which utilized Becherovka that I was first introduced to at that bar via the\nMetamorphosis\nback in 2007. I was able to find a February 2014 menu photo on\nYelp\nwhich gave the clue that Doctor Q was made with an \"aged Puerto Rican rum\", and along with the name, I surmised that the producer was Don Q. Once shaken and strained, the Doctor Q prescribed an orange and cinnamon aroma. Next, a lemon sip conjured up rum, orange, cinnamon, and clove flavors on the swallow. Overall, the combination was rather autumnal and made me think of the\nWinter Daiquiri\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYpETFI9zeLVgehLHJV_ZICeStQmVnBWI12j6LQDZ8nz4ZECRahlYEVBlPljYcD612Q7zQOHiPdSVs3BnsVyVBPd-7esKBjxRVvdyQ7mD7e49oEOpmTofoZtodEEYm71wknU8DP3YYRruX60aIXdGQVvW27PeHCqDjPsL6OYjaWmat2XS5PpwR9GMy9DR/s320/doctorq_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYpETFI9zeLVgehLHJV_ZICeStQmVnBWI12j6LQDZ8nz4ZECRahlYEVBlPljYcD612Q7zQOHiPdSVs3BnsVyVBPd-7esKBjxRVvdyQ7mD7e49oEOpmTofoZtodEEYm71wknU8DP3YYRruX60aIXdGQVvW27PeHCqDjPsL6OYjaWmat2XS5PpwR9GMy9DR/s800/doctorq_ig400.jpg", "comment_count": 0 }, { "title": "the bitter blend", "url": "https://cocktailvirgin.blogspot.com/2024/09/the-bitter-blend.html", "published": "2024-09-01T08:00:00.047-04:00", "updated": "2024-09-01T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sean Michael McCaffrey", "source": "Great Northern Cocktails", "year": null }, "categories": [ "campari", "cynar", "gin", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1/2 oz Gin (St. George Dry Rye)", "1/2 oz Bourboun (Evan Williams Bonded)", "1/2 oz Cynar", "1/2 oz Campari", "1 oz Sweet Vermouth (Cocchi)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1/2 oz Gin (St. George Dry Rye)\n1/2 oz Bourboun (Evan Williams Bonded)\n1/2 oz Cynar\n1/2 oz Campari\n1 oz Sweet Vermouth (Cocchi)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Sundays prior, I ventured back to Shawn Soole's\nGreat Northern Cocktails\nbook and landed on the Bitter Blend by Montreal bartender Sean Michael McCaffrey. It read like a Negroni crossed with a Boulevardier, but with the Cynar part, perhaps a Negroni crossed with a Little Italy would be more fitting. Bourbon and gin in a straight spirits format was one that I have seen three times before: the Manhattan/Martinez-like\nArnaud's Atomic Bomb\n,\nFool's Gold\nwith a Picon-like element, and Sother Teague's\nYouthful Expression\nwith Ramazzotti (not to mention with citrus and ginger ale, the\nSuffering Bastard\n, of course). Moreover, the name reminded me of Eastern Standard's\nBitter Brew\nthat they crafted when their Amer Picon stock ran out. In the glass, the Bitter Blend proffered an orange and grapefruit bouquet. Next, a grape-driven sip slid into Bourbon, juniper, funky herbal, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXNgAsiB_QkA67Tnp5OCkqhNKwc-1KnwL_f2-P2kwCyotrxhYMbZha3L5u-smribaXJwAN3aXPCoPzqM-LeVV1abBLyRuNY8iwODpyDibD2qXc9G_OOhc8GAcZrWxsICwTEIL7Tb8rhyphenhyphenFPIMeCY8UHdw3GMWHYB86WzDKlQqJPKnvD6yvt8Qly-FpQbzF/s320/bitterblend_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXNgAsiB_QkA67Tnp5OCkqhNKwc-1KnwL_f2-P2kwCyotrxhYMbZha3L5u-smribaXJwAN3aXPCoPzqM-LeVV1abBLyRuNY8iwODpyDibD2qXc9G_OOhc8GAcZrWxsICwTEIL7Tb8rhyphenhyphenFPIMeCY8UHdw3GMWHYB86WzDKlQqJPKnvD6yvt8Qly-FpQbzF/s800/bitterblend_ig400.jpg", "comment_count": 0 }, { "title": "pajazo mental", "url": "https://cocktailvirgin.blogspot.com/2024/09/pajazo-mental.html", "published": "2024-09-02T08:00:00.047-04:00", "updated": "2025-08-08T11:44:43.370-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Eric Syed", "source": "Parche", "year": null }, "categories": [ "honey", "lemon juice", "mezcal", "simple syrup (ginger)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 oz Mezcal (Banhez)", "1 oz Rye Whiskey (Rittenhouse)", "1 oz Lemon Juice", "3/4 oz Honey-Ginger Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and float 1/4 oz Nocino (Russo, it sank though).", "body_text": "1 oz Mezcal (Banhez)\n1 oz Rye Whiskey (Rittenhouse)\n1 oz Lemon Juice\n3/4 oz Honey-Ginger Syrup\nShake with ice, strain into an old fashioned glass with ice, and float 1/4 oz Nocino (Russo, it sank though).\nTwo Mondays ago, the September/October issue of\nImbibe\narrived in the mail, and that night I latched onto the Pajazo Mental by beverage director Eric Syed at Parche in Oakland from an article on Penicillin riffs. This Penicillin riff had the smokey element in a split base with rye instead of as a float; here, the float was a walnut liqueur one. Due to the sugar content, my float sank but it did imbue a walnut aroma though through residuals on the ice and on the surface of the drink. That walnut note was joined by vegetal and smoke aromas on the nose. Next, lemon and honey on the sip led to rye, vegetal, smoke, and ginger flavors on the swallow that were later joined by a walnut finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp4g04dmHeKC3Mnxf5jbyHOYPP5RJb13GUMUIPvII5vAUIEA1p0C1vyu0tKsunSuxQZm-LUurOOBCRApuqV9rxu8hEujqrq1jvFwZWf4AE6QM7foBckuYcB4eDp534vsz5XetVtyGPuh3i7xkgKoXm3WIqS2amw0DkQhBvbEuKCGikyifSxsqbCVkoHW-/s320/pajazomental_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp4g04dmHeKC3Mnxf5jbyHOYPP5RJb13GUMUIPvII5vAUIEA1p0C1vyu0tKsunSuxQZm-LUurOOBCRApuqV9rxu8hEujqrq1jvFwZWf4AE6QM7foBckuYcB4eDp534vsz5XetVtyGPuh3i7xkgKoXm3WIqS2amw0DkQhBvbEuKCGikyifSxsqbCVkoHW-/s800/pajazomental_ig400.jpg", "comment_count": 0 }, { "title": "pizzacato passage", "url": "https://cocktailvirgin.blogspot.com/2024/09/pizzacato-passage.html", "published": "2024-09-03T08:00:00.041-04:00", "updated": "2024-09-03T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Anu Apte", "source": "Roy Roy", "year": 2015 }, "categories": [ "amaro", "ancho reyes", "bitters (mole)", "gin", "sherry" ], "ingredients": [ "1 oz Lustau Amontillado Sherry", "1 oz Amaro Meletti", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Dry Gin (Beefeater)", "2 dash Scrappy's Chocolate Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with candied ginger.", "body_text": "1 oz Lustau Amontillado Sherry\n1 oz Amaro Meletti\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Dry Gin (Beefeater)\n2 dash Scrappy's Chocolate Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with candied ginger.\nTwo Tuesdays ago, I fell back to the 2020\nCommunity Cocktails\nbook and spotted the Pizzacato Passage by owner-bartender Anu Apte at Roy Roy in Seattle. Matt Pietrek in his blog\nCocktailWonk\nwrote how the drink was part of the bar's December 2015 Advent Calendar cocktail menu. I was lured in for Amaro Meletti and dry oxidized sherries have worked well together in recipes like the\n69 Holland\nand\nGlobetrotter\n, so I gave this one a whirl. In the glass, I was greeted with a ginger, nutty grape, caramel, and floral-herbal aroma. Next, caramel and grape notes mingled on the sip, and the swallow wrapped things up with herbal, violet, chili pepper, dried fruit, and chocolate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2MgNZK8I_uImEm8jtDVRJaAvZHe6fnDZJDsixguN5N484L4UGx0PNvqXu2tdq9afvZ3hFhqyneA7DGy3JSoJDjjW0ykLdiRX2GlH2u1KSs4F6Pn-eAceT5siimEVcWOvM2l8gl6YmPGCRUWvHiYU3M940soi55Srfq1r55hHv1mJtdVx1fzZzO2eQbFR6/s320/pizzicatopassage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2MgNZK8I_uImEm8jtDVRJaAvZHe6fnDZJDsixguN5N484L4UGx0PNvqXu2tdq9afvZ3hFhqyneA7DGy3JSoJDjjW0ykLdiRX2GlH2u1KSs4F6Pn-eAceT5siimEVcWOvM2l8gl6YmPGCRUWvHiYU3M940soi55Srfq1r55hHv1mJtdVx1fzZzO2eQbFR6/s800/pizzicatopassage_ig400.jpg", "comment_count": 0 }, { "title": "black pearl", "url": "https://cocktailvirgin.blogspot.com/2024/09/black-pearl.html", "published": "2024-09-04T08:00:00.059-04:00", "updated": "2024-09-04T08:00:00.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "Charlie Was a Sinner", "year": null }, "categories": [ "absinthe", "amaro", "fernet-branca", "punt e mes", "rum" ], "ingredients": [ "1 oz Punt e Mes", "1/2 oz Planteray 5 Year Barbados Rum (Doorly's 12 Year)", "1/2 oz Appleton Signature Rum", "3/4 oz Amaro Montenegro", "1/4 oz Fernet Branca", "1 spritz Absinthe (8 drop St. George)" ], "instructions": "Build in an old fashioned glass, add ice, and stir to mix and chill.", "body_text": "1 oz Punt e Mes\n1/2 oz Planteray 5 Year Barbados Rum (Doorly's 12 Year)\n1/2 oz Appleton Signature Rum\n3/4 oz Amaro Montenegro\n1/4 oz Fernet Branca\n1 spritz Absinthe (8 drop St. George)\nBuild in an old fashioned glass, add ice, and stir to mix and chill.\nTwo Wednesdays ago, I spotted a drink on the\nReddit\ncocktails forum for the Black Pearl from Charlie Was a Sinner in Philadelphia that intrigued me. The recipe was posted by user Gordonf23 who was provided the information by a bartender there. The combination of Amaro Montenegro and Fernet Branca was one that worked amazingly well in Backbar's\nScarecrow\nand that I later used in my\nSongs My Mother Taught Me\n. Moreover, the combination of rum, Punt e Mes, and Montenegro reminded me of Erick Castro's\nBlood of My Enemies\n, so I was excited to try this out with Fernet and absinthe in the mix. In the glass, the Black Pearl opened up with a caramel, rum, and herbal bouquet. Next, grape, caramel, and orange notes on the sip formed into rum, minty, herbal, and anise flavors on the swallow that later gained a menthol and clementine aspect as the ice diluted the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vXi3gRIf4sOOmMW3BbFmUOiRdLFxlggoJacCEWHpkYx1j006IReUU1I07EkUaYFlpNJUUEpA90nacQwkfAEykXZfrMa65JjVamDVttMBTOSKnOAsC2AgB19eqduJwwkFBtAVMhBSkb5mKFoghpC0fjh85cb1zNKJ-fKI02DrTiLrVgOJmsaeM5LXv9d6/s320/blackpearl2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vXi3gRIf4sOOmMW3BbFmUOiRdLFxlggoJacCEWHpkYx1j006IReUU1I07EkUaYFlpNJUUEpA90nacQwkfAEykXZfrMa65JjVamDVttMBTOSKnOAsC2AgB19eqduJwwkFBtAVMhBSkb5mKFoghpC0fjh85cb1zNKJ-fKI02DrTiLrVgOJmsaeM5LXv9d6/s800/blackpearl2_ig400.jpg", "comment_count": 0 }, { "title": "another sunken boat", "url": "https://cocktailvirgin.blogspot.com/2024/09/another-sunken-boat.html", "published": "2024-09-05T08:00:00.041-04:00", "updated": "2024-09-05T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Long Island Bar", "year": 2022 }, "categories": [ "absinthe", "cherry brandy", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida (Banhez)", "3/4 oz Punt e Mes", "1/2 oz Cherry Heering", "2 dash Absinthe (12 drop Copper & Kings)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida (Banhez)\n3/4 oz Punt e Mes\n1/2 oz Cherry Heering\n2 dash Absinthe (12 drop Copper & Kings)\nStir with ice, strain into a coupe, and garnish with a cherry.\nTwo Thursdays ago, I decided to make the Another Sunken Boat by Phil Ward at New York City's Long Island Bar circa 2022 as a riff on the\nRemember the Maine\noriginally published in Charles H. Baker Jr.'s first book. I had spotted this recipe on a friend's\nInstagram\npost in early July, and I was able to trace it back to Robert Simonson's\nSubstack\n. The combination reminded me of the reposado tequila-based\nRemember the Alamo\n, so I was definitely interested in trying Phil's spin on things. In the glass, the Another Sunken Boat proffered smoke, vegetal, and licorice aromas to the nose. Next, grape and dark plum notes on the sip nestled into vegetal, smoke, bitter herbal, cherry, and licorice flavors on the swallow that later gained more dark fruit notes as the drink warmed up.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQk815gWFo5KpvOi_lOU6ATfMRCwnX8Nlk8KxVGOz9PygkI2gDoxIx_HErUuAllguwLZjGAdYmwwcIMyL3GizoPfeW5rJkbxpHFLCDyi2LVVzu9mc-3aRGYxwLDS9JeLxd7kFDHUHIqFwVgsTBuLlcX6vn1vQ-C7ih01hMcNUAY0FLU0AfXCBrG28ttyZ/s320/anothersunkenboat_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQk815gWFo5KpvOi_lOU6ATfMRCwnX8Nlk8KxVGOz9PygkI2gDoxIx_HErUuAllguwLZjGAdYmwwcIMyL3GizoPfeW5rJkbxpHFLCDyi2LVVzu9mc-3aRGYxwLDS9JeLxd7kFDHUHIqFwVgsTBuLlcX6vn1vQ-C7ih01hMcNUAY0FLU0AfXCBrG28ttyZ/s800/anothersunkenboat_ig400.jpg", "comment_count": 0 }, { "title": "devil's kitchen", "url": "https://cocktailvirgin.blogspot.com/2024/09/devils-kitchen.html", "published": "2024-09-06T08:00:00.033-04:00", "updated": "2024-09-06T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "ancho reyes", "bitters (mole)", "creme de banane", "cynar", "mezcal", "rum" ], "ingredients": [ "1 oz Mezcal (Banhez)", "1 oz Pineapple Rum (Planteray Stiggins Fancy)", "1/2 oz Cynar", "1/4 oz Crème de Banane (Tempus Fugit)", "1/4 oz Ancho Reyes Chile Liqueur", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a coupe glass (*), and garnish with a grapefruit twist.", "body_text": "1 oz Mezcal (Banhez)\n1 oz Pineapple Rum (Planteray Stiggins Fancy)\n1/2 oz Cynar\n1/4 oz Crème de Banane (Tempus Fugit)\n1/4 oz Ancho Reyes Chile Liqueur\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a coupe glass (*), and garnish with a grapefruit twist.\n(*) I originally made this in an old fashioned glass with a large ice cube as seen in the photo below. While there was a nice progression of flavors over time, it started to die when diluted too much. When I mentioned this on\nInstagram\n, folks tried it up and replied that they enjoyed it served that way, so I am going with my hunch.\nTwo Fridays ago, I looked over various recipes for ingredients that worked well with Ancho Reyes and decided to create a cocktail. Of the 10 Ancho Reyes drinks on the blog, 7 contain mezcal, 2 with Cynar, 2 with mole bitters, and 1 with banana liqueur; moreover, I figured that pineapple rum would bolster the tropical notes of the banana despite it not having previously been paired with Ancho Reyes in my tasting history. Finally, I dubbed this the Devil's Kitchen after a neighborhood described in the 1933 book\nThe Barbary Coast\nas a rough one in San Francisco during the latter half of the 19th century. In the glass, the Devil's Kitchen gave forth a grapefruit and vegetal aroma. Next, a caramel-tinged sip opened up into rum, vegetal, smoke, tropical, and chili pepper flavors on the swallow. When I made this on the rocks, the tropical aspect became more defined as pineapple and banana as the ice melted over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSakmC9kcKTv0Ox41BJSHlwd40c0C0jn7SR7pdqYISqQ3aLPlsN4eQMSvE-sZW1rhewpeMaqypknEj-fuW0qw0yKReP_avkeG8CXdukVjXTtca9jm386ASgxlsG7HaPYvLo7VsoAkpW6hw16bXuDP3tA_uSLXvYiiQf4eLn_t2jEJurp6BcnMAyrhbTzZ/s320/devilskitchen_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSakmC9kcKTv0Ox41BJSHlwd40c0C0jn7SR7pdqYISqQ3aLPlsN4eQMSvE-sZW1rhewpeMaqypknEj-fuW0qw0yKReP_avkeG8CXdukVjXTtca9jm386ASgxlsG7HaPYvLo7VsoAkpW6hw16bXuDP3tA_uSLXvYiiQf4eLn_t2jEJurp6BcnMAyrhbTzZ/s800/devilskitchen_ig400.jpg", "comment_count": 0 }, { "title": "infinite jest", "url": "https://cocktailvirgin.blogspot.com/2024/09/infinite-jest.html", "published": "2024-09-08T08:00:00.030-04:00", "updated": "2024-09-08T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Robin Kaufman", "source": "Great Northern Cocktails", "year": null }, "categories": [ "apricot liqueur", "bitters (aromatic)", "brandy", "sherry", "vermouth (bianco)" ], "ingredients": [ "1 oz Marie Duffau Armagnac", "1 oz Iris Blanc Vermouth (Dolin)", "1 oz Lustau Amontillado Sherry", "1/2 oz Giffard Apricot Liqueur (Rothman & Winter)", "2 dash Boker's Bitters (1 dash Bitter Housewife's Cardamon + 1 dash Scrappy's Orange + 1 dash Scrappy's Aromatic)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist.", "body_text": "1 oz Marie Duffau Armagnac\n1 oz Iris Blanc Vermouth (Dolin)\n1 oz Lustau Amontillado Sherry\n1/2 oz Giffard Apricot Liqueur (Rothman & Winter)\n2 dash Boker's Bitters (1 dash Bitter Housewife's Cardamon + 1 dash Scrappy's Orange + 1 dash Scrappy's Aromatic)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist.\nTwo Sundays ago, I returned to Shawn Soole's\nGreat Northern Cocktails\nbook and spotted the Infinite Jest by Robin Kaufman, bar director at Alo in Toronto. Since apricot and oxidized dry sherries like Amontillado have worked well in recipes like the\nImmigrant Song\nand\nDoubleheader\n, I was definite game to give my bottle of Armagnac some much needed love. Once assembled, the Infinite Jest opened up with orange, apricot, and nutty grape aromas. Next, grape and orchard fruit notes on the sip progressed into Armagnac, nutty, raisin, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqpIKQImFujw2kU037X9u3DKM2JF3px8XslOFMhkoBlMOIKMLRf9PxI2iLYo80-bo1Y_Gp3fdeXsKUt74iuwshPrhhLSb3fPjAIqkNkSyStrEDzJR0Vq8oncmTiHso0cud3c4eVDQoF8iUMMiJcgeDwL_6nKK7YCr2NWw1QSPtJZz8H9Lva2HU2nYJTPf/s320/infinitejest_ig400.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "laphroaig project", "url": "https://cocktailvirgin.blogspot.com/2024/09/laphroaig-project.html", "published": "2024-09-09T08:00:00.066-04:00", "updated": "2024-09-17T08:47:58.450-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Owen Westman", "source": "Bourbon & Branch", "year": 2009 }, "categories": [ "bitters (other)", "chartreuse (green)", "chartreuse (yellow)", "lemon juice", "maraschino", "scotch" ], "ingredients": [ "1 oz Green Chartreuse", "1 oz Lemon Juice", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Laphroaig Quarter Cask Scotch (Laphroaig 10 Year)", "1/4 oz Yellow Chartreuse", "2 dash Peach Bitters (Fee Brothers)" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 oz Green Chartreuse\n1 oz Lemon Juice\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Laphroaig Quarter Cask Scotch (Laphroaig 10 Year)\n1/4 oz Yellow Chartreuse\n2 dash Peach Bitters (Fee Brothers)\nShake with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.\nTwo Mondays ago, I was listening to the new episode of the\nBartender At Large\npodcast (or the\nPatreon\nbonus episode) where host Erick Castro and\nImbibe Magazine\neditor Paul Clarke discussed the Laphroaig Project, and I realized that I had never made one for myself. I had straw-tasted it years ago when I had a regular at Russell House Tavern circa 2013-14 who was from San Francisco and used to request them off menu from me which was great since we had housemade peach bitters at the time (my bar notebook says that his name was Jonathan and we began talking about cocktails when he ordered a\nPrince Edward\nthat he had learned down the road at Rendezvous). The closest to a full drink that I had tried was a variation called the\nPineapple Project\nat Ames Street Deli in December 2014. This lesser known neo-classic was created by Owen Westman at Bourbon & Branch in San Francisco circa 2009, and its popularity as a bartender's choice drink has probably been effected by the skyrocketing cost of Chartreuses and Laphroaig Scotch as compared to 15 years ago not to mention the availability issues of all those ingredients (when I was doing the ordering at Drink in 2022, I was more crushed by Laphroaig outages than Chartreuse shortages). Overall, it has the same feel of Death & Co.'s\nPete's Word\non paper (I need to make this soon) with the lemon juice aspect of the\nFinal Ward\n.\nIn the glass, the Laphroaig Project launched with a lemon, peat smoke, and nutty cherry bouquet. Next, a lemon sip with a hint of fruitiness slid into herbaceous, smoky Scotch, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzIHK29ker5JM7ABDC3N2miDh6WIxA-zKrr5R1YERBJs-qsZYXfwOS81_-AalgtLA-ACXyoclQrKo0KmQ8nKn6dlU5CIcVgrepzaBCpeK89gqLRAIfSvTjwVExoniJnmAFzlRyb8x_X4ID1F0y4lcFVGWxHtjjlqICuEDdylvHOCdgji0JzjMsM7LQlGn/s320/laphroaigproject_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzIHK29ker5JM7ABDC3N2miDh6WIxA-zKrr5R1YERBJs-qsZYXfwOS81_-AalgtLA-ACXyoclQrKo0KmQ8nKn6dlU5CIcVgrepzaBCpeK89gqLRAIfSvTjwVExoniJnmAFzlRyb8x_X4ID1F0y4lcFVGWxHtjjlqICuEDdylvHOCdgji0JzjMsM7LQlGn/s800/laphroaigproject_ig400.jpg", "comment_count": 0 }, { "title": "the cane & the clove", "url": "https://cocktailvirgin.blogspot.com/2024/09/the-cane-clove.html", "published": "2024-09-10T08:00:00.049-04:00", "updated": "2024-09-10T08:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Francisco Terrazas", "source": "Imbibe Magazine", "year": 2017 }, "categories": [ "bitters (Angostura)", "falernum", "mezcal", "rum", "sherry" ], "ingredients": [ "1 oz Aged Rum (Planteray Fiji)", "1 oz Mezcal Vago Elote (Banhez Espadin-Barril)", "3/4 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/4 oz Falernum (Velvet)", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Aged Rum (Planteray Fiji)\n1 oz Mezcal Vago Elote (Banhez Espadin-Barril)\n3/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/4 oz Falernum (Velvet)\n3 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with a flamed orange twist (unflamed).\nTwo Tuesdays ago, I was perusing the online recipe flashcards for Idlewind, a menuless speakeasy in Charlotte, when I spotted the Cane & the Clove. The recipe was a borrowed one for it was created by Francisco Terrazas at Houston's Pastry War and published in the December 2017 issue of\nImbibe Magazine\n. I then recalled that I did not make the drink back then for I did not have elote-style mezcal (mezcal distilled with corn akin to pechuga); however, this time, I realized that I was probably never going to purchase a bottle for myself and that the large amount of Pedro Ximenez sherry would probably cover those flavor nuances. Therefore, I let my intrigue take over instead of passing up the recipe even with its similarities to the\nHaitian Divorce\n. In the glass, the Cane & the Clove donated an orange, raisin, rum, and clove aroma. Next, plum and grape notes on the sip ventured into aged rum, caramel, smoke, vegetal, raisin, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVfvPURJ4zZcvQEvjVC9E0kuwO4y3DcwAzTFmiQm4FUfvbDwxAUqeis3gcdaT0bXTv4qfZY2pmTOQXIJ2P__Klp6Whb5MSYIuM-fEUyr2wVA6eGswcLDrlahpzvEfdGi6U9WaD2avweqGtG9qsvNtfVFhBbpW40j8oXmat3fnybm71Z7b80AwJ4C6e3Ty/s320/caneclove_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVfvPURJ4zZcvQEvjVC9E0kuwO4y3DcwAzTFmiQm4FUfvbDwxAUqeis3gcdaT0bXTv4qfZY2pmTOQXIJ2P__Klp6Whb5MSYIuM-fEUyr2wVA6eGswcLDrlahpzvEfdGi6U9WaD2avweqGtG9qsvNtfVFhBbpW40j8oXmat3fnybm71Z7b80AwJ4C6e3Ty/s800/caneclove_ig400.jpg", "comment_count": 0 }, { "title": "onyx", "url": "https://cocktailvirgin.blogspot.com/2024/09/onyx.html", "published": "2024-09-11T08:00:00.058-04:00", "updated": "2024-09-11T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Sundry & Vice", "year": 2018 }, "categories": [ "cynar", "maraschino", "mezcal", "rum", "vermouth (bianco)" ], "ingredients": [ "1 1/4 oz Mezcal (Banhez)", "3/4 oz Appleton Rum (Appleton Signature)", "3/4 oz Cynar", "1/2 oz Blanc Vermouth (Dolin)", "1/4 oz Maraschino (Luxardo)" ], "instructions": "Stir with ice and strain into a double old fashioned with a large ice cube.", "body_text": "1 1/4 oz Mezcal (Banhez)\n3/4 oz Appleton Rum (Appleton Signature)\n3/4 oz Cynar\n1/2 oz Blanc Vermouth (Dolin)\n1/4 oz Maraschino (Luxardo)\nStir with ice and strain into a double old fashioned with a large ice cube.\nNote:\nthis leaves out the activated charcoal (see text) that was not on the recipe flashcard but in the menu description.\nTwo Wednesdays ago, I found an online recipe flashcard set for Sundry & Vice in Cincinnati for the opening Indianopolis location in 2021. The recipe that I latched onto was the Onyx, and I was able to utilize\nGoogleMaps\nto uncover photos of both the menu and the drink in June 2018 at the original Cincinnati spot. The menu photo had activated charcoal as an ingredient which was not mentioned in the recipe flashcard, and the drink photo suggested a decent dose of the stuff due to the dark hue. I left out that ingredient for activated charcoal does not add to the flavor (and I do not have any at home); moreover, activated charcoal is generally frowned upon in food and drinks for it can absorb medications including birth control in the stomach. Once prepared, my brownish Onyx began with smoke, vegetal, and nutty cherry aromas. Next, a caramel sip with a hint of cherry transitioned into rum, vegetal, herbal, nutty cherry, and smoke flavors on the swallow. Overall, the balance was a little sweet, and perhaps dry vermouth in place of the blanc would have nudged things closer to my preferred profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hVFq6q03ozQ4wr8b1c6XCkNry2bKlVk0h2mL8m1AvlZa2ZFJH2Bk1lis1mFt57nOFayTQM46AyFa8XV4QrQZS6mi8XW85hzH7vCtkMhkW35Xg7WQlJMYI2JE8nZDM37iUgvA-uDpOxRlQtcm9aA5EI8oo_EADCXqRzzePm5M8XOQg4WDZm7sHoHxXUMY/s320/onyx_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hVFq6q03ozQ4wr8b1c6XCkNry2bKlVk0h2mL8m1AvlZa2ZFJH2Bk1lis1mFt57nOFayTQM46AyFa8XV4QrQZS6mi8XW85hzH7vCtkMhkW35Xg7WQlJMYI2JE8nZDM37iUgvA-uDpOxRlQtcm9aA5EI8oo_EADCXqRzzePm5M8XOQg4WDZm7sHoHxXUMY/s800/onyx_ig400.jpg", "comment_count": 0 }, { "title": "blonde on blonde", "url": "https://cocktailvirgin.blogspot.com/2024/09/blonde-on-blonde.html", "published": "2024-09-12T08:00:00.037-04:00", "updated": "2024-09-12T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Raines Law Room", "year": 2019 }, "categories": [ "gin", "sherry", "st. germain", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Dorothy Parker Gin (Tanqueray Malacca)", "1/2 oz Elderflower Liqueur (St. Elder)", "1/2 oz Fino Sherry (Tio Pepe)", "1/2 oz Blanc Vermouth (Dolin)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a grapefruit twist perched on the edge of the glass.", "body_text": "1 1/2 oz Dorothy Parker Gin (Tanqueray Malacca)\n1/2 oz Elderflower Liqueur (St. Elder)\n1/2 oz Fino Sherry (Tio Pepe)\n1/2 oz Blanc Vermouth (Dolin)\nStir with ice, strain into a Nick & Nora glass, and garnish with a grapefruit twist perched on the edge of the glass.\nTwo Thursdays ago, I returned to the online recipe flashcard set for Raines Law Room in Manhattan, and I was lured in by the Blonde on Blonde that was like Phil Ward's\nElder Fashioned\nexpanded into a Martini of sorts down to the grapefruit twist. I was able to find menu and drink photos for this drink on\nYelp\ndating to 2019, and it was probably named after the Bob Dylan song just like Scott Holliday's\nBlonde on Blonde\nat Rendezvous. In the glass, this Blonde on Blonde approached the nose with a grapefruit, floral, and pine bouquet. Next, semi-sweet white grape and grapefruit notes on the sip flipped into gin, herbal, savory, floral, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16SQGiy6sQg__8JVN8qM1BwEJdthygaKWVmQi5dv9kaklIvyGSXAjSZ8ttm-hmIdzQ52E3-YlB0YG8W6suZ11EGqxGHvu6VZtjp4wj53cw8rAubh614hYozCqHy0eiZNk0FZAJX7iTYbcrSAL60ikZtMZ7H900vCxzz6D91Et7BeTPrMsEJ-dTuozfI0n/s320/blondeonblonde_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16SQGiy6sQg__8JVN8qM1BwEJdthygaKWVmQi5dv9kaklIvyGSXAjSZ8ttm-hmIdzQ52E3-YlB0YG8W6suZ11EGqxGHvu6VZtjp4wj53cw8rAubh614hYozCqHy0eiZNk0FZAJX7iTYbcrSAL60ikZtMZ7H900vCxzz6D91Et7BeTPrMsEJ-dTuozfI0n/s800/blondeonblonde_ig400.jpg", "comment_count": 0 }, { "title": "chelsea hook", "url": "https://cocktailvirgin.blogspot.com/2024/09/chelsea-hook.html", "published": "2024-09-13T08:00:00.042-04:00", "updated": "2024-09-13T08:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Polite Provisions", "year": 2021 }, "categories": [ "bitters (Angostura)", "cognac", "creme de peche", "lemon juice", "orgeat" ], "ingredients": [ "2 oz Cognac (Monnet VSOP)", "3/4 oz Lemon Juice", "1/2 oz Crème de Peche (Mathilde)", "1/2 oz Orgeat", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2 oz Cognac (Monnet VSOP)\n3/4 oz Lemon Juice\n1/2 oz Crème de Peche (Mathilde)\n1/2 oz Orgeat\n2 dash Angostura Bitters\nShake with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays prior, I ventured back to the online recipe flashcards for Polite Provisions in San Diego, and the Chelsea Hook seemed like an interesting Sour.\nYelp\nlinks the drink to 2021 via both photos and reviews, and the combination of complementary peach liqueur and orgeat elements balanced with citrus has appeared in a trio of drinks: the\nHenry Trotter\n, the\nCowgirl in the Sand\n, and most recently for me in the\nFreydis\n. Once prepared, the Chelsea Hook opened up with a lemon, almond, floral, and peach aroma. Next, a creamy lemon and orchard fruit sip led into Cognac, almond, peach, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3DZQbLYwQdF1p4pphQqztDXOcT-XKdze6-HweXkKe9B0WUPfpTMXFvW2Te_pkTXUrnslbnSWE7eRIx4bt-XZCcldA-RoTQny8nX6_s6Suiyw67GRRBlMySZ9amJlBwEwK84FEL3yIYyhFvA85SGpu6vSuLk1YSpuZ6AGc7YJDVlDU8G7SsiKQ3Udm0tL/s320/chelseahook_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3DZQbLYwQdF1p4pphQqztDXOcT-XKdze6-HweXkKe9B0WUPfpTMXFvW2Te_pkTXUrnslbnSWE7eRIx4bt-XZCcldA-RoTQny8nX6_s6Suiyw67GRRBlMySZ9amJlBwEwK84FEL3yIYyhFvA85SGpu6vSuLk1YSpuZ6AGc7YJDVlDU8G7SsiKQ3Udm0tL/s800/chelseahook_ig400.jpg", "comment_count": 0 }, { "title": "dead man's alley", "url": "https://cocktailvirgin.blogspot.com/2024/09/dead-mans-alley.html", "published": "2024-09-14T08:00:00.040-04:00", "updated": "2024-09-14T08:00:00.234-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "maple syrup", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Mezcal (Banhez)", "1/2 oz Amaro Braulio", "1/2 oz Amaro Sfumato", "1/8 oz Maple Syrup" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Mezcal (Banhez)\n1/2 oz Amaro Braulio\n1/2 oz Amaro Sfumato\n1/8 oz Maple Syrup\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Fridays ago, I was inspired by a local drink I spotted with rye, Braulio, maple syrup, and walnut bitters to tinker. The\nAmaro Daiquiri\nmade me think of the Braulio-Sfumato combination, and I split the rye 3:1 with mezcal that has worked in Ted Kilgore's\nDevil's Soul\nand in many Death & Co. drinks like the\nHunt & Peck\nand that I have used before in cocktails like\nDeath on the Installment Plan\n. I named this Black Manhattan with a touch of maple after a sketchy alley in 19th century San Francisco mentioned in Herbert Asbury's\nThe Barbary Coast\nbook. Once assembled, the Dead Man's Alley crept to the nose with an orange, caramel, maple, and roast aroma. Next, caramel and maple notes swirled on the sip, and the swallow ended things with rye, vegetal, herbal, pine, roast, and smoke flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hx5zbvc42qF_RqZBZ-SvYgviCIsY6EJiR7agzT4c6jmZt5OQcqVrWgt7KFeMg24FhiDmQMY2nwr7841xDAG6nSFW8j8rd70vtpwjtkfYlVjUXn3nqZpGEzAu6_xUPdlKu8MLDXqC6OPAY5vcORnqzCh5NIwS12TUUEUQkWi_JKzI03PZywSIqFtrsuLb/s320/deadmansalley_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hx5zbvc42qF_RqZBZ-SvYgviCIsY6EJiR7agzT4c6jmZt5OQcqVrWgt7KFeMg24FhiDmQMY2nwr7841xDAG6nSFW8j8rd70vtpwjtkfYlVjUXn3nqZpGEzAu6_xUPdlKu8MLDXqC6OPAY5vcORnqzCh5NIwS12TUUEUQkWi_JKzI03PZywSIqFtrsuLb/s800/deadmansalley_ig400.jpg", "comment_count": 0 }, { "title": "cutlass", "url": "https://cocktailvirgin.blogspot.com/2024/09/cutlass.html", "published": "2024-09-15T08:00:00.066-04:00", "updated": "2024-09-15T08:00:00.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Palomar", "year": 2022 }, "categories": [ "applejack", "bitters (other)", "creme de noyaux", "honey", "mezcal" ], "ingredients": [ "1 oz Clear Creek 8 Year Apple Brandy (Morin Calvados Selection)", "1/2 oz Laird's Applejack (Laird's Bonded)", "1/2 oz Del Maguey Mezcal Vida (Banhez)", "1/2 oz Crème de Noyaux (Tempus Fugit)", "1/4 oz Honey Syrup", "3 dash Peach Bitters (Fee Brothers)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a grapefruit twist.", "body_text": "1 oz Clear Creek 8 Year Apple Brandy (Morin Calvados Selection)\n1/2 oz Laird's Applejack (Laird's Bonded)\n1/2 oz Del Maguey Mezcal Vida (Banhez)\n1/2 oz Crème de Noyaux (Tempus Fugit)\n1/4 oz Honey Syrup\n3 dash Peach Bitters (Fee Brothers)\nStir with ice, strain into a coupe, and garnish with a grapefruit twist.\nTwo Sundays ago, I pulled up the online recipe flashcards for Palomar in Portland, Oregon, and the Cutlass called out to me. I soon found it in the bar's menu archives for a December 2022 launch, and it seemed like an interesting use of my bottle of crème de noyaux (that had been gathering dust) to support an apple brandy and mezcal combination. Furthermore, the drink name made me think of the unrelated\nCutlass\nthat I found in the 2018 Lustau Sherry competition collection which took a split-based concept in a banana-coffee direction. In the glass, this Cutlass slashed at the nose with grapefruit, apple, and nutty peach aromas. Next, honey, apple, and orchard fruit notes on the sip parried apple, nutty cherry-peach, vegetal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlux61guiyYke4TeYELnTYTLc-I0V6RwH3zDQUTe21WfuxHYkpZxvm1wr4BVYxE6E10n3DDLyIExTbyaoswCElpJ1dhlVSB0W3M61sRRfZzVdmKruaKwLFhg3IjiC_tF2hvfnuXHsD7Ct2bk7MYoGx13nWamav2qlxU0YADOPTVfv30s2nRLui2bRQM9uT/s320/cutlass_palomar_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlux61guiyYke4TeYELnTYTLc-I0V6RwH3zDQUTe21WfuxHYkpZxvm1wr4BVYxE6E10n3DDLyIExTbyaoswCElpJ1dhlVSB0W3M61sRRfZzVdmKruaKwLFhg3IjiC_tF2hvfnuXHsD7Ct2bk7MYoGx13nWamav2qlxU0YADOPTVfv30s2nRLui2bRQM9uT/s800/cutlass_palomar_ig400.jpg", "comment_count": 0 }, { "title": "mosquito", "url": "https://cocktailvirgin.blogspot.com/2024/09/mosquito.html", "published": "2024-09-16T08:00:00.035-04:00", "updated": "2025-08-08T11:44:27.175-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Sam Ross", "source": "Attaboy", "year": 2017 }, "categories": [ "campari", "lemon juice", "mezcal", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Mezcal (Banhez)", "3/4 oz Campari", "3/4 oz Lemon Juice", "3/4 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with candied ginger.", "body_text": "3/4 oz Mezcal (Banhez)\n3/4 oz Campari\n3/4 oz Lemon Juice\n3/4 oz Ginger Syrup\nShake with ice, strain into a cocktail coupe, and garnish with candied ginger.\nTwo Mondays ago, I spotted a reference to the Sand Fly which is a Scotch riff on Sam Ross' mezcal-containing Mosquito. Therefore, I went to the\nBartender's Choice\napp and got the recipe for the original that Sam created at Attaboy in Manhattan circa 2017. The trio of Campari, ginger, and lemon was one that I had tried before in the Pimm's-based\nRiver Queen\nand in my Ferrari-based\nBody Shop\n, so I was sold. Once prepared, the Mosquito buzzed to the nose with orange, vegetal, smoke, and ginger aromas. Next, lemon and orange notes on the sip landed upon smoky vegetal, tangerine, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0PpxU47VFqfD8dHUaX-bdDuBG0rObyBoddNcJ2dLhPsmt65pYiYb9qBixpStinbVnunkV1Z6fDeOB2PSz5LuPepyyk5liTSQ-MFWU7LP5Xwypuou5jfIme_pvqr5P4cgdqM0jQbvP15NNldO6jkaL4sMu8zCDe6U9rY_lCwmc9VGhbCdjRsbVAtoaR6s/s320/mosquito_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0PpxU47VFqfD8dHUaX-bdDuBG0rObyBoddNcJ2dLhPsmt65pYiYb9qBixpStinbVnunkV1Z6fDeOB2PSz5LuPepyyk5liTSQ-MFWU7LP5Xwypuou5jfIme_pvqr5P4cgdqM0jQbvP15NNldO6jkaL4sMu8zCDe6U9rY_lCwmc9VGhbCdjRsbVAtoaR6s/s800/mosquito_ig400.jpg", "comment_count": 1 }, { "title": "pete's word", "url": "https://cocktailvirgin.blogspot.com/2024/09/petes-word.html", "published": "2024-09-17T08:00:00.049-04:00", "updated": "2024-09-17T08:00:00.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Phil Ward", "source": "Death & Co.", "year": 2008 }, "categories": [ "chartreuse (green)", "lime juice", "maraschino", "scotch" ], "ingredients": [ "3/4 oz Laphroaig 10 Year Scotch", "3/4 oz Green Chartreuse", "3/4 oz Luxardo Maraschino Liqueur", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "3/4 oz Laphroaig 10 Year Scotch\n3/4 oz Green Chartreuse\n3/4 oz Luxardo Maraschino Liqueur\n3/4 oz Lime Juice\nShake with ice and strain into a coupe.\nWhile writing up the\nLaphroaig Project\n, I commented that \"it has the same feel of Death & Co.'s Pete's Word on paper (I need to make this soon) with the lemon juice aspect of the Final Ward\", and I decided to finally make the Pete's Word. Therefore, I reached for my copy of\nDeath & Co.: Modern Classic Cocktails\nto make this Scotch version of the Last Word. It mentioned how Phil Ward was surprised at how well lime worked with the whisky when he invented it at Death & Co. in Manhattan circa 2008. In the glass, the Pete's Word filled the nose with herbaceous, peat smoke, and nutty cherry aromas. Next, a lime and cherry sip opened up into smoky Scotch, herbaceous, and nutty cherry flavors. Overall, the Scotch worked great in the Last Word format, but I found the Laphroaig Project to be the one that I crave more two weeks after the fact.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDeRA-hEB3_x74G9WXHdyjHnNqmPUqQzFHVjr4BgUk9E-D_mOKZIjVG2Y9HmsyQXMZSwOlqFJ84QYi5MRvBfL4HwGKGZi9SqGNxs6xNG4WNCV5CRm4yEM9WlRZzqhDwJ1SlUEtOrkuPr8HcIYwqMitjOE0tVrMEqUu-yych5DcLcrTAJNk-lIqArOByzr/s320/petesword_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDeRA-hEB3_x74G9WXHdyjHnNqmPUqQzFHVjr4BgUk9E-D_mOKZIjVG2Y9HmsyQXMZSwOlqFJ84QYi5MRvBfL4HwGKGZi9SqGNxs6xNG4WNCV5CRm4yEM9WlRZzqhDwJ1SlUEtOrkuPr8HcIYwqMitjOE0tVrMEqUu-yych5DcLcrTAJNk-lIqArOByzr/s800/petesword_ig400.jpg", "comment_count": 0 }, { "title": "hey mister", "url": "https://cocktailvirgin.blogspot.com/2024/09/hey-mister.html", "published": "2024-09-18T08:00:00.047-04:00", "updated": "2024-09-18T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ashley Haussermann", "source": "Blacktail", "year": 2017 }, "categories": [ "ancho reyes", "applejack", "bitters (other)", "lime juice", "mezcal", "orgeat" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Banhez)", "1 oz Laird's Applejack (Laird's Bonded)", "1/2 oz Ancho Reyes Chile Liqueur" ], "instructions": "Shake with ice, strain into a Nick & Nora (coupe) glass, and garnish with freshly grated nutmeg.", "body_text": "1 oz Del Maguey Mezcal Vida (Banhez)\n1 oz Laird's Applejack (Laird's Bonded)\n1/2 oz Ancho Reyes Chile Liqueur\nscant 1/2 oz Orgeat\n3/4 oz Lime Juice\n3 dash Fee's Molasses Bitters (Bittercube Black Strap Bitters)\n1 pinch Salt (4 drop 20% Saline)\nShake with ice, strain into a Nick & Nora (coupe) glass, and garnish with freshly grated nutmeg.\nTwo Wednesdays ago, I was perusing the entries for Ancho Reyes on the\nKindred Cocktail\ndatabase when I spotted the Hey Mister by Ashley Haussermann at Blacktail in Manhattan circa 2017. My sleuthing suggested that the poster got it directly or indirectly from Gaz Regan's email newsletter, with the indirect aspect being a\nReddit\ncocktails forum thread around that time that asserted the Gaz connection not mentioned on the database. Once prepared, the Hey Mister displayed a woody spice, almond, and apple bouquet. Next, a creamy lime sip gave way to vegetal, apple, almond, and chili spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_520x6v0x2qFk3bFXHf9E7HeQArNVqkiYfR010_G5EEYPHLakMXp2xUrSJsvUqvLei8YxeGO7F-S7lwLhqnWiNi7MzDsdBn5SEnUrhEV8lBAh55r-t_6awTbRGrgBaeTvlCdWsj3EFK2wVszxVb96cMJUP2HqFzpscZB6rNg90IwAWtqFWbdWrkddkvsf/s320/heymister_ig401.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_520x6v0x2qFk3bFXHf9E7HeQArNVqkiYfR010_G5EEYPHLakMXp2xUrSJsvUqvLei8YxeGO7F-S7lwLhqnWiNi7MzDsdBn5SEnUrhEV8lBAh55r-t_6awTbRGrgBaeTvlCdWsj3EFK2wVszxVb96cMJUP2HqFzpscZB6rNg90IwAWtqFWbdWrkddkvsf/s800/heymister_ig401.jpg", "comment_count": 2 }, { "title": "the brave", "url": "https://cocktailvirgin.blogspot.com/2024/09/the-brave.html", "published": "2024-09-19T08:00:00.067-04:00", "updated": "2024-09-19T08:00:00.161-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "wine glass", "technique": "build", "attribution": { "creator": "Bobby Heugel", "source": "Anvil", "year": 2009 }, "categories": [ "*room temperature", "averna", "bitters (Angostura)", "curacao", "mezcal", "tequila" ], "ingredients": [ "1 oz Mezcal (Banhez)", "1 oz Blanco Tequila (Arette)", "1/2 oz Averna", "1/4 oz Royal Combier (Pierre Ferrand Dry Curaçao)" ], "instructions": "Build in a wine glass, give a quick stir", "body_text": "1 oz Mezcal (Banhez)\n1 oz Blanco Tequila (Arette)\n1/2 oz Averna\n1/4 oz Royal Combier (Pierre Ferrand Dry Curaçao)\nBuild in a wine glass, give a quick stir\nwithout ice\n, and garnish with 3 spritzes Angostura Bitters (6 drops along the inside edge of the glass) and a flamed orange twist. Note: this is a room temperature drink.\nTwo Thursdays ago, I decided to remake Bobby Heugel's The Brave from the Anvil in Houston the right way. The first time I tried to make this 2009 era agave-based room temperature drink, I sourced it from a mezcal brand's website back in April 2015 that incorrectly included pineapple juice in the mix. Bobby wrote me on\nInstagram\nand pointed out the error, and I alerted the brand to fix their page. I ended up dubbing the pineapple-laden blunder the\nSoldadera\n, and I wrote it up on the blog since the mistake was rather tasty for pineapple played well with many of the ingredients. Using the proper recipe that I sourced from\nPunch\n, the Brave launched off with a caramel, cinnamon, and orange aroma. Next, caramel and orange notes swirled on the sip, and the swallow proffered smoky agave, herbal, and orange flavors. The duo of Averna and orange liqueur pleasantly reminded me of the Franklin Mortgage & Investment Co.'s\nCrooklyn\nthat inspired me to create the\nDevil's Staircase\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviAJ6FHivYPGjwXXADTJpCcLvZaza3JdTio_IJSkk_FFOWDBVZZzNcJcKXrBFXux6oyjiort66l_m2aOO0xHZwtkyx013AfE0YW8zdYb-TwWTZIsrixcPz6S_aURvzKKt1OWLhCLe4gWOvKJMa9nYINTokEwnbHRa02VnFuytSsm0rKRR6jdYHj0UYWDL/s320/thebrave_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviAJ6FHivYPGjwXXADTJpCcLvZaza3JdTio_IJSkk_FFOWDBVZZzNcJcKXrBFXux6oyjiort66l_m2aOO0xHZwtkyx013AfE0YW8zdYb-TwWTZIsrixcPz6S_aURvzKKt1OWLhCLe4gWOvKJMa9nYINTokEwnbHRa02VnFuytSsm0rKRR6jdYHj0UYWDL/s800/thebrave_ig400.jpg", "comment_count": 0 }, { "title": "clever visual metaphor", "url": "https://cocktailvirgin.blogspot.com/2024/09/clever-visual-metaphor.html", "published": "2024-09-20T08:00:00.047-04:00", "updated": "2024-09-20T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Nicole Cote", "source": "Great Northern Cocktails", "year": null }, "categories": [ "amaro", "fernet-branca", "grenadine", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "3/4 oz Amaro Ramazzotti", "1/4 oz Fernet Branca", "1/4 oz Grenadine", "1/8 oz Islay Scotch (Laphroaig)" ], "instructions": "Stir with ice, strain into a small cocktail or Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n3/4 oz Amaro Ramazzotti\n1/4 oz Fernet Branca\n1/4 oz Grenadine\n1/8 oz Islay Scotch (Laphroaig)\nStir with ice, strain into a small cocktail or Nick & Nora glass, and garnish with a lemon twist.\nTwo Fridays ago, I opened up Shawn Soole's\nGreat Northern Cocktails\nbook and landed upon the Clever Visual Metaphor by Winnipeg bartender Nicole Cote. The combination of Amaro Ramazzotti with a lesser amount of Fernet Branca reminded me of the\nScare Crow\nand\nSolomon Grundy\nthat utilized Amaro Montenegro and Amaro Lucano, respectively, instead of Ramazzotti. Moreover, Fernet plus grenadine was one that has worked well since its inclusion in the\nPioneers of Mixing at Elite Bars: 1903-1933\nin the\nNoble\nand last written up here on the blog a year ago in the\nCornerstone\n. Once prepared, the Clever Visual Metaphor began with lemon, peat smoke, caramel, and root beer aromas. Next, caramel and berry notes on the sip transitioned into Bourbon, herbal, bitter menthol, berry, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrm9pRs5VcCAOu_T3b_xQpDYwImS2r0ERR1SzGT1or2nF8HN6f1kBZdwwH5z3BLVYdLtwRCWEQeUIgmM2Nh4qcBFeYUgJ1nsQNW9kMPMTnjieK6U9Tg3VPiKgXfiv0jK8b6miaEb4ULs0d3UQOpaQNXeF2_l-HZt3-ub0mfdT5crEQCAv65l1AFJ2pHsA/s320/clevervisualmetaphor_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrm9pRs5VcCAOu_T3b_xQpDYwImS2r0ERR1SzGT1or2nF8HN6f1kBZdwwH5z3BLVYdLtwRCWEQeUIgmM2Nh4qcBFeYUgJ1nsQNW9kMPMTnjieK6U9Tg3VPiKgXfiv0jK8b6miaEb4ULs0d3UQOpaQNXeF2_l-HZt3-ub0mfdT5crEQCAv65l1AFJ2pHsA/s800/clevervisualmetaphor_ig400.jpg", "comment_count": 0 }, { "title": "prima donna", "url": "https://cocktailvirgin.blogspot.com/2024/09/prima-donna.html", "published": "2024-09-21T08:00:00.048-04:00", "updated": "2024-09-21T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Tess Anne Sawyer", "source": "Mother's Ruin", "year": 2015 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "sherry", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Amontillado Sherry (Lustau)", "3/4 oz Lustau East India Solera Sherry", "3/4 oz Dry Vermouth (Noilly Prat)", "3/4 oz Sweet Vermouth (Cocchi)", "2 dash Angostura Bitters", "2 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain in to a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "3/4 oz Amontillado Sherry (Lustau)\n3/4 oz Lustau East India Solera Sherry\n3/4 oz Dry Vermouth (Noilly Prat)\n3/4 oz Sweet Vermouth (Cocchi)\n2 dash Angostura Bitters\n2 dash Orange Bitters (Scrappy's)\nStir with ice, strain in to a Nick & Nora glass, and garnish with a lemon twist.\nTwo Saturdays ago, I had replenished my lemon stock and decided to make a recipe that I had spotted a few days prior in\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nwritten by Lynnette Marrero and Ivy Mix. That drink was the Prima Donna by Tess Anne Sawyer while at Mother's Ruin in Manhattan that she made at the 2015 Speed Rack competition for the dealer's choice round. She described how \"during that time, I had recently discovered the\nAdonis\nand\nBamboo\nCocktails, and I was in love with them\", so she mashed them up. I too had tinkered with a split sherry-split vermouth cocktail in the\nImproved Bamboo\nbut I opted for Fino and blanc vermouth instead of the cream sherry and sweet vermouth. Here, the Prima Donna launched off with lemon, plum, and raisin aromas. Next, a semi-dry grape sip lapsed into complex grape, nutty, clove, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwEEFY77hCPCoGHqSv88JAleX054etgKOSeLX3BuajWGQmHQ3veWmh56raafAftRrwWNjL85bWNhKV42E6DZfyjB74iDxQRS9W4Q1VA2MyED5S0OpI71xB7ZDeRorqqU4hHfuP1zXBmxEiodABijUE59GALOpeI2ZbVgm8ubtWDqOl-fOq3eKFEEXZn1n/s320/primadonna_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwEEFY77hCPCoGHqSv88JAleX054etgKOSeLX3BuajWGQmHQ3veWmh56raafAftRrwWNjL85bWNhKV42E6DZfyjB74iDxQRS9W4Q1VA2MyED5S0OpI71xB7ZDeRorqqU4hHfuP1zXBmxEiodABijUE59GALOpeI2ZbVgm8ubtWDqOl-fOq3eKFEEXZn1n/s800/primadonna_ig400.jpg", "comment_count": 0 }, { "title": "buscabulla", "url": "https://cocktailvirgin.blogspot.com/2024/09/buscabulla.html", "published": "2024-09-22T08:00:00.043-04:00", "updated": "2024-09-22T08:00:00.110-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "John Rodriguez", "source": "Hawthorne", "year": null }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "punt e mes", "rum", "sherry" ], "ingredients": [ "3/4 oz Privateer Navy Yard Rum", "3/4 oz Fino Sherry (Tio Pepe)", "3/4 oz Punt e Mes", "3/4 oz Lime Juice", "3/4 oz Ginger-Honey Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a dehydrated lime wheel (fresh lime wheel).", "body_text": "3/4 oz Privateer Navy Yard Rum\n3/4 oz Fino Sherry (Tio Pepe)\n3/4 oz Punt e Mes\n3/4 oz Lime Juice\n3/4 oz Ginger-Honey Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a dehydrated lime wheel (fresh lime wheel).\nTwo Sundays ago, I opened up the Hawthorne bar bible to see if there were any recipes that I had not made yet. There, I spied the Buscabulla attributed to bartender John Rodriguez that reminded me a little of Cane & Table's\nDeath & Sundries\ngiven the Fino sherry, rum, and lime components. The drink was subtitled on the menu \"Vamos al mambo, comienza bailando (Let's go mambo, start dancing)\" which are lyrics of the song Tártaro from the tropical synthpop band Buscabulla. Once mixed the Buscabulla gave forth a dark grape, lime, and ginger bouquet to the nose. Next, lime and honey notes on the sip cavorted towards rum, bitter herbal grape, savory, and ginger flavors on the swallow. Overall, the combination reminded me of the Rum Manhattan meets Daiquiri number, the\nFig Leaf\n. When asked on\nInstagram\nif I would alter anything from the equal parts format, I replied, \"I felt that I wanted more rum presence. The Fino sherry was also a subtle note in the background. Punt e Mes, lime, and honey were driving a lot of the flavor balance.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7uh09p4kp2JntT-60QSzERp5qM2jTp5ON3NPnOo4QPGg_CDRCS9zsgpji8xfzHbeFO00rVp9943nrJHwj4IIGecxd36tLwWruPDAl-dU4iDf8R_F658zXzA8lfiRH_AdL5LT_6yTx6xiBJa5h_UFSwIUx9ryIfEEYu-EzrStlQLAxXGHoapH-vWAWCTQ/s320/buscabulla_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7uh09p4kp2JntT-60QSzERp5qM2jTp5ON3NPnOo4QPGg_CDRCS9zsgpji8xfzHbeFO00rVp9943nrJHwj4IIGecxd36tLwWruPDAl-dU4iDf8R_F658zXzA8lfiRH_AdL5LT_6yTx6xiBJa5h_UFSwIUx9ryIfEEYu-EzrStlQLAxXGHoapH-vWAWCTQ/s800/buscabulla_ig400.jpg", "comment_count": 0 }, { "title": "travel buddy", "url": "https://cocktailvirgin.blogspot.com/2024/09/travel-buddy.html", "published": "2024-09-23T08:00:00.043-04:00", "updated": "2024-09-23T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Howell", "source": "Great Northern Cocktails", "year": null }, "categories": [ "aperol", "bitters (orange)", "fernet-branca", "lillet", "whiskey (Rye)" ], "ingredients": [ "1 oz Knob Creek Rye Whiskey (1 1/2 oz Old Overholt 86°)", "1/2 oz Aperol (3/4 oz)", "1/2 oz Lillet Blanc (3/4 oz Cocchi Americano)", "1 bsp Fernet Branca (3/16 oz)", "1-2 dash Regan's Orange Bitters (2 dash)" ], "instructions": "Stir with ice, strain into a Nick & Nora or cocktail coupe, and garnish with lemon oil from a twist.", "body_text": "1 oz Knob Creek Rye Whiskey (1 1/2 oz Old Overholt 86°)\n1/2 oz Aperol (3/4 oz)\n1/2 oz Lillet Blanc (3/4 oz Cocchi Americano)\n1 bsp Fernet Branca (3/16 oz)\n1-2 dash Regan's Orange Bitters (2 dash)\nStir with ice, strain into a Nick & Nora or cocktail coupe, and garnish with lemon oil from a twist.\nTwo Mondays, I cycled back to Sean Soole's excellent\nGreat Northern Cocktails\nbook and opted for the Travel Buddy by Chris Howell of Winnipeg. While at first, it reminded me on paper of the\nScarecrow\nas an American whiskey drink with a lightly bitter backbone that was dried out with a touch of Fernet, it turned out to be much closer to the\nPhilabuster\nwhich has some extra complexity from Cynar. In the coupe, the Travel Buddy welcomed the senses with a lemon, apricot, and menthol aroma. Next, pear and orange notes on the sip ventured towards rye, gentian, menthol, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtfckVPbye4mEptXVvM7vJ4eTTuAN8vKZjVRPxL-5wf0Pwf85IScX2JdkANfwJEZ9PryU6vG84e-aeENtSIZt-F80juj5DrVh8jEoXImSD8Zuw3bmzzxer4_zl7W_8EtYIZ-1RLxdv-0DKvdzHbkf0xPgpU37Hwy8Ilzmy_yXuE-nOUFgIRRM-NcDFgeH/s320/travelbuddy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtfckVPbye4mEptXVvM7vJ4eTTuAN8vKZjVRPxL-5wf0Pwf85IScX2JdkANfwJEZ9PryU6vG84e-aeENtSIZt-F80juj5DrVh8jEoXImSD8Zuw3bmzzxer4_zl7W_8EtYIZ-1RLxdv-0DKvdzHbkf0xPgpU37Hwy8Ilzmy_yXuE-nOUFgIRRM-NcDFgeH/s800/travelbuddy_ig400.jpg", "comment_count": 0 }, { "title": "my name is nobody", "url": "https://cocktailvirgin.blogspot.com/2024/09/my-name-is-nobody.html", "published": "2024-09-24T08:00:00.114-04:00", "updated": "2024-09-24T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Beckaly Franks", "source": "The Pontiac", "year": null }, "categories": [ "ancho reyes", "aperol", "gin", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Gin (Beefeater)", "3/4 oz Ancho Reyes Chile Liqueur", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Aperol" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "3/4 oz Gin (Beefeater)\n3/4 oz Ancho Reyes Chile Liqueur\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Aperol\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I found my list of recipes that I wanted to make from Lynnette Marrero and Ivy Mix's\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nbook. There, I selected My Name is Nobody by Beckaly Franks as a Negroni variation that is her \"personal modern classic\". When I began researching the drink, I found a 2017\nInstagram\npost where Beckaly supplied an alternative recipe:\nMy Name is Nobody\n1 oz Ancho Reyes Chile Liqueur\n3/4 oz Campari\n3/4 oz Mancino Rosso Sweet Vermouth\n1 tsp Fernet Branca\nThe photo shows the drink served in an up glass with a twist (could be orange or grapefruit).\nThis version was served during Negroni Week that year that pre-dates the book's gin and Aperol recipe. Next,\nLifeStyleAsia\nin 2018 touted a similar gin-free ingredients list to the 2017 version but this time with the Aperol instead of Campari found in the book's version. That site provided the explanation that it was \"named for one of Henry Fonda's more obscure 1970s Westerns... The Pontiac's latest chilli-forward take on the classic Negroni strikes true with its punchy flavours and complex aromatic profile. There is plenty of interplay between the spiciness of Ancho Reyes, caramelised notes of vermouth, and cacao-like Fernet Branca.\" Perhaps the drink progressed to the softer Aperol over time, or perhaps the Campari version was served only during Negroni Week. Moreover, at some point in time, either for the menu or for the book, gin entered the picture and Fernet dropped off.\nThe book's My Name is Nobody began with grapefruit and orange aromas. Next, a grape-driven sip hid behind gin, orange, grape, herbal, and chili spice flavors on the swallow. While I am curious about the Fernet versions, I was still very satisfied by this gin-containing one.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuyKUbufiSWkBVSzWXo1nAlPKIGWNmiDvArQFQHnJI4dJUxv7dS-UMmaQmhodgwto1iUy_eKxePsRpWdAlBQoQ77uytwB5N3VmqMveNSSzPF8ose5NOYIsx7ll-EiPiwnvoIQiH2beLvI6QAwP46wPl5QupbCFEv2lvnQqoRaAB0uh5ECc2S1EkKJej4j/s320/mynameisnobody_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuyKUbufiSWkBVSzWXo1nAlPKIGWNmiDvArQFQHnJI4dJUxv7dS-UMmaQmhodgwto1iUy_eKxePsRpWdAlBQoQ77uytwB5N3VmqMveNSSzPF8ose5NOYIsx7ll-EiPiwnvoIQiH2beLvI6QAwP46wPl5QupbCFEv2lvnQqoRaAB0uh5ECc2S1EkKJej4j/s800/mynameisnobody_ig400.jpg", "comment_count": 0 }, { "title": "kentucky dandy", "url": "https://cocktailvirgin.blogspot.com/2024/09/kentucky-dandy.html", "published": "2024-09-25T08:00:00.064-04:00", "updated": "2024-09-25T08:00:00.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": null }, "categories": [ "absinthe", "apricot liqueur", "lemon juice", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Bourbon (1 1/2 oz Evan Williams Bonded)", "3/4 oz St. Germain (1/2 oz St. Elder)", "3/4 oz Apricot Liqueur (1/2 oz Rothman & Winter)", "3/4 oz Lemon Juice (1/2 oz (*))", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a floated mint leaf.", "body_text": "1 1/4 oz Bourbon (1 1/2 oz Evan Williams Bonded)\n3/4 oz St. Germain (1/2 oz St. Elder)\n3/4 oz Apricot Liqueur (1/2 oz Rothman & Winter)\n3/4 oz Lemon Juice (1/2 oz (*))\n1 dash Absinthe (8 drop St. George)\nShake with ice, strain into a coupe, and garnish with a floated mint leaf.\n(*) See text of how I would raise my adapted version to 3/4 oz.\nTwo Wednesdays ago, I was perusing the\nKindredCocktails\ndatabase, when I came across the refreshing sounding Kentucky Dandy by New York City bartender Rafa Garcia Febles. I then realized that in all the drinks, I had never tasted apricot paired with elderflower liqueur, and here it was in a\nBourbon Corpse Reviver No. 2\nformat. With my slightly adapted recipe described above, the Kentucky Dandy welcomed the nose with a mint, grapefruit, apricot, and floral bouquet. Next, lemon and orchard fruit notes on the sip transitioned to Bourbon, grapefruit, apricot, floral, and anise flavors on the swallow. Even with trying to dry out the recipe by making it more spirit forward, it was still a touch sweet, so perhaps upping the lemon juice to 3/4 oz in my adaptation would help for my preferred balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoCkjxtAbqiHUbkyQWI9_qBkkij6EgL6o_dZcWRtHeK4Zh3cNj58baLcDzk87Dr3sq5IqtOmO2cLOYrQMkZlkq35u4LVaQj-FxPBaxX-1ugN2bFZgYGRLsAqZYgbn_I16BBJMLZnrZTuWp8U08X1JA5FqlQAVrfg2QTXQjCSPJ5JfGJztrRmhmQyR6ucw/s320/kentuckydandy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoCkjxtAbqiHUbkyQWI9_qBkkij6EgL6o_dZcWRtHeK4Zh3cNj58baLcDzk87Dr3sq5IqtOmO2cLOYrQMkZlkq35u4LVaQj-FxPBaxX-1ugN2bFZgYGRLsAqZYgbn_I16BBJMLZnrZTuWp8U08X1JA5FqlQAVrfg2QTXQjCSPJ5JfGJztrRmhmQyR6ucw/s800/kentuckydandy_ig400.jpg", "comment_count": 0 }, { "title": "la pistola", "url": "https://cocktailvirgin.blogspot.com/2024/09/la-pistola.html", "published": "2024-09-26T08:00:00.036-04:00", "updated": "2025-08-08T11:44:17.859-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Raines Law Room", "year": 2021 }, "categories": [ "lemon juice", "mezcal", "sherry", "simple syrup (cinnamon)", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida (Banhez)", "1/2 oz Palo Cortado Sherry (Lustau Oloroso)", "1/2 oz Ginger Syrup", "1/2 oz Cinnamon Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a piece of candied ginger.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida (Banhez)\n1/2 oz Palo Cortado Sherry (Lustau Oloroso)\n1/2 oz Ginger Syrup\n1/2 oz Cinnamon Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a piece of candied ginger.\nTwo Thursdays ago, I reopened the online recipe flashcard sets for Raines Law Room in Manhattan and landed on La Pistola that seemed like an intriguing Autumnal spiced mezcal drink. I was able to find photos and reviews on\nYelp\nmentioning this drink in the 2021 time frame. Moreover, the combination reminded me of Katie Emmerson's\nCompany Swizzle\nat the Hawthorne but with falernum and lime instead of the cinnamon and lemon here. In the glass, La Pistola shot forth with dried fruit, vegetal, lemon, cinnamon, and ginger aromas. Next, lemon and grape notes on the sip hit upon smoky mezcal, dried fruit, cinnamon, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYijWB70EH4W-Ke928m_sOVW5KjHA0E-FPZPDowFMz7ajMiGDNqAqfqaLMGfidfiD3CQ7RxNuuxTaU_3j1m4yF7lG0uMVtdnIAOACnf9ga0AhzAmO_HPpX3o2btAiudBI7ynbQUKAtCmi3D8Ix7FOWCEydeMeziu-GKDAwAynRtucUe1G5UH7pBNf32kL/s320/lapistola_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYijWB70EH4W-Ke928m_sOVW5KjHA0E-FPZPDowFMz7ajMiGDNqAqfqaLMGfidfiD3CQ7RxNuuxTaU_3j1m4yF7lG0uMVtdnIAOACnf9ga0AhzAmO_HPpX3o2btAiudBI7ynbQUKAtCmi3D8Ix7FOWCEydeMeziu-GKDAwAynRtucUe1G5UH7pBNf32kL/s800/lapistola_ig400.jpg", "comment_count": 0 }, { "title": "street of crocodiles", "url": "https://cocktailvirgin.blogspot.com/2024/09/street-of-crocodiles.html", "published": "2024-09-27T08:00:00.072-04:00", "updated": "2024-12-28T12:55:45.429-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack", "fernet-branca", "grenadine", "mezcal" ], "ingredients": [ "1 1/2 oz Apple Brandy (Laird's Bonded)", "1/2 oz Mezcal (Banhez)", "3/4 oz Amaro Meletti", "1/4 oz Fernet Branca", "1/4 oz Grenadine" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Apple Brandy (Laird's Bonded)\n1/2 oz Mezcal (Banhez)\n3/4 oz Amaro Meletti\n1/4 oz Fernet Branca\n1/4 oz Grenadine\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nWhile writing up the\nClever Visual Metaphor\n, I became inspired to craft a new drink using the spirit-amaro base supplemented by small amounts of Fernet and grenadine structure. Instead of the Bourbon in the Clever Visual Metaphor, I opted for a split of apple brandy and mezcal. And in place of the Ramazzotti, I went first with Averna since it paired well with grenadine in the\nSicilian Message\n, but I was not satisfied. I repeated it with Cynar and Amaro Montenegro with similar results, and it was not until I landed on Meletti, that I was pleased. For what to call it, I went back to a list I copied over from my 2013-15 era Russell House Tavern notebook with possible drink names and chose the Street of Crocodiles; that made the list from reading Bruno Schulz's 1934 short story when I was on a surrealist kick in the late 1990s that was amplified when I watched the Brothers Quay stop-motion animation short years later. It seemed perfect since the Fernet mascot is a crocodile. With the Meletti, the Street of Crocodiles crawled to the nose with orange, caramel, fruity, and floral aromas. Next, caramel and berry notes on the sip snapped at apple, vegetal, minty-herbal, menthol, and smoky flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjHAv5pmM4hQ5c_anyLFScT71BPmSSb89zTwU0SCcftl0vHKg9tIf5TMaM0wcMOFHnsdcshlJmhru08qXcblCtcEYprJ-kiGVNY67HjFTAPHxxAGBghl-XdN8m1d39JoaIL_00GvMZOHtpp5bn8698O-whcqFhHnUmbidPbpSk0cUOPyTK6G2KmHJm6NE/s320/streetofcrocodiles_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjHAv5pmM4hQ5c_anyLFScT71BPmSSb89zTwU0SCcftl0vHKg9tIf5TMaM0wcMOFHnsdcshlJmhru08qXcblCtcEYprJ-kiGVNY67HjFTAPHxxAGBghl-XdN8m1d39JoaIL_00GvMZOHtpp5bn8698O-whcqFhHnUmbidPbpSk0cUOPyTK6G2KmHJm6NE/s800/streetofcrocodiles_ig400.jpg", "comment_count": 0 }, { "title": "vieux pompier", "url": "https://cocktailvirgin.blogspot.com/2024/09/vieux-pompier.html", "published": "2024-09-28T08:00:00.000-04:00", "updated": "2024-09-28T12:12:32.524-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rhachel Shaw", "source": "A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood", "year": null }, "categories": [ "applejack", "bitters (Peychaud's)", "creme de banane", "sherry", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Old Overholt Bonded Rye (1 oz 86°)", "3/4 oz Laird's Bonded Apple Brandy", "1/2 oz Palo Cortado Sherry (Lustau Oloroso)", "1/2 oz Tempus Fugit Crème de Banane", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with a lemon twist. The photo in the book showed a large ice cube, so I added one before I realized that the instructions do not mention it.", "body_text": "3/4 oz Old Overholt Bonded Rye (1 oz 86°)\n3/4 oz Laird's Bonded Apple Brandy\n1/2 oz Palo Cortado Sherry (Lustau Oloroso)\n1/2 oz Tempus Fugit Crème de Banane\n3 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass, and garnish with a lemon twist. The photo in the book showed a large ice cube, so I added one before I realized that the instructions do not mention it.\nTwo Saturdays ago, I decided to make another recipe from\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nby Lynnette Marrero and Ivy Mix called the Vieux Pompier. That drink was created by Los Angeles' Rhachel Shaw as her take on a Vieux Carré for a Speed Rack bartender's choice round; the combination of American whiskey, Palo Cortado Sherry, banana liqueur, and Peychaud's was one that worked amazingly well in the\nZemurray\n, so I was enthused to try this recipe out. In the glass, the Vieux Pompier donated a lemon, caramel, banana, and anise bouquet to the senses. Next, caramel and grape notes on the sip strolled into rye, apple, dried fruit, banana, and anise spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVvsTu34TijtAq9SiiwJ5tTMyPZPvmvNvzz_pPD8YRm8EiFp_bBxet0IC7FjbOXj9WmSttj5jy_JLVcr40cITjVDWOr-5vQsm7ZPYoDjzavem2rg5jKMu1OaTpZON_asw6Zb-CuOyeNdWGcC-vnTBTSQDRURLvOvHNywykz-BhpZAdIKmA45ikEHTqBA5/s320/vieuxpompier_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVvsTu34TijtAq9SiiwJ5tTMyPZPvmvNvzz_pPD8YRm8EiFp_bBxet0IC7FjbOXj9WmSttj5jy_JLVcr40cITjVDWOr-5vQsm7ZPYoDjzavem2rg5jKMu1OaTpZON_asw6Zb-CuOyeNdWGcC-vnTBTSQDRURLvOvHNywykz-BhpZAdIKmA45ikEHTqBA5/s800/vieuxpompier_ig400.jpg", "comment_count": 0 }, { "title": "exit strategy", "url": "https://cocktailvirgin.blogspot.com/2024/09/exit-strategy.html", "published": "2024-09-29T08:00:00.031-04:00", "updated": "2024-09-29T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Natasha David", "source": "Cocktail Codex", "year": 2014 }, "categories": [ "amaro", "amaro nonino", "brandy" ], "ingredients": [ "1 1/2 oz Amaro Nonino", "3/4 oz Germain-Robin Brandy (Monnet VSOP Cognac)", "1/4 oz Amaro Meletti", "6 drop Saline Solution (20%)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Amaro Nonino\n3/4 oz Germain-Robin Brandy (Monnet VSOP Cognac)\n1/4 oz Amaro Meletti\n6 drop Saline Solution (20%)\nStir with ice, strain into an old fashioned glass with a large cube, and garnish with an orange twist.\nTwo Sundays prior, I picked up Death & Co.'s\nCocktail Codex\nbook and looked to the index for amaro drinks that I might have missed. There, in the Old Fashioned variation section was Natasha David's 2014 Exit Strategy that I might have passed over for it was on page 11 way before the major recipe section or perhaps I skipped it years ago since it used up a decent amount of Amaro Nonino. Regardless, an Old Fashioned with a base of Amaro Nonino seemed intriguing that night, so I got to mixing. In the glass, the Exit Strategy offered up orange, caramel, and herbal aromas. Next, caramel and citrus notes on the sip flowed into caramel, lavender, brandy, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9BLwwzKbw67oCeIWWCGvxOqOBmlZmOtuwuyMprr7UVWeq2Z5pedogdB573O-rTxTBTznpWuFC4RPbEZYDkNeo69ZMotMrQ-UEEB-wEb7mXvvyj7un0JDQ4QvlITK0c3GKhnV0QR7CPzt2c6l4QAjp12Be47ZbDEZN-Jfl5qKEWdAXhbYVbryEIQxPqP6/s320/exitstrategy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9BLwwzKbw67oCeIWWCGvxOqOBmlZmOtuwuyMprr7UVWeq2Z5pedogdB573O-rTxTBTznpWuFC4RPbEZYDkNeo69ZMotMrQ-UEEB-wEb7mXvvyj7un0JDQ4QvlITK0c3GKhnV0QR7CPzt2c6l4QAjp12Be47ZbDEZN-Jfl5qKEWdAXhbYVbryEIQxPqP6/s800/exitstrategy_ig400.jpg", "comment_count": 0 }, { "title": "first blossom", "url": "https://cocktailvirgin.blogspot.com/2024/09/first-blossom.html", "published": "2024-09-30T08:00:00.031-04:00", "updated": "2024-09-30T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dale DeGroff", "source": "Lush Life: Portraits from the Bar", "year": null }, "categories": [ "cointreau", "gin", "lemon juice", "lillet", "st. germain" ], "ingredients": [ "1 oz Beefeater Gin", "1/2 oz Cointreau", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/4 oz St. Germain (St. Elder)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail (coupe) glass.", "body_text": "1 oz Beefeater Gin\n1/2 oz Cointreau\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/4 oz St. Germain (St. Elder)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail (coupe) glass.\nTwo Mondays ago, I picked up the second volume of Jill DeGroff's\nLush Life: Portraits from the Bar\nto look at the artwork and read the anecdotes about the bar characters within, and there I spotted an interesting recipe from Dale DeGroff called the First Blossom. The drink reminded me of a Corpse Reviver #2 mashed up with Sam Ross'\nSunflower\nminus the absinthe component in both. Once prepared, the First Blossom bloomed with an orange, pine, floral, and grapefruit bouquet. Next, a lemon and orange sip developed into gin, pear, grapefruit, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4mYIKXp5gk9dsrwKlot9bARdmCQ0I8JxRsYAmmSuprLdrwcIkBkE4OyNTE6d-HtUD35VNBUtX2si-6M4q67FmTs_JGL2_WlCH-48crFKUNdZMkmSu2c-79S3DMXPhXahMhg5n_39YMyvofHCpt6QcWZGuKnYCRtXQTl052Wdr1cT0tNQujUnsbRQjRe-/s320/firstblossom_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4mYIKXp5gk9dsrwKlot9bARdmCQ0I8JxRsYAmmSuprLdrwcIkBkE4OyNTE6d-HtUD35VNBUtX2si-6M4q67FmTs_JGL2_WlCH-48crFKUNdZMkmSu2c-79S3DMXPhXahMhg5n_39YMyvofHCpt6QcWZGuKnYCRtXQTl052Wdr1cT0tNQujUnsbRQjRe-/s800/firstblossom_ig400.jpg", "comment_count": 0 }, { "title": "mardi gras", "url": "https://cocktailvirgin.blogspot.com/2024/10/mardi-gras.html", "published": "2024-10-01T08:00:00.044-04:00", "updated": "2024-10-01T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "A Spot at the Bar", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "bitters (Peychaud's)", "sugar", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Templeton)", "2 dash Peychaud's Bitters", "2 dash Angostura Bitters", "3 dash Absinthe (18 drop St. George)", "1 White Sugar Cube (1/3 oz Simple Syrup)", "1 bsp Soda Water (omit)" ], "instructions": "Add everything but the rye, muddle the sugar cube, and add rye (combine using simple syrup and no muddling). Add ice, stir, and garnish with a lemon twist. combined with the Peychaud's and absinthe of the", "body_text": "2 oz Rye Whiskey (Templeton)\n2 dash Peychaud's Bitters\n2 dash Angostura Bitters\n3 dash Absinthe (18 drop St. George)\n1 White Sugar Cube (1/3 oz Simple Syrup)\n1 bsp Soda Water (omit)\nAdd everything but the rye, muddle the sugar cube, and add rye (combine using simple syrup and no muddling). Add ice, stir, and garnish with a lemon twist.\nTwo Tuesdays prior, I opened up the\nA Spot at the Bar\nbook by Michael and Zara Madrusan and found the Mardi Gras in a side note in the Old Fashioned section. Essentially, this New Orleans-themed Old Fashioned had the Peychaud's and Angostura of the\nVieux Carré\ncombined with the Peychaud's and absinthe of the\nCocktail à la Louisiane\nand Sazerac as accents. Here, the Mardi Gras marched to the nose with lemon, rye, and anise aromas. Next, a hint of caramel on the sip continued on into rye, cherry, clove, allspice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aRrugcWyL6ShvMcvk9YWOdWWINirb1oHwC9jRaRzqllc3-kvldg3urlVqJShfiqud-nBh49zwT0w-eNU6DzC05Z2_XqmSQi56Q54Nn5JvS5c4kM96Rlm-XOIwa5CRR1NCNJlvYvC0kEbAP5AS-90gGm-V5J2TPtqgHLkf5CAXDkEyOW3R7txUzfq4bGX/s320/mardigras_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aRrugcWyL6ShvMcvk9YWOdWWINirb1oHwC9jRaRzqllc3-kvldg3urlVqJShfiqud-nBh49zwT0w-eNU6DzC05Z2_XqmSQi56Q54Nn5JvS5c4kM96Rlm-XOIwa5CRR1NCNJlvYvC0kEbAP5AS-90gGm-V5J2TPtqgHLkf5CAXDkEyOW3R7txUzfq4bGX/s800/mardigras_ig400.jpg", "comment_count": 0 }, { "title": "negroni daiquiri", "url": "https://cocktailvirgin.blogspot.com/2024/10/negroni-daiquiri.html", "published": "2024-10-02T08:00:00.076-04:00", "updated": "2024-10-02T08:00:00.323-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Bobby Heugel and Kristen Nepomuceno", "source": "Refuge", "year": null }, "categories": [ "campari", "lime juice", "simple syrup", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Campari", "3/4 oz Sweet Vermouth (Cocchi)", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lime wheel.", "body_text": "3/4 oz Campari\n3/4 oz Sweet Vermouth (Cocchi)\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice, strain into a coupe, and garnish with a lime wheel.\nTwo Wednesdays ago for Negroni Week, the Campari Academy posted on their\nInstagram\nthe Negroni Daiquiri by Bobby Heugel and Kristen Nepomuceno. An article I found declared that this mashup of the two classics was at Refuge, their all day coffee-cocktail bar that they opened two years ago next door to their flagship Anvil in Houston; the lower proof of this drink makes sense for a day-drinking program. When a follower asked on\nInstagram\nif there was rum in this \"Daiquiri\", I replied, \"I was expecting it too since the\nWhite Negroni Daiquiri\nhas rum in it. But alas, it's 4 ingredients from the source I listed.\" Similarly, another follower questioned the lack of gin in the \"Negroni\" part and wondered if it were an Americano Daiquiri instead; I commented that when I first read the ingredients, it made me think of a Milano-Torino Daiquiri due to the lack of soda water. Regardless of the nomenclature discussion, the drink was very tasty and straight forward in the glass. It began with a bitter orange, grape, and lime aroma. Next, lime and grape on the sip leapt into a swallow that was all about Campari's bitter orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOB7dqHRl8JjGT0f_gUv1wZ7te2F4XSarK3yEvOCoFpqeeYCkGY_ZDyVtIPqZfZ4U7tqjY5eVEgrrWP_nfjNHqqPmkjmBqRTUXJ94RWGJbkIJoydZ_PEu8aMiUn8dYnRvvd7sDvPIr9bzsyJlD5Jac6hsDSqih72akzdFvheNPnN_3nNLGbGJEHcaAk1L9/s320/negronidaiq_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOB7dqHRl8JjGT0f_gUv1wZ7te2F4XSarK3yEvOCoFpqeeYCkGY_ZDyVtIPqZfZ4U7tqjY5eVEgrrWP_nfjNHqqPmkjmBqRTUXJ94RWGJbkIJoydZ_PEu8aMiUn8dYnRvvd7sDvPIr9bzsyJlD5Jac6hsDSqih72akzdFvheNPnN_3nNLGbGJEHcaAk1L9/s800/negronidaiq_ig400.jpg", "comment_count": 0 }, { "title": "opera comique", "url": "https://cocktailvirgin.blogspot.com/2024/10/opera-comique.html", "published": "2024-10-03T08:00:00.033-04:00", "updated": "2024-10-03T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "aquavit", "bitters (orange)", "chartreuse (green)", "cynar", "vermouth (sweet)" ], "ingredients": [ "1 oz Aquavit (Linie)", "1 oz Sweet Vermouth (Cocchi)", "3/4 oz Cynar", "1/4 oz Green Chartreuse", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 oz Aquavit (Linie)\n1 oz Sweet Vermouth (Cocchi)\n3/4 oz Cynar\n1/4 oz Green Chartreuse\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Thursdays ago, I was in the mood to tinker for Negroni Week despite the end result being nothing like a Negroni. I became inspired by the Cynar-Chartreuse combination of the\nDrink of Laughter & Forgetting\nand by the structure of the\nTailspin\n. I was considering gin as the spirit, but that put the mix too close in the direction of my\nContinuum\nfrom Our Fathers back in 2018. The Cynar made me think of the\nTrident\nand its aquavit, so I made that switch. I dubbed this the Opera Comique (a/k/a Murderer's Corner) after one of the most bawdy concert saloons in old San Francisco run by Happy Jack Harrington in the 1870s as discovered in Herbert Asbury's book\nThe Barbary Coast\n. The final result proffered orange, herbaceous, and caramel aromas. Next, grape and caramel notes mingled on the sip, and the swallow followed through with caraway, vegetal, herbaceous, and orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDARotYg-FAiKADQf_q8W7s5aEbWcW03SYHFCOg3Z1gzMZE2fn1tm8YR8Tdqdw7A70VERo4ytN-kbI8QWlZfrPljCg3iWlO20_LrnMCaFpQXArCTB9KwgjWwfGaH4_g53iZpI4XT6lceFjezwY7Jvrs-TR5DRer4ze0fbpCcP1FoORiMYb6FKhmNPGwqL/s320/operacomique_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDARotYg-FAiKADQf_q8W7s5aEbWcW03SYHFCOg3Z1gzMZE2fn1tm8YR8Tdqdw7A70VERo4ytN-kbI8QWlZfrPljCg3iWlO20_LrnMCaFpQXArCTB9KwgjWwfGaH4_g53iZpI4XT6lceFjezwY7Jvrs-TR5DRer4ze0fbpCcP1FoORiMYb6FKhmNPGwqL/s800/operacomique_ig400.jpg", "comment_count": 1 }, { "title": "the bukowski", "url": "https://cocktailvirgin.blogspot.com/2024/10/the-bukowski.html", "published": "2024-10-04T08:00:00.086-04:00", "updated": "2024-10-04T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Charles Joly", "source": "Counting Room", "year": 2009 }, "categories": [ "drambuie", "honey", "lemon juice", "malört", "orange juice" ], "ingredients": [ "1 1/2 oz Jeppson's Malört", "1/2 oz Drambuie", "3/4 oz Orange Juice (*)", "1/2 oz Lemon Juice", "3/4 oz Honey Syrup 1:1 (*)", "3-5 leaf Basil" ], "instructions": "Shake with ice and strain into an old fashioned glass with ice.", "body_text": "1 1/2 oz Jeppson's Malört\n1/2 oz Drambuie\n3/4 oz Orange Juice (*)\n1/2 oz Lemon Juice\n3/4 oz Honey Syrup 1:1 (*)\n3-5 leaf Basil\nShake with ice and strain into an old fashioned glass with ice.\n(*) Robert Simonson reported having a more recent version of this drink (with the newer and softer Malört) where these two measures were 1/2 oz. See below.\nTwo Fridays ago, I had just finished Josh Noel's\nMalört: The Redemption of a Revered and Reviled Spirit\nbook, and one of the chapters reminded me of the 2009\nChicago Reader\narticle about a Malört challenge across town. From that article, I had previously made Paul McGee's\nGolden Eel\n, Toby Maloney's\nUkranian Negroni\n, and Brad Bolt's\nHard Sell\n. The recipe that stood out to make next was Charles Joly's The Bukowski from the Counting Room especially since I still had leaves on my basil plant outside. The article described how \"The working name for this drink was the Dirty Old Man named after the column Charles Bukowski wrote for an underground newspaper in Los Angeles. Joly says there's no garnish because the writer would have just thrown it back at the bartender.\" My brother bought me a copy of\nNotes of a Dirty Old Man\nthat was a collection of those columns for my birthday years ago, and it was my entry into Bukowski.\nI was already planning to make this one when Robert Simonson wrote on his\nSubstack\nthat afternoon about trying this drink. Robert got the recipe from Joly at a book launch event except this version had a 1/2 oz each of orange juice and honey syrup instead of 3/4 oz. Perhaps this was due to the new Chicago version of Malört being slightly softer and less bitter; however, I still had an old bottle of Florida-made liqueur, so I went with the 2009 recipe. Once prepared the original way, The Bukowski launched off with basil, honey, and minty-bitter herbal aromas. Next, a honey, lemon, and orange sip caroused with bitter herbal, honey, and basil flavors on the swallow. Overall, the combination reminded me of the midcentury\nDuke\nwith Drambuie, orange, and lemon but taken in a bitter and herbal direction. One of my\nInstagram\nfriends inquired, \"I think of all things, the orange juice and basil combo was throwing me off the most\" to which I responded that \"the orange juice sooths rough edges, and the basil adds depth to the single botanical liqueur.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSjbkOSXRSFrLXFpjWEKdIF1EOG2XnfCY9l1f8PAOWbof5A_mQE4OtVLbNh3INe2anWbTibRXY8X6een3ZgW3wl4mLhqLidtBZ9AHtClyfZDkmg6wkVu4pKxENyoaCSBmgsWYLLTrBbWQGVv8EYdyOY2bJemJVoPxhjFk9B_OcscEqaHa6DE7Ppqj6ZwR/s320/bukowski_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSjbkOSXRSFrLXFpjWEKdIF1EOG2XnfCY9l1f8PAOWbof5A_mQE4OtVLbNh3INe2anWbTibRXY8X6een3ZgW3wl4mLhqLidtBZ9AHtClyfZDkmg6wkVu4pKxENyoaCSBmgsWYLLTrBbWQGVv8EYdyOY2bJemJVoPxhjFk9B_OcscEqaHa6DE7Ppqj6ZwR/s800/bukowski_ig400.jpg", "comment_count": 0 }, { "title": "leatherman", "url": "https://cocktailvirgin.blogspot.com/2024/10/leatherman.html", "published": "2024-10-05T08:00:00.035-04:00", "updated": "2024-10-05T08:00:00.223-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "the Botanist", "year": 2019 }, "categories": [ "amaro", "ancho reyes", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Banhez Mezcal (1 1/2 oz)", "1/2 oz Ancho Reyes Chile Liqueur (3/4 oz)", "1/2 oz Amaro Ciociaro (3/4 oz)", "1/4 oz Sweet Vermouth (3/8 oz Cocchi)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Banhez Mezcal (1 1/2 oz)\n1/2 oz Ancho Reyes Chile Liqueur (3/4 oz)\n1/2 oz Amaro Ciociaro (3/4 oz)\n1/4 oz Sweet Vermouth (3/8 oz Cocchi)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays ago, I found the Leatherman from the Botanist in Portland, Oregon, circa 2019 via a search on the\nKindredCocktails\ndatabase. I confirmed it on\nYelp\nand used the mezcal brand listed on the 2019 menu photos. In the glass, the Leatherman opened up with orange, vegetal, smoke, and pepper aromas. Next, caramel and grape on the sip flowed into smoky mezcal, spicy chili pepper, and caramel orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7k4EkLFMQXyyANKxB8OqCeJJr3uENh84YhGPhkJH8wdCHpT7WqkV6Thlh8FADcZmfe5RQLsMgL7n07lhlV1KiTqnbMnbzLhBeZiqiPB4ZfccB8HVK2EB91RFhbSr9AYrL2Q4t3AqePi7iWECPuqyGaG0sV4ZcdD5SBoIoiW7shWvBdgYBVqMI1jKFsEq5/s320/leatherman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7k4EkLFMQXyyANKxB8OqCeJJr3uENh84YhGPhkJH8wdCHpT7WqkV6Thlh8FADcZmfe5RQLsMgL7n07lhlV1KiTqnbMnbzLhBeZiqiPB4ZfccB8HVK2EB91RFhbSr9AYrL2Q4t3AqePi7iWECPuqyGaG0sV4ZcdD5SBoIoiW7shWvBdgYBVqMI1jKFsEq5/s800/leatherman_ig400.jpg", "comment_count": 0 }, { "title": "burning in effigy", "url": "https://cocktailvirgin.blogspot.com/2024/10/burning-in-effigy.html", "published": "2024-10-06T08:00:00.038-04:00", "updated": "2024-10-06T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Benjamin Krick", "source": "Juniper Tar", "year": null }, "categories": [ "ancho reyes", "creme de cacao", "lemon juice", "strega", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Arette)", "1/2 oz Strega", "1/2 oz Lemon Juice", "1/4 oz Ancho Reyes Chile Liqueur", "1/4 oz Crème de Cacao (Bols)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist and grated Abuelita Hot Chocolate (grated baking chocolate).", "body_text": "2 oz Blanco Tequila (Arette)\n1/2 oz Strega\n1/2 oz Lemon Juice\n1/4 oz Ancho Reyes Chile Liqueur\n1/4 oz Crème de Cacao (Bols)\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist and grated Abuelita Hot Chocolate (grated baking chocolate).\nTwo Sundays ago, I came across Nico Martini's\nTexas Cocktails\nbook on my shelf, and there I spied the Burning in Effigy by Benjamin Krick at Juniper Tar in San Antonio. I was lured in for it reminded me of a spiced\n21st Century\ngiven the tequila, cacao, and lemon elements. Once prepared, the Burning in Effigy opened up with a lemon, chocolate, and tequila bouquet. Next, lemon on the sip flowed into tequila, minty, chocolate, chili spice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-He9GXzVDT9iTNd8U6Ad_xhZdBbviAbbXnzS2ILMXba_XJ4Uo2XK4N9LALRTr1__7xB23o0MptVaf9jNt6BoLwWDrJPDRHyvxZJfkFf-d8qy9x1hJwdzp-qA4NT-7ullYu-fkdXc4DF_hhw1weuHMhekzqP8pV7kVRODv0iUTqj0HurvJ7jkTR6St049/s320/burningineffigy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-He9GXzVDT9iTNd8U6Ad_xhZdBbviAbbXnzS2ILMXba_XJ4Uo2XK4N9LALRTr1__7xB23o0MptVaf9jNt6BoLwWDrJPDRHyvxZJfkFf-d8qy9x1hJwdzp-qA4NT-7ullYu-fkdXc4DF_hhw1weuHMhekzqP8pV7kVRODv0iUTqj0HurvJ7jkTR6St049/s800/burningineffigy_ig400.jpg", "comment_count": 0 }, { "title": "all that jazz", "url": "https://cocktailvirgin.blogspot.com/2024/10/all-that-jazz.html", "published": "2024-10-07T08:00:00.048-04:00", "updated": "2024-10-07T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jeff Terry", "source": "Driftwood Room", "year": null }, "categories": [ "averna", "bitters (orange)", "malört", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Wild Turkey 101 Rye (Rittenhouse)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz Averna", "1/2 oz Jeppson's Malört", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into a cocktail coupe. No garnish was specified, but all the photos of Manhattans at the Driftwood Room have a cherry garnish, so I followed suit.", "body_text": "1 1/2 oz Wild Turkey 101 Rye (Rittenhouse)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz Averna\n1/2 oz Jeppson's Malört\n3 dash Orange Bitters (Regan's)\nStir with ice and strain into a cocktail coupe. No garnish was specified, but all the photos of Manhattans at the Driftwood Room have a cherry garnish, so I followed suit.\nTwo Mondays ago, there was a thread today on\nFacebook\ndiscussing whether the Martini or the Manhattan was a superior drink. One of the Manhattan fans was bartender Jeff Terry who proffered his recipe called All that Jazz from the Driftwood Room in Portland, Oregon, where they have a section of five Manhattan variations on the menu. With Malört in the mix softened by the sweet richness of Averna and vermouth, I was intrigued. Once prepared, the All that Jazz began with a rye, caramel, and grapefruit aroma. Next, grape and caramel notes swirled on the sip, and the swallow wrapped things up with rye, herbal, and bitter flavors with an orange finish. When Jeff asked me on\nInstagram\nwhat I thought, and I replied that I enjoyed it and that \"The Malört gave a dry, bitter finish and an intriguing grapefruit aroma.\"", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf43fv6G0V3ctOtC3N3p152rsS_HonGMbuFrYUUe6zp4ihgyGAj8vKgqW8pMj7qAHaCMX6HvdJditE8FzJRlNq6fKq_4plSnk-hLMsHaH1tDfvtHonBVpUbIHla-ud6INzd2HfGoo7endiSFLoF9IbkFccC9CRJ45B2yAHbee5u7gbp0nbJoQRGybfX3U_/s320/allthatjazz_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf43fv6G0V3ctOtC3N3p152rsS_HonGMbuFrYUUe6zp4ihgyGAj8vKgqW8pMj7qAHaCMX6HvdJditE8FzJRlNq6fKq_4plSnk-hLMsHaH1tDfvtHonBVpUbIHla-ud6INzd2HfGoo7endiSFLoF9IbkFccC9CRJ45B2yAHbee5u7gbp0nbJoQRGybfX3U_/s800/allthatjazz_ig400.jpg", "comment_count": 0 }, { "title": "the duke", "url": "https://cocktailvirgin.blogspot.com/2024/10/the-duke.html", "published": "2024-10-08T08:00:00.058-04:00", "updated": "2024-10-08T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "stir", "attribution": { "creator": "Lindsey Dixon", "source": "Hale Pele", "year": 2017 }, "categories": [ "apricot liqueur", "lemon juice", "pimento dram", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Hamilton Pot Still Gold Jamaican Rum (1 1/2 oz Appleton Signature + 1/2 oz Smith & Cross)", "3/4 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Stir with crushed ice, pour into a Collins glass, and top with crushed ice. Garnish with a lemon wheel, cinnamon stick, and cinnamon powder (freshly grated cinnamon).", "body_text": "2 oz Hamilton Pot Still Gold Jamaican Rum (1 1/2 oz Appleton Signature + 1/2 oz Smith & Cross)\n3/4 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\nStir with crushed ice, pour into a Collins glass, and top with crushed ice. Garnish with a lemon wheel, cinnamon stick, and cinnamon powder (freshly grated cinnamon).\nTwo Tuesdays ago, I reached for another book in the City Series, namely Nicole Schaefer's\nPortland Cocktails\n. There, I spied The Duke by Lindsey Dixon at Hale Pele that made me realize how I had neglected tropical drinks for much of the summer. While the book surmised that it could be a reference to the\nDuke's Pearl\n, I found on Hale Pele's website a description of this 2017 creation which declared, \"Duke Kahanamoku popularized surfing in the early 20th century. Join him by riding this strong wave of citrus, spice, apricot, and Jamaican rum. But watch out for the undertow!\" I was surprised that the instructions had this as a built and stirred drink which is unusual for the Tiki genre and most citrus recipes in general, but once prepared, The Duke paddled out to the nose with a cinnamon, apricot, and lemon aroma. Next, lemon and caramel notes on the sip caught the wave into funky rum, allspice, apricot, cinnamon, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv__68JDNgyG6Frz7mmqHA_eVN_3ZHYn3sd1DF2W5RWuxYGldBfxUiDNIsRVhqsPJlPdIfgchtKyFv8M48oupXh3OwHDWJM-ez9WkvzcpVYR8LVCJda2hyphenhyphen7COeSJESOyGm6Fw9gvvrBms084VwSUMOIzJikVCt6-_qY3mKYWgJNhgUu-tK6UH63z3A28zW/s320/theduke_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv__68JDNgyG6Frz7mmqHA_eVN_3ZHYn3sd1DF2W5RWuxYGldBfxUiDNIsRVhqsPJlPdIfgchtKyFv8M48oupXh3OwHDWJM-ez9WkvzcpVYR8LVCJda2hyphenhyphen7COeSJESOyGm6Fw9gvvrBms084VwSUMOIzJikVCt6-_qY3mKYWgJNhgUu-tK6UH63z3A28zW/s800/theduke_ig400.jpg", "comment_count": 0 }, { "title": ":: engaging with challenging guests ::", "url": "https://cocktailvirgin.blogspot.com/2024/10/engaging-with-challenging-guests.html", "published": "2024-10-08T14:50:00.005-04:00", "updated": "2024-10-08T15:07:18.356-04:00", "author": "frederic", "post_type": "event", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*seminar" ], "ingredients": [], "instructions": null, "body_text": "Yesterday, USBG Boston hosted all four of its Education Week 2024 events that included a comparative tasting of tequila production techniques with John Mayer Spressert of Burke Distributing, a class on ice carving history and technique with Iruma Shibuya, and a roundtable on cocktail competitions with a trio of veterans. The one that I took the most notes for was a roundtable entitled \"Engaging with Challenging Guests\" that discussed how to best handle situations that involve drinking, drug use, and entitled behavior especially when it becomes disruptive if not before that point. The panel moderated by USBG Boston president Justin Silmon consisted of Keith Bennett – the head of security at the Middle East restaurant and rock club, Corrie Masison – AGM of MIDA in East Boston, Nestore Polce – GM of Branchline, and Geoffrey Thompson – currently working on the South Shore but spoke a lot of his time managing the Sinclair rock club, Foundry on Elm gastropub, high volume Riverbar, and other venues around town.\nFor folks working in the service industry, we have all experienced dilemmas of how to deal with guests who have consumed too much, who are acting in inappropriate ways towards staff or other patrons, or who are beginning to get belligerent or threatening. The roundtable speakers considered these issues from their experiences working at rock venues on one end to fine dining on the other as well as all sorts of establishments in between. Keith, after telling a wild story of his younger days as a bouncer, started off sharing what he learned over time. His advice was de-escalation that included not taking the bait as the person in question calls you every name in the book or wants to fight, and not taking it personally for it is only work. With that also came leaving life's problems at home, and he described how a boring night at security is a sign of a job well done. Nestore reiterated the leaving your day's troubles at the door and continued on with a focus on staying calm as the guest tries to make you upset. Nestore explained that our job is to make the business move forward while keeping an eye on the safety and comfort of the other guests.\nCorrie learned a lot from watching her friends who have become moms and dads, and she extracted gentle parenting techniques on how to guide people in the desired direction. In a later part of the session, she expounded by declaring that course correction is crucial before things become a problem, and this needs to be direct with the boundary setting. Geoffrey had two major points in this round which were that we have to take care of our guests as we \"poison\" their systems with alcohol. The second part was that this begins with teaching the hosts, bartenders, and servers how to make the night go smoothly; he continued on with the importance of getting to know your local beat cops who can help to de-escalate situations faster than calling 911. Later, the discussion honed into the public perception of the police. Keith best summed it up by saying that regardless of what you think of the police and the issues in the news, this is what police are really good at which is making the problem dissipate before violence erupts.\nKeith later added to his previous points by stressing to make sure that you are not alone in any confrontation. His thought process as a bouncer is not how can you hurt someone but how can you diffuse the situation without getting hurt yourself. In fact, if there is violence of any sort, he feels a great sense of failure, and he alluded to the financial risks of lawsuits as well. Geoffrey also spoke of legal issues but more regarding the finances involving liquor licenses that are rather expensive investments in this state. If something happens to a guest, a manager may have to bring in a lawyer to face city officials include councilmen and police and fire chiefs, and this turns into a pricy affair in the defense alone. Geoffrey condensed this topic with the point that you have to make decisions throughout the night to protect your establishment's livelihood.\nKeith as part of the security team worked at being welcoming, helpful, and invisible. With the first two, the tone can be set at the door. With the last point, he did not want to be the catalyst for problems to happen; however, he and his staff communicated on who to keep eyes on, so invisible was expanded into observe, report, and invisible until it was time to act. Nestore in the restaurant environment took a more direct style of approaching potential issue tables with an introduction and perhaps a question of what they were celebrating or other to make it known that they were being watched and perhaps acting a step away from the usual demeanor. He makes sure his staff is trained to notice if someone is making others uncomfortable and to alert a manager. Moreover, he focuses on checking in with the guests around the issue and communicating that they are seen, heard, and protected. Finally, Geoffrey brought up the point that guests are always watching and will take notice of what the management and other staff allow to happen and thus what directly or indirectly is deemed acceptable. If those guests see you doing nothing, that is only going to hurt your business even more in the long run.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0zyqDU-TIuZaHRO7h4ai7AAWprJhmOxFYHZN4XsF0ZG35FQE8RUbf0oxzYZvXqc9PPK5hsBFgSVEWGCm-nA4zmrVCZJz2xrFu2mnm4adsMbv7nDBF51f9A1lcvJfq_MITD-G2BrdFpb0RGQGzw1KPrdbZOXAW2wc2CObhwFJrSSYIoNhbsxA8czijcVC/s320/usbgbos_edweek2024.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQV9LQm_6rzvmNhYtShKWoQBpBaU1_f1W7BywnnRejKJnIga8Mrp34AQUjwV53TQtlxJ-FZ-l1P5jEmr_ed1GG4JlF1tZMwBQJG718GjTmuqo38nTSkkCG0NyvMf8Z5t0SY3S3RqwGwpNn7GGmEOoUjBc3QAYI8Qa8XZ-YL7w3smjBsoLtz7Qw1Ox5nFj/s320/usbgbost_edweek_sem2a.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsyzinxnORJ30zQ6pHX-b0IImOGxP2M6Wqfi25oXFb2psRz-WWNP3H7Yn_sqsis7TJRjagH_UjQY2dGFlc5OEFUo9kOo9RgWL9TzGOAlfr9NCF3qEr9BRAxLjJrAQKxAap2sUA6e9TVxTc6z7D3sOcYz-JH88XFt-RF5kHqpoEkuvAIGe0Ac1l-K1LciX/s320/usbgbost_edweek_sem2b.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0zyqDU-TIuZaHRO7h4ai7AAWprJhmOxFYHZN4XsF0ZG35FQE8RUbf0oxzYZvXqc9PPK5hsBFgSVEWGCm-nA4zmrVCZJz2xrFu2mnm4adsMbv7nDBF51f9A1lcvJfq_MITD-G2BrdFpb0RGQGzw1KPrdbZOXAW2wc2CObhwFJrSSYIoNhbsxA8czijcVC/s800/usbgbos_edweek2024.jpg", "comment_count": 0 }, { "title": "bootlegger's barrel", "url": "https://cocktailvirgin.blogspot.com/2024/10/bootleggers-barrel.html", "published": "2024-10-09T08:00:00.058-04:00", "updated": "2024-10-09T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Tonga Room & Hurricane Bar", "year": 2020 }, "categories": [ "amaro nonino", "ancho reyes", "lemon juice", "passion fruit syrup", "rum", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bulleit Bourbon (Evan Williams Bonded)", "3/4 oz Smith & Cross Rum", "1/2 oz Amaro Nonino", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Passion Fruit Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a barrel mug, fill with crushed ice, and garnish with a lemon wheel and 2 Bird's Eye chilis (1 dried Matchbox pepper).", "body_text": "3/4 oz Bulleit Bourbon (Evan Williams Bonded)\n3/4 oz Smith & Cross Rum\n1/2 oz Amaro Nonino\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Passion Fruit Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into a barrel mug, fill with crushed ice, and garnish with a lemon wheel and 2 Bird's Eye chilis (1 dried Matchbox pepper).\nTwo Wednesdays ago, I turned to another volume of the City Series with Trevor Felch's\nSan Francisco Cocktails\n. I continued on with the tropical theme from the night before by selecting the Bootlegger's Barrel from the Tonga Room & Hurricane Bar. I found the drink posted on the bar's\nFacebook\nin early 2020, and I uncovered their menu which described it as \"This is what happens when a whiskey man leaves the mountains and heads for warmer climates.\" The rum, Bourbon, Amaro Nonino, and passion fruit reminded me of Death & Co.'s\nThe Lonesome Crowded West\n, but here, there was chile liqueur and lemon juice in the mix and not an Old Fashioned in structure. Once prepared, the Bootlegger's Barrel lifted off with a lemon and passion fruit bouquet. Next, lemon and caramel notes on the sip smuggled in funky rum, Bourbon, passion fruit, and chili pepper spice flavors on the swallow. The Amaro Nonino save for the caramel in the sip was a bit lost here in the balance.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNksPPj2Y-BGx6TKn3dfMqzjO5F849yuPXpAvTIf_JOaeuhSJz3x-m9T6M1WlhrEbV20djxNRwgkdhp5gcZimP7NTXy13M1Em0qvGQY5H-Sb6Y5jv1aXh_btFRc5oKitzZoIZb1rFVFskOr0MQNeJTzfnJXKY2KuxMI26NFyUZ3Np62OwqPX2Pk95EJeFP/s320/bootleggersbarrel_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNksPPj2Y-BGx6TKn3dfMqzjO5F849yuPXpAvTIf_JOaeuhSJz3x-m9T6M1WlhrEbV20djxNRwgkdhp5gcZimP7NTXy13M1Em0qvGQY5H-Sb6Y5jv1aXh_btFRc5oKitzZoIZb1rFVFskOr0MQNeJTzfnJXKY2KuxMI26NFyUZ3Np62OwqPX2Pk95EJeFP/s800/bootleggersbarrel_ig400.jpg", "comment_count": 0 }, { "title": "subtly sinister", "url": "https://cocktailvirgin.blogspot.com/2024/10/subtly-sinister.html", "published": "2024-10-10T08:00:00.060-04:00", "updated": "2024-10-10T08:00:00.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2021 }, "categories": [ "ancho reyes", "bitters (other)", "creme de cacao", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Planteray Xaymaca Rum", "1/2 oz Smith & Cross Rum", "1 oz Ancho Reyes Chile Liqueur", "1/4 oz White Crème de Cacao (Bols)", "1/4 oz Demerara Syrup", "2 dash Smeby's Black & White (chocolate/vanilla) Bitters (2 dash Savoy Society Chocolate-Chicory + 2 dash Savoy Society Orange-Vanilla)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with mint (chocolate mint) with drops of Black & White Bitters (3 drops of each of the two bitters above on the mint sprig).", "body_text": "1 1/2 oz Planteray Xaymaca Rum\n1/2 oz Smith & Cross Rum\n1 oz Ancho Reyes Chile Liqueur\n1/4 oz White Crème de Cacao (Bols)\n1/4 oz Demerara Syrup\n2 dash Smeby's Black & White (chocolate/vanilla) Bitters (2 dash Savoy Society Chocolate-Chicory + 2 dash Savoy Society Orange-Vanilla)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with mint (chocolate mint) with drops of Black & White Bitters (3 drops of each of the two bitters above on the mint sprig).\nTwo Thursdays prior, I revisited the online recipe flashcards for The Violet Hour in Chicago. There, I spotted the Subtly Sinister from the Fall 2021 menu that I had previously skipped over when I lacked Ancho Reyes on my shelf. While Ancho Reyes has generally been paired with agave spirits in the recipes that I have tried, it did work rather well with funky Jamaican rum in Shameful Tiki's\nNo Woman, No Crime\nand in the night before's split-base\nBootlegger's Barrel\n. The cacao-chili pairing had been already set in my mind when I first had it in 2015 with the\nBattle of Puebla\n, so that was also a plus. In the glass, the Subtly Sinister approached the nose with a rum funk, mint, chocolate, and vanilla bouquet. Next, a caramel sip turned a bit more aggressive with funky rum, chocolate, and chili flavor on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HRNOawruW9z-Eb9BYiv3m0AF1rnTpTJv4-CzB3ctTLC4yoM33zx8XtqZ3X6PCAIMKtXManaaTPdMKzX4msIoDUNbxP5NAASQp5Lob4wm1ANEjO-G4xEJETSAhZfZBYj6P-A0kdA1WplaWNGVPNCd-leQJ7fL6DWHKL1D4cGKlb1ge6NXBlapDBRrKOpO/s320/subtlysinister_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HRNOawruW9z-Eb9BYiv3m0AF1rnTpTJv4-CzB3ctTLC4yoM33zx8XtqZ3X6PCAIMKtXManaaTPdMKzX4msIoDUNbxP5NAASQp5Lob4wm1ANEjO-G4xEJETSAhZfZBYj6P-A0kdA1WplaWNGVPNCd-leQJ7fL6DWHKL1D4cGKlb1ge6NXBlapDBRrKOpO/s800/subtlysinister_ig400.jpg", "comment_count": 0 }, { "title": "last pontoon", "url": "https://cocktailvirgin.blogspot.com/2024/10/last-pontoon.html", "published": "2024-10-11T08:00:00.052-04:00", "updated": "2024-10-11T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Chaim Dauermann", "source": "The Up & Up", "year": 2015 }, "categories": [ "beer", "cognac", "mezcal", "orgeat", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Remy Martin 1738 Cognac (Monnet VSOP)", "1/4 oz Cruzan Black Strap Rum", "1/4 oz Del Maguey Chichicapa Mezcal (Banhez)", "1/2 oz Orgeat", "1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, top with 3/4 oz IPA (Sierra Nevada Atomic Torpedo), and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Remy Martin 1738 Cognac (Monnet VSOP)\n1/4 oz Cruzan Black Strap Rum\n1/4 oz Del Maguey Chichicapa Mezcal (Banhez)\n1/2 oz Orgeat\n1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\nStir with ice, strain into an old fashioned glass with ice, top with 3/4 oz IPA (Sierra Nevada Atomic Torpedo), and garnish with a grapefruit twist.\nTwo Fridays ago, I was perusing the\nKindredCocktails\ndatabase when I came across an intriguing beer cocktail called the Last Pontoon. The drink was created by Chaim Dauermann at The Up & Up in Manhattan circa 2015 as his update on the classic\nJapanese Cocktail\nand published in\nSaveur\n. The Pedro Ximenez sherry accents to the orgeat here reminded me of how well the combination worked in the\nKartini\nand\nSherry Mai Tai\n. Using the West Coast-style IPA from Sierra Nevada that I had on hand, the Last Pontoon welcomed the nose with grapefruit, caramel, and raisin aromas. Next, a creamy, molasses, and dried fruit sip paddled into Cognac, raisin, nutty almond, grapefruit, and pine flavors on the swallow with a hint of smoke.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPWKhvQRRKdbExaZsNwREBnVf6cL6e7EwL7ReIBEcge21z0H3NWbjHqW39VIDgqDG8agBGSpgdlZ8NscgKTYZAM7uOZU0x0uWgHVc8HECwfFLB4p0uT6u_sYeiEHn4W5_kEukLEu1sR8zhSWm4YTPvJblQ3MpD4GywFgnbb3YNJcgg6p8p_-gXn51uBr5/s320/lastpontoon_8455.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPWKhvQRRKdbExaZsNwREBnVf6cL6e7EwL7ReIBEcge21z0H3NWbjHqW39VIDgqDG8agBGSpgdlZ8NscgKTYZAM7uOZU0x0uWgHVc8HECwfFLB4p0uT6u_sYeiEHn4W5_kEukLEu1sR8zhSWm4YTPvJblQ3MpD4GywFgnbb3YNJcgg6p8p_-gXn51uBr5/s800/lastpontoon_8455.jpg", "comment_count": 0 }, { "title": "armstrong", "url": "https://cocktailvirgin.blogspot.com/2024/10/armstrong.html", "published": "2024-10-12T08:00:00.032-04:00", "updated": "2024-10-12T08:00:00.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Idlewild", "year": null }, "categories": [ "amaro", "rum", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (1 1/2 oz Old Overholt 86°)", "1/2 oz Aged Rum (3/4 oz Doorly's 12 Year)", "1/2 oz Zucca (3/4 oz Amaro Sfumato)", "1 tsp Cinnamon Syrup (1/4 oz)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 oz Rye Whiskey (1 1/2 oz Old Overholt 86°)\n1/2 oz Aged Rum (3/4 oz Doorly's 12 Year)\n1/2 oz Zucca (3/4 oz Amaro Sfumato)\n1 tsp Cinnamon Syrup (1/4 oz)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays ago, I returned to the online recipe flashcard set for Idlewild, a menu-less speakeasy in Charlotte, North Carolina. There, the Armstrong as a split base rye-rum Old Fashioned accented by a smoky rabarbaro and cinnamon syrup caught my eye; while I have not had that pairing, I have had similar cinnamon Old Fashioneds with amari like Montenegro in the\nBattle Annie\n, Cardamaro in the\nLeather Bound Book\n, and S. Maria al Monte in the\nFront Street\n. Here, the Armstrong proffered orange, roast, caramel, and cinnamon aromas. Next, a caramel sip stretched into rye, rum, bitter herbal, smoky, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJyTifNht6Qg7vLePbHzOJEU5BoR-_qtqxHOmtnx6kAokRzWzBt4p1EzaAXbK79hBhKuJ9WFHwTji55RB42AYCa18p6p_YwLg90sMqth8J0EQ9dSSTDv0d6h56HM7SsF6yGn3tlU7dq0NLzhd2faPiuQw2mK96lmi27iL-TRK7Tl4KBskoB8IfwOoktxS/s320/armstrong_8457.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJyTifNht6Qg7vLePbHzOJEU5BoR-_qtqxHOmtnx6kAokRzWzBt4p1EzaAXbK79hBhKuJ9WFHwTji55RB42AYCa18p6p_YwLg90sMqth8J0EQ9dSSTDv0d6h56HM7SsF6yGn3tlU7dq0NLzhd2faPiuQw2mK96lmi27iL-TRK7Tl4KBskoB8IfwOoktxS/s800/armstrong_8457.jpg", "comment_count": 0 }, { "title": "last shadow", "url": "https://cocktailvirgin.blogspot.com/2024/10/last-shadow.html", "published": "2024-10-13T08:00:00.030-04:00", "updated": "2024-10-13T08:00:00.225-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Tyson Buhler", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "fernet-branca", "rum", "simple syrup", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz El Dorado 15 Year Rum (Hamilton Demerara River 86°)", "1/2 oz Lemonhart 151° Rum", "1 tsp Cinnamon Syrup", "1 tsp Demerara Syrup", "1/2 tsp Fernet Branca" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz El Dorado 15 Year Rum (Hamilton Demerara River 86°)\n1/2 oz Lemonhart 151° Rum\n1 tsp Cinnamon Syrup\n1 tsp Demerara Syrup\n1/2 tsp Fernet Branca\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Sundays ago, I reached for Death & Co.'s\nWelcome Home\nbook and spotted Tyson Buhler's 2014 Last Shadow which had a similar Old Fashioned sweetened by amaro and cinnamon syrup theme as the Armstrong. I had previously passed over this for I do not have El Dorado 15 Year Rum, but I realized that I probably would never carry it at home (and only have a little El Dorado 12 Year left), so I decided to make it with a younger yet flavorful rum from the same distillery. In the glass, the Last Shadow began with a grapefruit, caramel, cinnamon, and herbal bouquet. Next, caramel and woody notes on the sip were drowned out by rum, molasses, minty, cinnamon, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjpHq5PIRaZTOPRkbIV3qvf1wdzf6GNzHNH1oh5euYAKoaEldguWQ72m4qj01v1VXJPwPMB6JGrR-fDl2x6c2HL8gJXT4HV2NGQha0t9TmJsUsRBWQ-iwJQPm_hV3P0X2ovGJSCnI7bpWvnzz7Q6H1mfZHKEE_zGSraiu_jF7F9NMbteKc8_mXDv-TGZo/s320/lastshadow_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjpHq5PIRaZTOPRkbIV3qvf1wdzf6GNzHNH1oh5euYAKoaEldguWQ72m4qj01v1VXJPwPMB6JGrR-fDl2x6c2HL8gJXT4HV2NGQha0t9TmJsUsRBWQ-iwJQPm_hV3P0X2ovGJSCnI7bpWvnzz7Q6H1mfZHKEE_zGSraiu_jF7F9NMbteKc8_mXDv-TGZo/s800/lastshadow_ig400.jpg", "comment_count": 0 }, { "title": "two scoops", "url": "https://cocktailvirgin.blogspot.com/2024/10/two-scoops.html", "published": "2024-10-14T08:00:00.023-04:00", "updated": "2024-10-14T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Haus Alpenz", "year": null }, "categories": [ "amaro", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Evan Williams Bonded)", "1 oz Amaro Pasubio", "1 oz Cardamaro" ], "instructions": "Stir with ice, strain into an old fashioned with ice, and garnish with a lemon twist.", "body_text": "1 oz Bourbon (Evan Williams Bonded)\n1 oz Amaro Pasubio\n1 oz Cardamaro\nStir with ice, strain into an old fashioned with ice, and garnish with a lemon twist.\nTwo Mondays ago, I visited the Haus Alpenz website and spotted a drink in the recipe section called the Two Scoops that utilized a pair of amaro from their portfolio: Pasubio and Cardamaro. Since the name made me think of the cereal commercial with the slogan \"two scoops of raisins\", I assume that it is a reference to the fact that both amaro are wine based. This Boulevardier of sorts launched off with lemon, blueberry, and grape aromas. Next, grape and blueberry notes on the sip continued on into bourbon, herbal, and blueberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-UdJHsLi9oIuNCa1qBp9JcmMJi8kO12jkomnMD4m1YQylL22Y9Ezg_vxhi8tbVS4G_MSmU42_nT4qKzobN0veRJKoY_tjY34O_gp0MxnjXFz5KaIov0XVv4nTQYWf4Lqv71acVWxZBDDMD88XmrNbch83_-VhjPn2UdG1hkH14OLENzgS9gDAAozGTDE/s320/twoscoops_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-UdJHsLi9oIuNCa1qBp9JcmMJi8kO12jkomnMD4m1YQylL22Y9Ezg_vxhi8tbVS4G_MSmU42_nT4qKzobN0veRJKoY_tjY34O_gp0MxnjXFz5KaIov0XVv4nTQYWf4Lqv71acVWxZBDDMD88XmrNbch83_-VhjPn2UdG1hkH14OLENzgS9gDAAozGTDE/s800/twoscoops_ig400.jpg", "comment_count": 0 }, { "title": "lightning rod", "url": "https://cocktailvirgin.blogspot.com/2024/10/lightning-rod.html", "published": "2024-10-15T08:00:00.047-04:00", "updated": "2024-10-15T08:00:00.124-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Shannon Tebay", "source": "Death & Co.: Welcome Home", "year": 2017 }, "categories": [ "campari", "creme de cacao", "passion fruit syrup", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Siembra Valles Tequila (Arette)", "3/4 oz Cocchi Sweet Vermouth", "1/2 oz Campari", "1 tsp Marie Brizard Crème de Cacao", "1 tsp Giffard Passion Fruit Liqueur (Passion Fruit Syrup)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Siembra Valles Tequila (Arette)\n3/4 oz Cocchi Sweet Vermouth\n1/2 oz Campari\n1 tsp Marie Brizard Crème de Cacao\n1 tsp Giffard Passion Fruit Liqueur (Passion Fruit Syrup)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays ago, I selected Death & Co.'s\nWelcome Home\nbook from the shelves and found the Lightning Rod by Shannon Tebay. This 2017 drink was created as a tequila Negroni riff, and the tequila Negroni with cacao aspect reminded me of the\nDarkness Calls\nand\nFlaquita\n, while the tequila, Campari, and passion fruit trio has worked well in the\nM.N. Roy\nand\nSpider of the Evening\n. With the cacao and passion fruit combined, the Lightning Rod offered up orange and chocolate aromas. Next, grapefruit and passion fruit notes on the sip flowed into tequila, chocolate, bitter orange, and tropical tangerine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJguM3NYzr_jzyjMNtwb3YERAc0ye-g6tNosNyo1cP8NRpA9Eq0sajMAeRqwrH-1spd8-yNGH09do3HKiG75eFKikTAWScGDP75tjoNUsvZmgflsAFZcIgUXYFkG_4RLhT3EKypJSQlsnXvZl0fQsLBWHlZ-BdUB8jSlyhvZEZ2FxLa2K7Ys3qrvyy3w7/s320/lightningrod_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJguM3NYzr_jzyjMNtwb3YERAc0ye-g6tNosNyo1cP8NRpA9Eq0sajMAeRqwrH-1spd8-yNGH09do3HKiG75eFKikTAWScGDP75tjoNUsvZmgflsAFZcIgUXYFkG_4RLhT3EKypJSQlsnXvZl0fQsLBWHlZ-BdUB8jSlyhvZEZ2FxLa2K7Ys3qrvyy3w7/s800/lightningrod_ig400.jpg", "comment_count": 0 }, { "title": "chili southside", "url": "https://cocktailvirgin.blogspot.com/2024/10/chili-southside.html", "published": "2024-10-16T08:00:00.046-04:00", "updated": "2024-10-16T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "daiquirisdaisies" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tommy", "source": "Daiquiris & Daisies", "year": null }, "categories": [ "#daiquirisdaisies", "ancho reyes", "lime juice", "simple syrup (mint)", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Dolin Dry Vermouth", "1/2 oz Mint Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Dolin Dry Vermouth\n1/2 oz Mint Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I was near the Financial District in downtown Boston, so I stopped into Daiquiris & Daisies for a drink. From the menu, the Chili Southside caught my eye, so I asked bartender Tommy for one. From the menu description, it seemed to be a chili liqueur for gin version of the\nSouth Side\n, but Tommy mentioned that there was dry vermouth in the mix and that the mint syrup worked as a cooling counter to chili's spicy heat. Once prepared, the Chili Southside welcomed the nose with a mint, lime, and an almost cucumber vegetal bouquet. Next, a lime-driven sip led into roasted vegetable, dried fruit, and chili spice flavors on the swallow ending with a cooling mint wave. On\nInstagram\n, a friend commented that it was a lot of Ancho Reyes, and I replied, \"I heard a brand ambassador mention that it was 80 proof and low in sugar, so it could sub in as a base spirit or split spirit instead of being just a modifier.\" Until this ounce and a half measure, the largest that I had tried was a full ounce in the\nBattle of Puebla\nand the\nSubtly Sinister\n, but most uses have been a half or quarter ounce.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76PFopf2WJCC9647bohFGx5fy9hYbNp84UzJsmonIsJwASmspTb2BBqXxmUx8BAGWCHnxfbVkYK4VmrRgFHktXjE9_ZYjcVGgAySFSO_XYz0Vi9bfJjmEeYW-n0VXpnX7cdoyXG0bq0IPlyEbayi9B1_hNfO8dtRx7rwQ_0kIpOKeZnj_PHA6bNfrcw6e/s320/chilisouthside_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76PFopf2WJCC9647bohFGx5fy9hYbNp84UzJsmonIsJwASmspTb2BBqXxmUx8BAGWCHnxfbVkYK4VmrRgFHktXjE9_ZYjcVGgAySFSO_XYz0Vi9bfJjmEeYW-n0VXpnX7cdoyXG0bq0IPlyEbayi9B1_hNfO8dtRx7rwQ_0kIpOKeZnj_PHA6bNfrcw6e/s800/chilisouthside_ig400.jpg", "comment_count": 0 }, { "title": "velvet revolution", "url": "https://cocktailvirgin.blogspot.com/2024/10/velvet-revolution.html", "published": "2024-10-17T08:00:00.059-04:00", "updated": "2024-10-17T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Dana Skinner", "source": "Dutch Kills", "year": 2019 }, "categories": [ "becherovka", "bitters (orange)", "creme de cacao", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolon)", "1/2 oz Mezcal (Banhez)", "1/2 oz Becherovka", "1/4 oz Crème de Cacao (Bols)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Reposado Tequila (Espolon)\n1/2 oz Mezcal (Banhez)\n1/2 oz Becherovka\n1/4 oz Crème de Cacao (Bols)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nAt Daiquiris & Daisies, bar co-owner Joe Cammarata mentioned a drink called the Inner Child that he attributed to Attaboy, and I was able to find it in a collection of recipes for Dutch Kills. Instead of that citrussy number, I was distracted by the\nOaxacan Old Fashioned\nriff accented by chocolate and Czech spiced liqueurs called the Velvet Revolution by Dana Skinner for Dutch Kills' Winter 2019 menu. The bar's\nInstagram\ngave the back story that the drink was named after a nonviolent revolution that toppled the Communist Party in Czechoslovakia in December 1989. Once prepared, the Velvet Revolution commenced with a grapefruit, vegetal, chocolate, clove, and smoke aromas. Next, a hint of caramel on the sip flowed into vegetal, smoke, chocolate, cinnamon, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6pjFqjUIYLSxgImVjV2molnRNfMvkD2npjlc8v_1Pmo-2M9ekL-8_ISSxplihHX6bMUTUqxmDAeRWWiAd1do6NbqAYKhFk-aEajeOQnPdOffbVRBpILgR4lA-RYrYMZSloeE6VsWvLgsZG2vOH9_rt1kB0o4FVepLeD9Fzt8LYmUr0qaNe6EIahNy5-O/s320/velvetrevolution_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6pjFqjUIYLSxgImVjV2molnRNfMvkD2npjlc8v_1Pmo-2M9ekL-8_ISSxplihHX6bMUTUqxmDAeRWWiAd1do6NbqAYKhFk-aEajeOQnPdOffbVRBpILgR4lA-RYrYMZSloeE6VsWvLgsZG2vOH9_rt1kB0o4FVepLeD9Fzt8LYmUr0qaNe6EIahNy5-O/s800/velvetrevolution_ig400.jpg", "comment_count": 0 }, { "title": "seconds in", "url": "https://cocktailvirgin.blogspot.com/2024/10/seconds-in.html", "published": "2024-10-18T08:00:00.040-04:00", "updated": "2024-10-18T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Dutch Kills", "year": 2024 }, "categories": [ "absinthe", "apricot liqueur", "mezcal", "suze", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Yolo Mezcal (Banhez)", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Salers Gentian Liqueur (Suze)", "1/4 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed coupe (Butterfly), and garnish with a lemon twist.", "body_text": "1 1/2 oz Yolo Mezcal (Banhez)\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Salers Gentian Liqueur (Suze)\n1/4 oz Apricot Liqueur (Rothman & Winter)\nStir with ice, strain into an absinthe-rinsed coupe (Butterfly), and garnish with a lemon twist.\nTwo Thursdays, I made another drink from the Dutch Kill's online recipe flashcards called the Seconds In from their Spring/Summer 2024 menu. The combination of gentian and apricot liqueurs has worked well in the past for two cocktails at Canon, namely the\nShrouded Roulette\nand\nNymph\n, so I was curious to try it here with mezcal and blanc vermouth. The name made me think of the call for \"seconds out\" in boxing and MMA fights where the referee is asking the cornermen and coaches to exit the cage or ring so the next round can begin, but perhaps this is more time related. Once prepared, the Seconds In offered up lemon, licorice, and herbal aromas. Next, white grape notes on the sip expanded into mezcal, gentian, apricot, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0VQEhhFHR12Mb4pyXA5FhA73SSnyKEjsrbRJkqYsG0Wcpzd2uoPtvbn_UWR8M0bu_rh6i7c8r8a5yOTeCS2_GJNICPElfV8-Rk8ZxuedtRz99QxNfhMDxJ00R44fN5UegjmKwVe7s58CsnGG4-6Hn-2mEX6UO5OYpORglhg_2GIqfDhVoZHx1PHXDYwD/s320/secondsin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0VQEhhFHR12Mb4pyXA5FhA73SSnyKEjsrbRJkqYsG0Wcpzd2uoPtvbn_UWR8M0bu_rh6i7c8r8a5yOTeCS2_GJNICPElfV8-Rk8ZxuedtRz99QxNfhMDxJ00R44fN5UegjmKwVe7s58CsnGG4-6Hn-2mEX6UO5OYpORglhg_2GIqfDhVoZHx1PHXDYwD/s800/secondsin_ig400.jpg", "comment_count": 0 }, { "title": "put on stun", "url": "https://cocktailvirgin.blogspot.com/2024/10/put-on-stun.html", "published": "2024-10-19T08:00:00.050-04:00", "updated": "2024-10-19T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Otis Florence", "source": "PDT", "year": 2013 }, "categories": [ "amaro", "applejack", "bitters (other)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouserye Rye", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Amaro Ramazzotti", "2 dash Root Beer Bitters (Bitter Queens Sarsparilla)" ], "instructions": "Stir with ice, strain into double old fashioned glass with a large ice cube, and garnish with a twist (orange twist).", "body_text": "1 oz Rittenhouserye Rye\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Amaro Ramazzotti\n2 dash Root Beer Bitters (Bitter Queens Sarsparilla)\nStir with ice, strain into double old fashioned glass with a large ice cube, and garnish with a twist (orange twist).\nNote:\nI recommend a tsp simple syrup added here (see text).\nWhile I was searching the\nKindred Cocktails\ndatabase two Saturdays ago, I came across the Put on Stun by Otis Florence at PDT in Manhattan circa 2013 that reminded me of Death & Co.'s Bourbon-based\nPop Quiz\n. I had met Otis when he was touring with the master distiller for El Dorado Rum back in 2015, and he made me a\nTiki drink\nafter the seminar. Once assembled, the Put on Stun opened up with orange and root beer aromas. Next, a caramel sip gave way to rye, apple, root beer, and herbal flavors on the swallow. Overall, it was a bit hot at first, so perhaps a teaspoon of simple syrup like in the Pop Quiz could mellow the alcohol heat out here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37D_UhIsGQrqcJaon8hjzsGidRNSIj-nRE9koNC7yekiE73F8YEv7ZHtv6Bopm34t6JrMYYlv4D7i7qSca2Rs9yCwKmaYObTrmnBw-p0FZ6Z_0NIvlrVXebY5WKsLRtNPUav47MwsZimBpJ6e_viJqaQWyEkL4Cldlq0lJOvF-1jpq835MNsPhApi2z6x/s320/putonstun_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37D_UhIsGQrqcJaon8hjzsGidRNSIj-nRE9koNC7yekiE73F8YEv7ZHtv6Bopm34t6JrMYYlv4D7i7qSca2Rs9yCwKmaYObTrmnBw-p0FZ6Z_0NIvlrVXebY5WKsLRtNPUav47MwsZimBpJ6e_viJqaQWyEkL4Cldlq0lJOvF-1jpq835MNsPhApi2z6x/s800/putonstun_ig400.jpg", "comment_count": 0 }, { "title": "menage a trois", "url": "https://cocktailvirgin.blogspot.com/2024/10/menage-trois.html", "published": "2024-10-20T08:00:00.041-04:00", "updated": "2024-10-20T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "Dutch Kills", "year": 2024 }, "categories": [ "brandy", "calvados", "rum", "sherry" ], "ingredients": [ "1 oz Armagnac (Marie Duffau Napoleon)", "1/2 oz Aged Rhum JM (Rhum JM 100° Blanc)", "1/2 oz Calvados (Morin Selection)", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)" ], "instructions": "Build in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Armagnac (Marie Duffau Napoleon)\n1/2 oz Aged Rhum JM (Rhum JM 100° Blanc)\n1/2 oz Calvados (Morin Selection)\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\nBuild in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.\nAnother drink that caught my eye from the online recipe flashcard set for Dutch Kills was the Ménage à Trois as a three French spirits in Old Fashioned format (sans bitters) sweetened with Pedro Ximenez sherry akin to ones with bitters like the\nSecond Marriage\nand\nLinchpin\n. I was able to find the drink on the bar's Spring/Summer 2024 menu. Once prepared, the Ménage à Trois proffered an orange, raisin, and grassy aroma. Next, a rich grape and caramel sip followed through with brandy, apple, grassy rum, raisin, and fig flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSxZ3H1SF8apVRCueLqgSvEHOMNUPG-OVWHJpzOYcH2yjktoNMkx0srl72b96dyCRqrQl-yeHJl_2zw8CvxeTKirGH3zFdFNNBp_dPHqQEm8YEwTsjhXn4-MqhkfAkRWn2uDhbrTRCpLtzvh_oRPl0Prmk1S_edrHs2waRw1HY39X7Pd-gKhwv9PtFCOw/s320/menageatrois_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSxZ3H1SF8apVRCueLqgSvEHOMNUPG-OVWHJpzOYcH2yjktoNMkx0srl72b96dyCRqrQl-yeHJl_2zw8CvxeTKirGH3zFdFNNBp_dPHqQEm8YEwTsjhXn4-MqhkfAkRWn2uDhbrTRCpLtzvh_oRPl0Prmk1S_edrHs2waRw1HY39X7Pd-gKhwv9PtFCOw/s800/menageatrois_ig400.jpg", "comment_count": 0 }, { "title": "made man", "url": "https://cocktailvirgin.blogspot.com/2024/10/made-man.html", "published": "2024-10-21T08:00:00.043-04:00", "updated": "2024-10-21T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ali Reynolds", "source": "Hawksmoor", "year": 2013 }, "categories": [ "chartreuse (yellow)", "cherry brandy", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Cherry Heering", "1/2 oz Yellow Chartreuse", "1/8 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Cherry Heering\n1/2 oz Yellow Chartreuse\n1/8 oz Fernet Branca\nStir with ice, strain into a coupe, and garnish with a cherry.\nTwo Mondays ago, I was peering through the\nKindred Cocktails\ndatabase when I came upon the Made Man by Ali Reynolds at the Hawksmoor in London. The database sourced the drink from a\nCocktailsDistilled\nweb post which described, \"In the same way that a made man is traditionally seen as 'untouchable' by fellow criminals, in the world of cocktails, a Made Man offers a taste you can't refuse.\" I was able to find references as early as 2013 to this drink on the web, and the rye, cherry, Yellow Chartreuse combination reminded me of the\nLast Waltz\n. Once stirred and strained, the Made Man gave forth a rye, cherry, and herbal pine bouquet. Next, dark fruit notes on the sip led into rye, cherry, bitter herbal, piny, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxGT1byOPP7Dx7DAMKRdrfyZyZ-oyHa5LmvPPqE9sujocs9j8y5BQk-9FSSwoJDGekGvWTd4p6yyr6XWgwfIK4kswIsldPDA1yG0BaVd5qRHQ0j5VwdmeMkhWElBp5TKAHfNSsi5caq6ELDPSN1Rw6aUNrNMb8e2RkSLPjxE9bt_uang15C6NMY92jkOe/s320/mademan_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxGT1byOPP7Dx7DAMKRdrfyZyZ-oyHa5LmvPPqE9sujocs9j8y5BQk-9FSSwoJDGekGvWTd4p6yyr6XWgwfIK4kswIsldPDA1yG0BaVd5qRHQ0j5VwdmeMkhWElBp5TKAHfNSsi5caq6ELDPSN1Rw6aUNrNMb8e2RkSLPjxE9bt_uang15C6NMY92jkOe/s800/mademan_ig400.jpg", "comment_count": 0 }, { "title": "down time", "url": "https://cocktailvirgin.blogspot.com/2024/10/down-time.html", "published": "2024-10-22T08:00:00.033-04:00", "updated": "2024-10-22T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Dutch Kills", "year": 2022 }, "categories": [ "amaro", "calvados", "pimento dram", "whiskey" ], "ingredients": [ "1 1/2 oz Toki Whisky (Kavalan)", "1/2 oz Calvados (Morin Selection)", "1/2 oz Amaro Nardini", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Toki Whisky (Kavalan)\n1/2 oz Calvados (Morin Selection)\n1/2 oz Amaro Nardini\n1/4 oz Allspice Dram (Hamilton's)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nAnother drink that caught my attention in the online recipe flashcard set for Dutch Kills was the Down Time that I was able to date to their Fall 2022 menu via photos on\nYelp\n. It read like a whisky-apple brandy Old Fashioned flavored with Amaro Nardini and allspice dram, and the apple, Nardini, and allspice trio worked well in the\nInfernal Architect\n, so I was curious to give this a try. In the glass, the Down Time opened up with orange, caramel, and herbal aromas. Next, caramel with a hint of apple on the sip slid over to whisky, apple, herbal, and allspice flavors on the swallow. Overall, I was impressed at how well the allspice accented the Calvados and whisky here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPf3usXnmbzzBWHWXi_ACesSyz4udVfCVnZyYrCMyg7XLW45Yp17bJVesyTZFWSczfl3QK31CkqVGkfphXUsx19T6j_ikpvIkN64dI6RQoX-xIkVXRbxG427Q_ag641n_JM_9g3lLpWCLwOSE8v8UrJju5yAwqjXEcL5BRSXwUQeSBX0Y2JeQ-TVuqfu_Y/s320/downtime_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPf3usXnmbzzBWHWXi_ACesSyz4udVfCVnZyYrCMyg7XLW45Yp17bJVesyTZFWSczfl3QK31CkqVGkfphXUsx19T6j_ikpvIkN64dI6RQoX-xIkVXRbxG427Q_ag641n_JM_9g3lLpWCLwOSE8v8UrJju5yAwqjXEcL5BRSXwUQeSBX0Y2JeQ-TVuqfu_Y/s800/downtime_ig400.jpg", "comment_count": 0 }, { "title": "gone hunting", "url": "https://cocktailvirgin.blogspot.com/2024/10/gone-hunting.html", "published": "2024-10-23T08:00:00.027-04:00", "updated": "2024-10-23T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Idlewild", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "maple syrup", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Rittenhouse)", "1/2 oz Apple Brandy (Laird's Bonded)", "1/4 oz Nocino (Russo)", "1/4 oz Maple Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist and grated cinnamon.", "body_text": "1 1/4 oz Rye Whiskey (Rittenhouse)\n1/2 oz Apple Brandy (Laird's Bonded)\n1/4 oz Nocino (Russo)\n1/4 oz Maple Syrup\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist and grated cinnamon.\nTwo Wednesdays prior, I returned to the recipe collection for Idlewild, a menu-less speakeasy in Charlotte, North Carolina, and spotted the Gone Hunting. The concept of an Old Fashioned with walnut liqueur and maple reminded me of the Bourbon-based\nFall Back\nat Backbar but here with rye and apple brandy. Once mixed, the Gone Hunting welcomed the senses with orange, walnut, cinnamon, and maple aromas. Next, amber notes on the sip tracked down rye, apple, walnut, maple, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVjYbMEn61XAxL76iEROE65Vk9SPICtnLHvnd3cVDPhdczQ04fTYKqZfo1jeH5HZt_aGebcU8vfyrJ8V1N_WEMoi2qgppUziwyIsPQp74gLfDxSogEbZH1I_p96dzIc0NMFRgI5qgqbN9XTIiGeAmDAgNkv6Ariw_d9woDLCteiwiHxMB6TJ5fve2wBas/s320/gonehunting_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVjYbMEn61XAxL76iEROE65Vk9SPICtnLHvnd3cVDPhdczQ04fTYKqZfo1jeH5HZt_aGebcU8vfyrJ8V1N_WEMoi2qgppUziwyIsPQp74gLfDxSogEbZH1I_p96dzIc0NMFRgI5qgqbN9XTIiGeAmDAgNkv6Ariw_d9woDLCteiwiHxMB6TJ5fve2wBas/s800/gonehunting_ig400.jpg", "comment_count": 0 }, { "title": "paseo bravo", "url": "https://cocktailvirgin.blogspot.com/2024/10/paseo-bravo.html", "published": "2024-10-24T08:00:00.032-04:00", "updated": "2024-10-24T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Rolando and Alex", "source": "Dear Irving", "year": 2022 }, "categories": [ "ancho reyes", "bitters (mole)", "creme de cacao", "maraschino", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolon)", "1/2 oz Del Maguey Mezcal Vida (Banhez)", "1/4 oz Crème de Cacao (Bols)", "1/4 oz Ancho Reyes Chile Liqueur", "1 tsp Maraschino (Luxardo)", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a cherry.", "body_text": "1 1/2 oz Reposado Tequila (Espolon)\n1/2 oz Del Maguey Mezcal Vida (Banhez)\n1/4 oz Crème de Cacao (Bols)\n1/4 oz Ancho Reyes Chile Liqueur\n1 tsp Maraschino (Luxardo)\n1 dash Mole Bitters (Bittermens)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a cherry.\nTwo Thursdays ago, I decided to make another recipe from Dear Irving via a set of online recipe flashcards called the Paseo Bravo. There, it was attributed to bartenders Rolando and Alex for the Fall 2022 menu. The description read, \"A new addition to satisfy fans of the\nOaxacan Old Fashioned\nwhile offering something with some rich, slightly spicy layers. Named for the tree-lined promenade in Pueblo where Ancho Reyes comes from.\" Once prepared, the Paseo Bravo showcased a smoky agave, chili, and cherry aroma. Next, a semi-sweet sip led into smoky agave, chili spice, chocolate, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdItC_T0-uL-L-_yUGeVtfrxvOqvCcG3ife3kKMo0Z972HhJJW_5u-hlP4KFsQZ0BrNUOxVMYsg-w9AYMpjCS2LCXnM6eXG01RNjUcEPeKwzItmBbLxIQ8NXLbXGg23TBT1NwAtouGJ8b6p3ztNwK0TgESMXQnQONP4ZFPILPU3ib0k1p9lRt7oOWBRQ88/s320/paseobravo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdItC_T0-uL-L-_yUGeVtfrxvOqvCcG3ife3kKMo0Z972HhJJW_5u-hlP4KFsQZ0BrNUOxVMYsg-w9AYMpjCS2LCXnM6eXG01RNjUcEPeKwzItmBbLxIQ8NXLbXGg23TBT1NwAtouGJ8b6p3ztNwK0TgESMXQnQONP4ZFPILPU3ib0k1p9lRt7oOWBRQ88/s800/paseobravo_ig400.jpg", "comment_count": 0 }, { "title": "inner child", "url": "https://cocktailvirgin.blogspot.com/2024/10/inner-child.html", "published": "2024-10-25T08:00:00.049-04:00", "updated": "2024-10-25T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Attaboy", "year": null }, "categories": [ "lime juice", "orgeat", "passion fruit syrup", "tequila" ], "ingredients": [ "2 oz Tequila (Arette)", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with freshly grated nutmeg.", "body_text": "2 oz Tequila (Arette)\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Orgeat\nShake with ice, strain into a double old fashioned glass with ice, and garnish with freshly grated nutmeg.\nWhen I was at Daiquiris & Daisies and enjoying my\nChili Southside\n, co-owner Joe Cammarata mentioned the Inner Child and attributed it to Attaboy. I was able to locate a recipe in a collection of Dutch Kills drinks that described it as an \"\nInfante\nwith passion fruit\"; therefore, I used the serving style and garnish from the Infante as one was not provided there. Passion fruit and orgeat have paired well in Tiki classics like the\nSaturn\n, and I have utilized the duo in a rum-cachaça Mai Tai sort of build in the\nManuia\nand in a Japanese Cocktail-Hurricane mashup called the\nHariken\n. Here, the Inner Child began with a woody spice, tequila, and almond bouquet. Next, a creamy lime sip opened up into tequila, earthy, nutty, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-i4DpiT0LI5A5a6r5O_jmeX9YflmbM7lrtiZeULjCFMBTZbPq8lbicJWOK0noX4Xa2o3_sX_U2i2CqFl3btrjXSSjXUJjNSBlbjfZ3UBwPzpdxLV4vHqJRzHr0aER8OWBb6sAdrAlQ1qyXUNBdRR0DBsO1K9vNzZkOwYNeDUBDhA89QfM4hd9ExNCvmwa/s320/innerchild_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-i4DpiT0LI5A5a6r5O_jmeX9YflmbM7lrtiZeULjCFMBTZbPq8lbicJWOK0noX4Xa2o3_sX_U2i2CqFl3btrjXSSjXUJjNSBlbjfZ3UBwPzpdxLV4vHqJRzHr0aER8OWBb6sAdrAlQ1qyXUNBdRR0DBsO1K9vNzZkOwYNeDUBDhA89QfM4hd9ExNCvmwa/s800/innerchild_ig400.jpg", "comment_count": 0 }, { "title": "mountain man", "url": "https://cocktailvirgin.blogspot.com/2024/10/mountain-man.html", "published": "2024-10-26T08:00:00.030-04:00", "updated": "2025-08-08T11:44:02.524-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Natasha David", "source": "Nightcap", "year": 2015 }, "categories": [ "creme de peche", "lemon juice", "maple syrup", "simple syrup (ginger)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Lemon Juice", "1/4 oz Maple Syrup", "1/4 oz Ginger Syrup", "1/4 oz Crème de Peche (Mathilde)" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with a piece of candied ginger.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Lemon Juice\n1/4 oz Maple Syrup\n1/4 oz Ginger Syrup\n1/4 oz Crème de Peche (Mathilde)\nShake with ice, strain into a double old fashioned glass with ice, and garnish with a piece of candied ginger.\nTwo Saturdays ago, I spotted a recipe for the Mountain Man and traced it back to an article in\nPunch\n. This drink created by Natasha David at Nightcap in Manhattan circa 2015 read like a maple for honey\nDemocrat\nmeets a\nFederal Buffalo Stamp\n. Once prepared, the Mountain Man offered up Bourbon, peach, and ginger aromas to the nose. Next, lemon and maple notes on the sip climbed towards Bourbon, peach, maple, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMiehM-l4YlK_2EvF5rO8Wxz-JmILHyXVPdYf70aHBJMtSe6asirNDLPwNovVQgaCDD4TH_PO0WyuY8HlElB2FspllI9WWHvRq9d4Hapd-q3pLaWpfCPWlNWXUP9RIOWWpsWAXXXLptXCsZZe_bnWzHNaTu2qIyJ-_YUw8fx5b2ryHKW5W_gDpb2x6s5_/s320/mountainman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMiehM-l4YlK_2EvF5rO8Wxz-JmILHyXVPdYf70aHBJMtSe6asirNDLPwNovVQgaCDD4TH_PO0WyuY8HlElB2FspllI9WWHvRq9d4Hapd-q3pLaWpfCPWlNWXUP9RIOWWpsWAXXXLptXCsZZe_bnWzHNaTu2qIyJ-_YUw8fx5b2ryHKW5W_gDpb2x6s5_/s800/mountainman_ig400.jpg", "comment_count": 0 }, { "title": "orange moon", "url": "https://cocktailvirgin.blogspot.com/2024/10/orange-moon.html", "published": "2024-10-27T08:00:00.031-04:00", "updated": "2024-10-27T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jeff Schwartz", "source": "12 Mile Limit", "year": 2013 }, "categories": [ "bitters (Peychaud's)", "brandy", "curacao", "ginger liqueur", "pastis" ], "ingredients": [ "2 oz Brandy (Courvoisier VS Cognac)", "1/2 oz Orange Curaçao (Pierre Ferrand)", "1/2 oz Ginger Liqueur (Barrow's)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with pastis (Pastis d'Autrefois), and garnish with a lemon twist.", "body_text": "2 oz Brandy (Courvoisier VS Cognac)\n1/2 oz Orange Curaçao (Pierre Ferrand)\n1/2 oz Ginger Liqueur (Barrow's)\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass rinsed with pastis (Pastis d'Autrefois), and garnish with a lemon twist.\nTwo Sundays prior, I reached for Cole Newton's\nCocktail Dive Bar\nbook where I discovered Jeff Schwartz's Orange Moon. Jeff created this Sazerac riff at 12 Mile Limit in New Orleans in 2013, and Cole helped to name the drink after an album by a local indie folk duo Alexis & the Samurai. Once assembled, the Orange Moon rose with a lemon, anise, orange, and ginger bouquet. Next, the orange notes continued on into the sip where they entered the swallow as well along with brandy, ginger, and anise flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmK3aVUqdzGx7-btx2UM4jMgLbu_lYDlp7jzdRIQ5I5wMsA6Jh8SjMLbThrKXfsmQWAIF_yDjTCjHCzm_PWD8Yrv7dnc2s8HLl7RmHRuPGYkzOtTCWQ7_GLTelAk0a8FREfPfg7930A3fOh3ErDcWraaddAUTszI08qkK0ePXLFdLNw7WvJf-1wfZEbeg1/s320/orangemoon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmK3aVUqdzGx7-btx2UM4jMgLbu_lYDlp7jzdRIQ5I5wMsA6Jh8SjMLbThrKXfsmQWAIF_yDjTCjHCzm_PWD8Yrv7dnc2s8HLl7RmHRuPGYkzOtTCWQ7_GLTelAk0a8FREfPfg7930A3fOh3ErDcWraaddAUTszI08qkK0ePXLFdLNw7WvJf-1wfZEbeg1/s800/orangemoon_ig400.jpg", "comment_count": 0 }, { "title": "griselda", "url": "https://cocktailvirgin.blogspot.com/2024/10/griselda.html", "published": "2024-10-28T08:00:00.047-04:00", "updated": "2024-10-28T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Leonardo Rezende", "source": "Dandelion Cocktail Bar", "year": 2013 }, "categories": [ "amaro", "amaro nonino", "bitters (orange)", "chartreuse (green)", "vermouth (dry)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Wild Turkey 101° Bourbon (Evan Williams Bonded)", "3/4 oz Noilly Prat Dry Vermouth", "3/8 oz Amaro Montenegro", "3/8 oz Amaro Nonino", "1/8 oz Green Chartreuse", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with an orange twist (omit).", "body_text": "1 1/2 oz Wild Turkey 101° Bourbon (Evan Williams Bonded)\n3/4 oz Noilly Prat Dry Vermouth\n3/8 oz Amaro Montenegro\n3/8 oz Amaro Nonino\n1/8 oz Green Chartreuse\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a cocktail glass, and garnish with an orange twist (omit).\nTwo Mondays ago, I was perusing the\nKindredCocktails\ndatabase when I stumbled upon the Griselda by Leonardo Rezende at the Dandelion Cocktail Bar in Florianopolis, Brazil, circa 2013. I had previously enjoyed the\nLost & Found\nfrom that bar, so I was definitely curious to try another libation of theirs. While the name reminded me of the local cachaça number the\nEsmeralda\n, this was a Bourbon drink accented by a trio of herbal liqueurs: Montenegro, Nonino, and Green Chartreuse, and dried out a touch by French vermouth. In the glass, the Griselda approached the nose with a tangerine and Bourbon aroma. Next, caramel and nectarine notes on the sip led to American whiskey, caramel orange, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOAwVE_fNpOy_19eteKh-txgYN3udytMMgEmEYZaKrV3XfRKL4Pt73gPTQkHo-n4G_iy4UUi1u4ZIzcf_SpVtucQyx1xbba0SKglhgKrmFyab0FWFJwn_rg8R5PB_dJaJFSTC7tpru4YhLbfvkS2MfXU_AY7nJr2kVliqJx1niEJsx7x1ZfWqtQ7-xQHP/s320/griselda_ig300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOAwVE_fNpOy_19eteKh-txgYN3udytMMgEmEYZaKrV3XfRKL4Pt73gPTQkHo-n4G_iy4UUi1u4ZIzcf_SpVtucQyx1xbba0SKglhgKrmFyab0FWFJwn_rg8R5PB_dJaJFSTC7tpru4YhLbfvkS2MfXU_AY7nJr2kVliqJx1niEJsx7x1ZfWqtQ7-xQHP/s800/griselda_ig300.jpg", "comment_count": 0 }, { "title": "hitman", "url": "https://cocktailvirgin.blogspot.com/2024/10/hitman.html", "published": "2024-10-29T08:00:00.056-04:00", "updated": "2025-08-08T11:43:53.078-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Dutch Kills", "year": null }, "categories": [ "batavia arrack", "lime juice", "maraschino", "mezcal", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Mezcal (Banhez)", "3/4 oz Batavia Arrack (von Oosten)", "1/2 oz Maraschino (Luxardo)", "1/2 oz Ginger Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Mezcal (Banhez)\n3/4 oz Batavia Arrack (von Oosten)\n1/2 oz Maraschino (Luxardo)\n1/2 oz Ginger Syrup\n1/2 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I decided to make another recipe in the online recipe flashcard collection from Dutch Kills called the Hitman. I was not able to find it in photos of menus or in reviews on\nYelp\nor\nGoogle Maps\n, but it was too tempting to pass up. The combination of mezcal and Batavia Arrack reminded me of various Boston and New York City drinks like the\nEsmino's Escape\nand the\nShattered Glasser\n, and that duo was one that I utilized in the\nExplorer's Dream\nthat I later modified into the\nExplorer's Negroni\n. Moreover, the combination of Maraschino and ginger syrup was very intriguing in the\nNew Rider\nand in the\nOne for Jimmy\n(with ginger beer), and I featured it in my Tiki drink\nWho Killed Mr. Moonlight?\n. In the glass, the Hitman launched off with a nutty cherry and smoke bouquet. Next, a lime and cherry sip stalked down funky spirits, nutty cherry, and ginger flavors on the swallow with a smoke and ginger finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlSbhWyKQt3sbkl-OV_3B8UCw5DtVwhdpeyorx33VNC54F5_e8c6IliI5ty642UozU87xwwocA2JkCg0hYJNgL-umacnLDZZqCGkOJ4okhChNQFN2DT1MY9AQ_vUtsENW0y8r3DWZr9XCvPHsUdp2k_YrTV-vXKASq0Isw5dp7NBh6TembY3n9jfV648e/s320/hitman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlSbhWyKQt3sbkl-OV_3B8UCw5DtVwhdpeyorx33VNC54F5_e8c6IliI5ty642UozU87xwwocA2JkCg0hYJNgL-umacnLDZZqCGkOJ4okhChNQFN2DT1MY9AQ_vUtsENW0y8r3DWZr9XCvPHsUdp2k_YrTV-vXKASq0Isw5dp7NBh6TembY3n9jfV648e/s800/hitman_ig400.jpg", "comment_count": 0 }, { "title": "trenton", "url": "https://cocktailvirgin.blogspot.com/2024/10/trenton.html", "published": "2024-10-30T08:00:00.046-04:00", "updated": "2024-10-30T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sasha Petraske", "source": null, "year": null }, "categories": [ "applejack", "cynar", "vermouth (bianco)" ], "ingredients": [ "2 oz Applejack (Laird's Bonded)", "3/4 oz Cynar", "1/2 oz Blanc Vermouth (Dolin)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.", "body_text": "2 oz Applejack (Laird's Bonded)\n3/4 oz Cynar\n1/2 oz Blanc Vermouth (Dolin)\nStir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.\nTwo Wednesdays ago, I spotted the Trenton in a collection of Sasha Petraske-related recipes. This apple brandy-blanc vermouth number is rather similar to the\nBackward's Point\nalso in that collection and attributed to Attaboy via the\nBartender's Choice\napp with the same proportions but with Scotch and sweet vermouth instead. Those two are also similar to the build of how Attaboy makes their\nLittle Italy\nthat curiously reverses Audrey Saunder's vermouth to Cynar ratio (Audrey's recipe in the link). Once prepared, the Trenton gave forth grapefruit, apple, and herbal aromas. Next, caramel and apple notes on the sip sprouted into apple, grapefruit, and funky herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxGn0WT-l3B3eZnPtc4pioN6L1380GW8_F1mYoz9N7Uj7tDpn2Q6qhBRWSBLLpPRNLDhtxmOlyI-5N86itzmxjrVRSw7zAPsJ-z8_2ynjxAhcuc1idP_5ZVA5abzj5gVNp2ctB0A4h1XME-Ga09PnZW1oZ_DL9KXyhP9-arLnzJiZb-dHfr-ZslqurgRd/s320/trenton_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxGn0WT-l3B3eZnPtc4pioN6L1380GW8_F1mYoz9N7Uj7tDpn2Q6qhBRWSBLLpPRNLDhtxmOlyI-5N86itzmxjrVRSw7zAPsJ-z8_2ynjxAhcuc1idP_5ZVA5abzj5gVNp2ctB0A4h1XME-Ga09PnZW1oZ_DL9KXyhP9-arLnzJiZb-dHfr-ZslqurgRd/s800/trenton_ig400.jpg", "comment_count": 0 }, { "title": "vincent's ruin", "url": "https://cocktailvirgin.blogspot.com/2024/10/vincents-ruin.html", "published": "2024-10-31T08:00:00.056-04:00", "updated": "2024-10-31T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Toby Maloney", "source": "The Patterson House", "year": 2009 }, "categories": [ "absinthe", "bitters (other)", "lemon juice", "simple syrup", "st. germain", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bulleit Bourbon (Evan Williams Bonded)", "3/4 oz Lemon Juice", "1/2 oz St. Germain (St. Elder)", "1/4 oz Simple Syrup", "7 drop Lemon Bitters (Berg & Hauck)" ], "instructions": "Shake with ice, strain into an absinthe-rinsed old fashioned glass (Pastis d'Autrefois) with ice, and garnish with a lemon twist.", "body_text": "2 oz Bulleit Bourbon (Evan Williams Bonded)\n3/4 oz Lemon Juice\n1/2 oz St. Germain (St. Elder)\n1/4 oz Simple Syrup\n7 drop Lemon Bitters (Berg & Hauck)\nShake with ice, strain into an absinthe-rinsed old fashioned glass (Pastis d'Autrefois) with ice, and garnish with a lemon twist.\nTwo Thursdays ago, I found a mention of a drink called Vincent's Ruin online, and I gathered a recipe on\nKindredCocktails\nand information about it on\neGullet\nand elsewhere. This Bourbon Sour of sorts was created by Toby Maloney for The Patterson House's opening menu in Spring 2009; the bar replied to my\nInstagram\npost declaring that it is still one of their favorites, and it has been on and off the menu throughout the years including a 2022 menu that I spotted on\nYelp\n. Here, Vincent's Ruin shot forth with a lemon, anise, and licorice bouquet. Next, lemon and melon notes on the sip subsided into Bourbon, floral, and hint of apricot flavors on the swallow with a lemon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2GBbNE4S2R9iSvXgS7RMDau4Togpwc4tXVp1s8JyDDGqjzTKqIJcuK5rEQ8Seg5xjQOdwSyczaEAEdwK834Q1yTMY3UPAIV5eymr0wRbYKdbUXmHvjk6LE9WW2wlFov2gtrPA6gvWC7tSjKjhRyvGEP2lAEKk0CQWYItqFSxLOEHfnKD5vR1O5D46lyp/s320/vincentsruin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2GBbNE4S2R9iSvXgS7RMDau4Togpwc4tXVp1s8JyDDGqjzTKqIJcuK5rEQ8Seg5xjQOdwSyczaEAEdwK834Q1yTMY3UPAIV5eymr0wRbYKdbUXmHvjk6LE9WW2wlFov2gtrPA6gvWC7tSjKjhRyvGEP2lAEKk0CQWYItqFSxLOEHfnKD5vR1O5D46lyp/s800/vincentsruin_ig400.jpg", "comment_count": 0 }, { "title": "the dead rabbit", "url": "https://cocktailvirgin.blogspot.com/2024/11/the-dead-rabbit.html", "published": "2024-11-01T08:00:00.042-04:00", "updated": "2024-11-01T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Mario Vidal", "source": "Arbella", "year": 2023 }, "categories": [ "cynar", "egg white", "lime juice", "mezcal", "raspberry syrup", "tequila" ], "ingredients": [ "1 oz Mezcal (Banhez)", "1 oz Lime Juice", "3/4 oz Tequila (Arette)", "3/4 oz Raspberry Syrup", "1/4 oz Cynar", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, and strain into a cocktail coupe.", "body_text": "1 oz Mezcal (Banhez)\n1 oz Lime Juice\n3/4 oz Tequila (Arette)\n3/4 oz Raspberry Syrup\n1/4 oz Cynar\n1 Egg White\nShake one round without ice and one round with ice, and strain into a cocktail coupe.\nTwo weeks ago,\nImbibe Magazine\nreposted a recipe from October 2023 called the Dead Rabbit. The drink created by Mario Vidal at Arbella in Chicago for their Halloween menu (made darker for the holiday with Celestial Raspberry Tea bags added to raspberry syrup recipe's hot steep step). It is unclear whether the name is a tribute to the old New York City gang or the Manhattan bar, but my guess is a reference to them using 400 Conejos (Four Hundred Rabbits) brand mezcal. The raspberry-Cynar aspect reminded me of the\nSargasso Sea\nthat Matt Schrage was tinkering with at Brick & Mortar years ago, but I had not seen or tried it since. In the glass, the Dead Rabbit conferred a smoke, vegetal, and raspberry aroma to the nose. Next, a creamy lime and raspberry sip hopped into smoke, vegetal agave, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6sIBASmJdX1Eo1mTiKQLYtLYnaZfmpa10eEZx0vSBdsqweG40gbCC0gqkH2Tb1zaxPvZy-Vbd6b8HR00qZ8xnuxyXQa951itoqlISvN9BdD8ljt9OUzc4xbY-_rXAT4Qa1RvxkUmvZ0o8cO3gFQ3SJj4_QwxpEypCgvYxF1nL7FTfPBtOtWql7OqIu-e/s320/deadrabbit_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6sIBASmJdX1Eo1mTiKQLYtLYnaZfmpa10eEZx0vSBdsqweG40gbCC0gqkH2Tb1zaxPvZy-Vbd6b8HR00qZ8xnuxyXQa951itoqlISvN9BdD8ljt9OUzc4xbY-_rXAT4Qa1RvxkUmvZ0o8cO3gFQ3SJj4_QwxpEypCgvYxF1nL7FTfPBtOtWql7OqIu-e/s800/deadrabbit_ig400.jpg", "comment_count": 0 }, { "title": "banana cognac", "url": "https://cocktailvirgin.blogspot.com/2024/11/banana-cognac.html", "published": "2024-11-02T08:00:00.038-04:00", "updated": "2024-11-02T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Zachary Gelnaw-Ruben", "source": "Lion Lion", "year": 2017 }, "categories": [ "bitters (mole)", "cognac", "creme de banane" ], "ingredients": [ "2 oz Cognac (Courvoisier VS)", "1/2 oz Banana Liqueur (Tempus Fugit)", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Build in an old fashioned glass, add ice, stir, and garnish with an orange twist.", "body_text": "2 oz Cognac (Courvoisier VS)\n1/2 oz Banana Liqueur (Tempus Fugit)\n2 dash Chocolate Bitters (Bittermens)\nBuild in an old fashioned glass, add ice, stir, and garnish with an orange twist.\nTwo Saturdays ago, I got back from my bartending shift, and I was exhausted and looking for a simple nightcap to make. On the\nBartendersChoice\napp, I latched on to\nthe Banana Cognac by Zachary Gelnaw-Ruben at Lion Lion circa 2017 that was as simple of a build as the\nMonkey Wrench\nwith spirit, banana liqueur, and bitters (here, molé instead of a scant amount of Fernet). In the glass, the Banana Cognac showboated an orange, caramel, and chocolate bouquet. Next, a caramel sip with a hint of tropical flowed into Cognac, cooked banana, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDrNC-Ft3YtE7pInmC6H8hdqyT7Vn8j3QNWpV9ugOVqaiHoi59SrdSWJh1x7hEoy3MSwYI5eoBc56duYgVSH_ZRJoH7YMGFWt9s-Vhug69V7rz_6f3tntuGjHWMNj7xB-G40FzMoGW49hwtmGsFv8WUwgSETvIHZmE_oVBOJ1_Nrdpu4e6GQPgiDPngHq/s320/bananacognac_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDrNC-Ft3YtE7pInmC6H8hdqyT7Vn8j3QNWpV9ugOVqaiHoi59SrdSWJh1x7hEoy3MSwYI5eoBc56duYgVSH_ZRJoH7YMGFWt9s-Vhug69V7rz_6f3tntuGjHWMNj7xB-G40FzMoGW49hwtmGsFv8WUwgSETvIHZmE_oVBOJ1_Nrdpu4e6GQPgiDPngHq/s800/bananacognac_ig400.jpg", "comment_count": 0 }, { "title": "squid missile", "url": "https://cocktailvirgin.blogspot.com/2024/11/squid-missile.html", "published": "2024-11-03T08:00:00.051-05:00", "updated": "2024-11-03T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": null, "source": "Gilly's House of Cocktails", "year": 2023 }, "categories": [ "amaro", "falernum", "grapefruit juice", "lime juice", "maple syrup", "rum" ], "ingredients": [ "1 1/2 oz Coruba Rum", "1/2 oz Planteray OFTD Rum", "1/4 oz Jagermeister", "1/4 oz Velvet Falernum", "1/2 oz Maple Syrup", "3/4 oz Grapefruit Juice", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a Collins (Tiki mug) with ice.", "body_text": "1 1/2 oz Coruba Rum\n1/2 oz Planteray OFTD Rum\n1/4 oz Jagermeister\n1/4 oz Velvet Falernum\n1/2 oz Maple Syrup\n3/4 oz Grapefruit Juice\n3/4 oz Lime Juice\nShake with ice and strain into a Collins (Tiki mug) with ice.\nTwo Saturdays ago, I had a grapefruit that had been shed of all its garnish peels and was ready for juicing. From my collection of to-make drinks, I selected the Squid Missile at Gilly's House of Cocktails in San Diego from their opening Fall 2023 menu that I sourced via online recipe flashcards. The maple-grapefruit duo was one I discovered in Don the Beachcomber's\nVolcano Bowl\n, and the Jägermeister Tiki aspect made me think of the\nRough Seas\n,\nEscape Hatch\n, and\nLost U-Boat\n. Later I realized that the whole combination reminded me of my Volcano Bowl riff with Jägermeister in the mix that had different spirit and lacked falernum that I dubbed the\nVagalume Bowl\n. Once in the glass, the Squid Missile launched to the nose with caramel-maple and funky rum aromas. Next, maple, grapefruit, and lime on the sip guided towards rum, maple, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLRXt0aXvzUuzWsWGtdCygoclyo-kf5nVMO0I_HpNUXyExJh889536AGoLyFchYROryGKLNS_bBhUkUAT0-iuwNvI5jV4CyO5CV-aWpIrk72mar85XmfJbJkOd5WiOU7jiBAkgtGislWJmrCC3Ys4tzlvA63T_-Ra88G4M8LN_Z3UBmtXIi9lAOp4uEA-/s320/squidmissile_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLRXt0aXvzUuzWsWGtdCygoclyo-kf5nVMO0I_HpNUXyExJh889536AGoLyFchYROryGKLNS_bBhUkUAT0-iuwNvI5jV4CyO5CV-aWpIrk72mar85XmfJbJkOd5WiOU7jiBAkgtGislWJmrCC3Ys4tzlvA63T_-Ra88G4M8LN_Z3UBmtXIi9lAOp4uEA-/s800/squidmissile_ig400.jpg", "comment_count": 0 }, { "title": "autumn old fashioned", "url": "https://cocktailvirgin.blogspot.com/2024/11/autumn-old-fashioned.html", "published": "2024-11-04T08:00:00.028-05:00", "updated": "2025-01-22T12:29:15.948-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Devon Tarby", "source": "Cocktail Codex", "year": 2013 }, "categories": [ "applejack", "bitters (Angostura)", "bitters (mole)", "brandy", "maple syrup", "scotch", "whiskey (Rye)" ], "ingredients": [ "1/2 oz George Dickel Rye (Rittenhouse)", "1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Tariquet VSOP Armagnac (Marie Duffau Napoleon)", "1/2 oz Bank Note Scotch (Famous Grouse Smoky Black)", "1 tsp Maple Syrup", "2 dash Bittermens Mole Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with lemon and orange twists.", "body_text": "1/2 oz George Dickel Rye (Rittenhouse)\n1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Tariquet VSOP Armagnac (Marie Duffau Napoleon)\n1/2 oz Bank Note Scotch (Famous Grouse Smoky Black)\n1 tsp Maple Syrup\n2 dash Bittermens Mole Bitters\n1 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with lemon and orange twists.\nTwo Mondays prior, I reached for Death & Co.'s\nCocktail Codex\nbook and landed on the Autumn Old Fashioned that Devon Tarby created in 2013 as a take on Brian Miller's 2007 four spirit Old Fashioned, the\nConference\n. Once assembled, the Autumn Old Fashioned offered up lemon, orange, and maple aromas. Next, caramel and maple on the sip traipsed into brandy, Scotch, and caramel flavors on the swallow with a chocolate and allspice finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2UFICUlA2iocCXMHvJnYeC3sd0P4uNC8JcPuYo1FG1s7NI24tA2muD2vGnEiRtpFPF7OlADNqdHNaSdDd9hPwW_w2m_bltUdfDZeiA4Wgd4I8HaXFkhB5D3UXZODBza_KhAfHsXeU70ESqnZYHXCVUp7yUxKy9FQ7asCK_dLVn1bkhMi7aMfaMW7_cPz/s320/autumnoldfashioned_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2UFICUlA2iocCXMHvJnYeC3sd0P4uNC8JcPuYo1FG1s7NI24tA2muD2vGnEiRtpFPF7OlADNqdHNaSdDd9hPwW_w2m_bltUdfDZeiA4Wgd4I8HaXFkhB5D3UXZODBza_KhAfHsXeU70ESqnZYHXCVUp7yUxKy9FQ7asCK_dLVn1bkhMi7aMfaMW7_cPz/s800/autumnoldfashioned_ig400.jpg", "comment_count": 0 }, { "title": "gravesend", "url": "https://cocktailvirgin.blogspot.com/2024/11/gravesend.html", "published": "2024-11-05T08:00:00.020-05:00", "updated": "2024-11-05T08:00:00.223-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jason Kilgore and Richard Boccato", "source": "Dutch Kills", "year": 2024 }, "categories": [ "amaro", "bitters (Angostura)", "bitters (mole)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 3/4 oz Whistlepig 10 Year Rye (Templeton)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz Amaro Ciociaro", "1/4 oz Amaro Lucano", "1 dash Angostura Bitters", "1 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 3/4 oz Whistlepig 10 Year Rye (Templeton)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz Amaro Ciociaro\n1/4 oz Amaro Lucano\n1 dash Angostura Bitters\n1 dash Chocolate Bitters (Bittermens)\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Tuesdays ago, I uncovered an online recipe flashcard set for the Dutch Kills' Fall 2024 menu, and I had to make the Gravesend that was attributed to Boston expat\nJason\nKilgore\nand owner Richard Boccato. Overall, it reminded me of a\nLiberal\nwith Lucano and Ciociaro filling in for the Amer Picon and Angostura and chocolate for the orange bitters. With three Italian ingredients, perhaps the drink was named after the 2020 television series about Italian-American crime families. In the glass, the Gravesend proffered up cherry, rye, caramel, and orange aromas to the nose. Next, caramel and grape notes on the sip expanded into rye, caramel orange, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQun8gCooxDZea28DnCkS-f6P8J6B9Oqc2lx6R6RwRO3K7AiS05Spk2Ib62ppYsH1TU0WIIxMRa-Ng8lC3Ogm4ZmgpnutBx9u5v1F7Osal-6hDKmEMNxAljldCEFRgZdbdG53iHhLj6wj7mRKwNuRx8U_3dlZsBjrepvg1-ccd2NGKyOCY9aGMlOq6yx8/s320/gravesend_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQun8gCooxDZea28DnCkS-f6P8J6B9Oqc2lx6R6RwRO3K7AiS05Spk2Ib62ppYsH1TU0WIIxMRa-Ng8lC3Ogm4ZmgpnutBx9u5v1F7Osal-6hDKmEMNxAljldCEFRgZdbdG53iHhLj6wj7mRKwNuRx8U_3dlZsBjrepvg1-ccd2NGKyOCY9aGMlOq6yx8/s800/gravesend_ig400.jpg", "comment_count": 0 }, { "title": "towser the mouser", "url": "https://cocktailvirgin.blogspot.com/2024/11/towser-mouser.html", "published": "2024-11-06T08:00:00.039-05:00", "updated": "2024-11-06T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Ally Marone", "source": "Grand Army Bar", "year": 2021 }, "categories": [ "drambuie", "scotch", "sherry", "vermouth (sweet)", "walnut liqueur", "whiskey" ], "ingredients": [ "1 1/2 oz Power's Gold Irish Whiskey (Teeling Small Batch)", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Method Sweet Vermouth (Cocchi)", "1/2 oz Balvenie 14 Year Scotch (Glen Grant 16 Year)", "1/4 oz Drambuie", "1 tsp Nocino (Russo)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe), and garnish with orange oil from a twist (include the peel).", "body_text": "1 1/2 oz Power's Gold Irish Whiskey (Teeling Small Batch)\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Method Sweet Vermouth (Cocchi)\n1/2 oz Balvenie 14 Year Scotch (Glen Grant 16 Year)\n1/4 oz Drambuie\n1 tsp Nocino (Russo)\nStir with ice, strain into a Nick & Nora (coupe), and garnish with orange oil from a twist (include the peel).\nTwo Wednesdays ago, I looked to my to-make list and decided on the Towser the Mouser by Ally Marone as a\nBobby Burns\nriff at Grand Army Bar in Brooklyn circa 2021. I sourced the recipe from Robert Simonson's\nSubstack\n, and the bar's\nFacebook\nmentioned that it was named after the long-lived tortoise shell cat at the Glenturret Distillery that is believed to have killed close to 29,000 mice in her 24 year lifespan or approximately 3 per day. Once stirred and strained, the drink gave forth an orange, whiskey, and nutty aroma. Next, honey and grape on the sip led to whiskey, chocolate, walnut, and dried fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7OsMa2jrUzBOTSHFz9E2Gz_dgNfZ_hyphenhyphenrJRpoWabLDVKO3vP9ZOdhzSNOduqaeBBynaAQreeyFy-kZnFtG7FQ8mw-kLD8Rws9q6SHQNxBvzJU4tAm26A5vRQ7rnoa-Lyk53vVlrDO_r00KM_N1LgDRbQeXd9yGLo6OiVE2xX4dA_ONz38H5Z9QfgXnWJr/s320/towserthemouser_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7OsMa2jrUzBOTSHFz9E2Gz_dgNfZ_hyphenhyphenrJRpoWabLDVKO3vP9ZOdhzSNOduqaeBBynaAQreeyFy-kZnFtG7FQ8mw-kLD8Rws9q6SHQNxBvzJU4tAm26A5vRQ7rnoa-Lyk53vVlrDO_r00KM_N1LgDRbQeXd9yGLo6OiVE2xX4dA_ONz38H5Z9QfgXnWJr/s800/towserthemouser_ig400.jpg", "comment_count": 0 }, { "title": "cafe lunaire", "url": "https://cocktailvirgin.blogspot.com/2024/11/cafe-lunaire.html", "published": "2024-11-07T08:00:00.036-05:00", "updated": "2024-11-07T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Colleen Edwards", "source": "Hawthorne bar bible", "year": 2018 }, "categories": [ "ancho reyes", "bitters (aged)", "bitters (Angostura)", "cognac", "kahlua", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)", "3/8 oz Galliano Ristretto (Mr. Black)", "3/8 oz Cinnamon Syrup", "1/4 oz Ancho Reyes Chile Liqueur", "2 dash Angostura Bitters", "1 dash Fee's Whiskey Barrel Aged Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "2 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)\n3/8 oz Galliano Ristretto (Mr. Black)\n3/8 oz Cinnamon Syrup\n1/4 oz Ancho Reyes Chile Liqueur\n2 dash Angostura Bitters\n1 dash Fee's Whiskey Barrel Aged Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Thursdays prior, I returned to the Hawthorne bar bible and decided upon the Cafe Lunaire by Colleen Edwards circa 2018. It was subtitled \"the freaks come out at night\" which could perhaps be a 1984-era Whodini reference. With coffee, cinnamon, and chili flavors, I was intrigued, but I was surprised that this was not an agave-based drink but a Cognac one. In the glass, the Cafe Lunaire brought a lemon, cinnamon, and coffee bouquet to the nose. Next, a roast-driven sip progressed into Cognac, coffee, chili pepper, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bgE1GY-jJrEaZnRwLSoEyD2qs3q_URJl8ZNSrBNYv-mWXwPwYLRWxw0cKmpVFaKstZJ_mTipEnpiiEGEvGce56gtivjRyFN1EU6VtQth0N4Z0p9vwXR2gB9rcxc5epIj7hYQTIhOy6GdWBCMVMP_8tTYBPUVnpjjPwaHDkxik3c0E0Z8lJgWDCCQRSy_/s320/cafelunaire_8507.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bgE1GY-jJrEaZnRwLSoEyD2qs3q_URJl8ZNSrBNYv-mWXwPwYLRWxw0cKmpVFaKstZJ_mTipEnpiiEGEvGce56gtivjRyFN1EU6VtQth0N4Z0p9vwXR2gB9rcxc5epIj7hYQTIhOy6GdWBCMVMP_8tTYBPUVnpjjPwaHDkxik3c0E0Z8lJgWDCCQRSy_/s800/cafelunaire_8507.jpg", "comment_count": 1 }, { "title": "goat rodeo", "url": "https://cocktailvirgin.blogspot.com/2024/11/goat-rodeo.html", "published": "2024-11-08T08:00:00.046-05:00", "updated": "2024-11-08T08:00:00.327-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "SolomonGorillaJr", "source": "Black Rabbit", "year": null }, "categories": [ "amaro nonino", "bitters (other)", "simple syrup", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "3/4 oz Carpano Antica Sweet Vermouth (Cocchi)", "3/4 oz Amaro Nonino", "1 dash Demerara Syrup (1/8 oz)", "2 dash Spiced Cherry Bitters (King Floyd's Cherry-Cacao)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a cherry.", "body_text": "1 1/2 oz Rittenhouse Rye\n3/4 oz Carpano Antica Sweet Vermouth (Cocchi)\n3/4 oz Amaro Nonino\n1 dash Demerara Syrup (1/8 oz)\n2 dash Spiced Cherry Bitters (King Floyd's Cherry-Cacao)\nStir with ice, strain into a coupe, and garnish with a cherry.\nTwo Fridays ago, I made a recipe that I had recently spotted on\nReddit\ncocktails forum called the Goat Rodeo. The drink appears on the current menu of the Black Rabbit in Nashville and user SolomonGorillaJr was cited as the source. A goat rodeo is a slang term for when something disasterous and unbelievable is occurring and one holds back and watches the train wreck occur; it is also the name of a bluegrass-classical fusion album featuring Yo-Yo Ma. In the glass, the Goat Rodeo corralled a cherry and grape bouquet for the nose. Next, grape and caramel notes on the sip stampeded towards rye, herbal, orange, and chocolate-cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMOqabRdG5XSjKq5ZYALLO415xOpqR7eOvY7sKu7mwAupmT0vlNN53S1mgKqRghpAVQg8clszQTrkbojKJzRIXsnavxYAk4LxBoDte7Flmso_3tYDdUvNUggoYN8rwDN_hyphenhyphenKbxaAKfX811q1vElOIf25wYcoOHAP7wK6btZqbNgnq7OJ7x2mWz2cwxWls/s320/goatrodeo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMOqabRdG5XSjKq5ZYALLO415xOpqR7eOvY7sKu7mwAupmT0vlNN53S1mgKqRghpAVQg8clszQTrkbojKJzRIXsnavxYAk4LxBoDte7Flmso_3tYDdUvNUggoYN8rwDN_hyphenhyphenKbxaAKfX811q1vElOIf25wYcoOHAP7wK6btZqbNgnq7OJ7x2mWz2cwxWls/s800/goatrodeo_ig400.jpg", "comment_count": 1 }, { "title": "hell haggerty", "url": "https://cocktailvirgin.blogspot.com/2024/11/hell-haggerty.html", "published": "2024-11-09T08:00:00.040-05:00", "updated": "2024-11-09T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "applejack", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Laphroaig 10 Year Scotch", "1 oz Laird's Bonded Apple Brandy", "3/4 oz Amaro Sfumato", "1/4 oz Cinnamon Syrup" ], "instructions": "Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Laphroaig 10 Year Scotch\n1 oz Laird's Bonded Apple Brandy\n3/4 oz Amaro Sfumato\n1/4 oz Cinnamon Syrup\nStir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I became inspired by the\nArmstrong\nfrom Idlewild with the Sfumato-cinnamon syrup combination. From there, I swapped the rye-rum base for the duo of Scotch and apple brandy that paired well with Sfumato in the\nLeaf Fall\n. Perhaps it was the Montenegro-cinnamon containing\nBattle Annie\nthat got me on the gang naming convention, for this one I dubbed Hell Haggerty who I learned about in Herbert Asbury's book\nThe Barbary Coast\n. Haggerty was part of the Sydney Ducks gang of British criminals from Australia who made their way to San Francisco's red light zone during the Gold Rush, and he owned two notorious establishments, the Goat & Compass and the Golden Rule.\nThe Hell Haggerty enticed the senses with orange, peat smoke, roast, and cinnamon aromas. Next, caramel and roast notes on the sip launched into smoky whisky, apple, bitter herbal, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1k90ySJG4d5MckEeb9ek_5dAUw6VjaX6_1NSS8Dhg4KOgnrU50RS9_rKnxEGPAbHhrjDAou70NqXzzl7mSe9VWaNrm5FGRTQr2o39DMrsOQ1qgbZ29qTYUw10AN92bR0J8QtuI9yWMDsL1iCe1s_eiapqxx3JhAQuZ2rdFr3-eWgFWBc_ZhSTe7FlNRX/s320/hellhaggerty_8512.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1k90ySJG4d5MckEeb9ek_5dAUw6VjaX6_1NSS8Dhg4KOgnrU50RS9_rKnxEGPAbHhrjDAou70NqXzzl7mSe9VWaNrm5FGRTQr2o39DMrsOQ1qgbZ29qTYUw10AN92bR0J8QtuI9yWMDsL1iCe1s_eiapqxx3JhAQuZ2rdFr3-eWgFWBc_ZhSTe7FlNRX/s800/hellhaggerty_8512.jpg", "comment_count": 0 }, { "title": "water line", "url": "https://cocktailvirgin.blogspot.com/2024/11/water-line.html", "published": "2024-11-10T08:00:00.047-05:00", "updated": "2024-11-10T08:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Sara Rosales", "source": "KindredCocktails", "year": 2013 }, "categories": [ "aquavit", "bitters (orange)", "bitters (other)", "cointreau", "cynar", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1 oz Linie Aquavit", "1/2 oz Cynar", "1/4 oz Cointreau" ], "instructions": "Stir with ice, strain into a cocktail glass (coupe), and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1 oz Linie Aquavit\n1/2 oz Cynar\n1/4 oz Cointreau\n(1/8 oz Demerara Syrup as my addition for balance)\n2 dash Fee's Orange Bitters (Angostura Orange)\n1 dash Fee's Walnut Bitters (2 dash Strongwater Mountain Elixir)\nStir with ice, strain into a cocktail glass (coupe), and garnish with an orange twist.\nTwo Sundays previous, I began searching the\nKindredCocktails\ndatabase for drink ideas. There, I landed on the Water Line by Sara Rosales, a Seattle bartender and co-owner of Lady Jaye, circa 2013. The spirits balanced merely by Cynar and an orange liqueur had worked so well in the\nDevil in a Boot\nand\nHugo Ball\n, that I was keen on trying this one. Moreover, rye-aquavit combination has been great in cocktails like\nThe Staggerly\nand in my creations like the\nDay Old Bread\nthat I was ready to stir this one up. Once done, the Water Line showcased an orange, caramel, rye, and caraway aroma. Next, a caramel orange sip rose to rye, caraway, and herbal orange swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzPWsbLo7WdGmxecR5Qm6jdwyL41nBSBakkTJnhfS-keXCBJ-PEvGSO22rbrrbAMHmv9EFrQeUAi-IP6ABPDH3mDdY5oAi1nXem7CjoSX9WZ2u8t2kLdYiFPZdZ3n0Z7Mw-lezAb2uluGNPYsgeBA8SEQfAEI5420VlXzkoSf0QuHmyracJxXCp32bDIF/s320/waterline_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzPWsbLo7WdGmxecR5Qm6jdwyL41nBSBakkTJnhfS-keXCBJ-PEvGSO22rbrrbAMHmv9EFrQeUAi-IP6ABPDH3mDdY5oAi1nXem7CjoSX9WZ2u8t2kLdYiFPZdZ3n0Z7Mw-lezAb2uluGNPYsgeBA8SEQfAEI5420VlXzkoSf0QuHmyracJxXCp32bDIF/s800/waterline_ig400.jpg", "comment_count": 0 }, { "title": "monkey business", "url": "https://cocktailvirgin.blogspot.com/2024/11/monkey-business.html", "published": "2024-11-11T08:00:00.034-05:00", "updated": "2024-11-11T08:00:00.334-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Jackson Cannon", "source": "Hawthorne", "year": 2015 }, "categories": [ "amaro nonino", "egg", "scotch", "simple syrup (vanilla)" ], "ingredients": [ "2 oz Monkey Shoulder Scotch (Famous Grouse Smoky Black)", "3/4 oz Amaro Nonino", "3/4 oz Vanilla Gomme Syrup (Vanilla Syrup)", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated nutmeg.", "body_text": "2 oz Monkey Shoulder Scotch (Famous Grouse Smoky Black)\n3/4 oz Amaro Nonino\n3/4 oz Vanilla Gomme Syrup (Vanilla Syrup)\n1 Whole Egg\nShake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated nutmeg.\nTwo Mondays ago, I returned to the Hawthorne bar bible and spotted the Monkey Business which was bar director Jackson Cannon's creation. Unlike the two other\nMonkey\nBusinesses\non the blog, this one was a Flip with vanilla and amaro accents. There are mentions of this drink as early as 2015 on\nUrbanDaddy\n, and\nMarketWatchMag\nin 2017 quoted Jackson as saying that it is a \"more refined eggnog\". Once prepared, the Monkey Business provided a delightful woody spice, vanilla, and apricot bouquet to the nose. Next, a creamy caramel and orange sip set up Scotch, vanilla, orange, herbal, and dried fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih48ZiDgobTz7ET5V1Bh-hku-lEMS7Y68JhSd9gWPSbOwluugdXzFXPwHIbghVKSpdbtEKB9yXQ7uFqJwWYCXtwrU8ppIRe_admmR2_OkKnaTjWoM2tZYzH5VTlZw2Bh3TRLCVb8bRTVgIrIyEChhiU6p6f-7l7XHAcTiQvAPc-yjAsy_COGMDLFGjQfSf/s320/monkeybusiness_jackson_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih48ZiDgobTz7ET5V1Bh-hku-lEMS7Y68JhSd9gWPSbOwluugdXzFXPwHIbghVKSpdbtEKB9yXQ7uFqJwWYCXtwrU8ppIRe_admmR2_OkKnaTjWoM2tZYzH5VTlZw2Bh3TRLCVb8bRTVgIrIyEChhiU6p6f-7l7XHAcTiQvAPc-yjAsy_COGMDLFGjQfSf/s800/monkeybusiness_jackson_ig400.jpg", "comment_count": 0 }, { "title": "pin(head)s and needles", "url": "https://cocktailvirgin.blogspot.com/2024/11/pinheads-and-needles.html", "published": "2024-11-12T08:00:00.045-05:00", "updated": "2024-11-12T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Liz Pittari", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "cherry brandy", "mezcal", "punt e mes", "vermouth (bianco)" ], "ingredients": [ "1 1/4 oz Ilegal Reposado Mezcal", "1/2 oz Blanc Vermouth", "1/4 oz Punt e Mes", "1/2 oz Zirbenz Liqueur", "1/4 oz Amaro Braulio", "1/4 oz Cherry Heering" ], "instructions": null, "body_text": "1 1/4 oz Ilegal Reposado Mezcal\n1/2 oz Blanc Vermouth\n1/4 oz Punt e Mes\n1/2 oz Zirbenz Liqueur\n1/4 oz Amaro Braulio\n1/4 oz Cherry Heering\nTorch a plank of cedar and overturn a coupe to be smoked. Stir with ice, turn over the coupe, strain into that coupe, and garnish with a cherry.\nTwo Tuesdays ago, I ran an errand in Union Square, Somerville, so I stopped into Backbar for a drink. There, I became enraptured by the Pin(head)s & Needles from their special Halloween cocktail menu. Bartender Liz Pittari was inspired by the 1987 film\nHellraiser\n, and the menu item was subtitled \"Pine & smoke, pleasure & pain beyond your imagination.\" The mezcal, Punt e mes, and Cherry Heering combination reminded me of the\nAnother Sunken Boat\nbut here with bitter pine notes from the Braulio and Zirbenz. Once mixed, the Pin(head)s & Needles stalked the nose with dark cherry, smoke, and vegetal aromas. Next, grape and dark fruit on the sip siezed on to smoky, vegetal, bitter, and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoN_RVuHGwKwwHZLiopu6T3aHr13r6ywXaGz4oLEFMe6gY4_g61VkzU8Fi5Ks8aGbvlngMgGFKRId-pyBT4DaTIyiUH43VQja52O-KvCc3Yz_3JlqyL5Ei5Bw0wlxH4GSfXSJnwtlRMeFljF-9hdMyfereZmM2rYctaC_eDJn4VM8kbbjjT1dNw0-SuBs/s320/pinheadsandneedles_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoN_RVuHGwKwwHZLiopu6T3aHr13r6ywXaGz4oLEFMe6gY4_g61VkzU8Fi5Ks8aGbvlngMgGFKRId-pyBT4DaTIyiUH43VQja52O-KvCc3Yz_3JlqyL5Ei5Bw0wlxH4GSfXSJnwtlRMeFljF-9hdMyfereZmM2rYctaC_eDJn4VM8kbbjjT1dNw0-SuBs/s800/pinheadsandneedles_ig400.jpg", "comment_count": 0 }, { "title": "confiant", "url": "https://cocktailvirgin.blogspot.com/2024/11/confiant.html", "published": "2024-11-13T08:00:00.038-05:00", "updated": "2024-11-13T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2015 }, "categories": [ "amer picon", "benedictine", "bitters (Angostura)", "punt e mes", "rum" ], "ingredients": [ "2 oz Pusser's Rum (1 oz Hamilton's Demerara 86° + 1 oz Doorly's 12 Year)", "1/2 oz Punt e Mes", "1/4 oz Bigallet China-China (Amer Picon)", "1/4 oz Benedictine", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Pusser's Rum (1 oz Hamilton's Demerara 86° + 1 oz Doorly's 12 Year)\n1/2 oz Punt e Mes\n1/4 oz Bigallet China-China (Amer Picon)\n1/4 oz Benedictine\n1 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Wednesdays prior, I made the other recipe that I had bookmarked on the\nKindredCocktails\ndatabase when I found the Water Line a few nights before called the Confiant. The drink was crafted by New York City bartender Rafa Garcia Febles in 2015 as perhaps a rum\nCreole Cocktail\nof sorts. I had done similarly with a rhum agricole and dry vermouth in the\nPatois\n, but here Rafa utilized a British Navy-style rum and bitter-sweet Punt e Mes. Once prepared, the Confiant sailed in with a lemon and caramel bouquet. Next, caramel and grape notes mingled on the sip, and the swallow dropped anchor with rum, caramel, herbal, dark orange, woody, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3Fekr4NQqcFTV2A2XX-bMvS4L9AHAGDFwyrRvVICA1uBLNkviBfGrBZVfmmQBy7edlv2nPaDuZTufNbJVngqfU_tSfLtwvN63bjNJQdK8iB-9sTXP1J72P1uBCX3oTb71GN6JnTOEnTi5Kj-Zt7b8e-CKv_zBX4QqfVYfPd_UAc-p6e_pHdu191Zmv4T/s320/confiant_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3Fekr4NQqcFTV2A2XX-bMvS4L9AHAGDFwyrRvVICA1uBLNkviBfGrBZVfmmQBy7edlv2nPaDuZTufNbJVngqfU_tSfLtwvN63bjNJQdK8iB-9sTXP1J72P1uBCX3oTb71GN6JnTOEnTi5Kj-Zt7b8e-CKv_zBX4QqfVYfPd_UAc-p6e_pHdu191Zmv4T/s800/confiant_ig400.jpg", "comment_count": 1 }, { "title": "coin toss", "url": "https://cocktailvirgin.blogspot.com/2024/11/coin-toss.html", "published": "2024-11-14T08:00:00.047-05:00", "updated": "2024-11-14T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Death & Co.: Modern Classic Cocktails", "year": 2008 }, "categories": [ "benedictine", "bitters (Peychaud's)", "chartreuse (yellow)", "scotch", "vermouth (sweet)" ], "ingredients": [ "2 oz Rittenhouse Rye, Laird's Bonded, Santa Teresa 1796 Rum, Hine H Cognac, or Famous Grouse Scotch (Famous Grouse Smoky Black)", "3/4 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/4 oz Yellow Chartreuse", "1/4 oz Benedictine", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice and strain into a coupe.", "body_text": "2 oz Rittenhouse Rye, Laird's Bonded, Santa Teresa 1796 Rum, Hine H Cognac, or Famous Grouse Scotch (Famous Grouse Smoky Black)\n3/4 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/4 oz Yellow Chartreuse\n1/4 oz Benedictine\n2 dash Peychaud's Bitters\nStir with ice and strain into a coupe.\nI recently saw a mention of the Coin Toss from Death & Co., and I realized that I had not made one yet. It appears in the\nDeath & Co.: Modern Classic Cocktails\nbook attributed to Phil Ward in 2008. This was the original multiple choice cocktail in a section of the bar's menu that put the Mr. Potato Head method into practice by allowing the guest or bartender to pick the spirit. The Coin Toss was based on the template 2 oz spirit, 3/4 oz vermouth, and 1/2 oz liqueur(s) that Phil frequently used such as the simple\nCynartown\nor the split spirit-split liqueur\nAirbag\n. With my choice of Scotch combined with Yellow Chartreuse, Benedictine, and Peychaud's, the recipe reminded me of the\nBlues from a Gun\nthat I crafted on the fly at Drink with the 1895 combination of Yellow Chartreuse-Benedictine in mind from the\nWidow's Kiss\n. In the glass, the Coin Toss began with a grape and herbal bouquet. Next, the vermouth's grape filled the sip which was followed by Scotch, pine, dried fruit, herbal, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGuDarZvkZ7jIJzAg4z7bmJkwlH6fMXaw8TGHL6lrAQFbk3HP8tEqFHkuKrGp7tPn-Aud4g2JmSf5OMDRgOsAhX4QR1kwDTkMFTb8lB-ZW5Sb_ObPssrcuI9ZyrwZkXMWvf6jUBsv4JjmYP3480Feoq1s9iOJX3p8j_0n1xUX7XUDz67v_mvJnLFeQz8FZ/s320/cointoss_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGuDarZvkZ7jIJzAg4z7bmJkwlH6fMXaw8TGHL6lrAQFbk3HP8tEqFHkuKrGp7tPn-Aud4g2JmSf5OMDRgOsAhX4QR1kwDTkMFTb8lB-ZW5Sb_ObPssrcuI9ZyrwZkXMWvf6jUBsv4JjmYP3480Feoq1s9iOJX3p8j_0n1xUX7XUDz67v_mvJnLFeQz8FZ/s800/cointoss_ig400.jpg", "comment_count": 0 }, { "title": "ninth wonder", "url": "https://cocktailvirgin.blogspot.com/2024/11/ninth-wonder.html", "published": "2024-11-15T08:00:00.048-05:00", "updated": "2024-11-15T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2014 }, "categories": [ "ancho reyes", "creme de cacao", "lime juice", "tequila" ], "ingredients": [ "3/4 oz Tequila (Arette Blanco)", "3/4 oz Ancho Reyes Chile Liqueur", "3/4 oz Crème de Cacao (Bols)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lime wheel.", "body_text": "3/4 oz Tequila (Arette Blanco)\n3/4 oz Ancho Reyes Chile Liqueur\n3/4 oz Crème de Cacao (Bols)\n3/4 oz Lime Juice\nShake with ice, strain into a coupe, and garnish with a lime wheel.\nTwo Fridays ago, I sought out a recipe to make on the\nBartendersChoice\napp and landed on the Ninth Wonder by Erick Castro at Polite Provisions in San Diego circa 2014. The Ancho Reyes-cacao combination here made me think of the first time I tried it in the\nBattle of Puebla\nin 2015 and last in the\nPaseo Bravo\n. Moreover, the tequila, cacao, and citrus combination and the number name also reminded me of Twentieth Century riffs like the\n21st Century\n. Once prepared, the Ninth Wonder gave forth a lime, dried fruit, and chocolate bouquet. Next, lime and caramelized roast notes on the sip jumped to vegetal, chocolate, and chili spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqrfmKmUPcaFXL2woDMN4fFn0GibGlCZ816YZWmknMStlFvBUkjC5ksh9haCu8S39vdHTC5BvW27xl-h0JZKFgSVC_9WethnPWrMzRKncR2kBgO3K53nkERaJIDiONQhz7XM8Rf5qvOvmH5do-S8tlTYZuJFjry5x9I45PQZir_6a6VWFc37sWW-gX26t/s320/ninthwonder_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqrfmKmUPcaFXL2woDMN4fFn0GibGlCZ816YZWmknMStlFvBUkjC5ksh9haCu8S39vdHTC5BvW27xl-h0JZKFgSVC_9WethnPWrMzRKncR2kBgO3K53nkERaJIDiONQhz7XM8Rf5qvOvmH5do-S8tlTYZuJFjry5x9I45PQZir_6a6VWFc37sWW-gX26t/s800/ninthwonder_ig400.jpg", "comment_count": 0 }, { "title": "the man who was marked for death", "url": "https://cocktailvirgin.blogspot.com/2024/11/the-man-who-was-marked-for-death.html", "published": "2024-11-16T08:00:00.039-05:00", "updated": "2024-11-17T11:16:56.025-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "ancho reyes", "bitters (Angostura)", "creme de cacao", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Mezcal (Banhez)", "3/4 oz Punt e Mes", "1/2 oz Ancho Reyes Chile Liqueur", "1/4 oz Crème de Cacao (Bols)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Mezcal (Banhez)\n3/4 oz Punt e Mes\n1/2 oz Ancho Reyes Chile Liqueur\n1/4 oz Crème de Cacao (Bols)\n1 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.\nTwo Saturdays ago, I was inspired by the previous night's\nNinth Wonder\nwith Ancho Reyes and crème de cacao to craft a new drink, and I took it in the direction of a stirred cocktail with Death & Co.'s\nTrue Romance\nthat pairs Ancho Reyes with Punt e Mes in mind. For a name, I dubbed this one The Man Who Was Marked For Death named after a chapter and character in Ernest Hemingway's\nA Moveable Feast\nbook. The end result began with a cinnamon, chili, and dark fruit bouquet. Next, a grape-driven sip flowed into vegetal, chili spice, chocolate, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMl4gaEEKhupCVKdY2T3uHxIuA9M52kkMWLeD6OWbaOXhSS6rpiy3ZWfHWRNKUa1SYv6nvS_e2BUhQGob_KjO37jEb7MX_nB5itMuSBhUwyNl5cPx7qykM74i6SdNfQ2WweyfV5k10JsSdVmVPFnZfqLOa2DYNd-MupP9-6gFmgLMqRKLK3Lm62Z5nb1vn/s320/themanwhowasmarkedfordeath_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMl4gaEEKhupCVKdY2T3uHxIuA9M52kkMWLeD6OWbaOXhSS6rpiy3ZWfHWRNKUa1SYv6nvS_e2BUhQGob_KjO37jEb7MX_nB5itMuSBhUwyNl5cPx7qykM74i6SdNfQ2WweyfV5k10JsSdVmVPFnZfqLOa2DYNd-MupP9-6gFmgLMqRKLK3Lm62Z5nb1vn/s800/themanwhowasmarkedfordeath_ig400.jpg", "comment_count": 0 }, { "title": "island time", "url": "https://cocktailvirgin.blogspot.com/2024/11/island-time.html", "published": "2024-11-17T08:00:00.042-05:00", "updated": "2024-11-17T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Courtney McKamey", "source": "Imbibe Magazine", "year": 2023 }, "categories": [ "campari", "creme de banane", "rum", "vermouth (sweet)" ], "ingredients": [ "1 oz Dark Rum (3/4 oz Coruba + 1/4 oz Planteray OFTD)", "1 oz Cocchi Sweet Vermouth", "1/2 oz Campari", "1/2 oz Giffard Crème de Banane (Tempus Fugit)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large cube, and garnish with a lime twist (orange twist).", "body_text": "1 oz Dark Rum (3/4 oz Coruba + 1/4 oz Planteray OFTD)\n1 oz Cocchi Sweet Vermouth\n1/2 oz Campari\n1/2 oz Giffard Crème de Banane (Tempus Fugit)\nStir with ice, strain into an old fashioned glass with a large cube, and garnish with a lime twist (orange twist).\nTwo Sundays ago, I decided to make the Island Time by Courtney McKamey at Weather Up in New York City that I found in a September 2023\nImbibe Magazine\narticle. Overall, it came across like a rum version of the\nBanana Boulevardier\nso I was game, and it was different from the other\nIsland Time\non the blog which is Sother Teague's cigar-inspired Daiquiri. Once prepared, this Island Time showcased orange and caramel aromas. Next, grape and caramelized fruit notes on the sip relaxed into funky dark rum and bitter banana and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgMTurrggENA_UjVjed5x2BL3JkkuELww3Bm8eJXoe5UTXvwsc41G9TPuObeTX_6Y7kXYl-eY2tlTURuY22C_p46rJgxaNeLUwNKs0JlnAoJcoICvf6QxHPEou38subUzMWzZdpB4EZh-T3oDK3S0R1yyDyR9cj6-7vqDWxLxyywwC8Lx6FIo5h3mqzH1/s320/islandtime_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgMTurrggENA_UjVjed5x2BL3JkkuELww3Bm8eJXoe5UTXvwsc41G9TPuObeTX_6Y7kXYl-eY2tlTURuY22C_p46rJgxaNeLUwNKs0JlnAoJcoICvf6QxHPEou38subUzMWzZdpB4EZh-T3oDK3S0R1yyDyR9cj6-7vqDWxLxyywwC8Lx6FIo5h3mqzH1/s800/islandtime_ig400.jpg", "comment_count": 0 }, { "title": "papa was a rodeo", "url": "https://cocktailvirgin.blogspot.com/2024/11/papa-was-rodeo.html", "published": "2024-11-18T08:00:00.048-05:00", "updated": "2024-11-18T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "cognac", "curacao", "cynar", "mezcal" ], "ingredients": [ "1 oz Mezcal (Banhez)", "1 oz Cognac (Courvoisier VS)", "1/2 oz Cynar", "1/2 oz Curaçao (Pierre Ferrand Dry)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 oz Mezcal (Banhez)\n1 oz Cognac (Courvoisier VS)\n1/2 oz Cynar\n1/2 oz Curaçao (Pierre Ferrand Dry)\n2 dash Peychaud's Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nAfter writing up the\nWater Line\n, I got inspired to riff on the Cynar-orange liqueur combination. I merged the idea with the mezcal-Cognac duo from the\n1910 Cocktail\nand included its choice of Peychaud's Bitters. For a name, I dubbed this one Papa Was a Rodeo that was had played on the Magnetic Fields Spotify that night (which I was listening to since a few songs from their \"69 Love Songs\" album are on one of the playlists at work). Once mixed, the Papa Was a Rodeo opened up with orange, caramel, vegetal, and smoke aromas. Next, the caramel orange notes continued on into the sip before Cognac, smoky agave, orange, herbal, and anise flavors took over on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtehVvexLsZGr94hkXqSKqd06gMyXJz-DmcBIKBxtqNDzLC6UJAxPOjI6IecektCHaFWpXZMFP8trAffu2IbslpMClyAF9rBsc13DH3VAs-9hLC8TnhtN4J1kyem20jDnSSRNgSusJWzxSLPC0Th5_qXkdtVtsxB31iKhryvnnDo3TA_Tp3x-kSvxN3HEW/s320/papawasarodeo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtehVvexLsZGr94hkXqSKqd06gMyXJz-DmcBIKBxtqNDzLC6UJAxPOjI6IecektCHaFWpXZMFP8trAffu2IbslpMClyAF9rBsc13DH3VAs-9hLC8TnhtN4J1kyem20jDnSSRNgSusJWzxSLPC0Th5_qXkdtVtsxB31iKhryvnnDo3TA_Tp3x-kSvxN3HEW/s800/papawasarodeo_ig400.jpg", "comment_count": 0 }, { "title": "big country", "url": "https://cocktailvirgin.blogspot.com/2024/11/big-country.html", "published": "2024-11-19T08:00:00.033-05:00", "updated": "2024-11-19T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Death & Co. Denver", "year": 2024 }, "categories": [ "bitters (other)", "mezcal", "tequila", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Rey Campero Mezcal (Banhez)", "3/4 oz Arette Reposado Tequila (Espolon)", "3/4 oz Carpano Antica Sweet Vermouth (Cocchi)", "3/4 oz Amaro Braulio", "1/2 dash Lavender Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "3/4 oz Rey Campero Mezcal (Banhez)\n3/4 oz Arette Reposado Tequila (Espolon)\n3/4 oz Carpano Antica Sweet Vermouth (Cocchi)\n3/4 oz Amaro Braulio\n1/2 dash Lavender Bitters (Scrappy's)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays prior, I returned to the online recipe flashcard set from Death & Co. Denver's Summer 2024 menu, and I landed on the Big Country that reminded me of the\nInside Job\nwith tequila, sweet vermouth, and Braulio as common ingredients. Once prepared, the Big Country gave forth an orange, smoke, vegetal, caramel, and pine bouquet. Next, grape and caramel notes on the sip transitioned into smoky agave, bitter herbal, and pine-lavender flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRs5XLueREXbRIEpymBUbH6xaRrM_jG4mnPzwFNJAc8kZLIKD4J8SCtnL6bkQ12wKUiVamlHQ-MkXiuICY8z6C1Yr2UvQTjU5QZ5KWM63daQwvu1cA7PTgTactTqbbQ1h3Bcj6BTINNDmxm8DqSkGJf25bjBBLAx5wzW_itBSK1WvQS4IMPzu_YJYqz9wR/s320/bigcountry_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRs5XLueREXbRIEpymBUbH6xaRrM_jG4mnPzwFNJAc8kZLIKD4J8SCtnL6bkQ12wKUiVamlHQ-MkXiuICY8z6C1Yr2UvQTjU5QZ5KWM63daQwvu1cA7PTgTactTqbbQ1h3Bcj6BTINNDmxm8DqSkGJf25bjBBLAx5wzW_itBSK1WvQS4IMPzu_YJYqz9wR/s800/bigcountry_ig400.jpg", "comment_count": 0 }, { "title": "six figure", "url": "https://cocktailvirgin.blogspot.com/2024/11/six-figure.html", "published": "2024-11-20T08:00:00.040-05:00", "updated": "2024-11-20T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Dan Greenbaum", "source": "Attaboy", "year": 2016 }, "categories": [ "bitters (orange)", "chartreuse (yellow)", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Mezcal (Banhez)", "1 1/4 oz Blanc Vermouth (Dolin)", "1/4 oz Yellow Chartreuse", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Mezcal (Banhez)\n1 1/4 oz Blanc Vermouth (Dolin)\n1/4 oz Yellow Chartreuse\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Wednesdays ago, I opened up the\nBartender's Choice\napp and landed on the Six Figure by Dan Greenbaum at Manhattan's Attaboy in 2016 as a possible answer to my nightcap dilemma. The combination reminded me of Sother Teague's\nDisco Ball\nminus the Green Chartreuse aspect and Alex Day's\nAlto California\nwith tequila and a touch of cinnamon instead of the mezcal. In the glass, the Six Figure presented a lemon, vegetal, and smoke bouquet to the nose. Next, white grape and a hint of honey on the sip set up smoky agave, herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pCAVAX25i6fo-2BQZ5Ub8B8OmRze4-0xvPhPvtzkC-ULiKBWm1ISXqqXqRFuHXIHvct24ySJ4TNnJ-i22f3nBLpZx6bPpJ2PCQ0kKkD_jSEa72j1Sc51lEi5rhfh9eEQAEuKo2EL7oZMY8RL2F9tOVMRn8Ud7gPzK09yC0tWx66YAD-bPgnu0JC3wpo5/s320/sixfigure_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pCAVAX25i6fo-2BQZ5Ub8B8OmRze4-0xvPhPvtzkC-ULiKBWm1ISXqqXqRFuHXIHvct24ySJ4TNnJ-i22f3nBLpZx6bPpJ2PCQ0kKkD_jSEa72j1Sc51lEi5rhfh9eEQAEuKo2EL7oZMY8RL2F9tOVMRn8Ud7gPzK09yC0tWx66YAD-bPgnu0JC3wpo5/s800/sixfigure_ig400.jpg", "comment_count": 0 }, { "title": "mina loy", "url": "https://cocktailvirgin.blogspot.com/2024/11/mina-loy.html", "published": "2024-11-21T08:00:00.049-05:00", "updated": "2024-11-21T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Park", "year": 2013 }, "categories": [ "amaro", "averna", "bitters (orange)", "mezcal", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Lunazul Blanco Tequila (Arette)", "1/2 oz Averna", "1/2 oz Amaro Montenegro", "1/2 oz Fidencio Mezcal (Banhez)", "1/2 oz Carpano Antica Sweet Vermouth (Cocchi)", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Lunazul Blanco Tequila (Arette)\n1/2 oz Averna\n1/2 oz Amaro Montenegro\n1/2 oz Fidencio Mezcal (Banhez)\n1/2 oz Carpano Antica Sweet Vermouth (Cocchi)\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Thursdays prior, I spotted the Mina Loy created at Park in Cambridge for the Spring 2013 menu via online recipe flashcards. Park was one of the sister restaurants to Russell House Tavern where I worked from 2013-2015, and we occasionally got requests for the Delgado off of that same menu. Mina was a British-born artist, poet, playright, and bohemian who penned the\nFeminist Manifesto\nback in 1914, briefly was married to the poet-boxer-Dadaist Arthur\nCravan\n, and designed lamps amongst many other accomplishments. Once stirred and strained, the Mina Loy communicated orange, smoke, and vegetal aromas to the senses. Next, grape and caramel on the sip fled to smoky agave, herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tE5IFo305e45pxcNrKPjRjdekanKKkhSI5yRre6ivVFbKJS9kd9THrNwtzTBbp0rTAXPb0pRvdW_rkOLGVsJXTljMGwJQ-BJZJLUzAshmIYQJjUikG5fHZOXbWI1hNirUO5uc_CsKQ654n2rXiO09uYuMmgnfM8LkocYgnWTRS_UIIDKljaTny0PcTj9/s320/minaloy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tE5IFo305e45pxcNrKPjRjdekanKKkhSI5yRre6ivVFbKJS9kd9THrNwtzTBbp0rTAXPb0pRvdW_rkOLGVsJXTljMGwJQ-BJZJLUzAshmIYQJjUikG5fHZOXbWI1hNirUO5uc_CsKQ654n2rXiO09uYuMmgnfM8LkocYgnWTRS_UIIDKljaTny0PcTj9/s800/minaloy_ig400.jpg", "comment_count": 0 }, { "title": "rocky mountain revolver", "url": "https://cocktailvirgin.blogspot.com/2024/11/rocky-mountain-revolver.html", "published": "2024-11-22T08:00:00.050-05:00", "updated": "2024-11-22T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Baldwin & Sons Trading Company", "year": 2016 }, "categories": [ "creme de peche", "pimento dram", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Punt e Mes", "1/4 oz Creme de Peche (Mathilde)", "3 dash Allspice (30 drop Hamilton's Allspice Dram)" ], "instructions": "Stir with ice and strain into a coupe.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Punt e Mes\n1/4 oz Creme de Peche (Mathilde)\n3 dash Allspice (30 drop Hamilton's Allspice Dram)\nStir with ice and strain into a coupe.\nTwo Fridays ago, I returned to the online recipe flashcard set for the Baldwin Bar in Woburn and spotted the Rocky Mountain Revolver. Despite the name, it had less to do with the neoclassic\nRevolver\nand more in common with Joy Richard's\nBourbon Belle\n. Perhaps the name is in reference to the Rocky Mountain Firearms company that makes beautiful historic recreations of old guns like 6-shot revolvers. The drink was served at the upstairs Baldwin & Sons Trading Company for their opening or very early menu in 2016. A menu photo on\nYelp\nthat year mentioned that it was made with a peach-infused Bourbon, but it seems that they make it now as Bourbon plus peach liqueur. In the glass, the Rocky Mountain Revolver offered up Bourbon, peach, and allspice aromas. Next, grape and orchard fruit on the sip took aim at Bourbon, bitter peach, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6X2p8OCM7PHCjaRgnhlkUuCPp8M-_mG5zC6K07DSTe6VYl3FYJhz7s406HPhKe7hmnLhWlAvj3HUvys_eQXKvR3dI77XsisQKRRq2fM91upTlYIN9kx7kdk-Kpckm73iHRrKWdXzJic68fsyC3xkgJBHB8IVktHy32ZnGP6cfwUtSEWxFV8Dz1XYoSb8Y/s320/rockymountainrevolver_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6X2p8OCM7PHCjaRgnhlkUuCPp8M-_mG5zC6K07DSTe6VYl3FYJhz7s406HPhKe7hmnLhWlAvj3HUvys_eQXKvR3dI77XsisQKRRq2fM91upTlYIN9kx7kdk-Kpckm73iHRrKWdXzJic68fsyC3xkgJBHB8IVktHy32ZnGP6cfwUtSEWxFV8Dz1XYoSb8Y/s800/rockymountainrevolver_ig400.jpg", "comment_count": 0 }, { "title": "jimmy graham", "url": "https://cocktailvirgin.blogspot.com/2024/11/jimmy-graham.html", "published": "2024-11-23T08:00:00.043-05:00", "updated": "2024-11-23T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sara Rosales", "source": "Lady Jaye", "year": 2015 }, "categories": [ "amer picon", "cynar", "sherry", "whiskey" ], "ingredients": [ "2 oz Irish Whiskey (Teeling Small Batch)", "1/2 oz Cynar", "1/2 oz Bigallet China-China (Torani Amer)", "1/4 oz Lustau Oloroso Sherry" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Irish Whiskey (Teeling Small Batch)\n1/2 oz Cynar\n1/2 oz Bigallet China-China (Torani Amer)\n1/4 oz Lustau Oloroso Sherry\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nAfter I entered my\nHell Haggerty\ninto the\nKindredCocktails\ndatabase, the Jimmy Graham popped up as a similar recipe. The drink was crafted in 2015 by Sara Rosales, Seattle bartender and owner of Lady Jaye, and since I enjoyed her\nWater Line\n, I gave this one a go. In the glass, the Jimmy Graham gave forth a lemon, caramel, and orange aroma. Next, caramel and grape notes swirled on the sip, and the swallow let loose whiskey, bitter herbal, orange, and nutty flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-VNwPdRiqxHg6SrOTnXO2LJ9tDDESvVy1D8LuTO7sFM7FWNf2-cB2orHARviHyVNxgS2iSRhirj9PdCVaKLv6RQnOlKo1bgXG22pE8UaujJKkzbivdholqzUlUtG_XO7TjT6_7pFpz_8fTrLkWR6AdeWEIWzPVNz7gSeJdObz0b3NS79t7kWTCg1BfTU/s320/jimmygraham_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-VNwPdRiqxHg6SrOTnXO2LJ9tDDESvVy1D8LuTO7sFM7FWNf2-cB2orHARviHyVNxgS2iSRhirj9PdCVaKLv6RQnOlKo1bgXG22pE8UaujJKkzbivdholqzUlUtG_XO7TjT6_7pFpz_8fTrLkWR6AdeWEIWzPVNz7gSeJdObz0b3NS79t7kWTCg1BfTU/s800/jimmygraham_ig400.jpg", "comment_count": 0 }, { "title": "marksman", "url": "https://cocktailvirgin.blogspot.com/2024/11/marksman.html", "published": "2024-11-24T08:00:00.030-05:00", "updated": "2024-11-24T08:00:00.223-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Sean Earley", "source": "Ward 8", "year": 2015 }, "categories": [ "becherovka", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Becherovka", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice, strain into an old fashioned glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Becherovka\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\nShake with ice, strain into an old fashioned glass, and garnish with a lemon twist.\nTwo Sundays ago, I landed on the Marksman from Ward 8 in Boston, and I soon was able to identify it in a 2015\nBevSpot\narticle and video that attributed it to bartender Sean Earley. It was less like Craigie on Main's\nMarksman\nand more like a Bourbon-laden version of Eastern Standard's\nMetamorphosis\n. In the glass, the Marksman took aim at the nose with lemon, Bourbon, and clove aromas. Next, a lemon and honey sip shot forth at Bourbon, cinnamon, clove, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhR3FZ8CtJgWGJPQoaQ4_Ah_jGg0BCTMRetgQWGwtRROEjTtSZnjR-vhDE22Lm3YSURJzjYk1ymfMW6n_aNjLjVr7z4ug0eqjWIKCQ8LHbMeUtTTyXRK_Rl1IJVXcBpYXCmhiM_nPtAgfm9hRELd3KazPRswzIw7WX4A59qoOz4b9DWaAoNVa3hdpvpwQ/s320/marksman_ward8_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhR3FZ8CtJgWGJPQoaQ4_Ah_jGg0BCTMRetgQWGwtRROEjTtSZnjR-vhDE22Lm3YSURJzjYk1ymfMW6n_aNjLjVr7z4ug0eqjWIKCQ8LHbMeUtTTyXRK_Rl1IJVXcBpYXCmhiM_nPtAgfm9hRELd3KazPRswzIw7WX4A59qoOz4b9DWaAoNVa3hdpvpwQ/s800/marksman_ward8_ig400.jpg", "comment_count": 0 }, { "title": "slow dance", "url": "https://cocktailvirgin.blogspot.com/2024/11/slow-dance.html", "published": "2024-11-25T08:00:00.033-05:00", "updated": "2024-11-25T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jason Kilgore", "source": "Dear Irving", "year": 2023 }, "categories": [ "averna", "becherovka", "creme de banane", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Elijah Craig Bourbon (Old Grand-Dad Bonded)", "1/2 oz Becherovka", "1/4 oz Averna", "1/4 oz Giffard Crème de Banane (Tempus Fugit)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Elijah Craig Bourbon (Old Grand-Dad Bonded)\n1/2 oz Becherovka\n1/4 oz Averna\n1/4 oz Giffard Crème de Banane (Tempus Fugit)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTo continue on with the Becherovka theme, I next selected the Slow Dance from Dutch Kills' Fall menu via online recipe flashcards that attributed the drink to Jason Kilgore at Dear Irving in 2023. Once assembled, the Slow Dance waltzed to the nose with orange, caramel, and fruity aromas. Next, a caramel-tinged sip led into Bourbon, caramelized banana, clove, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6kEjKZDrlze3kPyWgSjJdkKU1zXq2MRPO0nfi4b_nF3Qowg4SFGWj0cRgLNEnyLegVNnDgjc7jPgvvuZfiMlPKOz4pJnSFfM6j6rcDS4V2xcFcuOJWhZ737v3kPkcLNFi9W2MNeckeWDxbc3YcuGlq5t13WAym1pkqKW95RFokfmD5glcMoJeJZ0d8XQ/s320/slowdance_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6kEjKZDrlze3kPyWgSjJdkKU1zXq2MRPO0nfi4b_nF3Qowg4SFGWj0cRgLNEnyLegVNnDgjc7jPgvvuZfiMlPKOz4pJnSFfM6j6rcDS4V2xcFcuOJWhZ737v3kPkcLNFi9W2MNeckeWDxbc3YcuGlq5t13WAym1pkqKW95RFokfmD5glcMoJeJZ0d8XQ/s800/slowdance_ig400.jpg", "comment_count": 0 }, { "title": "stregasaurus", "url": "https://cocktailvirgin.blogspot.com/2024/11/stregasaurus.html", "published": "2024-11-26T08:00:00.037-05:00", "updated": "2024-11-26T08:00:00.224-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brien Hendershott", "source": "Community Cocktails", "year": 2020 }, "categories": [ "fernet-branca", "lillet", "lime juice", "simple syrup", "strega" ], "ingredients": [ "1 oz Cocchi Americano", "1/2 oz Strega", "1/2 oz Fernet Branca", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 oz Cocchi Americano\n1/2 oz Strega\n1/2 oz Fernet Branca\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Tuesdays prior, I returned to the 2020\nCommunity Cocktails\nbook of Seattle recipes and selected the dinosaur-liqueur pun Stregasaurus by Brien Hendershott at the Smith. I had tried Strega and Fernet together before in the\nBroken English\nand I loved the name, so I gave this one a go. In the glass, the Stregasaurus clambered to the nose with a minty, star anise, and lime bouquet. Next, lime and pear notes on the sip evolved into herbal and minty flavors on the swallow. Overall, the citrus, sugar, Strega, and Cocchi Americano worked well to soften the Fernet here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSbwkBm5qlcsxespPBn5LRrg_8KIZ1fiZ8FH9b0zSt4fQ_4kqqU6XPLDtT4P0Pw3-XER0uPMIQdtvcmPfHk4bzBmcBiU3-ZrVTmlpFnSby0ng8rM1StIbyfc7AwfdIGaNsfHL6cGiwuhIVvx2eSvsxq6XBc2eppSULOkbiPg0HUVRfpzFs10W1DVVTSoZ/s320/stregasaurus_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSbwkBm5qlcsxespPBn5LRrg_8KIZ1fiZ8FH9b0zSt4fQ_4kqqU6XPLDtT4P0Pw3-XER0uPMIQdtvcmPfHk4bzBmcBiU3-ZrVTmlpFnSby0ng8rM1StIbyfc7AwfdIGaNsfHL6cGiwuhIVvx2eSvsxq6XBc2eppSULOkbiPg0HUVRfpzFs10W1DVVTSoZ/s800/stregasaurus_ig400.jpg", "comment_count": 0 }, { "title": "tio amargo", "url": "https://cocktailvirgin.blogspot.com/2024/11/tio-amargo.html", "published": "2024-11-27T08:00:00.031-05:00", "updated": "2024-11-27T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Livery", "year": 2021 }, "categories": [ "amaro", "bitters (mole)", "bitters (orange)", "cynar", "rum" ], "ingredients": [ "2 oz El Dorado 5 Year Rum (Hamilton's 86° Demerara River)", "1/2 oz Cynar", "1/2 oz Amaro Montenegro", "2 dash Fee's Chocolate Bitters (Angostura Cocoa)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "2 oz El Dorado 5 Year Rum (Hamilton's 86° Demerara River)\n1/2 oz Cynar\n1/2 oz Amaro Montenegro\n2 dash Fee's Chocolate Bitters (Angostura Cocoa)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Wednesday ago, I was perusing online recipe flashcards when I found a set from Livery in Indianapolis and latched on to the Tio Amargo for their Fall 2021 menu. The combination of Cynar and Montenegro was one that worked in drinks like the\nItalian Buck\nand the\nJook Sing\n, so I was curious to try it here especially with how well Cynar pairs with flavorful rums. Once assembled, the Tio Amargo opened up with a caramel, funky herbal, woody, and tangerine bouquet. Next, caramel on the sip helped deliver dark rum, cherry, herbal, chocolate, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqibkF-nHGt6Hs6UCW2pov3yvhIsFwR2HhfItefHV-kRWnpOsxwedS2AgjFOKyEwd5iiZtDnR1_zvlF2m4Ank2SvLBjKvfKfWdnVkPMewzXydG062M_26y1SvyZJRNUSZjraidtrsqtbVZ7VzcWop9FBzQ1snrPouC1MW4LWc6GqOGdx4__autAIGZYFQY/s320/tioamargo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqibkF-nHGt6Hs6UCW2pov3yvhIsFwR2HhfItefHV-kRWnpOsxwedS2AgjFOKyEwd5iiZtDnR1_zvlF2m4Ank2SvLBjKvfKfWdnVkPMewzXydG062M_26y1SvyZJRNUSZjraidtrsqtbVZ7VzcWop9FBzQ1snrPouC1MW4LWc6GqOGdx4__autAIGZYFQY/s800/tioamargo_ig400.jpg", "comment_count": 0 }, { "title": "walk with elias", "url": "https://cocktailvirgin.blogspot.com/2024/11/walk-with-elias.html", "published": "2024-11-28T08:00:00.039-05:00", "updated": "2024-11-28T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jesse Cyr", "source": "Foreign National", "year": 2020 }, "categories": [ "amaretto", "pimento dram", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolon)", "1 oz Oloroso Sherry (Lustau)", "1/2 oz Amaretto (Luxardo)", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": "Stir with ice, strain into a Nick & Nora, and garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila (Espolon)\n1 oz Oloroso Sherry (Lustau)\n1/2 oz Amaretto (Luxardo)\n1/4 oz Allspice Dram (Hamilton's)\nStir with ice, strain into a Nick & Nora, and garnish with a lemon twist.\nTwo Thursdays ago, I ventured back to the 2020\nCommunity Cocktails\nbook and landed on the Walk with Elias by Jesse Cyr at Foreign National in Seattle that reminded me of an añejo tequila and Frangelico drink I had at the Casa Noble distillery in 2019. The drink was perhaps named an album by WWE professional wrestler Jeffrey Sciullo (known as Elias in the ring) released in 2018. In the glass, the Walk with Elias sauntered up to the nose with a lemon, almond, allspice, and floral aroma. Next, a grape-driven sip led into agave, nutty, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorb_8PsqBde7huGRjmEZCMsbfhpS3UwpAzI7Kmjbss6JXVCe-fHX6kZAB9b0CwVAIhLe_k3tu2P1582EUMLwNK9WpwDs8DWea3IGYTgrc-vTFi4CxXaW63_4DF1c9TbkizCL9knK4F5XAYkZZXOSB8i-lJqo9FIZEsabvQkNVz1hyEozEeyLLKf-Up6q3/s320/walkwithelias_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorb_8PsqBde7huGRjmEZCMsbfhpS3UwpAzI7Kmjbss6JXVCe-fHX6kZAB9b0CwVAIhLe_k3tu2P1582EUMLwNK9WpwDs8DWea3IGYTgrc-vTFi4CxXaW63_4DF1c9TbkizCL9knK4F5XAYkZZXOSB8i-lJqo9FIZEsabvQkNVz1hyEozEeyLLKf-Up6q3/s800/walkwithelias_ig400.jpg", "comment_count": 0 }, { "title": "oliver lewis", "url": "https://cocktailvirgin.blogspot.com/2024/11/oliver-lewis.html", "published": "2024-11-29T08:00:00.043-05:00", "updated": "2024-11-29T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Robert Freeman", "source": "Sidecar", "year": 2018 }, "categories": [ "amaro", "bitters (orange)", "bitters (Peychaud's)", "honey", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Woodford Bourbon (Old Grand-Dad Bonded)", "1/2 oz Amaro Lucano", "1/4 oz Amaro Meletti", "1/4 oz Honey Syrup", "1 dash Fee's Orange Bitters (Angostura Orange)", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Woodford Bourbon (Old Grand-Dad Bonded)\n1/2 oz Amaro Lucano\n1/4 oz Amaro Meletti\n1/4 oz Honey Syrup\n1 dash Fee's Orange Bitters (Angostura Orange)\n1 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Fridays ago, I found an online recipe flashcard set from Sidecar in Jacksonville, Florida, and I was drawn in by the Oliver Lewis. The drink was crafted by bartender Robert Freeman and was named after the winner of the very first Kentucky Derby back in 1875. I was able to glean the backstory from an\nInstagram\npost along with a mention of it dating back on the bar's\nFacebook\nto 2018. Overall, the combination reminded me of\nThe Rutherford\nwith Nardini and Benedictine instead of the Oliver Lewis' Lucano and honey, so I was curious to try it out. Once built, the Oliver Lewis raced to the nose with orange, caramel, and floral aromas. Next, caramel and honey notes galloped to Bourbon, violet, herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaO1V69y7HlNgZCQgzqwH7JGcThvq7e0Ocmnxb-bmM4jpT7L2543q0hnGfOaxmgiJIBCWRAiTqyR_MvarTDIhEz1izsDze4SzYy_H-qL0T1PG0yhabGIOyEYyIfXg-uKksVyL0ebhAKRT1sUsWVm-zZ12BrRABShz4l4zSnJ_8__QEeR_I1vdpbQF6aRNy/s320/oliverlewis_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaO1V69y7HlNgZCQgzqwH7JGcThvq7e0Ocmnxb-bmM4jpT7L2543q0hnGfOaxmgiJIBCWRAiTqyR_MvarTDIhEz1izsDze4SzYy_H-qL0T1PG0yhabGIOyEYyIfXg-uKksVyL0ebhAKRT1sUsWVm-zZ12BrRABShz4l4zSnJ_8__QEeR_I1vdpbQF6aRNy/s800/oliverlewis_ig400.jpg", "comment_count": 0 }, { "title": "colonel plug", "url": "https://cocktailvirgin.blogspot.com/2024/11/colonel-plug.html", "published": "2024-11-30T08:00:00.056-05:00", "updated": "2024-11-30T08:00:00.123-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (mole)", "passion fruit syrup", "pimento dram", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)", "1/4 oz Passion Fruit Syrup", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)\n1/4 oz Passion Fruit Syrup\n2 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I posted my entry into the Elijah Craig Old Fashioned competition. I was inspired by my\nCave-in-Rock\ntropical Bourbon drink and my\nPickwick Club\npineapple rum Old Fashioned. For the question of what was the inspiration or thought process behind creating my cocktail, I answered, \"The vanilla, spice including allspice, and orange-like sweet fruit notes that I find in Elijah Craig Small Batch Bourbon sent me thinking in a tropical or Tiki direction instead of the more classic recipes like Manhattans I find myself using it in. Don's Spices #2 (equal parts vanilla and allspice liqueur) was one of Donn the Beachcomber's favorite tricks, and the duo parallels those barrel notes in the Bourbon from the oak stave air-aging and barrel-charring processes. The fruitier notes from most likely the yeast strain in the fermentation got my mind on passion fruit to round things out. And finally, chocolate molé bitters gave the combination some more depth and toned down the brightness of the modifiers a touch.\"\nAnother question asked was how does this cocktail reflect my skills, creativity, traits, values, and/or experiences as a bartender, and I replied, \"I have an interest in history and classic cocktails through professional bartending, book and blog writing, reading dozens of books each year, and home mixology. And here, I was able to tap into my love of Tiki and tropical drinks which is a less serious side project compared to classic and modern cocktail Renaissance recipes. The drink creation process for this one utilized a lot of the tricks I have learned from mentors like tasting the spirit neat to gain inspiration, thinking of flavors and modules that can be swapped to maintain balance, and the like. While at the menu-less speakeasy Drink, I took a request for Bourbon and vanilla and used a similar mindset to craft a juice-driven tropical drink on the fly. With my love of history, I dubbed it Cave-In-Rock after a hiding place of Ohio River pirates. I used the same thinking here that Bourbon has more to do with that sort of water travel down rivers than exotic islands in the seas. Therefore, I named this drink after a famous river pirate back in the day, Colonel Plug.\"\nIn the glass, the Colonel Plug donated an orange, floral, and vanilla bouquet to the nose. Next, melon and orange notes on the sip sailed into Bourbon, allspice, passion fruit, and vanilla flavors on the swallow with a chocolate finish. Overall, it was a touch brighter than I would have liked, but I was limited in ingredient number and did not go with the addition of a dark rum to provide depth (as well as to not distract from the Bourbon brand as the sponsor and highlight of it all).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI_bpHIaGhAyRCQSpnJPFEp_0hR5dZCKZVyiA8k2-jze-1Epquvi2EslDVSF3HMJ_3i-WhnviaZY9IZH860jy5AVDskBxE1Z517ShB__31zMAfr_7fjHqWm2Ewo0RiMr4BCbch1-IT1GMoTyg3Yd5RLxQKqS2ICRo8qHeQxibyNxQ1roXWTTyZw26FaTB/s320/colonelplug_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI_bpHIaGhAyRCQSpnJPFEp_0hR5dZCKZVyiA8k2-jze-1Epquvi2EslDVSF3HMJ_3i-WhnviaZY9IZH860jy5AVDskBxE1Z517ShB__31zMAfr_7fjHqWm2Ewo0RiMr4BCbch1-IT1GMoTyg3Yd5RLxQKqS2ICRo8qHeQxibyNxQ1roXWTTyZw26FaTB/s800/colonelplug_ig400.jpg", "comment_count": 0 }, { "title": "third time's the charm", "url": "https://cocktailvirgin.blogspot.com/2024/12/third-times-charm.html", "published": "2024-12-01T08:00:00.049-05:00", "updated": "2024-12-01T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Old Pal", "year": 2023 }, "categories": [ "ancho reyes", "bitters (mole)", "curacao", "lemon juice", "rum" ], "ingredients": [ "1 oz Blackwell Rum (Coruba)", "1/2 oz Planteray Dark Rum", "1/2 oz Clement Creole Shrubb (Pierre Ferrand Dry Curaçao)", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Lemon Juice", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 oz Blackwell Rum (Coruba)\n1/2 oz Planteray Dark Rum\n1/2 oz Clement Creole Shrubb (Pierre Ferrand Dry Curaçao)\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Lemon Juice\n2 dash Chocolate Bitters (Bittermens)\nShake with ice and strain into a coupe.\nTwo Sundays ago, I returned to the same online recipe flashcard sets from the Old Pal in Athens, Georgia, that I found the\nMonkey Wrench\n. The drink that I became curious about was the Third Time's The Charm from their Fall 2023 menu. Overall, it seemed like an interesting riff, but of what? A spicy\nCable Car\nor perhaps the\nRoyal Bermuda Yacht Club\n? One of my\nInstagram\nfriends even suggested a chili variation on the\nPeriodista\n. Once prepared, the Third Time's the Charm offered up caramel, orange, and roast pepper aromas. Next, lemon, orange, and caramel notes on the sip gave way to dark funky rum, orange, and pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCxNvYJ0Y9qSfGtFAJpuEoJ9YsuwJQ9o01Iry73zDL2IO4XU0gc5OZrwXlzVLkF-VBzdZ4clb691RtKuD1QAihG3X3lkYiOhEhLWSIiXXGi-l9WCHWBUBioFXGhCstYrwdGzq5vRx3BD1oVBYj7VzdT1W3zDXsAQYc1-lJCF8IKwqUgIc61bY-TI5w304/s320/thirdtimescharm_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCxNvYJ0Y9qSfGtFAJpuEoJ9YsuwJQ9o01Iry73zDL2IO4XU0gc5OZrwXlzVLkF-VBzdZ4clb691RtKuD1QAihG3X3lkYiOhEhLWSIiXXGi-l9WCHWBUBioFXGhCstYrwdGzq5vRx3BD1oVBYj7VzdT1W3zDXsAQYc1-lJCF8IKwqUgIc61bY-TI5w304/s800/thirdtimescharm_ig400.jpg", "comment_count": 0 }, { "title": "hero's death", "url": "https://cocktailvirgin.blogspot.com/2024/12/heros-death.html", "published": "2024-12-02T08:00:00.028-05:00", "updated": "2024-12-02T08:00:00.236-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Death & Co. Denver", "year": 2024 }, "categories": [ "creme de banane", "scotch", "sherry", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Highland Park 12 Year Scotch (1/2 oz Highland Park Cask Strength + 1/4 oz Water)", "3/4 oz Russell's Reserve 10 Year Bourbon (Old Grand-Dad Bonded)", "1/4 oz Tempus Fugit Banana Liqueur", "1 tsp Pedro Ximenez Sherry (El Maestro Sierra)", "1/2 tsp Cinnamon Syrup" ], "instructions": "Stir with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.", "body_text": "3/4 oz Highland Park 12 Year Scotch (1/2 oz Highland Park Cask Strength + 1/4 oz Water)\n3/4 oz Russell's Reserve 10 Year Bourbon (Old Grand-Dad Bonded)\n1/4 oz Tempus Fugit Banana Liqueur\n1 tsp Pedro Ximenez Sherry (El Maestro Sierra)\n1/2 tsp Cinnamon Syrup\nStir with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.\nTwo Mondays prior, I ventured back to the online recipe flashcards for Death & Co. Denver and landed on the Scotch-Bourbon stirred drink called the Hero's Death from their Summer 2024 menu. The structure reminded me of Al Sotack's\nSome Weird Sin\nat the New York City branch of Death & Co. with the split base plus Pedro Ximenez and cinnamon syrup accents. In the glass, the Hero's Death welcomed the nose with orange, dark fruit, hint of smoke, and cinnamon aromas. Next, a fruity grape sip ascended to Scotch, raisin, caramelized banana, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizancNjP8HEupQ1bIrGrnlI_BXBGYum4jjjWSJh5BO36g0yCcnTTXNOTedW-7voCImwFPoKFAWzy8vEawxGEXOfkALqT6v_5HhvCVn01u8MTL57ZhZJj0hQU48QBn6AduSLH54-3__ZtKFcVqIxSyJ5xmmw7bWaCzl8yGJZEy0lwnH80LO7tKIPw7AlWAM/s320/herosdeath_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizancNjP8HEupQ1bIrGrnlI_BXBGYum4jjjWSJh5BO36g0yCcnTTXNOTedW-7voCImwFPoKFAWzy8vEawxGEXOfkALqT6v_5HhvCVn01u8MTL57ZhZJj0hQU48QBn6AduSLH54-3__ZtKFcVqIxSyJ5xmmw7bWaCzl8yGJZEy0lwnH80LO7tKIPw7AlWAM/s800/herosdeath_ig400.jpg", "comment_count": 0 }, { "title": "the fountain", "url": "https://cocktailvirgin.blogspot.com/2024/12/the-fountain.html", "published": "2024-12-03T08:00:00.043-05:00", "updated": "2024-12-03T08:00:00.126-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Chad Heuge", "source": "Longman & Eagle", "year": 2015 }, "categories": [ "amaro", "bitters (aromatic)", "cherry brandy", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old-Grand Dad 114° Bourbon", "3/4 oz Zucca (Sfumato)", "1/4 oz Cherry Heering", "1 dash Dram Black Bitters or other Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Old-Grand Dad 114° Bourbon\n3/4 oz Zucca (Sfumato)\n1/4 oz Cherry Heering\n1 dash Dram Black Bitters or other Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTuesdays two weeks ago, I was perusing the\nKindredCocktails\ndatabase when I came across the Fountain by Chad Heuge. Chad created the drink at Longman & Eagle in Chicago, and the recipe was published by\nVanity Fair\nin a 2015 article on Father's Day drinks. Intriguingly, he described his Father's Day-inspired Manhattan riff as \"an homage to history, progression, and regression.\" I had previously had Cherry Heering and Zucca in Sahil Mehta's\nEstocada\nwith mezcal and lime juice, so I was curious to see how it would do in a Bourbon Old Fashioned or Black Manhattan format. In the glass, the Fountain cascaded to the nose with lemon, roast, and cherry aromas. Next, a dark cherry- and roast-driven sip flowed into Bourbon, bitter herbal, and red fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXX7N_vtt_Ys99CXegpD2s43XifO8HJ4pZp_Kqq0pC3SIxYntOcSYiAfT0NXBSDzlsJyI_ZG5QDKAfAYH79-CmlGMcSFGGon1ajeqlCxq0vIaZ0NBt15TX-jL9-cob1KdeuIJ8B-opboJHqJeVUYQ-xYeA-FYl3yENsnJB6TzzrEhpHfc_tJuXjEc_8F8/s320/thefountain_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXX7N_vtt_Ys99CXegpD2s43XifO8HJ4pZp_Kqq0pC3SIxYntOcSYiAfT0NXBSDzlsJyI_ZG5QDKAfAYH79-CmlGMcSFGGon1ajeqlCxq0vIaZ0NBt15TX-jL9-cob1KdeuIJ8B-opboJHqJeVUYQ-xYeA-FYl3yENsnJB6TzzrEhpHfc_tJuXjEc_8F8/s800/thefountain_ig400.jpg", "comment_count": 0 }, { "title": "pipe dreams", "url": "https://cocktailvirgin.blogspot.com/2024/12/pipe-dreams.html", "published": "2024-12-04T08:00:00.089-05:00", "updated": "2024-12-04T08:00:00.121-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Pat Panageas", "source": "Parla", "year": null }, "categories": [ "bitters (other)", "gin", "honey", "strega", "suze" ], "ingredients": [ "2 oz Gin (Beefeater)", "1/2 oz Strega", "1/2 oz Suze", "1/8 oz Honey Syrup", "1 dash Peach Bitters (Fee's)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Gin (Beefeater)\n1/2 oz Strega\n1/2 oz Suze\n1/8 oz Honey Syrup\n1 dash Peach Bitters (Fee's)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I had noted a recipe from Parla in Boston that was a curious stirred gin drink called the Pipe Dreams that I found in an online set of recipe flashcards and later confirmed on the bar's\nInstagram\n. The drink was crafted by Pat Panageas (as described on their social media) as part of the Dungeon Master list of twenty drinks. The idea is that imbibers roll a 20-sided die to pick a drink and slowly work their way through the list to make it to the next level. The Pipe Dreams reminded me of the original 1920s Yellow Cocktail of gin, Yellow Chartreuse, and Suze (later adapted to include lemon juice) especially considering how close Yellow Chartreuse and Strega are as shown by the history of\nThe Eulogy\n. Once prepared, the Pipe Dreams flowed out to the nose with lemon, gentian herbal, and floral aromas. Next, a honey-laden sip opened up into gin, bright, earthy, and pine flavors on the swallow with a honey-peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXKiYKizDLhW27It_VTP9dvxulTW96VVXiG3cPOwJoou0_awXl10prCek5DdesZ-uWJj_U4WVPp9JomfI8UPOWIOVFc8tQfXmzLrpKEWOlufQcSrUxL2d5zwRiyk2oLtoYb_nyqejYqq0prEwbAcNTSk54Jo-BACDLkmmxdSWl8VzWNIhk_6QUsbrFg0j/s320/pipedreams_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXKiYKizDLhW27It_VTP9dvxulTW96VVXiG3cPOwJoou0_awXl10prCek5DdesZ-uWJj_U4WVPp9JomfI8UPOWIOVFc8tQfXmzLrpKEWOlufQcSrUxL2d5zwRiyk2oLtoYb_nyqejYqq0prEwbAcNTSk54Jo-BACDLkmmxdSWl8VzWNIhk_6QUsbrFg0j/s800/pipedreams_ig400.jpg", "comment_count": 0 }, { "title": "le tour", "url": "https://cocktailvirgin.blogspot.com/2024/12/le-tour.html", "published": "2024-12-05T08:00:00.051-05:00", "updated": "2024-12-05T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jacob Grier and Brett Adams", "source": "Raising the Bar", "year": null }, "categories": [ "chartreuse (green)", "cognac", "st. germain", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Cognac (Courvoisier VS)", "3/4 oz Dry Vermouth (Noilly Prat)", "1/2 oz Elderflower Liqueur (St. Elder)", "1 tsp Green Chartreuse" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Cognac (Courvoisier VS)\n3/4 oz Dry Vermouth (Noilly Prat)\n1/2 oz Elderflower Liqueur (St. Elder)\n1 tsp Green Chartreuse\nStir with ice and strain into a coupe glass.\nTwo Thursdays ago, I opened up Jacob Grier and Brett Adams'\nRaising the Bar\nbook and spotted the Le Tour as their attempt at a floral Cognac Manhattan. The idea reminded me of the\nFleur Carré\nthat I created on the fly at Drink as my attempt at fulfilling a floral De La Louisiane request. Moreover, the elderflower-Chartreuse duo made me think of this as a Cognac and dry vermouth version of the gin and lime juice Gypsy from Bourbon & Branch (that I need to make and write up here soon after mixing lots of them when it was on the menu at Our Fathers gin bar) or of the gin and Lillet\nAlbert Mathieu\n. Once prepared, the Le Tour propagated a floral aroma along with Cognac's richness to the nose. Next, pear and white grape notes on the sip transition into Cognac, floral, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBN8AyR3uqIA171Azy2FrUbrAw1bPbpBRjv4S1byNXnDI8GitN2NgFyWGohuJd426UBUOydWw28MtCwIeaigmPQhMCCxVzlYxyX23mWmqfZ1LhH7lC16XZ9iJShJBTJOzKzn0uwH-XnGk-uS_Yw3fbAoMStbjmt7TKSjCaIfKcLG5XN2oHlHj4xvOhe1w/s320/letour_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBN8AyR3uqIA171Azy2FrUbrAw1bPbpBRjv4S1byNXnDI8GitN2NgFyWGohuJd426UBUOydWw28MtCwIeaigmPQhMCCxVzlYxyX23mWmqfZ1LhH7lC16XZ9iJShJBTJOzKzn0uwH-XnGk-uS_Yw3fbAoMStbjmt7TKSjCaIfKcLG5XN2oHlHj4xvOhe1w/s800/letour_ig400.jpg", "comment_count": 0 }, { "title": "night train", "url": "https://cocktailvirgin.blogspot.com/2024/12/night-train.html", "published": "2024-12-06T08:00:00.039-05:00", "updated": "2024-12-06T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Garrett Flanagan", "source": "Pebble Bar", "year": 2022 }, "categories": [ "amaro", "bitters (Angostura)", "cynar", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Overproof Bourbon (Old Grand-Dad Bonded)", "1/2 oz Cynar", "1/2 oz Amaro Ciociaro", "1 dash Amargo Vallet or sub Angostura Bitters (Angostura)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "2 oz Overproof Bourbon (Old Grand-Dad Bonded)\n1/2 oz Cynar\n1/2 oz Amaro Ciociaro\n1 dash Amargo Vallet or sub Angostura Bitters (Angostura)\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nTwo Fridays prior, I spotted a drink in\nImbibe Magazine\nfrom back in 2022 called the Night Train. The recipe was created by Garrett Flanagan at Pebble Bar in New York City as a Manhattan-Boulevardier hybrid. Since the Cynar-Ciociaro combination worked so well in the\nTwo Gents\nthat it inspired me to craft the Smith & Cross Daiquiri riff\nSaucy Minion\n, I was game to try this one out. In the glass, the Night Train showcased an orange, Bourbon, and caramel aroma. Next, a caramel and orange sip progressed into Bourbon, vegetal herbal, orange peels and pith, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjwVSQZ8WnJL3rQPKtPawlznc3hRAbanxp2vznXlaZmn2of8mir9cEMZfM1ElSLO8_BVpo9tIkHoveRANKamP7Qrb3NXt1XWDM2srJsq-BLuD892_FNuNzzGO2AZFnmeyKowpNCfs2RqhK054CSxhXZfnllk-Lr0zZR2OHzCnRDuS1msOnIA7L71ry5rP/s320/nighttrain_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjwVSQZ8WnJL3rQPKtPawlznc3hRAbanxp2vznXlaZmn2of8mir9cEMZfM1ElSLO8_BVpo9tIkHoveRANKamP7Qrb3NXt1XWDM2srJsq-BLuD892_FNuNzzGO2AZFnmeyKowpNCfs2RqhK054CSxhXZfnllk-Lr0zZR2OHzCnRDuS1msOnIA7L71ry5rP/s800/nighttrain_ig400.jpg", "comment_count": 0 }, { "title": "gold drop", "url": "https://cocktailvirgin.blogspot.com/2024/12/gold-drop.html", "published": "2024-12-07T08:00:00.036-05:00", "updated": "2024-12-07T08:00:00.231-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": null, "source": "Idlewild", "year": null }, "categories": [ "cynar", "honey", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Evan Williams Bonded)", "1 oz Cynar", "3/4 oz Honey Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a rocks glass rinsed with orange blossom water.", "body_text": "1 oz Bourbon (Evan Williams Bonded)\n1 oz Cynar\n3/4 oz Honey Syrup\n3/4 oz Lemon Juice\nShake with ice and strain into a rocks glass rinsed with orange blossom water.\nTwo Saturdays ago, I was perusing the online recipe collection for the menuless speakeasy Idlewild in Charlotte, North Carolina, when I spotted the Gold Drop. The drink had the same spirit, Cynar, honey, and lemon idea as the\nMichigander\nbut with Bourbon instead of apple brandy. With Bourbon, it reminded me of embittered Gold Rush riffs like the\nRose Gold\nwith Campari,\nGolden Ticket\nwith Montenegro,\nWithout a Trace\nwith Nonino, and\nPull up to the Bumper\nwith Abano. Once prepared, the Gold Drop proffered orange blossom water and caramel-vegetal aromas. Next, honey, lemon, and caramel notes on the sip opened up into Bourbon, vegetal, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1s6c6WoKV5ebby43WIAd_wm_Ca26EfolOT_dn0sehEU2kVX25qRIVEoFeMHFKb-NXJsW82sVf8SaGZgbg4TeK99TzCmlsFu5S-3N_ToKXDRMe1QEUjtS2K6-0501_iSpVi2nWWKLn4akAuRnU9EOjup_bEG5h6F3UwWJz4d_KZLARpqK_QoWlvv51bQw/s320/golddrop_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1s6c6WoKV5ebby43WIAd_wm_Ca26EfolOT_dn0sehEU2kVX25qRIVEoFeMHFKb-NXJsW82sVf8SaGZgbg4TeK99TzCmlsFu5S-3N_ToKXDRMe1QEUjtS2K6-0501_iSpVi2nWWKLn4akAuRnU9EOjup_bEG5h6F3UwWJz4d_KZLARpqK_QoWlvv51bQw/s800/golddrop_ig400.jpg", "comment_count": 0 }, { "title": "mean fiddler", "url": "https://cocktailvirgin.blogspot.com/2024/12/mean-fiddler.html", "published": "2024-12-08T08:00:00.036-05:00", "updated": "2024-12-08T08:00:00.235-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "The Dead Rabbit", "year": 2015 }, "categories": [ "bitters (aromatic)", "campari", "chartreuse (green)", "scotch", "simple syrup (cinnamon)", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 oz Green Spot Irish Whiskey (Teeling Small Batch)", "1/2 oz Bowmore 12 Year Scotch (Ardbeg 10 Year)", "3/4 oz Cocchi Sweet Vermouth", "3/4 oz Green Chartreuse", "1/2 oz Campari", "1/2 tsp Cinnamon Syrup", "1 dash Aromatic Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Green Spot Irish Whiskey (Teeling Small Batch)\n1/2 oz Bowmore 12 Year Scotch (Ardbeg 10 Year)\n3/4 oz Cocchi Sweet Vermouth\n3/4 oz Green Chartreuse\n1/2 oz Campari\n1/2 tsp Cinnamon Syrup\n1 dash Aromatic Bitters (Scrappy's)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a flamed orange twist (unflamed).\nTwo Sundays ago, I ventured back to the online recipe flashcards for the Dead Rabbit and latched on to the Mean Fiddler by Jillian Vose for the Fall 2015 menu. The concept reminded me of a whiskey\nTailspin\nof sorts with the vermouth, but also the\nEnd of the Road\nwithout it. Once stirred and strained, the Mean Fiddler struck up an orange, peat smoke, and herbaceous bouquet for the nose. Next, grape and malt notes mingled on the sip, and the swallow came through with smoky whiskey, bitter orange, herbal, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeSsW6nGGqeHhl0gmn5C2pi8lQLkZtguB1yHEzpCop5DjU-PG1_TtIqjB0mty7gyxyNKljdIenjUIlDnJlroGiYA3vMXfieSfDWggU6HMmervhqCfPBPgmc8prykqiVw2z03w0G6zrptn1O_pGuZFA2XHAE_DjqEjzyHQ9FWlvb1mdO6AeM1JFuJhKPxl/s320/meanfiddler_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeSsW6nGGqeHhl0gmn5C2pi8lQLkZtguB1yHEzpCop5DjU-PG1_TtIqjB0mty7gyxyNKljdIenjUIlDnJlroGiYA3vMXfieSfDWggU6HMmervhqCfPBPgmc8prykqiVw2z03w0G6zrptn1O_pGuZFA2XHAE_DjqEjzyHQ9FWlvb1mdO6AeM1JFuJhKPxl/s800/meanfiddler_ig400.jpg", "comment_count": 0 }, { "title": "the get down", "url": "https://cocktailvirgin.blogspot.com/2024/12/the-get-down.html", "published": "2024-12-09T08:00:00.035-05:00", "updated": "2024-12-09T08:00:00.263-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Ward 8", "year": 2017 }, "categories": [ "absinthe", "maraschino", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Rhum Barbancourt 8 Year", "1/2 oz Old Monk Rum", "1/4 oz Luxardo Maraschino", "1/4 oz Demerara Syrup" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with absinthe (St. George), add a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Rhum Barbancourt 8 Year\n1/2 oz Old Monk Rum\n1/4 oz Luxardo Maraschino\n1/4 oz Demerara Syrup\nStir with ice, strain into an old fashioned glass rinsed with absinthe (St. George), add a large ice cube, and garnish with an orange twist.\nTwo Mondays ago, I returned to the online recipe flashcards for Ward 8 in Boston that I had not utilized since the\nBear Skin Rug\nin late February. There, I decided on the Get Down circa 2017 that read like a two rum\nImproved Cocktail\nwith the Maraschino and absinthe accents, and I was excited to have a chance to dust off my bottle of Old Monk Rum which once was a staple in the Boston cocktail community. In the glass, the Get Down revealed an orange, anise, chocolate, and nutty cherry aroma. Next, caramel and cherry notes on the sip progressed into dark rum, nutty cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtv_2lupyZgzWwyOXRjAfm_rIUAEq1Mx_hj87Eqt0DeNFDRqSnnkSYh0ppIanl2bQGTkGVmAK0ZFhbsfh_P5oQV6NsPsVTrf91vtJ81utHbSBuljUeYMyEM5n92R-yUxwMj5OIFH5cttPvr9kvWowxML4r03eSXVEh61mdk8Q6p0Bi4XhSeW1_jM-DU6B/s320/thegetdown_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtv_2lupyZgzWwyOXRjAfm_rIUAEq1Mx_hj87Eqt0DeNFDRqSnnkSYh0ppIanl2bQGTkGVmAK0ZFhbsfh_P5oQV6NsPsVTrf91vtJ81utHbSBuljUeYMyEM5n92R-yUxwMj5OIFH5cttPvr9kvWowxML4r03eSXVEh61mdk8Q6p0Bi4XhSeW1_jM-DU6B/s800/thegetdown_ig400.jpg", "comment_count": 0 }, { "title": "preacher man", "url": "https://cocktailvirgin.blogspot.com/2024/12/preacher-man.html", "published": "2024-12-10T08:00:00.058-05:00", "updated": "2024-12-10T08:00:00.122-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jesse Vida", "source": "The Dead Rabbit", "year": 2015 }, "categories": [ "absinthe", "amaro", "creme de cacao", "tequila", "vermouth (dry)", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 oz Powers John Lane Irish Whiskey (Teeling Small Batch)", "3/4 oz Siembre Azul Reposado Tequila (Espolon)", "1/2 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/4 oz Crème de Cacao (Bols)", "1/4 oz Amaro Ciociaro", "2 dash Absinthe (14 drop St. George)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.", "body_text": "1 oz Powers John Lane Irish Whiskey (Teeling Small Batch)\n3/4 oz Siembre Azul Reposado Tequila (Espolon)\n1/2 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/4 oz Crème de Cacao (Bols)\n1/4 oz Amaro Ciociaro\n2 dash Absinthe (14 drop St. George)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.\nI returned to the online recipe flashcards for the Dead Rabbit and landed on the Preacher Man by Jesse Vida. An online copy of their 2015 menu described how this was a tribute to preacher Lewis Pease who worked the slums of the Five Points neighborhood of Manhattan during the mid-19th century. Besides the curious name, I was drawn in for the cacao-Ciociaro combination reminded me of the\nAfrican Flower\nfrom Little Branch. I later got a copy of\nPaddy Drinks: The World of Modern Irish Whiskey Cocktails\nwhich described how \"Jesse took the template for the\nRosita\n, Perfect Manhattan, Greenpoint, or Carroll Gardens and plugged in a classic pot still Irish whiskey.\" In the glass, the Preacher Man welcomed the nose with orange, herbal, vegetal, and grape aromas. Next, grape and caramel notes on the sip praised the coming of whiskey, tequila, caramel-orange, herbal, chocolate, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTpBwCZkiXLdRdbbjkI7UkU-Fw1Aigv9BTQs5D4IEXUcGn-8j-skwiR4K0BeeV7R0paxkbKXnjb3gNjarVohNgJ-LQ1zuJZVahhdkRux8nUfNJi28_CBthpSIUeQJjofwsBNcurSmxGS3O6Ir2vzEOWUQJ_PNFXJBaH5P2x0BKJw6_3t3uo_RDDgReG3P/s320/preacherman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTpBwCZkiXLdRdbbjkI7UkU-Fw1Aigv9BTQs5D4IEXUcGn-8j-skwiR4K0BeeV7R0paxkbKXnjb3gNjarVohNgJ-LQ1zuJZVahhdkRux8nUfNJi28_CBthpSIUeQJjofwsBNcurSmxGS3O6Ir2vzEOWUQJ_PNFXJBaH5P2x0BKJw6_3t3uo_RDDgReG3P/s800/preacherman_ig400.jpg", "comment_count": 0 }, { "title": "my european girlfriend", "url": "https://cocktailvirgin.blogspot.com/2024/12/my-european-girlfriend.html", "published": "2024-12-11T08:00:00.037-05:00", "updated": "2024-12-11T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Ryan Dorm", "source": "Purple Cafe", "year": 2020 }, "categories": [ "amaro", "bitters (Angostura)", "cognac", "lillet", "vermouth (sweet)" ], "ingredients": [ "2 oz Park VS Cognac (Courvoisier VS)", "1/2 oz Cinzano Sweet Vermouth (Cocchi)", "1/4 oz Lillet Blanc (Cocchi Americano)", "1/4 oz Amaro Ciociaro", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a cherry.", "body_text": "2 oz Park VS Cognac (Courvoisier VS)\n1/2 oz Cinzano Sweet Vermouth (Cocchi)\n1/4 oz Lillet Blanc (Cocchi Americano)\n1/4 oz Amaro Ciociaro\n2 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with a cherry.\nTwo Wednesdays ago, I opened up my copy of the 2020\nCommunity Cocktails\nbook and came across My European Girlfriend by Ryan Dorm at the Purple Cafe in Seattle. It read like a Harvard Cocktail (Cognac Manhattan) with the sweet vermouth-Lillet combination of the\nHoots Mon\nand the sweet vermouth-Picon duo of the\nLiberal\n(Ciociaro is a favored modern substitute for Picon). In the glass, My European Girlfriend opened up with a cherry and caramel orange aroma. Next, grape and caramel on the sip traveled to Cognac, caramel-orange, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1deULpy3rSPilbqQ8IJwHlBg3wUcawa7Ek7Ov39obTwJZZoQQGSS9IjNNBRkbPfkylFMwLhG6bFlXNd8Gd1hzfZ16vo9ETXX-LjlIHN7KGr7GeyjmMhP80gThDS75TKrwKiIEatT0wmC7GcM_FB7UO5C2a8KzQU2q2EUZALDPPz4VjN2G1T3u5R93y4l/s320/myeuropeangirlfriend_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1deULpy3rSPilbqQ8IJwHlBg3wUcawa7Ek7Ov39obTwJZZoQQGSS9IjNNBRkbPfkylFMwLhG6bFlXNd8Gd1hzfZ16vo9ETXX-LjlIHN7KGr7GeyjmMhP80gThDS75TKrwKiIEatT0wmC7GcM_FB7UO5C2a8KzQU2q2EUZALDPPz4VjN2G1T3u5R93y4l/s800/myeuropeangirlfriend_ig400.jpg", "comment_count": 0 }, { "title": "satan's mustache (shaved)", "url": "https://cocktailvirgin.blogspot.com/2024/12/satans-mustache-shaved.html", "published": "2024-12-12T08:00:00.056-05:00", "updated": "2024-12-12T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jay Kuehner", "source": "Teardrop Lounge", "year": null }, "categories": [ "bitters (orange)", "bitters (other)", "cointreau", "mezcal", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Dry Vermouth (Noilly Prat)", "1/2 oz Cointreau (Pierre Ferrand Dry Curaçao)", "1 dash Orange Bitters (Scrappy's)", "12 drop Hellfire Bitters (2 dash of my 2009 batch)", "3 drop Thai Chili (omit)" ], "instructions": "Stir with ice and strain into an old fashioned glass rimmed with orange chili salt (microplaned orange zest, cayenne powder, salt).", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Dry Vermouth (Noilly Prat)\n1/2 oz Cointreau (Pierre Ferrand Dry Curaçao)\n1 dash Orange Bitters (Scrappy's)\n12 drop Hellfire Bitters (2 dash of my 2009 batch)\n3 drop Thai Chili (omit)\nStir with ice and strain into an old fashioned glass rimmed with orange chili salt (microplaned orange zest, cayenne powder, salt).\nTwo Thursdays prior, I spotted an interesting recipe in Teardrop Lounge's section of friends' drinks via online recipe flashcards called the Satan's Mustache (Shaved). It was attributed to Seattle bartender Jay Kuehner of Seattle as a crafty riff on the gin classic the\nSatan's Whiskers\nwhich itself is a riff on the Bronx. Here, it had mezcal instead of gin, omitted the orange juice, and had a spicy aspect to it. The \"(Shaved)\" part of the name is a reference to how the gin classic had a straight and curled version with the straight one using Grand Marnier instead of curaçao; perhaps the salted rim here is Satan's stubble? Once prepared, this curious drink began with a smoky mezcal and orange aroma. Next, grape and orange notes on the sip smirked at vegetal, smoke, orange, and pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvRl8DmqPvB5Z89W6C53In8QXjgMOWPkJ7KLEWCuymD4OVGlcT7umm47mfPPCk6FLL56N0ThdtdNfaBStaN0ZiImi_UIT8JYLVJ24huvC4wl8_fksC2l8BJdpxexrJlb6H9M8-wp-52OV-SzCuV6LyIpRN9V7G2cCFSyaMmQs2gsP1FNYMXmCDQ0CJrMs/s320/satansmustache_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvRl8DmqPvB5Z89W6C53In8QXjgMOWPkJ7KLEWCuymD4OVGlcT7umm47mfPPCk6FLL56N0ThdtdNfaBStaN0ZiImi_UIT8JYLVJ24huvC4wl8_fksC2l8BJdpxexrJlb6H9M8-wp-52OV-SzCuV6LyIpRN9V7G2cCFSyaMmQs2gsP1FNYMXmCDQ0CJrMs/s800/satansmustache_ig400.jpg", "comment_count": 0 }, { "title": "gypsy", "url": "https://cocktailvirgin.blogspot.com/2024/12/gypsy.html", "published": "2024-12-13T08:00:00.092-05:00", "updated": "2024-12-13T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dominic Venegas", "source": "Bourbon & Branch", "year": 2007 }, "categories": [ "chartreuse", "gin", "lime juice", "st. germain" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "3/4 oz St. Germain (St. Elder)", "1/2 oz Lime Juice", "1/4 oz Green Chartreuse" ], "instructions": "Shake with ice and strain into a coupe. Online recipe flashcards include a lime wheel and Shake with ice, strain into a coupe, and garnish with a lime wheel.", "body_text": "1 1/2 oz Gin (Beefeater)\n3/4 oz St. Germain (St. Elder)\n1/2 oz Lime Juice\n1/4 oz Green Chartreuse\nShake with ice and strain into a coupe. Online recipe flashcards include a lime wheel and\nDifford's Guide\nincludes a lime twist. See the text below for two alternative recipes\nAfter writing up the\nLe Tour\nwith Green Chartreuse and elderflower, I realized that I had not made the Gypsy for the blog despite making a lot of these since 2017 when it was on the menu at Our Fathers gin bar in Allston. The recipe was crafted by Dominic Venegas at Bourbon & Branch in San Francisco in 2007, and he described it as \"a little homage to the Last Word cocktail.\" I made it using the recipe from the Our Fathers bar book that also matches\nDifford's Guide\nspec; however, after making the Gypsy, I found a set of online recipe flashcards from the Bourbon & Branch circa 2017 that have a more lime- and Chartreuse-forward version:\nGypsy\n(from Bourbon & Branch recipe cards 2017)\n• 1 1/2 oz Gin\n• 3/4 oz St. Germain\n• 1 oz Lime Juice\n• 1/2 oz Green Chartreuse\nShake with ice, strain into a coupe, and garnish with a lime wheel.\nThat recipe would put it closer in the camp of a Last Word (instead of being lighter, less herbaceous, and more floral) despite lacking the nutty and fruity bass notes of Maraschino; I cannot find evidence if there was a change over time though. Curiously,\nKindred Cocktails\nhas the St. Germain company website's version that upped the Green Chartreuse to 1/2 oz from the way I made it. The opposite floral switch would be the\nTime Traveler\nat Brick & Mortar that swapped in elderflower for the Chartreuse. Made the way my old bar made and\nDifford's Guide\nhave the recipe, the Gypsy wandered to the nose with lime, grapefruit, and herbaceous aromas. Next, lime and pear notes on the sip flipped into gin, herbaceous, grapefruit, and floral aromas on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHvdI1S5PEm2lr-TPihiY18LwhHu_tJAvnwTWlOZmrDLeo1gmqR4Jjfmava8AyBovG2KhcNS2zx-botmVPygMdeZNw43FV9ySSJtFvyvJrpq4pfRb1xxtueKfujLOVO-35bZaqVvYL88MWIeyJISfBtNbU2AujEt8Qd8u1E_j6bzuVGWmxk9Oz0lsIK4T/s320/gypsy_bourbonbranch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHvdI1S5PEm2lr-TPihiY18LwhHu_tJAvnwTWlOZmrDLeo1gmqR4Jjfmava8AyBovG2KhcNS2zx-botmVPygMdeZNw43FV9ySSJtFvyvJrpq4pfRb1xxtueKfujLOVO-35bZaqVvYL88MWIeyJISfBtNbU2AujEt8Qd8u1E_j6bzuVGWmxk9Oz0lsIK4T/s800/gypsy_bourbonbranch_ig400.jpg", "comment_count": 0 }, { "title": "dead flowers", "url": "https://cocktailvirgin.blogspot.com/2024/12/dead-flowers.html", "published": "2024-12-14T08:00:00.037-05:00", "updated": "2024-12-14T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Death & Co. Denver", "year": 2023 }, "categories": [ "absinthe", "amaro nonino", "gin", "lemon juice", "strega" ], "ingredients": [ "3/4 oz St. George Barrel-Aged Rye Gin (unaged St. George Dry Rye Gin)", "3/4 oz Amaro Nonino", "3/4 oz Strega", "3/4 oz Lemon Juice", "2 dash Absinthe (12 drop St. George)" ], "instructions": "Shake with ice and strain into a Nick & Nora (coupe) glass.", "body_text": "3/4 oz St. George Barrel-Aged Rye Gin (unaged St. George Dry Rye Gin)\n3/4 oz Amaro Nonino\n3/4 oz Strega\n3/4 oz Lemon Juice\n2 dash Absinthe (12 drop St. George)\nShake with ice and strain into a Nick & Nora (coupe) glass.\nTwo Saturdays ago, I returned to the online recipe flashcards from Death & Co. Denver, and I opted for the Dead Flowers from their Winter 2023-24 menu that read like a\nCorpse Reviver #2\nriff of sorts with Amaro Nonino and Strega in place of the classic's orange liqueur and Lillet (plus aged gin as well). Once prepared, the Dead Flowers opened up with star anise, pine, and vanilla aromas. Next, lemon and honey on the nose blossomed into gin, pine, orange, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjcnZ7QXZlzrk6SHTGh1lU9jUvKDhqtw2bO60f9_FjjFqyLpNbdQRXztm1Bp_68D3WfpJZdIm0UqGBP__on92KC45J5Euen4b4SLAC7IWyzTvgbrteOViq0NhJPQBJ7Iw8Z41Y1wgnRHXvDFr86MA9SBNjESSEr2g9ckiDnZqjxFwhDsqPaOyuOaS7TBg/s320/deadflowers_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjcnZ7QXZlzrk6SHTGh1lU9jUvKDhqtw2bO60f9_FjjFqyLpNbdQRXztm1Bp_68D3WfpJZdIm0UqGBP__on92KC45J5Euen4b4SLAC7IWyzTvgbrteOViq0NhJPQBJ7Iw8Z41Y1wgnRHXvDFr86MA9SBNjESSEr2g9ckiDnZqjxFwhDsqPaOyuOaS7TBg/s800/deadflowers_ig400.jpg", "comment_count": 0 }, { "title": "bonnie & clyde", "url": "https://cocktailvirgin.blogspot.com/2024/12/bonnie-clyde.html", "published": "2024-12-15T08:00:00.052-05:00", "updated": "2024-12-15T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Nicole Lebedevitch", "source": "Forget Me Not", "year": 2021 }, "categories": [ "amaro", "sherry", "simple syrup", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Elijah Craig Bourbon (Evan Williams Bonded)", "1 oz Rittenhouse Rye", "3/4 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/2 oz Amaro Braulio", "1 barspoon Demerara Syrup (omit)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a cherry.", "body_text": "1 oz Elijah Craig Bourbon (Evan Williams Bonded)\n1 oz Rittenhouse Rye\n3/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/2 oz Amaro Braulio\n1 barspoon Demerara Syrup (omit)\nStir with ice, strain into a coupe, and garnish with a cherry.\nTwo Sundays ago, I searched for online recipe flashcard sets that had Braulio cocktails, and I uncovered the Bonnie & Clyde at Forget Me Not in Denver that was distinct from the\nBonnie & Clyde\nthat I had at Brick & Mortar years ago. An article in\nWestword\nabout the opening of the bar dates the drink to 2021, and it mentioned that Eastern Standard and Hawthorne alumni Nicole Lebedevitch helped to open the place as the beverage director. The Braulio-Pedro Ximenez sherry duo reminded me of the Cognac-based\nSt. Bernard Pass\n, so I was curious to see how it would work in a double American whiskey version. Once prepared, the Bonnie & Clyde shot at the nose with raisin and pine aromas. Next, a rich grape sip drove away with whiskey, fig, herbal, and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_Gkf0APjw-sKgQ_D6UR15p1HA76FdKcDfP87B4RjE1ABnJZ6T0LKMvbkXLfATlj2xZDLoO3SoQD4xfQ1aouoHsgTMUg6oCTZYX9ClSWofPdMmhbA245dbx-ns8ycsXAjE1L0Ol1r5EdfetQvWCrCLlzOIqfKlw5DMqk3xu3ydCd5NnpU84i9wGnFXX4a/s320/bonnieclyde_denver_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_Gkf0APjw-sKgQ_D6UR15p1HA76FdKcDfP87B4RjE1ABnJZ6T0LKMvbkXLfATlj2xZDLoO3SoQD4xfQ1aouoHsgTMUg6oCTZYX9ClSWofPdMmhbA245dbx-ns8ycsXAjE1L0Ol1r5EdfetQvWCrCLlzOIqfKlw5DMqk3xu3ydCd5NnpU84i9wGnFXX4a/s800/bonnieclyde_denver_ig400.jpg", "comment_count": 0 }, { "title": "golden eagle", "url": "https://cocktailvirgin.blogspot.com/2024/12/golden-eagle.html", "published": "2024-12-16T08:00:00.037-05:00", "updated": "2024-12-16T08:00:00.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "honey", "lemon juice", "mezcal" ], "ingredients": [ "1 1/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Amaro Braulio", "1/2 oz Honey Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Amaro Braulio\n1/2 oz Honey Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nWhile writing up the\nGold Drop\nfor the blog, I was inspired to take the honey, lemon, and amaro trio in a mezcal-Braulio direction given how well that duo worked in\nLa Jetée\n,\nMontañista\n, and other drinks. For a name, I dubbed this one the Golden Eagle after the official bird of Mexico and North America's largest bird of prey. In the glass, the Golden Eagle soared to the nose with a herbal, pine, vegetal, and smoke bouquet. Next, honey, lemon, and caramel notes on the sip landed on smoky agave, bitter herbal, pine, and floral aromas on the swallow. Overall, the combination reminded me of a smoky version of Eastern Standard's\nMetamorphosis\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3tdMP7-bQ_Kkr62D9viiWBU5w23ptD_y5u72BLZVZJJTkKE2XO4pQDYM3cvCo1ET82w1FI3eRFZmj1gBQWln7Bx7HnF-s2I5m4Sj3z9ijymolhIUC7YPaF14HeZyXRzrNtsocUKH7nWJZiEdI793eiqYWFp0K8Ftlu9sfsPNTnNNn4XMcF4gD6TFNKhB/s320/goldeneagle_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3tdMP7-bQ_Kkr62D9viiWBU5w23ptD_y5u72BLZVZJJTkKE2XO4pQDYM3cvCo1ET82w1FI3eRFZmj1gBQWln7Bx7HnF-s2I5m4Sj3z9ijymolhIUC7YPaF14HeZyXRzrNtsocUKH7nWJZiEdI793eiqYWFp0K8Ftlu9sfsPNTnNNn4XMcF4gD6TFNKhB/s800/goldeneagle_ig400.jpg", "comment_count": 0 }, { "title": "bullfinch trio", "url": "https://cocktailvirgin.blogspot.com/2024/12/bullfinch-trio.html", "published": "2024-12-17T08:00:00.055-05:00", "updated": "2024-12-17T08:00:00.124-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Alcove", "year": 2019 }, "categories": [ "becherovka", "bitters (other)", "gin", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Beefeater Gin", "3/4 oz Becherovka", "1 oz Carpano Antica Sweet Vermouth (Cocchi)", "1 dash Bittermens Hopped Grapefruit Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/4 oz Beefeater Gin\n3/4 oz Becherovka\n1 oz Carpano Antica Sweet Vermouth (Cocchi)\n1 dash Bittermens Hopped Grapefruit Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nWhile writing up the Satan's Mustache, I did a web search to confirm the difference between the straight and curled versions of the gin-based\nSatan's Whiskers\n. That search led me to a ToastTab from a restaurant that included that classic and curiously a few recipes from Alcove in Boston possibly entered by a bar alumni. The recipe that called out to me was the Bullfinch Trio as perhaps a Negroni that traveled to the Czech Republic and underwent a\nmetamorphosis\n; the current Alcove menu has the subtitle for the drink as \"side angle side\". Moreover, Alcove's\nFacebook\nhas a 2019 post with a quote from lead bartender Will Piquette declaring, \"I can just imagine cuddling up by a fire sipping on this cocktail (Bullfinch Trio) and watching the snowfall.\" Once prepared, the Bullfinch Trio opened up with an orange, grape, and clove bouquet. Next, a grape-driven sip led into gin, red fruit, cinnamon, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZocHkeBcjvpqjqmgDs6KHVcLw2wa1V7mI8guPbYQwW6w-csFmBsgjrO_K8vLTdB7fowM25Gpr7DJk4vMeBNdBZRKGziLtHlGbTVbSO_B19yNrbnxO6UOk5lS77mevCbecY9wFfagLSI_j9ZTXxmA8rhvzl4Q6njJSAwuLUCM0yGK-y2aJ1MmSA3rzex3b/s320/bullfinchtrio_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZocHkeBcjvpqjqmgDs6KHVcLw2wa1V7mI8guPbYQwW6w-csFmBsgjrO_K8vLTdB7fowM25Gpr7DJk4vMeBNdBZRKGziLtHlGbTVbSO_B19yNrbnxO6UOk5lS77mevCbecY9wFfagLSI_j9ZTXxmA8rhvzl4Q6njJSAwuLUCM0yGK-y2aJ1MmSA3rzex3b/s800/bullfinchtrio_ig400.jpg", "comment_count": 0 }, { "title": "pistolero", "url": "https://cocktailvirgin.blogspot.com/2024/12/pistolero.html", "published": "2024-12-18T08:00:00.038-05:00", "updated": "2024-12-18T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Lolinda", "year": 2015 }, "categories": [ "cynar", "mezcal", "sloe gin", "vermouth (dry)" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "3/4 oz Cynar", "1/2 oz Sloe Gin (Plymouth)", "1/2 oz Dry Vermouth (Noilly Prat)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n3/4 oz Cynar\n1/2 oz Sloe Gin (Plymouth)\n1/2 oz Dry Vermouth (Noilly Prat)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nMy search for more information about the Gypsy led me to a set of online recipe flashcards for Bourbon & Branch from 2017, and for the night's drink, I returned to the contents and selected the Pistolero that was created nearby at Lolinda in San Francisco.\nYelp\nhas the Pistolero being on the Lolinda menu as early as 2015, and the bar still has it on their most recent menu. Overall, the combination read like a dryer and smokier version of Phil Ward's\nLipspin\n. Once prepared, the Pistolero shot forth with a grapefruit, smoke, caramel, and red fruit aroma. Next, caramel and plum notes on the sip rode off towards smoky, vegetal, plum, dried fruit, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2IP9Ihlh6UgBp9LtdcXAy5KZE_MPpb2r9H0xPaOf044Q54ctIzIQGwoEouzGnaJLmkQGRcK3S_DBLD69sqbMfzpqG7QezW_kArdpEaAISviTnFphFlwLOlc2xaqfKlQuSvSCsU-JJfsaXZYAZhJ9LPbUwFsfULD9NrcmJogKdXkny31Y0WOmTr-oBlvz/s320/pistolero_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2IP9Ihlh6UgBp9LtdcXAy5KZE_MPpb2r9H0xPaOf044Q54ctIzIQGwoEouzGnaJLmkQGRcK3S_DBLD69sqbMfzpqG7QezW_kArdpEaAISviTnFphFlwLOlc2xaqfKlQuSvSCsU-JJfsaXZYAZhJ9LPbUwFsfULD9NrcmJogKdXkny31Y0WOmTr-oBlvz/s800/pistolero_ig400.jpg", "comment_count": 0 }, { "title": "holy smokes", "url": "https://cocktailvirgin.blogspot.com/2024/12/holy-smokes.html", "published": "2024-12-19T08:00:00.043-05:00", "updated": "2024-12-19T08:00:00.127-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tony Devencenzi", "source": "Liquor.com", "year": 2022 }, "categories": [ "amaro", "benedictine", "bitters (mole)", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Cardamaro", "1/2 oz Benedictine", "2 dash Bitter Truth Chocolate Bitters", "1 tsp Ardbeg Uigeadail Scotch (Ardbeg 10 Year)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a flamed (unflamed) orange twist.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Cardamaro\n1/2 oz Benedictine\n2 dash Bitter Truth Chocolate Bitters\n1 tsp Ardbeg Uigeadail Scotch (Ardbeg 10 Year)\nStir with ice, strain into a coupe glass, and garnish with a flamed (unflamed) orange twist.\nTwo Thursdays ago, I spotted a reference to an intriguing drink called the Holy Smokes that has the Cardamaro-Benedictine combination found in the\nMidnight Mass\nand\nBonatti & the Jets\n. Therefore, I tracked down the recipe to a 2022\nLiquor.com\narticle where it was attributed to Tony Devencenzi; Tony worked as a bartender at places like Bourbon & Branch before moving on to do brand work with Whistle Pig and now with Samson & Surrey. Once prepared, Holy Smokes proffered up orange, peat smoke, and herbal aromas to the nose. Next, a grape-driven sip from the Cardamaro led into Bourbon, peat smoke, minty, chocolate, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPDiw-7EiiB528ObPJHsBYuWGdw-aQrmOsAOSH1b7P3_ioGA_AvNbU6O-Rp1mGphkkkhRnWQzJKbjYcrJLdeAMJR2lVrqcGrqwK1Qqd2QNTKM5XJgcerL-ZCry76DzTcFRLrJwYc2iOAKP7sXFJoNF4hSsCBY3zHVjGGa1gtq4iNSNtGe_5lmHIpCnKER/s320/holysmokes_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPDiw-7EiiB528ObPJHsBYuWGdw-aQrmOsAOSH1b7P3_ioGA_AvNbU6O-Rp1mGphkkkhRnWQzJKbjYcrJLdeAMJR2lVrqcGrqwK1Qqd2QNTKM5XJgcerL-ZCry76DzTcFRLrJwYc2iOAKP7sXFJoNF4hSsCBY3zHVjGGa1gtq4iNSNtGe_5lmHIpCnKER/s800/holysmokes_ig400.jpg", "comment_count": 0 }, { "title": "thunderbolt", "url": "https://cocktailvirgin.blogspot.com/2024/12/thunderbolt.html", "published": "2024-12-20T08:00:00.034-05:00", "updated": "2024-12-20T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jack McGarry", "source": "Paddy Drinks: The World of Modern Irish Whiskey Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "bitters (mole)", "creme de banane", "ginger liqueur", "pimento dram", "whiskey" ], "ingredients": [ "1 1/2 oz Powers John's Lane Irish Whiskey (Teeling Small Batch)", "1/2 oz Giffard Crème de Banane (Tempus Fugit)", "1/2 oz Domaine de Canton Ginger Liqueur (Barrow's Intense)", "1/4 oz St. Elizabeth Allspice Dram (Hamilton's)", "2 dash Angostura Bitters", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Powers John's Lane Irish Whiskey (Teeling Small Batch)\n1/2 oz Giffard Crème de Banane (Tempus Fugit)\n1/2 oz Domaine de Canton Ginger Liqueur (Barrow's Intense)\n1/4 oz St. Elizabeth Allspice Dram (Hamilton's)\n2 dash Angostura Bitters\n2 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.\nTwo Fridays ago, my copy of\nPaddy Drinks: The World of Modern Irish Whiskey Cocktails\narrived, and I opened it up to find my evening's libation. There, the first recipe I spotted was the Thunderbolt by Jack McGarry at the Dead Rabbit that reminded me of a fruitcake with the baked fruit notes and winter spices. In the glass, the Thunderbolt launched off with orange, caramelized fruit, and allspice aromas. Next, a caramel-driven sip flowed into whiskey, banana, allspice, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QbWARPIBRIn5PnGoMUuKrBCtb37SIZaKMQALq7ReN_aAd_bVAeTdICBb7HKnjjkVm5FBYl0sly2KYz9AthMdKv9_-rla-7bkeW5NuUMJiztLU7KuzoRQgFKEhQSHJvw5HNptYYtqxfeL9Pe7_oh6zjJlTYcWota_XQUrHaMa33Ouwvxy8jBqV0WqBjGY/s320/thunderbolt_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QbWARPIBRIn5PnGoMUuKrBCtb37SIZaKMQALq7ReN_aAd_bVAeTdICBb7HKnjjkVm5FBYl0sly2KYz9AthMdKv9_-rla-7bkeW5NuUMJiztLU7KuzoRQgFKEhQSHJvw5HNptYYtqxfeL9Pe7_oh6zjJlTYcWota_XQUrHaMa33Ouwvxy8jBqV0WqBjGY/s800/thunderbolt_ig400.jpg", "comment_count": 0 }, { "title": "crooked smile", "url": "https://cocktailvirgin.blogspot.com/2024/12/crooked-smile.html", "published": "2024-12-21T08:00:00.046-05:00", "updated": "2024-12-21T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Bourbon & Branch", "year": 2017 }, "categories": [ "amaro", "bitters (Angostura)", "honey", "lemon juice", "scotch" ], "ingredients": [ "1 1/2 oz Islay Mist Blended Scotch (1 1/4 oz Famous Grouse + 1/4 oz Ardbeg 10 Year)", "3/4 oz Lemon Juice", "3/4 oz Amaro Montenegro", "1/2 oz Honey Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Islay Mist Blended Scotch (1 1/4 oz Famous Grouse + 1/4 oz Ardbeg 10 Year)\n3/4 oz Lemon Juice\n3/4 oz Amaro Montenegro\n1/2 oz Honey Syrup\n2 dash Angostura Bitters\nShake with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Sundays ago, I returned to the online recipe flashcards from Bourbon & Branch in San Francisco that were uploaded in 2017. There, I selected the Crooked Smile that was still being offered in 2019 as described in a\nYelp\nreview. The combination of Scotch, honey, Montenegro, and lemon reminded me of Matt Schrage's\nSmokin' Fanny\nat the Blue Room except with no egg white here (the Smokin' Fanny had Angostura as a garnish). Once prepped, the Crooked Smile went to the nose with orange, peat smoke, floral, and clove aromas. Next, lemon, honey, and clementine notes on the sip exhaled into smoky Scotch, clementine, honey, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8CjVfjDX9YayqTybskgSYw4XTWvwqypX9VBVqOO1_nMTARCzID1zYxKw5vCCUeoIMjP1PupuOFCXZiF3pA9jaYAeS6TjY-GbXgQwus5FJc0g25MtKMgOQ06VGJECW6Pw_JlB_BlKLjLiZfdcpo2cUoMKy197BlYoHgGyGn6DUNr1kavAT5k3zXIOicqg/s320/crookedsmile_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8CjVfjDX9YayqTybskgSYw4XTWvwqypX9VBVqOO1_nMTARCzID1zYxKw5vCCUeoIMjP1PupuOFCXZiF3pA9jaYAeS6TjY-GbXgQwus5FJc0g25MtKMgOQ06VGJECW6Pw_JlB_BlKLjLiZfdcpo2cUoMKy197BlYoHgGyGn6DUNr1kavAT5k3zXIOicqg/s800/crookedsmile_ig400.jpg", "comment_count": 1 }, { "title": "looking glass", "url": "https://cocktailvirgin.blogspot.com/2024/12/looking-glass.html", "published": "2024-12-22T08:00:00.041-05:00", "updated": "2024-12-22T08:00:00.124-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Greg Buda", "source": "Dead Rabbit", "year": 2015 }, "categories": [ "apricot liqueur", "mezcal", "sherry", "suze", "vermouth (bianco)", "whiskey" ], "ingredients": [ "1/2 oz Green Spot Irish Whiskey (Teeling Small Batch)", "1 oz Don Amado Rustico Mezcal (Peloton de la Muerte)", "3/4 oz Manzanilla Sherry (Tio Pepe Fino)", "1/2 oz Dolin Blanc Vermouth", "1/4 oz Giffard Apricot Liqueur (Rothman & Winter)", "1/4 oz Aveze Gentian Liqueur (Suze)" ], "instructions": "Stir with ice, strain into a Nick & Nora(Manhattan) glass, and garnish with grapefruit oil from a twist (include the peel).", "body_text": "1/2 oz Green Spot Irish Whiskey (Teeling Small Batch)\n1 oz Don Amado Rustico Mezcal (Peloton de la Muerte)\n3/4 oz Manzanilla Sherry (Tio Pepe Fino)\n1/2 oz Dolin Blanc Vermouth\n1/4 oz Giffard Apricot Liqueur (Rothman & Winter)\n1/4 oz Aveze Gentian Liqueur (Suze)\nStir with ice, strain into a Nick & Nora(Manhattan) glass, and garnish with grapefruit oil from a twist (include the peel).\nTwo Sundays ago, I returned to the\nPaddy Drinks: The World of Modern Irish Whiskey Cocktails\nbook and selected the Looking Glass by Greg Buda at Dead Rabbit in Manhattan; I later found the drink on their Spring 2015 menu from the bar's web archive. The gentian-apricot combination reminded me of the\nSeconds In\nwith mezcal at Dutch Kills and of how well Canon used it in drinks like the\nNymph\nand\nShrouded Roulette\n. Once prepared, the Looking Glass cast out a grapefruit and gentian herbal aroma. Next, a semi-sweet grape sip streamed into whiskey, vegetal, smoke, apricot, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPHDyZ-uiseByVFQDIxroZu8UFBc4USmqMGL_4tUr__japTa3MBNrsdpscm2wDubKFZPjR1SYGY6tswhxb8ziwq4OztHlOyYyi_32aQvD4BEyxcTay-TaQdywYdq7C2L5K0gZcCA-0KfSI_OOTUFSAPeRAHT_xagFOv0ZtESnp1YqfVksh4-I-OiI3jK4/s320/lookingglass_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPHDyZ-uiseByVFQDIxroZu8UFBc4USmqMGL_4tUr__japTa3MBNrsdpscm2wDubKFZPjR1SYGY6tswhxb8ziwq4OztHlOyYyi_32aQvD4BEyxcTay-TaQdywYdq7C2L5K0gZcCA-0KfSI_OOTUFSAPeRAHT_xagFOv0ZtESnp1YqfVksh4-I-OiI3jK4/s800/lookingglass_ig400.jpg", "comment_count": 0 }, { "title": "devil you know", "url": "https://cocktailvirgin.blogspot.com/2024/12/devil-you-know.html", "published": "2024-12-23T08:00:00.046-05:00", "updated": "2024-12-23T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Teardrop Lounge", "year": 2011 }, "categories": [ "amaro nonino", "chartreuse (green)", "egg white", "lime juice", "vermouth (bianco)" ], "ingredients": [ "1 oz Green Chartreuse", "3/4 oz Amaro Nonino", "3/4 oz Dolin Blanc Vermouth", "3/4 oz Lime Juice", "1/2 oz Egg White (1 full Egg White)" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lime twist (omit twist).", "body_text": "1 oz Green Chartreuse\n3/4 oz Amaro Nonino\n3/4 oz Dolin Blanc Vermouth\n3/4 oz Lime Juice\n1/2 oz Egg White (1 full Egg White)\nShake one round without ice and one round with ice, strain into a coupe, and garnish with a lime twist (omit twist).\nTwo Mondays ago, I returned to the online recipe flashcards from Teardrop Lounge in Portland, and I spotted the Devil You Know that seemed like a more complex\nSt. Germain\n. I was able to find a mention of the drink in a 2011 article in\nPortland Food & Drink\nmagazine, and the idea of Green Chartreuse and Amaro Nonino in a Sour reminded me of Sahil Mehta's\nDouble Bubble Trouble\nand the two in a stirred drink in Al Sotack's\nHarry Rag\n. Once prepared, the Devil You Know came through with a lime and herbaceous bouquet. Next, a creamy lime and caramel sip transformed into herbaceous, caramel, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoq4Ttm64Yj9u23ZkIOj35QKH_-nXJzibf3Qm_3URPHokvAmmQ1OBxjRifoukaXNwnKfoP6jWS4-3KsSRvRrtNjNJ731kmvHsklBwSxTjsDcyhMv_kc-nTCkrbzVeRRvBXv3_4mC1A8HDZzEJRuMz5yVJxlr8_gfY__Ul4WhSoKEo_rTS0phVxvk2fThDf/s320/devilyouknow_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoq4Ttm64Yj9u23ZkIOj35QKH_-nXJzibf3Qm_3URPHokvAmmQ1OBxjRifoukaXNwnKfoP6jWS4-3KsSRvRrtNjNJ731kmvHsklBwSxTjsDcyhMv_kc-nTCkrbzVeRRvBXv3_4mC1A8HDZzEJRuMz5yVJxlr8_gfY__Ul4WhSoKEo_rTS0phVxvk2fThDf/s800/devilyouknow_ig400.jpg", "comment_count": 0 }, { "title": "pioneer spirit", "url": "https://cocktailvirgin.blogspot.com/2024/12/pioneer-spirit.html", "published": "2024-12-24T08:00:00.032-05:00", "updated": "2024-12-24T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "build", "attribution": { "creator": null, "source": "Raines Law Room", "year": 2012 }, "categories": [ "applejack", "bitters (Angostura)", "orgeat", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Whistle Pig 10 Year Rye (Rittenhouse)", "1/2 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)", "1 barspoon Orgeat (1 tsp + 1/8 oz Simple)", "2 dash Angostura Bitters" ], "instructions": "Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Whistle Pig 10 Year Rye (Rittenhouse)\n1/2 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)\n1 barspoon Orgeat (1 tsp + 1/8 oz Simple)\n2 dash Angostura Bitters\nBuild in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.\nTwo Tuesdays prior, I returned to the online collection of Idlewild bar's recipes, and I spotted the Pioneer Spirit that I was able to trace back to Raines Law Room in 2012 via a\nFood Republic\narticle. Overall, the idea reminded me of a split American spirits version of the Cognac-based\nJapanese Cocktail\nfrom Jerry Thomas' 1862\nHow to Mix Drinks; A Bon Vivant's Companion\n, so I was game. In the glass, the Pioneer Spirit welcomed the nose with an orange and almond bouquet. Next, a creamy sip gave way to rye, apple, earthy-nutty, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJl0tg_7KoXb5xXVsTy-eJ1GVerEIeUEcHb6LcaNxpIHefQ9mCAUQtBiN7s5Ihe4rnj5Jzrw_K0LSA__AYCNOgY0hOagSI_zrqxJyuZo-1SCFwzjhWKrKCGWdf9lcO6X48H2pJpNo2l90IzRm9aDnVYyqteeQvIbMfCegOGUu2Kfol17dPoo4HjCO6qM0/s320/pioneerspirit_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJl0tg_7KoXb5xXVsTy-eJ1GVerEIeUEcHb6LcaNxpIHefQ9mCAUQtBiN7s5Ihe4rnj5Jzrw_K0LSA__AYCNOgY0hOagSI_zrqxJyuZo-1SCFwzjhWKrKCGWdf9lcO6X48H2pJpNo2l90IzRm9aDnVYyqteeQvIbMfCegOGUu2Kfol17dPoo4HjCO6qM0/s800/pioneerspirit_ig400.jpg", "comment_count": 0 }, { "title": "a cynical girl", "url": "https://cocktailvirgin.blogspot.com/2024/12/a-cynical-girl.html", "published": "2024-12-25T08:00:00.038-05:00", "updated": "2024-12-25T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Joel Clark", "source": "Sanctuaria", "year": 2012 }, "categories": [ "amaro", "benedictine", "cynar" ], "ingredients": [ "1 1/2 oz Benedictine", "3/4 oz Amaro Abano", "1/2 oz Cynar" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Benedictine\n3/4 oz Amaro Abano\n1/2 oz Cynar\nStir with ice and strain into a cocktail glass.\nTwo Wednesdays ago, Matt Seiter's 2012 book\nSanctuaria: The Dive Bar of Cocktails\ncaught my eye on the bookshelf, and I decided to flip through the pages to see if I missed any drinks. There, I landed upon A Cynical Girl by Joel Clark at Sanctuaria in St. Louis, Missouri, that he created for his mother who wanted an after-dinner drink. According to the blog records, I last used the book in 2014, and since then I have acquired a bottle of Amaro Abano which would explain my skipping the recipe before. Once prepared, A Cynical Girl shot forth a scornful look of caramel, minty, root beer, and herbal aromas to the nose. Next, a caramel-driven sip opened up into root beer-minty, bitter herbal, and black pepper flavors on the swallow. When I read the build, I was fearful that it was going to be overly sweet, but with the bitterness to balance it all, it turned out merely rich instead.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUkFoR9EEdShPI6rbOdc_lcoxC28LxmB1hmEMkhjUOxwVL178YAkCJYYPjj-v0_EKItOM8t-COt6kTr30hhr_3NhNO9tylhgHxsBIkjC99uj9-yWE-K4Z1bAQ5tXkxTAGiZQHTFD8yE5s4qgcUkw44fdN4-M338BzAKyszrwQKXYEnxI2GpflT9j-SPQy/s320/cynicalgirl_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUkFoR9EEdShPI6rbOdc_lcoxC28LxmB1hmEMkhjUOxwVL178YAkCJYYPjj-v0_EKItOM8t-COt6kTr30hhr_3NhNO9tylhgHxsBIkjC99uj9-yWE-K4Z1bAQ5tXkxTAGiZQHTFD8yE5s4qgcUkw44fdN4-M338BzAKyszrwQKXYEnxI2GpflT9j-SPQy/s800/cynicalgirl_ig400.jpg", "comment_count": 0 }, { "title": "doppelganger", "url": "https://cocktailvirgin.blogspot.com/2024/12/doppelganger.html", "published": "2024-12-26T08:00:00.033-05:00", "updated": "2024-12-26T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "The Dead Rabbit", "year": null }, "categories": [ "aquavit", "bitters (other)", "chartreuse (yellow)", "vermouth (bianco)", "whiskey" ], "ingredients": [ "1 1/2 oz Drumshambo Single Pot Still Irish Whiskey (Teeling Small Batch)", "1/2 oz Linie Aquavit", "3/4 oz Dolin Blanc Vermouth", "1/4 oz Yellow Chartreuse", "1 dash Celery Bitters (Bitter Truth)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Drumshambo Single Pot Still Irish Whiskey (Teeling Small Batch)\n1/2 oz Linie Aquavit\n3/4 oz Dolin Blanc Vermouth\n1/4 oz Yellow Chartreuse\n1 dash Celery Bitters (Bitter Truth)\nStir with ice, strain into a Nick & Nora glass, and garnish with lemon oil from a twist.\nTwo Thursdays ago, I returned to the\nPaddy Drinks: The World of Modern Irish Whiskey Cocktails\nbook, and I decided on the Doppelgänger by Jillian Vose at the Dead Rabbit. Once prepared, the drink showcased lemon, pine, and caraway aromas. Next, white grape and honey notes on the sip blossomed into whiskey, caraway, and pine flavors on the swallow with a soft vegetal finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySyEf523J0BhS3S_fJBJWLKz1gsqBTJi6l0sLk5Tk6F2airmCk5jeHwIvRHVGlSOKy8tmHyMVMwB8ISq9aWW_VhC-twvWBfvU2uZ4VOWgTdYh4rxmhi4FuK5d3PlJi3fSajnUfyh3R8XA47HMaCBMOLynHuyE67HUJT5HXAXGfyyqAUPdtJJzsSkeoYFQ/s320/doppelganger_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySyEf523J0BhS3S_fJBJWLKz1gsqBTJi6l0sLk5Tk6F2airmCk5jeHwIvRHVGlSOKy8tmHyMVMwB8ISq9aWW_VhC-twvWBfvU2uZ4VOWgTdYh4rxmhi4FuK5d3PlJi3fSajnUfyh3R8XA47HMaCBMOLynHuyE67HUJT5HXAXGfyyqAUPdtJJzsSkeoYFQ/s800/doppelganger_ig400.jpg", "comment_count": 0 }, { "title": "dear chicago", "url": "https://cocktailvirgin.blogspot.com/2024/12/dear-chicago.html", "published": "2024-12-27T08:00:00.042-05:00", "updated": "2024-12-27T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tonia Guffey", "source": "Dram", "year": 2016 }, "categories": [ "bitters (other)", "curacao", "gin", "malört", "pear liqueur", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Citadelle Gin (Beefeater)", "3/4 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Mathilde Pear (Rothman & Winter)", "1/4 oz Letherbee Malört (Jeppson's)", "2 dash Bittermens Celery Bitters (Bitter Truth)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a rosemary sprig (omit garnish).", "body_text": "1 1/2 oz Citadelle Gin (Beefeater)\n3/4 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Mathilde Pear (Rothman & Winter)\n1/4 oz Letherbee Malört (Jeppson's)\n2 dash Bittermens Celery Bitters (Bitter Truth)\nStir with ice, strain into a coupe, and garnish with a rosemary sprig (omit garnish).\nTwo Fridays ago, I rediscovered the 2016 Maison Ferrand's\nNew York City Cocktail Book\nonline\n, and I decided on the Dear Chicago by Tonia Guffey at Dram that reminded me of the\nExit Club\non paper as a sweetened Gin Martini embittered with Malört. After stirring and straining, the Dear Chicago proffered an orange, pear, and pine bouquet to the nose. Next, a semi-dry and vaguely fruity sip led to gin, bitter grapefruit peel, and pear flavors on the swallow with an orange peel finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoR2QWD8jxqCgpygN_sqZnWKBp79Y-5dbcF2iQihbz1K6Dh7uy4K-3c2A_tLkzZ1LqAXqISVh17casMJOOIVaxyrA_OX4rb5b3vhH-gD1poUMqM5d8agSfYVaiEDrxywffCvLW-RmVeI6kFN6viNoQ1kUqy9K-uJQQQ81txYEqbxtNrZL3gZmfJcKmS70/s320/dearchicago_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoR2QWD8jxqCgpygN_sqZnWKBp79Y-5dbcF2iQihbz1K6Dh7uy4K-3c2A_tLkzZ1LqAXqISVh17casMJOOIVaxyrA_OX4rb5b3vhH-gD1poUMqM5d8agSfYVaiEDrxywffCvLW-RmVeI6kFN6viNoQ1kUqy9K-uJQQQ81txYEqbxtNrZL3gZmfJcKmS70/s800/dearchicago_ig400.jpg", "comment_count": 0 }, { "title": "boss lady", "url": "https://cocktailvirgin.blogspot.com/2024/12/boss-lady.html", "published": "2024-12-28T08:00:00.037-05:00", "updated": "2024-12-28T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Colin O'Neill", "source": "Franklin Mortgage & Investment Co.", "year": 2013 }, "categories": [ "bitters (other)", "cognac", "kahlua", "sherry", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Old Grand-Dad 114° Bourbon (1 1/2 oz Old Grand-Dad Bonded)", "3/4 oz Pierre Ferrand Ambre Cognac (Courvoisier VS)", "1 tsp Coffee Liqueur (Kahlua)", "1 tsp Pedro Ximenez Sherry (El Maestro Sierra)", "1 tsp Demerara Syrup", "1 dash Aphrodite Bitters (Bittercube Corazon)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/4 oz Old Grand-Dad 114° Bourbon (1 1/2 oz Old Grand-Dad Bonded)\n3/4 oz Pierre Ferrand Ambre Cognac (Courvoisier VS)\n1 tsp Coffee Liqueur (Kahlua)\n1 tsp Pedro Ximenez Sherry (El Maestro Sierra)\n1 tsp Demerara Syrup\n1 dash Aphrodite Bitters (Bittercube Corazon)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nWhile perusing the\nKindredCocktails\ndatabase, I spotted an interesting split-base Old Fashioned called the Boss Lady by Colin O'Neill at the Franklin Mortgage & Investment Co. circa 2013. The recipe ended up there after New York City bartender Rafa Garcia Febles acquired the details through a\nFacebook\nexchange with the creator. Unlike the\nBoss\nwhich is a Bourbon riff on the amaretto-laden Godfather, this one was sweetened by coffee liqueur and Pedro Ximenez sherry. In the glass, the Boss Lady commanded a raisin and roast bouquet. Next, a dark grape sip led into Bourbon, Cognac, coffee, dried fruit, chocolate, and pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOntrsqDt30bxZHq-qkahheJH0bt9knDsSjg8l3fZeZZbGCZoawvHreTFcnRkf9tTfFK5Xn8hxg6IRRFGAjveiuNZvwuYzfiCczE6qGO5mvpS9ZxWcBEgEgi2GH0Me3UVKwOCHWE3CdK_RVUol2u2-5MSBIOdoG5k5ftSwHYiz_i1wlP1OoUpwkNmI9Q4C/s320/bosslady_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOntrsqDt30bxZHq-qkahheJH0bt9knDsSjg8l3fZeZZbGCZoawvHreTFcnRkf9tTfFK5Xn8hxg6IRRFGAjveiuNZvwuYzfiCczE6qGO5mvpS9ZxWcBEgEgi2GH0Me3UVKwOCHWE3CdK_RVUol2u2-5MSBIOdoG5k5ftSwHYiz_i1wlP1OoUpwkNmI9Q4C/s800/bosslady_ig400.jpg", "comment_count": 0 }, { "title": "lei'd to rest", "url": "https://cocktailvirgin.blogspot.com/2024/12/leid-to-rest.html", "published": "2024-12-29T08:00:00.041-05:00", "updated": "2024-12-29T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Ryan Liloia", "source": "Clover Club", "year": 2016 }, "categories": [ "absinthe", "bitters (Angostura)", "bitters (other)", "falernum", "rum", "sherry", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Planteray Barbados Rum (Doorly's 12 Year)", "1/2 oz Planteray Jamaica 2001 Rum (Monymusk Classic Gold)", "1 tsp Lustau East India Solera Sherry", "1 tsp Cinnamon Syrup", "1 tsp House Falernum (Velvet)", "1 dash Angostura Bitters", "1 dash Tiki Bitters (Bittercube Trinity)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Butterfly) old fashioned glass, and garnish with the oils of an orange twist and a lime twist.", "body_text": "1 1/2 oz Planteray Barbados Rum (Doorly's 12 Year)\n1/2 oz Planteray Jamaica 2001 Rum (Monymusk Classic Gold)\n1 tsp Lustau East India Solera Sherry\n1 tsp Cinnamon Syrup\n1 tsp House Falernum (Velvet)\n1 dash Angostura Bitters\n1 dash Tiki Bitters (Bittercube Trinity)\nStir with ice, strain into an absinthe-rinsed (Butterfly) old fashioned glass, and garnish with the oils of an orange twist and a lime twist.\nTwo Sundays ago, I ventured back to the 2016 Maison Ferrand's\nNew York City Cocktail Book\nand became intrigued by the Lei'd to Rest by Ryan Liloia at Clover Club in Brooklyn. This tropical Sazerac of sorts is still served at the bar, and the combination of Pedro Ximenez, falernum, cinnamon, and absinthe was one that worked well in the\nDry Tongue Therapy\nas a more standard citrus-driven Tiki number, so I was curious to try it here. The Lei'd to Rest opened up with orange, lime, anise, and licorice aromas. Next, grape and caramel notes on the sip relaxed into slightly funky rums, raisin, cinnamon, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-4LKOPVaT_vhx2m_AwC1TKW1-Doqat4TDPpmvofVrka0wBoV3iSsLBrPiDlbPPP70CPzcPfcC_QoEL5_gnb6Sm3bC3SD7N8H2hJY0WgnAslbAACsN2A8igW5umRAFXLqEHwDqB7CUETAuVZKZpvz1X-I4kbtd9BD23HRfSte1EGR-TA_VgsWlJQeKaUq/s320/leidtorest_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-4LKOPVaT_vhx2m_AwC1TKW1-Doqat4TDPpmvofVrka0wBoV3iSsLBrPiDlbPPP70CPzcPfcC_QoEL5_gnb6Sm3bC3SD7N8H2hJY0WgnAslbAACsN2A8igW5umRAFXLqEHwDqB7CUETAuVZKZpvz1X-I4kbtd9BD23HRfSte1EGR-TA_VgsWlJQeKaUq/s800/leidtorest_ig400.jpg", "comment_count": 0 }, { "title": "good luck grin", "url": "https://cocktailvirgin.blogspot.com/2024/12/good-luck-grin.html", "published": "2024-12-30T08:00:00.051-05:00", "updated": "2024-12-30T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Baldwin & Sons Trading Co.", "year": 2017 }, "categories": [ "amer picon", "bitters (other)", "maraschino", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1 oz Lustau East India Solera Sherry", "1/2 oz Bigallet China-China (Amaro Ciociaro)", "1/4 oz Maraschino (Luxardo)", "2 dash Bittercube Corazon Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. StirredBlog", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1 oz Lustau East India Solera Sherry\n1/2 oz Bigallet China-China (Amaro Ciociaro)\n1/4 oz Maraschino (Luxardo)\n2 dash Bittercube Corazon Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Mondays ago, I found in my notes a recipe that I wanted to try from the\nStirredBlog\nin 2017 from the Baldwin & Sons Trading Co. in Woburn. It was part of the bar's Encyclopedia Brown series of stirred drinks that come to the table in a flask (found in a hollow book shell) to pour over ice, and this second part of the series was the Good Luck Grin that reminded me of the Brooklyn-like\nBlue Collar\nbut with a semi-sweet sherry instead of sweet vermouth or perhaps the brandy-Oloroso\nBoys Don't Cry\n. The Good Luck Grin began with an orange, grape, and nutty cherry aroma. Next, grape, caramel, and a hint of cherry on the sip discovered Bourbon, bitter orange, and cherry flavors on the swallow. The end result reminded me of a hybrid of two drinks that were on my first Eastern Standard menu in June of 2007 – namely, Chuck Taggart's\nHoskins\nand the house original\nProspect Park\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4DgooTKqAjTLWrPgZ8YqSBThVPQjVxoaPQ2vSUeq5PLzt2J153zi5vQ95_nCU6MycsOvz3Yo1FeQk89om8kLCwUY9gxvd7u_DSLU7VSkeyx7__7VKRg_aI963ialVkIGzA816SJr7GB9lPowIRbBfeczn6oVoA-OBZWwVNNDndHdaNWwY6Fw2HQs1Q1R/s320/goodluckgrin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4DgooTKqAjTLWrPgZ8YqSBThVPQjVxoaPQ2vSUeq5PLzt2J153zi5vQ95_nCU6MycsOvz3Yo1FeQk89om8kLCwUY9gxvd7u_DSLU7VSkeyx7__7VKRg_aI963ialVkIGzA816SJr7GB9lPowIRbBfeczn6oVoA-OBZWwVNNDndHdaNWwY6Fw2HQs1Q1R/s800/goodluckgrin_ig400.jpg", "comment_count": 0 }, { "title": "lion's mane", "url": "https://cocktailvirgin.blogspot.com/2024/12/lions-mane.html", "published": "2024-12-31T08:00:00.577-05:00", "updated": "2024-12-31T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Alcove", "year": 2020 }, "categories": [ "bitters (Angostura)", "bitters (other)", "egg white", "grenadine", "lime juice", "pimento dram", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "3/4 oz Lime Juice", "1/2 oz Grenadine", "1/4 oz Allspice Dram (Hamilton's)", "1 dash Angostura Bitters", "1 dash Bittermens Tiki Bitters (Bittercube Trinity)", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n3/4 oz Lime Juice\n1/2 oz Grenadine\n1/4 oz Allspice Dram (Hamilton's)\n1 dash Angostura Bitters\n1 dash Bittermens Tiki Bitters (Bittercube Trinity)\n1 Egg White\nShake one round without ice and one round with ice and strain into a coupe glass.\nTwo Tuesdays ago, I returned to my notes from a restaurant's recipe collection on their\nToastTab\nthat included several drinks from Alcove in Boston, and I decided on the Lion's Mane from Alcove. It read like a fruitier, creamier, and less spice-driven\nLion's Tail\nriff that reminded me of the\nTropical Lion's Tail\nthat also cut the allspice dram with a fruity syrup – namely, pineapple – but without the Lion's Mane egg white addition. As for a date, I was able to find an Alcove menu from 2020 that had the Lion's Mane on it. Once prepared, the Lion's Mane welcomed the senses with a Bourbon and berry aroma. Next, a creamy lime and red berry sip pounced on Bourbon, tart berry, and allspice flavors on the swallow. Overall, the allspice was surprising rather subdued in the mix especially on the nose.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8vc9TFMxH78rjusL7csmNSv2HSRNHjeF6yU5y8n3ddyXBOpZj0_aMRk-tA7HjxBOJTy0ndL0nJ4SwVIzaYPLQFpBCnejiGJ4-HWXqVLHfzgz7xCX2dZ2RM5wcnM82zsyhza4gF9cbmq8EknTiK_d7jI1AV0dFZmtBy1G9GaPC4m5ZH8j4t2_1PU_0myW/s320/lionsmane_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8vc9TFMxH78rjusL7csmNSv2HSRNHjeF6yU5y8n3ddyXBOpZj0_aMRk-tA7HjxBOJTy0ndL0nJ4SwVIzaYPLQFpBCnejiGJ4-HWXqVLHfzgz7xCX2dZ2RM5wcnM82zsyhza4gF9cbmq8EknTiK_d7jI1AV0dFZmtBy1G9GaPC4m5ZH8j4t2_1PU_0myW/s800/lionsmane_ig400.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2024 ::", "url": "https://cocktailvirgin.blogspot.com/2024/12/freds-top-10-cocktail-moments-of-2024.html", "published": "2024-12-31T09:00:00.035-05:00", "updated": "2024-12-31T09:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "frederic", "source": "C-Side Bar", "year": 2024 }, "categories": [ "*yearend" ], "ingredients": [ "1. Changed jobs." ], "instructions": null, "body_text": "Back in 2010, someone asked what my favorite cocktail that year was, and I decided not only to start a list of my favorite drinks, but I decided to list the top moments of the previous 12 months. So to continue with the tradition, here is the 15th annual installment:\n1. Changed jobs.\nI started 2024 still working at Josephine as the lead bartender since May 2023. I got a few drinks on the menu, created written recipes for things like our pickled onions (our chef did them for a while but never had ingredients, measurements, or protocol written before he left), trained some servers into bartenders, and more. When I was going away to Denver for the USBG national conference in June, I decided a month before that it was a good time to part ways, and I took the summer off. While I did not find a new role in September that I liked, I ended up joining the opening team at the C-Side Bar in Cambridge in October with the cocktail program being run by Ran Duan. Working a beverage-only bar in a food court taps into my volume experience at places like River Bar as well as the aesthetic-forward programs of Our Fathers and Josephine. A photo (below) of me making our signature C-Side Sling appeared on the front page of the\nBoston Globe\nand in a Boston-dot-com article. Hopefully, the finances work out to make it a worthwhile job situation.\n2. Did some writing.\nMy brother forwarded me a Tweet for an editor of\nMen's Journal\nlooking for articles on bargain whiskeys, and I pitched the idea of talking about the history and my appreciation of\nOld Grand-Dad Bonded\nand it got published in November. I just squeaked in a second article in that magazine (published late on December 29th) with this piece on\nOld Potrero\n, a curious single malt rye whiskey made by Fritz Maytag then of Anchor Brewing (Anchor Distilling has become Hotaling). Moreover, I reached out to\nEdible Boston\nearlier this year and got the opportunity to work with them for the Winter issue by talking about my love of\nhot buttered rum\nthat I broadened into non-alcoholic options like hot buttered coffee and cloudy cider. Hopefully, I can expand out to a few other magazines in 2025 with this freelance work. Other than that, I got quoted in\nVinePair\nabout the\ncult of Mellow Corn whiskey\n.\n3. My drinks got featured in videos, databases, and articles.\nWhile I do not currently have any input on the drink menu at my new job, my cocktail creations have been circulating on\nInstagram\n,\nReddit\n, and more. Some of the notable one have been Bar & Restaurant News featuring my\nQueen of the Lava Beds\nfor Valentine's Day and\nAlgiers Point\nfor their article on brandy and Cognac recipes. Robert Simonson included my Atta Boy meets Hank Panky mashup\nAtta Girl\non his\nSubstack\n's Gin Week.\nDifford's Guide\nalso added\nAtta Girl\nto their recipe database along with my Our Fathers-era\nGustin Gang\nwith Simon Difford giving both recipes 4 1/2 stars out of 5. While a few of my drinks were included in\nInstagram\nreels and posts, I did not keep track of them, but I did note that Coach Vino included my\nDevil's Staircase\n,\nPainted Lady\n, and\nSex Lives of Cannibals\nin his\nYouTube\nvideo series, Giulio's Bar featured my\nDevil's Own Mistress\n, and the Educated Barfly did a\nsegment\non drinks found in my second book\nBoston Cocktails: Drunk & Told\n. Finally, many of my recipes were featured in five of J.E. Clapham's books about Chartreuse, Fernet Branca, Amaro, Dubonnet, and Campari.\n4. It was a big year for beer.\nThis year, we visited 173 unique breweries plus 4 secondary taprooms for a brewery we had already visited. All of the breweries were in the 6 New England states save for my June trip to Denver where I made it to 11 including TRVE, a metal-themed bar that made me miss the departed Bone Up that closed at the end of 2023, and Our Mutual Friend that might have made the best and most unusual beer of the year, Stjørdalsøl – a Norweigan-style alder wood-smoked dark beer. This summer, we had planned one trip to northern Vermont that ended up turning into two when Andrea bought art at Rock Art Brewery, and we had to return to pick it up after the show was over. The first trip was to visit Hill Farmstead and we hit 5 others including the Alchemist and Freak Folk Bier. The second trip two months later included Lawson's, Bent Hill, and River Roost. In state, we welcomed Murder Hill and said goodbye to River Styx and Cambridge Brewing Company; unfortunately we did not have a chance to return to Brick & Feather to have a farewell beer but visited them this earlier in the year, and we did not realize that our visit to Outrider in early December was two weeks before they announced their closure at the end of the year. There were many first time visits such as Doctor's Island, Prodigal Brewing, WHYM, Rustic, Frost Heaves, Sacred Profane, and more.\n5. Read a lot this year.\nLast year, I had an eye issue that made it hard to read, and it took a while to get an appointment to get it taken care of. After reading only 8 books in 2023, I declared last year, \"Hopefully 2024 has me hitting the two books per month mark I was reading at one point.\" And I far exceeded the goal of 24 by finishing 41! I started off the year with the semi-fictional\nThe Bartender's Cure\nby Wesley Straton that I recommended to the server-turned-bartender that I was training. I read some history including\nDusty Booze: In Search of Vintage Spirits\nby Aaron Goldfarb and\nBurn the Ice: The American Culinary Revolution and Its End\nby Kevin Alexander. Flavor and aroma science in\nFlavorama: A Guide to Unlocking the Art and Science of Flavor\nby Arielle Johnson and\nCocktail Theory: A Sensory Approach to Transcendent Drinks\nby Kevin Peterson. Cultural food and drink history in\nThe Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World\nby Bee Wilson and\nThe Cocktail Parlor: How Women Brought the Cocktail Home\nby Nicola Nice. Spirit history with\nMalört: The Redemption of a Revered and Reviled Spirit\nby Josh Noel and\nA Most Notable Water\nby Anistatia Miller & Jared Brown. All about beer with\nCraft Brewing May Not Be For You\nby Charlie Cummings from Remnant Brewery and\nThe Anchor Brewing Story: America’s First Craft Brewery & San Francisco’s Original Anchor Steam Beer\nby David Burkhart. And psychology with\nTalking to Strangers: What We Should Know about the People We Don't Know\nby Malcolm Gladwell and\nThe Courage to Be Disliked\nby Ichiro Kishimi & Fumitake Koga.\n6. We lost a cat named after a drink book author and gained one.\nSadly, we had to say goodbye to Embury, our Russian Blue who had a double hit of liver cancer and the cancer pushing on his other organs to exacerbate his kidney failure (photo above shortly before he started his decline). He left behind his brother Boothby and sister Coley (named after Ada Coleman). Boothby was definitely lonely, so in early October, we ended up adopting another catch-neuter-(not)release cat from the same program that Boothby came from out of Fall River. He got named Duffy after Patrick Gavin Duffy who wrote the cocktail book that was in my parents' home bar (and I have two other editions from him), and he has been quite the project to socialize since he had very little human contact. The three are getting along well together, and Duffy has been seeking out human contact on his own without being bribed by treats.\n7. Kept busy with the United States Bartenders' Guild.\nI already mentioned attending the national conference in Denver that I attended in June, but locally, I helped to organize a bunch of events. These included GrandTen and Bully Boy distillery tours, a tasting and luncheon with Boomsma Cloisterbitter, and a crime tour of Boston with Cutty Sark. Moreover, I organized the Campari Day of Service at the East End House's food pantry and the Negroni and snacks afterwards at Shy Bird, and I also set up one of the four classes for our chapter's Ed Week that was entitled \"Tequila Production Techniques, A Comparative Tasting Seminar\". I wrapped up my second three year term as secretary, and I may take on a similar or different role on the board for next year. In addition, I am still an active member of the national education committee that I joined back in 2020. Regardless, I have already bought tickets for the 2025 national conference in Atlanta.\n8. Attended some cool events.\nBesides the USBG events that I already mentioned, I attended or participated in a wide variety of seminars, classes, and events including\nThe Bartender's Pantry\nbook launch party, the Planteray Mr. Fogg Rum release event, and Nick De Soto's \"Flavor & Technique Master Class\" all sponsored by Maison Ferrand. I also went on a foraging and nature walk class with Chartreuse, attended both a Calvados masterclass and Robert Simonson's book launch party at Equal Measure, learned a lot at Monkey Shoulder's Monkey Business Academy with Anna Mains and Danil Nevsky, and attended \"Cocktails & Stories\" hosted by Equiano Rum & Uncle Nearest at Shore Leave. Finally, I took the Edinburg Whiskey Academy class this Fall sponsored by Ardbeg and Glenmorangie and acquired a Certificate in Scotch Whisky for my efforts.\n9. Created some drinks.\nMy records show that 26 of my posts this year were my own original creations. I would say that the three that got spread the most around\nInstagram\nby other content creators were the\nWhy Don't You Do Right\n,\nDelores del Rio\n, and\nStreets of Crocodiles\n. The three that got both a good number of reviews and high votes on\nKindredCocktails\nwere the\nOaxacan Lady\n,\nDead Man's Alley\n, and\nThe Man Who Was Marked For Death\n. While some of the drink names were sourced from songs, books, movies, and more, the most content was derived from people and places described in Herbert Asbury's\nThe Barbary Coast\nabout 19th century San Francisco such as the\nHell Haggerty\n.\n10. Some cool things coming in 2025.\nI already alluded to some travel next year to Atlanta for the national bartenders' guild meeting. I spent a lot of time in 2024 preparing a PowerPoint slide deck for my 75 minute talk in Colorado Springs at the end of January on the intangible heritage of cocktails for the Colorado Preservation Society's conference. I will also be presenting two cocktails at a happy hour there after that session. Moreover, I have a bunch of books lined up that I am excite to read in 2025 and a bunch of recipes to make as well.\nI usually stall out at 9 and punt with number 10, but this year it was not a problem. So I guess it was a good year. Hope yours was as well!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjT5nzHFzEsaxyEkN4wKAEHDE14TYMHoWrq-qQmQUBGVWSInOLuSdT8U2i6YYXGsBL7CoudoBYTzxedaO08R2uruxo6CN5X9V9iyq9TEvfmRxgEOXw8tsFAzjW6EEa3CJN-H77eG23YQuEXNhbS2MOYYqb-Fo-gmSFrHfzQ5h65ddJXAsOXVkbnw1r4MQ/s320/fredatcside_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_B420-KZybyQowGRWYSqLIygoWeBH3Dfra-52KTCYmvM-NDqrwo0wpNtQdZ-z6mEchHKmCWK3qwHoAHuGqzoSadwiXkZq7TcJ3LDSBfE9L6q_YLqo6a-MdRWWwQuoMc3grdbtspSavVfCKRPtLriPo8TzuzLtm_jERQvQ50B3oej_LhpLqUXoeroQo7R/s320/cambridgebrewingco2024_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANOSoJKmb-OKt9UdLchF2xZ_iTwPzb1BE9nMBEsnigA84fzcG8oxLKu3kxLoX2EH2Be627eumw5V1Ez_DvGvPMRvweHPVfDUC3-VprtE2beCoYkWZpo5NptRLkItbpYA4N2S2-93SyMOTP8SQRYsrR3jMjfkvP7GWYDH7nl61mldVQGaGXmQ6d_u3JxAh/s320/embury_fred_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjnQ4kJnXFi7TsECtWxSd042HCNaFRao3_xg2H8XFT23Aomtwij4ZEAx0a1EaXxAXY2JYwe4PYFLvWOhPM7szjD7khjB6DZSNW6odNjvPP8XhzVxhoWn9M-aJU1b2SHEJSdS_dtVPU8NnaVg2Nt2kJGYaK8FpFNUrCjXhyphenhyphenDfOTXz2aR21b_QqEcATdfHf/s320/paulsgrave_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjT5nzHFzEsaxyEkN4wKAEHDE14TYMHoWrq-qQmQUBGVWSInOLuSdT8U2i6YYXGsBL7CoudoBYTzxedaO08R2uruxo6CN5X9V9iyq9TEvfmRxgEOXw8tsFAzjW6EEa3CJN-H77eG23YQuEXNhbS2MOYYqb-Fo-gmSFrHfzQ5h65ddJXAsOXVkbnw1r4MQ/s800/fredatcside_400.jpg", "comment_count": 1 }, { "title": "promontory point", "url": "https://cocktailvirgin.blogspot.com/2025/01/promontory-point.html", "published": "2025-01-01T08:00:00.000-05:00", "updated": "2025-01-01T08:00:00.121-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tom Hogan", "source": "Anti:Dote", "year": 2015 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "chartreuse (yellow)", "cognac", "punt e mes", "sherry" ], "ingredients": [ "50 mL Pierre Ferrand 1840 Cognac (1 1/2 oz Courvoisier VS)", "20 mL Yellow Chartreuse (1/2 oz)", "20 mL Punt e Mes (1/2 oz)", "20 mL Palo Cortado Sherry (1/4 oz Lustau Oloroso + 1/4 oz Lustau Amontillado)", "3 dash Angostura Bitters (2 dash)", "3 dash Orange Bitters (2 dash Regan's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist and a cherry. Note: I adapted this to be this slightly more Cognac-forward than the original.", "body_text": "50 mL Pierre Ferrand 1840 Cognac (1 1/2 oz Courvoisier VS)\n20 mL Yellow Chartreuse (1/2 oz)\n20 mL Punt e Mes (1/2 oz)\n20 mL Palo Cortado Sherry (1/4 oz Lustau Oloroso + 1/4 oz Lustau Amontillado)\n3 dash Angostura Bitters (2 dash)\n3 dash Orange Bitters (2 dash Regan's)\nStir with ice, strain into a coupe glass, and garnish with an orange twist and a cherry. Note: I adapted this to be this slightly more Cognac-forward than the original.\nAfter sampling from Maison Ferrand's New York City recipe book, I turned to their 2015\nCocktails at the Red Dot: The Singapore Cocktail Book\n. There, I was lured in by the Promotontory Point created by bartender Tom Hogan at Anti:Dote; a 2014 article mentioned that Tom was born in New York City before moving to Chicago, and Promontory Point is a man-made peninsula in Chicago that juts out into Lake Michigan. Overall, the combination of Yellow Chartreuse, sherry, and Punt e Mes reminded me of the Bourbon-based\nBlue Point\ncrafted by Matt Schrage at the Blue Room. In the glass, the Promontory Point began with an orange, grape, and cherry bouquet. Next, honey and grape notes on the sip slipped into Cognac, herbal, nutty, orange, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-j9-nPKLocPzZR5qK_liu_WV-fLGfBrZctjaqrOK4ymQLBC42J6TkKgC6OnCFKw061YCzbi9YY8RP99omjq2kpj9GWBFd1V6dmm_nCOonuObdFgbLevi5dtFHNJffB_aUiagZ8L-_Ds94hpm2wVDeh2h_Cc9eaNeLWWytSIgP0ajL7AqwLINTEHwjk7_v/s320/promontorypoint_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-j9-nPKLocPzZR5qK_liu_WV-fLGfBrZctjaqrOK4ymQLBC42J6TkKgC6OnCFKw061YCzbi9YY8RP99omjq2kpj9GWBFd1V6dmm_nCOonuObdFgbLevi5dtFHNJffB_aUiagZ8L-_Ds94hpm2wVDeh2h_Cc9eaNeLWWytSIgP0ajL7AqwLINTEHwjk7_v/s800/promontorypoint_ig400.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2024 ::", "url": "https://cocktailvirgin.blogspot.com/2025/01/freds-picks-for-top-cocktails-of-2024.html", "published": "2025-01-01T09:00:00.267-05:00", "updated": "2025-01-01T09:00:00.117-05:00", "author": "frederic", "post_type": "blog", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [], "instructions": null, "body_text": "At the end of 2010, someone asked what my favorite drink of the year was, and I lacked an answer at first for there were so many good options to chose from. My choices were influenced by two factors – tastiness and uniqueness; it had to be both memorable and worth repeating. In past years, I did one post for drinks that I had out at bars and one post for drinks that I had at home; however, as I found myself going out less due to my work schedule and other factors, I cut it down to one post a few years ago. Each month here was selected for when the drink post appeared and not when it was enjoyed (unlike my real time\nInstagram\naccount, I have a two week delay here before it goes live to give myself an ample window to write). Without further ado, here is the fifteenth annual installment of my best drinks for the year with a pair of runner ups.\nJanuary:\nThe winner for the month was an easy pick with the\nSolomon Grundy\nby Los Angeles bartender Dan Long – it reminded me of Backbar's Scarecrow with a touch of Fernet shaping a gentle amaro, and it made my chef at Josephine rather happy when I made it for him as his nightcap. For runners up, one old and one new. The old is the\nNew Victoria\nfrom the\nCafé Royal Cocktail Book\nwith a rye-apple brandy mix accented with passion fruit and banana that seemed like it would be more like 2017 than 1937. And the new is\nLobo Saldado\nfrom Lion's Share in San Diego as another split-spirit drink of tequila-Cognac with maple and Benedictine; the tequila-maple combination fondly reminded me of drinks like Debbie Don't.\nFebruary:\nFor top honors in February was the\nOn the Avenue\nat Equal Measures as a Boulevardier of sorts with the rye and Campari split with Cognac and Cynar, respectively. Getting a nod were two elegant recipes: an Old Fashioned\nBesitos de Abuelita\nby Raised by Wolves with Pedro Ximenez and Sfumato as accents and Pouring Ribbon's Flip\nLittle Gem Diner\n.\nMarch:\nI rather enjoyed the De La Louisiane-Remember the Maine mashup\nLouisiane and Maine\nby Todd Yard of\nConcocktails\n. For secondary mention with a great name was\nPlausible Deniability\nthat reads like a Rusty Nail meets a Campari Sour; also, Teardrop Lounge's\nHell or High Water\nthat reminded me of a Clover Club in structure but with Irish Whiskey, peach, honey, and Benedictine.\nApril:\nTop pick for April was the\nBurrows in Disguise\nas a weird Scotch Boulevardier with a Drambuie in the mix at Blyth & Burrows in Portland, Maine. Two mezcal recipes also caught my attention that month – namely,\nGasoline Boots\nat the Patterson House with Punt e Mes, Cynar, and Bendictine, and\nCastaneda's Companions\nwith dry vermouth, Cynar, and Yellow Chartreuse.\nMay:\nA 2016-era Eastern Standard recipe called\nAfter Midnight\nthat reminded me of their Coup d'Etat crossed with Chuck Taggart's Hoskins (that appeared on one of their early menus) had a comforting familiarity. Two falernum drinks deserve some mention for May with\nPyre of Minerva\nas a Laphroaig Toronto of sorts by Jacob Mentel while at Wormwood in San Diego, and\nApropos Barbados\nas the Dorrance's rum egg white Sour with apricot.\nJune:\nThieves in the Night\nas a mezcal-gin Julep sweetened by Braulio and maple from Death & Co.'s\nWelcome Home\nbook was a delight. Two other drinks in June worthy of merit were the walnut banana bread Old Fashioned,\nThe Man in the Yellow Hat\n, from Devon in NYC, and bitter fruity stirred drink,\nGhosts of Graceland\n, fromPolite Provisions in San Diego.\nJuly:\nOne of the most enjoyable drinks of the month was the\nFamous on Paper\nat The Violet Hour that read like a Naked and Famous made friends with a Paper Plane. July also offered up Ivy Mix's mashup of sorts of a Red Hook and Green Point with the\nPerfect BQE\nand Trick Dog's\nBaby Turtle\nas a delightful Tequila Sour from their Pantone menu.\nAugust:\nI purchased Amaro Pasubio this past year, and\nPalomar's El Presidente\nriff used the blueberry wine-based amaro rather well. Two drinks that made my bottle of Ancho Reyes shine got seconds for August: Smith & Cross, honey, and Cynar in the\nNo Woman, No Crime\nfrom Shameful Tiki in Toronto and mezcal, Punt e Mes, and bitter things in the\nComanche Club\nfrom Raines Law Room.\nSeptember:\nSeptember had me appreciating both the name and ingredients of the\nClever Visual Metaphor\nby Winnipeg bartender Nicole Cote that had a similar feel to January's Solomon Grundy. For honorable mention, Bourbon & Branch's\nLaphroaig Project\nstill holds up, and Beckaly Frank's spicy Negroni,\nMy Name Is Nobody\n, that she offered up to the\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nbook (there are other variations out there that I did not make though) got my attention.\nOctober:\nThis was a tough month with more heavier hitters throughout. My pick is Daiquiris & Daisy's\nChili Southside\nthat displayed how Ancho Reyes at 80° proof could hold its own as a base spirit. Dutch Kill's Becherovka-containing\nVelvet Revolution\nand their quirky\nHitman\nwith Batavia Arrack were tasty.\nNovember:\nLiz Pittari's Halloween menu tribute to\nHellraiser\nat Backbar called\nPin(heads) and Needles\nwas quirky yet delicious with mezcal, Braulio, and Zirbenz. For silver and bronze for the month in no particular order was the agave bitter stirred drink with a great tip of the hat to history of the\nMina Loy\nfrom the now closed Park in Harvard Square; also, the cuteness of the name matched the flavor punch of the\nStregasaurus\nfrom Smith in Seattle.\nDecember:\nMy pick of the month was Alcove's Negroni's transformative adventure to the Czech Republic called the\nBullfinch Trio\n. For December's nod of approval, two good uses of Lustau's East India Solera Shery – namely, Baldwin & Son's Trading Co.'s Bluecollar/Brooklyn riff,\nGood Luck Grin\n, and Clover Club's rum Old Fashioned spiced with falernum and cinnamon,\nLei'd to Rest\n.\nSome of my favorite creations not mentioned in yesterday's year end round-up:\nI mentioned yesterday 7 of the drinks that I created that were hits on\nInstagram\nand\nKindredCocktails\n, so here are a few that I was proud of that might have gotten overlooked. The\nDevil's Kitchen\nwas one that I crafted after looking over all of the Ancho Reyes Chile Liqueur pairings on the blog that turned out rather well. The agave-based\nThis Is Not Berlin\ncomplemented the spirits with Cynar, grapefruit, and cinnamon flavors. The\nOpera Comique\nwas essentially a Trident meets the Drink of Laughter and Forgetting, and the orange liqueur-Cynar duo from one drink inspired the\nPapa Was a Rodeo\nusing the 1910's Cognac-mezcal base. Finally, the Cutty Sark crime tour of Boston that I helped organize led to the\nJolly Jane\nnamed after one of the creepiest serial killers in our city.\nOverall, 2024 was a great year of recipes although I wish that time and finances made going out for drinks something that I could do more often. Regardless of the creeping prices, drinks out on the town are frequently too complicated to put into a blog post with all of the acidification, clarification, fat washing, batching, and other advanced techniques not to mention fewer off-the-shelf or commonly made ingredients. I understand that it is a trend prompted by awards and making places more unique (drinks only available there or when the bar does pop-ups elsewhere), but it does not translate well to a blog like this one. Luckily, there are still some places keeping it old school. Here, I was able to narrow down the 330+ recipes from others down to the top 12 and the top 36, so think of the above as the best 3% or 10% that I had this year. Indeed, I look forward to what 2025 brings to my home bar and bars across town. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlIUdJiBOW0-IynXboBl4BtyKE6hVgHy0HE-D0ihBMSiP4qW6NOcbAiy7hcEu3XdCzTwF52se6IHAcOwqOSUIfRHKl1zrRB0624OmTjtwgwSs0pAJIdGe-_Hs-_SWoPViKGLK26tRPgxxHlhaY6n67EMGTAVwyiHiBfGmhTHC11Ar3ab2D0fDIKpTjcJH/s320/ontheavenue_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZANKiBxucwj40yUTRtsYNPiTb-owBTu1_u_HUib_4WXiG3Rkg0vtNH9AbdkPdOskXiRgzWdvqAORi8rtw50SyGBuid7ez7hq2Zv9m6QrQM2rIF3IPaTTSOYmD5mxBs7DT47BSy5RkBKx_NAZZdBHZqtzpFkF-5CYUIzPkz67TeGhYKOIc4rPxPTO254W/s320/gasolineboots_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXftCF2KnxCfN5v6QHgPdZozecuvrmYqYkXSA1ZJNRQ7MlUSFJkBDe9wF3PYmnQUorgPsS_7qcqihkaLbvFswGfThmriN_ZLvCz863UGQ6KAyGonrBYPFY17Ob1iyEac4KXojm72q1nPD7TLxaA3dR7Yt-HmAiepaEE_74xcPhvP30aD3VnEur_pisXJAn/s320/thievesinthenight_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrm9pRs5VcCAOu_T3b_xQpDYwImS2r0ERR1SzGT1or2nF8HN6f1kBZdwwH5z3BLVYdLtwRCWEQeUIgmM2Nh4qcBFeYUgJ1nsQNW9kMPMTnjieK6U9Tg3VPiKgXfiv0jK8b6miaEb4ULs0d3UQOpaQNXeF2_l-HZt3-ub0mfdT5crEQCAv65l1AFJ2pHsA/s320/clevervisualmetaphor_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76PFopf2WJCC9647bohFGx5fy9hYbNp84UzJsmonIsJwASmspTb2BBqXxmUx8BAGWCHnxfbVkYK4VmrRgFHktXjE9_ZYjcVGgAySFSO_XYz0Vi9bfJjmEeYW-n0VXpnX7cdoyXG0bq0IPlyEbayi9B1_hNfO8dtRx7rwQ_0kIpOKeZnj_PHA6bNfrcw6e/s320/chilisouthside_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqBxTz5MXf1o-9wNklvtxV2VxZDmPWExZb2_8XQAgY09wxUpz1OCVjFLrBonv5LJf4ziWjiW7O484O-DXTcWu6ju3yzeBZiFb7lNroYFEFHqA84N9P1XQomXZqGQGREOqFQ8pHdW-wFbLnSsOqZ1CkaRtGN9MigigeJ80JI_DBWh_SI81x8TRb83N-LtK/s320/jollyjane_forreddit_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlIUdJiBOW0-IynXboBl4BtyKE6hVgHy0HE-D0ihBMSiP4qW6NOcbAiy7hcEu3XdCzTwF52se6IHAcOwqOSUIfRHKl1zrRB0624OmTjtwgwSs0pAJIdGe-_Hs-_SWoPViKGLK26tRPgxxHlhaY6n67EMGTAVwyiHiBfGmhTHC11Ar3ab2D0fDIKpTjcJH/s800/ontheavenue_ig400.jpg", "comment_count": 0 }, { "title": "brethren of the coast", "url": "https://cocktailvirgin.blogspot.com/2025/01/brethren-of-coast.html", "published": "2025-01-02T08:00:00.037-05:00", "updated": "2025-01-02T08:00:00.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "bitters (other)", "bitters (Peychaud's)", "rum", "simple syrup" ], "ingredients": [ "2 oz Rhum Barbancourt 8 Year", "1/2 oz Demerara Syrup", "2 dash Peychaud's Bitters", "2 dash House Ginger Bitters (King Floyd's Scorched Pear & Ginger)" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with a lime twist.", "body_text": "2 oz Rhum Barbancourt 8 Year\n1/2 oz Demerara Syrup\n2 dash Peychaud's Bitters\n2 dash House Ginger Bitters (King Floyd's Scorched Pear & Ginger)\nStir with ice, strain into an old fashioned glass, and garnish with a lime twist.\nTwo Thursdays prior, I opened up my copy of Eastern Standard's bar bible from their pre-Pandemic days, and I spotted the Rhum Old Fashioned dubbed the Brethren of the Coast. The call for Haitian spirit made sense once I discovered that buccaneers off the coast of Hispanola (now Haiti and Dominica) who sought revenge on the Spanish called themselves \"The Brethren of the Coast.\" Once prepared, the drink sailed to the nose with lime and barrel-aged spirit notes. Next, a semi-sweet sip unfurled into rum, cherry, pear, anise, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ypcwQljaplK7Mslc4ZCy24BeXnPszQKv06CWetFc2sZW1fD8sbWXAWnz0zsHgvEEPN54WX1ehX6GI2mrJRo08NC9mMh9BgfVw7dWQN-AICGbqo_gQVIYj4DnJoWhCvUD7xBb5rgg1JOjJDZBiHnz3vjyVt_mtUG_l6C7GM6Z7nGmTurtpvxtzC2I3uzW/s320/brethrencoast_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ypcwQljaplK7Mslc4ZCy24BeXnPszQKv06CWetFc2sZW1fD8sbWXAWnz0zsHgvEEPN54WX1ehX6GI2mrJRo08NC9mMh9BgfVw7dWQN-AICGbqo_gQVIYj4DnJoWhCvUD7xBb5rgg1JOjJDZBiHnz3vjyVt_mtUG_l6C7GM6Z7nGmTurtpvxtzC2I3uzW/s800/brethrencoast_ig400.jpg", "comment_count": 0 }, { "title": "model village", "url": "https://cocktailvirgin.blogspot.com/2025/01/model-village.html", "published": "2025-01-03T08:00:00.088-05:00", "updated": "2025-01-03T08:00:00.150-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jack Stevenson", "source": "Death & Co. Denver", "year": 2023 }, "categories": [ "bitters (aromatic)", "cognac", "scotch", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz High West Rye (Rittenhouse)", "1/2 oz Hine by H Cognac (Courvoisier VS)", "3/4 oz Carpano Sweet Vermouth (Cocchi)", "2 tsp Giffard Crème de Mûre (Marie Brizard Blackberry Brandy)", "1 tsp Port Charlotte 10 Year Scotch (Laphroaig 10 Year)", "2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a cherry.", "body_text": "1 1/2 oz High West Rye (Rittenhouse)\n1/2 oz Hine by H Cognac (Courvoisier VS)\n3/4 oz Carpano Sweet Vermouth (Cocchi)\n2 tsp Giffard Crème de Mûre (Marie Brizard Blackberry Brandy)\n1 tsp Port Charlotte 10 Year Scotch (Laphroaig 10 Year)\n2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a cherry.\nTwo Fridays ago, the\nReddit\n's cocktails forum offered up an interesting drink called the Model Village for day 20 of their yearly cocktail Advent calendar project. The recipe was created by Jack Stevenson at Death & Co. Denver in 2023 and sourced from Death & Co.'s online market page; that page described how Jack was inspired by the\nRed Ant\ncreated at Death & Co. Manhattan. I believe that I had not touched that bottle of blackberry liqueur for almost three years back when I made the\nAt the Gates of Hell\n. All of the recipes on the blog including that one with it have been shaken citrus numbers, and the straight spirits nature of the Model Village reminded me of the classic Russell House Cocktail (rye, blackberry liqueur, simple syrup, orange bitters) that I made but did not write up when I was working at Russell House Tavern; luckily, the vermouth and Scotch here made this combination a lot more interesting. In the glass, the Model Village opened up with berry and grape aromas accented with a wisp of smoke. Next, a grape and dark fruit sip transformed into rye, Cognac, and peat smoke on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCMLtZyRqfyCh1F_WVsRZDZCzSmt8OXgxywPxqBYwG4_tjMNkiOCkWaf3x12FyT7MZq_lgc8VGpd56gguzqlVn5HngGH1_As3RQ4OBL2UxOs_vfndXHDelkM4DYJPZAxjX3cKDs0maX51GQTgMwDcLFCtXqRl3Fe5gqpWtAVL99uTd09CLAnZUF6ah-fN/s320/modelvillage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCMLtZyRqfyCh1F_WVsRZDZCzSmt8OXgxywPxqBYwG4_tjMNkiOCkWaf3x12FyT7MZq_lgc8VGpd56gguzqlVn5HngGH1_As3RQ4OBL2UxOs_vfndXHDelkM4DYJPZAxjX3cKDs0maX51GQTgMwDcLFCtXqRl3Fe5gqpWtAVL99uTd09CLAnZUF6ah-fN/s800/modelvillage_ig400.jpg", "comment_count": 0 }, { "title": "easy out", "url": "https://cocktailvirgin.blogspot.com/2025/01/easy-out.html", "published": "2025-01-04T08:00:00.031-05:00", "updated": "2025-01-04T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Dutch Kills", "year": 2024 }, "categories": [ "amaro", "lime juice", "passion fruit syrup", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Lalo Tequila (Arette)", "1 oz Amaro Montenegro", "3/4 oz Lime Juice", "3/4 oz Passion Fruit Syrup", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with cayenne pepper powder.", "body_text": "1 oz Lalo Tequila (Arette)\n1 oz Amaro Montenegro\n3/4 oz Lime Juice\n3/4 oz Passion Fruit Syrup\n1/4 oz Cinnamon Syrup\nShake with ice, strain into a coupe glass, and garnish with cayenne pepper powder.\nTwo Saturdays ago, I returned to my list of drinks to make and decided on the Easy Out from the Spring/Summer 2024 menu at Dutch Kills that I had found in an online set of recipe flashcards. The combination of Montenegro with cinnamon reminded me of the\nConquest of Paradise\n,\nBattle Annie\n, and other drinks, and Montenegro with passion fruit was one that I experienced in the\nStranger than Paradise\n, so I was curious to see what the three would do together. In the glass, the Easy Out opened up with chili, passion fruit, clementine, and cinnamon aromas. Next, lime, caramel, and tropical notes on the sip were stepped on by tequila, peach, and cinnamon flavors on the swallow with hints of pepper spice on the the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2WRbxQ_7zUjXqGgyh2tm7DWqDs1IrnG2Z1wD2w6r_-oWKozg1THWu-d6OhkKHm_0ENyhFXQVIIbLj_9Fse1q4QhjvqSo0NqUBVDcNZYaIqo-ZyZElEQ0Ig3CHoVV7qa_UGkiKPkZrZBe3C_CjzC4QhXTJKpP9bZADUbXQOQbE9TGOMCmydz6LQn9Bw63/s320/easyout_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2WRbxQ_7zUjXqGgyh2tm7DWqDs1IrnG2Z1wD2w6r_-oWKozg1THWu-d6OhkKHm_0ENyhFXQVIIbLj_9Fse1q4QhjvqSo0NqUBVDcNZYaIqo-ZyZElEQ0Ig3CHoVV7qa_UGkiKPkZrZBe3C_CjzC4QhXTJKpP9bZADUbXQOQbE9TGOMCmydz6LQn9Bw63/s800/easyout_ig400.jpg", "comment_count": 0 }, { "title": "dagny taggart", "url": "https://cocktailvirgin.blogspot.com/2025/01/dagny-taggart.html", "published": "2025-01-05T08:00:00.041-05:00", "updated": "2025-01-05T08:00:00.227-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Leo Rivas", "source": "Imbibe Magazine", "year": 2011 }, "categories": [ "amer picon", "aperol", "scotch" ], "ingredients": [ "1 3/4 oz Scotch (Famous Grouse Smoky Black)", "1/2 oz Aperol", "1/4 oz Torani Amer" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with Ardbeg 10 Year Scotch, add a large ice cube, and garnish with a flamed (unflamed) orange twist.", "body_text": "1 3/4 oz Scotch (Famous Grouse Smoky Black)\n1/2 oz Aperol\n1/4 oz Torani Amer\nStir with ice, strain into an old fashioned glass rinsed with Ardbeg 10 Year Scotch, add a large ice cube, and garnish with a flamed (unflamed) orange twist.\nTwo Sundays ago, I spotted a curious drink called the Dagny Taggart in a comment on\nKindredCocktails\nand traced it back to\nImbibe Magazine\nin 2011. There, it described how it was created by Leo Rivas at Seven Grand in Los Angeles and named for the fictional heroine in Ayn Rand's\nAtlas Shrugged\n. The combination of Aperol and something Amer Picon-like was one that I enjoyed in the\nBigmouth Strikes Again\n, so I was curious to see it matched with Scotch. In the glass, the Danny Taggart proffered a peat smoke and orange aroma. Next, malt and a hint of caramel on the sip opened up into smoky Scotch and bitter orange transitioning to softer orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7JH7grE7y_LMDTwySGaqD_hDavvJwhurssPQdWN71KTxE9tA1-dFIom2ZHeU7wGlH2B2etbBX8qJZ_uuRQi8gZ1s7YOtiuPWe9aGi16kzrMc-Xd19ijV263Egv3e571KA40NdNJAild-b6aGQ5GA2Hz5UcFCpdsGhREMpl-LvNLIE11Bq66VPhff7Y2O/s320/dagnytaggart_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7JH7grE7y_LMDTwySGaqD_hDavvJwhurssPQdWN71KTxE9tA1-dFIom2ZHeU7wGlH2B2etbBX8qJZ_uuRQi8gZ1s7YOtiuPWe9aGi16kzrMc-Xd19ijV263Egv3e571KA40NdNJAild-b6aGQ5GA2Hz5UcFCpdsGhREMpl-LvNLIE11Bq66VPhff7Y2O/s800/dagnytaggart_ig400.jpg", "comment_count": 0 }, { "title": "lucy mercer", "url": "https://cocktailvirgin.blogspot.com/2025/01/lucy-mercer.html", "published": "2025-01-06T08:00:00.032-05:00", "updated": "2025-01-06T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Erick Castro", "source": "Boilermaker", "year": 2015 }, "categories": [ "amaro", "cognac", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Pierre Ferrand 1840 Cognac (Courvoisier)", "3/4 oz Blanc Vermouth (Dolin)", "1/2 oz Amaro Meletti" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with lemon oil from a twist.", "body_text": "1 1/2 oz Pierre Ferrand 1840 Cognac (Courvoisier)\n3/4 oz Blanc Vermouth (Dolin)\n1/2 oz Amaro Meletti\nStir with ice, strain into an old fashioned glass with ice, and garnish with lemon oil from a twist.\nTwo Mondays ago, I ventured back to the Maison Ferrand 2015\nNew York City Cocktail Book\nand honed in on the Lucy Mercer by Erick Castro at the now closed Boilermaker in Manhattan. Erick named his Cognac drink after President Franklin D. Roosevelt's mistress who was never allowed to attend the cocktail hour. With a brandy, vermouth, and Meletti, it reminded me of another tribute cocktail, the\nHedy Lamarr\n. Once mixed, the Lucy Mercer tempted the nose with a lemon, caramel, and floral-herbal bouquet. Next, a semi-sweet sip with caramel notes revealed Cognac, cola, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr9FS74uxtkYVeh-5yNoTWdybQASsjgS0h1qYkihdM92RrJycs5Ll-kdWZCPw1EmaHShp8lAxmFT7gXAFXpyiPFAeX6AiKmvdheccw_vZ8n9uW3IXY0bhhe4GQ4az5i1bUEpQZMhYCySTnS7n1FcC-j3V3t29fJh0Ws-wClgvwK8Zrr80su9CFAv_eXJQ/s320/lucymercer_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr9FS74uxtkYVeh-5yNoTWdybQASsjgS0h1qYkihdM92RrJycs5Ll-kdWZCPw1EmaHShp8lAxmFT7gXAFXpyiPFAeX6AiKmvdheccw_vZ8n9uW3IXY0bhhe4GQ4az5i1bUEpQZMhYCySTnS7n1FcC-j3V3t29fJh0Ws-wClgvwK8Zrr80su9CFAv_eXJQ/s800/lucymercer_ig400.jpg", "comment_count": 0 }, { "title": "bienvenidos", "url": "https://cocktailvirgin.blogspot.com/2025/01/bienvenidos.html", "published": "2025-01-07T08:00:00.032-05:00", "updated": "2025-01-07T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Elayne Duff", "source": "The Tequila Ambassador", "year": null }, "categories": [ "campari", "creme de banane", "mezcal", "punt e mes", "tequila" ], "ingredients": [ "2 oz Tequila Ocho Reposado (Espolon)", "1/2 oz Giffard Banane du Bresil (Tempus Fugit)", "1/2 oz Punt e Mes", "1/2 oz Campari", "1/4 oz Vago Elote Mezcal (Peloton de la Muerte)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist. combined with elements of the", "body_text": "2 oz Tequila Ocho Reposado (Espolon)\n1/2 oz Giffard Banane du Bresil (Tempus Fugit)\n1/2 oz Punt e Mes\n1/2 oz Campari\n1/4 oz Vago Elote Mezcal (Peloton de la Muerte)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Tuesdays ago, I opened up my new copy of Tomas Estes'\nThe Tequila Ambassador\npublished by Wonk Press and turned to the recipe section. There, I spotted the Bienvenidos by Elayne Duff, and the idea reminded me of a\nRosita\ncombined with elements of the\nBanana Boulevardier\n, so I was intrigued. The Bienvenidos greeted the senses with a grapefruit, tequila, and orange aroma. Next, caramel and grape notes on the sip transversed into tequila, bitter herbal, and banana flavors on the swallow with smoke on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPecVuuNTUmiZk0nDDB0LAUp1GU0BY9r50IaKCkHB8eK6him8e38MOaInfnetWCe9a9w7kR1RpHsYO9l2Zz2xmNcFMFGwwX_mum6s-TrNQgrL-xSlL0bQL8zc3_q8R769IeQ5DpjSGj8D8DieBWSeRLUJ_ffcKx2GlkL5Hoxd29z9AGhEdtpcpSzucz6P/s320/bienevenidos_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPecVuuNTUmiZk0nDDB0LAUp1GU0BY9r50IaKCkHB8eK6him8e38MOaInfnetWCe9a9w7kR1RpHsYO9l2Zz2xmNcFMFGwwX_mum6s-TrNQgrL-xSlL0bQL8zc3_q8R769IeQ5DpjSGj8D8DieBWSeRLUJ_ffcKx2GlkL5Hoxd29z9AGhEdtpcpSzucz6P/s800/bienevenidos_ig400.jpg", "comment_count": 0 }, { "title": "chester copperpot", "url": "https://cocktailvirgin.blogspot.com/2025/01/chester-copperpot.html", "published": "2025-01-08T08:00:00.031-05:00", "updated": "2025-01-08T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Bourbon & Branch", "year": 2015 }, "categories": [ "amaro", "bitters (orange)", "kahlua", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Diplomatico Exclusiva Rum (Coruba)", "1 oz Cocchi Sweet Vermouth", "1/2 oz Amaro Ciociaro", "1/8 oz Borghetti Espresso Liqueur (Mr. Black)", "4 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Diplomatico Exclusiva Rum (Coruba)\n1 oz Cocchi Sweet Vermouth\n1/2 oz Amaro Ciociaro\n1/8 oz Borghetti Espresso Liqueur (Mr. Black)\n4 dash Orange Bitters (Scrappy's)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I was looking through online recipe flashcards for Bourbon & Branch in San Francisco and decided upon the Chester Copperpot. I found a\nYelp\nreview that mentioned this drink at the bar in 2015 but it could be older. Perhaps the name refers to a character in the 1985 movie\nThe Goonies\n, and the movie\nWikipedia\ndescribes how, \"Chester Copperpot was a reclusive scavenger hunter from Astoria, Oregon, who went missing in the 1930s while looking for One-Eyed Willy's treasure. He was later found by the Goonies, crushed to death under a booby-trapped boulder.\" In the glass, the Chester Copperpot started the tasting adventure with an orange, caramel, and grape bouquet. Next, a grape and caramel sip led into dark rum and bitter coffee melding into bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOV-_hCSaGojN4VY8QgZM_zaI63Q6sScsMrXK-bZ-52aC7iZpjrwbUxonS2t4QB-aVdk0d-Qenky9eMoKeBUvxa_aEReexZQPdy5HinlFHRyPFOgYlVvUFy0vqSl2hmy8r0374qqmSJVYL8BnV2QTFMGcFnB4QuFswqTzH4ZJpuk3neQqF2DFdBjZUmuKA/s320/chestercopperpot_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOV-_hCSaGojN4VY8QgZM_zaI63Q6sScsMrXK-bZ-52aC7iZpjrwbUxonS2t4QB-aVdk0d-Qenky9eMoKeBUvxa_aEReexZQPdy5HinlFHRyPFOgYlVvUFy0vqSl2hmy8r0374qqmSJVYL8BnV2QTFMGcFnB4QuFswqTzH4ZJpuk3neQqF2DFdBjZUmuKA/s800/chestercopperpot_ig400.jpg", "comment_count": 0 }, { "title": "sunny-side up", "url": "https://cocktailvirgin.blogspot.com/2025/01/sunny-side-up.html", "published": "2025-01-09T08:00:00.038-05:00", "updated": "2025-01-09T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "The Dead Rabbit", "year": null }, "categories": [ "bitters (Angostura)", "bitters (mole)", "creme de banane", "curacao", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 1/2 oz Tullamore Dew Caribbean Rum Cask Whiskey (Teeling Small Batch (*))", "1 oz Cocchi Sweet Vermouth", "1/4 oz Pierre Ferrand Dry Curaçao", "1/4 oz Giffard Crème de Banane (Tempus Fugit)", "1 dash Angostura Bitters", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a Nick & Nora (coupe) glass.", "body_text": "1 1/2 oz Tullamore Dew Caribbean Rum Cask Whiskey (Teeling Small Batch (*))\n1 oz Cocchi Sweet Vermouth\n1/4 oz Pierre Ferrand Dry Curaçao\n1/4 oz Giffard Crème de Banane (Tempus Fugit)\n1 dash Angostura Bitters\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a Nick & Nora (coupe) glass.\n(*) Teeling Small Batch is finished in rum casks.\nTwo Thursdays prior, I reached for my copy of\nPaddy Drinks: The World of Modern Irish Whiskey Cocktails\nand selected the Sunny-Side Up by Jillian Vose at the The Dead Rabbit in Manhattan. The rum element (albeit a finish), sweet vermouth, curaçao, and Angostura reminded me of the\nPresidente\n, so I wanted to see how it would play out with a whiskey base, banana liqueur, and chocolate bitters in the mix. In the glass, the Sunny-Side Up gave forth a caramel, orange, and banana bouquet. Next, a grape and caramel sip turned over into whiskey, caramelized fruit, chocolate, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuN5axaquN0O_wHMJGk1N73xaM9OE4RSw3_jvS7mZHYdOJJNAiW9u7hdniZgoSxoxgUBM-O6V10DYs9yuyW9hkdc0Dlh715MmdghqvTdPUs38cXxoMmONYnfyY6PZesX4tJQLK33x1TwWrwDzK7k-u0xXlu93GB9TKR0HP1CF9M1OpwaEQMRgug73utFHV/s320/sunnysideup_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuN5axaquN0O_wHMJGk1N73xaM9OE4RSw3_jvS7mZHYdOJJNAiW9u7hdniZgoSxoxgUBM-O6V10DYs9yuyW9hkdc0Dlh715MmdghqvTdPUs38cXxoMmONYnfyY6PZesX4tJQLK33x1TwWrwDzK7k-u0xXlu93GB9TKR0HP1CF9M1OpwaEQMRgug73utFHV/s800/sunnysideup_ig400.jpg", "comment_count": 0 }, { "title": "nighthawks", "url": "https://cocktailvirgin.blogspot.com/2025/01/nighthawks.html", "published": "2025-01-10T08:00:00.041-05:00", "updated": "2025-01-10T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Eryn Reece", "source": "Speed Rack competition", "year": null }, "categories": [ "ancho reyes", "bitters (mole)", "kahlua", "mezcal", "sherry", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "3/4 oz Lustau Amontillado Sherry", "1/2 oz Carpano Sweet Vermouth (Cocchi)", "1/2 oz Caffe Lolita (Mr. Black)", "1/4 oz Ancho Reyes Chile Liqueur", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice and strain into a Nick & Nora (coupe) glass.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n3/4 oz Lustau Amontillado Sherry\n1/2 oz Carpano Sweet Vermouth (Cocchi)\n1/2 oz Caffe Lolita (Mr. Black)\n1/4 oz Ancho Reyes Chile Liqueur\n1 dash Bittermens Mole Bitters\nStir with ice and strain into a Nick & Nora (coupe) glass.\nTwo Fridays prior, I picked Lynnette Marrero and Ivy Mix's\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nbook for inspiration. There, I spotted Eryn Reece's Nighthawks that she served up for a dealer's choice round for a Speed Rack competition. She named it after the Edward Hopper painting and probably based it off her 2013\nBroken Oath\nat Death & Co. Once stirred and strained, the Nighthawks rose to the nose with a coffee, vegetal, and smoke nose. Next, a grape-driven sip from the sherry and vermouth elements served up smoky mezcal, coffee, chile spice, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-lQysQf7soGvoRENyW-a4iIjcfTiqVJQDtWgaoiLVxZvAZg1nLVRVUnB-MvvKrwRvJn5hD0sm0PaLu4whc0vXSfqEZufnw8Tfy2AswzmrrOdqpvoNeVDW-rhji6zpYRrj6K0GMNRR2SvEKMSZMzgoLSqU6tsbAKwsWU-V5hna0XmHdIcy4Z67kM9Htwy/s320/nighthawks_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-lQysQf7soGvoRENyW-a4iIjcfTiqVJQDtWgaoiLVxZvAZg1nLVRVUnB-MvvKrwRvJn5hD0sm0PaLu4whc0vXSfqEZufnw8Tfy2AswzmrrOdqpvoNeVDW-rhji6zpYRrj6K0GMNRR2SvEKMSZMzgoLSqU6tsbAKwsWU-V5hna0XmHdIcy4Z67kM9Htwy/s800/nighthawks_ig400.jpg", "comment_count": 0 }, { "title": "rhymes with orange", "url": "https://cocktailvirgin.blogspot.com/2025/01/rhymes-with-orange.html", "published": "2025-01-11T08:00:00.052-05:00", "updated": "2025-01-11T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Michael Mas", "source": "Experimental Cocktail Club", "year": 2014 }, "categories": [ "bitters (other)", "cognac", "curacao", "egg white", "fernet-branca", "lemon juice" ], "ingredients": [ "4 cL Pierre Ferrand Dry Curaçao (1 1/3 oz)", "2 cL Fernet Branca (2/3 oz)", "1.5 cL Pierre Ferrand 1840 Cognac (1/2 oz Courvoisier VS)", "1.5 cL Lemon Juice (1/2 oz)", "1.5 cL Egg White (1 Egg White)", "1 dash Bob's Cardamon Bitters (The Bitter Housewife)" ], "instructions": "Shake one round without ice and one round with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "4 cL Pierre Ferrand Dry Curaçao (1 1/3 oz)\n2 cL Fernet Branca (2/3 oz)\n1.5 cL Pierre Ferrand 1840 Cognac (1/2 oz Courvoisier VS)\n1.5 cL Lemon Juice (1/2 oz)\n1.5 cL Egg White (1 Egg White)\n1 dash Bob's Cardamon Bitters (The Bitter Housewife)\nShake one round without ice and one round with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Saturdays ago, I was perusing Maison Ferrand's 2014\nParisian Cocktail Book\nwhen I spotted the oddball Rhymes with Orange by Michael Mas at the Experimental Cocktail Club in Paris. Curaçao and Fernet Branca have worked well together in drinks like the\nAll Hands on Deck\n,\nAlligator\n,\nDon't Give Up the Ship\n, and\nHeather in Queue\n, so I was curious to see what it could do in this liqueur-forward egg white Sour that was skewed like the\nMission of Burma\nto have orange liqueur as the principle ingredient. Once mixed, the Rhymes with Orange quizzed the nose with orange, lemon, and herbal aromas. Next, a creamy orange and lemon sip opened up into a world of orange, gentian bitter, minty, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFIHtTkojYyIV4R9859NV6m_DSVRZmtiDt7Zfee_Kw7FFT2zhEkq3dbDxLTmpO_zm9F9WbcOqsCoVfCglj7eeY2y5d3xk3nKTmpX_IMTktEqAsFpiB3AwDeVmkmkxdeV_ZAmecXuXqFVNHgqqC7YTrMyvhZMp1SxCplOQr6bid2hOh9TWhq0mdckpDSmT/s320/rhymeswithorange_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFIHtTkojYyIV4R9859NV6m_DSVRZmtiDt7Zfee_Kw7FFT2zhEkq3dbDxLTmpO_zm9F9WbcOqsCoVfCglj7eeY2y5d3xk3nKTmpX_IMTktEqAsFpiB3AwDeVmkmkxdeV_ZAmecXuXqFVNHgqqC7YTrMyvhZMp1SxCplOQr6bid2hOh9TWhq0mdckpDSmT/s800/rhymeswithorange_ig400.jpg", "comment_count": 0 }, { "title": "scandinavian delight", "url": "https://cocktailvirgin.blogspot.com/2025/01/scandanavian-delight.html", "published": "2025-01-12T08:00:00.045-05:00", "updated": "2025-10-06T16:57:59.525-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Scotch Lodge", "year": 2022 }, "categories": [ "amaro", "aquavit", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Martin Miller's Gin (Martin Miller's Westbourne Strength)", "1/2 oz Krogstad Aquavit", "3/4 oz Dolin Blanc Vermouth", "1/4 oz Amaro Braulio" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Martin Miller's Gin (Martin Miller's Westbourne Strength)\n1/2 oz Krogstad Aquavit\n3/4 oz Dolin Blanc Vermouth\n1/4 oz Amaro Braulio\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a lemon twist.\nTwo Sundays ago, I uncovered an online recipe flashcard set for the Scotch Lodge in Portland, Oregon, and I landed on the Scandinavian Delight that had the same gin, aquavit, and blanc vermouth combination as Death & Co.'s\nOne, One, One\n. I was able to get a time frame of 2022 through\nYelp\nmenu and drink photos and a January 2023\nEarly Out\narticle. Here, it had Braulio to accent the Martini structure akin to the Maraschino in the Genever-for-gin\nBohemia\n. Once assembled, the Scandinavian Delight welcomed the nose with a lemon, pine, caraway, and star anise bouquet. Next, a white grape sip with a hint of caramel transitioned into caraway, citrus, pine, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDzzW3JY-myYHrIGrpTsgIjQeLp2fiONUZeMAylsYP6cYJ0YRJRjqVLA0QEiTUQKZHkGBkUaO9So2UnxrUvrsUKDot3DOR-uK-bdTElVCZQTPt2L23xM9mDfClJ8CciPiHmcWLYMdjMTQ1zgV6th32AoySE1XN2MunAfWiHJGAKIm037XULX68O06CSi8/s320/scandanaviandelight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDzzW3JY-myYHrIGrpTsgIjQeLp2fiONUZeMAylsYP6cYJ0YRJRjqVLA0QEiTUQKZHkGBkUaO9So2UnxrUvrsUKDot3DOR-uK-bdTElVCZQTPt2L23xM9mDfClJ8CciPiHmcWLYMdjMTQ1zgV6th32AoySE1XN2MunAfWiHJGAKIm037XULX68O06CSi8/s800/scandanaviandelight_ig400.jpg", "comment_count": 0 }, { "title": "tabard cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/01/tabard-cocktail.html", "published": "2025-01-13T08:00:00.052-05:00", "updated": "2025-01-13T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chantal Tseng", "source": "Tabard Inn", "year": 2010 }, "categories": [ "bitters (orange)", "drambuie", "sherry", "tequila" ], "ingredients": [ "1 1/2 oz Milagro Reposado Tequila (Espolon)", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Drambuie", "1 dash Regan's Orange Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a thyme sprig and an orange twist.", "body_text": "1 1/2 oz Milagro Reposado Tequila (Espolon)\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Drambuie\n1 dash Regan's Orange Bitters\nStir with ice, strain into a coupe glass, and garnish with a thyme sprig and an orange twist.\nTwo Mondays ago, Chantal Tseng mentioned on\nThreads\nthat the\nNew York Times\nrepublished a story with her Tabard Cocktail recipe for the holidays. Chantal created this drink at Washington D.C.'s Tabard Inn, and I found the recipe as early as 2010 in an\nImbibe Magazine\narticle. Overall, the drink reminds me of a\ntequila riff\non the Scotch-based Prince Edward that Misty Kalkofen made me at Drink once but here with a dry sherry instead of Lillet. Once prepared, the Tabard Cocktail showcased an orange and herbal aroma. Next, a semi-dry honey and grape sip became tequila, herbal, hint nutty, and honey flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9STwgLLvCBWIf4QVRVAs3PLMr7jgu5KMXPU7wCDN9rL2Bj6M_HdttvyL-fg0gtQdN6QQd0gOLUqGcSoP63HYMUgE63ZBYZDjtmeB0DmWSDpVeVwWeQS9T7GBj5srW26ioX9yXjrTLJa24nxe_wtyRBgb7Sn-QF82-IbpXt1PgaOBQKrrStLCJyUjXsYQi/s320/tabardcocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9STwgLLvCBWIf4QVRVAs3PLMr7jgu5KMXPU7wCDN9rL2Bj6M_HdttvyL-fg0gtQdN6QQd0gOLUqGcSoP63HYMUgE63ZBYZDjtmeB0DmWSDpVeVwWeQS9T7GBj5srW26ioX9yXjrTLJa24nxe_wtyRBgb7Sn-QF82-IbpXt1PgaOBQKrrStLCJyUjXsYQi/s800/tabardcocktail_ig400.jpg", "comment_count": 0 }, { "title": "folk hero", "url": "https://cocktailvirgin.blogspot.com/2025/01/folk-hero.html", "published": "2025-01-14T08:00:00.061-05:00", "updated": "2025-01-14T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jake Powell", "source": "Death & Co. Denver", "year": 2024 }, "categories": [ "amaro nonino", "applejack", "aquavit", "benedictine", "bitters (Angostura)", "honey", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Wild Turkey 101° Rye (Rittenhouse)", "1 tsp Linie Aquavit", "1 tsp Amaro Nonino", "1 tsp Benedictine", "1 tsp Honey Syrup", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Wild Turkey 101° Rye (Rittenhouse)\n1 tsp Linie Aquavit\n1 tsp Amaro Nonino\n1 tsp Benedictine\n1 tsp Honey Syrup\n1 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nAfter making the\nModel Village\n, I still had the webpage for the Death & Co. market place open, and I found the Folk Hero there. They attributed the drink to bartender Jake Powell at their Denver location in 2024; Jake described how the rye-apple brandy duo often denoted by the word \"harvest\" such as in the\nHarvest Sour\ndrew him in. Moreover, he let his obsession about folk heroes like Paul Bunyan and Evil Knievel come through in the name. The idea of a split base rye-apple brandy Old Fashioned with accents of aquavit seemed appealing especially recalling how well rye and apple brandy work with aquavit in the 2009-era\nCarra-Ryed Away\nand\nNorwegian Wood\n, respectively. Once mixed, the Folk Hero launched into a lemon, apple, caramel, caraway, and herbal bouquet. Next, caramel and honey notes on the sip wandered off into rye, apple, caraway, herbal, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMloXF2jZMb1zWdTu-f7iBQm8_u2G6dS37FAUfYSG1dDFL32tPqMB_WfI-TJiP6kfffGQ2DcLe9tv9KKN4TFSkjwi5bqqIzUL3Yw5ZZtGT4BwU2gg3EC2LwVTwnJDMQp8NRjjGr6KXVHi7bZkX9kgi6Reeajjlln99SlVQoczRjDV8Kk712_u8n6x3zTL/s320/folkhero_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMloXF2jZMb1zWdTu-f7iBQm8_u2G6dS37FAUfYSG1dDFL32tPqMB_WfI-TJiP6kfffGQ2DcLe9tv9KKN4TFSkjwi5bqqIzUL3Yw5ZZtGT4BwU2gg3EC2LwVTwnJDMQp8NRjjGr6KXVHi7bZkX9kgi6Reeajjlln99SlVQoczRjDV8Kk712_u8n6x3zTL/s800/folkhero_ig400.jpg", "comment_count": 0 }, { "title": "scottish lore", "url": "https://cocktailvirgin.blogspot.com/2025/01/scottish-lore.html", "published": "2025-01-15T08:00:00.042-05:00", "updated": "2025-01-15T08:00:00.225-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Joanna \"Jojo\" Kitchen", "source": "Rob Roy", "year": 2022 }, "categories": [ "amaro", "benedictine", "bitters (Angostura)", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Oban 14 Year Scotch (Caol Ila 12 Year)", "1/2 oz Ardbeg Corryvreckan (Ardbeg 10 Year)", "1/4 oz Benedictine", "1/4 oz Amaro Ciociaro", "1 bsp 2:1 Simple Syrup (1 tsp 1:1)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Oban 14 Year Scotch (Caol Ila 12 Year)\n1/2 oz Ardbeg Corryvreckan (Ardbeg 10 Year)\n1/4 oz Benedictine\n1/4 oz Amaro Ciociaro\n1 bsp 2:1 Simple Syrup (1 tsp 1:1)\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Wednesdays prior, I reached for Neil Ratliff's 2022\nSeattle Cocktails\nbook, and the Scottish Lore by Joanna \"Jojo\" Kitchen lured me it. She created it for a regular at Rob Roy in Seattle as a bartender's choice that she first called The Ayuba Special. The combination reminded me of a\nCreole Cocktail variation\nthat Deep Ellum did that dropped the vermouth element from the\noriginal\ngiven how similar Ciociaro and Picon are. Here with smoky whisky, the Scottish Lore began with a lemon and smoky Scotch nose. Next, malty and caramel notes on the sip flowed into smoky Scotch, caramel orange, herbal, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jxMh-lIrvToE3UAF2sxosRGjEzw0Qe4p-EXVWfjzdYs7ToJWfkQmWfungCW8yprBQtONP6zqnhRvSUeyn99wh0V4eLdtvPBB25Ch2nVk6LbaNSqZ8O8JpxvO-061q2gofNaQBpNQDtxC3tIIKFwBBpuIN-92Rhtd5JPa3VzsNP9ndO22CNm0zZa1FMB6/s320/scottishlore_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jxMh-lIrvToE3UAF2sxosRGjEzw0Qe4p-EXVWfjzdYs7ToJWfkQmWfungCW8yprBQtONP6zqnhRvSUeyn99wh0V4eLdtvPBB25Ch2nVk6LbaNSqZ8O8JpxvO-061q2gofNaQBpNQDtxC3tIIKFwBBpuIN-92Rhtd5JPa3VzsNP9ndO22CNm0zZa1FMB6/s800/scottishlore_ig400.jpg", "comment_count": 0 }, { "title": "twelve five", "url": "https://cocktailvirgin.blogspot.com/2025/01/twelve-five.html", "published": "2025-01-16T08:00:00.050-05:00", "updated": "2025-01-16T08:00:00.322-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Jamie Boudreau", "source": "Spirits And Cocktails", "year": 2007 }, "categories": [ "benedictine", "herbsainte", "punt e mes", "scotch" ], "ingredients": [ "1 1/2 oz Blended Scotch (Famous Grouse Smoky Black)", "3/4 oz Punt e Mes", "1/4 oz Benedictine", "1/4 oz Absinthe or Herbsaint (Herbsaint)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Blended Scotch (Famous Grouse Smoky Black)\n3/4 oz Punt e Mes\n1/4 oz Benedictine\n1/4 oz Absinthe or Herbsaint (Herbsaint)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Thursdays ago, I reached for Jeff Mason and Greg Boehm's\nThe Big Bartender Book\nand spotted the Twelve Five by Jamie Boudreau. I tracked down the recipe to Jamie's\nSpirits And Cocktails\nblog in December 2007 for the Mixology Monday XXII event with a Prohibition theme. This drink named after the date of repeal day and created before Jamie opened the Canon in 2011 reminded me of Frank Caiafa's Bobby Burns riff,\nTale of Two Roberts\n, but with Punt e Mes instead of regular sweet vermouth and a substantial absinthe quotient. In the glass, the Twelve Five opened up with a lemon, Scotch, and anise aroma. Next, a grape-driven sip released Scotch, bitter herbal, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfWl-fWmmVKlXPswGryUv3BS1MnGvB5SmZLYwKkrmJR0ofqReHLDjEmXm1S5gZJnJCOAIwbqRRV61s0lEUwtLPOO59UrHPVPenMm79txHDk2gtGe2rLNlxZFOaq9iYl07If9zzwUli0K4gqJmxGMLLMZUaPPKg79b_92JrH8MozEOBoZbVaNSxMPEEXzA/s320/twelvefive_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfWl-fWmmVKlXPswGryUv3BS1MnGvB5SmZLYwKkrmJR0ofqReHLDjEmXm1S5gZJnJCOAIwbqRRV61s0lEUwtLPOO59UrHPVPenMm79txHDk2gtGe2rLNlxZFOaq9iYl07If9zzwUli0K4gqJmxGMLLMZUaPPKg79b_92JrH8MozEOBoZbVaNSxMPEEXzA/s800/twelvefive_ig400.jpg", "comment_count": 0 }, { "title": "brooklyn 2.0", "url": "https://cocktailvirgin.blogspot.com/2025/01/brooklyn-20.html", "published": "2025-01-17T08:00:00.046-05:00", "updated": "2025-01-17T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Bourbon & Branch", "year": 2015 }, "categories": [ "amaro nonino", "maraschino", "vermouth (bianco)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Carpano Bianco Vermouth (Dolin Blanc)", "1/4 oz Amaro Nonino", "1/8 oz Maraschino (Luxardo)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Carpano Bianco Vermouth (Dolin Blanc)\n1/4 oz Amaro Nonino\n1/8 oz Maraschino (Luxardo)\nStir with ice and strain into a coupe glass.\nWhile perusing a set of online recipe flashcards from Bourbon & Branch in San Francisco, I was intrigued by the Brooklyn 2.0 that I was able to date to around 2015 from a\nYelp\ndrink photo. Besides the swap from Picon to Nonino, the bar opted for blanc vermouth instead of the original's dry vermouth akin to what Zachary Gelnaw-Rubin did with the\nWhite Collar\nat Dutch Kills (using Ciociaro for the Picon). Once mixed, the Brooklyn 2.0 danced to the nose with rye and nutty cherry aromas. Next, a white grape sip with a hint of caramel transitioned into rye, caramel orange, and nutty cherry flavors on the swallow with a bitter pithy finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknpeZL4TCOE5ZxsZnbKC4rJfg8TypacJ8U8oy95MRTGnNDfNf49QiB9gUtNtiQUOzD5uh0CdSwqDSRPH-pAvsSMiCPlgiS3JTPDR5QbvZOZ45aESJ708i8nQ_3z43Jz2XdF-pYSZCqKONI1oRTy9xumgXiqBKJOTRbyLQHpxY4ohyRKE-zoOhM35WjYoc/s320/brooklyn2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknpeZL4TCOE5ZxsZnbKC4rJfg8TypacJ8U8oy95MRTGnNDfNf49QiB9gUtNtiQUOzD5uh0CdSwqDSRPH-pAvsSMiCPlgiS3JTPDR5QbvZOZ45aESJ708i8nQ_3z43Jz2XdF-pYSZCqKONI1oRTy9xumgXiqBKJOTRbyLQHpxY4ohyRKE-zoOhM35WjYoc/s800/brooklyn2_ig400.jpg", "comment_count": 0 }, { "title": "ashes in our mouths", "url": "https://cocktailvirgin.blogspot.com/2025/01/ashes-in-our-mouths.html", "published": "2025-01-18T08:00:00.042-05:00", "updated": "2025-01-18T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Applejack", "source": "KindredCocktails", "year": 2016 }, "categories": [ "amaro", "ancho reyes", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Sombra Mezcal (Peloton de la Muerte)", "1/2 oz Punt e Mes", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Zucca or Sfumato (Sfumato)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Sombra Mezcal (Peloton de la Muerte)\n1/2 oz Punt e Mes\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Zucca or Sfumato (Sfumato)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Saturdays, I was flipping through the\nKindredCocktails\ndatabase when I spotted the Ashes in Our Mouths by user Applejack from Chicago in 2016. Applejack took the name from a line in President JFK's 1962 Cuban missile crisis speech where he, according to one historian, \"walked a rhetorical tightrope between the language of diplomacy and the language of war.\" Kennedy declared, \"We will not prematurely or unnecessarily risk the costs of worldwide nuclear war in which even the fruits of victory would be ashes in our mouth, but neither will we shrink from that risk at any time it must be faced.\" Overall, the combination reminded me of Raines Law Room's\nComanche Club\nminus its Campari component. Once prepared, the Ashes in Our Mouths began with a grapefruit, smoke, and herbal bouquet. Next, grape and dried fruit notes on the sip launched into smoky mezcal, earthy, bitter, dried pepper, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrqPqgIsZ1Grr7UjoUIF9tdc3e1S0BcHDSCjggwpdoeedjsJ-6Bo2uj7F8qOxOG4iWB3947dQXglFoq2R1aCdILCAek7cuJ2mWrXi-QLnJ4wZDE8ZyRmmv4cBaioqD3KQ9wIBSSBmd74sPNNypNAcwzw4Wb71Oe467xYsZEleyhzF3XUd8TMf2hJH0u3n/s320/ashesinourmouths_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrqPqgIsZ1Grr7UjoUIF9tdc3e1S0BcHDSCjggwpdoeedjsJ-6Bo2uj7F8qOxOG4iWB3947dQXglFoq2R1aCdILCAek7cuJ2mWrXi-QLnJ4wZDE8ZyRmmv4cBaioqD3KQ9wIBSSBmd74sPNNypNAcwzw4Wb71Oe467xYsZEleyhzF3XUd8TMf2hJH0u3n/s800/ashesinourmouths_ig400.jpg", "comment_count": 0 }, { "title": "orchard in manhattan", "url": "https://cocktailvirgin.blogspot.com/2025/01/orchard-in-manhattan.html", "published": "2025-01-19T08:00:00.038-05:00", "updated": "2025-01-19T08:00:00.125-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Amor y Amargo", "year": null }, "categories": [ "becherovka", "bitters (other)", "calvados", "cognac", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Louis Royer Force 53 VSOP Cognac (1 1/2 oz Courvoisier VS)", "1 1/4 oz Cocchi Sweet Vermouth", "1/2 oz Apple Brandy (Morin Calvados Selection)", "1/2 oz Becherovka", "1 dash Apple Bitters (Dashfire Spiced Apple)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an apple slice.", "body_text": "1 1/4 oz Louis Royer Force 53 VSOP Cognac (1 1/2 oz Courvoisier VS)\n1 1/4 oz Cocchi Sweet Vermouth\n1/2 oz Apple Brandy (Morin Calvados Selection)\n1/2 oz Becherovka\n1 dash Apple Bitters (Dashfire Spiced Apple)\nStir with ice, strain into a coupe, and garnish with an apple slice.\nTwo Sundays ago, I opened up my new purchase of Adam Ford's\nVermouth\nbook, and when I flipped to the recipe section, the Orchard in Manhattan by Sother Teague at Amor y Amargo called out to me. The idea of a Harvard Cocktail (a/k/a a Cognac Manhattan) with apple and winter spice accents seemed rather appealing, so I set to work. In the glass, the Orchard in Manhattan unfurled toward the nose with apple, grape, clove, and cinnamon aromas. Next, a grape-driven sip grew into Cognac, apple, cinnamon, clove, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQmRj4haH05Kk5H35rQjBpqpU8vUFhyphenhypheniIDxyCyM5w3uQCcccFoa_ioXt_C98qqPUWktPKO9k7FJcEgOfEUlUCiVDtJ84h3WwXpyPVCw-JcDRYJwE1gbObC7QN-q7XRjYjTXZoXo6vpLyTDxpr4wPY_rkHK3qTq3-Njw58d5Q205_uFphQc_EhjDLlgW9P/s320/orchardinmanhattan_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQmRj4haH05Kk5H35rQjBpqpU8vUFhyphenhypheniIDxyCyM5w3uQCcccFoa_ioXt_C98qqPUWktPKO9k7FJcEgOfEUlUCiVDtJ84h3WwXpyPVCw-JcDRYJwE1gbObC7QN-q7XRjYjTXZoXo6vpLyTDxpr4wPY_rkHK3qTq3-Njw58d5Q205_uFphQc_EhjDLlgW9P/s800/orchardinmanhattan_ig400.jpg", "comment_count": 0 }, { "title": "renegade", "url": "https://cocktailvirgin.blogspot.com/2025/01/renegade.html", "published": "2025-01-20T08:00:00.036-05:00", "updated": "2025-01-20T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sara Rosales", "source": "KindredCocktails", "year": 2013 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "chartreuse (yellow)", "mezcal", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Del Maguey Mezcal (Peloton de la Muerte)", "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)", "3/4 oz Yellow Chartreuse", "1 dash Fee's Orange Bitters (Angostura Orange)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 oz Del Maguey Mezcal (Peloton de la Muerte)\n1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)\n3/4 oz Yellow Chartreuse\n1 dash Fee's Orange Bitters (Angostura Orange)\n1 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Mondays ago, I began perusing the\nKindredCocktails\ndatabase when I spotted a mezcal-Bourbon split-based\nAlaska\nriff of sorts called the Renegade that was akin to the tequila-Batavia Arrack\nJuno\nthat I found in Drink's recipe collection. The Renegade was crafted by Sara Rosales, a Seattle bartender and co-owner of Lady Jaye who entered it into the database in 2013. In the glass, the Renegade surged forward with orange, vegetal, and smoke aromas. Next, a honey-tinged sip was toppled over by whiskey, vegetal, pine, orange, herbal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIQzLr-Z1c6FbyjR5whbSeHv9YgrDZ0kBKKbj1yZgqy_UHCktgtSZbz20-dFgJUrlpBu1SUVlP387pYJn5qzOy6APIygPF_7aCBQ_gvwKemC8LJZlHuINVHAl1dbNA5ox5sdRyM8OYD-Dwe7QpY4wBWJR3erg4Hkw_rTaxmr4n7PpYpbANZ0vPWf6Iv25/s320/renegade_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIQzLr-Z1c6FbyjR5whbSeHv9YgrDZ0kBKKbj1yZgqy_UHCktgtSZbz20-dFgJUrlpBu1SUVlP387pYJn5qzOy6APIygPF_7aCBQ_gvwKemC8LJZlHuINVHAl1dbNA5ox5sdRyM8OYD-Dwe7QpY4wBWJR3erg4Hkw_rTaxmr4n7PpYpbANZ0vPWf6Iv25/s800/renegade_ig400.jpg", "comment_count": 0 }, { "title": "agave orchard", "url": "https://cocktailvirgin.blogspot.com/2025/01/agave-orchard.html", "published": "2025-01-21T08:00:00.045-05:00", "updated": "2025-01-21T08:00:00.130-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Bergen Hill", "year": 2014 }, "categories": [ "applejack", "becherovka", "bitters (other)", "lillet", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Espolon)", "1 oz Cocchi Americano", "3/4 oz Laird's Apple Brandy (Laird's Bonded)", "1/4 oz Becherovka", "2 dash Celery Bitters (Bitter Truth)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 oz Reposado Tequila (Espolon)\n1 oz Cocchi Americano\n3/4 oz Laird's Apple Brandy (Laird's Bonded)\n1/4 oz Becherovka\n2 dash Celery Bitters (Bitter Truth)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nWhile researching the\nOrchard in Manhattan\nthat I had two nights previous, I found this similar recipe by Sother Teague that I had not tried before. That one was the Agave Orchard that he created for Bergen Hill in Brooklyn and that was published in a 2014\nImbibe Magazine\narticle. This variation had tequila and celery bitters instead of Cognac and apple bitters plus a different recipe structure. In the glass, the Agave Orchard bloomed with orange, cinnamon, and pear aromas. Next, pear and nectarine notes on the sip flowed into tequila, apple, clove, and cinnamon flavors on the swallow with a celery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-7YeFywBZrZoj5SPqqmbNrWnZF1YY1FM7R2Xm1Xt-t4zHUI1XbdKuCjiwgmWg-_7Sk_9TGzxk2IZ33_G_e6V2ob2qWTUH21tBG9h4bE9Q2Y-iqyxInuyB3rzOulljsblAadFdOWEgGFySqxgvgcmBbsXgoz25ntUBpGC9TO-n9kM8n_ckVxX7dD-FDg9/s320/agaveorchard_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-7YeFywBZrZoj5SPqqmbNrWnZF1YY1FM7R2Xm1Xt-t4zHUI1XbdKuCjiwgmWg-_7Sk_9TGzxk2IZ33_G_e6V2ob2qWTUH21tBG9h4bE9Q2Y-iqyxInuyB3rzOulljsblAadFdOWEgGFySqxgvgcmBbsXgoz25ntUBpGC9TO-n9kM8n_ckVxX7dD-FDg9/s800/agaveorchard_ig400.jpg", "comment_count": 0 }, { "title": "instant crush", "url": "https://cocktailvirgin.blogspot.com/2025/01/instant-crush.html", "published": "2025-01-22T08:00:00.048-05:00", "updated": "2025-01-22T08:00:00.134-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Lauren Mote", "source": "Amsterdam", "year": null }, "categories": [ "bitters (other)", "creme de cassis", "fernet-branca", "lillet", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Patron Silver Tequila (Arette)", "1/2 oz Ilegal Mezcal (Peloton de la Muerte)", "3/4 oz Cocchi Americano", "1/4 oz Crème de Cassis (Massenez)", "1/8 oz Fernet Branca", "2 dash Bitter Sling Moondog Latin Bitters (Bitter Cube Corazon)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a heart-shaped orange twist on a skull pick (if available).", "body_text": "1 1/2 oz Patron Silver Tequila (Arette)\n1/2 oz Ilegal Mezcal (Peloton de la Muerte)\n3/4 oz Cocchi Americano\n1/4 oz Crème de Cassis (Massenez)\n1/8 oz Fernet Branca\n2 dash Bitter Sling Moondog Latin Bitters (Bitter Cube Corazon)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a heart-shaped orange twist on a skull pick (if available).\nTwo Wednesdays ago, I returned to CocktailWonk's release of Tomas Estes'\nThe Tequila Ambassador\n, and I spotted the Instant Crush by Lauren Mote of Amsterdam. The combination of cassis and Fernet was one that I experienced in the\nWells Cocktail\nfrom\nLouis' Mixed Drinks\nback in 1906, so I was curious to try it here as an accent in an agave-Cocchi Americano concept. Once stirred and strained, the Instant Crush greeted the nose with an orange, dark berry, and herbal bouquet. Next, dark fruit notes on the sip were requited by smoky agave, syrupy red and black fruit, and bitter menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmc-DyspuUznX_Je-tk5m3Vfdtu3iukrBkwXNnr7-PJbI6mUMHF8PIBHmobMK4NpwdbSZEYtsl0K_0I0DZKWbwr1Opf6dqB-AOB2diBkinQVkPbJpg-ZrxeiwJNB4uT6dKZtnrg-NAU-2TKnKKA5QOJbadoyWKtTV8rgvDjBbFYboxWm9K7z4qcMS9uCUX/s320/instantcrush_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmc-DyspuUznX_Je-tk5m3Vfdtu3iukrBkwXNnr7-PJbI6mUMHF8PIBHmobMK4NpwdbSZEYtsl0K_0I0DZKWbwr1Opf6dqB-AOB2diBkinQVkPbJpg-ZrxeiwJNB4uT6dKZtnrg-NAU-2TKnKKA5QOJbadoyWKtTV8rgvDjBbFYboxWm9K7z4qcMS9uCUX/s800/instantcrush_ig400.jpg", "comment_count": 0 }, { "title": "improved scotch cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/01/improved-scotch-cocktail.html", "published": "2025-01-23T08:00:00.043-05:00", "updated": "2025-01-23T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Teardrop Lounge", "year": 2023 }, "categories": [ "#other", "absinthe", "maple syrup", "maraschino", "scotch" ], "ingredients": [ "2 oz House Scotch Blend (1 1/4 oz Famous Grouse Smoky Black + 3/4 oz Royal Brackla 12 Year)", "1 tsp Luxardo Maraschino", "1 tsp Maple Syrup", "1 dash Fee's Black Wanut Bitters (3 dash Strongwater Mountain Elixirs Walnut Bitters)", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz House Scotch Blend (1 1/4 oz Famous Grouse Smoky Black + 3/4 oz Royal Brackla 12 Year)\n1 tsp Luxardo Maraschino\n1 tsp Maple Syrup\n1 dash Fee's Black Wanut Bitters (3 dash Strongwater Mountain Elixirs Walnut Bitters)\n1 dash Absinthe (12 drop St. George)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Thursdays prior, I returned to the online recipe flashcard sets for Teardrop Lounge in Portland, Oregon, and their Improved Scotch Cocktail called out to me. Here, they added in maple and walnut notes to the classic structure of the\nImproved Whiskey Cocktail\nwhich seemed like a delightful complement to the spirit. They featured this version in 2023 while on other years' menus, it was a honey-driven one as deduced from\nYelp\nmenu photos. In the glass, the Improved Scotch Cocktail offered up orange, Scotch, and nutty cherry aromas. Next, maple and cherry notes on the sip transitioned into Scotch, maple, cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yphyrdVHdDcxpR3rXLlnzn_yvBtFSJCJg96V3LL79A9TymewBMQL72Rd75qi1ZQE0vitYjA15dVBLGX1ULvLBRI5LuYhRP3NeBKTgj5daEpgigMBo0WTV-ribqk2_WRtqFqk-z11OacsXHuin5RSto9N3mQOpNhEckj4PBHUa3xB7gHHQ15vJcL1i3IK/s320/improvedscotchcocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yphyrdVHdDcxpR3rXLlnzn_yvBtFSJCJg96V3LL79A9TymewBMQL72Rd75qi1ZQE0vitYjA15dVBLGX1ULvLBRI5LuYhRP3NeBKTgj5daEpgigMBo0WTV-ribqk2_WRtqFqk-z11OacsXHuin5RSto9N3mQOpNhEckj4PBHUa3xB7gHHQ15vJcL1i3IK/s800/improvedscotchcocktail_ig400.jpg", "comment_count": 0 }, { "title": "peat's dragon", "url": "https://cocktailvirgin.blogspot.com/2025/01/peats-dragon.html", "published": "2025-01-24T08:00:00.039-05:00", "updated": "2025-01-24T08:00:00.123-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Clover Club", "year": 2024 }, "categories": [ "amaro", "scotch", "sherry", "vermouth (bianco)", "whiskey (Bourbon)" ], "ingredients": [ "2 1/4 oz Wild Turkey 101° Bourbon (Old Grand-Dad Bonded)", "1/2 oz Amaro Sfumato", "1/2 oz Lustau East India Solera Sherry", "1/4 oz Dolin Blanc Vermouth", "1/2 tsp Peat Monster Scotch (Laphroaig 10 Year)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.", "body_text": "2 1/4 oz Wild Turkey 101° Bourbon (Old Grand-Dad Bonded)\n1/2 oz Amaro Sfumato\n1/2 oz Lustau East India Solera Sherry\n1/4 oz Dolin Blanc Vermouth\n1/2 tsp Peat Monster Scotch (Laphroaig 10 Year)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.\nFor a drink two Fridays ago, I ended up perusing the online recipe flashcards for the Fall 2024/Winter 2025 menu at Clover Club in Brooklyn. There, the Peat's Dragon caught my eye; while there are other Peat's Dragons including one from the Up & Up nearby Clover Club, this one spoke to me. The combination of Bourbon, Sfumato, and Scotch reminded me fondly of Sother Teague's\nChar No. 8\nbut here with cream sherry and blanc vermouth. Once prepared, Peat's Dragon flew to the nose with orange, grape, and peat smoke aromas. Next, grape and roast notes on the sip fell into Bourbon, smoky, and bitter herbal flavors on the swallow with a gentle sherry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fHOdtQR-u0cfGDazpUwlw5K0ozuYhQk9Rg5VljqTanbHGkZGQ2eqjByO4mU2Z5IJ2jwIHCKEuduom9Bv3rIyNNGEMkOnMgCXf2V4q9r2oYK6W22HBNhcxq7BrsYjyndqi8oidgAeUb-wEqwz5-V4rluwkk78KArLg53sBxPVNDXWkYdnDPVZAFoa6rWN/s320/peatsdragon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fHOdtQR-u0cfGDazpUwlw5K0ozuYhQk9Rg5VljqTanbHGkZGQ2eqjByO4mU2Z5IJ2jwIHCKEuduom9Bv3rIyNNGEMkOnMgCXf2V4q9r2oYK6W22HBNhcxq7BrsYjyndqi8oidgAeUb-wEqwz5-V4rluwkk78KArLg53sBxPVNDXWkYdnDPVZAFoa6rWN/s800/peatsdragon_ig400.jpg", "comment_count": 0 }, { "title": "paix to play", "url": "https://cocktailvirgin.blogspot.com/2025/01/paix-to-play.html", "published": "2025-01-25T08:00:00.037-05:00", "updated": "2025-01-25T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Daniel Olivas", "source": "La Moule", "year": null }, "categories": [ "campari", "cynar", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1 oz Cynar", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/4 oz Campari" ], "instructions": null, "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1 oz Cynar\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/4 oz Campari\nNo instructions were provided, so I stirred with ice, strained into a cocktail coupe glass, and garnished with an orange twist (a grapefruit one might have worked well here too).\nWhile searching for online recipe flashcards featuring Pedro Ximenez sherry, I uncovered a set from La Moule in Portland, Oregon. The recipe Paix to Play with Bourbon, Cynar, and Campari in the mix seemed like a winner, and I was able to find bartender Daniel Olivas posting about it and claiming ownership on his\nInstagram\n. Overall, it reminded me of the\nDead Italian Cocktail\nbut with a sweeter sherry and a touch of Campari instead of Angostura Bitters. Once prepared, the Paix to Play opened up with an orange, caramel, and raisin bouquet on top of the smile that the pun in the name brought. Next, grape and caramel notes on the sip subsided into Bourbon, funky vegetal, raisin, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVh7Uxhws3DJaC7f-d6zz6DB_bGbiYqZdGbblFkHHgF6N0aiKpIu3hyphenhyphen3O2hao7JihVze5W94oWLtLJvz-Miw1SfjG1YmUQz0IFdkXNYVmnRxkWf9-COr74U9H3IJstG5e1VVf5tavw8s01cpnpSWG_4D_MSu0LbBMc63KQd8ukhoI7uPruEUTxvlXO8_hC/s320/paixtoplay_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVh7Uxhws3DJaC7f-d6zz6DB_bGbiYqZdGbblFkHHgF6N0aiKpIu3hyphenhyphen3O2hao7JihVze5W94oWLtLJvz-Miw1SfjG1YmUQz0IFdkXNYVmnRxkWf9-COr74U9H3IJstG5e1VVf5tavw8s01cpnpSWG_4D_MSu0LbBMc63KQd8ukhoI7uPruEUTxvlXO8_hC/s800/paixtoplay_ig400.jpg", "comment_count": 0 }, { "title": "fireside chat", "url": "https://cocktailvirgin.blogspot.com/2025/01/fireside-chat.html", "published": "2025-01-26T08:00:00.046-05:00", "updated": "2025-01-26T08:00:00.225-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Clyde's", "year": 2023 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "cognac", "maple syrup", "mezcal", "pimento dram" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)", "1 oz Peloton de la Muerte Mezcal", "1/2 oz Maple Syrup", "1/4 oz Allspice Dram (Hamilton's)", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with Laphroaig 10 Year Scotch, add a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)\n1 oz Peloton de la Muerte Mezcal\n1/2 oz Maple Syrup\n1/4 oz Allspice Dram (Hamilton's)\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass rinsed with Laphroaig 10 Year Scotch, add a large ice cube, and garnish with an orange twist.\nTwo Sundays ago, I spied an Old Fashioned variation in a set of online recipe flashcards called the Fireside Chat that seemed to complement the cold weather outside. The drink was created at Clyde's in Alexandria, Virginia, and it appeared on their Fall 2023 menu via both the information from the cards and an old online menu. While the Cognac-mezcal duo reminded me of the\n1910 Cocktail\n, the maple-allspice dram combination has been enjoyed several times before in drinks like the\nFrench Toast Flip\nand\nOrchard\n. Moreover, the whole mix was similar to the Armagnac-containing\nBlack Powder\nfrom the Death & Co.\nWelcome Home\nbook. Once prepared, the Fireside Chat conjured up orange, peat smoke, and maple aromas to the nose. Next, a rich, caramelized sip flowed into Cognac, agave, maple, and allspice flavors on the swallow with a smoke and orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5iqnuo-mkhRcd3Kri-NWWSC0yilyLjqDIMDWWGoIjvgS22JZbZYofcHRlzT7jhc1BdKqL_g_m8yP3g4jn4G3hRPR9WFN8QXsxjaMImmZkiGtJvNT0e0l_qKH0GSN3Dsm2qIOQiH_y81uC3yFeSEowyXOK3rCwKeNsL3ji10dLl4dSmMk53F-Dz3soV8x/s320/firesidechat_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5iqnuo-mkhRcd3Kri-NWWSC0yilyLjqDIMDWWGoIjvgS22JZbZYofcHRlzT7jhc1BdKqL_g_m8yP3g4jn4G3hRPR9WFN8QXsxjaMImmZkiGtJvNT0e0l_qKH0GSN3Dsm2qIOQiH_y81uC3yFeSEowyXOK3rCwKeNsL3ji10dLl4dSmMk53F-Dz3soV8x/s800/firesidechat_ig400.jpg", "comment_count": 0 }, { "title": "la corla", "url": "https://cocktailvirgin.blogspot.com/2025/01/la-corla.html", "published": "2025-01-27T08:00:00.052-05:00", "updated": "2025-01-27T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "equalmeasure" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Richie Boccato", "source": "Equal Measure", "year": null }, "categories": [ "#equalmeasure", "bitters (Angostura)", "bitters (mole)", "campari", "kahlua", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Rosso Antico Sweet Vermouth", "1/2 oz Select Aperitivo (*)", "1/2 oz Mr. Black Coffee Liqueur", "2 dash Bitter Truth Chocolate Bitters", "1 dash Angostura Bitters (2 dash from a Japanese bitters bottle)" ], "instructions": "Build in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Rosso Antico Sweet Vermouth\n1/2 oz Select Aperitivo (*)\n1/2 oz Mr. Black Coffee Liqueur\n2 dash Bitter Truth Chocolate Bitters\n1 dash Angostura Bitters (2 dash from a Japanese bitters bottle)\nBuild in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.\n(*) Select is somewhere between Campari and Aperol, so perhaps a sub could be 1/4 oz of each.\nTwo Mondays ago, Andrea and I headed down to Equal Measure for the Dutch Kills pop-up event sponsored by Amaro Montenegro. For a second drink, I asked bar owner Richie Boccato for the La Corla that my neighbor was rather enjoying; moreover, the idea of a\nKingston Negroni\ncross with a\nCoffee Negroni\nseemed like a good way to round out the visit. Once served, La Corla donated orange, rum funk, and coffee aromas to the nose. Next, coffee roast, grape, caramel, and orange notes on the sip were chased by funky rum, bitter coffee, and roast flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcMPcskaLGw8-3J-jMjG5cEBQL3J-c8UGLy48i7l-HyCcBWofQ36jhmknkZYu6yHK-TqcJBtEXNaDc9wAqtZcXIgGMaxOyYfrSQfj5zMJ5ycFMhzRYRbB1riIlp-fs-9k17OYFRv5NaX-RXVS350zPMd1BVZ6Ptfpfz0gOrIwoB6JKeZf0KSAW3I4dp_V/s320/lacorla_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcMPcskaLGw8-3J-jMjG5cEBQL3J-c8UGLy48i7l-HyCcBWofQ36jhmknkZYu6yHK-TqcJBtEXNaDc9wAqtZcXIgGMaxOyYfrSQfj5zMJ5ycFMhzRYRbB1riIlp-fs-9k17OYFRv5NaX-RXVS350zPMd1BVZ6Ptfpfz0gOrIwoB6JKeZf0KSAW3I4dp_V/s800/lacorla_ig400.jpg", "comment_count": 0 }, { "title": "peat's dragon", "url": "https://cocktailvirgin.blogspot.com/2025/01/peats-dragon_01782689550.html", "published": "2025-01-28T08:00:00.061-05:00", "updated": "2025-01-28T11:57:29.281-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matt Piacentini", "source": "Cheers Magazine", "year": 2016 }, "categories": [ "curacao", "lillet", "scotch", "vermouth (dry)" ], "ingredients": [ "1 oz Cutty Sark Prohibition Blended Scotch", "1/2 oz Single Malt Scotch (Ardbeg 10 Year)", "1/2 oz Lillet Blanc (Cocchi Americano)", "1/2 oz Dolin Dry Vermouth (Noilly Prat)", "1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)", "1/4 oz Black Pepper Tincture (3 Peppercorns, muddled)" ], "instructions": "Stir with ice and strain (double strain) into a coupe.", "body_text": "1 oz Cutty Sark Prohibition Blended Scotch\n1/2 oz Single Malt Scotch (Ardbeg 10 Year)\n1/2 oz Lillet Blanc (Cocchi Americano)\n1/2 oz Dolin Dry Vermouth (Noilly Prat)\n1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)\n1/4 oz Black Pepper Tincture (3 Peppercorns, muddled)\nStir with ice and strain (double strain) into a coupe.\nAfter I posted about Clover Club's\nPeat's Dragon\non\nInstagram\n, one of my friends mentioned another Peat's Dragon created at the Up & Up in Manhattan. I was able to track it down first to\nDifford's Guide\nwhich led me to an unadapted version from\nCheers Magazine\nin 2016 that attributed it to bartender Matt Piacentini. I decided to utilized muddled black peppercorns which worked in drinks like the\nFresa Catrina\nand\nBee Sting\ninstead of making a black pepper tincture. When I posted this version on\nInstagram\n, a friend commented, \"Good timing - will make this to raise a toast to the late Peter Yarrow RIP\" for Yarrow passed on January 7th of this year. Once mixed, this Peat's Dragon showcased a smoky Scotch and orange bouquet. Next, peach and pear notes on the sip slid into smoky Scotch, orange, and black pepper flavors on the swallow. Overall, the Ardbeg's peat notes and the black pepper complemented each other rather deliciously.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzY7MZDPfEFfvV5fRxQVfB0MafPelpQoBo0N8Y3-tosrpmjlkbgYW0QPz9wg2hCplkZIs13CC0FUatJwVaL7N6_yzdXSViATaGiZe7-beikydrYGvd0JXIm6GRqrl-tMdX2LKjJYDye7EiKSnAiknyzFiIOMlfbAxE0QR11EuPkoVATrFS4CESQXP0c71/s320/peatsdragon_upandup_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzY7MZDPfEFfvV5fRxQVfB0MafPelpQoBo0N8Y3-tosrpmjlkbgYW0QPz9wg2hCplkZIs13CC0FUatJwVaL7N6_yzdXSViATaGiZe7-beikydrYGvd0JXIm6GRqrl-tMdX2LKjJYDye7EiKSnAiknyzFiIOMlfbAxE0QR11EuPkoVATrFS4CESQXP0c71/s800/peatsdragon_upandup_ig400.jpg", "comment_count": 0 }, { "title": "pink rabbit", "url": "https://cocktailvirgin.blogspot.com/2025/01/pink-rabbit.html", "published": "2025-01-29T08:00:00.044-05:00", "updated": "2025-01-29T08:00:00.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Clyde's", "year": 2024 }, "categories": [ "amaro", "campari", "mezcal" ], "ingredients": [ "1 1/4 oz 400 Conejos Mezcal (Peloton de la Muerte)", "1 1/4 oz Amaro Montenegro", "3/4 oz Campari" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/4 oz 400 Conejos Mezcal (Peloton de la Muerte)\n1 1/4 oz Amaro Montenegro\n3/4 oz Campari\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays prior, I found the recipe for a curious drink via online recipe flashcards called the Pink Rabbit. This cocktail created at Clyde's in Alexandria, Virginia, and appeared on their Spring/Summer 2024 menu read like an M&M (equal parts mezcal and Montenegro) met Bergamot's\nMontenegroni\nand\nMonte Cassino\n, so I was sold. Once prepared, the Pink Rabbit hopped to the nose with an orange, smoke, and vegetal aroma. Next, orange and tangerine notes on the sip unfurled smoky vegetal, bitter orange, and soft cantaloupe flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZtwwAzjGLGljQzBrb4pbGeDBZBYP6UD9jilbshHFF2eta9lT5v3KoeXKWd_Y7rxRVjuQ-IOwiTKdjnGUsr6JGdXPl_FphAu130ieiKpv85ENaOIpf51sHk3NVh-2rpMbHw5ItvA2PYipP3NnQYPwUV6Mcemj6ZLgcC-Fw4dJJHKYCv8ZrYsK4d79jjVM/s320/pinkrabbit_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZtwwAzjGLGljQzBrb4pbGeDBZBYP6UD9jilbshHFF2eta9lT5v3KoeXKWd_Y7rxRVjuQ-IOwiTKdjnGUsr6JGdXPl_FphAu130ieiKpv85ENaOIpf51sHk3NVh-2rpMbHw5ItvA2PYipP3NnQYPwUV6Mcemj6ZLgcC-Fw4dJJHKYCv8ZrYsK4d79jjVM/s800/pinkrabbit_ig400.jpg", "comment_count": 0 }, { "title": "velvet death", "url": "https://cocktailvirgin.blogspot.com/2025/01/velvet-death.html", "published": "2025-01-30T08:00:00.054-05:00", "updated": "2025-01-30T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Culinary Dropout", "year": null }, "categories": [ "absinthe", "cointreau", "falernum", "gin", "lemon juice" ], "ingredients": [ "1 1/2 oz Death's Door Gin (Tree House Brewing Percy's)", "3/4 oz Cointreau", "1/2 oz Velvet Falernum", "3/4 oz Lemon Juice", "1 bsp Absinthe (1/12 oz or 1/2 tsp Kübler)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a flamed orange or lemon twist (unflamed lemon twist).", "body_text": "1 1/2 oz Death's Door Gin (Tree House Brewing Percy's)\n3/4 oz Cointreau\n1/2 oz Velvet Falernum\n3/4 oz Lemon Juice\n1 bsp Absinthe (1/12 oz or 1/2 tsp Kübler)\nShake with ice, strain into a coupe glass, and garnish with a flamed orange or lemon twist (unflamed lemon twist).\nTwo Thursdays ago, I was perusing online recipe flashcards when I found the Velvet Death from Culinary Dropout in Tucson, Arizona. I soon found another set's recipe which varied by garnish and absinthe amount and delivery (one was a vague \"top with absinthe\" and the other was a barspoon of Matahari absinthe in the shake). I also found an article that described the drink as \"a tart\nCorpse Reviver\n\"; however, it reminded me more of a gin\nRoyal Bermuda Yacht Club\nwith absinthe or a gin\nTest Pilot\nminus bitters. In the glass, the Velvet Death summoned lemon, orange, pine, and anise aromas. Next, a lemon and orange sip crept into gin, orange, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguv1gkM1dI9V7I6wdI9ya8b8HKb_avAz2pdCK57tnrAbhIhkWJHKbrujjl226ypfPytLSJEpBLI1kehA28Fc6b_0osfsWbif8o1iN3rve27O6KXCb2-nOD2BBmkhGgK74IxnB4xUJEbEIDO_i_25XBXD7O4oSeIRJ5FtgL1e2-G-dgnjBunf8wAkyeHNQB/s320/velvetdeath_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguv1gkM1dI9V7I6wdI9ya8b8HKb_avAz2pdCK57tnrAbhIhkWJHKbrujjl226ypfPytLSJEpBLI1kehA28Fc6b_0osfsWbif8o1iN3rve27O6KXCb2-nOD2BBmkhGgK74IxnB4xUJEbEIDO_i_25XBXD7O4oSeIRJ5FtgL1e2-G-dgnjBunf8wAkyeHNQB/s800/velvetdeath_ig400.jpg", "comment_count": 0 }, { "title": "road to ruin", "url": "https://cocktailvirgin.blogspot.com/2025/01/road-to-ruin.html", "published": "2025-01-31T08:00:00.032-05:00", "updated": "2025-01-31T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Rosewater", "year": 2016 }, "categories": [ "amaro", "brandy", "punt e mes", "rum" ], "ingredients": [ "3/4 oz Planteray OFTD Rum", "3/4 oz Butchertown Brandy (Courvoisier VS Cognac)", "3/4 oz Punt e Mes", "3/4 oz Amaro Zucca (Sfumato)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "3/4 oz Planteray OFTD Rum\n3/4 oz Butchertown Brandy (Courvoisier VS Cognac)\n3/4 oz Punt e Mes\n3/4 oz Amaro Zucca (Sfumato)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Fridays ago, I landed upon online recipe flashcards for Rosewater in Houston, and the Road to Ruin called out to me as an oddity akin to the\nLast Mechanical Art\n. Their website describes it as \"An aggressively boozy and bitter cocktail from 2016. You'll probably hate it, but it's ok, because it hates you too (limit 1).\" Moreover, the rum, Punt e Mes, and Zucca/Sfumato combination reminded me of the\nImproved Kingston Negroni\nand\n1872 Cocktail\n, so I was intrigued. Once mixed, the Road to Ruin gave forth a roast and herbal bouquet. Next, grape and caramel notes on the sip flowed into dark rum, roast, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8-N5pUhfrL6gCvdWI3h6wcmDvPotizULW07Zj24JHSQq1SgnGfEgc3zy-qTOJTG6tHinvrKvYmzhNRwq0gcqb_U2VyVlFBNk0y2BegAibguOEIRfcmWvOM-QY7qcVco2BQTFiYIkNNCi89c4gJi76VrbcC9trbfZAsMhxwnUXR1zg5q9QMguubHj-ROB/s320/roadtoruin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8-N5pUhfrL6gCvdWI3h6wcmDvPotizULW07Zj24JHSQq1SgnGfEgc3zy-qTOJTG6tHinvrKvYmzhNRwq0gcqb_U2VyVlFBNk0y2BegAibguOEIRfcmWvOM-QY7qcVco2BQTFiYIkNNCi89c4gJi76VrbcC9trbfZAsMhxwnUXR1zg5q9QMguubHj-ROB/s800/roadtoruin_ig400.jpg", "comment_count": 0 }, { "title": "wonderlust king", "url": "https://cocktailvirgin.blogspot.com/2025/02/wonderlust-king.html", "published": "2025-02-01T08:00:00.040-05:00", "updated": "2025-02-01T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Esquire Tavern", "year": null }, "categories": [ "amaro", "bitters (mole)", "bitters (orange)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Wild Turkey 101 Rye (Rittenhouse Bonded)", "3/4 oz Cocchi Sweet Vermouth", "1/2 oz Amaro Nardini", "1 dash Orange Bitters (Angostura Orange)", "1 dash Mole Bitters (Bittermens)", "1 dash Saline (4 drop 20% Salt Solution)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "2 oz Wild Turkey 101 Rye (Rittenhouse Bonded)\n3/4 oz Cocchi Sweet Vermouth\n1/2 oz Amaro Nardini\n1 dash Orange Bitters (Angostura Orange)\n1 dash Mole Bitters (Bittermens)\n1 dash Saline (4 drop 20% Salt Solution)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Saturdays, I was perusing a bar's online recipe flashcards when I spotted a curious borrowed recipe, the Wonderlust King from Esquire Tavern in San Antonio. Overall, the combination reminded me of the\nJackson Ward\nwith different proportions; however, the Wonderlust King is closer to a\nLittle Italy\nin structure than Jackson Ward's more\nBlack Manhattan\n-like recipe. In the glass, the Wonderlust King dictated an orange and herbal aroma. Next, caramel and grape notes swirled on the sip, and the swallow rounded things off with rye, root beer, licorice, herbal, and chocolate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEG7vsiO1Enwa0yMHOIUjDzGSL4eQcFEp3zH153jTMOPQfAkXjsX5ywdGluZrZiRGu_K9IBcJYDB2eG4PvnrcBMCC6_-bo3exKZzsx-0GSQokQZ2VzaJDIfdn2UliPmvVeziU-F0AdOaFfGLy8a000hXl_CmvXoh_Nb9FajIi5L4vwzLq_Tgf08MfpR3Q/s320/wonderlustking_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEG7vsiO1Enwa0yMHOIUjDzGSL4eQcFEp3zH153jTMOPQfAkXjsX5ywdGluZrZiRGu_K9IBcJYDB2eG4PvnrcBMCC6_-bo3exKZzsx-0GSQokQZ2VzaJDIfdn2UliPmvVeziU-F0AdOaFfGLy8a000hXl_CmvXoh_Nb9FajIi5L4vwzLq_Tgf08MfpR3Q/s800/wonderlustking_ig400.jpg", "comment_count": 0 }, { "title": "cobra's tail", "url": "https://cocktailvirgin.blogspot.com/2025/02/cobras-tail.html", "published": "2025-02-02T08:00:00.096-05:00", "updated": "2025-02-02T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "campari", "lime juice", "passion fruit syrup", "pimento dram", "rum", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Planteray OFTD Rum", "1 1/4 oz Bonded Bourbon (Evan Williams Bonded)", "1 oz Lime Juice", "3/4 oz Passion Fruit Syrup", "1/2 oz Campari", "1/2 oz Allspice Dram (Hamilton's)", "1 dash Angostura Bitters", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a cinnamon stick.", "body_text": "3/4 oz Planteray OFTD Rum\n1 1/4 oz Bonded Bourbon (Evan Williams Bonded)\n1 oz Lime Juice\n3/4 oz Passion Fruit Syrup\n1/2 oz Campari\n1/2 oz Allspice Dram (Hamilton's)\n1 dash Angostura Bitters\n1 dash Absinthe (8 drop St. George)\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a cinnamon stick.\nAfter going to Wusong Road where I tasted their Cobra's Fang riff for the Chinese New Years celebration for the Year of the Snake, I became inspired. When I looked at a modern remake of the 1937\nCobra's Fang\nand the classic 1962\nCobra\n, the remake's OFTD Rum called out to me and I wanted to pair it with brandy from the\nRoad to Ruin\na few nights before. I then removed the orange juice component, and instead of doing the Paul McGee\nmove\nof subbing in curaçao, I opted for Campari given how well it pairs with passion fruit in the\nNovara\n. In considering of the remake's addition of falernum, I thought about allspice dram with how well it worked with Campari in the\nChester Rapkin\n,\nNegroni Grog\n, and other drinks. With the allspice dram, I realized that it was close to a\nLion's Tail\n, and I switched the Cognac to Bourbon. For a name, my mind went to the Cobra's Tail; I later uncovered the\nLion's Fang\nwhich would have been the other choice (that recipe is less like the Cobra's Fang and closer to a Lion's Tail though, and definitely distinct from my end result).\nThe Cobra's Tail proffered a cinnamon, passion fruit, orange, and allspice aroma. Next, caramel and lime notes on the sip slithered into funky rum, Bourbon, passion fruit, and allspice flavors on the swallow. Indeed, with all of the overproof and bonded spirits plus the liqueurs, the Cobra's Tail left a detectable bite when I woke up the next day.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VwIlwPZvmycjLPRZtJ6y3iO6rbD4mOyp-vuP5pSrUUrAKmpAvgyUZEg3shgduIzWltYf9_HGOuZkbGTVIRGBwNSXFxMSeGE5vgByaIZklpm0urmkQ1uFyrC2e8g1tZeHosPaqr7xRwt7-kt3OfqhZUG3Zvtv26KkJIC4tgIHAuIdwHh_hh3SAZh_ZcUc/s320/cobrastail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VwIlwPZvmycjLPRZtJ6y3iO6rbD4mOyp-vuP5pSrUUrAKmpAvgyUZEg3shgduIzWltYf9_HGOuZkbGTVIRGBwNSXFxMSeGE5vgByaIZklpm0urmkQ1uFyrC2e8g1tZeHosPaqr7xRwt7-kt3OfqhZUG3Zvtv26KkJIC4tgIHAuIdwHh_hh3SAZh_ZcUc/s800/cobrastail_ig400.jpg", "comment_count": 0 }, { "title": "queen village", "url": "https://cocktailvirgin.blogspot.com/2025/02/queen-village.html", "published": "2025-02-03T08:00:00.028-05:00", "updated": "2025-02-03T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Giuseppe & Sons", "year": null }, "categories": [ "applejack", "fernet-branca", "kahlua", "vermouth (sweet)" ], "ingredients": [ "2 oz Laird's Applejack (Laird's Bonded)", "1 oz Cocchi Sweet Vermouth", "1/4 oz Fernet Branca", "1/4 oz Varnelli Caffè Moka (Mr. Black)" ], "instructions": "Stir with ice and strain into a coupe glass.", "body_text": "2 oz Laird's Applejack (Laird's Bonded)\n1 oz Cocchi Sweet Vermouth\n1/4 oz Fernet Branca\n1/4 oz Varnelli Caffè Moka (Mr. Black)\nStir with ice and strain into a coupe glass.\nTwo Mondays ago, I found a set of online recipe flashcards from Giuseppe & Sons in Philadelphia, and I honed in on the\nMarconi Wireless\nriff called the Queen Village named after a neighborhood nearby the bar. With the apple brandy, sweet vermouth, and Fernet, it reminded me of the\nNewark\nbut with coffee liqueur instead of Maraschino. Once prepared, the Queen Village showcased an apple and minty-menthol bouquet to the nose. Next, grape and caramel notes on the sip led into apple and bitter herbal-coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0-myso1XQy5MBxJGSjYdxoWW0Dm81DcN96g_i2Q9Wmfz3AzZ4IfBuVU6WlRhtS-avOz9r4ATlmJroJJjtyGcmfrBGr6eK_EGJppxdKrsSYOIk-qJFoB1mGW0T7JH7Yeganvb7g4I1E75J2x-0DL_XNThqXHf1LFifZSmXJGVvIP_Ai33XyJ_gRQkaWYa/s320/queenvillage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0-myso1XQy5MBxJGSjYdxoWW0Dm81DcN96g_i2Q9Wmfz3AzZ4IfBuVU6WlRhtS-avOz9r4ATlmJroJJjtyGcmfrBGr6eK_EGJppxdKrsSYOIk-qJFoB1mGW0T7JH7Yeganvb7g4I1E75J2x-0DL_XNThqXHf1LFifZSmXJGVvIP_Ai33XyJ_gRQkaWYa/s800/queenvillage_ig400.jpg", "comment_count": 0 }, { "title": "mr. manager", "url": "https://cocktailvirgin.blogspot.com/2025/02/mr-manager.html", "published": "2025-02-04T08:00:00.039-05:00", "updated": "2025-02-04T08:00:00.129-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Rosewater", "year": null }, "categories": [ "bitters (Angostura)", "creme de banane", "sherry", "vermouth (sweet)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Banana Liqueur (Tempus Fugit)", "3/8 oz Sweet Vermouth (Cocchi)", "3/8 oz Amontillado Sherry (Lustau)", "1/8 oz Walnut Liqueur (Russo Nocino)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a banana chip (omit).", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Banana Liqueur (Tempus Fugit)\n3/8 oz Sweet Vermouth (Cocchi)\n3/8 oz Amontillado Sherry (Lustau)\n1/8 oz Walnut Liqueur (Russo Nocino)\n1 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with a banana chip (omit).\nTwo Tuesdays ago, I returned to the online recipe flashcard set from Rosewater in Houston and selected the Mr. Manager as a desserty and tropical Manhattan. On paper, it fell somewhere between the banana-walnut\nMan in the Yellow Hat\nand the banana-sherry\nVieux Pompier\n. In the glass, the Mr. Manager sauntered over with a nutty, banana, and clove aroma. Next, a grape sip with dried fruit notes gave way to rye, banana, walnut, and allspice flavors on the swallow. Overall, it initially was not overly sweet as I had feared, but as things warmed up, the cloying quotient began to creep up; perhaps serving this on a large ice cube would help things out.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8gx5nV3flKmK1IoUsCuemqPECWJ5T4aUVeqjBp7dW7XTD5p3Zd2frD_eCEEnnRSovzHkuLDBrYvfQtrLTuNfwYsg2keCLHBSu42E0zVT8JvM6kee15lDQbiOpPIXyzXOUy8HBDfVcTD-acZQVlmga3H4zCPdfuwd4SAb1HCh82p8kw0ehwgI_Lll90iZ/s320/mrmanager_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8gx5nV3flKmK1IoUsCuemqPECWJ5T4aUVeqjBp7dW7XTD5p3Zd2frD_eCEEnnRSovzHkuLDBrYvfQtrLTuNfwYsg2keCLHBSu42E0zVT8JvM6kee15lDQbiOpPIXyzXOUy8HBDfVcTD-acZQVlmga3H4zCPdfuwd4SAb1HCh82p8kw0ehwgI_Lll90iZ/s800/mrmanager_ig400.jpg", "comment_count": 0 }, { "title": "uss mallard special", "url": "https://cocktailvirgin.blogspot.com/2025/02/uss-mallard-special.html", "published": "2025-02-05T08:00:00.053-05:00", "updated": "2025-02-05T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Isaac Kresch", "source": "Kresch's Place", "year": 1939 }, "categories": [ "absinthe", "benedictine", "bitters (Angostura)", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Aged Panamanian Rum (Planteray Panama Old Reserve 1997)", "1 oz Martini & Rossi Sweet Vermouth (Cocchi)", "1/2 oz Benedictine", "2 dash Angostura Bitters", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Aged Panamanian Rum (Planteray Panama Old Reserve 1997)\n1 oz Martini & Rossi Sweet Vermouth (Cocchi)\n1/2 oz Benedictine\n2 dash Angostura Bitters\n1 dash Absinthe (8 drop St. George)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I found a reference to a drink on\nKindredCocktails\nthat would make use of my dusty bottle of Panamanian rum that has sat unused since a Planteray-sponsored virtual Daiquiri Time Out session during the Pandemic shutdown of 2020. That drink was the U.S.S. Mallard Special that David Wondrich wrote about on the\nDailyBeast\nfrom his rare copy of the 1939 naval-themed\nKresch's Place\ncocktail book published by bar owner Isaac Kresch in Colón, Panama. The drink was named after a minesweeper in World War I that was later converted to a submarine rescue ship, and Wondrich adapted the recipe slightly by increasing the rum from 1 to 1 1/2 oz and adding a lemon twist. Overall, the combination of rum, sweet vermouth, and Benedictine reminded me of Trina's Starlite Lounge's\nTony Montana\nand\nBottoms Up\n's\nTony Vaughn\n, so I was intrigued to try it with my funky Planteray rum. Once prepared, the U.S.S. Mallard Special sailed to the nose with a lemon, caramel, and herbal bouquet. Next, grape and caramel notes on the sip opened up into aged rum, herbal, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9mBD94Ma5C07P75yXmjq23l61a7yJ6rFvsOuyuoBfoyXYgGmgrRhfMaRNcodGKmTsQ4SaoGOFeqjqT7W-X89_cQFq1lQfiF816XvHSXOhrYgkYxL5LXWpwq-X9fFvo6u5qgRrzBDl9ZeyblQL0zhliKMxzr2QyHvAo8C4zkxMlycU8PeoDwxzVkrhPYu/s320/ussmallardspecial_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9mBD94Ma5C07P75yXmjq23l61a7yJ6rFvsOuyuoBfoyXYgGmgrRhfMaRNcodGKmTsQ4SaoGOFeqjqT7W-X89_cQFq1lQfiF816XvHSXOhrYgkYxL5LXWpwq-X9fFvo6u5qgRrzBDl9ZeyblQL0zhliKMxzr2QyHvAo8C4zkxMlycU8PeoDwxzVkrhPYu/s800/ussmallardspecial_ig400.jpg", "comment_count": 0 }, { "title": "black widow", "url": "https://cocktailvirgin.blogspot.com/2025/02/black-widow.html", "published": "2025-02-06T08:00:00.021-05:00", "updated": "2025-02-06T08:00:00.122-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Mike Wyatt", "source": "StarChefs", "year": 2015 }, "categories": [ "applejack", "bitters (other)", "honey", "scotch" ], "ingredients": [ "1 oz Bank Note Scotch (Famous Grouse Smoky Black)", "1 oz Laird's Bonded Apple Brandy", "1/2 oz Honey Syrup", "2 dash Fee's Walnut Bitters (4 dash Strongwater Mountain Elixirs Walnut)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 oz Bank Note Scotch (Famous Grouse Smoky Black)\n1 oz Laird's Bonded Apple Brandy\n1/2 oz Honey Syrup\n2 dash Fee's Walnut Bitters (4 dash Strongwater Mountain Elixirs Walnut)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Thursdays ago, I was perusing an online recipe flashcard set for Ward 8 in Boston, and I found the Black Widow that seemed like an interesting Scotch-apple brandy up drink that otherwise read like a honey-sweetened Old Fashioned with walnut bitters. I was able to uncover that it was created by Mike Wyatt via a\nStarChefs\narticle, and I was able to date it to around 2015 by\nYelp\nreviews. Once mixed, the Black Widow wove a lemon, apple, and honey-floral bouquet. Next, a honey-driven sip bit into Scotch, apple, floral, and walnut flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPb6MyVg6-sQInTyzDEeseL1frzId1KKo5oJZaf3UaakmZ747wR76vlxC9XZ0Q2OjfcT-KRkYE92B4LIQJwkLJtVKaBGTkg2elry5UVyX4zAUVpgnkUk0rIQ7qRQ936TnjmZXC7AIy8WxE6shqJ-oDRvoQDUORzQMmLiY1B3c5vfl6w5hDFAZ2EKT6CP4/s320/blackwidow_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPb6MyVg6-sQInTyzDEeseL1frzId1KKo5oJZaf3UaakmZ747wR76vlxC9XZ0Q2OjfcT-KRkYE92B4LIQJwkLJtVKaBGTkg2elry5UVyX4zAUVpgnkUk0rIQ7qRQ936TnjmZXC7AIy8WxE6shqJ-oDRvoQDUORzQMmLiY1B3c5vfl6w5hDFAZ2EKT6CP4/s800/blackwidow_ig400.jpg", "comment_count": 0 }, { "title": "copper blue", "url": "https://cocktailvirgin.blogspot.com/2025/02/copper-blue.html", "published": "2025-02-07T08:00:00.032-05:00", "updated": "2025-02-07T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chuck Taggart", "source": "Pixelfed", "year": null }, "categories": [ "amaro", "bitters (orange)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Sweet Vermouth (Cocchi)", "1/2 oz Amaro Pasubio", "2 dash Citrus Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with 3 blueberries on a pick.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Sweet Vermouth (Cocchi)\n1/2 oz Amaro Pasubio\n2 dash Citrus Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with 3 blueberries on a pick.\nTwo Fridays ago, I spotted a house recipe from\nChuck Taggart\nthat he posted the day before on the\nPixelfed\napp. That drink was called the Copper Blue with rye, vermouth, and Pasubio, and the closest recipe to this that I have tried was the\nReturn of the King\nwith Scotch and Punt e Mes in place of the rye and regular sweet vermouth and the\nRhapsody in Blue\nwith blanc vermouth and celery bitters in place of sweet vermouth and citrus bitters. In the glass, the Copper Blue gave forth a rye and blueberry aroma. Next, grape and berry notes on the sip developed into rye, bitter herbal, and blueberry flavors on the swallow with an orange finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LB7N0YREGGSBvGfw2GCnpKfpxBMo0CUAoL1wdt5HaIJXoKU3WbRSgYnyzyqewBzD0ebHpjBUCdgm_jNTAKu3niquOzSkSU494FwO6kI8KhUw0DjHHX2sYZlpuKsWaPlrpbdF9rReRjXff4DYW2Da-Ilm5BwYWFHDpx7Ys4oiBQtGruFqqwSXupmoxR_x/s320/copperblue_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LB7N0YREGGSBvGfw2GCnpKfpxBMo0CUAoL1wdt5HaIJXoKU3WbRSgYnyzyqewBzD0ebHpjBUCdgm_jNTAKu3niquOzSkSU494FwO6kI8KhUw0DjHHX2sYZlpuKsWaPlrpbdF9rReRjXff4DYW2Da-Ilm5BwYWFHDpx7Ys4oiBQtGruFqqwSXupmoxR_x/s800/copperblue_ig400.jpg", "comment_count": 0 }, { "title": "broadway junction", "url": "https://cocktailvirgin.blogspot.com/2025/02/broadway-junction.html", "published": "2025-02-08T08:00:00.000-05:00", "updated": "2025-02-08T09:35:23.305-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jillian Vose", "source": "The Dead Rabbit", "year": null }, "categories": [ "bitters (Peychaud's)", "campari", "creme de noyaux", "whiskey" ], "ingredients": [ "1 1/2 oz The Sexton Single Malt Irish Whiskey (Knappogue Castle Single Malt)", "1/2 oz Campari", "1/2 oz Tempus Fugit Crème de Noyaux", "1 dash Bitter Truth Creole Bitters (Peychaud's)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.", "body_text": "1 1/2 oz The Sexton Single Malt Irish Whiskey (Knappogue Castle Single Malt)\n1/2 oz Campari\n1/2 oz Tempus Fugit Crème de Noyaux\n1 dash Bitter Truth Creole Bitters (Peychaud's)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.\nTwo Saturdays ago, I reached for my copy of\nPaddy Drinks: The World of Modern Irish Whiskey Cocktails\nand stopped flipping the pages when I reached the Broadway Junction. Jillian Vose's creation at The Dead Rabbit in Manhattan was described as \"a Boulevardier meets a\nJapanese Cocktail\nwith a twist.\" Overall on paper, the whiskey and Campari modified by liqueur reminded me of her\nPsycho Killer\nin structure. Here, the Broadway Junction expressed a grapefruit, nutty cherry, and orange aroma. Next, a semi-sweet citrussy sip led into whiskey, almond, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN7nda9iq4Sc79IsyaesVDafCQlanmrn3A0SPR7Jyx6cNwdSL2w4-_uuXEykn8VSjnoBvBFB0HMayhiweNpN2n_qU0VIL3_9SFb585h7JS_E4hUGsgWqPkhFFXkhGuTAJvBZvHZIqHupm-e6IVnpIrHzm-BUvCUU8pJG9NnJApLvN_V3WROgXhwFZ-8bK/s320/broadwayjunction_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN7nda9iq4Sc79IsyaesVDafCQlanmrn3A0SPR7Jyx6cNwdSL2w4-_uuXEykn8VSjnoBvBFB0HMayhiweNpN2n_qU0VIL3_9SFb585h7JS_E4hUGsgWqPkhFFXkhGuTAJvBZvHZIqHupm-e6IVnpIrHzm-BUvCUU8pJG9NnJApLvN_V3WROgXhwFZ-8bK/s800/broadwayjunction_ig400.jpg", "comment_count": 0 }, { "title": "hunter-gatherer", "url": "https://cocktailvirgin.blogspot.com/2025/02/hunter-gatherer.html", "published": "2025-02-09T08:00:00.038-05:00", "updated": "2025-02-09T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jesse Casey", "source": "KindredCocktails", "year": 2013 }, "categories": [ "amaro", "becherovka", "bitters (mole)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Cocchi Sweet Vermouth", "1/2 oz Becherovka", "1/2 oz Jägermeister", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Rittenhouse Rye\n1 oz Cocchi Sweet Vermouth\n1/2 oz Becherovka\n1/2 oz Jägermeister\n2 dash Bittermens Mole Bitters\nStir with ice, strain into a coupe glass, and garnish with a flamed orange twist (unflamed).\nTwo Sundays ago, I began searching the\nKindredCocktails\ndatabase for an interesting nightcap to make. There, I found the Hunter-Gatherer by one of my\nInstagram\nfriends, Brooklyn enthusiast Jesse Casey, that he entered into the website back in 2013. The thought of winter-spiced Boulevardier with a split of Becherovka and Jagermeister for the liqueur element seemed appealing, and it reminded me of the\nNo Quarter\nwith the aged spirit, sweet vermouth Jagermeister, and herbal cordial structure. Once built, the Hunter-Gatherer delivered an orange, ginger, and clove bouquet to the nose. Next, grape and caramel notes swirled on the sip before opening up into rye, herbal, cinnamon, clove, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQeFwVzMvB8okqjZyBvNWJ2qO-uwKkkQ785XKgL7fPrXARiRDVjo7VtgKLimSdgHa8-jRaCwrrp_QaJQTyRIievh9IAlU6VKbYbgM3yMqGSInomHaD-ErXBCFDZ6A8-RpKn43kQlUaFZRr1HDl5DRKgg6_oDyOxx9NM3clMP6miygx_HX5-u9FNjx15Uh/s320/huntergatherer_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQeFwVzMvB8okqjZyBvNWJ2qO-uwKkkQ785XKgL7fPrXARiRDVjo7VtgKLimSdgHa8-jRaCwrrp_QaJQTyRIievh9IAlU6VKbYbgM3yMqGSInomHaD-ErXBCFDZ6A8-RpKn43kQlUaFZRr1HDl5DRKgg6_oDyOxx9NM3clMP6miygx_HX5-u9FNjx15Uh/s800/huntergatherer_ig400.jpg", "comment_count": 0 }, { "title": "certain ratio", "url": "https://cocktailvirgin.blogspot.com/2025/02/certain-ratio.html", "published": "2025-02-10T08:00:00.035-05:00", "updated": "2025-02-10T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Puttery", "year": null }, "categories": [ "amaro", "falernum", "lime juice", "rum" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Amaro Lucano", "3/4 oz Housemade Falernum (Velvet)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Amaro Lucano\n3/4 oz Housemade Falernum (Velvet)\n3/4 oz Lime Juice\nShake with ice and strain into a cocktail coupe.\nTwo Mondays ago, I was searching online recipe flashcard sets when I spotted the Certain Ratio off of the speakeasy menu at Puttery in Manhattan. The drink described on the menu as \"a sum greater than its parts,\" and it reminded me of\nThe Brooks\nwhich has Cynar in place of the Amaro Lucano here. The name made me think of a Brian Eno lyric from the 1970s, but it is more likely that the cocktail was named after the band A Certain Ratio formed in 2020 that was inspired by Eno. Once shaken and strained, the Certain Ratio gave forth pineapple-noted rum funk and caramel aromas. Next, lime and caramel notes on the sip ventured into funky rum, bitter orange, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfn7_8kS1ommq1xe7Te4vKgqfBuhGjGbaK3s4ve6wf_T9d4LElqCtmz3ALB3Eg6N53g54HILq4oIusIGs8pwQ1joU9yvURcXDk7_Y2BWJunwyNziPHEa7k1xBuuCHwapgGl7PKqQZbFAtZSKUzRVjsAnIYc35Uk-_QjG9rO5vCFzDg9X9pPjTd7NVuRAP/s320/certainratio_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfn7_8kS1ommq1xe7Te4vKgqfBuhGjGbaK3s4ve6wf_T9d4LElqCtmz3ALB3Eg6N53g54HILq4oIusIGs8pwQ1joU9yvURcXDk7_Y2BWJunwyNziPHEa7k1xBuuCHwapgGl7PKqQZbFAtZSKUzRVjsAnIYc35Uk-_QjG9rO5vCFzDg9X9pPjTd7NVuRAP/s800/certainratio_ig400.jpg", "comment_count": 0 }, { "title": "bobcat's tail", "url": "https://cocktailvirgin.blogspot.com/2025/02/bobcats-tail.html", "published": "2025-02-11T08:00:00.041-05:00", "updated": "2025-02-11T09:29:57.814-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "lime juice", "maple syrup", "pimento dram", "scotch", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "1/4 oz Smoky Scotch (Laphroaig 10 Year)", "3/4 oz Lime Juice", "1/2 oz Maple Syrup", "1/2 oz Allspice Dram (Hamilton's)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n1/4 oz Smoky Scotch (Laphroaig 10 Year)\n3/4 oz Lime Juice\n1/2 oz Maple Syrup\n1/2 oz Allspice Dram (Hamilton's)\n2 dash Angostura Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I was inspired by the maple-allspice dram combination that I recently had in the\nFireside Chat\n. The allspice dram component got me riffing on the\nLion's Tail\n, and maple boils made me think of smoke, so a touch of Islay whisky fit the bill. Moreover, the maple syrup made me wonder what wildcats live in syrup producing areas, and naming this after a cat with little or no tail seemed ironic. Once prepared, the Bobcat's Tail pounced on the nose with peat smoke and allspice aromas. Next, a lime and maple sip landed on rye, maple, allspice, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgz7bq8LXr-EfMIugd_B9cu5Ri1bMZIkjjLdB65-W7LremT1-CTWLyCEUfAoU3LTK2NlxqXQe3aQxAH6j5pfQRvc2HGqxXl8MwgyQdImBeWJSbytSSiC5E6-ZZDPkdmpLvq1BdMrb0gMZSxhMekH9Uglkw0Uj2KAaCq9MTvEPcC1-qHbP7saiH9nupGPaU/s320/bobcatstail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgz7bq8LXr-EfMIugd_B9cu5Ri1bMZIkjjLdB65-W7LremT1-CTWLyCEUfAoU3LTK2NlxqXQe3aQxAH6j5pfQRvc2HGqxXl8MwgyQdImBeWJSbytSSiC5E6-ZZDPkdmpLvq1BdMrb0gMZSxhMekH9Uglkw0Uj2KAaCq9MTvEPcC1-qHbP7saiH9nupGPaU/s800/bobcatstail_ig400.jpg", "comment_count": 0 }, { "title": ":: the cultural significance of cocktails ::", "url": "https://cocktailvirgin.blogspot.com/2025/02/cultural-significance-of-cocktails.html", "published": "2025-02-12T08:00:00.077-05:00", "updated": "2025-02-12T08:00:00.224-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Louis Muckensturm", "source": "Louis' Mixed Drinks", "year": 1906 }, "categories": [ "*essay" ], "ingredients": [ "1906. When they came in the next evening, I showed them the photo of the drink with the Cocktail Kingdom reproduction book in the background, and that cover triggered a lot of excitement. I was soon asked if I would be interested in giving a talk for a historic society in Colorado, and I said sure and handed them my card. At Drink, I frequently was asked if I would be willing to bartend their bachelor party in California or similar, and I would always hand them my business card knowing that I would never hear from them again. However, the preservation society contacted me in January 2024, and we honed in on a topic by June." ], "instructions": null, "body_text": "Two Thursdays ago, I gave a talk entitled \"Cheers to Heritage: The Cultural Significance of Cocktails.\" The whole thing came about when bar guests from the hotel next to Josephine came in one night back in June 2023 and we talked about cocktails. One of them mentioned that she inherited her parents' signed copies of a cocktail book and the associated cooking book published circa 1910. When she described how her parents got them signed at Harvard, I figured that the Boston connection and the time frame could be author Louis Muckensturm. That night I went home and made the\nFernet Cocktail\nfrom\nLouis' Mixed Drinks\n1906. When they came in the next evening, I showed them the photo of the drink with the Cocktail Kingdom reproduction book in the background, and that cover triggered a lot of excitement. I was soon asked if I would be interested in giving a talk for a historic society in Colorado, and I said sure and handed them my card. At Drink, I frequently was asked if I would be willing to bartend their bachelor party in California or similar, and I would always hand them my business card knowing that I would never hear from them again. However, the preservation society contacted me in January 2024, and we honed in on a topic by June.\nThe talk I gave at the Colorado Preservation conference in Colorado Springs was on cocktails being a vital part of our intangible heritage akin to cultural dances, historical buildings, Belgian beer styles, architecture, and certain foods like labneh. This talk included cocktails as a tie-in to culture, community, tradition, and history that are passed down from generation to generation, how this was almost lost during Prohibition and the Dark Ages, and three figures that helped record to preserve cocktail history or restore cocktails and bartending professionalism to their rightful place (Charles H. Baker Jr., Dale DeGroff, Brother Cleve). One of the cocktails that I discussed was the Saratoga – actually two cocktails both published a year apart in the 3rd edition of\nJerry Thomas 1887\nand the 2nd edition of\nHarry Johnson 1888\n(but not in the 1876 and 1882 editions, respectively). I looked into the development of cocktail culture by way of horse racing and gambling at this mineral springs resort town north of both Manhattan and Albany that was built up due to the North choking out horseracing venues in the South during the Civil War.\nI also talked about characters that brought this about like John Morrissey, the bare-knuckle boxer who got involved in gambling through being a casino bouncer that led him to open the race track in Saratoga plus casinos including the one where the Jerry Thomas Saratoga was created; Wondrich points out that Thomas and Morrissey knew each other from their time in Manhattan. I also covered the rather colorful King of the Dudes, Evander Berry Wall, who won an epic dude-off that had 40 outfit changes between breakfast and dinner in Saratoga in 1888 – the same year that Harry Johnson’s Saratoga recipe was published. I also covered modern drinks that looked back at historical moments that tie into a community and sense of history and place like the\n1919 Cocktail\ncreated by Ben Sandrof at Drink about the Great Molasses Flood that happened at another stretch of Boston Harbor a mile and a half away. And ice cream drinks created in Colorado for Temperance (the Black Cow) and in spite of Prohibition (Aspen Crud or boozy milk shakes) that are still enjoyed today.\nIf you would like to view the slidedeck and read about this and other details, I uploaded a\nPDF\nof the 44 slides on my Google Drive.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93INXaK19Kft_HPBcy3VC7SXnjBSa3gNOVJ6VbQO-Nci3MwMo9tqbT5Y6N3FaUrTJhxNXMHTgRzLnLn52_8qahIkYuzg0g2R5HPS4I16WVBE4mOgqb9hu_AiiLIplCKdh2CebPJaXLm8JMS5JRSUs2jwA8hNiYEC1iw7eXqDCoMfDuAWPG51wSaTWGky1/s320/muckensturm_signature.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRa2SuCzC63NZ12ZiQAqBaRNFuW0YSYplmmNrxL-C9aUx5JCJBQOTtoKUgyLNeiXTtoeNH5DsjEvo75SWsj2DAajF2zdiWXWquzHA4_HMpKovCoY-MfT62Y1HdpVGzVuSbFQ-ZORVEAugrXIzPb-929fcZwwp5J1JBl1E9j3PAtXa6pXLA6z0Fj39QM7_y/s320/fredcoloradotalk_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEjT43J3LadPj1nAr8b7VFYTuA8GJuDQyEtgb0m3aOVqZHVll24u9sZdUQKOmB5oH6Ofo5bVqiW2qBXEmO6BkWVY7pKpzk9_wFn0DYIYA-PJEvh4h1ai8GDTUD0OrCf02unEE2AcYtfPwXYAoHvvZZBhJ-nVD5hAEQHjxbvN47_hgA5tAFMNK1cPdEmVx/s320/rememberthemaine_slide.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8TwV_GOnS5lBDokB64o9dJpADvnI8u1PVvuMN-PG4aRCcuAzEM0ZoXfrExO3T0R4c-f7q5QbvYZFi61dJb1h0o-Jbp80fQhWDndvo_Hl7r6QNFvQsJUgrE-978b1_ztDnmC1NQpXtP7JDBmAuia86FbUR-m7F04iBEch_3omxuSlyWU6kMW0NR7JoV7b/s320/brothercleve_slide.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93INXaK19Kft_HPBcy3VC7SXnjBSa3gNOVJ6VbQO-Nci3MwMo9tqbT5Y6N3FaUrTJhxNXMHTgRzLnLn52_8qahIkYuzg0g2R5HPS4I16WVBE4mOgqb9hu_AiiLIplCKdh2CebPJaXLm8JMS5JRSUs2jwA8hNiYEC1iw7eXqDCoMfDuAWPG51wSaTWGky1/s800/muckensturm_signature.jpg", "comment_count": 0 }, { "title": "wake up call", "url": "https://cocktailvirgin.blogspot.com/2025/02/wake-up-call.html", "published": "2025-02-13T08:00:00.112-05:00", "updated": "2025-02-13T08:00:00.228-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": null, "categories": [ "#other", "grapefruit juice", "lime juice", "malört", "pamplemousse" ], "ingredients": [ "1 1/2 oz Jeppson's Malört", "3/4 oz Fruitful Grapefruit Liqueur", "3/4 oz Cinnamon Syrup", "3/4 oz Grapefruit Juice", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a dehydrated cinnamon-dusted grapefruit quarter slice.", "body_text": "1 1/2 oz Jeppson's Malört\n3/4 oz Fruitful Grapefruit Liqueur\n3/4 oz Cinnamon Syrup\n3/4 oz Grapefruit Juice\n3/4 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a dehydrated cinnamon-dusted grapefruit quarter slice.\nTwo weeks ago, I was in Colorado Springs to give a talk on the intangible heritage of cocktails at the Colorado Preservation group's conference. When I got into town on Wednesday, I was smart enough to only visit brewery taprooms in the area so I could be in somewhat decent shape for my talk on Thursday afternoon. During a practice run on Thursday morning, I did not expect what being over 6000 feet above sea level can do to a speaker (I live closer to 60 feet); I was used to the air dryness' effect from having been in Denver for the USBG conference back in June, but I did not anticipate the lower amount of oxygen in the air changing my ability to fit in as many words per breath. After the talk, I had a bartending shift at the happy hour where I made two drinks that I covered in my session – Brother Cleve's\nNinth Ward\nand Ben Sandrof's\n1919 Cocktail\n. A pretty intense four hour stretch between the talk and producing over 90 cocktails that had me in need of dinner and drinks of my own. After dinner, I headed into downtown to go to Shame & Regret that I had scoped out the week before by its name and the drink menu. Bartender Emily Kindt told me that I needed to go to Chiba, a Japanese cyberpunk anime bar that the bartender at the Burrowing Owl where I had dinner mentioned, but first, I needed to go to Cocktails After Dusk. In fact, Emily walked me over there to introduce me to the bar team there before doing a shot and heading back to her bar. My night ended at Chiba with a Carthusian Sazerac (no recipe acquired but listed on the menu as rye, Boomsma Cloosterbitter (to replace the Green Chartreuse they used to make it with), Angostura Bitters, Leopold Absinthe spritz) and also later bumping into one of the bartenders from Cocktails After Dusk after his shift. It was really touching how the bar scene took care of me from dinner until last call. Also, it probably helped that I was wearing a Fernet Branca t-shirt, or as I told my co-worker when I got home, \"Tell me you're industry without telling me.\"\nBacktracking to Shame & Regret, the cocktail I had prepared by Emily was the Wake Up Call (not her recipe though) with Malört. She described how \"Malört sums up shame and regret\" before pointing out their wall of Malört-face photos and mentioning that the bar is the largest Malört account in Colorado. The Wake Up Call's Malört, grapefruit, and lime combination reminded me of the\nTragedy Plus Lime\nbut without the mezcal and sherry though. In the glass, the drink donated a cinnamon and grapefruit bouquet. Next, a semi-sweet and full bodied citrussy sip led into grapefruit, cinnamon, and herbal flavors on the swallow. Overall, the juices, syrup, and liqueur all helped to soften Malört's bitterness which made for it being a delight to drink!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RExesndC5HgPVBCoUb7r6LANPz6nc9R-ngP8j88bjamLssXfz7haE0Dpdpwn3_D7fU8f91udiWIeBn_Wgany71lvj_lMZssXMPTSIzJE0SVfLI4MmvYNG0JYa6WhdrAG2Ibub_D0gP8bPyLlpIGkVFy3z60od1PW7-P5H2YlxrRHkl2HOjza6zZOALSO/s320/wakeupcall_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDkrZrhz7cGemilKkgz69KIwRnYA-bisG6i8oNDDjXTXabtUQJp4MV5Fax7M0DTKQU70jNwh3fDTu1Nzpo6SS2zxwBYEofFIgfEbkpXXLHAna2ouKS-pbJZiTL6V5f4NZtUcNgdBGszMxZNx66tpknVgLn56POKlnAcVXxcXJqhRVbfC9pu8aS_y5GUuv/s320/shameandregret_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RExesndC5HgPVBCoUb7r6LANPz6nc9R-ngP8j88bjamLssXfz7haE0Dpdpwn3_D7fU8f91udiWIeBn_Wgany71lvj_lMZssXMPTSIzJE0SVfLI4MmvYNG0JYa6WhdrAG2Ibub_D0gP8bPyLlpIGkVFy3z60od1PW7-P5H2YlxrRHkl2HOjza6zZOALSO/s800/wakeupcall_ig400.jpg", "comment_count": 0 }, { "title": "scorched earth", "url": "https://cocktailvirgin.blogspot.com/2025/02/scorched-earth.html", "published": "2025-02-14T08:00:00.038-05:00", "updated": "2025-02-14T08:00:00.129-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rob Haberek", "source": "Ward 8", "year": 2015 }, "categories": [ "ancho reyes", "bitters (mole)", "mezcal", "simple syrup (other)" ], "ingredients": [ "1 oz Del Maguel Mezcal Vida (Peloton de la Muerte)", "1 oz Ancho Reyes Chile Liqueur", "1/4 oz Agave Syrup", "2 dash Fee's Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Del Maguel Mezcal Vida (Peloton de la Muerte)\n1 oz Ancho Reyes Chile Liqueur\n1/4 oz Agave Syrup\n2 dash Fee's Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).\nWhen I got home a little after 1 am from my flights from Colorado Springs, I was tired but not sleepy. Therefore, I sought out a nightcap and selected the Scorched Earth from Ward 8 in Boston that reminded me of a\nOaxacan Old Fashioned\nwith roasted vegetal, dried fruit, and pepper spice notes from the Ancho Reyes in place of the neo-classic's aged tequila. The\nClassic Recipes Boston\nblog seemed to attribute this to Rob Haberek in 2015 and confirmed the recipe from my online flashcard source. Once prepared, the Scorched Earth gave forth an orange, vegetal, smoke, and dried fruit aroma. Next, roasted vegetable notes on the sip flowed into smoky, vegetal, spice, and dried date flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqbwXTEQGprMLokxTvzzWwjGRQ3R5orKKxfGYQ5myIziVmeWhUYDFzsr4B71NMGDNnpsAGYnlfW4Jw8Ak_PqdWUemQP3QXZ8-KHNnyAmD6U9RATivBNPXFayJ-9Pqymo8Xvz201lNKkQ3sD4pOwGxvGSlMezXfTWsqt7-yrogD-qfhJov-xzIoVw9XiVT/s320/scorchedearth_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqbwXTEQGprMLokxTvzzWwjGRQ3R5orKKxfGYQ5myIziVmeWhUYDFzsr4B71NMGDNnpsAGYnlfW4Jw8Ak_PqdWUemQP3QXZ8-KHNnyAmD6U9RATivBNPXFayJ-9Pqymo8Xvz201lNKkQ3sD4pOwGxvGSlMezXfTWsqt7-yrogD-qfhJov-xzIoVw9XiVT/s800/scorchedearth_ig400.jpg", "comment_count": 0 }, { "title": "fireside", "url": "https://cocktailvirgin.blogspot.com/2025/02/fireside.html", "published": "2025-02-15T08:00:00.029-05:00", "updated": "2025-02-15T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "County Barbeque", "year": 2015 }, "categories": [ "gin", "lemon juice", "malört", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Jeppson's Malört", "1 oz Bombay Gin (Beefeater)", "3/4 oz Cinnamon Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into an old fashioned glass with ice.", "body_text": "1 1/2 oz Jeppson's Malört\n1 oz Bombay Gin (Beefeater)\n3/4 oz Cinnamon Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into an old fashioned glass with ice.\nTwo Saturdays ago, I was perusing online recipe flashcard sets when I spotted the Fireside that reminded me a little of the\nWake Up Call\nthat I had in Colorado with the Malört, cinnamon, and citrus elements; the Fireside was created at the now closed County Barbeque in Chicago circa 2015. Once prepared, the drink began with cinnamon, juniper, and herbal aromas on the nose. Next, lemon notes on the sip gave way to grapefruit, gin, bitter herbal, and cinnamon flavors on the swallow. Like the Wake Up Call, the Malört's aggressive bitterness was tuned down, but not to the same extent here.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXMCmUf7O-2fIUc1FKoKrwEDRX3Z111VZNEqUSPElyEVCA9Hf6DQYQGIwSDh37MCEOALk0dnKn0mD94E40r_NqUDh7bZ58mlU4be-oR1xxmjCbBdnAiL1ZSMeFYet1hTUs8aMyYt5mjYLHMHtH9wvs8_nmIMNuxXGdujAx2lF0Sl2VcRhrrfJ089UZQlf/s320/fireside_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXMCmUf7O-2fIUc1FKoKrwEDRX3Z111VZNEqUSPElyEVCA9Hf6DQYQGIwSDh37MCEOALk0dnKn0mD94E40r_NqUDh7bZ58mlU4be-oR1xxmjCbBdnAiL1ZSMeFYet1hTUs8aMyYt5mjYLHMHtH9wvs8_nmIMNuxXGdujAx2lF0Sl2VcRhrrfJ089UZQlf/s800/fireside_ig400.jpg", "comment_count": 0 }, { "title": "mexico city blues", "url": "https://cocktailvirgin.blogspot.com/2025/02/mexico-city-blues.html", "published": "2025-02-16T08:00:00.053-05:00", "updated": "2025-02-16T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "benedictine", "bitters (mole)", "gin", "mezcal", "punt e mes" ], "ingredients": [ "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz London Dry Gin (Beefeater)", "1/2 oz Punt e Mes", "1/2 oz Amaro Braulio", "1/2 oz Benedictine", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz London Dry Gin (Beefeater)\n1/2 oz Punt e Mes\n1/2 oz Amaro Braulio\n1/2 oz Benedictine\n2 dash Mole Bitters (Bittermens)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Sundays ago, I got inspired by recalling the mezcal-gin combination which made more sense to me once I saw juniper trees growing in the agave fields in Oaxaca in January 2023 and had Gracias a Dios Agave Gin from Oaxaca on the Josephine bar shelf a few months later. That duo had me finding the recipes and mashing up the\nKerouac\nwith Benedictine and the\nThieves in the Night\nwith Braulio. I originally tried a 1:1:1/2:1/2 structure akin to the\nBig Spender\n, but that turned out a little thin. I then added a little sweet vermouth to the mix which helped, but it came together more with Punt e Mes when I started again fresh. For a name, I dubbed this one Mexico City Blues after one of Jack Kerouac's short stories. In the glass, the drink showcased caramel, pine, and chocolate aromas. Next, caramel and grape notes mingled on the sip before flowing into vegetal, pine, chocolate, grapefruit zest, herbal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aNa4jqbfSVM9QLaid_C_IIbHaPlourRdiYniDZikei1jojpK-e_Tv3HTF5oXQiRkb96vcKe7qHm1M3DZ4un2L0_O0RuY6QrZmDGKAQ6g38H3lSlsrBxVMTYUtLQoraRxq9QxbZeCGczjkt0TbSeVQokweM1c6gM0zJRZzhUaHUBR9XrigAVKuD_JK2iK/s320/mexicocityblues_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aNa4jqbfSVM9QLaid_C_IIbHaPlourRdiYniDZikei1jojpK-e_Tv3HTF5oXQiRkb96vcKe7qHm1M3DZ4un2L0_O0RuY6QrZmDGKAQ6g38H3lSlsrBxVMTYUtLQoraRxq9QxbZeCGczjkt0TbSeVQokweM1c6gM0zJRZzhUaHUBR9XrigAVKuD_JK2iK/s800/mexicocityblues_ig400.jpg", "comment_count": 0 }, { "title": "mane of needles", "url": "https://cocktailvirgin.blogspot.com/2025/02/mane-of-needles.html", "published": "2025-02-17T08:00:00.055-05:00", "updated": "2025-02-17T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jason O'Bryan", "source": "URBN", "year": 2012 }, "categories": [ "benedictine", "bitters (orange)", "campari", "fernet-branca", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Bulleit Rye (Rittenhouse)", "3/4 oz Carpano Antica Sweet Vermouth (Cocchi)", "1/2 oz Campari", "1/4 oz Benedictine", "1/4 oz Fernet Branca", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Bulleit Rye (Rittenhouse)\n3/4 oz Carpano Antica Sweet Vermouth (Cocchi)\n1/2 oz Campari\n1/4 oz Benedictine\n1/4 oz Fernet Branca\n1 dash Angostura Orange Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I spotted an interesting recipe on\nDifford's Guide\ncalled the Mane of Needles, and I tracked down the unadapted recipe to the\nDrinks & Drinking\nblog. There, Jason O'Bryan described how he created the drink at URBN in San Diego in 2012 after getting inspired by The Violet Hour's\nAutumn Negroni\n. His blog is where I found that 2011 Negroni riff, and I noted in my blog post how it bears resemblance to The Violet Hour's\nEeyore's Requiem\nwith the Fernet Branca. The Mane of Needles was named after a lyric in Cassandra Gemini's song Frances the Mule, and once assembled, it gave forth an orange, grape, and herbal bouquet. Next, grape and a hint of caramel on the sip led into rye whiskey, bitter orange, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_thnQqN0ynMJ98ZOlPuHe0Rj3Y2j9e8m7VbBj14g0N1RxOD41T5LZ1wOK8btkghJ7Kc1Gn21NdWV24FJv3kOcjDO0b1TGqAWGnd-GlFXzf4gyAgC8IhFxDGmZ9gDhZ-4trtR62eoXgNOb8w6eSY8qyE1_Ya6iLozs9Fo_dqv69rC1iv22wuJGEqi-BgxL/s320/maneofneedles_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_thnQqN0ynMJ98ZOlPuHe0Rj3Y2j9e8m7VbBj14g0N1RxOD41T5LZ1wOK8btkghJ7Kc1Gn21NdWV24FJv3kOcjDO0b1TGqAWGnd-GlFXzf4gyAgC8IhFxDGmZ9gDhZ-4trtR62eoXgNOb8w6eSY8qyE1_Ya6iLozs9Fo_dqv69rC1iv22wuJGEqi-BgxL/s800/maneofneedles_ig400.jpg", "comment_count": 0 }, { "title": "surfing valhalla", "url": "https://cocktailvirgin.blogspot.com/2025/02/surfing-valhalla.html", "published": "2025-02-18T08:00:00.033-05:00", "updated": "2025-02-18T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Rosewater", "year": 2017 }, "categories": [ "aquavit", "cynar", "lime juice", "pineapple syrup" ], "ingredients": [ "1 1/2 oz Aquavit (Linie)", "1 oz Lime Juice", "3/4 oz Pineapple Syrup", "1/2 oz Cynar" ], "instructions": "Shake with ice, strain to a coupe, and garnish with a lime wedge (omit the garnish; also it was not observed in a", "body_text": "1 1/2 oz Aquavit (Linie)\n1 oz Lime Juice\n3/4 oz Pineapple Syrup\n1/2 oz Cynar\nShake with ice, strain to a coupe, and garnish with a lime wedge (omit the garnish; also it was not observed in a\nYelp\ndrink photo in 2018).\nTwo Tuesdays ago, I returned to the online recipe flashcards for Rosewater in Houston and spotted their Surfing Valhalla that seemed intriguing. The restaurant's website describes it as \"A sort of Nordic-inspired Daiquiri variation. We introduced this one in the Spring of 2017, and it's long been a favorite of the owner, but he's obsessed with aquavit and Genever.\" The obsession of aquavit and Genever reminded me of Vandaag in Manhattan which I had the chance to visit back in 2011. Once prepared, the Surfing Valhalla paddled out to the nose with caraway, lime, and herbal aromas. Next, lime and pineapple notes on the sip crested into caraway, grapefruit pith, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQHXu8P-JmJUakNb8bWJNXCcKlsf8U43-m5tvSNL-BsFHMYYUqzJ_wbeUcQ_zvpa8CzDLOwF-NrLs8EKQdtgY2xqzoPO2NaSO1Vpfwk-S6flKjvOGYPBSrqkScty-QH8GpFJ_xcxJTbELfTr0IsrFwjIRMR9OqB4cZdBeTqK9Ra_SRB5rsKDLJnkAhWkC/s320/surfingvalhalla_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQHXu8P-JmJUakNb8bWJNXCcKlsf8U43-m5tvSNL-BsFHMYYUqzJ_wbeUcQ_zvpa8CzDLOwF-NrLs8EKQdtgY2xqzoPO2NaSO1Vpfwk-S6flKjvOGYPBSrqkScty-QH8GpFJ_xcxJTbELfTr0IsrFwjIRMR9OqB4cZdBeTqK9Ra_SRB5rsKDLJnkAhWkC/s800/surfingvalhalla_ig400.jpg", "comment_count": 2 }, { "title": "cavalier", "url": "https://cocktailvirgin.blogspot.com/2025/02/cavalier.html", "published": "2025-02-19T08:00:00.052-05:00", "updated": "2025-02-19T08:00:00.121-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Lemperle", "source": "Crane Club", "year": null }, "categories": [ "bitters (orange)", "bitters (other)", "bitters (Peychaud's)", "calvados", "simple syrup", "vermouth (sweet)", "whiskey", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1/2 oz Calvados (Morin Selection)", "1/2 oz Bushmills Singe Malt Irish Whiskey (Knappogue Castle)", "1 1/2 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)", "1/2 tsp Cane Syrup (Sirop JM)", "2 dash Peychaud's Bitters", "2 dash Orange Bitters (Regan's)", "2 dash Celery Bitters (Bitter Truth)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 oz Rittenhouse Rye\n1/2 oz Calvados (Morin Selection)\n1/2 oz Bushmills Singe Malt Irish Whiskey (Knappogue Castle)\n1 1/2 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)\n1/2 tsp Cane Syrup (Sirop JM)\n2 dash Peychaud's Bitters\n2 dash Orange Bitters (Regan's)\n2 dash Celery Bitters (Bitter Truth)\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I was listening to Vinepair's\nCocktail College\npodcast on the\nFourth Regiment\nwith bartender Chris Lemperle of the Crane Club in Manhattan. I first tried the Fourth Regiment, a Manhattan with a trio of bitters including celery, when it appeared on Anvil's 100 Drinks List back in 2013. Chris also covered a bonus recipe, the Cavalier, which was the bar's three spirits riff on the Fourth Regiment perhaps to mirror the three bitters in the mix, and I decided to make one that night. In the glass, the Cavalier offered up lemon, grape, herbal, and anise aromas to the nose. Next, a grape-driven sip flowed into rye, apple, nutmeg, anise, orange, and celery flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPBgWDsUIbwF8B-j9sMKxB167PegHMkMtl6DEZpPQS5G3kAecYVKp9HyV27uuP5lITH2ak_4yLEFegh1kTNaPKJm4rWXhIuu0e_uvpDDym7c2HN0JKaW_iKStfdiOy0yeElny-rNX7BxEojNO1AU4NtZvxVSMqeKzo2Hhdem4d93PILngTwqc0CkcH4AT/s320/cavalier_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPBgWDsUIbwF8B-j9sMKxB167PegHMkMtl6DEZpPQS5G3kAecYVKp9HyV27uuP5lITH2ak_4yLEFegh1kTNaPKJm4rWXhIuu0e_uvpDDym7c2HN0JKaW_iKStfdiOy0yeElny-rNX7BxEojNO1AU4NtZvxVSMqeKzo2Hhdem4d93PILngTwqc0CkcH4AT/s800/cavalier_ig400.jpg", "comment_count": 0 }, { "title": "lethal weapon", "url": "https://cocktailvirgin.blogspot.com/2025/02/lethal-weapon.html", "published": "2025-02-20T08:00:00.044-05:00", "updated": "2025-02-20T08:00:00.126-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Chris Almeida", "source": "The Tasty", "year": 2022 }, "categories": [ "batavia arrack", "bitters (other)", "falernum", "lime juice", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Batavia Arrack (von Oosten)", "1 oz Lime Juice", "1/2 oz Velvet Falernum", "1/2 oz Vanilla Syrup", "1 dropper Tiki Bitters (2 dash Bitter Cube Corazon)" ], "instructions": "Shake with ice and strain into a Collins glass with ice (Tiki mug with crushed ice).", "body_text": "1 oz Smith & Cross Rum\n1 oz Batavia Arrack (von Oosten)\n1 oz Lime Juice\n1/2 oz Velvet Falernum\n1/2 oz Vanilla Syrup\n1 dropper Tiki Bitters (2 dash Bitter Cube Corazon)\nShake with ice and strain into a Collins glass with ice (Tiki mug with crushed ice).\nTwo Thursdays ago, my friend Chris Almeida posted a story of a\nFacebook\nmemory from 2022 of the recipe for the Lethal Weapon that he created at The Tasty in Plymouth, Massachusetts.The drink's combination of Smith & Cross, Batavia Arrack, lime, and falernum was one that I had enjoyed before in the\nPrivateer\n, so I was curious to see how it would do with vanilla syrup and Tiki bitters here. Once prepared, the Lethal Weapon opened up with lime, vanilla, and rum funk aromas. Next, lime and caramel notes on the sip flipped into funky and earthy rums, vanilla, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-8CiitYl7Hlto0p5Q54a0HcjgnsVtpcZwUYUXtXNbn5V7PlTDA8mMPlKZmLmjhysegUraNSMsFvSAWGX7IDKGIDvNd8F-LWU30mqwAaRYlmfcx3HjLaywhjOX-ySn7Rej8AIINnf3Oc2CypZjJZArjN2P6tezBhcpMaQtkAaQNQw0nt8K89tVw9Us-3O/s320/lethalweapon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-8CiitYl7Hlto0p5Q54a0HcjgnsVtpcZwUYUXtXNbn5V7PlTDA8mMPlKZmLmjhysegUraNSMsFvSAWGX7IDKGIDvNd8F-LWU30mqwAaRYlmfcx3HjLaywhjOX-ySn7Rej8AIINnf3Oc2CypZjJZArjN2P6tezBhcpMaQtkAaQNQw0nt8K89tVw9Us-3O/s800/lethalweapon_ig400.jpg", "comment_count": 0 }, { "title": "patrician", "url": "https://cocktailvirgin.blogspot.com/2025/02/patrician.html", "published": "2025-02-21T08:00:00.057-05:00", "updated": "2025-02-21T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Jason Clapham", "source": "Difford's Guide", "year": null }, "categories": [ "amaro", "brandy", "creme de cacao", "fernet-branca" ], "ingredients": [ "1 1/2 oz Armagnac (Marie Duffau Napoleon)", "3/4 oz Amaro Ciociaro", "1/2 oz Crème de Cacao (Bols)", "1/4 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Armagnac (Marie Duffau Napoleon)\n3/4 oz Amaro Ciociaro\n1/2 oz Crème de Cacao (Bols)\n1/4 oz Fernet Branca\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Fridays ago, I spotted a new recipe on\nDifford's Guide\ncalled the Patrician by Jason Clapham in Oxford, England. This one was different from the\nPatrician\ncreated as part of the Flight of Heraldry of Negroni variations at No. 9 Park. Instead, it was an Armagnac recipe that reminded me of the\nScarecrow\nwith the amaro, here Ciociaro, being modified with a small amount of Fernet Branca. Moreover, the combination of Fernet and crème de cacao made me think of the\nFernet Alexander\nthat I crafted in 2009 to answer the Anvil's 100 Drink List's Alexander description of \"spirit, crème de cacao, cream\" (I was inspired by the Campari Alexander that the Anvil got press for). Here, the Patrician gave forth a lemon and menthol bouquet. Next, caramel on the sip blossomed into brandy, caramel orange, minty, chocolate, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJaBkj4yOcSvtM1cNc_9JXQYADb-AStN6fFZ0wX29x7-X1gjnqXddqfjD3-dhVzSAJtQCAc92nUZUBOiRnxm0oK2CtD4MzyJMFEbXrzhWv0C295JjnYW0yPw4bZ2RKZzLqGMd-T_1tW0lD19z_HJp9SED_atKnemvUwBAF6p4Gt48TnMe52SUgSehQBLS/s320/patrician2024_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJaBkj4yOcSvtM1cNc_9JXQYADb-AStN6fFZ0wX29x7-X1gjnqXddqfjD3-dhVzSAJtQCAc92nUZUBOiRnxm0oK2CtD4MzyJMFEbXrzhWv0C295JjnYW0yPw4bZ2RKZzLqGMd-T_1tW0lD19z_HJp9SED_atKnemvUwBAF6p4Gt48TnMe52SUgSehQBLS/s800/patrician2024_ig400.jpg", "comment_count": 0 }, { "title": "forefather", "url": "https://cocktailvirgin.blogspot.com/2025/02/forefather.html", "published": "2025-02-22T08:00:00.052-05:00", "updated": "2025-02-22T08:00:00.223-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Evan Flynn", "source": "Death & Co. Denver", "year": 2023 }, "categories": [ "applejack", "benedictine", "bitters (mole)", "calvados", "curacao" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "1 oz Roger Groult Reserve Calvados (Morin Selection)", "1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)", "1/2 oz Benedictine", "2 dash Bittermens Mole Bitters (*)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon oil from a twist.", "body_text": "1 oz Laird's Bonded Apple Brandy\n1 oz Roger Groult Reserve Calvados (Morin Selection)\n1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)\n1/2 oz Benedictine\n2 dash Bittermens Mole Bitters (*)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon oil from a twist.\n(*) See text, but the drink was originally created with Bittermens Tiki Bitters.\nTwo Saturdays, I decided to make another recipe that I had spotted on the Death & Co. marketplace site called the Forefather. The recipe was created by bartender Evan Flynn at their Denver outpost in 2023, and he was helped by his bar manager Scott Keys to create this after dinner drink for the menu. It read like a\nHoneymoon Cocktail\nwith a split apple brandy base but without the lemon juice so I was sold. After I posted the drink on\nInstagram\n, Evan chimed in with, \"Hey thanks for making this one! It's a real special one for me. If you try it again, try substituting Bittermens Tiki Bitters for the mole bitters. Scott and I originally wrote the drink with those bitters but the menu this drink was on already had too many drinks with tiki bitters so we ended up moving to mole bitters. Let me know which one you end up enjoying!\" I did not have a chance to remake the drink with tiki bitters (I lately sub in Bittercube's Corazon since I lack the Bittermens product), but with mole bitters, the Forefather began with lemon, apple, and orange aromas. Next, a vaguely fruity sip opened up into apple, herbal, orange, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4CwHQTdBDFvp9hmB1V0cDDF4bzn1EmogHfuOkWJG0rKIK80UCkai5TeIhoRfGVOa_Cvt41N4Jqe3wp_81b79gTnjmjH3VYFKD3RuApzMQAjuxBA7NrGT16rzaCF7MT1OgX18vpgLCJYjicg-doB1gf41FoJkRpwzPI6GAHTksRynOuZ4lcrYPsekI643/s320/forefather_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4CwHQTdBDFvp9hmB1V0cDDF4bzn1EmogHfuOkWJG0rKIK80UCkai5TeIhoRfGVOa_Cvt41N4Jqe3wp_81b79gTnjmjH3VYFKD3RuApzMQAjuxBA7NrGT16rzaCF7MT1OgX18vpgLCJYjicg-doB1gf41FoJkRpwzPI6GAHTksRynOuZ4lcrYPsekI643/s800/forefather_ig400.jpg", "comment_count": 0 }, { "title": "[familiar creature]", "url": "https://cocktailvirgin.blogspot.com/2025/02/familiar-creature.html", "published": "2025-02-23T08:00:00.047-05:00", "updated": "2025-02-23T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Gerry Akins", "source": "Familiar Creature", "year": null }, "categories": [ "#other", "amaro nonino", "aperol", "lemon juice", "mezcal" ], "ingredients": [ "3/4 oz Madre Mezcal", "3/4 oz Amaro Nonino", "3/4 oz Aperol", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "3/4 oz Madre Mezcal\n3/4 oz Amaro Nonino\n3/4 oz Aperol\n3/4 oz Lemon Juice\nShake with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Sundays ago, Andrea and I made an overnight trip to Saratoga Springs, New York. Andrea had suggested Albany, but I countered with Saratoga Springs since I had just given a\ntalk\nthat covered the city's cocktail history but had never been. While it was a challenge to find places that were open on Superbowl Sunday, we did go to the one brewery that was open and then an excellent champagne bar. When we lamented to the bartender at the second bar that cocktail places like Hamlet & the Ghost were closed due to the sporting event, he countered with the information that their sister establishment, Familiar Creature that recently opened, was a possibility that night; moreover, the brother-sister duo who were instrumental in the Hamlet & the Ghost program were now at the new spot. For a drink, I asked for a bartender's choice from Gerry Akins who mixed up a mezcal riff on a\nPaper Plane\nthat I dubbed Familiar Creature after the three overlapping ingredients as well as the name of the establishment. With mezcal in the mix instead of Bourbon, the whole combination was indeed familiar but it took on a new life and direction of its own. In the glass, the cocktail gave forth a lemon, caramel, vegetal, orange, and smoke bouquet to the nose. Next, caramel and lemon notes on the sip soared into caramel, orange, and smoky mezcal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoa_f-Jv8IW6PrAwmJ4wv_DzTQEwh9PgEkNdRgnxJQUDd4-mDXOpvPbfplrvlXBV6VzBu7IBc2kzeKwmQcBQ47DP4DDvXRle6YvdywxpH213ICVEH3f6Pn5o-QgCvUDE7NbpQHBSbi6N2OkUQvRtJu6jaZQGObg17hdPaxtfXEkRnfp1LIAVlQjOo5Oiv/s320/familiarcreature_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoa_f-Jv8IW6PrAwmJ4wv_DzTQEwh9PgEkNdRgnxJQUDd4-mDXOpvPbfplrvlXBV6VzBu7IBc2kzeKwmQcBQ47DP4DDvXRle6YvdywxpH213ICVEH3f6Pn5o-QgCvUDE7NbpQHBSbi6N2OkUQvRtJu6jaZQGObg17hdPaxtfXEkRnfp1LIAVlQjOo5Oiv/s800/familiarcreature_ig400.jpg", "comment_count": 0 }, { "title": "marco! polo!", "url": "https://cocktailvirgin.blogspot.com/2025/02/marco-polo.html", "published": "2025-02-24T08:00:00.036-05:00", "updated": "2025-02-24T08:00:00.219-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Sundry & Vice", "year": 2017 }, "categories": [ "ancho reyes", "bitters (mole)", "cynar", "mezcal" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Ancho Reyes Chile Liqueur", "3/4 oz Cynar", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Ancho Reyes Chile Liqueur\n3/4 oz Cynar\n2 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Mondays ago after getting home from our Saratoga Springs adventure, I needed a nightcap. Therefore, I returned to the online recipe flashcards from Sundry & Vice in Cincinnati and landed on the Marco! Polo! that\nYelp\nmenu and drink photos place to 2017. Since there was some similarity to\nTrue Romance\nwith mezcal, Ancho Reyes, and Cynar, I was game. Once mixed, the Marco! Polo! ventured to the nose with grapefruit, vegetal, chili peper, and smoke aromas. Next, caramel and roast notes on the sip transitioned into vegetal, dried fruit, smoke, chocolate, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDd0h9AMDvymiMN6hsdT1yJUSynbmnVPqiS5leJpsAynRzNYtiglyTkBUjzH-IZs9Q23HrHzeHD_h9ABL6w4fk7qivg5SoFI0CuNE5X6t9YGHv-E3blELiiYPF_TqrxeVK9QIVYfXdmUnFqRqOFd3M3-FMzlQtMAWsjcxdSbVgJBir8GPg8ddILd3f3bye/s320/marcopolo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDd0h9AMDvymiMN6hsdT1yJUSynbmnVPqiS5leJpsAynRzNYtiglyTkBUjzH-IZs9Q23HrHzeHD_h9ABL6w4fk7qivg5SoFI0CuNE5X6t9YGHv-E3blELiiYPF_TqrxeVK9QIVYfXdmUnFqRqOFd3M3-FMzlQtMAWsjcxdSbVgJBir8GPg8ddILd3f3bye/s800/marcopolo_ig400.jpg", "comment_count": 0 }, { "title": "orchard sour", "url": "https://cocktailvirgin.blogspot.com/2025/02/orchard-sour.html", "published": "2025-02-25T08:00:00.038-05:00", "updated": "2025-02-25T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Darren Crawford", "source": "Bourbon & Branch", "year": 2011 }, "categories": [ "apricot liqueur", "brandy", "creme de peche", "lemon juice", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Germain-Robin Brandy (Courvoisier VS Cognac)", "1/2 oz Apricot or Peach Liqueur (Mathilde Peche)", "1/2 oz Cinnamon Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Germain-Robin Brandy (Courvoisier VS Cognac)\n1/2 oz Apricot or Peach Liqueur (Mathilde Peche)\n1/2 oz Cinnamon Syrup\n3/4 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, I had just entered my\nBobcat's Tail\ninto the\nKindred Cocktails\n, and the database suggested the Orchard Sour as a related recipe. That drink was created by Darren Crawford at Bourbon & Branch in San Francisco as published by Camper English in\nFine Cooking\nin 2011. The idea of a Sour sweetened by peach and cinnamon worked well in the\nPeachy Keen\nand the\nProbitas Swizzle\nand by apricot and cinnamon in the\nSouthern Belle\nand\nTransatlantic Orbit\n, so I was hooked. With the Orchard Sour made with peach liqueur, it offered up peach and cinnamon aromas to the nose. Next, lemon and orchard fruit notes on the sip flowed into brandy, canned peach, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoEYTDbUHuuB2969FfOXKjEBgbiSnSSv3mOlgNhN-kCUyWcQXoWSuCmQL0d3q5UEpH8ssWFddL0k5bKTmoMB8sv4kOM-J3iV5Xyu6sTyweFhbZ_RadFPR1ftvFc_I_iXO2_UJ6OCGOCICWpn-87FuosGHybOgazxeOncrt_1IIZCtl3A6BT3tBDFIgOv9/s320/orchardsour_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoEYTDbUHuuB2969FfOXKjEBgbiSnSSv3mOlgNhN-kCUyWcQXoWSuCmQL0d3q5UEpH8ssWFddL0k5bKTmoMB8sv4kOM-J3iV5Xyu6sTyweFhbZ_RadFPR1ftvFc_I_iXO2_UJ6OCGOCICWpn-87FuosGHybOgazxeOncrt_1IIZCtl3A6BT3tBDFIgOv9/s800/orchardsour_ig400.jpg", "comment_count": 0 }, { "title": "sidewinder", "url": "https://cocktailvirgin.blogspot.com/2025/02/sidewinder.html", "published": "2025-02-26T08:00:00.055-05:00", "updated": "2025-02-26T08:00:00.121-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Polite Provisions", "year": null }, "categories": [ "absinthe", "applejack", "egg white", "lemon juice", "maple syrup" ], "ingredients": [ "2 oz Applejack (Laird's Bonded)", "3/4 oz Maple Syrup", "3/4 oz Lemon Juice", "2 dash Absinthe (20 drop St. George)", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "2 oz Applejack (Laird's Bonded)\n3/4 oz Maple Syrup\n3/4 oz Lemon Juice\n2 dash Absinthe (20 drop St. George)\n1 Egg White\nShake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I returned to an online collection of San Diego's Polite Provision recipes, and I spotted the Sidewinder that appeared like an interesting riff on the\nRattlesnake\nfrom the\nSavoy Cocktail Book\n. Despite the overlapping ingredients of apple brandy and absinthe, it had nothing to do with Death & Co.'s\nSidewinder\nriff on the Diamondback. While I was not able to find evidence of it in the Polite Provisions'\nYelp\nmenu photos, the idea of an apple brandy-maple syrup Rattlesnake was too tempting to pass up. Once assembled, the Sidewinder slithered to the nose with a lemon, apple, maple, and anise bouquet. Next, a creamy lemon sip with a caramel-like note from the maple led into apple, maple, and anise-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc0QgSuTX8UAgBD3kthTHdHAl5aaBksUBzul-gNZU9jXu7mLl4yD2KyFa0QKfoqTwTGUu7Nlo3sBlv7jjoxHUOrup3l1QhRLaiuHLJLl9vBu8QVVowUNhwtMlLwoYRO75SvMN7Ty51JKgmxSOd67AIxaW9Pwsd341gTQWTduv2rPpjsq2-Y_a0xou2_2W/s320/sidewinder_applemaple_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc0QgSuTX8UAgBD3kthTHdHAl5aaBksUBzul-gNZU9jXu7mLl4yD2KyFa0QKfoqTwTGUu7Nlo3sBlv7jjoxHUOrup3l1QhRLaiuHLJLl9vBu8QVVowUNhwtMlLwoYRO75SvMN7Ty51JKgmxSOd67AIxaW9Pwsd341gTQWTduv2rPpjsq2-Y_a0xou2_2W/s800/sidewinder_applemaple_ig400.jpg", "comment_count": 0 }, { "title": "tokyo dagger", "url": "https://cocktailvirgin.blogspot.com/2025/02/tokyo-dagger.html", "published": "2025-02-27T08:00:00.044-05:00", "updated": "2025-02-27T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Sean Kenyon", "source": "Williams & Graham", "year": 2012 }, "categories": [ "quinquina", "sherry", "whiskey" ], "ingredients": [ "2 oz Yamazaki 12 Year Japanese Whisky (Suntory Toki)", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/2 oz Bonal Gentiane Quina" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry or a lemon twist (lemon twist).", "body_text": "2 oz Yamazaki 12 Year Japanese Whisky (Suntory Toki)\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/2 oz Bonal Gentiane Quina\nStir with ice, strain into a coupe glass, and garnish with a cherry or a lemon twist (lemon twist).\nTwo Thursdays ago, I had purchased a bottle of Toki Japanese Whisky, and I set off to find an inaugural recipe to make with it. The one I selected was the Tokyo Dagger by Sean Kenyon at Williams & Graham in Denver via a defunct\nLiquor-dot-com\narticle where the recipe was captured on\nKindredCocktails\n. I soon found a blog post about the bar in 2012 that mentioned the drink. The combination of whisky and Pedro Ximenez sherry is one that has blossomed in the\nRapscallion\n,\nWilliam Wallace\n,\nBlack Francis\n, and other recipes, so I knew that it would hit the spot with some Bonal in the mix. In the glass, the Tokyo Dagger gave forth a lemon and raisin aroma. Next, a grape-driven sip from the quinquina and sherry opened up into whisky, herbal, dried cherry, and fig flavors on the swallow with a rather dry finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVrmTUP4PbFLxixTI6FJ2JwlS0JhJzClTJi629SmC4nlpGPesTcC4VYIFkH61_-DqimLto_QSI8dqQi6DHM36-NMXWSjh26lF5UuX69aJyUFRWhuDM6LiCddVjbNaKKp6KkGzWhIWKkDH0VQTC63Ws_6DD4_47VrEoShBQgfNVZC3ityyA6EMpDfXMGZv/s320/tokyodagger_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVrmTUP4PbFLxixTI6FJ2JwlS0JhJzClTJi629SmC4nlpGPesTcC4VYIFkH61_-DqimLto_QSI8dqQi6DHM36-NMXWSjh26lF5UuX69aJyUFRWhuDM6LiCddVjbNaKKp6KkGzWhIWKkDH0VQTC63Ws_6DD4_47VrEoShBQgfNVZC3ityyA6EMpDfXMGZv/s800/tokyodagger_ig400.jpg", "comment_count": 0 }, { "title": "sasaki garden", "url": "https://cocktailvirgin.blogspot.com/2025/02/sasaki-garden.html", "published": "2025-02-28T08:00:00.064-05:00", "updated": "2025-02-28T08:00:00.229-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sam Johnson", "source": "Death & Co. Welcome Home", "year": 2019 }, "categories": [ "amaretto", "apricot liqueur", "bitters (orange)", "cachaça", "whiskey" ], "ingredients": [ "1 1/2 oz Nikka Coffey Grain Japanese Whisky (Suntory Toki)", "1/2 oz Avua Amburana Cachaça (Salinas Umburana)", "2 tsp Caffo Amaretto (Luxardo)", "1 tsp Rothman & Winter Apricot Liqueur", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Nikka Coffey Grain Japanese Whisky (Suntory Toki)\n1/2 oz Avua Amburana Cachaça (Salinas Umburana)\n2 tsp Caffo Amaretto (Luxardo)\n1 tsp Rothman & Winter Apricot Liqueur\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Fridays ago, I looked to my Death & Co. book indices for recipes that utilize Japanese whisky, and I found the Sasaki Garden in their\nWelcome Home\nedition. The recipe was crafted by bartender Sam Johnson in 2019, and it was his ode to a park on the N.Y.U. campus that he used to walk through on the way to the bar. While the name reminded me of my\nMytoi Gardens\nthat I created at Russell House Tavern, the split spirits-split modifiers structure made me think of my\nGallivanting in Golden Gai\nwith orgeat and Maraschino. Since Scotch paired well with amaretto in the 1970s classic, the\nGodfather\n, and Scotch with apricot liqueur in the\nGolden Dog\n, I was curious to see how the two liqueurs worked with Japanese whisky. In the glass, the Sasaki Garden gave forth lemon and marzipan aromas. Next, a vaguely nutty and orchard fruit sip traversed into whisky, almond, cinnamon spice, and apricot flavors on the swallow. While the cachaça as a spirit got a little lost in the mix, the amburana wood finish came through with its delightful cinnamon spice note.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYISiU2CFWKoWmm-ts1eurPwAmjbM8_YdMFSkUolGxtE18iGikZQWkXJGgIunBnppbpW4t2u3i9BV3By7rpYyCOJqem6P2WW5ZGZeYlWI71o2XeZfhIqYsWmR1Xwjv4vackn1f-nVWal5FddZS0FEWtSy1DLi1JRnbg4opP3gxQsvaQe5pAcoaWamUKPyE/s320/sasakigarden_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYISiU2CFWKoWmm-ts1eurPwAmjbM8_YdMFSkUolGxtE18iGikZQWkXJGgIunBnppbpW4t2u3i9BV3By7rpYyCOJqem6P2WW5ZGZeYlWI71o2XeZfhIqYsWmR1Xwjv4vackn1f-nVWal5FddZS0FEWtSy1DLi1JRnbg4opP3gxQsvaQe5pAcoaWamUKPyE/s800/sasakigarden_ig400.jpg", "comment_count": 0 }, { "title": "606", "url": "https://cocktailvirgin.blogspot.com/2025/03/606.html", "published": "2025-03-01T08:00:00.042-05:00", "updated": "2025-03-01T08:00:00.221-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Neyah White", "source": "Left Coast Libations", "year": 2010 }, "categories": [ "fernet-branca", "genever", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Genever (Bols Barrel-Aged)", "1/2 oz Sweet Vermouth (Giacomo Sperone)", "1/2 oz Fernet Branca" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Genever (Bols Barrel-Aged)\n1/2 oz Sweet Vermouth (Giacomo Sperone)\n1/2 oz Fernet Branca\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Saturdays ago, I spotted a reference on\nKindredCocktails\nto the 606, and I was able to track it down in my 2010 copy of the\nLeft Coast Libations\nbook. The drink was created by San Francisco bartender Neyah White, and the recipe was on the same page as his\nOld Bill\nthat I made shortly after purchasing the book at Tales of the Cocktail in 2010. The idea of Genever, Fernet, and vermouth reminded me a little of the\nCentral Carré\nwith Punt e Mes at Rendezvous, but if the Genever was a stand-in for gin, I could visualize this as a riff on the 1920s Hanky Panky. Once stirred and strained, the 606 presented an orange, malty, and bitter herbal bouquet to the nose. Next, malty, grape, and caramel notes on the sip opened up into malty, bitter herbal, and minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-CJbJtZwVS6YrrRGkEyzhyC8tkJpUes-_fuG9il4BlWzQ5yuvEd_FTpRBrNzTfcSvIPjm2K4nnLT5HHqMdtWg9MAtDEHdNMnXZfYiKoLeAk84BlyJcBA7YACrGH8IopZSCOaFmjJU1vuH20gkfC7XKaSyBHuQH8Wwoy5czG6dG0PRJZERxnjOO0eZunk/s320/the606_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-CJbJtZwVS6YrrRGkEyzhyC8tkJpUes-_fuG9il4BlWzQ5yuvEd_FTpRBrNzTfcSvIPjm2K4nnLT5HHqMdtWg9MAtDEHdNMnXZfYiKoLeAk84BlyJcBA7YACrGH8IopZSCOaFmjJU1vuH20gkfC7XKaSyBHuQH8Wwoy5czG6dG0PRJZERxnjOO0eZunk/s800/the606_ig400.jpg", "comment_count": 0 }, { "title": "zakim", "url": "https://cocktailvirgin.blogspot.com/2025/03/zakim.html", "published": "2025-03-02T08:00:00.038-05:00", "updated": "2025-03-02T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Alcove", "year": 2022 }, "categories": [ "bitters (Angostura)", "falernum", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Evan Williams Bonded Bourbon", "1/2 oz Punt e Mes", "1/2 oz House Falernum (Velvet)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with lemon oil from a twist.", "body_text": "2 oz Evan Williams Bonded Bourbon\n1/2 oz Punt e Mes\n1/2 oz House Falernum (Velvet)\n1 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with lemon oil from a twist.\nTwo Sundays ago, I spotted an interesting Manhattan variation on\nKindredCocktails\ncalled the Zakim from Alcove in Boston circa 2022. The database only had a reverse engineered recipe, so I hunted one down on the restaurant's\nInstagram\nand update the database accordingly. The drink was named after the stunning bridge visible from their doorway that leads into the Big Dig tunnel, and the combination of Punt e Mes and falernum is one that I have only seen a few times such as in the\nFlor de Muertos\nbut always with citrus. The tropical Manhattan variation with Punt e Mes reminded me of the orgeat instead of falernum\nLittle Caribbean\n, so I was intrigued to give this one a try. In the glass, the Zakim showcased lemon, Bourbon, and clove aromas. Next, the Punt e Mes' grape filled the sip that flowed into Bourbon, bitter herbal, clove, ginger, and lime flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe9YjBe50hi40SoBEwDdvCdOZ2UOW4yEKYgwWgl4xVhdH3p8QnpOUsMTL6f9lRahgn44TTfDjFQtGlFa5F9Smm1K1jQRkGLWHbhy8ldNFc_MZQ3lTLAUDRlmuwNHsts4Q80hfU34byQEKZptR6pgMUZXmEuiaP3RN-GmDaGjN7QnY-piwiU_9FqEjfgRp/s320/zakim_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe9YjBe50hi40SoBEwDdvCdOZ2UOW4yEKYgwWgl4xVhdH3p8QnpOUsMTL6f9lRahgn44TTfDjFQtGlFa5F9Smm1K1jQRkGLWHbhy8ldNFc_MZQ3lTLAUDRlmuwNHsts4Q80hfU34byQEKZptR6pgMUZXmEuiaP3RN-GmDaGjN7QnY-piwiU_9FqEjfgRp/s800/zakim_ig400.jpg", "comment_count": 0 }, { "title": "key cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/03/key-cocktail.html", "published": "2025-03-03T10:30:00.053-05:00", "updated": "2025-03-03T10:30:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Jones' Complete Barguide", "year": 1977 }, "categories": [ "falernum", "gin", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Gin (Beefeater)", "1/2 oz Lime Juice", "1/4 oz Falernum (1/2 oz Velvet)", "1/4 oz Dark Jamaican Rum (1/2 oz Coruba)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a pineapple stick (omit garnish).", "body_text": "1 1/2 oz Gin (Beefeater)\n1/2 oz Lime Juice\n1/4 oz Falernum (1/2 oz Velvet)\n1/4 oz Dark Jamaican Rum (1/2 oz Coruba)\nShake with ice, strain into a cocktail glass, and garnish with a pineapple stick (omit garnish).\nTwo Mondays ago, I reached for my copy of the 1977\nJones' Complete Barguide\nand spotted the Key Cocktail. While the name reminded me of Death & Co.'s\nKey Party\n, the four part rum, gin, lime, and sweetener structure reminded me of the 1937\nDaiquiri Special\nbut with falernum instead of grenadine. In more complex form, the gin, rum, falernum, and lime aspect was one that I had seen in the\nBali Bali\nand included in the\nMonkey Pilot\n. In the glass, the Key Cocktail proffered a caramel, rum funk, lime, and clove bouquet to the nose. Next, lime and caramel notes on the sip set up caramel, lime, juniper, and clove flavors on the swallow. While the combination was balanced as made (it seemed a touch tart as written), it definitely needed a little pizzazz like a dash of absinthe, a funkier rum, and/or a softer modern gin (like the Barr Hill that I used in the Daiquiri Special) to give it some intrigue.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6ogdXi-QySPNsFrjkpYsiJkfvv82VAqlORB7BeaK23k_wURfCMQ1jYnRx4oKNS6ousSMi-fvzKQtwgWJFJuQGpIJ5ddliRu63NBO_xVoFgmcJNtJfA1u_EgBmJ75TRHtdCmLE59_kn3UgGMAvzjwdUYL6c2uePZnpy-AhVRR1AY1I62aDs9UxZ12pAth/s320/keycocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6ogdXi-QySPNsFrjkpYsiJkfvv82VAqlORB7BeaK23k_wURfCMQ1jYnRx4oKNS6ousSMi-fvzKQtwgWJFJuQGpIJ5ddliRu63NBO_xVoFgmcJNtJfA1u_EgBmJ75TRHtdCmLE59_kn3UgGMAvzjwdUYL6c2uePZnpy-AhVRR1AY1I62aDs9UxZ12pAth/s800/keycocktail_ig400.jpg", "comment_count": 0 }, { "title": "the world is yours", "url": "https://cocktailvirgin.blogspot.com/2025/03/the-world-is-yours.html", "published": "2025-03-04T08:00:00.040-05:00", "updated": "2025-03-04T08:00:00.121-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": null }, "categories": [ "bitters (other)", "sherry", "simple syrup (cinnamon)", "walnut liqueur", "whiskey" ], "ingredients": [ "2 oz Hibiki Harmony Japanese Whisky (Suntory Toki)", "1/2 oz La Garrocha Oloroso Sherry (Lustau)", "1/4 oz Nux Alpina Walnut Liqueur (Russo Nocino)", "1/4 oz Cinnamon Syrup", "1 dash Bittermens Tiki Bitters (Bitter Cube Trinity)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist studded with cloves.", "body_text": "2 oz Hibiki Harmony Japanese Whisky (Suntory Toki)\n1/2 oz La Garrocha Oloroso Sherry (Lustau)\n1/4 oz Nux Alpina Walnut Liqueur (Russo Nocino)\n1/4 oz Cinnamon Syrup\n1 dash Bittermens Tiki Bitters (Bitter Cube Trinity)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist studded with cloves.\nTwo Tuesdays ago, I was searching\nKindredCocktails\nfor Japanese whisky drinks when I spotted The World is Yours by New York City bartender Rafa Garcia Febles. The combination of walnut and cinnamon worked well in the\nMan In a Yellow Hat\nand in my\nShadows & Tall Trees\n, and oloroso sherry seemed like it would tie it all together. My guess is that the drink name is based on the 1994 song by Nas that paid homage to the movie\nScarface\n. In the glass, The World is Yours gave forth a lemon, nutty, and cinnamon aroma. Next, grape and malty notes on the sip led into whisky, walnut, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPa0Lq8YYbAxYyOi4mpF18a1or3_o60uVx5QSn_Klmj6EEQzhhzp0roR43xSVKrH5B3jcJa-jlqmRZtw0iBeC7AuP_qgX5NRMEliRn99EUOC2VpByMqCPv8v8Aj2MbxBhUg7gwBxsTZ9whyphenhyphen8IYinP1duBtj_6JxHipA5HuerKOEqcE8imc4ShrdX_ema5/s320/worldisyours_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPa0Lq8YYbAxYyOi4mpF18a1or3_o60uVx5QSn_Klmj6EEQzhhzp0roR43xSVKrH5B3jcJa-jlqmRZtw0iBeC7AuP_qgX5NRMEliRn99EUOC2VpByMqCPv8v8Aj2MbxBhUg7gwBxsTZ9whyphenhyphen8IYinP1duBtj_6JxHipA5HuerKOEqcE8imc4ShrdX_ema5/s800/worldisyours_ig400.jpg", "comment_count": 0 }, { "title": "green hornet", "url": "https://cocktailvirgin.blogspot.com/2025/03/green-hornet.html", "published": "2025-03-05T08:00:00.046-05:00", "updated": "2025-03-05T08:00:00.129-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Thad Volger", "source": "Bourbon & Branch", "year": 2008 }, "categories": [ "chartreuse (green)", "fernet-branca", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Fernet Branca", "1/2 oz Green Chartreuse" ], "instructions": "Stir with ice and strain into a cocktail glass. The syrup was my addition after mixing and tasting it to give it some needed sweetness to balance the alcohol heat as well as to give it some body.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Fernet Branca\n1/2 oz Green Chartreuse\n[1/8 oz Demerara Syrup]\nStir with ice and strain into a cocktail glass. The syrup was my addition after mixing and tasting it to give it some needed sweetness to balance the alcohol heat as well as to give it some body.\nTwo Wednesdays ago, I returned to the\nKindredCocktails\ndatabase when I spotted the Green Hornet by Thad Volger at Bourbon & Branch in San Francisco circa 2008. It was originally posted on\neGullet\n, and the database entry alluded to the Fernet and Chartreuse with the note, \"Sometimes a drink needs two tyrants.\" In my head, it reminded me of Ted Kilgore's\nPurgatory\nof rye, Chartreuse, and Benedictine, and to complete the trio, there was also the\nOldfield\nof rye, Benedictine, and Fernet. Moreover, the Fernet-Chartreuse combination also starred in the Daiquiri-like\nIndustry Sour\n. In the glass, the Green Hornet opened up with rye, herbaceous, and menthol aromas. Next, caramel notes on the sip transformed into rye, minty-menthol, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SyLhG_CFR00WLXf6kzucf578FfSjaGgzJQ4Nubu20eVJQYv4Tpz6aT0HKMldEAEO8oFSsGnvsx2JgRyvCHl6rh41YtJTGfIZQYQmgKrid0KJY5lwTZ0z3zzab6ZtZTANq8-G8au0kl-ydsWl91fyitN6XxdIXtE-1GUSOl7BFZjdz27ZhVYajbGDw3ZA/s320/greenhornet_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SyLhG_CFR00WLXf6kzucf578FfSjaGgzJQ4Nubu20eVJQYv4Tpz6aT0HKMldEAEO8oFSsGnvsx2JgRyvCHl6rh41YtJTGfIZQYQmgKrid0KJY5lwTZ0z3zzab6ZtZTANq8-G8au0kl-ydsWl91fyitN6XxdIXtE-1GUSOl7BFZjdz27ZhVYajbGDw3ZA/s800/greenhornet_ig400.jpg", "comment_count": 1 }, { "title": "yamabuki", "url": "https://cocktailvirgin.blogspot.com/2025/03/yamabuki.html", "published": "2025-03-06T08:00:00.027-05:00", "updated": "2025-03-06T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Evan Leihy", "source": "Swordfish Cocktail Club", "year": 2020 }, "categories": [ "amaro", "bitters (orange)", "vermouth (bianco)", "whiskey" ], "ingredients": [ "1 1/2 oz Suntory Toki Japanese Whisky", "3/4 oz Dolin Blanc Vermouth", "1/2 oz Amaro Montenegro", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Suntory Toki Japanese Whisky\n3/4 oz Dolin Blanc Vermouth\n1/2 oz Amaro Montenegro\n1 dash Angostura Orange Bitters\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Thursdays prior, I turned to\nImbibe Magazine\nwhere I found the Yamabuki in an October 2020 article. The recipe was created by Evan Leihy at the Swordfish Cocktail Club in Greenville, South Carolina, and Yamabuki translates to \"mountain breath.\" Since the Montenegro-blanc vermouth combination worked well in the\nCatnap\nwith Jamaican rum, I was curious to see how it would play out with Japanese whisky. In the glass, the Yamabuki gave forth lemon and clementine aromas to the nose. Next, white grape notes with a hit of orange-apricot came through on the sip and were followed by whisky, clementine, nectarine, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBQNj3YSFPUhs839wu4YedoMBRYtIzLMgW0Z8fP8q1N2SF184pzy2fpFNL9gwGnCMsniqigJXz7HvggPu1K7-MUrlibWVLt0f2aISJiXxsyphOivlvt1pIPL5-ZNpQ7IkItIz-XJ0wDXGmDVjMd8KzRiEvYlvrg5-8wqM4frr9Zrg_4MavHanS8IBAPcf/s320/yamabuki_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBQNj3YSFPUhs839wu4YedoMBRYtIzLMgW0Z8fP8q1N2SF184pzy2fpFNL9gwGnCMsniqigJXz7HvggPu1K7-MUrlibWVLt0f2aISJiXxsyphOivlvt1pIPL5-ZNpQ7IkItIz-XJ0wDXGmDVjMd8KzRiEvYlvrg5-8wqM4frr9Zrg_4MavHanS8IBAPcf/s800/yamabuki_ig400.jpg", "comment_count": 0 }, { "title": "five year plan", "url": "https://cocktailvirgin.blogspot.com/2025/03/five-year-plan.html", "published": "2025-03-07T08:00:00.049-05:00", "updated": "2025-03-08T09:59:04.520-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Summer Goff", "source": "Death & Co. Denver", "year": 2023 }, "categories": [ "bitters (aromatic)", "brandy", "simple syrup (cinnamon)", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Yellowstone Bourbon (Old Grand-Dad Bonded)", "1/2 oz Delord Napoleon Armagnac (Marie Duffau)", "1/4 oz Don Ciccio Nocino (Russo Nocino)", "1 tsp Cinnamon Syrup", "1 dash Bittertruth Aromatic Bitters (Jerry Thomas Decanter Bitters)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange and lemon twists.", "body_text": "1 1/4 oz Yellowstone Bourbon (Old Grand-Dad Bonded)\n1/2 oz Delord Napoleon Armagnac (Marie Duffau)\n1/4 oz Don Ciccio Nocino (Russo Nocino)\n1 tsp Cinnamon Syrup\n1 dash Bittertruth Aromatic Bitters (Jerry Thomas Decanter Bitters)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange and lemon twists.\nTwo Fridays ago, I returned to the Death & Co. marketplace site and landed on the recipe for the Five Year Plan. It was created by bartender Summer Goff at their Denver outpost in 2023, and Summer dubbed the drink after the question \"Where do you see yourself in five years?\" that sends Summer \"reeling into absolute panic, and naming that cocktail after it is the closest thing I've gotten to an answer.\" With the same walnut liqueur-cinnamon syrup duo from\nThe World is Yours\nfrom three days prior, I was game to give this one with Bourbon-Armagnac instead of Japanese whisky-sherry a go. In the glass, the Five Year Plan opened up with orange, lemon, cinnamon, and nutty aromas. Next, caramel-roast notes on the sip finished off with Bourbon, walnut, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48xGN_qm9rHz4uZEshnJvHq3DbuRqouc-l1I8J48xdXShuTeaxH2sBKHhCUIfuCWLrrzKwKXsDdTvGdbjbAUskC4NBw0nrq1TGBOEmOwyHHVdmaIUZjLLORgBsUdfzS-KsC1xvIyBNfh_uTQx6EwSJnyKAGENZTpBGz6RtTHNX-CTnczcRpOssufpgYPj/s320/fiveyearplan8734.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48xGN_qm9rHz4uZEshnJvHq3DbuRqouc-l1I8J48xdXShuTeaxH2sBKHhCUIfuCWLrrzKwKXsDdTvGdbjbAUskC4NBw0nrq1TGBOEmOwyHHVdmaIUZjLLORgBsUdfzS-KsC1xvIyBNfh_uTQx6EwSJnyKAGENZTpBGz6RtTHNX-CTnczcRpOssufpgYPj/s800/fiveyearplan8734.jpg", "comment_count": 2 }, { "title": "polynesian paradise", "url": "https://cocktailvirgin.blogspot.com/2025/03/polynesian-paradise.html", "published": "2025-03-08T08:00:00.012-05:00", "updated": "2025-03-08T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Jones' Complete Barguide", "year": 1977 }, "categories": [ "cointreau", "lime juice", "rum", "sugar", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Gold Rum (Planteray Isle of Fiji)", "1 tsp Brown Sugar", "3/4 oz Lime Juice", "1/2 oz Sweet Vermouth (Giacomo Sperone)", "1/4 oz Triple Sec (Cointreau)" ], "instructions": "Stir brown sugar and lime juice to dissolve. Add the rest of the ingredients, shake with ice, and strain into a cocktail glass.", "body_text": "1 1/2 oz Gold Rum (Planteray Isle of Fiji)\n1 tsp Brown Sugar\n3/4 oz Lime Juice\n1/2 oz Sweet Vermouth (Giacomo Sperone)\n1/4 oz Triple Sec (Cointreau)\nStir brown sugar and lime juice to dissolve. Add the rest of the ingredients, shake with ice, and strain into a cocktail glass.\nTwo Saturdays ago, I reached for my copy of Stan Jones' 1977\nJones' Complete Barguide\nand spotted the Polynesian Paradise. The recipe reminded me of a\nFloridita\nin style: rum, lime, vermouth, and two sweeteners that I mirrored in the\nDevil Walking Next to Me\nand\nCreolita\n, and a Daiquiri riff sounded like a perfect way to end the evening. Once shaken and strained, the Polynesian Paradise welcomed the senses with a rum funk, lime, and brown sugar aroma. Next, lime, molasses, and grape notes on the sip sailed away towards rum, brown sugar, orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgCHh5J3EM9NyDSYvjxJD7dVYfLgpp1WouhMaSeG50mDliWChmEhZzN-Q7Yvk2SK4r8bmbbrOi0C6WbwFs6POLu25NC0dHiMJnssOFbRdtisb3ua1KsRzEBiu78iveR3F-WWep_GgeaGCmL1CLges0EKlEuWoPRewmXYWZf99PTV3Na6EkmD17GLmlbqX/s320/polynesianparadise_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgCHh5J3EM9NyDSYvjxJD7dVYfLgpp1WouhMaSeG50mDliWChmEhZzN-Q7Yvk2SK4r8bmbbrOi0C6WbwFs6POLu25NC0dHiMJnssOFbRdtisb3ua1KsRzEBiu78iveR3F-WWep_GgeaGCmL1CLges0EKlEuWoPRewmXYWZf99PTV3Na6EkmD17GLmlbqX/s800/polynesianparadise_ig400.jpg", "comment_count": 2 }, { "title": "on the beltline", "url": "https://cocktailvirgin.blogspot.com/2025/03/on-beltline.html", "published": "2025-03-09T08:00:00.038-04:00", "updated": "2025-03-09T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Forth Club", "year": 2023 }, "categories": [ "bitters (other)", "creme de cacao", "rum", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Forester Bourbon (Old Grand-Dad Bonded)", "1/2 oz Planteray Xaymaca Rum", "1/4 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)", "1 tsp Giffard Crème de Cacao (Bols)", "1 dash Bitter End Moroccan Bitters (The Bitter Housewife Cardamom)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Note: no instructions were given, so this was my best guess.", "body_text": "1 1/2 oz Old Forester Bourbon (Old Grand-Dad Bonded)\n1/2 oz Planteray Xaymaca Rum\n1/4 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)\n1 tsp Giffard Crème de Cacao (Bols)\n1 dash Bitter End Moroccan Bitters (The Bitter Housewife Cardamom)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Note: no instructions were given, so this was my best guess.\nTwo Sundays ago, I was perusing online recipe flashcard sets when I came across an interesting recipe from the Forth Club in Atlanta last year. The drink was On the Beltline with a split Bourbon-rum base sweetened by sherry and crème de cacao, and its name seemed to be a boxing reference for a low but legal blow until I learned that the Atlanta Beltline is a 22 mile former railway corridor around Atlanta that has helped to redevelop the city. After I mixed this up like an Old Fashioned, the On the Beltline bloomed with orange, raisin, and chocolate aromas. Next, grape and caramel notes on the sip flowed into Bourbon, funky rum, dried fruit, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO767fLEyghTBAALRs0f2UyCrULAlIBgQW72UaW2TpJknW4dx_S-nFu_SFlf5QExng9G0kDNmMx-TaCUmLdDuYjWS05dtCq7U5XjsoE9JproojwKK7jI02kEaNReFUBT8RwgONN4DSXDJGHZKk3awS_oHta5WahqP4och8LA_ZieWVo1EsT6esWDo33Nir/s320/onthebeltline_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO767fLEyghTBAALRs0f2UyCrULAlIBgQW72UaW2TpJknW4dx_S-nFu_SFlf5QExng9G0kDNmMx-TaCUmLdDuYjWS05dtCq7U5XjsoE9JproojwKK7jI02kEaNReFUBT8RwgONN4DSXDJGHZKk3awS_oHta5WahqP4och8LA_ZieWVo1EsT6esWDo33Nir/s800/onthebeltline_ig400.jpg", "comment_count": 0 }, { "title": "exploding plastic inevitable", "url": "https://cocktailvirgin.blogspot.com/2025/03/exploding-plastic-inevitable.html", "published": "2025-03-10T08:00:00.034-04:00", "updated": "2025-03-10T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "apricot liqueur", "bitters (Peychaud's)", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Amaro Braulio", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Lime Juice", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Amaro Braulio\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Lime Juice\n2 dash Peychaud's Bitters\nShake with ice and strain into a cocktail coupe.\nAfter seeing folks make my\nAs I Lay Dying\non\nInstagram\n, I thought about the Braulio-apricot combination and merged it with the\nPendennis Club\n. In retrospect, I could have left out the Pendennis Club's Peychaud's akin to the Campari acting like the\nPegu Club\n's Angostura in the\nJasmine\n, but Peychaud's has a good track record of improving drinks. I named this weird one after the multimedia events in the 1960s thrown by Andy Warhol and friends called the Exploding Plastic Inevitable that I read about in Ada Calhoun's\nSt. Marks is Dead\nbook. In the glass, the Exploding Plastic Inevitable evolved a smoke, apricot, vegetal, and pine bouquet. Next, lime and orchard fruit on the sip spun into smoke, bitter pine and apricot, and vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8eaKLtaAnTw5SHOp5RZbVoNaSjYVAhYyAbrMroqBJS1i2pq3yFLH-11JPepdqBbW2DLq0KXUmwXkH_MVntLpCQbXNGWM-_s5cye2l9RWkcBZwse5MztHBRzulICQIX3OcUF1FANLB8Qwq_zHVZYP82_eQ_L5OJHszkLMw2LKrud6IUY9OpWSGa362Wa1/s320/explodingplastic_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8eaKLtaAnTw5SHOp5RZbVoNaSjYVAhYyAbrMroqBJS1i2pq3yFLH-11JPepdqBbW2DLq0KXUmwXkH_MVntLpCQbXNGWM-_s5cye2l9RWkcBZwse5MztHBRzulICQIX3OcUF1FANLB8Qwq_zHVZYP82_eQ_L5OJHszkLMw2LKrud6IUY9OpWSGa362Wa1/s800/explodingplastic_ig400.jpg", "comment_count": 1 }, { "title": "white elephant", "url": "https://cocktailvirgin.blogspot.com/2025/03/white-elephant.html", "published": "2025-03-11T08:00:00.084-04:00", "updated": "2025-03-11T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Isaac Shumway", "source": "Imbibe Magazine", "year": 2021 }, "categories": [ "amaretto", "cognac", "scotch", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "3/4 oz Blended Scotch (Famous Grouse Smoky Black)", "3/4 oz Cognac (Courvoisier VS)", "3/4 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)", "1 tsp Luxardo Amaretto", "1/2 tsp Nocino (Russo)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry and an orange twist.", "body_text": "3/4 oz Blended Scotch (Famous Grouse Smoky Black)\n3/4 oz Cognac (Courvoisier VS)\n3/4 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)\n1 tsp Luxardo Amaretto\n1/2 tsp Nocino (Russo)\nStir with ice, strain into a cocktail glass, and garnish with a cherry and an orange twist.\nTwo Tuesdays ago, I turned to\nImbibe Magazine\n's archives and found the White Elephant by Isaac Shumway as his take on fruitcake flavors via a 2021 article. Isaac opened the California Gold bar in San Rafael, California, in 2019, so perhaps he created it there. As sort of a Rob Roy meets a French Connection (a Cognac-based\nGodfather\n) with a touch of walnut in the mix, I was willing to give this one a shot. Here, the White Elephant approached with a grape and almond bouquet. Next, the vermouth's grape continued on into the sip where it was followed by smoky Scotch, Cognac, and herbal flavors on the swallow with fruity-nutty accents from the amaretto and walnut ones from the nocino.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpfZxS4k_LxnmR-2YDCxDBchSisfuqEYcyjFEU4AS0XQ3fwPCCBvB68JUMduhReL96lBQTV_AenvNx-eH5pNTcOmUhQ_6O-5OhqPNT5ZA4W4rE-quDpCyZSVv4MvDeutUN2ITWt0QnBKfjL8eEcwYLFsO9BeAyf9cmoub1SYLb9JH3tuTm17OIr8azLVX/s320/whiteelephant_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpfZxS4k_LxnmR-2YDCxDBchSisfuqEYcyjFEU4AS0XQ3fwPCCBvB68JUMduhReL96lBQTV_AenvNx-eH5pNTcOmUhQ_6O-5OhqPNT5ZA4W4rE-quDpCyZSVv4MvDeutUN2ITWt0QnBKfjL8eEcwYLFsO9BeAyf9cmoub1SYLb9JH3tuTm17OIr8azLVX/s800/whiteelephant_ig400.jpg", "comment_count": 0 }, { "title": "devil's disciple", "url": "https://cocktailvirgin.blogspot.com/2025/03/devils-disciple.html", "published": "2025-03-12T08:00:00.022-04:00", "updated": "2025-03-12T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "ancho reyes", "bitters (mole)", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Rye Whiskey (Rittenhouse)", "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Amaro Zucca or Sfumato (Sfumato)", "1/4 oz Ancho Reyes Chile Liqueur", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "1 1/4 oz Rye Whiskey (Rittenhouse)\n3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Amaro Zucca or Sfumato (Sfumato)\n1/4 oz Ancho Reyes Chile Liqueur\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nAfter thinking about the Sfumato-Ancho Reyes combination in two drinks, the\nAshes in Our Mouths\nand\nComanche Club\n, I decided to tinker. I combined that duo with the 3:1 rye to mezcal combination that I learned from recipes like the\nDevil's Soul\nplus a touch of mole bitters. For a name, I dubbed this the Devil's Disciple after a possible reference to Alestair Crowley in Ernest Hemingway's posthumous\nA Moveable Feast\nbook written about Paris in the 1920s. Once prepared, the Devil's Disciple shot forth a grapefruit, vegetal, and roast aroma. Next, a roasted vegetal-fruity sip waylaid rye, vegetal, smoky, dried fruit, and pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmichKL8bkpm2dPtFy4He07GYhT5Sg0RmT7RQZL5TI7X5HaSD_kHEyAc75TkHqZrhcXXH3xl7pZHDltOX4fvL3rr33IqLYF9qpnaco9wXMVbG7GAXtHBscWHdO0D4K_H8Pu-AuwWKCa51OywX533Mab0GOZoCseP95W8ZfdO84zq6I3Ip1B4vb8Yh8SG4/s320/devilsdisciple_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmichKL8bkpm2dPtFy4He07GYhT5Sg0RmT7RQZL5TI7X5HaSD_kHEyAc75TkHqZrhcXXH3xl7pZHDltOX4fvL3rr33IqLYF9qpnaco9wXMVbG7GAXtHBscWHdO0D4K_H8Pu-AuwWKCa51OywX533Mab0GOZoCseP95W8ZfdO84zq6I3Ip1B4vb8Yh8SG4/s800/devilsdisciple_ig400.jpg", "comment_count": 1 }, { "title": "rockefeller", "url": "https://cocktailvirgin.blogspot.com/2025/03/rockefeller.html", "published": "2025-03-13T08:00:00.027-04:00", "updated": "2025-03-13T08:00:00.222-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Otto's High Dive", "year": 2024 }, "categories": [ "amaro", "benedictine", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Chairman's Legacy Aged Rum (Doorly's 12 Year)", "1/2 oz Amaro Braulio", "1/2 oz Benedictine", "1/4 oz Cinnamon Demerara Syrup" ], "instructions": "Stir with ice and strain into a coupe that had been partially rimmed with cinnamon and had the inside smoked with a torched piece of cinnamon stick.", "body_text": "2 oz Chairman's Legacy Aged Rum (Doorly's 12 Year)\n1/2 oz Amaro Braulio\n1/2 oz Benedictine\n1/4 oz Cinnamon Demerara Syrup\nStir with ice and strain into a coupe that had been partially rimmed with cinnamon and had the inside smoked with a torched piece of cinnamon stick.\nTwo Thursdays ago, I uncovered online recipe flashcards for Otto's High Dive in Orlando, and I was drawn in by the Rockefeller for their Christmas 2024 menu. I was able to find both a menu photo and a drink photo via\nInstagram\ngeotags to confirm the ingredients and the presentation. I was curious to try this one for its Braulio-Benedictine combination was one I utilized in the\nMexico City Blues\nafter mashing up two drinks. In the glass, the Rockefeller gave forth cinnamon, pungent smoke, caramel, and pine aromas. Next, a caramel-driven sip flowed into rum, herbal, pine, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjtQT1hYEcAMy0C3n8zp4ok2YFSYJdyoBRbTM7GTeXFMiA5GXOnHdIwH10Pd8HZjQagcKzymPw2FANr6rcS_ueMimMolBPwc7aLg-55T9KiyZXyyJI0LR8ZQzYmW0NII3JjuOi1flgiAoPV9zMoUrBrzpCllnafsL38rsMuj2oxNwp-n8nmQ2eSoGzcpL/s320/rockefeller_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjtQT1hYEcAMy0C3n8zp4ok2YFSYJdyoBRbTM7GTeXFMiA5GXOnHdIwH10Pd8HZjQagcKzymPw2FANr6rcS_ueMimMolBPwc7aLg-55T9KiyZXyyJI0LR8ZQzYmW0NII3JjuOi1flgiAoPV9zMoUrBrzpCllnafsL38rsMuj2oxNwp-n8nmQ2eSoGzcpL/s800/rockefeller_ig400.jpg", "comment_count": 0 }, { "title": "king's county", "url": "https://cocktailvirgin.blogspot.com/2025/03/kings-county.html", "published": "2025-03-14T08:00:00.047-04:00", "updated": "2025-03-14T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Satan's Whiskers", "year": 2024 }, "categories": [ "maraschino", "punt e mes", "scotch" ], "ingredients": [ "40 mL Aberfeldy 12 Year Scotch (1 1/2 oz Royal Brackla 12 Year)", "15 mL Compass Box Peat Monster (1/2 oz Ardbeg 10 Year)", "10 mL Punt e Mes (2 tsp, 1/3 oz)", "10 mL Luxardo Maraschino (2 tsp, 1/3 oz)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "40 mL Aberfeldy 12 Year Scotch (1 1/2 oz Royal Brackla 12 Year)\n15 mL Compass Box Peat Monster (1/2 oz Ardbeg 10 Year)\n10 mL Punt e Mes (2 tsp, 1/3 oz)\n10 mL Luxardo Maraschino (2 tsp, 1/3 oz)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Fridays, I spotted an adapted version of the King's County on\nDifford's Guide\nand tracked it back to the source – namely, the bar's\nInstagram\n. In a 2024 post, Satan's Whiskers in London had posted the recipe of this double Scotch\nRed Hook\nof sorts. The combination of Scotch, Punt e Mes, and Maraschino appeared in the\nCowboy Killer\nand the\nMeat Hook\n, so I was curious to try their take on it. Once prepared, the Kings' County proffered a nutty cherry and peat smoke bouquet to the nose. Next, grape, cherry, and malt notes on the sip opened up into smoky Scotch and herbal cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhfoHvdPMkPBJqwIxTdGelspE3VYp2KZMlQJx3i6PEJdXh6ME7OtXJcUpH7Y9U9LvQNXGap0939dZhLx50sGLh4fe2-7ugqctfW3HCUqUySOD2R3B_9kIzax00U6e3KhUmN2slMsUoKp3GuiE35i-Q1jOPE-C3iNtw5szsB6uBT-O73H_-F2IntyMXUsa/s320/kingscounty_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhfoHvdPMkPBJqwIxTdGelspE3VYp2KZMlQJx3i6PEJdXh6ME7OtXJcUpH7Y9U9LvQNXGap0939dZhLx50sGLh4fe2-7ugqctfW3HCUqUySOD2R3B_9kIzax00U6e3KhUmN2slMsUoKp3GuiE35i-Q1jOPE-C3iNtw5szsB6uBT-O73H_-F2IntyMXUsa/s800/kingscounty_ig400.jpg", "comment_count": 0 }, { "title": "stink eye", "url": "https://cocktailvirgin.blogspot.com/2025/03/stink-eye.html", "published": "2025-03-15T08:00:00.040-04:00", "updated": "2025-03-15T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Craig Eliason", "source": "KindredCocktails", "year": null }, "categories": [ "bitters (other)", "cynar", "fernet-branca", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Knob Creek Bourbon (Old Grand-Dad Bonded)", "3/4 oz Punt e Mes", "1/4 oz Fernet Branca", "1/4 oz Cynar", "1 dash Fee's Walnut Bitters (2 dash Strongwater Mountain Elixirs)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with lemon oil from a twist.", "body_text": "2 oz Knob Creek Bourbon (Old Grand-Dad Bonded)\n3/4 oz Punt e Mes\n1/4 oz Fernet Branca\n1/4 oz Cynar\n1 dash Fee's Walnut Bitters (2 dash Strongwater Mountain Elixirs)\nStir with ice, strain into a coupe, and garnish with lemon oil from a twist.\nTwo Saturdays ago, I decided to make a recipe called the Stink Eye that a friend posted on\nInstagram\nearlier in the week. The drink was created by St. Paul, Minnesota, enthusiast Craig Eliason and posted on\nKindredCocktails\n. Overall, it read like Eastern Standard's\nFernet Cocktail\nwith a little more Punt e Mes, less Fernet and spice from the whiskey (rye vs. Bourbon), and the addition of Cynar and walnut bitters. In the glass, the Stink Eye showcased a lemon and minty-menthol bouquet to the nose. Next, grape and a hint of caramel on the sip opened up into Bourbon, herbal, and menthol flavors on the swallow. While it was indeed similar to that Fernet Cocktail, the Cynar did have a small modulating effect on the herbal signature to make it a touch more complex.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkcpTOmAj6b5aLVOdSzrodve4iqbZn55ORfQJrHaD2mA25mUxp5L1T7QSWCdxax0lFNeg5s-uMl-UsPzGueqnN6SMhxfDWmxW9Lw5LVbDXCbrXSa5zEpj2lzbzdic5zncgwPBoLIzoh7wJRD1UW5e1lvz3jXF-reIXn2hvrppel2ddbBTGS0jRwj4GvTD/s320/stinkeye_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkcpTOmAj6b5aLVOdSzrodve4iqbZn55ORfQJrHaD2mA25mUxp5L1T7QSWCdxax0lFNeg5s-uMl-UsPzGueqnN6SMhxfDWmxW9Lw5LVbDXCbrXSa5zEpj2lzbzdic5zncgwPBoLIzoh7wJRD1UW5e1lvz3jXF-reIXn2hvrppel2ddbBTGS0jRwj4GvTD/s800/stinkeye_ig400.jpg", "comment_count": 0 }, { "title": "pulitzer", "url": "https://cocktailvirgin.blogspot.com/2025/03/pulitzer.html", "published": "2025-03-16T08:00:00.043-04:00", "updated": "2025-03-16T11:44:01.933-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Satan's Whiskers", "year": 2023 }, "categories": [ "aperol", "honey", "lime juice", "rum" ], "ingredients": [ "40 mL Bacardi Cuatro Rum (1 1/2 oz Hamilton's White Stache)", "10 mL Aperol (1/2 oz)", "15 mL Honey Syrup (1/2 oz)", "15 mL Lime Juice (1/2 oz)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wedge (lime wheel).", "body_text": "40 mL Bacardi Cuatro Rum (1 1/2 oz Hamilton's White Stache)\n10 mL Aperol (1/2 oz)\n15 mL Honey Syrup (1/2 oz)\n15 mL Lime Juice (1/2 oz)\nShake with ice, strain into a coupe glass, and garnish with a lime wedge (lime wheel).\nAfter uncovering the recipe posts on London's Satan's Whiskers'\nInstagram\nwith the\nKing's County\n, I returned and selected the Pulitzer from last year. There is another\nPulitzer\non this blog, namely Eastern Standard's, but the only similarity is the Aperol and the stemmed glassware. This one is more like a\nBrooklynite\nwhere the dash of Angostura Bitters was substituted for Aperol here. Once prepared, the Pulitzer welcomed the nose with a lime, floral, and orange aroma. Next, lime and honey notes on the sip developed into rum, bitter orange, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdXKuHMmdTQkxQTS3Z47IEAP-gWdvS0CtVE4p0pUbgUXeX0FLx4oV1xRFgeys0mtjOtPoKOff6rkO_l22ala0gZwsPDGuapaQXYUZ7_E2pNtse33B6eFc_aW7JlVXRFjimon6zvJYu0_Q7kYlDCTU3CdtB6E3z072rxda0_EmP_Ilv-7R21s6v93H3oRe/s320/pulitzer_satans_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdXKuHMmdTQkxQTS3Z47IEAP-gWdvS0CtVE4p0pUbgUXeX0FLx4oV1xRFgeys0mtjOtPoKOff6rkO_l22ala0gZwsPDGuapaQXYUZ7_E2pNtse33B6eFc_aW7JlVXRFjimon6zvJYu0_Q7kYlDCTU3CdtB6E3z072rxda0_EmP_Ilv-7R21s6v93H3oRe/s800/pulitzer_satans_ig400.jpg", "comment_count": 0 }, { "title": "bully pulpit", "url": "https://cocktailvirgin.blogspot.com/2025/03/bully-pulpit.html", "published": "2025-03-17T08:00:00.079-04:00", "updated": "2025-03-17T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": "Bully Boy", "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "curacao", "mezcal" ], "ingredients": [ "2 oz Mezcal (Peloton de la Muerte)", "3/4 oz Rabarbaro (Bully Boy) (*)", "1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)", "2 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "2 oz Mezcal (Peloton de la Muerte)\n3/4 oz Rabarbaro (Bully Boy) (*)\n1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n2 dash Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into a coupe, and garnish with an orange twist.\n(*) Zucca and Sfumato are other rabarbaros.\nFor an article on local amari that I am currently writing, I visited a few distilleries to get their stories, and I was tasked with creating a recipe for three of them. For Bully Boy in the Roxbury neighborhood of Boston, I selected their rabarbaro over their standard amaro (Montenegro-Nonino-like) and their rosso amaro (Campari-ish) to craft a recipe. Rabarbaros are made with the smoky, earthy, roasty, and bitter root of rhubarb which is very different from the fruity stalk above ground. Two famous rabarbaros are Zucca and Sfumato, and Bully Boy's is closer to Zucca with a touch of root beer notes akin to Ramazzotti.\nFor a direction, I latched onto the rabarbaro-orange liqueur combination that I have tried in a pair of drinks, namely the\nLush Interlude\nand\nDark Matter\n. I used the 3:1 ratio that I extracted from Cure's\nBlack & Bluegrass\n(overlooking the Aperol) that I used in the\nDevil's Staircase\n. For a spirit, I chose for mezcal (although I will offer up tequila as an option in the article) and accented it with mole bitters for depth and roundness. For a name, I dubbed this one the Bully Pulpit which is a conspicuous position that allows one to speak and be listened to and was coined by Teddy Roosevelt. In the glass, the Bully Pulpit shouted out orange, roast, vegetal, and smoke aromas. Next, the curaçao's orange note filled the sip and the swallow gave forth smoky vegetal, roast, and chocolate flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WY0RgmHlW1F4covIPR2LjFd1SbxzlT3CLPhKhMrxNIgd7I35mzXA-C8MhOyPTtvxdg_SAnMiDvolZNDg8eWkAdqEL2BruNtrCaupEbhM9SEf6wKzKomWhR9fQLZGqhsgkbn_Gyud_r1AnegtWO_pxHsOqoYvOz_dr0n1rpHAxkEx1oF5AzlnBXlHmuaB/s320/bullypulpid_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WY0RgmHlW1F4covIPR2LjFd1SbxzlT3CLPhKhMrxNIgd7I35mzXA-C8MhOyPTtvxdg_SAnMiDvolZNDg8eWkAdqEL2BruNtrCaupEbhM9SEf6wKzKomWhR9fQLZGqhsgkbn_Gyud_r1AnegtWO_pxHsOqoYvOz_dr0n1rpHAxkEx1oF5AzlnBXlHmuaB/s800/bullypulpid_ig400.jpg", "comment_count": 0 }, { "title": "patty o'cann", "url": "https://cocktailvirgin.blogspot.com/2025/03/patty-ocann.html", "published": "2025-03-18T08:00:00.034-04:00", "updated": "2025-03-18T08:00:00.137-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Butcher Chef", "year": 2021 }, "categories": [ "benedictine", "cynar", "scotch", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 oz Teeling Irish Whiskey (Teeling Small Batch)", "1/2 oz Bowmore 12 Year Islay Scotch (Laphroaig 10 Year)", "3/4 oz Dolin Rouge Vermouth (Giacomo Sperone Sweet)", "1/2 oz Benedictine", "1/4 oz Cynar" ], "instructions": "Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a cherry.", "body_text": "1 oz Teeling Irish Whiskey (Teeling Small Batch)\n1/2 oz Bowmore 12 Year Islay Scotch (Laphroaig 10 Year)\n3/4 oz Dolin Rouge Vermouth (Giacomo Sperone Sweet)\n1/2 oz Benedictine\n1/4 oz Cynar\nStir with ice, strain into a Nick & Nora glass (coupe), and garnish with a cherry.\nTwo Tuesdays ago, I was looking through online recipe flashcards for Irish whiskey drinks when I came across the Patty O'Cann at the Butcher Chef in Toronto for their August 2021 menu. I soon confirmed the drink, ingredients, and approximate date from a\nGoogleMaps\nmenu photo. The Cynar, Benedictine, and sweet vermouth trio is one that has prospered in the\nTight Five\nand\nHalls of Power\n, so I was curious to try it with a split of whiskies. Once stirred and strained, the Patty O'Cann gave forth a peat smoke, grape, and herbal bouquet. Next, grape and caramel notes mingled on the sip and were chased by smoky whisky, dark fruit, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBF_yljbvTsDZNWYPqOA8Q_DhXfyiOXhpDqMLhfYqhMoISI2vVYtgBgT5YEKhhnOnXhEZPkjZls4xLFZ83rLxlsjF2yAUjZBZ1Bk-IIJGnsMrjzDjU69JnzePlImbcrfqP27J3TNzTe3uyXfvUTD-ZWXlaLaSTbVOFl22BpilfNmNv2MhJoFkCPtrqDasT/s320/pattyocann_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBF_yljbvTsDZNWYPqOA8Q_DhXfyiOXhpDqMLhfYqhMoISI2vVYtgBgT5YEKhhnOnXhEZPkjZls4xLFZ83rLxlsjF2yAUjZBZ1Bk-IIJGnsMrjzDjU69JnzePlImbcrfqP27J3TNzTe3uyXfvUTD-ZWXlaLaSTbVOFl22BpilfNmNv2MhJoFkCPtrqDasT/s800/pattyocann_ig400.jpg", "comment_count": 1 }, { "title": "darling cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/03/darling-cocktail.html", "published": "2025-03-19T08:00:00.042-04:00", "updated": "2025-03-19T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "1000 Mistures", "year": 1936 }, "categories": [ "batavia arrack", "bitters (Angostura)", "cognac", "maraschino", "rum", "vermouth (sweet)" ], "ingredients": [ "20% Cognac (1/2 oz Courvoisier VS)", "20% Demerara Rum (1/2 oz Hamilton 86°)", "20% Batavia Arrack (1/2 oz von Oosten)", "30% Sweet Vermouth (3/4 oz Giacomo Sperone)", "10% Zara Maraschino (1/4 oz Luxardo)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a glass rimmed with grenadine and sugar, and garnish with a cherry.", "body_text": "20% Cognac (1/2 oz Courvoisier VS)\n20% Demerara Rum (1/2 oz Hamilton 86°)\n20% Batavia Arrack (1/2 oz von Oosten)\n30% Sweet Vermouth (3/4 oz Giacomo Sperone)\n10% Zara Maraschino (1/4 oz Luxardo)\n2 dash Angostura Bitters\nStir with ice, strain into a glass rimmed with grenadine and sugar, and garnish with a cherry.\nTwo Wednesdays ago, I received my copy of\n1000 Mistures\nfrom 1936 by Elvezio Grassi and recently translated by J.E. Clapham. For a starter, I honed in on the Darling Cocktail since I had not used my bottle of Batavia Arrack that much in the last year (save for the\nLethal Weapon\nand\nHitman\n). The trio of Cognac, rum, and Batavia Arrack screams out classic punches, but the only recipe that I could find that called for all three was Shannon Mustipher's modern\nOld Rogue\npunch. Here the three spirits were in a\nMartinez\nsort of format, so the straight spirits nature made me curious. In the glass, the Darling Cocktail offered up dark rum and nutty cherry aromas. Next, grape notes with a hint of molasses on the sip shifted into Cognac, funky and woody rum, nutty cherry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vrVowDadwdd2v-mb0p3cIhuQh5YnmiJEpwFYI6Y6Gg7e2S-iMpVgwYbgY70NMufznwtaFqoY0i3wqmMfofd03veoG0QfhNmiAkfvgTaP5zr5DEb-qDQksqLwiEwBR1flxiGqlUlmtdZULHAG1rXr-YiGdfG-0cmAL0un1RZC_1Sevsbd7u5u6URUTy1G/s320/darling_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vrVowDadwdd2v-mb0p3cIhuQh5YnmiJEpwFYI6Y6Gg7e2S-iMpVgwYbgY70NMufznwtaFqoY0i3wqmMfofd03veoG0QfhNmiAkfvgTaP5zr5DEb-qDQksqLwiEwBR1flxiGqlUlmtdZULHAG1rXr-YiGdfG-0cmAL0un1RZC_1Sevsbd7u5u6URUTy1G/s800/darling_ig400.jpg", "comment_count": 0 }, { "title": "wicked games", "url": "https://cocktailvirgin.blogspot.com/2025/03/wicked-games.html", "published": "2025-03-20T08:00:00.053-04:00", "updated": "2025-03-20T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Steve Matin", "source": "Parla XXI", "year": null }, "categories": [ "#other", "curacao", "lime juice", "pineau des charentes", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Pineau des Charentes", "1/2 oz Clairin Vaval", "3/4 oz Lime Juice", "1/2 oz Pierre Ferrand Dry Curaçao", "1 tsp Cinnamon Syrup", "4 drop Saline Solution" ], "instructions": "Shake with ice and strain into a Nick & Nora glass.", "body_text": "1 1/2 oz Pineau des Charentes\n1/2 oz Clairin Vaval\n3/4 oz Lime Juice\n1/2 oz Pierre Ferrand Dry Curaçao\n1 tsp Cinnamon Syrup\n4 drop Saline Solution\nShake with ice and strain into a Nick & Nora glass.\nTwo Thursdays ago, I ventured down to Assembly Row in Somerville to visit my old co-worker Lucy Comer at Parla XXI. For my first drink, I requested the Wicked Games by Steve Matin and subtitled \"Get lost in the thrill of temptation.\" When Steve sat at my bar a few weeks ago, he showed off a few of his recipes for the new menu on his phone, and I made the comment that the Wicked Games reminded me of a\nPompadour\n. He confirmed that he based it off of Frank Meier's 1934 recipe; his choice of lime instead of lemon reminded me of my tequila riff that I created called\nThe King's Mistress\nthat I created for Loyal Nine (the only bar that I have worked at where we had Pineau des Charentes other than at Drink which seemed to have everything). After Lucy shook and strained the Wicked Games, it greeted the nose with funky rum, melon, and orange aromas. Next, white grape and melon notes on the sip let go into funky rum, lime, and orange flavors with a hint of cinnamon on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUvfoWBtYJVtTUbuOQbSPN8Nlx7wocHp3BlGqPLF-HDkOKBpYc8xLILx3mqI06LthwbA4AW0bNTSTRQxuQh56hhp4aRZD7sh2wDhOm90teyEnb_8a8-WT0wHMmpFgqiHevGFrpQBb01LIx50AONMNBtbUIQ-HVVdrWMlf_vDH_XFfZq1S_AveUZxb2f2u/s320/wickedgames_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUvfoWBtYJVtTUbuOQbSPN8Nlx7wocHp3BlGqPLF-HDkOKBpYc8xLILx3mqI06LthwbA4AW0bNTSTRQxuQh56hhp4aRZD7sh2wDhOm90teyEnb_8a8-WT0wHMmpFgqiHevGFrpQBb01LIx50AONMNBtbUIQ-HVVdrWMlf_vDH_XFfZq1S_AveUZxb2f2u/s800/wickedgames_ig400.jpg", "comment_count": 0 }, { "title": "the chicago underground", "url": "https://cocktailvirgin.blogspot.com/2025/03/the-chicago-underground.html", "published": "2025-03-21T08:00:00.048-04:00", "updated": "2025-03-21T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Fnordianslips", "source": "Reddit", "year": 2022 }, "categories": [ "fernet-branca", "lime juice", "malört", "simple syrup" ], "ingredients": [ "3/4 oz Jeppson's Malört", "3/4 oz Fernet Branca", "3/4 oz Lime Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Jeppson's Malört\n3/4 oz Fernet Branca\n3/4 oz Lime Juice\n3/4 oz Simple Syrup\nShake with ice and strain into a coupe glass.\nTwo Fridays ago, I spotted a reference to a two year old post on\nReddit\n's cocktails forum from user Fnordianslips for a drink called The Chicago Underground. They describe it as their Chicago-style take on the\nIndustry Sour\n. The post described, \"This Industry Sour riff is an attempt at a cocktail tasty enough to get me through a bottle of Malört. And by God, it works! Fernet adds the complexity Malört's wormwood needs, and it all plays very nicely with lime and simple.\" Not one to back down from the challenge of drinking two of the most surly liqueurs in one glass (which I did one time before in the\nAda Lovecraft\n), I mixed this one up. The result proffered minty, menthol, pineapple, and grapefruit aromas to the nose. Next, caramel and lime on the sip shuffled into bitter grapefruit, gentian, minty, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIPjN5UfnOi_SUzt02D8mdQr8wz-dbHB0hJSW_1EXcBoBNdBiO7plgOqjue8pDJC967hCiWcYSwEYZnhKnv79zXoE1TY7GIL_dWH0hxLaRZx0bGEr7PV_YE7DR9j7G0uE0GNOTkM8nDimnl4w_GHSmj-QXfLHU6KiiPsORLWWS1HZKzpqU8d8mdLuq_H_/s320/chicagounderground_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIPjN5UfnOi_SUzt02D8mdQr8wz-dbHB0hJSW_1EXcBoBNdBiO7plgOqjue8pDJC967hCiWcYSwEYZnhKnv79zXoE1TY7GIL_dWH0hxLaRZx0bGEr7PV_YE7DR9j7G0uE0GNOTkM8nDimnl4w_GHSmj-QXfLHU6KiiPsORLWWS1HZKzpqU8d8mdLuq_H_/s800/chicagounderground_ig400.jpg", "comment_count": 2 }, { "title": "odessa cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/03/odessa-cocktail.html", "published": "2025-03-22T08:00:00.038-04:00", "updated": "2025-03-22T08:00:00.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1000 Mistures", "year": 1936 }, "categories": [ "batavia arrack", "bitters (Angostura)", "campari", "gin", "vermouth (sweet)" ], "ingredients": [ "25% Batavia Arrack (3/4 oz von Oosten)", "25% Dry Gin (3/4 oz Tanqueray Malacca)", "25% Sweet Vermouth (3/4 oz Giacomo Sperone)", "25% Campari (3/4 oz)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "25% Batavia Arrack (3/4 oz von Oosten)\n25% Dry Gin (3/4 oz Tanqueray Malacca)\n25% Sweet Vermouth (3/4 oz Giacomo Sperone)\n25% Campari (3/4 oz)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Saturdays ago, I returned to\n1000 Mistures\nfrom 1936 and spotted the Odessa Cocktail which read like a Negroni meets a funky\nRight Hand\n. It also bore some resemblance to my\nDutch Hand\nwith Genever and mole bitters instead of the gin and Angostura here. In the glass, the Odessa Cocktail presented a grape, herbal, and pine bouquet to the nose. Next, a grape-driven sip opened up into funky rum, pine, sharp bitter orange, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHjRxk5z2NeJ0uITQ279jMO0FaQ7CEzXcntNnEq20nPESL2_82bEu-sI9UFxg3GXv32XxHOftRbhJgLtc9QnuTSCjmMFX_tLVqp76LYkPAv-ZfssnZLoKCZuXHvNPMk0VUCC3qSRGSdYPhm20rcpzjmEPfiC9UNhLDtZ9_OPbgQ9u2xi6jGhSoXtKdclN/s320/odessa_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHjRxk5z2NeJ0uITQ279jMO0FaQ7CEzXcntNnEq20nPESL2_82bEu-sI9UFxg3GXv32XxHOftRbhJgLtc9QnuTSCjmMFX_tLVqp76LYkPAv-ZfssnZLoKCZuXHvNPMk0VUCC3qSRGSdYPhm20rcpzjmEPfiC9UNhLDtZ9_OPbgQ9u2xi6jGhSoXtKdclN/s800/odessa_ig400.jpg", "comment_count": 0 }, { "title": "right paw of destiny", "url": "https://cocktailvirgin.blogspot.com/2025/03/right-paw-of-destiny.html", "published": "2025-03-23T08:00:00.045-04:00", "updated": "2025-03-23T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Backbar", "year": 2023 }, "categories": [ "amaro", "bitters (other)", "campari", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Santa Teresa Rum (3/4 oz Monymusk Gold + 3/4 oz Hamilton Demerara 86°)", "1/2 oz Lustau Amontillado Sherry", "1/2 oz Campari", "1/2 oz Amaro Montenegro", "1 dash 1821 Havana & Hide Bitters (Extinct Chemical Co. Abbott's)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Santa Teresa Rum (3/4 oz Monymusk Gold + 3/4 oz Hamilton Demerara 86°)\n1/2 oz Lustau Amontillado Sherry\n1/2 oz Campari\n1/2 oz Amaro Montenegro\n1 dash 1821 Havana & Hide Bitters (Extinct Chemical Co. Abbott's)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Sundays ago, I decided to make a drink from Backbar in Somerville called the Right Paw of Destiny that they posted on their\nInstagram\na while back. This riff on the\nRight Hand\nappeared on their 2023 cat-themed menu and would probably be a great companion to their other riff, the\nLeft Hand of Darkness\n. The\nInstagram\npost describes how, \"Its name comes from the question: there is a cat with a top hat and monocle riding a raging fiery unicorn with a cigar in its left paw; what’s in its right paw???\" Once prepared, the Right Paw of Destiny conjured up caramel, clementine, and grape aromas. Next, caramel and grape notes on the sip switched places with rum, bitter orange, nutty, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrViOsFz1m-S24SIDvBjDvryso0tIoZlyN5QNGYvJfpV8H5oxLRG7DI3701w8d0qCNDA8G7pSXFi4Qf8D5DWxAx_E7f2EyZXeSq-bIK_Y5AQEU_3eqBPpMyL9Cqb5YTZwE8fTZJ4v3k1UjHOlCbCkGI_KwoeJG3QEzBowkFNUENPhK-GnSXkqq1Wrh4V3G/s320/rightpawofdestiny_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrViOsFz1m-S24SIDvBjDvryso0tIoZlyN5QNGYvJfpV8H5oxLRG7DI3701w8d0qCNDA8G7pSXFi4Qf8D5DWxAx_E7f2EyZXeSq-bIK_Y5AQEU_3eqBPpMyL9Cqb5YTZwE8fTZJ4v3k1UjHOlCbCkGI_KwoeJG3QEzBowkFNUENPhK-GnSXkqq1Wrh4V3G/s800/rightpawofdestiny_ig400.jpg", "comment_count": 0 }, { "title": "knife fight", "url": "https://cocktailvirgin.blogspot.com/2025/03/knife-fight.html", "published": "2025-03-24T08:00:00.034-04:00", "updated": "2025-03-24T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Valkyrie", "year": 2019 }, "categories": [ "aperol", "campari", "gin", "mezcal", "punt e mes" ], "ingredients": [ "2/3 oz Del Maguey Mezcal (Peloton de la Muerte)", "1/3 Brokers Gin (Beefeater)", "1 oz Punt e Mes", "3/4 oz Aperol", "1/4 oz Campari" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.", "body_text": "2/3 oz Del Maguey Mezcal (Peloton de la Muerte)\n1/3 Brokers Gin (Beefeater)\n1 oz Punt e Mes\n3/4 oz Aperol\n1/4 oz Campari\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.\nTwo Mondays ago, I was perusing online recipe flashcard sets when I came across a noteworthy Negroni riff at Valkyrie in Tulsa. That drink was the Knife Fight that a\nYelp\nreview placed around 2019, and it was curious for it had a split mezcal-gin base with the bitter component being a mix of Aperol, Punt e Mes, and Campari. I last tried the mezcal-gin combination in my\nMexico City Blues\n, and it also was utilized in the\nWhite Mezcal Negroni\n. Once mixed, the Knife Fight lunged to the senses with a grapefruit, bitter citrus, and smoke aroma. Next, a grape-driven sip parried a vegetal, pine, and bitter orange swallow with a smoke, tangerine, and grapefruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6JtJV-YRA5uWmWd12LoTpMKjW-O_OcN0gjN6OMNkEHphLigOy4akclPwBwO5ZAri8GTu1nv0vwQKgGCVXTgtGPtZqx_NU6cJQl1AIAaazA43c_M_qz737tThTlAEcPk3TKnMhPUTZy5r68wS54MBMjpjrLYs3VJgn5sA1QN2p_tIAGs4kolK2kDvOSgl/s320/knifefight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6JtJV-YRA5uWmWd12LoTpMKjW-O_OcN0gjN6OMNkEHphLigOy4akclPwBwO5ZAri8GTu1nv0vwQKgGCVXTgtGPtZqx_NU6cJQl1AIAaazA43c_M_qz737tThTlAEcPk3TKnMhPUTZy5r68wS54MBMjpjrLYs3VJgn5sA1QN2p_tIAGs4kolK2kDvOSgl/s800/knifefight_ig400.jpg", "comment_count": 0 }, { "title": "storm king", "url": "https://cocktailvirgin.blogspot.com/2025/03/storm-king.html", "published": "2025-03-25T08:00:00.048-04:00", "updated": "2025-03-25T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Sammi Katz and Olivia McGiff", "source": "Cocktails in Color", "year": null }, "categories": [ "amaro", "applejack", "bitters (Angostura)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse Bonded)", "1 oz Apple Brandy (Laird's Bonded)", "3/4 oz Sweet Vermouth (Giacomo Sperone)", "1/4 oz Amaro Montenegro", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse Bonded)\n1 oz Apple Brandy (Laird's Bonded)\n3/4 oz Sweet Vermouth (Giacomo Sperone)\n1/4 oz Amaro Montenegro\n1 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.\nTwo Tuesdays prior, I got a copy of Sammi Katz and Olivia McGiff's\nCocktails in Color\nbook in the mail and was ready to use it that night for a drink. Their Storm King named after the sculpture park in Beacon, New York, was an autumnal Manhattan that quickly caught my eye. Although it had the same name as Damon Boelte's\nStorm King\n, it was closer to Sasha Petraske's\nFallback\nwith a different ratio of sweet vermouth to Montenegro and here Angostura instead of Peychaud's. Once stirred and strained, the Storm King opened up with orange and apple aromas. Next, the vermouth's grape filled the sip that transitioned into rye, apple, herbal, clementine, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZzmPu9Tae3mVv0kdcPwk5uqlrCPXGxJy8IsSQE7few4aA-cCxSirGYbfeS6lU-pDGkRn0sGtZuocROnwJ97gp7pIk2d0NikckqWNdk6rdOh1HxXmUGKBRWmIWmwdrI36WNJYWrEBCJw9Eaok1bba4hPaxpVjzYLckZPPZrapK5z0TlekcZW1Wz3m_GEE/s320/stormking_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZzmPu9Tae3mVv0kdcPwk5uqlrCPXGxJy8IsSQE7few4aA-cCxSirGYbfeS6lU-pDGkRn0sGtZuocROnwJ97gp7pIk2d0NikckqWNdk6rdOh1HxXmUGKBRWmIWmwdrI36WNJYWrEBCJw9Eaok1bba4hPaxpVjzYLckZPPZrapK5z0TlekcZW1Wz3m_GEE/s800/stormking_ig400.jpg", "comment_count": 0 }, { "title": "electric mayhem", "url": "https://cocktailvirgin.blogspot.com/2025/03/electric-mayhem.html", "published": "2025-03-26T08:00:00.034-04:00", "updated": "2025-03-26T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tim Miner", "source": "The Jakewalk", "year": 2014 }, "categories": [ "aperol", "bitters (Angostura)", "chartreuse (yellow)", "lemon juice", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)", "3/4 oz Yellow Chartreuse", "3/4 oz Aperol", "1/2 oz Lemon Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)\n3/4 oz Yellow Chartreuse\n3/4 oz Aperol\n1/2 oz Lemon Juice\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Wednesdays ago, I decided to make a drink that I uncovered in an online collection of recipe flashcards for Long Island Bar and the Rockwell called the Electric Mayhem. The cocktail was attributed to bartender Tim Miner who currently works at the Long Island Bar, and a\nTimeout\narticle in 2014 placed it at the Jakewalk which closed back in 2016. Once shaken and strained, the Electric Mayhem gave forth a lemon, orange, and clove bouquet to the nose. Next, lemon, orange, and honey notes on the sip evolved into Bourbon, herbal, and allspice flavors on the swallow. Although the recipe reads like a Bourbon\nNaked & Famous\n, the Angostura took things in a different direction.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_n9eALqZzTNRwmzVWoqhyphenhyphencCM-JaKxcdhp6OGAdNA08xwOBrP6XdjuRfIvXhoiyL0iW6Qo9Qi9FkOhyy37iNMjoa6vz793QgR7wv-oQGou7OrT1Wf_zjjf-XYfLqdqyWHrcqT0rZV39MCyaUfk4DsY1BWChaxdnJZc1w6PSL6EkC8BjHescFsZj9oECzai/s320/electricmayhem_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_n9eALqZzTNRwmzVWoqhyphenhyphencCM-JaKxcdhp6OGAdNA08xwOBrP6XdjuRfIvXhoiyL0iW6Qo9Qi9FkOhyy37iNMjoa6vz793QgR7wv-oQGou7OrT1Wf_zjjf-XYfLqdqyWHrcqT0rZV39MCyaUfk4DsY1BWChaxdnJZc1w6PSL6EkC8BjHescFsZj9oECzai/s800/electricmayhem_ig400.jpg", "comment_count": 0 }, { "title": "portorico cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/03/portorico-cocktail.html", "published": "2025-03-27T08:00:00.038-04:00", "updated": "2025-03-27T08:00:00.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "creme de banane", "gin", "rum", "vermouth (bianco)" ], "ingredients": [ "50% Gin (1 1/4 oz Beefeater)", "30% Blanc Vermouth (3/4 oz Dolin)", "10% Jamaican Rum (1/4 oz Wray & Nephew)", "10% Crème de Banane (1/4 oz Tempus Fugit)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a thin sice of banana (omit).", "body_text": "50% Gin (1 1/4 oz Beefeater)\n30% Blanc Vermouth (3/4 oz Dolin)\n10% Jamaican Rum (1/4 oz Wray & Nephew)\n10% Crème de Banane (1/4 oz Tempus Fugit)\nStir with ice, strain into a cocktail glass, and garnish with a thin sice of banana (omit).\nTwo Thursday ago, I opened up my translated copy of the 1936\n1000 Misture\nbook and spotted the Portorico Cocktail. The name is the Italian spelling of Puerto Rico which is curious for this tropical gin drink calls for Jamaican rum. Moreover, and the combination reminded me of the rhum agricole-containing\nPreston-Baker\n. Once mixed, the Portorico gave forth a banana, pineapple, floral, and pine bouquet to the nose. Next, caramel and white grape notes on the sip flowed into tropical, rum funk, and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tnCsDa5PUAsA4raiCWaAwsxhwVWKojMVtk9z7kPEsGfDOqXvg3qDODsNfp-RvTfpdEPHDbbNfTn7xaOLHLrUE14kGrg3UR2Yc4RtHD-KVRKIwG1nWsMFUFjqrY5DSxwxtA-nKZtZ4p9GN20PMFzz9vb4oNVvstASSYWBOVl1PN0AhqPcB2awALYK6Eds/s320/portorico_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tnCsDa5PUAsA4raiCWaAwsxhwVWKojMVtk9z7kPEsGfDOqXvg3qDODsNfp-RvTfpdEPHDbbNfTn7xaOLHLrUE14kGrg3UR2Yc4RtHD-KVRKIwG1nWsMFUFjqrY5DSxwxtA-nKZtZ4p9GN20PMFzz9vb4oNVvstASSYWBOVl1PN0AhqPcB2awALYK6Eds/s800/portorico_ig400.jpg", "comment_count": 0 }, { "title": "a serious man", "url": "https://cocktailvirgin.blogspot.com/2025/03/a-serious-man.html", "published": "2025-03-28T08:00:00.045-04:00", "updated": "2025-03-28T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Satan's Whiskers", "year": 2023 }, "categories": [ "lillet", "mezcal", "suze" ], "ingredients": [ "25 mL Del Maguey Mezcal Vida (1 oz Peloton de la Muerte)", "25 mL Suze (1 oz)", "25 mL Lillet Blanc (1 oz Cocchi Americano)", "2.5 mL Chartreuse Elixir Vegetal (1/2 tsp)" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.", "body_text": "25 mL Del Maguey Mezcal Vida (1 oz Peloton de la Muerte)\n25 mL Suze (1 oz)\n25 mL Lillet Blanc (1 oz Cocchi Americano)\n2.5 mL Chartreuse Elixir Vegetal (1/2 tsp)\nStir with ice, strain into a rocks glass with ice, and garnish with an orange twist.\nTwo Fridays prior, I returned to the\nInstagram\naccount for Satan's Whiskers in London and selected A Serious Man from a 2023 posting. The drink read like a mezcal\nWhite Negroni\nwith a dose of herbaceousness, and it seemed like a good use of our Elixir Vegetal that we only used one other time in the\nProdigal Son\nsince we acquired it as a gift at the launch party in November 2023. If the Elixir Vegetal were a larger amount of Green Chartreuse, the drink would read like the pineapple rum-based\nPirate Radio\n, so I was game to see it with mezcal. Once prepared, A Serious Man showboated an orange, vegetal, and smoke aroma. Next, a vaguely fruity sip opened up into mezcal and Suze's vegetalness that melded into herbaceousness and smoke notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxOf64rGTcMAz3R63dtAwt7vyxbBLwXE0jR2J4kVISBz69gufy_pyv6SpId0V41JDODdCEq8eYDjf4aTp7vatvHmLzZoQwG1Glna10vFLPMGw1nBzKdGleXJvrV1Flf18RxW7Z_FeW__SG6k6oLy8pwdvttnTtw_i6ibI4hVBbdliidH0qlV0-j55slV5/s320/seriousman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxOf64rGTcMAz3R63dtAwt7vyxbBLwXE0jR2J4kVISBz69gufy_pyv6SpId0V41JDODdCEq8eYDjf4aTp7vatvHmLzZoQwG1Glna10vFLPMGw1nBzKdGleXJvrV1Flf18RxW7Z_FeW__SG6k6oLy8pwdvttnTtw_i6ibI4hVBbdliidH0qlV0-j55slV5/s800/seriousman_ig400.jpg", "comment_count": 0 }, { "title": "gogol cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/03/gogol-cocktail.html", "published": "2025-03-29T08:00:00.039-04:00", "updated": "2025-10-22T13:29:24.608-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "benedictine", "bitters (Angostura)", "cognac", "gin", "vermouth (dry)" ], "ingredients": [ "30% Dry Gin (3/4 oz Fords)", "30% Dry Vermouth (3/4 oz Dolin)", "20% Cognac (1/2 oz Courvoisier VS)", "20% Benedictine (1/2 oz)", "2 dash Angostura Bitters (1 dash)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist (Myer lemon).", "body_text": "30% Dry Gin (3/4 oz Fords)\n30% Dry Vermouth (3/4 oz Dolin)\n20% Cognac (1/2 oz Courvoisier VS)\n20% Benedictine (1/2 oz)\n2 dash Angostura Bitters (1 dash)\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist (Myer lemon).\nTwo Saturdays ago, I ventured back to the\n1000 Misture\nbook from 1936 and spied the Gogol Cocktail perhaps named after the Ukrainian author. On paper, it read like a Martini met a B&B and perhaps morphed into a\nDe la Louisiane\nform. In the glass, the Gogol donated a lemon, caramel, and herbal aroma. Next, the caramel notes continued into the sip where they evolved into Cognac, pine, herbal, clove, and allspice flavors on the swallow. Overall, it came across somewhat close to a Cognac-tinged\nPoet's Dream\nor\nJoan Blondell\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4_6Ceu7A2nMa5p83rLHokbQO3gj7imL-EBbaUSnyT6lb0oYk5eJB7lGV8cN1RxYDFdk-CFr_VhJzGrqZp86lu6puBSnOjhSrnCLKmCU0r9cEKr91JN1Keo3F8DM1CXETvr0gQHJieDzWStN3a5pghv481m7qIn8ESJCk28qGEwgUUuLVWhJQdWVDQciB/s320/gogol_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4_6Ceu7A2nMa5p83rLHokbQO3gj7imL-EBbaUSnyT6lb0oYk5eJB7lGV8cN1RxYDFdk-CFr_VhJzGrqZp86lu6puBSnOjhSrnCLKmCU0r9cEKr91JN1Keo3F8DM1CXETvr0gQHJieDzWStN3a5pghv481m7qIn8ESJCk28qGEwgUUuLVWhJQdWVDQciB/s800/gogol_ig400.jpg", "comment_count": 0 }, { "title": "shadow moses", "url": "https://cocktailvirgin.blogspot.com/2025/03/shadow-moses.html", "published": "2025-03-30T08:00:00.053-04:00", "updated": "2026-02-15T21:50:25.227-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Miniboss", "year": 2021 }, "categories": [ "amaro", "bitters (other)", "cognac", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Knob Creek Rye (1 oz Rittenhouse)", "3/4 oz Hine Cognac (1 oz Courvoisier VS)", "1/2 oz Amaro Ciociaro", "1/4 oz Turbinado Syrup (Demerara)", "2 dash Fee's Walnut Bitters (5 dash Strongwater Moutain Elixirs)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "3/4 oz Knob Creek Rye (1 oz Rittenhouse)\n3/4 oz Hine Cognac (1 oz Courvoisier VS)\n1/2 oz Amaro Ciociaro\n1/4 oz Turbinado Syrup (Demerara)\n2 dash Fee's Walnut Bitters (5 dash Strongwater Moutain Elixirs)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Sundays ago, I was perusing online recipe flashcards when I spotted a curious drink called the Shadow Moses that reminded me of the Lineage cocktail called the\nRed Sea\nbecause the bartender's nickname was Moses. This recipe was created at Miniboss in San Jose, California, circa 2021, and I was able to find menu and drink photos on both\nYelp\n&\nGoogleMaps\n. The structure reminded me of the\nLiberal\nvariation in Ted Saucier's\nBottoms Up\nbut here with a split of rye whiskey and brandy with Demerara syrup instead of Bourbon with maple (and of course, Ciociaro for Picon). In the glass, the Shadow Moses offered up orange and Cognac aromas. Next, caramel and a hint of orange peel on the sip divided the swallow into rye, Cognac, herbal-orange, and walnut flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLR6tSv_FF98mjxCY3D6NcnSYJZFa5Xy4dRnIiMmUHTeJXE4jFjfp7gShYlquuCjdiXfTUKtW3wqBLi_u3lk80kzntFxmtHEZTF-xxhX_Q90L9UNDcxUBpaYs-12la6YQ3Eoaf1X8FNWWmk_h08TM1ltdtJz_tIWLsF_B9wbWzJJ-_rsesR6crTUB6ZYX/s320/shadowmoses_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLR6tSv_FF98mjxCY3D6NcnSYJZFa5Xy4dRnIiMmUHTeJXE4jFjfp7gShYlquuCjdiXfTUKtW3wqBLi_u3lk80kzntFxmtHEZTF-xxhX_Q90L9UNDcxUBpaYs-12la6YQ3Eoaf1X8FNWWmk_h08TM1ltdtJz_tIWLsF_B9wbWzJJ-_rsesR6crTUB6ZYX/s800/shadowmoses_ig400.jpg", "comment_count": 3 }, { "title": "first word", "url": "https://cocktailvirgin.blogspot.com/2025/03/first-word.html", "published": "2025-03-31T08:00:00.040-04:00", "updated": "2025-03-31T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ingrid Schneider", "source": "Hawthorne's", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "chartreuse (yellow)", "falernum", "honey", "lemon juice" ], "ingredients": [ "1 oz Laird's Bonded Apple Brandy", "3/4 oz Lemon Juice", "3/4 oz Yellow Chartreuse", "3/8 oz Honey Syrup", "3/8 oz Velvet Falernum", "1 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Laird's Bonded Apple Brandy\n3/4 oz Lemon Juice\n3/4 oz Yellow Chartreuse\n3/8 oz Honey Syrup\n3/8 oz Velvet Falernum\n1 dash Angostura Bitters\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, I turned to the Hawthorne's bar bible and spotted the First Word by bartender Ingrid Schneider. While the name suggested a\nLast Word\nriff, this one was veered off a bit. With Yellow Chartreuse and falernum, it was closer to the\nEulogy\nsave for the falernum being cut with honey syrup which would complement both the apple brandy and the Yellow Chartreuse here. Moreover, the name and the apple component made me think of the biblical first sin in the Garden of Eden in addition to the Detroit pre-Prohibition classic. In the glass, the First Word opened up with apple, honey, and clove aromas. Next, lemon and honey on the sip fell into apple, herbal, ginger, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9Qw4lVGT5jnapWtJUt5bp4eOBYb3o7XyiT6cILiXxUwE3xYAAlUOBB-1EdEcu6mwsDJWIYRzqpjZJU-47Cbsf87rnTChitKT5y04sQWk4Q7svukyqjuWE2U2xgeeGYoX2Q7dhojtZZXUT1iSTt1FS0TNJdyHKAvMnvMum3KJc9jAVXmspDVyc0YF_2lg/s320/firstword_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9Qw4lVGT5jnapWtJUt5bp4eOBYb3o7XyiT6cILiXxUwE3xYAAlUOBB-1EdEcu6mwsDJWIYRzqpjZJU-47Cbsf87rnTChitKT5y04sQWk4Q7svukyqjuWE2U2xgeeGYoX2Q7dhojtZZXUT1iSTt1FS0TNJdyHKAvMnvMum3KJc9jAVXmspDVyc0YF_2lg/s800/firstword_ig400.jpg", "comment_count": 0 }, { "title": "my black and bitter heart", "url": "https://cocktailvirgin.blogspot.com/2025/04/my-black-and-bitter-heart.html", "published": "2025-04-01T08:00:00.041-04:00", "updated": "2025-04-01T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "the Boozenerd's", "source": "the Boozenerd's blog", "year": 2014 }, "categories": [ "bitters (Angostura)", "campari", "cognac", "kahlua", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Templeton)", "1 oz Cognac (Courvoisier VS)", "1 oz Punt e Mes", "1/2 oz Campari", "1/4 oz Coffee Liqueur (Mr. Black)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 oz Rye Whiskey (Templeton)\n1 oz Cognac (Courvoisier VS)\n1 oz Punt e Mes\n1/2 oz Campari\n1/4 oz Coffee Liqueur (Mr. Black)\n1 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Tuesdays ago, I was scanning through the\nKindredCocktails\ndatabase when I spotted the My Black and Bitter Heart created by the Boozenerd's for Valentine's Day in 2014 via their blog. The Punt e Mes, Campari, and coffee liqueur trio reminded me of the Demerara rum-based\nCoffee Negroni\nbut here with a split base of rye and Cognac akin to the\nSaratoga\nand\nVieux Carré\n. Once mixed, the My Black and Bitter Heart conjured up Cognac and herbal aromas. Next, grape and roast notes on the sip entered into rye, Cognac, bitter herbal, roast, coffee, and char flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMtr9_5igrcx2cb38hNK6OFAwbJl418cqYTMv2hG117MWQX-1J1BrRTh_MQYNFByIRT810OthFnNT9zvvlyTVdWftnQ2-wwxD_0rW22U7pz1rA003rH7ZlojAgoK2yQ1x2sWSHULtkTMRg0svideGhquNOtlmxHyPtmXTiB8Pf-chCinRd6fztocKzvyN/s320/blackandbitterheart_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMtr9_5igrcx2cb38hNK6OFAwbJl418cqYTMv2hG117MWQX-1J1BrRTh_MQYNFByIRT810OthFnNT9zvvlyTVdWftnQ2-wwxD_0rW22U7pz1rA003rH7ZlojAgoK2yQ1x2sWSHULtkTMRg0svideGhquNOtlmxHyPtmXTiB8Pf-chCinRd6fztocKzvyN/s800/blackandbitterheart_ig400.jpg", "comment_count": 0 }, { "title": "king of the hoodlums", "url": "https://cocktailvirgin.blogspot.com/2025/04/king-of-hoodlums.html", "published": "2025-04-02T08:00:00.061-04:00", "updated": "2025-04-02T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "batavia arrack", "bitters (Angostura)", "cognac", "creme de cacao", "rum" ], "ingredients": [ "3/4 oz Cognac (Courvoisier VS)", "3/4 oz Demerara Rum (Hamilton 86°)", "3/4 oz Batavia Arrack (von Oosten)", "1/2 oz Amaro Ciociaro", "1/2 oz Crème de Cacao (Bols)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "3/4 oz Cognac (Courvoisier VS)\n3/4 oz Demerara Rum (Hamilton 86°)\n3/4 oz Batavia Arrack (von Oosten)\n1/2 oz Amaro Ciociaro\n1/2 oz Crème de Cacao (Bols)\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I was inspired by the Cognac, Guyana rum, and Batavia Arrack split base in the 1930s\nDarling Cocktail\n, and I decided to mash it up with the Ciociaro-cacao combination from Little Branch's\nAfrican Flower\n. Part of my thinking was due to how well crème de cacao and Batavia Arrack work in drinks like the\n18th Century\nand\nMutiny on the Mili Atoll\n. For a name, I dubbed this one the King of the Hoodlums after a character described in Herbert Asbury's\nThe Barbary Coast\nbook. James Riley who was better known to the San Francisco Police as that nickname came to San Francisco from New York City in 1868 and soon became one of the principal criminal ornaments. In the glass, the King of the Hoodlums showcased an orange, caramel, chocolate, and rum funk aroma. Next, caramel with a hint of orange peel on the sip parried with Cognac, funky and woody rum, chocolate, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaOrJuGyyY9XcWYsJ10zHXb-_bXPCHxs36EOzCeIDQNuH6UWF8OpFR2Ew1Mvfdj9eIcIJlMBhq06UOzsHTcJ_ZjuBYyw34iZtKpYPGeNurTkuzQ0L6uht-rvuPwZDIzEUxG6yawqhErnnI6i9X4Al5SxVkXlwQJTHY5hc7JM1G62IAsRtl34rGPq1cp7R/s320/kingofthehoodlums_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaOrJuGyyY9XcWYsJ10zHXb-_bXPCHxs36EOzCeIDQNuH6UWF8OpFR2Ew1Mvfdj9eIcIJlMBhq06UOzsHTcJ_ZjuBYyw34iZtKpYPGeNurTkuzQ0L6uht-rvuPwZDIzEUxG6yawqhErnnI6i9X4Al5SxVkXlwQJTHY5hc7JM1G62IAsRtl34rGPq1cp7R/s800/kingofthehoodlums_ig400.jpg", "comment_count": 0 }, { "title": "woolworth", "url": "https://cocktailvirgin.blogspot.com/2025/04/woolworth.html", "published": "2025-04-03T08:00:00.046-04:00", "updated": "2025-04-03T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "John Deragon", "source": "PDT", "year": 2007 }, "categories": [ "benedictine", "bitters (orange)", "scotch", "sherry" ], "ingredients": [ "1 oz Highland Scotch (Royal Brackla 12 Year)", "1 oz Amontillado Sherry (Lustau)", "1/2 oz Islay Scotch (Laphroaig 10 Year)", "1/2 oz Benedictine", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 oz Highland Scotch (Royal Brackla 12 Year)\n1 oz Amontillado Sherry (Lustau)\n1/2 oz Islay Scotch (Laphroaig 10 Year)\n1/2 oz Benedictine\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Thursdays ago, I was on the\nBartender's Choice\napp and spotted a Woolworth that was different from the\nWoolworth\nthat I sourced from the\nPDT Cocktail Book\n. Their version was also attributed to John Deragon at PDT in Manhattan circa 2007 but it varied by Scotch and sherry calls such that it reminded me more of Rhianon Enlil's\nNeutral Ground\nthan the book's version. Since Amontillado seemed like a better sherry choice than Manzanilla, I gave this variation a go. Once mixed, this version of the Woolworth rose to the senses with a lemon, nutty, and peat smoke bouquet. Next, grape and caramel notes on the sip gave way to smoky Scotch, nutty sherry, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uyjOH5Z2OqdUpwUQgNJFWClvl_3WcNr9eHIRYbOSdAZ1JjIR2GjrbLnKCiczOBrtgRobkOW1lZiXFFt97tw-6d8nxDp7QpWOyyXYvIPMXOhxRwqcSnWoqLb-b0-OlN676YeaS9w_ruFLsbit0r1lEmc-AeD4fsYR33C7bNFLQ53zbGdekrQOA4cky-fT/s320/woolworth2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uyjOH5Z2OqdUpwUQgNJFWClvl_3WcNr9eHIRYbOSdAZ1JjIR2GjrbLnKCiczOBrtgRobkOW1lZiXFFt97tw-6d8nxDp7QpWOyyXYvIPMXOhxRwqcSnWoqLb-b0-OlN676YeaS9w_ruFLsbit0r1lEmc-AeD4fsYR33C7bNFLQ53zbGdekrQOA4cky-fT/s800/woolworth2_ig400.jpg", "comment_count": 0 }, { "title": "meridiem", "url": "https://cocktailvirgin.blogspot.com/2025/04/meridiem.html", "published": "2025-04-04T08:00:00.043-04:00", "updated": "2025-04-04T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": 2015 }, "categories": [ "bitters (other)", "gin", "vermouth (bianco)", "vodka" ], "ingredients": [ "1 1/2 oz Dolin Blanc Vermouth", "3/4 oz Zubrowka Bison Grass Vodka (Bak's)", "3/4 oz Tanqueray Old Tom Gin (Tanqueray Malacca)", "1 dash Bittermens Grapefruit Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Dolin Blanc Vermouth\n3/4 oz Zubrowka Bison Grass Vodka (Bak's)\n3/4 oz Tanqueray Old Tom Gin (Tanqueray Malacca)\n1 dash Bittermens Grapefruit Bitters\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays ago, I returned to the Hawthorne bar bible and spotted the Meridiem that it attributed to its sister establishment Eastern Standard. I was able to find a\nYelp\nEastern Standard menu photo that dated this to 2015, and the menu included the subtitle \"It's 12 o'clock somewhere\". Overall, it read like a 50-50 Martini of sorts with a split base of gin and bison grass vodka that reminded me a little of the\nVesper\n. After stirring and straining, the Meridiem gave forth a lemon, floral, and pine aroma. Next, a semi-sweet white grape sip turned into floral, grape, pine, and green tea flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhfrXVThBLi8_AMK4TrdDPEo8TdBvhOe9WA0k2QGkC3AHOlixeNz_9bbzGqLNthTI_HraKNUkzmj8c5NFUp2sn53MG63z61Dv8F8JUs4a-2XLDsS851MwC2Lvcnh5I-f6YUCe8i4zPUy6YKlq5Dt2rdC0RO1JSsHkwXJy_K1w08pdlX9aWjr9mx0URTo0/s320/meridiem_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhfrXVThBLi8_AMK4TrdDPEo8TdBvhOe9WA0k2QGkC3AHOlixeNz_9bbzGqLNthTI_HraKNUkzmj8c5NFUp2sn53MG63z61Dv8F8JUs4a-2XLDsS851MwC2Lvcnh5I-f6YUCe8i4zPUy6YKlq5Dt2rdC0RO1JSsHkwXJy_K1w08pdlX9aWjr9mx0URTo0/s800/meridiem_ig400.jpg", "comment_count": 0 }, { "title": "yukon river cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/04/yukon-river-cocktail.html", "published": "2025-04-05T08:00:00.038-04:00", "updated": "2025-10-22T13:29:13.830-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "curacao", "fernet-branca", "gin", "maraschino", "vermouth (dry)" ], "ingredients": [ "40% Gin (1 1/4 oz Fords)", "40% Dry Vermouth (1 1/4 oz Dolin)", "10% Curaçao (1/4 oz Pierre Ferrand)", "10% Zara Maraschino (1/4 oz Luxardo)", "2 dash Fernet Branca (1/2 tsp)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "40% Gin (1 1/4 oz Fords)\n40% Dry Vermouth (1 1/4 oz Dolin)\n10% Curaçao (1/4 oz Pierre Ferrand)\n10% Zara Maraschino (1/4 oz Luxardo)\n2 dash Fernet Branca (1/2 tsp)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Saturdays ago, I opened up my translated copy of the\n1000 Misture\nbook from 1936 and spotted the Yukon River Cocktail. Its Maraschino-Fernet accents to a Martini reminded me of the\nPrimrose Hill\n, and its curaçao-Fernet accents made me think of the\nPaul's Own\nand\nZumbo\n. In the glass, the Yukon River opened up with lemon, pine, cherry, and menthol aromas. Next, a semi-dry grape sip with vague fruity notes flowed into gin, bitter orange, cherry, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaC-oKt25k9JWQFhTf8QX5lhxxXoCKzPzbgCvHZNP3WSjXc3aWF3r0AGekyRAIw_vzqwFqE1-erqMeJg77sDav1SoG6T7Ir6mg84A1swAitFRZy3-Vbh3BFhP_hx5yPyt4RyG176YLgw8IMdNcpObHqa8WXEP0nkC_LRpm21jXz0MsJ_xwOtuMJhADBmeC/s320/yukonriver_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaC-oKt25k9JWQFhTf8QX5lhxxXoCKzPzbgCvHZNP3WSjXc3aWF3r0AGekyRAIw_vzqwFqE1-erqMeJg77sDav1SoG6T7Ir6mg84A1swAitFRZy3-Vbh3BFhP_hx5yPyt4RyG176YLgw8IMdNcpObHqa8WXEP0nkC_LRpm21jXz0MsJ_xwOtuMJhADBmeC/s800/yukonriver_ig400.jpg", "comment_count": 0 }, { "title": "rebellion", "url": "https://cocktailvirgin.blogspot.com/2025/04/rebellion.html", "published": "2025-04-06T08:00:00.033-04:00", "updated": "2025-04-06T08:00:00.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Miniboss", "year": 2022 }, "categories": [ "bitters (mole)", "bitters (Peychaud's)", "campari", "mezcal", "punt e mes" ], "ingredients": [ "1 1/2 oz Banhez Mezcal (Peloton de la Muerte)", "3/4 oz Punt e Mes", "3/4 oz Campari", "1 dash Bittermens Mole Bitters", "1 dash Peychaud's Bitters", "2 drop Saline" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Banhez Mezcal (Peloton de la Muerte)\n3/4 oz Punt e Mes\n3/4 oz Campari\n1 dash Bittermens Mole Bitters\n1 dash Peychaud's Bitters\n2 drop Saline\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Sundays prior, I returned to my list of drinks spotted in online recipe flashcard sets and decided to make the Rebellion created at Miniboss in San Jose, California. The Rebellion was one of their offerings for Negroni Week 2022, and I was able to find that Negroni Week menu on their\nInstagram\npage. Overall, the recipe read like a more mezcal forward and less rounded\nLast Mechanical Art\n, so I was intrigued. In the glass, the Rebellion launched off with an orange, vegetal, smoke, and herbal bouquet. Next, a grape-driven sip was overcome by smoky agave, sharp bitter orange, rounded herbal bitterness, chocolate, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaIcxaxQZAoZvQzLkTcQbe8QxwtlSnT-ennurCD2fTlXd0CXkAottFODrjupeNO3kz0T7vEzelDqbHdGfFRpdhblGd4EKgRCFgfwxKY9v0ns7Cojz0FkqzNsXVS72IKtgqAyJww303oyX5Lw_OaoFCNvsr2tLdbwD_WCJc9WcOtLqmetryOs7WgCvkx0q/s320/rebellion_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaIcxaxQZAoZvQzLkTcQbe8QxwtlSnT-ennurCD2fTlXd0CXkAottFODrjupeNO3kz0T7vEzelDqbHdGfFRpdhblGd4EKgRCFgfwxKY9v0ns7Cojz0FkqzNsXVS72IKtgqAyJww303oyX5Lw_OaoFCNvsr2tLdbwD_WCJc9WcOtLqmetryOs7WgCvkx0q/s800/rebellion_ig400.jpg", "comment_count": 0 }, { "title": "the final say", "url": "https://cocktailvirgin.blogspot.com/2025/04/the-final-say.html", "published": "2025-04-07T08:00:00.054-04:00", "updated": "2025-04-07T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Mike Janowski", "source": "KindredCocktails", "year": 2019 }, "categories": [ "absinthe", "benedictine", "gin", "lime juice", "maraschino", "st. germain" ], "ingredients": [ "3/4 oz Gin (Beefeater)", "1/2 oz Luxardo Maraschino", "3/8 oz St. Germain (St. Elder)", "3/8 oz Benedictine", "3/4 oz Lime Juice", "4 drop Absinthe (Copper & Kings)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "3/4 oz Gin (Beefeater)\n1/2 oz Luxardo Maraschino\n3/8 oz St. Germain (St. Elder)\n3/8 oz Benedictine\n3/4 oz Lime Juice\n4 drop Absinthe (Copper & Kings)\nShake with ice and strain into a coupe glass.\nTwo Mondays ago, I was looking through recipes on the\nKindredCocktails\ndatebase when I spotted the The Final Say by user Mike Janowski in 2019. He created the drink when he did not have Green Chartreuse and read on the internet that elderflower liqueur and Benedictine will substitute for it. Once prepared, The Final Say generated a lime, nutty cherry, herbal, and licorice bouquet. Next, lime and cherry on the sip flowed into gin, floral, cherry, and herbal flavors on the swallow. The short answer is yes it was tasty, but no it was not close to the Last Word with Chartreuse. Overall, it was closer to Brick & Mortar's\nTime Traveler\nthat was a Last Word riff that subbed in elderflower and lemon for the classic's Chartreuse and lime.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_T4DG6N6RN8s2VfAVEmFaFX4iehp0OhZhqYY-oDQHXfKSfjsXXpGBcGVogKuK8FjkN8ellMw7Zu9ulBsbSlywqhoIuzDsU07vftrmdwsss1-_wf81RmyI0gXZdXnL6rDcBY-ZyGBcfsCx9AK5X1a31PJbdrNppmIHJSOn6elq69JIzb5H7z4FRGBtre_/s320/finalsay_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_T4DG6N6RN8s2VfAVEmFaFX4iehp0OhZhqYY-oDQHXfKSfjsXXpGBcGVogKuK8FjkN8ellMw7Zu9ulBsbSlywqhoIuzDsU07vftrmdwsss1-_wf81RmyI0gXZdXnL6rDcBY-ZyGBcfsCx9AK5X1a31PJbdrNppmIHJSOn6elq69JIzb5H7z4FRGBtre_/s800/finalsay_ig400.jpg", "comment_count": 0 }, { "title": "illegal dance moves", "url": "https://cocktailvirgin.blogspot.com/2025/04/illegal-dance-moves.html", "published": "2025-04-08T08:00:00.037-04:00", "updated": "2025-04-08T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "creme de banane", "mezcal", "rum" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Pineapple Rum (Planteray Stiggins')", "1/2 oz Amaro Sfumato", "1/2 oz Crème de Banane (Tempus Fugit)", "1 dash Absinthe (6 drop St. George)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Pineapple Rum (Planteray Stiggins')\n1/2 oz Amaro Sfumato\n1/2 oz Crème de Banane (Tempus Fugit)\n1 dash Absinthe (6 drop St. George)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nI became inspired by the banana-Sfumato combination in the\nTarantula\nand\nSfumato Swizzle\nand began scheming. Soon, crème de banane made me think of pineapple rum and Sfumato suggested mezcal to me. When the mix tasted a bit dark, I added in a dash of absinthe to brighten flavor balance. For a name, I dubbed this one Illegal Dance Moves named after a double IPA from the sadly departed Mystic Brewery. In the glass, the Illegal Dance Moves set up a roast, vegetal, fruity, smoke, and banana aroma. Next, roasted and tropical notes on the sip slid into rum, smoky, vegetal, and caramelized banana-pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcWFgomCh45EOnni_TMY4g7FkM5vF-wjvb7Ae2cwW_Zt1KQoDGSIkeqNn7wlAXD6wWBKKBcX88HTBN-w_6drtWqx34yUtEmIF_2HSvUVti_2FXiN4bNLnMrpnBjGUdk54Ko_LyM6KXyxTLeLzkvSAIx8wW1FsdqcGJmF80cCVvnuV7Iqvnr3PqYwtMi_K/s320/illegaldancemoves_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcWFgomCh45EOnni_TMY4g7FkM5vF-wjvb7Ae2cwW_Zt1KQoDGSIkeqNn7wlAXD6wWBKKBcX88HTBN-w_6drtWqx34yUtEmIF_2HSvUVti_2FXiN4bNLnMrpnBjGUdk54Ko_LyM6KXyxTLeLzkvSAIx8wW1FsdqcGJmF80cCVvnuV7Iqvnr3PqYwtMi_K/s800/illegaldancemoves_ig400.jpg", "comment_count": 0 }, { "title": "meissonier cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/04/meissonier-cocktail.html", "published": "2025-04-09T08:00:00.034-04:00", "updated": "2025-10-22T13:29:07.030-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "benedictine", "bitters (Angostura)", "gin", "rum", "vermouth (dry)" ], "ingredients": [ "40% Dry Gin (1 1/4 oz Fords)", "40% Dry Vermouth (1 1/4 oz Dolin)", "10% Jamaican Rum (1/4 oz Monymusk Gold)", "10% Benedictine (1/4 oz)", "2 dash Angostura Bitters (1 dash)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "40% Dry Gin (1 1/4 oz Fords)\n40% Dry Vermouth (1 1/4 oz Dolin)\n10% Jamaican Rum (1/4 oz Monymusk Gold)\n10% Benedictine (1/4 oz)\n2 dash Angostura Bitters (1 dash)\nStir with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I opened up the\n1000 Misture\nbook from 1936 and spotted the Meissonier Cocktail. It read like a rum-accented\nPoet's Dream\nof sorts and was very similar to the\nPortorico Cocktail\nfrom that same book with crème de banane instead of the Benedictine here. Once mixed, the Meissonier Cocktail offered up lemon, caramel, and clove aromas. Next, a light caramel-driven sip opened up to gin, herbal, funky rum, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6uRktniqaaA77up9fPj2ri_7FznkIvqxJFMo96Lb6DFtNKpgNfZw4XMX5fAf6gjuO41xI33U1RPeEC_DQgXbbXVe9AIqmPESENkjD5tLeVZVy__mJQzyHD77CbU6VLCHamnBo9XM3IwXXvmWf_gfDkqjaFqdAwJaGrf9YimT_iiNVYl2Zk8rH2uxpUgZ/s320/meissonier_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6uRktniqaaA77up9fPj2ri_7FznkIvqxJFMo96Lb6DFtNKpgNfZw4XMX5fAf6gjuO41xI33U1RPeEC_DQgXbbXVe9AIqmPESENkjD5tLeVZVy__mJQzyHD77CbU6VLCHamnBo9XM3IwXXvmWf_gfDkqjaFqdAwJaGrf9YimT_iiNVYl2Zk8rH2uxpUgZ/s800/meissonier_ig400.jpg", "comment_count": 0 }, { "title": "dogfight", "url": "https://cocktailvirgin.blogspot.com/2025/04/dogfight.html", "published": "2025-04-10T08:00:00.036-04:00", "updated": "2025-04-10T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Alter Ego", "year": 2023 }, "categories": [ "amaro nonino", "aperol", "bitters (orange)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Eagle Rare Bourbon (Old Grand-Dad Bonded)", "1/2 oz Amaro Nonino", "1/2 oz Aperol", "2 dash Bitter Truth Orange Bitters (Scrappy's)", "2 Lemon Peels expressed and dropped into the mixing glass" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a paper plane.", "body_text": "2 oz Eagle Rare Bourbon (Old Grand-Dad Bonded)\n1/2 oz Amaro Nonino\n1/2 oz Aperol\n2 dash Bitter Truth Orange Bitters (Scrappy's)\n2 Lemon Peels expressed and dropped into the mixing glass\nStir with ice, strain into a coupe glass, and garnish with a paper plane.\nTwo Thursdays prior, I was looking through online recipe flashcards and honed in on the Dogfight from Alter Ego in San Jose, California. Their stirred riff on the\nPaper Plane\nthat I found in a 2023 recipe set is still currently on their menu. In the glass, the Dogfight took off with orange and herbal aromas. Next, caramel and orange notes on the sip were chased by Bourbon, orange, and lightly bitter herbal flavors on the swallow with a lemon and orange pith finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRPcKxbqucnvdLtwlUa4V7jom5UAkejFSLjRBZdtXWNW6TyeCCoU8xpk_ePZOMeZtS3p0P_DzwEHzvPgYQCt1ZpDOTgHl7Nh8J0jYUBwvazHebsHBJAsYVVArmMwUNI78ZWtV4dVoL2llTCZu34-6kQc24f6wonxrwwtpY7AKZ1LWQKQJR2sEYtpzd-xM/s320/dogfight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRPcKxbqucnvdLtwlUa4V7jom5UAkejFSLjRBZdtXWNW6TyeCCoU8xpk_ePZOMeZtS3p0P_DzwEHzvPgYQCt1ZpDOTgHl7Nh8J0jYUBwvazHebsHBJAsYVVArmMwUNI78ZWtV4dVoL2llTCZu34-6kQc24f6wonxrwwtpY7AKZ1LWQKQJR2sEYtpzd-xM/s800/dogfight_ig400.jpg", "comment_count": 0 }, { "title": "south of brooklyn", "url": "https://cocktailvirgin.blogspot.com/2025/04/south-of-brooklyn.html", "published": "2025-04-11T08:00:00.037-04:00", "updated": "2025-04-11T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Simon Difford", "source": "Difford's Guide", "year": null }, "categories": [ "amer picon", "bitters (Peychaud's)", "maraschino", "rum", "vermouth (bianco)", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Blanc Vermouth (Dolin)", "1/2 oz Caribbean 6-10 Year Blended Rum (Doorly's 12 Year)", "1/2 oz Dry Vermouth (Dolin)", "1/2 oz Amer Picon (Amaro Ciociaro)", "1/4 oz Luxardo Maraschino", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with orange oil from a twist and with a cherry.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Blanc Vermouth (Dolin)\n1/2 oz Caribbean 6-10 Year Blended Rum (Doorly's 12 Year)\n1/2 oz Dry Vermouth (Dolin)\n1/2 oz Amer Picon (Amaro Ciociaro)\n1/4 oz Luxardo Maraschino\n1 dash Peychaud's Bitters\nStir with ice, strain into a coupe glass, and garnish with orange oil from a twist and with a cherry.\nTwo Fridays ago, Simon Difford posted one of his recent creations on\nDifford's Guide\ncalled the South of Brooklyn as his rum-touched\nBrooklyn\nriff noting that the Caribbean is south of Brooklyn. With the blanc vermouth, the recipe reminded me a little more of the\nWhite Collar\nfrom Dutch Kills than the classic itself. Once prepared, the South of Brooklyn donated an orange and cherry bouquet to the nose. Next, a semi-sweet caramel, grape, and cherry sip traveled towards rye, rum, nutty cherry, and dark orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscqZ2to8s7J_KRULfUUqZCfPoqpODspvdOrdfG_UbB606zTCEbNImCsAkhwA9sr4KOD90yqgIBILzVSkvxRruHO5lcZU_LtNOx3KNJ00yUit_j6ti58QMBbxt543CrWqfRTjW99gPYEbSX21SCmDG3Xa466Z8ZGwsWPAiYhavqet3QemZ_-TmMI6gVr2c/s320/southofbrooklyn_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscqZ2to8s7J_KRULfUUqZCfPoqpODspvdOrdfG_UbB606zTCEbNImCsAkhwA9sr4KOD90yqgIBILzVSkvxRruHO5lcZU_LtNOx3KNJ00yUit_j6ti58QMBbxt543CrWqfRTjW99gPYEbSX21SCmDG3Xa466Z8ZGwsWPAiYhavqet3QemZ_-TmMI6gVr2c/s800/southofbrooklyn_ig400.jpg", "comment_count": 0 }, { "title": "guapo buffone", "url": "https://cocktailvirgin.blogspot.com/2025/04/guapo-buffone.html", "published": "2025-04-12T08:00:00.035-04:00", "updated": "2025-04-12T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "1 Tippling Place", "year": 2017 }, "categories": [ "amaro", "aperol", "bitters (Angostura)", "bitters (orange)", "mezcal", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Espolon)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Amaro Meletti", "1/2 oz Aperol", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Reposado Tequila (Espolon)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Amaro Meletti\n1/2 oz Aperol\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice and strain into a cocktail coupe.\nTwo Saturdays ago, I found a set of online recipe flashcards from 1 Tippling Place in Philadelphia, and I was lured in by the Guapo Buffone that had the same Aperol-Meletti split as the\nIt Never Was a Cocktail\n. I was able to find a\nYelp\nmenu photo for this tequila-mezcal drink that placed it around 2017. In the glass, the Guapo Buffone offered up an orange, clove, and allspice bouquet to the nose. Next, caramel and orange notes on the sip slid into smoky agave, orange, floral, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYXGeJ4KPk47dfJLuWhaEbGgEgtXKrRGoqm19bOlVRZ_4CV_DrmRWanEE8I6mYBMPx9scl2F0zrHs_njFGJyjZL0M9gsgzrUaLjrtyp7EhKec2u43Of-eNUautDRAsiTs6gl9dy64lVg3xKE6rrh0gFyhjySJxYUvX7xlJ4MVG4JLxwOx1Vpx2BXMxOr3/s320/guapobuffone_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYXGeJ4KPk47dfJLuWhaEbGgEgtXKrRGoqm19bOlVRZ_4CV_DrmRWanEE8I6mYBMPx9scl2F0zrHs_njFGJyjZL0M9gsgzrUaLjrtyp7EhKec2u43Of-eNUautDRAsiTs6gl9dy64lVg3xKE6rrh0gFyhjySJxYUvX7xlJ4MVG4JLxwOx1Vpx2BXMxOr3/s800/guapobuffone_ig400.jpg", "comment_count": 0 }, { "title": "forbidden forest", "url": "https://cocktailvirgin.blogspot.com/2025/04/forbidden-forest.html", "published": "2025-04-13T08:00:00.046-04:00", "updated": "2025-04-13T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Butcher Chef", "year": 2021 }, "categories": [ "calvados", "chartreuse", "cognac", "cointreau", "creme de cacao" ], "ingredients": [ "1 1/2 oz Courvoisier VSOP Cognac (Courvoisier VS)", "1/2 oz Calvados (Morin Selection)", "1/4 oz Green Chartreuse", "1/4 oz Cointreau", "1/4 oz Crème de Cacao (Bols)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a dehydrated apple slice (omit).", "body_text": "1 1/2 oz Courvoisier VSOP Cognac (Courvoisier VS)\n1/2 oz Calvados (Morin Selection)\n1/4 oz Green Chartreuse\n1/4 oz Cointreau\n1/4 oz Crème de Cacao (Bols)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a dehydrated apple slice (omit).\nTwo Sundays prior, I returned to the set of online recipe flashcards for Butcher Chef in Toronto, and I spotted the Forbidden Forest. This circa 2021 cocktail read like an apple-tinged\nProspector Cocktail\n, and it was perhaps a Harry Potter reference to the dark forest that borders the edges of the Hogwarts School of Witchcraft and Wizardry. Once mixed, the Forbidden Forest teased the nose with Cognac, apple, and herbal aromas. Next, apple and orange notes on the sip were ensnared by brandy, herbaceous, orange, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiy5vFVQrd2WndBj2m6m3HQKvFoh-ggH6DY6esCjvBnwh9Jwtwd0iE2sUX0-KbKpTbipDTeYmgOp2Zdw3xI0i46pm8nzv07YbHF4qg8Hb7RswCD5HuM_Prxlm4Ibjgv7_LZ9ZSkEj-lAVo3p5Yhb6qkbkfZTv2px-UPFR8cH2BAbPoxqonOPG_ZzmAe6vy/s320/forbiddenforest_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiy5vFVQrd2WndBj2m6m3HQKvFoh-ggH6DY6esCjvBnwh9Jwtwd0iE2sUX0-KbKpTbipDTeYmgOp2Zdw3xI0i46pm8nzv07YbHF4qg8Hb7RswCD5HuM_Prxlm4Ibjgv7_LZ9ZSkEj-lAVo3p5Yhb6qkbkfZTv2px-UPFR8cH2BAbPoxqonOPG_ZzmAe6vy/s800/forbiddenforest_ig400.jpg", "comment_count": 0 }, { "title": "globus zurich cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/04/globus-zurich-cocktail.html", "published": "2025-04-14T08:00:00.011-04:00", "updated": "2025-10-22T13:28:55.281-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "bitters (Angostura)", "campari", "gin", "maraschino", "vermouth (sweet)" ], "ingredients": [ "60% Dry Gin (1 3/4 oz Fords)", "30% Sweet Vermouth (1 oz Giacomo Sperone)", "10% Zara Maraschino (1/4 oz Luxardo)", "3 dash Campari (1/2 tsp)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "60% Dry Gin (1 3/4 oz Fords)\n30% Sweet Vermouth (1 oz Giacomo Sperone)\n10% Zara Maraschino (1/4 oz Luxardo)\n3 dash Campari (1/2 tsp)\n2 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Mondays ago, I reached for my copy of the\n1000 Misture\nbook from 1936 and spotted the Globus Zurich Cocktail. The recipe looked like a\nMartinez\nbut the dashes of Campari embittered it in the direction of a Hanky Panky (obviously not in the Fernet way). In the glass, the Globus Zurich gave forth a bitter cherry and grape aroma. Next, grape and cherry notes continued on into the sip where they were followed by gin and bitter cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAOVOwhvHekIa45mFboKg_1tq17ztqRA08H-nQ0dQVBUpP-8fUnqQmi9ByHrgNJUjCFTZi9cm4hT2ufezBxgPFn64lBSHhGp2YK80r2FtJKau8u8bCqVnd18hiyFxwfsIYHAVfaIhv_I4ISWphcDkvplw_g3pJjojA2l3vbourAls4zffjiwgxkw7Uom1/s320/globuszurich_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAOVOwhvHekIa45mFboKg_1tq17ztqRA08H-nQ0dQVBUpP-8fUnqQmi9ByHrgNJUjCFTZi9cm4hT2ufezBxgPFn64lBSHhGp2YK80r2FtJKau8u8bCqVnd18hiyFxwfsIYHAVfaIhv_I4ISWphcDkvplw_g3pJjojA2l3vbourAls4zffjiwgxkw7Uom1/s800/globuszurich_ig400.jpg", "comment_count": 0 }, { "title": "jah rule", "url": "https://cocktailvirgin.blogspot.com/2025/04/jah-rule.html", "published": "2025-04-15T08:00:00.057-04:00", "updated": "2025-04-15T08:00:00.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Jessica Manzey", "source": "Easy Tiki", "year": null }, "categories": [ "absinthe", "amaro", "cachaça", "lime juice", "rum" ], "ingredients": [ "1 oz Novo Fogo Silver Cachaça (Novo Fogo Bar Strength)", "1 oz Doctor Bird Aged Jamaican Rum (Smith & Cross)", "1/2 oz Luxardo Bitter Bianco", "1/2 oz Lime Juice", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Shake with ice, strain into a Tiki mug or old fashioned glass, and fill with crushed ice.", "body_text": "1 oz Novo Fogo Silver Cachaça (Novo Fogo Bar Strength)\n1 oz Doctor Bird Aged Jamaican Rum (Smith & Cross)\n1/2 oz Luxardo Bitter Bianco\n1/2 oz Lime Juice\n1 dash Absinthe (8 drop St. George)\nShake with ice, strain into a Tiki mug or old fashioned glass, and fill with crushed ice.\nMonday two weeks ago, I volunteered to work at the Boston edition of Speed Rack which was the first opportunity to do so since March 2020. While cleaning up afterward the event, someone pointed out that were a few left over bottles from the brand tables for the volunteers to take, and I grabbed a bottle of Luxardo Bitter Bianco since I had my eye on it previously when in liquor stores. For a first drink with it, I made the Jah Rule by Jessica Manzey at Seattle's Rumba from Chloe Frechette's\nEasy Tiki\nbook as the combination of cachaça and Jamaican rum seemed alluring. Once prepared, the Jah Rule opened up with tropical fruit and rum funk aromas. Next, lime notes filled the sip and led into funky, grassy, bitter herbal, banana, pineapple, and soursop flavors on the swallow. Although it was a bit on the tart side, there was so much flavor complexity in this mix that it was rather enjoyable.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmK6KfQLR9gYT6EpW0uKO3xM1URUSiVnnMvwVAsCPPqyycSEIG8w3y6mS403xFO1fvwcYj4T1A4X-XsHetT2xh30cIyr6lMz-wX6Gzuid98S2_5u0ZHdb_ddkOLdZcUUti0wgvOp8spLxkq-AMiLbFox9B6fEt6xngNR3QUkPxdh7fkWrUjKAEnN4okAKA/s320/jahrule_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmK6KfQLR9gYT6EpW0uKO3xM1URUSiVnnMvwVAsCPPqyycSEIG8w3y6mS403xFO1fvwcYj4T1A4X-XsHetT2xh30cIyr6lMz-wX6Gzuid98S2_5u0ZHdb_ddkOLdZcUUti0wgvOp8spLxkq-AMiLbFox9B6fEt6xngNR3QUkPxdh7fkWrUjKAEnN4okAKA/s800/jahrule_ig400.jpg", "comment_count": 0 }, { "title": "apricot sazerac", "url": "https://cocktailvirgin.blogspot.com/2025/04/apricot-sazerac.html", "published": "2025-04-16T08:00:00.041-04:00", "updated": "2025-04-16T08:00:00.141-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "1 Tippling Place", "year": null }, "categories": [ "absinthe", "apricot liqueur", "bitters (orange)", "bitters (Peychaud's)", "cognac", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Cognac (Courvoisier VS)", "1/4 oz Apricot Liqueur (Rothman & Winter)" ], "instructions": "Stir with ice, strain into an absinthe-rinsed (Pernod Absinthe) old fashioned glass, and garnish with a lemon twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Cognac (Courvoisier VS)\n1/4 oz Apricot Liqueur (Rothman & Winter)\n[1/4 oz Demerara Syrup – my addition]\n3 dash Peychaud's Bitters\n3 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an absinthe-rinsed (Pernod Absinthe) old fashioned glass, and garnish with a lemon twist.\nAfter posting the\nGuapo Buffone\nfrom 1 Tippling Place in Philadelphia on\nInstagram\n, a friend messaged me asking if I had the recipe for their Apricot Sazerac. After sharing it with him from the online recipe flashcards, I decided to make this one. I was able to find other Apricot Sazeracs out there at bars and being sold as a bottled cocktail, so I cannot be sure if they were the ones who created the concept. In the glass, the Apricot Sazerac opened up with lemon, anise, and apricot aromas. Next, the apricot notes continued on into the sip where they lingered in the swallow to join rye, brandy, anise, and orange flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QezrJB23Ia8ePkpw4gZdTeSiuZa5yRL03d5DwsBLtCNK8-djqJ-g83MII5r1SbLhjc05hZj5ghLB0XmU_q1wuTeQlWNvHNAogOIMH3FlCsGRhrw6HZJmymuqVwPwGk8q21tZ2zbd2rlVh1Gad-aSGk-hE4L9Qq0CWsbiIulqNs6qwIfoyS6F-3Yhxf0g/s320/apricotsazerac_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QezrJB23Ia8ePkpw4gZdTeSiuZa5yRL03d5DwsBLtCNK8-djqJ-g83MII5r1SbLhjc05hZj5ghLB0XmU_q1wuTeQlWNvHNAogOIMH3FlCsGRhrw6HZJmymuqVwPwGk8q21tZ2zbd2rlVh1Gad-aSGk-hE4L9Qq0CWsbiIulqNs6qwIfoyS6F-3Yhxf0g/s800/apricotsazerac_ig400.jpg", "comment_count": 0 }, { "title": "overpowered by funk", "url": "https://cocktailvirgin.blogspot.com/2025/04/overpowered-by-funk.html", "published": "2025-04-17T08:00:00.052-04:00", "updated": "2025-04-17T08:00:00.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cachaça", "creme de banane", "cynar", "rum" ], "ingredients": [ "1 oz Jamaican Aged Rum (Smith & Cross)", "1 oz Silver Cachaça (Novo Fogo Bar Strength)", "1/2 oz Cynar", "1/2 oz Crème de Banane (Tempus Fugit)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 oz Jamaican Aged Rum (Smith & Cross)\n1 oz Silver Cachaça (Novo Fogo Bar Strength)\n1/2 oz Cynar\n1/2 oz Crème de Banane (Tempus Fugit)\n2 dash Angostura Bitters\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo weeks ago, I put out a call for bartenders to submit drinks named after song titles or lyrics from The Clash for an article in\nAlcohol Professor\n. I was planning on using my\nLost in the Supermarket\nfor the article until another bartender called dibs on it. Therefore, I decided to craft another drink by looking for inspiration in the band's discography. From their 1982 album\nCombat Rock\n, I latched onto the Overpowered by Funk. My mind went to the cachaça and Jamaica rum duo from the\nJah Rule\ntwo nights before, and I paired it with the funky amaro Cynar as well as crème de banane since it worked with with Cynar in the\nBanana Clipper\n. The combination lived up to its name as it started with grassy, pineapple, herbal, and allspice aromas. Next, a caramel-driven sip transformed into funky-grassy rum, bitter herbal, banana, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNB7Ex-sjd7L1g95Jsc8pWsCf901SRzV8rUAWiYVsrrbx_P941uP_CGMjC8wlZuPkU98g3XHw4CqdiSBR6r0mIgHuCcD_NorPh_iXUYlcD0GkQNeRNwqoialDT6xbe7Z9Q1UUo8H8cyO2aln1wf7zBHKqGfX8KUr-hFs39On4N63TulC2z7rotphMBeOT3/s320/overpoweredbyfunk_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNB7Ex-sjd7L1g95Jsc8pWsCf901SRzV8rUAWiYVsrrbx_P941uP_CGMjC8wlZuPkU98g3XHw4CqdiSBR6r0mIgHuCcD_NorPh_iXUYlcD0GkQNeRNwqoialDT6xbe7Z9Q1UUo8H8cyO2aln1wf7zBHKqGfX8KUr-hFs39On4N63TulC2z7rotphMBeOT3/s800/overpoweredbyfunk_ig400.jpg", "comment_count": 1 }, { "title": "tropical sazzy", "url": "https://cocktailvirgin.blogspot.com/2025/04/tropical-sazzy.html", "published": "2025-04-18T08:00:00.044-04:00", "updated": "2025-04-18T08:00:00.330-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jordan Hughes", "source": "High Proof Preacher", "year": null }, "categories": [ "absinthe", "bitters (aromatic)", "bitters (Peychaud's)", "cognac", "falernum", "rum" ], "ingredients": [ "1 oz Pineapple Jamaican Rum (3/4 oz Planteray Stiggins' Fancy + 1/4 oz Smith & Cross)", "1 oz Cognac (Courvoisier VS)", "1 tsp Falernum (Velvet)" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with absinthe (Pernod Absinthe), and garnish with orange oil from a twist.", "body_text": "1 oz Pineapple Jamaican Rum (3/4 oz Planteray Stiggins' Fancy + 1/4 oz Smith & Cross)\n1 oz Cognac (Courvoisier VS)\n1 tsp Falernum (Velvet)\n[1 tsp Demerara Syrup -- my addition]\n4 dash Peychaud's Bitters\n2 dash Aromatic Bitters (Angostura)\nStir with ice, strain into an old fashioned glass rinsed with absinthe (Pernod Absinthe), and garnish with orange oil from a twist.\nWith my enjoyment of the Apricot Sazerac two night before, I was game to try another Sazerac riff when I spotted one on my\nInstagram\nfeed. One of my friends had posted the recipe for the Tropical Sazzy by Jordan Hughes via Jordan's High Proof Preacher channel. I have previously enjoyed tropical Sazerac riffs like the\nLei'd to Rest\n,\nStigginserac\n, and\nBananarac\n, so I was game to try this one. I assume that the Jamaican pineapple rum was from Doctor Bird, and I did my best with three parts of Stiggins' Fancy to one part Smith & Cross. Once stirred and strained, the Tropical Sazzy donated an orange, anise, dark rum, and licorice bouquet to the nose. Next, a semi-sweet lightly caramel sip relaxed into pineapple, funky rum, Cognac, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsk1HHZvAt7P_gr6jEOb1I8-23gVavy2e9HAISLoqTeT9KC5MaiseNpD1rS7yZYYam6zmRY5RZ6z1KnPo_q5TIZ4vCRBk_4NBWoxrgnskTcJGgxSZ5yDzCRV9ZZndIVysydte_w4v8s38KNqEVO9IhQ-zymBMcxLPfc0HMWzyJCpEN5KEIrryDipX9q5q/s320/tropicalsazzy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsk1HHZvAt7P_gr6jEOb1I8-23gVavy2e9HAISLoqTeT9KC5MaiseNpD1rS7yZYYam6zmRY5RZ6z1KnPo_q5TIZ4vCRBk_4NBWoxrgnskTcJGgxSZ5yDzCRV9ZZndIVysydte_w4v8s38KNqEVO9IhQ-zymBMcxLPfc0HMWzyJCpEN5KEIrryDipX9q5q/s800/tropicalsazzy_ig400.jpg", "comment_count": 0 }, { "title": "jaded sensibilities", "url": "https://cocktailvirgin.blogspot.com/2025/04/jaded-sensibilities.html", "published": "2025-04-19T08:00:00.042-04:00", "updated": "2025-04-19T08:00:00.328-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": "room temperature", "glassware": "old fashioned glass", "technique": null, "attribution": { "creator": "Matt Jernigan", "source": "Henrietta Red", "year": null }, "categories": [ "*room temperature", "amaro", "bitters (orange)", "gin", "lillet", "vermouth (dry)" ], "ingredients": [ "2 1/4 oz Barrel-aged Gin (1 1/2 oz Barr Hill Tom Cat)", "3/4 oz Dolin Dry Vermouth (1/2 oz)", "3/4 oz Cocchi Americano (1/2 oz)", "3/4 oz Luxardo Bitter Bianco (1/2 oz)", "3 dash Orange Bitters (2 dash Angostura Orange)", "1 1/4 oz Water (4/5 oz)" ], "instructions": "Combine in a flask (build in an old fashioned glass and briefly stir to mix). Note: this is a room temperature cocktail.", "body_text": "2 1/4 oz Barrel-aged Gin (1 1/2 oz Barr Hill Tom Cat)\n3/4 oz Dolin Dry Vermouth (1/2 oz)\n3/4 oz Cocchi Americano (1/2 oz)\n3/4 oz Luxardo Bitter Bianco (1/2 oz)\n3 dash Orange Bitters (2 dash Angostura Orange)\n1 1/4 oz Water (4/5 oz)\nCombine in a flask (build in an old fashioned glass and briefly stir to mix). Note: this is a room temperature cocktail.\nTwo Saturdays ago, I returned to Sarah Baird's\nFlask\nbook to find the recipe that called for Luxardo Bitter Bianco that I could now make. That one was the Jaded Sensibilities by Matt Jernigan at Henrietta Red in Nashville, and I was game to give this\nWhite Negroni\nriff a whirl. I scaled down the flask-sized version to a regular three ounce build before waterization, and it welcomed the nose with pine, rosemary, and orange aromas. Next, pear and orange notes on the sip developed into pine, rosemary, bitter orange, grapefruit, and wormwood flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH00GVUkqSSa-KpX2ug_y_SxltQqvAKrURERUX_4zxOz90CzFHOr88o3ZdJuS83D7ElgexonjdmMyS8QaMlAiTlv805oLxBXFJGT9IDqPG_jvLjC83gzeVDomZMrWUNz5JIxCN-8YJV5f7lOXARuCtG4O5irSLl-HZYRlQoMxz-j07NmwBAmfEMW8Z3iiN/s320/jadedsensibilities_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH00GVUkqSSa-KpX2ug_y_SxltQqvAKrURERUX_4zxOz90CzFHOr88o3ZdJuS83D7ElgexonjdmMyS8QaMlAiTlv805oLxBXFJGT9IDqPG_jvLjC83gzeVDomZMrWUNz5JIxCN-8YJV5f7lOXARuCtG4O5irSLl-HZYRlQoMxz-j07NmwBAmfEMW8Z3iiN/s800/jadedsensibilities_ig400.jpg", "comment_count": 0 }, { "title": "mile high", "url": "https://cocktailvirgin.blogspot.com/2025/04/mile-high.html", "published": "2025-04-20T08:00:00.042-04:00", "updated": "2025-04-20T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Sundry & Vice", "year": null }, "categories": [ "absinthe", "bitters (Peychaud's)", "licor 43", "vermouth (dry)", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "1/2 oz Nocino (Russo)", "1/2 oz Licor 43", "1/2 oz Dry Vermouth (Dolin)", "2 dash Absinthe (16 drop St. George)", "2 dash Peychaud's Bitters" ], "instructions": null, "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n1/2 oz Nocino (Russo)\n1/2 oz Licor 43\n1/2 oz Dry Vermouth (Dolin)\n2 dash Absinthe (16 drop St. George)\n2 dash Peychaud's Bitters\nThere were no instructions provided, so I stirred with ice, strained into a coupe glass, and garnished with a cherry.\nTwo Sundays ago for the cocktail hour, I returned to online recipe flashcards from Sundry & Vice and spotted the Mile High as an interesting Manhattan variation. I spotted the drink on a menu photo on\nGoogleMaps\nat their Cincinnati location and in a review on\nYelp\nfor their newer Indianopolis spot. Once prepared, the Mile High took off with cherry, vanilla, walnut, and anise aromas. Next, the citrus and white grape notes on the sip excused themselves and joined Bourbon, walnut, vanilla, cherry, and anise flavors on the swallow. Overall, I was impressed at how the bright notes of Licor 43 were balanced out by the darker ones from the walnut liqueur.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-o_V8SyQ8vEQizVwpCyZBjEV1JA11iOqy_Qn0PMtdZ-HqqNwOYGNPtCU1x0uElROdU3OCr8W2AauWMlLciikBVnq15WwRqQtvjM6odDdoqLTM-NJ3fndOI2y1m9ap4I1959W-QqW6k1yu64KQtYOdiKF6D9IqPwLQA51LlYbJ9yTeUZ1lCbqATwMtiLU/s320/milehigh_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-o_V8SyQ8vEQizVwpCyZBjEV1JA11iOqy_Qn0PMtdZ-HqqNwOYGNPtCU1x0uElROdU3OCr8W2AauWMlLciikBVnq15WwRqQtvjM6odDdoqLTM-NJ3fndOI2y1m9ap4I1959W-QqW6k1yu64KQtYOdiKF6D9IqPwLQA51LlYbJ9yTeUZ1lCbqATwMtiLU/s800/milehigh_ig400.jpg", "comment_count": 0 }, { "title": "the mooch", "url": "https://cocktailvirgin.blogspot.com/2025/04/the-mooch.html", "published": "2025-04-21T08:00:00.056-04:00", "updated": "2025-04-21T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Josh Wulf", "source": "Wulf Cocktail Den", "year": 2014 }, "categories": [ "benedictine", "bitters (Angostura)", "fernet-branca", "vodka" ], "ingredients": [ "1 1/2 oz Vodka (Vesica)", "1/2 oz Fernet Branca", "1/2 oz Benedictine", "2 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into a cocktail glass.", "body_text": "1 1/2 oz Vodka (Vesica)\n1/2 oz Fernet Branca\n1/2 oz Benedictine\n2 dash Angostura Bitters\nStir with ice and strain into a cocktail glass.\nTwo Mondays ago, my\nInstagram\nfriend Tim Kirkland posted an interesting drink called The Mooch. The recipe was created by Josh Wulf of the\nWulf Cocktail Den\nblog. This was Josh's first cocktail creation back in 2014 named after his tuxedo cat, and I can relate for I currently have a black and white cat named Josey (more akin to a cow cat) who is quite the mooch too. The combination reminded me of a more bitter version of the Gypsy Queen (vodka, Benedictine, Angostura Bitters), and the vodka elongating the flavors of Fernet without a drop of proof made me think of the\nSputnik\n. Fernet and Benedictine worked together well in the 1903-1933 era\nOldfield\nand in PDT's\nMontgomery Smith\n, and I used the combination inspired from the former in the\nCampo Viejo\n. In the glass, The Mooch opened up with a menthol, herbal, and clove bouquet. Next, a caramel-driven sip was usurped by gentian, minty, menthol, herbal, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-nQv2jfZfB-L8SlmU57A5R6syUQN0jqQ9IbqJUkEvk4mTXBL2vg4L-LtO0Wi0geUnChb-msLKHIxAm0jdeS2jdpA6EJHsjLviWUHnInEFn4nBIbD1kFBQ52mO-upkYFDFM1XEdqJhPBSF2x2nIpl43rvLRR-xW7w3Ped0ohyYljg_gy3u-jtzFTEDooC/s320/mooch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-nQv2jfZfB-L8SlmU57A5R6syUQN0jqQ9IbqJUkEvk4mTXBL2vg4L-LtO0Wi0geUnChb-msLKHIxAm0jdeS2jdpA6EJHsjLviWUHnInEFn4nBIbD1kFBQ52mO-upkYFDFM1XEdqJhPBSF2x2nIpl43rvLRR-xW7w3Ped0ohyYljg_gy3u-jtzFTEDooC/s800/mooch_ig400.jpg", "comment_count": 0 }, { "title": "espresso mexicano martini", "url": "https://cocktailvirgin.blogspot.com/2025/04/espresso-mexicano-martini.html", "published": "2025-04-21T17:09:00.000-04:00", "updated": "2025-04-21T17:09:05.625-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "loyalnine" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": "Loyal Nine", "year": 2016 }, "categories": [ "#loyalnine", "*original", "averna", "bitters (mole)", "simple syrup", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "2 oz Tequila", "1 ounce Espresso (freshly pulled, slightly cooled)", "1/2 oz Averna", "1/2 oz Cinnamon Syrup", "1/4 ounce Simple Syrup (to taste)", "1 dash Bittermens Mole Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with three espresso beans in a triangle. Note: simple syrup may need to be upped due to varying amounts of acidity in the espresso.", "body_text": "2 oz Tequila\n1 ounce Espresso (freshly pulled, slightly cooled)\n1/2 oz Averna\n1/2 oz Cinnamon Syrup\n1/4 ounce Simple Syrup (to taste)\n1 dash Bittermens Mole Bitters\nShake with ice, strain into a cocktail coupe, and garnish with three espresso beans in a triangle. Note: simple syrup may need to be upped due to varying amounts of acidity in the espresso.\nYesterday, I was perusing the internet when I came across a reference on the\nCocktailParty\napp for a drink that I used to make at Loyal Nine in Cambridge circa 2016-17 that ended up in an article and recipe card in\nPunch\n. The article entitled\n\"The Espresso Martini Is Back\"\npublished in January 2018 mentioned a variety of riffs on Dick Bradsell's creation including my tequila-based one that they featured in this\nrecipe post\n. In regards to \"proof that not all Vodka Espressos are made with vodka,\" I commented, \"If a ticket came in for an Espresso Martini at my last restaurant, I would find the guest and ask them if a Mexican-inspired one with tequila and cinnamon was alright instead of a classic vodka one. This generally got not only a nod of approval, but the ticket frequently jumped from one to two or three drinks.\" The picture above is not from that article (and I never took a photo of the drink) but from a 2015\nEater Boston\narticle taken by Rachel Blumenthal at Loyal Nine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVkFz0Jq770xmpn__tEza7irCiVplND90JgCWS7hOzWToannNNvzPTXw1sIKpajK3wbzwZu2beju2eW8sXHFmbx8h2Kg7QqWKfFsGIh8ZDXiIJqSeQ7PIfi9X0lWKweYmoiJ2wF0OI_remI7u656pqurcuI18Ca0gY45QnX922jb73nNG83aeekIV4zF4/s320/fred_loyalnine_2016.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVkFz0Jq770xmpn__tEza7irCiVplND90JgCWS7hOzWToannNNvzPTXw1sIKpajK3wbzwZu2beju2eW8sXHFmbx8h2Kg7QqWKfFsGIh8ZDXiIJqSeQ7PIfi9X0lWKweYmoiJ2wF0OI_remI7u656pqurcuI18Ca0gY45QnX922jb73nNG83aeekIV4zF4/s800/fred_loyalnine_2016.jpg", "comment_count": 0 }, { "title": "royal port", "url": "https://cocktailvirgin.blogspot.com/2025/04/royal-port.html", "published": "2025-04-22T08:00:00.054-04:00", "updated": "2025-04-22T08:00:00.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Joshua White", "source": "Death & Co. DC", "year": 2024 }, "categories": [ "bitters (Angostura)", "bitters (aromatic)", "cachaça", "chartreuse (yellow)", "creme de banane", "rum", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "3/4 oz Hampden Estate 8 Year Jamaican Rum (Monymusk Gold)", "3/4 oz Novo Fogo Silver Cachaça (Novo Fogo Bar Strength)", "1/2 oz Dolin Dry Vermouth", "1/2 oz Dolin Blanc Vermouth", "1/4 oz Yellow Chartreuse", "1 tsp Giffard Crème de Banane (Tempus Fugit)", "2 dash Angostura Bitters", "1 dash Dale DeGroff Pimento Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with lemon twist coin.", "body_text": "3/4 oz Hampden Estate 8 Year Jamaican Rum (Monymusk Gold)\n3/4 oz Novo Fogo Silver Cachaça (Novo Fogo Bar Strength)\n1/2 oz Dolin Dry Vermouth\n1/2 oz Dolin Blanc Vermouth\n1/4 oz Yellow Chartreuse\n1 tsp Giffard Crème de Banane (Tempus Fugit)\n2 dash Angostura Bitters\n1 dash Dale DeGroff Pimento Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with lemon twist coin.\nTwo Tuesdays ago, I returned to the Death & Co. market site and found the Royal Port by Joshua White at Death & Co. DC in 2024. He was inspired to create this riff on the Vieux Carré by the legendary pirate haven of Port Royal in Jamaica that also inspired this\nPort Royal\nand that\none\n. The split spirit base caught my eye for the Jamaican rum-cachaça duo was one that I enjoyed in the\nJah Rule\nand one that I had recently used in the\nOverpowered by Funk\n. In the glass, the Royal Port opened up with lemon, caramel, tropical, and funky aromas. Next, caramel and white grape notes on the sip sailed into funky rum, pineapple, banana, and allspice flavors on the swallow", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFx1MvdGCDk8M1qxlMi5SdQdKwsAjn2q-TdpqgoTaDXvikf7ZmpmRw8gDGXPYsEZPXGQ-a3c8chpQWkotkNuK-d4VQii_0Gm-OWdQ_LLfNSjpkJUXsOwC2UnTmjs7qs6Pyp-yy9K-pgIkn6R5edmv53d6-T17M3oSadG2k6d4vkq-bZOBNT7RIvloHcmC/s320/royalport_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFx1MvdGCDk8M1qxlMi5SdQdKwsAjn2q-TdpqgoTaDXvikf7ZmpmRw8gDGXPYsEZPXGQ-a3c8chpQWkotkNuK-d4VQii_0Gm-OWdQ_LLfNSjpkJUXsOwC2UnTmjs7qs6Pyp-yy9K-pgIkn6R5edmv53d6-T17M3oSadG2k6d4vkq-bZOBNT7RIvloHcmC/s800/royalport_ig400.jpg", "comment_count": 0 }, { "title": "juan jose cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/04/juan-jose-cocktail.html", "published": "2025-04-23T08:00:00.045-04:00", "updated": "2025-04-23T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "bitters (Angostura)", "creme de peche", "gin", "rum", "vermouth (dry)" ], "ingredients": [ "50% Dry Gin (1 1/4 oz Beefeater)", "30% Dry Vermouth (3/4 oz Dolin)", "10% Jamaican Rum (1/4 oz Smith & Cross)", "10% Crème de Peche (1/4 oz Mathilde)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "50% Dry Gin (1 1/4 oz Beefeater)\n30% Dry Vermouth (3/4 oz Dolin)\n10% Jamaican Rum (1/4 oz Smith & Cross)\n10% Crème de Peche (1/4 oz Mathilde)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Wednesdays ago, I opened up my translated reprint of the\n1000 Misture\nbook from 1936 and decided to make the Juan José Cocktail. This Martini riff reminded me of another in that same book, namely the\nPortorico\nwhich is also accented with Jamaican rum, fruit liqueur, and aromatic bitters. Moreover, the combination of Jamaican rum and peach liqueur worked well in the\nWestward\n, so I was curious to try this one. In the glass, the Juan José proffered a cherry, peach, and pineapple aroma to the nose. Next, caramel and orchard fruit notes on the sip gave way to pine, peach, rum funk, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-C8hn5Ikw6mNgNZzDzEpR1cd-KCGYIJn21hwUQhjglXEEf56Yxn4w4baDyYWA6Her4cEwGb7_7vecRy_McmJ_cl65bdvezWXkCmJJ03jJAtgfu3dJewd8Qd27T29XXY-6_0qEeQRZmPHu1DgiaTJs94UXdL9WeS7yJ7gGd9IY5DM_qrvvbGVTzlOCA1sw/s320/juanjose_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-C8hn5Ikw6mNgNZzDzEpR1cd-KCGYIJn21hwUQhjglXEEf56Yxn4w4baDyYWA6Her4cEwGb7_7vecRy_McmJ_cl65bdvezWXkCmJJ03jJAtgfu3dJewd8Qd27T29XXY-6_0qEeQRZmPHu1DgiaTJs94UXdL9WeS7yJ7gGd9IY5DM_qrvvbGVTzlOCA1sw/s800/juanjose_ig400.jpg", "comment_count": 0 }, { "title": "mohu", "url": "https://cocktailvirgin.blogspot.com/2025/04/mohu.html", "published": "2025-04-24T08:00:00.058-04:00", "updated": "2025-04-28T09:54:38.825-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Poodle Room", "year": 2024 }, "categories": [ "amaro", "benedictine", "bitters (Angostura)", "bitters (mole)", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Johnnie Walker Black Scotch (Famous Grouse Smoky Black)", "1 oz Bulleit Bourbon (Old Grand-Dad Bonded)", "1/2 oz Amaro Ciociaro", "1/2 oz Benedictine", "1 dash Scrappy's Chocolate Bitters (Bittermens)", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "1 oz Johnnie Walker Black Scotch (Famous Grouse Smoky Black)\n1 oz Bulleit Bourbon (Old Grand-Dad Bonded)\n1/2 oz Amaro Ciociaro\n1/2 oz Benedictine\n1 dash Scrappy's Chocolate Bitters (Bittermens)\n1 dash Angostura Bitters\nNo instructions were provided, so I stirred with ice and strained into a cocktail coupe. An orange twist or cherry would not be out of place as a garnish.\nTwo Thursdays ago, I uncovered a set of online recipe flashcards for the Poodle Room, a private members-only club in Las Vegas. A\nNew Yorker\narticle about the club opening mentioned that the cocktails were named after poodles that won the Westminster Kennel Club Dog Show. The recipe that lured me in was the Mohu, and I was able to discover the drink was named after a 6 year old toy poodle from Japan that won in 2024. Previously, the only poodle-themed drink that I can think of was the\nPink Poodle\nat Toro.\nGiven that Ciociaro is often utilizes as an Amer Picon substitute, I was drawn in for the Mohu cocktail was akin to a Bourbon-Scotch version of Deep Ellum's rye-based\nCreole variation\n. In the glass, the Mohu offered up a hint of smoke, caramel, and dark orange aromas. Next, a caramel-driven sip gave chase to Bourbon, smoky Scotch, herbal, caramel, dark orange, chocolate, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZNcDEz9MBgNn7FtpY3P-a_cX8vho_fbOpTRx_MXpTA579ny3XOsj8BHvEFV_ZJTH-3JkPiWZ-KUIPKKBwiqec2TEiKXyDxPuvyvoW9vNS6SP3yNWsmecJK20TulppQ5qN8adhENdEOnbWQskTNHAOceiL7bjm4noUjnL9j3HXQ1VrR4FdCw3KpGIsWcZ/s320/mohu_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu-lQZHj0rxE1AEbw93IfpmULnREe5L0NSkbJhamIY4RrWikSIr3dv6W9bfkAdZIEHlxgDngaxQa_51ELf3wFXNzNenBG1kL_zV3jGwMTB6ywIvY93DQr8XZU-b5-56IcAWO_DIoh3h6byiMY5iwo6GtkSbXzMSeRQRvYbi9CoriXB2TWYwRT3srvvOeZG/s320/mohu_thepoodle.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZNcDEz9MBgNn7FtpY3P-a_cX8vho_fbOpTRx_MXpTA579ny3XOsj8BHvEFV_ZJTH-3JkPiWZ-KUIPKKBwiqec2TEiKXyDxPuvyvoW9vNS6SP3yNWsmecJK20TulppQ5qN8adhENdEOnbWQskTNHAOceiL7bjm4noUjnL9j3HXQ1VrR4FdCw3KpGIsWcZ/s800/mohu_ig400.jpg", "comment_count": 0 }, { "title": "smooth operator", "url": "https://cocktailvirgin.blogspot.com/2025/04/smooth-operator.html", "published": "2025-04-25T08:00:00.039-04:00", "updated": "2025-04-25T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Cork & Cow", "year": 2021 }, "categories": [ "amaro", "apricot liqueur", "benedictine", "bitters (Angostura)", "bitters (other)", "brandy", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Armagnac Marie Duffau (Marie Duffau Napoleon)", "3/4 oz Giffard Apricot Liqueur (Rothman & Winter)", "1/2 oz Zucca (Amaro Sfumato)", "1/4 oz Benedictine", "1/2 oz Wild Turkey 101 Rye (Rittenhouse)", "2 dash Spiced Cherry Bitters (King Floyd's Cherry Cacao)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Armagnac Marie Duffau (Marie Duffau Napoleon)\n3/4 oz Giffard Apricot Liqueur (Rothman & Winter)\n1/2 oz Zucca (Amaro Sfumato)\n1/4 oz Benedictine\n1/2 oz Wild Turkey 101 Rye (Rittenhouse)\n2 dash Spiced Cherry Bitters (King Floyd's Cherry Cacao)\n2 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Fridays ago, I found a set of online recipe flashcards from Cork & Cow in Franklin, Tennessee, which is a bar that I first learned of through their\nTo Rome With Love\n. Here, I selected the Smooth Operator circa 2021 that was different from the\nSmooth Operator\nthat I had already tried. While I have had a few cocktails with the Benedictine-apricot duo, I have only had one with rabarbaro-apricot which was the\nLong Eclipse\nbut with only a minor accent of apricot. Once prepared, this Smooth Operator brought forth an orange, apricot, herbal, and roast bouquet to the nose. Next, apricot notes on the sip opened up into brandy, bitter herbal, char-smoky, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddzDeqTXdRvoI2c-rvoE2FknW1erC_E5P7V5FymD-1uXUuFIxhD-8y8WeBweCDvkt4rEUHzBORNU2C6XqLz1iLZVQwgQV4RwVMG0GmLdtqhJi0SmI1WInNirXRIsNQ4051HaxO-IpSNh1M4G1ALG-M84V9y_Z6ZCrggp3ctwTeMaFyZZyPrFtIdt7__Nd/s320/smoothoperator2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddzDeqTXdRvoI2c-rvoE2FknW1erC_E5P7V5FymD-1uXUuFIxhD-8y8WeBweCDvkt4rEUHzBORNU2C6XqLz1iLZVQwgQV4RwVMG0GmLdtqhJi0SmI1WInNirXRIsNQ4051HaxO-IpSNh1M4G1ALG-M84V9y_Z6ZCrggp3ctwTeMaFyZZyPrFtIdt7__Nd/s800/smoothoperator2_ig400.jpg", "comment_count": 0 }, { "title": "mountebank", "url": "https://cocktailvirgin.blogspot.com/2025/04/mountebank.html", "published": "2025-04-26T08:00:00.054-04:00", "updated": "2025-04-26T10:22:02.612-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "apricot liqueur", "calvados", "scotch" ], "ingredients": [ "1 1/2 oz Scotch (Famous Grouse Smoky Black)", "1/2 oz Apple Brandy (Morin Calvados Selection)", "1/2 oz Amaro Sfumato", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 dash Absinthe (6 drop St. George)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Scotch (Famous Grouse Smoky Black)\n1/2 oz Apple Brandy (Morin Calvados Selection)\n1/2 oz Amaro Sfumato\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 dash Absinthe (6 drop St. George)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I was inspired by the apricot-Sfumato combination in the previous night's\nSmooth Operator\n. I swapped the Armagnac-rye duo for Scotch-apple brandy, dropped the Benedictine, and exchanged the two bitters for absinthe. Originally, I tried Peychaud's Bitters here since they generally work well with Scotch, apple brandy, and apricot, but the balance was just too dark especially with the Sfumato, so I replaced it with the brightening action of absinthe. For a name, I kept the Smooth Operator in mind and dubbed this the Mountebank which dictionaries define as \"a person who deceives others, especially in order to trick them out of their money; a charlatan\" and \"a person who sells quack medicines from a platform.\"\nOnce prepared, the Mountebank gave forth a roast, orange, apricot, and anise aroma. Next, roast and apple notes on the sip sold off Scotch, apple, bitter apricot, smoky roast, char, and anise flavors on the swallow. Overall, I wished that I had reached for a more flavorful Scotch here like Cutty Sark Prohibition or mixed in a little high impact Islay single malt for some of the blended whisky, but Andrea and a few folks who tried it on\nInstagram\nenjoyed it as written.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytAEkQZkC5F6gfEmGHlNuOcIacGKprZPf78YiheX9nY-tdexwBCuJgL5ZGYKmD1bMQ9f-rcTXGu6Sah1AP4LSY7dOvkODmjefEkUk7xhMhqwmiOfrua2dTrJ2WGnB2nAcuvnXksZbW_B5pJ2k-ZTXFgQKH6y4GJ0wzwmDWFfvXZWdwWyW2G8ZdOfTBb0e/s320/mounteblank_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytAEkQZkC5F6gfEmGHlNuOcIacGKprZPf78YiheX9nY-tdexwBCuJgL5ZGYKmD1bMQ9f-rcTXGu6Sah1AP4LSY7dOvkODmjefEkUk7xhMhqwmiOfrua2dTrJ2WGnB2nAcuvnXksZbW_B5pJ2k-ZTXFgQKH6y4GJ0wzwmDWFfvXZWdwWyW2G8ZdOfTBb0e/s800/mounteblank_ig400.jpg", "comment_count": 0 }, { "title": "tobacco road", "url": "https://cocktailvirgin.blogspot.com/2025/04/tobacco-road.html", "published": "2025-04-27T08:00:00.034-04:00", "updated": "2025-04-27T08:00:00.322-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "1 Tippling Place", "year": null }, "categories": [ "bitters (Angostura)", "honey liqueur", "scotch", "vermouth (dry)" ], "ingredients": [ "2 oz Scotch (Famous Grouse Smoky Black)", "1/2 oz Barenjager Honey Liqueur", "1/2 oz Dry Vermouth (Dolin)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with spritzes of Laphroaig Scotch (6 drop floated).", "body_text": "2 oz Scotch (Famous Grouse Smoky Black)\n1/2 oz Barenjager Honey Liqueur\n1/2 oz Dry Vermouth (Dolin)\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with spritzes of Laphroaig Scotch (6 drop floated).\nTwo Sundays ago, I returned to the online recipe flashcards for 1 Tippling Place in Philadelphia, and I opted for the Tobacco Road. Overall, the Tobacco Road reminded me of the\nBottom Line\nthat paired Scotch and honey liqueur but with Manzanilla sherry instead of dry vermouth here. Once in the glass, the drink showcased a peat smoke bouquet from the floated Laphroaig. Next, a honey and white grape mix on the sip flowed into Scotch, honey, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyscmfGK4jGRLvUWsLMrWfH-JDyXnwi2yuVfwdeDkEYuZeOkKe-oOWX_XJe96MfgBAAhFKbSQuUId6voAwRZFQT_NwnmbTIQMfenCU2pBKgc_OM5s64nvMAUB_8hATtuWVrvRhGvmF6DRQ3qPWLoysvlJpzxKiHIh7ZmFlS_8-X94fiRPWEiAxQPm-RRj/s320/tobaccoroad_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyscmfGK4jGRLvUWsLMrWfH-JDyXnwi2yuVfwdeDkEYuZeOkKe-oOWX_XJe96MfgBAAhFKbSQuUId6voAwRZFQT_NwnmbTIQMfenCU2pBKgc_OM5s64nvMAUB_8hATtuWVrvRhGvmF6DRQ3qPWLoysvlJpzxKiHIh7ZmFlS_8-X94fiRPWEiAxQPm-RRj/s800/tobaccoroad_ig400.jpg", "comment_count": 0 }, { "title": "xingu cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/04/xingu-cocktail.html", "published": "2025-04-28T08:00:00.037-04:00", "updated": "2025-04-28T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "absinthe", "batavia arrack", "lemon juice", "maraschino" ], "ingredients": [ "70% Arrack (2 oz Batavia Arrack von Oosten)", "10% Maraschino (1/2 oz Luxardo)", "10% Lemon Juice (1/2 oz)", "10% Absinthe (1/8 oz St. George)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.", "body_text": "70% Arrack (2 oz Batavia Arrack von Oosten)\n10% Maraschino (1/2 oz Luxardo)\n10% Lemon Juice (1/2 oz)\n10% Absinthe (1/8 oz St. George)\nShake with ice, strain into a cocktail glass, and garnish with a lemon twist.\nTwo Mondays ago, I revisited my reprint of the 1936 book\n1000 Misture\nand landed on the Xingu Cocktail which reminded me of the Xingu black lager from Brazil that I first tried in the mid-90s. The combination made me think of the egg white\nArrack Sour\nwhich has Peychaud's Bitters for the anise note instead of absinthe. In the glass, the Xingu opened up with lemon, anise, and funky Batavia Arrack melding into nutty cherry on the nose. Next, lemon and cherry notes on the sip flowed into earthy, nutty, cherry, funk, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJJSv4ZbVMU5dU2R1qmKbDTlJrKDs7M_fBg6Dh5fgUC_F59tHLG8nOBWn0gKJNSlpniipt0fW1S3NJmRzF4ex1UfXviQNDjHMQfcN4rn2ITIF90tEDlkxFV51_yFUXk7d4o_txoqAK_Nyk7-AWHGCGC2nmGyPCTc1c71DE-Tyzs_czYPJzY9Z5sPyb6c-/s320/xingu_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJJSv4ZbVMU5dU2R1qmKbDTlJrKDs7M_fBg6Dh5fgUC_F59tHLG8nOBWn0gKJNSlpniipt0fW1S3NJmRzF4ex1UfXviQNDjHMQfcN4rn2ITIF90tEDlkxFV51_yFUXk7d4o_txoqAK_Nyk7-AWHGCGC2nmGyPCTc1c71DE-Tyzs_czYPJzY9Z5sPyb6c-/s800/xingu_ig400.jpg", "comment_count": 0 }, { "title": "heavy artillery", "url": "https://cocktailvirgin.blogspot.com/2025/04/heavy-artillery.html", "published": "2025-04-29T08:00:00.051-04:00", "updated": "2025-04-29T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Darren Crawford", "source": "Bourbon & Branch", "year": 2015 }, "categories": [ "bitters (aged)", "chartreuse (green)", "rum", "simple syrup (cinnamon)", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz James E. Pepper Rye (Rittenhouse)", "1/2 oz Smith & Cross Jamaican Rum", "1/2 oz Green Chartreuse", "1/2 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)", "1/4 oz Brown Sugar Cinnamon Syrup (1/8 oz Cinnamon Syrup + 1/8 oz Brown Sugar + 1/8 oz Water)", "1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz James E. Pepper Rye (Rittenhouse)\n1/2 oz Smith & Cross Jamaican Rum\n1/2 oz Green Chartreuse\n1/2 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)\n1/4 oz Brown Sugar Cinnamon Syrup (1/8 oz Cinnamon Syrup + 1/8 oz Brown Sugar + 1/8 oz Water)\n1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Tuesdays prior, I returned to the online recipe flashcards for Bourbon & Branch in San Francisco and selected the Heavy Artillery. The recipe was confirmed by a 2015\nSFist\narticle on Old Fashioned variations, and the bar's\nInstagram\nattributed the drink to bartender alum Darren Crawford. The\nInstagram\npost declared, \"A high octane cocktail that will get you ready for battle. The rye, rum, and Chartreuse are all over 100 proof. Locked and loaded, are you ready to take on the world?\" This rye-Jamaican rum\nTipperary\nor perhaps\nBijou\nin Old Fashioned format began with an orange, herbaceous, and rum funk bouquet. Next, grape and caramel notes on the sip were beseiged by rye, funky rum, cinnamon, and herbaceous flavors on the swallow. Overall, the other ingredients did a surprising job toning down the Chartreuse in this combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KbuWS3GK3OldzVUHYfzzRwBAWRf5Lwf2-hdq667uJbKeWYmWT4y091ZMqtVGz_6iPb8bAULrcJnwz0mZ0IyagTxDnCSJ09F4mCJvP8_z6hbdmd96un8n3gUfbbQuzc7uLRu4GqQr1BNpHa3O_5qhvfX045LQ5IkGPRvE31DOQPodlR7SgtZyjWLqwRVn/s320/heavyartillery_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KbuWS3GK3OldzVUHYfzzRwBAWRf5Lwf2-hdq667uJbKeWYmWT4y091ZMqtVGz_6iPb8bAULrcJnwz0mZ0IyagTxDnCSJ09F4mCJvP8_z6hbdmd96un8n3gUfbbQuzc7uLRu4GqQr1BNpHa3O_5qhvfX045LQ5IkGPRvE31DOQPodlR7SgtZyjWLqwRVn/s800/heavyartillery_ig400.jpg", "comment_count": 0 }, { "title": "spaghetti western", "url": "https://cocktailvirgin.blogspot.com/2025/04/spaghetti-western.html", "published": "2025-04-30T08:00:00.030-04:00", "updated": "2025-04-30T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Urban Grub", "year": null }, "categories": [ "amaro", "bitters (other)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Davidson Reserve Single Barrel Bourbon (Old Grand-Dad Bonded)", "1/2 oz Amaro Braulio", "1/2 oz Amaro Montenegro", "2 dash Bittermens Buckspice Ginger Bitters (King Floyd's Scorched Pear & Ginger)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "2 oz Davidson Reserve Single Barrel Bourbon (Old Grand-Dad Bonded)\n1/2 oz Amaro Braulio\n1/2 oz Amaro Montenegro\n2 dash Bittermens Buckspice Ginger Bitters (King Floyd's Scorched Pear & Ginger)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Wednesdays ago, I was perusing online recipe flashcards and landed upon the Spaghetti Western at Urban Grub in Nashville. This one was different from Death & Co.'s\nSpaghetti Western\nand La Pentola's\nSpaghetti Western #2\nand had the curious combination of Braulio and Montenegro. In the glass, this Spaghetti Western opened up with clementine, caramel, and pine aromas. Next, the caramel from the amari continued on into the sip where it was chased by Bourbon, pine, ginger, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHDUFfU7FiegaoK5NzdYl1TEX8qlM3WCRRLuENR-LL5gk7SALHCqSC03cMUM5avTKsjQMkoY8fn3XQyeq8YNqqQl6bVixJDQikzXyGKoKBVy07iTH5N0uEdGHfD5XjyQL7xq2iiW0kZeoIDJtZrxZnd-4Wqq3I322OeyuIa08KLOvxxUqGfSu0Bt6noai/s320/spaghettiwestern_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHDUFfU7FiegaoK5NzdYl1TEX8qlM3WCRRLuENR-LL5gk7SALHCqSC03cMUM5avTKsjQMkoY8fn3XQyeq8YNqqQl6bVixJDQikzXyGKoKBVy07iTH5N0uEdGHfD5XjyQL7xq2iiW0kZeoIDJtZrxZnd-4Wqq3I322OeyuIa08KLOvxxUqGfSu0Bt6noai/s800/spaghettiwestern_ig400.jpg", "comment_count": 0 }, { "title": "the goodwill", "url": "https://cocktailvirgin.blogspot.com/2025/05/the-goodwill.html", "published": "2025-05-01T08:00:00.043-04:00", "updated": "2025-05-01T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "The Bygone", "year": 2022 }, "categories": [ "creme de banane", "drambuie", "lemon juice", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Sagamore Rye (Old Overholt 86°)", "1/2 oz Drambuie", "1/2 oz Tempus Fugit Crème de Banane", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Sagamore Rye (Old Overholt 86°)\n1/2 oz Drambuie\n1/2 oz Tempus Fugit Crème de Banane\n3/4 oz Lemon Juice\nShake with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Thursdays ago, I uncovered an online recipe flashcard collection from The Bygone in Baltimore. There, I was lured in by The Goodwill that appeared on the bar's\nFacebook\npage in March 2022. At first I recalled having Drambuie and banana liqueur in the\nOmertà Cocktail\n, but I later realized that I had this same combination of Drambuie, banana liqueur, and lemon with Canadian whisky instead of American rye in the\nRegency\nfrom the 1937\nCafé Royal Cocktail Book\n. In the glass, The Goodwill gave forth an orange, honey, caramel, and whiskey bouquet to the nose. Next, lemon, honey, and caramel notes on the sip shifted to rye, honey, Scotch, and caramelized banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvc0JWlgpt6i9X5USP_x3YYxYbjiXqI4v0_A7e6eEF_WozdLuiG5kvCPjyP3TZpuxxPjK7Zh_W14vqIJJg5oR257Tc_PVa_QdKrA0FnugyU86pZJRSQfPhRv7lWGJ79qsjatGwM6CD2pySLG_xlbrSWdDx1-qkajgFKfSORlPen2BH6z2LJRl3h8KNuT1/s320/goodwill_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvc0JWlgpt6i9X5USP_x3YYxYbjiXqI4v0_A7e6eEF_WozdLuiG5kvCPjyP3TZpuxxPjK7Zh_W14vqIJJg5oR257Tc_PVa_QdKrA0FnugyU86pZJRSQfPhRv7lWGJ79qsjatGwM6CD2pySLG_xlbrSWdDx1-qkajgFKfSORlPen2BH6z2LJRl3h8KNuT1/s800/goodwill_ig400.jpg", "comment_count": 0 }, { "title": "oropa cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/05/oropa-cocktail.html", "published": "2025-05-02T08:00:00.040-04:00", "updated": "2025-05-02T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "cognac", "honey", "lemon juice", "rum" ], "ingredients": [ "60% Aged Cognac (1 3/4 oz Courvoisier VS)", "20% Jamaican Rum (1/2 oz Monymusk Gold + 1/4 oz Smith & Cross)", "10% Honey (1/2 oz Honey Syrup)", "10% Lemon Juice (1/2 oz)" ], "instructions": "Shake with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "60% Aged Cognac (1 3/4 oz Courvoisier VS)\n20% Jamaican Rum (1/2 oz Monymusk Gold + 1/4 oz Smith & Cross)\n10% Honey (1/2 oz Honey Syrup)\n10% Lemon Juice (1/2 oz)\nShake with ice, strain into a cocktail glass, and garnish with a cherry.\nTwo Fridays ago, I reached for my translated reprint of the 1936 Italian book\n1000 Misture\n, and I spotted the Oropa Cocktail that might have been named after the municipality in Piedmont. Overall, the recipe appeared like a mashup of three parts\nLouisiana Purchase\n(Milk & Honey's Cognac riff on a Bee's Knees) to one part\nHoney Bee\nfrom David Embury's\nThe Fine Art of Mixing Drinks\n. In the glass, the Oropa Cocktail began with lemon, honey, and rum funk aromas. Next, lemon and honey on the sip gave way to Cognac, rum, honey, and funk flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuTSgJjO9oLQve41ikJc07aFHs0KMrbxZC4-x_LvS3A_N3edsyalaYG0LRrJqThyphenhyphen-oICFmcRr215H3XUeB_Oz0jilRJay5-Pt46fmqyYymBlvMntmjHRwM_X3za5smhRGoPHyiSf4toC5P8bXmOcL9S_7X_HVrtzB5ago93yYxdAz-RzRPjhvXRvD_JGq/s320/oropa_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuTSgJjO9oLQve41ikJc07aFHs0KMrbxZC4-x_LvS3A_N3edsyalaYG0LRrJqThyphenhyphen-oICFmcRr215H3XUeB_Oz0jilRJay5-Pt46fmqyYymBlvMntmjHRwM_X3za5smhRGoPHyiSf4toC5P8bXmOcL9S_7X_HVrtzB5ago93yYxdAz-RzRPjhvXRvD_JGq/s800/oropa_ig400.jpg", "comment_count": 0 }, { "title": "trash & vaudeville", "url": "https://cocktailvirgin.blogspot.com/2025/05/trash-vaudeville.html", "published": "2025-05-03T08:00:00.030-04:00", "updated": "2025-05-03T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "benedictine", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Benedictine", "1/2 oz Amaro Montenegro" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Benedictine\n1/2 oz Amaro Montenegro\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nAfter posting my\nOaxacan Lady\non\nReddit\nduring the day and making it for a guest later that night at the C-Side Bar, I decided to riff on the Montenegro-Benedictine combination when I got home from work. I crossed a Frisco (rye-Benedictine) with an M&M (mezcal-Montenegro) and named it after a store on St. Mark's Street in Manhattan that I was reminded of in the book\nSt. Mark's is Dead\n. I used to buy clothes there in the 1990s back when the edgiest clothes in Boston could only be found at Allston Beat and a few other select places. I previously had mashed up the Frisco with the Alaska for the\nCall of the Wild\nwhich worked well, so I went ahead with the idea. I originally made this as equal parts rye & mezcal, but I think the 3:1 works better. In the glass, the Trash & Vaudeville came forth with orange, caramel, vegetal, and smoke aromas. Next, caramel and clementine notes on the sip were transformed into rye, smoky mezcal, vegetal, orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSDtKQNQLj8jHebCtcQpk-xKOtCPIK1pi6ybryKXnN9z303DzKI0e_bjRKqxMoEo6o-rd_qH-GCeEdnJvYpz7FmWL4qztx10J2JOFMjcezu6AlNBRFTEcROViV_TcfPEtCtjoJmlBNLt_6xoDIMIrTGJVe91ysU3B5gTTdGDAd4FfC5sthQY_VGGs6N64/s320/trashvaudeville.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSDtKQNQLj8jHebCtcQpk-xKOtCPIK1pi6ybryKXnN9z303DzKI0e_bjRKqxMoEo6o-rd_qH-GCeEdnJvYpz7FmWL4qztx10J2JOFMjcezu6AlNBRFTEcROViV_TcfPEtCtjoJmlBNLt_6xoDIMIrTGJVe91ysU3B5gTTdGDAd4FfC5sthQY_VGGs6N64/s800/trashvaudeville.jpg", "comment_count": 0 }, { "title": "seaport", "url": "https://cocktailvirgin.blogspot.com/2025/05/seaport.html", "published": "2025-05-04T08:00:00.032-04:00", "updated": "2025-05-04T08:00:00.151-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2018 }, "categories": [ "bitters (orange)", "chartreuse (green)", "lemon juice", "mezcal", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Green Chartreuse", "1 oz Pineapple Juice", "1/2 oz Lemon Juice", "1 bsp Cane Syrup (1/8 oz Sirop JM)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Green Chartreuse\n1 oz Pineapple Juice\n1/2 oz Lemon Juice\n1 bsp Cane Syrup (1/8 oz Sirop JM)\nOrange Bitters (2 dash Angostura Orange)\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, I searched the\nBartender's Choice\nfor pineapple juice recipes that I had skipped over previously. There, I latched onto the Seaport by Brandon Bramhall at the Nashville branch of Attaboy in 2018 as an agave riff on the Downtown (gin, Yellow Chartreuse, pineapple, lemon). Once prepared, the Seaport gave forth a smoky, vegetal, pineapple, and herbaceous bouquet to the nose. Next, a lemon and pineapple sip drifted into smoky, herbal, vegetal, and tart pineapple flavors on the swallow. If I were to riff on this, I would swap out the cane syrup for something more flavorful such as a 1/4 oz of cinnamon syrup with Death & Co.'s\nGilda\nin mind.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWM0GPUdV1xIN6jG8xtseAA6Q0_LPf0atCQUCGBiF9s6c7k7aiaCQYixwo8_Ypo9KVslue53GWHO79YkpAS87__n4QMOUdViTl7SMAmlvyIhU9sO2V4VuNf0uHeTa23GW9BAgBtNnq_cLzuSmVlj5EUu1HN1GRhaTnk-SP2s_xNeNZBa9BhCGp0vsMiHlS/s320/seaport_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWM0GPUdV1xIN6jG8xtseAA6Q0_LPf0atCQUCGBiF9s6c7k7aiaCQYixwo8_Ypo9KVslue53GWHO79YkpAS87__n4QMOUdViTl7SMAmlvyIhU9sO2V4VuNf0uHeTa23GW9BAgBtNnq_cLzuSmVlj5EUu1HN1GRhaTnk-SP2s_xNeNZBa9BhCGp0vsMiHlS/s800/seaport_ig400.jpg", "comment_count": 0 }, { "title": "between the cheats", "url": "https://cocktailvirgin.blogspot.com/2025/05/between-cheats.html", "published": "2025-05-05T08:00:00.050-04:00", "updated": "2025-05-05T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Brick & Mortar", "year": 2017 }, "categories": [ "creme de banane", "lime juice", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Planteray 5 Year Barbados Rum (Doorly's 12 Year)", "3/4 oz Banana Liqueur (Tempus Fugit)", "1/2 oz Cinnamon Demerara Syrup", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice (3/4 oz)" ], "instructions": "Shake with ice, strain into a Collins glass, fill with crushed ice, and garnish with an orange rose (orange twist).", "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Planteray 5 Year Barbados Rum (Doorly's 12 Year)\n3/4 oz Banana Liqueur (Tempus Fugit)\n1/2 oz Cinnamon Demerara Syrup\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice (3/4 oz)\nShake with ice, strain into a Collins glass, fill with crushed ice, and garnish with an orange rose (orange twist).\nWith pineapple juice in hand, I searched through my to-make recipe list on Sunday night and spotted the Between the Cheats from the now closed Brick & Mortar in Cambridge, MA, via their\nToastTab\nsite. I was able to find it on a\nYelp\nmenu photo in January 2017. While it is most likely named after an Amy Winehouse song, I recall that it was once Between the Cheeks and that was supported by a\nYelp\nmenu photo as well (I remember ordering something else due to that name). Both names reminded me of the classic\nBetween the Sheets\nalthough rum and a citrus juice are the only overlaps between the two recipes. Once prepared, the Between the Cheats proffered an orange, caramel, banana, and cinnamon aroma to the nose. Next, pineapple, lime, and caramel notes on the sip flipped into funky rum, caramelized banana, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluvywN7M0-fGTW1BpTDeyf5ivDhBSA9UoWjlZ82LW9rE1TVCb35k5Yz8Dbm230K7MJyfGRQIQc_hXAmUhiIFMlJtsQD-v_HhwuOT9FP9vswYJePYt-HVrDTt7XiSv4jQbqO5h_b1sI12w2fWJBySw8Pq3WHG4c9oaPzXcUI2DUux7afE3bUmzVMe5hYrp/s320/betweenthecheats_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluvywN7M0-fGTW1BpTDeyf5ivDhBSA9UoWjlZ82LW9rE1TVCb35k5Yz8Dbm230K7MJyfGRQIQc_hXAmUhiIFMlJtsQD-v_HhwuOT9FP9vswYJePYt-HVrDTt7XiSv4jQbqO5h_b1sI12w2fWJBySw8Pq3WHG4c9oaPzXcUI2DUux7afE3bUmzVMe5hYrp/s800/betweenthecheats_ig400.jpg", "comment_count": 0 }, { "title": "pineapple expressions", "url": "https://cocktailvirgin.blogspot.com/2025/05/pineapple-expressions.html", "published": "2025-05-06T08:00:00.047-04:00", "updated": "2025-05-06T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Eric Johnson", "source": "Juniper & Ivy", "year": null }, "categories": [ "creme de banane", "lime juice", "pineapple juice", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 1/2 oz Altos Blanco Tequila (Arette)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Crème de Banane (Tempus Fugit)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Altos Blanco Tequila (Arette)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Crème de Banane (Tempus Fugit)\nShake with ice and strain into a coupe glass.\nTwo Tuesdays ago, I decided to make a recipe that I found in a set of online recipe flashcards for Juniper & Ivy in San Diego. The drink was the Pineapple Expressions by bartender Eric Johnson, and I located an article where Eric explained, \"I wanted to make a tiki-style cocktail using tequila, and Pineapple Express was already taken by a bunch of stoner bartenders.\" It is unclear which Pineapple Express he was referring to, for I found one created by Freddie Sarkis at the Broken Shaker in Chicago published in the\nNew York Times\n, and\none crafted by bartender Caitlin Patterson via\nPunch Drinks\n.\nOverall, it seemed like a pineapple version of Death & Co.'s\nGilda Cocktail\nand a good followup to\nBetween the Cheats\n, so I was game to give it a whirl. In the glass, the Pineapple Expressions broadcasted a tequila, banana, and cinnamon aroma to the nose. Next, pineapple and lime on the sip gave way to tequila, pineapple, banana, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1PzITwsDWsaAFJyWvMVawdtRwbH4_uea0-9-WRjExv3vi0OXZI8mJ190RdrDLLod1bCQF1f2b3121pZD2iSaR0_eDIi6UqyhnT8oIfTfq2Q5PIYXuuUqXncJU8UuOWQI8fwVDoDgpP_B34i-khYVx63L6MFeh9UQkOYcXtlye23HxjeDL7MkfRSe0MlH/s320/pineappleexpressions_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1PzITwsDWsaAFJyWvMVawdtRwbH4_uea0-9-WRjExv3vi0OXZI8mJ190RdrDLLod1bCQF1f2b3121pZD2iSaR0_eDIi6UqyhnT8oIfTfq2Q5PIYXuuUqXncJU8UuOWQI8fwVDoDgpP_B34i-khYVx63L6MFeh9UQkOYcXtlye23HxjeDL7MkfRSe0MlH/s800/pineappleexpressions_ig400.jpg", "comment_count": 0 }, { "title": "lechuza", "url": "https://cocktailvirgin.blogspot.com/2025/05/lechuza.html", "published": "2025-05-07T08:00:00.047-04:00", "updated": "2025-05-07T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Peychaud's)", "creme de banane", "drambuie", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "3/4 oz Lime Juice", "1/2 oz Drambuie", "1/2 oz Crème de Banane (Tempus Fugit)", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n3/4 oz Lime Juice\n1/2 oz Drambuie\n1/2 oz Crème de Banane (Tempus Fugit)\n2 dash Peychaud's Bitters\nShake with ice and strain into a coupe glass.\nTwo Wednesdays ago, I was inspired by the Drambuie and banana liqueur combination in\nThe Goodwill\nthat I made the week before. I swapped its rye and lemon for mezcal and lime, and accented the drink with Peychaud's Bitters. For a name, I was inspired by Backbar's cryptid menu, and I dubbed this the Lechuza after the shapeshifting witch of Mexico – a person-sized bird with a human face. In the glass, the Lechuza flew to the nose with smoke on top of caramelized fruit and vegetable aromas. Next, lime and caramel notes transformed into smoky mezcal, honey, banana, and anise flavors on the swallow. The result ended up being a more complex, spirit forward, and fruity version of the\nCrush on a Bartender\nshooter that I crafted for a Thursday Drink Night on\nMixoloseum\nback in 2012.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicp4VgyPcNLP50jT5HjTStIkuJuOpBpUnx19lwiwaP-_lZY8hT5PWGhrATZASOHxCRxkx0aWB_qenUUQnvWnzuFUcz7P1UwjdbPYDE6QSeIcuf828EXRkK0AOUtcUPD1w3rBodyAtxXlk_hdYs3xdYXWW1_72nDY8F8oe7n5wfrLjHJLAbYOLL1WU_Qx03/s320/lechuza_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicp4VgyPcNLP50jT5HjTStIkuJuOpBpUnx19lwiwaP-_lZY8hT5PWGhrATZASOHxCRxkx0aWB_qenUUQnvWnzuFUcz7P1UwjdbPYDE6QSeIcuf828EXRkK0AOUtcUPD1w3rBodyAtxXlk_hdYs3xdYXWW1_72nDY8F8oe7n5wfrLjHJLAbYOLL1WU_Qx03/s800/lechuza_ig400.jpg", "comment_count": 1 }, { "title": "man after midnight", "url": "https://cocktailvirgin.blogspot.com/2025/05/man-after-midnight.html", "published": "2025-05-08T08:00:00.038-04:00", "updated": "2025-05-08T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Death & Co. (Denver)", "year": null }, "categories": [ "bitters (aromatic)", "creme de banane", "maple syrup", "rum", "walnut liqueur", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Forester 100° Bourbon (Evan Williams Bonded)", "1/4 oz Smith & Cross Rum", "1/4 oz Nux Alpina Walnut Liqueur (Russo Nocino)", "1 tsp Giffard Banana Liqueur (Tempus Fugit)", "1 tsp Maple Syrup", "2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter Bitters)", "1 dash Saline (4 drop 20%)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a dehydrated banana chip (omit). The instructions I found have this as a freezer pour over ice, but I did it à la minute as described.", "body_text": "1 1/2 oz Old Forester 100° Bourbon (Evan Williams Bonded)\n1/4 oz Smith & Cross Rum\n1/4 oz Nux Alpina Walnut Liqueur (Russo Nocino)\n1 tsp Giffard Banana Liqueur (Tempus Fugit)\n1 tsp Maple Syrup\n2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter Bitters)\n1 dash Saline (4 drop 20%)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a dehydrated banana chip (omit). The instructions I found have this as a freezer pour over ice, but I did it à la minute as described.\nTwo Thursdays ago, I returned to a set of online recipe flashcards for Death & Co. and landed on the Man After Midnight that is on the current Denver branch's menu. This Old Fashioned variation named perhaps after the subtitle of the ABBA song \"Gimme! Gimme! Gimme!\" had the unique trio of walnut, banana, and maple to accent a Bourbon and rum base. In the glass, the Man After Midnight gave forth maple, banana, and walnut aromas. Next, maple and roast notes on the sip opened up into Bourbon, rum funk, maple, walnut, clove, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKgD69eED6s00L-KZVcz2SO-TuEX-M2a8NZpiQRY2L3Ujr2sgc2t6fH5XEHhmvxNlWQDjFfL34gev_a0g1c_vLRpSS3Cavrj6Sig8LuK7NAPeBgIUDDPxkizZWsxHTlmbNgofYBKKvKCHWr0XRsvp-DF2NJq9dkwsz7mxStoVvitM907UxSNlxSPlIUgn/s320/manaftermidnight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKgD69eED6s00L-KZVcz2SO-TuEX-M2a8NZpiQRY2L3Ujr2sgc2t6fH5XEHhmvxNlWQDjFfL34gev_a0g1c_vLRpSS3Cavrj6Sig8LuK7NAPeBgIUDDPxkizZWsxHTlmbNgofYBKKvKCHWr0XRsvp-DF2NJq9dkwsz7mxStoVvitM907UxSNlxSPlIUgn/s800/manaftermidnight_ig400.jpg", "comment_count": 0 }, { "title": "turniquet", "url": "https://cocktailvirgin.blogspot.com/2025/05/turniquet.html", "published": "2025-05-09T08:00:00.045-04:00", "updated": "2025-05-09T08:00:00.332-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Alcove", "year": 2019 }, "categories": [ "aperol", "curacao", "falernum", "lime juice", "tequila" ], "ingredients": [ "1 1/2 oz Olmeca Altos Blanco Tequila (Arette)", "1/2 oz House Falernum (Velvet)", "1/2 oz Aperol", "1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Olmeca Altos Blanco Tequila (Arette)\n1/2 oz House Falernum (Velvet)\n1/2 oz Aperol\n1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n3/4 oz Lime Juice\nShake with ice and strain into a coupe glass.\nTwo Fridays previous, I returned to a\nToast Tab\nfor a restaurant that has a bunch of Alcove recipes in the collection, and I was able to confirm that the Turniquet was created at Alcove by a 2019 cocktail menu. With the Aperol and falernum, it reminded me of the\nSpicy Dead Lady\n, and with orange liqueur and falernum, it made me think of the\nRoyal Bermuda Yacht Club\n. Alas, I have no clue why it was not spelled \"tourniquet\", but the result was tasty. Once prepared, the Turniquet began with an agave and orange bouquet. Next, lime and orange notes on the sip tightened into tequila, bitter orange, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLl462rzzq3WqrFxscnHIg07gLJgciaauX0mWHn_SObnSK5oSrnbDCV_RHCdFsKJ2PQGXadaAJrkeoNK13wrVxmIQM7SSKiz6_cfJOcUrHvSQqRSleyYohrJeyZv_d8eGjIU7i0kIisCgM6uoax6Ms7qAkPmz32MwP3gKFVxlkXRW4Ax_lN1wCbID5qBym/s320/turniquet_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLl462rzzq3WqrFxscnHIg07gLJgciaauX0mWHn_SObnSK5oSrnbDCV_RHCdFsKJ2PQGXadaAJrkeoNK13wrVxmIQM7SSKiz6_cfJOcUrHvSQqRSleyYohrJeyZv_d8eGjIU7i0kIisCgM6uoax6Ms7qAkPmz32MwP3gKFVxlkXRW4Ax_lN1wCbID5qBym/s800/turniquet_ig400.jpg", "comment_count": 0 }, { "title": "paris is burning", "url": "https://cocktailvirgin.blogspot.com/2025/05/paris-is-burning.html", "published": "2025-05-10T08:00:00.044-04:00", "updated": "2025-05-10T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Leo Robitschek", "source": "The Nomad Cocktail Book", "year": null }, "categories": [ "bitters (Angostura)", "gin", "lemon juice", "mezcal", "pineapple juice", "simple syrup", "st. germain" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Sombra Mezcal (Peloton de la Muerte)", "1 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz St. Germain (St. Elder)", "1/4 oz Cane Syrup (Sirop JM)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with 1 dash Angostura Bitters (5 drop).", "body_text": "1 oz Beefeater Gin\n1 oz Sombra Mezcal (Peloton de la Muerte)\n1 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz St. Germain (St. Elder)\n1/4 oz Cane Syrup (Sirop JM)\nShake with ice, strain into a cocktail coupe, and garnish with 1 dash Angostura Bitters (5 drop).\nTwo Saturdays ago, I spotted a reference to a recipe on\nKindred Cocktails\nand hunted it down in my copy of the\nThe Nomad Cocktail Book\n. The drink Paris is Burning was created by Leo Robitschek and was perhaps named after a documentary that I watched years ago about the 1980s New York drag-ball scene and the birth of voguing. Once prepared, the Paris is Burning presented a floral, smoke, pineapple, and clove aroma. Next, lemon, pineapple, and grapefruit notes on the sip danced towards pine, pineapple, smoky, and vegetal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVf5tPdZQbq0HaKsyjm9AUZWIRWy2N5W-k9qfE98fttYR_p9jN80K01YPdssORlc1cTV9A7ZLiNxHBKjaup1-9iGEOkNu5Ovv2W0YcGgJBnuFVJ8SWvFILK3I4-RR0Po6nDNluZpv9xmndveT31_svIPmPDRcdAoX8P1rlhw8f65pbF2nDckPbSoefGAd9/s320/parisisburning_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVf5tPdZQbq0HaKsyjm9AUZWIRWy2N5W-k9qfE98fttYR_p9jN80K01YPdssORlc1cTV9A7ZLiNxHBKjaup1-9iGEOkNu5Ovv2W0YcGgJBnuFVJ8SWvFILK3I4-RR0Po6nDNluZpv9xmndveT31_svIPmPDRcdAoX8P1rlhw8f65pbF2nDckPbSoefGAd9/s800/parisisburning_ig400.jpg", "comment_count": 0 }, { "title": "whiskey business", "url": "https://cocktailvirgin.blogspot.com/2025/05/whiskey-business.html", "published": "2025-05-11T08:00:00.029-04:00", "updated": "2025-05-11T08:00:00.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Meaghan Dorman", "source": "Dear Irving", "year": null }, "categories": [ "ancho reyes", "bitters (Angostura)", "lemon juice", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Rittenhouse Rye", "1 oz Ancho Reyes Chile Liqueur", "1/2 oz Lemon Juice", "1/2 oz Rich Cinnamon Syrup (1:1)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with a lemon wheel dusted with ancho chile powder (cayenne).", "body_text": "1 oz Rittenhouse Rye\n1 oz Ancho Reyes Chile Liqueur\n1/2 oz Lemon Juice\n1/2 oz Rich Cinnamon Syrup (1:1)\n1 dash Angostura Bitters\nShake with ice, strain into an old fashioned glass with ice, and garnish with a lemon wheel dusted with ancho chile powder (cayenne).\nTwo Sundays ago, I decided to finally make the Whiskey Business by Meaghan Dorman at Dear Irving in Manhattan. While I have spotted this recipe in a number of places, I used the one published in\nPunch\n. In the glass, things began with red pepper and cinnamon aromas. Next, lemon and roast notes on the sip sold off to rye, vegetal, cinnamon, pepper spice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLdpDBJfK03TvwrxB3M0dguhVSlbENi1G_igdDIbARi0Dzlhualp4R6jWKEH8Mln57WYxPYE4QwSzCT-zlmGY0afMICgdvGctO6_hBfgLhkS63Q0a0_9oNYU321WtnoN5Ym-DBBVbfpjCq0IDPo0g5MSIMIio2NJlOT1pOHb3v5j_H1W-jWWcax9D7Nx7/s320/whiskeybusiness_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLdpDBJfK03TvwrxB3M0dguhVSlbENi1G_igdDIbARi0Dzlhualp4R6jWKEH8Mln57WYxPYE4QwSzCT-zlmGY0afMICgdvGctO6_hBfgLhkS63Q0a0_9oNYU321WtnoN5Ym-DBBVbfpjCq0IDPo0g5MSIMIio2NJlOT1pOHb3v5j_H1W-jWWcax9D7Nx7/s800/whiskeybusiness_ig400.jpg", "comment_count": 0 }, { "title": "vagabond", "url": "https://cocktailvirgin.blogspot.com/2025/05/vagabond.html", "published": "2025-05-12T08:00:00.041-04:00", "updated": "2025-05-12T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Leonardo Rezende", "source": "Dandelion Cocktail Bar", "year": 2024 }, "categories": [ "bitters (Angostura)", "cachaça", "fernet-branca", "lemon juice", "pineapple juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Oak-aged Cachaça (Cuca Fresca Gold)", "3/4 oz Lemon Juice (1/2 oz)", "1/2 oz Pineapple Juice", "1/2 oz Demerara Syrup", "1/4 oz Fernet Branca", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Oak-aged Cachaça (Cuca Fresca Gold)\n3/4 oz Lemon Juice (1/2 oz)\n1/2 oz Pineapple Juice\n1/2 oz Demerara Syrup\n1/4 oz Fernet Branca\n1 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Mondays ago, I began searching the\nKindred Cocktails\ndatabase when I found a 2024 entry for the Vagabond. This one was different from the\nVagabond\nin\nPioneers of Mixing at Elite Bars: 1903-1933\nas well as from Leo Robitschek's\nVagabond\nin\nThe Nomad Cocktail Book\n, for this one was created by Leonardo Rezende at the Dandelion Cocktail Bar in Florianopolis, Brazil, who also crafted the\nGriselda\n. Once prepared, the Vagabond shuffled grassy funk, pineapple, and menthol aromas to the nose. Next, pineapple and lemon notes on the sip gave way to funky cachaça, bitter, minty, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJc-pbXHCfagWr6c0PAwdK3-3_9aKZV7X3RVQLstU7Q50U1yw4n6Vlmo67Y7SczAcAqmaSEfeCkBZpnNCEIe6TuKGSdygzCrzHvPCfB88n8AeMM3MCP88qjF0ct0hTjqLFm4LLxZsFMNkrf9SZ5d01x4bkONYIgE0bf_lWG2t5Vv78uN3kYrc5RTBEHPp/s320/vagabond_brazil_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJc-pbXHCfagWr6c0PAwdK3-3_9aKZV7X3RVQLstU7Q50U1yw4n6Vlmo67Y7SczAcAqmaSEfeCkBZpnNCEIe6TuKGSdygzCrzHvPCfB88n8AeMM3MCP88qjF0ct0hTjqLFm4LLxZsFMNkrf9SZ5d01x4bkONYIgE0bf_lWG2t5Vv78uN3kYrc5RTBEHPp/s800/vagabond_brazil_ig400.jpg", "comment_count": 0 }, { "title": "jaguar", "url": "https://cocktailvirgin.blogspot.com/2025/05/jaguar.html", "published": "2025-05-13T08:00:00.045-04:00", "updated": "2025-05-13T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "David Willhite", "source": "The Bristol", "year": 2013 }, "categories": [ "falernum", "honey", "lime juice", "mezcal", "rum (white)" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "3/4 oz JM Rhum Agricole (JM 100° Blanc)", "3/4 oz Honey Syrup (1/2 oz 1:1)", "1/4 oz Falernum (Velvet)", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into an old fashioned with ice (up glass, no ice), and garnish with a lime twist.", "body_text": "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n3/4 oz JM Rhum Agricole (JM 100° Blanc)\n3/4 oz Honey Syrup (1/2 oz 1:1)\n1/4 oz Falernum (Velvet)\n1/2 oz Lime Juice\nShake with ice, strain into an old fashioned with ice (up glass, no ice), and garnish with a lime twist.\nTwo Tuesdays prior, I found an interesting recipe on\nKindredCocktails\ncalled the Jaguar. It was not the\nJaguar\ncreated by Tom Schlesinger-Guidelli at Eastern Standard, but one crafted by David Willhite who created the\nDoff Your Hat\nthat I made years ago. David posted his drink he created at The Bristol in Chicago to the database in 2013, and the combination of mezcal and agricole reminded me of drinks that I have had like\nThe Wilhelm Scream\nand\nRoyal Peacock\nand have created like the\nUp Jumped the Devil\nand\nMiracles Take Longer\n. In the glass, this Jaguar proffered lime, smoke, vegetal, and floral aromas. Next, lime and honey notes on the sip pounced upon smoky, grassy, funky, lime, ginger, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1twHRMIW3qhXSe4dkTiHC9E-ZhUrGwz6gEoHjZlDpNJnC5keR00cXAzX7q-Yp_-vQqTnYNRW-2j-z84KGSNWDGuJrCUA44D61X93FSQOzD-DMKaEnBxl_0y-f2gYq_CU9MMD162LSpE0lBvXLncJy4d5GfIM5e4xp_XbPB0SHmXJ7NpqVFdoZILZ-UGNC/s320/jaguar_chicago_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1twHRMIW3qhXSe4dkTiHC9E-ZhUrGwz6gEoHjZlDpNJnC5keR00cXAzX7q-Yp_-vQqTnYNRW-2j-z84KGSNWDGuJrCUA44D61X93FSQOzD-DMKaEnBxl_0y-f2gYq_CU9MMD162LSpE0lBvXLncJy4d5GfIM5e4xp_XbPB0SHmXJ7NpqVFdoZILZ-UGNC/s800/jaguar_chicago_ig400.jpg", "comment_count": 0 }, { "title": "anyone's shadow", "url": "https://cocktailvirgin.blogspot.com/2025/05/anyones-shadow.html", "published": "2025-05-14T08:00:00.044-04:00", "updated": "2025-05-14T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Michael Shea", "source": "Rum Club", "year": null }, "categories": [ "amaro", "benedictine", "rum", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Smith & Cross Rum", "3/4 oz Amaro Meletti", "1/4 oz Benedictine" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Smith & Cross Rum\n3/4 oz Amaro Meletti\n1/4 oz Benedictine\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I decided to make an intriguing recipe that Daniel Zajik had posted on\nInstagram\ncalled Anyone's Shadow. Daniel cited the origin as the Rum Club in Portland, Oregon, and when I inquired where he got the recipe, he replied, \"from a bartender at Rum Club while I was drinking it there. My hunch is that it was created by Michael Shea who owns Rum Club.\" Since rye, Meletti, and Benedictine appear in Sour format in the\nCounterfeit Rifle\n, I had a hunch that a stirred version would be great as well. Once prepared, Anyone's Shadow came forward with lemon, caramel, and rum funk aromas. Next, the caramel continued on into the sip where it was chased by rye, funky rum, herbal, pineapple, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeb760HAcvUbi-PY6SQtvwOA3Ebhm8b_52-7QXFuySKXKiw6cm0aVSRjjc95HzAiwq9kBvz_Qfo074aoYmmBGDRkSuE63TV3xt2BMRWgLjycbkH9xZ4ijnqc91Z8IEgpK4amQX47bpHgWLJrZyq3s-4wJK-WXDxrLVvpYlFngvV9sXdIVcd5HrSv5_ZGXu/s320/anyonesshadow_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeb760HAcvUbi-PY6SQtvwOA3Ebhm8b_52-7QXFuySKXKiw6cm0aVSRjjc95HzAiwq9kBvz_Qfo074aoYmmBGDRkSuE63TV3xt2BMRWgLjycbkH9xZ4ijnqc91Z8IEgpK4amQX47bpHgWLJrZyq3s-4wJK-WXDxrLVvpYlFngvV9sXdIVcd5HrSv5_ZGXu/s800/anyonesshadow_ig400.jpg", "comment_count": 0 }, { "title": "smoother than a horse on skates", "url": "https://cocktailvirgin.blogspot.com/2025/05/smoother-than-horse-on-skates.html", "published": "2025-05-15T08:00:00.030-04:00", "updated": "2025-05-15T08:00:00.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jenner Cormier", "source": "Imbibe Magazine", "year": 2019 }, "categories": [ "amaro", "bitters (orange)", "chartreuse (yellow)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Old Grand-Dad Bonded)", "3/4 oz Luxardo Bitter Bianco", "1/4 oz Yellow Chartreuse", "3 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Old Grand-Dad Bonded)\n3/4 oz Luxardo Bitter Bianco\n1/4 oz Yellow Chartreuse\n3 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Thursdays ago, I came across another intriguing use of Luxardo Bitter Bianco in the Smoother than a Horse on Skates. I found the recipe in a 2019\nImbibe Magazine\narticle attributing the drink to Jenner Cormier at Bar Kismet in Halifax, Nova Scotia. In the glass, the Smoother than a Horse on Skates opened up with orange and Bourbon aromas. Next, light honey and caramel notes on the sip slid into Bourbon, honey, herbal, bitter, floral, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBHvikvdmqPNwakMw5JdI9pAU0LHBXbSmvZmHso_Zd7LsLNmaaWYo4YRoxDw-XVCAsQJrFiX52VPbQiiJGmHzqHdgIWnCygXTQ6932XNX-8ZzPoXJNoiYv-_mJAduLPciC64wVY4qCkJVzXd8LD3cAJVY37xvvkZjAvhJhbDxHkCWkIEkSb2laciDX5kz/s320/smootherthanahorse_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBHvikvdmqPNwakMw5JdI9pAU0LHBXbSmvZmHso_Zd7LsLNmaaWYo4YRoxDw-XVCAsQJrFiX52VPbQiiJGmHzqHdgIWnCygXTQ6932XNX-8ZzPoXJNoiYv-_mJAduLPciC64wVY4qCkJVzXd8LD3cAJVY37xvvkZjAvhJhbDxHkCWkIEkSb2laciDX5kz/s800/smootherthanahorse_ig400.jpg", "comment_count": 0 }, { "title": "flew the coop", "url": "https://cocktailvirgin.blogspot.com/2025/05/flew-coop.html", "published": "2025-05-16T08:00:00.035-04:00", "updated": "2025-10-22T13:28:43.669-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Idlewild", "year": null }, "categories": [ "gin", "lillet", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (Fords)", "1 oz Cocchi Americano", "1/2 oz Dry Vermouth (Dolin)", "1/2 oz Sweet Vermouth (Giacomo Sperone)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 oz Gin (Fords)\n1 oz Cocchi Americano\n1/2 oz Dry Vermouth (Dolin)\n1/2 oz Sweet Vermouth (Giacomo Sperone)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays ago, I returned to the online recipe flashcards for the menu-less speakeasy Idlewild in Charlotte, North Carolina, and landed on the Flew the Coop. On paper, it reminded me of Carlo Caroscio's\nWhite Light\nthat used blanc vermouth instead of sweet, and the Cocchi Americano plus sweet vermouth reminded me of how elegantly it works in the 1930\nHoots Mon\n. In the glass, the Flew the Coop showcased lemon, pine, pear, and grapefruit aromas to the nose. Next, grape and pear notes on the sip roosted until juniper, herbal, and red fruit flavors came through on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuK40kjq5ToNcy0DRddXL92jq0vEO-HKI-R8WHDZ7BjNa_aQC-mDOkXYffqvAhyuf9krvPFJIfY5RPo5_bNFIZ0EFbOEsbsol1wtihBrEArJ_mkRjD4YGylZ_MnhwS8ppnYb86t_zB2YCZHPVDc6EFD7lXDIzbgJT7cTr3Gynun34VMwpyk0oxhjPLa-T/s320/flewthecoop_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuK40kjq5ToNcy0DRddXL92jq0vEO-HKI-R8WHDZ7BjNa_aQC-mDOkXYffqvAhyuf9krvPFJIfY5RPo5_bNFIZ0EFbOEsbsol1wtihBrEArJ_mkRjD4YGylZ_MnhwS8ppnYb86t_zB2YCZHPVDc6EFD7lXDIzbgJT7cTr3Gynun34VMwpyk0oxhjPLa-T/s800/flewthecoop_ig400.jpg", "comment_count": 0 }, { "title": "dogstar", "url": "https://cocktailvirgin.blogspot.com/2025/05/dogstar.html", "published": "2025-05-17T08:00:00.027-04:00", "updated": "2025-05-17T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Rose", "year": 2015 }, "categories": [ "amaro nonino", "aquavit", "bitters (orange)", "maraschino", "punt e mes" ], "ingredients": [ "2 oz Brennivin (Linie Aquavit)", "1/2 oz Punt e Mes", "1/2 oz Amaro Nonino", "1 bsp Maraschino (1/8 oz Luxardo)", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with orange oil from a twist and with a cherry.", "body_text": "2 oz Brennivin (Linie Aquavit)\n1/2 oz Punt e Mes\n1/2 oz Amaro Nonino\n1 bsp Maraschino (1/8 oz Luxardo)\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe, and garnish with orange oil from a twist and with a cherry.\nTwo Saturdays ago, I uncovered a set of online recipe flashcards for The Rose in Jackson, Wyoming, and selected the Dogstar from their Winter 2015-16 menu. On paper, it came across like an aquavit\nAngel of Tombstone\nor\nBrown Manhattan\nwith a touch of\nRed Hook\n. Once mixed, the Dogstar guided the nose towards orange, cherry, caraway, and herbal aromas. Next, a grape and cherry sip flowed into caraway, bitter herbal, orange, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4kBRk4PtD6yGM4UsQ0rVUGaPcObUdp0KwoRZnlBn87XLTBrrpQYq2diXhPlBIfG3F0WcD9qmQLZIbnkl3vZdhufb8omnqeJ8i2NRCXhbvj9wI268lzf46DKoNzV0T0PahRDRVWxYcx3Jnz0xGGJu3RoAPlNKdR2Wmh20Gr_DIwNdC21oQgQKwoUpQw0Y/s320/dogstar_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4kBRk4PtD6yGM4UsQ0rVUGaPcObUdp0KwoRZnlBn87XLTBrrpQYq2diXhPlBIfG3F0WcD9qmQLZIbnkl3vZdhufb8omnqeJ8i2NRCXhbvj9wI268lzf46DKoNzV0T0PahRDRVWxYcx3Jnz0xGGJu3RoAPlNKdR2Wmh20Gr_DIwNdC21oQgQKwoUpQw0Y/s800/dogstar_ig400.jpg", "comment_count": 0 }, { "title": "sea legs", "url": "https://cocktailvirgin.blogspot.com/2025/05/sea-legs.html", "published": "2025-05-18T08:00:00.037-04:00", "updated": "2025-05-18T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Alejandro Olivares", "source": "Under Current", "year": 2019 }, "categories": [ "bitters (other)", "lime juice", "mezcal", "orgeat", "scotch" ], "ingredients": [ "1 oz Laphroaig 10 Year Scotch", "1 oz Mezcal (Peloton de la Muerte)", "3/4 oz Orgeat", "3/4 oz Lime Juice", "2-3 dash Celery Bitters (Bitter Truth)" ], "instructions": "Shake with ice, strain into a salt-rimmed coupe, and garnish with a lime wheel (lime twist).", "body_text": "1 oz Laphroaig 10 Year Scotch\n1 oz Mezcal (Peloton de la Muerte)\n3/4 oz Orgeat\n3/4 oz Lime Juice\n2-3 dash Celery Bitters (Bitter Truth)\nShake with ice, strain into a salt-rimmed coupe, and garnish with a lime wheel (lime twist).\nTwo Sundays ago, I decided to make a drink called Sea Legs that I had spotted a few instances of on\nInstagram\nand elsewhere. The drink created by Alejandro Olivares at Under Current in Salt Lake City was described as having \"a nautical feel without the kitch,\" and it was first published in a 2019\nDevour Utah\narticle. With Scotch, orgeat, and citrus, it made me think of the\nCameron's Kick\n, but here with lime instead of lemon plus mezcal and celery bitters instead of the Irish whiskey. In the glass, the Sea Legs donated peat smoke and almond aromas to the nose. Next, a creamy lime sip sailed into smoky Scotch, vegetal, and earthy almond flavors on the swallow with a celery finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirplCrRrsrWEDkMeJ16WC-QBlhU_U0lOpzZgeQ2DxxZdDUoLIS6HH9wgwcT4uEAnuDJnY405p-9zQT3WPoN40c0o__AQcu5fDx4K2B8vPo7emCgqx7-GiEbwd1zeh0t3ZP4QN9cP385LfopqVKiI26ZRAND_ogUiuNFEQCPQMnwml6E5mfZDW8ON1EMXwy/s320/sealegs_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirplCrRrsrWEDkMeJ16WC-QBlhU_U0lOpzZgeQ2DxxZdDUoLIS6HH9wgwcT4uEAnuDJnY405p-9zQT3WPoN40c0o__AQcu5fDx4K2B8vPo7emCgqx7-GiEbwd1zeh0t3ZP4QN9cP385LfopqVKiI26ZRAND_ogUiuNFEQCPQMnwml6E5mfZDW8ON1EMXwy/s800/sealegs_ig400.jpg", "comment_count": 0 }, { "title": "the cheerful charlies", "url": "https://cocktailvirgin.blogspot.com/2025/05/the-cheerful-charlies.html", "published": "2025-05-19T20:00:00.054-04:00", "updated": "2025-05-19T20:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Downtown Abbey Cocktail Book", "year": null }, "categories": [ "campari", "cognac", "curacao", "vermouth (dry)", "whiskey (Rye)" ], "ingredients": [ "1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Cognac (Courvoisier VS)", "1 oz Dry Vermouth (Dolin)", "1/2 oz Campari", "1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)" ], "instructions": "Stir with ice and strain into a cocktail coupe.", "body_text": "1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Cognac (Courvoisier VS)\n1 oz Dry Vermouth (Dolin)\n1/2 oz Campari\n1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\nStir with ice and strain into a cocktail coupe.\nAfter someone at work requested a drink called The Final Say, a Last Word riff with crème de violette in place of the Chartreuse, I uncovered that it was a recipe from the\nDowntown Abbey Cocktail Book\n. When I learned that Lou Bustamante who penned\nThe Complete Cocktail Manual\nhad ghostwritten that book, I ordered a used copy off of eBay since it had a some decent sounding drinks in there. The one I started with was The Cheerful Charlies as an\nOld Pal\nriff with shades of the\nLucien Gaudin Cocktail\n(via the Campari, orange liqueur, dry vermouth trio) that was named after the character Charles Grigg. In the glass, The Cheerful Charlies offered up Cognac and orange aromas. Next, a semi-dry orange sip led into rye, brandy, orange, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0p4lsBkJoYEfQT8u46Y4MXbp1rVA4d2xDANJQWpgdqjJ5qcfd6VgA-CWKoAWVRRORCXXNmrjb2Yh-X2G6kdXpDs89oHI9LF-B-C545ReJ16kRFxlM3W4GGv4HC3A0kgbEJeuZKUL0Tf6QLc2J6yS7pN7lVfOcWA_333YSQON0W9XnTN7rvX9bjINyjqOa/s320/cheerfulcharlies_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0p4lsBkJoYEfQT8u46Y4MXbp1rVA4d2xDANJQWpgdqjJ5qcfd6VgA-CWKoAWVRRORCXXNmrjb2Yh-X2G6kdXpDs89oHI9LF-B-C545ReJ16kRFxlM3W4GGv4HC3A0kgbEJeuZKUL0Tf6QLc2J6yS7pN7lVfOcWA_333YSQON0W9XnTN7rvX9bjINyjqOa/s800/cheerfulcharlies_ig400.jpg", "comment_count": 0 }, { "title": "souls of the mountain", "url": "https://cocktailvirgin.blogspot.com/2025/05/souls-of-mountain.html", "published": "2025-05-20T08:00:00.064-04:00", "updated": "2025-05-22T09:11:31.209-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "benedictine", "bitters (mole)", "cognac", "mezcal" ], "ingredients": [ "1 oz Cognac (Courvoisier VS)", "1 oz Mezcal (Peloton de la Muerte)", "1/2 oz Amaro Meletti", "1/2 oz Benedictine", "2 dash Mole Bitters (Bittermens)", "2 dash Absinthe (12 drop St. George)" ], "instructions": "Stir with ice and strain into an old fashioned glass with ice.", "body_text": "1 oz Cognac (Courvoisier VS)\n1 oz Mezcal (Peloton de la Muerte)\n1/2 oz Amaro Meletti\n1/2 oz Benedictine\n2 dash Mole Bitters (Bittermens)\n2 dash Absinthe (12 drop St. George)\nStir with ice and strain into an old fashioned glass with ice.\nAfter writing up the\nAnyone's Shadow\nfor the blog, I decided to riff on the recipe by extracting the Meletti-Benedictine element and replacing the rye-Jamaican rum for the Cognac-mezcal duo from the\n1910 Cocktail\n. I dubbed this one the Souls of the Mountain after a 1938 painting by surrealist Remedios Varo to keep with the 1910's Mexican theme. Once prepared, the Souls of the Mountain called out to the nose with a caramel, vegetal, and smoke bouquet. Next, a caramel-driven sip released into rich, vegetal, herbal, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaU4VattkNJt8rf9mySzxUn5kHb1KAmuI4xE3AeBQQu4JtartMpnMrrgTOn4p1w6EZjsIFmPWKFmPQzfYoNajxjzImw45Hs625IFiHJqvcXWOTa1meJfZsKqwBgrAGspgcCEONDrTKT0PpytS5f1ZP1mnWG3h8u6cUNkaxGtPcnj1bH6m-_ofaBfZG8zp/s320/soulofthemountain_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rrde2wP4AegMNNNQEcoksEmal5A4WozUUfhpBrcTUlRXQfGsHG9eRJXyiQ84MK5NXVZjoyvKevsPhEPCROeJLgF2Xz4Tt3RTnwRPltWuSbV_sZPtTWPW87eKwE1vEcWTMNl6Qw4lYvYLIPe1CtM6eqpRcwY3LVfGJpUPWxB0kJ65ZTkW8ZcKxY-QKnjG/s320/soulsofthemountain_varo.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaU4VattkNJt8rf9mySzxUn5kHb1KAmuI4xE3AeBQQu4JtartMpnMrrgTOn4p1w6EZjsIFmPWKFmPQzfYoNajxjzImw45Hs625IFiHJqvcXWOTa1meJfZsKqwBgrAGspgcCEONDrTKT0PpytS5f1ZP1mnWG3h8u6cUNkaxGtPcnj1bH6m-_ofaBfZG8zp/s800/soulofthemountain_ig400.jpg", "comment_count": 0 }, { "title": "el tesoro de jerez", "url": "https://cocktailvirgin.blogspot.com/2025/05/el-tesoro-de-jerez.html", "published": "2025-05-21T08:00:00.042-04:00", "updated": "2025-05-21T08:00:00.226-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Euclides Lopez", "source": "PDT", "year": 2010 }, "categories": [ "gin", "ginger liqueur", "sherry" ], "ingredients": [ "2 oz Aviation Gin (Tree House Von Bingen)", "3/4 oz Lustau East India Solera Sherry", "1/2 oz Domaine de Canton Ginger Liqueur (Barrow's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2 oz Aviation Gin (Tree House Von Bingen)\n3/4 oz Lustau East India Solera Sherry\n1/2 oz Domaine de Canton Ginger Liqueur (Barrow's)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Wednesdays ago, I decided to make a recipe that I had spotted on\nKindredCocktails\ncalled the El Tesoro de Jerez. The recipe was attributed to Euclides Lopez at PDT in 2010 through the\nPDT Cocktails\napp, and given the name, I was expecting an agave-based drink with sherry instead of a gin one. In the glass, it proffered lemon, ginger, grape, and pine aromas. Next, the sherry's grape blossomed in the sip, and the swallow rounded things off with juniper, ginger, and nutty-raisiny grape flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJvcLjV3CggfLfOLnrFHL7Y1JvcnphCxW6490rzg8DfyM24wGSX4I7bSK-8lU09zmGf5SfAEwwn3wx57QxfNV3qpQwPip0JKFjUjuLRfOxZFAhZVI6YgFSfBgB2wCdIDmho1Nf3gR27igUsLn8OClNObbrx1gNepB58rhv-8zOgpnwP8lnn_gdwvYHfaI/s320/eltesorodejerez_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJvcLjV3CggfLfOLnrFHL7Y1JvcnphCxW6490rzg8DfyM24wGSX4I7bSK-8lU09zmGf5SfAEwwn3wx57QxfNV3qpQwPip0JKFjUjuLRfOxZFAhZVI6YgFSfBgB2wCdIDmho1Nf3gR27igUsLn8OClNObbrx1gNepB58rhv-8zOgpnwP8lnn_gdwvYHfaI/s800/eltesorodejerez_ig400.jpg", "comment_count": 0 }, { "title": "mi amaro", "url": "https://cocktailvirgin.blogspot.com/2025/05/mi-amaro.html", "published": "2025-05-22T08:00:00.027-04:00", "updated": "2025-05-22T08:00:00.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co: Modern Classic Cocktails", "year": 2009 }, "categories": [ "amaro", "st. germain", "tequila", "vermouth (sweet)" ], "ingredients": [ "2 oz El Tesoro Reposado Tequia (Espolon)", "1/2 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)", "1/2 oz Amaro Ciociaro", "1/4 oz St. Germain (St. Elder)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a grapefruit twist.", "body_text": "2 oz El Tesoro Reposado Tequia (Espolon)\n1/2 oz Carpano Antica Sweet Vermouth (Giacomo Sperone)\n1/2 oz Amaro Ciociaro\n1/4 oz St. Germain (St. Elder)\nStir with ice, strain into a coupe glass, and garnish with a grapefruit twist.\nTwo Thursdays ago, I decided to make a recipe from the\nDeath & Co: Modern Classic Cocktails\nbook that I had spotted on social media called the Mi Amaro. This 2009 creation by Joaquin Simo read like a floral tequila\nLiberal\nand reminded me of the\nValkyrie\nwith the touch of elderflower to balance the amaro (although the Valkyrie had a second amaro instead of vermouth). Once mixed, Mi Amaro gave forth a grapefruit, agave, and floral bouquet to the nose. Next, grape and caramel notes on the sip opened up into tequila, grapefruit, caramel orange, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiJHp6jwNWrq_0fURC0uaX9h67COhyphenhyphentm5C4PNkyIYkO6ULfvmkeZKwhbBEBetAXpk9itwKn5dyr6mysgoCUmpnt6n_3r8pCwwh9y_92ss7mDBVBHZaxb5mkhB1DRyjPn_3hwY2nmba9O9qItkNSgsWy7CKySe1nU4s9WOrOxoz9zDilMiV8uhMgJhZQGs/s320/miamaro_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiJHp6jwNWrq_0fURC0uaX9h67COhyphenhyphentm5C4PNkyIYkO6ULfvmkeZKwhbBEBetAXpk9itwKn5dyr6mysgoCUmpnt6n_3r8pCwwh9y_92ss7mDBVBHZaxb5mkhB1DRyjPn_3hwY2nmba9O9qItkNSgsWy7CKySe1nU4s9WOrOxoz9zDilMiV8uhMgJhZQGs/s800/miamaro_ig400.jpg", "comment_count": 0 }, { "title": "the clapless bell", "url": "https://cocktailvirgin.blogspot.com/2025/05/the-clapless-bell.html", "published": "2025-05-23T08:00:00.038-04:00", "updated": "2025-08-08T11:43:43.288-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Matt Tocco", "source": "The Patterson House", "year": 2010 }, "categories": [ "absinthe", "bitters (Peychaud's)", "honey", "lemon juice", "scotch", "simple syrup (ginger)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Old Forester 100° Bourbon (Evan Williams Bonded)", "3/4 oz Lemon Juice", "3/8 oz Ginger Syrup", "3/8 oz Honey Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into an old fashioned glass rinsed with Laphroaig Scotch, add an ice sphere (large ice cube), and garnish with 7 drop La Muse Verte Absinthe (St. George).", "body_text": "2 oz Old Forester 100° Bourbon (Evan Williams Bonded)\n3/4 oz Lemon Juice\n3/8 oz Ginger Syrup\n3/8 oz Honey Syrup\n2 dash Peychaud's Bitters\nShake with ice, strain into an old fashioned glass rinsed with Laphroaig Scotch, add an ice sphere (large ice cube), and garnish with 7 drop La Muse Verte Absinthe (St. George).\nTwo Fridays ago, I returned to the online recipe flash card sets for the Patterson House in Nashville and landed on the Clapless Bell. I found a mention on a menu that it was created by bartender Matt Tocco in 2010, and the recipe came across like a Bourbon\nPenicillin\nthat reminded me of the\nFederal Buffalo Stamp\nwith honey instead of maple. Once shaken, strained, and garnished, the Clapless Bell generated an anise and peat smoke aroma. Next, lemon and honey on the sip rang out into Bourbon, ginger, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMObFNkNYfiAvWn8xpA2zAd1u2EQDtWgR4sS_WSQIlSD_I26zkBd3STtmOuYWF2g_jnqJF514oWtWi52gparav4SW4z6Qo50KjXgXFOAL8-QCLP16ucc_d1Jq7XUBZhyi-ZfAI7HLNgS4XBG-wrai-6wIzS82dswKLRxb57FNEO3GyOt97JVwrLXjPgpRz/s320/claplessbell_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMObFNkNYfiAvWn8xpA2zAd1u2EQDtWgR4sS_WSQIlSD_I26zkBd3STtmOuYWF2g_jnqJF514oWtWi52gparav4SW4z6Qo50KjXgXFOAL8-QCLP16ucc_d1Jq7XUBZhyi-ZfAI7HLNgS4XBG-wrai-6wIzS82dswKLRxb57FNEO3GyOt97JVwrLXjPgpRz/s800/claplessbell_ig400.jpg", "comment_count": 0 }, { "title": "good pals", "url": "https://cocktailvirgin.blogspot.com/2025/05/good-pals.html", "published": "2025-05-24T08:00:00.038-04:00", "updated": "2025-05-24T08:00:00.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Good Company", "year": 2024 }, "categories": [ "absinthe", "cynar", "drambuie", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse)", "3/8 oz Drambuie", "3/8 oz Cynar", "1/4 oz Sweet Vermouth (Giacomo Speroni)" ], "instructions": "Stir with ice, strain into a coupe glass rinsed with absinthe (Obsello), and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse)\n3/8 oz Drambuie\n3/8 oz Cynar\n1/4 oz Sweet Vermouth (Giacomo Speroni)\nStir with ice, strain into a coupe glass rinsed with absinthe (Obsello), and garnish with a lemon twist.\nTwo Saturdays ago, I uncovered a set of online recipe flashcards for Good Company in St. Louis, Missouri, and landed on the Good Pals from the opening menu in Spring 2024. On paper, it reminded me of Backbar's\nConfederation Bridge\nbut with sweet vermouth and absinthe instead of blanc vermouth and Angostura. Moreover, I have had good luck pairing Drambuie and Cynar in the\nMadame Mustache\nand\n3:20 in the Morning\n, and I have enjoyed it in two Rusty Nail riffs – namely, the\nBitter Nail\nand\nTooth & Nail\n. Once prepared, the Good Pals showcased a lemon and anise bouquet to the nose. Next, grape, honey, and caramel notes on the sip opened up into rye and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeYnBXC5b5oDXQJzM0KGXajrEOW83cwOIGL2Y4Ic_b4Em27ifIPxqsbyXHFMr4GvWSyT1ZFadMXSwlb8OQEIe6GvNNQPijwBBposefbIyS5hDNSi94SE68tZTaottbE72ghf8hyphenhyphenFryL6NjqK7St4LNm7G9nK0zc5FCbh1emLRSXaWcGt6Mo3gKPNOi8Br/s320/goodpals_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeYnBXC5b5oDXQJzM0KGXajrEOW83cwOIGL2Y4Ic_b4Em27ifIPxqsbyXHFMr4GvWSyT1ZFadMXSwlb8OQEIe6GvNNQPijwBBposefbIyS5hDNSi94SE68tZTaottbE72ghf8hyphenhyphenFryL6NjqK7St4LNm7G9nK0zc5FCbh1emLRSXaWcGt6Mo3gKPNOi8Br/s800/goodpals_ig400.jpg", "comment_count": 0 }, { "title": "dagwood", "url": "https://cocktailvirgin.blogspot.com/2025/05/dagwood.html", "published": "2025-05-25T08:00:00.030-04:00", "updated": "2025-05-25T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2022 }, "categories": [ "amaro", "bitters (Peychaud's)", "lime juice", "mezcal", "simple syrup", "st. germain", "tequila" ], "ingredients": [ "1 oz Tequila (Arette)", "1 oz Mezcal (Peloton de la Muerte)", "3/4 oz Amaro Ramazzotti", "3/4 oz St. Germain (St. Elder)", "3/4 oz Lime Juice", "1/4 oz Demerara Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large cube, float dashes of Pechaud's Bitters, and garnish with a mint sprig.", "body_text": "1 oz Tequila (Arette)\n1 oz Mezcal (Peloton de la Muerte)\n3/4 oz Amaro Ramazzotti\n3/4 oz St. Germain (St. Elder)\n3/4 oz Lime Juice\n1/4 oz Demerara Syrup\nShake with ice, strain into an old fashioned glass with a large cube, float dashes of Pechaud's Bitters, and garnish with a mint sprig.\nTwo Sundays ago, I returned to the online recipe flashcard sets from The Violet Hour in Chicago. There, I was drawn in by the Dagwood from their Spring 2022 menu as a smoky Margarita of sorts sweetened with elderflower and Ramazzotti. While I have enjoyed recipes pairing amari with elderflower such as Cynar in the\nAlto Cucina\nand Averna in the\nPhiladelphia Story\n, I have never tried one with Ramazzotti. In the glass, the Dagwood blossomed with mint, fruity, and anise aromas. Next, lime and caramel notes on the sip developed into smoky agave, grapefruit, floral, and root beer flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrk58qFB-KSH0rCpqLCSvmFJBKUDeTryCJWxI7VQlerFCeB9MbJNYahAUKsr0jUshEpXWFX_eyO2UmM_CVxCuQvzJgzEAUXhj1tdlCmvnN0KZUTvP-lt3beg-gOR6ZxaFUQm3jv2hORLaGZDRS_ETQvd9NZuBuDZ1pm-djJziBB35gFKchq50OJcR7BHq/s320/dagwood_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrk58qFB-KSH0rCpqLCSvmFJBKUDeTryCJWxI7VQlerFCeB9MbJNYahAUKsr0jUshEpXWFX_eyO2UmM_CVxCuQvzJgzEAUXhj1tdlCmvnN0KZUTvP-lt3beg-gOR6ZxaFUQm3jv2hORLaGZDRS_ETQvd9NZuBuDZ1pm-djJziBB35gFKchq50OJcR7BHq/s800/dagwood_ig400.jpg", "comment_count": 0 }, { "title": "sharpen your teeth", "url": "https://cocktailvirgin.blogspot.com/2025/05/sharpen-your-teeth.html", "published": "2025-05-26T08:00:00.052-04:00", "updated": "2025-05-26T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Rose", "year": 2015 }, "categories": [ "bitters (orange)", "chartreuse (green)", "curacao", "cynar", "whiskey (Rye)" ], "ingredients": [ "2 oz Jim Beam Rye Whiskey", "3/4 oz Cynar", "1/2 oz Pierre Ferrand Dry Curaçao", "1/4 oz Green Chartreuse", "1 1/2 dash Orange Bitters (2 dash Angostura Orange)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with 4 Kold Draft cubes (1 large cube), and garnish with a lemon twist.", "body_text": "2 oz Jim Beam Rye Whiskey\n3/4 oz Cynar\n1/2 oz Pierre Ferrand Dry Curaçao\n1/4 oz Green Chartreuse\n1 1/2 dash Orange Bitters (2 dash Angostura Orange)\nStir with ice, strain into a double old fashioned glass with 4 Kold Draft cubes (1 large cube), and garnish with a lemon twist.\nContinuing on with my successed with online recipe flashcard sets, I found a gem in one from The Rose in Jackson, Wyoming. The Sharpen Your Teeth on their Winter 2015-16 menu reminded me of my\nContinuum\nthat I created at Our Fathers that utilized gin and sweet vermouth instead of rye and orange bitters. Moreover, the call for Jim Beam Rye reminded me that I had a few ounces of a rather old bottle that needed to be finished; I estimate that we bought that bottle around 2007 back before rye options exploded and pushed Beam's namesake rye off the shelves in favor of Beam's other whiskeys like Old Overholt and those from other brands. In the glass, the Sharpen Your Teeth sunk in with lemon, orange, and herbal aromas. Next, caramel and orange notes on the sip unfurled into rye, herbal, herbaceous, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTe-t8PIW4hVQPv1yuQmUB2Z6XJ7_4xLS_sySJYi5FCtULC3NpbHFpaXjYFCfZEBEBUA3i6kkPrKIR7HJAbASuU8lCSDgkQKLzfNxdLTtpmuzK1zxmKahl-0QWlvEFJQEYqImiB30vTZg8tigIPEl6HOwgN9TkJ2-ph51L8JC0LuBprN1sSSxAKvDThr5/s320/sharpenyourteeth_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTe-t8PIW4hVQPv1yuQmUB2Z6XJ7_4xLS_sySJYi5FCtULC3NpbHFpaXjYFCfZEBEBUA3i6kkPrKIR7HJAbASuU8lCSDgkQKLzfNxdLTtpmuzK1zxmKahl-0QWlvEFJQEYqImiB30vTZg8tigIPEl6HOwgN9TkJ2-ph51L8JC0LuBprN1sSSxAKvDThr5/s800/sharpenyourteeth_ig400.jpg", "comment_count": 0 }, { "title": "(and) knobs is thirteen", "url": "https://cocktailvirgin.blogspot.com/2025/05/and-knobs-is-thirteen.html", "published": "2025-05-27T08:00:00.060-04:00", "updated": "2025-05-27T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Craig Herman", "source": "Reddit", "year": null }, "categories": [ "bitters (aromatic)", "herbsainte", "lemon juice", "orange juice", "pimento dram", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Knob Creek Bourbon (Evan Williams Bonded)", "1/2 oz Planteray OFTD Rum", "1 1/4 oz Orange Juice", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Allspice Dram (Hamilton's)", "1/4 oz Vanilla Syrup", "1 dash Bitters (Angostura)", "8 drop Herbsaint" ], "instructions": null, "body_text": "1 1/2 oz Knob Creek Bourbon (Evan Williams Bonded)\n1/2 oz Planteray OFTD Rum\n1 1/4 oz Orange Juice\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Allspice Dram (Hamilton's)\n1/4 oz Vanilla Syrup\n1 dash Bitters (Angostura)\n8 drop Herbsaint\nFlash blend with 6 oz crushed ice and dump into a bucket glass (whip shake, dump, and fill with crushed ice). Garnish with an orange wheel (omit) and mint sprig.\nTwo Tuesdays ago, I decided to make a recipe that I had spotted on\nReddit\nby Craig Herman a/k/a Colonel Tiki that I had been holding off on until my mint patch came back for the season. The recipe was (And) Knobs Is Thirteen which is his homage to the game Cribbage, a Fibonacci sequence, and an attempt to correct the\nWard Eight\n. On paper, it reminds me of the\nNui Nui\nwith a split base driven by Bourbon (albeit supplemented by a more flavorful rum that the original's call for aged Virgin Island rum) and swapping the Nui Nui's lime for lemon. Moreover, this shares some aspects of his delightful tequila recipe, the\nVendetta\n, so it was worth a go. Once prepared, the (And) Knobs is Thirteen opened up with mint, orange, cinnamon, and vanilla aromas. Next, an orange and lemon sip shuffled into Bourbon, funky rum, allspice, cinnamon, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbhSz5VKZ-Umaz9k9zoEP0sxBAXCKqZoikqDszrkUd84ZMmsYy-pBEb-SLxyvPzlcPfiABv43jn69agselpDl1WOtfA1ismCbEY7jesSs_ZAwtpHO8592YAIYfv_TZJ5VbxtfR6YgCFZipJcpydFK6ZyzzasaFwIzBnlF-s2Tpf6aUg_yekj9Urk2Ih5P/s320/andknobsisthirteen_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbhSz5VKZ-Umaz9k9zoEP0sxBAXCKqZoikqDszrkUd84ZMmsYy-pBEb-SLxyvPzlcPfiABv43jn69agselpDl1WOtfA1ismCbEY7jesSs_ZAwtpHO8592YAIYfv_TZJ5VbxtfR6YgCFZipJcpydFK6ZyzzasaFwIzBnlF-s2Tpf6aUg_yekj9Urk2Ih5P/s800/andknobsisthirteen_ig400.jpg", "comment_count": 0 }, { "title": "d'yer mak'er", "url": "https://cocktailvirgin.blogspot.com/2025/05/dyer-maker.html", "published": "2025-05-28T08:00:00.053-04:00", "updated": "2025-05-28T08:00:00.324-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "whip", "attribution": { "creator": null, "source": "Monkeypod Wailea", "year": 2014 }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "rum", "swedish punsch" ], "ingredients": [ "1 1/2 oz Smith & Cross", "1/2 oz Kronan Swedish Punsch", "1/2 oz Honey Syrup 2:1 (2/3 oz 1:1)", "3/4 oz Lime Juice", "1 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into an old fashioned glass, fill with crushed ice, and garnish with an orange twist (orange peel snake).", "body_text": "1 1/2 oz Smith & Cross\n1/2 oz Kronan Swedish Punsch\n1/2 oz Honey Syrup 2:1 (2/3 oz 1:1)\n3/4 oz Lime Juice\n1 dash Angostura Bitters\nWhip shake with crushed ice, pour into an old fashioned glass, fill with crushed ice, and garnish with an orange twist (orange peel snake).\nTwo Wednesdays ago, I uncovered a set of online recipe flashcards for Monkeypod Wailea in Hawaii, and I latched on to the D'yer Mak'er. The card mentioned to pronounce it like \"Jamaica\", and an\nInstagram\nfriend commented that it comes from British slang for \"did you make her\" thus the pronunciation. This drink perhaps named after the Led Zeppelin song dates back to at least 2014 via a blog post with a drink photo. I utilized a similar rum, Swedish punsch, honey, and lime combination in the\nReverend Wise\nat Loyal Nine back in 2017, so I was curious to try it with a more flavorful base spirit and a greater amount of Swedish punsch. In the glass, the D'yer Mak'er donated Jamaican funk, orange, and floral aromas to the nose. Next, caramel, honey, and lime notes on the sip sailed into funky rum, black tea, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiaV9dZcMsNaSPv2-TqC__ZZua10RXeJv5WTvZDJEOflcy_blmuco3c9P23XOHpVEZY3_Y_EPI70hustG5myMYEpXIWkq6MZ8yVp_2aQzcZsXWzYSKbQObK_EnSFRLiBR5KZcEzsYEvUAejJcYag-d9zkzh5DNkJlesieo3R7yJRzoz-XbWalkGwPGhuW/s320/dyermaker_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiaV9dZcMsNaSPv2-TqC__ZZua10RXeJv5WTvZDJEOflcy_blmuco3c9P23XOHpVEZY3_Y_EPI70hustG5myMYEpXIWkq6MZ8yVp_2aQzcZsXWzYSKbQObK_EnSFRLiBR5KZcEzsYEvUAejJcYag-d9zkzh5DNkJlesieo3R7yJRzoz-XbWalkGwPGhuW/s800/dyermaker_ig400.jpg", "comment_count": 1 }, { "title": "missed deadline", "url": "https://cocktailvirgin.blogspot.com/2025/05/missed-deadline.html", "published": "2025-05-29T08:00:00.032-04:00", "updated": "2025-05-29T08:00:00.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Ward 8", "year": null }, "categories": [ "applejack", "apricot liqueur", "curacao", "lemon juice" ], "ingredients": [ "3/4 oz Laird's Bonded Apple Brandy", "3/4 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Pierre Ferrand Dry Curaçao", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "3/4 oz Laird's Bonded Apple Brandy\n3/4 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Pierre Ferrand Dry Curaçao\n3/4 oz Lemon Juice\nShake with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Thursdays prior, I returned to the online recipe flashcards for Ward 8 in Boston and decided on the Missed Deadline. On paper, it read to me like an equal parts apple-lemon\nPeriodista\n, and my blog searching showed that the closest with lemon has been the 1937\nCanadian Glory\nwith Canadian whisky. Once shaken and strained, the Missed Deadline found the nose with a lemon oil over orange and apricot bouquet. Next, lemon and orchard fruit notes on the sip stepped aside for apple, apricot, orange peel, and tart lemon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisak9J3YEDaFho40LWKuSphzTzpqVC9j0NdUvbb0zruRa6ywPgdSEfogdMtFtsHeO6h6JADW5lA8nK4StELWGU1tOb8cRnphZTdLYXCQN79F09VojRgII3TI2qFxbB_N8dc6SpqWkH0QFrkij6aJIoWD4997B5rCsh7tgxpKZyWbyZBHlsxQyB_PH-jVZy/s320/misseddeadline_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisak9J3YEDaFho40LWKuSphzTzpqVC9j0NdUvbb0zruRa6ywPgdSEfogdMtFtsHeO6h6JADW5lA8nK4StELWGU1tOb8cRnphZTdLYXCQN79F09VojRgII3TI2qFxbB_N8dc6SpqWkH0QFrkij6aJIoWD4997B5rCsh7tgxpKZyWbyZBHlsxQyB_PH-jVZy/s800/misseddeadline_ig400.jpg", "comment_count": 0 }, { "title": "balloon farm", "url": "https://cocktailvirgin.blogspot.com/2025/05/balloon-farm.html", "published": "2025-05-30T08:00:00.051-04:00", "updated": "2025-05-30T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "aperol", "bitters (Peychaud's)", "cynar", "lemon juice", "scotch" ], "ingredients": [ "1 1/2 oz Scotch (Famous Grouse Smoky Black)", "1/2 oz Cynar", "1/2 oz Aperol", "1/2 oz Lemon Juice", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Scotch (Famous Grouse Smoky Black)\n1/2 oz Cynar\n1/2 oz Aperol\n1/2 oz Lemon Juice\n1 dash Peychaud's Bitters\nShake with ice, strain into a coupe, and garnish with a lemon twist.\nRecently, a guest came into work and asked for a Paper Plane, and we began talking about ways to make the drink if Amaro Nonino is unavailable. After I mentioned that I have seen Averna and Montenegro used as substitutes, he declared that Cynar was surprisingly good as a fill-in; therefore, two weeks ago I riffed on it with Scotch at home. Cynar and Aperol are a duo that I have enjoyed in a variety of drinks like the\nJuan Bautista\n,\nMad Max\nand\nRucola Negroni\n, so I figured that it would turn out decent. I originally tried as an equal parts number and perhaps it would have worked better with a robust and smoky single malt, but with a blend, I found better success being spirit forward here. For a name, I dubbed this one after a 1960s performance space headed by Andy Warhol that I learned about in the\nSt. Marks Is Dead\nbook. In the glass, the Balloon Farm lifted to the nose with lemon, orange, and Scotch aromas. Next, lemon, caramel, and orange notes on the sip bounced into Scotch, vegetal, orange, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpYz21mVBzFKfpxltqBT4w6ZJfhgwFy7qhS87ngPjPE43zSAH8_JM0TzzRt3pc_4rx4IbdiVBlJO9ba7BVJHIKhXEfXOz3v-2_clarXkwZt3cx4Io4ZFFoU1xj0XxBjg53hbhbttw_TgMANgElYUpTfW7kdXH1oGhWxNd0e5qRGt6Ki-bcvkkzryeOm13/s320/balloonfarm_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpYz21mVBzFKfpxltqBT4w6ZJfhgwFy7qhS87ngPjPE43zSAH8_JM0TzzRt3pc_4rx4IbdiVBlJO9ba7BVJHIKhXEfXOz3v-2_clarXkwZt3cx4Io4ZFFoU1xj0XxBjg53hbhbttw_TgMANgElYUpTfW7kdXH1oGhWxNd0e5qRGt6Ki-bcvkkzryeOm13/s800/balloonfarm_ig400.jpg", "comment_count": 0 }, { "title": "save the last dance", "url": "https://cocktailvirgin.blogspot.com/2025/05/save-last-dance.html", "published": "2025-05-31T08:00:00.056-04:00", "updated": "2025-05-31T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": "Brian Maxwell", "source": "Shaker of Spirits", "year": 2020 }, "categories": [ "averna", "bitters (Angostura)", "campari", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Appleton 12 Year Jamaican Rum (Monymusk Gold)", "3/4 oz Rhum JM Blanc (JM 100°)", "3/4 oz Campari", "3/4 oz Averna", "4 dash Angostura Bitters" ], "instructions": "Shaker of Spirits", "body_text": "3/4 oz Appleton 12 Year Jamaican Rum (Monymusk Gold)\n3/4 oz Rhum JM Blanc (JM 100°)\n3/4 oz Campari\n3/4 oz Averna\n4 dash Angostura Bitters\nSmoke an old fashioned glass over ignited cinnamon stick bits. Stir with ice, strain into said glass with a large ice cube, and garnish with an orange twist and an orchid (omit).\nTwo Saturdays ago, I had spotted a reference to the Save the Last Dance by Brian Maxwell, and I hunted down the recipe from his\nShaker of Spirits\nblog. The drink was part of his 2020 Pandemic recipe series that included such hits as\nGround Control to Major Donn\nand\nA Million Dreams\n, and he named this one after the 1960s The Drifters' song for his 68th entry. Overall, it read like a\nRight Hand\nwith some rhum agricole, but with the Averna instead of sweet vermouth, it reminded me of the\nGuiding Light\nand\nThe Departed\n. In the glass, the Save the Last Dance gave forth an orange, hint cinnamon smoke, and caramel aroma. Next, caramel notes on the sip waited up for grassy rum, bitter orange, caramel, herbal, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwc1Y7eynTnRYcn6IjbW8x2zTSpf5poq_vB70aykowbBZzBEFHWmBaJSJaBevVGN3dkyUEBqD4PNZYf215B24qEHgXannweECJLr_b4sscLa6Ya9-DvKqO0ZPKlHxPO78LPhr_p9hp90qq3H2ufUFucJscOTKPeItKiRaA-VwOZj7u_cI5pXOEzCS3Apt/s320/savethelastdance_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwc1Y7eynTnRYcn6IjbW8x2zTSpf5poq_vB70aykowbBZzBEFHWmBaJSJaBevVGN3dkyUEBqD4PNZYf215B24qEHgXannweECJLr_b4sscLa6Ya9-DvKqO0ZPKlHxPO78LPhr_p9hp90qq3H2ufUFucJscOTKPeItKiRaA-VwOZj7u_cI5pXOEzCS3Apt/s800/savethelastdance_ig400.jpg", "comment_count": 0 }, { "title": "tiger's tale", "url": "https://cocktailvirgin.blogspot.com/2025/06/tigers-tale.html", "published": "2025-06-02T08:00:00.058-04:00", "updated": "2025-06-02T08:00:00.124-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Gabe Fonseca", "source": "Ranger Station", "year": null }, "categories": [ "#other", "falernum", "lemon juice", "pimento dram", "pineapple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Sazerac Rye", "3/4 oz Lemon Juice", "1/2 oz Pineapple Syrup", "1/2 oz Falernum", "1/4 oz Allspice Dram" ], "instructions": "Shake with ice and strain into a coupe glass. Garnish with lemon oil from a twist and dehydrated orange dust (orange twist).", "body_text": "1 1/2 oz Sazerac Rye\n3/4 oz Lemon Juice\n1/2 oz Pineapple Syrup\n1/2 oz Falernum\n1/4 oz Allspice Dram\nShake with ice and strain into a coupe glass. Garnish with lemon oil from a twist and dehydrated orange dust (orange twist).\nTwo week ago, I flew down to Atlanta to attend the USBG national conference. On Tuesday, I opted to attend the Sazerac-sponsored event from the two that were offered on the schedule that evening, and it was at a woodsy lodge speakeasy called the Ranger Station up a staircase and above the Ladybird Grove & Mess Hall. For a first drink, I requested the Tiger's Tale that was attributed to San Diego bartender Gabe Fonseca as a riff of the 1937\nLion's Tail\nthat was reminscent of the\nTropical Lion's Tail\ngiven the pineapple syrup element. Perhaps the drink was named after the book by Colleen Houck or one of the movies by that name. In the glass, the Tiger's Tale lept to the nose with an orange oil bouquet. Next, pineapple and lemon notes on the sip were hunted down by whiskey, allspice, ginger, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gci8W5Ny6mzbpSs2XR9l7stARGpZCJ5_91kVdysO4SUU8zXjiDO7GeqD03hUueeVN5V-WoJPi1l1lSaAJdVdbP-EhZVMvqv8MnBcvWF35YArji6Nkra3wALXm10oRCz2HuEbZ0ESsipOU4b4hsmkW_5FcvYKtBozbQ4bF5NDEJUAbFKaufVeTua7G4iJ/s320/tigerstale_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gci8W5Ny6mzbpSs2XR9l7stARGpZCJ5_91kVdysO4SUU8zXjiDO7GeqD03hUueeVN5V-WoJPi1l1lSaAJdVdbP-EhZVMvqv8MnBcvWF35YArji6Nkra3wALXm10oRCz2HuEbZ0ESsipOU4b4hsmkW_5FcvYKtBozbQ4bF5NDEJUAbFKaufVeTua7G4iJ/s800/tigerstale_ig400.jpg", "comment_count": 0 }, { "title": "wide eyed", "url": "https://cocktailvirgin.blogspot.com/2025/06/wide-eyed.html", "published": "2025-06-03T08:00:00.054-04:00", "updated": "2025-06-03T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Marco Salas", "source": "The London Underground", "year": null }, "categories": [ "absinthe", "bitters (Peychaud's)", "kahlua", "simple syrup" ], "ingredients": [ "3/4 oz Lucid Absinthe Superieure", "3/4 oz Coffee Liqueur (Kapali)", "3/4 oz Peychaud's Bitters", "1 oz Cold Brew Coffee", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice (shake without ice as I used a frozen package of pre-diluted mix) and strain into a cocktail coupe.", "body_text": "3/4 oz Lucid Absinthe Superieure\n3/4 oz Coffee Liqueur (Kapali)\n3/4 oz Peychaud's Bitters\n1 oz Cold Brew Coffee\n1/2 oz Simple Syrup\nShake with ice (shake without ice as I used a frozen package of pre-diluted mix) and strain into a cocktail coupe.\nAt the USBG national meeting in Atlanta two weeks ago, one of the great presentations was by Darian Everding and Theodore Breaux on Monday entitled \"Absinthe - History, Mystery, & Mastering Its Mixology.\" Darian had prepared two pouched cocktails for us to depart with: one I drank later that night since it had citrus juice that might not last too long, and the other was this one, the Wide Eye, that serves as the Espresso Martini at The London Underground in Ames, Iowa, that I took home. Darian wrote in an article in\nChilled Magazine\nthat it was created by Marco Salas. The pouch's recipe sticker was vague on the coffee liqueur whose sweetness seemed importance to hit the stunning balance, and Darian replied to my inquiry with, \"I used Kapali for this and often go for Kamora!\" In the glass, the Wide Eye opened up with anise and coffee aromas. Next, a semi-sweet roast note on the sip bloomed into coffee and cherry-anise flavors on the swallow with a roast-driven finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_OekMfqKrQpeLwwiE91EFbX7wrXcImemtINpG1s1C8eiX2V3Ge6kqTnbvlG2UZAX5ZzO5xielqmZkpdtZbT6e0zR8wCFh4fmvqXGwQ_kAyPqaQlT-snTafwNqt1Bx1JqfprqlBPT-Kls6CJY4FOPppatq0-SIIPS0TJBN9xmeSjBGzH3x8nNjMq4vqx8/s320/wideeyed_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_OekMfqKrQpeLwwiE91EFbX7wrXcImemtINpG1s1C8eiX2V3Ge6kqTnbvlG2UZAX5ZzO5xielqmZkpdtZbT6e0zR8wCFh4fmvqXGwQ_kAyPqaQlT-snTafwNqt1Bx1JqfprqlBPT-Kls6CJY4FOPppatq0-SIIPS0TJBN9xmeSjBGzH3x8nNjMq4vqx8/s800/wideeyed_ig400.jpg", "comment_count": 1 }, { "title": "bowie intro", "url": "https://cocktailvirgin.blogspot.com/2025/06/bowie-intro.html", "published": "2025-06-04T08:00:00.042-04:00", "updated": "2025-06-04T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "muddle", "attribution": { "creator": "Chaim Dauermann", "source": "The Up & Up", "year": 2024 }, "categories": [ "aquavit", "creme de banane", "lemon juice", "simple syrup", "whiskey" ], "ingredients": [ "1 1/4 oz Suntory Toki Japanese Whisky", "1/2 oz Giffard Banane du Bresil (Tempus Fugit)", "1/4 oz Krogstad Aquavit", "3/4 oz Lemon Juice", "1/2 oz Rich Demerara 2:1 Syrup (1/2+ oz 1:1)", "2 Cherries (Luxardo)" ], "instructions": "Muddle cherries, add rest of the ingredients, and shake with ice. Double strain into a Collins glass with crushed ice (old fashioned glass with a large cube) and garnish with a cherry or a lemon wheel-cherry bullseye (cherry).", "body_text": "1 1/4 oz Suntory Toki Japanese Whisky\n1/2 oz Giffard Banane du Bresil (Tempus Fugit)\n1/4 oz Krogstad Aquavit\n3/4 oz Lemon Juice\n1/2 oz Rich Demerara 2:1 Syrup (1/2+ oz 1:1)\n2 Cherries (Luxardo)\nMuddle cherries, add rest of the ingredients, and shake with ice. Double strain into a Collins glass with crushed ice (old fashioned glass with a large cube) and garnish with a cherry or a lemon wheel-cherry bullseye (cherry).\nWhen I landed late Wednesday night two weeks ago from the USBG conference in Atlanta, it was time for a nightcap. For a recipe, I opted for the Bowie Intro by Chaim Dauermann at The Up & Up in Manhattan that was posted on\nKindredCocktails\n. The database sourced the drink from a 2024\nThe Manual\narticle on crème de banane recipes, and since banana and aquavit worked really well in the\nMr. Wednesday\n, I was sold. In the glass, the Bowie Intro gave forth a caraway, cherry, and whisky aroma. Next, lemon, cherry, and caramel notes on the sip transformed into whisky, banana, cherry, and caraway flavors on the swallow. Indeed, the touch of aquavit was rather elegant in this mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvhMypMpCej_Tz4bFJKPUod3hAjedOzIXDkFnHkOedNRxMV6SezRH6l-jCSxpqLdwfOXcatSyWQMiepgYldHAVGdITiA4GBk4rT0B90w7PZBwdbBOZeRCnXEmQGfTOJFbpWLPjAzZb_mSZ6Ak7uuT36E9hB-JaGlht3RQfGy98MFigKSvZcO2utQeOPWy/s320/bowieintro_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvhMypMpCej_Tz4bFJKPUod3hAjedOzIXDkFnHkOedNRxMV6SezRH6l-jCSxpqLdwfOXcatSyWQMiepgYldHAVGdITiA4GBk4rT0B90w7PZBwdbBOZeRCnXEmQGfTOJFbpWLPjAzZb_mSZ6Ak7uuT36E9hB-JaGlht3RQfGy98MFigKSvZcO2utQeOPWy/s800/bowieintro_ig400.jpg", "comment_count": 0 }, { "title": "this bitter pill", "url": "https://cocktailvirgin.blogspot.com/2025/06/this-bitter-pill.html", "published": "2025-06-05T08:00:00.047-04:00", "updated": "2025-06-05T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Polite Provisions", "year": 2023 }, "categories": [ "amaro", "bitters (orange)", "campari", "rum" ], "ingredients": [ "1 1/2 Pineapple-Infused Rum (Planteray Stiggins')", "3/4 oz Amaro Montenegro", "3/4 oz Campari", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a pineapple wedge (omit).", "body_text": "1 1/2 Pineapple-Infused Rum (Planteray Stiggins')\n3/4 oz Amaro Montenegro\n3/4 oz Campari\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a pineapple wedge (omit).\nTwo Thursdays ago, I decided to make a cocktail from the Polite Provisions \"Emo Tiki Pop Up\" in 2023 called This Bitter Pill that I sourced from online recipe flashcards. The drink was named after a Dashboard Confessional song from 2001, and I was drawn in by the Montenegro-Campari duo that I was first introduced to by bartender Paul Manzelli at Bergamot in the\nMonte Cassino\nand\nMontenegroni\nand later saw elsewhere in the\nNearly Headless Nickroni\n,\nPink Rabbit\n, and\nSmoke in the Well\n. The recipe's 2:1:1 structure reminded me of the\nDashboard Hula Girl\ngiven the pineapple rum, but that drink contained Averna and Amontillado though. In the glass, This Bitter Pill lit up with pineapple, orange, and caramel aromas. Next, caramel and tropical fruit notes on the sip slid into rum, pineapple, orange, and bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGznALvzptrWVOCd0uvBnbo5nNfHZbxCMjjCZVJSpxdTPzBrrDMtiaIeSzCb2NeK_5YHXtCJo5cJMig2iz319pJKgkj33k-dU0-1W_UG1VAFI22J8nF9d_ilfmaINNEmB8oy7EescY3mOS-A079bJ4q5MUEusYivzYVFMr2VEocAXUnz_Tf8PYGn9nAjFn/s320/thisbitterpill_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGznALvzptrWVOCd0uvBnbo5nNfHZbxCMjjCZVJSpxdTPzBrrDMtiaIeSzCb2NeK_5YHXtCJo5cJMig2iz319pJKgkj33k-dU0-1W_UG1VAFI22J8nF9d_ilfmaINNEmB8oy7EescY3mOS-A079bJ4q5MUEusYivzYVFMr2VEocAXUnz_Tf8PYGn9nAjFn/s800/thisbitterpill_ig400.jpg", "comment_count": 0 }, { "title": "soy capitan!", "url": "https://cocktailvirgin.blogspot.com/2025/06/soy-capitan.html", "published": "2025-06-06T08:00:00.028-04:00", "updated": "2025-06-06T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Ward 8", "year": 2017 }, "categories": [ "aperol", "lemon juice", "pamplemousse", "tequila" ], "ingredients": [ "3/4 oz Espolon Reposado Tequila", "3/4 oz Aperol", "3/4 oz Pamplemousse Rose (St. Elder)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "3/4 oz Espolon Reposado Tequila\n3/4 oz Aperol\n3/4 oz Pamplemousse Rose (St. Elder)\n3/4 oz Lemon Juice\nShake with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays ago, I returned to a 2017 era set of online recipe flashcards for Ward 8 in Boston and landed on the Soy Capitan! I was able to find a mention of the drink in a 2018\nYelp\nreview, and it reminded me of the\nMildred Pierce\nand\nErika Marie\nthat pair mezcal instead of tequila with Aperol and grapefruit liqueur. In the glass, the Soy Capitan! showcased lemon, tequila, orange, and grapefruit aromas on the nose. Next, lemon and orange notes on the sip gave forth tequila and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2N_O2sfzJfnUB3AF0qSLkYlO0z0v5whD0iB2FR9VOIr1cXmlP2KiO0_2O4gqtRs6O78V_A4QdTWFiyPTUDyhAzzUpc_36RoKm6n93iCjD9lrXWWR54SJcZvPrIU84SOdcQXiLBvG8Di7qCOUzy2jZkfKz5dNfr7pPgXaNzn5uQraN3a0In9zryLJfNFs/s320/soycapitan_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2N_O2sfzJfnUB3AF0qSLkYlO0z0v5whD0iB2FR9VOIr1cXmlP2KiO0_2O4gqtRs6O78V_A4QdTWFiyPTUDyhAzzUpc_36RoKm6n93iCjD9lrXWWR54SJcZvPrIU84SOdcQXiLBvG8Di7qCOUzy2jZkfKz5dNfr7pPgXaNzn5uQraN3a0In9zryLJfNFs/s800/soycapitan_ig400.jpg", "comment_count": 0 }, { "title": "smitten cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/06/smitten-cocktail.html", "published": "2025-06-07T08:00:00.024-04:00", "updated": "2025-06-07T08:00:00.326-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Bobby Heugel", "source": "Imbibe Magazine", "year": 2015 }, "categories": [ "campari", "gin", "lemon juice", "simple syrup" ], "ingredients": [ "1 oz Beefeater Gin", "1 oz Campari", "1 oz Lemon Juice", "1/2 oz Simple Syrup", "10-12 leaf Mint" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a mint sprig.", "body_text": "1 oz Beefeater Gin\n1 oz Campari\n1 oz Lemon Juice\n1/2 oz Simple Syrup\n10-12 leaf Mint\nShake with ice, strain into a coupe glass, and garnish with a mint sprig.\nTwo Saturdays ago, I decided to make the Smitten Cocktail by Bobby Heugel at the Anvil in Houston that was published in\nImbibe Magazine\nback in 2015. The Campari, gin, citrus, and mint aspected reminded me of Stephen Shellenberger's\nBoa Vista\n, and I tinkered with gin, Campari, and mint in the\nCount Camillo's Derby\n. Once assembled, the Smitten Cocktail opened up with mint and peach aromas. Next, lemon and orange on the sip transformed into gin, mint, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkji1UphQSffnTtHtttoI0Qu9Dba8Yk0uSFkTBWTs4rTZzzvBCj6WzcD8oqhz_iNkeJxtIkcl0XGDZPjvV26yVr-39e74Qu_ta4Wj5GJWz4uQdWp4I5sxojPWzWDWyU9bGqBcTbjRgECx1KCmDzmA68HyLcEcNZBNLFrNONo5JvBB06LQDxxfV0_vyRhQP/s320/smitten_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkji1UphQSffnTtHtttoI0Qu9Dba8Yk0uSFkTBWTs4rTZzzvBCj6WzcD8oqhz_iNkeJxtIkcl0XGDZPjvV26yVr-39e74Qu_ta4Wj5GJWz4uQdWp4I5sxojPWzWDWyU9bGqBcTbjRgECx1KCmDzmA68HyLcEcNZBNLFrNONo5JvBB06LQDxxfV0_vyRhQP/s800/smitten_ig400.jpg", "comment_count": 0 }, { "title": "xanto cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/06/xanto-cocktail.html", "published": "2025-06-08T08:00:00.031-04:00", "updated": "2025-06-08T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "benedictine", "bitters (Angostura)", "cognac", "lemon juice" ], "ingredients": [ "80% Aged Cognac (2 oz Courvoisier VS)", "10% Benedictine (1/2 oz + 1/8 oz Demerara Syrup)", "10% Lemon Juice (1/2 oz)", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist (express and discard).", "body_text": "80% Aged Cognac (2 oz Courvoisier VS)\n10% Benedictine (1/2 oz + 1/8 oz Demerara Syrup)\n10% Lemon Juice (1/2 oz)\n2 dash Angostura Bitters\nShake with ice, strain into a cocktail coupe, and garnish with a lemon twist (express and discard).\nTwo Sundays prior, I reached for my copy of the\n1000 Misture\nbook from 1936, and the Xanto Cocktail caught my eye. Xanto is an Italian masculine name meaning \"golden\", and it appeared like a Cognac\nFrisco Sour\nwith bitters. Moreover, it reminded me of the Yellow Chartreuse variation of the\nChamps Elysées\n(it is technically a Green Chartreuse\ndrink\nthough). Shaken and strained, the Xanto blossomed with a Cognac, lemon, and herbal bouquet. Next, a lemon-driven sip ventured towards Cognac, herbal, lemon, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VGmQfyrsiStt7fndSHuNQ-XglSCys4o7zvc6zsg3FaS1wW4hHc8hIJEJoJNRoKuhFn7NZg-ZeOCBEdDDiZGTeRDJsCifvzNQqZEw9aMHTpE8ZtHt2xFLeuBdHNvD7IMmDrJ3FSmkuefR3H1XPwcnfuvkYEYXvTIXSsHvbqkGI8opeAVkGGnexeKttMGb/s320/xanto_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VGmQfyrsiStt7fndSHuNQ-XglSCys4o7zvc6zsg3FaS1wW4hHc8hIJEJoJNRoKuhFn7NZg-ZeOCBEdDDiZGTeRDJsCifvzNQqZEw9aMHTpE8ZtHt2xFLeuBdHNvD7IMmDrJ3FSmkuefR3H1XPwcnfuvkYEYXvTIXSsHvbqkGI8opeAVkGGnexeKttMGb/s800/xanto_ig400.jpg", "comment_count": 0 }, { "title": "the refuge", "url": "https://cocktailvirgin.blogspot.com/2025/06/the-refuge.html", "published": "2025-06-09T08:00:00.035-04:00", "updated": "2025-06-09T08:00:00.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Paper Plane", "year": 2014 }, "categories": [ "bitters (orange)", "curacao", "rum", "tequila" ], "ingredients": [ "1 1/2 oz Herradura Reposado Tequila (Espolon)", "1/2 oz Ron Miel (Zaya)", "1/2 oz Punt e Mes", "1/4 oz Smith & Cross Rum", "1/4 oz Pierre Ferrand Dry Curaçao", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Herradura Reposado Tequila (Espolon)\n1/2 oz Ron Miel (Zaya)\n1/2 oz Punt e Mes\n1/4 oz Smith & Cross Rum\n1/4 oz Pierre Ferrand Dry Curaçao\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Mondays ago, I reopened the online recipe flashcards for the Paper Plane in Atlanta, and I spotted the tequila-rum stirred drink called the Refuge that dated back to 2014 via a mention in a\nYelp\nreview. Here, the Punt e Mes-orange liqueur modifier reminded me of No. 9 Park's Negroni variation the\nPatrician\n. I had previously skipped over this recipe for I lack the honey-tinged rum from the Canary Islands, but I figured that a caramel- and sugar-laden rum like Zaya might come close. Once mixed, the Refuge projected orange, grape, and vegetal aromas to the nose. Next, grape and caramel notes on the sip slid into tequila, funky rum, caramel, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9u5oiB1SliJ1LptjRSTA5hru7WssigDg-Kaxzd_rOWGhAVmqZSwq-fuEgvt7zk6S3pN9OQIVT6UeZiftWboEkHdCWW-GnrPDn0lBtidgLV6of_c_2KiGkP7HtoAhyBfeJVbisvOQX3HOngBTtXxG-uaw75hcPcNRDoaizCjdG1j2D6sAsJ1Qreteylv3/s320/refuge_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9u5oiB1SliJ1LptjRSTA5hru7WssigDg-Kaxzd_rOWGhAVmqZSwq-fuEgvt7zk6S3pN9OQIVT6UeZiftWboEkHdCWW-GnrPDn0lBtidgLV6of_c_2KiGkP7HtoAhyBfeJVbisvOQX3HOngBTtXxG-uaw75hcPcNRDoaizCjdG1j2D6sAsJ1Qreteylv3/s800/refuge_ig400.jpg", "comment_count": 0 }, { "title": "isla bonita", "url": "https://cocktailvirgin.blogspot.com/2025/06/isla-bonita.html", "published": "2025-06-10T08:00:00.045-04:00", "updated": "2025-06-10T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Good Company", "year": 2024 }, "categories": [ "apricot liqueur", "bitters (mole)", "campari", "kahlua", "tequila" ], "ingredients": [ "1 1/4 oz Reposado Tequila (Espolon)", "1/2 oz Campari", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Caffe Lolita (Borghetti)", "2 dash Chocolate Bitters (Bittermens Mole)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/4 oz Reposado Tequila (Espolon)\n1/2 oz Campari\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Caffe Lolita (Borghetti)\n2 dash Chocolate Bitters (Bittermens Mole)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Tuesdays ago, I uncovered a collection of online recipe flashcards for Good Company in St. Louis, and the Isla Bonita called out to me. Their\nInstagram\nposted that it was their Negroni Week 2024 offering but did not mention if it was named after the Madonna song; they did describe it as, \"If tequila and Campari went camping in the woods\" though. Looking at the build, Campari and apricot liqueur are a great pairing that I have tried in\nA Moment of Silence\nfrom\nBeta Cocktails\nand utilized in my Boulevardier meets Slope drink, the\nIntercept\n. Moreover, Campari and coffee liqueur have worked great in cocktails like the\nRed Morning Light\nand were utilized in my\nSex Lives of Cannibals\nTiki drink. Once prepared, the Isla Bonita gave forth orange, vegetal, and roast aromas. Next, roast and orchard fruit notes on the sip opened up into tequila, coffee, apricot, bitter orange, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB02am522Ux_3FJett_kVPsmhaaY45jY43XYR866u5gyqygRSTqG0p3DSGHcGn6ihzHCwwqA_CEHEGHPaoZLS3rq9ZgiattrqAx8KaKRsfeHmo7zxEQxeBvvY-jiSaELi1h4MwOerW5CdWq8yEz60ceogVlLACIEQT_0gKo9npMUiaWnctmhnryUTuE9x6/s320/islabonita_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB02am522Ux_3FJett_kVPsmhaaY45jY43XYR866u5gyqygRSTqG0p3DSGHcGn6ihzHCwwqA_CEHEGHPaoZLS3rq9ZgiattrqAx8KaKRsfeHmo7zxEQxeBvvY-jiSaELi1h4MwOerW5CdWq8yEz60ceogVlLACIEQT_0gKo9npMUiaWnctmhnryUTuE9x6/s800/islabonita_ig400.jpg", "comment_count": 0 }, { "title": ":: somerville distillery rum ::", "url": "https://cocktailvirgin.blogspot.com/2025/06/somerville-distillery-rum.html", "published": "2025-06-10T10:40:00.001-04:00", "updated": "2025-06-10T10:41:07.882-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay" ], "ingredients": [], "instructions": null, "body_text": "I first learned of my areas rich history in rum production when I read Wayne Curtis’\nAnd A Bottle of Rum\ncirca 2007-08 where the book alerted me that my city of Somerville, Massachusetts, had a role in rum production alongside the better known neighboring city of Medford. It also pointed out that there was a monument a few blocks from my home where Paul Revere took a detour on his midnight ride to avoid the Redcoats and seek shelter at the home of his friend, rum distiller Isaac Hall. Isaac’s relative John Hall started distilling rum in Medford in 1715 and the city’s tradition lasted until 1905. Very little remains of the industry save for Isaac Hall’s home (that became a funeral home by the time Curtis wrote about it and a Islamic cultural center when I last stopped by around a year ago), a\nplaque\nin downtown Medford that I include in my post about my drink the Rum River Mystic, and the brand name Medford Rum which is in the hands of South Boston’s GrandTen Distillery after it was acquired from the previous owner M.S. Walker in 2013.\nSomerville’s distilling industry was delayed by a century and a half to open and even less remains as artifacts or remembrances. The later start of Somerville’s distilling was possibly due to the city mostly lacking access to water such as the harbor in Charlestown or the Mystic River flowing through Medford. Somerville’s current geography only has a minor portion near Assembly Square touching a river. However, railroad lines were probably Somerville’s answer with its distillery being adjacent to the Fitchburg Railroad which opened in the 1840s as a means of bringing in molasses raw materials in and finished rum out.\nThe distillery was opened by Daniel E. Chase when he broke away and moved his operations over from Charlestown. According to\nSomerville, Past & Present\nfrom 1897, Chase was born in Warner, New Hampshire, in 1829, and moved to the Boston area in 1850. The first mention of his entry into the rum industry was when he joined the firm of Ezra Trull & Company in 1857, and when Trull died in 1864, the name changed to Chase and Trull. The book mentions that they “were at one time the largest distillers of New England rum in the world.”\nAn article on the Edward Everett House in Charlestown written in 1996 offers up a different timeline with distiller Ezra Trull owning that house until his death in 1870. The book\nMetropolis of New England\nfrom 1889 confuses the matter by mentioning that Trull died in 1886 although no first name was mentioned. There were perhaps more than one Trull family member, such as his brother John, involved; before the distillery in Charlestown became Chase & Trull, the distillery was called Trull Brothers’. Perhaps Chase set out on his own when the distillery became the firm of Chapin, Trull, & Co. in 1877, and Nahum Chapin ran the Charlestown distillery after 1886.\nCharles Coulombe’s wrote in\nRum: The Epic Story of the Drink\nin 2004, “Nor did the trade with Africa cease, although the end of slavery as a result of the Civil War forced it into more benevolent channels. The Chase distilleries in Somerville and the Lawrence distilleries in Medford, both in Massachusetts, continued to make rum for export. Together with Bibles, the liquor arrived on the West African coast, and in turn bought palm oil for the Lever Brothers and black mahogany for various manufacturers.” The book\nBoston Looks Seaward 1630-1940\nin a chapter called “Rum and Bibles” expounds on this with:\n“Although less adventurous than in the past, Boston’s rum trade with the Gold Coast of Africa flourished until the Volstead Act closed down the local distilleries in 1919... The Chase Distillery of Somerville manufactured a large share of the rum, and such shipping firms as John G. Hall, Charles Hunt & Company, Crowell & Thurlow, and the John S. Emery Company carried it, as well as missionary supplies, flour, and lumber, to the West Coast of Africa. Several staid Bostonians, staunch supporters of the temperance movement, participated in this trade, and often a teetotaler Boston sea captain hedged his barrels of rum with boxes of Bibles. Instead of ‘black ivory,’ more than a score of Boston schooners brought back mahogany for a Kentucky manufacturer and palm oil for Lever Brothers of Cambridge.”\nThe\nSomerville Directory of the Inhabitants and Institutions\nproffers up the distillery’s address at 15 Bleachery Court and that they were making “double copper-distilled molasses rum.”\nPeter’s Rum Labels\nwebsite provides that they not only produced the Somerville Distillery Rum brand, but the distillery sold Chase’s Fine Old Blend Whiskey (no mention if they distilled grain or merely rectified the spirits for sale). And that site points to\nThe Pre-Prohibition Glass-Collector’s Site\nwhich offers up tax records for the distillery that begin as early as 1898 and last reported in 1914. Many of the years’ records were never saved, and the distillery could have been in production before well before 1898 (I show evidence of the distillery being open a decade before this below). Those years show that spirits were deposited in the warehouse, spirits were withdrawn for export with payment of a tax, and that spirits remained at the end of the year. The last record of 1920 mentioned the distillery but did not provide any tax data perhaps due to a final inspection with the onset of Prohibition.\nThe Massachusetts Historic Commission wrote up an article about Duck Village in Somerville, and it mentions that the house at 85 Properzi Way was built for Daniel and Mary Chase circa 1890, and that Chase’s business a half mile away remained active until at least 1915. Having lived and worked near 15 Bleachery Court (although the current street location has been shifted over), I knew that the distillery laid under the current ice skating rink and parking lot with no trace of its existence left behind by marker or sign (see split image at the end). This lack of evidence all changed after a connection I made in Colorado Springs when I gave my talk on\nThe Cultural Significance of Cocktails\npointed me to Matthew Dickey of the Boston Preservation Alliance. Over a few Guinness stouts at the Eire Pub, Matt introduced me to the\nMapJunction\nwebsite that overlays historic maps along with modern aerial and satellite photos. I was able to find the distillery clearly labeled on the map in 1888, 1895 (top map), and 1900. For decades after Prohibition, the area appeared to be barren until it was developed into the Founders Memorial Ice Skating Rink.\nOf the three maps, the 1888 one (above) opened up a world of information. It clearly shows the layout of the building including the location of the still, fermentation tanks, and two bonded warehouses. The label for the coal pile suggests that was the fuel to power the still (no evidence whether it was direct fire or using the new 1870s technology of steam jacketed). Next to the coal pile were refuse tubs (unlike the Medford distilleries, they could not dump their waste into a river) and return tubs where the water to condense out the distillate in the worm tube was kept. The map also describes how there was one private and one government watchman to keep tabs on the distillery, and safety was ensured by hand grenades and water pipes. Hand grenades in a distillery? Back then, that was the name for hand-thrown fire suppression devices to extinguish smaller fires. The original ones patented in 1863 were glass and filled initially with salt water (since it was harder to freeze) and by 1912 with carbon tetrachloride; firefighting had grenades was phased out in the 1950s well before it was learned circa 1970 that this effective chemical was actually carcinogenic.\nUnfortunately, no dram of Somerville Distillery Rum remains. Most of it was probably packaged into barrels for export across the Atlantic and for sale at local taverns. In conversation with rum scholar Matt Pietrek, I surmised that the distillery as “a major producer of non-noteworthy rum” especially in comparison to how well received and respected the rums from Medford were. However, given that the Massachusetts rum that I tasted in 2010 at\nSteve Remsberg’s house\nwas rather good – an aged rum from the Everett Distilling Company around 4 miles from my home and sold by Brooklyn’s Austin, Nichols & Co. of Wild Turkey fame – yet never got much mention in the literature either. Then again, that rum sat around for 17 years before being bottled due to Prohibition, and much of the Somerville product and the Everett rums sold before Prohibition would not have experienced any wood rest that long due to financial considerations. Given Chase’s pair of bonded warehouses, it was definitely an aged spirit even if were to be sold off relatively young. Perhaps the major cooperage in town under three-quarters of a mile away from the distillery, S. Armstrong & Co., that utilized mills in Athol, Massachusetts, and Brookline, New Hampshire, made sourcing barrels rather convenient.\nWith the map information and a few other primary sources made available in the last few years, this concludes the research project that I started back in June 2009 (according to my Microsoft Word document file information). The initiation would have been a little over a year before I would have the rare chance in New Orleans to taste Massachusetts rum distilled before Prohibition. Since 2009, rum distilleries started appearing in Massachusetts like Privateer, Bully Boy, GrandTen, Berkshire Mountain, Short Path, and others to continue on the tradition.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_SI8XO54QtCHRYllU_SS7nZJIyy2XMJXFqruYUKhkH078CerxA_rNcxwQ18n_c2d9dmjOoRldMlBOBjpxi2GzdJp9TLwZrs-v6sRgp4Y4GVF3dEY9-Q2lIgzpQMMhpo9999uRXwfTrrMS7lj18wX_aGPdvMKSJcVJysu5hLdijjBzH5G-wIL2lnWAP1v/s320/distillery_somerville_bromleyatlas1895_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_RDw8loNUW7Ud2fE8qGLTCO-BS1SLGEb4KWIomOQ_6HnCbzZI_iJtAuSqz97bmu3DjkVJwp26-ENslpX51Ay3Vz5z9wiM_CGZjvSn_3HpY1GERB1YQRDz3Ai03K_ggzio2qVdPq0BzqPyOgn_4zo7xO766l4S7_E5_C-yijLD-FL8D9s9x7nD4t3V56L/s320/distillery_cambridgesanbornatlass1888_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBWJTXekghblhGBrJkkqsCeMW78NiRzkDjhCwA9pGc4HEM_M7AxkQIFA_s4PYc8hPUdVk1IdKl43XSPkccR4xCNi-Q2Cgf6fRPq9VOQlozeaZOZwyAKM3so4rM_3Vmz2fFq-jzSZhE2Poot0UMGNI91VHzu6kSEsAi1e_mEswfjCicuiZtmww_b8NthCc/s320/armstrongcooperage_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-Zg8zxpzoTjI6hGaCrePmnl6eIENyp79wk-8gD9xAHH5lmxy_Gq4XEIenfz9DK761DQ-IcFo1kmzRvh3ykmWDFNos8rQ95RAnvHUu_KxVvO_MdCF0gV6caOO9v82Kz2AoZw058JUdFU2CwRdrICBWGSR-kodkIZHU3Slg5AO-2FS0fRsYYZfQBaqoemA/s320/distillery_splitwithmodern_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_SI8XO54QtCHRYllU_SS7nZJIyy2XMJXFqruYUKhkH078CerxA_rNcxwQ18n_c2d9dmjOoRldMlBOBjpxi2GzdJp9TLwZrs-v6sRgp4Y4GVF3dEY9-Q2lIgzpQMMhpo9999uRXwfTrrMS7lj18wX_aGPdvMKSJcVJysu5hLdijjBzH5G-wIL2lnWAP1v/s800/distillery_somerville_bromleyatlas1895_400.jpg", "comment_count": 1 }, { "title": "marigold", "url": "https://cocktailvirgin.blogspot.com/2025/06/marigold.html", "published": "2025-06-11T08:00:00.035-04:00", "updated": "2025-06-11T08:00:00.224-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Lou Bustamante", "source": "The Official Downtown Abbey Cocktail Book", "year": null }, "categories": [ "bitters (other)", "fernet-branca", "gin", "lillet" ], "ingredients": [ "1 1/2 oz Gin (Treehouse Percy's Gin)", "1 1/2 oz Cocchi Americano", "2 dash Fernet Branca (1/8 oz)", "2 dash Lavender Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Gin (Treehouse Percy's Gin)\n1 1/2 oz Cocchi Americano\n2 dash Fernet Branca (1/8 oz)\n2 dash Lavender Bitters (Scrappy's)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Wednesdays ago, I ventured back to\nThe Official Downtown Abbey Cocktail Book\nghost written by Lou Bustamante and picked the Marigold. Lou named this Lady Edith-inspired riff on the\nHanky Panky\nafter Edith's daughter on the show. In the glass, the Marigold bloomed with orange, floral, pine, and grapefruit aromas. Next, pear and white grape notes on the sip attracted pine, apricot, menthol, and lavender flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfL80cTSMQ7B4JDGo2zKI-Znyw_U1dWJgyiIl2LBmO_uIJMgsvUfBriRUDG5PeoHW_k_5Vhm8ElAJutInmBskNSXyvdAwB6kuoE4ab5odeKbJDsk4uRTgwLJ8LvrCN0Ya-PW01mdnVwzLLGluJsDd6sh6Mp9VoQrrQU8l57I9LkXvQjLj2DCE7ir6oXtz/s320/marigold_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfL80cTSMQ7B4JDGo2zKI-Znyw_U1dWJgyiIl2LBmO_uIJMgsvUfBriRUDG5PeoHW_k_5Vhm8ElAJutInmBskNSXyvdAwB6kuoE4ab5odeKbJDsk4uRTgwLJ8LvrCN0Ya-PW01mdnVwzLLGluJsDd6sh6Mp9VoQrrQU8l57I9LkXvQjLj2DCE7ir6oXtz/s800/marigold_ig400.jpg", "comment_count": 0 }, { "title": "roughneck manhattan", "url": "https://cocktailvirgin.blogspot.com/2025/06/roughneck-manhattan.html", "published": "2025-06-12T08:00:00.041-04:00", "updated": "2025-06-12T08:00:00.321-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "County Barbeque", "year": 2015 }, "categories": [ "amaro", "bitters (other)", "lillet", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Wild Turkey 101° (Evan Williams Bonded Bourbon)", "3/4 oz Zucca Rabarbaro (Sfumato)", "1/2 oz Cocchi Americano", "2 dash Grapefruit Bitters (Bittermens)" ], "instructions": "Stir with ice and strain into a cocktail coupe. No garnish was mentioned, so I opted for a cherry.", "body_text": "2 oz Wild Turkey 101° (Evan Williams Bonded Bourbon)\n3/4 oz Zucca Rabarbaro (Sfumato)\n1/2 oz Cocchi Americano\n2 dash Grapefruit Bitters (Bittermens)\nStir with ice and strain into a cocktail coupe. No garnish was mentioned, so I opted for a cherry.\nTwo Thursdays ago, I returned to the set of online recipe flashcards from the County Barbeque in Chicago and picked the circa 2015 creation called the Roughneck Manhattan. I was able to find the drink mentioned on one of their old menus, and the name may refer to the construction workers who built the skyscrapers in the 1920s. Since I enjoyed the restaurant's Malört-bomb, the\nFireside\n, from that collection, I decided to give this one a go. Moreover, rabarbaro and Cocchi Americano have worked well in drinks like the\nBark & Bite\nand\nA Good Man is Hard to Find\n, so I was curious to try it here. In the glass, the Roughneck Manhattan ascended to the nose with roast and Bourbon aromas. Next, roast and pear notes on the sip assembled Bourbon, char, bitter herbal, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYGnQ_rvW9pXByGrGpETYFOJjLttdPNwNmXHq-f20dYCFmwPSA0uKchEuMTx_VVphFxEXJHiIm89Lf1-Tjj9vPEiI33_EP-WFF5BkIlAMusdv7zHp0Hz08dcCpIrh0FZ3G0-11rmNKpT9BC1uvknZTLkjiSKrnTBBm_z4ncw0je9IAgE9Y4kWiFOVZMr3/s320/roughneckmanhattan_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYGnQ_rvW9pXByGrGpETYFOJjLttdPNwNmXHq-f20dYCFmwPSA0uKchEuMTx_VVphFxEXJHiIm89Lf1-Tjj9vPEiI33_EP-WFF5BkIlAMusdv7zHp0Hz08dcCpIrh0FZ3G0-11rmNKpT9BC1uvknZTLkjiSKrnTBBm_z4ncw0je9IAgE9Y4kWiFOVZMr3/s800/roughneckmanhattan_ig400.jpg", "comment_count": 0 }, { "title": "defeat by greater things", "url": "https://cocktailvirgin.blogspot.com/2025/06/defeat-by-greater-things.html", "published": "2025-06-13T08:00:00.043-04:00", "updated": "2025-06-13T08:00:00.220-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Patterson House", "year": null }, "categories": [ "amaro", "bitters (orange)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "1 1/2 oz Amaro Nardini", "2 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with orange oils from a twist.", "body_text": "1 1/2 oz Rittenhouse Rye\n1 1/2 oz Amaro Nardini\n2 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe glass, and garnish with orange oils from a twist.\nTwo Fridays ago after I got home a bit tired from my bar shift, I sought out an easy to make drink and landed on the Defeat by Greater Things from the Patterson House in Nashville. I learned of the recipe via online flashcards and then found the cocktail posted about on their\nInstagram\nback in February, and it reminded me of the\nMayor's Lament\nwith a garnish and different bitters. The name is most likely a tribute to German poet Rainer Maria Rilke who declared, \"The purpose of life is to be defeated by greater and greater things.\" This\nBlack Manhattan\nof sorts launched off with an orange, herbal, licorice, and mint aroma. Next, caramel notes on the sip subsided into rye, root beer, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10dWhQRtL3tG2VuuK0AdQGu6x1xPb4_0diLtyfLcfeoD9O_YxRq4VmYLQHpAvook47LKLy5t3ELU7AA42byV13BkfwVCwASaszZr4N2keW91D_wBp_4U_C4yf7yULA-Z9UlWm4g6v6kyTwgIaWfS1S9YLGIb_30xofTECp_WvSUK8pacDnKs2M3DIbccP/s320/defeatbygreater_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10dWhQRtL3tG2VuuK0AdQGu6x1xPb4_0diLtyfLcfeoD9O_YxRq4VmYLQHpAvook47LKLy5t3ELU7AA42byV13BkfwVCwASaszZr4N2keW91D_wBp_4U_C4yf7yULA-Z9UlWm4g6v6kyTwgIaWfS1S9YLGIb_30xofTECp_WvSUK8pacDnKs2M3DIbccP/s800/defeatbygreater_ig400.jpg", "comment_count": 0 }, { "title": "gift horse", "url": "https://cocktailvirgin.blogspot.com/2025/06/gift-horse.html", "published": "2025-06-14T08:00:00.026-04:00", "updated": "2025-06-14T08:00:00.231-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jack Stevenson", "source": "Death & Co. Denver", "year": 2024 }, "categories": [ "amaro", "bitters (Peychaud's)", "rum (white)", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 3/4 oz Yellowstone Select Bourbon (Evan Williams Bonded)", "1 tsp Amaro Braulio", "1 tsp Giffard Framboise (Mathilde)", "1/2 tsp Hampden Estate Rum Fire Overproof White Rum", "1/2 tsp 2:1 Demerara Syrup (1 tsp 1:1)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 3/4 oz Yellowstone Select Bourbon (Evan Williams Bonded)\n1 tsp Amaro Braulio\n1 tsp Giffard Framboise (Mathilde)\n1/2 tsp Hampden Estate Rum Fire Overproof White Rum\n1/2 tsp 2:1 Demerara Syrup (1 tsp 1:1)\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Saturdays ago, I turned to the Death & Co. marketplace website and found the Gift Horse by bartender Jack Stevenson at their Denver location in 2024. This Bourbon Old Fashioned was jazzed up with Braulio, berry liqueur, and funky rum, so it seemed intriguing enough to try out. In the glass, the Gift Horse donated a lemon, Bourbon, raspberry, and pine bouquet to the nose. Next, caramel notes on the sip opened up into Bourbon, rum funk, raspberry, bitter herbal, and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3ycdQfR4NDEpX0T305RCvIc2kqwHHx2MRIipWyQRG-LZknOYGZ9xE4QuGsqgzHb4DyWrbTFLtM9-EMWzui0R3b86a0kboeE361l5n2iBjjK7V9-F584d5kYZYr8pqvFszrf-ivNu1ml856xugtw-c58DW-WWAGfPiABJXJHsCIcaaF_i_AlV4mjqSKqS/s320/gifthorse_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3ycdQfR4NDEpX0T305RCvIc2kqwHHx2MRIipWyQRG-LZknOYGZ9xE4QuGsqgzHb4DyWrbTFLtM9-EMWzui0R3b86a0kboeE361l5n2iBjjK7V9-F584d5kYZYr8pqvFszrf-ivNu1ml856xugtw-c58DW-WWAGfPiABJXJHsCIcaaF_i_AlV4mjqSKqS/s800/gifthorse_ig400.jpg", "comment_count": 0 }, { "title": "speakeasy blues", "url": "https://cocktailvirgin.blogspot.com/2025/06/speakeasy-blues.html", "published": "2025-06-15T08:00:00.036-04:00", "updated": "2025-06-15T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "La Moule", "year": null }, "categories": [ "brandy", "creme de peche", "herbsainte", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 oz Wild Turkey 101 Rye (Rittenhouse)", "1 oz Brandy (Marie Duffau Napoleon Armagnac)", "1/4 oz Peche Liqueur (Mathilde)", "1/4 oz Simple Syrup", "3 spray Herbsaint (24 drop)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with mint and powdered sugar (omit powdered sugar).", "body_text": "1 oz Wild Turkey 101 Rye (Rittenhouse)\n1 oz Brandy (Marie Duffau Napoleon Armagnac)\n1/4 oz Peche Liqueur (Mathilde)\n1/4 oz Simple Syrup\n3 spray Herbsaint (24 drop)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with mint and powdered sugar (omit powdered sugar).\nTwo Sundays ago, I decided to make the Speakeasy Blues from La Moule in Portland, Oregon, that I had found a few months ago in a set of online recipe flashcards where I also sourced the\nPaix to Play\n. The split spirit base, peach notes, and Herbsaint combination reminded me a little of Russell House Tavern's Sazerac riff called the\nCrosseyed and Painless\n, so I was drawn in. Once prepared, the Speakeasy Blues gave forth mint and peach aromas. Next, a semi-sweet sip with hints of orchard fruit hid behind rye, brandy, peach, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBayNxo4AUh37ytf4_2Qedb0xi3ii6oQrtFhw1_OyyedE8nuzlZn2SNJogIxjMkb8_n1eDF1iKKg_IUlO1mRnU3Pzselrw52ICqdEP_N1V0xAV5ZkdqukXlraWvHTOrTP2uLYEt570mYN1FaUBtrfYFiEoETVd2PnnVIT7L6lIPYG62i9HYMSSlSd8eaNM/s320/speakeasyblues_213102.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBayNxo4AUh37ytf4_2Qedb0xi3ii6oQrtFhw1_OyyedE8nuzlZn2SNJogIxjMkb8_n1eDF1iKKg_IUlO1mRnU3Pzselrw52ICqdEP_N1V0xAV5ZkdqukXlraWvHTOrTP2uLYEt570mYN1FaUBtrfYFiEoETVd2PnnVIT7L6lIPYG62i9HYMSSlSd8eaNM/s800/speakeasyblues_213102.jpg", "comment_count": 0 }, { "title": "killjoy", "url": "https://cocktailvirgin.blogspot.com/2025/06/killjoy.html", "published": "2025-06-16T08:00:00.047-04:00", "updated": "2025-06-16T08:00:00.332-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Riviera House", "year": 2021 }, "categories": [ "averna", "bitters (aromatic)", "bitters (other)", "creme de cacao", "cynar", "pimento dram", "rum" ], "ingredients": [ "2 oz Denizen 8 Year Rum (*)", "1/2 oz Cynar", "1/4 oz Averna", "1/4 oz Crème de Cacao (Bols)", "1 tsp Allspice Dram (Hamilton's)", "2 dash Tiki Bitters (Bittercube Blackstrap)", "2 dash Aromatic Bitters (Angostura)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large cube, and garnish with orange oils from a twist.", "body_text": "2 oz Denizen 8 Year Rum (*)\n1/2 oz Cynar\n1/4 oz Averna\n1/4 oz Crème de Cacao (Bols)\n1 tsp Allspice Dram (Hamilton's)\n2 dash Tiki Bitters (Bittercube Blackstrap)\n2 dash Aromatic Bitters (Angostura)\nStir with ice, strain into an old fashioned glass with a large cube, and garnish with orange oils from a twist.\n(*) A more recent menu calls for Appleton 8 Year Rum.\nTwo Mondays ago, I found a set of online recipe flashcards for the Riviera House in Redondo Beach, CA, and I picked the stirred rum number called the Killjoy. In 2021, the recipe cards have this as Denizen 8 Year and it was featured on the Thirsty account on\nInstagram\n, but in 2024, a\nYelp\nmenu photo has this as Appleton 8 Year drink. At first glance, the rum and Cynar made me think of the\nPalm Viper\n, but this one is more liqueur driven instead of vermouth. Once prepared, the Killjoy launched off with orange, caramel, rum, and allspice aromas. Next, a caramel-driven sip welcomed rum, funky herbal, chocolate, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQLDweUyDhxFp8W7ncv7tKwd5LMWt5q-gTNThqy9KnIxgGZMH-lLfDpkbdkjqfJe9CLllWVFT3d6AkVaglePxDJw8GmxXBKtSW16aI3fMFQ7z8EJbUFfO_gTIBbkeaFe-gc4G2npdCNPHhFzE9uXGhyHlP-loReYfWrdB0ljSaRO9w21D1-4jRhyphenhyphenYBCWf/s320/killjoy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQLDweUyDhxFp8W7ncv7tKwd5LMWt5q-gTNThqy9KnIxgGZMH-lLfDpkbdkjqfJe9CLllWVFT3d6AkVaglePxDJw8GmxXBKtSW16aI3fMFQ7z8EJbUFfO_gTIBbkeaFe-gc4G2npdCNPHhFzE9uXGhyHlP-loReYfWrdB0ljSaRO9w21D1-4jRhyphenhyphenYBCWf/s800/killjoy_ig400.jpg", "comment_count": 0 }, { "title": "lost generation", "url": "https://cocktailvirgin.blogspot.com/2025/06/lost-generation.html", "published": "2025-06-17T08:00:00.043-04:00", "updated": "2025-08-08T11:43:29.862-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Bygone", "year": 2023 }, "categories": [ "applejack", "honey", "lemon juice", "rum", "simple syrup (ginger)", "swedish punsch" ], "ingredients": [ "1 1/2 oz Bacardi Ocho Rum (Angostura 7 Year)", "1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Kronan Swedish Punsch", "3/4 oz Lemon Juice", "1/4 oz Ginger Syrup", "1/4 oz Honey Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with candied ginger.", "body_text": "1 1/2 oz Bacardi Ocho Rum (Angostura 7 Year)\n1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Kronan Swedish Punsch\n3/4 oz Lemon Juice\n1/4 oz Ginger Syrup\n1/4 oz Honey Syrup\nShake with ice, strain into an old fashioned glass with a large ice cube, and garnish with candied ginger.\nTwo Tuesdays prior, I landed upon a set of online recipe flashcards for Bygone in Baltimore, and I was lured in by the Lost Generation on their Winter 2023 menu that I later spotted on a\nYelp\nmenu photo. At first glance, it appeared like a rum-apple brandy for Scotch\nPenicillin\nwith Swedish punch in the mix. I remember that there was a mention of ginger on my\nSwedish punsch cheat sheet\n, and I cited the\nHaunted House\nas being a good example of how well the pairing works. With rum, Swedish punsch, and honey, this was similar to the\nD'yer Mak'er\nthat I enjoyed a few weeks ago, and the trio is one that I utilized in the\nReverend Wise\nback at Loyal Nine. Once mixed, the Lost Generation proffered caramel, honey, and ginger aromas. Next, lemon and honey notes on the sip opened up into rum, apple, ginger, and black tea flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMuqoe92et0tW9L6emAsYvUZS43Ae8AXtpG36RSAyuzfOIQQxFMtJrakKiM8JoYz3o9ILbuU-B2G-xVzEYIHm8MOYSXhEnu2zKwjQCUHtj-4MF9ImXJE1a1KdHqhFMK1l7peSbuaOes_LfbSI0QXwsFobzUJj_HNnPWQyacTyQIYmNYbDiMq4XbjaAmvd/s320/lostgeneration_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMuqoe92et0tW9L6emAsYvUZS43Ae8AXtpG36RSAyuzfOIQQxFMtJrakKiM8JoYz3o9ILbuU-B2G-xVzEYIHm8MOYSXhEnu2zKwjQCUHtj-4MF9ImXJE1a1KdHqhFMK1l7peSbuaOes_LfbSI0QXwsFobzUJj_HNnPWQyacTyQIYmNYbDiMq4XbjaAmvd/s800/lostgeneration_ig400.jpg", "comment_count": 0 }, { "title": "never ask what a painting means", "url": "https://cocktailvirgin.blogspot.com/2025/06/never-ask-what-painting-means.html", "published": "2025-06-18T08:00:00.025-04:00", "updated": "2025-06-18T08:00:00.227-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Good Neighbor Bar", "year": 2025 }, "categories": [ "amaro", "bitters (mole)", "scotch", "vermouth (dry)" ], "ingredients": [ "2 oz Famous Grouse Scotch (Famous Grouse Smoky Black)", "1/2 oz Amaro Montenegro", "1/2 oz Dry Vermouth (Dolin)", "4 dash Chocolate Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oils from a twist.", "body_text": "2 oz Famous Grouse Scotch (Famous Grouse Smoky Black)\n1/2 oz Amaro Montenegro\n1/2 oz Dry Vermouth (Dolin)\n4 dash Chocolate Bitters (Angostura Cocoa)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oils from a twist.\nTwo Wednesdays ago, I came upon a collection of online recipe flashcards for Good Neighbor Bar in Los Angeles, and the Never Ask What a Painting Means spoke to me in both name and ingredients. Over all, it reminded me a little of the\nCasualty\nbut without the depth of Byrrh Quinquina, and I was able to find a mention of it in a 2025 post on the\nGrimy Goods\nsite. Once stirred and strained, the Never Ask What a Painting Means started off with an orange, Scotch, and hint of smoke on the nose. Next, white grape with a hint of caramel on the sip unfolded into Scotch, chocolate, clementine, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNiU9OpWIFaD9OaZGGoqGcrtvAE9MrgS6tnkGGLR1tvCfkrPnM4OvL5cbVucEfFV_T3-pvo4cjON0QE3406A83toNofPu9zru07qWMOvVE60P5Kg-apYO8zX2ta2O5vmR2uq9N_zHq0yaoy8iJ6K0O3XVRWnPrAg9cbWwJYPGT98EC-zCjI3CDlm9ctK_/s320/neveraskwhatapainting_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNiU9OpWIFaD9OaZGGoqGcrtvAE9MrgS6tnkGGLR1tvCfkrPnM4OvL5cbVucEfFV_T3-pvo4cjON0QE3406A83toNofPu9zru07qWMOvVE60P5Kg-apYO8zX2ta2O5vmR2uq9N_zHq0yaoy8iJ6K0O3XVRWnPrAg9cbWwJYPGT98EC-zCjI3CDlm9ctK_/s800/neveraskwhatapainting_ig400.jpg", "comment_count": 0 }, { "title": "one in the chamber", "url": "https://cocktailvirgin.blogspot.com/2025/06/one-in-chamber.html", "published": "2025-06-19T08:00:00.032-04:00", "updated": "2025-06-19T08:00:00.331-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Good Company", "year": 2024 }, "categories": [ "benedictine", "bitters (Peychaud's)", "cynar", "kahlua", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "1/4 oz Benedictine", "1/4 oz Cynar", "1/4 oz Cafe Lolita (Borghetti)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orage twist.", "body_text": "1 1/4 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n1/4 oz Benedictine\n1/4 oz Cynar\n1/4 oz Cafe Lolita (Borghetti)\n2 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orage twist.\nTwo Thursdays ago, I returned to the same online recipe flashcard set for Good Company in Saint Louis that I sourced the\nIsla Bonita\nabout a week and a half before. There, the One in the Chamber as perhaps a\nRevolver\nriff from their Fall 2024 menu seemed like it would hit the spot. While I have enjoyed drinks that combine Benedictine and Cynar like the\n100 Year Old Cigar\n, Cynar and coffee liqueur like the\nLake Union\n, and Benedictine and coffee liqueur like the\nDelores del Rio\n, I have never had all three in a glass at once. Here, the One in the Chamber shot off with orange, roast, and herbal aromas. Next, roast notes on the sip percolated into Bourbon, coffee, herbal, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCn1v9yaLYiVNTPN0MuaAvMhdi8hWjADFWy5RI13ub7sKqE5fF_gedfbMJ10uYbUu3lgetafTEGmjqyldJEEYgLLdD37UFiO75Rkcx2djcGGQ_3BwjecRt0ht7unGwsNmkYhQHPYY3BFunlHYMRsqBXybtgj1w15Rrcj28lp0qlgc4xv-IBZhCN0gRXJCB/s320/oneinthechamber_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCn1v9yaLYiVNTPN0MuaAvMhdi8hWjADFWy5RI13ub7sKqE5fF_gedfbMJ10uYbUu3lgetafTEGmjqyldJEEYgLLdD37UFiO75Rkcx2djcGGQ_3BwjecRt0ht7unGwsNmkYhQHPYY3BFunlHYMRsqBXybtgj1w15Rrcj28lp0qlgc4xv-IBZhCN0gRXJCB/s800/oneinthechamber_ig400.jpg", "comment_count": 1 }, { "title": "naughty not nice", "url": "https://cocktailvirgin.blogspot.com/2025/06/naughty-not-nice.html", "published": "2025-06-20T08:00:00.048-04:00", "updated": "2025-06-20T08:00:00.247-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Bar Boutique", "year": 2024 }, "categories": [ "creme de banane", "lime juice", "mezcal", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Rum (Doorly's 12 Year)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Giffard Crème de Banane (Tempus Fugit)", "1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with mint.", "body_text": "1 1/2 oz Rum (Doorly's 12 Year)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Giffard Crème de Banane (Tempus Fugit)\n1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)\n3/4 oz Lime Juice\nShake with ice, strain into an old fashioned glass with ice, and garnish with mint.\nTwo Fridays ago, I found an interesting recipe called Naughty Not Nice for the Christmas 2024 menu at Bar Boutique in Ramsey, New Jersey, via online recipe flashcards. Despite it not being Winter time anymore, I was lured in for Pedro Ximenez and banana liqueur have worked amazingly well in the\nElvis Ziggurat\nand\nHero's Death\n, so I decided to give it a go. Once assembled, the Naughty Not Nice gave forth a mint, dried fruit, and caramel bouquet to the nose. Next a rich grape, caramel, and lime sip flowed into rum, smoky mezcal, raisin, and banana flavors on the swallow with lime and smoke elements on the finish. Overall, it drank slightly more like a straight spirits drink than a Daiquiri proper most likely due to the sherry.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE1_eSjthQvXXurbvdbGg1Rns8i8AdmoMEqC-Vz2vKglq0GB_Cnt30y5uvmciEJpVHmDdxL1GFe9oO4J382iOj6BQ0jc3r1z6d3ZqbegpFazcSCZp7b6Wq9NCjJ_Xuqc1qLRkIjFJyYfXA0f26UCpU9zPGBEVm2fb5AblpTkhegsOp5c187rm6OvuMUY4/s320/naughtynotnice_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE1_eSjthQvXXurbvdbGg1Rns8i8AdmoMEqC-Vz2vKglq0GB_Cnt30y5uvmciEJpVHmDdxL1GFe9oO4J382iOj6BQ0jc3r1z6d3ZqbegpFazcSCZp7b6Wq9NCjJ_Xuqc1qLRkIjFJyYfXA0f26UCpU9zPGBEVm2fb5AblpTkhegsOp5c187rm6OvuMUY4/s800/naughtynotnice_ig400.jpg", "comment_count": 1 }, { "title": "legitimate italian business", "url": "https://cocktailvirgin.blogspot.com/2025/06/legitimate-italian-business.html", "published": "2025-06-21T08:00:00.000-04:00", "updated": "2025-06-21T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Bastion", "year": 2022 }, "categories": [ "amaro", "bitters (other)", "pisco", "sherry", "simple syrup" ], "ingredients": [ "1 oz Pisco (Macchu Pisco)", "1 oz Amaro Meletti", "1 oz Amontillado Sherry (Lustau)", "1/8 oz Demerara Syrup", "2 dash Grapefruit Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice cubes (1 large cube), and garnish with a grapefruit twist.", "body_text": "1 oz Pisco (Macchu Pisco)\n1 oz Amaro Meletti\n1 oz Amontillado Sherry (Lustau)\n1/8 oz Demerara Syrup\n2 dash Grapefruit Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with ice cubes (1 large cube), and garnish with a grapefruit twist.\nTwo Saturdays, I found a collection of online recipe flashcards from Bastion in Nashville, and I selected the Legitimate Italian Business from their Spring 2022 menu. Their\nInstagram\nhad photos of the drink and/or menu listing in February and August of 2022, and the name reminded me of Backbar's\nItalian Leather Sofa\n. However, with the Amontillado-Meletti duo, it was more like the\n69 Holland\nwith gin and Genever; with Oloroso-Meletti, it could be akin to the\nGlobetrotter\nwith rum as well. Once prepared, the Legitimate Italian Business offered up grapefruit, caramel, dried fruit, and hints of floral aromas. Next, dried grape and caramel notes on the sip led into floral, raisin, herbal, lavender, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBS6d2BbHP9b0jE5GLkwMIA44tx-iVg_M59j6RE1LHkGq525IQO7Ha0y6qizTBbz0UR3pJnNCdsocak7NBSMn0KUDl_UgK4d5vcYfr0z5n03nVMrnGHMiHj-UUZ-aD6_6F7Cnrj88nGFBkNlqCWWMa7ZIMM5to9XNsh42Fn4kF5KI-f1LLrJjeAL7eJ5bQ/s320/legitimateitalianbusiness_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBS6d2BbHP9b0jE5GLkwMIA44tx-iVg_M59j6RE1LHkGq525IQO7Ha0y6qizTBbz0UR3pJnNCdsocak7NBSMn0KUDl_UgK4d5vcYfr0z5n03nVMrnGHMiHj-UUZ-aD6_6F7Cnrj88nGFBkNlqCWWMa7ZIMM5to9XNsh42Fn4kF5KI-f1LLrJjeAL7eJ5bQ/s800/legitimateitalianbusiness_ig400.jpg", "comment_count": 0 }, { "title": "dead language", "url": "https://cocktailvirgin.blogspot.com/2025/06/dead-language.html", "published": "2025-06-22T08:00:00.073-04:00", "updated": "2025-06-22T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Matthew Belanger", "source": "Death & Co.'s Welcome Home", "year": 2017 }, "categories": [ "ancho reyes", "bitters (mole)", "brandy", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "3/4 oz Cocchi Sweet Vermouth (Giacomo Speroni)", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 tsp Massenez Framboise (1 tsp Mathilde)", "1/2 tsp Massenez Framboise Eau de Vie (omit)", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with grapefruit oil from a twist.", "body_text": "1 1/2 oz Rittenhouse Rye\n3/4 oz Cocchi Sweet Vermouth (Giacomo Speroni)\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 tsp Massenez Framboise (1 tsp Mathilde)\n1/2 tsp Massenez Framboise Eau de Vie (omit)\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with grapefruit oil from a twist.\nTwo Sundays prior, I reached for my copy of Death & Co.'s\nWelcome Home\nbook and landed on the Dead Language by Matthew Belanger in 2017. Matthew utilized the raspberry-chile liqueur combination from Tyson Buhler's Sound & Fury in a Manhattan context akin to Thomas Waugh's\nRed Ant\n. While I did not have the eau de vie called for here that Matthew was using similar to the kirsch in the Red Ant, I still went ahead to make this drink to experience the raspberry-chile aspect. Plus looking through my 30 other Ancho Reyes recipes on here, very few of them contain fruit liqueurs save for a pair like the\nElvis & the Mexican Ghost\nthat use crème de banane. Once stirred and strained, the Dead Language launched off with grapefruit, red berry, and roasted pepper aromas. Next, grape and berry notes on the sip uncovered rye, raspberry, chili pepper, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsjSTyzhjhk4c58z5gL-Myn1ciRrhl9iw_Znka9WqvX4v5roZvx75z2rxk7aXpUWQHp0ex8Q9S1us-VdWloN9YDR4Asvct2hAKMHGWP7by1eirlQZYq-_yFDYLfdsyVMensrKwgF69BH8YsjIyY6eEKxpvGyWqWlwYRHOCuyg6Av9y73pdlQKYHYU4NlR/s320/deadlanguage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsjSTyzhjhk4c58z5gL-Myn1ciRrhl9iw_Znka9WqvX4v5roZvx75z2rxk7aXpUWQHp0ex8Q9S1us-VdWloN9YDR4Asvct2hAKMHGWP7by1eirlQZYq-_yFDYLfdsyVMensrKwgF69BH8YsjIyY6eEKxpvGyWqWlwYRHOCuyg6Av9y73pdlQKYHYU4NlR/s800/deadlanguage_ig400.jpg", "comment_count": 0 }, { "title": "be here now", "url": "https://cocktailvirgin.blogspot.com/2025/06/be-here-now.html", "published": "2025-06-23T08:00:00.039-04:00", "updated": "2025-06-23T08:00:00.325-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": null, "source": "Good Neighbor", "year": null }, "categories": [ "amaro", "mezcal", "vermouth (sweet)" ], "ingredients": [ "2 oz Mal Bien Espadin Mezcal (Peloton de la Muerte)", "1/2 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)", "1/2 oz Amaro Braulio" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.", "body_text": "2 oz Mal Bien Espadin Mezcal (Peloton de la Muerte)\n1/2 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)\n1/2 oz Amaro Braulio\nStir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.\nTwo Mondays prior, I returned to the online recipe flashcards from Good Neighbor in Altadena in Los Angeles County, California, and selected the Be Here Now. I spotted the drink on their current menu, and it seemed like a good way to pay respect to Los Angeles that was undergoing some strife. Overall, the Be Here Now read like Attaboy Nashville's\nMontañista\nbut more spirit forward and with sweet instead of blanc vermouth, and perhaps like Death & Co. Denver's\nBig Country\nbut more spirit forward and no tequila or bitters. In the glass, the Be Here Now offered up grapefruit, vegetal, pine, and smoke aromas. Next, grape and caramel notes on the sip slid into smoky, vegetal, herbal, and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZd1-BDvO45w2Pk9UqY_7BmOSRMyqv09elrcavzdxYrVq15tprMRGlX00oKWI3oAhfL-kvwK6HeODQoFKoEIqtAZ1FIiKa8F0RKcRL48LvjyTerWjn3IJiAl3F2ybblvA_fxlaA6G4IwWzwEtFMDDenKqefarf6KSQZgQFkBc8iETEGUfhXpW0YMAG-fbH/s320/beherenow_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZd1-BDvO45w2Pk9UqY_7BmOSRMyqv09elrcavzdxYrVq15tprMRGlX00oKWI3oAhfL-kvwK6HeODQoFKoEIqtAZ1FIiKa8F0RKcRL48LvjyTerWjn3IJiAl3F2ybblvA_fxlaA6G4IwWzwEtFMDDenKqefarf6KSQZgQFkBc8iETEGUfhXpW0YMAG-fbH/s800/beherenow_ig400.jpg", "comment_count": 0 }, { "title": "bamboo tyrant", "url": "https://cocktailvirgin.blogspot.com/2025/06/bamboo-tyrant.html", "published": "2025-06-24T08:00:00.044-04:00", "updated": "2025-06-24T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Anthony Brocatto", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "amaro", "benedictine", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/4 oz Lo-Fi Dry Vermouth", "1 oz Lustau Fino Sherry", "1/2 oz Benedictine", "1/4 oz Amaro Braulio" ], "instructions": "Stir with ice and strain into a Nick & Nora glass spritzed with Alice & The Magician's Autumn Bonfire (perhaps sub in Islay Scotch or smoky mezcal here?).", "body_text": "1 1/4 oz Lo-Fi Dry Vermouth\n1 oz Lustau Fino Sherry\n1/2 oz Benedictine\n1/4 oz Amaro Braulio\nStir with ice and strain into a Nick & Nora glass spritzed with Alice & The Magician's Autumn Bonfire (perhaps sub in Islay Scotch or smoky mezcal here?).\nTwo Tuesdays ago, Jesse Lane and Sam Treadway were hosting a Bamboo-sday event of\nBamboo Cocktail\nriffs at Backbar while the rest of the crew was at Brooklyn Bar Convent. For a drink, I asked Jesse for the Bamboo Tyrant created by Backbar alumni Anthony Brocatto; the menu item was subtitled, \"\nHemitriccus diops\n– look it up, nerd\", and when I did, it turned up the bird \"Drab-breasted Bamboo Tyrant\". In the glass, the Bamboo Tyrant ascended to the nose with a pine, smoky, and bright bouquet. Next, dry grape countered by caramel sweetness on the sip soared into nutty sherry, herbal. and minty-pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOM9m1lZI9xeBjIsEo5V7gfjyhUlN1F8lwoFOx7Q2IlPcy8X4T5O5Gi0dDnZNZBiIDbUXKeyYewNDBti1xGQZNWmfT9XlUNAetU-Evmywa5vOHcxtwVjiFpIQH_G3rn0uSjdEyBvvQ-HzShWiCIsz9LQoFjdzrSeqyvh9u8mbbVfNVKR8KVyyJCVqvUcur/s320/bambootyrant_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOM9m1lZI9xeBjIsEo5V7gfjyhUlN1F8lwoFOx7Q2IlPcy8X4T5O5Gi0dDnZNZBiIDbUXKeyYewNDBti1xGQZNWmfT9XlUNAetU-Evmywa5vOHcxtwVjiFpIQH_G3rn0uSjdEyBvvQ-HzShWiCIsz9LQoFjdzrSeqyvh9u8mbbVfNVKR8KVyyJCVqvUcur/s800/bambootyrant_ig400.jpg", "comment_count": 0 }, { "title": "howlin' at the moon", "url": "https://cocktailvirgin.blogspot.com/2025/06/howlin-at-moon.html", "published": "2025-06-25T08:00:00.034-04:00", "updated": "2025-06-25T08:00:00.230-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "muddle", "attribution": { "creator": "Brad Farran", "source": "Death & Co.", "year": 2012 }, "categories": [ "bitters (other)", "creme de cacao", "genever", "simple syrup" ], "ingredients": [ "1 Lemon Peel", "2 oz Bols Barreled-Aged Genever", "2 tsp Marie Brizzard White Crème de Cacao (Bols)", "1/2 tsp Cane Sugar Syrup (Sirop JM)", "2 dash Bittercube Cherry Bark-Vanilla Bitters (2 dash King Floyd's Cherry-Cacao + 2 dash Savoy Society Orange-Vanilla)" ], "instructions": "Muddle the lemon twist, add the rest of the ingredients, stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 Lemon Peel\n2 oz Bols Barreled-Aged Genever\n2 tsp Marie Brizzard White Crème de Cacao (Bols)\n1/2 tsp Cane Sugar Syrup (Sirop JM)\n2 dash Bittercube Cherry Bark-Vanilla Bitters (2 dash King Floyd's Cherry-Cacao + 2 dash Savoy Society Orange-Vanilla)\nMuddle the lemon twist, add the rest of the ingredients, stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I reached for the\nDeath & Co.: Modern Classic Cocktails\nbook, and I spotted the Howlin' at the Moon by Brad Farran at Manhattan's Death & Co. in 2012. Brad created this Old Fashioned based on how well barrel-aged Genever works with chocolate. Regardless of the barrel-aged aspect, I have enjoyed three Genever-cacao drinks before such as\nThe Murder of Dutch Schultz\nand the\nDouble Dutch\n. Since I had barrel-aged Bols on my shelves, I set to mixing. Here, the Howlin' at the Moon let out an orange, malty, and chocolate aroma. Next, a malty and semi-sweet sip opened up into malt, herbal, wormwood, chocolate, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwwbUuIoqbsM2XwKowmS7MK_alTgQpfFLqLHju789wCnB24CCh5rOAX_phNhyphenhyphen6w9h35H_WM8PBBJXw8EFahQTPPI5HRHbyDKr_CzzSOsR0vdFhwiunF8yOO0wxQMkitn2kDXY-wUPqzCYsiHL8Qc3JF25p4swVSGSsw6UVJwHvxU-y48JPw0BfepMuXAn/s320/howlinatthemoon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwwbUuIoqbsM2XwKowmS7MK_alTgQpfFLqLHju789wCnB24CCh5rOAX_phNhyphenhyphen6w9h35H_WM8PBBJXw8EFahQTPPI5HRHbyDKr_CzzSOsR0vdFhwiunF8yOO0wxQMkitn2kDXY-wUPqzCYsiHL8Qc3JF25p4swVSGSsw6UVJwHvxU-y48JPw0BfepMuXAn/s800/howlinatthemoon_ig400.jpg", "comment_count": 0 }, { "title": "noon", "url": "https://cocktailvirgin.blogspot.com/2025/06/noon.html", "published": "2025-06-26T08:00:00.044-04:00", "updated": "2025-06-26T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Stan Jones' Complete Barguide", "year": 1977 }, "categories": [ "bitters (aromatic)", "egg white", "gin", "orange juice", "vermouth (dry)", "vermouth (sweet)" ], "ingredients": [ "1 oz Gin (1 1/2 oz Treehouse Hildegard Von Bingen)", "1/2 oz Sweet Vermouth (Giacomo Speroni)", "1/2 oz Dry Vermouth (Dolin)", "1/2 oz Orange Juice", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe, and garnish with 1 dash bitters (Angostura).", "body_text": "1 oz Gin (1 1/2 oz Treehouse Hildegard Von Bingen)\n1/2 oz Sweet Vermouth (Giacomo Speroni)\n1/2 oz Dry Vermouth (Dolin)\n1/2 oz Orange Juice\n1 Egg White\nShake one round without ice and one round with ice, strain into a coupe, and garnish with 1 dash bitters (Angostura).\nTwo Fridays ago, I doubled up on my recipes since we had a power outage the night before and I decided not to make a drink in the dark. The drink I wanted to do had a large amount of orange juice, so I decided to doubledown on that ingredient with a drink that I had spotted a reference online for called the Noon. I found the recipe in my copy of Stan Jones' 1977\nComplete Barguide\n, and it read like a\nBronx\nwith egg white and bitters garnish (or an abstracted Income Tax Cocktail with egg white). Green Street used to have a classic egg yolk variation called the\nBronx Golden\non the menu, so the idea of adding eggs did not seem all that unusual. Once shaken and strained, the Noon gave forth an allspice and clove aroma from the Angostura Bitters garnish. Next, a creamy orange sip developed into juniper and grape flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRchxw7l2PhD4vaLx5LUNZZdCz2oG4_lTJ33d6y7OXpTXFeCLHyKyUjBmpaoPlhQmTL2LTNr2E2ppdQyO4f4KolUenTKUMhhA7dMPxC3dXMBTyBD41-w0WF1DkUladzyAHh7cFfagn9gJN9beUSckFc8QSBSh23jWDZUcgiORSxgvtHI3ByBK_MedKk-BR/s320/noon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRchxw7l2PhD4vaLx5LUNZZdCz2oG4_lTJ33d6y7OXpTXFeCLHyKyUjBmpaoPlhQmTL2LTNr2E2ppdQyO4f4KolUenTKUMhhA7dMPxC3dXMBTyBD41-w0WF1DkUladzyAHh7cFfagn9gJN9beUSckFc8QSBSh23jWDZUcgiORSxgvtHI3ByBK_MedKk-BR/s800/noon_ig400.jpg", "comment_count": 0 }, { "title": "chief bamboo bamboo", "url": "https://cocktailvirgin.blogspot.com/2025/06/chief-bamboo-bamboo.html", "published": "2025-06-27T08:00:00.056-04:00", "updated": "2025-10-03T11:12:31.291-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "lemon juice", "orange juice", "passion fruit syrup", "rum", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Amontillado Sherry (Lustau)", "1 1/2 oz Dry Vermouth (Dolin)", "1/2 oz Funky High Ester Jamaican Rum (Smith & Cross)", "2 oz Orange Juice", "1 oz Lemon Juice", "1 oz Passion Fruit Syrup (*)", "2 dash Absinthe (16 drop St. George)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, top with crushed ice, and garnish with mint sprigs. I regret not adding freshly grated nutmeg on top as a garnish to complement the nutty and spice notes.", "body_text": "1 1/2 oz Amontillado Sherry (Lustau)\n1 1/2 oz Dry Vermouth (Dolin)\n1/2 oz Funky High Ester Jamaican Rum (Smith & Cross)\n2 oz Orange Juice\n1 oz Lemon Juice\n1 oz Passion Fruit Syrup (*)\n2 dash Absinthe (16 drop St. George)\nWhip shake with crushed ice, pour into a Tiki mug, top with crushed ice, and garnish with mint sprigs. I regret not adding freshly grated nutmeg on top as a garnish to complement the nutty and spice notes.\n(*) For a\nDifford's Guide\ncompetition, I swapped out 1/4 oz of passion fruit syrup for orgeat to complement the nuttiness of the sherry.\nAfter attending Backbar's\nBamboo Cocktail-themed menu\ntwo Tuesdays ago, I was inspired to create my own to add to the\nImproved Bamboo\n,\nBamboo Crusta\n, and\nBamboo Flip\nthat I had crafted over the years. My mind went tropical and I originally wanted to riff on the Zombie, but I felt that the Bamboo core would be lost there. I soon decided on riffing on the classic\nChief Lapu Lapu\nespecially since I had a twist-free orange waiting to be utilized for juice. In addition, I was lured in with the name play of dubbing it the Chief Bamboo Bamboo. Instead of the more common call for Fino Sherry, I opted for Death & Co.'s Amontillado-containing Bamboo recipe as the core. In the mug, Chief Bamboo Bamboo gave forth a mint aroma from the garnish bouquet. Next, orange, passion fruit, and grape on the sip incanted nutty, funky, passion fruit, anise, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14tX4PQu9lgv0JkVyeVWXs3guvRZyiT_HUiDygLEsHma4W7i-AJoTC1obklKDO3nC5fUVBUJq7Qwve_p-FODOslvk1zvBxu7WlweH_a1Qa_Sfpb98JheyQDH6BrWtTWHAD3ATU_zbKDhiA7jKzy1xfQyoGqt3uVySlRvSTDJ6vH_ZsL04yKdeTvUL09lt/s320/chiefbamboobamboo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14tX4PQu9lgv0JkVyeVWXs3guvRZyiT_HUiDygLEsHma4W7i-AJoTC1obklKDO3nC5fUVBUJq7Qwve_p-FODOslvk1zvBxu7WlweH_a1Qa_Sfpb98JheyQDH6BrWtTWHAD3ATU_zbKDhiA7jKzy1xfQyoGqt3uVySlRvSTDJ6vH_ZsL04yKdeTvUL09lt/s800/chiefbamboobamboo_ig400.jpg", "comment_count": 0 }, { "title": "gunnersbury park", "url": "https://cocktailvirgin.blogspot.com/2025/06/gunnersbury-park.html", "published": "2025-06-28T08:00:00.045-04:00", "updated": "2025-06-28T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Alcove", "year": 2019 }, "categories": [ "bitters (other)", "cynar", "grapefruit juice", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Compass Box Great King's Street Scotch (Famous Grouse Smoky Black)", "1 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)", "1 oz Cynar", "1 bsp Grapefruit Juice (1/8 oz)", "1 dash Bittermens Grapefruit Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a pinch of salt and a grapefruit twist.", "body_text": "1 1/2 oz Compass Box Great King's Street Scotch (Famous Grouse Smoky Black)\n1 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)\n1 oz Cynar\n1 bsp Grapefruit Juice (1/8 oz)\n1 dash Bittermens Grapefruit Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a pinch of salt and a grapefruit twist.\nTwo Saturdays ago, I returned to the recipes that I had garnered from a restaurant's\nToastTab\nthat contained drinks from Alcove in Boston. There, I latched onto the Gunnersbury Park that made me think of the\nBitter\n/\nLittle Giuseppe\ngiven the Cynar, vermouth, and pinch of salt garnish. Moreover, Scotch and Cynar have worked together rather well in drinks like\nLaughter in the Dark\nand\nBackward's Point\n; therefore, I decided to make this cocktail that I was able to date to around 2019 via one of Alcove's menus. In the glass, the Gunnersbury Park offered up grapefruit and herbal aromas to the nose. Next, grapefruit, grape, and caramel notes on the sip turned into smoky Scotch, bitter herbal, and grapefruit peel flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlQDpnytfrxQGUvs20-5vdfTVvFJkrb_gG7lPHgWTlFm5lgb_08RYEHeUu-jnlT9I0vBq8L6d8Tni2p-jCg8hPKZ5g6p5-bfDxeJOEU8XFI6_I1zW6FkGuTMDVukU0SVwyMiz-OvSJfe934q30phcRqwWUFMgU134Yjdp3dLqEoEuxszzky_TVuY3DRq7/s320/gunnersburypark_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlQDpnytfrxQGUvs20-5vdfTVvFJkrb_gG7lPHgWTlFm5lgb_08RYEHeUu-jnlT9I0vBq8L6d8Tni2p-jCg8hPKZ5g6p5-bfDxeJOEU8XFI6_I1zW6FkGuTMDVukU0SVwyMiz-OvSJfe934q30phcRqwWUFMgU134Yjdp3dLqEoEuxszzky_TVuY3DRq7/s800/gunnersburypark_ig400.jpg", "comment_count": 0 }, { "title": "1856", "url": "https://cocktailvirgin.blogspot.com/2025/06/1856.html", "published": "2025-06-29T08:00:00.044-04:00", "updated": "2025-06-29T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Firewood BBQ", "year": null }, "categories": [ "grapefruit juice", "malört", "mezcal", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Banhez Mezcal (Peloton de la Muerte)", "1 oz Smoke Wagon Bourbon (Old Grand-Dad Bonded) (*)", "1/4 oz Malört (Jeppson's)", "1/2 oz Sweet Vermouth (Giacomo Speroni)", "1/2 oz Grapefruit Juice" ], "instructions": "Stir with ice, strain into an old fashioned glass wth a large cube, and garnish with a blood orange slice (grapefruit twist).", "body_text": "1 oz Banhez Mezcal (Peloton de la Muerte)\n1 oz Smoke Wagon Bourbon (Old Grand-Dad Bonded) (*)\n1/4 oz Malört (Jeppson's)\n1/2 oz Sweet Vermouth (Giacomo Speroni)\n1/2 oz Grapefruit Juice\nStir with ice, strain into an old fashioned glass wth a large cube, and garnish with a blood orange slice (grapefruit twist).\n(*) Smoke Wagon is a high rye Bourbon from MGI/MGP (so sub something similar or even a rye).\nTwo Sundays ago, I decided to make a Malört recipe that I had spotted in online recipe flashcards for the Firewood BBQ in Chicago called the 1856. I surmise that the name reflects their address of 1856 W. North Ave. In the glass, the 1856 gave forth grapefruit, smoke, and fruity aromas to the nose. Next, grape and grapefruit notes on the sip smoldered into Bourbon, smoky, vegetal, and bitter grapefruit flavors on the swallow. Unlike some of my more recent gentle Malört experiences like the\nWake Up Call\n, this one came across as a bit more aggressively bitter. Moreover, I have found that rye has paired better with mezcal than Bourbon has, so perhaps this drink might prosper more with a rye whiskey.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4lgbgsHGP1l08d-s34GtLC92unyw5F_E56hWLpbHR4KTVZHjX7Ctg-pL4dPCiEMD3yFLY38oaH3KXy9HQxAvJYJYRwbVakLvkEPTVMhIUBeBhnaQqYFji5Fh8DcnS1h0zpSkKtOfqm7nJCQC_pJWdGnIfU10QvfTsGAuX3nQB4kOywhcYEoZ08R7tzs0/s320/the1856_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4lgbgsHGP1l08d-s34GtLC92unyw5F_E56hWLpbHR4KTVZHjX7Ctg-pL4dPCiEMD3yFLY38oaH3KXy9HQxAvJYJYRwbVakLvkEPTVMhIUBeBhnaQqYFji5Fh8DcnS1h0zpSkKtOfqm7nJCQC_pJWdGnIfU10QvfTsGAuX3nQB4kOywhcYEoZ08R7tzs0/s800/the1856_ig400.jpg", "comment_count": 0 }, { "title": "feed me, seymour", "url": "https://cocktailvirgin.blogspot.com/2025/06/feed-me-seymour.html", "published": "2025-06-30T08:00:00.031-04:00", "updated": "2025-06-30T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "whip", "attribution": { "creator": null, "source": "The Patterson House", "year": 2022 }, "categories": [ "absinthe", "bitters (Angostura)", "bitters (Peychaud's)", "chartreuse (green)", "cynar", "falernum", "grapefruit juice", "lime juice", "mezcal", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Cynar", "1/2 oz Green Chartreuse", "1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "1/2 oz Grapefruit Juice", "3/4 oz Lime Juice", "1/2 oz House Falernum (Velvet)", "1/4 oz Cinnamon Syrup", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Whip shake, pour into a Hurricane glass, fill with crushed ice, and garnish with dashes of Angostura and Peychaud's Bitters.", "body_text": "1 oz Cynar\n1/2 oz Green Chartreuse\n1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n1/2 oz Grapefruit Juice\n3/4 oz Lime Juice\n1/2 oz House Falernum (Velvet)\n1/4 oz Cinnamon Syrup\n1 dash Absinthe (8 drop St. George)\nWhip shake, pour into a Hurricane glass, fill with crushed ice, and garnish with dashes of Angostura and Peychaud's Bitters.\nTwo Mondays ago, I returned to the set of online recipe flashcards for the Patterson House in Nashville and selected the Feed Me, Seymour from their 2022 menu. On paper, it reminded me of the Cynar-Chartreuse Daiquiri, the\nDrink of Laughter and Forgetting\n, mashed up with the citrus and modifiers of the\nJet Pilot\n. Once assembled, this tribute to\nThe Little Shop of Horrors\ngave forth a clove, anise, and allspice aroma. Next, caramel, grapefruit, and lime on the sip blossomed into herbal, cinnamon, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHTCo9_z7QOtZyLHPjiz8SMdCLA6XDbTT4y9vWIGLFGOX1gT17HJ64Smkqup5XXmAzp7aYT1z9RjHbDDKFFGWxdEIcvKT-zZIYCHbdpDQ1ZfqRZflmBKuMMRONA7E_hYYpGxBy-nkCQQ4AQiaKUDitTrdOnPcFJ-nbgfKyBL_TILf_kqhl790I18C1xGo/s320/feedmeseymour_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHTCo9_z7QOtZyLHPjiz8SMdCLA6XDbTT4y9vWIGLFGOX1gT17HJ64Smkqup5XXmAzp7aYT1z9RjHbDDKFFGWxdEIcvKT-zZIYCHbdpDQ1ZfqRZflmBKuMMRONA7E_hYYpGxBy-nkCQQ4AQiaKUDitTrdOnPcFJ-nbgfKyBL_TILf_kqhl790I18C1xGo/s800/feedmeseymour_ig400.jpg", "comment_count": 0 }, { "title": "space pilot", "url": "https://cocktailvirgin.blogspot.com/2025/07/space-pilot.html", "published": "2025-07-01T08:00:00.065-04:00", "updated": "2025-07-01T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Polite Provisions", "year": 2022 }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "grapefruit juice", "grenadine", "lime juice", "mezcal", "rum" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1/2 oz 151° Rum (Diamond 151° Demerara)", "1/2 oz Coruba Dark Jamaican Rum", "1/2 oz Falernum (Velvet)", "1/2 oz Grenadine", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "3 dash Angostura Bitters (2 dash)", "6 dash Absinthe (24 drop St. George)" ], "instructions": "Whipshake with crushed ice, pour into a Huricane glass (Tiki mug), and fill with crushed ice. Garnish instructions were \"show stopper\" and", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1/2 oz 151° Rum (Diamond 151° Demerara)\n1/2 oz Coruba Dark Jamaican Rum\n1/2 oz Falernum (Velvet)\n1/2 oz Grenadine\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n3 dash Angostura Bitters (2 dash)\n6 dash Absinthe (24 drop St. George)\nWhipshake with crushed ice, pour into a Huricane glass (Tiki mug), and fill with crushed ice. Garnish instructions were \"show stopper\" and\nGoogleMaps\nand\nYelp\nphotos seemed to show mint sprigs, orchid, and citrus slices (mint sprigs only).\nTwo Tuesdays prior, I ventured back to online recipe flashcards for Polite Provisions in San Diego and spotted the Space Pilot as a tasty-looking tropical drink. I soon found mentions of it on\nYelp\nmenu photos and reviews in 2022. With the mezcal and Jet Pilot structure (save for the grenadine in place of cinnamon syrup), it made me think of the\nSmoking Jet Pilot\n. Intriguingly, the duo of grenadine and falernum are two of the three sweeteners in the\nZombie\nwith the grenadine aspect missing in the\nJet Pilot\n(see the \"Change My Mind\" meme that I created a few years ago down below). Once assembled, the Space Pilot launched to the nose with a mint bouquet. Next, berry, caramel, lime, and grapefruit notes on the sip orbited smoky, dark rum, vegetal, berry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlGceHnymiQ0cgOpSiAfCH0MXTUilLguIR28AplwOiXZRtvvthIiuaKCvqHK3EYcfbnVIjFGPlWM0gAt3yfRbuG8kxlDpZ4czSDvyoRKIGxVx5vLPu-dKvOvabcUNFm-q6zAjuk4mqbJPei6or2xeBechpcCKJqaj4zcy5Rx5hmdxmbbGPAVdiVXq4VnQ/s320/spacepilot_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjge2uy5mTbhUiVsV5GCgxXoetQp88A7Xok-bUIdsG6bMNduzVx8ecRnWmxcpJc8qUPq8_N3oNZV_JDzcGtZyy-F-bbCl-qeNorjCcGnhwoVuynk_F_lCa7dYLFItD0rD2fARpehYNkTrWbtt8I-FT2a-uTDvZy8MzE3ZwuS5Sx2S5ZftTsi-kIOLlY2IOy/s320/donbeach_changemymind_jet2_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlGceHnymiQ0cgOpSiAfCH0MXTUilLguIR28AplwOiXZRtvvthIiuaKCvqHK3EYcfbnVIjFGPlWM0gAt3yfRbuG8kxlDpZ4czSDvyoRKIGxVx5vLPu-dKvOvabcUNFm-q6zAjuk4mqbJPei6or2xeBechpcCKJqaj4zcy5Rx5hmdxmbbGPAVdiVXq4VnQ/s800/spacepilot_ig400.jpg", "comment_count": 0 }, { "title": "3/4 monty", "url": "https://cocktailvirgin.blogspot.com/2025/07/34-monty.html", "published": "2025-07-02T08:00:00.053-04:00", "updated": "2025-07-02T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Forget Me Not", "year": 2021 }, "categories": [ "amaro", "bitters (Angostura)", "grapefruit juice", "lime juice", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rittenhouse Rye", "3/4 oz Amaro Montenegro", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "3/4 oz Simple Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a grapefruit twist and an orchid (grapefruit twist and ornamental pea blossom).", "body_text": "1 1/2 oz Rittenhouse Rye\n3/4 oz Amaro Montenegro\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n3/4 oz Simple Syrup\n2 dash Angostura Bitters\nShake with ice, strain into a coupe glass, and garnish with a grapefruit twist and an orchid (grapefruit twist and ornamental pea blossom).\nTwo Wednesdays ago, I returned to the set of online recipe flashcards from Forget Me Not in Denver that I had utilized only once back in December with the\nBonnie & Clyde\n. The one that caught my eye this time was the 3/4 Monty, and\n303 Magazine\nhad an article in March 2021 about the bar's opening menu that described how it was named after \"a three-quarter ounce pour of Montenegro Amaro\" instead of going the full monty;\nYelp\nalso had a drink photo of it in March 2021. The name made me think of\nPlatform Lime and 3/4\nat Backbar, and the combination reminded me a little of a rye version of the\nPegu Club\n. In the glass, the 3/4 Monty began with a grapefruit and orange bouquet. Next, lime and orange notes on the sip developed into rye, orange, grapefruit, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzbVcbP9HsJAKf1_G8tPdJ6ZMHvltqOngQ0q4ziN16RUwpRKypTnHrV3DeimlbTrkyT_xy1pm2EgRfIXlFN-xum8wfPv0Uzv8A1k8VzLkstM03ZmRI7d2yr3PKBcfCZpr7ujDhU5TWbWJ0bUu_cZIn_WQmO1cY2se5DIyamAU-arxZLWWNgXhqI3wRUg2/s320/threequartermonty_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzbVcbP9HsJAKf1_G8tPdJ6ZMHvltqOngQ0q4ziN16RUwpRKypTnHrV3DeimlbTrkyT_xy1pm2EgRfIXlFN-xum8wfPv0Uzv8A1k8VzLkstM03ZmRI7d2yr3PKBcfCZpr7ujDhU5TWbWJ0bUu_cZIn_WQmO1cY2se5DIyamAU-arxZLWWNgXhqI3wRUg2/s800/threequartermonty_ig400.jpg", "comment_count": 0 }, { "title": "mistah bittah hai", "url": "https://cocktailvirgin.blogspot.com/2025/07/mistah-bittah-hai.html", "published": "2025-07-03T08:00:00.065-04:00", "updated": "2025-07-03T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jacoby Morciglio", "source": "Adrift Tiki Bar", "year": 2024 }, "categories": [ "batavia arrack", "bitters (Angostura)", "bitters (orange)", "grapefruit juice", "kahlua", "lime juice", "mezcal", "punt e mes", "simple syrup" ], "ingredients": [ "1 1/4 oz Batavia Arrack (Von Oosten)", "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Punt e Mes", "1/4 oz Coffee Liqueur (Borghetti)", "3/4 oz Grapefruit Juice", "1/2 oz Lime Juice", "3/4 oz Simple Syrup", "1 dash Angostura Bitters", "1 dash Orange Bitters (Angostura Orange)", "1 pinch Salt (4 drop 20% Saline)" ], "instructions": "Whip shake with crushed ice, pour into a Pilsner mug (Tiki mug), and garnish with mint sprigs, grapefruit slice (grapefruit twist), and a smoldering cinnamon stick.", "body_text": "1 1/4 oz Batavia Arrack (Von Oosten)\n3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Punt e Mes\n1/4 oz Coffee Liqueur (Borghetti)\n3/4 oz Grapefruit Juice\n1/2 oz Lime Juice\n3/4 oz Simple Syrup\n1 dash Angostura Bitters\n1 dash Orange Bitters (Angostura Orange)\n1 pinch Salt (4 drop 20% Saline)\nWhip shake with crushed ice, pour into a Pilsner mug (Tiki mug), and garnish with mint sprigs, grapefruit slice (grapefruit twist), and a smoldering cinnamon stick.\nTwo Thursdays, I returned to a 2024\nImbibe Magazine\narticle for a Tiki drink called the Mistah Bittah Hai. The recipe was crafted by Jacoby Morciglio at Adrift Tiki Bar in Denver as a\nMr. Bali Hai\nriff, and the magazine described how Jacoby \"loves the combo of coffee and fruit in the tropical classic Mr. Bali Hai, but to play up the recipe's bittersweet notes, he swaps pineapple juice for grapefruit and brings in bitters and sweet vermouth. A touch of mezcal adds another dimension of flavor.\" Unlike the article's semi-vague recipe, the bar's\nInstagram\nspecifies that the sweet vermouth mentioned is Punt e Mes and the Indonesian rum is Batavia Arrack (my recipe above is a hybrid of the magazine and the bar's social media post). Moreover, the article suggested Mexican rum or Rhum Agricole if Batavia Arrack is unavailable. Once prepared, the Mistah Bittah Hai gave forth a mint, grapefruit, and acrid cinnamon smoke aroma. Next, lime, grape, and roast notes on the sip developed into earthy, vegetal, bitter, grapefruit, coffee, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKXuBHZV6ESYUvXnN_RZak5CKCJ-sweKEsN1_w2XAfoXf3gF60Kro9WPkHiy61QT_QuU-X3O-ytR-jZhp4VdcPqZQRt_0uAACbSglkg8Hv9-uzauGRilqk7-Nnuo5QHsLfDyyYDYNOoPnAfgYd3FF7AN0HM-VfDVpV0VlKFsE1QmtCgWNbjVhotshFGIW/s320/mistahbittahhai_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKXuBHZV6ESYUvXnN_RZak5CKCJ-sweKEsN1_w2XAfoXf3gF60Kro9WPkHiy61QT_QuU-X3O-ytR-jZhp4VdcPqZQRt_0uAACbSglkg8Hv9-uzauGRilqk7-Nnuo5QHsLfDyyYDYNOoPnAfgYd3FF7AN0HM-VfDVpV0VlKFsE1QmtCgWNbjVhotshFGIW/s800/mistahbittahhai_ig400.jpg", "comment_count": 0 }, { "title": "skull & crown", "url": "https://cocktailvirgin.blogspot.com/2025/07/skull-crown.html", "published": "2025-07-04T08:00:00.064-04:00", "updated": "2025-07-04T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Skull & Crown Trading Co.", "year": 2019 }, "categories": [ "falernum", "grapefruit juice", "grenadine", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Planteray OFTD Rum", "1 oz Kuleana Nanea Rum (1/2 oz Uruapan Charanda + 1/2 oz Monymusk Gold)", "1 oz El Dorado 8 Year Rum (Hamilton's 86° Demerara River)", "1 1/2 oz Lime Juice", "1 oz Velvet Falernum", "1/ oz Cinnamon Syrup", "1 oz Grapefruit Juice", "1/2 oz Grenadine" ], "instructions": "Whip shake, pour into a skull Tiki mug (Tiki bowl), fill with crushed ice, and garnish with flaming half lime shell (ignited El Dorado 151°) and orchid (ornamental pea blossoms).", "body_text": "2 oz Planteray OFTD Rum\n1 oz Kuleana Nanea Rum (1/2 oz Uruapan Charanda + 1/2 oz Monymusk Gold)\n1 oz El Dorado 8 Year Rum (Hamilton's 86° Demerara River)\n1 1/2 oz Lime Juice\n1 oz Velvet Falernum\n1/ oz Cinnamon Syrup\n1 oz Grapefruit Juice\n1/2 oz Grenadine\nWhip shake, pour into a skull Tiki mug (Tiki bowl), fill with crushed ice, and garnish with flaming half lime shell (ignited El Dorado 151°) and orchid (ornamental pea blossoms).\nTwo Fridays ago, Andrea was in the mood for something tropical, so I decided to make this drink for two that I found in a set of online recipe flashcards for the Skull & Crown Trading Co. menu in Honolulu. The eponymously named Skull & Crown seemed like a winner for it read like a\nZombie\nriff without bitters or absinthe. The flashcard recipe did not contain any garnish information, but I was able to glean that from a photo in a 2019\nHonolulu Magazine\narticle. The article also suggested that the flash card-specified Kuleana Nanea, a Central American and Caribbean molasses rum blend mixed with Hawaiian agricole, was originally Bacardi 8 Year back in 2019, and I utilized a Mexican agricole blend supplemented with some mild aged Jamaican rum. This delight once prepared greeted the senses with a lime, rum, and cinnamon aroma on top of the dazzling fireshow that we soon after extinguished. Next, caramel, berry, and lime notes on the sip were beseiged by funky rums, cinnamon, grapefruit peel, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzz6DL5HWoLs5O3DsydLLxuNQX7vWXpCIvjgiDa_YO5aVTXXYz3FFL0MNQhMzlcRsSEA71JTuafJbkvrn2Ib-dtQxXRJ55zbCHxm4qwoF3dQwQHGwJdzHAjZi14IQNdop2nGp9Xehetdspnw8tGFsQ16B5EKxvInYqCtEDjtcqUgI9Rn_ocIJVdJSXfnH/s320/skullandcrown_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzz6DL5HWoLs5O3DsydLLxuNQX7vWXpCIvjgiDa_YO5aVTXXYz3FFL0MNQhMzlcRsSEA71JTuafJbkvrn2Ib-dtQxXRJ55zbCHxm4qwoF3dQwQHGwJdzHAjZi14IQNdop2nGp9Xehetdspnw8tGFsQ16B5EKxvInYqCtEDjtcqUgI9Rn_ocIJVdJSXfnH/s800/skullandcrown_ig400.jpg", "comment_count": 0 }, { "title": "fairy tale story", "url": "https://cocktailvirgin.blogspot.com/2025/07/fairy-tale-story.html", "published": "2025-07-05T08:00:00.053-04:00", "updated": "2025-10-22T13:28:36.923-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Good Neighbor Bar", "year": null }, "categories": [ "aperol", "cointreau", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Broker's Gin (Fords)", "1/2 oz Dolin Dry Vermouth", "1/2 oz Aperol", "1/2 oz Cointreau" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Broker's Gin (Fords)\n1/2 oz Dolin Dry Vermouth\n1/2 oz Aperol\n1/2 oz Cointreau\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Saturdays ago, I got home late and was in the mood for something easier and quicker to make than the previous evening's Tiki-for-two, and I soon landed on the Fairy Tale Story. This stirred gin drink that I sourced from online recipe flashcards was created at the Good Neighbor Bar in Los Angeles, and I spotted it on a recent menu on\nYelp\n. Overall, it reminded me at first a little of the\nFranken Jack\nbut with Aperol instead of apricot liqueur, and later of No. 9's Negroni riff the\nContessa\nwith gin, dry vermouth, and Aperol crossed with their other Negroni riff the\nPatrician\nwith gin and Cointreau. Once stirred and strained, the Fairy Tale Story opened up with lemon oil and orange aromas. Next, a semi-sweet orange and white grape sip transformed into juniper, orange, and a hint of fruity and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8j6aWeL3DsvhjqD29_wTRYo8zBoIBXjnNLRPfHGuCfElaWRWD2R111eOyldK3mCaAqJLwl-bUAl50chXCvrhjzGgF45hK354a_20lSI_oQqVYf8SNWTxPP68TRp2vgRWMnFMWe628Mi2KM8iRE_JZqkr60c9hku9SI2myfxpDiuFglqjdribJ-Ob3QIEA/s320/fairytalestory_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8j6aWeL3DsvhjqD29_wTRYo8zBoIBXjnNLRPfHGuCfElaWRWD2R111eOyldK3mCaAqJLwl-bUAl50chXCvrhjzGgF45hK354a_20lSI_oQqVYf8SNWTxPP68TRp2vgRWMnFMWe628Mi2KM8iRE_JZqkr60c9hku9SI2myfxpDiuFglqjdribJ-Ob3QIEA/s800/fairytalestory_ig400.jpg", "comment_count": 0 }, { "title": "los muertos", "url": "https://cocktailvirgin.blogspot.com/2025/07/los-muertos.html", "published": "2025-07-06T08:00:00.047-04:00", "updated": "2025-08-08T11:43:20.249-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "hurricane glass", "technique": "build", "attribution": { "creator": "Jason Kilgore", "source": "Hawthorne", "year": 2014 }, "categories": [ "falernum", "grapefruit juice", "grenadine", "lime juice", "simple syrup (cinnamon)", "simple syrup (ginger)", "tequila" ], "ingredients": [ "2 oz Arette Blanco Tequila", "3/4 oz Lime Juice", "3/4 oz Grapefruit Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Cinnamon Syrup", "1 bsp Grenadine (1/8 oz)", "1 bsp Ginger Syrup (1/8 oz)" ], "instructions": "Build in a Hurricane glass (Collins), fill with crushed ice, swizzle to mix and chill, and garnish with mint sprigs.", "body_text": "2 oz Arette Blanco Tequila\n3/4 oz Lime Juice\n3/4 oz Grapefruit Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Cinnamon Syrup\n1 bsp Grenadine (1/8 oz)\n1 bsp Ginger Syrup (1/8 oz)\nBuild in a Hurricane glass (Collins), fill with crushed ice, swizzle to mix and chill, and garnish with mint sprigs.\nTwo Sundays ago, I selected the bar bible for the Hawthorne that I acquired shortly after they closed the bar due to the Pandemic, and there I latched on to Los Muertos by bartender Jason Kilgore. I estimate that it was created circa 2014-2015 given that one of Jason's work bios listed his tenure there as January 2014-January 2016). Overall, it read like a Swizzle with tequila\nZombie\nvibes (with ginger syrup instead of Angostura and Herbsaint), so I was sold. Once prepared, the Los Muertos greeted the senses with a mint bouquet. Next, a grapefruit, berry, and lime sip rose up into tequila, cinnamon, red berry, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTizRldy4FnqxoUdZH1T4WL9kK0FxMVruW3TG6AXAX7tVxlQaCRQbGvsHiG4Bhs9-Z78duu8vvsslSlM5WYPdox566umWMhdAZjDtbCFo0dqxebNPgAhIhYz6ZpLfXvkYPGs9VEiVl-aqLnPczVfd9LdlxMPE5urtLINhFnz6yOXNbfjx2-zbHGSdliUhU/s320/losmuertos_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTizRldy4FnqxoUdZH1T4WL9kK0FxMVruW3TG6AXAX7tVxlQaCRQbGvsHiG4Bhs9-Z78duu8vvsslSlM5WYPdox566umWMhdAZjDtbCFo0dqxebNPgAhIhYz6ZpLfXvkYPGs9VEiVl-aqLnPczVfd9LdlxMPE5urtLINhFnz6yOXNbfjx2-zbHGSdliUhU/s800/losmuertos_ig400.jpg", "comment_count": 0 }, { "title": "over the blue moon", "url": "https://cocktailvirgin.blogspot.com/2025/07/over-blue-moon.html", "published": "2025-07-07T08:00:00.035-04:00", "updated": "2025-07-07T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Forget Me Not", "year": 2021 }, "categories": [ "bitters (mole)", "cynar", "kahlua", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Appleton Signature Rum", "1/2 oz Cynar", "1/4 oz Espresso Liqueur (Mr. Black)", "1/4 oz Cinnamon Demerara Syrup", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a double old fashioned glass smoked with cinnamon, add a large ice cube, and garnish with freshly grated almond.", "body_text": "2 oz Appleton Signature Rum\n1/2 oz Cynar\n1/4 oz Espresso Liqueur (Mr. Black)\n1/4 oz Cinnamon Demerara Syrup\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into a double old fashioned glass smoked with cinnamon, add a large ice cube, and garnish with freshly grated almond.\nTwo Mondays ago, I returned to the online recipe flashcards for Forget Me Not in Denver, and I opted for the Over the Blue Moon circa 2021. Besides the information gleaned from the flashcard, the restaurant group sells this as a cocktail kit and provides specific build directions. While the flashcard mentioned a house rum blend of Appleton and Planteray without mentioning which type of the former and which island the latter, the kit utilizes Appleton Signature which is what I went with here. Indeed, the combination of rum, Cynar, and coffee liqueur is one that I have utilized in the\nWhy Don't You Do Right\nafter having had it before in drinks like the\nBelafonte\nand\nLake Union\n. In the glass, the Over the Blue Moon gave forth a caramel, vegetal, coffee, almond, and hint of acrid smoke aroma. Next, caramel and roast notes on the sip blossomed into rum, vegetal, coffee, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y7dTjiw2bL4DNEOv8kLN_oA9LoHGN_JSDtBuwwOeTdKzRFIpk1sUT-UqJK4Fyt1c7AEYqdoxjBpTmvnC3fqxnFhfdbqp_Sb5zBkoNeAINuL154iFwzu2FE5bi_QRVAfG-SxbDLMvFEJuIvlAHEn2_A2Di1-MFd08Gh4pp1k-_r38aU-UelOw37-gMz7N/s320/overthebluemoon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y7dTjiw2bL4DNEOv8kLN_oA9LoHGN_JSDtBuwwOeTdKzRFIpk1sUT-UqJK4Fyt1c7AEYqdoxjBpTmvnC3fqxnFhfdbqp_Sb5zBkoNeAINuL154iFwzu2FE5bi_QRVAfG-SxbDLMvFEJuIvlAHEn2_A2Di1-MFd08Gh4pp1k-_r38aU-UelOw37-gMz7N/s800/overthebluemoon_ig400.jpg", "comment_count": 0 }, { "title": "mr. hyde", "url": "https://cocktailvirgin.blogspot.com/2025/07/mr-hyde.html", "published": "2025-07-08T08:00:00.036-04:00", "updated": "2025-07-08T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Cork & Cow", "year": 2019 }, "categories": [ "amaretto", "ancho reyes", "bitters (orange)", "bitters (other)", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Belle Meade Bourbon (Evan Williams Bonded)", "1/4 oz Lazzaroni Amaretto (Luxardo)", "1/4 oz Ancho Reyes Chile Liqueur", "1/4 oz Gomme Syrup (Demerara Syrup)", "2 dash Spiced Cherry Bitters (King Floyd's Cherry-Cacao)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Belle Meade Bourbon (Evan Williams Bonded)\n1/4 oz Lazzaroni Amaretto (Luxardo)\n1/4 oz Ancho Reyes Chile Liqueur\n1/4 oz Gomme Syrup (Demerara Syrup)\n2 dash Spiced Cherry Bitters (King Floyd's Cherry-Cacao)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Tuesdays ago, I returned to the online recipe flashcards for Cork & Cow in Franklin, Tennessee, that I found the\nSmooth Operator\n. There, I selected the Mr. Hyde that reminded me of a spicy\nBoss\n(a Bourbon\nGodfather\n) that was very different from the amari-driven\nMr. Hyde\nthat I had made before. I was able to date this to circa 2019 through a\nGoogleMaps\nmenu photo. In the glass, the Mr. Hyde conjured up orange, Bourbon, and almond aromas. Next, an orchard fruit and almond sip opened up into Bourbon, almond, peach, chili, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtbGfjXLTQLXThqS-WORLvIR6oxXXtQ9F99Bqimg8hKCkRBjSpkZVyVPFBw_hvZCBKxeKr2A-VPLZZlOmPjP8fRefbCn3s-Idi4Gd7xln12V7l5u2FM5SnhhpploqAtRAwi75RWwnd9h-BqQlMKC5mzlaZ_b-V9OGZ-8pA3p7qdHEZ2Rz6cY4j7Apxlms/s320/mrhyde_amaretto_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtbGfjXLTQLXThqS-WORLvIR6oxXXtQ9F99Bqimg8hKCkRBjSpkZVyVPFBw_hvZCBKxeKr2A-VPLZZlOmPjP8fRefbCn3s-Idi4Gd7xln12V7l5u2FM5SnhhpploqAtRAwi75RWwnd9h-BqQlMKC5mzlaZ_b-V9OGZ-8pA3p7qdHEZ2Rz6cY4j7Apxlms/s800/mrhyde_amaretto_ig400.jpg", "comment_count": 0 }, { "title": "rusty ringo", "url": "https://cocktailvirgin.blogspot.com/2025/07/rusty-ringo.html", "published": "2025-07-09T08:00:00.068-04:00", "updated": "2025-07-09T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Kenta Goto", "source": "Bar Goto Niban", "year": 2021 }, "categories": [ "calvados", "drambuie", "scotch" ], "ingredients": [ "1 3/4 oz Boulard VSOP Calvados", "1/4 oz Talisker 10 Year Scotch (Laphroaig 10 Year)", "1/2 oz Drambuie" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a gold leaf (omit).", "body_text": "1 3/4 oz Boulard VSOP Calvados\n1/4 oz Talisker 10 Year Scotch (Laphroaig 10 Year)\n1/2 oz Drambuie\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a gold leaf (omit).\nTwo Wednesdays ago, I had spotted a drink called the Rusty Ringo on a friend's\nInstagram\npost early that day, and I soon found this drink served at Bar Goto in New York City in a 2022\nPunch\narticle.\nForbes\npublished the recipe the recipe a year earlier in 2021 and attributed the recipe to bar director Kenta Goto who explained, \"I'm always a big fan of Scotch. And if you really like it, you have also probably heard of a Rusty Nail, which is traditionally made with Scotch and Drambuie. In this riff on the classic that we're serving on our new winter menu at Bar Goto's Brooklyn outpost, Bar Goto Niban, we add Calvados. The apple brandy adds a beautiful aroma that works very well with Drambuie, which is made from Scotch and honey. The resulting cocktail is velvety and luxurious and is perfect to sip after a big holiday meal.\"\nIndeed, the Calvados-Drambuie duo is one that I appreciated in Death & Co.'s\nWidow's Laurel\nand Trina's Starlite Lounge's\nBonita Applebum\n. Moreover, the Scotch-apple brandy-Drambuie trio is one that I utilized in my\nLost in the Supermarket\nand the\n3:20 in the Morning\n, so I was curious to give this drink a try. Once built, the Rusty Ringo gave forth apple, honey, and smoke aromas to the nose. Next, honey and apple notes continued on into the sip where they were joined by apple, peat smoke, and herbal flavors on the swallow. Overall, I wish that I had tried a different smoky Scotch such as Caol Ila or Ardbeg for Laphroaig's more medicinal notes that I usually enjoy came across as slightly off in this combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpmJGCt7_zEWC3FPipw9fTtzuWa-3uu33PB4lUaRa8Y_TYHZMme29qVEsttXN88FgGFqkSWrnU1WzL7SHYj2PXQiMXFxnKokbesHkDLYeeOzZ-Y0vuTZ9lEDe27GM_wjC2NvEGL9VgHNrVCsqJnUq3ikChItef5GHVhtVzUDGL_wBl5a97v9VEuIOzqr4/s320/rustyringo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpmJGCt7_zEWC3FPipw9fTtzuWa-3uu33PB4lUaRa8Y_TYHZMme29qVEsttXN88FgGFqkSWrnU1WzL7SHYj2PXQiMXFxnKokbesHkDLYeeOzZ-Y0vuTZ9lEDe27GM_wjC2NvEGL9VgHNrVCsqJnUq3ikChItef5GHVhtVzUDGL_wBl5a97v9VEuIOzqr4/s800/rustyringo_ig400.jpg", "comment_count": 0 }, { "title": "urban hiatus", "url": "https://cocktailvirgin.blogspot.com/2025/07/urban-hiatus.html", "published": "2025-07-10T08:00:00.017-04:00", "updated": "2025-07-10T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "whip", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "bitters (other)", "falernum", "lemon juice", "mezcal", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "1/2 oz Myers's Rum (Coruba)", "1/2 oz Falernum (Velvet)", "1/2 oz Simple Syrup", "1/2 oz Lemon Juice", "1/2 oz Pineapple Juice", "1 dash Tiki Bitters (Bittercube Trinity)" ], "instructions": "Whip shake, pour into a Highball glass, fill with crushed ice, and garnish with a mint sprig wrapped in a long lemon twist.", "body_text": "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n1/2 oz Myers's Rum (Coruba)\n1/2 oz Falernum (Velvet)\n1/2 oz Simple Syrup\n1/2 oz Lemon Juice\n1/2 oz Pineapple Juice\n1 dash Tiki Bitters (Bittercube Trinity)\nWhip shake, pour into a Highball glass, fill with crushed ice, and garnish with a mint sprig wrapped in a long lemon twist.\nTwo Thursdays ago, I peered into Eastern Standard's bar bible that I acquired during the Pandemic closure, and I latched on to the Urban Hiatus. Overall, it appeared like a mezcal-dark Jamaican rum riff on Erick Castro's\nIron Ranger\n, so I was game to give it a go. In the glass, the Urban Hiatus gave forth a lemon, mint, pineapple, and smoke bouquet. Next, caramel, lemon, and pineapple notes on the sip developed into dark rum, vegetal, pineapple, rum funk, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YPcjDDf7VXAwHJZjFtiM6rF7XvORzovcNELLN7pc_dTZEs1R1J7Pbr0ptBRhJhOgA4U8RLQwaT7-Zmqwet2tf-cvAsYF5Yh-L-6xJRKFk98KxGd1Ef2TSbeGWO6HZGQ21Ulei8bBbSt7unnFOz2SVQHFvbVs-ybGpIc4PhVaTqJf_9n1A1eWybciMo5k/s320/urbanhiatus_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YPcjDDf7VXAwHJZjFtiM6rF7XvORzovcNELLN7pc_dTZEs1R1J7Pbr0ptBRhJhOgA4U8RLQwaT7-Zmqwet2tf-cvAsYF5Yh-L-6xJRKFk98KxGd1Ef2TSbeGWO6HZGQ21Ulei8bBbSt7unnFOz2SVQHFvbVs-ybGpIc4PhVaTqJf_9n1A1eWybciMo5k/s800/urbanhiatus_ig400.jpg", "comment_count": 0 }, { "title": "tiger's claw", "url": "https://cocktailvirgin.blogspot.com/2025/07/tigers-claw.html", "published": "2025-07-11T08:00:00.025-04:00", "updated": "2025-07-11T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": "Erick Castro", "source": "Gilly's House of Cocktails", "year": 2025 }, "categories": [ "bitters (orange)", "kahlua", "lime juice", "pineapple juice", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "2 oz Reposado Tequila (Espolon)", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Coffee Liqueur (Borghetti)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Whip shake, pour into a Collins glass (Tiki mug) filled with crushed ice, and garnish with an orange half moon (omit) and mint sprigs.", "body_text": "2 oz Reposado Tequila (Espolon)\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Coffee Liqueur (Borghetti)\n2 dash Orange Bitters (Angostura Orange)\nWhip shake, pour into a Collins glass (Tiki mug) filled with crushed ice, and garnish with an orange half moon (omit) and mint sprigs.\nTwo Fridays ago, there was a good follow-up drink to the previous night's Urban Hiatus in my recipes-to-make list called the Tiger's Claw. I originally had spotted it in online flashcards for the menu-less speakeasy Idlewild, and I was pushed to make it when I saw it come into my\nInstagram\nfeed by someone inspired by Steve the Bartender's post about it. I was able to track down the source as Erick Castro at Gilly's House of Cocktails in San Diego via a January 2025\nImbibe Magazine\narticle. Overall, the recipe reminded me of Erick's\nIron Ranger\nin structure even though the only exact overlap was the pineapple juice. Once assembled, the Tiger's Claw lashed out with a mint aroma. Next, pineapple, lime, and roast notes on the sip dug in and revealed tequila, coffee, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavUsw0OoXt7UlG3GCdA0guoG8mB3oyTW9hD_SmT9hSnn6-ntOyto1SyBM8tGMdmdJxpyhi63XcVryqpZx3hUqJCqgU5yLWLdQ0K06xmp9EtJxCCBeAZYB-EC0xflYgN2xEsy_ZjAQzCW5oGzfzXRlv1rHEaUQ3F3m38gu3dGmZlBXYa98Pn1trvyyI8GB/s320/tigersclaw_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavUsw0OoXt7UlG3GCdA0guoG8mB3oyTW9hD_SmT9hSnn6-ntOyto1SyBM8tGMdmdJxpyhi63XcVryqpZx3hUqJCqgU5yLWLdQ0K06xmp9EtJxCCBeAZYB-EC0xflYgN2xEsy_ZjAQzCW5oGzfzXRlv1rHEaUQ3F3m38gu3dGmZlBXYa98Pn1trvyyI8GB/s800/tigersclaw_ig400.jpg", "comment_count": 1 }, { "title": "bird of paradise", "url": "https://cocktailvirgin.blogspot.com/2025/07/bird-of-paradise.html", "published": "2025-07-12T08:00:00.043-04:00", "updated": "2025-07-25T09:40:34.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Skull & Crown Trading Co.", "year": null }, "categories": [ "campari", "kahlua", "lime juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Koloa Dark Rum or sub Coruba (Coruba)", "1/4 oz Smith & Cross Rum", "3/4 oz Campari", "1/2 oz Koloa Coffee Liqueur (Borghetti)", "3/4 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": "Whip shake with crushed ice, pour into a pentagon glass (Tiki mug), fill with crushed ice, and garnish with a bamboo leaf (omit), mint, and an orchid (ornamental pea blossoms).", "body_text": "1 1/2 oz Koloa Dark Rum or sub Coruba (Coruba)\n1/4 oz Smith & Cross Rum\n3/4 oz Campari\n1/2 oz Koloa Coffee Liqueur (Borghetti)\n3/4 oz Pineapple Juice\n1/2 oz Lime Juice\nWhip shake with crushed ice, pour into a pentagon glass (Tiki mug), fill with crushed ice, and garnish with a bamboo leaf (omit), mint, and an orchid (ornamental pea blossoms).\nTwo Saturdays ago, I returned to my collection of online recipe flashcards for the Skull & Crown Trading Co. in Honolulu, and I honed in on the Bird of Paradise. Over all, it came across like a\nJungle Bird\nmeets a\nMr. Bali Hai\nakin to my\nSex Lives of Cannibals\n(that uses lemon instead of lime, an allspice dram layer on top, and a different garnish). Once built and garnished, the Bird of Paradise flew to the nose with a mint and coffee bouquet. Next, roast, pineapple, and lime notes on the sip landed on dark funky rum, coffee, and bitter orange-papaya flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ07ASl3B4P_F-CJDBuHf8aYhQsde5NGCMc25KsWCIwJ6BkCcpOZh4KBn3gYOX5hlG3DIVaiITR0aymfqpqEprNCfAdumUCpfj-7SkKv7EpzwCYGIJHQs3x7x_Bc93OqXZQPwNMqQORv_lrTBqmBbxA_TpqKpJXlEPrveOSc18tA2poirhnc4FS93Rjqb2/s320/birdofparadise_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ07ASl3B4P_F-CJDBuHf8aYhQsde5NGCMc25KsWCIwJ6BkCcpOZh4KBn3gYOX5hlG3DIVaiITR0aymfqpqEprNCfAdumUCpfj-7SkKv7EpzwCYGIJHQs3x7x_Bc93OqXZQPwNMqQORv_lrTBqmBbxA_TpqKpJXlEPrveOSc18tA2poirhnc4FS93Rjqb2/s800/birdofparadise_ig400.jpg", "comment_count": 0 }, { "title": "the marxist", "url": "https://cocktailvirgin.blogspot.com/2025/07/the-marxist.html", "published": "2025-07-13T08:00:00.041-04:00", "updated": "2025-07-13T08:00:00.229-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "1 Tippling Place", "year": 2017 }, "categories": [ "cynar", "gin", "grapefruit juice", "lemon juice", "simple syrup" ], "ingredients": [ "1 1/2 oz Death's Door Gin", "1/2 oz Cynar", "1/2 oz Grapefruit Juice", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Death's Door Gin\n1/2 oz Cynar\n1/2 oz Grapefruit Juice\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a coupe glass.\nTwo Sundays ago, I returned to the online recipe flashcards for 1 Tippling Place in Philadelphia and landed on The Marxist from around 2017 that made me think of the\nSocialist\nand\nCommunist\nin name. In structure though, it reminded me of Sam Ross'\nToo Soon?\nbut with grapefruit juice instead of the two orange wedges and perhaps the\nBitter End\nwith lemon and simple instead of Cointreau. Once prepared, The Marxist offered up a pine and grapefruit aroma. Next, lemon and caramel notes on the sip were overthrown by juniper, herbal, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQP3N1pN0HplbvZLDzUnbYfXzLRlLKmIAYrAYXLttvEOGgJJ9pn1TM5_3Jxf6QQZI4i9iAfKEenNeFKKCbMtxzcod2OyM0GDTUIdMUkxqwz7X2H8k4M5Ai_R3SXEYF1a8S4tVBq1CuqnlEdHwXz_KZJKHiXZLOBif0gfXqe4qSyqS6xRTe1e1tcHCzj-xH/s320/marxist_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQP3N1pN0HplbvZLDzUnbYfXzLRlLKmIAYrAYXLttvEOGgJJ9pn1TM5_3Jxf6QQZI4i9iAfKEenNeFKKCbMtxzcod2OyM0GDTUIdMUkxqwz7X2H8k4M5Ai_R3SXEYF1a8S4tVBq1CuqnlEdHwXz_KZJKHiXZLOBif0gfXqe4qSyqS6xRTe1e1tcHCzj-xH/s800/marxist_ig400.jpg", "comment_count": 0 }, { "title": "darling nikki", "url": "https://cocktailvirgin.blogspot.com/2025/07/darling-nikki.html", "published": "2025-07-14T08:00:00.040-04:00", "updated": "2025-07-14T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": null, "source": "Monkeypod Wailea", "year": 2018 }, "categories": [ "amaro", "lime juice", "mezcal", "simple syrup" ], "ingredients": [ "1 oz Xicaru Mezcal (Peloton de la Muerte)", "1 oz Amaro Montenegro", "1/2 oz Lime Juice", "1/2 oz Simple Syrup", "1/2 oz Strawberry Puree (1 medium Strawberry, muddled)" ], "instructions": "Shake with ice, (double) strain into a snifter or double old fashioned glass, and garnish with a mint sprig.", "body_text": "1 oz Xicaru Mezcal (Peloton de la Muerte)\n1 oz Amaro Montenegro\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\n1/2 oz Strawberry Puree (1 medium Strawberry, muddled)\nShake with ice, (double) strain into a snifter or double old fashioned glass, and garnish with a mint sprig.\nAfter having enjoyed the\nD'yer Mak'er\na few weeks before, I returned to the online recipe flashcards for Monkeypod Wailea in Hawaii and selected the Darling Nikki. This Prince song tribute was spotted in\nYelp\ndrink photos as far back as late 2018 and as recently as 2023. At first, it came across like an M&M shooter with lime and strawberry notes, but then I recalled Sable's\nSpeaking in Tongues\nwhich had Abano and lemon instead of the Darling Nikki's Montenegro and lime. Once prepared, the Darling Nikki opened up with mint, vegetal, and smoke aromas. Next, lime and berry notes on the sip gave way to smoky, vegetal, strawberry, and clementine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1s4jrVFZ64vY8WHnwp79ZDNn9gz0_11pvJCtVIiSVRWg_lbBkifS0f2SWYDKhulhIXUI8hddfkOfR5qYvpYBJlRVGAiJeBpK5QyhmDuO5hovlYcPA5VaSIbVVBQo1rMIMYebo3Nclwie2S0DbTIdjaixMaJel0rCpxsAbeDGhD7qplW4ddNvLrF2yPc-/s320/darlingnikki_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1s4jrVFZ64vY8WHnwp79ZDNn9gz0_11pvJCtVIiSVRWg_lbBkifS0f2SWYDKhulhIXUI8hddfkOfR5qYvpYBJlRVGAiJeBpK5QyhmDuO5hovlYcPA5VaSIbVVBQo1rMIMYebo3Nclwie2S0DbTIdjaixMaJel0rCpxsAbeDGhD7qplW4ddNvLrF2yPc-/s800/darlingnikki_ig400.jpg", "comment_count": 0 }, { "title": "spanish revival", "url": "https://cocktailvirgin.blogspot.com/2025/07/spanish-revival.html", "published": "2025-07-15T08:00:00.015-04:00", "updated": "2025-07-15T08:00:00.228-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": null, "source": "Williams & Graham", "year": 2024 }, "categories": [ "absinthe", "cointreau", "lemon juice", "pamplemousse", "tequila" ], "ingredients": [ "3/4 oz Ocho Plata Tequila (Arette Blanco)", "3/4 oz Giffard Pamplemousse (St. Elder)", "3/4 oz Cointreau", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail glass rinsed with absinthe (St. George), and garnish with a grapefruit twist.", "body_text": "3/4 oz Ocho Plata Tequila (Arette Blanco)\n3/4 oz Giffard Pamplemousse (St. Elder)\n3/4 oz Cointreau\n3/4 oz Lemon Juice\nShake with ice, strain into a cocktail glass rinsed with absinthe (St. George), and garnish with a grapefruit twist.\nTwo Tuesdays ago, I uncovered a collection of online recipe flashcards for the newly opened Williams & Graham location at the Denver Airport. The drink I picked off their inaugural list was the Spanish Revival, and I spotted this Corpse Reviver #2 riff on the bar's menu via an\nInstagram\npost in June. Overall, the recipe reminded me of the\nSoy Capitan\nthat I made in late May but with Cointreau and absinthe instead of Aperol. In the glass, the Spanish Revival gave forth a grapefruit, anise, and orange aroma. Next, lemon, orange, and melon notes on the sip unfurled into tequila, grapefruit, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4vxnbQpYMxX6-FHFTzUp6qz6n_5OPIzMr5yo6dQdUZCVG-0Ue8zMRlMhvrktc94jq-H6RgD6tPKVKeo9atn3POTE5CXnA9S-6hqy2gBV4DK52EfU_dS90oEi4Tbvljz6icKUiXq5gfo9UUE1rBGQJ9EhKHFTzc2O7dXOuRaq4sMPBENPdPaoabbNyzJL/s320/spanishrevival_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4vxnbQpYMxX6-FHFTzUp6qz6n_5OPIzMr5yo6dQdUZCVG-0Ue8zMRlMhvrktc94jq-H6RgD6tPKVKeo9atn3POTE5CXnA9S-6hqy2gBV4DK52EfU_dS90oEi4Tbvljz6icKUiXq5gfo9UUE1rBGQJ9EhKHFTzc2O7dXOuRaq4sMPBENPdPaoabbNyzJL/s800/spanishrevival_ig400.jpg", "comment_count": 0 }, { "title": "man in black", "url": "https://cocktailvirgin.blogspot.com/2025/07/man-in-black.html", "published": "2025-07-16T08:00:00.034-04:00", "updated": "2025-07-18T10:09:41.800-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Victoria Bar", "year": null }, "categories": [ "bitters (orange)", "cynar", "fernet-branca", "maraschino", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Dickel Rye (Rittenhouse)", "1/2 oz Cynar", "1/2 oz Luxardo Maraschino", "1/4 oz Fernet Branca", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Dickel Rye (Rittenhouse)\n1/2 oz Cynar\n1/2 oz Luxardo Maraschino\n1/4 oz Fernet Branca\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I decided to make the Man in Black crafted at the Victoria Bar in Portland, Oregon, that I found via online recipe flashcards. What I thought was a tribute to the Johnny Cash song and album resides on their current menu as posted on the bar's website; I later learned that all of the bar's drinks are references to the movie\nThe Princess Bride\n(see the first comment). The drink was different from this Seattle-born\nMan in Black\n, and the structure and three of the four ingredients reminded me of Ryan McGrale's\nDown & Brown\n. Once prepared, the Man in Black entered with an orange, nutty cherry, and menthol bouquet. Next, caramel and cherry notes on the sip revealed rye, herbal, nutty cherry, and minty menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnJtr4ADV2i2GFFlOLpbUXJUv0Wsf_rW6l-7mL-G9sM9nRtPs-mtKS9xXiAzjeOYKsDmxxZyQgffwxaWvIDGxnaDbk2KNU3iC0IRZVcdPma3BCCP4yDVUsvh4Li6yIH5U1DNOrrC0VECFgctIDoQ3PYg2pboQcxrv4FCdWx3pJG2MBdOYMFi2jEETks5M/s320/maninblackpdx_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnJtr4ADV2i2GFFlOLpbUXJUv0Wsf_rW6l-7mL-G9sM9nRtPs-mtKS9xXiAzjeOYKsDmxxZyQgffwxaWvIDGxnaDbk2KNU3iC0IRZVcdPma3BCCP4yDVUsvh4Li6yIH5U1DNOrrC0VECFgctIDoQ3PYg2pboQcxrv4FCdWx3pJG2MBdOYMFi2jEETks5M/s800/maninblackpdx_ig400.jpg", "comment_count": 2 }, { "title": "gnarly smash", "url": "https://cocktailvirgin.blogspot.com/2025/07/gnarly-smash.html", "published": "2025-07-17T08:00:00.039-04:00", "updated": "2025-07-17T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "muddle", "attribution": { "creator": null, "source": "Campari Academy", "year": null }, "categories": [ "bitters (Peychaud's)", "cynar", "simple syrup", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Wild Turkey 101° Bourbon (Evan Williams Bonded)", "1/2 oz Cynar", "1/4 oz Simple Syrup", "1 Strawberry", "3 dash New Orleans Bitters (Peychaud's)" ], "instructions": "Muddle strawberry in an old fashioned glass, add the rest of the ingredients, and stir with pebble ice (muddle strawberry in a tin, add the rest of the ingredients, shake with ice, and double strain into an old fashioned glass, and fill with crushed ice). Garnish with a mint sprig.", "body_text": "1 1/2 oz Wild Turkey 101° Bourbon (Evan Williams Bonded)\n1/2 oz Cynar\n1/4 oz Simple Syrup\n1 Strawberry\n3 dash New Orleans Bitters (Peychaud's)\nMuddle strawberry in an old fashioned glass, add the rest of the ingredients, and stir with pebble ice (muddle strawberry in a tin, add the rest of the ingredients, shake with ice, and double strain into an old fashioned glass, and fill with crushed ice). Garnish with a mint sprig.\nTwo Thursdays ago, I spotted the carton of fresh strawberries that Andrea had bought, and I decided to make the Gnarly Smash that the Campari Academy had emailed me about (pointing to the non-attributed recipe on their website). Since the strawberry-Cynar combination worked so well in the\nMr. Hyde\nfrom the Violet Hour, I was game to give this one a go. In the glass, the Gnary Smash proffered up mint, strawberry, and Bourbon aromas. Next, caramel and strawberry notes on the sip opened up into Bourbon, herbal, berry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVc206syDqF8tpaXHknRPRaa_7s5HuOga2EKFo4hkdvdgsW91lwYlsgxOVldneeGitXZJZ7d-N_5ZnmOJTw79mn7soy9qVxNBPY0juu2oC1ns7I-LelWyAJsN376-QZJn3Wp-Q79K1zDBje6BDA-2tv7JHVWNBi2f2ISeoJ62dwfR3_tnjpw6MIAFu4Pmd/s320/gnarlysmash_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVc206syDqF8tpaXHknRPRaa_7s5HuOga2EKFo4hkdvdgsW91lwYlsgxOVldneeGitXZJZ7d-N_5ZnmOJTw79mn7soy9qVxNBPY0juu2oC1ns7I-LelWyAJsN376-QZJn3Wp-Q79K1zDBje6BDA-2tv7JHVWNBi2f2ISeoJ62dwfR3_tnjpw6MIAFu4Pmd/s800/gnarlysmash_ig400.jpg", "comment_count": 0 }, { "title": "mexican necromancer", "url": "https://cocktailvirgin.blogspot.com/2025/07/mexican-necromancer.html", "published": "2025-07-18T08:00:00.035-04:00", "updated": "2025-07-18T08:00:00.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joshua Perez", "source": "Middle Branch", "year": 2014 }, "categories": [ "aperol", "bitters (Angostura)", "lillet", "mezcal", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Cimarron)", "1 oz Mezcal (Peloton de la Muerte)", "1/2 oz Cocchi Americano", "1/2 oz Aperol", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.", "body_text": "1 oz Reposado Tequila (Cimarron)\n1 oz Mezcal (Peloton de la Muerte)\n1/2 oz Cocchi Americano\n1/2 oz Aperol\n2 dash Angostura Bitters\nStir with ice, strain into a cocktail coupe, and garnish with a lemon twist.\nTwo Fridays prior, I had spotted an interesting drink on\nKindred Cocktails\ncalled the Mexican Necromancer that bartender Joshua Perez had posted. He crafted this at Middle Branch in Manhattan back in 2014 as an agave riff on Joseph Schwartz's gin-based\nMercy, Mercy\nat Little Branch. With the tequila and mezcal, it also reminded me of the\nDry Season\nbut with bitters and slightly different proportions. Once mixed, the Mexican Necromancer enacted a lemon, smoky, and vegetal aroma. Next, orange and apricot notes on the sip transformed into smoky agave, orange, chocolate, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdum53g9u80BCOu6WDAVfb99NB-iKSlG1t_vTLvB6NoaPgAXzMuePQrf_LCWhbblQOw17cbsmYwKp2DbERXa1hQpB-4Jf066nVC6t_rIvm-F7HnxximrSVJ7HqA2LuAt9pi0fxP7y1iS4TtLj-qc1VirwgnLcMdQS1vd8_VIxAHexA2a3oLPGDqsMQQrzY/s320/mexicannecromancer_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdum53g9u80BCOu6WDAVfb99NB-iKSlG1t_vTLvB6NoaPgAXzMuePQrf_LCWhbblQOw17cbsmYwKp2DbERXa1hQpB-4Jf066nVC6t_rIvm-F7HnxximrSVJ7HqA2LuAt9pi0fxP7y1iS4TtLj-qc1VirwgnLcMdQS1vd8_VIxAHexA2a3oLPGDqsMQQrzY/s800/mexicannecromancer_ig400.jpg", "comment_count": 0 }, { "title": "pineapple dance", "url": "https://cocktailvirgin.blogspot.com/2025/07/pineapple-dance.html", "published": "2025-07-19T08:00:00.027-04:00", "updated": "2025-07-19T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Liholiho Yacht Club", "year": 2017 }, "categories": [ "cynar", "lemon juice", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Planteray Pineapple Rum", "1 oz Cynar", "3/4 oz Pineapple Juice", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Planteray Pineapple Rum\n1 oz Cynar\n3/4 oz Pineapple Juice\n1/2 oz Lemon Juice\nShake with ice and strain into a coupe glass.\nTwo Saturdays ago, I uncovered a set of online recipe flashcards for the Liholiho Yacht Club in San Francisco. There, I latched on to the Pineapple Dance that could have been named after a dance studio that opened in London in 1979 in a former pineapple warehouse and spawned a dancewear clothing brand. As for a timeframe, I was able to find drink photos on\nYelp\nbetween 2017-2019. Overall, the recipe reminded me a little of Derek Brown's\nThe Getaway\nwith the addition of a double dose of pineapple ingredients. Once shaken and strained, the Pineapple Dance welcomed the nose with pineapple, rum, caramel, and herbal bouquet. Next, caramel, pineapple, and lemon notes on the sip twirled into pineapple, rum, and funky herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAUVdJFekGTdCUFECM_rbZZwObqxL8AyDw9q_Mdi9T5pGPB337jjwCReF6T6x-s2pxGQPfhyphenhyphenbpEPAMkTZOL-kprO4oo2VRJjOhNwBvfDivhyphenhyphen40A9k6epNoYCnZisSoRulW5lspsp1oIPgBsYo3sIJWA0eruSTtdmhyc8w_3NU3PoVVJZVX0dj-W3n7ClE/s320/pineappledance_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAUVdJFekGTdCUFECM_rbZZwObqxL8AyDw9q_Mdi9T5pGPB337jjwCReF6T6x-s2pxGQPfhyphenhyphenbpEPAMkTZOL-kprO4oo2VRJjOhNwBvfDivhyphenhyphen40A9k6epNoYCnZisSoRulW5lspsp1oIPgBsYo3sIJWA0eruSTtdmhyc8w_3NU3PoVVJZVX0dj-W3n7ClE/s800/pineappledance_ig400.jpg", "comment_count": 0 }, { "title": "doctor yah-yah", "url": "https://cocktailvirgin.blogspot.com/2025/07/doctor-yah-yah.html", "published": "2025-07-20T08:00:00.045-04:00", "updated": "2025-07-20T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "chartreuse (green)", "cynar", "lime juice", "orange juice", "pimento dram", "rum (white)", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Green Chartreuse", "1/2 oz Rhum Agricole (Rhum JM 100°)", "3/4 oz Lime Juice", "1/2 oz Orange Juice", "1/4 oz Cinnamon Syrup", "1/4 oz Donn's Spices #2 (1/8 oz Vanilla Syrup + 1/8 Allspice Dram (Hamilton's))", "1 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 1/2 oz Cynar\n1/2 oz Green Chartreuse\n1/2 oz Rhum Agricole (Rhum JM 100°)\n3/4 oz Lime Juice\n1/2 oz Orange Juice\n1/4 oz Cinnamon Syrup\n1/4 oz Donn's Spices #2 (1/8 oz Vanilla Syrup + 1/8 Allspice Dram (Hamilton's))\n1 dash Angostura Bitters\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.\nTwo Sundays ago, I had the idea of mashing up the\nNui Nui\nclassic Tiki drink's citrus and spices with the Cure's\nThe Drink of Laughter and Forgetting\n's Cynar-Chartreuse base. For a name, I considered the New Orleans aspect of the Cure drink and dubbed this one the Doctor Yah-Yah after a voodoo practitioner known for his cures and potions that I read about in Herbert Asbury's\nThe French Quarter\nbook. In the Tiki mug, Doctor Yah-Yah enchanted mint, caramel, grassy, and lime aromas to the nose. Next caramel and lime notes on the sip melted into herbal, herbaceous, grassy, allspice, cinnamon, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCWwJMz_TQ6wAuSxebH8ba6UygohHjReZdE0F5u0HZkLGyYSxG6jDRgpOejGFAady6Yy7Rb0qX8FGu7Za6znwALR1tfHKg1qFsBnrAj32MWF1x4oZUam6YSMT6iuJ09zHckR_Ccwc0BLbV4uMq3vQAGXEhmRLRs8BH7Wt9lLKvFnc7V1k0fnGyGb2LiAe/s320/doctoryahyah_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCWwJMz_TQ6wAuSxebH8ba6UygohHjReZdE0F5u0HZkLGyYSxG6jDRgpOejGFAady6Yy7Rb0qX8FGu7Za6znwALR1tfHKg1qFsBnrAj32MWF1x4oZUam6YSMT6iuJ09zHckR_Ccwc0BLbV4uMq3vQAGXEhmRLRs8BH7Wt9lLKvFnc7V1k0fnGyGb2LiAe/s800/doctoryahyah_ig400.jpg", "comment_count": 0 }, { "title": "ai ono", "url": "https://cocktailvirgin.blogspot.com/2025/07/ai-ono.html", "published": "2025-07-21T08:00:00.024-04:00", "updated": "2025-07-21T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Monkeypod Wailei", "year": 2017 }, "categories": [ "lime juice", "pineapple juice", "sherry", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Knob Creek Bourbon (Evan Williams Bonded)", "1/2 oz Cesar Florido Oloroso Sherry (Lustau)", "1/2 oz Lime Juice", "3/4 oz Pineapple Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice ice, strain into a cocktail coupe, and garnish with grated cinnamon.", "body_text": "1 1/2 oz Knob Creek Bourbon (Evan Williams Bonded)\n1/2 oz Cesar Florido Oloroso Sherry (Lustau)\n1/2 oz Lime Juice\n3/4 oz Pineapple Juice\n1/2 oz Cinnamon Syrup\nShake with ice ice, strain into a cocktail coupe, and garnish with grated cinnamon.\nTwo Mondays ago, I continued on with the tropical mood with a drink from Monkeypod Wailei in Hawaii called the Ai Ono. I was able to find the recipe through online recipe flashcards, and I spotted a cocktail photo on the\nFollowThePiper\nsite as well as a photo on\nYelp\nfrom as early as 2017. While this recipe and the current menu on their website call for Oloroso sherry, I was able to find another perhaps older flashcard set that called for Lustau East India Solera Sherry (slightly sweeter with Oloroso + Pedro Ximenez). Overall, it read like Death & Co.'s\nGilda\nbut with Bourbon and sherry instead of tequila. In the glass, the Ai Ono gave forth a cinnamon, nutty sherry, and pineapple aroma. Next, lime, grape, and pineapple notes on the sip developed into Bourbon, pineapple, nutty, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtQ5EbplaFsgic6pt0JgVJgK3MpRwzEXhcwRwqlZ7wpGD7rVxi-Ucc8KDl6DB4_7RcQA9ERB25WgMYCgY1SeFJE3BBnb03Shu0kUeTtIY9j8PvKxEWhA8cbc1S5ERoIBMqAYJKI-1EaIv_KHBSPHKYOPTWLD3LNE5E34uQq3vJjgGmLorvQi-wUkivwHx/s320/aiono_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtQ5EbplaFsgic6pt0JgVJgK3MpRwzEXhcwRwqlZ7wpGD7rVxi-Ucc8KDl6DB4_7RcQA9ERB25WgMYCgY1SeFJE3BBnb03Shu0kUeTtIY9j8PvKxEWhA8cbc1S5ERoIBMqAYJKI-1EaIv_KHBSPHKYOPTWLD3LNE5E34uQq3vJjgGmLorvQi-wUkivwHx/s800/aiono_ig400.jpg", "comment_count": 0 }, { "title": "black hand society", "url": "https://cocktailvirgin.blogspot.com/2025/07/black-hand-society.html", "published": "2025-07-22T08:00:00.059-04:00", "updated": "2025-07-22T08:00:00.124-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "fernet-branca", "lime juice", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "3/4 oz Fernet Branca", "3/4 oz Campari", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Fernet Branca\n3/4 oz Campari\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\nShake with ice and strain into a cocktail coupe.\nI was inspired by the previous night's\nAi Ono\n, and I looked to the\nGilda\nand the Ferrari (Fernet-Campari shot or drink motif) to mashup into a riff. I named the combination the Black Hand Society after the crime syndicate that took the place of the mafia in New Orleans circa 1900 that I learned about in Herbert Asbury's\nThe French Quarter\nbook. They were known for blackmail and sending death threats that were embellished with images of black hands and crimson skulls and crossbones — perfect symbolism for the Fernet and Campari components that worked great with the pineapple, lime, and cinnamon structure. The black and red motifs reminded me of the Fernet-Campari-containing\nTrash Polka\nthat I named after a German style of tattooing that combines images done in either black or red ink. I surmised that I had a winner for Fernet, pineapple, cinnamon, and lime have worked well in the gin-based\nAwkwardly Tongue Tied\n. The Black Hand Society began with a fruity, caramel, cinnamon, and menthol aroma. Next, caramel, pineapple, and lime notes on the sip tried to intimidate caramel, bitter herbal, orange, menthol, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEbEnJT7xAKPVpQPt8BpSnW8vSCOoGaKxwB9gg9cZpY6tJ99okz4neayzIuYjRsZpYACM86pF12O_MtzOhJgBaxJdtI77LACAYJ_nyFGemyS2D1gNm24gE5yD3NPc3HaKXw6rpY4n286NeX2IYynHtDz8dkmPIPeIkMZTSl8Nr7ZRacuNI0UqtERxfm1z/s320/blackhandsociety_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEbEnJT7xAKPVpQPt8BpSnW8vSCOoGaKxwB9gg9cZpY6tJ99okz4neayzIuYjRsZpYACM86pF12O_MtzOhJgBaxJdtI77LACAYJ_nyFGemyS2D1gNm24gE5yD3NPc3HaKXw6rpY4n286NeX2IYynHtDz8dkmPIPeIkMZTSl8Nr7ZRacuNI0UqtERxfm1z/s800/blackhandsociety_ig400.jpg", "comment_count": 0 }, { "title": "step into liquid", "url": "https://cocktailvirgin.blogspot.com/2025/07/step-into-liquid.html", "published": "2025-07-23T08:00:00.034-04:00", "updated": "2025-07-23T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Liholiho Yacht Club", "year": 2019 }, "categories": [ "campari", "punt e mes", "rum" ], "ingredients": [ "1 1/2 oz Planteray Pineapple Rum", "1 oz Campari", "3/4 oz Punt e Mes" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 1/2 oz Planteray Pineapple Rum\n1 oz Campari\n3/4 oz Punt e Mes\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.\nTwo Wednesdays ago, I returned the online recipe flashcards for the Liholiho Yacht Club in San Francisco that I utilized for the\nPineapple Dance\n, and I landed on the Step into Liquid. As for a time estimate, I was able to spot the drink on a 2019 menu on\nYelp\n, and it was perhaps named after the 2003 surfing documentary. While I have had other pineapple rum-Campari drinks in the Negroni ballpark, like the\nPineapple Kingston Negroni\n,\nBest Fronds\n, and\nJungle Boulevard\n, they all called for regular sweet vermouth instead of Punt e Mes. Once prepared, the Step into Liquid offered up orange, dark rum, pineapple, and herbal aromas to the nose. Next, grape and caramel notes on the sip gave way to rum, pineapple, bitter orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGhy5dG1Cy_Z-7jC_8Up12cLmKVmZLgVPHSqezjzgqBqksRDmEn1W_nFEQW5ZSJwtxEtnb3hRsI8qG6TLzZK9qo1PR83_OHeGyvXJIE_0LJKZctApZoMyc9VjZ6FhqHYfi4EM7DcZVQv9PTBmGkjmfruMlSL8yryBbpx19gWfVb1pOyLGhg-d-7gBz15a/s320/stepintoliquid_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGhy5dG1Cy_Z-7jC_8Up12cLmKVmZLgVPHSqezjzgqBqksRDmEn1W_nFEQW5ZSJwtxEtnb3hRsI8qG6TLzZK9qo1PR83_OHeGyvXJIE_0LJKZctApZoMyc9VjZ6FhqHYfi4EM7DcZVQv9PTBmGkjmfruMlSL8yryBbpx19gWfVb1pOyLGhg-d-7gBz15a/s800/stepintoliquid_ig400.jpg", "comment_count": 0 }, { "title": "banana bamboo", "url": "https://cocktailvirgin.blogspot.com/2025/07/banana-bamboo.html", "published": "2025-07-24T08:00:00.042-04:00", "updated": "2025-07-24T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joshua Perez", "source": "Bar Tram", "year": 2023 }, "categories": [ "bitters (mole)", "bitters (orange)", "creme de banane", "sherry", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Dry Vermouth (Dolin)", "1 oz Amontillado Sherry (Lustau)", "1/2 oz Tempus Fugit Crème de Banane", "2 dash Scrappy's Chocolate Bitters (Angostura Cocoa)", "1 dash Scrappy's Orange Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Dry Vermouth (Dolin)\n1 oz Amontillado Sherry (Lustau)\n1/2 oz Tempus Fugit Crème de Banane\n2 dash Scrappy's Chocolate Bitters (Angostura Cocoa)\n1 dash Scrappy's Orange Bitters\nStir with ice, strain into a coupe, and garnish with a lemon twist.\nThe excitement about the Bamboo aperitif that was rekindled with Backbar's special menu where I enjoyed the\nBamboo Tyrant\ncarried on when I spotted the Banana Bamboo by Joshua Perez. Josh entered this recipe he created at Bar Tram in Tokyo circa 2023 into the\nKindredCocktails\ndatabase. It utilized Death & Co.'s Amontillado-containing Bamboo recipe (instead of the more common Fino one) that I also opted for in the Tiki-driven\nChief Bamboo Bamboo\nthat I crafted two days after the Backbar event. Once mixed, the Banana Bamboo gave forth a lemon, raisin, and caramelized fruit bouquet to the nose. Next, grape and caramel notes on the sip blossomed into nutty grape, caramelized banana, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiog36RD9YUC60uyASwjGzBsbRFXxtVrSebxCiExx-ca-qua3bHVvtfLgRJW1fk-xy18OKLyX8ElN24MNsnp6P60y1Zx6jVI6lDtnnNrSCTwIRS6mG9uUWpEoi2maw0f8O_ZKotr-3d_lOLfJJDX-sKQFZ0JM8yXoajn0jrLn_97oBrgD-z1-OH3A9zVG-b/s320/bananabamboo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiog36RD9YUC60uyASwjGzBsbRFXxtVrSebxCiExx-ca-qua3bHVvtfLgRJW1fk-xy18OKLyX8ElN24MNsnp6P60y1Zx6jVI6lDtnnNrSCTwIRS6mG9uUWpEoi2maw0f8O_ZKotr-3d_lOLfJJDX-sKQFZ0JM8yXoajn0jrLn_97oBrgD-z1-OH3A9zVG-b/s800/bananabamboo_ig400.jpg", "comment_count": 0 }, { "title": "salvatore", "url": "https://cocktailvirgin.blogspot.com/2025/07/salvatore.html", "published": "2025-07-25T08:00:00.031-04:00", "updated": "2025-07-25T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "J.E. Clapham", "source": "Difford's Guide", "year": 2024 }, "categories": [ "amaro", "benedictine", "cynar", "rum" ], "ingredients": [ "2 oz Rhum Agricole (Rhum JM 100° Blanc)", "1/2 oz Cynar", "1/4 oz Benedictine", "1/4 oz Amaro Ciociaro" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "2 oz Rhum Agricole (Rhum JM 100° Blanc)\n1/2 oz Cynar\n1/4 oz Benedictine\n1/4 oz Amaro Ciociaro\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays ago, I was perusing\nDifford's Guide\nwhen I spotted the Salvatore by J.E. Clapham that he created earlier this year. The Benedictine and Picon-like Ciociaro combination reminded me of Deep Ellum's\nCreole Variation\n(or perhaps a regular\nCreole\nwith a rum base and Cynar serving as the sweet vermouth). Clapham commented on my\nInstagram\nthat he created this with an aged rhum agricole, but I thought the result with a blanc was delicious even without barrel age notes. In the glass, the Salvatore ascended to the nose with lemon, grassy, plastic, and herbal aromas. Next, caramel notes on the sip opened up into funky and grassy rum, orange, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURf5WADXXqQDJ5a0LRFxRc5LlX77JdEtbCxguFtgJtPhwJaWnu_-i2hj9oB1u2C2xEDf28DkbyJuzy90Il90MZPkO29K98QWe4gKFie4i3O2pB3dazjtoSOtdQOqHJ5JqJ3Ng52NW4dPqLWzp6GNWu_hMfAUgiDjhUF9V3eHH5YKdvrN_NLqvshtohdu2/s320/salvatore_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURf5WADXXqQDJ5a0LRFxRc5LlX77JdEtbCxguFtgJtPhwJaWnu_-i2hj9oB1u2C2xEDf28DkbyJuzy90Il90MZPkO29K98QWe4gKFie4i3O2pB3dazjtoSOtdQOqHJ5JqJ3Ng52NW4dPqLWzp6GNWu_hMfAUgiDjhUF9V3eHH5YKdvrN_NLqvshtohdu2/s800/salvatore_ig400.jpg", "comment_count": 0 }, { "title": "pineapple manhattan", "url": "https://cocktailvirgin.blogspot.com/2025/07/pineapple-manhattan.html", "published": "2025-07-26T08:00:00.031-04:00", "updated": "2025-07-26T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Kanaloa", "year": 2018 }, "categories": [ "bitters (Angostura)", "rum", "vermouth (sweet)" ], "ingredients": [ "2 1/2 oz Planteray Pineapple Rum", "1 oz Cinzano Sweet Vermouth (Giacomo Speroni)", "3 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a pineapple leaf-cherry flag (cherry only).", "body_text": "2 1/2 oz Planteray Pineapple Rum\n1 oz Cinzano Sweet Vermouth (Giacomo Speroni)\n3 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with a pineapple leaf-cherry flag (cherry only).\nTwo Saturdays ago, I found a set of online recipe flashcards for Kanaloa in Houston, and the simple yet strong Pineapple Manhattan called out to me as a nightcap. An October 2018 article in the\nHouston Press\nmentioned this Palmetto riff as being part of the opening menu. My mixology skills here yielded a caramel, dark rum, and caramelized pineapple aroma. Next, grape and caramel notes on the sip sailed into dark rum, herbal, pineapple, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAB8_xlTkuepPKqPSYtpwj7vh-C1EKFM-btDDdxYbbXhzhrE6f7dBGCh_JWvd71_9gpG-ZJutPFgsoZKnN86Ec1AWky7oAiWKlCnhWevpL0VabiQdBGpdYhzkJ6aLFrISOC152K1CvL3CCVaZ5yRh3QSrxT7BT6lRvNDi7urB5N7stuZCtd5hlrwKZUwU/s320/pineapplemanhattah_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAB8_xlTkuepPKqPSYtpwj7vh-C1EKFM-btDDdxYbbXhzhrE6f7dBGCh_JWvd71_9gpG-ZJutPFgsoZKnN86Ec1AWky7oAiWKlCnhWevpL0VabiQdBGpdYhzkJ6aLFrISOC152K1CvL3CCVaZ5yRh3QSrxT7BT6lRvNDi7urB5N7stuZCtd5hlrwKZUwU/s800/pineapplemanhattah_ig400.jpg", "comment_count": 0 }, { "title": "final say", "url": "https://cocktailvirgin.blogspot.com/2025/07/final-say.html", "published": "2025-07-27T08:00:00.053-04:00", "updated": "2025-07-27T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "The Official Downtown Abbey Cocktail Book", "year": null }, "categories": [ "creme de violette", "gin", "lime juice", "maraschino" ], "ingredients": [ "3/4 oz Gin (Treehouse Percy's)", "3/4 oz Maraschino (Luxardo)", "3/4 oz Crème de Violette (Rothman & Winter)", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).", "body_text": "3/4 oz Gin (Treehouse Percy's)\n3/4 oz Maraschino (Luxardo)\n3/4 oz Crème de Violette (Rothman & Winter)\n3/4 oz Lime Juice\nShake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).\nTwo Sundays prior, I reached for my copy of\nThe Official Downtown Abbey Cocktail Book\nghostwritten by Lou Bustamante, and I decided on finally making the drink that got me to buy the book – the Final Say. I first learned of this drink when one of my coworkers requested it when they visited the bar, and I was able to find the recipe online that also mentioned the source; I later bought the book when I found it for a good price online. This Last Word riff was created in reference to Violet, the matriarch of the Crawley family, who gets what she wants, and the equal parts crème de violette recipe reminded me of the\nBlooey Blues\n(the\nWater Lily\nought to be as well, but I had it as a non-equal parts recipe). Moreover, the gin, Maraschino, citrus, and floral liqueur aspect made me think of Brick & Mortar's\nTime Traveler\nwith elderflower as well as the other\nFinal Say\nthat I had recently with a mix of elderflower and Benedictine in place of the Chartreuse. Once shaken and strained, the Final Say greeted the senses with a nutty cherry and violet floral bouquet. Next, lime and cherry notes on the sip developed into juniper, floral, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrTra46WHNZRVQW6mKxRAQqTTye8g2gM7QhXuMAv2fTa-WBNold99vOrdGwx9UGQjbkCR286FD7kBx3hUYP8FEG8Pm2c60YKOOXA8V_o8uWZeXEX_mwoLbCprcRLwlCKFatoi_sLsSBmJcIuUUTHz1hcYZ5Pynm7AWVGICgLtx3CJdHIxkVgoEwfJU0Du/s320/finalsay_cdv_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrTra46WHNZRVQW6mKxRAQqTTye8g2gM7QhXuMAv2fTa-WBNold99vOrdGwx9UGQjbkCR286FD7kBx3hUYP8FEG8Pm2c60YKOOXA8V_o8uWZeXEX_mwoLbCprcRLwlCKFatoi_sLsSBmJcIuUUTHz1hcYZ5Pynm7AWVGICgLtx3CJdHIxkVgoEwfJU0Du/s800/finalsay_cdv_ig400.jpg", "comment_count": 3 }, { "title": "bright side", "url": "https://cocktailvirgin.blogspot.com/2025/07/bright-side.html", "published": "2025-07-28T08:00:00.040-04:00", "updated": "2025-07-28T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": null, "source": "Raines Law Room", "year": 2018 }, "categories": [ "bitters (Angostura)", "brandy", "creme de banane", "lemon juice", "orgeat", "whiskey (Rye)" ], "ingredients": [ "1 oz Armagnac (Marie Duffau Napoleon)", "1 oz Rye Whiskey (Rittenhouse)", "3/4 oz Banana Liqueur (Tempus Fugit)", "1/2 oz Orgeat", "3/4 oz Lemon Juice" ], "instructions": "Whip shake with crushed ice, pour into a glass, fill with crushed ice, and garnish with dashes of Angostura Bitters and mint.", "body_text": "1 oz Armagnac (Marie Duffau Napoleon)\n1 oz Rye Whiskey (Rittenhouse)\n3/4 oz Banana Liqueur (Tempus Fugit)\n1/2 oz Orgeat\n3/4 oz Lemon Juice\nWhip shake with crushed ice, pour into a glass, fill with crushed ice, and garnish with dashes of Angostura Bitters and mint.\nTwo Mondays ago, I ventured back to a set of online recipe flashcards for Raines Law Room in Manhattan, and I selected the Bright Side as a great use of my new batch of orgeat. I was able to date this drink to around 2018 where it appeared on a menu photo on\nYelp\n. Indeed, the combination of crème de banane, orgeat, and citrus reminded me of the\nMr. Wednesday\n,\nBanana Hammock\n, and\nEscape from Monkey Island\n, so I was definitely intrigued. In the glass, the Bright Side gave forth mint, allspice, and clove aromas from the garnish. Next, a creamy, lemon, and caramel sip pushed through to rye, brandy, earthy, nutty, and caramelized banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BA5ppRIa8GrZHHn-wjwKVKvTEgi_TWifEVFoAf7BbOho30uXeEWoqmKs7siI-6qTu_R15kA3puL0-EZznsck_-3o5OOwG3PnayijmgnQhudXVMIaWtUQraWcFSZdVK_tju8bVqDODWgPO-_-m0C5DOeCpFMyxCcLA8BVv96kHEsJ8CLl2eVqubaoUJz9/s320/brightside_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BA5ppRIa8GrZHHn-wjwKVKvTEgi_TWifEVFoAf7BbOho30uXeEWoqmKs7siI-6qTu_R15kA3puL0-EZznsck_-3o5OOwG3PnayijmgnQhudXVMIaWtUQraWcFSZdVK_tju8bVqDODWgPO-_-m0C5DOeCpFMyxCcLA8BVv96kHEsJ8CLl2eVqubaoUJz9/s800/brightside_ig400.jpg", "comment_count": 0 }, { "title": "rumscullion", "url": "https://cocktailvirgin.blogspot.com/2025/07/rumscullion.html", "published": "2025-07-29T08:00:00.044-04:00", "updated": "2025-07-29T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Craig Hermann", "source": "Thatch Tiki Bar", "year": 2008 }, "categories": [ "bitters (aromatic)", "falernum", "herbsainte", "punt e mes", "rum" ], "ingredients": [ "2 oz Aged Demerara Rum (Hamilton's 86° Demerara River)", "1 oz Punt e Mes", "1 tsp Falernum (Velvet)", "8 drop Herbsaint", "1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a long orange twist.", "body_text": "2 oz Aged Demerara Rum (Hamilton's 86° Demerara River)\n1 oz Punt e Mes\n1 tsp Falernum (Velvet)\n8 drop Herbsaint\n1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)\nStir with ice, strain into a cocktail glass, and garnish with a long orange twist.\nTwo Tuesdays ago, I reached for Beachbum Berry's\nRemixed\nbook to uncover a glossed-over gem. There, I found Craig Hermann a/k/a Colonel Tiki's Rumscullion that he created in 2008 at the Thatch Tiki Bar in Portland, Oregon. The combination reminded me of the\nZakim\nbut with rum and absinthe instead of whiskey, so I was intrigued. While the book's recipe suggested El Dorado 12 Year, I used what I had. Craig mentioned on my\nInstagram\npost that, \"The original used ED15, and I must add any aged Demerara or like full-bodied non-funky rum work plenty fine: I have used Foursquare Barbados vintage/named expressions to great success. At its heart, the drink is a rum Manhattan variation. The inspiration was to recreate and home in on the Chinotto sour orange flavors I grew to love so much in bitter sodas (notably the San Peregrino).\" Once prepared, the Rumscullion gave forth an orange, caramel, grape, and anise aroma. Next, caramel and grape notes on the sip opened up into woody rum, bitter herbal, clove, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOJCKeucNyc4rObhiIY3mcm94r5BONtpqBtE8uR2zBWAuXX8De5usvxP6emDNR0e8zKN9CxV_8yUcRS2gWorO-jb-G7nlqiZkS_EhbuixtSv-rikaWSEzOugcCzMwZcRkh58_l9KjGhaKhIHGSETxRi9NNHI1I2yDpqE8oppCoH1rDm1GNSuEXutz2FvC/s320/rumscullion_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOJCKeucNyc4rObhiIY3mcm94r5BONtpqBtE8uR2zBWAuXX8De5usvxP6emDNR0e8zKN9CxV_8yUcRS2gWorO-jb-G7nlqiZkS_EhbuixtSv-rikaWSEzOugcCzMwZcRkh58_l9KjGhaKhIHGSETxRi9NNHI1I2yDpqE8oppCoH1rDm1GNSuEXutz2FvC/s800/rumscullion_ig400.jpg", "comment_count": 0 }, { "title": "feet first in the deep end", "url": "https://cocktailvirgin.blogspot.com/2025/07/feet-first-in-deep-end.html", "published": "2025-07-30T08:00:00.049-04:00", "updated": "2025-07-30T08:00:00.124-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Shelby Allison and Erin Hayes", "source": "Lost Lake", "year": 2015 }, "categories": [ "amaro", "bitters (Angostura)", "creme de banane", "rum", "rum (white)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Evan Williams Bonded Bourbon", "1/2 oz Moderately Aged Rum (Doorly's 12 Year)", "1/2 oz Light Aged/Filtered Rum (Privateer Tres Aromatique)", "3/8 oz Tempus Fugit Crème de Banane", "1/8 oz Amaro Abano", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned with a large ice cube, and garnish with oils from both a lemon twist and an orange twist.", "body_text": "1 oz Evan Williams Bonded Bourbon\n1/2 oz Moderately Aged Rum (Doorly's 12 Year)\n1/2 oz Light Aged/Filtered Rum (Privateer Tres Aromatique)\n3/8 oz Tempus Fugit Crème de Banane\n1/8 oz Amaro Abano\n1 dash Angostura Bitters\nStir with ice, strain into a double old fashioned with a large ice cube, and garnish with oils from both a lemon twist and an orange twist.\nContinuing on with my revisiting my well worn in Tiki books, I grabbed my copy of\nMinimalist Tiki\nbook by Matt Pietrek and Carrie Smith. There, I encountered the Feet First in the Deep End by Shelby Allison and Erin Hayes at Lost Lake in Chicago that I had previously skipped over for I did not have Amaro Abano until 2022 yet had exhausted the other recipes a few years after it was published in 2015. In the glass the Feet First in the Deep End welcomed the senses with orange, lemon, caramel, and rum aromas. Next, caramel notes on the sip flowed into Bourbon, rum, banana, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3dCNyTAZzyFxCobyvZqPmWJLDGBNiM-6noQjNEsy0zzSc9aNJIADglnXSLUoRrybW6DjfrGtrGg2-wVAeRDrdwRmO6N2J7kRr5Kw7kZmKkDqhna8uACRrgh1WGX-OrYFvYoKdJVzMazh2Rf_BR39Flz2khtFXJfiwfI808Keg6qA4xVSN3E_96_yFvSZ/s320/feetfirstdeepend_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3dCNyTAZzyFxCobyvZqPmWJLDGBNiM-6noQjNEsy0zzSc9aNJIADglnXSLUoRrybW6DjfrGtrGg2-wVAeRDrdwRmO6N2J7kRr5Kw7kZmKkDqhna8uACRrgh1WGX-OrYFvYoKdJVzMazh2Rf_BR39Flz2khtFXJfiwfI808Keg6qA4xVSN3E_96_yFvSZ/s800/feetfirstdeepend_ig400.jpg", "comment_count": 0 }, { "title": "ka lima lima hema", "url": "https://cocktailvirgin.blogspot.com/2025/07/ka-lima-lima-hema.html", "published": "2025-07-31T08:00:00.065-04:00", "updated": "2025-07-31T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Kanaloa", "year": 2019 }, "categories": [ "amaretto", "grenadine", "honey", "lemon juice", "orange juice", "passion fruit syrup", "rum", "whiskey (Bourbon)" ], "ingredients": [ "4 1/2 oz Four Roses Bourbon (3 oz Evan Williams Bonded)", "1 1/2 oz Planteray OFTD Rum (1 oz)", "1 1/2 oz Lemon Juice (1 oz)", "1 1/2 oz Orange Juice (1 oz)", "1 1/2 oz Passion Fruit Juice (1/2 oz Passion Fruit Syrup)", "1 1/2 oz Luxardo Amaretto (1 oz)", "3/4 oz Honey Syrup (1/2 oz)", "3/4 oz Grenadine (1/2 oz)" ], "instructions": null, "body_text": "4 1/2 oz Four Roses Bourbon (3 oz Evan Williams Bonded)\n1 1/2 oz Planteray OFTD Rum (1 oz)\n1 1/2 oz Lemon Juice (1 oz)\n1 1/2 oz Orange Juice (1 oz)\n1 1/2 oz Passion Fruit Juice (1/2 oz Passion Fruit Syrup)\n1 1/2 oz Luxardo Amaretto (1 oz)\n3/4 oz Honey Syrup (1/2 oz)\n3/4 oz Grenadine (1/2 oz)\nFlash blend (whip shake) with crushed ice, pour into a bowl, fill with crushed ice, and garnish with 2 orchids (2 stems ornamental pea blossoms) and a sparkler (omit). Serve with 4 straws (2 straws).\nTwo Thursdays ago, Andrea was in the mood for some liquid air conditioning, so I decided on a large format drink, the Ka Lima Lima Hema, that I had found in online recipe flashcards for Houston's Kanaloa. The drink appears in Houston's\nChronicle\narticle on sharable drinks around town in 2019, and I shrunk down this serving for four by a third. The amaretto stood out for I have only had that ingredient in tropical-like drinks twice: in the Mai Tai-like\nArrack & A Hard Place\nand the classic\nCaribbean Punch\n, so I was curious to try it in this mix. Moreover, the Bourbon-OFTD Rum combination was one that I utilized in the\nCobra's Tail\nand enjoyed in the\n(And) Knobs Is Thirteen\n. This large format item also allowed me to finally use the Munktiki Sea Mine bowl that I received years ago in a bartender Secret Santa (the shrunk down by a third build was still not big enough for its 40 ounce capacity).\nThe Ka Lima Lima Hema conjured up a floral bouquet to the nose. Next, orange, lemon, caramel, and passion fruit notes on the sip transformed into Bourbon, rum, passion fruit, almond, and berry flavors on the swallow. Overall, it reminded me perhaps of a more complex\nFiji Mermaid\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhok40m3OLxvOBGCIaLSDaX0Tnc0RJS5SZBKUB7NpOfq0j7Ms3nGjvivvgTwSDou6F8fHbseHeEd4UAMIRufeoXdRTAy-oTkcIkJCd5pU0inps8pNPweWz4grDlZtVTqDxsbWzFYWal9zpPO2mFR8d30Z-H5jtHJ4MP7J0bvMVIV2ZqcBKVCfJOe3ojxUEl/s320/kalimalimahema_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhok40m3OLxvOBGCIaLSDaX0Tnc0RJS5SZBKUB7NpOfq0j7Ms3nGjvivvgTwSDou6F8fHbseHeEd4UAMIRufeoXdRTAy-oTkcIkJCd5pU0inps8pNPweWz4grDlZtVTqDxsbWzFYWal9zpPO2mFR8d30Z-H5jtHJ4MP7J0bvMVIV2ZqcBKVCfJOe3ojxUEl/s800/kalimalimahema_ig400.jpg", "comment_count": 0 }, { "title": "queen anne's revenge", "url": "https://cocktailvirgin.blogspot.com/2025/08/queen-annes-revenge.html", "published": "2025-08-01T08:00:00.038-04:00", "updated": "2025-08-01T08:00:00.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jason Kilgore and Richard Boccato", "source": "Dutch Kills", "year": 2024 }, "categories": [ "amaro", "lime juice", "maple syrup", "rum (white)" ], "ingredients": [ "1 oz JM Rhum Agricole Blanc (JM 100°)", "1 oz Amaro Montenegro", "1 oz Lime Juice", "3/4 oz Maple Syrup" ], "instructions": "Shake with ice, strain into a coupe, and garnish with freshly grated cinnamon.", "body_text": "1 oz JM Rhum Agricole Blanc (JM 100°)\n1 oz Amaro Montenegro\n1 oz Lime Juice\n3/4 oz Maple Syrup\nShake with ice, strain into a coupe, and garnish with freshly grated cinnamon.\nTwo Fridays ago, I returned to the online recipe flashcards for Dutch Kills in Long Island City, and I selected the Queen Anne's Revenge by Jason Kilgore and Richard Boccato circa 2024. The drink was named after Blackbeard's most famous pirate frigate, and it was different in feel from the\nQueen Anne's Revenge\nthat I created as a sherry riff on the\nBlackbeard's Ghost\n. Moreover, the rhum agricole, maple, and lime reminded me of the\nMiracles Take Longer\nbut with Montenegro instead of mezcal and lime. Once prepared, the Queen Anne's Revenge proffered up cinnamon, funky rhum, orange, and lime aromas to the nose. Next, lime, maple, and clementine notes on the sip sailed towards funky rhum, orange, and peach flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNmVu99WsuMQaIhjBE3iBxYFRjwYi0lRuHkRz2DSjXfG4qQTMNtm04bqbtUrUT5-xrktgZS5zX_e_oWn9nr8BChoIQxWd-OAT4aGksLg8hWVb7a98fRrAbJP_vlEfRmdvaSC6U7BRUUeMxjdTG5_52ww3Jhj4aaVhBSbUYc3WUSwnLbvLaCmpyqL4aGPl/s320/queenannesrevenge_dk_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNmVu99WsuMQaIhjBE3iBxYFRjwYi0lRuHkRz2DSjXfG4qQTMNtm04bqbtUrUT5-xrktgZS5zX_e_oWn9nr8BChoIQxWd-OAT4aGksLg8hWVb7a98fRrAbJP_vlEfRmdvaSC6U7BRUUeMxjdTG5_52ww3Jhj4aaVhBSbUYc3WUSwnLbvLaCmpyqL4aGPl/s800/queenannesrevenge_dk_ig400.jpg", "comment_count": 0 }, { "title": "beretta", "url": "https://cocktailvirgin.blogspot.com/2025/08/beretta.html", "published": "2025-08-02T08:00:00.036-04:00", "updated": "2025-08-02T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Starlite", "year": null }, "categories": [ "amaro", "benedictine", "cognac", "cynar", "simple syrup", "whiskey (Bourbon)", "whiskey (Rye)" ], "ingredients": [ "1 oz Pierre Ferrand Cognac (Courvoisier VS)", "1 oz Elijah Craig Bourbon (Evan Williams Bonded)", "1/4 oz Wild Turkey 101 Rye (Rittenhouse)", "1/4 oz Amaro Lucano", "1/8 oz Benedictine", "1/8 oz Cynar", "1/4 oz Demerara Syrup" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Pierre Ferrand Cognac (Courvoisier VS)\n1 oz Elijah Craig Bourbon (Evan Williams Bonded)\n1/4 oz Wild Turkey 101 Rye (Rittenhouse)\n1/4 oz Amaro Lucano\n1/8 oz Benedictine\n1/8 oz Cynar\n1/4 oz Demerara Syrup\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I uncovered a set of online recipe flashcards for Starlite in San Diego, and the Beretta as a mixed base spirit and mixed herbal liqueur\nMonte Carlo\nor Frisco of sorts called out to me. I was able to spot the drink in\nYelp\nmenu photos in both 2023 and 2025. In the glass, the Beretta shot forth with an orange, caramel, and Cognac aroma. Next, caramel notes on the sip landed on whiskey, Cognac, caramel-herbal, and dark orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwPZALj12jF2v4jSiqBg1FFOtE4JbpySl7zd8oPbQIj27Hdxb46iOXlKi69b_4rkV63HvjrN-jYBqEZ63hotEecdZo0reW2pmFJ4DWPLla3FMt1Jpuyf4ALgDZ1gtt-3SAKtn1XInFN5sEbf1fMt440T7qLM3NBC0Up55cG6VO3EY2AQdcMf8ep_Ndbs5/s320/beretta_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwPZALj12jF2v4jSiqBg1FFOtE4JbpySl7zd8oPbQIj27Hdxb46iOXlKi69b_4rkV63HvjrN-jYBqEZ63hotEecdZo0reW2pmFJ4DWPLla3FMt1Jpuyf4ALgDZ1gtt-3SAKtn1XInFN5sEbf1fMt440T7qLM3NBC0Up55cG6VO3EY2AQdcMf8ep_Ndbs5/s800/beretta_ig400.jpg", "comment_count": 0 }, { "title": "disgruntled mai tai", "url": "https://cocktailvirgin.blogspot.com/2025/08/disgruntled-mai-tai.html", "published": "2025-08-03T08:00:00.082-04:00", "updated": "2025-08-03T08:00:00.131-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "whip", "attribution": { "creator": "Sam Ross", "source": "Electric Cocktail Club", "year": 2018 }, "categories": [ "amaro", "aperol", "curacao", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Aperol", "1 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Curaçao (Pierre Ferrand Dry)" ], "instructions": "Whip shake with crushed ice, pour into an old fashioned glass (Tiki mug), and top with crushed ice. Up end an opened 2/3 oz Underberg bottle and insert into the ice, and garnish with a mint sprig, grated nutmeg, a lime wedge (omit), and a paper umbrella.", "body_text": "1 oz Smith & Cross Rum\n1 oz Aperol\n1 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Curaçao (Pierre Ferrand Dry)\nWhip shake with crushed ice, pour into an old fashioned glass (Tiki mug), and top with crushed ice. Up end an opened 2/3 oz Underberg bottle and insert into the ice, and garnish with a mint sprig, grated nutmeg, a lime wedge (omit), and a paper umbrella.\nPunch\nhas all 4 garnishes but the\nBartender's Choice\napp lacks the umbrella and lime wedge (I garnished with\nPunch\n's list minus the lime wedge).\nAfter seeing a few Disgruntled Mai Tais on\nInstagram\nrecently, I picked up a three pack of mini Underberg bottles at my local store and hunted out various sources of the recipe. I had previously only tinkered with Underberg in cocktails with the\nRed Light\nin\nBeta Cocktails\n, but this riff on the\nBitter Mai Tai\nmade it seem worth a revisit. While\nPunch\nattributed it to Sam Ross at Attaboy in Manhattan (most likely where he was when the article was published), the\nBartender's Choice\napp offered up the creation while Sam was working at Las Vegas' Electric Cocktail Club in 2018. In the Tiki mug, the Disgruntled Mai Tai gave forth a minty and woody spice bouquet to the nose. Next, a creamy lime and orange sip gave way to funky rum, orange, bitter herbal, and almond flavors on the swallow. As the Underberg entered into the equation through the bottom of a straw, the balance became increasingly more caramel, licorice, and bitter herbal.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8s2AWBNCF-8EmqRRCxe-qYlGN4iyjA83NEDUfPCidB4qF_1vnKJkETL6udMOcejf0cBOqeuq6KJ1VBcW25p9m3f3wyNFQCCoIW2va0i-NkzFjbgduxb-pThecjrrsLtw6bzJlD-3uxRk6EXYUMivGWhgiN6SyezK71ngfxCm07FedzXLzF_wnegEoCal/s320/disgruntledmaitai_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8s2AWBNCF-8EmqRRCxe-qYlGN4iyjA83NEDUfPCidB4qF_1vnKJkETL6udMOcejf0cBOqeuq6KJ1VBcW25p9m3f3wyNFQCCoIW2va0i-NkzFjbgduxb-pThecjrrsLtw6bzJlD-3uxRk6EXYUMivGWhgiN6SyezK71ngfxCm07FedzXLzF_wnegEoCal/s800/disgruntledmaitai_ig400.jpg", "comment_count": 0 }, { "title": "bewitched blossom", "url": "https://cocktailvirgin.blogspot.com/2025/08/bewitched-blossom.html", "published": "2025-08-04T08:00:00.075-04:00", "updated": "2025-08-08T11:43:05.089-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "muddle", "attribution": { "creator": "Garret Richard", "source": "Tropical Standard", "year": null }, "categories": [ "honey", "lime juice", "rum (white)", "simple syrup (ginger)" ], "ingredients": [ "2 oz Appleton 8 Year Rum (Appleton Signature)", "3/4 oz Lime Juice", "1/2 oz 66° Brix Honey Syrup (3/4 oz 1:1)", "1/4 oz Ginger Syrup", "1/8 - 1/4 tsp Sriracha Hot Sauce (1/4 tsp)", "2 Strawberries" ], "instructions": "Muddle strawberries, add rest of the ingredients, shake with ice, and double strain into a 10 oz goblet glass (6 oz Fizz glass).", "body_text": "2 oz Appleton 8 Year Rum (Appleton Signature)\n3/4 oz Lime Juice\n1/2 oz 66° Brix Honey Syrup (3/4 oz 1:1)\n1/4 oz Ginger Syrup\n1/8 - 1/4 tsp Sriracha Hot Sauce (1/4 tsp)\n2 Strawberries\nMuddle strawberries, add rest of the ingredients, shake with ice, and double strain into a 10 oz goblet glass (6 oz Fizz glass).\nTwo Mondays ago, I found my list of the drinks to make from the\nTropical Standard\nbook by Garret Richard and Ben Schaffer that did not require any acidification or other fancy techniques, and I spotted the Bewitched Blossom that called for strawberries that I currently had on hand. Garret was inspired by Li Po's signature spicy Chinese Mai Tai in San Francisco, and he took the hot sauces aspect of it in the direction of Donn Beach's\nQueen's Road\n. To balance off the spice, he mollified things with fruit akin to black currant in the\nDiablo\nand raspberry in the\nFlorodora\n. With the strawberry in place, he named his creation after a line from a poem by Li Po of the Tang dynasty called \"A Message to Meng Haoran.\"\nThe Bewitched Blossom welcomed the senses with a strawberry and red pepper aroma. Next, lime and honey notes on the sip unfurled into rum, strawberry, pepper heat, and ginger spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNQkpktbm8QUOtBkI6fUAS4OxuMXrSO1fpOMrvPDHnwWN6gTtXtnIn4kygCe-gLlHdBwhAud8Vp4HwS-hNpMRXWAHFUZXCFCtVVAn5VaNpM7ngApPSU0Dnio6H0EHAeKFHnb9a4rtu9KsXyxdoJcdZI10ekTtRLC9O34IKPlF8C6zZT5YXR_KkwfrOhbX/s320/bewitchedblossom_ig300.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNQkpktbm8QUOtBkI6fUAS4OxuMXrSO1fpOMrvPDHnwWN6gTtXtnIn4kygCe-gLlHdBwhAud8Vp4HwS-hNpMRXWAHFUZXCFCtVVAn5VaNpM7ngApPSU0Dnio6H0EHAeKFHnb9a4rtu9KsXyxdoJcdZI10ekTtRLC9O34IKPlF8C6zZT5YXR_KkwfrOhbX/s800/bewitchedblossom_ig300.jpg", "comment_count": 0 }, { "title": "hot charlotte", "url": "https://cocktailvirgin.blogspot.com/2025/08/hot-charlotte.html", "published": "2025-08-05T08:00:00.054-04:00", "updated": "2025-08-05T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "muddle", "attribution": { "creator": "Murray Stenson", "source": "Zig Zag Café", "year": 2009 }, "categories": [ "gin", "lemon juice", "st. germain" ], "ingredients": [ "1 1/2 oz Hendrick's Gin (Treehouse Percy's)", "1 oz St. Germain (St. Elder)", "1/2 oz Lemon Juice", "1 Tbsp Diced Cucumber", "2-3 dash Tabasco (Sriracha)" ], "instructions": "Muddle the cucumber pieces, add the rest, shake with ice, strain into an old fashioned glass with ice, and garnish with a cucumber slice.", "body_text": "1 1/2 oz Hendrick's Gin (Treehouse Percy's)\n1 oz St. Germain (St. Elder)\n1/2 oz Lemon Juice\n1 Tbsp Diced Cucumber\n2-3 dash Tabasco (Sriracha)\nMuddle the cucumber pieces, add the rest, shake with ice, strain into an old fashioned glass with ice, and garnish with a cucumber slice.\nTwo Tuesdays ago, I decided to make a drink that the\nVinepair\npodcast had just talked about called the Hot Charlotte. Murray Stenson had created it at the Zig Zag Café in Seattle circa the late 00s in honor of then Hendrick's Gin ambassador Charlotte Voisey. I was able to find a history of the drink on Seattle's\nThe Stranger\nand a handwritten recipe card on the\nSeattle Times\nthat Murray gave to a guest. My reason to make it that night was the harvesting of my first garden cucumber earlier in the day.\nThe Stranger\ndescribed how Murray \"got famous on someone else's drink\" by way of promoting the\nLast Word\n, but the Hot Charlotte was his own invention. Essentially, the drink read like the\nEasy Street\nwith hot sauce and no soda water, so I knew that it had to be a solid combination. Once assembled the Hot Charlotte opened up with cucumber, floral, and pine aromas. Next, lemon, vegetal, and grapefruit notes on the sip launched into gin, vegetal, and pepper spice flavors on the swallow with a pepper heat and floral finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmm-0zjfZ5ckbbeOHBlIzPISe9-d6caGiY-gch-CsKvWz4rBVLIiYzYQMGXJp-0ZNv_-nhoqIXHxsQvolFa7iZxIFSdBdLyjV8CdyoAxrfxxSu6ED4IS_LZhSANU48GzEvjjiAnO_r-C7AIFDWBC7orFJu_O214Lj9aGhheyc4th7IeWCM7xV9IUK0Ad5t/s320/hotcharlotte_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmm-0zjfZ5ckbbeOHBlIzPISe9-d6caGiY-gch-CsKvWz4rBVLIiYzYQMGXJp-0ZNv_-nhoqIXHxsQvolFa7iZxIFSdBdLyjV8CdyoAxrfxxSu6ED4IS_LZhSANU48GzEvjjiAnO_r-C7AIFDWBC7orFJu_O214Lj9aGhheyc4th7IeWCM7xV9IUK0Ad5t/s800/hotcharlotte_ig400.jpg", "comment_count": 0 }, { "title": "alpine sour", "url": "https://cocktailvirgin.blogspot.com/2025/08/alpine-sour.html", "published": "2025-08-06T08:00:00.053-04:00", "updated": "2025-08-06T08:00:00.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Damon Boelte", "source": "Prime Meats", "year": 2011 }, "categories": [ "amaro", "brandy", "lemon juice", "orgeat" ], "ingredients": [ "1 oz Asbach Uralt German Brandy (Marie Duffau Napoleon Armagnac)", "1 oz Orgeat", "1 oz Lemon Juice", "1 mini-bottle (2/3 oz) Underberg" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with freshly grated nutmeg.", "body_text": "1 oz Asbach Uralt German Brandy (Marie Duffau Napoleon Armagnac)\n1 oz Orgeat\n1 oz Lemon Juice\n1 mini-bottle (2/3 oz) Underberg\nShake with ice, strain into a coupe glass, and garnish with freshly grated nutmeg.\nFor the middle drink of my three pack of Underberg bottles. I turned a recipe in Brad Parsons'\nAmaro\nbook called the Alpine Sour. Damon Boelte was inspired by the\nTrinidad Sour\nand his love of Underberg to create this at Prime Meats in Brooklyn.\nKindredCocktails\nhas a reference to a circa 2011 article in\nSaveur\nwith the recipe that helps with the time frame along with Prime Meats opening date in 2009. With the nutmeg garnish, the Alpine Sour ascended to the nose with a woody spice, nutty, and licorice aroma. Next, creamy, lemon, and caramel notes on the sip developed into brandy, earthy-nutty, minty, and licorice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWyo8JU4_TlKhwqfzZvgN_-DKdzPBoxtkM2RPzNSzaQxf7L3rNyUhOS8ixU41Mwd-bh0C3_kxrQeqOByRsMZKnBbWdijNUvspXL39BdkguFEmEt6rA8jyx9aQkDLoaXjUbpRZpVxy10fO9a0KVqMQCVATvHw-7q1c-ABhDCCIADF5-z7ch44B1BMtR4Y-/s320/alpinesour_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWyo8JU4_TlKhwqfzZvgN_-DKdzPBoxtkM2RPzNSzaQxf7L3rNyUhOS8ixU41Mwd-bh0C3_kxrQeqOByRsMZKnBbWdijNUvspXL39BdkguFEmEt6rA8jyx9aQkDLoaXjUbpRZpVxy10fO9a0KVqMQCVATvHw-7q1c-ABhDCCIADF5-z7ch44B1BMtR4Y-/s800/alpinesour_ig400.jpg", "comment_count": 0 }, { "title": "velvet jukebox", "url": "https://cocktailvirgin.blogspot.com/2025/08/velvet-jukebox.html", "published": "2025-08-07T08:00:00.033-04:00", "updated": "2025-08-07T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Death & Co.", "year": 2023 }, "categories": [ "amaro", "applejack", "bitters (other)", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Jura 12 Year Scotch (Cutty Sark Prohibition)", "1 oz Amaro Pasubio", "1/2 oz Delicious Apple Brandy (Laird's Bonded)", "1/2 oz Cocchi Sweet Vermouth (Giacomo Speroni)", "2 dash Celery Bitters (Bitter Truth)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Jura 12 Year Scotch (Cutty Sark Prohibition)\n1 oz Amaro Pasubio\n1/2 oz Delicious Apple Brandy (Laird's Bonded)\n1/2 oz Cocchi Sweet Vermouth (Giacomo Speroni)\n2 dash Celery Bitters (Bitter Truth)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Thursdays ago, I returned to the online recipe flashcard set for Death & Co. and spotted the Velvet Jukebox that I was able to confirm by a 2023 online menu for the Los Angeles outlet. Since the blueberry amaro Pasubio had worked great with Scotch and apple brandy in the\nReturn of the King\nand\nTrainspotter\n, respectively, I was curious to try this split-base Manhattan riff of sorts. Once prepared, the Velvet Jukebox opened up with lemon and blueberry aromas. Next, grape, dark berry, and apple notes on the sip spun into Scotch, herbal, smoky, and blueberry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEezDvIrEEvKYf8lKRA1xFb83NFbW9flf3gDpspKQMl-Vs9jnYMAXNvo6WKi6gQ8u22YKtv2WIGYCr-qW4i-_CKmJ0jrZfPFm9pTht_L3uOS6b-tlWMLYF7Wnb5jFnyLeDpDqOMzoqMKXDO2XWk6kb9TgBj52ws43OLCx5Rm5vIBHqGMZEWNx0NylJKJeA/s320/velvetjukebox_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEezDvIrEEvKYf8lKRA1xFb83NFbW9flf3gDpspKQMl-Vs9jnYMAXNvo6WKi6gQ8u22YKtv2WIGYCr-qW4i-_CKmJ0jrZfPFm9pTht_L3uOS6b-tlWMLYF7Wnb5jFnyLeDpDqOMzoqMKXDO2XWk6kb9TgBj52ws43OLCx5Rm5vIBHqGMZEWNx0NylJKJeA/s800/velvetjukebox_ig400.jpg", "comment_count": 0 }, { "title": "clavo oxidado", "url": "https://cocktailvirgin.blogspot.com/2025/08/clavo-oxidado.html", "published": "2025-08-08T08:00:00.011-04:00", "updated": "2025-08-08T08:00:00.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Joshua Perez", "source": "Featherweight", "year": 2016 }, "categories": [ "bitters (orange)", "drambuie", "mezcal", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Mezcal (Fosforo Ensamble)", "1 bsp Drambuie (1 tsp)", "1 bsp Cinnamon Syrup (1 tsp)", "2 dash Scrappy's Orange Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Mezcal (Fosforo Ensamble)\n1 bsp Drambuie (1 tsp)\n1 bsp Cinnamon Syrup (1 tsp)\n2 dash Scrappy's Orange Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Fridays ago, I returned to the entries on\nKindred Cocktails\nuploaded by bartender Joshua Perez, and I was lured in by the Clavo Oxidado that he created at Featherweight in Brooklyn circa 2016 as a Rusty Nail riff. I was game to try it considering how well Drambuie pairs with tequila such as in the\nLast Letter\nand\nPrincipe Eduardo\nand with mezcal in the\nFarewell & Adieu\n. Once prepared, the Clavo Oxidado gave forth a lemon, cinnamon, smoky, and vegetal bouquet to the nose. Next, a semi-sweet sip opened up into vegetal, honey, herbal, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZJSUXWvrFc8o8qPb-LZOzV_g2zQDd1RKSt3FAdncsil9RB1_mCA_7o0vzPrRjvhbSziZ0qJwgd2fKx9SlmXw-pCpftUCmEcLBZ55yFu8J7gPYH2hqIZ2ZrIuFVvUu2zPvP_-ToTEfyhMTwPClk24aob3Px9cezivia7cN8AYiSdmquLVKQzCul54QIuk/s320/clavooxidado_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZJSUXWvrFc8o8qPb-LZOzV_g2zQDd1RKSt3FAdncsil9RB1_mCA_7o0vzPrRjvhbSziZ0qJwgd2fKx9SlmXw-pCpftUCmEcLBZ55yFu8J7gPYH2hqIZ2ZrIuFVvUu2zPvP_-ToTEfyhMTwPClk24aob3Px9cezivia7cN8AYiSdmquLVKQzCul54QIuk/s800/clavooxidado_ig400.jpg", "comment_count": 0 }, { "title": "samson swizzle", "url": "https://cocktailvirgin.blogspot.com/2025/08/samson-swizzle.html", "published": "2025-08-09T08:00:00.051-04:00", "updated": "2025-08-09T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Samson Miller", "source": "The Zombie Village", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "passion fruit syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Jamaican Rum like Rum Bar Gold (1/2 oz Monymusk Gold + 1/2 oz Smith & Cross)", "1 oz Barbados Rum like Real McCoy 3 Year (Doorly's 12 Year)", "3/4 oz Lime Juice", "1/3 oz 2:1 Passion Fruit Syrup (3/8 oz 1:1)", "1/3 oz 2:1 Cinnamon Syrup (3/8 oz 1:1)", "8 leaf Mint", "1 splash Sparkling Water (omit)" ], "instructions": null, "body_text": "1 oz Jamaican Rum like Rum Bar Gold (1/2 oz Monymusk Gold + 1/2 oz Smith & Cross)\n1 oz Barbados Rum like Real McCoy 3 Year (Doorly's 12 Year)\n3/4 oz Lime Juice\n1/3 oz 2:1 Passion Fruit Syrup (3/8 oz 1:1)\n1/3 oz 2:1 Cinnamon Syrup (3/8 oz 1:1)\n8 leaf Mint\n1 splash Sparkling Water (omit)\nTamp the mint leaves to the bottom of a Zombie glass, add the rest of the ingredients, and fill with crushed ice. Swizzle to mix and chill, top with crushed ice, and garnish with a float of Angostura Bitters (5 dash) and a mint bouquet. I later learned that the Zombie Village uses vanilla-infused Angostura Bitters in their float (not mentioned in the published recipe).\nAfter seeing a few references to a delightful sounding Swizzle on\nInstagram\n, I hunted down the recipe for the Samson Swizzle on\nPunch\n. The drink is Samson Miller's tropical riff on the\nQueen's Park Swizzle\nat The Zombie Village in San Francisco that swapped the Demerara rum for Jamaican and Barbados and more importantly exchanged the simple syrup for passion fruit and cinnamon syrups. Overall, it reminded me of the\nKelimuto\nwith mint and different rums not to mention in Swizzle form. Once prepared, the Samson Swizzle welcomed the senses with mint and clove aromas. Next, lime and caramel notes on the sip transformed into funky rums, passion fruit, cinnamon, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbkCRK0kbB5uxwnpkawdIEDknXI5nP397TipFY8EoNMNa69afhhiAVrXVhKRWli6ibBK1hHs3pjc-504Ep5KLh-EMPAAYZ0wDKK0f7-Je0oJE3EQzqqpDEyWe4fNb03j9t_hSA6Wz7sVgqEdWo2oQrx_LJfPH0IOq1QlghKO242z6vkFc5NmkHmzrFs6m/s320/samsonswizzle_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbkCRK0kbB5uxwnpkawdIEDknXI5nP397TipFY8EoNMNa69afhhiAVrXVhKRWli6ibBK1hHs3pjc-504Ep5KLh-EMPAAYZ0wDKK0f7-Je0oJE3EQzqqpDEyWe4fNb03j9t_hSA6Wz7sVgqEdWo2oQrx_LJfPH0IOq1QlghKO242z6vkFc5NmkHmzrFs6m/s800/samsonswizzle_ig400.jpg", "comment_count": 0 }, { "title": "ghost hardware", "url": "https://cocktailvirgin.blogspot.com/2025/08/ghost-hardware.html", "published": "2025-08-10T08:00:00.043-04:00", "updated": "2025-08-10T08:00:00.110-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Colin Shearn", "source": "The Franklin Mortgage & Investment Co.", "year": null }, "categories": [ "aperol", "bitters (Angostura)", "creme de cacao", "gin", "simple syrup" ], "ingredients": [ "1 1/2 oz Bluecoat Gin (Treehouse Hildegard von Bingen)", "3/4 oz Aperol", "3/4 oz Lemon Juice", "1/2 oz Demerara Syrup", "1/4 oz Marie Brizard White Crème de Cacao (Bols)", "2 dash Angostura Bitters", "2 wheel Cucumber", "1 pinch Salt (5 drop 20% Saline)" ], "instructions": "Shake hard and double strain into a cocktail coupe.", "body_text": "1 1/2 oz Bluecoat Gin (Treehouse Hildegard von Bingen)\n3/4 oz Aperol\n3/4 oz Lemon Juice\n1/2 oz Demerara Syrup\n1/4 oz Marie Brizard White Crème de Cacao (Bols)\n2 dash Angostura Bitters\n2 wheel Cucumber\n1 pinch Salt (5 drop 20% Saline)\nShake hard and double strain into a cocktail coupe.\nTwo Sundays ago, I was scrolling through my to-make list, and I decided to make the Ghost Hardware by Colin Shearn at The Franklin Mortgage & Investment Co. in Philadelphia that the\nPost Prohibition\nblog had published. The drink utilized a trick that I first experienced in the\n3185\nthat Aperol and cucumber generate a watermelon notes, and it was something that I used for guests and taught to other bartenders at Drink when there was a request for something that tastes like watermelon (or more specifically for a drink with watermelon which we did not regularly have on hand). In the glass, the Ghost Hardware offered up watermelon, pine, and clove aromas. Next, lemon and orange on the sip slid into juniper, watermelon, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErWILtKapMmRnfs-x8jmnG3UzfbwJLenB3akLJxk9xu85wAcZJViqqLTpFPaiOmDVECK-ek6npylvii7ZUSso86tAJpcaz0pl7J61hA2bSOJGN_KAKF7EC6gOINdwyNKikgaeHcRR66IFyqObTmeV1qOx8xHe8q0DVjmCV-I_4lvKwjmrM_7i6PfJqznK/s320/ghosthardware_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErWILtKapMmRnfs-x8jmnG3UzfbwJLenB3akLJxk9xu85wAcZJViqqLTpFPaiOmDVECK-ek6npylvii7ZUSso86tAJpcaz0pl7J61hA2bSOJGN_KAKF7EC6gOINdwyNKikgaeHcRR66IFyqObTmeV1qOx8xHe8q0DVjmCV-I_4lvKwjmrM_7i6PfJqznK/s800/ghosthardware_ig400.jpg", "comment_count": 0 }, { "title": "steve mcqueen", "url": "https://cocktailvirgin.blogspot.com/2025/08/steve-mcqueen.html", "published": "2025-08-11T08:00:00.054-04:00", "updated": "2025-08-11T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Earnest Bar & Hideaway", "year": 2017 }, "categories": [ "amaro", "averna", "bitters (aromatic)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "1/2 oz Amaro Meletti", "1/2 oz Averna", "2 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice, and garnish with a flamed orange twist (unflamed). The 2023", "body_text": "2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n1/2 oz Amaro Meletti\n1/2 oz Averna\n2 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)\nStir with ice, strain into a double old fashioned glass with ice, and garnish with a flamed orange twist (unflamed). The 2023\nInstagram\npost lists the Bourbon as Old Forester 100°.\nTwo Mondays ago, I was perusing online recipe flashcard sets when I found one for the Earnest Bar & Hideaway in Nashville that had a curious number called the Steve McQueen. The combination reminded me of the Automatic's\nPrince Royal\nbut with bitters and without that the Aperol, and of course it reminded me of the\nBlack Manhattan\nwith the Averna split with Meletti.\nYelp\nmenu photos have this drink first appearing in 2017, and the bar posted a drink photo and description on their\nInstagram\nin 2023. Both provide the subtitle as \"the spice rich, booze heavy anti-hero of your father's Manhattan\". Once mixed, the Steve McQueen came forth with an orange, caramel, and cinnamon aroma. Next, a caramel-driven sip opened up into Bourbon, caramel, herbal, floral, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigL3CyuC6uy9ncAeGHsTRsYEQ4jcAUHLP8S2pEpAVxUOez8xNaKU16B1IqyAckytf6qLMHZ4jQv3Q1GmubSv2GUq8mKCWPOQaVxlR5pfyFXHVHV5UOGOzKipGGiOmW0DMMYgAWqDXAPMBiN5-qXA_G35i_7odmNRtAjv13IqLt79PP-hOVgCmv-ezQwiBK/s320/stevemcqueen_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigL3CyuC6uy9ncAeGHsTRsYEQ4jcAUHLP8S2pEpAVxUOez8xNaKU16B1IqyAckytf6qLMHZ4jQv3Q1GmubSv2GUq8mKCWPOQaVxlR5pfyFXHVHV5UOGOzKipGGiOmW0DMMYgAWqDXAPMBiN5-qXA_G35i_7odmNRtAjv13IqLt79PP-hOVgCmv-ezQwiBK/s800/stevemcqueen_ig400.jpg", "comment_count": 0 }, { "title": "ice-berg", "url": "https://cocktailvirgin.blogspot.com/2025/08/ice-berg.html", "published": "2025-08-12T08:00:00.059-04:00", "updated": "2025-08-12T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "blend", "attribution": { "creator": "Garret Richard", "source": "Prime Meats", "year": null }, "categories": [ "amaro", "lemon juice", "orgeat", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Cimarron)", "2/3 oz Underberg", "1 oz Orgeat", "3/4 oz Lemon Juice" ], "instructions": "Blend with 1 cup (8 oz) crushed ice, pour into a cocktail glass or coupe (double old fashioned glass from the freezer), and garnish with the empty bottle of Underberg.", "body_text": "1 oz Reposado Tequila (Cimarron)\n2/3 oz Underberg\n1 oz Orgeat\n3/4 oz Lemon Juice\nBlend with 1 cup (8 oz) crushed ice, pour into a cocktail glass or coupe (double old fashioned glass from the freezer), and garnish with the empty bottle of Underberg.\nFor the final Underberg mini-bottle in my three pack, I returned Brad Parson's\nAmaro\nbook for a recipe called the Ice-Berg. The drink was created by Garret Richard at Prime Meats in Brooklyn where he learned to appreciate Underberg from Damon Boelte. Garret was inspired to create this drink when he observed bartender Thomas Waugh drinking Margaritas with a side shot of Underberg, and he took his mashup in a Tiki direction. I was familiar with tequila and orgeat in the\nInfante\nand have whipped up frozen Margaritas before, so this seemed like a delightful direction given my previous Underberg experiences. Moreover, the recipe soon read like a blended\nAlpine Sour\nwith aged tequila instead of brandy. Once poured out and garnished, the Ice-Berg proffered a licorice, star anise, and clove bouquet to the nose. Next, creamy, caramel, and lemon notes on the sip melted into tequila, vegetal, licorice, anise, minty, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RWSbz-laZrBL3mGCpz8cla9AyGAhLwSwFD9g6Fh-zt5dDvKx7VGETB8n7H97WpUieB03uRIjhlSJ3vGbVjpp7nY7z9MxeYgl-wsgDZmU2ITImqBNAPJVzj_MX32R0K0-2OIa9jOySLSB8jVx1nXWLT_e5byHmlWgoOcz836x7QD1i8EMMRNpdC-z5yoF/s320/iceberg_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RWSbz-laZrBL3mGCpz8cla9AyGAhLwSwFD9g6Fh-zt5dDvKx7VGETB8n7H97WpUieB03uRIjhlSJ3vGbVjpp7nY7z9MxeYgl-wsgDZmU2ITImqBNAPJVzj_MX32R0K0-2OIa9jOySLSB8jVx1nXWLT_e5byHmlWgoOcz836x7QD1i8EMMRNpdC-z5yoF/s800/iceberg_ig400.jpg", "comment_count": 1 }, { "title": "bucking the tiger", "url": "https://cocktailvirgin.blogspot.com/2025/08/bucking-tiger.html", "published": "2025-08-13T08:00:00.031-04:00", "updated": "2025-12-04T17:07:05.815-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "cognac", "lime juice", "mezcal", "passion fruit syrup", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Mezcal (Fosforo Ensemble)", "1 oz Cognac (Courvoisier VS)", "1 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Cinnamon Syrup" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and a smoldering cinnamon stick.", "body_text": "1 oz Mezcal (Fosforo Ensemble)\n1 oz Cognac (Courvoisier VS)\n1 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Cinnamon Syrup\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and a smoldering cinnamon stick.\nTwo Thursdays ago, I became inspired by the\nSamson Swizzle\n, so I mashed up the\nLuka's Grogg\nwith the\nGilda\nto arrive at the passion fruit-cinnamon combination, and I utilized the spirit duo from the\n1910 Cocktail\n. For a name, I dubbed this one Bucking the Tiger named after slang for playing a risky move in the gambling game Faro that I learned about in Herbert Asbury's\nThe French Quarter\nbook about New Orleans. Here, it donated mint, cinnamon, and smoke aromas to the nose. Next, pineapple, lime, and passion fruit notes on the sip evolved into rich Cognac, smoky vegetal, passion fruit, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGqVzUPR9wmrpLcQWrRCVurgyGghYFzucqIZGHRtxNJUIuOebN8GzsWdf_OF9hKu2exJyW4sCJJANJpIVq3zx2a_iTevYS2U19ckl11j1x4r_f0dltUklIeS7cEIeUQkrlTvbTseAocm5Wk61GbvwCGT8_22HSE5Bj3BazJAFrizEQAUU_v5sDayG5fwX/s320/buckingthetiger_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGqVzUPR9wmrpLcQWrRCVurgyGghYFzucqIZGHRtxNJUIuOebN8GzsWdf_OF9hKu2exJyW4sCJJANJpIVq3zx2a_iTevYS2U19ckl11j1x4r_f0dltUklIeS7cEIeUQkrlTvbTseAocm5Wk61GbvwCGT8_22HSE5Bj3BazJAFrizEQAUU_v5sDayG5fwX/s800/buckingthetiger_ig400.jpg", "comment_count": 0 }, { "title": "social vampire", "url": "https://cocktailvirgin.blogspot.com/2025/08/social-vampire.html", "published": "2025-08-15T08:00:00.038-04:00", "updated": "2025-08-15T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Chumley House", "year": 2025 }, "categories": [ "brandy", "creme de banane", "mezcal", "punt e mes" ], "ingredients": [ "1 oz Banhez Mezcal (Peloton de la Muerte)", "1 oz Brandy Sainte Louise (Courvoisier VS)", "1/2 oz Punt e Mes", "1/2 oz Giffard Banane du Bresil (Tempus Fugit)" ], "instructions": "Stir with ice and strain into an old fasioned glass.", "body_text": "1 oz Banhez Mezcal (Peloton de la Muerte)\n1 oz Brandy Sainte Louise (Courvoisier VS)\n1/2 oz Punt e Mes\n1/2 oz Giffard Banane du Bresil (Tempus Fugit)\nStir with ice and strain into an old fasioned glass.\nTwo Fridays ago, I uncovered a set of online recipe flashcards for the Chumley House in Fort Worth, Texas, and I was attracted to the Social Vampire that I was able to find on their March 2025 menu. The Social Vampire has the brandy-mezcal combination accented with Punt e Mes that the\n1910 Cocktail\ndoes except with banana instead of Maraschino liqueur. Moreover, the banana liqueur-Punt e Mes duo worked excellently in the\nBanana Manhattan\nwith rum as a base spirit, so I was excited to try it here. In the glass, the Social Vampire sought out the nose with vegetal, fruity, and smoke aromas. Next, caramel and grape notes on the sip drained into Cognac richness, vegetal, bitter herbal, banana, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyl9dVTQSbV8Eau4fW0s_4gT7J4R5jV8okVgiNGkd73GARrBqmdEggHbZ09pIOYqmxr2PydSdgko95wBGcf8exD-w7rtsGo_sP-DMaY_YIj_Qdj8FcfmnhrkzbCpDdpGvzVP9IXqhfZjNoCTNOptLJm_CLeKiDATxQhtuW6cEfvk2EhsrPWSEb9dIyxzv/s320/socialvampire_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyl9dVTQSbV8Eau4fW0s_4gT7J4R5jV8okVgiNGkd73GARrBqmdEggHbZ09pIOYqmxr2PydSdgko95wBGcf8exD-w7rtsGo_sP-DMaY_YIj_Qdj8FcfmnhrkzbCpDdpGvzVP9IXqhfZjNoCTNOptLJm_CLeKiDATxQhtuW6cEfvk2EhsrPWSEb9dIyxzv/s800/socialvampire_ig400.jpg", "comment_count": 0 }, { "title": "elixir soriano", "url": "https://cocktailvirgin.blogspot.com/2025/08/elixir-soriano.html", "published": "2025-08-16T08:00:00.030-04:00", "updated": "2025-08-16T08:00:00.109-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Leon's", "year": null }, "categories": [ "amaro", "lillet", "maraschino", "whiskey (Rye)" ], "ingredients": [ "2 oz Estesia Rye (Old Overholt 86°)", "1/2 oz Amaro Lucano", "1/2 oz Cocchi Americano", "1 bsp (1/8 oz) Luxardo Maraschino" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Estesia Rye (Old Overholt 86°)\n1/2 oz Amaro Lucano\n1/2 oz Cocchi Americano\n1 bsp (1/8 oz) Luxardo Maraschino\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays prior, I was perusing sets of online recipe flashcards when I came across a stack for Leon's in Manhattan. The Elixir Soriano that currently appears on their menu called out to me. Once mixed, it showcased an orange, herbal, and caramel aroma. Next, pear, caramel, and orange notes on the sip welcomed rye, nutty cherry, and bitter orange flavors on the swallow. Overall, this combination came across akin to the\nBrooklyn\nand\nWhite Collar\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8II3xeoqdqjvbmzDniVVn9IYEyU5p55AQPBYxkHWw0mPpo-WgtuMBRgF_jPC5RQFRUH3RXeNYFXL0QdJoD5gS-MrABR09TqGcu9wQbEBFMTJ0Q4UwSdXw5K8Vk3mFkP5f690osz-tSqgWe_BrXKkuWcjZyhyphenhyphenyeRRLfRz0AhOcf0SwHDWReTG1Z_3PGltW/s320/elixirsoriano_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8II3xeoqdqjvbmzDniVVn9IYEyU5p55AQPBYxkHWw0mPpo-WgtuMBRgF_jPC5RQFRUH3RXeNYFXL0QdJoD5gS-MrABR09TqGcu9wQbEBFMTJ0Q4UwSdXw5K8Vk3mFkP5f690osz-tSqgWe_BrXKkuWcjZyhyphenhyphenyeRRLfRz0AhOcf0SwHDWReTG1Z_3PGltW/s800/elixirsoriano_ig400.jpg", "comment_count": 1 }, { "title": "across the pacific", "url": "https://cocktailvirgin.blogspot.com/2025/08/across-pacific.html", "published": "2025-08-17T08:00:00.039-04:00", "updated": "2025-08-17T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "whip", "attribution": { "creator": "Meaghan Dorman", "source": "Liquor.com", "year": 2020 }, "categories": [ "averna", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 oz Appleton Reserve Rum (Appleton Signature)", "1/2 oz Smith & Cross Rum", "1/2 oz Averna", "3/4 oz Lime Juice", "3/4 oz Orgeat" ], "instructions": "Whip shake with crushed ice, pour into an old fashioned glass, fill with crushed ice, and garnish with a lime wheel and freshly grated nutmeg.", "body_text": "1 oz Appleton Reserve Rum (Appleton Signature)\n1/2 oz Smith & Cross Rum\n1/2 oz Averna\n3/4 oz Lime Juice\n3/4 oz Orgeat\nWhip shake with crushed ice, pour into an old fashioned glass, fill with crushed ice, and garnish with a lime wheel and freshly grated nutmeg.\nTwo Sunday nights ago, I spotted an intriguing Meaghan Dorman recipe in online recipe flashcards from Dear Irving and Raines Law Room in Manhattan called Across the Pacific. I soon tracked the drink down to a 2020\nLiquor-dot-com\narticle which varied from the flashcards which had Amaro Abano instead of the article's Averna though. With Averna, orgeat, and citrus, the structure reminded me of the\nLast Date\nat the Citizen Public House. In the glass, Across the Pacific gave forth a lime and woody spice bouquet to the nose. Next, a creamy lime and caramel on the sip transversed into funky rum, herbal, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsbKz2WkSj3ppI2__xIjXYalbDVw2auvr-dWB60COcP81HthlJjyeSSqOTD2lXYo9O4YIaTUiJl3F-3Fu39oXV6LnP8X6lHXt6cyodbzpLPNVFeTgTb7TQjosrVnjhhpiIDZCsdAB2UMbjxhePROwbPYvjqaenmtwG9QD3CJyc4IBqHL593W0JNN3yFjD/s320/acrossthepacific_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsbKz2WkSj3ppI2__xIjXYalbDVw2auvr-dWB60COcP81HthlJjyeSSqOTD2lXYo9O4YIaTUiJl3F-3Fu39oXV6LnP8X6lHXt6cyodbzpLPNVFeTgTb7TQjosrVnjhhpiIDZCsdAB2UMbjxhePROwbPYvjqaenmtwG9QD3CJyc4IBqHL593W0JNN3yFjD/s800/acrossthepacific_ig400.jpg", "comment_count": 0 }, { "title": "sailor's guillotine", "url": "https://cocktailvirgin.blogspot.com/2025/08/sailors-guillotine.html", "published": "2025-08-18T08:00:00.030-04:00", "updated": "2025-08-18T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Tonga Room & Hurricane Bar", "year": null }, "categories": [ "absinthe", "chartreuse (green)", "falernum", "lime juice", "pineapple juice", "rum (white)" ], "ingredients": [ "1 oz La Favorite Rhum Agricole (Rhum JM 100°)", "1/4 oz Raff Emperor Norton Absinthe (Obsello)", "1/2 oz Velvet Falernum", "1/2 oz Green Chartreuse", "1 oz Pineapple Juice", "3/4 oz Lime Juice" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint and star anise.", "body_text": "1 oz La Favorite Rhum Agricole (Rhum JM 100°)\n1/4 oz Raff Emperor Norton Absinthe (Obsello)\n1/2 oz Velvet Falernum\n1/2 oz Green Chartreuse\n1 oz Pineapple Juice\n3/4 oz Lime Juice\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint and star anise.\nTwo Mondays ago, I reached for Trevor Felch's\nSan Francisco Cocktails\nbook that I recalled had a pineapple juice recipe that I had not made, and I sought out the Sailor's Guillotine from the Tonga Room & Hurricane Bar. A menu photo on\nReddit\nhad the description of \"Absinthe was once cautioned as 'The Guillotine of the Soul'. Drink if you dare. This sea green concoction may cause you to lose your soul, or even your head.\" With the Chartreuse, falernum, pineapple, and lime, it reminded me of a\nChartreuse Swizzle\nand (ignoring the pineapple aspect) a\nNuclear Daiquiri\n, so I was game to give it a go. In the mug, the Sailor's Guillotine opened up with mint and anise aromas to the nose. Next, lime and pineapple notes on the sip crashed down upon grassy rum, pineapple, herbaceous, clove, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHqyhP-B6O_dEhl540i6h389q3ySLrd_qiVEizZharsXBhRCDwS5Zacj8LzM57oqVZMfFGbijO7mk4NF5vrrd2U1vl76HzHDHuEo9oG3j8yv73inj-0GLNssmUl-qdKNYyLMemR2-s_thjhYgZHvr0FNjJrIMfN1XxC1-zixEbNrijiU0Lt1HUxUj_QhO/s320/sailorsguillotine_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHqyhP-B6O_dEhl540i6h389q3ySLrd_qiVEizZharsXBhRCDwS5Zacj8LzM57oqVZMfFGbijO7mk4NF5vrrd2U1vl76HzHDHuEo9oG3j8yv73inj-0GLNssmUl-qdKNYyLMemR2-s_thjhYgZHvr0FNjJrIMfN1XxC1-zixEbNrijiU0Lt1HUxUj_QhO/s800/sailorsguillotine_ig400.jpg", "comment_count": 0 }, { "title": "horse egg", "url": "https://cocktailvirgin.blogspot.com/2025/08/horse-egg.html", "published": "2025-08-19T08:00:00.041-04:00", "updated": "2025-09-30T15:36:07.970-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Zachary Gelnaw-Rubin", "source": "Lion Lion", "year": 2018 }, "categories": [ "bitters (other)", "cognac", "lemon juice", "pineapple juice", "simple syrup (ginger)" ], "ingredients": [ "2 oz Cognac (Courvoisier VS)", "1 oz Pineapple Juice", "3/4 oz Ginger Syrup", "1/2 oz Lemon Juice", "2 dash Peach Bitters (Fee Brothers)" ], "instructions": "Shake with ice, strain into a rocks glass, and garnish with a piece of candied ginger.", "body_text": "2 oz Cognac (Courvoisier VS)\n1 oz Pineapple Juice\n3/4 oz Ginger Syrup\n1/2 oz Lemon Juice\n2 dash Peach Bitters (Fee Brothers)\nShake with ice, strain into a rocks glass, and garnish with a piece of candied ginger.\nTwo Tuesdays ago, I made a batch of ginger syrup, so I looked to the\nBartender's Choice\napp for recipe inspiration. There, the Horse Egg by Zachary Gelnaw-Rubin at Lion Lion in 2018 seemed like a refreshing way to break in the new batch (and with this post, I finally added a \"\nsimple syrup (ginger)\n\" hashtag!). As for the curious name, the\nVaniquotes\nsite defines it as \"Horse egg means it has no substance. As, like there is no existence of horse egg,\" while\nUrban Dictionary\nproffers \"A person that does or says stupid things. A situation that is really stupid or extremely obvious.\" In the glass, the Horse Egg greeted the senses with pineapple, ginger, and Cognac aromas. Next, lemon and pineapple notes on the sip opened up into Cognac, pineapple, and ginger flavors on the swallow with a ginger and peach finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyd_gmrsYed2OF40f0MLpoRFoOV3BOkK4omt3oi8m5XH7_gCQYB0sKfdPDveEnBCNu68LU8jLzW4B0Z_6aIRuzoB8r2sYLLmrXtoNl1NS5COB9ruT0RSd67zwpS2Qf-rlkvClXpFkNBdO0gkMWP4hroIg9eyQEv5lggQzCopaVytK3Mpiu68EDRCyH03d/s320/horseegg_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyd_gmrsYed2OF40f0MLpoRFoOV3BOkK4omt3oi8m5XH7_gCQYB0sKfdPDveEnBCNu68LU8jLzW4B0Z_6aIRuzoB8r2sYLLmrXtoNl1NS5COB9ruT0RSd67zwpS2Qf-rlkvClXpFkNBdO0gkMWP4hroIg9eyQEv5lggQzCopaVytK3Mpiu68EDRCyH03d/s800/horseegg_ig400.jpg", "comment_count": 0 }, { "title": "secret of the lost lagoon", "url": "https://cocktailvirgin.blogspot.com/2025/08/secret-of-lost-lagoon.html", "published": "2025-08-20T08:00:00.037-04:00", "updated": "2025-08-20T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Sierra Kirk", "source": "Portland Cocktails", "year": 2015 }, "categories": [ "lime juice", "pineapple juice", "rum", "rum (white)", "simple syrup (ginger)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Coruba Dark Rum", "1/2 oz Wray & Nephew White Overproof Rum", "3/4 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Cold Brew Coffee (1 oz Regular Brew Coffee, cooled)", "1/2 oz Ginger Syrup", "3/4 oz Vanilla Syrup" ], "instructions": "Whip shake with crushed ice, pour into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple frond and orchid (ornamental pea blossoms only).", "body_text": "1 1/2 oz Coruba Dark Rum\n1/2 oz Wray & Nephew White Overproof Rum\n3/4 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Cold Brew Coffee (1 oz Regular Brew Coffee, cooled)\n1/2 oz Ginger Syrup\n3/4 oz Vanilla Syrup\nWhip shake with crushed ice, pour into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple frond and orchid (ornamental pea blossoms only).\nWith ginger syrup in hand, I returned to Nicole Schaefer's\nPortland Cocktails\nbook to look through the Hale Pele recipes. There, I was enamored with the Secret of the Lost Lagoon by Sierra Kirk that won the 2015 TikiTender Competition. The drink had shades of the\nMr. Bali Hai\nand\nEye of the Storm\n, so I was intrigued by what this Jamaican rum, vanilla, and ginger bomb would be like. Once prepared, the Secret of the Lost Lagoon gave forth coffee, pineapple, vanilla, and rum funk aromas. Next, lime, pineapple, and caramel notes on the sip surprised funky rum, coffee, ginger, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLr0rJUdH9ovQmAhaTWp0ZYcE0ohgWfWptcvD-6soNWGL6sASdvdRAB4fv6nO4yJNYNUG_6Rr7-_6sLDRVZiZ1NuXGSPPeKpdcZ9pGe5suBOD7hefatOGc7_ZjVWbv8O7C2PB1SpCTag-Jux-7JI-ShqTWJmD_rgvnCyjlHfFrePXFX4nh5Rr0GPAiEGf/s320/secretofthelostlagoon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLr0rJUdH9ovQmAhaTWp0ZYcE0ohgWfWptcvD-6soNWGL6sASdvdRAB4fv6nO4yJNYNUG_6Rr7-_6sLDRVZiZ1NuXGSPPeKpdcZ9pGe5suBOD7hefatOGc7_ZjVWbv8O7C2PB1SpCTag-Jux-7JI-ShqTWJmD_rgvnCyjlHfFrePXFX4nh5Rr0GPAiEGf/s800/secretofthelostlagoon_ig400.jpg", "comment_count": 0 }, { "title": "the nameless city", "url": "https://cocktailvirgin.blogspot.com/2025/08/the-nameless-city.html", "published": "2025-08-21T08:00:00.065-04:00", "updated": "2025-08-31T09:59:40.232-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "lime juice", "maraschino", "pineapple juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "2 oz Planteray OFTD Rum", "1 oz Coco Lopez Cream of Coconut", "1 oz Pineaple Juice", "1 oz Lime Juice", "1/2 oz Maraschino (Luxardo)", "1/2 oz Ginger Syrup" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.", "body_text": "2 oz Planteray OFTD Rum\n1 oz Coco Lopez Cream of Coconut\n1 oz Pineaple Juice\n1 oz Lime Juice\n1/2 oz Maraschino (Luxardo)\n1/2 oz Ginger Syrup\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.\nWith the new batch of ginger syrup, I thought about the ginger-Maraschino combination that I learned to appreciate in the\nNew Rider\nsuch that I utilized it in my\nWho Killed Mr. Moonlight?\n. The\nGorillas on Deck\nthat I had at the Highball Lounge was mentioned recently on\nReddit\nso its ginger-coconut combination came to mind. And the third link of the trio – the Maraschino-coconut aspect – was one that I enjoyed in the\nHaitian Zombie\n. For a spirit, I opted for the OFTD overproof dark rum, and that made me think of Jason Alexander and his obsession with H.P. Lovecraft such as the\nArkham Kula\n; therefore, I dubbed this one The Nameless City that was Lovecraft's first story in the Cthulhu mythos in 1921. I tried to make this without pineapple, but it was missing something flavor-wise, and I added it in before shaking with ice. Once prepared, The Nameless City uncovered a mint and woody spice bouquet. Next, a creamy lime sip drifted into funky rum, coconut, nutty cherry, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWod67UlfHvCws-rdbIJer0cHJlp_TTEtF3QEy19TqNVbvg2UGSKe5yaawNgqyPV2O8yrLMH_QIBqp6q6d7LMQF7vHjxjpzMCHxMV1FDESnma0or8QOtCyZiOd-FYN3b3Th2z9RMReGjl-iyyw1fsl7h41JfZzccZaqP0bsYBq_3GdB74Y6kWfLdGat-7H/s320/namelesscity.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWod67UlfHvCws-rdbIJer0cHJlp_TTEtF3QEy19TqNVbvg2UGSKe5yaawNgqyPV2O8yrLMH_QIBqp6q6d7LMQF7vHjxjpzMCHxMV1FDESnma0or8QOtCyZiOd-FYN3b3Th2z9RMReGjl-iyyw1fsl7h41JfZzccZaqP0bsYBq_3GdB74Y6kWfLdGat-7H/s800/namelesscity.jpg", "comment_count": 3 }, { "title": "el beso", "url": "https://cocktailvirgin.blogspot.com/2025/08/el-beso.html", "published": "2025-08-22T08:00:00.032-04:00", "updated": "2025-08-22T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Good Company", "year": 2024 }, "categories": [ "amaro", "apricot liqueur", "lime juice", "mezcal", "pineapple juice", "simple syrup (ginger)" ], "ingredients": [ "1 1/4 oz Mezcal (Peloton de la Muerte)", "3/8 oz Giffard Apricot Liqueur (Rothman & Winter)", "3/8 oz Amaro Montenegro", "3/8 oz Ginger Syrup", "3/8 oz Agave Syrup", "3/4 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with candied ginger.", "body_text": "1 1/4 oz Mezcal (Peloton de la Muerte)\n3/8 oz Giffard Apricot Liqueur (Rothman & Winter)\n3/8 oz Amaro Montenegro\n3/8 oz Ginger Syrup\n3/8 oz Agave Syrup\n3/4 oz Pineapple Juice\n1/2 oz Lime Juice\nShake with ice, strain into a coupe glass, and garnish with candied ginger.\nTwo Fridays ago, I returned to the set of online recipe flashcards from Good Company in St. Louis, Missouri, that I uncovered in May, and I selected the El Beso from their Spring 2024 menu. Apricot and ginger have worked well before in the\nNinety-Nine Roses\nand\nQueen Anne's Revenge\n, so I was curious to see how this would work in this mezcal drink with Montenegro accents. Once prepared, El Beso gave forth smoke, pineapple, ginger, and orange-apricot aromas to the nose. Next, lime and pineapple notes on the sip blossomed into smoky, vegetal, ginger, and melon-orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0eZPdrE8aIntSzybOPUzlpQfjxFVUfzCS27kNnMO-ndAN4z-zbbHFqCRQ_6Mjt0Ix57mQg6FNLVoPwqvEYHCSpPF5gtdJvkuPKxuwgcpWscXpt4Ji2z5askSeTTpQz1OZl9QoYD6z0DMjeDLU3jK5YkvxZgBEoiz1JvxjxAIcLQ2pBICDxzBkvPz1X6Q/s320/elbeso_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0eZPdrE8aIntSzybOPUzlpQfjxFVUfzCS27kNnMO-ndAN4z-zbbHFqCRQ_6Mjt0Ix57mQg6FNLVoPwqvEYHCSpPF5gtdJvkuPKxuwgcpWscXpt4Ji2z5askSeTTpQz1OZl9QoYD6z0DMjeDLU3jK5YkvxZgBEoiz1JvxjxAIcLQ2pBICDxzBkvPz1X6Q/s800/elbeso_ig400.jpg", "comment_count": 0 }, { "title": "thunder in paradise", "url": "https://cocktailvirgin.blogspot.com/2025/08/thunder-in-paradise.html", "published": "2025-08-23T08:00:00.051-04:00", "updated": "2025-08-23T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "build", "attribution": { "creator": "Steve Schneider", "source": "Employees Only", "year": 2017 }, "categories": [ "lime juice", "orgeat", "rum", "sherry" ], "ingredients": [ "1 1/2 oz Caña Brava 7 Year Rum (Privateer Reserve)", "1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Orgeat", "3/4 oz Lime Juice", "3/4 oz Cream of Coconut (Coco Lopez)" ], "instructions": "Build in a Collins glass, fill with crushed ice, swizzle to mix and chill, garnish with dashes of Peychaud's Bitters, and serve with a straw", "body_text": "1 1/2 oz Caña Brava 7 Year Rum (Privateer Reserve)\n1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Orgeat\n3/4 oz Lime Juice\n3/4 oz Cream of Coconut (Coco Lopez)\nBuild in a Collins glass, fill with crushed ice, swizzle to mix and chill, garnish with dashes of Peychaud's Bitters, and serve with a straw\nTwo Saturdays ago, I returned to the\nSherry.Wine\ndatabase that has a few of my recipes, and I spotted the Thunder in Paradise by Steve Schneider at Employees Only that he had submitted to that site. Steve wrote, \"I love the way coconut and Oloroso sherry work together. To me, the nuttiness and dryness bring out the best in coconut.\" I noted the same thing with Amontillado in the\nSherry Colada\nat the Baldwin Bar and enjoyed in the\nSherry Painkiller\nat No. 9 Park.\nLiquor.com\nmentioned the Thunder in Paradise in an article about Panamanian rum back in 2017, and a\nYelp\nmenu photo also supports the 2017 time frame. In the glass, the drink proffered a cherry and anise aroma from the Peychaud's Bitters. Next, creamy lime and grape notes opened up into rum, nutty, earthy, and lime flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3Phb8v-3kmE3H9CUnLyMifrCMLgIZS5PoCXZMq9UuPVA1ZGx3r3D7ah8jlKHY8YlkHvMuI4gpPrIzTS77J8x7h_nQoi3iSgqRG5WhTQAw-pZ2Gk7d0z_CphcAoF5ljZtNSMsIWPoQrrUVocwCicHI2y-ouEEeNsVbveXkVEWNqBilx8ixNhTquAzn_xi/s320/thunderinparadise_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3Phb8v-3kmE3H9CUnLyMifrCMLgIZS5PoCXZMq9UuPVA1ZGx3r3D7ah8jlKHY8YlkHvMuI4gpPrIzTS77J8x7h_nQoi3iSgqRG5WhTQAw-pZ2Gk7d0z_CphcAoF5ljZtNSMsIWPoQrrUVocwCicHI2y-ouEEeNsVbveXkVEWNqBilx8ixNhTquAzn_xi/s800/thunderinparadise_ig400.jpg", "comment_count": 0 }, { "title": "garden park swizzle", "url": "https://cocktailvirgin.blogspot.com/2025/08/garden-park-swizzle.html", "published": "2025-08-24T08:00:00.044-04:00", "updated": "2025-08-24T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "muddle", "attribution": { "creator": "Jon Armstrong", "source": "Death & Co: Welcome Home", "year": 2014 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "falernum", "gin", "lemon juice", "simple syrup (ginger)", "suze" ], "ingredients": [ "1 1/2 oz Bombay Dry Gin (Treehouse Hildegard von Bingen)", "1/2 oz Suze Gentian Liqueur", "3/4 oz Lemon Juice", "3/4 oz Ginger Syrup", "1/4 oz Velvet Falernum", "6-8 leaf Mint" ], "instructions": "Muddle the mint leaves at the bottom of a Pilsner glass (Collins). Add the rest of the ingredients, add crushed ice, and swizzle to mix and chill. Fill with crushed ice, top with dashes of both Angostura and Peychaud's Bitters, and garnish with a mint bouquet.", "body_text": "1 1/2 oz Bombay Dry Gin (Treehouse Hildegard von Bingen)\n1/2 oz Suze Gentian Liqueur\n3/4 oz Lemon Juice\n3/4 oz Ginger Syrup\n1/4 oz Velvet Falernum\n6-8 leaf Mint\nMuddle the mint leaves at the bottom of a Pilsner glass (Collins). Add the rest of the ingredients, add crushed ice, and swizzle to mix and chill. Fill with crushed ice, top with dashes of both Angostura and Peychaud's Bitters, and garnish with a mint bouquet.\nTwo Sundays ago, I utilized my Death & Co.\nExcel\nsheets for their first and third books to find recipes that call for ginger syrup. In their\nWelcome Home\nbook was the Garden Park Swizzle by Jon Armstrong in 2014 as a riff on the\nHyde Park Swizzle\nwith added bitter elements. The gin, Suze, and spice elements swizzled up reminded me of the\nSinnerman Swizzle\nthat went in an allspice direction instead of ginger-falernum. Once swizzled, things began with a mint, clove, and allspice bouquet. Next, a lemon-driven sip opened up into gin, ginger, gentian herbal, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfhmIqRreqlD4isUWjT-D3N6xqPhiKSe_iK09QEXT1KExCRHVZYBL8KH4V07ObWv5JWkNtiEpPbdR44bW4sOvm1JS1TDMZRlT5elUh6_CQroZ_UGYHU2tIa6tc0k7_aC_VFj2DCBdt4wIr1Q1ZDj34y2BmLcVUR-UCfj6vGoAeYUjyPYP-OjuDtPeG_7q/s320/gardenparkswizzle_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfhmIqRreqlD4isUWjT-D3N6xqPhiKSe_iK09QEXT1KExCRHVZYBL8KH4V07ObWv5JWkNtiEpPbdR44bW4sOvm1JS1TDMZRlT5elUh6_CQroZ_UGYHU2tIa6tc0k7_aC_VFj2DCBdt4wIr1Q1ZDj34y2BmLcVUR-UCfj6vGoAeYUjyPYP-OjuDtPeG_7q/s800/gardenparkswizzle_ig400.jpg", "comment_count": 2 }, { "title": "a scotsman in paradise", "url": "https://cocktailvirgin.blogspot.com/2025/08/a-scotsman-in-paradise.html", "published": "2025-08-25T08:00:00.045-04:00", "updated": "2025-08-25T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Scott Diaz", "source": "KindredCocktails", "year": 2015 }, "categories": [ "creme de banane", "lime juice", "pimento dram", "pineapple juice", "scotch" ], "ingredients": [ "2 oz Famouse Grouse Scotch (Famous Grouse Smoky Black)", "3/4 oz Giffard Crème de Banane (Tempus Fugit)", "1 tsp St. Elizabeth Allspice Dram (Hamilton's)", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "1/2 oz Coco Lopez Cream of Coconut" ], "instructions": "Whip shake with crushed ice, pour into a double old fashioned, fill with crushed ice, and garnish with freshly grated nutmeg.", "body_text": "2 oz Famouse Grouse Scotch (Famous Grouse Smoky Black)\n3/4 oz Giffard Crème de Banane (Tempus Fugit)\n1 tsp St. Elizabeth Allspice Dram (Hamilton's)\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n1/2 oz Coco Lopez Cream of Coconut\nWhip shake with crushed ice, pour into a double old fashioned, fill with crushed ice, and garnish with freshly grated nutmeg.\nTwo Mondays prior, I searched\nKindredCocktails\nfor cream of coconut recipes when I landed upon the A Scotsman in Paradise by Seattle bartender Scott Diaz circa 2015. One of my friends on\nInstagram\ncommented how there are not a lot of \"Scotch Tiki\", and I replied that there were only around a half dozen including the\nCocoanut Grove Cooler\nand the\nStarboard Light\non the blog. Of all the recipes, Backbar's\nPassport Painkiller\nthat was primarily a Scotch base came closest to this one given the coconut and allspice elements. Once mixed, A Scotsman in Paradise approached with a coconut and woody spice aroma. Next, a creamy, lime, pineapple, and caramel sip transformed into smoky Scotch, coconut, banana, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhPMVD_8YHN6svDEhWIsW38jaGbrgqxV65ZdE92t2T077QJX_upPuiEcAF2OusYWXDYzeUT61wvBOBfX6k3TCJZncmVTQ8UYKzdSEdVKmA7ZsdP6LmEihdLa4CC-64dbrORFDZYuDge_M_5psqpDuQnGJU3Ryh6OaFHvPckSBwl9jghECcT7JPtjum8wt/s320/scotsmaninparadise_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhPMVD_8YHN6svDEhWIsW38jaGbrgqxV65ZdE92t2T077QJX_upPuiEcAF2OusYWXDYzeUT61wvBOBfX6k3TCJZncmVTQ8UYKzdSEdVKmA7ZsdP6LmEihdLa4CC-64dbrORFDZYuDge_M_5psqpDuQnGJU3Ryh6OaFHvPckSBwl9jghECcT7JPtjum8wt/s800/scotsmaninparadise_ig400.jpg", "comment_count": 0 }, { "title": "double idemnity", "url": "https://cocktailvirgin.blogspot.com/2025/08/double-idemnity.html", "published": "2025-08-26T08:00:00.060-04:00", "updated": "2025-08-26T08:00:04.603-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "T. Cole Newton", "source": "Cocktail Dive Bar", "year": null }, "categories": [ "benedictine", "bitters (Angostura)", "bitters (Peychaud's)", "brandy", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Punt e Mes", "1/2 oz Benedictine", "1/2 oz Armagnac (Marie Duffau Napoleon)", "1/2 oz Bourbon (Evan Williams Bonded)", "1 dash Peychaud's Bitters", "1 dash Angostura Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Punt e Mes\n1/2 oz Benedictine\n1/2 oz Armagnac (Marie Duffau Napoleon)\n1/2 oz Bourbon (Evan Williams Bonded)\n1 dash Peychaud's Bitters\n1 dash Angostura Bitters\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Tuesdays prior, I reached for my copy of T. Cole Newton's\nCocktail Dive Bar\nand found the Double Indemnity as his inverted riff on the\nVieux Carré\nperhaps at 12 Mile Limit in New Orleans (the book did not specify). All the ingredients were halved or doubled compared to his Vieux Carré recipe, plus the Cognac and rye were switched to Armagnac and Bourbon. The reverse Manhattan of sorts fronted by Punt e Mes reminded me of some of Maks Pazuniak's drinks like the\nCease & Desist\nacross town at Cure, so I was curious to try this one. In the glass, the Double Idemnity gave forth a grape and caramel bouquet to the nose. Next, a rich grape sip slid into grape, brandy, herbal, allspice, and anise flavors on the swallow. The switching from spicier rye to sweeter Bourbon at a reduced amount unfortunately minimized whiskey's presence in the flavor profile.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5Q7fGwfobjUb8oTPnujkx6d_4SyPyPvIEi3Co2g8nQdi3xPGCHa2C2df4pVnKNCWRf1bY8HgxE4HEb1eXW8I9IU2sbC9f4n6QPZmoQkV9J-2M5TCeciczdBJfKoPW3DQi6m8p0kSxehKLXVjvXzaa-xizgchVwIFWN4LnR2c_98Fj0StE27lyBZrmBSh/s320/doubleindemnity_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5Q7fGwfobjUb8oTPnujkx6d_4SyPyPvIEi3Co2g8nQdi3xPGCHa2C2df4pVnKNCWRf1bY8HgxE4HEb1eXW8I9IU2sbC9f4n6QPZmoQkV9J-2M5TCeciczdBJfKoPW3DQi6m8p0kSxehKLXVjvXzaa-xizgchVwIFWN4LnR2c_98Fj0StE27lyBZrmBSh/s800/doubleindemnity_ig400.jpg", "comment_count": 0 }, { "title": "barrio tropical", "url": "https://cocktailvirgin.blogspot.com/2025/08/barrio-tropical.html", "published": "2025-08-27T08:00:00.028-04:00", "updated": "2025-08-27T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": null, "source": "Good Company", "year": 2024 }, "categories": [ "lime juice", "passion fruit syrup", "pineapple juice", "rum" ], "ingredients": [ "1 oz Dark Rum (Zaya)", "1/2 oz Jamaican Rum (Smith & Cross)", "1 oz Pineapple Juice", "3/4 oz Coconut Cream (Coco Lopez)", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice" ], "instructions": "Whip shake, pour into a Collins glass (Tiki mug), fill with crushed ice, and garnish with mint, cherry (omit), and freshly grated nutmeg.", "body_text": "1 oz Dark Rum (Zaya)\n1/2 oz Jamaican Rum (Smith & Cross)\n1 oz Pineapple Juice\n3/4 oz Coconut Cream (Coco Lopez)\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\nWhip shake, pour into a Collins glass (Tiki mug), fill with crushed ice, and garnish with mint, cherry (omit), and freshly grated nutmeg.\nTwo Wednesdays, I was perusing the recipes that I had copied down from online recipe flashcard sets, and I came across the Barrio Tropical from Good Company in St. Louis that would make use of the cream of coconut that I had on hand. The restaurant's\nInstagram\nposted about this passion fruit Piña Colada riff in August 2024. Once prepared, the Barrio Tropical approached with a mint and woody spice aroma. Next, a creamy pineapple, passion fruit, and lime sip turned the corner into dark and funky rum, coconut, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmjVogK-qFs9CnxjonNfFsBiOdd0Fa_h1i2vNKFzU3yXEnR9W94tqRfTJwR1mWcQwCUEZpGcIWgynhacPqu0GSuY7biJxEfFW6ELEO2U5HVgUcmGlBDSVh7L4I55tD56SO-e0NsWoAtVl90MVQt1HXY1U8-B0Gfr5WuH4Hb_5j5kJ4iaP8SC_wVVxqnFg/s320/barriotropical_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmjVogK-qFs9CnxjonNfFsBiOdd0Fa_h1i2vNKFzU3yXEnR9W94tqRfTJwR1mWcQwCUEZpGcIWgynhacPqu0GSuY7biJxEfFW6ELEO2U5HVgUcmGlBDSVh7L4I55tD56SO-e0NsWoAtVl90MVQt1HXY1U8-B0Gfr5WuH4Hb_5j5kJ4iaP8SC_wVVxqnFg/s800/barriotropical_ig400.jpg", "comment_count": 0 }, { "title": "piña verde", "url": "https://cocktailvirgin.blogspot.com/2025/08/pina-verde.html", "published": "2025-08-28T08:00:00.106-04:00", "updated": "2025-08-28T08:00:00.108-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Erick Castro", "source": "Polite Provisions", "year": 2012 }, "categories": [ "chartreuse (green)", "lime juice", "pineapple juice" ], "ingredients": [ "1 1/2 oz Green Chartreuse", "1 1/2 oz Pineapple Juice", "3/4 oz Coco Lopez Cream of Coconut", "1/2 oz Lime Juice" ], "instructions": "Whip shake with crushed ice, pour into a double old fashioned glass, and top with crushed ice. I found two garnish directions and chose the former: mint sprig (", "body_text": "1 1/2 oz Green Chartreuse\n1 1/2 oz Pineapple Juice\n3/4 oz Coco Lopez Cream of Coconut\n1/2 oz Lime Juice\nWhip shake with crushed ice, pour into a double old fashioned glass, and top with crushed ice. I found two garnish directions and chose the former: mint sprig (\nPunch\n&\nLiquor.com\n) or pineapple frond and lime wheel (\nImbibe\nand Robert Simonson's\nModern Classic Cocktails\nbook).\nWith pineapple juice and cream of coconut in the house, I finally decided to make the Piña Verde created by Erick Castro. I had put it off previously to conserve my strategic Chartreuse resources, but I felt it was time. Erick was quoted in Robert Simonson's\nModern Classic Cocktails\nas saying, \"I first started with the move of floating Green Chartreuse over Piña Coladas\" in the late 00s. When he was the Beefeater brand ambassador in 2010 and wanted to make an herbaceous gin-based Piña Colada, he found the magic resided in the Chartreuse accent's combination with the coconut and soon switched to Chartreuse as the base spirit. The drink found a home in 2012 when Erick helped to open Polite Provisions in San Diego, and it truly took off when it hit the menu at Boiler Maker that Erick helped to open with Greg Boehm in 2014. According to\nPunch\n, the drink also gained momentum when trendsetter Sam Ross at Attaboy started making them after he found the recipe on the Internet in 2016. Sam was intrigued by the combination for he enjoys eschewing standard base spirits for amari, herbal liqueurs, and fortified wines. While Sam was making them as dealer's choice at the menu-less Attaboy, he pushed the drink further by gaining Erick's permission to put it on the menu at the Palazzo in Las Vegas in 2018. Moreover, the rising obsession in all things Tiki also helped the Piña Verde become a modern classic. When I wrote Erick in regards to the two garnish instructions that I found, he replied, \"Either one is fine, so I guess both are canon lol\".\nOnce prepared as a shaken drink (blended is also a popular option), the Piña Verde welcomed the senses with a mint aroma. Next, a creamy pineapple and lime sip developed into herbaceous and pineapple flavors all mollified by the coconut's creaminess. Overall, the Piña Verde felt like the coconut cousin of the\nChartreuse Swizzle\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSt6bUDsAAUdho2vNlvAlumYP7FzihyHnpPqyOfrVmCqANwU584_Xnw9xhdfbwC9_qCKVYbem7hTm9pe2QU7CGBdooY69xx2MhK7kuK7-DnxlPkHeFDMoz3WB2JkecDxcBafqccIBHCugAwGHyE5hD00pV6SAwTAQPO3Fk8Qzr1iWtDlDB908B7_fLJiP0/s320/pinaverde_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSt6bUDsAAUdho2vNlvAlumYP7FzihyHnpPqyOfrVmCqANwU584_Xnw9xhdfbwC9_qCKVYbem7hTm9pe2QU7CGBdooY69xx2MhK7kuK7-DnxlPkHeFDMoz3WB2JkecDxcBafqccIBHCugAwGHyE5hD00pV6SAwTAQPO3Fk8Qzr1iWtDlDB908B7_fLJiP0/s800/pinaverde_ig400.jpg", "comment_count": 0 }, { "title": "staycation", "url": "https://cocktailvirgin.blogspot.com/2025/08/staycation.html", "published": "2025-08-29T08:00:00.047-04:00", "updated": "2025-08-29T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": "Devin Kennedy", "source": "Pouring Ribbons", "year": null }, "categories": [ "apricot liqueur", "lemon juice", "passion fruit syrup", "rum", "whiskey (Rye)" ], "ingredients": [ "1 oz Hamilton 86° Demerara Rum", "1 oz Rittenhouse Rye", "1 oz Lemon Juice", "1 oz Coconut Cream (Coco Lopez)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/4 oz Passion Fruit Syrup" ], "instructions": "Whip shake with crushed ice, pour into a Collins glass (Tiki mug), fill with crushed ice, and garnish with a lemon wheel and mint sprig.", "body_text": "1 oz Hamilton 86° Demerara Rum\n1 oz Rittenhouse Rye\n1 oz Lemon Juice\n1 oz Coconut Cream (Coco Lopez)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/4 oz Passion Fruit Syrup\nWhip shake with crushed ice, pour into a Collins glass (Tiki mug), fill with crushed ice, and garnish with a lemon wheel and mint sprig.\nTwo Fridays ago, I reached for my copy of Chloe Frechette's\nEasy Tiki\nbook and landed on the Staycation as one that I had not previously made. The recipe was bartender Devin Kennedy's riff at Pouring Ribbons in Manhattan on the 1970s\nTradewinds\nthat the split of the rum base and passion fruit modifier with rye and passion fruit, respectively. Once assembled, the Staycation presented a lemon and mint aroma from the garnishes. Next, a creamy lemon sip opened up into rye, woody rum, coconut, and apricot-passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUj22zFc4hGopu60wYlLaV7dBq3B0wwop1ezOvSYBNsQhTE3luuc87jQPK43bkhI9M9ekql-jnrLmLz5D61P9wQr9H-UuP6nAI3JIMT9lzeQXPOors1fl0ij0IVym_Y94ozQBUi035s4988PSjxvHtY7gvQVpIcczcRR2IqX8yAghzAmo8PpX4F60ng5S/s320/staycation_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUj22zFc4hGopu60wYlLaV7dBq3B0wwop1ezOvSYBNsQhTE3luuc87jQPK43bkhI9M9ekql-jnrLmLz5D61P9wQr9H-UuP6nAI3JIMT9lzeQXPOors1fl0ij0IVym_Y94ozQBUi035s4988PSjxvHtY7gvQVpIcczcRR2IqX8yAghzAmo8PpX4F60ng5S/s800/staycation_ig400.jpg", "comment_count": 0 }, { "title": "pullin' me back in", "url": "https://cocktailvirgin.blogspot.com/2025/08/pullin-me-back-in.html", "published": "2025-08-30T08:00:00.050-04:00", "updated": "2025-08-30T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sean Meade", "source": "Dear Irving", "year": 2022 }, "categories": [ "amaro", "bitters (Angostura)", "bitters (mole)", "honey liqueur", "whiskey (Rye)" ], "ingredients": [ "2 oz Ragtime Rye (Old Overholt 86°)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with both a lemon twist and an orange twist.", "body_text": "2 oz Ragtime Rye (Old Overholt 86°)\nlight 1/2 oz Amaro Sfumato\n1 tsp Honey Syrup\n2 dash Angostura Bitters\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with both a lemon twist and an orange twist.\nTwo Saturdays ago, I was perusing my list of drinks that I had copied and pasted from online recipe flashcard sets, and the Pullin' Me Back In was an Old Fashioned riff that called out to me as a nightcap to my bar shift. The recipe was created in 2022 by Sean Meade at Dear Irving in Manhattan that was a mafia reference from\nThe Godfather\n. There, Silvio declared, \"Just when I thought I was out, they pull me back in\" and thus ruining his chances at legitimacy. The drink itself was featured in the\nSecret New York\nguide book published in 2023. Honey and Sfumato is a combination that worked well in the\nMargot Tenenbaum\nand that I utilized in the\nShipwrecked\n, so it seemed like a great duo to support rye and two bitters. In the glass, the Pullin' Me Back In gave forth a lemon, orange, smoky, and herbal bouquet to the nose. Next, roast and honey notes on the sip retrieved rye, bitter-smoky herbal, clove, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DEIvKOwlUaRB1Sei5b6nMI9ErCog9Fpnlg3irXBA7VqHLAYszp17sDp_4HQnMcX0s7-flswtzspYccSDm9AahUlJJ-Ua9sIjxLraRng2vc-XY8CizHbTF6_faOT6VL0DAhbF0lh7s71IyH9950VDmLirEamfjqsbbMtTW2Smemh10ns4N27dmlyX8gAo/s320/pullinmebackin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DEIvKOwlUaRB1Sei5b6nMI9ErCog9Fpnlg3irXBA7VqHLAYszp17sDp_4HQnMcX0s7-flswtzspYccSDm9AahUlJJ-Ua9sIjxLraRng2vc-XY8CizHbTF6_faOT6VL0DAhbF0lh7s71IyH9950VDmLirEamfjqsbbMtTW2Smemh10ns4N27dmlyX8gAo/s800/pullinmebackin_ig400.jpg", "comment_count": 0 }, { "title": "ginger snap", "url": "https://cocktailvirgin.blogspot.com/2025/08/ginger-snap.html", "published": "2025-08-31T08:00:00.040-04:00", "updated": "2025-08-31T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Joaquin Simo", "source": "Death & Co.", "year": 2009 }, "categories": [ "cognac", "curacao", "lemon juice", "rum", "simple syrup (cinnamon)", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Pierre Ferrand Ambre Cognac (Courvoisier VS)", "1/2 oz Smith & Cross Rum", "1/2 oz Rhum Clement Creole Shrubb (Van Der Hum)", "3/4 oz Lemon Juice", "1/4 oz Ginger Syrup", "1/4 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Pierre Ferrand Ambre Cognac (Courvoisier VS)\n1/2 oz Smith & Cross Rum\n1/2 oz Rhum Clement Creole Shrubb (Van Der Hum)\n3/4 oz Lemon Juice\n1/4 oz Ginger Syrup\n1/4 oz Cinnamon Syrup\nShake with ice and strain into a coupe glass.\nTwo Sundays previous, I reached for my copy of the\nDeath & Co.: Modern Classic Cocktails\nbook and selected the Ginger Snap by Joaquin Simo at Manhattan's Death & Co. circa 2009. Overall, it came across as a gussied-up Sidecar of sorts akin to Audrey Saunder's\nTantris Sidecar\ngiven the split base and split sweeteners (albeit without the Tantris' split juice aspect). Once shaken and strained, the Ginger Snap called out with a cinnamon, rum funk, ginger, and orange aroma. Next, lemon and orange notes on the sip developed into brandy, ginger, and rum funk flavors on the swallow with an orange and cinnamon finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8HT2r6RDX70B5OkMh147jKaPMyRk4ZP98Lq-IRGFBcoD0oQ3DUy0RyHxvw0jorE7B2UQIPp65rlE39uHxkAtg8qqaEgAhJXyu45m025WgP4_8fLCeIcYntlgtzXx7FOtWlkcl_UxQM2ho5fVld6WE2-fgZtXBSOp1ydYEX9bMCBH3f_skYSyJPYlUONf/s320/gingersnap_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8HT2r6RDX70B5OkMh147jKaPMyRk4ZP98Lq-IRGFBcoD0oQ3DUy0RyHxvw0jorE7B2UQIPp65rlE39uHxkAtg8qqaEgAhJXyu45m025WgP4_8fLCeIcYntlgtzXx7FOtWlkcl_UxQM2ho5fVld6WE2-fgZtXBSOp1ydYEX9bMCBH3f_skYSyJPYlUONf/s800/gingersnap_ig400.jpg", "comment_count": 0 }, { "title": "aztec warrior", "url": "https://cocktailvirgin.blogspot.com/2025/09/aztec-warrior.html", "published": "2025-09-01T08:00:00.037-04:00", "updated": "2025-09-01T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": null }, "categories": [ "ancho reyes", "kahlua", "lime juice", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1 oz Coconut Cream (Coco Lopez)", "1/2 oz Lime Juice", "1/2 oz Ancho Reyes Chile Liqueur", "1/4 oz Coffee Liqueur (Borghetti)" ], "instructions": "Whip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), top with crushed ice, and garnish with freshly grated cinnamon.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1 oz Coconut Cream (Coco Lopez)\n1/2 oz Lime Juice\n1/2 oz Ancho Reyes Chile Liqueur\n1/4 oz Coffee Liqueur (Borghetti)\nWhip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), top with crushed ice, and garnish with freshly grated cinnamon.\nTwo Mondays ago, I recalled that there were unmade cream of coconut recipes in Chad Austin's\nEveryone Has a F*cking Cocktail Book\n, and there I found the Aztec Warrior. Since Ancho Reyes paired well with coffee liqueur in three previous drinks – namely,\nNighthawks\n,\nCafe Lunaire\n, and\nBonfires of the Vanities\n, I was curious to see how it would work in a cream of coconut direction. In the Tiki mug, it proffered a cinnamon aroma from the freshly grated garnish. Next, creamy lime and roast notes on the sip were attacked by smoky vegetal, roast pepper, coffee, and pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEXCVlzI5XBRahE8pYnoDcFg2M2NoVQEk0HQ8yCERoAEjR_95HR36YsDj5FS_gYMn_KRVGvEmYhDfH8XtpYzFMETOAMGnUzvJCmuyVSLpA7eHDLRO9ZLNitZpzfp3YCUHiN1zLIGhPPhFaFH0Q0EMCQDbTe60uAw33sKhcpHIR8tNcVik_PYY88_1ISGH/s320/aztecwarrior_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEXCVlzI5XBRahE8pYnoDcFg2M2NoVQEk0HQ8yCERoAEjR_95HR36YsDj5FS_gYMn_KRVGvEmYhDfH8XtpYzFMETOAMGnUzvJCmuyVSLpA7eHDLRO9ZLNitZpzfp3YCUHiN1zLIGhPPhFaFH0Q0EMCQDbTe60uAw33sKhcpHIR8tNcVik_PYY88_1ISGH/s800/aztecwarrior_ig400.jpg", "comment_count": 0 }, { "title": "happy/sad girl", "url": "https://cocktailvirgin.blogspot.com/2025/09/happysad-girl.html", "published": "2025-09-02T08:00:00.032-04:00", "updated": "2025-09-02T08:00:00.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Katherine Pangaro", "source": "No. 7 in Brooklyn", "year": null }, "categories": [ "lime juice", "maraschino", "simple syrup (ginger)", "soda", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Tequila Arette)", "3/4 oz Ginger Syrup", "3/4 oz Lime Juice", "1/2 oz Maraschino Liqueur (Luxardo)" ], "instructions": "Shake with ice, strain into a rocks glass with ice (coupe), top with a splash of soda water (omit), and garnish with a lime wheel and/or candied ginger (candied ginger only).", "body_text": "2 oz Blanco Tequila (Tequila Arette)\n3/4 oz Ginger Syrup\n3/4 oz Lime Juice\n1/2 oz Maraschino Liqueur (Luxardo)\nShake with ice, strain into a rocks glass with ice (coupe), top with a splash of soda water (omit), and garnish with a lime wheel and/or candied ginger (candied ginger only).\nTwo Tuesdays ago, Carey Jones'\nBrookyln Bartender\nbook caught my eye, and I soon found the Happy/Sad Girl by Katherine Pangaro at No. 7 in Brooklyn. The recipe has the same amazing combination of ginger syrup-Maraschino liqueur that I learned about in the\nNew Rider\nfrom that same book (technically, first in the\nOne for Jimmy\nthat used a housemade ginger beer years before that) and that I utilized in my\nWho Killed Mr. Moonlight?\nas a result. In the glass, the Happy/Sad Girl welcomed the senses with a nutty cherry, ginger, and tequila aroma. Next, lime and cherry notes on the sip transformed into agave and nutty cherry-ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dnMM7oEam604E38nKVCr-frX_9VrfzXXXMjTLFXOaRJEubTueO0MOqk2x29soJiEe9RvEvbLxXPZpc8Aq4TGHspmc74huzVvfUCsNweCZSBatJ9i_GLyQeRUOv-tRCkEHxvzTxyoL8MMktrFc-T09RQKQof51lP9X0alCjg2DjjFUGdXC5AOgM5jciDf/s320/happysadgirl_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dnMM7oEam604E38nKVCr-frX_9VrfzXXXMjTLFXOaRJEubTueO0MOqk2x29soJiEe9RvEvbLxXPZpc8Aq4TGHspmc74huzVvfUCsNweCZSBatJ9i_GLyQeRUOv-tRCkEHxvzTxyoL8MMktrFc-T09RQKQof51lP9X0alCjg2DjjFUGdXC5AOgM5jciDf/s800/happysadgirl_ig400.jpg", "comment_count": 0 }, { "title": "m&m colada", "url": "https://cocktailvirgin.blogspot.com/2025/09/m-colada.html", "published": "2025-09-03T08:00:00.054-04:00", "updated": "2025-09-03T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "lime juice", "mezcal", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/4 oz Mezcal (Peloton de la Muerte)", "1 1/4 oz Amaro Montenegro", "1 1/4 oz Pineapple Juice", "3/4 oz Coco Lopez Cream of Coconut", "3/4 oz Lime Juice", "1/4 oz Cinnamon Syrup", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Whip shake with crushed ice, pour into a double old fashioned or Tiki mug, top with crushed ice, and garnish with freshly grated cinnamon.", "body_text": "1 1/4 oz Mezcal (Peloton de la Muerte)\n1 1/4 oz Amaro Montenegro\n1 1/4 oz Pineapple Juice\n3/4 oz Coco Lopez Cream of Coconut\n3/4 oz Lime Juice\n1/4 oz Cinnamon Syrup\n2 dash Mole Bitters (Bittermens)\nWhip shake with crushed ice, pour into a double old fashioned or Tiki mug, top with crushed ice, and garnish with freshly grated cinnamon.\nAfter writing up the\nPiña Verde\nfor the blog earlier in the day, I began to wonder what other Piña Colada riffs had not been done. I have previously had a variety of unique riffs like the\nFerrari Colada\n, so I wondered why not an M&M (Mezcal-Montenegro) Colada? I had already had success tinkering with the mezcal-Montenegro motif in the\nTrash Vaudeville\nand\nOaxacan Lady\nand a bit more abstractly in the\nSongs My Mother Taught Me\n, so away I crafted. Since Montenegro has clementine-cinnamon notes, I figured that bolstering that spice aspect with cinnamon syrup and a cinnamon dust garnish would work, and mezcal drinks are frequently better with molé bitters. I worked with the Piña Verde's lime juice-containing recipe skeleton to craft the M&M Colada. Once mixed, it offered up a cinnamon bouquet to the nose. Next, a creamy pineapple and lime sip worked its way into vegetal, smoky, clementine, coconut, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHusKadUwOODJqsG1Q92I7220mDtyLpYWDaGCNWdiea9VjHr0vr2PSgqPWjtuRtm0aa0k8ZaPqfsYrzII140Yhg043GuAMNNXsZlI1SBOJQwOkx_CS8KZGHKzStmdu1AAX2Pex9iqV5wuLPp6dklrzD7AK4MHhcgavXziWf93udaKC3DQjWQX7rmdrgvHf/s320/mandmcolada_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHusKadUwOODJqsG1Q92I7220mDtyLpYWDaGCNWdiea9VjHr0vr2PSgqPWjtuRtm0aa0k8ZaPqfsYrzII140Yhg043GuAMNNXsZlI1SBOJQwOkx_CS8KZGHKzStmdu1AAX2Pex9iqV5wuLPp6dklrzD7AK4MHhcgavXziWf93udaKC3DQjWQX7rmdrgvHf/s800/mandmcolada_ig400.jpg", "comment_count": 0 }, { "title": "mexico navy", "url": "https://cocktailvirgin.blogspot.com/2025/09/mexico-navy.html", "published": "2025-09-04T08:00:00.052-04:00", "updated": "2025-09-04T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Jordan Valls", "source": "Palomar", "year": null }, "categories": [ "ginger beer", "lime juice", "orgeat", "tequila" ], "ingredients": [ "2 oz Blanco Tequila (Arette)", "1 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with candied ginger.", "body_text": "2 oz Blanco Tequila (Arette)\n1 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Ginger Syrup\nShake with ice, strain into an old fashioned glass with ice, and garnish with candied ginger.\nTwo Thursdays ago, I decided to make a recipe that I had spotted in\nPunch\ncalled the Mexico Navy as a riff on the classic\nArmy & Navy Cocktail\nthat was updated by Jordan Valls at Palomar in Portland, Oregon. Jordan swapped in tequila and lime for the gin and lemon plus added ginger as a spice (or in place of the Angostura Bitters that later found its way into the recipe -- see the blog post link above for more on that) to the classic first mentioned in the 1937\nCafé Royal Cocktail Book\nand first published recipe-wise in David Embury's 1948\nThe Fine Art of Mixing Drinks\n. Overall, it read like a ginger\nInfante\n, so why not give it a whirl? Once prepared, the Mexican Navy sailed to the nose with a ginger, agave, and hint nutty aroma. Next, a creamy lime sip dropped anchor to mineral-vegetal tequila, almond, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBDR0gt6oAdgQmJv2_EF5_qT4yXUrE9spzvjs4hJUjlOuyAFHbCQ0MLuV9Eg5EtCBoIaqwrzD57sTu2mxjEON8yWp_v6XfEP6_BBwpTvjpNLL_Sm4erVMUKSvMlbERdDLFkE6mbwUcSJkoaO0QCEUFpP5kc0kl8hBfIM_nNSGqpqnnJnIKWqoH92Xhb_k/s320/mexiconavy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBDR0gt6oAdgQmJv2_EF5_qT4yXUrE9spzvjs4hJUjlOuyAFHbCQ0MLuV9Eg5EtCBoIaqwrzD57sTu2mxjEON8yWp_v6XfEP6_BBwpTvjpNLL_Sm4erVMUKSvMlbERdDLFkE6mbwUcSJkoaO0QCEUFpP5kc0kl8hBfIM_nNSGqpqnnJnIKWqoH92Xhb_k/s800/mexiconavy_ig400.jpg", "comment_count": 0 }, { "title": "hanalei moon", "url": "https://cocktailvirgin.blogspot.com/2025/09/hanalei-moon.html", "published": "2025-09-05T08:00:00.059-04:00", "updated": "2025-09-05T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Skull & Crown Trading Co.", "year": 2023 }, "categories": [ "absinthe", "gin", "honey", "lime juice", "pineapple juice", "rum (white)", "simple syrup (ginger)", "strega" ], "ingredients": [ "1 1/2 oz Koana Kea Agricole Rum (Uruapan Charanda)", "1/2 oz Fed Street Gin (Tanqueray Malacca)", "1/2 oz Strega", "1 oz Pineapple Juice", "3/4 oz Coconut Cream (Coco Lopez)", "1/2 oz Honey-Ginger Syrup (fat 1/4 oz each Honey Syrup & Ginger Syrup)", "1/2 oz Lime Juice", "4 dash Absinthe (24 drop St. George)", "1 pinch Seat Salt (4 drop 20% Saline)" ], "instructions": "Whip shake and pour into a pineapple glass (coconut Tiki mug). The earlier garnish instructions were mint and an orchid and later ones were pandan, lemon wedge, and basil sprig (mint sprigs and ornamental pea blossoms).", "body_text": "1 1/2 oz Koana Kea Agricole Rum (Uruapan Charanda)\n1/2 oz Fed Street Gin (Tanqueray Malacca)\n1/2 oz Strega\n1 oz Pineapple Juice\n3/4 oz Coconut Cream (Coco Lopez)\n1/2 oz Honey-Ginger Syrup (fat 1/4 oz each Honey Syrup & Ginger Syrup)\n1/2 oz Lime Juice\n4 dash Absinthe (24 drop St. George)\n1 pinch Seat Salt (4 drop 20% Saline)\nWhip shake and pour into a pineapple glass (coconut Tiki mug). The earlier garnish instructions were mint and an orchid and later ones were pandan, lemon wedge, and basil sprig (mint sprigs and ornamental pea blossoms).\nTwo Fridays ago, I was in a tropical mood, so I revisited the online recipe flashcards for Skull & Crown Trading Co. in Honolulu, and I was able to find the Hanalei Moon in two sets of different vintages. I found\nYelp\nphotos as early as 2023, and it appears on the current menu. One\nYelp\nreview described it as \"a spicier Piña Colada on steroids. Delicious.\" Perhaps the drink was named after the popular 1974 Bob Nelson song that describes the beauty of Hanalei Bay on the island of Kauai and that later frequently got covered by other artists. Once prepared with the older garnish set, the Hanalei Moon rose to the senses with mint over coconut and rum funk aromas. Next, a creamy lime and pineapple sip cast a glow on funky rum, star anise, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasBtQTIFOzrEyBLCxptWzaiwgXANtC7VSMWp-v_r3oS2VMHKrbE1H85SkHQZtb6nH3nRCSnk9RfR29CwicIagJZEdTr7OZgtxtpoyBJDeDIfidEtsvtQPuzSr0r9bf6fTPEwqwEhi_DipadOMQkwvn3T1PB_e1H2mejcHciNkZC37OCOZLWLqqC_h48lk/s320/hanaleimoon_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasBtQTIFOzrEyBLCxptWzaiwgXANtC7VSMWp-v_r3oS2VMHKrbE1H85SkHQZtb6nH3nRCSnk9RfR29CwicIagJZEdTr7OZgtxtpoyBJDeDIfidEtsvtQPuzSr0r9bf6fTPEwqwEhi_DipadOMQkwvn3T1PB_e1H2mejcHciNkZC37OCOZLWLqqC_h48lk/s800/hanaleimoon_ig400.jpg", "comment_count": 1 }, { "title": "sunday service", "url": "https://cocktailvirgin.blogspot.com/2025/09/sunday-service.html", "published": "2025-09-06T08:00:00.035-04:00", "updated": "2025-09-06T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Jose Cardenas", "source": "Diamond Reef", "year": 2019 }, "categories": [ "aperol", "lemon juice", "simple syrup (ginger)", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (equal split of Arette & Cimarron)", "1/2 oz Aperol", "3/4 oz Lemon Juice", "3/4 oz Ginger Syrup", "3 slice Cucumber" ], "instructions": "Shake with ice strain into a glass (the app photo shows an old fashioned glass with ice), and garnish with salted cucumber slices.", "body_text": "1 1/2 oz Tequila (equal split of Arette & Cimarron)\n1/2 oz Aperol\n3/4 oz Lemon Juice\n3/4 oz Ginger Syrup\n3 slice Cucumber\nShake with ice strain into a glass (the app photo shows an old fashioned glass with ice), and garnish with salted cucumber slices.\nWith a cut open cucumber at hand, I perused the\nBartender's Choice\napp for uses. There, I honed in on the Sunday Service by Jose Cardenas at Diamond Reef in NYC circa 2019 that was described as a \"slightly bitter & agave take on the Falls Cocktail [Bourbon, lemon, ginger, mint, Angostura].\" Since the Aperol-cucumber combination to conjur watermelon notes was fresh in my head from the\nGhost Hardware\n, I was curious to try it with ginger. In the glass, the Sunday Service began with cucumber and vegetal aromas. Next, a lemon sip with hints of orange arose to tequila, ginger, and watermelon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPc3quhEXKBRABICTDBzkYAV73ZkbpzwJ6AWsZ-WLKR2r61xLWfO5OoqSq0JKPA892nVtdaBKJAro9aXw2VZNXubHRwuxwrKF85Ulf0imWtmjyHJhw6dfh0WSghuG84Z6sKfJ84wyVIosDXOKsLLnavslmGdZJ3x7p7TVUrBc9FSaweR20gdta0dtKJ-1/s320/sundayservice_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPc3quhEXKBRABICTDBzkYAV73ZkbpzwJ6AWsZ-WLKR2r61xLWfO5OoqSq0JKPA892nVtdaBKJAro9aXw2VZNXubHRwuxwrKF85Ulf0imWtmjyHJhw6dfh0WSghuG84Z6sKfJ84wyVIosDXOKsLLnavslmGdZJ3x7p7TVUrBc9FSaweR20gdta0dtKJ-1/s800/sundayservice_ig400.jpg", "comment_count": 0 }, { "title": "green run", "url": "https://cocktailvirgin.blogspot.com/2025/09/green-run.html", "published": "2025-09-07T08:00:00.029-04:00", "updated": "2025-09-07T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Bastion", "year": 2022 }, "categories": [ "amaro", "gin", "honey", "lime juice", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Broker's Gin (Treehouse Percy's)", "1/2 oz Amaro Braulio", "3/4 oz Lime Juice", "1/2 oz Honey Syrup", "1/4 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with cubed ice, and garnish with mint.", "body_text": "1 1/2 oz Broker's Gin (Treehouse Percy's)\n1/2 oz Amaro Braulio\n3/4 oz Lime Juice\n1/2 oz Honey Syrup\n1/4 oz Ginger Syrup\nShake with ice, strain into an old fashioned glass with cubed ice, and garnish with mint.\nTwo Sundays prior, I returned to the online recipe flashcards for Bastion in Nashville and was lured in by the Green Run from their Spring 2022 menu; I was able to spot it in a menu photo on their\nInstagram\nduring that time frame. With Braulio, honey, and citrus, the combination reminded me of the\nGolden Eagle\nthat I crafted last December with mezcal. Once shake and strained, the Green Run proffered a mint, caramel, and pine bouquet to the nose. Next, lime and honey notes on the sip transitioned into pine, minty, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrF6Pjnwa-KxGlruLH0evfr2yVOR0-xmq6ObsxcMA77B9T6jctvWja2YXpM2X2uYFU7MazPoPAota1Nsuqhv9EomXgnKOcwunJmDHd_x_TYIvOyAHlEIVra3qkLuEY0ANfBtZjh_ZSn3tzxCQ4JLXpvCYc1mesJy4DCww3VSVtIo9Eod03gmhHu4naEM7B/s320/greenrun_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrF6Pjnwa-KxGlruLH0evfr2yVOR0-xmq6ObsxcMA77B9T6jctvWja2YXpM2X2uYFU7MazPoPAota1Nsuqhv9EomXgnKOcwunJmDHd_x_TYIvOyAHlEIVra3qkLuEY0ANfBtZjh_ZSn3tzxCQ4JLXpvCYc1mesJy4DCww3VSVtIo9Eod03gmhHu4naEM7B/s800/greenrun_ig400.jpg", "comment_count": 0 }, { "title": "highland diver", "url": "https://cocktailvirgin.blogspot.com/2025/09/highland-diver.html", "published": "2025-09-08T08:00:00.052-04:00", "updated": "2025-09-08T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Ryan Liloia", "source": "Clover Club", "year": 2016 }, "categories": [ "honey", "lemon juice", "pineapple juice", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Blended Scotch (Famous Grouse Smoky Black)", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Coconut Cream (Coco Lopez)", "1/2 oz Honey Syrup", "1/4 oz Cinnamon Syrup" ], "instructions": "Whip shake with crushed ice, pour into a tropical mug, fill with crushed ice, and garnish with a pineapple wedge (omit) and freshly grated nutmeg.", "body_text": "2 oz Blended Scotch (Famous Grouse Smoky Black)\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Coconut Cream (Coco Lopez)\n1/2 oz Honey Syrup\n1/4 oz Cinnamon Syrup\nWhip shake with crushed ice, pour into a tropical mug, fill with crushed ice, and garnish with a pineapple wedge (omit) and freshly grated nutmeg.\nTwo Mondays ago, I had spotted a reference to the Highland Diver at Clover Club in Brooklyn, and I was able to find a more recent recipe for it in\nImbibe\n. The magazine attributed the drink to bartender Ryan Liloia as a riff on the classic\nPearl Diver\n. While the article was new, I was able to find a photo of the Highland Diver on\nYelp\nas far back as 2016 and a recipe on the\nWhisky Advocate\nin 2018. The idea of a Scotch Piña Colada variation reminded me of\nA Scotsman in Paradise\nthat I had enjoyed only a few weeks prior. In the mug, the Highland Diver showcased a nutmeg aroma. Next, a creamy, pineapple, honey, and lemon sip switched places with Scotch, coconut, pineapple, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWHemhRRNcl_lX0aptxHXpAHBuGbn-o8b1lfURZC3VEUV7A9sPjJ7Uy2Ge1Ai42e-M9fiLhRrbMsvLcXpGkq19fdzl7g8mJJSigUqM7VnsuGaBuLdqt27UzoklFkukAShOBl-IlWt4hPh96IzSe_XPgN1I45dfMOzSf8Hn5McXxd-bSj_P7DgerXtyyBV/s320/highlanddiver_ig400%20copy.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWHemhRRNcl_lX0aptxHXpAHBuGbn-o8b1lfURZC3VEUV7A9sPjJ7Uy2Ge1Ai42e-M9fiLhRrbMsvLcXpGkq19fdzl7g8mJJSigUqM7VnsuGaBuLdqt27UzoklFkukAShOBl-IlWt4hPh96IzSe_XPgN1I45dfMOzSf8Hn5McXxd-bSj_P7DgerXtyyBV/s800/highlanddiver_ig400%20copy.jpg", "comment_count": 0 }, { "title": "sunakora zombie", "url": "https://cocktailvirgin.blogspot.com/2025/09/sunakora-zombie.html", "published": "2025-09-09T08:00:00.027-04:00", "updated": "2025-09-09T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Don the Beachcomber", "source": "Sunny Sund: The Woman Behind Don the Beachcomber, Inc.", "year": null }, "categories": [ "bitters (Angostura)", "falernum", "grenadine", "herbsainte", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Demerara 151° Dark Rum (Diamond Reserve)", "1 oz Jamaican Dark Rum (Coruba)", "3/4 oz Lime Juice", "3/4 oz Passion Fruit Syrup", "1/2 oz Falernum (Velvet)", "1/2 tsp Grenadine", "2 dash Angostura Bitters", "4 drop Herbsaint" ], "instructions": null, "body_text": "1 oz Demerara 151° Dark Rum (Diamond Reserve)\n1 oz Jamaican Dark Rum (Coruba)\n3/4 oz Lime Juice\n3/4 oz Passion Fruit Syrup\n1/2 oz Falernum (Velvet)\n1/2 tsp Grenadine\n2 dash Angostura Bitters\n4 drop Herbsaint\nFlash blend (whip shake) with crushed ice, pour into a Zombie glass (Tiki mug), top with crushed ice, and garnish with mint.\nTwo Tuesdays ago, I scanned the recipe section of\nThe Atomic Grog\nblog, and I was inspired by the Sunakora Zombie by Don the Beachcomber.\nThe Atomic Grog\nblog found the recipe in the\nSunny Sund: The Woman Behind Don the Beachcomber, Inc.\nbook and adapted it as such. The blog described it as, \"A hybrid Zombie that manages to be equally sweet, spicy and strong. It features many of the hallmark ingredients of the\n1934 original\n, plus the passion fruit of the\n1950 version\n, ...but it's still a Zombie and should be approached with caution... and great anticipation.\" Overall, it had the passion fruit, grenadine, falernum, Angostura, and Herbsaint/absinthe aspect of the\nCobra's Fang\n, so I was intrigued. Once assembled, the Sunakora Zombie arose with mint and passion fruit aromas. Next, lime, passion fruit, and caramel notes on the sip sauntered forward towards funky and woody rum, passion fruit, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikL9rIn_TE6JWW3oBL0SXhJ92Te_1W618_H1qS3Ej42UcmihS8L85aO_29FcGt9CZF3v8ePDP2Ekwm1H_YpwMExSYa0KpiYUrJp1SGp-V9s4aMz4ywmenWvJkkIRDLwiqOfRMv6ri0pUgh-eYBRjR7dZLIn2Gi4fBzXwoFAlCd2Hap7Cvb8zyf9Lt6wp-E/s320/sunakorazombie_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikL9rIn_TE6JWW3oBL0SXhJ92Te_1W618_H1qS3Ej42UcmihS8L85aO_29FcGt9CZF3v8ePDP2Ekwm1H_YpwMExSYa0KpiYUrJp1SGp-V9s4aMz4ywmenWvJkkIRDLwiqOfRMv6ri0pUgh-eYBRjR7dZLIn2Gi4fBzXwoFAlCd2Hap7Cvb8zyf9Lt6wp-E/s800/sunakorazombie_ig400.jpg", "comment_count": 0 }, { "title": "brimstone colada", "url": "https://cocktailvirgin.blogspot.com/2025/09/brimstone-colada.html", "published": "2025-09-10T08:00:00.057-04:00", "updated": "2025-09-10T08:00:00.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "amaro", "bitters (Angostura)", "pineapple juice", "rum", "scotch", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Planteray OFTD Overproof Rum", "3/4 oz Amaro Sfumato", "1/2 oz Laphroaig 10 Year Scotch", "1/4 oz Cinnamon Syrup", "1 oz Cream of Coconut (Coco Lopez)", "1 oz Pineapple Juice", "2 dash Angostura Bitters", "2 dash Absinthe (12 drop St. George)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated cinnamon and nutmeg.", "body_text": "1 oz Planteray OFTD Overproof Rum\n3/4 oz Amaro Sfumato\n1/2 oz Laphroaig 10 Year Scotch\n1/4 oz Cinnamon Syrup\n1 oz Cream of Coconut (Coco Lopez)\n1 oz Pineapple Juice\n2 dash Angostura Bitters\n2 dash Absinthe (12 drop St. George)\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated cinnamon and nutmeg.\nTwo Wednesdays ago, I was still thinking of the\nHighland Diver\nand\nA Scotsman in Paradise\nas Scotch Piña Colada riffs. From there, the OFTD-Laphroaig duo from the\nDoomscroller\ncame to mind. The Scotch-Sfumato combination that I utilized in the\nCaustic Negroni\nled me to the Sfumato-cinnamon pairing that I learned about in the\nArmstrong\nand utilized in the\nHell Haggerty\n. With the burly overproof rum, peaty Scotch, and smoky roast amaro in place, I dubbed this one the Brimstone Colada. Once prepared, the Brimstone Colada donated a woody and cinnamon spice aroma to the nose. Next, a creamy roast and pineapple sip opened up into rum, caramel, coconut, smoke, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnBkjYitB-qjLi1cXDr5RSGyXbIN52ra2zBb34qjSw1MokdbXzHFubEqsKPe_bz-NV3JIYg-uJPBqZWPWiER2fYKmryE5ZjYUuafdA7W9HfN4KcFsMmvvwaxiXh-bV105ztFV08u8VfDdjN7lPL5H4JKrRkbgFONczFSXOfUqOhLqWYHo84IBDqdVsSxu/s320/brimstonecolada_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnBkjYitB-qjLi1cXDr5RSGyXbIN52ra2zBb34qjSw1MokdbXzHFubEqsKPe_bz-NV3JIYg-uJPBqZWPWiER2fYKmryE5ZjYUuafdA7W9HfN4KcFsMmvvwaxiXh-bV105ztFV08u8VfDdjN7lPL5H4JKrRkbgFONczFSXOfUqOhLqWYHo84IBDqdVsSxu/s800/brimstonecolada_ig400.jpg", "comment_count": 0 }, { "title": "death by distance", "url": "https://cocktailvirgin.blogspot.com/2025/09/death-by-distance.html", "published": "2025-09-11T09:35:00.051-04:00", "updated": "2025-09-11T09:35:00.110-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "stir", "attribution": { "creator": "Josh Coffee", "source": "The Tulsa Voice", "year": 2014 }, "categories": [ "averna", "bitters (aromatic)", "gin", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Half Moon Gin (1 3/4 oz Farmer's Gin + 1/4 oz Morin Calvados Selection) (*)", "3/4 oz Averna", "1/4 oz Smith & Cross Rum", "1/4 oz Cinnamon Syrup", "1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter Bitters)" ], "instructions": "Stir with ice, strain into a cocktail glass, and garnish with a cherry.", "body_text": "2 oz Half Moon Gin (1 3/4 oz Farmer's Gin + 1/4 oz Morin Calvados Selection) (*)\n3/4 oz Averna\n1/4 oz Smith & Cross Rum\n1/4 oz Cinnamon Syrup\n1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter Bitters)\nStir with ice, strain into a cocktail glass, and garnish with a cherry.\n(*) Half Moon is a gin made with a 80-20 wheat-apple base, so I supplemented the gin with Calvados like I did with the\nMuff Pistol\n.\nTwo Thursdays ago, I returned to online recipe flashcards for the Valkyrie in Tulsa and selected the Death by Distance.\nThe Tulsa Voice\nin 2014 attributed the creation to bartender Josh Coffee, and its Averna-cinnamon combination lured me in for how well it has worked in other drinks such as the\nEarl Grey Angel\n. In the glass, the Death by Distance donated a caramel, cinnamon, and rum funk bouquet to the nose. Next, Averna's caramel continued on into the sip where it was followed by juniper, apple, herbal, and cinnamon flavors on the swallow with a rum funk finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DmMDV_eiIA2vX17oetMjySPaoZ32_WYE4cxc0H4wSk0SoYu__8ohlVGTcE8dVZDB87KgKknlf-SJFtNBVxw9pnd4JxnbP5bC5EZI7NNpBcn8KKsUSK9I5NwyRl68IVCDGoZ0ddkigGjcWHB_1lDBcuUj2EvdjwPewbhz_BUf57xGTsnsGI80fs7bBiyn/s320/deathbydistance_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DmMDV_eiIA2vX17oetMjySPaoZ32_WYE4cxc0H4wSk0SoYu__8ohlVGTcE8dVZDB87KgKknlf-SJFtNBVxw9pnd4JxnbP5bC5EZI7NNpBcn8KKsUSK9I5NwyRl68IVCDGoZ0ddkigGjcWHB_1lDBcuUj2EvdjwPewbhz_BUf57xGTsnsGI80fs7bBiyn/s800/deathbydistance_ig400.jpg", "comment_count": 0 }, { "title": "little black dress", "url": "https://cocktailvirgin.blogspot.com/2025/09/little-black-dress.html", "published": "2025-09-12T08:00:00.054-04:00", "updated": "2025-09-12T08:00:00.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2022 }, "categories": [ "amaro", "kahlua", "rum (white)", "sherry" ], "ingredients": [ "1 1/2 oz Cihuatan Jade White Rum (Privateer Tres Aromatique)", "3/4 oz Pedro Ximenez Sherry (El Maestro Sierra)", "1/2 oz Mr. Black Coffee Liqueur", "1/4 oz Lucano Caffe (Borghetti Espresso Liqueur)", "1/8 oz Amaro Sfumato", "1 peel Orange" ], "instructions": "Shake with ice, strain into a footed Collins glass, fill with crushed ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Cihuatan Jade White Rum (Privateer Tres Aromatique)\n3/4 oz Pedro Ximenez Sherry (El Maestro Sierra)\n1/2 oz Mr. Black Coffee Liqueur\n1/4 oz Lucano Caffe (Borghetti Espresso Liqueur)\n1/8 oz Amaro Sfumato\n1 peel Orange\nShake with ice, strain into a footed Collins glass, fill with crushed ice, and garnish with an orange twist.\nTwo Fridays ago, I was perusing sets of online recipe flashcards from The Violet Hour in Chicago, and the Little Black Dress from their Spring 2022 menu called out to me. Their\nInstagram\nhad a photo post of the drink during that menu's time frame with the description, \"We all know the classic Espresso Martini, but have you met the Little Black Dress? ⁠Rum pairs famously with its counterpart's coffee flavors layered in with Mr. Black Coffee Liqueur and Lucano Caffe⁠. The addition of PX sherry adds a unique nutty complexity for a flirty Violet Hour spin on everyone's favorite after dinner pick-me-up.\" Since coffee liqueur and Sfumato have been paired in drinks like the\nOakland\nand\nDark Matter\n, I was curious to see what it would be like when the coffee balance was greater than the amaro amount here. In the glass, the Little Black Dress twirled around with orange, roast, and raisin aromas. Next, roast and dark, rich grape notes on the sip welcomed rum, coffee, bitter espresso, raisin, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i2CAmk6mL9vTkGlFS2fbrgne_oraZhng7SSwooo9h6Dsd70cC0eFFLfq-QAf1tNjk6k2yVPN_A45EM_KYERWT_XkKjSNPmsT1LQfhb59ldeo9Nh1hHJxOM7hlsy0axZN_JLQpLO4v3tBRY1s3SFa_Tw2Dz6k6IRIBDxTpCX3-roiaEm-k8oAcl004oAo/s320/littleblackdress_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i2CAmk6mL9vTkGlFS2fbrgne_oraZhng7SSwooo9h6Dsd70cC0eFFLfq-QAf1tNjk6k2yVPN_A45EM_KYERWT_XkKjSNPmsT1LQfhb59ldeo9Nh1hHJxOM7hlsy0axZN_JLQpLO4v3tBRY1s3SFa_Tw2Dz6k6IRIBDxTpCX3-roiaEm-k8oAcl004oAo/s800/littleblackdress_ig400.jpg", "comment_count": 0 }, { "title": "mild sedative", "url": "https://cocktailvirgin.blogspot.com/2025/09/mild-sedative.html", "published": "2025-09-13T08:00:00.033-04:00", "updated": "2025-09-13T08:00:00.111-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Raised by Wolves", "year": 2021 }, "categories": [ "bitters (orange)", "creme de peche", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Pusser's Rum (3/4 oz Hamilton's 86° Demerara + 3/4 oz Monymusk Gold)", "1 1/2 oz House Coco Cordial (1 oz Coco Lopez)", "1 oz Orange Juice", "1/2 oz Giffard Crème de Peche (Mathilde)", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice" ], "instructions": null, "body_text": "1 1/2 oz Pusser's Rum (3/4 oz Hamilton's 86° Demerara + 3/4 oz Monymusk Gold)\n1 1/2 oz House Coco Cordial (1 oz Coco Lopez)\n1 oz Orange Juice\n1/2 oz Giffard Crème de Peche (Mathilde)\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\nFlash blend with crushed ice (whip shake), pour into a footed Fizz glass (Tiki mug), and top with crushed ice. Garnish with mint, orange twist, flower, and paper parasol with a cherry.\nTwo Saturdays ago, I searched my list of cocktails to make for another use of my Coco Lopez stash, and I honed in on the Mild Sedative – a\nPainkiller\nriff at Raised by Wolves in San Diego that I found via online recipe flashcards. The menu description from 2021 read as follows, \"We're walking the path paved by the classic\nPainkiller\n. Layers upon layers to be found in this tropical sipper that toes the line between decadence and crisp citrus refreshment.\" With peach, passion fruit, and lime added to the classic that I had experienced once before in the\nNautilus\n(albeit with other fruit flavors in the mix), I was curious to taste Raised by Wolves' version. Fully garnished, it gave forth an orange and mint aroma. Next, a creamy orange and lime sip was smoothed off with rum, coconut, peach, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RSmU9XiGpw2eX92nLYEQDZB3JJ3OyB7XSahSAa3R0ETpgH95FZ5Mf2rvSaJ8Z8I9Yx4GLxTP9lGNMxanBYYYXQVS4VPOzu2udDSf2KjPRk4VRs4KPOuUKe54RmhwiDvK7bSN1OLE693G_MUzwHyCqIcBVlWebROnqz_Ahhq9YbvLw7C3Mg8etASLD288/s320/mildsedative_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RSmU9XiGpw2eX92nLYEQDZB3JJ3OyB7XSahSAa3R0ETpgH95FZ5Mf2rvSaJ8Z8I9Yx4GLxTP9lGNMxanBYYYXQVS4VPOzu2udDSf2KjPRk4VRs4KPOuUKe54RmhwiDvK7bSN1OLE693G_MUzwHyCqIcBVlWebROnqz_Ahhq9YbvLw7C3Mg8etASLD288/s800/mildsedative_ig400.jpg", "comment_count": 0 }, { "title": "black dog serenade", "url": "https://cocktailvirgin.blogspot.com/2025/09/black-dog-serenade.html", "published": "2025-09-14T08:00:00.047-04:00", "updated": "2025-09-14T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Valkyrie", "year": null }, "categories": [ "benedictine", "bitters (mole)", "bitters (orange)", "brandy", "scotch", "suze", "whiskey (Rye)" ], "ingredients": [ "1 1/4 oz Brandy (Marie Duffau Napoleon Armagnac)", "3/4 oz Suze Gentian Liqueur", "3/4 oz Rittenhouse Rye", "1/4 oz Benedictine", "1 dash Chocolate Bitters (Angostura Cocoa)", "1 dash Orange Bitters (Scrappy's)" ], "instructions": "Stir with ice, strain into an old fashioned glass pre-rinsed with Laphroaig Scotch, and garnish with a lemon twist.", "body_text": "1 1/4 oz Brandy (Marie Duffau Napoleon Armagnac)\n3/4 oz Suze Gentian Liqueur\n3/4 oz Rittenhouse Rye\n1/4 oz Benedictine\n1 dash Chocolate Bitters (Angostura Cocoa)\n1 dash Orange Bitters (Scrappy's)\nStir with ice, strain into an old fashioned glass pre-rinsed with Laphroaig Scotch, and garnish with a lemon twist.\nAnother one of the cocktails that I had spotted in the online recipe flashcards for Valkyrie in Tulsa was the Black Dog Serenade that was most likely named after an episode of\nCowboy Bebop\n. On paper, it reminded me of something between a classic\nVieux Carré\nand the (apple) brandy-gentian-Benedictine\nTin Can Telephone\n. Once stirred and strained, the Black Dog Serenade conjured up lemon and peat smoke aromas. Next, a hint of caramel on the sip expanded into brandy, rye, gentian, herbal, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyFpevBIXw5jX0aknMMCEQExPREx_uTuTdQnOrbbe-mVszTTgoVB48DDpURLIiBCSyJERrbFRT4KnRDfo9MmRHHM8uTNkFeX3uZ_vhy5UkzjrXdawFJdR9o6EvUjjhzsAub8sSEMbTx9wZbCDs6lnLNgO8tZbLyLgBemeDM3JbPpwC88mwGJ-26tn-WzH/s320/blackdogserenade_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyFpevBIXw5jX0aknMMCEQExPREx_uTuTdQnOrbbe-mVszTTgoVB48DDpURLIiBCSyJERrbFRT4KnRDfo9MmRHHM8uTNkFeX3uZ_vhy5UkzjrXdawFJdR9o6EvUjjhzsAub8sSEMbTx9wZbCDs6lnLNgO8tZbLyLgBemeDM3JbPpwC88mwGJ-26tn-WzH/s800/blackdogserenade_ig400.jpg", "comment_count": 0 }, { "title": "between the sheets (dale degroff)", "url": "https://cocktailvirgin.blogspot.com/2025/09/between-sheets-dale-degroff.html", "published": "2025-09-15T08:00:00.076-04:00", "updated": "2025-09-15T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "shake", "attribution": { "creator": "dale degroff", "source": "The Craft of the Cocktail", "year": 2002 }, "categories": [ "benedictine", "brandy", "cointreau", "lemon juice" ], "ingredients": [ "1 1/2 oz Brandy (Courvoisier VS Cognac)", "1/2 oz Benedictine", "1/2 oz Cointreau", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a cocktail glass with an optional sugar rim, and garnish with a flamed orange peel (unflamed).", "body_text": "1 1/2 oz Brandy (Courvoisier VS Cognac)\n1/2 oz Benedictine\n1/2 oz Cointreau\n3/4 oz Lemon Juice\nShake with ice, strain into a cocktail glass with an optional sugar rim, and garnish with a flamed orange peel (unflamed).\nTwo Mondays ago, I listened to Dale DeGroff's episode on on Tristan Stephenson's\nThe Curious Bartender\npodcast. There, Dale described when he was putting together a program for Joe Baum, he found a Between the Sheets recipe in the 1951\nBottoms Up\nbook from the Detroit Wonder Bar that called for Benedictine instead of rum (a rich equal three parter that recipe lacked lemon juice). Dale felt that the rum in the classic\nBetween the Sheets\nconfused things, so he mashed up both recipes for his menu to make it more of a\nSidecar\nriff. That night, I sourced the recipe from his 2002\nThe Craft of the Cocktail\nbook. The combination was very similar to the mid-century\nThey Shall Inherit the Earth\nfrom the\nEsquire's The Art of Mixing Drinks\nas well as the apple brandy\nHoneymoon Cocktail\n, but I still felt that it was still important to try Dale's take on it. Once shaken and strained, Dale's version blossomed wihth orange and Cognac aromas. Next, lemon and orange notes on the sip akin to a Sidecar led into brandy, herbal, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivJU5IoKSnTGrw_AyqU-Aao8eNdtyADIEq_fqr4oH0h9CiUdo4wTUMrE-8HDrB1Zp6bGiqAEepBsYRGEqVHEFyS6sGtrCzRM2ED-UP3SE2MeJrtsJqrZFCpDAYHk0ymyeA9_M5KBaWcElCfJRC7U9PbE6pQA1WDAGzGzWkUuxFY23R_oOyYLLhGew48Pp/s320/betweenthesheets_degroff_ig400%20copy.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivJU5IoKSnTGrw_AyqU-Aao8eNdtyADIEq_fqr4oH0h9CiUdo4wTUMrE-8HDrB1Zp6bGiqAEepBsYRGEqVHEFyS6sGtrCzRM2ED-UP3SE2MeJrtsJqrZFCpDAYHk0ymyeA9_M5KBaWcElCfJRC7U9PbE6pQA1WDAGzGzWkUuxFY23R_oOyYLLhGew48Pp/s800/betweenthesheets_degroff_ig400%20copy.jpg", "comment_count": 0 }, { "title": "what about bob", "url": "https://cocktailvirgin.blogspot.com/2025/09/what-about-bob.html", "published": "2025-09-16T08:00:00.058-04:00", "updated": "2025-09-16T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "El Nova", "source": "Vatos Who Tiki Instagram", "year": null }, "categories": [ "brandy", "gin", "lemon juice", "orange juice", "orgeat", "rum", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Planteray OFTD Overproof Rum", "1 oz Havana Club 3 Year White Rum (Tommy Bahama White Sand)", "1 oz Sacred Bond Brandy (Courvoisier VS Cognac)", "1 oz Gin (Treehouse Hildegard von Bigen)", "2 oz Orange Juice", "1 oz Lemon Juice", "1/2 oz Orgeat", "1/2 oz Cinnamon Syrup" ], "instructions": "Whip shake with crushed ice, strain into a Bob mug (Tiki mug), and garnish with a flower (mint sprigs).", "body_text": "1 oz Planteray OFTD Overproof Rum\n1 oz Havana Club 3 Year White Rum (Tommy Bahama White Sand)\n1 oz Sacred Bond Brandy (Courvoisier VS Cognac)\n1 oz Gin (Treehouse Hildegard von Bigen)\n2 oz Orange Juice\n1 oz Lemon Juice\n1/2 oz Orgeat\n1/2 oz Cinnamon Syrup\nWhip shake with crushed ice, strain into a Bob mug (Tiki mug), and garnish with a flower (mint sprigs).\nTwo Tuesdays ago, I decided to make a drink posted by El Nova via the Vatos Who Tiki\nInstagram\naccount that was a riff on the\nFog Cutter\ncalled What About Bob. Its orgeat-cinnamon modifiers reminded me of Ben Sandrof's\nCuban Anole\nMai Tai variation given the orgeat-cinnamon modifiers; however, this Fog Cutter riff did not have the stereotypical float such as the classic sherry one or the aquavit one in the case of the\nViking Fog Cutter\n. While I neither have seen the 1991 movie by that name nor have a Bob Tiki mug, I selected a mug that was closest which was a vintage Moai mug I found from the Honolulu restaurants in Westborough and Norwood, Massachusetts (both of which opened in the mid 1970s and closed in 2007 or before). Once prepared, the What About Bob gave forth a mint aroma from my choice of garnish. Next, a creamy orange and lemon sip opened up into funky rum, brandy roundness, cinnamon, pine, and almond flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jnYxNW3pRbrtyRcSZf_PPwmCR0vqNW55MDaLFiFRzYgGiWi7fFGFlQacor3E7V2QLOAJ-uqg1VRP6JElGYSQN3DeC3nqUVMa1RKlUzeIjHXS0YsatB00oiDCW9GF28Fef9lkRt29iYA4FbLiE-0wfeyAfWu-z9y6desJ1xP0yWQPuMEzGABdhjhEhn-h/s320/whataboutbob_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jnYxNW3pRbrtyRcSZf_PPwmCR0vqNW55MDaLFiFRzYgGiWi7fFGFlQacor3E7V2QLOAJ-uqg1VRP6JElGYSQN3DeC3nqUVMa1RKlUzeIjHXS0YsatB00oiDCW9GF28Fef9lkRt29iYA4FbLiE-0wfeyAfWu-z9y6desJ1xP0yWQPuMEzGABdhjhEhn-h/s800/whataboutbob_ig400.jpg", "comment_count": 0 }, { "title": "lips of an angel", "url": "https://cocktailvirgin.blogspot.com/2025/09/lips-of-angel.html", "published": "2025-09-17T08:00:00.028-04:00", "updated": "2025-09-17T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "backbar-journeyman" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Jesse Lane", "source": "Backbar", "year": null }, "categories": [ "#backbar-journeyman", "bitters (Angostura)", "honey", "rum", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/4 oz Angel's Envy Bourbon", "3/4 oz Bacardi 8 Year Rum", "3/4 oz Dolin Sweet Vermouth", "1/4 oz Giffard Passion Fruit Liqueur", "1/8 oz Honey Syrup (2:1)", "1 - 1 1/2 dash Angostura Bitters (3 decanter dashes)", "3 drop Saline" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.", "body_text": "1 1/4 oz Angel's Envy Bourbon\n3/4 oz Bacardi 8 Year Rum\n3/4 oz Dolin Sweet Vermouth\n1/4 oz Giffard Passion Fruit Liqueur\n1/8 oz Honey Syrup (2:1)\n1 - 1 1/2 dash Angostura Bitters (3 decanter dashes)\n3 drop Saline\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.\nI had traded bar shifts two Wednesdays ago and had the day free, so I stopped into Backbar for a drink. There, I asked bartender Liz Pittari for the Lips of an Angel off of the Mix Tape Volume 3 menu. This tribute created by bartender Jesse Lane to the 2005 Hinder song was subtitled \"You'll wanna kiss this Vieux Carré\" (well, there was a word heavily crossed out before the word kiss, but I will stick with kiss). Here, the Lips of an Angel was perfumed with an orange and tropical perfume. Next, grape and honey notes on the sip pouted for Bourbon, rum, and candied passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jOo0ZPP7t9SY46P-lHe8g8ngIHvGr23nSj9l8q_N1EQtV1JlQkomUfY6UeZy9Hx7Zi67ZmIbqLGncrvS8AcX9CyQ67TFg7r5EupzfBLHvzlWuAPPUZtc3xflYo0DxcKmP0xDPzy9xJKB4q289fSeKeZZ21916Iye1HqEuWNtCcTF5P5lyPEIofPL-WFX/s320/lipsofanangel_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jOo0ZPP7t9SY46P-lHe8g8ngIHvGr23nSj9l8q_N1EQtV1JlQkomUfY6UeZy9Hx7Zi67ZmIbqLGncrvS8AcX9CyQ67TFg7r5EupzfBLHvzlWuAPPUZtc3xflYo0DxcKmP0xDPzy9xJKB4q289fSeKeZZ21916Iye1HqEuWNtCcTF5P5lyPEIofPL-WFX/s800/lipsofanangel_ig400.jpg", "comment_count": 0 }, { "title": "great minds", "url": "https://cocktailvirgin.blogspot.com/2025/09/great-minds.html", "published": "2025-09-18T08:00:00.040-04:00", "updated": "2025-09-18T08:00:00.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2021 }, "categories": [ "amaro", "creme de banane", "orgeat", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1 oz Luxardo Bitter Bianco", "1/2 oz Orgeat", "1/4 oz Giffard Crème de Banane (Tempus Fugit)", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with ice cubes (large cube), and garnish with a spritz of Nux Alpina (drops of Russo Nocino).", "body_text": "2 oz Rittenhouse Rye\n1 oz Luxardo Bitter Bianco\n1/2 oz Orgeat\n1/4 oz Giffard Crème de Banane (Tempus Fugit)\n2 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with ice cubes (large cube), and garnish with a spritz of Nux Alpina (drops of Russo Nocino).\nTwo Thursdays prior, I looked over the recipes that I had saved from online recipe flashcards from The Violet Hour in Chicago, and I selected the Great Minds from their Fall 2021 menu. I was able to find a\nYelp\ndrink photo from November 2021 to confirm the date and serve. The rye, orgeat, and banana combination was one that I enjoyed in a citrus-driven one, the\nBright Side\n, but here it was with a substantial amount of Bitter Bianco and no juice. With the walnut liqueur garnish to complement the orgeat, the Great Minds began with a nutty bouquet. Next, a creamy sip developed into rye, bitter herbal, almond, banana, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZ7Y5k6T2zDMGvXMMb1ckiAh-HnUPXXEnqtlnJBgM5oRreXDLzRXVrMIu7MvlGKrOhS5ZSmYo5iQH2CjEXvEbszXq1t55BsEkPgAIAy3HRzBsGTINHv4g1p-z0gKBJ5qDmK_iLtITKD8gUHVNEd58b4KrpUu2XoKrToiciyy4ig16F4iX2Ykgp-qlyk4F/s320/greatminds_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZ7Y5k6T2zDMGvXMMb1ckiAh-HnUPXXEnqtlnJBgM5oRreXDLzRXVrMIu7MvlGKrOhS5ZSmYo5iQH2CjEXvEbszXq1t55BsEkPgAIAy3HRzBsGTINHv4g1p-z0gKBJ5qDmK_iLtITKD8gUHVNEd58b4KrpUu2XoKrToiciyy4ig16F4iX2Ykgp-qlyk4F/s800/greatminds_ig400.jpg", "comment_count": 0 }, { "title": "williamsburg", "url": "https://cocktailvirgin.blogspot.com/2025/09/williamsburg.html", "published": "2025-09-19T08:00:00.031-04:00", "updated": "2025-09-19T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Ray", "source": "KindredCocktails", "year": 2015 }, "categories": [ "amaro", "lillet", "maraschino", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Old Forester Bourbon (Evan Williams Bonded)", "3/4 oz Amaro Ramazzotti", "1/2 oz Cocchi Americano", "1/4 oz Luxardo Maraschino" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist. combined with the Ramazzotti-Cocchi Americano duo of the", "body_text": "1 1/2 oz Old Forester Bourbon (Evan Williams Bonded)\n3/4 oz Amaro Ramazzotti\n1/2 oz Cocchi Americano\n1/4 oz Luxardo Maraschino\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Fridays ago, I began perusing the\nKindredCocktails\ndatabase, and I came across the Williamsburg created in 2015 by user OldFashionedWhiskey who self-describes as Ray, a cocktail enthusiast from Philadelphia. Overall, it had the Ramazzotti-Maraschino combination of the\nBrooklyn Bridge\nand\nFront Street\ncombined with the Ramazzotti-Cocchi Americano duo of the\nThere is No Spoon\n, so I was curious to give it a try. In the glass, the Williamsburg donated a lemon, root beer, and nutty cherry aroma to the nose. Next, caramel and pear notes on the sip welcomed Bourbon, root beer, and nutty cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFN46FhmOWk2_pPSZ53B3YVgFJPeQ_MifzSr9Z6l281h4y5Li4dZZhFoj8B8rokWinswHrTQTP_sivOX03-ozmFvTum6_p17DI58m4CiJzH8DZhpBLDVB1-Bx4JciiQRHhe5XYBfPXOLpSBV2ipj5kCYiqTUS4Yenef3FG_QbZw2fPQIt2WSVzzz8uL8B/s320/williamsburg_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFN46FhmOWk2_pPSZ53B3YVgFJPeQ_MifzSr9Z6l281h4y5Li4dZZhFoj8B8rokWinswHrTQTP_sivOX03-ozmFvTum6_p17DI58m4CiJzH8DZhpBLDVB1-Bx4JciiQRHhe5XYBfPXOLpSBV2ipj5kCYiqTUS4Yenef3FG_QbZw2fPQIt2WSVzzz8uL8B/s800/williamsburg_ig400.jpg", "comment_count": 0 }, { "title": "essenza vintage", "url": "https://cocktailvirgin.blogspot.com/2025/09/essenza-vintage.html", "published": "2025-09-20T08:00:00.012-04:00", "updated": "2025-09-20T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Cataluna", "year": 2024 }, "categories": [ "amaro", "bitters (mole)", "cognac", "rum", "simple syrup" ], "ingredients": [ "1 oz Hennessy VS Cognac (Courvoisier VS)", "3/4 oz Santa Teresa 1796 Rum (Doorly's 12 Year)", "1/2 oz Bigallet China-China (Amaro Ciociaro)", "1/4 oz Amaro Sfumato", "1/8 oz Simple Syrup", "3 dash Cocoa Bitters (Angostura Cocoa)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a dried orange wheel (orange twist).", "body_text": "1 oz Hennessy VS Cognac (Courvoisier VS)\n3/4 oz Santa Teresa 1796 Rum (Doorly's 12 Year)\n1/2 oz Bigallet China-China (Amaro Ciociaro)\n1/4 oz Amaro Sfumato\n1/8 oz Simple Syrup\n3 dash Cocoa Bitters (Angostura Cocoa)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a dried orange wheel (orange twist).\nTwo Saturdays ago, I was delving into online flashcard sets when I found the Essenza Vintage at Cataluna in Jacksonville, Florida, from their January 2024 menu that still appears on the current cocktail list. With Ciociaro in place of the China-China, the pairing with Sfumato reminded me of\nDTCC-II\nand my\nKilted Flower\n. Once stirred and strained, the Essenza Vintage gave forth an orange, caramel, and herbal roast aroma. Next, caramel and orange notes on the sip transformed into Cognac, rum, caramel orange, and smoky bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkl3llesdcOuuGxTTvK_AY0W7WfsScumJQzvXeSFDhtIVfnqUnTbN9TwhjmAIWaqoTmOC4KqiA9lgc4BH422PxpBvB3pRXTmLqW0u1c3Duhta-4TYu01mVpfpgmS5ZP7uZaBjv1Z_6FJFoHUjeMQhBp-0Unjx0PeUzt6v4FcmYjSb-bIoH-bKsQwhCXhZ1/s320/essenzavintage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkl3llesdcOuuGxTTvK_AY0W7WfsScumJQzvXeSFDhtIVfnqUnTbN9TwhjmAIWaqoTmOC4KqiA9lgc4BH422PxpBvB3pRXTmLqW0u1c3Duhta-4TYu01mVpfpgmS5ZP7uZaBjv1Z_6FJFoHUjeMQhBp-0Unjx0PeUzt6v4FcmYjSb-bIoH-bKsQwhCXhZ1/s800/essenzavintage_ig400.jpg", "comment_count": 0 }, { "title": "toreador del diablo", "url": "https://cocktailvirgin.blogspot.com/2025/09/toreador-del-diablo.html", "published": "2025-09-21T08:00:00.043-04:00", "updated": "2025-09-21T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "José Manuel Alvarez Gonzalez", "source": "Milk & Honey", "year": null }, "categories": [ "apricot liqueur", "campari", "honey", "lemon juice", "simple syrup (ginger)", "tequila" ], "ingredients": [ "40 mL (1 1/3 oz) Tequila Ocho Blanco (Cimarron)", "10 mL (1/3 oz) Campari", "10 mL (1/3 oz) Apricot Liqueur (Rothman & Winter)", "20 mL (2/3 oz) Lemon Juice", "5 mL (1/6 oz) Honey Syrup 2:1", "10 mL (1/3 oz) Ginger Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "40 mL (1 1/3 oz) Tequila Ocho Blanco (Cimarron)\n10 mL (1/3 oz) Campari\n10 mL (1/3 oz) Apricot Liqueur (Rothman & Winter)\n20 mL (2/3 oz) Lemon Juice\n5 mL (1/6 oz) Honey Syrup 2:1\n10 mL (1/3 oz) Ginger Syrup\nShake with ice and strain into a coupe glass.\nTwo Sundays ago, I returned to the updated\nThe Tequila Ambassador\nbook by Tomas Estes published by Wonk Press and selected the Toreador del Diablo by José Manuel Alvarez Gonzalez at Milk & Honey in London. The drink had the Campari-apricot duo that worked great in Michael Madrusan's\nHollow Point\nand in my\nIntercept\nplus the tequila-honey-ginger of Deep Ellum's\nLittle Branch Cocktail\n. Once assembled, the Toreador del Diablo opened up with an agave, ginger, and apricot aroma. Next, lemon and honey on the sip shuttled in tequila, ginger, and bitter orange-apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14I6GibDpzthXYbhlSgNHhRXEIGYympt4AZhOkG7Wsorm6BYOlwBT9qp3MHJrJQD6E-AkLP0rDP3lPCX3yxg3V8srEkXyAqqyrmf_8u_98QihG4U51eRsx0z1pekeiCNbniv8nSsCu1GWkhn7LClJtx5TZJoabs3fuLyTp_FlgQD3aITPrDImrx8hyphenhyphenK-R/s320/toreadordeldiablo_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14I6GibDpzthXYbhlSgNHhRXEIGYympt4AZhOkG7Wsorm6BYOlwBT9qp3MHJrJQD6E-AkLP0rDP3lPCX3yxg3V8srEkXyAqqyrmf_8u_98QihG4U51eRsx0z1pekeiCNbniv8nSsCu1GWkhn7LClJtx5TZJoabs3fuLyTp_FlgQD3aITPrDImrx8hyphenhyphenK-R/s800/toreadordeldiablo_ig400.jpg", "comment_count": 0 }, { "title": "odd bedfellows", "url": "https://cocktailvirgin.blogspot.com/2025/09/odd-bedfellows.html", "published": "2025-09-22T08:00:00.043-04:00", "updated": "2025-09-22T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Sother Teague", "source": "I'm Just Here for the Drinks", "year": null }, "categories": [ "creme de cacao", "fernet-branca", "pineapple juice", "rum" ], "ingredients": [ "1 oz Fernet Branca", "3/4 oz El Dorado 8 Year Rum (Hamilton 86° Demerara River)", "1/2 oz Crème de Cacao (Bols)", "1/4 oz Smith & Cross Rum", "1 oz Coconut Cream (Coco Lopez)", "1 1/2 oz Pineapple Juice" ], "instructions": "Whip shake with crushed ice, pour into a glass (Tiki mug), and top with crushed ice. Garnish with a pineapple wedge and/or mint sprigs (mint sprigs); add grated bitter chocolate.", "body_text": "1 oz Fernet Branca\n3/4 oz El Dorado 8 Year Rum (Hamilton 86° Demerara River)\n1/2 oz Crème de Cacao (Bols)\n1/4 oz Smith & Cross Rum\n1 oz Coconut Cream (Coco Lopez)\n1 1/2 oz Pineapple Juice\nWhip shake with crushed ice, pour into a glass (Tiki mug), and top with crushed ice. Garnish with a pineapple wedge and/or mint sprigs (mint sprigs); add grated bitter chocolate.\nTwo Mondays ago, I found a coconut cream recipe in Sother Teague's\nI'm Just Here for the Drinks\nbook that I had skipped over previous called the Odd Bedfellows. Sother described it as a cross of a Piña Colada and a York Peppermint Patty. The combination reminded me of Hungry Mother's\nFernet Colada\n(A/K/A No. 34) with the Fernet-cacao duo from my\nFernet Alexander\nthat I crafted in 2009 as part of the Anvil's 100 Drink List for the vague recipe of \"spirit, crème de cacao, cream\" and later in Lineage's\nThin Mint Julep\n. Once mixed, the Odd Bedfellows awakened the senses with chocolate and mint aromas. Next, a creamy pineapple sip tossed and turned into coconut, chocolate, minty-menthol, and rum funk flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9XDexy2BhJ93B_RBqwe8nDxZeBVCUq8rKzds5fV-Pd58Jsm6tpGqj179PAEkGdvxbEcICnhkpwnGJQb5p3hUYDNl-9D6U-lPuUMIJbFAFNO96mAXRJ1DgHEh3CoXXGLzlNznN56yUI3aQVYGbrp5hNduvo9NbRW-zE35bHRVgr6z6UzRzC2o1ek5tnpN/s320/oddbedfellows_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9XDexy2BhJ93B_RBqwe8nDxZeBVCUq8rKzds5fV-Pd58Jsm6tpGqj179PAEkGdvxbEcICnhkpwnGJQb5p3hUYDNl-9D6U-lPuUMIJbFAFNO96mAXRJ1DgHEh3CoXXGLzlNznN56yUI3aQVYGbrp5hNduvo9NbRW-zE35bHRVgr6z6UzRzC2o1ek5tnpN/s800/oddbedfellows_ig400.jpg", "comment_count": 0 }, { "title": "el chapo", "url": "https://cocktailvirgin.blogspot.com/2025/09/el-chapo.html", "published": "2025-09-23T08:00:00.040-04:00", "updated": "2025-10-01T09:27:20.497-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "whip", "attribution": { "creator": "Chad Austin", "source": "Everyone Has a F*cking Cocktail Book", "year": null }, "categories": [ "ancho reyes", "grenadine", "honey", "lime juice", "mezcal", "pineapple juice" ], "ingredients": [ "2 oz Mezcal (Fosforo Ensemble)", "1 oz Lime Juice", "1 oz Pineapple Juice", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Grenadine", "1/2 oz Honey Syrup" ], "instructions": "Whip shake with crushed ice, pour into a pilsner glass (Tiki mug), and garnish with a piece of pineapple or a pineapple frond (chocolate mint sprigs).", "body_text": "2 oz Mezcal (Fosforo Ensemble)\n1 oz Lime Juice\n1 oz Pineapple Juice\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Grenadine\n1/2 oz Honey Syrup\nWhip shake with crushed ice, pour into a pilsner glass (Tiki mug), and garnish with a piece of pineapple or a pineapple frond (chocolate mint sprigs).\nTwo Tuesdays ago, I peered into Chad Austin's\nEveryone Has a F*cking Cocktail Book\nand spotted the El Chapo which was his first mezcal tropical drink. It was a different\nEl Chapo\nfrom the one I made from the\nA Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood\nbook, and this one contained the honey, grenadine, lime, and spice core that I enjoyed in the\nSouth Seas Sleepwalker\n. In the mug with my alternative garnish, El Chapo proffered a mint bouquet to the nose. Next, lime, honey, and pineapple notes on the sip led into smoky mezcal, berry, vegetal, and pepper spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb30XZRUHGHR1e9xbWNMYAD1aksb0bKOGk3Qj8yYXwQ5OnVvtLIgG6eG7fQXNpkc3HqsG6PQjyqhtXZop_7GfYGOhyphenhyphenU-_j0BOoqhZo9jVaA0r65zi0YlF7cYZ6SeXCpj-iymS2E0NJMwASNkNvjQTYh1pEMko2JdDrCzDnnvaC1SA6vPgyVGBeqeYBg3IN/s320/elchapo_chadaustin_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb30XZRUHGHR1e9xbWNMYAD1aksb0bKOGk3Qj8yYXwQ5OnVvtLIgG6eG7fQXNpkc3HqsG6PQjyqhtXZop_7GfYGOhyphenhyphenU-_j0BOoqhZo9jVaA0r65zi0YlF7cYZ6SeXCpj-iymS2E0NJMwASNkNvjQTYh1pEMko2JdDrCzDnnvaC1SA6vPgyVGBeqeYBg3IN/s800/elchapo_chadaustin_ig400.jpg", "comment_count": 2 }, { "title": "bordertown", "url": "https://cocktailvirgin.blogspot.com/2025/09/bordertown.html", "published": "2025-09-24T08:00:00.028-04:00", "updated": "2025-09-24T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Alley Twenty Six", "year": 2022 }, "categories": [ "ancho reyes", "bitters (other)", "campari", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "1/2 oz Campari", "1/2 oz Ancho Reyes Chile Liqueur", "1 oz Cocchi Sweet Vermouth (Giacomo Speroni)", "1 dash Smoked Bitters (Crude \"Pooter\" Smoke & Salt)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange coin twist.", "body_text": "1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n1/2 oz Campari\n1/2 oz Ancho Reyes Chile Liqueur\n1 oz Cocchi Sweet Vermouth (Giacomo Speroni)\n1 dash Smoked Bitters (Crude \"Pooter\" Smoke & Salt)\nStir with ice, strain into a coupe glass, and garnish with an orange coin twist.\nTwo Wednesdays ago, I was perusing my list of recipes that I had garnered from online flashcards, and I landed on the Bordertown at Alley Twenty Six in Durham, North Carolina, for their Negroni Week 2022 menu. The Bordertown had the mezcal, chile pepper liqueur, and Campari of Raines Law Room's\nComanche Club\n, so I was intrigued. Once prepared, it presented an orange, roasted pepper-vegetal, and smoky aroma. Next, a grape-driven sip from the vermouth crossed over into smoky agave, spicy pepper, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QtE4czg8ojnBXBfCNXt6zPYnLCpOBcuKxu3K1YqUIB1yDstOUKX2ugqRNFR9ykN8Mmi5CsL7JwpxpEFRn2Gap-nz81uuePzxJuspUcIQCwrFW97BU2VbYKUZhhyhsIodRjMcdNR_dom2IXdlD2zjw8LNRw7W2p8UBmMqFhyR5ObEYIyN__ekXyaCPcWw/s320/bordertown_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QtE4czg8ojnBXBfCNXt6zPYnLCpOBcuKxu3K1YqUIB1yDstOUKX2ugqRNFR9ykN8Mmi5CsL7JwpxpEFRn2Gap-nz81uuePzxJuspUcIQCwrFW97BU2VbYKUZhhyhsIodRjMcdNR_dom2IXdlD2zjw8LNRw7W2p8UBmMqFhyR5ObEYIyN__ekXyaCPcWw/s800/bordertown_ig400.jpg", "comment_count": 0 }, { "title": "chicagovardier", "url": "https://cocktailvirgin.blogspot.com/2025/09/chicagovardier.html", "published": "2025-09-25T08:00:00.047-04:00", "updated": "2025-09-25T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "RoscoeHour", "source": "KindredCocktails", "year": 2025 }, "categories": [ "amaro", "malört", "vermouth (sweet)" ], "ingredients": [ "1 oz Jeppson's Malört", "1 oz Luxardo Amaro Abano", "1 oz Sweet Vermouth (Giacomo Speroni)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 oz Jeppson's Malört\n1 oz Luxardo Amaro Abano\n1 oz Sweet Vermouth (Giacomo Speroni)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Thursdays prior, I spotted an interesting Malört recipe on the\nKindredCocktails\ndatabase called the Chicagovardier. It was created and posted by Chicago home enthusiast RoscoeHour in 2025, and he was inspired by a love of the Malört-amaro pairing and took it in a Boulevardier direction by adding sweet vermouth. Malört has paired well with amaro before like Fernet in the\nChicago Underground\n, Averna in the\nAll That Jazz\n, and Cardamaro in the\nContinual Risk\n, and I had good luck matching Malört's intensity with sweet vermouth in the\nAda Lovecraft\n. Once stirred and strained, the Chicagovardier gave forth a grapefruit, caramel, floral, and grape aroma. Next, chocolate, grape, and citrus notes on the sip ventured into dark herbal, grapefruit, pine, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIPT0JbsY3zXRztdxU6VQeG97yolkktcXhvHPwd1Oe3FHOvq4IufIYx6GEoVELyuCPYSSddqXtXd8RhiftkTmDv5zYDqCYcjGJ8yQWdOWBMD9KqZDl9s_NEpywEdPFA2sv0eLjgV9Co9H3jLPjFUHtyp6XAn9PnoS-DFD6zpwwq_tVlLnEYqAD4UNfa9y/s320/chicagovardier_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIPT0JbsY3zXRztdxU6VQeG97yolkktcXhvHPwd1Oe3FHOvq4IufIYx6GEoVELyuCPYSSddqXtXd8RhiftkTmDv5zYDqCYcjGJ8yQWdOWBMD9KqZDl9s_NEpywEdPFA2sv0eLjgV9Co9H3jLPjFUHtyp6XAn9PnoS-DFD6zpwwq_tVlLnEYqAD4UNfa9y/s800/chicagovardier_ig400.jpg", "comment_count": 0 }, { "title": "ends of the earth", "url": "https://cocktailvirgin.blogspot.com/2025/09/ends-of-earth.html", "published": "2025-09-26T08:00:00.030-04:00", "updated": "2025-09-26T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Applejack", "source": "KindredCocktails", "year": 2019 }, "categories": [ "amaro", "creme de banane", "tequila" ], "ingredients": [ "2 oz Añejo Tequila (Cimarron Reposado)", "1/2 oz Giffard Crème de Banane (Tempus Fugit)", "1/2 oz Amaro Nardini" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "2 oz Añejo Tequila (Cimarron Reposado)\n1/2 oz Giffard Crème de Banane (Tempus Fugit)\n1/2 oz Amaro Nardini\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Fridays ago, I returned to the\nKindredCocktails\ndatabase to make the Ends of the Earth by user Applejack from Chicago in 2019. Overall, the combination reminded me of the\nAway Colors\nwith añejo tequila and Amaro Nardini in place of the añejo rum and Fernet. Once mixed, it greeted the nose with an orange, caramel, and banana aroma. Next, the amaro and liqueur's caramel notes filled the sip, and the drink progressed into vegetal, caramel, cooked banana, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PuvdtdilBGOvSNpvx51J70v0-SSZPsp1QMsgXGftJrRcpC1NVIwOUvJyEM37uZ5gVA_qWQ6txl52PaWG8-PZ_IqXy846H9n62q09TNPmpnWCCq05uV7nNUMIB8_OFdUaIsWTUjsei60I1HP-rgl39glyK4nd7kqVfhJyv-0in8UBNzaScrtildSQ_pMU/s320/endsoftheearth_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PuvdtdilBGOvSNpvx51J70v0-SSZPsp1QMsgXGftJrRcpC1NVIwOUvJyEM37uZ5gVA_qWQ6txl52PaWG8-PZ_IqXy846H9n62q09TNPmpnWCCq05uV7nNUMIB8_OFdUaIsWTUjsei60I1HP-rgl39glyK4nd7kqVfhJyv-0in8UBNzaScrtildSQ_pMU/s800/endsoftheearth_ig400.jpg", "comment_count": 0 }, { "title": "mean old man", "url": "https://cocktailvirgin.blogspot.com/2025/09/mean-old-man.html", "published": "2025-09-27T08:00:00.030-04:00", "updated": "2025-09-27T08:00:00.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Alley Light", "year": 2025 }, "categories": [ "amaro", "campari", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Lagavulin 16 Year Scotch (Caol Ila 12 Year)", "1 oz Campari", "1/2 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)", "1/2 oz Zucca (Amaro Sfumato)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 oz Lagavulin 16 Year Scotch (Caol Ila 12 Year)\n1 oz Campari\n1/2 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)\n1/2 oz Zucca (Amaro Sfumato)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Saturdays ago, I looked to online recipe flashcards and came across the Mean Old Man at the Alley Light in Charlottesville, Virginia, from their Summer 2025 menu. The Islay Scotch, rabarbaro, and sweet vermouth trio made me think of the\nCaustic Negroni\nthat I created on the fly at my guest shift at Backbar in 2017 but here with Campari in the mix too. In the glass, the Mean Old Man yelled forth a peat smoke, smoky herbal, and orange aroma. Next, grape and roast notes on the sip grumbled into smoky Scotch, bitter herbal, more smoke, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLkxuICBOu7B62K9R_iSGP4aQ4DSScSpErw7VLBc5APrjDIsc8ZFKEH5mT_qgrFDdBVyQZ7c78Xrf1L025M66AIWusZogu8t8JLc0LkAFM09FjYc_MIaRMncKfGG8XnzzjY1Ytp_yexF9eQrftuAx00mNO_PH-U-7vDO6az6drytzpsW-0Ertw-y8yVr_/s320/meanoldman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLkxuICBOu7B62K9R_iSGP4aQ4DSScSpErw7VLBc5APrjDIsc8ZFKEH5mT_qgrFDdBVyQZ7c78Xrf1L025M66AIWusZogu8t8JLc0LkAFM09FjYc_MIaRMncKfGG8XnzzjY1Ytp_yexF9eQrftuAx00mNO_PH-U-7vDO6az6drytzpsW-0Ertw-y8yVr_/s800/meanoldman_ig400.jpg", "comment_count": 0 }, { "title": "sawyer", "url": "https://cocktailvirgin.blogspot.com/2025/09/sawyer.html", "published": "2025-09-28T08:00:00.072-04:00", "updated": "2025-09-28T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Don Lee", "source": "Momofuku Ssäm Bar", "year": 2011 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "bitters (Peychaud's)", "gin", "lime juice", "simple syrup" ], "ingredients": [ "2 oz Beefeater Gin (Treehouse Percy's)", "1/2 oz Lime Juice", "1/2 oz Simple Syrup 1:1", "14 dash Angostura Bitters", "7 dash Peychaud's Bitters", "7 dash Fee's:Regan's 50:50 Mix Orange Btters (4 dash Regan's, 3 dash Angostura Orange)" ], "instructions": "Shake with ice and strain into a single old fashioned glass.", "body_text": "2 oz Beefeater Gin (Treehouse Percy's)\n1/2 oz Lime Juice\n1/2 oz Simple Syrup 1:1\n14 dash Angostura Bitters\n7 dash Peychaud's Bitters\n7 dash Fee's:Regan's 50:50 Mix Orange Btters (4 dash Regan's, 3 dash Angostura Orange)\nShake with ice and strain into a single old fashioned glass.\nTwo Sundays ago, I still had in my mind one of the drinks in\nPunch\n's article on Gimlet variations called the Sawyer. The drink originally published in Brad Parsons'\nBitters\nbook in 2011 was crafted by Don Lee at Momofuku Ssäm Bar in Manhattan as a digestif nightcap. Overall, it reminded me of a gin and lime for rum and lemon with Fernet\nDon's Little Bitter\nthat he created previously during his time at PDT, so I was game. The book and article describe how this bitters-laden Gimlet was inspired by wd-50 chef Wylie Dufresne who loves gin and how it was named after Wylie's daughter. Don elaborated on my\nInstagram\npost how, \"Chef Wylie was a regular at PDT in the early days, and every week he would come in asking for a gin cocktail. A few years later after his baby was born, he lived a block away from Momofuku Ssäm Bar, and every night he would walk around the block with his daughter strapped to him to get her to sleep. He would walk by, and on slow nights, we would turn down the music so he could come in without waking the baby. This was a drink I made shortly after visiting Boston where I made the DLB (hence similar specs). Both were inspired by the\nBeta Cocktail\nbook by Maks Pasuniak and Kirk Estopinal where they use Angostura and Peychaud's bitters by the ounce.\"\nWhile making the drink, I regret not dashing the bitters into the measuring cup to figure out the total volume used (but I did not regret the clean up of splatter that would have been necessary afterwards). In the glass, the Sawyer opened up with pine, allspice, and clove aromas from the gin and Angostura Bitters. Next, a rich, burnt sugar-noted sip flowed into clove, pine, and anise flavors on the swallow with lime and allspice elements on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMCnv4h0K-RqjMA3t4uuHCC7Ao7tGtEhVoA_ek1xAPltFY_6q07l2rAGuZXIItiwa_MBfGiQlkHSE5QV23pbU7KfEicaKH4XOG4te_3OK2VTb_E9NHKfT5lk_MmOlMrsff8Su2dtObcRdUSEgtNJAHwcjPOesrivNfab26WrXaBZVWpm31zW3r19v60-8/s320/sawyer_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMCnv4h0K-RqjMA3t4uuHCC7Ao7tGtEhVoA_ek1xAPltFY_6q07l2rAGuZXIItiwa_MBfGiQlkHSE5QV23pbU7KfEicaKH4XOG4te_3OK2VTb_E9NHKfT5lk_MmOlMrsff8Su2dtObcRdUSEgtNJAHwcjPOesrivNfab26WrXaBZVWpm31zW3r19v60-8/s800/sawyer_ig400.jpg", "comment_count": 1 }, { "title": "cocoyage", "url": "https://cocktailvirgin.blogspot.com/2025/09/cocoyage.html", "published": "2025-09-29T08:00:00.036-04:00", "updated": "2025-09-29T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "egg", "genever", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Bols Barrel-Aged Genever", "1/2 oz Coco Lopez Coconut Cream", "1/2 oz Cinnamon Syrup", "1 Whole Egg" ], "instructions": "Shake one round without ice and one round with ice, strain into a Sour glass, and garnish with freshly grated nutmeg.", "body_text": "2 oz Bols Barrel-Aged Genever\n1/2 oz Coco Lopez Coconut Cream\n1/2 oz Cinnamon Syrup\n1 Whole Egg\nShake one round without ice and one round with ice, strain into a Sour glass, and garnish with freshly grated nutmeg.\nTwo Monday ago, I opened up my copy of the pre-Pandemic Eastern Standard bar bible and latched on to the Cocoyage. It was the bar's version of a drink vaguely described by Lafcadio Hearn in 1880 and communicated as a Genever, coconut water, and egg drink in Beachbum Berry's\nPotions of the Carribbean\nbook. As for a time frame, a\nYelp\nreview in 2018 makes mention of the Cocoyage, and its coconut cream coupled with a whole egg reminded me of the bar's\nRoot of All Evil\n. This Flip gave forth a woody spice and cinnamon bouquet to the nose. Next, a creamy and rich sip flowed into malty, coconut, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiVhvM3nxr3DmHVSStv5AbFaTPCYsRsDBjti7UI2QuAJi0LwKSi23vf84jwUFULQtVWuYXcc_-Akb_1EiMEvXkvC04Orf9Q7tBozeKy5aKrwK1hneCTJ3ZSjccpOeZ2fLALa20p5i5M_a4oScKdJZoHWQgEQxumTq6fNdu_WQ7QreTumk07NmIAPY6vYr/s320/cocoyage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiVhvM3nxr3DmHVSStv5AbFaTPCYsRsDBjti7UI2QuAJi0LwKSi23vf84jwUFULQtVWuYXcc_-Akb_1EiMEvXkvC04Orf9Q7tBozeKy5aKrwK1hneCTJ3ZSjccpOeZ2fLALa20p5i5M_a4oScKdJZoHWQgEQxumTq6fNdu_WQ7QreTumk07NmIAPY6vYr/s800/cocoyage_ig400.jpg", "comment_count": 0 }, { "title": "mischief", "url": "https://cocktailvirgin.blogspot.com/2025/09/mischief.html", "published": "2025-09-30T08:00:00.044-04:00", "updated": "2025-09-30T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Satan's Whiskers", "year": 2023 }, "categories": [ "apricot liqueur", "lemon juice", "lillet", "mezcal" ], "ingredients": [ "3/4 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "3/4 oz Apricot Liqueur (Rothman & Winter)", "3/4 oz Lillet Blanc (Cocchi Americano)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "3/4 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n3/4 oz Apricot Liqueur (Rothman & Winter)\n3/4 oz Lillet Blanc (Cocchi Americano)\n3/4 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Tuesdays ago, I ventured back to the\nInstagram\nof Satan's Whiskers in London and spotted the Mischief that they posted in 2023. Overall, it read like a mezcal version of the classic rum-based\nCulross\n, and it was very similar to the\nAlmost Famous\nat the Franklin Café in 2015 which had the addition of orange bitters. Once prepared, the Mischief conjured a smoke and apricot aroma. Next, lemon, apricot, and pear notes on the sip were chased by smoky, vegetal, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtq3C8NVn_IjdH2xv-YvYcepcFaZucYcBAFmO6GT6-4wscK4nBITxEhDsdNFfmC2Fmr_upsbKNreXGgPLoApdGY5NXLxVng4OCWRetM8166UvSNmmGvHXC34mar5uqEpp75cagcYZS9L7P-JMAbBsltSgbTx7Lta2yEt0J7Erg3Qcm-uAswz-8aT7-CNe8/s320/mischief_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtq3C8NVn_IjdH2xv-YvYcepcFaZucYcBAFmO6GT6-4wscK4nBITxEhDsdNFfmC2Fmr_upsbKNreXGgPLoApdGY5NXLxVng4OCWRetM8166UvSNmmGvHXC34mar5uqEpp75cagcYZS9L7P-JMAbBsltSgbTx7Lta2yEt0J7Erg3Qcm-uAswz-8aT7-CNe8/s800/mischief_ig400.jpg", "comment_count": 0 }, { "title": "rusty compass", "url": "https://cocktailvirgin.blogspot.com/2025/10/rusty-compass.html", "published": "2025-10-01T08:00:00.056-04:00", "updated": "2025-10-01T08:00:00.127-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Meaghan Dorman", "source": "Liquor.com", "year": null }, "categories": [ "cherry brandy", "drambuie", "scotch" ], "ingredients": [ "1 1/2 oz Compass Box Peat Monster Scotch (1 oz Cutty Sark Prohibition + 1/2 oz Laphroaig 10 Year)", "3/4 oz Drambuie", "1/2 oz Cherry Heering" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/2 oz Compass Box Peat Monster Scotch (1 oz Cutty Sark Prohibition + 1/2 oz Laphroaig 10 Year)\n3/4 oz Drambuie\n1/2 oz Cherry Heering\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Wednesdays ago, I had spotted an online reference to the Rusty Compass and tracked it down to a\nLiquor-dot-com\narticle. The recipe was created by Meaghan Dorman as a Rusty Nail meets a\nBlood a\nn\nd Sand\n. To my\nInstagram\npost, Meaghan replied, \"Oooo vintage! This was for the Peat Monster launch.\" Various Scotch articles point to the Scotch being introduced in 2003 which was the year that Meaghan moved from being a bartender in New Haven, Connecticut, to working in Manhattan (although the launch party could have been a year or so later). In the glass, the Rusty Compass pointed towards orange and peat smoke aromas. Next, honey and dark fruit notes on the sip turned towards smoky Scotch, honey, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVG6NPQOHXIFxf-R38k03n8ydgjxsZWtHf_rE90oTo5PXQssSQNZHw-5AwdumSe7WiGCfXf_CWl9ASMm-OT-IwABP1zhuyzPSzudG-cAwyLHZ-vQjLGwoVziayPFn4HVrbbkfz-26zVBEm-H9gfacD0Sl0sc8JFYY_h2r8rbaGeyfcHDmQrDCQfHRj9K7/s320/rustycompass_ig401.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVG6NPQOHXIFxf-R38k03n8ydgjxsZWtHf_rE90oTo5PXQssSQNZHw-5AwdumSe7WiGCfXf_CWl9ASMm-OT-IwABP1zhuyzPSzudG-cAwyLHZ-vQjLGwoVziayPFn4HVrbbkfz-26zVBEm-H9gfacD0Sl0sc8JFYY_h2r8rbaGeyfcHDmQrDCQfHRj9K7/s800/rustycompass_ig401.jpg", "comment_count": 0 }, { "title": "five & dime", "url": "https://cocktailvirgin.blogspot.com/2025/10/five-dime.html", "published": "2025-10-02T08:00:00.029-04:00", "updated": "2025-10-02T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Zac Pease", "source": "My Friend Duke", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "bitters (orange)", "gin", "lemon juice", "orgeat" ], "ingredients": [ "1 1/2 oz Gin (Treehouse Hildegard von Bingen)", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Orgeat", "3/4 oz Lemon Juice", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Shake with ice, strain into an old fashioned glass with crushed ice (large ice cube), and garnish with a cherry and orange slice (cherry only).", "body_text": "1 1/2 oz Gin (Treehouse Hildegard von Bingen)\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Orgeat\n3/4 oz Lemon Juice\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nShake with ice, strain into an old fashioned glass with crushed ice (large ice cube), and garnish with a cherry and orange slice (cherry only).\nTwo Thursdays prior, I spotted the recipe for the Five & Dime in online recipe flashcards for the speakeasy Idlewild and tracked it down on\nKindredCocktails\n. The drink was created by Zac Pease at My Friend Duke in New York City, and I first learned of Zac Pease's handiwork with the\nAunt Eleanor\na few years ago when I found that one on the\nBartender's Choice\napp. The Five & Dime had the apricot, orgeat, lemon juice combination found in classics like the 1930s\nYellow Mist\nand modern drinks like the\nApricole Swizzle\nand\nCafé Racer\n. Overall, it read like an orchard fruit-enhanced\nArmy & Navy\n, so I was intrigued. Once mixed, the Five & Dime anted up apricot, almond, and cherry aromas. Next, a creamy orchard fruit and lemon sip flipped into pine, apricot, almond, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54AUEUIaKZ4qbvUK4BIEKg4hEVOfofTLSZiTsWBFSgzqHiruwpKPvwa4rBep9inT7c_C0UQ97fRoVPx3tvEpv07gQC8cDiIjxkcENNHIKSVkNzDU9XO7znM29e6N65m7srhRA8JMkbdCw8tUkzmWbRD5dljGnz7WOdHxhxVrYHWInxwYXIsRkm9m5jDcr/s320/fiveanddime_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54AUEUIaKZ4qbvUK4BIEKg4hEVOfofTLSZiTsWBFSgzqHiruwpKPvwa4rBep9inT7c_C0UQ97fRoVPx3tvEpv07gQC8cDiIjxkcENNHIKSVkNzDU9XO7znM29e6N65m7srhRA8JMkbdCw8tUkzmWbRD5dljGnz7WOdHxhxVrYHWInxwYXIsRkm9m5jDcr/s800/fiveanddime_ig400.jpg", "comment_count": 0 }, { "title": "talisman", "url": "https://cocktailvirgin.blogspot.com/2025/10/talisman.html", "published": "2025-10-03T08:00:00.043-04:00", "updated": "2025-10-03T08:00:00.125-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2013 }, "categories": [ "amaro", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Scotch (1 1/4 oz Famous Grouse Smoky Black + 1/4 oz Laphroaig 10 Year)", "3/4 oz Oloroso Sherry (Lustau)", "3/4 oz Bigallet China-China (Amaro Ciociaro)" ], "instructions": "Stir with ice and strain into an up glass (cocktail coupe).", "body_text": "1 1/2 oz Scotch (1 1/4 oz Famous Grouse Smoky Black + 1/4 oz Laphroaig 10 Year)\n3/4 oz Oloroso Sherry (Lustau)\n3/4 oz Bigallet China-China (Amaro Ciociaro)\nStir with ice and strain into an up glass (cocktail coupe).\nFor a nightcap after my bar shift two Friday ago, I went onto the\nKindredCocktails\ndatabase and uncovered the Talisman by New York City bartender Rafa Garcia Febles in 2013. The Talisman immediately reminded me structure-wise of the\nDashboard Hula Girl\nat Trina's Starlight Lounge with pineapple rum and Averna, but the flavor profile was similar to my\nJolly Jane\nwith the addition of Punt e Mes as well as the\nCopenhagen\nwith the addition of a barspoon of Cherry Heering. Once stirred and strained, the Talisman proffered a caramel, grape, and smoke bouquet to the nose. Next, caramel and a fruity grape sip welcomed in smoky Scotch, orange, pear, and nutty grape flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBf9oKDh_a09sno2yBbo7-7Y6VQun8XmluesMOEwkwGM2Jsdu9YIPKTyXR2jZa18MaWId0RT2L1o5E7JZU51qn42Jr6Pw21rX4AxunZ7sUIpaYAH-DrsjFTDvR5VykrswD4IxbSvb-RV599c5Mgw1cSYLufSDzj47V59mBEEe4uQpgokZiyS7WcG0pLIH/s320/talisman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBf9oKDh_a09sno2yBbo7-7Y6VQun8XmluesMOEwkwGM2Jsdu9YIPKTyXR2jZa18MaWId0RT2L1o5E7JZU51qn42Jr6Pw21rX4AxunZ7sUIpaYAH-DrsjFTDvR5VykrswD4IxbSvb-RV599c5Mgw1cSYLufSDzj47V59mBEEe4uQpgokZiyS7WcG0pLIH/s800/talisman_ig400.jpg", "comment_count": 0 }, { "title": "kill devyl reef (boston rum week)", "url": "https://cocktailvirgin.blogspot.com/2025/10/kill-devyl-reef-boston-rum-week.html", "published": "2025-10-04T08:00:00.128-04:00", "updated": "2025-10-04T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "snifter", "technique": "shake", "attribution": { "creator": "Shannon Mustipher", "source": "Tiki: Modern Tropical Cocktails", "year": null }, "categories": [ "#other", "bitters (Angostura)", "bitters (other)", "honey", "lime juice", "passion fruit syrup", "pimento dram", "rum", "tea" ], "ingredients": [ "1 1/2 oz Privateer Bottled In Bond Rum", "1/2 oz Privateer Navy Yard Rum", "1 oz Allspice Dram (*)", "1 oz Passion Fruit Puree", "1/2 oz Green Tea-Honey Syrup (*)", "1 1/2 oz Lime Juice", "2 dash Angostura Bitters (amount is an estimate)", "2 dash Bittermens Tiki Bitters (amount is an estimate)" ], "instructions": "Shake with ice, strain over ice, and garnish with a mint sprig and spent lime shell. Shake with ice, strain into a mug or snifter, fill with crushed ice, and garnish with mint and freshly grated nutmeg.", "body_text": "1 1/2 oz Privateer Bottled In Bond Rum\n1/2 oz Privateer Navy Yard Rum\n1 oz Allspice Dram (*)\n1 oz Passion Fruit Puree\n1/2 oz Green Tea-Honey Syrup (*)\n1 1/2 oz Lime Juice\n2 dash Angostura Bitters (amount is an estimate)\n2 dash Bittermens Tiki Bitters (amount is an estimate)\nShake with ice, strain over ice, and garnish with a mint sprig and spent lime shell.\n(*) The result was not very allspice driven and rather green tea forward, so perhaps dropping the allspice dram completely and upping the green tea-honey syrup to 1 1/2 oz (or 1/4 or 1/2 oz allspice dram and 1 1/4 or 1 oz green tea-honey syrup) would work. My guess is that the green tea-honey syrup is a dilution of honey with green tea similar to how I made honey-hibiscus syrup for the\nLupe Velez\n.\nTwo Saturdays ago, I was a panelist for the Boston Rum Week session at the South Boston Lithuanian Club entitled \"The Anatomy of Rum Cocktails: Choices, Trends, and Cultures in a Glass\" along with Shannon Mustipher and Katie Stryjewski and moderated by Garnett Philip. The three of us presented drinks where I served up my\nShipwrecked\n. Shannon proffered a variation of her Kill Devyl Reef, and I copied a scaled down version from the prep sheets we were provided; however, it was different from how the recipe of the same name appears in her\nTiki: Modern Tropical Cocktails\nbook that I provide later in this post. She described during the session how the recipe was influenced by the Planter's Punch of rum, sugar, lime, and something aromatic. As noted above, the resulting balance tasted more green tea-forward and less allspice noted than expected given the recipe, so perhaps the final form mixed by Shannon a half hour before the presentation varied from the recipe sent in.\nThe Kill Devyl Reef that was served at the session offered up a mint and passion fruit bouquet to the nose. Next, green tea, passion fruit, honey, and lime notes on the sip sailed into rum, green tea, and allspice flavors on the swallow. Given the allspice level, it could be solely from a strong hand of Angostura Bitters or a weak hand with the allspice dram. While the green tea element was magical here, it is lacking entirely in the original which is more allspice driven. Moreover, the rums in the book were different than served in this variation (Shannon now works for Privateer Rum).\nKill Devyl Reef (Book Version)\n• 2 oz Hamilton 86° Demerara Rum\n• 1/2 oz Damoiseau 100° Rhum Agricole Blanc\n• 1/2 oz Hampden Rum Fire Overproof Jamaican Rum\n• 1/2 oz St. Elizabeth Allspice Dram\n• 1/2 oz Honey Syrup\n• 1 oz Passion Fruit Juice\n• 3/4 oz Lime Juice\nShake with ice, strain into a mug or snifter, fill with crushed ice, and garnish with mint and freshly grated nutmeg.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr772lJk50CYmONU6ljD0TioDj46b6MmiBQsHo2cTechynq15FKWERllUOwTkjJ3cqDaXYV7pplOBiC91utvlj08MgtYOedjcpVz2vUkb7xQKuz_gcBL-PYfcOBlrKsmxZydkGSdOhnjqDy3ekLVzlqfUHaFy5I3wGC8XODpN4x7u47ZUfm_6YtPmJ5y0/s320/kelldevylreef_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr772lJk50CYmONU6ljD0TioDj46b6MmiBQsHo2cTechynq15FKWERllUOwTkjJ3cqDaXYV7pplOBiC91utvlj08MgtYOedjcpVz2vUkb7xQKuz_gcBL-PYfcOBlrKsmxZydkGSdOhnjqDy3ekLVzlqfUHaFy5I3wGC8XODpN4x7u47ZUfm_6YtPmJ5y0/s800/kelldevylreef_ig400.jpg", "comment_count": 0 }, { "title": "stardust", "url": "https://cocktailvirgin.blogspot.com/2025/10/stardust.html", "published": "2025-10-05T08:00:00.034-04:00", "updated": "2025-10-05T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Liholiho Yacht Club", "year": 2016 }, "categories": [ "brandy", "lemon juice", "pineapple juice", "simple syrup (ginger)" ], "ingredients": [ "2 oz Dartigalongue Armagnac (Marie Duffau Napoleon)", "1/2 oz Pineapple Juice", "1/2 oz Ginger Syrup", "1/2 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "2 oz Dartigalongue Armagnac (Marie Duffau Napoleon)\n1/2 oz Pineapple Juice\n1/2 oz Ginger Syrup\n1/2 oz Lemon Juice\nShake with ice and strain into a cocktail coupe.\nTwo Sundays ago, I was looking through my list of recipes garnered from online recipe flashcards, and I spotted the Stardust in a set from the Liholiho Yacht Club in San Francisco. A blog post in 2016 places this drink at Louie's Gen-Gen Room below the Liholiho Yacht Club, and the Liholiho Yacht Club had it on their own menu in 2017 and 2019 via\nYelp\nmenu photos. Overall, the structure reminded me of the\nGilda\n(despite only the pineapple juice being the same). Once shaken and strained, the Stardust glimmered to the senses with a pineapple, ginger, and brandy aroma. Next, pineapple and lemon notes on the sip twinkled upon brandy, tropical, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnPHr7kIJvjeTrGaOsDCvSRY6du0uEVTjWXswRZSOI58XMxLoVkiNcAI96xQoJYa2m0OtpfY-neMv-rMRyoPvgG6P3BuUvrVOx0T247ERaxL-5TCdpO8wN8PV3EAPujhGfr5y_9j3mwc7MbfY7jjyn-gGDF-CnthZvtAnDuDh1e0K9Xy1chZ2LRdFvna3/s320/stardust_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnPHr7kIJvjeTrGaOsDCvSRY6du0uEVTjWXswRZSOI58XMxLoVkiNcAI96xQoJYa2m0OtpfY-neMv-rMRyoPvgG6P3BuUvrVOx0T247ERaxL-5TCdpO8wN8PV3EAPujhGfr5y_9j3mwc7MbfY7jjyn-gGDF-CnthZvtAnDuDh1e0K9Xy1chZ2LRdFvna3/s800/stardust_ig400.jpg", "comment_count": 0 }, { "title": "golden eagle", "url": "https://cocktailvirgin.blogspot.com/2025/10/golden-eagle.html", "published": "2025-10-06T08:00:00.045-04:00", "updated": "2025-12-09T11:53:50.645-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Tavolota", "year": 2025 }, "categories": [ "campari", "lime juice", "passion fruit syrup", "simple syrup (ginger)", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Cimarron Blanco) (*)", "1/2 oz Campari", "1/2 oz Passion Fruit Syrup", "1/2 oz Ginger Syrup", "3/4 oz Lime Juice" ], "instructions": null, "body_text": "1 1/2 oz Tequila (Cimarron Blanco) (*)\n1/2 oz Campari\n1/2 oz Passion Fruit Syrup\n1/2 oz Ginger Syrup\n3/4 oz Lime Juice\nNo instructions were provided. The ones I did were shake with ice, strain into a coupe, and garnish with a piece of candied ginger on a pick.\n(*) The menu listed a mezcal option for $2 more.\nTwo Mondays ago, I uncovered a set of online flashcards for one of the Tavolota locations, and I latched on to the Golden Eagle from their Summer 2025 menu. I was able to spot this drink on the list at three of Tavolota's locations: Boise, Idaho, Redmond, Washington, and Freemont-Seattle, Washington. It was different from the Braulio-honey\nGolden Eagle\nthat I created (which was at least golden in color instead of red), and it reminded me of a tropical version of Sam Ross'\nMosquito\nwith mezcal, Campari, ginger, and lemon. Campari of course goes well with passion fruit that I first learned about in the\nNovara\n, so I was definitely curious to try this one. In the glass, the Golden Eagle set aloft with ginger, bitter orange, and agave aromas. Next, a lime and passion fruit sip soared into tequila, bitter orange, tropical, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdPScNxu46lPz7A4XgtApCbsAAkVyObtkHCFo0s3dXwlqnx6OB-J-SXrC9_hy3IhT00fKEfb7K1XtTdu186ynjoYGSMed9SGFkiRzGiH21157uec0SPrfhQN__9BBYQpE8GJq13FF2ogk7LwqNIiL14qjFr1fvpLlwEgP5v6ZNdKwjHgS-qRJGEoItxVB/s320/goldeneagle_tav_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdPScNxu46lPz7A4XgtApCbsAAkVyObtkHCFo0s3dXwlqnx6OB-J-SXrC9_hy3IhT00fKEfb7K1XtTdu186ynjoYGSMed9SGFkiRzGiH21157uec0SPrfhQN__9BBYQpE8GJq13FF2ogk7LwqNIiL14qjFr1fvpLlwEgP5v6ZNdKwjHgS-qRJGEoItxVB/s800/goldeneagle_tav_ig400.jpg", "comment_count": 3 }, { "title": "cinnamon girl", "url": "https://cocktailvirgin.blogspot.com/2025/10/cinnamon-girl.html", "published": "2025-10-07T08:00:00.048-04:00", "updated": "2025-10-07T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Rebeca Hitcher", "source": "Dutch Kills", "year": 2024 }, "categories": [ "applejack", "bitters (Angostura)", "cachaça", "lemon juice", "orange juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Avua Prata Cachaça (Novo Fogo Bar Strength)", "1/2 oz Laird's Apple Brandy (Laird's Bonded)", "1/2 oz Cinnamon Syrup", "3/4 oz Orange Juice", "1/2 oz Lemon Juice" ], "instructions": "Whip shake, pour into a double old fashioned glass, fill with crushed ice, and garnish with an Angostura Bitters float (3-4 dashes). I drank this with a straw to bypass the bitters layer.", "body_text": "1 oz Avua Prata Cachaça (Novo Fogo Bar Strength)\n1/2 oz Laird's Apple Brandy (Laird's Bonded)\n1/2 oz Cinnamon Syrup\n3/4 oz Orange Juice\n1/2 oz Lemon Juice\nWhip shake, pour into a double old fashioned glass, fill with crushed ice, and garnish with an Angostura Bitters float (3-4 dashes). I drank this with a straw to bypass the bitters layer.\nTwo Tuesdays, after I returned home from placing third in the Boston Malört competition making the\nSwedish Paralysis\n(see the updated post with a photo of me behind the bar that night), I had extra prepped orange juice, lemon juice, and cinnamon syrup left over. I looked for a good use of these ingredients before the juices went bad, and in my notes, I found the Cinnamon Girl by Rebeca Hitcher for the Dutch Kills' Fall 2024 menu via online recipe flashcards. Once prepared, the Cinnamon Girl welcomed the nose with allspice, cinnamon, and clove aromas from the bitters garnish and the syrup. Next, through the straw, the sip shared orange and lemon notes, and the swallow unfurled funky cachaça, apple, and cinnamon flavors. Indeed, I was impressed at how well this cachaça worked with apple brandy, and I had noted similar observations in the\nIronbound\nand\nFantastic Fizz\n(and I used it in my\nVagalume Bowl\n).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZ3OkbdhMRqVWaHS5alqEKHmeyVyNOHfBnaZRb4lVHoIcWWqNvA6cr53zhyWUq6iRWxOakBTOPGVSaBYCuV437ZsmPh1OAS7jlisg0OeoMppW0t6WVbp-TZ8Ahyphenhyphen6mM405D_qZZzI7x_XAqzjsRtW23HjJYVndriwBT2JDyrHPwdCdeR1Y7nmRUyxvpq6w/s320/cinnamongirl_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZ3OkbdhMRqVWaHS5alqEKHmeyVyNOHfBnaZRb4lVHoIcWWqNvA6cr53zhyWUq6iRWxOakBTOPGVSaBYCuV437ZsmPh1OAS7jlisg0OeoMppW0t6WVbp-TZ8Ahyphenhyphen6mM405D_qZZzI7x_XAqzjsRtW23HjJYVndriwBT2JDyrHPwdCdeR1Y7nmRUyxvpq6w/s800/cinnamongirl_ig400.jpg", "comment_count": 0 }, { "title": "on the reef", "url": "https://cocktailvirgin.blogspot.com/2025/10/on-reef.html", "published": "2025-10-08T08:00:00.044-04:00", "updated": "2025-10-08T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Tikiland Trading", "year": null }, "categories": [ "absinthe", "gin", "honey", "lime juice", "orange juice", "orgeat", "passion fruit syrup", "pineapple juice", "rum (white)" ], "ingredients": [ "1 1/2 oz Gin (Treehouse Percy's)", "1/2 oz Rhum Agricole (Rhum JM 100° Blanc)", "3/4 oz Lime Juice", "3/4 oz Pineapple Juice", "3/4 oz Orange Juice", "3/4 oz Passion Fruit Syrup", "1/2 oz Orgeat (Roasted Pepita Orgeat)", "1/4 oz Honey Syrup", "1/8 tsp Absinthe (20 drop St. George)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with an orange twist, pineapple frond, and orchid (orange twist and mint sprigs).", "body_text": "1 1/2 oz Gin (Treehouse Percy's)\n1/2 oz Rhum Agricole (Rhum JM 100° Blanc)\n3/4 oz Lime Juice\n3/4 oz Pineapple Juice\n3/4 oz Orange Juice\n3/4 oz Passion Fruit Syrup\n1/2 oz Orgeat (Roasted Pepita Orgeat)\n1/4 oz Honey Syrup\n1/8 tsp Absinthe (20 drop St. George)\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with an orange twist, pineapple frond, and orchid (orange twist and mint sprigs).\nIn continuing to make use of the excess juices and syrups from my competition, I decided to search on the\nKindredCocktails\ndatabase two Wednesdays ago. There, I found the On the Reef which was a recipe included with the Petrified Puffer Tiki mug from Tikiland Trading. Its orgeat, honey, and passion fruit trio appeared in the\nHurricane Caesar\nwhich also featured rhum agricole, so I was curious. Plus, gin-rhum agricole was one that I enjoyed in the\nPreston-Baker\nand the\nPegu Pilot\n, and I wanted to see how else the duo could interact. In the Tiki mug, the On the Reef washed up to the senses with mint, orange, nutty, and rhum funk aromas. Next, creamy orange, lime, and pineapple notes on the sip splashed onto pine, passion fruit, funky rhum, roasted nutty, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5B7Wy08APNfQ56LxX8w9dXaTCOlERGXMYr6iyLhL1BCbADKJMYCyn8adX1xR4erIwS9i6FhoQr9qdpJ5WlR5Td1uPMKoBib_3u51g90ml6jW4lCGAsZwgGsU9wiNDWuoGMt_Fe25-aqV-Qs_frT22lE0jUv7FCRgX4sdFY3SSccSzgTusv3fKKqT8cLcK/s320/onthereef_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5B7Wy08APNfQ56LxX8w9dXaTCOlERGXMYr6iyLhL1BCbADKJMYCyn8adX1xR4erIwS9i6FhoQr9qdpJ5WlR5Td1uPMKoBib_3u51g90ml6jW4lCGAsZwgGsU9wiNDWuoGMt_Fe25-aqV-Qs_frT22lE0jUv7FCRgX4sdFY3SSccSzgTusv3fKKqT8cLcK/s800/onthereef_ig400.jpg", "comment_count": 2 }, { "title": "evil hemingway", "url": "https://cocktailvirgin.blogspot.com/2025/10/evil-hemingway.html", "published": "2025-10-09T08:00:00.067-04:00", "updated": "2025-10-09T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*original", "lime juice", "malört", "maraschino", "rum", "simple syrup" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Jeppson's Malört", "3/4 oz Lime Juice", "1/2 oz Maraschino (Luxardo)", "1/2 oz Simple Syrup", "1 peel Grapefruit ~1\"x2\" (omitted here, see note (*))" ], "instructions": null, "body_text": "1 oz Smith & Cross Rum\n1 oz Jeppson's Malört\n3/4 oz Lime Juice\n1/2 oz Maraschino (Luxardo)\n1/2 oz Simple Syrup\n1 peel Grapefruit ~1\"x2\" (omitted here, see note (*))", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwK2x1JIyjluy4fCvdorZ1FAEbD-yyl-OowQ3aDknGLU2ouf0ePmlOUoUqk9A3frhlb-_6-wKqUZ1Ek_Z13GhEGK0kJzSUmjtfJF0eCTN-dtPzxfe9il5Gltt8w5Fu1HlpHI8vnkiys6av6T0SpongPeUNGU8BYtPZiDL5WSfVUzwWqmj_yz0Kf9WtmFE/s320/evilhemingway_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwK2x1JIyjluy4fCvdorZ1FAEbD-yyl-OowQ3aDknGLU2ouf0ePmlOUoUqk9A3frhlb-_6-wKqUZ1Ek_Z13GhEGK0kJzSUmjtfJF0eCTN-dtPzxfe9il5Gltt8w5Fu1HlpHI8vnkiys6av6T0SpongPeUNGU8BYtPZiDL5WSfVUzwWqmj_yz0Kf9WtmFE/s800/evilhemingway_ig400.jpg", "comment_count": 1 }, { "title": "maria bonita", "url": "https://cocktailvirgin.blogspot.com/2025/10/maria-bonita.html", "published": "2025-10-10T10:52:00.044-04:00", "updated": "2025-10-10T10:52:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "applejack", "bitters (Angostura)", "cachaça", "campari", "simple syrup (cinnamon)", "vermouth (sweet)" ], "ingredients": [ "1 oz Cachaça (Novo Fogo Bar Strength)", "1/2 oz Apple Brandy (Laird's Bonded)", "1 oz Campari", "3/4 oz Sweet Vermouth (Giacomo Speroni)", "1/4 oz Cinnamon Syrup", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Cachaça (Novo Fogo Bar Strength)\n1/2 oz Apple Brandy (Laird's Bonded)\n1 oz Campari\n3/4 oz Sweet Vermouth (Giacomo Speroni)\n1/4 oz Cinnamon Syrup\n1 dash Angostura Bitters\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nI became inspired by the cachaça, apple brandy, and cinnamon trio of the\nCinnamon Girl\nthat I had made a few days prior and I merged parts of that with a Negroni given that it was Negroni Week and the cinnamon-Campari duo of Erick Castro's\nBabbo's Toddy\n. I dubbed this one the Maria Bonita which was the nickname of Maria Delia who joined Lapião and his bandits in criminal adventures in Brazil circa 1930; Maria & Lampião became entrenched in Brazilian folk history akin to Bonnie & Clyde in the United States. Once mixed, the Maria Bonita shot forth with orange, cinnamon, and grassy funk aromas. Next, grape and apple notes on the sip were ambushed by funky cachaça, apple, bitter orange, cinnamon, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LXz2FPYY70Po38K2GJtaNrxxishfLumMiAUltM2braslpRYxqPGJwKZW6ilxZY8FSTkt5dC4aoXE7_M6zgB4xiinElrKH50IYk9stOSBC-AmdDrAqWuKnoooQ_lbqJrYC7M92lrWfyPzlmuVc784F-yyKfgSbIwBNFr6G2szwq5sBvaG1kyUqjQLa8LV/s320/mariabonita_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LXz2FPYY70Po38K2GJtaNrxxishfLumMiAUltM2braslpRYxqPGJwKZW6ilxZY8FSTkt5dC4aoXE7_M6zgB4xiinElrKH50IYk9stOSBC-AmdDrAqWuKnoooQ_lbqJrYC7M92lrWfyPzlmuVc784F-yyKfgSbIwBNFr6G2szwq5sBvaG1kyUqjQLa8LV/s800/mariabonita_ig400.jpg", "comment_count": 0 }, { "title": "fall negroni", "url": "https://cocktailvirgin.blogspot.com/2025/10/fall-negroni.html", "published": "2025-10-11T08:00:00.032-04:00", "updated": "2025-10-11T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Brandyn Tepper", "source": "Imbibe Magazine", "year": null }, "categories": [ "bitters (Angostura)", "campari", "gin", "vermouth (sweet)", "walnut liqueur" ], "ingredients": [ "1 1/4 oz Aviation Gin (Treehouse Percy's)", "3/4 oz Campari", "1/2 oz Sweet Vermouth (Giacomo Speroni)", "1/2 oz Walnut Liqueur (Russo Nocino)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice (large ice cube), and garnish with 2 dashes Angostura Bitters, an orange twist, and a toasted walnut piece (untoasted).", "body_text": "1 1/4 oz Aviation Gin (Treehouse Percy's)\n3/4 oz Campari\n1/2 oz Sweet Vermouth (Giacomo Speroni)\n1/2 oz Walnut Liqueur (Russo Nocino)\nStir with ice, strain into an old fashioned glass with ice (large ice cube), and garnish with 2 dashes Angostura Bitters, an orange twist, and a toasted walnut piece (untoasted).\nTwo Saturdays ago, I decided to make a recipe called the Fall Negroni that\nImbibe Magazine\nposted for Negroni Week. The drink created by Los Angeles bartender Brandyn Tepper reminded me in name of the\nAutumn Negroni\nbut this one was walnut and spice instead of extra bitter. Once mixed, the Fall Negroni donated allspice, orange, and clove aromas. Next, grape and roast notes on the sip transformed into pine, bitter orange, dark walnut, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi143QlNLfSQvqcXgqT-7buiCZ0qXUdATLRafU0U489a1k4H4PbYtSdycxwAHgKE6iLHHGU6bFdg2fLfV1Q1VUrTB39bwKVfnCSjT3rBhrVh6IyaR3_pmovAkUHqpslxPi-2dEhy0bS6_1k-K2tv3mwDjdIaE9ZYM26KkqDZ9BFQv2QUC9zQ3zavCWQ8fgL/s320/fallnegroni_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi143QlNLfSQvqcXgqT-7buiCZ0qXUdATLRafU0U489a1k4H4PbYtSdycxwAHgKE6iLHHGU6bFdg2fLfV1Q1VUrTB39bwKVfnCSjT3rBhrVh6IyaR3_pmovAkUHqpslxPi-2dEhy0bS6_1k-K2tv3mwDjdIaE9ZYM26KkqDZ9BFQv2QUC9zQ3zavCWQ8fgL/s800/fallnegroni_ig400.jpg", "comment_count": 1 }, { "title": "ancho noir", "url": "https://cocktailvirgin.blogspot.com/2025/10/ancho-noir.html", "published": "2025-10-12T08:00:00.029-04:00", "updated": "2025-10-12T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris (thesilverfoxcocktails)", "source": null, "year": null }, "categories": [ "amaro", "ancho reyes", "bitters (Angostura)", "bitters (orange)", "mezcal", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1 oz Amaro Montenegro", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Sweet Vermouth (Giacomo Speroni)", "2 dash Angostura Bitters", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe glass or an old fashioned glass with a big cube (the latter), and garnish with an orange twist.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1 oz Amaro Montenegro\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Sweet Vermouth (Giacomo Speroni)\n2 dash Angostura Bitters\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe glass or an old fashioned glass with a big cube (the latter), and garnish with an orange twist.\nTwo Sundays ago, I decided to make a recipe that one of my\nInstagram\nfriends remixed called the Ancho Noir. The original was created by Chris who goes by the handle thesilverfoxcocktails, and the M&M base intrigued me. In the glass, the Ancho Noir gave forth an orange, grape, vegetal, and smoke bouquet to the nose. Next, grape and caramel notes on the sip opened up into mezcal, tangerine, pepper spice, cinnamon, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLw0oYN2U7BIkMVYcnZSz4BesXGYr64KYfLlbTvzXPIHv__9arYFZwcanYBmf87BDmEoD6ahYL_NiglvYLhy15tpC7EscoQZbafWatp2nZDMHMqfQDubGSrjwa12rkBKL5gxt2KA_nvw3ySmnQlHEPN6pTj4b1MB9u0LlxebXCe7giPqqEIVMziT8orE0/s320/anchonoir_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLw0oYN2U7BIkMVYcnZSz4BesXGYr64KYfLlbTvzXPIHv__9arYFZwcanYBmf87BDmEoD6ahYL_NiglvYLhy15tpC7EscoQZbafWatp2nZDMHMqfQDubGSrjwa12rkBKL5gxt2KA_nvw3ySmnQlHEPN6pTj4b1MB9u0LlxebXCe7giPqqEIVMziT8orE0/s800/anchonoir_ig400.jpg", "comment_count": 1 }, { "title": "harbourmaster", "url": "https://cocktailvirgin.blogspot.com/2025/10/harbourmaster.html", "published": "2025-10-13T08:00:00.054-04:00", "updated": "2025-10-13T08:00:00.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "bitters (orange)", "bitters (other)", "falernum", "pimento dram", "pineapple syrup", "rum" ], "ingredients": [ "2 oz Appleton Reserve Rum (Appleton Signature)", "1/2 oz Pineapple Syrup", "1/4 oz Velvet Falernum", "1 dash Fee's Black Walnut Bitters (3 dash Strongwater Mountain Elixirs Walnut)", "1 dash Angostura Orange Bitters" ], "instructions": "Stir with ice and strain into an old fashioned glass rinsed with St. Elizabeth Allspice Dram (Hamilton's Allspice Dram).", "body_text": "2 oz Appleton Reserve Rum (Appleton Signature)\n1/2 oz Pineapple Syrup\n1/4 oz Velvet Falernum\n1 dash Fee's Black Walnut Bitters (3 dash Strongwater Mountain Elixirs Walnut)\n1 dash Angostura Orange Bitters\nStir with ice and strain into an old fashioned glass rinsed with St. Elizabeth Allspice Dram (Hamilton's Allspice Dram).\nTwo Sundays ago, I finished processing a batch of pineapple syrup from the pineapple half left over from my competition, and I sought out a use. From the pre-Pandemic Eastern Standard bar bible, I latched on to the Harbourmaster that had a curious Sazerac-like build to it. It had the pineapple syrup-falernum of the\nPineapple Death Squad\n, and that in a trio with allspice dram like the\nTiger's Tale\nand\nColonial Bastard\n. Moreover, I have seen the allspice dram rinse in a number of recipes such as the\nHarvard Yard #2\n,\nHeart of Stone\n, and\nThe Keenan\n. Once prepared, the Harbourmaster welcomed the senses with an allspice aroma. Next, a pineapple-driven sip flowed into rum, pineapple, walnut, clove and allspice flavors on the swallow. Overall, it was a touch sweet but a tasty combination.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtuYazFIw0GsEuBeRXwwmcspejy1YVxXIC_2tTTwutk-qGjekV2Cm-rPVrASNMaLqgTMfCWc-h-9LUqjyet3knEErNuNtasN_AvJSGVE_qTAYLutUiLaH9so-RTAzzBouL4CUvaaRWDsToPdAcMYJ1dWjaiOxTuhXbN2Q72GSepOzdGWO2C9LeF7mnQye/s320/harbourmaster_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtuYazFIw0GsEuBeRXwwmcspejy1YVxXIC_2tTTwutk-qGjekV2Cm-rPVrASNMaLqgTMfCWc-h-9LUqjyet3knEErNuNtasN_AvJSGVE_qTAYLutUiLaH9so-RTAzzBouL4CUvaaRWDsToPdAcMYJ1dWjaiOxTuhXbN2Q72GSepOzdGWO2C9LeF7mnQye/s800/harbourmaster_ig400.jpg", "comment_count": 0 }, { "title": "mother's medicine", "url": "https://cocktailvirgin.blogspot.com/2025/10/mothers-medicine.html", "published": "2025-10-14T08:00:00.032-04:00", "updated": "2025-10-14T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Amber Carregal", "source": "Alcohol Professor", "year": null }, "categories": [ "cynar", "lemon juice", "pineapple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Jack Daniel's Rye (Rittenhouse)", "1/2 oz Cynar", "3/4 oz Pineapple Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into an old fashioned glass, fill with crushed ice, and garnish with a mint sprig.", "body_text": "1 1/2 oz Jack Daniel's Rye (Rittenhouse)\n1/2 oz Cynar\n3/4 oz Pineapple Syrup\n3/4 oz Lemon Juice\nShake with ice, strain into an old fashioned glass, fill with crushed ice, and garnish with a mint sprig.\nTwo Tuesdays, I was perusing my to-make list and spotted a recipe that I reserved for when I had more pineapple syrup – namely, the Mother's Medicine. The drink was created by Amber Carregal at Willa's in Tampa that she made for her dad, and it was posted on the\nAlcohol Professor\nsite in an article about Father's Day cocktails. Pineapple syrup and Cynar have worked well together in the\nSurfing Valhalla\n,\nTres Piñas\n, and other drinks, so I was eager to try a rye variation of that theme. In the glass, the Mother's Medicine began with mint over rye and lemon aromas. Next, lemon and caramel notes on the sip blossomed into rye, bitter herbal, and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYReBhh9cFuxsIgeOGTC5N6Lr39RfEndli257mricOhmvkwnDV-wK0xbxiSAuWCYUoKArZpbM7Asd0acpncbr7ZGyJnYuTE1C1416vJRSTxCcgrEIi6AoA43C7XnoD6MPLN39q4yixc8DavQgUFFuaZWAPQyS_J_D1m1Ul1QyxNFVKXTSj4pXEJ4sHDUb/s320/mothersmedicine_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYReBhh9cFuxsIgeOGTC5N6Lr39RfEndli257mricOhmvkwnDV-wK0xbxiSAuWCYUoKArZpbM7Asd0acpncbr7ZGyJnYuTE1C1416vJRSTxCcgrEIi6AoA43C7XnoD6MPLN39q4yixc8DavQgUFFuaZWAPQyS_J_D1m1Ul1QyxNFVKXTSj4pXEJ4sHDUb/s800/mothersmedicine_ig400.jpg", "comment_count": 0 }, { "title": "death daiquiri", "url": "https://cocktailvirgin.blogspot.com/2025/10/death-daiquiri.html", "published": "2025-10-15T08:00:00.042-04:00", "updated": "2025-10-15T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Rosewater", "year": null }, "categories": [ "bitters (Angostura)", "lime juice", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Planteray OFTD Rum", "3/4 oz Wray & Nephew Overproof White Rum", "3/4 oz Smith & Cross Rum", "1 oz Lime Juice (3/4 oz)", "3/4 oz Pineapple Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wedge (no garnish).", "body_text": "3/4 oz Planteray OFTD Rum\n3/4 oz Wray & Nephew Overproof White Rum\n3/4 oz Smith & Cross Rum\n1 oz Lime Juice (3/4 oz)\n3/4 oz Pineapple Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a coupe glass, and garnish with a lime wedge (no garnish).\nAnother one of the recipes that I had been saving up until the next batch of pineapple syrup was the Death Daiquiri at Rosewater in Houston that I garnered through online recipe flashcards. The closest thing that I had tried to this was the\nHop, Skip, and Jump\n, a Jamaican rum-pineapple syrup Daiquiri that utilized a little Becherovka instead of Angostura Bitters for spice and depth. Rosewater's social media had a post in 2024 that described an updated offering: the Infinite Death Daiquiri utilizing an infinity bottle of overproof rums; but here I would making the original. In the glass, it proffered up caramel, complex rum funk, pineapple, and clove aromas to the nose. Next, lime and caramel notes on the sip opened up into funky and burly rum, pineapple, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikT2e_t1uWiqspns0mzAY41kDCODBsk6KEWmWc-hiXxuD8NZwZ-eTcEoB65qa4K5P3sn4nqSS0WmEoHtMseJVRMUMtS-qbsADe4-kKHA7fRaDgSEXKEu2TttFLQrHrnoi0x4I8A67mz99B5lhHk5eTqL3iboF96XZbGHdrZC5Aa-3ChfRq6YTGF2EU4SW_/s320/deathdaiquiri_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikT2e_t1uWiqspns0mzAY41kDCODBsk6KEWmWc-hiXxuD8NZwZ-eTcEoB65qa4K5P3sn4nqSS0WmEoHtMseJVRMUMtS-qbsADe4-kKHA7fRaDgSEXKEu2TttFLQrHrnoi0x4I8A67mz99B5lhHk5eTqL3iboF96XZbGHdrZC5Aa-3ChfRq6YTGF2EU4SW_/s800/deathdaiquiri_ig400.jpg", "comment_count": 1 }, { "title": "smokey maduro", "url": "https://cocktailvirgin.blogspot.com/2025/10/smokey-maduro.html", "published": "2025-10-16T08:00:00.015-04:00", "updated": "2025-10-16T08:00:00.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "The Winston's Club", "year": 2024 }, "categories": [ "amaro", "mezcal", "pamplemousse", "tequila" ], "ingredients": [ "1 1/2 oz Arette Reposado Tequila (Cimarron)", "1/2 oz La Luna Ensemble Mezcal (Peloton de la Muerte)", "1/2 oz Amaro Ciociaro (*)", "1/2 oz Giffard Pamplemousse (St. Elder)" ], "instructions": "Stir with ice, strain into a double old fashioned with a large ice cube, and garnish with an orange twist and cherry.", "body_text": "1 1/2 oz Arette Reposado Tequila (Cimarron)\n1/2 oz La Luna Ensemble Mezcal (Peloton de la Muerte)\n1/2 oz Amaro Ciociaro (*)\n1/2 oz Giffard Pamplemousse (St. Elder)\nStir with ice, strain into a double old fashioned with a large ice cube, and garnish with an orange twist and cherry.\n(*) Someone on\nInstagram\nasked about substitutions, and I replied \"Amer Picon, Torani Amer, Bigallet China-China, or Amaro Lucano.\"\nTwo Thursdays ago, I was searching online recipe flashcards for uses of Amaro Ciociaro, and I pulled up a set from The Winston's Club cigar bar in San Juan Capistrano, California, for their opening menu this year. The drink, the Smokey Maduro, reminded me of an\nOaxacan Old Fashioned\ntaken in an amaro-grapefruit liqueur direction. Mezcal and Ciociaro have worked well in drinks like the\nLeatherman\nand\nLittle Zeddie\n, and I used it to great effect in the\nKilted Flower\n; and mezcal and grapefruit liqueur have paired excellently in the\nMezcal Me Maybe\nand\nMildred Pierce\nplus my\nThis is Not Berlin\n. Therefore, I gave this one a stir. In the glass, the Smokey Maduro lit up with orange, caramel, cherry, and vegetal aromas. Next, the caramel and orange notes continued on into the sip where they interlaced with smoky, agave, grapefruit, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SBD-MdOJ22S6OGCA54BlxGMRoGD1FgJLHx0VFb8-vVQjWuC2Zw2LbmkJreIkvmy244tfHUMC0BHGTRGs6BM7cTbu1rBxXeddc3AV-n3VvyVaRuosHbd4WMFC4oW5rxJRb04nfFmVvWNmb9XjbTQa-PJxbxP2plbRw8yjgaeqTwHAi5ygxyQnvwP17FI2/s320/smokeymaduro_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SBD-MdOJ22S6OGCA54BlxGMRoGD1FgJLHx0VFb8-vVQjWuC2Zw2LbmkJreIkvmy244tfHUMC0BHGTRGs6BM7cTbu1rBxXeddc3AV-n3VvyVaRuosHbd4WMFC4oW5rxJRb04nfFmVvWNmb9XjbTQa-PJxbxP2plbRw8yjgaeqTwHAi5ygxyQnvwP17FI2/s800/smokeymaduro_ig400.jpg", "comment_count": 4 }, { "title": "saint's gallery", "url": "https://cocktailvirgin.blogspot.com/2025/10/saints-gallery.html", "published": "2025-10-17T08:00:00.039-04:00", "updated": "2025-10-17T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Julep", "year": 2019 }, "categories": [ "benedictine", "herbsainte", "scotch", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Carpano Bianco Vermouth (Vermouth Servito)", "3/4 oz The Famous Grouse Smoky Black", "1/2 oz Benedictine" ], "instructions": "Stir with ice and strain into a 5 1/2 oz coupe glass pre-rinsed with Herbsaint.", "body_text": "1 1/2 oz Carpano Bianco Vermouth (Vermouth Servito)\n3/4 oz The Famous Grouse Smoky Black\n1/2 oz Benedictine\nStir with ice and strain into a 5 1/2 oz coupe glass pre-rinsed with Herbsaint.\nTwo Fridays ago, I reached for my copy of\nJulep: Southern Cocktails Refashioned\nby Alba Huerta and Marah Strets and found the Saint's Gallery in its pages. A blog post puts this at Julep in Houston circa 2019. Overall, it appeared like an inverse\nBobby\nBurns\nof sorts, so I was curious. Once prepared, the Saint's Gallery hung an anise, Scotch, and herbal bouquet on the nose. Next, a semi-sweet white wine sip developed into smoky Scotch and herbal flavors on the swallow, and it was akin to a Scotchy\nChrysanthemum\nwith a little New Orleans flare.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdaBKKBx9LPwxZrHbjTinwg1puND4hUPL3MRGWXUmYYk7Jt2pGuldVcpdFB9gKYLEDOdDlRJpyKdz_yLdYF__uaovSijInXxzE-Wcp7Kmzz1OQh8Y7uvWqD5Jef-FOwnd-kZoPuswrzdphIVLpJfJ-LlyJV8T4mbwEpwtlA-bawUFpVJrT0jofvCbm1g6H/s320/saintsgallery_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdaBKKBx9LPwxZrHbjTinwg1puND4hUPL3MRGWXUmYYk7Jt2pGuldVcpdFB9gKYLEDOdDlRJpyKdz_yLdYF__uaovSijInXxzE-Wcp7Kmzz1OQh8Y7uvWqD5Jef-FOwnd-kZoPuswrzdphIVLpJfJ-LlyJV8T4mbwEpwtlA-bawUFpVJrT0jofvCbm1g6H/s800/saintsgallery_ig400.jpg", "comment_count": 0 }, { "title": "the parakeet", "url": "https://cocktailvirgin.blogspot.com/2025/10/the-parakeet.html", "published": "2025-10-18T08:00:00.035-04:00", "updated": "2025-10-18T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Eastern Standard", "year": null }, "categories": [ "aperol", "bitters (aromatic)", "grapefruit juice", "pineapple syrup", "rum (white)", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Privateer Rum (Privateer Tres Aromatique)", "1/2 oz Aperol", "1/2 oz Pineapple Syrup", "1/2 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/4 oz Cinnamon Syrup", "2 dash DeGroff's Pimento Bitters" ], "instructions": "Shake with ice, strain into a Collins glass (Tiki mug), fill with crushed ice, and garnish with a pineapple frond and grapefruit twist (grapefruit twist only).", "body_text": "2 oz Privateer Rum (Privateer Tres Aromatique)\n1/2 oz Aperol\n1/2 oz Pineapple Syrup\n1/2 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/4 oz Cinnamon Syrup\n2 dash DeGroff's Pimento Bitters\nShake with ice, strain into a Collins glass (Tiki mug), fill with crushed ice, and garnish with a pineapple frond and grapefruit twist (grapefruit twist only).\nTwo Saturdays prior, I delved back into the Eastern Standard pre-Pandemic bar bible and latched on to The Parakeet. Overall, it appeared like a\nJungle Bird\nriff that calls for pineapple syrup instead of juice akin to the\nMocking Bird\n,\nUnique Bird\n, and other variations but with a name that reminded me of the\nLorikeet\n. Once assembled in the Tiki mug, The Parakeet soared to the nose with a grapefruit oil aroma. Next, lime, grapefruit, orange, and pineapple notes on the sip roosted upon rum, cinnamon, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArw3xF_zivwcF18gYUdk0NE30UYyzHBpU5P8GYKMcZROCvIbxPLJav9vkjMZ1CbcaZCkcQsd9vyotPjYPlJBy49LmERQ1WP_8Qf071goEh3SGFQTETF3XeETYzk0iW_JHDodu5PM1PD5ORtQmq-3MER8v3WcQPrJF-whAupy2lmFXGgA5d1nbPSH_QimO/s320/parakeet_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArw3xF_zivwcF18gYUdk0NE30UYyzHBpU5P8GYKMcZROCvIbxPLJav9vkjMZ1CbcaZCkcQsd9vyotPjYPlJBy49LmERQ1WP_8Qf071goEh3SGFQTETF3XeETYzk0iW_JHDodu5PM1PD5ORtQmq-3MER8v3WcQPrJF-whAupy2lmFXGgA5d1nbPSH_QimO/s800/parakeet_ig400.jpg", "comment_count": 0 }, { "title": "scandinavian delight", "url": "https://cocktailvirgin.blogspot.com/2025/10/scandinavian-delight.html", "published": "2025-10-19T08:00:00.031-04:00", "updated": "2025-10-19T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": null, "source": "Scotch Lodge", "year": 2022 }, "categories": [ "amaro", "aquavit", "gin", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Martin Miller's Gin (Martin Miller Westbourne Strength)", "1/2 oz Krogstad Aquavit", "3/4 oz Dolin Blanc Vermouth (Servito)", "1/4 oz Amaro Braulio" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist on the rim.", "body_text": "1 1/2 oz Martin Miller's Gin (Martin Miller Westbourne Strength)\n1/2 oz Krogstad Aquavit\n3/4 oz Dolin Blanc Vermouth (Servito)\n1/4 oz Amaro Braulio\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist on the rim.\nTwo Sundays ago, I returned to the online recipe flashcards for the Scotch Lodge in Portland, Oregon, to sample the Scandinavian Delight. I was able to spot a\nYelp\nmenu photo from May 2022 and a pair of\nYelp\ndrink photos at the bar from June 2022. Overall, the gin, aquavit, and blanc vermouth trio reminded me of Death & Co.'s\nOne, One, One\n, and a Martini riff seemed like a perfect way to end the evening. Once mixed, the Scandinavian Delight proffered up lemon, caraway, and star anise aromas to the nose. Next, a semi-sweet white grape sip with a hint of caramel blossomed into pine, star anise, herbal, and caraway flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW44tfGmHVzNDlUIXdoxf6_hm5ZZgMCLU0GlnWowVrtQfhED7ng4_D5opUeJfVgfMDP-k-IkahXS7BI33WJLUt8-DFTGJFjEfrUYrCyzbBhcouwwkKkz7hMRlmLhGnUVsZF3Kb3hoaIR-hCsgP9RsTIlzxNT2V-SaxwzRAarcf-bhdRTpKKVUqqmLeOgAy/s320/scandinaviandelight_ig401.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW44tfGmHVzNDlUIXdoxf6_hm5ZZgMCLU0GlnWowVrtQfhED7ng4_D5opUeJfVgfMDP-k-IkahXS7BI33WJLUt8-DFTGJFjEfrUYrCyzbBhcouwwkKkz7hMRlmLhGnUVsZF3Kb3hoaIR-hCsgP9RsTIlzxNT2V-SaxwzRAarcf-bhdRTpKKVUqqmLeOgAy/s800/scandinaviandelight_ig401.jpg", "comment_count": 0 }, { "title": "wray of light", "url": "https://cocktailvirgin.blogspot.com/2025/10/wray-of-light.html", "published": "2025-10-20T08:00:00.031-04:00", "updated": "2025-10-20T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2014 }, "categories": [ "falernum", "lime juice", "pineapple syrup", "rum (white)" ], "ingredients": [ "1 1/2 oz Wray & Nnephew Overproof White Rum", "3/4 oz Lime Juice", "1/2 oz Pineapple Syrup", "1/2 oz Falernum (Velvet)" ], "instructions": "Shake with ice, strain into rocks glass with ice, and garnish with a mint sprig (lime wheel with mint tips).", "body_text": "1 1/2 oz Wray & Nnephew Overproof White Rum\n3/4 oz Lime Juice\n1/2 oz Pineapple Syrup\n1/2 oz Falernum (Velvet)\nShake with ice, strain into rocks glass with ice, and garnish with a mint sprig (lime wheel with mint tips).\nAnother of the pineapple syrup recipes that I had saved up was the Wray of Light by New York City bartender Rafa Garcia Febles in 2014 via the\nKindredCocktails\ndatabase. Rafa described how he was inspired by Beachbum Berry's Hart of Darkness, and it reminded me of a Jamaican rum for mezcal version of the\nPineapple Death Squad\n. Moreover, it seemed like an interesting companion piece to the\nDeath Daiquiri\nfrom a few days before that had a more complex robust and darker rum base in place of some spice intrigue from the falernum here. Shaken and strained, the Wray of Light set upon mint, lime, and pineapple aromas. Next, lime and pineapple notes on the sip were eclipsed by funky rum, lime, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfL0XD7XXAtkucCP_nQnrgMcKl8ujSzWeVXBFTDgKFCQq-bdWBQ1O_SAsxiAQ5M6VGgdNVY6MWcTWf2s-tziuIIh87Hx8GTI_so6Edo5eEcmIGR19sDa8rylkzHfRZGBfEOLtzDgaNGazhfzELQlvyJfl-MeMvyiBXdJRCqdj92Q1Zjr_QyoVihQcRqX0k/s320/wrayoflight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfL0XD7XXAtkucCP_nQnrgMcKl8ujSzWeVXBFTDgKFCQq-bdWBQ1O_SAsxiAQ5M6VGgdNVY6MWcTWf2s-tziuIIh87Hx8GTI_so6Edo5eEcmIGR19sDa8rylkzHfRZGBfEOLtzDgaNGazhfzELQlvyJfl-MeMvyiBXdJRCqdj92Q1Zjr_QyoVihQcRqX0k/s800/wrayoflight_ig400.jpg", "comment_count": 1 }, { "title": "monk's mystery", "url": "https://cocktailvirgin.blogspot.com/2025/10/monks-mystery.html", "published": "2025-10-21T08:00:00.034-04:00", "updated": "2025-10-21T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Hook & Line", "year": 2024 }, "categories": [ "amaro", "aperol", "bitters (orange)", "chartreuse (green)", "cognac" ], "ingredients": [ "1 oz Pierre Ferrand Cognac (Courvoisier VS)", "1 oz Aperol", "1/2 oz Green Chartreuse", "1/2 oz Amaro Montenegro", "3 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Pierre Ferrand Cognac (Courvoisier VS)\n1 oz Aperol\n1/2 oz Green Chartreuse\n1/2 oz Amaro Montenegro\n3 dash Orange Bitters (Regan's)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a flamed orange twist (unflamed).\nTwo Tuesdays ago, I was searching online recipe flashcard sets for Amaro Montenegro drinks when I came across the Monk's Mystery. It was created at the now closed Hook & Line circa 2024 via their\nInstagram\nbefore ending up on the current menu of their sister restaurant, Alcove in Boston. The spirit-Aperol split reminds me of Eastern Standard's\nProspect Park\nthat was created by then bartender Tom Schlesinger-Guidelli who now owns/owned Alcove and Hook & Line. Tommy was also big into mixing Chartreuse and amaro such as with his\nJaguar\nalso at Eastern Standard. Once prepared, the Monk's Mystery gave forth an orange, herbaceous, and Cognac aroma. Next, orange and caramel notes on the sip prayed for the coming of Cognac, herbaceous, and clementine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ntE2rLNKeMNH1-dgNlvjfqsikhoQ2oJ0n_h-wxqJpqlIpWh6PLMQDh8ggxPNbgU8jdwTMNx3mxKxarV2Xwt5PHWbzyvWA-Z18O-AaSVq6DKRjTSp7sp06tPRehTLJNeXmu_mLQHw5s48ZstR-2Xxa6mVasMLF5828Z530J7EZ35rIKwJbaTyAiCDMQce/s320/monksmystery_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ntE2rLNKeMNH1-dgNlvjfqsikhoQ2oJ0n_h-wxqJpqlIpWh6PLMQDh8ggxPNbgU8jdwTMNx3mxKxarV2Xwt5PHWbzyvWA-Z18O-AaSVq6DKRjTSp7sp06tPRehTLJNeXmu_mLQHw5s48ZstR-2Xxa6mVasMLF5828Z530J7EZ35rIKwJbaTyAiCDMQce/s800/monksmystery_ig400.jpg", "comment_count": 0 }, { "title": "dealing despair", "url": "https://cocktailvirgin.blogspot.com/2025/10/dealing-despair.html", "published": "2025-10-22T08:00:00.028-04:00", "updated": "2025-10-22T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "build", "attribution": { "creator": "Trevor Shores", "source": "Death & Co. Denver", "year": 2023 }, "categories": [ "apricot liqueur", "averna", "bitters (Angostura)", "brandy", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Evan Williams Bonded)", "1 oz Armagnac (Marie Duffau Napoleon)", "3/4 oz Sweet Vermouth (Giacomo Speroni)", "1 tsp Giffard Crème de Peche (Mathilde)", "1 tsp Averna", "2 dash Angostura Bitters" ], "instructions": "Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.", "body_text": "1 oz Bourbon (Evan Williams Bonded)\n1 oz Armagnac (Marie Duffau Napoleon)\n3/4 oz Sweet Vermouth (Giacomo Speroni)\n1 tsp Giffard Crème de Peche (Mathilde)\n1 tsp Averna\n2 dash Angostura Bitters\nBuild in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.\nTwo Wednesdays ago, my copy of\nThe Madrusan Cocktail Companion\nby Michael and Zara Madrusan arrived (it came out the day before). As I flipped through the pages, I quickly latched on to the Dealing Despair by Trevor Shores at Death & Co. Denver in 2023 possibly named after a song by Billy Strings. I was able to find a\nReddit\npost with photo from an imbiber at the bar who had this when it was on the menu. While I had not tried an Averna-peach drink before, Averna and apricot liqueur is a great combination that I first learned about at Green Street in 2008 with the\nCocktail Miranda\n, and peach works well with other amari like Sfumato in the\nAmen Corner\nand Ciociaro in the\nProdigal Son\n. In the glass, the Dealing Despair opened up with orange, dark herbal, and peach aromas. Next, grape and caramel notes on the sip welcomed Bourbon, brandy, peach, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaV4-nKoi0P_oShWyGfZtw-AVlsCz_VPdL0wkG8EpR3ftbHY5CAHYlvJ4fhyphenhyphen1vJLsh3geffSwtea80nPth45qoG0wes6jXmrDCZCjN9YijoyMytxVcLfAAeKiCtiFLz0wU_DOlSF1IcKu68qMR8Fwp2-qnXLnrO-0ZdTGfPY9A-b_6OFqXNR5DQJ5Cmc0/s320/dealingdespair_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaV4-nKoi0P_oShWyGfZtw-AVlsCz_VPdL0wkG8EpR3ftbHY5CAHYlvJ4fhyphenhyphen1vJLsh3geffSwtea80nPth45qoG0wes6jXmrDCZCjN9YijoyMytxVcLfAAeKiCtiFLz0wU_DOlSF1IcKu68qMR8Fwp2-qnXLnrO-0ZdTGfPY9A-b_6OFqXNR5DQJ5Cmc0/s800/dealingdespair_ig400.jpg", "comment_count": 0 }, { "title": "janus", "url": "https://cocktailvirgin.blogspot.com/2025/10/janus.html", "published": "2025-10-23T08:00:00.051-04:00", "updated": "2025-10-23T08:00:00.129-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kevin Crossman", "source": "Reddit Tiki forum", "year": null }, "categories": [ "falernum", "lime juice", "orgeat", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1/2 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Passion Fruit Syrup", "1/4 oz Falernum (Velvet)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a cherry (preferably an oblong one like the shape of the moon Janus).", "body_text": "1 1/2 oz Smith & Cross Rum\n1/2 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Passion Fruit Syrup\n1/4 oz Falernum (Velvet)\nShake with ice, strain into a cocktail coupe, and garnish with a cherry (preferably an oblong one like the shape of the moon Janus).\nTwo Thursday ago, I decided to make a recipe that I had spotted on\nReddit\n's Tiki forum called the Janus. The Janus is a\nSaturn\nriff named after one of Saturn's moons and crafted by Kevin Crossman who is most famous for creating the Ultimate Mai Tai. Essentially, he swapped the gin and lemon for Jamaican rum and lime besides changing the serving style. The Jamaican rum in a Saturn variation was seen in the\nSaturn + Negroni\n(where the Negroni was a\nKingston\none), and the lime aspect was tasted in Backbar's\nSaturn Flowers\n. Once shaken and strained, the Janus orbited the nose with a pineapple rum funk and cherry bouquet. Next, a creamy lime sip transformed into funky rum, passion fruit, nutty, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WXk2pJ-0ihZl9SD0C_fYRODQM7ZVPqHf11K4muYEaAWV8bY-58yu9ZnCC5jgZg5vSVqrtWhd_0zFlyV5GxfdHwYGfR1O5qd3jlCH3HVztCdknOiAMhjRF5VQes0sIV_7FlFx6zIL74A1NlIklcVZsDhTCq3xrahyphenhyphenNbwikJ6EcmhOMzKaHPuR4_DDy6a0/s320/janus_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WXk2pJ-0ihZl9SD0C_fYRODQM7ZVPqHf11K4muYEaAWV8bY-58yu9ZnCC5jgZg5vSVqrtWhd_0zFlyV5GxfdHwYGfR1O5qd3jlCH3HVztCdknOiAMhjRF5VQes0sIV_7FlFx6zIL74A1NlIklcVZsDhTCq3xrahyphenhyphenNbwikJ6EcmhOMzKaHPuR4_DDy6a0/s800/janus_ig400.jpg", "comment_count": 0 }, { "title": "hillside cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/10/hillside-cocktail.html", "published": "2025-10-24T08:00:00.028-04:00", "updated": "2025-10-24T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Bostick", "source": "The Varnish", "year": null }, "categories": [ "amaro nonino", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Gin (Treehouse Percy's)", "3/4 oz Dry Vermouth (Dolin)", "3/4 oz Amaro Nonino", "1 tsp Chartreuse Elixir Vegetal" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Gin (Treehouse Percy's)\n3/4 oz Dry Vermouth (Dolin)\n3/4 oz Amaro Nonino\n1 tsp Chartreuse Elixir Vegetal\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nby Michael and Zara Madrusan, and I landed on the Hillside Cockail by Chris Bostick at The Varnish in Los Angeles. The Hillside had a similar structure of gin, white vermouth, and Nonino of the\nWalk on the Wild Side\nand\nAlpine Cocktail\nbut with an herbaceous instead of fruity direction. In the glass, the drink showcased a lemon and herbaceous bouquet. Next, white wine and caramel notes on the sip descended into gin, orange peel, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Iuch1WbpjN_fnoMuCx22UdEF2cHLtJtb-Wn0WD6WCzHiKNPllKhKa4w4PDoXQyNprVDN2W-oji9J3N2NXlbd76xoyWeeyA6JJemxwKaMa8JRe_Pt5kP4dJxLxaySbUurtuxhJAXg1wSSk8Ro00pqR3qRZHbmH70ix8wvTwaijYlpqfBtIqDw7_glC0c/s320/hillsidecocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Iuch1WbpjN_fnoMuCx22UdEF2cHLtJtb-Wn0WD6WCzHiKNPllKhKa4w4PDoXQyNprVDN2W-oji9J3N2NXlbd76xoyWeeyA6JJemxwKaMa8JRe_Pt5kP4dJxLxaySbUurtuxhJAXg1wSSk8Ro00pqR3qRZHbmH70ix8wvTwaijYlpqfBtIqDw7_glC0c/s800/hillsidecocktail_ig400.jpg", "comment_count": 0 }, { "title": "vagabond", "url": "https://cocktailvirgin.blogspot.com/2025/10/vagabond.html", "published": "2025-10-25T08:00:00.044-04:00", "updated": "2025-10-25T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2014 }, "categories": [ "lemon juice", "mezcal", "orgeat", "sherry", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Fino Sherry (Lustau Manzanilla)", "3/4 oz Lemon Juice", "1/2 oz Orgeat", "1/4 oz Vanilla Syrup" ], "instructions": "Shake with ice and strain into an old fashioned glass with ice.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Fino Sherry (Lustau Manzanilla)\n3/4 oz Lemon Juice\n1/2 oz Orgeat\n1/4 oz Vanilla Syrup\nShake with ice and strain into an old fashioned glass with ice.\nTwo Saturdays ago, I delved into the\nKindredCocktails\ndatabase to find a nightcap and my last drink before departing for Portland Cocktail Week the following morning. There, I spotted the Vagabond by New York City bartender Rafa Garcia Febles in 2014. I had to confirm that I had never had this one before, but it was not the\nVagabond\nfrom a century ago that reminded me of a Scofflaw, the\nVagabond\nfrom\nThe Nomad Cocktail Book\n, or the\nVagabond\nfrom the Dandelion Cocktail Bar in Brazil. This one had the mezcal, Fino, citrus, and two modifier combination reminded me of the\nTexas Cakewalk\nthat I created based off of Cane & Table's Smith & Cross-Fino\nDeath & Sundries\n. Once shaken and strained, the Vagabond anted in smoke, briny almond, and vanilla aromas. Next, a creamy lemon sip disappeared into mezcal, nutty, and vanilla flavors on the swallow. Overall, I was impressed at how well the almond and briny notes of the sherry went with the orgeat and mezcal, respectively.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjPDYSxzbpKpEixxee89PMxv-POEF4LcRkbLnGtIatlstRR5VFg-bHW_0Wu_4Gy7Iz9jChjzNM6WJP6_lRC6FifGsTDIW9yswmMn2xIbbgUEbOoqPcLW2eoNZGdRbIjTNThyM4t1ka_XEjMohD43_SQ-mWTBs3WSml58vOYqvkC0nVlasbdVPG22cbr1W/s320/vagabond_rafa_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjPDYSxzbpKpEixxee89PMxv-POEF4LcRkbLnGtIatlstRR5VFg-bHW_0Wu_4Gy7Iz9jChjzNM6WJP6_lRC6FifGsTDIW9yswmMn2xIbbgUEbOoqPcLW2eoNZGdRbIjTNThyM4t1ka_XEjMohD43_SQ-mWTBs3WSml58vOYqvkC0nVlasbdVPG22cbr1W/s800/vagabond_rafa_ig400.jpg", "comment_count": 0 }, { "title": ":: mentoring sessions at pdxcw ::", "url": "https://cocktailvirgin.blogspot.com/2025/10/mentoring-sessions-at-pdxcw.html", "published": "2025-10-26T08:00:00.000-04:00", "updated": "2025-10-26T08:00:00.118-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*portlandcocktailweek" ], "ingredients": [], "instructions": null, "body_text": "I just got back from Portland Cocktail Week two Friday nights ago. Before the event began, I had signed up to do mentoring sessions in the morning (meaning that I had to up and awake to make it to check-in by 8:55am and alive and present by 9am). I offered up my time for 9 official slots that were opened up to folks on the website, and 3 more happened from people reaching out before arriving in Portland (who couldn't get a slot with me -- the first 5 I registered for went in 18 minutes which made me add the other 4) or during the event. I sat in as a mentee on Monday to learn how to do the half hour session and what it felt like before doing the rest over the following 3 days. A lot of it was sussing out their personality and job type before getting at why they selected me for the session opposed to the other excellent mentors during the time slots.\nIn the end, I had such a diverse crew who wanted to talk about writing a cocktail book, researching local flora for flavor (we both have academic backgrounds), moving up the ladder in the craft cocktail world, menu design to fit their restaurants theme and how to get press for it, and more. None of it was about actual recipes. In one, I actually rewrote their resume and handed it back to them later. And for another, they were in Chicago and wanting to progress, so when the session next to me was wrapping up, I called over the mentor there to talk to them -- namely\nToby Maloney\nrecently of The Violet Hour to chat with them about their city's scene (I'm not sure this baby bartender even knew who I was introducing them to, but it would probably dawn on them later). Overall, it was a touch over 6 hours for those sessions. I got a lot out of it even if it cost me sleep (I needed it especially after visiting\nRum Club\none night) and sometimes the ability of getting a solid breakfast. Overall, I walked away feeling extra inspired by what they were interested in, warmed by the connection, and excited by their enthusiasm, that I offered them my contact information if they wanted to follow up. Can't wait to do this again to help the next generation when I return to Portland Cocktail Week in the future.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGKDbUay4l9JNWICMasW835w6eX2cyCJL1nhGKSBz1hl8Wn59pyUi876f7pFE5hgJYyeByReinOcYfUm2FN8fajSiRW4AiqehnN_YwplH1JfZCsfyVScU-zkoSYV3lK_Uv4iqWF-2corZnSfCsi2WzJYoQd5UDdR98vZzNDoLXfaT8B-6JZ4aXQTrIDt2/s320/fredericyarm_pdxcw25_mentoring400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGKDbUay4l9JNWICMasW835w6eX2cyCJL1nhGKSBz1hl8Wn59pyUi876f7pFE5hgJYyeByReinOcYfUm2FN8fajSiRW4AiqehnN_YwplH1JfZCsfyVScU-zkoSYV3lK_Uv4iqWF-2corZnSfCsi2WzJYoQd5UDdR98vZzNDoLXfaT8B-6JZ4aXQTrIDt2/s800/fredericyarm_pdxcw25_mentoring400.jpg", "comment_count": 0 }, { "title": "slow hands", "url": "https://cocktailvirgin.blogspot.com/2025/10/slow-hands.html", "published": "2025-10-27T08:00:00.000-04:00", "updated": "2025-10-27T08:00:00.114-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other", "portland-or" ], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Mike \"Juice\" Treffehn", "source": "Rum Club", "year": null }, "categories": [ "#other", "#portland-or", "*portlandcocktailweek", "bitters (aromatic)", "gin", "rum (white)", "simple syrup", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Hayman's Navy Gin", "1/2 oz Overproof Barbancourt 110° White Rhum", "1/2 oz Comoz Blanc Vermouth", "1/2 tsp Petite Canne Syrup", "1/2 tsp Kalani Coconut Liqueur", "1/2 tsp Giffard Pineapple Liqueur", "1 dash Boker's Bitters" ], "instructions": "Stir with ice and strain into a footed rocks glass.", "body_text": "1 1/2 oz Hayman's Navy Gin\n1/2 oz Overproof Barbancourt 110° White Rhum\n1/2 oz Comoz Blanc Vermouth\n1/2 tsp Petite Canne Syrup\n1/2 tsp Kalani Coconut Liqueur\n1/2 tsp Giffard Pineapple Liqueur\n1 dash Boker's Bitters\nStir with ice and strain into a footed rocks glass.\nTuesday night of Portland Cocktail Week, I made my pilgrimage to Rum Club where I found a seat in front of bartender Mike \"Juice\" Treffehn. I asked Mike which of the drinks on the menu would be most easily reproduced by a home bartender, and he selected the Slow Hands as a tropical Martini with a gin over rum split base akin to the 1930s\nPortorico\nor my\nPreston-Baker\n. Once mixed, the Slow Hands carressed the senses with a dark spice and tropical aroma with pineapple and coconut elements dancing on the nose. Next, a coconut and white wine sip with a decent mouthfeel led into gin, rum, coconut, pineapple, and spice flavors on the swallow. After this drink, a Rhum Barbancourt special menu with $5 cocktails started, so I stayed for two more drinks, and I had another one or two from him two days later (see below). Sometime during the later point of the night, a bartender sitting next to me, Greg McDonald from Jacksonville, Florida, was tasting rum pours, and declared, \"I want my rum to taste the way my socks smell. It's got to be funky.\" And Rum Club certainly had the bottles to fulfill his request and price range.\nWhen I saw Mike later in the week at an official event as a guest bartender at another bar across town, he said that he had something for me. I felt honored that he thought of me, until I learned that I was being Iced™. Mike was a good sport when I asked whether I could skip taking a knee to down this twelve ounces of delightful malt beverage since I was \"getting old,\" and he agreed. It was actually that I did not want to kneel in the one pair of pants I brought onto the floor of a wacky industry event, but six of one half dozen the other. The next drink I got from him was at least voluntary which was a layback of the mezcal that they were mixing with the sponsor Mr. Black in one of the many coffee-flavored drinks that night.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUpYBnyMl9mqptC9Vt2C9ytnMVbWrCp239wfNZLMeY56jVHKto0y1bYcllF1a7jx8ImSW571NlN7_SL94E37JGXd3kcHrsyipF5qqQOJLaend8w84WmZ7dHkBvlJNJ1Tu2Cp993N8QMYnBm0WHNKmQvFdtZK1G91qBFM_LZGA2Jsw8nO6y5lA72epHitX/s320/slowhands_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRB8OW9L4slMS1_VGoSru7MrEl00XaP_jX-lXu9_6RGYBDGxkKmRteJAwIUwaOese_m0BqccsjtxLFPx_yJVDYjhweixDg-HvHmEm-6-nah-GgExXntXtVbV4yuARX893Jac5GELFfDfkEKDODXq_t9amej4gUPFqvuJB5s8PPRm0W9J559HpfmSz6NCG/s320/juice_rumclub400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUpYBnyMl9mqptC9Vt2C9ytnMVbWrCp239wfNZLMeY56jVHKto0y1bYcllF1a7jx8ImSW571NlN7_SL94E37JGXd3kcHrsyipF5qqQOJLaend8w84WmZ7dHkBvlJNJ1Tu2Cp993N8QMYnBm0WHNKmQvFdtZK1G91qBFM_LZGA2Jsw8nO6y5lA72epHitX/s800/slowhands_ig400.jpg", "comment_count": 0 }, { "title": ":: cocktail rock: drinks inspired by the clash ::", "url": "https://cocktailvirgin.blogspot.com/2025/10/cocktail-rock-drinks-inspired-by-clash.html", "published": "2025-10-28T08:00:00.195-04:00", "updated": "2025-10-28T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": null, "categories": [ "*essay" ], "ingredients": [ "1 1/2 oz London Dry Gin", "1/2 oz Fino Sherry", "1/2 oz Lemon Juice", "1/2 oz Simple Syrup", "2 dash Orange Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with an expressed grapefruit twist. Stir with ice and strain into a coupe glass rimmed with a sugar-cracked black pepper rim. Stir with ice and strain into an old fashioned glass.", "body_text": "I recall my amazement back in 1982 when The Clash’s video for “Rock the Casbah” came on MTV. The edgy haircuts, the musicians stomping in the sand in front of an oil rig, the military-cut outfits, and of course the armadillo running by in various scenes caught my attention as something very different from the new wave and pop videos that station had been playing. I got exposed further to the band when my brother bought the 2-CD set of\nThe Story of the Clash\n, but my true education of fitting The Clash into the scope of things was when I became a radio DJ at WHRB’s punk, hardcore, and experimental programming, the Record Hospital, during graduate school. There, I had access to music that had similar political messaging as well as punk that hybridized with reggae, rockabilly, and other influences.\nThe Clash formed in 1976 in the early moments of the British punk scene around a year after the Sex Pistols began and concurrent with groups like The Damned, The Vibrators, and The Jam. The original band line up consisted of Mick Jones and Joe Strummer on both guitars and vocals, Paul Simonon on bass, and Terry Chimes on drums. Chimes’ initial time with the band was short for he was replaced by Topper Headon in May 1977 soon after the release of their first album, and the roster remained more or less as such until Headon was kicked out until he beat his drug habit and until the band was officially retired with Strummer’s death in 2002. Joe Strummer in a\nNew Musical Express\narticle in late 1976 described the band’s manifesto as “I think people ought to know that we’re anti-fascist, we’re anti-violence, we’re anti-racist and we’re pro-creative. We’re against ignorance.”\nThe band’s sound over the years fused their version of punk with reggae, dub, jazz, ska, funk, rockabilly, and hip hop throughout their tenure, and they sung about issues including racism, drugs, classism, aristocracy, police, and government overreach. The ties to Jamaican music were most strongly linked to bassist Simonon who grew up in heavily black neighborhoods in London where he bonded with the West Indian population there and witnessed police actions that rang out as institutionally racist to him. The band’s progressive voice was rather radical for the times and ventured into socialist, humanist, and anti-capitalist realms at various points.\nIt is hard to do The Clash justice in just a few paragraphs, so here are a few highlights. The most iconic image of the band is Simonon at a 1979 show smashing his bass in frustration of how the bouncers were treating the audience (see the final image below). In 1981, the group invited hip hop acts like the Sugarhill Gang and Grandmaster Flash to open for them, and this appreciation and cross-pollination also reared itself in songs like “The Magnificent Seven” and later in Jones and Strummer’s side project Big Audio Dynamite. In more modern times, their “Straight to Hell” song about societal injustices circa 1982 was sampled into the pro-immigrant 2008 hit “Paper Planes” by M.I.A.\nFor this project, I asked bartenders to help me by submitting cocktails based on songs or lyrics from The Clash, and if they were up to it, explaining how and why they connected to the band and song in creating the recipes. With stirrings of rebellion, political consciousness, and humanitarian issues in current day society, it felt like the right time to pay respect to The Clash with this cocktail biopic.\nLondon Calling\n1 1/2 oz London Dry Gin\n1/2 oz Fino Sherry\n1/2 oz Lemon Juice\n1/2 oz Simple Syrup\n2 dash Orange Bitters\nShake with ice, strain into a coupe glass, and garnish with an expressed grapefruit twist.\nIt felt like a slight not to include this drink invented at London’s Milk & Honey by Chris Jepson. He submitted the drink to a cocktail competition hosted by\nDrinks International\nin 2002, and it has become a modern gin staple. The Gin Sour with fino sherry tribute to The Clash’s 1979 song has a classic feel to it reminding me of the dry vermouth version, the\nLaughing Soup\n, from Boothby’s 1934\nWorld Drinks and How to Mix Them\nalthough others have associated it with the\nBarbara West\nalso from the 1930s.\nDeath or Glory\nThe first The Clash-named drink that I personally had was this one paying respect to the 1979 song “Death or Glory”. It was created at Trina’s Starlite Lounge in Somerville, MA, in 2013 by one of the co-owners Beau Sturm and was included in my second book,\nBoston Cocktails: Drunk & Told\n. Both Beau and co-owner Josh Childs have had some bangers of musically-inspired drink names on the menu, and this one lured me in when Angostura Bitters was the third ingredient in the description instead of last. If love and hate were tattooed across the knuckles of my hands, I would be raising up the former in the approval given the elegant balance of this complex recipe.\nClash City Rockers\nGergő Muráth dubbed this drink after one of The Clash’s singles released following their first album in the UK that was later included in the American release of said debut. Gergő developed it in 2019 while bartending at Trailer Happiness in the same London district, namely Notting Hill, that The Clash first called home. He picked the name for it is one of his favorite songs from the band, and he appreciated its connection to other musicians such as reggae DJ and producer Prince Far-I who are mentioned in the lyrics. The pair of Jamaican rums is duly noted here.\nRums of Brixton\nJace Sheehan, bartender at Boston’s Eastern Standard and Equal Measure when this was submitted, offered up this recipe dubbed after the song “Guns of Brixton” from the 1979 album\nLondon Calling\n. Jayce explained the drink he crafted for a guest tiki shift in 2016, “The inspiration behind the cocktail stems from my love of punk music and the correlation to current affairs. The song was originally written to describe the heavy-handedness of police, the recession, and other urban factors of the time. Pusser’s English rum [founded 1979] as the base is an ode to this era.” The extra time taken to make the orange syrup is worth it!\nPolice and Thieves\nFrank Cisneros submitted this recipe name after a song on The Clash’s first album in 1977 that was a cover of Junior Murvin’s 1976 reggae track. Frank came up with this crowd pleaser for the opening menu at the Gin Palace in Manhattan where it became one of the most popular drinks during the bar’s span from 2012 to 2015.\nWrong ‘Em Boyo\nCocktail enthusiast and home bartender Craig Eliason who I know from\neGullet\nand\nKindred Cocktails\nsites offered up this honorific to the track from the 1979\nLondon Calling\nalbum that was a cover of a 1967 song retelling the Stagger Lee legend by The Rulers from Jamaica. Much like me, Craig first encountered the band through the “Rock the Casbah” video on MTV, and he fell in love with the band after buying\nLondon Calling\n. Craig described, “Split base of gin from England and rum from Jamaica seems an obvious choice for the band. I also think the earthy gentian quality of Salers fits the bitter energy of the band. The rather high ABV doesn’t feel out of place, too!” His mix definitely captures the group’s energy and influences rather well in the glass.\nSherry, Don't like it?\n2 oz Yobo Kish Earth Mushroom Soju\n1 oz Amontillado Sherry\n4 dash Coffee Bitters\nStir with ice and strain into a coupe glass rimmed with a sugar-cracked black pepper rim.\nConnecticut bartender Anthony DeSerio made up this unique aperitif cocktail for his bar that he named after a spin on the lyric “Sharif don’t like it” from The Clash’s 1982 “Rock the Casbah”. Sharif is Arabic for a title of respect for a noble or highborn, but Anthony does not feel that sherry gets the respect it deserves. He paired it with an umami-laden California-made soju crafted with smoked mushrooms that the brand developed in partnership with Top Chef-competitor Kristen Kish.\nShould I Stay or Should I Go Now\n1 oz Amaro Montenegro\n1 oz Amontillado Sherry\n1/2 oz Benedictine\n1/2 oz Jim Beam Black Bourbon\nStir with ice and strain into an old fashioned glass.\nSam Treadway, bar director at Backbar in Somerville, MA, has been amazing me with his creativity with gems like this one since I started sitting at his bar when he helped to open up Drink in Boston back in 2008. Sam named this one after a lyric from the 1982 hit from the\nCombat Rock\nalbum (the song title itself lacks the word “now”), and he used the menu subtitle, “When deciding on your next move, just drink this. If you stay to have this lower ABV riff on a Black Manhattan then the rewards will be double.” Sam explained how the lyric “one day it’s fine and next it’s black” made him latch on to the Black Manhattan (a Manhattan made with an amaro in place of the sweet vermouth) as inspiration and the double-aged bourbon, Jim Beam Black, for fortification.\nOverpowered by Funk\nAfter I put out the call for recipes, a bartender called dibs on a song, “Lost in the Supermarket”, that I already had a recipe for; therefore, I developed this one inspired upon spotting the song title in the band’s 1982 Combat Rock album. Like the Wrong ‘Em Boyo recipe, I too latched onto the reggae aspect to reach for my bottle of Smith & Cross, and I followed up with cachaça since the duo worked well in the\nJah Rule\nthat I had just made from the\nEasy Tiki\nbook. I rounded things off with the funky amaro Cynar as well as banana liqueur. I never did receive the Lost in the Supermarket recipe from that bartender, but mine as a Rob Roy-Apple Negroni mashup can be found\nhere\non the blog.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFWvsu_bVg3_eAUD-Uf7grh9BSp4TgrQzBTyc108wXwvsuuzx3_3tKzrPuHeDPYUlbFesacVKpij0_juVGZuQWeGwKtDI_luFBIFVTZC1KG9GxVHoiIluP6OxGdXlfx_aqBnOXn9AzHmU5-vxp-slNL2Fm8g0W0d5X4GamXsyi7wbJZvWmhGjbXnZUYde/s320/theclash_cocktailrock_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYss-v7QhvYa6BvncYyqoAIeQ7Uh_Pq2AkJGm0aMekLs_dzYBkQwKw3xuBWBmKIwKkqIxGnMUma8NgRP03lHcgknFmNhsJR9GVD1eqVkQMPQOm4vlaButrr_f6gfQ-918wQozt2uhAiRig6YZ6rqIQ7DYYDgbHmfkRhqPi8OT_P29uqtzhqJ7CCOMyCWc/s320/beausturm_byfredyarm_deathorglory_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMlj4zCcjgA8kE2f-YqSLCb-bw3pykVvEkjJ-xmUEjbJVerFSXQTI8Gi5Uek29TmYX8D6xfFb8cjocA1ilD0aIKIUlkJaCgGkRfEbghK1-ovBCNLuuaQtRw7Uw_z80r14dew0AG0vMaMcpqSYOZBlf6uaIMkbouiM8YplPzC-TpSwLAQnqdc8oLfgUBCX/s320/jacesheehan_rumsofbrixton_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZ8r2r2ko24Jk8OxCsgwuODomhWslndLto-TzOcpJjL94_VSnfNbgV8vbmP1sg5QTzyAdXPJeTFbFAWOsn0-IFUdjudJOunaQoA0Utq_s1y_IgTCyzHmRmdq6XFm54VTqc1o7s5czTxdoUZMXlpnvT0NDPODM9dF_g9QcED6omP6Qz46xt9L6mmxaVGzA/s320/craigeliason_wrongemboyo_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZtcqPiOIWJpfrX5Pw4ljnIiCRZcQPGI11dlWISrXzPrA2Xlujgc4mYS-mMAIo2gqvA0whBn4TZAAufKgwC3c1LqTPIxMDk3lRlQBQ85doS6EH0nV0cqG1f-Rh8tXb3iy_KrJnCeLYhY43THZQwI2VUBzR1CPBnXfk1u_1rxnSQSCI0hUaygp-s0N2n9V/s320/anthonydeserio_sherrydontlikeit_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj99cqL8v9-5fZ2p6pM17d75VYpblmdZ5Lh-9OwZXgEP7LkCij6TwP7AxhPCJbVc87lIvBJF5V2zK-J2xgck6mVx7_VMX4sLLgasndSAN2X7NUWDG9OzHZaXpsLltz4n5ej3egYN78rJfnb34z22SoDGICtp6TsH5_Fbe3P6c6jOP49gcmXs7yqO3tS_GL/s320/samtreadway_shouldistay_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-06_7CgCaa9A5JJYHrdtj2zuyhmKk7Cf_XmfBmgYuX0mu9qZvfy_opJj9l3TN15MjRG5fyTWjMpHdAL69Nszm8zffhhcNPLBIA6xsQK84d-x2IW41pGWYw472wtNCvwONPTLkBhyphenhyphenBizq1s6EzjAc14NQtnS1v6oN2CvXEeW6oucg1-1mN8vi5cPS_XgG6/s320/fredericyarm_overpoweredbyfunk_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1sSccIjMmBbw-p_Py1WSGDTZPY_dq5V4kocRaRunQxAk1GDr9q5c6xtXBd3isu37SkY4AzM_hZwVAFEMFZbh2XLtgeoyFlLOsEvKdNfPp1hLel2_sxEMrHW8ER-mwSM9fk0fSXGQGDWvi5cv_8YhGGAH2G7nnRw2kZaYAQWOGj8krMl03-eiEkzQfd8Q/s320/bass_smash_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFWvsu_bVg3_eAUD-Uf7grh9BSp4TgrQzBTyc108wXwvsuuzx3_3tKzrPuHeDPYUlbFesacVKpij0_juVGZuQWeGwKtDI_luFBIFVTZC1KG9GxVHoiIluP6OxGdXlfx_aqBnOXn9AzHmU5-vxp-slNL2Fm8g0W0d5X4GamXsyi7wbJZvWmhGjbXnZUYde/s800/theclash_cocktailrock_400.jpg", "comment_count": 2 }, { "title": "velvet tuxedo no. 2", "url": "https://cocktailvirgin.blogspot.com/2025/10/velvet-tuxedo-no-2.html", "published": "2025-10-29T08:00:00.071-04:00", "updated": "2025-10-29T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": null, "categories": [ "*portlandcocktailweek", "absinthe", "bitters (orange)", "gin", "maraschino", "sloe gin", "vermouth (bianco)", "vermouth (dry)" ], "ingredients": [ "1 3/4 oz Fords Gin", "1/2 oz Fords Sloe Gin", "1/4 oz Maraschino Liqueur", "1/4 oz Dry Vermouth", "1/4 oz Blanc Vermouth", "2 dash Orange Bitter" ], "instructions": "Stir with ice and strain into a coupe glass, garnish with spritzes of absinthe and a cherry. For the drinks served in class, the batch bottles were rinsed with absinthe before being filled and chilled, and we were allowed to pour and garnish our own drinks (I chose an orange peel and cherry that appeared on the presentation's photo).", "body_text": "1 3/4 oz Fords Gin\n1/2 oz Fords Sloe Gin\n1/4 oz Maraschino Liqueur\n1/4 oz Dry Vermouth\n1/4 oz Blanc Vermouth\n2 dash Orange Bitter\nStir with ice and strain into a coupe glass, garnish with spritzes of absinthe and a cherry. For the drinks served in class, the batch bottles were rinsed with absinthe before being filled and chilled, and we were allowed to pour and garnish our own drinks (I chose an orange peel and cherry that appeared on the presentation's photo).\nTwo Wednesdays ago, I attended a six hour class called \"Hospitality by Design\" sponsored by Fords Gin. In between the morning and afternoon sessions was a three-Martini lunch that began with a classic Gin Martini and Gibson and ended with one of the most elegant drinks of the week, the Velvet Tuxedo No. 2. The presentation's slide read, \"Our final martini is a riff on the\nTuxedo No. 2\n, made with Fords Gin, Fords Sloe Gin, dry vermouth, Maraschino liqueur, orange bitters, and a kiss of absinthe. Named after the Tuxedo Club in New York, it's a Martini dressed for evening. Elegant, aromatic, slightly sweet, with a touch of sloe and stone fruit notes, it finds its match in a rich chocolate dessert. The cocktail's floral notes lift the dessert, while the gin's structure cuts through its cocoa richness.\" In my glass, the Velvet Tuxedo No. 2 offered up orange, berry, nutty cherry, and pine aromas. Next, a semi-sweet, red and purple fruit, and hint of cherry notes on the sip gently slid into juniper, semi-bitter tannic fruit, and anise flavors on the swallow. For those wishing to make this as accurately as possible, Fords Sloe Gin is a seasonal limited release, so keep an eye out for it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vm0ZaoyrsnJWKED5vuxuFE49s-NTH5h2akrm-0iUiY1Ui8sXDatjhY81EjgEWyvUXDGd1RVrRgUmn0pYtc_6KIk6MCB1PUetMuR20E6-bFtBjxRRAcA6W_Js0oVs128Y4UgypQKlS17BfPqE2DimTdfmv4-uXJZb3MQHxLmjird9p029P8B-72ZdM7Ca/s320/velvettuxedo_pdxcw400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vm0ZaoyrsnJWKED5vuxuFE49s-NTH5h2akrm-0iUiY1Ui8sXDatjhY81EjgEWyvUXDGd1RVrRgUmn0pYtc_6KIk6MCB1PUetMuR20E6-bFtBjxRRAcA6W_Js0oVs128Y4UgypQKlS17BfPqE2DimTdfmv4-uXJZb3MQHxLmjird9p029P8B-72ZdM7Ca/s800/velvettuxedo_pdxcw400.jpg", "comment_count": 0 }, { "title": "crooked kilt (accomplice bar)", "url": "https://cocktailvirgin.blogspot.com/2025/10/crooked-kilt-accomplice-bar.html", "published": "2025-10-30T08:00:00.001-04:00", "updated": "2025-10-30T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other", "portland-or" ], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Leo Robitschek", "source": "The NoMad Cocktail Book", "year": null }, "categories": [ "#other", "#portland-or", "chartreuse (green)", "falernum", "lime juice", "pineapple juice", "scotch", "sherry" ], "ingredients": [ "1 oz Laphroaig 10 Year Scotch (*)", "1/2 oz Oloroso Sherry (*)", "1/2 oz Green Chartreuse", "1/2 oz Falernum", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": "Whip shake, pour into a Cobbler-appropriate glass, fill with crushed ice, and garnish with mint sprigs.", "body_text": "1 oz Laphroaig 10 Year Scotch (*)\n1/2 oz Oloroso Sherry (*)\n1/2 oz Green Chartreuse\n1/2 oz Falernum\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\nWhip shake, pour into a Cobbler-appropriate glass, fill with crushed ice, and garnish with mint sprigs.\n(*) Original has: 1 1/2 oz J&B Blended Scotch as the base spirit and a Laphroaig spritz as part of the garnish; this is my guess on the Laphroaig and sherry amounts assuming that the Accomplice Bar held everything else constant from the NoMad recipe.\nThe Wednesday night of Portland Cocktail Week, I stopped by an unofficial event at the Scotch Lodge after the last official event of the evening, ChurroFest, was over. Scotch Lodge was hosting the Accomplice Bar with their menu of \"The Accomplice Guide to Los Angeles Cocktails.\" The one I selected was the Crooked Kilt which appeared to be their take on Leo Robitschek's recipe from\nThe NoMad Cocktail Book\n. All the ingredients appeared the same except for the removal of the blended Scotch base and perhaps shifting the aromatic Laphroaig garnish to replace it; moreover, Oloroso made an appearance. Therefore, the above recipe is my best guest using the original combined with Accomplice's menu's ingredient list and my intuition from tasting it. The two visiting bartenders were way too frantic to keep up with all the service tickets to ask, and the bar never replied to my\nInstagram\nmessage, so I figured that this was the best that I could do. Leo described his creation as \"A Scotch Cobbler with bitter, green pineapple notes,\" and I was all for that with an upping of Islay smoke and the addition of dried fruit notes. In the glass, this Crooked Kilt emanated mint and herbaceous aromas. Next, pineapple, grape, and lime on the sip blossomed into smoky Scotch, pineapple, nutty sherry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR3Qd7TaowAYJyTD2HGG1jjhI9k7BC5BlANcrE6aPVL4zwtWQqfmXIQ1wUMT6a8F0Ze-hZ8IssrWERmNuFS_qYN1bfTtNPjzipfcRx8BN6R-nU2mIKkhSQs_IAtRScvSn7mPFS_rYO2oZzye2Z9rbShwGTAtrfgEyoH3HVSprs9fPM6Shkmje6tr_Ozrj/s320/crookedkilt_pdxcw400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR3Qd7TaowAYJyTD2HGG1jjhI9k7BC5BlANcrE6aPVL4zwtWQqfmXIQ1wUMT6a8F0Ze-hZ8IssrWERmNuFS_qYN1bfTtNPjzipfcRx8BN6R-nU2mIKkhSQs_IAtRScvSn7mPFS_rYO2oZzye2Z9rbShwGTAtrfgEyoH3HVSprs9fPM6Shkmje6tr_Ozrj/s800/crookedkilt_pdxcw400.jpg", "comment_count": 1 }, { "title": ":: how to talk to your bar hero ::", "url": "https://cocktailvirgin.blogspot.com/2025/10/how-to-talk-to-your-bar-hero.html", "published": "2025-10-30T10:00:00.249-04:00", "updated": "2025-10-30T11:25:06.163-04:00", "author": "frederic", "post_type": "essay", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*essay", "*portlandcocktailweek" ], "ingredients": [], "instructions": null, "body_text": "I recently returned from Portland Cocktail Week where there was a mixed array of attendees, presenters, and staff in the bar industry at all levels from being in their first few years to being well into their second decade with tons of accolades. There is always the question of how do you approach someone that you have heard about or look up to and make it seem authentic and not awkward? And if you are at a level where folks might want to learn from you, how can you make yourself more approachable?\nBack in the first year of graduate school, I joined the college radio station's punk programming team, the Record Hospital. I was trained by senior DJ Morgan Andrews who also played bass for the Boston band the Swirlies at the time. While Morgan gave me a lot of tips on everything on how mix records to how to do a proper ticket give away, the most valuable advice that he gave me that still carries on is, \"If you want to meet a big rockstar, don't talk about music. Talk about something like skateboarding. That way they are on the same level as you.\"\nI remember talking to Dale DeGroff the first time. He, my wife, and I were all taking a way too early flight from Tales of the Cocktail 2010 to an airport in New York City (and we would be connecting on to Boston). When I spotted him reading the newspaper in the terminal and mentioned to my wife that I would like to talk to him, she encouraged me. I did not have a gameplan in mind, but luckily Dale is always on. He immediately asked where I was from and then praised how well various Boston bars and bartenders had done at the awards or in the events that they helped run that past week. That meeting went well mostly due to the fact that Dale is a consummate hospitalitarian, but I have had other meeting moments of people that I had looked up to on paper (especially due to their recipes that I had made in my home bar) that have come off as at best awkward and at worst traumatizing to me (or both of us) and that I wish had been avoided.\nWhen I first met David Wondrich at an event in Boston, we talked extensively about music which was what he was writing about before he started focusing on cocktails for\nEsquire\nand his books. In fact, most future meetings with Dale have led into discussing music especially jazz, and it was probably a joy for him not to be talking about cocktails and bartending for a brief moment. Especially when Dale had a chance to talk about all the jazz greats that he got to meet or convinced to play an impromptu set at his bar. I have enacted similar tactics with other bar professionals, although first that commonality in an outside field or interest has to be gleaned whether in conversation, in observation, or by online research.\nDuring Portland Cocktail Week, I was surrounded my a lot of young bartenders with a smattering of amazing veterans like Shawn Soole, Kate Gerwin, and Toby Maloney. I tried to talk to as many people as I could especially while waiting in line for an event or on the shuttle bus. I connected with one 25 year old bartender not by discuss bartending or recipes but through literature; I was able to share books that I was reading during those years such as post-WWII Japanese authors and beat authors that taught me much about life and discovering our place in the world when I was their age. With a married distiller couple, I had an amazing conversation about our respective experiences vegetable gardening and pickling this season instead of discussing their whiskey (that I knew I was going to hear about later that evening). Others displayed clothing or other items of punk, goth, or metal theme that made for interesting ways of chatting with them about art, culture, travel, and music; it did lead into some discussions about the job ranging from how to advance in the craft to how to rework a resume. Even cool tattoos helped start a conversation with bartenders that were in a different style of bonding than the circa 2010 discussions of bars, recipes, and techniques.\nBesides taking the initiative, I also made myself more approachable by dressing down in t-shirts and wearing brand swag of things like Fernet Branca, Malört, or Jagermeister instead of dressing up to my professional statute. Perhaps the professionalism is necessary when doing business or at certain brand events, but for Portland Cocktail Week, it seemed like a bit of overkill and out of place for the liberal bastion of \"war-torn\" Portland. Smiling, keeping a sense of humor, and joking with folks made me more approachable. A few folks sought me out for advice or renegade mentoring sessions (past the nine\nofficial ones\nI did that week) because I made myself appear welcoming.\nThere were definitely a few people that I wanted to speak to that week but their intensity of clothes or facial expression was a little off putting. One bar professional was dressed to the nines, and I did not feel as comfortable approaching them although I did introduce my mentee to them since they were in the same city. Another bar professional who had a serious look to them, although I later chatted with them (since we had briefly met at the USBG nation event in Atlanta this past May) that led to an hour long phone call about career trajectories a few days after PDXCW was over.\nThe bottom line is to always be searching for that talk about skateboarding moment when not only looking up but over or even down to the less experienced. You never know where that great conversation will lead or how it will inspire you, so make yourself less intimidating and more inviting to see what can transpire. My wife was pleased and noted how much of the old me had returned back from Portland and how inspired I seemed as a result of these interactions all week.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jjgtPlwmDQPPoTjbV_PhTWp3WISmDJKvq7ZrFX4MN_xbGazo9ilJ5JaJ85TSx8v67gv_gDGXHX3H2T0RkUmnMehOEiURPRjhMDAYfIYa91L-kz6DBNYXONWFdOJlZUl758DLU8dfucFYz0_kV_B8dFvhUaT6n6GfgXRkYpMbPMFXXN81WkPIby0Fc-dk/s320/barhero1_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGpCNlxWndfCPgfG-YT2LhmMAptOy02Pw-QeDKWE6mSlEPLXG0pfrPNsXuyEcapV0k3n5nC7003tZ3QP0VXH_XH7Ks0xcuTdRQxXR9r5davMrbjT7EADElMn6moo65uyCpSHnUq8BdgYev_r_XCxHDi46ZCd7hfA1uEzFXXw3PT8F66OMM5cbNverbI76/s320/barhero2_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFrXWCk17MuzFcvZ6lh_CNMd1FELTtlX8kvbrEie5j5LAVMALgF7XK-Ys20B9Kg4mbk6DOKMgkL_E89DKsrFsi_HRMp6RZ9Vc96vf1SsnWDwo6vRyr01k5wxj0iOnpHwQ7qEzgP1jfEhucNnJY5sI3NHPGOONAU8vGDwF2UtDr1LsXqx-Yo4dlrqjQvWL/s320/barhero3_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jjgtPlwmDQPPoTjbV_PhTWp3WISmDJKvq7ZrFX4MN_xbGazo9ilJ5JaJ85TSx8v67gv_gDGXHX3H2T0RkUmnMehOEiURPRjhMDAYfIYa91L-kz6DBNYXONWFdOJlZUl758DLU8dfucFYz0_kV_B8dFvhUaT6n6GfgXRkYpMbPMFXXN81WkPIby0Fc-dk/s800/barhero1_400.jpg", "comment_count": 0 }, { "title": "mirage", "url": "https://cocktailvirgin.blogspot.com/2025/10/mirage.html", "published": "2025-10-31T08:00:00.040-04:00", "updated": "2025-10-31T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Joyce Chang", "source": "Bar Margaux", "year": 2024 }, "categories": [ "bitters (orange)", "maple syrup", "rum", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Evan Williams Bonded)", "1 oz Oloroso Sherry (Lustau Amontillado)", "1/2 oz Aged Dark Rum (1/4 oz each Planteray's OFTD & Fiji)", "1/2 oz Maple Syrup", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 oz Bourbon (Evan Williams Bonded)\n1 oz Oloroso Sherry (Lustau Amontillado)\n1/2 oz Aged Dark Rum (1/4 oz each Planteray's OFTD & Fiji)\n1/2 oz Maple Syrup\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nAfter I landed back in Boston from my Portland adventure, I was in the mood for a nightcap so I reached for my copy of\nThe Madrusan Cocktail Companion\nbook by Michael and Zara Madrusan. There, I selected the Mirage by Joyce Chang at Bar Margaux in Melbourne circa 2024 from the book's Manhattan section. Since maple and sherry have been good bedmates in recipes ranging from the\nMapplethorpe\nto the\nMidtown\n, I was game to give this one a go (when I was drinking it, Erick Castro's\nFrench Toast Flip\ncame to mind, but the other examples in retrospect are more stripped down ingredient-wise). In the glass, the Mirage glimmered to the senses with rum funk, maple, and nutty grape aromas. Next, grape and amber notes on the sip opened up into Bourbon, nutty sherry, and maple flavors with rum undertones on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7NGHX_HL8_kdmHxscBoh2-P4zYEa8HOtt9ajiGDxQ_kdZFEvRENeglWkjUoTdNOlOA2tosAY7Bq03t_YhIYdb_2xcstRLF10YYUYpXW8w63EMTtVnFvM2biuETaw5qJMZk8DdfcGY0wUAbJu96zFsgbZN9GBE0afPsPg5ndqA3AC-KD9fs94pt9AQivw/s320/mirage_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7NGHX_HL8_kdmHxscBoh2-P4zYEa8HOtt9ajiGDxQ_kdZFEvRENeglWkjUoTdNOlOA2tosAY7Bq03t_YhIYdb_2xcstRLF10YYUYpXW8w63EMTtVnFvM2biuETaw5qJMZk8DdfcGY0wUAbJu96zFsgbZN9GBE0afPsPg5ndqA3AC-KD9fs94pt9AQivw/s800/mirage_ig400.jpg", "comment_count": 0 }, { "title": "magician's downfall", "url": "https://cocktailvirgin.blogspot.com/2025/11/magicians-downfall.html", "published": "2025-11-01T08:00:00.071-04:00", "updated": "2025-11-01T08:00:00.122-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "James Hoffman", "source": "How To Drink YouTube channel", "year": null }, "categories": [ "grenadine", "lime juice", "mezcal", "passion fruit syrup", "rum" ], "ingredients": [ "3/4 oz Smith & Cross Rum", "3/4 oz Demerara Rum (Hamilton 86° Demerara River)", "1/4 oz Mezcal (Peloton de la Muerte)", "1 oz Lime Juice", "1/2 oz Passion Fruit Juice (1/2 oz Passion Fruit Syrup)", "1/2 oz Simple Syrup (omit, see above)", "1/2 oz Grenadine (Mulberry Syrup)", "1 fistful Mint (12-14 leaves)" ], "instructions": null, "body_text": "3/4 oz Smith & Cross Rum\n3/4 oz Demerara Rum (Hamilton 86° Demerara River)\n1/4 oz Mezcal (Peloton de la Muerte)\n1 oz Lime Juice\n1/2 oz Passion Fruit Juice (1/2 oz Passion Fruit Syrup)\n1/2 oz Simple Syrup (omit, see above)\n1/2 oz Grenadine (Mulberry Syrup)\n1 fistful Mint (12-14 leaves)\nSpindle blend with crushed ice and pour into a Tiki mug (shake with ice and double strain into a Tiki mug). Top with crushed ice and garnish with mint sprigs.\nTwo Saturdays ago, I saw a reference to a drink called the Magician's Downfall by James Hoffman on the\nReddit\nTiki forum, and I tracked down the recipe to the creator's How To Drink\nYouTube\nchannel. While this was most likely inspired by the\nMissionary's Downfall\ngiven the name, this one had the rum, mezcal, passion fruit, mint, and lime of my\nLili'uokalani's Downfall\nalbeit with different rums and modifiers. Once prepared, the Magician's Downfall enchanted the nose with a mint aroma. Next, berry, lime, and tropical flavors on the sip shapeshifted into funky rum, smoky, passion fruit, berry, and mint flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnGTLjpltomxTf1XZSCocXxY9QmIRl5v2E3KySJx0qrAU18MeoR46ocJwhdCayCdeXr0WMWsI4KZbmmrfGM6WPvFg4Y6LU6UKq4tfuXA2-PNQRkxqCD0ZqEFRjD9tQX23_4wkPpAZQTXxcUhyUlZUI04h9zlxmlZGWt412Y0WZbdRIbMdiEbQc43rwBNm/s320/magiciansdownfall_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnGTLjpltomxTf1XZSCocXxY9QmIRl5v2E3KySJx0qrAU18MeoR46ocJwhdCayCdeXr0WMWsI4KZbmmrfGM6WPvFg4Y6LU6UKq4tfuXA2-PNQRkxqCD0ZqEFRjD9tQX23_4wkPpAZQTXxcUhyUlZUI04h9zlxmlZGWt412Y0WZbdRIbMdiEbQc43rwBNm/s800/magiciansdownfall_ig400.jpg", "comment_count": 0 }, { "title": "the law firm", "url": "https://cocktailvirgin.blogspot.com/2025/11/the-law-firm.html", "published": "2025-11-02T08:00:00.049-05:00", "updated": "2025-11-02T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Historic Revelry", "year": null }, "categories": [ "amaro", "bitters (other)", "rum", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Diplomatico Exclusiva Rum", "3/4 oz Quintinya Sweet Vermouth (Giacomo Speroni)", "3/4 oz Amaro Lucano", "1/4 oz Smith & Cross Rum", "1 dash Tiki Bitters (2 dash Bittercube Trinity)" ], "instructions": "Stir with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1 1/2 oz Diplomatico Exclusiva Rum\n3/4 oz Quintinya Sweet Vermouth (Giacomo Speroni)\n3/4 oz Amaro Lucano\n1/4 oz Smith & Cross Rum\n1 dash Tiki Bitters (2 dash Bittercube Trinity)\nStir with ice and strain into an old fashioned glass with a large ice cube.\nTwo Sundays ago, I looked up the folks offering\nmentoring sessions\nalongside me at Portland Cocktail Week, and some of them were apart of a Columbus, Ohio, bartender-built company called Historic Revelry. On the company's website was a recipe section where I landed on the Law Firm. Its rum, sweet vermouth, and amaro structure reminded me of drinks like the\nPalm Viper\n,\nLaughing Boy\n, and\nBridgetown Stomp\n; therefore, I gave it a whirl. Once stirred and strained, the Law Firm summoned caramel aromas with a hint of rum funk. Next, grape and caramel notes on the sip defended the rum, herbal, molasses, citrus peel, and dried fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7eXYigIs3ECuBb1Z1GdTD684fuSqpbIN5DLsKHwiNXWveZRHsTqHn_h0lumqiySKR4B1hmlZRT_loyCXdYAzg_eDJV2fEEAIytduGgC-yg2m7Z423kACjl4bHgo1YDwvhewEgGnANETsNzKglZlb6GXnSoT6UrpdVyBwx-VRO6tRV7M1Q24WcG5Wc7Dn/s320/thelawfirm_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7eXYigIs3ECuBb1Z1GdTD684fuSqpbIN5DLsKHwiNXWveZRHsTqHn_h0lumqiySKR4B1hmlZRT_loyCXdYAzg_eDJV2fEEAIytduGgC-yg2m7Z423kACjl4bHgo1YDwvhewEgGnANETsNzKglZlb6GXnSoT6UrpdVyBwx-VRO6tRV7M1Q24WcG5Wc7Dn/s800/thelawfirm_ig400.jpg", "comment_count": 0 }, { "title": "fantasma", "url": "https://cocktailvirgin.blogspot.com/2025/11/fantasma.html", "published": "2025-11-03T08:00:00.037-05:00", "updated": "2025-11-03T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Pammy's", "year": 2017 }, "categories": [ "amaro", "bitters (other)", "mezcal", "vermouth (bianco)" ], "ingredients": [ "1 1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)", "1 oz Dolin Blanc Vermouth (Servito)", "1 oz Luxardo Bitter Bianco", "2 dash Scrappy's Cardamom Bitters (The Bitter Housewife)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lime twist.", "body_text": "1 1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)\n1 oz Dolin Blanc Vermouth (Servito)\n1 oz Luxardo Bitter Bianco\n2 dash Scrappy's Cardamom Bitters (The Bitter Housewife)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lime twist.\nTwo Mondays ago, I was perusing an online recipe flashcard set for Pammy's in Cambridge, Massachusetts, and a Luxardo Bitter Bianco recipe called the Fantasma caught my eye. The closest thing to this mezcal White Negroni on the blog was perhaps the aged gin-based\nJaded Sensibilities\n, so I was curious. Moreover, a\nYelp\nmenu photo points this to the December 2017 timeframe. Once served, the Fantasma met the nose with a lime, vegetal, herbal, and smoke bouquet. Next, a semi-sweet white wine sip opened up into smoky mezcal, bitter herbal, wormwood, and cardamom flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VqFqpFczS6YuP5gBSiQi7E3mzlDyf5yYstCC0P6OSAY59TXLosKAtjMq9NuQLFGsPbQ_fSCoD3_ceJz2WOhZnkgXGPyy8QSHTZRUnG0YJkVl_NTQVhALxsgwiLe22YQ5FgirxQWLoGugG7DWHCvpbiiJLQqS5jq_4YWi6SUgbo8725LrrMIdE1fPX2mC/s320/fantasma_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VqFqpFczS6YuP5gBSiQi7E3mzlDyf5yYstCC0P6OSAY59TXLosKAtjMq9NuQLFGsPbQ_fSCoD3_ceJz2WOhZnkgXGPyy8QSHTZRUnG0YJkVl_NTQVhALxsgwiLe22YQ5FgirxQWLoGugG7DWHCvpbiiJLQqS5jq_4YWi6SUgbo8725LrrMIdE1fPX2mC/s800/fantasma_ig400.jpg", "comment_count": 0 }, { "title": "cannibalernum", "url": "https://cocktailvirgin.blogspot.com/2025/11/cannibalernum.html", "published": "2025-11-04T08:00:00.044-05:00", "updated": "2025-11-04T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Matthias Soberon", "source": "Instagram", "year": 2019 }, "categories": [ "bitters (Peychaud's)", "falernum", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 oz Pineapple Rum (Planteray Stiggins' Fancy)", "2/3 oz High Proof Rum (1/4 oz each Planteray OFTD, Smith & Cross, and Privateer Navy Yard)", "3/4+ oz Lime Juice", "3/4 oz Falernum (Velvet)", "1/2 oz Passion Fruit Syrup" ], "instructions": "Whip shake with crushed ice, pour into a double old fashioned glass, and fill with crushed ice. Float dashes of Bitter Truth Creole Bitters (Peychaud's) and Matthias' 2022 post shows a mint garnish. The weird measurements make more sense in metric.", "body_text": "1 oz Pineapple Rum (Planteray Stiggins' Fancy)\n2/3 oz High Proof Rum (1/4 oz each Planteray OFTD, Smith & Cross, and Privateer Navy Yard)\n3/4+ oz Lime Juice\n3/4 oz Falernum (Velvet)\n1/2 oz Passion Fruit Syrup\nWhip shake with crushed ice, pour into a double old fashioned glass, and fill with crushed ice. Float dashes of Bitter Truth Creole Bitters (Peychaud's) and Matthias' 2022 post shows a mint garnish. The weird measurements make more sense in metric.\nOn\nInstagram\n, I spotted one of my friends making a tropical drink called the Cannibalernum that was created by Matthias Soberon circa 2019. I most recently had the combination of rum, passion fruit, falernum, and lime in the Saturn riff the\nJanus\n, and it has prospered in drinks ranging from the\nSunakora Zombie\nto the\nLast Rites\n. Besides that, the mashup of the words \"cannibal\" and \"falernum\" made for an equally tempting concept as the ingredients. In the glass, the Cannibalernum hunted down the nose with a mint and anise aroma. Next, lime, melon, and tropical flavors on the sip ensnared rum, pineapple, passion fruit, clove, and funk flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EEzqA-wFT7NICTWfvyg0fg3Or1gEGu8XEFvLNS9D8W57BKJ6KNu_CVXrf-Y8NZ5P7uBCsxRh0rFGHW3LjDfm8Ia3QTXGq987xPYfkg2kJJtUbNoD1lnsPvnLEGR7W3NvdJQtwcVzor1GHhd-qlZwDc7tyDn2j6H-BMEJY4d4NAcQSO3DUi-3eUn37rgQ/s320/cannibalernum_ig401.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EEzqA-wFT7NICTWfvyg0fg3Or1gEGu8XEFvLNS9D8W57BKJ6KNu_CVXrf-Y8NZ5P7uBCsxRh0rFGHW3LjDfm8Ia3QTXGq987xPYfkg2kJJtUbNoD1lnsPvnLEGR7W3NvdJQtwcVzor1GHhd-qlZwDc7tyDn2j6H-BMEJY4d4NAcQSO3DUi-3eUn37rgQ/s800/cannibalernum_ig401.jpg", "comment_count": 0 }, { "title": "the man comes around", "url": "https://cocktailvirgin.blogspot.com/2025/11/the-man-comes-around.html", "published": "2025-11-05T08:00:00.044-05:00", "updated": "2025-11-05T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2013 }, "categories": [ "bitters (mole)", "brandy", "cynar", "fernet-branca", "mezcal" ], "ingredients": [ "1 1/2 oz Cynar", "1/2 oz Sombra Mezcal (Peloton de la Muerte)", "1/2 oz Spanish Brandy (Gran Duque D'Alba)", "1 tsp Fernet Branca", "1 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a rocks glass (with ice), and garnish with a mint sprig.", "body_text": "1 1/2 oz Cynar\n1/2 oz Sombra Mezcal (Peloton de la Muerte)\n1/2 oz Spanish Brandy (Gran Duque D'Alba)\n1 tsp Fernet Branca\n1 dash Bittermens Mole Bitters\nStir with ice, strain into a rocks glass (with ice), and garnish with a mint sprig.\nI was recently sent a three pack of bottles that included the sherry-tinged Gran Duque D'Alba Grand Reserva Brandy, and I recalled a recipe from New York City bartender Rafa Garcia Febles that I had been wanting to make once I had a Spanish brandy in stock. The drink was The Man Comes Around circa 2013 via\nKindredCocktails\n. Rafa was inspired after having a mezcal-Cynar cocktail at Pouring Ribbons in Manhattan followed by hearing subway musicians on the ride home who played Johnny Cash covers. When he made it back to his home bar, he whipped this up as a nightcap and named it after one of the songs he had just heard. The recipe was alluring for it had the mezcal, brandy, and Cynar trio that I utilized in my\nPapa Was a Rodeo\nand enjoyed in the\nWitch Doctor\n. Here, the Man Comes Around broadcast a mint and caramel aroma to the senses. Next, caramel and grape notes on the sip flowed into brandy, herbal, vegetal, menthol, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALpMdCf9FovRxoNs40RaWsjvUX5MPJ1lVvs3JAP3qAyvaMCv40cnr3fv9qpmmXsVKpmGY_6PuLlhmsyabdeN3mC84LkipNvGte3JO3iPVkPij374UhEPYBy6g13Nje23T-chDJeoUXxriE7I-BL-e6yansDdA4qxl2WHsFpMA-X07uNKrocq5rMFBPONd/s320/mancomesaround_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALpMdCf9FovRxoNs40RaWsjvUX5MPJ1lVvs3JAP3qAyvaMCv40cnr3fv9qpmmXsVKpmGY_6PuLlhmsyabdeN3mC84LkipNvGte3JO3iPVkPij374UhEPYBy6g13Nje23T-chDJeoUXxriE7I-BL-e6yansDdA4qxl2WHsFpMA-X07uNKrocq5rMFBPONd/s800/mancomesaround_ig400.jpg", "comment_count": 0 }, { "title": "demure thoughts", "url": "https://cocktailvirgin.blogspot.com/2025/11/demure-thoughts.html", "published": "2025-11-06T08:00:00.046-05:00", "updated": "2025-11-06T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Dinah Kisil", "source": "Proof Cocktail Bar", "year": null }, "categories": [ "campari", "lime juice", "rum", "scotch", "simple syrup" ], "ingredients": [ "1 1/2 oz Planteray Stiggins' Fancy Pineapple Rum", "1/2 oz Peated Scotch (Caol Ila 12 Year)", "1/3 oz Campari (2 tsp)", "3/4 oz Lime Juice", "1/4 oz Rich Simple Syrup (Sirop JM)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Planteray Stiggins' Fancy Pineapple Rum\n1/2 oz Peated Scotch (Caol Ila 12 Year)\n1/3 oz Campari (2 tsp)\n3/4 oz Lime Juice\n1/4 oz Rich Simple Syrup (Sirop JM)\nShake with ice and strain into a coupe glass.\nTwo Thursdays ago, I recalled meeting Shawn Soole at Portland Cocktail Week this year, so I reached for his\nGreat Northern Cocktails\nbook. There, I latched onto the Demure Thoughts by Dinah Kisil at Calgary's Proof Cocktail Bar that read like the Daiquiri with Scotch version of the\nCampari Swizzle\n. Moreover, rum and Scotch have worked well in Daiquiri riffs like the\nMr. Howell\nand\nStrangeways Daiquiri\n, so I was sold. In the glass, the Demure Thoughts expressed itself with a peat smoke and herbal orange aroma. Next, lime and caramel notes on the sip were mindful of the rum, pineapple, whisky, smoke, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQMc1p6UFrTrhFrpC-Skh8lChGfw6dd7-TMXPONmPLL-VAFjfIFhhWlyEJF9-8ABW38TtW-s-ZpNmv2EFntOR4uNrQm88uV18QS9XkTB1Zg_rDZtN7ANg1ENYpCC7shhiBu0QSfBb9Wi578kFS6h5Va0lnhzdP5tM8SMEM32ycBc3qXagiZvD5rw3xcli/s320/demurethoughts_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQMc1p6UFrTrhFrpC-Skh8lChGfw6dd7-TMXPONmPLL-VAFjfIFhhWlyEJF9-8ABW38TtW-s-ZpNmv2EFntOR4uNrQm88uV18QS9XkTB1Zg_rDZtN7ANg1ENYpCC7shhiBu0QSfBb9Wi578kFS6h5Va0lnhzdP5tM8SMEM32ycBc3qXagiZvD5rw3xcli/s800/demurethoughts_ig400.jpg", "comment_count": 0 }, { "title": "dream of the lava beds", "url": "https://cocktailvirgin.blogspot.com/2025/11/dream-of-lava-beds.html", "published": "2025-11-07T08:00:00.043-05:00", "updated": "2025-11-07T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "benedictine", "bitters (Angostura)", "bitters (orange)", "gin", "rum", "vermouth (dry)" ], "ingredients": [ "1 3/4 oz London Dry Gin (Fords)", "1/4 oz Pineapple Rum (Planteray)", "3/4 oz Dry Vermouth (Dolin)", "1/4 oz Benedictine", "2 dash Orange Bitters (Regan's)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 3/4 oz London Dry Gin (Fords)\n1/4 oz Pineapple Rum (Planteray)\n3/4 oz Dry Vermouth (Dolin)\n1/4 oz Benedictine\n2 dash Orange Bitters (Regan's)\n1 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Fridays ago, I thought about the next drink to make for a regular who I hooked on Martini variations and as a follow up to the\nPortorico\n, a Martini with Jamaican rum and banana liqueur, that I had just served them. Here, I took the\nPoet's Dream\nand merged it with a\nMadame Lou\n(gin, dry vermouth, pineapple syrup) but with pineapple rum in place of the syrup. Plus a dash of Angostura was added to the equation for a little depth. I originally tried a 3:1 gin to pineapple rum ratio but that was a bit distracting, so I toned it down. For a name, I dubbed it the Dream of the Lava Beds with the first part of the name from the Poet's Dream and the second part from Madame Lou's nickname, the Queen of the Lava Beds. In the glass, the Dream of the Lava Beds erupted with an orange, pineapple, and allspice aroma. Next, white wine and caramel notes on the sip relaxed into pine, pineapple, herbal, orange, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjegnYBfeQRi-C6zNMXBrq2LYih13k-1r05fOkDcX-ez0D5TutUZPH6c30sB5EMPqLB-y_P1II4l2Qx39YzO4GSdfGcnJmK8mmzBaQAiP0DVsoZUfxTV135QKuPj719919iKsSpF_DX2jqmSu9RbHZfnQTo4eq7wJ20TcWoRd5Yvh4BTE2sBNBMhAbpzC0/s320/dreamofthelavabeds_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjegnYBfeQRi-C6zNMXBrq2LYih13k-1r05fOkDcX-ez0D5TutUZPH6c30sB5EMPqLB-y_P1II4l2Qx39YzO4GSdfGcnJmK8mmzBaQAiP0DVsoZUfxTV135QKuPj719919iKsSpF_DX2jqmSu9RbHZfnQTo4eq7wJ20TcWoRd5Yvh4BTE2sBNBMhAbpzC0/s800/dreamofthelavabeds_ig400.jpg", "comment_count": 0 }, { "title": "smoke signals", "url": "https://cocktailvirgin.blogspot.com/2025/11/smoke-signals.html", "published": "2025-11-08T08:00:00.036-05:00", "updated": "2025-11-08T08:00:00.123-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": null, "source": "Alcove", "year": null }, "categories": [ "creme de cassis", "lime juice", "mezcal", "simple syrup (ginger)" ], "ingredients": [ "1 oz Del Maguey Mezcal (1 1/2 oz Peloton de la Muerte)", "3/4 oz Crème de Cassis (Massenez)", "3/4 oz Lime Juice", "1/2 oz Ginger Syrup" ], "instructions": "Shake with ice and dirty dump into a single old fashioned glass (strain into an old fashioned glass with a large ice cube).", "body_text": "1 oz Del Maguey Mezcal (1 1/2 oz Peloton de la Muerte)\n3/4 oz Crème de Cassis (Massenez)\n3/4 oz Lime Juice\n1/2 oz Ginger Syrup\nShake with ice and dirty dump into a single old fashioned glass (strain into an old fashioned glass with a large ice cube).\nTwo Saturdays ago, I decided to make the Smoke Signals from Alcove in Boston that I uncovered in a set of online recipe flashcards. Overall, the combination reminded me of Trader Vic's\nEl Diablo\nwith ginger syrup instead of ginger beer/ale as well as mezcal for tequila. There was also Ted Kilgore's\nCount Diablo\nthat was a Diablo riff with ginger liqueur instead of ginger beer/ale as well, but that was also a mashup with Negroni. Once prepared, the Smoke Signals relayed to the senses a smoke and dark berry aroma. Next, lime and red fruit notes on the sip smoldered into smoky, agave, ginger, and tannic berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5auZ7l1Nm7INT_HTO_U3HudmMB1VcrkVyElowbQ8ytHsMvzUe1Fjr4FCtnp8PYhCm5MxdNHC7pCkF3qFpIpQpcOkcsUFXBAGbHgRm8NIjaBuhCgafUxWoWAHXi0zLklfUQA02ediF2yQrNe8TYHanqQRORfJFXY1IamiqfD9_M9H_Ui0vwzIR0IkqR4_/s320/smokesignals_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5auZ7l1Nm7INT_HTO_U3HudmMB1VcrkVyElowbQ8ytHsMvzUe1Fjr4FCtnp8PYhCm5MxdNHC7pCkF3qFpIpQpcOkcsUFXBAGbHgRm8NIjaBuhCgafUxWoWAHXi0zLklfUQA02ediF2yQrNe8TYHanqQRORfJFXY1IamiqfD9_M9H_Ui0vwzIR0IkqR4_/s800/smokesignals_ig400.jpg", "comment_count": 1 }, { "title": "petty crime", "url": "https://cocktailvirgin.blogspot.com/2025/11/petty-crime.html", "published": "2025-11-09T08:00:00.048-05:00", "updated": "2025-11-09T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "whip", "attribution": { "creator": "Jon & Siobhan", "source": "SubtleTiki", "year": null }, "categories": [ "creme de banane", "fernet-branca", "lime juice", "orgeat", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "3/4 oz Fernet Branca", "3/4 oz Lime Juice", "1/2 oz Crème de Banane (Tempus Fugit)", "1/2 oz Orgeat" ], "instructions": "Whip shake with crushed ice, pour into an old fashioned glass (Tiki mug), top with crushed ice, and garnish with mint sprigs.", "body_text": "1 oz Smith & Cross Rum\n3/4 oz Fernet Branca\n3/4 oz Lime Juice\n1/2 oz Crème de Banane (Tempus Fugit)\n1/2 oz Orgeat\nWhip shake with crushed ice, pour into an old fashioned glass (Tiki mug), top with crushed ice, and garnish with mint sprigs.\nTwo Sundays ago, I rediscovered an old screenshot of a friend on\nInstagram\nposting a bitter tropical drink called Petty Crime, and I decided that it was perfect for the evening's nightcap. The recipe was created by Jon & Siobhan of SubtleTiki and was posted on both their\nInstagram\nand their blog. The Fernet-rum Daiquiri aspect of it reminded me of the\nTar Pit\n, and the orgeat-banana duo appeared in the\nBrightside\n,\nBanana Hammock\n, and other drinks and is one that I utilized in my\nEscape from Monkey Island\n. Once prepared, the Petty Crime launched off with mint, banana, and rum funk aroma. Next, a creamy lime and caramel sip developed into funky rum, banana, nutty, and bitter menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyIj2mi7-NaOAJteCmaMDBjn3aotmZeSHASwHx1YvtBmzyVUk12qicKXesEOW2CSkaYVqhw_j76kUdL4EaSBnew6aSqOeACX18sZscxZlR3xxWvDyqdziVfQL7PpHOLa6yp6bvJD4-0seqLX2Vh6jEmsSelzUkVL-oOTGhfA9cHqCwP3tKJBj_y0bVkhM/s320/pettycrime_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyIj2mi7-NaOAJteCmaMDBjn3aotmZeSHASwHx1YvtBmzyVUk12qicKXesEOW2CSkaYVqhw_j76kUdL4EaSBnew6aSqOeACX18sZscxZlR3xxWvDyqdziVfQL7PpHOLa6yp6bvJD4-0seqLX2Vh6jEmsSelzUkVL-oOTGhfA9cHqCwP3tKJBj_y0bVkhM/s800/pettycrime_ig400.jpg", "comment_count": 0 }, { "title": "el burladero", "url": "https://cocktailvirgin.blogspot.com/2025/11/el-burladero.html", "published": "2025-11-10T08:00:00.048-05:00", "updated": "2025-11-10T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2018 }, "categories": [ "bitters (mole)", "brandy", "fernet-branca", "kahlua", "simple syrup" ], "ingredients": [ "2 oz Spanish Brandy (Gran Duque d'Alba)", "1/4 oz Fernet Branca", "1/4 oz Coffee Liqueur (Borghetti)", "1/8 oz Cane Syrup (Sirop JM)", "2 dash Chocolate Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "2 oz Spanish Brandy (Gran Duque d'Alba)\n1/4 oz Fernet Branca\n1/4 oz Coffee Liqueur (Borghetti)\n1/8 oz Cane Syrup (Sirop JM)\n2 dash Chocolate Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nAnother recipe that I wanted to make with my sample bottle of Gran Duque d'Alba was a recipe on the\nBartender's Choice\napp that called for Spanish brandy named El Burladero. The drink was created by Brandon Bramhall at Attaboy's Nashville branch in 2018, and a burladero is a wooden panel in a bullring near the wall to offer a safe space for bullfighters. Since coffee liqueur and Fernet have worked well in the\nQueen Village\n,\nMount Makana\n, and\nDon't Flip Out\n, I was curious to see how it would modify a sherry-driven brandy. In the glass, El Burladero gave forth orange, sherry, coffee, and mint aromas. Next, grape and roast notes on the sip eluded brandy, nutty, coffee, menthol, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOTScIyqcPD7UQMnmKVzVsFrKjUFidQ2VJXzy-0uD875Axd1uhRBXauYDc3vI4t0-kHtfkfaLJA98o7lMxI4gvj-hAxnQA6psSLEaJyMayGYWCtQFb9rngnl4KJ0a4xBPB2HfSsQZLary_qgKuAvXBviNVIkyxDGhJ3JmSrHvpRixUXEFs_JGudH6aUDq/s320/burladero_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOTScIyqcPD7UQMnmKVzVsFrKjUFidQ2VJXzy-0uD875Axd1uhRBXauYDc3vI4t0-kHtfkfaLJA98o7lMxI4gvj-hAxnQA6psSLEaJyMayGYWCtQFb9rngnl4KJ0a4xBPB2HfSsQZLary_qgKuAvXBviNVIkyxDGhJ3JmSrHvpRixUXEFs_JGudH6aUDq/s800/burladero_ig400.jpg", "comment_count": 0 }, { "title": "rogue's romance", "url": "https://cocktailvirgin.blogspot.com/2025/11/rogues-romance.html", "published": "2025-11-11T08:00:00.049-05:00", "updated": "2025-11-11T08:00:00.121-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (Angostura)", "cherry brandy", "lemon juice", "scotch", "vermouth (sweet)" ], "ingredients": [ "1 oz Smoky Scotch (Laphroaig 10 Year)", "1 oz Sweet Vermouth (Giacomo Speroni)", "1 oz Cherry Heering", "1/2 oz Lemon Juice", "1/2 oz Angostura Bitters", "1 Orange Peel approx. 3/4\"x3\" or 1\"x2\"" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 oz Smoky Scotch (Laphroaig 10 Year)\n1 oz Sweet Vermouth (Giacomo Speroni)\n1 oz Cherry Heering\n1/2 oz Lemon Juice\n1/2 oz Angostura Bitters\n1 Orange Peel approx. 3/4\"x3\" or 1\"x2\"\nShake with ice and strain into a coupe glass.\nAfter thinking about the\nDeath or Glory\nthat I republished in the\nThe Clash cocktail biopic\narticle, I became inspired to tinker with the structure. The drink's Cherry Heering made me think of the\nBlood & Sand\nand I later dubbed the end result after another of Rudolph Valentino's movies, namely the Rogue's Romance. I opted for lemon instead of Blood & Sand's orange to mirror\nJohann Goes to Mexico\nand the\nTrinidad Sour\n, and after making it once, I decided to include a regal shake with an orange peel to add back some elegant notes found in the classic. Once made the second time with the orange peel in the shake, the Rogue's Romance served up a peat smoke, red fruit, orange, and clove bouquet to the nose. Next, lemon and caramel notes on the sip blossomed into smoky Scotch, cherry, clove, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkE_OdaIo9R5yIDsFixRkCPR4MMVZCMMtKPaWW3Fl1Yg2vJcgHn93MP2E-BKpCgFZq_0_93fmfNpYecCKrGlB3fKZYsYVeWK3ZO8iIVOm32GvfI3swMdDskyIwa4LfzMwqeoaUrvfeddCe1f0Os-8GE8OShZV1Yeu2jjdvkGKtBogZB_g7jdC93vDRFXSA/s320/roguesromance_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkE_OdaIo9R5yIDsFixRkCPR4MMVZCMMtKPaWW3Fl1Yg2vJcgHn93MP2E-BKpCgFZq_0_93fmfNpYecCKrGlB3fKZYsYVeWK3ZO8iIVOm32GvfI3swMdDskyIwa4LfzMwqeoaUrvfeddCe1f0Os-8GE8OShZV1Yeu2jjdvkGKtBogZB_g7jdC93vDRFXSA/s800/roguesromance_ig400.jpg", "comment_count": 0 }, { "title": "dark hand", "url": "https://cocktailvirgin.blogspot.com/2025/11/dark-hand.html", "published": "2025-11-12T08:00:00.040-05:00", "updated": "2025-12-14T23:40:53.187-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Yao Wong", "source": "The Elysian", "year": 2020 }, "categories": [ "amaro", "bitters (orange)", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Aged Dark Rum (Dos Maderas 5+5)", "3/4 oz Sweet Vermouth (Giacomo Speroni)", "3/8 oz Amaro Lucano", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "2 oz Aged Dark Rum (Dos Maderas 5+5)\n3/4 oz Sweet Vermouth (Giacomo Speroni)\n3/8 oz Amaro Lucano\n1 dash Orange Bitters (Regan's)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Wednesdays prior, I reached for\nThe Madrusan Cocktail Companion\nby Michael and Zara Madrusan, and there I spotted the Dark Hand by Yao Wong at The Elysian in Melbourne circa 2020. I figured that the recipe would be a good inaugural use for the aged rum finished in sherry casks, Dos Maderas 5+5, that I was sent as a sample along with a bottle of Spanish brandy and a bottle of Bauchant orange liqueur. Perhaps the name is a reference to the\nRight Hand\nbut made dark by the rum choice as well as Amaro Lucano in place of Campari. Once mixed, the Dark Hand waved to the nose with an orange, caramel, and sherry grape aroma. Next, a semi-sweeet grape and caramel sip gave way to dark rum, nutty, dark orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXD-ogg_SxdpNeIaFxFTzv7cE_LFJHEL1BDlzBwaeQMtsSi-EcFXqkH9XEbHkvP2nH-29_vAdog91gs2L1FgsPXQ7TIbPIE3VNupsF9XjPa0azgqGKPXvy6BXxhu7wOqJvhbfrgwXAzXJ8wDdrYt_PYNZp38diLFHxIYbomS9XI6xDvrJGzvx68rjzvtd/s320/darkhand_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXD-ogg_SxdpNeIaFxFTzv7cE_LFJHEL1BDlzBwaeQMtsSi-EcFXqkH9XEbHkvP2nH-29_vAdog91gs2L1FgsPXQ7TIbPIE3VNupsF9XjPa0azgqGKPXvy6BXxhu7wOqJvhbfrgwXAzXJ8wDdrYt_PYNZp38diLFHxIYbomS9XI6xDvrJGzvx68rjzvtd/s800/darkhand_ig400.jpg", "comment_count": 0 }, { "title": "razorgrass", "url": "https://cocktailvirgin.blogspot.com/2025/11/razorgrass.html", "published": "2025-11-13T08:00:00.065-05:00", "updated": "2025-11-13T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "snifter", "technique": "whip", "attribution": { "creator": "Andrew Boimila", "source": "Wusong Road", "year": 2023 }, "categories": [ "absinthe", "falernum", "lemon juice", "orgeat", "rum (white)" ], "ingredients": [ "1 1/2 oz Rhum JM 100° Rhum Agricole", "1/2 oz St. George Absinthe", "1/2 oz Orgeat", "1/2 oz Homemade Falernum (Velvet)", "3/4 oz Lemon Juice", "5 drop Saline Solution (20%)" ], "instructions": "Whip shake with crushed ice, pour into a snifter (Tiki mug), fill with crushed ice, and garnish with mint sprigs and a spritz of absinthe (5-6 drops).", "body_text": "1 1/2 oz Rhum JM 100° Rhum Agricole\n1/2 oz St. George Absinthe\n1/2 oz Orgeat\n1/2 oz Homemade Falernum (Velvet)\n3/4 oz Lemon Juice\n5 drop Saline Solution (20%)\nWhip shake with crushed ice, pour into a snifter (Tiki mug), fill with crushed ice, and garnish with mint sprigs and a spritz of absinthe (5-6 drops).\nTwo Thursdays ago, I spotted a recipe by Andrew Boimila that he posted to\nFacebook\n's Tiki Recipes group called the Razorgrass. Andrew created the drink in 2023 during his time at Wusong Road in Cambridge, Massachusetts, and he was going to be competing with it in a cocktail competition soon in Rhode Island. The rhum agricole, absinthe, and orgeat trio was one that I used in my\nMai Tai Suissesse\nfor an absinthe competition years ago; the trio worked great but it was less intentional than this for it was the result of mashing up two classics. Once mixed, the Razorgrass offered up mint and star anise aromas. Next, a creamy lemon sip cruised into grassy, anise, herbal, and almond flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_wxc0WhHdKo-upNRI24A4xUIFqVNdWklPb8Z_GdkJu6CqyeNFxikdrg3FIv4HtJYn3O-Axe7aB85saRk4rSeXJq2ZQiQ7_6Br9uOd94CFJK2jnN-77IGlzg4BQYWSTWSK2lBF_VIoNotPLWfUMM7IJh658zsIqWY2wlUdd-VTm6q0LOpaT4A7xO9_iI-/s320/razorgrass_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_wxc0WhHdKo-upNRI24A4xUIFqVNdWklPb8Z_GdkJu6CqyeNFxikdrg3FIv4HtJYn3O-Axe7aB85saRk4rSeXJq2ZQiQ7_6Br9uOd94CFJK2jnN-77IGlzg4BQYWSTWSK2lBF_VIoNotPLWfUMM7IJh658zsIqWY2wlUdd-VTm6q0LOpaT4A7xO9_iI-/s800/razorgrass_ig400.jpg", "comment_count": 0 }, { "title": "dad bod", "url": "https://cocktailvirgin.blogspot.com/2025/11/dad-bod.html", "published": "2025-11-14T08:00:00.037-05:00", "updated": "2025-11-14T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2023 }, "categories": [ "bitters (Angostura)", "cherry brandy", "curacao", "lemon juice", "orgeat", "scotch" ], "ingredients": [ "1 oz Pig's Nose Scotch (Cutty Sark Prohibition)", "3/4 oz Angostura Bitters", "3/4 oz Lemon Juice", "1/2 oz Cherry Heering", "1/4 oz Pierre Ferrand Dry Curaçao", "1/4 oz Orgeat" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 oz Pig's Nose Scotch (Cutty Sark Prohibition)\n3/4 oz Angostura Bitters\n3/4 oz Lemon Juice\n1/2 oz Cherry Heering\n1/4 oz Pierre Ferrand Dry Curaçao\n1/4 oz Orgeat\nShake with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Fridays ago, I decided to make the Dad Bod that I found in a set of online recipe flashcards from The Violet Hour's Spring/Summer 2023 menu. I decided to finally make it for it has the heavy Angostura Bitters, Cherry Heering, and lemon juice that I first tried in the\nDeath or Glory\nthat I recently republished in my\nThe Clash cocktail biopic\nand just utilized in my Blood & Sand riff called the\nRogue's Romance\n. Once shaken and strained, the Dad Bod gave forth an orange, allspice, and clove aroma. Next, creamy lemon and molasses notes on the sip stepped aside for Scotch, cherry, orange, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiok4_Ncdj_2rAAftglaenYthneKSnZWIzgowjJC84tW5sFXim_uIukOnFrQ0z_tM_WzA-yefbWjthvYSEkMtAARNGDorxs2v0WNwQpeiHhMZkfZNMTS167dIWIBDt9x1OrbcteioZo8_seWzGJkvquj9aKCOm52lC6IoB1rTHoN-Y-9TOYGISBO1oJoXSn/s320/dadbod_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiok4_Ncdj_2rAAftglaenYthneKSnZWIzgowjJC84tW5sFXim_uIukOnFrQ0z_tM_WzA-yefbWjthvYSEkMtAARNGDorxs2v0WNwQpeiHhMZkfZNMTS167dIWIBDt9x1OrbcteioZo8_seWzGJkvquj9aKCOm52lC6IoB1rTHoN-Y-9TOYGISBO1oJoXSn/s800/dadbod_ig400.jpg", "comment_count": 0 }, { "title": "arrow through me", "url": "https://cocktailvirgin.blogspot.com/2025/11/arrow-through-me.html", "published": "2025-11-15T08:00:00.040-05:00", "updated": "2025-11-15T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Andrew Cordero", "source": "Seneca", "year": 2022 }, "categories": [ "amaro", "gin", "lillet" ], "ingredients": [ "1 oz Gin (Tree House's Hildegard Von Bingen)", "1 oz Amaro Pasubio", "1 oz Cocchi Americano" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with a lemon (orange) twist.", "body_text": "1 oz Gin (Tree House's Hildegard Von Bingen)\n1 oz Amaro Pasubio\n1 oz Cocchi Americano\nStir with ice, strain into an old fashioned glass, and garnish with a lemon (orange) twist.\nTwo Saturdays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nby Michael and Zara Madrusan, and there I landed upon the Arrow Through Me by Andrew Cordero at Seneca in San Diego circa 2022. I was drawn in by the lightly bitter and fruity Negroni style, and I am always looking for uses for my bottle of the blueberry vino amaro Pasubio. Here, the Arrow Through Me landed with a pine, woody spice, and blueberry aroma. Next, berry and grapefruit notes on the sip released pine, blueberry, herbal, and gentian flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQZK6bzAK31iBJwg736786DIw1FyZ9hadeAWuzy9b-rtT3O9V-hAl45HtfLAACUFqGg3iSVtcerLLqVRia6-uSKQ2xTs-w7rCOoGpwnzK4Doi5nN-LAEydbwLbpYEmGBsdvHYcZlg1XMQC4-s6Ib5h8Io5d47VfPQ7Zt6L9JfiWg0MSlOvmujf6dEz265/s320/arrowthroughme_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQZK6bzAK31iBJwg736786DIw1FyZ9hadeAWuzy9b-rtT3O9V-hAl45HtfLAACUFqGg3iSVtcerLLqVRia6-uSKQ2xTs-w7rCOoGpwnzK4Doi5nN-LAEydbwLbpYEmGBsdvHYcZlg1XMQC4-s6Ib5h8Io5d47VfPQ7Zt6L9JfiWg0MSlOvmujf6dEz265/s800/arrowthroughme_ig400.jpg", "comment_count": 0 }, { "title": "no bye/no aloha", "url": "https://cocktailvirgin.blogspot.com/2025/11/no-byeno-aloha.html", "published": "2025-11-16T08:00:00.054-05:00", "updated": "2025-11-16T08:00:00.121-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": null, "source": "Lost Lake", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "gin", "lemon juice", "orgeat", "passion fruit syrup", "rum", "sherry", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Fords Gin", "1/2 oz Dr. Bird Jamaican Rum (Smith & Cross)", "1/2 oz Oloroso Sherry (Lustau Amontillado)", "1 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Orgeat", "1/4 oz Velvet Falernum", "1/4 oz Ginger Syrup", "2 dash Angostura Bitters", "1 dash Absinthe (12 drop St. George)" ], "instructions": "Whip shake, pour into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with tropical effects (mint and a nasturtium flower).", "body_text": "1 1/2 oz Fords Gin\n1/2 oz Dr. Bird Jamaican Rum (Smith & Cross)\n1/2 oz Oloroso Sherry (Lustau Amontillado)\n1 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Orgeat\n1/4 oz Velvet Falernum\n1/4 oz Ginger Syrup\n2 dash Angostura Bitters\n1 dash Absinthe (12 drop St. George)\nWhip shake, pour into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with tropical effects (mint and a nasturtium flower).\nI was a bit too tired two Sundays ago after celebrating surviving the morning bar of the Cambridge Half Marathon (we could not serve until 10am so we already had rows of people waiting to get their first drink) as well as later toasting my final shift at the C-Side Bar, so I skipped making a drink that night. Therefore, I made two drinks on that Monday with the first being the No Bye/No Aloha from Lost Lake in Chicago that the bar published right after they closed up. This reference to a song by The Breeders seemed to be a\nSaturn\nriff with the addition of rum (I did have a rum riff call the\nJanus\nrecently), sherry, ginger syrup, bitters and absinthe; true, that is just as many ingredients added as the Saturn itself contains but the vibe is still there for me. Once prepared, the No Bye/No Aloha gave forth mint aromas over nutty sherry and rum funk ones from underneath. Next, lemon and grape notes from the sip departed with a rock promoter and left behind pine, funky rum, ginger, passion fruit, allspice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylVR9gFPyuP5GVK1r5yC-m26TUq5D3nnozytOPH13AGBXY-pHZ7WlRWllZCWImSF8ryR2xWSVKtsDAXc9BNHoKwtRpKdvVaxHGssxizWA5lvJSq8ELBEYqR-G_0vpcRGVsszCI_Ome_RSKmhnWewPCIYBer0CGSaYmlLFhgOlvUk-nwcMdsVIpeuQAdS8/s320/nobyenoaloha_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylVR9gFPyuP5GVK1r5yC-m26TUq5D3nnozytOPH13AGBXY-pHZ7WlRWllZCWImSF8ryR2xWSVKtsDAXc9BNHoKwtRpKdvVaxHGssxizWA5lvJSq8ELBEYqR-G_0vpcRGVsszCI_Ome_RSKmhnWewPCIYBer0CGSaYmlLFhgOlvUk-nwcMdsVIpeuQAdS8/s800/nobyenoaloha_ig400.jpg", "comment_count": 0 }, { "title": "tammany hall", "url": "https://cocktailvirgin.blogspot.com/2025/11/tammany-hall.html", "published": "2025-11-17T08:00:00.042-05:00", "updated": "2025-11-17T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Rafa Garcia Febles", "source": null, "year": 2013 }, "categories": [ "benedictine", "bitters (Angostura)", "genever", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 oz Redbreast Irish Whiskey (Teeling Small Batch)", "1 oz Bols Genever (Bols Barrel-Aged)", "3/4 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)", "1/4 oz Benedictine", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, garnish with lemon oil from a twist and a cherry.", "body_text": "1 oz Redbreast Irish Whiskey (Teeling Small Batch)\n1 oz Bols Genever (Bols Barrel-Aged)\n3/4 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)\n1/4 oz Benedictine\n1 dash Angostura Bitters\nStir with ice, strain into a coupe glass, garnish with lemon oil from a twist and a cherry.\nTwo Mondays ago after making the No Bye/No Aloha, I selected a nightcap from the\nKindredCocktails\ndatabase called Tammany Hall. It was not the century's old\nTammany\nthat is a rye Manhattan with Yvette and noyaux accents, but a split base Irish whiskey-Genever Manhattan with Benedictine created by New York City bartender Rafa Garcia Febles circa 2013. The combination of two spirits, sweet vermouth, Benedictine, and bitters reminded me of\nDeath & Taxes\n(and later\nMergers & Acquisitions\n); therefore, I was curious to give this one a go. In the glass, Tammany Hall ruled on a lemon, malty, and grape aroma. Next, grape and malty notes on the sip passed an order for Irish whiskey, malty Genever, herbal, wormwood, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUZHYOroFielNGX587H7GF_g_b6yRcvqqiQpntU5HrmQfyEMxUu8JaKmDhDwPFhHrsIAsIuUBIELoLPxxz8RPxseCbvwr_cf8NjpeEaU8ItwoVV77hdkh163qJN8xYRsZmUtDRpoDpUglaeLeyC1JCsly5uWkz_Da-Wl46V9ehGQ9cE73NgPc6v01bHbw/s320/tammanyhall_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUZHYOroFielNGX587H7GF_g_b6yRcvqqiQpntU5HrmQfyEMxUu8JaKmDhDwPFhHrsIAsIuUBIELoLPxxz8RPxseCbvwr_cf8NjpeEaU8ItwoVV77hdkh163qJN8xYRsZmUtDRpoDpUglaeLeyC1JCsly5uWkz_Da-Wl46V9ehGQ9cE73NgPc6v01bHbw/s800/tammanyhall_ig400.jpg", "comment_count": 0 }, { "title": "elected official", "url": "https://cocktailvirgin.blogspot.com/2025/11/elected-official.html", "published": "2025-11-18T08:00:00.058-05:00", "updated": "2025-11-18T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tim Kirkland", "source": null, "year": null }, "categories": [ "amaro nonino", "bitters (mole)", "maraschino", "mezcal", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Amaro Nonino", "1/4 oz Maraschino Liqueur (Luxardo)", "3 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Amaro Nonino\n1/4 oz Maraschino Liqueur (Luxardo)\n3 dash Mole Bitters (Bittermens)\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Tuesdays ago, my\nInstagram\nfriend Tim Kirkland posted a drink called the Elected Official. At first, I figured it was an election day thing until he described how it was a tribute to me. He explained that when I post drinks on\nInstagram\nthat he wants to remake, he jokes with comments like \"Frederic Yarm for President.\" Here, I felt like he was imitating my style a bit sort of like how I ripped off Jason Alexander's style in my 2020 election night drink the\nDoomscroller\nor studied my Secret Santé 2022 pick's favorite ingredients to craft\nThe Phrasemaker\n. Indeed, the 3:1 rye to mezcal with 2 dashes of mole bitters is one that I use a lot such as in the\nVaquero\n, and I definitely love Maraschino especially in stirred drinks. While I do not reach for Nonino much in my own creations, everything else is very much in my wheelhouse. Once assembled, the Elected Official cast out an orange, caramel, smoky, vegetal, and nutty cherry aroma. Next, caramel and a hint of cherry on the sip led into rye, smoke, nutty cherry, orange, vegetal, and chocolate flavors on the swallow. This combination definitely yielded a good number of layers of flavor.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLuo8CWghlsTyhx6MiPADrM8zoBNMHGxn1MANoc48QRinp7ZQekKxuruWi9XWb8HWYdtL0whAW8pqkHLlYP97CKoDhXSL95ncBikdoQgjk1TCDdMdY35hIbLPc-akPGHRfpb0ukPibUFEvS4S8ib-7MgvXkTdXDc_9HjBtmOuEfxM9naJUBxBzwLpNKQi/s320/electedofficial_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLuo8CWghlsTyhx6MiPADrM8zoBNMHGxn1MANoc48QRinp7ZQekKxuruWi9XWb8HWYdtL0whAW8pqkHLlYP97CKoDhXSL95ncBikdoQgjk1TCDdMdY35hIbLPc-akPGHRfpb0ukPibUFEvS4S8ib-7MgvXkTdXDc_9HjBtmOuEfxM9naJUBxBzwLpNKQi/s800/electedofficial_ig400.jpg", "comment_count": 0 }, { "title": "stranger in paradise", "url": "https://cocktailvirgin.blogspot.com/2025/11/stranger-in-paradise.html", "published": "2025-11-19T08:00:00.047-05:00", "updated": "2025-11-19T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Lost Lake", "year": null }, "categories": [ "absinthe", "bitters (Angostura)", "falernum", "lime juice", "pimento dram", "pineapple juice", "rum (white)", "simple syrup (cinnamon)", "tequila" ], "ingredients": [ "1 oz Corazon Reposado Tequila (Cimarron)", "1 oz Clement Premiere Canne Rhum Agricole (Rhum JM 100° Blanc)", "1/2 oz Velvet Falernum", "1/2 oz Cinnamon Syrup", "3/4 oz Lime Juice", "1/2 oz Pineapple Juice", "3 dash St. Elizabeth Allspice Dram (30 drop Hamilton's)", "2 dash Angostura Bitters", "2 dash Absinthe (20 drop St. George)" ], "instructions": "Whip shake with crushed ice, pour into a glass or mug (Tiki mug), fill with crushed ice, and garnish in a tropical way such as including a cinnamon stick (mint and cinnamon stick).", "body_text": "1 oz Corazon Reposado Tequila (Cimarron)\n1 oz Clement Premiere Canne Rhum Agricole (Rhum JM 100° Blanc)\n1/2 oz Velvet Falernum\n1/2 oz Cinnamon Syrup\n3/4 oz Lime Juice\n1/2 oz Pineapple Juice\n3 dash St. Elizabeth Allspice Dram (30 drop Hamilton's)\n2 dash Angostura Bitters\n2 dash Absinthe (20 drop St. George)\nWhip shake with crushed ice, pour into a glass or mug (Tiki mug), fill with crushed ice, and garnish in a tropical way such as including a cinnamon stick (mint and cinnamon stick).\nTwo Wednesdays ago, I returned to the recipes that Lost Lake in Chicago published after they closed their doors, and the one that called out to me was the Stranger in Paradise from their second menu. Tequila and rhum agricole have appeared together in the\nSeas the Day\n,\nMenehune Gonzalez\n, and my\nGunwale Punch\n(more often, rhum has been paired with mezcal though), so I wanted to see their spin on the duo. Here, the Stranger in Paradise welcomed the senses with cinnamon, mint, and pineapple aromas. Next, pineapple and lime notes on the sip uncovered funky rhum, vegetal, cinnamon, clove, allspice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZ-sE0kxwmWlnGmKTCjZcRnlJpKjd-xhDwJUzBEb6pRrXa83YcOh5pR9Sb_QfDMs2Y_WS-Zwf146eNltfN91Z4cYVFoUhrWNBwEq55rzRsoYaiFgZkEVDxIgGHmxNL1f7HXSV4FM3JtaCy7YqO1rR_V7MwycUbVpj93RnBmmZ21ef84erLk-o5L58Uj8-/s320/strangerinparadise_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZ-sE0kxwmWlnGmKTCjZcRnlJpKjd-xhDwJUzBEb6pRrXa83YcOh5pR9Sb_QfDMs2Y_WS-Zwf146eNltfN91Z4cYVFoUhrWNBwEq55rzRsoYaiFgZkEVDxIgGHmxNL1f7HXSV4FM3JtaCy7YqO1rR_V7MwycUbVpj93RnBmmZ21ef84erLk-o5L58Uj8-/s800/strangerinparadise_ig400.jpg", "comment_count": 0 }, { "title": "pineapple paralysis", "url": "https://cocktailvirgin.blogspot.com/2025/11/pineapple-paralysis.html", "published": "2025-11-20T08:00:00.065-05:00", "updated": "2025-11-20T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Eric Bogan", "source": "The Minimalist Tiki", "year": null }, "categories": [ "bitters (other)", "curacao", "lime juice", "orgeat", "pineapple juice", "rum", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz High Proof Bourbon (Evan Williams Bonded)", "1/2 oz Planteray Stiggins' Fancy Pineapple Rum", "1/2 oz Orange Liqueur (Bauchant)", "1/2 oz Orgeat", "1/4 oz Cinnamon Syrup", "3/4 oz Pineapple Juice", "1 oz Lemon Juice", "3 drop Bittermens Tiki Bitters (1 dash Bittercube Trinity)" ], "instructions": "Whip shake with crushed ice, pour into a coconut mug or double old fashioned glass (mug), and garnish with a mint sprig, pineapple wedge, and orchid (chocolate mint sprigs).", "body_text": "1 1/2 oz High Proof Bourbon (Evan Williams Bonded)\n1/2 oz Planteray Stiggins' Fancy Pineapple Rum\n1/2 oz Orange Liqueur (Bauchant)\n1/2 oz Orgeat\n1/4 oz Cinnamon Syrup\n3/4 oz Pineapple Juice\n1 oz Lemon Juice\n3 drop Bittermens Tiki Bitters (1 dash Bittercube Trinity)\nWhip shake with crushed ice, pour into a coconut mug or double old fashioned glass (mug), and garnish with a mint sprig, pineapple wedge, and orchid (chocolate mint sprigs).\nTwo Thursdays ago, I spotted a reference to the Pineapple Paralysis from the\nThe Minimalist Tiki\nBook by Matt Pietrek and Carrie Smith, and I realized that the recipe was not in my first edition but in an edition that followed. The recipe that I was able to find in a few places on the web was crafted by Eric Bogan as a riff on the\nPolynesian Paralysis\nwith the orange juice swapped to orange liqueur à la\nPaul McGee\n. Moreover, the name reminded me of how Ames Street Deli created the\nPineapple Project\nas a riff on Bourbon & Branch's\nLaphroaig Project\n. Once assembled, the Pineapple Paralysis lumbered to the nose with a mint over pineapple and cinnamon bouquet. Next, a creamy caramel, lemon, and pineapple sip converted into Bourbon, pineapple, orange, cinnamon, and almond flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatxOn4adLG9Zw3oloIRFLlhJBf65Msh8gwILmQ6oheLc4Ee7jgT43ZiCTApCmR6GdguoGoOWLmxVXViwwKaUawy9fXFR57b7m7UqP7GOuHRszlq00Cto0l2uQG8wW1ymHSyWJ2LQJV-gD6TIoRXXGvfkuTG0lrlfrSVFw0HYNxnAdlVicuIhatuyeLhY8/s320/pineappleparalysis_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatxOn4adLG9Zw3oloIRFLlhJBf65Msh8gwILmQ6oheLc4Ee7jgT43ZiCTApCmR6GdguoGoOWLmxVXViwwKaUawy9fXFR57b7m7UqP7GOuHRszlq00Cto0l2uQG8wW1ymHSyWJ2LQJV-gD6TIoRXXGvfkuTG0lrlfrSVFw0HYNxnAdlVicuIhatuyeLhY8/s800/pineappleparalysis_ig400.jpg", "comment_count": 0 }, { "title": "hijos de borinquen", "url": "https://cocktailvirgin.blogspot.com/2025/11/hijos-de-borinquen.html", "published": "2025-11-21T08:00:00.048-05:00", "updated": "2025-11-21T08:00:00.108-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "La Factoria", "year": null }, "categories": [ "apricot liqueur", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Aged Rum such as DonQ Añejo (DonQ Añejo)", "1 oz Smith & Cross Rum", "1 oz Lime Juice", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a dehydrated lime wheel (omit).", "body_text": "1 oz Aged Rum such as DonQ Añejo (DonQ Añejo)\n1 oz Smith & Cross Rum\n1 oz Lime Juice\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1/2 oz Cinnamon Syrup\nShake with ice, strain into a coupe glass, and garnish with a dehydrated lime wheel (omit).\nTwo Fridays ago, I was perusing a thread on\nReddit\n's cocktail forum about apricot liqueur recipes when I came across the Hijos de Borinquen. The drink created at La Factoria in San Juan, Puerto Rico, was mentioned a bit on travel log sites. The bar's\nInstagram\ndescribed, \"Originally known as Café Hijos de Borinquen when revolutionaries and artists of the 50s and 60s used to meet, our main bar is where it all started... years ago.\" On paper, the spirit, cinnamon, apricot, and lime combination reminded me of the Baldwin Bar's\nSouthern Belle\nbut with gin and egg white instead of rums. In the glass, the Hijos de Borinquen gave forth a cinnamon, apricot, rum funk, and vanilla aroma. Next, lime and caramel notes on the sip blossomed into funky aged rum, apricot, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyG2COocRT83uNamo-lq6jdcVzofhQ9SAzJaR4L_XId4pg_z9zRGBWIKftZTbw5GuB4UShojKu-1RNSW5E32Ybvn9SrVGq-tIYZN_ErluFLmjlQgu-5xMfGcr4omSu6cpgy_OZTGxKc1sjWCtMqX8OaNc8tEPc_pAN9R-lme62vPb_Eh6DZfI8WfkibgI/s320/hijosdebor_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyG2COocRT83uNamo-lq6jdcVzofhQ9SAzJaR4L_XId4pg_z9zRGBWIKftZTbw5GuB4UShojKu-1RNSW5E32Ybvn9SrVGq-tIYZN_ErluFLmjlQgu-5xMfGcr4omSu6cpgy_OZTGxKc1sjWCtMqX8OaNc8tEPc_pAN9R-lme62vPb_Eh6DZfI8WfkibgI/s800/hijosdebor_ig400.jpg", "comment_count": 0 }, { "title": "caracara", "url": "https://cocktailvirgin.blogspot.com/2025/11/caracara.html", "published": "2025-11-22T08:00:00.031-05:00", "updated": "2025-11-22T08:00:00.108-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Kitty Corbo", "source": "Speedrack 2019", "year": 2019 }, "categories": [ "bitters (Peychaud's)", "herbsainte", "pineapple syrup", "rum", "whiskey (Rye)" ], "ingredients": [ "1 oz Sazerac Rye", "1 oz Jung & Wulff Trinidad Rum (Raising Glasses 8 Year Cask Strength)", "1/2 oz Pineapple Syrup", "4 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with a lemon twist.", "body_text": "1 oz Sazerac Rye\n1 oz Jung & Wulff Trinidad Rum (Raising Glasses 8 Year Cask Strength)\n1/2 oz Pineapple Syrup\n4 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with a lemon twist.\nTwo Saturdays ago, I had spotted an interesting recipe called the Caracara from the\nA Quick Drink\nbook in my\nInstagram\nfeed, and I noticed that it was one of the recipes that I had written on my bookmark that I never got around to making. The drink was created by Kitty Corbo for the dealer's choice round of Speedrack 2019 as a Sazerac riff. Indeed, there have been a few pineapple syrup-sweetened Sazerac variations that I have tried including the\nBounty\n,\nHarbourmaster\n, and\nDawn of Hospitality\n, so I was curious to try this one. In the glass, the Caracara gave forth a lemon and anise bouquet like a good Sazerac will. Next, a semi-sweet sip with hints of tropical notes on the sip opened up into rye, dark rum, pineapple, cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6WjPF9zaXalKCZ4XFn5W0ov5soFHqtQ31cRwg5dUUIbh4xT72T4PnL6llobui4k80jXH8O1wX19yuWik24C2xwWYyS-xk0F_fji58YPKI_kHIfzYGTytp54k7K-hPaEVRQRBVzoqZU_0U6V_XvdltJti9V5xEtQXohRo0RWH2by9uUgn0PVtoSQTb2e9/s320/caracara_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6WjPF9zaXalKCZ4XFn5W0ov5soFHqtQ31cRwg5dUUIbh4xT72T4PnL6llobui4k80jXH8O1wX19yuWik24C2xwWYyS-xk0F_fji58YPKI_kHIfzYGTytp54k7K-hPaEVRQRBVzoqZU_0U6V_XvdltJti9V5xEtQXohRo0RWH2by9uUgn0PVtoSQTb2e9/s800/caracara_ig400.jpg", "comment_count": 0 }, { "title": "smoke break", "url": "https://cocktailvirgin.blogspot.com/2025/11/smoke-break.html", "published": "2025-11-23T08:00:00.038-05:00", "updated": "2025-11-23T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "La Moule", "year": 2021 }, "categories": [ "fernet-branca", "lemon juice", "orgeat", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Fernet Branca", "1/2 oz Famous Grouse Smoky Black Scotch", "1 oz Orgeat", "3/4 oz Lemon Juice", "1/4 oz Oloroso Sherry (Lustau Amontillado)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with 3 spritz Laphroaig Scotch (12 drops).", "body_text": "1 1/2 oz Fernet Branca\n1/2 oz Famous Grouse Smoky Black Scotch\n1 oz Orgeat\n3/4 oz Lemon Juice\n1/4 oz Oloroso Sherry (Lustau Amontillado)\nShake with ice, strain into a coupe glass, and garnish with 3 spritz Laphroaig Scotch (12 drops).\nTwo Sundays ago, I was looking through online recipe flashcards, and I spotted the Smoke Break at the now closed La Moule in Portland, Oregon, and dated to around 2021 through a\nGoogleMaps\nmenu photo. Besides having\nTrinidad Sour\nvibes, with the Fernet, it came across a little like the\nGolden Gate Swizzle\nbut with some Scotch and a touch of oxidized sherry to enrich the orgeat's notes notes (and here no falernum). In the glass, the Smoke Break clocked out with a peat smoke, nutty, and menthol aroma. Next, a creamy lemon sip exhaled into an almond, minty, and menthol swallow that was overall rather mellow for a Fernet-driven recipe.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLv9Kjmr6rhar8ldyzK9Om-25PgUaxdtQiORSaw6VU9e0pZfqo-vz_wv83xxxliv6VVOSaEA7E8MDp5H6RiDXV4-b-9wop2R1QiEwLBpYARTwGWLNc7-0AzVZcoGd0a1Tsx00i5uhvWzcNYa7Stzzpnl3l_DUYpajS7f6Wu-zGQu0oIKGpOZ3oHOeZb6tT/s320/smokebreak_lamoule_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLv9Kjmr6rhar8ldyzK9Om-25PgUaxdtQiORSaw6VU9e0pZfqo-vz_wv83xxxliv6VVOSaEA7E8MDp5H6RiDXV4-b-9wop2R1QiEwLBpYARTwGWLNc7-0AzVZcoGd0a1Tsx00i5uhvWzcNYa7Stzzpnl3l_DUYpajS7f6Wu-zGQu0oIKGpOZ3oHOeZb6tT/s800/smokebreak_lamoule_ig400.jpg", "comment_count": 0 }, { "title": "colonel gentleman", "url": "https://cocktailvirgin.blogspot.com/2025/11/colonel-gentleman.html", "published": "2025-11-24T08:00:00.015-05:00", "updated": "2025-11-24T08:00:00.123-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Valkyrie", "year": null }, "categories": [ "benedictine", "bitters (other)", "lemon juice", "orgeat", "scotch" ], "ingredients": [ "1 2/3 Blended Scotch (Famous Grouse Smoky Black)", "1/3 oz Laphroaig Scotch (Ardbeg 10 Year)", "2/3 oz Lemon Juice", "1/2 oz Orgeat", "1/4 oz Benedictine", "3 dash Apple Bitters (Dashfire)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with grated cinnamon.", "body_text": "1 2/3 Blended Scotch (Famous Grouse Smoky Black)\n1/3 oz Laphroaig Scotch (Ardbeg 10 Year)\n2/3 oz Lemon Juice\n1/2 oz Orgeat\n1/4 oz Benedictine\n3 dash Apple Bitters (Dashfire)\nShake with ice, strain into a coupe, and garnish with grated cinnamon.\nTwo Mondays ago, I returned to my list that I garnered from online recipe flashcard sets, and I landed on the Colonel Gentleman at Valkyrie in Tulsa. The combination of smoky spirit, orgeat, Benedictine, and lemon appeared in the\nMaguey Sour\nwith mezcal and egg white instead of Scotch, so I was game to give this one a whirl. Once shaken and strained, the Colonel Gentleman offered up an almond, smoke, and cinnamon bouquet to the nose. Next, a creamy lemon sip supported smoky Scotch, lemon, almond, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCd0ymGRfFifGLRuort8TvpoOJJ5CL_8eH-P37zUnHtUHwB6tMi25SRh9Aikf-tJFa9GVvPHD8DD2SXPsP884EytM8FAm5l2jFLcBMdJ5AsQ762EPYt25K6uiR4x-FLEzMHeEXWwr8V_ogsyXdJgo08cFj6YsN6-h_4hTAeaYY1i-dPvEyVg7Ss4IsSFn/s320/colonelgentleman_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCd0ymGRfFifGLRuort8TvpoOJJ5CL_8eH-P37zUnHtUHwB6tMi25SRh9Aikf-tJFa9GVvPHD8DD2SXPsP884EytM8FAm5l2jFLcBMdJ5AsQ762EPYt25K6uiR4x-FLEzMHeEXWwr8V_ogsyXdJgo08cFj6YsN6-h_4hTAeaYY1i-dPvEyVg7Ss4IsSFn/s800/colonelgentleman_ig400.jpg", "comment_count": 0 }, { "title": "dragonfly", "url": "https://cocktailvirgin.blogspot.com/2025/11/dragonfly.html", "published": "2025-11-25T08:00:00.028-05:00", "updated": "2025-11-25T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": null }, "categories": [ "amaro", "lemon juice", "mezcal", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Amaro Braulio", "3/4 oz Lemon Juice", "3/4 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with candied ginger.", "body_text": "3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Amaro Braulio\n3/4 oz Lemon Juice\n3/4 oz Ginger Syrup\nShake with ice, strain into a coupe glass, and garnish with candied ginger.\nTwo Tuesdays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nby Michael and Zara Madrusan and stumbled upon the Dragonfly by Brandon Bramhall at the Nashville branch of Attaboy. Overall, it read like Sam Ross'\nMosquito\nbut with Braulio instead of Campari, so that seemed like a curious and delightful change given how well mezcal and Braulio work together in drinks like the\nMontañista\nand\nLa Jetée\n. In the glass, the Dragonfly alighted on the nose with a vegetal, smoke, and ginger bouquet. Next, lemon notes on the sip with some texture from the ginger flowed into ginger, smoky mezcal, bitter herbal, and pine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkZfUL8dKIrFsu2XPlmStS37yaltrhlxgOKtV0TOUvEWyun-tKXYpk10qgtO-_coQg41lrRBlByh0H7zUdK8-bNigCCk7VbYpTgeij72vsTtPCR08mg24v7SqK6eb9FN78-QG1-VH9bPdONjNLuDuqX0zhK9Rc_nEYQEpdfWBFsK6uXjzFt80yIG0Qcfi/s320/dragonfly_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkZfUL8dKIrFsu2XPlmStS37yaltrhlxgOKtV0TOUvEWyun-tKXYpk10qgtO-_coQg41lrRBlByh0H7zUdK8-bNigCCk7VbYpTgeij72vsTtPCR08mg24v7SqK6eb9FN78-QG1-VH9bPdONjNLuDuqX0zhK9Rc_nEYQEpdfWBFsK6uXjzFt80yIG0Qcfi/s800/dragonfly_ig400.jpg", "comment_count": 0 }, { "title": "spice oddity", "url": "https://cocktailvirgin.blogspot.com/2025/11/spice-oddity.html", "published": "2025-11-26T08:00:00.042-05:00", "updated": "2025-11-26T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Liholiho Yacht Club", "year": 2019 }, "categories": [ "cognac", "lemon juice", "pimento dram", "pineapple juice", "pineapple syrup" ], "ingredients": [ "2 oz Cognac (Courvoisier VS)", "1/2 oz Pineapple Juice", "1/2 oz Lemon Juice", "1/2 oz Allspice Dram (Hamilton)", "1/2 oz Pineapple Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "2 oz Cognac (Courvoisier VS)\n1/2 oz Pineapple Juice\n1/2 oz Lemon Juice\n1/2 oz Allspice Dram (Hamilton)\n1/2 oz Pineapple Syrup\nShake with ice and strain into a coupe glass.\nTwo Wednesdays ago, I was looking through an online recipe flashcard set from the Liholiho Yacht Club in San Francisco and found the David Bowie pun of a drink called the Spice Oddity. I was able to get an approximate date through\nYelp\nmenu photos from December 2018 to March 2019 and a photo of the cocktail on\nInstagram\nfrom early 2019. The combination of pineapple juice and pineapple syrup was utilized before in the\nSwamp Water Fix\nand the\nPineapple Margarita\n, and Cognac and allspice have appeared plenty including classics like\nNone But the Brave\nand modern ones like\nDecadence & Elegance\n. Therefore, I set to work, and the end result generated a pineapple and allspice aroma. Next, pineapple and lemon on the sip drifted into Cognac, pineapple, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fqPxZuZCf6WwvwQwWp7jzer1fFsSyhErNi-2rwTyR7VabO0PBIiZbWrsVHuKwPQ3ApDzjHoumrBP37slZzVJkEUOS2UsjW8yH8j78YiJGj8DnBUO3PAEE_yM0yeyoo4HVHIE6UoMpaU1W9YEcMZ7eAjhojnVZ_KcNqZTWZBdQlecPJKznGUrJ5f7X1Je/s320/spiceoddity_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fqPxZuZCf6WwvwQwWp7jzer1fFsSyhErNi-2rwTyR7VabO0PBIiZbWrsVHuKwPQ3ApDzjHoumrBP37slZzVJkEUOS2UsjW8yH8j78YiJGj8DnBUO3PAEE_yM0yeyoo4HVHIE6UoMpaU1W9YEcMZ7eAjhojnVZ_KcNqZTWZBdQlecPJKznGUrJ5f7X1Je/s800/spiceoddity_ig400.jpg", "comment_count": 0 }, { "title": "pole star", "url": "https://cocktailvirgin.blogspot.com/2025/11/pole-star.html", "published": "2025-11-27T08:00:00.044-05:00", "updated": "2025-11-27T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Paddy Holland", "source": "Hale Pele", "year": null }, "categories": [ "herbsainte", "lime juice", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Hamilton Pot-Still Gold Rum (Privateer New England Reserve)", "3/4 oz Hamilton 151° Rum (Diamond Reserve)", "1 bsp Herbsaint (1/8 oz)", "1 oz Lime Juice", "1/2 oz Cinnamon Syrup", "1/2 oz Vanilla Syrup" ], "instructions": "Whip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with a lime wheel and cinnamon stick (cinnamon stick and Hale Pele swizzle stick).", "body_text": "1 oz Hamilton Pot-Still Gold Rum (Privateer New England Reserve)\n3/4 oz Hamilton 151° Rum (Diamond Reserve)\n1 bsp Herbsaint (1/8 oz)\n1 oz Lime Juice\n1/2 oz Cinnamon Syrup\n1/2 oz Vanilla Syrup\nWhip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with a lime wheel and cinnamon stick (cinnamon stick and Hale Pele swizzle stick).\nTwo Thursdays ago, I selected Nicole Schaefer's\nPortland Cocktails\nbook, and Paddy Holland's Pole Star from the Hale Pele section caught my eye. Overall, it was very similar build to Jason Alexander's\nA Requiem for a Doomed Star\nbut with different rums and anise source. Once built, the cinnamon aroma from the garnish and syrup below reached the nose. Next, caramel and lime notes on the sip exploded into rum, cinnamon, anise, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCn-YHYMOAZdz5aHswfVTqRBAY6vvSmSTYOaLVhkNzILhDVnwAcPLOJEeJ1XoSbc10FJGoazpPu0wQMTDW0G7F8m9TJRYP6cRCGLfUD3Tx4nLwiuok3sl1Wpy34b3LDHBS4PDiZcgIMwxm3uaGKHgtUj_FIORCSRd2cbLWRZECPSydAl4J2yRLobJ8SZz/s320/polestar_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCn-YHYMOAZdz5aHswfVTqRBAY6vvSmSTYOaLVhkNzILhDVnwAcPLOJEeJ1XoSbc10FJGoazpPu0wQMTDW0G7F8m9TJRYP6cRCGLfUD3Tx4nLwiuok3sl1Wpy34b3LDHBS4PDiZcgIMwxm3uaGKHgtUj_FIORCSRd2cbLWRZECPSydAl4J2yRLobJ8SZz/s800/polestar_ig400.jpg", "comment_count": 0 }, { "title": "cannibal cove", "url": "https://cocktailvirgin.blogspot.com/2025/11/cannibal-cove.html", "published": "2025-11-28T08:00:00.039-05:00", "updated": "2025-11-28T08:00:00.108-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "bitters (mole)", "mezcal", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Pineapple Rum (Planteray Stiggins')", "3/4 oz Amaro Sfumato", "1/4 oz Cinnamon Syrup", "2 dash Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Pineapple Rum (Planteray Stiggins')\n3/4 oz Amaro Sfumato\n1/4 oz Cinnamon Syrup\n2 dash Mole Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Fridays ago, I was motivated to create a recipe instead of taking the time to find one to make. Therefore, I mashed up two drink halves: the mezcal-pineapple rum that worked well in my\nDevil's Kitchen\nand\nIllegal Dance Moves\nwith the Sfumato-cinnamon of my\nHell Haggerty\nand Idlewild's\nArmstrong\n. For a name, I dubbed this one the Cannibal Cove after a section of the Tarawa coast that I learned about in the\nThe Sex Lives of Cannibals\nbook. In the glass, the Cannibal Cove offered up a grapefruit, herbal, and smoke sacrifice to the nose. Next, a roast-driven sip exalted vegetal, pineapple rum, smoke, cinnamon, and chocolate flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7G4kAgGN_CxwXhc3uo1-9bIVvfHW4ozqCOgZLxjt0MqFKdJ-aqkdca-YTgZkm1m0BSDD4qqCzG4OI23vBg5cxSeERLA2Lu0Rt3PtGlSJiOyo65TN1OGV-ZixsmXbBQZsvZFECA758xtLCXzbkrGncTUGHm5J5ZMCNxkW_w3EKcTI_gZEIPP5NYTQTc-v/s320/cannibalcove_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7G4kAgGN_CxwXhc3uo1-9bIVvfHW4ozqCOgZLxjt0MqFKdJ-aqkdca-YTgZkm1m0BSDD4qqCzG4OI23vBg5cxSeERLA2Lu0Rt3PtGlSJiOyo65TN1OGV-ZixsmXbBQZsvZFECA758xtLCXzbkrGncTUGHm5J5ZMCNxkW_w3EKcTI_gZEIPP5NYTQTc-v/s800/cannibalcove_ig400.jpg", "comment_count": 0 }, { "title": "gringo peligroso", "url": "https://cocktailvirgin.blogspot.com/2025/11/gringo-peligroso.html", "published": "2025-11-29T08:00:00.040-05:00", "updated": "2025-11-29T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Lewis Caputa", "source": "Rosina Cocktail Lounge", "year": null }, "categories": [ "amaro", "lime juice", "mezcal", "simple syrup (ginger)" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Amaro Montenegro", "3/4 oz Lime Juice", "3/4 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with candied ginger.", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Amaro Montenegro\n3/4 oz Lime Juice\n3/4 oz Ginger Syrup\nShake with ice, strain into a double old fashioned glass with ice, and garnish with candied ginger.\nTwo Saturdays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nand landed on the Gringo Peligroso by Lewis Caputa at the Rosina Cocktail Lounge. It reminded me of an M&M mashed up with the ginger-citrus\nSmoke Signals\nand\nDragonfly\nthat I had recently made. In the glass, the Gringo Peligroso offered up vegetal, smoke, orange and ginger aromas. Next, lime and clementine notes on the sip retired into smoky mezcal and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssiTpz1yLk5TMNcwDc4KRlU0pSc-PAl_rY4IURoRHU7HhdGqIrIXhHRMuTuXAXN701i6lLBwtppr-oC1WTKUrGAXD8gok15qlKaf05bQL6_Dnr_5k3YFg80H1EUj5n6xZWDAbPCtHOPrb7zJRlmIJL916n_84MgAJIY660b__d-mZodApDT9a53GSbBQC/s320/gringopeligroso_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssiTpz1yLk5TMNcwDc4KRlU0pSc-PAl_rY4IURoRHU7HhdGqIrIXhHRMuTuXAXN701i6lLBwtppr-oC1WTKUrGAXD8gok15qlKaf05bQL6_Dnr_5k3YFg80H1EUj5n6xZWDAbPCtHOPrb7zJRlmIJL916n_84MgAJIY660b__d-mZodApDT9a53GSbBQC/s800/gringopeligroso_ig400.jpg", "comment_count": 0 }, { "title": "radio cocktail", "url": "https://cocktailvirgin.blogspot.com/2025/11/radio-cocktail.html", "published": "2025-11-30T08:00:00.039-05:00", "updated": "2025-11-30T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "1000 Misture", "year": 1936 }, "categories": [ "bitters (Angostura)", "gin", "honey", "lemon juice", "simple syrup (vanilla)", "vermouth (dry)" ], "ingredients": [ "50% Dry Gin (1 1/2 oz Tanqueray)", "30% Dry Vermouth (1 oz Dolin)", "10% Lemon Juice (1/4 oz)", "10% Honey (1/4 oz Honey Syrup)", "1 bsp Vanilla Syrup (1/8 oz)", "1 dash Angostura Bitters" ], "instructions": null, "body_text": "50% Dry Gin (1 1/2 oz Tanqueray)\n30% Dry Vermouth (1 oz Dolin)\n10% Lemon Juice (1/4 oz)\n10% Honey (1/4 oz Honey Syrup)\n1 bsp Vanilla Syrup (1/8 oz)\n1 dash Angostura Bitters\nI shook but I do not feel that stirring would be out of place here. Strain into a cocktail glass or coupe and garnish with a lemon twist.\nTwo Sundays, I opened up the 1936 book\n1000 Misture\nand became curious about the Radio Cocktail. It appeared like a Martini with a touch of lemon and sweetener structure previously seen in the\nJournalist\nand\nCat's Eye\nand that I utilized in my\nSiege of Havana\n. Once prepared, the Radio Cocktail broadcast a lemon, allspice, pine, and vanilla bouquet to the nose. Next, honey and lemon notes on the sip flowed into gin, clove, honey, and vanilla flavors on the swallow. Overall, the citrus and vanilla aspects here reminded me of Licor 43.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxw4MSlp2IB_4ciQnT3-JU6CfXfseiGr3hoThWp8sks0hxwJ_WilTkcK4C8JV0aL8-y4bgF24tTMoG4RaRnkDlyQ3Gg-rkCMOH44tfgVEDAz2PiQI4Wn7rgdsK68TxpSY588FF_5e5rWMj46ndRW3t_QaHhDvB2zIxm_-baql43TqN2bLxhyrYoIemHKqD/s320/radiococktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxw4MSlp2IB_4ciQnT3-JU6CfXfseiGr3hoThWp8sks0hxwJ_WilTkcK4C8JV0aL8-y4bgF24tTMoG4RaRnkDlyQ3Gg-rkCMOH44tfgVEDAz2PiQI4Wn7rgdsK68TxpSY588FF_5e5rWMj46ndRW3t_QaHhDvB2zIxm_-baql43TqN2bLxhyrYoIemHKqD/s800/radiococktail_ig400.jpg", "comment_count": 0 }, { "title": "tuxedo no. 3", "url": "https://cocktailvirgin.blogspot.com/2025/12/tuxedo-no-3.html", "published": "2025-12-01T08:00:00.046-05:00", "updated": "2025-12-01T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Darren Marks", "source": "Ruby's Lagoon Bar", "year": 2025 }, "categories": [ "maraschino", "pineapple syrup", "rum (white)", "vermouth (dry)" ], "ingredients": [ "2 oz Probitas Rum (1 3/4 oz Hamilton's White 'Shache + 1/4 oz Wray & Nephew)", "1/2 oz Dolin Dry Vermouth", "1/4 oz Lazzaroni Maraschino Liqueur (Maraska)", "1 tsp Pineapple Oleo Saccharum (Pineapple Syrup)", "21 drop Chartreuse Elixir Vegetal", "3 drop Salt Solution" ], "instructions": "Stir with ice and strain into a coupe. adding sloe gin. Once prepared, the Tuxedo No. 3 addressed the senses with a cherry and white rum with a hint of funk aroma. Next, white wine with a touch of pineapple and cherry on the sip opened up into rum with a little Jamaican funk, nutty cherry, pineapple, and herbaceous flavors on the swallow.", "body_text": "2 oz Probitas Rum (1 3/4 oz Hamilton's White 'Shache + 1/4 oz Wray & Nephew)\n1/2 oz Dolin Dry Vermouth\n1/4 oz Lazzaroni Maraschino Liqueur (Maraska)\n1 tsp Pineapple Oleo Saccharum (Pineapple Syrup)\n21 drop Chartreuse Elixir Vegetal\n3 drop Salt Solution\nStir with ice and strain into a coupe.\nTwo Mondays ago, my\nInstagram\nfriend Darren Marks posted a recipe called the Tuxedo No. 3 that he created in 2025. It is also what he made for writer Robert Simonson when Robert visited Ruby's Lagoon Bar, Darren's home bar in Kansas City. Darren took the gin and absinthe of the\nTuxedo No. 2\nand replaced it with rum and Elixir Vegetal, and he added pineapple oleo akin to the\nVelvet Tuxedo No. 2\nadding sloe gin. Once prepared, the Tuxedo No. 3 addressed the senses with a cherry and white rum with a hint of funk aroma. Next, white wine with a touch of pineapple and cherry on the sip opened up into rum with a little Jamaican funk, nutty cherry, pineapple, and herbaceous flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaBvUmMgsebOM-BljNDcnitMZH7vwAJHuJesDQH707jF5KZKdq2hDsBmtNSNVbWH1FsigIp1Dcd6YBu8ChpQVBcKRNdygx1tpbECs0MaZGyJjowAn58CJH9kZbTOUXd4QEbag-ygwYh6BOqzyC9K5dr9iNoYSG-4apo27TSZ128Y1AME5Hos3nxSHkL1D/s320/tuxedono3_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaBvUmMgsebOM-BljNDcnitMZH7vwAJHuJesDQH707jF5KZKdq2hDsBmtNSNVbWH1FsigIp1Dcd6YBu8ChpQVBcKRNdygx1tpbECs0MaZGyJjowAn58CJH9kZbTOUXd4QEbag-ygwYh6BOqzyC9K5dr9iNoYSG-4apo27TSZ128Y1AME5Hos3nxSHkL1D/s800/tuxedono3_ig400.jpg", "comment_count": 0 }, { "title": "the capricorn", "url": "https://cocktailvirgin.blogspot.com/2025/12/the-capricorn.html", "published": "2025-12-02T08:00:00.040-05:00", "updated": "2025-12-02T08:00:00.137-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Erick Castro", "source": "Rickhouse", "year": 2009 }, "categories": [ "batavia arrack", "falernum", "lime juice", "pineapple syrup", "rum" ], "ingredients": [ "1 1/2 oz Aged Dark Rum (Planteray Original Dark)", "1/2 oz Batavia Arrack (von Oosten)", "3/4 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Pineapple Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with lime oil (lime twist).", "body_text": "1 1/2 oz Aged Dark Rum (Planteray Original Dark)\n1/2 oz Batavia Arrack (von Oosten)\n3/4 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Pineapple Syrup\nShake with ice, strain into a cocktail coupe, and garnish with lime oil (lime twist).\nTwo Tuesdays ago, I reached for\nThe Madrusan Cocktail Companion\nand spied an Erick Castro recipe that I had never made before – namely, the Capricorn that he created at Rickhouse in San Francisco circa 2009. It was reminescent of the\nWray of Light w\nith Jamaican rum instead of the dark rum and Batavia Arrack here, and with Becherovka as the clove source instead of falernum, it reminded me of\nHop, Skip, and Jump\n. Once prepared, the Capricorn galloped to the nose with floral pineapple-lime melding into Batavia Arrack funk aromas. Next, lime with a hint of pineapple on the sip ushered in dark rum, Batavia Arrack's earthy funk, pineapple, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4KXtROGeALRtJMntoztZQoDsQ7vQ_R8S8YxPMZSxku1WRNX5XAUO7ncWV5orOCOxEEgmcySMpQpOTfxF4KCC72kHnctBwKkOJ61pQ4t3JeMOLUya5FIJwynmSvMo9pn2KBKlyN51qEDg6Bm3U_Ia71PhO8dt-eZFnaDAhZPpC-NP_Th1lQlY1RlXv0HM/s320/capricorn_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4KXtROGeALRtJMntoztZQoDsQ7vQ_R8S8YxPMZSxku1WRNX5XAUO7ncWV5orOCOxEEgmcySMpQpOTfxF4KCC72kHnctBwKkOJ61pQ4t3JeMOLUya5FIJwynmSvMo9pn2KBKlyN51qEDg6Bm3U_Ia71PhO8dt-eZFnaDAhZPpC-NP_Th1lQlY1RlXv0HM/s800/capricorn_ig400.jpg", "comment_count": 0 }, { "title": "nautical mile", "url": "https://cocktailvirgin.blogspot.com/2025/12/nautical-mile.html", "published": "2025-12-03T08:00:00.041-05:00", "updated": "2025-12-03T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Chris Kiyuna", "source": "Holy Water", "year": null }, "categories": [ "bitters (mole)", "calvados", "gin", "honey", "lemon juice", "orgeat", "pisco" ], "ingredients": [ "1 1/4 oz London Dry Gin (Tanqueray)", "1/2 oz Calvados (Morin Selection)", "1/4 oz Pisco (Macchu Pisco)", "3/4 oz Lemon Juice", "1/2 oz Orgeat", "1/4 oz Honey Syrup", "1 dash Mole Bitters (Bittermens)" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/4 oz London Dry Gin (Tanqueray)\n1/2 oz Calvados (Morin Selection)\n1/4 oz Pisco (Macchu Pisco)\n3/4 oz Lemon Juice\n1/2 oz Orgeat\n1/4 oz Honey Syrup\n1 dash Mole Bitters (Bittermens)\nShake with ice and strain into a coupe glass.\nFrom the most recent issue of\nImbibe Magazine\nin the article on Calvados drinks, I got lured in by the Nautical Mile by Chris Kiyuna at Holy Water in San Francisco. The gin and apple brandy in a Sour reminded me of the\nPink Lady\nbut with orgeat and honey instead of that classic's grenadine and egg white. Furthermore, the orgeat-honey duo was one that I last saw in Backbar's\nPlatform Lime and 3/4\nas well as some older drinks like\nArmy Navy Grog\n. In the glass, the Nautical Mile reached out with a pine, apple, and almond bouquet. Next, a creamy lemon sip unfurled into juniper, almond, and apple flavors on the swallow with a honey and chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGXSIH-hQvvGTv9egCJuNWFQVzeTPfqJQ5-rsfsFiKvCK6jZDgg-Pyz6b7hlmlhifth4IEjCpAcMcyS5r9aDtqF4SgmTCDh-u1RxRWQDFUdShfrmngU0M6xts4wVvdT7OTAuCcPTvRZ4nuZY_JRXoF_B6ArF4Fb9C1PuAL02oeLVeBeB0TLT9QuzlBGwR/s320/nauticalmile_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGXSIH-hQvvGTv9egCJuNWFQVzeTPfqJQ5-rsfsFiKvCK6jZDgg-Pyz6b7hlmlhifth4IEjCpAcMcyS5r9aDtqF4SgmTCDh-u1RxRWQDFUdShfrmngU0M6xts4wVvdT7OTAuCcPTvRZ4nuZY_JRXoF_B6ArF4Fb9C1PuAL02oeLVeBeB0TLT9QuzlBGwR/s800/nauticalmile_ig400.jpg", "comment_count": 0 }, { "title": "save the robots", "url": "https://cocktailvirgin.blogspot.com/2025/12/save-robots.html", "published": "2025-12-04T08:00:00.061-05:00", "updated": "2025-12-04T19:24:20.898-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "bitters (orange)", "calvados", "chartreuse (yellow)", "cynar", "gin" ], "ingredients": [ "1 1/4 oz London Dry Gin (Tanqueray)", "1/2 oz Calvados (Morin Selection)", "3/4 oz Cynar", "1/2 oz Yellow Chartreuse", "1 dash Orange Bitters (Regan's)" ], "instructions": "Stir with ice and strain into an old fashioned glass.", "body_text": "1 1/4 oz London Dry Gin (Tanqueray)\n1/2 oz Calvados (Morin Selection)\n3/4 oz Cynar\n1/2 oz Yellow Chartreuse\n1 dash Orange Bitters (Regan's)\nStir with ice and strain into an old fashioned glass.\nTwo Wednesday prior, I became inspired by the\nNautical Mile\nwith London Dry Gin and Calvados that I had the night before. I soon mashed up those spirits with the modifiers of\nCe Soir\n, and I dubbed it Save the Robots after an after-hours club in New York City's East Village that I rediscovered in the book\nSt. Marks is Dead\nand recalled from my time living in Manhattan in the early 90s. Here, pine and herbal aromas purchased entrance to the senses at the door. Next, caramel and honey notes on the sip danced their way into juniper, apple, vegetal, and herbal flavors on the swallow. I wondered if equal parts Calvados and gin would have worked better such that its richness would be closer the Cognac in the Ce Soir to balance the brighter herbaceous notes in the Yellow Chartreuse; however, I enjoyed the result enough not to retry it.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNhcvvbx7OC3XuwPzh53hRaxDty7q13gryuTpO-m8r45mdcS-QVKzZlNsiUpZw_l2PoZSuEjxKG6BfO6weVl7qEMprc13wzf4qb6VToBsAgqaZo5pXw7J2TECNlvVfRyLaqcdC9apJ1gSEeBfNqZBapVvddbFljrel7wPC9yQUZ2kWkEv9AIksufbreNA/s320/savetherobots_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNhcvvbx7OC3XuwPzh53hRaxDty7q13gryuTpO-m8r45mdcS-QVKzZlNsiUpZw_l2PoZSuEjxKG6BfO6weVl7qEMprc13wzf4qb6VToBsAgqaZo5pXw7J2TECNlvVfRyLaqcdC9apJ1gSEeBfNqZBapVvddbFljrel7wPC9yQUZ2kWkEv9AIksufbreNA/s800/savetherobots_ig400.jpg", "comment_count": 0 }, { "title": "honey badger", "url": "https://cocktailvirgin.blogspot.com/2025/12/honey-badger.html", "published": "2025-12-05T08:00:00.042-05:00", "updated": "2025-12-05T08:00:00.128-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Bardtenders", "year": null }, "categories": [ "bitters (orange)", "gin", "ginger liqueur", "honey", "lemon juice" ], "ingredients": [ "1 1/2 oz Barr Hill Gin", "3/4 oz Lemon Juice", "1/2 oz Domaine de Canton (Barrow's Intense)", "1/2 oz Honey Syrup 1:1", "2 dash Angostura Orange Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a dehydrated citrus wheel (lemon twist).", "body_text": "1 1/2 oz Barr Hill Gin\n3/4 oz Lemon Juice\n1/2 oz Domaine de Canton (Barrow's Intense)\n1/2 oz Honey Syrup 1:1\n2 dash Angostura Orange Bitters\nShake with ice, strain into a coupe glass, and garnish with a dehydrated citrus wheel (lemon twist).\nTwo Fridays ago, I decided to make a drink called the Honey Badger that Bardtenders posted on their\nInstagram\naccount earlier that day. I felt it was a good tribute for the folks from that site hosted me on their podcast two nights before for a recording to be broadcasted in late February. The combination reminded me of Michael Madrusan's\nSon of a Beesting\nat Milk & Honey that calls for ginger syrup instead of liqueur akin to a Bee's Knees crossed with a Penicillin. In the glass, the Honey Badger gave forth a lemon, ginger, and honey bouquet. Next, lemon and honey notes on the sip gave way to pine, ginger, honey, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNhvasTiIfJ91Y_DHfku-u0l8GwOGy0L3OqDyRZeEYi1GQ_f_kUBmJ6IB3FSSkSos5__RYCEhBs0Yyp83V07_m_RCl3elMjCQsurlAOIS8UkvOCSmEHN_5BP2dFcxLWhB3AKfW9pGyRruJ5omZzxgKPdYFofrATnA-lKmwiknV8OFSiJkpKXwAgLMGPPN/s320/honeybadger_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNhvasTiIfJ91Y_DHfku-u0l8GwOGy0L3OqDyRZeEYi1GQ_f_kUBmJ6IB3FSSkSos5__RYCEhBs0Yyp83V07_m_RCl3elMjCQsurlAOIS8UkvOCSmEHN_5BP2dFcxLWhB3AKfW9pGyRruJ5omZzxgKPdYFofrATnA-lKmwiknV8OFSiJkpKXwAgLMGPPN/s800/honeybadger_ig400.jpg", "comment_count": 0 }, { "title": "dead man's hand", "url": "https://cocktailvirgin.blogspot.com/2025/12/dead-mans-hand.html", "published": "2025-12-06T08:00:00.061-05:00", "updated": "2025-12-06T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Greg Keese", "source": "Attaboy", "year": 2022 }, "categories": [ "bitters (mole)", "campari", "chartreuse (yellow)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Sweet Vermouth (Giacomo Speroni)", "1/2 oz Campari", "1/2 oz Yellow Chartreuse", "2 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Sweet Vermouth (Giacomo Speroni)\n1/2 oz Campari\n1/2 oz Yellow Chartreuse\n2 drop Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nTwo Saturdays ago, I opened up\nThe Madrusan Cocktail Companion\nbook and spotted the Dead Man's Hand by Greg Keese at the Nashville branch of Attaboy circa 2022. This is the second drink here to reference this card game lore of the bad luck associated with a pair of black aces plus a pair of black eights that were in Wild Bill Hickok's hand when he was shot down; that other recipe is the\nAces & Eights\nfrom Death & Co. On paper, the Dead Man's Hand reads like a\nGreen Point\nmeets a\nLeft Hand\n, so perhaps the latter drink gave the inspiration for the name. Moreover, on the blog, there are only three other recipes with both Campari and Yellow Chartreuse with the only stirred one being the\nTrans-Europe Express\nfrom\nBeta Cocktails\n. Once prepared, the Dead Man's Hand dealt both bright orange oil and dark orange aromas along with piny notes from the Yellow Chartreuse. Next, a grape-driven sip folded into Bourbon, chocolate, herbal, and bitter orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBcZ8Eo-43g8lPGqcrmMxcH7JOSmDWil9iii7ji9V7oSlhcsyF_CWoYA7-CTm8b692UJ_9FuB9pNbdUGWVXudh-kri6aE4M5C7ix0FXFhqOCZMAfq1yNjKVWTUgHkkQNt69BKp6Q1EAXQqrqcM9sJ9NDZUhTqOAbvQAKN_-Bm8gD9TDaWq2bU0s6yGDyC/s320/deadmanshand_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBcZ8Eo-43g8lPGqcrmMxcH7JOSmDWil9iii7ji9V7oSlhcsyF_CWoYA7-CTm8b692UJ_9FuB9pNbdUGWVXudh-kri6aE4M5C7ix0FXFhqOCZMAfq1yNjKVWTUgHkkQNt69BKp6Q1EAXQqrqcM9sJ9NDZUhTqOAbvQAKN_-Bm8gD9TDaWq2bU0s6yGDyC/s800/deadmanshand_ig400.jpg", "comment_count": 0 }, { "title": "famous american novelist", "url": "https://cocktailvirgin.blogspot.com/2025/12/famous-american-novelist.html", "published": "2025-12-07T08:00:00.044-05:00", "updated": "2025-12-07T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": null, "source": "Cabaret at the Kit Kat Club", "year": 2024 }, "categories": [ "averna", "bitters (Angostura)", "campari", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Amaro Averna", "1/2 oz Sweet Vermouth (Giacomo Speroni)", "1/4 oz Campari", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a rocks glass with ice, and garnish with a cherry-orange slice on a pick (cherry only).", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Amaro Averna\n1/2 oz Sweet Vermouth (Giacomo Speroni)\n1/4 oz Campari\n1 dash Angostura Bitters\nStir with ice, strain into a rocks glass with ice, and garnish with a cherry-orange slice on a pick (cherry only).\nTwo Sundays ago, I was perusing online recipe flashcards when I came across the Famous American Novelist from the cocktail bar at\nCabaret\nat the Kit Kat Club in Manhattan from Spring 2024. I found a discussion of the drinks for the performance mentioning this one on\nReddit\n's Broadway forum circa June 2024. The name is most like a reference to the play's Herr Clifford Bradshaw and perhaps a nod to the Boulevardier – a drink of Bourbon, vermouth, and Campari named after an American-founded literary magazine in Paris. Overall, the recipe was rather similar to the\nFinishing School\nby Carlo Caroscio at Backbar as his riff on his\nSmoking Section\n, and somewhat similar to the NoMad's\nBrunswick\n. In the glass, the Famous American Novelist penned a Bourbon, cherry, and caramel bouquet for the nose. Next, grape and caramel notes on the sip concluded with Bourbon, herbal, and bitter orange flavors on the swallow with clove on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieG4lMrlLQ72GOW1EGLzcjxxE7G8Zg9oDBVm8IieSMmEIKgI0UY-zF-nr2XiJJRoKaX67-SJvcuRgm6NzsSqGmCaRo-4L6EH71mvx30Xu3pqAzRaEhb8cTIxEi30xXCJ0igpQepJmb-cKA_8hkXVJnuf9M0RVDWPBq7TjVbeUiSgDQb3IK1LeNk4VamKkE/s320/famousamericannovelist_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieG4lMrlLQ72GOW1EGLzcjxxE7G8Zg9oDBVm8IieSMmEIKgI0UY-zF-nr2XiJJRoKaX67-SJvcuRgm6NzsSqGmCaRo-4L6EH71mvx30Xu3pqAzRaEhb8cTIxEi30xXCJ0igpQepJmb-cKA_8hkXVJnuf9M0RVDWPBq7TjVbeUiSgDQb3IK1LeNk4VamKkE/s800/famousamericannovelist_ig400.jpg", "comment_count": 1 }, { "title": "gnarly proposition", "url": "https://cocktailvirgin.blogspot.com/2025/12/gnarly-proposition.html", "published": "2025-12-08T08:00:00.039-05:00", "updated": "2025-12-08T08:00:00.133-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Navy Strength", "year": null }, "categories": [ "cynar", "lime juice", "mezcal", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Cynar", "1/2 oz Passion Fruit Syrup", "1/2 oz Lime Juice" ], "instructions": null, "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Cynar\n1/2 oz Passion Fruit Syrup\n1/2 oz Lime Juice\nThis is a doubled recipe. Shake with ice and strain into a single old fashioned glass or perhaps a coupe, or to be closer to the original, strain into two shot glasses.\nTwo Mondays ago, I uncovered a set of online recipe flashcards for Navy Strength in Seattle and landed on the Gnarly Proposition. The drink is normally served as a shot, so I doubled the amounts to make it cocktail sized. A problem with the recipe was that it called for a batched mezcal-Cynar pour that I assessed to be 3:1 instead of 1:1 through the hue in a\nYelp\ndrink photo from 2022. Moreover, I ended up making the 1:1 version as well that was more opaquely brown than the photo as well as more quirky as opposed to more pleasing like a shot should be. Since the trio of mezcal, Cynar, and passion fruit worked well in the\nBairdley Legal\nan Yvonne's, I was definitely excited about trying this one. In the glass, the Gnarly Proposition opened up with caramel, vegetal, tropical, and smoke aromas. Next, lime and passion fruit notes on the sip revealed smoky mezcal, tropical, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0CZWneRsTM9_C4Oxvx-vIlLGvm37QNGRI5GrXfh9BCkk_UO8G51DS1J0cMBdTRti1wQ1vTjcusdT5aCP7y7vxFVzMz6SYN5jX5jPB2pGiX1-85PV3-2nZeqwuzV1JDbBi9-CjC_fw64QctE1AJX5jvhMHaDgTPHkGCDjDz9cGI70B35JvOiFvAuBNuH8/s320/gnarlyproposition_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0CZWneRsTM9_C4Oxvx-vIlLGvm37QNGRI5GrXfh9BCkk_UO8G51DS1J0cMBdTRti1wQ1vTjcusdT5aCP7y7vxFVzMz6SYN5jX5jPB2pGiX1-85PV3-2nZeqwuzV1JDbBi9-CjC_fw64QctE1AJX5jvhMHaDgTPHkGCDjDz9cGI70B35JvOiFvAuBNuH8/s800/gnarlyproposition_ig400.jpg", "comment_count": 0 }, { "title": "voorhees", "url": "https://cocktailvirgin.blogspot.com/2025/12/voorhees.html", "published": "2025-12-09T08:00:00.028-05:00", "updated": "2025-12-09T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "D. Skinner", "source": "The Madrusan Cocktail Companion", "year": null }, "categories": [ "applejack", "genever", "lemon juice", "simple syrup", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Bonded Apple Brandy (Laird's)", "1 oz Genever (Bols Barrel-Aged)", "3/4 oz Lemon Juice", "1/2 oz Cinnamon Syrup", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with cayenne pepper powder.", "body_text": "1 oz Bonded Apple Brandy (Laird's)\n1 oz Genever (Bols Barrel-Aged)\n3/4 oz Lemon Juice\n1/2 oz Cinnamon Syrup\n1/4 oz Simple Syrup\nShake with ice, strain into a coupe glass, and garnish with cayenne pepper powder.\nTwo Tuesdays prior, I reached for\nThe Madrusan Cocktail Companion\nbook and honed in on the Voorhees by D. Skinner. Overall, it appeared like a variation on the\nHolland Razor Blade\nwith the Genever split with apple brandy and the simple syrup split with cinnamon. In the glass, the Voorhees donated an apple, cinnamon, and malty aroma. Next, a lemon-driven sip blossomed into apple, malty, cinnamon, and herbal flavors on the swallow that gained an increasing amount of hot pepper spice over time.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlgfYMke28CKXPkhihDqTVs2UUJzauXhi4A4JeLxB_JJ7_aATRgcj0GjqR3-bVu7n4xPHxEzkBGTOdX6Nr_thJlQ7MlG91PjnflWey1H3szrvgh8lOOhVp37jTy-FsLl_m0MIij50YIjY-i2R6s_jPoy_sXsB6YKtKFwzLeAO06dUTiXWSRwplqfEKzI3/s320/voorhees_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlgfYMke28CKXPkhihDqTVs2UUJzauXhi4A4JeLxB_JJ7_aATRgcj0GjqR3-bVu7n4xPHxEzkBGTOdX6Nr_thJlQ7MlG91PjnflWey1H3szrvgh8lOOhVp37jTy-FsLl_m0MIij50YIjY-i2R6s_jPoy_sXsB6YKtKFwzLeAO06dUTiXWSRwplqfEKzI3/s800/voorhees_ig400.jpg", "comment_count": 0 }, { "title": "ghost rider", "url": "https://cocktailvirgin.blogspot.com/2025/12/ghost-rider.html", "published": "2025-12-10T08:00:00.037-05:00", "updated": "2025-12-10T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "campari", "fernet-branca", "lime juice", "maraschino", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Fernet Branca", "3/4 oz Campari", "1/2 oz Maraschino (Luxardo)", "1/2 oz Ginger Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with candied ginger.", "body_text": "3/4 oz Fernet Branca\n3/4 oz Campari\n1/2 oz Maraschino (Luxardo)\n1/2 oz Ginger Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a coupe glass, and garnish with candied ginger.\nTwo Wednesdays ago, I became inspired by the Maraschino, ginger, and lime trio in the\nHitman\nfrom Dutch Kills and I mashed it up with the Ferrari (Fernet-Campari duo). Previously, I did a similar Ferrari mashup in the\nBlank Hand Society\nusing the Gilda as the other inspiration point. For a name, I dubbed this one the Ghost Rider after a 1977 song from the synth-punk band Suicide that was a nod to a Marvel Comics character. In the glass, the Ghost Rider screamed the truth with a menthol, ginger, and nutty cherry aroma. Next, lime and caramel notes on the sip rode off towards caramel, minty, menthol, and bitter nutty cherry-orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQEQ9OynAvXa5_Sc1phZnWsRQ8n08LBU05HOBu3tT3ECitwnsCNJhjIziuLnK_bf5p4ZP1g9hbBAIk49zx7KI7CaO_v2zLzuMZgsrcXF3aj4UGGw8Tv0oU7NFEK7GOh1mA1-3zI9LrO1behZ62n_Y9CFV_EwFMrH3mYa7KkEscWtsg2oyaMeA_Ge78CqY/s320/ghostrider_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQEQ9OynAvXa5_Sc1phZnWsRQ8n08LBU05HOBu3tT3ECitwnsCNJhjIziuLnK_bf5p4ZP1g9hbBAIk49zx7KI7CaO_v2zLzuMZgsrcXF3aj4UGGw8Tv0oU7NFEK7GOh1mA1-3zI9LrO1behZ62n_Y9CFV_EwFMrH3mYa7KkEscWtsg2oyaMeA_Ge78CqY/s800/ghostrider_ig400.jpg", "comment_count": 0 }, { "title": "overtime", "url": "https://cocktailvirgin.blogspot.com/2025/12/overtime.html", "published": "2025-12-11T08:00:00.035-05:00", "updated": "2025-12-11T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Anthony Jayasekera", "source": "Bar Tobalá", "year": 2023 }, "categories": [ "amaro", "lime juice", "mezcal", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Amaro Ramazzotti", "3/4 oz Lime Juice", "3/4 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).", "body_text": "3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Amaro Ramazzotti\n3/4 oz Lime Juice\n3/4 oz Ginger Syrup\nShake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).\nTwo Thursdays ago, I reached for my copy of the\nThe Madrusan Cocktail Companion\nand honed in on the Overtime by Anthony Jayasekera at Bar Tobalá in Melborne circa 2023. It reminded me of the\nMosquito\nand\nDragonfly\nbut with another bitter liqueur and lime instead of lemon. With Ramazzotti, I realized that it had the Maserati (mezcal-Ramazzotti duo) as its base, and that pairing has worked great in other recipes such as\nThe Great Satan\n,\nThere is no Spoon\n, and\nEl Nacional\n. In the glass, the Overtime racked up a root beer, vegetal, and smoke aroma. Next, lime and caramel on the sip opened up into smoky vegetal, root beer, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpZiTGybmoDfGf4pu0PZvjso-NJj84KVrB34n_tgEmMFaUqmBmlG9xVDpF-5vhv7PSy4YJD44QbCOTKCziDRbG-phCm9A06UHcOzOvaQvVXnH6SdiYXKxm82M1AwrlDMyb3_p4x9v891oltIoJU5z5xMov8XYiiRUUWiNsyB1m0r_tn1xrQtMj5UbUSol/s320/overtime_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpZiTGybmoDfGf4pu0PZvjso-NJj84KVrB34n_tgEmMFaUqmBmlG9xVDpF-5vhv7PSy4YJD44QbCOTKCziDRbG-phCm9A06UHcOzOvaQvVXnH6SdiYXKxm82M1AwrlDMyb3_p4x9v891oltIoJU5z5xMov8XYiiRUUWiNsyB1m0r_tn1xrQtMj5UbUSol/s800/overtime_ig400.jpg", "comment_count": 0 }, { "title": "black metal sleigh", "url": "https://cocktailvirgin.blogspot.com/2025/12/black-metal-sleigh.html", "published": "2025-12-12T08:00:00.051-05:00", "updated": "2025-12-12T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Sippin' Santa", "year": 2015 }, "categories": [ "amaro", "bitters (other)", "lime juice", "simple syrup (cinnamon)", "vodka" ], "ingredients": [ "1 1/2 oz Vodka (Goral)", "3/4 oz Jägermeister", "3/4 oz Cinnamon Syrup", "3/4 oz Lime Juice", "2 dash Grapefruit Bitters (Bittermens)" ], "instructions": "Whip shake with crushed ice, pour into a Julep or Swizzle tin (Tiki mug), fill with crushed ice, and garnish with a mint sprig.", "body_text": "1 1/2 oz Vodka (Goral)\n3/4 oz Jägermeister\n3/4 oz Cinnamon Syrup\n3/4 oz Lime Juice\n2 dash Grapefruit Bitters (Bittermens)\nWhip shake with crushed ice, pour into a Julep or Swizzle tin (Tiki mug), fill with crushed ice, and garnish with a mint sprig.\nTwo Fridays ago, I delved into a collection of Sippin' Santa recipes that was recently shared on\nReddit\n. The one I selected as a starting point was the Black Metal Sleigh from the 2015 event that had the same vodka lengthening and fortifying a bitter liqueur technique that I first observed in the\nSputnik\n. Moreover, it had a similar structure to the Jägermeister tropical recipe, the\nEscape Hatch\n, so I was sold. With the penultimate use of this season's mint as garnish, the Black Metal Sleigh greeted the nose with a mint bouquet. Next, lime and caramel on the sip slid into star anise, herbal, cinnamon, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgEORjZZeKdmhZqbwsdv5LaskYL7JjHt3y4RSZywSPlJA4nFbFJbyi0vyBSPwN-e_QXG_iGKpdAkN7-AeTObYV5sMy0jGXRt3baisuXBTRWFqqANK0f4fV4bwLGFQiAFUpQaISsQI0BxutILMisUhiigrxVRFDz78j6MiRsnCJB0m-ljsPN29fedvMhrW/s320/blackmetalsleigh_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgEORjZZeKdmhZqbwsdv5LaskYL7JjHt3y4RSZywSPlJA4nFbFJbyi0vyBSPwN-e_QXG_iGKpdAkN7-AeTObYV5sMy0jGXRt3baisuXBTRWFqqANK0f4fV4bwLGFQiAFUpQaISsQI0BxutILMisUhiigrxVRFDz78j6MiRsnCJB0m-ljsPN29fedvMhrW/s800/blackmetalsleigh_ig400.jpg", "comment_count": 0 }, { "title": "tropicale", "url": "https://cocktailvirgin.blogspot.com/2025/12/tropicale.html", "published": "2025-12-13T08:00:00.041-05:00", "updated": "2025-12-13T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Lorenzo Antinori", "source": "Bar Leone", "year": null }, "categories": [ "campari", "creme de banane", "rum", "sherry", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Jamaican Dark Rum (Coruba)", "3/4 oz Campari", "1/2 oz Sweet Vermouth (Giacomo Speroni)", "3/8 oz Oloroso Sherry (Lustau Amontillado)", "1 tsp Giffard Crème de Banane (Tempus Fugit)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garish with an orange wedge (orange twist).", "body_text": "3/4 oz Jamaican Dark Rum (Coruba)\n3/4 oz Campari\n1/2 oz Sweet Vermouth (Giacomo Speroni)\n3/8 oz Oloroso Sherry (Lustau Amontillado)\n1 tsp Giffard Crème de Banane (Tempus Fugit)\nStir with ice, strain into an old fashioned glass with ice, and garish with an orange wedge (orange twist).\nTwo Saturdays ago, I returned to\nThe Madrusan Cocktail Companion\nand opted for the Tropicale by Lorenzo Antinori at Bar Leone in Hong Kong from the Negroni section. It was a different drink from the similarly named\nNegroni Tropicale\nthat took things in a passion fruit and citrus direction. As a\nKingston Negroni\nwith sherry and banana accents, the Tropicale began with orange oil, caramel, nutty sherry, and dried fruit aromas. Next, caramel and grape notes on the sip ripened into funky rum, nutty, bitter orange, and tropical flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDzoC_hP_ECBBMjvPcLK4CyPCLw7zIkO6hsGoJ4g_QzCHIR7oGti3XyBfCKuGcU4zMMHBCu1zESt14GO_8R4cA2LHxmQW2C5K4pxTQVgcWEReLTplB7C6kAFfF5JB0Qjr9bZgAEdMmmWBNtW_QRMhkEWDic40u396VzOdUDZ1UsTy4JH2bQGIfQ2uL3C-/s320/tropicale_nov25_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDzoC_hP_ECBBMjvPcLK4CyPCLw7zIkO6hsGoJ4g_QzCHIR7oGti3XyBfCKuGcU4zMMHBCu1zESt14GO_8R4cA2LHxmQW2C5K4pxTQVgcWEReLTplB7C6kAFfF5JB0Qjr9bZgAEdMmmWBNtW_QRMhkEWDic40u396VzOdUDZ1UsTy4JH2bQGIfQ2uL3C-/s800/tropicale_nov25_ig400.jpg", "comment_count": 0 }, { "title": "bid farewell", "url": "https://cocktailvirgin.blogspot.com/2025/12/bid-farewell.html", "published": "2025-12-14T08:00:00.038-05:00", "updated": "2025-12-14T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": null, "source": "Tavolata", "year": null }, "categories": [ "bitters (other)", "fernet-branca", "pimento dram", "simple syrup (vanilla)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/4 oz Fernet Branca", "1/4 oz Allspice Dram (Hamilton's)", "1/2 oz Vanilla Syrup", "2 dash Walnut Bitters (4 dash Strongwater Mountain Elixirs)" ], "instructions": null, "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/4 oz Fernet Branca\n1/4 oz Allspice Dram (Hamilton's)\n1/2 oz Vanilla Syrup\n2 dash Walnut Bitters (4 dash Strongwater Mountain Elixirs)\nNo instructions were given but I interpretted this as an Old Fashioned so I stirred with ice and strained into a rocks glass with a large ice cube. A citrus twist such as lemon or orange would not be out of place here and would probably round out the bouquet.\nTwo Sundays ago, I returned to my notes from a set of online recipe flashcards for the Boise, Idaho, location of Tavolata where I previously found the\nGolden Eagle\n. There, I selected the Bid Farewell from their current menu as a\nToronto\naccented with Donn's Spices #2. Moreover, Fernet has been been paired with allspice dram in a few drinks including the\nColonial Bastard\nand\nThe Aftermath\n, so I was curious to see how it would be mollified with vanilla syrup. In the glass, the Bid Farewell gave forth a vanilla, Bourbon, and allspice bouquet. Next, light caramel notes on the sip flowed into Bourbon, vanilla, allspice, and bitter minty-menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0a4xzGzymkFEkooX7syvyN3w2flKZYaAhLw4-2MVHoi9LPS9RNXewDnJl2QkIwhRDHxXXHQTY6tS7ABcflOdgh3wae9CAjjegOPq1q9UFzibpWT1MRAO73TH4N-0sxesarIFPRuRWQnE5Ai07MmyHt1foNK7DiAJ_kYp1PQMWkrLAcJdb9wKUi22hbwMQ/s320/bidfarewell_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0a4xzGzymkFEkooX7syvyN3w2flKZYaAhLw4-2MVHoi9LPS9RNXewDnJl2QkIwhRDHxXXHQTY6tS7ABcflOdgh3wae9CAjjegOPq1q9UFzibpWT1MRAO73TH4N-0sxesarIFPRuRWQnE5Ai07MmyHt1foNK7DiAJ_kYp1PQMWkrLAcJdb9wKUi22hbwMQ/s800/bidfarewell_ig400.jpg", "comment_count": 0 }, { "title": "day for night", "url": "https://cocktailvirgin.blogspot.com/2025/12/day-for-night.html", "published": "2025-12-15T08:00:00.038-05:00", "updated": "2025-12-15T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Nick Mallia", "source": "Bar Lunette", "year": null }, "categories": [ "#other", "bitters (other)", "gin", "st. germain", "suze", "vermouth (bianco)" ], "ingredients": [ "1 oz Barr Hill Gin", "1 oz Avèze Gentian Liqueur", "3/4 oz Dolin Blanc Vermouth", "1/4 oz St. Elder Elderflower Liqueur", "1 dash Bitter Truth Cucumber Bitters" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a cucumber slice on a pick.", "body_text": "1 oz Barr Hill Gin\n1 oz Avèze Gentian Liqueur\n3/4 oz Dolin Blanc Vermouth\n1/4 oz St. Elder Elderflower Liqueur\n1 dash Bitter Truth Cucumber Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with a cucumber slice on a pick.\nTwo Mondays ago, I ventured down to Coolidge Corner to visit Corey Campbell who was bartending at Bar Lunette. For a first drink, I requested the Day for Night that Corey described as a\nWhite Negroni\nvariation created by Nick Mallia, one of the owners of Paris Creperie and Bar Lunette. In the glass, the Day for Night offered up cucumber, gentian herbal, and floral aromas to the nose. Next, white grape and grapefruit notes on the sip transformed into juniper and cucumber herbal flavors on the swallow. Indeed, cucumber and gentian liqueur flavors paired rather elegantly here as they did in the\nLittle Oaxacan\n.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nr-bmGMXkToVJvi2Xpv_qjTw1cQgXz7Z8pGvpjPNp3E59pMCGqQ_9Y3AG7heAGy2Rj9aTNGuWi7fTixKlHHa2QPjofgbjf-TsxDopyo_ZtCUpNtWhYgemBf-qcIZ22z5WpUgnhaR0je90XYgoq9__bL-AX6DloIl04Qzv8EQjVWCEhaD8e9U2_nJoAt1/s320/dayfornight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nr-bmGMXkToVJvi2Xpv_qjTw1cQgXz7Z8pGvpjPNp3E59pMCGqQ_9Y3AG7heAGy2Rj9aTNGuWi7fTixKlHHa2QPjofgbjf-TsxDopyo_ZtCUpNtWhYgemBf-qcIZ22z5WpUgnhaR0je90XYgoq9__bL-AX6DloIl04Qzv8EQjVWCEhaD8e9U2_nJoAt1/s800/dayfornight_ig400.jpg", "comment_count": 0 }, { "title": "stardust (bar lunette)", "url": "https://cocktailvirgin.blogspot.com/2025/12/stardust-bar-lunette.html", "published": "2025-12-16T08:00:00.123-05:00", "updated": "2025-12-16T08:00:00.122-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Brother Cleve", "source": "B-Side Lounge", "year": null }, "categories": [ "#other", "creme de violette", "lemon juice", "lime juice", "rum (white)" ], "ingredients": [ "2 oz Bacardi White Rum infused with Butterfly Pea Blossoms (*)", "1 oz Marie Brizard Parfait Amour", "1/2 oz Lemon Juice", "1/2 oz Lime Juice (*)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with edible glitter (*). Shake, strain into a Martini glass, and garnish with an orange wedge.", "body_text": "2 oz Bacardi White Rum infused with Butterfly Pea Blossoms (*)\n1 oz Marie Brizard Parfait Amour\n1/2 oz Lemon Juice\n1/2 oz Lime Juice (*)\nShake with ice, strain into a coupe, and garnish with edible glitter (*).\n(*) See the Green Street and Eastern Standard recipes below for something closer to the original.\nFor a second drink, I asked bartender Corey Campbell at Bar Lunette in Coolidge Corner for their version of the Stardust that has ties to the Paris Creperie next door. The late, great Brother Cleve created the Stardust at the B-Side in Cambridge over 25 years ago, and later he consulted with the Paris Creperie right before the Pandemic in 2019 to start up their cocktail program in the now closed Seaport location. While the original is white rum, parfait amour liqueur, and lemon, Bar Lunette gussied this one up a bit, and it is very possible that Cleve crafted this version 2.0 at the Seaport Paris Creperie. Here is the recipe from both the Green Street A to Z recipe book and Eastern Standard bar bible:\nStardust\n• 1 1⁄2 oz White Rum (Green Street called for Cruzan 2 Year Light Rum)\n• 3⁄4 oz Parfait Amour\n• 3⁄4 oz Lemon Juice\nShake, strain into a Martini glass, and garnish with an orange wedge.\nBlogger and professional food critic MC Slim JB wrote, \"[The Stardust]: a drink which Boston hospitality legend Brother Cleve created for the opening specialty cocktail menu of the late, lamented B-Side Lounge in Cambridge, MA. (Cleve in turn describes his cocktail as a variation on Don the Beachcomber's\nRoyal Daiquiri\n, a Tiki drink of early 1940s vintage.)\" The Royal Daiquiri is a lime-driven drink whereas the original Stardust is a lemon one, so the Bar Lunette one splits the difference (besides adding in additional color from the butterfly pea blossoms and changing the garnish from something simple to something fabulous. In the glass, this newer rendition of the Starlite offered up lemon, floral, and vanilla aromas. Next, lemon and lime notes on the sip twinkled into rum, grapefruit, and bubblegum vanilla notes on the swallow. It is also worth mentioning that Trina's Starlite Lounge (name perhaps unrelated) pays tribute to Cleve's creation by doing a French 75-esque version with the addition of sparkling wine.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgv6-xgbcVEIYIJXQKQRj6mMFhPupn3qkcWhnEEIRxlG4LhW7mmXva9vJifSxaHzTqLCajp8ho1fj8lM52IkkXSP9FqvsyikSQ-d0_CitGD5MfuBJRn0bwJoamU_UyIVI5wn3JnCNMvUTXgg4ztLDs-3LHuqZqg-tNCiDvg1vCUBeX1B3LlQ4nYsk9tSm/s320/stardust_cleve_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgv6-xgbcVEIYIJXQKQRj6mMFhPupn3qkcWhnEEIRxlG4LhW7mmXva9vJifSxaHzTqLCajp8ho1fj8lM52IkkXSP9FqvsyikSQ-d0_CitGD5MfuBJRn0bwJoamU_UyIVI5wn3JnCNMvUTXgg4ztLDs-3LHuqZqg-tNCiDvg1vCUBeX1B3LlQ4nYsk9tSm/s800/stardust_cleve_ig400.jpg", "comment_count": 1 }, { "title": "on christmas island", "url": "https://cocktailvirgin.blogspot.com/2025/12/on-christmas-island.html", "published": "2025-12-17T08:00:00.035-05:00", "updated": "2025-12-17T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Lost Lake", "year": 2016 }, "categories": [ "lemon juice", "passion fruit syrup", "pimento dram", "rum", "simple syrup (ginger)", "simple syrup (vanilla)" ], "ingredients": [ "1 oz El Dorado 8 Year Rum (Hamilton Demerara River 86°)", "1/2 oz Smith & Cross Rum", "1/2 oz Planteray OFTD Rum", "1/2 oz Ginger Syrup", "1/2 oz Donn's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Allspice Dram (Hamilton's))", "1/2 oz Passion Fruit Syrup", "3/4 oz Lemon Juice" ], "instructions": "Whip shake with crushed ice, pour into a glass or mug (Tiki mug), fill with crushed ice, and garnish in tropical fashion (mint and nutmeg).", "body_text": "1 oz El Dorado 8 Year Rum (Hamilton Demerara River 86°)\n1/2 oz Smith & Cross Rum\n1/2 oz Planteray OFTD Rum\n1/2 oz Ginger Syrup\n1/2 oz Donn's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Allspice Dram (Hamilton's))\n1/2 oz Passion Fruit Syrup\n3/4 oz Lemon Juice\nWhip shake with crushed ice, pour into a glass or mug (Tiki mug), fill with crushed ice, and garnish in tropical fashion (mint and nutmeg).\nTwo Wednesdays ago, I was perusing the Pandemic-era Lost Lake email recipe collection when I spotted the On Christmas Island created for their first Christmas Pop-up in 2017 alongside drinks from Boilermaker in Manhattan and Latitude 29 in New Orleans. I also found this in the Sippin' Santa recipe collection which attributed it to a year earlier in 2016. The lemon juice balanced by ginger and passion fruit syrups reminded me of Lost Lake's\nNo Bye/No Aloha\nbut with Donn's Spices #2 instead of orgeat and vanilla. It turned out that this recipe made good use of the last of this season's mint before a killing frost took out every last plant in the yard soon after. In the mug, On Christmas Island presented mint, woody spice, and hints of caramel, rum funk, and passion fruit to the nose. Next, lemon, caramel-molasses, and hints of passion fruit on the sip flowed into funky rum, ginger, and allspice flavors with a vanilla-passion fruit finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghB8Qfh_wr24pNG1KZV_xt0iFta6mLuhqbgF4JVAsXUP6Y8izEoxp7nKC0Wi1vSdZWzzKWHjpg6sLl2NA5eQBcrwLK0pf4t9PMO_9uA03l5eZ2nxMj69JoYYB8cyi1Jf7XJGsLUSr-9WYHSy2GekYpGxwt592ozG88h7mOBXkxfTvow4VxdOKh-Qh6ORmN/s320/onchristmasisland_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghB8Qfh_wr24pNG1KZV_xt0iFta6mLuhqbgF4JVAsXUP6Y8izEoxp7nKC0Wi1vSdZWzzKWHjpg6sLl2NA5eQBcrwLK0pf4t9PMO_9uA03l5eZ2nxMj69JoYYB8cyi1Jf7XJGsLUSr-9WYHSy2GekYpGxwt592ozG88h7mOBXkxfTvow4VxdOKh-Qh6ORmN/s800/onchristmasisland_ig400.jpg", "comment_count": 0 }, { "title": "aztec death whistle", "url": "https://cocktailvirgin.blogspot.com/2025/12/aztec-death-whistle.html", "published": "2025-12-18T08:00:00.083-05:00", "updated": "2026-01-10T09:53:19.245-05:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": "Gato Exotico", "year": null }, "categories": [ "#other", "*original", "ancho reyes", "curacao", "fernet-branca", "mezcal" ], "ingredients": [ "1 oz Mezcal (Peloton de la Muerte)", "1 oz Ancho Reyes Chile Liqueur", "1/2 oz Orange Liqueur (Bauchant)", "1/2 oz Fernet Branca (*)" ], "instructions": "Stir with ice and strain into an old fashioned glass (or Tiki mug) with ice. Garnish with orange oil or an orange twist (a later addition than the first photo).", "body_text": "1 oz Mezcal (Peloton de la Muerte)\n1 oz Ancho Reyes Chile Liqueur\n1/2 oz Orange Liqueur (Bauchant)\n1/2 oz Fernet Branca (*)\nStir with ice and strain into an old fashioned glass (or Tiki mug) with ice. Garnish with orange oil or an orange twist (a later addition than the first photo).\n(*) Fernet Vallet, a Mexican Fernet, worked just as well as Fernet Branca at work if not better at work.\nAt Gato Exotico, we have a Tiki-style mug in the form of an Aztec death whistle that was too small for our Margaritas and needed a use. It was also thought that something more aggressive needed to accompany a mug of that name, so I set to work at home. My creation started as an abstraction of the\nDon't Give Up the Ship\nthat swapped the gin and Dubonnet for mezcal and chile liqueur. Ancho Reyes and Fernet have worked well in one of the versions of\nMy Name is Nobody\n, and Ancho Reyes and orange liqueur have been great in drinks like\nThird Times' the Charm\n. The drink and the mug were named after a type of whistle used by the Aztecs to produce a high-pitched human-like shrieking sound. It was originally believed that it was used to scare off their enemies in war, but after finding it in the hands of a sacrificial victim, it may have been ceremonial or perhaps functioning in both capacities. At home, the Aztec Death Whistle served like an Old Fashioned (before an orange twist was added) gave forth smoky, roasty, vegetal, and minty aromas. Next, an orange-driven sip expanded into smoky, spicy pepper, and bitter menthol flavors on the swallow.\nAt Gato Exotico, the team tried it with Fernet Branca, Amargo Vallet, and Fernet Vallet, and the Mexican Fernet seemed to be the favorite. My manager felt it needed a citrus twist, and orange won out over lemon. Also, since the mug is branded to Espolon, the spirit will probably change to an equal split of Espolon Tequila and Montelobos Mezcal (same portfolio) keeping all other things equal. There will also need to be a change to a shorter and thinner straw since it is more difficult to enjoy a higher proof Old Fashioned-style drink with a wider and thus higher volume straw.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSvL7DfS6XS_qXgVgSBGYLqYt9A2addCXmwImQG01MYUPLvom8N10oJLBwyi8d92fzxOBpb_uW7Jf6ucTAGtwIiwpdQ2hHI87O6_4f2Tt1L4A1GHhfq3sy3vO0PJo5KFkFsVWsrdONTQodaBWWomYANvwLSOYFKtfSvFEKjaRrQleI8ZhWpe_raX7PO5D/s320/aztecdeathwhistle_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DQCTeG_Lm1gmDZqLo7xNhEO3oisZq46_cHzD2Z1Nt3rUO9e7a0LuCZAAA-LpTB1haUsIOLpnV3GNjjUF3DhlsR0P0ifUWRCNMvt62IODfC2zG_Xe6D8Z19Pb24W602NLqU0jbPoJZEXGqCNfgKTTsTxRrL0op9JbxUkHChNkbSSU7yGnHxpSGnA88Q6V/s320/aztecdeathwhistle_gatoexotico.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSvL7DfS6XS_qXgVgSBGYLqYt9A2addCXmwImQG01MYUPLvom8N10oJLBwyi8d92fzxOBpb_uW7Jf6ucTAGtwIiwpdQ2hHI87O6_4f2Tt1L4A1GHhfq3sy3vO0PJo5KFkFsVWsrdONTQodaBWWomYANvwLSOYFKtfSvFEKjaRrQleI8ZhWpe_raX7PO5D/s800/aztecdeathwhistle_ig400.jpg", "comment_count": 0 }, { "title": "papa noel v1", "url": "https://cocktailvirgin.blogspot.com/2025/12/papa-noel-v1.html", "published": "2025-12-19T08:00:00.061-05:00", "updated": "2025-12-19T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": null, "source": "Sippin' Santa", "year": 2018 }, "categories": [ "bitters (Peychaud's)", "falernum", "lemon juice", "orgeat", "passion fruit syrup", "tequila" ], "ingredients": [ "1 1/2 oz Camarena Reposado Tequila (Cimarron)", "1/2 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Velvet Falernum", "1/4 oz Orgeat", "1 dash Peychaud's Bitters" ], "instructions": "Whip shake with crushed ice, pour into a 12 oz Pearl Diver glass (coconut Tiki mug), fill with crushed ice, and garnish with a pineapple wedge, orchid, and paper umbrella (umbrella only).", "body_text": "1 1/2 oz Camarena Reposado Tequila (Cimarron)\n1/2 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Velvet Falernum\n1/4 oz Orgeat\n1 dash Peychaud's Bitters\nWhip shake with crushed ice, pour into a 12 oz Pearl Diver glass (coconut Tiki mug), fill with crushed ice, and garnish with a pineapple wedge, orchid, and paper umbrella (umbrella only).\nTwo Fridays ago, I reached for the recipe collection from the Sippin' Santa events and selected the Papa Noel version 1 from the 2018 menu (version 2 posted down below seems to be from 2019). Overall, it read like a reposado tequila\nSaturn\nwith Peychaud's; I recently had the Jamaican rum and lime juice version, the\nJanus\n, so trying an agave version seemed intriguing. Once prepared, this version of the Papa Noel orbited the nose with agave and passion fruit aromas. Next, a creamy lemon sip landed upon tequila, passion fruit, nutty, clove, and anise flavors on the swallow. Indeed, I was impressed how the vegetal nature of the agave completely reshaped the way a Saturn-like drink came across.\nPapa Noel v2\n• 2 oz Blanco Tequila\n• 1/2 oz Apricot Liqueur\n• 3/4 oz Orgeat\n• 3/4 oz Lime Juice\n• 1/4 oz Pineapple Juice\n• 3 dash Cardamom Bitters\nSimilar directions as v1.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhyphenhyphenfV_aJkLtRUB8Ul31diqQhwxXR_L-4qlKC9BH_qNii2rXYbaGwJpCkRhR0w780Hg2pfus5Gkwka8gdR0ZiV4Fhhc4i0IfKEvIv35npzZt8WAqI5L1BbuWVNtpfha-VQq_sI7dxMgskzE0konSADieFpAEgRGaYCU9BxJLxw0DQkn_kOer664gzli2mq/s320/papanoel_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhyphenhyphenfV_aJkLtRUB8Ul31diqQhwxXR_L-4qlKC9BH_qNii2rXYbaGwJpCkRhR0w780Hg2pfus5Gkwka8gdR0ZiV4Fhhc4i0IfKEvIv35npzZt8WAqI5L1BbuWVNtpfha-VQq_sI7dxMgskzE0konSADieFpAEgRGaYCU9BxJLxw0DQkn_kOer664gzli2mq/s800/papanoel_ig400.jpg", "comment_count": 0 }, { "title": "nova scotia", "url": "https://cocktailvirgin.blogspot.com/2025/12/nova-scotia.html", "published": "2025-12-20T08:00:00.049-05:00", "updated": "2025-12-20T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Paul Hammond and Priscilla Leong", "source": "The Madrusan Cocktail Companion", "year": null }, "categories": [ "fernet-branca", "honey", "scotch", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (2 oz Evan Williams Bonded)", "1/3 oz Islay Scotch (>1/2 oz Laphroaig 10 Year)", "1/4 oz Fernet Branca (1/3 oz)", "1/4 oz Honey Syrup (1/3 oz)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (2 oz Evan Williams Bonded)\n1/3 oz Islay Scotch (>1/2 oz Laphroaig 10 Year)\n1/4 oz Fernet Branca (1/3 oz)\n1/4 oz Honey Syrup (1/3 oz)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Saturdays ago, I opened up\nThe Madrusan Cocktail Companion\nand became enchanted with the Nova Scotia as a\nToronto\nriff by Paul Hammond and Priscilla Leong now of The Flowing Bowl Cocktail Company in Melbourne, Australia. Overall, it reminded me of the rye-Speyside Scotch Toronto riff,\nAll Bark, All Bite\nfrom the Violet Hour that I discovered in the\nBartender's Manifesto\ntwo years ago. In the glass, the Nova Scotia approached the nose with a lemon, floral, and peat smoke bouquet. Next, honey and malt notes on the sip transitioned into smoky whiskey flavors accented with bitter minty menthol on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6M_4W7HLdkdyXnMF96JHCjh_clUbcPxRnwL19M4uiucEkE_d9_CqmshT5DsIUl26VlZJkyeUwqa_Y6b_go3nm2jJn3UTN9mWkbXrgcLyIglS8sBE48GiKphroKKBB0ve3BQ1C03q-ofm5snQul7TZUriAoTatnGj2JWKVEcMz6wkTeEUK_XYxTKJxe_c/s320/novascotia_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6M_4W7HLdkdyXnMF96JHCjh_clUbcPxRnwL19M4uiucEkE_d9_CqmshT5DsIUl26VlZJkyeUwqa_Y6b_go3nm2jJn3UTN9mWkbXrgcLyIglS8sBE48GiKphroKKBB0ve3BQ1C03q-ofm5snQul7TZUriAoTatnGj2JWKVEcMz6wkTeEUK_XYxTKJxe_c/s800/novascotia_ig400.jpg", "comment_count": 0 }, { "title": "beyond the solar system", "url": "https://cocktailvirgin.blogspot.com/2025/12/beyond-solar-system.html", "published": "2025-12-21T08:00:00.043-05:00", "updated": "2025-12-21T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "WeeklyTiki", "source": "Instagram", "year": null }, "categories": [ "lemon juice", "orgeat", "passion fruit syrup", "rum", "simple syrup (cinnamon)", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rittenhouse Rye", "3/4 oz Smith & Cross Rum", "1/2 oz Lemon Juice", "1/2 oz Passion Fruit Syrup", "1/4 oz Cinnamon Syrup", "1/4 oz Orgeat" ], "instructions": "Whip shake with crushed ice, dump into a glass (Tiki mug), fill with crushed ice, and garnish with an apple fan dusted with freshly grated cinnamon.", "body_text": "3/4 oz Rittenhouse Rye\n3/4 oz Smith & Cross Rum\n1/2 oz Lemon Juice\n1/2 oz Passion Fruit Syrup\n1/4 oz Cinnamon Syrup\n1/4 oz Orgeat\nWhip shake with crushed ice, dump into a glass (Tiki mug), fill with crushed ice, and garnish with an apple fan dusted with freshly grated cinnamon.\nTwo Sundays ago, I decided to make a drink that I had bookmarked on\nInstagram\nback in October from user WeeklyTiki called Beyond the Solar System. This\nSaturn\nriff seemed like a good followup to the tequila Saturn called the\nPapa Noel\nfrom the Sippin' Santa series I had two days prior. Here, a rye-funky rum version had me curious for the rum-laden\nJanus\nwas so delightful; moreover, the falernum was also swapped to cinnamon syrup. In the mug, the Beyond the Solar System welcomed the nose with an apple and cinnamon aroma. Next, creamy, lemon, and tropical notes on the sip launched off to rye, funky rum, earthy nutty, cinnamon, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojOEX6iCpwaVxjPeFHg50CR7Lb_mh8nwh8hxvB_AwCF2RnQFVvx24Pvr0zs_u8Fhx26mIC3jo2snIFVBWzTRjbXBTbM2PV0GL6QwCC3cWluDSgTfXhdFh9FFMKZ1u2oDHQq0ZlMjVHPYdFbBlb5CXggwdpDbRsioo0YkoJoyKXbnN2YeLeReRqgwM-XQn/s320/beyondthesolarsystem_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojOEX6iCpwaVxjPeFHg50CR7Lb_mh8nwh8hxvB_AwCF2RnQFVvx24Pvr0zs_u8Fhx26mIC3jo2snIFVBWzTRjbXBTbM2PV0GL6QwCC3cWluDSgTfXhdFh9FFMKZ1u2oDHQq0ZlMjVHPYdFbBlb5CXggwdpDbRsioo0YkoJoyKXbnN2YeLeReRqgwM-XQn/s800/beyondthesolarsystem_ig400.jpg", "comment_count": 0 }, { "title": "westpoint", "url": "https://cocktailvirgin.blogspot.com/2025/12/westpoint.html", "published": "2025-12-22T08:00:00.021-05:00", "updated": "2025-12-22T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Daniel Zacharczuk", "source": "Salt's Cure", "year": 2015 }, "categories": [ "bitters (Angostura)", "honey", "lemon juice", "rum", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Dark Jamaican Rum (Coruba)", "3/4 oz Lemon Juice", "3/4 oz Honey Syrup", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a double old fashioned glass with ice, and garnish with a lemon wedge (lemon twist).", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Dark Jamaican Rum (Coruba)\n3/4 oz Lemon Juice\n3/4 oz Honey Syrup\n2 dash Angostura Bitters\nShake with ice, strain into a double old fashioned glass with ice, and garnish with a lemon wedge (lemon twist).\nTwo Mondays prior, I grabbed my copy of\nThe Madrusan Cocktail Companion\n, and the Westpoint by Daniel Zacharczuk circa 2015 at Salt's Cure in Los Angeles spoke to me. For some reason, the structure quickly reminded me of the\nSky Pilot\ndespite that drink being an apple brandy and grenadine one without bitters but still with the dark rum as an accent. Searching the database, it is closer to the\nLazy Bear\nthough with lime and a different call of bitters. Once prepared, the Westpoint showcased lemon, honey, and whiskey aromas to the nose. Next, lemon, honey, and caramel notes on the sip marched into rye, funky rum, honey, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLaPShq4o68BBC5AevVvasxbCYn6sx0XUrDcFHetsn1Alui_vniaJUB-2JzPVArhqih1cKmXDfgbRytkQJw5LZ2WlOvLYi9DGTOwVctyc6kp8rIjhf36XW2Worncx3ZfRRqtJ4n033573PpsLI27CVk-mrNn_lHcphfCbGvtAvI-qrO9E7TMk39KX8A1f/s320/weastpoint_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLaPShq4o68BBC5AevVvasxbCYn6sx0XUrDcFHetsn1Alui_vniaJUB-2JzPVArhqih1cKmXDfgbRytkQJw5LZ2WlOvLYi9DGTOwVctyc6kp8rIjhf36XW2Worncx3ZfRRqtJ4n033573PpsLI27CVk-mrNn_lHcphfCbGvtAvI-qrO9E7TMk39KX8A1f/s800/weastpoint_ig400.jpg", "comment_count": 1 }, { "title": "alpine drive", "url": "https://cocktailvirgin.blogspot.com/2025/12/alpine-drive.html", "published": "2025-12-23T08:00:00.027-05:00", "updated": "2025-12-23T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Mark Stoddard", "source": "Teardrop Lounge", "year": 2017 }, "categories": [ "becherovka", "bitters (other)", "calvados", "vermouth (sweet)" ], "ingredients": [ "1 oz Drouin Calvados (Morin Selection)", "1 oz Carpano Antica Sweet Vermouth (Alessio)", "1/2 oz Becherovka", "2 dash Maple Bitters (3 drop Maple Syrup + 1 dash Fee's Whiskey Barrel-Aged Bitters)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an apple fan.", "body_text": "1 oz Drouin Calvados (Morin Selection)\n1 oz Carpano Antica Sweet Vermouth (Alessio)\n1/2 oz Becherovka\n2 dash Maple Bitters (3 drop Maple Syrup + 1 dash Fee's Whiskey Barrel-Aged Bitters)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an apple fan.\nTwo Tuesdays ago, the apple fan on the\nBeyond the Solar System\nreminded me of the recipe that I had saved for the Alpine Drive by Mark Stoddard. I had uncovered this recipe via online recipe flashcards for the Fall 2024 menu at Teardrop Lounge in Portland, Oregon, and the current menu describes it as \"A leisurely stroll through the changing colors\" with evidence in the\nWillamette Weekly\nthat it was being served at the bar as far back as 2017. I have only had Becherovka with an apple brandy base in the\nMeadowlands\nbut several times in split base apple brandy drinks such as the\nOrchard in Manhattan\n, so I was curious to see try it here in a spiced\nMarconi Wireless\nriff. Once prepared, the nose offered up apple, dark grape, and cinnamon aromas. Next, grape, plum, and maple flavors on the sip dispersed into apple, herbal, clove, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxj6fAW-3AG4ZETLRmSCvaMb6h_fH0lPbirD10FAe63Z_viVQZbUZqMuEgIyc5d5IWnMqYaVGIcHEL-UdNxrw_Iqy8VqzwnjuW5kTUUitQXog0Na6Dps4_feJs-eTTEP7uM9wCTnejP-nSh9vNqhbzTEe_5OAATEgNnaXCIhlEAWz_Wvl_uPMRa1RUTGV/s320/alpinedrive_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxj6fAW-3AG4ZETLRmSCvaMb6h_fH0lPbirD10FAe63Z_viVQZbUZqMuEgIyc5d5IWnMqYaVGIcHEL-UdNxrw_Iqy8VqzwnjuW5kTUUitQXog0Na6Dps4_feJs-eTTEP7uM9wCTnejP-nSh9vNqhbzTEe_5OAATEgNnaXCIhlEAWz_Wvl_uPMRa1RUTGV/s800/alpinedrive_ig400.jpg", "comment_count": 0 }, { "title": "snowbirds & townies", "url": "https://cocktailvirgin.blogspot.com/2025/12/snowbirds-townies.html", "published": "2025-12-24T08:00:00.038-05:00", "updated": "2025-12-24T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Tonia Guffey", "source": "Dram", "year": 2013 }, "categories": [ "creme de cacao", "curacao", "fernet-branca", "lemon juice", "orange juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Fernet Branca", "3/4 oz Orange Juice", "1/2 oz Lemon Juice", "1/2 oz Crème de Cacao (Bols)", "1/2 oz Cinnamon Syrup", "1/4 oz Dry Curaçao (Pierre Ferrand)" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Fernet Branca\n3/4 oz Orange Juice\n1/2 oz Lemon Juice\n1/2 oz Crème de Cacao (Bols)\n1/2 oz Cinnamon Syrup\n1/4 oz Dry Curaçao (Pierre Ferrand)\nShake with ice and strain into a cocktail coupe.\nTwo Wednesdays ago, I decided to make a drink called the Snowbirds & Townies that I spotted in the\nKindredCocktails\ndatabase. It was created by Tonia Guffey at Brooklyn's Dram circa 2013 and was first published by Robert Simonson in the\nNew York Times\n. Tonia named the drink after a song about winter by the group Further Seems Forever and based the flavor profile on the chocolate-orange candies she used to get every Christmas. She mollified the bitterness of Fernet with a trio of sweet holiday flavors: orange, cocoa, and cinnamon. Overall, the combination reminded me of the\nAlligator\nwith orange juice and crème de cacao in the mix (plus lemon for lime). In the glass, the Snowbirds & Townies mingled with a chocolate and minty aroma. Next, lemon and orange notes on the sip opened up to bitter menthol, chocolate, cinnamon, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mahusfQg7ux2U_MPna3deGWt1NntjCoNMXkh8So2eZk2_TSJ_2E_2dLBVB111XPogu4qr5cuGsqAFC0C_4qar0NpS9leEGSIpszAeOou8jL99Qi3q6bDacf8D5Zf06cI-Bn3NqLRro307XJPVj_UrdFR3HDJEvDQo-3xPRHiOuU5l4mRKL-5lYsqxczt/s320/snowbirdsandtownies_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mahusfQg7ux2U_MPna3deGWt1NntjCoNMXkh8So2eZk2_TSJ_2E_2dLBVB111XPogu4qr5cuGsqAFC0C_4qar0NpS9leEGSIpszAeOou8jL99Qi3q6bDacf8D5Zf06cI-Bn3NqLRro307XJPVj_UrdFR3HDJEvDQo-3xPRHiOuU5l4mRKL-5lYsqxczt/s800/snowbirdsandtownies_ig400.jpg", "comment_count": 0 }, { "title": "pagan punch", "url": "https://cocktailvirgin.blogspot.com/2025/12/pagan-punch.html", "published": "2025-12-25T08:00:00.041-05:00", "updated": "2025-12-25T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Joe Kennedy", "source": "Facebook's Tiki Recipes group", "year": 2023 }, "categories": [ "bitters (Angostura)", "grapefruit juice", "lime juice", "passion fruit syrup", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Coruba Dark Jamaican Rum", "3/4 oz Lime Juice", "1/2 oz Grapefruit Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Cinnamon Syrup", "2 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a glass (Tiki mug), and fill with crushed ice. The instructions did not list a garnish, but the photo showed mint sprigs and a plastic spider (grapefruit peel snakes).", "body_text": "2 oz Coruba Dark Jamaican Rum\n3/4 oz Lime Juice\n1/2 oz Grapefruit Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Cinnamon Syrup\n2 dash Angostura Bitters\nWhip shake with crushed ice, pour into a glass (Tiki mug), and fill with crushed ice. The instructions did not list a garnish, but the photo showed mint sprigs and a plastic spider (grapefruit peel snakes).\nTwo Thursdays ago, my shipment of a half dozen new Tiki mugs arrived, and I sought out uses for them. On my phone, I found a screenshot of the Pagan Punch by San Francisco home enthusiast Joe Kennedy that he posted on\nFacebook\n's Tiki Recipes group back in October. It was a cross of Pagan Idol's\nQuarantine Order\nwith Stephen Remsberg's Planter's Punch featuring Coruba Rum (which we had at his house in 2010 as alluded to in this\npost\n). The passion fruit-cinnamon syrup duo is one that I utilized in my\nBucking the Tiger\na few days after having it in the\nSamson Swizzle\n; my earliest blog post with the duo turns out to be something I came up with independently during Loyal Nine's Yacht Rock Sundays in 2015 called the\nKey Largo\n. In the new mug, the Pagan Punch prayed to the nose with grapefruit and cinnamon aromas. Next, caramel, grapefruit, lime, and passion fruit notes on the sip chanted until dark funky rum, passion fruit, cinnamon, and allspice flavors from the swallow reared their heads.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fg-edwreyXFbZ5W1hj4zk_GBuvv9DXu51S8k4ioe_AIpmdPYH379tTklVLRrsLeMpwMk7-7TTXy2D9f4663Iw0-B0g9Bxn4nsfHqdnF74LBTl6iHyD8jE8NUp6Xn4oQwEvSm5XK38i4QcJecXTY2Kdl1VbVOOTupA4YiVICYOSTstIWomNqXuoAkBY2o/s320/paganpunch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fg-edwreyXFbZ5W1hj4zk_GBuvv9DXu51S8k4ioe_AIpmdPYH379tTklVLRrsLeMpwMk7-7TTXy2D9f4663Iw0-B0g9Bxn4nsfHqdnF74LBTl6iHyD8jE8NUp6Xn4oQwEvSm5XK38i4QcJecXTY2Kdl1VbVOOTupA4YiVICYOSTstIWomNqXuoAkBY2o/s800/paganpunch_ig400.jpg", "comment_count": 0 }, { "title": "megalodon's fang", "url": "https://cocktailvirgin.blogspot.com/2025/12/megalodons-fang.html", "published": "2025-12-26T08:00:00.064-05:00", "updated": "2025-12-26T08:00:00.119-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Kelly Merrell", "source": "Trader Sam's", "year": null }, "categories": [ "bitters (Angostura)", "cointreau", "falernum", "gin", "grapefruit juice", "grenadine", "lemon juice", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Planteray Stiggins' Fancy Pineapple Rum", "3/4 oz London Dry Gin (Tanqueray)", "1/4 oz Cointreau", "1 oz Grapefruit Juice", "3/4 oz Lime Juice", "1/4 oz Lemon Juice (*)", "1/2 oz Falernum (Velvet)", "1 tsp Grenadine", "2 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, strain into a Megalodon Relic Tiki mug (Pirhana mug), and garnish with mint sprigs and a dehydrated grapefruit wheel (grapefruit twist only).", "body_text": "1 1/2 oz Planteray Stiggins' Fancy Pineapple Rum\n3/4 oz London Dry Gin (Tanqueray)\n1/4 oz Cointreau\n1 oz Grapefruit Juice\n3/4 oz Lime Juice\n1/4 oz Lemon Juice (*)\n1/2 oz Falernum (Velvet)\n1 tsp Grenadine\n2 dash Angostura Bitters\nWhip shake with crushed ice, strain into a Megalodon Relic Tiki mug (Pirhana mug), and garnish with mint sprigs and a dehydrated grapefruit wheel (grapefruit twist only).\n(*) My guess is that there will be no harm if the lemon juice is omitted and the lime is upped to 1 oz (I happened to have a sample of lemon superjuice on hand to save juicing 3 fruits for this recipe).\nFor another recipe for my new Tiki mug acquisition, I opted for the Megalodon's Fang from a collection of Tikiland Trading Co.'s recipes that were posted on\nReddit\n's Tiki forum. The Megalodon's Fang was perhaps a riff on Trader Vic's Shark's Tooth No. 1 from the 1940s and probably not the\nCobra's Fang\n. It was created by Kelly Merrell at Trader Sam's at Disneyland and included as a recipe card to accompany Tikiland Trading's Megalodon Relic mug. Once prepared, the Megalodon's Fang siezed onto grapefruit and dark spice aromas. Next, a trio of grapefruit, lime, and lemon notes on the sip swam towards pineapple, pine, berry, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2chYxhxP-0EO8BF7SO16enTxORAsxRbBcWA5tDuRMVzSoXczvsAUl7Om8j2yqrmJ9-cf0Hc5oK5uoCBLf48t1QJKMemlf-yvVa3H5lrW6qwYkPNYgLxZzYs8smShar9N9SsIAW6CMHzFMHjFJ4TW0K1ZwjLX_DelL0pYH_zGa1DTg4yfpKmjOpcI4lS8R/s320/megaladonsfang_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2chYxhxP-0EO8BF7SO16enTxORAsxRbBcWA5tDuRMVzSoXczvsAUl7Om8j2yqrmJ9-cf0Hc5oK5uoCBLf48t1QJKMemlf-yvVa3H5lrW6qwYkPNYgLxZzYs8smShar9N9SsIAW6CMHzFMHjFJ4TW0K1ZwjLX_DelL0pYH_zGa1DTg4yfpKmjOpcI4lS8R/s800/megaladonsfang_ig400.jpg", "comment_count": 0 }, { "title": "saints & sinners", "url": "https://cocktailvirgin.blogspot.com/2025/12/saints-sinners.html", "published": "2025-12-27T08:00:00.023-05:00", "updated": "2025-12-27T08:00:00.120-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Craig Eliason", "source": "Reddit Cocktail", "year": 2025 }, "categories": [ "bitters (Peychaud's)", "brandy", "creme de cacao", "herbsainte", "maraschino" ], "ingredients": [ "2 oz Sainte Louise Brandy (Courvoisier VS Cognac)", "1/4 oz Crème de Cacao (Bols)", "1/4 oz Maraschino (Luxardo)", "3 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with an orange peel basket holding a star anise.", "body_text": "2 oz Sainte Louise Brandy (Courvoisier VS Cognac)\n1/4 oz Crème de Cacao (Bols)\n1/4 oz Maraschino (Luxardo)\n3 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with an orange peel basket holding a star anise.\nTwo Saturdays ago, I decided to make that a Sazerac riff called the Saints & Sinners by Craig Eliason, a home enthusiast from St. Paul, Minnesota, for\nReddit\nCocktail's December 2025 cacao and anise recipe challenge. I have previously had the cacao-Maraschino combination in a few drinks such as the\nSavage Detectives\nand\nTropical Cocktail\nand enjoyed the resulting chocolate cherry note. Here, the Saints & Sinners marched down to the nose with an orange, anise, nutty cherry, and Cognac bouquet. Next, a semi-sweet sip led into Cognac, chocolate, nutty cherry, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLPy0AUUDdyYjY2u9hV80ER-TIss10rFCJEJqHdm8axSisO8_li1uyJmynYNZK6jmAsX90j_S_jDXhl4AbHJTlGR-KIaiXVWKRGdr5PzwG_MfNEQXff4XtQM9xpHy-Ter7_1GiXKjAG9ak6fUwDTmUy73X1EyVlGeOdG_GcVhekZPW-1byUp5X8QCgZmo/s320/saintsandsinners_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLPy0AUUDdyYjY2u9hV80ER-TIss10rFCJEJqHdm8axSisO8_li1uyJmynYNZK6jmAsX90j_S_jDXhl4AbHJTlGR-KIaiXVWKRGdr5PzwG_MfNEQXff4XtQM9xpHy-Ter7_1GiXKjAG9ak6fUwDTmUy73X1EyVlGeOdG_GcVhekZPW-1byUp5X8QCgZmo/s800/saintsandsinners_ig400.jpg", "comment_count": 0 }, { "title": "stingray", "url": "https://cocktailvirgin.blogspot.com/2025/12/stingray.html", "published": "2025-12-28T08:00:00.044-05:00", "updated": "2025-12-28T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Felix Woods", "source": "The Everleigh", "year": 2018 }, "categories": [ "bitters (mole)", "fernet-branca", "vermouth (sweet)", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Rittenhouse)", "3/4 oz Sweet Vermouth (Alessio)", "1/4 oz Fernet Branca", "2 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "2 oz Rye Whiskey (Rittenhouse)\n3/4 oz Sweet Vermouth (Alessio)\n1/4 oz Fernet Branca\n2 drop Bittermens Mole Bitters\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nSunday two weeks ago, I grabbed my copy of\nThe Madrusan Cocktail Companion\n, and I soon landed upon the Stingray by Felix Woods at The Everleigh in Melbourne 2018 as perhaps a rye\nHanky Panky\n. I previously had a Bourbon Hanky Panky riff without the Stingray's mole bitters called the\nAda's Shadow\n, and a more spirits-driven rye one seemed worthy of a go. Also of note was Eastern Standard's rye-based\nFernet Cocktail\nthat called for Punt e Mes and orange bitters instead of regular sweet vermouth and mole. In the glass, the Stingray swam to the senses with an orange, grape, and minty-herbal aroma. Next, grape and caramel notes on the sip surfaced towards rye, herbal, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi822deCWWsDZv-RTUBKHCj5Xw-nquBJEe1qKKCQNkMVjD4p-zdGcaAclKsDdM21iYk4Lti0nSIo4H7nOcumAS7IBZWWexIWmHsAGiUK6jDuJKlakfDirydSsqoFg4GZAwzrQcjZv4uywg24R2qCr73sXdpzMxWBqbYS2Mcj9QjpM1rtp3orYjtPtpPyxdY/s320/stingray_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi822deCWWsDZv-RTUBKHCj5Xw-nquBJEe1qKKCQNkMVjD4p-zdGcaAclKsDdM21iYk4Lti0nSIo4H7nOcumAS7IBZWWexIWmHsAGiUK6jDuJKlakfDirydSsqoFg4GZAwzrQcjZv4uywg24R2qCr73sXdpzMxWBqbYS2Mcj9QjpM1rtp3orYjtPtpPyxdY/s800/stingray_ig400.jpg", "comment_count": 1 }, { "title": "cantinflas", "url": "https://cocktailvirgin.blogspot.com/2025/12/cantinflas.html", "published": "2025-12-29T08:00:00.059-05:00", "updated": "2025-12-29T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2009 }, "categories": [ "amaro", "bitters (mole)", "curacao", "mezcal", "sherry", "tequila" ], "ingredients": [ "3/4 oz Mezcal (Peloton de la Muerte)", "3/4 oz Reposado Tequila (Cimarron)", "1/2 oz Oloroso Sherry (Lustau)", "1/2 oz Amaro Meletti (*)", "1/2 oz Grand Marnier (Bauchant) (*)", "2 dash Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glsas with a large ice cube, and garnish with an orange twist.", "body_text": "3/4 oz Mezcal (Peloton de la Muerte)\n3/4 oz Reposado Tequila (Cimarron)\n1/2 oz Oloroso Sherry (Lustau)\n1/2 oz Amaro Meletti (*)\n1/2 oz Grand Marnier (Bauchant) (*)\n2 dash Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glsas with a large ice cube, and garnish with an orange twist.\n(*) Perhaps a 3/4 oz Meletti to 1/4 oz orange liqueur which Cure used in their\nBlack & Bluegrass\nand I used in my\nDevil's Staircase\nwith Averna instead of an equal split.\nIn a circa 2011 interview that\nDifford's Guide\ndid with Phil Ward at Mayahuel, a 2009 era drink called the Cantinflas was mentioned. Recently, the ingredients list from a menu were interpreted by Simon Difford into this recipe, and the result was entered on his site. In the process of searching for that recipe, he found my\nCantinflas Mustache\n, enjoyed it, and posted it on\nDifford's Guide\nalongside Phil's drink. Simon's interpretation of Phil's Cantinflas began with orange, smoke, and herbal aromas. Next, caramel, grape, and orange notes on the sip slid into smoky agave, orange, nutty, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TqSjPxpZzFxh6wYM2MzEkXdC9N7uhDqjQIdsxbLf8VsSAH3L5k4zSo5tRvH7klLvhpLcfR4Or9Y4StdpBEsdg5jtIgcLwP7gjNsaOF7GNDonffQnAa9WFkC4DXgDl9U6t3Y3NlbtzqLimCGQ42i-4Bih3Sx-ToZYVGf0cqjG2ADNGOqIzbA_5rVdnPMe/s320/cantinflas_philward_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TqSjPxpZzFxh6wYM2MzEkXdC9N7uhDqjQIdsxbLf8VsSAH3L5k4zSo5tRvH7klLvhpLcfR4Or9Y4StdpBEsdg5jtIgcLwP7gjNsaOF7GNDonffQnAa9WFkC4DXgDl9U6t3Y3NlbtzqLimCGQ42i-4Bih3Sx-ToZYVGf0cqjG2ADNGOqIzbA_5rVdnPMe/s800/cantinflas_philward_ig400.jpg", "comment_count": 0 }, { "title": "buffalo soldier", "url": "https://cocktailvirgin.blogspot.com/2025/12/buffalo-soldier.html", "published": "2025-12-30T08:00:00.057-05:00", "updated": "2025-12-30T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Nineteen at TPC Sawgrass", "year": null }, "categories": [ "ancho reyes", "bitters (Angostura)", "bitters (mole)", "maple syrup", "tequila", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "1/2 oz Maestro Dobel Diamante Tequila (Cimarron Blanco)", "1/4 oz Ancho Reyes Chile Liqueur", "1/4 oz Maple Syrup", "1 dash Angostura Bitters", "2 dash Angostura Cocoa Bitters" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a big cube, and garnish with a cherry and orange twist.", "body_text": "1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n1/2 oz Maestro Dobel Diamante Tequila (Cimarron Blanco)\n1/4 oz Ancho Reyes Chile Liqueur\n1/4 oz Maple Syrup\n1 dash Angostura Bitters\n2 dash Angostura Cocoa Bitters\nStir with ice, strain into a double old fashioned glass with a big cube, and garnish with a cherry and orange twist.\nTwo Tuesdays ago, I opened up the\nSpec\napp that I learned about on the\nBardtenders\n' podcast and selected the podcast's recipe collection. There, I was lured in by the Buffalo Soldier from Nineteen at TPC Sawgrass in Ponte Vedra Beach, Florida. Jon Mateer, one of the podcast's hosts, is the beverage manager at TPC Sawgrass, so he most likely entered the recipe, but there is no indication if he had a hand in its creation. The closest thing that I have tried to the Buffalo Solder was\nMr. Hyde\n, a Bourbon Old Fashioned (albeit without a split base with tequila) with Ancho Reyes combined with amaretto instead of maple. Once mixed, the Buffalo Soldier rallied the senses for an orange, vegetal, Bourbon, and pepper aroma. Next, roast and maple notes on the sip led into whiskey, agave, and pepper spice flavors on the swallow with maple, chocolate, and allspice on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTt9vzYLoFY9Eksy8Abyxsynemfw4RUbRCvq0_9DzK4zHfgjpaSgWH7BSolHPLOJEIXIXBXMInf6qC9DVTJeWH2Blku8H9eS_Bc5kmUiSRqbYenEay9qXaT8z00gYpYzuB5duQRFjcsCjDaYvuNoRC0ujqUWYs4aoVeJHHqlh35DsmlW1c9XmKaGypVYZv/s320/buffalosoldier_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTt9vzYLoFY9Eksy8Abyxsynemfw4RUbRCvq0_9DzK4zHfgjpaSgWH7BSolHPLOJEIXIXBXMInf6qC9DVTJeWH2Blku8H9eS_Bc5kmUiSRqbYenEay9qXaT8z00gYpYzuB5duQRFjcsCjDaYvuNoRC0ujqUWYs4aoVeJHHqlh35DsmlW1c9XmKaGypVYZv/s800/buffalosoldier_ig400.jpg", "comment_count": 0 }, { "title": "last rights (tribute to the 2016 recipe)", "url": "https://cocktailvirgin.blogspot.com/2025/12/last-rights-tribute-to-2016-recipe.html", "published": "2025-12-31T07:30:00.000-05:00", "updated": "2025-12-31T07:30:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Lariano Licudine", "source": "Mai-Kai", "year": 1959 }, "categories": [ "falernum", "lime juice", "passion fruit syrup", "rum" ], "ingredients": [ "1 1/2 oz Gold Rum (Barbancourt 8 Year Rhum)", "1/2 oz Black Strap Rum (Cruzan)", "1 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Falernum (Velvet)" ], "instructions": null, "body_text": "1 1/2 oz Gold Rum (Barbancourt 8 Year Rhum)\n1/2 oz Black Strap Rum (Cruzan)\n1 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Falernum (Velvet)\nFlash blend (whip shake) with crushed ice, pour into a Zombie glass (Tiki mug), and fill with crushed ice. I garnished with a spent lime shell filled with El Dorado 151° white rum and ignited.\nTwo Wednesday, I scanned the recipes on\nThe Atomic Grog\nand got intrigued by a few of the Mai-Kai tributes that Jim Hayward had created to replicate the bar's originals. The one I made was the updated 2016 version of the Last Rites that the bar created for their 60th anniversary. They tweaked their circa 2012 more neutral rum recipe to have a distinctive molasses note that Jim figured out to be black strap rum. Of course, both of these recipes were based off of the 1959 recipe that Jeff \"Beach Bum\" Berry published in\nSippin' Safari\nstraight from Mai-Kai bartender Lariano Licudine's notebook that featured an aged rhum agricole with the same ingredients list but slightly different proportions. Overall, it is a similar combination that I last saw in the\nCannibalernum\nwith a duo of pineapple and high proof rums. Once prepared, this 2016 recipe greeted the nose with passion fruit and molasses aromas. Next, lime, passion fruit, and caramel notes on the sip brought the coming of rum, molasses, tropical, lime, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-5L5-GEiI6AS7UlFeNHUPk0set5-B2B3M5AQSXE9GiRooyf3lvBBhlmie4RNxRUWUGcIHjwFoJNHQ28YMWaVxf-KQwpeunG2QmlRGhHphBnvlq8yH02jcPedIDFvk2_DRBUimf6xBzwIAg4jKkeL8cUyLPzg4wv266nzA43mlq5aeoHPvS0QR0Dz7eJV/s320/lastrights1_ig300.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwG5kLJ_SomNqpP97gVQuI5pVki8JQLMAMCTnuisVqwLNVxBczUfMqsBhtOYH7X0g_QuLSm6krK-pWyjjWQJd7QqhFLQ2EK0FWRZGKy1ODUeea6QB-63kN8K0hf0hneBHPCIMZPix4T9Ff35MFHpkgbfdB3y-zz706xsugsLlIONTZ0NZNVdftIgXFME0k/s320/lastrights2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-5L5-GEiI6AS7UlFeNHUPk0set5-B2B3M5AQSXE9GiRooyf3lvBBhlmie4RNxRUWUGcIHjwFoJNHQ28YMWaVxf-KQwpeunG2QmlRGhHphBnvlq8yH02jcPedIDFvk2_DRBUimf6xBzwIAg4jKkeL8cUyLPzg4wv266nzA43mlq5aeoHPvS0QR0Dz7eJV/s800/lastrights1_ig300.jpg", "comment_count": 0 }, { "title": ":: fred's top 10 cocktail moments of 2025 ::", "url": "https://cocktailvirgin.blogspot.com/2025/12/freds-top-10-cocktail-moments-of-2025.html", "published": "2025-12-31T08:30:00.570-05:00", "updated": "2025-12-31T08:30:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1. Changed jobs." ], "instructions": null, "body_text": "Back in 2010, someone asked what my favorite cocktail that year was, and I decided not only to start a list of my favorite drinks, but I decided to list the top moments of the previous 12 months. So to continue with the tradition, here is the 16th annual installment:\n1. Changed jobs.\nAfter helping to open the C-Side Bar in October 2024, I decided to leave in November 2025 to seek out adventures that would give me more hours, more money, and more purpose. Too many of the shifts were solo ones (not the original plan, but it was rarely busy enough for duo shifts which put a crimp into the number of hours I got scheduled for). It never felt like a team and more like a solo sport (save for the fact that all my night efforts to make money were split with the day time bartender). When it was time to leave, I reached out to my contact at the local tiki wonderland Wusong Road after seeing a job ad for a bartender there. That was countered by an offer to help open up their new space, the Mexican-themed Gato Exotico, on the otherside of the mall from the C-Side. I started there at the latter half of November to help set the place up and to do training, and we opened on Black Friday and are rounding out our 5th week in a few days. It is great to be part of a team again and feel part of growing a community of regulars. Here is a photo that a friend took during our soft opening during the Boston Tiki Society event:\n2. Did some writing.\nSince my job at the C-Side Bar was not paying the bills, I sought out freelance work for a bit. I wrote two more articles for\nMen's Journal\nand would have written more but my editor left for another magazine that was not liquor related; I wrote a history of\nBock beer\nwith bottle suggestions for each of the styles, and a piece on my favorite Canadian whisky:\nLot 40 Rye\n. I wrote another article for\nEdible Boston\nthat began with a pitch on rhubarb drinks for Spring that ended up being an article on\nlocal amaro options\nfor the Summer issue (included a rhubarb-root liqueur). The biggest honor was getting my name in the bylines of\nPunch\nwith the\nGeorgetown Club\nthat I remastered from the work of Charles H. Baker Jr.'s\nSouth American Gentleman's Companion\nfor the menu at Loyal Nine years ago. Besides my\nMen's Journal\neditor leaving, I got stalled out when one publication accepted my pitch and later the article I submitted, but continuously delayed publication with mumblings that the photos were not good enough. This was a band retrospective and a collection bartender-submitted recipes and photos for a\nThe Clash cocktail biopic\n. I ended up requesting the right to publishing it elsewhere since they had never delivered payment to own the piece. In addition, while I did not get the byline for these three articles, I was either the only or one of the two or three people quoted extensively in these articles in\nThe Manual\non\nbest Bourbons for beginners\n, debunking\ncocktail myths\n, and what makes a\nwinter beer\n. Also, I had my Hot Buttered Cider recipe published in issue #1 of the local 'zine\nThe North of the Charles Revue\n.\n3. Gave talks and wrote essays.\nI had two opportunities to speak in public this year. The first was in January when a bar guest at Josephine had invited me to give a talk in Colorado Springs for a historic preservation society that was a year and a half in the making. I presented a 44 slide Powerpoint for a 75 minute session at altitude (I practiced the talk at 60 feet above sea level and did not realize how much less oxygen there is at 6000 feet) on the\nintangible heritage of cocktails\n. I also made two drinks from the talk, namely Jerry Thomas' Saratoga and Brother Cleve's Ward Nine, at the happy hour afterwards. The second opportunity was in September when I participated in a Boston Rum Week panel discussion on \"The Anatomy of Rum Cocktails: Choices, Trends and Culture in a Glass\" with moderator Garnett Philip and co-panelists Shannon Mustipher and Katie Stryjewski. Speaking of rum, I finished up a\nhistorical piece\non the distillery in Somerville, Massachusetts, about a mile from my house that lasted from the early 1880s until Prohibition. The publication of historical maps online gave the last bits to a story that began for me around 16 years before. I also wrote an essay on\nhow to talk to your bar hero\nafter returning home from Portland Cocktail Week this year.\n4. Traveled a little\nAs I alluded to above, I ventured to Colorado Springs for two nights to give a talk. The first night, I visited a few local breweries (check out the ornate historic bar by clicking on the photo in my\nUntappd\ncheck-in\nat Phantom Canyon Brewing Company). After my talk on the second day, I hit 3 cocktail bars after dinner starting with Shame & Regret where I had this\nMalört drink\n. That bartender convinced me to go to Cocktails After Dusk where she introduced me (after doing a shot with the bartender there). And my final stop (which had been recommended by multiple people) was Chiba, a Japanese cyberpunk bar where I later met up with the bartender from the second bar after their shift. Wearing a Fernet Branca shift might have helped usher in that level of hospitality. In May, I traveled to Atlanta for the United States Bartenders' Guild (USBG) national meeting where I sat in on a number of great talks including a history of absinthe and its many uses in mixology by Darian Everding and Theodore Breaux that I wrote about in the\nWide Eyed\nafter being gifted the cocktail in an airline-friendly container. There were some great night time events with one of my favorites being at a hunting lodge-themed speakeasy called the Ranger Station for a Sazerac-sponsored event where I had the\nTiger's Tale\n. Since the conference center was so far away from everything, I only hit one brewery on the way to the airport, Monday Night Brewing. My final bit of travel was in October for my third Portland Cocktail Week (2012 and 2022 were my other two). As a student, I had a full week of classes and great night time events including an over-the-top haunted house and yard done up by Campari. I also gave back by signing up to provide\nmentoring sessions\n; it started as 9 official ones that folks reserved in advance, and 3 more happened either on the fly or by messaging. It was also a great feeling to connect that week with folks in their 20s to remind me of the aspects of that time in my life including music and literature.\n5. Created some drinks.\nI wrote up around 28 drinks created in 2025 in a variety of styles. There were Old Fashioned ones like the\nDevil's Disciple\n,\nIllegal Dance Moves\n, and\nSouls of the Mountain\n. Tropical ones like the\nCobra's Tail\n,\nBucking the Tiger\n, and\nThe Nameless City\n. Manhattan- or Martini-like numbers like\nMexico City Blues\nand\nDream of the Lava Beds\n. Unusual Sours like the\nBlack Hand Society\n, the Angostura-heavy\nRogue's Romance\n,\nGhost Rider\n, and the\nLechuza\n. I even created a potential cocktail for Gato Exotico that got workshopped and improved upon called the\nAztec Death Whistle\n.\n6. My drinks got featured in videos, databases, articles, and books.\nI think the most amusing of these was being featured on\nSpike's Breezeway Cocktail Hour\non\nYouTube\nwhere they made fun of my name and mixed up my Jungle Grog (my 2018\nrecipe\n). My\nCantinflas Mustache\nbased off of Chris Elford's Sharpie Mustache with base spirits inspired by Phil Ward's Oaxacan Old Fashioned was featured on\nDifford's Guide\n-- my fourth drink to make it there but my first to earn Simon's 5 star rating! That recipe was also published in\nBar & Restaurant News\nrenamed as La Calavera Catrina for a Day of the Dead article. Also in\nBar & Restaurant News\n, my\nBornean Spiderhunter\nwith Cynar for an article on low ABV drinks, my\nHorror Hotel\nfor Halloween, and my\nArmy Navy Grog\nfor Memorial Day. Horror Hotel was also published in Clair McLafferty's\nSpooky Cocktails\nbook in late Summer. Many of my recipes and recipes gathered from my site found their way into five of J.E. Clapham's books this year, including ones on Benedictine, Chartreuse volume 2, Cynar, Suze, and Smith & Cross.\n7. Read a bit.\nI finished 20 books this year. My favorites include\nThe Tequila Ambassador\nby Tomas Estes and associates and republished in a grand larger format by Matt Pietrek's Wonk Press, and also a cultural, historical, and scientific overview in\nAgave Spirits: The Past, Present, and Future of Mezcals\nby Gary Paul Nabhan and David Suro Piñera. Wayne Curtis'\nThe Great Walk\nwas an intriguing treatise on social changes that also highlighted to me how good of a writer he is and how he has other interests besides cocktails and spirits. I rather enjoyed the cultural overview in Marni Davis'\nJews and Booze: Becoming American in the Age of Prohibition\nand the hops-worthy overview in Breandan Kearney's\nThe Hidden Beers of Belgium\n. And despite misreading this as \"forager\" when I first heard about it, I ended up purchasing it after a high school friend messages me to pick it up, namely\nThe Absinthe Forger: A True Story of Deception, Betrayal, and the World’s Most Dangerous Spirit\nby Evan Rail.\n8. Got over my dislike of competitions.\nBack in November 2014, I was beaten four times, twice in person and twice online, by the same bartender in 30 days especially with the Dipolomatico one where I was told that I had the best cocktail but the other bartender was more marketable. Competing in person costs money for ingredients and travel (and sometimes hotels), time off whether from relaxation or in giving up work shifts, and more. While there were positive aspects, I had also experienced a bit of negativity at competitions including trash talking that I really have no desire to be a part of. I laid off of competing save for email or web-based ones that did not require video submissions or canvassing for votes for almost 11 years. This Fall, I was tempted by the Mai Tai competition at Wusong Road and even schemed up a great recipe, but alas, I could not pull the trigger to submit a drink. However, when the Malört competition reared itself, I decided I wanted to do this to hang out with folks sick enough to love Malört that much and also for the t-shirt and other swag. I presented my\nSwedish Paralysis\nand did it up in tropical style. My goal was to make a good showing and a good drink all without nerves, and I succeeded. The judges also noted that and awarded me third place! I earned enough prize money to break even with the cost of my ingredients that included freshly made syrups and fruit juices. While second and third places were really close with a point difference, first place was awarded to the disciple of that 2014-era bartender. That part of the game did not change, but my attitude towards competitions did change and perhaps I will compete again if the theme and guidelines speak to me.\n9. A good year for beer.\nBesides writing an article for\nMen's Journal\non Bock and being quoted about winter beers, I visited 153 different breweries in all 6 New England States plus New York, Georgia, Oregon, and Colorado. Some memorable visits included a trip to Sasanoa Brewery on Westport Island in Maine after hearing an interview with the brewer on the\nAll About Beer\npodcast about how he includes botanicals from his farm into his saisons; it was the furthest north in Maine that we had traveled for a brew. We did travel pretty far north in New Hampshire to hit Schilling, Wildbloom, and Rek-Lis. A few in Vermont like Bent Hill, Foley Brothers, and River Roost and a few in Connecticut like Fox Farm were gems. Some great first time visits were to Rejects (a punk-themed brewery), Canterbury Ale Works (with a Monty Python and British theme), Witch Doctor (where I bought Andrea a handmade voodoo zombie doll) and Dead Language Project in Connecticut, and Belleflower and Allagash in Portland. We got last beers shortly before a few closed including at Honest Weight, Smug, and Flying Dreams. I also volunteered and drank at the NERAX Cask Festival this Spring that I have worked for many seasons since my first in 2014, and I have also been enjoying cask beer at my local, the Olde Magoun Saloon, that has three cask engines flowing.\n10. Bits and bobs.\nThe previous nine went so quickly, so here are a bunch of random things to fill the last slot. The above is the image produced by the\nBartenders\npodcast for the session we recorded in mid-November for broadcast in mid-late February 2026. A discussion of moments in bartending, being a natural introvert and professional extrovert, and more. In USBG news, after I finished my second three year term in December 2024 with the Boston USBG chapter, I took a break due to burn out. Unfortunately, without me there, the chapter stagnated and the remaining leadership fell apart. I still went to the yearly national meeting as the only representative of the chapter (the other was Geo Thompson but he is considered part of the national board more than our chapter these days) and have been active in the national education committee. Eventually USBG National reached out if I could be on the chapter's board of directors as a placeholder and a mentor in case local leaders want to step up and guide the chapter. To kick-start things, I have organized a pair of early afternoon coffee sessions, a tour and tasting at a local distillery, and gin and aroma blending education class with Silent Pool Distillers at Darling. In addition, I had a great time giving back to the community by volunteering to work the Campari Day of Service this year at a women's shelter here in Boston and to assist at Speed Rack to help breast cancer charities. Overall, 2025 turned out to be a rather interesting year. I look forward to seeing where my new restaurant can take things, and I am anticipating a few adventures over the next 12 months. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeevKtW73C7-gEwc4PyM-jTMetwGQBO4qwWnmQpX4gxJJSxmm3BJfMqdBv4vw8VJfRpoQFc-8U-gwM_R4RXX7eDtLPiKcrCvlBIH_L_dRwaqQs5Q8dIEf-KVsVypVUoIMAHxqdKZuGbI6mjDIbRLRxMAdyDD6PqnI4dNPPrygXZczBi0xWuzpw9mCfNA6/s320/fredyarm_gatoexotico_eloni.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-3GVPDgwd76GvGYjtNpfqMs_Ge0rfPVmFSopU4EY9nPRCM8YblQMQQQGcN1pWZk_HUaaVfkKgxSxiDi_JAg8EFEdkSr9YgeVo97kHCIfV9RygdVf9f7Bb0dOrhake5WTDURROUWaqtGId7BW4IhnwwjDWWnQV7aSBSIBUSXOFrsTdynpFKhpXm2Dmddf/s320/fred_bostonrumweek2025.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRa2SuCzC63NZ12ZiQAqBaRNFuW0YSYplmmNrxL-C9aUx5JCJBQOTtoKUgyLNeiXTtoeNH5DsjEvo75SWsj2DAajF2zdiWXWquzHA4_HMpKovCoY-MfT62Y1HdpVGzVuSbFQ-ZORVEAugrXIzPb-929fcZwwp5J1JBl1E9j3PAtXa6pXLA6z0Fj39QM7_y/s320/fredcoloradotalk_400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGKDbUay4l9JNWICMasW835w6eX2cyCJL1nhGKSBz1hl8Wn59pyUi876f7pFE5hgJYyeByReinOcYfUm2FN8fajSiRW4AiqehnN_YwplH1JfZCsfyVScU-zkoSYV3lK_Uv4iqWF-2corZnSfCsi2WzJYoQd5UDdR98vZzNDoLXfaT8B-6JZ4aXQTrIDt2/s320/fredericyarm_pdxcw25_mentoring400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbm5ETGZpXL2vi61eXTFEOCsC_aBY43rI_NT2QwdW9ZD_mMvVx9b6Z9y1Sh10Q0Kcso1LobmsRYaTaYzYFkTqyKwKQbXeQtvqWYmMj0vOlLsHP2YMegf_3ce7NOedD8Z18D9AP2vJ9tHtO7TtbX76dRwWmmjPt8iX3d-dJooC10il4y0gOrB_I6r14adtT/s320/swedishparalysis_veras.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Elu6c0rh5ikTAMvAjEkI8gJXFyxKPpSwLG8YxnrjGEATvHnadONLLmeDRt4HCkxe8UxG3qedAbnVJ5sJmDFUvVReNIiLlNnWCoqIi-fpSG_AYOvgsOipgcHZrYuELTCLIjw6cgwBzlDdP8kQut2jA84v0hPQhjVHblTAtsguYn13IvnwsOKEMylndgZM/s320/fredyarm_bardtenders_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeevKtW73C7-gEwc4PyM-jTMetwGQBO4qwWnmQpX4gxJJSxmm3BJfMqdBv4vw8VJfRpoQFc-8U-gwM_R4RXX7eDtLPiKcrCvlBIH_L_dRwaqQs5Q8dIEf-KVsVypVUoIMAHxqdKZuGbI6mjDIbRLRxMAdyDD6PqnI4dNPPrygXZczBi0xWuzpw9mCfNA6/s800/fredyarm_gatoexotico_eloni.jpg", "comment_count": 0 }, { "title": "the missing", "url": "https://cocktailvirgin.blogspot.com/2026/01/the-missing.html", "published": "2026-01-01T08:00:00.051-05:00", "updated": "2026-01-02T12:28:17.700-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "frederic", "source": "Gato Exotico", "year": null }, "categories": [ "*original", "ancho reyes", "falernum", "lime juice", "mezcal", "passion fruit syrup" ], "ingredients": [ "1 1/2 oz Mezcal (Peloton de la Muerte)", "1/2 oz Ancho Reyes Chile Liqueur", "1 oz Lime Juice", "1/2 oz Passion Fruit Syrup", "1/2 oz Falernum (Velvet)" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "1 1/2 oz Mezcal (Peloton de la Muerte)\n1/2 oz Ancho Reyes Chile Liqueur\n1 oz Lime Juice\n1/2 oz Passion Fruit Syrup\n1/2 oz Falernum (Velvet)\nShake with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Thursdays ago, I was still thinking of the Mai-Kai's\nLast Rites\nthat I had the night before. Hearing \"Last Rites\" made me think of the 1988 Ministry song \"The Missing\" that has those as the lyrics, and I took the trio of citrus plus modifiers and was inspired to replace the rums with something appropriate for my new job at Gato Exotico. Indeed, I ended up using the 3:1 mezcal to Ancho Reyes ratio found in the\nAncho Noir\nand\nAztec Warrior\n. When served over a large ice cube instead of the Last Rite's crushed ice, The Missing gave forth grapefruit, vegetal, and smoke aromas. Next, lime, roast, and passion fruit notes escaped into smoky agave, pepper spice, tropical, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83NfJPhAahe-ehGBP5vXZlZOZcXbhs4OCQKIw1u8vz7jteyYkGqq03hWxjCCeEZHbKrghO5iVXHb-w9d6ABx4oauOveMtB8FOjGG1qE7V5CzgVN40ajoS0JKBB-2koPF4bQeARdyCWntPYiLUaJ-ZxHq_T6g_PWxAwku8Z_71dVqzUFuZRndHuMyWk45P/s320/themissing_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83NfJPhAahe-ehGBP5vXZlZOZcXbhs4OCQKIw1u8vz7jteyYkGqq03hWxjCCeEZHbKrghO5iVXHb-w9d6ABx4oauOveMtB8FOjGG1qE7V5CzgVN40ajoS0JKBB-2koPF4bQeARdyCWntPYiLUaJ-ZxHq_T6g_PWxAwku8Z_71dVqzUFuZRndHuMyWk45P/s800/themissing_ig400.jpg", "comment_count": 0 }, { "title": ":: fred's picks for the top cocktails of 2025 ::", "url": "https://cocktailvirgin.blogspot.com/2026/01/freds-picks-for-top-cocktails-of-2025.html", "published": "2026-01-01T10:00:00.297-05:00", "updated": "2026-01-01T10:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": null, "categories": [ "*yearend" ], "ingredients": [ "1000 Misture" ], "instructions": null, "body_text": "At the end of 2010, someone asked what my favorite drink of the year was, and I lacked an answer at first for there were so many good options to chose from. My choices were influenced by two factors – tastiness and uniqueness; it had to be both memorable and worth repeating. In past years, I did one post for drinks that I had out at bars and one post for drinks that I had at home; however, as I found myself going out less due to my work schedule and other factors, I cut it down to one post back in 2018. Each month here was selected for when the drink post appeared and not when it was enjoyed (unlike my real time\nInstagram\naccount, I have a two week delay here before it goes live to give myself an ample window to write). Without further ado, here is the sixteenth annual installment of my best drinks for the year with a pair of runner ups.\nJanuary:\nThe month with its cold, blustery winds was matched by a lot of stirred instead of citrusy cocktails. It was tough to pick a top drink, but I gave the award to Elayne Duff's\nBienvenidos\n, an agave bitter-banana number from the updated\nThe Tequila Ambassador\nfrom Wonk Press. Given the nod for second and third was Rosewater in Houston's\nRoad to Ruin\n, a big, burly, and bitter number that came with an intriguing warning that was close to the top spot, and the\nFireside Chat\nthat was a maple-tinged Old Fashioned with the 1910's mezcal-Cognac base from Clyde's in Alexandria, Virginia.\nFebruary:\nThe top choice for February went to the most gentle Malört drink I had all year with a solid ounce and a half – namely, the\nWake Up Call\nat Shame & Regret in Colorado Springs. Bronze and silver in no particular order are the bitter\nMane of Needles\nby Jason O'Bryan at URBN in San Diego as a Boulevardier riff on The Violet Hour's Autumn Negroni, and the\nSidewinder\n, an apple-maple take on the Rattlesnake – the rye-sugar egg white Sour from\nThe Savoy Cocktail Book\n.\nMarch:\nFor March, a rather elegant Martini riff that spun in touches of Jamaican rum and banana liqueur, the\nPortorico\nfrom the\n1000 Misture\nbook from 1936, was a favorite, and I enjoyed serving it to my regulars who went off-menu with dealer's choice at the C-Side Bar. Honorable mention to Backbar's\nRight Paw of Destiny\nas a sherry and Montenegro twist on the neo-classic Right Hand, and to Butcher Chef's\nPatty O'Cann\nas a Scotch-Irish whiskey mashup of a Preakness and a Little Italy.\nApril:\nThe Mohu as a Scotch-Bourbon Creole variation of sorts from the private members-only club The Poodle Room in Las Vegas caught my attention for the month. Urban Grub's dual amari Black Manhattan, the\nSpaghetti Western\nand Butcher Chef's apple-tinged Prospector Cocktail-style drink, the\nForbidden Forest\n, were solid sippers too.\nMay:\nI really enjoyed the\nAnyone's Shadow\nfrom Portland's Rum Club so much that it inspired me to riff on it with the Souls of the Mountain a few days later. May is also the month when my mint patch returns, so second tier mention went to Craig Herman's cribbage-Tiki\n(And) Knobs is Thirteen\nredux of the Ward 8, and also tropical but not citrussy with Brian Maxwell's Right Hand riff,\nSave the Last Dance\n.\nJune:\nI'll call June a draw with one shaken: an apple brandy-rum Swedish punch number called the\nLost Generation\nat Bygone in Baltimore, and one stirred: a bitter fruity tequila drink dubbed\nIsla Bonita\nat Good Company in St. Louis.\nJuly:\nJuly was a winner of tropical-tiki month with top pick to Raine's Law Room's\nBright Side\nas a banana-Armagnac Rye-Tai. Also delicious were Erick Castro's tequila-based\nTiger's Claw\nat Gilly's and the complex\nMistah Bittah Hai\nby Jacoby Morciglio at Adrift Tiki Bar in Denver.\nAugust:\nAugust was a rather tough month to choose with a lot of tropical winners (as well as a few stirred ones as well). However, the\nSamson Swizzle\nby Samson Miller at the Zombie Village took the Queen's Park Swizzle into the tiki waters got my attention. Close second and third (in no order) were one of the many Coco Lopez drinks that I made, the\nBarrio Tropical\nat Good Company in St. Louis (the Piña Verde might have gotten the mention but it is already well known and Green Chartreuse is too difficult to source right now to promote an ounce and a half at a time), and a Meaghan Dorman's Averna for curaçao Mai Tai riff called\nAcross the Pacific\n.\nSeptember:\nThe simple elegance of the\nMexico Navy\nby Jordan Valls at Palomar in Portland read like a ginger Infante gets top merits for September; a few weeks later in October, I had a chance to get a drink from Jordan at Palomar during Portland Cocktail Week. A cool coffee-chile liqueur Coco Lopez number, the\nAztec Warrior\nby Chad Austin in his Pandemic-era\nEveryone Has a F*cking Cocktail Book\n, and a great nightcap called the\nEssenza Vintage\nat Jacksonville's Cataluna were definitely notable.\nOctober:\nThe most memorable drink of the month was at a Ford's Gin-sponsored seminar at Portland Cocktail Week where they served a 3 Martini Lunch; riffing on my favorite Martini riff, the Tuxedo #2, to yield the\nVelvet Tuxedo No. 2\nwith the added fruit complexity and richness of sloe gin was a winner. Tavolota's bitter-tropical tequila\nGolden Eagle\nand the over-the-top\nDeath Daiquiri\nwith pineapple syrup from Rosewater in Houston need pointing out too.\nNovember:\nI may have been skewed by the fact that the\nElected Official\nwas created by my\nInstagram\nfriend Tim Kirkland as a tribute drink inspired by my style, but it was an complex sipper with a split base, two modifiers, and bitters. November did keep tropical going with Lost Lake's\nNo Bye/No Aloha\nthat seemed like a Saturn gussied up in a variety of ways, and also worth mentioning was La Factoria in Puerto Rico's\nHijos de Borinquen\nas a complex Daiquiri of sorts that fell between the Cuban Anole and the Periodista.\nDecember:\nAnother Saturn-inspired recipe caught my attention to place first for December with the\nBeyond the Solar System\nwith rye whiskey, cinnamon, and an apple garnish to mix things up. Nick Mallia's\nDay For Night\nas a cucumber riff on the White Negroni at Bar Lunette and the\nBuffalo Soldier\nat Nineteen at TPC Sawgrass in Florida as a tequila-Bourbon Old Fashioned played good supporting roles for the month.\nSome of my favorite creations not mentioned in yesterday's year end round-up:\nThere were some drinks that I did not mention in my other roundup that got attention on\nInstagram\nincluding my Lion's Tail taken through a New England lens called the\nBobcat's Tail\n, my\nOverpowered by Funk\nthat I crafted for The Clash cocktail\nbiopic\n, the\nMontebank\nas a Scotch-apple-amaro number, and my St. Mark's Street tribute of\nSave the Robots\n. It was great seeing other people in my feed taking the time to give my recipes a try this year! And below is a photo of my\nDoctor Yah-Yah\nas a Drink of Laughter and Forgetting meets a Nui-Nui.\n2025 was definitely a great year for cocktails even if the trend of not going out on the town as much is still a thing for me. My job last year did not provide a lot of spare spending cash, and many of the bars in town are still making drinks too complicated to write up (still a hold over from the Pandemic as folks are wanting something they cannot make at their elevated home bars). Overall, I was able to narrow down the 12 months into 35 recipes that ranged from bitter stirred drinks to garnished up tropical ones, and that is around the top ten percent of posts on here for the year. Best wishes for 2026 both in your glass and in your life. Cheers!", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RExesndC5HgPVBCoUb7r6LANPz6nc9R-ngP8j88bjamLssXfz7haE0Dpdpwn3_D7fU8f91udiWIeBn_Wgany71lvj_lMZssXMPTSIzJE0SVfLI4MmvYNG0JYa6WhdrAG2Ibub_D0gP8bPyLlpIGkVFy3z60od1PW7-P5H2YlxrRHkl2HOjza6zZOALSO/s320/wakeupcall_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwc1Y7eynTnRYcn6IjbW8x2zTSpf5poq_vB70aykowbBZzBEFHWmBaJSJaBevVGN3dkyUEBqD4PNZYf215B24qEHgXannweECJLr_b4sscLa6Ya9-DvKqO0ZPKlHxPO78LPhr_p9hp90qq3H2ufUFucJscOTKPeItKiRaA-VwOZj7u_cI5pXOEzCS3Apt/s320/savethelastdance_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavUsw0OoXt7UlG3GCdA0guoG8mB3oyTW9hD_SmT9hSnn6-ntOyto1SyBM8tGMdmdJxpyhi63XcVryqpZx3hUqJCqgU5yLWLdQ0K06xmp9EtJxCCBeAZYB-EC0xflYgN2xEsy_ZjAQzCW5oGzfzXRlv1rHEaUQ3F3m38gu3dGmZlBXYa98Pn1trvyyI8GB/s320/tigersclaw_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbkCRK0kbB5uxwnpkawdIEDknXI5nP397TipFY8EoNMNa69afhhiAVrXVhKRWli6ibBK1hHs3pjc-504Ep5KLh-EMPAAYZ0wDKK0f7-Je0oJE3EQzqqpDEyWe4fNb03j9t_hSA6Wz7sVgqEdWo2oQrx_LJfPH0IOq1QlghKO242z6vkFc5NmkHmzrFs6m/s320/samsonswizzle_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylVR9gFPyuP5GVK1r5yC-m26TUq5D3nnozytOPH13AGBXY-pHZ7WlRWllZCWImSF8ryR2xWSVKtsDAXc9BNHoKwtRpKdvVaxHGssxizWA5lvJSq8ELBEYqR-G_0vpcRGVsszCI_Ome_RSKmhnWewPCIYBer0CGSaYmlLFhgOlvUk-nwcMdsVIpeuQAdS8/s320/nobyenoaloha_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCWwJMz_TQ6wAuSxebH8ba6UygohHjReZdE0F5u0HZkLGyYSxG6jDRgpOejGFAady6Yy7Rb0qX8FGu7Za6znwALR1tfHKg1qFsBnrAj32MWF1x4oZUam6YSMT6iuJ09zHckR_Ccwc0BLbV4uMq3vQAGXEhmRLRs8BH7Wt9lLKvFnc7V1k0fnGyGb2LiAe/s320/doctoryahyah_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RExesndC5HgPVBCoUb7r6LANPz6nc9R-ngP8j88bjamLssXfz7haE0Dpdpwn3_D7fU8f91udiWIeBn_Wgany71lvj_lMZssXMPTSIzJE0SVfLI4MmvYNG0JYa6WhdrAG2Ibub_D0gP8bPyLlpIGkVFy3z60od1PW7-P5H2YlxrRHkl2HOjza6zZOALSO/s800/wakeupcall_ig400.jpg", "comment_count": 0 }, { "title": "throwing shade", "url": "https://cocktailvirgin.blogspot.com/2026/01/throwing-shade.html", "published": "2026-01-02T08:00:00.029-05:00", "updated": "2026-01-02T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jessica Sanders", "source": "Nickel City Bar", "year": null }, "categories": [ "amaro", "bitters (Peychaud's)", "grapefruit juice", "simple syrup (ginger)", "whiskey" ], "ingredients": [ "1 1/2 oz Suntory Toki Japanese Whisky", "3/4 oz Grapefruit Juice", "1/2 oz Zucca (Sfumato)", "1/2 oz Ginger Syrup", "1 dash Peychaud's Bitters" ], "instructions": "Shake with ice and strain into a cocktail coupe.", "body_text": "1 1/2 oz Suntory Toki Japanese Whisky\n3/4 oz Grapefruit Juice\n1/2 oz Zucca (Sfumato)\n1/2 oz Ginger Syrup\n1 dash Peychaud's Bitters\nShake with ice and strain into a cocktail coupe.\nTwo Fridays ago, I reached for my copy of Nico Martini's\nTexas Cocktails\nbook, and I honed in on the Throwing Shade by Jessica Sanders at Nickel City Bar in Austin. The combination of whisky, Zucca, and grapefruit juice reminded me of Backbar's\nZucca Hour\n, so I was intrigued. Once prepared, the Throwing Shade landed a smoky herbal and ginger bouquet on the nose. Next, grapefruit and roast notes on the sip gave way to whisky, herbal, ginger, and smoky bitter flavors on the swallow with an anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HOMeciXMseApPANfJC5Znolym-Wn1Lw-ZAOLAz65wzfOY3S2KOuhJlVrw8e13emCZOf5ng2n2OZrwm_Zxnpln0eYwWNVJaiyowR6IaQPEKRe0MmCslqv5YZ8N6k4ALM6Oe7l0fgrwDr3VsapnR1Gb5ZLFUggec2x5uCEqfuqhe3sMqMFFUkFI8ZYP_tY/s320/throwingshade_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HOMeciXMseApPANfJC5Znolym-Wn1Lw-ZAOLAz65wzfOY3S2KOuhJlVrw8e13emCZOf5ng2n2OZrwm_Zxnpln0eYwWNVJaiyowR6IaQPEKRe0MmCslqv5YZ8N6k4ALM6Oe7l0fgrwDr3VsapnR1Gb5ZLFUggec2x5uCEqfuqhe3sMqMFFUkFI8ZYP_tY/s800/throwingshade_ig400.jpg", "comment_count": 0 }, { "title": "yellow jacket", "url": "https://cocktailvirgin.blogspot.com/2026/01/yellow-jacket.html", "published": "2026-01-03T08:00:00.045-05:00", "updated": "2026-01-03T08:00:00.109-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Greg Keesee", "source": "Attaboy", "year": 2021 }, "categories": [ "amaro", "applejack", "lime juice", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Bonded Apple Brandy (Laird's)", "3/4 oz Amaro Nardini", "3/4 oz Lime Juice", "3/4 oz Ginger Syrup" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with candied ginger.", "body_text": "3/4 oz Bonded Apple Brandy (Laird's)\n3/4 oz Amaro Nardini\n3/4 oz Lime Juice\n3/4 oz Ginger Syrup\nShake with ice, strain into a coupe glass, and garnish with candied ginger.\nTwo Saturdays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nand spotted the Yellow Jacket in the Gimlet section. While there are several Yellow Jacket recipes out there to the point that the one in the\nCocktail Dive Bar\nbook called theirs the\nYellow Jacket #2\nto acknowledge that it is not the most original of names, this one was crafted by Greg Keesee at the Nashhville branch of Attaboy in 2021. Given the flying insect motif, it is most likely a riff on Sam Ross'\nMosquito\nwith its spirit, bitter liqueur, ginger syrup, and citrus structure that I last observed in the\nDragonfly\n(and I more recently had the\nOvertime\nbut without the bug naming convention). In the glass, the Yellow Jacket buzzed to the nose with ginger, apple, and herbal aromas. Next, lime and caramel notes on the sip opened up into apple, ginger, herbal, and minty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfxLWnu1ZKmE1LU3qTkaiCbGLatTLeGvT7XERXek5jYM7u_kbCslaRrxrDAc9BtwIBvxLB3O7QxAWCP8jbALSORXa1SZ_F5jlAD0INp8bglq9rxBcl417DtggX5_TkuRaibf3eSbFJboqhem5f3lB64I4u6tKZC4MHzUED6HUpMlu907u4Eq35j-kQ-66/s320/yellowjacket_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfxLWnu1ZKmE1LU3qTkaiCbGLatTLeGvT7XERXek5jYM7u_kbCslaRrxrDAc9BtwIBvxLB3O7QxAWCP8jbALSORXa1SZ_F5jlAD0INp8bglq9rxBcl417DtggX5_TkuRaibf3eSbFJboqhem5f3lB64I4u6tKZC4MHzUED6HUpMlu907u4Eq35j-kQ-66/s800/yellowjacket_ig400.jpg", "comment_count": 2 }, { "title": "lower west side", "url": "https://cocktailvirgin.blogspot.com/2026/01/lower-west-side.html", "published": "2026-01-04T08:00:00.062-05:00", "updated": "2026-01-04T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Kenneth McCoy", "source": "Ward III / Imbibe Magazine", "year": 2019 }, "categories": [ "bitters (Angostura)", "sherry", "vermouth (dry)", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 3/4 oz Irish Whiskey (Teeling Small Batch)", "3/4 oz Sweet Vermouth (Alessio)", "1/2 oz Lustau East India Solera Sherry", "1/2 oz Dry Vermouth (Dolin)", "1 dash Angostura Bitters", "1 pinch Sea Salt (4 drop 20% Saline)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a cherry.", "body_text": "1 3/4 oz Irish Whiskey (Teeling Small Batch)\n3/4 oz Sweet Vermouth (Alessio)\n1/2 oz Lustau East India Solera Sherry\n1/2 oz Dry Vermouth (Dolin)\n1 dash Angostura Bitters\n1 pinch Sea Salt (4 drop 20% Saline)\nStir with ice, strain into a coupe glass, and garnish with a cherry.\nTwo Sundays ago, I found a recipe by Kenneth McCoy at Ward III in New York City in a 2019\nImbibe Magazine\narticle called the Lower West Side. Historically, the Lower West Side of Manhattan was a major center for Irish immigrants that intensified with the famine in Ireland during the 1840s-50s, and many found work on the nearby docks as longshoremen and congregated around waterfront taverns in the area. The combination of Irish whiskey and Lustau's cream sherry reminds me of Eastern Standard-related recipes like the\nGoonight Irene\nat the Hawthorne and\nVelveteen\nat Equal Measure. In the glass, the Lower West Side channeled a grape, nutty red cherry, and clove aroma to the nose. Next, grape and plum notes on the sip transformed into soft whiskey, oxidized nuttiness, and herbal flavors on the swalllow. Overall, the soft Irish whiskey gently blended into the background giving the sherry, vermouths, and bitters a much larger stage than in a classic rye Manhattan.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeMnoXOHhVm3INvvAjKEVa7jtEQOYOSPW-Np4YBoj3VrZ_1RA1-M3DFlkWw56HkzviVofR_nvgzn8oxNc0EptavtBlYXpAkQYoXohou2XAYCrPe486NutF8-jpDJD9NiJxoj2QZSjm954OcWMRB2jdBkCz_wfRlgH59GCgRb0M-MVpizQmzvVX_UsTzee/s320/lowerwestside_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeMnoXOHhVm3INvvAjKEVa7jtEQOYOSPW-Np4YBoj3VrZ_1RA1-M3DFlkWw56HkzviVofR_nvgzn8oxNc0EptavtBlYXpAkQYoXohou2XAYCrPe486NutF8-jpDJD9NiJxoj2QZSjm954OcWMRB2jdBkCz_wfRlgH59GCgRb0M-MVpizQmzvVX_UsTzee/s800/lowerwestside_ig400.jpg", "comment_count": 0 }, { "title": "banana calling", "url": "https://cocktailvirgin.blogspot.com/2026/01/banana-calling.html", "published": "2026-01-05T08:00:00.061-05:00", "updated": "2026-01-05T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Cameron Attfield", "source": "Dandelyan", "year": 2018 }, "categories": [ "creme de banane", "gin", "lemon juice", "sherry", "simple syrup" ], "ingredients": [ "1 3/4 oz Gin (Ford's)", "1/2 oz Giffard Crème de Banane (Tempus Fugit)", "3/8 oz Fino Sherry (Lustau Manzanilla)", "3/4 oz Lemon Juice", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a grapefruit twist (Madrusan source) or a dried banana chip (", "body_text": "1 3/4 oz Gin (Ford's)\n1/2 oz Giffard Crème de Banane (Tempus Fugit)\n3/8 oz Fino Sherry (Lustau Manzanilla)\n3/4 oz Lemon Juice\n1/4 oz Simple Syrup\nShake with ice, strain into a coupe, and garnish with a grapefruit twist (Madrusan source) or a dried banana chip (\nDifford's Guide\n) (I used a grapefruit twist).\nTwo Mondays ago, I decided to make a recipe that I had uncovered while researching\nThe Clash cocktail biopic\nthat I published in October called the Banana Calling. The recipe was crafted by Cameron Attfield at Dandelyan in London 2018 as a riff on Chris Jepson's 2002\nLondon Calling\ncocktail that I featured in my article. While both the\nThe Madrusan Cocktail Companion\nand\nDifford's Guide\nboth had the recipe, I used the spec from the former and the history from the latter. The latter summed up the drink as, \"This short, sharp cocktail is best described as a Fino & Banana Gin Sour. The Fino and banana notes are subtle, so subtle that it is not obviously a banana cocktail, although the name should serve as a clue.\" In the glass, the Banana Calling gave forth a pink grapefruit and floral bouquet to the nose. Next, lemon and caramel notes on the sip sung out to gin, lemon pith, minerality, and a touch of cooked fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtuap2MzdROM3FhY07zrFT6H-NvYG0UNpMyh3Wlahyphenhyphenos7k3lCp2NZmy_CeX1VixO9QwZhZgnhw500jZwgrHFltA0IxuCwLBBsDu2j2uC8xCEQ1xoMWhWu3vEfE2chTbHTcdMHeCOSuK4maagKTOXL0zIUjQ4Gj85MyL-Cdo0uL2ixzCWC3D-2ZZT23cVo/s320/bananacalling_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtuap2MzdROM3FhY07zrFT6H-NvYG0UNpMyh3Wlahyphenhyphenos7k3lCp2NZmy_CeX1VixO9QwZhZgnhw500jZwgrHFltA0IxuCwLBBsDu2j2uC8xCEQ1xoMWhWu3vEfE2chTbHTcdMHeCOSuK4maagKTOXL0zIUjQ4Gj85MyL-Cdo0uL2ixzCWC3D-2ZZT23cVo/s800/bananacalling_ig400.jpg", "comment_count": 0 }, { "title": "reverend de louisiane", "url": "https://cocktailvirgin.blogspot.com/2026/01/reverend-de-louisiane.html", "published": "2026-01-06T08:00:00.057-05:00", "updated": "2026-01-06T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Matt Pietrek", "source": "Instagram", "year": null }, "categories": [ "absinthe", "benedictine", "bitters (Peychaud's)", "rum", "vermouth (sweet)" ], "ingredients": [ "2 oz Planteray Stiggins' Fancy Pineapple Rum", "3/4 oz Sweet Vermouth (Alessio)", "1/4 oz Benedictine", "3 dash Peychaud's Bitters", "3 dash Absinthe (30 drop St. George)" ], "instructions": "Stir with ice and strain into an old fashioned glass.", "body_text": "2 oz Planteray Stiggins' Fancy Pineapple Rum\n3/4 oz Sweet Vermouth (Alessio)\n1/4 oz Benedictine\n3 dash Peychaud's Bitters\n3 dash Absinthe (30 drop St. George)\nStir with ice and strain into an old fashioned glass.\nTwo Tuesdays ago, I spotted Matt Pietrek posting a pineapple rum riff on the\nDe La Louisiane\non\nInstagram\n. The recipe was called the Révérend de Louisiane as a nod to the job title of Stiggins in\nThe Pickwick Papers\nas the hypocritical shepherd of the temperance movement, and it reminded me of Trina's Starlight Lounge's\nStigginserac\n. When I inquired if the drink was his, Matt replied, \"Yep. It's great with aged agricole, and at some point I thought, hmm... What about Stiggins'?\" Once prepared, the Révérend de Louisiane opened up with anise and dark rum aromas. Next, a semi-sweet grape and dark cherry sip gained pineapple notes as the cocktail warmed up, and the swallow gave forth rum, pineapple, herbal, cherry, and anise flavors to round out the drink.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oAbFzm6enzMj7GYbMmxHx6sJCUHpJlVvDjkmi-sVM6ZzHoo5uJrRnTkNr0B2Kd6vSF2HVsuMHNX2mX9vZKWd9RnP_7yc9atex0JrbNqAau79BVwRPay3mk13yrOaI-lV78FRULuqTGs6sEbZrxSNqRQfnMwCso8AZL6co5Z9k4xiBu3_zau543Eys-zo/s320/reverend_de_louisiane_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oAbFzm6enzMj7GYbMmxHx6sJCUHpJlVvDjkmi-sVM6ZzHoo5uJrRnTkNr0B2Kd6vSF2HVsuMHNX2mX9vZKWd9RnP_7yc9atex0JrbNqAau79BVwRPay3mk13yrOaI-lV78FRULuqTGs6sEbZrxSNqRQfnMwCso8AZL6co5Z9k4xiBu3_zau543Eys-zo/s800/reverend_de_louisiane_ig400.jpg", "comment_count": 0 }, { "title": "stepwise improvement", "url": "https://cocktailvirgin.blogspot.com/2026/01/stepwise-improvement.html", "published": "2026-01-07T08:00:00.045-05:00", "updated": "2026-01-07T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "campari", "maraschino", "punt e mes", "rum" ], "ingredients": [ "1 1/4 oz Planteray Stiggins' Fancy Pineapple Rum", "3/4 oz Campari", "3/4 oz Punt e Mes", "1/4 oz Maraschino (Luxardo)", "2 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. addition of Maraschino and absinthe. The drink that I dubbed Stepwise Improvement began with orange and nutty cherry aromas. Next, a dark grape sip flowed into rum, pineapple, bitter orange, nutty cherry, and anise flavors on the swallow. Overall, the addition of Maraschino and absinthe took the combination into a more tropical realm.", "body_text": "1 1/4 oz Planteray Stiggins' Fancy Pineapple Rum\n3/4 oz Campari\n3/4 oz Punt e Mes\n1/4 oz Maraschino (Luxardo)\n2 dash Absinthe (20 drop St. George)\nStir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.\nAs I was sorting through the various months' posts to start on the\nyear end wrap-up\n, I spotted Liholiho Yacht Club's\nStep into Liquid\n. Knowing how Maraschino can soften Campari – a trick that I learned at Eastern Standard with their\nCarnivale\n, I decided to modify their drink via the 1880s\nImproved Cocktail\naddition of Maraschino and absinthe. The drink that I dubbed Stepwise Improvement began with orange and nutty cherry aromas. Next, a dark grape sip flowed into rum, pineapple, bitter orange, nutty cherry, and anise flavors on the swallow. Overall, the addition of Maraschino and absinthe took the combination into a more tropical realm.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf20mJcePgoXs3UyQA4DyXSRlkXsQGJYWfG9PWdy1Lr0QYRiP6DMRDsQfQEsuE1S-JIfC7zJXUby9dGjteDQ-Yq47drRJHKmq2cJjxSAf_Ttzt3AmYK2NJwSzsSAiTkXRb4Mgi7OT_QSZVGd8_qkj-Em4AzZHI1KblVb3CfWfZbLtbn4KSNAUagrmJJO39/s320/stepwiseimprovement_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf20mJcePgoXs3UyQA4DyXSRlkXsQGJYWfG9PWdy1Lr0QYRiP6DMRDsQfQEsuE1S-JIfC7zJXUby9dGjteDQ-Yq47drRJHKmq2cJjxSAf_Ttzt3AmYK2NJwSzsSAiTkXRb4Mgi7OT_QSZVGd8_qkj-Em4AzZHI1KblVb3CfWfZbLtbn4KSNAUagrmJJO39/s800/stepwiseimprovement_ig400.jpg", "comment_count": 0 }, { "title": "heart of stone", "url": "https://cocktailvirgin.blogspot.com/2026/01/heart-of-stone.html", "published": "2026-01-08T08:00:00.060-05:00", "updated": "2026-01-08T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Stuart Weaver", "source": "Bartender Magazine", "year": null }, "categories": [ "cynar", "mezcal", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Bourbon (Evan Williams Bonded)", "1/2 oz Mezcal (Peloton de la Muerte)", "3/4 oz Sweet Vermouth (Alessio)", "3/4 oz Cynar 70° Proof (Cynar, original 33° Proof)", "6 drop Saline (20%)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).", "body_text": "1 oz Bourbon (Evan Williams Bonded)\n1/2 oz Mezcal (Peloton de la Muerte)\n3/4 oz Sweet Vermouth (Alessio)\n3/4 oz Cynar 70° Proof (Cynar, original 33° Proof)\n6 drop Saline (20%)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).\nTwo Thursdays ago, I spotted the Heart of Stone on my\nInstagram\nfeed attributed to Stuart Weaver, owner and general manager of Lady Jane in Denver. I tracked the drink down to a\nBartender Magazine\narticle that describes how this Cynar for Campari split base Boulevardier was developed on the fly mid-Pandemic. Overall, it reminded me on paper of the\nLast American Hero\nwith Bourbon instead of rye and without bitters; I used to make the Last American Hero a bit when I worked at Drink where I described it as a gussied up\nLittle Italy\n. In the glass, the Heart of Stone conjured an orange, caramel, vegetal, and smoke bouquet for the nose. Next, caramel, grape, and plum notes on the sip charged forth into sweet Bourbon meeting smoky, herbal bitter flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5alN04vxWvsE7ctmy8m5Cqoc_qbV5ACx7bPhcDFP70H6Kl71_2_BOD9XcrHztK7YGK3Y7KN3L8SGmvqZejYxK0XclvhedaMZ0FYPew-dUIGF89EblQt5KTVZE8_qyLGEgoH9a2vvi_2qY4hfaLQWJ7fW-tPdfU18J4fZDK5ZoTgjcBvc610QvzqwiY6q/s320/heartofstone_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5alN04vxWvsE7ctmy8m5Cqoc_qbV5ACx7bPhcDFP70H6Kl71_2_BOD9XcrHztK7YGK3Y7KN3L8SGmvqZejYxK0XclvhedaMZ0FYPew-dUIGF89EblQt5KTVZE8_qyLGEgoH9a2vvi_2qY4hfaLQWJ7fW-tPdfU18J4fZDK5ZoTgjcBvc610QvzqwiY6q/s800/heartofstone_ig400.jpg", "comment_count": 0 }, { "title": "the urban archaeologist", "url": "https://cocktailvirgin.blogspot.com/2026/01/the-urban-archaeologist.html", "published": "2026-01-09T08:00:00.083-05:00", "updated": "2026-01-09T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": null, "attribution": { "creator": "Jim Hayward", "source": "The Atomic Grog", "year": 2020 }, "categories": [ "bitters (Angostura)", "curacao", "lemon juice", "lime juice", "orange juice", "orgeat", "passion fruit syrup", "rum", "rum (white)", "simple syrup" ], "ingredients": [ "1 1/2 oz Dark Jamaican Rum (3/4 oz Coruba)", "2 oz Demerera Rum (1/2 oz Lemon Hart 80° + 1/2 oz Diamond 151°)", "2 oz Spanish-style Lightly Aged Rum (1 oz Prichard's Crystal)", "1/2 oz Curaçao (1/4 oz Pierre Ferrand Dry)", "2 oz Lime Juice (1 oz)", "1 oz Lemon Juice (1/2 oz)", "1 1/2 oz Orange Juice (3/4 oz)", "1 1/2 oz Passion Fruit Syrup (3/4 oz)", "1 oz Orgeat (1/2 oz)", "1 oz Simple Syrup (1/2 oz)", "6 dash Angostura Bitters (3 dash)" ], "instructions": null, "body_text": "1 1/2 oz Dark Jamaican Rum (3/4 oz Coruba)\n2 oz Demerera Rum (1/2 oz Lemon Hart 80° + 1/2 oz Diamond 151°)\n2 oz Spanish-style Lightly Aged Rum (1 oz Prichard's Crystal)\n1/2 oz Curaçao (1/4 oz Pierre Ferrand Dry)\n2 oz Lime Juice (1 oz)\n1 oz Lemon Juice (1/2 oz)\n1 1/2 oz Orange Juice (3/4 oz)\n1 1/2 oz Passion Fruit Syrup (3/4 oz)\n1 oz Orgeat (1/2 oz)\n1 oz Simple Syrup (1/2 oz)\n6 dash Angostura Bitters (3 dash)\nPulse blend with 2 cups of crushed ice (whip shake with crushed ice), pour into a Tiki mug, and top with crushed ice.\nTwo Fridays ago, I was perusing recipes on\nThe Atomic Grog\nwhen I landed on The Urban Archaeologist by blog author Jim Hayward in 2020 in honor of Sven Kirsten who made a study of retro style. As for the name,\nPunch\ndescribed, \"Sven Kirsten, a German-born cinematographer and self-described 'urban archeologist,' whose\nThe Book of Tiki: The Cult of Polynesian Pop in Fifties America\n, published in 2000, is touted as a veritable bible within the genre.\" Since the drink was designed to fit in a 30 ounce mug of a cannibal taking a bite out of\nThe Book of Tiki\n, I halved the volumes to fit into a 16 ounce mug as suggested by Jim on his site; I also took up his advice of splitting the Demerara rum into normal and overproof to help cut through the sweetness. On my\nInstagram\n, Jim commented \"Also a fine tribute to Beachbum Berry's research.\" I returned to his blog where he expounded on that thought with, \"If these ingredients seem familiar, it's because they're among those featured most often in the 80+ recipes in Jeff 'Beachbum' Berry's influential\nGrog Log\n(1998), the go-to resource for creating cocktails while we studied\nThe Book of Tiki\n. Not surprisingly, The Urban Archaeologist tastes exactly like\nGrog Log\nshould taste like. There's a ton of flavor, with an emphasis on the tart and sweet, but it's also perfectly balanced with the requisite bold and rummy backbone.\"\nOverall, the recipe reminded me most of one of the drinks from Berry's collection, the\nCocoanut Grove Cooler\n, with the orange juice, curaçao, passion fruit, and orgeat components, so it was definitely in Jim's intended ballpark for flavor. Once assembled, The Urban Archaeologist uncovered an orange and passion fruit aroma. Next, a creamy orange and lime sip dusted off dark funky rums, passion fruit, almond, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnmWkdKCCscuomZGmQsR57bKlChg3LRkacnBtuWbiznd1NOy6PKJyty3O_9K_j_qIIEc7b60Ke9B6kf4wyqOy7o2hPAw6fRtXQE-rY5snRv70NlijwDnO3hS8vnqy-G63Z5XHgMMQwPXtyMXhnhoSOzrdBV40pYak1GmGa3TZHqvEtj0DUliGc2KOSSPL/s320/urbanarchaeologist_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnmWkdKCCscuomZGmQsR57bKlChg3LRkacnBtuWbiznd1NOy6PKJyty3O_9K_j_qIIEc7b60Ke9B6kf4wyqOy7o2hPAw6fRtXQE-rY5snRv70NlijwDnO3hS8vnqy-G63Z5XHgMMQwPXtyMXhnhoSOzrdBV40pYak1GmGa3TZHqvEtj0DUliGc2KOSSPL/s800/urbanarchaeologist_ig400.jpg", "comment_count": 0 }, { "title": "verrazano", "url": "https://cocktailvirgin.blogspot.com/2026/01/verrazano.html", "published": "2026-01-10T08:00:00.034-05:00", "updated": "2026-01-10T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Leo Robetscheck", "source": "Eleven Madison Park", "year": null }, "categories": [ "cynar", "mezcal", "punt e mes", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Punt e Mes", "3/4 oz Cynar", "1 tsp Mezcal (Peloton de la Muerte)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Punt e Mes\n3/4 oz Cynar\n1 tsp Mezcal (Peloton de la Muerte)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Saturdays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nand spotted the Verrazano by Leo Robetscheck at Eleven Madison Park in Manhattan. This one is different from the other Manhattan variation\nVerrazano\non here which is much less bitter and closer to Julie Reiner's\nSlope\n. Once prepared, this Verrazano showcased a lemon and dark grape aroma. Next, the grape continued on into the sip where it mingled with caramel notes from the Cynar, and the swallow followed up with Bourbon, herbal, vegetal, and smoky flavors.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bvd_lFzlyiK-DxQeyjoN0XKcmlkTCXPccbHuSsQaiEmriVNhzWN9cnZku7aojk2Yrc_oCWZ5csQEV8hyphenhyphenKpDYoJKVgD8REVsTkDu_gxXBB8yWQ97DhbqVu2HPRiKXyIaUzFn5EEFht-x1ACHZsihuf9RHa4d49BfB32LiCh-S7ZKJkAWa6j8fLexHpewy/s320/verrazano_emp_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bvd_lFzlyiK-DxQeyjoN0XKcmlkTCXPccbHuSsQaiEmriVNhzWN9cnZku7aojk2Yrc_oCWZ5csQEV8hyphenhyphenKpDYoJKVgD8REVsTkDu_gxXBB8yWQ97DhbqVu2HPRiKXyIaUzFn5EEFht-x1ACHZsihuf9RHa4d49BfB32LiCh-S7ZKJkAWa6j8fLexHpewy/s800/verrazano_emp_ig400.jpg", "comment_count": 0 }, { "title": "the witch doctor", "url": "https://cocktailvirgin.blogspot.com/2026/01/the-witch-doctor.html", "published": "2026-01-11T08:00:00.065-05:00", "updated": "2026-02-13T12:05:51.566-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Patrick Smith", "source": "The Violet Hour", "year": 2018 }, "categories": [ "bitters (Angostura)", "honey", "lemon juice", "mezcal", "simple syrup", "tequila" ], "ingredients": [ "3/4 oz Angostura Bitters", "3/4 oz Mezcal Union Uno (Peloton de la Muerte)", "3/4 oz Lunazul Blanco Tequila (Cimarron)", "3/4 oz Lemon Juice", "1/2 oz Honey 3:1 (3/4 oz 1:1)", "1/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into an old fashioned glass with a big ice cube, and garnish with an orange twist.", "body_text": "3/4 oz Angostura Bitters\n3/4 oz Mezcal Union Uno (Peloton de la Muerte)\n3/4 oz Lunazul Blanco Tequila (Cimarron)\n3/4 oz Lemon Juice\n1/2 oz Honey 3:1 (3/4 oz 1:1)\n1/4 oz Simple Syrup\nShake with ice, strain into an old fashioned glass with a big ice cube, and garnish with an orange twist.\nTwo Sundays ago, I opened up my copy of\nThe Bartender's Manifesto\nby Toby Maloney and Emma Janzen and spotted the Angostura-heavy The Witch Doctor by Patrick Smith at The Violet Hour in 2018. Patrick noted how orange oils and honey soothed Angostura's baking spice notes, and perhaps this worked just as good as the orgeat in the\nTrinidad Sour\n. The closest recipe to this that comes to mind is the\nJohann Goes to Mexico\nthat includes an agave spirit base but lacks the honey aspect (although Demerara syrup has a bit of roundness to it). In the glass, The Witch Doctor proffered orange and floral aromas. Next, lemon and molasses-caramel notes on the sip opened up into smoky vegetal, clove, and allspice flavors on the swallow with a honey finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC2Irny5Qx-v8M9ngp_DUGHla7ZWsSBk-tlrNRniYa8h4GV9bEada9zS2a74APK-RANQDBWYNKpnbBikuWHqyJs9tOrFZrVMIcFcZEbC5foRwKfTf_pRoVrnJlNHD1isPt5z6XhAuFw_KfEAddjxT7sQrrCWndXrjv_OfR2Jc3boTFInGY-DmNPeSL3pL/s320/witchdoctor_tvh_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC2Irny5Qx-v8M9ngp_DUGHla7ZWsSBk-tlrNRniYa8h4GV9bEada9zS2a74APK-RANQDBWYNKpnbBikuWHqyJs9tOrFZrVMIcFcZEbC5foRwKfTf_pRoVrnJlNHD1isPt5z6XhAuFw_KfEAddjxT7sQrrCWndXrjv_OfR2Jc3boTFInGY-DmNPeSL3pL/s800/witchdoctor_tvh_ig400.jpg", "comment_count": 0 }, { "title": "washington cocktail", "url": "https://cocktailvirgin.blogspot.com/2026/01/washington-cocktail.html", "published": "2026-01-12T08:00:00.043-05:00", "updated": "2026-01-12T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": null, "categories": [ "gin", "pineapple syrup", "sherry" ], "ingredients": [ "50% Gin (1 1/2 oz Ford's)", "50% Sherry (1 1/2 oz Lustau Manzanilla)", "1 bsp Pineapple Syrup (1/4 oz)" ], "instructions": "Stir with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "50% Gin (1 1/2 oz Ford's)\n50% Sherry (1 1/2 oz Lustau Manzanilla)\n1 bsp Pineapple Syrup (1/4 oz)\nStir with ice, strain into a coupe, and garnish with an orange twist.\nTwo Mondays ago, I spotted the Washington Cocktail in the 1936 Italian book\n1000 Misture\nthat referenced Adolphe Torelli's 1927 book\n900 Recettes de Cocktails et Boissons Américanes\n. The combination of gin, sherry, and pineapple syrup reminded me of the dry vermouth for sherry\nMadame Lou\nfrom Boothby's 1934\nWorld Drinks and How to Mix Them\nthat inspired me to create the\nDiamond Queen\nfor Tales of the Cocktail's Martini-themed competition in 2017. Here, the Washington Cocktail donated orange, pine, almond, and pineapple aromas to the nose. Next, a crisp wine sip with a hint of pineapple sweetness flowed into juniper, almond, and pineapple flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmBuHHQL6CQvP4wH8Dp4_rdtaHn2WtduXHRgxZHkV-6-3yxmNqpnJz7Cv1CytPAOb4GxshzosPypC4osWt7RhndRyVU2pBp04P5rH7KxO3fKDP97JLmCtjmlFpZgeKtyh1LNyuIvNIlF_FfQ0VgYXhZ8ABaNACbMywxwqeSr7DTxUpi5P26P5_zYz-9ul/s320/washingtoncocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmBuHHQL6CQvP4wH8Dp4_rdtaHn2WtduXHRgxZHkV-6-3yxmNqpnJz7Cv1CytPAOb4GxshzosPypC4osWt7RhndRyVU2pBp04P5rH7KxO3fKDP97JLmCtjmlFpZgeKtyh1LNyuIvNIlF_FfQ0VgYXhZ8ABaNACbMywxwqeSr7DTxUpi5P26P5_zYz-9ul/s800/washingtoncocktail_ig400.jpg", "comment_count": 0 }, { "title": "perfectionist", "url": "https://cocktailvirgin.blogspot.com/2026/01/perfectionist.html", "published": "2026-01-13T08:00:00.043-05:00", "updated": "2026-01-13T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "Cork & Cow", "year": 2017 }, "categories": [ "bitters (other)", "lillet", "sherry", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Woodford Reserve Bourbon (Evan Williams Bonded)", "1/2 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)", "1/2 oz Lillet Blanc (Cocchi Americano)", "2 dash Woodford Sassafras Sorgham Bitters (The Bitter Queens Sarsparilla)" ], "instructions": "Stir with ice, strain into a coupe or rocks glass (coupe), and garnish with a lemon twist and a cherry.", "body_text": "2 oz Woodford Reserve Bourbon (Evan Williams Bonded)\n1/2 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)\n1/2 oz Lillet Blanc (Cocchi Americano)\n2 dash Woodford Sassafras Sorgham Bitters (The Bitter Queens Sarsparilla)\nStir with ice, strain into a coupe or rocks glass (coupe), and garnish with a lemon twist and a cherry.\nTwo Tuesdays ago, I returned to the online recipe flashcard set for Cork & Cow in Franklin, Tennessee, and was lured in by the Perfectionist as a curious Manhattan riff. An article in\nVisit Franklin\nhas the drink mentioned in 2017. The combination reminded me at first of the\nHoots Mon\nfrom the\nSavoy Cocktail Book\nbut that was sweet vermouth instead of sweet sherry not to mention Scotch instead of Bourbon. I later made the connection with the\nManhattan Harbor Co.\nthat Carlo Caroscio crafted for me at Backbar that utilized a semi-sweet cream sherry along with the Bourbon and Cocchi Americano (instead of Lillet). Once stirred and strained, the Perfectionist came forth to the nose with a lemon and raisin bouquet. Next, sweet raisin on the sip gave way to Bourbon, raisin, grapefruit, and root beer flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RJGJcWKxL_SZqa-r7dzSpW2q3WhlTek_k_rtbcCwVu8ro5K0IYmkKfyrIjo0xjJivoNwUX4J11xs1rBEpaV8vRLR7m_SYhznOoaaFAk-BtiQ7y6xFLKIjqZyKLWmnYteSJnxnH4r-MC1JQ4bgf2FHsJPvmOKlz0lb9UB4uzYvxHlRN9OgLwiLW2WY-XQ/s320/perfectionist_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RJGJcWKxL_SZqa-r7dzSpW2q3WhlTek_k_rtbcCwVu8ro5K0IYmkKfyrIjo0xjJivoNwUX4J11xs1rBEpaV8vRLR7m_SYhznOoaaFAk-BtiQ7y6xFLKIjqZyKLWmnYteSJnxnH4r-MC1JQ4bgf2FHsJPvmOKlz0lb9UB4uzYvxHlRN9OgLwiLW2WY-XQ/s800/perfectionist_ig400.jpg", "comment_count": 0 }, { "title": "bar room brauler", "url": "https://cocktailvirgin.blogspot.com/2026/01/bar-room-brauler.html", "published": "2026-01-14T08:00:00.052-05:00", "updated": "2026-01-14T08:00:00.128-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Brandon Lockman", "source": "Red Star Tavern", "year": null }, "categories": [ "amaro", "bitters (orange)", "brandy" ], "ingredients": [ "1 1/2 oz Brandy (Courvoisier VS Cognac)", "3/4 oz Amaro Braulio", "3/4 oz Amaro Montenegro", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a flamed orange twist (unflamed).", "body_text": "1 1/2 oz Brandy (Courvoisier VS Cognac)\n3/4 oz Amaro Braulio\n3/4 oz Amaro Montenegro\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe glass, and garnish with a flamed orange twist (unflamed).\nTwo Wednesdays ago, I spotted on my\nInstagram\nfeed, a drink called the Bar Room Brauler. I was able to track down the recipe to Coach Vino's\nYouTube\nwhere he posted it in a video of three Braulio drinks that included my\nAs I Lay Dying\n; Coach Vino attributed this amari-laden drink to Brandon Lockman at Red Star Tavern in Portland, Oregon. Braulio and Montenegro have appeared together in the Bourbon cocktail\nSpaghetti Western\nfrom Urban Grub in Nashville, so I was curious to try this brandy version. When the Bar Room Brauler geared up to fight, it hit the nose with an orange aroma rounded out by Cognac's richness. Next, caramel and orange notes on the sip sidestepped the Cognac, pine, clementine, and bitter herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8qCzsBllVMUVH-9B72GGImikIAVjlXrDdr1_ItyUsKFnWY7a5aRxCuDpLcjUo0uAIQiGxy3442nLAADz7_UqN27GWIvNRQOzT9izKHcaIQsC0_9V_Fq1ZD-Rm5j9y74ktdarhVVoKiy62PbPZ2NkS5J07N4UCnMidxn9iilktNHIgBrc9z2vcGYOZ7Wp/s320/barroombrauler_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8qCzsBllVMUVH-9B72GGImikIAVjlXrDdr1_ItyUsKFnWY7a5aRxCuDpLcjUo0uAIQiGxy3442nLAADz7_UqN27GWIvNRQOzT9izKHcaIQsC0_9V_Fq1ZD-Rm5j9y74ktdarhVVoKiy62PbPZ2NkS5J07N4UCnMidxn9iilktNHIgBrc9z2vcGYOZ7Wp/s800/barroombrauler_ig400.jpg", "comment_count": 0 }, { "title": "hi-tide boogie", "url": "https://cocktailvirgin.blogspot.com/2026/01/hi-tide-boogie.html", "published": "2026-01-15T08:00:00.055-05:00", "updated": "2026-01-15T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Justin Wojslaw", "source": "Diller Room", "year": null }, "categories": [ "grapefruit juice", "lime juice", "passion fruit syrup", "pimento dram", "rum", "simple syrup (cinnamon)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Planteray OFTD Rum", "1/4 oz Don's Spices #2 (1/8 oz Vanilla Syrup + 1/8 oz Allspice Dram (Hamilton's))", "1/4 oz Passion Fruit Syrup", "3/4 oz Cinnamon Syrup", "3/4 oz Grapefruit Juice", "1 oz Lime Juice" ], "instructions": "Whip shake with crushed ice, pour into a TIki mug, and garnish with a mint sprig (swizzle stick).", "body_text": "1 1/2 oz Planteray OFTD Rum\n1/4 oz Don's Spices #2 (1/8 oz Vanilla Syrup + 1/8 oz Allspice Dram (Hamilton's))\n1/4 oz Passion Fruit Syrup\n3/4 oz Cinnamon Syrup\n3/4 oz Grapefruit Juice\n1 oz Lime Juice\nWhip shake with crushed ice, pour into a TIki mug, and garnish with a mint sprig (swizzle stick).\nTwo Thursdays ago, I spotted a reference to the Hi-Tide Boogie by Justin Wojslaw at the Diller Room in Seattle that I traced back to Andy Boimila's\nMixing Up Tiki\nchannel on\nYouTube\n. Justin named this after the rockabilly and surf music studio Hi-Tide Recordings. The cinnamon and Don's Spices #2 combination reminded me of the classic\nNui Nui\nand Colonel Tiki's\n(And) Knobs is Thirteen\n, and cinnamon and passion fruit are a natural duo that I last tried in the\nPagan Punch\na few short weeks ago. In the mug, the Hi-Tide Boogie swept in with dark rum, vanilla, and cinnamon aromas. Next, grapefruit, lime, and caramel notes on the sip receded into burly rum, vanilla, passion fruit, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6bBS8xcYUCK16ibgz2AnClmCBI28bMnIVM5g_ZhVW_MYWJQC5buk6QXcqkRkDbyjYJyTSSsboc14jsCz8BZVrWChwWBzuU8JQUh3cblff9gdvuNWjXAsH0jdyrWVf6yK452g5_D0FvXjQtOqjKX_E02tYjQHLgRkRF06fesQzkoN7DFq0oRoK7ML_Mqi/s320/hitideboogie_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6bBS8xcYUCK16ibgz2AnClmCBI28bMnIVM5g_ZhVW_MYWJQC5buk6QXcqkRkDbyjYJyTSSsboc14jsCz8BZVrWChwWBzuU8JQUh3cblff9gdvuNWjXAsH0jdyrWVf6yK452g5_D0FvXjQtOqjKX_E02tYjQHLgRkRF06fesQzkoN7DFq0oRoK7ML_Mqi/s800/hitideboogie_ig400.jpg", "comment_count": 0 }, { "title": "carajillo old fashioned", "url": "https://cocktailvirgin.blogspot.com/2026/01/carajillo-old-fashioned.html", "published": "2026-01-16T08:00:00.076-05:00", "updated": "2026-01-16T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sean O'Connor-Combes", "source": "J & Tony's Discount Cured Meats and Negroni Warehouse", "year": 2022 }, "categories": [ "cognac", "kahlua", "licor 43", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Old Overholt 86°)", "1 oz Cognac (Courvoisier VS)", "1/4 oz Coffee Liqueur (Mr. Black)", "1/4 oz Licor 43" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with 3 coffee beans.", "body_text": "1 oz Rye Whiskey (Old Overholt 86°)\n1 oz Cognac (Courvoisier VS)\n1/4 oz Coffee Liqueur (Mr. Black)\n1/4 oz Licor 43\nStir with ice, strain into an old fashioned glass with ice, and garnish with 3 coffee beans.\nOn\nInstagram\n, I noticed a few friends posting about two similar drinks called the Carajillo Old Fashioned. The Carajillo is a drink created in Spain that moved to Latin America, and it consists of espresso or coffee mixed with Licor 43 (or sometimes a coffee liqueur or spirit). The one I selected led to\nThe Educated Barfly\nwhere host Leandro DiMonriva found it in\nThe Madrusan Cocktail Companion\nbook that attributed it to Sean O'Connor-Combes at J & Tony's Discount Cured Meats and Negroni Warehouse in San Diego in 2022. The other recipe floating around is one that Jordan Hughes, the\nHigh Proof Preacher\n, came up with in 2025 that uses reposado tequila, a little more Licor 43, and bitters, but I opted for the older recipe. While I have tried a Carajillo and a stirred espresso-laden variation before, the closest recipe to this on the blog is the\nRaining on 110th St.\nthat is a rye Manhattan with accents of Licor 43 and coffee. In the glass, the 2022-era Carajillo Old Fashioned launched off with a coffee and vanilla bouquet. Next, a roast-driven sip landed on rye, brandy, vanilla, citrus, and bitter coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXswH0Yq0btmbiLwVivWl2nBfS07e4KLkwQuYt_Iu7IbsiH6gDOS0rXVkMKGeYxaZr7IG1wRRhLuDjQsKMWjfm-9-76AjgvDsLZx1GejhGC3y7HcdwcoEb0aypIdOnSmvYOdGyXib5gX0V3BNvtDVJEiIzOgJXa_ymEhE-AKi-k09iMP4FdtBRYUKzYDlO/s320/carajillooldfashioned_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXswH0Yq0btmbiLwVivWl2nBfS07e4KLkwQuYt_Iu7IbsiH6gDOS0rXVkMKGeYxaZr7IG1wRRhLuDjQsKMWjfm-9-76AjgvDsLZx1GejhGC3y7HcdwcoEb0aypIdOnSmvYOdGyXib5gX0V3BNvtDVJEiIzOgJXa_ymEhE-AKi-k09iMP4FdtBRYUKzYDlO/s800/carajillooldfashioned_ig400.jpg", "comment_count": 2 }, { "title": "bastard's sour", "url": "https://cocktailvirgin.blogspot.com/2026/01/bastards-sour.html", "published": "2026-01-17T08:00:00.029-05:00", "updated": "2026-01-17T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jason Alexander", "source": "Devil's Reef", "year": null }, "categories": [ "curacao", "honey", "lemon juice", "orange juice", "orgeat", "rum" ], "ingredients": [ "2 oz Planteray Xaymaca Jamaican Rum", "1/2 oz Pierre Ferrand Dry Curaçao", "1/2 oz Orgeat", "1/2 oz Honey Syrup", "1 oz Lemon Juice", "1 1/2 oz Orange Juice" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, and garnish with a mint sprig, orchid, and snow-like powdered sugar (orange slice and cherry).", "body_text": "2 oz Planteray Xaymaca Jamaican Rum\n1/2 oz Pierre Ferrand Dry Curaçao\n1/2 oz Orgeat\n1/2 oz Honey Syrup\n1 oz Lemon Juice\n1 1/2 oz Orange Juice\nWhip shake with crushed ice, pour into a Tiki mug, and garnish with a mint sprig, orchid, and snow-like powdered sugar (orange slice and cherry).\nTwo Saturdays ago, I was in the mood for something tropical, so I searched my list of interesting recipes from the Geeki Tiki site. The one that called out to me was the Bastard's Sour crafted by Jason Alexander, a/k/a Tiki Commando, at the Devil's Reef in Tacoma, Washington. The recipe was included in the company's Jon Snow mug and was subtitled \"Cheers to the king in the north!\" Given the name, I thought about the\nSuffering Bastard\n, but on paper, it was closer to an\nEastern Sour\nand a\nScorpion Bowl\n. Instead of that recipe, the first part of the name derives from Jon Snow being the bastard son of Eddard Stark, Lord of Winterfell and Warden of the North in\nThe Game of Thrones\n. Once prepared, the Bastard's Sour welcomed the senses with an orange, nutty, and dark rum aroma. Next, a creamy lemon and orange sip developed into funky rum, orange peel, floral, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyrCMTnriGDiVBlNEEfQiv5I5r4IlTv5ia1uBje7HDVrfUV0ie_2akcQIl8N8LV6MXcq_gtGxkWPXbr-rBdySl61Frhyphenhyphen7oT-vspj-9KAWx79RG4NBX1zsY2HJywt1Va8H-GZZovCoxWXNbL2rpRoLQYBTR_qaykhTeeWU4nlHsPMDWSK37e2eP_03SkC4/s320/bastardsour_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyrCMTnriGDiVBlNEEfQiv5I5r4IlTv5ia1uBje7HDVrfUV0ie_2akcQIl8N8LV6MXcq_gtGxkWPXbr-rBdySl61Frhyphenhyphen7oT-vspj-9KAWx79RG4NBX1zsY2HJywt1Va8H-GZZovCoxWXNbL2rpRoLQYBTR_qaykhTeeWU4nlHsPMDWSK37e2eP_03SkC4/s800/bastardsour_ig400.jpg", "comment_count": 0 }, { "title": "bad date", "url": "https://cocktailvirgin.blogspot.com/2026/01/bad-date.html", "published": "2026-01-18T08:00:00.044-05:00", "updated": "2026-01-18T08:00:00.226-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Alastair Walker", "source": "Caretaker", "year": 2021 }, "categories": [ "absinthe", "chartreuse (yellow)", "suze", "tequila", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Dry Vermouth (Dolin)", "1/2 oz Yellow Chartreuse", "1/2 oz Suze Gentian Liqueur", "2 dash Absinthe (20 drop St. George)" ], "instructions": "Stir with ice, strain into a cocktail or coupe glass, and garnish with a lime twist.", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Dry Vermouth (Dolin)\n1/2 oz Yellow Chartreuse\n1/2 oz Suze Gentian Liqueur\n2 dash Absinthe (20 drop St. George)\nStir with ice, strain into a cocktail or coupe glass, and garnish with a lime twist.\nTwo Sundays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nand spotted the Bad Date by Alastair Walker at Caretaker in Auckland, New Zealand, in 2021. The Suze-Yellow Chartreuse duo reminded me of the gin-lemon Yellow Cocktail that I have been meaning to make; however, I have had that combination with citrus in other drinks like the\nRevenge\n. Checking my recipes, I have tried a gin-Genever version of the Bad Date in the\nA Bouquet of Parentheses\nand a gin one sans absinthe in the\nYou Is or You Ain't\n. Moreover, the name pleasantly reminded me of the\nLast Date\nat the Citizen Public House. In the glass, the Bad Date conjured up lime, agave, floral, and gentian herbal aromas for the nose. Next, a semi-sweet honey and white wine sip escaped and left behind agave, herbal, mint, pine, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLO8qJ0Cme0uiXJNFyllib2eLyfsac2nBf-qG5bfz7tsKuUdD3P6WIumlat6m507KUIhDTgMrfcOcbYvSeh-RQ3Ag0DtJ8HQeaVuXqLjD-9qn1N7dZEwLZld-9EbBRp9dT_zkieIhpuR9KAZOhvYeRYm8x4Cxm2KAuSYzgI4quCDBaTSjbPe7LdDGNd6cT/s320/baddate_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLO8qJ0Cme0uiXJNFyllib2eLyfsac2nBf-qG5bfz7tsKuUdD3P6WIumlat6m507KUIhDTgMrfcOcbYvSeh-RQ3Ag0DtJ8HQeaVuXqLjD-9qn1N7dZEwLZld-9EbBRp9dT_zkieIhpuR9KAZOhvYeRYm8x4Cxm2KAuSYzgI4quCDBaTSjbPe7LdDGNd6cT/s800/baddate_ig400.jpg", "comment_count": 0 }, { "title": "moving through kashmir", "url": "https://cocktailvirgin.blogspot.com/2026/01/moving-through-kashmir.html", "published": "2026-01-19T08:00:00.051-05:00", "updated": "2026-01-19T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Rose", "year": 2015 }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "honey", "rum", "scotch" ], "ingredients": [ "1 oz Famous Grouse Scotch", "1 oz Cruzan Light Rum (Don Q Añejo)", "1/8 oz Honey Syrup 3:1 (1/4 oz 1:1)", "1 dash Angostura Bitters", "1 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Famous Grouse Scotch\n1 oz Cruzan Light Rum (Don Q Añejo)\n1/8 oz Honey Syrup 3:1 (1/4 oz 1:1)\n1 dash Angostura Bitters\n1 dash Peychaud's Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Mondays ago, I was scanning online recipe flashcards when I honed in on the Moving Through Kashmir from the Summer 2015 menu at The Rose in Jackson, Wyoming. Scotch-rum stirred drinks have dated back a century with the earliest that I have made being the dry Rob Roy riff, the\nBurlington\n, from\nPioneers of Mixing at Elite Bars: 1903-1933\n, and the next oldest being the\nQuarter Deck #2\nfrom Trader Vic's 1947\nBartender's Guide\n. The closest to this recipe though is Death & Co.'s\nI Againt I\nwith somewhat more robust spirits and a different bitters in place of the Angostura here. For a name, this drink is most likely a reference to a line from the 1975 Led Zeppelin Song \"Kashmir\" about singer Robert Plant's 1973 drive through a desolate part of Southern Morocco. Once prepared, the Moving Throught Kashmir offered up lemon, honey, Scotch, and anise aromas. Next, honey and malt on the sip opened up into Scotch, rum, allspice, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNTz7so2zkmygXUK9agmWcWCfYH2cuSl1dU0k_JSTO7v0hEkg82qkMRZIRThzK3OQ7ImaHzNaKNwkJ72-b1mQwCs2k-rqKQwbmprYrrwZxh04oHgEoz39zE-Hg2JKGsdZrB-QwEy6ntLrMR441oy0Z2S-X6Lsl_Rx5A3aJgsf7eSJENyWIBcJekJftwuU/s320/movingthroughkashmir_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNTz7so2zkmygXUK9agmWcWCfYH2cuSl1dU0k_JSTO7v0hEkg82qkMRZIRThzK3OQ7ImaHzNaKNwkJ72-b1mQwCs2k-rqKQwbmprYrrwZxh04oHgEoz39zE-Hg2JKGsdZrB-QwEy6ntLrMR441oy0Z2S-X6Lsl_Rx5A3aJgsf7eSJENyWIBcJekJftwuU/s800/movingthroughkashmir_ig400.jpg", "comment_count": 0 }, { "title": "samoan grog (tribute to the mai-kai)", "url": "https://cocktailvirgin.blogspot.com/2026/01/samoan-grog-tribute-to-mai-kai.html", "published": "2026-01-20T08:00:00.034-05:00", "updated": "2026-01-20T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Jim Haywood", "source": "The Atomic Grog", "year": 2014 }, "categories": [ "bitters (Angostura)", "honey", "lime juice", "orange juice", "pimento dram", "rum", "simple syrup (vanilla)" ], "ingredients": [ "1 oz Gold Rum (Planteray Isle of Fiji)", "3/4 oz Dark Rum (Coruba)", "3/4 oz Lime Juice", "1/2 oz Orange Juice", "1/2 oz Honey Syrup 2:1 (3/4 oz 1:1)", "1/2 tsp Don's Spices No. 2 (1/4 tsp each Vanilla Syrup and (Hamilton's) Allspice Dram)", "2 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice and pour into a glass. I used a Tiki mug and garnished with an orange twist.", "body_text": "1 oz Gold Rum (Planteray Isle of Fiji)\n3/4 oz Dark Rum (Coruba)\n3/4 oz Lime Juice\n1/2 oz Orange Juice\n1/2 oz Honey Syrup 2:1 (3/4 oz 1:1)\n1/2 tsp Don's Spices No. 2 (1/4 tsp each Vanilla Syrup and (Hamilton's) Allspice Dram)\n2 dash Angostura Bitters\nWhip shake with crushed ice and pour into a glass. I used a Tiki mug and garnished with an orange twist.\nTwo Mondays, I was feeling the need for a tropical drink, so I returned to the\nThe Atomic Grog\nsite. There, I spotted Jim Haywood's 2014 interpretation of the Mai-Kai's Samoan Grog. The Mai-Kai in Fort Lauderdale seemed to have riffed on Don Beach's Colonial Grog from the 1940s that Beachbum Berry later wrote about in\nPotions of the Caribbean\n. Overall, the recipe reminded me of an orange for grapefruit juice\nNavy Grog\nplus bitters that included the honey from Don Beach's version and the allspice dram of the Trader Vic recipe (with vanilla syrup to tag along via Don's Spices #2). Once mixed and poured into the last unused mug from the my most recent purchases, this take on the Samoan Grog generated an orange, caramel, and allspice aroma. Next, orange, lime, caramel, and honey notes on the sip unfurled into funky rum, vanilla, allspice, and honey flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_skxL0Im1mJ5V1k3979svieBfA1XqNVEy1g0iQx1lOxVsMuwzi7S3k7RieQOaoWinBXgoFESOAPj45lsIYnYELyPQCHusr-59ziFSlA2VECmu3N8nkgDUVCOgS-o9l9OU7Roi3GteR7BySsIQoldGMSSKEETxkbocmxEj6cn3RtTSfTBPDXVChStDqfp/s320/samoangrog_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_skxL0Im1mJ5V1k3979svieBfA1XqNVEy1g0iQx1lOxVsMuwzi7S3k7RieQOaoWinBXgoFESOAPj45lsIYnYELyPQCHusr-59ziFSlA2VECmu3N8nkgDUVCOgS-o9l9OU7Roi3GteR7BySsIQoldGMSSKEETxkbocmxEj6cn3RtTSfTBPDXVChStDqfp/s800/samoangrog_ig400.jpg", "comment_count": 0 }, { "title": "tide-breaker", "url": "https://cocktailvirgin.blogspot.com/2026/01/tide-breaker.html", "published": "2026-01-21T08:00:00.051-05:00", "updated": "2026-01-21T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "rocks glass", "technique": "stir", "attribution": { "creator": "Eric Alperin", "source": "The Varnish", "year": null }, "categories": [ "absinthe", "bitters (orange)", "rum", "sugar", "whiskey (Rye)" ], "ingredients": [ "1 oz Aged Dark Rum (3/4 oz Coruba + 1/4 oz Planteray OFTD)", "1/2 oz Rittenhouse Rye", "1/2 oz Old Overholt (86°)", "1 cube Raw Sugar (>1/2 oz Raw Sugar Syrup)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a rocks glass rinsed with absinthe (Kübler), and garnish with a lemon twist.", "body_text": "1 oz Aged Dark Rum (3/4 oz Coruba + 1/4 oz Planteray OFTD)\n1/2 oz Rittenhouse Rye\n1/2 oz Old Overholt (86°)\n1 cube Raw Sugar (>1/2 oz Raw Sugar Syrup)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a rocks glass rinsed with absinthe (Kübler), and garnish with a lemon twist.\nTwo Wednesdays ago, I opened up my copy of\nThe Madrusan Cocktail Companion\nand landed on the Tide-Breaker by Eric Alperin at Los Angeles' The Varnish in the Sazerac section of the book. I later realized that Eric called the Jamaican rum, single rye, and brown sugar version of this combination\nColonial Ties\nin his\nUnvarnished\nbook. In the glass, the Tide-Breaker sent forth a lemon and anise bouquet to the nose. Next, caramel notes on the sip from the dark rums ripened into rye whiskey, funky rum, orange, and anise flavors on the swallow. Overall, I was surprised at how much the orange bitters sang through in the mix.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5CtZR0mB3e8eY2fpd2rA-wKtyeCQtNFPWKx6ejyEO2Aof3noIQAQj8fW8XQjZMvPW9zrsJ6fWoyZRZA_UHR7VjYmyhsaFlTzoAcOFLTwoRcm9Q6o0W97AMwCIS_jzaU9Rkig1BAYygkBYo6y6S5hv8dyeAp-Ms6xeVuMnNhdh442bnuwL1UC5LfBdiNU/s320/tidebreaker_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5CtZR0mB3e8eY2fpd2rA-wKtyeCQtNFPWKx6ejyEO2Aof3noIQAQj8fW8XQjZMvPW9zrsJ6fWoyZRZA_UHR7VjYmyhsaFlTzoAcOFLTwoRcm9Q6o0W97AMwCIS_jzaU9Rkig1BAYygkBYo6y6S5hv8dyeAp-Ms6xeVuMnNhdh442bnuwL1UC5LfBdiNU/s800/tidebreaker_ig400.jpg", "comment_count": 0 }, { "title": "tequi la banane", "url": "https://cocktailvirgin.blogspot.com/2026/01/tequi-la-banane.html", "published": "2026-01-22T08:00:00.064-05:00", "updated": "2026-01-22T08:00:00.111-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "julep cup", "technique": "whip", "attribution": { "creator": "Orlando Franklin McCray", "source": "Night Moves", "year": null }, "categories": [ "creme de banane", "lemon juice", "orgeat", "passion fruit syrup", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Lemon Juice (3/4 oz)", "1/2 oz Orgeat", "1/4 oz Giffard Banana Liqueur (Tempus Fugit)", "1/4 oz Passion Fruit Liqueur (Passion Fruit Syrup)" ], "instructions": "Whip shake with crushed ice, pour into a Julep cup (Tiki mug), and garnish with shaved almonds.", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Lemon Juice (3/4 oz)\n1/2 oz Orgeat\n1/4 oz Giffard Banana Liqueur (Tempus Fugit)\n1/4 oz Passion Fruit Liqueur (Passion Fruit Syrup)\nWhip shake with crushed ice, pour into a Julep cup (Tiki mug), and garnish with shaved almonds.\nTwo Thursdays prior, I selected my copy of the\nEasy Tiki\nbook to match my mood, and the Tequi La Banane by Orlando Franklin McCray at Night Moves in Brooklyn called out to me. The adapted recipe utilized banana and passion fruit liqueurs to replace the infusions prepared at the bar. Banana with passion fruit flavors in cocktails dates back to the 1930s such as in the\nNew Victoria\nfrom the 1937\nCafé Royal Cocktail Book\n, and of course in more recent recipes such as\nCommando Life\nand\nFreak C'est Chic\n. Once prepared, Tequi la Banane unpeeled a passion fruit, vegetal, and almond aroma. Next, lemon and passion fruit notes on the sip ripened into caramel, vegetal, passion fruit, and banana flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6auw44X0ArdJaqBT69JWVazggmwSZYtoMQcLBsXvFVWPztdcXl_Wng6A228u_b8y0tkQsTWWYvFP305I67CH0MJ6jXU-Ite7AYiZIdI5WRw5Hp1Fr51HvhP0D2FfV8E8bwP1gGEbpNlfoJEx_DUVlTSbdVnyXxvvmvQWwMa01jHShkC20YViKyfnakcA/s320/tequilabanane_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6auw44X0ArdJaqBT69JWVazggmwSZYtoMQcLBsXvFVWPztdcXl_Wng6A228u_b8y0tkQsTWWYvFP305I67CH0MJ6jXU-Ite7AYiZIdI5WRw5Hp1Fr51HvhP0D2FfV8E8bwP1gGEbpNlfoJEx_DUVlTSbdVnyXxvvmvQWwMa01jHShkC20YViKyfnakcA/s800/tequilabanane_ig400.jpg", "comment_count": 1 }, { "title": "slynx", "url": "https://cocktailvirgin.blogspot.com/2026/01/slynx.html", "published": "2026-01-23T08:00:00.045-05:00", "updated": "2026-01-23T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Phil Ward", "source": "Mayahuel", "year": 2009 }, "categories": [ "applejack", "mezcal", "pear liqueur", "tequila" ], "ingredients": [ "1 1/2 oz Reposado Tequila (Cimarron)", "1/2 oz Laird's Bonded Apple Brandy", "1/2 oz Rothman & Winter Orchard Pear Liqueur" ], "instructions": "Stir with ice and strain into an old fashioned glass pre-rinsed with mezcal (Peloton de la Muerte).", "body_text": "1 1/2 oz Reposado Tequila (Cimarron)\n1/2 oz Laird's Bonded Apple Brandy\n1/2 oz Rothman & Winter Orchard Pear Liqueur\nStir with ice and strain into an old fashioned glass pre-rinsed with mezcal (Peloton de la Muerte).\nTwo Fridays ago, I spotted an adapted recipe on\nDifford's Guide\ncalled the Slynx by Phil Ward at Mayahuel in Manhattan. I tracked down a 2009 article for an unadapted one on\nWine & Spirits Magazine\n. 2009 was also the year that we bought Rothman & Winter Orchard Pear and when Andrea used it in the\nNaughty Nanny\n, so perhaps it was the year that the liqueur reached the East Coast markets after the launch announcement in 2008. Tequila and pear liqueur have worked in stirred drinks like\nLa Perla\nfrom 2005 and\nOut of Focus\ncirca 2020, so I was curious to try Phil's take on it. Once mixed, the Slynx gave forth a wood smoke and vegetal aroma. Next, a semi-sweet apple and pear sip developed into vegetal and orchard fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhjzm_guXC6CKJEvbiwYWQKdfkq_ROoweJ-dIyrV2vfomtjcLD0sNskHx4rLhpoaWrxkSY3JhgLizyOg22oDKKuJBXGsLtkt6p745irbSe9KJBXNKBrLk-AFneiXv54wA_AJKwEX7OPb0swUZnfatLKYbgixSGwUjHWZJY8HZW2pHHeFNOYbQY5THo-CF/s320/slynx_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhjzm_guXC6CKJEvbiwYWQKdfkq_ROoweJ-dIyrV2vfomtjcLD0sNskHx4rLhpoaWrxkSY3JhgLizyOg22oDKKuJBXGsLtkt6p745irbSe9KJBXNKBrLk-AFneiXv54wA_AJKwEX7OPb0swUZnfatLKYbgixSGwUjHWZJY8HZW2pHHeFNOYbQY5THo-CF/s800/slynx_ig400.jpg", "comment_count": 0 }, { "title": "chasing ghosts", "url": "https://cocktailvirgin.blogspot.com/2026/01/chasing-ghosts.html", "published": "2026-01-24T08:00:00.047-05:00", "updated": "2026-01-24T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Audrey Ludlam", "source": "Black Sheep", "year": 2025 }, "categories": [ "cachaça", "maraschino", "mezcal", "vermouth (dry)" ], "ingredients": [ "1 oz Ilegal Mezcal (Peloton de la Muerte)", "1 oz Dolin Dry Vermouth", "1/2 oz Luxardo Mararschino", "1/2 oz Avua Amburana Cachaça (Salinas Umburana)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Ilegal Mezcal (Peloton de la Muerte)\n1 oz Dolin Dry Vermouth\n1/2 oz Luxardo Mararschino\n1/2 oz Avua Amburana Cachaça (Salinas Umburana)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I returned to the\nBardtenders\n' folder on the\nSpec App\nand spotted the Chasing Ghosts listed without attribution. With a little searching, I found the recipe on the podcast's\nInstagram\npage in 2025 listing the creator Audrey Ludlam. Audrey was on the show in 2023 when she was at the Black Sheep in Bellingham, Washington, that served up tacos and agave drinks, which makes sense given the ingredients. Here, the split base with mezcal accented by Maraschino and a vermouth reminded me of the\n1910 Cocktail\n. Moreover, the mezcal and aged cachaça have worked well together in drinks like the\nVeldt\nand the\nAdorable Bartender\n, so I was curious to give this one a go. In the glass, the Chasing Ghosts offered up orange, nutty cherry, amburana wood spice, and smoke aromas to the nose. Next, a semi-sweet sip with a hint of cherry blossomed into vegetal, grassy, cherry, and cinnamon-like spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXK1_hHu8R9jWRdwnJIsKZZxD6JxbYxRznMuXuM8P-lbsIkLFKw-CyuHIP_F-w5t9I32s__Y6-QUQ7QombdtNIkaBOK34G4Lzl2DAWMiJmBfzztwjqWMisGdn_DBldiKrXZlYsIbqaOrVSadl5lKV7-kcmKp4taKJcMUwe8S10cZHcGcPulJuW7KViDftQ/s320/chasingghosts_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXK1_hHu8R9jWRdwnJIsKZZxD6JxbYxRznMuXuM8P-lbsIkLFKw-CyuHIP_F-w5t9I32s__Y6-QUQ7QombdtNIkaBOK34G4Lzl2DAWMiJmBfzztwjqWMisGdn_DBldiKrXZlYsIbqaOrVSadl5lKV7-kcmKp4taKJcMUwe8S10cZHcGcPulJuW7KViDftQ/s800/chasingghosts_ig400.jpg", "comment_count": 0 }, { "title": "2019", "url": "https://cocktailvirgin.blogspot.com/2026/01/2019.html", "published": "2026-01-25T08:00:00.053-05:00", "updated": "2026-01-25T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Blossom Bar", "year": null }, "categories": [ "averna", "creme de cacao", "punt e mes", "rum" ], "ingredients": [ "3/4 oz El Dorado 12 Year Rum (Raising Glasses Moongazer 9 Year Guyana)", "3/4 oz Santa Teresa Rum (Zaya)", "3/4 oz Punt e Mes", "1/2 oz Averna", "1/8 oz Crème de Cacao (Bols)", "1 dash Chili Tincture (my Hellfire Bitters)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "3/4 oz El Dorado 12 Year Rum (Raising Glasses Moongazer 9 Year Guyana)\n3/4 oz Santa Teresa Rum (Zaya)\n3/4 oz Punt e Mes\n1/2 oz Averna\n1/8 oz Crème de Cacao (Bols)\n1 dash Chili Tincture (my Hellfire Bitters)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Sundays ago, I returned to the online recipe flashcard set for the Blossom Bar in Brookline, Massachusetts, and I spotted the 2019 that reminded me of their\nPalm Viper\nthat I had there in 2018 with its two rums, vermouth, amaro, and bitters combination. For a time frame, I found a\nYelp\ndrink photo from February 2020, and the name reminded me of John Mayer's\n2011\nat Loyal 149 that he served me in 2013 (although he first called this the Acquired Taste before changing the name in 2012). Once prepared, the 2019 gave forth a lemon and caramel bouquet to the nose. Next, caramel and grape notes on the sip switched into dark rum, herbal, and chocolate flavors on the swallow with a pepper spice and grape finish. Overall, Cynar's funkiness in the Palm Viper added more to the mix than Averna with crème de cacao did here (despite the Punt e Mes donating some depth over regular sweet vermouth in the Palm Viper).", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwx9rOlpj4V96buY20AABXNyMhD7CLbTJZckQcNrbPUXz5-QmqLIc_GPKngVhoJrJHqom-2eu_RgNJEYaBCTj_IudUEWXwlCBq9c26Qm4EB2gq6-CoyYlbFBf1Tehaq2pSTQdHdudg6e91LSy6XKH6CbJH1jayZr0-61ght075_qyTHWrbGeaymyX-TFi/s320/the2019_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwx9rOlpj4V96buY20AABXNyMhD7CLbTJZckQcNrbPUXz5-QmqLIc_GPKngVhoJrJHqom-2eu_RgNJEYaBCTj_IudUEWXwlCBq9c26Qm4EB2gq6-CoyYlbFBf1Tehaq2pSTQdHdudg6e91LSy6XKH6CbJH1jayZr0-61ght075_qyTHWrbGeaymyX-TFi/s800/the2019_ig400.jpg", "comment_count": 3 }, { "title": "the linguist", "url": "https://cocktailvirgin.blogspot.com/2026/01/the-linguist.html", "published": "2026-01-26T08:00:00.063-05:00", "updated": "2026-01-26T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Gregory Buda", "source": "Bisou Bisou", "year": 2024 }, "categories": [ "aquavit", "benedictine", "bitters (Angostura)", "bitters (orange)", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Brennivin Aquavit (Linie)", "1/2 oz Wild Turkey Bourbon (Evan Williams Bonded)", "3/4 oz Cocchi Sweet Vermouth (Alessio)", "1/4 oz Benedictine", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Brennivin Aquavit (Linie)\n1/2 oz Wild Turkey Bourbon (Evan Williams Bonded)\n3/4 oz Cocchi Sweet Vermouth (Alessio)\n1/4 oz Benedictine\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.\nTwo Mondays ago, I caught up on the December Campari Academy class video featuring Gregory Buda that I had missed when it aired live. Afterwards, I checked out his\nInstagram\nand spotted a drink called The Linguist that was the passed cocktail at his master class on menu development held at the Daisy Cocktail Bar in Reykjavík, Iceland, in November of 2025. I messaged Gregory for the recipe, and I made the drink that he created at Montreal's Bisou Bisou in 2024 later that night. The ingredients reminded me of the rye-forward\nMergers & Acquisitions\nthat I had a few years ago, so I knew it would be a good one. In the glass, The Linguist gave forth orange, caraway, and grape aromas. Next, the vermouth's grape led the sip that transformed into Bourbon, caraway, grape, herbal, and orange pith flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopKsBg_5cYXJ10obAtiJR0SCcB-2xzx65C9wq495DmGi7bLFtlMzm92hyphenhyphent9sIGJ3yl-PohyvwpFzrlnEyboOu04JYcfvwjxyA8hezoTDZHjAOxbX4DBmDazF0Ure1omCpa21vJzy2bBmV19IOvLR7eUuw88IZAdCHL4dvYjqGuCXFTCDELYk2iKNi-4xv/s320/linguist_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopKsBg_5cYXJ10obAtiJR0SCcB-2xzx65C9wq495DmGi7bLFtlMzm92hyphenhyphent9sIGJ3yl-PohyvwpFzrlnEyboOu04JYcfvwjxyA8hezoTDZHjAOxbX4DBmDazF0Ure1omCpa21vJzy2bBmV19IOvLR7eUuw88IZAdCHL4dvYjqGuCXFTCDELYk2iKNi-4xv/s800/linguist_ig400.jpg", "comment_count": 0 }, { "title": "spirited spectre", "url": "https://cocktailvirgin.blogspot.com/2026/01/spirited-spectre.html", "published": "2026-01-27T08:00:00.032-05:00", "updated": "2026-01-27T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "Kelly Merrell", "source": "Trader Sam's Enchanted Tiki Bar", "year": null }, "categories": [ "bitters (Peychaud's)", "honey", "lemon juice", "maraschino", "orgeat", "pineapple juice", "rum" ], "ingredients": [ "1 1/2 oz Smith & Cross Rum", "1 1/2 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Maraschino Liqueur (Luxardo)", "1/2 oz Orgeat", "1/4 oz Honey Syrup", "2 dash Peychaud's Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with an orange twist and pineapple wedge (orange twist and freshly grated nutmeg).", "body_text": "1 1/2 oz Smith & Cross Rum\n1 1/2 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Maraschino Liqueur (Luxardo)\n1/2 oz Orgeat\n1/4 oz Honey Syrup\n2 dash Peychaud's Bitters\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with an orange twist and pineapple wedge (orange twist and freshly grated nutmeg).\nTwo Tuesdays ago, I returned to the collection of Tikiland Trading Co. recipes that they included with their ceramic mugs. The one that caught my eye was the Spirited Spectre by Kelly Merrell, head bartender at Trader Sam's Enchanted Tiki Bar at Disneyland; the recipe was included with the company's Thor's Haunted Hatbox mug. Overall, it reminded me of a rum-based mashup of the\nHawaiian\n(pineapple, lemon, Maraschino) and the\nRoyal Hawaiian\n(pineapple, lemon, orgeat). Once prepared, the Spirited Spectre gave forth a pineapple, nutty cherry, and rum funk aroma. Next, a creamy lemon, pineapple, and honey sip transformed into funky rum, nutty cherry, almond, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVV0dsBZpjg36J9CFEbXX43M_A0-Q5G4n5dMLNBDpbIUD-SBr2ECdYZ_vZqqDfDxxuonOJsiTt54LFfUcsSqUFfR6ODK18t9QAJuuT3-WQXX-dMAO01Pr0BslhBtMX6yMsFNacS0JhwjSI2-vUYhBUBGX2rPMKkIYfDQ_s0UIk2nAbieLaN9ERMI7soS5/s320/spiritedspectre_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVV0dsBZpjg36J9CFEbXX43M_A0-Q5G4n5dMLNBDpbIUD-SBr2ECdYZ_vZqqDfDxxuonOJsiTt54LFfUcsSqUFfR6ODK18t9QAJuuT3-WQXX-dMAO01Pr0BslhBtMX6yMsFNacS0JhwjSI2-vUYhBUBGX2rPMKkIYfDQ_s0UIk2nAbieLaN9ERMI7soS5/s800/spiritedspectre_ig400.jpg", "comment_count": 0 }, { "title": "bait 'n' switch", "url": "https://cocktailvirgin.blogspot.com/2026/01/bait-n-switch.html", "published": "2026-01-28T08:00:00.035-05:00", "updated": "2026-01-28T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jeremy Oertel", "source": "Death & Co.'s Welcome Home", "year": 2014 }, "categories": [ "ancho reyes", "lime juice", "mezcal", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Sombra Mezcal (Peloton de la Muerte)", "1/2 oz Ancho Reyes Chile Liqueur", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Sombra Mezcal (Peloton de la Muerte)\n1/2 oz Ancho Reyes Chile Liqueur\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/2 oz Cinnamon Syrup\nShake with ice and strain into a coupe glass.\nTwo Wednesdays ago, I searched my ingredients index of the Death & Co.'s\nWelcome Home\nbook for Ancho Reyes recipes, and I landed on the Bait 'n' Switch by Jeremy Oertel in 2014. When I found the entry in my copy of the book, it read like their\nGilda Cocktail\nwith mezcal instead of tequila plus chile liqueur in the mix. Once assembled, the Bait 'n' Switch gave forth a pineapple, dried pepper, cinnamon, and wood smoke aroma. Next, lime and pineapple notes on the sip opened up into smoky, vegetal, pepper spice, dried fruit, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIF1MlvlnfRfGbyPAQRFPR3YqBto5ni7g6hJVvX5kNbhafuCJlOvyA2Z8WgHq1zZ_pJWgdFh5uMRqkgFt7nZXu8WoMb5jKqO8aqFrxFAYuPQ7pSY0pWuAbeOG85nzEh5ls6GILDg-PEYj5npsLs735XUAJ2K5uKdlf5uD1AYo5_7dVsWUFd51wQRPAnE_1/s320/baitnswitch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIF1MlvlnfRfGbyPAQRFPR3YqBto5ni7g6hJVvX5kNbhafuCJlOvyA2Z8WgHq1zZ_pJWgdFh5uMRqkgFt7nZXu8WoMb5jKqO8aqFrxFAYuPQ7pSY0pWuAbeOG85nzEh5ls6GILDg-PEYj5npsLs735XUAJ2K5uKdlf5uD1AYo5_7dVsWUFd51wQRPAnE_1/s800/baitnswitch_ig400.jpg", "comment_count": 0 }, { "title": "colonial grog", "url": "https://cocktailvirgin.blogspot.com/2026/01/colonial-grog.html", "published": "2026-01-29T08:00:00.068-05:00", "updated": "2026-01-29T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "blend", "attribution": { "creator": "Don the Beachcomber", "source": "Potions of the Caribbean", "year": 1944 }, "categories": [ "bitters (Angostura)", "lime juice", "maple syrup", "orange juice", "pimento dram", "rum", "soda" ], "ingredients": [ "1/2 oz Dark Jamaican Rum (1 oz Coruba)", "1/2 oz Gold Virgin Island Rum (1 oz Privateer New England Reserve)", "1/2 oz Lime Juice (1 oz)", "1/2 oz Orange Juice (1 oz)", "1/4 oz Maple Syrup (1/2 oz Deer Meadow Farm)", "1/8 tsp Allspice Dram (1/4 tsp Hamilton's)", "1 dash Angostura Bitters (2 dash)", "1/2 oz Soda Water (1 oz)" ], "instructions": "Blend with 3 oz crushed ice for 5 seconds and fine strain into a glass with a thin ice shell (shake all but the soda water, and strain into an old fashioned glass with ice and the soda water).", "body_text": "1/2 oz Dark Jamaican Rum (1 oz Coruba)\n1/2 oz Gold Virgin Island Rum (1 oz Privateer New England Reserve)\n1/2 oz Lime Juice (1 oz)\n1/2 oz Orange Juice (1 oz)\n1/4 oz Maple Syrup (1/2 oz Deer Meadow Farm)\n1/8 tsp Allspice Dram (1/4 tsp Hamilton's)\n1 dash Angostura Bitters (2 dash)\n1/2 oz Soda Water (1 oz)\nBlend with 3 oz crushed ice for 5 seconds and fine strain into a glass with a thin ice shell (shake all but the soda water, and strain into an old fashioned glass with ice and the soda water).\nWhen I made was the\nSamoan Grog\nfrom the Mai-Kai, I learned that it was perhaps inspired by Don the Beachcomber's Colonial Grog. The circa 1944 Colonial Grog details were uncovered by Jeff Beachbum Berry in the notebooks of Mariano Licudine who worked for Don between 1939 and 1956. Berry published the recipe in his\nPotions of the Caribbean\nbook and described it as a Tiki-fied Planter's Punch. Don's bartenders were some of the few using maple in tropical drinks before the cocktail revival with the most famous recipe being the\nVolcano Bowl\nfrom 1970 that showcased how well maple works with grapefruit (which inspired my\nVagalume Bowl\n). Although I skipped the ice shell built into the inner circumference of the glass and doubled up the volumes, I kept true to the recipe save for using a local amber rum instead of a Caribbean one. In the glass, the Colonial Grog displayed dark rum, maple, and lime aromas. Next, maple, orange, and lime notes with a hint of carbonation on the sip unwound into dark rum, allspice, and lime flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gHzQVnLawf-QJm6YQP6Fn7MH3EDvxGcSxrmgh4zpQHhqT7YvpBZxLwRM7rkN5wCY6oqC9qVPLlbuCvYB7ZPmSpWdibH1knkxBaUw6wkmokFE9h2ML2s0uGHfKSYKsXP2SkCh9m582f85cv-6fyu5RCpF3iWCDlTl2JSkEHFY43px7BLZzL-oUA_al4og/s320/colonialgrog_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gHzQVnLawf-QJm6YQP6Fn7MH3EDvxGcSxrmgh4zpQHhqT7YvpBZxLwRM7rkN5wCY6oqC9qVPLlbuCvYB7ZPmSpWdibH1knkxBaUw6wkmokFE9h2ML2s0uGHfKSYKsXP2SkCh9m582f85cv-6fyu5RCpF3iWCDlTl2JSkEHFY43px7BLZzL-oUA_al4og/s800/colonialgrog_ig400.jpg", "comment_count": 3 }, { "title": "highside special", "url": "https://cocktailvirgin.blogspot.com/2026/01/highside-special.html", "published": "2026-01-30T08:00:00.027-05:00", "updated": "2026-01-30T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": "Rich Boccato", "source": "Dutch Kills", "year": 2018 }, "categories": [ "amaro", "lemon juice", "orgeat", "pineapple juice", "scotch", "soda" ], "ingredients": [ "1 oz Scotch (Famous Grouse)", "1 oz Amaro Lucano", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a Collins glass, add soda water (2 oz), fill with ice, and garnish with cracked pepper.", "body_text": "1 oz Scotch (Famous Grouse)\n1 oz Amaro Lucano\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n1/2 oz Orgeat\nShake with ice, strain into a Collins glass, add soda water (2 oz), fill with ice, and garnish with cracked pepper.\nTwo Fridays ago, I returned to my file of online recipe flashcards drinks to see what I could make with soda water. There, I was lured in by the Highside Special by Rich Boccato at Dutch Kills circa 2018; although I have never had Scotch and Lucano together before, Lucano's similarities to Ciociaro made me think of the Ciociaro-Scotch drinks like the\n.38 Special\nand the\nJolly Jane\n. Once prepared, the Highside Special cast forth a pineapple, black pepper, and caramel-orange bouquet to the nose. Next, a carbonated lemon, pineapple, and caramel sip moved towards Scotch, creamy orange, and nutty flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY80z3tKQ4PY_HE0P3L0k3-l2gcjm00OsFmZoXxyOnKy_YWxaMGA19FQr3ZbDJ_pFZ38TMtnczhhGe19c5zWDkrrPhi9ngtW4yoK-WVW4tMDEUD9cFy_FHCj93R-gz3t-yxopDdAYBuC4Kb5GMRoY9NtgyTDgIw9UD80mATkRsDnuHNDD38Y_VE4DPgN-N/s320/highsidespecial_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY80z3tKQ4PY_HE0P3L0k3-l2gcjm00OsFmZoXxyOnKy_YWxaMGA19FQr3ZbDJ_pFZ38TMtnczhhGe19c5zWDkrrPhi9ngtW4yoK-WVW4tMDEUD9cFy_FHCj93R-gz3t-yxopDdAYBuC4Kb5GMRoY9NtgyTDgIw9UD80mATkRsDnuHNDD38Y_VE4DPgN-N/s800/highsidespecial_ig400.jpg", "comment_count": 0 }, { "title": "king kopeika", "url": "https://cocktailvirgin.blogspot.com/2026/01/king-kopeika.html", "published": "2026-01-31T08:00:00.029-05:00", "updated": "2026-01-31T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "bitters (Angostura)", "kahlua", "lemon juice", "licor 43", "mezcal", "pineapple juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Planteray OFTD Rum", "1 oz Mezcal (Peloton de la Muerte)", "1 1/2 oz Pineapple Juice", "1 oz Lemon Juice", "1/2 oz Coffee Liqueur (Borghetti)", "1/2 oz Licor 43", "1/4 oz Cinnamon Syrup", "2 dash Angostura Bitters", "1 dash Absinthe (6 drop St. George)" ], "instructions": "Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated coffee bean and grated cinnamon.", "body_text": "1 oz Planteray OFTD Rum\n1 oz Mezcal (Peloton de la Muerte)\n1 1/2 oz Pineapple Juice\n1 oz Lemon Juice\n1/2 oz Coffee Liqueur (Borghetti)\n1/2 oz Licor 43\n1/4 oz Cinnamon Syrup\n2 dash Angostura Bitters\n1 dash Absinthe (6 drop St. George)\nWhip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated coffee bean and grated cinnamon.\nTwo Saturdays ago, I became inspired by the Carajillo and the\nCarajillo Old Fashioned\nthat I had two weeks prior. I soon thought about my mezcal Mr. Bali Hai (same as the\nclassic\nbut with the spirit change and some of the simple swapped for cinnamon syrup) and Smuggler's Cove's\nExpedition\n. Mezcal and OFTD rum paired well together in the\nFinal Destination Zombie\nand my\nLahaine Noon\n, so I went with my inclination to use them as the base. For a name, I dubbed this one King Kopeika after Hawaiian for espresso (\"kope\" for coffee and \"ika\" for strong). Once prepared, King Kopeika granted the nose a cinnamon and roasted coffee aroma. Next, roast, caramel, pineapple, and lemon notes on the sip decreed burly rum, smoky vegetal, coffee, vanilla, citrus, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9Nt_vb5mcuhxkHzMi2FEZYGwa4tZ3kulbPpcmKpJ0khWguM9ICgjLcXIWhV2RtVMqNgczgZnQqA6p_zDdEbPRJvUzumETGJ6XWHsTDr_fUq-Z_N5lksvyqUZdZa9ZedvqT489XbzRDAsfD34XXNtIQ8zup1LOZJUFtT95h445fM7p2qOa0f_zx6FvV-n/s320/kingkopeika_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9Nt_vb5mcuhxkHzMi2FEZYGwa4tZ3kulbPpcmKpJ0khWguM9ICgjLcXIWhV2RtVMqNgczgZnQqA6p_zDdEbPRJvUzumETGJ6XWHsTDr_fUq-Z_N5lksvyqUZdZa9ZedvqT489XbzRDAsfD34XXNtIQ8zup1LOZJUFtT95h445fM7p2qOa0f_zx6FvV-n/s800/kingkopeika_ig400.jpg", "comment_count": 0 }, { "title": "honky-tonk", "url": "https://cocktailvirgin.blogspot.com/2026/02/honky-tonk.html", "published": "2026-02-01T08:00:00.045-05:00", "updated": "2026-02-01T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Angus Payne", "source": "The Everleigh", "year": 2022 }, "categories": [ "amaro", "grenadine", "lime juice", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (1 oz Evan Williams Bonded)", "3/4 oz Amaro Montenegro", "3/4 oz Lime Juice", "1/2 oz Grenadine" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wedge (lime wheel).", "body_text": "3/4 oz Bourbon (1 oz Evan Williams Bonded)\n3/4 oz Amaro Montenegro\n3/4 oz Lime Juice\n1/2 oz Grenadine\nShake with ice, strain into a coupe glass, and garnish with a lime wedge (lime wheel).\nTwo Sundays prior, I reached for my copy of\nThe Madrusan Cocktail Companion\n, and in the Daisy section, I uncovered the Honky-Tonk by Angus Payne at The Everleigh in Melbourne circa 2022. The closest recipe that I have sampled was the rum and lemon\nDevil's Bargain\nfrom Raines Law Room. The Devil's Bargain was my first time trying Montenegro and grenadine together, and I later utilized it in my stirred drink, the\nStreet of Crocodiles\n. Once prepared, the Honky-Tonk offered up lime, floral, and caramel aromas to the nose. Next, lime, berry, and caramel notes on the sip two-stepped into Bourbon, berry, orange, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-h2dZHRcmIETPcpAeiizSDObwVVQRZpxia_cAZSTbHUw8vWuV1u9sPznOPQiEzVjutDQ2ixt4FpkGEnF1dwditb4Ee4_Kzu4tHg9j47NAIs9C4X3Dh_uSfdZfYqqukPgBKGJI8QNaRLzfilctcGzBfTQgIeGtVjBFdfm0PfWSsBPOYjvmmfk_2LEXzhht/s320/honkytonk_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-h2dZHRcmIETPcpAeiizSDObwVVQRZpxia_cAZSTbHUw8vWuV1u9sPznOPQiEzVjutDQ2ixt4FpkGEnF1dwditb4Ee4_Kzu4tHg9j47NAIs9C4X3Dh_uSfdZfYqqukPgBKGJI8QNaRLzfilctcGzBfTQgIeGtVjBFdfm0PfWSsBPOYjvmmfk_2LEXzhht/s800/honkytonk_ig400.jpg", "comment_count": 0 }, { "title": "the kipling cocktail", "url": "https://cocktailvirgin.blogspot.com/2026/02/the-kipling-cocktail.html", "published": "2026-02-02T08:00:00.036-05:00", "updated": "2026-02-02T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Aisha Fleming", "source": "Clive's Classic Lounge", "year": null }, "categories": [ "bitters (other)", "gin", "lime juice", "maraschino", "orgeat" ], "ingredients": [ "1 1/2 oz London Dry Gin (Tanqueray)", "1/2 oz Luxardo Maraschino", "1/2 oz Orgeat", "3/4 oz Lime Juice", "1 dash Fee's Black Walnut Bitters (3 dash Strongwater Mountain Elixirs Walnut)" ], "instructions": "Shake with ice, strain into a Nick & Nora (coupe), and garnish with a lime leaf (omit).", "body_text": "1 1/2 oz London Dry Gin (Tanqueray)\n1/2 oz Luxardo Maraschino\n1/2 oz Orgeat\n3/4 oz Lime Juice\n1 dash Fee's Black Walnut Bitters (3 dash Strongwater Mountain Elixirs Walnut)\nShake with ice, strain into a Nick & Nora (coupe), and garnish with a lime leaf (omit).\nTwo Mondays ago, I spotted my copy of Shawn Soole's\nGreat Northern Cocktails\nbook, and I honed in on The Kipling Cocktail by Aisha Fleming at Clive's Classic Lounge in Victoria, British Columbia. The structure reminded me of White Chapel's\nGenever Daisy\nwith (besides a different spirit) lemon instead of lime and bitters. With rum and absinthe for gin and walnut bitters, the recipe also shares a similarity with the 1962 tropical classic, the\nGold Cup\n. Here, The Kipling Cocktail gave forth a pine, nutty, and cherry bouquet to the nose. Next, a creamy lime sip with a hint of cherry opened up into juniper, almond, and cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUhWisheMSZgLjSPcOGcWGoNC4_Y7Gl_Vo-cEuOQmaKnmDyH7CijzJOhk-X7qNidPI_6y8VjyD54wt8N01NfnYvEj8ojV_EqiXXUP2Y_wkmgxQQ5UJtNozbBF77dqdw5L5psJPvbsSP6gDWIkrc6muACl4nKGBxa60qtJhZRmTrddv3rJuqpbF2QVpBNf/s320/kiplingcocktail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUhWisheMSZgLjSPcOGcWGoNC4_Y7Gl_Vo-cEuOQmaKnmDyH7CijzJOhk-X7qNidPI_6y8VjyD54wt8N01NfnYvEj8ojV_EqiXXUP2Y_wkmgxQQ5UJtNozbBF77dqdw5L5psJPvbsSP6gDWIkrc6muACl4nKGBxa60qtJhZRmTrddv3rJuqpbF2QVpBNf/s800/kiplingcocktail_ig400.jpg", "comment_count": 0 }, { "title": "luca brazi", "url": "https://cocktailvirgin.blogspot.com/2026/02/luca-brazi.html", "published": "2026-02-03T08:00:00.014-05:00", "updated": "2026-02-03T08:00:00.126-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Lorenzo Antinori", "source": "Bar Leone", "year": 2023 }, "categories": [ "bitters (mole)", "campari", "cynar", "punt e mes", "tequila" ], "ingredients": [ "1 oz Reposado Tequila (Cimarron)", "3/4 oz Punt e Mes", "1/2 oz Campari", "1/3 oz Cynar", "5 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "1 oz Reposado Tequila (Cimarron)\n3/4 oz Punt e Mes\n1/2 oz Campari\n1/3 oz Cynar\n5 drop Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Tuesdays prior, I sought out my copy of\nThe Madrusan Cocktail Companion\nand landed on the Luca Brazi in the Negroni section as crafted by Lorenzo Antinori at Bar Leone in Hong Kong circa 2023. I could not find any confirmation of the bar's spelling of the drink, but Luca Brasi is a fictional character in Mario Puzo's 1969 novel\nThe Godfather\nand the 1972 film based on it. Overall, the combination looked like a less intense version of\nThe Last Mechanical Art\n, so I was intrigued. In the glass, the Luca Brazi ushered forth grapefruit, floral, vegetal, and peachy-orange aromas. Next, grape and caramel notes on the sip developed into vegetal, orange, and peach flavors on the swallow with a chocolate finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyqpQY5biPlZelFNyAtJd07jjL61FuaqGjkQFkV0fhgO24hRFm0ymTe5oiWTRUVA4PJ20Nv6-m9qv5Nld4zgr3vuAh7D2_0DjWAa6aSJdN3gutoxCWOfuSMvG0p72P0n1Gct7cajucE7pxu-J9FRKBYDjyLxvm2GezoOibCpFk2ArddiVabgwkt3XAFst/s320/lucabrazi_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyqpQY5biPlZelFNyAtJd07jjL61FuaqGjkQFkV0fhgO24hRFm0ymTe5oiWTRUVA4PJ20Nv6-m9qv5Nld4zgr3vuAh7D2_0DjWAa6aSJdN3gutoxCWOfuSMvG0p72P0n1Gct7cajucE7pxu-J9FRKBYDjyLxvm2GezoOibCpFk2ArddiVabgwkt3XAFst/s800/lucabrazi_ig400.jpg", "comment_count": 1 }, { "title": "society street", "url": "https://cocktailvirgin.blogspot.com/2026/02/society-street.html", "published": "2026-02-04T08:00:00.040-05:00", "updated": "2026-02-04T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Jeremy Buck", "source": "Coterie", "year": 2026 }, "categories": [ "bitters (Angostura)", "cognac", "creme de peche", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "1 1/2 oz Bourbon (Evan Williams Bonded)", "1/2 oz Cognac (Courvoisier VS)", "1/2 oz Cocchi Sweet Vermouth (Alessio)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bourbon (Evan Williams Bonded)\n1/2 oz Cognac (Courvoisier VS)\n1/2 oz Cocchi Sweet Vermouth (Alessio)\n>1/4 oz Peach Liqueur (1 tsp Mathilde)\n2 dash Angostura Bitters\nStir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.\nTwo Wednesdays ago,\nImbibe Magazine\nsent out an email of a recipe from their January 2026 issue called Society Street. The drink is a Southern take on a Manhattan by Jeremy Buck at Coterie in Charleston, and it reminded me of the\nBourbon Belle\nat Boston's Citizen Public House minus the Cognac aspect. In the glass, the Society Street chauffeured a lemon and peach aroma to the nose. Next, a grape-driven sip opened up into whiskey, dark fruit, peach, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeIc87Xdy_ABLV83m1hOGbkbN0dB3fxDj1StduFKr2pLwbfwSTLjsruu97jA3yUe3FsA2oEFPS1BGeWKoKrj4M_wUwt66n3UtFvSQ41GVk-ReHAlZ87eS4ocyKXkkvXs21aLrUY_u7gRHNbftopoTAmoqW5FMQLuskFux5CH70TFenAcvja0UboCyi_9h/s320/societystreet_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeIc87Xdy_ABLV83m1hOGbkbN0dB3fxDj1StduFKr2pLwbfwSTLjsruu97jA3yUe3FsA2oEFPS1BGeWKoKrj4M_wUwt66n3UtFvSQ41GVk-ReHAlZ87eS4ocyKXkkvXs21aLrUY_u7gRHNbftopoTAmoqW5FMQLuskFux5CH70TFenAcvja0UboCyi_9h/s800/societystreet_ig400.jpg", "comment_count": 0 }, { "title": "tico tico", "url": "https://cocktailvirgin.blogspot.com/2026/02/tico-tico.html", "published": "2026-02-05T08:00:00.063-05:00", "updated": "2026-02-05T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Tara McCarron", "source": "Portland Cocktails", "year": null }, "categories": [ "cachaça", "curacao", "lime juice", "pineapple juice", "simple syrup (ginger)" ], "ingredients": [ "2 oz Silver Cachaça (Novo Fogo Bar Strength)", "1/2 oz Pierre Ferrand Dry Curaçao", "1 oz Ginger Syrup", "1 oz Lime Juice", "1/2 oz Pineapple Juice" ], "instructions": "Shake with ice, strain into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with a pineapple leaf and orange slice (orange twist only).", "body_text": "2 oz Silver Cachaça (Novo Fogo Bar Strength)\n1/2 oz Pierre Ferrand Dry Curaçao\n1 oz Ginger Syrup\n1 oz Lime Juice\n1/2 oz Pineapple Juice\nShake with ice, strain into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with a pineapple leaf and orange slice (orange twist only).\nTwo Thursdays ago, I reached for Nicole Schaefer's\nPortland Cocktails\nbook, and I turned to the Hale Pele section in search for something tropical. There, I found the Tico Tico by Tara McCarron, and the book described how \"tico\" is a term for the natives of Costa Rica. However, Tara corrected that on my\nInstagram\n, \"I actually got the inspiration for the name from the Brazilian song 'Tico-Tico no Fubá (sparrow in the cornmeal)'. It was featured in an old Donald Duck cartoon where he visits Brazil and meets a parrot named José Carioca who teaches him how to dance the samba and drink cachaça!\" The parrot who first appeared in 1942 has its own\nWikipedia\npage that elaborates how he was created by the Brazilian cartoonist José Carlos de Brito and shown to Walt Disney on Walt's trip to Rio de Janeiro in 1941; José Carioca has been used on and off by Disney for the last 80 years in cartoons, video games, and theme parks.\nOnce prepared, the Tico Tico danced to the nose with orange, ginger, and cachaça's grassy funk. Next, lime, pineapple, and orange notes on the sip transitioned into funky cachaça blending into ginger and orange peel flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHEDbwiNFlD8b1S9E7z8seYHnftHNEMbespG7jb0vce8PuyqaVC-4OjMbEjiTNL_6WCRDDsKKSlwzJT98nbM7mQYcI6SFLkeC-k0f5xOajio3E4aZlyspaseMVGBiMJ23ueeTObm8Fv5btIAcLOn7GTpW6u7JBPBpuEV5rR5we_BNGj-CINkH3RMAz1Nl/s320/ticotico_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWy7bhXhn0RmQhSxj3YSqZlKZ6CotFNyGSRuQHGoQJFfsnrj4OpmScOeOVU6bizXxzgVB6JKtPv0QpCPtiixVFvEF0f-oeZw5HLF7BdWDtnlrsIVTLnjhYh-pFyJllD9OG8EoRGkWFQrIsBumbrIJ1odt-kWpzjXYN-_Ev44WJ178Y-sLTmJUs_XvL9ki/s320/ticotico_youtube.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHEDbwiNFlD8b1S9E7z8seYHnftHNEMbespG7jb0vce8PuyqaVC-4OjMbEjiTNL_6WCRDDsKKSlwzJT98nbM7mQYcI6SFLkeC-k0f5xOajio3E4aZlyspaseMVGBiMJ23ueeTObm8Fv5btIAcLOn7GTpW6u7JBPBpuEV5rR5we_BNGj-CINkH3RMAz1Nl/s800/ticotico_ig400.jpg", "comment_count": 0 }, { "title": "hank scorpio", "url": "https://cocktailvirgin.blogspot.com/2026/02/hank-scorpio.html", "published": "2026-02-06T08:00:00.017-05:00", "updated": "2026-02-06T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "tiki mug", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "Kindred Cocktails", "year": 2014 }, "categories": [ "amaro", "lime juice", "pineapple juice", "rum", "simple syrup (ginger)", "simple syrup (vanilla)" ], "ingredients": [ "1 1/2 oz Zacapa Rum (Coruba)", "3/4 oz Amaro Montenegro", "1/2 oz Ginger Syrup", "1/2 oz Vanilla Syrup", "1 oz Pineapple Juice", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain (into a Tiki mug), fill with crushed ice, and garnish with a pineapple leaf (pineapple swizzle stick).", "body_text": "1 1/2 oz Zacapa Rum (Coruba)\n3/4 oz Amaro Montenegro\n1/2 oz Ginger Syrup\n1/2 oz Vanilla Syrup\n1 oz Pineapple Juice\n1/2 oz Lime Juice\nShake with ice, strain (into a Tiki mug), fill with crushed ice, and garnish with a pineapple leaf (pineapple swizzle stick).\nTwo Fridays ago, I searched the\nKindred Cocktails\ndatabase and spotted the Hank Scorpio created by New York city bartender Rafa Garcia Febles in 2014. Given the curious name, my search uncovered that Rafa named the drink after a character who made a one time appearance in season 8 of\nThe Simpsons\n. Once prepared, the Hank Scorpio donated a caramel, pineapple, vanilla, and ginger bouquet to the nose. Next, lime, caramel, and pineapple notes on the sip retreated towards dark rum, vanilla, ginger, and clementine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUnwqDYfaCUk-zUT4VXqQFGklyfEFCI5clvEsnkvL5DzRowvqe_8FcGMW-hnIRmy8M1lqg7JxXAOWIihxpohjFJotgZs5oYiUPkOwZXi-axOMGLbjX5QR_g_1927mIKbWPusRwjYZPDrxI9Ae4k2A7QphgFE2rR2tZWQpyZ7QLxdG0_iT1JOSdQQV0GdX/s320/hankscorpio_400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUnwqDYfaCUk-zUT4VXqQFGklyfEFCI5clvEsnkvL5DzRowvqe_8FcGMW-hnIRmy8M1lqg7JxXAOWIihxpohjFJotgZs5oYiUPkOwZXi-axOMGLbjX5QR_g_1927mIKbWPusRwjYZPDrxI9Ae4k2A7QphgFE2rR2tZWQpyZ7QLxdG0_iT1JOSdQQV0GdX/s800/hankscorpio_400.jpg", "comment_count": 0 }, { "title": "set sail", "url": "https://cocktailvirgin.blogspot.com/2026/02/set-sail.html", "published": "2026-02-07T08:00:00.041-05:00", "updated": "2026-02-07T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Dear Irving", "year": 2019 }, "categories": [ "lime juice", "orgeat", "pineapple juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Rhum Barbancourt 8 Year", "1/2 oz Smith & Cross Rum", "1 oz Lime Juice", "3/4 oz Pineapple Juice", "3/4 oz Ginger Syrup", "1/2 oz Orgeat" ], "instructions": "Shake with ice, strain into a coupe, and garnish with candied ginger.", "body_text": "1 1/2 oz Rhum Barbancourt 8 Year\n1/2 oz Smith & Cross Rum\n1 oz Lime Juice\n3/4 oz Pineapple Juice\n3/4 oz Ginger Syrup\n1/2 oz Orgeat\nShake with ice, strain into a coupe, and garnish with candied ginger.\nTwo Saturdays ago, I found the Set Sail in a set of online recipe flashcards for Dear Irving in Manhattan from their Spring 2019 menu. I was able to find\nYelp\nmenu photos in May, September, and October 2019 which confirmed the time frame. Indeed, I was surprised to discover that there were only five recipes on the blog that have an orgeat-ginger syrup pairing, and the two that rock it out without other syrups in the mix were the\nRough Seas\nand\nPressgang Swizzle\n. Once shaken and strained, the Set Sail wafted to the nose with funky rum, pineapple, ginger, and almond aromas. Next, a creamy lime sip drifted into funky rum, pineapple, nutty, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGACJ47KAFOprDHrveIyeOfXEoqiOiiXrKOeb93JPwM5tx71ihdVhYfwd6x3TNHFyUtlLEJPJ0L7UXd-LPeoFZyUXgSyvZJpbQ2ENk4n5sJTo118suI8FCnjzfcPixk3gPg4R1UOQz9xignlcRCW1hnTxaN2TWPb93TlvTuAaUpOSLz8ZbgLfKc4NgAkLj/s320/setsail_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGACJ47KAFOprDHrveIyeOfXEoqiOiiXrKOeb93JPwM5tx71ihdVhYfwd6x3TNHFyUtlLEJPJ0L7UXd-LPeoFZyUXgSyvZJpbQ2ENk4n5sJTo118suI8FCnjzfcPixk3gPg4R1UOQz9xignlcRCW1hnTxaN2TWPb93TlvTuAaUpOSLz8ZbgLfKc4NgAkLj/s800/setsail_ig400.jpg", "comment_count": 0 }, { "title": "cavendish corpse reviver", "url": "https://cocktailvirgin.blogspot.com/2026/02/cavendish-corpse-reviver.html", "published": "2026-02-08T08:00:00.064-05:00", "updated": "2026-02-08T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Michael Madrusan", "source": "The Everleigh", "year": 2023 }, "categories": [ "absinthe", "creme de banane", "lemon juice", "lillet", "whiskey (Bourbon)" ], "ingredients": [ "3/4 oz Bourbon (Evan Williams Bonded)", "3/4 oz Cocchi Americano", "3/4 oz Giffard Crème de Banane (Tempus Fugit)", "3/4 oz Lemon Juice", "2 dash Absinthe (12 drop St. George)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (include twist).", "body_text": "3/4 oz Bourbon (Evan Williams Bonded)\n3/4 oz Cocchi Americano\n3/4 oz Giffard Crème de Banane (Tempus Fugit)\n3/4 oz Lemon Juice\n2 dash Absinthe (12 drop St. George)\nShake with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (include twist).\nTwo Sundays prior, I grabbed my copy of\nThe Madrusan Cocktail Companion\nbook, and after having burned through my stash of limes, I sought out a lemon juice drink in the book's Daisy and Sidecar chapter. There, I was lured in by the Cavendish Corpse Reviver by the book's author, Michael Madrusan, at The Everleigh in 2023. The concept of a Bourbon-based Corpse Reviver #2 reminded me of how a bartender at Drink made me\none\nin 2008 (I later heard it called the Kentucky Corpse Reviver), and how that drink did not seem out of place at the time knowing that Brian Miller had crafted the Bourbon-for-gin 20th Century Cocktail that he dubbed the\n19th Century\n. Here, instead of orange liqueur or crème de cacao, the liqueur was banana, and Cavendish is the current banana varietal in markets after the Gros Michel banana got wiped out by a fungal disease that began in the 1950s. In the glass, the Cavendish Corpse Reviver unpealed a lemon, caramelized banana, and anise aroma. Next, lemon, melon, and caramel notes on the sip stepped aside for Bourbon, lemon pith, cooked banana, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhUiC2zEGg-uh40S0uJ1JLCOX1LbSQCAX2xan34udi4vjxdWLJA8Kn2qg_K2eoP1I32bR664fYjRfVxxzldz1xHYqD-QbTdFkH9cFOBb5rEr2ISQ54K6Uk4w7hPbzDf_O9mG5kG2Q-kqxcMbipBOqlHt4ILauUKLOCerOOL2Su06-CkpUeR50r45-q_QI/s320/cavendishcorpsereviver_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhUiC2zEGg-uh40S0uJ1JLCOX1LbSQCAX2xan34udi4vjxdWLJA8Kn2qg_K2eoP1I32bR664fYjRfVxxzldz1xHYqD-QbTdFkH9cFOBb5rEr2ISQ54K6Uk4w7hPbzDf_O9mG5kG2Q-kqxcMbipBOqlHt4ILauUKLOCerOOL2Su06-CkpUeR50r45-q_QI/s800/cavendishcorpsereviver_ig400.jpg", "comment_count": 0 }, { "title": "the whole spectrum", "url": "https://cocktailvirgin.blogspot.com/2026/02/the-whole-spectrum.html", "published": "2026-02-09T08:00:00.038-05:00", "updated": "2026-02-09T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Kyle Guilfoyle", "source": "Great Northern Cocktails", "year": null }, "categories": [ "campari", "cynar", "lemon juice", "scotch" ], "ingredients": [ "1 oz Cynar", "1 oz Campari", "1/2 oz Islay Scotch (Laphroaig 10 Year)", "1/4 oz Lemon Juice", "4 dash Fee's Peach Bitters", "1 pinch Salt (4 drop 20% Saline)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 oz Cynar\n1 oz Campari\n1/2 oz Islay Scotch (Laphroaig 10 Year)\n1/4 oz Lemon Juice\n4 dash Fee's Peach Bitters\n1 pinch Salt (4 drop 20% Saline)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nOne of the drinks that I spotted in Shawn Soole's\nGreat Northern Cocktails\nbook when I made\nThe Kipling Cocktail\ninstead was The Whole Spectrum by Kyle Guilfoyle at the Nimble Bar Company in Victoria, British Columbia. The Cynar, big cube, touch of lemon juice, and pinch of salt made me think of the\nLittle Giuseppe\n, except the pinch of salt was incorporated in the stir and not placed on top of the ice cube to integrate over time to modulate the bitterness quotient. In addition, the equal parts Campari and Cynar with something smoky was seen in the\nDevotion & Desire\n, so I was curious to see it here with Scotch instead of mezcal. Once mixed, The Whole Spectrum offered up a lemon and peat smoke aroma. Next, a caramel-driven sip from the Cynar opened into smoky whisky, herbal, bitter orange, savory, and peach flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmKVRjKorad0MF6-iTRfMeS6UDK7J5BBF6jF1V3aKxp4706ySlcr9ufjn5wsCPFrO-yiBj8z9x6tPsDlpBK0sSu49k5dv0OUyh5sNDdv8P9ho13XklKC6DthGnzfZoIvIb_W5VWVt5v_ZkNGOi3iBeD82nL6CJgLUvd2s480EI1BhDKwGNEZAr-dMeLnv/s320/wholespectrum_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmKVRjKorad0MF6-iTRfMeS6UDK7J5BBF6jF1V3aKxp4706ySlcr9ufjn5wsCPFrO-yiBj8z9x6tPsDlpBK0sSu49k5dv0OUyh5sNDdv8P9ho13XklKC6DthGnzfZoIvIb_W5VWVt5v_ZkNGOi3iBeD82nL6CJgLUvd2s480EI1BhDKwGNEZAr-dMeLnv/s800/wholespectrum_ig400.jpg", "comment_count": 0 }, { "title": "teaching bad apples", "url": "https://cocktailvirgin.blogspot.com/2026/02/teaching-bad-apples.html", "published": "2026-02-10T08:00:00.045-05:00", "updated": "2026-02-10T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": "Jim Troutman", "source": "The Violet Hour", "year": 2018 }, "categories": [ "amaro", "bitters (Angostura)", "campari", "honey", "lime juice", "pineapple juice" ], "ingredients": [ "1 oz Campari", "1 oz Amaro Zucca (Sfumato)", "1/2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Honey Syrup", "2 dash Angostura Bitters" ], "instructions": "Whip shake, pour into a Collins glass, fill with crushed ice, and garnish with a lime wheel.", "body_text": "1 oz Campari\n1 oz Amaro Zucca (Sfumato)\n1/2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Honey Syrup\n2 dash Angostura Bitters\nWhip shake, pour into a Collins glass, fill with crushed ice, and garnish with a lime wheel.\nTwo Tuesdays prior, I reached for my copy of\nThe Bartenders Manifesto\nbook by Toby Maloney and became entranced by the Teaching Bad Apples by Jim Troutman at The Violet Hour circa 2018. Jim described this as \"A training wheels cocktail for people interested in bitter spirits,\" and the concept was not too out of line with the\nAmaro Daiquiri\nsave for the pineapple juice, honey, and bitters. In addition, I have tried Campari and a rabarbaro (such as Zucca and Sfumato) paired together in equal parts before in the\nGully Brood\nand\nPreceptor\n, but not without a base spirit like here. Once mixed, the Teaching Bad Apples shared a bright lime oil, fruity, roast, and smoky char bouquet to the nose. Next, roast, lime, pineapple, and honey notes in the sip flowed into bitter orange, earthy bitter, and smoky flavors on the swallow with a honey-tinged finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzQz8YVN-X26-A4K5gdIWyzDQbG7eLLTZL5U7zG1S8hXGwEgCxt-G7REP48lpUHtYzRCCuEahn308lAuTxEHmVgY0ushddyrgId5jCSESuh8zZCSK6GrUN8pCVhLxFmYamHawdMaLahtEisjXRQ85ciVHD9JVaI10xpOsRrfB2EAtit10-K3Uze7Aebju/s320/teachingbadapples_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzQz8YVN-X26-A4K5gdIWyzDQbG7eLLTZL5U7zG1S8hXGwEgCxt-G7REP48lpUHtYzRCCuEahn308lAuTxEHmVgY0ushddyrgId5jCSESuh8zZCSK6GrUN8pCVhLxFmYamHawdMaLahtEisjXRQ85ciVHD9JVaI10xpOsRrfB2EAtit10-K3Uze7Aebju/s800/teachingbadapples_ig400.jpg", "comment_count": 0 }, { "title": "river styx", "url": "https://cocktailvirgin.blogspot.com/2026/02/river-styx.html", "published": "2026-02-11T08:00:00.072-05:00", "updated": "2026-02-13T10:33:23.189-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "David Kinsey", "source": "Kindred", "year": 2015 }, "categories": [ "bitters (Angostura)", "creme de cacao", "kahlua", "pimento dram", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "1/4 oz Coffee Liqueur (Borghetti)", "1/4 oz Crème de Cacao (Bols)", "1 dash St. Elizabeth Allspice Dram (20 drop Hamilton's)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n1/4 oz Coffee Liqueur (Borghetti)\n1/4 oz Crème de Cacao (Bols)\n1 dash St. Elizabeth Allspice Dram (20 drop Hamilton's)\n1 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Wednesdays ago, I uncovered an intriguing drink in an online recipe flashcard set and was able to trace it back to a 2018 article in\nImbibe Magazine\n. That drink was the River Styx created by David Kinsey in 2015 for the opening of Kindred in San Diego. It read very much like a coffee liqueur for Scotch\nBase Camp\n(which was created after this one), although the first recipe to pop in my head was\nThe Sherpa\ngiven the Bourbon with allspice dram base (but orange liqueur instead of coffee and cacao). On David's\nInstagram\n, he explained, \"The first proper Old Fashioned I had at a cocktail bar as the\nAmerican Trilogy\n, the second: a\nKentucky River\n[a combination of Bourbon, crème de cacao, and peach bitters that I mixed up pre-blog in March 2008 and that I ended up remaking two days after this]. The American Trilogy was what I pictured an old fashioned riff being: boozy, direct, showcasing the spirits with just a hint of citrus zest to perk up the taste buds. The Kentucky River caught me by surprise afterwards. It was heavy, but broke into sweet velvety ribbons that never tipped into the dreaded 'too sweet'.\" Once mixed, the River Styx flowed to the nose with a lemon, coffee, and allspice aroma. Next, a roast-drived sip cascaded into Bourbon, coffee, chocolate, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8Q-sRZ4qizURlGixO4TgWL1KXA1zdWMy3ZRKXujuFH4RRZzoQGW7lEcj1RuH9TuFvKEX0dqBy787FgaOO9R7tgjlWDll4VsfcWfKhTjBrlbr6ZoGG5IY7OcRlkbigy-EnViFp9NZd1NbkRO-9qnifKH3Jxk56YL7TDnzok7MZDTMdcWUwesjBcbBVSb7/s320/riverstyx_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8Q-sRZ4qizURlGixO4TgWL1KXA1zdWMy3ZRKXujuFH4RRZzoQGW7lEcj1RuH9TuFvKEX0dqBy787FgaOO9R7tgjlWDll4VsfcWfKhTjBrlbr6ZoGG5IY7OcRlkbigy-EnViFp9NZd1NbkRO-9qnifKH3Jxk56YL7TDnzok7MZDTMdcWUwesjBcbBVSb7/s800/riverstyx_ig400.jpg", "comment_count": 0 }, { "title": "what the dickens?", "url": "https://cocktailvirgin.blogspot.com/2026/02/what-dickens.html", "published": "2026-02-12T08:00:00.038-05:00", "updated": "2026-02-12T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Flask & Cannon", "year": 2018 }, "categories": [ "cognac", "falernum", "lime juice", "passion fruit syrup", "pimento dram", "rum" ], "ingredients": [ "3/4 oz Cognac (Courvoisier VS)", "3/4 oz Planteray Stiggins' Fancy Pineapple Rum", "3/4 oz Lime Juice", "1/2 oz Falernum (Velvet)", "1/4 oz Allspice Dram (Hamilton's)", "1/4 oz Passion Fruit Syrup" ], "instructions": "Shake with ice and strain into a cocktail coupe. The recipe card from 2021 had no garnish, but their", "body_text": "3/4 oz Cognac (Courvoisier VS)\n3/4 oz Planteray Stiggins' Fancy Pineapple Rum\n3/4 oz Lime Juice\n1/2 oz Falernum (Velvet)\n1/4 oz Allspice Dram (Hamilton's)\n1/4 oz Passion Fruit Syrup\nShake with ice and strain into a cocktail coupe. The recipe card from 2021 had no garnish, but their\nFacebook\npost form 2024 had a pineapple wedge as garnish.\nTwo Thursdays ago, I was perusing online recipe flashcard sets when I spotted a drink called What the Dickens? from Flask & Cannon in Jacksonville. I was able to find a reference to the drink as early as 2018 on their\nYelp\n, and I found a description and photo of the drink on their\nFacebook\nfrom 2024. The Cognac-pineapple rum is a combination that I have used in my\nWhy Don't You Do Right\n(renamed Sunken City for a competition) and enjoyed in the\nTropical Sazzy\n. Here, the What the Dickens? offered up Cognac, caramel, pineapple, and allspice aromas to the nose. Next, lime and passion fruit notes on the sip evolved into brandy, rum, pineapple, passion fruit, allspice, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLSjrhyphenhyphenJZAfcsC6TBB1F1Gl11SZKVIw3FDoIIYYnhW5iOUrJpnxpjM42XGo7eu04m2XU2K-hUE2Cq1V2ba1JkVFqR1XS7jAMuR_3gK44hedv1UpLFxG7dZHSFfIA95LyXzun-g5bZ4pPBoVuoMiE2hyVH2XjxHOTroKPMFcvZFQtjwzxT5sWImvAavaJa/s320/whatthedickens_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLSjrhyphenhyphenJZAfcsC6TBB1F1Gl11SZKVIw3FDoIIYYnhW5iOUrJpnxpjM42XGo7eu04m2XU2K-hUE2Cq1V2ba1JkVFqR1XS7jAMuR_3gK44hedv1UpLFxG7dZHSFfIA95LyXzun-g5bZ4pPBoVuoMiE2hyVH2XjxHOTroKPMFcvZFQtjwzxT5sWImvAavaJa/s800/whatthedickens_ig400.jpg", "comment_count": 0 }, { "title": "fox river cocktail", "url": "https://cocktailvirgin.blogspot.com/2026/02/fox-river-cocktail.html", "published": "2026-02-13T08:00:00.127-05:00", "updated": "2026-02-13T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "cocktail glass", "technique": "build", "attribution": { "creator": "Charles Mahoney", "source": "Hoffman House Bartender's Guide", "year": 1905 }, "categories": [ "bitters (other)", "creme de cacao", "sugar", "whiskey (Bourbon)" ], "ingredients": [ "1 glass Bourbon (2 oz Evan Williams Bonded)", "1 lump Sugar (1/4 oz Simple Syrup)" ], "instructions": "Build in a glass, stir with ice, and garnish with a lemon twist. Stir with ice, strain into a cocktail glass, and garnish with a lemon peel. Stir will and serve in a Toddy glass.", "body_text": "1 glass Bourbon (2 oz Evan Williams Bonded)\n1 lump Sugar (1/4 oz Simple Syrup)\nPeach Bitters to saturate the Sugar (3 dash Fee's)\n1 tsp Creme de Cacao (1/4 oz Bols)\nBuild in a glass, stir with ice, and garnish with a lemon twist.\nWhen I made the\nRiver Styx\n, I read how bartender David Kinsey was influenced by the Fox River that I made in 2008 before I started writing for the blog. So I decided to remake it two days later, but not off the Fee's bitter bottle label's recipe like last time but from\nHarry of Ciro's ABC of Mixing Cocktails\nfrom 1923. The recipe off of the Fee's Peach Bitters bottle with notes from my\nLiveJournal\nentry reads as such:\nFox River\n• 2 oz Whiskey (I used Knob Creek Bourbon)\n• 1/2 oz Crème de Cacao (I most likely used Marie Brizard)\n• 1 tsp Peach Bitters\nStir with ice, strain into a cocktail glass, and garnish with a lemon peel.\nMy research led me to a 2024\nPunch\narticle that pointed out that Harry McElhone had adapted the Fox River Toddy that appeared in Charles Mahoney's\nHoffman House Bartender's Guide\nfrom 1905. From the book scan on the\nEUVS\nlibrary:\nFox River Toddy\n• 1 wineglass Whiskey\n• 3 dash Crème de Cacao\n• 2 dash German Bitters\n• 1 piece Lemon\n• 1 loaf Sugar\n• 1 lump Ice\nStir will and serve in a Toddy glass.\nIt is unclear what those bitters were since there were several German Bitters around that time including Humboldt's, Dr. Hoofland's, Selner's, Lippman's, Kryder's, Knecht's, and Petzold's German Bitters. During my bitters making days, I made a batch of German Bitters in 2008 from a historic database, and that recipe included chamomile, calamus, orris root, coriander seed, centaury, and orange peel. Perhaps 18 years later when Harry updated the recipe on the other side of the Atlantic, those sort of medicinal bitters were less available, and he opted for peach instead. Peach and chocolate are an interesting combination that I have enjoyed in the reverse combination in the\nKing's Peach\nthat utilized crème de peche and mole bitters.\nEnough of the history and on to the drink that began with a lemon, chocolate, and hint of peach aroma. Next, a semi-sweet sip revealed Bourbon, chocolate, and peach flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgUNYefBrQ3vkMxt05gjs5JZ8RG_abeV2C4RHZdYiemmJ0EuklDVSLfdArOuKV74KTwjkq1i-avIqdNoqV_Hv3JwoHYgPtj2GY0guUNYzltWHiSxlN-z4l9VQWhvkH03ksJCAqvJ7vOfoWSqx7TAzyDhrZMCuv7h_HJrrgE78aNAl15JjFEmhZdZUiXgw/s320/foxriver_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgUNYefBrQ3vkMxt05gjs5JZ8RG_abeV2C4RHZdYiemmJ0EuklDVSLfdArOuKV74KTwjkq1i-avIqdNoqV_Hv3JwoHYgPtj2GY0guUNYzltWHiSxlN-z4l9VQWhvkH03ksJCAqvJ7vOfoWSqx7TAzyDhrZMCuv7h_HJrrgE78aNAl15JjFEmhZdZUiXgw/s800/foxriver_ig400.jpg", "comment_count": 0 }, { "title": "shinola", "url": "https://cocktailvirgin.blogspot.com/2026/02/shinola.html", "published": "2026-02-14T08:00:00.027-05:00", "updated": "2026-02-14T08:00:00.109-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Greg Keesee", "source": "Attaboy", "year": 2021 }, "categories": [ "amaro", "bitters (orange)", "chartreuse (green)", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Rye Whiskey (Old Overholt 86°)", "1/4 oz Amaro Nardini", "1/4 oz Green Chartreuse", "1 tsp Rich Cane Syrup (1/4 oz 1:1)", "2 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "2 oz Rye Whiskey (Old Overholt 86°)\n1/4 oz Amaro Nardini\n1/4 oz Green Chartreuse\n1 tsp Rich Cane Syrup (1/4 oz 1:1)\n2 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Saturdays ago, I opened up my copy of\nThe Madrusan Cocktail Companion\nbook and landed on the Shinola by Greg Keesee at Nashville's Attaboy in 2021 via the book's Old Fashioned section. I was drawn in for I recalled how well Nardini and Chartreuse pair such as in the\nGreen Hornet\nand\nKey Party\nwhich had motivated me to create the\nMetal Urbain\nsoon after. In the glass, the Shinola donated a lemon and green herbal bouquet to the nose. Next, a semi-sweet sip with a hint of caramel unfurled into rye, bitter herbal, and herbaceous flavors on the swallow. Indeed, the Nardini played well with the Chartreuse as it had before, and it gave depth to the Chartreuse's brighter notes.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjp1K7qXePhtecrkpDu0zY71ie2AgDzPs06HJLv3_Ne-7vNPI7vUzYUYRNOX1Hlfh4pgyfovYccyCn3VPpxGx0EEF7yQIpGvQ8w_rA9KBmhFcaWSz_0xl-NCI75so3cnFOXotQeXkx58HeG5R4r2WjBwXi8ExTRhqYDNvHy2NRwqC3uXby1PJQKTpHamd/s320/shinola_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjp1K7qXePhtecrkpDu0zY71ie2AgDzPs06HJLv3_Ne-7vNPI7vUzYUYRNOX1Hlfh4pgyfovYccyCn3VPpxGx0EEF7yQIpGvQ8w_rA9KBmhFcaWSz_0xl-NCI75so3cnFOXotQeXkx58HeG5R4r2WjBwXi8ExTRhqYDNvHy2NRwqC3uXby1PJQKTpHamd/s800/shinola_ig400.jpg", "comment_count": 0 }, { "title": "oh, barnacles!", "url": "https://cocktailvirgin.blogspot.com/2026/02/oh-barnacles.html", "published": "2026-02-15T08:00:00.052-05:00", "updated": "2026-02-15T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Todd Yard", "source": "Concoctails", "year": null }, "categories": [ "bitters (Angostura)", "bitters (other)", "curacao", "cynar", "falernum", "lemon juice", "rum" ], "ingredients": [ "1 1/2 oz Brugal 1888 Rum (Don Q Añejo)", "1/2 oz Chairman's Reserve Spiced Rum (Don Q Spiced)", "1/2 oz Lost Spirits Navy Rum (Planteray Mr. Fogg No. 1)", "3/4 oz Lemon Juice", "1/2 oz Falernum (Velvet)", "1/2 oz Cynar", "1/4 oz Clement Creole Shrubb (Bauchant)", "1 dash Angostura Bitters", "1 dash Crude Attawanhood #37 Bitters (King Floyd's Cherry-Cacao)" ], "instructions": "Whip shake with crushed ice, pour into a sea-themed mug, top with crushed ice, and garnish with freshly grated cinnamon (freshly grated cinnamon and a cinnamon stick). The Crude Bitters are aromatic bitters featuring cherry, clove, and cinnamon.", "body_text": "1 1/2 oz Brugal 1888 Rum (Don Q Añejo)\n1/2 oz Chairman's Reserve Spiced Rum (Don Q Spiced)\n1/2 oz Lost Spirits Navy Rum (Planteray Mr. Fogg No. 1)\n3/4 oz Lemon Juice\n1/2 oz Falernum (Velvet)\n1/2 oz Cynar\n1/4 oz Clement Creole Shrubb (Bauchant)\n1 dash Angostura Bitters\n1 dash Crude Attawanhood #37 Bitters (King Floyd's Cherry-Cacao)\nWhip shake with crushed ice, pour into a sea-themed mug, top with crushed ice, and garnish with freshly grated cinnamon (freshly grated cinnamon and a cinnamon stick). The Crude Bitters are aromatic bitters featuring cherry, clove, and cinnamon.\nTwo Sundays ago, I was in a tropical drinks mood and decided to make a recipe that I had spotted a few weeks prior on\nInstagram\ncalled Oh, Barnacles! by Todd Yard on his Concoctails account. Todd named this after a swear on the\nSpongeBob SquarePants\ntelevision series that he heard his daughter say. The Cynar and falernum duo here caught my eye for they have paired well in drinks like\nThe Brooks\nand\nCommercial Free\n, and I utilized them in the\nHome Drum\n, a stirred drink inspired by The Brooks and the Corn'n'Oil. In the oceanic mug, the Oh, Barnacles! gave forth a cinnamon and caramel aroma. Next, caramel, lemon, and orange notes on the sip submerged into rum, herbal, orange, clove, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisnWpWnBclmEtQb9vAOSQaTdR1v3jvr01ZLgXN8wOzhc7U4I9U8g2CO9qoNBIr-6YZoCK9QdRNa2AOcU4V3UbplPBuiBwqSqUflUl7PEOFOfe8b-3QdkiM9SMCcwYwJXUBMVmhnZvxM4kfBHVN1zqOblfAi9pKtqsYcHnWRIFqYTsfgUs7eqEx2qWvn_9s/s320/ohbarnacles_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisnWpWnBclmEtQb9vAOSQaTdR1v3jvr01ZLgXN8wOzhc7U4I9U8g2CO9qoNBIr-6YZoCK9QdRNa2AOcU4V3UbplPBuiBwqSqUflUl7PEOFOfe8b-3QdkiM9SMCcwYwJXUBMVmhnZvxM4kfBHVN1zqOblfAi9pKtqsYcHnWRIFqYTsfgUs7eqEx2qWvn_9s/s800/ohbarnacles_ig400.jpg", "comment_count": 0 }, { "title": "transmigration", "url": "https://cocktailvirgin.blogspot.com/2026/02/transmigration.html", "published": "2026-02-16T08:00:00.045-05:00", "updated": "2026-02-22T10:21:33.337-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Tom Lasher-Walker", "source": "Fresh Kills", "year": 2017 }, "categories": [ "cynar", "kahlua", "rum", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Goslings Black Seal Rum", "3/4 oz Cruzan Black Strap Rum", "1/2 oz Sweet Vermouth (Alessio)", "1/2 oz Cynar", "1/2 oz Coffee Liqueur (Borghetti)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "3/4 oz Goslings Black Seal Rum\n3/4 oz Cruzan Black Strap Rum\n1/2 oz Sweet Vermouth (Alessio)\n1/2 oz Cynar\n1/2 oz Coffee Liqueur (Borghetti)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Mondays ago, I selected my copy of\nThe Madrusan Cocktail Companion\nfrom the shelf and spotted the Transmigration by Tom Lasher-Walker at Brooklyn's Fresh Kills circa 2017 via the book's Manhattan section. Transmigration is related to reincarnation as it is \"the movement of a soul into another body after death,\" but the only thing that I could tie to mortuary themes here were all the dark hues in the ingredients.  Instead, the drink is probably named after the Milk & Honey drink called Migration that is equal parts of all the ingredients above save for no coffee liqueur. Overall, the recipe reminded me of a coffee-driven\nPalm Viper\nespecially given the two rums, and the rum, coffee, sweet vermouth, and Cynar stylings appeared before in the\nBelafonte\n. Once mixed, the Transmigration gave forth orange, coffee, and molasses aromas to the nose. Next, grape, caramel, and roast notes on the sip shifted into dark rum, molasses, herbal, and coffee flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpLwL5lPHh6_zwezymjQjH_6OekwyglE8Qb6s-7KCCkKcBhGAFww6FUZ4ML3sgDSt1-pH9Jaasfjy9Av5nhDAgGYiZ8cVd3U94Jl8Cm9mHaCSp9FNupxvhzONCim2WNoNlHrbAS8tCaEsFKO8fwCiozrUuIC62tBJUDvQ_QwSicdA77DnCOBHSn9oAili/s320/transmigration_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpLwL5lPHh6_zwezymjQjH_6OekwyglE8Qb6s-7KCCkKcBhGAFww6FUZ4ML3sgDSt1-pH9Jaasfjy9Av5nhDAgGYiZ8cVd3U94Jl8Cm9mHaCSp9FNupxvhzONCim2WNoNlHrbAS8tCaEsFKO8fwCiozrUuIC62tBJUDvQ_QwSicdA77DnCOBHSn9oAili/s800/transmigration_ig400.jpg", "comment_count": 0 }, { "title": "serpiente", "url": "https://cocktailvirgin.blogspot.com/2026/02/serpiente.html", "published": "2026-02-17T08:00:00.031-05:00", "updated": "2026-02-17T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Rob Giuffrida", "source": "tiki_after_midnight", "year": null }, "categories": [ "creme de banane", "lemon juice", "mezcal", "orgeat", "pastis", "pineapple juice", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Mezcal (Fosforo Ensemble)", "1 oz Pineapple Juice", "3/4 oz Lemon Juice", "3/4 oz Orgeat", "1/2 oz Banana Liqueur (Tempus Fugit)", "1 dash Pastis (1/4 tsp Pastis d'Autrefois)" ], "instructions": "Whip shake with crushed ice, pour into a ceramic mug, and top with crushed ice.", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Mezcal (Fosforo Ensemble)\n1 oz Pineapple Juice\n3/4 oz Lemon Juice\n3/4 oz Orgeat\n1/2 oz Banana Liqueur (Tempus Fugit)\n1 dash Pastis (1/4 tsp Pastis d'Autrefois)\nWhip shake with crushed ice, pour into a ceramic mug, and top with crushed ice.\nTwo Tuesday prior, I decided to make a drink that I had spotted on\nInstagram\ncalled the Serpiente by Rob Giuffrida that he posted on his tiki_after_midnight account. I met Rob around 16 years ago at work when I was still pursuing a career in science, and we bonded over our interests in beer, spirits, and later tropical drinks. The recipe reminded me of the\nTequi la Banana\nfrom the\nEasy Tiki\nbook with the added touches of pineapple, mezcal, and pastis but no passion fruit. Rob served this in a LowTiki snake mug, so perhaps that along with the Mexican spirits is why he named it after the Spanish word for snake. In the my non-reptilian mug, the Serpiente slithered to the nose with a smoky, earthy, vegetal, and anise bouquet. Next, a creamy lemon and caramel sip opened up into smoky agave, pineapple, almond, banana, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXF_6Iu1NWw2vfIE3ka7FcoyjD5lrkszRVuE_MWjBIvL2NOhrShAgUUN_9k6zd3e66W8JLJ8pYimzBd1enjKQY-2ntl-KhTu2SO97uwpW5342Jnk3Ae_K9G2OFcqdWLgk4LkYEvNdAfX6sM2ClO3lgyNL0NZLZgVtfz44WeGO7OKEv6mT0Eb5yCiTjlJL/s320/serpiente_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXF_6Iu1NWw2vfIE3ka7FcoyjD5lrkszRVuE_MWjBIvL2NOhrShAgUUN_9k6zd3e66W8JLJ8pYimzBd1enjKQY-2ntl-KhTu2SO97uwpW5342Jnk3Ae_K9G2OFcqdWLgk4LkYEvNdAfX6sM2ClO3lgyNL0NZLZgVtfz44WeGO7OKEv6mT0Eb5yCiTjlJL/s800/serpiente_ig400.jpg", "comment_count": 0 }, { "title": "night nurse", "url": "https://cocktailvirgin.blogspot.com/2026/02/night-nurse.html", "published": "2026-02-18T08:00:00.030-05:00", "updated": "2026-02-18T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": "Robby Dow", "source": "Bespoke", "year": 2026 }, "categories": [ "campari", "creme de banane", "cynar", "kahlua", "punt e mes", "rum", "rum (white)" ], "ingredients": [ "1 oz Aged Jamaican Rum (Appleton 8 Year)", "1 oz Punt e Mes", "3/4 oz Campari", "1/2 oz Overproof Jamaican Rum (Wray & Nephew)", "1/4 oz Cynar", "1 tsp Banana Liqueur (Tempus Fugit)", "1 tsp Coffee Liqueur (Borghetti)" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Aged Jamaican Rum (Appleton 8 Year)\n1 oz Punt e Mes\n3/4 oz Campari\n1/2 oz Overproof Jamaican Rum (Wray & Nephew)\n1/4 oz Cynar\n1 tsp Banana Liqueur (Tempus Fugit)\n1 tsp Coffee Liqueur (Borghetti)\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I was perusing my copy of the January/February 2026 issue of\nImbibe Magazine\nwhen I spotted the Night Nurse by Robby Dow at Bespoke in Wilmington, North Carolina. Overall, it was akin to the\nCoffee Negroni\nwith different rum origin plus touches of Cynar and banana liqueur. Once mixed, the Night Nurse gave forth an orange, banana, rum funk, and coffee aroma. Next, grape, caramel, and roast notes on the sip transferred into funky rum, herbal, coffee, and bitter orange flavors on the swallow with a coffee and banana finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXx-k1LXuHdA8iqlDiGhAmrm8DEeiegE-4GRq1pcfdhQ29taROY_EG_aJdZt5zNKwo8-31QcGIVx4M6_F4s_CUJlGSmcJfJkw4bRDf-KxnILJHNfrgWPK7GpK9yGCODOwH4qfLk-LLVYWJ3We7clT2hNF-QETfpPN1dqkIxKcDeiI-bSNIolOknYufScaF/s320/nightnurse_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXx-k1LXuHdA8iqlDiGhAmrm8DEeiegE-4GRq1pcfdhQ29taROY_EG_aJdZt5zNKwo8-31QcGIVx4M6_F4s_CUJlGSmcJfJkw4bRDf-KxnILJHNfrgWPK7GpK9yGCODOwH4qfLk-LLVYWJ3We7clT2hNF-QETfpPN1dqkIxKcDeiI-bSNIolOknYufScaF/s800/nightnurse_ig400.jpg", "comment_count": 0 }, { "title": "barroom hero", "url": "https://cocktailvirgin.blogspot.com/2026/02/barroom-hero.html", "published": "2026-02-19T08:00:00.051-05:00", "updated": "2026-02-19T08:00:00.108-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Kahuna Kevin", "source": "Kahuna Kevin's Tiki Cocktails", "year": null }, "categories": [ "bitters (Angostura)", "bitters (Peychaud's)", "fernet-branca", "lime juice", "orgeat", "whiskey (Rye)" ], "ingredients": [ "1 oz Angostura Bitters", "1 oz Fernet Branca", "1/2 oz Rittenhouse Rye", "1 oz Giffard Orgeat (homemade Orgeat)", "1 1/4 oz Lime Juice", "1 dash Peychaud's Bitters", "2 spray Tahitian Vanilla (1 dash Savoy Society Orange Vanilla)" ], "instructions": "Shake with ice, strain into a coupe, and garnish with a flamed (unflamed) orange twist.", "body_text": "1 oz Angostura Bitters\n1 oz Fernet Branca\n1/2 oz Rittenhouse Rye\n1 oz Giffard Orgeat (homemade Orgeat)\n1 1/4 oz Lime Juice\n1 dash Peychaud's Bitters\n2 spray Tahitian Vanilla (1 dash Savoy Society Orange Vanilla)\nShake with ice, strain into a coupe, and garnish with a flamed (unflamed) orange twist.\nTwo Wednesdays ago, I bought the four volume set of\nKahuna Kevin's Tiki Cocktails\nbooks as PDFs from the author via\nEtsy\n. From the fourth volume, I was lured in by Kahuna Kevin's Barroom Hero that read like a hybrid of two of Giuseppe Gonzalez's drinks: the\nTrinidad Sour\nand the\nMagic Julep\n. Perhaps, Kevin named his drink after the Dropkick Murphys song, although the protagonist in that song only drank [high]balls and beer. Once shaken and strained, the Barroom Hero lurched to the nose with an orange, allspice, and minty aroma. Next, a creamy lime sip opened up into minty-menthol, almond, clove, and allspice flavors on the swallow. Given the ingredients and amounts here, Bartender Hero might be an appropriate name too for I have drank more Fernet and Angostura shots with my fellow bartenders than I have ever on my own.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkWMiQHIMg1O2qbJofCY1FPkQgXKpdvsq3RkS7gH7_-L4hyd1uLwg6cG9z_MfDMJFstxBUCu273SWZ0WsbYHvfaZthGHeAZ1kZp6eFMVzuo0-2u9nsdpa3enkQ5KT3PoDslh7kvDGkLpHVfgW8Sef84kys7PxPcf3rBSAf4_DZiCN6soBnS9w2V5k4aB_/s320/barroomhero_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkWMiQHIMg1O2qbJofCY1FPkQgXKpdvsq3RkS7gH7_-L4hyd1uLwg6cG9z_MfDMJFstxBUCu273SWZ0WsbYHvfaZthGHeAZ1kZp6eFMVzuo0-2u9nsdpa3enkQ5KT3PoDslh7kvDGkLpHVfgW8Sef84kys7PxPcf3rBSAf4_DZiCN6soBnS9w2V5k4aB_/s800/barroomhero_ig400.jpg", "comment_count": 0 }, { "title": "te anuanua", "url": "https://cocktailvirgin.blogspot.com/2026/02/te-anuanua.html", "published": "2026-02-21T08:00:00.057-05:00", "updated": "2026-02-21T08:00:00.110-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "Derek Cole", "source": "Make and Drink", "year": null }, "categories": [ "creme de banane", "lime juice", "orgeat", "passion fruit syrup", "rum" ], "ingredients": [ "2 oz Jamaican Rum (1 3/4 oz Appleton 8 Year + 1/4 oz Smith & Cross)", "3/4 oz Lime Juice", "1/2 oz Banana Liqueur (Tempus Fugit)", "1/4 oz Orgeat", "1/4 oz Passion Fruit Syrup" ], "instructions": "Whip shake with crushed ice, pour into a glass or mug, fill with crushed ice, and garnish with a mint sprig, a half passion fruit, and an orchid (spent lime shell with 151 proof rum (El Dorado) ignited).", "body_text": "2 oz Jamaican Rum (1 3/4 oz Appleton 8 Year + 1/4 oz Smith & Cross)\n3/4 oz Lime Juice\n1/2 oz Banana Liqueur (Tempus Fugit)\n1/4 oz Orgeat\n1/4 oz Passion Fruit Syrup\nWhip shake with crushed ice, pour into a glass or mug, fill with crushed ice, and garnish with a mint sprig, a half passion fruit, and an orchid (spent lime shell with 151 proof rum (El Dorado) ignited).\nTwo Saturdays ago, I decided to make a drink that I had spotted on a friend's\nInstagram\ncalled the Te Anuanua. It was created by Derek Cole on his\nMake and Drink\naccount on\nYouTube\n, and this Mai Tai riff's name translates to rainbow in Tahitian. The combination seemed familiar, and I decided to make it and check later; my hunch was right, for the Te Anuanua is essentially the\nTequi la Banane\nthat I had a month before but with rum and lime instead of tequila and lemon and a flip of the banana liqueur and orgeat amounts. In the glass though, the Te Anuanua began with a rum funk, banana, and passion fruit aroma. Next, a slightly creamy lime and caramel sip refracted into funky rum, nutty, banana, and passion fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFdCBeiLq05e87dvN9d1Orh392Jj03Ge2wYi-Las2VwMmDZwPqkFNk8JPVYJ-X5E3K_-OS4P50U3QVYzFhV7yAHtsSOtHTCZ4wHpyru1wcghGymr1aVixJ3wUppl3eEmGexCCwdmxfms4NsxsRMY5H24rT50TFwusF2NrJf3tS2MfxP-JV3rFp6m-k4D_/s320/teanuanua_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFdCBeiLq05e87dvN9d1Orh392Jj03Ge2wYi-Las2VwMmDZwPqkFNk8JPVYJ-X5E3K_-OS4P50U3QVYzFhV7yAHtsSOtHTCZ4wHpyru1wcghGymr1aVixJ3wUppl3eEmGexCCwdmxfms4NsxsRMY5H24rT50TFwusF2NrJf3tS2MfxP-JV3rFp6m-k4D_/s800/teanuanua_ig400.jpg", "comment_count": 0 }, { "title": "wagon train", "url": "https://cocktailvirgin.blogspot.com/2026/02/wagon-train.html", "published": "2026-02-22T08:00:00.019-05:00", "updated": "2026-02-22T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Matt Clark", "source": "Dutch Kills", "year": 2019 }, "categories": [ "amaro", "maple syrup", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "1/2 oz Amontillado Sherry (Lustau)", "3/8 oz Amaro Braulio", "1 tsp Maple Syrup" ], "instructions": "Stir with ice, strain into an old fasioned glass with ice, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n1/2 oz Amontillado Sherry (Lustau)\n3/8 oz Amaro Braulio\n1 tsp Maple Syrup\nStir with ice, strain into an old fasioned glass with ice, and garnish with an orange twist.\nTwo Sundays ago, I elected for\nThe Madrusan Cocktail Companion\nbook to guide the drink of the night, and in the Old Fashioned section, I spotted the Wagon Train by Matt Clark at Dutch Kills. To get an approximate date on the recipe, I found a mention of the drink in an October 2019 review on\nYelp\n. I was drawn in for Braulio and maple worked rather well in the\nThieves in the Night\n, and I added some maple to my Braulio-Sfumato\nDead Man's Alley\nwith good results. In the glass, the Wagon Train approached the nose with orange, nutty grape, maple, and pine aromas. Next, grape and maple notes on the sip were followed by rye, bitter herbal, pine, and nutty grape flavors on the swallow with a dry maple finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Hu47LssKavJiV5fDj2zS_67GBMDmzpQvJuaWUXcqogdlyVdRlzufW5mGijHNtGVChGwd9Xp2UEJR-7x7X6yi_MEDIdt1tMGc_jjHJ9tybm8yYWacia0vcaBU7s0eBHy_1ct5jJPpFoZoEirBAT9UFC1nIUUGteKrzSJn21od3Im_TuusLdiwwLLrjsgd/s320/wagontrain_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Hu47LssKavJiV5fDj2zS_67GBMDmzpQvJuaWUXcqogdlyVdRlzufW5mGijHNtGVChGwd9Xp2UEJR-7x7X6yi_MEDIdt1tMGc_jjHJ9tybm8yYWacia0vcaBU7s0eBHy_1ct5jJPpFoZoEirBAT9UFC1nIUUGteKrzSJn21od3Im_TuusLdiwwLLrjsgd/s800/wagontrain_ig400.jpg", "comment_count": 0 }, { "title": "cinn-ful bastard", "url": "https://cocktailvirgin.blogspot.com/2026/02/cinn-ful-bastard.html", "published": "2026-02-23T08:00:00.032-05:00", "updated": "2026-02-23T08:00:00.112-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": null, "source": "Tonga Hunt", "year": 2015 }, "categories": [ "bitters (Angostura)", "grapefruit juice", "lime juice", "orgeat", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "2 oz Mount Gay Black Rum (Doorly's 12 Year)", "1 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Orgeat", "1/2 oz Cinnamon Syrup", "2 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Collins glass (Tiki mug), and garnish with a cherry and candied ginger.", "body_text": "2 oz Mount Gay Black Rum (Doorly's 12 Year)\n1 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Orgeat\n1/2 oz Cinnamon Syrup\n2 dash Angostura Bitters\nWhip shake with crushed ice, pour into a Collins glass (Tiki mug), and garnish with a cherry and candied ginger.\nTwo Mondays ago, I was perusing online recipe flashcards sets when I found a 2015 collection from the Tonga Hunt in Los Angeles. There, I locked in on the Cinn-ful Bastard, and its rum, lime, orgeat, and cinnamon combination reminded me of the\nCuban Anole\n. Later, I realized that I used to make a similar drink at River Bar in 2018 called the\nZombie Nation\n. In the mug, the Cinn-ful Bastard erupted with a cinnamon, almond, and cherry aroma. Next, a creamy grapefruit and lime sip got tripped into rum, cinnamon, almond, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqw82sWQ-SVg_w-TYmrKHEXHqvSA-OmH7i-9rQIbeFojcAXlnST8UB9juxNIGhy_67EaEyGDzsZiKWTxWNltpa-JXH1Sh9DrI5A8If_wO2axaVGaQcVKSQ7bcTfJPAPRCz5hWVs3pFyqDestwmobACWzr6eAreH-ED9mgIzmIjQxBGmWZzXnZpXcNo0jZ/s320/cinnfulbastard.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqw82sWQ-SVg_w-TYmrKHEXHqvSA-OmH7i-9rQIbeFojcAXlnST8UB9juxNIGhy_67EaEyGDzsZiKWTxWNltpa-JXH1Sh9DrI5A8If_wO2axaVGaQcVKSQ7bcTfJPAPRCz5hWVs3pFyqDestwmobACWzr6eAreH-ED9mgIzmIjQxBGmWZzXnZpXcNo0jZ/s800/cinnfulbastard.jpg", "comment_count": 0 }, { "title": "vito's catch", "url": "https://cocktailvirgin.blogspot.com/2026/02/vitos-catch.html", "published": "2026-02-24T08:00:00.045-05:00", "updated": "2026-02-24T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Hawthorne", "year": null }, "categories": [ "cherry brandy", "grapefruit juice", "tequila", "vermouth (sweet)" ], "ingredients": [ "3/4 oz Don Julio Reposado Tequila (Cimarron)", "3/4 oz Grapefruit Juice", "3/4 oz Cocchi Sweet Vermouth (Alessio)", "3/4 oz Cherry Heering", "1 pinch Sea Salt (4 drop 20% Sea Salt Saline)" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "3/4 oz Don Julio Reposado Tequila (Cimarron)\n3/4 oz Grapefruit Juice\n3/4 oz Cocchi Sweet Vermouth (Alessio)\n3/4 oz Cherry Heering\n1 pinch Sea Salt (4 drop 20% Sea Salt Saline)\nShake with ice and strain into a coupe.\nTwo Tuesdays prior, I opened up the Hawthorne bar bible, and I spotted the Vito's Catch that read like a tequila Blood & Sand riff that swapped the Scotch and orange juice for aged tequila and grapefruit. In the glass, the Vito's Catch effused a vegetal agave and cherry bouquet to the nose. Next, cherry and grape notes on the sip blossomed into tequila, dark fruit, and grapefruit flavors on the swallow. Overall, I was impressed at how the grapefruit tied together the combination better than regular orange juice in the\nclassic\n. This was a more subtle change than in my\nRogue's Romance\na few months ago where I replaced the orange juice in the Scotch original with lemon juice, a heavy dose of Angostura Bitters, and an orange peel included in the shake, but equally as enjoyable.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7kuxlleWtbgP3D1NWwfPEZo4-StGmcp1z68BkSl3QSJBM8HGbZkpTcCcbthSQUh5lI5c9R_RBBvA_6JHbE-wSaxi45pS2yMuTO15gKh7Y-qVYZkwHioEpNorSDt06zdkKNd3303VwQarNDIhEUQVlPUIQrbAs28eQQACKcgZSI48zy9CyJZajjoTuzXd/s320/vitoscatch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7kuxlleWtbgP3D1NWwfPEZo4-StGmcp1z68BkSl3QSJBM8HGbZkpTcCcbthSQUh5lI5c9R_RBBvA_6JHbE-wSaxi45pS2yMuTO15gKh7Y-qVYZkwHioEpNorSDt06zdkKNd3303VwQarNDIhEUQVlPUIQrbAs28eQQACKcgZSI48zy9CyJZajjoTuzXd/s800/vitoscatch_ig400.jpg", "comment_count": 0 }, { "title": "wonk holiday punch (2025)", "url": "https://cocktailvirgin.blogspot.com/2026/02/wonk-holiday-punch-2025.html", "published": "2026-02-25T08:00:00.058-05:00", "updated": "2026-02-25T08:00:00.123-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Matt Pietrek", "source": "CocktailWonk", "year": 2025 }, "categories": [ "bitters (Angostura)", "curacao", "grapefruit juice", "lime juice", "rum", "simple syrup (cinnamon)" ], "ingredients": [ "1/2 oz Planteray Mister Fogg Sail No. 1 Rum", "1/2 oz Planteray Xaymaca Rum", "1 oz Pierre Ferrand Dry Curaçao", "1/2 oz Cinnamon Syrup 2:1 (1:1)", "3/4 oz Grapefruit Juice", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice and strain into an old fashioned glass with a large ice cube.", "body_text": "1/2 oz Planteray Mister Fogg Sail No. 1 Rum\n1/2 oz Planteray Xaymaca Rum\n1 oz Pierre Ferrand Dry Curaçao\n1/2 oz Cinnamon Syrup 2:1 (1:1)\n3/4 oz Grapefruit Juice\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice and strain into an old fashioned glass with a large ice cube.\nTwo Wednesdays ago, I was listening to a\nBartender at Large\npodcast where Pierre Ferrand's Alexandre Gabriel was the guest, and I later checked out Alexandre's\nInstagram\n. One of the posts was a joint one from Matt Pietrek from December 2025 where Matt posted his Wonk Holiday Punch. Matt was inspired by a conversation with bartender Jason Alexander, and his recipe utilized three of Alexandre's products. I had not seen orange liqueur as a base since the Grand Marnier event at Drink at 2009 where John Gertsen led the pack with 2 1/4 oz with the\nMission of Burma\nas an inverted Pegu Club and Scott Holliday's\nAlicante\nat 1 1/2 oz (our cocktail, the\nLioness (of Brittany)\n, was a meager 3/4 oz by comparison). Once prepared, the Wonk Holiday Punch named after Matt's\nCocktailWonk\nand\nRumWonk\naccounts began with orange, caramel, and cinnamon aromas. Next, a medley of grapefruit, lime, and orange notes on the sip sailed into rum, orange, and cinnamon flavors on the swallow. The roundness of Pierre Ferrand's orange liqueur akin to that of Grand Marnier allowed for this large amount of curaçao to prosper as half of the alcohol volume.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYh1UATdYCBnuMcK16V2fYMCPbbFmsTbS6ddiSlDl06yZSIihrHVgVrz69hKUtL0H7fT7POJm7IztH123b-0r0gXslBDkyvci7i6HO2WsCyhwMWUUWluBzkxp0INcldQyNURylVDfHn081-ftZI48sGVdu9TTWyEfCx5Y9dAkgGAmdwBSKIIkqhbtaJ076/s320/wonkholidaypunch_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYh1UATdYCBnuMcK16V2fYMCPbbFmsTbS6ddiSlDl06yZSIihrHVgVrz69hKUtL0H7fT7POJm7IztH123b-0r0gXslBDkyvci7i6HO2WsCyhwMWUUWluBzkxp0INcldQyNURylVDfHn081-ftZI48sGVdu9TTWyEfCx5Y9dAkgGAmdwBSKIIkqhbtaJ076/s800/wonkholidaypunch_ig400.jpg", "comment_count": 0 }, { "title": "winterbird", "url": "https://cocktailvirgin.blogspot.com/2026/02/winterbird.html", "published": "2026-02-26T08:00:00.041-05:00", "updated": "2026-02-26T08:00:00.151-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "whip", "attribution": { "creator": "Randy Hayden", "source": "Nine Mile Station", "year": null }, "categories": [ "apricot liqueur", "bitters (Angostura)", "fernet-branca", "lime juice", "orange juice", "pineapple juice", "rum", "simple syrup" ], "ingredients": [ "1 1/2 oz Dark Rum (Coruba)", "1/2 oz Fernet Branca", "1/2 oz Apricot Liqueur (Rothman & Winter)", "1 oz Lime Juice", "1/2 oz Orange Juice", "1/2 oz Pineapple Juice", "1 oz Simple Syrup", "4 dash Angostura Bitters" ], "instructions": "Whip shake with crushed ice, pour into a Collins glass or ceramic mug, fill with crushed ice, and garnish with an orange quarter wheel (half slice) and a cherry.", "body_text": "1 1/2 oz Dark Rum (Coruba)\n1/2 oz Fernet Branca\n1/2 oz Apricot Liqueur (Rothman & Winter)\n1 oz Lime Juice\n1/2 oz Orange Juice\n1/2 oz Pineapple Juice\n1 oz Simple Syrup\n4 dash Angostura Bitters\nWhip shake with crushed ice, pour into a Collins glass or ceramic mug, fill with crushed ice, and garnish with an orange quarter wheel (half slice) and a cherry.\nTwo Thursdays ago, I decided to make a drink that I spotted on\nFacebook\n's Tiki Recipes group called the Winterbird. I was able to trace it back to a\nLiquor.com\nwhich attributed this winterized Jungle Bird riff to Randy Hayden at Nine Mile Station in Atlanta. To me, it seemed more like a 1941\nHere's How Zombie\nwith a stripped down rum base plus orange juice and Fernet more than a\nJungle Bird\nproper. In the mug, the Winterbird flitted to the nose with a caramel, menthol, and apricot aroma. Next, caramel, lime, and orange notes on the sip landed on funky dark rum, minty-menthol, pineapple, and apricot flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJu38pDvbiUIeODeA-_Mrlc3bSOtl3aHaC-b2uOrQJJUoaHvJHanGdUaS_IGn5mSVk-NXaSV18CdYaii1MAZ9rb20uKwoOwmxQ337_YkxH25AUIE55Oj4cuxYUJDqxZ7Q9c6ZwFU8BINHXcM8h89cfypnIH9QvQFLaIIMmgO0NEVYgxbvd8YgQnExsSrRW/s320/winterbird_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJu38pDvbiUIeODeA-_Mrlc3bSOtl3aHaC-b2uOrQJJUoaHvJHanGdUaS_IGn5mSVk-NXaSV18CdYaii1MAZ9rb20uKwoOwmxQ337_YkxH25AUIE55Oj4cuxYUJDqxZ7Q9c6ZwFU8BINHXcM8h89cfypnIH9QvQFLaIIMmgO0NEVYgxbvd8YgQnExsSrRW/s800/winterbird_ig400.jpg", "comment_count": 0 }, { "title": "ned king's gem", "url": "https://cocktailvirgin.blogspot.com/2026/02/ned-kings-gem.html", "published": "2026-02-27T08:00:00.060-05:00", "updated": "2026-03-07T00:14:09.305-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Ned King", "source": "Punch", "year": 2022 }, "categories": [ "bitters (Angostura)", "cognac", "lime juice", "pineapple syrup", "rum" ], "ingredients": [ "1 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)", "1 oz Appleton Signature Rum (Appleton 8 Year)", "3/4 oz Lime Juice", "1/2 oz Pineapple Syrup 2:1 (3/4 oz 1:1)", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Nick & Nora (coupe) glass, and garnish with freshly grated cinnamon. added bitters, removed the lemon slice garnish, changed the rum origin from Santa Cruz (Virgin Islands) to Jamaica, and replaced the sugar with the pineapple syrup to all pineapple syrup to modernize the classic. Once prepared, Ned King's Gem proffered cinnamon, barrel-aged, and vaguely fruity aromas to the nose. Next, lime and pineapple notes on the sip revealed rum, Cognac, tropical, clove, and allspice flavors on the swallow.", "body_text": "1 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)\n1 oz Appleton Signature Rum (Appleton 8 Year)\n3/4 oz Lime Juice\n1/2 oz Pineapple Syrup 2:1 (3/4 oz 1:1)\n1 dash Angostura Bitters\nShake with ice, strain into a Nick & Nora (coupe) glass, and garnish with freshly grated cinnamon.\nWhen we were in Easthampton a few weeks ago, we visited Lauren Clarke's store, Tip Top Wine Shop. Lauren used to run the seminal\nDrinkBoston\nblog from 2006 to 2014 that captured the players. places, and some of the recipes of the Boston cocktail renaissance in parallel (but with an earlier head start) with this blog. During our visit, she recommended a few nearby cocktail bars; however, we had an intinerary of breweries and a restaurant to visit and did not make it out for mixed drinks. One of those bars was Gigantic in Easthampton, and I found their recipe for Ned King's Gem in a 2022\nPunch\narticle. His riff on William Schmidt's\nThe Gem\nfrom the 1891\nThe Flowing Bowl Book\nadded bitters, removed the lemon slice garnish, changed the rum origin from Santa Cruz (Virgin Islands) to Jamaica, and replaced the sugar with the pineapple syrup to all pineapple syrup to modernize the classic. Once prepared, Ned King's Gem proffered cinnamon, barrel-aged, and vaguely fruity aromas to the nose. Next, lime and pineapple notes on the sip revealed rum, Cognac, tropical, clove, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cusg_sIDl42UiFMG9ndSC8fZcz8dsFhAB7h2un9z2cAQB10jOd-mpkBgCNBtcsR_4k5kmAo3tNYa4Ywm4uuScA2QRXGVuCwePkkQb_wgCRpjQb2RQhWL8EkXZMF1BQFlhpz45K9_7A0zl9EMeAlMi_tKmfxIAyKCbka2_C_SQkvh9KmFMCOj1PQY7rug/s320/nedkinggem_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cusg_sIDl42UiFMG9ndSC8fZcz8dsFhAB7h2un9z2cAQB10jOd-mpkBgCNBtcsR_4k5kmAo3tNYa4Ywm4uuScA2QRXGVuCwePkkQb_wgCRpjQb2RQhWL8EkXZMF1BQFlhpz45K9_7A0zl9EMeAlMi_tKmfxIAyKCbka2_C_SQkvh9KmFMCOj1PQY7rug/s800/nedkinggem_ig400.jpg", "comment_count": 0 }, { "title": "la chinesca", "url": "https://cocktailvirgin.blogspot.com/2026/02/la-chinesca.html", "published": "2026-02-28T08:00:00.057-05:00", "updated": "2026-02-28T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Paul Hammond and Priscilla Leong", "source": "The Madrusan Cocktail Companion", "year": null }, "categories": [ "cynar", "mezcal", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/4 oz Blanco Tequila (Cimarron)", "3/4 oz Cynar", "1/2 oz Sweet Vermouth (Alessio)", "3/8 oz Mezcal (Fosforo)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.", "body_text": "1 1/4 oz Blanco Tequila (Cimarron)\n3/4 oz Cynar\n1/2 oz Sweet Vermouth (Alessio)\n3/8 oz Mezcal (Fosforo)\nStir with ice, strain into a cocktail coupe, and garnish with an orange twist.\nTwo Saturdays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nand spied La Chinesca in the Manhattan section. It was attributed to Paul Hammond and Priscilla Leong now of The Flowing Bowl Cocktail Company in Melbourne. The other drink that I made from that duo was the\nNova Scotia\nas a Bourbon and Scotch Toronto with honey, and this one read like an agave\nLittle Italy\n.  Perhaps, they named the drink after the Chinatown in Mexicali, the state capital of Baja California, which historically has contained the largest Chinese community in Mexico. The population arrived to the area to build irrigation systems and either came from the United States to flee a wave of anti-Chinese sentiment or directly from China, and the laborers stayed in the area after the project was completed. The city blossomed during American Prohibition where laborers and farmers moved into the city to open and staff bars, restaurants, casinos, and hotels to welcome thirsty folks from north of the border. In the glass, La Chinesca gave forth an orange, herbal, grape, and smoke aroma. Next, grape and caramel notes on the sip wandered into vegetal, bitter herbal, and smoke flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGMhdAzTfSw55E8Bs6IGBtBvDQ9rbeJqo-TM1hmgaKwvSab1jXSppSwNoIKJfhAiohh5oH9qDqfQ57utABs7CyPq9c0Gb_Tm5_egQOHEN3cFXB82LzI8q_eMA0OnNV5KHYYVZy2nFR72o5zkmlqzUhHG6FGLeK-tg9y96i1Wy1ukihRSXr68BwhqsMdWz/s320/lachinesca_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGMhdAzTfSw55E8Bs6IGBtBvDQ9rbeJqo-TM1hmgaKwvSab1jXSppSwNoIKJfhAiohh5oH9qDqfQ57utABs7CyPq9c0Gb_Tm5_egQOHEN3cFXB82LzI8q_eMA0OnNV5KHYYVZy2nFR72o5zkmlqzUhHG6FGLeK-tg9y96i1Wy1ukihRSXr68BwhqsMdWz/s800/lachinesca_ig400.jpg", "comment_count": 0 }, { "title": "faithful departed", "url": "https://cocktailvirgin.blogspot.com/2026/03/faithful-departed.html", "published": "2026-03-01T08:00:00.039-05:00", "updated": "2026-03-01T08:00:00.117-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2022 }, "categories": [ "bitters (Angostura)", "chartreuse (green)", "kahlua", "rum", "simple syrup", "vermouth (sweet)", "whiskey" ], "ingredients": [ "1 oz Dubliner Irish Whiskey (Teeling Small Batch)", "1 oz Cihuatan Indigo Aged Rum (Doorly's 12 Year)", "1/2 oz Carpano Antica Sweet Vermouth (Alessio)", "1/4 oz Lucano Café (Borghetti)", "1/8 oz Green Chartreuse", "1/8 oz Demerara Syrup", "2 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe, and garnish with lemon oil from a twist (include the twist).", "body_text": "1 oz Dubliner Irish Whiskey (Teeling Small Batch)\n1 oz Cihuatan Indigo Aged Rum (Doorly's 12 Year)\n1/2 oz Carpano Antica Sweet Vermouth (Alessio)\n1/4 oz Lucano Café (Borghetti)\n1/8 oz Green Chartreuse\n1/8 oz Demerara Syrup\n2 dash Angostura Bitters\nStir with ice, strain into a coupe, and garnish with lemon oil from a twist (include the twist).\nTwo Sundays ago, I was perusing online recipe flashcards from The Violet Hour in Chicago, and I became enraptured with the Faithful Departed from their Fall 2022 menu. I have only had coffee liqueur and Green Chartreuse once before in the\nJungle Madness\n, so I was curious to try it in a Manhattan format. The name refers to the Anglican and Catholic concept of deceased Christians who are waiting in purgatory to arrive in heaven. That definition made me think of Ted Kilgore's\nPurgatory\nespecially with the straight spirits whiskey and Chartreuse overlap. In the glass, the Faithful Departed rose to the senses with a lemon oil and coffee bouquet. Next, roast and grape notes on the sip summoned rum, coffee, herbaceous, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGR1lIgFSknZzD5XiDqI8geJHjpZqW9zaeSXqT2pBTfFnbMe43b4AiMRSGBUbmn8j7H5BUgrElzfux3xFjRh0tmNL9iCepBin-iHlsiQ90bSMmeokjZYjuXaiScZQSvw7_uvSFKWGN2eGS8gkCxrzOVEBEB-wEfh2bE7E8AfNQWNqbKN6TN9f1N22Q3zm/s320/faithfuldeparted_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGR1lIgFSknZzD5XiDqI8geJHjpZqW9zaeSXqT2pBTfFnbMe43b4AiMRSGBUbmn8j7H5BUgrElzfux3xFjRh0tmNL9iCepBin-iHlsiQ90bSMmeokjZYjuXaiScZQSvw7_uvSFKWGN2eGS8gkCxrzOVEBEB-wEfh2bE7E8AfNQWNqbKN6TN9f1N22Q3zm/s800/faithfuldeparted_ig400.jpg", "comment_count": 0 }, { "title": "love in the time of covid", "url": "https://cocktailvirgin.blogspot.com/2026/03/love-in-time-of-covid.html", "published": "2026-03-02T08:00:00.053-05:00", "updated": "2026-03-02T08:00:00.118-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Keith Waldbauer", "source": "The Doctor's Office", "year": 2022 }, "categories": [ "apricot liqueur", "bitters (Peychaud's)", "creme de menthe", "lillet", "whiskey" ], "ingredients": [ "1 1/2 oz Suntory Toki Japanese Whisky", "1 oz Lillet Blanc (Cocchi Americano)", "1/4 oz Giffard Apricot Liqueur (Rothman & Winter)", "1/4 oz Giffard Menthe de Pastille (Tempus Fugit Crème de Menthe)", "2 dash Peychaud's Bitters" ], "instructions": "Stir with ice, strain into a cocktail (coupe) glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Suntory Toki Japanese Whisky\n1 oz Lillet Blanc (Cocchi Americano)\n1/4 oz Giffard Apricot Liqueur (Rothman & Winter)\n1/4 oz Giffard Menthe de Pastille (Tempus Fugit Crème de Menthe)\n2 dash Peychaud's Bitters\nStir with ice, strain into a cocktail (coupe) glass, and garnish with a lemon twist.\nTwo Mondays ago, I selected my copy of Neil Ratliff's 2022\nSeattle Cocktails\nbook for the night's libation. There, I was lured in by Love in the Time of Covid at The Doctor's Office. Bar director Keith Waldbauer described how it was created as a one-off for a charity during lockdown, and it was so successful that it became the bar's first original on a menu of classics. The concept of apricot and mint accents was something that I was familiar with from the\nLeap Frog\nand that I utilized in my\nDerby Julep\n, so I was curious to see how it would work here with Japanese whisky. Once this updated Gabriel García Márquez tribute drink was mixed, lemon, apricot, and mint aromas jumped out to the nose. Next, pear and grapefruit notes on the sip broadened into whisky, grapefruit, apricot, and mint flavors on the swallow. As the drink warmed up, the Peychaud's cherry and anise aspects started to come out on the back palate.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYN1tBqRWU6dqqub3kbKXD7rF2tDtnBGRKukbkcNhQlm_AZYOJ97jm6IACs6SrFUgWjxqBek1r5GmczP6jszu3RoDYxl0q68U0grG-CHqVRw0jrtJnusnaSmcb45lKheM30tD3xbILpoB2kqwxhf7wvELFc0iJ7LO9y2VHFIS8tLdgQ4ZEUZ6g0OobRE2/s320/loveinthetimecovid_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYN1tBqRWU6dqqub3kbKXD7rF2tDtnBGRKukbkcNhQlm_AZYOJ97jm6IACs6SrFUgWjxqBek1r5GmczP6jszu3RoDYxl0q68U0grG-CHqVRw0jrtJnusnaSmcb45lKheM30tD3xbILpoB2kqwxhf7wvELFc0iJ7LO9y2VHFIS8tLdgQ4ZEUZ6g0OobRE2/s800/loveinthetimecovid_ig400.jpg", "comment_count": 0 }, { "title": "polite meeting", "url": "https://cocktailvirgin.blogspot.com/2026/03/polite-meeting.html", "published": "2026-03-03T08:00:00.046-05:00", "updated": "2026-03-03T08:00:00.113-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Patterson House", "year": 2024 }, "categories": [ "bitters (other)", "creme de banane", "genever", "maple syrup", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Bols Genever (Bols Barrel-aged)", "1/2 oz Rittenhouse Rye", "1/4+ oz Giffard Crème de Banane (Tempus Fugit)", "1/8 oz Maple Syrup", "13 drop Root Beer Bitters (1 dash Bitter Queens Sarsparilla)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.", "body_text": "1 1/2 oz Bols Genever (Bols Barrel-aged)\n1/2 oz Rittenhouse Rye\n1/4+ oz Giffard Crème de Banane (Tempus Fugit)\n1/8 oz Maple Syrup\n13 drop Root Beer Bitters (1 dash Bitter Queens Sarsparilla)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.\nTwo Tuesdays prior, I returned to online recipe flashcards for The Patterson House in Nashville, and I was drawn in by a Genever-rye whiskey Old Fashioned called the Polite Meeting for their Fall 2024 menu. The Genever-maple pairing drew my attention since it has worked in drinks like the\nWestern Front\nand the\nSmokin' Bols\n, but Genever-banana is something that I have only seen in the\nThis That & The Other\nwhich had other flavors going on. In the glass, the Polite Meeting launched off with lemon and malty aromas. Next, malt and caramel notes on the sip unfurled into Genever, root beer, maple, banana, and wormwood flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V5-BAY1XTnfBnBsjSofPdDDiuVKegt2NCCKtR3k9AtGY7V1HPFTsIibVV2eulZgJ1l9DZwBNnpsGK7gZ2VOjgtEm30Fh0nUIWvl5iFRr-fBdym0sZgEPkt4WFqAIJE6HhHe1LIaPT-H1gehNAq7sm62cSymLvEpan8YPZNETatouB4s9dTIRJPUey6ev/s320/politemeeting_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V5-BAY1XTnfBnBsjSofPdDDiuVKegt2NCCKtR3k9AtGY7V1HPFTsIibVV2eulZgJ1l9DZwBNnpsGK7gZ2VOjgtEm30Fh0nUIWvl5iFRr-fBdym0sZgEPkt4WFqAIJE6HhHe1LIaPT-H1gehNAq7sm62cSymLvEpan8YPZNETatouB4s9dTIRJPUey6ev/s800/politemeeting_ig400.jpg", "comment_count": 0 }, { "title": "salvador dali lama", "url": "https://cocktailvirgin.blogspot.com/2026/03/salvador-dali-lama.html", "published": "2026-03-04T08:00:00.022-05:00", "updated": "2026-03-04T08:00:00.114-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "stir", "attribution": { "creator": "Keith Waldbauer", "source": "The Doctor's Office", "year": null }, "categories": [ "amaro", "ancho reyes", "mezcal", "sherry" ], "ingredients": [ "1 oz Mezcal (Fosforo Ensemble)", "1 oz Amaro Montenegro", "1/2 oz Giffard Chili Liqueur (Ancho Reyes)", "1/2 oz Manzanilla Sherry (Lustau)" ], "instructions": "Stir with ice, strain into a Nick & Nora glass, and garnish with a Calabrian pepper (dried Thai Matchstick).", "body_text": "1 oz Mezcal (Fosforo Ensemble)\n1 oz Amaro Montenegro\n1/2 oz Giffard Chili Liqueur (Ancho Reyes)\n1/2 oz Manzanilla Sherry (Lustau)\nStir with ice, strain into a Nick & Nora glass, and garnish with a Calabrian pepper (dried Thai Matchstick).\nAfter making the Love in the Time of Covid, I was reminded that I had another recipe from Seattle's The Doctor's Office saved up. That one was the Salvador Dali Lama by Keith Waldbauer that my friend Daniel Zajic posted on his\nInstagram\nafter acquiring the recipe from one of the other bartenders. Daniel mentioned that while the drink was created with Giffard Piment d'Espelette, he has had good success at home with Ancho Reyes. Overall, it reminded me of a less bitter and citrus-driven\nAztec Death Whistle\n, so I was curious to give this one a go especially with the intriguingly fused drink name. Once prepared, the Salvador Dali Lama gave forth a smoke, roasted vegetable, and clementine aroma to the nose. Next, an orange and caramel notes on the sip led into smoky agave, chili pepper, almond, and tangerine flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTgGMnxH62POM05Qvk1y6qbgzzIabbbL2Ieos0r-oQiDQXwEr8vHsNnVpeT2Tsj-pVJqFuhYBQGg6e4GMfNo7PX97Gimgp2CKiXKsr_ByHUh59oVMFOEeUydRSn2BzEGdMFrVR3-yQGYUSnXJwESSY1e3dAbfmZyX89WfLgTfyKAOnmkw81GSB6G7384X/s320/salvadordalilama_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTgGMnxH62POM05Qvk1y6qbgzzIabbbL2Ieos0r-oQiDQXwEr8vHsNnVpeT2Tsj-pVJqFuhYBQGg6e4GMfNo7PX97Gimgp2CKiXKsr_ByHUh59oVMFOEeUydRSn2BzEGdMFrVR3-yQGYUSnXJwESSY1e3dAbfmZyX89WfLgTfyKAOnmkw81GSB6G7384X/s800/salvadordalilama_ig400.jpg", "comment_count": 0 }, { "title": "black jewel old fashioned", "url": "https://cocktailvirgin.blogspot.com/2026/03/black-jewel-old-fashioned.html", "published": "2026-03-05T08:00:00.048-05:00", "updated": "2026-03-05T08:00:00.116-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Patterson House", "year": 2024 }, "categories": [ "amaro", "bitters (other)", "creme de cassis", "simple syrup", "whiskey", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Glendalough Double Barrel Irish Whiskey (Teeling Small Batch)", "1/2 oz Old Overholt 86° Rye Whiskey", "1/4 oz Crème de Cassis (Massenez)", "1/4 oz Amaro Ciociaro", "1/8 oz Cane Syrup (Sirup JM)", "1 dash Bittercube Bolivar Bitters (Bittercube Trinity)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Glendalough Double Barrel Irish Whiskey (Teeling Small Batch)\n1/2 oz Old Overholt 86° Rye Whiskey\n1/4 oz Crème de Cassis (Massenez)\n1/4 oz Amaro Ciociaro\n1/8 oz Cane Syrup (Sirup JM)\n1 dash Bittercube Bolivar Bitters (Bittercube Trinity)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nAnother recipe from The Patterson House in Nashville that I spotted in online recipe flashcards when I made the Polite Meeting two days prior was the Black Jewel Old Fashioned. This drink from the Fall 2024 menu collection appeared in a\nYelp\nreview that praised it in November 2024 and confirmed the timeframe. With Ciociaro being very much like Amer Picon, the combination reminded me of the Manhattan-like\nRock Island\nfrom\nPioneers of Mixing at Elite Bars: 1903-1933\n. Cassis has also worked well paired with other amaro such as the\nInstant Crush\nwith Fernet and the\nUnder the Veil\nwith Sfumato. Here with Irish whiskey and American rye, the Black Jewel Old Fashioned proffered an orange and dark fruit bouquet to the nose. Next, red and purple fruit coupled with caramel notes on the sip stepped aside for whiskey plus tannic and bitter dark fruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRGVZ1NzDXLj79rnlUvjUUdpz2c-jqcZ2W0N0yX3SGfOtT9_b85WCICsDPpKuclL7aQGJY0u17NMz2WNR8asZzlA-QEPFnfB_Wi7sglZsomt_LXqYRtALBPilAm1CEUH9Fhf6c4Iwb_UJwVqvTJcMTXlrbpw1jJFjam1wRcU5LXOQL3VPTRG82i3j64kj/s320/blackjewelof_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRGVZ1NzDXLj79rnlUvjUUdpz2c-jqcZ2W0N0yX3SGfOtT9_b85WCICsDPpKuclL7aQGJY0u17NMz2WNR8asZzlA-QEPFnfB_Wi7sglZsomt_LXqYRtALBPilAm1CEUH9Fhf6c4Iwb_UJwVqvTJcMTXlrbpw1jJFjam1wRcU5LXOQL3VPTRG82i3j64kj/s800/blackjewelof_ig400.jpg", "comment_count": 0 }, { "title": "my favorite mutiny", "url": "https://cocktailvirgin.blogspot.com/2026/03/my-favorite-mutiny.html", "published": "2026-03-06T08:00:00.070-05:00", "updated": "2026-03-06T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "absinthe", "benedictine", "bitters (Angostura)", "creme de cacao", "grapefruit juice", "lime juice", "rum" ], "ingredients": [ "1 1/2 oz Pineapple Rum (Planteray Stiggins' Fancy)", "1/2 oz Smith & Cross Rum", "1/2 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Benedictine", "1/2 oz Crème de Cacao (Bols)", "2 dash Angostura Bitters", "1 dash Absinthe (8 drop St. George)" ], "instructions": "Whip shake with crushed ice, pour into a mug, fill with more crushed ice, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Pineapple Rum (Planteray Stiggins' Fancy)\n1/2 oz Smith & Cross Rum\n1/2 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Benedictine\n1/2 oz Crème de Cacao (Bols)\n2 dash Angostura Bitters\n1 dash Absinthe (8 drop St. George)\nWhip shake with crushed ice, pour into a mug, fill with more crushed ice, and garnish with freshly grated nutmeg.\nTwo Fridays ago, I was still thinking about a drink that Andrea had recently had at Trina's Starlite Lounge called the Wagon Wheel Watusi with rye, Smith & Cross, Benedictine, crème de cacao, and lime. Trina's has paired cacao and Benedictine together before in the\nGrandpa's Drunk\n, and I have enjoyed the combination in drinks like the\nDivorcé in NYC\nand included it in my\nKing of Birds\n. For a direction, I took it in the way of the Jet Pilot riff\nBenny & the Jets\nand I dubbed it after a 2006 hip-hop song by The Coup called My Favorite Mutiny. I had enjoyed that song in a playlist created by a tequila brand ambassador, and I made note of it in my list of potential drinks names a few years ago.\nOnce prepared, My Favorite Mutiny launched off with a woody spice, rum funk, and chocolate aroma. Next, lime, grapefruit, and caramel notes on the sip sailed into funky rum, pineapple, herbal, chocolate, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10GSk3nSZpGm50m5H61vkPqv9OAj_NQIi7NLXp-HK65UfjBfWMzLyxs6S192BETBve7LpiU3xisNEJ9ozaYR5mWO-uYAiPtAlG9s55ZCzEVeuDhnr4mYe-zzT5RKiL5NESjT4Q1jAHU6e7OcfytuRvr3HNf5_zTTkuQIelSjkXi6BsCLor4BSEkiAhpoI/s320/myfavoritemutiny1.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxqlzdwCwv3163btwCrxlIstKDGmRJHSvIxm3At3KQttH4LuDbn-HZx5eGyr11Z3FQvqpUtOCA-qdVWvxs9Pi1UXUdD3nOf97ZSbh8EhmDQtRuXB2rntjxXAKzoFjJm4pJVcRMfE2vMJSrGmZQKMDzlQ7mioI1c04fdurcloQH1Zq6VHziNPvjDo7bhw-/s320/myfavoritemutiny2.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10GSk3nSZpGm50m5H61vkPqv9OAj_NQIi7NLXp-HK65UfjBfWMzLyxs6S192BETBve7LpiU3xisNEJ9ozaYR5mWO-uYAiPtAlG9s55ZCzEVeuDhnr4mYe-zzT5RKiL5NESjT4Q1jAHU6e7OcfytuRvr3HNf5_zTTkuQIelSjkXi6BsCLor4BSEkiAhpoI/s800/myfavoritemutiny1.jpg", "comment_count": 1 }, { "title": "dirk diggler", "url": "https://cocktailvirgin.blogspot.com/2026/03/dirk-diggler.html", "published": "2026-03-07T08:00:00.034-05:00", "updated": "2026-03-07T08:00:00.115-05:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Lorenzo Antinori", "source": "Bar Leone", "year": 2023 }, "categories": [ "bitters (Angostura)", "bitters (other)", "fernet-branca", "punt e mes", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Rittenhouse)", "1 1/2 oz Punt e Mes", "1 tsp Fernet Branca", "2 dash Peach Bitters (Fee Brothers)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with an orange twist.", "body_text": "1 1/2 oz Rye Whiskey (Rittenhouse)\n1 1/2 oz Punt e Mes\n1 tsp Fernet Branca\n2 dash Peach Bitters (Fee Brothers)\n1 dash Angostura Bitters\nStir with ice, strain into a coupe glass, and garnish with an orange twist.\nTwo Saturdays ago, I opened up my copy of\nThe Madrusan Cocktail Companion\nand spotted in the Manhattan section a recipe called the Dirk Diggler by Lorenzo Antinori at Bar Leone in Hong Kong circa 2023. Overall, it read like a Moto Guzzi (originally equal parts Booker's Bourbon and Punt e Mes) met a\nToronto\n. In the glass, the Dirk Diggler gave forth an orange, peach, and minty aroma. Next, grape notes on the sip boogied on over to rye, bitter herbal, and menthol flavors on the swallow with a peach and clove finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IpJ1tv6WBjzNYmgk0_grhT7kWFiO7vPz1fW6ADldkzqEnCRi2u2YRVtur48KxxGfLYkggq-EwCQPwo1XXhKNJ20koVtdoER1CJYHsu-GQPSgalZJSkCfwclfLhyphenhyphenhb3O4ZE-hcBRf6XnkNkGfGhFqVNx5vRd7fKwj2zIJf1GvBqHXyGoPyU2zV4gK7bf1/s320/dirkdiggler_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IpJ1tv6WBjzNYmgk0_grhT7kWFiO7vPz1fW6ADldkzqEnCRi2u2YRVtur48KxxGfLYkggq-EwCQPwo1XXhKNJ20koVtdoER1CJYHsu-GQPSgalZJSkCfwclfLhyphenhyphenhb3O4ZE-hcBRf6XnkNkGfGhFqVNx5vRd7fKwj2zIJf1GvBqHXyGoPyU2zV4gK7bf1/s800/dirkdiggler_ig400.jpg", "comment_count": 0 }, { "title": "rising sun", "url": "https://cocktailvirgin.blogspot.com/2026/03/rising-sun.html", "published": "2026-03-08T08:00:00.021-04:00", "updated": "2026-03-08T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Toro Bravo", "year": 2014 }, "categories": [ "grapefruit juice", "lime juice", "maraschino", "mezcal" ], "ingredients": [ "1 1/2 oz Mezcal (Fosforo Ensemble)", "3/4 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Maraska Maraschio", "1 pinch Salt (3 drop 20% Saline)" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lime wheel.", "body_text": "1 1/2 oz Mezcal (Fosforo Ensemble)\n3/4 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Maraska Maraschio\n1 pinch Salt (3 drop 20% Saline)\nShake with ice, strain into a coupe glass, and garnish with a lime wheel.\nTwo Sundays ago, I recalled a mezcal drink on\nReddit\ncalled the Rising Sun, and I tracked down the recipe to a 2014\nSaveur\narticle. The drink created at Toro Bravo in Portland, Oregon, came across like a mezcal\nHemingway Daiquiri\n, but the recipe that popped into my head first was the\nPrado\nthat I was reminded of the day before via the latest\nImbibe Magazine\nissue (the magazine used the Stan Jones' recipe with egg white and simple instead of grenadine one in the link). Moreover, there were of course traces of the\nDivision Bell\n's flavor profile here. Once shaken and strained, the Rising Sun greeted the senses with a lime, smoky, and nutty cherry aroma. Next, lime and grapefruit notes on the sip unfurled into vegetal, smoky, and nutty cherry flavors on the swallow with a lime peel and grapefruit pith finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZryxBisAPb9M9MmEAfevGdmhPkvh-Z1j1U_d0hodZ1JqdBEHRHr61hji35u_K-xLL6W1djyEu75A9TsF33jXuqu28iyQYv-w3zh9HRRXe6MunkwzPkkl-cOdkBlgzneg40novgQtZ9mX3PIqqSMxHw8pP-Eo7KOF1Cf3-GBlx0oq01Ig1zXa1PYzu-reP/s320/risingsun_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZryxBisAPb9M9MmEAfevGdmhPkvh-Z1j1U_d0hodZ1JqdBEHRHr61hji35u_K-xLL6W1djyEu75A9TsF33jXuqu28iyQYv-w3zh9HRRXe6MunkwzPkkl-cOdkBlgzneg40novgQtZ9mX3PIqqSMxHw8pP-Eo7KOF1Cf3-GBlx0oq01Ig1zXa1PYzu-reP/s800/risingsun_ig400.jpg", "comment_count": 0 }, { "title": "murder of crows", "url": "https://cocktailvirgin.blogspot.com/2026/03/murder-of-crows.html", "published": "2026-03-09T08:00:00.041-04:00", "updated": "2026-03-09T08:00:00.143-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "shake", "attribution": { "creator": "Rafa Garcia Febles", "source": "KindredCocktails", "year": 2017 }, "categories": [ "bitters (aromatic)", "grapefruit juice", "simple syrup (cinnamon)", "walnut liqueur", "whiskey (Rye)" ], "ingredients": [ "1 1/2 oz Rye Whiskey (Old Overholt 86°)", "3/4 oz Grapefruit Juice", "1/2 oz Nocino (Russo)", "1/4 oz Cinnamon Syrup", "1 dash Bitters (Angostura)" ], "instructions": "Shake with ice, strain into an old fashioned glass with ice, and garnish with a dehydrated lemon wheel (lemon twist).", "body_text": "1 1/2 oz Rye Whiskey (Old Overholt 86°)\n3/4 oz Grapefruit Juice\n1/2 oz Nocino (Russo)\n1/4 oz Cinnamon Syrup\n1 dash Bitters (Angostura)\nShake with ice, strain into an old fashioned glass with ice, and garnish with a dehydrated lemon wheel (lemon twist).\nTwo Mondays prior, I began perusing the\nKindredCocktails\ndatabase and spotted the Murder of Crows created by New York City bartender Rafa Garcia Febles in 2017. The combination of walnut liqueur and cinnamon syrup is one that worked well in the\nFive Year Plan\nand\nThe World is Yours\nand that I utilized in my\nShadows & Tall Trees\nat Russell House Tavern back in 2013. In the glass, the Murder of Crows gathered around the nose with a lemon, walnut, and cinnamon bouquet. Next, grapefruit and roast notes on the sip opened up into rye, walnut, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KITCg9Yfww-hDMtoteAsWLm1aUuLCemaw0g_ramixqabpcnoudODWYxo8cnLKTorOXlMvKcEVYNmrmmMv6c1eC1Pz16y9qTa5ap_0RFaPdEf7kGItxJjdntEEWpBePDprjDPKds87XHLinerdju4voQ5L4iCUVbTkydiBDLPVYqOAlSB36AXC30UC5Rb/s320/murderofcrows_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KITCg9Yfww-hDMtoteAsWLm1aUuLCemaw0g_ramixqabpcnoudODWYxo8cnLKTorOXlMvKcEVYNmrmmMv6c1eC1Pz16y9qTa5ap_0RFaPdEf7kGItxJjdntEEWpBePDprjDPKds87XHLinerdju4voQ5L4iCUVbTkydiBDLPVYqOAlSB36AXC30UC5Rb/s800/murderofcrows_ig400.jpg", "comment_count": 0 }, { "title": "hustle & cuss", "url": "https://cocktailvirgin.blogspot.com/2026/03/hustle-cuss.html", "published": "2026-03-10T08:00:00.051-04:00", "updated": "2026-03-10T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Jon Armstrong", "source": "Death & Co.: Welcome Home", "year": 2016 }, "categories": [ "bitters (aromatic)", "creme de cacao", "grapefruit juice", "lemon juice", "maple syrup", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Buffalo Trace Bourbon (Evan Williams Bonded)", "3/4 oz Lemon Juice", "1/2 oz Grapefruit Juice", "1/4 oz Marie Brizard White Crème de Cacao (Bols)", "1/4 oz Cinnamon Syrup", "1/4 oz Maple Syrup", "1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)" ], "instructions": "Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist (omit).", "body_text": "2 oz Buffalo Trace Bourbon (Evan Williams Bonded)\n3/4 oz Lemon Juice\n1/2 oz Grapefruit Juice\n1/4 oz Marie Brizard White Crème de Cacao (Bols)\n1/4 oz Cinnamon Syrup\n1/4 oz Maple Syrup\n1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)\nShake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist (omit).\nTwo Tuesdays ago, I selected Death & Co.'s\nWelcome Home\nbook off of the shelf and found the Hustle & Cuss by Jon Armstrong in 2016. There was no indication about why it was named that, but perhaps it was a tribute to the 2010 song by The Dead Weather. The grapefruit-maple-cinnamon trio appeared to be a driving force here; grapefruit-cinnamon is a proven duo in the Don's Mix as featured in the\n1934 Zombie\nand grapefruit-maple is one that I learned to appreciate in Don's\nVolcano Bowl\n. In structure, the recipe vaguely reminded me of the Dead Rabbit's\nDoctor's Orders\nwith the Bourbon, two citrus juices, cinnamon syrup, and modifiers, but the two take different paths. Here, the Hustle & Cuss donated a Bourbon, maple, and cinnamon aroma to the nose. Next, grapefruit and lemon on the sip flowed into Bourbon, maple, chocolate, cinnamon, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVA9pXBwl402wYv9tzgvuo-DqsK0Chh6UYw7UeVe_6gpVjKGP-I3ow6s9JhvVcLqOIDwfE4mI9sCT3IMiKfxjTG4XqaQcr4Wxn8JGNJQIhEfZhOzteGQg9GzRpCll63WpFwYaA3gbl7JldypgcxPF7KwxjcvH-g1tKNgaM9eD8JacbQLiouRISd8IyLtu/s320/hustleandcuss_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVA9pXBwl402wYv9tzgvuo-DqsK0Chh6UYw7UeVe_6gpVjKGP-I3ow6s9JhvVcLqOIDwfE4mI9sCT3IMiKfxjTG4XqaQcr4Wxn8JGNJQIhEfZhOzteGQg9GzRpCll63WpFwYaA3gbl7JldypgcxPF7KwxjcvH-g1tKNgaM9eD8JacbQLiouRISd8IyLtu/s800/hustleandcuss_ig400.jpg", "comment_count": 0 }, { "title": "fists of fury", "url": "https://cocktailvirgin.blogspot.com/2026/03/fists-of-fury.html", "published": "2026-03-11T08:00:00.054-04:00", "updated": "2026-03-11T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "The Varnish", "year": null }, "categories": [ "amaro", "grapefruit juice", "lime juice", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Tequila (Cimarron Blanco)", "1/2 oz Amaro Meletti", "1 oz Grapefruit Juice", "1/2 oz Lime Juice", "1/2 oz Simple Syrup" ], "instructions": "Shake with ice and strain into a coupe glass.", "body_text": "1 1/2 oz Tequila (Cimarron Blanco)\n1/2 oz Amaro Meletti\n1 oz Grapefruit Juice\n1/2 oz Lime Juice\n1/2 oz Simple Syrup\nShake with ice and strain into a coupe glass.\nTwo Wednesdays ago, I opened up my file of recipes that I have uncovered on online flashcard sites, and I opted for the Fists of Fury at the now shuttered The Varnish in Los Angeles. While I found the drink in a 2019 set, I spotted it in a\nYelp\nmenu photo and review from 2022, so it must have been popular enough to put on the cocktail list more than once. While the name made me think of Erick Castro's\nFive Point Palm Exploding Heart Technique\n, instead of a\nKill Bill: Vol. 2\nreference, it was most like a tribute to the 1972 Bruce Lee movie. Tequila and Meletti have paired well in drinks such as the\nAces & Eights\nand\nGuapo Buffone\n, and I used them to great effect in the\nCantiflas Mustache\n, so I was definitely curious to try this one. Once shaken and strained, the Fists of Fury unleashed a vegetal aroma from the tequila. Next, an attack from caramel, grapefruit, and lime notes on the sip opened up tequila, caramel-herbal, and floral flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MLbBmve49wWN7L9ZK8KR4UIaNfzVIKDbyx_mLSw28scYYpKbDSWs_m9huuk9mQ_iKtHezyqA0NP3q10s9A-CCyQCW2OtQEkbZ5DrTrl3h_7prjEPA4tCfjG8FXC-NJdP3qyoMiUAWiH5crtrkdv2XcZ7wM2gYZmEGU-UBLKsKzj6G_4clBIj4Qc57Brp/s320/fistsoffury_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MLbBmve49wWN7L9ZK8KR4UIaNfzVIKDbyx_mLSw28scYYpKbDSWs_m9huuk9mQ_iKtHezyqA0NP3q10s9A-CCyQCW2OtQEkbZ5DrTrl3h_7prjEPA4tCfjG8FXC-NJdP3qyoMiUAWiH5crtrkdv2XcZ7wM2gYZmEGU-UBLKsKzj6G_4clBIj4Qc57Brp/s800/fistsoffury_ig400.jpg", "comment_count": 0 }, { "title": "irresponsible husband", "url": "https://cocktailvirgin.blogspot.com/2026/03/irresponsible-husband.html", "published": "2026-03-12T08:00:00.040-04:00", "updated": "2026-03-12T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "whip", "attribution": { "creator": "Brian Lee", "source": "Noble Experiment", "year": 2013 }, "categories": [ "apricot liqueur", "lemon juice", "orgeat", "scotch" ], "ingredients": [ "1 1/2 oz Scotch (Famous Grouse)", "3/4 oz Lemon Juice", "3/8 oz Apricot Liqueur (Rothman & Winter)", "3/8 oz Orgeat" ], "instructions": "Whip shake, pour into a double old fashioned glass with crushed ice, mix, top with crushed ice, and garnish with freshly grated nutmeg.", "body_text": "1 1/2 oz Scotch (Famous Grouse)\n3/4 oz Lemon Juice\n3/8 oz Apricot Liqueur (Rothman & Winter)\n3/8 oz Orgeat\nWhip shake, pour into a double old fashioned glass with crushed ice, mix, top with crushed ice, and garnish with freshly grated nutmeg.\nTwo Thursdays prior, I reached for\nThe Madrusan Cocktail Companion\nand latched on to the Irresponsible Husband by Brian Lee at San Diego's Noble Experiment circa 2013 via the book's the Fix & Swizzle section. The apricot, orgeat, and lemon juice combination was one that I could date back to the 1937\nYellow Mist\n, and it appeared once before on the blog with Scotch in different proportions in the\nBrigadoon\n. Here, the Irresponsible Husband alerted the nose with a woody spice, nutty, and apricot aroma. Next, a creamy lemon sip was forgotten by Scotch, apricot, and almond flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVd0wg6E7x9rYR_z0jKahQQK368jB1aW2dIkuTGL54hzEj4Bh7H9uei5mcwEDb_jObO-lfaM1oI0GebkE7sEDonsfovEx5tY7RLHrBqZiqmDvOZKLvwo9NXJXKkUL-gpUwPPU7AoJqt_mO2mRxp_8oXknjMXGsN6Jo2xpHmOIwaqqfKQ5A7FQoiO-8nMM/s320/irresponsiblehusband_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVd0wg6E7x9rYR_z0jKahQQK368jB1aW2dIkuTGL54hzEj4Bh7H9uei5mcwEDb_jObO-lfaM1oI0GebkE7sEDonsfovEx5tY7RLHrBqZiqmDvOZKLvwo9NXJXKkUL-gpUwPPU7AoJqt_mO2mRxp_8oXknjMXGsN6Jo2xpHmOIwaqqfKQ5A7FQoiO-8nMM/s800/irresponsiblehusband_ig400.jpg", "comment_count": 0 }, { "title": "bermuda dunes", "url": "https://cocktailvirgin.blogspot.com/2026/03/bermuda-dunes.html", "published": "2026-03-13T08:00:00.050-04:00", "updated": "2026-03-13T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "pilsner glass", "technique": "whip", "attribution": { "creator": null, "source": "Tonga Hut", "year": 2015 }, "categories": [ "curacao", "lemon juice", "orange juice", "orgeat", "pimento dram", "rum", "rum (white)" ], "ingredients": [ "1 1/2 oz Cruzan Gold Rum (Privateer New England Reserve)", "1 oz Cruzan Silver Rum (Rhum Barbancourt 110° White)", "1 oz Orange Juice", "1 oz Lemon Juice", "3/4 oz Orgeat", "1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)", "1/4 oz Allspice Dram (Hamilton's)" ], "instructions": "Whip shake with crushed ice, pour into a pilsner glass (coconut mug), fill with crushed ice, and garnish with mint, lime wheel, and cherry (cherry only).", "body_text": "1 1/2 oz Cruzan Gold Rum (Privateer New England Reserve)\n1 oz Cruzan Silver Rum (Rhum Barbancourt 110° White)\n1 oz Orange Juice\n1 oz Lemon Juice\n3/4 oz Orgeat\n1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)\n1/4 oz Allspice Dram (Hamilton's)\nWhip shake with crushed ice, pour into a pilsner glass (coconut mug), fill with crushed ice, and garnish with mint, lime wheel, and cherry (cherry only).\nTwo Fridays ago, I was feeling a tropical mood, so I chose to make the Bermuda Dunes from the Tonga Hut in Los Angeles that I had found in a set of online recipe flashcards. While the flashcards were for the 2015 menu, it is unclear what year this drink was created, and it is still served there under the house originals section on the current menu. Overall, this Mai Tai-like number shares a lot of similarity with the\nNutty Like a Fruitcake\nwith different rums, different proportions, and no bitters. Once mixed with somewhat more robust rums, the Bermuda Dunes arrived at the nose with orange, almond, allspice, and funky rum aromas. Next, a creamy orange and lemon sip stepped aside for rum, orange, almond, allspice, and a touch of grassy rum funk flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRFCsQrnCy_3TmDxE9fqu7pGEQJ3dkQOz0LTDBXBv8a7x1qTKy-nBPkFP2YqzLKcAiVvj2ktv1uTuW9-tPNR5NVtg8LikVN98D593yS7RoaVh0bfInJKzHLe6DnBHUE0WID6VV_3NBCH6_Ne34ueKwPGyY_gFo02M3MjV2NENPIfGzs2T5jQ6Y1zeodVi/s320/bermudadunes_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRFCsQrnCy_3TmDxE9fqu7pGEQJ3dkQOz0LTDBXBv8a7x1qTKy-nBPkFP2YqzLKcAiVvj2ktv1uTuW9-tPNR5NVtg8LikVN98D593yS7RoaVh0bfInJKzHLe6DnBHUE0WID6VV_3NBCH6_Ne34ueKwPGyY_gFo02M3MjV2NENPIfGzs2T5jQ6Y1zeodVi/s800/bermudadunes_ig400.jpg", "comment_count": 0 }, { "title": "casting spells", "url": "https://cocktailvirgin.blogspot.com/2026/03/casting-spells.html", "published": "2026-03-14T08:00:00.025-04:00", "updated": "2026-03-14T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Mekmaann", "source": "Reddit Cocktail forum", "year": null }, "categories": [ "lime juice", "maraschino", "strega", "whiskey (Rye)" ], "ingredients": [ "3/4 oz Rye Whiskey (Rittenhouse)", "3/4 oz Strega", "3/4 oz Maraska Maraschino", "3/4 oz Lime Juice" ], "instructions": "Shake with ice, strain into a Nick & Nora glass (coupe), and garnish with a cherry.", "body_text": "3/4 oz Rye Whiskey (Rittenhouse)\n3/4 oz Strega\n3/4 oz Maraska Maraschino\n3/4 oz Lime Juice\nShake with ice, strain into a Nick & Nora glass (coupe), and garnish with a cherry.\nRecently on the\nReddit\nCocktail forum, user Mekmaann (same handle on\nInstagram\n) posted an intriguing drink called Casting Spells as a\nFinal Ward\n-Last Word family member of sorts. I assumed that the name is a reference to Strega meaning \"witch\" in Italian. Up until this point, Strega and Maraschino have only been paired in two drinks that I have tried – one was Chris Hannah's\n'Round Midnight\nand the other\nNorth of Sunset\nthat I created mirroring Chris' drink making and naming style. In the glass, the Casting Spells put forth a nutty cherry and star anise aroma. Next, lime and cherry notes on the sip transfered into rye, anise, minty pine, cherry, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOZhqjpuqT0uUa5WRLyiWGZxBzrhMPQp6Hk-p8NV_SwVT2RYo_WYYSxX1s0DaJaTQ-Ij0WQv2aK8v2hYu2DDcC_mzRL30SvwR-2kvd0CA6LCnSm-GnJ1hGVxiJlL6W7EliLsghS70SD-W4VAnRr0K_snshric61V1170eHS888AWkmxfV1kO4iigxMgIa/s320/castingspells_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOZhqjpuqT0uUa5WRLyiWGZxBzrhMPQp6Hk-p8NV_SwVT2RYo_WYYSxX1s0DaJaTQ-Ij0WQv2aK8v2hYu2DDcC_mzRL30SvwR-2kvd0CA6LCnSm-GnJ1hGVxiJlL6W7EliLsghS70SD-W4VAnRr0K_snshric61V1170eHS888AWkmxfV1kO4iigxMgIa/s800/castingspells_ig400.jpg", "comment_count": 0 }, { "title": "the noble experiment", "url": "https://cocktailvirgin.blogspot.com/2026/03/the-noble-experiment.html", "published": "2026-03-15T08:00:00.043-04:00", "updated": "2026-03-15T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Roxanne's", "year": 2012 }, "categories": [ "bitters (Peychaud's)", "lemon juice", "orgeat", "simple syrup (ginger)", "tequila" ], "ingredients": [ "1 1/2 oz Casa Noble Tequila (Cimarron Blanco)", "3/4 oz Lemon Juice", "1/2 oz Ginger Syrup", "1/2 oz Orgeat", "2 dash Peychaud's Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Casa Noble Tequila (Cimarron Blanco)\n3/4 oz Lemon Juice\n1/2 oz Ginger Syrup\n1/2 oz Orgeat\n2 dash Peychaud's Bitters\nShake with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Sundays ago, I spotted an interesting looking tequila drink called the Noble Experiment in a set of online recipe flashcards for Roxanne's in Long Beach, California. While the recipe set was from 2015, it was older than that for I soon found a 2012\nYelp\ndrink photo; moreover, perhaps their choice of tequila brands spurred on the reference to Prohibition in the name. The ginger-orgeat combination was one that I last saw a few weeks ago with the\nSet Sail\n, but that duo has only accented sugar cane spirits, gin, and amari but never agave distillates from what I have written about on the blog. In the glass, the Noble Experiment proposed a lemon, vegetal agave, and ginger bouquet for the nose. Next, a creamy lemon sip advanced into tequila, almond, and ginger flavors on the swallow with a cherry and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuTLfKZUD5_dcdPRYvsl3ixzMmEqV75P_KVWV_bw8tz5xydx-zmnGj_ZQcJk7Hs9sCm4U9uUBqLNBtt3UIi_KaWr8vwe5_j1iM5C7fxJDjYLK_NEw7c0xoKFIUu4pwx94yu69mFhVhtq5zh3-GkfG2OOX_ETwYkCjqvHkjgOYdRJSfthqRCf5_aQsO-UW/s320/nobleexpt_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuTLfKZUD5_dcdPRYvsl3ixzMmEqV75P_KVWV_bw8tz5xydx-zmnGj_ZQcJk7Hs9sCm4U9uUBqLNBtt3UIi_KaWr8vwe5_j1iM5C7fxJDjYLK_NEw7c0xoKFIUu4pwx94yu69mFhVhtq5zh3-GkfG2OOX_ETwYkCjqvHkjgOYdRJSfthqRCf5_aQsO-UW/s800/nobleexpt_ig400.jpg", "comment_count": 0 }, { "title": "pitter patter", "url": "https://cocktailvirgin.blogspot.com/2026/03/pitter-patter.html", "published": "2026-03-16T08:00:00.038-04:00", "updated": "2026-03-16T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": null, "source": "The Patterson House", "year": 2024 }, "categories": [ "amer picon", "bitters (Angostura)", "bitters (orange)", "maraschino", "sherry", "simple syrup", "whiskey (Rye)" ], "ingredients": [ "2 oz Rittenhouse Rye", "1/2 oz Amontillado Sherry (Lustau)", "1/2 oz Bigallet China-China (Amer Picon)", "1/4 oz Maraschino (Luxardo)", "1/8 oz Demerara Syrup", "1 dash Angostura Bitters", "1 dash Regan's Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a cocktail coupe, and garnish with a cherry.", "body_text": "2 oz Rittenhouse Rye\n1/2 oz Amontillado Sherry (Lustau)\n1/2 oz Bigallet China-China (Amer Picon)\n1/4 oz Maraschino (Luxardo)\n1/8 oz Demerara Syrup\n1 dash Angostura Bitters\n1 dash Regan's Orange Bitters (Angostura Orange)\nStir with ice, strain into a cocktail coupe, and garnish with a cherry.\nTwo Mondays prior, I returned to the sets of online recipe flashcards from the Patterson House in Nashville and landed on the Pitter Patter from their Summer 2024 menu. While the recipe card lacked the serving style, I was able to glean it from an\nInstagram\nreel. Overall, it was akin to a\nBrooklyn\nCocktail with sherry instead of dry vermouth, and also similar to the\nBlue Collar\ngiven the two bitters as accents. In the glass, the Pitter Patter roused up a dark orange and nutty cherry aroma. Next, a semi-dry caramel and grape sip crossed into rye, nutty cherry, dark orange, and oxidized sherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuo9eLevv7pLzvz3rGF5ZNaKnqc4xehBmTPF0yRLl5g9GU5b8fV5nLG0AVT1OaEV-SdZpdcs8QUE4oW9CHKszHV2oSI81Y2EuujbolnHPjiaOdbexkFgj5xcXRVlaNbXOw2HYkx3VaaZRN7K0LzLYZ3nM5xI3mlf8hyphenhyphenbe3jsip36bzNb9JHBXczjV1lGp/s320/pitterpatter_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuo9eLevv7pLzvz3rGF5ZNaKnqc4xehBmTPF0yRLl5g9GU5b8fV5nLG0AVT1OaEV-SdZpdcs8QUE4oW9CHKszHV2oSI81Y2EuujbolnHPjiaOdbexkFgj5xcXRVlaNbXOw2HYkx3VaaZRN7K0LzLYZ3nM5xI3mlf8hyphenhyphenbe3jsip36bzNb9JHBXczjV1lGp/s800/pitterpatter_ig400.jpg", "comment_count": 1 }, { "title": "dandelion", "url": "https://cocktailvirgin.blogspot.com/2026/03/dandelion.html", "published": "2026-03-17T08:00:00.029-04:00", "updated": "2026-03-17T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Attaboy", "year": null }, "categories": [ "absinthe", "amaro", "lemon juice", "mezcal", "st. germain" ], "ingredients": [ "3/4 oz Mezcal (Fosforo Ensemble)", "3/4 oz Elderflower Liqueur (St. Elder)", "3/4 oz Amaro Montenegro", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a coupe glass rinsed with absinthe (St. George), and garnish with a lemon twist.", "body_text": "3/4 oz Mezcal (Fosforo Ensemble)\n3/4 oz Elderflower Liqueur (St. Elder)\n3/4 oz Amaro Montenegro\n3/4 oz Lemon Juice\nShake with ice, strain into a coupe glass rinsed with absinthe (St. George), and garnish with a lemon twist.\nTwo Tuesdays ago, I uncovered a recent set of online recipe flashcards for Attaboy, and I started with the Dandelion as a riff on Sam Ross' Corpse Reviver #2 variation, the\nSunflower\n. A post with a photo on\nReddit\nCocktails dates this cocktail to at least two years ago. Surprisingly, elderflower liqueur and Montenegro have only appeared one time before on the blog, namely the\nDerby Scaffa\nat Backbar, so I was curious to try it here. Once mixed, the Dandelion gave forth an anise, smoky, caramel, and floral aroma. Next, lemon and caramel notes on the sip blossomed into smoky agave, orange, grapefruit, and floral flavors on the swallow with a smoke and anise finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXhSWNdVZ5hiXivj8TJPwHgA_9vK9euCZlX9AMgERkXYsj6E_tzhyphenhyphenflvzOmjZw0qewKxM9ZCG9van8Ik479fW9-KfM-X1BKOUCwCSXHbNfflRiBCp-Uch61X9YzYnYra7oCKRTWArxwerhiPlZAA2UfCs73X0V2OAhBp7zbVlM-Rof4UdSmNNi6PkdK6b/s320/dandelion_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXhSWNdVZ5hiXivj8TJPwHgA_9vK9euCZlX9AMgERkXYsj6E_tzhyphenhyphenflvzOmjZw0qewKxM9ZCG9van8Ik479fW9-KfM-X1BKOUCwCSXHbNfflRiBCp-Uch61X9YzYnYra7oCKRTWArxwerhiPlZAA2UfCs73X0V2OAhBp7zbVlM-Rof4UdSmNNi6PkdK6b/s800/dandelion_ig400.jpg", "comment_count": 0 }, { "title": "the mental demands of modern life", "url": "https://cocktailvirgin.blogspot.com/2026/03/the-mental-demands-of-modern-life.html", "published": "2026-03-18T08:00:00.045-04:00", "updated": "2026-03-18T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sam McCullough", "source": "Patterson House", "year": 2022 }, "categories": [ "bitters (Angostura)", "bitters (orange)", "creme de banane", "fernet-branca", "sherry", "tequila", "vermouth (sweet)" ], "ingredients": [ "1 1/2 oz Altos Reposado Tequila (Cimarron)", "1/2 oz Pedro Ximenez Sherry (Lustau)", "1/2 oz Cocchi Sweet Vermouth (Alessio)", "3/8 oz Fernet Branca", "3/8 oz Giffard Crème de Banane (Tempus Fugit)", "2 dash Regan's Orange Bitters (Angostura Orange)", "1 dash Angostura Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Altos Reposado Tequila (Cimarron)\n1/2 oz Pedro Ximenez Sherry (Lustau)\n1/2 oz Cocchi Sweet Vermouth (Alessio)\n3/8 oz Fernet Branca\n3/8 oz Giffard Crème de Banane (Tempus Fugit)\n2 dash Regan's Orange Bitters (Angostura Orange)\n1 dash Angostura Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I returned to the online recipe flashcards for the Patterson House in Nashville, and The Mental Demands of Modern Life called out to me especially since I had just replaced my bottle of Pedro Ximenez. A 2022\nStarChefs\narticle attributed the drink to bartender Sam McCullough. While the aged spirit, banana, and Fernet trio makes me think of the\nAway Colors\n, the closest drink that I have tried is a mezcal with vermouth version called\nDead in the Water\n, and I created a gin with vermouth Hanky Panky riff called\nMonkey Business\n. The Mental Demands of Modern Life in the glass evolved an orange, raisin, and menthol aroma. Next, grape and caramel notes on the sip unloaded vegetal agave, cooked banana, raisin, gentian bitter, and menthol flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQliguFbndN9349Cl3bVEaYcLzj8zwj-yTPtjbUXAZZCPgZ-gUgDNo8-7ESTjCx4ZPd9ta7Dl65iP82eWkohlSXHd2aklKWWiAdLRjHasdWoHV7wGXUS5n5go6gR8poAGJqP7RWlpC3Mx3BfAiSjCd7AyeJzhgIniLM-I3pU1Rul2egPaoD5cQIf0i9R8F/s320/thementaldemands.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQliguFbndN9349Cl3bVEaYcLzj8zwj-yTPtjbUXAZZCPgZ-gUgDNo8-7ESTjCx4ZPd9ta7Dl65iP82eWkohlSXHd2aklKWWiAdLRjHasdWoHV7wGXUS5n5go6gR8poAGJqP7RWlpC3Mx3BfAiSjCd7AyeJzhgIniLM-I3pU1Rul2egPaoD5cQIf0i9R8F/s800/thementaldemands.jpg", "comment_count": 1 }, { "title": "the belafonte", "url": "https://cocktailvirgin.blogspot.com/2026/03/the-belafonte.html", "published": "2026-03-19T08:00:00.054-04:00", "updated": "2026-03-19T08:00:00.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Wilson & Wilson Private Detective Agency", "year": 2017 }, "categories": [ "creme de banane", "lime juice", "pineapple juice", "rum", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Angostura Rum (Monymusk Classic Gold)", "3/4 oz Banana Liqueur (Tempus Fugit)", "1/2 oz Lime Juice", "1/2 oz Pineapple Juice", "1/4 oz Ginger Syrup" ], "instructions": "Shake with ice and strain into a coupe glass. I added a lime wheel garnish.", "body_text": "1 1/2 oz Angostura Rum (Monymusk Classic Gold)\n3/4 oz Banana Liqueur (Tempus Fugit)\n1/2 oz Lime Juice\n1/2 oz Pineapple Juice\n1/4 oz Ginger Syrup\nShake with ice and strain into a coupe glass. I added a lime wheel garnish.\nTwo Thursdays ago, I looked through the recipes that I had marked down from online flashcard sets for the Wilson & Wilson Private Detective Agency, a speakeasy connected to Bourbon & Branch in San Francisco. There, I was lured in by the Belafonte from a 2017 menu. There is already one other\nBelafonte\nfrom The Hawthorne on the blog as well as the\nStack Banana\nfrom the Baldwin Bar making reference to Belafonte's most famous song. Moreover, at the tail end of my tenure at Russell House Tavern in 2015, we had a Belafonte on the dessert menu of black strap rum, banana liqueur, allspice dram, and housemade coffee bitters. Regardless, this combination called out to be made. In the glass, the Belafonte offered up pineapple and banana aromas to the nose. Next, lime, pineapple, and caramel notes on the sip opened up into rum, banana, pineapple, and ginger flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHFhPpO8gV4Y0kDyDlqBuHltJvY5HrsbE47b5CB6QY7rVh9O8NhkX5Hj_8az8IlhHx3tD_wxp8ioRXmzTzzrv3DLTpjSiy8ZCDEA4UZPzVO81I2E4CbkSdB4p6l5gDutFHuRaezT9YzQlKwljDZXAM5TbmmEShVRht0vTcxStEVhcnJReng6p9q64XWIu/s320/belafonte_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHFhPpO8gV4Y0kDyDlqBuHltJvY5HrsbE47b5CB6QY7rVh9O8NhkX5Hj_8az8IlhHx3tD_wxp8ioRXmzTzzrv3DLTpjSiy8ZCDEA4UZPzVO81I2E4CbkSdB4p6l5gDutFHuRaezT9YzQlKwljDZXAM5TbmmEShVRht0vTcxStEVhcnJReng6p9q64XWIu/s800/belafonte_ig400.jpg", "comment_count": 0 }, { "title": "hillside cocktail", "url": "https://cocktailvirgin.blogspot.com/2026/03/hillside-cocktail.html", "published": "2026-03-20T08:00:00.036-04:00", "updated": "2026-03-20T08:00:00.138-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Chris Bostick", "source": "The Varnish", "year": 2011 }, "categories": [ "amaro nonino", "gin", "vermouth (dry)" ], "ingredients": [ "1 1/2 oz Junipero Gin (Tanqueray)", "3/4 oz Dolin Dry Vermouth", "3/4 oz Amaro Nonino", "2 dash Chartreuse Elixir Vegetal" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Junipero Gin (Tanqueray)\n3/4 oz Dolin Dry Vermouth\n3/4 oz Amaro Nonino\n2 dash Chartreuse Elixir Vegetal\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays ago, I spotted a reference to the Hillside Cocktail created by Chris Bostick at The Varnish. I soon uncovered a\nYouTube\nvideo from 2011 where Chris made the drink and provided the recipe. Back in 2011, this recipe would be notable for Elixir Vegetal had to be suitcase smuggled (although at some point Cocktail Kingdom had a stash), but now as of a few years ago, it is legally imported here. The recipe reminded me of Eastern Standard's\nAprilia\nwhich is an equal parts number with Cocchi Americano accented by grapefruit bitters instead of dry vermouth and Elixir Vegetal. Once stirred and strained, the Hillside Cocktail proffered a lemon, herbaceous, and pine aroma. Next, light caramel notes on the sip tumbled into pine, herbaceous, and caramel-herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-ETr94VHu-bGtVmrjxR8m2XfRXwCyxd5_kwabO1U1cEBE3vglEQiTa59uhA4bQZM8QSugivrYFnIMt16dg40W4Km6aRmdRx3tHFQV72IRhc-RId1kt3fFcdZuS6yN_hylKyJ5Y6XHj_95iSpQ7j3Xler4bj9skzPVmpl0gWOxoKO3-V6TZS3YPpBuKmv/s320/hillside2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-ETr94VHu-bGtVmrjxR8m2XfRXwCyxd5_kwabO1U1cEBE3vglEQiTa59uhA4bQZM8QSugivrYFnIMt16dg40W4Km6aRmdRx3tHFQV72IRhc-RId1kt3fFcdZuS6yN_hylKyJ5Y6XHj_95iSpQ7j3Xler4bj9skzPVmpl0gWOxoKO3-V6TZS3YPpBuKmv/s800/hillside2_ig400.jpg", "comment_count": 3 }, { "title": "devil's whisper", "url": "https://cocktailvirgin.blogspot.com/2026/03/devils-whisper.html", "published": "2026-03-21T08:00:00.022-04:00", "updated": "2026-03-21T08:00:00.119-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Attaboy", "year": null }, "categories": [ "amaro", "apple cider", "chartreuse (green)", "rum" ], "ingredients": [ "1 oz Smith & Cross Rum", "1 oz Amaro Braulio", "1/2 oz Green Chartreuse", "1/2 oz Apple Brandy (Laird's Bonded)" ], "instructions": "Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.", "body_text": "1 oz Smith & Cross Rum\n1 oz Amaro Braulio\n1/2 oz Green Chartreuse\n1/2 oz Apple Brandy (Laird's Bonded)\nStir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist.\nTwo Saturdays ago, I returned to a relatively recent set of online recipe flashcards that I found for Attaboy, and I picked the Devil's Whisper. While there are four Braulio-Yellow Chartreuse drinks on the blog such as the\nInside Job\n, this is the first time that I had seen Braulio paired with Green Chartreuse. In the glass, the Devil's Whispered communicated a grapefruit, caramel, rum funk, and herbal aroma to the nose. Next, caramel and apple notes on the sip revealed funky rum, caramel, herbal, and herbaceous flavors on the swallow with a pine finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikO2RAPBKOQsIa1phAczLdTALKrt-ZjSydNxGw4iVvTvADMLvHiHDzjqiUK-Vwv9_E9esY_szF3D_2WvOZ4qdKvJJ1pbyKUE0cPwjdF8NBPPLW3idMVbscwq2gJjayjQ_lR3i8D0jfV6usxEn_CfiCY0Ta3IiLaGy7yXzYffIJ4K15bLtwJ_CCVPxp724q/s320/devilswhisper_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikO2RAPBKOQsIa1phAczLdTALKrt-ZjSydNxGw4iVvTvADMLvHiHDzjqiUK-Vwv9_E9esY_szF3D_2WvOZ4qdKvJJ1pbyKUE0cPwjdF8NBPPLW3idMVbscwq2gJjayjQ_lR3i8D0jfV6usxEn_CfiCY0Ta3IiLaGy7yXzYffIJ4K15bLtwJ_CCVPxp724q/s800/devilswhisper_ig400.jpg", "comment_count": 0 }, { "title": "scoundrel", "url": "https://cocktailvirgin.blogspot.com/2026/03/scoundrel.html", "published": "2026-03-22T08:00:00.037-04:00", "updated": "2026-03-22T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Yao Wong", "source": "The Elysian", "year": 2021 }, "categories": [ "bitters (orange)", "chartreuse (green)", "scotch", "sherry" ], "ingredients": [ "1 1/2 oz Scotch (Famous Grouse)", "1/2 oz Islay Scotch (Ardbeg 10 Year)", "3/4 oz Pedro Ximenez Sherry (Lustau)", "1/4 oz Green Chartreuse", "1 dash Orange Bitters (Angostura Orange)" ], "instructions": "Stir with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Scotch (Famous Grouse)\n1/2 oz Islay Scotch (Ardbeg 10 Year)\n3/4 oz Pedro Ximenez Sherry (Lustau)\n1/4 oz Green Chartreuse\n1 dash Orange Bitters (Angostura Orange)\nStir with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Sundays ago, I reached for my copy of\nThe Madrusan Cocktail Companion\nand found the Scoundrel by Yao Wong at The Elysian in Melbourne circa 2021 in the Manhattan section. While I have not had Green Chartreuse and Pedro Ximenez before, I have had it paired with other sherries such as in\nThe Mouse's Tale\nand the\nGhost of Castle Island\n. In the glass, the Scoundrel countered with a lemon, raisin, peat smoke, and herbaceous aroma. Next, a rich grape sip revealed smoky Scotch, raisin, and herbaceous flavors on the swallow with dried fruit and smoke on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmk4w1bcuNZ2u4gtQVxRpLtoqrWevk1G6JeejErojoFTXYbgYfEQh6DQsWkoC-08gMyQFnNNPSY7yTdAQLs13xIsoM91uxJIUdYxc96esNWD-clqnaja2Q8iaXxiwSyYBzrbo-AfQXGzkjSLs0t-6Jaw3MhuOQrfqeD-XBnG5lTXDLCy88nYTmSvEWlRQJ/s320/scoundrel_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmk4w1bcuNZ2u4gtQVxRpLtoqrWevk1G6JeejErojoFTXYbgYfEQh6DQsWkoC-08gMyQFnNNPSY7yTdAQLs13xIsoM91uxJIUdYxc96esNWD-clqnaja2Q8iaXxiwSyYBzrbo-AfQXGzkjSLs0t-6Jaw3MhuOQrfqeD-XBnG5lTXDLCy88nYTmSvEWlRQJ/s800/scoundrel_ig400.jpg", "comment_count": 0 }, { "title": "call it a night", "url": "https://cocktailvirgin.blogspot.com/2026/03/call-it-night.html", "published": "2026-03-23T08:00:00.033-04:00", "updated": "2026-03-23T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "stir", "attribution": { "creator": "Katie Rose", "source": "Goodkind", "year": 2019 }, "categories": [ "absinthe", "averna", "sherry", "vermouth (sweet)", "whiskey (Bourbon)" ], "ingredients": [ "2 oz Bourbon (Evan Williams Bonded)", "3/4 oz Carpano Sweet Vermouth (Alessio)", "1/2 oz Pedro Ximenez (Lustau)", "1 tsp Averna" ], "instructions": "Stir with ice and strain into a coupe glass rinsed with absinthe (Butterfly).", "body_text": "2 oz Bourbon (Evan Williams Bonded)\n3/4 oz Carpano Sweet Vermouth (Alessio)\n1/2 oz Pedro Ximenez (Lustau)\n1 tsp Averna\nStir with ice and strain into a coupe glass rinsed with absinthe (Butterfly).\nTwo Mondays ago, I turned to an old\nImbibe Magazine\narticle from April 2019 to make a Manhattan riff called the Call It a Night created by Katie Rose at Goodkind in Milwaukee, Wisconsin. The pairing of sweet vermouth and Pedro Ximenez have worked well in drinks like the\nStage Dives & Fist Fights\n,\nWilliam Wallace\n, and\nRiddles in the Dark\n, so I was curious to try it here with Averna and absinthe accents. In the glass, the Call It a Night summoned a licorice and raisin aroma. Next, a rich grape sip wandered off to showcase Bourbon, fig, and anise flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj63qdz3oG4ItpMB4epjVfVzHfUErayIIaYdrCe6ujLAlBtUnXYQ-tpjY4hlfhVFAhcjHRmsFxocn23zF59WWzW0xcDGqwpSy9MFJRJcUUAia7x_bcmWcbzyZy0NErNrpJUSGR0ck4lnEcTci3xUDUDEPYdb6ykhLzeQDLfAMFynEctg0wTxa4WX7nfcKc/s320/callitanight_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj63qdz3oG4ItpMB4epjVfVzHfUErayIIaYdrCe6ujLAlBtUnXYQ-tpjY4hlfhVFAhcjHRmsFxocn23zF59WWzW0xcDGqwpSy9MFJRJcUUAia7x_bcmWcbzyZy0NErNrpJUSGR0ck4lnEcTci3xUDUDEPYdb6ykhLzeQDLfAMFynEctg0wTxa4WX7nfcKc/s800/callitanight_ig400.jpg", "comment_count": 0 }, { "title": "hierophant", "url": "https://cocktailvirgin.blogspot.com/2026/03/hierophant.html", "published": "2026-03-24T08:00:00.039-04:00", "updated": "2026-03-24T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Attaboy", "year": 2023 }, "categories": [ "cognac", "licor 43", "scotch", "sherry" ], "ingredients": [ "3/4 oz Laphroaig 10 Year Scotch", "3/4 oz Cognac (Courvoisier VS)", "3/4 oz Licor 43", "3/4 oz Amontillado Sherry (Lustau)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a cherry.", "body_text": "3/4 oz Laphroaig 10 Year Scotch\n3/4 oz Cognac (Courvoisier VS)\n3/4 oz Licor 43\n3/4 oz Amontillado Sherry (Lustau)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a cherry.\nTwo Tuesdays prior, I returned to an online set of recipe flashcards from Attaboy in Manhattan and was lured in by the Hierophant. The\nWeekly Cock Tale\nsubstack wrote about this split-base drink along with a photo in 2023 after asking the bartender for something boozy and sweet. In an effort to improve my vocabulary, I learned that a hierophant is a priest in Ancient Greece who interpreted sacred mysteries and esoteric principles; it is also a Tarot card that signifies a search for spiritual guidance. Here, the spirit, sherry, and Licor 43 combination reminds me of Eastern Standard drinks like the\nPonce de Leon\nand\nBlack Douglas\n, so I was curious to try this one even with the larger than average amount of Licor 43 here. In the glass, the Hierophant called forth with a peat smoke, grape, citrus, and vanilla aroma. Next, a sweet grape sip revealed smoky whisky, rich grape from the Cognac and sherry, vanilla, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEPhXNLzvoWXa_2G54f7Wz8cjZUgsanpXYtK2gkKeNHAn08bYq91Y24vVHrE0oloPiMeACGuaKs6pfCjL9JEmWh7QIjB4SvZ6WJZORAYhAE1VDMKUPltriibjfovi0wKEwIcbTHsST_jjXIQj-0GVFLRaM7tWo-cu0WVKPEJ1vQXBzXvmKpOBMcM7g5NL/s320/hierophant_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEPhXNLzvoWXa_2G54f7Wz8cjZUgsanpXYtK2gkKeNHAn08bYq91Y24vVHrE0oloPiMeACGuaKs6pfCjL9JEmWh7QIjB4SvZ6WJZORAYhAE1VDMKUPltriibjfovi0wKEwIcbTHsST_jjXIQj-0GVFLRaM7tWo-cu0WVKPEJ1vQXBzXvmKpOBMcM7g5NL/s800/hierophant_ig400.jpg", "comment_count": 0 }, { "title": "hat in hand", "url": "https://cocktailvirgin.blogspot.com/2026/03/hat-in-hand.html", "published": "2026-03-25T08:00:00.035-04:00", "updated": "2026-03-25T08:00:00.121-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Dear Irving Gramercy", "year": null }, "categories": [ "bitters (Angostura)", "cognac", "creme de banane", "rum" ], "ingredients": [ "1 1/2 oz Aged Rum (Planteray Mr. Fogg)", "1/2 oz Cognac (Courvoisier VS)", "3/4 oz Banana Liqueur (Tempus Fugit)", "2 dash Angostura Bitters", "1 dash Saline (4 drop 20%)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 1/2 oz Aged Rum (Planteray Mr. Fogg)\n1/2 oz Cognac (Courvoisier VS)\n3/4 oz Banana Liqueur (Tempus Fugit)\n2 dash Angostura Bitters\n1 dash Saline (4 drop 20%)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Wednesdays ago, I returned to sets of online recipe flashcards for Dear Irving and spied the Hat in Hand. I was able to trace it back to the current menu for Dear Irving Gramercy, the Raines Law menu in 2020 via a\nYelp\nphoto, and Fresh Kills in 2017 via a\nYelp\nreview. Overall, the recipe reminded me of the\nKing Kong\nand\nBanana Cognac\nwith different spirits and sometimes bitters (as well as the\nBananarac\nif you overlook the absinthe rinse and serving style). In the glass, the Hat in Hand showcased an orange, caramel, and dried banana aroma. Next, caramel notes on the sip opened up into rum, Cognac, caramelized banana, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMJe4tRiIV2dOJm9sEkrvrpA7OZUvAMfpehsoJF_4wfBxVQ5-oBtUBmjEInqrljmyUk5foNuP3CEOuHaRTuBH3RGGlvw2HahLBQrI-K5wN3jbkAERgYK_zDzn-ugr1Zie8gf4ChaP58kM3xdfKzKhkRs1kbAZMszhgozToL0ayjacrbeHYshssS5PwXNt/s320/hatinhand_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMJe4tRiIV2dOJm9sEkrvrpA7OZUvAMfpehsoJF_4wfBxVQ5-oBtUBmjEInqrljmyUk5foNuP3CEOuHaRTuBH3RGGlvw2HahLBQrI-K5wN3jbkAERgYK_zDzn-ugr1Zie8gf4ChaP58kM3xdfKzKhkRs1kbAZMszhgozToL0ayjacrbeHYshssS5PwXNt/s800/hatinhand_ig400.jpg", "comment_count": 0 }, { "title": "heather on the hill", "url": "https://cocktailvirgin.blogspot.com/2026/03/heather-on-hill.html", "published": "2026-03-26T08:00:00.025-04:00", "updated": "2026-03-26T08:00:00.136-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Myles Carroll", "source": "Mid-Day", "year": 2016 }, "categories": [ "bitters (other)", "egg white", "honey", "lemon juice", "orange juice", "scotch" ], "ingredients": [ "2 oz Grant Scotch (Famous Grouse)", "1/2 oz Orange Juice", "1/2 oz Lemon Juice", "1/2 oz Honey Syrup", "1 dash Cardamom Bitters (The Bitter Housewife)", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe, and garnish with an orange twist.", "body_text": "2 oz Grant Scotch (Famous Grouse)\n1/2 oz Orange Juice\n1/2 oz Lemon Juice\n1/2 oz Honey Syrup\n1 dash Cardamom Bitters (The Bitter Housewife)\n1 Egg White\nShake one round without ice and one round with ice, strain into a coupe, and garnish with an orange twist.\nTwo Thursdays ago, I returned to the online set of recipe flashcards for 1 Tippling Place in Philalephia that I had not touched since July when I made\nThe Marxist\n. From that 2017 set, I selected the Heather on the Hill. In my research, I found an October 2016 article in\nMid-Day\nwith a photo and a description of the bartender Myles Carroll making the drink for a month long pop-up in Mumbai, India. Overall, the recipe reminded me of Sother Teague's\nTake me to Marrakech\nbut with Scotch and egg white instead of Armagnac. Once prepared, Heather on the Hill gave forth an orange, honey, and Scotch aroma. Next, a creamy orange and lemon sip led into Scotch, honey, and cardamom flavors on the swallow. I was quite surprised at how delightful this combination was given its relative simplicity.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWzRbaTKUsJw5m706hZyz_TdmkE0WqcEuHMd5G93QOK_xYLIVOjOmxtTjnRS76m6xyW4fsXI4_krqE_226wZHUShNb3SPEyy9VWfscGxCkJ2zqUhNMLmCGCnjHBGmVrx72k49LVi5tR8-S2j9mpyEa8h4oNQw6TT6nufo9QJ-0n8uS2MLJXv8iuwGlYEA/s320/heatheronthehill_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWzRbaTKUsJw5m706hZyz_TdmkE0WqcEuHMd5G93QOK_xYLIVOjOmxtTjnRS76m6xyW4fsXI4_krqE_226wZHUShNb3SPEyy9VWfscGxCkJ2zqUhNMLmCGCnjHBGmVrx72k49LVi5tR8-S2j9mpyEa8h4oNQw6TT6nufo9QJ-0n8uS2MLJXv8iuwGlYEA/s800/heatheronthehill_ig400.jpg", "comment_count": 0 }, { "title": "blackjack", "url": "https://cocktailvirgin.blogspot.com/2026/03/blackjack.html", "published": "2026-03-27T08:00:00.032-04:00", "updated": "2026-03-27T08:00:00.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "The Rose", "year": null }, "categories": [ "applejack", "bitters (Angostura)", "lemon juice", "maple syrup", "scotch", "simple syrup (ginger)" ], "ingredients": [ "1 1/2 oz Famous Grouse Scotch", "1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Lemon Juice", "1/2 oz Maple Syrup", "1/4 oz Ginger Syrup", "1 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a coupe glass, and garnish with a lemon twist.", "body_text": "1 1/2 oz Famous Grouse Scotch\n1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Lemon Juice\n1/2 oz Maple Syrup\n1/4 oz Ginger Syrup\n1 dash Angostura Bitters\nShake with ice, strain into a coupe glass, and garnish with a lemon twist.\nTwo Fridays prior, I selected a recipe from The Rose in Jackson, Wyoming, called the Blackjack that I found in a set of online recipe flashcards. The name could be an allusion to how gambling was made illegal in Wisconsin in 1901 yet Jackson was \"so far removed from the eyes of any federal law enforcement, it happened in the basements of several downtown drinking establishments\" until mid-century. The duo of maple and ginger syrups appeared in the\nMountain Man\nwith Bourbon and peach liqueur instead of Scotch and apple brandy. Once dealt, the Blackjack showed a lemon, maple, and ginger bouquet to the nose. Lemon and an amber note on the sip revealed Scotch, apple, maple, ginger, and clove flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbAwsSwPBhAdH1Rk8O-WAXmXFZldUcaYhkzmcJ78KpwpQ87ZKU9SUqJ4fLAfq73cIuMuygLVXqMrFpbTI8N7-fZzFdaSjkwhaUe0iyjqdh4f3-1k0FP6GYCJK248-j0j5xKwGOrjmUbhiUDov2zZ3aaEIRidUuueEcptqGwRtTa2eWf7BKiDeEbtfm4Nn/s320/blackjack_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbAwsSwPBhAdH1Rk8O-WAXmXFZldUcaYhkzmcJ78KpwpQ87ZKU9SUqJ4fLAfq73cIuMuygLVXqMrFpbTI8N7-fZzFdaSjkwhaUe0iyjqdh4f3-1k0FP6GYCJK248-j0j5xKwGOrjmUbhiUDov2zZ3aaEIRidUuueEcptqGwRtTa2eWf7BKiDeEbtfm4Nn/s800/blackjack_ig400.jpg", "comment_count": 0 }, { "title": "fredo corleone", "url": "https://cocktailvirgin.blogspot.com/2026/03/fredo-corleone.html", "published": "2026-03-28T08:00:00.035-04:00", "updated": "2026-03-28T08:00:00.112-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Lorenzo Antinori", "source": "Bar Leone", "year": 2023 }, "categories": [ "amaro nonino", "bitters (mole)", "rum", "sherry", "whiskey (Rye)" ], "ingredients": [ "1 oz Rye Whiskey (Rittenhouse)", "1 oz Jamaican Dark Rum (3/4 oz Coruba + 1/4 oz Smith & Cross)", "3/8 oz Amaro Nonino", "1 tsp Pedro Ximenez Sherry (Lustau)", "2 drop Bittermens Mole Bitters" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Rye Whiskey (Rittenhouse)\n1 oz Jamaican Dark Rum (3/4 oz Coruba + 1/4 oz Smith & Cross)\n3/8 oz Amaro Nonino\n1 tsp Pedro Ximenez Sherry (Lustau)\n2 drop Bittermens Mole Bitters\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Saturdays ago, I selected my copy of\nThe Madrusan Cocktail Companion\nbook and landed on the Fredo Corleone by Lorenzo Antinori at Bar Leone in Hong Kong circa 2023. Lorenzo named his creation after the incompetent middle son of Mafia Don Vito Corleone in the movie\nThe Godfather\n. Overall, it reads like\nThe Velvet Touch\nwith the rye split here with Jamaican rum, and it would make a good pairing with Lorenzo's other tribute to that movie, the\nLuca Brazi\n. Once mixed, the Fredo Corleone gave forth an orange, caramel, and raisin bouquet to the nose. Next, dark grape and caramel notes on the sip slid into rye, funky rum, raisin, caramel orange, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpmpxFijEOl9Fg0l8OH5OpIdrqyvW8va4MDTIwxVmNUaHZ4S8NPPIzn1rNHFf_ClE1FTYIoKT8irAeX621zo-6gYKk-LM0TTxFHAb1MFTYcNFkFH0G2Rkr6P1KlLiMr2ku5_epWXARBSZ53c4aqJXkB2DZdqexf49DfdZWuoM80pQHycsmH8sNNsj3pyhu/s320/fredocorleone_ig400.jpg" ], "thumbnail_url": null, "comment_count": 0 }, { "title": "dama rosa", "url": "https://cocktailvirgin.blogspot.com/2026/03/dama-rosa.html", "published": "2026-03-29T08:00:00.028-04:00", "updated": "2026-03-29T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "La Moule", "year": 2021 }, "categories": [ "applejack", "egg white", "grenadine", "lime juice", "simple syrup", "tequila" ], "ingredients": [ "1 1/2 oz Blanco Tequila (Cimarron)", "1/2 oz Laird's Bonded Apple Brandy", "3/4 oz Lime Juice", "1/2 oz Grenadine", "1/2 oz Simple Syrup", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist.", "body_text": "1 1/2 oz Blanco Tequila (Cimarron)\n1/2 oz Laird's Bonded Apple Brandy\n3/4 oz Lime Juice\n1/2 oz Grenadine\n1/2 oz Simple Syrup\n1 Egg White\nShake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist.\nTwo Sundays ago, I uncovered a curious split base egg white recipe called the Dama Rosa at the now shuttered La Moule in Portland, Oregon, via online recipe flashcards. A\nYelp\nmenu photo places this drink around June 2021. Given the name and build, the Dama Rosa is a riff on the classic\nPink Lady\nwith tequila and lime for the original's gin and lemon. Tequila with apple brandy is a pairing that I first learned about in Island Creek's\nSpanish Caravan\nthat inspired me to craft the\nHasta Manzana\nriff on the Vieux Carré a few weeks later. In the glass, the Dama Rosa greeted the senses with a lemon, agave, and red berry aroma. Next, creamy lime and red fruit notes on the sip twirled into tequila, apple, and tart red berry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ag2JXBXlds2c2kiAz2Xyor0aHY55n2FWCUsVPqux5Ow982ljKg7gc0SVNigkLnT5RcQrQBjYebfChka1a3i2Pp6nSigompcaD64zEQssn095oLbPgSaJadDc_jAhTL4YXW8ryoeU_N0BNFzESaSuPpmJwRt005SRaBL-ZidmN13rIUOQ-6mwiX9BHEgh/s320/damarosa_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ag2JXBXlds2c2kiAz2Xyor0aHY55n2FWCUsVPqux5Ow982ljKg7gc0SVNigkLnT5RcQrQBjYebfChka1a3i2Pp6nSigompcaD64zEQssn095oLbPgSaJadDc_jAhTL4YXW8ryoeU_N0BNFzESaSuPpmJwRt005SRaBL-ZidmN13rIUOQ-6mwiX9BHEgh/s800/damarosa_ig400.jpg", "comment_count": 0 }, { "title": "7 seminole avenue", "url": "https://cocktailvirgin.blogspot.com/2026/03/7-seminole-avenue.html", "published": "2026-03-30T08:00:00.033-04:00", "updated": "2026-03-30T08:00:00.135-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Patterson House", "year": 2024 }, "categories": [ "amaro", "applejack", "bitters (mole)", "rum", "simple syrup" ], "ingredients": [ "1 oz Laird's Apple Brandy (Laird's Bonded)", "1 oz Appleton Signature Rum", "1/2 oz Cardamaro", "1/2 oz Luxardo Amaro Abano", "1/8 oz Demerara Syrup", "10 drop Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.", "body_text": "1 oz Laird's Apple Brandy (Laird's Bonded)\n1 oz Appleton Signature Rum\n1/2 oz Cardamaro\n1/2 oz Luxardo Amaro Abano\n1/8 oz Demerara Syrup\n10 drop Mole Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.\nTwo Mondays ago, I returned to my notes from the online recipe flashcards from the Patterson House in Nashville and found the bitter, brown, and down number the 7 Seminole Avenue to fit the evening's calling. The recipe dated back to their Fall 2024 menu, and I was able to find an old menu online to confirm its placement and ingredients; however, I could not determine what that address corresponds to. Apple brandy and Cardamaro have paired up elegantly before in drinks like the\nTrenton\nand\nEuthanasia\n, and I have utilized the duo in recipes like the\nWooden Shoe\nand\nRunaway Horses\n, so I was curious to try it here in this Old Fashioned meets Black Manhattan style drink. In the glass, this nightcap revealed orange, caramel, peppery, and root beer aromas to the nose. Next, grape and caramel notes on the sip opened up into rum, apple, herbal, and black pepper flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJS99e2YTHH3Sf4fgI_YPU6OkymzEyIx7Fqr9wUiy1WENG3t7wj91k3P8_aR-XVBZwLrsoswhJgbXwnWK85s9_jtTFq3_4nl6ZRR21logtVz4RBdxvSZ2h8HhnxGaJmF6Ylenm7Xtcccna_IjhI6hhBQ2KhI4yAksPmCjFtbCxyMRsGhgP1URCFQYTOxD/s320/7seminoleave_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJS99e2YTHH3Sf4fgI_YPU6OkymzEyIx7Fqr9wUiy1WENG3t7wj91k3P8_aR-XVBZwLrsoswhJgbXwnWK85s9_jtTFq3_4nl6ZRR21logtVz4RBdxvSZ2h8HhnxGaJmF6Ylenm7Xtcccna_IjhI6hhBQ2KhI4yAksPmCjFtbCxyMRsGhgP1URCFQYTOxD/s800/7seminoleave_ig400.jpg", "comment_count": 0 }, { "title": "los saicos", "url": "https://cocktailvirgin.blogspot.com/2026/03/los-saicos.html", "published": "2026-03-31T08:00:00.017-04:00", "updated": "2026-03-31T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "whip", "attribution": { "creator": null, "source": "Cvi.che 105", "year": null }, "categories": [ "drambuie", "falernum", "lime juice", "orgeat", "pineapple juice", "rum", "rum (white)" ], "ingredients": [ "3/4 oz Planteray Stiggins' Fancy Pineapple Rum", "3/4 oz Planteray 3 Star White Rum (Hamilton White 'Stache)", "1/4 oz Planterayrum OFTD Rum", "1 1/2 oz Pineapple Juice", "3/4 oz Lime Juice", "1/2 oz Velvet Falernum", "1/2 oz Orgeat", "5 drop St. Elizabeth Allspice Dram (Hamilton)" ], "instructions": "Whip shake with ice, pour into a ceramic mug, and fill with crushed ice.", "body_text": "3/4 oz Planteray Stiggins' Fancy Pineapple Rum\n3/4 oz Planteray 3 Star White Rum (Hamilton White 'Stache)\n1/4 oz Planterayrum OFTD Rum\n1 1/2 oz Pineapple Juice\n3/4 oz Lime Juice\n1/2 oz Velvet Falernum\n1/2 oz Orgeat\n5 drop St. Elizabeth Allspice Dram (Hamilton)\nWhip shake with ice, pour into a ceramic mug, and fill with crushed ice.\nTwo Tuesdays ago, I searched for online recipe flashcard sets that included drinks with Planteray OFTD Rum and found Los Saicos at Cvi.che 105 in Miami. I soon found a\nYelp\nreview mentioning the drink in November 2018 and menu photos from May 2019 and March 2021, so it has been successful enough to survive a few menu turns. Matching the Peruvian restaurant theme, the drink was named after a band formed in Lima in 1964 that is considered one of the first garage rock bands and one of the pioneers of punk music. In the mug, the Los Saicos strummed aromas of pineapple and almond to the nose. Next, creamy lime and pineapple notes on the sip led into rum, pineapple, almond, and spice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn4j67jRjtOjukYnzf2Nfqmoi5xK2UYZiOS92mU7n8QyGlf26PcaCZj_sSQEXJfAmu8wRQ6uFkMfceskO8aaiW7ogaWGp7_DxDg5Jq0VV9s9bh1MwRkIBBvIoDxT3PshQm3B8Os-CcOY2egpCO82GYDKguRs3mP2kYwbNQFbzhDXLZ4wzcYc39wxeXsX3/s320/lossaicos_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn4j67jRjtOjukYnzf2Nfqmoi5xK2UYZiOS92mU7n8QyGlf26PcaCZj_sSQEXJfAmu8wRQ6uFkMfceskO8aaiW7ogaWGp7_DxDg5Jq0VV9s9bh1MwRkIBBvIoDxT3PshQm3B8Os-CcOY2egpCO82GYDKguRs3mP2kYwbNQFbzhDXLZ4wzcYc39wxeXsX3/s800/lossaicos_ig400.jpg", "comment_count": 0 }, { "title": "dead man's party", "url": "https://cocktailvirgin.blogspot.com/2026/04/dead-mans-party.html", "published": "2026-04-01T08:00:00.038-04:00", "updated": "2026-04-01T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "frederic", "source": null, "year": null }, "categories": [ "*original", "amaro", "aperol", "bitters (mole)", "cognac", "mezcal" ], "ingredients": [ "1 oz Cognac (Courvoisier VS)", "1 oz Mezcal (Fosforo Ensemble)", "1/2 oz Amaro Sfumato", "1/2 oz Aperol", "2 dash Mole Bitters (Bittermens)" ], "instructions": "Stir with ice, strain into an old fashioned glass, and garnish with a grapefruit twist.", "body_text": "1 oz Cognac (Courvoisier VS)\n1 oz Mezcal (Fosforo Ensemble)\n1/2 oz Amaro Sfumato\n1/2 oz Aperol\n2 dash Mole Bitters (Bittermens)\nStir with ice, strain into an old fashioned glass, and garnish with a grapefruit twist.\nTwo Wednesdays ago, I was reminded of the\nVeneto Negroni\nwith Aperol and Sfumato as the bitter liqueur element and was inspired to tinker. Originally, I tried a 3:1 mix of rye whiskey to mezcal similar to the\nKnife to a Gun Fight\nwith Bourbon and rinse of Scotch, but it was a bit thin. Instead, I went with an equal split of Cognac and mezcal that worked well in the\n1910 Cocktail\n. For a name, I dubbed it after a song from Oingo Boingo, the Dead Man's Party, that I had on a mix I made to play at Drink which I recently revisited. The end result offered up grapefruit, smoke, and orange aromas to the nose. Next, orange, roast, and caramel notes on the sip gave way to Cognac, vegetal, bitter herbal, and orange flavors on the swallow with smoke, chocolate, and char on the finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-1VA0x0_rGx0dFfNo-RqzAAddjXzLP6cPMjdViXHdXWrS3PwcBVKQKbk0iUY3_tD6ajLOYL8rU3kkERXODR3NYhw0yp6Kq1kPzFahF_raLdA2pJIiUEHJPR57KX5gQg-OPyfJm2kstyJ32tCm8zWWtXgnQ9thI9Zl4Ym68TlnSdjKwPIABz7OQZE7oGF/s320/deadmansparty_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-1VA0x0_rGx0dFfNo-RqzAAddjXzLP6cPMjdViXHdXWrS3PwcBVKQKbk0iUY3_tD6ajLOYL8rU3kkERXODR3NYhw0yp6Kq1kPzFahF_raLdA2pJIiUEHJPR57KX5gQg-OPyfJm2kstyJ32tCm8zWWtXgnQ9thI9Zl4Ym68TlnSdjKwPIABz7OQZE7oGF/s800/deadmansparty_ig400.jpg", "comment_count": 0 }, { "title": "penumbra", "url": "https://cocktailvirgin.blogspot.com/2026/04/penumbra.html", "published": "2026-04-02T08:00:00.031-04:00", "updated": "2026-04-02T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": null, "technique": "shake", "attribution": { "creator": null, "source": "Attaboy", "year": null }, "categories": [ "aperol", "egg white", "gin", "honey", "lemon juice", "passion fruit syrup" ], "ingredients": [ "1 oz Gin (Tanqueray)", "1 oz Aperol", "3/4 oz Lemon Juice", "3/4 oz Passion Fruit Syrup", "1/8 oz Honey Syrup", "1 Egg White" ], "instructions": "Shake one round without ice and one round with ice, and strain into a Sour glass.", "body_text": "1 oz Gin (Tanqueray)\n1 oz Aperol\n3/4 oz Lemon Juice\n3/4 oz Passion Fruit Syrup\n1/8 oz Honey Syrup\n1 Egg White\nShake one round without ice and one round with ice, and strain into a Sour glass.\nTwo Thursdays ago, I returned to the most recent set of online recipe flashcards for Attaboy that I uncovered. There, I found the Penumbra and an almost identical drink called the Orange Moon that was served in an old fashioned glass with a large ice cube instead of served up. For a time frame, I turned to\nYelp\nwhere there was a June 2023 review with a photo of the Penumbra served in a coupe, and an October 2023 review with photo of the Orange Moon served in an old fashioned glass with a large ice cube and short metal straw. One of the reviews described the combination as, \" I felt like it tasted like an orange creamsicle.\" The combination of gin, Aperol, and passion fruit reminded me of the\n'I'iwi Bird\n, and Aperol and passion fruit factored into my gentian liqueur-based\nItalian Stallion\nand Baldwin Bar's aromatized wine-based\nRome with a Slight View\n. Once shaken and strained, the Penumbra cast out an orange, passion fruit, and pine aroma. Next, a creamy orange sip was overshadowed by gin, passion fruit, and orange flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBWbbDPUgxmuWK9vpYYG9dtO30fSYND6fC-Aiz8jI3nfIY4vWWbRPIrLUdCf6p9NohP0IK15uc2eJjvH4G6Hxjw5d6woZN-vpfQzUy4_6rb3Roihwxz54et5oEvQoas2toqcyp73MJEFs_bdg_nApMtKsMzCc7qSn-SnMaV8mQSpWFs6wJl7YhWc8psVw/s320/penumbra_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBWbbDPUgxmuWK9vpYYG9dtO30fSYND6fC-Aiz8jI3nfIY4vWWbRPIrLUdCf6p9NohP0IK15uc2eJjvH4G6Hxjw5d6woZN-vpfQzUy4_6rb3Roihwxz54et5oEvQoas2toqcyp73MJEFs_bdg_nApMtKsMzCc7qSn-SnMaV8mQSpWFs6wJl7YhWc8psVw/s800/penumbra_ig400.jpg", "comment_count": 0 }, { "title": "little easy", "url": "https://cocktailvirgin.blogspot.com/2026/04/little-easy.html", "published": "2026-04-03T08:00:00.037-04:00", "updated": "2026-04-03T08:00:00.118-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "muddle", "attribution": { "creator": "Brian Quinn", "source": "Food Republic", "year": 2012 }, "categories": [ "absinthe", "averna", "bitters (orange)", "bitters (Peychaud's)", "scotch", "sugar" ], "ingredients": [ "1 1/2 oz Famous or Black Grouse (2 oz Famous Grouse)", "1/2 oz Averna (2/3 oz)", "1 Sugar Cube (1/3 oz Simple Syrup)", "2 dash Peychaud's Bitters", "2 dash Bitter Truth Orange Bitters (Angostura Orange)" ], "instructions": "Muddle the sugar cube soaked with bitters (I used simple syrup and skipped the muddling), add Scotch and Averna, and stir with ice. Strain into an old fashioned glass rinsed with absinthe (Pastis d'Autreois) and garnish with an orange twist.", "body_text": "1 1/2 oz Famous or Black Grouse (2 oz Famous Grouse)\n1/2 oz Averna (2/3 oz)\n1 Sugar Cube (1/3 oz Simple Syrup)\n2 dash Peychaud's Bitters\n2 dash Bitter Truth Orange Bitters (Angostura Orange)\nMuddle the sugar cube soaked with bitters (I used simple syrup and skipped the muddling), add Scotch and Averna, and stir with ice. Strain into an old fashioned glass rinsed with absinthe (Pastis d'Autreois) and garnish with an orange twist.\nTwo Fridays ago, I was looking through the\nKindred Cocktails\ndatabase and landed upon the Little Easy by Brian Quinn in a 2012\nFood Republic\narticle as a riff on the New Orleans classic, the Sazerac. Scotch and Averna have paired well before in the\nPhiladelphia Story\n,\nBlack Mass\n, and other drinks, so I was game to give this one a whirl. In the glass, the Little Easy proffered an orange, anise, and licorice bouquet to the nose. Next, caramel and malt notes on the sip opened up into Scotch, herbal, anise, and hint of cherry flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWtGTxCC3wfQKNoTKZ_Gsn6UqLHqqpPL7a9TtiqWencTsXJ9YTKRQaG03vn6FQYDJWdTNqBPv8vC3pzgH4qwD-ufxGiKX9G5TNrB-r6mkEyNIJYWGTgffYZZgSvNmgMfHjWyEoULzJSGv-kZI857K7NlgI-vTyYzsjRGJUBdbzdu8g-HhaoZuhoOLETtC/s320/littleeasy2_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWtGTxCC3wfQKNoTKZ_Gsn6UqLHqqpPL7a9TtiqWencTsXJ9YTKRQaG03vn6FQYDJWdTNqBPv8vC3pzgH4qwD-ufxGiKX9G5TNrB-r6mkEyNIJYWGTgffYZZgSvNmgMfHjWyEoULzJSGv-kZI857K7NlgI-vTyYzsjRGJUBdbzdu8g-HhaoZuhoOLETtC/s800/littleeasy2_ig400.jpg", "comment_count": 0 }, { "title": "cactus fly", "url": "https://cocktailvirgin.blogspot.com/2026/04/cactus-fly.html", "published": "2026-04-04T08:00:00.022-04:00", "updated": "2026-04-04T08:00:00.110-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": null, "source": "Long Island Bar", "year": null }, "categories": [ "amaro", "lemon juice", "mezcal", "simple syrup (ginger)" ], "ingredients": [ "3/4 oz Mezcal (Fosforo Ensemble)", "3/4 oz Amaro Sfumato", "3/4 oz Ginger Syrup", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice and strain into a Nick & Nora (coupe) glass. The recipe said no garnish, but I opted for a piece of candied ginger on a pick like this drink's siblings.", "body_text": "3/4 oz Mezcal (Fosforo Ensemble)\n3/4 oz Amaro Sfumato\n3/4 oz Ginger Syrup\n3/4 oz Lemon Juice\nShake with ice and strain into a Nick & Nora (coupe) glass. The recipe said no garnish, but I opted for a piece of candied ginger on a pick like this drink's siblings.\nTwo Saturdays ago, I ventured back to the online recipe flashcards for the Long Island Bar in Brooklyn where I sourced the\nElectric Mayhem\n. The drink I selected was the Cactus Fly that was akin to the\nMosquito\nwith Campari and the\nDragonfly\nwith Braulio, but here with Sfumato. Since mezcal and Sfumato are a great pairing such as in the\nOakland\n,\nTarantula\n, and other cocktails, I prepared this one right away. In the glass, the Cactus Fly gave forth a vegetal, roast, smoke, and ginger aroma. Next, lemon and roast notes on the sip slid into vegetal, ginger, roast, and herbal flavors on the swallow with a smoky finish.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT6DojyKoE2byvU-Ejm0ZGro3yyqHKadvQYi3RSIzMpKUBk1Xt0NoxPQVN_7S8JdtoQy_37cfxecSp5TCw1qRXXjqIH9OHsAdWIqfKzEnZaCV_iui0WjyZuhwC3LLC5_HeY1jNopDrhL5dcrNbly2jFB4TnPKBuyb70XWurPgIROzTy0BljhNGYrmCzsd/s320/cactusfly_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT6DojyKoE2byvU-Ejm0ZGro3yyqHKadvQYi3RSIzMpKUBk1Xt0NoxPQVN_7S8JdtoQy_37cfxecSp5TCw1qRXXjqIH9OHsAdWIqfKzEnZaCV_iui0WjyZuhwC3LLC5_HeY1jNopDrhL5dcrNbly2jFB4TnPKBuyb70XWurPgIROzTy0BljhNGYrmCzsd/s800/cactusfly_ig400.jpg", "comment_count": 0 }, { "title": "bouchot", "url": "https://cocktailvirgin.blogspot.com/2026/04/bouchot.html", "published": "2026-04-05T08:00:00.039-04:00", "updated": "2026-04-05T08:00:00.116-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": "Sother Teague", "source": "Sauced", "year": null }, "categories": [ "calvados", "lillet", "suze" ], "ingredients": [ "1 1/2 oz Calvados (Morin Selection)", "3/4 oz Cocchi Americano", "3/4 oz Suze Gentiane Liqueur" ], "instructions": "Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "1 1/2 oz Calvados (Morin Selection)\n3/4 oz Cocchi Americano\n3/4 oz Suze Gentiane Liqueur\nStir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Sundays ago, I spotted a reference to a drink that Sother Teague created for the podcast\nSauced\ncalled the Bouchot to complement the episode's mussels dish. This fruity\nWhite Negroni\nriff was named after the fence posts for farming intertidal mussels. Overall, the flavor concept reminded me a little of my\nTin Can Telephone\nwith apple brandy and gentian liqueur that utilized sweet vermouth and a touch of Benedictine instead of Cocchi Americano. Once prepared, the Bouchot gave forth a lemon and gentian herbal aroma. Next, pear notes on the sip opened up into apple, herbal, and grapefruit flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanoiNE63uUZ63qik5hpgcJRD8mIA8FMtCSJ3mZJVQchbkAUVYp5w-hvETN2XCAwOHhd5bhpqsUbj8gXGgTaxF06IRlKCoxpxAlm1MhwjN39xj3-aT1W_NfPjcjGC8wu5bwJ9POz1gJdKNSmq4BooUhJ7lGlzS_ydVQ0Gy_v-rGaLQHTGbK5vO8DH3Dd2y/s320/bouchot_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanoiNE63uUZ63qik5hpgcJRD8mIA8FMtCSJ3mZJVQchbkAUVYp5w-hvETN2XCAwOHhd5bhpqsUbj8gXGgTaxF06IRlKCoxpxAlm1MhwjN39xj3-aT1W_NfPjcjGC8wu5bwJ9POz1gJdKNSmq4BooUhJ7lGlzS_ydVQ0Gy_v-rGaLQHTGbK5vO8DH3Dd2y/s800/bouchot_ig400.jpg", "comment_count": 0 }, { "title": "i'm not your mary", "url": "https://cocktailvirgin.blogspot.com/2026/04/im-not-your-mary.html", "published": "2026-04-06T08:00:00.054-04:00", "updated": "2026-04-06T08:00:00.126-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "The Violet Hour", "year": 2022 }, "categories": [ "bitters (other)", "brandy", "fernet-branca", "simple syrup", "vermouth (bianco)", "whiskey" ], "ingredients": [ "1 oz Wild Turkey (Rittenhouse Rye)", "1 oz Bertoux Brandy (Courvoisier VS)", "1/2 oz Dolin Blanc Vermouth (Servito)", "1/4 oz Demerara Syrup", "3 dash Smeby Black & White Bitters that are chocolate/vanilla (2 dash Savoy Society Chocolate Chicory + 2 dash Savoy Society Orange Vanilla)" ], "instructions": "Stir with ice and strain into an old fashioned glass rinsed with Fernet Branca. The identity of the whiskey as to Bourbon or rye (or the proof) was not mentioned, but I went with Rittenhouse Rye to split the difference since Wild Turkey Bourbon is a bit fiery.", "body_text": "1 oz Wild Turkey (Rittenhouse Rye)\n1 oz Bertoux Brandy (Courvoisier VS)\n1/2 oz Dolin Blanc Vermouth (Servito)\n1/4 oz Demerara Syrup\n3 dash Smeby Black & White Bitters that are chocolate/vanilla (2 dash Savoy Society Chocolate Chicory + 2 dash Savoy Society Orange Vanilla)\nStir with ice and strain into an old fashioned glass rinsed with Fernet Branca. The identity of the whiskey as to Bourbon or rye (or the proof) was not mentioned, but I went with Rittenhouse Rye to split the difference since Wild Turkey Bourbon is a bit fiery.\nTwo Mondays ago, I returned to the online recipe flashcards for The Violet Hour and latched on to the I'm Not Your Mary as a Toronto riff taken by way of the Sazerac from the Winter 2022 menu. I was drawn in for it reminded me of the bar's\nAll Bark, All Bite\ncirca 2018 as a Toronto with a split rye and Scotch base with a smoky rinse. Once stirred and strained, the I'm Not Your Mary welcomed the nose with Fernet's minty and menthol aromas. Next, a lightly caramel sip unfurled into rye, brandy, chocolate, menthol, and vanilla flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFmNd_ZMsCSDmd_zWywZRbFvfJ8DH2pXXDbRAKiZC8FnXHO3KLtOmBml1O309gOtkOn7T0K2Sw8tj0imd7R3YBXIue2ccK-JH8-aSXZBTku0YLECW74RxWKQSUA3yDgG66fWz91TdTHzdR3mWw6W6_IiD2N0fs7Bm6nNzRPJLylg7YP6VB97n3dMC2uBj/s320/imnotyourmary_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFmNd_ZMsCSDmd_zWywZRbFvfJ8DH2pXXDbRAKiZC8FnXHO3KLtOmBml1O309gOtkOn7T0K2Sw8tj0imd7R3YBXIue2ccK-JH8-aSXZBTku0YLECW74RxWKQSUA3yDgG66fWz91TdTHzdR3mWw6W6_IiD2N0fs7Bm6nNzRPJLylg7YP6VB97n3dMC2uBj/s800/imnotyourmary_ig400.jpg", "comment_count": 0 }, { "title": "ross Island", "url": "https://cocktailvirgin.blogspot.com/2026/04/ross-island.html", "published": "2026-04-07T08:00:00.028-04:00", "updated": "2026-04-07T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "La Moule", "year": 2021 }, "categories": [ "amaro", "gin", "lemon juice", "soda", "swedish punsch" ], "ingredients": [ "3/4 oz Beefeater Gin (Tanqueray)", "3/4 oz Amaro Ramazzotti", "3/4 oz Swedish Punsch (Kronan)", "3/4 oz Lemon Juice" ], "instructions": "Shake with ice, strain into a collins (highball) glass with soda water (2 oz), and garnish with a lemon wheel (lemon twist).", "body_text": "3/4 oz Beefeater Gin (Tanqueray)\n3/4 oz Amaro Ramazzotti\n3/4 oz Swedish Punsch (Kronan)\n3/4 oz Lemon Juice\nShake with ice, strain into a collins (highball) glass with soda water (2 oz), and garnish with a lemon wheel (lemon twist).\nTwo Tuesdays ago, since I had a fresh bottle of soda water, I decided to make the Ross Island at the now shuttered La Moule in Portland, Oregon, that I uncovered through online recipe flashcards. A\nGoogleMaps\nmenu photo dates this drink to 2021 around two years before it closed. While I thought that it could be named after the island off of Antarctica, one of my\nInstagram\nfriends pointed out that there is a Ross Island in the Willamette River just south of La Moule's location. As for the recipe, the only instance of Swedish punsch and Ramazzotti being used together was in the\nOver the Yardarm\nbut the amaro was used in a float over crushed ice there, so I was curious to try it in this elongated equal parts recipe. Once mixed, the Ross Island gave forth lemon, pine, and root beer aromas. Next, a carbonated lemon and caramel sip opened up into pine, citrus, herbal, cola, and black tea flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCtrasl7zYYGdLHEfhyBpNHgbHWzO0IlHKVhmwgUziQhyphenhyphenxVcaV55G8EXwDDvGBgE5V4JuNJTerAjbMDpg7iuvK8gFg39Y-CRYiWkGwuxb8s9o044mWjiyupSYQPrzCHc0RAh58YOS9qNVbetORUXxxK5toCAbZqOsDeBR4a_N5U_VdWsywluYeRLNJniS/s320/rossisland_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCtrasl7zYYGdLHEfhyBpNHgbHWzO0IlHKVhmwgUziQhyphenhyphenxVcaV55G8EXwDDvGBgE5V4JuNJTerAjbMDpg7iuvK8gFg39Y-CRYiWkGwuxb8s9o044mWjiyupSYQPrzCHc0RAh58YOS9qNVbetORUXxxK5toCAbZqOsDeBR4a_N5U_VdWsywluYeRLNJniS/s800/rossisland_ig400.jpg", "comment_count": 0 }, { "title": "iroc-z", "url": "https://cocktailvirgin.blogspot.com/2026/04/iroc-z.html", "published": "2026-04-08T08:00:00.027-04:00", "updated": "2026-04-08T08:00:00.115-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": null, "source": "Attaboy", "year": null }, "categories": [ "applejack", "cynar", "lime juice", "simple syrup (ginger)", "soda" ], "ingredients": [ "1 1/2 oz Applejack (Laird's Bonded)", "1/2 oz Cynar", "3/4 oz Ginger Syrup", "1/2 oz Lime Juice" ], "instructions": "Shake with ice, strain into a highball glass with soda water (2 oz), add ice, and garnish with a piece of candied ginger.", "body_text": "1 1/2 oz Applejack (Laird's Bonded)\n1/2 oz Cynar\n3/4 oz Ginger Syrup\n1/2 oz Lime Juice\nShake with ice, strain into a highball glass with soda water (2 oz), add ice, and garnish with a piece of candied ginger.\nContinuing on with my backlog of recipes elongated with soda water, I decided to make the Iroc-Z from Attaboy two Wednesdays ago. This recipe that I found in online flashcards reminded me of the\nCIA\ncrossed with a\nBuck\n. Once assembled, the Iroc-Z accelerated to the nose with an apple and ginger aroma. Next, a carbonated lime and caramel sip switched gears into an apple, ginger, and herbal swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXSM6VAl92jZGB1oDbEJZ_-W78bsx3j3Vc78oyoU4ChSoYkISrPbZxOxgULi4Snd7PUCHOedws_-sKxOEYRrEvFD-qBktQpeJwYILcDEG6qIHC1baMc6OcPicKhTR8y7V1GX_kPDg5ARYRmBlTNdHMDAOjMWCGQVsSjJ9kZirkVYB-XRxVAYkkW2TABI5/s320/irocz_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXSM6VAl92jZGB1oDbEJZ_-W78bsx3j3Vc78oyoU4ChSoYkISrPbZxOxgULi4Snd7PUCHOedws_-sKxOEYRrEvFD-qBktQpeJwYILcDEG6qIHC1baMc6OcPicKhTR8y7V1GX_kPDg5ARYRmBlTNdHMDAOjMWCGQVsSjJ9kZirkVYB-XRxVAYkkW2TABI5/s800/irocz_ig400.jpg", "comment_count": 0 }, { "title": "the hamptonian", "url": "https://cocktailvirgin.blogspot.com/2026/04/the-hamptonian.html", "published": "2026-04-09T08:00:00.028-04:00", "updated": "2026-04-09T08:00:00.130-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "collins glass", "technique": "shake", "attribution": { "creator": null, "source": "Dear Irving", "year": 2021 }, "categories": [ "amaro", "cognac", "gin", "lemon juice", "simple syrup", "soda" ], "ingredients": [ "1 oz Brisson VS Cognac (Courvoisier VS)", "1 oz Beefeater Gin (Tanqueray)", "3/4 oz Amaro Ramazzotti", "3/4 oz Lemon Juice", "3/4 oz Simple Syrup" ], "instructions": "Shake with ice, strain into a Collins glass with soda water (2 oz), add ice, and garnish with a lemon wheel (lemon twist).", "body_text": "1 oz Brisson VS Cognac (Courvoisier VS)\n1 oz Beefeater Gin (Tanqueray)\n3/4 oz Amaro Ramazzotti\n3/4 oz Lemon Juice\n3/4 oz Simple Syrup\nShake with ice, strain into a Collins glass with soda water (2 oz), add ice, and garnish with a lemon wheel (lemon twist).\nAnother soda water recipe that I had saved up was The Hamptonian at Dear Irving as a fancy Long Island Iced Tea. This drink sourced from a set of online recipe flashcards from Fall 2021 reminded me of Sother Teague's\nYouthful Expression\nwith its gin, Bourbon, Ramazzotti, bitters, and soda. In the glass, The Hamptonian emitted a lemon and cola aroma. Next, a carbonated lemon and caramel sip flowed into Cognac, juniper, caramel, and herbal flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZttJtOwaL9Tr1jTzoYkT6T8jksqlQSlWqBgnepcH3DXc7uVZRAjkwQzKKxXGUjZQovXnPYma3yEitFw1bRj1ZsqR3EL4kP5BPB2Bxiy5b4Jxx537i12kxPM6_GWYEjHt53TwRNa6OoX3RzzfYvHT2EVibaESMAHpPb_vq3bhuMbep3revjgzv-wyHGjs/s320/hamptonian_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZttJtOwaL9Tr1jTzoYkT6T8jksqlQSlWqBgnepcH3DXc7uVZRAjkwQzKKxXGUjZQovXnPYma3yEitFw1bRj1ZsqR3EL4kP5BPB2Bxiy5b4Jxx537i12kxPM6_GWYEjHt53TwRNa6OoX3RzzfYvHT2EVibaESMAHpPb_vq3bhuMbep3revjgzv-wyHGjs/s800/hamptonian_ig400.jpg", "comment_count": 0 }, { "title": "bow & arrow", "url": "https://cocktailvirgin.blogspot.com/2026/04/bow-arrow.html", "published": "2026-04-10T08:00:00.030-04:00", "updated": "2026-04-10T08:00:00.117-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "coupe", "technique": "shake", "attribution": { "creator": "Scott Teague", "source": "Dutch Kills", "year": 2015 }, "categories": [ "lime juice", "mezcal", "pineapple juice", "simple syrup (cinnamon)", "whiskey (Bourbon)" ], "ingredients": [ "1 oz Mezcal (Fosforo Ensemble)", "1 oz Bourbon (Evan Williams Bonded)", "1 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice and strain into a coupe.", "body_text": "1 oz Mezcal (Fosforo Ensemble)\n1 oz Bourbon (Evan Williams Bonded)\n1 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\nShake with ice and strain into a coupe.\nTwo Fridays prior, I reached for my copy of\nThe Madrusan Cocktail Companion\nand spotted the Bow & Arrow by Scott Teague at Dutch Kills circa 2015. The recipe reminded me of a split base\nGilda Cocktail\nfrom Death & Co.; Scott would have been familiar with the Gilda from having worked at Death & Co. a few years after Brian Miller created it in 2009. In the glass, the Bow & Arrow shot forth with a vegetal, cinnamon, pineapple, and smoke aroma. Next, a lime-driven sip landed on Bourbon, vegetal agave, pineapple, and cinnamom flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivC6gENfB-C0XpD6kAoGoXzG1Fd_grBw9JbwWp_gBMCVSD4RKs1sXgWgNCvhiv2QCkypmWvGfLkwWeeP6eHTGtpcFBWFentsasmv0-rRSzjdoFexPS11t7-R3ysu18SN4EhQraYtKatJw4LoGf9juW6FaG9KzEReWB_DaiO5RzvxcRFJYGa2h52TVwwuxU/s320/bowandarrow_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivC6gENfB-C0XpD6kAoGoXzG1Fd_grBw9JbwWp_gBMCVSD4RKs1sXgWgNCvhiv2QCkypmWvGfLkwWeeP6eHTGtpcFBWFentsasmv0-rRSzjdoFexPS11t7-R3ysu18SN4EhQraYtKatJw4LoGf9juW6FaG9KzEReWB_DaiO5RzvxcRFJYGa2h52TVwwuxU/s800/bowandarrow_ig400.jpg", "comment_count": 0 }, { "title": "fantastico", "url": "https://cocktailvirgin.blogspot.com/2026/04/fantastico.html", "published": "2026-04-11T08:00:00.043-04:00", "updated": "2026-04-11T08:00:00.123-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "highball", "technique": "shake", "attribution": { "creator": "Brandon Bramhall", "source": "Attaboy", "year": 2018 }, "categories": [ "amaro", "bitters (Angostura)", "lime juice", "rum", "simple syrup (ginger)", "soda" ], "ingredients": [ "1 1/2 oz Gosling's Black Seal Rum", "1/2 oz Varnelli Punch Fantasia", "3/4 oz Ginger Syrup", "1/2 oz Lime Juice", "2 dash Angostura Bitters" ], "instructions": "Shake with ice, strain into a Highball glass with soda water (2 oz), add ice, and garnish with a piece of candied ginger.", "body_text": "1 1/2 oz Gosling's Black Seal Rum\n1/2 oz Varnelli Punch Fantasia\n3/4 oz Ginger Syrup\n1/2 oz Lime Juice\n2 dash Angostura Bitters\nShake with ice, strain into a Highball glass with soda water (2 oz), add ice, and garnish with a piece of candied ginger.\nAnother soda water recipe that I had saved up resided on the\nBartender's Choice\napp called the Fantastico. The drink was crafted by Brandon Bramhall at Nashville's Attaboy in 2018, and the app described it as \"A Dark 'N Stormy with some added amaro bitterness.\" After finding a way too cheap liter bottle of Punch Fantasia a little over a year and a half ago, I have been looking at ways of using it past the ounce and quarter to date poured thanks to the\nBumbo\nand the\nLast King of Scotland\n. Here with another half ounce, the Fantastico offered up a caramel, hazelnut, and ginger bouquet to the nose. Next, a carbonated caramel and lime sip delved into rum, nutty, ginger, herbal, and allspice flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_oZy8wNXYiZMrYAxZ39HMWo8mdVNZPAEcMJMzUX_UAeAw7SrCfn_00_sWFy2A6519YFCSpGGJwd7bRYD3b2SVtEpw3_GIHM5M2GisvAOEJNYah0o2l-5oDAFLfxtL3Alc4zOkM6UMZCibPC_1FrE9KhX-KB5xXgdPhWRvJsYVYIi3MdZE7a6WercWxGL/s320/fantastico_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_oZy8wNXYiZMrYAxZ39HMWo8mdVNZPAEcMJMzUX_UAeAw7SrCfn_00_sWFy2A6519YFCSpGGJwd7bRYD3b2SVtEpw3_GIHM5M2GisvAOEJNYah0o2l-5oDAFLfxtL3Alc4zOkM6UMZCibPC_1FrE9KhX-KB5xXgdPhWRvJsYVYIi3MdZE7a6WercWxGL/s800/fantastico_ig400.jpg", "comment_count": 0 }, { "title": "wonderboy", "url": "https://cocktailvirgin.blogspot.com/2026/04/wonderboy.html", "published": "2026-04-12T08:00:00.049-04:00", "updated": "2026-04-12T08:00:00.120-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "stir", "attribution": { "creator": null, "source": "Attaboy", "year": null }, "categories": [ "amaro", "cognac", "sherry" ], "ingredients": [ "2 oz Cognac (Courvoisier VS)", "1/2 oz Pedro Ximenez Sherry (Lustau)", "1/2 oz Amaro Sfumato" ], "instructions": "Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.", "body_text": "2 oz Cognac (Courvoisier VS)\n1/2 oz Pedro Ximenez Sherry (Lustau)\n1/2 oz Amaro Sfumato\nStir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.\nTwo Sundays ago, I returned to the online recipe flashcards for Attaboy and spied the Wonderboy. I have tried other drinks with the Sfumato-Pedro Ximenez sherry motif such as the\nViolet Touch\nwith rye and\nBesitos de Abuelita\nwith agave, and I utilized it in my\nSlowly Goes the Night\nwith a rye and mezcal mix. I was drawn in for it seemed especially elegant with a Cognac base. In the glass, the Wonderboy lept to the nose with a lemon, raisin, char, and smoke aroma. Next, deep grape and roast notes on the sip were confronted by rich Cognac, smoky bitter herbal, and raisin flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNvwUdksIZsciX5Dt_qcCtx9I8qrDWXLbFmAusYKuS_XA6668234lCWXs5DhfGiEyHdIscXbDN-NObli-ftJKsLLYn_dHEUDIfZnnlI7tybelTD88XzwxSWRlRBZz7IVLmDqE-3ylmer2ZLtpHVeZYmEZY-X6p-u7zRa7dCd0JdzwYDK4NrekhFY3e7m1/s320/wonderboy_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNvwUdksIZsciX5Dt_qcCtx9I8qrDWXLbFmAusYKuS_XA6668234lCWXs5DhfGiEyHdIscXbDN-NObli-ftJKsLLYn_dHEUDIfZnnlI7tybelTD88XzwxSWRlRBZz7IVLmDqE-3ylmer2ZLtpHVeZYmEZY-X6p-u7zRa7dCd0JdzwYDK4NrekhFY3e7m1/s800/wonderboy_ig400.jpg", "comment_count": 0 }, { "title": "palenque punch", "url": "https://cocktailvirgin.blogspot.com/2026/04/palenque-punch.html", "published": "2026-04-13T08:00:00.085-04:00", "updated": "2026-04-13T08:00:00.128-04:00", "author": "frederic", "post_type": "recipe", "venues": [ "other" ], "serving_style": null, "glassware": null, "technique": "build", "attribution": { "creator": "frederic", "source": "Speed Rack", "year": 2023 }, "categories": [ "#other", "*original", "amaro", "kahlua", "mezcal", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 oz Convite Una Mezcal", "1 oz Luxardo Bitter Bianco", "1/2 oz Luxardo Espresso Liqueur", "1/2 oz Acidified Pineapple Juice (*)", "1/2 oz Cinnamon Syrup (1:1)" ], "instructions": "Build over ice and stir. I batched and poured over ice. While developing the recipe, it actually tasted rather good undiluted at room temperature too.", "body_text": "1 oz Convite Una Mezcal\n1 oz Luxardo Bitter Bianco\n1/2 oz Luxardo Espresso Liqueur\n1/2 oz Acidified Pineapple Juice (*)\n1/2 oz Cinnamon Syrup (1:1)\nBuild over ice and stir. I batched and poured over ice. While developing the recipe, it actually tasted rather good undiluted at room temperature too.\n(*) Pineapple juice was acidified with 6% citric acid (94 grams pineapple to 6 grams citric). Skipping the acidification and replacing with 1/2 oz regular pineapple juice + 1/2 oz lemon juice would work well.\nIn late February, the Hotaling Company reached out to see if I would represent Convite Mezcal and Luxardo at Speed Rack in late March. I was asked to create the drink and run the booth as I was one of the lucky bartenders to spend several days down in Oaxaca with the Convite team where I gave a\nmaster class\nto local bartenders, answered\nquestions\n, and did\nguest bartending\nshifts during my session in January 2023. For a recipe that I presented two weeks ago, I utilized the Convite Una Mezcal (that also benefits breast cancer charities like Speed Rack does) as well as their suggestion of using Luxardo Bitter Bianco. When they sent me some samples including Luxardo's Espresso Liqueur, I became inspired to make something akin to the\nMr. Bali Hai\n. When I have done mezcal variations of that tropical drink, I have utilized cinnamon instead of plain simple syrup to provide complementary flavors and add a bit or roundness to the unaged spirit. As I was batching 150 full-sized portions at just shy of 16 liters, I went with an acidified pineapple juice instead of sourcing fruit and preparing 75-80 ounces of fresh lemon juice. It also made the mix shelf stable at room temperature so I could prep it a day in advance and not worry about refrigeration. Overall, it was a success. Midway through the event, folks were coming up to the booth by way of word of mouth that they needed to try this, and one patron even returned to tell me that my drink was the best of the night and asked for a second helping. Since I had a little left over from the event, I decided to make it my nightcap and prepared tasting notes.\nIn the glass, the Palenque Punch began with a cinnamon, espresso roast, and pineapple aroma. Next, the roast and pineapple elements continued on into the sip where they were chased by smoky vegetal flavors blending into bitter herbal ones that lead into coffee and cinnamon notes on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaLiGua6LYkL5rEkvIGzRsTQRSy259zVQoqM5cvGNiTzG6vBqS7jXvK26h9VxrL0rOkz3Nz8IEP5aPAO-1V_d978c-o2VOp5f0vCahyphenhyphenNhTYW1PY-VGa_F6Z7LPi7SxAbuzkLxyWDeCs-ELmGXNxh-nuZYK-siE6BpGMyvdiuCFvDPjA5Pgr5ujv_HSTDG/s320/palenquepunch_ig400.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOuLCKb-DX_BbZqIGVXM0K7RyVe0ar7Sql3_qJbqHYGC89G8fJnTd5c4tweIXPsuohSTntsYisR335IM7JVm6zd7hvKjRdRZ8EkKPFNpAgIGAEJYao3ELOx8KaMmU0Im4tOk7WR0PXBh4D225eyCCzBIPazpczVWpnj9ackndHoyc2KIzEVnyV825UWAZ/s320/fredspeedrack2026.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaLiGua6LYkL5rEkvIGzRsTQRSy259zVQoqM5cvGNiTzG6vBqS7jXvK26h9VxrL0rOkz3Nz8IEP5aPAO-1V_d978c-o2VOp5f0vCahyphenhyphenNhTYW1PY-VGa_F6Z7LPi7SxAbuzkLxyWDeCs-ELmGXNxh-nuZYK-siE6BpGMyvdiuCFvDPjA5Pgr5ujv_HSTDG/s800/palenquepunch_ig400.jpg", "comment_count": 0 }, { "title": "best friend", "url": "https://cocktailvirgin.blogspot.com/2026/04/best-friend.html", "published": "2026-04-14T08:00:00.068-04:00", "updated": "2026-04-14T08:00:00.113-04:00", "author": "frederic", "post_type": "recipe", "venues": [], "serving_style": null, "glassware": "double old fashioned glass", "technique": "shake", "attribution": { "creator": "Karl Steuck", "source": "Condor Bar in the Hotel El Roblar", "year": 2025 }, "categories": [ "campari", "lime juice", "mezcal", "pineapple juice", "simple syrup (cinnamon)" ], "ingredients": [ "1 1/2 oz Mezcal (Convite Especial)", "1/2 oz Campari", "2 oz Pineapple Juice", "1/2 oz Lime Juice", "1/2 oz Cinnamon Syrup" ], "instructions": "Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a dehydrated pineapple wheel (omit).", "body_text": "1 1/2 oz Mezcal (Convite Especial)\n1/2 oz Campari\n2 oz Pineapple Juice\n1/2 oz Lime Juice\n1/2 oz Cinnamon Syrup\nShake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a dehydrated pineapple wheel (omit).\nTwo Tuesdays ago, I decided to make the Best Friend by Karl Steuck for the opening menu at the Condor Bar in the Hotel El Roblar. I found the recipe in a set of online recipe flashcards for the bar, and my search uncovered the recipe in a 2025 article in\nFood & Wine\n. The Best Friend read like a\nGilda Cocktail\nmeeting a mezcal\nJungle Bird\n, so it seemed worthy of a try. As I mentioned in my\nPalenque Punch\nyesterday, my trick of swapping the simple syrup for cinnamon in the mezcal version of the parallel Mr. Bali Hai (to add depth of flavor lost in transitioning to an unaged spirit as well as adding complementary notes) was also something that Karl figured out as well. Once prepared, the Best Friend greeted the nose with a pineapple, cinnamon, and vegetal aroma. Next, pineapple and lime notes on the sip blossomed into smoky vegetal, bitter orange-pineapple, and cinnamon flavors on the swallow.", "images": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeQlvKlffcHVlIxTHoss1_b3ozxLs12nWt0c32ZrFlT9xYaX4stBIKQQlNgGGr42LICvPJ2CB6vKIsrHIXISR8xW4bLKVqJGE2CErYnyJyAisFqu5Nxg4cuqQPcwM2gZ6pgv8dMR5JjEf3yfvbIKgb8t4A4e_KjCjq6sec4VsJ-nMGIWX2rJ7wILcIEcs/s320/bestfriend_ig400.jpg" ], "thumbnail_url": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeQlvKlffcHVlIxTHoss1_b3ozxLs12nWt0c32ZrFlT9xYaX4stBIKQQlNgGGr42LICvPJ2CB6vKIsrHIXISR8xW4bLKVqJGE2CErYnyJyAisFqu5Nxg4cuqQPcwM2gZ6pgv8dMR5JjEf3yfvbIKgb8t4A4e_KjCjq6sec4VsJ-nMGIWX2rJ7wILcIEcs/s800/bestfriend_ig400.jpg", "comment_count": 0 } ] }